Everyone is thrilled
the Flavortown Market is open again.
Oh, yeah.
Especially the chefs who had to cook
with the dreaded Triple G Delivery boxes.
I mean the diabolical games and ingredients inside
turn any meal into an ordeal...
Oh, no. Frozen food?
- Frog legs. - All in their own homes.
- Yes. - So I invited all-Star chefs
who suffered the most on Triple G Delivery
to come and enjoy all the market has to offer.
I am so excited to be back in Flavortown.
And what they don't know is the market
is about to offer up even more delivery box pain.
- No. They're back. - [Nyesha] Oh, my God.
- No. You said no more boxes. - [Nyesha] Oh, my God.
Brace yourself for an All-Star Delivery Nightmare.
[Nyesha] The craziest ingredients.
I get to have any of this deliciousness.
Right now on Guy's Grocery Games.
[horn honks]
So, let's welcome our all-star chefs
back to Flavortown Market.
Now first up, acclaimed cookbook author,
two-time Triple G Delivery winner,
the one and only Chef Jet Tila.
[Jet] Dude, I am so stoked to be back in Flavortown.
If I never see a Triple G Delivery box again,
I'll be better for it.
- Hey. - What up?
- How are you, sir? - Okay.
- Where's Allie? - [laughing]
My best memory of Triple G Delivery
was competing with my wife Allie.
- [Guy] $10,000. - [Jet] And we won.
[grunts] I knew he would not bring Allie.
Next up, two-time Triple G Delivery Winner...
- Chef Nyesha. - Yeah. Yes.
Congratulations. The one and only Ninja,
Chef Nyesha Arrington.
Flavortown has finally reopened
and it is ready for me.
I hope.
There she is. Oh, I miss you.
- Hey. Hey. - Oh.
Don't leave me hanging.
What's going on?
This is her Flavortown debut.
And finally, renowned Southern California restaurateur
and winner of four Triple G Delivery Games,
the one and only warrior princess,
Chef Antonia Lofaso.
I am so excited to be back in Flavortown,
in the grocery store, everything at my fingertips.
We've come home.
I'm just gently entering the arena.
- She's a pro. - Very quietly and safely.
- She-she is a pro. - [laughs]
All right. Chefs,
welcome to the newly revamped Flavortown Market.
And thank you for participating
in the Triple G Home Deliveries.
I mean, I'll tell you what,
you probably got to have flashbacks still
- when that bell rings... - [bell rings]
what's gonna be sitting at the porch.
Well, I've invited you to compete
in the full service Flavortown Market,
- not to worry. - You mean there's no boxes?
There are no eliminations
because the chef with the highest combined score
after two rounds will get a chance to shop
the Flavortown Market from up to $20,000.
- Nice. - [Antonia] Wow.
All right. So, for your first challenge,
this has got to be good.
I want you to make the judges
- a Flavortown Feast. - Flavortown Feast.
- I'm talking about you guys... - Hey, dad, dad, dad.
- [bell rings] - Oh.
Okay. So, this is where it all just goes downhill.
- Look what I just got. - No.
- No. Look what I just got. - Excuse me. Excuse me.
- No, no. Look at this. - Hang on a second.
- You guys, hold on. Come on. - I'll be right back.
- Come on. Hunter. - Sorry. I know.
[Guy] This is... Is it a new car?
When Hunter shows up, bad things happen.
Chefs, you're not gonna believe this.
- Oh, no. They're back. - Oh, my God.
- [Jet] No. You said no more boxes. - Look at this.
[dreadful music playing]
You know what the crazy thing is,
is these boxes got returned and coincidentally,
they have your names on them.
- [Jet] No. - Oh, what a coincidence.
This is easy-peasy. There we go.
Right there for you. There you go.
- [Hunter] Merry Christmas. - Thank you. Thank you, Hunter.
- You're staying on that side. - Should we open this together?
- Let's see what we've got. - Let's karate chop this thing.
Woo!
Oh, what's up with all that?
Hunter, there's little tiny packets of things.
No, I know. What was that game?
- Um, think small. - Think big.
- No, it's think really small. - That's right.
A new game.
So, you think you played think small?
Hunter, what are they playing now?
- Think really small. - I love that game.
Look at this, the cornucopia of wonderful things.
- Who likes condiment packets? - [indistinct chatter]
Huh? Looks like the drawer to dorm room.
Hummus.
- Oh, no. - Gotta have that.
Oh, wait a second. You can't make a feast
with some snack on the run
- tuna salad kit? - [laughing]
You have to use the small items in your box
in the preparation of your feast.
Are we gonna be able to get produce?
Yes. There... If you'll look inside
of your container, there should be...
- [screams] I knew it, Hunter. - [Hunter] There you go.
- Hunter's awesome. - [Hunter] There you go.
- Little containers. - [chuckles]
The great thing is, Hunter, we're gonna allow the chefs
to shop at salad bar, the hot bar...
- [Hunter] Mmm-hmm. - Which is also a new attraction.
- [Hunter] Yes. - And where Hunter is
the assistant to the assistant
over at the butcher counter.
Anything that can fit in the container, you get to use...
- [Antonia] Stop it. - In your Flavortown Feast.
- This is so awful. - Who's the giver?
[Hunter] I don't understand what the problem is.
Instead of using the grocery carts,
just use your dollies.
That'll make it easier too.
Thirty minutes to make a Flavortown Feast
using the tiny items in your box,
and also whatever items you can collect
- in your little mini cups in the... - [Ayesha] Tiny items.
Butcher section, hot bar section,
and salad bar section.
Can I open this box so that we know...
- Yeah. Go ahead and open it. - Okay. So when...
- You three go ahead and open it. - Okay.
The two of you are probably gonna find
that one of you has an advantage
that they're gonna probably go to the top with.
[Nyesha] There's so much...
She got that, too.
Go.
- Oh, no. - Are you doing the thing?
- Yes, he did. - You did the thing, didn't you?
[indistinct chatter]
Make sure you know how to use your carts.
[screaming]
This is really bad, though.
A ton of little products make a feast,
you're gonna spend more time opening packages.
This is really hard.
Small ingredients, feast, polar opposite.
Come on. I thought today
was gonna be the best day ever.
And then I was like, "Oh, God, the boxes are still here."
- Let's go, Hunter. - The butcher has to get ready.
So first off is the butcher's counter.
Give me all the chicken wings.
- Uh, give me your mini cups. - [Guy] All of them?
Yeah. To me, that is a feast, right?
A platter of wings.
Guys, it was pleasure doing business with you.
I am looking down at my box and I see the ramen packets,
I'm like, "Oh, okay. I could do some kind of like
ramen noodle salad."
So, I'm making crispy chicken wings
with a ramen noodle salad.
You know what, I'm gonna take the coconut chicken.
I'm not gonna use the chicken from the hot bar
because I really want the sauce.
There we go, chef.
[Antonia] Um, oh, you're working here, too?
- Uh, yes, I am. - So, at the salad bar,
I'm trying to find a little bit more vegetation.
Oh, yeah, I would like some kale too please.
Um, I'll take some of the confit garlic.
- Can you say please, lady? - Thank you.
Thank you and... Thank you and please.
[screaming] I gotta get used
to how this thing turns.
These boxes are triggering
some past trauma
from Triple G Delivery.
Does that mean we can't pull anything else
from the shelf, right?
I mean, whatever I can fit
in these tiny little containers,
I'm gonna have to use. You know what?
I'll do calamari. I'm going for calamari
- because it cooks quickly. - I should give it all to you.
- Thanks my man. I'll take it all. - [Hunter] Just in case.
- Thank you very much. - [Hunter] Yes.
Good job. They came in hot, Hunter.
Yeah. They came in really hot.
There's so much crazy stuff in here.
I'm digging through the box, there's some fresh corn tortillas.
I see mole sauce.
It's basically telling me I need to go Latin.
For my Flavortown Feast,
I'm gonna make enchilada style calamari tacos.
And I mean, to make this feast, I'm gonna have to have
at least three components here.
Oh, dude, what am I missing?
Vegetable and I'm missing starches.
Can I have just straight rice?
Look at me. I'm basically your sous chef here, Jet.
[Jet] I need to get away from the salt and sugar in this box.
I'm gonna need to balance those flavors out.
So I'm keying in on the kale salad.
- I would like some kale, please. - [Antonia] Yeah.
[Jet] That will give me freshness.
- Here you go. - Thank you, sir.
There's too much stuff, dude.
This box is ridiculous.
This was not a nice competition.
We went from living in these delivery boxes for months.
Now we're back to the renovated Flavortown Market...
There's just too much stuff.
So I thought what great way
to highlight the two at the same time.
I want to drive home this feast vibe
like something sort of classic comfort foods.
And I go over to the deli counter
and I see that there are cooked prepared meatballs.
- This could work. - Well, good luck. Welcome to Flavortown Market.
And I'm thinking I can make sort of this like saucy,
almost like a Swedish meatball vibe
and I can definitely bring this to life with mashed potatoes.
I go to the prepared salad section.
My brain is like searching for a vegetable.
Okay, I want garlic, artichokes,
and I want chickpeas.
And I'm thinking that might be a way
that I can bring some flavor to this dish.
This is so challenging.
We're joined by fellow all-star chefs
who have also played Delivery Games
and are so glad they're judging and not competing.
The one and only legendary New York chef
and cookbook author, who judges and seasons
only with authority, the one and only
Chef Marc Murphy.
An acclaimed executive chef and first ever
Tournament of Champions winner...
[audience cheering]
With better hair than me,
the one and only Chef Brooke Williamson.
- Hello. - And award winning food writer
and airline mini bottle mixologist,
the one and only, Troy boy, Troy Johnson.
All right. Uh, if we talk about
Triple G Delivery, the good, the bad, or the ugly.
Those boxes, you guys very kindly came up with
some wonderful crazy games.
I don't know what I'm doing.
I'm still trying to unpack the box.
I think this might be the worst box I've ever seen.
[horn honks]
[Guy] Twenty-one minutes!
This clock plus this box is brutal.
There's so much happening in there.
So, much happening, Chef Jet.
These delivery boxes are diabolical.
- What's up, chef? - [Guy] What are you thinking?
Oh, you know, just lots of downloading happening
like, uh, you know, new...
A lot of options here, right?
So many options.
Game plan is I'm going to make Swedish meatballs
with mushrooms and a cheesy potato sauce.
Yes.
Nyesha, were you anticipating
it was gonna be this opportunistic
the first time you played at Flavortown?
This opportunistic?
No, definitely not. First thing I do
is start working on my meatballs.
And I also add in some pickled garlic
that I got from the cold bar.
This is gonna give lots of flavor.
I find some packaged Portobello mushrooms
and I can bring some body to this dish
by adding these mushrooms.
Nyesha is utilizing the crap out of her box.
It's gotta have feast vibes. That's important.
- Bro, do you even feast? - Do you even feast, bro?
[Jet] For my Flavortown Feast, my dish plan right now is,
uh, enchilada style calamari tacos.
So the first thing I'm gonna start working on is this mole sauce.
I need to turn mole sauce into enchilada sauce,
but I don't know what it tastes like.
And I taste this mole sauce. It feels like a prank.
Very sweet, not a lot of heat,
I mean, we're back in the market,
let's just use the market.
This mole is super like unleaded.
I gotta make it premium,
like there's no flavor here.
Cayenne and salt, pepper,
some chili flakes.
I'm trying to boost it a little bit.
Next, I need to get the mini veggie mix from the box
and grill my tiny, tiny, little veggies
to get some sweetness and some texture.
God, I wish I had more veggies.
- What are you thinking, chef? - Um, so, I think I'm gonna do
a sweet and sour chicken wing
- with ramen noodle salad. - [Guy] Good talk.
- Yeah. - Good talk.
First thing I get started on
is my sauce for the chicken wings.
So, I take all of that coconut chicken,
I put it through a strainer, just kinda let
all of the sauce strain out
into the bottom of the pot.
And then I get to work on
seasoning my chicken wings,
cayenne, some salt, some pepper.
And then I make a batter for the chicken wing
and that's cornstarch, flour,
and just a little bit of water.
This is like probably the hardest game I've played.
This is way easier at home.
And then I drop them into the fryer
so that I can get sort of a pre-fry on them.
A truly good crispy chicken wing
is the double fried.
[Guy] Fifteen minute, chefs.
We are at the halfway point. Fifteen minutes.
Meat and potatoes always go together,
the comfort classic.
Now I'm going to work on
my cheesy potato sauce for my meatballs.
I hit that with some heavy cream
and I added my prepared mashed potatoes.
♪ It's gonna take me 20 minutes ♪
♪ Just to open the cheese ♪
Like my song? [chuckles]
In my delivery box, I have tons of cheese options.
So I'm using Manchego, I'm using this sort of
spreadable creamy cheese,
and I'm gonna use that in my potato sauce.
I'm looking forward this to be comforting.
I'm not thinking about eating healthy.
I finish it with my hand blender
to emulsify the cream and the butter.
I know I wanna bring some texture into this dish.
So from the delivery box, I open up this sort of
sweet, smoky bacon, and I deep-fry that
to just bring in a little bit of a crunch factor.
Super crunchy.
Ten minutes, chefs. Ten to go.
Mole's getting there. Mole's getting there.
While the sauce is simmering down,
I brine up my calamari in some boxed whole milk.
This is gonna marinate the calamari
and give me that wet base
that's gonna grab the flour
to build that crispy crust.
I have to start working the tortillas.
It's got to be a feast.
And then I toast them in a pan
with some of my kicked up enchilada mole sauce.
Look how dirty and delicious this is gonna be right here.
- One side sauce, right into the cook. - Oh, I like it.
That's the way you do it. That's the right way to do it.
That's the way to play, brother.
Next, I need to work on my rice.
I've got some rice.
I'm gonna roll it in the enchilada sauce
to make a Spanish rice.
All right. I can't play around. This is, like, hard.
[Nyesha] You're killing it, chef.
- How are you, chef? - Doing good.
[Guy] Seven minutes, seven to go.
[Antonia] So, while my chicken wings' in the fryer,
I need to start on my ramen stir-fry.
Are there any more ramen packets?
Blanching it really, really quickly,
and then just tossing it in,
a little bit of that ballooned ramen seasoning packet.
So what's your game plan, chef?
So I'm gonna do like a sauteed ramen noodle.
- [Guy] Right. - I want it to be like more of a stir-fry.
And I take the ramen noodles and toss the ramen noodles
inside that seasoning packet.
Look at that.
At this point, there's really nothing fresh
on this dish. So the kale salad
from the salad bar with its pine nuts
and its cranberries and its carrots,
I'm like, adding in that freshness.
It needs to happen.
Really good.
That sweet and sour packet is no bueno.
It is super sweet,
so I wanna doctor up the sauce,
and I also have a little bit of soy sauce,
because it's gonna make just a beautiful,
salty umami flavor for the chicken wing.
And then I strain this coconut.
God, I just wish that I have something spicy.
There were potatoes in here.
And then of course,
I find the little habanero sauce packages,
I was like, perfect.
Just a little bit of the habanero hot sauce.
[Guy] Two and a half minutes.
[Nyesha] Time's running out, I place my delicious,
sort of potato puree on the bottom,
and then I'm going to
pack those meatballs on the plate.
- A good amount of meatballs in there, chef. - [Nyesha] Feasty.
And I sort of garnish this dish
with these frilly leaves on top.
[Guy] One minute.
[Jet] I finished frying the calamari and they're perfect.
They're crusty, they're crispy.
So I start to plate up by putting down my tortillas.
Then I bring the Spanish rice over next to the tortillas.
Then I add my grilled tiny vegetables,
and then I place the calamari into the tacos.
I garnish with a lime.
Dude, even the limes are tiny.
I'm looking at my tacos
and it doesn't look like all this came out
of a, you know, forgotten delivery box.
[Guy] Thirty seconds.
Now that my chicken wings have double fried,
they look golden brown and so crispy.
So first, I get my ramen and kale salad on the plate,
then I add the ramekin of my sweet and sour coconut sauce.
I give each plate five chicken wings.
I am looking down at my Flavortown Feast
and I'm like, huh, that's not that bad,
considering this is the worst game
I've ever played in Flavortown.
Five, four, three, two, one.
That's all she wrote, folks.
- Nice job, chefs. - Wow.
- What did we just make? - No small feat.
Whoever thought smaller is gonna be the big baller,
let's take it to the judges, right this way.
[horn honks]
All right, judges. Our Flavortown Market reunion
has turned into an All-Star Delivery Nightmare.
Our chefs had to make a Flavortown Feast
using the world's tiniest ingredients
from Triple G Delivery boxes.
All right. First up, Chef Antonia.
- Tell us about your feast. - This is like
a choose your own adventure feast, okay?
You have the chicken wings, dip them into
that sweet and sour soy sauce,
then you can move into the sauteed ramen salad.
Just kind of party your way around the plate.
Like a season pass at Flavortown arcade.
[Troy laughs]
You've made a lot of different things happen here.
The wings are seasoned very nicely,
I think they're good, they're nice and crispy.
- It's delicious. - The sauce is very familiar.
It almost has like curry
and that's from the coconut sauce...
- Correct. - Maybe, and it's really interesting,
and I really do like the sauce.
Taste that sweet and sour, which is kind of
a polarizing ingredient from fast food.
And you really incorporated it nice.
Ramen, I'm struggling with a tiny bit,
only because what's really throwing me off
in this ramen are the cranberries.
- [Antonia] Cranberries. - [Brooke laughs]
Yeah. Fighting.
They're fighting. Yes. Thank you.
All right. Chef Jet? What do you got for us?
I wanted to take you kind of on an adventure on Mexico.
So we have enchilada-style calamari tacos,
meaning I took the mole sauce from the box,
made more of an enchilada-style sauce with it.
You have those Sonora-style grilled vegetables on there,
and then I took the rice from the hot bar,
and I zhuzhed it up in a little bit more sauce,
and you have those little key limes.
A little moment where you can go...
[makes sound]
Can you... How did that again?
The sound of the key lime is...
[makes sound] Just like that, so.
Jet, this is a lot of fun.
The calamari plays really beautifully
with this enchilada-style taco.
There's not very many grandmothers cooking down
in Puebla, Mexico who get their mole out of a box.
So good, though. Nice work.
My only complaint would have to be that
I saw you charring and grilling
all those beautiful baby vegetables,
maybe gotten some of that in the rice,
it would have sort of given a little bit more life to it.
Not to be outdone, the one and only Chef Nyesha.
- Judges. - [laughs]
For you today, I have a feast,
if you will, of meatballs and cheesy potato sauce.
There's some crispy bacon on top for some salt,
- a little bit of sweetness. - Presentation-wise,
this is a beautiful plate. I think...
- [Nyesha] Thank you, chef. - It really lights up.
Took the challenge and absolutely met the feast,
but I love what you did with the potatoes, turned them into a sauce.
I love that candied bacon you did, it's sweet.
It's got a little crispiness to it.
This is a really tasty plate of food.
The meatballs are yummy, they're salty,
- there are a lot of them. - [Nyesha] Yes.
I will say that it does feel like a little bit
- one note to me. - Okay.
But I would have loved just even those baby vegetables,
like, dressed in some vinegar...
- Yes. - Or something over the top.
Thank you, chefs, for
the complete sales pitch of a lifetime.
[laughs]
We're gonna send you back to the kitchen,
so you guys can sit there and babble at each other.
We're gonna have the judges deliberate
- and try to score your dishes. - Thank you for your time.
- You guys look great. - [laughs]
- Love your work, love your work. - [laughter]
So judges, let's talk about Jet first.
[Marc] I think Jet struggled the most with the feast.
- [Brooke] Yeah. I agree. - [Troy] Yeah.
I think he had tiny little vegetables,
he had tiny little tacos, and a little bit of rice.
But I did feel that Jet's dish probably,
composition-wise, worked the best.
- [Guy] All right. Antonia? - [Marc] First of all,
- those wings were perfectly fried. - [Brooke] So tasty.
So tasty, very well-seasoned.
Yeah. Had she not just ruined Brooke's day
with those cranberries, I mean.
[laughs]
Nyesha's potato sauce was absolutely delicious.
I do think that the plate as a whole needed more texture.
Let's go ahead and score those up.
Just remember, gameplay, you've got 20 points,
taste as its own, 20 points,
and plating is 10.
Whose tiny ingredients made the biggest impression?
[horn honks]
Chefs, wow.
This has really been an enlightenment.
Let's take look at the scoring, Chef Jet,
- 15 in gameplay... - [Jet] [whistles] Wow.
- 16 in taste, 9 in plating. - [Jet] Wow.
- [Guy] For a total of 40. - Thank you, judges.
[applause]
- Thank you. - [Guy] Chef Nyesha.
Dun, dun, dun.
- [Guy] 17 in gameplay. - Oh, my God.
- I'm scared. - [Guy] 15 in taste.
- [Nyesha] Ah! - [Guy] 8 in plating, for a 40.
[Jet] Oh.
[applause]
Two tying at the top.
And Chef Antonia,
17 in gameplay,
18 in taste,
- 9 in plating... - [Jet] That's amazing.
- For a 44. - [applause]
- Congratulations, Chef Antonia. - Thank you.
You are the highest scorer in this round,
so that means you have won yourself
- the coveted... - Oh, advantage.
[Guy] Envelope of Opportunity.
- Oh, God. - Which would mean
we would have two...
two... What are they...
- What's it called? - Package of Pain.
Two Package of Pain, and thank you, Brooke.
The dreaded Package of Pain.
You have three minutes that you're gonna be on a timeout.
Pickled pig feet.
Welcome to the Pantomime of Pain.
So I'll make sure that you get those
before we kick off our next round.
Well, here we go, ladies and gentlemen,
the second and deciding round.
- First, Hunter. - [Jet] Oh.
[Guy] Here we go. Hunter,
if you'd so kindly hand these out.
Didn't you miss these?
I thought we came back here...
- Oh, geez. - So we didn't have to experience these.
- [Nyesha] Thanks, Hunter. - [laughs]
You're very welcome. It's a gift from my heart.
Let's go ahead and open up that Envelope of Opportunity first.
- [Jet] Oh, man. - [Nyesha] Nice.
I like a good tote.
Fill it with any goods
that you find in Flavortown Market
- and take it home with you. - Oh.
- Go rip off the spice market... - [Antonia] Thank you.
- Go wherever you want. - That's exactly...
I'm gonna go spices and olive oils.
Now, you two, on the other hand,
your Package of Pain. Please go ahead.
[Nyesha] When life gives you lemons, make lemonade.
- Sincerely, Package of Pain. - Sincerely.
Before you could start cooking,
you will have to fill one cup of lemon juice
with your lemons. All right.
So, final challenge.
I want you to make a judges'
winner's dinner.
- Judges... - [Guy] A judges' winner dinner.
- Okay. - And that's it, okay?
- So, gotta take lemons... - Judges' winner dinner.
- When you get there. - It's not true.
- What? - That's when you believe him.
I was just... Because she hasn't been before, so...
- [Jet] Yeah. - I was just kind of like, it's not true.
- [Guy] Hunter? - Yes.
- I forgot about the game. - [laughs]
- [Jet] Oh. - [laughs]
Now, who likes darts, huh?
- Oh, I love darts. - Same.
Here's the great opportunity that you're gonna have, chefs.
- Let's go. - You're gonna get to throw a dart
and choose the adjective
that must be incorporated in your winner's dinner.
- [Hunter] So fun. - That's amazing.
This is Triple G Darts.
- So who'd like to go first? - I'll go.
- [Guy] The Ninja. - Winner's dinner,
I'm gonna go for spicy.
[Hunter] Ay yai yai.
- [Jet] Throw... - Oh.
- [Antonia] What? - [Hunter] Wait a minute.
- What is that? - It's right on the line.
[Hunter] It's right on the line.
NASA couldn't do that.
I'm gonna let you pick. You wanna go spicy?
Yeah. I'll go spicy over sweet.
- [Guy] Okay. You go spicy. - [Jet] Zesty.
- [Guy] There you go. - I just need to get away
- from gooey and sweet. - All right.
I'm going for rich.
Sweet.
[laughter]
[Nyesha] This is fun.
- [laughter] - I'm not good at this.
You just keep moving forward to the R but...
At this point, I'm gonna get you a long dart.
- Maybe if I, like... - [Guy] You wanna move up to C?
[Jet] Yes. Go to the C.
It's an entire episode in itself.
- Yeah. - Sweet.
Very nice.
Wow. Thanks for the two-hour show.
- [laughter] - All right.
So chefs, your dishes
must incorporate sweet,
spicy, and zesty.
Individually?
- No. - [laughs]
You guys are working together as a team,
- you're good friends. - Oh, we got all of those?
- [Guy] Yeah. - [Antonia] Oh, I like that.
Oh.
So, the question is...
Where are all the mandatory ingredients?
- Oh. - Oh.
Well, you're not gonna need the carts anymore.
Hunter, go get the rest of the carts.
- No! - Oh, come on.
- Go ahead and open them up. - Go ahead and open them up.
[Antonia] Oh, lordy.
[Guy] Let's take a look at what we have here.
Oh. Great. So Hunter, nice job.
You must use one item out of the spicy bag,
one item out of the zesty bag,
and one item out of the sweet bag.
- Great. - Wow. Okay.
Use your dolly as your shopping cart.
Thirty minutes to make a winner's dinner,
including three mandatory ingredients.
As soon as you get done looking around,
we'll give you the three, two, one, go, and you guys can do this.
[Hunter] When you say three, two, one, go, tell them not to pause.
- Oh, my gosh. - Oh, come on.
I fall for this still, every time.
[laughter]
Yeah.
All right. What do we got?
Let's look at first what's spicy and zesty.
So in the zesty bag, there's limes,
sumac, and horseradish.
Oh, we're even.
So in the spicy bag, there is
chili habanero, Calabrian.
Sweet. Dates, honey, maple.
Okay. I got you.
So I have to make a winner's dinner
with one item from each of the bags,
this is ridiculous.
Three-flavored fish.
It's a Thai thing, three-flavored fish.
And I've got three flavors to play with.
For the spicy, I'm gonna use the habaneros
for a fresh, really strong heat.
You've got zesty in there.
So limes is the perfect acid for this dish,
keying in on honey here because that's the sticky sweet
that I'm gonna need for this sauce.
Gotta move, I gotta cook.
It's so fun to watch these chefs,
they're all such good friends,
but the fact that they gotta do spicy,
sweet, and zesty all at the same time.
What do you think? This is exciting, huh?
It's so exciting. I finally get to shop
this legendary market.
For my winner's dinner,
I'm making a roasted duck breast
with a udon zesty noodle salad.
Zesty.
All I'm thinking about is vegetables,
I'm like, yes. Herbs, salad.
Are you putting stuff in Jet's box?
No.
I'm thinking about a very, like,
sort of zesty vinaigrette.
I'm thinking like zesty, sweet, spicy,
I can drive those flavors home with limes from my zesty bag,
my habanero from my spicy bag,
and some maple syrup from my sweet bag.
Winner winner duck dinner.
[laughs] I hate this.
[Antonia] My inspiration behind my dish is that I landed sweet.
Scallops are naturally sweet.
So for my winner's dinner,
I'm thinking seared diver sea scallop,
a puree of fennel,
and then finishing with a gremolata lime zest
parsley, rehydrated dates, and the Calabrian chili.
And I think it's gonna be perfect to use
all of my mandatory ingredients
in this one topping.
And then I'm gonna do a lobster sauce.
I've got thyme, I've got chives,
and I have crushed basil.
I just like to pick all the winning ingredients.
How is that nice four-point lead
and you didn't have to do all the lemons?
[Antonia] I know. I'm really excited about it,
I'm not gonna lie.
Dude, I gotta just get on this sabotage.
[Troy] Don't forget about squeezing your lemons, guys.
Hey, if life gives them to you,
you gotta use them, man.
Expletives.
Chefs, we've got 18 minutes, 18 left.
So the Package of Pain has a bunch of lemons in it.
Yeah.
I'm ready to make my winner's dinner
but first...
expletives.
I got to make my lemonade.
Oh, that lemon didn't do much.
Gnarly.
Super gnarly.
- [Guy] Oh. - Oh, wow.
Sorry, bro.
This is awful.
Okay, so game two.
You guys get the Package of Pain.
I'm just excited that I just have
the Envelope of Opportunity.
What are you thinking, chef?
Uh, so, I'm gonna do some seared scallops
with little bit of, uh, fennel puree,
date, Calabrian chili,
gremolata, a lobster nage.
Lobster broth usually takes a very long time
to build flavor.
First thing I put the lobster bodies in the pot,
some carrot, celery, onion,
throw in a little bit of lobster base.
All of my herbs,
kind of let that all come together.
Yeah, that's all I got.
I'm making a fennel puree,
so I'm gonna slice the fennel
very, very, very thin.
Throw it into a pot with some cream,
a little bit of salt, and just let it go.
I know that I wanna build the gremolata for my scallops.
And I think it's gonna be perfect to use
all of my mandatory ingredients from my box
in this one topping.
This is Calabrian chilis, dates, and zest
right in your face.
No doubt that I've used all the ingredients,
they make sense in the dish.
They complement the dish on top of the scallop.
[Jet] This is not hard
more than it's very time-consuming.
That's eight.
I'll use that lemon juice, too.
[Guy] Jet, what's on the menu, buddy?
Uh, I think I'm just gonna do a three-flavored fish
because it's three flavors we have to use.
So, put like apple slaw on top.
So the first thing I'm gonna start working on
is the sauce.
I need to build flavor, so I start
with smashing garlic.
Here's the habanero for the spicy.
I add the habaneros and the chili crisp
from the spicy bag, add sweet chili sauce,
fish sauce, and some scallions.
It's a Thai thing, three-flavored fish.
I'm keying in on honey here
because that's the sticky sweet
that I'm gonna need for this sauce.
Sauce is at the zesty sweet and heat
and it's gonna tie this dish perfectly together.
Whoo, that's hot.
[sniffs] Do you guys do hot?
- Are you okay? - I'm fine with hot.
I do like my fish cooked though.
I'm just gonna throw that out there.
Okay, 8oz.
Finally, I have a whole cup of lemon juice.
Now that my station is a mess.
What's the game plan on the menu?
Hey, what's up, chef?
Um, like a roasted duck breast essentially
with like a nice zesty
- udon salad. - Got it.
I know I need to get these duck breasts down.
Now, I will need to score the skin
because I really wanna try to draw out
as much of that duck fat in the skin as possible.
The duck breast is my... One of my favorite proteins.
It definitely screams winner dinner.
It is just a matter of whether or not
Nyesha is gonna be able to render
- all of that fat in time. - And I know
that I wanna surround this duck breast with heat,
so I dropped it into a 500-degree oven
to continue to sear that duck breasts.
For my spicy zesty vinaigrette,
I'm finding lime for my zesty component.
But first, I grate some of my habanero
from my spicy bag.
Add in some maple syrup from my sweet bag.
And I also zest some of the limes
from my zesty bag.
Pack as much flavor in this as possible.
Lemon and lime, what's up?
[Antonia] Once the fennel is nice and tender,
I pull it out of the cream,
add just a little bit of that cooking cream
into the blender and I just let it go.
It's time to strain this lobster broth.
There goes the technique of techniques.
[Antonia] Just grabbing a couple of those shells,
putting into the blender and then straining it
so there's a strong lobster flavor.
You grind up all that shellfish,
you're just pulling all that super flavor out of it,
kind of think of like bone marrow.
The scallops are the star of the dish.
They are actually the last thing that I do
because they take very, very, very little time.
2020 was a tough year
and I did not get a paycheck all year
from the restaurant, so we're just gonna say
the dollars that I make here at Flavortown
are just like my regular working dollars.
Oh, my God.
[Guy] Eleven minutes, eleven to go.
My question on Jet's station
is that he's developing the sauce,
but the fish is not even butchered.
It's not going anywhere, guys.
I need to fillet whole striped bass
and I do it the old school way.
I'm gonna pull the fillet, so I'm just gonna score now.
Oh, score now and then fillet, got it.
Yeah.
I make my dredge by combining a ton of cornstarch,
paprika and salt.
- [groan] - [Guy laughing]
Did you see that?
[Jet] And then I fry them.
Okay.
It's time for the apple slaw.
The apple slaw brings sweetness,
it also brings texture and like a good cook
who doesn't waste anything,
I'm gonna bathe these apples
in my fresh squeezed lemon juice.
Apples and fish and these three flavors
are gonna just eat beautifully together.
If I win today, I'm taking my wife
on a honeymoon finally after a decade of being married.
It's long overdue.
I should just name this dish honeymoon fish.
I think I can get it done.
[Guy] Seven and a half minutes.
[Nyesha] Once my noodles are cooked, I pull them out
and I toss them in with my vinaigrette.
The vinaigrette is gonna coat all those noodles.
Winner's dinner, some heat.
I'm grabbing my mints, my basil, all of my herbs,
and I'm going to make this very zesty.
If I win today, I'm going to use the money
to help the homeless population.
There's a huge epidemic going on in our world
and I think that we can heal a lot of people
if we just help feed them.
- The salad is gorgeous. - [Nyesha] Thank you, chef.
[Guy] Five minutes left, five to work.
It's time to plate.
I start by laying down a little bed
of the apple slaw.
I then place the hot crispy fillet on top.
I drizzle the sauce around the fish
so it doesn't make the fish soggy.
And I top that with fried leeks
and then grate lemon zest.
[Guy] Get your plates, gotta get plated,
two and a half.
- Hello. - [Guy] Hello, chef.
It's time to plate this winner dinner.
And I get the noodles down on my bowl first.
I slice my duck breast and it's beautiful.
The colors are vibrant.
I think it looks very light and elegant.
And I'm pretty happy with this dish.
One minute.
Let's go. Get it on the plate.
[Antonia] So now I'm plating, first thing I put down
is the fennel puree.
Then I take the scallops, and two scallops
right in the center of the puree,
and I top this tops of the scallops
with my gremolata, and then I go ahead
and pour all of the broth into my side ramekins.
Five, four, three,
two, one,
and that's it, chefs, stop working.
What a battle, huh?
- Good job, guys. - Very nice. Very nice.
- Yes. - You guys really thought
inside the box.
Let's take it to the judges, right this way.
All right, judges, here we are,
game two of our All-Star Delivery Nightmare.
That's right, the chef's had to prepare a winner's dinner.
Up first, Chef Antonia,
give us the sweet, the spicy, and the zesty.
I have a sweet diver sea scallops over a fennel puree,
hydrated dates, lime zest, Calabrian chilies.
All of my sweet, zesty, and spicy
are in a gremolata over the top.
Somebody who's really terrible at darts,
- you really cook nice. - Thanks.
That is fantastic.
The flavors here are so round,
are so warm, are so developed,
especially in that nage.
- Yeah. - By soaking the dates,
you pulled out some of the sweetness of it
and bring in the Calabrian chilies.
What a great balance.
I really like your usage of the fresh herbs.
I think it lends a freshness that this dish really needed.
The zestiness I get at the top.
I think you nailed all three of the challenges
in that competition, but I question whether or not
just putting them on top,
whether or not that really is incorporating it
into the dish itself or if it's just
kind of a quick cheat.
Up next, Chef Jet.
I hope you enjoy this crispy three-flavored fish.
Striped bass, crisped up, fried.
Under that is a fresh apple slaw
and the sauce that's got the limes,
horseradish, and habanero, the chili crisps,
- so please enjoy. - You're a magician
with these ingredients really because there's so many
different flavors going on.
There's so much depth.
All the way down to like the apple,
you soaked it in acid, you...
Lemon juice and lime juice, and it feels like
a little bit of noodles on the bottom
and mouth feel is just perfect.
This feels delicate, but it feels robust.
And it's spicy and sour at the same time.
I actually thought the sauce was gonna be
a little too sweet because it's really sticky.
But I think the spiciness and that chili crunch
really balanced it up.
Also not heavily breading the fish
before you put it into the fryer,
that kept it elegant, you left the skin on,
which to me is a winner dinner.
- Cool. - I mean, I always find
sometimes fish can dry out when it's...
when it's fried because you got the thicker
and thinner side and it's a little bit tricky.
Not to be outdone, Chef Nyesha.
Thanks, Guy.
Judges, today I have a roasted duck breast.
I made a vinaigrette using lime zest.
I tossed in udon noodles with mint, some basil,
fresh herbs, and that's all I have to say.
So much enthusiasm.
It's hard to get duck
nicely scored and seared
and rendered and soft.
And I think you managed to do a really good job of that.
You have this burst of flavor
with the mint and the fresh herbs
and it brightens everything up.
And it almost makes it feel like
- a warm noodle salad. - I like the sauce.
But I do think for this big winner dinner,
I think we would have liked something
a little bit more robust in there.
I have to agree.
I think that this is lacking
a bit of a sauce.
And I think that you had some opportunity there
to go in a sweet direction that maybe
you didn't take advantage of.
Chefs, thank you very much.
All right, let's talk about Chef Antonia
right off the bat, what'd you think?
Beautifully presented thoughtful dish.
The fact that she made a puree
and she had that beautiful sauce,
I would have rather have seen something
a little bit more with texture on the bottom.
[Guy] Chef Jet.
[Marc] Uh, the fish is really good.
I think by frying it, it was a little
- unevenly cooked. - [Guy] Nyesha.
Nyesha can cook duck like no one I've ever seen.
Yeah, I mean, it was a perfect duck,
- needed a better sauce. - Thank you very much.
Let's go ahead and total off those scores.
Chefs, thank you very much.
Very entertaining, very enthusiastic.
Let's get right into the scores.
Jet, going into the second round with 40,
an 18 in gameplay, 17 in taste,
8 in plating for a total of 43.
I'll take it. All right. Thank you.
- [Guy] Jet with an 83. - Wow.
[Guy] Nicely done.
The Ninja, 17 in gameplay,
15 in taste,
8 in plating for a 40, for a total of 80.
Okay.
Antonia needs a 39 or better to win this game.
15 in gameplay,
18 in taste,
9 in plating for a total of 42,
and there you have it, an 86.
- [applause] - That scared me.
- Congratulations. - Oh. [laughs]
Judges, thank you very much.
Chef Nyesha, Chef Jet, thank you.
We'll see you guys next time.
- Thank you. Thank you. - Well done.
Thank you. Thank you. Thank you.
Antonia, I'm coming for you.
I'm gonna take it next time.
[Chef Nyesha] I definitely learned a lot.
You guys better watch out,
the Ninja's gonna come for you.
[clapping]
Ladies and gentleman, meet the winner
of our All-Star Delivery Nightmare...
- Whoo! - Chef Antonia Lofaso.
Thank you so much. Thank you so much.
- I really appreciate it. - Uh, are you ready
- to get some cash? - Yes.
All right, chef, here's what we've got for you.
Out of retirement comes
- the Money Wheel. - Ah, the Money Wheel.
- Yes. - Not the Money Wheel.
- The Money Wheel. - The Money Wheel.
The $20,000, $1000, shopping spree,
$15,000, $5000, or $10,000.
- I was never... - Yes.
- A fan of the spin. - No.
So chef, we can go right now to $10,000.
- $1250. - There you go, counter.
- $10,000 or a shopping spree. - Fine.
- [laughter] - It's a lot of running.
- It... Chef, you're the one who chose this. - It's a lot of running.
- Do you wanna go for the... - No, no, no, no.
I mean, I've committed to it and I've got it.
The recipe game, it's the recipe
- for grilled shrimp tacos. - Oh, my goodness.
And I will read you the ten ingredients in that recipe,
$2000 per ingredient.
You have to get each one of them in order.
Your first big shop.
Ten ingredients are a lot.
And go.
Go.
White onion.
Whoa.
- She got it. - Yes.
- Yeah, there we go. - Looking for shrimp.
I have never done a shopping spree.
Another $2000.
Looking for avocado.
[Brooke] Go Antonia!
Whoo!
Paycheck didn't happen in 2020,
so $2000 needed.
Looking for pickled jalapenos.
Pickled serranos.
Where is the jalapeño?
The wheels come off the cart.
Pickled jalapeño.
Oh, it's jalapeño sauce.
- Guy, help me. - Pickled jalapeño.
You're one minute down.
- Oh. - She got it.
There you go.
Lime.
- Where are they? - [Marc] They're green.
You got it. You got it, Antonia.
- [laughs] - Got it.
Okay. Cotija cheese.
It's a lot of running.
That's Oaxaca. Cotija.
Thirty seconds, Antonia.
Whoo.
Flour tortillas. Flour.
This is just ridiculous amount of running.
- Flour tortillas, got it. - [Marc] Got it.
- [cheering] - Looking for cilantro.
Oh, my God. All the way back down here?
- Go Antonia. Come on. - [Antonia screams]
- Five, four, three, two, one. - Where the heck is cilantro?
- [Guy] All right. Stop. - She got it.
- There we go. - [cheering and clapping]
Oh, my God.
I will take my $16,000 and I will see you.
And cilantro, ladies and gentlemen,
for $16,000.
- There you have it, the warrior princess herself. - There you go, Antonia.
- Finally get her own shop on Triple G. - There you go.
You guys want more, we'll see you next week.
- Adios! - Woo-hoo!
Envelope of Opportunity,
a personal shopping trip around Flavortown.
A ton of olive oil.
This is like gold right here.
A lot of these are like 30 or 40 bucks a bottle.
No, I'm not looking at price tags. [laughs]
Come on.
Liquor and olive oil.
This one is my favorite.
This is like Christmas.
Okay. Thanks.