[Guy] Tonight, it's the high-stakes finale
of our Triple D Summer Games.
This is the Triple D Summer Games Finale
for $25,000.
[Guy] Our three Triple D winners
take summer cooking to a whole new level.
- This is the best of the best. - [Guy] They'll show
their killer grilling skill by playing twisted versions
of our favorite summer activity.
[Beau] Ah! go, baby.
[Guy] It's the high-stakes finale
right now on Guy's Grocery Games.
Hunter, what are you doing here?
You're off today.
I'm making a little snack for the finale. I'm excited.
[theme music playing]
Let's meet the final three winners
of our Triple D Summer Game.
First up, we have Chef Richard Hales,
the Florida restaurateur
who won the Backyard Burger Bash
with a grilled chicken dish that screams summer.
- Chef Nancy? - Nailed it.
Good night.
[Richard] I'm Richard Hales
I'm no stranger to Flavortown.
I'm the perfect chef to take everyone down on the finale,
because I love the summer, I was even born in the summer.
So, of course, when he had a Triple D Summer Tournament,
he had to bring in his Florida chef.
There he is. Looking good, feeling good,
grateful hospitality. Go get him.
Next, Trina Gregory-Propst,
a southern gal who won our Tailgating episode
with her show stopping Bloody Mary grilled cheese sandwich.
Drop the mic, baby. I got no negatives for you.
[Trina] I am so excited to be here in the finale.
I know summer grilling like nobody else.
It's on. I've had the taste of victory
and they better watch out because I'm coming for them.
- Go get them, Snapper. - Oh, yeah.
And finally, Domenica Catelli,
the North Cal chef who won our Camp Off episode
by turning your undesirable whammies
into a delicious dish feast.
Genius. Fantastic
[Domenica] Summer is probably my favorite season.
I love the heat and I love the bounty of produce
in Sonoma County, because I am a Triple G Champ
seven times. I cannot wait
to take home the Triple D crown.
Welcome back, Chef.
[suspenseful music playing]
[Guy] All right, chefs. The three of you beat out
six other awesome Triple D chefs
to make it to this finale.
It makes you Triple "D" Triple Threats.
This makes me feel like
you're truly members of the Triple D
and Triple G family.
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?
- Road trip... - Road trip! There you go,
a family road trip, chef, very nice.
A family road trip. And as you can see,
we have already dialed out your carts.
Look at that, huh? Dialed them out,
so that you can shop and prepare two dishes
worthy of a finale
while playing road trip inspired games.
The judges are gonna score you
base on your taste, your gameplay,
and your plating.
The chef with the lowest score at the end of round one
will be hitting the road.
But the chef with the highest combined score
after two rounds, will not only be declared
the Triple D Summer Games champ,
but will also have a chance
of winning up to 25,000 bucks.
When I think of road trip,
I think of visiting my favorite diners,
drive-ins, and dine.
For this first challenge,
I want you to make the judges...
[suspenseful music playing]
[Trina] Oh, you're gonna make me throw up.
I want you to make an Updated Diner Classic.
Huh? That's pretty easy, right?
Give us your fresh summer spin
on a diner staple.
I love to travel the country.
When I was a kid, my parents used to drive us
in the Ford pickup truck with the camp over camper.
It was awesome. One thing we did do
when I was a kid is stop to those roadside attractions.
So, tonight, we're gonna play a little roadside stand.
I've set up tables representing roadside stands
around Flavortown market
represents four different states.
Each stand contains a couple items
that would be a representation of that state.
You must choose one item
from at least three stands
and feature those in your Updated Diner Classic.
Shop for anything else you want,
but those three items, you must use
in your Updated Diner Classic.
Um, nope, getting the call in right now.
Ladies and gentlemen, its Beau Mac.
We're right in the middle of the Triple D,
Triple G Finale.
[Beau] I was just calling in to let them know
that I'm so happy they're there and I'm not.
Beau, if we did the three, two, one.
- How would you do it, Beau? - [Beau] Usually,
you gotta give a guy like me like three chances,
not necessarily two chance,
but I think I can do it in one chance.
[Guy] Hang on. No, no, no. But Beau, you forgot...
You've... Okay. You did good,
but you have to say go when you do that.
[Beau] Ah! go, baby.
Ladies and gentlemen, the one and only, Beau Mac.
[Domenica] So excited to be here in the finale.
This is a Triple D, Triple G Family Road Trip.
I'm gonna go by California because this is my state
and there's sourdough there
and that is one of my favorite breads.
The next roadside stand I see is Wisconsin.
Mother-in-law Margaret is from Wisconsin
and she would bring cheese curds.
When I see the Brats, I think I can do a play
on a meatloaf or a Sloppy Joe.
I call it Sloppy Joe-Seppi.
So, that's my dad's middle name.
He would have loved this. Where is this from?
The next roadside stand I see is Maryland.
I'm grabbing the seafood seasoning
that I think is gonna add
a really interesting element to my dish.
And then, George Washington State,
coffee and apples.
I don't see Domenica grabbing either.
[Domenica] No, I got all the other three states.
All three other states. Got you.
All right. Where are these stations?
This finale is gonna be crazy.
All right. Ooh, okay.
First table that I went to was California.
California, we gave you sourdough bread and avocado.
I will take them both because you never know.
Now, we're at Wisconsin. Cheese curds, yes.
Cheese curds and brats, I grabbed both,
so I can make sausage gravy.
Pork sausage.
Gameplay, baby.
All right.
Next up, Maryland, I grabbed the seasoning.
Oh, I don't have to take that one.
Lastly, I roll up to Washington,
Granny Smith apples and coffee.
I'm gonna try it. I'm gonna make a classic
modern twist on a slaw.
I decided the hot brown fried chicken
with gravy extravaganza.
Chicken, Chicken breast,
chicken breast, chicken breast.
I'm taking the chicken from chicken and waffles.
I'm taking the sourdough toast
like in a hot brown.
I'm making sausage gravy from biscuits and gravy.
All the good diner food combined into one.
Three, four, I did them all, yes.
Okay.
My favorite diners to go to are Greek Diners.
Rack of lamb.
For my Updated Diner Classic, I'm thinking a Gyro.
That's a go-to for sure.
This California sourdough bread
is gonna act like the pita for my Gyro.
From the Maryland table,
I grabbed the seafood seasoning
and I'm gonna use that to marinate my lamb.
Sausage. From the Wisconsin table,
I grabbed the cheese curds
and I'm gonna use that in my Greek salad.
And I'm adding that to the feta,
just so I can, sort of, hide it within the pita.
But when you're driving state to state,
you definitely wanna celebrate the produce
and the things that are on the side of the road
from that state, you know.
That's the great part about a road trip.
[Hunter] Hey, we love to have you in the salad bar.
- You want anything? - Yeah, can I have some olives?
- Yeah. - That's good.
- You want a lid? - Yes, sir.
- Just in case. - Thank you. All right.
Here to pick tonight's summer champ
is a winning panel of judges.
Tournament of Champions winner
and the force behind an impressive culinary empire.
I think she probably owns Nashville,
the one and only, Chef Maneet Chauhan.
- Ta-dah. - Triple G's winningest chef
and they call him the $100,000 man.
Yes, the one and only, Mayhem, Chef Aaron May.
Yeah.
And world traveler, renowned chef,
and James Beard award winning restaurateur.
He is the definition of the OG, OG.
Give it up for Chef Ming Tsai.
- [Maneet] Woo-hoo. - [Guy] Nice to have you all.
Diner classic, what is a diner classic you would,
- uh, up the game on? - [Ming] I love steak and eggs.
- Meatloaf. - Meatloaf.
- I love a good meatloaf. - There you go,
right from the mouth of the champ.
I... I'm probably gonna go patty melt.
Oh, I think patty melt would be a great way.
I'd like to see a patty melt out of maybe fillet.
This is the first thing we got to do.
Lot on the line here.
Let's see what she's gonna make.
Uh, fried chicken?
- Oh, yes, of course. - I didn't see that coming.
- I mean, didn't you? - All right.
I'm making the hot brown fried chicken
with gravy extravaganza.
I've got my flour. I got my dredge ready here.
So, I'm getting my dredge ready.
We're gonna do a little bit of this.
I put in that crab seasoning and coffee.
It's just gonna push the flavor.
Two required ingredients in one, yes.
I mean, this is the finale, so go big or go home.
That's what you wanna do,
is flavor your chicken before it goes in the fryer.
All right. Gotta get those sausage out of the casing.
The next thing I need to do is work on my Wisconsin
bratwursts sausage gravy.
Everything is better with a little bit of butter.
This is gravy people.
The whole milk is going in.
[suspenseful music playing]
[Guy] A little sausage gravy there, sister?
Is it gonna be something from a diner
if it doesn't have sausage gravy dumping all over it?
[Guy] Oh, no. It does need to have sausage gravy.
I feel like Trina has been to a diner with me
before the way she's cooking.
[indistinct] a lumberjack lunch,
like this is really, really interesting.
What's it gonna be, Chef Hales?
I'm gonna do a updated Greek Gyro.
- Gyro, really? - Yeah.
How are you going to do this? I see rack of lamb.
I'm gonna marinate it real quickly
and I have a lot of spices to amp up the flavor.
And make a little tzatziki I see here.
Okay. Good talk.
My plan for the rack of lamb is to debone it
and take off the loin.
Lamb marinate is the base of soy sauce, cumin spice,
paprika, white pepper.
Soy sauce brings a lot of flavor
in a very short amount of time.
From the Maryland table I get the seafood seasoning,
and that will just enhance my lamb of rack.
This is my fifth time in Flavortown.
I know all the tricks, I know all the shortcuts,
and I do know summer.
I'm getting that money.
I'm winning this finale.
[suspenseful music playing]
[Guy] What's on the menu, chef?
[Domenica] I'm doing a updated Sloppy Joe.
It's called the Sloppy Joe-Seppi.
Right. Okay. Good talk. Good talk.
You have 20 minutes left
and you're playing housekeeping right now.
[Domenica] My ADHD is in full swing.
Swing. Need to bring all these meats over.
Twenty minutes left. Uh-oh.
I'm trying to get all my food in one place.
Somebody's in for it.
[suspenseful music playing]
[Maneet] This is so exciting.
This is the finale of the Triple D Summer Games.
This is the best of the best, right? They started nine people
and now they're down to the top three.
So it's just like the Olympics.
And the stakes are so high.
It's not just Triple D, it's 25 G.
- Twenty-five. - This is obviously a big opportunity here...
- [Maneet] Yeah. - ...for the winner.
[Guy] Seventeen minutes! Seventeen!
[Domenica] This is my take on a Sloppy Joe
and it's called a Sloppy Joe-Seppi after my dad.
I've got fresh pork sausage from Wisconsin.
I've got the bratwursts.
I have about 17 minutes
to build two hours' worth of flavor.
And I'm gonna put some [indistinct] meat.
In with the meat.
The ingredients that are at this table
better show up in the dishes and be recognized.
Some herbs cheese curds.
Adding in cheese curds and the idea
is they will melt while it's cooking.
And then, this also,
so that flavor goes on both spots.
I got onions, thyme, basil, mushrooms.
All of these things are gonna add layers of flavor
and something that's doable in a short time.
I'm so excited to be here in the finale.
I cannot wait to take home the Triple D crown.
[suspenseful music playing]
[Richard] While my lamb is grilling,
I'm gonna work on my sliced California sourdough
and I get it on the grill.
Now, it's time to focus on my salad.
I slice my tomatoes first then my cucumbers.
I'm adding my Wisconsin cheese curds
and I'm adding that to the pita.
This is the finale, so I gotta go Greek or go home.
The last thing I work on is my tzatziki sauce.
Add the Greek yogurt, the cucumbers,
vinegar and cumin.
- I got three in there. - What you got?
[Richard] I put the spices in my spice blend
and I have the cheese curds.
Take my lamb off the grill and I let it rest.
[Guy] I like where you're going!
Eleven minutes, chefs! Eleven to go!
[Trina] Uh, get this cut and...
Where's the bread gonna go, chef?
It's gonna go underneath, I mean,
it's kind of a play on a hot brown.
With fried chicken, sausage gravy,
and then a classic modern twist on a slaw
because slaw is on every diner menu.
All right.
I love the way Napa cabbage
has so many folds in it
that it holds all of the dressing.
Mmm.
You know, I'm really impressed.
This is the finale, lot at stake here
and these chefs are all
making some really interesting choices.
And they're doing but so much confidence.
[Domenica] I've got my Sloppy Joe-Seppi mixed in the oven.
Now, I need to work on my sauce.
Getting some garlic in the pan
and adding my tomatoes and mushrooms to that.
I'm a Cali girl, so I'm going to grill up the sourdough
with some olive oil and that's gonna be
the base for the sandwich.
[Guy] Chefs, we got three minutes.
You got to be plating in three.
[Richard] Now, I'm running out of time, I have to plate.
First I put down my Tzatziki yogurt sauce,
and then I lay my perfectly cooked lamb on top.
Add my Heirloom tomato
and cucumber salad to my side bowl.
Where's the bread for this Gyro, buddy?
[Richard] Right here.
My plan is for the judges
to eat this like a deconstructed Gyro.
[intense music playing]
[Trina] It's time to plate. First down, sourdough.
It's gonna be the perfect base to build my dish.
Next stop, my perfectly fried buttermilk fried chicken.
And top that with my Bratwurst sausage gravy,
and off to the side goes to the apple fennel slaw.
Thirty seconds!
[Domenica] I'm so stressed.
The time just melted away.
I can't even watch.
Domenica is not going to be able to finish...
I can't... Yeah... It's not gonna happen.
[Domenica] I pull my Sloppy Joe from the oven...
[Maneet] She's not going to be able to finish it.
Fifteen seconds!
[Domenica] Then, as fast as I can,
I get the Sloppy Joe,
make sure, onto the bread.
And I finished it by adding my mushroom and tomato sauce.
[intense music playing]
[Guy] Five, four,
three, two, one.
- That's it. - [sighs]
[Guy] Stop working, chefs!
[Domenica] I'm looking at my Sloppy Joe-seppi
thinking I nailed Sloppy because it is a mess.
This is not my best dish.
All right, chefs, time to see
whose Updated Diner Classic up to the ante.
Let's take it to the judges' right this way.
[suspenseful music playing]
All right judges, here we are.
This is the first round of our Triple D Summer Games
and it's the big finale.
Our chefs had to make an Updated Diner Classic,
featuring state related ingredients
that they got from some roadside stand.
First up, Chef Richard, what did you get, buddy?
What-what did you pick up at these roadside stands?
Uh, first of all, I got the sourdough,
I got the cheese curds, and I got the spice,
and I incorporated that into my Updated Diner Classic.
I did a Greek Gyro.
I made a Tzatziki underneath and then a Greek salad.
I think that the lamb is the star of the show
and it is dynamite. It tastes delicious.
I love everything about it.
[Maneet] This is such a great idea.
I love the salad on the side.
Uh, it gives a fresh component to the entire dish,
which is really inviting.
The Tzatziki, delicious.
It was almost as a pallet cleanser
when you're taking a bite.
[Ming] Compare with the other judges,
I don't really have many cheese curds.
I have mostly Feta,
but the salad is great, lots of Feta.
I just... Uh, the cheese curds to me got lost.
Thank you.
Up next, Chef Trina, what did you make for us?
I took the whole challenge in
as making the ultimate road trip meal.
And I didn't wanna stop at just one, so I thought,
what if I combined really delicious things.
Took a little bit of all of those elements
because why can't they be...
- Excuse me a second. - ...a new diner classic.
- Can you stop? - Yes.
Your talking is interrupting Aaron cutting and feeding.
[Maneet laughs]
[Ming laughs]
[Guy] Just go right ahead. Don't...
Please don't let her interrupt.
- [laughter] - Yes.
With you sawing through your lumberjack breakfast...
Are you back? I'm ready.
[laughs] What was I doing?
I apologize that the electric carving knife
was in full speed over there.
So, yeah, chef, as you were saying.
[Trina] I made Coffee-fried chicken, sausage Gravy,
and an apple fennel slaw.
I incorporated five of the eight ingredients.
- Hi, Trina. - Hi.
Sorry for cutting so loudly today.
I just call that enthusiastic eating.
Thank you, thank... Yes, I saw the point.
I got very enthusiastic. I love the gravy.
The gravy to me is the best part of this.
I think it's very flavorful.
I could taste that sausage.
It really adds a lot to the dish.
You used all of these ingredients, right?
You have the coffee, the apple,
the sausage, the sourdough.
I think, maybe, you could have used one less.
I think the sourdough is just kinda extra.
It's carbs on carbs,
gravy on fried chicken on bread.
[Maneet] No. The sourdough
is actually one of favorite part
- of this entire dish. - [laughs]
It reminds me of Nashville hot chicken,
and you put it on a bread and it sups up all the gravy.
- That's what I'm getting over here. - Right.
But the amount of gravy you've put on top of it,
the beautiful crispiness that I get on the edges, that's gone.
I'm not gonna talk about the Sourdough.
-[laughs] -[Ming] I do love your chicken.
I think it's perfectly cooked.
The slaw, terrific.
Great use of the apple. So refreshing.
I think it's a really well thought out dish.
Thank you very much.
Last but not the least, Chef Domenica.
It's called the Sloppy Joe-seppi
and it's named after our dad.
So, it's kind of this combination
between meatloaf and a Sloppy Joe.
So, we have a sourdough on the bottom.
I used the spice seasoning in curds
that are cooked in with the meat,
and then also the Bratwurst and the sausage.
Domenica, my favorite part about this
is that sourdough bread.
- [laughs] - [laughs]
[Aaron] I think that the sourdough bread here
really mimics that bun of a Sloppy Joe.
It's really delicious.
[Maneet] I love the grill on the sourdough.
Flavorings over here,
the fresh herbs that you have added,
I think these are the small steps,
which make a dish great.
[Ming] The sourdough does shine.
[laughter]
[Ming] To me, a Sloppy Joe is something
that you do cook for an hour or two hours.
I know you didn't have that time.
[Maneet] This dish needed at least 20 more minutes
for it to shine through and show its true potential.
[Guy] Chefs, I got to tell you,
that's was a wicked round. What a road trip.
It's kinda like going and your dad won't stop
and letting you go the bathroom, right?
That's how I drive.
We're gonna let them discuss.
Send you back to the kitchens.
We'll call you when we have some totals.
- Thank you. - Thank you.
[Guy] Judges, remember 20 points in taste,
20 points in gameplay,
and 10 points available in plating.
Who made the finer diner classic?
[suspenseful music playing]
[Guy] All right.
We were looking for a little spin on a diner classic.
Everybody came up with good dishes,
but unfortunately one chef has to go home.
Let's take a look right at the top.
Our buddy Richard Hales,
17 in taste,
16 in gameplay,
8 in plating, for a total of 41.
Not bad.
Trina,
17 in taste,
17 in gameplay,
8 in plating for a 42.
One point lead.
Domenica, has a chance
with a 41 or better to tie it.
Under 41, goes home.
16 in taste,
16 in gameplay.
It's gotta be a 10 in plating.
[Domenica] All right. I'm gonna go...
[Guy] Six in plating, for a score of 38.
Yup, I knew it.
[Guy] Chef, it was a good dish. It needed more time.
You made it to the finals but we say adios.
It doesn't feel good to lose
and it is always a thrill and a nightmare
to play at the Flavortown.
[intense music playing]
Well, ladies and gentleman, here we are at the big finale
of the finale of the Triple D, Triple G Summer Games.
[indistinct] the fighters, we have Orlando versus Tampa.
This round will determine who has the chance
to walk away with up to $25,000 more.
Chef Trina, you're in the lead by one point,
but you're both so good.
A highest scoring final dish
could put either one of you over the top.
So, for your final challenge in the tournament,
I want you to make something that is
both a classic and classy.
I want you to make the judges
a Winner Winner Steak Dinner, huh?
- Thank God. - You.
And speaking of steaks,
for the final destination of our road trip,
we're gonna go to a city that has high stakes.
We're gonna take you to Las Vegas.
You guys, get you the bar right there on the strip
but I will not be the one
dealing up your cards of a chance,
an opportunity, your failure tonight, no.
Delly and Butcher manager, give it up for Hunter Fieri.
- Yes. - [Guy laughs]
- [applause] - Hello, folks.
Thank you for making me wear this.
This is [indistinct].
[laughs] That's why...
You had too much fun with me, don't you?
This is awesome.
[Guy] That hat is money.
I can't even see your eyes.
He will also be your card dealer
in our newest game called Budget Blackjack.
That's right. How about we putting the hat back on?
- Oh, sorry. Okay. - He'll be handing out
the finest steaks for free, but you'll have to pay
for all of your other ingredients.
First, you have to win your grocery money
in a Budget Blackjack.
Here's how it's gonna work.
Hunter will deal you two cards,
and then he'll deal you one after another
until you say stop.
If you wanna go after 21, you can win up to $21.
If you wanna hold it 12, you can hold it $12.
You're not gonna be playing against the house.
You're playing against yourself.
The value of your cards represent the number dollars
you get to shop with up to 21.
So, of course, if you go over 21,
you get immediately 10 bucks.
Oh, that's no fun.
- [Guy] The steaks are free. - Oh.
Rest of the money is what you spend.
Now, Chef Hales, you're first.
Sure. I'll do it.
- [Hunter] Ready? - Ready.
[Guy] Oh!
[Richard] Eleven.
[Guy] Six or sixteen,
you wanna stay or you wanna hit it?
Hit.
- So, it's... - [Guy] Now you're at 13.
[Hunter] That's 13.
If you bust, you go down $10.
- I wanna hit. - Hit?
Hit. Hit me. Hit me.
Come on, six.
[Hunter] That is not good.
[Guy] Chef Hales, Hunter,
you're cashing him out for 10 bucks.
Okay. All right.
Chef Trina, step up, step in, come in and win.
- You don't play Blackjack? - I don't.
I'd like to go the casinos to drink.
- Okay. Good thing. - Okay. You ready?
Sure.
- [Trina] Six. - [Guy] Six.
[Hunter] All right. Six and a five.
- [Trina] Ooh. - [Guy] Eleven.
- [Hunter] You're gonna hit? - Mmm-hmm.
[Guy] Now that's money, that's prime.
-[Trina] I'm taking that. I'm good. -[Guy] Nineteen.
[Hunter] All right.
- Thank you. - [Hunter] Congratulations.
All right, Hunter, hurry up. You got another job.
You gotta get over to the meat counter.
- Oh, shoot. All right. - Go.
- Hey... Well... Good luck. - Good luck.
[Guy] Congratulations, $19, $10 Richard.
Remember, Chefs,
you have 30 minutes to shop,
purchase, prepare,
and plate your Winner Winner Steak Dinner.
How many cards did you have? Did you have three?
- Oh, you had four cards. - Four, four cards.
[Guy] You had three cards.
These two cards, even with this one card,
you would have go... What?
- What's wrong? - I'm just checking. I-I...
You've got me three times.
Ming, have you ever grow a goatee?
[Richard] Oh, he got me again.
- Not yet. - [laughs]
[Richard] A steak dinner in Vegas could easily cost you
a hundred and fifty to two hundred dollars.
So, now, I have to take this 10 bucks
and turn it into a Vegas dinner.
-Ribeye. -[Hunter] What's up? What meat?
- Ribeye. - [Hunter] Ribeye.
Sir, give me the boneless.
I grabbed the boneless Ribeye's
because those are gonna cook faster
than if they were on the bone.
[Guy] What kind of steak?
[Richard] [indistinct] Boneless Ribeye.
Thirty minutes goes fast in Flavortown,
so I get my steaks from the butcher
and I immediately get them on the grill.
[Aaron] He went and got his protein,
he's bringing it back to marinate it
and get it ready, and then he's gonna go
do the rest of his shopping. I think it's
- very, very smart gameplay. - Oh, smart.
[Richard] I'm rubbing them with olive oil,
season them with salt and pepper,
and get them on the grill.
It's a thick steak,
so I need all the time I can get.
[Trina] Steak house dinner upscale on a budget,
how's that gonna work?
I want four fillets, please.
Thank goodness the steaks are free. Thanks, Guy.
[Hunter] You're pretty awesome.
- [Trina] Thank you. - [Hunter] There you go.
[Trina] Because we're on a time limit,
I know fillets cook beautifully
on a grill with limited time.
I know I wanna make wedge salad,
because what's more classic than a steakhouse wedge.
Buttermilk, a $1.69.
So, for my Winner Winner Steak Dinner,
I'm gonna make fillet
and a classic blue cheese wedge salad.
Twelve sixty-nine.
Where are the blue cheese crumbles, people?
Chef, crumbles right here, $3.09.
[Trina] I will take that.
Thank you, Guy, for helping me find them.
Vinegar, vinegar, vinegar, vinegar, vinegar, vinegar.
I know I wanna make this amazing marinade
that my wife makes, but balsamic vinegar,
it's expensive, $5.99.
I definitely need the balsamic for the marinade.
A dollar and fifty-nine.
I [indistinct] and I head to Wendy.
- All right. - All right.
- Please be under 19. - Balsamic.
[Trina] I'm making my wife's marinade,
that, uh, is one of the reasons
why I married her.
She rings everything up, I am over budget.
- What do you wanna take off? - So, there's go the Croutons.
So these are going, and mushrooms.
Seventeen fifty-one, here we go.
[Trina] Eighteen.
[Richard] After I get my steaks on the grill,
I go back into the store to get the rest of my ingredients.
Let me shop here first.
I only have $10 and I think about
what packs the most flavor...
What's the cheapest cheese...
For the least amount of money?
[Guy] Here's some cheddar.
So, you start thinking about the starches.
One thirty-nine a pound.
I love a loaded baked potato.
Onion is at 99 cents a pound.
There's gotta be something to do with onions.
I love onion rings. It's inexpensive,
so I grabbed a big fat onion.
- Nine forty-nine. - [Guy whistles]
Pay the lady.
[Richard] And my total is $9.49.
There you go.
[Richard] Fifty-one cents doesn't go far in Flavortown,
and neither does $10.
Both these chefs,
they are really hungry for this.
They have each send three chefs home, right?
Chefs, I prepared a little something,
a little Amuse-bouche for you to enjoy...
They call him the giver.
That's right.
Aaron, I'm serving yours first.
You'll be able to enjoy this.
And you will just take this.
And how was that, Aaron?
[suspenseful music playing]
[Guy] Eighteen minutes, eighteen minutes to cook!
Did you spend all your money, Richard?
$9.49.
So, he does have 51 cents left.
Richard Hales, that's a, uh, shallot, maybe?
[Ming] Or a 13 cent to bribe each judge.
- Could be. - Just saying.
I love being in station one.
[Guy] What's on those steaks there, chef?
Salt, pepper,
and olive oil.
We're gonna put a little paprika on them.
For my Vegas steakhouse dinner,
I'm doing grilled Ribeye,
loaded potatoes,
and onion rings.
[Guy] What do you do with the mushrooms?
[Richard] I'm gonna saute them.
I just wanna get them caramelized.
Mushrooms pair well with steak
because they're all so meaty,
so it enhances that meaty flavor
that you're getting in the Ribeye.
This is it.
This is the finale
and I gotta bring it this time.
[suspense music playing]
For my Winner Winner Steak Dinner,
I'm gonna make fillet
and a classic blue cheese wedge salad.
Butter.
First things first,
I need to get the steak marinade cooking
so it can reduce and thicken.
[Guy] Tell me, this is a recipe
- your wife made. - [Trina] Yup.
- It's delicious. - Tell me about it.
[Trina] It's got balsamic vinegar,
butter, olive oil, garlic,
and it really is a nice brushed finish
on the end of a perfectly cooked steak.
Okay. I dig it.
All right. Put that down on simmer.
While my marinade is reducing,
I'm going to get those steaks
ready to go on the grill.
I'm going to generously salt and pepper them,
and rub a little bit of garlic on both sides.
[Guy] Can I get it on some of this, like...
- Okay. - Yeah, I just wanna know
what the wedding bell marinate is.
It's delicious. It's tangy.
[Trina] Now, that my steak has beautiful char marks,
I'm gonna lather it with marinade.
I'm trying to make my wife proud.
I'm not gonna let her down.
High steaks.
We're in Vegas, baby.
So, Trina, I like the technique of grilling,
getting good marks on,
and now, she's glazing it.
[Guy] Fifteen minutes, chefs!
We're at the halfway point.
[Richard] While my Ribeye is on the grill,
I'm gonna work on my potatoes.
I put them on a sizzle plate,
hand smashed them,
add my cheddar cheese,
and put them into the cheese melter.
[Aaron] Richard Hales had a $10 budget.
For Richard technique is gonna play into it, right?
Little more thought, a little more knowledge,
but not the dollars.
[Maneet] We can do some dishes
which are just a winner steak dinner.
The last thing I do is work on my onion rings.
So, how are you gonna bread these onion rings?
Uh, I'm gonna do water and a little sour cream.
Oh, sour cream. Good idea.
The sour cream will help bind it.
[Richard] This was a Flavortown invention.
[Guy] What temperature you're looking for
- on those steaks, chef? - I'm gonna go medium rare.
They're almost ready.
[Guy] Rest it. There you go.
That's a good call.
[Maneet] I love the fact that he's putting a nice blob
of butter on top of his steak.
That's a really great promo.
So, you know, we've had a rough, rough year.
If I win, we're gonna roll some of that money
into the company
and keep my staff on payroll.
Take a little trip
and surprise my wife and my kids.
Oh, that's a good looking onion you got working there.
[Trina] While my steaks are working,
I've gotta get working on my classic wedge.
First up, the blue cheese dressing,
mayonnaise, buttermilk,
blue cheese crumbles,
balsamic vinegar.
The thing that iceberg is the best for
is a wedge salad.
It is.
Iceberg lettuce gets a bad rep
but steak is so rich.
You really need something crisp and fresh,
and the iceberg, it delivers.
So, when I win today, I'm gonna use the money
to finish my cookbook.
It's about southern food, the history of southern food.
It's gonna be a good one.
I know that Richard has won Flavortown,
so I might be the underdog right now
but don't underestimate me.
I'm coming for it.
That right there.
That's about as old-school steakhouse as it gets.
Three minutes!
This is the Triple D Summer Games Finale
for $25,000.
You better plate this thing to win.
[Trina] So I have my iceberg lettuce down,
and I gently drizzle that blue cheese dressing
into every nook and cranny,
and sprinkle it with my blue cheese crumbles,
and finally, I need to get my perfectly seasoned,
perfectly tasting steak on that plate.
[Guy] Thirty seconds.
[Richard] I pulled out my onion rings,
they're really crispy.
I fan out my perfectly medium-rare Ribeye slices,
add my smash loaded potato.
I add some sauteed mushrooms.
I loaded my potatoes with sour cream.
[Guy] Five, four,
three, two, one.
- And that's all she wrote. - Wow.
[Guy] Nice job, everybody!
[applause]
[Guy] Well done.
How did you do, brother?
I feel good.
Excellent.
[Guy] All right, chefs, it's time to find out
who's Winner Winner Steak Dinner hits the jackpot!
Let's take it to the judges' right this way.
[Guy] Here we are at the deciding round
of our Triple D Summer Games Finale.
What did they get?
A little fudge at Blackjack.
Chefs had to create a Winner Winner Steak Dinner.
Chef Trin, tell us about the dish.
I went with a classic fillet and a blue cheese wedge.
I took my budget money and spent it on the marinade
and the blue cheese dressing.
I wanted to highlight
just how beautiful the steak was,
and the marinade that is on that
is actually my wife's recipe
and it may be one of the reasons
why I married her.
You listened to the challenge.
This is a steak dinner
and it's so classic.
Your wife's sauce, dressing love it.
Very bright.
Balances really well the fillet.
The fillet is perfectly cooked.
This wedge salad is delicious.
The buttermilk dressing, I think it's amazing
and the luxuriousness of the blue cheese on top.
And the time that you took
to put the dressing between the leaves,
that is definitely a promo.
[Aaron] I would have loved to have seen
something along the side of this, right?
When I think of steak dinner,
this is just a little light for me, right?
Taste, you nailed.
Plating, you nailed.
Gameplay, I think you could have stretched your money
- a little bit better. - Thank you.
Up next, Chef Richard.
So, for my Vegas steakhouse dinner,
I did a boneless Ribeye.
I did a, uh, hand smashed loaded potato,
sauteed mushrooms,
fried onion rings.
Ribeye is my favorite cut of meat.
You smartly got your steaks down immediately
before you went shopping, which is the only way
you could have done in 30 minutes.
The onion rings, very impressive.
[Aaron] The steak is cooked perfectly.
I think you could have trim the fat
on the sides a little bit.
Give us that nice center cut.
You have lot of elements on here
that I think are great,
but you did have stuff in your pantry.
You could have treated that sour cream
a little different.
It could have gotten some of the spices
out of your pantry,
it could have gotten the red wine vinegar
out of your pantry.
I think you utilized the $10 that you want
very, very well.
Made an entire dish
because when you go to a steakhouse for dinner,
you get all of these sides and that's what I love.
I'm not a big fan of these potatoes.
Its boiled potatoes. They feel incomplete.
They needed some herbs.
Maybe deep-fried, that would have been amazing.
- Thank you. - [Guy] All right, chefs.
I think you did a fantastic job.
I think both were Winner Winner Steak Dinners.
Trin, you've got a one point lead going into this.
It's anybody's game.
Judges need to argue and deliberate,
score the dishes.
Chefs, we'll send you back to the kitchen.
One chef will be checking out
and the other will win up to 25,000 bucks.
Let's see what happens.
- Thank you very much. - Thank you.
Give me the good, the bad, and the ugly here, folks.
Trina's dish looked good,
tasted good, executed well.
To me, it was quality versus quantity.
Richard gave us was quantity.
There was so much.
There was a lot going on there.
[Maneet] There was a lot going on,
but no each in every component
was executed properly.
But this is the summer finale.
Trina didn't put the money on the plate.
And I just feel like it was real safe.
Isn't it better to have two things,
which are really good
as opposed to six things which are mediocre?
The Ribeye that Richard made was very good.
[Guy] All right, calculate your scores.
We're gonna post to the board and we will find out
whose Winner Winner Steak Dinner won the jackpot
and who is no dice.
[suspense music playing]
Here we are, the final round of the big finale.
There can only be one winner.
One chef will get a chance to play for $25,000.
The other Chef...
will look towards next year.
Let's check the scores.
Richard at the top,
taste, seventeen,
gameplay, seventeen,
plating, an eight,
for a total of forty-two,
and a grand total of eighty-three.
Congratulations.
- Big score. - Thank you.
Forty-one or better
is what you need, chef.
Eighteen in taste,
sixteen in gameplay,
eight in plating for a forty-two.
And there's your winner, ladies and gentlemen,
for a score of 84, Chef Trin, congratulations,
taking out Richard Hales by just one point.
Sorry, it just didn't work out for you this time.
You did make ten grand,
a thousand bucks for the daughters.
You did a fantastic job.
It was awesome to have you, Chef Hales.
[Trina] Thanks, brother.
[Richard] At the end of the day,
I won the Backyard Bash.
I'm rolling out of Flavortown with 11K in my pocket.
I'm happy that Trina won.
And that's a wrap.
[Guy] It was a tough competition.
This is a big win.
How are you feeling?
Overwhelmed and...
really, really proud of myself.
[Guy] You're a proud member of the Triple D family,
a big-time winner now in the Triple G family.
And ladies and gentlemen, please let me introduce you
to the Triple D, Triple G Summer Games champ,
Chef Trin!
[cheers and applause]
This rocks!
Thank you, Guy.
Thank you, Triple D family.
Thank you, Triple G family.
I'm your winner.
Now, congratulations.
- [Trina] Thank you. - [Guy] Now, where's Hunter?
Hunter has a little token of a price.
Oh, thanks.
[Guy] Chef, go stand there with your trophy.
Take a look at that.
Congratulations.
- Thank you. - [Guy] Fantastic.
Now, comes the difficult part.
I'm gonna ask you one question
for $25,000,
taking your total to $35,000 if you answer it correctly.
Wow.
- No pressure. No pressure. - [Maneet] Whoa.
[Guy] Ladies and gentlemen,
here's the question for $25,000.
Chef Trina, for 25,000,
can you please answer correctly?
Who is the reigning champ of the Triple D,
Triple G Summer Games?
I am.
$25,000!
There you go, ladies and gentlemen.
Our champ for $25,000,
$35,000 in total. So, there you have it.
- [Hunter] Nice job, Trina. - We'll see you next time...
- Nice job. - ...on Guy's Grocery Games,
where we make chef dreams come true.
Adios!