1 00:00:01,301 --> 00:00:02,801 Tonight's chefs are hungry for money. 2 00:00:02,803 --> 00:00:05,738 Before they can cook, they have to play our twisted budget game. 3 00:00:05,740 --> 00:00:07,006 Your veggies are so cheap, guys. 4 00:00:07,008 --> 00:00:08,407 - Hello. - [Catherine] Hi. 5 00:00:08,409 --> 00:00:10,209 Oh, sorry, just come right back. 6 00:00:11,111 --> 00:00:12,678 That is shopping. 7 00:00:12,680 --> 00:00:13,879 [Guy] 'Cause if they can put their money 8 00:00:13,881 --> 00:00:15,080 where their food is, 9 00:00:15,082 --> 00:00:16,548 they'll win up to $20,000. 10 00:00:17,417 --> 00:00:18,951 Hey, Hunter, I forgot my wallet. 11 00:00:18,953 --> 00:00:21,620 Can you take a two-party out-of-state check? 12 00:00:21,622 --> 00:00:23,389 [Guy] It's bigger, badder Budget Battle 13 00:00:23,391 --> 00:00:25,290 right now on Guy's Grocery games. 14 00:00:25,292 --> 00:00:26,925 - Is that a no? - So, what do we... 15 00:00:26,927 --> 00:00:28,093 - It's a no. - What do we do with this now? 16 00:00:29,596 --> 00:00:30,863 Run. 17 00:00:34,467 --> 00:00:36,402 Let's meet our budget-conscious chefs. 18 00:00:36,404 --> 00:00:39,505 Now, first up, we have Jennifer Evetushick, 19 00:00:39,507 --> 00:00:43,242 executive chef cooking urban saloon cowboy food 20 00:00:43,244 --> 00:00:45,577 in Phoenix while earning money on the side 21 00:00:45,579 --> 00:00:47,212 with her own culinary business. 22 00:00:47,214 --> 00:00:48,914 I'm an executive chef at a hotel, 23 00:00:48,916 --> 00:00:50,949 so I'm used to spending other people's money. 24 00:00:50,951 --> 00:00:54,219 We serve upscale saloon cowboy kind of food. 25 00:00:54,221 --> 00:00:57,056 There's a fun way to stay stuff that sticks to your ribs. 26 00:00:57,058 --> 00:01:00,125 But recently, I started my own side hustle. 27 00:01:00,127 --> 00:01:02,828 The Lady Chef. Nothing will get you squared away on budgeting 28 00:01:02,830 --> 00:01:04,329 like starting your own business. 29 00:01:04,331 --> 00:01:06,298 - Yeah. - Where you... 30 00:01:06,300 --> 00:01:07,566 There you go. That's... They... 31 00:01:07,568 --> 00:01:09,034 Get... You're almost there. 32 00:01:09,036 --> 00:01:10,803 Next, we have Noelle Huerta, 33 00:01:10,805 --> 00:01:13,072 executive chef from Washington State 34 00:01:13,074 --> 00:01:15,074 who grew up on a humble family farm 35 00:01:15,076 --> 00:01:17,943 where everything they cooked came from their own land. 36 00:01:17,945 --> 00:01:21,013 Growing up on a farm, I learned to use 37 00:01:21,015 --> 00:01:23,749 every part of every single ingredient 38 00:01:23,751 --> 00:01:25,484 so that nothing was wasteful 39 00:01:25,486 --> 00:01:27,286 because that's what cooking on a budget is all about. 40 00:01:28,188 --> 00:01:29,455 - Go get 'em, chef. - [laughs] 41 00:01:30,824 --> 00:01:33,192 Then, here's Day Joseph, Atlanta chef 42 00:01:33,194 --> 00:01:35,561 who has transformed the cost-conscious 43 00:01:35,563 --> 00:01:37,663 Haitian recipes she grew up on 44 00:01:37,665 --> 00:01:41,533 into elevated Afro-Caribbean dishes for celebrity clients. 45 00:01:41,535 --> 00:01:44,136 With the Haitian food, we live on an island, 46 00:01:44,138 --> 00:01:46,472 so we grow and eat everything that we have. 47 00:01:46,474 --> 00:01:49,174 But for my celebrity clients, there's no budget. 48 00:01:49,176 --> 00:01:52,244 I mean, with my Michelin Star training, better watch what about to do. 49 00:01:52,246 --> 00:01:54,012 - Good. Better blonde than me. - Thank you. 50 00:01:54,014 --> 00:01:55,647 And finally, Mike White, 51 00:01:55,649 --> 00:01:57,649 chef owner who knows a thing or two 52 00:01:57,651 --> 00:01:59,318 about operating on a budget 53 00:01:59,320 --> 00:02:01,720 since he runs three New Mexico restaurants. 54 00:02:01,722 --> 00:02:03,989 Being an owner of multiple successful restaurants, 55 00:02:03,991 --> 00:02:05,858 I can tell you that if I don't watch the budget 56 00:02:05,860 --> 00:02:07,826 and where my money goes, the restaurants won't stay open. 57 00:02:07,828 --> 00:02:10,696 My cooking style is very just off-the-wall. 58 00:02:10,698 --> 00:02:12,664 I did not go to school for culinary arts 59 00:02:12,666 --> 00:02:13,899 and I grew up with Food Network 60 00:02:13,901 --> 00:02:15,567 and watching shows forever and I just thought, 61 00:02:15,569 --> 00:02:16,702 "You know what? I'm gonna do that." 62 00:02:16,704 --> 00:02:18,203 [Guy] Big man, nice ink. 63 00:02:19,506 --> 00:02:20,873 They're in for it. 64 00:02:20,875 --> 00:02:22,808 Well, chefs, you were hand-picked 65 00:02:22,810 --> 00:02:24,743 not only because you're rife with talent, 66 00:02:24,745 --> 00:02:26,812 but also because you can cook on a budget, 67 00:02:26,814 --> 00:02:30,249 which is good because tonight, oh, tonight, 68 00:02:30,251 --> 00:02:33,085 you're gonna be playing two of our hardest budget games. 69 00:02:34,587 --> 00:02:36,555 Our judges are gonna be scoring your dishes 70 00:02:36,557 --> 00:02:40,025 based upon gameplay, taste, and plating. 71 00:02:40,027 --> 00:02:41,660 And the chef, unfortunately, with the lowest score 72 00:02:41,662 --> 00:02:43,562 after the first round will go home, 73 00:02:43,564 --> 00:02:46,131 but the chef with the highest combined score 74 00:02:46,133 --> 00:02:48,033 at the end of two rounds will get a chance 75 00:02:48,035 --> 00:02:51,370 to shop Flavortown Market for up to $20,000. 76 00:02:52,205 --> 00:02:53,505 - A lot of zeroes. - Nice. 77 00:02:53,507 --> 00:02:54,706 [Guy] All right. First challenge. 78 00:02:54,708 --> 00:02:56,475 I want you to show the judges 79 00:02:56,477 --> 00:03:01,613 that you are money by making a hearty lunch. 80 00:03:01,615 --> 00:03:04,583 I want a lunch that looks expensive 81 00:03:04,585 --> 00:03:06,985 with a taste that is priceless, 82 00:03:06,987 --> 00:03:09,955 but is working inside of a budget. 83 00:03:09,957 --> 00:03:12,291 [Guy] Now, to help you, I've made you a price list. 84 00:03:12,293 --> 00:03:14,927 Hold on a second. You're gonna love this. 85 00:03:14,929 --> 00:03:16,962 Actually, chefs, it's not a price. 86 00:03:16,964 --> 00:03:19,965 It's more of a grocery list with prices. 87 00:03:19,967 --> 00:03:22,968 Which is a new game just for you that I'm calling, 88 00:03:22,970 --> 00:03:25,404 "Price This List." 89 00:03:25,406 --> 00:03:28,440 So, let's take a look at these fantastic opportunities. 90 00:03:28,442 --> 00:03:31,777 Uh, a vegetable worth more than $3.50. 91 00:03:31,779 --> 00:03:35,781 A protein between $4 and $5. 92 00:03:35,783 --> 00:03:39,384 Something that costs less than $2. 93 00:03:39,386 --> 00:03:43,655 And a frozen item for exactly $3.99. 94 00:03:43,657 --> 00:03:45,624 Copy for you, chef. 95 00:03:45,626 --> 00:03:48,260 You could shop for anything else 96 00:03:48,262 --> 00:03:50,262 you want in the store. 97 00:03:50,264 --> 00:03:52,731 But you must include those four items 98 00:03:52,733 --> 00:03:54,700 on the list in your dish. 99 00:03:54,702 --> 00:03:57,102 You have 30 minutes to shop, prepare, 100 00:03:57,104 --> 00:03:58,937 and plate you hearty lunch. 101 00:03:58,939 --> 00:04:01,640 Out of the four of you, the three of you have a... 102 00:04:01,642 --> 00:04:03,342 The... At least three of you have a good idea 103 00:04:03,344 --> 00:04:05,043 - of what a hearty lunch is. - Yeah. 104 00:04:05,045 --> 00:04:07,312 Which two of you think you have the best idea? 105 00:04:07,314 --> 00:04:08,814 I got it. 106 00:04:08,816 --> 00:04:10,782 Out of the two of you, which one of you 107 00:04:10,784 --> 00:04:12,484 you think you can go and make all the money? 108 00:04:13,553 --> 00:04:15,988 There we go. They're sharp. 109 00:04:15,990 --> 00:04:18,090 - Oh-ho. [laughs] - [Day] Whoopsies. 110 00:04:19,892 --> 00:04:21,994 [laughs] Okay. 111 00:04:21,996 --> 00:04:23,629 For my celebrity clients, 112 00:04:23,631 --> 00:04:25,264 I don't shop with a grocery list. 113 00:04:25,266 --> 00:04:27,266 For myself, I always shop with a grocery list. 114 00:04:27,268 --> 00:04:28,667 Otherwise, I'm gonna go through the store 115 00:04:28,669 --> 00:04:30,002 and I'm gonna buy everything. 116 00:04:30,004 --> 00:04:33,805 Definitely need some pasta. 117 00:04:33,807 --> 00:04:36,842 When Guy says, "Hearty lunch," I immediately think of pasta. 118 00:04:36,844 --> 00:04:38,777 Yeah. his one right here. 119 00:04:38,779 --> 00:04:41,146 I usually have pasta at least once or twice a week. 120 00:04:41,148 --> 00:04:43,115 Maybe four or five times a week. 121 00:04:43,117 --> 00:04:44,783 So, I'm thinking peasant pasta. 122 00:04:44,785 --> 00:04:46,451 Basically, it's just all the scraps, 123 00:04:46,453 --> 00:04:47,953 all the things that you have left over 124 00:04:47,955 --> 00:04:49,688 and you just throw it all in a pot. 125 00:04:49,690 --> 00:04:51,857 I'm gonna get some of these babies right here. 126 00:04:51,859 --> 00:04:54,526 These canned smoked sardines to add a little bit more 127 00:04:54,528 --> 00:04:56,428 of that sea flavor in there. 128 00:04:56,430 --> 00:04:58,463 All right. Something that costs less than $2. 129 00:04:58,465 --> 00:05:00,332 That's my tomato paste. 130 00:05:00,334 --> 00:05:01,767 So, everything on Price This List, 131 00:05:01,769 --> 00:05:03,368 I'm going to put in my peasant pasta. 132 00:05:03,370 --> 00:05:05,504 It's hard to find protein between $4 and $5. 133 00:05:05,506 --> 00:05:07,773 And so, I'm gonna get these beautiful spot prawns 134 00:05:07,775 --> 00:05:09,207 and use fine dining techniques 135 00:05:09,209 --> 00:05:10,809 that I've learned over the years. 136 00:05:10,811 --> 00:05:12,577 I've been wanting... 137 00:05:12,579 --> 00:05:14,179 I'm gonna grab these duck eggs 138 00:05:14,181 --> 00:05:15,881 just to add a little bit of decadence 139 00:05:15,883 --> 00:05:17,382 to this budget meal. 140 00:05:17,384 --> 00:05:20,519 Frozen item for $3.99. 141 00:05:20,521 --> 00:05:22,521 I see frozen cauliflower, 142 00:05:22,523 --> 00:05:23,955 so I guess I'm gonna throw that in the pasta. 143 00:05:23,957 --> 00:05:25,957 Go get some fresh herbs over here. 144 00:05:25,959 --> 00:05:27,826 We definitely have to have lots of herbs, 145 00:05:27,828 --> 00:05:30,062 so parsley, cilantro, thyme. 146 00:05:30,064 --> 00:05:32,431 And a vegetable worth $3.50. 147 00:05:32,433 --> 00:05:34,266 Oyster mushrooms sauteed are gonna add 148 00:05:34,268 --> 00:05:36,268 a really nice texture to my pasta. 149 00:05:36,270 --> 00:05:38,203 Just because I'm on a budget, 150 00:05:38,205 --> 00:05:41,406 doesn't mean I'm not bringing the flavors to Flavortown. 151 00:05:41,408 --> 00:05:43,208 [Jennifer] Guy says we have to make a hearty lunch. 152 00:05:43,210 --> 00:05:46,144 To me, hearty is big, bold, and beautiful, honey. 153 00:05:47,313 --> 00:05:50,215 For my lunch, I'm gonna make shrimp ramen gnocchi. 154 00:05:50,217 --> 00:05:52,784 I need ramen. Guy, where's the ramen at? 155 00:05:52,786 --> 00:05:54,419 Ramen? You're on the right aisle. 156 00:05:54,421 --> 00:05:56,555 - [Jennifer] Oh, yeah? - Down there to the left. 157 00:05:56,557 --> 00:05:58,423 Hey, Susie Q, why are you sitting on your sofa back there? 158 00:05:58,425 --> 00:06:01,026 Remember that ramen noodle stack you bought for $10.99? 159 00:06:01,028 --> 00:06:04,229 Shrimp. One of those babies could make this gnocchi. 160 00:06:04,231 --> 00:06:06,264 It's an awesome dish. Sorry. 161 00:06:06,266 --> 00:06:08,934 So, onion rings are breaded and fried, heavy, hearty, 162 00:06:08,936 --> 00:06:11,503 it's gonna bring all that to this dish. 163 00:06:11,505 --> 00:06:13,238 A vegetable worth more than $3.50? 164 00:06:13,240 --> 00:06:14,906 Trumpet mushrooms. 165 00:06:14,908 --> 00:06:18,210 I got hearty, I got lunch, let's get it on. 166 00:06:19,679 --> 00:06:21,847 [Noelle] For my hearty lunch, I'm making 167 00:06:21,849 --> 00:06:24,116 California-inspired fish tacos. 168 00:06:24,118 --> 00:06:27,753 So, this is Price This List and this is hard 169 00:06:27,755 --> 00:06:31,022 because nobody reads and runs at the same time. 170 00:06:31,024 --> 00:06:34,993 For my protein between $4 and $5, I'm using tilapia. 171 00:06:34,995 --> 00:06:38,130 Tilapia is a really great fish and it's super cheap. 172 00:06:39,198 --> 00:06:41,833 More than $3.50? It's the most expensive vegetable. 173 00:06:41,835 --> 00:06:43,635 I'm grabbing a bell pepper. 174 00:06:43,637 --> 00:06:45,670 Bell peppers bring a lot of freshness 175 00:06:45,672 --> 00:06:47,038 and color in a taco. 176 00:06:48,674 --> 00:06:51,343 For my thing that needs to cost less than $2, 177 00:06:51,345 --> 00:06:52,978 I got an avocado. 178 00:06:52,980 --> 00:06:54,846 Avocados are the best thing in the world. 179 00:06:54,848 --> 00:06:56,281 [laughs] 180 00:06:56,283 --> 00:06:59,351 For my frozen item at $3.99. 181 00:06:59,353 --> 00:07:00,886 $3.99. 182 00:07:00,888 --> 00:07:02,654 I chose frozen jackfruit. 183 00:07:02,656 --> 00:07:04,656 Why not? I use a lot of it at home, 184 00:07:04,658 --> 00:07:06,792 so I thought, "Hey, that'll be great in a taco." 185 00:07:07,560 --> 00:07:09,060 So, for my fish taco, 186 00:07:09,062 --> 00:07:10,629 I knew I needed fresh ingredients 187 00:07:10,631 --> 00:07:12,230 and the best thing I could think of 188 00:07:12,232 --> 00:07:15,233 was a nice corn salsa. And plantains 189 00:07:15,235 --> 00:07:17,502 when they're double fried make the best accompaniment. 190 00:07:17,504 --> 00:07:19,070 - Hello. - [Catherine] Hi. 191 00:07:19,072 --> 00:07:21,072 Oh, sorry, just come right back. 192 00:07:21,874 --> 00:07:24,576 [producer speaking] 193 00:07:24,578 --> 00:07:26,711 - What's fun about budgeting? - [producer] Yeah. 194 00:07:26,713 --> 00:07:28,980 Nothing's fun about budgeting. [laughs] 195 00:07:28,982 --> 00:07:32,851 This is a real treat we've given them on the list. 196 00:07:32,853 --> 00:07:34,653 I don't make the lists, by the way. 197 00:07:34,655 --> 00:07:37,389 I will give you the names of the store managers 198 00:07:37,391 --> 00:07:39,691 that make these lists, and their addresses. 199 00:07:41,761 --> 00:07:43,395 As far as hearty goes, I don't know anything 200 00:07:43,397 --> 00:07:45,363 that's more hearty than steak and potatoes. 201 00:07:45,365 --> 00:07:47,365 Chef, would I find any beef for a cube steak around here? 202 00:07:47,367 --> 00:07:49,568 I don't know about cube steak. Don't you work with tri tip? 203 00:07:49,570 --> 00:07:51,703 I do, but that's not $4 to $5, sir. 204 00:07:51,705 --> 00:07:53,872 - Yeah, $4 to $5 and beef. - Your-your-your-your fine gift that you gave us. 205 00:07:53,874 --> 00:07:55,307 - Yeah, well, you know, the... - You know? 206 00:07:55,309 --> 00:07:57,309 - Because I'm the giver. - [Mike] Steak is definitely overpriced, 207 00:07:57,311 --> 00:07:58,643 so in this situation, 208 00:07:58,645 --> 00:08:00,278 we went with ground beef, 80/20. 209 00:08:00,280 --> 00:08:01,947 Let's do it. 210 00:08:01,949 --> 00:08:03,615 I decided to make chicken fried beef 211 00:08:03,617 --> 00:08:04,816 and mashed potatoes. 212 00:08:06,419 --> 00:08:08,487 Your veggies are so cheap, guys. 213 00:08:08,489 --> 00:08:10,489 I'm gonna make a real nice mushroom gravy 214 00:08:10,491 --> 00:08:11,923 with shiitake mushrooms, 215 00:08:11,925 --> 00:08:13,291 my item over $3.50. 216 00:08:13,293 --> 00:08:15,260 Something that costs less than $2. 217 00:08:15,262 --> 00:08:17,295 So, I head over to the dairy section and I grab milk, 218 00:08:17,297 --> 00:08:20,232 and I grab half and half, which is my under $2 item. 219 00:08:20,234 --> 00:08:23,301 $3.99. $3.99. $3.99. 220 00:08:23,303 --> 00:08:26,404 Now, I need to find a frozen item that's $3.99. 221 00:08:26,406 --> 00:08:28,039 -Hey, chef. Here's rainbow cauliflower. -[Mike] Sir? 222 00:08:28,041 --> 00:08:29,574 - $3.99. - [Mike] Yes, chef. Please. 223 00:08:30,910 --> 00:08:32,711 Just to lighten up the dish a touch. 224 00:08:32,713 --> 00:08:34,145 Boom. Nailed it. 225 00:08:34,147 --> 00:08:35,514 All right. Let's do this. 226 00:08:35,516 --> 00:08:36,915 So, here to banter about 227 00:08:36,917 --> 00:08:38,483 our bigger badder budget battle 228 00:08:38,485 --> 00:08:40,252 is a band of baller judges. 229 00:08:40,254 --> 00:08:41,920 Say that five times fast. 230 00:08:41,922 --> 00:08:43,722 Acclaimed chef and cookbook author, 231 00:08:43,724 --> 00:08:46,224 you know him as Ali's batter half. 232 00:08:46,226 --> 00:08:48,426 The one and only Chef Jet Tila. 233 00:08:48,428 --> 00:08:50,795 Cookbook author and founder of the meal kit service, 234 00:08:50,797 --> 00:08:54,432 One Potato, she's an OG of Triple G, 235 00:08:54,434 --> 00:08:56,034 the one and only Catherine McCord. 236 00:08:56,036 --> 00:08:58,970 And six-time James Beard Award winner 237 00:08:58,972 --> 00:09:01,006 - and fashion icon. - Yeah. 238 00:09:01,008 --> 00:09:03,341 The one and only smooth criminal himself, 239 00:09:03,343 --> 00:09:05,810 Sir Marcus Samuelsson. 240 00:09:05,812 --> 00:09:07,379 - I mean... - What's on today, Chef? 241 00:09:07,381 --> 00:09:08,413 - Listen, I'm in... - Let's see. 242 00:09:08,415 --> 00:09:09,581 - See? - Let's see what it is. 243 00:09:09,583 --> 00:09:10,949 We got a little... I thought... I brought today... 244 00:09:10,951 --> 00:09:11,950 Come over here. 245 00:09:11,952 --> 00:09:13,618 - The crater pants... - Um, I love it. 246 00:09:13,620 --> 00:09:15,320 - Are, like, next level. - The socks. Yeah. 247 00:09:15,322 --> 00:09:17,289 - There's a sock ensemble here. - Yeah. Yeah. 248 00:09:17,291 --> 00:09:18,823 Do you have somebody get up in the morning 249 00:09:18,825 --> 00:09:20,926 and lay out the eight different outfits 250 00:09:20,928 --> 00:09:22,527 - that might be available? - I might. 251 00:09:22,529 --> 00:09:23,795 - And then... - I might. 252 00:09:25,831 --> 00:09:27,532 All right. Well, here we go. Let her rip. 253 00:09:27,534 --> 00:09:28,967 [Guy] All right, chef. What's on the menu? 254 00:09:28,969 --> 00:09:30,468 [Jennifer] Hey, there, handsome. 255 00:09:30,470 --> 00:09:32,137 I'm gonna make gnocchi out of ramen. 256 00:09:32,139 --> 00:09:34,005 - [Guy] Gnocchi out of ramen? - Yeah. Yes, sir. 257 00:09:34,007 --> 00:09:36,007 - Yes, I am. - Um, for sure, that's a new one for me. 258 00:09:36,009 --> 00:09:37,609 - Never heard that before. - [Jennifer] Oh, really? 259 00:09:37,611 --> 00:09:39,144 So, I'mma do that for a nice hearty lunch. 260 00:09:39,146 --> 00:09:41,012 - Let's see if you all like it. - Okay. 261 00:09:41,014 --> 00:09:43,715 [Marcus] Wait a minute. Did she say, "ramen gnocchi"? 262 00:09:44,717 --> 00:09:46,351 - What? - Whoa. 263 00:09:46,353 --> 00:09:47,686 [Jennifer] This ramen is gonna make 264 00:09:47,688 --> 00:09:48,954 the wildest gnocchi 265 00:09:48,956 --> 00:09:51,256 these judges have ever had. 266 00:09:59,165 --> 00:10:00,899 [Guy] 25 minutes. 267 00:10:02,201 --> 00:10:03,635 So, welcome to budget. 268 00:10:03,637 --> 00:10:05,203 Besides the list, they could go 269 00:10:05,205 --> 00:10:06,771 and get anything else they wanted. 270 00:10:06,773 --> 00:10:08,640 I hope you guys are hungry for budget. 271 00:10:08,642 --> 00:10:09,808 - [Jet] Yeah? - [Catherine] Uh... 272 00:10:09,810 --> 00:10:11,242 You're gonna get some weird, 273 00:10:11,244 --> 00:10:12,911 - weird stuff today. - [laughter] 274 00:10:12,913 --> 00:10:14,546 For my hearty lunch, 275 00:10:14,548 --> 00:10:16,247 I'm gonna make shrimp ramen gnocchi. 276 00:10:16,249 --> 00:10:18,383 Traditionally, a gnocchi is made out of potato 277 00:10:18,385 --> 00:10:20,051 that you hollowed out and just use the pulp for. 278 00:10:20,053 --> 00:10:21,753 But I'm making mine today 279 00:10:21,755 --> 00:10:24,422 with softened ramen noodles and eggs. 280 00:10:24,424 --> 00:10:25,857 Let's see if I can pull it off y'all. 281 00:10:28,527 --> 00:10:30,061 I get my mixture into the bag. 282 00:10:30,063 --> 00:10:32,163 Pipe it over the hot water. 283 00:10:32,165 --> 00:10:34,199 I did it once. Let's hope it works again. 284 00:10:34,201 --> 00:10:36,835 This ramen is gonna make the wildest gnocchi 285 00:10:36,837 --> 00:10:38,903 these judges have ever had. 286 00:10:38,905 --> 00:10:40,405 - Whoa. - Whoa. 287 00:10:40,407 --> 00:10:43,541 That's how you ball out on a budget. 288 00:10:43,543 --> 00:10:47,779 This is the lunch. The addition of the shrimp, that's hearty. 289 00:10:47,781 --> 00:10:50,215 -[Guy] Chef, what's on the menu? -I'm gonna do fish tacos. 290 00:10:50,217 --> 00:10:52,083 What's going along with the fish tacos? 291 00:10:52,085 --> 00:10:55,086 [Noelle] Uh, plantains and a corn salsa. 292 00:10:55,088 --> 00:10:57,122 - That's hearty. - [Noelle] Yeah. 293 00:10:57,124 --> 00:10:59,724 So, tilapia is a great protein to have on a budget 294 00:10:59,726 --> 00:11:01,926 because any flavor that you add to it 295 00:11:01,928 --> 00:11:03,528 is what it's going to soak up. 296 00:11:03,530 --> 00:11:05,430 So, I add cumin, cayenne. 297 00:11:05,432 --> 00:11:06,898 It's just gonna be so delicious. 298 00:11:09,902 --> 00:11:11,636 So, for my taco filling, 299 00:11:11,638 --> 00:11:14,472 I'm sauteing together onions and bell pepper, 300 00:11:14,474 --> 00:11:16,641 which brings an extra earthiness to the dish. 301 00:11:18,344 --> 00:11:20,712 Also, my family is part Mexican 302 00:11:20,714 --> 00:11:22,213 and I knew this would be something 303 00:11:22,215 --> 00:11:23,748 that would hit it out of the park. 304 00:11:25,951 --> 00:11:27,752 Go ahead and put this pasta in right now 305 00:11:27,754 --> 00:11:31,623 because I need that water for my sauce. 306 00:11:31,625 --> 00:11:33,258 What's on the menu, chef? 307 00:11:33,260 --> 00:11:35,527 So I'm gonna do my peasant pasta, 308 00:11:35,529 --> 00:11:37,262 which is usually a pasta that you make 309 00:11:37,264 --> 00:11:39,531 with all the herbs you have leftover in your fridge. 310 00:11:39,533 --> 00:11:41,599 - [Guy] Right. - And some canned fish. 311 00:11:41,601 --> 00:11:43,334 - I love the enthusiasm. - [Day] Okay. 312 00:11:44,336 --> 00:11:46,304 Peasant pasta is a dish that I used to eat 313 00:11:46,306 --> 00:11:48,039 when I was a child on Haiti. 314 00:11:48,041 --> 00:11:51,443 All right. Got my herbs out there. 315 00:11:51,445 --> 00:11:54,612 In Haiti, we use a lot of thyme. It has such a great robust flavor. 316 00:11:54,614 --> 00:11:57,182 So, I'm gonna go ahead and use a lot of this right here. 317 00:12:00,186 --> 00:12:02,620 I'm adding the tomato paste which is less than $2 318 00:12:02,622 --> 00:12:05,123 because it's gonna have to bind the sauce for the pasta. 319 00:12:05,125 --> 00:12:07,459 [sighs] The canned smoked sardines, 320 00:12:07,461 --> 00:12:09,127 I'm gonna add those to the pasta 321 00:12:09,129 --> 00:12:10,595 and that's gonna give it a nice smoked flavor. 322 00:12:13,132 --> 00:12:14,799 What are you making, chef? 323 00:12:14,801 --> 00:12:16,935 Uh, I'm gonna make a chicken fried cube steak. 324 00:12:16,937 --> 00:12:18,470 Are you making, uh, French fries? 325 00:12:18,472 --> 00:12:20,004 - Mashed potatoes. - Mashed potatoes. 326 00:12:20,006 --> 00:12:21,740 - Yes, sir. - Get those potatoes working 327 00:12:21,742 --> 00:12:23,341 - before you go do anything else. - Absolutely. 328 00:12:23,343 --> 00:12:27,278 What is more hearty than steak and potatoes? 329 00:12:27,280 --> 00:12:29,481 Next thing I need to do is get these beef patties formed. 330 00:12:29,483 --> 00:12:31,282 I'm gonna coat this here, nice. 331 00:12:31,284 --> 00:12:33,451 It's comfort food. It's a hug on a plate. 332 00:12:33,453 --> 00:12:35,820 It's filling, it's warm, it's fried. 333 00:12:37,723 --> 00:12:39,290 I own a couple of restaurants 334 00:12:39,292 --> 00:12:40,658 out in Albuquerque, New Mexico. 335 00:12:40,660 --> 00:12:42,260 I also operate two charities. 336 00:12:42,262 --> 00:12:43,962 The 505 Food Fights, which is a nice 337 00:12:43,964 --> 00:12:45,597 culinary competition for charity, 338 00:12:45,599 --> 00:12:47,298 and the kitchen kids. 339 00:12:47,300 --> 00:12:49,033 We teach culinary classes and recipes 340 00:12:49,035 --> 00:12:51,102 to all abilities children in New Mexico. 341 00:12:51,104 --> 00:12:52,971 I'm just happy to be here and shout 'em out. 342 00:12:52,973 --> 00:12:53,905 What's up, kids? 343 00:12:56,041 --> 00:12:58,476 [Guy] Sixteen minutes, sixteen left. 344 00:12:58,478 --> 00:13:02,413 Where are onion rings coming into play on this? 345 00:13:02,415 --> 00:13:04,382 It's gonna be in the brown butter sauce 346 00:13:04,384 --> 00:13:06,951 for the gnocchi. What do you think? 347 00:13:06,953 --> 00:13:09,721 I am standing by to see this come together. 348 00:13:09,723 --> 00:13:12,290 This brown butter sauce says hearty lunch 349 00:13:12,292 --> 00:13:14,259 because onion rings are breaded and fried, 350 00:13:14,261 --> 00:13:17,595 heavy, hearty, it's gonna be absolutely perfect. 351 00:13:17,597 --> 00:13:19,497 While I have my brown butter sauce going, 352 00:13:19,499 --> 00:13:21,399 it's time to get started on the mushrooms. 353 00:13:21,401 --> 00:13:23,568 Oyster mushroom say hearty lunch 354 00:13:23,570 --> 00:13:26,070 because they're an essence to the state of mushrooms. 355 00:13:26,072 --> 00:13:28,339 My vegetable worth more than $3.50. 356 00:13:28,341 --> 00:13:30,041 Check that off the list. 357 00:13:30,043 --> 00:13:32,310 Feeling good like I should. 358 00:13:35,147 --> 00:13:37,448 Next, I know I need to work on my plantains. 359 00:13:37,450 --> 00:13:39,250 I fried the plantains first, 360 00:13:39,252 --> 00:13:43,121 and then I did salt, and cayenne, and cumin. 361 00:13:43,123 --> 00:13:45,323 And then, I'm gonna refry them a second time. 362 00:13:46,926 --> 00:13:49,260 And the last thing that goes with the fish taco is crema. 363 00:13:49,262 --> 00:13:52,430 And I need to use my avocado and jackfruit. 364 00:13:52,432 --> 00:13:55,667 So, I'm gonna make a avocado jackfruit crema. 365 00:13:55,669 --> 00:13:57,936 Well, how cool is that to go for the jackfruit? 366 00:13:57,938 --> 00:14:01,472 No one does that. You can use jackfruit in a lot of very cool ways. 367 00:14:01,474 --> 00:14:04,042 But tilapia and jackfruit, I wanna see how this comes together. 368 00:14:06,445 --> 00:14:08,980 [Guy] Nine minutes, nine to go. 369 00:14:08,982 --> 00:14:12,116 [Day] These I wanna just add to my pasta. 370 00:14:12,118 --> 00:14:13,751 So, now, I'm going to work on my spot prawns. 371 00:14:13,753 --> 00:14:15,453 I wanna put in the heads 372 00:14:15,455 --> 00:14:17,989 because that's where all that flavor is anyway. 373 00:14:20,192 --> 00:14:21,960 For the mushrooms, I'm just gonna get them 374 00:14:21,962 --> 00:14:24,596 into the pan and saute them with butter. 375 00:14:24,598 --> 00:14:26,965 The next thing, I'm gonna grab my duck eggs, 376 00:14:26,967 --> 00:14:29,167 and then separate the yolk and I'm gonna concede the yolk. 377 00:14:29,169 --> 00:14:32,503 And what, it's gonna add a bit of decadence to my pasta. 378 00:14:32,505 --> 00:14:35,106 Oh, it's kind of fried the egg a little bit. 379 00:14:35,108 --> 00:14:37,809 So, that should work. 380 00:14:37,811 --> 00:14:40,612 Frozen food has to thaw out. And I don't really have much time, 381 00:14:40,614 --> 00:14:41,913 so I'm gonna throw it into my pot, 382 00:14:41,915 --> 00:14:43,648 and then I'm gonna cover it with the lid. 383 00:14:43,650 --> 00:14:45,850 How are we doing, chef? Give me an update here. 384 00:14:45,852 --> 00:14:48,519 I got some, uh, beef country frying right there. 385 00:14:48,521 --> 00:14:50,588 - [Guy] Okay. - And we're gonna have a shiitake, 386 00:14:50,590 --> 00:14:52,423 uh, mushroom cream gravy. 387 00:14:52,425 --> 00:14:54,092 [Guy] Looks great. 388 00:14:54,094 --> 00:14:55,360 [Mike] I want this mushroom nuttiness 389 00:14:55,362 --> 00:14:57,128 to come out into the cream. 390 00:14:57,130 --> 00:14:58,963 So, we're gonna simmer that in the milk 391 00:14:58,965 --> 00:15:00,198 for just a little bit and let the nuttiness 392 00:15:00,200 --> 00:15:02,233 of those mushrooms come out. 393 00:15:02,235 --> 00:15:05,136 The shiitake mushroom gravy is simmering up nicely. 394 00:15:05,138 --> 00:15:06,738 It's coming up real velvety. 395 00:15:06,740 --> 00:15:08,606 It's exactly what I'm hoping for. 396 00:15:10,242 --> 00:15:11,876 Potatoes, perfect, ready to go. 397 00:15:11,878 --> 00:15:13,511 Time to go into the food processer. 398 00:15:15,781 --> 00:15:17,649 Now, I have to figure out what I'm doing 399 00:15:17,651 --> 00:15:19,250 with this frozen cauliflower I got stuck with. 400 00:15:19,252 --> 00:15:20,919 That is exactly $3.99. 401 00:15:22,588 --> 00:15:24,088 I'm gonna puree it in the blender 402 00:15:24,090 --> 00:15:26,357 with a little bit of potato water 403 00:15:26,359 --> 00:15:28,326 just to loosen it up and add a little bit of saltiness. 404 00:15:28,328 --> 00:15:30,295 And the potato water should help thicken up 405 00:15:30,297 --> 00:15:31,529 and season the cauliflower. 406 00:15:33,499 --> 00:15:35,867 It's pretty elaborate stuff going on right now. 407 00:15:35,869 --> 00:15:39,904 We've got gnocchi made out of cheap ramen over here. 408 00:15:39,906 --> 00:15:43,007 We've got fresh-made tortillas and fish tacos going here. 409 00:15:43,009 --> 00:15:46,611 We've got a pasta with everything under the sun in it in three. 410 00:15:46,613 --> 00:15:48,680 And then, over on four, mashed potatoes 411 00:15:48,682 --> 00:15:52,550 and, a fried beef steak mushroom gravy. 412 00:15:52,552 --> 00:15:54,252 I don't think you're tuning in going, 413 00:15:54,254 --> 00:15:55,420 "Hey, it looks like a budget battle." 414 00:15:55,422 --> 00:15:56,587 No, it's like budget. 415 00:15:56,589 --> 00:15:58,623 People going nuts. 416 00:15:58,625 --> 00:16:01,192 Two and a half minutes, chefs, two and a half. 417 00:16:03,262 --> 00:16:04,629 All right. 418 00:16:04,631 --> 00:16:06,064 [Jennifer] It's time to plate. 419 00:16:06,066 --> 00:16:07,432 First, I get my gnocchi down. 420 00:16:07,434 --> 00:16:09,367 I spoon five into each dish. 421 00:16:09,369 --> 00:16:11,102 Then, I put down my shrimp three, three, three. 422 00:16:11,104 --> 00:16:13,705 Then I put my mushrooms, layer, layer, layer. 423 00:16:13,707 --> 00:16:15,473 Over the top of everything goes that 424 00:16:15,475 --> 00:16:18,276 beautiful brown butter and onion ring jus. 425 00:16:18,278 --> 00:16:20,078 Does this say hearty lunch? 426 00:16:20,080 --> 00:16:21,012 I think so. 427 00:16:22,181 --> 00:16:24,415 [Noelle] First, I put my tortilla down. 428 00:16:24,417 --> 00:16:26,751 And then, I know I need to put my crispy fried plantains. 429 00:16:28,320 --> 00:16:30,555 And then I do a side of my corn salsa. 430 00:16:30,557 --> 00:16:32,156 Next, I fill my tortilla 431 00:16:32,158 --> 00:16:34,158 with the bell pepper onion mixture. 432 00:16:35,728 --> 00:16:38,229 I'm putting my fish down in my taco. 433 00:16:38,231 --> 00:16:41,432 Then, I'm finishing with my avocado jackfruit crema. 434 00:16:42,901 --> 00:16:44,402 [Guy] One minute. 435 00:16:44,404 --> 00:16:49,440 Oh, I've never made this, this fast before. 436 00:16:49,442 --> 00:16:51,409 There's not much of the plating. So, I just need to get 437 00:16:51,411 --> 00:16:53,277 this pasta on the bowl and try to scoop 438 00:16:53,279 --> 00:16:55,313 as much of the sauce on top as possible. 439 00:16:55,315 --> 00:16:57,515 I'm trying to get my yolks onto my pasta. 440 00:16:57,517 --> 00:16:59,117 Oh, no, no, no. 441 00:16:59,119 --> 00:17:01,019 I'm moving way too fast and they break. 442 00:17:01,021 --> 00:17:02,987 Oh no. 443 00:17:02,989 --> 00:17:04,288 I'm upset with myself. 444 00:17:04,290 --> 00:17:05,623 [Guy] Thirty seconds. 445 00:17:05,625 --> 00:17:07,525 [Mike] First, mashed potatoes, 446 00:17:07,527 --> 00:17:10,595 and then a little swipe of the cauliflower puree. 447 00:17:10,597 --> 00:17:13,097 Next, my golden crispy chicken 448 00:17:13,099 --> 00:17:14,766 fried beef's going right on top. 449 00:17:14,768 --> 00:17:16,501 And then, I'm gonna hit that 450 00:17:16,503 --> 00:17:19,003 with my velvety shiitake mushroom gravy. 451 00:17:19,005 --> 00:17:20,671 There's no way I missed hearty. 452 00:17:20,673 --> 00:17:26,544 [Guy] Five, four, three, two, one. 453 00:17:26,546 --> 00:17:28,780 And that it, chefs. Stop working. 454 00:17:28,782 --> 00:17:29,947 [Catherine] All right. 455 00:17:29,949 --> 00:17:32,116 - Good job, guys. - Whoa. 456 00:17:32,118 --> 00:17:35,820 I looked down and child-- I realized two of these pastas 457 00:17:35,822 --> 00:17:37,321 don't have duck eggs. 458 00:17:37,323 --> 00:17:39,123 [Guy] I got to tell you, chefs. 459 00:17:39,125 --> 00:17:41,325 You look like big ballers on a budget. 460 00:17:41,327 --> 00:17:43,728 Let's take it to the judges right this way. 461 00:17:51,070 --> 00:17:52,470 All right, judges. Here we are. 462 00:17:52,472 --> 00:17:54,405 This is game one of the bigger, 463 00:17:54,407 --> 00:17:56,007 badder, budget battle. 464 00:17:56,009 --> 00:17:57,809 Up first, Chef Noelle. 465 00:17:57,811 --> 00:17:59,877 Today, for the hearty lunch, 466 00:17:59,879 --> 00:18:01,646 I went straight back to my roots, 467 00:18:01,648 --> 00:18:04,182 California fish taco. You can't go wrong, right? 468 00:18:04,184 --> 00:18:07,018 I got the tilapia for my protein. 469 00:18:07,020 --> 00:18:10,254 The expensive vegetable is bell peppers. 470 00:18:10,256 --> 00:18:13,157 And then, I made some double fried plantains 471 00:18:13,159 --> 00:18:15,393 and a corn salad on the side. 472 00:18:15,395 --> 00:18:18,463 I got to say, hearty lunch, you nailed that. 473 00:18:18,465 --> 00:18:20,565 -Yes. -[Jet] Right? The tilapia is big, 474 00:18:20,567 --> 00:18:23,234 it's threaded beautifully, it's seasoned excellently. 475 00:18:23,236 --> 00:18:27,705 The jackfruit, really smart frozen item. 476 00:18:27,707 --> 00:18:29,707 Could have played up heat a little bit more 477 00:18:29,709 --> 00:18:32,343 and also more acid to make the dish actually lighter. 478 00:18:32,911 --> 00:18:34,579 Up next, Chef Mike. 479 00:18:34,581 --> 00:18:36,180 Thank you guys for... So much for having me. 480 00:18:36,182 --> 00:18:37,748 You said hearty lunch and the first thing 481 00:18:37,750 --> 00:18:39,684 I think of is steak and potatoes. 482 00:18:39,686 --> 00:18:41,586 So, what I did is for my protein $4 to $5, 483 00:18:41,588 --> 00:18:43,187 I used some 80 to 20 chuck. 484 00:18:43,189 --> 00:18:45,189 Uh, we did a country fry on that. 485 00:18:45,191 --> 00:18:47,492 I used the half and half for the item under $2 486 00:18:47,494 --> 00:18:49,293 to use into the gravy 487 00:18:49,295 --> 00:18:51,262 and our whipped potatoes you have underneath. 488 00:18:51,264 --> 00:18:53,698 I used rainbow cauliflower from the frozen section. 489 00:18:53,700 --> 00:18:55,366 And on top of that, what you have 490 00:18:55,368 --> 00:18:57,335 is a shiitake mushroom country gravy. 491 00:18:58,437 --> 00:19:01,072 First of all, hearty, you nailed it. 492 00:19:01,074 --> 00:19:03,908 I think that you played the game very, very well. 493 00:19:03,910 --> 00:19:06,144 - The potatoes are a hearty ingredient. - Yes. 494 00:19:06,146 --> 00:19:08,579 The cauliflower, you've made it into something hearty 495 00:19:08,581 --> 00:19:10,648 - when it's usually not which is a really smart move. - Thank you, sir. 496 00:19:10,650 --> 00:19:13,084 Country-fried steak. That's very classic, 497 00:19:13,086 --> 00:19:16,254 - but I want color here. - Here's the mistake. 498 00:19:16,256 --> 00:19:18,289 The cauliflower puree is not the right move there. 499 00:19:18,291 --> 00:19:20,291 You want a different texture. 500 00:19:20,293 --> 00:19:22,727 - So, fresh vegetable. - Okay. 501 00:19:22,729 --> 00:19:25,696 - Thank you very much. - Up next, Chef Day. 502 00:19:25,698 --> 00:19:27,965 Okay. So, I prepared for you guys 503 00:19:27,967 --> 00:19:29,767 what I like to call peasant pasta. 504 00:19:29,769 --> 00:19:31,936 So, I'm from Haiti and this is one of the meals 505 00:19:31,938 --> 00:19:33,638 that my aunts would make for us 506 00:19:33,640 --> 00:19:35,773 whenever we were running low on groceries. 507 00:19:35,775 --> 00:19:37,942 I added the frozen cauliflower 508 00:19:37,944 --> 00:19:40,144 that was my, um, item that was frozen. 509 00:19:40,146 --> 00:19:43,381 I added the spot prawns, that was my protein. 510 00:19:43,383 --> 00:19:44,916 And the tomato paste, 511 00:19:44,918 --> 00:19:47,084 which gave it a little bit of color. 512 00:19:47,086 --> 00:19:48,753 It's like a three-pound plate 513 00:19:48,755 --> 00:19:51,122 with oyster mushrooms and duck eggs. 514 00:19:51,124 --> 00:19:53,457 I mean, you basically have given me, 515 00:19:53,459 --> 00:19:54,659 uh, a fine dining pasta. 516 00:19:56,328 --> 00:19:57,929 Tomato paste, great. 517 00:19:57,931 --> 00:19:59,630 You got that, you know, nice acid. 518 00:19:59,632 --> 00:20:02,600 You got the frozen item in here. 519 00:20:02,602 --> 00:20:05,036 [Marcus] I'm loving the smoked anchovies. 520 00:20:05,038 --> 00:20:07,572 I'm loving that prawn head. 521 00:20:07,574 --> 00:20:10,241 All of that stuff, it's very, very hearty, right? 522 00:20:10,243 --> 00:20:12,210 But I'm mad at you. 523 00:20:12,212 --> 00:20:15,246 How come they get duck eggs and I get nothing? 524 00:20:15,248 --> 00:20:16,914 - Oh, you didn't get one. - This is delicious. 525 00:20:16,916 --> 00:20:18,516 - I want my duck egg. - You're right. 526 00:20:18,518 --> 00:20:20,651 You're absolutely right. Thank you, Chef. 527 00:20:20,653 --> 00:20:22,420 Finally, Chef Jennifer. 528 00:20:22,422 --> 00:20:25,289 I have a beautiful hearty gnocchi dish. 529 00:20:25,291 --> 00:20:27,391 This time, I decided to make it out of ramen noodle. 530 00:20:27,393 --> 00:20:29,927 It was my item that was under $2. 531 00:20:29,929 --> 00:20:33,030 And then, I featured some shrimp in there because it is still lunch. 532 00:20:33,032 --> 00:20:35,800 I've been here for every competition under the sun. 533 00:20:35,802 --> 00:20:37,368 Seen it all. 534 00:20:37,370 --> 00:20:41,572 I have never seen anything as whacked 535 00:20:41,574 --> 00:20:45,042 as the ramen gnocchi game that you are playing. 536 00:20:45,044 --> 00:20:47,078 - I gotta give you props. - Thank you. 537 00:20:47,080 --> 00:20:49,347 Chef, I'm still reeling 538 00:20:50,549 --> 00:20:53,484 by how amazing this gnocchi are. 539 00:20:53,486 --> 00:20:55,987 They're creamy on the inside, their formed. 540 00:20:55,989 --> 00:20:57,822 The onion rings brings a really beautiful texture 541 00:20:57,824 --> 00:20:59,590 to them. You baked them right away. 542 00:20:59,592 --> 00:21:02,126 It's a very cool dish. 543 00:21:02,128 --> 00:21:04,328 I think you took hearty lunch and you made it something 544 00:21:04,330 --> 00:21:05,429 very delicate. 545 00:21:05,431 --> 00:21:08,833 Everything here is really, really smart cut out. 546 00:21:08,835 --> 00:21:11,936 And then, where it falls is that there's no flavor. 547 00:21:11,938 --> 00:21:13,671 [tense music playing] 548 00:21:13,673 --> 00:21:16,007 Give me some heat. Give me just a little bit. 549 00:21:16,009 --> 00:21:17,708 Okay. Thank you so much. 550 00:21:17,710 --> 00:21:18,876 Dishes look great. 551 00:21:18,878 --> 00:21:21,279 We're gonna leave the judges to deliberate this one. 552 00:21:21,281 --> 00:21:22,647 We're gonna send you back to the kitchens 553 00:21:22,649 --> 00:21:23,948 and we'll call you when we have a decision. 554 00:21:23,950 --> 00:21:25,783 Thank you. 555 00:21:25,785 --> 00:21:29,387 Who shopped the smartest and who cooked the heartiest? 556 00:21:29,389 --> 00:21:31,856 Just remember, gameplay, you've got 20 points. 557 00:21:31,858 --> 00:21:33,891 Taste is its own 20 points. 558 00:21:33,893 --> 00:21:36,160 And plating is 10. 559 00:21:44,603 --> 00:21:46,937 Chefs, let's take a look at the results. 560 00:21:46,939 --> 00:21:49,440 Up first, we'll go to Chef Jennifer. 561 00:21:49,442 --> 00:21:53,244 17 in gameplay, 16 on taste, 562 00:21:53,246 --> 00:21:57,448 8 on plating for a 41. Nice score. 563 00:21:57,450 --> 00:22:03,487 Noelle, 16 in gameplay, 16 in taste, 564 00:22:03,489 --> 00:22:06,891 7 in plating, 39. 565 00:22:07,826 --> 00:22:10,127 - Chef Day. - Oh, be still, my heart. 566 00:22:10,129 --> 00:22:11,262 [Guy chuckles] 567 00:22:11,264 --> 00:22:16,467 14 in gameplay, 17 in taste, 568 00:22:16,469 --> 00:22:20,571 8 in plating, 39. 569 00:22:20,573 --> 00:22:22,907 Two are tied to go home, 570 00:22:22,909 --> 00:22:25,543 if chef Mike beats a 39. 571 00:22:27,279 --> 00:22:31,615 14 in gameplay, 15 in taste. 572 00:22:31,617 --> 00:22:33,784 Better be a 10 in plating, pal. 573 00:22:33,786 --> 00:22:37,688 And a six in plating for a 35. 574 00:22:37,690 --> 00:22:38,789 Okay. 575 00:22:38,791 --> 00:22:40,825 One small component of getting something green, 576 00:22:40,827 --> 00:22:42,259 of adding some color. 577 00:22:42,261 --> 00:22:44,228 Anything would have done it for you. 578 00:22:44,230 --> 00:22:46,063 Chef Mike, I know you're a really good chef. 579 00:22:46,065 --> 00:22:47,231 We appreciate you being here. 580 00:22:47,233 --> 00:22:48,299 - Thank you, chef. - Okay? 581 00:22:48,301 --> 00:22:49,800 - Thank you, chef. - Well done. Good luck. 582 00:22:49,802 --> 00:22:50,901 It was a surreal experience. 583 00:22:50,903 --> 00:22:53,671 Nobody wants to go home, but somebody has to. 584 00:22:57,075 --> 00:22:58,642 All right, chefs. 585 00:22:58,644 --> 00:23:01,645 This round will determine who is going to shop 586 00:23:01,647 --> 00:23:03,948 Flavortown for up to $20,000. 587 00:23:05,050 --> 00:23:06,784 So, with the final challenge, 588 00:23:06,786 --> 00:23:10,921 I want you to make the judges an upscale dinner. 589 00:23:10,923 --> 00:23:13,257 A meal that taste like million bucks or at least... 590 00:23:13,259 --> 00:23:14,625 [Hunter] Hello. 591 00:23:14,627 --> 00:23:16,227 - No. - [Hunter] How is it going. 592 00:23:16,229 --> 00:23:17,561 - See? I knew it. - [woman] Here comes Hunter. 593 00:23:17,563 --> 00:23:18,596 [Guy] I'm in the... 594 00:23:18,598 --> 00:23:19,897 I'm in the middle of giving them the challenge. 595 00:23:19,899 --> 00:23:21,399 No, I know, but I kind of felt bad 596 00:23:21,401 --> 00:23:22,633 'cause you were maybe, like, 597 00:23:22,635 --> 00:23:23,868 a little hard on them last round. 598 00:23:23,870 --> 00:23:26,237 - So, I wanted... - I was not hard on them at all. 599 00:23:27,439 --> 00:23:28,672 I wanted to, like, 600 00:23:28,674 --> 00:23:30,074 to do a free shopping for them, just a... 601 00:23:30,076 --> 00:23:31,575 As a... I... 602 00:23:31,577 --> 00:23:33,177 - [Guy] You can't... Hunter... - [Hunter] As a token for Flavortown Market. 603 00:23:33,179 --> 00:23:34,378 [Guy] You can't go do shopping for them. 604 00:23:34,380 --> 00:23:35,346 - This is... - But aren't we givers? 605 00:23:35,348 --> 00:23:36,580 - We're givers, I thought. - We are givers. 606 00:23:36,582 --> 00:23:38,249 - Okay. - So, you went and pre-shopped for them. 607 00:23:38,251 --> 00:23:39,517 [Hunter] Just a little bit. Yeah. Some... 608 00:23:39,519 --> 00:23:41,719 - Just some goodies. - Ridiculous. Go ahead, Hunter. 609 00:23:41,721 --> 00:23:43,521 - Go give them the free gifts. - [Hunter] Okay. It's... 610 00:23:43,523 --> 00:23:44,755 There's a lot of stuff in there. 611 00:23:44,757 --> 00:23:46,924 And one for you, and one for you. 612 00:23:46,926 --> 00:23:49,794 [Guy] Is it bad things or is it... It's... 613 00:23:49,796 --> 00:23:51,295 [Hunter] What do you mean it's a bad thing? 614 00:23:51,297 --> 00:23:52,930 [Guy] Is it, uh, upscale groceries? 615 00:23:52,932 --> 00:23:54,398 Upscale? 616 00:23:54,400 --> 00:23:56,066 That's what the whole competition was. 617 00:23:56,068 --> 00:23:58,135 I said upscale dinner. 618 00:23:58,137 --> 00:24:01,205 - Did you not hear that part? - I thought you said on sale. 619 00:24:01,207 --> 00:24:02,606 - No, I didn't... - [Noelle] No. 620 00:24:02,608 --> 00:24:03,974 - Say on sale, Hunter. - [Day] No, what? 621 00:24:03,976 --> 00:24:06,110 I thought you said on sale. 622 00:24:06,112 --> 00:24:07,478 Thank you very much, son. 623 00:24:07,480 --> 00:24:08,446 Yeah. Okay. Well, sorry folks. 624 00:24:08,448 --> 00:24:09,747 Uh, good luck. 625 00:24:09,749 --> 00:24:11,582 Thanks. 626 00:24:11,584 --> 00:24:13,384 Go ahead and open the bags, pour them in the cart, 627 00:24:13,386 --> 00:24:15,119 and see what you got. I have no idea. 628 00:24:15,121 --> 00:24:16,253 Let's take a look. 629 00:24:16,255 --> 00:24:18,622 [Noelle] Premade quiche, if you would like. 630 00:24:18,624 --> 00:24:21,225 Goat milk. Pork hock. 631 00:24:21,227 --> 00:24:23,093 Who doesn't like a ham hock? 632 00:24:23,095 --> 00:24:24,161 Lentils? 633 00:24:24,163 --> 00:24:27,798 Let's just do this. You're playing budget bags. 634 00:24:27,800 --> 00:24:30,201 Pick four items you want to use 635 00:24:30,203 --> 00:24:31,969 in your upscale dinner. 636 00:24:31,971 --> 00:24:34,738 The other items, I'm gonna have you return 637 00:24:34,740 --> 00:24:37,107 over here to our friend, Wendy, and she will give you 638 00:24:37,109 --> 00:24:39,877 the cash equivalent for the items you return. 639 00:24:39,879 --> 00:24:42,580 Then, you could take that cash and go shopping here at 640 00:24:42,582 --> 00:24:45,616 Flavortown Market, buy whatever you want, 641 00:24:45,618 --> 00:24:47,451 and then make your upscale dinner. 642 00:24:47,453 --> 00:24:51,856 You can only shop with the money that you get. 643 00:24:51,858 --> 00:24:56,327 The three of you can tell me today, 644 00:24:57,329 --> 00:25:02,633 which one of you should go to Wendy first? 645 00:25:04,202 --> 00:25:05,769 I have to use four things out of this budget bag. 646 00:25:05,771 --> 00:25:06,937 Whatever I don't want, 647 00:25:06,939 --> 00:25:08,873 I have to return and get the old cash solo. 648 00:25:08,875 --> 00:25:10,774 So, I'm going through my budget bag 649 00:25:10,776 --> 00:25:12,343 and I'm seeing quiche. 650 00:25:12,345 --> 00:25:13,978 Tomato paste, anchovy. 651 00:25:13,980 --> 00:25:15,179 Canned queso. 652 00:25:15,181 --> 00:25:17,114 Ham hocks don't belong in a fine dining dinner. 653 00:25:17,116 --> 00:25:19,517 Like, no. 654 00:25:19,519 --> 00:25:22,119 I don't want any of this stuff. 655 00:25:22,121 --> 00:25:25,322 I decided I'm keeping ham hock, 656 00:25:25,324 --> 00:25:28,459 goat milk, anchovies, and tomato paste. 657 00:25:28,461 --> 00:25:30,361 I chose these ingredients because I knew 658 00:25:30,363 --> 00:25:32,863 that I can make a upscale pasta. 659 00:25:32,865 --> 00:25:35,966 -$17.65 -Thank you so much. 660 00:25:35,968 --> 00:25:38,202 What I'm trying to do is give enough fat 661 00:25:38,204 --> 00:25:39,770 so that I can actually afford a protein. 662 00:25:39,772 --> 00:25:41,472 I'm going to keep the mustard, 663 00:25:41,474 --> 00:25:43,173 the crushed pineapples, 664 00:25:43,175 --> 00:25:45,276 the canned tomatoes and chilies, 665 00:25:45,278 --> 00:25:47,111 and the goat's milk. 666 00:25:47,113 --> 00:25:49,346 I'm gonna use the goat's milk to make a puree. 667 00:25:49,348 --> 00:25:52,182 And I think I can use this crushed pineapple 668 00:25:52,184 --> 00:25:54,418 and canned tomato and chilies as sauce. 669 00:25:54,420 --> 00:25:55,686 $17.48. 670 00:25:55,688 --> 00:25:57,221 That's a nice start. 671 00:25:57,223 --> 00:25:59,189 So, I have to choose very carefully 672 00:25:59,191 --> 00:26:00,257 what items I'm gonna use. 673 00:26:00,259 --> 00:26:02,927 I decided to keep canned tomatoes and chili, 674 00:26:02,929 --> 00:26:06,063 the diced pineapple, anchovies, and tomato paste. 675 00:26:06,065 --> 00:26:09,199 I'm gonna juice up these items by making a bouillabaisse. 676 00:26:09,201 --> 00:26:10,668 - Okay, good. - Thank you. 677 00:26:10,670 --> 00:26:11,835 Okay. bye-bye. 678 00:26:11,837 --> 00:26:15,272 [rock music playing] 679 00:26:15,274 --> 00:26:18,776 I have 17 and some change and I got pork hocks, 680 00:26:18,778 --> 00:26:22,580 goat milk, anchovies, tomato paste, bucatini. 681 00:26:22,582 --> 00:26:25,716 I'm going to make a creamy goat milk pasta 682 00:26:25,718 --> 00:26:27,051 with bucatini. 683 00:26:27,053 --> 00:26:29,186 I have a background in working in fine dining 684 00:26:29,188 --> 00:26:30,988 Italian restaurants, so I'd really like 685 00:26:30,990 --> 00:26:32,756 to make sure that that comes through. 686 00:26:32,758 --> 00:26:34,825 Italian food is one of the easiest things 687 00:26:34,827 --> 00:26:36,660 to make upscale. 688 00:26:36,662 --> 00:26:38,529 You can make something super great out 689 00:26:38,531 --> 00:26:40,264 of something super cheap. 690 00:26:40,266 --> 00:26:41,865 Hey. 691 00:26:41,867 --> 00:26:43,834 Morel mushrooms are gonna bring a great 692 00:26:43,836 --> 00:26:46,804 earthy flavor, and morels are the most fanciest mushroom 693 00:26:46,806 --> 00:26:48,172 that you can possibly get. 694 00:26:49,474 --> 00:26:51,075 In the end, it's gonna pay off. 695 00:26:51,077 --> 00:26:53,143 - Hello. - [Wendy] Hello. 696 00:26:53,145 --> 00:26:55,412 I need to make these budget ingredients 697 00:26:55,414 --> 00:26:58,482 super upscale to impress these judges. 698 00:26:58,484 --> 00:27:00,117 [Wendy] $14.46. 699 00:27:00,119 --> 00:27:01,285 All right. 700 00:27:03,121 --> 00:27:04,722 Looking for... 701 00:27:04,724 --> 00:27:06,657 I wanna elevate this dish, so I'm gonna spend 702 00:27:06,659 --> 00:27:08,158 all of my money on the protein. 703 00:27:08,160 --> 00:27:10,094 Where it is, where it is, where it is. 704 00:27:10,096 --> 00:27:11,762 For my upscale dinner, I'm going to make 705 00:27:11,764 --> 00:27:14,064 a seared lamb loin because as a private chef, 706 00:27:14,066 --> 00:27:15,599 that is one of my clients' favorites. 707 00:27:15,601 --> 00:27:18,135 Lamb loin, let's see lamb loin. 708 00:27:18,137 --> 00:27:20,437 And we got that. 709 00:27:20,439 --> 00:27:22,573 Upscale dinner means using lots of techniques. 710 00:27:22,575 --> 00:27:24,408 So, I'm going to make a puree. 711 00:27:24,410 --> 00:27:26,844 I'm grabbing some frozen sweet potatoes 712 00:27:26,846 --> 00:27:28,145 because I don't have to cook them 713 00:27:28,147 --> 00:27:29,146 and I'm on a budget. 714 00:27:29,148 --> 00:27:30,814 Okay. 715 00:27:30,816 --> 00:27:32,950 This dish is Chef Day, all day. 716 00:27:32,952 --> 00:27:34,084 [Wendy] $16.38. 717 00:27:34,086 --> 00:27:35,352 There's your four items. 718 00:27:35,354 --> 00:27:36,420 - Yes, ma'am. - [Wendy] Okay. 719 00:27:36,422 --> 00:27:37,488 All right. Thank you. 720 00:27:37,490 --> 00:27:39,490 [Guy] Upscale with $20. 721 00:27:39,492 --> 00:27:40,958 Yeah. This is tough, bro. 722 00:27:40,960 --> 00:27:41,992 I want to do a bouillabaisse, so... 723 00:27:41,994 --> 00:27:43,193 [Guy] Bouillabaisse is... That's nice. 724 00:27:43,195 --> 00:27:44,628 A quick one. Yup. 725 00:27:44,630 --> 00:27:46,363 I'm grabbing calamari. 726 00:27:46,365 --> 00:27:48,732 Calamari is kind of a buzzword for upscale. 727 00:27:48,734 --> 00:27:53,237 You think calamari, you think penthouse, champagne. 728 00:27:53,239 --> 00:27:55,839 And I'm grabbing mussels and some frozen scallops. 729 00:27:55,841 --> 00:27:57,708 You got me. 730 00:27:57,710 --> 00:28:00,177 And for a garnish and to bring that freshness in, 731 00:28:00,179 --> 00:28:02,646 I'm adding parsley and lemon. 732 00:28:02,648 --> 00:28:04,381 Garnish is a great way to make a dish feel 733 00:28:04,383 --> 00:28:06,417 upscale and look upscale. 734 00:28:07,552 --> 00:28:08,585 [Wendy] $15.81. 735 00:28:08,587 --> 00:28:10,220 - Thank you, darling. - [Wendy] You're welcome. 736 00:28:10,222 --> 00:28:11,922 You know, the more Hunter and I work together here 737 00:28:11,924 --> 00:28:14,191 in Flavortown Market, the more we just start 738 00:28:14,193 --> 00:28:15,793 to look alike and act alike. 739 00:28:15,795 --> 00:28:17,394 - It's crazy. - Hey. 740 00:28:17,396 --> 00:28:19,029 I'm at the Foodtown salad bar. Can I get you anything? 741 00:28:19,031 --> 00:28:21,398 - What? - Want some chickpeas? 742 00:28:29,974 --> 00:28:33,043 [Guy] 21 minutes, guys, 21. 743 00:28:34,345 --> 00:28:35,979 Chef, what's on the menu? 744 00:28:35,981 --> 00:28:38,982 [Noelle] I'm gonna do a bucatini pasta 745 00:28:38,984 --> 00:28:43,087 with a smoked ham hock, goat milk sauce. 746 00:28:43,089 --> 00:28:46,423 Oh, the old smoke ham hock goat milk sauce. 747 00:28:46,425 --> 00:28:48,392 [Noelle] First, I use the smoked ham hock 748 00:28:48,394 --> 00:28:49,593 inside of the goat milk 749 00:28:49,595 --> 00:28:52,696 in order to steep the flavor out of it. 750 00:28:52,698 --> 00:28:56,900 Now, I'm gonna start building flavors in my sauce. 751 00:28:56,902 --> 00:29:01,171 So, I add my pre-purchased anchovies and tomato paste. 752 00:29:01,173 --> 00:29:04,041 The sauce is gonna be the main flavor in my dish, 753 00:29:04,043 --> 00:29:05,609 so I wanna make sure that everything about it 754 00:29:05,611 --> 00:29:06,977 is perfect. 755 00:29:08,146 --> 00:29:10,013 [producer speaking] 756 00:29:10,015 --> 00:29:12,716 [Noelle] Yeah, yeah. I'm gonna add it in the saute. 757 00:29:12,718 --> 00:29:14,418 [machine whirring] 758 00:29:14,420 --> 00:29:16,754 [Noelle] I pour the goat milk that steeped 759 00:29:16,756 --> 00:29:18,922 the ham hock straight into my sauce. 760 00:29:18,924 --> 00:29:21,658 And I add my morel mushrooms to give that earthy flavor 761 00:29:21,660 --> 00:29:22,893 and texture. 762 00:29:22,895 --> 00:29:25,329 Then, I'm throwing the processed ham hock right 763 00:29:25,331 --> 00:29:27,865 into my stock to make sure that my sauce 764 00:29:27,867 --> 00:29:31,068 is gonna be flavored with it and you won't miss it. 765 00:29:31,070 --> 00:29:34,104 Trying to get into the culinary field 766 00:29:34,106 --> 00:29:37,007 as an executive chef and as a woman, 767 00:29:37,009 --> 00:29:40,611 that really sets you up for working hard. 768 00:29:40,613 --> 00:29:43,380 But I've been so blessed with the support 769 00:29:43,382 --> 00:29:45,415 that I've had from my husband. 770 00:29:45,417 --> 00:29:48,318 We both have Mexican and Italian background. 771 00:29:48,320 --> 00:29:51,622 If I win today, my husband and I are gonna open up 772 00:29:51,624 --> 00:29:56,059 a restaurant called Batsimole to celebrate our Mexican 773 00:29:56,061 --> 00:29:57,294 and Italian heritage. 774 00:29:57,296 --> 00:29:58,662 - Oh. - [clanging] 775 00:29:58,664 --> 00:29:59,830 Ooh, that's good. 776 00:29:59,832 --> 00:30:01,431 [tense music playing] 777 00:30:01,433 --> 00:30:03,667 [Guy] All right, chef, what's on the menu? 778 00:30:03,669 --> 00:30:06,403 [Day] I'm going with a seared lamb chop. 779 00:30:06,405 --> 00:30:08,205 [Guy] So we got the lamb chop. And what else we got? 780 00:30:08,207 --> 00:30:11,108 We're gonna go with a pineapple mostarda 781 00:30:11,110 --> 00:30:13,777 and some sweet potato puree. 782 00:30:13,779 --> 00:30:15,012 Okay. 783 00:30:15,014 --> 00:30:16,513 While my lamb is resting, 784 00:30:16,515 --> 00:30:18,048 I add my canned chilies and tomatoes 785 00:30:18,050 --> 00:30:20,184 from the budget bag to my pan. 786 00:30:20,186 --> 00:30:22,719 And that's gonna act as a sauce for my lamb. 787 00:30:22,721 --> 00:30:25,055 Right there. 788 00:30:25,057 --> 00:30:27,925 So, now, I'm gonna work on the pineapple mostarda. 789 00:30:27,927 --> 00:30:29,827 One of the things that I've learned about budgeting 790 00:30:29,829 --> 00:30:32,162 when it comes to food is to not waste anything. 791 00:30:32,164 --> 00:30:35,432 The core of Haitian food and Afro Caribbean food 792 00:30:35,434 --> 00:30:38,001 on its own is making something out of nothing. 793 00:30:38,003 --> 00:30:40,237 I was born in Haiti and I moved here 794 00:30:40,239 --> 00:30:42,472 when I was five years old with my family. 795 00:30:42,474 --> 00:30:45,576 My Michelin Star training started about nine years ago 796 00:30:45,578 --> 00:30:46,777 in New York City. 797 00:30:46,779 --> 00:30:50,113 I walked into that kitchen extremely inexperienced. 798 00:30:50,115 --> 00:30:52,249 Definitely had to cut my nails down a little shorter 799 00:30:52,251 --> 00:30:53,951 and I had to learn a lot of discipline 800 00:30:53,953 --> 00:30:55,352 and it's something that I really wouldn't change 801 00:30:55,354 --> 00:30:56,286 for anything. 802 00:30:58,556 --> 00:31:00,090 All right, Jennifer, is it bouillabaisse? 803 00:31:00,092 --> 00:31:01,325 [Jennifer] Yes, sir, it is. 804 00:31:01,327 --> 00:31:02,459 - [Catherine] Ooh. - [Guy] Yes. 805 00:31:02,461 --> 00:31:04,061 Jennifer just said bouillabaisse. 806 00:31:04,063 --> 00:31:06,096 I brought a bunch of, uh, shellfish. 807 00:31:06,098 --> 00:31:09,099 So, I got mussels, calamari, scallops. 808 00:31:09,101 --> 00:31:10,901 First, I get started on my pineapple reduction. 809 00:31:10,903 --> 00:31:12,502 I add mussels. 810 00:31:12,504 --> 00:31:13,637 These canned pineapple, I'm thinking, 811 00:31:13,639 --> 00:31:16,406 will be a sweet treat to put on top of the green-lipped 812 00:31:16,408 --> 00:31:20,110 mussels for a little surprise for the judges. 813 00:31:20,112 --> 00:31:22,112 I get the crushed pineapple in a pan with some butter 814 00:31:22,114 --> 00:31:23,814 and I dice up those serranos and fire 815 00:31:23,816 --> 00:31:25,849 that in there as well. 816 00:31:25,851 --> 00:31:27,684 It's time to get the tomato sauce started. 817 00:31:29,621 --> 00:31:32,189 So, I got to fire up my canned tomatoes 818 00:31:32,191 --> 00:31:35,259 with chili, the tomato paste, 819 00:31:35,261 --> 00:31:37,294 and I throw my anchovies 820 00:31:37,296 --> 00:31:39,129 into that pot as well because something's got 821 00:31:39,131 --> 00:31:41,498 to help this canned tomato broth out. 822 00:31:41,500 --> 00:31:42,966 You ever wanna learn how to budget, 823 00:31:42,968 --> 00:31:45,402 start your own business, kids. 824 00:31:45,404 --> 00:31:47,104 It's a hard job. 825 00:31:47,106 --> 00:31:48,972 But I've had a lot of help. 826 00:31:48,974 --> 00:31:50,674 Monica is my bestie. 827 00:31:50,676 --> 00:31:52,342 Being my best friend is a really hard job 828 00:31:52,344 --> 00:31:54,411 and she sticks by me all the time. 829 00:31:54,413 --> 00:31:56,346 Monica believed in me so much that she wanted me 830 00:31:56,348 --> 00:31:57,814 to start my own business. 831 00:31:57,816 --> 00:31:59,349 She stood behind me every moment, 832 00:31:59,351 --> 00:32:02,352 and now here I am, owning and operating the Lady Chef. 833 00:32:02,354 --> 00:32:05,389 With the $20,000 I win today, I'm taking Monica 834 00:32:05,391 --> 00:32:08,325 on a fabulous yacht vacation in the Mediterranean. 835 00:32:08,327 --> 00:32:09,826 I think she deserves it. 836 00:32:09,828 --> 00:32:12,863 [Guy] 15 minutes. 15 to go. 837 00:32:12,865 --> 00:32:15,999 [tense music playing] 838 00:32:17,235 --> 00:32:18,468 [Guy] How are we feeling, chef? 839 00:32:18,470 --> 00:32:19,536 [Noelle] I'm feeling good. 840 00:32:19,538 --> 00:32:21,338 I got my sauce reducing and going. 841 00:32:21,340 --> 00:32:22,539 Morels are in there. 842 00:32:22,541 --> 00:32:24,641 I got tomato paste, anchovies. 843 00:32:24,643 --> 00:32:26,643 Well, you can't miss that there's ham hock in that. 844 00:32:26,645 --> 00:32:28,378 [laughs] 845 00:32:28,380 --> 00:32:29,980 I know the sauce of my dish 846 00:32:29,982 --> 00:32:31,715 is gonna be really cooked heavy. 847 00:32:31,717 --> 00:32:34,151 So, I wanted to make sure that I got something fresh 848 00:32:34,153 --> 00:32:36,553 to put along with it. 849 00:32:36,555 --> 00:32:38,588 I have a little money left over. 850 00:32:38,590 --> 00:32:43,060 So, I run back and grab heirloom tomato and sprouts. 851 00:32:43,062 --> 00:32:44,594 - That and that. - Thank you. 852 00:32:44,596 --> 00:32:46,430 Last round, the judges said 853 00:32:46,432 --> 00:32:49,800 I needed some more acidity and brightness in my dish. 854 00:32:49,802 --> 00:32:51,802 So, I slice the heirloom tomato 855 00:32:51,804 --> 00:32:54,304 and I add sprouts to my garnish. 856 00:32:55,573 --> 00:32:57,607 Sweet potatoes in here. 857 00:32:57,609 --> 00:32:59,776 Once my sweet potato's thawed out, 858 00:32:59,778 --> 00:33:02,446 I'm gonna use the goat's milk to make a sweet potato puree. 859 00:33:04,248 --> 00:33:05,449 [Jet] She's doing a puree with goat milk. 860 00:33:05,451 --> 00:33:07,384 - She got the butternut squash. - That's fine. 861 00:33:07,386 --> 00:33:08,485 [Jet] I wonder if she had enough time 862 00:33:08,487 --> 00:33:12,289 to develop that butternut sweetness and creaminess? 863 00:33:12,291 --> 00:33:14,091 [sighs] 864 00:33:14,093 --> 00:33:15,726 I think I need some texture for my plate. 865 00:33:15,728 --> 00:33:16,860 I have some change left. 866 00:33:16,862 --> 00:33:18,862 So, I'm gonna go and get a white sweet potato. 867 00:33:18,864 --> 00:33:20,230 - Thank you, ma'am. - There you go. 868 00:33:20,232 --> 00:33:22,299 So, I'm gonna go ahead and shave these sweet potato chips 869 00:33:22,301 --> 00:33:24,601 as thin as I can get them and pop them in the fryer. 870 00:33:24,603 --> 00:33:26,770 Last round, I was in the weeds. 871 00:33:26,772 --> 00:33:28,438 This time, I have a clear vision 872 00:33:28,440 --> 00:33:31,274 and I know exactly what I'm doing. 873 00:33:31,276 --> 00:33:32,743 [tense music playing] 874 00:33:32,745 --> 00:33:33,944 [Guy] How are we looking, chef? 875 00:33:33,946 --> 00:33:35,278 I'm looking good. How are you looking? 876 00:33:35,280 --> 00:33:36,413 Great. Where's your seafood? 877 00:33:36,415 --> 00:33:37,914 Yeah? Calamari, I'm gonna throw it on the grill. 878 00:33:37,916 --> 00:33:38,915 You're gonna grill the calamari 879 00:33:38,917 --> 00:33:39,916 before it goes in? 880 00:33:39,918 --> 00:33:41,385 I like that little extra texture. 881 00:33:41,387 --> 00:33:43,453 [Jennifer] I want the calamari to be a little bit under 882 00:33:43,455 --> 00:33:45,155 because if I'm gonna heat it up in the broth, 883 00:33:45,157 --> 00:33:47,357 it'll overcook if I take it all the way. 884 00:33:47,359 --> 00:33:50,060 Cooking calamari takes a lot of precision, y'all. 885 00:33:50,062 --> 00:33:52,029 But that's what you're paying for when you get upscale. 886 00:33:52,031 --> 00:33:55,132 Precision, technique, high-end ingredients. 887 00:33:55,134 --> 00:33:56,933 I gotta get these scallops thawed. 888 00:33:56,935 --> 00:33:58,502 These scallops are an upscale dinner 889 00:33:58,504 --> 00:34:00,537 because scallop equals money, honey. 890 00:34:02,106 --> 00:34:05,142 [Guy] Three minutes. Three minutes, chefs. 891 00:34:05,144 --> 00:34:06,943 [Noelle] So, first I'm gonna do my pasta 892 00:34:06,945 --> 00:34:09,646 which is in that deliciously creamy sauce. 893 00:34:09,648 --> 00:34:12,716 And I slice up some of the smoked ham hock 894 00:34:12,718 --> 00:34:15,152 that had been simmering in the goat milk. 895 00:34:15,154 --> 00:34:18,021 Next, I put on my fresh heirloom tomato, 896 00:34:18,023 --> 00:34:20,223 and finally, my sprouts. 897 00:34:20,225 --> 00:34:21,591 That looks like it's from a fine 898 00:34:21,593 --> 00:34:23,860 dining restaurant. 899 00:34:23,862 --> 00:34:25,595 [Day] This is where my Michelin Star 900 00:34:25,597 --> 00:34:27,164 training comes in. When I'm about to plate. 901 00:34:27,166 --> 00:34:29,933 The first thing I do is add a dollop of my puree 902 00:34:29,935 --> 00:34:31,334 to my plate. 903 00:34:31,336 --> 00:34:35,272 I placed my perfectly cooked lamb loin in there 904 00:34:35,274 --> 00:34:37,808 and add some tomato and chili sauce. 905 00:34:37,810 --> 00:34:39,609 Add my sweet potato chips. 906 00:34:39,611 --> 00:34:41,278 Then, I give it a swoosh and I added 907 00:34:41,280 --> 00:34:42,879 my pineapple mostarda. 908 00:34:42,881 --> 00:34:45,749 Honey, this does not look like I was on a budget. 909 00:34:45,751 --> 00:34:47,751 [Guy] 40 seconds. 910 00:34:47,753 --> 00:34:49,853 [tense music playing] 911 00:34:49,855 --> 00:34:51,855 [Jennifer] First, I get my mussels down in the pan. 912 00:34:51,857 --> 00:34:54,724 Then, it's time to add calamari. 913 00:34:54,726 --> 00:34:57,661 I finally get the pureed sauce onto each plate. 914 00:34:57,663 --> 00:35:00,163 I dice up the parsley for garnish, 915 00:35:00,165 --> 00:35:01,898 and then add the scallops. 916 00:35:01,900 --> 00:35:03,266 This upscale dinner is making me think 917 00:35:03,268 --> 00:35:05,669 of all the upscale dinners me and Moni are gonna have 918 00:35:05,671 --> 00:35:07,637 when we travel the world in our yacht. 919 00:35:07,639 --> 00:35:10,073 Finally, mussels with the crushed pineapple mixture. 920 00:35:10,075 --> 00:35:11,341 [grunts] 921 00:35:11,343 --> 00:35:15,679 [Guy] Five, four, three, two, one. 922 00:35:15,681 --> 00:35:17,380 - Stop working, chefs. - [Day] Got it. 923 00:35:17,382 --> 00:35:19,716 - [Catherine] Yes. - [Marcus] Yeah, yeah, bro. 924 00:35:19,718 --> 00:35:20,851 - [Catherine] Crushed it. - Yeah. 925 00:35:20,853 --> 00:35:22,419 [Guy] Now, I gotta tell you on a scale of one to ten, 926 00:35:22,421 --> 00:35:24,054 those dinners look upscale. 927 00:35:24,056 --> 00:35:26,223 Let's take it to the judges right this way. 928 00:35:33,898 --> 00:35:35,432 All right, judges, this is game two 929 00:35:35,434 --> 00:35:38,268 of our bigger, badder budget battle. 930 00:35:38,270 --> 00:35:40,170 Up first, Chef Day. 931 00:35:40,172 --> 00:35:43,773 What I've created for you all is a seared lamb loin 932 00:35:43,775 --> 00:35:47,577 with a sweet potato puree, a pineapple mostarda, 933 00:35:47,579 --> 00:35:49,679 and I topped it with some tomatoes 934 00:35:49,681 --> 00:35:51,114 and chilies. 935 00:35:52,717 --> 00:35:54,718 Aesthetically, great job. 936 00:35:54,720 --> 00:35:58,488 Plating out this beautiful puree in the bottom. 937 00:35:58,490 --> 00:36:00,023 Really good. 938 00:36:00,025 --> 00:36:01,758 [Catherine] You have this gorgeous 939 00:36:01,760 --> 00:36:04,761 well-developed tomato gameplay on the top. 940 00:36:04,763 --> 00:36:07,497 Your lamb, cooked perfectly. 941 00:36:07,499 --> 00:36:09,032 I would never think that this came out 942 00:36:09,034 --> 00:36:10,167 of a budget battle. 943 00:36:10,169 --> 00:36:13,270 It is a beautifully composed fine dining plate. 944 00:36:13,272 --> 00:36:14,404 Thank you, chef. 945 00:36:14,406 --> 00:36:16,206 [Jet] Your double use of sweet potato, really smart. 946 00:36:16,208 --> 00:36:19,009 I wanted more out of the sweet potato puree, though. 947 00:36:19,011 --> 00:36:21,211 It didn't have enough earthy sweet potato 948 00:36:21,213 --> 00:36:22,412 sweetness for me. 949 00:36:22,414 --> 00:36:23,446 Yes, chef. Thank you, chef. 950 00:36:23,448 --> 00:36:25,182 All right. Thank you. Up next, chef, Noelle. 951 00:36:25,184 --> 00:36:29,052 What I have for you here is a creamy goat milk 952 00:36:29,054 --> 00:36:32,756 and smoked ham hock bucatini pasta dish. 953 00:36:32,758 --> 00:36:35,025 I've got some heirloom tomato on top, 954 00:36:35,027 --> 00:36:37,894 and then sprouts and Fresnos because my family's 955 00:36:37,896 --> 00:36:40,330 also from California and Mexico. 956 00:36:41,933 --> 00:36:45,769 There is so much soul happening in this plate. 957 00:36:45,771 --> 00:36:50,006 There's depth of savoriness, and saltiness, and spice. 958 00:36:50,008 --> 00:36:51,174 Is it upscale? 959 00:36:51,176 --> 00:36:53,743 Yes, because you've hit morels, but you've balanced it 960 00:36:53,745 --> 00:36:55,178 with ham hocks somehow. 961 00:36:55,180 --> 00:36:57,180 I just wanna keep eating more. 962 00:36:57,182 --> 00:36:59,149 The goat milk infusion, 963 00:36:59,151 --> 00:37:02,519 it adds a creaminess without being overbearing 964 00:37:02,521 --> 00:37:05,789 and it lends to that kind of upscale. 965 00:37:05,791 --> 00:37:09,326 There is originality in your food, 966 00:37:09,328 --> 00:37:12,796 but not necessarily sure you needed 967 00:37:12,798 --> 00:37:15,632 all that watercress or the sprouts. 968 00:37:15,634 --> 00:37:16,766 [Guy] Thank you, chef. 969 00:37:16,768 --> 00:37:18,835 Finally, not to be outdone, Chef Jennifer. 970 00:37:18,837 --> 00:37:21,404 I had a, uh, seafood bouillabaisse. 971 00:37:21,406 --> 00:37:23,440 So, I used the anchovies to build on the broth 972 00:37:23,442 --> 00:37:24,741 because I couldn't afford any stock 973 00:37:24,743 --> 00:37:25,809 or anything like that. 974 00:37:25,811 --> 00:37:28,645 And then, I melted the green-lipped mussels. 975 00:37:28,647 --> 00:37:30,747 They were such a buy into that broth as well 976 00:37:30,749 --> 00:37:32,349 to try to build on the seafood flavor. 977 00:37:34,151 --> 00:37:36,052 This broth, it is developed. 978 00:37:36,054 --> 00:37:37,754 The sweetness of the tomato. 979 00:37:37,756 --> 00:37:39,656 It's also a very upscale... 980 00:37:39,658 --> 00:37:41,925 You have three different, very expensive seafoods. 981 00:37:41,927 --> 00:37:44,561 You took the scallop and seared them 982 00:37:44,563 --> 00:37:46,663 really nice beautiful golden brown. 983 00:37:46,665 --> 00:37:47,897 Love that. 984 00:37:47,899 --> 00:37:49,466 The crushed pineapple's the one, though, 985 00:37:49,468 --> 00:37:50,867 that I'm missing. 986 00:37:50,869 --> 00:37:52,636 And you went with the grill move. 987 00:37:52,638 --> 00:37:53,970 And I was like, "Oh, that's so smart. 988 00:37:53,972 --> 00:37:55,071 Get some color, char." 989 00:37:55,073 --> 00:37:58,475 But my calamari is, like, very undercooked. 990 00:37:58,477 --> 00:38:00,076 - Okay. - [Guy] All right. 991 00:38:00,078 --> 00:38:02,512 Thank you very much, judges. Thank you, chefs. 992 00:38:02,514 --> 00:38:04,180 Uh, we're gonna send you back to the kitchens 993 00:38:04,182 --> 00:38:05,949 and we will call you and we have a decision. 994 00:38:05,951 --> 00:38:06,983 Thanks. 995 00:38:06,985 --> 00:38:10,186 Was anyone's dinner just right on the money? 996 00:38:10,188 --> 00:38:12,522 Chef Day landed like a fine dining meal. 997 00:38:12,524 --> 00:38:16,159 That lamb was beautiful, medium rare. 998 00:38:16,161 --> 00:38:17,394 I think she could have developed 999 00:38:17,396 --> 00:38:19,629 a little more flavor in a few of those components. 1000 00:38:19,631 --> 00:38:21,798 Chef Jennifer, beautiful plating 1001 00:38:21,800 --> 00:38:22,866 for an upscale dish. 1002 00:38:22,868 --> 00:38:24,801 [Jet] She swung for the fences. 1003 00:38:24,803 --> 00:38:25,969 I think she might have overreached 1004 00:38:25,971 --> 00:38:27,971 on the execution of seafood. 1005 00:38:27,973 --> 00:38:31,641 Chef Noelle, I mean, like, she gave us an upscale dish. 1006 00:38:31,643 --> 00:38:34,077 I don't know if she needed, like, the sprouts on top. 1007 00:38:34,079 --> 00:38:37,113 For me, for the morels, that was the best note. 1008 00:38:37,115 --> 00:38:38,281 Okay. Score it up. 1009 00:38:38,283 --> 00:38:41,117 [tense music playing] 1010 00:38:45,323 --> 00:38:47,257 [Guy] I will tell you, it's been a pleasure. 1011 00:38:47,259 --> 00:38:48,391 Jen is leading. 1012 00:38:48,393 --> 00:38:53,196 Let's start down here in the bottom two tied at 39. 1013 00:38:53,198 --> 00:38:59,002 Chef Day, 15 in gameplay, 16 in taste, 1014 00:38:59,004 --> 00:39:02,372 9 in plating, for a 40, 1015 00:39:02,374 --> 00:39:04,908 giving you 79. 1016 00:39:04,910 --> 00:39:05,975 Well done. 1017 00:39:05,977 --> 00:39:07,977 [chuckles] Thank you. 1018 00:39:07,979 --> 00:39:11,147 [Guy] Noelle needs a 40 or better. 1019 00:39:11,149 --> 00:39:15,618 16 in gameplay, nice, 17 in taste, 1020 00:39:15,620 --> 00:39:17,754 eight in plating for a 41, 1021 00:39:17,756 --> 00:39:19,556 edges her out by one point. 1022 00:39:19,558 --> 00:39:22,692 - [Catherine] Whoa. - [Guy] 80. 1023 00:39:22,694 --> 00:39:23,760 [Catherine] Wow. 1024 00:39:23,762 --> 00:39:27,764 It is going to take a 39 or better for Jennifer. 1025 00:39:27,766 --> 00:39:31,935 14 in gameplay, 14 in taste, 1026 00:39:31,937 --> 00:39:34,604 7 in plating for a 35. 1027 00:39:34,606 --> 00:39:36,072 There you have it folks. 1028 00:39:36,074 --> 00:39:38,308 Chef Noelle is the winner. 1029 00:39:38,310 --> 00:39:39,909 [Catherine] Yeah. 1030 00:39:39,911 --> 00:39:41,244 [Guy] Congratulations. 1031 00:39:41,246 --> 00:39:43,246 - Wow. - Chef Day, Chef Jen, 1032 00:39:43,248 --> 00:39:44,748 it was awesome to see the two of you cook 1033 00:39:44,750 --> 00:39:46,282 and we really appreciate you being here. 1034 00:39:46,284 --> 00:39:47,350 Thank you very much, chefs. 1035 00:39:47,352 --> 00:39:49,552 Great to have you. 1036 00:39:49,554 --> 00:39:51,855 It was a close race. I couldn't quite pull it off. 1037 00:39:51,857 --> 00:39:53,623 But don't you worry, Moni. 1038 00:39:53,625 --> 00:39:56,192 We're gonna go on that yacht trip one day, girl. 1039 00:39:56,194 --> 00:39:57,927 We'll make Guy take us. 1040 00:39:57,929 --> 00:39:59,596 I lost by one point. 1041 00:39:59,598 --> 00:40:01,898 But, you know, can I at least get two points 1042 00:40:01,900 --> 00:40:03,099 for charisma and charm? 1043 00:40:03,101 --> 00:40:04,234 [laughs] 1044 00:40:04,236 --> 00:40:05,935 Bye. Thank you. 1045 00:40:08,005 --> 00:40:09,873 - [Catherine chuckles] - [Marcus] Aw. 1046 00:40:09,875 --> 00:40:11,875 Wow. 1047 00:40:11,877 --> 00:40:14,811 You ever have anything like this happen? 1048 00:40:14,813 --> 00:40:16,679 I've had to work for everything. 1049 00:40:18,115 --> 00:40:21,451 It's always been about love and community. 1050 00:40:21,453 --> 00:40:23,286 And that's what I want other people 1051 00:40:23,288 --> 00:40:25,989 to see with my food. 1052 00:40:25,991 --> 00:40:29,359 - [Catherine] Yes. - Well done. 1053 00:40:29,361 --> 00:40:31,060 You did all the hard work, 1054 00:40:31,062 --> 00:40:33,430 and now we get to go shopping for some money. 1055 00:40:33,432 --> 00:40:34,597 You know this part of the show, right? 1056 00:40:34,599 --> 00:40:35,632 Oh, yeah. 1057 00:40:35,634 --> 00:40:37,333 What do you wanna do with the money? 1058 00:40:37,335 --> 00:40:40,203 Uh, my husband and I wanna start a business 1059 00:40:40,205 --> 00:40:42,472 called Batsimole. 1060 00:40:42,474 --> 00:40:44,941 Italian and Mexican or just playing on the name? 1061 00:40:44,943 --> 00:40:46,276 - [Noelle] That, uh... - [Guy] Italian-Mexican. 1062 00:40:46,278 --> 00:40:48,211 - Italian-Mexican. - Ugh, I'll be there tomorrow. 1063 00:40:48,213 --> 00:40:49,279 [Noelle laughs] 1064 00:40:49,281 --> 00:40:50,880 [Guy] That's right up my alley. 1065 00:40:50,882 --> 00:40:52,148 Come over and say hi to the judges. 1066 00:40:52,150 --> 00:40:53,349 Let's go shopping. 1067 00:40:55,386 --> 00:40:56,786 You get 90 seconds. 1068 00:40:56,788 --> 00:40:58,521 I'll give you the... It's a clue. 1069 00:40:58,523 --> 00:40:59,522 - Okay. - Okay? 1070 00:40:59,524 --> 00:41:00,623 And you'd go and find that item. 1071 00:41:00,625 --> 00:41:03,193 You put it in the cart. It's $4,000. 1072 00:41:03,195 --> 00:41:04,427 - All right. - Then, I read you the next one. 1073 00:41:04,429 --> 00:41:06,329 Here we go. All right, chef. 1074 00:41:06,331 --> 00:41:08,531 Going for the type of squash that begins with a letter K, 1075 00:41:08,533 --> 00:41:10,467 and it starts now. Go get 'em. 1076 00:41:10,469 --> 00:41:11,768 [Catherine] Go Noelle, you got it. 1077 00:41:11,770 --> 00:41:13,636 All right. Kabocha. 1078 00:41:13,638 --> 00:41:15,171 [Guy] Here we go. 1079 00:41:15,173 --> 00:41:18,541 Twin pack of fish that starts with an S. 1080 00:41:18,543 --> 00:41:21,377 - S. Swordfish. - Swordfish it is. 1081 00:41:21,379 --> 00:41:23,046 [cheers and applause] 1082 00:41:23,048 --> 00:41:26,049 Variety of rice that starts with an A. 1083 00:41:26,051 --> 00:41:28,651 - Arborio. - [Guy] Arborio rice. 1084 00:41:28,653 --> 00:41:31,888 Frozen bean that starts with an I. 1085 00:41:33,057 --> 00:41:34,090 Bean. 1086 00:41:34,092 --> 00:41:35,692 [Guy] Frozen bean that starts with an I. 1087 00:41:35,694 --> 00:41:36,726 - Come on. - [Guy] Five, four... 1088 00:41:36,728 --> 00:41:37,760 It doesn't... 1089 00:41:37,762 --> 00:41:39,229 - three, two... - Lima beans, lima. 1090 00:41:39,231 --> 00:41:40,230 - [Guy] one. - Lima. 1091 00:41:40,232 --> 00:41:41,431 - [Guy] Stop. - [Marcus] Yeah, she got it. 1092 00:41:41,433 --> 00:41:43,666 - Yay. Whoo! - [Marcus] Yes. 1093 00:41:43,668 --> 00:41:45,668 I won $16,000. 1094 00:41:45,670 --> 00:41:47,770 So, now, my husband and I will be able 1095 00:41:47,772 --> 00:41:49,672 to create Batsimole. 1096 00:41:49,674 --> 00:41:51,574 She was down in the first round, 1097 00:41:51,576 --> 00:41:54,611 but came back for the big win on a budget battle. 1098 00:41:54,613 --> 00:41:57,046 $16,000, that's my kind of budget. 1099 00:41:57,048 --> 00:41:58,882 See you next week on Grocery Games. 1100 00:41:58,884 --> 00:42:00,617 Adios.