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The wait is finally over.
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It's time to hurry on down
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to the grand re-opening
of Flavortown Market.
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We added real-deal new features
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that will keep the culinary
curve balls coming.
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What they got all here?
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- [man] Let's see what you got.
- Oh, no.
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And, best of all, we're
celebrating our re-opening
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with an epic two-part
tournament.
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00:00:21,488 --> 00:00:22,521
Whew.
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[Guy] Three of our greatest
chefs of all time
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are taken on our revamped store
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and a shot
of up to 25,000 bucks.
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No stopping us now!
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[Aarti] These are the greatest
of all time,
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this is probably the toughest
competition of their lives.
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[Guy] The finale of our grand
re-opening games starts now,
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on GGG.
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[sighs] It's great to be back.
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So let's welcome back
the GGG champions
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that invaded our renovated
store last week.
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Now, first up,
Chef Tracey Shepos Cenami,
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Northern California
executive chef de cuisine,
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who has won the GGG
Supermarket Master Championship,
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along with 48,000 bucks.
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Last week was wild and crazy,
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and I was only saved
by one point.
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Okay, sure.
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I'm shaking off
my re-opening jitters,
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and I am ready to take
Tobias and Laura down.
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What's up, Chef? Welcome back.
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[Guy] Then there's Tobias
Dorzon, a Houston executive chef,
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who has earned $41,000 on GGG,
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and tied Chef Tracey
for second place
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in part one of the tournament.
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Can't get rid of me that easy.
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I'm one of the greatest to cook
in Flavortown, so you know it.
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It's no surprise I'm still here.
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Oh, all that. Go get 'em, champ.
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And, finally, Laura Fonner,
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executive chef
from Charlottesville,
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who continued her GGG
winning streak in part one.
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I'm still undefeated on GGG.
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I plan on taking home
the title today.
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I already know that I have a
target on my back after last week,
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but I am just now getting
comfortable, and I am not slowing down.
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- [laughs]
- Okay.
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Well, chefs, welcome back.
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Wonderful to have
you here for this
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00:02:00,854 --> 00:02:04,323
exciting finale
of our grand re-opening games.
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Flavortown Market,
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the re-opening
has been a huge, huge success.
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I mean, we have done it all.
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We've been giving out
balloons to the kids,
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we've given out free tattoos
to the 50th customer,
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I mean, it has just been
one event after another.
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The best part has been
watching GGG's greatest of all time
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take on our revamped store
and our re-amped games.
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We're down to the final three,
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and undefeated chef Laura
is still on a roll,
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which of course means you have
a big target on your back.
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And these two are sharpshooters,
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I'm telling you.
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Tonight, we're gonna start off
with a clean scoreboards.
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The chef with the highest
combined score
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at the end of the evening
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will be crowned
a champ against champs
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of shop Flavortown Market,
for up to $25,000.
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Last week's one-hour mega
challenge was so exciting.
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Since I'm giving you an hour,
I want you to make
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two completely
different courses.
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Ahh!
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Let's crunch on, guys.
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Hunter, what is up, dude?
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Come back soon, thank you.
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We're gonna do it again.
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We're about to compete in a
winner-take-all super battle.
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One hour to make two courses.
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A 25-minute appetizer,
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and a 60-minute entrée,
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at the same time.
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So, I want you to show
the judges
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your culinary bandwidth.
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I want you to make them
a comfort classic appetizer,
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and a high-end entrée,
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and I want you to feature
the exact same protein in each.
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In fact, we actually are gonna
play a game called Butcher's Choice.
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Now, Hunter, he's gonna
be working over there
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at the deli counter,
and he has a fine selection
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of mystery meat that he will
be ready to give you.
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So, when I say go,
you're gonna run over
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to the deli counter and
he is going to serve you up
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some fantastic
protein in a package.
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I wanna see if you can express
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high-end and comfort
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using the same protein
chosen by somebody else.
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Okay? See if you can
really express yourself.
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Speaking of express...
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Oh, no.
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00:04:22,929 --> 00:04:25,464
Let's play that GGG classic
that everybody hates,
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let's play
a little Express Lane.
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- Huh?
- [Laura] Oh, my God.
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Exactly. Let's make this
one hour to create
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two courses,
a comfort classic appetizer,
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and a high-end entrée using
the mystery protein,
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and nine other ingredients.
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I personally asked
the three of you to come back,
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just so you know.
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Well, actually, you two.
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You were one guy that--
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- Excuse me, excuse me?
- You said three, two, one.
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No, no, no. I have to say the...
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Go first dig up holes--
No, that was--
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No stopping us now!
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Here you go, mystery meat.
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Mystery meat here, mystery meat.
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- Thank you.
- Here's your mystery meat.
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- Thank you.
- Have fun with that.
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I don't know what it is,
I'm not the butcher today.
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- [Guy] There is Hunter.
- Hi, Dad.
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[Guy] Hi, Hunter.
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Hunter looks real cute behind
that deli counter, I'm not gonna lie.
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But my heart dropped
a little bit
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when I opened the package up
and saw it was flat iron.
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Flat iron.
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Flat iron steak
is not a high-end steak.
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It is a grilling steak.
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[Tracey] I opened it up and
there's pork tenderloin inside.
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Seriously?
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Like, what would I want?
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Lobster was a thought,
crab would have been great.
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Already I'm stumped.
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[Tobias] Bone
and chicken thighs.
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It's good in a comfort dish.
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In a high-end dish?
What am I gonna do with that?
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- Tracey, what did you get?
- I got pork.
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I know I want to roast
the pork tenderloin
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for my high-end dinner,
and then I'm going to use
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all these beautiful
vegetables and cook them
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in different ways
to show off technique.
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Onions.
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If you want beet salad,
you have some right there.
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- [chuckling] Seafood salad?
- No...
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- [Hunter] Fruit salad?
- No, thanks.
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- [Hunter] She's got--
- [Guy] Nine other ingredients,
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she can get me, like...
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- [laughs] - So, if you want
the beet salad, right here.
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That was so helpful, Hunter.
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I have no clue what to make
with this first round,
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How can I use pork tenderloin
in my comfort classic appetizer?
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- Sorry.
- [Laura] You're okay.
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[Tracey]
And I think, chicken tenders,
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so I can cut this pork tenderloin
and make little crispy nuggets.
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So, I definitely need
panko breadcrumbs
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that will be nice and crispy.
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Heavy cream
would make a great sauce.
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So, if I make the slaw,
something, like, fresh,
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with this crispy pork,
then I can use
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some of those same ingredients
and roast them for my high-end dinner.
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I need to start cooking.
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Lots of great things here.
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Those beets are awesome,
seafood salad,
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- feta salad, delicious.
- Love that.
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Dolmas, prosciutto
stuffed peppers.
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Oh, I counted how many
are in there,
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do not get caught eating these.
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[Tobias] Chicken thighs.
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This shop is tough
because I gotta get
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nine ingredients for two dishes.
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I have to make a classic
comfort appetizer,
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and a high-end entrée.
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High-end just means
when I come in
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and look at the plate,
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I understand why I'm paying
$100 for an actual dish.
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A high-end entrée,
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I'm thinking shrimp
and chicken linguini.
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Where's pesto?
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For my comfort appetizer,
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I'm thinking
fried chicken tacos.
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What's more comfort
than fried chicken?
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I just gotta make sure
the items I'm grabbing
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can be cross-utilized.
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You have to make sure
that you bring it every round.
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When I was a football player,
there's four quarters,
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and you had to bring it
every quarter.
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Oh, my God,
there's a lot of this.
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So, for my high-end dinner,
I am thinking of making
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a grilled flat iron steak
with crispy fried potatoes.
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Laura, what protein did you get?
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[Laura] I got flat iron steak.
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- [Guy] Flat iron stake?
- Yes.
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00:07:58,644 --> 00:08:01,713
Hey, I told you, on the
proteins, make them wacky.
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00:08:01,747 --> 00:08:04,282
It was the sous chef
that did them.
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00:08:04,317 --> 00:08:05,851
For my classic
comfort appetizer,
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I'm going to make
a version of a soup
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that I'm pretty well-known for
in my town.
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00:08:10,389 --> 00:08:12,691
It's a riff on a tortilla soup.
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00:08:12,725 --> 00:08:14,092
Corn tortillas, where are you?
199
00:08:14,126 --> 00:08:17,696
So, I also need a couple of
packs of the peeled garlic cloves.
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00:08:17,730 --> 00:08:19,798
- Beep, beep!
- Was that a "beep, beep" we just got?
201
00:08:19,832 --> 00:08:21,266
[Laura] That was a "beep, beep!"
202
00:08:21,300 --> 00:08:23,034
A Costa Rican salsa.
203
00:08:23,069 --> 00:08:24,002
Excuse me. Ahh!
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00:08:24,036 --> 00:08:26,705
This is a traditional
Costa Rican condiment,
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00:08:26,739 --> 00:08:28,840
it's like
ketchup is to Americans.
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00:08:28,875 --> 00:08:30,575
This is actually one
of the grocery stores
207
00:08:30,610 --> 00:08:31,710
that I've been able
to find it in,
208
00:08:31,744 --> 00:08:34,346
I normally have
to order it online.
209
00:08:34,380 --> 00:08:35,614
I'm coming in to this
undefeated,
210
00:08:35,648 --> 00:08:37,682
I know my competitors
are really good,
211
00:08:37,717 --> 00:08:40,652
but I'm not planning
on going home today.
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00:08:40,686 --> 00:08:42,554
And back to judge
our GGG champions
213
00:08:42,588 --> 00:08:44,789
are our three
all-star champions.
214
00:08:44,824 --> 00:08:46,324
Flavortown's spice authority
215
00:08:46,359 --> 00:08:48,527
and all-star
family tournament winner,
216
00:08:48,561 --> 00:08:50,428
the one and only Aarti Sequeira.
217
00:08:50,463 --> 00:08:52,475
James Beard Award winning author
218
00:08:52,499 --> 00:08:54,566
and champion
of our Superstar Tournament,
219
00:08:54,600 --> 00:08:56,568
the one and only, the godfather.
220
00:08:56,602 --> 00:08:58,003
- Rocco DiSpirito.
- [laughs]
221
00:08:58,037 --> 00:09:01,706
And executive chef, the one and
only mayhem, Chef Aaron May.
222
00:09:01,741 --> 00:09:03,542
Anyhow, I think everybody
is looking good.
223
00:09:03,576 --> 00:09:05,610
They got a good sampling
last week
224
00:09:05,645 --> 00:09:07,679
about what
a one-hour competition was,
225
00:09:07,713 --> 00:09:10,782
and how to get these
appetizers ready in 25 minutes.
226
00:09:10,816 --> 00:09:14,152
And speaking of which,
time is ticking.
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00:09:17,757 --> 00:09:19,391
All right, Chef Trace,
what's giving?
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00:09:19,425 --> 00:09:22,294
I'm gonna do a little
pork cutlet nibbles,
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00:09:22,328 --> 00:09:24,329
like a play on chicken tenders.
230
00:09:24,363 --> 00:09:26,398
- Ooh.
- And then I'm gonna do
231
00:09:26,432 --> 00:09:28,900
a little bit of a slaw
with apple...
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00:09:28,935 --> 00:09:33,104
Like, this slaw with apples,
going over the fried pork.
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00:09:33,906 --> 00:09:34,906
Fried loves its acid.
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00:09:34,941 --> 00:09:36,608
[Tracey] I don't have
a ton of time left to make
235
00:09:36,642 --> 00:09:38,443
this classic comfort appetizer.
236
00:09:38,477 --> 00:09:40,445
So, I cut the pork
into medallions,
237
00:09:40,479 --> 00:09:42,714
pounded it out a little bit
so it's a bit thinner.
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00:09:42,748 --> 00:09:44,883
I get my pork in
with the heavy cream,
239
00:09:44,917 --> 00:09:47,986
drudge it with the panko
and get that in the fryer.
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00:09:49,455 --> 00:09:50,622
While my pork's in my fryer,
241
00:09:50,656 --> 00:09:52,724
I'm gonna work
on my apple-fennel slaw.
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00:09:52,758 --> 00:09:56,494
I want this slaw to give a refreshing
addition to the pork nibbles.
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00:09:56,529 --> 00:09:58,964
I'm gonna julienne my apples,
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00:09:58,998 --> 00:10:01,800
mandolin and shave my fennel,
cut up my radish
245
00:10:01,834 --> 00:10:04,569
and then I'm gonna add
all that with some fresh dill.
246
00:10:04,604 --> 00:10:06,137
Adding some dill.
247
00:10:07,840 --> 00:10:10,875
I'll tell you what,
that slaw is delicious.
248
00:10:10,910 --> 00:10:13,612
- Thank you.
- [Guy] Delicious.
249
00:10:13,646 --> 00:10:15,914
Tobias and Laura
are fierce competitors.
250
00:10:15,948 --> 00:10:19,284
Those two can cook, so I need
to knock this out of the park.
251
00:10:20,519 --> 00:10:21,686
[Tobias] First thing
I get started on,
252
00:10:21,721 --> 00:10:24,589
I get my rice going for my
comfort classic appetizer.
253
00:10:24,624 --> 00:10:27,225
[Guy] Chicken thigh.
What's your game plan?
254
00:10:27,259 --> 00:10:28,393
[Tobias] Fried chicken tacos.
255
00:10:28,427 --> 00:10:29,561
Okay, I like
fried chicken tacos.
256
00:10:29,595 --> 00:10:31,596
And my rice is cooking,
let me go in
257
00:10:31,631 --> 00:10:32,697
and start seasoning
my chicken thighs.
258
00:10:32,732 --> 00:10:34,566
You know, I'm making quick rub,
259
00:10:34,600 --> 00:10:36,401
a fresh basil pesto.
260
00:10:36,435 --> 00:10:38,503
I've never used pesto as a rub,
261
00:10:38,537 --> 00:10:40,772
but I gotta stretch
these ingredients out.
262
00:10:40,806 --> 00:10:42,007
I've only got ten of them.
263
00:10:42,041 --> 00:10:45,910
Dressing my chicken in flour,
then I drop them in the fryer.
264
00:10:46,746 --> 00:10:48,813
No time to rest,
I gotta make sure, like,
265
00:10:48,848 --> 00:10:51,783
this time around,
can't play the cool game.
266
00:10:51,817 --> 00:10:53,351
Gotta make sure
I get things done.
267
00:10:56,022 --> 00:10:58,456
All right, chef.
What is the menu?
268
00:10:58,491 --> 00:11:01,626
A steak in tortilla soup
as my comfort.
269
00:11:01,661 --> 00:11:04,596
Okay. And, this is
one of my favorites.
270
00:11:04,630 --> 00:11:05,664
Oh, don't you love it?
271
00:11:05,698 --> 00:11:07,899
- It is a secret weapon.
- [Laura] Hell yeah, it is.
272
00:11:07,933 --> 00:11:11,503
The Costa Rican salsa,
it's sweet, it's sour,
273
00:11:11,537 --> 00:11:12,904
it's salty, it's spicy.
274
00:11:12,938 --> 00:11:15,874
That's where all of the umami
is gonna come from.
275
00:11:15,908 --> 00:11:18,410
So, I want to get that
into that chicken stock
276
00:11:18,444 --> 00:11:20,879
and let it simmer down
for a little bit.
277
00:11:20,913 --> 00:11:22,714
So, I decided to marinate
the flat iron steak
278
00:11:22,748 --> 00:11:25,383
and throw it on the grill
and cook it separately.
279
00:11:26,352 --> 00:11:27,619
I wanted to cook it very rare,
280
00:11:27,653 --> 00:11:29,654
'cause I was gonna
finish it with a hot broth.
281
00:11:29,689 --> 00:11:32,824
After last week,
there is a target on my back.
282
00:11:32,858 --> 00:11:35,060
Hopefully, I can run faster
than they can shoot.
283
00:11:35,094 --> 00:11:36,061
[chuckles]
284
00:11:37,229 --> 00:11:39,597
[Guy] The store missed this,
missed the terror,
285
00:11:39,632 --> 00:11:42,434
screams going down
the aisleways. [chuckles]
286
00:11:42,468 --> 00:11:44,769
People completely
losing their mind
287
00:11:44,804 --> 00:11:46,337
in station one, two,
three and four.
288
00:11:47,306 --> 00:11:48,406
[breathes deeply]
289
00:11:48,441 --> 00:11:49,974
It's great to be back.
290
00:11:57,583 --> 00:11:59,617
Is this cooking yet?
Son of a biscuit eater.
291
00:11:59,652 --> 00:12:02,487
[Guy] Chefs, 14 minutes
to have those aps up.
292
00:12:02,521 --> 00:12:03,922
14 minutes!
293
00:12:03,956 --> 00:12:07,525
This is so difficult.
You're trying to cook the ap,
294
00:12:07,560 --> 00:12:09,994
get it done on time,
and in the meantime,
295
00:12:10,029 --> 00:12:12,330
in the back of your mind,
you gotta have running
296
00:12:12,364 --> 00:12:14,766
this idea of getting
this entrée done.
297
00:12:14,800 --> 00:12:17,335
And you're cooking
in two different directions.
298
00:12:17,369 --> 00:12:18,837
Comfort, high-end.
299
00:12:19,371 --> 00:12:20,872
Twelve minutes, guys.
300
00:12:21,307 --> 00:12:22,841
[Tobias] Hurry.
301
00:12:22,875 --> 00:12:26,411
Getting ready to take it off,
slice it up,
302
00:12:26,445 --> 00:12:28,346
table up, throw it in there.
303
00:12:28,380 --> 00:12:30,949
While my flat iron steak
is resting,
304
00:12:30,983 --> 00:12:33,418
and my soup is where
it needs to be,
305
00:12:33,452 --> 00:12:34,886
I need to start working
on the garnishes.
306
00:12:35,888 --> 00:12:39,557
So, I figured a nice
seasoned mashed avocado
307
00:12:39,592 --> 00:12:42,393
would go really well, and it
would give it a very silky texture.
308
00:12:43,629 --> 00:12:45,830
- [Guy] Guacamole for the soup?
- I'm gonna do a steak
309
00:12:45,865 --> 00:12:48,166
in the broth
with the tortillas in there,
310
00:12:48,200 --> 00:12:50,368
top it with cilantro,
311
00:12:50,402 --> 00:12:52,704
some shaved cheese
and some avocado purée.
312
00:12:52,738 --> 00:12:55,106
- Okay.
- [Laura] Kind of funky.
313
00:12:55,141 --> 00:12:56,107
Yeah, yeah, yeah.
314
00:12:56,142 --> 00:12:58,443
[Laura] I cut up
my corn tortillas to strips
315
00:12:58,477 --> 00:12:59,811
and throw it in the deep fryer.
316
00:12:59,845 --> 00:13:01,646
I wanna get them crunchy
before I throw them
317
00:13:01,680 --> 00:13:03,748
into the broth.
They're gonna be salted
318
00:13:03,783 --> 00:13:06,417
and then they're gonna
go in and on top
319
00:13:06,452 --> 00:13:07,719
of this soup for garnish.
320
00:13:07,753 --> 00:13:10,922
Laura has never been sent home.
321
00:13:11,190 --> 00:13:11,856
Never.
322
00:13:11,891 --> 00:13:13,391
So, that's a lot
of pressure too.
323
00:13:13,425 --> 00:13:15,393
I mean, the more you win,
the more you feel like
324
00:13:15,427 --> 00:13:16,327
you have something to lose.
325
00:13:17,797 --> 00:13:20,398
[Guy] Chef, now I didn't
see soup coming.
326
00:13:20,432 --> 00:13:21,699
How did you add the meat
in there, chef?
327
00:13:21,734 --> 00:13:24,435
I shaved it very thin,
so when the hot broth hits it,
328
00:13:24,470 --> 00:13:26,538
then it'll finish cooking it
without overcooking it
329
00:13:26,572 --> 00:13:28,206
like it would be in a soup.
330
00:13:28,240 --> 00:13:28,773
Oh, she can cook.
331
00:13:30,009 --> 00:13:32,610
[Tobias] My rice is cooking
and my chicken is deep frying
332
00:13:32,645 --> 00:13:34,579
for my fried chicken tacos.
333
00:13:34,613 --> 00:13:35,914
I started sautéing my asparagus
334
00:13:35,948 --> 00:13:39,017
with some crushed red peppers,
some salt, some butter.
335
00:13:42,388 --> 00:13:44,622
[Guy] Tobias,
how are you doing, buddy?
336
00:13:44,657 --> 00:13:46,124
Feel good about this?
Six minutes.
337
00:13:46,158 --> 00:13:47,091
Six minutes.
338
00:13:47,493 --> 00:13:48,893
Should be there.
339
00:13:48,928 --> 00:13:51,396
This past year,
it's been a tough time for me,
340
00:13:51,430 --> 00:13:53,398
I lost my best friend, Solo.
341
00:13:53,432 --> 00:13:55,600
He always pushed me to go big.
342
00:13:55,634 --> 00:13:58,870
He went with me when I did a
dinner at the James Beard house.
343
00:13:58,904 --> 00:14:02,440
So, today, I'm playing for the
memory of my brother Solo.
344
00:14:03,609 --> 00:14:06,678
My one concern about
Tobias' ingredients
345
00:14:06,712 --> 00:14:09,781
is that he did not have
a lot of fresh, right?
346
00:14:09,815 --> 00:14:14,385
He had jarred pesto,
jarred salsa, rice pilaf.
347
00:14:14,420 --> 00:14:16,354
So, my concern is,
348
00:14:16,388 --> 00:14:18,523
does Tobias have
enough fresh ingredients
349
00:14:18,557 --> 00:14:21,059
to balance out all
those jarred ingredients?
350
00:14:22,862 --> 00:14:24,863
[Tracey] So, I've got my
fried pork nibbles working,
351
00:14:24,897 --> 00:14:26,931
I've got this great slaw,
but comfort
352
00:14:26,966 --> 00:14:29,467
warrants a little bit
of creamy, some richness.
353
00:14:29,501 --> 00:14:30,735
How much time, Guy?
354
00:14:30,769 --> 00:14:33,504
You have five minutes until
those appetizers need to be up.
355
00:14:33,539 --> 00:14:34,772
Five minutes.
356
00:14:34,807 --> 00:14:36,641
[Tracey] The fennel was almost
like two ingredients in one.
357
00:14:36,675 --> 00:14:38,843
You've got the bulb,
I used it in the slaw.
358
00:14:38,878 --> 00:14:41,546
But then you've got
the top and the fennel front,
359
00:14:41,580 --> 00:14:43,414
which have
a tremendous amount of flavor.
360
00:14:43,449 --> 00:14:44,549
So, I've got this cream
361
00:14:44,583 --> 00:14:46,484
and I've got the fennel fronts
and some dill.
362
00:14:46,518 --> 00:14:47,752
So, I'm want to make
a quick cream sauce
363
00:14:47,786 --> 00:14:50,421
I think will go great
with this crispy pork.
364
00:14:50,456 --> 00:14:52,190
A little bit of a fennel
cream reduction
365
00:14:52,224 --> 00:14:53,591
going with that comfort.
366
00:14:53,626 --> 00:14:56,394
I've had the pleasure
of eating Tracey's food
367
00:14:56,428 --> 00:14:57,495
a number of times.
368
00:14:57,529 --> 00:15:00,598
This woman is a beast,
she has knocked out
369
00:15:00,633 --> 00:15:02,767
all the competition
when I watched her before.
370
00:15:02,801 --> 00:15:05,370
[Guy] 2 minutes
and 15 seconds, chefs.
371
00:15:06,772 --> 00:15:08,606
These chefs were here
last week, and I'll say
372
00:15:08,641 --> 00:15:11,676
the last week they had,
there may be a little jitters.
373
00:15:11,710 --> 00:15:14,913
Now here we are, these three
chefs are going to the finale.
374
00:15:14,947 --> 00:15:16,614
The winning chef's
gonna get a chance to shop
375
00:15:16,649 --> 00:15:18,883
Flavortown Market
for up to $25,000.
376
00:15:19,652 --> 00:15:23,054
This is down
to the nitty-gritty.
377
00:15:23,088 --> 00:15:25,757
[Laura] I need to plate my
classic comfort appetizer.
378
00:15:25,791 --> 00:15:29,227
At the bottom of the bowl,
I put the very thin-shaved
379
00:15:29,261 --> 00:15:31,262
rare flat iron steak.
380
00:15:31,297 --> 00:15:33,631
And I ladle
the hot tortilla soup over it,
381
00:15:33,666 --> 00:15:36,601
which will finish cooking
the thin-shave beef.
382
00:15:36,635 --> 00:15:39,003
For the avocado mash,
is kind of an anchor,
383
00:15:39,038 --> 00:15:41,606
and then I can top that
with the cilantro
384
00:15:41,640 --> 00:15:45,410
and the crispy fried
tortilla strips.
385
00:15:45,444 --> 00:15:47,879
And I'm just gonna put
all this cheese on top
386
00:15:47,913 --> 00:15:50,982
of this soup, 'cause what's
more comforting than that?
387
00:15:53,719 --> 00:15:56,354
- [Guy] Chef Tracey, you done?
- Just about.
388
00:15:56,388 --> 00:15:57,789
So, I'm gonna get
this pork plated.
389
00:15:57,823 --> 00:15:59,724
Really simple, right?
This is comfort food.
390
00:15:59,758 --> 00:16:01,559
Put a nice pile of the slaw,
391
00:16:01,593 --> 00:16:04,228
and then two little
crispy pork nibbles.
392
00:16:04,263 --> 00:16:07,198
The last thing, I get
my cream sauce on the bottom.
393
00:16:08,434 --> 00:16:09,968
- Okay, done.
- [Guy] One minute, chefs.
394
00:16:10,869 --> 00:16:12,603
[Tobias] I'll grab
my fried chicken,
395
00:16:12,638 --> 00:16:14,572
and I had to chop them up
so I can make sure
396
00:16:14,606 --> 00:16:16,341
they get into the taco,
397
00:16:16,375 --> 00:16:19,410
I couldn't just serve them
a whole chicken thigh.
398
00:16:19,445 --> 00:16:21,512
So, I put my tortillas
on a taco wrap,
399
00:16:21,547 --> 00:16:23,548
I added my Spanish rice,
400
00:16:23,582 --> 00:16:26,384
and then my diced fried
chicken on top of the rice.
401
00:16:26,418 --> 00:16:28,353
Salsa right on my fried chicken,
402
00:16:28,387 --> 00:16:29,454
and as time runs out,
403
00:16:29,488 --> 00:16:31,622
I drop my asparagus
on top of the tacos.
404
00:16:31,657 --> 00:16:37,362
[Guy] Five, four,
three, two, one.
405
00:16:37,396 --> 00:16:38,997
[Aaron] Guy's called time
on the appetizer.
406
00:16:39,031 --> 00:16:42,433
They're all done with that. Now we
we're working on this high-end entrée,
407
00:16:42,468 --> 00:16:45,470
I am excited to see
how these turn out.
408
00:16:45,504 --> 00:16:47,038
Keep cooking, chefs.
409
00:16:57,816 --> 00:17:00,451
[Guy] Judges, in honor
of our GGG grand reopening,
410
00:17:00,486 --> 00:17:02,387
I've challenged the chefs to
411
00:17:02,421 --> 00:17:04,756
a one-hour
two-course super battle.
412
00:17:04,790 --> 00:17:06,557
The chefs are still hard at work
413
00:17:06,592 --> 00:17:08,726
on their high-end
entrée with protein,
414
00:17:08,761 --> 00:17:10,561
provided
by the Butcher's Choice.
415
00:17:10,596 --> 00:17:13,765
Now, first up is their
comfort classic appetizer
416
00:17:13,799 --> 00:17:18,536
using the mystery protein
and nine other ingredients.
417
00:17:18,570 --> 00:17:20,505
And you know that
you're gonna be scoring this
418
00:17:20,539 --> 00:17:24,575
based on taste,
gameplay and plating.
419
00:17:24,610 --> 00:17:26,744
Chef Tracey, would you like
to come and present?
420
00:17:26,779 --> 00:17:27,912
Love to.
421
00:17:27,946 --> 00:17:31,449
Hi, I've made for you what
I call "little pork nibbles."
422
00:17:31,483 --> 00:17:34,919
Um, kind of in the vein
of chicken strips, maybe?
423
00:17:34,953 --> 00:17:37,522
I did a little bit
of a fennel cream sauce
424
00:17:37,556 --> 00:17:39,323
on the bottom for some richness,
425
00:17:39,358 --> 00:17:41,559
and then a slaw
with fresh fennel,
426
00:17:41,593 --> 00:17:43,461
apple, radish, dill,
427
00:17:43,495 --> 00:17:45,163
little bit of vinegar and oil.
428
00:17:45,197 --> 00:17:46,230
Enjoy.
429
00:17:51,370 --> 00:17:54,772
I think these pork nibbles,
as she called them,
430
00:17:54,807 --> 00:17:56,607
are actually delicious.
431
00:17:56,642 --> 00:17:59,410
The pork itself is moist
and crispy,
432
00:17:59,445 --> 00:18:02,080
the slaw is refreshing
and delightful.
433
00:18:02,114 --> 00:18:05,650
I think this is right smacked out
in the middle of a comfort classic.
434
00:18:05,684 --> 00:18:08,686
It's chicken nuggets but made
of pork with a refreshing slaw,
435
00:18:08,720 --> 00:18:10,655
and one of
my favorite herbs, dill.
436
00:18:10,689 --> 00:18:12,790
- Always a good choice.
- That's a big dill.
437
00:18:12,825 --> 00:18:13,658
[Rocco chuckles]
438
00:18:13,692 --> 00:18:15,660
I think the pork
is a little overcooked.
439
00:18:15,694 --> 00:18:17,128
[Guy] Aarti, what do you think?
440
00:18:17,162 --> 00:18:20,631
It's delicious. I love the crunch
on the pork, the crunch of the slaw.
441
00:18:20,666 --> 00:18:24,602
The fennel cream was
a brilliant idea as a sauce.
442
00:18:24,636 --> 00:18:27,939
I think the whole thing
needs a little more acid
443
00:18:27,973 --> 00:18:31,275
and a little more salt just
to really bring it to life.
444
00:18:31,310 --> 00:18:33,244
[Guy] Okay. Up next, Chef Laura.
445
00:18:34,646 --> 00:18:36,581
- Thank you.
- [Guy] You are welcome.
446
00:18:36,615 --> 00:18:39,183
So, I made a very brothy
tortilla soup
447
00:18:39,218 --> 00:18:40,418
with a flat iron steak,
448
00:18:40,452 --> 00:18:42,453
a little bit of smashed
seasoned avocado,
449
00:18:42,488 --> 00:18:44,555
shredded cheese, cilantro,
450
00:18:44,590 --> 00:18:46,290
and I used one
of my favorite ingredients,
451
00:18:46,325 --> 00:18:47,825
it's a Costa Rican salsa.
452
00:18:47,860 --> 00:18:49,694
So, it's meant to be
a thin, brothy
453
00:18:49,728 --> 00:18:52,430
but also very comforting,
'cause it's a very warm soup.
454
00:18:52,464 --> 00:18:54,432
- Thank you.
- [exclaims]
455
00:18:54,466 --> 00:18:56,601
She wasn't kidding around,
she's made this before.
456
00:18:56,635 --> 00:18:58,870
- This is delicious.
- Mmm. Wow.
457
00:18:58,904 --> 00:19:02,173
[Aaron] Shaved steak
put at the bottom of the bowl.
458
00:19:02,608 --> 00:19:03,708
[Aarti] Holy cow!
459
00:19:03,742 --> 00:19:05,443
- It's really good, right?
- I'm gonna eat
460
00:19:05,477 --> 00:19:06,611
- this whole thing.
- Yeah.
461
00:19:06,645 --> 00:19:09,480
The avocado
in this broth? Sublime.
462
00:19:09,515 --> 00:19:11,415
What do you think?
Give me the pros and cons.
463
00:19:11,450 --> 00:19:13,117
Well, the small thing
that Laura did
464
00:19:13,152 --> 00:19:15,686
was use that jarred
Costa Rican salsa,
465
00:19:15,721 --> 00:19:18,890
because it added
so much flavor to this broth.
466
00:19:18,924 --> 00:19:21,726
Yeah, it feels like we're tasting
Laura's true cooking here.
467
00:19:21,760 --> 00:19:24,529
[Aaron] That flat iron steak
is cooked perfectly.
468
00:19:24,563 --> 00:19:25,863
I think the soup is great,
469
00:19:25,898 --> 00:19:28,466
it's really well-balanced, there's
a nice sour and nice savory.
470
00:19:28,500 --> 00:19:30,601
If anything, it could have
used maybe, like,
471
00:19:30,636 --> 00:19:32,370
I know she's limited
on the ingredients,
472
00:19:32,404 --> 00:19:33,671
but I would've loved
to have seen some radish,
473
00:19:33,705 --> 00:19:34,805
something fresh.
474
00:19:34,840 --> 00:19:37,675
Uh, I have nothing negative
to say about Laura's dish.
475
00:19:37,709 --> 00:19:38,809
Really?
476
00:19:38,844 --> 00:19:40,912
This is one of the best
tortilla soups I've ever had.
477
00:19:40,946 --> 00:19:43,748
The one thing I would like
is some crispy tortilla on top,
478
00:19:43,782 --> 00:19:45,983
I wish she had reserved
some on the side
479
00:19:46,018 --> 00:19:47,552
and just serve it
on top last minute.
480
00:19:47,586 --> 00:19:49,787
But it's absolutely delicious,
481
00:19:49,821 --> 00:19:51,522
you would never have guessed
she had any limitations.
482
00:19:51,557 --> 00:19:53,925
[Guy] All right. Tobias!
483
00:19:53,959 --> 00:19:55,426
- [Tobias] Yes?
- [Guy] You're up, buddy.
484
00:19:56,361 --> 00:19:57,895
[Tobias] Coming.
485
00:19:57,930 --> 00:19:59,630
So, I did something
real simple, real quick
486
00:19:59,665 --> 00:20:02,633
but I know is very comfort-y,
by frying some chicken,
487
00:20:02,668 --> 00:20:04,368
mixing it
with something Mexican,
488
00:20:04,403 --> 00:20:05,937
so it's like
a fried chicken taco,
489
00:20:05,971 --> 00:20:06,971
Spanish rice,
490
00:20:07,005 --> 00:20:09,607
finished with some salsa
and asparagus tips.
491
00:20:09,641 --> 00:20:11,909
You know, just build it up,
this whole thing
492
00:20:11,944 --> 00:20:12,810
coats your stomach.
493
00:20:12,844 --> 00:20:15,379
[Guy] Coats your stomach.
I like it, buddy.
494
00:20:19,518 --> 00:20:20,685
What do you think of that taco?
495
00:20:20,719 --> 00:20:24,755
I feel like this is a bunch
of different comfort classics.
496
00:20:24,790 --> 00:20:27,592
- [Aarti] Yeah.
- [Aaron] I've got the, like, Rice-A-Roni thing going on,
497
00:20:27,626 --> 00:20:30,728
I've got the Nashville
hot chicken thing going on,
498
00:20:30,762 --> 00:20:32,530
I've got this
great taco going on.
499
00:20:32,564 --> 00:20:35,833
He is killing this comfort
classic vibe.
500
00:20:35,867 --> 00:20:39,570
Tobias really understands
what makes good food.
501
00:20:39,605 --> 00:20:43,541
It's like he's distilled it down
to its chemical compounds.
502
00:20:43,575 --> 00:20:45,676
This is spectacular,
503
00:20:45,711 --> 00:20:47,912
but these
are very thick tortillas,
504
00:20:47,946 --> 00:20:51,882
I think they could've stayed
on the grill just a little bit longer.
505
00:20:51,917 --> 00:20:54,452
[Rocco] You know, this taco
does not look like much.
506
00:20:54,486 --> 00:20:56,821
The plating is haphazard,
a little sloppy.
507
00:20:56,855 --> 00:20:59,724
I'm not expecting this
to taste great, but I'm wrong.
508
00:20:59,758 --> 00:21:01,759
- [Aarti laughs]
- It's really delicious.
509
00:21:01,793 --> 00:21:04,395
I think he invented
a new comfort food.
510
00:21:04,429 --> 00:21:06,497
This should
be an instant classic,
511
00:21:06,531 --> 00:21:08,566
this is heading home even more
512
00:21:08,600 --> 00:21:11,969
than the tortilla soup did,
and I love that 100%.
513
00:21:12,704 --> 00:21:15,840
- This is incredible.
- Wow. Wow.
514
00:21:16,675 --> 00:21:18,643
All right, judges,
let's score it up.
515
00:21:18,677 --> 00:21:21,746
20 points in taste,
20 points in gameplay
516
00:21:21,780 --> 00:21:24,482
and 10 points
available in plating.
517
00:21:24,516 --> 00:21:26,384
Mark your scores
and we'll find out
518
00:21:26,418 --> 00:21:27,752
which appetizer left you feeling
519
00:21:27,786 --> 00:21:31,255
classically comfortable
and not comfortably numb.
520
00:21:39,765 --> 00:21:41,799
All right, chefs,
hear ye, hear ye.
521
00:21:41,833 --> 00:21:44,702
I'm gonna stop the clock
'cause I'll read you the scores.
522
00:21:44,736 --> 00:21:48,372
In round one, the 25-minute
comfort appetizer,
523
00:21:49,308 --> 00:21:50,908
the scores are:
524
00:21:51,343 --> 00:21:52,943
Chef Tracey: 41,
525
00:21:54,379 --> 00:21:56,414
Chef Tobias: 46,
526
00:21:56,448 --> 00:21:58,949
- Chef Laura: 47.
- Whoo.
527
00:21:59,217 --> 00:22:00,051
Chefs...
528
00:22:00,585 --> 00:22:02,420
would you like to have
529
00:22:02,454 --> 00:22:05,323
$1,000 or one point?
530
00:22:05,357 --> 00:22:07,391
Ooh. I'll take the point.
531
00:22:07,426 --> 00:22:10,461
All right, point it is.
No moola.
532
00:22:10,495 --> 00:22:12,630
Chefs, I've got one more gift
533
00:22:12,664 --> 00:22:15,333
that will help make
your high-end entrée
534
00:22:15,367 --> 00:22:16,767
really, really special.
535
00:22:16,802 --> 00:22:18,803
Hunter, bring out the cart,
please?
536
00:22:18,837 --> 00:22:20,705
- Is this the one you wanted?
- [Guy] Oh, that's it.
537
00:22:20,739 --> 00:22:21,739
All right, I'm here
with Chef Laura.
538
00:22:21,773 --> 00:22:23,841
You'll spin the wheel
to determine which
539
00:22:23,875 --> 00:22:25,776
of the special ingredients
in Hunter's cart
540
00:22:25,811 --> 00:22:27,678
you have to incorporate
in you entrée.
541
00:22:27,713 --> 00:22:31,315
Guys, this is a really,
really, really special delivery.
542
00:22:31,350 --> 00:22:32,917
- Really bad idea.
- [laughs]
543
00:22:32,951 --> 00:22:34,552
Take a look at the choices.
544
00:22:34,586 --> 00:22:38,122
Pea purée, liverwurst pâté
and wild mushrooms in a can.
545
00:22:38,557 --> 00:22:39,623
This is high-end.
546
00:22:39,658 --> 00:22:41,158
- Ready?
- Spin it.
547
00:22:42,361 --> 00:22:44,028
Oh, oh, oh.
548
00:22:44,262 --> 00:22:45,463
Ah.
549
00:22:45,497 --> 00:22:48,399
-[Guy] Wild mushrooms. Congratulations, chef.
-Thank you.
550
00:22:48,433 --> 00:22:49,867
- Enjoy.
- [Laura] Canned mushroom.
551
00:22:49,901 --> 00:22:53,471
That will fit the high-end
aspect of the dinner.
552
00:22:53,505 --> 00:22:55,473
[Guy] Chef Tobias,
my good buddy.
553
00:22:55,507 --> 00:22:56,574
- [chuckles]
- Come on over
554
00:22:56,608 --> 00:22:59,410
and spin your wheely, really
good opportunity here.
555
00:23:00,445 --> 00:23:02,747
There we go,
let's see what you got.
556
00:23:03,448 --> 00:23:05,549
Ooh, a little liverwurst pâté.
557
00:23:05,584 --> 00:23:06,650
- [Tobias] Mm.
- Huh?
558
00:23:06,685 --> 00:23:08,686
I thought I was getting
the upscale pâté,
559
00:23:08,720 --> 00:23:10,654
and I just got a knockoff.
560
00:23:10,689 --> 00:23:12,656
[Guy] All right, chef Trace.
561
00:23:12,691 --> 00:23:14,492
- There we go.
- [Tracey] Who do I got?
562
00:23:14,526 --> 00:23:17,561
[Guy] She gets
a little wild mushroom!
563
00:23:17,596 --> 00:23:18,763
If you've ever had
canned mushrooms,
564
00:23:18,797 --> 00:23:21,365
they're not the same
as fresh, wild mushrooms.
565
00:23:21,400 --> 00:23:22,500
- All right, nice job.
- You got it.
566
00:23:22,534 --> 00:23:23,768
- Good job with that.
- I'm gonna go this way.
567
00:23:23,802 --> 00:23:27,438
I dare to say this, new
revamped Flavortown Market,
568
00:23:27,472 --> 00:23:30,775
it's almost like
a Homer epic, right?
569
00:23:30,809 --> 00:23:32,877
Challenge upon challenge,
upon challenge.
570
00:23:32,911 --> 00:23:36,447
You're saying cooking in Grocery
Games is like a Greek tragedy?
571
00:23:36,481 --> 00:23:38,315
- Kind of, yeah.
- [laughs]
572
00:23:38,350 --> 00:23:39,617
All right. Dinner, right?
573
00:23:39,651 --> 00:23:43,587
High-end dinner
with canned wild mushrooms.
574
00:23:43,622 --> 00:23:45,322
Ugh. Need salt.
575
00:23:45,357 --> 00:23:47,425
They taste like
absolutely nothing.
576
00:23:47,459 --> 00:23:49,693
Literally nothing. [chuckles]
577
00:23:49,728 --> 00:23:52,630
I figured if I spice up
enough of the flour mix
578
00:23:52,664 --> 00:23:56,434
and deep frying 'em, it will
give me a nice textural element.
579
00:23:57,469 --> 00:23:59,403
So, for my high-end dinner,
I'm gonna make
580
00:23:59,438 --> 00:24:02,573
a grilled marinated
flat iron steak,
581
00:24:02,607 --> 00:24:05,543
some crispy fried potatoes,
and now I'm gonna add
582
00:24:05,577 --> 00:24:08,212
some crispy fried
canned wild mushrooms.
583
00:24:10,682 --> 00:24:14,552
The flat iron steak is the most
important part of this dinner.
584
00:24:14,586 --> 00:24:16,821
I add a little bit
of the Costa Rican salsa
585
00:24:16,855 --> 00:24:20,357
and throw it on the grill,
let it get a good char.
586
00:24:20,392 --> 00:24:21,425
Whoo.
587
00:24:21,460 --> 00:24:23,794
[Aarti] Guy just threw all
the rules out the window.
588
00:24:23,829 --> 00:24:26,363
How can you take
one set of ingredients
589
00:24:26,398 --> 00:24:30,301
and make them
comforting and high-end?
590
00:24:30,335 --> 00:24:31,769
I wanna rest this
as much as I can.
591
00:24:32,504 --> 00:24:34,438
So I get the perfect cook on it.
592
00:24:34,473 --> 00:24:36,407
Tobias, what did you get,
my friend?
593
00:24:36,441 --> 00:24:38,642
- Oh. I got liver.
- [Laura] The pâté?
594
00:24:38,677 --> 00:24:40,444
- [Tobias] Pâté.
- [Laura] Fantastic.
595
00:24:40,479 --> 00:24:41,946
[Tobias] Oh, that's nice.
596
00:24:42,481 --> 00:24:43,581
For my high-end entrée
597
00:24:43,615 --> 00:24:46,250
I'm making shrimp
and chicken linguini.
598
00:24:46,284 --> 00:24:48,118
It would've been
really difficult
599
00:24:48,153 --> 00:24:50,387
to do a high-end dish
with just chicken thighs.
600
00:24:50,422 --> 00:24:52,690
Shrimp was, like,
my element of upscale.
601
00:24:52,724 --> 00:24:54,892
I added some salt,
crushed red peppers.
602
00:24:54,926 --> 00:24:58,596
After I seamed it up, I start
to baste it with some butter.
603
00:24:58,630 --> 00:25:00,731
It's neck and neck here.
You know, Tobias doesn't have
604
00:25:00,765 --> 00:25:02,766
a lot of fresh ingredients,
but what he does have
605
00:25:02,801 --> 00:25:05,569
that I like,
is it really screams high-end.
606
00:25:05,604 --> 00:25:07,505
He almost has
a surf and turf going
607
00:25:07,539 --> 00:25:09,373
with the chicken thighs
and the shrimp.
608
00:25:09,407 --> 00:25:11,542
Hey, Tobias,
what are you making?
609
00:25:11,576 --> 00:25:14,178
- Um...
- You don't want to talk about it? I understand.
610
00:25:14,212 --> 00:25:15,646
- [chuckles]
- I'm just making a hot mess.
611
00:25:15,680 --> 00:25:18,382
- Don't worry about me.
- No, you're not. You know, I don't believe that.
612
00:25:19,284 --> 00:25:20,784
I'm two points behind Laura,
613
00:25:20,819 --> 00:25:22,386
that means I have
to come with it,
614
00:25:22,420 --> 00:25:24,755
make sure that
it's super elevated.
615
00:25:24,789 --> 00:25:26,423
[Guy] Chefs, 20 minutes.
616
00:25:28,627 --> 00:25:30,594
I've still got a lot to do
for this high-end dinner,
617
00:25:30,629 --> 00:25:32,730
so I need to get this
pork tenderloin in the oven.
618
00:25:32,764 --> 00:25:34,932
I'm gonna use my spices
that came with my pantry,
619
00:25:34,966 --> 00:25:35,833
thanks, Guy.
620
00:25:35,867 --> 00:25:38,602
Some cumin, paprika,
salt and pepper,
621
00:25:38,637 --> 00:25:40,404
and then I'm gonna
get this pork tenderloin
622
00:25:40,438 --> 00:25:42,640
a beautiful sear on the outside,
623
00:25:42,674 --> 00:25:44,575
add some thyme
and onion to the pan,
624
00:25:44,609 --> 00:25:46,176
and get that in the oven.
625
00:25:48,613 --> 00:25:50,848
Next, I'm gonna work
on my onion soubise.
626
00:25:51,683 --> 00:25:54,251
This soubise is like
a puréed sauce
627
00:25:54,286 --> 00:25:56,887
that's with onions that had
been cooked for a really long time.
628
00:25:56,922 --> 00:25:59,757
I got mushrooms, I'm gonna
put it in my soubise.
629
00:25:59,791 --> 00:26:02,259
So, I don't want to
hide the mushrooms,
630
00:26:02,294 --> 00:26:04,428
but I don't really just want
to throw them on the plate.
631
00:26:04,462 --> 00:26:06,430
And I think they're gonna
just be wonderful
632
00:26:06,464 --> 00:26:08,499
in the soubise,
it's gonna add an umami,
633
00:26:08,533 --> 00:26:10,668
a nice earthy flavor
to the dish.
634
00:26:10,702 --> 00:26:12,636
I'm lowest
on the score at this point.
635
00:26:12,671 --> 00:26:14,738
I feel like
I am getting my butt kicked.
636
00:26:14,773 --> 00:26:16,774
Now you've got
the psychological game going.
637
00:26:16,808 --> 00:26:19,677
Because Tracey knows
she is way behind.
638
00:26:19,711 --> 00:26:21,679
So, I'm hoping she uses that
639
00:26:21,713 --> 00:26:25,649
as motivation to really
push on her entrée.
640
00:26:25,684 --> 00:26:28,419
[Guy] 15 minutes, chefs.
15 to go!
641
00:26:29,220 --> 00:26:30,487
One of the key pieces is,
642
00:26:30,522 --> 00:26:32,623
who is going to plate high-end?
643
00:26:33,425 --> 00:26:34,592
That's gonna be
the real key here.
644
00:26:34,626 --> 00:26:36,427
This is Tracey's wheelhouse.
645
00:26:36,461 --> 00:26:39,063
I have to do something,
they're kicking my butt.
646
00:26:39,097 --> 00:26:41,131
I want to be the Greatest
of All Time Tournament winner.
647
00:26:46,605 --> 00:26:49,707
[Guy] 13 minutes, guys.
13 to go.
648
00:26:49,741 --> 00:26:51,575
[Laura] Tracey,
how are you doing over there?
649
00:26:51,610 --> 00:26:53,611
- What's up, girl?
- [Laura] You're doing okay?
650
00:26:53,645 --> 00:26:55,512
- Yes. [chuckles]
- Bleugh!
651
00:26:55,547 --> 00:26:58,482
They're busy. This one-hour
go-go-go competition
652
00:26:58,516 --> 00:27:01,518
gets stuff down for them
to, you know, be interrupted.
653
00:27:01,553 --> 00:27:02,620
So, we went ahead
654
00:27:02,654 --> 00:27:05,856
and put the wheely, really
small wheel on the cart,
655
00:27:05,890 --> 00:27:06,924
so they're happy.
656
00:27:06,958 --> 00:27:10,027
[Tobias] Of course
I got the liverwurst pâté.
657
00:27:10,528 --> 00:27:11,729
Liver, liver, liver.
658
00:27:11,763 --> 00:27:13,897
I would've taken wild mushrooms.
659
00:27:13,932 --> 00:27:17,512
So, for my high-end entrée,
shrimp and chicken linguini,
660
00:27:17,536 --> 00:27:18,669
I start my Alfredo sauce.
661
00:27:18,703 --> 00:27:20,604
I add my chicken,
diced asparagus
662
00:27:20,639 --> 00:27:22,606
and my julienned
red peppers to the pan,
663
00:27:22,641 --> 00:27:24,341
so I can sauté them up.
664
00:27:25,477 --> 00:27:28,379
I add my heavy cream
to thicken it up.
665
00:27:28,413 --> 00:27:29,613
If I win, choose the money,
666
00:27:29,648 --> 00:27:31,382
I plan on opening a restaurant.
667
00:27:31,416 --> 00:27:32,583
It's gonna be called Solo.
668
00:27:32,617 --> 00:27:35,619
My friend is
definitely with me today.
669
00:27:35,654 --> 00:27:39,623
So, I have to figure out where
I could incorporate the pâté.
670
00:27:39,658 --> 00:27:42,960
Diced it up,
tossed it in the sauce.
671
00:27:44,429 --> 00:27:46,797
Solo would've wanted me
to go big.
672
00:27:46,831 --> 00:27:48,365
[Aarti] Tobias had
a lot of heavy cream.
673
00:27:48,400 --> 00:27:52,903
I feel like that might be helpful in
tempering and managing that liverwurst.
674
00:27:52,937 --> 00:27:55,606
[Aaron] Are you guys not
familiar with the liverwurst Alfredo
675
00:27:55,640 --> 00:27:57,841
that is so popular
all over America?
676
00:27:57,876 --> 00:28:00,277
Maybe you guys have
been living under a rock,
677
00:28:00,311 --> 00:28:01,712
but that is a giant trend.
678
00:28:01,746 --> 00:28:05,449
[Guy] So, the mushrooms
are combined into a sauce.
679
00:28:05,483 --> 00:28:08,652
The pâté is being
mixed into the pasta dish
680
00:28:08,687 --> 00:28:10,621
with the chicken and the shrimp.
681
00:28:10,655 --> 00:28:11,889
And the mushrooms
have been fried
682
00:28:11,923 --> 00:28:14,825
with the fried potatoes
going with the hanger steak.
683
00:28:14,859 --> 00:28:18,028
They're lovely, they're nice and
crunchy. You got a very light flavor,
684
00:28:18,063 --> 00:28:21,465
it's a little bit earthy, it will match
really well with what I'm doing here.
685
00:28:21,499 --> 00:28:23,801
So, while my steak is resting,
I'm gonna go ahead
686
00:28:23,835 --> 00:28:25,736
and start this cilantro pistou.
687
00:28:25,770 --> 00:28:27,771
Pistou is basically a pesto
688
00:28:27,806 --> 00:28:29,640
without pine nuts
and the cheese.
689
00:28:29,674 --> 00:28:33,477
Throw it in the blender
with garlic, cilantro, paprika,
690
00:28:33,511 --> 00:28:36,714
red wine vinegar, olive oil,
salt and pepper.
691
00:28:36,748 --> 00:28:39,983
I'm kind of looking around
to see what else I can utilize
692
00:28:40,018 --> 00:28:41,719
to kind of elevate
this dish a little bit more,
693
00:28:41,753 --> 00:28:44,555
and I realized that
I have leftover soup stock
694
00:28:44,589 --> 00:28:46,090
from the appetizer round.
695
00:28:46,591 --> 00:28:47,958
Let me revisit this.
696
00:28:47,992 --> 00:28:49,560
Might be able to
incorporate it somehow
697
00:28:49,594 --> 00:28:51,361
as some sort of jus and drizzle.
698
00:28:52,597 --> 00:28:54,631
Make magic out of nothing,
my friend.
699
00:28:54,666 --> 00:28:56,767
So, I strained out
all the tortillas
700
00:28:56,801 --> 00:28:58,535
and all of the chunks,
once that's reduced down,
701
00:28:58,570 --> 00:29:00,637
I mount it with butter,
702
00:29:00,672 --> 00:29:03,574
and now I have a sauce
for my steak.
703
00:29:03,608 --> 00:29:05,743
Canned items and high-end
is really not that easy.
704
00:29:05,777 --> 00:29:08,612
You know, Laura,
she's running a food truck,
705
00:29:08,646 --> 00:29:10,013
she wants to get
in the brick and mortar.
706
00:29:10,048 --> 00:29:14,017
This 25,000 grand would go a long
way toward satisfying that dream.
707
00:29:14,686 --> 00:29:15,819
[Guy] Trace, what's this menu?
708
00:29:15,854 --> 00:29:20,368
This is a little bit of onion
and wild mushrooms soubise
709
00:29:20,392 --> 00:29:21,525
with roasted pork loin
710
00:29:21,559 --> 00:29:24,995
and some roasted,
kind of, pickle-y apples.
711
00:29:25,029 --> 00:29:26,864
Very much a Tracey menu,
very NorCal.
712
00:29:26,898 --> 00:29:29,233
[Tracey] Next, I'm gonna
work on my apples.
713
00:29:29,267 --> 00:29:31,635
I want these apples
to be almost like a relish.
714
00:29:31,669 --> 00:29:33,570
I used them fresh
in that first dish,
715
00:29:33,605 --> 00:29:35,572
now I want to show them
in a different way.
716
00:29:35,607 --> 00:29:36,807
So, I'm gonna caramelize them,
717
00:29:36,841 --> 00:29:38,575
brings out some
of the sweetness,
718
00:29:38,610 --> 00:29:41,378
and then I want to finish it
with some rosemary
719
00:29:41,412 --> 00:29:42,679
and some red wine vinegar.
720
00:29:42,714 --> 00:29:45,482
Apples, pork, cabbage,
all very classic.
721
00:29:45,517 --> 00:29:46,683
They go so well together,
722
00:29:46,718 --> 00:29:49,620
but cabbage is
a pretty humble ingredient.
723
00:29:49,654 --> 00:29:50,454
To do it in a different way
724
00:29:50,488 --> 00:29:51,622
to make it a little bit fancier,
725
00:29:51,656 --> 00:29:53,991
I'm gonna quickly blanch
the cabbage,
726
00:29:54,025 --> 00:29:55,826
warm it with some butter,
and let that become
727
00:29:55,860 --> 00:29:58,662
almost like this nice,
kind of oozy sauce.
728
00:29:58,696 --> 00:30:01,198
Got this fresh thyme
I'm gonna add in there,
729
00:30:01,232 --> 00:30:02,733
and then some dill.
730
00:30:02,767 --> 00:30:04,835
High-end, this is
what I do every day at work,
731
00:30:04,869 --> 00:30:07,571
like, I can do this,
I can pull this off.
732
00:30:07,605 --> 00:30:09,840
I really want that $25,000.
733
00:30:09,874 --> 00:30:10,874
It's been a really long year,
734
00:30:10,909 --> 00:30:13,510
I'm ready to take my family
on a vacation
735
00:30:13,545 --> 00:30:14,845
and go sit on a beach.
736
00:30:14,879 --> 00:30:19,316
These are the GOATs, these are
the greatest of all time.
737
00:30:20,318 --> 00:30:21,552
Another echelon of competition.
738
00:30:21,586 --> 00:30:24,621
- You're right.
- Champion against champion, against champion.
739
00:30:24,656 --> 00:30:28,058
This is probably the toughest
competition of their lives.
740
00:30:35,433 --> 00:30:36,433
[Guy] Two and a half minutes.
741
00:30:36,467 --> 00:30:37,467
Plate, Tobias.
742
00:30:37,502 --> 00:30:39,670
I wanted to make sure
that I got red peppers,
743
00:30:39,704 --> 00:30:43,540
asparagus, pâté,
chicken thighs and linguini
744
00:30:43,575 --> 00:30:45,576
into the plate,
so the judges could make sure
745
00:30:45,610 --> 00:30:47,411
that they got
a taste of everything.
746
00:30:47,445 --> 00:30:48,846
The pasta looks delicious.
747
00:30:48,880 --> 00:30:51,849
I didn't want to mix
my shrimp into the pasta,
748
00:30:51,883 --> 00:30:54,685
it would get lost.
So, to give it a nice pop,
749
00:30:54,719 --> 00:30:56,553
I crossed them
and topped my pasta
750
00:30:56,588 --> 00:30:57,688
with the actual shrimp
751
00:30:57,722 --> 00:30:59,690
before I add my asparagus tips.
752
00:30:59,724 --> 00:31:02,459
Laura is in first place,
and I'm in second.
753
00:31:02,493 --> 00:31:05,362
I have to step it up,
take back my throne.
754
00:31:05,396 --> 00:31:06,997
[Guy] Love the way
the store looks,
755
00:31:07,632 --> 00:31:09,433
love the creative new games.
756
00:31:10,668 --> 00:31:12,402
Chefs are playing hard.
757
00:31:12,437 --> 00:31:17,541
Everything else in the dish, it's got
a lot of flavor, so I'm looking to use
758
00:31:17,575 --> 00:31:20,444
these heirloom tomatoes
as natural as possible.
759
00:31:20,478 --> 00:31:21,812
I'm gonna place the pistou,
760
00:31:21,846 --> 00:31:24,748
and then I've got the
different-colored heirloom tomatoes.
761
00:31:24,782 --> 00:31:28,452
Add the fried potatoes
with the whammy ingredient,
762
00:31:28,486 --> 00:31:30,420
canned wild mushrooms,
that I fried.
763
00:31:30,455 --> 00:31:33,190
And then I top it
with perfectly cooked strip
764
00:31:33,224 --> 00:31:34,458
of flat iron steak.
765
00:31:34,492 --> 00:31:37,728
On the side, I put
a little cup of the jus
766
00:31:37,762 --> 00:31:40,364
for them to pour over
right before they eat it.
767
00:31:41,566 --> 00:31:42,833
[Guy] One minute, chefs.
768
00:31:43,668 --> 00:31:44,768
[Tracey] First thing I do is put
769
00:31:44,802 --> 00:31:47,471
my velvety soubise sauce
on the plate.
770
00:31:47,505 --> 00:31:49,473
Then I add my melted cabbage,
771
00:31:49,507 --> 00:31:51,541
my red and purple radish,
772
00:31:51,576 --> 00:31:53,610
then I add
my sliced pork tenderloin,
773
00:31:53,645 --> 00:31:56,613
then my apple relish.
774
00:31:56,648 --> 00:32:01,351
[Guy] Five, four,
three, two, one.
775
00:32:01,386 --> 00:32:02,653
- And that's it, chefs.
- Woo-hoo!
776
00:32:02,687 --> 00:32:04,588
- [Guy] Nicely done, everybody.
- Hands up.
777
00:32:04,622 --> 00:32:06,189
[Aarti] Great job!
778
00:32:07,325 --> 00:32:09,293
What a battle, one hour?
779
00:32:11,596 --> 00:32:13,764
It's high time to present
your high-end dishes
780
00:32:13,798 --> 00:32:16,266
to the judges.
Follow me right this way.
781
00:32:22,473 --> 00:32:24,608
Judges, our chefs had
one hour to create
782
00:32:24,642 --> 00:32:28,345
a comfort appetizer
and a high-end entrée.
783
00:32:28,379 --> 00:32:31,315
The appetizer competition
was fierce.
784
00:32:31,349 --> 00:32:33,917
Chef Laura came in first
with 48,
785
00:32:33,952 --> 00:32:35,886
and Chef Tobias was not
far behind with a 46,
786
00:32:35,920 --> 00:32:39,356
and Chef Tracey nipping
at their heels with a 41.
787
00:32:39,390 --> 00:32:40,624
But it all comes down
to the final dish,
788
00:32:40,658 --> 00:32:43,927
one high-scoring high-end
entrée can turn this thing around.
789
00:32:43,962 --> 00:32:46,630
Chef Tobias, you're first.
What did you make for us?
790
00:32:46,664 --> 00:32:50,100
So, today I made
a shrimp and chicken linguine.
791
00:32:50,134 --> 00:32:52,869
Got my pâté so I diced up
my pâté and threw it in here.
792
00:32:52,904 --> 00:32:56,073
And I finished it off
with some grilled asparagus.
793
00:32:58,376 --> 00:33:00,610
The plating is a knockout.
794
00:33:00,645 --> 00:33:03,814
I mean, you murdered this.
This is beautiful.
795
00:33:03,848 --> 00:33:07,484
I've been eating pasta as a comfort
food almost every day of my life.
796
00:33:07,518 --> 00:33:09,553
And to elevate it
to a high-end dish
797
00:33:09,587 --> 00:33:12,456
is very difficult, but
you absolutely nailed it here.
798
00:33:12,490 --> 00:33:14,491
The single asparagus
spear on here
799
00:33:14,525 --> 00:33:17,828
lets me know that you were thinking about
some garnish, it gives it a little color.
800
00:33:17,862 --> 00:33:20,397
I also like the way,
for that appetizer,
801
00:33:20,431 --> 00:33:22,933
you gave us this crispy,
crunchy chicken,
802
00:33:22,967 --> 00:33:24,668
and then now you've pulled
the skin off
803
00:33:24,702 --> 00:33:27,704
and you've given us this sort
of silky, tender chicken.
804
00:33:27,739 --> 00:33:29,473
So, I love that you've given us
805
00:33:29,507 --> 00:33:32,275
two personalities out
of the same protein.
806
00:33:32,310 --> 00:33:33,443
My shrimp are perfectly cooked,
807
00:33:33,478 --> 00:33:36,480
and I like a lot, surprisingly,
808
00:33:36,514 --> 00:33:37,981
the liverwurst Alfredo.
[chuckles]
809
00:33:38,016 --> 00:33:41,718
Actually, gives it some richness
and some depth of flavor.
810
00:33:41,753 --> 00:33:44,721
You turned it into a friend,
not a foe. Good job.
811
00:33:44,756 --> 00:33:46,623
The one thing that I thought
was missing out
812
00:33:46,657 --> 00:33:50,460
of your shop was some sort
of bright, acidic ingredient.
813
00:33:50,495 --> 00:33:52,562
And I think, for me,
that's what's missing here.
814
00:33:52,597 --> 00:33:55,766
Something fresh to
balance out all the richness
815
00:33:55,800 --> 00:33:57,701
- that's here in this plate.
- Thank you.
816
00:33:57,735 --> 00:33:59,636
Up next, chef Laura.
What do you have for us?
817
00:33:59,670 --> 00:34:00,771
So, for my high-end dinner,
818
00:34:00,805 --> 00:34:03,573
I did a grilled marinated
flat iron steak
819
00:34:03,608 --> 00:34:04,641
with a cilantro pistou,
820
00:34:04,675 --> 00:34:08,178
some very lightly seasoned
layer of fresh avocado
821
00:34:08,212 --> 00:34:09,312
and heirloom tomatoes,
822
00:34:09,347 --> 00:34:11,815
crispy fried fingerling potatoes
823
00:34:11,849 --> 00:34:14,184
and canned wild mushrooms,
824
00:34:14,218 --> 00:34:15,519
and then it's a pindjur
825
00:34:15,553 --> 00:34:17,387
that you can pour over
the top of your steak.
826
00:34:20,425 --> 00:34:21,691
I think it's absolutely
brilliant how you spun
827
00:34:21,726 --> 00:34:23,493
the same ingredients from a soup
828
00:34:23,528 --> 00:34:25,662
to what I consider
a very high-end meal.
829
00:34:25,696 --> 00:34:28,598
You could almost call this a
deconstructed version of your soup.
830
00:34:28,633 --> 00:34:30,434
- True.
- The way you pulled everything out,
831
00:34:30,468 --> 00:34:32,235
treated it really nicely,
I think it's great.
832
00:34:32,270 --> 00:34:35,672
I love the plating touch of
putting that pindjur on the side.
833
00:34:35,706 --> 00:34:37,674
Crispy bits of
fried mushrooms, really nice.
834
00:34:37,708 --> 00:34:40,710
The herbal sauce, which
feels a little bit like a chimichurri
835
00:34:40,745 --> 00:34:41,778
or something like that
in that vein,
836
00:34:41,813 --> 00:34:43,747
did an amazing job
of adding a flavor
837
00:34:43,781 --> 00:34:46,583
to a cut of beef that
can be a little livery.
838
00:34:46,617 --> 00:34:49,786
[Aarti] There's so much flavor
here, in your dish.
839
00:34:49,821 --> 00:34:53,523
It left me longing for a little
sweetness and a little refreshment,
840
00:34:53,558 --> 00:34:55,759
and, for me, that's
what the tomato did.
841
00:34:55,793 --> 00:34:58,295
That tomato, I think
I maybe understand
842
00:34:58,329 --> 00:34:59,362
what you're trying to do there,
843
00:34:59,397 --> 00:35:00,630
but leaving it alone like that,
844
00:35:00,665 --> 00:35:02,132
I would've loved to see
you do something
845
00:35:02,166 --> 00:35:05,969
with the tomato other than just
seasoning it and putting it on the plate.
846
00:35:06,003 --> 00:35:09,706
[Aarti] One thing I will say, since
it's supposed to be a high-end dinner,
847
00:35:09,740 --> 00:35:12,409
I would've chosen
a plate that made it feel
848
00:35:12,443 --> 00:35:15,145
like a pearls and lipsticks
kind of dinner.
849
00:35:15,179 --> 00:35:16,446
True, true.
850
00:35:16,481 --> 00:35:17,681
All right, not to be outdone,
851
00:35:17,715 --> 00:35:19,316
Chef Tracey,
what do you have for us?
852
00:35:19,350 --> 00:35:21,852
[Tracey]
I've got pork tenderloin
853
00:35:21,886 --> 00:35:24,387
with a charred onion
and mushroom soubise,
854
00:35:24,422 --> 00:35:27,457
melted cabbage,
some roasted radish
855
00:35:27,492 --> 00:35:30,694
and some sweet and sour apples.
856
00:35:30,728 --> 00:35:33,697
My extra ingredient
was the mushrooms,
857
00:35:33,731 --> 00:35:36,099
and I incorporated that
in my soubise.
858
00:35:38,169 --> 00:35:40,804
This is what I would call an
incredibly beautiful composed dish.
859
00:35:40,838 --> 00:35:45,642
Looks like a plate with several
kinds of colored gems on it.
860
00:35:45,676 --> 00:35:47,477
And it tastes a lot
like that as well.
861
00:35:47,512 --> 00:35:48,512
Sort of like artwork.
862
00:35:48,546 --> 00:35:50,380
[Aaron] This is like
out of a magazine,
863
00:35:50,414 --> 00:35:51,448
I think it's beautiful.
864
00:35:51,482 --> 00:35:53,383
My pork tenderloin
is cooked perfectly.
865
00:35:53,417 --> 00:35:55,452
One of the things that makes
a dish high-end
866
00:35:55,486 --> 00:35:57,454
is showing off your technique,
867
00:35:57,488 --> 00:35:59,623
and you are showing it off here.
868
00:35:59,657 --> 00:36:01,625
There's just so much technique,
869
00:36:01,659 --> 00:36:03,493
so you nailed high-end.
870
00:36:03,528 --> 00:36:07,030
I don't love that you kind of
hated the canned mushrooms.
871
00:36:07,064 --> 00:36:09,766
In the soubise, it was maybe
a little bit of a shortcut
872
00:36:09,800 --> 00:36:11,801
to just throw it on the
soubise and call it a day.
873
00:36:11,836 --> 00:36:14,304
So, I don't know about
the gameplay there.
874
00:36:14,338 --> 00:36:15,272
Thank you.
875
00:36:15,306 --> 00:36:18,275
Well, thank you, chefs.
What a battle, huh?
876
00:36:18,309 --> 00:36:19,643
If last week wasn't enough,
877
00:36:19,677 --> 00:36:21,711
now we drag in
and give it to you again.
878
00:36:21,746 --> 00:36:24,481
The judges need to deliberate
and score.
879
00:36:24,515 --> 00:36:26,516
The chef with the highest
combined score
880
00:36:26,551 --> 00:36:28,685
for both their appetizer
and their entrée
881
00:36:28,719 --> 00:36:30,487
will be declared the champion.
882
00:36:30,521 --> 00:36:31,721
We're gonna send you back
to the kitchens,
883
00:36:31,756 --> 00:36:33,523
we'll call you when we have
the result. Thank you.
884
00:36:33,558 --> 00:36:35,425
- [Laura] Thank you very much, you guys.
- Thank you.
885
00:36:35,459 --> 00:36:36,660
[Laura] Good job, you guys.
886
00:36:36,694 --> 00:36:38,495
Well, judges, the question is,
887
00:36:38,529 --> 00:36:41,765
which dish would you pay
$25,000 to eat again?
888
00:36:42,600 --> 00:36:45,068
Lots going on.
You threw a lot at them.
889
00:36:45,503 --> 00:36:46,503
It is so tight.
890
00:36:46,537 --> 00:36:49,339
As high-end as I've seen
at Flavortown Market.
891
00:36:55,746 --> 00:36:57,380
Well, chefs,
thank you very much.
892
00:36:57,415 --> 00:36:58,582
I'll tell you what.
893
00:36:58,616 --> 00:37:00,650
You really crushed it,
congratulations.
894
00:37:00,685 --> 00:37:02,953
- Very well done.
- [Laura] Thank you very much.
895
00:37:04,021 --> 00:37:05,322
Let's take a look at the scores.
896
00:37:05,356 --> 00:37:08,525
Chef Tracey in the bottom
with 41.
897
00:37:08,559 --> 00:37:10,994
Let's take a look
at your numbers.
898
00:37:12,296 --> 00:37:16,533
16, 18, 9, 43, up two points,
899
00:37:16,567 --> 00:37:18,168
with a score of...
900
00:37:18,402 --> 00:37:20,036
84.
901
00:37:21,239 --> 00:37:22,839
Tobias gets
902
00:37:23,541 --> 00:37:28,345
18, 18, 9, 45. Congratulations.
903
00:37:28,379 --> 00:37:31,314
Tobias, 91. Well done.
904
00:37:31,349 --> 00:37:32,782
Laura, you got the extra point
905
00:37:32,817 --> 00:37:34,618
because your appetizer
rocked the house.
906
00:37:34,652 --> 00:37:38,622
You're gonna need to have
a 43 or higher to beat Tobias.
907
00:37:38,656 --> 00:37:40,357
Let's take a look here.
908
00:37:42,226 --> 00:37:43,260
18,
909
00:37:44,228 --> 00:37:45,328
17...
910
00:37:49,233 --> 00:37:51,568
7, for a 42.
911
00:37:51,602 --> 00:37:53,503
A one-point difference.
912
00:37:53,537 --> 00:37:55,538
Ladies and gentlemen,
chef Tobias wins.
913
00:37:55,573 --> 00:37:57,574
[applause]
914
00:37:57,608 --> 00:37:59,309
[Rocco] Congratulations.
915
00:38:00,444 --> 00:38:02,412
Tobias, congratulations.
916
00:38:02,446 --> 00:38:04,581
Laura, I mean,
just edged out a little bit.
917
00:38:04,615 --> 00:38:06,316
Both Tracey and Laura,
918
00:38:06,350 --> 00:38:07,484
congratulations
to the two of you.
919
00:38:07,518 --> 00:38:08,718
We really appreciate
you being here.
920
00:38:08,753 --> 00:38:10,553
- Yeah, give him a hug!
- [laughter]
921
00:38:10,588 --> 00:38:13,590
Congratulations.
You deserve it, dude.
922
00:38:13,624 --> 00:38:15,325
[Tracey] Dude, congratulations.
923
00:38:15,359 --> 00:38:17,627
I'm bummed about not winning.
924
00:38:17,662 --> 00:38:18,662
But I always have a good time,
925
00:38:18,696 --> 00:38:22,599
and this was by far
the most challenging games
926
00:38:22,633 --> 00:38:24,301
I've ever played in Flavortown.
927
00:38:24,335 --> 00:38:25,702
- [Laura] Thank you.
- Bravo.
928
00:38:25,736 --> 00:38:27,203
- [Tracey] Thank you all very much.
- Good job.
929
00:38:27,238 --> 00:38:28,905
[Aarti] Really good job.
930
00:38:28,939 --> 00:38:31,641
Yes, this is my first time
walking out as a loser,
931
00:38:31,676 --> 00:38:33,910
but I got to be a part of this
932
00:38:33,944 --> 00:38:36,579
amazing grand
re-opening tournament.
933
00:38:36,614 --> 00:38:38,248
Like, I'm nothing but grateful.
934
00:38:38,282 --> 00:38:40,450
Ladies and gentlemen,
give it up to Chef Tobias.
935
00:38:40,484 --> 00:38:42,385
- [applause]
- [Aarti] Whoo-hoo.
936
00:38:45,289 --> 00:38:46,623
Tobias!
937
00:38:46,657 --> 00:38:48,591
We've known you for a long time.
938
00:38:49,627 --> 00:38:52,395
And we've seen you grow
on this show quite a bit.
939
00:38:52,430 --> 00:38:53,763
And I don't think we've
ever seen any amount
940
00:38:53,798 --> 00:38:56,566
of emotion as we're
seeing right now.
941
00:38:56,600 --> 00:38:58,902
I lost my best friend last year,
942
00:38:58,936 --> 00:39:01,905
that helped me get to
where I am right now.
943
00:39:02,707 --> 00:39:04,407
- What's your friend's name?
- Solo.
944
00:39:04,442 --> 00:39:06,743
- Love the name.
- He was always with me
945
00:39:06,777 --> 00:39:08,445
in everything I've been to.
946
00:39:08,479 --> 00:39:10,547
I think Solo has been
taking care of you today,
947
00:39:10,581 --> 00:39:12,482
had been riding shotgun.
948
00:39:12,516 --> 00:39:13,516
Definitely.
949
00:39:13,551 --> 00:39:15,385
Let's talk about how
to win some money.
950
00:39:17,521 --> 00:39:18,788
This is something totally new.
951
00:39:18,823 --> 00:39:22,192
We have different ways that
you can win your money now.
952
00:39:22,226 --> 00:39:23,693
We have a recipe game,
953
00:39:23,728 --> 00:39:26,863
and we have a big fat check
sitting behind those doors
954
00:39:26,897 --> 00:39:30,333
for anywhere between
$10,000 and $20,000.
955
00:39:30,368 --> 00:39:33,503
The recipe game,
you have an opportunity
956
00:39:33,537 --> 00:39:35,638
to win up to $25,000.
957
00:39:35,673 --> 00:39:37,407
I will read you
the ten ingredients
958
00:39:37,441 --> 00:39:38,508
in that recipe
959
00:39:38,542 --> 00:39:40,276
and you have
to go around the store
960
00:39:40,311 --> 00:39:41,411
and find those ingredients.
961
00:39:41,445 --> 00:39:43,313
That's $2,500 per ingredient.
962
00:39:45,583 --> 00:39:46,583
Let's go, baby.
963
00:39:46,617 --> 00:39:47,751
- So, go recipe?
- Yeah.
964
00:39:47,785 --> 00:39:49,018
[Aaron] Yeah!
965
00:39:49,053 --> 00:39:51,755
-You got it, buddy. You got it. You got it.
-Good choice.
966
00:39:51,789 --> 00:39:53,156
Let's go and reveal the check.
967
00:39:55,292 --> 00:39:56,626
16,000 bucks.
968
00:39:56,660 --> 00:39:59,396
I think we can do
better than 16,000 bucks.
969
00:39:59,463 --> 00:40:00,997
So, let's take a look at this.
970
00:40:01,031 --> 00:40:06,469
This is the recipe shopping
spree for a lobster thermidor.
971
00:40:06,504 --> 00:40:09,706
Lobster, shallots,
seafood stock, heavy cream,
972
00:40:09,740 --> 00:40:12,709
lemon, parmesan cheese,
white wine, parsley,
973
00:40:12,743 --> 00:40:16,679
dried tarragon leaves
and strong English mustard.
974
00:40:16,714 --> 00:40:18,748
And that's $2,500
per ingredient.
975
00:40:18,783 --> 00:40:21,451
You have to get
each one of them in order.
976
00:40:21,485 --> 00:40:23,486
- How long I got?
- [Rocco] Easy, you got it.
977
00:40:23,521 --> 00:40:24,754
- Two minutes.
- Two minutes?
978
00:40:24,789 --> 00:40:26,489
- [Aaron] You got this.
- He's off!
979
00:40:26,524 --> 00:40:29,459
- [Aarti] Go, go, go, Tobias!
- [Guy] He's already flying.
980
00:40:29,493 --> 00:40:32,829
I'm fast, and I can get around a
store better than a lot of people.
981
00:40:33,397 --> 00:40:35,265
- Yeah!
- [Aarti] $2,500!
982
00:40:35,299 --> 00:40:37,066
[Guy] Next, it's the shallots.
983
00:40:37,535 --> 00:40:38,601
[Tobias] Shallots.
984
00:40:38,636 --> 00:40:41,104
- Seafood stock.
- [Aaron] Let's go!
985
00:40:41,672 --> 00:40:43,573
[Tobias] Seafood stock.
986
00:40:43,607 --> 00:40:46,276
- 7,500 bucks!
- [Aaron] Let's go!
987
00:40:46,310 --> 00:40:48,478
Come on, Tobias!
988
00:40:48,512 --> 00:40:50,346
- Yes, he's got the heavy cream!
- Heavy cream, yes!
989
00:40:50,381 --> 00:40:53,716
[Guy] Lemon. 12,500.
Parmesan cheese.
990
00:40:53,751 --> 00:40:55,518
[Tobias] When I'm do open
my next restaurant,
991
00:40:55,553 --> 00:40:57,387
my next restaurant
will be called Solo.
992
00:40:59,056 --> 00:40:59,689
Yes, oh, my gosh!
993
00:40:59,723 --> 00:41:02,225
[Guy] White wine, there we go.
994
00:41:02,259 --> 00:41:05,495
Parsley. Looking for parsley,
995
00:41:05,529 --> 00:41:07,797
45 seconds still. Parsley.
996
00:41:07,832 --> 00:41:10,800
- Yes!
- [Tobias] That's 20K towards solo.
997
00:41:10,835 --> 00:41:12,535
Thank God I didn't go
for that check.
998
00:41:12,570 --> 00:41:14,537
Dried tarragon leaves.
999
00:41:14,572 --> 00:41:17,140
- Spice aisle.
- [Aaron] Tobias, come on!
1000
00:41:17,541 --> 00:41:18,942
[panting]
1001
00:41:19,710 --> 00:41:22,212
- [Tobias] Tarragon...
- Last one,
1002
00:41:22,246 --> 00:41:23,513
strong English mustard.
1003
00:41:23,547 --> 00:41:25,281
Oh, my gosh!
He just has one more!
1004
00:41:25,316 --> 00:41:27,183
Come on, Tobias, you got this.
1005
00:41:27,485 --> 00:41:29,052
[panting]
1006
00:41:30,421 --> 00:41:31,454
[Tobias] Strong?
1007
00:41:31,489 --> 00:41:32,555
[Guy] Just start
grabbing mustards.
1008
00:41:32,590 --> 00:41:33,523
[all laugh]
1009
00:41:33,557 --> 00:41:35,425
In five, four, three...
1010
00:41:35,459 --> 00:41:37,293
- Come on!
- [Tobias] I got it.
1011
00:41:37,328 --> 00:41:39,429
- I got it.
- ...one... That's it!
1012
00:41:39,463 --> 00:41:41,231
- [all cheer]
- Oh, my gosh!
1013
00:41:41,265 --> 00:41:42,432
[Guy] There you have it!
1014
00:41:43,267 --> 00:41:44,601
[Tobias] I got all 25K.
1015
00:41:44,635 --> 00:41:46,803
This win is definitely for Solo.
1016
00:41:46,837 --> 00:41:49,439
Our buddy Tobias rolls in
for the re-opening
1017
00:41:49,473 --> 00:41:54,310
of GGG Flavortown Market,
and takes us for 25K?
1018
00:41:54,345 --> 00:41:55,478
That's how you get it done!
1019
00:41:55,513 --> 00:41:57,447
We'll see you next week. Adiós.
1020
00:41:57,481 --> 00:41:59,282
[Aarti] Amazing!