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Ladies and gentlemen,
unfortunately,
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00:00:01,668 --> 00:00:03,469
Flavortown Market is closed
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00:00:03,503 --> 00:00:07,639
for a massive renovation
that I can't wait to show you.
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Unfortunately,
that means I can't fill
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the delivery boxes
with the ingredients
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00:00:11,711 --> 00:00:13,445
from our aisles
like we usually do.
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But I wasn't gonna
let that stop us
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00:00:15,715 --> 00:00:17,649
from making
our all-star chefs play
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00:00:17,684 --> 00:00:22,554
- some of our evil GGG games.
- Can I go? Can I go?
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00:00:22,589 --> 00:00:25,691
So, I sent them each $50
to shop at their own markets
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- for their own groceries.
- [Jet] I'm way over, huh?
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[Hunter] But whatever
they can get with $50
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is all they can use for,
for the entire competition.
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[man speaking]
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[Jet] I don't have milk.
This is not easy.
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[Guy] It's All-Star
Shop & Cook right now
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on GGG Delivery.
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Mm, mm, mm, mm.
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[horn honks]
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So Hunter, are you ready
to welcome
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our not-so-secret shoppers?
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- Absolutely.
- Let's meet them now.
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First up, we have renowned chef
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whose multi-SoCal
restaurant empire
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goes through tons
of groceries every day.
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The Princess Warrior
or the Warrior Princess,
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Chef Antonia Lofaso.
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What's up?
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I'm a pro at the supermarket.
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But I have no idea
what Hunter and Guy
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have up their sleeves.
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Is it breakfast,
lunch, is it dinner?
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I don't know.
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[Antonia speaking]
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[Antonia]
Chicken thighs at $5.64.
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I have to get ingredients
that you can cross-utilize.
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It's about
how far can $50 get me?
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[woman] $49.62.
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Hi, Chef. Who do we have today?
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I'm like half-warrior,
half-princess right now,
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- so...
- That is a dangerous combo.
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Welcome, Chef.
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Next up, acclaimed chef,
culinary world record holder,
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and the husband to Ali,
the one and only,
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- Ali's husband...
- [laughs]
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00:01:45,371 --> 00:01:46,572
[Guy] ...Chef Jet Tila.
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What's happening,
Guy and Hunter?
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[Hunter] What's up, Jet?
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How many Alis
did I get in there?
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00:01:50,477 --> 00:01:51,810
I counted four on that one.
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I wanna get the Ali meter
on the bottom of the screen.
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[Jet] That's five. That's five.
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[Guy] Yeah.
Oh, that is another one.
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I said Ali again.
So, that made it six.
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[Jet] My parents opened
the first Thai market
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in the history of America.
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So, I grew up
in a grocery store,
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so I'm the one who does
the grocery shopping
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in the Tila house.
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I have no idea
what's about to happen today.
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Thank you very much. And then...
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I need one whole chicken.
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When I went shopping,
I had to cover the basics
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with some proteins, greens,
and I need some seasoning.
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- Thank you so much, lady.
- [woman] Okay.
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[Jet speaking]
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And Food Network star
who still finds inspiration
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in Italian markets
in his old Bronx neighborhood,
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the Hambino himself,
Chef Christian Petroni.
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Hey, guys. Love you, miss you.
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My name is Christian Petroni.
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I have a wife
that's way out of my league.
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Sheri does most of the shopping
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because I'm not allowed to go
to the supermarket hungry
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or with the credit card.
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Wow. This is not as easy
as I thought.
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Trying to figure out
how to turn this $50
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into $20K.
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All right. We're in business.
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See ya.
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All right, chefs.
Welcome to GGG Delivery.
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So, we sent you grocery money.
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Mmm-hmm.
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And it looks like all of you
have a lot of baggage.
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All right.
Not that I don't believe you,
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but I want you to go ahead
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and hold up the receipts
to the camera.
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- I wanna take a look at this.
- [Hunter] We need some proof.
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[Guy] Let me see.
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All right. All right.
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Hopefully, you shopped carefully
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because tonight,
the rest of your pantry,
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including your fridge
and your freezer,
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off-limits.
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You get to use
your standard pantry
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that we give you
in Flavortown Market
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when you compete.
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Other than that,
it's off-limits, okay?
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You have to prepare not one
but two complete meals tonight
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using only the ingredients
that you bought
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with your $50
at your grocery store.
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[Hunter] Yes. And as always,
our judges will score
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your dishes based
on gameplay, yeah,
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creativity, plating,
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and description of their taste.
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[Guy] The chef with
the highest combined score
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after two rounds will get a shot
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at winning up to $20,000.
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But I gotta be honest with you,
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that's only if you do not
run out of groceries first.
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So, go ahead, take everything
out of your bags
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so we could see
what you shopped for.
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[Antonia] I have to say
I think that I got
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a lot of really good stuff.
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[Guy] Now, we asked you
to shop for any meal
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so I hope that you have
a nice wide variety
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of things to work with.
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All right. First meal,
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it's the meal
that everybody loves
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but as chefs, we hate to make.
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- Brunch.
- Thank you very much.
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- [laughs]
- Oh, she had that fast.
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- That was really fast.
- I know the answer.
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We hated working brunch.
We hated prepping brunch.
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[Antonia] Saturday night
service was so hard.
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Whoever had
to work Sunday brunch
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was just never happy.
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Now, we couldn't
send you guys groceries
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but we did send you a gift box
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00:04:41,581 --> 00:04:44,283
that will help you complete
the first challenge.
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See? Who were the givers?
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- Go ahead, get your box.
- [Hunter] Go get your boxes.
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Come on.
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[Christian] Here we go.
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[grunts] Look at that thing.
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[Antonia] Are we opening this?
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[Guy] So, ladies and gentlemen,
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00:05:01,334 --> 00:05:05,237
without further ado,
special gift.
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- [Jet] There's nothing.
- Oh, my God,
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I know
what he's gonna make us do.
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Everything has to...
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Chefs, your Sunday brunch
is gonna be restricted
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to the ingredients
that you could afford
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on your $50 budget
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00:05:17,617 --> 00:05:19,584
but also what portion
of the ingredients
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can fit inside
this little cardboard box
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00:05:21,521 --> 00:05:23,288
because this is Think Small.
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- [sighs]
- Oh, man.
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Come on, dude.
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[Guy] Thirty minutes to prepare
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00:05:27,860 --> 00:05:29,695
and plate your Sunday brunch.
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Three boxes,
it only should hold about
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two pounds of ingredients,
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and one of these people win
a key advantage
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00:05:34,600 --> 00:05:36,535
when they go for the gold,
right?
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- [Hunter] That's correct.
- Go, bro.
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[Jet] All right.
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I can't do
the whole pack of eggs.
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[Guy] Look at this.
Christian's got a good idea.
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He's unpackaging things.
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[Antonia] When I hear
Sunday brunch, I'm like,
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[makes sound]
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The challenge is Think Small
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so I have to make sure
that all my ingredients
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can fit in the tiny little box
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in order to start cooking.
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When I was shopping,
I thought about this,
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I'm like, if there
is a breakfast challenge,
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I'm gonna do my take
on a huevos rancheros.
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I can do crispy tortillas,
I've got eggs,
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I've got bacon,
I've got cabbage,
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and cilantro.
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Okay. I'm ready.
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- [Hunter] What?
- That's it? You're done?
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- [Antonia] That's it.
- [Jet] I'm not ready.
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Calm down, Antonia, calm down.
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- [Guy] Antonia, you can go.
- [Antonia] Yay.
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You know, am I wanting
a tomato for salsa?
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Sure. Perhaps.
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Oh, no.
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00:06:24,550 --> 00:06:27,586
Sunday brunch to me
is a little breakfast,
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a little lunch, a little savory,
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a little sweet.
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That doesn't makes sense.
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So it's whatever
we can fit in the box.
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There's whole chicken,
got some apples.
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I know there's a great pantry
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that Guy is giving us.
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00:06:40,733 --> 00:06:43,535
My only out here
is chicken and waffles.
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Thank you, Guy.
You're such a giver.
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Am I good? It fits in the box.
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Go, Jet.
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Okay. [groans]
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[Christian] So,
I'm filling up the box,
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you know, Guy says brunch.
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Automatically, I'm like,
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00:06:57,984 --> 00:07:00,585
I knew it was a good thing
to grab eggs.
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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.
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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.
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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.
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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.
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00:08:16,529 --> 00:08:19,431
Kind of flatten these guys
out a little bit
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00:08:19,465 --> 00:08:22,334
so they fry up more evenly.
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00:08:24,270 --> 00:08:28,540
Waffle batter, dredge.
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00:08:28,574 --> 00:08:29,508
[Antonia]
You know what's so funny?
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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.
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00:08:38,618 --> 00:08:41,386
[Antonia] Clearly,
you need to think out loud.
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00:08:41,420 --> 00:08:42,587
- [Hunter] Husband of Ali.
- [laughs]
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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.
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00:08:48,494 --> 00:08:51,463
I know it's ambitious,
but it's brunch.
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00:08:51,497 --> 00:08:53,298
[Hunter] Yeah, I think
chicken waffles is brunch,
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00:08:53,332 --> 00:08:54,733
I like that. Good luck.
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00:08:54,767 --> 00:08:56,501
[Jet] I want a very
crunchy crust.
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00:08:56,569 --> 00:08:57,802
We'll go dredge.
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00:08:57,837 --> 00:09:00,405
I cook brunch at least twice
a week in this house.
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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.