[Guy] They have conquered some of the biggest competition
in Food Network history, Chopped, Beat Bobby Flay, Iron Chef America,
but none of them have ever competed in Flavortown Market until now.
[Aarthi] This is the mother of all cooking shows.
[Marc] This one I wanna win.
So let's go.
[Guy] Tonight, four of the top Food Network Champs
will go head to head in two rounds of intense sudden death battle.
There we go.
It's out of control.
Ultimately, one champ will claim Triple G victory.
- [Marc] Yeah! - [Adam] Whoo!
[Guy] And win an automatic $15,000.
- [Aarthi] Whoo! - [Adam] It is.
Yeah, we got it this time, girl.
- [Lee] That was intense. - [Marc] Ha.
[Guy] The battle of Food Network Champs begins right now
on Guy's Grocery Games.
So let's meet our Food Network Champs.
Now, first up, we have Iron Chef America winner and Chopped judge.
Give it up for Chef Lee Anne Wong.
[Lee] I know these competition games inside and out, like the back of my hand.
I've been a Chopped judge multiple times and I'm ready for Flavortown.
[Guy] Look, like you're just taking a stroll down the beach.
[Lee] Oh, hey!
[Guy] Next, we have Long Island chef and Triple Chopped champion
whose signature ribs made it on to the cover of O magazine.
Give it up for Chef Marc Bynum.
[Marc] I eat, sleep, and breathe this.
It's an obsession.
Triple G MAB that's me.
Yo.
- [Guy] Yeah, no big deal. - [Marc] Yo.
[Guy] I just made it on the cover of a magazine.
Just a day's work.
Then there's the first Indian-born chef to win Chopped,
who loves Triple G so much, she canceled a trip to her homeland to be here.
Give it up for Chef Aarthi Sampath.
[Aarthi] I was going to go home for India.
I got a call to be on the show.
You know how many years I tried to get on the show?
Now I'm finally here.
Now it's time for me to take over Flavortown.
I feel bad for everyone else.
[Guy] I can take that ticket for you if you want.
I can go. I'm free.
- Never, I'm such. - [Aarthi] do it.
[Guy] And finally, East Coast Executive Chef who has Beat Bobby Flay,
won Chopped a whopping four times and remains undefeated.
Give it up for Chef Adam Greenberg.
[Adam] Not only have I won Chopped four times,
I also Beat Bobby Flay 5 and 0, baby.
Now, I'm going for number six.
I'm gonna add Triple G to that list and become the Michael Jordan
of the Food Network, 6 and 0.
[Guy] Welcome aboard, captain.
[Adam] Okay then buddy, let's do it.
[Guy] This is going to get down and dirty.
Champs, welcome.
You are all Food Network champs,
having won virtually every competition
on the Food Network except for kids baking.
But none of you have ever, ever, ever competed
in Flavortown Market until tonight.
This is a title fight.
- [Marc] Let's go. - [Adam] Go.
- [Guy] The last chef standing will win a guaranteed $15,000. - [Marc] Yes.
[Guy] We're not gonna have one, but two first round battles.
[Adam] Whoo!
[Guy] Each battle will be head to head with one other chef.
Get the lower score, you check out.
[Adam] All right.
[Guy] And the winners will face off in a winner-take-all final battle round two.
- [Marc] Heard that. - [Guy] All right.
The question is who's going to face off against who?
Let's see here.
Hang on, I'm gonna call the assistant to the assistant deli manager,
my son Hunter Fieri. Hunter, come on in.
- [Aarthi] Hi. - [Guy] Thanks.
Very nice.
All of your names are on the cards.
Card number one is...
- Adam. - [Adam] All right.
[Guy] This is who Adam will go against.
[Adam] Guys, you can all go home now, if you want.
- [Guy] Told you, Marc. - [Adam] Oh, my God!
[Hunter] It's a good thing.
[Guy] so Aarthi and Adam, It's a good thing.
- There's your battle. - [Adam] Good luck my friend.
[Guy] Battle one Lee Anne and Aarthi also will be happening
at the exact same time will be Adam and Marc.
The winner from each one of those battles will be in the finale.
- Feel good about that? - [Marc] Yes.
[Guy] Let's just get to the first battle.
All four of you will be making the same dish in round one,
so I want you to start by preparing the judges
your best English vegan meatloaf.
[laughter]
- I want you to make the judges your best pork dish. - [Marc] Ooh.
[Guy] I don't care if you make pork tacos, pork belly roll.
I don't care if you make pork chops, pork belly roll.
[Hunter] Pork belly like a sushi roll.
- [Guy] Hold on a second. - [Hunter] Roll, roll,
- like I know what you're saying. - [Guy] Argh!
I have to give myself these little clues,
so I remember what we're talking about.
[Hunter] You said roll and I was like, roll.
[Guy] Yep, there you go, ladies and gentlemen.
This is Let It Roll.
We are going to determine the whammy ingredients
that is a must use, the piece of equipment that is must use
and the adjective that is a must have in your pork dish.
On the whammy, jarred pig's feet, pork and beans,
pickled sausage, bacon bits, bologna or cocktail sausage.
It is gonna suck.
[Adam laughs]
- Here you go, my friend. - [Adam] Thank you.
- [Guy] You're doing the whammy dice. - [Hunter] Good luck.
[Guy] Okay.
And he gives us the... bologna.
[Adam claps]
Fantastic. It could be worse.
And on the adjective, spicy, crunchy, fried, smoky
like the way you roll from Maui
- looking gangster. - [Lee] Right.
[Guy] Spicy.
Spicy it is.
On equipment, we've got torch, we've got spiralizer and the ricer.
All right, buddy, go for it.
- The spiralizer. - [Hunter] Spiralizer.
[Guy] So double battle, double elimination, 30 minutes to shop,
prepare and plate your spicy pork dish
featuring bologna and the spiralizer.
Just remember Hunter, I'll say three, Hunter'll say two, I'll say one.
I'll say go. And then that's when the whole thing starts.
Okay?
[Hunter] Has to go on go, though.
[Aarthi] Did you say go already?
No, okay.
[laughs]
[Hunter] You lost a lot. I know I got you.
- I got you. - [Adam] I was right on that too.
I wasn't sure. Was that real?
Like, is that the one?
- [Aarthi] Whoo! - [Hunter] That was a good one.
[laughter]
[Guy] That's how things are gonna go tonight.
-[Hunter] That was the good one. -Scream got me.
[Guy] Whoo!
[Lee] All right.
Whoo.
[Guy] Oh, these four are battle hardened,
Hunter I'm not kidding you Battle hardened.
[Adam] Did I see pork bologna.
They could use anything else.
- They just gotta incorporate bologna. - [Hunter] Yeah.
[Guy] They gotta incorporate the spiralizer. and it's gotta be spicy.
After that, they can go anywhere they want with it.
[Lee] Bologna, bologna, bologna.
Me versus Aarthi.
[Aarthi] Lee Anne, she's beaten an Iron Chef.
[Lee] Aarthi, she is a Chopped champion, Beat Bobby Flay.
She's gonna be stiff competition.
I love bologna.
I cook with a big Southeast Asian flavor,
and it's got like spicy, sweet, tangy,
and I'm thinking all these things are great with bologna.
Boop, boop, boop, boop, boop.
I'm gonna make a spicy Southeast Asian bologna salad
with a spicy bologna vinaigrette.
Bologna here. Bologna there.
Bologna everywhere.
So the other thing is I have to make this spicy,
so I grabbed jalapenos, serranos, Thai chilies.
I love that it's one on one, but two people are being eliminated.
I got a 50:50 shot, but yeah, a little healthy competition.
Is good for the spirit.
[Aarthi] The minute I heard pork and spicy,
bang, vindaloo.
I'm gonna make vindaloo pork meatballs.
Where can I get vindaloo spice?
[Guy] Vindaloo spice, aisle five.
[Aarthi] I got to bring that heat in, right?
So, I grabbed one scotch bonnet and serrano peppers.
That'll do it.
Where is the bologna?
- [Guy] You looking for bologna? - [Aarthi] Yes.
I have never tasted bologna in my life.
[Guy] Right there.
[Aarthi] But my cooking experience is immens
and I'm gonna beat you down, Lee Anne.
[Adam] All right. We're going left here.
- I'm going head to head with Marc. - [Marc] Ding, ding, ding.
It's gonna be fantastic.
[Adam] Listen, I've won Chopped four times,
he's won it three times, so I'm nervous, frankly.
[Marc] Little bit of pressure.
Ah, I'm thinking, let me do something that's familiar to me,
let me do something that I usually put on my menu.
Boneless pork chop with a corn succotash.
Ding, ding, ding, ding, ding, ding.
I didn't have a lot of money when I was growing up,
so the food actually let me travel through my taste buds.
So I just like to cook everything.
And usually I use bacon, and my succotash gives it
a nice textural component and the flavor,
and I can easily swap that o with the bologna
[indistinct].
As far as the spiralizer, that's the sweet potatoes.
Spicy, not a problem, gochujang and I plan on making a spicy
gochujang demi-glace going top for the pork.
This is when you come to the grocery store
and you don't remember where everything is at.
- [Guy] Go start. - [Marc] Where's my cart?
[Guy] Hey, hey.
[Marc] You leave that cart, my cart bro.
[Guy] That thing's gonna go for a ghost ride, chef
[laughs]
I love that guy. He's a riot.
[Marc] After winning Choppe four times, Beat Bobby Flay
being on Guy's Grocery Games today, I'm not lying like
I don't wanna be 5 and 1, I want to be 6 and 0.
So I'm thinking about makin a version of what we do at the restaurant,
which is our canned ham fried rice.
But I got to make it spicy, so I grabbed some spicy chorizo.
I'm gonna incorporate the bologna and that chorizo together
instead of the canned ham.
All right.
I know I got to use the spiralizer, so I'm goin to do some dikon.
I'm right behind you.
I need to bring that spice, so I grabbed some jalapenos
Thai chilies, Fresno peppers, triple spice on Triple G.
I'm going fried rice route, fellas.
[Guy] Spicy fried rice with bologna.
- Nice call. - [Adam] Yeah.
[Lee] Some hot sauce, rice, vinegar.
[Aarthi] Some vindaloo spice, barbered.
[Guy] Easy.
We are putting these champs to the test.
The shopping is a monster.
I mean, this is no joke right now.
Twenty three minutes. Twenty three to go.
So let's meet some more Food Network winners.
We have renowned Boston restaurateur, a TOC2,
East Coast Play-In winner, Chef Tiffani Faison.
- [Tiffani] What's up Boss! - [Guy] Food Network Star,
walking food encyclopedia
and Tournament of Champions commentator,
the one and only wild card himself, Chef Justin Warner.
And finally, World Traveler, the man of many hats,
talk about another walking encyclopedia,
the one and only Chef Simon Majumdar.
You know what, what you have right now.
Four champs from the Food Network, Chopped champs,
Iron Chef champ, Beat Bobby Flay champ.
First round of the head-to-head battle.
We have Chef Marc versus Chef Adam.
We have Chef Lee Anne versus Chef Aarthi.
I don't know who it's gonna be.
[Lee] I am competing against Aarthi.
I think we have very similar styles when it comes to ideas in big flavor and cooking.
And we have to make our bes pork dish,
so we had three requirement for our dish, bologna, had to be spicy
and we had to use a spiralizer.
I am gonna do a bologna salad.
Boom, Flavortown style!
[laughs]
I want to make a bologna vinaigrette.
And so I take bologna and red onion and fish sauce
And I have to make my bologna vinaigrette spicy,
so I'm throwing in garlicky chili sauce.
I want this big flavor bomb highlighted by bologna.
[Guy] Never had bologna salad dressing.
[Lee] It's pretty good.
[Aarthi] Honestly, I'm really intimidated by Lee Anne the most.
But I have all this adrenali pumping through my veins.
I'm gonna pull it together.
I'm gonna make vindaloo pork meatballs.
And the best way to soak up that sauce would be like a nice flatbread.
And I thought I will attempt naan in 20 minutes.
On Triple G, gameplay is everything.
My boom.
Let me add some of that bologna to the naan, and let's see how that tastes.
I need to add some salt.
The bologna has enough of it.
Anyway, it needs at least 15 minutes to rest
before I can throw it on the grill.
[Justin] Chef Aarthi passed the bologna through the spiralizer.
[laughs]
[Tiffani] I love her.
[Justin] I don't think that that's something I ever needed
to see on primetime television, but we just did.
[Aarthi] So the pork is gonna have some African spices and vindaloo.
I don't make pork vindaloo all the time,
but when I make it, it's the best pork vindaloo you'll ever have had.
I want the meatballs to get nice
and golden brown on the outside.
[Guy] What else is gonna happen in this.
[Aarthi] The naan going with bologna, whatever that is.
[Guy] Yeah. Well, bologna naan is really big in.. not so much.
[Aarthi] I really wanna win this. I do.
[Adam] So I'm doing a bologna fried rice with a fresh egg on top.
First thing I definitely need to do is grab my bologna.
I wanna get that smokiness and a little char on there.
I definitely wanna get all my base going for the fried rice,
onions, jalapenos.
Carrots are nice. They add a little sweetness
I take that bologna, chop it up.
- [Guy] Chef Adam? - [Adam] Yes sir.
[Guy] Give me some insight.
You've done Chopped, throttled everybody four times.
- [Adam] Yes sir. - [Guy] Is this difficult at all?
[Adam] It's very difficult.
[Guy] How is it having a supermarket for a pan?
[Adam] Yes, sometimes less is more.
You know it makes your life easier. This is like everything.
- [Guy] Yeah. - [Adam] You know, it's like there's so many options.
- [Guy] It can overwhelm your mind. - [Adam] Certainly can.
[Guy] You feel good, though? [Adam] Feel good.
[Guy] All right. All right, chef, tell me about it.
- What's going on? - [Marc] Succotash.
I'm gonna incorporate the bologna in there.
[Guy] I just don't hear the word succotash enough.
- [Marc] Hey yeah. - [Guy] Succotash just says delicious to me.
[Marc] Yeah. So we're gonna take that.
I'm gonna do some corn, some leeks.
[Guy] All right. You feel good, though.
- [Marc] I'm, I'm good, bro. - [Guy] All right.
-[Marc] You have a great one. I'll see you in a little bit. -[Guy] You bet.
[Marc] I'm going against Adam.
He's never lost.
So that's something that I can't overlook.
First thing I do is I wanna get my protein on, so that's my pork chops.
And I'm just going to let that sear just like butter, garlic, thyme.
I'm a super competitive person because I'm a three time Chopped champion,
so I'll let everybody know my strengths and continue to win.
[Guy] Fifteen minutes, chef.
Fifteen to go, halfway.
I'm a fan of all sports played at a professional level.
Watching people perform at their highest level,
watching the best of the best perform. I love it.
I am watching warriors go to battle.
I mean, seriously, it's giving me goosebumps.
This is what everybody that comes in here compete in Flavortown,
aspires to be this level.
Their minds are working so fast.
They're just firing on all cylinders.
It's really remarkable to watch.
[Lee] It's gotta be spicy.
It's gotta feature the bologna.
So I'm gonna julienne my bologna and fry it.
Fried bologna is something that my dad used to make for me
when I was really little.
And so I wanted to incorporate that into a salad.
I need to add another elemen of pork to my dish,
and that is why I've taken the pork loin
and I just throw them in the deep fry.
The crunchy aspect of my salad is pretty much everything.
I've got spiralized radishes, green apple,
not all like crunch, crunch crunch, texture, texture.
And then you've got that fried bologna
and then let me get that pork out of the deep fryer and dress it in the salad.
Triple pork, baby.
[Guy] Triple pork.
[Aarthi] For this sauce, I want to start the tomatoe on the grill.
It's gonna get a little bit of that smoky flavor.
Add some ginger, garlic, also a little bit of that habanero for heat.
I've got spicy, for sure.
[Guy] There we go.
That's the vindaloo sauce?
[Aarthi] That's the vindaloo, quick vindaloo.
When that sauce just hits the meatball,
it just like gets coated and it's just delicious.
Only got a few minutes left.
I'm gonna do it.
Got to get this naan on the grill.
[Guy] I don't know we've seen anybody make naan here.
Not to mention bologna naan.
I would tell you how she made that Indian bread,
but I had to sign a naan-disclosure agreement.
Naan disclosure.
[Simon] In the battle between Chef Adam and Chef Marc,
we're seeing pork fried rice against succotash.
Great stuff.
[Adam] I'm using the spiralizer on the daikon
I'm gonna pickle that, spiralize it nice and thin
to take on the pickle quickly.
I mean, acid and salt are the difference between good and great food.
Oh, this is chorizo. In a tube.
All right. Next, I got to get the chorizo cooking.
Take that bologna.
Add it to my spicy ground chorizo.
- [Guy] Spicy pork is in. - [Adam] Yes chef.
[Guy] Don't be afraid on that spice, chef.
[Adam] Yes, chef.
[Marc] Next thing I need to work on it is my gochujang demi,
got my red wine and I put the demi in there
I had at my gochujang.
I wanted to have enough spic where it sits on your stomac
and it lets you know you did have spicy food last night.
I want to clean these leeks up.
And next, I need to work on my succotash, leeks, my bologna.
And the last thing I incorporate is the corn.
I love this spiralizer.
I wanna do my sweet potato there.
I was trying the sweet potat and get it nice enough
where it's a nice, crunchy texture.
The pork, it's seared nice.
I got a dish that's gonna push me to the next level.
Thank you.
[Guy] Three minute, chefs, three.
[Lee] So I go to plate and I put a nice spoonful
of the bologna vinaigrette on the bottom.
And then go ahead and toss my finished salad,
and I'm just putting that on the plate.
[Guy] Look at that salad. That looks gorgeous.
[Aarthi] When I get that naa off the grill,
it's just so fluffy and light, perfect.
And then I add three meatballs.
Then I add my vindaloo sauce
This is the best pork vindal I've ever made,
and I am definitely getting on round two.
[Guy] Ninety seconds.
[Adam] It's spicy.
We're gonna plate it up, got my delicious spicy pork chorizo,
grilled bologna fried rice.
Put the egg on top.
And finally, at the end, we're gonna add that spicy,
spiralized daikon, add that right to the top.
We got ourselves a beautiful grilled bologna fried rice.
[Marc] I'm taking my succotash first.
I'm putting it directly in the center of the plate.
Now my pork is coming. Boom
Put it on top.
[Guy] Fifteen.
[Marc] My time is going.
So instead of doing spoony love, now I'm just being barbaric with it,
just so I can get it on the plate.
[Guy] Five... four... three... two... one.
Stop working.
[Justin] Down to the wire.
[Lee] That was intense.
[Guy] Chefs, I'll tell you what?
It was, battle royale.
I was on the edge of my seat.
Let's take it to the judges, right this way.
[Guy] Ladies and gentlemen, I will tell you what?
That round right there.
Hands down one of my all-time favorites.
Outstanding.
They had to make their best spicy pork dish utilizing bologna and a spiralizer.
Up first, we have Chef Lee Anne versus Chef Aarthi.
Chef Lee Anne, tell us about this dish.
[Lee] Today, I've made for you a Southeast Asian bologna salad,
spiralized daikon and watermelon radish and apple.
The radish are spicy with fried bologna, a bologna vinaigrette.
There is diced fried pork loin as well,
which also provide another level of pork.
[Tiffani] I literally feel like I'm walking in Bangkok right now,
like it is transportive.
It's spicy and spicy in a way that is 100% complimentary of everything else in here.
[Justin] Chef Lee Anne, you know, when a dish is so elegant,
I feel like some sort of monster for using a fork.
It seemed like this came to you, and it was just a lightning bolt.
Just genius maneuvers.
[Lee] Thank you.
[Simon] The bologna that you use as your kind of
original pork product, it's got a little fry on it.
So it gives me that texture that I'm looking for.
The pork loin, I think it's too soft.
It kind of takes away from those flavors.
Could've got a little more texture on that as well.
[Lee] Thank you.
[Guy] All right. Up next, Chef Aarthi, tell us about this dish.
[Aarthi] Hello judges.
Today, I've made a vindaloo pork meatballs.
It's got a bologna naan, and I would love if you ate it like a taco.
[Tiffani] You made naan and put bologna in it.
Like, I whoof, like head explodes.
This is extraordinary.
Shows your level of talent.
[Justin] Even in my demented mind,
I don't come up with bologna naan.
It's nonexistent.
It's spicy. It's porky.
It's out of control.
[Simon] The meatballs themselves look after a juicy and they've got the spice,
although what I do think I'm missing
one of the keys of vindaloo is vinegar.
I'm not getting that blast of vinegar.
[Aarthi] Thank you.
[Guy] Up next, Chef Marc.
[Marc] How you guys doing? This is a roasted pork loin with a succotash.
I did corn, some leeks.
I pulled out the bacon and I put the bologna in there.
We have the sweetness from the sweet potato,
Which is the spiralizer that we have on top, and the heat comes
from the gochujang demi-glace.
[Justin] The cook on this is something that we don't get to see
too often in, in any competition.
Mine is just a beautiful rosy center.
[Tiffani] The bologna instead of bacon is just like,
like, why don't we do that all the time?
- [Marc] Sure. - [Tiffani] Obviously, like, it doesn't need to be bacon.
It should be bologna.
[Simon] The corn for me is key 'coz that freshness to the whole dish.
One of the key elements, though, I do think, is the spiciness.
What you've gone for is warmth.
The warmth works beautifully, but I think you are missing
a little bit of that spiciness.
[Marc] Gotcha.
[Guy] All right, Chef Adam, tell us what you made?
[Adam] Today, I have a grilled bologna fried rice.
We've got some spicy pork chorizo in there as well.
Using the spiralizer, we use daikon radish and I hope you all enjoy.
[Simon] Chef, that's the reason why you've never been beaten
in any competition so far because, damn, you could cook.
[Justin] You know, the use of the spiralized radish,
it's refreshing, it's spicy and I love it.
[Adam] Yes sir.
[Tiffani] It is really delicious fried rice.
I love the grilled bologna.
I think that is super, super smart.
I would really like to see an addition to the grilled bologna,
fry some of that bologna and give me like some crispy bologna on top.
[Adam] Yeah.
[Guy] Well, then chefs, thank you.
We're gonna send you back to the kitchens. We have some deliberation.
We're gonna score this up.
We come back, we'll make the determination who wins
the first round of the head-to-head battles.
Chef Tiffani, what do you think?
I quit.
[Guy laughs]
Like, it's nice to be here and I'm really glad you're having me.
- I quit. This is impossible. - [Justin] Yeah.
So Lee Anne brought an absolutely delicious, remarkable salad,
although to the pork party where the Chef Aarthi
showed up with pork meatballs in bologna-studded naan.
[Simon] Vindaloo, one of my great dishes, but it wasn't the vinegar.
So I did miss that.
[Guy] Next, Adam versus Marc.
[Tiffani] Spice, spice, spice.
Maybe Marc brought the heat, but he didn't leave it on the street
like not enough on the plate.
[Simon] Adam didn't bring the pork and Marc didn't bring the spice.
[Guy] Total 'em up please.
All right, chefs, thank you very much.
The highest scoring chef in battle one and battle two
will be going on to the finals.
Lee Anne and Aarthi.
Chef Lee Anne, 15 points in gameplay,
18 points in taste,
8 points in plating, a total of 41.
Congratulations.
- [Lee] Thank you. - [Justin] Good score.
[Guy] Chef Aarthi, 18 points in gameplay,
- 18 in a taste. - [Tiffani] Wow!
[Simon] Wow!
[Guy] Seven points in plating for a total of 43.
- Congratulations, chef. - [Tiffani] Wow!
[Justin] Congratulations.
[Guy] Congratulations.
[Aarthi] Thank you.
[Lee] Two-point loss.
I'm super proud of the dish I made.
It was amazing for my first time in Flavortown.
I just wanna say, Guy, thank you.
[Guy] Adam and Marc.
Adam, 14 in gameplay,
15 in taste, 7 in plating for 36.
Chef Marc, 14 in gameplay, 14 in taste,
- 7 in plating for score of 35. - [Tiffani] Wow!
[Marc laughs]
[Justin] Ooh!
[Guy] Chefs, this had a lot to do with the heat.
Chef Marc, I gotta tell you something, what a pleasure to meet you.
And Chef Lee Anne, that salad groundbreaking.
[Lee] Thank you.
[Guy] We say thank you very much.
It's been a pleasure having you.
Good night.
[Marc] It's not a lose coming to Flavortown.
It was just a dope experience I came here.
I'm gonna be back.
Chef, you're supposed to wait for me.
- [Lee] Am I? - [Marc] Yes.
- [Lee] Hurry up. - [Marc] Let's go.
[laughter]
[Guy] Well, congratulations, chefs.
The final round.
Stakes are huge, and the winner will earn a guaranteed $15,000.
- [Adam] Whoo! - [Guy] Got to love that.
[Adam] Hell, yeah.
[Guy] So, your final dish, I want you to make the judges
a champion's dinner.
[Aarthi] Okay.
[Guy] What would a champion eat?
But before you wheel those carts around,
before you wheel those, before you wheel.
Before you wheel those carts around, we have to play one more game.
Hunter, can you bring me that wheel?
- [Aarthi] Ah, no! - [Guy] I knew I forgot something.
- [Adam] Oh, all right. - [Aarthi] Okay.
[Adam] We'll do that.
[Guy] I didn't want to be the one that chose the protein.
So, take a look at these.
- [Adam] Whoo! - [Aarthi] Oh!
[Guy] Whole duck, king salmon, whole branzini and dry aged New York.
[Adam] Love it.
[Tiffani] No losers there.
[Guy] Chef, you had the highest score.
Would you like to spin the wheel?
- [Aarthi] Sure. - [Hunter] Big score, too.
[Guy] It's a monster score.
- Here it comes. - [Hunter] Oh, no, no, no, no.
[Guy] Is it stopping?
[screams]
[Guy] It's going to duck!
King salmon.
All right, thank you, chef.
[Hunter] All right, salmon is good, salmon is good.
[Guy] All right Hunter. Thank you very much.
- [Guy] Thank you very much. - [Hunter] You call me [indistinct].
- [Guy] All right, chefs. - [Adam] All right.
- [Guy] Champion's dinner. - [Aarthi] Okay.
[Guy] Let's do this. Let's go in three... two...
You know what?
When I think of two, aren't there supposed to be two wheels
in a champion's dinner.
Hunter, do we have another wheel?
- [Adam] Oh, my God. - [Aarthi] Oh [indistinct].
- [Guy] Come on, Hunter, bring that out here. - [Adam] Oh, my God.
[Hunter] Just in case you wanted to party a little bit.
[Guy] All right, here we go.
The last wheel, go ahead. What have we got, son?
The equipment wheel.
- [Hunter] Ooh! - [Adam] Oh!
- [Hunter] This is easy. - [Hunter] It's always fun.
[Guy] The siphon, liquid nitrogen,
smoking gun and the pressure cooker.
Chef, you didn't get to spin yet.
Step up. Step in. Come in and win.
- [Simon] Please, no liquid nitrogen. - [Tiffani] Oh, come on.
It's fun.
[Simon] Ah!
[laughter]
[Adam] Okay. Goggles and gloves? It is.
[Guy] Ha, did he just go?
-[Hunter] That was sick! -[Guy] Goggle and gloves? It is.
[Justin] Oh.
[Guy] Now let's do this.
We're going in three... two... one.
You know what, one?
[Adam] No way.
- [Aarthi] What! - [Guy] I think we have one more wheel.
- [Adam] No way. - [Guy] Hang on. Hunter, do we have another wheel?
- [Hunter] We actually do have one more. - [Guy] Come on, Hunter.
[Adam] How many wheels you got back there?
[Guy] Let the good times roll.
[Aarthi] Oh, God!
[Guy] I'm just trying to think what could be in this wheel?
I bet, it's the veggie wheel.
Hunter, go ahead and show us the veggie wheel.
- Oh, Hunter, this isn't the veggie wheel. - [Hunter] What part is this?
[Guy] This is the whammy wheel, Hunter.
[Hunter] Oh, that's right, I thought we had that.
- [Adam] What a guy! - [Aarthi] What!
[Guy] Okay, sports drink, canned spinach, dried durian, durian
and annatto paste.
Ready, here we go.
Sports drink.
- [Hunter] Ooh! - [Tiffani] Oh man!
[Guy] Thirty minutes to make a champion's dinner featuring king salmon.
You must use the liquid nitrogen
and you've gotta to include some sports drink in there.
Do you wanna talk about anything else?
'Coz as soon as I say three, two, one, go, it starts.
They were waiting for anything.
It didn't even matter if I said, go, they were going.
[Adam] Yeah, we got it this time, girl.
[Aarthi] I know, I know Adam's undefeated,
but you're definitely getting defeated today, buddy.
I have to make a champion's dinner using liquid nitrogen,
a sports drink and king salmon.
Does that all sound right like in one sentence?
A champion's dinner has to be a feast for the eyes.
So I'm gonna make pan-seared salmon Boil in a bag
And a creamy coconutty pila with lots of shrimp.
Sports drink.
And then I'm gonna grab my sports drink.
What am I gonna do with a sports drink.
Orange, citrus, it's all a great flavor for seafood.
I still don't know what I'm gonna do with it.
[Adam] All right.
I'm excited to be going int round two,
but after seeing those score Aarthi's bringing it,
and my second round better be amazing
because mediocre isn't gonna win.
Taking a cioppino.
For my champion dinner, I'm thinking of doing a cioppino-esque dish.
King salmon.
But obviously, this is a champion's meal,
so we're gonna make this elevate.
We're gonna use crab.
We're gonna get all those ingredients,
but we're gonna highlight the king salmon because that's what this challenge is.
Sports drinks, lemon lime.
So for the sports drink, I'm grabbing lemon lime flavor.
To the proteins.
I'm already thinking I'm gonna add like Meyer lemons to it.
What am I going to do with this?
Oh, I'll marinate the salmon in.
I see morels, chanterelles.
They go really well with crab.
I know that I really gotta build these flavors, so I grabbed some onions.
Potatoes is a nice key thing in cioppino.
[Tiffani] Hey Adam, why are you shoving potatoes in your pocket,
don't you have a cart?
[Adam] Yes. Oh yeah. I don't know.
[Simon] It's that thing in front of you.
[Adam] Last time I had, I had some chilies fall through the cart.
[Simon] That's so funny.
[Adam] This is definitely an ambitious dish,
but the idea is that you make something that's just so memorable
that it blows off their socks.
[Guy] Twenty six and a half minutes.
Three and a half minutes, they shopped for all the ingredients
they need to make their dish.
You have trouble at home trying to figure out what you can have for dinner
and you think about it all day.
A three and a half minutes to make the dish
that's going to either make 'em or break 'em.
Twenty six minutes to cook, get cooking.
[Tiffani] Aarthi's score was like next level high.
Adam had a high score.
Doesn't matter.
Starts from zero.
[Aarthi] I am still trying to figure out my game plan.
Liquid nitrogen, a sports drink.
This is most definitely the hardest cooking challenge I've ever had.
But I'm a pro with salmon.
I wanna serve perfect salmon that's like pink and nice and soft
with crispy skin.
Where's the stock?
I'm really stumped by the sports drink and how to use it in my dish.
And ding, the lemon juice is going to turn that fake
orangish lemony flavor into something real.
Get serrano peppers, there's some heat to balance it out.
Oh, and this is how I'm gonna use my liquid nitrogen.
I'm gonna cool down the sports drink.
I'm gonna churn that into like a granita or a sorbet
and serve it on the side.
[Guy] Chef Adam, what's on the game plan?
[Adam] I'm taking a really elevated cioppino.
[Guy] Let's just really make sure
- it's salmon cioppino. - [Adam] Yes sir.
I have never cooked a sports drink before.
It has no business in a kitchen other than to drink.
But I'm thinking like, I'll marinate the salmon in sports drink.
Marinated salmon.
I had some shallots and a bunch of Meyer lemon juice.
Meyer lemons aren't as acidic as a regular lemon,
but they're a little more on the tart sweet spectrum,
which I knew would sort of cut through that sport drin
and really balance it out almost in a way.
All right.
I'm gonna let that sit for a little bit.
Next, I gotta work on the ba of the fish stew,
and I know I can build thos flavors slowly with the garlic,
the celery, onion, add tomatoes and just kinda let it go.
There's $15,000 on the line
My wife is first generation Hungarian,
and we've never gone to Hungary together,
so to travel to Hungary, see her family,
eat some good food and experience her culture
'coz I even tattooed it on my arm.
It's the Hungarian flag, so.
[Guy] Thirteen minutes, guys, 13 to go.
[Aarthi] Now that my salmon is cooking, I'm gonna work on my shrimp pilaf.
Into my pan, I get some oil and then I throw in the shrimp.
I grew up in India.
They see so many young boys and girls who are in India,
but are just scared to take that leap of hope.
And I am there as an example and show them
that if you wanna achieve something, just go for it.
[Guy] Got a little gangster right there.
Who needs a can opener?
She's got Jenni's knife.
[Aarthi] I use the coconut cream because it's thick
and it's just gonna add sumptuousness really easy.
I use this bag rice.
I've never tried it before.
Hopefully, this rice is done.
[Adam] This is a champion's meal, so, you know,
I'm thinking top shelf mushrooms
and then some Dungeness cra to the mushrooms and tarrago
You just eat that in a bowl
That's elegant on its own.
That's a champion's bowl.
The last thing I'm gonna work on is my salmon roe.
It's got a nice, salty pop to it,
thinking I wanna add some crunch
and maybe use the liquid nitrogen on that salmon roe.
[Guy] Justin, how cold is liquid nitrogen?
[Justin] -320 Fahrenheit.
[Guy] Eat your finger off cold.
[Adam] This is my opportunit
I'm here to win and I wanna win now.
Fire. Like salty ice cream.
[Guy] Three minutes.
[Aarthi] Now it's time to plate.
I throw in the mushrooms, I drop that perfectly crisp salmon on the plate.
And then next, I get that pilaf,
all that shrimp is just like plump and juicy.
I open the tin of caviar and I know it's gonna provid a nice burst of flavor.
And then I wanna finish it off with my granita right at the end.
[Guy] Ninety seconds.
You can cut the tension with a knife in here.
I'm asking for champion's dinner,
they're giving champion's dinner.
[Adam] Cioppino's looking good.
I wanna scoop that broth into the bowl,
then I've got my mushroom and crab mixture
and then everybody gets a nice,
beautiful piece of king salmon.
And then I wanted to put the frozen salmon roe sort of on top of that.
[Guy] Five... four... three... two... one.
- That's it. - [Tiffani] Wow!
[Simon] Good job, good job, chefs.
[Guy] Wow!
Let's take it to the judges, right this way.
All right, judges. Here it is.
Game two, Food Network Champs.
Our chefs had to make a king salmon champion's dinner
that incorporated liquid nitrogen and sports drink.
First up, Chef Adam, what do you got for us.
[Adam] Today, we have an elevated king salmon.
You know, we've got expensiv ingredients in there.
We've got Dungeness crab, morel mushrooms, chanterelle
using the liquid nitrogen with the salmon roe
and the sports drink marinated the salmon.
It's quite the challenge.
[Simon] Chefs, I saw your faces when you got king salmon.
You went, yes, and then you got sports drink, you went
"No," and then you've got liquid nitrogen
and you're almost running out of the room crying.
But Chef Adam, to come up with a cioppino
and to say that to an elevated level
and I think is really, really remarkable.
[Tiffani] And I love that you didn't shy away from giving me a really big piece of salmon.
The depth of flavor in the cioppino is just like next level.
[Justin] So, the liquid nitrogen with the salmon roe.
The problem for me is that they have now kind of shriveled
and their contents is kind of spilling outwards.
But I think you really worked well with that sports drink and it was a champion effort.
[Adam] I appreciate it. Thank you.
[Guy] All right. Last but not least, working hard.
Chef Aarthi, what do you have for us?
[Aarthi] So I have pan-roasted salmon with a seafood pilaf
as well as a chili sports drink granita.
[Tiffani] This is how you roast salmon like crispy skin, the seasoning is perfect.
This tells me you've cooked a gazillion thousand cooked pieces of salmon.
It's so delicious.
[Simon] I don't know how you managed to cook the chemical out of their sports drink,
and you managed to get some flavors
in this that I think are spectacular and work really well.
[Justin] And I think it marries quite well with the pilaf,
but I had a lot of questions about the caviar.
It's a big afterthought, and I don't think it needed to be
anywhere near this plate.
[Guy] Chefs, we are gonna send you back to the kitchens
and we will call you and we have a decision.
-Excellent job. Thank you very much. -[Aarthi] Very well.
Thank you.
[Guy] Give me a pro con, move it on.
Chef Adam, I love the overall flavor that that dish brought
for something that's kind of a one pot meal like that.
It felt like someone was cooking for a winner.
Had a lot of love to it.
Chef Aarthi loved the cook on the salmon
and I thought that use of the sports drink was pretty darn masterful.
[Simon] Chef Aarthi best cooked salmon but I thought Chef Adam
used his sports drink better to give a little lemon flavor for that broth.
[Tiffani] Come down to like liquid nitrogen, one was clearly
used heads and tails above the other.
[Guy] All right, let's get the scores in and post them to the board.
Time to find out which high-end dinner gets the highest score.
Adam, 20 points in gameplay, 20 points in taste,
10 in plating and let's take a look.
Thirteen in gameplay,
15 in taste, 6 in plating,
a total of 34.
Aarthi, 15 in gameplay,
15 in taste,
6 in plating, score of 36. Congratulations!
- [Adam] Congratulations! - [Tiffani] Wow.
[Adam] Way to go.
[Guy] Chef Aarthi, congratulations.
[Aarthi] Oh my goodness.
[Guy] Chef Adam, what a blast to watch you cook
and we appreciate you coming at Triple G.
-Thank you very much. -[Adam] Guaranteed. Thank you.
- [Tiffani] Yeah buddy. - [Adam] Thank you guys very much.
Appreciate you.
I didn't win today, but in life,
here I am a Food Network champ.
That can't be taken away from me.
Hopefully, more opportunities come our way.
[Guy] Ladies and gentlemen, meet the Ultimate Food Network Champ, Chef Aarthi.
[Tiffani] Whoo!
[Simon] [indistinct].
[Aarthi] I can't believe it.
There was a chef that beat an Iron Chef with me.
That's insane.
[Guy] The people that were involved in this competition today,
chef, were the best of the best.
[Aarthi] Yes.
[Guy] From Iron Chef, from Chopped and Beat Bobby Flay.
[Aarthi] Yes, absolutely.
[Guy] And Chef Aarthi, we have $15,000 coming your way.
And listen, see you guys next week in Guy's Grocery Games.
Adios!
[Tiffani] Yes, queen!