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Food Network Star was
the epic culinary competition
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that helped jumpstart so many
careers including mine.
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- Guy.
- My name is Guy Fieri.
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There were so many chefs
that made a lasting impression
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that the fans are always asking
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to see them compete again.
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- So, tonight, some...
- [Michele] Woo!
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...of Food Network Stars
most memorable finalist
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are back to compete.
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Family, food, and fun baby.
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[Guy] Who has the star power
to conquer my culinary games?
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I'm a Food Network Star,
I got this.
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It's Food Network Stars
Favorites
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right now
on Guy's Grocery Games.
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So let's meet
the Food Network Star alum.
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Now, first up, we have
Viet Pham, an executive chef,
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living
the American-restaurant-dream
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since appearing alongside
Damaris Phillips
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in Season nine
of Food Network Star.
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Food Network Star
was one of the hardest shows
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that I've ever done.
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It's not just about being
in the kitchen.
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You have to exude
a certain amount of energy
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that excites people.
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When you think
about 4th of July,
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you think of barbeques.
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I wanna do something different.
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I was the guy who was able
to put together a five-star meal
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using the ingredients
out of your cupboard.
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And she's sitting right
over there for you, chef.
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I have watched Damaris,
kind of, like
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grow through all of these years.
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She still has that twinkle
in her smile.
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Looking good, Viet.
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Next, we have Michele Ragussis,
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accomplished New England chef
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and Season eight
Food Network Star runner up.
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My name is Michele Ragussis.
I live in Brooklyn, New York.
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But at heart,
I'm truly all New England.
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Being on Food Network Star
was the hardest
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and best time of my life.
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I just really have
to remember why I'm here.
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I want to bring my love of food
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and my love for New England
to everyone.
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- What's going on?
- Ragussis.
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Ready to go.
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And then there's Mathew Jordan,
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Arizona executive chef
and social media guro
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who came in fourth
in Season thirteen
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of Food Network Star.
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I did Food Network Star twice.
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During Season 11, I only made
it to the second episode.
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And I was lucky enough to make
it back in to Season 13
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and made it to the Final Four.
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You ain't gonna rid of me.
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I might be young
but I've got over 13 years
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of fine dining experience.
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Whatever Guy
throws at me today, I'm ready.
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[Guy] But we're going
as Matt now, right?
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- Not Matthew, Matt...
- Yes, sir.
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Gotta get it straight.
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And finally, Jernard Wells,
Atlanta chef
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with nine kids
and his own spice line,
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who is a Season 12
Food Network Star runner up.
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I'm just channeling
all that energy into my dish.
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When I was on Food Network Star,
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I was all about food,
family, and fun.
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And that hasn't changed one bit.
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I'm still all about my family.
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It's hard not to with nine kids.
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There's the big man
making it happening.
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Oh, this should be fun.
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See, this gives me a chance
to kinda work out
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some of the demons
I have from my Season Two.
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My name is Guy Fieri
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and who doesn't love
an onion ring.
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The four of you made
a very big impression
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on your season.
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And you may have not won
but you did won
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over the hearts
of many of your fans.
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Now, tonight, we've got
two culinary challenges
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that are gonna make you feel
right at home.
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Our judges are gonna be
scoring your dish
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based on taste,
gameplay, and plating.
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And the chef
with the lowest score,
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unfortunately
at the end of round one
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will be checking out,
they'll be taking off,
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will be woodcut,
whatever subword we used back
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in the day of Food Network Star.
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But the chef with
the highest combined score
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after the two rounds
will get a chance
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to shop Flavortown market
for up to $20,000.
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[applause]
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So, for your first challenge,
I want you to make something
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that all
the Food Network Star alum
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are familiar with.
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I want you to make
a P.O.V. dinner,
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a pork or veal dinner.
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No. Uh, a...
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Oh, point of view,
point of view.
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[laughter]
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We're looking
what culinary encompasses you.
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And since
you are Food Network alum,
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I have the perfect P.O.V. game
for you.
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It is called
the Five-Star Showdown.
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What's the Five-Stars?
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This refers to five sections
in the market
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that will be designated
by a star.
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- What?
- [Guy] We're talking aisle 10.
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We're talking the deli area.
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Aisle Two, the Hot Bar,
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and the Herbs,
the Herbs section.
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The Herbs section?
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You have to make
your P.O.V. dinner
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using only ingredients
you can find
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in the five sections.
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So, basically,
more than half the store
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is off-limits to you.
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- Okay?
- [Michele] Oh, you're kidding.
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You have 30-minutes
to shop, prepare,
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and plate your P.O.V. dinner.
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But you four,
I will tell you this,
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as soon as it goes down
to round two,
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there'll be three of you left.
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It really will come down
to two of you
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in the final around,
and one of you is you
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is gonna be going on a
shopping spree of a lifetime.
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Okay? Do you understand that?
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- Yes.
- Yeah. Yup.
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[whispers] And go.
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[Jernard]
I think we have to go, right?
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- [Michele] What?
- [Matthew] Go!
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[Michele] Oh, come on.
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I gotta be honest,
they're a little rusty
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on some of their, uh, pieces.
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We're gonna hopefully
tune them back up.
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[Michele] Now we know we're
gonna go with some clams.
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I can only get ingredients
from Five-Stars
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in the grocery store.
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What? P.O.V. means
your point of view.
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On Food Network Star,
my P.O.V. was my New England.
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I have to make a fish stew.
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I'm taking 'em all you guys.
Sorry.
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New England seafood
and bring my Greek-Italian.
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But how do you make stew
without onions, garlic?
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Freakin' out a little bit.
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Oh, God, you guys... Sorry.
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And then, I see it,
they have lemons
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by the seafood,
which is like clutch
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because I can't get lemons
out of produce.
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I'm going with lemons,
lemons, lemons.
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I can use aisle two,
which is a condiment aisle.
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There's calabrian chilies,
pickled garlic.
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Pickled onions.
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So, I'm grabbing
all of these things to, like,
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build some flavor in this dish.
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I need tomato.
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While I'm in the deli area,
there's salsa.
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Love in my world.
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Heck, yeah,
because I can't get tomatoes
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and I don't think
you could make a fish stew
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without tomatoes.
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Oh, my God. I need bread.
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But I can't get bread anywhere,
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so I'm gonna grill
a pizza dough.
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I run to the herbs aisle.
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There's... Oh, the herbs.
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Thank God. It's gonna brighten
this dish up.
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I haven't run
this fast in, like...
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- I don't know, 17 years.
- [Viet] All right.
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The American dream,
what is it gonna be?
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My P.O.V. on Food Network Star
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is the American Dream.
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I come from an immigrant family
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and so, when I think
of an American Dream,
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I think of what the wealthiest
and most famous people eat.
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I am making Surf & Turf.
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Steak, caviar, these.
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I can only shop from aisles
marked with a star.
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I'm grabbing cocktail onions
for my chimichurri
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because I couldn't use
raw onion.
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Being limited to just herbs
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and not being able to use
onions or shallots,
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it kinda sucks.
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I'm gonna make something that
I would make for the kids.
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On Food Network Star, my P.O.V.
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was food, family, and fun
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because that's what
I'm all about.
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I'm thinking about
taking it old school.
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Doing some ranch style
barbeque bone-in pork chops.
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Do you not understand
how difficult is to be
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in a grocery store this size
and can't even really select
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and choose
all the items you want?
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Come on, think, chef.
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This is a dinner,
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so I gotta have a complete meal.
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I ran to the deli area.
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What do we got over here?
Egg salad.
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And grab some egg salad.
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That's right,
hickory smoked bacon,
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bacon and the eggs.
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[panting]
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[Matthew] So not only am I doing
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this Five-Star showdown,
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I also have to incorporate
two Point of Views
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because I did
Food Network Star twice.
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The hashtag meant
reaching an audience
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through social media,
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#andSouthwestern,
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#howamlgonnadothis?
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And the first thing I see,
chorizo,
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and all of a sudden I know
what I'm gonna make.
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What are you thinking, Matt?
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I think I'm gonna go
with chorizo pasta.
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Oh, if that...
if that's not Scottsdale,
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- I don't know what is.
- Growing up in Arizona,
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I love Southwestern flavors.
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While I'm on Aisle 10,
I also grab Cotija cheese
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and pecorino romano.
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Pasta has to have garlic,
but I don't have access
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to the produce section.
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But I saw basil pesto.
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What does basil pesto
have in it?
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Lots of garlic.
Cilantro, where are you at?
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And I really need to add
herbaceous flavor
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because it's gonna
add freshness.
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I'm ready.
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So here to judge your
Food Network Star favorites,
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are our favorite
Food Network Star winners.
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Season six Food Network Star
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and Triple G tournament champ,
Aarti Sequeira.
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Hello.
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Season eight Food Network Star
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whose ramen shop is bringing
new flavor to South Dakota,
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the wild card himself,
Chef Justin Warner.
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Season nine Food Network Star
and Southern cookbook author,
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the one and only,
Chef Damaris Phillips.
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Hello.
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What was your P.O.V.
when you did your show?
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Mine was "Off the Hook."
Hi, I'm Guy Feiri.
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I like to live big,
laugh hard, and cook wild.
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Mine ended up being
an Indian kitchen
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with an American soul.
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What was yours, Wild Card?
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I was the rebel
with a culinary cause.
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- Yeah.
- Oh.
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God, you even had a good name.
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- What can I say?
- And what was yours?
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- Modern Southern.
- Modern Southern food.
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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.