1 00:00:01,267 --> 00:00:03,068 They're the most feared boxes in the food world. 2 00:00:03,169 --> 00:00:05,104 They claim to be filled with Flavortown 3 00:00:05,205 --> 00:00:08,073 Market's finest ingredients. 4 00:00:08,174 --> 00:00:10,309 But once inside the chefs homes, they 5 00:00:10,410 --> 00:00:12,144 unleash a whole lot of crazy. 6 00:00:12,278 --> 00:00:12,945 Oh no! 7 00:00:13,046 --> 00:00:14,213 What is this? 8 00:00:14,314 --> 00:00:15,047 All right, stop! 9 00:00:15,148 --> 00:00:15,914 Please stop. 10 00:00:16,016 --> 00:00:16,782 What, what, what? 11 00:00:16,883 --> 00:00:17,583 How many ingredients? 12 00:00:17,684 --> 00:00:18,450 Real cool, Guy. 13 00:00:18,551 --> 00:00:19,651 Whoo-hoo-hoo! 14 00:00:19,753 --> 00:00:21,653 Food Network's biggest culinary 15 00:00:21,755 --> 00:00:24,390 competition, Tournament of Champions, is back. 16 00:00:24,491 --> 00:00:26,258 This is a masterful dish. 17 00:00:26,359 --> 00:00:29,228 This is as close to perfection as I've eaten on this show. 18 00:00:29,329 --> 00:00:30,462 [excited yelp] 19 00:00:30,563 --> 00:00:34,166 And to celebrate, we're combining ToC and Triple G. 20 00:00:34,267 --> 00:00:35,401 That sounds safe. 21 00:00:35,502 --> 00:00:36,568 Boo-ya-ka! 22 00:00:36,669 --> 00:00:37,870 Boo-ya-ka! 23 00:00:37,971 --> 00:00:40,172 ToC superstar judges are facing off 24 00:00:40,273 --> 00:00:43,442 in the Triple G version of the Tournament of Champion 25 00:00:43,543 --> 00:00:45,244 randomizer challenge. 26 00:00:45,345 --> 00:00:46,211 Don't tease me. 27 00:00:46,312 --> 00:00:47,079 Thank you! 28 00:00:47,180 --> 00:00:48,747 Appreciate the opportunity! 29 00:00:48,848 --> 00:00:51,483 Let's see if they can turn totally random ingredients 30 00:00:51,584 --> 00:00:53,152 into high scoring dishes. 31 00:00:53,286 --> 00:00:55,154 Look at how beautiful that is! 32 00:00:55,255 --> 00:00:56,455 Tastes amazing. 33 00:00:56,556 --> 00:00:59,792 It's a ToC special right now, on "Triple G Delivery." 34 00:01:02,295 --> 00:01:04,863 Hunter, are you ready to see how our ToC 35 00:01:04,964 --> 00:01:07,833 VIPs RSVP to the Triple G? 36 00:01:07,934 --> 00:01:08,767 This is going to be epic. 37 00:01:08,868 --> 00:01:10,169 Exactly let's meet them. 38 00:01:10,270 --> 00:01:13,472 Now, first up, we have six-time James Beard award winning 39 00:01:13,573 --> 00:01:16,975 restaurateur, who brings his trademark smarts and style 40 00:01:17,077 --> 00:01:18,977 to the ToC judging lineup... give it 41 00:01:19,079 --> 00:01:21,547 up for Chef Marcus Samuelsson. 42 00:01:21,648 --> 00:01:23,582 What's up, Guy? 43 00:01:23,683 --> 00:01:27,686 I'm super excited to finally making my debut cooking here 44 00:01:27,787 --> 00:01:29,788 on Triple G. Tournament of Champions 45 00:01:29,889 --> 00:01:31,490 is really the best of the best. 46 00:01:31,591 --> 00:01:36,528 What makes it hard is every round is win or go home. 47 00:01:36,629 --> 00:01:39,498 We all know that Guy loves to push chefs to the limit. 48 00:01:39,599 --> 00:01:41,900 That's what happens on ToC, and that's what 49 00:01:42,001 --> 00:01:43,001 it's going to come down to. 50 00:01:43,103 --> 00:01:44,536 I don't think, Hunter, we've seen that hat. 51 00:01:44,637 --> 00:01:46,238 This is my conservative look, right? 52 00:01:46,339 --> 00:01:48,307 This is really my Sunday approach. 53 00:01:48,408 --> 00:01:50,976 Next, acclaimed northern California restaurateur 54 00:01:51,077 --> 00:01:52,511 and Iron Chef winner... 55 00:01:52,612 --> 00:01:54,379 You want to talk about an OG? 56 00:01:54,481 --> 00:01:58,417 Right here, the one and only, chef Traci Des Jardin. 57 00:01:58,518 --> 00:01:59,418 Hello chef! 58 00:01:59,519 --> 00:02:00,285 Hello! 59 00:02:01,821 --> 00:02:03,889 I've now been a judge on two seasons of Tournament 60 00:02:03,990 --> 00:02:06,959 of Champions, and it just gets more and more crazy, 61 00:02:07,060 --> 00:02:08,627 and more and more exciting. 62 00:02:08,728 --> 00:02:12,197 The Tournament of Champions' kitchen is like no other arena. 63 00:02:12,298 --> 00:02:14,233 Today, my own kitchen is the arena. 64 00:02:15,602 --> 00:02:17,636 I haven't cooked competitively in 11 years, 65 00:02:17,737 --> 00:02:19,972 so I'm coming out of retirement just for you, Guy. 66 00:02:20,073 --> 00:02:21,740 Hunter, get her address, we need to go down there... 67 00:02:21,841 --> 00:02:22,908 - Big kitchen, yeah. - ... and have great meals. 68 00:02:23,009 --> 00:02:24,276 Come on by! 69 00:02:24,377 --> 00:02:27,379 GUY FIERI: And finally, culinary icon who competed in season 70 00:02:27,480 --> 00:02:30,082 one, and then moved himself over to the judging panel 71 00:02:30,183 --> 00:02:33,051 for ToC II, the legend himself, one 72 00:02:33,153 --> 00:02:35,521 and only, Chef Rocco Dispirito! 73 00:02:35,622 --> 00:02:37,055 What's up, what's up? 74 00:02:37,157 --> 00:02:38,690 Cooking on Tournament of Champions 75 00:02:38,791 --> 00:02:42,427 is kind of like your first day at the best restaurant 76 00:02:42,529 --> 00:02:43,462 you've ever worked at. 77 00:02:44,898 --> 00:02:46,765 No matter what you've accomplished in your life, 78 00:02:46,833 --> 00:02:48,967 it's going to be the hardest competition you've ever done. 79 00:02:49,068 --> 00:02:51,470 Just as a little bit... a little tidbit of information... 80 00:02:51,571 --> 00:02:54,306 Rocco's in town visiting us here in northern California, 81 00:02:54,407 --> 00:02:55,974 and he broke into our old house. 82 00:02:56,109 --> 00:02:57,976 That's where we used to shoot "Guy's Big Bite." 83 00:02:58,077 --> 00:02:59,278 It's still our house! 84 00:02:59,379 --> 00:03:00,579 Not anymore! 85 00:03:00,680 --> 00:03:03,048 GUY FIERI: But he's in there, uh, competing. 86 00:03:03,149 --> 00:03:05,150 Welcome to "Triple G Delivery." 87 00:03:05,251 --> 00:03:06,051 The three of you... 88 00:03:06,152 --> 00:03:07,519 I got to be honest with you... 89 00:03:07,620 --> 00:03:10,589 Did such an amazing job judging our all-star chefs 90 00:03:10,690 --> 00:03:11,823 in Tournament of Champions. 91 00:03:11,925 --> 00:03:13,859 I mean, watching them sweat it out in the green room 92 00:03:13,960 --> 00:03:17,062 as you are blindly tasting the food, not knowing who made it... 93 00:03:17,163 --> 00:03:18,564 I mean, that is ToC. 94 00:03:18,665 --> 00:03:19,731 Hunter, do we have a clip of that? 95 00:03:19,832 --> 00:03:21,166 Yeah, right here. 96 00:03:21,267 --> 00:03:22,834 [laughs] Just say roll it or something. 97 00:03:22,936 --> 00:03:23,802 OK. 98 00:03:23,903 --> 00:03:24,536 Hunter, do we have a clip of that? 99 00:03:24,637 --> 00:03:26,004 Roll it! 100 00:03:26,105 --> 00:03:27,206 [laughs] 101 00:03:27,307 --> 00:03:28,507 MARCUS SAMUELSSON: I felt like, spice-wise, you 102 00:03:28,608 --> 00:03:30,042 can bring it up. 103 00:03:30,143 --> 00:03:31,376 I just need a minute. 104 00:03:31,477 --> 00:03:32,711 TRACI DES JARDINS: I think there's just a little bit too 105 00:03:32,812 --> 00:03:34,313 much going on, and the flavors don't 106 00:03:34,414 --> 00:03:35,981 really complement each other. 107 00:03:36,082 --> 00:03:37,182 [grunts] 108 00:03:37,283 --> 00:03:38,417 ROCCO DISPIRITO: A little bit overcooked for me. 109 00:03:38,518 --> 00:03:40,185 [groans] 110 00:03:41,154 --> 00:03:42,554 [laughs] I'm done. 111 00:03:42,655 --> 00:03:44,389 GUY FIERI: So as a token of appreciation, 112 00:03:44,490 --> 00:03:50,062 chefs, we have sent you two of Flavortown's finest gift boxes. 113 00:03:50,163 --> 00:03:53,465 So after each game, our three judge panel 114 00:03:53,566 --> 00:03:56,735 will judge your dishes based upon game play, 115 00:03:56,836 --> 00:04:00,072 creativity, plating, and your description 116 00:04:00,173 --> 00:04:01,907 of the taste of your dish. 117 00:04:02,008 --> 00:04:04,042 HUNTER: And the best of all, the chef with the highest combined 118 00:04:04,143 --> 00:04:05,978 score after two rounds will get a shot 119 00:04:06,079 --> 00:04:07,980 to winning up to $20,000. 120 00:04:08,081 --> 00:04:09,414 - Whoo! - Whoo-hoo-hoo! 121 00:04:09,515 --> 00:04:10,249 GUY FIERI: All right! 122 00:04:10,350 --> 00:04:11,383 Go ahead and open up your boxes. 123 00:04:13,853 --> 00:04:16,188 Let's take a looky-loo. 124 00:04:16,289 --> 00:04:17,322 Zesty... 125 00:04:17,423 --> 00:04:18,190 Spicy. 126 00:04:18,291 --> 00:04:19,491 We've got rich. 127 00:04:19,592 --> 00:04:20,392 Filet. 128 00:04:20,493 --> 00:04:21,226 Fresh fish! 129 00:04:21,327 --> 00:04:22,027 Chicken thighs. 130 00:04:22,128 --> 00:04:22,928 GUY FIERI: Hunter... Hunter. 131 00:04:23,029 --> 00:04:24,162 Hunter, Hunter, Hunter. 132 00:04:24,264 --> 00:04:27,132 Hunter, I asked you to give them the type of gifts 133 00:04:27,233 --> 00:04:29,268 that these chefs are used to getting... 134 00:04:29,369 --> 00:04:32,738 Not a bunch of loose produce and packages marked rich and zesty! 135 00:04:32,839 --> 00:04:34,940 Just like on ToC, I put in, like, you know, 136 00:04:35,041 --> 00:04:38,176 proteins, produce, equipment, some styles 137 00:04:38,278 --> 00:04:39,678 like rich, spicy, or zesty. 138 00:04:39,779 --> 00:04:41,246 OK, because you're in the ToC... 139 00:04:41,347 --> 00:04:42,080 Right, in that mindset. 140 00:04:42,181 --> 00:04:42,881 ...Tournament idea. 141 00:04:42,982 --> 00:04:43,815 I get it. 142 00:04:43,916 --> 00:04:46,018 Those are the four variables that 143 00:04:46,119 --> 00:04:47,786 were on the ToC randomizer. 144 00:04:47,887 --> 00:04:48,587 Got it! 145 00:04:48,688 --> 00:04:49,488 Got it, got it. 146 00:04:49,589 --> 00:04:51,290 Hunter, we don't have a randomizer. 147 00:04:51,391 --> 00:04:52,591 Oh, Hunter, you're not doing it. 148 00:04:52,692 --> 00:04:53,525 Yes. 149 00:04:53,626 --> 00:04:54,826 GUY FIERI: It's the dice of doom! 150 00:04:54,927 --> 00:04:55,627 Oh! 151 00:04:55,728 --> 00:04:56,662 Ohh! 152 00:04:56,763 --> 00:04:57,863 OK. 153 00:04:57,964 --> 00:04:59,531 GUY FIERI: We're about to play a classic Triple G 154 00:04:59,632 --> 00:05:01,366 game called "Let it roll." 155 00:05:01,467 --> 00:05:05,570 Think of it as kind of like the randomizer home game of pain. 156 00:05:05,672 --> 00:05:06,371 [laughs] 157 00:05:06,472 --> 00:05:07,673 Sounds amazing. 158 00:05:07,774 --> 00:05:10,175 Let's start in the good old fashioned randomizer style 159 00:05:10,276 --> 00:05:12,144 of ToC, and go with the dice. 160 00:05:12,245 --> 00:05:14,012 We have fillet, mahi, or chicken dice. 161 00:05:14,113 --> 00:05:14,813 Ready? 162 00:05:14,914 --> 00:05:15,614 Ready! 163 00:05:18,051 --> 00:05:19,651 GUY FIERI: Mahi-mahi. 164 00:05:19,752 --> 00:05:21,620 Now we'll go to vegetable. 165 00:05:21,721 --> 00:05:23,388 Broccoli, Brussels sprouts, green beans... 166 00:05:25,024 --> 00:05:27,459 And you score yourself some broccoli. 167 00:05:27,560 --> 00:05:28,794 Let's go with the style. 168 00:05:28,895 --> 00:05:31,229 Zesty, rich, and spicy, and you got... 169 00:05:32,832 --> 00:05:33,832 Spicy! 170 00:05:33,933 --> 00:05:35,400 ROCCO DISPIRITO: What a surprise, it's spicy. 171 00:05:35,501 --> 00:05:36,201 GUY FIERI: There you go! 172 00:05:36,302 --> 00:05:37,536 What a surprise! 173 00:05:37,637 --> 00:05:40,005 And last but not least... And this is when it gets fun... 174 00:05:40,106 --> 00:05:45,277 You get potato peeler, you get a food chopper, a box 175 00:05:45,378 --> 00:05:47,779 grater, or a handheld ricer. 176 00:05:47,880 --> 00:05:50,015 And the winner is... 177 00:05:50,116 --> 00:05:51,950 ROCCO DISPIRITO: Food chopper, food chopper, food chopper! 178 00:05:52,051 --> 00:05:52,918 Box grater! 179 00:05:53,019 --> 00:05:53,719 ROCCO DISPIRITO: Oh! 180 00:05:53,820 --> 00:05:54,519 TRACI DES JARDINS: Yay. 181 00:05:54,620 --> 00:05:55,787 GUY FIERI: So, chefs... 182 00:05:55,888 --> 00:05:58,457 You get to make us some mahi-mahi broccoli 183 00:05:58,558 --> 00:06:02,661 dish that's spicy, and you must incorporate your box grater. 184 00:06:02,762 --> 00:06:04,696 Feel free to use any other ingredients you want 185 00:06:04,797 --> 00:06:06,031 that you have in your pantry. 186 00:06:06,132 --> 00:06:06,832 Any questions? 187 00:06:06,933 --> 00:06:08,100 No questions. 188 00:06:08,201 --> 00:06:09,067 Fantastic. 189 00:06:09,168 --> 00:06:10,302 Hunter, when should we start this? 190 00:06:10,403 --> 00:06:11,803 Because three of them look like they're... 191 00:06:11,904 --> 00:06:12,738 Right. 192 00:06:12,839 --> 00:06:13,338 ...Well, those two are ready to go. 193 00:06:13,439 --> 00:06:14,706 Right. 194 00:06:14,807 --> 00:06:16,074 One chef looks like he could go, but he's not ready yet. 195 00:06:16,175 --> 00:06:16,875 But he's in our house. 196 00:06:16,976 --> 00:06:17,843 [bell dings] 197 00:06:17,944 --> 00:06:18,977 Are we start... 198 00:06:19,078 --> 00:06:19,611 GUY FIERI: And they're off and running, folks. 199 00:06:19,712 --> 00:06:20,412 All right! 200 00:06:22,115 --> 00:06:23,181 ROCCO DISPIRITO: Cooking at home is 201 00:06:23,282 --> 00:06:24,516 obviously the most comfortable. 202 00:06:24,617 --> 00:06:26,218 But cooking at Guy's kitchen... 203 00:06:26,319 --> 00:06:28,754 I consider it my second home of kitchens. 204 00:06:28,855 --> 00:06:31,523 I'm cooking with mahi-mahi, broccoli. 205 00:06:31,624 --> 00:06:34,426 I got to make it spicy, and I have to use the box grater. 206 00:06:34,527 --> 00:06:37,429 I've cooked on ToC, I'm used to the randomizer, 207 00:06:37,530 --> 00:06:39,464 I'm used to having these four variables. 208 00:06:39,565 --> 00:06:42,634 I'm thinking mahi with a francese breading. 209 00:06:42,735 --> 00:06:44,202 Then I'm going to grate the broccoli 210 00:06:44,303 --> 00:06:46,271 stems using the box grater. 211 00:06:46,372 --> 00:06:50,041 For my mahi, I am going to dust it in a little bit of flour, 212 00:06:50,143 --> 00:06:52,611 then I'm going to coat it in beaten eggs. 213 00:06:52,712 --> 00:06:55,313 If you've ever had anything francese style, 214 00:06:55,415 --> 00:06:56,548 you've had this. 215 00:06:56,649 --> 00:06:59,284 The egg and flour breading is going 216 00:06:59,385 --> 00:07:03,155 to give me a delicious, rich, golden brown crust. 217 00:07:03,256 --> 00:07:04,856 I got to make it spicy! 218 00:07:04,957 --> 00:07:07,893 I start working in the sweet and sour pepper sauce. 219 00:07:07,994 --> 00:07:10,796 I'm planning to go full tilt with the spice. 220 00:07:10,897 --> 00:07:12,531 Chili crisp. 221 00:07:12,632 --> 00:07:14,633 Just the oil of the Calabrian chili. 222 00:07:14,734 --> 00:07:15,934 Some rice wine vinegar. 223 00:07:16,035 --> 00:07:18,537 Look at that... look at that spiciness happening. 224 00:07:18,638 --> 00:07:20,005 Hmm! 225 00:07:20,106 --> 00:07:23,375 Such a beautiful balanced hot pepper sauce, oh my God. 226 00:07:23,476 --> 00:07:25,410 I want to keep doing more things to it, but I have to stop, 227 00:07:25,511 --> 00:07:26,244 it's perfect. 228 00:07:26,345 --> 00:07:28,213 [laughs] That was good, Rocco. 229 00:07:28,314 --> 00:07:29,281 That was good. - [laughs] 230 00:07:29,382 --> 00:07:30,282 TRACI DES JARDINS: Perfect. 231 00:07:30,383 --> 00:07:31,283 Sell it! 232 00:07:31,384 --> 00:07:32,284 Damn! 233 00:07:32,385 --> 00:07:33,418 Ugh! 234 00:07:33,519 --> 00:07:36,021 So step one, spicy and mahi, I know what to do. 235 00:07:36,122 --> 00:07:38,757 I grew up on a fishing island, I can deal with that. 236 00:07:38,858 --> 00:07:40,625 Beautiful fish, little bit of salt, 237 00:07:40,726 --> 00:07:44,429 and I got one of my home court advantages... berbere. 238 00:07:44,530 --> 00:07:47,432 It is this Ethiopian spice plant that, of course, 239 00:07:47,533 --> 00:07:48,800 I got in my pantry. 240 00:07:48,901 --> 00:07:51,770 I think I'm going to make a berbere and horseradish-crusted 241 00:07:51,871 --> 00:07:53,104 mahi-mahi. 242 00:07:53,206 --> 00:07:58,443 Uh, and I'm just going to layer these beautiful chilies, 243 00:07:58,544 --> 00:08:03,415 and then also some really nice, sweet horseradish. 244 00:08:03,516 --> 00:08:05,684 Once I put it on top of the fish, 245 00:08:05,785 --> 00:08:07,285 I'm going to bake it in the oven, 246 00:08:07,420 --> 00:08:10,322 and it's going to turn from just raw horseradish 247 00:08:10,423 --> 00:08:12,324 to just golden brown! 248 00:08:12,425 --> 00:08:15,894 Some beautiful, nice, black garlic with some oil. 249 00:08:15,995 --> 00:08:16,695 Berbere. 250 00:08:18,097 --> 00:08:21,900 Use a lot of turmeric, and some coconut milk. 251 00:08:22,001 --> 00:08:23,134 GUY FIERI: Chef Marcus Samuelsson... 252 00:08:23,236 --> 00:08:24,135 MARCUS SAMUELSSON: Yes! 253 00:08:24,237 --> 00:08:27,172 ...In his first Triple G competition... 254 00:08:27,273 --> 00:08:28,573 Yeah, I'm excited! 255 00:08:28,674 --> 00:08:30,375 GUY FIERI: Not a lot of flair points today, smooth criminal. 256 00:08:30,476 --> 00:08:32,010 Hunter has never watched me cook. 257 00:08:32,078 --> 00:08:33,111 I'm dressed for Hunter! 258 00:08:33,212 --> 00:08:33,912 All right! 259 00:08:34,013 --> 00:08:36,581 I'm dressed for... [laughs] 260 00:08:36,682 --> 00:08:39,017 Now we're doing a sea urchin curry. 261 00:08:39,118 --> 00:08:41,453 I'm thickening the sauce with sea urchin. 262 00:08:41,554 --> 00:08:43,922 That sea urchin curry is so good! 263 00:08:44,023 --> 00:08:45,891 ROCCO DISPIRITO: Marcus, you keep talking about sea urchin, 264 00:08:45,992 --> 00:08:47,125 you know, I'm dying over here. 265 00:08:47,226 --> 00:08:48,193 Do you actually have sea urchin? 266 00:08:48,294 --> 00:08:49,094 Yeah, I know, right? 267 00:08:49,195 --> 00:08:50,262 ROCCO DISPIRITO: You're getting me! 268 00:08:50,363 --> 00:08:51,830 We definitely got sea urchin in the house! 269 00:08:51,931 --> 00:08:53,431 And I would used to make in my restaurant, 270 00:08:53,533 --> 00:08:55,367 all the time, sea urchin curry. 271 00:08:55,468 --> 00:08:56,167 Don't tease me! 272 00:08:58,471 --> 00:09:00,405 TRACI DES JARDINS: For me, the broccoli was really the driver 273 00:09:00,506 --> 00:09:01,773 in this, and for whatever reason, 274 00:09:01,874 --> 00:09:04,543 broccoli, Calabrian chili, and I'm just going to Italy. 275 00:09:04,644 --> 00:09:06,745 And Chef Traci, what's on the menu? 276 00:09:06,846 --> 00:09:11,082 I am making a seared mahi-mahi with a slow cooked broccoli 277 00:09:11,183 --> 00:09:13,318 that I'm cooking very quickly. 278 00:09:13,419 --> 00:09:15,120 This is a totally Italian-inspired... 279 00:09:15,221 --> 00:09:16,655 It's like mama's broccoli. 280 00:09:16,756 --> 00:09:18,657 Normally, I would cook this thing for, like, an hour, 281 00:09:18,758 --> 00:09:21,026 so I got to get that on the pan and going. 282 00:09:21,127 --> 00:09:24,229 I start my onions, garlic, fennel... 283 00:09:24,330 --> 00:09:26,531 I am going to also put some padróns in there, 284 00:09:26,632 --> 00:09:28,300 because I have them, and they're gorgeous, 285 00:09:28,401 --> 00:09:29,701 and they're going to be delicious... which 286 00:09:29,802 --> 00:09:31,469 tend to be a little hotter. 287 00:09:31,571 --> 00:09:34,806 I'm going to go ahead and grate these broccoli stems, actually. 288 00:09:34,907 --> 00:09:37,342 Throw them on that box grater to get them nice and fine. 289 00:09:39,779 --> 00:09:42,847 I put in the anchovy, add in the broccoli florets. 290 00:09:44,917 --> 00:09:47,719 Calabrians are sweet, they've got a nice, spicy edge. 291 00:09:47,820 --> 00:09:48,887 Tastes amazing. 292 00:09:48,988 --> 00:09:50,021 Wow! 293 00:09:50,122 --> 00:09:53,024 The question, to me, is who's judging this? 294 00:09:53,125 --> 00:09:56,227 Who is brave enough to come in and judge 295 00:09:56,329 --> 00:10:00,131 smooth criminal Marcus Samuelsson, Traci Des Jardin... 296 00:10:00,232 --> 00:10:01,366 Who's dumb enough... 297 00:10:01,467 --> 00:10:02,567 I mean, who's, um... 298 00:10:02,668 --> 00:10:03,368 [interposing voices] 299 00:10:03,469 --> 00:10:04,369 Who's willing enough? 300 00:10:04,470 --> 00:10:05,770 Willing enough to do that? 301 00:10:13,913 --> 00:10:15,246 First time we've done this... 302 00:10:15,348 --> 00:10:22,053 ToC All Stars judges competing in Triple 303 00:10:22,154 --> 00:10:27,359 G Delivery with ToC commentate... Why am I... it's... what... 304 00:10:27,460 --> 00:10:28,159 It's like... 305 00:10:28,260 --> 00:10:28,960 I don't... 306 00:10:29,061 --> 00:10:30,195 It's like a dance move. 307 00:10:30,296 --> 00:10:33,264 Here to review our ToC judges' food are three more 308 00:10:33,366 --> 00:10:35,033 Tournament Champion regulars... 309 00:10:35,134 --> 00:10:37,168 Food critic, world traveler, the one 310 00:10:37,269 --> 00:10:40,905 and only Sir Simon Majumdar! 311 00:10:41,007 --> 00:10:42,173 Hi, Guy. 312 00:10:42,274 --> 00:10:45,343 Food Network star who brings his encyclopedia to his 313 00:10:45,444 --> 00:10:48,413 ToC commentary... the one and only wild card chef, 314 00:10:48,514 --> 00:10:49,981 Justin Warner! 315 00:10:50,082 --> 00:10:51,016 HUNTER: That's a nice pen. 316 00:10:51,117 --> 00:10:52,183 GUY FIERI: That's a really nice pen... 317 00:10:52,284 --> 00:10:53,385 Thank you very much. 318 00:10:53,486 --> 00:10:54,386 GUY FIERI:... signature line of those coming out. 319 00:10:54,487 --> 00:10:57,222 I don't get the goosebumps very often. 320 00:10:57,323 --> 00:11:01,359 Trailblazing California restaurateur and ToC judge... 321 00:11:01,460 --> 00:11:04,996 The one, the only, chef Nancy Silverton. 322 00:11:07,433 --> 00:11:08,433 Are you at Mozza? 323 00:11:08,534 --> 00:11:10,602 I am at Mozza, and I have to remind you, 324 00:11:10,703 --> 00:11:13,438 we have to keep our conversation between the two of us 325 00:11:13,539 --> 00:11:15,874 tame, because your son is in the room. 326 00:11:15,975 --> 00:11:17,342 My son is in the room. 327 00:11:17,443 --> 00:11:18,209 Thank you, chef. 328 00:11:18,310 --> 00:11:19,944 [laughs] 329 00:11:20,046 --> 00:11:21,946 GUY FIERI: 15 minutes, 15 left! 330 00:11:22,048 --> 00:11:24,516 Going to use my broccoli here. 331 00:11:24,617 --> 00:11:29,187 I love my grandmother, but she overcooked vegetables. 332 00:11:29,288 --> 00:11:30,689 So the broccoli, for me, it's like going 333 00:11:30,790 --> 00:11:31,690 the opposite direction. 334 00:11:31,791 --> 00:11:33,091 I want to do when you get [inaudible] 335 00:11:33,192 --> 00:11:37,195 under-cooked broccoli that are just so delicious and crunchy, 336 00:11:37,296 --> 00:11:40,265 just to get a little more texture into this dish. 337 00:11:40,366 --> 00:11:42,867 I got some soaked bulgur, tossing it 338 00:11:42,968 --> 00:11:44,836 with a little bit of heat and chilies, 339 00:11:44,937 --> 00:11:48,907 soy, maple syrup, funky, fermented honey. 340 00:11:49,008 --> 00:11:53,044 Now you got sweet, salt, and heat. 341 00:11:53,145 --> 00:11:54,813 It's all about spice and heat, but you 342 00:11:54,914 --> 00:11:55,847 also want some freshness. 343 00:11:55,948 --> 00:11:58,183 So I just chopped up apples with some 344 00:11:58,284 --> 00:12:02,187 beautiful fermented kimchi, and just made a slaw of that. 345 00:12:02,288 --> 00:12:05,523 I tossed that with dill, I added cilantro, just 346 00:12:05,624 --> 00:12:07,926 to make this innovatious dish. 347 00:12:08,027 --> 00:12:11,496 Santa Barbara [inaudible], , deep fried them. 348 00:12:11,597 --> 00:12:12,530 Who's bringing the heat? 349 00:12:12,631 --> 00:12:14,132 Traci's bringing the heat! 350 00:12:14,233 --> 00:12:15,300 Traci was born spicy. 351 00:12:15,401 --> 00:12:16,901 MARCUS SAMUELSSON: [laughs] - I am spicy. 352 00:12:17,002 --> 00:12:18,036 MARCUS SAMUELSSON: I know, I know. 353 00:12:18,137 --> 00:12:19,070 I am so spicy! 354 00:12:19,171 --> 00:12:20,271 Yes! 355 00:12:20,372 --> 00:12:22,841 Box grater, being used. 356 00:12:22,942 --> 00:12:26,111 So I'm going to do a raw broccoli stems slaw 357 00:12:26,212 --> 00:12:30,081 with a sweet and spicy chili sauce. 358 00:12:30,182 --> 00:12:31,382 So I'm going to basically combine 359 00:12:31,484 --> 00:12:34,419 Italian and Asian flavors. 360 00:12:34,520 --> 00:12:37,889 Sweet chili sauce, a julienne of tomato, 361 00:12:37,990 --> 00:12:39,023 throw a little zucchini. 362 00:12:40,693 --> 00:12:42,227 Chili crisp. 363 00:12:42,328 --> 00:12:43,528 Wow, wow, wow. 364 00:12:43,629 --> 00:12:44,329 So good! 365 00:12:46,098 --> 00:12:48,533 In addition to my broccoli stem slaw, 366 00:12:48,634 --> 00:12:51,836 I'm also going to deep fry the florets of broccoli. 367 00:12:51,937 --> 00:12:55,540 I'm making a rice flour tequila tempura batter, 368 00:12:55,641 --> 00:12:58,777 and I'm going to batter fry my broccoli in there. 369 00:13:01,914 --> 00:13:02,914 Perfect. 370 00:13:03,015 --> 00:13:04,616 I'm just going to sear the mahi-mahi. 371 00:13:04,717 --> 00:13:06,284 I'm going to leave it really simple. 372 00:13:06,385 --> 00:13:09,754 I want this to really kind of showcase the gentle flavors. 373 00:13:09,855 --> 00:13:12,157 I've got beautiful flavors building in that broccoli, 374 00:13:12,258 --> 00:13:14,526 so that's going to be kind of the star of the show. 375 00:13:14,627 --> 00:13:16,728 First thing I'm going to do is season my mahi-mahi 376 00:13:16,829 --> 00:13:17,929 and get that cooking. 377 00:13:18,030 --> 00:13:20,131 I want the mahi-mahi to get to that perfect medium 378 00:13:20,232 --> 00:13:20,932 rare inside. 379 00:13:24,336 --> 00:13:27,105 Broccoli has tons of flavor, but I want a sauce for this, 380 00:13:27,206 --> 00:13:30,842 so I put together a little Meyer lemon juice, capers, 381 00:13:30,943 --> 00:13:32,877 and bring that up to a boil, let it cook a little bit. 382 00:13:32,978 --> 00:13:34,779 Finish it with butter, just to add a little bit 383 00:13:34,880 --> 00:13:38,016 more unctuousness and roundness, and a little more 384 00:13:38,117 --> 00:13:41,252 Calabrian chili to the dish, and have a nice, beautiful sauce. 385 00:13:41,353 --> 00:13:43,121 I probably think that [inaudible] dish is the one 386 00:13:43,222 --> 00:13:44,923 that sits together the best, 387 00:13:45,024 --> 00:13:47,058 This dish is just Traci. 388 00:13:47,159 --> 00:13:48,326 Through and through Traci. 389 00:13:48,427 --> 00:13:49,394 I wish I could eat it! 390 00:13:51,130 --> 00:13:52,564 TRACI DES JARDINS: On Tournament of Champions, 391 00:13:52,665 --> 00:13:54,132 I judge with Marcus and Rocco. 392 00:13:54,233 --> 00:13:55,900 Today, I'm competing against them. 393 00:13:56,001 --> 00:13:58,369 Love you guys dearly, but I'm going to bring it today, 394 00:13:58,470 --> 00:13:59,537 and I'm going to beat you. 395 00:14:01,373 --> 00:14:03,908 All right, chefs, 2 and 1/2 minutes, 2 and 1/2 to go. 396 00:14:04,009 --> 00:14:05,176 Spicy, ooh! 397 00:14:05,277 --> 00:14:06,077 It's hot. 398 00:14:06,178 --> 00:14:07,278 So I'm plating. 399 00:14:07,379 --> 00:14:10,181 I'm going streak down the plate with the curry. 400 00:14:10,282 --> 00:14:12,817 Then I'm adding this broccoli on top of it. 401 00:14:12,918 --> 00:14:13,618 I got to go. 402 00:14:13,719 --> 00:14:15,954 I'm putting on the prawns. 403 00:14:16,055 --> 00:14:18,489 And then I put the fish on. 404 00:14:18,591 --> 00:14:20,191 And the slaw... 405 00:14:20,292 --> 00:14:22,093 I feel good about my plate. 406 00:14:22,194 --> 00:14:25,029 But I'm also up against original gangster, 407 00:14:25,130 --> 00:14:27,265 Traci Des Jardin, and an icon from New 408 00:14:27,366 --> 00:14:29,234 York City in Rocco Dispirito. 409 00:14:29,335 --> 00:14:30,034 GUY FIERI: 2 minutes! 410 00:14:30,135 --> 00:14:31,336 2 minutes flat. 411 00:14:31,437 --> 00:14:32,604 Got to be plated. 412 00:14:32,705 --> 00:14:33,972 ROCCO DISPIRITO: First the raw broccoli 413 00:14:34,073 --> 00:14:37,175 slaw, and then the sweet and sour pepper sauce. 414 00:14:38,878 --> 00:14:40,044 Mahi-mahi. 415 00:14:40,145 --> 00:14:42,981 I top that with more of the slaw. 416 00:14:43,082 --> 00:14:45,817 The beautifully crispy fried broccoli florets. 417 00:14:45,918 --> 00:14:47,018 This is one of the best dishes I've 418 00:14:47,119 --> 00:14:48,586 ever made in competition, 100%. 419 00:14:51,523 --> 00:14:52,757 I'm ready to plate. 420 00:14:52,858 --> 00:14:54,726 I'm ready to go. 421 00:14:54,827 --> 00:14:57,729 First, I put the slow roasted broccoli down, with some pretty 422 00:14:57,830 --> 00:14:59,230 little florets showing. 423 00:14:59,331 --> 00:15:01,165 I lean the mahi-mahi up against it, 424 00:15:01,267 --> 00:15:02,934 so you can see that nice rag... 425 00:15:03,035 --> 00:15:05,370 Then I take my sauce and that goes around. 426 00:15:05,471 --> 00:15:07,171 And it's beautiful. 427 00:15:07,273 --> 00:15:08,706 I know all the flavors there. 428 00:15:08,807 --> 00:15:11,476 GUY FIERI: 3, 2, 1. 429 00:15:11,577 --> 00:15:12,844 And that's it! 430 00:15:12,945 --> 00:15:13,878 Nice job, ToC... 431 00:15:13,979 --> 00:15:14,979 HUNTER: Whoo! 432 00:15:15,080 --> 00:15:16,214 GUY FIERI:... Triple G, round one is done! 433 00:15:16,315 --> 00:15:17,548 - What a nail-biter. - Time to take it to the judges. 434 00:15:24,156 --> 00:15:27,592 GUY FIERI: So chefs, describe in detail your creative use 435 00:15:27,693 --> 00:15:29,193 of the mandatory items. 436 00:15:29,295 --> 00:15:32,063 Then give it a not-so-blind taste test, 437 00:15:32,164 --> 00:15:34,332 and describe the flavors of your dish 438 00:15:34,433 --> 00:15:36,801 in all their chosen-style glory. 439 00:15:36,902 --> 00:15:39,637 First up, chef Traci Des Jardin. 440 00:15:39,738 --> 00:15:41,172 I brought on the spice. 441 00:15:41,273 --> 00:15:43,875 I made mahi-mahi seared all over, 442 00:15:43,976 --> 00:15:46,177 I've got the Calabrian chilies and my slow cooked 443 00:15:46,278 --> 00:15:47,278 broccoli underneath. 444 00:15:47,379 --> 00:15:49,881 I've got the grated stems grated on that box 445 00:15:49,949 --> 00:15:52,317 grater, a little bit of fennel, anchovy. 446 00:15:52,418 --> 00:15:55,286 Very Italian style, the Calabrian chili in there. 447 00:15:55,387 --> 00:15:56,854 I also have some padrón chilies. 448 00:15:56,956 --> 00:15:58,289 We got some great heat. 449 00:15:58,390 --> 00:16:01,993 I've got a lemon butter caper sauce, nice amount of acid. 450 00:16:04,330 --> 00:16:05,229 Mmm. 451 00:16:05,331 --> 00:16:06,597 I gotta say, wow. 452 00:16:06,699 --> 00:16:11,803 A good amount of heat, texture, crunch, acid, anchovy, heat. 453 00:16:11,904 --> 00:16:14,472 It's absolutely amazing, actually. 454 00:16:14,573 --> 00:16:16,240 You put chili flakes in the dish, 455 00:16:16,342 --> 00:16:18,943 you put Calabrian chilies in the dish, you 456 00:16:19,044 --> 00:16:21,012 put padrón chilies in the dish. 457 00:16:21,113 --> 00:16:23,381 So you must really trust yourself as far 458 00:16:23,482 --> 00:16:27,952 as how your spice notes rang, because obviously, you ate it, 459 00:16:28,053 --> 00:16:29,287 and you enjoyed it. 460 00:16:29,388 --> 00:16:31,489 JUSTIN WARNER: When you recited those ingredients to me... 461 00:16:31,590 --> 00:16:33,791 You say Calabrian chili, then you say anchovy. 462 00:16:33,892 --> 00:16:36,260 You know, it was like reciting a poem that you've memorized. 463 00:16:36,362 --> 00:16:37,595 SIMON MAJUMDAR: This is the kind of dish 464 00:16:37,696 --> 00:16:39,130 that I would want to eat for lunch. 465 00:16:39,231 --> 00:16:41,432 Using the anchovies into the broccoli, then. 466 00:16:41,533 --> 00:16:42,934 I love that combination. 467 00:16:43,035 --> 00:16:45,269 Perhaps a little bit more color on the fish 468 00:16:45,371 --> 00:16:47,138 for me, just a little bit more sear 469 00:16:47,239 --> 00:16:48,506 I think would have worked well. 470 00:16:48,607 --> 00:16:49,340 Thanks, Simon. 471 00:16:49,441 --> 00:16:51,175 GUY FIERI: Next up, the OG... 472 00:16:51,310 --> 00:16:52,410 Rocco Dispirito. 473 00:16:52,511 --> 00:16:53,611 ROCCO DISPIRITO: What I'm presenting 474 00:16:53,712 --> 00:16:57,849 you today is a common Coryphaena hippurus, 475 00:16:57,950 --> 00:16:59,884 also known as mahi-mahi. 476 00:16:59,985 --> 00:17:01,886 Justin, I hope you're appreciating all this. 477 00:17:01,987 --> 00:17:03,354 You're coming real hot. Real hot. 478 00:17:03,455 --> 00:17:05,156 ROCCO DISPIRITO: All kidding aside, all kidding aside. 479 00:17:05,257 --> 00:17:08,259 What I have here is a delicately cooked mahi-mahi 480 00:17:08,360 --> 00:17:10,962 dipped in flour, then eggs, and then pan fried. 481 00:17:11,063 --> 00:17:12,330 And I used some Asian techniques, 482 00:17:12,431 --> 00:17:15,433 I created what I would call a Vietnamese raw slaw 483 00:17:15,534 --> 00:17:16,634 of broccoli. 484 00:17:16,735 --> 00:17:18,636 And then I made some super crispy, 485 00:17:18,737 --> 00:17:20,371 crunchy broccoli florets. 486 00:17:22,574 --> 00:17:23,274 Mm. 487 00:17:26,078 --> 00:17:28,613 Boy, does it have heat... But it's not overwhelming. 488 00:17:28,714 --> 00:17:31,649 And then the freshness of that raw broccoli salad 489 00:17:31,750 --> 00:17:36,621 really does a lot to add a foil to the rich mahi-mahi. 490 00:17:38,424 --> 00:17:39,157 Mmm. 491 00:17:39,258 --> 00:17:40,458 This is amazing. 492 00:17:40,559 --> 00:17:41,492 NANCY SILVERTON: Wow, Rocco. 493 00:17:41,593 --> 00:17:43,861 The fish... I like the fact that it was 494 00:17:43,962 --> 00:17:45,563 battered with that egg batter. 495 00:17:45,664 --> 00:17:47,298 You don't see that much anymore. 496 00:17:47,399 --> 00:17:48,900 JUSTIN WARNER: The way you treated that broccoli, 497 00:17:49,001 --> 00:17:52,370 in order to give it the fry but not have it be oily or soggy... 498 00:17:52,471 --> 00:17:54,172 It kind of gives me all this excitement, 499 00:17:54,273 --> 00:17:57,141 but then we have so much saucery going on, 500 00:17:57,242 --> 00:17:58,376 and then you have heat! 501 00:17:58,477 --> 00:17:59,610 SIMON MAJUMDAR: Looks like the batter 502 00:17:59,711 --> 00:18:02,580 that you got there was perfect, but the slaw on top 503 00:18:02,681 --> 00:18:04,482 of that francese is going to take away a little 504 00:18:04,583 --> 00:18:06,784 of that crunch, and I really adore that. 505 00:18:06,885 --> 00:18:09,187 Thank you so much, Simon, and I appreciate it. 506 00:18:09,288 --> 00:18:10,822 GUY FIERI: Finally, Marcus... 507 00:18:10,923 --> 00:18:12,890 We're dying to see what you made. 508 00:18:12,991 --> 00:18:17,161 Go on this journey with me to Spice Island outside Zanzibar. 509 00:18:17,262 --> 00:18:19,430 It's all about the seafood, so I have... 510 00:18:19,531 --> 00:18:23,401 The mahi is rubbed with a little bit of chili oil. 511 00:18:23,502 --> 00:18:26,804 To bring the spicy, I box grated horseradish, 512 00:18:26,905 --> 00:18:29,640 and made it caramelized and beautiful golden brown. 513 00:18:29,741 --> 00:18:31,375 I took the prawn and added actually 514 00:18:31,477 --> 00:18:32,877 some kimchi and apple... 515 00:18:32,978 --> 00:18:35,079 Almost like crispy slaw on the side. 516 00:18:35,180 --> 00:18:37,615 I did a sea urchin curry. 517 00:18:37,716 --> 00:18:40,384 I used the broccoli with Ethiopian berbere spice... 518 00:18:41,820 --> 00:18:42,987 Mm! 519 00:18:43,088 --> 00:18:43,921 Mm! 520 00:18:44,022 --> 00:18:45,656 This is so good. 521 00:18:45,757 --> 00:18:46,858 And spicy. 522 00:18:46,959 --> 00:18:49,060 It's my favorite eat, right here. 523 00:18:50,496 --> 00:18:53,030 SIMON MAJUMDAR: Chef Marcus, you really took me on a journey. 524 00:18:53,132 --> 00:18:54,232 I'm so happy. 525 00:18:54,333 --> 00:18:56,434 I really, really loved the idea of the horseradish 526 00:18:56,535 --> 00:18:57,568 on top of the fish. 527 00:18:57,669 --> 00:18:59,103 As you said, it takes on that little sweetness. 528 00:18:59,204 --> 00:19:00,738 It worked really, really well. 529 00:19:00,839 --> 00:19:03,474 And I think the idea of the prawn at the side 530 00:19:03,575 --> 00:19:05,476 with that apple works well, particularly 531 00:19:05,577 --> 00:19:06,811 when you bite on the head and you 532 00:19:06,912 --> 00:19:09,280 can suck out that prawn flavor. 533 00:19:09,381 --> 00:19:11,282 JUSTIN WARNER: Chef Samuelsson, come on, dude. 534 00:19:11,383 --> 00:19:12,717 Uni Curry... what? 535 00:19:12,818 --> 00:19:15,419 Bro, you're, like... Just sign me up. 536 00:19:15,521 --> 00:19:18,222 I would, like, walk a mile to get just a drop. 537 00:19:18,323 --> 00:19:21,526 You are really a bold person, you know? 538 00:19:21,627 --> 00:19:23,060 And this is a bold dish. 539 00:19:23,162 --> 00:19:24,295 Yes. 540 00:19:24,396 --> 00:19:26,197 NANCY SILVERTON: For me, sometimes the amount of food 541 00:19:26,298 --> 00:19:28,499 on the plate is just too much. 542 00:19:28,600 --> 00:19:31,869 I think that I love a little bit more restraint. 543 00:19:31,970 --> 00:19:33,671 GUY FIERI: Thank you very much, chefs. 544 00:19:33,772 --> 00:19:36,140 It's time for the judges to now score your dishes, 545 00:19:36,241 --> 00:19:39,477 so please leave the feed now so the judges can decide. 546 00:19:39,578 --> 00:19:42,380 Judges, remember we have 15 points available in game play, 547 00:19:42,481 --> 00:19:44,482 15 points available in creativity, 548 00:19:44,583 --> 00:19:47,885 10 points available in plating, 10 points available in taste, 549 00:19:47,986 --> 00:19:50,254 for a total of 50 points available. 550 00:19:50,355 --> 00:19:52,557 Now, you will finish your scores, text them over 551 00:19:52,658 --> 00:19:54,258 to Hunter, he will average them out, 552 00:19:54,359 --> 00:19:55,493 we'll get them onto the board. 553 00:19:55,561 --> 00:19:56,827 Now, the chef with the highest score 554 00:19:56,929 --> 00:19:59,130 will see the Envelope of Opportunity, 555 00:19:59,231 --> 00:20:00,865 and the chef with the lowest score... 556 00:20:00,966 --> 00:20:02,567 Well, will be banished and punished 557 00:20:02,668 --> 00:20:04,068 with the Package of Pain. 558 00:20:12,010 --> 00:20:13,277 All right, chefs, welcome back. 559 00:20:13,378 --> 00:20:17,281 You all showed us that your reputations are well-deserved. 560 00:20:17,382 --> 00:20:19,183 Pretty strong scores, I will say this. 561 00:20:19,284 --> 00:20:22,086 Right out of the gate, a 43, a 42, and a 43. 562 00:20:22,187 --> 00:20:23,287 Big numbers. 563 00:20:23,388 --> 00:20:27,491 So two tying at the top, and one in the bottom. 564 00:20:27,593 --> 00:20:31,229 So... Chef Traci goes with a... 565 00:20:31,330 --> 00:20:34,098 You didn't get the 42, but you are right there in the 43. 566 00:20:34,199 --> 00:20:34,932 Congratulations. 567 00:20:35,033 --> 00:20:36,100 ROCCO DISPIRITO: Wow! Traci! 568 00:20:36,201 --> 00:20:37,201 Well done. HUNTER: Nice. 569 00:20:37,302 --> 00:20:38,402 Whoo! 570 00:20:38,503 --> 00:20:41,072 GUY FIERI: And we're going to go with Chef Marcus, 571 00:20:41,206 --> 00:20:42,673 right in the middle at 42... 572 00:20:42,774 --> 00:20:43,641 42. 573 00:20:43,742 --> 00:20:46,010 That means that Chef Rocco is tying 574 00:20:46,111 --> 00:20:47,645 with Traci in first place. 575 00:20:47,746 --> 00:20:48,779 Whoa, thank you so much. 576 00:20:48,880 --> 00:20:50,848 GUY FIERI: Marcus is one point behind the leader. 577 00:20:50,949 --> 00:20:51,782 I know. 578 00:20:51,883 --> 00:20:53,117 GUY FIERI: Let's go ahead and open 579 00:20:53,218 --> 00:20:57,221 up that Envelope of Opportunity, Chef Rocco and Chef Traci. 580 00:20:59,791 --> 00:21:01,359 Amazing. 581 00:21:01,460 --> 00:21:02,960 Thank you so much, Guy! 582 00:21:03,061 --> 00:21:05,496 GUY FIERI: $1,000 goes to you, and we also 583 00:21:05,597 --> 00:21:09,267 make $1,000 donation to a restaurant of your choice, 584 00:21:09,368 --> 00:21:10,468 to a restaurant that's in need. 585 00:21:10,569 --> 00:21:11,269 Plus... 586 00:21:11,370 --> 00:21:12,536 Very cool. 587 00:21:12,638 --> 00:21:15,873 GUY FIERI:... you will have a ToC advantage in Round 2 588 00:21:15,974 --> 00:21:17,141 that'll give you a lot of TLC. 589 00:21:17,242 --> 00:21:18,309 All right? HUNTER: There you go. 590 00:21:18,410 --> 00:21:19,143 Awesome. GUY FIERI: Congratulations. 591 00:21:19,244 --> 00:21:20,278 Whoo! GUY FIERI: Now... 592 00:21:20,379 --> 00:21:21,545 ROCCO DISPIRITO: Thank you so much. 593 00:21:21,647 --> 00:21:24,282 GUY FIERI:... for my dear friend, Chef Marcus Samuelsson... 594 00:21:24,383 --> 00:21:25,316 Yes! 595 00:21:25,417 --> 00:21:26,317 GUY FIERI: Let's go ahead and open up 596 00:21:26,418 --> 00:21:27,785 that Package of Pain, Hunter. 597 00:21:27,886 --> 00:21:30,121 I... I'm saying Package of Pain to Marcus Samuelsson 598 00:21:30,222 --> 00:21:31,722 and I'm losing my mind. 599 00:21:31,823 --> 00:21:34,292 Since you are currently the bottom seed, 600 00:21:34,393 --> 00:21:36,961 you can't start cooking until you count the seeds 601 00:21:37,062 --> 00:21:38,763 at the bottom of this jar. 602 00:21:38,864 --> 00:21:39,897 ROCCO DISPIRITO: Oh, my goodness. 603 00:21:39,998 --> 00:21:41,032 That's not fair! TRACI DES JARDINS: [laughs] 604 00:21:41,133 --> 00:21:42,867 GUY FIERI: All right, so we know what chef Marcus 605 00:21:42,968 --> 00:21:43,801 has to accomplish before... 606 00:21:43,902 --> 00:21:44,902 ROCCO DISPIRITO: Oh, my goodness. 607 00:21:45,003 --> 00:21:46,470 ...He can start cooking. 608 00:21:46,571 --> 00:21:49,240 Question is, Hunter, when is Round 2 going to start? 609 00:21:49,341 --> 00:21:50,041 Right now. 610 00:21:52,844 --> 00:21:57,315 Chefs, welcome, second and deciding round of our ToC 611 00:21:57,416 --> 00:21:59,617 VIP Triple G special. 612 00:21:59,718 --> 00:22:00,951 All right! 613 00:22:01,053 --> 00:22:04,922 GUY FIERI: So, since we do a blind tasting on ToC, Hunter 614 00:22:05,023 --> 00:22:07,325 and I thought, for your final challenge, 615 00:22:07,426 --> 00:22:08,926 we could do a blind cooking. 616 00:22:10,562 --> 00:22:11,462 OK? 617 00:22:11,563 --> 00:22:12,229 You sent them the blindfolds, right? 618 00:22:12,331 --> 00:22:12,763 HUNTER: I did, yes. 619 00:22:12,864 --> 00:22:13,698 All right. 620 00:22:13,799 --> 00:22:14,932 So you'll put your blindfold on... 621 00:22:15,033 --> 00:22:16,233 Show... yeah, show how it's done, dad. 622 00:22:16,335 --> 00:22:18,169 And then you'll get over here to the stove... 623 00:22:21,239 --> 00:22:23,974 Turn it on, and then make things. 624 00:22:24,076 --> 00:22:25,009 Make food. 625 00:22:25,110 --> 00:22:26,377 That sounds safe. 626 00:22:26,478 --> 00:22:28,446 HUNTER: Due to the legality reasons, we couldn't do that. 627 00:22:28,547 --> 00:22:30,181 So I did a new game instead. 628 00:22:30,282 --> 00:22:31,982 It's always a legality reasons. 629 00:22:32,084 --> 00:22:33,818 [laughter] 630 00:22:33,919 --> 00:22:35,419 GUY FIERI: All right, chefs, if you go 631 00:22:35,520 --> 00:22:37,421 ahead and open up your boxes... 632 00:22:37,522 --> 00:22:38,522 Here we go. 633 00:22:38,623 --> 00:22:41,392 GUY FIERI:... you should find a smorgasbord... 634 00:22:41,493 --> 00:22:42,593 That's a big word. 635 00:22:42,694 --> 00:22:43,728 GUY FIERI: Whoa, whoa, whoa, whoa, whoa, hold on! 636 00:22:43,829 --> 00:22:44,562 Hold on. 637 00:22:44,663 --> 00:22:45,930 Are there live things in here? 638 00:22:46,031 --> 00:22:46,997 Hold on. 639 00:22:47,099 --> 00:22:48,733 Let's go ahead and open this up, gently! 640 00:22:51,370 --> 00:22:52,436 Ooh! 641 00:22:52,537 --> 00:22:54,038 ROCCO DISPIRITO: Oh! 642 00:22:54,139 --> 00:22:56,107 GUY FIERI: Here's what we have, chefs. 643 00:22:56,208 --> 00:23:00,611 One of you is going to spin for protein, one for style of dish, 644 00:23:00,712 --> 00:23:01,812 one for produce. 645 00:23:01,913 --> 00:23:03,247 And I'll spin for the equipment. 646 00:23:03,348 --> 00:23:06,083 And then that will be the dish you're going to make. 647 00:23:06,184 --> 00:23:07,017 Cool. 648 00:23:07,119 --> 00:23:08,052 GUY FIERI: Let's start things off. 649 00:23:08,153 --> 00:23:10,287 Rocco, spin for protein. 650 00:23:10,389 --> 00:23:11,088 All right. 651 00:23:11,189 --> 00:23:12,256 Here we go! 652 00:23:12,357 --> 00:23:13,391 3, 2, 1. 653 00:23:16,228 --> 00:23:18,562 Pork tenderloin, smack dab in the middle. 654 00:23:18,663 --> 00:23:19,797 TRACI DES JARDINS: Hoo! 655 00:23:19,898 --> 00:23:21,866 GUY FIERI: Pork Tenderloin, Chef Traci? 656 00:23:21,967 --> 00:23:23,501 It's all about the produce and you. 657 00:23:23,602 --> 00:23:24,301 TRACI DES JARDINS: OK. 658 00:23:26,104 --> 00:23:27,204 Romanesco! 659 00:23:27,305 --> 00:23:28,739 Nice! 660 00:23:28,840 --> 00:23:30,841 Thank you, Traci, my favorite. 661 00:23:30,942 --> 00:23:32,243 TRACI DES JARDINS: [laughs] 662 00:23:32,344 --> 00:23:33,277 GUY FIERI: Chef Marcus... 663 00:23:33,378 --> 00:23:34,478 Yes! 664 00:23:34,579 --> 00:23:35,713 GUY FIERI: It's all about you and the style now. 665 00:23:40,051 --> 00:23:42,052 Whoo, fried! 666 00:23:42,154 --> 00:23:42,887 HUNTER: Fried! 667 00:23:42,988 --> 00:23:44,188 GUY FIERI: Fried is the style. 668 00:23:44,289 --> 00:23:45,222 Fried, OK. 669 00:23:45,323 --> 00:23:46,490 GUY FIERI: Let's go to the equipment. 670 00:23:49,761 --> 00:23:50,861 Mandoline! ROCCO DISPIRITO: Lucky. 671 00:23:50,962 --> 00:23:52,062 GUY FIERI: Wow! ROCCO DISPIRITO: Lucky! 672 00:23:52,164 --> 00:23:53,164 OK, I'll take it. 673 00:23:53,265 --> 00:23:53,964 Whoo! 674 00:23:54,065 --> 00:23:54,932 Yes. 675 00:23:55,033 --> 00:23:57,301 GUY FIERI: So, I said both chef Traci 676 00:23:57,402 --> 00:24:00,805 and Rocco, because you tied, get a key advantage. 677 00:24:00,906 --> 00:24:02,473 I'm going to give either one of you 678 00:24:02,574 --> 00:24:07,311 the opportunity to re-spin your protein or your produce. 679 00:24:07,412 --> 00:24:09,180 Traci, are you happy with the produce? 680 00:24:09,281 --> 00:24:11,482 I'm happy with the produce, I'm sticking with it. 681 00:24:11,583 --> 00:24:12,883 Rocco? 682 00:24:12,984 --> 00:24:14,285 ROCCO DISPIRITO: I couldn't be happier with pork tenderloin, 683 00:24:14,386 --> 00:24:15,119 I'm sticking with it. 684 00:24:15,220 --> 00:24:16,420 GUY FIERI: All right. 685 00:24:16,521 --> 00:24:19,890 Got to use pork tenderloin, got to use the romanesco, 686 00:24:19,991 --> 00:24:23,394 got to fry it, and you got to have a mandoline in the use. 687 00:24:23,495 --> 00:24:24,762 30 minutes! 688 00:24:24,863 --> 00:24:27,498 You can use any ingredients from the box or from your pantry. 689 00:24:27,599 --> 00:24:29,867 Chef Marcus, since you earned the Package of Pain, 690 00:24:29,968 --> 00:24:32,002 remember you can't start cooking till you count 691 00:24:32,103 --> 00:24:33,838 the seeds in the jar and give me the number 692 00:24:33,939 --> 00:24:34,872 of how many there are. 693 00:24:34,973 --> 00:24:35,773 Absolutely! 694 00:24:35,874 --> 00:24:37,441 It all happens in 3, 2, 1, go. 695 00:24:37,542 --> 00:24:38,709 Just remember that. 696 00:24:38,810 --> 00:24:40,177 [laughs] 697 00:24:47,552 --> 00:24:49,153 Marcus, you've got to count them, buddy. 698 00:24:49,254 --> 00:24:50,321 I'm counting! 699 00:24:50,422 --> 00:24:53,123 2, 3, 4, 5... 700 00:24:53,225 --> 00:24:55,259 6, 7, 8, 9, 10. 701 00:24:55,360 --> 00:24:57,862 Guy says go, but I got some homework to do. 702 00:24:57,963 --> 00:24:58,963 21, 22... 703 00:24:59,064 --> 00:25:03,367 I'm stuck with counting pepitas from a jar. 704 00:25:03,435 --> 00:25:04,969 And I'm already down! 705 00:25:05,070 --> 00:25:06,537 He's wasting so much time. 706 00:25:06,638 --> 00:25:09,173 ...3, 75, 78! 707 00:25:09,274 --> 00:25:11,575 JUSTIN WARNER: You don't expect this kind of humiliation 708 00:25:11,676 --> 00:25:13,677 in Tournament of Champions, but that's 709 00:25:13,778 --> 00:25:14,745 why this is Grocery Games. 710 00:25:14,846 --> 00:25:15,579 [laughs] 711 00:25:15,680 --> 00:25:16,714 100! 712 00:25:16,815 --> 00:25:18,082 GUY FIERI: All right, congratulations, chef, 713 00:25:18,183 --> 00:25:19,283 100 seeds! 714 00:25:19,384 --> 00:25:21,318 You're not the bottom seed anymore, get cooking! 715 00:25:21,419 --> 00:25:22,152 Thank you! 716 00:25:22,254 --> 00:25:24,622 I appreciate the opportunity! 717 00:25:24,723 --> 00:25:26,624 Finally done with the pumpkin seed, 718 00:25:26,725 --> 00:25:28,826 and I'm start thinking about a dish. 719 00:25:28,927 --> 00:25:32,263 Pork, romanesco, and fried, right? 720 00:25:32,364 --> 00:25:34,565 So when I see that pork, it takes me 721 00:25:34,666 --> 00:25:37,968 to Jamaica, one of my favorite islands in the world. 722 00:25:38,069 --> 00:25:39,937 I'm smoking the pork first. 723 00:25:40,038 --> 00:25:43,140 So I brought some beautiful Ethiopian coffee with me. 724 00:25:46,945 --> 00:25:48,612 SIMON MAJUMDAR: So what he's doing is very sensible, 725 00:25:48,713 --> 00:25:50,915 he's trying to add some character to a very 726 00:25:51,016 --> 00:25:52,616 characterless piece of meat. 727 00:25:52,717 --> 00:25:54,752 MARCUS SAMUELSSON: So while the pork is smoking, 728 00:25:54,853 --> 00:25:56,787 I'm setting up my romanesco. 729 00:25:56,888 --> 00:25:59,223 I'm going to treat it like a cauliflower steak. 730 00:25:59,324 --> 00:26:05,429 I put soy, maple syrup, smear that on top. 731 00:26:05,530 --> 00:26:08,632 It's going to caramelize, it's going to get really sweet. 732 00:26:10,569 --> 00:26:12,903 And I know I'm off to a good start. 733 00:26:13,004 --> 00:26:13,704 I'm back! 734 00:26:16,374 --> 00:26:17,408 Pork Tenderloin. 735 00:26:17,509 --> 00:26:20,644 [laughs] It doesn't have a ton of fat, so frying 736 00:26:20,745 --> 00:26:23,280 it will actually help it taste good. 737 00:26:23,381 --> 00:26:25,983 I decided to do a milanese-style pork, 738 00:26:26,084 --> 00:26:28,919 and I'll fry it in the deep fryer. 739 00:26:29,020 --> 00:26:31,322 Romanesco is one of my favorite vegetables on the planet. 740 00:26:31,423 --> 00:26:33,624 It needs to be boiled a little bit first, 741 00:26:33,725 --> 00:26:36,360 and I'm going to slice it on the mandoline. 742 00:26:36,461 --> 00:26:39,396 And now I'm going to make my milanese. 743 00:26:40,832 --> 00:26:46,604 I'm going to use Guy's special knuckle sandwich pounder. 744 00:26:46,705 --> 00:26:48,305 That's when you know it's a good idea to cook 745 00:26:48,406 --> 00:26:49,573 in Guy Fieri's kitchen... 746 00:26:49,674 --> 00:26:52,109 You find the knuckle sandwich meat tenderizer. 747 00:26:52,210 --> 00:26:54,378 Works really pretty well! 748 00:26:54,479 --> 00:26:55,179 Beautiful. 749 00:26:56,514 --> 00:26:58,515 So my pork is nice and then. 750 00:26:58,617 --> 00:27:00,317 I start my breading procedure. 751 00:27:00,418 --> 00:27:02,853 Flour is used to get the eggs to stick. 752 00:27:02,954 --> 00:27:04,455 GUY FIERI: Chef Rocco, what's going on there... 753 00:27:04,556 --> 00:27:05,456 ROCCO DISPIRITO: Yes. - ... In the old Fieri house? 754 00:27:05,557 --> 00:27:06,423 ROCCO DISPIRITO: I have, uh... 755 00:27:06,524 --> 00:27:07,791 What do you got working? 756 00:27:07,892 --> 00:27:11,395 Uh, so, the gods of the home have told me to make a pork 757 00:27:11,496 --> 00:27:15,899 milanese, deep fry it... although normally it would be pan fried. 758 00:27:16,001 --> 00:27:17,534 But respecting the randomizer, I'm 759 00:27:17,636 --> 00:27:19,436 going to deep fry it carefully. 760 00:27:19,537 --> 00:27:23,040 And I'm going to toss this beautiful romanesco. 761 00:27:23,141 --> 00:27:26,010 Look at that, look at how beautiful that is! 762 00:27:26,111 --> 00:27:27,277 One of the prettiest vegetables, one 763 00:27:27,379 --> 00:27:28,612 of the most delicious vegetables, 764 00:27:28,713 --> 00:27:30,014 one of my favorite vegetables. 765 00:27:30,115 --> 00:27:31,382 A lot of folks don't know this, 766 00:27:31,483 --> 00:27:32,716 if you're just tuning in... 767 00:27:32,817 --> 00:27:34,618 Rocco's middle name is Romanesco. 768 00:27:34,719 --> 00:27:36,654 It's Rocco Romanesco Dispirito. 769 00:27:36,755 --> 00:27:39,857 And his parents were definitely into their vegetables. 770 00:27:39,958 --> 00:27:42,693 [laughs] 771 00:27:42,794 --> 00:27:43,494 All right. 772 00:27:44,863 --> 00:27:46,296 I want to make, like, a Pho. 773 00:27:46,398 --> 00:27:49,433 I've got rice noodles, I've got beautiful chicken broth, 774 00:27:49,534 --> 00:27:52,503 I've got mint, cilantro, all those Southeast Asian flavors, 775 00:27:52,604 --> 00:27:55,572 and I'm going to build a great flavor bomb. 776 00:27:55,674 --> 00:27:58,075 First thing I need to do is season that pork tenderloin. 777 00:27:58,176 --> 00:28:01,078 I get a nice pinch of kosher salt, 778 00:28:01,179 --> 00:28:03,681 some brown sugar, some fish sauce, rub that, 779 00:28:03,782 --> 00:28:05,349 let it sit for just a second. 780 00:28:05,450 --> 00:28:07,718 And then I want to get that cooking. 781 00:28:07,819 --> 00:28:10,320 One of the most important things about pho is a great broth. 782 00:28:10,422 --> 00:28:12,022 I've got delicious chicken stock, 783 00:28:12,123 --> 00:28:14,958 and I've got this beautiful sachet of Vietnamese four 784 00:28:15,060 --> 00:28:16,527 spice, and I could put that in there 785 00:28:16,628 --> 00:28:18,162 and it's going to pick up all those flavors. 786 00:28:18,263 --> 00:28:19,496 Then I want to balance it... 787 00:28:19,597 --> 00:28:23,400 I've got fish sauce, lime juice, and spicy Serrano chili. 788 00:28:26,171 --> 00:28:27,037 Good! 789 00:28:27,138 --> 00:28:28,972 HUNTER: Our ToC judges are battling 790 00:28:29,074 --> 00:28:32,109 it out to see who will be the champion of Triple G Delivery. 791 00:28:32,243 --> 00:28:32,910 Stay tuned. 792 00:28:40,151 --> 00:28:41,418 Welcome back, folks. 793 00:28:41,519 --> 00:28:44,321 ToC judges Chef Rocco Dispirito, the one and only chef Marcus 794 00:28:44,422 --> 00:28:47,091 Samuelsson, and of course, chef Traci Des Jardin, 795 00:28:47,192 --> 00:28:49,026 are in the middle... and I mean in the middle... 796 00:28:49,127 --> 00:28:51,595 Of an intense battle for a shot at big bucks 797 00:28:51,696 --> 00:28:52,896 and major bragging rights. 798 00:28:52,997 --> 00:28:53,797 All right, judges. 799 00:28:53,898 --> 00:28:55,065 How do you think they're doing? 800 00:28:55,166 --> 00:28:58,135 You know, we're seeing three very distinct preparations 801 00:28:58,236 --> 00:28:59,169 of the pork tenderloin. 802 00:28:59,270 --> 00:29:00,771 You have the pounded and fried version 803 00:29:00,872 --> 00:29:02,072 that you're seeing with Rocco. 804 00:29:02,140 --> 00:29:05,142 Chef Traci has amped up the tenderloin 805 00:29:05,243 --> 00:29:07,044 with two umami-laden ingredients, 806 00:29:07,145 --> 00:29:08,679 brown sugar and fish sauce. 807 00:29:08,780 --> 00:29:11,749 And then you have one that has been kind of smoked inside 808 00:29:11,850 --> 00:29:13,484 of chef Marcus' tenderloin. 809 00:29:13,585 --> 00:29:16,153 So I smoked the pork. 810 00:29:16,254 --> 00:29:18,555 So when I'm going to fry the pork chop, 811 00:29:18,656 --> 00:29:22,693 I got panko, rice flour, and a little bit of spice. 812 00:29:22,794 --> 00:29:24,895 I feel like it's better to pan fry it. 813 00:29:24,996 --> 00:29:26,697 I can control that a little bit better. 814 00:29:28,266 --> 00:29:31,835 GUY FIERI: Marcus, I don't know that I've seen pork tenderloin 815 00:29:31,936 --> 00:29:33,670 look more delicious than that. 816 00:29:33,772 --> 00:29:34,938 MARCUS SAMUELSSON: Yeah, man! 817 00:29:35,039 --> 00:29:36,173 GUY FIERI: Take us through this menu. 818 00:29:36,274 --> 00:29:38,108 Yeah, so I got these beautiful, 819 00:29:38,209 --> 00:29:41,578 beautiful pan fried tenderloin that I'm 820 00:29:41,679 --> 00:29:44,081 now going to run in the oven. 821 00:29:44,182 --> 00:29:47,217 And I got some romanesco that I'm glazing in the oven 822 00:29:47,318 --> 00:29:48,252 as well. 823 00:29:48,353 --> 00:29:49,620 I'm just going to make a little slaw. 824 00:29:49,721 --> 00:29:52,189 Anyone knows about jerk chicken or jerk pork... 825 00:29:52,290 --> 00:29:55,025 It's all about that slaw, that refreshing ingredient that 826 00:29:55,126 --> 00:29:57,294 brings the whole dish together. 827 00:29:57,395 --> 00:30:00,864 Right, so fermented heat from the gochujang, 828 00:30:00,965 --> 00:30:03,400 just toss, toss some fish sauce. 829 00:30:03,501 --> 00:30:05,969 And of course, citrus from yuzu. 830 00:30:06,070 --> 00:30:08,639 I need to use the mandoline, right? 831 00:30:08,740 --> 00:30:10,674 So I got those turnips. 832 00:30:10,775 --> 00:30:13,043 I started at the bottom going into this round, 833 00:30:13,144 --> 00:30:17,881 but I know that I can cook myself out of any situation. 834 00:30:17,982 --> 00:30:20,551 Beautiful, beautiful, more citrus. 835 00:30:20,652 --> 00:30:23,687 We often treat deep frying as like the... 836 00:30:23,788 --> 00:30:26,857 The easy part of cooking, but it's actually not easy at all. 837 00:30:26,958 --> 00:30:30,294 It requires lots of skill and caution and restraint. 838 00:30:30,395 --> 00:30:32,563 So I put my pork cutlet into the oil. 839 00:30:32,664 --> 00:30:35,599 It's frying quickly, I make sure to flip it over so that it 840 00:30:35,700 --> 00:30:37,301 gets very even browning. 841 00:30:37,402 --> 00:30:40,204 Getting it to look like that, not so easy. 842 00:30:40,305 --> 00:30:42,873 NANCY SILVERTON: Do you think that a high score 843 00:30:42,974 --> 00:30:46,810 that Rocco got in round 1 is making 844 00:30:46,911 --> 00:30:48,946 him a little cocky in round 2? 845 00:30:49,047 --> 00:30:51,982 ROCCO DISPIRITO: [laughs] I was born cocky, Nancy, 846 00:30:52,083 --> 00:30:53,050 you know that. 847 00:30:53,151 --> 00:30:54,251 [laughs] 848 00:30:54,352 --> 00:30:55,619 ROCCO DISPIRITO: Garlic is going into the pan now. 849 00:30:57,622 --> 00:31:00,224 I'm using black bean paste and ponzu. 850 00:31:03,628 --> 00:31:05,829 Looking great, I just added some very 851 00:31:05,930 --> 00:31:07,898 thinly sliced Mandarin oranges. 852 00:31:07,999 --> 00:31:10,934 That's going to be how I dress my shaved romanesco. 853 00:31:11,035 --> 00:31:15,205 So most of the time, milanese gets a salad of fresh tomatoes 854 00:31:15,306 --> 00:31:17,474 and lettuce and fennel and other things. 855 00:31:17,575 --> 00:31:19,243 Today, I'm going to use romanesco 856 00:31:19,344 --> 00:31:20,377 as the base of that salad. 857 00:31:24,849 --> 00:31:26,250 TRACI DES JARDINS: This is going to scare me. 858 00:31:26,351 --> 00:31:28,285 I don't know how to use this. 859 00:31:28,386 --> 00:31:30,754 I have to use a mandoline, and I think an Asian slaw 860 00:31:30,855 --> 00:31:32,089 would be really nice. 861 00:31:32,190 --> 00:31:33,657 It's going to go together with all these other flavors. 862 00:31:33,725 --> 00:31:36,560 I've got beautiful two colored baby carrots in the fridge, 863 00:31:36,661 --> 00:31:40,297 I've got some cucumber, mint, cilantro, 864 00:31:40,398 --> 00:31:42,232 lime juice, fish sauce... 865 00:31:42,333 --> 00:31:43,767 And I'm going to have this bright salad 866 00:31:43,868 --> 00:31:44,701 that I can put on top. 867 00:31:46,871 --> 00:31:49,006 Traci, what... What's on the menu? 868 00:31:49,107 --> 00:31:50,507 The pork tenderloin, I marinated 869 00:31:50,608 --> 00:31:52,743 in some brown sugar and fish sauce, 870 00:31:52,844 --> 00:31:54,378 and I'm roasting that in the oven. 871 00:31:54,479 --> 00:31:57,414 I going to put that on a pho noodle broth. 872 00:31:57,515 --> 00:32:00,651 Well, chef, I don't need to tell you how to cook, chef, 873 00:32:00,752 --> 00:32:03,387 but I'm going to tell you right now, the judges are watching. 874 00:32:03,488 --> 00:32:06,423 I think you should use a real noodle, not a faux noodle. 875 00:32:06,524 --> 00:32:08,191 They're not going to go for it, I just... 876 00:32:08,293 --> 00:32:09,359 [laughs] 877 00:32:09,460 --> 00:32:10,527 ...Right now, I know they're better than this. 878 00:32:10,595 --> 00:32:11,929 OK, I got you, thank you, chef for that tip. 879 00:32:12,030 --> 00:32:12,796 [laughs] 880 00:32:12,897 --> 00:32:14,164 What am I going to fry? 881 00:32:14,265 --> 00:32:16,300 Potato starch, panko... 882 00:32:17,769 --> 00:32:20,337 On Tournament of Champions, we really expect the chefs to use 883 00:32:20,438 --> 00:32:23,273 that randomizer well, and it's got to be accented in what they 884 00:32:23,374 --> 00:32:25,309 do, so the frying is a big component in this, 885 00:32:25,410 --> 00:32:27,711 and it's got to really come forward on the plate. 886 00:32:27,812 --> 00:32:31,448 Immediately, my mind goes to a tempura-style batter 887 00:32:31,549 --> 00:32:33,216 for that broccoli romanesque. 888 00:32:33,318 --> 00:32:36,453 You want them to be tender and a little nice golden-brown. 889 00:32:37,789 --> 00:32:38,522 [interposing voices] 890 00:32:38,623 --> 00:32:39,923 GUY FIERI: Five minute, chefs. 891 00:32:40,024 --> 00:32:41,124 You got five to go. 892 00:32:41,225 --> 00:32:43,627 It's going to be fancy-schmancy. 893 00:32:43,728 --> 00:32:46,663 Jamaican ackee is one of my favorite ingredient. 894 00:32:46,764 --> 00:32:50,167 So I'm taking the ackee, I'm putting it in the blender, 895 00:32:50,268 --> 00:32:53,203 and just making that beautiful yellow puree. 896 00:32:53,304 --> 00:32:56,406 I'm just dropping that puree on the plate. 897 00:32:56,507 --> 00:32:58,041 Now I got a foundation. 898 00:32:59,877 --> 00:33:04,247 So I'm just giving beautiful pieces of crunchy romanesco 899 00:33:04,349 --> 00:33:05,048 on the plate. 900 00:33:05,149 --> 00:33:05,949 Now I got my slaw... 901 00:33:07,518 --> 00:33:08,552 Boo-ya-ka! 902 00:33:08,653 --> 00:33:09,987 Boo-ya-ka! 903 00:33:10,088 --> 00:33:13,623 ...And the pork is beautiful, medium rare. 904 00:33:13,725 --> 00:33:15,659 Cannot be done any better. 905 00:33:15,760 --> 00:33:17,127 And I'm like, what? 906 00:33:17,228 --> 00:33:18,128 This is a good dish! 907 00:33:20,999 --> 00:33:22,833 ROCCO DISPIRITO: I decided not to go crazy with the plating 908 00:33:22,934 --> 00:33:23,633 here. 909 00:33:23,735 --> 00:33:24,701 Keep it simple. 910 00:33:24,802 --> 00:33:27,504 I put the fried pork cutlet on the dish, 911 00:33:27,605 --> 00:33:31,475 and I tossed my romanesco in my sauce, 912 00:33:31,576 --> 00:33:33,543 and I put a little bit of that on the side, 913 00:33:33,644 --> 00:33:37,948 as well as a large sheet of perfectly cut romanesco 914 00:33:38,049 --> 00:33:40,017 that shows you all of its beauty. 915 00:33:40,118 --> 00:33:42,719 It was a pork milanese inspired dish, 916 00:33:42,820 --> 00:33:44,621 but definitely its own thing. 917 00:33:44,756 --> 00:33:46,056 I'm feeling pretty good about this. 918 00:33:46,157 --> 00:33:47,791 Here we go. 919 00:33:47,892 --> 00:33:50,394 First, I put down my noodles in bottom of the bowl. 920 00:33:52,063 --> 00:33:53,864 Next I lay down my perfectly cooked pork. 921 00:33:55,900 --> 00:33:58,335 I add the broth, which I've seasoned perfectly. 922 00:33:58,436 --> 00:33:59,269 It's spicy. 923 00:33:59,370 --> 00:34:01,204 This beautiful salad. 924 00:34:01,305 --> 00:34:03,440 I top the whole thing with the beautiful slaw. 925 00:34:04,942 --> 00:34:08,011 Then, I place my beautiful little florets of tempura 926 00:34:08,112 --> 00:34:09,346 broccoli romanesque on top. 927 00:34:10,982 --> 00:34:15,886 GUY FIERI: 5, 4, 3, 2, 1... 928 00:34:15,987 --> 00:34:17,254 Chefs, that's it, stop working. 929 00:34:17,355 --> 00:34:18,088 What! 930 00:34:18,189 --> 00:34:19,389 GUY FIERI: Well done, everybody. 931 00:34:19,490 --> 00:34:20,590 Nice! 932 00:34:20,691 --> 00:34:22,159 GUY FIERI: All right, time to see who's spinner 933 00:34:22,260 --> 00:34:23,927 dinner is a winner, winner! 934 00:34:24,028 --> 00:34:24,795 Wow! That sounds... 935 00:34:24,896 --> 00:34:25,595 That's all I got. 936 00:34:25,696 --> 00:34:26,396 That was good. 937 00:34:32,336 --> 00:34:34,938 All right, judges, this is the final game of Triple G 938 00:34:35,039 --> 00:34:37,007 Delivery ToC special. 939 00:34:37,108 --> 00:34:40,310 Up first, chef Traci Des Jardin, tell us about your dish. 940 00:34:40,411 --> 00:34:42,446 Pork tenderloin, broccoli romanesque, 941 00:34:42,547 --> 00:34:44,848 fried and mandoline. 942 00:34:44,949 --> 00:34:48,985 I marinated my pork tenderloin in fish sauce, brown sugar, 943 00:34:49,087 --> 00:34:50,620 roasted that in the pan. 944 00:34:50,721 --> 00:34:53,957 I made a salad on the mandoline of baby carrots, 945 00:34:54,058 --> 00:34:56,726 cucumber, mint and cilantro, and I've 946 00:34:56,828 --> 00:35:00,063 got the fried broccoli on top. 947 00:35:00,164 --> 00:35:01,198 Mm. 948 00:35:01,299 --> 00:35:04,000 The pork is, like, tender and delicious. 949 00:35:04,102 --> 00:35:08,004 I've got this great broth, seasoned with fish sauce, lime. 950 00:35:08,106 --> 00:35:10,273 The broccoli romanesque that is fried, 951 00:35:10,374 --> 00:35:12,609 now soaked in that delicious broth. 952 00:35:12,710 --> 00:35:13,477 Mm. 953 00:35:13,578 --> 00:35:16,179 It's really, really delicious. 954 00:35:16,280 --> 00:35:18,615 NANCY SILVERTON: Traci, you, uh, certainly know how 955 00:35:18,716 --> 00:35:19,983 to make food look beautiful. 956 00:35:20,084 --> 00:35:21,218 I... I got to say. 957 00:35:21,319 --> 00:35:23,019 You really... you really do. 958 00:35:23,121 --> 00:35:26,223 It looks as good as it most likely tastes. 959 00:35:26,324 --> 00:35:27,924 JUSTIN WARNER: I'm really digging your vision here. 960 00:35:28,025 --> 00:35:30,727 I think that it is a bold move to bring a pho to this, 961 00:35:30,828 --> 00:35:32,696 but I think you've really made it elegant, 962 00:35:32,797 --> 00:35:34,464 and you've put your spin on it. 963 00:35:34,565 --> 00:35:36,433 [inaudible] sometimes people think of beef, 964 00:35:36,534 --> 00:35:38,668 I would say, being the typical topping, 965 00:35:38,769 --> 00:35:40,337 but I love that you use the pork, 966 00:35:40,438 --> 00:35:43,273 but you stayed in the vein and treated it the right way. 967 00:35:43,374 --> 00:35:45,542 SIMON MAJUMDAR: I just want to dive in and swim in that broth, 968 00:35:45,643 --> 00:35:47,811 and the way you talked about building up that broth 969 00:35:47,912 --> 00:35:50,247 is exactly what they do in Vietnam. 970 00:35:50,348 --> 00:35:53,717 I do think that the romanesco became a bit of an adjunct 971 00:35:53,818 --> 00:35:54,985 to the dish. 972 00:35:55,086 --> 00:35:57,387 I think it kind of became a side point to the dish. 973 00:35:57,488 --> 00:35:58,221 Thank you. 974 00:35:58,322 --> 00:36:00,190 All right, Traci, great job. 975 00:36:00,291 --> 00:36:01,525 Chef Rocco? 976 00:36:01,626 --> 00:36:05,529 I decided to use the milanese style of cooking, 977 00:36:05,630 --> 00:36:08,465 but go with a complete New York Asian treatment 978 00:36:08,566 --> 00:36:09,866 of the vegetables and the pork. 979 00:36:09,967 --> 00:36:13,503 So I did a classic flour, egg, breadcrumb breading, 980 00:36:13,604 --> 00:36:15,906 and instead of a pan fry, I did a deep fry 981 00:36:16,007 --> 00:36:17,474 as per our instructions. 982 00:36:17,575 --> 00:36:19,910 So this pork... and I just want you to hear this... 983 00:36:20,011 --> 00:36:20,977 [scraping] 984 00:36:21,078 --> 00:36:22,112 ROCCO DISPIRITO:... they are super crispy, 985 00:36:22,213 --> 00:36:23,980 and that's all about proper technique. 986 00:36:24,081 --> 00:36:25,882 They give you this beautiful fresh salad 987 00:36:25,983 --> 00:36:28,718 to go with it, that is highly flavored and seasoned 988 00:36:28,819 --> 00:36:31,021 with a great vinaigrette that is usually quite simple 989 00:36:31,122 --> 00:36:33,356 but has a lot of acidity and richness. 990 00:36:33,457 --> 00:36:34,457 Mm. 991 00:36:34,559 --> 00:36:35,725 SIMON MAJUMDAR: Chef Rocco, you're probably 992 00:36:35,826 --> 00:36:38,428 going to start getting complaints from the next door 993 00:36:38,529 --> 00:36:40,764 neighbors about the sound of that crunch, 994 00:36:40,865 --> 00:36:44,034 because that was some loud crunch going on there. 995 00:36:44,135 --> 00:36:46,736 I love this combination... Again, you've done it again. 996 00:36:46,837 --> 00:36:48,805 European and Asian coming together 997 00:36:48,906 --> 00:36:50,073 in a way that makes sense. 998 00:36:51,509 --> 00:36:54,844 NANCY SILVERTON: I have pork milanese on my menu right now. 999 00:36:54,946 --> 00:36:57,881 I got to say, you have done everything right. 1000 00:36:57,982 --> 00:37:01,885 You didn't conceal the pork with the salad on top, 1001 00:37:01,986 --> 00:37:04,521 you respectfully put it off to the side... 1002 00:37:04,622 --> 00:37:06,256 Thank you for noticing that, Nancy. 1003 00:37:06,357 --> 00:37:07,524 ...As you should. 1004 00:37:07,625 --> 00:37:08,858 JUSTIN WARNER: You know, chef Rocco, you 1005 00:37:08,960 --> 00:37:11,228 were mandolining your garlic. 1006 00:37:11,329 --> 00:37:13,496 You mandolined some of the romanesco. 1007 00:37:13,598 --> 00:37:16,132 You've played ToC, and I gotta say, when the randomizer, 1008 00:37:16,234 --> 00:37:17,901 or when the spinners in your case, 1009 00:37:18,002 --> 00:37:19,903 says that you've got to use the mando... 1010 00:37:20,004 --> 00:37:21,037 This is the way. 1011 00:37:21,138 --> 00:37:22,205 SIMON MAJUMDAR: The one thing I did 1012 00:37:22,306 --> 00:37:24,374 see is that when you cut into the pork, 1013 00:37:24,475 --> 00:37:26,810 I think it had dried out just a little bit. 1014 00:37:26,911 --> 00:37:28,445 But I think in terms of the crunch 1015 00:37:28,546 --> 00:37:29,879 and what you're looking for in a milanase, 1016 00:37:29,981 --> 00:37:31,047 this was just perfect. 1017 00:37:32,783 --> 00:37:35,051 GUY FIERI: And finally, chef Marcus, can 1018 00:37:35,152 --> 00:37:37,053 you gain back that one point? 1019 00:37:37,154 --> 00:37:37,887 Let's hear what you have. 1020 00:37:37,955 --> 00:37:40,757 I saved my best for last! 1021 00:37:40,858 --> 00:37:43,526 Come with me here, now, in this Jamaican trip. 1022 00:37:43,628 --> 00:37:48,531 Green coffee-smoked, crispy fried pork tenderloin. 1023 00:37:48,633 --> 00:37:52,602 I glazed romanesco, shaved with a mandoline the slaw here 1024 00:37:52,703 --> 00:37:54,971 that has cucumber, turnip... 1025 00:37:55,072 --> 00:37:58,074 And then I did this ackee puree here in the bottom, 1026 00:37:58,175 --> 00:37:59,209 just to mellow it out. 1027 00:37:59,310 --> 00:38:02,879 It is crispy, it is elegant, it is smoke... 1028 00:38:02,980 --> 00:38:03,980 It is delicious. 1029 00:38:04,081 --> 00:38:07,050 I saved the best for last! 1030 00:38:07,151 --> 00:38:08,585 Don't call it a comeback... 1031 00:38:08,686 --> 00:38:10,420 I've been here for years! 1032 00:38:10,521 --> 00:38:11,454 Mmm! 1033 00:38:11,555 --> 00:38:13,023 GUY FIERI: Marcus, I don't think you'll 1034 00:38:13,124 --> 00:38:14,557 ever have to make a comeback. 1035 00:38:14,659 --> 00:38:16,793 You are always front and center, my friend. 1036 00:38:16,894 --> 00:38:18,061 SIMON MAJUMDAR: I could imagine sitting 1037 00:38:18,162 --> 00:38:20,330 in the grill at some high end restaurant, 1038 00:38:20,431 --> 00:38:22,899 watching the sun coming down and eating 1039 00:38:23,000 --> 00:38:24,534 this beautiful Jamaican dish. 1040 00:38:24,635 --> 00:38:27,537 I feel that in the way that you cook the pork, it was juicy, 1041 00:38:27,638 --> 00:38:28,538 it was gorgeous. 1042 00:38:28,639 --> 00:38:30,040 I love the use of the ackee. 1043 00:38:30,141 --> 00:38:32,475 It gives this kind of unctuousness 1044 00:38:32,576 --> 00:38:35,845 to the bottom of that sauce that you're going to have with that. 1045 00:38:35,946 --> 00:38:39,516 NANCY SILVERTON: That pork is cooked to perfection. 1046 00:38:39,617 --> 00:38:43,053 I am so glad that you make complex food, 1047 00:38:43,154 --> 00:38:46,890 because it makes that journey that much more exciting. 1048 00:38:46,991 --> 00:38:48,191 JUSTIN WARNER: This is the kind of dish 1049 00:38:48,292 --> 00:38:50,226 that I just get giddy for. 1050 00:38:50,328 --> 00:38:52,562 In the immortal words of Mark Ronson, Bruno Mars, 1051 00:38:52,663 --> 00:38:54,564 and a handful of others, that Uptown Funk 1052 00:38:54,665 --> 00:38:56,166 is going to give it to you, and I think you're 1053 00:38:56,267 --> 00:38:57,834 giving it to us right now. 1054 00:38:57,935 --> 00:39:01,071 My dig here is that only the pork is fried, 1055 00:39:01,172 --> 00:39:04,941 and it is just a slight coating of breading on there. 1056 00:39:05,042 --> 00:39:08,211 I think when I see fried with a capital F on the randomizer, 1057 00:39:08,312 --> 00:39:11,047 I might want to see another fried component on the plate. 1058 00:39:11,148 --> 00:39:12,716 GUY FIERI: All right, judges, there you have it. 1059 00:39:12,817 --> 00:39:14,884 Write down your scores, send them over to Hunter. 1060 00:39:14,985 --> 00:39:16,886 He will total them up, we'll get an average, 1061 00:39:16,987 --> 00:39:20,724 and we'll find out who our Tournament of Champions ToC 1062 00:39:20,825 --> 00:39:21,758 judges winner is. 1063 00:39:21,859 --> 00:39:22,559 See you in a bit. 1064 00:39:25,229 --> 00:39:27,397 Chefs, you all gave us some incredible pork 1065 00:39:27,498 --> 00:39:28,565 tenderloin dishes. 1066 00:39:28,699 --> 00:39:29,833 Let's check out the scores. 1067 00:39:29,934 --> 00:39:32,469 Going into this, leading it right off the bat, Rocco 1068 00:39:32,570 --> 00:39:35,672 and Traci leading with 43, and chef 1069 00:39:35,773 --> 00:39:38,007 Marcus behind by one point. 1070 00:39:38,109 --> 00:39:40,577 Let's go to Rocco's score first. 1071 00:39:40,678 --> 00:39:42,145 43 points in the first round... 1072 00:39:42,246 --> 00:39:46,049 13, 13, 8 and 8 totals 85 points! 1073 00:39:46,150 --> 00:39:49,619 Marcus would have to score a 43 or better. 1074 00:39:49,720 --> 00:39:50,787 Let's take a look... 1075 00:39:50,888 --> 00:39:56,226 14, 15, 8 and 9 out of 46, for a score of 88. 1076 00:39:56,327 --> 00:40:01,197 Traci Des Jardin will have to have a 45 or better. 1077 00:40:01,298 --> 00:40:01,998 Let's take a look... 1078 00:40:02,066 --> 00:40:07,370 13, 12, 9, 9, 43, for a 86. 1079 00:40:07,471 --> 00:40:08,505 Congratulations... MARCUS SAMUELSSON: Yeah! 1080 00:40:08,606 --> 00:40:09,472 GUY FIERI: Marcus Samuelsson! 1081 00:40:09,573 --> 00:40:11,341 It's a [inaudible] comeback! 1082 00:40:11,442 --> 00:40:13,176 Don't call it a come back... 1083 00:40:13,277 --> 00:40:15,111 Just call it winning in the second half, baby! 1084 00:40:15,212 --> 00:40:15,912 Nice. 1085 00:40:16,013 --> 00:40:16,913 GUY FIERI: 88 points. 1086 00:40:17,014 --> 00:40:17,914 Congratulations. 1087 00:40:18,015 --> 00:40:19,015 Awesome job. 1088 00:40:19,116 --> 00:40:20,583 And you know what time it is, Chef Marcus? 1089 00:40:20,684 --> 00:40:21,751 Time to win some money. 1090 00:40:21,886 --> 00:40:22,919 Let's go to the big wheel! 1091 00:40:25,322 --> 00:40:26,423 All right. 1092 00:40:26,524 --> 00:40:28,558 Now, chef, if you're not aware of how this works... 1093 00:40:28,659 --> 00:40:30,960 If it lands on a quiz, there's a five question 1094 00:40:31,061 --> 00:40:32,262 quiz that I'll read to you. 1095 00:40:32,363 --> 00:40:35,398 And every question you get right, you get 4,000 bucks. 1096 00:40:35,466 --> 00:40:38,168 If it lands on hunt, you will be put 1097 00:40:38,269 --> 00:40:41,438 on a scavenger hunt inside of that fantastic kitchen, 1098 00:40:41,539 --> 00:40:42,672 to find five items. 1099 00:40:42,773 --> 00:40:45,141 Every item you find, 4,000 bucks. 1100 00:40:45,242 --> 00:40:48,645 There's one shot of winning $20,000. 1101 00:40:48,746 --> 00:40:51,314 One shot of winning zero bucks... 1102 00:40:51,415 --> 00:40:55,018 Because I like you, you're an awesome guy, great dresser... 1103 00:40:55,119 --> 00:40:57,554 I'm going to offer you, chef, right now... 1104 00:40:57,655 --> 00:41:00,723 An easy, peasy 10,000 bucks cash. 1105 00:41:00,825 --> 00:41:02,392 We'll call it a day. 1106 00:41:02,493 --> 00:41:03,193 No spin. 1107 00:41:04,795 --> 00:41:05,995 No, no, no, we spinning! 1108 00:41:06,096 --> 00:41:07,130 Yeah, not enough. 1109 00:41:07,231 --> 00:41:08,131 Spin, spin, spin! 1110 00:41:08,232 --> 00:41:09,232 MARCUS SAMUELSSON: We're spinning! 1111 00:41:10,134 --> 00:41:11,301 12.5, chef. 1112 00:41:11,402 --> 00:41:14,938 12,500 could do a lot... Lot of purple hats. 1113 00:41:15,039 --> 00:41:16,206 Let's give it one spin. 1114 00:41:16,307 --> 00:41:17,006 Listen. 1115 00:41:17,107 --> 00:41:17,807 Come here. 1116 00:41:20,611 --> 00:41:22,078 I don't normally do this. 1117 00:41:22,179 --> 00:41:22,979 MARCUS SAMUELSSON: [laughs] 1118 00:41:23,080 --> 00:41:23,813 Because it's you... 1119 00:41:25,149 --> 00:41:25,982 Because you're the man. 1120 00:41:28,519 --> 00:41:31,287 15,000. 1121 00:41:31,388 --> 00:41:32,722 Take the 15. 1122 00:41:34,058 --> 00:41:34,891 Take it. 1123 00:41:34,992 --> 00:41:35,859 [interposing voices] 1124 00:41:35,960 --> 00:41:36,926 I'm taking it, I'm taking it, done! 1125 00:41:37,027 --> 00:41:37,894 Yeah! [laughter] 1126 00:41:37,995 --> 00:41:39,195 - I'm done! - Oh, come on. 1127 00:41:39,296 --> 00:41:40,196 You gonna take the 15,000? MARCUS SAMUELSSON: Nancy! 1128 00:41:40,297 --> 00:41:42,265 We're going to Jamaican, Jay and Nancy! 1129 00:41:42,366 --> 00:41:43,366 We're going. 1130 00:41:43,467 --> 00:41:45,168 MARCUS SAMUELSSON: Simon's coming with me. 1131 00:41:45,269 --> 00:41:45,935 Oh! 1132 00:41:46,036 --> 00:41:47,103 [laughter] 1133 00:41:47,204 --> 00:41:48,505 Of course. 1134 00:41:48,606 --> 00:41:51,140 You never know what's going to happen on "Triple G Delivery." 1135 00:41:51,242 --> 00:41:53,042 Thank you guys for tuning in, we'll see you next week. 1136 00:41:53,143 --> 00:41:54,077 Thank you! 1137 00:41:54,178 --> 00:41:55,812 Don't forget, this Sunday, March 7th, 1138 00:41:55,913 --> 00:41:57,947 you got to check out ToC II. 1139 00:41:58,048 --> 00:42:00,116 You're going to love it!