Flavortown Market is ready for summer.
It's great being here, play all of our favorite summertime games.
But if I'm here, I can't be road-tripping
to see my favorite Triple D joints.
So I had this great idea.
Let's combine Triple G summer games with my favorite Triple D chefs.
Well, I have invited nineballer Triple D chefs
to join me here in Flavortown Market for an epic summer tournament.
[Michell] Pork on pork on pork.
[Guy] They'll show their killer grilling skills
while playing twisted versions of our favorite summer activities.
How fun is this?
No, no, no!
- Oh! - Yeah!
- [Guy] Nice. - Yeah!
[Guy] Each week's best chef will win 10,000 bucks
and a spot in the off-the-hook finale worth up to 25,000 bucks.
Just keep adding those Gs, right?
[Guy] Today, we're having a camp cook-off.
Get ready for a lot of grilling and growling.
This definitely feels like camping.
[Guy] Right now, on Triple D Summer Games.
Hunter, what are you doing?
It's a camp episode.
Bear. Ha!
No? Okay.
So, let's meet our chefs that are going camping
right here in these aisles.
First up, we have Chef John Conley,
chef/owner of Salsa Brava and Fat Olives in Flagstaff, Arizona,
who has given away every penny of the $83,000 he's won competing on Triple G.
I've donated every dime I've won to Special Olympics.
It has truly changed the lives of hundreds and hundreds of people.
Summertime's here, and that's all about outdoor barbecues,
grilling, and camping.
We camp more than the average family.
We're outdoor enthusiasts.
My restaurant, Salsa Brava, I've had for 33 years.
It is a Mexican grill.
We've got shrimp and lobster enchiladas,
peach and habanero carnitas.
Everything is dynamite inside.
Dude, you are one of a kind, my brother.
- Thank you. - 83,000.
But he can't win without taking down
the one and only, Chef Domenica Catelli,
executive chef and co-owner of Catelli's in Geyserville, California,
who won $30,000, along with her brother Nick,
in the Triple D Family Tournament.
In Sonoma County, summertime is magical.
Catelli's restaurant cooking style,
I call it California-based Italian food.
Handmade perfection is what this is.
There you go. Nice to have you.
Then there's Chef Michell Sanchez, award-winning chef/owner
of Miami's Latin House, making his fourth appearance on Triple G.
I am from the MIA and there's no better place to be in the summer.
Our restaurant's name is Latin House
and we are a combination of Cuban, Mexican, and Americana.
[Guy] That is a Thanksgiving in a burrito,
just Cuban style with Mexican influence with French fries on top.
- All right. - Go get her, brother.
- Go get her. - All right.
They're in for it.
Chefs, welcome to the Triple D Summer Games.
Tonight, we're turning the market into Camp Flavortown
and bringing the great outdoors indoor with a camping cook-off.
You'll fire up grilled dishes using,
well, using a couple of camping-inspired games.
The judges will score your food on taste, gameplay, and plating.
The chef with the lowest score at the end of round one will be eliminated.
The chef at the end of two rounds with the highest score
will win 10,000 bucks.
Plus, this is the best part, secure a spot in our tournament finale
for a shot at another $25,000.
Your first challenge, I want you to make something
that epitomizes camp cooking.
I want you to turn a can of pork and beans
into a three-course dinner using only a rusty old army knife.
Okay, that's the first thing you're going to work with.
- John, this is right... - What?
John, this is up your alley.
I know you know how to do this.
- Come on. - [laughs]
All right, city slickers, I'm kidding.
Instead of pork and beans, I do want you really, seriously,
to make the judges a fireside pork dinner.
Be sure to give it that rustic, grilled appeal
that you get from great camp cooking.
Okay?
When my family did big camping cookouts,
we'd load up the saddle bags and we'd bring in the packhorse--
Oh.
What's going on, chef?
I know where this is going, I know where this is going.
Can't have you using the carts 'cause there's no way
you're pushing that around a course.
So, I have something for you. Hang on a second.
[chefs laughing]
Backpacks.
- Such a giver, Guy. - [Guy] Huh?
- How fun's this? - [Michell] Okay.
-We can do that. -[Domenica] It's so fun. All right.
[Guy] Well, there you go.
So, you get this backpack. Everything that you would like to use in your dish
has to fit in that backpack.
- [Michell sighs] - [Domenica] Okay.
I know what's coming. There's something. This can't--
- [Michell laughs] - [John] This can't just be it.
So to make sure that you don't get lost in Flavortown,
we have put down a clearly delineated path
that you can follow as you go through the market.
-[Domenica] There it goes, John. -[Michell] There's the trick.
- [Domenica] Yep. - I told you.
We have made you fantastic maps.
Here you go, chef.
We have marked out a trail for you and even made you a trail map.
You must stay on the trail at all times,
which means that, well, you won't be able to reach
some of the aisles in the store.
No produce, no condiments, and there's another great point of information,
the trail is a one-way trail.
So, if you forgot something, you'll have to walk...
All the way around.
...all the way back around, okay?
Now, as you'll notice on here,
beware of falling rocks and wild animals.
Anyhow, that's the reason we're calling this entire game
Take A Hike.
You'll have 30 minutes to hike,
shop, prepare,
and plate your fireside pork dinner.
There's, like, two or three--
There's-- right here.
The one place that you can't--
Excuse me. Excuse me. I didn't say, "Go!"
- [John] Jeez! - [Michell] Wow.
[laughs]
[Domenica] Can I ask one question?
I want produce.
We can't go to to produce.
Produce is out.
He didn't say "go" but he said "Go!"
[John] Oh, jeez!
[roars]
Oh, jeez!
Mother Bear.
- [Guy] Did you get Conley? - [laughs]
Guy gives us a map, says we got to stay on this trail,
which takes out all the condiments.
We can't go to the produce department.
70% of the store,
poof! It's gone.
So, let's get some pork tenderloin,
because I know I can get it done in 20 minutes,
and that's all the time I have.
Okay. So...
Going down the beaten path, I'm on the trail.
Holy cow!
But I have very limited choices.
Oh, my God.
Oh.
I knew that produce was shut down, and it just hit me,
there's frozen vegetables back in the frozen department.
- [Guy] Conley! - [John] What?
[Guy] Come back here. You're going the wrong way.
Start at zero. Go back to zero.
I was following...
Oh!
Back to go, did not collect $200,
start from the beginning into the frozen department.
I want this.
So I grabbed frozen corn on the cob, frozen Brussels sprouts
because I can't get to the fresh ones.
For my fireside pork dinner, I'm going to make
a grilled pork tenderloin with a teriyaki glaze.
Good stuff.
Guy says we have to fit everything in the backpack.
What a pain.
Cotija.
And roasted corn elote and roasted fingerling potatoes.
All right. Going to work.
♪ We're going for some ♪
♪ Little chops ♪
When I think of a fireside pork dinner,
I kind of think about the grilled thin pork chops on the grill at the beach,
the viejos playing dominoes
and all the kids in the water.
It's a whole different world of camping in South Florida.
Red curry, red curry, red curry, red curry.
For my fireside pork dinner, I'm going to make grilled pork chops
with a coconut curry sauce and a side of grilled pineapples.
And a side of grilled pineapples.
Rings.
[Guy screaming]
There we go.
Watch the rocks, watch the rocks.
- [Guy] Watch out! - Rocks.
Coming down. [pants]
Ah! No! No, no, no.
[laughing]
Oh, my gosh.
Tried to take that loin.
As I'm "hiking" this trail, I'm realizing it's going to
Nowheresville as far as ingredients go.
Ah!
Fresh herbs and vegetables being at the top of that list.
So I'm grabbing frozen cilantro and basil and garlic.
[grunting]
I'm thinking I'm going to make this
butterfly double-cut pork chop
that's going to have peppers and herbs.
[indistinct murmuring]
I can't-- Frickin' can't--
Aah!
Rocks. Give me that, give me that rose-rosemary.
Ah! Oh, my gosh! You are not kidding.
We're at falling toilet paper. I'm out of rocks.
[screams, grunting]
[exclaims] I will not forget that!
More maddening than the bears or the rocks falling,
it is shopping with the little backpack of pain.
I can handle. It's okay now.
[Christian] There she is.
Domenica, we have pasta salad, scungilli salad.
We got some pepperoncinis going in.
We got some...
Domenica, do you know how much time you're hurting?
- [Domenica] I know. I-- - [Guy] You have got...
- [Guy] I mean, you have got-- - My God.
- What she doesn't have is time, Hambino. - Okay.
You got this. You got this.
Here you go, there. Rockstar.
[grunting]
[Domenica] Okay.
[Guy] All right, chefs.
You have 23 minutes left, if you forgot anything for your camping trip,
you are allowed to go back,
but you must take your backpack.
For my elote, I really wish I could get some mayonnaise.
I'm going back.
It's too far off the beaten track, and strategy comes into play.
So, I have this idea that I can't quite reach some of the stuff
when I see the noodles on the ground, little arm extender.
No. No.
You said stay in the line.
Hey, he's staying in line. That's fair, baby.
I say yes. I say yes.
Hey, hey. Your feet are over the line.
This is taking way too long.
I got to get back and get the tenderloins on the grill.
I got to get back to work.
Silly rabbit.
[Guy] Our chefs' dishes may get a rocky reception
if they don't meet the high standards of tonight's
incredible judging panel.
Emmy Award-winning chef whose Blue Ginger restaurant
was inducted into the Culinary Hall of Fame,
this is an OG on so many levels,
the one and only Chef Ming Tsai.
An acclaimed executive chef and Food Network star,
the one and only Great Hambino, Chef Christian Petroni.
Hello, everybody. Hello. Hello.
James Beard Award winner and legendary restaurateur,
continues her reputation for elevated cooking to an art form,
the one, the only, the OG of OGs, Chef Nancy Silverton.
So I can explain these shenanigans,
so you don't think that I've completely lost my mind,
some of these chefs have been here so many times
that they start to get a little bit too comfortable inside of the store.
So, I throw a little bit of shenanigans into it,
and it's also to fulfill my personal needs of terrorizing friends.
Twenty minutes left.
Why I pronounced it twenty I don't know.
How was that, chef? Feelin' good?
I feel good.
I'm going to do a grilled tenderloin, bacon, Brussels sprouts,
and then I'm going to do an elote.
I'm a little nervous with Nancy Silverton watching me.
This is a grilling tournament.
I'm going to grill as much as I can.
You know, I've got to get a really good char
on the outside of the tenderloin.
So that's the first thing I got to get going.
Next, I get the bacon going. My kids like Brussels sprouts.
I love bacon and Brussels sprouts.
So I'm all in on the bacon and Brussels sprouts.
That looks good. That looks good. That looks good.
What's on the menu?
Do you know what you're making?
Yeah, I'm going to do, like, a pork chop
with a little bit of bacon, coconut, and curry.
[Guy] Bacon and coconut and curry. Great.
And you're going to grill the pork chop?
[Michell] Yes, I'm going to flatten it out
- and I'm going to throw it on the grill. - Okay.
[Michell] First thing I'm going to do is get started on the pork chop,
season it with some chili powder,
so you get that nice bam of the spice right as soon as you bite it.
All right, getting ready for the grill.
I added a little bit of olive oil, so I'm ready to roll.
All right, ladies.
Competition looks pretty good today.
I'm going to go up against Domenica.
You know that she's going to bring it.
John has been here nine times.
He can do this with his eyes closed,
one arm behind his back, and he'd still take it to us.
I got to come strong.
Got pork on pork on pork.
So, I'm going to butterfly these because I want the bone in.
The first thing I start on is my pork.
I know it's too thick to be able to be cooked
to the right temperature in time,
so I butterfly it open.
All righty.
So, some cumin going on these.
We're going to make this work.
The perfect pork chop is brined overnight
and then done on a wood grill.
But I'm going to make it close to that version
here in Flavortown, with our terrible hiking ingredients.
Did you camp as a kid?
I didn't.
I like to camp in four-star hotels.
Okay, that's, that's that's a very fine way to do that.
When I was a kid, I grew up in Northern California
and we had horses, and so we'd hack into the mountains
for a week to two weeks at a time.
- What? - What?
So, with everything you need, okay, and my dad would make
biscuits from scratch and so forth.
I love it.
To me, it gives me so much inspiration.
[Guy] Fifteen minutes. Fifteen to go.
For my pork tenderloin, I'm gonna do a teriyaki glaze.
He got, like, a barbecue sauce or a teriyaki sauce or something.
I'm not happy to go with a bottle of teriyaki.
This is not my favorite thing, especially in your presence.
Nancy Silverton, my hero,
she's one of the greatest chefs in the world,
cutting-edge, and cooking right next to her,
that's making me a little nervous.
For my elote, I take it off the cob,
'cause it's just easier to eat.
You know, we--
My kid's got braces, we just went camping.
He can't eat it with his braces.
So we cut it off and I made a elote with cotija cheese,
big chips, paprika.
Wow.
It's all about my kids.
And, you know, John, he's won over $80,000.
He gives it all back to charity.
He's a, he's a big inspiration.
[Ming] Yeah.
And he also is getting a lot of good color on that pork.
[indistinct chatter]
[Ming] It looks good, though.
[Guy] Nine minutes. Nine minutes to be plated.
[Michell] We're grilling for the fences.
So, next, I need to work on the red curry sauce.
I'm using a nice, rich 40% coconut milk
and some nice, spicy red curry paste.
So it looks like Michell's doing a curry pork chop,
which sounds delicious.
[Nancy] I don't know if I would think about
curry in camping.
[Ming] But in the hills of India,
they probably do eat curry when they camp.
[Michell] Inside of the curry sauce,
we add a little bit of that nice crisp pancetta
with all the oils that it has in.
Kind of makes you want to cut another piece
and just lick the plate with it.
Nice. Little spicy.
But I like it.
In my mind, I saw the pork and I knew I wanted pineapple.
My store, Mexican, they go together.
Couldn't just take it out of the can and put it on a plate,
they had to hit the grill.
I needed that smoke, I needed that heat,
and I needed that stopping of the clapping,
and I needed that caramelization of the sugars
to make that perfect pineapple crisp.
Yeah, we actually don't have any access to all the fresh yumminess.
- What's up with that? - Isn't that ridiculous?
Yeah. I got you.
I got you. I got you.
You got de-trailed.
[Guy] Looking beautiful over there.
- Thank you. - Look at that.
[Domenica] Oh, it's perfect.
[Guy] Domenica, what's on the menu?
Grilled double-cut pork chops that we've got butterflied
and then I'm going to do a pepper potato and bacon, little hash.
Got it.
[Domenica] We weren't able to use the produce aisle.
However, I have these frozen potatoes and it is going to be so delicious.
And then I start to add the frozen herbs in there,
the cilantro and the basil.
These are smashed bacon potatoes.
I am ready to completely knock this dish into the other atmosphere.
Stratosphere?
Galaxy?
Chefs, we have got five minutes,
five minutes left in the competition.
Cinco minutos.
[Michell] First, I want to put the canned pineapple rings,
charred side up.
Then we're going to spoon in some sauce, add the beautiful pork chop,
add some more sauce.
Fireside, baby.
Two minutes, chefs. Two minutes to go.
[Domenica] The first thing I do is put my spice butter
in the little skillet onto the plate.
Domenica, what's with the little side cast-iron here
with the butter and the bay leaf?
[Domenica] That's where the corn is going to go.
Got it.
[Domenica] I'm hoping that the heat of the corn
is going to melt that butter.
Next, I get my smashed bacon pepper potatoes
and put those on the plate,
and then I add my double-cut pork chop over the potatoes.
Perfection.
One minute. One to go, chefs.
[John] So, it's time to plate.
I take my elote, put it into the smaller cast iron skillets
within the larger cast iron skillets.
Next is the Brussels sprouts and bacon.
Finish the top of the elote with the cotija cheese.
I slice my pork tenderloin quickly.
Fifteen seconds.
[Nancy] Wow. Look at them.
Down to the wire.
No time left.
So, I literally just throw the pork tenderloin
and fingerling potatoes into the skillet.
[Guy] Five, four...
This is, like, real to the wire.
- [Guy] ...three... - Oh, yeah.
Come on, John. [Guy] ...two, one.
That's it, chefs. Stop working.
[all applauding]
- Wow! - They did it.
Wow, guys.
God!
Well, chefs, that shopping may have been a bear,
but your dishes look smokin'.
Let's take it to the judges. Right this way.
All right, judges, this is round one of our Triple D Summer Games,
and it was the old Camp Cook-off.
Our chefs had to create a fireside pork dinner.
Chef Michell, you are up first.
Tell us what you made.
I made pork chops with some red coconut curry
and some grilled pineapple.
No need for starches when you're on that camping trail,
just trying to keep it light and fresh.
This is absolutely delicious.
It tastes like it was cooked over a campfire.
You got char on the pineapple.
You got the char on the pork chop.
Right.
Who needs a four-star hotel?
- Exactly. - [Nancy] Right?
Pork cooked well, nice char, spicy sauce.
You had time to chop down a tree.
- It's delicious. - Thank you.
Now, I would love to see some starch.
You need something to help sop up all that sauce.
Thank you, chef.
Up next, Chef Domenica.
Well, it's Tuesday night on the campfire.
I did a double-cut pork chop on a smashed black pig bacon
and pepper potato with some grilled corn
and a little bit of spiced butter.
Domenica, very smart to use a double-chop.
It's nice, it's juicy, it's super well-seasoned.
Potatoes, incredibly luscious.
Nice, nice grill marks.
Love to go camping with you.
You bring the food, I'll bring the wine.
I'm there.
The corn seems like a bit of an afterthought.
It might have been cold because it didn't melt the butter,
so I would have loved to have seen the corn shaved off
and possibly crossed into that potato mash.
You're tough.
Trying to look cool in front of you, chef.
[all laughing]
All right. Thank you very much.
And the one and only Chef John Conley.
What do you got for us, bud?
We kept it really simple.
We did teriyaki pork tenderloin.
We did the roasted corn, roasted Brussels sprouts,
and how often do you just grab your pot and eat right out of it?
You're camping.
Gameplay, bro.
This came to me and it looked like you were at a campfire,
putting potatoes into coals and throwing that pork loin
right on the fire.
I loved the corn, but I think what I really do love
about this dish is I thought it was ambitious.
Thank you, chef.
The pork, 50% are perfectly cooked
and then you have some slices here
that I just wouldn't have put on the plate.
Charred and a little bit dry.
Okay.
Well, thank you, chefs.
Tough decision.
I'm going to leave it to the judges
now to deliberate and score.
We will send you back to your kitchens
and we'll call you when we have a decision.
So, judges, whose fireside pork dinner piqued your interest
and whose went downhill?
Well, remember, we've got taste for 20 points,
gameplay for 20 points, plating for 10 points.
Let's tally up scores and see who stays and who's going.
Well, we sent you on an adventure.
We asked for a fireside pork dinner.
Let's check out the results.
Start off with Chef Michell first.
17 in taste, 17 in gameplay,
eight in plating, for a total of 42.
Chef Domenica.
Sixteen in taste, 18 in gameplay, that ties the two up.
A seven in plating for 41.
So, that leaves us Chef John. John, anything better than a 41
or a tie to 41 will keep you in the play.
Taste, 14, gameplay, 18...
Better pull at plating. An eight for a total of 40.
One of the things I do want to mention to everybody,
John's son Adam is special needs.
He has donated every single dollar
he's ever won in competition to the Special Olympics.
So I'm going to give you a 1,000 bucks.
Wow!
- I'm just going to give you a 1,000 bucks. - I love it.
Sorry to see you go. Ladies and gentlemen, Chef John Conley.
[all clapping]
- See you, brother. Love you. - [John] Thanks, man.
I'm happy to say that Guy is going to send me home
with a 1,000 bucks.
- Mucho respect. - Thanks, brother.
The Triple D effect is real.
It's the gift that keeps giving.
[Guy] Well, here we are, ladies and gentlemen,
we have the Golden State versus the Sunshine State.
Now, this is it, chefs.
The Triple D camper with the highest combined score
after the two rounds wins an automatic 10,000 bucks.
Booyah!
And you'll also get the coveted last spot
in the Triple D Summer Games finale
and a chance to win up to $25,000.
So, by the end of this whole thing,
you can be $35,000 richer.
I like it.
Now, when I think of camping, I think of fishing,
I think of archery, I think of cooking.
I think of all that fun stuff.
I want you to make the judges a grilled fish feast.
The kind of meal that you'd serve at camp
after a great day of fishing on the lake.
- You know what I'm talking about? - Hell yeah.
Okay. Before we do that, we are going to play a little game.
Hunter, bring out the game. Hunter's great with his games.
He is, like, the game player.
I like games, Dad.
[Hunter] Games are fun.
- Games are fun. - Yes.
All right.
You got canned items because they epitomize camp cooking.
Let's see what we've got.
We've got boiled peanuts, hollandaise sauce, baby corn.
What do you got there, Hunter?
Gooseberries, bamboo shoots.
Sweetened condensed milk, cheddar cheese sauce,
sugar cane and syrup sponge.
That sounds fun.
I don't know what you do with that.
Is this-- the game is blindfold,
they come and they pick this stuff up?
I thought they were supposed to, like, knock it down.
What do they knock it down with?
[Hunter] Dude, here's what we're going to do.
Limes, slingshots.
[Guy] Limes and slingshots!
The old limes and slingshots game.
Here's what's going to happen, chefs.
I'm gonna go ahead and give the slingshots to them.
- Thank you so much. - [Hunter] There you go.
- Appreciate it, Hunter. - [Guy] And you get to grab
a couple of limes.
So, what you will do is stand right there on the letter G.
I'm going to give you one shot each.
Whatever cans you knock off are whammy ingredients
you do not have to use.
[Hunter] So, if they knock them all off...
They don't have to use any whammies.
How many shots?
Uno.
One shot, knock them all down--
Whatever you knock down.
You get a shot and sharpshooter Domenica
over there gets a shot.
Oh. Domenica...
When do you, when do you let go?
Oh!
- Yeah! - [cheers]
- Ah! - Nice! Nice.
- There you go. - Great job.
So, you have baby corn, bamboo shoots, sugar cane,
syrup sponge, cheddar cheese sauce,
boiled peanuts to use in this great fish dish.
Wow.
Michell, you think you could step up, step in
and come in and win?
Okay.
Ugh.
[laughs]
Yeah, you're going to clean it up.
- Come on. Come on. Come on. - Yep, yep.
Please.
[cans clattering]
[all] Oh!
He just saved both of you guys.
I can't say anything for the rest of the day.
So, therefore, you are left with boiled peanuts...
[Michell] We are not worthy.
[Guy] ...cheddar cheese sauce, and baby corn.
- Not bad. Not bad. - One of my favorite things.
- [Guy] I cleaned that up for them. - Mad props.
You can shop for anything else,
but you must employ those three ingredients
in your grilled fish feast.
Okay.
- Done. - Those three things.
- Got it? - Everything else is fair game.
- No yellow lines? - No yellow line.
You two have got to use it.
You miss one of those items and you will "Go" home.
Of those three.
And they're going to be already on our table?
- Correct. - Yes.
All right.
Go!
Dude...
Good job. Clean this up.
That's not my job, actually.
[Guy chuckles]
[Domenica] I have to make a grilled...
Fish, fish, fish, fish
feast using that canned baby corn. That's okay.
Boiled peanuts?
What are they?
And cheese sauce, which I've never cooked with.
We're in Flavortown.
I'm going with this local wild king salmon because it's beautiful
and this is what I would make if I was camping.
I'm thinking I'm going to make this canned cheddar cheese,
mixed vegetable rice with grilled salmon
and a great herbed gremolata
that will be where I bring in those dreaded peanuts.
Oh, my gosh. She just grabbed, like, seven of those.
I know. She's an over shopper.
- [Nancy] That's clear. - I'm an over shopper.
You're right. I'm a compulsive shopper.
Oh, there's my favorite ingredient.
[Michell] So I'm going to make sure that in round two
I come with it and bring out all the guns.
Oh, snapper.
I'm going to make a feast with an entire snapper.
Snapper is this beautiful fish that comes out of the Caribbean.
You catch it in the summer and it's going to be good.
Excuse me. Sorry.
I also want to do something really rich, really indulgent.
I'm thinking lobster poached in a cream butter
and orange liqueur sauce.
I just need some Grand Marnier.
My perfect feast.
Okay, here we go.
I actually want to play this.
So, I can't pass this up.
Grilled?
When I think of grilled and I think of seafood
and I think of feast, there's one thing
that comes to mind right off the bat.
And what is that, you're asking yourself.
What would Guy make?
You got to make a cioppino-inspired dish.
You got to have the seafood.
I can come back.
I just have to grab this for now.
Having a cart would have been a much wiser idea.
Twenty-one minutes, guys! 21!
Heard. 21 minutes heard.
[Christian] Guys, this is the last round
and they want to be in that finale so bad.
They're competing for 25 Gs.
Whoever wins right now is going to get 10 Gs.
I love those Gs. Just keep adding those Gs.
[judges laughing]
[Ming] Hey, we're at GGG, baby.
Hello, father.
- Hello, son. - How are you doing?
[Hunter] What are you making?
Uh, I'm trying to make cioppino right now.
Just so you know, your contestants are not stoked about
having cheese and fish and corn and nuts.
- Yeah, I'm with them. - [Hunter] Yeah.
[Guy] I did it to myself on this one, for sure.
- I like your enthusiasm. - Okay.
Do me a favor, bud, I got to cook this dish up real quick.
Check in with the chefs and see what they're making.
Let me know when it's time to snack, I'll come over and try it.
-[Hunter] Hi, Michell. What do you got? -[Michell] Hello, hello, sir.
What do you got?
- I got a whole snapper. - I love it.
- [Michell] Some lobster. - [Hunter] That's awesome.
What's your plan with the canned ingredients?
Because I know this is going to be fun.
You got cheese and you've got corn and you got the peanuts.
[Michell] The cheese, I'm going to add into my cream sauce.
The corn, I'm going to throw them on the grill.
The boiled peanuts, I'm going to blend them up
along with my little avocado and cilantro, see what happens there.
[Hunter] I love it.
[Michell] First, I need to work on my snapper.
It's huge.
Oh, wow.
I season it with a lot of lime juice,
lemon juice and a lot of salt.
He's got to get that fish cooking.
I mean, sashimi cooks in seven seconds.
A whole snapper, that takes 30 minutes.
Then I have to incorporate all this stuff.
Oh, it's going to be crazy.
Little scallop, little halibut cheek,
to help with some of the color on this.
Oh, we got-- Guy's cooking something, too.
- What's he making? - [Ming] Oh, good.
It's on its way.
So Guy, if he likes you, he will feed you,
and he's definitely going to feed you because you're the OG of OGs, Nancy.
[Christian] He'll start the game sometimes 10 minutes
after the contestants, chop the ingredients
and put up the food before everybody.
I don't think I've had, ever had, boiled peanuts.
Ooh! Those are salty!
[Hunter] All right, Domenica. Talk to me.
Okay.
So, I've got this beautiful salmon,
I'm going to get some eggplant on the grill
and some other veg that I've got going.
I want to put all those into the rice.
This is going to be a cheesy rice.
- You can help me. - [Hunter] What's that?
[Domenica] You can help me by changing the ingredient.
I would help you if I could, but my dad would not like that.
It'd be cheating.
[Domenica] I'd like a recall on the peanuts.
What do you want to do with this?
- Nothing. I want to throw them at your dad. - [chuckles]
Of course.
The first thing I do for the salmon
is coat it in sea salt and drizzle on olive oil
because I need that fat to, hopefully, help it
not stick on the grill.
Domenica just threw the whole side of salmon meat side down first,
not the skin side,
which I would do the other way.
I would want to get a char on the skin
and let the fish cook from below.
But if she touches it right now, she'll rip the meat.
So she's just got to let it cook and unstick itself.
[Domenica] Ooh, yeah.
Ming called that.
Sure enough, it's sticking, but I get it up
and then I'm going to finish it in the oven.
And I'm hoping that if it is kind of a little bit funky looking,
it's going to be covered up by my sauce.
Ten minutes.
Ten minutes heard.
So, I'd give that about a quarter cup of boiled nuts,
garlic, the onion, some fennel.
Okay, so that's going to make a nice base
for the bottom of my cioppino.
Thyme seasoning,
little red wine,
baby corn into that cioppino.
And, last but not least, cheddar cheese sauce.
Awesome.
Ooh. Ooh.
Syrupy the better.
So, I toasted the bread a little bit.
Delicious.
Everybody loves cioppino
with a little bit of garlic bread on it.
I should poach them for a sec.
I have the water.
Poaching.
For my lobster sauce, I wanted something really rich.
Of course, you want to start off with a bunch of butter,
then you want to add orange liqueur.
It's going to flame.
Add a nice, rich 40% heavy cream,
and it creates a perfect lazy,
rich, stick-to-your-ribs sauce.
Ah!
Nice.
Just a little bit.
This cheese sauce whammy, I added a little bit
into my lobster sauce.
Oh, that's gross.
Don't cut yourself, don't cut yourself, don't cut yourself.
I have my avocado boiled peanut sauce.
I threw in some avocado, some olive oil, some cilantro
and some boiled peanuts.
It doesn't say how many to use, it just says to use them.
Boiled peanuts taste like dirt.
Like, if you've ever had dirt, and then you open it
and it's more dirt and you put that in your mouth
and then you're. like, "Hmm, dirt."
That's exactly what boiled peanuts taste like.
I want to keep it simple with this baby corn,
so I'm just going to throw it on the grill.
It's been such a rough year.
A lot of restaurants have gone under,
a lot of great charities right now that are helping out restaurants,
Guy having one himself, South Beach Food & Wine having the other.
So, if I win, I would like to split my winnings
between both of them.
Yeah, the sauce is coming out beautiful.
This is coming out gorgeous.
It's a little raw, still, in the middle.
[Hunter] Six and a half minutes, chefs.
Okay, I'm going to make a boiled peanut
and herb, like, kind of, gremolata thing.
Lots of herbs, onion,
olive oil and, secret ingredient,
I'm going to use the peanuts.
Making my sauce.
It's just basically done.
I just need to get the veg and the rice in.
The last thing I have to do is work on my rice.
This rice and grain dish is what's going to give it more of a feast feel.
Add this baby corn into the veggie rice.
If I win this part of the tournament today,
I'm going to win $10,000.
Last year was a really big birthday for myself.
Didn't get to celebrate and I want to go rent a house
somewhere special where everybody can gather together
and make an incredible memory.
Cheese sauce is going to go into the rice.
I don't think I've ever had canned cheese sauce before.
You know, Nance, that's not a shocker.
You and me both, Chef Nancy.
And, guess what,
you're going to get some today.
Oh, yeah.
Halibut scallop, toast on the side of this.
Oh, wow.
Look at that. The meal.
Hello.
I took the cheddar cheese sauce,
added Parmesan cheese to it.
- [Nancy] Yeah. - [Christian] Yeah.
The depth of the cioppino-esque sauce
is from the roasted peanuts.
-[Ming] The cheese toast is genius. -[Nancy] Yeah.
- [Christian] Right? - That's just genius.
And blowing no smoke, freakin' perfectly cooked fish.
Thank you, judges. Glad you enjoyed.
- [Ming] That's my score. - [Nancy] Yeah.
Five-zero.
[Guy] One minute, chefs. One to go.
All right.
Oh, perfect. Yes.
I grab my snapper, it comes off perfectly off the grill.
I lay it down on the cutting board
and I start slicing into it, and that's when it happens.
It's a little bit undercooked on the inside.
That fish is not cooked, guys.
No.
Just not getting enough fish off of it.
I have to go to plan B,
and look for as much of the cooked flesh as possible.
I got the baby corn that I grilled
and I put it right on the side.
I take the lobster, put it on top of the fish
as I'm pouring the sauce over both.
And, finally, I add the avocado and boiled peanut sauce.
[Guy] Thirty seconds to plate.
[Domenica] My salmon needs to be rustic, summery
and have great grill marks.
- [exclaims] - The first thing I get on my plate
is my canned cheddar cheese, mixed vegetable rice.
Next, I add my grilled salmon.
I finish it with a boiled peanut gremolata.
I would make this dish on my camping trip.
[Guy] Five, four, three, two, one.
That's it! Stop working!
- [Nancy] Wow. - [all cheering]
Wow.
All right, chefs, it's time to find out
whose fresh fish is the catch of the day.
Let's take it to the judges, right this way.
All right, judges, this is it.
The deciding round of our Triple D Summer Games,
it was the camp cook-off.
Chefs had to make a grilled fish feast,
including canned items they didn't knock down with their slingshots.
Baby corn, boiled peanuts
and one number ten can of some cheddar cheese sauce.
First up, Chef Michell, what did you make for us?
All right, judges, I did a whole grilled snapper,
the lobster was poached in a Grand Marnier crema,
and heavy cream and butter.
Inside of that heavy cream was the nacho cheese.
The peanuts are in the avocado sauce
and the little bits of baby corn
that were roasted, next to the fish.
Enjoy.
This was tough.
Fish and cheese alone, that's just hard to pull off.
Not real cheese, it's even harder.
And you built the sauce out of it
and it's got acidity, it's got brightness, somehow.
- [Christian] Good gameplay. - Thank you.
I'll tell you, I think you did what professionals need to do
is you made a dish out of what seemingly was a mistake.
The mistake being that your fish was not cooked,
but you made a dish and you finished.
And I think that's what's really important.
Super hard challenge.
That sauce, it radiates the avocado that has the peanuts--
Peanut sauce in it.
You don't taste the peanuts.
Thank you, chef.
Up next, Chef Domenica from Catelli's.
What do you have for us?
I have salmon and rice feast.
Wild local salmon
and we had to use that phenomenal cheese sauce.
We're known for our cheese sauce here at Flavortown Market.
I never knew that cheese sauce didn't have cheese.
I think that has more polyester than it does cheese.
[laughs]
[Domenica] So, that needed to get in there.
It's, like, okay, let's make this heartier
with the cheese in the rice.
Normally, I would put summer corn in there,
but we had that baby corn to work with.
The peanuts I used as a riff on the gremolata with mixed herbs.
Your herb pesto, genius.
You used the peanuts instead of pine nuts,
really great acid to it as well.
So, what you did with your rice, hiding the cheese in there,
putting the corn in there.
My issue is the non-crispy skin on the salmon.
All right. Judges, thank you again.
What a tournament it's been.
It's a one-point lead right now,
Chef Michell over Domenica by one point.
We're going to send the chefs back to the kitchen.
The chef that has the highest combined score
between the two rounds will win 10,000 bucks
and that spot in the finale.
So, chefs, thank you very much.
Call you in a bit.
Judges, which chef scored a bullseye
and who missed the mark?
I really love Domenica's dish. It was bright, fresh.
Unfortunately, non-crispy skin was a total mess.
[Nancy] Yeah.
When we cook fish, we usually do skin side down.
[Ming] I think Domenica's dish definitely had more fish
to feast on than Michell's dish.
He did a really good job but he just didn't have enough fish for me.
[Nancy] Yeah.
All righty.
It's a pleasure to have both you come and compete.
You are OGs of Triple D and Triple G,
and it's difficult to see either one of you go.
But I want to remind you that
the winner of this Triple D Summer Games Camp Cook-off
is getting $10,000 and the spot in the finale.
So, Chef Michell, you are in first place.
Let's take a look at your score, 14 in taste,
15 in gameplay, seven in plating for a total of 36.
Which brings you to a 78.
Domenica, a 41,
a 16, a 16, two points ahead.
Let's see what happens. And an eight.
40 points. Domenica Catelli with an 81
and you are our winner.
[clapping]
- Congratulations! - Thank you.
You get 10,000 bucks and a spot in the finale.
Chef Michell, sorry this didn't go any farther,
but it was great having you.
- Thank you, guys. - Thank you, buddy.
Thank you, chefs.
I know that I represented my restaurant and my family.
It was a pleasure and honor cooking for you guys.
- See you in Miami. - Thank you so much.
I made them proud, and that's what matters.
Ladies and gentlemen, meet the winner
of our Triple D Summer Games Camp Cook-off.
She's the champ, 10,000 bucks, and she will be in the finale.
We will see you guys next week.
You don't want to miss this.
Three Triple D chefs taking on the hot summer games
of Flavortown Market.
Who's going to be the champ and take the 25K?
Find out next week.
Adios.
[Maneet] This is so exciting.
This is the finale of the Triple D Summer Games.
This is the best of the best.
For the finale, ladies and gentlemen,
we are going to recreate
one of the most iconic summer experiences of them all.
And what is that?
Oh!