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Shh. The secret is out.
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Vegetables
aren't just good for you,
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they taste good too.
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00:00:07,274 --> 00:00:10,542
But in the right hands,
they could taste amazing.
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That's a delicious dish.
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So tonight
I've invited all-star chefs
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to join in an all
vegetarian competition.
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Let's see if they can meet
our meatless challenge...
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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
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while playing our crazy games.
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Get ready for the first ever
four-way station swap.
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- What?
- No.
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[laughs]
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It's all-start
vegetarian right now
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00:00:35,336 --> 00:00:36,935
on Guy's Grocery Games.
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You're gonna love this one.
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Let's meet our vegetable-loving
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all-star chefs.
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Now, first up,
renowned restaurateur
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known for Korean barbeque,
OMG, it's Chef Chris Oh.
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[Chris] Korean barbeque
isn't all about just meat.
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We have all those dishes,
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all those puncheon,
those green side dishes.
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Those are all vegetables, so...
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I am going to teach Guy
a lesson in Veggie 101.
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- Looking good, heavy hitter.
- What's up? What's up?
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White crocs?
That's the look.
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Next, acclaimed chef,
The Ninja herself,
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Chef Nyesha Arrington.
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I am a conduit of Mother Nature,
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and I'm here to celebrate
and spread love through food.
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Part of Nyesha is like running
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through the farmer's market
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or like fields of lavender
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and then she's also like
a ninja assassin.
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Hi-yah. [laughs]
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There's just kind
of two sides to me.
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I don't know
without the warrior buns.
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Let's see...
What things are changing?
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Then there's season one
Tournament of Champions winner
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who always curates her menus
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with a focus
on seasonal produce,
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the one and only B-Dub,
Chef Brooke Williamson.
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I wouldn't say I'm
an expert at vegetarian food
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but I do feel like
I'm an expert in vegetables.
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Every dish of mine
starts with produce.
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Ta-da. There she goes.
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And, finally,
successful restaurateur
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and partner in the largest
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plant-based
online grocery store,
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The Superman himself,
Chef Darnell Ferguson.
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People don't know
that I'm an expert
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in vegetarian cuisine.
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In addition
to all my restaurants,
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I just became
a partner with the largest
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online plant-based
grocery stores.
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I'm here to show
that vegetarian food
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can be just
as delicious as any cuisine.
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I know that intro.
I know that intro.
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There was a time
when eating your vegetables
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was just something
that parents said to kids.
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You gotta eat your vegetables.
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And now eating your vegetables
is a worldwide movement.
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So, tonight, the four of you
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are gonna show us how delicious
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and super versatile vegetables
can be...
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in a one-hour battle.
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- One hour?
- Yes.
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You see I'm giving you one hour
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to make two totally different
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produce-based courses
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at the same time.
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The chef with the highest
combined score
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for both dishes
will get a chance to shop
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Flavortown Market
for up to $20,000.
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For your two vegetarian courses,
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I really want you
to show the range
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of vegetarian cooking
by making the judges
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a classic bar appetizer
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- and a fine dining dish.
- Hmm.
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Those appetizers have to be
delivered within 25 minutes.
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Once you get done
with that appetizer,
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you'll continue
to cook your entree.
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So it's seamless.
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You don't have to stop.
All right.
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I want you to express
your full bandwidth
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of your talents.
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And speaking of express,
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we're gonna play the game
that every shopper loves
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in Flavortown Market.
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We're gonna pray--
We're gonna pray.
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- You should be praying.
- [Brooke] We are.
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- Already doing that.
- We're gonna pray
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and we're gonna play
Express Lane.
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- Yay!
- [Guy makes sound]
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You have to make
both courses using...
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00:04:06,213 --> 00:04:08,380
- Oh, no.
- 15 ingredients.
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- Seventeen.
- These four...
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No, you're not getting 17
of anything.
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So you have one hour
to make two courses,
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a classic bar appetizer
and a fine dining dish,
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using only 15 ingredients.
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I'm just reminding three of you
105
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are gonna lose
the two-course challenge.
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One person is gonna go where?
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Uh, excuse me. Excuse me.
Excuse me. Excuse me.
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[laughs]
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Coming around.
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Today, we get to play
Express Lane,
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which I've always wanted
to play.
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This is a 60-minute cook.
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I can only shop for fifteen
ingredients for two dishes.
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A classic bar appetizer.
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And a fine dining
second course dish.
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This is triple G vegetarian.
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Oh, my gosh. So difficult.
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I love French fries,
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but I was like anybody
can make a French fry.
120
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So for my bar starter,
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what if I make them
mushroom fries?
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Beer battered
with an avocado aioli,
123
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but instead of using eggs,
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I'm going to use cashews
to bring
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00:05:05,939 --> 00:05:08,173
that textural element
into this dipping sauce.
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- [Guy] Hello.
- [Nyesha] Hi. [chuckles]
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Fine dining
is about precision, right,
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and detail-orientated
and focused,
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and you almost have
to sort of be like a robot.
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Excuse me.
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I see this
amazing savoy cabbage,
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and boom.
For my fine dining dish,
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I'm going to make
a cabbage roulade
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with a wellness broth.
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I wanna bring anti-inflammatory
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ingredients into this.
137
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I want this to be
healthy and also delicious.
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[Darnell] Oh, fresh mozzarella?
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There's some
right back there, Chef.
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- You just passed it up.
- [makes sound]
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00:05:42,076 --> 00:05:43,775
You have burrata right here.
You have bufalino in the back.
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When I hear classic bar starter,
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I think fried.
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These would be perfect.
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00:05:48,282 --> 00:05:50,182
Because all great
bar starters are fried.
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So for my classic bar starter,
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I'm going mozzarella sticks
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with marinara sauce and Alfredo.
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00:05:56,423 --> 00:05:58,056
When I think
of fine dining dinner,
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I think high execution,
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bring your A-game
or don't even show up.
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Where the hell is cauliflower?
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Where would I get it?
Not over here, obviously.
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And I'm a super chef
and I'm here to show people
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how to turn vegetables
from simple to super.
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For my fine dining dinner,
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I'm gonna do
a chimichurri roasted
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cauliflower with a butternut
squash puree,
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a mushroom ragu,
and fried mozzarella on top.
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Magnifico.
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This is a 60-minute cook.
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Sixty minutes
seems like a long time,
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but when you gotta make
two meals,
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it's not really that much time.
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And we have to shop.
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I've been in Flavortown
long enough to know
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that you have to cross-utilize.
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But I'm not gonna tell
the other chefs that.
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That's my shortcut.
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Let's get to cooking.
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[chuckles] We're going.
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I have to make two dishes
with only fifteen ingredients.
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Tortillas.
That's a drop in the bucket.
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My Korean barbeque sauce alone
has 45 ingredients.
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No. No.
So when I'm at the bar,
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you know,
I want something salty, hot,
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handheld, delicious.
So for my bar appetizer,
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I'm thinking immediately
Korean barbeque beef tacos.
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But for today,
we're swapping out
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the beef for some mushroom.
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Sorry.
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Mushrooms could be meaty.
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You can actually
disguise mushrooms as meat.
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Bring it on in. Sure.
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Fine dining to me
is just recreating
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an elevated comfort classic.
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It's just taking
high-end ingredients,
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high level technique and plating
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and making comfort food
super fancy,
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but charge like $150 for it.
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Say what...
That's what fine dining is.
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Let's go to the ethnic aisle.
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So for my fine dining dish...
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Ta-da. All right.
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I'm giving the judges
a ultimate fine dining
196
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Korean barbeque
vegetarian experience.
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[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
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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
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00:09:58,865 --> 00:10:01,399
and internationally
acclaimed restaurateur...
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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,
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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,
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00:10:11,979 --> 00:10:13,812
my mind hurts.
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00:10:13,814 --> 00:10:15,780
[Damaris] It's so hard to do
in this amount of time.
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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.
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00:10:24,758 --> 00:10:26,224
We got two sauce
that I need to really get
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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.
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00:10:31,698 --> 00:10:33,331
Some people like
a little change-up.
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00:10:33,333 --> 00:10:34,966
And that's what I'm here for,
the change-up.
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00:10:34,968 --> 00:10:36,601
For my Alfredo sauce,
I get my garlic,
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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.
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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,
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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,
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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.
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00:11:15,709 --> 00:11:18,476
I mean, she really
is a disciplinarian.
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00:11:18,478 --> 00:11:21,579
In this hour cook, we have
to make a bar starter
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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.
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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.