1 00:00:00,834 --> 00:00:01,633 Ladies and gentlemen, unfortunately, 2 00:00:01,668 --> 00:00:03,469 Flavortown Market is closed 3 00:00:03,503 --> 00:00:07,639 for a massive renovation that I can't wait to show you. 4 00:00:07,674 --> 00:00:10,342 Unfortunately, that means I can't fill 5 00:00:10,377 --> 00:00:11,677 the delivery boxes with the ingredients 6 00:00:11,711 --> 00:00:13,445 from our aisles like we usually do. 7 00:00:13,480 --> 00:00:15,681 But I wasn't gonna let that stop us 8 00:00:15,715 --> 00:00:17,649 from making our all-star chefs play 9 00:00:17,684 --> 00:00:22,554 - some of our evil GGG games. - Can I go? Can I go? 10 00:00:22,589 --> 00:00:25,691 So, I sent them each $50 to shop at their own markets 11 00:00:25,725 --> 00:00:28,671 - for their own groceries. - [Jet] I'm way over, huh? 12 00:00:28,695 --> 00:00:31,563 [Hunter] But whatever they can get with $50 13 00:00:31,598 --> 00:00:34,566 is all they can use for, for the entire competition. 14 00:00:34,601 --> 00:00:36,668 [man speaking] 15 00:00:36,703 --> 00:00:39,505 [Jet] I don't have milk. This is not easy. 16 00:00:39,539 --> 00:00:42,241 [Guy] It's All-Star Shop & Cook right now 17 00:00:42,275 --> 00:00:43,475 on GGG Delivery. 18 00:00:43,510 --> 00:00:46,245 Mm, mm, mm, mm. 19 00:00:46,279 --> 00:00:48,647 [horn honks] 20 00:00:48,681 --> 00:00:50,416 So Hunter, are you ready to welcome 21 00:00:50,450 --> 00:00:51,750 our not-so-secret shoppers? 22 00:00:51,785 --> 00:00:53,752 - Absolutely. - Let's meet them now. 23 00:00:53,787 --> 00:00:54,720 First up, we have renowned chef 24 00:00:54,754 --> 00:00:58,123 whose multi-SoCal restaurant empire 25 00:00:58,158 --> 00:00:59,825 goes through tons of groceries every day. 26 00:00:59,859 --> 00:01:02,594 The Princess Warrior or the Warrior Princess, 27 00:01:02,629 --> 00:01:04,563 Chef Antonia Lofaso. 28 00:01:04,597 --> 00:01:06,665 What's up? 29 00:01:06,699 --> 00:01:09,468 I'm a pro at the supermarket. 30 00:01:09,502 --> 00:01:11,336 But I have no idea what Hunter and Guy 31 00:01:11,371 --> 00:01:12,471 have up their sleeves. 32 00:01:12,505 --> 00:01:14,473 Is it breakfast, lunch, is it dinner? 33 00:01:14,507 --> 00:01:15,441 I don't know. 34 00:01:15,475 --> 00:01:17,609 [Antonia speaking] 35 00:01:17,644 --> 00:01:20,712 [Antonia] Chicken thighs at $5.64. 36 00:01:20,747 --> 00:01:23,582 I have to get ingredients that you can cross-utilize. 37 00:01:23,616 --> 00:01:26,452 It's about how far can $50 get me? 38 00:01:26,486 --> 00:01:29,655 [woman] $49.62. 39 00:01:29,689 --> 00:01:31,423 Hi, Chef. Who do we have today? 40 00:01:31,458 --> 00:01:33,625 I'm like half-warrior, half-princess right now, 41 00:01:33,660 --> 00:01:36,228 - so... - That is a dangerous combo. 42 00:01:36,262 --> 00:01:37,563 Welcome, Chef. 43 00:01:37,597 --> 00:01:40,699 Next up, acclaimed chef, culinary world record holder, 44 00:01:40,733 --> 00:01:43,702 and the husband to Ali, the one and only, 45 00:01:43,736 --> 00:01:45,337 - Ali's husband... - [laughs] 46 00:01:45,371 --> 00:01:46,572 [Guy] ...Chef Jet Tila. 47 00:01:46,606 --> 00:01:47,606 What's happening, Guy and Hunter? 48 00:01:47,640 --> 00:01:48,774 [Hunter] What's up, Jet? 49 00:01:48,808 --> 00:01:50,442 How many Alis did I get in there? 50 00:01:50,477 --> 00:01:51,810 I counted four on that one. 51 00:01:51,845 --> 00:01:54,546 I wanna get the Ali meter on the bottom of the screen. 52 00:01:54,581 --> 00:01:55,714 [Jet] That's five. That's five. 53 00:01:55,748 --> 00:01:57,449 [Guy] Yeah. Oh, that is another one. 54 00:01:57,484 --> 00:02:00,252 I said Ali again. So, that made it six. 55 00:02:01,521 --> 00:02:03,489 [Jet] My parents opened the first Thai market 56 00:02:03,523 --> 00:02:05,324 in the history of America. 57 00:02:05,358 --> 00:02:07,860 So, I grew up in a grocery store, 58 00:02:07,894 --> 00:02:09,461 so I'm the one who does the grocery shopping 59 00:02:09,496 --> 00:02:10,762 in the Tila house. 60 00:02:10,797 --> 00:02:12,764 I have no idea what's about to happen today. 61 00:02:12,799 --> 00:02:14,299 Thank you very much. And then... 62 00:02:14,334 --> 00:02:16,135 I need one whole chicken. 63 00:02:16,169 --> 00:02:17,603 When I went shopping, I had to cover the basics 64 00:02:17,637 --> 00:02:20,005 with some proteins, greens, and I need some seasoning. 65 00:02:20,039 --> 00:02:21,473 - Thank you so much, lady. - [woman] Okay. 66 00:02:21,508 --> 00:02:24,476 [Jet speaking] 67 00:02:24,511 --> 00:02:26,478 And Food Network star who still finds inspiration 68 00:02:26,513 --> 00:02:29,748 in Italian markets in his old Bronx neighborhood, 69 00:02:29,782 --> 00:02:33,385 the Hambino himself, Chef Christian Petroni. 70 00:02:33,419 --> 00:02:35,487 Hey, guys. Love you, miss you. 71 00:02:35,522 --> 00:02:37,589 My name is Christian Petroni. 72 00:02:37,624 --> 00:02:40,392 I have a wife that's way out of my league. 73 00:02:40,426 --> 00:02:42,561 Sheri does most of the shopping 74 00:02:42,595 --> 00:02:46,398 because I'm not allowed to go to the supermarket hungry 75 00:02:46,432 --> 00:02:47,566 or with the credit card. 76 00:02:47,600 --> 00:02:49,568 Wow. This is not as easy as I thought. 77 00:02:49,602 --> 00:02:53,071 Trying to figure out how to turn this $50 78 00:02:53,106 --> 00:02:54,306 into $20K. 79 00:02:54,340 --> 00:02:56,275 All right. We're in business. 80 00:02:56,309 --> 00:02:57,376 See ya. 81 00:02:57,410 --> 00:02:59,711 All right, chefs. Welcome to GGG Delivery. 82 00:02:59,746 --> 00:03:02,514 So, we sent you grocery money. 83 00:03:02,549 --> 00:03:03,826 Mmm-hmm. 84 00:03:03,850 --> 00:03:07,719 And it looks like all of you have a lot of baggage. 85 00:03:07,754 --> 00:03:09,454 All right. Not that I don't believe you, 86 00:03:09,489 --> 00:03:10,589 but I want you to go ahead 87 00:03:10,623 --> 00:03:12,591 and hold up the receipts to the camera. 88 00:03:12,625 --> 00:03:14,593 - I wanna take a look at this. - [Hunter] We need some proof. 89 00:03:14,627 --> 00:03:16,428 [Guy] Let me see. 90 00:03:16,462 --> 00:03:17,696 All right. All right. 91 00:03:17,730 --> 00:03:19,364 Hopefully, you shopped carefully 92 00:03:19,399 --> 00:03:21,667 because tonight, the rest of your pantry, 93 00:03:21,701 --> 00:03:24,336 including your fridge and your freezer, 94 00:03:24,370 --> 00:03:25,604 off-limits. 95 00:03:25,638 --> 00:03:27,439 You get to use your standard pantry 96 00:03:27,473 --> 00:03:28,574 that we give you in Flavortown Market 97 00:03:28,608 --> 00:03:29,775 when you compete. 98 00:03:29,809 --> 00:03:33,045 Other than that, it's off-limits, okay? 99 00:03:33,079 --> 00:03:37,950 You have to prepare not one but two complete meals tonight 100 00:03:37,984 --> 00:03:39,685 using only the ingredients that you bought 101 00:03:39,719 --> 00:03:42,120 with your $50 at your grocery store. 102 00:03:42,155 --> 00:03:44,756 [Hunter] Yes. And as always, our judges will score 103 00:03:44,791 --> 00:03:47,292 your dishes based on gameplay, yeah, 104 00:03:47,327 --> 00:03:48,660 creativity, plating, 105 00:03:48,695 --> 00:03:50,529 and description of their taste. 106 00:03:50,563 --> 00:03:52,364 [Guy] The chef with the highest combined score 107 00:03:52,398 --> 00:03:54,233 after two rounds will get a shot 108 00:03:54,267 --> 00:03:56,268 at winning up to $20,000. 109 00:03:56,302 --> 00:03:57,803 But I gotta be honest with you, 110 00:03:57,837 --> 00:04:00,772 that's only if you do not run out of groceries first. 111 00:04:00,807 --> 00:04:03,542 So, go ahead, take everything out of your bags 112 00:04:03,576 --> 00:04:05,377 so we could see what you shopped for. 113 00:04:05,411 --> 00:04:06,578 [Antonia] I have to say I think that I got 114 00:04:06,613 --> 00:04:08,547 a lot of really good stuff. 115 00:04:08,581 --> 00:04:10,716 [Guy] Now, we asked you to shop for any meal 116 00:04:10,750 --> 00:04:13,252 so I hope that you have a nice wide variety 117 00:04:13,286 --> 00:04:15,621 of things to work with. 118 00:04:15,655 --> 00:04:17,689 All right. First meal, 119 00:04:17,724 --> 00:04:20,459 it's the meal that everybody loves 120 00:04:20,493 --> 00:04:22,728 but as chefs, we hate to make. 121 00:04:22,762 --> 00:04:24,396 - Brunch. - Thank you very much. 122 00:04:24,430 --> 00:04:25,664 - [laughs] - Oh, she had that fast. 123 00:04:25,698 --> 00:04:28,467 - That was really fast. - I know the answer. 124 00:04:28,501 --> 00:04:31,136 We hated working brunch. We hated prepping brunch. 125 00:04:31,170 --> 00:04:33,538 [Antonia] Saturday night service was so hard. 126 00:04:33,573 --> 00:04:35,307 Whoever had to work Sunday brunch 127 00:04:35,341 --> 00:04:37,476 was just never happy. 128 00:04:37,510 --> 00:04:39,778 Now, we couldn't send you guys groceries 129 00:04:39,812 --> 00:04:41,546 but we did send you a gift box 130 00:04:41,581 --> 00:04:44,283 that will help you complete the first challenge. 131 00:04:44,317 --> 00:04:46,729 See? Who were the givers? 132 00:04:46,753 --> 00:04:49,187 - Go ahead, get your box. - [Hunter] Go get your boxes. 133 00:04:49,222 --> 00:04:50,389 Come on. 134 00:04:50,423 --> 00:04:52,491 [Christian] Here we go. 135 00:04:52,525 --> 00:04:55,294 [grunts] Look at that thing. 136 00:04:58,398 --> 00:04:59,698 [Antonia] Are we opening this? 137 00:04:59,732 --> 00:05:01,300 [Guy] So, ladies and gentlemen, 138 00:05:01,334 --> 00:05:05,237 without further ado, special gift. 139 00:05:06,539 --> 00:05:08,573 - [Jet] There's nothing. - Oh, my God, 140 00:05:08,608 --> 00:05:10,142 I know what he's gonna make us do. 141 00:05:10,176 --> 00:05:11,643 Everything has to... 142 00:05:11,678 --> 00:05:13,845 Chefs, your Sunday brunch is gonna be restricted 143 00:05:13,880 --> 00:05:16,315 to the ingredients that you could afford 144 00:05:16,349 --> 00:05:17,582 on your $50 budget 145 00:05:17,617 --> 00:05:19,584 but also what portion of the ingredients 146 00:05:19,619 --> 00:05:21,486 can fit inside this little cardboard box 147 00:05:21,521 --> 00:05:23,288 because this is Think Small. 148 00:05:23,323 --> 00:05:25,490 - [sighs] - Oh, man. 149 00:05:25,525 --> 00:05:26,658 Come on, dude. 150 00:05:26,693 --> 00:05:27,826 [Guy] Thirty minutes to prepare 151 00:05:27,860 --> 00:05:29,695 and plate your Sunday brunch. 152 00:05:29,729 --> 00:05:31,496 Three boxes, it only should hold about 153 00:05:31,531 --> 00:05:32,731 two pounds of ingredients, 154 00:05:32,765 --> 00:05:34,566 and one of these people win a key advantage 155 00:05:34,600 --> 00:05:36,535 when they go for the gold, right? 156 00:05:36,569 --> 00:05:39,304 - [Hunter] That's correct. - Go, bro. 157 00:05:39,339 --> 00:05:40,639 [Jet] All right. 158 00:05:40,673 --> 00:05:41,807 I can't do the whole pack of eggs. 159 00:05:41,841 --> 00:05:43,608 [Guy] Look at this. Christian's got a good idea. 160 00:05:43,643 --> 00:05:44,910 He's unpackaging things. 161 00:05:44,944 --> 00:05:47,112 [Antonia] When I hear Sunday brunch, I'm like, 162 00:05:47,146 --> 00:05:48,613 [makes sound] 163 00:05:48,648 --> 00:05:49,848 The challenge is Think Small 164 00:05:49,882 --> 00:05:51,583 so I have to make sure that all my ingredients 165 00:05:51,617 --> 00:05:53,318 can fit in the tiny little box 166 00:05:53,353 --> 00:05:54,653 in order to start cooking. 167 00:05:54,687 --> 00:05:57,055 When I was shopping, I thought about this, 168 00:05:57,090 --> 00:05:58,724 I'm like, if there is a breakfast challenge, 169 00:05:58,758 --> 00:06:02,361 I'm gonna do my take on a huevos rancheros. 170 00:06:02,395 --> 00:06:04,763 I can do crispy tortillas, I've got eggs, 171 00:06:04,797 --> 00:06:06,264 I've got bacon, I've got cabbage, 172 00:06:06,299 --> 00:06:07,499 and cilantro. 173 00:06:07,533 --> 00:06:08,667 Okay. I'm ready. 174 00:06:08,701 --> 00:06:10,535 - [Hunter] What? - That's it? You're done? 175 00:06:10,570 --> 00:06:12,437 - [Antonia] That's it. - [Jet] I'm not ready. 176 00:06:12,472 --> 00:06:14,439 Calm down, Antonia, calm down. 177 00:06:14,474 --> 00:06:16,441 - [Guy] Antonia, you can go. - [Antonia] Yay. 178 00:06:16,476 --> 00:06:20,212 You know, am I wanting a tomato for salsa? 179 00:06:20,246 --> 00:06:22,080 Sure. Perhaps. 180 00:06:23,282 --> 00:06:24,516 Oh, no. 181 00:06:24,550 --> 00:06:27,586 Sunday brunch to me is a little breakfast, 182 00:06:27,620 --> 00:06:29,521 a little lunch, a little savory, 183 00:06:29,555 --> 00:06:31,289 a little sweet. 184 00:06:31,324 --> 00:06:32,591 That doesn't makes sense. 185 00:06:32,625 --> 00:06:34,626 So it's whatever we can fit in the box. 186 00:06:34,660 --> 00:06:37,829 There's whole chicken, got some apples. 187 00:06:37,864 --> 00:06:39,331 I know there's a great pantry 188 00:06:39,365 --> 00:06:40,699 that Guy is giving us. 189 00:06:40,733 --> 00:06:43,535 My only out here is chicken and waffles. 190 00:06:43,569 --> 00:06:45,604 Thank you, Guy. You're such a giver. 191 00:06:45,638 --> 00:06:48,440 Am I good? It fits in the box. 192 00:06:48,474 --> 00:06:50,108 Go, Jet. 193 00:06:50,143 --> 00:06:52,844 Okay. [groans] 194 00:06:53,780 --> 00:06:55,347 [Christian] So, I'm filling up the box, 195 00:06:55,381 --> 00:06:56,515 you know, Guy says brunch. 196 00:06:56,549 --> 00:06:57,949 Automatically, I'm like, 197 00:06:57,984 --> 00:07:00,585 I knew it was a good thing to grab eggs. 198 00:07:00,620 --> 00:07:02,954 With a limited budget, there's a few things 199 00:07:02,989 --> 00:07:06,458 you know will most likely stretch you through the day. 200 00:07:06,492 --> 00:07:08,960 Eggs, bacon, a lemon. 201 00:07:08,995 --> 00:07:11,663 You know, I'm gonna wanna take some of that shrimp. 202 00:07:11,697 --> 00:07:13,732 I grab half of my oregano. 203 00:07:13,766 --> 00:07:16,735 So, this was gonna be a smash-up of two dishes, 204 00:07:16,769 --> 00:07:19,171 between the French toast and the eggs benny. 205 00:07:19,205 --> 00:07:21,473 [Guy] You don't have to close the box, Hambino. 206 00:07:21,507 --> 00:07:23,108 I thought I had to close the box. 207 00:07:23,142 --> 00:07:25,377 - [Guy] No, you don't have to. - [laughs] 208 00:07:25,411 --> 00:07:26,578 Go. 209 00:07:26,612 --> 00:07:28,513 [intense music playing] 210 00:07:28,548 --> 00:07:29,881 [Guy] Antonia, what's on the menu? 211 00:07:29,916 --> 00:07:32,784 [Antonia] I'm gonna do, uh, huevos rancheros. 212 00:07:32,819 --> 00:07:36,688 Sort of my lighter California version of it. 213 00:07:36,722 --> 00:07:38,623 The first thing I start for my Sunday brunch 214 00:07:38,658 --> 00:07:40,659 is to get my bacon cooked. 215 00:07:40,693 --> 00:07:42,561 I need that fat cooled just a little bit 216 00:07:42,595 --> 00:07:43,829 to make a bacon vinaigrette. 217 00:07:43,863 --> 00:07:48,633 Then I cook eggs into all of that brown butter. 218 00:07:48,668 --> 00:07:50,635 These eggs have to be perfect. 219 00:07:50,670 --> 00:07:53,738 I'm gonna toast a little bit of cumin in the brown butter. 220 00:07:53,773 --> 00:07:56,541 Cumin is my pantry staple, butter is in my pantry staple. 221 00:07:56,576 --> 00:07:57,776 So, those are kind of freebies 222 00:07:57,810 --> 00:07:59,945 and I wanna make sure I utilize them. 223 00:07:59,979 --> 00:08:01,680 Look how perfect those eggs are, guys. 224 00:08:01,714 --> 00:08:03,949 [Jet] Okay. Here we go. 225 00:08:03,983 --> 00:08:06,218 I gotta get the chicken frying or I'm not gonna 226 00:08:06,252 --> 00:08:08,019 knock this out in time. 227 00:08:08,054 --> 00:08:10,388 So, I bought a whole chicken because it gives me 228 00:08:10,423 --> 00:08:13,525 a lot of dish options. 229 00:08:13,559 --> 00:08:16,495 I'm going to pound the breast thin. 230 00:08:16,529 --> 00:08:19,431 Kind of flatten these guys out a little bit 231 00:08:19,465 --> 00:08:22,334 so they fry up more evenly. 232 00:08:24,270 --> 00:08:28,540 Waffle batter, dredge. 233 00:08:28,574 --> 00:08:29,508 [Antonia] You know what's so funny? 234 00:08:29,542 --> 00:08:31,576 Is I can hear them in my ear right now. 235 00:08:31,611 --> 00:08:33,612 Jet's teaching a cooking class. 236 00:08:33,646 --> 00:08:37,249 [laughs] I'm freaking out right now. 237 00:08:37,283 --> 00:08:38,583 I need to think out loud. 238 00:08:38,618 --> 00:08:41,386 [Antonia] Clearly, you need to think out loud. 239 00:08:41,420 --> 00:08:42,587 - [Hunter] Husband of Ali. - [laughs] 240 00:08:42,622 --> 00:08:43,622 [Hunter] Jet, how you doing? 241 00:08:43,656 --> 00:08:45,390 [Jet] What's up, Hunter? 242 00:08:45,424 --> 00:08:46,625 I'm gonna try to make chicken and waffles 243 00:08:46,659 --> 00:08:48,460 in the right amount of time, man. 244 00:08:48,494 --> 00:08:51,463 I know it's ambitious, but it's brunch. 245 00:08:51,497 --> 00:08:53,298 [Hunter] Yeah, I think chicken waffles is brunch, 246 00:08:53,332 --> 00:08:54,733 I like that. Good luck. 247 00:08:54,767 --> 00:08:56,501 [Jet] I want a very crunchy crust. 248 00:08:56,569 --> 00:08:57,802 We'll go dredge. 249 00:08:57,837 --> 00:09:00,405 I cook brunch at least twice a week in this house. 250 00:09:00,439 --> 00:09:01,740 Egg. 251 00:09:01,774 --> 00:09:04,476 I'm basically everybody's short-order cook. 252 00:09:04,510 --> 00:09:06,645 Ali, the kids, they wake up and go, 253 00:09:06,679 --> 00:09:09,147 "Oh, I want... I want pancakes, 254 00:09:09,181 --> 00:09:10,315 make it happen." 255 00:09:10,349 --> 00:09:11,383 Hold on to your butts. 256 00:09:11,417 --> 00:09:13,151 Oh, yeah. 257 00:09:14,487 --> 00:09:17,255 [Christian] I'm gonna mash up eggs benny 258 00:09:17,290 --> 00:09:19,257 with French toast. 259 00:09:19,292 --> 00:09:22,193 Oh, no. I returned the cream. 260 00:09:22,228 --> 00:09:23,595 Good morning, young lady. 261 00:09:23,629 --> 00:09:25,964 [Guy] But you took out that heavy cream? 262 00:09:25,998 --> 00:09:27,566 [Christian] I lose the heavy cream, I guess. 263 00:09:27,600 --> 00:09:32,370 So, plan A goes out the window, what do we do? 264 00:09:32,405 --> 00:09:34,239 [Guy] Our all-star chefs are feeling 265 00:09:34,273 --> 00:09:35,440 the Sunday brunch crunch. 266 00:09:35,474 --> 00:09:36,808 Oh, we love that. 267 00:09:36,842 --> 00:09:38,610 We'll find out if they could pull off tonight's 268 00:09:38,644 --> 00:09:41,546 ambitious plan with only $50 worth of groceries, 269 00:09:41,614 --> 00:09:44,282 when we return. 270 00:09:44,317 --> 00:09:46,384 [horn honks] 271 00:09:49,589 --> 00:09:52,591 [Guy] Chefs, you got 20 minutes left. 272 00:09:52,625 --> 00:09:55,527 So here to talk about a big bunch of brunch 273 00:09:55,561 --> 00:09:57,362 and a small budget is the GGG 274 00:09:57,396 --> 00:09:58,597 esteemed judging panel. 275 00:09:58,631 --> 00:10:01,466 Legendary New York chef who both reasons 276 00:10:01,500 --> 00:10:04,569 and seasons with authority, the one only and Murph, 277 00:10:04,604 --> 00:10:06,304 Chef Marc Murphy. 278 00:10:06,339 --> 00:10:08,073 Are you on the skinny-weeny team? 279 00:10:08,107 --> 00:10:09,641 - You look fantastic. - [Marc] Why, thank you. 280 00:10:09,675 --> 00:10:12,177 Yeah, I've taken it down a notch, so to speak, 281 00:10:12,211 --> 00:10:13,144 like 20 pounds. 282 00:10:13,179 --> 00:10:14,346 There you go. 283 00:10:14,380 --> 00:10:15,680 Food Network star who makes an awesome 284 00:10:15,715 --> 00:10:17,382 Southern Belle brunch, 285 00:10:17,416 --> 00:10:19,451 the one and only Damaris Phillips. 286 00:10:19,485 --> 00:10:20,485 Hey, y'all. 287 00:10:20,519 --> 00:10:21,720 Where's your herd of cats? 288 00:10:21,754 --> 00:10:23,722 How many cats, just in the tens or twenties, 289 00:10:23,756 --> 00:10:27,559 - do you have? - We have six cats. 290 00:10:27,593 --> 00:10:29,427 [Hunter] Okay. That's scary. 291 00:10:29,462 --> 00:10:31,196 [Guy] Could you just tell me their names? 292 00:10:31,230 --> 00:10:33,465 Florence, Cleo, Pearl, 293 00:10:33,499 --> 00:10:35,667 Opal, Wallis, and Mr. Bert Fancy. 294 00:10:35,701 --> 00:10:37,268 - [cat meows] - Mister... 295 00:10:37,303 --> 00:10:39,471 - And Mister what? - Bert Fancy. 296 00:10:39,505 --> 00:10:41,606 - [Nyesha laughs] - [Marc laughs] 297 00:10:41,641 --> 00:10:43,675 [Guy] Acclaimed Southern California chef, 298 00:10:43,709 --> 00:10:46,645 a Tournament of Champions Wild Card winner, 299 00:10:46,679 --> 00:10:49,614 the ninja herself, Chef Nyesha Arrington. 300 00:10:49,649 --> 00:10:51,583 - Hello, Chef. - Hello. 301 00:10:51,617 --> 00:10:53,718 Thank you for having me here today. 302 00:10:53,753 --> 00:10:55,487 [Guy] Not only did they have to cook 303 00:10:55,521 --> 00:10:57,555 with what they could purchase with $50 304 00:10:57,590 --> 00:10:59,391 in a grocery store near them, 305 00:10:59,425 --> 00:11:01,493 they had to make a Sunday brunch. 306 00:11:01,527 --> 00:11:02,560 You know, I think we're gonna learn a lot, 307 00:11:02,595 --> 00:11:04,496 just about these chefs, of the ingredients 308 00:11:04,530 --> 00:11:05,797 that they picked up at the store. 309 00:11:05,831 --> 00:11:08,500 You can go a long way with $50, with flavor, 310 00:11:08,534 --> 00:11:10,168 and with the amount you can buy. 311 00:11:10,202 --> 00:11:12,170 Oh, no. 312 00:11:12,204 --> 00:11:13,772 I returned the cream. 313 00:11:13,806 --> 00:11:15,640 Remember, you took out that heavy cream. 314 00:11:15,675 --> 00:11:17,909 I'll lose the heavy cream, I guess. 315 00:11:17,943 --> 00:11:20,478 So plan B, I think I'm gonna do a version 316 00:11:20,513 --> 00:11:22,213 of eggs benedict. 317 00:11:22,248 --> 00:11:24,582 So I toast the bread and butter with some sugar. 318 00:11:24,617 --> 00:11:27,185 And this is gonna act as a replacement 319 00:11:27,219 --> 00:11:28,586 of the English muffin 320 00:11:28,621 --> 00:11:30,755 on my version of eggs benedict. 321 00:11:30,790 --> 00:11:33,658 Bacon's going. I'm not scared. 322 00:11:33,693 --> 00:11:35,293 We put it all on the line, bro. 323 00:11:35,327 --> 00:11:36,795 [laughs] 324 00:11:36,829 --> 00:11:39,564 [Guy] Let's go over the chefs and check in with them. 325 00:11:39,598 --> 00:11:41,499 Antonia, what's on the menu? 326 00:11:41,534 --> 00:11:43,268 [Antonia] So I'm gonna do like a version 327 00:11:43,302 --> 00:11:44,669 of huevos rancheros. 328 00:11:44,704 --> 00:11:47,539 I've got eggs that I've just brown butter basted 329 00:11:47,573 --> 00:11:49,674 with a little bit of cumin. 330 00:11:49,709 --> 00:11:51,576 I'm gonna do a little bacon vinaigrette 331 00:11:51,610 --> 00:11:55,447 to go on top of this cabbage, cilantro charred corn salad. 332 00:11:55,481 --> 00:11:57,549 That sounds awesome. Wow. 333 00:11:57,583 --> 00:11:59,417 [Antonia] Okay. 334 00:11:59,452 --> 00:12:00,819 I'm gonna take all of that bacon fat 335 00:12:00,853 --> 00:12:03,455 that's rendered and make a bacon vinaigrette 336 00:12:03,489 --> 00:12:04,689 with an egg yolk 337 00:12:04,724 --> 00:12:06,357 and a little bit of red wine vinegar 338 00:12:06,392 --> 00:12:07,659 and cilantro stems. 339 00:12:07,693 --> 00:12:09,561 All right, guys. Sixteen minutes to go. 340 00:12:09,595 --> 00:12:11,563 [Antonia] Sixteen little tiny minutes. 341 00:12:11,597 --> 00:12:13,465 I am able to really figure out 342 00:12:13,499 --> 00:12:16,000 how to make this $50 fly. 343 00:12:18,537 --> 00:12:20,805 I'm tossing all that beautiful freshness 344 00:12:20,840 --> 00:12:23,441 in a bacon vinaigrette which is right, 345 00:12:23,476 --> 00:12:26,544 but yet creamy and smoky and salty. 346 00:12:26,579 --> 00:12:29,247 It's just like the perfect balance. 347 00:12:29,281 --> 00:12:31,716 That was really good. 348 00:12:31,751 --> 00:12:34,552 [Jet] I just gotta hope this waffle comes out. 349 00:12:34,587 --> 00:12:36,221 It's really hard to make airy, 350 00:12:36,255 --> 00:12:38,423 crispy waffles without milk. 351 00:12:38,457 --> 00:12:40,458 I'm gonna have to just fudge it with water. 352 00:12:40,493 --> 00:12:41,793 Don't let me down. 353 00:12:41,827 --> 00:12:45,330 I probably have enough batter for three waffles here. 354 00:12:45,364 --> 00:12:46,898 Let's pray. 355 00:12:46,932 --> 00:12:49,400 Look, I really wish I had milk right now, 356 00:12:49,435 --> 00:12:51,803 but it wasn't part of the $50 to shop. 357 00:12:51,837 --> 00:12:53,338 I didn't have room for it. 358 00:12:53,372 --> 00:12:55,540 Oh, I'm over. 359 00:12:55,574 --> 00:12:57,275 Here goes nothing. 360 00:12:57,309 --> 00:13:00,311 Wait. Oh, okay. 361 00:13:00,346 --> 00:13:01,479 Jet? 362 00:13:01,514 --> 00:13:02,714 - What's on the menu? - Hey, Guy. 363 00:13:02,748 --> 00:13:04,849 So I'm doing chicken and waffles. 364 00:13:04,884 --> 00:13:07,886 So I've got the chicken double crusted frying, 365 00:13:07,920 --> 00:13:10,488 I've got the waffle going, and I had apples. 366 00:13:10,523 --> 00:13:13,992 That's brunch to me, I think I got the brunch down. 367 00:13:15,494 --> 00:13:17,428 I have no syrup, obviously, so I need to make 368 00:13:17,463 --> 00:13:20,632 something sweet to go with the waffles. 369 00:13:20,666 --> 00:13:22,400 I'm gonna make my apple compote. 370 00:13:22,434 --> 00:13:25,570 So we'll do a little apple glaze. 371 00:13:25,604 --> 00:13:27,405 I'm gonna put some cinnamon in there 372 00:13:27,439 --> 00:13:29,207 because cinnamon, apples, and sugar 373 00:13:29,241 --> 00:13:30,742 makes everybody happy. 374 00:13:30,776 --> 00:13:32,610 Just temper our fried chicken, 375 00:13:32,645 --> 00:13:34,379 make sure we're cooked through. 376 00:13:34,413 --> 00:13:37,549 Thinking out loud, just how I work. 377 00:13:37,583 --> 00:13:38,817 Uh, and Christian? 378 00:13:38,851 --> 00:13:40,885 [Christian] Oh, you know what we're doing. 379 00:13:40,920 --> 00:13:43,521 I'm having fun cooking some bacon on the plancha. 380 00:13:43,556 --> 00:13:45,156 The shrimp is well. 381 00:13:45,191 --> 00:13:48,259 I'm making a version of eggs benedict. 382 00:13:48,294 --> 00:13:49,594 That sounds bomb, though. 383 00:13:49,628 --> 00:13:51,863 [Christian] And then I'm making a tomato aioli, 384 00:13:51,897 --> 00:13:54,666 mayonnaise, crema, whatever you wanna call it. 385 00:13:54,700 --> 00:13:57,001 Dude, you are... you are killing me. 386 00:13:57,036 --> 00:13:59,604 [Christian] So the onions are nice and charred. 387 00:13:59,638 --> 00:14:02,640 I add those in the blender along with my egg yolks. 388 00:14:02,675 --> 00:14:05,910 I threw some fresh oregano on there. 389 00:14:05,945 --> 00:14:09,881 And that's gonna be the base for this sauce. 390 00:14:09,915 --> 00:14:11,416 So you can't do brunch without eggs, 391 00:14:11,450 --> 00:14:14,619 so I crack a few in my mug. 392 00:14:14,653 --> 00:14:16,521 I like using the steamer wand 393 00:14:16,555 --> 00:14:18,656 because it aerates the eggs. 394 00:14:18,691 --> 00:14:20,458 [Damaris] So I love what Christian's doing, 395 00:14:20,492 --> 00:14:23,394 steaming the eggs with the espresso machine. Hmm. 396 00:14:23,429 --> 00:14:24,662 [Christian] Look how creamy that's gonna be, 397 00:14:24,697 --> 00:14:26,631 look how creamy these eggs are gonna be. 398 00:14:26,665 --> 00:14:28,199 [Hunter] Two minutes, chefs. 399 00:14:28,234 --> 00:14:29,801 Two minutes to go. 400 00:14:29,835 --> 00:14:31,636 [Antonia] I'm gonna plate this like we do in the restaurant. 401 00:14:31,670 --> 00:14:34,372 We actually build three layers to this. 402 00:14:34,406 --> 00:14:36,241 Today, I'm just gonna go two. 403 00:14:36,275 --> 00:14:37,542 Corn tortilla, 404 00:14:37,576 --> 00:14:39,410 a little bit of that cabbage corn salad, 405 00:14:39,445 --> 00:14:40,812 three strips of bacon, 406 00:14:40,846 --> 00:14:44,349 and then one of my sunny-side-up eggs. 407 00:14:44,383 --> 00:14:46,551 Mmm-mm. Mmm-mm. 408 00:14:46,585 --> 00:14:48,620 Come on. I have one... 409 00:14:48,654 --> 00:14:51,122 one waffle each plate. 410 00:14:51,156 --> 00:14:53,258 Yes. 411 00:14:53,292 --> 00:14:54,893 So I assemble the waffles, 412 00:14:54,927 --> 00:14:56,427 cut the fried chicken in half, 413 00:14:56,462 --> 00:14:59,430 and then a spoon on the warm apple compote. 414 00:14:59,465 --> 00:15:00,798 This plate of chicken and waffles, 415 00:15:00,833 --> 00:15:02,934 I made it as something the Tilas would get down with. 416 00:15:02,968 --> 00:15:04,502 Ali would crush these, the kids would crush these. 417 00:15:04,536 --> 00:15:07,338 Melt that butter a little bit. 418 00:15:07,373 --> 00:15:10,475 - Caramelize those apples. - Yum. 419 00:15:10,509 --> 00:15:12,577 [Christian] Off my game here now. 420 00:15:12,611 --> 00:15:14,579 So, we're gonna assemble this 421 00:15:14,613 --> 00:15:17,482 like we would a traditional eggs benedict. 422 00:15:17,516 --> 00:15:18,683 The crispy bread, 423 00:15:18,751 --> 00:15:21,352 you got a piece of perfect bacon. 424 00:15:21,387 --> 00:15:23,588 I put a few of those little shrimp. 425 00:15:23,622 --> 00:15:27,158 Steamed, luscious scrambled eggs. 426 00:15:27,192 --> 00:15:28,226 Yeah. 427 00:15:28,260 --> 00:15:30,161 And then the whole thing 428 00:15:30,195 --> 00:15:31,829 gets encapsulated 429 00:15:31,864 --> 00:15:34,499 with that tomatoey, creamy sauce. 430 00:15:34,533 --> 00:15:35,967 I feel good. 431 00:15:36,001 --> 00:15:38,369 [Guy] All right, chefs. Five, four, 432 00:15:38,404 --> 00:15:40,672 three, two, one. 433 00:15:40,706 --> 00:15:43,241 - That's it. - [cheers and applause] 434 00:15:43,275 --> 00:15:44,509 Whoo. 435 00:15:44,543 --> 00:15:45,576 [Guy] Chefs, it's time to find out 436 00:15:45,611 --> 00:15:48,379 whose brunch packs a punch. 437 00:15:48,414 --> 00:15:50,014 Let's take it to the judges. 438 00:15:56,522 --> 00:15:58,690 [Guy] All right, judges. This is game one 439 00:15:58,724 --> 00:16:02,660 of our All-Star Shop & Cook, Think Small. 440 00:16:02,695 --> 00:16:03,561 They had to make a Sunday brunch, 441 00:16:03,595 --> 00:16:05,463 and they could only use the ingredients 442 00:16:05,497 --> 00:16:06,798 that they could fit in a tiny cardboard box 443 00:16:06,832 --> 00:16:08,533 that Hunter sent them as a gift. 444 00:16:08,567 --> 00:16:10,435 - Yes. - [Guy] All right. 445 00:16:10,469 --> 00:16:11,736 Up first, the Warrior Princess, 446 00:16:11,770 --> 00:16:14,439 Princess Warrior, Chef Antonia. 447 00:16:14,473 --> 00:16:16,507 [Antonia] Okay. Hi, judges. 448 00:16:16,542 --> 00:16:17,742 What I made for my Sunday Brunch 449 00:16:17,776 --> 00:16:20,445 is my version of huevos rancheros. 450 00:16:20,479 --> 00:16:21,646 So I took some corn tortillas, 451 00:16:21,680 --> 00:16:23,381 two sunny-side-up eggs 452 00:16:23,415 --> 00:16:25,516 that I cooked in just brown butter. 453 00:16:25,551 --> 00:16:27,051 Very simple bacon 454 00:16:27,086 --> 00:16:28,720 that was crisped in its own bacon fat. 455 00:16:28,754 --> 00:16:31,222 I took that and made a bacon vinaigrette 456 00:16:31,256 --> 00:16:33,291 to dress that corn, cabbage, 457 00:16:33,325 --> 00:16:34,692 cilantro, green onion salad. 458 00:16:34,727 --> 00:16:37,428 So if I just cut it out, you can see the nice egg yolk 459 00:16:37,463 --> 00:16:38,730 break right there. 460 00:16:38,764 --> 00:16:41,099 And then it kind of just all mixes together 461 00:16:41,133 --> 00:16:42,467 and we eat. 462 00:16:42,501 --> 00:16:44,836 Ready? Mm. 463 00:16:44,870 --> 00:16:48,106 All of the herbs, the cilantro with the egg, 464 00:16:48,140 --> 00:16:51,242 and then just having those perfect bites of crisp bacon. 465 00:16:53,178 --> 00:16:54,412 It's really good. 466 00:16:54,446 --> 00:16:55,880 [Marc] It looks delicious. 467 00:16:55,914 --> 00:16:56,814 I love the addition of the acid 468 00:16:56,849 --> 00:16:58,583 you've got in that dish, but not just that, 469 00:16:58,617 --> 00:16:59,917 you've got two eggs on there, 470 00:16:59,952 --> 00:17:01,386 you got a bunch of bacon, 471 00:17:01,420 --> 00:17:03,354 I'm happy with this, definitely. 472 00:17:03,389 --> 00:17:05,623 [Nyesha] I really respect you bringing this, 473 00:17:05,657 --> 00:17:09,293 like, California vibe to your huevos rancheros, 474 00:17:09,328 --> 00:17:10,561 bringing that freshness. 475 00:17:10,596 --> 00:17:12,263 I feel like the sauce and the herbs 476 00:17:12,297 --> 00:17:14,766 really brought it home. 477 00:17:14,800 --> 00:17:16,667 [Damaris] You've taken the butter and you browned it, 478 00:17:16,702 --> 00:17:18,636 so you're giving me more depth to flavor. 479 00:17:18,670 --> 00:17:22,340 You've charred the corn, very, very smart technique. 480 00:17:22,374 --> 00:17:24,642 The only problem for me, Antonia, 481 00:17:24,676 --> 00:17:25,777 and you know I'm gonna say it, 482 00:17:25,811 --> 00:17:27,678 it's just like it's like too tiny. 483 00:17:27,713 --> 00:17:29,614 It's two eggs and three bacon. 484 00:17:29,648 --> 00:17:31,449 [Damaris] Girl, I hear you, but I'm just telling you, 485 00:17:31,483 --> 00:17:35,453 I also need three donuts. [laughs] 486 00:17:35,487 --> 00:17:37,622 [Guy] All right. Next up, Chef Jet. 487 00:17:37,656 --> 00:17:39,590 [Jet] Judges, I really wanted to satisfy 488 00:17:39,625 --> 00:17:41,759 the sweet and the salty. 489 00:17:41,794 --> 00:17:44,328 I went fried chicken and waffles, 490 00:17:44,363 --> 00:17:45,797 so I utilized the pantry, 491 00:17:45,831 --> 00:17:47,799 made a very simple Belgian, light, airy, 492 00:17:47,833 --> 00:17:52,103 crispy waffle, and apple cinnamon compote. 493 00:17:54,373 --> 00:17:55,573 Mm. 494 00:17:55,607 --> 00:17:57,508 Moist, tender, 495 00:17:57,543 --> 00:18:00,711 flavorful, crunchy. 496 00:18:00,746 --> 00:18:02,747 This is the perfect brunch dish for me. 497 00:18:02,781 --> 00:18:05,650 [Nyesha] I'm a big, big proponent for savory 498 00:18:05,684 --> 00:18:09,754 and sweet applications on one plate. 499 00:18:09,788 --> 00:18:11,389 The apple play is very smart there 500 00:18:11,423 --> 00:18:12,623 in place of the syrup, 501 00:18:12,658 --> 00:18:14,525 and driving home that sweetness 502 00:18:14,560 --> 00:18:16,327 to this savory dish. 503 00:18:16,361 --> 00:18:18,196 [Marc] It sounds delicious. 504 00:18:18,230 --> 00:18:19,530 It looks like you got all the flavors going on there. 505 00:18:19,565 --> 00:18:21,399 I think it might have added 506 00:18:21,433 --> 00:18:23,201 if you put a nice sunny side up egg 507 00:18:23,235 --> 00:18:24,535 on top of this as well. 508 00:18:24,570 --> 00:18:26,037 And I'm just trying to get that in 509 00:18:26,071 --> 00:18:27,438 before Damaris tells you it's too small 510 00:18:27,473 --> 00:18:29,485 and she wants donuts after she eats this, too. 511 00:18:29,509 --> 00:18:31,776 10-4, Chef Marc. [laughs] 512 00:18:31,810 --> 00:18:33,778 [Damaris] Hey, Jet. This dish looks great. 513 00:18:33,812 --> 00:18:35,813 It would better with a couple donuts. 514 00:18:35,848 --> 00:18:37,915 Let's just start off saying that, okay? 515 00:18:37,950 --> 00:18:40,618 Just a couple of donuts in there. 516 00:18:40,652 --> 00:18:43,454 I think that you played the game really smart. 517 00:18:43,489 --> 00:18:45,756 You not only used the pantry that Guy sends, 518 00:18:45,791 --> 00:18:49,293 you also played the $50 game really smart. 519 00:18:49,328 --> 00:18:50,862 Thank you, guys. 520 00:18:50,896 --> 00:18:53,598 [Guy] Next up, the Hambino, Christian Petroni. 521 00:18:53,632 --> 00:18:56,267 What I'm presenting to you today 522 00:18:56,301 --> 00:19:00,404 is my take on eggs benedict. 523 00:19:00,439 --> 00:19:02,940 I took some of my favorite Italian bread, 524 00:19:02,975 --> 00:19:06,477 toasted it with butter and sugar. 525 00:19:06,512 --> 00:19:07,745 You got that caramelized bacon, 526 00:19:07,779 --> 00:19:09,814 the eggs were steamed with that steam wand 527 00:19:09,848 --> 00:19:12,650 so they're really nice and fluffy and beautiful, 528 00:19:12,684 --> 00:19:15,119 along with the shrimp, going with that surf 529 00:19:15,154 --> 00:19:17,588 and turf kind of vibe. And then the sauce, 530 00:19:17,623 --> 00:19:19,490 this sauce is like a light crema, 531 00:19:19,525 --> 00:19:21,392 I mean, mmm. 532 00:19:21,426 --> 00:19:22,793 [Nyesha laughs] 533 00:19:22,828 --> 00:19:25,396 [Christian] So creamy, so delicious. 534 00:19:25,430 --> 00:19:26,697 I love this. 535 00:19:26,732 --> 00:19:28,399 [Damaris] You've taken all of the things 536 00:19:28,433 --> 00:19:31,402 about a benedict that I think are, eh, 537 00:19:31,436 --> 00:19:33,337 and you improved upon it. 538 00:19:33,372 --> 00:19:36,641 So the English muffin, dry often, 539 00:19:36,675 --> 00:19:40,311 you've given bread now toast soaked in butter 540 00:19:40,345 --> 00:19:42,480 and then caramelized with sugar. 541 00:19:42,514 --> 00:19:43,648 That is an upgrade. 542 00:19:43,682 --> 00:19:45,516 And then this aioli, 543 00:19:45,551 --> 00:19:49,120 with all the garlic and all those extra flavors, 544 00:19:49,154 --> 00:19:50,321 made it better. 545 00:19:50,355 --> 00:19:52,023 [Nyesha] Brunch is definitely not easy 546 00:19:52,057 --> 00:19:53,724 and you made it seem really simple. 547 00:19:53,759 --> 00:19:57,328 I love the idea of taking sort of the essence 548 00:19:57,362 --> 00:20:00,331 of surf and turf and reimagining it. 549 00:20:00,365 --> 00:20:01,599 [Marc] I kinda wish you had just kept 550 00:20:01,633 --> 00:20:03,501 maybe one of the elements of the eggs benedict 551 00:20:03,535 --> 00:20:04,735 as the eggs benedict, 552 00:20:04,770 --> 00:20:07,338 either a poached egg or a sunny-side-up egg 553 00:20:07,372 --> 00:20:08,839 because to me, eggs benedict 554 00:20:08,874 --> 00:20:12,677 is all about that runny yolk running onto the plate. 555 00:20:12,711 --> 00:20:14,512 It's an honor Chef. Thank you. 556 00:20:14,546 --> 00:20:16,981 [Guy] All right, chefs, thank you very much, nice job. 557 00:20:17,015 --> 00:20:20,585 Time for the judges to discuss and score your dishes, 558 00:20:20,619 --> 00:20:21,519 and the chef with the highest score 559 00:20:21,553 --> 00:20:23,554 will receive the Envelope of Opportunity. 560 00:20:23,589 --> 00:20:25,122 [Hunter] And the chef with the lowest score 561 00:20:25,157 --> 00:20:27,758 will the feel the shame of the Package of Pain. 562 00:20:27,793 --> 00:20:31,329 [Guy] So, judges, we are going for 15 points in gameplay, 563 00:20:31,363 --> 00:20:32,863 15 in creativity, 564 00:20:32,898 --> 00:20:34,432 10 in plating, 10 in taste, 565 00:20:34,466 --> 00:20:36,701 for a total available points of 50. 566 00:20:36,735 --> 00:20:38,436 You'll send your scores to Hunter, 567 00:20:38,470 --> 00:20:39,837 he'll average them up, he'll get them on the board. 568 00:20:39,871 --> 00:20:43,374 We'll find out which chef served the Sunday best. 569 00:20:50,749 --> 00:20:52,617 Chefs, welcome back. The judges really enjoyed 570 00:20:52,651 --> 00:20:54,318 your Sunday brunches. 571 00:20:54,353 --> 00:20:57,355 Look at this, a tie in first place. 572 00:20:57,389 --> 00:20:59,290 Two Envelopes of Opportunity 573 00:20:59,324 --> 00:21:03,494 and one Package of Pain. 574 00:21:03,528 --> 00:21:05,429 Let's go with the Warrior Princess. 575 00:21:05,464 --> 00:21:07,598 She typically isn't in the bottom. 576 00:21:07,633 --> 00:21:09,333 I'll just tell you... 577 00:21:09,368 --> 00:21:10,601 No, that's not where she goes. 578 00:21:10,636 --> 00:21:12,403 She goes right there. I'm sorry about that. 579 00:21:12,437 --> 00:21:14,472 Very funny. Ha-ha-har-har-har. 580 00:21:14,506 --> 00:21:17,842 [Guy] So that leaves us, um, Jet and Christian. 581 00:21:17,876 --> 00:21:20,611 Christian, you're down here on the bottom. 582 00:21:20,646 --> 00:21:25,383 And Jet, congratulations, you are tied with Antonia. 583 00:21:25,417 --> 00:21:26,584 Nicely done. 584 00:21:26,618 --> 00:21:28,352 Tied for first place. 585 00:21:28,387 --> 00:21:30,655 And Hamboni, you are down over here 586 00:21:30,689 --> 00:21:34,091 - in the 38 category. - Three points behind. 587 00:21:34,126 --> 00:21:37,328 [Guy] Go ahead and open up your Envelopes of Opportunity. 588 00:21:37,362 --> 00:21:39,430 Jet and Antonia. 589 00:21:39,464 --> 00:21:42,033 Here you go, folks. $1,000 for you 590 00:21:42,067 --> 00:21:44,435 and $1,000 for the restaurant of your choice. 591 00:21:44,469 --> 00:21:47,405 Who are we gonna grant with this $1,000 today? 592 00:21:47,439 --> 00:21:50,574 So there's this great restaurant in Mid City 593 00:21:50,609 --> 00:21:52,510 called Highly Likely. 594 00:21:52,544 --> 00:21:54,512 And it's highly likely she'll appreciate it. 595 00:21:54,546 --> 00:21:56,380 Chef Jet, who's it gonna be? 596 00:21:56,415 --> 00:21:58,582 Guy, it's gonna go to a friend of ours, 597 00:21:58,617 --> 00:22:01,552 Jazz at Jitlada's in Thai Town. 598 00:22:01,586 --> 00:22:03,521 This is gonna be very appreciated. 599 00:22:03,555 --> 00:22:05,523 All right. Thank you. Congratulations. 600 00:22:05,557 --> 00:22:08,359 Chef Hambino, you have the low score, 601 00:22:08,393 --> 00:22:10,594 38 points. Package of Pain, 602 00:22:10,629 --> 00:22:11,696 go ahead and open that up there, pal. 603 00:22:11,730 --> 00:22:13,564 What do you got there, Jeff? 604 00:22:13,598 --> 00:22:14,632 Junk drawer in an envelope. 605 00:22:14,666 --> 00:22:16,701 That's exactly what it is. 606 00:22:16,735 --> 00:22:19,737 [Christian] Before you can start cooking in round two, 607 00:22:19,771 --> 00:22:21,605 you must use your cashier skills, 608 00:22:21,640 --> 00:22:22,940 which I don't have, 609 00:22:22,974 --> 00:22:26,644 to count up all the... Come on, dude. 610 00:22:26,678 --> 00:22:28,379 [Antonia laughing] 611 00:22:28,413 --> 00:22:29,780 [Guy] You count all the coins, 612 00:22:29,815 --> 00:22:32,249 you come up with a number then you can start cooking. Yes. 613 00:22:32,284 --> 00:22:33,751 See you guys next week. 614 00:22:33,785 --> 00:22:36,687 [Guy] You're gonna wanna wash your hands after that, fo sho. 615 00:22:36,722 --> 00:22:38,456 All right. Hunter, when does round two start? 616 00:22:38,490 --> 00:22:40,157 - Right now. - Let's go. 617 00:22:41,727 --> 00:22:43,527 All right, Chefs. This is the second 618 00:22:43,562 --> 00:22:46,464 and deciding round of our All-Star Shop & Cook. 619 00:22:46,498 --> 00:22:48,499 Now hopefully you held back some of those groceries 620 00:22:48,533 --> 00:22:50,668 we gave you at the gracious $50 621 00:22:50,702 --> 00:22:52,370 and you're gonna be able to finish strong 622 00:22:52,404 --> 00:22:53,704 - in this final round. - Yeah. 623 00:22:53,739 --> 00:22:55,706 And as you guys all know, the chef with the highest 624 00:22:55,741 --> 00:22:56,707 combined score at the end of this round 625 00:22:56,742 --> 00:22:58,342 will get the shot at winning 626 00:22:58,377 --> 00:22:59,910 - up to $20,000. - Twenty thousand bucks. 627 00:22:59,945 --> 00:23:02,380 You start off with $50, you can win $20,000. 628 00:23:02,414 --> 00:23:05,649 Welcome to America, folks. 629 00:23:05,684 --> 00:23:09,420 So I want you to end on a high note 630 00:23:09,454 --> 00:23:10,588 by making it... 631 00:23:10,622 --> 00:23:12,323 Think about you're inviting over 632 00:23:12,357 --> 00:23:13,557 - Demeris' cat. - [Hunter] Mmm-hmm. 633 00:23:13,592 --> 00:23:15,326 Mr. Sugar Shorts. 634 00:23:15,360 --> 00:23:17,728 - What's his name? - Bert Fancy. 635 00:23:17,763 --> 00:23:19,330 [Guy] Think you're inviting over 636 00:23:19,364 --> 00:23:21,165 your good friend Bert Fancy 637 00:23:21,199 --> 00:23:22,299 who wears an ascot, 638 00:23:22,334 --> 00:23:24,835 what would you make Bert Fancy? 639 00:23:24,870 --> 00:23:28,672 I want you to make Bert Fancy a high end dinner. 640 00:23:28,707 --> 00:23:30,708 - [Hunter] Oh, look at that. - [Guy] Right? Easy. 641 00:23:30,742 --> 00:23:33,310 A dinner that would cost $50 a plate 642 00:23:33,345 --> 00:23:34,512 at a top tier restaurant. 643 00:23:34,546 --> 00:23:36,647 Even though after you cooked round one 644 00:23:36,681 --> 00:23:38,482 and we know you have less than $50, 645 00:23:38,517 --> 00:23:39,850 you're gonna have to figure out how to turn that 646 00:23:39,885 --> 00:23:42,686 less than $50 into a high-end dinner, okay? 647 00:23:42,721 --> 00:23:44,855 So we're in kind of a dicey situation 648 00:23:44,890 --> 00:23:46,290 - if you think about it. - Yeah. I get it, yeah. Yeah. 649 00:23:46,324 --> 00:23:47,591 All right. You guys ready? 650 00:23:47,626 --> 00:23:50,327 With no box? Where's the box? 651 00:23:50,362 --> 00:23:52,730 Oh, I'm sorry. I get so excited, 652 00:23:52,764 --> 00:23:54,665 I'm thinking about Bert Fancy coming over with the ascot. 653 00:23:54,699 --> 00:23:56,500 - Go ahead. Get your box. - [Hunter] All right. 654 00:23:56,535 --> 00:23:58,202 Go get with your boxes. Come on. 655 00:24:00,572 --> 00:24:03,474 [Guy] Okay. A couple things. 656 00:24:03,508 --> 00:24:06,444 Ooh. Burgundy snails. 657 00:24:06,478 --> 00:24:09,747 Some type of fruit drink, food chopper. 658 00:24:09,781 --> 00:24:14,418 [Antonia] I am very confused by this piece of equipment. 659 00:24:14,453 --> 00:24:16,587 - I don't understand. - Remember how you said this 660 00:24:16,621 --> 00:24:19,223 - is gonna be a dicey game? - Dicey game. 661 00:24:19,257 --> 00:24:20,691 - Right. - Oh. Dang. 662 00:24:20,725 --> 00:24:22,426 - Remember that? - That's what those are for. 663 00:24:22,461 --> 00:24:23,527 - Yeah. - Send those over here. 664 00:24:23,562 --> 00:24:25,496 Sorry, chefs. 665 00:24:25,530 --> 00:24:26,363 Take... Take a second. 666 00:24:26,398 --> 00:24:27,498 - Ta-da. - Dice game. 667 00:24:27,532 --> 00:24:28,732 I said it was gonna be dicey. 668 00:24:28,767 --> 00:24:30,434 I always throw these little notes to myself. 669 00:24:30,469 --> 00:24:33,537 - Oh, no. - This is Let It Roll. 670 00:24:33,572 --> 00:24:35,706 So on this, we're gonna roll the dice 671 00:24:35,740 --> 00:24:38,375 to see which item you must use, 672 00:24:38,410 --> 00:24:39,710 the food chopper, 673 00:24:39,744 --> 00:24:43,814 the citrus sprayer, or the apple peeler. 674 00:24:43,849 --> 00:24:46,450 I like the citrus sprayer. This is hilarious. 675 00:24:46,485 --> 00:24:49,520 [Guy] And then the items, the spicy dried mango, 676 00:24:49,554 --> 00:24:52,590 the powdered fruit drink, 677 00:24:52,624 --> 00:24:54,658 or the escargot in a can. 678 00:24:54,693 --> 00:24:56,861 [Antonia] I'm really hoping for the escargot. 679 00:24:56,895 --> 00:25:00,698 [Guy] We're gonna go ahead and roll the equipment first. 680 00:25:00,732 --> 00:25:02,633 Here we go. Going for the equipment. 681 00:25:02,667 --> 00:25:04,368 Citrus sprayer, come on. 682 00:25:04,402 --> 00:25:08,539 [Guy] And you got the old food chopper. 683 00:25:08,573 --> 00:25:10,641 I love the food chopper. 684 00:25:10,675 --> 00:25:12,109 [Guy] Going for the food whammy. 685 00:25:12,143 --> 00:25:13,577 Escargot. 686 00:25:13,612 --> 00:25:16,347 And it's escargot in a can, ladies and gentlemen. 687 00:25:16,381 --> 00:25:19,016 - Yes. - That's okay. 688 00:25:19,050 --> 00:25:20,718 [Guy] Hunter, someone got a key advantage. 689 00:25:20,752 --> 00:25:24,455 Antonia. I will let you change the equipment 690 00:25:24,489 --> 00:25:26,323 to any equipment you want. 691 00:25:26,358 --> 00:25:28,292 No, I wanna keep the chopper. 692 00:25:28,326 --> 00:25:30,394 Jet, you have a key advantage. 693 00:25:30,428 --> 00:25:32,696 I'm gonna let you change the whammy if you want. 694 00:25:32,731 --> 00:25:35,299 [Jet] I will stay with escargot. 695 00:25:35,333 --> 00:25:36,600 I think that's great. 696 00:25:36,635 --> 00:25:38,536 Thirty minutes to create your high-end dinner 697 00:25:38,570 --> 00:25:40,271 featuring your whammy ingredient 698 00:25:40,305 --> 00:25:41,472 of escargot in a can 699 00:25:41,506 --> 00:25:45,476 and the food chopper has to be employed 700 00:25:45,510 --> 00:25:47,945 in the preparation. Again, all your pantries, 701 00:25:47,979 --> 00:25:50,381 your fridge, your freezer, all that is off-limits. 702 00:25:50,415 --> 00:25:51,916 And if you're missing a key ingredient, 703 00:25:51,950 --> 00:25:53,651 well, you're the one that did the shopping. 704 00:25:53,685 --> 00:25:56,587 So, here we go. Three chefs, 705 00:25:56,621 --> 00:25:57,788 two of you can start immediately, 706 00:25:57,822 --> 00:25:59,990 one of you has still got to count the coins 707 00:26:00,025 --> 00:26:03,761 - before you can go, okay? - Now, now, now? 708 00:26:03,795 --> 00:26:05,763 [Antonia] Oh, Jet like you've never played the game before. 709 00:26:05,797 --> 00:26:08,032 [Jet] No, I just... I just don't ever win. 710 00:26:08,066 --> 00:26:09,500 - That's all. - [Guy] Hunter, 711 00:26:09,534 --> 00:26:12,536 who will win the $50 Shop & Cook challenge? 712 00:26:12,571 --> 00:26:14,805 It all comes down to what happens in the next, 713 00:26:14,839 --> 00:26:17,207 I don't know, 30 minutes. Don't go anywhere. 714 00:26:26,017 --> 00:26:27,818 [Guy] Chef Antonia, Jet Tila, 715 00:26:27,852 --> 00:26:30,554 and the one and only Hamboni Christian Petroni 716 00:26:30,589 --> 00:26:33,490 are locked down in the big final culinary battle 717 00:26:33,525 --> 00:26:36,327 and they're doing that with a high-end dinner, 718 00:26:36,361 --> 00:26:39,129 escargot and a food chopper. 719 00:26:39,164 --> 00:26:40,264 [Christian] Gosh. 720 00:26:40,298 --> 00:26:41,599 [Damaris] Christian has to count 721 00:26:41,633 --> 00:26:44,401 all of that change. This could take a while, y'all 722 00:26:44,436 --> 00:26:46,770 Let's go, Christian. 723 00:26:46,805 --> 00:26:47,538 [Damaris] It's gonna be tight for him 724 00:26:47,572 --> 00:26:48,706 getting to cooking 725 00:26:48,740 --> 00:26:50,507 with the Package of Pain. 726 00:26:50,542 --> 00:26:52,443 [Christian] $42.98. 727 00:26:52,477 --> 00:26:54,945 $55 even. 728 00:26:54,980 --> 00:26:57,381 I'm just gonna say numbers in case I get it accidentally. 729 00:26:57,415 --> 00:26:59,149 Petroni. 730 00:26:59,184 --> 00:27:02,653 [Christian] About $37 worth of quarters, bro. 731 00:27:02,687 --> 00:27:03,621 [bell dings] 732 00:27:03,655 --> 00:27:05,456 [Guy] Oh my gosh, you guessed it. 733 00:27:05,490 --> 00:27:07,691 It is $37. You can start cooking. 734 00:27:07,726 --> 00:27:09,393 [Christian] You guys are the best. 735 00:27:09,427 --> 00:27:11,195 - Congratulations. - Congratulations. 736 00:27:11,229 --> 00:27:14,431 Very nice. 737 00:27:14,466 --> 00:27:17,534 When Guy says we have to make a high-end dinner, 738 00:27:17,569 --> 00:27:19,503 it's not about high-end ingredients 739 00:27:19,537 --> 00:27:21,472 but a high-end feeling. 740 00:27:21,506 --> 00:27:23,574 But nothing pulls at the heartstrings 741 00:27:23,608 --> 00:27:25,676 more than a simple, 742 00:27:25,710 --> 00:27:29,480 well-executed plate of pasta. 743 00:27:29,514 --> 00:27:32,883 I'm gonna take the classic preparation of escargot 744 00:27:32,917 --> 00:27:36,387 and I'm gonna turn it into a high-end pasta dish, 745 00:27:36,421 --> 00:27:37,721 kind of like a plated Aglio e Olio. 746 00:27:37,756 --> 00:27:41,659 And these escargot are gonna give great earthiness 747 00:27:41,693 --> 00:27:44,194 and flavor to my pasta dish. 748 00:27:45,330 --> 00:27:46,664 So I'm preparing all my ingredients 749 00:27:46,698 --> 00:27:50,501 and I'm gonna just start chopping away. 750 00:27:50,535 --> 00:27:53,704 I get my food chopper and I chop a bunch of parsley. 751 00:27:53,738 --> 00:27:57,675 Parsley is one of the main components to this dish. 752 00:27:57,709 --> 00:27:59,476 [Guy] When you get those parsley in there, 753 00:27:59,511 --> 00:28:01,512 that's when you go high-end. 754 00:28:01,546 --> 00:28:03,247 [Christian] Get a bunch of garlic. 755 00:28:05,617 --> 00:28:08,419 Chop a bunch of the escargot. 756 00:28:08,453 --> 00:28:09,620 Chop it like it's hot. 757 00:28:09,654 --> 00:28:11,255 I wish they would give us a food chopper 758 00:28:11,289 --> 00:28:13,557 whammy ingredient every time. 759 00:28:13,591 --> 00:28:16,860 Hey, babe. Go on the computers and get us a food chopper. 760 00:28:16,895 --> 00:28:18,662 We're gonna start the base of the sauce. 761 00:28:18,697 --> 00:28:22,833 We got extra virgin olive oil, toasted garlic. 762 00:28:22,867 --> 00:28:25,469 I wish I had those anchovies that I had to put back 763 00:28:25,503 --> 00:28:27,171 from my cart. 764 00:28:27,205 --> 00:28:28,272 [woman] You're way over. 765 00:28:28,306 --> 00:28:29,406 This doesn't fit in your budget. 766 00:28:29,441 --> 00:28:30,774 [Christian] Let's get rid of the anchovies. 767 00:28:30,809 --> 00:28:33,777 Yeah, something else I can pull off? 768 00:28:33,812 --> 00:28:35,612 [Antonia] So going into the second round, 769 00:28:35,647 --> 00:28:38,449 I still have chicken and bacon and shrimp. 770 00:28:38,483 --> 00:28:39,616 I feel confident. 771 00:28:39,651 --> 00:28:41,518 So I'm really thinking about 772 00:28:41,553 --> 00:28:45,189 making this, like, big sort of caldo soup, 773 00:28:45,223 --> 00:28:46,557 Asian inspired. 774 00:28:46,591 --> 00:28:50,594 Caldo is technically this rustic style food 775 00:28:50,628 --> 00:28:52,629 but it's all in the way that you deliver it. 776 00:28:52,664 --> 00:28:55,432 I'm gonna get started on this very intense broth. 777 00:28:55,467 --> 00:28:57,501 Making, like, a chicken and shrimp broth 778 00:28:57,535 --> 00:28:59,603 with coconut and lime. 779 00:28:59,637 --> 00:29:02,039 Shrimp shells and chicken. 780 00:29:03,341 --> 00:29:04,808 [Guy] What is high-end, Antonia? 781 00:29:04,843 --> 00:29:06,910 [Antonia] High-end really has to do with the way 782 00:29:06,945 --> 00:29:08,912 - that you plate something. - So you're talking like 783 00:29:08,947 --> 00:29:14,184 a baloney fleurette with a nacho cheese consomme? 784 00:29:14,219 --> 00:29:15,819 A hundred percent. 785 00:29:15,854 --> 00:29:19,423 High-end food, it is not just French cuisine. 786 00:29:19,457 --> 00:29:21,391 It is not just Italian cuisine. 787 00:29:21,426 --> 00:29:23,994 It can be any type of cuisine. 788 00:29:25,563 --> 00:29:28,499 [Marc] Let's all remember, $50 in groceries they bought 789 00:29:28,533 --> 00:29:29,700 and look at all the different dishes 790 00:29:29,734 --> 00:29:31,235 they've been able to make. 791 00:29:31,269 --> 00:29:32,302 You don't need much money 792 00:29:32,337 --> 00:29:33,370 to be able to make good food. 793 00:29:33,404 --> 00:29:35,639 Let's look at it that way. 794 00:29:35,673 --> 00:29:38,842 Oh, what am I gonna do? 795 00:29:38,877 --> 00:29:40,577 In my basket, I still have a rib eye steak. 796 00:29:40,612 --> 00:29:42,479 I've got a bunch of vegetables. 797 00:29:42,514 --> 00:29:43,547 That bok choy looks nice. 798 00:29:43,581 --> 00:29:45,349 I'm feeling good going into this round. 799 00:29:47,418 --> 00:29:48,585 Mmm, that's tasty. 800 00:29:48,620 --> 00:29:49,820 I can do something with that. 801 00:29:49,854 --> 00:29:51,688 The actual escargots are pretty delicious. 802 00:29:51,723 --> 00:29:53,457 All right. I think I have a direction. 803 00:29:53,491 --> 00:29:56,260 I'm gonna do a roulade, like, a beef roll, 804 00:29:56,294 --> 00:29:58,506 pounding out some rib eye, 805 00:29:58,530 --> 00:30:01,398 stuffing it with mushrooms and escargot. 806 00:30:01,432 --> 00:30:03,500 The first thing I work on is my escargot 807 00:30:03,535 --> 00:30:04,768 and mushroom duxelle. 808 00:30:04,803 --> 00:30:07,971 I've never deployed a food chopper before. 809 00:30:08,006 --> 00:30:11,708 So mushroom duxelle is really just chopped down mushroom. 810 00:30:11,743 --> 00:30:13,410 Okay. Okay. That's not bad. 811 00:30:13,444 --> 00:30:14,645 I can now work with that. 812 00:30:14,679 --> 00:30:16,547 And this food chopper is the perfect tool. 813 00:30:16,581 --> 00:30:17,781 Okay. Here we go. 814 00:30:17,816 --> 00:30:19,716 So in my pan, I've got olive oil, 815 00:30:19,751 --> 00:30:22,753 mushrooms, butter, salt, and escargot. 816 00:30:22,787 --> 00:30:25,722 I've never chopped escargot like that before 817 00:30:25,757 --> 00:30:28,492 but it's gonna work because mushrooms, 818 00:30:28,526 --> 00:30:31,128 escargot, a lot of umami. 819 00:30:32,664 --> 00:30:35,465 Next, I work on my rib eye roulade. 820 00:30:35,500 --> 00:30:36,700 Because I don't have enough steak 821 00:30:36,734 --> 00:30:39,636 to do two big old plates of steak, 822 00:30:39,671 --> 00:30:42,439 so I'm gonna need to stretch this one steak out. 823 00:30:42,473 --> 00:30:44,208 [Guy] Tell us about this fantastic gazpacho 824 00:30:44,242 --> 00:30:45,242 you're making. 825 00:30:45,276 --> 00:30:47,211 So I'm gonna do a roulade, 826 00:30:47,245 --> 00:30:48,512 a rib eye roulade, and then 827 00:30:48,546 --> 00:30:49,713 I'm gonna finish it with some vegetables. 828 00:30:49,747 --> 00:30:51,481 So I'm trying to show some technique. 829 00:30:51,516 --> 00:30:52,816 I'm trying to show some really fancy ingredients 830 00:30:52,851 --> 00:30:56,220 and bring it to the judges because they are fancy. 831 00:30:56,254 --> 00:30:57,588 [Guy] There we go. 832 00:30:57,622 --> 00:31:00,591 [Nyesha] Flattery will get you everywhere. 833 00:31:00,625 --> 00:31:02,359 [Jet] What am I thinking? 834 00:31:02,393 --> 00:31:04,528 I'm clearly out of my mind. 835 00:31:04,562 --> 00:31:06,730 [Christian] Aglio e Olio. 836 00:31:06,764 --> 00:31:09,066 [Guy] Christian, what's on the menu? 837 00:31:09,100 --> 00:31:10,500 [Christian] We're gonna take it to the Michelin star 838 00:31:10,535 --> 00:31:12,970 restaurants of the Amalfi Coast 839 00:31:13,004 --> 00:31:16,707 where we take the classic French escargot 840 00:31:16,741 --> 00:31:18,642 and we marry it with some beautiful 841 00:31:18,676 --> 00:31:21,578 dried perciatelli aglio e olio style. 842 00:31:21,613 --> 00:31:22,746 You're gonna love it. 843 00:31:22,780 --> 00:31:24,748 [Guy] All right. Good luck, good luck. 844 00:31:24,782 --> 00:31:27,417 [Christian] This is that chopped escargot. 845 00:31:27,452 --> 00:31:30,654 I add the escargot in the sauce 846 00:31:30,688 --> 00:31:32,956 and then I like to put some starchy, 847 00:31:32,991 --> 00:31:35,759 salty water, cooking with that olive oil, 848 00:31:35,793 --> 00:31:39,329 butter, toasted garlic, chilis, and escargot. 849 00:31:39,364 --> 00:31:41,531 Oh, oh, oh. 850 00:31:41,566 --> 00:31:42,733 Christian's getting excited. 851 00:31:42,767 --> 00:31:44,534 [Damaris] I like that he's not hiding 852 00:31:44,569 --> 00:31:46,470 the escargot at all but really highlighting them 853 00:31:46,504 --> 00:31:48,372 and making it about those. 854 00:31:48,406 --> 00:31:49,840 Totally. 855 00:31:49,874 --> 00:31:51,775 [Christian] I love adding some crunch 856 00:31:51,809 --> 00:31:55,612 in the form of breadcrumbs over my pasta. 857 00:31:55,647 --> 00:31:59,182 Nice texture to put over it. 858 00:31:59,217 --> 00:32:00,651 The simplest food 859 00:32:00,685 --> 00:32:03,487 is the hardest food to cook properly. 860 00:32:03,521 --> 00:32:05,756 Should you not salt your water enough? 861 00:32:05,790 --> 00:32:07,658 Should you over toast your garlic? 862 00:32:07,692 --> 00:32:11,495 The whole dish goes right into the chicken coop. 863 00:32:11,529 --> 00:32:13,297 They'll love it. 864 00:32:13,331 --> 00:32:14,564 Oh. We're kinda close. 865 00:32:14,599 --> 00:32:15,666 How much time do we have? 866 00:32:15,700 --> 00:32:17,467 [Guy] Eleven and a half minutes. 867 00:32:17,502 --> 00:32:18,602 What was I doing? Oh, noodles. 868 00:32:18,636 --> 00:32:19,803 Oh, where are you, noodles? 869 00:32:19,837 --> 00:32:21,705 [Guy] All right, chefs. Where are we at? 870 00:32:21,739 --> 00:32:23,640 I'm making little snail fritters. 871 00:32:23,675 --> 00:32:25,509 I'm using the required food chopper 872 00:32:25,543 --> 00:32:26,777 to help make the fritters, 873 00:32:26,811 --> 00:32:28,345 which I kind of think is brilliant. 874 00:32:28,379 --> 00:32:29,813 [Guy] Good gameplay. 875 00:32:29,847 --> 00:32:31,581 [Antonia] So while my broth is coming together, 876 00:32:31,616 --> 00:32:33,383 I get started on my fritter batter 877 00:32:33,418 --> 00:32:34,851 by taking all the escargot 878 00:32:34,886 --> 00:32:37,387 then mixing that with cilantro 879 00:32:37,422 --> 00:32:39,022 and a little bit of green onion, 880 00:32:39,057 --> 00:32:40,757 adding flour and egg to that mixture 881 00:32:40,792 --> 00:32:43,260 and then popping them into the fryer. 882 00:32:43,294 --> 00:32:44,494 Such a smart idea, I thought. 883 00:32:44,529 --> 00:32:46,330 How's my little fritter looking? 884 00:32:46,364 --> 00:32:47,531 [Marc] Escargot fritters. 885 00:32:47,565 --> 00:32:49,566 Sounds like a good move on her part there. 886 00:32:49,600 --> 00:32:51,768 That's a great little garnish on a dish, right? 887 00:32:51,803 --> 00:32:55,172 [Nyesha] An escargot fritter sounds bomb. 888 00:33:00,511 --> 00:33:02,346 [Jet] I'm gonna brown some bok choy, 889 00:33:02,380 --> 00:33:03,513 use this plancha to get 890 00:33:03,548 --> 00:33:05,582 a little crispy bok choy action. 891 00:33:05,616 --> 00:33:08,285 I have my roulade searing on the flat top, 892 00:33:08,319 --> 00:33:09,619 bok choy searing on the flat top. 893 00:33:09,654 --> 00:33:11,822 And I need to start this pan sauce. 894 00:33:11,856 --> 00:33:15,592 Gonna make a little mushroom sauce here. 895 00:33:15,626 --> 00:33:18,595 Butter, mushroom, onions, 896 00:33:18,629 --> 00:33:20,063 little oyster sauce 897 00:33:20,098 --> 00:33:22,332 because I don't have beef stock, that's rich. 898 00:33:22,367 --> 00:33:23,900 [Marc] Jet doesn't have beef stock, 899 00:33:23,935 --> 00:33:25,268 so he's enriching it with oyster sauce. 900 00:33:25,303 --> 00:33:26,536 That's a good move. 901 00:33:26,571 --> 00:33:28,405 [Damaris] I always think those little extra touches 902 00:33:28,439 --> 00:33:29,506 are what make something feel 903 00:33:29,540 --> 00:33:31,541 a little bit more high-end too. 904 00:33:31,576 --> 00:33:34,311 [Jet] Let's get this in the oven. 905 00:33:34,345 --> 00:33:36,079 Dude, this is gonna be so tight. 906 00:33:36,114 --> 00:33:37,614 The second business my parents opened 907 00:33:37,648 --> 00:33:39,583 after a grocery store was a restaurant. 908 00:33:39,617 --> 00:33:41,318 It was a very natural progression 909 00:33:41,352 --> 00:33:43,420 from being a grocer to a cook. 910 00:33:43,454 --> 00:33:45,589 Then a cook led me to becoming a chef. 911 00:33:45,623 --> 00:33:48,492 Sauce, veg, plates. 912 00:33:48,526 --> 00:33:51,495 Sweat. Ay-ay-ay. 913 00:33:51,529 --> 00:33:54,331 [Hunter] Two minutes, chefs. Two minutes to go. 914 00:33:58,503 --> 00:34:01,671 [Antonia] High-end plating is where it's at. 915 00:34:01,706 --> 00:34:04,207 So I take the broth, I strain it. 916 00:34:04,275 --> 00:34:05,275 Yes. 917 00:34:05,309 --> 00:34:06,543 Pour it into my pores 918 00:34:06,577 --> 00:34:08,578 because I'm gonna table side the broth 919 00:34:08,613 --> 00:34:10,680 into the noodles and then building the shrimp 920 00:34:10,715 --> 00:34:12,816 so that there's this stacking 921 00:34:12,850 --> 00:34:15,952 and then the bok choy and the fritters. 922 00:34:15,987 --> 00:34:19,456 Of course, fresh cilantro and fresh green onion around. 923 00:34:19,490 --> 00:34:22,125 Yeah, take that. 924 00:34:22,160 --> 00:34:22,626 [Jet] Going for plates. 925 00:34:22,660 --> 00:34:23,760 After a few minutes, 926 00:34:23,795 --> 00:34:25,529 I pull the roulade out of the oven. 927 00:34:25,563 --> 00:34:27,497 Try to get three per... 928 00:34:27,532 --> 00:34:29,266 First thing I'm gonna plate is the bok choy 929 00:34:29,300 --> 00:34:30,534 and the bell peppers. 930 00:34:30,568 --> 00:34:33,336 I know all the tricks because I judge the show. 931 00:34:33,371 --> 00:34:36,573 Mushrooms, escargot. 932 00:34:36,607 --> 00:34:40,210 And one of them is you gotta plate beautifully. 933 00:34:40,244 --> 00:34:41,611 Ay-ay-ay. 934 00:34:41,646 --> 00:34:44,281 [Nyesha] Such high skill level. 935 00:34:44,315 --> 00:34:46,049 [Guy] Thirty seconds to plate. 936 00:34:46,084 --> 00:34:48,385 [Damaris] Christian has to get it on the plate. 937 00:34:48,419 --> 00:34:50,720 Listen, I think I pulled this dish off 938 00:34:50,755 --> 00:34:53,690 in this beautiful $32 plate 939 00:34:53,724 --> 00:34:58,261 of spaghetti aglio e olio con snails. 940 00:34:58,296 --> 00:35:00,464 - Look at that. - Five. Four. 941 00:35:00,498 --> 00:35:02,466 - [Hunter] Three. - [Guy] Two. 942 00:35:02,500 --> 00:35:04,267 - [Hunter] One. - [Guy] Boom, boom. 943 00:35:04,302 --> 00:35:06,303 - Over. Good job, Chefs. - Nice. 944 00:35:06,337 --> 00:35:08,205 Great job, Chefs. 945 00:35:08,239 --> 00:35:09,573 - Woo. - [Guy] All right. 946 00:35:09,607 --> 00:35:12,375 So which one of you has turned your low cost groceries 947 00:35:12,410 --> 00:35:14,678 into a high scoring, high-end dinner? 948 00:35:14,712 --> 00:35:16,480 Well, the proof is in the presentation. 949 00:35:16,514 --> 00:35:18,682 Let's take it to the judges. 950 00:35:18,716 --> 00:35:21,384 - [horn honks] - [register jingles] 951 00:35:22,954 --> 00:35:25,422 - [horn honks] - [register jingles] 952 00:35:25,456 --> 00:35:27,057 Judges, here we are at the final game 953 00:35:27,091 --> 00:35:30,494 of GGG Delivery's All-Star Shop & Cook. 954 00:35:30,528 --> 00:35:31,628 Chef Jet, Chef Antonia 955 00:35:31,662 --> 00:35:33,430 - both tied at 41. - [Hunter] Amazing. 956 00:35:33,464 --> 00:35:35,365 Chef Christian down in the basement with a 38. 957 00:35:35,399 --> 00:35:36,700 Only three points off. All right. 958 00:35:36,734 --> 00:35:39,436 Up first, the Great Hamboni. 959 00:35:39,470 --> 00:35:41,605 Guys, we're talking high-end. 960 00:35:41,639 --> 00:35:45,442 And the escargot could not have made me happier. 961 00:35:45,476 --> 00:35:47,711 What I did was give you a version 962 00:35:47,745 --> 00:35:50,614 of spaghetti aglio e olio, right? 963 00:35:50,648 --> 00:35:53,416 France meets Napoli. 964 00:35:53,451 --> 00:35:56,219 France meets cooking at home. 965 00:35:57,455 --> 00:35:59,623 The crispy breadcrumbs and the escargot, 966 00:35:59,657 --> 00:36:02,359 bringing in that earthiness. 967 00:36:02,393 --> 00:36:04,394 Enjoy this with someone you love, 968 00:36:04,428 --> 00:36:06,229 staring across the table at them 969 00:36:06,264 --> 00:36:08,565 looking into their eyes. 970 00:36:08,599 --> 00:36:10,534 Me and you, could be us. 971 00:36:10,568 --> 00:36:13,336 [Damaris] I think your gameplay is probably the best 972 00:36:13,371 --> 00:36:14,571 because you didn't... 973 00:36:14,605 --> 00:36:16,039 You didn't try to hide those snails. 974 00:36:16,073 --> 00:36:18,375 You made those snails your protein. 975 00:36:18,409 --> 00:36:20,544 You've leaned way into the garlic 976 00:36:20,578 --> 00:36:21,878 and way into the parsley, 977 00:36:21,913 --> 00:36:24,414 so you have fresh but you also have spicy. 978 00:36:24,448 --> 00:36:25,549 [Marc] This looks like a perfectly 979 00:36:25,583 --> 00:36:27,484 beautiful bowl of pasta. 980 00:36:27,518 --> 00:36:29,719 The star ingredient which was the snails, 981 00:36:29,754 --> 00:36:31,488 I like that you chopped them up 982 00:36:31,522 --> 00:36:33,490 but I wish you had kept a couple of them whole 983 00:36:33,524 --> 00:36:34,858 just to give a little bit of, like, 984 00:36:34,892 --> 00:36:38,395 hello, here we are because they are very, very delicious. 985 00:36:38,429 --> 00:36:39,563 Fair enough. 986 00:36:39,597 --> 00:36:41,331 [Nyesha] I love the use of the texture 987 00:36:41,365 --> 00:36:42,666 in the breadcrumbs. It feels high-end 988 00:36:42,700 --> 00:36:45,202 but it also feels very familiar. 989 00:36:46,571 --> 00:36:47,637 Beautiful. Nicely done. 990 00:36:47,672 --> 00:36:49,573 Next, Chef Antonia. 991 00:36:49,607 --> 00:36:51,474 [Antonia] So for my high-end dinner, 992 00:36:51,509 --> 00:36:54,377 I made a beautiful coconut shrimp and chicken broth 993 00:36:54,412 --> 00:36:56,980 with rice noodles, some pickled cabbage, 994 00:36:57,014 --> 00:36:59,716 some sauted shrimp and escargot fritter. 995 00:36:59,750 --> 00:37:05,021 I'm gonna go ahead and pour my broth over the top. 996 00:37:05,056 --> 00:37:06,189 Ah. 997 00:37:07,592 --> 00:37:10,393 The noodles are beautifully tender. 998 00:37:11,529 --> 00:37:13,630 The escargot fritter, 999 00:37:13,664 --> 00:37:16,166 the texture of it is so beautifully spongy, 1000 00:37:16,200 --> 00:37:18,001 it works so well. 1001 00:37:18,035 --> 00:37:19,703 [Marc] We're never gonna worry about presentation with you. 1002 00:37:19,737 --> 00:37:21,571 It's always absolutely spectacular. 1003 00:37:21,606 --> 00:37:23,406 It's a beautiful looking dish. 1004 00:37:23,441 --> 00:37:24,507 The flavors you're describing 1005 00:37:24,542 --> 00:37:26,309 are getting me very excited. 1006 00:37:26,344 --> 00:37:27,544 I think the heat from the sauce, 1007 00:37:27,578 --> 00:37:29,879 the noodles, the texture you put on the shrimp, 1008 00:37:29,914 --> 00:37:32,482 I love that all of this really fits together. 1009 00:37:32,516 --> 00:37:34,084 And by the way, since I see you're still eating, 1010 00:37:34,118 --> 00:37:36,553 - it's got to taste good. - It's really good. 1011 00:37:36,587 --> 00:37:38,154 [Nyesha] This almost seems like a sort of 1012 00:37:38,189 --> 00:37:40,757 Vietnamese approach, almost like a pho, 1013 00:37:40,791 --> 00:37:43,593 using the coconut flavors and the rice noodles. 1014 00:37:43,628 --> 00:37:45,362 Loved it. Very inventive, Chef. 1015 00:37:45,396 --> 00:37:46,830 - Thank you. - I like that 1016 00:37:46,864 --> 00:37:50,567 you piled the shrimp on the nestled noodles. 1017 00:37:50,601 --> 00:37:53,603 The only thing is I'm not sold on those fritters 1018 00:37:53,638 --> 00:37:55,839 getting put into the broth. 1019 00:37:55,873 --> 00:37:59,209 I don't know if I want that light airy fritter 1020 00:37:59,243 --> 00:38:01,344 to be soaked in broth. 1021 00:38:01,379 --> 00:38:03,647 It's like a little escargot meatball. 1022 00:38:03,681 --> 00:38:05,348 [Guy] Beautiful, Warrior Princess. 1023 00:38:05,383 --> 00:38:07,651 Next, Chef Jet. 1024 00:38:07,685 --> 00:38:09,719 I made a rib eye roulade, 1025 00:38:09,754 --> 00:38:12,255 stuffing basically made of mushrooms 1026 00:38:12,290 --> 00:38:13,556 and the escargot. 1027 00:38:13,591 --> 00:38:15,525 And I used the chopper, it was really great 1028 00:38:15,559 --> 00:38:17,427 to get everything down fine. 1029 00:38:17,461 --> 00:38:20,063 I made a sauce au champignon. 1030 00:38:21,599 --> 00:38:23,833 It's important for me to nail the sear of the roulade 1031 00:38:23,868 --> 00:38:26,603 but really make it nice and warm, pink center. 1032 00:38:26,637 --> 00:38:27,570 Hit that medium rare. 1033 00:38:27,605 --> 00:38:29,739 Thank you very much, judges. 1034 00:38:29,774 --> 00:38:31,374 [Damaris] There is absolutely no doubt 1035 00:38:31,409 --> 00:38:34,411 that you are giving us high-end. 1036 00:38:34,445 --> 00:38:36,446 When you talk about making it roulade, 1037 00:38:36,480 --> 00:38:37,647 that alerts me to the fact that, like, 1038 00:38:37,682 --> 00:38:39,649 "Ooh, this is fancy." 1039 00:38:39,684 --> 00:38:41,217 There are doughnuts for dessert, by the way. 1040 00:38:41,252 --> 00:38:42,519 So we're covered. 1041 00:38:42,553 --> 00:38:46,790 Guys, I can't help that I like a doughnut, okay? 1042 00:38:46,824 --> 00:38:49,526 [Marc] I do love the idea that you took a nice piece 1043 00:38:49,560 --> 00:38:52,228 of very expensive meat but you stretched it out. 1044 00:38:52,263 --> 00:38:54,464 The star ingredient which was the high-end ingredient, 1045 00:38:54,498 --> 00:38:56,466 the snail, you also have chopped it up 1046 00:38:56,500 --> 00:38:58,435 and sort of buried it into your dish. 1047 00:38:58,469 --> 00:39:00,470 I'm a little sad because I love snails 1048 00:39:00,504 --> 00:39:01,871 and I love to see them and eat them. 1049 00:39:01,906 --> 00:39:04,240 [Nyesha] I feel, like, when you sliced the beef, 1050 00:39:04,275 --> 00:39:05,875 there's a beautiful pink hue to the beef, 1051 00:39:05,910 --> 00:39:10,447 so that made me visually wanna dive into that dish. 1052 00:39:10,481 --> 00:39:11,748 And overall, I thought it was a great dish. 1053 00:39:11,782 --> 00:39:13,416 - Thank you. - Thank you. 1054 00:39:13,451 --> 00:39:14,784 [Marc] Thank you, chef. 1055 00:39:14,819 --> 00:39:17,554 It's time for the judges to cast their final scores. 1056 00:39:17,588 --> 00:39:18,621 Now the chef, as you know, 1057 00:39:18,656 --> 00:39:20,390 with the highest combined score 1058 00:39:20,424 --> 00:39:22,559 at the end of this round 1059 00:39:22,593 --> 00:39:24,894 will have a shot of winning up to $20,000. 1060 00:39:24,929 --> 00:39:28,998 So we're gonna ask you to please leave the feed. 1061 00:39:29,033 --> 00:39:30,400 All right, judges. Go ahead. Write down your scores. 1062 00:39:30,434 --> 00:39:31,568 Text those over to Hunter. 1063 00:39:31,602 --> 00:39:32,635 He will get the average together. 1064 00:39:32,670 --> 00:39:34,404 Get them on the board. 1065 00:39:34,438 --> 00:39:35,739 We'll find out who wins the high-end dinner 1066 00:39:35,773 --> 00:39:37,407 and we'll see who made the most 1067 00:39:37,441 --> 00:39:38,575 of the low cost ingredients 1068 00:39:38,609 --> 00:39:40,977 and gets a shot at the big money. 1069 00:39:42,847 --> 00:39:45,348 All right. Chefs, thank you very much. 1070 00:39:45,383 --> 00:39:46,583 Let's check out the final scores. 1071 00:39:46,617 --> 00:39:48,462 Out of the first round, 1072 00:39:48,486 --> 00:39:50,653 Chef Jet and Chef Antonio were tied at 41 1073 00:39:50,688 --> 00:39:53,556 and Christian Petroni with a strong 38. 1074 00:39:53,591 --> 00:39:55,158 Christian let's see how you did 1075 00:39:55,192 --> 00:39:56,393 in the second round. 1076 00:39:56,427 --> 00:39:58,428 12, 12, 9, 9. 1077 00:39:58,462 --> 00:40:00,764 42 for a score of 80. 1078 00:40:00,798 --> 00:40:02,632 - Congratulations. - We'll see. 1079 00:40:02,666 --> 00:40:04,334 We'll see. All right. 1080 00:40:04,368 --> 00:40:05,535 [Guy] Let's go to Jet. 1081 00:40:05,569 --> 00:40:08,605 Jet, 14, 13, 9, 9, 1082 00:40:08,639 --> 00:40:10,807 for a score of 45. 1083 00:40:10,841 --> 00:40:13,910 - [Hunter] 86. - Wow. Thank you, judges. 1084 00:40:13,944 --> 00:40:17,614 [Guy] It would take Antonia with 45 or better 1085 00:40:17,648 --> 00:40:20,383 and we've got a 13, 13, 1086 00:40:20,418 --> 00:40:22,419 10, 9, 45. 1087 00:40:22,453 --> 00:40:25,422 - [Hunter] Wait, what? - For a tie. 1088 00:40:25,456 --> 00:40:26,756 - Jet Tila... - Come on. 1089 00:40:26,791 --> 00:40:29,259 - [Guy] ...Antonia Lafosa tie. - What? 1090 00:40:29,293 --> 00:40:31,561 No. No. No. 1091 00:40:31,595 --> 00:40:35,799 [Guy] Our GGG Delivery's All Star Shop & Cook winner... 1092 00:40:35,833 --> 00:40:38,535 - Jet and Antonia. - ...Antonia and Jet. 1093 00:40:38,569 --> 00:40:40,970 Well done. 1094 00:40:43,274 --> 00:40:44,407 Money Wheel time. 1095 00:40:44,442 --> 00:40:46,376 A lot of big chances on here, 1096 00:40:46,410 --> 00:40:49,612 $10,000, $15,000, $5,000, $0. 1097 00:40:49,647 --> 00:40:53,316 [Antonia] We just play it like when Guy just offers us cash? 1098 00:40:53,350 --> 00:40:55,418 So I'm gonna offer you cash right now. 1099 00:40:55,453 --> 00:40:57,253 You wanna go $10,000 total? 1100 00:40:57,288 --> 00:40:58,621 Five thousand each. 1101 00:40:58,656 --> 00:41:01,491 - Oh, God. Jet. - [Jet] Oh. 1102 00:41:01,525 --> 00:41:03,092 Let's spin. Let's spin. 1103 00:41:03,127 --> 00:41:06,596 Jet, you know what happens when you split zero? 1104 00:41:06,630 --> 00:41:07,797 I don't want to spin. 1105 00:41:07,832 --> 00:41:11,468 I'm not... I'm not signing off on this. 1106 00:41:11,502 --> 00:41:12,535 I wanna spin. 1107 00:41:12,570 --> 00:41:14,170 Let me ask you a question, Jet. 1108 00:41:14,205 --> 00:41:15,438 What would Ali do? 1109 00:41:15,473 --> 00:41:17,507 You know what Ali is doing off screen right now? 1110 00:41:17,541 --> 00:41:18,975 - Where's Ali? - [Jet] Ali, come on. 1111 00:41:19,009 --> 00:41:20,376 - There it is. - [Antonia] Ali. 1112 00:41:20,411 --> 00:41:22,979 Spin. Spin. 1113 00:41:23,013 --> 00:41:25,582 - No. - [Guy] And the boss says spin. 1114 00:41:25,616 --> 00:41:28,251 Jet, you get half of whatever I spin. 1115 00:41:28,285 --> 00:41:30,687 Wow. Ali says spin, Guy. 1116 00:41:30,721 --> 00:41:32,322 - [Guy] All right. - So we're gonna spin. 1117 00:41:32,356 --> 00:41:34,257 Here we go. 1118 00:41:35,893 --> 00:41:39,295 - Ooh, it's a big spin. - [Jet] I can't even look. 1119 00:41:39,330 --> 00:41:42,265 Come on. 1120 00:41:42,299 --> 00:41:43,666 [Guy] Oh. 1121 00:41:43,701 --> 00:41:46,436 - $10,000. - Oh, $10,000. 1122 00:41:46,470 --> 00:41:50,473 So $5,000 to Antonia, $5,000 to Jet. 1123 00:41:50,508 --> 00:41:52,675 That was a lot of drama to get that $5,000 1124 00:41:52,710 --> 00:41:54,410 but I'll tell you what, that is exactly 1125 00:41:54,445 --> 00:41:56,613 what you love about GGG Delivery. 1126 00:41:56,647 --> 00:41:59,082 We'll see you all next week on GGG Delivery. 1127 00:41:59,116 --> 00:42:00,049 Adios.