1 00:00:01,167 --> 00:00:03,569 Food Network Star was the epic culinary competition 2 00:00:03,603 --> 00:00:06,672 that helped jumpstart so many careers including mine. 3 00:00:06,706 --> 00:00:10,576 - Guy. - My name is Guy Fieri. 4 00:00:10,610 --> 00:00:13,412 There were so many chefs that made a lasting impression 5 00:00:13,446 --> 00:00:15,280 that the fans are always asking 6 00:00:15,315 --> 00:00:16,849 to see them compete again. 7 00:00:16,883 --> 00:00:17,950 - So, tonight, some... - [Michele] Woo! 8 00:00:17,984 --> 00:00:19,551 ...of Food Network Stars most memorable finalist 9 00:00:19,586 --> 00:00:21,220 are back to compete. 10 00:00:21,254 --> 00:00:22,755 Family, food, and fun baby. 11 00:00:22,789 --> 00:00:25,524 [Guy] Who has the star power to conquer my culinary games? 12 00:00:25,558 --> 00:00:27,493 I'm a Food Network Star, I got this. 13 00:00:27,527 --> 00:00:29,328 It's Food Network Stars Favorites 14 00:00:29,362 --> 00:00:31,430 right now on Guy's Grocery Games. 15 00:00:33,700 --> 00:00:35,901 So let's meet the Food Network Star alum. 16 00:00:35,935 --> 00:00:38,504 Now, first up, we have Viet Pham, an executive chef, 17 00:00:38,538 --> 00:00:40,506 living the American-restaurant-dream 18 00:00:40,540 --> 00:00:42,674 since appearing alongside Damaris Phillips 19 00:00:42,709 --> 00:00:45,844 in Season nine of Food Network Star. 20 00:00:45,879 --> 00:00:47,479 Food Network Star was one of the hardest shows 21 00:00:47,514 --> 00:00:48,847 that I've ever done. 22 00:00:48,882 --> 00:00:51,383 It's not just about being in the kitchen. 23 00:00:51,418 --> 00:00:53,619 You have to exude a certain amount of energy 24 00:00:53,653 --> 00:00:55,320 that excites people. 25 00:00:55,355 --> 00:00:56,388 When you think about 4th of July, 26 00:00:56,423 --> 00:00:57,890 you think of barbeques. 27 00:00:57,924 --> 00:00:59,191 I wanna do something different. 28 00:00:59,225 --> 00:01:01,794 I was the guy who was able to put together a five-star meal 29 00:01:01,828 --> 00:01:04,696 using the ingredients out of your cupboard. 30 00:01:04,731 --> 00:01:07,566 And she's sitting right over there for you, chef. 31 00:01:07,600 --> 00:01:09,668 I have watched Damaris, kind of, like 32 00:01:09,702 --> 00:01:11,837 grow through all of these years. 33 00:01:11,871 --> 00:01:14,273 She still has that twinkle in her smile. 34 00:01:14,307 --> 00:01:15,474 Looking good, Viet. 35 00:01:15,508 --> 00:01:16,708 Next, we have Michele Ragussis, 36 00:01:16,743 --> 00:01:18,710 accomplished New England chef 37 00:01:18,745 --> 00:01:21,613 and Season eight Food Network Star runner up. 38 00:01:21,648 --> 00:01:24,616 My name is Michele Ragussis. I live in Brooklyn, New York. 39 00:01:24,651 --> 00:01:26,852 But at heart, I'm truly all New England. 40 00:01:26,886 --> 00:01:29,588 Being on Food Network Star was the hardest 41 00:01:29,622 --> 00:01:31,490 and best time of my life. 42 00:01:31,524 --> 00:01:33,292 I just really have to remember why I'm here. 43 00:01:33,326 --> 00:01:35,060 I want to bring my love of food 44 00:01:35,095 --> 00:01:38,497 and my love for New England to everyone. 45 00:01:38,531 --> 00:01:40,332 - What's going on? - Ragussis. 46 00:01:40,366 --> 00:01:41,467 Ready to go. 47 00:01:41,501 --> 00:01:43,235 And then there's Mathew Jordan, 48 00:01:43,269 --> 00:01:45,537 Arizona executive chef and social media guro 49 00:01:45,572 --> 00:01:47,606 who came in fourth in Season thirteen 50 00:01:47,640 --> 00:01:49,308 of Food Network Star. 51 00:01:49,342 --> 00:01:51,176 I did Food Network Star twice. 52 00:01:51,211 --> 00:01:53,712 During Season 11, I only made it to the second episode. 53 00:01:53,746 --> 00:01:55,714 And I was lucky enough to make it back in to Season 13 54 00:01:55,748 --> 00:01:58,217 and made it to the Final Four. 55 00:01:58,251 --> 00:01:59,651 You ain't gonna rid of me. 56 00:01:59,686 --> 00:02:01,653 I might be young but I've got over 13 years 57 00:02:01,688 --> 00:02:03,689 of fine dining experience. 58 00:02:03,723 --> 00:02:05,357 Whatever Guy throws at me today, I'm ready. 59 00:02:05,391 --> 00:02:06,658 [Guy] But we're going as Matt now, right? 60 00:02:06,693 --> 00:02:08,427 - Not Matthew, Matt... - Yes, sir. 61 00:02:08,461 --> 00:02:09,728 Gotta get it straight. 62 00:02:09,762 --> 00:02:11,830 And finally, Jernard Wells, Atlanta chef 63 00:02:11,865 --> 00:02:14,566 with nine kids and his own spice line, 64 00:02:14,601 --> 00:02:17,569 who is a Season 12 Food Network Star runner up. 65 00:02:17,604 --> 00:02:20,305 I'm just channeling all that energy into my dish. 66 00:02:20,340 --> 00:02:21,740 When I was on Food Network Star, 67 00:02:21,774 --> 00:02:24,376 I was all about food, family, and fun. 68 00:02:25,745 --> 00:02:28,046 And that hasn't changed one bit. 69 00:02:28,081 --> 00:02:30,382 I'm still all about my family. 70 00:02:30,416 --> 00:02:32,151 It's hard not to with nine kids. 71 00:02:32,185 --> 00:02:34,453 There's the big man making it happening. 72 00:02:34,487 --> 00:02:35,988 Oh, this should be fun. 73 00:02:36,022 --> 00:02:37,623 See, this gives me a chance to kinda work out 74 00:02:37,657 --> 00:02:40,292 some of the demons I have from my Season Two. 75 00:02:40,326 --> 00:02:41,627 My name is Guy Fieri 76 00:02:41,661 --> 00:02:44,663 and who doesn't love an onion ring. 77 00:02:44,697 --> 00:02:47,232 The four of you made a very big impression 78 00:02:47,267 --> 00:02:48,700 on your season. 79 00:02:48,735 --> 00:02:50,802 And you may have not won but you did won 80 00:02:50,837 --> 00:02:52,938 over the hearts of many of your fans. 81 00:02:52,972 --> 00:02:54,640 Now, tonight, we've got two culinary challenges 82 00:02:54,674 --> 00:02:56,909 that are gonna make you feel right at home. 83 00:02:56,943 --> 00:02:58,644 Our judges are gonna be scoring your dish 84 00:02:58,678 --> 00:03:02,748 based on taste, gameplay, and plating. 85 00:03:02,782 --> 00:03:04,783 And the chef with the lowest score, 86 00:03:04,817 --> 00:03:05,851 unfortunately at the end of round one 87 00:03:05,885 --> 00:03:08,487 will be checking out, they'll be taking off, 88 00:03:08,521 --> 00:03:11,490 will be woodcut, whatever subword we used back 89 00:03:11,524 --> 00:03:13,125 in the day of Food Network Star. 90 00:03:13,159 --> 00:03:14,593 But the chef with the highest combined score 91 00:03:14,627 --> 00:03:16,428 after the two rounds will get a chance 92 00:03:16,462 --> 00:03:20,299 to shop Flavortown market for up to $20,000. 93 00:03:20,333 --> 00:03:21,800 [applause] 94 00:03:21,834 --> 00:03:24,603 So, for your first challenge, I want you to make something 95 00:03:24,637 --> 00:03:26,505 that all the Food Network Star alum 96 00:03:26,539 --> 00:03:27,673 are familiar with. 97 00:03:27,707 --> 00:03:31,343 I want you to make a P.O.V. dinner, 98 00:03:31,377 --> 00:03:34,079 a pork or veal dinner. 99 00:03:34,113 --> 00:03:35,347 No. Uh, a... 100 00:03:35,381 --> 00:03:37,282 Oh, point of view, point of view. 101 00:03:37,317 --> 00:03:38,684 [laughter] 102 00:03:38,718 --> 00:03:41,853 We're looking what culinary encompasses you. 103 00:03:41,888 --> 00:03:43,755 And since you are Food Network alum, 104 00:03:43,790 --> 00:03:48,527 I have the perfect P.O.V. game for you. 105 00:03:48,561 --> 00:03:51,630 It is called the Five-Star Showdown. 106 00:03:51,664 --> 00:03:53,476 What's the Five-Stars? 107 00:03:53,500 --> 00:03:55,634 This refers to five sections in the market 108 00:03:55,668 --> 00:03:58,370 that will be designated by a star. 109 00:03:58,404 --> 00:04:01,440 - What? - [Guy] We're talking aisle 10. 110 00:04:03,243 --> 00:04:05,444 We're talking the deli area. 111 00:04:07,213 --> 00:04:10,649 Aisle Two, the Hot Bar, 112 00:04:10,683 --> 00:04:14,419 and the Herbs, the Herbs section. 113 00:04:14,454 --> 00:04:16,622 The Herbs section? 114 00:04:16,656 --> 00:04:18,724 You have to make your P.O.V. dinner 115 00:04:18,758 --> 00:04:21,526 using only ingredients you can find 116 00:04:21,561 --> 00:04:23,562 in the five sections. 117 00:04:23,596 --> 00:04:26,465 So, basically, more than half the store 118 00:04:26,499 --> 00:04:27,566 is off-limits to you. 119 00:04:27,600 --> 00:04:29,301 - Okay? - [Michele] Oh, you're kidding. 120 00:04:29,335 --> 00:04:30,569 You have 30-minutes to shop, prepare, 121 00:04:30,603 --> 00:04:32,638 and plate your P.O.V. dinner. 122 00:04:32,672 --> 00:04:34,740 But you four, I will tell you this, 123 00:04:34,774 --> 00:04:36,441 as soon as it goes down to round two, 124 00:04:36,476 --> 00:04:37,643 there'll be three of you left. 125 00:04:37,677 --> 00:04:39,478 It really will come down to two of you 126 00:04:39,512 --> 00:04:40,879 in the final around, and one of you is you 127 00:04:40,913 --> 00:04:43,448 is gonna be going on a shopping spree of a lifetime. 128 00:04:43,483 --> 00:04:45,584 Okay? Do you understand that? 129 00:04:45,618 --> 00:04:47,552 - Yes. - Yeah. Yup. 130 00:04:47,587 --> 00:04:48,787 [whispers] And go. 131 00:04:48,821 --> 00:04:50,455 [Jernard] I think we have to go, right? 132 00:04:50,490 --> 00:04:51,456 - [Michele] What? - [Matthew] Go! 133 00:04:51,491 --> 00:04:52,758 [Michele] Oh, come on. 134 00:04:52,792 --> 00:04:54,726 I gotta be honest, they're a little rusty 135 00:04:54,761 --> 00:04:56,528 on some of their, uh, pieces. 136 00:04:56,562 --> 00:04:57,896 We're gonna hopefully tune them back up. 137 00:04:57,930 --> 00:05:00,766 [Michele] Now we know we're gonna go with some clams. 138 00:05:00,800 --> 00:05:04,269 I can only get ingredients from Five-Stars 139 00:05:04,304 --> 00:05:05,637 in the grocery store. 140 00:05:05,672 --> 00:05:08,173 What? P.O.V. means your point of view. 141 00:05:08,207 --> 00:05:12,611 On Food Network Star, my P.O.V. was my New England. 142 00:05:12,645 --> 00:05:14,413 I have to make a fish stew. 143 00:05:14,447 --> 00:05:16,481 I'm taking 'em all you guys. Sorry. 144 00:05:16,516 --> 00:05:19,851 New England seafood and bring my Greek-Italian. 145 00:05:19,886 --> 00:05:24,356 But how do you make stew without onions, garlic? 146 00:05:24,390 --> 00:05:25,590 Freakin' out a little bit. 147 00:05:25,625 --> 00:05:28,360 Oh, God, you guys... Sorry. 148 00:05:28,394 --> 00:05:30,762 And then, I see it, they have lemons 149 00:05:30,797 --> 00:05:34,366 by the seafood, which is like clutch 150 00:05:34,400 --> 00:05:36,635 because I can't get lemons out of produce. 151 00:05:36,669 --> 00:05:38,570 I'm going with lemons, lemons, lemons. 152 00:05:38,604 --> 00:05:40,772 I can use aisle two, which is a condiment aisle. 153 00:05:40,807 --> 00:05:44,376 There's calabrian chilies, pickled garlic. 154 00:05:44,410 --> 00:05:45,510 Pickled onions. 155 00:05:45,545 --> 00:05:46,678 So, I'm grabbing all of these things to, like, 156 00:05:46,713 --> 00:05:49,114 build some flavor in this dish. 157 00:05:49,148 --> 00:05:50,482 I need tomato. 158 00:05:50,516 --> 00:05:53,352 While I'm in the deli area, there's salsa. 159 00:05:53,386 --> 00:05:54,653 Love in my world. 160 00:05:54,687 --> 00:05:56,555 Heck, yeah, because I can't get tomatoes 161 00:05:56,589 --> 00:05:58,390 and I don't think you could make a fish stew 162 00:05:58,424 --> 00:06:00,425 without tomatoes. 163 00:06:00,459 --> 00:06:02,594 Oh, my God. I need bread. 164 00:06:02,628 --> 00:06:04,363 But I can't get bread anywhere, 165 00:06:04,397 --> 00:06:05,697 so I'm gonna grill a pizza dough. 166 00:06:05,732 --> 00:06:07,566 I run to the herbs aisle. 167 00:06:07,600 --> 00:06:09,501 There's... Oh, the herbs. 168 00:06:09,535 --> 00:06:11,336 Thank God. It's gonna brighten this dish up. 169 00:06:11,371 --> 00:06:12,604 I haven't run this fast in, like... 170 00:06:12,638 --> 00:06:15,507 - I don't know, 17 years. - [Viet] All right. 171 00:06:15,541 --> 00:06:18,310 The American dream, what is it gonna be? 172 00:06:18,344 --> 00:06:20,245 My P.O.V. on Food Network Star 173 00:06:20,279 --> 00:06:21,646 is the American Dream. 174 00:06:21,681 --> 00:06:23,682 I come from an immigrant family 175 00:06:23,716 --> 00:06:26,118 and so, when I think of an American Dream, 176 00:06:26,152 --> 00:06:29,621 I think of what the wealthiest and most famous people eat. 177 00:06:29,655 --> 00:06:31,523 I am making Surf & Turf. 178 00:06:31,557 --> 00:06:35,427 Steak, caviar, these. 179 00:06:35,461 --> 00:06:38,497 I can only shop from aisles marked with a star. 180 00:06:38,531 --> 00:06:40,699 I'm grabbing cocktail onions for my chimichurri 181 00:06:40,733 --> 00:06:43,402 because I couldn't use raw onion. 182 00:06:43,436 --> 00:06:44,770 Being limited to just herbs 183 00:06:44,804 --> 00:06:48,006 and not being able to use onions or shallots, 184 00:06:48,441 --> 00:06:49,841 it kinda sucks. 185 00:06:49,876 --> 00:06:53,378 I'm gonna make something that I would make for the kids. 186 00:06:53,413 --> 00:06:55,580 On Food Network Star, my P.O.V. 187 00:06:55,615 --> 00:06:57,282 was food, family, and fun 188 00:06:57,316 --> 00:06:58,683 because that's what I'm all about. 189 00:06:58,718 --> 00:07:00,652 I'm thinking about taking it old school. 190 00:07:00,686 --> 00:07:04,689 Doing some ranch style barbeque bone-in pork chops. 191 00:07:04,724 --> 00:07:08,960 Do you not understand how difficult is to be 192 00:07:08,995 --> 00:07:12,497 in a grocery store this size and can't even really select 193 00:07:12,532 --> 00:07:14,599 and choose all the items you want? 194 00:07:14,634 --> 00:07:16,401 Come on, think, chef. 195 00:07:16,436 --> 00:07:17,569 This is a dinner, 196 00:07:17,603 --> 00:07:18,737 so I gotta have a complete meal. 197 00:07:18,771 --> 00:07:20,572 I ran to the deli area. 198 00:07:20,606 --> 00:07:23,175 What do we got over here? Egg salad. 199 00:07:23,209 --> 00:07:24,443 And grab some egg salad. 200 00:07:24,477 --> 00:07:26,344 That's right, hickory smoked bacon, 201 00:07:26,379 --> 00:07:27,479 bacon and the eggs. 202 00:07:27,513 --> 00:07:29,948 [panting] 203 00:07:31,484 --> 00:07:33,185 [Matthew] So not only am I doing 204 00:07:33,219 --> 00:07:34,519 this Five-Star showdown, 205 00:07:34,554 --> 00:07:36,555 I also have to incorporate two Point of Views 206 00:07:36,589 --> 00:07:38,523 because I did Food Network Star twice. 207 00:07:38,558 --> 00:07:41,426 The hashtag meant reaching an audience 208 00:07:41,461 --> 00:07:43,228 through social media, 209 00:07:43,262 --> 00:07:45,297 #andSouthwestern, 210 00:07:45,331 --> 00:07:47,699 #howamlgonnadothis? 211 00:07:47,733 --> 00:07:49,568 And the first thing I see, chorizo, 212 00:07:49,602 --> 00:07:52,571 and all of a sudden I know what I'm gonna make. 213 00:07:52,605 --> 00:07:54,372 What are you thinking, Matt? 214 00:07:54,407 --> 00:07:56,374 I think I'm gonna go with chorizo pasta. 215 00:07:56,409 --> 00:07:57,776 Oh, if that... if that's not Scottsdale, 216 00:07:57,810 --> 00:08:00,579 - I don't know what is. - Growing up in Arizona, 217 00:08:00,613 --> 00:08:02,848 I love Southwestern flavors. 218 00:08:02,882 --> 00:08:06,418 While I'm on Aisle 10, I also grab Cotija cheese 219 00:08:06,452 --> 00:08:08,854 and pecorino romano. 220 00:08:08,888 --> 00:08:12,224 Pasta has to have garlic, but I don't have access 221 00:08:12,258 --> 00:08:13,291 to the produce section. 222 00:08:13,326 --> 00:08:15,660 But I saw basil pesto. 223 00:08:15,695 --> 00:08:17,596 What does basil pesto have in it? 224 00:08:17,630 --> 00:08:20,665 Lots of garlic. Cilantro, where are you at? 225 00:08:20,700 --> 00:08:22,701 And I really need to add herbaceous flavor 226 00:08:22,735 --> 00:08:25,170 because it's gonna add freshness. 227 00:08:25,204 --> 00:08:26,771 I'm ready. 228 00:08:26,806 --> 00:08:29,407 So here to judge your Food Network Star favorites, 229 00:08:29,442 --> 00:08:31,443 are our favorite Food Network Star winners. 230 00:08:31,477 --> 00:08:32,878 Season six Food Network Star 231 00:08:32,912 --> 00:08:36,982 and Triple G tournament champ, Aarti Sequeira. 232 00:08:37,016 --> 00:08:37,749 Hello. 233 00:08:37,783 --> 00:08:39,718 Season eight Food Network Star 234 00:08:39,752 --> 00:08:42,487 whose ramen shop is bringing new flavor to South Dakota, 235 00:08:42,522 --> 00:08:46,591 the wild card himself, Chef Justin Warner. 236 00:08:46,626 --> 00:08:49,761 Season nine Food Network Star and Southern cookbook author, 237 00:08:49,795 --> 00:08:53,064 the one and only, Chef Damaris Phillips. 238 00:08:53,099 --> 00:08:54,399 Hello. 239 00:08:54,433 --> 00:08:55,834 What was your P.O.V. when you did your show? 240 00:08:55,868 --> 00:08:57,836 Mine was "Off the Hook." Hi, I'm Guy Feiri. 241 00:08:57,870 --> 00:09:00,906 I like to live big, laugh hard, and cook wild. 242 00:09:00,940 --> 00:09:04,342 Mine ended up being an Indian kitchen 243 00:09:04,377 --> 00:09:05,610 with an American soul. 244 00:09:05,645 --> 00:09:07,379 What was yours, Wild Card? 245 00:09:07,413 --> 00:09:08,513 I was the rebel with a culinary cause. 246 00:09:08,548 --> 00:09:09,648 - Yeah. - Oh. 247 00:09:09,682 --> 00:09:11,349 God, you even had a good name. 248 00:09:11,384 --> 00:09:12,717 - What can I say? - And what was yours? 249 00:09:12,752 --> 00:09:15,520 - Modern Southern. - Modern Southern food. 250 00:09:15,555 --> 00:09:16,922 Uh, cooking for cats. 251 00:09:16,956 --> 00:09:18,857 Boy, I can't figure out why that wouldn't have won. 252 00:09:18,891 --> 00:09:22,427 It feels like it's gonna be really trendy in #2020. 253 00:09:22,461 --> 00:09:23,728 It's also 2021 now, too, so... 254 00:09:23,763 --> 00:09:25,964 - [Damaris] I know. Oh shoot. - [laughter] 255 00:09:25,998 --> 00:09:27,499 The... There you go. Hi folks, welcome back. 256 00:09:27,533 --> 00:09:30,068 Planet Earth just called. 257 00:09:34,974 --> 00:09:38,009 [Aarti] Seeing all of these Food Network Star competitors 258 00:09:38,044 --> 00:09:39,811 in front of us, brings up a lot of memories. 259 00:09:39,845 --> 00:09:42,113 [Justin] Food Network Star, it's like a boot camp 260 00:09:42,148 --> 00:09:45,417 for your personality, your culinary abilities. 261 00:09:45,451 --> 00:09:46,551 I think it's kinda unique here. 262 00:09:46,586 --> 00:09:48,520 Were in Flavortown and you're seeing 263 00:09:48,554 --> 00:09:51,489 the interpretation of the game via these individual P.O.Vs. 264 00:09:51,524 --> 00:09:53,658 This is an exceptionally hard challenge. 265 00:09:53,693 --> 00:09:55,594 [Guy] Do you have an idea what the menu is? 266 00:09:55,628 --> 00:09:57,329 - [Michele] Seafood stew. - [Guy] Okay. 267 00:09:57,363 --> 00:09:58,496 Salsa was a... You grabbed salsa. 268 00:09:58,531 --> 00:09:59,764 Are you looking for something... 269 00:09:59,799 --> 00:10:01,833 - Tomato. We got this. - [Guy] Tomato? 270 00:10:01,867 --> 00:10:03,568 So, the first thing I have to get going is the base. 271 00:10:03,603 --> 00:10:06,605 I need onions and garlic sauteing somehow, 272 00:10:06,639 --> 00:10:08,506 so I'm rinsing out some of that brine 273 00:10:08,541 --> 00:10:10,875 from the pickled onions and garlic, 274 00:10:10,910 --> 00:10:12,711 and just start chopping them and sauteing them. 275 00:10:12,745 --> 00:10:14,579 Then, I take calabrian chilies 276 00:10:14,614 --> 00:10:15,780 to get some heat in there. 277 00:10:15,815 --> 00:10:17,682 Yeah, they make a little spice. 278 00:10:17,717 --> 00:10:20,352 My P.O.V. which is My New England 279 00:10:20,386 --> 00:10:22,821 is my love for New England food, 280 00:10:22,855 --> 00:10:24,656 New England people, and the lifestyle. 281 00:10:24,690 --> 00:10:26,925 Tearing apart some lobster. 282 00:10:26,959 --> 00:10:28,493 And I can't use fish stock, so for the liquid, 283 00:10:28,527 --> 00:10:31,563 I used the salsa and water. 284 00:10:31,597 --> 00:10:33,598 We need tomatoes, right? 285 00:10:33,633 --> 00:10:36,468 Fish stew has to be bright, so I add all my fresh herbs, 286 00:10:36,502 --> 00:10:39,904 basil, dill, green onions, 287 00:10:40,506 --> 00:10:42,307 and a ton of lemon zest. 288 00:10:43,576 --> 00:10:45,343 That is good. 289 00:10:46,445 --> 00:10:48,713 [dramatic music playing] 290 00:10:48,748 --> 00:10:50,448 [Guy] Viet, what's on the menu, bud? 291 00:10:50,483 --> 00:10:51,650 - Steak and langoustine. - All right? 292 00:10:51,684 --> 00:10:53,251 Yeah, it works for me. 293 00:10:53,285 --> 00:10:55,487 With 30 minutes, it's really hard 294 00:10:55,521 --> 00:10:56,788 to cook a steak properly. 295 00:10:56,822 --> 00:10:59,624 So, the quickest and best way to cook a steak 296 00:10:59,659 --> 00:11:01,393 is to deep fry it. 297 00:11:01,427 --> 00:11:03,495 Is he deep frying that steak? 298 00:11:03,529 --> 00:11:06,364 Oh, Viet, you're taking a risk? 299 00:11:06,399 --> 00:11:07,632 I gotta do this. 300 00:11:07,667 --> 00:11:08,833 [Aarti] Oh, my gosh. 301 00:11:08,868 --> 00:11:12,337 When I think of steak and I think of lobster, 302 00:11:12,371 --> 00:11:14,706 the one flavor that I really, really love serving 303 00:11:14,740 --> 00:11:16,708 with meats is a chimichurri sauce. 304 00:11:16,742 --> 00:11:20,211 And unfortunately, I'm only limited to capers, 305 00:11:20,246 --> 00:11:22,647 chives, parsley, dill, 306 00:11:22,682 --> 00:11:24,249 and Worcestershire sauce, 307 00:11:24,283 --> 00:11:26,351 and cocktail pickled onions. 308 00:11:26,385 --> 00:11:28,286 Fresh is the best and I've never used 309 00:11:28,320 --> 00:11:30,722 a jar of onions before. 310 00:11:30,756 --> 00:11:33,892 My strategy really is just to not overdo things. 311 00:11:33,926 --> 00:11:37,362 I pride myself in doing creative, high-end dishes 312 00:11:37,396 --> 00:11:39,431 while using accessible ingredients. 313 00:11:39,465 --> 00:11:41,599 You just dropped this beautiful ribeye 314 00:11:41,634 --> 00:11:43,368 - right into the fryer? - I sure did 315 00:11:43,402 --> 00:11:45,503 and I'm gonna smoke it next. 316 00:11:45,538 --> 00:11:48,373 That's okay, Guy, I'm a Food Network Star. 317 00:11:48,407 --> 00:11:49,507 I got this. 318 00:11:49,542 --> 00:11:51,509 [steak sizzling] 319 00:11:51,544 --> 00:11:53,511 [Guy] Jernard, what's the game plan with these chops? 320 00:11:53,546 --> 00:11:54,846 [Jernard] I'm gonna grill them. 321 00:11:54,880 --> 00:11:57,248 I really love creating for the family at home 322 00:11:57,283 --> 00:12:00,685 a nice ranch seasoned barbeque pork chop. 323 00:12:00,720 --> 00:12:03,488 You're taking the powdered ranch dressing... 324 00:12:03,522 --> 00:12:05,156 Yes. 325 00:12:05,191 --> 00:12:06,591 ...and you're making a barbeque sauce out of it? 326 00:12:06,625 --> 00:12:07,726 And that's gonna be the seasoning 327 00:12:07,760 --> 00:12:09,527 to provide that extra flavor. 328 00:12:09,562 --> 00:12:11,429 - Oh, I love this. - This is Flavortown, baby! 329 00:12:11,464 --> 00:12:13,665 Jernard's used a powdered dressing. 330 00:12:13,699 --> 00:12:15,533 You know, these things are weaponized. 331 00:12:15,568 --> 00:12:17,602 Basically, all it is is dried herbs 332 00:12:17,636 --> 00:12:19,504 and buttermilk powder in that ranch. 333 00:12:19,538 --> 00:12:21,840 And when you don't have the spice aisle, 334 00:12:21,874 --> 00:12:25,477 it's a fantastic way to get a ton of flavor. 335 00:12:25,511 --> 00:12:27,645 Uh, yes. Yeah. Yeah. 336 00:12:27,680 --> 00:12:29,647 [Matthew] Bring on the sauce. 337 00:12:29,682 --> 00:12:31,382 For my P.O.V. dinner, 338 00:12:31,417 --> 00:12:34,419 I'm gonna make #ChorizoShrimpPasta. 339 00:12:34,453 --> 00:12:36,788 I get my chorizo going, nice and caramelized, 340 00:12:36,822 --> 00:12:39,657 green onions, add in my pesto, pow! 341 00:12:39,692 --> 00:12:42,393 The hashtag means this has to be beautiful. 342 00:12:42,428 --> 00:12:44,329 I need to be able to take a picture of it 343 00:12:44,363 --> 00:12:45,964 and put it on social media. 344 00:12:45,998 --> 00:12:49,567 Add some Mexican crema to add flavors of the Southwest. 345 00:12:49,635 --> 00:12:52,670 It's acidic and then, also, like, rich and fatty 346 00:12:52,705 --> 00:12:55,473 from the chorizo, that's very good. 347 00:12:55,508 --> 00:12:57,675 Fifteen-minutes, chefs. You got 15. 348 00:12:57,710 --> 00:12:59,444 We're at the halfway point. 349 00:12:59,478 --> 00:13:00,779 [Michele] While my stew is simmering, 350 00:13:00,813 --> 00:13:02,947 I got my pizza dough on the grill. 351 00:13:02,982 --> 00:13:04,649 Yeah, I'm just using my hands like they don't burn. 352 00:13:04,683 --> 00:13:06,851 I need to get flavor on this bread. 353 00:13:06,886 --> 00:13:08,353 I can't just give them grilled pizza dough. 354 00:13:08,387 --> 00:13:10,688 So, I blend up the garlic, 355 00:13:10,723 --> 00:13:12,257 all the pickled stuff, calabrian chilies. 356 00:13:12,291 --> 00:13:14,125 Got some scallions. 357 00:13:14,160 --> 00:13:15,527 [blender whirring] 358 00:13:15,561 --> 00:13:17,495 [Michele] It's spicy, it's kinda bright, 359 00:13:17,530 --> 00:13:19,264 it tastes really good. 360 00:13:19,298 --> 00:13:21,699 Woo. All right. 361 00:13:21,734 --> 00:13:23,601 For my lobster part of the dish, 362 00:13:23,636 --> 00:13:26,638 I'm gonna make a langoustine tartar. 363 00:13:26,672 --> 00:13:29,240 Add a little bit of olive oil, some vinegar, 364 00:13:29,275 --> 00:13:30,842 some herbs, and caviar. 365 00:13:30,876 --> 00:13:33,578 It symbolizes wealth and success. 366 00:13:33,612 --> 00:13:36,548 What's magical about the ribeye steak 367 00:13:36,582 --> 00:13:38,616 is that there's two cuts there. 368 00:13:38,651 --> 00:13:40,585 There is the cap in the ribeye. 369 00:13:40,619 --> 00:13:41,686 And there was a little bit of fat left, 370 00:13:41,720 --> 00:13:43,655 and who doesn't love fat? 371 00:13:43,689 --> 00:13:45,523 I take that fat off, and deep fry it 372 00:13:45,558 --> 00:13:49,160 so you get some of that caramelized flavor in there. 373 00:13:49,195 --> 00:13:50,461 [makes sound] 374 00:13:50,496 --> 00:13:52,263 I'm gonna do a simple barbecue sauce 375 00:13:52,298 --> 00:13:53,798 to go over my pork chops. 376 00:13:53,833 --> 00:13:56,534 I add a little bit of the ranch seasoning 377 00:13:56,569 --> 00:13:59,704 to ensure that the ranch flavor shines. 378 00:13:59,738 --> 00:14:02,040 To the barbecue sauce. 379 00:14:02,575 --> 00:14:04,342 I'm gonna do a egg salad 380 00:14:04,376 --> 00:14:07,312 and I'm gonna do some hickory-smoked bacon in it. 381 00:14:07,346 --> 00:14:08,646 This is a dinner, not a dish, 382 00:14:08,681 --> 00:14:10,582 so I gotta have a complete meal. 383 00:14:10,616 --> 00:14:12,750 I'll take this egg salad to the next level. 384 00:14:12,785 --> 00:14:14,552 I want the bacon to have a nice 385 00:14:14,587 --> 00:14:17,488 little crunch bite to it, so it balances out. 386 00:14:17,523 --> 00:14:19,490 [Matthew] Jernard, what are you making, my friend? 387 00:14:19,525 --> 00:14:22,227 [Jernard] I'm making a grilled ranch 388 00:14:22,261 --> 00:14:23,561 and barbecue pork chop. 389 00:14:23,596 --> 00:14:25,396 You know what, who doesn't love ranch 390 00:14:25,431 --> 00:14:26,464 and who doesn't love barbecue sauce... 391 00:14:26,498 --> 00:14:28,099 Uh, my point exactly, hey! 392 00:14:28,133 --> 00:14:30,468 [Matthew] While the flavors in my sauce are developing, 393 00:14:30,502 --> 00:14:31,803 I need to work on my shrimps. 394 00:14:31,837 --> 00:14:34,706 I don't wanna fully cook the shrimp on the grill 395 00:14:34,740 --> 00:14:38,209 because I want them to go into the sauce 396 00:14:38,244 --> 00:14:39,577 that I developed, 397 00:14:39,612 --> 00:14:42,780 so they soak up all of that chorizo goodness. 398 00:14:42,815 --> 00:14:45,550 Next, we need to get the pasta going. 399 00:14:45,584 --> 00:14:47,452 I see your pasta is already portioned out. 400 00:14:47,486 --> 00:14:49,654 - You got some shrimps cooking. - [Matthew] I'm ready. 401 00:14:49,688 --> 00:14:51,489 I took some of the sauce from this, 402 00:14:51,523 --> 00:14:53,324 then added a little water, melt with butter. 403 00:14:53,359 --> 00:14:54,726 - Exactly. - You know, those glazey-glaze action. 404 00:14:54,760 --> 00:14:56,427 Was that just a little hip shake I just saw? 405 00:14:56,462 --> 00:14:57,795 - Just a little. - Little? Okay. 406 00:14:57,830 --> 00:14:59,631 Little something, something. Got it. Beautiful. 407 00:14:59,665 --> 00:15:01,466 Two minutes, chefs. 408 00:15:01,500 --> 00:15:03,334 Still working the bread? 409 00:15:03,369 --> 00:15:04,502 Working some bread. 410 00:15:04,536 --> 00:15:06,704 I got some nice orzo. 411 00:15:06,739 --> 00:15:10,375 I got my fish stew. Feeling good. 412 00:15:10,409 --> 00:15:11,676 I wanna make sure that the judges get 413 00:15:11,710 --> 00:15:13,745 a little bit of lobster, some clams. 414 00:15:13,779 --> 00:15:17,282 Everybody get some clams and mussels. 415 00:15:17,316 --> 00:15:18,483 And then, my broth. 416 00:15:18,517 --> 00:15:20,685 Time goes by really fast in Flavortown, 417 00:15:20,719 --> 00:15:23,588 so I'm looking at my plates, they're a little messy 418 00:15:23,622 --> 00:15:25,590 but I know that I packed 419 00:15:25,624 --> 00:15:27,225 in that New England flavor in there. 420 00:15:27,259 --> 00:15:28,426 I'm proud of my dish. 421 00:15:31,463 --> 00:15:33,331 [Viet] This embodies the American dream 422 00:15:33,365 --> 00:15:34,666 because you got a steak. 423 00:15:34,700 --> 00:15:38,436 Amazing. You got langoustine, you got caviar. 424 00:15:38,470 --> 00:15:40,605 I have my chimichurri sauce, and then I plate 425 00:15:40,639 --> 00:15:43,708 my deep fried ribeye fat. 426 00:15:43,742 --> 00:15:46,878 [Guy] One minute! One minute to go! 427 00:15:46,912 --> 00:15:49,580 I pull those pork chops out and they're looking beautiful. 428 00:15:49,615 --> 00:15:52,350 It's time for me to coat them in the sauce. 429 00:15:52,384 --> 00:15:54,519 The only thing that has me concerned 430 00:15:54,553 --> 00:15:56,354 is this pre-made egg salad. 431 00:15:56,388 --> 00:15:57,922 Thirty seconds, chefs. 432 00:15:57,957 --> 00:16:01,893 [Matthew] I twirl that pasta like it was a tall tower, 433 00:16:01,927 --> 00:16:04,462 and I just take those perfectly cooked shrimp 434 00:16:04,496 --> 00:16:05,830 and I put it right on top, 435 00:16:05,864 --> 00:16:08,499 and then I drizzle on a little more sauce. 436 00:16:08,534 --> 00:16:11,402 I'm gonna take some chives, cut them up, 437 00:16:11,437 --> 00:16:14,572 and put them in the form of a hashtag? 438 00:16:14,606 --> 00:16:15,740 Yeah, I like that. 439 00:16:15,774 --> 00:16:18,476 There's so much beautiful food right now 440 00:16:18,544 --> 00:16:19,711 happening in this kitchen. 441 00:16:19,745 --> 00:16:24,549 [Guy] Five, four, three, two, one. 442 00:16:24,583 --> 00:16:27,251 And that's it, chefs. Stop working. 443 00:16:28,187 --> 00:16:29,287 Great job, y'all. 444 00:16:29,321 --> 00:16:32,357 - Woo! - Hmm, I'm proud of that. 445 00:16:32,391 --> 00:16:34,359 [Guy] Well, chefs, I gotta tell you, 446 00:16:34,393 --> 00:16:36,728 you were so busy seeing stars. 447 00:16:36,762 --> 00:16:40,031 Let's take it to the judges' right this way. 448 00:16:45,604 --> 00:16:47,472 All right, judges. Here we are. 449 00:16:47,506 --> 00:16:48,740 Game one of our Food Network Star Favorites. 450 00:16:48,774 --> 00:16:50,942 Our chefs had to make a P.O.V. dinner 451 00:16:50,976 --> 00:16:55,246 using ingredients from only five sections of the store 452 00:16:55,280 --> 00:16:56,514 with the stars on them. 453 00:16:56,548 --> 00:16:59,417 First up, Chef Matt. 454 00:16:59,451 --> 00:17:00,752 I did Food Network Star twice, 455 00:17:00,786 --> 00:17:02,687 so I've had two separate Point of Views. 456 00:17:02,721 --> 00:17:05,857 Hashtag, reaching everybody through social media 457 00:17:05,891 --> 00:17:10,361 via beautifully plated delicious looking food. 458 00:17:10,396 --> 00:17:12,830 Second, I am born and raised Arizona, 459 00:17:12,865 --> 00:17:14,499 so I love flavors of the southwest. 460 00:17:14,533 --> 00:17:19,370 I made a chorizo shrimp pasta with basil pesto. 461 00:17:19,405 --> 00:17:21,639 I think you did a good job of shopping 462 00:17:21,673 --> 00:17:23,508 within those aisles and coming up something 463 00:17:23,542 --> 00:17:26,511 that is your P.O.V. but also very delicious. 464 00:17:26,545 --> 00:17:27,812 Thank you. 465 00:17:27,846 --> 00:17:29,914 I really love the creaminess and the sharpness 466 00:17:29,948 --> 00:17:34,519 of the pecorino against that umami of the chorizo. 467 00:17:34,553 --> 00:17:36,521 But the sauce here is a little tight. 468 00:17:36,555 --> 00:17:37,889 It's eating a little bit dry. 469 00:17:37,923 --> 00:17:40,158 I think you could just use, uh, a little grease. 470 00:17:40,192 --> 00:17:41,759 Sure. Thank you. 471 00:17:41,794 --> 00:17:43,861 All right. Not to be outdone, Chef Viet Pham. 472 00:17:43,896 --> 00:17:46,697 What I've created for you is steak and langoustine, 473 00:17:46,732 --> 00:17:49,500 something to me that is truly the American dream. 474 00:17:49,535 --> 00:17:51,502 I deep fried the steak. 475 00:17:51,537 --> 00:17:54,839 Nice even crust all around and I broke the meat up. 476 00:17:54,873 --> 00:17:57,375 You have the cap, you have the ribeye, 477 00:17:57,409 --> 00:17:58,676 and you have the fat. Enjoy. 478 00:17:58,710 --> 00:18:02,046 That little nugget of fat on the plate 479 00:18:02,081 --> 00:18:03,581 - is out of control. - [Guy] I'm sorry, 480 00:18:03,615 --> 00:18:05,450 when in the last time have we ever heard 481 00:18:05,484 --> 00:18:08,653 on Guy's Grocery Games, that little nugget of fat 482 00:18:08,687 --> 00:18:10,521 on the plate was out of this world? 483 00:18:10,556 --> 00:18:13,291 - That is a quote for the ages. - I'm sorry, y'all. 484 00:18:13,325 --> 00:18:16,327 The home of the little fat nugget. 485 00:18:16,361 --> 00:18:17,595 You separated all the pieces of meat, 486 00:18:17,629 --> 00:18:19,730 it shows a lot of technical precision. 487 00:18:19,765 --> 00:18:22,033 They all eat individually, differently and I like that. 488 00:18:22,067 --> 00:18:25,570 My favorite part of this dish is that chimichurri. 489 00:18:25,604 --> 00:18:28,539 It really balances out all the richness of the meat. 490 00:18:28,574 --> 00:18:32,443 But it needs a vegetable, it needs a starch 491 00:18:32,478 --> 00:18:34,679 in order to, sort of, fill it out 492 00:18:34,713 --> 00:18:36,414 and really make it feel like dinner. 493 00:18:37,015 --> 00:18:37,682 Next time. 494 00:18:37,716 --> 00:18:39,383 Like more little nuggets of fat. 495 00:18:39,418 --> 00:18:42,954 - Okay. - [laughter] 496 00:18:42,988 --> 00:18:44,722 All right. Up next, Chef Jernard. 497 00:18:44,756 --> 00:18:46,958 All right. My culinary Point of View 498 00:18:46,992 --> 00:18:49,594 on Food Network Star was family, food, and fun. 499 00:18:49,628 --> 00:18:52,630 I'm definitely from the South, so what I've created for you 500 00:18:52,664 --> 00:18:57,401 is a barbecue ranch bone-in pork chop. 501 00:18:57,436 --> 00:18:59,403 But then, hey, you just can't have a pork chop 502 00:18:59,438 --> 00:19:00,805 without having a nice side, 503 00:19:00,839 --> 00:19:05,443 so I got a hickory bacon egg salad to accompany that. 504 00:19:05,477 --> 00:19:08,513 That is the tenderest pork chop 505 00:19:08,547 --> 00:19:10,281 I've ever eaten on Grocery Games. 506 00:19:10,315 --> 00:19:11,949 It's pink and it's juicy. 507 00:19:11,984 --> 00:19:14,285 That ranch dressing gives it a little bit of a tang, 508 00:19:14,319 --> 00:19:16,087 almost like you brined it. 509 00:19:16,121 --> 00:19:19,690 I'm from Kentucky, pork chops are very, very popular. 510 00:19:19,725 --> 00:19:21,592 This reminds me of what we grew up eating. 511 00:19:21,627 --> 00:19:24,228 So, as far as P.O.V. goes, I love it. 512 00:19:24,263 --> 00:19:26,497 I wish that there was a little bit of acid in here 513 00:19:26,532 --> 00:19:28,266 because it's a little bit heavy, 514 00:19:28,300 --> 00:19:29,567 but all in all, very delicious. 515 00:19:29,601 --> 00:19:31,335 - Thank you. - It's very clear by this 516 00:19:31,370 --> 00:19:32,770 that you still have all of the chops 517 00:19:32,804 --> 00:19:35,740 that got you as far as it did in Food Network Star. 518 00:19:35,774 --> 00:19:37,608 But I think I want a little bit more Jernard 519 00:19:37,643 --> 00:19:39,510 in this egg salad, though. 520 00:19:39,545 --> 00:19:41,412 It doesn't have the funk, and the flair, 521 00:19:41,446 --> 00:19:43,414 and the freshness that's going on in the pork chop. 522 00:19:44,049 --> 00:19:44,782 [Guy] All right. 523 00:19:44,816 --> 00:19:47,218 Not to be outdone, Chef Michele. 524 00:19:47,252 --> 00:19:48,553 Woo, my P.O.V., you guys, 525 00:19:48,587 --> 00:19:50,321 my New England right there in a bowl. 526 00:19:50,355 --> 00:19:52,089 I'm Greek-Sicilian, so I made 527 00:19:52,124 --> 00:19:55,760 a New England style fish stew with Mediterranean orzo. 528 00:19:55,794 --> 00:19:58,362 And a little bit of grilled bread on the side. 529 00:19:58,397 --> 00:20:02,767 You really managed to make your P.O.V. 530 00:20:02,801 --> 00:20:06,370 fit completely within the parameters of the game. 531 00:20:06,405 --> 00:20:09,373 You found the salsa and it really adds 532 00:20:09,408 --> 00:20:10,908 this level of long cooked flavor 533 00:20:10,943 --> 00:20:14,579 that's really necessary here, so great job there. 534 00:20:14,613 --> 00:20:17,114 All that orzo catches all of the various drippings 535 00:20:17,149 --> 00:20:19,617 and juices from all of the perfectly cooked shellfish. 536 00:20:19,651 --> 00:20:21,586 And then, you go the next step and you're like, 537 00:20:21,620 --> 00:20:23,454 oh, there's pizza dough. Fine, I'll just call it bread. 538 00:20:23,488 --> 00:20:25,623 I'm happy to report that you haven't changed. 539 00:20:25,657 --> 00:20:28,259 The problem is the vessel that you've chosen 540 00:20:28,293 --> 00:20:29,493 to plate in. 541 00:20:29,528 --> 00:20:30,695 It's way too small 542 00:20:30,729 --> 00:20:32,530 and I'm not getting enough sauce, 543 00:20:32,564 --> 00:20:34,498 so something that's so luscious and supple 544 00:20:34,533 --> 00:20:35,700 is a little bit dry. 545 00:20:35,734 --> 00:20:37,835 Thank you. I appreciate it. 546 00:20:37,869 --> 00:20:39,437 I think you all represented your P.O.V. well. 547 00:20:39,471 --> 00:20:41,572 We're gonna send you back to the kitchens, 548 00:20:41,607 --> 00:20:42,607 let the judges deliberate. 549 00:20:42,641 --> 00:20:44,342 Thank you very much. See you in a bit. 550 00:20:44,376 --> 00:20:46,410 Judges, did anyone's Point of View 551 00:20:46,445 --> 00:20:47,712 missed the point? 552 00:20:47,746 --> 00:20:49,880 Matthew's dish was authentically Arizonan 553 00:20:49,915 --> 00:20:51,616 and still had some of that funk 554 00:20:51,650 --> 00:20:55,386 that we know Matthew for, but it was unpleasantly dry. 555 00:20:55,420 --> 00:20:58,389 Viet did great in terms of his P.O.V. 556 00:20:58,423 --> 00:20:59,690 Where he fell down for me is that 557 00:20:59,725 --> 00:21:01,726 it didn't feel like dinner. 558 00:21:01,760 --> 00:21:03,594 Jernard did a fantastic job. 559 00:21:03,629 --> 00:21:05,429 The egg salad for me could've used 560 00:21:05,464 --> 00:21:07,531 a little bit more finesse. 561 00:21:07,566 --> 00:21:08,733 [Guy] Chef Michele. 562 00:21:08,767 --> 00:21:10,601 [Justin] That was a bountiful dish. 563 00:21:10,636 --> 00:21:13,704 That said, that plating was just a mess. 564 00:21:13,739 --> 00:21:15,606 [Guy] Remember, 20 points in taste, 565 00:21:15,641 --> 00:21:17,375 20 points in gameplay, 566 00:21:17,409 --> 00:21:19,710 and 10 points available in plating. 567 00:21:19,745 --> 00:21:23,381 [Damaris] Ooh, this is a tough one. 568 00:21:29,521 --> 00:21:32,990 It all comes down to the final scores. 569 00:21:33,358 --> 00:21:34,425 Viet first, 570 00:21:36,662 --> 00:21:39,797 14 in game play, taste was in seventeen, 571 00:21:39,831 --> 00:21:44,769 plating is in eight, for a total of thirty-nine. 572 00:21:44,803 --> 00:21:48,205 Chef Michele, eighteen in gameplay. 573 00:21:48,240 --> 00:21:49,407 Very nice. 574 00:21:49,441 --> 00:21:51,676 Sixteen in taste, 575 00:21:51,710 --> 00:21:53,544 - six in plating. - Ouch. 576 00:21:53,578 --> 00:21:56,814 [Guy] It had to be that bowl, for a score of 40. 577 00:21:57,349 --> 00:21:58,582 - Matthew. - Yes, sir. 578 00:21:58,617 --> 00:22:03,487 [Guy] Sixteen in gameplay, fifteen in taste, 579 00:22:03,522 --> 00:22:07,425 eight in plating for a thirty-nine. 580 00:22:07,459 --> 00:22:09,493 So, we either have two tied in the bottom. 581 00:22:09,528 --> 00:22:11,262 For my buddy Jernard, 582 00:22:11,296 --> 00:22:13,998 fifteen in gameplay, 583 00:22:14,433 --> 00:22:16,812 sixteen in taste. 584 00:22:16,836 --> 00:22:21,939 Ooh, a seven in plating for a thirty-eight. 585 00:22:21,973 --> 00:22:25,609 And Jernard, the reason that we brought you back here 586 00:22:25,644 --> 00:22:26,677 is because people love you guys. 587 00:22:26,712 --> 00:22:30,114 And I gotta be honest with you, 588 00:22:30,148 --> 00:22:32,149 I still think you got it, so I'm not sending you home. 589 00:22:32,184 --> 00:22:34,352 [Michele] Yes! Yeah! 590 00:22:34,386 --> 00:22:35,853 - [cheers and applause] - [Guy] Okay? 591 00:22:35,887 --> 00:22:38,756 So, second and deciding round is coming up. 592 00:22:38,790 --> 00:22:41,292 Chefs, back to your carts, good luck. 593 00:22:42,828 --> 00:22:45,596 If you think about what Food Network Star was, 594 00:22:45,630 --> 00:22:47,798 for a lot of people, it was their guilty pleasure. 595 00:22:47,833 --> 00:22:51,602 So, I want you to make the judges a guilty pleasure. 596 00:22:51,636 --> 00:22:54,105 But to make it challenging, 597 00:22:54,139 --> 00:22:57,786 we're gonna make it a guilt-free guilty pleasure. 598 00:22:57,810 --> 00:23:01,312 A dish that satisfies those decadent cravings 599 00:23:01,346 --> 00:23:03,514 and yet leaves you with no regrets. 600 00:23:03,548 --> 00:23:05,516 So, to get you started 601 00:23:05,550 --> 00:23:07,618 on your guilt-free guilty pleasure, 602 00:23:07,652 --> 00:23:09,553 I made up a short grocery list, 603 00:23:09,588 --> 00:23:12,623 which everybody loves my grocery list. 604 00:23:12,657 --> 00:23:14,325 No? Not so much? You're shaking your head. 605 00:23:14,359 --> 00:23:15,493 Yup. 606 00:23:15,527 --> 00:23:17,395 I want you to use 607 00:23:17,429 --> 00:23:18,996 almond milk, 608 00:23:19,531 --> 00:23:22,400 an item from aisle four, 609 00:23:23,168 --> 00:23:24,402 perfect. 610 00:23:24,436 --> 00:23:25,736 And something frozen. 611 00:23:25,771 --> 00:23:27,571 Shop for anything else you want. 612 00:23:27,606 --> 00:23:30,441 But those are must-have ingredients 613 00:23:30,475 --> 00:23:32,243 because this is grocery list. 614 00:23:33,578 --> 00:23:35,546 Oh, thank you so much. 615 00:23:35,580 --> 00:23:36,747 - Not really. - For you three. 616 00:23:36,782 --> 00:23:38,649 - Thank you. - Thirty minutes to create 617 00:23:38,683 --> 00:23:42,486 your guilt-free guilty pleasure. 618 00:23:42,521 --> 00:23:47,792 Now, you four have got these three items to follow. 619 00:23:47,826 --> 00:23:49,727 You miss two of them, you miss one of them, 620 00:23:49,761 --> 00:23:52,329 and you will go home for sure without any money. 621 00:23:52,364 --> 00:23:53,664 - Yeah. - Okay? You understand that? 622 00:23:53,698 --> 00:23:56,066 All right. Aisle Four... 623 00:23:56,101 --> 00:23:57,134 Oh. 624 00:23:57,169 --> 00:23:58,969 [laughter] 625 00:24:01,239 --> 00:24:02,473 Woo! 626 00:24:02,507 --> 00:24:03,874 This is Grocery List and I have to make 627 00:24:03,909 --> 00:24:05,509 a guilt-free guilty pleasure. 628 00:24:05,544 --> 00:24:06,811 I totally know what I'm making. 629 00:24:06,845 --> 00:24:08,679 When I think of a guilty pleasure, 630 00:24:08,713 --> 00:24:11,526 immediately I was just like pasticcio Bolognese. 631 00:24:11,550 --> 00:24:13,184 Healthier. 632 00:24:13,218 --> 00:24:14,518 My plan to lighten up 633 00:24:14,553 --> 00:24:16,487 this extremely heavy dish 634 00:24:16,521 --> 00:24:18,255 is to take out the egg yolks, 635 00:24:18,290 --> 00:24:19,701 change the beef to turkey, 636 00:24:19,725 --> 00:24:22,493 and to use almond milk for my bechamel sauce. 637 00:24:22,527 --> 00:24:24,695 From Aisle four, I grab strained tomatoes 638 00:24:24,729 --> 00:24:27,264 and the pasta for my Bolognese. 639 00:24:27,299 --> 00:24:28,566 What is this frozen stuff? 640 00:24:28,600 --> 00:24:31,101 I am grabbing frozen basil. 641 00:24:31,136 --> 00:24:32,403 Frozen basil. 642 00:24:32,437 --> 00:24:33,437 Okay. We need cheese. 643 00:24:33,472 --> 00:24:34,572 Fresh mozzarella because you cannot make 644 00:24:34,606 --> 00:24:36,540 any pasta dish without it. 645 00:24:36,575 --> 00:24:38,542 Take a little mozzarella. 646 00:24:38,577 --> 00:24:40,911 I would take that almond milk. 647 00:24:40,946 --> 00:24:42,646 I would make nachos in a heartbeat. 648 00:24:42,681 --> 00:24:45,716 Some vegan cheese, get some tortilla chips. 649 00:24:45,750 --> 00:24:47,485 Take little meat, ground meat, make some... 650 00:24:47,519 --> 00:24:49,320 Uh, I'd make... 651 00:24:49,354 --> 00:24:52,056 If I had a free kitchen, I'd be making them for you. 652 00:24:52,591 --> 00:24:53,858 Oh, what do I make? 653 00:24:53,892 --> 00:24:58,362 Guilt-free guilty pleasure is like oil and water. 654 00:24:58,396 --> 00:24:59,530 They don't mix. 655 00:24:59,564 --> 00:25:01,432 Ground turkey, where you at? 656 00:25:01,466 --> 00:25:03,534 What does any guilt-free dish need? 657 00:25:03,568 --> 00:25:06,270 Great protein and how do you achieve that? 658 00:25:06,304 --> 00:25:07,838 Ground turkey, I love brunch, 659 00:25:07,873 --> 00:25:12,443 so I'm gonna make an open-face brunch spectacular. 660 00:25:12,477 --> 00:25:14,612 Fried sunny side up egg, bacon, 661 00:25:14,646 --> 00:25:17,615 and thick cut toasted brioche. 662 00:25:17,649 --> 00:25:20,451 Got my running shoes on today. 663 00:25:20,485 --> 00:25:23,654 Guilt-free guilty pleasure and how do I do that? 664 00:25:23,688 --> 00:25:27,625 By creating a guilt-free cheese sauce 665 00:25:27,659 --> 00:25:29,793 using the almond milk. 666 00:25:29,828 --> 00:25:31,562 I grab the frozen chilies, 667 00:25:31,596 --> 00:25:34,532 I grab the gochujang from Aisle 4. 668 00:25:34,566 --> 00:25:36,534 Ooh, this is gonna be spicy. 669 00:25:36,568 --> 00:25:39,303 Grab jalapenos, I grab scallions. 670 00:25:39,337 --> 00:25:41,438 This is gonna give the dish lift. 671 00:25:41,473 --> 00:25:43,440 Let's get cooking! 672 00:25:46,545 --> 00:25:49,547 Right here, nutritional yeast seasoning. 673 00:25:49,581 --> 00:25:52,650 That, some almonds, and some of the almond milk 674 00:25:52,684 --> 00:25:55,452 will make you some vegan nacho cheese 675 00:25:55,487 --> 00:25:57,521 that will blow your mind. 676 00:25:57,556 --> 00:25:59,223 What am I gonna do? What am I gonna do? 677 00:25:59,257 --> 00:26:00,558 I'm gonna do a dessert. 678 00:26:00,592 --> 00:26:01,825 When I think of guilty pleasure, 679 00:26:01,860 --> 00:26:03,694 the first thing I think of is dessert. 680 00:26:03,728 --> 00:26:05,629 I'm gonna make guilt-free fruit parfait. 681 00:26:05,664 --> 00:26:07,431 So, I'm grabbing some chocolate cake mix 682 00:26:07,465 --> 00:26:09,433 because it's already all done. 683 00:26:09,467 --> 00:26:10,801 Something from Aisle four. 684 00:26:10,835 --> 00:26:12,469 I'm gonna grab the mole. 685 00:26:12,504 --> 00:26:14,805 It's gonna add like a nice little bite 686 00:26:14,839 --> 00:26:16,407 to the cake batter. 687 00:26:16,441 --> 00:26:17,608 And the almond milk is going to be 688 00:26:17,642 --> 00:26:19,610 a substitute for a whipped cream. 689 00:26:19,644 --> 00:26:22,513 I'm grabbing soy lecithin because it's an emulsifier 690 00:26:22,581 --> 00:26:24,481 and it gives it this creamy mouth feel. 691 00:26:24,516 --> 00:26:25,883 Something frozen. 692 00:26:25,917 --> 00:26:27,585 I'm thinking of like frozen Hawaiian bread 693 00:26:27,619 --> 00:26:28,786 which I really love 694 00:26:28,820 --> 00:26:31,555 because it has this really nice buttery texture. 695 00:26:31,590 --> 00:26:33,257 I gotta get cooking. 696 00:26:34,793 --> 00:26:36,493 [Guy] What are you making, chef? 697 00:26:36,528 --> 00:26:37,628 I'm thinking about doing something 698 00:26:37,662 --> 00:26:39,730 similar to an etouffee. 699 00:26:39,764 --> 00:26:41,332 - [Guy] Okay. - Um, bell peppers, onions. 700 00:26:41,366 --> 00:26:42,967 I got you. I got you. 701 00:26:44,135 --> 00:26:46,737 [Jernard] I'm thinking about making an almond milk, 702 00:26:46,771 --> 00:26:49,473 craw fish, and shrimp etouffee 703 00:26:49,507 --> 00:26:52,176 with a nice almond cream rice. 704 00:26:53,545 --> 00:26:56,146 I'm grabbing canned roasted garlic tomatoes 705 00:26:56,181 --> 00:26:58,415 from aisle four because it already have 706 00:26:58,450 --> 00:27:00,150 the garlic in it. 707 00:27:00,185 --> 00:27:01,652 One of my biggest hacks that I'm gonna do 708 00:27:01,686 --> 00:27:04,054 to make this dish less guilty 709 00:27:04,089 --> 00:27:06,657 is I'm gonna reduce the amount of flour and oil 710 00:27:06,691 --> 00:27:08,459 that I use to make my roux, 711 00:27:08,493 --> 00:27:11,462 and also using fresh bell peppers in it 712 00:27:11,496 --> 00:27:13,664 to make you feel good about what you're eating. 713 00:27:13,698 --> 00:27:15,699 Last round, I had the lowest score, 714 00:27:15,734 --> 00:27:17,534 but Guy let me went on through. 715 00:27:17,569 --> 00:27:20,671 So, this time, I gotta really bring it on in. 716 00:27:20,705 --> 00:27:23,374 The most difficult challenge you had 717 00:27:23,408 --> 00:27:25,342 in Food Network Star. 718 00:27:25,377 --> 00:27:26,844 I had to do a fashion show challenge. 719 00:27:26,878 --> 00:27:29,313 Take kind of an ugly dish and turn it into something 720 00:27:29,347 --> 00:27:30,714 that was runway ready. 721 00:27:30,749 --> 00:27:32,916 My most difficult challenge was when 722 00:27:32,951 --> 00:27:36,487 we had to convey a particular emotion 723 00:27:36,521 --> 00:27:38,322 through our dish and mine was fear. 724 00:27:38,356 --> 00:27:41,458 - It was awful. - I had to do cocktails, 725 00:27:41,493 --> 00:27:43,360 so I had to drink a little bit. 726 00:27:43,395 --> 00:27:45,362 It did not help my presentation at all. 727 00:27:45,397 --> 00:27:47,398 Oh, I gotta see some of this. 728 00:27:52,303 --> 00:27:52,803 [Guy] Twenty-five minutes. 729 00:27:53,972 --> 00:27:58,542 Guy is asking them to make a guilt-free guilty pleasure. 730 00:27:58,576 --> 00:27:59,877 Got to play the game. 731 00:28:00,745 --> 00:28:03,614 Michele really is great at game play. 732 00:28:03,648 --> 00:28:05,449 She's balance ground turkey 733 00:28:05,483 --> 00:28:07,384 instead of ground beef in her dish. 734 00:28:07,419 --> 00:28:11,388 So, my dish is a play on baked ziti 735 00:28:11,423 --> 00:28:13,424 meets pasticcio. 736 00:28:13,458 --> 00:28:14,958 First, I have to work on the bolognese. 737 00:28:14,993 --> 00:28:17,361 I'm using turkey meat because I'm trying to bring out 738 00:28:17,395 --> 00:28:18,696 the best flavor I can, 739 00:28:18,730 --> 00:28:20,564 because it's all about usually the beef, 740 00:28:20,598 --> 00:28:23,200 the pancetta, all the good fat. 741 00:28:24,302 --> 00:28:25,536 Then, I wanna add the frozen basil 742 00:28:25,570 --> 00:28:27,604 because we have to incorporate it. 743 00:28:27,639 --> 00:28:28,605 But I still wanna use fresh basil. 744 00:28:28,640 --> 00:28:31,141 Like, you have to brighten this dish up. 745 00:28:32,210 --> 00:28:34,344 I'm adding parmesan cheese because you cannot make 746 00:28:34,379 --> 00:28:36,380 pasta dish without parmesan. 747 00:28:36,414 --> 00:28:38,248 I don't care who you are, I don't care what you say, 748 00:28:38,283 --> 00:28:39,416 parmesan cheese, staple. 749 00:28:41,853 --> 00:28:43,721 For my guilt-free guilty pleasure, 750 00:28:43,755 --> 00:28:45,522 I'm gonna make toasted brioche 751 00:28:45,557 --> 00:28:47,391 with a sunny side-up egg, 752 00:28:47,425 --> 00:28:51,228 bacon, and beautiful gochujang cheese sauce. 753 00:28:52,597 --> 00:28:54,331 What makes this guiltless? 754 00:28:54,365 --> 00:28:55,432 I'm gonna make it healthier 755 00:28:55,467 --> 00:28:56,667 by adding the almond milk... 756 00:28:56,701 --> 00:28:58,502 - Okay. - ...light sour cream, 757 00:28:58,536 --> 00:29:00,270 and then adding frozen chilies. 758 00:29:00,305 --> 00:29:01,605 Okay. Okay. Yeah. 759 00:29:01,639 --> 00:29:03,507 First I need to make my gochujang cheese sauce. 760 00:29:03,541 --> 00:29:06,310 I have to incorporate my frozen chilies. 761 00:29:06,344 --> 00:29:08,078 That's going add the heat. 762 00:29:09,647 --> 00:29:14,451 And not just a dash but a lot of the almond milk, ooh. 763 00:29:14,486 --> 00:29:17,087 And that's gonna add that beautiful nutty flavor. 764 00:29:18,823 --> 00:29:21,425 It's good again. Oh, it's good again. 765 00:29:22,594 --> 00:29:24,795 All right, chef, what's your game plan? 766 00:29:24,829 --> 00:29:27,297 Fruit parfait, so, I'm gonna lighten up 767 00:29:27,332 --> 00:29:28,565 the, uh, cake mix with egg whites. 768 00:29:28,599 --> 00:29:29,533 - Nice. - [Viet] And almond milk. 769 00:29:29,567 --> 00:29:30,701 Microwave it. 770 00:29:30,735 --> 00:29:32,236 And then, I'm gonna finish it up 771 00:29:32,270 --> 00:29:33,570 with a coco emulsion 772 00:29:33,605 --> 00:29:35,405 - made from almond milk. - Love it. 773 00:29:35,440 --> 00:29:36,840 The mole from aisle four 774 00:29:36,875 --> 00:29:38,876 is gonna pair really nicely with the chocolate cake. 775 00:29:38,910 --> 00:29:42,446 I poured the cake batter into the dispenser. 776 00:29:42,480 --> 00:29:44,581 It lightens it up, and then you just siphon it out 777 00:29:44,616 --> 00:29:47,284 into a bowl and you get this really nice 778 00:29:47,318 --> 00:29:48,786 beautiful foamy cake mix, 779 00:29:48,820 --> 00:29:51,555 and what's the fastest way to cook a cake? 780 00:29:51,589 --> 00:29:53,857 The microwave. 781 00:29:53,892 --> 00:29:56,493 Next, I need to work on my coco flavored whipped cream. 782 00:29:56,528 --> 00:29:58,495 This cream is guilt-free 783 00:29:58,530 --> 00:30:02,332 because I substituted almond milk for whipped cream. 784 00:30:02,367 --> 00:30:06,370 In my bowl, there's coco powder and soy lecithin. 785 00:30:06,404 --> 00:30:09,406 So, the trick is I'm adding some soy lecithin to this, 786 00:30:09,440 --> 00:30:10,774 it helps this foam up. 787 00:30:10,809 --> 00:30:12,743 And what I'm gonna do is I'm gonna take the foam 788 00:30:12,777 --> 00:30:15,546 and I'm gonna scoot it over the pudding 789 00:30:15,580 --> 00:30:18,048 to mimic a whipped topping. 790 00:30:20,718 --> 00:30:23,520 For my guilt-free guilty pleasure, 791 00:30:23,555 --> 00:30:25,756 I'm gonna make an almond milk roux 792 00:30:25,790 --> 00:30:28,525 with the crawfish and shrimp etouffee 793 00:30:28,560 --> 00:30:29,726 with the almond rice. 794 00:30:29,761 --> 00:30:31,395 All right, Chef, how are we looking? 795 00:30:31,429 --> 00:30:32,729 I'm getting my bell peppers. 796 00:30:32,764 --> 00:30:35,499 I got me some already canned tomatoes 797 00:30:35,533 --> 00:30:38,235 that has garlic and oregano in them. 798 00:30:38,269 --> 00:30:39,636 Etouffee is a gravy. 799 00:30:39,671 --> 00:30:42,840 It means smothered, to smother something. 800 00:30:42,874 --> 00:30:46,543 And the perfect thing to smother is rice. 801 00:30:46,578 --> 00:30:49,780 I'm about to introduce almond to Louisiana. 802 00:30:49,814 --> 00:30:53,617 I'm gonna add in my canned tomatoes from our aisle four. 803 00:30:53,651 --> 00:30:56,620 The almond milk is perfect for making this guilt-free 804 00:30:56,654 --> 00:30:59,623 because I'm replacing the amount of flour that I'm use, 805 00:30:59,657 --> 00:31:01,592 because I'm relying on the almond milk 806 00:31:01,626 --> 00:31:03,594 to give it that nice good creamy thickness. 807 00:31:03,628 --> 00:31:04,761 Yes, yes, yes. 808 00:31:04,796 --> 00:31:07,564 [Guy] Fifteen-minutes, halfway! 809 00:31:07,599 --> 00:31:08,632 Next, I'm starting on my bechamel. 810 00:31:08,666 --> 00:31:10,400 So you got your almond milk down. 811 00:31:10,435 --> 00:31:11,668 - I got my almond milk down. - Great. 812 00:31:11,703 --> 00:31:13,303 [Michele] It's healthy, it's creamy. 813 00:31:13,338 --> 00:31:14,638 - Looking forward to that. - Oh, yeah. 814 00:31:14,672 --> 00:31:17,207 It's a guilty guilt-free pleasure 815 00:31:17,242 --> 00:31:18,475 but we're in Flavortown. 816 00:31:18,509 --> 00:31:20,544 It didn't say take out all the fat. 817 00:31:20,578 --> 00:31:22,813 My guilty love, pasta. 818 00:31:22,847 --> 00:31:27,217 Once I get my meat sauce in that cast iron, bechamel. 819 00:31:27,252 --> 00:31:28,418 Bechamel goes on top. 820 00:31:29,520 --> 00:31:30,821 Fresh mozz. 821 00:31:30,855 --> 00:31:32,656 And then, cook into the salamander. 822 00:31:32,690 --> 00:31:34,558 I scored the highest in the challenge, 823 00:31:34,592 --> 00:31:36,727 so when I win the money today, 824 00:31:36,761 --> 00:31:38,595 I have not traveled for a while, 825 00:31:38,630 --> 00:31:41,732 so a trip to Greece is definitely first up. 826 00:31:41,766 --> 00:31:43,734 Chef Matt. Give me the rundown, buddy. 827 00:31:43,768 --> 00:31:46,203 So, I got a red dragon cheese sauce 828 00:31:46,237 --> 00:31:47,504 with ground turkey. 829 00:31:47,538 --> 00:31:49,840 Just to keep it guilt-free, thick cut brioche 830 00:31:49,874 --> 00:31:52,576 toasted in extra virgin olive oil, egg, bacon, 831 00:31:52,610 --> 00:31:54,344 - call it a day. - [Guy] Okay. 832 00:31:54,379 --> 00:31:55,512 [Matthew] If I win the money today, 833 00:31:55,546 --> 00:31:57,314 I'm going to the top of Italy 834 00:31:57,348 --> 00:31:58,649 and then to the bottom of Italy, 835 00:31:58,683 --> 00:32:01,118 and I'm gonna eat my way all the way in between, 836 00:32:01,152 --> 00:32:04,321 and that's gonna expand my chef palate even further. 837 00:32:06,791 --> 00:32:09,893 I'm gonna make some Hawaiian bread croutons. 838 00:32:09,928 --> 00:32:13,030 What I'm looking for is to toast it up a little bit 839 00:32:13,064 --> 00:32:17,334 and dry it out, so it offers this nice textural contrast 840 00:32:17,368 --> 00:32:20,504 in this parfait that's typically just really moist. 841 00:32:20,538 --> 00:32:22,005 I'm out. 842 00:32:22,540 --> 00:32:23,674 Now, I have to start 843 00:32:23,708 --> 00:32:25,709 on the fruit part of my parfait. 844 00:32:25,743 --> 00:32:28,545 Add a little bit of liquor to this, 845 00:32:28,579 --> 00:32:30,380 just to really bring out the flavors. 846 00:32:30,415 --> 00:32:32,749 These berries are the guilt-free part, 847 00:32:32,784 --> 00:32:36,586 but adding that touch of liquor is guilty. 848 00:32:36,621 --> 00:32:38,255 I know this cake has to be on point 849 00:32:38,289 --> 00:32:39,423 to get a better score 850 00:32:39,457 --> 00:32:40,457 and to get that prize money. 851 00:32:40,491 --> 00:32:41,825 I'm gonna donate 852 00:32:41,859 --> 00:32:43,694 to International Rescue Committee. 853 00:32:43,728 --> 00:32:45,729 They help out a lot of refugees. 854 00:32:45,763 --> 00:32:47,531 I was born in a refugee camp. 855 00:32:47,565 --> 00:32:49,700 Coming from a similar past, 856 00:32:49,734 --> 00:32:51,335 I wanted to give back. 857 00:32:51,369 --> 00:32:52,636 And you made enough for 20 people. 858 00:32:52,670 --> 00:32:54,438 You got nine kids you're feeding or something? 859 00:32:54,472 --> 00:32:55,772 Hey, I gotta make sure I got leftover 860 00:32:55,807 --> 00:32:57,774 - to take with me. - What's your frozen? 861 00:32:57,809 --> 00:32:59,443 - Your cauliflower? - [Jernard] My frozen 862 00:32:59,477 --> 00:33:01,445 was my crawfish. 863 00:33:01,479 --> 00:33:03,246 - You're in good shape. - [Jernard] Yes. 864 00:33:03,281 --> 00:33:04,481 The last thing I need to do 865 00:33:04,515 --> 00:33:07,284 is get my shrimp going in my etouffee. 866 00:33:07,318 --> 00:33:09,319 [Guy] Three minutes! 867 00:33:09,354 --> 00:33:10,654 [Michele] My dish is out. 868 00:33:10,688 --> 00:33:12,689 It's bubbling, it looks beautiful. 869 00:33:12,724 --> 00:33:15,592 Texture, breadcrumbs, and parmesan cheese goes. 870 00:33:15,626 --> 00:33:17,527 It's a skinny cheese in my world. 871 00:33:17,562 --> 00:33:20,564 And then, more fried basil, bread on top. 872 00:33:20,598 --> 00:33:22,366 Last time, they dinged me on plating. 873 00:33:22,400 --> 00:33:23,433 One, two. 874 00:33:23,468 --> 00:33:25,068 This time, no way. 875 00:33:25,103 --> 00:33:26,636 Three, four. 876 00:33:26,671 --> 00:33:27,804 Time to plate, my friends. 877 00:33:27,839 --> 00:33:29,639 First, I put my gochujang cheese sauce 878 00:33:29,674 --> 00:33:31,241 at the bottom of the plate. 879 00:33:31,275 --> 00:33:32,309 I want that brioche toast 880 00:33:32,343 --> 00:33:33,510 to soak up that sauce 881 00:33:33,544 --> 00:33:35,212 from the bottom and the top. 882 00:33:36,581 --> 00:33:39,082 Next, bacon. 883 00:33:41,419 --> 00:33:43,220 Then, more cheese sauce, 884 00:33:43,254 --> 00:33:45,989 then sunny-side up egg. 885 00:33:46,924 --> 00:33:51,228 Oh, my gosh, I think I nailed this challenge. 886 00:33:55,433 --> 00:33:57,567 One minute, chefs! One to go! 887 00:33:57,602 --> 00:33:59,936 [Viet] First, I put done my berries. 888 00:33:59,971 --> 00:34:02,305 Right over the top of the berries, I add my cake. 889 00:34:04,442 --> 00:34:06,777 Then, my Hawaiian style croutons, 890 00:34:06,811 --> 00:34:09,446 and finally, the almond milk cream 891 00:34:09,480 --> 00:34:10,614 to finish it all up. 892 00:34:10,648 --> 00:34:12,449 Judges, you can have my cake 893 00:34:12,483 --> 00:34:14,117 and eat it, too. 894 00:34:16,287 --> 00:34:17,587 Perfect. Yes. 895 00:34:17,622 --> 00:34:20,757 The rice, it has a perfect texture to it. 896 00:34:21,726 --> 00:34:24,694 And then, right over the top, the etouffee. 897 00:34:24,729 --> 00:34:27,464 I'm using a slotted spoon so I can make sure 898 00:34:27,498 --> 00:34:30,534 that my etouffee is full of all of the crawfish, 899 00:34:30,568 --> 00:34:32,502 the shrimp, and the veggies 900 00:34:32,537 --> 00:34:34,171 because I need that to shine. 901 00:34:34,205 --> 00:34:37,340 Five, four, three, 902 00:34:37,375 --> 00:34:39,609 - two, one! - [Michele] Oh, boy. 903 00:34:39,644 --> 00:34:40,944 That's it, chefs, stop working. 904 00:34:40,978 --> 00:34:43,346 - [Damaris] Great job y'all. - [Guy] Good job, everybody. 905 00:34:43,381 --> 00:34:44,714 - Woo! - [Damaris] Very good. 906 00:34:44,749 --> 00:34:46,516 - Oh, my goodness. - [Damaris] Very good. 907 00:34:46,551 --> 00:34:48,418 All right, Chefs, let's find out 908 00:34:48,453 --> 00:34:49,286 whose guilty pleasure 909 00:34:49,320 --> 00:34:50,787 is guilt-free as charged. 910 00:34:50,822 --> 00:34:53,423 Let's take it to the judges' right this way. 911 00:34:59,530 --> 00:35:00,764 [Guy] Here we are, game two 912 00:35:00,798 --> 00:35:02,466 of our Food Network Star favorites. 913 00:35:02,500 --> 00:35:05,602 They got to play grocery list. 914 00:35:05,636 --> 00:35:07,504 Up first, Chef Matt. 915 00:35:07,538 --> 00:35:09,439 I'm waking up at the crack on noon on the weekends 916 00:35:09,474 --> 00:35:10,774 - and I'm... - I'm sorry, when you wake up 917 00:35:10,808 --> 00:35:12,442 - at the crack at noon? - Yeah, on a good day. 918 00:35:12,477 --> 00:35:13,677 [Guy] I'm so stealing that. 919 00:35:13,711 --> 00:35:15,479 [Matthew] I made toasted brioche 920 00:35:15,513 --> 00:35:16,847 with a sunny side-up egg, 921 00:35:16,881 --> 00:35:20,851 bacon, and beautiful gochujang cheese sauce. 922 00:35:20,885 --> 00:35:24,187 [Damaris] Chef Matt, the almond milk in here 923 00:35:24,222 --> 00:35:25,355 is a delightful choice. 924 00:35:25,389 --> 00:35:26,823 It is so creamy. 925 00:35:26,858 --> 00:35:28,425 It's adding this nice nuttiness 926 00:35:28,459 --> 00:35:31,094 that you don't typically get in a gravy. 927 00:35:31,129 --> 00:35:32,696 One of the great things that you did here 928 00:35:32,730 --> 00:35:36,333 to term as guilty pleasure into a guiltless pleasure 929 00:35:36,367 --> 00:35:38,468 is combining that low fat cheese sauce 930 00:35:38,502 --> 00:35:39,703 with that egg yolk. 931 00:35:39,737 --> 00:35:42,839 It really makes it feel luxurious, 932 00:35:42,874 --> 00:35:44,508 and silky, and fatty and creamy, 933 00:35:44,542 --> 00:35:46,409 so really good job of there. 934 00:35:46,444 --> 00:35:48,512 I know that you made some protein choices 935 00:35:48,546 --> 00:35:50,447 but I think that this is like 936 00:35:50,481 --> 00:35:51,715 pretty gosh darn indulgent. 937 00:35:51,749 --> 00:35:54,718 A pretty guilty, guilty pleasure. 938 00:35:54,752 --> 00:35:56,686 - Thank you so much. - Up next, 939 00:35:56,721 --> 00:35:58,655 Chef Viet, what you got for us? 940 00:35:58,689 --> 00:36:02,425 [Viet] I made a guilt-free berry parfait. 941 00:36:02,460 --> 00:36:04,528 So, instead of making like a traditional 942 00:36:04,562 --> 00:36:06,429 whipped topping, I took almond milk, 943 00:36:06,464 --> 00:36:08,465 added some coco powder to it. 944 00:36:08,499 --> 00:36:09,699 Uh, I added a little bit of soy lecithin, 945 00:36:09,734 --> 00:36:11,735 so that I could emulsify that all together 946 00:36:11,769 --> 00:36:13,637 and kinda create that, like, foam, 947 00:36:13,671 --> 00:36:16,139 whipped topping that you would get. 948 00:36:16,174 --> 00:36:18,208 Justin, I know you're just reeling in him 949 00:36:18,242 --> 00:36:20,143 using soy lecithin 950 00:36:20,178 --> 00:36:21,378 [makes sound] 951 00:36:21,412 --> 00:36:23,413 I do love some soy lecithin usage. 952 00:36:23,447 --> 00:36:25,382 People can say why did you use soy lecithin, 953 00:36:25,416 --> 00:36:26,716 why does this need a foam, 954 00:36:26,751 --> 00:36:28,518 and it's because your mind immediately says, 955 00:36:28,553 --> 00:36:30,387 wow, this is fluffy, this looks fragile, 956 00:36:30,421 --> 00:36:31,454 this is gonna break. 957 00:36:31,489 --> 00:36:32,689 But then you dived into it 958 00:36:32,723 --> 00:36:34,424 and there's a lot more oomph to it. 959 00:36:34,458 --> 00:36:35,759 [Damaris] I love the fact that you have 960 00:36:35,826 --> 00:36:37,727 two textures in there, of the Hawaiian bread 961 00:36:37,762 --> 00:36:39,563 and that sponginess of the cake. 962 00:36:39,597 --> 00:36:41,565 It was a really cool technic. 963 00:36:41,599 --> 00:36:43,466 [Aarti] I know it's supposed to be a guilt-free 964 00:36:43,501 --> 00:36:45,769 guilty pleasure, I think this still supposed to be 965 00:36:45,803 --> 00:36:48,838 - a little bit of guilt here. - Okay. 966 00:36:48,873 --> 00:36:50,473 [Guy] All right. Up next, Chef Michele. 967 00:36:50,508 --> 00:36:51,808 So, what I have for you guys 968 00:36:51,842 --> 00:36:54,444 is two of my favorite things to eat, 969 00:36:54,478 --> 00:36:55,879 is bolognese and pasticcio. 970 00:36:55,913 --> 00:36:59,816 I made a mesh up of pasticcio meets Bolognese. 971 00:36:59,850 --> 00:37:02,252 There's a little mozzarella, fried basil, 972 00:37:02,286 --> 00:37:03,920 and a lot of lemon zest. 973 00:37:03,955 --> 00:37:05,889 [Justin] Chef Michele, when you take a look at this, 974 00:37:05,923 --> 00:37:08,491 you think, whoa, like this is gonna be a cheese bomb, 975 00:37:08,526 --> 00:37:11,494 this is going to be rich, but then you dive in 976 00:37:11,529 --> 00:37:14,564 and with the acidity, the lemon zest, 977 00:37:14,599 --> 00:37:18,668 the basil, it's really doesn't eat very rich at all. 978 00:37:18,703 --> 00:37:20,804 Using the, uh, almond milk to kind of stimulate 979 00:37:20,871 --> 00:37:23,373 the cheese sauce, that worked in your advantage. 980 00:37:23,407 --> 00:37:24,674 [Aarti] You gave us so much texture 981 00:37:24,709 --> 00:37:26,643 with the breadcrumbs, the fried basil. 982 00:37:26,677 --> 00:37:28,478 There's so much distraction going on 983 00:37:28,512 --> 00:37:29,946 that you don't realize 984 00:37:29,981 --> 00:37:31,648 - that you're missing out on the fat. - Yeah. 985 00:37:31,682 --> 00:37:33,683 - [Aarti] So, that was really smart. - Thank you. 986 00:37:33,718 --> 00:37:34,651 For me, it needs a little salty 987 00:37:34,685 --> 00:37:36,486 and it needs that sweetness 988 00:37:36,520 --> 00:37:38,822 that comes from the browning of-of the meat 989 00:37:38,856 --> 00:37:40,890 at the bottom of the pan and scraping it all up. 990 00:37:40,925 --> 00:37:44,361 - That's what missing from it. - Thank you so much. 991 00:37:44,395 --> 00:37:46,263 All right. And last but not the least 992 00:37:46,297 --> 00:37:47,597 in kitchen four, Chef Jernard, 993 00:37:47,632 --> 00:37:49,366 what did you make for the judges? 994 00:37:49,400 --> 00:37:51,468 [Jernard] For my guilt-free guilty pleasure, 995 00:37:51,502 --> 00:37:55,639 almond roux, and crawfish and shrimp etouffee 996 00:37:55,673 --> 00:37:58,375 with the almond cream rice. 997 00:38:01,379 --> 00:38:02,979 I love this dish. 998 00:38:03,014 --> 00:38:06,583 And I love that you were able to lighten it up a little bit, 999 00:38:06,617 --> 00:38:09,586 but keep it super, super rich, 1000 00:38:09,620 --> 00:38:10,787 and heavy, and fatty feeling. 1001 00:38:10,821 --> 00:38:12,789 [Aarti] I love the almond milk in here. 1002 00:38:12,823 --> 00:38:16,426 I think it adds a beautiful nuttiness to your roux. 1003 00:38:16,460 --> 00:38:18,895 I think what this might be missing for me 1004 00:38:18,929 --> 00:38:21,531 is just a little bit of freshness. 1005 00:38:21,565 --> 00:38:23,066 I... I'm just not getting 1006 00:38:23,100 --> 00:38:24,768 - enough herbaceousness. - Thank you. 1007 00:38:24,802 --> 00:38:26,836 All right. Thank you very much, chefs. 1008 00:38:26,871 --> 00:38:28,405 We're gonna ask you to retire to the kitchen, 1009 00:38:28,439 --> 00:38:29,806 judges will deliberate. We come back, 1010 00:38:29,840 --> 00:38:32,375 someone is gonna go shopping for a bunch of cash. 1011 00:38:32,410 --> 00:38:34,077 Thank you much. 1012 00:38:35,546 --> 00:38:38,615 Did anyone's dinner make them an instant star? 1013 00:38:38,649 --> 00:38:40,583 [Justin] I love the look at Matt's dish. 1014 00:38:40,618 --> 00:38:43,486 The flavors were bold but I didn't see 1015 00:38:43,521 --> 00:38:45,322 any cutting of calorie or, you know, 1016 00:38:45,356 --> 00:38:46,589 deguilting of a guilty pleasure. 1017 00:38:46,624 --> 00:38:48,525 [Damaris] Viet's was really, 1018 00:38:48,559 --> 00:38:52,762 truly a guilt-free guilty pleasure. 1019 00:38:52,797 --> 00:38:55,799 I think I just wanted a little bit more guilt. 1020 00:38:55,833 --> 00:38:57,600 [Aarti] I think Michele nailed guilty. 1021 00:38:57,635 --> 00:39:00,804 She balanced it by using ground turkey 1022 00:39:00,838 --> 00:39:03,773 and kind of pulling back on some of that fat. 1023 00:39:03,808 --> 00:39:05,408 Chef Jernard's dish, it was bright, 1024 00:39:05,443 --> 00:39:06,776 it was happy, it was balanced. 1025 00:39:06,811 --> 00:39:08,545 [Justin] I thought that the dish could have use 1026 00:39:08,579 --> 00:39:11,381 either a fresh acid or a fresh herb. 1027 00:39:11,415 --> 00:39:12,415 All right. Score it up. 1028 00:39:14,819 --> 00:39:17,454 [Guy] A lot going on here in the second round. 1029 00:39:17,488 --> 00:39:19,556 I think everybody did a good job. 1030 00:39:19,590 --> 00:39:21,891 Let's take a look. Viet... 1031 00:39:22,760 --> 00:39:26,696 fourteen in gameplay, fifteen in taste, 1032 00:39:26,731 --> 00:39:30,266 nine in plating, for a total of thirty-eight, 1033 00:39:30,301 --> 00:39:32,535 for a total of seventy-seven. 1034 00:39:32,570 --> 00:39:35,205 Michele my belle, 1035 00:39:37,141 --> 00:39:39,275 sixteen, 1036 00:39:39,310 --> 00:39:41,478 seventeen, 1037 00:39:41,512 --> 00:39:43,580 eight, 1038 00:39:43,614 --> 00:39:45,482 for a total of forty-one, 1039 00:39:45,516 --> 00:39:48,051 for a total of eighty-one. 1040 00:39:48,085 --> 00:39:50,253 Ooh. 1041 00:39:50,287 --> 00:39:52,288 You need a 43 here, Matthew. 1042 00:39:52,323 --> 00:39:53,456 [laughs] Yeah. 1043 00:39:53,491 --> 00:39:55,392 [Guy] Thirteen in gameplay, 1044 00:39:55,426 --> 00:39:57,394 seventeen in taste, 1045 00:39:57,428 --> 00:39:59,796 nine in plating, for a thirty-nine, 1046 00:39:59,830 --> 00:40:02,866 gives you seventy-eight, not quite there. 1047 00:40:02,900 --> 00:40:06,236 And last but not the least, our buddy Jernard, 1048 00:40:06,270 --> 00:40:08,204 seventeen in gameplay, 1049 00:40:08,239 --> 00:40:09,839 seventeen in taste, 1050 00:40:09,874 --> 00:40:12,742 seven in plating, for a total of forty-one, 1051 00:40:12,777 --> 00:40:15,678 tying Michele, but Michele takes the win 1052 00:40:15,713 --> 00:40:18,314 at eighty-one to seventy-nine. 1053 00:40:18,349 --> 00:40:19,482 What? 1054 00:40:19,517 --> 00:40:22,218 Oh, come on you guys. 1055 00:40:22,253 --> 00:40:24,287 Everybody really high scores. 1056 00:40:24,321 --> 00:40:26,289 You made your season proud, 1057 00:40:26,323 --> 00:40:28,658 you made the network proud, you made all your fans proud, 1058 00:40:28,692 --> 00:40:30,560 and hopefully, this won't be the last visit. 1059 00:40:30,594 --> 00:40:33,797 Thank you very much Chef Matt, Chef Viet, Chef Jernard. 1060 00:40:33,831 --> 00:40:36,766 - Thank you very much guys. - Thank you, guys. 1061 00:40:36,801 --> 00:40:38,802 [Matthew] I didn't win today but I'm so glad 1062 00:40:38,836 --> 00:40:41,805 I got to see some of my Food Network family. 1063 00:40:41,839 --> 00:40:44,374 [Jernard] I didn't win, but that's fine. 1064 00:40:44,408 --> 00:40:45,708 I know I'll be back. 1065 00:40:45,743 --> 00:40:47,410 [Viet] Michele got the price money. 1066 00:40:47,445 --> 00:40:48,645 Bummed that I didn't get a chance to win 1067 00:40:48,679 --> 00:40:50,814 but I'm super happy for her. 1068 00:40:50,848 --> 00:40:52,649 Ladies and gentleman, the Food Network Star 1069 00:40:52,683 --> 00:40:55,485 favorites Champ, give it up for Chef Michele. 1070 00:40:55,519 --> 00:40:57,320 Woo, you guys. Thank you, thank you, thank you. 1071 00:40:57,354 --> 00:40:58,922 [Guy] All right. Let's go win some cash. 1072 00:40:58,956 --> 00:41:00,323 - Come say hi to the judges. - [Michele] All right. 1073 00:41:00,357 --> 00:41:01,291 Let's do it. 1074 00:41:02,626 --> 00:41:04,260 [Guy] We have different ways 1075 00:41:04,295 --> 00:41:05,595 that you can win your money now, 1076 00:41:05,629 --> 00:41:07,430 we have a recipe game, 1077 00:41:07,465 --> 00:41:09,466 where I have a recipe that has 10 ingredients 1078 00:41:09,500 --> 00:41:11,534 and you have to find those ingredients 1079 00:41:11,569 --> 00:41:13,470 and you have two minutes to achieve that. 1080 00:41:13,504 --> 00:41:15,672 Every item you find, you get $2,000. 1081 00:41:15,706 --> 00:41:19,175 Second, we have a check behind that door right there 1082 00:41:19,210 --> 00:41:21,678 that has your name on it and has the value 1083 00:41:21,712 --> 00:41:24,614 between $10,000 and $20,000. 1084 00:41:24,648 --> 00:41:27,584 So, my question is, would you like the check 1085 00:41:27,618 --> 00:41:30,386 that can be anywhere between $10,000 and $20,000. 1086 00:41:30,421 --> 00:41:32,355 - Mmm-hmm. - Or would you like to run around 1087 00:41:32,389 --> 00:41:34,491 and maybe lose a few brain cells... 1088 00:41:34,525 --> 00:41:36,459 And no money if I don't get anything, right? 1089 00:41:36,494 --> 00:41:37,694 - And that is correct. - Check. 1090 00:41:37,728 --> 00:41:40,330 - Check all day. - Yeah! 1091 00:41:40,364 --> 00:41:41,598 [Michelle] Okay, you guys. 1092 00:41:41,632 --> 00:41:43,766 [Guy] Ladies and gentleman, please drumroll. 1093 00:41:43,801 --> 00:41:46,135 Let's take a look what's behind the door, 1094 00:41:46,637 --> 00:41:49,138 - $17,500. - [cheers] 1095 00:41:49,173 --> 00:41:50,406 - What? - Huh? 1096 00:41:50,441 --> 00:41:52,342 - Can I hug you? - Come on, bring it in. 1097 00:41:52,376 --> 00:41:53,543 Bring it in. 1098 00:41:53,577 --> 00:41:55,311 Seventeen-five. 1099 00:41:55,345 --> 00:41:56,513 We will see you next time 1100 00:41:56,547 --> 00:41:59,983 on Guy's Grocery Games. Adios.