Ladies and gentlemen, unfortunately,
Flavortown Market is closed
for a massive renovation that I can't wait to show you.
Unfortunately, that means I can't fill
the delivery boxes with the ingredients
from our aisles like we usually do.
But I wasn't gonna let that stop us
from making our all-star chefs play
- some of our evil GGG games. - Can I go? Can I go?
So, I sent them each $50 to shop at their own markets
- for their own groceries. - [Jet] I'm way over, huh?
[Hunter] But whatever they can get with $50
is all they can use for, for the entire competition.
[man speaking]
[Jet] I don't have milk. This is not easy.
[Guy] It's All-Star Shop & Cook right now
on GGG Delivery.
Mm, mm, mm, mm.
[horn honks]
So Hunter, are you ready to welcome
our not-so-secret shoppers?
- Absolutely. - Let's meet them now.
First up, we have renowned chef
whose multi-SoCal restaurant empire
goes through tons of groceries every day.
The Princess Warrior or the Warrior Princess,
Chef Antonia Lofaso.
What's up?
I'm a pro at the supermarket.
But I have no idea what Hunter and Guy
have up their sleeves.
Is it breakfast, lunch, is it dinner?
I don't know.
[Antonia speaking]
[Antonia] Chicken thighs at $5.64.
I have to get ingredients that you can cross-utilize.
It's about how far can $50 get me?
[woman] $49.62.
Hi, Chef. Who do we have today?
I'm like half-warrior, half-princess right now,
- so... - That is a dangerous combo.
Welcome, Chef.
Next up, acclaimed chef, culinary world record holder,
and the husband to Ali, the one and only,
- Ali's husband... - [laughs]
[Guy] ...Chef Jet Tila.
What's happening, Guy and Hunter?
[Hunter] What's up, Jet?
How many Alis did I get in there?
I counted four on that one.
I wanna get the Ali meter on the bottom of the screen.
[Jet] That's five. That's five.
[Guy] Yeah. Oh, that is another one.
I said Ali again. So, that made it six.
[Jet] My parents opened the first Thai market
in the history of America.
So, I grew up in a grocery store,
so I'm the one who does the grocery shopping
in the Tila house.
I have no idea what's about to happen today.
Thank you very much. And then...
I need one whole chicken.
When I went shopping, I had to cover the basics
with some proteins, greens, and I need some seasoning.
- Thank you so much, lady. - [woman] Okay.
[Jet speaking]
And Food Network star who still finds inspiration
in Italian markets in his old Bronx neighborhood,
the Hambino himself, Chef Christian Petroni.
Hey, guys. Love you, miss you.
My name is Christian Petroni.
I have a wife that's way out of my league.
Sheri does most of the shopping
because I'm not allowed to go to the supermarket hungry
or with the credit card.
Wow. This is not as easy as I thought.
Trying to figure out how to turn this $50
into $20K.
All right. We're in business.
See ya.
All right, chefs. Welcome to GGG Delivery.
So, we sent you grocery money.
Mmm-hmm.
And it looks like all of you have a lot of baggage.
All right. Not that I don't believe you,
but I want you to go ahead
and hold up the receipts to the camera.
- I wanna take a look at this. - [Hunter] We need some proof.
[Guy] Let me see.
All right. All right.
Hopefully, you shopped carefully
because tonight, the rest of your pantry,
including your fridge and your freezer,
off-limits.
You get to use your standard pantry
that we give you in Flavortown Market
when you compete.
Other than that, it's off-limits, okay?
You have to prepare not one but two complete meals tonight
using only the ingredients that you bought
with your $50 at your grocery store.
[Hunter] Yes. And as always, our judges will score
your dishes based on gameplay, yeah,
creativity, plating,
and description of their taste.
[Guy] The chef with the highest combined score
after two rounds will get a shot
at winning up to $20,000.
But I gotta be honest with you,
that's only if you do not run out of groceries first.
So, go ahead, take everything out of your bags
so we could see what you shopped for.
[Antonia] I have to say I think that I got
a lot of really good stuff.
[Guy] Now, we asked you to shop for any meal
so I hope that you have a nice wide variety
of things to work with.
All right. First meal,
it's the meal that everybody loves
but as chefs, we hate to make.
- Brunch. - Thank you very much.
- [laughs] - Oh, she had that fast.
- That was really fast. - I know the answer.
We hated working brunch. We hated prepping brunch.
[Antonia] Saturday night service was so hard.
Whoever had to work Sunday brunch
was just never happy.
Now, we couldn't send you guys groceries
but we did send you a gift box
that will help you complete the first challenge.
See? Who were the givers?
- Go ahead, get your box. - [Hunter] Go get your boxes.
Come on.
[Christian] Here we go.
[grunts] Look at that thing.
[Antonia] Are we opening this?
[Guy] So, ladies and gentlemen,
without further ado, special gift.
- [Jet] There's nothing. - Oh, my God,
I know what he's gonna make us do.
Everything has to...
Chefs, your Sunday brunch is gonna be restricted
to the ingredients that you could afford
on your $50 budget
but also what portion of the ingredients
can fit inside this little cardboard box
because this is Think Small.
- [sighs] - Oh, man.
Come on, dude.
[Guy] Thirty minutes to prepare
and plate your Sunday brunch.
Three boxes, it only should hold about
two pounds of ingredients,
and one of these people win a key advantage
when they go for the gold, right?
- [Hunter] That's correct. - Go, bro.
[Jet] All right.
I can't do the whole pack of eggs.
[Guy] Look at this. Christian's got a good idea.
He's unpackaging things.
[Antonia] When I hear Sunday brunch, I'm like,
[makes sound]
The challenge is Think Small
so I have to make sure that all my ingredients
can fit in the tiny little box
in order to start cooking.
When I was shopping, I thought about this,
I'm like, if there is a breakfast challenge,
I'm gonna do my take on a huevos rancheros.
I can do crispy tortillas, I've got eggs,
I've got bacon, I've got cabbage,
and cilantro.
Okay. I'm ready.
- [Hunter] What? - That's it? You're done?
- [Antonia] That's it. - [Jet] I'm not ready.
Calm down, Antonia, calm down.
- [Guy] Antonia, you can go. - [Antonia] Yay.
You know, am I wanting a tomato for salsa?
Sure. Perhaps.
Oh, no.
Sunday brunch to me is a little breakfast,
a little lunch, a little savory,
a little sweet.
That doesn't makes sense.
So it's whatever we can fit in the box.
There's whole chicken, got some apples.
I know there's a great pantry
that Guy is giving us.
My only out here is chicken and waffles.
Thank you, Guy. You're such a giver.
Am I good? It fits in the box.
Go, Jet.
Okay. [groans]
[Christian] So, I'm filling up the box,
you know, Guy says brunch.
Automatically, I'm like,
I knew it was a good thing to grab eggs.
With a limited budget, there's a few things
you know will most likely stretch you through the day.
Eggs, bacon, a lemon.
You know, I'm gonna wanna take some of that shrimp.
I grab half of my oregano.
So, this was gonna be a smash-up of two dishes,
between the French toast and the eggs benny.
[Guy] You don't have to close the box, Hambino.
I thought I had to close the box.
- [Guy] No, you don't have to. - [laughs]
Go.
[intense music playing]
[Guy] Antonia, what's on the menu?
[Antonia] I'm gonna do, uh, huevos rancheros.
Sort of my lighter California version of it.
The first thing I start for my Sunday brunch
is to get my bacon cooked.
I need that fat cooled just a little bit
to make a bacon vinaigrette.
Then I cook eggs into all of that brown butter.
These eggs have to be perfect.
I'm gonna toast a little bit of cumin in the brown butter.
Cumin is my pantry staple, butter is in my pantry staple.
So, those are kind of freebies
and I wanna make sure I utilize them.
Look how perfect those eggs are, guys.
[Jet] Okay. Here we go.
I gotta get the chicken frying or I'm not gonna
knock this out in time.
So, I bought a whole chicken because it gives me
a lot of dish options.
I'm going to pound the breast thin.
Kind of flatten these guys out a little bit
so they fry up more evenly.
Waffle batter, dredge.
[Antonia] You know what's so funny?
Is I can hear them in my ear right now.
Jet's teaching a cooking class.
[laughs] I'm freaking out right now.
I need to think out loud.
[Antonia] Clearly, you need to think out loud.
- [Hunter] Husband of Ali. - [laughs]
[Hunter] Jet, how you doing?
[Jet] What's up, Hunter?
I'm gonna try to make chicken and waffles
in the right amount of time, man.
I know it's ambitious, but it's brunch.
[Hunter] Yeah, I think chicken waffles is brunch,
I like that. Good luck.
[Jet] I want a very crunchy crust.
We'll go dredge.
I cook brunch at least twice a week in this house.
Egg.
I'm basically everybody's short-order cook.
Ali, the kids, they wake up and go,
"Oh, I want... I want pancakes,
make it happen."
Hold on to your butts.
Oh, yeah.
[Christian] I'm gonna mash up eggs benny
with French toast.
Oh, no. I returned the cream.
Good morning, young lady.
[Guy] But you took out that heavy cream?
[Christian] I lose the heavy cream, I guess.
So, plan A goes out the window, what do we do?
[Guy] Our all-star chefs are feeling
the Sunday brunch crunch.
Oh, we love that.
We'll find out if they could pull off tonight's
ambitious plan with only $50 worth of groceries,
when we return.
[horn honks]
[Guy] Chefs, you got 20 minutes left.
So here to talk about a big bunch of brunch
and a small budget is the GGG
esteemed judging panel.
Legendary New York chef who both reasons
and seasons with authority, the one only and Murph,
Chef Marc Murphy.
Are you on the skinny-weeny team?
- You look fantastic. - [Marc] Why, thank you.
Yeah, I've taken it down a notch, so to speak,
like 20 pounds.
There you go.
Food Network star who makes an awesome
Southern Belle brunch,
the one and only Damaris Phillips.
Hey, y'all.
Where's your herd of cats?
How many cats, just in the tens or twenties,
- do you have? - We have six cats.
[Hunter] Okay. That's scary.
[Guy] Could you just tell me their names?
Florence, Cleo, Pearl,
Opal, Wallis, and Mr. Bert Fancy.
- [cat meows] - Mister...
- And Mister what? - Bert Fancy.
- [Nyesha laughs] - [Marc laughs]
[Guy] Acclaimed Southern California chef,
a Tournament of Champions Wild Card winner,
the ninja herself, Chef Nyesha Arrington.
- Hello, Chef. - Hello.
Thank you for having me here today.
[Guy] Not only did they have to cook
with what they could purchase with $50
in a grocery store near them,
they had to make a Sunday brunch.
You know, I think we're gonna learn a lot,
just about these chefs, of the ingredients
that they picked up at the store.
You can go a long way with $50, with flavor,
and with the amount you can buy.
Oh, no.
I returned the cream.
Remember, you took out that heavy cream.
I'll lose the heavy cream, I guess.
So plan B, I think I'm gonna do a version
of eggs benedict.
So I toast the bread and butter with some sugar.
And this is gonna act as a replacement
of the English muffin
on my version of eggs benedict.
Bacon's going. I'm not scared.
We put it all on the line, bro.
[laughs]
[Guy] Let's go over the chefs and check in with them.
Antonia, what's on the menu?
[Antonia] So I'm gonna do like a version
of huevos rancheros.
I've got eggs that I've just brown butter basted
with a little bit of cumin.
I'm gonna do a little bacon vinaigrette
to go on top of this cabbage, cilantro charred corn salad.
That sounds awesome. Wow.
[Antonia] Okay.
I'm gonna take all of that bacon fat
that's rendered and make a bacon vinaigrette
with an egg yolk
and a little bit of red wine vinegar
and cilantro stems.
All right, guys. Sixteen minutes to go.
[Antonia] Sixteen little tiny minutes.
I am able to really figure out
how to make this $50 fly.
I'm tossing all that beautiful freshness
in a bacon vinaigrette which is right,
but yet creamy and smoky and salty.
It's just like the perfect balance.
That was really good.
[Jet] I just gotta hope this waffle comes out.
It's really hard to make airy,
crispy waffles without milk.
I'm gonna have to just fudge it with water.
Don't let me down.
I probably have enough batter for three waffles here.
Let's pray.
Look, I really wish I had milk right now,
but it wasn't part of the $50 to shop.
I didn't have room for it.
Oh, I'm over.
Here goes nothing.
Wait. Oh, okay.
Jet?
- What's on the menu? - Hey, Guy.
So I'm doing chicken and waffles.
So I've got the chicken double crusted frying,
I've got the waffle going, and I had apples.
That's brunch to me, I think I got the brunch down.
I have no syrup, obviously, so I need to make
something sweet to go with the waffles.
I'm gonna make my apple compote.
So we'll do a little apple glaze.
I'm gonna put some cinnamon in there
because cinnamon, apples, and sugar
makes everybody happy.
Just temper our fried chicken,
make sure we're cooked through.
Thinking out loud, just how I work.
Uh, and Christian?
[Christian] Oh, you know what we're doing.
I'm having fun cooking some bacon on the plancha.
The shrimp is well.
I'm making a version of eggs benedict.
That sounds bomb, though.
[Christian] And then I'm making a tomato aioli,
mayonnaise, crema, whatever you wanna call it.
Dude, you are... you are killing me.
[Christian] So the onions are nice and charred.
I add those in the blender along with my egg yolks.
I threw some fresh oregano on there.
And that's gonna be the base for this sauce.
So you can't do brunch without eggs,
so I crack a few in my mug.
I like using the steamer wand
because it aerates the eggs.
[Damaris] So I love what Christian's doing,
steaming the eggs with the espresso machine. Hmm.
[Christian] Look how creamy that's gonna be,
look how creamy these eggs are gonna be.
[Hunter] Two minutes, chefs.
Two minutes to go.
[Antonia] I'm gonna plate this like we do in the restaurant.
We actually build three layers to this.
Today, I'm just gonna go two.
Corn tortilla,
a little bit of that cabbage corn salad,
three strips of bacon,
and then one of my sunny-side-up eggs.
Mmm-mm. Mmm-mm.
Come on. I have one...
one waffle each plate.
Yes.
So I assemble the waffles,
cut the fried chicken in half,
and then a spoon on the warm apple compote.
This plate of chicken and waffles,
I made it as something the Tilas would get down with.
Ali would crush these, the kids would crush these.
Melt that butter a little bit.
- Caramelize those apples. - Yum.
[Christian] Off my game here now.
So, we're gonna assemble this
like we would a traditional eggs benedict.
The crispy bread,
you got a piece of perfect bacon.
I put a few of those little shrimp.
Steamed, luscious scrambled eggs.
Yeah.
And then the whole thing
gets encapsulated
with that tomatoey, creamy sauce.
I feel good.
[Guy] All right, chefs. Five, four,
three, two, one.
- That's it. - [cheers and applause]
Whoo.
[Guy] Chefs, it's time to find out
whose brunch packs a punch.
Let's take it to the judges.
[Guy] All right, judges. This is game one
of our All-Star Shop & Cook, Think Small.
They had to make a Sunday brunch,
and they could only use the ingredients
that they could fit in a tiny cardboard box
that Hunter sent them as a gift.
- Yes. - [Guy] All right.
Up first, the Warrior Princess,
Princess Warrior, Chef Antonia.
[Antonia] Okay. Hi, judges.
What I made for my Sunday Brunch
is my version of huevos rancheros.
So I took some corn tortillas,
two sunny-side-up eggs
that I cooked in just brown butter.
Very simple bacon
that was crisped in its own bacon fat.
I took that and made a bacon vinaigrette
to dress that corn, cabbage,
cilantro, green onion salad.
So if I just cut it out, you can see the nice egg yolk
break right there.
And then it kind of just all mixes together
and we eat.
Ready? Mm.
All of the herbs, the cilantro with the egg,
and then just having those perfect bites of crisp bacon.
It's really good.
[Marc] It looks delicious.
I love the addition of the acid
you've got in that dish, but not just that,
you've got two eggs on there,
you got a bunch of bacon,
I'm happy with this, definitely.
[Nyesha] I really respect you bringing this,
like, California vibe to your huevos rancheros,
bringing that freshness.
I feel like the sauce and the herbs
really brought it home.
[Damaris] You've taken the butter and you browned it,
so you're giving me more depth to flavor.
You've charred the corn, very, very smart technique.
The only problem for me, Antonia,
and you know I'm gonna say it,
it's just like it's like too tiny.
It's two eggs and three bacon.
[Damaris] Girl, I hear you, but I'm just telling you,
I also need three donuts. [laughs]
[Guy] All right. Next up, Chef Jet.
[Jet] Judges, I really wanted to satisfy
the sweet and the salty.
I went fried chicken and waffles,
so I utilized the pantry,
made a very simple Belgian, light, airy,
crispy waffle, and apple cinnamon compote.
Mm.
Moist, tender,
flavorful, crunchy.
This is the perfect brunch dish for me.
[Nyesha] I'm a big, big proponent for savory
and sweet applications on one plate.
The apple play is very smart there
in place of the syrup,
and driving home that sweetness
to this savory dish.
[Marc] It sounds delicious.
It looks like you got all the flavors going on there.
I think it might have added
if you put a nice sunny side up egg
on top of this as well.
And I'm just trying to get that in
before Damaris tells you it's too small
and she wants donuts after she eats this, too.
10-4, Chef Marc. [laughs]
[Damaris] Hey, Jet. This dish looks great.
It would better with a couple donuts.
Let's just start off saying that, okay?
Just a couple of donuts in there.
I think that you played the game really smart.
You not only used the pantry that Guy sends,
you also played the $50 game really smart.
Thank you, guys.
[Guy] Next up, the Hambino, Christian Petroni.
What I'm presenting to you today
is my take on eggs benedict.
I took some of my favorite Italian bread,
toasted it with butter and sugar.
You got that caramelized bacon,
the eggs were steamed with that steam wand
so they're really nice and fluffy and beautiful,
along with the shrimp, going with that surf
and turf kind of vibe. And then the sauce,
this sauce is like a light crema,
I mean, mmm.
[Nyesha laughs]
[Christian] So creamy, so delicious.
I love this.
[Damaris] You've taken all of the things
about a benedict that I think are, eh,
and you improved upon it.
So the English muffin, dry often,
you've given bread now toast soaked in butter
and then caramelized with sugar.
That is an upgrade.
And then this aioli,
with all the garlic and all those extra flavors,
made it better.
[Nyesha] Brunch is definitely not easy
and you made it seem really simple.
I love the idea of taking sort of the essence
of surf and turf and reimagining it.
[Marc] I kinda wish you had just kept
maybe one of the elements of the eggs benedict
as the eggs benedict,
either a poached egg or a sunny-side-up egg
because to me, eggs benedict
is all about that runny yolk running onto the plate.
It's an honor Chef. Thank you.
[Guy] All right, chefs, thank you very much, nice job.
Time for the judges to discuss and score your dishes,
and the chef with the highest score
will receive the Envelope of Opportunity.
[Hunter] And the chef with the lowest score
will the feel the shame of the Package of Pain.
[Guy] So, judges, we are going for 15 points in gameplay,
15 in creativity,
10 in plating, 10 in taste,
for a total available points of 50.
You'll send your scores to Hunter,
he'll average them up, he'll get them on the board.
We'll find out which chef served the Sunday best.
Chefs, welcome back. The judges really enjoyed
your Sunday brunches.
Look at this, a tie in first place.
Two Envelopes of Opportunity
and one Package of Pain.
Let's go with the Warrior Princess.
She typically isn't in the bottom.
I'll just tell you...
No, that's not where she goes.
She goes right there. I'm sorry about that.
Very funny. Ha-ha-har-har-har.
[Guy] So that leaves us, um, Jet and Christian.
Christian, you're down here on the bottom.
And Jet, congratulations, you are tied with Antonia.
Nicely done.
Tied for first place.
And Hamboni, you are down over here
- in the 38 category. - Three points behind.
[Guy] Go ahead and open up your Envelopes of Opportunity.
Jet and Antonia.
Here you go, folks. $1,000 for you
and $1,000 for the restaurant of your choice.
Who are we gonna grant with this $1,000 today?
So there's this great restaurant in Mid City
called Highly Likely.
And it's highly likely she'll appreciate it.
Chef Jet, who's it gonna be?
Guy, it's gonna go to a friend of ours,
Jazz at Jitlada's in Thai Town.
This is gonna be very appreciated.
All right. Thank you. Congratulations.
Chef Hambino, you have the low score,
38 points. Package of Pain,
go ahead and open that up there, pal.
What do you got there, Jeff?
Junk drawer in an envelope.
That's exactly what it is.
[Christian] Before you can start cooking in round two,
you must use your cashier skills,
which I don't have,
to count up all the... Come on, dude.
[Antonia laughing]
[Guy] You count all the coins,
you come up with a number then you can start cooking. Yes.
See you guys next week.
[Guy] You're gonna wanna wash your hands after that, fo sho.
All right. Hunter, when does round two start?
- Right now. - Let's go.
All right, Chefs. This is the second
and deciding round of our All-Star Shop & Cook.
Now hopefully you held back some of those groceries
we gave you at the gracious $50
and you're gonna be able to finish strong
- in this final round. - Yeah.
And as you guys all know, the chef with the highest
combined score at the end of this round
will get the shot at winning
- up to $20,000. - Twenty thousand bucks.
You start off with $50, you can win $20,000.
Welcome to America, folks.
So I want you to end on a high note
by making it...
Think about you're inviting over
- Demeris' cat. - [Hunter] Mmm-hmm.
Mr. Sugar Shorts.
- What's his name? - Bert Fancy.
[Guy] Think you're inviting over
your good friend Bert Fancy
who wears an ascot,
what would you make Bert Fancy?
I want you to make Bert Fancy a high end dinner.
- [Hunter] Oh, look at that. - [Guy] Right? Easy.
A dinner that would cost $50 a plate
at a top tier restaurant.
Even though after you cooked round one
and we know you have less than $50,
you're gonna have to figure out how to turn that
less than $50 into a high-end dinner, okay?
So we're in kind of a dicey situation
- if you think about it. - Yeah. I get it, yeah. Yeah.
All right. You guys ready?
With no box? Where's the box?
Oh, I'm sorry. I get so excited,
I'm thinking about Bert Fancy coming over with the ascot.
- Go ahead. Get your box. - [Hunter] All right.
Go get with your boxes. Come on.
[Guy] Okay. A couple things.
Ooh. Burgundy snails.
Some type of fruit drink, food chopper.
[Antonia] I am very confused by this piece of equipment.
- I don't understand. - Remember how you said this
- is gonna be a dicey game? - Dicey game.
- Right. - Oh. Dang.
- Remember that? - That's what those are for.
- Yeah. - Send those over here.
Sorry, chefs.
Take... Take a second.
- Ta-da. - Dice game.
I said it was gonna be dicey.
I always throw these little notes to myself.
- Oh, no. - This is Let It Roll.
So on this, we're gonna roll the dice
to see which item you must use,
the food chopper,
the citrus sprayer, or the apple peeler.
I like the citrus sprayer. This is hilarious.
[Guy] And then the items, the spicy dried mango,
the powdered fruit drink,
or the escargot in a can.
[Antonia] I'm really hoping for the escargot.
[Guy] We're gonna go ahead and roll the equipment first.
Here we go. Going for the equipment.
Citrus sprayer, come on.
[Guy] And you got the old food chopper.
I love the food chopper.
[Guy] Going for the food whammy.
Escargot.
And it's escargot in a can, ladies and gentlemen.
- Yes. - That's okay.
[Guy] Hunter, someone got a key advantage.
Antonia. I will let you change the equipment
to any equipment you want.
No, I wanna keep the chopper.
Jet, you have a key advantage.
I'm gonna let you change the whammy if you want.
[Jet] I will stay with escargot.
I think that's great.
Thirty minutes to create your high-end dinner
featuring your whammy ingredient
of escargot in a can
and the food chopper has to be employed
in the preparation. Again, all your pantries,
your fridge, your freezer, all that is off-limits.
And if you're missing a key ingredient,
well, you're the one that did the shopping.
So, here we go. Three chefs,
two of you can start immediately,
one of you has still got to count the coins
- before you can go, okay? - Now, now, now?
[Antonia] Oh, Jet like you've never played the game before.
[Jet] No, I just... I just don't ever win.
- That's all. - [Guy] Hunter,
who will win the $50 Shop & Cook challenge?
It all comes down to what happens in the next,
I don't know, 30 minutes. Don't go anywhere.
[Guy] Chef Antonia, Jet Tila,
and the one and only Hamboni Christian Petroni
are locked down in the big final culinary battle
and they're doing that with a high-end dinner,
escargot and a food chopper.
[Christian] Gosh.
[Damaris] Christian has to count
all of that change. This could take a while, y'all
Let's go, Christian.
[Damaris] It's gonna be tight for him
getting to cooking
with the Package of Pain.
[Christian] $42.98.
$55 even.
I'm just gonna say numbers in case I get it accidentally.
Petroni.
[Christian] About $37 worth of quarters, bro.
[bell dings]
[Guy] Oh my gosh, you guessed it.
It is $37. You can start cooking.
[Christian] You guys are the best.
- Congratulations. - Congratulations.
Very nice.
When Guy says we have to make a high-end dinner,
it's not about high-end ingredients
but a high-end feeling.
But nothing pulls at the heartstrings
more than a simple,
well-executed plate of pasta.
I'm gonna take the classic preparation of escargot
and I'm gonna turn it into a high-end pasta dish,
kind of like a plated Aglio e Olio.
And these escargot are gonna give great earthiness
and flavor to my pasta dish.
So I'm preparing all my ingredients
and I'm gonna just start chopping away.
I get my food chopper and I chop a bunch of parsley.
Parsley is one of the main components to this dish.
[Guy] When you get those parsley in there,
that's when you go high-end.
[Christian] Get a bunch of garlic.
Chop a bunch of the escargot.
Chop it like it's hot.
I wish they would give us a food chopper
whammy ingredient every time.
Hey, babe. Go on the computers and get us a food chopper.
We're gonna start the base of the sauce.
We got extra virgin olive oil, toasted garlic.
I wish I had those anchovies that I had to put back
from my cart.
[woman] You're way over.
This doesn't fit in your budget.
[Christian] Let's get rid of the anchovies.
Yeah, something else I can pull off?
[Antonia] So going into the second round,
I still have chicken and bacon and shrimp.
I feel confident.
So I'm really thinking about
making this, like, big sort of caldo soup,
Asian inspired.
Caldo is technically this rustic style food
but it's all in the way that you deliver it.
I'm gonna get started on this very intense broth.
Making, like, a chicken and shrimp broth
with coconut and lime.
Shrimp shells and chicken.
[Guy] What is high-end, Antonia?
[Antonia] High-end really has to do with the way
- that you plate something. - So you're talking like
a baloney fleurette with a nacho cheese consomme?
A hundred percent.
High-end food, it is not just French cuisine.
It is not just Italian cuisine.
It can be any type of cuisine.
[Marc] Let's all remember, $50 in groceries they bought
and look at all the different dishes
they've been able to make.
You don't need much money
to be able to make good food.
Let's look at it that way.
Oh, what am I gonna do?
In my basket, I still have a rib eye steak.
I've got a bunch of vegetables.
That bok choy looks nice.
I'm feeling good going into this round.
Mmm, that's tasty.
I can do something with that.
The actual escargots are pretty delicious.
All right. I think I have a direction.
I'm gonna do a roulade, like, a beef roll,
pounding out some rib eye,
stuffing it with mushrooms and escargot.
The first thing I work on is my escargot
and mushroom duxelle.
I've never deployed a food chopper before.
So mushroom duxelle is really just chopped down mushroom.
Okay. Okay. That's not bad.
I can now work with that.
And this food chopper is the perfect tool.
Okay. Here we go.
So in my pan, I've got olive oil,
mushrooms, butter, salt, and escargot.
I've never chopped escargot like that before
but it's gonna work because mushrooms,
escargot, a lot of umami.
Next, I work on my rib eye roulade.
Because I don't have enough steak
to do two big old plates of steak,
so I'm gonna need to stretch this one steak out.
[Guy] Tell us about this fantastic gazpacho
you're making.
So I'm gonna do a roulade,
a rib eye roulade, and then
I'm gonna finish it with some vegetables.
So I'm trying to show some technique.
I'm trying to show some really fancy ingredients
and bring it to the judges because they are fancy.
[Guy] There we go.
[Nyesha] Flattery will get you everywhere.
[Jet] What am I thinking?
I'm clearly out of my mind.
[Christian] Aglio e Olio.
[Guy] Christian, what's on the menu?
[Christian] We're gonna take it to the Michelin star
restaurants of the Amalfi Coast
where we take the classic French escargot
and we marry it with some beautiful
dried perciatelli aglio e olio style.
You're gonna love it.
[Guy] All right. Good luck, good luck.
[Christian] This is that chopped escargot.
I add the escargot in the sauce
and then I like to put some starchy,
salty water, cooking with that olive oil,
butter, toasted garlic, chilis, and escargot.
Oh, oh, oh.
Christian's getting excited.
[Damaris] I like that he's not hiding
the escargot at all but really highlighting them
and making it about those.
Totally.
[Christian] I love adding some crunch
in the form of breadcrumbs over my pasta.
Nice texture to put over it.
The simplest food
is the hardest food to cook properly.
Should you not salt your water enough?
Should you over toast your garlic?
The whole dish goes right into the chicken coop.
They'll love it.
Oh. We're kinda close.
How much time do we have?
[Guy] Eleven and a half minutes.
What was I doing? Oh, noodles.
Oh, where are you, noodles?
[Guy] All right, chefs. Where are we at?
I'm making little snail fritters.
I'm using the required food chopper
to help make the fritters,
which I kind of think is brilliant.
[Guy] Good gameplay.
[Antonia] So while my broth is coming together,
I get started on my fritter batter
by taking all the escargot
then mixing that with cilantro
and a little bit of green onion,
adding flour and egg to that mixture
and then popping them into the fryer.
Such a smart idea, I thought.
How's my little fritter looking?
[Marc] Escargot fritters.
Sounds like a good move on her part there.
That's a great little garnish on a dish, right?
[Nyesha] An escargot fritter sounds bomb.
[Jet] I'm gonna brown some bok choy,
use this plancha to get
a little crispy bok choy action.
I have my roulade searing on the flat top,
bok choy searing on the flat top.
And I need to start this pan sauce.
Gonna make a little mushroom sauce here.
Butter, mushroom, onions,
little oyster sauce
because I don't have beef stock, that's rich.
[Marc] Jet doesn't have beef stock,
so he's enriching it with oyster sauce.
That's a good move.
[Damaris] I always think those little extra touches
are what make something feel
a little bit more high-end too.
[Jet] Let's get this in the oven.
Dude, this is gonna be so tight.
The second business my parents opened
after a grocery store was a restaurant.
It was a very natural progression
from being a grocer to a cook.
Then a cook led me to becoming a chef.
Sauce, veg, plates.
Sweat. Ay-ay-ay.
[Hunter] Two minutes, chefs. Two minutes to go.
[Antonia] High-end plating is where it's at.
So I take the broth, I strain it.
Yes.
Pour it into my pores
because I'm gonna table side the broth
into the noodles and then building the shrimp
so that there's this stacking
and then the bok choy and the fritters.
Of course, fresh cilantro and fresh green onion around.
Yeah, take that.
[Jet] Going for plates.
After a few minutes,
I pull the roulade out of the oven.
Try to get three per...
First thing I'm gonna plate is the bok choy
and the bell peppers.
I know all the tricks because I judge the show.
Mushrooms, escargot.
And one of them is you gotta plate beautifully.
Ay-ay-ay.
[Nyesha] Such high skill level.
[Guy] Thirty seconds to plate.
[Damaris] Christian has to get it on the plate.
Listen, I think I pulled this dish off
in this beautiful $32 plate
of spaghetti aglio e olio con snails.
- Look at that. - Five. Four.
- [Hunter] Three. - [Guy] Two.
- [Hunter] One. - [Guy] Boom, boom.
- Over. Good job, Chefs. - Nice.
Great job, Chefs.
- Woo. - [Guy] All right.
So which one of you has turned your low cost groceries
into a high scoring, high-end dinner?
Well, the proof is in the presentation.
Let's take it to the judges.
- [horn honks] - [register jingles]
Judges, here we are at the final game
of GGG Delivery's All-Star Shop & Cook.
Chef Jet, Chef Antonia
- both tied at 41. - [Hunter] Amazing.
Chef Christian down in the basement with a 38.
Only three points off. All right.
Up first, the Great Hamboni.
Guys, we're talking high-end.
And the escargot could not have made me happier.
What I did was give you a version
of spaghetti aglio e olio, right?
France meets Napoli.
France meets cooking at home.
The crispy breadcrumbs and the escargot,
bringing in that earthiness.
Enjoy this with someone you love,
staring across the table at them
looking into their eyes.
Me and you, could be us.
[Damaris] I think your gameplay is probably the best
because you didn't...
You didn't try to hide those snails.
You made those snails your protein.
You've leaned way into the garlic
and way into the parsley,
so you have fresh but you also have spicy.
[Marc] This looks like a perfectly
beautiful bowl of pasta.
The star ingredient which was the snails,
I like that you chopped them up
but I wish you had kept a couple of them whole
just to give a little bit of, like,
hello, here we are because they are very, very delicious.
Fair enough.
[Nyesha] I love the use of the texture
in the breadcrumbs. It feels high-end
but it also feels very familiar.
Beautiful. Nicely done.
Next, Chef Antonia.
[Antonia] So for my high-end dinner,
I made a beautiful coconut shrimp and chicken broth
with rice noodles, some pickled cabbage,
some sauted shrimp and escargot fritter.
I'm gonna go ahead and pour my broth over the top.
Ah.
The noodles are beautifully tender.
The escargot fritter,
the texture of it is so beautifully spongy,
it works so well.
[Marc] We're never gonna worry about presentation with you.
It's always absolutely spectacular.
It's a beautiful looking dish.
The flavors you're describing
are getting me very excited.
I think the heat from the sauce,
the noodles, the texture you put on the shrimp,
I love that all of this really fits together.
And by the way, since I see you're still eating,
- it's got to taste good. - It's really good.
[Nyesha] This almost seems like a sort of
Vietnamese approach, almost like a pho,
using the coconut flavors and the rice noodles.
Loved it. Very inventive, Chef.
- Thank you. - I like that
you piled the shrimp on the nestled noodles.
The only thing is I'm not sold on those fritters
getting put into the broth.
I don't know if I want that light airy fritter
to be soaked in broth.
It's like a little escargot meatball.
[Guy] Beautiful, Warrior Princess.
Next, Chef Jet.
I made a rib eye roulade,
stuffing basically made of mushrooms
and the escargot.
And I used the chopper, it was really great
to get everything down fine.
I made a sauce au champignon.
It's important for me to nail the sear of the roulade
but really make it nice and warm, pink center.
Hit that medium rare.
Thank you very much, judges.
[Damaris] There is absolutely no doubt
that you are giving us high-end.
When you talk about making it roulade,
that alerts me to the fact that, like,
"Ooh, this is fancy."
There are doughnuts for dessert, by the way.
So we're covered.
Guys, I can't help that I like a doughnut, okay?
[Marc] I do love the idea that you took a nice piece
of very expensive meat but you stretched it out.
The star ingredient which was the high-end ingredient,
the snail, you also have chopped it up
and sort of buried it into your dish.
I'm a little sad because I love snails
and I love to see them and eat them.
[Nyesha] I feel, like, when you sliced the beef,
there's a beautiful pink hue to the beef,
so that made me visually wanna dive into that dish.
And overall, I thought it was a great dish.
- Thank you. - Thank you.
[Marc] Thank you, chef.
It's time for the judges to cast their final scores.
Now the chef, as you know,
with the highest combined score
at the end of this round
will have a shot of winning up to $20,000.
So we're gonna ask you to please leave the feed.
All right, judges. Go ahead. Write down your scores.
Text those over to Hunter.
He will get the average together.
Get them on the board.
We'll find out who wins the high-end dinner
and we'll see who made the most
of the low cost ingredients
and gets a shot at the big money.
All right. Chefs, thank you very much.
Let's check out the final scores.
Out of the first round,
Chef Jet and Chef Antonio were tied at 41
and Christian Petroni with a strong 38.
Christian let's see how you did
in the second round.
12, 12, 9, 9.
42 for a score of 80.
- Congratulations. - We'll see.
We'll see. All right.
[Guy] Let's go to Jet.
Jet, 14, 13, 9, 9,
for a score of 45.
- [Hunter] 86. - Wow. Thank you, judges.
[Guy] It would take Antonia with 45 or better
and we've got a 13, 13,
10, 9, 45.
- [Hunter] Wait, what? - For a tie.
- Jet Tila... - Come on.
- [Guy] ...Antonia Lafosa tie. - What?
No. No. No.
[Guy] Our GGG Delivery's All Star Shop & Cook winner...
- Jet and Antonia. - ...Antonia and Jet.
Well done.
Money Wheel time.
A lot of big chances on here,
$10,000, $15,000, $5,000, $0.
[Antonia] We just play it like when Guy just offers us cash?
So I'm gonna offer you cash right now.
You wanna go $10,000 total?
Five thousand each.
- Oh, God. Jet. - [Jet] Oh.
Let's spin. Let's spin.
Jet, you know what happens when you split zero?
I don't want to spin.
I'm not... I'm not signing off on this.
I wanna spin.
Let me ask you a question, Jet.
What would Ali do?
You know what Ali is doing off screen right now?
- Where's Ali? - [Jet] Ali, come on.
- There it is. - [Antonia] Ali.
Spin. Spin.
- No. - [Guy] And the boss says spin.
Jet, you get half of whatever I spin.
Wow. Ali says spin, Guy.
- [Guy] All right. - So we're gonna spin.
Here we go.
- Ooh, it's a big spin. - [Jet] I can't even look.
Come on.
[Guy] Oh.
- $10,000. - Oh, $10,000.
So $5,000 to Antonia, $5,000 to Jet.
That was a lot of drama to get that $5,000
but I'll tell you what, that is exactly
what you love about GGG Delivery.
We'll see you all next week on GGG Delivery.
Adios.