[Guy] People always ask me what Flavortown Market is really like.
Yes! Yes! Yes!
And there's no words that really can describe it
so I thought I'd show you.
We're rigging everybody with body-mounted cameras..
[man screams]
You get to see my point of view.
so you can see what we see.
Man, we're talking about the insane games.
$36?
The down and dirty on the cooking,
and all the off-the-rail moments that we have here in Flavortown.
-Hey, Lee Majors. What's up, buddy? -Hey! Guy.
- Nice to see you. - Good to see you. [laughs]
I am glad you're here. This is a special show.
I have got something for you. Can you stick around for a bit?
- I'll be at the pool. - Fantastic.
It's Triple G like you've never seen before.
Expect the unexpected and--
Wait, excuse me.
- Bret Michaels, rock star, what... - Guy!
You're stocking the milk.
I'm just making sure it's right.
I'm making sure to take care of it.
No, Bret, Bret! You're here to judge the show...
Oh! Oh, right.
- not to stock the milk. - Got it.
Oh, I'm telling you,
get ready for the Craziest Day in Flavortown tonight
on Guy's Grocery Games.
Who told Bret Michaels to stock the milk?
So, let's meet our chefs.
Now, first up, the powerhouse restaurateur,
the "SuperChef" himself,
Chef Darnell Ferguson!
[Darnell] Today is the Craziest Day in Flavortown.
So, this is different, but it's good.
You get to see my point of view.
Now, you get to see what I see.
Big man.
Next, acclaimed executive chef and culinary rock star,
ready to shred the competition!
The one and only, from the West Coast vault,
Michael Voltaggio!
[Michael] I have a feeling that things are about to ge a little bit weird here.
I have this ability to sort of excel when things get a little crazy.
My strategy going into the craziest competition today
is to... win.
Here we go. Big baller, shot caller.
Ryder's favorite chef.
[Michael laughs]
Then there's the Food Network star
whose supermarket song and dance routines are legendary!
The Kentucky woman, Chef Damaris Phillips!
Hi!
[Damaris] I mean, you all se behind the scenes right now
You see how many cameras and lights and moving parts there are.
Competition cooking, it's crazy, y'all.
And I'm part of that crazy, clearly, right?
Clearly. [laughs]
[Guy] What do you think of that? Isn't that great?
Nothing better than a body cam.
- Looking good, sister. - Thanks.
And finally, mega-creative chef
and ruler of a Southern California restaurant kingdom,
we call him "Shenanigans,"
give it up for Chef Brian Malarkey.
Whoa!
[Brian] Y'all wanted to come to Flavortown,
well, you gotta be me in Flavortown
'cause you're gonna follow it, right here.
- Yeah! - [laughter]
Oh, this is gonna get weird.
Chefs, gonna get my camera on you here.
You all know how wild it gets here in Flavortown Market.
So, tonight, we're gonna show our viewers the crazy side of Triple G.
Now, we've wired you all with body cams to give the viewer
that first-person shopper view of all the supermarket madness.
What are you doing, Shenanigans?
Getting ready. I'm just... whatever it is, let's just do it.
[Guy] You look like a mad scientist.
Anyhow, we've got two out-of-bounds rounds
that will keep you reeling.
The chef with the highest combined score for both rounds
will get to shop Flavortown Market for up to $20,000.
And that is gonna be determined by the judges.
But, where is our third judge?
Oh, you know what, chefs?
In honor of this crazy day, our third judge
is a very special poison-- I mean, person.
- [rock music plays] - He's a Triple G fan.
He's a baller barbecuer,
and he is the super rock star himself,
my brother from another mother, Bret Michaels!
[Damaris squeals]
- [Bret laughs] Whoo! - Whoo!
- How are you doing, man? - My man!
Good to see you.
How are you doing, Maneet?
- Oh! - Good to see you.
This is gonna be awesome.
[Damaris squeals]
I really like Rock of Love.
I'm just gonna go ahead and say it.
- Bret, watch out! Crazy fan. - [laughs] Whoo!
Oh!
[Guy] All right, chefs, let's get the party started.
We thought we'd start out with the craziest cart game ever.
We have stored four carts around the store.
Hunter has put two ingredien in each cart.
When I say "go", you're gonna go search for the cart
that you like the best.
You must use one of the ingredients in your first dish,
which will be a crazy fried appetizer that you'll cook in round one.
And then you'll use the other ingredient
to make some kind of entree in round two.
Don't worry about that. We'll talk more about it later.
And there's cash. There's cash in the cart.
And that's the amount of money we can spend.
- See, Damaris knows. - Oh, she's smart, yeah.
You have cash to buy additional ingredients
that you'll need for both dishes.
Oh, my God, Guy.
- There's so much info. - [Guy] Yeah, this is the key here.
The carts, they're not in three, they're not in two.
Oh, I know what's going on! [laughs]
I've finally got the game!
- You think that it's over in one? - Yeah.
Excuse me. Excuse me. Excuse me. Excuse me.
Hey, nobody said "go" yet.
[Brian yells]
[Guy and Hunter laugh]
It was so close.
- He starting to take over. - [Hunter] We're getting there.
-This is not... this is not how it works. -We're getting there.
- [both laugh] - [Brian] Here we go!
[laughing]
The two items that I find in my cart
are marshmallows and shrimp chips.
I must use one inside of my appetizer
and the other one in my entree.
Just sounds so delicious.
So, I have $34 to make my craziest fried appetizer
and an invisible entree I know nothing about yet.
So, you got marshmallows?
[Darnell] Marshmallows and shrimp chips.
- Oh! Yum. - Delicious, right?
[Darnell] When you think of fried food
first thing that comes to your mind is fried chicken.
I'm gonna grab the chicken cutlets
because I know they can cook faster.
Smart.
$4.99! What?
For my crazy fried appetizer
I'm gonna make a fried chicken southern egg roll
with greens, mac and cheese
So, my game plan with the marshmallows,
have a sweet potato puree and burnt marshmallow fluff
It's almost impossible to shop for an entree
that you don't know what you're gonna have to cook.
I don't have a game plan ye on how I'm gonna use these ingredients
to make an entree.
I mean, how do you start?
In round two, there's gonna be something special.
Well, there's gonna be something special
for somebody that's very special.
And I'll tell you more about that later.
But you just wait. You think it's getting weird?
It's really gonna get weird.
What do we got in here?
I'll just take the first cart I came to.
What do you got?
[Michael] I got some stuffing mix and some cake icing.
Is that what you went for?
$36? Guys.
Two rounds. 36 bucks.
Who's a giver?
- I guess I'm getting tilapia. - I am.
[Michael] We're shopping on a budget today.
First thing I grab is tilapi because it's cheap.
My plan is to make the stuffing mix taste like peanuts,
turn that into the breading for the tilapia.
And then, I'm thinking peanuts and grapes go together like peanut butter and jelly.
Now, I'm starting to put together the dish in my head,
peanut butter and jelly tilapia.
I don't know what I'm making for the second round.
I grab a whole chicken.
I'm grabbing ingredients that could be versatile
for both the first round and the second round.
Michael, you got this.
[Michael] Bret Michaels is here.
You know, if you could just throw me
one of those sweet potatoes right behind you.
You got it. You got it. Here you go. How's this look?
- That's perfect. - Boom.
[Michael] Am I surprised to see Bret Michaels here? No.
Like everything else with Gu you never know who his friends are.
I mean, he's friends with me.
[Brian yells]
[Brian] I go all the way to the fourth cart,
and it's got some tamarind candy,
some matzo crackers.
[yells] Oh, I don't want it!
And an envelope with $33 in it.
[yells] We're missing some money in here!
And that's what I got because I ran by the other ones already.
Oh...
Protein's expensive.
$3.99.
Calamari's gonna be my crazy fried appetizer
The matzo crackers are absolutely perfect for my tempura batter.
It's gonna be hot, spicy, over-the-top.
I'm talking some boom chicka boom boom,
with a bam bam on the backside.
Oh, watch out! I'm ethnic foods man.
So, I grab fermented Korean chili sauce.
Here you are. This is what I want.
That is my crazy fried appetizer.
Now, I'm shopping for an entree,
and I don't even know what that entree's supposed to be.
Chicken skins, amazing.
I have to make sure I have enough ingredients for my crazy fried appetize
and my entree, and I don't even know what it is yet.
I need something that's affordable.
Aji amrillo, why not, huh?
One shop. [whistles]
[Damaris] Why are they running so fast!
Taco shells and cotton candy
whammy whoa whammy.
$35. Rich!
What about if we put fried chicken on a deviled egg?
That's like Southern 101, and also pretty weird.
Damaris, what did you get? Cotton candy--
And taco shells.
Oh, taco shells is a winner.
Crunchy corn taco shells, I can grind these up and use these as breadcrumbs.
Cotton candy is just flavoring and sugar.
For my fried things,
deviled eggs with a little fried chicken on the top.
- Guy hates egg. - [gagging]
Thankfully, he's not judging!
Budget battle, y'all.
There's a ton of herbs inside of that goat cheese.
Because I don't know what the game is for the second round,
I'm trying to grab things that have a lot of flexibility.
$5.29. Oh, I'm gonna have to edit, me.
Hey there! Hi, everybody!
I don't wanna say I'm pulling for you, but I got you.
If I knew Bret Michaels was gonna be here, I woulda crimped my hair.
I end up at $34.91.
That is exceptionally well done.
These are my whammies.
[Brian] Got the gluten-free, the matzo style squares.
[Michael] Got stuffing mix that I was given.
This round. This round.
Bret Michaels flew in this morning.
He's doing the show with us today,
and then as soon as we're done with this,
he has to jump on a plane and go do a rock show in South Dakota.
- Yep, it's that fast. - [Guy] That's exactly what he does.
And you know what? He bought T-shirts for none of us.
- [laughing] - None of us!
- No, for both of you. - [both laugh]
[Guy] 20 minutes!
20 minutes to make your crazy fried appetizer.
Tonight, we're showing you Flavortown Market from everyone's point of view.
But there's one group that always reveals their point of view,
our judges.
Award winning chef,
who's culinary empire includes acclaimed restaurants and breweries,
and I think she's probably the mayor of Nashville,
the one and only, Chef Maneet Chauhan.
[Bret claps] Yes.
A Triple D OG
- who's conquered countless Triple G games in Flavortown. - Whoo!
Mayhem, himself, Chef Aaron May.
And making his premiere on Triple G,
a barbecue bad boy,
a music legend,
and a rocker who is totally off his rocker...
- Whoo! - my brother from another, Bret Michaels!
- Whoo! - Hi.
-Come on. Bring it in here. Bring it in here. -Get in here-- No--
[Guy] I'm telling you what...
So, here's what we have.
Inside of the carts they had two whammy ingredients.
Bret, if I could give you a music analogy,
it's like getting up and having two strings on a guitar.
- Done. - Okay. It is that bad.
- [Guy] All right, Damaris. - [Damaris] Yes, sir.
Are you really making something with eggs?
I'm making deviled eggs with fried chicken on the top.
I need to use a whammy ingredient,
so I'm using the taco shells
This is gonna work as cornmeal.
Now, I'm putting my corn chips in with my flour,
cutting up these little chicken bites.
They're gonna cook really fast.
Here's what I tell everybod that asks me about Flavortow
It is the hardest cooking competition show I've ever done
because you don't know what you're making, there's game play,
there's crazy Guy throwing crazy twists at yo
and then, also, you have 30 minutes.
It's like torture, but also pretty fun.
Not fun, fun. Not fun, fun,
which is insanity, which is crazy.
Crazy delicious!
We're getting the battle of Louisville here.
Damaris and Darnell,
Kentucky on Kentucky battle.
We're getting fried chicken from both of them.
That's a good day for me.
Talk to me. What's going on?
I'm gonna do, like, a Southern-fried egg roll, like, fried chicken in there,
some macaroni and cheese, some greens,
like, a sweet potato dipping sauce,
burn the marshmallows on there
like a good Southern Sunday dinner,
but in like appetizer form.
As long as I can move fairly quickly.
Very nice.
So, finally, everybody at home
gets to see what I have to deal with when I come here.
So, I can't call this Southe egg roll without greens.
So, in the pot, I have some seafood stock,
apple cider vinegar, sugar, some chilis.
Because kale takes a while to cook,
I just let it cook down in the pressure cooker.
You wanted crazy. Where's my fryer?
[yells] Party time!
Crazy fried appetizer. Calamari...
Tubes of tentacles.
Shopping on a budget.
First I start on my tempura batter,
AP flour...
A little bit of cumin,
paprika, cayenne.
And then I take my whammy...
My little matzo crackers here.
It's great, textural.
It's perfect for my tempura batter.
Turn it into dust, fold that in there.
Then I just whisk in some water, let it sit,
because I want my tempura batter to be bright and light,
yet crunchy.
[Michael] Time to go.
For my crazy fried appetizer I'm making peanut-crusted tilapia with pickled grapes
So, for my pickled grapes, I'm taking the white part of the scallions
into some red wine vinegar, some sugar,
pouring that over the top of the grapes,
and then getting them into the freezer as fast as possible,
so that they cool in time for me to plate the dish.
[Damaris] This is not a dis I would cook for Guy.
But this is a dish that I would cook for my rock star of love.
Hey, Bret Michaels.
[Guy] Damaris, what's on the game plan?
Oh! You're doing the eggs again.
What's going on? Did you not cook 'em for enough?
I didn't get mustard and I didn't get mayonnaise,
so, I'm leaving them a little bit jammy,
so that when I put goat cheese with it,
that's what becomes the sauce.
[dramatic music plays]
[Damaris] You don't like this? I know.
Also, I have that goat cheese.
This is gonna give it tang.
There's also a ton of herbs inside of that goat cheese.
It's crazy smart.
[Darnell] The key to perfec southern mac and cheese
is the word "gooey."
Butter, flour, cream, stock
and then I add my noodles with cheese.
It needs to have that sauce that's thick enough to pull apart,
but stay together.
[Guy] Darnell, how are we doing, buddy?
- Doing not bad, man. - What's the item?
- I'm doing an egg roll... - Okay.
with fried chicken, mac and cheese, greens inside of it.
I will give you points on very crazy, dude.
When people ask what Flavortown is like,
"Is it really that crazy? Do you really do this stuff?"
It's everything you see
multiplied times 100.
Got a lot going on over here for just an appetizer.
Are you gonna have leftover ingredients for the rest of this cook?
[Darnell] Yeah.
That's good mac and cheese.
The key to frying a really good egg roll
is making sure you get a tight wrap.
Now, my that my Southern egg roll is frying
it's time to focus on my marshmallow sweet potato dipping sauce.
My game plan with the marshmallows, are to soften them up,
that way I can spread them on the plate
and then burn the mess out of them.
How much crazier can it get from that?
Please give me a fried chicken in a fried egg roll,
fried on fried, that is hot fry-on-fry action, and I like it.
Who doesn't like a little hot fry-on-fried action?
[Brian] Okay. We're gonna do a little bit of yogurt-based sauce here.
Now, that my batter is bubbling up, I'm gonna make sauce.
Yogurt, fermented Korean chili sauce,
whisk it up, whisk it up.
Mmm! Oh, momma.
I get started on my crispy onions.
This may be the hardest challenge I've ever done in Flavortown
because Guy's not gonna let you just go grab a couple of things.
And so, I wanna keep us muc as I can for the next round
Go right to the fryer with that,
gonna cook them until they're nice and crispy.
Put our furikake on there.
Perfect, perfect, perfect, perfect, perfect.
The next thing I have to do is my calamari.
Come on, this is an appetize in every restaurant in the world.
I've got to do this right, my friends.
Look at those little nuggets of love.
[Michael] For the peanut-crusted tilapia,
my plan is to make the stuffing mix taste like peanuts.
Stuffing mix and peanuts...
why not?
Turn that into the breading for the tilapia.
- [Guy] How are we doing? - Guy, I am actually feeling pretty okay.
That stuffing mix turned out to be a good binder for the peanuts...
-Right -...to make the breading for my crazy fried
peanut and stuffing-crusted tilapia.
[Guy] What's going on with this?
The icing, probably in round two.
That's horrible.
[Michael] Flavortown should renamed Crazytown,
because the craziest thing about Flavortown is that I have never won here.
Anything that I do, I wanna be the best at.
And so, I wanna be the best in Flavortown.
Go check on the grapes, they're not cold enough.
Right next to the freezer is liquid nitrogen,
so, I'm like that will cool the grapes.
[Guy] Two minutes! Two minutes to go!
[Damaris] It's getting real crazy in Flavortown.
I am right down to the wire.
I'm gluing down the deviled eggs
with a little bit of fillin on the plate.
And now it's time to top with the fried chicke
[Guy] Guys, we've got 90 seconds!
Gotta get plated!
[Darnell] First thing I do is put my marshmallow fluff down.
I wanna burn that.
I get my sweet potato sauce on the bottom.
I cut my egg rolls and then I sit them right on top of the sauce.
So thankful this appetizer round is over with.
[Guy] 60 seconds. Let's rock and roll.
Here we go. Here we go. Watch this. Watch this.
Oh-ho-ho-ho!
We have crispy tempura calamari.
First thing I do is put down the sauce.
I do the old swoosh.
I slice some cabbage and I put it on top,
so that the calamari is not sitting directly on the sauce.
Then I top it with a little bit of my fried onions,
cilantro, mint, and some furikake.
He rocked it. Unbelievable.
[Guy] 30 seconds to plate.
[Michael] First thing I do is put the grapes and scallions
in the bottom of the bowl.
Fish sticks come out of the fryer.
The fish looks pretty good.
But I'm realizing that I don't really have a creaminess for the dish
or a tartare sauce.
I just put just a little lin of Dijon mustard
right over the top of the fish.
And then I add some chopped red pepper flakes and some dill,
just to get a little bit more flavor to wow the judge
Five, four, three, two, one.
That's it, chefs!
- Whoo! - [Guy] Well done.
- Here it is. - Wow!
- [Maneet] Whoo! - Here it is.
-[Bret] You got this. You got this. -[judges clapping]
- [Maneet] Wow! - [Aaron] Man!
What a bunch of pros.
Even though there's a friendliness,
there's also a "I wanna win this,"
and that's what makes it great.
All right, chefs.
Typically, we would take your appetizers, go over to the judging table
and go through the normal judging routine.
But because this is a special Crazy Day,
you'll bring your plates over,
present quickly to the judges.
Chef Shenanigans, bring your plates.
[Brian] Maneet, I just love you.
You might be my favorite of all time.
- Here you go, yo. - Aw!
[Brian] So, I went with a furi-calamari.
This is a fermented Korean chili yogurt sauce,
lots of mint, lots of cilantro.
My whammy ingredient was the matzo crackers.
I put them in my breading.
First of all, I just wanna say this rocks.
It had such a perfect kick of spice.
[Maneet] Love the textures,
and I think the utilization of the matzo in the coating,
I think it's a great idea.
It's very bold. I would expect nothing less from you.
I would have liked, maybe, even a little bit of dressing on there,
something really bright to cut through the spicy and the fried.
If I was gonna say one thing, just a little tinge of, maybe, lime.
It was a pleasure cooking for you.
- Thank you very much. - Thank you. [laughs]
[Guy] All right. Chef Darnell, take it away, buddy.
All right. I wanted to bring everybody to the South today.
Macaroni and cheese, greens fried chicken egg roll, just like Sunday dinner.
And if you get everything in one bite
and you scrape that marshmallow fluff,
it's like you have your dessert with the sweet potato pie as well.
It's really obvious why they call you the SuperChef.
It's amazing what you did.
When I saw the marshmallow and sweet potato,
when you described it like dipping it through with the egg roll,
it was just so, so smart.
Absolutely. But I'm gonna tell you something.
The way that you fried it,
it tasted so good.
And the macaroni and cheese perfect.
I love crispy.
And that Southern taste is incredible.
- Thank you. - [Bret] I loved it.
It also reminds me of a holiday and puts me in a good mood.
Oh, good to hear.
But I wish that the roll was fried for a little longer time
to give it more of that crunchy texture.
Thank you, judges.
[Guy] Chef Voltaggio, you're up next.
Oh! Here we go.
- [Bret] Oh! - [Michael] Judges.
Well, before I even bite into it, the setup is awesome.
Bret, big fan. Poison was actually the second concert I ever went to.
The music was huge in my family.
Thank you for saying that. It means the world to me. Thank you.
[Michael] My pleasure. Thanks for being here.
I took the ideas of peanut butter and jelly and gave you a
peanut and stuffing mix crusted tilapia...
-Here we go - with pickled grapes.
My appetizer is basically a fish stick for adults.
I am a peanut butter fanatic. And the fact that you mixed it with tilapia,
you're kinda eyeballing. You're thinking peanut butter.
Really, you're thinking fish. You're not sure where it's gonna go.
-It taste unbelievable. It does. -Thank you so much.
The grapes and having those pickled like that, it was right.
It was right.
The grape pickle at the base is such a smart idea.
It just gives life to the entire dish.
There is something familiar about it,
while it's still is elevated and sophisticated,
and only you can do that.
Thank you, Chef. That means a lot, really.
This is a gem of a dish.
The stuffing mix as breadin is great game play,
but it could use like a little body, something creamy.
Like tahini--
Give me a little more cash next time and I got you.
[laughs]
See you guys in round two.
All right, Damaris. You're up next.
- [Maneet] Hi, Damaris. - Hello, how are you?
You're looking gorgeous.
[Damaris] We're doing deviled egg with fried chicken on the top.
There's a herb goat cheese inside of there.
I used the taco shells,
ground them up and put them on the outside of the fried chicken.
This tastes incredible.
The thickness of the goat cheese, it just added to it.
The verdict is in, and this is delicious.
Taco shell breading, it's got like that nutty corn
like familiarity to it that I think is great.
I do get the jaminess that you're talking about which
almost acts as a remoulade or a tartar sauce
which goes with the chicken
- Maybe a pickle to finish the whole thing on top of it. - I ran out of money.
Being a few cent short, I wouldn't have known that. I thought it tasted great.
- Thank you very much. - [Guy] Thank you very much.
[Guy] All right, judges. It is time to score the appetizers.
Now, remember, 20 points available on taste.
20 points available on gameplay.
And 10 point available on plating,
for a total of 50 points available.
And let's see whose appetizers was crazy good
and whose was half-half, ba-dum-bum.
Chefs, thank you, judges.
I've got the scores, they're in for the crazy fried appetizer.
43 points, in last place, goes to Damaris.
In second place, 44 points, Darnell and Shenanigans.
Our winner, Michael Voltaggio, with 45 points.
- Congratulations. - [clapping]
All right, Chef. You have your choice between $1,000
or one extra point in the end.
- I'll take the point. - Voltaggio goes for the point.
All right, chefs. Today is a very special day.
Because today... is Hunter Fieri's 25th birthday.
- [all cheering] - Bring Hunter over here.
- Hunter, run out here like you're 25. - [all applauding]
Yeah!
- Hunter, hi-yo! - Whoo!
For your final challenge tonight,
I want you to make Hunter a very special birthday dinner,
something that you think Hunter would really like
and something that shows
just important you are as an uncle or an aunt in his life.
Wow!
And this right here, ladies and gentlemen, is worth big points.
Because on top of this all,
I'm gonna have Hunter up there weighing in
on the dish and picking which one he liked the most.
- Oh! - Yeah.
This just got serious.
[Guy] But before we break into this final round of the competition,
we have something for Hunter.
The superstar, Lee Majors.
Birthday cake for the birthday boy.
Come on, we need everyone up.
This place gets wild.
- Awesome to see you. - Well, me too, brother.
-You sure you can sing? [laughs] -Come on. Come here.
Thank you. Thank you. Thank you.
Wait, hold on. We got one more thing.
Hunter, because I love your family, your dad, you.
This is for you.
- Open it up. I ripped it off the studio wall. - Hold on here.
I told you it was gonna be crazy.
-Off the studio wall. 32 million albums worldwide. -You've got to be kidding me.
[Hunter] That's one of the greatest gifts. That is amazing.
- You are welcome, my brother. - Thank you so much.
That is awesome, that is-- You're the best.
[Guy] Now one last thing,
Lee has got some of the birthday cake to hand out.
Let's get it to the chefs first
because they've got to get back to cooking.
- There we go. - You're gonna find that this is a birthday cake,
but it's a bionic cake and you've got to eat it all.
You eat it all, you will have some bionic superpowers.
So you better get eating fast.
As you as you're done with your cake--
Hey, Darn, this is not in our diet.
- No, you're not done, yet. - This is the worst challenge ever.
[laughs hysterically]
[Aaron] The time's ticking away, guys.
- This is humanly impossible-- - The thing's ticking right now.
This is going against Darnell's everything right now.
I love bionic cake. There we go.
- [Guy] Voltaggio, Malarkey-- - [Brian screaming]
- All right, Damaris. Go. - Yeah!
I told you that this was gonna be a crazy day.
Bionic cake, Rockstar album, Hunter's birthday, what else could happen?
I'm making a chicken skin spring roll.
I've never cooked for Hunter before.
But right now, I have all the ingredients that you would find
in a spring roll.
I throw the two red peppers into the fryer. That'll char the outside.
I take the cabbage, I'm gonna start roasting it into a cast iron pan.
I'm getting everything roasted,
so that when I do put my filling in the chicken skin
I don't want the water coming out because my chicke skin will get all loose.
And nobody wants loose chicken skin.
If anybody can just take a moment and reflect on what's happened
thus far in today's activity.
World-class chefs, 1-hour cook,
body cameras, super rock star shows up,
movie star legend, Lee Major was here, brought the birthday cake out,
an album was ripped off the studio wall,
chefs had to pound a big old chunk of cake...
It has pushed Malarkey into another stratosphere. He's lost his mind.
Get Malarkey some sugar. Yeah, that's what he needs.
[Guy] 22 minutes.
I have a question. Do you think they're wondering what Hunter would like?
They're going to find a way to convince us
that they thought about it.
Okay. Even if they're lying?
- Oh, yes. - Even if they're lying.
- Brand it. - That's what it is all about.
[Michael] I have a very limited amount of ingredients left,
but I have chicken.
So I want to get as much ou of this chicken as possible
All right, Voltaggio. What's gonna be on the menu for Hunter?
I got a whole chicken, so I'm gonna try and give Hunter as many preparations
of chicken as I possibly can.
I like it. I like it.
This dish is called Hunter's Birthday Chicken Extravaganza.
For the thighs, I put them skin side down.
I throw some onions in ther and let those onions cook in that rendered chicken fat
I'm gonna start making a barbecue sauce. Red wine vinegar,
some Dijon mustard, soy sauc with plenty of frosting.
Strawberry frosting barbecu sauce is kind of crazy, but it has sweetness and viscosity
Now that you are a barbecue guru...
- Right. - will it blasphemy
if the strawberry frosting is used as a barbecue sauce?
I think if done right-- again, I'm leaving it up to the professionals,
I think it will be incredible or a complete disaster.
I don't know which.
You know, the sauce is actually quite delicious,
even with the strawberry frosting.
[Guy] All right. Damaris.
What're you gonna make here? What's gonna be the special meal?
I'm gonna make eggplant rag...
Well, you know, we love grits in our family.
-[Damaris] Okay, good. So we're doing grits. -I mean, we're big grits fans.
How does Hunter feel about tempeh?
I don't know what his tempeh-ture is on it.
[chuckles]
I did not have Hunter Fieri in mind.
I'm gonna make some grits.
What does Hunter even like? What is life?
I need to use a whammy ingredient.
Cotton candy is just flavoring and sugar.
I can use this as a vinaigrette.
This paired with those fresh herbs, cilantro,
parsley and chives, it's gon feel like confetti just
sprinkled all over the top of the dish.
[Darnell] I don't know Hunter as well as the other competitors.
They all know Hunter. Me, I just judge him off his clothes.
He has really nice shoes on Make me feel like he likes the nicer things in life.
But his T-shirt lets me kno that he likes to have fun to
So I'm gonna make a dish that's both bad and bougie.
Darnell, is that the most cake you've eaten
in the last five years of your life?
It was a lot. [laughs]
[Guy] All right. What's on the menu?
Parisian gnocchi and then I'm gonna fry the chicken
- in the shrimp chips. - Got it.
Parisian gnocchi is like a pate a choux.
They're the lightest, fluffiest pillows ever.
- And then finish it with some eggs and cheese. - [blender whirring]
I just have to cut my pasta into perfect shapes.
When they're done, they should be fluffy
and they should just be formed together.
Like, you should feel like it's not gonna fall apart.
While my gnocchi is coming together,
I'm gonna work on frying my chicken.
This chicken won't be like the last.
I'm gonna mix my shrimp chip and my panko breadcrumbs.
Shrimp chip in crusted fried chicken.
The reason why you haven't heard of shrimp chips befor
is because no one really wants to eat them in America.
[Maneet] Darnell is going to deep fry chicken in the shrimp chip mixture.
Gotcha.
Sounds good.
We'll have to wait to see.
I have from my first shop aji amrillo.
South American chili that is very complex in flavor.
So I'm able to put the tamarind kids candy in there
It taste phenomenal. Who knew?
I get all the vegetables caramelized, they look incredible.
And now, I've got roll it up into the chicken
and get that chicken skin crispy.
I drop it in the fryer...
Explosion.
This is what you fear, is when everything goes wron at the last minute.
[Guy] What a mess!
I can't focus, man. I went for it
and I'm having a little problem right now, Guy.
Please don't tell anybody.
I don't 'em to know that I'm actually fumbling around right now.
And I could be having a crisis.
Pivot!
You like salads, right?
Maybe... Hunter wanted to have a salad for his birthday.
So that chicken skin is goin' in the fryer
and make a chicken skin crackling.
Almost like the croutons in my salad. [mimicking train horn]
Get on the freak train with Malarkey.
Get Malarkey some sugar. Yeah, that's what he needs.
For the breast of the chicke I know that I have two breas I need to get four portions
So to make this bigger, I pound them out.
And I'm going to re-employ this stuffing and use that to bread my chicken breast.
Drop it into the fryer. I want that like nice golden brown.
I grabbed one sweet potato. That's a cheap ingredient and I could make stuff.
I throw that sweet potato into the blender to make it a sweet potato puree.
I've got my dates which I spent a lot of money on.
I pickle those in some red wine vinegar.
[Damaris] I'm gonna make a puttanesca sauce, eggplant to fill it out,
tempeh to add some protein and nuttiness.
The puttanesca sauce was very olive forward,
so I'm hitting it with some of the cotton candy to sweeten it all up.
- [Hunter] Damaris, how are you doing? - Doing good.
- Happy Birthday. - Thank you.
I'm making you something that's gonna make you smile.
I like that. That's very nice of you. Thank you.
Well, it's crazy, crazy, crazy.
I don't think that it's something that
Hunter necessarily knows that he wants,
but isn't that what growing up is all about?
[Darnell] This fried chicke is looking fire.
And it doesn't even look like the first round's.
It's darker because of the shrimp chips
Like, it just looks like a beautiful crispy fried chicken.
You know what they say, "It ain't easy being super."
Oh! There we go.
[Guy] Guys, we got 90 seconds. Gotta get plated.
[Brian] I put down the aji amarillo
tamarind candy sauce,
and then on top of that, I put my beautiful fried inner fillings.
I get my herbs goin' on in there.
I'm using the chicken skin as my croutons.
And then, I just furikake that thing up and boom!
[Guy] One minute.
[Michael] I've got my chicken breast, the breading looks good.
I put the fried chicken down
The barbecue sauce.
The thigh.
A little dollop of the sweet potato puree.
And then pickled dates.
[Damaris] The grits go down They're perfect.
They're making a little blanket for this puttanesca.
This is a gorgeous rustic dish.
[Guy] 30 seconds to plate.
[Darnell] I put my Parisian gnocchi on the bottom.
I put my fried chicken on top of that.
And then I just sprinkle my braised kale greens I had from the first round.
Five, four, three,
two, one.
-That's it, chefs. Stop working. -[Maneet] What!
- [clapping] - [cheering]
[judges laughing]
[Guy] There it is.
Happy Birthday!
All right. Hey, listen, I've got good news and I got bad news.
One, it's been awesome that you're here.
Two, your management team says the plane is waiting.
I don't want you to leave. But your guys are saying you've got to go.
- Hunter, you take over the judging position. - All right.
I cannot leave until I say thank you. I love you.
- Hunter, you're the rock star. - Thank you, brother.
- Okay. - I love you, brother.
-Here, no, no. Sit. Here you go. -I'm glad you could make it.
Guy, I love you, brother. I'm coming back in for one more.
-You're awesome, man. Love you, brother. -Love you.
- That's great. All right, get the plane, get out. - I love your show.
- Tell the chefs they rock. - The great, Bret Michaels, ladies and gentlemen.
-[Guy] Adios, brother. Thank you. -[all cheering]
All right, judges. Here we are. This is the second and
final round of the Craziest Day in Flavortown.
Chefs, you had to make a special birthday dinner for Hunter.
Up first will be Chef Darnell.
All right, so, Hunter, for your birthday today,
I wanted to give you some straight up fried chicken,
fried with my shrimp chips.
I did some Parisian gnocchi as well.
And I have a little bit of pickled pressure-cooked kale
just to add a little bit of saltiness to the dish.
SuperChef Darnell,
this is truly elegant.
I never would've guessed it would work as well as it does.
I love fried chicken, I love gnocchi.
Each part of it, you killed. Matter of fact, it was cooked perfectly.
Seasoning was great.
If it had a fresh salad on top of it,
I think it would've taken it to the next level.
Thank you.
Up next, Chef Damaris.
So I have for you all an eggplant and tempeh puttanesca
over top of grits.
I really tried to lean in to my whammy dish which was a cotton candy.
So the vinaigrette is whole container of the cotton candy melted down.
♪ It's your birthday ♪
♪ Hey, who likes olives? ♪
♪ 'Cause I can make you an olive cake ♪
♪ If I had time to bake you a birthday dish ♪
[all cheering]
This is great. That was wonderful. Thank you.
This is delicious.
I'm not missing the meat.
Because it is hearty and the flavors are deep enough
that it's standing up to it.
But a question, how much my little nephew, Hunter...
would dream of this dish for his birthday?
Definitely not something that I would like--
If I saw it in a restaurant, I'd be like, "Mmm, maybe."
Okay.
Chef Voltaggio, you're up next.
All right, Hunter, so, took a whole chicken,
broke it down into two cuts
Boneless thighs that were slowly caramelized in a pan.
Breast, I pounded it out and did like a little Milanese.
I also had to use pink icing.
So the icing was turned into a barbecue sauce.
I love the juxtaposition of this chicken thigh,
which is soigne like, really just perfectly cooked.
And then, this like almost chicken schnitzel, chicken Milanese type.
The strawberry frosting, to me, I thought was the toughest ingredient.
You converted it into a sauce which has a silky texture. Amazing.
Thank you.
I would have that sauce in a jar.
- Thank you. - That sauce is bomb, dude.
But I am not a big fan of
the dates that you've added on top.
Dates do have a very mealy texture to it.
Thank you.
To not be outdone, ladies and gentlemen,
the one and only, Chef Shenanigans.
Hunter, for your birthday, I said, "You know what?
I bet Hunter has never seen a deconstructed spring roll before."
You have all of those things that you would get I a spring roll,
topped with some nice Fresnos, cilantro, some mint.
I've made a aji amarillo tamarind vinaigrette.
Lots and lots of flavor made with extra love.
- Boom! - Boom!
Never had deconstructed spring rolls before.
-Right? -I mean, dude. It's gangster.
I taste like a spring roll. The mint really does it for me.
The mint shows me spring roll.
I wanted that in some peanut butter sauce.
This screams celebration. It's fanciful.
It's fun just like you are.
It's really, really nice.
If you would've added maybe just some lettuce leaves
and made this almost into a wrap,
that would've been absolutely fantastic.
- Happy Birthday! - Thank you.
All right, judges. Chefs, nice job.
- Thanks for making Hunter's birthday special. - Yes, thank you.
We're gonna send you back to the kitchens.
When you come back,
someone will win something.
Good luck.
All right. Let's go ahead and bring the chefs back in, please.
Judges, thank you very much.
Hunter, you did a great job filling in.
We lead right now, Darnell with a 44.
Voltaggio with a 46. Damaris with a 43.
And Shenanigans with a 44.
Up first, Darnell.
Gameplay of 15, taste is 17,
plating is 7, total of 39.
83.
Voltaggio.
Gameplay 17.
Taste at 18.
- Plating is 7.42. - Whoa!
- Great job. - [Guy whistling]
- 88. - [Damaris groans]
Damaris.
16 in gameplay, nice.
15 in taste.
8 in plating for a 39.
But enough at 82 to take Voltaggio.
Shenanigans, it's all you.
15 in gameplay.
17 in taste.
8 in plating. It's not a 44. It's a 40. There you have it.
- 84 points. - Wow!
- Congratulations, Michael Voltaggio. - [all clapping]
Well done!
Chefs, before you guys all depart,
Bret Michaels had to leave early today.
Bret would like to make a $5,000 donation
to the charity of your choice.
Darnell, Damaris, Shenanigans. Thank you very much. Goodnight.
And we're out of here.
Bret Michaels, he has given me life.
He just gave us $5,000 for my charity in Louisville
See you, everybody.
[Darnell] Thanks, Bret Michaels.
I'm going to donate it to Blessings in a Backpack,
the Louisville chapter.
[Brian] Bret Michaels, thank you very much.
I love you, man. Taking care of our family.
I'm going to give it to Golden Rule Charity.
Michael Voltaggio, who would you like to make that donation to?
The Los Angeles Mission in Downtown LA on Skid Row.
Nicely said.
Ladies and gentlemen, the winner of the Craziest Day in Flavortown.
Give it up to the Volt, Chef Michael Voltaggio.
-Yeah! Nice big fat score. -Thank you, guys, really. Thank you.
Come on over. We're gonna go shopping, buddy.
- Chef, you have several ways to make the money today. - All right.
You have the ABC spree
or we have a big fat check behind that door
with a set amount on it that is somewhere between $10,000 and $20,000.
- I'd go for the ABC spree. - All right. Let's do it.
[Guy] Before you run, let's take a look at what the check was gonna be.
[Michael] Okay.
You can do better than that.
Okay. Here we go. "Popular leafy vegetable. Starts with the letter 'K.'"
- [Guy] He's off. - [Michael] Kale, Kale, Kale.
I need to find five things.
I'll grab all the kales, just in case.
"Popular rice wine starts with the letter 'S.'"
- [Michael] Sake. - Yes!
That is an $8,000 bottle of Sake.
Here we go. 4,000 bucks. "Cured pork product
that starts with a 'G.'"
Guanciale.
The jowl, smoked from right here.
Guanciale.
- [Michael] 12,000 bucks. - [cheering]
"The semi-soft cheese starts with the 15th letter of the alphabet."
I'm actually going like this.
"O".
I get to "O". And where do get to? Oaxaca.
- [Hunter] I always get so nervous during this. - [Maneet] I know.
- I get anxiety. - I know. I'm going to blank on something.
Four, three, two, one. Stop.
Sixteen racks for your boy here in Flavortown.
First time I won.
16,000 bucks. You made 1,500 more than you thought
you were gonna get if you took the check.
- There you have it for his first win. - Thank you.
It was a crazy day, a crazy win,
from crazy hair.
Did you dig that or what? You got to see the real deal.
This is Flavortown and we'll see you next week.
Adios!
- [Hunter] Yeah, buddy. 16,000. - [Maneet cheering]
Yes!