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00:00You know, a loss on Triple G can haunt a chef forever.
00:04Chef Arturo, it was great to have you.
00:07Chef Kelsey, great having you.
00:10All they want is one more shot to make it right.
00:13So tonight, three chefs who are hungry for a comeback
00:16are coming back to Flavortown Market to battle for redemption.
00:19I am here today to prove that I am a winner.
00:23I am tired of losing.
00:24I'm tired of coming in second place.
00:25You've got to watch out for me.
00:27I'm trying to win the title, the bragging rights,
00:29the money, everything.
00:32Who will turn their second chance into a first place finish?
00:34Redemption was the challenge today,
00:36and I think you did that with this dish.
00:38I was going to make it happen no matter what.
00:40It's ultimate redemption right now on Guys Gocery Games.
00:46All right, let's meet our chefs.
00:47Now, first up, Mika Leon, the Miami chef who lost Triple G
00:51cooking with other people's ingredients.
00:55Last time I was here was a relay.
00:56I had a chef shop for everything,
00:59a chef cooked half the meal, and then I had to show up at my station
01:03not knowing what was going on.
01:04I had to finish a double-cut pork chop in 10 minutes.
01:07I understand why you sliced the pork in half
01:10and threw it in the fryer, but it made it a little tough and dry.
01:13How does a Cuban lose on a pork dish?
01:16Welcome back, chef.
01:17Welcome back.
01:18Go get them.
01:19This time around, there's no pointing fingers.
01:21There's no blaming other people.
01:23This is all on me if I lose.
01:25And then there's Arturo Leighton, the Memphis chef who went home on a high-end bacon dish.
01:30What I'm missing is texture, a little bit of crunch.
01:33Okay.
01:34But it's back to smoke the competition.
01:36Last time I was here, I came in guns blazing, and you start thinking and you start grabbing stuff.
01:43I think that I just over-complicated things.
01:45What's up, G?
01:46Welcome back, chef.
01:47Nice to have you.
01:48You won't believe the pep talk my mom gave me after the competition.
01:52It was brutal.
01:54Arturito, I don't know why you made that decision.
01:56And I'm like, dude, I have 30 minutes, mom.
01:59Like, are you kidding me?
02:03And finally, Kelsey Murphy, the Indianapolis chef who never quite recovered from accidentally
02:09hitting me with the cart, nor have I.
02:11I'm sorry, guys.
02:14Wow, sorry, guys.
02:20I'm just kidding.
02:22What's up?
02:23I promise, I promise, I'm gonna be super careful, this guy.
02:27Okay, yeah.
02:27Coming on Guy's Grocery Games for the first time is terrifying.
02:31I was so nervous.
02:32You really have to work on your knife cuts.
02:35Hence why I might have hit Guy with the grocery cart.
02:40Welcome back, chefs.
02:42We invited you back to Flavortown Market because we saw that special spark in you
02:46that says we deserve a second chance.
02:49Let's go.
02:50Right?
02:51Let's go.
02:51So we have hand-selected two ambitious games that we think will perfectly showcase your talent.
02:57Oh, nice.
02:58Now, unfortunately, the chef that falls short in the first round will once again be checking out.
03:03No.
03:03But I guarantee you, one of you will go on in the second round to shop Flavortown Market for up to 20,000 bucks.
03:10Woo!
03:11I like that.
03:12Now, on your first step of your road to recovery, we have realized that you have something in common.
03:19We've lost.
03:21We've lost.
03:22You have lost.
03:23That is true.
03:23Besides not winning, you all went out on a pork-based dish.
03:29Yes.
03:29Mika, you're part of a team making a winner's pork dinner.
03:32I never want to see a double-cut pork chop.
03:35Kelsey, you had to make a best pork dish.
03:39Yep.
03:40And Arturo, you had to make a high-end bacon dish.
03:43Some swine dining.
03:44So I thought, why don't we start your culinary comeback by making a redemptive pork dish.
03:51Yeah.
03:52All right.
03:53A pork dish is so special, and it's going to erase everybody's memory of that first dish.
03:58Redemption.
04:00But I've got a challenge for you.
04:02I've got a game.
04:03I want to make sure that you...
04:05Sorry, really quick.
04:05Um...
04:06Oh, here we go.
04:09Wait, he's looking at me.
04:11Kelsey, right there.
04:12I'm just saying.
04:12No, it makes sense.
04:13It makes sense.
04:13It makes sense.
04:14Yeah.
04:14Oh, no.
04:16Hunter has a really good point, and we don't have the insurance to cover such lawlessness.
04:22Oh, no.
04:23I mean, take a moment, folks.
04:24Have you seen this clip?
04:29Whoa.
04:30Oh, sorry, Guy.
04:31Wow, sorry, Guy.
04:32Next, on Guy's Grocery Games.
04:36I'll never live it down.
04:38Ever.
04:38Chefs, go ahead and step in front of your carts.
04:41Oh, no.
04:42Sorry, everybody.
04:43Is this because of you?
04:44We are going to play one of the games that nobody likes, everybody fears, no carts allowed.
04:51Oh.
04:51Oh.
04:52So anything you want to cook with, you have to be able to grab in your hands, and you only get one trip.
04:58Oh, I hate that.
05:0130 minutes to shop, prepare, and plate a redemptive pork dish using only what you can carry back to your station.
05:09Damn.
05:10It's go pig or go home.
05:12Wow.
05:12Oink, oink.
05:13On the count of three, two, one, I will say go.
05:22I am here today to prove that I am a winner.
05:25I am tired of losing.
05:27I am tired of coming in second place.
05:29I am here to win and take home a paycheck.
05:31I want to do like an Asian pork rib situation, which is a risky decision.
05:38Pork ribs, we like to cook those for hours.
05:41Oh, um, but it's redemption.
05:44If I'm going to go home, it's going to be because I swung big.
05:47I love to see chefs come back and get the chance for redemption.
05:51Hello.
05:51Watch out for me.
05:52You got to watch out for me.
05:54I don't care if I lose playing horse with Ryder.
05:56I want redemption the next day.
05:58I think that this is what they deserve.
05:59Oh, man.
06:00Oh, these ribs are too big.
06:03All right.
06:03I'm already having trouble.
06:08I do Asian sticky wings at my stadium food concept and have a great sauce that I do with those.
06:14Where's the fish sauce?
06:16We have to remember there's two other people who are also here for redemption.
06:20Gochujang.
06:22They don't want to lose.
06:23Guy, where's the green onions?
06:24All right, over here.
06:26Oh, hey, thanks.
06:29So this is going to be a ton harder than it was before.
06:32The stakes are way higher.
06:34The scallions are calling.
06:36Ding, ding.
06:37If I'm going to actually get these pork ribs on the plate,
06:40I need to start pressure cooking about five minutes ago.
06:43Pressure cooking ribs.
06:45Wow.
06:46Well.
06:46I'm impressed.
06:47We'll see what happens.
06:51I immediately see the secreto iberico.
06:53It's my favorite cut of pork.
06:55It has a perfect kind of ratio of meat to fat.
06:59So I think I'm making an anti-cucho marinade secreto iberico.
07:04Ajà amarillo and rocoto are Peruvian pepper sauces that I use as the base of that sauce that I'm going to be marinating the pork in.
07:12They pack like flavor bombs, punch in your face.
07:16If I'm going to redeem myself for a pork dish, I'm not going to serve you microwaving bowl rice.
07:21I feel like that would be a slap in the face.
07:23I already lost on pork once.
07:25If I lose on pork twice, that is just take my Cuban card away.
07:30You can use your apron like this.
07:33Oh, I love you guys.
07:36No one ever wants to go out in a first round.
07:40But even more so on a redemption episode.
07:43Oh, dear.
07:46Okay, okay, okay.
07:47I'm usually known for doing Asian food.
07:50But something about Chef Mika, she kind of reminded me a little bit of my Latin roots.
07:55And I start thinking a chorizo tostada.
07:57There's a pre-made chorizo.
07:58I don't really have a lot of room to season a ground pork into chorizo.
08:03I've seen people use pre-made things before, and they've won their competition.
08:08Why should I be any different?
08:09So I grabbed the masa to make my own tostadas.
08:13Last time, I overcomplicated my dish that sent me home.
08:16For today's swine dining challenge, a bacon gnocchi from scratch.
08:20So this time, I'm going to keep it simple.
08:22Focus on layering and balancing the flavor super well.
08:25I look over and, like, shiny object syndrome, kumquats.
08:30They're not very common in grocery stores in Memphis.
08:33I can make a nice pickle with this.
08:34One shop, am I going to regret this?
08:36It's a little homage to the Asian cooking I do back home.
08:39But here we go.
08:40We're going to get started.
08:41I'm trying to make my mom proud.
08:43I disappointed her in high school.
08:44I didn't really go to a great college.
08:46So I came back so that she can stop complaining and stop yelling at me for once.
08:51All right.
08:52Let's meet the judges like our chefs who are known for their quick comebacks.
08:56The rock star restaurateur whose new Maryland restaurant, Y Oaks Tavern,
09:00has received rave reviews.
09:02The one and only Michael Bottaggio.
09:04Thank you for having me.
09:05James Beard, award-winning chef whose newest eatery is Silicon Valley's hot spot.
09:11The Valley Goat, the one and only Iron Chef Stephanie Izard.
09:15And the chef owner of renowned restaurant, Huncho House, who is named Maryland Chef of the Year 2024.
09:22You've got to be proud of that.
09:23The one and only Chef Tobias Dorzon.
09:26Michael Bottaggio, what would be your go-to pork dish for this?
09:29I think I would have grabbed the same cut as Mika.
09:32She got that secreto iberico, which is a cut from near the shoulder.
09:35And it's got all that fat in it.
09:36Whoa.
09:37Kelsey's taking the biggest risk.
09:39I think the ribs is obviously a challenge within the challenge.
09:42We have limited time.
09:43And I think Arturo's playing it a little bit safe.
09:46He is making his own tortillas, but nonetheless, everybody makes their decision.
09:4925 minutes.
09:51The pork ads will be with me today.
09:53So it's ribs.
09:54I think we've got an Asian theme.
09:56Yeah, Asian theme.
09:57I got all the fish sauce, chiyokoji, gochujang.
10:00Are you going to cook them in the marinade?
10:02Yeah.
10:02When they come out, I'll probably stick them in the fryer quick.
10:09I pressure cook some at home.
10:12So why not do it in 30 minutes on Guy's grocery games?
10:16And we're going to get these going as long as we can to tenderize them up.
10:22Chiyokoji is an Asian marinade.
10:24It's just like a flavor bomb.
10:26We got soy sauce.
10:28We've got some fish sauce, just all the yummy ingredients.
10:31I do like a version of these like Asian sticky wings at my stadium concept.
10:36Yeah.
10:36So this is very similar to that.
10:38My elevated game day food.
10:41Pressure cooking is amazing, but also terrifying.
10:45It can cook things in a tenth of the time.
10:50Pressure cooking is let it go.
10:52Since you need it to cook as long as possible, I'm going to open that with five minutes left
10:57and just hope that it's cooked.
10:59If it's not, there's nothing I can really do to save it.
11:05She's got this thing full blast.
11:07It's going to be a dicey game here.
11:12Chefs, you have 20 minutes, 20 minutes left to plate that pork.
11:16This is a pork redemption challenge.
11:19I mean, the interesting thing here is that all of them have the nerves of having lost here before.
11:23So it's like they're trying to get past the fact that they've lost and never won,
11:27and they're trying to win.
11:28I'm going to get some rice going, which I know is dangerous in competition, but you know me.
11:33Mika's making rice.
11:34That's a little ambitious.
11:35What do you got?
11:36Um, I'm doing a green Peruvian rice with an anticucho and marinated secrete iberico
11:43with some tostones and a jilla amarillo.
11:46When is this rice starting, chef?
11:47Right now.
11:48I'm not going to win with an okay dish.
11:50Like, I want to blow it out of the park.
11:52No risk, no reward.
11:53Some cilantro with water.
11:55It's going to be like a green rice.
12:00And then I add that green cilantro to water.
12:03I have to set it and forget it.
12:06Now I can finally start making the marinade.
12:10A ton of rocoto paste, ajà amarillo, cumin, and oregano.
12:14It's such a bomb of like peppers and spices.
12:19It really elevates the secrete iberico.
12:24The pressure's on because now I'm like, I really have to win.
12:27My husband, he was kind of bummed that I lost.
12:29And now I'm five months pregnant, which you can't tell really, but I'm really pregnant.
12:34I'm so excited for the new baby to expand my family and just to continue kind of the legacy
12:40of like all our family recipes.
12:42This will be the fourth generation in food, so I'm just ecstatic.
12:47But I feel good this time around.
12:49Toodle, how are you doing over there?
12:51I'm sweating over here.
12:52We look over on our Turo station and he's taking a very different approach where he has an already
12:56made chorizo.
12:58I lost last time.
12:59I'm going to make this as easy for myself as possible.
13:00Turo, what's on the game plan?
13:02I'm going for tostada.
13:03I'm going to make some fresh corn tortillas.
13:05What pork did you get?
13:06I got some chorizo.
13:08So chorizo, cilantro, and some kumquats.
13:12And some kumquats.
13:12Do a little quick pickle on it.
13:14I just think it's a little sweet element going with the spicy chorizo.
13:17I think it could be awesome.
13:18You feeling good?
13:19Feeling good.
13:19Get a little color on that.
13:21All right, I got to get these tortillas started.
13:24Tortilla presses tape time.
13:28Let's hope this works.
13:34I just throw it on the plancha.
13:36You want to make sure you cook it three times.
13:3845 seconds on one side, minute and a half on the other.
13:41Then you give it its last flip.
13:43To make a handmade tortilla, to get it cooked,
13:47then to get it cooled, then to fry it.
13:49Not always the easiest process when you're working with fresh tortillas.
13:52Yeah.
13:53I'm just like crossing my fingers because if this doesn't work out,
13:58this could be a huge problem.
14:02I owe my entire career to my family.
14:05Ever since I was a child and even in the womb, my parents were line cooks.
14:09Everything I've ever done has revolved around food and I'm so grateful for my family.
14:13There we go.
14:1815 minutes!
14:19You've been here before and you didn't win.
14:21You're coming in for redemption.
14:22Does that make you want to make a choice like Kelsey did where she thinks,
14:26I need to go above and beyond?
14:28In under 30 minutes, attempting to cook pork spare ribs.
14:31So these are cooking now and I'm going to get a glaze going.
14:35It's going to be freaking delicious.
14:38This is the piece de response for these pork rims.
14:41Soy sauce, fish sauce, gochujang, brown sugar.
14:45I could not have my only time in grocery games be hitting a guy with a cart.
14:52One of my most embarrassing moments in my life.
14:55Of course you would do that, Kelsey.
14:56Like that's very on brand for me.
14:58I'm very high energy and I'm very competitive.
15:02I'm going to start cooking that down and getting it to get a thicker consistency.
15:07Next, I think an herb sauce would also be that creamy note that's going to help bring this dish together.
15:14I am married to Brandon and we have the three craziest little kids.
15:21I do this stuff for them.
15:23I am here today to prove that I am a winner.
15:28What is our green salsa here?
15:29A herb mix, shirikoji, a little sesame oil just to get a little herbaceous.
15:33It's delicious and it's green.
15:35I like that.
15:35I like any color contrast.
15:3710 minutes chefs, 10 to go.
15:41I just want to kind of double down on that sauce and keep adding it
15:44so it keeps getting into that pork.
15:47A classic tostone is just a double fried green plantain.
15:50The greener, the better.
15:54What we got over there?
15:55We got tostones, green plantains.
16:03Arturo, how are you doing?
16:04I'm trying to do some pickled kumquats.
16:06Ooh.
16:07Kumquats are used in Asian cuisine.
16:10It's not very common to use kumquats on a tostada,
16:12but I figured I can make a nice pickle with this,
16:14and the sweetness and the acidity would help balance everything in.
16:18I need to get these tostadas done soon.
16:21I came into Flavortown, made my own tortillas.
16:24I don't know how often that happens, but I felt like taking a risk today.
16:28I'm kind of looking forward to this tostada.
16:32I'm feeling pretty good about this.
16:33My pals of pork, you've got five minutes, five to be plated.
16:37It is time to open the fresh cooker.
16:43It is do or die.
16:44I have no more time.
16:48How are we looking?
16:49Um, they could be worse.
16:50They definitely need some crisp.
16:53I'm okay.
16:54These puppies are going to go straight into the deep fryer
16:58and build as much flavor and continue cooking for as long as possible.
17:03Three and a half.
17:04I go to check out my tostones.
17:08I go to check out my rice.
17:09It has to be perfect.
17:14Chef's kiss.
17:15I want the judges to be like,
17:17what is in this and why is it so good?
17:20I check out my pork.
17:26Kind of just like melt in your mouth.
17:28It's delicious.
17:29I'm trying to win the $20,000.
17:33Like, I'm trying to win the title, the bragging rights, the money, everything.
17:40Two and a half.
17:42The pork rims looks just like I would want it to look.
17:45We're going to dip them all through that unctuous, beautiful sauce that I made.
17:49I taste one of the pork ribs.
17:58It's tender.
17:58The first thing that goes down is my herb sauce.
18:03Two pork ribs go on the plate.
18:06This dish looks gorgeous.
18:09If you could write something about this, the title would say headline redemption.
18:14I actually pulled this off.
18:1590 seconds, chef.
18:2090 seconds.
18:21I got to get plated.
18:23I never had enough time.
18:25So I'm down to the wire.
18:26Chorizo is looking awesome on this crunchy tostada.
18:30And then I grab my kumquat.
18:32I'm placing them throughout the tostada.
18:34So at least you get one in each bite.
18:35My mom, she's going to be up screaming at the TV as if it was like the finals of a sporting match.
18:41Five, four, three, two, one.
18:47Chefs, that's it.
18:47Stop working.
18:51Right down to the wire.
18:52Whoa.
18:53It doesn't get easier, dude.
18:55Judges, this is it.
18:57Game one, ultimate redemption.
18:59Our chefs had all lost on pork dishes.
19:02So I felt bring them back and give them the opportunity for redemptive pork dishes,
19:07using only the ingredients they could carry in their hands.
19:11Up first, Chef Arturo.
19:13Tell us about it.
19:14So for you guys today, I made a chorizo tostada.
19:18Last time, I overcomplicated things.
19:20This time, I just wanted to keep it simple.
19:22And why pickled kumquats?
19:24They just look delicious.
19:33Making your own tostada was a great move.
19:35The chorizo was a good choice, but I would have liked to see you make your own chorizo,
19:42because I felt like I didn't have enough pork.
19:43I got you.
19:45Wish it was a citrus challenge, because the kumquats that you don't use often are really
19:49shining through.
19:50You get the spice from the chorizo going with that sweet and tart from the kumquats.
19:54Thank you, Chef.
19:55Arturo, I love the creativity.
19:57But also, I really wanted you to add just a sliced, grilled piece of pork on this as well,
20:03and let that chorizo be the double down that we were looking for.
20:07I love the pork.
20:09Judges, thank you very much.
20:10This is always the hardest part right here.
20:12Oh, yeah.
20:14Up next, Chef Mika.
20:15All right, guys, being that I'm from Miami and I'm Cuban,
20:19I've obviously been traumatized that I lost in the pork challenge.
20:23So I had to bring you guys the Rolls Royce of pork, which is secreto iberico.
20:27I did a little anticucho marinade on it.
20:29Green Peruvian rice, twice-fried plantain tostones.
20:37Chef Mika, the marinade that you made with the ricotto for the heat,
20:40but the sweetness from the aje mario, it really sings.
20:43And you did grab my very favorite cut of pork, but you went beyond that.
20:47You cooked it perfectly.
20:49But there's almost like a greasiness to the rice.
20:51Maybe it's just from the pork.
20:53I like the pork itself.
20:56That sauce that's on the pork, the flavor from it was amazing.
21:00Something that I might try to take over with me.
21:04Mika, the rice is cooked beautifully.
21:07Shockingly, because I didn't see you close the lid until there was,
21:10I think, 18 minutes left on the clock.
21:11So I'm not losing my Cuban card today.
21:14You know, do we need two starches?
21:18But, I mean, redemption was the challenge today.
21:20And I think you did that with this dish.
21:22Thank you, chefs.
21:23Okay, cart crashing.
21:25Kelsey, you're up.
21:27Today, I have made for you some sticky Asian pork rims.
21:31On bottom, a green herb salsa.
21:34Trying to utilize all the ingredients I could carry.
21:37We were all concerned about the cooking on the ribs.
21:45Yes.
21:45That being said, like, I'm enjoying this.
21:48The dish is beautiful.
21:49The fact that you did get the meat tender enough to be able to eat was pretty cool,
21:53because we were all like,
21:54no, there's no way any of that meat's going to come off the bone.
21:57What is she doing?
21:58Sticky ribs is something that I have on the menu at my restaurant.
22:02But the sauce, the gochujang, the suey sauce, the brown sugar, and the way you was able to
22:07combine those flavors and make it such a sticky sauce to stick to the ribs was an amazing touch.
22:13Chef Kelsey, so many amazing flavors going on.
22:17It's just the cook on the ribs.
22:19They just need a little more time in the pressure cooker before going into the fryer.
22:23For the time I had and the risk that I took, this is redemption.
22:28I deserve risk points if that's a thing.
22:33All right, judges.
22:33Thank you, chefs.
22:35We asked you to come back and redeem yourself.
22:36I think you did a really nice job.
22:37There's a lot of creativity, a lot taking place, and a lot for the judges to talk about.
22:42We'll send you back to the kitchens.
22:43We'll call you when we have a decision.
22:48Anybody safe on this?
22:50I think Mika gave us a really solid dish.
22:53I think Mika.
22:54Mika's safe.
22:55That leaves us Kelsey and a Turo.
22:59I thought Kelsey was going to be in big trouble.
23:01When I tasted the dish, they're not perfect, but they're better than I thought they were going to be.
23:06You could tell she put time into the sauce that was going to cover up for the ribs not being
23:11as tender as they should, where Arturo put more time into making something else.
23:17No one would have said, oh, you didn't give us a handmade tortilla,
23:21but you made us fresh-made chorizo.
23:24Yes.
23:24But at the same time, the pickled kumquat's delicious.
23:26There was a lot of great layers of flavor going on.
23:30Who does not redeem themselves in this redemptive pork challenge?
23:36You always want that second chance.
23:48Unfortunately, one of you will be checking out, and that chef will be...
23:52Unfortunately, Chef Futuro.
23:59Chef, tortilla lights out.
24:02It wasn't a tortilla challenge.
24:05You grab pre-made chorizo, and that was it.
24:08All right, thank you very much.
24:11First one out, first one eliminated?
24:13I'm not done here.
24:14I haven't even had my chance for redemption.
24:16Nice seeing you, bud.
24:18Thanks for coming back, man.
24:18I'm trying to make my mom proud.
24:20She's going to be upset.
24:21She's going to have something to say, I promise.
24:28This is the ultimate redemption round.
24:32One thing is certain is one of you is going to shop Triple G for ridiculous money.
24:37Woo!
24:38Final round, I want you to show the judges your culinary bandwidth with giving us a...
24:44Oh, God.
24:48I want an upscale dinner.
24:50The kind of beautifully composed, cohesive plate of food that you would find at a fine dining restaurant.
24:57Take a moment.
24:58Think about what you want to make.
25:01The aisles you want to shop.
25:05What was that eye roll?
25:07The aisles we want to shop.
25:10What are you going to do to us?
25:12Tell me what game I was going to have you play.
25:15And if you're right, then I'll let you pick whatever game you want to play.
25:19All right, I'd even.
25:21Maybe aisle down.
25:22Great.
25:23So you're both wrong.
25:26We're going to play one ingredient per aisle.
25:29What?
25:29No, guys.
25:30No!
25:31One ingredient to use in your dish starting with aisle 10.
25:34And then you go aisle 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:39You go and you get done.
25:40Oh, she was on it.
25:45I am just one step closer to redemption, but I cannot get too excited.
25:49And you're only as good as your last cook.
25:51I don't know how to even conceptualize a dish going one aisle at a time and just
25:56randomly grabbing things.
25:57Aisle 10, the meat and dairy aisle.
26:01I run to aisle 10 and I see the halibut.
26:04Halibut is definitely a fine dining fish.
26:07When I hear upscale dinner, it's not something that I'm like known for.
26:11I'm known for my comfort food.
26:13I'm getting salmon because who doesn't love a crispy skin salmon?
26:18To me, an upscale dinner, fish is so simple.
26:21Let the ingredients speak to themselves.
26:23Aisle 9, bread, peanut butter, jams, jellies, frozen produce.
26:28In this grocery store, you need to shop smart.
26:31I want soy sauce.
26:32But when I get to aisle four, I'm only going to be able to pick one thing, coconut milk.
26:37And I know I'm going to do coconut rice.
26:41And so I think those pot stickers come with soy sauce packets.
26:45How many dumplings could you need?
26:48I want the sauce.
26:49Ooh, nice call.
26:53I just see the frozen section and I'm like, dude, I'm not going over there.
26:57I see the bread and I immediately thought of a romesco sauce where they use bread to kind of thicken
27:03it up.
27:03I'm thinking in a crispy skin salmon with romesco sauce.
27:07Aisle 8, cookies, chips, coffees, fruit drinks, cereal.
27:13I don't like any of this.
27:14I decided to grab Earl Grey tea.
27:16This is like a subtle, different, nuancy flavor that I think will pair well with the Asian sauce.
27:23Potato chips and anything is good.
27:25You could do bread crumbs.
27:26You could use it for the sauce.
27:28Aisle 7, syrup, popcorn, candies, flowers, cake mix, chocolates.
27:33You really have to build your dish as you go because each time you get to a new aisle,
27:37you think to yourself, okay, what can this bring to the dish?
27:39I'm going to add this layer of flavor.
27:40Yeah.
27:41Aisle 6, baby food, pet food, discount items.
27:46Aye, aye, aye.
27:47Oh, this is a hard one.
27:48The best of the best get put through the ringer on this one.
27:51Their mind is racing.
27:52They're just scanning the aisles.
27:55Aisle 6, baby food, pet food, discount items.
28:00It's a tough aisle here.
28:01This is such a tough challenge.
28:03Guy did say upscale, fine dining.
28:06To me, that suggests give us a restaurant-ready dish with one ingredient from every aisle.
28:11I don't know what I'm going to pick.
28:12There are discount items and I see these little things of lime juice.
28:17It's like a gold mine.
28:19There's my acid.
28:20I'm grabbing some chicken bouillon.
28:23Bouillon is just like an umami bomb.
28:25Aisle 5.
28:26Aisle 5 is where my rice is for my coconut rice.
28:30Chicken stock's going to really help my romesco sauce.
28:34Aisle 4, international aisle.
28:38I had gotten my soy sauce mixture from aisle 9.
28:42So I could save that coconut milk for my coconut rice.
28:46I immediately locked eyes with the tomato.
28:49I knew I was going to use that as the base of my romesco sauce.
28:51Aisle 3, booze.
28:55And anything that touches the aisle end cap, you can use as well.
28:58There's an end cap on aisle 3 that has all of Guy's branded sauces.
29:03There's like donkey sauce.
29:04It's going to pack a big punch into my dish.
29:07I immediately gravitate towards very high-end wine.
29:10Aisle 2, condiment land.
29:13I don't have anything that has heat in it yet.
29:16I end up grabbing clobbering chilies.
29:18I locked eyes with the barra peppers, which are my favorite.
29:23And we're over to our final aisle.
29:25Aisle 1, produce.
29:27Only being able to pick one produce item out of all of those things.
29:30It's tough.
29:30We only get one chance with our produce.
29:34And cilantro can be made into a multitude of different items.
29:37And between fresh herbs or a starch.
29:43I saw these fingerling potatoes and I knew they would bring like a really nice crispy element
29:49to the dish, which I think is necessary.
29:51In my brain, it's making a lot of sense.
29:53This is my last shot at winning in Guy's Grocery Games.
29:56Kelsey, Mika, 25 minutes.
29:59Taking, I think, arguably one of the hardest challenges in Flavortown Market.
30:04They need to take a moment and just take a deep breath, which they don't have a moment.
30:07The first thing I have to get started on are these fingerling potatoes.
30:11They immediately get them boiling and part cook them prior to frying.
30:16Where are we going?
30:17It's like a crispy skin salmon with crispy potatoes.
30:20Really nice tomato sauce in the bottom.
30:22That's upscale, chef.
30:24I put in the bread and the chips.
30:26So I'm going to soak the bread and potato chips in chicken broth.
30:31So it's kind of a play on romesco.
30:34White wine, San Marzano crushed tomatoes.
30:37We have our bread, our potato chips into my sauce.
30:42The last time I was here, my husband and I were dating.
30:45Coming back now and we're married and now I'm pregnant.
30:49You have this drive in you that you just want to like win and be a better version of yourself.
30:56Like I really have to win.
30:57I did not get to compete in the second round last time I was here.
31:03So I feel like I accomplished something already, but the day is not over.
31:08I need to win.
31:10We only have 10 ingredients total to build an upscale dish.
31:14Kelsey has six boxes of the dumplings.
31:18So it's something in the dumpling box that she wants.
31:21What did you do to the dumplings?
31:23You tore through all of them.
31:24Yeah, I'm going to take the soy sauce mixture.
31:27So you did all that just for the sauce?
31:29Yeah, I've never done it, but and maybe some tea.
31:34If you see something that is infused with black tea, that's going to definitely tell you that this
31:39chef is going out on a whim. They've got creativity. This is an upscale dish.
31:44This is going to be washed into a vacuum seal bag with my halibut. In the sauce packets, soy sauce,
31:50some of that black tea. This is going to vacuum seal all of that flavor into the halibut.
31:56Halibut has a tendency to dry out when you cook it. So she's giving herself a little bit of an
32:01opportunity to keep the fish moist too. I'm going to work on this herb oil now. She saved aisle one for herbs.
32:07And some lime juice in that as well. That was a baller find.
32:16I came here to win today. Like this is mostly about pride. I'd love to come home with some cash,
32:22but like I am a competitive and prideful lady. This is microwave rice. I'm going to get it into
32:27the microwave to cook for a minute. The way she's running around right now.
32:33I think you need to have a focus and a plan if you're going to make an upscale dish.
32:3715 minutes, 15 to go. Potatoes are boiling. My sauce is made. I know I have to get my salmon
32:45on immediately. I personally like a little bit of pink in the middle of my fish with a really crispy
32:52skin. Where are we at, chef? And I'm doing crispy skin salmon over a nice tomato sauce.
32:57Made a little vinaigrette over here. What kind of pepper did you do? Piparda. I use that as my acid too.
33:03They're from Spain. Really nice, right? Yeah. I love these. Salmon, potatoes,
33:09eight and a half minutes. How are you doing those potatoes? They done? We're going to fry these.
33:13coconut rice. We are going to add the clobberine chilis. I'm going to add cilantro sauce.
33:32What's happening with Kelsey's fish? Is she cooking it now?
33:40I get my halibut. Got to get them into a very hot non-stick pan to get a good crust.
33:46So I'm just going to have to be on it, make sure that I cook this perfectly.
33:56Chefs, your final four minutes to redemption. Four minutes.
34:02Romesco sauce on the bottom. I really like the texture that I achieved. And then I want
34:08to go with the potatoes. They look amazing. Potatoes right on top. So when you get that bite,
34:13you get that potato all into the sauce. I know I have to get my salmon on.
34:20I have that perfect crispy skin I'm looking for. That salmon looks beautiful though. I mean,
34:25a perfectly cooked crispy skin piece of salmon. I wish I had herbs. I'm nervous. I'm like,
34:32shaking and anxious. This is like make or break. Two minutes. Two to go. Okay, calm down.
34:43So I get the rice down. I get some of this green cilantro sauce. My halibut was cooked perfectly.
34:52Kelsey's fish looks beautiful. One minute. Let's make this into like a little herby aioli.
35:00The donkey sauce. I add some cilantro. And then I'm also going to add that hot honey.
35:05Here we go. Ten, nine, eight, seven, six, five, four, three, two, one. And we're done.
35:18Battle to the end. Good job, girl. Good job.
35:21All right, judges. This is it. The ultimate redemption game two. Chefs had to make their
35:31upscale dinner with 10 ingredients carefully curated from all 10 aisles. Up first, Chef Mika,
35:37tell us about this dish. Being Hispanic, I cook with like 50 ingredients. So this really made me hone
35:42in on a few ingredients. I did a crispy skin salmon, crispy potatoes, romesco, and a piparra
35:48vinaigrette to bring that acid into the dish and some crispy almonds for texture.
35:58Mika, how you use the ingredients and repurpose them in multiple ways, I thought was really smart.
36:03Romesco has almonds in it. You put the almonds on the side. You put potato chips in the sauce. Then
36:08you put potatoes on the dish. Definitely upscale. There's nothing on here that doesn't belong here.
36:13Thank you, Chef. Salmon's cooked perfectly. To make the romesco sauce so smooth in that blender,
36:20that was such a sweet play on boiling the chips. And the crispy tomatoes are my favorite. I love
36:27crispy potatoes. Wasn't your name in college football crispy potato? It's all crispy potato in the backfield.
36:34Chef Mika, it was really interesting watching you do this shop. Grabbing potatoes instead of
36:42maybe an herb. I think you might have had that going through your mind as well, just to have that
36:46freshness on top. Yes, a little bit of brightness by way of a fresh vegetable or an herb or something
36:53would have brought this to life a little bit more. Yeah. Judges, thank you very much. That was tough.
37:00I need herbs. It's so hard. All right, up next, not to be outdone, Chef Kelsey. All right, for my
37:08upscale dinner, I have made a pan-seared halibut over coconut and cilantro rice. There's Guy's
37:15donkey sauce that I've mixed with honey and the herb oil that I made.
37:19I was watching you cook and I'm like, I have no idea where she's going. Then when I got the dish
37:30and I started eating it, it's tasty. It's vibrant. You had that lime juice. I thought that was such a
37:35smart grab. This is kind of heavy and more of that lime juice would have brought it to life. Okay.
37:41Beautiful plate from the rice to the sauce to the fish. I can keep eating this halibut. It was seasoned
37:47perfectly, cooked perfect. Thank you. The sauce that you took, the donkey sauce, but then elevated it,
37:54made it your own by adding in the cilantro. It's definitely eating elevated, fine dining.
38:00The tea that you grabbed, that went in the back. That went in the vacuum seal. I don't get the flavor
38:04of the tea or what you took the time to marinate it in as much as I would like. So it's interesting
38:09when you're thinking about grabbing all of those ingredients, only one per aisle, spending one on
38:13that. Right. It's a nice job, chefs. You did a really great job. Who's going to cross the finish
38:19line? We're going to find out in a bit. We're going to send you back to the kitchens. We'll call
38:23you when we have a decision. Thank you. Thank you. Judges, let's dig into it. I thought it was
38:30interesting that they both chose to cook fish. I think they both cooked their fish beautifully. Yeah.
38:35I think with upscale, they sort of hit it the same way, you know, potatoes, rice. I don't think one is more
38:39upscale than the other. They both created beautiful sauces. Something that happens when you're shopping,
38:43the aisles is you can miss one of those layers of flavor because you maybe don't leave room for
38:48citrus at the end. You're missing that acid. And I think both of their dishes, unfortunately,
38:52needed that. Lacked acid. Yes. Kelsey had that lime juice and we couldn't find it. Yeah.
38:58It's pretty right down the middle. Yeah. Just asking to you this way,
39:02if you think it's all down the middle, who do you want to eat again?
39:04Oh, I don't know.
39:17We brought you back for ultimate redemption. Unfortunately, only one of you gets it.
39:21This really got down to small little tidbits here and there, but there can only be one winner.
39:28The winner of the ultimate redemption is
39:37Chef Mika. Oh my God. Well done. Congratulations.
39:40Thank you. Wow. Oh my God. Chef Kelsey, sorry you didn't win, but I will tell you what,
39:46you played one of the toughest challenges we give and I don't think that this will be the last time
39:52we see you. Thanks. Chef Kelsey, thank you so much. I actually thought I had that one. Thank you.
40:00Coming home empty-handed is a big bummer. It stinks.
40:07What do you do with the money? I haven't told anybody yet, but I'm five months pregnant. What?
40:13Congratulations. So I'm going to use the money for my baby.
40:18Wow. Do you know if you're having boy or girl? I'm having a little girl.
40:21Very happy for you. Come say hi.
40:24Thank you guys. Proud of you. Great job.
40:30All right, Chef. A couple ways that you can make money here in Flavortown. The mystery shop,
40:36which I have five clues on a card here, two minutes on the clock. For every clue I read that you saw,
40:42you put it in the cart, you get 4,000 bucks. You get all five, $20,000.
40:48I like that. Or we do have a pre-made check made out in your name behind those doors.
40:56Between... Oh, guy.
40:57...13,000 and 18,000.
41:02Or you can go shopping.
41:12I think I'm going to go with the check. I don't want to run around.
41:15I don't know. Maybe be in five months preggo. That would get...
41:17Yeah.
41:18All right. She came back for redemption. She gets it. She's going for the check.
41:22What's behind the door, Mr. Yeti?
41:26$16,250.
41:28I feel like a winner. I feel like I finally got my redemption and winning. Not only is it so sweet
41:36because I won and the money, of course, but also especially today's dishes show my evolution as
41:42a chef. I really put myself all out there and I think you could see that in my food today.
41:46Gets total redemption, $16,250. Nothing tastes sweeter than redemption. There you have it. Great job,
41:55Jeff. Thank you so much. Well done. See you next time. Guys, ghost your games. Adios. Bye.
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