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Flavortown Market
is ready for summer.
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It's great being here, play all of
our favorite summertime games.
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00:00:05,705 --> 00:00:07,773
But if I'm here,
I can't be road-tripping
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to see my favorite
Triple D joints.
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So I had this great idea.
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Let's combine Triple G summer
games with my favorite Triple D chefs.
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Well, I have invited
nineballer Triple D chefs
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to join me here in Flavortown
Market for an epic summer tournament.
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[Michell] Pork on pork on pork.
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[Guy] They'll show their
killer grilling skills
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while playing twisted versions
of our favorite summer activities.
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How fun is this?
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No, no, no!
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- Oh!
- Yeah!
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- [Guy] Nice.
- Yeah!
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[Guy] Each week's best chef
will win 10,000 bucks
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and a spot in the off-the-hook
finale worth up to 25,000 bucks.
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Just keep adding
those Gs, right?
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[Guy] Today, we're having
a camp cook-off.
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Get ready for a lot of
grilling and growling.
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This definitely
feels like camping.
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[Guy] Right now,
on Triple D Summer Games.
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Hunter, what are you doing?
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It's a camp episode.
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Bear. Ha!
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No? Okay.
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So, let's meet our chefs
that are going camping
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right here in these aisles.
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First up, we have
Chef John Conley,
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chef/owner of Salsa Brava and
Fat Olives in Flagstaff, Arizona,
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who has given away every penny of the
$83,000 he's won competing on Triple G.
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I've donated every dime
I've won to Special Olympics.
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It has truly changed the lives of
hundreds and hundreds of people.
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Summertime's here, and that's
all about outdoor barbecues,
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grilling, and camping.
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We camp more than
the average family.
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We're outdoor enthusiasts.
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My restaurant, Salsa Brava,
I've had for 33 years.
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It is a Mexican grill.
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We've got shrimp
and lobster enchiladas,
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peach and habanero carnitas.
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Everything is dynamite inside.
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Dude, you are one
of a kind, my brother.
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- Thank you.
- 83,000.
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But he can't win
without taking down
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the one and only,
Chef Domenica Catelli,
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executive chef and co-owner of
Catelli's in Geyserville, California,
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who won $30,000,
along with her brother Nick,
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in the Triple D
Family Tournament.
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In Sonoma County,
summertime is magical.
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Catelli's restaurant
cooking style,
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I call it California-based
Italian food.
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Handmade perfection
is what this is.
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There you go. Nice to have you.
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Then there's Chef Michell
Sanchez, award-winning chef/owner
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of Miami's Latin House, making
his fourth appearance on Triple G.
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I am from the MIA and there's no
better place to be in the summer.
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Our restaurant's name
is Latin House
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and we are a combination of
Cuban, Mexican, and Americana.
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[Guy] That is a Thanksgiving
in a burrito,
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just Cuban style with Mexican
influence with French fries on top.
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- All right.
- Go get her, brother.
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- Go get her.
- All right.
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They're in for it.
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Chefs, welcome to
the Triple D Summer Games.
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Tonight, we're turning the
market into Camp Flavortown
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and bringing the great outdoors
indoor with a camping cook-off.
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You'll fire up
grilled dishes using,
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well, using a couple of
camping-inspired games.
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The judges will score your food
on taste, gameplay, and plating.
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The chef with the lowest score at
the end of round one will be eliminated.
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The chef at the end of two
rounds with the highest score
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will win 10,000 bucks.
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Plus, this is the best part, secure
a spot in our tournament finale
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for a shot at another $25,000.
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Your first challenge,
I want you to make something
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that epitomizes camp cooking.
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I want you to turn a can
of pork and beans
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into a three-course dinner
using only a rusty old army knife.
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Okay, that's the first thing
you're going to work with.
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- John, this is right...
- What?
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John, this is up your alley.
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I know you know how to do this.
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- Come on.
- [laughs]
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All right, city slickers,
I'm kidding.
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Instead of pork and beans, I
do want you really, seriously,
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to make the judges
a fireside pork dinner.
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Be sure to give it
that rustic, grilled appeal
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that you get from
great camp cooking.
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Okay?
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When my family did
big camping cookouts,
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we'd load up the saddle bags
and we'd bring in the packhorse--
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Oh.
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What's going on, chef?
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I know where this is going,
I know where this is going.
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Can't have you using the carts
'cause there's no way
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you're pushing that
around a course.
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So, I have something for you.
Hang on a second.
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[chefs laughing]
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Backpacks.
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- Such a giver, Guy.
- [Guy] Huh?
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- How fun's this?
- [Michell] Okay.
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-We can do that.
-[Domenica] It's so fun. All right.
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[Guy] Well, there you go.
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So, you get this backpack. Everything
that you would like to use in your dish
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has to fit in that backpack.
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- [Michell sighs]
- [Domenica] Okay.
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I know what's coming.
There's something. This can't--
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- [Michell laughs]
- [John] This can't just be it.
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So to make sure that you
don't get lost in Flavortown,
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we have put down
a clearly delineated path
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that you can follow
as you go through the market.
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-[Domenica] There it goes, John.
-[Michell] There's the trick.
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- [Domenica] Yep.
- I told you.
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We have made you fantastic maps.
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Here you go, chef.
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We have marked out a trail for
you and even made you a trail map.
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You must stay on the trail
at all times,
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which means that, well,
you won't be able to reach
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some of the aisles in the store.
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No produce, no condiments, and
there's another great point of information,
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the trail is a one-way trail.
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So, if you forgot something,
you'll have to walk...
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All the way around.
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...all the way back around,
okay?
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Now, as you'll notice on here,
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beware of falling rocks
and wild animals.
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Anyhow, that's the reason
we're calling this entire game
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Take A Hike.
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You'll have 30 minutes to hike,
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shop, prepare,
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and plate your fireside
pork dinner.
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There's, like, two or three--
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There's-- right here.
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The one place that you can't--
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Excuse me. Excuse me.
I didn't say, "Go!"
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- [John] Jeez!
- [Michell] Wow.
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[laughs]
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[Domenica]
Can I ask one question?
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I want produce.
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We can't go to to produce.
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Produce is out.
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He didn't say "go"
but he said "Go!"
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[John] Oh, jeez!
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[roars]
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Oh, jeez!
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Mother Bear.
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- [Guy] Did you get Conley?
- [laughs]
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Guy gives us a map, says
we got to stay on this trail,
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which takes out
all the condiments.
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We can't go to
the produce department.
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70% of the store,
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poof! It's gone.
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So, let's get some
pork tenderloin,
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because I know I can
get it done in 20 minutes,
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and that's all the time I have.
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Okay. So...
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Going down the beaten path,
I'm on the trail.
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Holy cow!
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But I have very limited choices.
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Oh, my God.
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Oh.
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I knew that produce was
shut down, and it just hit me,
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there's frozen vegetables
back in the frozen department.
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- [Guy] Conley!
- [John] What?
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[Guy] Come back here.
You're going the wrong way.
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Start at zero. Go back to zero.
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I was following...
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Oh!
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Back to go,
did not collect $200,
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start from the beginning
into the frozen department.
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I want this.
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So I grabbed frozen corn on
the cob, frozen Brussels sprouts
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because I can't get
to the fresh ones.
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For my fireside pork dinner,
I'm going to make
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a grilled pork tenderloin
with a teriyaki glaze.
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Good stuff.
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Guy says we have to fit
everything in the backpack.
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What a pain.
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Cotija.
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And roasted corn elote and
roasted fingerling potatoes.
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All right. Going to work.
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♪ We're going for some ♪
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♪ Little chops ♪
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When I think of
a fireside pork dinner,
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I kind of think about the grilled thin
pork chops on the grill at the beach,
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the viejos playing dominoes
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and all the kids in the water.
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It's a whole different world
of camping in South Florida.
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Red curry, red curry,
red curry, red curry.
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For my fireside pork dinner, I'm
going to make grilled pork chops
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with a coconut curry sauce
and a side of grilled pineapples.
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And a side of
grilled pineapples.
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Rings.
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[Guy screaming]
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There we go.
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Watch the rocks,
watch the rocks.
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- [Guy] Watch out!
- Rocks.
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00:08:09,322 --> 00:08:11,256
Coming down. [pants]
200
00:08:15,495 --> 00:08:18,530
Ah! No! No, no, no.
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[laughing]
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Oh, my gosh.
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Tried to take that loin.
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As I'm "hiking" this trail,
I'm realizing it's going to
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Nowheresville
as far as ingredients go.
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00:08:32,845 --> 00:08:33,979
Ah!
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Fresh herbs and vegetables
being at the top of that list.
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So I'm grabbing frozen
cilantro and basil and garlic.
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[grunting]
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I'm thinking
I'm going to make this
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butterfly double-cut pork chop
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that's going to have peppers
and herbs.
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00:08:53,432 --> 00:08:54,566
[indistinct murmuring]
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00:08:54,600 --> 00:08:56,301
I can't-- Frickin' can't--
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00:08:56,335 --> 00:08:57,402
Aah!
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00:08:59,805 --> 00:09:03,341
Rocks. Give me that,
give me that rose-rosemary.
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00:09:03,376 --> 00:09:06,578
Ah! Oh, my gosh!
You are not kidding.
218
00:09:06,612 --> 00:09:09,414
We're at falling toilet paper.
I'm out of rocks.
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00:09:10,416 --> 00:09:12,951
[screams, grunting]
220
00:09:13,753 --> 00:09:15,820
[exclaims]
I will not forget that!
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00:09:15,855 --> 00:09:18,557
More maddening than the bears
or the rocks falling,
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00:09:18,591 --> 00:09:22,227
it is shopping with the little
backpack of pain.
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00:09:22,261 --> 00:09:23,662
I can handle. It's okay now.
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00:09:23,696 --> 00:09:24,729
[Christian] There she is.
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00:09:24,764 --> 00:09:27,399
Domenica, we have
pasta salad, scungilli salad.
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00:09:27,433 --> 00:09:29,100
We got some
pepperoncinis going in.
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00:09:29,135 --> 00:09:30,201
We got some...
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00:09:30,236 --> 00:09:31,603
Domenica, do you know
how much time you're hurting?
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00:09:31,637 --> 00:09:33,449
- [Domenica] I know. I--
- [Guy] You have got...
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00:09:33,473 --> 00:09:35,674
- [Guy] I mean, you have got--
- My God.
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00:09:35,708 --> 00:09:38,376
- What she doesn't have is time, Hambino.
- Okay.
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00:09:38,411 --> 00:09:40,245
You got this. You got this.
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Here you go, there. Rockstar.
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[grunting]
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00:09:44,116 --> 00:09:44,649
[Domenica] Okay.
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00:09:44,684 --> 00:09:46,284
[Guy] All right, chefs.
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You have 23 minutes left, if you
forgot anything for your camping trip,
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you are allowed to go back,
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00:09:52,358 --> 00:09:55,026
but you must take your backpack.
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For my elote, I really wish I
could get some mayonnaise.
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I'm going back.
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00:09:59,865 --> 00:10:04,703
It's too far off the beaten track,
and strategy comes into play.
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00:10:04,737 --> 00:10:08,573
So, I have this idea that I can't
quite reach some of the stuff
244
00:10:08,608 --> 00:10:13,078
when I see the noodles on
the ground, little arm extender.
245
00:10:13,112 --> 00:10:14,679
No. No.
246
00:10:14,714 --> 00:10:15,714
You said stay in the line.
247
00:10:15,748 --> 00:10:18,216
Hey, he's staying in line.
That's fair, baby.
248
00:10:18,250 --> 00:10:20,418
I say yes. I say yes.
249
00:10:20,453 --> 00:10:22,287
Hey, hey.
Your feet are over the line.
250
00:10:22,321 --> 00:10:24,189
Your feet are over the line.
251
00:10:24,824 --> 00:10:25,991
This is taking way too long.
252
00:10:26,025 --> 00:10:28,627
I got to get back and get
the tenderloins on the grill.
253
00:10:28,661 --> 00:10:30,362
I got to get back to work.
254
00:10:31,597 --> 00:10:33,098
Silly rabbit.
255
00:10:40,906 --> 00:10:42,874
[Guy] Our chefs' dishes
may get a rocky reception
256
00:10:42,908 --> 00:10:45,577
if they don't meet the
high standards of tonight's
257
00:10:45,611 --> 00:10:47,479
incredible judging panel.
258
00:10:47,513 --> 00:10:49,714
Emmy Award-winning chef
whose Blue Ginger restaurant
259
00:10:49,749 --> 00:10:52,283
was inducted into
the Culinary Hall of Fame,
260
00:10:52,318 --> 00:10:54,386
this is an OG on so many levels,
261
00:10:54,420 --> 00:10:56,988
the one and only Chef Ming Tsai.
262
00:10:57,023 --> 00:10:59,624
An acclaimed executive chef
and Food Network star,
263
00:10:59,659 --> 00:11:03,328
the one and only Great
Hambino, Chef Christian Petroni.
264
00:11:03,362 --> 00:11:04,863
Hello, everybody. Hello. Hello.
265
00:11:04,897 --> 00:11:07,932
James Beard Award winner
and legendary restaurateur,
266
00:11:07,967 --> 00:11:11,903
continues her reputation for
elevated cooking to an art form,
267
00:11:11,937 --> 00:11:17,676
the one, the only, the OG of
OGs, Chef Nancy Silverton.
268
00:11:17,710 --> 00:11:20,478
So I can explain these
shenanigans,
269
00:11:20,513 --> 00:11:22,681
so you don't think that I've
completely lost my mind,
270
00:11:22,715 --> 00:11:26,484
some of these chefs have
been here so many times
271
00:11:26,519 --> 00:11:29,521
that they start to get a little bit
too comfortable inside of the store.
272
00:11:30,556 --> 00:11:32,057
So, I throw a little bit of
shenanigans into it,
273
00:11:32,091 --> 00:11:37,262
and it's also to fulfill my personal
needs of terrorizing friends.
274
00:11:40,533 --> 00:11:42,400
Twenty minutes left.
275
00:11:42,435 --> 00:11:45,336
Why I pronounced it twenty
I don't know.
276
00:11:47,640 --> 00:11:49,374
How was that, chef?
Feelin' good?
277
00:11:49,408 --> 00:11:50,942
I feel good.
278
00:11:50,976 --> 00:11:55,380
I'm going to do a grilled
tenderloin, bacon, Brussels sprouts,
279
00:11:55,414 --> 00:11:56,815
and then I'm going
to do an elote.
280
00:11:56,849 --> 00:12:00,251
I'm a little nervous with
Nancy Silverton watching me.
281
00:12:00,286 --> 00:12:01,419
This is a grilling tournament.
282
00:12:01,454 --> 00:12:03,488
I'm going to grill
as much as I can.
283
00:12:04,523 --> 00:12:06,658
You know, I've got to get
a really good char
284
00:12:06,692 --> 00:12:07,759
on the outside
of the tenderloin.
285
00:12:07,793 --> 00:12:11,062
So that's the first thing
I got to get going.
286
00:12:11,097 --> 00:12:14,833
Next, I get the bacon going.
My kids like Brussels sprouts.
287
00:12:14,867 --> 00:12:15,934
I love bacon
and Brussels sprouts.
288
00:12:15,968 --> 00:12:19,003
So I'm all in on the bacon
and Brussels sprouts.
289
00:12:19,038 --> 00:12:21,039
That looks good. That
looks good. That looks good.
290
00:12:22,374 --> 00:12:23,408
What's on the menu?
291
00:12:23,442 --> 00:12:24,442
Do you know what you're making?
292
00:12:24,477 --> 00:12:25,777
Yeah, I'm going to do, like,
a pork chop
293
00:12:25,811 --> 00:12:28,780
with a little bit of bacon,
coconut, and curry.
294
00:12:28,814 --> 00:12:30,448
[Guy] Bacon and coconut
and curry. Great.
295
00:12:30,483 --> 00:12:31,649
And you're going
to grill the pork chop?
296
00:12:31,684 --> 00:12:32,917
[Michell] Yes, I'm going
to flatten it out
297
00:12:32,952 --> 00:12:35,520
- and I'm going to throw it on the grill.
- Okay.
298
00:12:35,554 --> 00:12:37,889
[Michell] First thing I'm going to
do is get started on the pork chop,
299
00:12:37,923 --> 00:12:39,257
season it with some
chili powder,
300
00:12:39,291 --> 00:12:43,762
so you get that nice bam of the
spice right as soon as you bite it.
301
00:12:43,796 --> 00:12:44,996
All right, getting
ready for the grill.
302
00:12:45,030 --> 00:12:47,499
I added a little bit of olive
oil, so I'm ready to roll.
303
00:12:47,533 --> 00:12:49,334
All right, ladies.
304
00:12:49,368 --> 00:12:51,703
Competition looks
pretty good today.
305
00:12:51,737 --> 00:12:53,371
I'm going to go up
against Domenica.
306
00:12:53,405 --> 00:12:54,539
You know that
she's going to bring it.
307
00:12:54,573 --> 00:12:57,609
John has been here nine times.
308
00:12:57,643 --> 00:12:59,677
He can do this
with his eyes closed,
309
00:12:59,712 --> 00:13:02,547
one arm behind his back,
and he'd still take it to us.
310
00:13:02,581 --> 00:13:03,982
I got to come strong.
311
00:13:04,016 --> 00:13:05,750
Got pork on pork on pork.
312
00:13:05,785 --> 00:13:10,388
So, I'm going to butterfly these
because I want the bone in.
313
00:13:10,422 --> 00:13:12,023
The first thing
I start on is my pork.
314
00:13:12,057 --> 00:13:14,692
I know it's too thick
to be able to be cooked
315
00:13:14,727 --> 00:13:16,461
to the right temperature
in time,
316
00:13:16,495 --> 00:13:18,396
so I butterfly it open.
317
00:13:18,430 --> 00:13:19,497
All righty.
318
00:13:19,532 --> 00:13:22,433
So, some cumin going on these.
319
00:13:22,468 --> 00:13:23,768
We're going to make this work.
320
00:13:23,803 --> 00:13:26,638
The perfect pork chop
is brined overnight
321
00:13:26,672 --> 00:13:29,374
and then done on a wood grill.
322
00:13:29,408 --> 00:13:32,977
But I'm going to make it
close to that version
323
00:13:33,012 --> 00:13:36,247
here in Flavortown, with
our terrible hiking ingredients.
324
00:13:38,350 --> 00:13:39,450
Did you camp as a kid?
325
00:13:39,485 --> 00:13:40,685
I didn't.
326
00:13:40,719 --> 00:13:42,654
I like to camp
in four-star hotels.
327
00:13:42,688 --> 00:13:45,723
Okay, that's, that's that's
a very fine way to do that.
328
00:13:45,758 --> 00:13:47,892
When I was a kid, I grew up
in Northern California
329
00:13:47,927 --> 00:13:52,831
and we had horses, and so
we'd hack into the mountains
330
00:13:52,865 --> 00:13:54,499
for a week to two weeks
at a time.
331
00:13:54,533 --> 00:13:55,700
- What?
- What?
332
00:13:55,734 --> 00:13:58,570
So, with everything you need,
okay, and my dad would make
333
00:13:58,604 --> 00:14:00,371
biscuits from scratch
and so forth.
334
00:14:00,406 --> 00:14:01,573
I love it.
335
00:14:01,607 --> 00:14:02,974
To me, it gives me
so much inspiration.
336
00:14:03,809 --> 00:14:06,511
[Guy] Fifteen minutes.
Fifteen to go.
337
00:14:07,646 --> 00:14:11,015
For my pork tenderloin,
I'm gonna do a teriyaki glaze.
338
00:14:11,050 --> 00:14:14,419
He got, like, a barbecue sauce
or a teriyaki sauce or something.
339
00:14:14,453 --> 00:14:17,889
I'm not happy to go
with a bottle of teriyaki.
340
00:14:17,923 --> 00:14:20,491
This is not my favorite thing,
especially in your presence.
341
00:14:20,526 --> 00:14:22,694
Nancy Silverton, my hero,
342
00:14:22,728 --> 00:14:24,562
she's one of the greatest
chefs in the world,
343
00:14:24,597 --> 00:14:27,509
cutting-edge,
and cooking right next to her,
344
00:14:27,533 --> 00:14:30,034
that's making me
a little nervous.
345
00:14:31,704 --> 00:14:33,438
For my elote,
I take it off the cob,
346
00:14:33,472 --> 00:14:34,906
'cause it's just easier to eat.
347
00:14:34,940 --> 00:14:35,840
You know, we--
348
00:14:35,875 --> 00:14:38,309
My kid's got braces,
we just went camping.
349
00:14:38,344 --> 00:14:39,477
He can't eat it with his braces.
350
00:14:39,511 --> 00:14:42,347
So we cut it off and I made
a elote with cotija cheese,
351
00:14:42,381 --> 00:14:43,481
big chips, paprika.
352
00:14:43,515 --> 00:14:44,515
Wow.
353
00:14:44,550 --> 00:14:45,750
It's all about my kids.
354
00:14:45,784 --> 00:14:49,520
And, you know, John,
he's won over $80,000.
355
00:14:49,555 --> 00:14:51,623
He gives it all back to charity.
356
00:14:51,657 --> 00:14:52,624
He's a, he's a big inspiration.
357
00:14:52,658 --> 00:14:53,858
[Ming] Yeah.
358
00:14:53,893 --> 00:14:56,494
And he also is getting a lot
of good color on that pork.
359
00:14:56,528 --> 00:14:57,595
[indistinct chatter]
360
00:14:57,630 --> 00:14:59,063
[Ming] It looks good, though.
361
00:14:59,098 --> 00:15:01,165
[Guy] Nine minutes.
Nine minutes to be plated.
362
00:15:02,568 --> 00:15:04,702
[Michell]
We're grilling for the fences.
363
00:15:04,737 --> 00:15:07,739
So, next, I need to work
on the red curry sauce.
364
00:15:07,773 --> 00:15:11,309
I'm using a nice, rich
40% coconut milk
365
00:15:11,343 --> 00:15:14,946
and some nice, spicy
red curry paste.
366
00:15:14,980 --> 00:15:18,683
So it looks like Michell's
doing a curry pork chop,
367
00:15:18,717 --> 00:15:20,351
which sounds delicious.
368
00:15:20,386 --> 00:15:22,287
[Nancy] I don't know
if I would think about
369
00:15:22,321 --> 00:15:23,755
curry in camping.
370
00:15:23,789 --> 00:15:25,857
[Ming] But in the hills
of India,
371
00:15:25,891 --> 00:15:28,826
they probably do eat curry
when they camp.
372
00:15:29,662 --> 00:15:30,762
[Michell]
Inside of the curry sauce,
373
00:15:30,796 --> 00:15:32,764
we add a little bit of that
nice crisp pancetta
374
00:15:32,798 --> 00:15:34,599
with all the oils
that it has in.
375
00:15:34,633 --> 00:15:36,401
Kind of makes you want to cut
another piece
376
00:15:36,435 --> 00:15:38,136
and just lick the plate with it.
377
00:15:38,637 --> 00:15:40,405
Nice. Little spicy.
378
00:15:40,439 --> 00:15:41,572
But I like it.
379
00:15:41,607 --> 00:15:44,776
In my mind, I saw the pork
and I knew I wanted pineapple.
380
00:15:44,810 --> 00:15:48,146
My store, Mexican,
they go together.
381
00:15:48,180 --> 00:15:50,281
Couldn't just take it out of
the can and put it on a plate,
382
00:15:50,316 --> 00:15:51,549
they had to hit the grill.
383
00:15:51,583 --> 00:15:53,685
I needed that smoke,
I needed that heat,
384
00:15:53,719 --> 00:15:55,820
and I needed that stopping
of the clapping,
385
00:15:55,854 --> 00:15:58,456
and I needed that
caramelization of the sugars
386
00:15:58,490 --> 00:16:00,992
to make that perfect
pineapple crisp.
387
00:16:01,026 --> 00:16:04,062
Yeah, we actually don't have any
access to all the fresh yumminess.
388
00:16:04,096 --> 00:16:06,230
- What's up with that?
- Isn't that ridiculous?
389
00:16:06,265 --> 00:16:07,398
Yeah. I got you.
390
00:16:07,433 --> 00:16:08,399
I got you. I got you.
391
00:16:08,434 --> 00:16:09,000
You got de-trailed.
392
00:16:09,835 --> 00:16:11,502
[Guy]
Looking beautiful over there.
393
00:16:11,537 --> 00:16:13,304
- Thank you.
- Look at that.
394
00:16:13,339 --> 00:16:14,439
[Domenica] Oh, it's perfect.
395
00:16:14,473 --> 00:16:15,606
[Guy] Domenica,
what's on the menu?
396
00:16:15,641 --> 00:16:19,577
Grilled double-cut pork chops
that we've got butterflied
397
00:16:19,611 --> 00:16:25,416
and then I'm going to do a
pepper potato and bacon, little hash.
398
00:16:25,451 --> 00:16:26,584
Got it.
399
00:16:26,618 --> 00:16:29,454
[Domenica] We weren't able
to use the produce aisle.
400
00:16:29,488 --> 00:16:34,659
However, I have these frozen potatoes
and it is going to be so delicious.
401
00:16:34,693 --> 00:16:37,528
And then I start to add
the frozen herbs in there,
402
00:16:37,563 --> 00:16:39,263
the cilantro and the basil.
403
00:16:40,966 --> 00:16:43,801
These are smashed
bacon potatoes.
404
00:16:43,836 --> 00:16:50,475
I am ready to completely knock
this dish into the other atmosphere.
405
00:16:50,509 --> 00:16:52,176
Stratosphere?
406
00:16:52,211 --> 00:16:53,277
Galaxy?
407
00:16:54,380 --> 00:16:55,680
Chefs, we have got five minutes,
408
00:16:55,714 --> 00:16:58,116
five minutes left
in the competition.
409
00:16:58,150 --> 00:16:59,884
Cinco minutos.
410
00:16:59,918 --> 00:17:02,353
[Michell] First, I want to put
the canned pineapple rings,
411
00:17:02,388 --> 00:17:03,855
charred side up.
412
00:17:03,889 --> 00:17:08,192
Then we're going to spoon in some
sauce, add the beautiful pork chop,
413
00:17:08,227 --> 00:17:09,360
add some more sauce.
414
00:17:11,397 --> 00:17:13,197
Fireside, baby.
415
00:17:15,634 --> 00:17:18,469
Two minutes, chefs.
Two minutes to go.
416
00:17:18,504 --> 00:17:20,505
[Domenica] The first thing
I do is put my spice butter
417
00:17:20,539 --> 00:17:22,740
in the little skillet
onto the plate.
418
00:17:23,842 --> 00:17:27,311
Domenica, what's with
the little side cast-iron here
419
00:17:27,346 --> 00:17:28,513
with the butter
and the bay leaf?
420
00:17:28,547 --> 00:17:30,381
[Domenica] That's where
the corn is going to go.
421
00:17:30,416 --> 00:17:31,449
Got it.
422
00:17:31,483 --> 00:17:32,683
[Domenica] I'm hoping
that the heat of the corn
423
00:17:32,718 --> 00:17:34,752
is going to melt that butter.
424
00:17:34,787 --> 00:17:38,456
Next, I get my smashed
bacon pepper potatoes
425
00:17:38,490 --> 00:17:39,724
and put those on the plate,
426
00:17:39,758 --> 00:17:45,163
and then I add my double-cut
pork chop over the potatoes.
427
00:17:45,197 --> 00:17:46,197
Perfection.
428
00:17:47,633 --> 00:17:50,368
One minute. One to go, chefs.
429
00:17:50,402 --> 00:17:51,636
[John] So, it's time to plate.
430
00:17:51,670 --> 00:17:55,406
I take my elote, put it into
the smaller cast iron skillets
431
00:17:55,441 --> 00:17:57,708
within the larger
cast iron skillets.
432
00:17:57,743 --> 00:18:00,278
Next is the Brussels sprouts
and bacon.
433
00:18:02,014 --> 00:18:05,650
Finish the top of the elote
with the cotija cheese.
434
00:18:05,684 --> 00:18:08,319
I slice my pork tenderloin
quickly.
435
00:18:08,353 --> 00:18:09,554
Fifteen seconds.
436
00:18:09,588 --> 00:18:12,223
[Nancy] Wow. Look at them.
437
00:18:12,257 --> 00:18:12,790
Down to the wire.
438
00:18:12,825 --> 00:18:13,858
No time left.
439
00:18:13,892 --> 00:18:16,661
So, I literally just throw
the pork tenderloin
440
00:18:16,695 --> 00:18:19,263
and fingerling potatoes
into the skillet.
441
00:18:19,298 --> 00:18:20,631
[Guy] Five, four...
442
00:18:20,666 --> 00:18:21,666
This is, like, real to the wire.
443
00:18:21,700 --> 00:18:22,733
- [Guy] ...three...
- Oh, yeah.
444
00:18:22,768 --> 00:18:24,635
Come on, John.
[Guy] ...two, one.
445
00:18:24,670 --> 00:18:26,404
That's it, chefs. Stop working.
446
00:18:26,438 --> 00:18:28,372
[all applauding]
447
00:18:28,407 --> 00:18:30,141
- Wow!
- They did it.
448
00:18:30,175 --> 00:18:31,275
Wow, guys.
449
00:18:31,310 --> 00:18:32,310
God!
450
00:18:32,344 --> 00:18:34,512
Well, chefs, that shopping
may have been a bear,
451
00:18:34,546 --> 00:18:36,114
but your dishes look smokin'.
452
00:18:36,148 --> 00:18:38,349
Let's take it to the judges.
Right this way.
453
00:18:43,889 --> 00:18:48,459
All right, judges, this is round
one of our Triple D Summer Games,
454
00:18:48,494 --> 00:18:50,506
and it was
the old Camp Cook-off.
455
00:18:50,530 --> 00:18:53,631
Our chefs had to create
a fireside pork dinner.
456
00:18:53,665 --> 00:18:55,533
Chef Michell, you are up first.
457
00:18:55,567 --> 00:18:56,601
Tell us what you made.
458
00:18:56,635 --> 00:18:59,637
I made pork chops with some
red coconut curry
459
00:18:59,671 --> 00:19:00,972
and some grilled pineapple.
460
00:19:01,006 --> 00:19:03,574
No need for starches when
you're on that camping trail,
461
00:19:03,609 --> 00:19:05,443
just trying to keep it
light and fresh.
462
00:19:06,678 --> 00:19:08,446
This is absolutely delicious.
463
00:19:08,480 --> 00:19:10,715
It tastes like it was cooked
over a campfire.
464
00:19:10,749 --> 00:19:12,583
You got char on the pineapple.
465
00:19:12,618 --> 00:19:14,385
You got the char
on the pork chop.
466
00:19:14,419 --> 00:19:15,586
Right.
467
00:19:15,621 --> 00:19:17,555
Who needs a four-star hotel?
468
00:19:17,589 --> 00:19:18,589
- Exactly.
- [Nancy] Right?
469
00:19:18,624 --> 00:19:22,493
Pork cooked well,
nice char, spicy sauce.
470
00:19:22,528 --> 00:19:24,996
You had time
to chop down a tree.
471
00:19:25,664 --> 00:19:27,698
- It's delicious.
- Thank you.
472
00:19:27,733 --> 00:19:29,901
Now, I would love to see
some starch.
473
00:19:30,936 --> 00:19:33,571
You need something to help
sop up all that sauce.
474
00:19:33,605 --> 00:19:35,406
Thank you, chef.
475
00:19:35,440 --> 00:19:37,408
Up next, Chef Domenica.
476
00:19:37,442 --> 00:19:39,810
Well, it's Tuesday night
on the campfire.
477
00:19:39,845 --> 00:19:44,549
I did a double-cut pork chop
on a smashed black pig bacon
478
00:19:44,583 --> 00:19:47,418
and pepper potato
with some grilled corn
479
00:19:47,452 --> 00:19:49,787
and a little bit
of spiced butter.
480
00:19:50,722 --> 00:19:53,491
Domenica, very smart
to use a double-chop.
481
00:19:53,525 --> 00:19:56,594
It's nice, it's juicy,
it's super well-seasoned.
482
00:19:56,628 --> 00:19:58,429
Potatoes, incredibly luscious.
483
00:19:59,464 --> 00:20:01,499
Nice, nice grill marks.
484
00:20:01,533 --> 00:20:02,733
Love to go camping with you.
485
00:20:02,768 --> 00:20:05,469
You bring the food,
I'll bring the wine.
486
00:20:05,504 --> 00:20:06,804
I'm there.
487
00:20:06,838 --> 00:20:09,674
The corn seems like
a bit of an afterthought.
488
00:20:09,708 --> 00:20:11,776
It might have been cold
because it didn't melt the butter,
489
00:20:11,810 --> 00:20:13,844
so I would have loved to have
seen the corn shaved off
490
00:20:13,879 --> 00:20:17,114
and possibly crossed
into that potato mash.
491
00:20:17,149 --> 00:20:18,416
You're tough.
492
00:20:18,450 --> 00:20:20,251
Trying to look cool
in front of you, chef.
493
00:20:21,253 --> 00:20:22,420
[all laughing]
494
00:20:23,422 --> 00:20:24,522
All right. Thank you very much.
495
00:20:24,556 --> 00:20:26,457
And the one and only
Chef John Conley.
496
00:20:26,491 --> 00:20:27,525
What do you got for us, bud?
497
00:20:27,559 --> 00:20:29,493
We kept it really simple.
498
00:20:29,528 --> 00:20:30,761
We did teriyaki pork tenderloin.
499
00:20:30,796 --> 00:20:33,164
We did the roasted corn,
roasted Brussels sprouts,
500
00:20:33,198 --> 00:20:35,600
and how often do you just grab
your pot and eat right out of it?
501
00:20:35,634 --> 00:20:37,134
You're camping.
502
00:20:37,569 --> 00:20:38,736
Gameplay, bro.
503
00:20:38,770 --> 00:20:42,573
This came to me and it looked
like you were at a campfire,
504
00:20:42,608 --> 00:20:46,577
putting potatoes into coals
and throwing that pork loin
505
00:20:46,612 --> 00:20:47,678
right on the fire.
506
00:20:47,713 --> 00:20:51,449
I loved the corn, but I think
what I really do love
507
00:20:51,483 --> 00:20:54,418
about this dish is
I thought it was ambitious.
508
00:20:54,453 --> 00:20:55,586
Thank you, chef.
509
00:20:55,621 --> 00:20:58,489
The pork,
50% are perfectly cooked
510
00:20:58,523 --> 00:20:59,824
and then you have
some slices here
511
00:20:59,858 --> 00:21:01,726
that I just wouldn't have
put on the plate.
512
00:21:01,760 --> 00:21:03,327
Charred and a little bit dry.
513
00:21:03,362 --> 00:21:04,462
Okay.
514
00:21:04,496 --> 00:21:05,529
Well, thank you, chefs.
515
00:21:05,564 --> 00:21:06,797
Tough decision.
516
00:21:06,832 --> 00:21:08,432
I'm going to leave it
to the judges
517
00:21:08,467 --> 00:21:09,834
now to deliberate and score.
518
00:21:09,868 --> 00:21:11,502
We will send you back
to your kitchens
519
00:21:11,536 --> 00:21:13,838
and we'll call you
when we have a decision.
520
00:21:15,073 --> 00:21:19,443
So, judges, whose fireside
pork dinner piqued your interest
521
00:21:19,478 --> 00:21:20,745
and whose went downhill?
522
00:21:21,747 --> 00:21:23,848
Well, remember,
we've got taste for 20 points,
523
00:21:23,882 --> 00:21:27,184
gameplay for 20 points,
plating for 10 points.
524
00:21:27,219 --> 00:21:30,388
Let's tally up scores and see
who stays and who's going.
525
00:21:34,726 --> 00:21:37,328
Well, we sent you
on an adventure.
526
00:21:37,362 --> 00:21:39,530
We asked for
a fireside pork dinner.
527
00:21:39,564 --> 00:21:41,666
Let's check out the results.
528
00:21:41,700 --> 00:21:43,701
Start off with
Chef Michell first.
529
00:21:43,735 --> 00:21:47,738
17 in taste, 17 in gameplay,
530
00:21:47,773 --> 00:21:51,208
eight in plating,
for a total of 42.
531
00:21:52,411 --> 00:21:53,577
Chef Domenica.
532
00:21:53,612 --> 00:21:58,482
Sixteen in taste, 18 in
gameplay, that ties the two up.
533
00:21:58,517 --> 00:22:02,086
A seven in plating for 41.
534
00:22:03,355 --> 00:22:07,525
So, that leaves us Chef John.
John, anything better than a 41
535
00:22:07,559 --> 00:22:11,162
or a tie to 41 will keep you
in the play.
536
00:22:12,230 --> 00:22:15,800
Taste, 14, gameplay, 18...
537
00:22:15,834 --> 00:22:19,837
Better pull at plating.
An eight for a total of 40.
538
00:22:20,906 --> 00:22:23,374
One of the things I do want
to mention to everybody,
539
00:22:23,408 --> 00:22:26,610
John's son Adam
is special needs.
540
00:22:26,678 --> 00:22:29,513
He has donated
every single dollar
541
00:22:29,548 --> 00:22:33,517
he's ever won in competition
to the Special Olympics.
542
00:22:33,552 --> 00:22:34,985
So I'm going to give you
a 1,000 bucks.
543
00:22:35,020 --> 00:22:36,187
Wow!
544
00:22:36,221 --> 00:22:37,722
- I'm just going to give you a 1,000 bucks.
- I love it.
545
00:22:37,756 --> 00:22:40,291
Sorry to see you go. Ladies
and gentlemen, Chef John Conley.
546
00:22:40,325 --> 00:22:41,525
[all clapping]
547
00:22:41,560 --> 00:22:42,860
- See you, brother. Love you.
- [John] Thanks, man.
548
00:22:42,894 --> 00:22:45,396
I'm happy to say that Guy
is going to send me home
549
00:22:45,430 --> 00:22:46,497
with a 1,000 bucks.
550
00:22:46,531 --> 00:22:47,698
- Mucho respect.
- Thanks, brother.
551
00:22:47,733 --> 00:22:49,567
The Triple D effect is real.
552
00:22:49,601 --> 00:22:52,269
It's the gift that keeps giving.
553
00:22:54,506 --> 00:22:56,273
[Guy] Well, here we are,
ladies and gentlemen,
554
00:22:56,308 --> 00:22:59,210
we have the Golden State
versus the Sunshine State.
555
00:23:00,545 --> 00:23:01,645
Now, this is it, chefs.
556
00:23:01,680 --> 00:23:04,849
The Triple D camper with
the highest combined score
557
00:23:04,883 --> 00:23:10,521
after the two rounds wins
an automatic 10,000 bucks.
558
00:23:10,555 --> 00:23:11,555
Booyah!
559
00:23:11,590 --> 00:23:14,592
And you'll also get
the coveted last spot
560
00:23:14,626 --> 00:23:18,396
in the Triple D
Summer Games finale
561
00:23:18,430 --> 00:23:20,631
and a chance to win
up to $25,000.
562
00:23:20,665 --> 00:23:22,333
So, by the end
of this whole thing,
563
00:23:22,367 --> 00:23:24,235
you can be $35,000 richer.
564
00:23:24,269 --> 00:23:25,302
I like it.
565
00:23:25,337 --> 00:23:29,640
Now, when I think of camping,
I think of fishing,
566
00:23:29,674 --> 00:23:32,777
I think of archery,
I think of cooking.
567
00:23:32,811 --> 00:23:33,878
I think of all that fun stuff.
568
00:23:33,912 --> 00:23:38,649
I want you to make the judges
a grilled fish feast.
569
00:23:38,683 --> 00:23:41,152
The kind of meal that
you'd serve at camp
570
00:23:41,186 --> 00:23:43,554
after a great day of fishing
on the lake.
571
00:23:43,588 --> 00:23:45,222
- You know what I'm talking about?
- Hell yeah.
572
00:23:45,257 --> 00:23:47,925
Okay. Before we do that, we
are going to play a little game.
573
00:23:47,959 --> 00:23:50,661
Hunter, bring out the game.
Hunter's great with his games.
574
00:23:50,695 --> 00:23:53,230
He is, like, the game player.
575
00:23:53,265 --> 00:23:54,498
I like games, Dad.
576
00:23:54,533 --> 00:23:55,666
[Hunter] Games are fun.
577
00:23:55,700 --> 00:23:57,001
- Games are fun.
- Yes.
578
00:23:57,035 --> 00:23:58,235
All right.
579
00:23:58,270 --> 00:24:01,338
You got canned items because
they epitomize camp cooking.
580
00:24:01,373 --> 00:24:02,473
Let's see what we've got.
581
00:24:02,507 --> 00:24:06,577
We've got boiled peanuts,
hollandaise sauce, baby corn.
582
00:24:06,611 --> 00:24:07,611
What do you got there, Hunter?
583
00:24:07,646 --> 00:24:09,980
Gooseberries, bamboo shoots.
584
00:24:10,015 --> 00:24:12,316
Sweetened condensed milk,
cheddar cheese sauce,
585
00:24:12,350 --> 00:24:16,520
sugar cane and syrup sponge.
586
00:24:16,555 --> 00:24:17,888
That sounds fun.
587
00:24:17,923 --> 00:24:18,689
I don't know
what you do with that.
588
00:24:18,723 --> 00:24:20,357
Is this-- the game is blindfold,
589
00:24:20,392 --> 00:24:21,725
they come
and they pick this stuff up?
590
00:24:21,760 --> 00:24:23,461
I thought they were supposed
to, like, knock it down.
591
00:24:23,495 --> 00:24:24,695
What do they knock it down with?
592
00:24:24,729 --> 00:24:26,564
[Hunter] Dude,
here's what we're going to do.
593
00:24:26,598 --> 00:24:28,666
Limes, slingshots.
594
00:24:28,700 --> 00:24:30,501
[Guy] Limes and slingshots!
595
00:24:30,535 --> 00:24:32,503
The old limes
and slingshots game.
596
00:24:32,537 --> 00:24:34,638
Here's what's going
to happen, chefs.
597
00:24:34,673 --> 00:24:36,507
I'm gonna go ahead and
give the slingshots to them.
598
00:24:36,541 --> 00:24:37,842
- Thank you so much.
- [Hunter] There you go.
599
00:24:37,876 --> 00:24:40,244
- Appreciate it, Hunter.
- [Guy] And you get to grab
600
00:24:41,179 --> 00:24:42,947
a couple of limes.
601
00:24:42,981 --> 00:24:46,684
So, what you will do is stand
right there on the letter G.
602
00:24:46,718 --> 00:24:48,786
I'm going to give you
one shot each.
603
00:24:48,820 --> 00:24:53,357
Whatever cans you knock off
are whammy ingredients
604
00:24:53,391 --> 00:24:54,959
you do not have to use.
605
00:24:54,993 --> 00:24:56,627
[Hunter] So, if they
knock them all off...
606
00:24:56,661 --> 00:24:58,362
They don't have to use
any whammies.
607
00:24:58,396 --> 00:24:59,363
How many shots?
608
00:24:59,397 --> 00:25:00,431
Uno.
609
00:25:00,465 --> 00:25:02,199
One shot, knock them all down--
610
00:25:02,234 --> 00:25:03,367
Whatever you knock down.
611
00:25:03,401 --> 00:25:05,536
You get a shot
and sharpshooter Domenica
612
00:25:05,570 --> 00:25:06,737
over there gets a shot.
613
00:25:06,771 --> 00:25:08,405
Oh. Domenica...
614
00:25:08,440 --> 00:25:10,140
When do you, when do you let go?
615
00:25:14,412 --> 00:25:16,180
Oh!
616
00:25:16,214 --> 00:25:17,281
- Yeah!
- [cheers]
617
00:25:17,315 --> 00:25:18,315
- Ah!
- Nice! Nice.
618
00:25:18,350 --> 00:25:19,683
- There you go.
- Great job.
619
00:25:19,718 --> 00:25:23,521
So, you have baby corn,
bamboo shoots, sugar cane,
620
00:25:23,555 --> 00:25:26,490
syrup sponge,
cheddar cheese sauce,
621
00:25:26,525 --> 00:25:29,593
boiled peanuts to use
in this great fish dish.
622
00:25:29,628 --> 00:25:30,561
Wow.
623
00:25:30,595 --> 00:25:32,396
Michell, you think you
could step up, step in
624
00:25:32,430 --> 00:25:34,098
and come in and win?
625
00:25:34,132 --> 00:25:35,165
Okay.
626
00:25:38,169 --> 00:25:39,236
Ugh.
627
00:25:40,338 --> 00:25:41,238
[laughs]
628
00:25:42,440 --> 00:25:43,908
Yeah, you're going
to clean it up.
629
00:25:43,942 --> 00:25:45,242
- Come on. Come on. Come on.
- Yep, yep.
630
00:25:45,277 --> 00:25:46,377
Please.
631
00:25:47,546 --> 00:25:50,147
[cans clattering]
632
00:25:50,181 --> 00:25:52,349
[all] Oh!
633
00:25:52,384 --> 00:25:54,418
He just saved both of you guys.
634
00:25:54,452 --> 00:25:56,554
I can't say anything
for the rest of the day.
635
00:25:56,588 --> 00:26:00,491
So, therefore, you are left
with boiled peanuts...
636
00:26:00,525 --> 00:26:01,525
[Michell] We are not worthy.
637
00:26:01,560 --> 00:26:03,661
[Guy] ...cheddar cheese sauce,
and baby corn.
638
00:26:03,695 --> 00:26:05,496
- Not bad. Not bad.
- One of my favorite things.
639
00:26:05,530 --> 00:26:08,465
- [Guy] I cleaned that up for them.
- Mad props.
640
00:26:08,500 --> 00:26:10,568
You can shop for anything else,
641
00:26:10,602 --> 00:26:14,238
but you must employ
those three ingredients
642
00:26:14,272 --> 00:26:16,974
in your grilled fish feast.
643
00:26:17,008 --> 00:26:17,641
Okay.
644
00:26:17,676 --> 00:26:19,743
- Done.
- Those three things.
645
00:26:19,778 --> 00:26:21,412
- Got it?
- Everything else is fair game.
646
00:26:21,446 --> 00:26:23,280
- No yellow lines?
- No yellow line.
647
00:26:23,315 --> 00:26:24,949
You two have got to use it.
648
00:26:24,983 --> 00:26:27,518
You miss one of those items
and you will "Go" home.
649
00:26:27,552 --> 00:26:28,919
Of those three.
650
00:26:28,954 --> 00:26:30,754
And they're going to be
already on our table?
651
00:26:31,222 --> 00:26:32,590
- Correct.
- Yes.
652
00:26:32,624 --> 00:26:34,224
All right.
653
00:26:34,259 --> 00:26:35,326
Go!
654
00:26:35,360 --> 00:26:36,961
Dude...
655
00:26:43,368 --> 00:26:44,401
Good job. Clean this up.
656
00:26:44,436 --> 00:26:45,536
That's not my job, actually.
657
00:26:45,570 --> 00:26:46,570
[Guy chuckles]
658
00:26:46,605 --> 00:26:48,272
[Domenica]
I have to make a grilled...
659
00:26:48,306 --> 00:26:49,740
Fish, fish, fish, fish
660
00:26:49,774 --> 00:26:53,444
feast using that canned
baby corn. That's okay.
661
00:26:53,478 --> 00:26:54,511
Boiled peanuts?
662
00:26:54,546 --> 00:26:55,579
What are they?
663
00:26:55,614 --> 00:26:59,049
And cheese sauce,
which I've never cooked with.
664
00:27:00,285 --> 00:27:02,319
We're in Flavortown.
665
00:27:02,354 --> 00:27:04,855
I'm going with this local wild
king salmon because it's beautiful
666
00:27:04,889 --> 00:27:07,658
and this is what I would make
if I was camping.
667
00:27:07,692 --> 00:27:11,495
I'm thinking I'm going to make
this canned cheddar cheese,
668
00:27:11,529 --> 00:27:15,366
mixed vegetable rice
with grilled salmon
669
00:27:15,400 --> 00:27:18,035
and a great herbed gremolata
670
00:27:18,069 --> 00:27:22,272
that will be where I bring in
those dreaded peanuts.
671
00:27:23,608 --> 00:27:25,442
Oh, my gosh. She just
grabbed, like, seven of those.
672
00:27:25,477 --> 00:27:26,677
I know. She's an over shopper.
673
00:27:26,711 --> 00:27:28,479
- [Nancy] That's clear.
- I'm an over shopper.
674
00:27:28,513 --> 00:27:30,714
You're right.
I'm a compulsive shopper.
675
00:27:30,749 --> 00:27:33,984
Oh, there's
my favorite ingredient.
676
00:27:35,553 --> 00:27:37,521
[Michell] So I'm going to
make sure that in round two
677
00:27:37,555 --> 00:27:40,591
I come with it
and bring out all the guns.
678
00:27:40,625 --> 00:27:41,692
Oh, snapper.
679
00:27:41,726 --> 00:27:45,663
I'm going to make a feast
with an entire snapper.
680
00:27:45,697 --> 00:27:48,699
Snapper is this beautiful fish
that comes out of the Caribbean.
681
00:27:48,733 --> 00:27:52,469
You catch it in the summer
and it's going to be good.
682
00:27:52,504 --> 00:27:53,704
Excuse me. Sorry.
683
00:27:53,738 --> 00:27:56,540
I also want to do something
really rich, really indulgent.
684
00:27:56,574 --> 00:27:59,677
I'm thinking lobster poached
in a cream butter
685
00:27:59,711 --> 00:28:01,578
and orange liqueur sauce.
686
00:28:01,613 --> 00:28:05,082
I just need some Grand Marnier.
687
00:28:06,284 --> 00:28:07,484
My perfect feast.
688
00:28:07,519 --> 00:28:09,453
Okay, here we go.
689
00:28:09,487 --> 00:28:11,455
I actually want to play this.
690
00:28:11,489 --> 00:28:13,891
So, I can't pass this up.
691
00:28:13,925 --> 00:28:14,892
Grilled?
692
00:28:14,926 --> 00:28:20,397
When I think of grilled
and I think of seafood
693
00:28:20,432 --> 00:28:21,799
and I think of feast,
there's one thing
694
00:28:21,833 --> 00:28:23,767
that comes to mind
right off the bat.
695
00:28:24,669 --> 00:28:26,570
And what is that,
you're asking yourself.
696
00:28:26,604 --> 00:28:28,539
What would Guy make?
697
00:28:28,573 --> 00:28:31,742
You got to make
a cioppino-inspired dish.
698
00:28:31,776 --> 00:28:33,343
You got to have the seafood.
699
00:28:33,378 --> 00:28:34,478
I can come back.
700
00:28:34,512 --> 00:28:36,513
I just have to grab this
for now.
701
00:28:36,548 --> 00:28:40,217
Having a cart would have been
a much wiser idea.
702
00:28:49,728 --> 00:28:52,362
Twenty-one minutes, guys! 21!
703
00:28:52,397 --> 00:28:54,364
Heard. 21 minutes heard.
704
00:28:54,399 --> 00:28:56,400
[Christian]
Guys, this is the last round
705
00:28:56,434 --> 00:28:59,403
and they want to be
in that finale so bad.
706
00:28:59,437 --> 00:29:01,405
They're competing for 25 Gs.
707
00:29:01,439 --> 00:29:03,774
Whoever wins right now
is going to get 10 Gs.
708
00:29:03,808 --> 00:29:06,443
I love those Gs.
Just keep adding those Gs.
709
00:29:06,478 --> 00:29:07,644
[judges laughing]
710
00:29:07,679 --> 00:29:09,980
[Ming] Hey, we're at GGG, baby.
711
00:29:10,515 --> 00:29:11,815
Hello, father.
712
00:29:11,850 --> 00:29:12,883
- Hello, son.
- How are you doing?
713
00:29:12,917 --> 00:29:13,817
[Hunter] What are you making?
714
00:29:13,852 --> 00:29:16,286
Uh, I'm trying to make
cioppino right now.
715
00:29:16,321 --> 00:29:19,556
Just so you know, your
contestants are not stoked about
716
00:29:19,591 --> 00:29:21,625
having cheese and fish
and corn and nuts.
717
00:29:21,659 --> 00:29:22,793
- Yeah, I'm with them.
- [Hunter] Yeah.
718
00:29:22,827 --> 00:29:24,561
[Guy] I did it to myself
on this one, for sure.
719
00:29:24,596 --> 00:29:25,829
- I like your enthusiasm.
- Okay.
720
00:29:25,864 --> 00:29:28,599
Do me a favor, bud, I got to
cook this dish up real quick.
721
00:29:28,633 --> 00:29:30,000
Check in with the chefs
and see what they're making.
722
00:29:30,034 --> 00:29:32,569
Let me know when it's time to
snack, I'll come over and try it.
723
00:29:33,972 --> 00:29:37,107
-[Hunter] Hi, Michell. What do you got?
-[Michell] Hello, hello, sir.
724
00:29:37,142 --> 00:29:38,342
What do you got?
725
00:29:38,376 --> 00:29:39,877
- I got a whole snapper.
- I love it.
726
00:29:39,911 --> 00:29:41,645
- [Michell] Some lobster.
- [Hunter] That's awesome.
727
00:29:41,679 --> 00:29:43,447
What's your plan
with the canned ingredients?
728
00:29:43,481 --> 00:29:45,048
Because I know
this is going to be fun.
729
00:29:45,083 --> 00:29:49,219
You got cheese and you've
got corn and you got the peanuts.
730
00:29:49,254 --> 00:29:51,522
[Michell] The cheese, I'm going
to add into my cream sauce.
731
00:29:51,556 --> 00:29:54,792
The corn, I'm going
to throw them on the grill.
732
00:29:54,826 --> 00:29:57,594
The boiled peanuts,
I'm going to blend them up
733
00:29:57,629 --> 00:30:00,397
along with my little avocado and
cilantro, see what happens there.
734
00:30:00,431 --> 00:30:01,431
[Hunter] I love it.
735
00:30:01,466 --> 00:30:03,167
[Michell] First, I need
to work on my snapper.
736
00:30:03,201 --> 00:30:04,234
It's huge.
737
00:30:04,269 --> 00:30:05,369
Oh, wow.
738
00:30:05,403 --> 00:30:07,538
I season it with
a lot of lime juice,
739
00:30:07,572 --> 00:30:09,506
lemon juice and a lot of salt.
740
00:30:09,541 --> 00:30:11,341
He's got to get
that fish cooking.
741
00:30:11,376 --> 00:30:13,510
I mean, sashimi cooks
in seven seconds.
742
00:30:13,545 --> 00:30:16,680
A whole snapper,
that takes 30 minutes.
743
00:30:17,615 --> 00:30:19,650
Then I have to incorporate
all this stuff.
744
00:30:19,684 --> 00:30:21,618
Oh, it's going to be crazy.
745
00:30:21,653 --> 00:30:24,621
Little scallop,
little halibut cheek,
746
00:30:24,656 --> 00:30:26,790
to help with some of the color
on this.
747
00:30:26,825 --> 00:30:28,559
Oh, we got-- Guy's cooking
something, too.
748
00:30:28,593 --> 00:30:30,494
- What's he making?
- [Ming] Oh, good.
749
00:30:30,528 --> 00:30:31,695
It's on its way.
750
00:30:31,729 --> 00:30:34,464
So Guy, if he likes you,
he will feed you,
751
00:30:34,499 --> 00:30:38,202
and he's definitely going to feed you
because you're the OG of OGs, Nancy.
752
00:30:38,236 --> 00:30:40,537
[Christian] He'll start
the game sometimes 10 minutes
753
00:30:40,572 --> 00:30:43,507
after the contestants,
chop the ingredients
754
00:30:43,541 --> 00:30:46,276
and put up the food
before everybody.
755
00:30:46,311 --> 00:30:49,146
I don't think I've had,
ever had, boiled peanuts.
756
00:30:51,249 --> 00:30:52,449
Ooh! Those are salty!
757
00:30:52,483 --> 00:30:53,984
[Hunter] All right, Domenica.
Talk to me.
758
00:30:54,018 --> 00:30:54,751
Okay.
759
00:30:54,786 --> 00:30:56,453
So, I've got this
beautiful salmon,
760
00:30:56,487 --> 00:30:59,523
I'm going to get some
eggplant on the grill
761
00:30:59,557 --> 00:31:01,491
and some other veg
that I've got going.
762
00:31:01,526 --> 00:31:03,527
I want to put
all those into the rice.
763
00:31:03,561 --> 00:31:05,462
This is going to be
a cheesy rice.
764
00:31:05,496 --> 00:31:06,864
- You can help me.
- [Hunter] What's that?
765
00:31:06,898 --> 00:31:08,832
[Domenica] You can help me
by changing the ingredient.
766
00:31:08,867 --> 00:31:11,368
I would help you if I could,
but my dad would not like that.
767
00:31:11,402 --> 00:31:12,436
It'd be cheating.
768
00:31:12,470 --> 00:31:13,770
[Domenica] I'd like
a recall on the peanuts.
769
00:31:13,805 --> 00:31:15,138
What do you want to do
with this?
770
00:31:15,173 --> 00:31:18,475
- Nothing. I want to throw them at your dad.
- [chuckles]
771
00:31:18,509 --> 00:31:19,543
Of course.
772
00:31:19,577 --> 00:31:20,777
The first thing I do
for the salmon
773
00:31:20,812 --> 00:31:24,781
is coat it in sea salt
and drizzle on olive oil
774
00:31:24,816 --> 00:31:27,184
because I need that fat
to, hopefully, help it
775
00:31:27,218 --> 00:31:28,719
not stick on the grill.
776
00:31:28,753 --> 00:31:32,990
Domenica just threw the whole
side of salmon meat side down first,
777
00:31:33,024 --> 00:31:33,690
not the skin side,
778
00:31:33,725 --> 00:31:35,092
which I would do the other way.
779
00:31:35,126 --> 00:31:36,627
I would want to get a char
on the skin
780
00:31:36,661 --> 00:31:37,895
and let the fish cook
from below.
781
00:31:37,929 --> 00:31:41,465
But if she touches it right
now, she'll rip the meat.
782
00:31:41,499 --> 00:31:44,234
So she's just got to let
it cook and unstick itself.
783
00:31:47,305 --> 00:31:48,438
[Domenica] Ooh, yeah.
784
00:31:48,473 --> 00:31:49,806
Ming called that.
785
00:31:49,841 --> 00:31:53,477
Sure enough, it's sticking,
but I get it up
786
00:31:53,511 --> 00:31:54,912
and then I'm going
to finish it in the oven.
787
00:31:54,979 --> 00:31:58,348
And I'm hoping that if it is
kind of a little bit funky looking,
788
00:31:58,383 --> 00:32:01,051
it's going to be covered up
by my sauce.
789
00:32:02,520 --> 00:32:04,254
Ten minutes.
790
00:32:04,289 --> 00:32:05,689
Ten minutes heard.
791
00:32:05,723 --> 00:32:09,526
So, I'd give that about
a quarter cup of boiled nuts,
792
00:32:09,560 --> 00:32:12,195
garlic, the onion, some fennel.
793
00:32:12,230 --> 00:32:14,398
Okay, so that's going
to make a nice base
794
00:32:14,432 --> 00:32:16,233
for the bottom of my cioppino.
795
00:32:19,203 --> 00:32:20,404
Thyme seasoning,
796
00:32:23,541 --> 00:32:25,542
little red wine,
797
00:32:25,576 --> 00:32:29,279
baby corn into that cioppino.
798
00:32:30,648 --> 00:32:33,150
And, last but not least,
cheddar cheese sauce.
799
00:32:33,184 --> 00:32:34,217
Awesome.
800
00:32:35,253 --> 00:32:36,954
Ooh. Ooh.
801
00:32:37,522 --> 00:32:38,655
Syrupy the better.
802
00:32:38,690 --> 00:32:42,159
So, I toasted the bread
a little bit.
803
00:32:42,193 --> 00:32:43,360
Delicious.
804
00:32:43,394 --> 00:32:44,895
Everybody loves cioppino
805
00:32:44,929 --> 00:32:46,797
with a little bit
of garlic bread on it.
806
00:32:47,465 --> 00:32:49,333
I should poach them for a sec.
807
00:32:49,367 --> 00:32:51,401
I have the water.
808
00:32:51,436 --> 00:32:52,736
Poaching.
809
00:32:52,770 --> 00:32:54,037
For my lobster sauce, I
wanted something really rich.
810
00:32:54,072 --> 00:32:56,773
Of course, you want to start
off with a bunch of butter,
811
00:32:56,808 --> 00:32:59,343
then you want to add
orange liqueur.
812
00:32:59,377 --> 00:33:01,011
It's going to flame.
813
00:33:01,045 --> 00:33:04,314
Add a nice, rich 40%
heavy cream,
814
00:33:04,349 --> 00:33:06,283
and it creates a perfect lazy,
815
00:33:06,317 --> 00:33:08,418
rich, stick-to-your-ribs sauce.
816
00:33:08,453 --> 00:33:10,053
Ah!
817
00:33:10,088 --> 00:33:11,421
Nice.
818
00:33:11,456 --> 00:33:13,790
Just a little bit.
819
00:33:13,825 --> 00:33:15,592
This cheese sauce whammy,
I added a little bit
820
00:33:15,626 --> 00:33:17,294
into my lobster sauce.
821
00:33:17,328 --> 00:33:18,395
Oh, that's gross.
822
00:33:19,864 --> 00:33:22,566
Don't cut yourself, don't cut
yourself, don't cut yourself.
823
00:33:22,600 --> 00:33:26,203
I have my avocado
boiled peanut sauce.
824
00:33:26,237 --> 00:33:29,306
I threw in some avocado,
some olive oil, some cilantro
825
00:33:29,340 --> 00:33:30,774
and some boiled peanuts.
826
00:33:30,808 --> 00:33:34,411
It doesn't say how many to
use, it just says to use them.
827
00:33:34,445 --> 00:33:35,712
Boiled peanuts taste like dirt.
828
00:33:35,747 --> 00:33:38,048
Like, if you've ever had dirt,
and then you open it
829
00:33:38,082 --> 00:33:39,549
and it's more dirt
and you put that in your mouth
830
00:33:39,584 --> 00:33:40,717
and then you're. like,
"Hmm, dirt."
831
00:33:40,752 --> 00:33:42,652
That's exactly what
boiled peanuts taste like.
832
00:33:42,687 --> 00:33:44,454
I want to keep it simple
with this baby corn,
833
00:33:44,489 --> 00:33:46,390
so I'm just going to throw it
on the grill.
834
00:33:46,424 --> 00:33:47,657
It's been such a rough year.
835
00:33:47,692 --> 00:33:50,327
A lot of restaurants
have gone under,
836
00:33:50,361 --> 00:33:52,863
a lot of great charities right now
that are helping out restaurants,
837
00:33:52,897 --> 00:33:56,700
Guy having one himself, South
Beach Food & Wine having the other.
838
00:33:56,734 --> 00:33:59,369
So, if I win, I would like
to split my winnings
839
00:33:59,404 --> 00:34:00,470
between both of them.
840
00:34:00,505 --> 00:34:03,240
Yeah, the sauce
is coming out beautiful.
841
00:34:03,274 --> 00:34:04,541
This is coming out gorgeous.
842
00:34:04,575 --> 00:34:06,810
It's a little raw,
still, in the middle.
843
00:34:06,844 --> 00:34:09,379
[Hunter]
Six and a half minutes, chefs.
844
00:34:09,414 --> 00:34:11,381
Okay, I'm going to make
a boiled peanut
845
00:34:11,416 --> 00:34:14,418
and herb, like, kind of,
gremolata thing.
846
00:34:14,452 --> 00:34:16,620
Lots of herbs, onion,
847
00:34:16,654 --> 00:34:20,424
olive oil
and, secret ingredient,
848
00:34:20,458 --> 00:34:22,259
I'm going to use the peanuts.
849
00:34:22,727 --> 00:34:24,428
Making my sauce.
850
00:34:24,462 --> 00:34:25,495
It's just basically done.
851
00:34:25,530 --> 00:34:27,230
I just need to get the veg
and the rice in.
852
00:34:27,265 --> 00:34:29,132
The last thing I have to do
is work on my rice.
853
00:34:29,167 --> 00:34:33,537
This rice and grain dish is what's
going to give it more of a feast feel.
854
00:34:33,571 --> 00:34:36,807
Add this baby corn
into the veggie rice.
855
00:34:36,841 --> 00:34:39,443
If I win this part
of the tournament today,
856
00:34:39,477 --> 00:34:40,777
I'm going to win $10,000.
857
00:34:40,812 --> 00:34:43,980
Last year was a really big
birthday for myself.
858
00:34:44,015 --> 00:34:48,185
Didn't get to celebrate
and I want to go rent a house
859
00:34:48,219 --> 00:34:51,388
somewhere special where
everybody can gather together
860
00:34:51,422 --> 00:34:52,823
and make an incredible memory.
861
00:34:52,857 --> 00:34:56,293
Cheese sauce is going to go
into the rice.
862
00:34:56,327 --> 00:34:58,628
I don't think I've ever had
canned cheese sauce before.
863
00:34:58,663 --> 00:35:00,097
You know, Nance,
that's not a shocker.
864
00:35:00,731 --> 00:35:04,101
You and me both, Chef Nancy.
865
00:35:04,135 --> 00:35:05,569
And, guess what,
866
00:35:05,603 --> 00:35:07,270
you're going to get some today.
867
00:35:07,305 --> 00:35:08,338
Oh, yeah.
868
00:35:10,408 --> 00:35:14,044
Halibut scallop,
toast on the side of this.
869
00:35:15,146 --> 00:35:16,513
Oh, wow.
870
00:35:16,547 --> 00:35:17,948
Look at that. The meal.
871
00:35:17,982 --> 00:35:18,682
Hello.
872
00:35:18,716 --> 00:35:20,383
I took the cheddar cheese sauce,
873
00:35:20,418 --> 00:35:21,651
added Parmesan cheese to it.
874
00:35:21,686 --> 00:35:22,752
- [Nancy] Yeah.
- [Christian] Yeah.
875
00:35:22,787 --> 00:35:26,389
The depth of
the cioppino-esque sauce
876
00:35:26,424 --> 00:35:27,858
is from the roasted peanuts.
877
00:35:27,892 --> 00:35:29,693
-[Ming] The cheese toast is genius.
-[Nancy] Yeah.
878
00:35:29,727 --> 00:35:30,927
- [Christian] Right?
- That's just genius.
879
00:35:30,962 --> 00:35:34,331
And blowing no smoke, freakin'
perfectly cooked fish.
880
00:35:34,365 --> 00:35:35,499
Thank you, judges.
Glad you enjoyed.
881
00:35:35,533 --> 00:35:36,967
- [Ming] That's my score.
- [Nancy] Yeah.
882
00:35:37,001 --> 00:35:37,734
Five-zero.
883
00:35:37,768 --> 00:35:40,170
[Guy] One minute, chefs.
One to go.
884
00:35:40,204 --> 00:35:41,571
All right.
885
00:35:41,606 --> 00:35:44,875
Oh, perfect. Yes.
886
00:35:44,909 --> 00:35:47,744
I grab my snapper, it comes
off perfectly off the grill.
887
00:35:47,778 --> 00:35:49,479
I lay it down
on the cutting board
888
00:35:49,514 --> 00:35:52,716
and I start slicing into it,
and that's when it happens.
889
00:35:53,718 --> 00:35:56,353
It's a little bit undercooked
on the inside.
890
00:35:56,387 --> 00:35:57,787
That fish is not cooked, guys.
891
00:35:57,822 --> 00:35:58,655
No.
892
00:35:58,689 --> 00:36:02,325
Just not getting enough fish
off of it.
893
00:36:02,360 --> 00:36:03,860
I have to go to plan B,
894
00:36:03,895 --> 00:36:09,032
and look for as much of
the cooked flesh as possible.
895
00:36:10,735 --> 00:36:12,569
I got the baby corn
that I grilled
896
00:36:12,603 --> 00:36:14,638
and I put it right on the side.
897
00:36:14,672 --> 00:36:17,607
I take the lobster,
put it on top of the fish
898
00:36:17,642 --> 00:36:19,543
as I'm pouring
the sauce over both.
899
00:36:20,878 --> 00:36:25,015
And, finally, I add the avocado
and boiled peanut sauce.
900
00:36:25,917 --> 00:36:27,984
[Guy] Thirty seconds to plate.
901
00:36:30,454 --> 00:36:32,556
[Domenica] My salmon
needs to be rustic, summery
902
00:36:32,590 --> 00:36:35,325
and have great grill marks.
903
00:36:36,661 --> 00:36:38,795
- [exclaims] - The first
thing I get on my plate
904
00:36:38,829 --> 00:36:43,433
is my canned cheddar cheese,
mixed vegetable rice.
905
00:36:43,467 --> 00:36:45,335
Next, I add my grilled salmon.
906
00:36:48,506 --> 00:36:51,441
I finish it with a boiled
peanut gremolata.
907
00:36:51,475 --> 00:36:54,644
I would make this dish
on my camping trip.
908
00:36:54,679 --> 00:36:59,316
[Guy] Five, four,
three, two, one.
909
00:36:59,350 --> 00:37:01,551
That's it! Stop working!
910
00:37:01,586 --> 00:37:03,453
- [Nancy] Wow.
- [all cheering]
911
00:37:03,487 --> 00:37:04,821
Wow.
912
00:37:04,855 --> 00:37:07,023
All right, chefs, it's time
to find out
913
00:37:07,058 --> 00:37:09,459
whose fresh fish
is the catch of the day.
914
00:37:09,493 --> 00:37:11,995
Let's take it to the judges,
right this way.
915
00:37:15,700 --> 00:37:16,800
All right, judges, this is it.
916
00:37:16,834 --> 00:37:19,636
The deciding round
of our Triple D Summer Games,
917
00:37:19,670 --> 00:37:21,338
it was the camp cook-off.
918
00:37:21,372 --> 00:37:24,341
Chefs had to make
a grilled fish feast,
919
00:37:24,375 --> 00:37:26,643
including canned items they didn't
knock down with their slingshots.
920
00:37:26,677 --> 00:37:29,446
Baby corn, boiled peanuts
921
00:37:29,480 --> 00:37:33,550
and one number ten can
of some cheddar cheese sauce.
922
00:37:33,584 --> 00:37:36,219
First up, Chef Michell,
what did you make for us?
923
00:37:36,254 --> 00:37:38,455
All right, judges,
I did a whole grilled snapper,
924
00:37:38,489 --> 00:37:41,424
the lobster was poached in
a Grand Marnier crema,
925
00:37:41,459 --> 00:37:42,626
and heavy cream and butter.
926
00:37:42,660 --> 00:37:44,661
Inside of that heavy cream
was the nacho cheese.
927
00:37:44,695 --> 00:37:46,730
The peanuts
are in the avocado sauce
928
00:37:46,764 --> 00:37:48,798
and the little bits of baby corn
929
00:37:48,833 --> 00:37:51,034
that were roasted,
next to the fish.
930
00:37:51,068 --> 00:37:52,102
Enjoy.
931
00:37:52,703 --> 00:37:53,770
This was tough.
932
00:37:53,804 --> 00:37:57,707
Fish and cheese alone,
that's just hard to pull off.
933
00:37:57,742 --> 00:38:00,577
Not real cheese,
it's even harder.
934
00:38:00,611 --> 00:38:01,678
And you built the sauce
out of it
935
00:38:01,712 --> 00:38:04,814
and it's got acidity,
it's got brightness, somehow.
936
00:38:04,849 --> 00:38:06,583
- [Christian] Good gameplay.
- Thank you.
937
00:38:06,617 --> 00:38:09,886
I'll tell you, I think you did
what professionals need to do
938
00:38:09,920 --> 00:38:15,425
is you made a dish out of
what seemingly was a mistake.
939
00:38:15,459 --> 00:38:17,761
The mistake being that
your fish was not cooked,
940
00:38:17,795 --> 00:38:19,629
but you made a dish
and you finished.
941
00:38:19,664 --> 00:38:21,931
And I think that's
what's really important.
942
00:38:22,433 --> 00:38:23,800
Super hard challenge.
943
00:38:23,834 --> 00:38:26,503
That sauce, it radiates the
avocado that has the peanuts--
944
00:38:26,537 --> 00:38:27,570
Peanut sauce in it.
945
00:38:27,605 --> 00:38:29,472
You don't taste the peanuts.
946
00:38:29,874 --> 00:38:30,707
Thank you, chef.
947
00:38:30,741 --> 00:38:34,244
Up next, Chef Domenica
from Catelli's.
948
00:38:34,278 --> 00:38:35,278
What do you have for us?
949
00:38:35,313 --> 00:38:38,281
I have salmon and rice feast.
950
00:38:38,316 --> 00:38:39,616
Wild local salmon
951
00:38:39,650 --> 00:38:42,986
and we had to use that
phenomenal cheese sauce.
952
00:38:43,020 --> 00:38:46,523
We're known for our cheese
sauce here at Flavortown Market.
953
00:38:46,557 --> 00:38:48,491
I never knew that cheese sauce
didn't have cheese.
954
00:38:48,526 --> 00:38:52,262
I think that has more
polyester than it does cheese.
955
00:38:52,296 --> 00:38:53,396
[laughs]
956
00:38:54,699 --> 00:38:56,666
[Domenica] So, that
needed to get in there.
957
00:38:56,701 --> 00:38:58,401
It's, like, okay,
let's make this heartier
958
00:38:58,436 --> 00:38:59,502
with the cheese in the rice.
959
00:38:59,537 --> 00:39:00,804
Normally, I would put
summer corn in there,
960
00:39:00,838 --> 00:39:02,572
but we had that baby corn
to work with.
961
00:39:02,606 --> 00:39:07,077
The peanuts I used as a riff on
the gremolata with mixed herbs.
962
00:39:08,312 --> 00:39:10,647
Your herb pesto, genius.
963
00:39:10,681 --> 00:39:13,383
You used the peanuts
instead of pine nuts,
964
00:39:13,417 --> 00:39:14,818
really great acid to it as well.
965
00:39:14,852 --> 00:39:18,355
So, what you did with your
rice, hiding the cheese in there,
966
00:39:18,389 --> 00:39:19,856
putting the corn in there.
967
00:39:19,890 --> 00:39:24,361
My issue is the non-crispy
skin on the salmon.
968
00:39:26,630 --> 00:39:28,598
All right.
Judges, thank you again.
969
00:39:28,632 --> 00:39:29,699
What a tournament it's been.
970
00:39:29,734 --> 00:39:31,368
It's a one-point lead right now,
971
00:39:31,402 --> 00:39:33,636
Chef Michell over Domenica
by one point.
972
00:39:33,671 --> 00:39:35,505
We're going to send
the chefs back to the kitchen.
973
00:39:35,539 --> 00:39:37,640
The chef that has
the highest combined score
974
00:39:37,675 --> 00:39:40,677
between the two rounds
will win 10,000 bucks
975
00:39:40,711 --> 00:39:42,779
and that spot in the finale.
976
00:39:42,813 --> 00:39:44,547
So, chefs, thank you very much.
977
00:39:44,582 --> 00:39:46,149
Call you in a bit.
978
00:39:47,385 --> 00:39:50,320
Judges, which chef
scored a bullseye
979
00:39:50,354 --> 00:39:51,554
and who missed the mark?
980
00:39:51,589 --> 00:39:55,625
I really love Domenica's dish.
It was bright, fresh.
981
00:39:55,659 --> 00:39:58,995
Unfortunately, non-crispy skin
was a total mess.
982
00:39:59,029 --> 00:40:00,029
[Nancy] Yeah.
983
00:40:00,064 --> 00:40:02,699
When we cook fish,
we usually do skin side down.
984
00:40:02,733 --> 00:40:05,301
[Ming] I think Domenica's dish
definitely had more fish
985
00:40:05,336 --> 00:40:06,703
to feast on than Michell's dish.
986
00:40:06,737 --> 00:40:09,372
He did a really good job but he
just didn't have enough fish for me.
987
00:40:09,407 --> 00:40:10,306
[Nancy] Yeah.
988
00:40:13,711 --> 00:40:14,744
All righty.
989
00:40:14,779 --> 00:40:16,613
It's a pleasure to have
both you come and compete.
990
00:40:16,647 --> 00:40:20,083
You are OGs of Triple D
and Triple G,
991
00:40:20,117 --> 00:40:21,518
and it's difficult to see
either one of you go.
992
00:40:21,552 --> 00:40:22,652
But I want to remind you that
993
00:40:22,686 --> 00:40:25,722
the winner of this Triple D
Summer Games Camp Cook-off
994
00:40:25,756 --> 00:40:29,459
is getting $10,000
and the spot in the finale.
995
00:40:29,493 --> 00:40:33,396
So, Chef Michell,
you are in first place.
996
00:40:33,431 --> 00:40:36,866
Let's take a look
at your score, 14 in taste,
997
00:40:36,901 --> 00:40:42,238
15 in gameplay, seven
in plating for a total of 36.
998
00:40:42,273 --> 00:40:45,275
Which brings you to a 78.
999
00:40:47,311 --> 00:40:49,379
Domenica, a 41,
1000
00:40:51,582 --> 00:40:55,452
a 16, a 16, two points ahead.
1001
00:40:55,486 --> 00:40:57,387
Let's see what happens.
And an eight.
1002
00:40:57,421 --> 00:41:00,356
40 points. Domenica Catelli
with an 81
1003
00:41:00,391 --> 00:41:01,524
and you are our winner.
1004
00:41:01,559 --> 00:41:02,625
[clapping]
1005
00:41:02,660 --> 00:41:05,094
- Congratulations!
- Thank you.
1006
00:41:05,129 --> 00:41:07,730
You get 10,000 bucks
and a spot in the finale.
1007
00:41:07,765 --> 00:41:09,499
Chef Michell, sorry
this didn't go any farther,
1008
00:41:09,533 --> 00:41:10,500
but it was great having you.
1009
00:41:10,534 --> 00:41:11,935
- Thank you, guys.
- Thank you, buddy.
1010
00:41:11,969 --> 00:41:13,036
Thank you, chefs.
1011
00:41:13,070 --> 00:41:14,804
I know that I represented
my restaurant and my family.
1012
00:41:14,839 --> 00:41:16,973
It was a pleasure and honor
cooking for you guys.
1013
00:41:17,007 --> 00:41:18,408
- See you in Miami.
- Thank you so much.
1014
00:41:18,442 --> 00:41:20,844
I made them proud,
and that's what matters.
1015
00:41:20,878 --> 00:41:22,412
Ladies and gentlemen,
meet the winner
1016
00:41:22,446 --> 00:41:25,081
of our Triple D Summer Games
Camp Cook-off.
1017
00:41:25,115 --> 00:41:28,685
She's the champ, 10,000 bucks,
and she will be in the finale.
1018
00:41:28,719 --> 00:41:30,553
We will see you guys next week.
1019
00:41:30,588 --> 00:41:31,721
You don't want to miss this.
1020
00:41:31,755 --> 00:41:36,359
Three Triple D chefs
taking on the hot summer games
1021
00:41:36,393 --> 00:41:37,861
of Flavortown Market.
1022
00:41:37,895 --> 00:41:39,596
Who's going to be the champ
and take the 25K?
1023
00:41:39,630 --> 00:41:41,231
Find out next week.
1024
00:41:41,265 --> 00:41:41,898
Adios.
1025
00:41:41,932 --> 00:41:42,899
[Maneet] This is so exciting.
1026
00:41:42,933 --> 00:41:45,668
This is the finale of the
Triple D Summer Games.
1027
00:41:45,703 --> 00:41:46,569
This is the best of the best.
1028
00:41:46,604 --> 00:41:48,638
For the finale,
ladies and gentlemen,
1029
00:41:48,672 --> 00:41:50,507
we are going to recreate
1030
00:41:50,541 --> 00:41:54,210
one of the most iconic summer
experiences of them all.
1031
00:41:54,245 --> 00:41:55,378
And what is that?
1032
00:41:59,183 --> 00:42:00,183
Oh!