1 00:00:00,700 --> 00:00:02,267 Shh. The secret is out. 2 00:00:03,903 --> 00:00:05,371 Vegetables aren't just good for you, 3 00:00:05,373 --> 00:00:07,272 they taste good too. 4 00:00:07,274 --> 00:00:10,542 But in the right hands, they could taste amazing. 5 00:00:10,544 --> 00:00:12,111 That's a delicious dish. 6 00:00:12,113 --> 00:00:14,179 So tonight I've invited all-star chefs 7 00:00:14,181 --> 00:00:17,516 to join in an all vegetarian competition. 8 00:00:17,518 --> 00:00:19,818 Let's see if they can meet our meatless challenge... 9 00:00:19,820 --> 00:00:22,588 See how I get this party started, man. Ooh. 10 00:00:22,590 --> 00:00:25,124 and serve up great plant-based plates 11 00:00:25,126 --> 00:00:27,226 while playing our crazy games. 12 00:00:27,228 --> 00:00:30,929 Get ready for the first ever four-way station swap. 13 00:00:30,931 --> 00:00:32,197 - What? - No. 14 00:00:32,199 --> 00:00:33,899 [laughs] 15 00:00:33,901 --> 00:00:35,334 It's all-start vegetarian right now 16 00:00:35,336 --> 00:00:36,935 on Guy's Grocery Games. 17 00:00:36,937 --> 00:00:38,437 You're gonna love this one. 18 00:00:41,241 --> 00:00:43,208 Let's meet our vegetable-loving 19 00:00:43,210 --> 00:00:44,710 all-star chefs. 20 00:00:44,712 --> 00:00:46,412 Now, first up, renowned restaurateur 21 00:00:46,414 --> 00:00:50,449 known for Korean barbeque, OMG, it's Chef Chris Oh. 22 00:00:50,451 --> 00:00:52,351 [Chris] Korean barbeque isn't all about just meat. 23 00:00:52,353 --> 00:00:53,952 We have all those dishes, 24 00:00:53,954 --> 00:00:55,354 all those puncheon, those green side dishes. 25 00:00:55,356 --> 00:00:57,056 Those are all vegetables, so... 26 00:00:57,058 --> 00:01:02,261 I am going to teach Guy a lesson in Veggie 101. 27 00:01:02,263 --> 00:01:04,363 - Looking good, heavy hitter. - What's up? What's up? 28 00:01:04,365 --> 00:01:07,132 White crocs? That's the look. 29 00:01:07,134 --> 00:01:10,803 Next, acclaimed chef, The Ninja herself, 30 00:01:10,805 --> 00:01:13,072 Chef Nyesha Arrington. 31 00:01:13,074 --> 00:01:15,641 I am a conduit of Mother Nature, 32 00:01:15,643 --> 00:01:19,011 and I'm here to celebrate and spread love through food. 33 00:01:19,013 --> 00:01:20,412 Part of Nyesha is like running 34 00:01:20,414 --> 00:01:21,814 through the farmer's market 35 00:01:21,816 --> 00:01:23,282 or like fields of lavender 36 00:01:23,284 --> 00:01:25,584 and then she's also like a ninja assassin. 37 00:01:25,586 --> 00:01:27,453 Hi-yah. [laughs] 38 00:01:27,455 --> 00:01:29,221 There's just kind of two sides to me. 39 00:01:29,223 --> 00:01:32,024 I don't know without the warrior buns. 40 00:01:32,026 --> 00:01:34,993 Let's see... What things are changing? 41 00:01:34,995 --> 00:01:38,097 Then there's season one Tournament of Champions winner 42 00:01:38,099 --> 00:01:40,232 who always curates her menus 43 00:01:40,234 --> 00:01:42,067 with a focus on seasonal produce, 44 00:01:42,069 --> 00:01:45,337 the one and only B-Dub, Chef Brooke Williamson. 45 00:01:45,339 --> 00:01:48,407 I wouldn't say I'm an expert at vegetarian food 46 00:01:48,409 --> 00:01:50,843 but I do feel like I'm an expert in vegetables. 47 00:01:50,845 --> 00:01:52,811 Every dish of mine starts with produce. 48 00:01:52,813 --> 00:01:55,681 Ta-da. There she goes. 49 00:01:59,185 --> 00:02:01,220 And, finally, successful restaurateur 50 00:02:01,222 --> 00:02:02,654 and partner in the largest 51 00:02:02,656 --> 00:02:04,823 plant-based online grocery store, 52 00:02:04,825 --> 00:02:08,026 The Superman himself, Chef Darnell Ferguson. 53 00:02:08,028 --> 00:02:09,828 People don't know that I'm an expert 54 00:02:09,830 --> 00:02:11,497 in vegetarian cuisine. 55 00:02:11,499 --> 00:02:13,031 In addition to all my restaurants, 56 00:02:13,033 --> 00:02:14,500 I just became a partner with the largest 57 00:02:14,502 --> 00:02:15,901 online plant-based grocery stores. 58 00:02:17,203 --> 00:02:18,804 I'm here to show that vegetarian food 59 00:02:18,806 --> 00:02:21,406 can be just as delicious as any cuisine. 60 00:02:21,408 --> 00:02:23,876 I know that intro. I know that intro. 61 00:02:26,513 --> 00:02:29,314 There was a time when eating your vegetables 62 00:02:29,316 --> 00:02:31,717 was just something that parents said to kids. 63 00:02:31,719 --> 00:02:33,519 You gotta eat your vegetables. 64 00:02:33,521 --> 00:02:36,255 And now eating your vegetables is a worldwide movement. 65 00:02:36,257 --> 00:02:37,856 So, tonight, the four of you 66 00:02:37,858 --> 00:02:39,625 are gonna show us how delicious 67 00:02:39,627 --> 00:02:42,928 and super versatile vegetables can be... 68 00:02:44,531 --> 00:02:46,698 in a one-hour battle. 69 00:02:46,700 --> 00:02:48,634 - One hour? - Yes. 70 00:02:48,636 --> 00:02:50,702 You see I'm giving you one hour 71 00:02:50,704 --> 00:02:53,639 to make two totally different 72 00:02:53,641 --> 00:02:55,741 produce-based courses 73 00:02:57,177 --> 00:02:59,111 at the same time. 74 00:03:01,014 --> 00:03:03,448 The chef with the highest combined score 75 00:03:03,450 --> 00:03:05,651 for both dishes will get a chance to shop 76 00:03:05,653 --> 00:03:08,921 Flavortown Market for up to $20,000. 77 00:03:10,924 --> 00:03:12,891 For your two vegetarian courses, 78 00:03:12,893 --> 00:03:14,493 I really want you to show the range 79 00:03:14,495 --> 00:03:18,597 of vegetarian cooking by making the judges 80 00:03:18,599 --> 00:03:22,434 a classic bar appetizer 81 00:03:23,836 --> 00:03:28,874 - and a fine dining dish. - Hmm. 82 00:03:28,876 --> 00:03:32,444 Those appetizers have to be delivered within 25 minutes. 83 00:03:32,446 --> 00:03:34,613 Once you get done with that appetizer, 84 00:03:34,615 --> 00:03:36,882 you'll continue to cook your entree. 85 00:03:36,884 --> 00:03:38,317 So it's seamless. 86 00:03:38,319 --> 00:03:40,719 You don't have to stop. All right. 87 00:03:40,721 --> 00:03:43,722 I want you to express your full bandwidth 88 00:03:43,724 --> 00:03:45,123 of your talents. 89 00:03:45,125 --> 00:03:48,293 And speaking of express, 90 00:03:48,295 --> 00:03:50,729 we're gonna play the game that every shopper loves 91 00:03:50,731 --> 00:03:52,464 in Flavortown Market. 92 00:03:52,466 --> 00:03:54,199 We're gonna pray-- We're gonna pray. 93 00:03:54,201 --> 00:03:55,634 - You should be praying. - [Brooke] We are. 94 00:03:55,636 --> 00:03:57,336 - Already doing that. - We're gonna pray 95 00:03:57,338 --> 00:03:59,871 and we're gonna play Express Lane. 96 00:03:59,873 --> 00:04:03,008 - Yay! - [Guy makes sound] 97 00:04:03,010 --> 00:04:06,211 You have to make both courses using... 98 00:04:06,213 --> 00:04:08,380 - Oh, no. - 15 ingredients. 99 00:04:08,382 --> 00:04:09,881 - Seventeen. - These four... 100 00:04:09,883 --> 00:04:12,117 No, you're not getting 17 of anything. 101 00:04:12,119 --> 00:04:14,119 So you have one hour to make two courses, 102 00:04:14,121 --> 00:04:17,155 a classic bar appetizer and a fine dining dish, 103 00:04:17,157 --> 00:04:20,192 using only 15 ingredients. 104 00:04:20,194 --> 00:04:21,827 I'm just reminding three of you 105 00:04:21,829 --> 00:04:23,161 are gonna lose the two-course challenge. 106 00:04:23,163 --> 00:04:24,930 One person is gonna go where? 107 00:04:26,232 --> 00:04:29,468 Uh, excuse me. Excuse me. Excuse me. Excuse me. 108 00:04:29,470 --> 00:04:31,470 [laughs] 109 00:04:31,472 --> 00:04:33,138 Coming around. 110 00:04:33,140 --> 00:04:35,507 Today, we get to play Express Lane, 111 00:04:35,509 --> 00:04:36,642 which I've always wanted to play. 112 00:04:36,644 --> 00:04:39,044 This is a 60-minute cook. 113 00:04:39,046 --> 00:04:41,980 I can only shop for fifteen ingredients for two dishes. 114 00:04:41,982 --> 00:04:43,682 A classic bar appetizer. 115 00:04:43,684 --> 00:04:46,285 And a fine dining second course dish. 116 00:04:46,287 --> 00:04:48,487 This is triple G vegetarian. 117 00:04:48,489 --> 00:04:50,155 Oh, my gosh. So difficult. 118 00:04:51,724 --> 00:04:53,625 I love French fries, 119 00:04:53,627 --> 00:04:55,560 but I was like anybody can make a French fry. 120 00:04:55,562 --> 00:04:57,496 So for my bar starter, 121 00:04:57,498 --> 00:04:59,765 what if I make them mushroom fries? 122 00:04:59,767 --> 00:05:02,868 Beer battered with an avocado aioli, 123 00:05:02,870 --> 00:05:04,102 but instead of using eggs, 124 00:05:04,104 --> 00:05:05,937 I'm going to use cashews to bring 125 00:05:05,939 --> 00:05:08,173 that textural element into this dipping sauce. 126 00:05:08,175 --> 00:05:10,242 - [Guy] Hello. - [Nyesha] Hi. [chuckles] 127 00:05:10,244 --> 00:05:12,110 Fine dining is about precision, right, 128 00:05:12,112 --> 00:05:14,112 and detail-orientated and focused, 129 00:05:14,114 --> 00:05:16,248 and you almost have to sort of be like a robot. 130 00:05:16,250 --> 00:05:17,849 Excuse me. 131 00:05:17,851 --> 00:05:19,918 I see this amazing savoy cabbage, 132 00:05:19,920 --> 00:05:22,054 and boom. For my fine dining dish, 133 00:05:22,056 --> 00:05:24,356 I'm going to make a cabbage roulade 134 00:05:24,358 --> 00:05:26,258 with a wellness broth. 135 00:05:26,260 --> 00:05:28,260 I wanna bring anti-inflammatory 136 00:05:28,262 --> 00:05:30,362 ingredients into this. 137 00:05:30,364 --> 00:05:34,433 I want this to be healthy and also delicious. 138 00:05:37,103 --> 00:05:38,570 [Darnell] Oh, fresh mozzarella? 139 00:05:38,572 --> 00:05:40,105 There's some right back there, Chef. 140 00:05:40,107 --> 00:05:42,074 - You just passed it up. - [makes sound] 141 00:05:42,076 --> 00:05:43,775 You have burrata right here. You have bufalino in the back. 142 00:05:43,777 --> 00:05:45,177 When I hear classic bar starter, 143 00:05:45,179 --> 00:05:46,712 I think fried. 144 00:05:46,714 --> 00:05:48,280 These would be perfect. 145 00:05:48,282 --> 00:05:50,182 Because all great bar starters are fried. 146 00:05:50,184 --> 00:05:52,017 So for my classic bar starter, 147 00:05:52,019 --> 00:05:53,618 I'm going mozzarella sticks 148 00:05:53,620 --> 00:05:56,421 with marinara sauce and Alfredo. 149 00:05:56,423 --> 00:05:58,056 When I think of fine dining dinner, 150 00:05:58,058 --> 00:05:59,691 I think high execution, 151 00:05:59,693 --> 00:06:02,260 bring your A-game or don't even show up. 152 00:06:02,262 --> 00:06:03,895 Where the hell is cauliflower? 153 00:06:03,897 --> 00:06:06,665 Where would I get it? Not over here, obviously. 154 00:06:06,667 --> 00:06:08,633 And I'm a super chef and I'm here to show people 155 00:06:08,635 --> 00:06:10,902 how to turn vegetables from simple to super. 156 00:06:10,904 --> 00:06:12,471 For my fine dining dinner, 157 00:06:12,473 --> 00:06:14,339 I'm gonna do a chimichurri roasted 158 00:06:14,341 --> 00:06:16,274 cauliflower with a butternut squash puree, 159 00:06:16,276 --> 00:06:19,745 a mushroom ragu, and fried mozzarella on top. 160 00:06:19,747 --> 00:06:21,380 Magnifico. 161 00:06:23,116 --> 00:06:25,751 This is a 60-minute cook. 162 00:06:25,753 --> 00:06:27,319 Sixty minutes seems like a long time, 163 00:06:27,321 --> 00:06:29,121 but when you gotta make two meals, 164 00:06:29,123 --> 00:06:31,123 it's not really that much time. 165 00:06:31,125 --> 00:06:32,924 And we have to shop. 166 00:06:32,926 --> 00:06:34,760 I've been in Flavortown long enough to know 167 00:06:34,762 --> 00:06:36,461 that you have to cross-utilize. 168 00:06:36,463 --> 00:06:37,929 But I'm not gonna tell the other chefs that. 169 00:06:37,931 --> 00:06:39,498 That's my shortcut. 170 00:06:39,500 --> 00:06:40,799 Let's get to cooking. 171 00:06:40,801 --> 00:06:42,667 [chuckles] We're going. 172 00:06:42,669 --> 00:06:45,971 I have to make two dishes with only fifteen ingredients. 173 00:06:45,973 --> 00:06:49,508 Tortillas. That's a drop in the bucket. 174 00:06:49,510 --> 00:06:53,512 My Korean barbeque sauce alone has 45 ingredients. 175 00:06:53,514 --> 00:06:57,582 No. No. So when I'm at the bar, 176 00:06:57,584 --> 00:06:59,184 you know, I want something salty, hot, 177 00:06:59,186 --> 00:07:02,087 handheld, delicious. So for my bar appetizer, 178 00:07:02,089 --> 00:07:05,490 I'm thinking immediately Korean barbeque beef tacos. 179 00:07:05,492 --> 00:07:07,192 But for today, we're swapping out 180 00:07:07,194 --> 00:07:08,727 the beef for some mushroom. 181 00:07:08,729 --> 00:07:10,362 Sorry. 182 00:07:10,364 --> 00:07:11,997 Mushrooms could be meaty. 183 00:07:11,999 --> 00:07:13,799 You can actually disguise mushrooms as meat. 184 00:07:13,801 --> 00:07:16,468 Bring it on in. Sure. 185 00:07:16,470 --> 00:07:19,204 Fine dining to me is just recreating 186 00:07:19,206 --> 00:07:22,541 an elevated comfort classic. 187 00:07:22,543 --> 00:07:24,476 It's just taking high-end ingredients, 188 00:07:24,478 --> 00:07:26,578 high level technique and plating 189 00:07:26,580 --> 00:07:29,314 and making comfort food super fancy, 190 00:07:29,316 --> 00:07:32,551 but charge like $150 for it. 191 00:07:32,553 --> 00:07:35,320 Say what... That's what fine dining is. 192 00:07:35,322 --> 00:07:37,923 Let's go to the ethnic aisle. 193 00:07:37,925 --> 00:07:39,724 So for my fine dining dish... 194 00:07:39,726 --> 00:07:41,593 Ta-da. All right. 195 00:07:41,595 --> 00:07:45,397 I'm giving the judges a ultimate fine dining 196 00:07:45,399 --> 00:07:47,999 Korean barbeque vegetarian experience. 197 00:07:50,036 --> 00:07:51,670 [chuckles] 198 00:07:51,672 --> 00:07:53,004 I don't know where anything is in this place. 199 00:07:53,006 --> 00:07:54,539 What are you looking for, Chef? 200 00:07:54,541 --> 00:07:56,007 - I'm your personal shopper. - Pine nuts. 201 00:07:56,009 --> 00:07:57,709 - Right behind you, Chef. - Thank you. That's amazing. 202 00:07:57,711 --> 00:07:58,710 Pine nuts are right here. 203 00:07:58,712 --> 00:08:00,445 Oh, my God. Amazing. 204 00:08:00,447 --> 00:08:01,713 Today, we're only playing one game. 205 00:08:01,715 --> 00:08:03,215 We have to make two dishes. 206 00:08:03,217 --> 00:08:04,549 But we only get one opportunity to shop. 207 00:08:04,551 --> 00:08:05,750 I don't love this idea. 208 00:08:05,752 --> 00:08:07,085 Would you like me to keep coming with you? 209 00:08:07,087 --> 00:08:08,253 I'd stick right with you, Chef. 210 00:08:08,255 --> 00:08:09,621 Okay. Really? 211 00:08:09,623 --> 00:08:11,189 I mean, only if you're gonna keep up though. 212 00:08:11,191 --> 00:08:13,825 Classic bar starters to me are something 213 00:08:13,827 --> 00:08:17,496 that make you want to drink more. 214 00:08:17,498 --> 00:08:18,964 I'm thinking fried cauliflower 215 00:08:18,966 --> 00:08:21,132 with chickpea ranch. 216 00:08:21,134 --> 00:08:23,201 Garbanzos. Garbanzos. 217 00:08:23,203 --> 00:08:25,804 This is kind of what I crave when I sit down at a bar, 218 00:08:25,806 --> 00:08:27,539 as long as it's really good. 219 00:08:27,541 --> 00:08:29,641 And ranch to me is like the perfect condiment. 220 00:08:29,643 --> 00:08:31,443 - Guy, where's tahini? - Right here, Chef. 221 00:08:31,445 --> 00:08:32,911 - I've been waiting for you. - [Brooke] Oh, my God. 222 00:08:32,913 --> 00:08:34,479 I love you. I love you. Thank you. 223 00:08:34,481 --> 00:08:35,981 What else can I get for you? What's my next item? 224 00:08:35,983 --> 00:08:37,282 [Brooke] I don't know. 225 00:08:37,284 --> 00:08:38,783 I also have to make a fine dining dish. 226 00:08:38,785 --> 00:08:40,752 I grab some Japanese eggplants. 227 00:08:40,754 --> 00:08:43,221 Eggplant will take on a lot of flavors. 228 00:08:43,223 --> 00:08:45,323 So I'm gonna make roasted eggplant 229 00:08:45,325 --> 00:08:47,259 with sweet and sour pine nuts 230 00:08:47,261 --> 00:08:50,529 and a radish top hummus and a little pickley salad. 231 00:08:51,898 --> 00:08:53,732 I have judged here in Flavortown, 232 00:08:53,734 --> 00:08:56,201 and I may be the TOC Champ, 233 00:08:56,203 --> 00:08:58,103 but this will be my first time competing 234 00:08:58,105 --> 00:08:59,671 at Guy's Grocery Games. 235 00:08:59,673 --> 00:09:01,439 This is a whole different planet. 236 00:09:01,441 --> 00:09:02,874 There are people who have competed here 237 00:09:02,876 --> 00:09:04,609 multiple times. 238 00:09:04,611 --> 00:09:06,444 That is not the situation that I'm in. 239 00:09:06,446 --> 00:09:09,447 I don't feel the most comfortable in this kitchen. 240 00:09:09,449 --> 00:09:11,049 [intense music playing] 241 00:09:11,051 --> 00:09:12,751 There's so much unpacking. 242 00:09:17,256 --> 00:09:19,724 Thirteen minutes left to make this appetizer. 243 00:09:22,428 --> 00:09:23,962 I can't even get my head around this right now. 244 00:09:23,964 --> 00:09:26,231 This is a really difficult challenge. 245 00:09:29,769 --> 00:09:32,170 [intense music playing] 246 00:09:34,941 --> 00:09:37,509 So here to discuss our vegetarian super battle 247 00:09:37,511 --> 00:09:39,444 is our super panel of judges. 248 00:09:39,446 --> 00:09:41,279 An award-winning food writer who has been 249 00:09:41,281 --> 00:09:43,748 thrown out of countless salad bars, 250 00:09:43,750 --> 00:09:47,018 the one and only Troy "The Boy" Johnson. 251 00:09:47,020 --> 00:09:48,920 Food Network star who literally wrote the book 252 00:09:48,922 --> 00:09:51,189 on vegetarian-based Southern cooking... 253 00:09:51,191 --> 00:09:53,592 Wait a second. She did write a vegetarian book. 254 00:09:53,594 --> 00:09:56,027 The one and only Damaris Phillips. 255 00:09:56,029 --> 00:09:58,863 Six-time James Beard Award-winning author 256 00:09:58,865 --> 00:10:01,399 and internationally acclaimed restaurateur... 257 00:10:01,401 --> 00:10:03,001 Can I tell you any more about him? 258 00:10:03,003 --> 00:10:05,604 He's the one and only Marcus Samuelsson. 259 00:10:05,606 --> 00:10:08,273 In 25 minutes, the bar snack bar appetizer, 260 00:10:08,275 --> 00:10:09,641 it's gotta be great. 261 00:10:09,643 --> 00:10:11,977 To take high-end in 15 ingredients, 262 00:10:11,979 --> 00:10:13,812 my mind hurts. 263 00:10:13,814 --> 00:10:15,780 [Damaris] It's so hard to do in this amount of time. 264 00:10:15,782 --> 00:10:16,848 All righty. Let's see how we get 265 00:10:16,850 --> 00:10:18,850 this party started, man. 266 00:10:18,852 --> 00:10:20,685 Mozzarella sticks are the perfect classic 267 00:10:20,687 --> 00:10:22,787 bar starter because there's almost no bar 268 00:10:22,789 --> 00:10:24,756 you can walk into that doesn't have it on the menu. 269 00:10:24,758 --> 00:10:26,224 We got two sauce that I need to really get 270 00:10:26,226 --> 00:10:27,425 kicking on right now. 271 00:10:27,427 --> 00:10:28,927 I think mozzarella sticks need 272 00:10:28,929 --> 00:10:30,128 Alfredo sauce because everyone's 273 00:10:30,130 --> 00:10:31,696 not a fan of marinara. 274 00:10:31,698 --> 00:10:33,331 Some people like a little change-up. 275 00:10:33,333 --> 00:10:34,966 And that's what I'm here for, the change-up. 276 00:10:34,968 --> 00:10:36,601 For my Alfredo sauce, I get my garlic, 277 00:10:36,603 --> 00:10:38,903 my onions going. I put little butter, 278 00:10:38,905 --> 00:10:41,740 my flour. There we go. 279 00:10:41,742 --> 00:10:43,308 My heavy cream. 280 00:10:43,310 --> 00:10:44,576 Then I grate some parmesan cheese 281 00:10:44,578 --> 00:10:45,944 and let it start boiling. 282 00:10:45,946 --> 00:10:48,313 Put salt. How you doing, Brooke? 283 00:10:48,315 --> 00:10:50,749 I'm great. How are you? Oh, fantastic. 284 00:10:50,751 --> 00:10:52,684 If I can find, uh, a can opener, 285 00:10:52,686 --> 00:10:54,285 I'll be even better. 286 00:10:54,287 --> 00:10:56,488 Now it's time to focus on my tomato sauce. 287 00:10:56,490 --> 00:10:59,591 People think vegetarian food is all about less flavor, 288 00:10:59,593 --> 00:11:01,426 no fat, but you could still add 289 00:11:01,428 --> 00:11:03,595 those things to your cooking. 290 00:11:03,597 --> 00:11:07,165 - Oh, fantastic. - Okay, Nyesha. 291 00:11:09,001 --> 00:11:11,670 If you wanna get a lesson in competition cooking, 292 00:11:11,672 --> 00:11:13,872 watch Chef Nyesha. 293 00:11:13,874 --> 00:11:15,707 Look at this, she lays out her equipment. 294 00:11:15,709 --> 00:11:18,476 I mean, she really is a disciplinarian. 295 00:11:18,478 --> 00:11:21,579 In this hour cook, we have to make a bar starter 296 00:11:21,581 --> 00:11:25,016 and a fine dining second course dish. 297 00:11:25,018 --> 00:11:28,853 It's a lot. It's a lot. This is too much. 298 00:11:28,855 --> 00:11:30,689 For my vegetarian bar starter, 299 00:11:30,691 --> 00:11:32,557 I am going to make beer-battered 300 00:11:32,559 --> 00:11:35,627 mushroom fries with an avocado-cashew aioli. 301 00:11:35,629 --> 00:11:37,662 For my mushrooms, 302 00:11:37,664 --> 00:11:39,464 I don't need to do much to them. 303 00:11:39,466 --> 00:11:41,199 Portobellos are very, very delicious on their own. 304 00:11:42,868 --> 00:11:44,836 So I get my mushrooms into my beer batter 305 00:11:44,838 --> 00:11:46,271 and I get them in the fryer. 306 00:11:48,908 --> 00:11:50,575 I just think, "Oh, you hear a vegetarian challenge 307 00:11:50,577 --> 00:11:52,243 and we're gonna get a bunch of salads." No. 308 00:11:52,245 --> 00:11:54,579 Vegetarian food actually can be rich. 309 00:11:54,581 --> 00:11:58,016 It can be filly. Not just all like rabbit food. 310 00:11:59,518 --> 00:12:01,319 [producer speaking] 311 00:12:01,321 --> 00:12:04,589 Uh, it's gonna be Korean barbeque tacos. 312 00:12:04,591 --> 00:12:06,491 The first thing I do is work on my marinade 313 00:12:06,493 --> 00:12:07,892 for the mushrooms for the tacos 314 00:12:07,894 --> 00:12:10,061 which has soy sauce, sugar, 315 00:12:10,063 --> 00:12:12,597 sesame oil, garlic, and some water. 316 00:12:12,599 --> 00:12:16,901 Korean barbeque is sweet, salty, tangy, spicy. 317 00:12:16,903 --> 00:12:19,237 Get that marinade in. Bright. 318 00:12:19,239 --> 00:12:20,972 So we'll take all those flavors 319 00:12:20,974 --> 00:12:22,140 and put them into these mushrooms. 320 00:12:24,276 --> 00:12:26,745 So just like the perfectly-grilled 321 00:12:26,747 --> 00:12:28,279 Korean barbeque beef, 322 00:12:28,281 --> 00:12:30,048 I'm doing the same thing with the mushrooms. 323 00:12:30,050 --> 00:12:31,149 I'm looking for that char, 324 00:12:31,151 --> 00:12:32,250 that caramelization on the grill. 325 00:12:32,252 --> 00:12:34,185 Just deliciousness. 326 00:12:35,588 --> 00:12:37,021 Oh, come on. 327 00:12:37,023 --> 00:12:39,924 I'm gonna do a fried cauliflower, 328 00:12:39,926 --> 00:12:42,961 if I can find what I'm... Where my head is. 329 00:12:42,963 --> 00:12:45,830 For my cauliflower batter, I'm using flour, 330 00:12:45,832 --> 00:12:47,766 cayenne, water. 331 00:12:47,768 --> 00:12:50,201 I really just wanna get these cooked all the way through 332 00:12:50,203 --> 00:12:53,004 so that they're tender inside but crispy on the outside. 333 00:12:55,708 --> 00:12:57,976 [Guy] Eight minutes. Eight to go. 334 00:12:57,978 --> 00:13:00,545 All right. We got to hurry the hell up. 335 00:13:00,547 --> 00:13:02,347 Now, it's time for the star of the show. 336 00:13:02,349 --> 00:13:05,016 My fried mozzarella balls. All righty. 337 00:13:05,018 --> 00:13:08,019 The perfect mozzarella stick has to be creamy inside 338 00:13:08,021 --> 00:13:09,921 but have a nice firm texture with a little bit 339 00:13:09,923 --> 00:13:12,290 of saltiness and cheesiness in there. 340 00:13:12,292 --> 00:13:14,092 So for my breading, I'm using panko, 341 00:13:14,094 --> 00:13:17,495 parmesan cheese, parsley, salt, and pepper. 342 00:13:19,532 --> 00:13:22,033 This is a lot harder than it looks, people. 343 00:13:22,035 --> 00:13:24,202 I've been cooking on triple G long enough to know 344 00:13:24,204 --> 00:13:25,970 that clock is real. 345 00:13:25,972 --> 00:13:27,972 You try doing a one-hour cook with two dishes 346 00:13:27,974 --> 00:13:29,674 and you really can only start cooking your appetizer 347 00:13:29,676 --> 00:13:31,009 with ten minutes left. 348 00:13:34,580 --> 00:13:37,348 - Mushroom fries. - Chef, what, uh... 349 00:13:37,350 --> 00:13:38,850 That's for my guests. 350 00:13:38,852 --> 00:13:40,852 You cannot have bar food without a beer. 351 00:13:40,854 --> 00:13:42,754 Oh, these are for your guests? I'll put the lid back on it. 352 00:13:42,756 --> 00:13:44,389 I think you're... Yeah. It's a life rule. 353 00:13:44,391 --> 00:13:47,458 So while my mushrooms are frying, 354 00:13:47,460 --> 00:13:49,994 I'm going to start on my avocado aioli. 355 00:13:49,996 --> 00:13:52,797 But instead of using eggs, I'm going to use cashews. 356 00:13:52,799 --> 00:13:56,601 Cashews are perfect in adding creamy texture. 357 00:13:56,603 --> 00:14:00,405 I add water. I toss that into the blender 358 00:14:00,407 --> 00:14:01,940 and I start to blend that down 359 00:14:01,942 --> 00:14:03,174 with a little bit of olive oil 360 00:14:03,176 --> 00:14:05,109 and some red wine vinegar. 361 00:14:05,111 --> 00:14:06,678 In my food processor, 362 00:14:06,680 --> 00:14:09,347 I'm going to place my avocado, 363 00:14:09,349 --> 00:14:11,950 my red white vinegar, and my miso paste. 364 00:14:11,952 --> 00:14:13,685 Get that processed. 365 00:14:13,687 --> 00:14:15,520 I'm going to marry the two together 366 00:14:15,522 --> 00:14:17,789 to make the most delicious sauce in the world. 367 00:14:20,793 --> 00:14:22,994 [sighs] 368 00:14:22,996 --> 00:14:24,629 [Chris] While my mushrooms are on the grill, 369 00:14:24,631 --> 00:14:26,064 I'm gonna work on my kimchi mayo. 370 00:14:26,066 --> 00:14:27,665 What I'm looking is a nice, 371 00:14:27,667 --> 00:14:30,068 funky, creamy, delicious sauce. 372 00:14:32,438 --> 00:14:34,939 I like that Chris Oh pickled up some onions for it. 373 00:14:34,941 --> 00:14:37,108 - [Troy] Yeah. - That's so nice. 374 00:14:37,110 --> 00:14:39,644 [sighs] That's hot. 375 00:14:43,716 --> 00:14:45,583 [Brooke] My cauliflower comes out of the fryer. 376 00:14:45,585 --> 00:14:47,886 It looks crispy and delicious. 377 00:14:47,888 --> 00:14:49,721 I'm gonna work on my garbanzo ranch. 378 00:14:49,723 --> 00:14:51,522 I got tahini. 379 00:14:51,524 --> 00:14:53,458 It's good when they're snack at the bar. 380 00:14:53,460 --> 00:14:56,327 They're sort of salty and little bit greasy. 381 00:14:56,329 --> 00:14:57,595 You should feel a little bit guilty 382 00:14:57,597 --> 00:15:00,431 eating a classic bar snack. 383 00:15:00,433 --> 00:15:02,500 [Guy] Two minutes. Two to go. 384 00:15:02,502 --> 00:15:04,969 [Darnell] Now, it's time to get started on plating. 385 00:15:04,971 --> 00:15:07,438 I put my marinara sauce in the bottom. 386 00:15:07,440 --> 00:15:09,841 My fried mozzarella balls on top. 387 00:15:09,843 --> 00:15:11,976 I see that the batter's breaking off a little bit. 388 00:15:11,978 --> 00:15:13,645 It looks nice and crispy, 389 00:15:13,647 --> 00:15:15,947 but you could see a little bit too much cheese. 390 00:15:15,949 --> 00:15:17,815 And then I just spoon a little bit of the Alfredo 391 00:15:17,817 --> 00:15:20,084 just so they can get enough. 392 00:15:20,086 --> 00:15:22,587 For the bar starter, I'm plating my radish salad, 393 00:15:22,589 --> 00:15:25,156 and then I add my garbanzo ranch sauce, 394 00:15:25,158 --> 00:15:26,958 and, last but not least, 395 00:15:26,960 --> 00:15:29,460 the fried cauliflower. 396 00:15:29,462 --> 00:15:31,296 [Guy] One minute, chefs. 397 00:15:31,298 --> 00:15:33,631 My 25 minutes, it's coming down to the wire, 398 00:15:33,633 --> 00:15:35,800 and I know that I need to get this mushroom fries 399 00:15:35,802 --> 00:15:37,635 out of the fryer, season them, and get them 400 00:15:37,637 --> 00:15:40,171 in these fryer baskets as quick as possible. 401 00:15:40,173 --> 00:15:43,174 I placed my aioli in my ramekin. 402 00:15:43,176 --> 00:15:45,076 I know that I need to get these mushroom fries 403 00:15:45,078 --> 00:15:47,078 in their vessels. 404 00:15:47,080 --> 00:15:50,481 Done. Did it. Happy with it. Guy, take it away. 405 00:15:50,483 --> 00:15:53,985 [Chris] I put down those nice grilled tortillas. 406 00:15:53,987 --> 00:15:56,054 A spoonful of the kimchi mayo, 407 00:15:56,056 --> 00:15:58,823 my barbequed mushrooms, some avocado, 408 00:15:58,825 --> 00:16:00,992 and those perfectly pickled onions. 409 00:16:00,994 --> 00:16:04,495 I would eat this. I wish I had one right now. 410 00:16:04,497 --> 00:16:09,400 [Guy] Five, four, three, two, one. 411 00:16:09,402 --> 00:16:10,969 - [Troy] Yes. - Chefs, that's it. 412 00:16:10,971 --> 00:16:11,970 - Stop working. - Yeah! 413 00:16:11,972 --> 00:16:13,371 Well done, guys. 414 00:16:13,373 --> 00:16:14,839 [Damaris] Great job, everybody. 415 00:16:14,841 --> 00:16:16,174 We continue cooking? 416 00:16:16,176 --> 00:16:17,542 [Brooke] I'm gonna keep cooking. 417 00:16:17,544 --> 00:16:19,510 [Guy] Continue on with your dish. 418 00:16:19,512 --> 00:16:22,180 Now, they've got 35 minutes to get the entree done. 419 00:16:22,182 --> 00:16:24,849 This, I think, might be one of the most difficult 420 00:16:24,851 --> 00:16:26,651 competition we've put together. 421 00:16:29,888 --> 00:16:32,924 [intense music playing] 422 00:16:32,926 --> 00:16:35,259 [Guy] I've challenged the chefs to a one-hour 423 00:16:35,261 --> 00:16:37,729 vegetarian two-course super battle. 424 00:16:37,731 --> 00:16:40,565 The chefs are still hard at work on their entree. 425 00:16:40,567 --> 00:16:42,500 First up is the bar snack. 426 00:16:42,502 --> 00:16:44,035 Judges, remember, 427 00:16:44,037 --> 00:16:46,471 you get 20 points available in gameplay, 428 00:16:46,473 --> 00:16:48,106 20 points available in tastes, 429 00:16:48,108 --> 00:16:50,575 and 10 points available in their plating. 430 00:16:50,577 --> 00:16:52,276 I'm excited to see what you're gonna get, chefs. 431 00:16:52,278 --> 00:16:53,878 So excited. 432 00:16:53,946 --> 00:16:57,248 Oh, it's right there. Oh, my goodness. 433 00:16:58,617 --> 00:17:00,018 [Guy] Chef Darnell, 434 00:17:00,020 --> 00:17:01,853 front and center to the judges. 435 00:17:01,954 --> 00:17:04,789 [Damaris] This looks great. 436 00:17:04,791 --> 00:17:07,291 [Marcus] Yours did. Not mine. 437 00:17:07,293 --> 00:17:08,726 Well, I got to comment on mine. 438 00:17:08,728 --> 00:17:10,261 [Damaris] Oh, no. 439 00:17:10,263 --> 00:17:12,463 - [Marcus] What? - Chef. What's happening? 440 00:17:12,465 --> 00:17:14,232 What do you have for 'em? 441 00:17:15,501 --> 00:17:17,568 Mozzarella. Fried mozzarella sticks. 442 00:17:17,570 --> 00:17:19,537 - Fried mozzarella balls. - Very good. 443 00:17:19,539 --> 00:17:21,472 I felt like mozzarella sticks when I go to bars. 444 00:17:21,474 --> 00:17:23,441 It's a happy appetizer, so I wanted to play off that, 445 00:17:23,443 --> 00:17:25,877 with marinara sauce. Got a little bit of Alfredo, 446 00:17:25,944 --> 00:17:27,945 which I kind of like to go with my fried cheese. 447 00:17:27,947 --> 00:17:29,947 Uh, sorry. You only got one. It was in the basket. 448 00:17:29,949 --> 00:17:31,315 I apologize about that. 449 00:17:33,052 --> 00:17:34,819 Fantastic. Thank you, Chef. Back to cooking. 450 00:17:34,821 --> 00:17:36,754 - [screams] - Troy, what do you think? 451 00:17:36,756 --> 00:17:39,190 Darnell goes to fancy bars. That is a beautiful plate. 452 00:17:39,192 --> 00:17:41,192 I love the fact that he did those two sauces. 453 00:17:41,194 --> 00:17:44,295 That tomato sauce is really nice and light and refreshing. 454 00:17:44,297 --> 00:17:46,164 His fry didn't quite stick together. 455 00:17:46,166 --> 00:17:48,099 [Damaris] I thought the crunch was delicious. 456 00:17:48,101 --> 00:17:49,600 And the sweetness of the tomato sauce 457 00:17:49,602 --> 00:17:51,502 balances really, really well. 458 00:17:51,504 --> 00:17:53,337 I didn't get a lot of mozzarella on mine, 459 00:17:53,339 --> 00:17:54,872 so I got a little different dish. 460 00:17:54,940 --> 00:17:56,207 But delicious. 461 00:17:56,209 --> 00:17:57,508 All righty. 462 00:17:57,510 --> 00:18:00,244 Where am I at in life? [screams] 463 00:18:00,246 --> 00:18:01,846 I wish I had a little more time to properly 464 00:18:01,848 --> 00:18:03,481 sell my dish to the judges. 465 00:18:03,483 --> 00:18:05,550 But there's a lot of going on right now. 466 00:18:05,552 --> 00:18:07,185 For my fine dining dish, 467 00:18:07,187 --> 00:18:09,654 I'm doing a cauliflower steak. 468 00:18:09,656 --> 00:18:12,223 You can cook cauliflower just like steak. 469 00:18:12,225 --> 00:18:16,727 Oh, here we go. Stay together. Stay. 470 00:18:16,729 --> 00:18:18,963 [Guy] Chef Nyesha, front and center. 471 00:18:18,965 --> 00:18:21,632 - [Marcus] Wow. - What's up? Okay. 472 00:18:21,634 --> 00:18:23,534 So, guys, you are watching the Super Bowl, 473 00:18:23,536 --> 00:18:26,871 you're in a crowded bar, you're looking for a snack, 474 00:18:26,905 --> 00:18:29,140 but you want it vegetarian, right? 475 00:18:29,142 --> 00:18:31,976 So beer-battered Portobello mushroom fries. 476 00:18:31,978 --> 00:18:35,880 And also you have an avocado-cashew crema 477 00:18:35,948 --> 00:18:39,283 to dip your beautiful Portobello mushroom fries in. 478 00:18:39,285 --> 00:18:41,552 I hope you enjoy your first course experience. 479 00:18:45,691 --> 00:18:47,358 That is a delicious dish. 480 00:18:47,360 --> 00:18:50,361 [Marcus] I love this Japanese play on it. 481 00:18:50,363 --> 00:18:53,831 This one nails the like bar food feel, 482 00:18:53,833 --> 00:18:55,366 especially even in the plating. 483 00:18:55,368 --> 00:18:57,068 Okay. Anything we didn't like about it? 484 00:18:57,070 --> 00:18:58,736 - It's a little greasy. - Mine's a little greasy. 485 00:18:58,738 --> 00:19:01,139 - Mine's a little greasy. - But, you know, it's good. 486 00:19:02,808 --> 00:19:05,109 Not it's time to focus in on my high-end dish. 487 00:19:05,111 --> 00:19:06,611 And it's not a lot of time. I mean, 488 00:19:06,613 --> 00:19:07,879 we get these short cook times. 489 00:19:07,946 --> 00:19:09,547 Okay, Nyesha. 490 00:19:09,549 --> 00:19:11,582 I'm going to make a cabbage roulade. 491 00:19:15,154 --> 00:19:16,654 - You done, Chris? - Yes. Thank you. 492 00:19:16,656 --> 00:19:19,757 And, Guy... Hello, everyone. 493 00:19:19,759 --> 00:19:21,759 Thank you for coming today. 494 00:19:21,761 --> 00:19:23,728 My name's Guy and I'll be bringing over your... 495 00:19:23,730 --> 00:19:26,297 - Thank you very much. - Thank you. 496 00:19:26,299 --> 00:19:28,266 - I like it. - [Troy hums] 497 00:19:28,268 --> 00:19:29,734 - Thank you so... - Take a look, Troy. 498 00:19:29,736 --> 00:19:31,235 [Troy hums] 499 00:19:31,237 --> 00:19:33,070 [Damaris] Okay. 500 00:19:33,072 --> 00:19:35,940 This is my take on the classic Los Angeles 501 00:19:35,942 --> 00:19:37,708 Korean barbeque taco. It's soy, 502 00:19:37,710 --> 00:19:40,411 marinated mushrooms, grilled kimchi aioli, 503 00:19:40,413 --> 00:19:42,113 pickled onions, 504 00:19:42,115 --> 00:19:43,514 a little avocado creaminess to like give it 505 00:19:43,516 --> 00:19:45,616 a nice little creaminess. 506 00:19:45,618 --> 00:19:48,052 - And that's it. - Great, chef. Back to work. 507 00:19:48,054 --> 00:19:50,354 - Enjoy. Thank you. - I love this bite. 508 00:19:50,356 --> 00:19:51,856 - It's really delicious. - I thought it was delicious. 509 00:19:51,858 --> 00:19:54,458 - Yeah. - Really got the acid, power. 510 00:19:54,460 --> 00:19:56,260 The char and the tang and the way he's able 511 00:19:56,262 --> 00:19:58,396 to imitate that barbeque flavor 512 00:19:58,398 --> 00:20:01,265 in a vegetarian dish in like 15, 20 minutes... 513 00:20:01,267 --> 00:20:03,601 [Damaris] Doesn't really seem like an appetizer to me. 514 00:20:03,603 --> 00:20:06,270 It's the only thing that is a negative for me. 515 00:20:06,272 --> 00:20:08,206 Now, it's time to focus on the fine dining 516 00:20:08,208 --> 00:20:10,007 Korean barbeque dish. 517 00:20:10,009 --> 00:20:11,776 I have multiple components for this dish, 518 00:20:11,778 --> 00:20:13,544 so it's a lot in an hour. 519 00:20:15,147 --> 00:20:17,348 The first thing I do is pickle my daikon. 520 00:20:17,350 --> 00:20:19,617 I'm gonna get them into the same pickling liquid 521 00:20:19,619 --> 00:20:21,986 that I used in my bar appetizer. 522 00:20:21,988 --> 00:20:24,855 So that's that. 523 00:20:24,857 --> 00:20:27,225 [Guy] Let's go. Next round up. TLC Champ, 524 00:20:27,227 --> 00:20:28,859 I need front and center. 525 00:20:28,861 --> 00:20:30,061 I don't remember what I made you. 526 00:20:30,063 --> 00:20:31,395 - Okay. - Um... 527 00:20:31,397 --> 00:20:32,964 - [laughs] - What did I make you? 528 00:20:32,966 --> 00:20:34,599 - Best answer ever. - Okay. 529 00:20:34,601 --> 00:20:36,334 [Guy] Fried cauliflower with the. garbanzo beans hummus. 530 00:20:36,336 --> 00:20:38,035 [Brooke] Fried cauliflower. 531 00:20:38,037 --> 00:20:39,770 It's got a little bit of spiciness. 532 00:20:39,772 --> 00:20:41,239 There's some cayenne. There's some chili oil. 533 00:20:41,241 --> 00:20:42,940 Garbanzo bean, it's not a hummus really 534 00:20:42,942 --> 00:20:44,542 - as much as it is a ranch. - [Guy] I apologize. 535 00:20:44,544 --> 00:20:46,510 - Thank you very much, Chef. - Thank you. 536 00:20:46,512 --> 00:20:47,979 [Guy] What do you think, Chef? 537 00:20:47,981 --> 00:20:49,213 Well, maybe it's not the healthiest 538 00:20:49,215 --> 00:20:50,681 but it's the most delicious. 539 00:20:50,683 --> 00:20:51,782 This is amazing. She's giving out 540 00:20:51,784 --> 00:20:53,317 two different textures. 541 00:20:53,319 --> 00:20:54,986 And plating it, it's just gorgeous. 542 00:20:54,988 --> 00:20:56,187 When I look at this, 543 00:20:56,189 --> 00:20:58,389 I think about bar appetizers 'cause it looks like regret 544 00:20:58,391 --> 00:20:59,757 but tastes like a good decision. 545 00:20:59,759 --> 00:21:03,427 Looks like regret but it tastes like a good decision. 546 00:21:03,429 --> 00:21:05,196 Damaris, this is right up your alley. 547 00:21:05,198 --> 00:21:07,164 Yeah. You know, I like the cauliflower. 548 00:21:07,166 --> 00:21:08,466 It's a little soggy for me. 549 00:21:08,468 --> 00:21:11,435 But I think it's beautiful with the ranch hummus. 550 00:21:11,437 --> 00:21:12,503 Okay. 551 00:21:12,505 --> 00:21:14,105 [Damaris] It looks nice. It's real pretty. 552 00:21:14,107 --> 00:21:15,439 Boy, you got a good job today. 553 00:21:15,441 --> 00:21:16,674 - Yeah. - Mmm-mmm. 554 00:21:16,676 --> 00:21:17,842 [Guy] All right, judges. 555 00:21:17,844 --> 00:21:19,644 Let's total off those scores and get them on the board. 556 00:21:19,646 --> 00:21:22,980 [Brooke] If all I had to do was create a classic 557 00:21:22,982 --> 00:21:26,017 bar snack in 25 minutes, it wouldn't be difficult. 558 00:21:26,019 --> 00:21:28,686 But that's not the only thing I have to do. 559 00:21:28,688 --> 00:21:31,222 For my fine dining dish, I'm gonna make roasted 560 00:21:31,224 --> 00:21:33,024 Japanese eggplant. 561 00:21:33,026 --> 00:21:34,525 I'm gonna start the eggplant in the fryer 562 00:21:34,527 --> 00:21:36,427 to get a good sear on the outside, 563 00:21:36,429 --> 00:21:39,397 and then I'm gonna season it and finish it off in the oven. 564 00:21:41,199 --> 00:21:43,167 Attention, chefs. 565 00:21:43,169 --> 00:21:45,936 The scoring is in for the first round. 566 00:21:45,938 --> 00:21:48,639 [intense music playing] 567 00:21:58,417 --> 00:21:59,850 Attention, chefs. 568 00:21:59,852 --> 00:22:02,520 The scoring is in for the first round 569 00:22:02,522 --> 00:22:03,854 Woo! Woo! 570 00:22:03,856 --> 00:22:07,391 In a score of 40, Chris Oh, 41, 571 00:22:07,393 --> 00:22:10,061 Darnell, 41, 572 00:22:10,063 --> 00:22:12,563 Chef Brooke. 573 00:22:12,565 --> 00:22:14,465 Nyesha with a 42. 574 00:22:14,467 --> 00:22:15,566 Woo! 575 00:22:15,568 --> 00:22:16,834 Oh. 576 00:22:16,836 --> 00:22:18,336 I'm taking bets. I'm taking bets. 577 00:22:18,338 --> 00:22:20,638 Chef Nyesha, would you like, Chef, 578 00:22:20,640 --> 00:22:23,407 $1,000 or one point out of your score? 579 00:22:25,210 --> 00:22:26,410 I'll take the point. 580 00:22:26,412 --> 00:22:27,678 The one point? 581 00:22:27,680 --> 00:22:28,713 Wow. I didn't see that coming. 582 00:22:28,715 --> 00:22:30,247 I'm definitely taking that one point. 583 00:22:30,249 --> 00:22:32,316 One point can mean win or lose. 584 00:22:33,618 --> 00:22:34,719 [whistles] 585 00:22:34,721 --> 00:22:36,420 [Guy] Chefs, stop working. 586 00:22:36,422 --> 00:22:38,289 Now, you know, how much I love 587 00:22:38,291 --> 00:22:40,491 and appreciate you, okay? 588 00:22:40,493 --> 00:22:42,526 The clock is not running right now. 589 00:22:42,528 --> 00:22:44,695 But I want to let you know this is one 590 00:22:44,697 --> 00:22:47,398 of the most difficult competitions ever, 591 00:22:47,400 --> 00:22:49,300 and get ready for the first-ever 592 00:22:49,302 --> 00:22:51,068 four-way station swap. 593 00:22:51,070 --> 00:22:52,303 What? 594 00:22:52,305 --> 00:22:54,004 - [chuckles] - No. 595 00:22:54,006 --> 00:22:55,172 [Damaris] Yeah. 596 00:22:55,174 --> 00:22:57,742 [Guy] You are all gonna rotate to the left. 597 00:22:57,744 --> 00:23:00,411 You are an evil, evil man. 598 00:23:00,413 --> 00:23:02,313 - Are you serious? - I am not. 599 00:23:02,315 --> 00:23:04,281 - Oh, my God. - There you go. Okay. 600 00:23:04,283 --> 00:23:05,683 [laughs] 601 00:23:05,685 --> 00:23:07,318 I do want you to know that we have 602 00:23:07,320 --> 00:23:09,286 one more challenge for you. 603 00:23:09,288 --> 00:23:12,590 I am going to allow you to shop for anything else 604 00:23:12,592 --> 00:23:15,092 you want that is vegetarian. 605 00:23:15,094 --> 00:23:16,127 You bring them over to the scale. 606 00:23:16,129 --> 00:23:18,329 Hunter will be here. You get to weigh. 607 00:23:18,331 --> 00:23:22,166 It has to be exactly 1.5 pounds. 608 00:23:22,168 --> 00:23:23,534 The clock starts again right now. 609 00:23:23,536 --> 00:23:25,336 - Let's go. - [man] Woo! 610 00:23:25,338 --> 00:23:28,305 - That way. - Lettuce, this, rice. 611 00:23:28,307 --> 00:23:29,440 There. There. 612 00:23:29,442 --> 00:23:31,809 My head goes directly toward onions. 613 00:23:31,811 --> 00:23:32,810 Onions have flavor. 614 00:23:32,812 --> 00:23:33,878 - What do you got? - Two onions? 615 00:23:33,945 --> 00:23:34,945 Onions? Here we go. 616 00:23:34,947 --> 00:23:35,946 - Thank you. - That's good. 617 00:23:35,948 --> 00:23:37,415 -One and a half. That's good. -Thank you. 618 00:23:37,417 --> 00:23:39,150 My goal is to add flavor to my dish in any way, 619 00:23:39,152 --> 00:23:41,152 shape, or form. 620 00:23:41,154 --> 00:23:42,586 Where is balsamic vinegar? 621 00:23:42,588 --> 00:23:44,355 We have a game on a game 622 00:23:44,357 --> 00:23:46,123 on top of another dish on top of another dish. 623 00:23:46,125 --> 00:23:48,058 I mean, come on, Guy. 624 00:23:48,060 --> 00:23:50,027 It's not like we're already struggling or anything, 625 00:23:50,029 --> 00:23:52,997 so why not just add another challenge on top of it? 626 00:23:52,999 --> 00:23:54,765 [Hunter] Vegetable or vegetarian? 627 00:23:54,767 --> 00:23:55,833 - Okay. Yeah. - All right. 628 00:23:55,835 --> 00:23:57,401 - But I have to use this all? - Good. Yup. 629 00:23:57,403 --> 00:23:58,602 No. You don't have to use all of it. 630 00:23:58,637 --> 00:24:00,538 - You have to be able to use it. - No, vegetarian flavor, 631 00:24:00,540 --> 00:24:02,406 is it vegetable or just vegetarian? 632 00:24:02,408 --> 00:24:04,675 Vegetarian means vegetables, son. 633 00:24:04,677 --> 00:24:07,011 I'm saying can they only grab vegetables or can 634 00:24:07,013 --> 00:24:08,712 they grab balsamic vinegars or something like that? 635 00:24:08,714 --> 00:24:10,815 Well, balsamic vinegar would also be vegetarian. 636 00:24:10,817 --> 00:24:12,650 Okay. Never mind. You're not getting what I'm asking. 637 00:24:12,652 --> 00:24:13,851 I'm trying to be a good player, 638 00:24:13,853 --> 00:24:15,453 - okay? It seems... - Do you see what's going on here? 639 00:24:15,455 --> 00:24:18,022 This is when you're gonna get written out. 640 00:24:18,024 --> 00:24:19,490 What's gonna make sense with cabbage? 641 00:24:19,492 --> 00:24:20,858 It's almost like it's a good reset, 642 00:24:20,860 --> 00:24:22,660 right, to be able to like walk away 643 00:24:22,662 --> 00:24:24,495 from your station, go back to the produce aisle, 644 00:24:24,497 --> 00:24:26,831 let the vegetables talk to you and check in with you, 645 00:24:26,833 --> 00:24:27,998 see how you're doing. 646 00:24:28,000 --> 00:24:29,667 Like, "Hey, guys, I'm good." 647 00:24:29,669 --> 00:24:31,469 And then the carrot's like, "Hey, pick me." 648 00:24:31,471 --> 00:24:33,170 And I'm like, "Okay, come join the party." 649 00:24:33,172 --> 00:24:34,405 And I'm picking peas and carrots 650 00:24:34,407 --> 00:24:35,606 that might be a vibe. 651 00:24:35,608 --> 00:24:37,975 And I'm also gonna get turmeric for my broth. 652 00:24:37,977 --> 00:24:40,010 So I was stoked about that actually. 653 00:24:40,012 --> 00:24:41,712 - [Hunter] What do we got? - We got peas and carrots. 654 00:24:41,714 --> 00:24:43,147 - [Hunter] Okay. - [Guy] There you go. 655 00:24:43,149 --> 00:24:44,181 - [Hunter] Nice. - Thank you. 656 00:24:44,183 --> 00:24:45,950 Can I grab the same of what I had before? 657 00:24:45,952 --> 00:24:47,785 - [Guy] No. - Okay. 658 00:24:47,787 --> 00:24:50,688 Uh, furikake. 659 00:24:50,690 --> 00:24:52,289 I grab some furikake. 660 00:24:52,291 --> 00:24:56,026 It's a Japanese seasoning with nori and sugar 661 00:24:56,028 --> 00:24:57,728 and sesame seeds. It's a flavor bomb. 662 00:24:57,730 --> 00:24:59,163 So, yeah. What do we got here? 663 00:24:59,165 --> 00:25:00,598 All right. Cool. Just... 664 00:25:00,600 --> 00:25:01,599 - All right. Have fun. - Thank you. 665 00:25:01,601 --> 00:25:02,766 Yes. 666 00:25:08,340 --> 00:25:12,743 Hi. We're doing fancy Korean barbeque full-on dinner. 667 00:25:12,745 --> 00:25:15,946 So for my fine dining dish, I'm giving the judges 668 00:25:15,948 --> 00:25:19,083 a ultimate fine dining Korean 669 00:25:19,085 --> 00:25:21,385 barbeque vegetarian experience. 670 00:25:21,387 --> 00:25:22,520 Ooh. 671 00:25:22,554 --> 00:25:24,922 So I gotta make a new marinade for my mushrooms. 672 00:25:24,924 --> 00:25:26,891 When you make Korean barbeque, you got your meat. 673 00:25:26,958 --> 00:25:29,460 You got your sides. You got your sauces. 674 00:25:29,462 --> 00:25:31,562 Korean barbeque is like choose your own adventure. 675 00:25:31,564 --> 00:25:32,763 Let's go. 676 00:25:32,765 --> 00:25:34,932 I wanna get the marinade into the mushrooms 677 00:25:34,934 --> 00:25:36,867 early into the cook so I can get that marinade 678 00:25:36,935 --> 00:25:38,869 to permeate into those mushrooms. 679 00:25:38,937 --> 00:25:41,872 All right. So that's gonna marinate. 680 00:25:41,940 --> 00:25:43,974 Can't have Korean barbeque without a sauce. 681 00:25:43,976 --> 00:25:46,810 So I'm making a sauce called ssamjang. 682 00:25:46,812 --> 00:25:48,946 Gochujang, sesame oil, 683 00:25:48,948 --> 00:25:53,284 some doenjang, some sugar, and some garlic to give it 684 00:25:53,286 --> 00:25:55,519 a nice umami bomb. 685 00:25:57,989 --> 00:25:59,056 What kind of dish is it gonna be? 686 00:25:59,058 --> 00:26:00,758 I'm gonna stuff some savoy cabbage with lentil, 687 00:26:00,760 --> 00:26:02,960 brown rice, and quinoa filling. 688 00:26:02,962 --> 00:26:03,994 Got it. 689 00:26:03,996 --> 00:26:06,530 For my fine dining dish, I'm going to make 690 00:26:06,532 --> 00:26:10,100 a cabbage roulade with a wellness broth. 691 00:26:10,102 --> 00:26:12,570 I wanna bring some anti-inflammatory 692 00:26:12,572 --> 00:26:16,040 ingredients into this, garlic, ginger, turmeric. 693 00:26:17,676 --> 00:26:20,044 While my broth is developing flavors, 694 00:26:20,046 --> 00:26:21,946 I need to start working on my filling. 695 00:26:21,948 --> 00:26:25,416 I get my garlic and ginger into the pan and get 696 00:26:25,418 --> 00:26:27,851 that sauteed to be the base of my flavor 697 00:26:27,853 --> 00:26:30,287 for my beautiful gravy. 698 00:26:30,289 --> 00:26:33,023 So hard to think of a high-end vegetarian dish. 699 00:26:33,025 --> 00:26:34,925 Maybe risotto. Like, a mushroom risotto. 700 00:26:34,927 --> 00:26:35,993 Mmm-mmm. 701 00:26:35,995 --> 00:26:37,494 - Super beautiful and high-end. - Beautiful. 702 00:26:37,496 --> 00:26:39,129 Thank you very much. With some shaved truffles. 703 00:26:39,131 --> 00:26:40,464 That's about it. 704 00:26:40,466 --> 00:26:42,333 [Darnell] So for my fine dining dish, I'm doing 705 00:26:42,335 --> 00:26:44,602 a chimichurri roasted cauliflower. 706 00:26:44,604 --> 00:26:46,670 I put it in a squash puree and mushroom ragu 707 00:26:46,672 --> 00:26:49,740 in this perfectly deep fried mozzarella stick on the top. 708 00:26:49,742 --> 00:26:50,741 Boom. 709 00:26:50,743 --> 00:26:52,876 That's cross-utilizing at its best. 710 00:26:52,944 --> 00:26:55,112 First, I wanna start my mushroom ragu. 711 00:26:55,114 --> 00:26:57,514 The mushroom ragu by itself isn't fine dining, 712 00:26:57,516 --> 00:26:59,683 but it's the level of flavors that really turns 713 00:26:59,685 --> 00:27:02,486 it into a fine dining dish. 714 00:27:02,488 --> 00:27:04,855 I use that marinara sauce I made in the first round. 715 00:27:04,857 --> 00:27:06,590 I finish it with that balsamic vinegar and add 716 00:27:06,592 --> 00:27:08,225 a whole another level of flavor 717 00:27:08,227 --> 00:27:09,426 that I'm really looking for. 718 00:27:09,428 --> 00:27:10,594 Good. 719 00:27:10,596 --> 00:27:13,364 Now, it's time to my butternut squash puree. 720 00:27:13,366 --> 00:27:15,699 So I'm boiling my butternut squash off first 721 00:27:15,701 --> 00:27:17,935 to get a little tender, and then I put it in a pot 722 00:27:17,937 --> 00:27:20,504 with my heavy cream, my sage. 723 00:27:20,506 --> 00:27:22,840 Now, I put that sauce inside of my blender 724 00:27:22,842 --> 00:27:24,508 and just let it go. 725 00:27:25,877 --> 00:27:28,379 Next, I need to work on my cauliflower steak. 726 00:27:28,381 --> 00:27:29,880 Cauliflowers are great to make into steaks 727 00:27:29,948 --> 00:27:31,749 because you can cook it almost the same exact way 728 00:27:31,751 --> 00:27:34,418 and it'll give similar textures. 729 00:27:34,420 --> 00:27:36,453 It's not just cauliflower anymore. 730 00:27:39,324 --> 00:27:41,792 Can I get a cleanup on aisle five? 731 00:27:43,094 --> 00:27:44,895 For my fine dining dish, I'm gonna make 732 00:27:44,963 --> 00:27:47,564 roasted Japanese eggplant with a toasted pine nut, 733 00:27:47,566 --> 00:27:51,301 toasted sesame seed mixture, pickley cauliflower salad, 734 00:27:51,303 --> 00:27:54,672 and an herbaceous radish top hummus. 735 00:27:56,341 --> 00:27:58,742 When my eggplant comes out of the fryer, 736 00:27:58,744 --> 00:28:02,012 I'm gonna take my ranch sauce from the appetizer round 737 00:28:02,014 --> 00:28:04,948 and baste the top of my eggplant with it. 738 00:28:07,585 --> 00:28:10,888 Next, I wanna work on my pickley cauliflower salad. 739 00:28:10,955 --> 00:28:12,589 Just mix some more stuff. 740 00:28:12,591 --> 00:28:15,359 Fine dining, it's all about attention to detail 741 00:28:15,361 --> 00:28:17,094 like pomegranate seeds, which are gonna give it 742 00:28:17,096 --> 00:28:20,431 a sort of sweet pop of brightness. 743 00:28:20,433 --> 00:28:21,398 They gotta hurry. 744 00:28:21,400 --> 00:28:24,301 Y'all, this is even tougher than it seems. 745 00:28:30,041 --> 00:28:33,410 [intense music playing] 746 00:28:33,412 --> 00:28:35,212 [Guy] I do think for a modern chef today in America, 747 00:28:35,214 --> 00:28:37,881 you just have to know your vegetarian food. 748 00:28:37,949 --> 00:28:41,852 - [Damaris] Absolutely. - You cannot not know it. 749 00:28:41,854 --> 00:28:43,554 [Chris] Now, that my Korean barbecue mushrooms 750 00:28:43,556 --> 00:28:45,422 have been marinating, I'm gonna get them 751 00:28:45,424 --> 00:28:47,458 on the grill and get a nice char and nice 752 00:28:47,460 --> 00:28:49,093 smoky flavor to it. 753 00:28:49,095 --> 00:28:50,794 What is this that I wanna bottle and wanna 754 00:28:50,796 --> 00:28:52,262 - be buried with? - [Chris] Ssamjang. 755 00:28:52,264 --> 00:28:53,764 - Absolutely. - [Guy] Unbelievable. 756 00:28:53,766 --> 00:28:57,134 - [Chris] Thank you. - Oh, that's good. 757 00:28:57,136 --> 00:28:59,036 [Chris] Now, I'm gonna work on my perfectly 758 00:28:59,038 --> 00:29:01,105 microwaved rice, which I'm gonna throw 759 00:29:01,107 --> 00:29:02,940 some sesame oil and some furikake, 760 00:29:02,942 --> 00:29:06,276 and give it a nice depth of flavor. 761 00:29:06,278 --> 00:29:08,679 If I win that money, I'm gonna share the wealth. 762 00:29:08,681 --> 00:29:10,981 You know, a lot of my homies got restaurants 763 00:29:10,983 --> 00:29:11,982 that are struggling. 764 00:29:11,984 --> 00:29:13,283 So I'm just gonna throw it out. 765 00:29:13,285 --> 00:29:14,718 Throw it to my homies. 766 00:29:14,720 --> 00:29:16,487 Spend it like it's going out of style. 767 00:29:21,559 --> 00:29:22,760 What's your dish is gonna be? 768 00:29:22,762 --> 00:29:25,095 I'm gonna stuff some savoy cabbage with a beautiful 769 00:29:25,097 --> 00:29:27,531 curing elixir of ginger and turmeric 770 00:29:27,533 --> 00:29:29,733 and a vegetable broth base so that it'll be like nice 771 00:29:29,735 --> 00:29:30,768 and orange and vibrant. 772 00:29:30,770 --> 00:29:32,236 How are you gonna make this soup high-end? 773 00:29:32,238 --> 00:29:33,504 Very easily. 774 00:29:33,506 --> 00:29:35,472 You'll see, Guy. Just you wait. 775 00:29:38,409 --> 00:29:40,744 All the hard work's done. The filling's delicious. 776 00:29:40,746 --> 00:29:43,046 The broth is delicious. My cabbage is blanched. 777 00:29:43,048 --> 00:29:45,182 So now it's about bringing all of this home, right? 778 00:29:45,184 --> 00:29:46,416 I pull the rib out of my cabbage so I can 779 00:29:46,418 --> 00:29:49,019 get these beautifully perfect sheets. 780 00:29:49,021 --> 00:29:52,422 So what I'm aiming to achieve is a flat layer 781 00:29:52,424 --> 00:29:54,424 of cabbage leaves so that I can fill it. 782 00:29:55,827 --> 00:29:57,261 Look at what Nyesha's working on over there. 783 00:29:57,263 --> 00:29:58,395 [Marcus] Cabbage rolls? 784 00:29:58,397 --> 00:29:59,463 [Damaris] Oh, I love cabbage rolls. 785 00:29:59,465 --> 00:30:02,432 They're one of my very favorite dishes. 786 00:30:02,434 --> 00:30:04,067 [Nyesha] I think a great fine dining dish 787 00:30:04,069 --> 00:30:06,136 is all about precision. 788 00:30:07,705 --> 00:30:09,239 If I win the money today, 789 00:30:09,241 --> 00:30:11,475 I'm donating it to Hank's Market. 790 00:30:11,477 --> 00:30:13,677 They're really doing a fantastic job about 791 00:30:13,679 --> 00:30:17,714 bringing healthful wellness to inner cities. 792 00:30:20,552 --> 00:30:23,420 I am the messiest person at Guy's Grocery. 793 00:30:23,422 --> 00:30:24,855 [chuckles] I can't even cook. 794 00:30:24,857 --> 00:30:26,223 Was there an explosion? 795 00:30:26,225 --> 00:30:27,291 [Darnell] Yes. 796 00:30:27,293 --> 00:30:28,792 [Guy] I feel like you should wear a hazmat suit. 797 00:30:28,794 --> 00:30:29,960 What's on the menu, bud? 798 00:30:29,962 --> 00:30:31,795 - Chimichurri cauliflower... - [Guy] Cauliflower? 799 00:30:31,797 --> 00:30:34,364 with a mushroom ragu and a butternut squash puree. 800 00:30:34,366 --> 00:30:36,366 And, yeah, I got something else. 801 00:30:36,368 --> 00:30:37,968 I'm bringing back my mozzarella stick, 802 00:30:37,970 --> 00:30:40,037 but I'm gonna do it a lot better. 803 00:30:40,039 --> 00:30:41,738 So I'm gonna use a different type of mozzarella cheese, 804 00:30:41,740 --> 00:30:43,640 a string cheese, and I'm just gonna go 805 00:30:43,642 --> 00:30:46,577 from flour to wet mix to my bread crumb mixture 806 00:30:46,579 --> 00:30:48,078 that I still have left from the first round. 807 00:30:49,547 --> 00:30:51,615 I've judged before, so if I was judging this, 808 00:30:51,617 --> 00:30:53,617 I would think that was a smart 809 00:30:53,619 --> 00:30:54,585 use of the ingredients 810 00:30:54,587 --> 00:30:55,752 'cause this is all about using 811 00:30:55,754 --> 00:30:57,621 those 15 ingredients over again. 812 00:30:57,623 --> 00:30:58,722 If I was a judge, I'll say, "Darnell, 813 00:30:58,724 --> 00:31:00,123 you're doing a great job, 814 00:31:00,125 --> 00:31:01,225 fantastic job cross-utilizing." 815 00:31:01,227 --> 00:31:03,193 But that's just me. 816 00:31:03,195 --> 00:31:05,395 Parsley, cilantro. 817 00:31:05,397 --> 00:31:06,997 So now it's time to make this chimichurri. 818 00:31:06,999 --> 00:31:08,365 A little vinegar. 819 00:31:08,367 --> 00:31:10,133 So if I win today, like this money is gonna go 820 00:31:10,135 --> 00:31:12,169 to my favorite charity, my kids. 821 00:31:13,805 --> 00:31:16,740 Sure, I want the prize money, but to get a win over Brooke, 822 00:31:16,742 --> 00:31:18,942 Nyesha, and Chris, I mean, 823 00:31:18,944 --> 00:31:20,210 that's something to talk about. 824 00:31:21,779 --> 00:31:23,480 There we go. 825 00:31:24,515 --> 00:31:26,283 [Brooke] I pulled my eggplant from the oven. 826 00:31:26,285 --> 00:31:27,851 It's looking beautiful. 827 00:31:29,854 --> 00:31:34,958 This dish has kind of become all about the garnishes. 828 00:31:34,960 --> 00:31:37,294 I've used the onion to make crispy onions 829 00:31:37,296 --> 00:31:38,662 that I've coated in corn starch 830 00:31:38,664 --> 00:31:40,230 and a little curry powder. 831 00:31:40,232 --> 00:31:41,331 Same with the chickpeas. 832 00:31:41,333 --> 00:31:43,033 I've used the chickpeas in multiple ways. 833 00:31:43,035 --> 00:31:44,534 One of which is fried. 834 00:31:44,536 --> 00:31:48,472 Fresh tops. A little kale. 835 00:31:48,474 --> 00:31:50,540 I'm gonna turn this... I'm gonna make this green. 836 00:31:50,542 --> 00:31:53,844 What I would love to do if I win some money today 837 00:31:53,846 --> 00:31:56,847 is go out and dine and support 838 00:31:56,849 --> 00:31:59,683 all of my local friends in their restaurants. 839 00:32:01,886 --> 00:32:05,222 Ninety seconds, chefs. Ninety to go. 840 00:32:05,224 --> 00:32:06,890 Oh, my gosh. It's almost over. 841 00:32:06,958 --> 00:32:09,226 So, first, I get my butternut squash puree. 842 00:32:09,228 --> 00:32:11,828 Fine dining is all about precision. 843 00:32:11,830 --> 00:32:14,998 Then I plate my cauliflower steak perfectly on top. 844 00:32:15,000 --> 00:32:16,433 I add the chimichurri glaze on top 845 00:32:16,435 --> 00:32:17,868 of that cauliflower steak. 846 00:32:17,936 --> 00:32:20,003 Next, I place my mushroom ragu 847 00:32:20,005 --> 00:32:22,339 perfectly on top of that cauliflower steak. 848 00:32:22,341 --> 00:32:26,176 Then I delicately place this fried string cheese. 849 00:32:26,178 --> 00:32:28,278 [Brooke] The first thing that's gonna go on the plate 850 00:32:28,280 --> 00:32:30,447 is my radish top hummus. 851 00:32:30,449 --> 00:32:32,382 On top of the hummus is gonna go my roasted 852 00:32:32,384 --> 00:32:35,118 eggplant that's also been topped with those 853 00:32:35,120 --> 00:32:38,255 sweet and sour pine nuts and sesame seeds. 854 00:32:38,257 --> 00:32:40,257 And then next to that, I have my little 855 00:32:40,259 --> 00:32:42,192 pickley cauliflower salad. 856 00:32:42,194 --> 00:32:44,461 This dish feels fine dining to me. 857 00:32:44,463 --> 00:32:45,662 I'm really happy with this dish. 858 00:32:45,664 --> 00:32:47,264 [Guy] One minute. 859 00:32:47,266 --> 00:32:50,867 [Nyesha] Fine dining is all about gorgeous plating. 860 00:32:50,935 --> 00:32:52,936 So I placed my beautifully-sliced 861 00:32:52,938 --> 00:32:55,072 cabbage right in the center of the bowl. 862 00:32:55,074 --> 00:32:56,473 This is a delicate process. 863 00:32:56,475 --> 00:32:58,608 I don't wanna disrupt the beautiful layers. 864 00:32:58,610 --> 00:33:00,010 There's essentially three layers 865 00:33:00,012 --> 00:33:02,646 happening bound by love. 866 00:33:02,648 --> 00:33:05,015 And I ever so delicately place 867 00:33:05,017 --> 00:33:07,250 the broth around my cabbage. 868 00:33:07,252 --> 00:33:09,152 And that's how you do high-end 869 00:33:09,154 --> 00:33:10,787 vegetarian fine dining, baby. 870 00:33:10,789 --> 00:33:13,156 [Guy] Thirty seconds. 871 00:33:13,158 --> 00:33:15,092 [Chris] The first thing I did is put 872 00:33:15,094 --> 00:33:17,794 the lettuce cups and the daikons into a dish. 873 00:33:17,796 --> 00:33:20,097 Then I took the furikake rice and put them 874 00:33:20,099 --> 00:33:21,131 into the bowls. 875 00:33:21,133 --> 00:33:23,467 And I took my ssamjang sauce and put that 876 00:33:23,469 --> 00:33:25,302 into a little dish. 877 00:33:25,304 --> 00:33:27,637 And, lastly, I took my perfectly-roasted 878 00:33:27,639 --> 00:33:30,607 mushrooms and placed them into a cast iron skillet. 879 00:33:30,609 --> 00:33:32,609 I plate like this 'cause it look fancy. 880 00:33:32,611 --> 00:33:36,079 I just gave you a Korean Rolls-Royce on a plate. 881 00:33:36,081 --> 00:33:37,814 [Guy] Five, four... 882 00:33:37,816 --> 00:33:41,718 - [Darnell] Yes. - [Guy] ...three, two, one. 883 00:33:41,720 --> 00:33:43,887 And that's all she wrote, folks. 884 00:33:43,955 --> 00:33:46,323 - [man] Woo! - [Guy] Nicely done. 885 00:33:46,325 --> 00:33:48,358 Wow. What a battle. 886 00:33:54,132 --> 00:33:55,699 All right. Judges, 887 00:33:55,701 --> 00:33:57,300 you've already tried our chefs' 888 00:33:57,302 --> 00:33:59,136 first vegetarian course. 889 00:33:59,138 --> 00:34:01,938 For the second course, they made a fine dining dish. 890 00:34:01,940 --> 00:34:03,740 Up first, Chef Nyesha. 891 00:34:03,742 --> 00:34:06,543 Judges, I invite you to enjoy this as a sort of hearty, 892 00:34:06,545 --> 00:34:09,112 elegant cabbage refined stew. 893 00:34:09,114 --> 00:34:10,747 So go ahead and break down a little bit 894 00:34:10,749 --> 00:34:12,582 that beautiful cabbage roulade. 895 00:34:12,584 --> 00:34:15,886 At the bottom, you have a turmeric and ginger broth. 896 00:34:17,555 --> 00:34:19,156 Nyesha, I can't believe 897 00:34:19,158 --> 00:34:21,625 that you did this in a competition. 898 00:34:21,627 --> 00:34:23,493 The dish is stunning. 899 00:34:23,495 --> 00:34:26,763 And you also hit that sweet spot between 900 00:34:26,765 --> 00:34:28,965 healthy and delicious. 901 00:34:28,967 --> 00:34:31,034 - Mmm-hmm. - It's a beautiful dish. 902 00:34:31,036 --> 00:34:32,936 I especially like that there's three sources 903 00:34:32,938 --> 00:34:34,738 of protein in there, not just one. 904 00:34:34,740 --> 00:34:35,939 You have lentils, you have quinoa, 905 00:34:35,941 --> 00:34:37,574 and you have peas, 906 00:34:37,576 --> 00:34:39,743 so that I can eat this and get my protein. 907 00:34:39,745 --> 00:34:41,278 It's so well done. 908 00:34:41,280 --> 00:34:42,746 If there's one negative I would say, 909 00:34:42,748 --> 00:34:44,448 ginger is a real high note. 910 00:34:44,450 --> 00:34:46,349 It's the treble and it might be a little bit 911 00:34:46,351 --> 00:34:48,185 too trebly for me. 912 00:34:48,187 --> 00:34:50,487 Up next, Chef Darnell. What do you have for us, bud? 913 00:34:50,489 --> 00:34:52,789 [Darnell] It is a chimichurri roasted cauliflower 914 00:34:52,791 --> 00:34:54,858 with a smooth butternut squash puree. 915 00:34:54,860 --> 00:34:57,994 It has a mushroom ragu on top with a fried 916 00:34:57,996 --> 00:35:00,497 piece of mozzarella. 917 00:35:00,499 --> 00:35:04,167 Cauliflower steak is a fantastic main course. 918 00:35:04,169 --> 00:35:07,337 That's the way you turn an unexciting vegetable 919 00:35:07,339 --> 00:35:08,839 into a main entree. 920 00:35:08,841 --> 00:35:12,109 My favorite jam is this ragu on top. 921 00:35:12,111 --> 00:35:13,110 [Chris] Uh-hmm. 922 00:35:13,112 --> 00:35:16,146 That bite is so delicious all the way through. 923 00:35:16,148 --> 00:35:17,981 Instead of the fried mozzarella, 924 00:35:17,983 --> 00:35:19,583 I would have maybe gotten the texture 925 00:35:19,585 --> 00:35:20,817 from a nut or something that would add 926 00:35:20,819 --> 00:35:22,018 a little bit more protein. 927 00:35:22,020 --> 00:35:23,587 It's a very delicious dish. 928 00:35:23,589 --> 00:35:25,589 It's like making me sweat. It's so good. 929 00:35:25,591 --> 00:35:27,057 For real, like my armpits... 930 00:35:27,059 --> 00:35:28,558 - TMI. TMI. - [Damaris] Right there. 931 00:35:28,560 --> 00:35:30,827 All right. TOC Champ, 932 00:35:30,829 --> 00:35:32,662 Chef Brooke, what do you got for us? 933 00:35:32,664 --> 00:35:35,665 Today I have given you a roasted Japanese eggplant. 934 00:35:35,667 --> 00:35:37,634 And then on top of the actual eggplant, 935 00:35:37,636 --> 00:35:40,403 you have crispy garbanzos and fried onions. 936 00:35:40,405 --> 00:35:43,173 Underneath that is that hummus repurposed 937 00:35:43,175 --> 00:35:45,976 a little bit with some added radish tops 938 00:35:45,978 --> 00:35:48,278 and kale to make it a green hummus. 939 00:35:48,280 --> 00:35:50,747 On the side, you have a pickled salad. 940 00:35:50,749 --> 00:35:52,048 I think that's it. 941 00:35:52,050 --> 00:35:55,719 This is visually a gorgeous dish. 942 00:35:55,721 --> 00:35:57,387 I love the most that you've leaned 943 00:35:57,389 --> 00:36:00,657 into celebrating how beautiful vegetables are. 944 00:36:00,659 --> 00:36:02,192 For me, the only thing missing 945 00:36:02,194 --> 00:36:04,361 is I need a carbohydrate to kind of pull 946 00:36:04,363 --> 00:36:05,962 these things together. 947 00:36:05,964 --> 00:36:07,964 Your eggplant, first, I thought it's too soft. 948 00:36:07,966 --> 00:36:09,199 It's a little bit overdone. 949 00:36:09,201 --> 00:36:10,400 It's a little bit too mushy. 950 00:36:10,402 --> 00:36:12,202 But it doesn't matter when it's that flavorful. 951 00:36:12,204 --> 00:36:15,205 I mean, it really almost acts like it contained puree. 952 00:36:15,207 --> 00:36:18,175 The cooking techniques here are amazing. 953 00:36:18,177 --> 00:36:19,743 There's just all textures. 954 00:36:19,745 --> 00:36:23,146 This is like super bright, super fun eat. 955 00:36:24,549 --> 00:36:27,284 Not to be outdone, Chef Chris Oh. 956 00:36:27,286 --> 00:36:29,419 What you guys have here is you have 957 00:36:29,421 --> 00:36:33,456 some gochujang-glazed grilled maitake mushroom. 958 00:36:33,458 --> 00:36:34,791 Then I made a nice little wrap 959 00:36:34,793 --> 00:36:36,459 with the seasoned furikake rice. 960 00:36:38,596 --> 00:36:40,130 No surprise that I love it. 961 00:36:40,132 --> 00:36:41,631 My favorite thing on the whole plate 962 00:36:41,633 --> 00:36:43,266 is the mushrooms because you grilled them 963 00:36:43,268 --> 00:36:45,435 and you got that little crispy texture 964 00:36:45,437 --> 00:36:48,538 and the smoky flavor elevating the meatiness more. 965 00:36:48,540 --> 00:36:50,607 I want it to be plated differently. 966 00:36:50,609 --> 00:36:52,309 If you had put everything together, 967 00:36:52,311 --> 00:36:54,177 it would read a little bit more fine dining. 968 00:36:54,179 --> 00:36:55,478 Even if I'm a carnivore looking 969 00:36:55,480 --> 00:36:58,582 for a carnivore-esque meal, that's it, you know? 970 00:36:58,584 --> 00:37:00,083 If I'm a vegetarian and want something 971 00:37:00,085 --> 00:37:01,618 that has a vegetarian identity, 972 00:37:01,620 --> 00:37:04,588 - that's also it. - This is so damn delicious. 973 00:37:04,590 --> 00:37:06,523 I don't know what to say that is negative of this. 974 00:37:06,525 --> 00:37:07,557 You could just stop right there. 975 00:37:07,559 --> 00:37:08,625 - That's all good. - [Marcus] Yeah. 976 00:37:08,627 --> 00:37:10,160 We're good. We're good. [chuckles] 977 00:37:10,162 --> 00:37:11,261 I will tell you, that was one 978 00:37:11,263 --> 00:37:13,463 of the most impressive rounds I've ever seen here. 979 00:37:13,465 --> 00:37:14,965 We'll call you back when we have a decision. 980 00:37:14,967 --> 00:37:16,633 Thank you. Great job. 981 00:37:16,635 --> 00:37:17,801 [Marcus] Wow. 982 00:37:17,803 --> 00:37:19,336 [Damaris] Great job, y'all. 983 00:37:19,338 --> 00:37:21,705 I just watched something from four totally 984 00:37:21,707 --> 00:37:23,607 - different style chefs. - Yeah. 985 00:37:23,609 --> 00:37:25,875 And what you got a chance to experience 986 00:37:25,943 --> 00:37:28,979 was [makes sound] So score them up there, chefs. 987 00:37:28,981 --> 00:37:32,582 [intense music playing] 988 00:37:32,584 --> 00:37:34,551 Somebody is gonna win. 989 00:37:34,553 --> 00:37:36,886 Let's start here with Chris Oh. 990 00:37:36,954 --> 00:37:39,689 In gameplay, a 16. 991 00:37:39,691 --> 00:37:41,424 Taste, a 19. 992 00:37:41,426 --> 00:37:42,826 Wow. Damn. 993 00:37:42,828 --> 00:37:46,429 Plating, a seven. For a total of 42. 994 00:37:46,431 --> 00:37:48,798 Eighty-two is your score. 995 00:37:48,800 --> 00:37:50,133 It's a good one, man. 996 00:37:50,135 --> 00:37:51,668 Thank you, guys. Thank you. 997 00:37:51,670 --> 00:37:54,070 I haven't seen 19 on that board more 998 00:37:54,072 --> 00:37:55,605 - than a handful of times. - [Nyesha] Wow. 999 00:37:55,607 --> 00:37:57,240 - [Guy] That's big. Nyesha. - Yes? 1000 00:37:57,242 --> 00:37:59,809 [Guy] Our leader at 43. 1001 00:37:59,811 --> 00:38:01,711 Sixteen in gameplay. 1002 00:38:01,713 --> 00:38:04,247 Seventeen in taste. 1003 00:38:04,249 --> 00:38:05,682 Eight in plating. 1004 00:38:05,684 --> 00:38:07,083 For a forty-one. 1005 00:38:07,085 --> 00:38:09,686 Eighty-four as a total. 1006 00:38:09,688 --> 00:38:10,854 Okay. 1007 00:38:10,856 --> 00:38:12,555 [cheers and applause] 1008 00:38:12,557 --> 00:38:14,724 - [Guy] Chef Brooke. - [Brooke] Mmm-hmm. 1009 00:38:14,726 --> 00:38:17,394 [Guy] Sixteen in gameplay. 1010 00:38:17,396 --> 00:38:21,631 Seventeen in taste. Eight in plating. 1011 00:38:21,633 --> 00:38:24,968 For a 41 and a score of 82. 1012 00:38:24,970 --> 00:38:28,004 [applause] 1013 00:38:28,006 --> 00:38:29,673 Oh, I'm so stressed. 1014 00:38:29,675 --> 00:38:32,175 As of now, Nyesha's in the lead. 1015 00:38:32,177 --> 00:38:35,412 Darnell, you're gonna need to have a 43 or higher. 1016 00:38:35,414 --> 00:38:36,846 Let's take a look. 1017 00:38:36,848 --> 00:38:38,682 Eighteen in gameplay. 1018 00:38:38,684 --> 00:38:42,052 - [Nyesha] Off the gate. - [Guy] Eighteen in taste. 1019 00:38:42,054 --> 00:38:43,987 Eight in plating. For a 44. 1020 00:38:43,989 --> 00:38:46,990 - [Chris] Whoa. - [Guy] And an 85. 1021 00:38:46,992 --> 00:38:49,326 [cheers and applause] 1022 00:38:50,494 --> 00:38:52,095 - Congrats. - [Darnell] Goodness. 1023 00:38:52,097 --> 00:38:53,563 Bring it in. 1024 00:38:55,333 --> 00:38:56,533 Good job. 1025 00:38:58,102 --> 00:39:00,870 Come on. Get over... 1026 00:39:00,938 --> 00:39:03,673 [Brooke] He's such a sweaty mess too. 1027 00:39:03,675 --> 00:39:06,242 I know it's bittersweet for Nyesha having 1028 00:39:06,244 --> 00:39:08,545 such a great lead going into this, 1029 00:39:08,547 --> 00:39:11,114 but I have to tell you, today is a truly 1030 00:39:11,116 --> 00:39:13,116 memorable day for everybody. 1031 00:39:13,118 --> 00:39:14,317 And congratulations. 1032 00:39:14,319 --> 00:39:16,119 You just won. 1033 00:39:16,121 --> 00:39:17,787 Amazing. Amazing. 1034 00:39:17,789 --> 00:39:20,957 - Well done. - [Guy] OMG, B-Dub, Ninja, 1035 00:39:20,959 --> 00:39:22,058 thank you very much. 1036 00:39:22,060 --> 00:39:23,860 [cheers and applause] 1037 00:39:23,862 --> 00:39:25,762 [Nyesha] Someone had to take it home. 1038 00:39:25,764 --> 00:39:28,098 And I lost by one point, so it's like 1039 00:39:28,100 --> 00:39:30,600 we're just splitting hairs here, really. 1040 00:39:35,239 --> 00:39:37,040 So here in Flavortown Market, 1041 00:39:37,042 --> 00:39:39,843 we're offering you the Recipe Spree, okay? 1042 00:39:39,845 --> 00:39:41,411 And I'll explain that to you. 1043 00:39:41,413 --> 00:39:43,947 We have a recipe with 10 ingredients on it. 1044 00:39:43,949 --> 00:39:45,682 Creamy vegetarian lasagne. 1045 00:39:45,684 --> 00:39:47,751 It is 10 ingredients that you must go and gather 1046 00:39:47,753 --> 00:39:49,786 in order in two minutes. 1047 00:39:49,788 --> 00:39:51,688 $2,000 per ingredient. 1048 00:39:51,690 --> 00:39:53,423 Oh. Okay. 1049 00:39:53,425 --> 00:39:55,825 There's the opportunity for a check that could 1050 00:39:55,827 --> 00:40:01,398 be worth anywhere from $8,000 to $20,000. 1051 00:40:01,400 --> 00:40:02,432 So what is it gonna be? 1052 00:40:02,434 --> 00:40:04,667 Is it gonna be Recipe Spree or do you wanna go 1053 00:40:04,669 --> 00:40:06,269 for the check? 1054 00:40:06,271 --> 00:40:08,037 I'm gonna do the Recipe Spree. 1055 00:40:08,039 --> 00:40:10,039 Yeah. Absolutely. 1056 00:40:10,041 --> 00:40:11,608 Let's go just take a look real quick 1057 00:40:11,610 --> 00:40:15,078 at the check that's behind the door. 1058 00:40:15,080 --> 00:40:17,714 $16,000. 1059 00:40:17,716 --> 00:40:19,783 No. No. Wait. He could do better. 1060 00:40:19,785 --> 00:40:23,420 Darnell, if there's anybody that can get $20,000, 1061 00:40:23,422 --> 00:40:25,155 - it's you. - He's gonna get $20,000. 1062 00:40:25,157 --> 00:40:27,791 First thing you are looking for is fresh basil. 1063 00:40:27,793 --> 00:40:29,559 - [Damaris] Go, go, go. - Whenever you're ready. 1064 00:40:29,561 --> 00:40:31,428 - Go, go, go, go, go. - [Damaris] Go, Darnell. 1065 00:40:31,430 --> 00:40:32,996 Fast. He's taken... 1066 00:40:32,998 --> 00:40:35,198 It took him four seconds to get across this door. 1067 00:40:35,200 --> 00:40:36,633 Right after fresh basil, 1068 00:40:36,635 --> 00:40:39,469 we'll be looking for shredded mozzarella. 1069 00:40:39,471 --> 00:40:41,504 Shredded mozzarella, Chef. 1070 00:40:41,506 --> 00:40:43,440 - [Tony] Shredded mozz. - [Damaris] Shredded mozzarella. 1071 00:40:43,442 --> 00:40:45,442 Shredded mozzarella is another $2,000. 1072 00:40:45,444 --> 00:40:47,777 [Guy] Then were looking for frozen chopped spinach. 1073 00:40:47,779 --> 00:40:49,479 - [Damaris] Come on. - Frozen chopped spinach. 1074 00:40:49,481 --> 00:40:51,514 [Damaris] Frozen chopped spinach. 1075 00:40:51,516 --> 00:40:53,483 [Guy] Ninety seconds left. Frozen chopped spinach. 1076 00:40:53,485 --> 00:40:54,651 [Marcus] Go, D. You got it. 1077 00:40:54,653 --> 00:40:55,685 - You got it. - Got it. 1078 00:40:55,687 --> 00:40:56,753 $6,000. 1079 00:40:56,755 --> 00:41:01,157 [Guy] Lasagna noodles. Lasagna noodles. 1080 00:41:01,159 --> 00:41:03,560 Next, we're looking for whole milk ricotta. 1081 00:41:03,562 --> 00:41:07,697 - Whole milk ricotta. - Whole milk ricotta. 1082 00:41:07,699 --> 00:41:08,765 Come on. Do it. 1083 00:41:08,767 --> 00:41:09,799 I'm nervous. Come on. 1084 00:41:09,801 --> 00:41:11,668 I know. Me too. He's gotta get over $16,000. 1085 00:41:11,670 --> 00:41:13,670 - Oh, there you go. - [Guy] Great. Garlic. 1086 00:41:13,672 --> 00:41:15,171 $10,000. Come on. 1087 00:41:15,173 --> 00:41:16,806 [Guy] He just... He just jump the cart. 1088 00:41:16,808 --> 00:41:18,208 You know where that is. 1089 00:41:18,210 --> 00:41:19,843 He is flying. Thirty seconds. 1090 00:41:19,845 --> 00:41:21,811 Canned crushed tomatoes. 1091 00:41:21,813 --> 00:41:23,680 Canned crushed tomatoes. 1092 00:41:23,682 --> 00:41:25,014 Got it. 1093 00:41:25,016 --> 00:41:26,649 [Guy] Okay. Looking for eggs. 1094 00:41:26,651 --> 00:41:28,318 Looking for eggs. 1095 00:41:28,320 --> 00:41:30,086 - [Damaris] Eggs. Eggs. - [Marcus] Go get it. 1096 00:41:30,088 --> 00:41:31,688 - [Guy] Twenty seconds left. - [Damaris] Come on. 1097 00:41:31,690 --> 00:41:33,690 - [Marcus] Go. - [Guy] Twenty seconds. 1098 00:41:33,692 --> 00:41:36,059 - [Damaris] Come on. - [Marcus] Go, D. 1099 00:41:36,061 --> 00:41:38,027 - [Damaris] Come on. - [Marcus] Yes. Yes. 1100 00:41:38,029 --> 00:41:40,563 Next, freshly-grated parmesan. 1101 00:41:40,565 --> 00:41:42,232 - Ten seconds. - [Damaris] Come on. Come on. 1102 00:41:42,234 --> 00:41:47,337 [Guy] Ten, nine, eight, seven, six... 1103 00:41:47,339 --> 00:41:49,539 - Yeah. - Woo! 1104 00:41:49,541 --> 00:41:50,740 $18,000. 1105 00:41:50,742 --> 00:41:52,842 That's a win for me and a win for my kids. 1106 00:41:52,844 --> 00:41:55,545 Tell me what, this guy a champ or what? 1107 00:41:55,547 --> 00:41:58,047 The best. We'll see next week on triple G. 1108 00:41:58,049 --> 00:42:00,450 -Adios. -[Damaris] Woo! Congratulations.