1 00:00:00,567 --> 00:00:02,001 The wait is finally over. 2 00:00:02,035 --> 00:00:07,272 It's time to hurry on down to the Grand Reopening of Flavortown market. 3 00:00:07,307 --> 00:00:08,941 - Oh, my gosh! - Wow! 4 00:00:08,975 --> 00:00:11,443 [Guy] We've added real-deal new features 5 00:00:11,478 --> 00:00:13,512 that will keep the culinary curve balls coming. 6 00:00:13,546 --> 00:00:15,781 -Mystery meat, here. Mystery meat. -Come and get it. 7 00:00:15,815 --> 00:00:18,517 And best of all, we're celebrating our re-opening 8 00:00:18,551 --> 00:00:20,919 with an epic two-part tournament. 9 00:00:20,954 --> 00:00:23,589 - Hunter, what is up, dude? - We're getting there. 10 00:00:23,623 --> 00:00:25,391 Come back soon, thank you. 11 00:00:25,425 --> 00:00:26,658 Flavortown has gone insane. 12 00:00:26,693 --> 00:00:28,761 Four of our greatest chefs of all time 13 00:00:28,795 --> 00:00:33,499 are taking on our revamped store at a shot of up to 25,000 bucks. 14 00:00:33,533 --> 00:00:34,833 No way! 15 00:00:34,868 --> 00:00:35,768 Like money! 16 00:00:35,802 --> 00:00:38,737 The kickoff of the Triple-G grand re-opening 17 00:00:38,772 --> 00:00:41,807 is happening right now on Guy's Grocery Games. 18 00:00:42,475 --> 00:00:44,309 [sighs] It's great to be back. 19 00:00:46,913 --> 00:00:49,815 So let's meet the returning Triple-G champs. 20 00:00:49,849 --> 00:00:51,517 Now first up, we have Brandon Sumblin, 21 00:00:51,551 --> 00:00:54,019 an executive chef from Maryland, 22 00:00:54,054 --> 00:00:57,222 whose four Triple-G wins have earned him the most cash 23 00:00:57,257 --> 00:00:59,691 with $57,000. 24 00:00:59,726 --> 00:01:03,462 Let's go, let's go, let's go. 25 00:01:03,496 --> 00:01:04,963 What you talking about, man? Let's go! 26 00:01:04,998 --> 00:01:08,434 I've been on every single format you can imagine with Guy's Grocery Games. 27 00:01:08,468 --> 00:01:11,336 I've won with my family, I've won by myself, 28 00:01:11,371 --> 00:01:12,438 and I'm here to win again. 29 00:01:12,472 --> 00:01:13,605 - What's up, big man? - What's up, man? 30 00:01:13,640 --> 00:01:15,407 - Nice to see you. - Yes, sir. 31 00:01:15,442 --> 00:01:17,709 Next, we have Tracey Shepos Cenami, 32 00:01:17,744 --> 00:01:20,612 executive chef de cuisine from Northern California, 33 00:01:20,647 --> 00:01:23,816 who won the title of Triple-G Supermarket Master. 34 00:01:23,850 --> 00:01:28,620 - Bringing your grand total to $48,000. - 40... 48? 35 00:01:28,655 --> 00:01:29,822 It's my seventh time on the show, 36 00:01:29,856 --> 00:01:32,424 I feel like this is my second home. 37 00:01:32,459 --> 00:01:34,660 - That's the dance? - That's my dance. 38 00:01:34,694 --> 00:01:36,428 But I've heard Guy has done some remodeling. 39 00:01:36,463 --> 00:01:37,629 Chef, welcome back. 40 00:01:37,664 --> 00:01:39,898 It definitely means the games are gonna be harder, right? 41 00:01:40,533 --> 00:01:41,934 Then there's Tobias Dorzon, 42 00:01:41,968 --> 00:01:46,305 a Houston executive chef with three Triple-G wins under his belt. 43 00:01:46,339 --> 00:01:47,272 Tobias. 44 00:01:47,307 --> 00:01:50,442 And $41,000 in his pocket. 45 00:01:50,477 --> 00:01:51,643 Hey! 46 00:01:51,678 --> 00:01:54,279 I've won $41,000 in Flavortown. 47 00:01:54,314 --> 00:01:56,281 Wow, I've won... I've won a lot. 48 00:01:57,484 --> 00:01:59,818 That's it? I just get a stroll now? 49 00:01:59,853 --> 00:02:02,521 -What's up, brother? Nice to see you. -What's up, baby? 50 00:02:02,555 --> 00:02:03,722 And finally, Laura Fonner, 51 00:02:03,756 --> 00:02:05,724 executive chef from Charlottesville 52 00:02:05,758 --> 00:02:07,860 who's our most undefeated chef, 53 00:02:07,894 --> 00:02:10,496 whose Summer Grillin' Games tournament victory 54 00:02:10,530 --> 00:02:15,334 raised her Triple-G winnings to 55,000 bucks. 55 00:02:15,368 --> 00:02:17,369 - [Laura laughs] - Ta-da! 56 00:02:17,403 --> 00:02:19,404 I am undefeated on Triple-G. 57 00:02:19,439 --> 00:02:21,240 Laura, congratulations. 58 00:02:21,274 --> 00:02:21,874 Chef Laura. 59 00:02:22,675 --> 00:02:25,444 - Chef Laura! - Yes! Congratulations. 60 00:02:25,478 --> 00:02:27,546 And I don't really plan on changing that today. 61 00:02:27,580 --> 00:02:29,148 - Wonderful to have you. - Thanks. 62 00:02:29,182 --> 00:02:30,015 Welcome, welcome! 63 00:02:30,750 --> 00:02:33,385 Welcome to Flavortown market's 64 00:02:33,419 --> 00:02:36,355 grand re-opening, huh? 65 00:02:37,323 --> 00:02:39,191 [fanfare] 66 00:02:40,627 --> 00:02:43,562 So, of course, we have to bring back 67 00:02:43,596 --> 00:02:46,665 some of Triple-G's Greatest Of All Time. 68 00:02:46,699 --> 00:02:50,335 We had to put the best of the best to the ultimate test 69 00:02:50,370 --> 00:02:53,071 to take on Flavortown market, huh? 70 00:02:53,106 --> 00:02:56,575 - We're ready. - We've got Hunter, manning the new deli 71 00:02:56,609 --> 00:02:57,776 and butcher department. 72 00:02:57,810 --> 00:03:00,879 And if you look behind you, you'll see a new hot section, 73 00:03:00,914 --> 00:03:02,681 you'll see a cold salad section, 74 00:03:02,715 --> 00:03:04,816 you'll see the chicken fountain. 75 00:03:04,851 --> 00:03:05,984 It's all kinds of good chicken. 76 00:03:06,019 --> 00:03:10,489 We also have a brand spanking new Flavortown scoreboard. 77 00:03:10,523 --> 00:03:12,591 Our judges will taste your dishes 78 00:03:12,625 --> 00:03:15,928 and score them based on taste, game play, and plating. 79 00:03:15,962 --> 00:03:20,866 At the end of the evening, the chef with the lowest score will be eliminated. 80 00:03:20,900 --> 00:03:24,503 Ultimately, the chef who consistently gets high marks 81 00:03:24,537 --> 00:03:27,940 will be crowned The Grand Reopening Champion! 82 00:03:27,974 --> 00:03:34,446 The Grand Re-opening Champion could get a chance to win up to $25,000 in cash. 83 00:03:34,480 --> 00:03:36,481 - Hey! - [all cheering] 84 00:03:36,516 --> 00:03:38,817 All right, so to mark this momentous occasion, 85 00:03:38,851 --> 00:03:42,454 I'm in a good mood today. It's a grand re-opening. 86 00:03:42,488 --> 00:03:45,524 I'm gonna give you a full one hour. 87 00:03:45,558 --> 00:03:46,892 To do what? 88 00:03:47,627 --> 00:03:49,394 I'm just waiting to hear the rest. 89 00:03:49,429 --> 00:03:50,629 Since I'm giving you an hour, 90 00:03:50,663 --> 00:03:56,134 I want you to make two completely different courses. 91 00:03:56,169 --> 00:03:57,369 No, no, no, no. 92 00:03:58,471 --> 00:03:59,705 I want my G.O.A.T.s 93 00:03:59,739 --> 00:04:03,875 to make a Triple-G Hometown G.O.A.T. Entree, 94 00:04:04,611 --> 00:04:07,079 using goat as the main protein. 95 00:04:07,714 --> 00:04:10,415 And a Hometown Appetizer. 96 00:04:11,651 --> 00:04:12,784 So, what's gonna happen? 97 00:04:12,819 --> 00:04:15,754 This is great, you're gonna love this part, maybe not. 98 00:04:15,788 --> 00:04:18,757 You have 25 minutes to make that appetizer. 99 00:04:18,791 --> 00:04:20,459 Once you get done with that appetizer, 100 00:04:20,493 --> 00:04:22,995 you will plate it up right here on the counter, 101 00:04:23,029 --> 00:04:24,796 and I will deliver it to the judges for you. 102 00:04:24,831 --> 00:04:27,532 You'll continue to cook your entree. 103 00:04:27,567 --> 00:04:31,403 So it's seamless, you don't even have to stop, okay? 104 00:04:31,437 --> 00:04:32,638 I told you about the appetizer, right? 105 00:04:32,672 --> 00:04:34,306 - Yes. - Okay? And the entree. 106 00:04:34,340 --> 00:04:35,907 I told you about the goat. 107 00:04:36,643 --> 00:04:37,976 I got it, you know what happens? 108 00:04:38,011 --> 00:04:41,313 Every time I do this, I should... I think I should make a list. 109 00:04:41,347 --> 00:04:43,248 Wait a sec, I did make a list. 110 00:04:43,283 --> 00:04:45,450 - [chuckles] - I knew it! 111 00:04:45,485 --> 00:04:47,552 This is so I don't forget, okay? 112 00:04:47,587 --> 00:04:48,720 That's what's important. 113 00:04:48,755 --> 00:04:51,757 So I don't forget, this is Grocery List. 114 00:04:51,791 --> 00:04:53,325 That's the name of the game, this is Grocery List. 115 00:04:53,359 --> 00:04:55,727 Four special items on this list 116 00:04:55,762 --> 00:04:57,729 that highlight the new sections here 117 00:04:57,764 --> 00:05:00,499 - in Flavortown market for the reopening. - Of course! 118 00:05:00,533 --> 00:05:02,434 A cut of goat from the butcher. 119 00:05:02,468 --> 00:05:05,671 He's got a great selection of goat available. 120 00:05:05,705 --> 00:05:08,907 Something from the awesome, fantastic salad bar, 121 00:05:08,941 --> 00:05:12,611 which the judges will be in these stations serving this for you. 122 00:05:12,645 --> 00:05:17,649 A grab-and-go container from over at the deli shop - you'll really love this. 123 00:05:17,684 --> 00:05:20,218 And then something from the hot section. 124 00:05:20,253 --> 00:05:24,122 Pre-prepared, I mean, meatloaf, fried chicken, roasted chicken. 125 00:05:24,157 --> 00:05:27,492 So you'll grab four items that satisfy this list, 126 00:05:27,527 --> 00:05:29,861 at least two of the items must be featured in the appetizer 127 00:05:29,896 --> 00:05:34,266 and two of the items must be featured in the goat entree. 128 00:05:34,300 --> 00:05:34,833 Last thing. 129 00:05:35,902 --> 00:05:38,570 I just want you to remember there are four chefs, 130 00:05:38,604 --> 00:05:42,674 and the chefs with the three highest combined scores 131 00:05:42,709 --> 00:05:49,181 at the end of the two courses will move on to the finale. 132 00:05:49,215 --> 00:05:53,418 And the one chef with the lowest score will go home. 133 00:05:53,453 --> 00:05:55,220 [timer ticking] 134 00:05:57,357 --> 00:05:59,391 He said, "Three, two, one, go!" 135 00:06:03,429 --> 00:06:05,097 We're back! 136 00:06:06,332 --> 00:06:07,299 A goat dinner. 137 00:06:07,333 --> 00:06:08,567 A hometown appetizer. 138 00:06:08,634 --> 00:06:10,469 - A grocery list. - In one hour. 139 00:06:10,503 --> 00:06:11,803 Is somebody writing this down? 140 00:06:11,838 --> 00:06:14,439 I thought I was coming back to the same Flavortown, 141 00:06:14,474 --> 00:06:16,341 but this feels completely different. 142 00:06:18,411 --> 00:06:19,444 There's a hot bar. 143 00:06:19,479 --> 00:06:20,812 We got ten kinds of hot food. 144 00:06:20,847 --> 00:06:23,682 Winner-winner, chicken dinner! Right over there. 145 00:06:23,716 --> 00:06:26,451 A deli in the butcher counter. 146 00:06:26,486 --> 00:06:28,553 We're slicing and dicing. 147 00:06:28,588 --> 00:06:30,622 You, Hunter, have risen to a new level. 148 00:06:30,656 --> 00:06:33,859 You're kind of, now, like the Deli-Lama. 149 00:06:34,394 --> 00:06:35,394 - Pa-ra-pah! - Nice! 150 00:06:35,428 --> 00:06:37,062 Who doesn't love a good salad bar? 151 00:06:37,096 --> 00:06:42,200 Being a judge in Flavortown now means Guy makes us prepare a cold bar every morning. 152 00:06:42,235 --> 00:06:43,535 Come and get it. 153 00:06:43,569 --> 00:06:44,803 Flavortown has gone insane! 154 00:06:44,837 --> 00:06:47,305 Can I have two packs of ground goat, please? 155 00:06:49,308 --> 00:06:50,776 Mm. Mm-hm. 156 00:06:51,344 --> 00:06:52,511 - Thanks. - There you go. 157 00:06:52,545 --> 00:06:54,846 [Laura] And for my Hometown G.O.A.T. Dinner, 158 00:06:54,881 --> 00:06:57,783 I'm gonna make goat meatballs mixed in with pork sausage. 159 00:06:58,451 --> 00:07:00,552 - Sausage. - Hot food, hot food. 160 00:07:00,586 --> 00:07:02,587 - What do you got? - Got roast chicken, 161 00:07:02,622 --> 00:07:03,655 I've got chicken parm, meat lasagne. 162 00:07:03,689 --> 00:07:05,724 - I want mashed potatoes. - Mashed potatoes? All right. 163 00:07:05,758 --> 00:07:08,393 [Laura] I'm going to make potato gnocchi. 164 00:07:08,428 --> 00:07:10,896 It's a great combination with goat meatballs. 165 00:07:10,930 --> 00:07:13,165 - Good luck. - Thank you, I'm gonna need it. 166 00:07:13,199 --> 00:07:14,699 Cold bar. 167 00:07:14,734 --> 00:07:15,901 I do love a good salad bar. 168 00:07:15,935 --> 00:07:18,737 - Can I have some beets, please? - Some beets, absolutely! 169 00:07:18,771 --> 00:07:20,472 - We're here to serve, chef. - Thank you. 170 00:07:20,506 --> 00:07:22,541 [Laura] So for my Hometown Appetizer, 171 00:07:22,575 --> 00:07:25,577 my plan is to make a pickled golden beet salad 172 00:07:25,611 --> 00:07:26,912 with a goat cheese mousse. 173 00:07:26,946 --> 00:07:28,947 Goat, goat, goat, goat, goat. Thank you. 174 00:07:28,981 --> 00:07:32,717 So from the grab-and-go deli, I grabbed a taboule for my beet dish. 175 00:07:32,752 --> 00:07:35,187 I used to think that you could strategize, 176 00:07:35,221 --> 00:07:37,456 and then you get here and you just get punched in the face 177 00:07:37,490 --> 00:07:38,990 with, like, reality. 178 00:07:40,359 --> 00:07:41,593 What's up, champ? 179 00:07:41,627 --> 00:07:44,563 He's very excited about the remodel. 180 00:07:44,597 --> 00:07:46,498 - Being across from the vegetables? - Yes. 181 00:07:46,532 --> 00:07:48,099 Right next to the veggies. 182 00:07:50,603 --> 00:07:51,937 I have never cooked goat before, 183 00:07:51,971 --> 00:07:55,307 it's not a meat that I am familiar with at all. 184 00:07:55,341 --> 00:07:56,174 Oh, crap! 185 00:07:56,209 --> 00:07:57,442 [Brandon] I'm going with the goat leg. 186 00:07:57,477 --> 00:07:59,344 Let me get a goat... goat leg, please. 187 00:07:59,378 --> 00:08:00,645 You want goat leg? All right. 188 00:08:00,680 --> 00:08:02,681 That was the only thing that seemed somewhat familiar to me. 189 00:08:02,715 --> 00:08:05,250 Come on, come on, come on. Go, go, go. 190 00:08:05,284 --> 00:08:06,585 Hunter, what is up, dude? 191 00:08:06,619 --> 00:08:08,320 We're getting there. 192 00:08:08,354 --> 00:08:09,688 In my opinion, the butcher could have moved a little bit faster, 193 00:08:09,722 --> 00:08:12,090 but I understand, he was trying to fulfill a lot of orders. 194 00:08:12,124 --> 00:08:12,691 Man, I got a goat leg. 195 00:08:12,725 --> 00:08:13,758 - Goat leg? - Thank you. 196 00:08:13,793 --> 00:08:16,661 So for my Greatest Of All Time Hometown entree, 197 00:08:16,696 --> 00:08:18,630 I instantly think of Southern food. 198 00:08:18,664 --> 00:08:22,133 I am doing a peanut crusted goat leg. 199 00:08:22,535 --> 00:08:23,602 All right, baby. 200 00:08:23,636 --> 00:08:25,704 From the grab-and-go, I decided to grab taboule 201 00:08:25,738 --> 00:08:29,341 to do a taboule-laced rice grit. 202 00:08:29,375 --> 00:08:30,642 Hah! That's a tongue twister. 203 00:08:30,676 --> 00:08:33,278 I'm not gonna get my appetizer finished in time. 204 00:08:33,312 --> 00:08:37,249 When I think of Hometown Appetizer, I'm thinking of tortellini. 205 00:08:37,283 --> 00:08:39,784 Because we have to use a fresh item from the hot side, 206 00:08:39,819 --> 00:08:42,087 I decided to use a rotisserie chicken for my filling. 207 00:08:42,121 --> 00:08:45,757 What can I get for you, chef? Fruit salad, pasta salad, seafood salad? 208 00:08:45,791 --> 00:08:48,727 Can I get some of the juice from the sweet dried peppers? 209 00:08:48,761 --> 00:08:49,694 - Just the juice? - Just the juice. 210 00:08:49,729 --> 00:08:51,630 You know, that is a custom order 211 00:08:51,664 --> 00:08:52,931 that we're happy to fill for you, chef. 212 00:08:52,965 --> 00:08:53,865 Appreciate that. 213 00:08:53,900 --> 00:08:55,600 And I could just use the pickled brine 214 00:08:55,635 --> 00:08:57,602 from the peppers in the pasta broth. 215 00:08:57,637 --> 00:08:59,905 [Guy] That's all you really... That's who you're gonna go with, huh? 216 00:08:59,939 --> 00:09:00,839 That is exactly what-- 217 00:09:00,873 --> 00:09:02,440 Judges might take that into consideration. 218 00:09:03,342 --> 00:09:04,543 I hope that it's good enough for them. 219 00:09:04,577 --> 00:09:06,711 - Hunter, I'll take ground goat behind that, please. - Okay. 220 00:09:06,746 --> 00:09:09,080 I want to make some spiced Mediterranean meatballs. 221 00:09:09,115 --> 00:09:10,315 Thank you. 222 00:09:10,349 --> 00:09:13,385 Meatballs are something that is very much hometown for me 223 00:09:13,419 --> 00:09:14,553 as far as I'm Italian. 224 00:09:14,587 --> 00:09:15,887 I'm gonna get a little bit of pork too, 225 00:09:15,922 --> 00:09:18,523 because goat is so lean, there's not a lot of fat in it. 226 00:09:18,558 --> 00:09:19,624 Ground pork. 227 00:09:19,659 --> 00:09:22,227 And I wanna stick with that, the Mediterranean theme. 228 00:09:22,261 --> 00:09:24,462 I have to get a grab-and-go container from the deli. 229 00:09:24,497 --> 00:09:26,031 I see deviled eggs, love deviled eggs. 230 00:09:26,065 --> 00:09:27,666 I'm sure I can use them in something. 231 00:09:27,700 --> 00:09:30,302 I also see the taboule salad, and it's great, 232 00:09:30,336 --> 00:09:33,605 because it's layered and on top is a ton of fresh herbs. 233 00:09:33,639 --> 00:09:35,173 So next, I hit up the salad bar. 234 00:09:35,207 --> 00:09:36,474 - Hi. - Hi! 235 00:09:36,509 --> 00:09:38,743 I'd like, please, garbanzo beans. 236 00:09:38,778 --> 00:09:41,479 This is gonna be a really great hummus dish. 237 00:09:41,514 --> 00:09:42,814 - Thank you so much. - Come back, whenever you like. 238 00:09:42,848 --> 00:09:44,616 - Come back soon, thank you. - Thank you. 239 00:09:44,650 --> 00:09:46,818 Bread, I'm going for bread. 240 00:09:46,852 --> 00:09:49,588 I'm gonna make a bruschetta for my Hometown Appetizer. 241 00:09:49,622 --> 00:09:53,358 What better to put on bread than some really tasty goat cheese? 242 00:09:53,392 --> 00:09:54,826 Hot food here, we have roast chicken, 243 00:09:54,860 --> 00:09:57,429 chicken parm, meatball lasagne, meatballs. 244 00:09:57,463 --> 00:09:59,097 You know what? I think I might go 245 00:09:59,131 --> 00:10:00,432 to the chicken fountain, though, it's lovely to see you. 246 00:10:00,466 --> 00:10:01,800 So I grab a rotisserie chicken. 247 00:10:01,834 --> 00:10:04,769 I can incorporate crispy chicken skin somewhere in my dish. 248 00:10:04,804 --> 00:10:06,671 Like, who doesn't love the chicken skin? 249 00:10:07,506 --> 00:10:08,907 - You made all this? - Of course I did. 250 00:10:08,941 --> 00:10:11,443 - Beef ravioli! - You know I woke up early today. 251 00:10:12,678 --> 00:10:15,547 I knew everybody else was gonna go for the ground goat. 252 00:10:15,581 --> 00:10:16,881 Let me get a goat chop, goat rack. 253 00:10:16,916 --> 00:10:19,818 You want to win, gotta be ahead of the game. 254 00:10:20,586 --> 00:10:23,254 - We got goat rack. - I've got it. 255 00:10:23,289 --> 00:10:24,589 All right. 256 00:10:24,624 --> 00:10:28,159 For my Hometown G.O.A.T. entree, I'm making a goat curry. 257 00:10:28,194 --> 00:10:29,494 Coconut milk. 258 00:10:29,528 --> 00:10:30,595 Curry. 259 00:10:30,630 --> 00:10:32,631 We're big on curry in the Maryland area. 260 00:10:32,665 --> 00:10:33,898 What they got over here? 261 00:10:33,933 --> 00:10:36,568 And from my grab-and-go container from the deli, I grabbed... 262 00:10:36,602 --> 00:10:38,737 Thai noodles. Thai chili noodles. 263 00:10:38,771 --> 00:10:42,674 So for my Hometown Appetizer, I'm thinking Thai noodle chicken egg roll. 264 00:10:42,708 --> 00:10:44,876 Egg roll wraps. We'll go to the hot bar. 265 00:10:44,910 --> 00:10:48,013 For the egg rolls. And of course, the chicken counter. 266 00:10:48,047 --> 00:10:49,814 We have chicken parm, we have roast chicken, 267 00:10:49,849 --> 00:10:51,750 - meat loaf. - I'm gonna go with chicken here. 268 00:10:51,784 --> 00:10:53,385 You're gonna say no to all this beautiful food? 269 00:10:53,419 --> 00:10:54,452 Yes, sir! 270 00:10:54,487 --> 00:10:56,054 I'm going with this roasted chicken, right here. 271 00:10:56,088 --> 00:10:58,490 - Rejected, can't believe it. - [laughs] 272 00:10:58,524 --> 00:10:59,691 Here comes my buddy. 273 00:10:59,725 --> 00:11:00,659 What we got? What we got? 274 00:11:00,693 --> 00:11:02,861 Some delicious items here on the cold bar. 275 00:11:02,895 --> 00:11:07,465 - I see. - Some gorgeous olives, some stuffed peppers. 276 00:11:07,500 --> 00:11:08,833 Some garlic. 277 00:11:08,868 --> 00:11:11,503 - That's pickled garlic. - Yeah, and hot curry cherry peppers. 278 00:11:11,537 --> 00:11:13,938 Hot curry cherry... Oh, my mouth just started to water. 279 00:11:13,973 --> 00:11:17,275 The cherry peppers would give the egg rolls some more flavor. 280 00:11:18,344 --> 00:11:18,843 [Guy] What do you think of this? 281 00:11:18,878 --> 00:11:20,078 I like this. 282 00:11:20,112 --> 00:11:23,248 -Thank you. -Enjoy, chef! Come on back, come back soon. 283 00:11:24,450 --> 00:11:26,251 [laughs] 284 00:11:26,285 --> 00:11:27,952 Where's the sample toothpick? 285 00:11:29,188 --> 00:11:31,556 I gotta tell you, what everybody's had in their mind 286 00:11:31,590 --> 00:11:34,459 for Guy's Grocery Games for the last six or seven years, 287 00:11:34,493 --> 00:11:37,295 I think completely goes to the next level. 288 00:11:37,329 --> 00:11:39,664 Pre-prepared foods, hot foods... 289 00:11:39,699 --> 00:11:42,967 I mean, welcome to a whole new Triple-G. 290 00:11:50,609 --> 00:11:51,042 [Guy] 20 minutes! 291 00:11:51,811 --> 00:11:52,977 What do you think of the new store? 292 00:11:53,012 --> 00:11:55,847 [Rocco] The store looks great. Congratulations on the reno. 293 00:11:55,881 --> 00:11:57,982 Let's talk, more importantly, what do you think about one hour to cook, 294 00:11:58,017 --> 00:12:01,619 25 minutes to make an appetizer? Who's gonna be the G.O.A.T.? 295 00:12:01,654 --> 00:12:03,455 Yeah, it feels like you've given them a gift. 296 00:12:03,489 --> 00:12:04,923 - I'm the giver! - He's the giver. 297 00:12:04,957 --> 00:12:08,493 But you've also given them a lot of other things that they have to do. 298 00:12:08,527 --> 00:12:10,361 - Yes. - Okay. 299 00:12:10,396 --> 00:12:11,896 25 minutes is hard to do an appetizer. 300 00:12:11,931 --> 00:12:16,267 What this plan is, I'm going to make a fresh pasta 301 00:12:16,302 --> 00:12:17,469 but with Southern influences. 302 00:12:17,503 --> 00:12:19,471 I'm thinking of a chicken tortellini. 303 00:12:19,505 --> 00:12:20,638 Flour. 304 00:12:20,673 --> 00:12:22,807 I have about two and a half cups of flour, 305 00:12:22,842 --> 00:12:25,477 three whole eggs, and two egg yolks, 306 00:12:25,511 --> 00:12:26,878 and then I finish it with some olive oil. 307 00:12:26,912 --> 00:12:30,582 Making pasta in this timeframe is definitely a chance, 308 00:12:30,616 --> 00:12:33,818 but because this is the Greatest Of All Times episode, 309 00:12:33,853 --> 00:12:37,522 that means I got to pull out the Greatest Of All Time techniques. 310 00:12:37,556 --> 00:12:39,224 - Are you making pasta? - Yes, sir! 311 00:12:39,258 --> 00:12:40,558 Revelation! 312 00:12:40,593 --> 00:12:43,728 We've never been able to see anybody really make fresh pasta here 313 00:12:43,763 --> 00:12:45,497 because there's not enough time to let it rest. 314 00:12:46,432 --> 00:12:47,766 [Brandon] And then I take the pasta dough 315 00:12:47,800 --> 00:12:49,701 and put it in the Cryovac machine 316 00:12:49,735 --> 00:12:51,770 to take all of the oxygen out of the bag, 317 00:12:51,804 --> 00:12:53,738 which helps hydrate the dough faster. 318 00:12:53,773 --> 00:12:57,609 This is the most stressed I've ever been at Guy's Grocery Games. 319 00:12:57,643 --> 00:12:59,511 I'm not gonna make it. Whoo! 320 00:12:59,545 --> 00:13:01,212 Chef Laura, what's the dish? Have an idea? 321 00:13:01,247 --> 00:13:04,516 So I'm gonna do a pickled beet with goat cheese mousse, sumac vinaigrette 322 00:13:04,550 --> 00:13:06,684 and almonds as my appetizer. 323 00:13:06,719 --> 00:13:09,454 You need 25 minutes just to say that. 324 00:13:09,488 --> 00:13:12,590 I am known for my beet dishes, where I'm from. 325 00:13:12,625 --> 00:13:13,658 I'd never miss beet season. 326 00:13:13,692 --> 00:13:16,728 First thing I wanna do is get the beets pickled. 327 00:13:16,762 --> 00:13:18,863 Vinegar, sugar, and salt. 328 00:13:18,898 --> 00:13:21,299 To make a sumac vinaigrette to go with the beets, 329 00:13:21,333 --> 00:13:25,436 I add garlic and lemon juice and honey and sumac, 330 00:13:25,471 --> 00:13:27,772 vinegar, and olive oil in the blender. 331 00:13:27,807 --> 00:13:30,608 Sumac has a pungent and part lemony flavor 332 00:13:30,643 --> 00:13:33,611 which will match perfectly with the golden beet. 333 00:13:33,646 --> 00:13:35,547 So I'm coming into this tournament undefeated. 334 00:13:35,581 --> 00:13:38,950 I definitely I feel like there is a target on my back. 335 00:13:41,587 --> 00:13:43,755 I'm making Thai chicken egg rolls. 336 00:13:43,789 --> 00:13:46,624 Where I'm from, we put everything in egg rolls. 337 00:13:46,659 --> 00:13:48,526 I shredded my roasted chicken. 338 00:13:48,561 --> 00:13:50,295 Okay, I was over there 339 00:13:50,329 --> 00:13:55,300 and saw you get the peppers and the garlic out of the salad bar. 340 00:13:55,334 --> 00:13:57,569 - Yes. - And the grab-a-go container? 341 00:13:57,603 --> 00:13:59,037 - Thai noodles. - Thai noodles. 342 00:13:59,071 --> 00:14:02,540 So just for my filling, I already knocked out three things on the list. 343 00:14:02,575 --> 00:14:03,675 [Guy] Well done, buddy. 344 00:14:03,709 --> 00:14:06,477 But I do have to still use two of those in the entree. 345 00:14:06,512 --> 00:14:07,645 Mix it together. 346 00:14:08,848 --> 00:14:14,319 A little bit of Asian flair with a little bit of DC swag. 347 00:14:14,353 --> 00:14:15,520 What's the idea, chef? 348 00:14:15,554 --> 00:14:18,156 I'm gonna do a goat cheese bruschetta, 349 00:14:18,190 --> 00:14:20,658 which is, I think, very much kind of food I make. 350 00:14:20,693 --> 00:14:23,361 - It's very much you, okay. - And of the area... 351 00:14:23,395 --> 00:14:24,796 [Guy] What's going on with the chicken skin? 352 00:14:24,830 --> 00:14:28,399 [Tracey] I'm gonna make it crispy, and use that on top of my bruschetta. 353 00:14:28,434 --> 00:14:29,534 Okay. 354 00:14:29,568 --> 00:14:31,970 I've got my taboule salad from the grab-and-go, 355 00:14:32,004 --> 00:14:35,807 so I'm using herbs from there, and a quick shredded carrot salad. 356 00:14:35,841 --> 00:14:38,843 - You gotta grab-and-go container of deviled eggs. - I got a few of them, yeah. 357 00:14:38,878 --> 00:14:39,744 Bleugh! 358 00:14:39,778 --> 00:14:41,746 [Rocco] An hour feels like a lot of time, 359 00:14:41,780 --> 00:14:43,615 but it might have been good game play 360 00:14:43,649 --> 00:14:47,485 to just take an appetizer off the cold bar and re-jigger it a little bit. 361 00:14:47,519 --> 00:14:49,020 [Aaron] I agree with that completely. 362 00:14:49,588 --> 00:14:51,122 [Guy] 15 minutes, chef! 363 00:14:51,657 --> 00:14:52,790 I'm not gonna make that. 364 00:14:52,825 --> 00:14:54,826 The time constraints are really getting to me, 365 00:14:54,860 --> 00:14:57,428 but I'm here to prove that I'm the G.O.A.T. so game on. 366 00:14:58,130 --> 00:14:59,197 For my tortellini filling, 367 00:14:59,231 --> 00:15:04,836 I use carrots, leeks, onions, and the collards. 368 00:15:04,870 --> 00:15:07,939 Get those in a pan, saute them with a little bit of oil. 369 00:15:07,973 --> 00:15:12,143 Growing up in the South, we always have collard greens. 370 00:15:12,177 --> 00:15:16,047 Once those are soft, I get those in the food processor 371 00:15:16,081 --> 00:15:19,050 with the ricotta cheese and a rotisserie chicken. 372 00:15:19,985 --> 00:15:22,020 So to help with my pickled collard stem. 373 00:15:22,054 --> 00:15:25,823 It's a pickling solution made with the item from the salad bar. 374 00:15:25,858 --> 00:15:28,726 Put a little bit of apple cider vinegar, and pickling spice, 375 00:15:28,761 --> 00:15:29,961 sugar and salt, 376 00:15:29,995 --> 00:15:34,432 and then I take my collard stems, thinly slice them, 377 00:15:34,466 --> 00:15:37,101 and put it in there to make a pickle. 378 00:15:38,704 --> 00:15:41,539 Next, I need to get working on this goat cheese mousse. 379 00:15:41,573 --> 00:15:42,774 Oh, that is stinky! 380 00:15:42,808 --> 00:15:44,909 For the goat cheese mousse, I throw it in the mixer, 381 00:15:44,944 --> 00:15:48,046 try to incorporate as much air into it as possible. 382 00:15:48,080 --> 00:15:50,615 I pull that out of the bowl and set it to the side, 383 00:15:50,649 --> 00:15:52,116 and then I add the heavy cream in the bowl, 384 00:15:52,151 --> 00:15:55,820 and basically make a savory whipped cream and fold the two together. 385 00:15:55,854 --> 00:15:59,357 So I'm trying to be as goaty as possible. 386 00:15:59,391 --> 00:16:01,192 I gotta use goat meat in the entrees, 387 00:16:01,226 --> 00:16:05,029 so I figured why not use goat cheese in the appetizer? 388 00:16:05,064 --> 00:16:06,564 I gotta start chopping up all the herbs. 389 00:16:06,598 --> 00:16:12,837 Very citrusy, very herbal, very much like the inside of my brain. 390 00:16:12,871 --> 00:16:14,739 Hey, Tobias, how are your egg rolls working? 391 00:16:14,773 --> 00:16:17,175 - They're in the fryer right now. - Awesome. 392 00:16:17,209 --> 00:16:19,744 - Trying to get them nice and crisp. - Nice. 393 00:16:19,778 --> 00:16:21,746 I'm making some sweet chili sauce. 394 00:16:21,780 --> 00:16:24,949 Diced up my jalapenos to add to my Thai chili sauce 395 00:16:24,984 --> 00:16:28,219 to bring out a little bit of spiciness. 396 00:16:28,253 --> 00:16:29,420 A little bit of swag to it. 397 00:16:31,790 --> 00:16:34,392 Brandon, how are you doing with your goat over there? 398 00:16:34,426 --> 00:16:36,227 Trying to get the appetizer out first. 399 00:16:36,261 --> 00:16:37,829 I hear you. 400 00:16:37,863 --> 00:16:38,563 [Tracey] I wanna work on my carrot salad. 401 00:16:38,597 --> 00:16:39,797 I want to shred the carrot, 402 00:16:39,832 --> 00:16:42,467 so it'll absorb some of that flavor pretty fast, 403 00:16:42,501 --> 00:16:46,037 and then vinegar, olive oil, some salt. 404 00:16:46,071 --> 00:16:48,473 And then for freshness, I'm adding some mint and dill, 405 00:16:48,507 --> 00:16:50,074 and then I've got that beautiful parsley 406 00:16:50,109 --> 00:16:51,642 from my taboule in the deli containers, 407 00:16:51,677 --> 00:16:54,078 I'm gonna throw some of that in there, too. 408 00:16:55,948 --> 00:16:59,784 To get my chicken skin extra crispy, I throw it in the fryer. 409 00:16:59,818 --> 00:17:01,786 I wanna be the Grand Reopening Champion 410 00:17:01,820 --> 00:17:03,988 because this is my spot, this is my hometown. 411 00:17:04,023 --> 00:17:07,392 I'm here with competitors that are also greatest of all time. 412 00:17:07,426 --> 00:17:09,227 It's an even playing ground for all of us. 413 00:17:09,261 --> 00:17:11,596 How much time we got, Guy? 414 00:17:11,630 --> 00:17:14,198 [Guy] Four and a half minutes. Four and a half to go. 415 00:17:14,233 --> 00:17:15,199 No way! 416 00:17:16,602 --> 00:17:20,004 Oh, geez, I'm pushing it. Come on, God, help me. 417 00:17:20,039 --> 00:17:23,474 Hearing that there was only four and a half minutes left, 418 00:17:23,509 --> 00:17:25,410 and I haven't even formed my tortellini, 419 00:17:25,444 --> 00:17:27,245 I had to pivot. 420 00:17:27,279 --> 00:17:31,482 And instead of making tortellini, I made "faux-tellini". 421 00:17:31,517 --> 00:17:33,651 I couldn't make the shape of the tortellini, so I did what I could, 422 00:17:33,685 --> 00:17:36,387 and I got them blanched in the broth. 423 00:17:39,725 --> 00:17:42,994 [Laura] First, I'm going to lay down my pickled beets, 424 00:17:43,028 --> 00:17:47,198 so then I add my toasted almonds and my shaved shallots. 425 00:17:48,700 --> 00:17:52,737 And then adding huge handfuls of the beautiful fresh herbs, 426 00:17:52,771 --> 00:17:55,073 and the last step is to top it off 427 00:17:55,107 --> 00:17:58,376 with that beautiful creamy whipped goat cheese mousse. 428 00:18:00,379 --> 00:18:03,981 Back to my egg rolls, you know, I take them out the fryer, nice and crispy. 429 00:18:04,016 --> 00:18:06,584 Now you wanna see how great this dish about to be. 430 00:18:06,618 --> 00:18:09,654 Drizzle my jalapeño Thai chili sauce on top, 431 00:18:09,688 --> 00:18:11,889 and finish them with some green onions. 432 00:18:11,924 --> 00:18:14,492 All right, bye. That's overweight. 433 00:18:14,526 --> 00:18:16,694 [Tracey] I get a good healthy smear of goat cheese. 434 00:18:16,728 --> 00:18:17,728 Holy moly! 435 00:18:17,763 --> 00:18:20,431 Then I've got my tangy carrot salad on top. 436 00:18:21,333 --> 00:18:23,301 What a mess these plates are! 437 00:18:23,335 --> 00:18:25,303 Finish with some crispy chicken skin, 438 00:18:25,337 --> 00:18:27,305 and some fresh dill to garnish. 439 00:18:27,339 --> 00:18:29,207 30 seconds, chef! 440 00:18:29,241 --> 00:18:30,842 [Brandon] God, have mercy! 441 00:18:30,876 --> 00:18:35,480 When I first tasted this, I was, like, this is exactly what I'm going for. 442 00:18:35,514 --> 00:18:38,249 However, I didn't have enough time to plate. 443 00:18:38,283 --> 00:18:39,951 Ten seconds. 444 00:18:39,985 --> 00:18:42,386 I scoop the pasta and broth, and put it in the bowl. 445 00:18:42,421 --> 00:18:43,521 Five. 446 00:18:43,555 --> 00:18:45,656 - Next, I top it with the crispy collard green. - Four! 447 00:18:45,691 --> 00:18:46,858 - Three. - And the pickled stems. 448 00:18:46,892 --> 00:18:49,093 - Two. - Oh, my gosh, Brandon, you're killing me. 449 00:18:50,229 --> 00:18:51,295 One. 450 00:18:51,330 --> 00:18:53,998 Appetizers are gotta be done. 451 00:18:54,500 --> 00:18:55,500 Oh, my gosh. 452 00:18:55,534 --> 00:18:58,002 Wow! Nice job, everybody. 453 00:19:00,939 --> 00:19:03,641 I realized I forgot the sumac vinaigrette. 454 00:19:03,675 --> 00:19:05,543 Continue on with your dish. 455 00:19:05,577 --> 00:19:08,513 Now they've got 35 minutes to get the entree done. 456 00:19:08,547 --> 00:19:11,015 Whoa, that was something new. 457 00:19:18,757 --> 00:19:21,826 Judges, in honor of our Triple-G Grand Reopening, 458 00:19:21,860 --> 00:19:26,330 I've challenged the chefs to a one-hour two-course super battle, 459 00:19:26,365 --> 00:19:28,466 while playing the game Grocery List. 460 00:19:28,500 --> 00:19:31,335 The chefs are still hard at work on their entree. 461 00:19:31,370 --> 00:19:34,572 Now first up is their Hometown Appetizer, 462 00:19:34,606 --> 00:19:36,641 featuring two of the items that they had on their list. 463 00:19:36,675 --> 00:19:38,442 And you know that you're gonna be scoring this 464 00:19:38,477 --> 00:19:42,246 based on taste, game play, and plating. 465 00:19:42,281 --> 00:19:43,681 Up first, Chef Tracey. 466 00:19:43,715 --> 00:19:47,552 She's got a Mediterranean bruschetta with chicken skin, 467 00:19:47,586 --> 00:19:49,120 - and added carrots. - It's a bruschetta 468 00:19:49,154 --> 00:19:52,523 with carrot salad, fancy goat cheese, and crispy chicken skin. 469 00:19:52,558 --> 00:19:53,457 There you go. 470 00:19:53,492 --> 00:19:56,561 So the two items that Chef Tracey used 471 00:19:56,595 --> 00:19:57,762 was the herbs from the taboule salad, 472 00:19:57,796 --> 00:20:01,032 and the skin from the roasted chicken. 473 00:20:02,634 --> 00:20:04,569 I really love the idea 474 00:20:04,603 --> 00:20:06,604 of using the roasted chicken skin 475 00:20:06,638 --> 00:20:09,140 to crisp it up and add some texture here. 476 00:20:09,174 --> 00:20:10,708 I'm a big fan of her game play. 477 00:20:10,742 --> 00:20:14,845 The word bruschetta does come from the word bruciare, which means burnt. 478 00:20:14,880 --> 00:20:17,515 You want to be crispy and a little bit browned, 479 00:20:17,549 --> 00:20:19,417 and that's what makes bruschetta, bruschetta. 480 00:20:19,451 --> 00:20:21,419 Thank you to Chef Rocco Espirito 481 00:20:21,453 --> 00:20:24,388 for the bruschetta nomenclature. 482 00:20:24,423 --> 00:20:25,256 [chefs laugh] 483 00:20:25,290 --> 00:20:26,691 I didn't know that. 484 00:20:26,725 --> 00:20:30,228 The carrot salad on its own is actually really beautifully balanced, 485 00:20:30,262 --> 00:20:34,265 but it's that goat cheese that is so strong, that it's drowning it out. 486 00:20:35,300 --> 00:20:37,835 Up next, Chef Laura. 487 00:20:37,869 --> 00:20:39,937 Pickled beet salad, fresh herbs, 488 00:20:39,972 --> 00:20:45,876 goat cheese, pickled onions, and crunchy almonds. 489 00:20:45,911 --> 00:20:48,412 She used the pickled beets that came from the salad bar, 490 00:20:48,447 --> 00:20:51,349 and the taboule salad from the deli. 491 00:20:51,383 --> 00:20:52,750 She did have a little mis-step. 492 00:20:52,784 --> 00:20:56,621 She forgot to apply the sumac vinaigrette dressing that she had made. 493 00:20:56,655 --> 00:20:58,289 Rocco, I can tell, you don't enjoy it. 494 00:20:59,591 --> 00:21:02,393 This is exactly the kind of game play we were talking about. 495 00:21:02,427 --> 00:21:03,494 Grab something from the cold bar, 496 00:21:03,528 --> 00:21:05,463 make a quick appetizer. This is delicious. 497 00:21:05,497 --> 00:21:07,331 As Aaron May said, can't beat it. 498 00:21:08,834 --> 00:21:11,736 The beets, the taboule, the goat cheese, it's a classic combination, 499 00:21:11,770 --> 00:21:13,638 and she plated it very elegantly and simply. 500 00:21:13,672 --> 00:21:17,541 I like the way that Laura is playing with the idea of goat. 501 00:21:17,576 --> 00:21:19,210 She's giving us goat cheese in the appetizer, 502 00:21:19,244 --> 00:21:21,712 and there's gonna be goat in the entree, so that was smart. 503 00:21:21,747 --> 00:21:25,449 I like the play of that tangy goat cheese with the sweet beets, 504 00:21:25,484 --> 00:21:27,151 but I wanna see that dressing. 505 00:21:27,185 --> 00:21:29,387 That could have made this a really great salad. 506 00:21:30,188 --> 00:21:31,555 Okay, Tobias. 507 00:21:32,791 --> 00:21:38,362 Thai chicken curry egg rolls with a Thai jalapeño sauce. 508 00:21:38,397 --> 00:21:40,598 Chef Tobias used the pulled chicken 509 00:21:40,632 --> 00:21:43,567 from the rotisserie chicken over at the chicken fountain, 510 00:21:43,602 --> 00:21:46,470 hot curry cherry peppers from the salad bar, 511 00:21:46,505 --> 00:21:48,472 and he used some of the Thai noodles 512 00:21:48,507 --> 00:21:50,408 from the pre-package over the deli. 513 00:21:51,843 --> 00:21:54,545 I'm impressed by just how much cooking Tobias did. 514 00:21:54,579 --> 00:21:56,547 To make an egg roll, to form it, to fry it, 515 00:21:56,581 --> 00:21:57,815 to pull the chicken, 516 00:21:57,849 --> 00:22:01,652 I think it needs more heat to break up all that heaviness. 517 00:22:01,687 --> 00:22:04,388 I think a little crispier would have been nice. 518 00:22:04,423 --> 00:22:05,523 If I could say one thing, I would have loved, 519 00:22:05,557 --> 00:22:07,024 maybe some vegetables, some bean sprouts, 520 00:22:07,059 --> 00:22:11,028 something in that egg roll to give it just a little break from the chicken. 521 00:22:12,431 --> 00:22:18,102 And last but not least, so Chef Brandon made tortellini. 522 00:22:18,136 --> 00:22:19,670 "Faux-tellini." 523 00:22:19,705 --> 00:22:21,339 Faux-tellini, not real. 524 00:22:21,373 --> 00:22:22,673 Faux-tellini! That's smart. 525 00:22:22,708 --> 00:22:25,109 It's a faux-tellini! Chef Brandon made you a faux-tellini. 526 00:22:25,143 --> 00:22:30,448 So roasted chicken, and the vinegary pepper water from the deli case. 527 00:22:30,482 --> 00:22:32,216 Brandon, is this the fresh pasta you made? 528 00:22:32,250 --> 00:22:34,418 - Yes, sir. - Oh, wow. 529 00:22:34,453 --> 00:22:35,986 I did not expect that in the appetizer. 530 00:22:36,822 --> 00:22:40,991 I think that it takes real chutzpah 531 00:22:41,026 --> 00:22:42,593 to try and make fresh pasta for the appetizer course. 532 00:22:42,627 --> 00:22:43,728 I think the filling tastes great, 533 00:22:43,762 --> 00:22:45,763 I think the broth tastes great. 534 00:22:45,797 --> 00:22:47,565 I think Brandon achieved great flavor 535 00:22:47,599 --> 00:22:49,300 in the filling and in the broth. 536 00:22:49,334 --> 00:22:51,602 Brandon only used the pepper water. 537 00:22:51,636 --> 00:22:53,838 I could have used a little pepper salad, maybe right on top of that. 538 00:22:53,872 --> 00:22:56,874 - I agree. - And it would have been nice, and bright, and beautiful. 539 00:22:56,908 --> 00:22:58,075 Definitely went sideways at some point. 540 00:22:58,110 --> 00:23:00,111 I'm pretty sure when you said, you know, "30 seconds left," 541 00:23:00,145 --> 00:23:03,214 he thought, "Let me plate whatever I have, and that's what we have here." 542 00:23:03,248 --> 00:23:08,386 Another two or three minutes, and he could have turned this into something extraordinary. 543 00:23:08,420 --> 00:23:10,321 [Guy] All right, judges, 20 points for taste, 544 00:23:10,355 --> 00:23:11,689 20 points available in game play, 545 00:23:11,723 --> 00:23:13,557 ten points available in plating, 546 00:23:13,592 --> 00:23:14,625 for a total of 50. 547 00:23:14,659 --> 00:23:16,527 So total up those scores, and get them on the board. 548 00:23:16,561 --> 00:23:18,062 The chef with the highest score 549 00:23:18,096 --> 00:23:21,665 will receive an advantage that could help them come out on top. 550 00:23:21,700 --> 00:23:23,434 They've got a grand twist coming up, 551 00:23:23,468 --> 00:23:25,469 they are not gonna believe what hit them. 552 00:23:25,504 --> 00:23:27,405 - Oh, no. - Oh, boy. 553 00:23:34,679 --> 00:23:36,313 How's that goat coming, Tobias? 554 00:23:36,348 --> 00:23:38,616 Goat is coming along. 555 00:23:38,650 --> 00:23:41,652 So now I'm focusing on the G.O.A.T. dinner, feeling like a hot mess. 556 00:23:41,686 --> 00:23:44,555 I've never been so stressed in my life. 557 00:23:44,623 --> 00:23:47,625 [whistles] Stop working! All right, now listen. 558 00:23:47,659 --> 00:23:49,693 I know that your Hometown G.O.A.T. entrees 559 00:23:49,728 --> 00:23:52,530 are probably coming along just fantastic. 560 00:23:52,564 --> 00:23:56,434 But I'm gonna stop the clock as I read you these scores. 561 00:23:56,468 --> 00:23:59,603 Chef Brandon, 38 out of 50. 562 00:23:59,638 --> 00:24:02,506 Chef Tracey, 38 out of 50. 563 00:24:02,541 --> 00:24:04,942 Chef Tobias, 39 out of 50. 564 00:24:04,976 --> 00:24:11,415 And winning this first round, Chef Laura with 41 out of 50 points. 565 00:24:11,450 --> 00:24:14,285 - Whoo! Thank you! - Congratulations. 566 00:24:14,319 --> 00:24:15,586 So, chef, here's your deal. 567 00:24:15,620 --> 00:24:17,755 When you win the Appetizer round, 568 00:24:17,789 --> 00:24:20,958 I will either give you $1,000 in cash 569 00:24:20,992 --> 00:24:25,329 - or I will add two points to your final score. - Ooh! 570 00:24:26,731 --> 00:24:28,299 I want the two points, please. 571 00:24:28,333 --> 00:24:29,967 Two points to the final score. 572 00:24:30,001 --> 00:24:33,637 Listen, we're dealing with the G.O.A.T.s of Triple-G 573 00:24:33,672 --> 00:24:37,174 so we're gonna play our own little mini version of the ABC game. 574 00:24:37,209 --> 00:24:38,676 - No. - Yes, we are. 575 00:24:38,710 --> 00:24:41,712 I want you to go find an extra ingredient 576 00:24:41,746 --> 00:24:45,616 that starts with either G, O, A or T, 577 00:24:45,650 --> 00:24:50,821 and incorporate that into your dish. Now, good luck. 578 00:24:50,856 --> 00:24:52,790 As if we haven't already been through the ringer. 579 00:24:52,824 --> 00:24:56,327 It's a grand reopening, all kinds of crazy things happen. 580 00:24:56,361 --> 00:24:57,628 I'm thinking, I'm thinking. 581 00:24:57,662 --> 00:24:59,830 I think I'm gonna do... I'm grabbing a really good olive oil. 582 00:24:59,865 --> 00:25:03,200 I can use it in my hummus I can use it in my olive pesto, 583 00:25:03,235 --> 00:25:05,302 like, this would be a great ingredient. 584 00:25:05,337 --> 00:25:06,470 Thyme, thyme, thyme, thyme, thyme. 585 00:25:06,538 --> 00:25:07,805 Thyme will be a great addition for the sauce 586 00:25:07,839 --> 00:25:11,709 for my peanut crusted goat leg. 587 00:25:11,743 --> 00:25:14,411 I kind of wanted to incorporate one more vegetable item 588 00:25:14,446 --> 00:25:15,679 into the gnocchi part of the dish. 589 00:25:15,714 --> 00:25:19,116 The first thing I see was green chard. Done. 590 00:25:19,150 --> 00:25:20,084 Thank you. 591 00:25:21,286 --> 00:25:22,253 Garlic! 592 00:25:22,287 --> 00:25:23,988 I'm gonna use fresh garlic, 593 00:25:24,022 --> 00:25:26,490 to make sure it is not the same as my pickled garlic. 594 00:25:26,525 --> 00:25:28,559 [Guy] 20 minutes. 595 00:25:28,593 --> 00:25:32,129 - When it comes to picking your cut of goat... - Yeah. 596 00:25:32,163 --> 00:25:35,199 You have to make sure you don't make a baa-d decision! 597 00:25:35,800 --> 00:25:38,302 That's a sheep joke, Aarti. 598 00:25:39,971 --> 00:25:42,606 That'll be nice green to add with my gnocchi. 599 00:25:42,641 --> 00:25:46,410 For my Hometown G.O.A.T. Dinner, I'm gonna make goat meatballs 600 00:25:46,444 --> 00:25:48,479 simmered in a tomato and harissa sauce 601 00:25:48,513 --> 00:25:51,815 over potato gnocchi and crushed pistachios. 602 00:25:51,850 --> 00:25:56,520 So I'm going to start working on my meatballs. This goat is very, very lean. 603 00:25:56,555 --> 00:25:57,688 I'm gonna add a little bit of pork sausage 604 00:25:57,722 --> 00:25:58,822 to give it that extra bit of fat. 605 00:25:58,857 --> 00:26:02,593 I got the chili flakes, the cumin, the paprika. 606 00:26:02,627 --> 00:26:07,798 Next up, I put my bread into the food processor, into a bowl, 607 00:26:07,832 --> 00:26:12,836 and I pour the goat yogurt into the bread crumbs. 608 00:26:12,871 --> 00:26:14,605 That's gonna bring a level of moisture 609 00:26:14,639 --> 00:26:17,207 to this goat meatball you can't get from anything else. 610 00:26:17,242 --> 00:26:19,643 - Chef, where are we at? - I'm working on my meatballs. 611 00:26:19,678 --> 00:26:22,446 I've been letting the breadcrumbs soak in this funky goat stuff. 612 00:26:22,480 --> 00:26:23,781 I like it, goat on goat. 613 00:26:23,815 --> 00:26:27,351 I decided I want to pan fry the meatballs to start, 614 00:26:27,385 --> 00:26:29,653 and then I need to make a sauce 615 00:26:29,688 --> 00:26:32,556 that I can blend up and pour in there and have them simmering. 616 00:26:33,725 --> 00:26:37,494 So in a pot, I throw the canned tomatoes, and garlic, 617 00:26:37,529 --> 00:26:40,464 and the harissa, and salt and pepper, 618 00:26:40,498 --> 00:26:43,100 and let that start cooking down for a little bit. 619 00:26:45,804 --> 00:26:48,405 So next, I need to work on my potato gnocchi. 620 00:26:48,440 --> 00:26:51,375 Do that now, go ahead and get some of this. 621 00:26:51,409 --> 00:26:52,576 Oh, you see that? 622 00:26:52,611 --> 00:26:54,545 Push them through the ricer, salt and flour, 623 00:26:54,579 --> 00:26:55,779 and add my eggs to it, 624 00:26:55,814 --> 00:26:58,682 and then mixing it together to make my dough. 625 00:26:58,717 --> 00:27:00,818 Okay, so we're gonna let them boil. 626 00:27:00,852 --> 00:27:03,721 I think you can tell these are some of the greatest competitors 627 00:27:03,755 --> 00:27:07,391 in Flavortown market history by the sense of purpose 628 00:27:07,425 --> 00:27:08,459 they're working with right now. 629 00:27:08,493 --> 00:27:12,196 There's not a moment or a movement being wasted. 630 00:27:12,230 --> 00:27:13,197 [Aarti] 100 percent. 631 00:27:13,231 --> 00:27:14,431 Chef, where we at, buddy? 632 00:27:14,466 --> 00:27:16,867 Where I'm from, in my hometown, we have a peanut plant. 633 00:27:16,901 --> 00:27:19,937 So this is my take on the Southern thing between Coke and peanuts. 634 00:27:19,971 --> 00:27:26,610 I am doing a peanut crusted goat leg, with a cola reduction. 635 00:27:26,645 --> 00:27:29,013 I've never worked with goat before, 636 00:27:29,047 --> 00:27:32,883 but I've worked with leg of lamb before, I've taken it off the bone. 637 00:27:32,917 --> 00:27:36,286 So I'm thinking this may be the same thing. 638 00:27:36,321 --> 00:27:37,621 Next, I take my peanuts, 639 00:27:37,656 --> 00:27:40,591 put them in the food processor with panko bread crumbs, 640 00:27:40,625 --> 00:27:43,727 peanut butter, a little bit of sesame oil, 641 00:27:43,762 --> 00:27:44,895 and soy sauce. 642 00:27:44,929 --> 00:27:47,264 I need it to be a pasty consistency to make sure 643 00:27:47,298 --> 00:27:51,035 it forms a nice crust when I go to sear the meat. 644 00:27:52,404 --> 00:27:53,570 And I put it in the oven to cook. 645 00:27:53,605 --> 00:27:55,339 For 18 minutes, it's good time. 646 00:27:55,373 --> 00:27:58,208 The next thing I'm gonna start working on is my rice grits. 647 00:27:58,243 --> 00:27:59,376 Rice grits! 648 00:27:59,411 --> 00:28:01,545 - Rice grits, okay. - Rice grits, that's great, Brandon. 649 00:28:01,579 --> 00:28:02,680 Strong move. 650 00:28:02,714 --> 00:28:05,516 I decided to use rice grits instead of regular grits. 651 00:28:05,550 --> 00:28:08,052 Now rice grits are just taking long grain rice, 652 00:28:08,086 --> 00:28:11,722 blending it up in a blender till it get to a fine consistency, 653 00:28:11,756 --> 00:28:12,923 and then I'm gonna cook that on the stove 654 00:28:12,957 --> 00:28:16,627 with a little bit of onions, cream, and chicken stock. 655 00:28:16,661 --> 00:28:22,666 I am adding in some taboule, which is the deli to-go item that I'm required to use. 656 00:28:22,701 --> 00:28:24,568 I've been on Guy's Grocery Games, 657 00:28:24,602 --> 00:28:26,003 like I said, this is my sixth time competing. 658 00:28:26,037 --> 00:28:29,707 I've made grits before, so I'm trying to pull out every technique 659 00:28:29,741 --> 00:28:33,043 to prove that I am truly indeed the G.O.A.T. 660 00:28:34,479 --> 00:28:36,580 Yep, they need more time. 661 00:28:36,614 --> 00:28:39,249 You give them an hour, and already the time is burning up. 662 00:28:39,284 --> 00:28:41,685 Let's do this first. 663 00:28:41,720 --> 00:28:45,889 For Hometown G.O.A.T. Dinner, I'm making Mediterranean spiced goat meatballs. 664 00:28:45,924 --> 00:28:48,759 The first thing for my meatballs is I have to make my base. 665 00:28:48,793 --> 00:28:51,528 So in one pan, I've got my onions, and my garlic. 666 00:28:51,563 --> 00:28:55,666 I'm adding some cumin, cinnamon, and some paprika. 667 00:28:55,700 --> 00:28:58,736 Mediterranean food is all about fresh seasonal produce and flavors, 668 00:28:58,770 --> 00:29:02,439 and so is Sonoma County, so I really think I'm tying this Hometown in. 669 00:29:03,541 --> 00:29:05,476 I wanna brown the outside of these meatballs, 670 00:29:05,510 --> 00:29:09,513 it's gonna take a long time to brown in a pan, so I use my fryer. 671 00:29:09,547 --> 00:29:11,715 Now that I've got my meatballs cooking, I want to make hummus. 672 00:29:11,750 --> 00:29:14,451 I've got these awesome already-marinated garbanzo beans 673 00:29:14,486 --> 00:29:15,953 from the salad bar. 674 00:29:15,987 --> 00:29:19,389 This would be a great place to use that center of the deviled egg. 675 00:29:19,424 --> 00:29:20,991 It's creamy, it's rich. 676 00:29:21,025 --> 00:29:23,694 I thought that would earn me some good points for game play. 677 00:29:23,728 --> 00:29:28,432 - Are you a deviled egg fan? - Yeah, I mean, I think it's got its place. 678 00:29:28,466 --> 00:29:29,900 Oh, that creamy part. 679 00:29:29,934 --> 00:29:31,468 - Right, that's the best part. - That's probably the worst part. 680 00:29:31,503 --> 00:29:33,403 I forget that you don't like eggs. 681 00:29:34,639 --> 00:29:36,573 [Tobias] For my Hometown G.O.A.T. entree, 682 00:29:36,608 --> 00:29:40,978 I'm gonna make coconut curry goat wrap over rice and beans. 683 00:29:41,980 --> 00:29:44,615 Just to give my rice and beans the creamy flavor, 684 00:29:44,649 --> 00:29:48,485 I add coconut milk with a whole scallion and scotch bonnet, 685 00:29:48,520 --> 00:29:50,621 to bring out a little bit of spiciness. 686 00:29:50,655 --> 00:29:52,723 It's time to start the goat. 687 00:29:52,757 --> 00:29:57,561 I add olive oil, curry powder, onion powder, garlic salt. 688 00:29:57,595 --> 00:29:59,263 Threw the goat right on the grill. 689 00:29:59,297 --> 00:30:00,631 Looking for a good char. 690 00:30:00,665 --> 00:30:02,633 I cook goat often, 691 00:30:02,667 --> 00:30:06,637 but that was my first time actually cooking goat rack, 692 00:30:06,671 --> 00:30:09,406 but a G.O.A.T. can definitely figure out how to cook goat. 693 00:30:10,508 --> 00:30:12,643 Now I need to start on my curry base - 694 00:30:12,677 --> 00:30:14,978 yellow onions, green onions, 695 00:30:15,013 --> 00:30:19,316 and I'm using my pickled garlic from the salad bar. 696 00:30:19,350 --> 00:30:22,653 The curry, you're burning it, so you can take that bitterness out of it. 697 00:30:23,454 --> 00:30:25,689 The coconut milk thickens it up, 698 00:30:25,723 --> 00:30:29,226 any great dish, you know, you gotta have a lot of flavor to it. 699 00:30:31,396 --> 00:30:32,429 Like money! 700 00:30:33,565 --> 00:30:35,866 I thought this was a ton of time to be giving them. 701 00:30:36,734 --> 00:30:37,901 Some look like they're handling it well, 702 00:30:37,936 --> 00:30:41,138 others look like their wheels are off the wagon. 703 00:30:41,172 --> 00:30:42,072 [Laura] Sorry! 704 00:30:50,448 --> 00:30:51,915 We haven't cooked and competed 705 00:30:51,950 --> 00:30:53,817 in Flavortown market in over a year. 706 00:30:53,852 --> 00:30:56,787 Love the way the store looks, love the new games. 707 00:30:56,821 --> 00:31:00,624 Head down, going for it, chefs are playing it hard. 708 00:31:00,658 --> 00:31:02,626 15 minutes! 15 left! 709 00:31:02,660 --> 00:31:05,462 It's time to shine, guys. 710 00:31:05,496 --> 00:31:09,766 [Laura] So I chop up the green chard really small, fold it into my gnocchi, 711 00:31:09,801 --> 00:31:13,337 it's gonna give it a nice earthy flavor to it. 712 00:31:15,406 --> 00:31:16,974 - [Guy] How we doing, chef? - [Laura] I'm okay. 713 00:31:17,008 --> 00:31:18,876 - [Guy] Fantastic! - [Laura] Goat meatballs. 714 00:31:19,477 --> 00:31:21,278 - That is amazing! - Okay. 715 00:31:21,312 --> 00:31:23,614 I was gonna walk off and just go home now. [laughs] 716 00:31:23,648 --> 00:31:25,649 That's up there at the best goat meatball I've ever had. 717 00:31:25,683 --> 00:31:27,384 I've never had a goat meatball. 718 00:31:28,720 --> 00:31:30,387 So while my goat is in the oven 719 00:31:30,421 --> 00:31:31,688 and my grits are going, 720 00:31:31,723 --> 00:31:35,692 the next thing I start working on is my cola reduction sauce. 721 00:31:35,727 --> 00:31:36,927 Take a little bit of cola 722 00:31:36,961 --> 00:31:39,529 with some soy sauce, some hoisin, 723 00:31:39,564 --> 00:31:41,031 and a little sesame oil, and sugar. 724 00:31:41,065 --> 00:31:44,101 And then I thought, thyme would be a great addition. 725 00:31:44,135 --> 00:31:45,068 Thyme. 726 00:31:46,237 --> 00:31:47,537 Oh, that's good. 727 00:31:47,572 --> 00:31:49,573 Keep reducing, baby. Keep reducing. 728 00:31:49,607 --> 00:31:50,707 Now, every plate needs the green, 729 00:31:50,742 --> 00:31:53,844 so I choose bok choy because peanuts and cola 730 00:31:53,878 --> 00:31:55,479 is such a great flavor combination. 731 00:31:55,513 --> 00:31:58,382 I know those flavors also speak Asian. 732 00:31:58,416 --> 00:31:59,683 But how's the goat prepared? 733 00:31:59,717 --> 00:32:03,487 So it's a peanut crusted goat with a cola sauce and rice grits. 734 00:32:03,521 --> 00:32:05,389 And then a little bit of bok choy. 735 00:32:05,423 --> 00:32:06,723 I like that. 736 00:32:07,592 --> 00:32:09,927 Ooh, I don't know if it's gonna be done. 737 00:32:10,428 --> 00:32:11,495 Executive decision. 738 00:32:11,529 --> 00:32:12,829 Time was running out, 739 00:32:12,864 --> 00:32:15,666 and I noticed that some of the crust was coming off my goat, 740 00:32:15,700 --> 00:32:17,567 so putting it in the fryer for a few extra minutes 741 00:32:17,635 --> 00:32:18,835 was just going to ensure 742 00:32:18,870 --> 00:32:22,105 that the crust was really encased over the goat. 743 00:32:24,876 --> 00:32:28,912 For Hometown G.O.A.T. Dinner, I'm making Mediterranean spiced goat meatballs. 744 00:32:28,947 --> 00:32:31,248 They're nice and golden brown, out of the fryer, 745 00:32:31,282 --> 00:32:33,817 and then I'm gonna add them into the pan with my chicken stock, 746 00:32:33,851 --> 00:32:35,986 and then I'm gonna finish it with some pomegranate molasses, 747 00:32:36,020 --> 00:32:39,656 add some nice kind of sweetness and tanginess to the dish. 748 00:32:39,691 --> 00:32:42,693 - I always think of pomegranate molasses and lamb. - Yeah. 749 00:32:42,727 --> 00:32:44,461 And goat has that same gaminess, 750 00:32:44,495 --> 00:32:46,697 that was such a great ingredient-grab. 751 00:32:48,099 --> 00:32:51,335 From the cold bar, I'm gonna use these Castelvetrano olives, 752 00:32:51,369 --> 00:32:54,338 and I wanna make them into a nice, herby pesto. 753 00:32:54,372 --> 00:32:55,505 I can use the olive oil. 754 00:32:55,540 --> 00:32:58,342 Olive pesto, yep, that's what it needed. 755 00:32:58,376 --> 00:32:59,977 How are we doing, Tobias? 756 00:33:00,011 --> 00:33:03,680 - Lovely, lovely! - You've got scotch bonnets dipped in there. 757 00:33:03,715 --> 00:33:06,616 - What do you got here? - I got a coconut curry. 758 00:33:06,651 --> 00:33:07,884 And what extra item did you get? 759 00:33:07,919 --> 00:33:08,785 Fresh garlic. 760 00:33:08,820 --> 00:33:12,089 I sauteed my carrots in my fresh garlic. 761 00:33:12,623 --> 00:33:15,525 Wow! I like it, buddy! 762 00:33:15,560 --> 00:33:16,626 The goat comes out the oven, 763 00:33:16,661 --> 00:33:18,695 it's nice and brown on the outside 764 00:33:18,730 --> 00:33:21,498 and then finish it off in the curry sauce. 765 00:33:21,532 --> 00:33:24,601 Three and a half minutes left. Three and a half to go! 766 00:33:24,635 --> 00:33:27,971 I need to make sure that this Hometown G.O.A.T. entree is a winner. 767 00:33:28,006 --> 00:33:29,573 There's my hummus on the bottom, 768 00:33:29,607 --> 00:33:32,209 there's, of course, those goat meatballs. 769 00:33:33,311 --> 00:33:34,378 The tzatziki. 770 00:33:36,214 --> 00:33:40,183 And olive pesto, and this really great herb salad. 771 00:33:42,620 --> 00:33:45,889 So I pulled my goat out of the fryer, and it is looking beautiful. 772 00:33:46,958 --> 00:33:49,760 Oh, that's perfect. Thank you, Jesus. Hallelujah! 773 00:33:49,794 --> 00:33:51,762 Brandon's goat looks heck-a-good. 774 00:33:51,796 --> 00:33:54,898 [Brandon] So first, I put down my grits. 775 00:33:55,433 --> 00:33:57,968 Next, I plate my goat. 776 00:33:58,636 --> 00:34:01,705 Top that with my cola sauce, 777 00:34:01,739 --> 00:34:05,075 and then I finish with my grilled bok choy. 778 00:34:06,978 --> 00:34:11,481 First, I'm gonna plate a scoop of the creme fraiche, right on the side of the bowl. 779 00:34:11,516 --> 00:34:13,450 Next up, I put my fluffy gnocchi 780 00:34:13,484 --> 00:34:14,985 with the green chard, over the top of that, 781 00:34:15,019 --> 00:34:19,489 I put three of my goat meatballs in the tomato harissa sauce, 782 00:34:19,524 --> 00:34:23,260 and then top it off with crushed pistachios. 783 00:34:24,562 --> 00:34:26,329 30 seconds! 784 00:34:27,432 --> 00:34:29,566 [Tobias] I plate my rice and beans first, 785 00:34:29,600 --> 00:34:32,202 I then plate my garlic-sauteed carrots. 786 00:34:32,236 --> 00:34:33,770 Then I add my curry sauce, 787 00:34:33,805 --> 00:34:37,707 and I fan out my goat rack on top of the carrots. 788 00:34:38,342 --> 00:34:43,713 Five, four, three, two, one. 789 00:34:43,748 --> 00:34:46,149 -And that's it, chefs. Stop working! -Yes! 790 00:34:46,184 --> 00:34:47,517 Good job, everybody. 791 00:34:47,552 --> 00:34:48,985 - Good job! - Great job! 792 00:34:49,020 --> 00:34:51,588 What a battle, huh? Welcome back to Triple-G Reopening. 793 00:34:51,622 --> 00:34:53,190 Yeah, really, really! 794 00:34:54,325 --> 00:34:56,426 Make an appetizer, make an entree, 795 00:34:56,461 --> 00:34:58,695 and a couple bumps and bruises along the way. 796 00:34:58,729 --> 00:35:00,363 But the food looks dynamite. 797 00:35:09,540 --> 00:35:11,808 All right, judges, this is the second course 798 00:35:11,843 --> 00:35:15,479 of tonight's Triple-G Grand Reopening battle. 799 00:35:15,513 --> 00:35:16,713 That was an interesting round. 800 00:35:16,747 --> 00:35:17,914 An hour to cook! 801 00:35:17,949 --> 00:35:21,451 Our scores going into this round are... Let's take a look. 802 00:35:21,486 --> 00:35:23,887 Chef Brandon, 38. 803 00:35:23,921 --> 00:35:25,689 Chef Laura, you have won the first round, 804 00:35:25,723 --> 00:35:29,392 two extra points added to her final score, 43. 805 00:35:29,427 --> 00:35:31,328 Tobias, 39. 806 00:35:31,362 --> 00:35:33,630 And Chef Tracey, 38. 807 00:35:33,664 --> 00:35:36,466 The three chefs with the highest combined score 808 00:35:36,501 --> 00:35:37,868 for both the appetizers and the entrees 809 00:35:37,902 --> 00:35:40,570 will be going on to next week's tournament finale 810 00:35:40,605 --> 00:35:43,540 for a chance to win up to 25,000 bucks, 811 00:35:43,608 --> 00:35:46,476 but one of you will be checking out tonight. 812 00:35:46,511 --> 00:35:49,412 With that being said, Chef Laura, you're up first. 813 00:35:49,447 --> 00:35:51,081 Today for my Hometown G.O.A.T. entree, 814 00:35:51,115 --> 00:35:55,519 I actually made goat meatballs simmered in a tomato and harissa sauce 815 00:35:55,553 --> 00:35:57,721 over potato gnocchi with green chard, 816 00:35:57,755 --> 00:36:01,224 herb creme fresh, and crushed pistachios. 817 00:36:03,561 --> 00:36:04,828 You did a great job here. 818 00:36:04,862 --> 00:36:06,730 Meatballs, gnocchi, lots of elements, 819 00:36:06,764 --> 00:36:09,432 but it's a very rich dish that eats light, 820 00:36:09,467 --> 00:36:11,801 thanks to your use of fresh herbs. 821 00:36:11,836 --> 00:36:13,904 I think you have a lot of great ideas here, 822 00:36:13,938 --> 00:36:16,873 I think the meatballs is a great way to use the goat, 823 00:36:16,908 --> 00:36:18,208 the gnocchi are delicious. 824 00:36:18,242 --> 00:36:22,045 Using the chard in your dish gives it a beautiful burst of color, 825 00:36:22,079 --> 00:36:25,415 a little bit of grassiness that works really well with the goat. 826 00:36:25,449 --> 00:36:27,017 For me, adding some kind of texture, 827 00:36:27,051 --> 00:36:30,086 maybe getting some crispiness on the outside of those meatballs, 828 00:36:30,121 --> 00:36:34,391 like a bit of a crust, or a little bit of a crust on the gnocchi themselves. 829 00:36:34,425 --> 00:36:36,726 Fantastic. All right, thank you, chef. 830 00:36:36,761 --> 00:36:39,863 All right, up next, Chef Brandon, what do you got for us, bud? 831 00:36:39,897 --> 00:36:40,730 How you doing, chefs? 832 00:36:40,765 --> 00:36:43,500 Today, for my Hometown G.O.A.T. entree, 833 00:36:43,534 --> 00:36:45,735 I did a peanut crusted goat 834 00:36:45,770 --> 00:36:48,638 with a cola reduction, bok choy, 835 00:36:48,673 --> 00:36:51,975 and taboule-laced rice grits. 836 00:36:52,577 --> 00:36:54,311 Hope you enjoy! 837 00:36:54,345 --> 00:36:55,879 Do you cook with a lot of goat? 838 00:36:55,913 --> 00:36:56,846 First time ever. 839 00:36:56,881 --> 00:36:59,860 - First time ever with goat? - Yes, first time. 840 00:36:59,884 --> 00:37:04,654 The creativity involved in marrying soda and peanuts and goat 841 00:37:04,689 --> 00:37:06,690 is just so brilliant. 842 00:37:06,724 --> 00:37:10,560 Your G.O.A.T. ingredient, the thyme, lightens up the tanginess 843 00:37:10,595 --> 00:37:13,396 and the gaminess of the goat, so good job there. 844 00:37:13,431 --> 00:37:14,631 The grits, I thought were incredible, 845 00:37:14,665 --> 00:37:17,000 probably the best thing that I've tasted today. 846 00:37:17,034 --> 00:37:17,968 - Nice job. - Thank you. 847 00:37:18,002 --> 00:37:21,671 This does feel super Hometown G.O.A.T. to me, 848 00:37:21,706 --> 00:37:23,773 but I think the goat is real tough. 849 00:37:23,808 --> 00:37:28,645 And I think that it's not as tender as you wanted it to be probably right now. 850 00:37:29,614 --> 00:37:32,616 Up next, Chef Tracey, what do you have for us? 851 00:37:32,650 --> 00:37:35,252 So for my Hometown G.O.A.T. entree, 852 00:37:35,286 --> 00:37:39,356 I prepared pomegranate molasses-glazed spiced meatballs 853 00:37:39,390 --> 00:37:42,826 with some hummus, a tzatziki, 854 00:37:42,860 --> 00:37:45,195 and then a Castelvetrano olive, 855 00:37:45,229 --> 00:37:47,130 herb tapenade on top. 856 00:37:47,698 --> 00:37:49,132 This is a stunner. 857 00:37:49,166 --> 00:37:53,770 If there were 100 points for plating, I'd have given you all 100 of them. 858 00:37:53,804 --> 00:37:56,306 Gorgeous dish, tastes really good, 859 00:37:56,340 --> 00:37:57,474 and lots of hard work went into it. 860 00:37:57,508 --> 00:37:58,675 Thank you. 861 00:37:58,709 --> 00:38:01,311 I was so excited when you grabbed that pomegranate molasses, 862 00:38:01,345 --> 00:38:02,746 it is such a brilliant ingredient 863 00:38:02,780 --> 00:38:06,750 to go with a protein as gamey as goat, so that was really smart. 864 00:38:06,784 --> 00:38:09,753 First of all, the egg yolks from the deviled eggs 865 00:38:09,787 --> 00:38:12,122 into the hummus is really smart, 866 00:38:12,156 --> 00:38:15,258 I'm getting that richness, I'm getting that flavor bomb. 867 00:38:15,293 --> 00:38:16,760 The meatballs themselves 868 00:38:16,794 --> 00:38:19,429 are maybe a little bit overworked, a little dry. 869 00:38:20,564 --> 00:38:23,800 Not to be outdone, Chef Tobias. 870 00:38:23,834 --> 00:38:25,302 Hometown was Maryland for me, 871 00:38:25,336 --> 00:38:29,806 so for my Hometown dish, I ended up doing a coconut curry goat rack, 872 00:38:29,840 --> 00:38:34,577 and I added some sauteed carrots and rice and beans. 873 00:38:34,612 --> 00:38:36,946 Curried goat is a natural combination. 874 00:38:36,981 --> 00:38:40,350 My favorite thing about your dish is the rice, what is going on here? 875 00:38:40,384 --> 00:38:41,685 So good! 876 00:38:41,719 --> 00:38:43,420 The combination of the curry powder 877 00:38:43,454 --> 00:38:44,688 and the coconut is really smart, 878 00:38:44,722 --> 00:38:46,489 because it brings out the natural sweetness 879 00:38:46,524 --> 00:38:47,757 - in the goat. - Yes. 880 00:38:47,792 --> 00:38:51,161 Really well done in terms of game play and just chef technique, 881 00:38:51,195 --> 00:38:52,629 that was beautiful. 882 00:38:52,663 --> 00:38:53,763 The goat is cooked very nicely. 883 00:38:53,798 --> 00:38:57,434 I could have used a glaze, a sauce, 884 00:38:57,468 --> 00:39:01,938 a little more curry, a little more of that on the actual goat itself. 885 00:39:01,972 --> 00:39:02,706 Okay. 886 00:39:02,740 --> 00:39:04,674 Well, chefs, I'll tell you what, 887 00:39:04,709 --> 00:39:06,343 we're gonna send you back to your kitchens 888 00:39:06,377 --> 00:39:08,278 and allow the judges to deliberate. 889 00:39:08,312 --> 00:39:09,979 Thank you very much. 890 00:39:12,383 --> 00:39:13,717 - Wow! - Judges? 891 00:39:13,751 --> 00:39:15,752 Guy, you picked such a good protein 892 00:39:15,786 --> 00:39:21,358 for this re-opening challenge, because it really takes a G.O.A.T. to cook goat well. 893 00:39:21,392 --> 00:39:23,526 Two dishes in one hour, not easy. 894 00:39:23,561 --> 00:39:26,029 It was tough but we gotta send one of them home. 895 00:39:35,473 --> 00:39:36,606 Just to remind you, 896 00:39:36,640 --> 00:39:40,677 three of you will move on to the big finale next week. 897 00:39:40,711 --> 00:39:44,214 The chef with the lowest combined score tonight will go home. 898 00:39:45,583 --> 00:39:46,983 First up, Chef Brandon. 899 00:39:48,352 --> 00:39:50,487 15, 16, 7, 900 00:39:50,521 --> 00:39:54,624 for the score of 38, for a total of 76. 901 00:39:54,658 --> 00:39:57,060 Nice numbers! Chef Laura. 902 00:39:58,629 --> 00:40:05,335 17, 17, 7, a 41, for a total of 84. 903 00:40:05,369 --> 00:40:06,636 Could have taken the 1,000 bucks. 904 00:40:06,670 --> 00:40:07,637 I'm happy without it. 905 00:40:07,671 --> 00:40:09,939 - You'd rather keep your points? - Yeah. 906 00:40:11,208 --> 00:40:12,542 Chef Tobias. 907 00:40:12,576 --> 00:40:16,379 15, 16, 7, for a 38. 908 00:40:17,515 --> 00:40:19,783 For a 77. 909 00:40:19,817 --> 00:40:22,452 Well, right now, the three of you are going on. 910 00:40:22,486 --> 00:40:24,354 It's what does Tracey do? 911 00:40:24,388 --> 00:40:26,022 Take a look. 912 00:40:28,259 --> 00:40:29,526 All you have to... 913 00:40:29,560 --> 00:40:31,694 [Guy chuckles] 914 00:40:31,729 --> 00:40:35,665 Please, just go. Just, okay... Commercial break! 915 00:40:35,699 --> 00:40:39,869 We'll be back after these important messages. 916 00:40:39,904 --> 00:40:43,673 - I'm wound up, folks, it's my first day back. - [all laughing] 917 00:40:43,707 --> 00:40:47,143 Let's take a look. All it's gotta be better than is 76. 918 00:40:50,214 --> 00:40:51,347 Don't know! 919 00:40:54,485 --> 00:40:56,653 For a total of 39. 920 00:40:56,687 --> 00:41:00,056 - Wow! - Congratulations, Chef Tracey. 921 00:41:00,090 --> 00:41:04,594 Tracey, Tobias, Laura, all moving into the next round, 922 00:41:04,628 --> 00:41:07,997 and unfortunately, our buddy Brandon over there, we love having you come back. 923 00:41:08,032 --> 00:41:09,566 You sure are a champ and it's a pleasure. 924 00:41:09,600 --> 00:41:11,701 - Thank you. - Thank you, brother. 925 00:41:11,735 --> 00:41:12,836 - Thank you. - Congratulations. 926 00:41:12,870 --> 00:41:16,339 I may be going home today, but it's awesome to be here. 927 00:41:16,373 --> 00:41:18,675 Anytime Guy extends the invite for me, 928 00:41:18,709 --> 00:41:20,477 I'm coming on the first plane. 929 00:41:20,511 --> 00:41:22,345 - Bye! - Yes, sir! 930 00:41:24,215 --> 00:41:27,317 You have just made it into the grand finale 931 00:41:27,351 --> 00:41:28,952 of the Grand Reopening game 932 00:41:28,986 --> 00:41:33,623 where one of you will be crowned the champ and win up to 25,000 bucks. 933 00:41:33,657 --> 00:41:35,658 All right, folks, make sure you join us next week. 934 00:41:35,693 --> 00:41:37,560 We'll find out which one of these three 935 00:41:37,595 --> 00:41:41,197 is gonna sharp Flavortown market for up to 25,000 bucks. 936 00:41:41,232 --> 00:41:42,465 We'll see you then. Adios! 937 00:41:42,500 --> 00:41:44,734 - Yes. Good job! - Thank you, thank you. 938 00:41:44,768 --> 00:41:45,735 Good job, everybody. 939 00:41:45,769 --> 00:41:49,239 Well, chefs, welcome back to this exciting finale. 940 00:41:49,273 --> 00:41:52,375 Let's play that Triple-G classic that everybody hates. 941 00:41:52,409 --> 00:41:53,409 No! 942 00:41:53,444 --> 00:41:55,678 [Aarti] These are the Greatest Of All Time. 943 00:41:55,713 --> 00:41:59,182 This is probably the toughest competition of their lives.