1 00:00:01,534 --> 00:00:02,935 [Guy] For the first time ever, Flavortown Market is making deliveries 2 00:00:02,969 --> 00:00:06,638 to the doorsteps of all-star chefs across America. 3 00:00:06,673 --> 00:00:09,375 But with my family pack in the boxes, 4 00:00:09,409 --> 00:00:10,509 you never know what you're going to get. 5 00:00:10,543 --> 00:00:12,511 Oh, no. What is this? 6 00:00:12,545 --> 00:00:13,979 [cheering] 7 00:00:14,014 --> 00:00:17,416 Tonight these unsuspecting all-star chefs are about to feel the burn. 8 00:00:17,450 --> 00:00:18,517 That's the freezer burn, son. 9 00:00:18,551 --> 00:00:20,252 Oh, no, frozen food. 10 00:00:20,286 --> 00:00:26,492 [Guy] They'll have to turn boxes full of frozen food into thaw-inspiring dishes. 11 00:00:26,526 --> 00:00:27,493 Real cool, Guy. 12 00:00:27,527 --> 00:00:28,994 I can't cook with this stuff. 13 00:00:29,029 --> 00:00:31,663 Or they might just find themselves out in the cold. 14 00:00:31,698 --> 00:00:33,866 I don't know what to do with fish sticks. 15 00:00:33,900 --> 00:00:37,569 It's a "Frozen Fiasco" right now on Triple G: Delivery. 16 00:00:37,604 --> 00:00:39,038 - "Out in the cold"? - I know, right? 17 00:00:40,140 --> 00:00:41,473 [honking] 18 00:00:41,508 --> 00:00:42,875 All right, Hunter, my son, 19 00:00:42,909 --> 00:00:47,679 are you ready to see if our chefs knows really good, chilly recipes? 20 00:00:47,714 --> 00:00:49,548 I've got some goose bumps just thinking about it. 21 00:00:49,582 --> 00:00:50,682 Oh, I know, I know. 22 00:00:50,717 --> 00:00:54,386 First up, fiercely competitive chef and cookbook author, 23 00:00:54,421 --> 00:00:56,555 you also know him as Ally's husband. 24 00:00:56,589 --> 00:00:58,424 The one and only, Chef Jet Tila. 25 00:00:58,458 --> 00:00:59,358 Poor Jet. 26 00:00:59,759 --> 00:01:00,959 I am Jet Tila. 27 00:01:00,994 --> 00:01:03,595 I've been through the wringer with Triple G from all sides. 28 00:01:04,664 --> 00:01:06,799 There's no way to really prepare for this game 29 00:01:06,833 --> 00:01:09,635 even though I've got, like, the most teched out kitchen there is. 30 00:01:10,637 --> 00:01:14,273 I kind of crawl into it like a robot mech suit 31 00:01:14,307 --> 00:01:15,674 and we become one to destroy. 32 00:01:15,708 --> 00:01:17,109 - How are you, brother? - Confident. 33 00:01:17,143 --> 00:01:23,549 Next, executive chef and culinary rock star, Chef Michael Voltaggio. 34 00:01:23,583 --> 00:01:25,584 [Michael] I have competed in Flavortown. 35 00:01:25,618 --> 00:01:27,986 I have a pretty good record on Triple G: Delivery as of right now. 36 00:01:28,521 --> 00:01:29,955 It's important to me 37 00:01:29,989 --> 00:01:32,691 that I have all the same toys at home that I have in the restaurant. 38 00:01:32,725 --> 00:01:34,893 A lot of people would be stoked to have 39 00:01:34,928 --> 00:01:37,463 a guy coming in live through their kitchen... 40 00:01:37,497 --> 00:01:38,931 [laughing] 41 00:01:38,965 --> 00:01:40,732 ...but in this particular circumstance, 42 00:01:40,767 --> 00:01:42,367 it's also a bit of a challenge. 43 00:01:43,303 --> 00:01:44,636 - What's up, bro? - Let's go. 44 00:01:44,671 --> 00:01:47,606 And finally, Food Network star and beloved Triple G judge 45 00:01:47,640 --> 00:01:49,842 competing on Triple G: Delivery. 46 00:01:49,876 --> 00:01:55,514 For the very wise one and only Spice Queen Chef Aarti Sequeira. 47 00:01:55,548 --> 00:01:56,915 Thank you. 48 00:01:57,784 --> 00:01:59,618 [Aarti] My two worlds are colliding. 49 00:01:59,652 --> 00:02:03,722 Cooking at home. Flavortown in my home. 50 00:02:03,756 --> 00:02:06,725 It's like, it hurts my brain to think about it 51 00:02:06,759 --> 00:02:10,462 but I have all the things that I think that rescue 52 00:02:10,497 --> 00:02:13,098 anything that Guy's got in that box for me. 53 00:02:13,133 --> 00:02:14,233 [grunting] 54 00:02:14,267 --> 00:02:15,834 Who understands Guy's brain? 55 00:02:15,869 --> 00:02:17,369 - How are you, Aarti? - Welcome, Aarti. 56 00:02:17,403 --> 00:02:18,403 So excited. 57 00:02:18,438 --> 00:02:21,073 Welcome to ThunderDome, Aarti. 58 00:02:21,107 --> 00:02:23,108 [laughing] 59 00:02:23,143 --> 00:02:24,109 Can't wait. 60 00:02:24,144 --> 00:02:26,378 Welcome chefs to Triple G: Delivery. 61 00:02:26,412 --> 00:02:28,480 It's Flavortown's best delivery service 62 00:02:28,515 --> 00:02:30,349 and home to the world's hardest game. 63 00:02:30,383 --> 00:02:32,017 - Yes! - Hunter, give them the scoop. 64 00:02:32,051 --> 00:02:36,455 We've sent you two of Flavortown's coolest boxes of ingredients. 65 00:02:36,489 --> 00:02:38,624 - Cool. Cool. - Very cool. 66 00:02:38,658 --> 00:02:42,561 Our three-judge panel is standing by to score each of your dishes 67 00:02:42,595 --> 00:02:45,664 based on gameplay, creativity and plating, 68 00:02:45,698 --> 00:02:47,299 and, most importantly, 69 00:02:47,333 --> 00:02:49,701 your description of their taste. 70 00:02:49,736 --> 00:02:51,870 Best of all, the chef with the highest combined score 71 00:02:51,905 --> 00:02:57,643 after both rounds, will get a shot at winning up to $20,000. 72 00:02:57,677 --> 00:03:01,313 Why don't we start off by making something everyone loves? 73 00:03:02,282 --> 00:03:03,282 A hot lunch. 74 00:03:03,316 --> 00:03:04,550 I mean, that's easy peasy, right? 75 00:03:04,584 --> 00:03:05,484 - Totally. Yeah. - Simple. 76 00:03:05,518 --> 00:03:06,919 Now, to make it a little more challenging, 77 00:03:06,953 --> 00:03:11,823 we filled your Game 1 box with things typically served just like dinner. 78 00:03:11,858 --> 00:03:12,891 [Hunter] Yeah. 79 00:03:12,926 --> 00:03:14,626 So, basically, you'll be flipping a bunch of these 80 00:03:14,661 --> 00:03:16,762 cool dinner items into a hot lunch. 81 00:03:17,463 --> 00:03:19,364 - Got it? Hunter. - Right, 100%. 82 00:03:19,399 --> 00:03:20,098 All right, bring it out. 83 00:03:20,633 --> 00:03:21,767 It's bigger than I am. 84 00:03:21,801 --> 00:03:23,735 Definitely a little lighter than I like. 85 00:03:23,770 --> 00:03:26,104 Is it light? This is my first time. 86 00:03:26,139 --> 00:03:27,272 Oh, ho! 87 00:03:28,775 --> 00:03:30,909 I don't... I'm never gonna have this anyway. 88 00:03:30,944 --> 00:03:33,679 Aarti, this is what you're gonna get, just so you know. 89 00:03:33,713 --> 00:03:35,747 Are you trash talking already? 90 00:03:35,782 --> 00:03:40,452 Is Jet already talking smack that Aarti is getting the Package of Pain. 91 00:03:40,486 --> 00:03:42,020 I gotta get ahead. 92 00:03:42,555 --> 00:03:44,623 Oh, no, frozen food. 93 00:03:44,657 --> 00:03:48,360 Oh, no. What is this? I can't cook with this stuff. 94 00:03:49,262 --> 00:03:51,597 Cold dinners. Real cool, Guy. 95 00:03:51,631 --> 00:03:52,864 Hold up. Hold up, Hunter... 96 00:03:52,899 --> 00:03:56,735 I said send them some really cool ingredients. 97 00:03:56,769 --> 00:03:59,571 Right, you said, you said send them cool ingredients. 98 00:03:59,606 --> 00:04:02,608 - So I went... - Cool ingredients, not cold, frozen ingredients. 99 00:04:02,642 --> 00:04:04,509 ...to the freezer section and got them this. 100 00:04:04,544 --> 00:04:06,378 [laughing] This is wrong. 101 00:04:06,412 --> 00:04:07,579 This is terrible. 102 00:04:07,614 --> 00:04:08,714 I apologize. 103 00:04:08,748 --> 00:04:12,117 Evidently, this competition wasn't well thought out. 104 00:04:12,151 --> 00:04:13,085 Mmm. 105 00:04:13,119 --> 00:04:13,952 Was it? 106 00:04:14,487 --> 00:04:15,520 Was it well thought out? 107 00:04:15,555 --> 00:04:17,422 It's really a "Frozen Fiasco." 108 00:04:18,391 --> 00:04:19,324 It is a fiasco. 109 00:04:19,359 --> 00:04:20,525 What is this nonsense? 110 00:04:20,560 --> 00:04:22,628 Chicken nugget things. 111 00:04:22,662 --> 00:04:24,363 - Pizza. - More pizza. 112 00:04:24,397 --> 00:04:26,798 Little Salisbury steak dinner. 113 00:04:27,233 --> 00:04:28,500 Sesame chicken. 114 00:04:28,534 --> 00:04:31,136 [Jet] Oh, Texas toast. All right. 115 00:04:31,170 --> 00:04:34,773 Yeah, everything is frozen, and everything's already a meal. 116 00:04:34,807 --> 00:04:35,807 You must transform the ingredients 117 00:04:35,842 --> 00:04:38,377 in these frozen dinners into a hot lunch. 118 00:04:38,411 --> 00:04:39,611 Anyhow, I wonder, what's this? 119 00:04:39,646 --> 00:04:44,283 Ladies and gentlemen, it's an Ice Dice Baby. 120 00:04:44,317 --> 00:04:46,451 Look at that. 121 00:04:46,486 --> 00:04:49,354 Oh, it's like ice. I get it. There's ice in here. 122 00:04:49,389 --> 00:04:50,800 Oh, okay. Uh-uh, it's cold. 123 00:04:50,824 --> 00:04:53,859 How about we roll it and whatever it lands on 124 00:04:53,893 --> 00:04:57,796 that's how many ingredients you get to use out of your pantry. 125 00:04:57,830 --> 00:05:01,033 - Ah, that's nice. - Your pantry, your fridge, your freezer. Okay? 126 00:05:01,067 --> 00:05:02,034 Aarti? 127 00:05:03,836 --> 00:05:07,072 - [laughs boisterously] - [Guy] Six! 128 00:05:07,106 --> 00:05:08,206 Fantastic! 129 00:05:08,241 --> 00:05:09,975 Roll it, Jet. 130 00:05:11,311 --> 00:05:13,211 Yeah! Six! 131 00:05:13,246 --> 00:05:14,246 Voltaggio. 132 00:05:14,280 --> 00:05:16,114 Winner, winner, frozen dinner. 133 00:05:18,151 --> 00:05:19,084 - Five. - Five? 134 00:05:19,118 --> 00:05:20,552 [speaking Spanish] 135 00:05:20,586 --> 00:05:24,523 [Guy in English] You guys can use anything you want out of the frozen food 136 00:05:24,557 --> 00:05:26,591 and I will let you grab, 137 00:05:26,626 --> 00:05:30,662 Aarti, six items. Jet, six items and Voltaggio's five items. 138 00:05:30,697 --> 00:05:32,431 The gift of giving. Look at that. 139 00:05:32,465 --> 00:05:34,399 Let's get after this hot lunch. 140 00:05:34,434 --> 00:05:36,468 As soon as I say three, two, one, go! 141 00:05:36,502 --> 00:05:37,969 It's real time. 142 00:05:38,538 --> 00:05:39,671 This is terrible. 143 00:05:39,706 --> 00:05:42,274 Ahh, Jesus, take the wheel. I don't know what I'm doing. 144 00:05:45,445 --> 00:05:47,646 [giggling] What is this nonsense? 145 00:05:47,680 --> 00:05:49,681 Guy's asking us to transform 146 00:05:49,716 --> 00:05:53,318 these frozen dinners into a hot lunch, 147 00:05:53,353 --> 00:05:54,953 and all I can think is hot mess. 148 00:05:54,987 --> 00:05:58,490 Frozen things don't turn out like real food all the time. 149 00:05:58,524 --> 00:06:01,593 It's a tall order, Guy and Hunter. 150 00:06:01,627 --> 00:06:02,794 - [Guy] Aarti. - Yeah? 151 00:06:02,829 --> 00:06:03,929 What are you doing? 152 00:06:03,963 --> 00:06:07,432 Think I'm going to do a grilled cheese and tomato soup. 153 00:06:07,467 --> 00:06:08,667 Oh, tomato. 154 00:06:08,701 --> 00:06:12,504 I'm using the Texas Toast as a basis for my grilled cheese. 155 00:06:12,538 --> 00:06:14,773 The rice from this frozen shrimp and rice ball 156 00:06:14,807 --> 00:06:17,709 I'm going to use that as a thickener in my tomato soup. 157 00:06:17,744 --> 00:06:20,579 I only get six ingredients from my kitchen... 158 00:06:20,613 --> 00:06:22,547 I definitely want some tomatoes. 159 00:06:22,582 --> 00:06:24,750 It definitely wants some of this berbere seasoning. 160 00:06:24,784 --> 00:06:29,688 It's ten spices in one. It adds this warm flavor. 161 00:06:29,722 --> 00:06:30,655 Ginger. 162 00:06:30,690 --> 00:06:32,557 The ginger is going to add that freshness. 163 00:06:32,592 --> 00:06:35,427 I'm going to do some arugula. 164 00:06:35,461 --> 00:06:38,130 Gonna add a little more cheese. 165 00:06:38,164 --> 00:06:40,766 I'm so glad that I have this grated mozzarella cheese. 166 00:06:40,800 --> 00:06:42,701 I'm gonna add that to the Texas toast 167 00:06:42,735 --> 00:06:44,703 that already has a little bit of cheese in there. 168 00:06:44,737 --> 00:06:47,439 I'm gonna use one of these herbs. I'm not sure which one. 169 00:06:47,473 --> 00:06:50,375 [groaning] I hate frozen food. 170 00:06:50,410 --> 00:06:51,877 All right, let's start harvesting. 171 00:06:51,911 --> 00:06:56,715 Frozen food is very difficult to transform because things are precooked. 172 00:06:56,749 --> 00:06:59,284 It's usually loaded with a lot of salt. 173 00:06:59,318 --> 00:07:00,752 Oh, yeah, look at all that jackpot. 174 00:07:00,787 --> 00:07:02,621 Look at all these veggies, man. 175 00:07:02,655 --> 00:07:05,323 So I'm cherry picking ingredients. 176 00:07:05,358 --> 00:07:07,292 It's not all melting together. 177 00:07:07,326 --> 00:07:08,527 I see some chicken nuggets... 178 00:07:08,561 --> 00:07:11,696 I have nuggets. Harvest rice. 179 00:07:11,731 --> 00:07:15,534 I am going to cook orange chicken with fried rice. 180 00:07:15,568 --> 00:07:17,502 Broccoli. 181 00:07:17,537 --> 00:07:19,004 All right, I'm getting... I'm getting there. 182 00:07:19,038 --> 00:07:21,473 Six is the number of fresh ingredients 183 00:07:21,507 --> 00:07:23,708 I get to pull from my own fridge and pantry. 184 00:07:23,743 --> 00:07:25,744 I'm gonna use eggs out of my fridge. 185 00:07:25,778 --> 00:07:28,447 I'm gonna pull scallions out of my fridge. 186 00:07:28,481 --> 00:07:31,183 I'd want ginger. A little onion. 187 00:07:31,217 --> 00:07:32,584 I'll do a little lemon. 188 00:07:32,618 --> 00:07:33,819 You know, I've got to balance out 189 00:07:33,853 --> 00:07:36,488 all this frozen stuff with some fresh stuff. 190 00:07:36,522 --> 00:07:40,158 So I'm going to go a little bit of spinach as well. 191 00:07:42,428 --> 00:07:44,463 To me, lunch is usually a sandwich of sorts. 192 00:07:44,497 --> 00:07:46,798 I'm a pretty busy guy. Something on the go. 193 00:07:46,833 --> 00:07:49,401 Nothing says hot lunch like Philly cheesesteaks. 194 00:07:49,435 --> 00:07:50,469 I'm gonna go that route. 195 00:07:50,503 --> 00:07:52,270 One of these is gonna be my bread. 196 00:07:53,339 --> 00:07:54,639 That's cute. 197 00:07:54,674 --> 00:07:56,708 There's plenty of beef and some of these bowls. 198 00:07:56,742 --> 00:08:00,445 I don't have any cheese except for macaroni and cheese. 199 00:08:00,480 --> 00:08:01,813 Not very much macaroni and cheese. 200 00:08:01,848 --> 00:08:04,049 I'll have to stretch that one out a little bit. 201 00:08:04,083 --> 00:08:06,351 It's about being able to go through all these boxes 202 00:08:06,385 --> 00:08:09,421 and utilizes many of them as I possibly can 203 00:08:09,455 --> 00:08:12,457 because I want to really play the game, you know. 204 00:08:12,492 --> 00:08:14,359 To go with my Philly cheesesteak, 205 00:08:14,393 --> 00:08:15,827 I'm gonna make a pizza Panzanella 206 00:08:15,862 --> 00:08:17,496 and then toss it with some fresh greens 207 00:08:17,530 --> 00:08:19,531 to get some fresh veggies onto the plate. 208 00:08:19,565 --> 00:08:22,133 My five items for my pantry are tomatoes, 209 00:08:23,236 --> 00:08:26,605 arugula, onions, 210 00:08:26,639 --> 00:08:29,841 cheddar cheese, and heavy cream. 211 00:08:29,876 --> 00:08:33,411 Frozen dinners like this I don't think I've eaten since my childhood. 212 00:08:33,446 --> 00:08:35,280 Our all-star chefs are trying to turn 213 00:08:35,314 --> 00:08:37,516 frozen dinners into a hot lunch. 214 00:08:37,550 --> 00:08:39,317 Things are definitely heating up, 215 00:08:39,352 --> 00:08:40,619 but will they heat up in time? 216 00:08:40,653 --> 00:08:42,120 Find out when we return. 217 00:08:43,356 --> 00:08:44,422 [honking] 218 00:08:45,791 --> 00:08:46,892 [honking] 219 00:08:46,926 --> 00:08:50,128 All right, Hunter, let's meet the culinary brain trust 220 00:08:50,162 --> 00:08:52,764 that will be judging today's frozen food face off. 221 00:08:52,798 --> 00:08:54,866 First ever tournament champion winner, 222 00:08:54,901 --> 00:08:58,503 whose Playa Provisions restaurant makes its very own ice cream. 223 00:08:58,538 --> 00:08:59,804 I can only imagine the flavors. 224 00:08:59,839 --> 00:09:03,208 The one and only BW, Chef Brooke Williamson. 225 00:09:03,242 --> 00:09:04,709 Hi, guys. [kisses] 226 00:09:04,744 --> 00:09:07,679 Acclaimed executive chef, avid snowboarder. 227 00:09:07,713 --> 00:09:08,847 Oh, the ninja. 228 00:09:08,881 --> 00:09:12,350 Wait till you see this one cook but she's judging today. 229 00:09:12,385 --> 00:09:15,420 The one and only, Chef Nyesha Harrington. 230 00:09:15,454 --> 00:09:17,689 And food critic, whose culinary fashion 231 00:09:17,723 --> 00:09:21,560 is taking him to nearly 100 countries, including Iceland. 232 00:09:21,594 --> 00:09:23,328 Simon Majumdar. 233 00:09:23,362 --> 00:09:24,596 Hi, Guy, Good to see you. 234 00:09:24,630 --> 00:09:28,333 Did you guys grow up getting to have frozen dinners? 235 00:09:28,367 --> 00:09:29,601 Did you get that when you were kid? 236 00:09:29,635 --> 00:09:31,570 Not at all. This would be really hard for me. 237 00:09:31,604 --> 00:09:33,605 I definitely have eaten fish sticks 238 00:09:33,639 --> 00:09:36,241 and had a few frozen dinners in my childhood. 239 00:09:36,275 --> 00:09:37,776 - Fish sticks. - [laughing] 240 00:09:37,810 --> 00:09:39,511 It's Aarti's first time competing. 241 00:09:39,545 --> 00:09:40,845 I'm going for it, buddy. 242 00:09:40,880 --> 00:09:43,548 I do not want that Package of Pain. Let me tell you that much. 243 00:09:43,583 --> 00:09:44,583 For my hot lunch, 244 00:09:44,617 --> 00:09:47,452 I'm thinking a grilled cheese and tomato soup. 245 00:09:47,486 --> 00:09:48,820 Classic. 246 00:09:49,622 --> 00:09:50,755 When you think about a hot lunch 247 00:09:50,790 --> 00:09:52,557 I want something that feels warming 248 00:09:52,592 --> 00:09:54,059 and sounds warming, too. 249 00:09:54,093 --> 00:09:59,130 When you say ginger, you know that it's going to be kind of a spicy soup. 250 00:09:59,165 --> 00:10:04,336 The ginger is going to inject the soup with fresh flavor. 251 00:10:04,370 --> 00:10:05,937 Where's my time? I got 20 minutes. 252 00:10:05,972 --> 00:10:11,643 Okay, so I'm gonna try to get that red sauce in there 'cause that's umami. 253 00:10:11,677 --> 00:10:12,811 There's the little veggies. 254 00:10:12,845 --> 00:10:15,747 It's giving me a nice, beautiful base of flavor. 255 00:10:15,781 --> 00:10:17,482 Already smells so much better. 256 00:10:17,516 --> 00:10:19,985 And then the rice will thicken it, too. 257 00:10:20,019 --> 00:10:21,419 So that will give it that sense of like, 258 00:10:21,454 --> 00:10:23,989 "Oh, this has been cooking for a wicked long time." 259 00:10:24,023 --> 00:10:26,424 No, it hasn't. I made it in 15 minutes. 260 00:10:26,459 --> 00:10:28,426 Okay, tomatoes go in. 261 00:10:28,461 --> 00:10:29,527 It's time to add the spice. 262 00:10:29,562 --> 00:10:30,829 I love berbere. 263 00:10:30,863 --> 00:10:32,330 It's spicy. 264 00:10:32,365 --> 00:10:36,201 Has a lot of fenugreek in it, so it gives you some of that maple flavor. 265 00:10:36,235 --> 00:10:37,636 Oh, my God. Ah, so good. 266 00:10:37,670 --> 00:10:39,671 Chef Jet, what are you making us? 267 00:10:39,705 --> 00:10:42,040 I'm gonna do an orange chicken over fried rice. 268 00:10:42,074 --> 00:10:46,411 Anyone who says they don't crave orange chicken for lunch is a liar. 269 00:10:46,445 --> 00:10:48,380 Is an absolute liar. 270 00:10:48,414 --> 00:10:49,681 So, orange sauce... 271 00:10:49,715 --> 00:10:53,184 Base is always going to be sugar. 272 00:10:53,219 --> 00:10:57,756 My orange chicken sauce consists of sugar, chili flakes, 273 00:10:58,391 --> 00:11:01,326 red wine vinegar, paprika. 274 00:11:01,360 --> 00:11:02,694 The secret orange chicken is 275 00:11:02,728 --> 00:11:05,630 there doesn't need to be orange juice or orange product. 276 00:11:05,665 --> 00:11:09,501 We're detecting that acidity and the fruitiness from vinegar, 277 00:11:09,535 --> 00:11:10,468 believe it or not. 278 00:11:10,503 --> 00:11:12,404 So, hey, that's one to grow on. 279 00:11:12,438 --> 00:11:13,405 You're welcome. 280 00:11:13,439 --> 00:11:15,373 So let's get the nuggets in. 281 00:11:16,375 --> 00:11:18,109 We'll set it for air fry. 282 00:11:18,144 --> 00:11:21,746 Michael Voltaggio, what ingredients are you using from your pantry, good sir? 283 00:11:21,781 --> 00:11:23,948 Hunter, who invited you to this party? 284 00:11:23,983 --> 00:11:27,619 [whooping] I get enough hard time from your dad, man. 285 00:11:27,653 --> 00:11:29,220 That was very sassy. 286 00:11:29,255 --> 00:11:34,192 It's weird because I feel like we just rolled a four on your dice. 287 00:11:34,226 --> 00:11:35,493 - [Jet laughing] - Oh, no. 288 00:11:35,528 --> 00:11:38,596 - Wow. My Lord. - Do not take any smack from him. 289 00:11:38,631 --> 00:11:40,732 I have known Hunter since he was in college. 290 00:11:40,766 --> 00:11:42,567 I think it's great that they're working together. 291 00:11:42,601 --> 00:11:44,369 But just because you're Guy's son 292 00:11:44,403 --> 00:11:45,503 doesn't mean I can't hate you a little. 293 00:11:45,538 --> 00:11:46,971 Hunter. 294 00:11:47,473 --> 00:11:48,406 I love you, buddy. 295 00:11:48,441 --> 00:11:49,641 I love you, too. 296 00:11:49,675 --> 00:11:51,710 So I'm starting with a Philly cheesesteak. 297 00:11:51,744 --> 00:11:55,580 I'm using the steak from two boxes to get my Philly cheesesteak meat. 298 00:11:55,614 --> 00:11:57,449 Like this one's in a nonstick pan 299 00:11:57,483 --> 00:11:59,718 so that the sauce that's in there will bleed out. 300 00:11:59,752 --> 00:12:01,886 So I can separate the sauce from the meat. 301 00:12:01,921 --> 00:12:04,589 To me, Philly cheesesteak is all about the cheese sauce. 302 00:12:04,623 --> 00:12:09,761 My cheese sauce is macaroni and cheese cooked in heavy cream, 303 00:12:09,795 --> 00:12:12,864 so you end up with like that processed cheese sauce 304 00:12:12,898 --> 00:12:14,966 that you would get on a Philly cheesesteak. 305 00:12:15,000 --> 00:12:16,768 Add some fresh cheddar cheese and some heavy cream. 306 00:12:16,802 --> 00:12:21,406 It should taste like melted, emulsified, creamy cheese. 307 00:12:21,440 --> 00:12:22,974 [whirring] 308 00:12:25,511 --> 00:12:27,412 My goal with these ingredients 309 00:12:27,446 --> 00:12:30,248 are to repurpose them in a way that you can't recognize him. 310 00:12:30,282 --> 00:12:31,616 We got that drip. 311 00:12:31,650 --> 00:12:35,086 Ten and a half minutes, chefs. Ten and a half to go. 312 00:12:35,121 --> 00:12:36,821 [Guy] Nyesha, you don't know what goes on here, 313 00:12:36,856 --> 00:12:41,893 but one of these chefs is going to win the Envelope of Opportunity, 314 00:12:41,927 --> 00:12:45,563 and one of the chefs is going to get the Package of Pain. 315 00:12:45,598 --> 00:12:48,333 I'm scared. [laughing] 316 00:12:48,367 --> 00:12:49,801 - Aarti. - Hi, guys. 317 00:12:49,835 --> 00:12:53,805 - How's it going? - Oh, you know, it's just a walk in the park. [giggles] 318 00:12:53,839 --> 00:12:56,508 - What parks do you walk in? - [laughing] I know. 319 00:12:56,542 --> 00:12:59,878 Frozen parks. I'm trying to get some freshness in here 320 00:12:59,912 --> 00:13:01,846 because there's just so much sodium going on. 321 00:13:01,881 --> 00:13:07,886 I'm doing a grilled cheese and I'm going to throw some arugula in there. 322 00:13:07,920 --> 00:13:10,722 Dude, arugula is like chef catnip. 323 00:13:10,756 --> 00:13:13,691 So I'm hoping that it will get the judges is excited. 324 00:13:13,726 --> 00:13:16,027 It sounds delicious, Aarti. 325 00:13:16,061 --> 00:13:18,530 Isn't there's a lot of fraternizing with this one contestant? 326 00:13:18,564 --> 00:13:21,299 I feel like there's a little favoritism happening. 327 00:13:21,333 --> 00:13:22,700 Yeah. How does that feel, Jet? 328 00:13:22,735 --> 00:13:25,236 [Jet] Checking on our rice situation. 329 00:13:25,271 --> 00:13:26,504 Okay, that's good enough. 330 00:13:26,539 --> 00:13:28,873 So I need a thoughtfully harvest this rice out 331 00:13:28,908 --> 00:13:31,643 so it doesn't take on that red sauce with it, 332 00:13:31,677 --> 00:13:34,712 'cause I need very clean rice for the fried rice. 333 00:13:34,747 --> 00:13:38,183 So into this hot pan, I'm going to add oil... 334 00:13:38,217 --> 00:13:40,451 Onions in the pan. 335 00:13:40,486 --> 00:13:41,953 I add my spinach. 336 00:13:42,588 --> 00:13:44,656 I'm going to whisk the eggs. 337 00:13:44,690 --> 00:13:46,791 Always add rice to wet eggs 338 00:13:46,826 --> 00:13:49,794 because it helps make it fluffy and keeps sticking to the pan. 339 00:13:49,829 --> 00:13:55,166 That's what I'm talking about. Those nuggets are ready to go. 340 00:13:56,802 --> 00:14:00,038 And then I bring it together with my orange chicken sauce. 341 00:14:02,141 --> 00:14:05,543 I'm gonna get this down to a nice, thick glaze and then I'm gonna plate. 342 00:14:05,578 --> 00:14:07,979 [Michael] This Texas toast is gonna add more cheese. 343 00:14:08,013 --> 00:14:11,749 Philly cheesesteak is usually on, like a sort of hoagie style roll. 344 00:14:11,784 --> 00:14:13,651 But I'm going to use the Texas toast 345 00:14:13,686 --> 00:14:14,819 because there's cheese inside of that as well. 346 00:14:14,854 --> 00:14:17,589 So I'm gonna actually panini this together. 347 00:14:17,623 --> 00:14:19,057 Add more cheese to my Philly cheese. 348 00:14:19,792 --> 00:14:22,393 My toast is on the panini press. 349 00:14:22,428 --> 00:14:24,195 My steak is cooked with the onions. 350 00:14:24,230 --> 00:14:25,363 I'm happy with that. 351 00:14:25,397 --> 00:14:26,231 The sauce is ready. 352 00:14:26,265 --> 00:14:27,599 Now it's time to make the Panzanella. 353 00:14:27,633 --> 00:14:30,568 I know it's a hot lunch, but I think all the richness of this food 354 00:14:30,603 --> 00:14:32,670 needs like a salad to, like, break it up a little bit. 355 00:14:32,705 --> 00:14:34,539 So the French bread pizza 356 00:14:34,573 --> 00:14:37,742 I'm just slicing it, tossing it in olive oil and toasting in the oven 357 00:14:37,776 --> 00:14:39,510 to make pizza crouton, 358 00:14:39,545 --> 00:14:42,914 That will then be the base of my pizza Panzanella salad. 359 00:14:42,948 --> 00:14:47,652 You could see all that cheese and tomato is gonna add flavor to the Panzanella, 360 00:14:47,686 --> 00:14:49,520 and I'll toss this with some fresh greens 361 00:14:49,555 --> 00:14:51,623 and serve this as like a lunch salad on the side. 362 00:14:51,657 --> 00:14:53,491 Chefs, three minutes. 363 00:14:53,525 --> 00:14:55,393 Start plating soon. 364 00:14:55,427 --> 00:14:58,963 Soup look silky and thick and beautiful. 365 00:14:58,998 --> 00:15:02,834 [Aarti] To serve, I pour my ginger berbere tomato soup 366 00:15:02,868 --> 00:15:07,071 into these pretty little blue bowls. 367 00:15:07,106 --> 00:15:09,641 A little cilantro. Now this is both, for color and flavor. 368 00:15:09,675 --> 00:15:11,376 Grilled cheese is looking good. 369 00:15:11,410 --> 00:15:13,511 Plate up my grilled cheese slices in half. 370 00:15:13,545 --> 00:15:16,748 I look at my hot lunch and I feel like this is safe. 371 00:15:16,782 --> 00:15:19,751 Like it's fine, but it's not my best work. 372 00:15:19,785 --> 00:15:23,321 Ninety second chefs, 90 seconds to go. 373 00:15:23,355 --> 00:15:25,590 [Jet] I bundle that rice up to the middle of the plate. 374 00:15:25,624 --> 00:15:28,593 I layer the orange chicken nuggets and the vegetables in. 375 00:15:28,627 --> 00:15:30,495 I like how fresh these vegetable look. 376 00:15:30,529 --> 00:15:31,396 They were frozen at one point. 377 00:15:31,430 --> 00:15:32,931 Come on now. 378 00:15:32,965 --> 00:15:36,567 And then I cut up some scallions for fancy, and I lay it all on top. 379 00:15:36,602 --> 00:15:38,369 I mean, it should be a complete experience, 380 00:15:38,404 --> 00:15:40,571 and I think I've nailed it here. 381 00:15:40,606 --> 00:15:43,641 I've got a cheesy center for my Philly cheesesteak. 382 00:15:43,676 --> 00:15:46,411 So I'm open facing the Texas toast, 383 00:15:46,445 --> 00:15:48,379 that again exposed that cheesy center. 384 00:15:48,414 --> 00:15:52,216 I'm stacking the meat on top on one side of it. The meet the onions. 385 00:15:52,251 --> 00:15:55,286 Throw a little Panzanella salad on there and stack it all up. 386 00:15:56,388 --> 00:16:01,592 [Guy] Five, four, three, two, one. 387 00:16:01,627 --> 00:16:03,761 Chefs, that's it. Stop working. 388 00:16:03,796 --> 00:16:06,664 [sighing in relief] 389 00:16:06,699 --> 00:16:08,833 - [judges clapping] - Great job. 390 00:16:08,867 --> 00:16:12,403 Let's take it over the judging and, chefs, get ready to present. 391 00:16:14,106 --> 00:16:15,273 [honking] 392 00:16:16,575 --> 00:16:17,842 [honking] 393 00:16:18,577 --> 00:16:19,711 All right, judges. Here we are. 394 00:16:19,745 --> 00:16:23,514 Game 1 of Triple G: Delivery. "Frozen Fiasco." 395 00:16:23,549 --> 00:16:27,518 [Guy] Chefs had to flip frozen dinners into a hot lunch. 396 00:16:27,553 --> 00:16:30,188 We let them roll the Ice Dice to determine, 397 00:16:30,222 --> 00:16:31,189 do it for me over time. 398 00:16:31,223 --> 00:16:32,090 [clicks tongue] 399 00:16:32,124 --> 00:16:32,824 Ice Dice. 400 00:16:32,858 --> 00:16:34,392 Oh, I know what you want to do. 401 00:16:34,426 --> 00:16:35,760 Ice Dice Baby. 402 00:16:35,794 --> 00:16:37,495 - And it came with the dance. - Yes, it did. 403 00:16:37,529 --> 00:16:39,097 Lucky we let them roll the Ice Dice Baby 404 00:16:39,131 --> 00:16:43,368 to determine how many fresh ingredients they could grab from their own pantry. 405 00:16:43,402 --> 00:16:45,803 Chef Aarti, what do you got? 406 00:16:45,838 --> 00:16:48,473 So, guys, I made you a very classic hot lunch. 407 00:16:48,507 --> 00:16:50,675 I made you a grilled cheese and tomato soup, 408 00:16:50,709 --> 00:16:51,943 but of course I made it with a twist. 409 00:16:51,977 --> 00:16:55,613 The tomato soup has some warm flavors from some berbere. 410 00:16:55,647 --> 00:16:58,649 I use the shrimp salsa roja bowl, 411 00:16:58,684 --> 00:17:02,720 and I gleaned these beautiful sweet vegetables from there 412 00:17:02,755 --> 00:17:05,456 to make almost like a sofrito for this. 413 00:17:05,491 --> 00:17:06,824 Oh, and I use the rice to thicken the soup. 414 00:17:06,859 --> 00:17:10,528 And then this is a grilled cheese using Texas toast dunkage. 415 00:17:10,562 --> 00:17:12,563 Look at how nice and thick that soup is. 416 00:17:12,598 --> 00:17:14,065 [crunching] 417 00:17:14,933 --> 00:17:15,800 Hear that crunch? 418 00:17:15,834 --> 00:17:20,038 This to me is a great classic hot lunch. 419 00:17:21,006 --> 00:17:21,973 [crunching] 420 00:17:22,007 --> 00:17:24,842 Aarti, Dunkage Queen. Great to see you again. 421 00:17:24,877 --> 00:17:27,712 To me, this definitely looks like a hot lunch. 422 00:17:27,746 --> 00:17:30,815 I think your use of the frozen ingredients was terrific. 423 00:17:30,849 --> 00:17:32,417 I really like the idea of using that rice, 424 00:17:32,451 --> 00:17:34,752 thicken it as you would do a seafood bisque. 425 00:17:34,787 --> 00:17:36,554 I think that was really, really smart. 426 00:17:36,588 --> 00:17:38,790 I love that used berbere. 427 00:17:38,824 --> 00:17:39,490 It's one of my favorite spices. 428 00:17:39,525 --> 00:17:40,425 It goes really well. 429 00:17:40,459 --> 00:17:41,859 Brightness from the tomato. 430 00:17:41,894 --> 00:17:45,663 I love the crispiness, the golden brown that you got on the bread. 431 00:17:45,697 --> 00:17:48,666 I think you did a really good job of flipping those frozen meals. 432 00:17:48,700 --> 00:17:51,102 My question to you would be, 433 00:17:51,136 --> 00:17:54,839 is that cheese inside of the sandwich melted? 434 00:17:54,873 --> 00:17:56,674 You said you added fresh cheese. 435 00:17:56,708 --> 00:17:58,443 It feels a little fresh still. 436 00:17:58,477 --> 00:17:59,510 - Um, but... - Yeah, there's a little... 437 00:17:59,545 --> 00:18:03,481 - Look, it's a little melty. - [laughter] 438 00:18:03,515 --> 00:18:04,782 At least it's not frozen, 439 00:18:04,817 --> 00:18:07,385 - Yeah. [chuckling] - So good on you for that. 440 00:18:08,420 --> 00:18:10,688 - Next up, Chef Voltaggio. - All right, judges. 441 00:18:10,722 --> 00:18:13,591 I made you a Philly cheesesteak and a panzanella salad, 442 00:18:13,625 --> 00:18:16,427 Starting with the boxes that I used today... 443 00:18:17,229 --> 00:18:18,763 [all laughing] 444 00:18:18,797 --> 00:18:21,933 The cheese sauce was thickened from the macaroni and cheese out of this box. 445 00:18:21,967 --> 00:18:25,703 My steak in my Philly cheesesteak came from these two meats, 446 00:18:25,737 --> 00:18:28,773 which I sliced very thin, cooked in their juice, 447 00:18:28,807 --> 00:18:32,243 then caramelized in a pan with lots of caramelized onions and black pepper. 448 00:18:32,277 --> 00:18:35,012 For the panzanella, I cut the pizza up, 449 00:18:35,047 --> 00:18:39,484 utilized the cheese, the sauce, the pepperoni as my panzanella crouton. 450 00:18:39,518 --> 00:18:41,385 I grabbed cheddar cheese from my fridge. 451 00:18:46,458 --> 00:18:48,359 Wait, am I in Philadelphia or L.A. right now? 452 00:18:48,393 --> 00:18:49,627 [all laughing] 453 00:18:49,661 --> 00:18:51,662 It's cheesy, it's hot, it's peppery. 454 00:18:51,697 --> 00:18:53,164 It tastes like a Philly cheesesteak. 455 00:18:53,198 --> 00:18:57,502 Michael, that definitely looks like a hot lunch that I want to eat, 456 00:18:57,536 --> 00:18:59,003 'cause I love me a Philly cheesesteak. 457 00:18:59,037 --> 00:19:02,640 And I love the way that you used so many of the frozen ingredients. 458 00:19:02,674 --> 00:19:07,345 That double punch with the cheese sauce and the melted cheese all gooey, 459 00:19:07,379 --> 00:19:08,880 much respect for that. 460 00:19:08,914 --> 00:19:12,617 Using that pizza crust as croutons was amazing. 461 00:19:12,651 --> 00:19:14,218 [Simon] The salad, though... 462 00:19:14,253 --> 00:19:17,755 I'm not sure I particularly want a panzanella salad with a Philly cheesesteak. 463 00:19:17,789 --> 00:19:21,025 It's not something I would order at Tony Luke's. 464 00:19:21,627 --> 00:19:23,661 Next up, Chef Jet. 465 00:19:23,695 --> 00:19:26,364 One of my pleasures, and not guilty, 466 00:19:26,398 --> 00:19:28,533 for a hot lunch for sure is Chinese takeout. 467 00:19:28,567 --> 00:19:31,369 Fried rice and an orange chicken. 468 00:19:31,403 --> 00:19:32,470 I got the nuggets, 469 00:19:32,504 --> 00:19:34,605 I heated them up make sure they were extra crispy. 470 00:19:34,640 --> 00:19:36,374 From four or five of the boxes, 471 00:19:36,408 --> 00:19:38,342 I got green beans, I got carrots, 472 00:19:38,377 --> 00:19:40,945 I got bell peppers, I got broccoli. 473 00:19:41,246 --> 00:19:42,180 Mmm. 474 00:19:43,615 --> 00:19:46,551 Crunchy, soft, pillowy... 475 00:19:46,585 --> 00:19:47,752 - [laughs] - ...savory. 476 00:19:47,786 --> 00:19:50,621 It's got that whole hot, sour, salty, sweet, savory thing. 477 00:19:50,656 --> 00:19:54,025 Chef Jet, this looks absolutely delicious. 478 00:19:54,059 --> 00:19:55,760 Your dish looks super fresh and vibrant, 479 00:19:55,794 --> 00:19:58,829 and the fresh scallions on top really brought the dish all together. 480 00:19:58,864 --> 00:20:02,166 There's literally nothing more on this planet 481 00:20:02,201 --> 00:20:05,536 - that I crave than orange chicken. - Phew! 482 00:20:05,571 --> 00:20:07,672 [Brooke] Looks tasty, it looks exactly like 483 00:20:07,706 --> 00:20:10,808 everything I crave every time I want orange chicken. 484 00:20:10,842 --> 00:20:12,577 [Simon] To think you took all of that from frozen food 485 00:20:12,611 --> 00:20:13,878 to create such a beautiful plate 486 00:20:13,912 --> 00:20:16,581 is fantastic under a competition like this. 487 00:20:16,615 --> 00:20:19,383 Yeah, I love the way that you used the fresh ingredients 488 00:20:19,418 --> 00:20:20,651 to bring to that sauce. 489 00:20:20,686 --> 00:20:22,620 One of things I was worried about, though, 490 00:20:22,654 --> 00:20:24,789 it is going to be very heavy. 491 00:20:25,657 --> 00:20:27,525 All right, judges. Thank you very much. 492 00:20:27,559 --> 00:20:29,794 The chef with the highest score will experience 493 00:20:29,828 --> 00:20:32,630 - the warmth of the envelope of opportunity... - Yes. 494 00:20:32,664 --> 00:20:34,999 ...while the chef with the lowest score will get what, Hunter? 495 00:20:35,033 --> 00:20:37,468 The large, chilling package of pain. 496 00:20:37,502 --> 00:20:39,237 - [Guy] Large chilling package of pain. - [Hunter] Yes. 497 00:20:39,271 --> 00:20:41,639 So judges, text over your scores to Hunter, 498 00:20:41,673 --> 00:20:43,174 and when we come back, 499 00:20:43,208 --> 00:20:46,410 we'll find out who's leading this frozen fiasco after Game 1. 500 00:20:48,180 --> 00:20:49,080 [honking] 501 00:20:51,283 --> 00:20:51,882 [honking] 502 00:20:52,384 --> 00:20:53,818 Welcome back, chefs. 503 00:20:53,852 --> 00:20:57,255 We've given you the very difficult task of cooking with frozen food. 504 00:20:57,289 --> 00:21:00,391 But you really... brought it. 505 00:21:00,425 --> 00:21:01,492 - No, that was bad. - That was bad. 506 00:21:01,526 --> 00:21:02,526 - That's terrible. - Yeah. 507 00:21:02,561 --> 00:21:04,395 [Guy] And the judge's scores reflected. 508 00:21:04,429 --> 00:21:07,031 We've got high, we got medium, and we got low. 509 00:21:07,065 --> 00:21:12,169 Let's start off with the winner-winner chicken dinner. 510 00:21:12,204 --> 00:21:14,105 And that goes to not Jet. 511 00:21:15,907 --> 00:21:17,742 Jet, you're right in the middle there, buddy. 512 00:21:17,776 --> 00:21:20,578 That leaves Aarti and Voltaggio. 513 00:21:20,612 --> 00:21:22,346 Was at the Philly cheesesteak 514 00:21:22,381 --> 00:21:24,482 or was the grilled cheese and soup? 515 00:21:24,516 --> 00:21:30,054 And with a 41 to 37, that will go to... 516 00:21:30,622 --> 00:21:32,490 - Boom! - [Hunter] Wow! 517 00:21:32,524 --> 00:21:34,325 [Guy] Chef Voltaggio with a 41, 518 00:21:34,359 --> 00:21:35,693 Aarti with a 37. 519 00:21:35,727 --> 00:21:36,594 Chef Voltaggio, congratulations. 520 00:21:36,628 --> 00:21:38,095 You can go ahead... 521 00:21:38,130 --> 00:21:40,431 - You know what it feels like to rip this package open. - Thanks, Guy. 522 00:21:40,465 --> 00:21:43,467 Take a look here. The envelope of opportunity. 523 00:21:43,502 --> 00:21:46,671 $1,000 prize to you, Chef Voltaggio, 524 00:21:46,705 --> 00:21:50,541 and $1,000 to a restaurant that is in the time of need 525 00:21:50,575 --> 00:21:52,009 from Triple G: Delivery. 526 00:21:52,044 --> 00:21:53,210 Oh, wow! 527 00:21:53,245 --> 00:21:56,781 This donation is gonna go to a restaurant called All Time. 528 00:21:56,815 --> 00:21:57,748 It's just down the street from my house. 529 00:21:57,783 --> 00:22:00,584 This absolutely helps. Thank you so much. 530 00:22:00,619 --> 00:22:01,585 [Guy] All right, I dig it. 531 00:22:01,620 --> 00:22:04,755 - And you will get a chill advantage... - Cool. 532 00:22:04,790 --> 00:22:05,656 Chill advantage in the next round. 533 00:22:05,691 --> 00:22:09,093 And package of pain going to Chef Aarti. 534 00:22:09,127 --> 00:22:10,027 [chuckles] 535 00:22:11,663 --> 00:22:15,333 - Okay. - Oh, look at this. It's a Sunday glass. 536 00:22:15,367 --> 00:22:17,368 How is ice-cream pain? 537 00:22:17,402 --> 00:22:21,539 You have to assemble and eat an entire ice-cream sundae 538 00:22:21,573 --> 00:22:23,574 before you could cook in Round 2. 539 00:22:23,608 --> 00:22:26,277 I am so okay with that. 540 00:22:26,311 --> 00:22:28,212 And round two starts now. 541 00:22:29,715 --> 00:22:32,750 This is the deciding round of our "Frozen Fiasco." 542 00:22:32,818 --> 00:22:35,853 And the chef with the highest combined score at the end of this round 543 00:22:35,887 --> 00:22:42,193 will have a shot of winning up to $20,000 in really cold, hard cash. 544 00:22:42,227 --> 00:22:46,364 So let's see what dish would go well with an ice cream sundae. 545 00:22:46,398 --> 00:22:47,331 [inaudible] 546 00:22:47,366 --> 00:22:48,833 We're talking about Sunday supper, 547 00:22:48,867 --> 00:22:52,670 the meal that your friends and family look forward to all week long. 548 00:22:52,704 --> 00:22:55,339 So let's go ahead and open those boxes. 549 00:22:55,374 --> 00:22:57,386 [chuckling] Oh, no, no. 550 00:22:57,410 --> 00:22:59,610 Oh, man! 551 00:22:59,644 --> 00:23:03,814 There's frozen fish sticks, Bagel Bites, mochi ice-cream. 552 00:23:04,449 --> 00:23:07,852 Frozen shrimp and apple pie. 553 00:23:07,886 --> 00:23:11,522 We've given you some really great frozen proteins. 554 00:23:11,556 --> 00:23:13,891 Unfortunately, they're combined with some whammies. 555 00:23:13,925 --> 00:23:17,628 The name of this game is the 2 for 1 Frozen Special. 556 00:23:17,662 --> 00:23:19,630 2 for 1 Frozen Special. 557 00:23:19,664 --> 00:23:21,499 That's cold. Seriously. 558 00:23:21,533 --> 00:23:23,334 In order to make your Sunday supper, 559 00:23:23,368 --> 00:23:25,703 - you'll literally have to take the good with the bad... - [Hunter] Mmm-hmm. 560 00:23:25,737 --> 00:23:27,905 ...which is kind of like having your family over for dinner. 561 00:23:27,939 --> 00:23:28,839 Oh, that is cold. 562 00:23:28,874 --> 00:23:31,342 And there's three possible combos with this. 563 00:23:31,376 --> 00:23:35,413 - Frozen shrimp go along with the... - [Hunter] Mini apple pie. 564 00:23:35,447 --> 00:23:39,383 [Guy] The frozen chicken tenders go with the green tea mochi. 565 00:23:39,418 --> 00:23:41,285 - And the frozen fish sticks... - [Hunter] Mmm. 566 00:23:41,319 --> 00:23:43,888 ...go with the Bagel Bites. 567 00:23:43,922 --> 00:23:47,091 Now, Chef Voltaggio, since you won the advantage in the first round, 568 00:23:47,125 --> 00:23:51,462 you not only get to choose the combo that you want to cook with... 569 00:23:51,496 --> 00:23:52,596 [groans] 570 00:23:52,631 --> 00:23:54,865 ...you get to assign the combo to the other two chefs. 571 00:23:54,900 --> 00:23:56,233 Ooh! 572 00:23:56,268 --> 00:24:00,037 Chef Voltaggio will be the frozen shrimp and frozen mini apple pie, 573 00:24:00,071 --> 00:24:03,874 will be the frozen chicken tender meat and the green tea mochi, 574 00:24:03,909 --> 00:24:05,743 or will be the frozen sticks and the Bagel Bites. 575 00:24:05,777 --> 00:24:07,912 Which one would you like to have, Chef? 576 00:24:07,946 --> 00:24:09,480 I'm going to take the shrimp and the apple pie. 577 00:24:09,514 --> 00:24:10,948 [Guy] Shrimp and the apple pie. 578 00:24:10,982 --> 00:24:14,785 Chef, who will get the frozen chicken tender meat and green tea mochi. 579 00:24:14,820 --> 00:24:18,355 I can tell you who's not getting that one is Jet Tila. 580 00:24:18,390 --> 00:24:20,524 - Come on! - [chuckling] 581 00:24:20,559 --> 00:24:22,259 I knew that was coming. 582 00:24:22,294 --> 00:24:23,327 [Jet] That's what I wanted. 583 00:24:23,395 --> 00:24:24,395 So smart. 584 00:24:24,429 --> 00:24:26,730 So, Chef Jet, frozen fish sticks and Bagel Bites, 585 00:24:26,765 --> 00:24:29,834 Chef Voltaggio, frozen shrimp and frozen mini apple pie, 586 00:24:29,868 --> 00:24:33,671 and Chef Aarti, frozen chicken tender meat and green tea mochi. 587 00:24:33,705 --> 00:24:36,907 I can tell by your frozen expressions that you aren't happy, 588 00:24:36,942 --> 00:24:39,710 so everybody gets use four fresh ingredients from your pantry. 589 00:24:39,778 --> 00:24:41,846 - Your time starts now. Good luck! - [Hunter] Nice. 590 00:24:42,380 --> 00:24:44,882 Okay, so Sunday time. 591 00:24:44,916 --> 00:24:47,785 Oh, my God, so before Aarti can even start cooking, 592 00:24:47,819 --> 00:24:50,321 she has to assemble and eat a sundae. 593 00:24:50,355 --> 00:24:51,655 [Guy] Hurry up, Aarti! 594 00:24:51,690 --> 00:24:53,657 - You gotta make that sundae and eat it! - [Aarti] I'm working. 595 00:24:53,692 --> 00:24:56,293 - Here you go! Get that whipped cream on there! - Yes, this is delicious! 596 00:24:57,729 --> 00:24:59,196 Don't forget the sprinkles. 597 00:25:00,298 --> 00:25:01,398 This is madness. 598 00:25:01,433 --> 00:25:03,534 And a cherry! Go, Aarti, eat it! 599 00:25:03,568 --> 00:25:05,736 I love, love ice-cream. 600 00:25:05,770 --> 00:25:06,971 This is my heaven. 601 00:25:07,005 --> 00:25:11,509 - And I can get through a cup of it real fast. - [chuckles] 602 00:25:12,477 --> 00:25:14,278 What's painful about this exactly? [chuckles] 603 00:25:15,814 --> 00:25:18,549 - That was like four bites! - Good job, Aarti! 604 00:25:18,583 --> 00:25:20,618 All right, Aarti, you're good to go. 605 00:25:20,652 --> 00:25:23,487 Okay. I really gotta think. 606 00:25:23,522 --> 00:25:26,524 Michael Voltaggio, with love in his heart, 607 00:25:26,558 --> 00:25:30,728 gives me chicken tenders and the green tea mochi. 608 00:25:30,762 --> 00:25:32,663 Aarti has enough going against her right now. 609 00:25:32,697 --> 00:25:33,764 I'm pulling for you, Aarti. 610 00:25:33,798 --> 00:25:35,332 - Thank you, darling. - To be in second. 611 00:25:35,367 --> 00:25:36,634 [chuckles] 612 00:25:36,668 --> 00:25:39,837 What in the actual world am I going to do with these ingredients? 613 00:25:40,672 --> 00:25:42,706 The first thing that I have to do 614 00:25:42,741 --> 00:25:45,976 is take the chill off of these chicken tenders. 615 00:25:46,010 --> 00:25:47,878 Okay, I get four ingredients, right? 616 00:25:47,913 --> 00:25:50,881 So for my four fresh ingredients from my pantry, 617 00:25:50,916 --> 00:25:57,021 I'm grabbing some parsley, pita bread, pickled beets and tahini. 618 00:25:57,889 --> 00:26:00,457 So when I was little, on the weekend, 619 00:26:00,492 --> 00:26:02,359 my mom would get a night off from cooking. 620 00:26:02,394 --> 00:26:03,327 She cooked all time, 621 00:26:03,361 --> 00:26:04,895 and so we would get Lebanese food. 622 00:26:04,930 --> 00:26:09,633 So I think the best thing that I could do with this chicken 623 00:26:09,668 --> 00:26:15,706 has actually turn it into some version of a shawarma. 624 00:26:15,740 --> 00:26:19,643 A shawarma marinade has a bunch of different spices in it. 625 00:26:19,678 --> 00:26:22,947 I'm going to cheat it with a lot of cumin and paprika. 626 00:26:22,981 --> 00:26:25,316 Both of those are pantry ingredients 627 00:26:25,350 --> 00:26:28,052 so, uh, they don't count towards my four. 628 00:26:29,688 --> 00:26:32,489 How do I transform fish sticks? 629 00:26:32,524 --> 00:26:33,824 Ay, ay, ay. 630 00:26:33,858 --> 00:26:36,727 - [chuckles] - I'm just glad I'm not playing this game. 631 00:26:36,761 --> 00:26:39,330 I don't have a starch that ties this all together. 632 00:26:39,364 --> 00:26:40,764 Sunday suppers are all about pasta, yo. 633 00:26:40,799 --> 00:26:44,268 So I'm going to center this around a pasta dinner. 634 00:26:44,302 --> 00:26:45,636 So I've got linguine. 635 00:26:45,670 --> 00:26:48,672 So I've got four ingredients to play with from my pantry, 636 00:26:48,707 --> 00:26:56,046 and those are going to be linguine, garlic, lemon and kale. 637 00:26:56,615 --> 00:26:59,516 I'll do a garlic bread. 638 00:26:59,551 --> 00:27:00,584 That's what I'm gonna do. 639 00:27:00,619 --> 00:27:02,853 And then I gotta figure out what to do with fish. 640 00:27:02,887 --> 00:27:05,789 I don't really know what I'm doing with my fish sticks yet. 641 00:27:05,824 --> 00:27:09,026 So I thoughtfully peel off the pizza toppings from the Bagel Bites. 642 00:27:09,060 --> 00:27:15,599 I'm going to isolate them and make garlic bread breadcrumbs to tie into this pasta. 643 00:27:15,634 --> 00:27:17,101 I think it's going to be delicious. 644 00:27:17,135 --> 00:27:19,737 Garlicky butter. 645 00:27:19,771 --> 00:27:22,439 So let's put this in the air fryer. 646 00:27:22,474 --> 00:27:25,509 And I'm gonna make, like, a little crumble. 647 00:27:25,543 --> 00:27:28,145 - [air fryer beeps] - Let that go. 648 00:27:28,179 --> 00:27:30,848 [Brooke] Frozen shrimp and frozen mini apple pie. 649 00:27:30,882 --> 00:27:35,019 Those ingredients don't even go together in any way, shape or form to me. 650 00:27:35,053 --> 00:27:40,424 But I think Michael Voltaggio is the correct brain to deal with a combination like that. 651 00:27:42,460 --> 00:27:44,428 [Michael] Wow, this is super frozen. 652 00:27:44,462 --> 00:27:46,597 My strategy for this round 653 00:27:46,631 --> 00:27:50,701 is to not try and force a conflicting flavor into one dish. 654 00:27:50,735 --> 00:27:53,203 So therefore, I'm making two different dishes. 655 00:27:53,238 --> 00:27:54,271 For my Sunday supper, 656 00:27:54,305 --> 00:27:55,539 I am making shrimp and grits 657 00:27:55,573 --> 00:28:00,811 and a apple pie pastry cream-stuffed croissant doughnut. 658 00:28:00,845 --> 00:28:02,746 So the four things from my pantry that I'm using 659 00:28:02,781 --> 00:28:07,785 are eggs, scallions, puff pastry and frozen corn. 660 00:28:07,819 --> 00:28:11,922 To make a puff pastry croissant doughnut, 661 00:28:11,956 --> 00:28:15,626 I'm actually brushing each sheet of pastry with egg yolk, 662 00:28:15,660 --> 00:28:19,763 seasoning that with sugar, stacking it and pressing it together. 663 00:28:20,699 --> 00:28:23,200 Then I'm cutting that in doughnut shapes, 664 00:28:23,234 --> 00:28:24,535 and which I'll fry. 665 00:28:24,569 --> 00:28:26,704 So it's basically like a little croissant doughnut. 666 00:28:26,738 --> 00:28:29,807 So for my shrimp and grits, I don't have grits, 667 00:28:29,841 --> 00:28:31,642 so I'm gonna make them out of frozen corn 668 00:28:31,676 --> 00:28:34,712 by putting them in the food processor. 669 00:28:34,746 --> 00:28:37,014 They don't turn into a puree and you don't push all the milk out. 670 00:28:37,048 --> 00:28:41,952 They turn into, like, a powdery dust that I can use to turn into grits. 671 00:28:42,854 --> 00:28:44,588 [Guy] Triple G all-stars are attempting 672 00:28:44,622 --> 00:28:48,625 to turn frozen food combos into a winning Sunday supper. 673 00:28:48,660 --> 00:28:51,261 Can they win this frozen face-off 674 00:28:51,296 --> 00:28:53,430 or will they let it go? 675 00:28:55,200 --> 00:28:56,166 [honking] 676 00:28:59,504 --> 00:29:00,704 [honking] 677 00:29:00,739 --> 00:29:03,841 Our all-star chefs are in a fierce frozen food fight 678 00:29:03,875 --> 00:29:07,377 where things could snowball quickly, Hunter. 679 00:29:07,412 --> 00:29:08,345 Snowball. 680 00:29:08,379 --> 00:29:09,646 I get it. It's good. 681 00:29:09,681 --> 00:29:11,448 [Brooke] Sunday supper is different for everyone. 682 00:29:11,483 --> 00:29:15,619 But I think for most people that this is a meal that a family sits down to eat. 683 00:29:15,653 --> 00:29:17,588 The real crux of this is 684 00:29:17,622 --> 00:29:21,325 each chef has to use two frozen ingredients 685 00:29:21,359 --> 00:29:22,926 that should never really sit together, 686 00:29:22,961 --> 00:29:25,796 and try and create a meal that makes sense out of that. 687 00:29:25,830 --> 00:29:28,565 It's a challenging, challenging around. 688 00:29:28,600 --> 00:29:30,634 -[food sizzling] -[in sing-song voice] Beautiful. 689 00:29:30,668 --> 00:29:32,503 Let's get a run down here. 690 00:29:32,537 --> 00:29:35,672 Aarti, tell us how are you putting this fantastic Sunday supper together? 691 00:29:35,707 --> 00:29:37,541 So I'm making chicken shawarma, 692 00:29:37,575 --> 00:29:39,777 and then I'm gonna take that green tea mochi 693 00:29:39,811 --> 00:29:41,645 and I'm gonna use that in my tahini sauce 694 00:29:41,679 --> 00:29:43,547 for my shawarma sandwiches. 695 00:29:43,581 --> 00:29:44,915 Hmm. That sells. 696 00:29:44,949 --> 00:29:48,352 So weird that I'm using this to make something savory. 697 00:29:49,420 --> 00:29:51,555 The tahini is really driving this whole dish. 698 00:29:51,589 --> 00:29:53,557 There goes that tahini. 699 00:29:53,591 --> 00:29:56,660 Tahini has that nice, earthy bitterness 700 00:29:56,694 --> 00:29:58,562 that marries really beautifully 701 00:29:58,596 --> 00:30:01,498 with that earthy bitterness of green tea. 702 00:30:01,533 --> 00:30:02,599 Oh! It's so good. 703 00:30:02,634 --> 00:30:05,269 It's, like, fresh, it's bright, bitter. 704 00:30:05,303 --> 00:30:06,637 It's perfect. It's perfect. 705 00:30:06,671 --> 00:30:07,838 [sizzling] 706 00:30:07,872 --> 00:30:13,010 So then the only thing left is to make a teeny tiny salad. 707 00:30:13,044 --> 00:30:16,313 This is totally a Sunday supper for me, 708 00:30:16,347 --> 00:30:17,815 both from my childhood and now. 709 00:30:17,849 --> 00:30:21,652 Okay, so that's just parsley and pickled beets. 710 00:30:21,686 --> 00:30:23,554 It's time to warm up this pita. 711 00:30:23,588 --> 00:30:25,255 See how that goes. 712 00:30:25,290 --> 00:30:26,957 [Jet] Just lean in. 713 00:30:28,059 --> 00:30:29,359 [chuckles] 714 00:30:29,394 --> 00:30:34,064 I've never quit, but I have no idea how to get out of fish sticks. 715 00:30:34,098 --> 00:30:38,669 - Chef Jet, boy, you won big with the fish sticks. - [chuckling] 716 00:30:38,703 --> 00:30:42,306 Nobody likes to party at the Tila house on Sunday, huh? 717 00:30:42,340 --> 00:30:43,674 Chef Volt crushed me, Guy. 718 00:30:43,708 --> 00:30:46,710 This is the most pain I've ever been in in Triple G, right here. 719 00:30:46,744 --> 00:30:49,224 - You're looking at it. - Oh, my gosh. 720 00:30:49,248 --> 00:30:50,581 Victim. 721 00:30:50,615 --> 00:30:53,650 So you know what? I'm going to do, like, a Sunday supper pasta dish 722 00:30:53,685 --> 00:30:56,386 with fish and kale and garlic and lemon. 723 00:30:56,421 --> 00:30:58,121 Hopefully it'll come together nicely, 724 00:30:58,156 --> 00:31:00,557 I'm literally shaving off the breading 725 00:31:00,592 --> 00:31:02,993 to expose these mini fish fillets. 726 00:31:03,027 --> 00:31:03,760 And it's working. 727 00:31:03,795 --> 00:31:06,196 So I take the same garlic butter 728 00:31:06,231 --> 00:31:09,032 that I bathed the bagels in to sauté fish sticks. 729 00:31:09,067 --> 00:31:13,537 I want to get that, kind of, buttery, salty garlic flavor into that fish. 730 00:31:13,571 --> 00:31:16,373 Uh, the borrowed butter's here as well with olive oil. 731 00:31:16,407 --> 00:31:17,908 And then I grab a bunch of kale 732 00:31:18,943 --> 00:31:21,111 and it's going to work really well with garlic, 733 00:31:21,145 --> 00:31:25,782 and give it a really hard sauté to, kind of, counter all these flavors. 734 00:31:25,817 --> 00:31:28,685 A ton of lemon zest into this kale, 735 00:31:28,720 --> 00:31:31,488 'cause, you know, like that freshness that that brings in. 736 00:31:31,522 --> 00:31:33,323 I need to concentrate on what the challenges are. 737 00:31:35,360 --> 00:31:36,593 Garlic bread crumbs. 738 00:31:36,628 --> 00:31:38,929 Really embrace them, 739 00:31:38,963 --> 00:31:40,631 don't try to fight against them, 740 00:31:40,665 --> 00:31:41,732 and that's how I'm going to win this. 741 00:31:41,766 --> 00:31:44,601 It's gonna be a very simple dish. 742 00:31:44,636 --> 00:31:46,670 Chef Voltaggio, who's in the lead, 743 00:31:46,704 --> 00:31:48,672 uh, walk us through what you're doing. 744 00:31:48,706 --> 00:31:52,743 I'm actually, uh, creating a shrimp oil real quick. 745 00:31:52,777 --> 00:31:55,846 Then I'm gonna confit the shrimp in, so they're nice and tender. 746 00:31:55,880 --> 00:31:57,748 To me, what makes the perfect shrimp and grits 747 00:31:57,782 --> 00:31:59,983 is getting so much shrimp flavor in there 748 00:32:00,018 --> 00:32:02,920 that you could just eat it through every bite of the grits. 749 00:32:03,755 --> 00:32:05,455 There's no supper without dessert. 750 00:32:05,490 --> 00:32:08,025 For my apple pie pastry cream, 751 00:32:08,059 --> 00:32:11,061 I take the apple pie filling, I put it in the blender, 752 00:32:11,663 --> 00:32:12,663 now I'm blending it 753 00:32:12,697 --> 00:32:16,466 and using the apple pie dough as my thickener 754 00:32:16,501 --> 00:32:20,103 so that I can create the effect of a pastry cream or doughnut filling. 755 00:32:20,138 --> 00:32:22,205 Let's see what we got here with our apple pie. 756 00:32:24,108 --> 00:32:27,444 Wow, that is actually pretty, pretty good. 757 00:32:28,947 --> 00:32:32,015 Sunday supper to me should be a little bit special. 758 00:32:32,050 --> 00:32:35,686 Think back to the days of, like, Sunday gravy, Italian cooking, 759 00:32:35,720 --> 00:32:37,287 putting lots of food out on the table, 760 00:32:37,322 --> 00:32:42,359 and families sitting down and just enjoying the ritual of breaking bread together. 761 00:32:42,393 --> 00:32:44,394 All right, chefs. We got five minutes. 762 00:32:44,429 --> 00:32:45,662 Five to go. 763 00:32:45,697 --> 00:32:47,564 Don't look at this floor, you guys. [chuckles] 764 00:32:47,598 --> 00:32:49,266 It's terrible! 765 00:32:49,300 --> 00:32:51,902 The frozen chicken is really moist and has some good char on it. 766 00:32:51,936 --> 00:32:55,439 I don't think you could tell that came out of the freezer. 767 00:32:55,473 --> 00:32:57,641 I put the pita down on the plate, 768 00:32:57,675 --> 00:32:59,443 has a nice char on it. 769 00:32:59,477 --> 00:33:02,446 I ladle the tahini sauce on the bottom, 770 00:33:02,480 --> 00:33:05,382 that nice hot sliced chicken over the top, 771 00:33:05,416 --> 00:33:08,919 and then that parsley and pickled beets over the top. 772 00:33:08,953 --> 00:33:11,488 I mean, the pickled beets look so pretty in that. 773 00:33:11,522 --> 00:33:13,523 I came into this round in third place, 774 00:33:13,558 --> 00:33:16,893 but I am not leaving at this round in third place. 775 00:33:17,695 --> 00:33:19,429 [Michael] Pastry cream ready to go. 776 00:33:20,431 --> 00:33:22,699 Now it's time to plate my Sunday supper. 777 00:33:22,734 --> 00:33:24,901 I transformed this frozen apple pie 778 00:33:24,936 --> 00:33:28,372 into a croissant doughnut with an apple pie pastry cream. 779 00:33:28,406 --> 00:33:30,107 Nice and thin, smooth. 780 00:33:30,141 --> 00:33:32,876 For the shrimp and grits, I'm putting the grits down first, 781 00:33:32,910 --> 00:33:36,747 then pouring the shrimp oil that I made out of the shrimp over top of that. 782 00:33:36,781 --> 00:33:39,383 So it now is becoming shrimp in grits. 783 00:33:39,417 --> 00:33:42,119 Then I'm topping that off with a skewer 784 00:33:42,153 --> 00:33:43,754 so that I can get some points on presentation. 785 00:33:43,788 --> 00:33:46,690 I just feel like everything looks a little bit prettier. 786 00:33:46,724 --> 00:33:48,392 I think this is the best round of cooking 787 00:33:48,426 --> 00:33:50,660 I've ever done on Triple G: Delivery. 788 00:33:50,695 --> 00:33:53,296 All right, chefs, you got 60 seconds. 789 00:33:53,865 --> 00:33:55,232 [Jet] All right. 790 00:33:55,266 --> 00:33:59,336 Into the pan that I've sautéed the kale and the butter and garlic, 791 00:33:59,370 --> 00:34:01,538 I am throwing the pasta in now. 792 00:34:01,572 --> 00:34:02,906 Garlic butter. 793 00:34:02,940 --> 00:34:06,076 I hit this with a good amount of breadcrumbs for some crunch. 794 00:34:07,578 --> 00:34:09,613 Mmm. All right. 795 00:34:09,647 --> 00:34:15,352 I get that onto the plate and lay my fish pieces over. 796 00:34:15,386 --> 00:34:18,288 Yo, fancy fish pasta right here, y'all. 797 00:34:19,357 --> 00:34:21,792 Three, two, one. 798 00:34:21,826 --> 00:34:23,593 - That's it. Stop working. - [exhales] 799 00:34:23,628 --> 00:34:25,228 [Guy] Well done, everybody. 800 00:34:25,263 --> 00:34:26,430 Good job, guys. 801 00:34:26,464 --> 00:34:27,664 Well done. [chuckles] 802 00:34:28,399 --> 00:34:29,966 - [sighs] - Wow, what a challenge. 803 00:34:30,001 --> 00:34:32,869 - That couldn't have been easy. - You got ice running through your veins, Hunter. 804 00:34:32,904 --> 00:34:35,672 Time to find out who's the leader in the ice pack. 805 00:34:35,706 --> 00:34:37,107 Let's take it to the judging. 806 00:34:38,409 --> 00:34:39,342 [honking] 807 00:34:42,447 --> 00:34:43,847 [honking] 808 00:34:43,881 --> 00:34:47,717 All right, judges. This is Triple G: Delivery, "The Frozen Fiasco." 809 00:34:47,752 --> 00:34:50,887 The chefs had to make a Super Sunday supper 810 00:34:50,922 --> 00:34:53,723 using the mandatory frozen food combos they got. 811 00:34:53,758 --> 00:34:56,693 With a commanding lead of 41 points, 812 00:34:56,727 --> 00:34:59,029 Chef Michael, you're up first. What'd you make? 813 00:34:59,063 --> 00:35:01,731 For me, Sunday supper is also about dessert. 814 00:35:01,766 --> 00:35:03,600 So I made you two dishes today. 815 00:35:03,634 --> 00:35:05,402 So we've got shrimp and grits 816 00:35:05,436 --> 00:35:07,370 and apple pie croissant doughnut. 817 00:35:07,405 --> 00:35:08,472 First, shrimp and grits. 818 00:35:08,506 --> 00:35:11,475 I ground the frozen corn, cooked that down as grits, 819 00:35:11,509 --> 00:35:13,376 finished it with butter and scallions. 820 00:35:13,411 --> 00:35:15,045 The shrimp, I made two things. 821 00:35:15,079 --> 00:35:16,713 I made a shrimp oil out of the shells. 822 00:35:16,747 --> 00:35:19,649 Then I confit the shrimp in that oil. 823 00:35:19,684 --> 00:35:23,353 The shrimp, because I confit them, are super tender. 824 00:35:23,387 --> 00:35:24,621 They're not overcooked. 825 00:35:24,655 --> 00:35:26,623 They're not rubbery. If people are worried about that, 826 00:35:26,657 --> 00:35:28,758 when it comes to frozen seafood. And then the grits, 827 00:35:28,793 --> 00:35:31,461 they're actually coated in shrimp oil. 828 00:35:31,496 --> 00:35:33,730 So every bite of this dish, 829 00:35:33,764 --> 00:35:36,533 you taste the shrimp all the way through. 830 00:35:36,567 --> 00:35:39,603 It's shrimp in grits, not shrimp and grits. 831 00:35:39,637 --> 00:35:42,172 And then, for my dessert part of my supper, 832 00:35:42,206 --> 00:35:43,874 into my croissant donut. 833 00:35:43,908 --> 00:35:45,509 I'll cut into this and you'll see 834 00:35:45,543 --> 00:35:47,611 I got perfect apple pie donuts here. 835 00:35:47,645 --> 00:35:49,846 And they're cooked all the way through. 836 00:35:49,881 --> 00:35:52,682 - [laughing] - Coated in sugar and love, baby. 837 00:35:52,717 --> 00:35:54,618 When I think about a Sunday supper, 838 00:35:54,652 --> 00:35:58,388 I do always think about a savory dish and a dessert dish. 839 00:35:58,422 --> 00:35:59,689 I love the idea that you use 840 00:35:59,724 --> 00:36:03,393 the shrimp boil in there to bring extra seafood flavor. 841 00:36:03,427 --> 00:36:05,729 Really like the idea of confiting the shrimp 842 00:36:05,763 --> 00:36:09,032 because I could almost hear that snap of those shrimp. 843 00:36:09,066 --> 00:36:12,836 And that's something really hard to achieve with frozen shrimp. 844 00:36:12,870 --> 00:36:15,839 I love the idea that you use shrimp in two ways, 845 00:36:15,873 --> 00:36:20,877 and I loved the idea of turning that filling into a pastry cream. 846 00:36:20,912 --> 00:36:22,579 - Thank you, Chef. - [Brooke] Chef Michael, 847 00:36:22,613 --> 00:36:25,515 when I saw that the fact that you gave yourself shrimp 848 00:36:25,550 --> 00:36:27,851 and apple pie together, I was very confused 849 00:36:27,885 --> 00:36:30,787 because, to me, they don't go together at all. 850 00:36:30,821 --> 00:36:32,856 So separating them into two separate dishes 851 00:36:32,890 --> 00:36:34,224 made a lot of sense to me. 852 00:36:34,258 --> 00:36:37,827 Shrimp and grits does feel like a very comfort food driven dish, 853 00:36:37,862 --> 00:36:40,630 but it does feel a little bit disconnected 854 00:36:40,665 --> 00:36:42,866 in terms of presentation for a Sunday supper. 855 00:36:43,768 --> 00:36:45,569 [Guy] All right, Chef Jet, you're up. 856 00:36:45,603 --> 00:36:47,671 This, to me, is my idea of a true Sunday supper. 857 00:36:47,705 --> 00:36:48,872 Something that our kids would eat. 858 00:36:48,906 --> 00:36:50,707 There'd be a giant bowl in the middle. 859 00:36:50,741 --> 00:36:53,577 So, today, I made a linguini, 860 00:36:53,611 --> 00:36:56,479 sauteed kale and a ton of garlic. 861 00:36:56,514 --> 00:36:58,148 I harvested the Bagel Bites. 862 00:36:58,182 --> 00:37:02,118 I took the bread only. I toasted it off until it's really crispy. 863 00:37:02,153 --> 00:37:04,654 I just couldn't present such esteemed judges fish sticks. 864 00:37:04,689 --> 00:37:06,623 There's no way. I'm not gonna do that to you, 865 00:37:06,657 --> 00:37:10,760 so I actually took the breading off. Mmm. 866 00:37:10,795 --> 00:37:14,598 The fish is actually more like a sauteed fish instead of a fish stick. 867 00:37:14,632 --> 00:37:18,501 - The Bagel Bites are never to be thought of again. - [laughs] 868 00:37:18,536 --> 00:37:20,770 - Super delicious. - You really brought the essence 869 00:37:20,805 --> 00:37:22,839 and the energy of a Sunday supper. 870 00:37:22,873 --> 00:37:26,009 And I pictured myself sitting with you and Ali and the kids 871 00:37:26,043 --> 00:37:29,012 at the dinner table enjoying that big bowl of pasta. 872 00:37:29,046 --> 00:37:30,213 - Thank you. - [Simon] Jet. 873 00:37:30,248 --> 00:37:33,283 One of things you say to me is that, once you step outside 874 00:37:33,317 --> 00:37:34,784 your Asian roots that you sometimes 875 00:37:34,819 --> 00:37:36,786 let yourself down with your cooking, 876 00:37:36,821 --> 00:37:38,688 and I just don't think that's true at all. 877 00:37:38,723 --> 00:37:40,457 - Thank you, Simon. - [Brooke] Chef Jet, 878 00:37:40,491 --> 00:37:42,525 the Bagel Bites, turning those into bread crumbs, 879 00:37:42,560 --> 00:37:43,560 I think was brilliant. 880 00:37:43,594 --> 00:37:45,428 I would have also loved to have seen 881 00:37:45,463 --> 00:37:47,430 that fish sort of crumbled up a little bit 882 00:37:47,465 --> 00:37:48,865 and tossed into the pasta 883 00:37:48,899 --> 00:37:51,601 so that it didn't feel so, sort of, separated. 884 00:37:51,636 --> 00:37:53,770 - Fair enough. - [Guy] Aarti. 885 00:37:53,804 --> 00:37:56,773 So, for me, the Sunday is thinking of food 886 00:37:56,807 --> 00:37:59,609 that is easy on me as the cook of the house. 887 00:37:59,644 --> 00:38:01,244 I took it back to my childhood, 888 00:38:01,279 --> 00:38:02,812 and I made chicken shawarma, 889 00:38:02,847 --> 00:38:04,848 which is a Lebanese Middle Eastern 890 00:38:04,882 --> 00:38:08,451 spiced charred chicken with a tahini sauce. 891 00:38:08,486 --> 00:38:10,387 And then I made kind of a spin on Tabbouleh 892 00:38:10,421 --> 00:38:11,688 with pickled beets and parsley. 893 00:38:11,722 --> 00:38:14,457 I took the chicken tenders. Thank you, Michael. 894 00:38:14,492 --> 00:38:16,760 The chicken tenders, I defrosted and marinated 895 00:38:16,794 --> 00:38:19,996 in cumin and paprika from my pantry. 896 00:38:20,031 --> 00:38:23,700 I also dribbled in a little bit of that pickled beet juice 897 00:38:23,734 --> 00:38:25,368 to keep it nice and light and fresh. 898 00:38:25,403 --> 00:38:27,871 And I made this green tea tahini sauce. 899 00:38:27,905 --> 00:38:30,940 And you get some of that nice bright salad. 900 00:38:31,742 --> 00:38:33,777 And get your hands dirty. Mmm. 901 00:38:33,811 --> 00:38:36,680 The chicken's still really tender on the inside. 902 00:38:36,714 --> 00:38:39,360 The char is what I love the most 903 00:38:39,384 --> 00:38:40,650 just because that's free flavor. 904 00:38:40,685 --> 00:38:41,985 Sweetness from that pickled beet, 905 00:38:42,019 --> 00:38:45,322 that works really beautifully with the bitterness of the tahini 906 00:38:45,356 --> 00:38:46,856 and the mouth, too. Mmm. 907 00:38:46,891 --> 00:38:49,559 I have to say, Aarti, in terms of presentation 908 00:38:49,593 --> 00:38:51,728 and the way you cook, I think you're back. 909 00:38:51,762 --> 00:38:54,631 I think it took you one round to get used to home delivery. 910 00:38:54,665 --> 00:38:56,599 This is my kind of dish. 911 00:38:56,634 --> 00:38:58,635 Well, Aarti, I have to say you looked 912 00:38:58,669 --> 00:39:02,305 as cooler than a polar bear's toenails. 913 00:39:02,340 --> 00:39:03,540 [laughs] 914 00:39:03,574 --> 00:39:07,277 Chef Aarti, I love the fact that you call char free flavor. 915 00:39:07,311 --> 00:39:08,778 [laughs] 916 00:39:08,813 --> 00:39:09,746 A lot of people don't realize how much 917 00:39:09,780 --> 00:39:12,615 the caramelization of something 918 00:39:12,650 --> 00:39:14,517 really lends itself to just having 919 00:39:14,552 --> 00:39:16,686 big, robust, layered flavors. 920 00:39:16,721 --> 00:39:17,587 I think it's really smart food. 921 00:39:17,621 --> 00:39:19,322 Honestly, it eats well. 922 00:39:19,357 --> 00:39:20,623 That's got textures, flavors 923 00:39:20,658 --> 00:39:21,958 to sort of confuse your palate enough 924 00:39:21,992 --> 00:39:25,128 to make you think that the green tea mochi makes sense in here. 925 00:39:25,162 --> 00:39:27,630 My only concern would be the sweetness. 926 00:39:27,665 --> 00:39:29,332 - I know. - When I think tahini, 927 00:39:29,367 --> 00:39:31,468 I don't think of a sweet sauce. 928 00:39:31,502 --> 00:39:33,770 Nicely done. Great presentations. 929 00:39:33,804 --> 00:39:37,006 Now is the time for the judges to give your final score. 930 00:39:37,041 --> 00:39:40,443 The chefs with the highest combined score from both rounds 931 00:39:40,478 --> 00:39:43,413 will win this frozen food fiasco forever. 932 00:39:43,447 --> 00:39:45,548 So please leave the feed one more time. 933 00:39:45,583 --> 00:39:47,617 Nice job, chefs. Thank you. 934 00:39:47,651 --> 00:39:49,686 So, judges, would like you to go ahead and total up 935 00:39:49,720 --> 00:39:50,820 the score. Send them over to Hunter. 936 00:39:50,855 --> 00:39:53,823 He'll average them up and we will find out, 937 00:39:53,858 --> 00:39:55,658 well, we're gonna find out who is gonna win it 938 00:39:55,693 --> 00:39:58,094 and who's gonna spin the wheel for up to 20K. 939 00:39:58,129 --> 00:39:59,129 Good luck. 940 00:40:01,298 --> 00:40:02,532 All right, chefs. 941 00:40:02,566 --> 00:40:04,501 Thank you, judges. Nice job. 942 00:40:04,535 --> 00:40:06,936 Let's take a look at the numbers. 943 00:40:06,971 --> 00:40:07,804 We'll start with Aarti. 944 00:40:07,838 --> 00:40:10,673 Thirteen in Gameplay. 13 in Creativity. 945 00:40:10,708 --> 00:40:12,575 Eight in Plating, eight in Taste 946 00:40:12,610 --> 00:40:15,278 for a score of 42. 947 00:40:15,312 --> 00:40:16,613 All right, 79 for Aarti. 948 00:40:16,647 --> 00:40:18,615 Aarti, nice numbers. Congratulations. 949 00:40:18,649 --> 00:40:20,450 Let's see. Let's go with Jet. 950 00:40:20,484 --> 00:40:21,751 Twelve, 12, eight, nine. 951 00:40:21,785 --> 00:40:24,454 Forty one for a total of 80. 952 00:40:24,488 --> 00:40:26,689 [whistles] But you took her by one point. 953 00:40:26,724 --> 00:40:29,392 So that leaves us to our guy Voltaggio here. 954 00:40:29,427 --> 00:40:31,594 Does he have enough to take the 80 955 00:40:31,629 --> 00:40:33,329 has to be 39 or better? 956 00:40:33,364 --> 00:40:36,433 We've got 12, 13 and eight 957 00:40:36,467 --> 00:40:39,169 and eight for a total of 41. 958 00:40:39,203 --> 00:40:41,571 - Did I win? - So there you go, ladies and gentlemen, 959 00:40:41,605 --> 00:40:43,573 with a win of 82 points. 960 00:40:43,607 --> 00:40:46,209 Chef Voltaggio, congratulations! 961 00:40:46,243 --> 00:40:47,243 Great job, brother. 962 00:40:47,278 --> 00:40:49,746 Aarti took him in the second round by one point. 963 00:40:49,780 --> 00:40:52,382 But Voltaggio's four point lead 964 00:40:52,416 --> 00:40:55,318 in round one was the game changer. 965 00:40:55,352 --> 00:40:56,386 Hunter, get the wheel. 966 00:40:58,789 --> 00:41:00,356 Well, there you see it, chef. 967 00:41:00,391 --> 00:41:02,425 We've got a cornucopia of offerings. 968 00:41:02,460 --> 00:41:04,527 Five thousand bucks, 10,000, 969 00:41:04,562 --> 00:41:07,263 a quiz, zero thousand, 970 00:41:07,298 --> 00:41:08,665 twenty thousand, 1,000, 971 00:41:08,699 --> 00:41:11,801 another quiz and 15,000. 972 00:41:11,836 --> 00:41:14,704 So, a pretty good chance of making some big money. 973 00:41:14,738 --> 00:41:18,274 - Yeah. - And then two spots of not making much. 974 00:41:18,309 --> 00:41:20,510 Chef, you know I appreciate you 975 00:41:20,544 --> 00:41:22,612 and I recognize you and honor you. 976 00:41:22,646 --> 00:41:25,281 Let's just go with 10,000 and call it a day. 977 00:41:25,316 --> 00:41:28,017 - Oh! - Michael. [laughs] 978 00:41:28,052 --> 00:41:30,186 I'll take it. I'll take the 10,000. 979 00:41:30,221 --> 00:41:31,888 [all cheering] 980 00:41:31,922 --> 00:41:33,723 It's 10,000 and he's done, 981 00:41:33,757 --> 00:41:37,293 - Oh! - Ten thousand in the pocket. 982 00:41:37,328 --> 00:41:38,027 Woo! 983 00:41:38,762 --> 00:41:41,197 I got 1,000 round one plus ten. 984 00:41:41,232 --> 00:41:42,565 That's $11,000. 985 00:41:42,600 --> 00:41:43,833 I'm off the clock today. 986 00:41:43,868 --> 00:41:46,302 Congratulations, Chef Michael Voltaggio! 987 00:41:46,337 --> 00:41:49,405 $10,000, the frozen food new champ. 988 00:41:49,440 --> 00:41:50,607 Thank you to all of our judges. 989 00:41:50,641 --> 00:41:52,609 Thank you to Jet Tila and Aarti Sequeira. 990 00:41:52,643 --> 00:41:54,577 You guys were fantastic competitors. 991 00:41:54,612 --> 00:41:55,612 Will catch you all next time 992 00:41:55,646 --> 00:41:57,480 when we make the delivery at your house. 993 00:41:57,515 --> 00:42:00,149 Triple G delivery next week. Adios!