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00:00Tonight, three food families with years of experience
00:02in the restaurant business are taking over Flavortown Market.
00:05I mean, they're ready to prove that their family cooks it best.
00:09We're Thai. We got to represent.
00:11We have to bring Thai flavor to Flavortown.
00:13My mother, she's the flavor queen.
00:15Stay focused. Don't make a big mistake.
00:17This family fires on all cylinders.
00:19All right, let's go. Let's go.
00:20It's so loud in here because as families, they're yelling at each other.
00:25This is outstanding.
00:27We timed it. We timed it.
00:29It's Food Family Takeover right now.
00:31Hey, hey, hold it right there, Dad.
00:33What are you doing?
00:34You're the new assistant to the assistant manager.
00:37Ridiculous.
00:37It's a Food Family Takeover tonight on...
00:40Family Grocery Game.
00:45So let's meet our three food families.
00:47Hey, hey, hey, Dad. What are you doing?
00:49Go take a break and do me a favor.
00:51Clean the bathroom while you're at it, all right?
00:52This is gonna... the payback on this.
00:55You got it, Dad.
00:55All right, first up, we have the Asapahu family,
00:59chef owners of Ayara, the L.A. Thai restaurant
01:02started by their parents.
01:04We're siblings.
01:06I'm the oldest.
01:07Peter's the second.
01:08And Kathy's our third.
01:09Uh, third.
01:10Our parents third.
01:13My parents opened Ayara Thai in 2004.
01:16When we were growing up, we were always in the kitchen together,
01:20working together, arguing with each other.
01:24Vanda's the boss.
01:24Vanda's the boss, yes, for sure.
01:26She's the oldest, so...
01:27What's up?
01:28How are you guys doing?
01:29Good.
01:31Then there's the powerhouse team behind Neo's Creole Cafe
01:34and Neo's Steakhouse in New Orleans, Louisiana.
01:38Jared is my firstborn, and Stanley is the first cousin.
01:43I think we do have the best Creole food in the city.
01:47At the restaurants, I do everything.
01:49I wear all the hats.
01:51I'm kind of in charge of the Steakhouse.
01:52I'm really like their sous chef,
01:54but when neither one of them are there,
01:56I am the man in charge, which is very rare
02:00because my mother's at work 24-7.
02:03All right.
02:03You guys ready?
02:04Great to be here.
02:05Yes, we are.
02:06All right, guys.
02:07What's going on?
02:08What's going on?
02:09And finally, chefs and owners of Be Be Bop,
02:12a Korean restaurant in Dallas, Texas.
02:16This is my brother, and this is my husband,
02:18and we do Korean fusion.
02:21We've been working together since 2008.
02:23The whole family's involved in the restaurant.
02:25Yeah.
02:25Mom, Dad, all the kids.
02:28You know, I couldn't ask for anything more
02:29to be with my family as much as I can.
02:32We feel the same way 95% of the time.
02:35How are you guys?
02:37Welcome.
02:39Hi.
02:42Welcome, families.
02:43In honor of families taking over the Flavortown Market,
02:47I've decided to take over the hosting duties
02:50on behalf of the Fieri food family.
02:52That's great.
02:53And my dad's over there cleaning the bathroom or something.
02:56Who do you think is taking this competition on this?
02:58Hi.
02:59Oh, right here.
03:00Right here.
03:01Hi.
03:02I want you to make the judges a weeknight family favorite.
03:06How's that sound?
03:07Great.
03:07That fast, easy, go-to meal that everybody loves, right?
03:11So, you know, just keep a sample.
03:14I mean, sorry.
03:15Just keep it simple.
03:16No.
03:16Wait.
03:17I forgot.
03:18That's a sample.
03:19Oh, no.
03:20Because you know what?
03:20We're playing at one of our favorite games.
03:23Keep it sample.
03:24You've got to get the sample.
03:26Okay.
03:27Oh, my God.
03:29Hi.
03:30Is the bathroom clean?
03:31That, yeah.
03:32Tell you what.
03:33To go down to produce, you have a sample table to run.
03:35Awesome.
03:36See you over there.
03:37Now, take the broom.
03:38The Fieri family has set up four sample tables around the market
03:42because you have to use two of them in your dish.
03:45Wow.
03:46Before we start, I'm going to let you guys kind of huddle up,
03:49speak for a minute, figure out what you want to make.
03:51Come on.
03:51Think fast.
03:51What are we going to do?
03:52What are we going to do?
03:53We can do the chicken and roast chicken.
03:56The chicken.
03:56Let's come.
03:57All right.
03:57Now we need sides.
03:58Let's do a fried chicken.
04:00Come on.
04:00Fried chicken.
04:00The kids always love that.
04:02Yeah.
04:02Tom Yum noodles too.
04:03I think Tom Yum noodles.
04:04Yeah.
04:05Three, two, one.
04:07Go!
04:14We want to represent our family with the flavor.
04:16We have to bring Thai flavor to Flavor Town, right?
04:19Tom Yum noodles is the go-to for our family.
04:22Noodles.
04:23We didn't get noodles.
04:23I did.
04:24I got Thai noodles already.
04:25Ground pork.
04:26Ground pork.
04:27Ground pork.
04:27Ground pork.
04:27We need to make sure that it tastes just like how we make it
04:31at the restaurant and how we make it at home.
04:32But of course, we have to put two special ingredients
04:35into the Tom Yum noodles soup.
04:37Come to my table right now and get your brie.
04:40Maybe take three.
04:41I don't know.
04:42Come get your cheesy crackers.
04:43You can use them as breading.
04:45All right, Ryan.
04:46Right here.
04:46Full body.
04:47Right here, folks.
04:48The only place you need to shop.
04:49Donkey sauce.
04:51First thing we ran to was Ryder's table.
04:53Come get your cheesy crackers.
04:54We didn't know how we would use it.
04:56I don't need to sample it.
04:58Next step we went to was Penny.
05:01Chefs, you've got to try this brie.
05:03Here, look what we got.
05:03Try the samples.
05:05It's fantastic.
05:06That was brie?
05:06What is it cheesy?
05:07Yeah.
05:08This would be great on wontons because we love cheese wontons.
05:11We actually just had cream cheese wontons at the airport on the way here.
05:14Good luck.
05:16Fish sauce.
05:17Get all of it.
05:18We hit the international aisle hard.
05:20Can you get the oyster sauce?
05:21What was the oyster sauce?
05:22Let me see.
05:22Oyster sauce is down here.
05:23We're just a really saucy family.
05:25Donkey sauce.
05:26Donkey sauce.
05:27Sample, sample, sample, sample, sample.
05:29So the next up guy has donkey sauce.
05:31This is a combo.
05:32You've got mustard and garlic and black pepper and Worcestershire.
05:36We didn't know how we would use it but just take it and then we'll decide back at the station.
05:41Let's go.
05:41There you go.
05:42Fantastic.
05:43I'll give you two bottles.
05:44There you go.
05:45I'm hungry.
05:45You got a snack.
05:46You want a donkey sauce?
05:47There we go.
05:47The cart is full.
05:49It's a mess inside of there but we got all of it so we gotta start cooking.
05:53Come get your hot red wine.
05:54Full body red blend.
05:56Let's go.
05:57I'm not using wine but I want a drink.
05:59Let's cheers.
06:00See now that's how you shop.
06:01Let's go.
06:03Chicken, chicken, chicken, chicken.
06:08Go some wine.
06:09Wait.
06:09Wait over there.
06:10Sample.
06:10Grab the chicken.
06:11Grab the chicken.
06:12Grab the chicken first.
06:13So for weeknight family favorite.
06:15Kids always ask for the fried chicken.
06:17Come get your crackers.
06:18Come get your crackers.
06:19So for me I saw Ryder with those cheese crackers and I was like we can use the cheese crackers
06:24as part of our dredge.
06:27The other part of Korean fried chicken is a nice glaze.
06:29Sweet glass.
06:30Which one?
06:31Any one.
06:31Straight, white, straight.
06:32Then we went around and we saw a guy.
06:35Donkey sauce.
06:36I want the sauce.
06:37Okay we gotta try the sauce.
06:38This goes with I mean just delicious.
06:40What's the sauce?
06:40Get it there with the chicken guy tender.
06:43Immediately I knew that this worked great with the frisee salad.
06:47A big part of the reason why we're on this show is because of our kids and how much they
06:51love this show.
06:52You know we want them to not be afraid, take the opportunities you get.
06:56So when we got this opportunity, they made sure that we did exactly what we tell them
07:02to do all the time.
07:03All right we got enough for everything?
07:05Okay, start taking it out.
07:07Chicken, chicken, chicken, chicken, chicken, chicken, chicken, chicken, chicken, chicken.
07:12My family favorite is always some kind of chicken, potatoes, and a vegetable.
07:17Come on, come on.
07:19Home cooked Creole type food.
07:21Hey chefs, over here.
07:22This is the best cheese in the world.
07:24It's so great in whatever you're making.
07:26Not too sure what we're going to do with it, but we're going to grab the bread anyway
07:29and we're going to figure it out.
07:31Potatoes, potatoes, potatoes, potatoes.
07:33Which ones do you want Chef?
07:33The smaller ones, they'll go fast.
07:36Donkey sauce.
07:37Donkey sauce.
07:38Especially for the Creole New Orleans food, this right here is Worcestershire garlic and mustard.
07:43Package deal.
07:45Donkey sauce is good.
07:46We're going to make it work.
07:47Everybody collect their donkey sauce and I am out.
07:52Because we have three families with three different cultural backgrounds,
07:57I'm excited to see what a weeknight dinner looks like at their house.
08:00They all work together all the time, so you know, I mean that's a huge advantage.
08:06You guys are good?
08:07Yeah.
08:09Once Cathy's done with the dumplings, feel the dumplings.
08:12Miranda's really good at delegating.
08:14Maybe I am a control freak.
08:17Peter, get all the limes.
08:18That is a lot of limes.
08:20We're making Tom Yum noodle soup.
08:22Tom Yum noodle soup.
08:24This broth is the star of the dish.
08:26We have to get it right.
08:27First, I added frozen chicken and mushroom broth.
08:30I needed tons of lime so that we can get that Thai flavor that we're known for.
08:35Thank you, Peter.
08:37I did something.
08:38You did something, yeah.
08:39Let's go.
08:40All the aromatics.
08:42Dry shrimp.
08:42The lime juice and the fish sauce.
08:45Dried shiitake mushrooms.
08:46Yeah.
08:46It's coming.
08:47It's still falling.
08:49We got 23 minutes.
08:50We got 23 minutes.
08:51Keep your head on.
08:52Just keep going.
08:53Cathy's the youngest.
08:54No, but you're assertive.
08:56I'm assertive.
08:57That's a good word.
08:57Yeah.
08:58Assertive.
08:58I'm going to be done with the wonton filling.
09:00Yeah.
09:01So you need the wontons?
09:02Yeah.
09:02So get ready.
09:03So into the food processor, I have cilantro stems, ground pork, some lobster meat, then soy.
09:12I have to integrate the cheese in the thing.
09:14Yeah, I got it.
09:18Gameplay is super important, so I need to make sure that ingredient stands out.
09:21Okay, Peter.
09:22Wontons.
09:23Wontons?
09:24Make the wontons.
09:26All right, guys.
09:27Wontons going in with the meat in it.
09:29No, that's supposed to be boiled.
09:30Those dumplings are supposed to be boiled.
09:31Oh, my gosh.
09:32Peter!
09:33Uh-oh.
09:34Uh-oh.
09:35All right, well, I'll eat that later.
09:37Mom would be disappointed.
09:39We want to represent our family.
09:41Let's fix it and make it right.
09:43Can you make some more?
09:44Yeah, I'll make more.
09:45I can make eight.
09:46Make eight.
09:47Hurry up.
09:48Yeah.
09:52Peter, you didn't close the lid.
09:54No, no, it was over boiling, Banda.
09:56They go, you too.
09:57You do your chicken.
09:58Go ahead.
09:58Come on.
09:58We got this.
09:59It's so loud in here because as families, they're yelling at each other.
10:04And I love it.
10:06Chefs, you got 20 minutes left.
10:08All right, guys.
10:13Chefs, what's on the menu?
10:14It's gonna be a fried chicken with a soy ginger honey glaze and a nice Frisei salad.
10:20Got it, got it.
10:21And what did you use for your shopping items?
10:23We're using your sauce.
10:25Your sauce.
10:26And we're using the goldfish as a crust.
10:28Well, Korean does cheese.
10:30I mean, that's a cheesy cracker.
10:32So for the dredge, we use flour, a little corn starch.
10:37So, you know, we were concerned with adding that cheese cracker into it.
10:41It could start to burn.
10:44For me, I didn't have much experience with Korean food, but one fell in love with her and fell in
10:50love with the cuisine.
10:51We've been working together since 2008.
10:54So we've had our highs and our lows.
10:56We worked together really well as a team.
10:58Ooh, that looks good, Greg.
10:59Oh, yeah.
11:00That's good.
11:07How's it going, Steve?
11:08What's going on, Chef?
11:08How you feeling today?
11:10We got a little roasted chicken, along with roasted potatoes, and we're gonna do some fresh asparagus.
11:15Good thinking.
11:15Good thinking.
11:16Let's go.
11:17Teamwork made the dream work.
11:19Can't go wrong with chicken and potatoes.
11:20That's a meal my mother used to cook for me growing up, maybe once or twice a week.
11:25Let's see.
11:26I'll do what I got.
11:26What else to make sure we got everything?
11:28I tried to put together one of our great seasonings that we use at the restaurant.
11:32Smoked paprika, dark chili powder, cayenne pepper, and then went on from there.
11:38Secrets, right?
11:39A few of the things we can't tell, y'all.
11:40Yes.
11:41To save a little time, we put it in the fryer.
11:43Ah, it's hot.
11:44Let's go.
11:46All right, Chef, all four of our chickens are down.
11:48All right.
11:49All right.
11:50I'm ready for the potatoes to go in the oven.
11:54About 30 years ago, I started doing suppers to sell just to take my kids on a vacation.
12:00It went so well, then we decided to do our own restaurant.
12:03I've been growing up in this restaurant since I was 12 years old.
12:06I get my skills from my mother.
12:08She's the flavor queen.
12:10He's not gonna get a raise, but thank you.
12:13Chefs, 15 minutes to go.
12:1515 minutes.
12:16Weeknight meal.
12:17Okay, I think it's coming along.
12:21Peter, where's the wontons?
12:23They're right here.
12:23I just gotta fold them now.
12:25Typically with the tom yum noodle soup, there's a bit of ground pork that gets added on there.
12:29We have no time.
12:31Okay, here.
12:31Wantons here.
12:32Wantons.
12:33There's four.
12:34And then four more.
12:35Vanna, can you boil the wontons?
12:36Yeah, I'm boiling it right now with the pork.
12:38Okay.
12:38Okay, here it is.
12:39To give my broth even more depth, we got the donkey sauce.
12:43Let's go.
12:43Guy sauce.
12:44Donkey sauce.
12:45There's a Thai version of tom yum, which is a tom yum nam khon creamy tom yum.
12:52And it was perfect for it because it was creamy, it was tart, which aligns with our broth.
12:57Donkey broth, nine minutes.
13:00She keeps calling out a lesser time than is the time to keep her family moving.
13:06Brilliant.
13:07Yeah.
13:07That's brilliant.
13:09Ooh, let's go.
13:11Eleven minutes.
13:12Eleven to go.
13:15How are you doing on the chicken?
13:17Good.
13:17Good?
13:18The chicken, you can see it's frying up beautifully.
13:20I'm making the sauce.
13:21This sauce is very complex.
13:23It's got honey, sesame oil, soy sauce, and sugar, ginger and garlic.
13:28It keeps going.
13:30I'm just waiting for the sauce to reduce.
13:33I'll do this.
13:33I'll do this.
13:34I got it.
13:34Jump on the salad.
13:36We're gonna do a frisee salad to brighten it up.
13:41This donkey sauce is good.
13:43Yeah, incorporate that into some kind of dressing, Sandy.
13:46That creaminess and stuff should balance this acid.
13:48That sounds great.
13:49After the grapefruit, what am I going for?
13:51Going for the lemons.
13:52Dude, this is a lot harder when the pressure's on.
14:00Grab the asparagus.
14:01We just put it on a grill.
14:08Next, we took the potatoes out of the oven.
14:10We put the brie on top.
14:12We put it in a salamander so the cheese can kind of melt.
14:15The brie went onto the potatoes and it's getting salamander.
14:18That's a good idea.
14:19Just keep your eye on it.
14:21All right.
14:21The Neo family, they've got the thigh and the drumstick,
14:25which is an excellent piece of chicken.
14:27Especially when you keep them together,
14:28you just lock in all the juices and all the flavor.
14:31Difficulty is, it takes the most time to cook
14:34out of all the chicken.
14:36I'm nervous about the chicken.
14:37My heart's being, like, real real fast.
14:39It's okay, Mama.
14:39This is what we do.
14:40Five minutes!
14:42This bok choy needs to come out.
14:44It's too hot right now.
14:46Dom yum soup isn't whole without the bean sprouts and bok choy.
14:50And Mom always tells us to eat more vegetables.
14:53Okay, so noodles are going in the bowl.
14:55So, before I add the broth in, I add some bean sprouts
14:58and bok choy into the bowl.
15:00At the restaurant, we usually have baby bok choy,
15:02and we just cut off the bases and use that.
15:04Today, it was a little bigger.
15:06Vanna, do you want to taste this one more time before it goes?
15:08Oh, no.
15:08You trust me?
15:09Okay.
15:09A little telepathic.
15:11That's our power.
15:12I trust you.
15:13I start straining the broth and I want to make sure
15:15it's just nice and creamy and pure silky in the bowl.
15:22How is it?
15:23Delicious and spicy.
15:25Those noodles are going to soak that up.
15:27All right, wontons are ready to go.
15:29Peter, you have the ground pork.
15:31You're coming with the ground pork?
15:32Yeah.
15:32Peter, try it and put a little bit of salt,
15:34and then toss some donkey sauce in it.
15:36And then some of that chili oil.
15:38Okay.
15:39Yeah, go.
15:40Okay, donkey delicious.
15:42Let's go.
15:43Go for it.
15:45Vanna, help me tighten it up.
15:50Four minutes, four to go.
15:52It is coming down to it, you guys.
15:54Can you please taste the sauce for me?
15:59Oh, yeah, that's good.
16:00It's good?
16:01Yeah, right where you want it.
16:02Let's start plating, Steve.
16:03Okay.
16:03Make sure you get a little bit of everything
16:05when you taste it.
16:06Great.
16:08Good?
16:09Oh, my gosh.
16:10This is great.
16:12We got this.
16:13Stay focused.
16:14Don't make a big mistake.
16:15Just don't make a big mistake.
16:17Okay, fried chicken.
16:19That looks great, Greg.
16:20Chicken looks beautiful.
16:22I'm gonna take it out, pass it over to Sandy.
16:24She's getting ready to do that nice brush on with that glaze.
16:27All right.
16:29Wow, that plate came together.
16:31Wow.
16:33Three minutes.
16:37Take it out, you think we good?
16:39Chicken come out.
16:40All right.
16:41This chicken needs to be done, and our chicken was not done.
16:44We don't have a lot of time.
16:46So we took it out.
16:47We kind of cut it up some.
16:49Come on, come on, come on, come on.
16:51Ain't nobody gonna eat no chicken.
16:53If we don't have this chicken done, we do not have a meal.
16:57Chef, get everything else ready, the potatoes, everything.
16:59I'm gonna finish this chicken off on the grill.
17:01Oh, I got it.
17:02Two minutes.
17:03You know I'm really nervous about that chicken, right?
17:06I'm gonna have it ready, mama.
17:07Keep your eye on the potatoes, potatoes, potatoes, potatoes.
17:10All right, okay, I got you.
17:11All right, start plating up.
17:12The chicken will be the last thing we throw on.
17:14Hot, hot, hot.
17:16One minute.
17:18Cheesy potatoes?
17:19Oh, these potatoes are gonna be ridiculous.
17:2150 seconds before I can put this chicken on, y'all.
17:23Chicken on the plate, Jared.
17:25Pulling the chicken off the grill is looking really promising.
17:28Oh, my God, we got 40 minutes.
17:29What?
17:30Get the chicken on the plate.
17:31Get it on there.
17:3240 seconds.
17:33Get it on the plate.
17:34That's all we need.
17:35Grab the asparagus and add that world-famous donkey sauce to it.
17:39Hit the donkey sauce.
17:40T on the asparagus.
17:41Hit the...
17:4210 seconds, Neos.
17:43Asparagus.
17:44Get it on there.
17:46Four, three, two, one.
17:49That's it.
17:50Stop working, chefs.
17:52Last second.
17:53Wow.
17:53All right, we timed it.
17:55We timed it.
17:55We timed it.
17:56Oh, Kathy.
17:58I think it's good.
17:59I think it's gonna be really good.
18:00Woo!
18:01Wow, nice job, families.
18:03Chicken cook right.
18:05That chicken cook.
18:06Judges, this is Family Food Takeover.
18:08The food families had to make a weeknight family favorite
18:11using two of the items from the Fieri family sample table.
18:16First up, the Beebebop family.
18:18Tell us what you made.
18:19For our weeknight family favorite, we made a Korean fried chicken
18:22with a soy ginger glaze.
18:24It incorporates in the crust the cheddar crackers.
18:29And then we also made a frisee salad with the citrus,
18:33and we put that donkey sauce in there.
18:40Beebebop family, the cheesy crackers, I think, should make it
18:45into the next version you make for your children.
18:47We'll keep that in mind.
18:49Because I can imagine my kids losing their mind over it.
18:53It's so evenly dredged, so evenly fried.
18:58Mom's glaze?
18:59Yes.
19:00Bottle that stuff.
19:01It's so good.
19:02And that donkey sauce was a great choice to put on that sauce.
19:07But the salad is a little bitter.
19:09Okay.
19:09The grapefruit is bitter, and the frisee is a little bitter.
19:12I just need some relief from that.
19:15That makes sense.
19:17All right, not to be outdone.
19:19Ayara family, let's hear about this.
19:22We did a tom yum noodle soup.
19:24We incorporated the brie into the wontons,
19:27and then we also incorporated donkey sauce in the soup broth.
19:40Ayara family, I would like your address,
19:42because I'm coming over for dinner.
19:43This is delicious.
19:45And what you did with that donkey sauce in the broth is amazing.
19:50It, like, really kind of adds a balance to all that acidity
19:53from the limes.
19:54And I did see you squeezing limes for, like, half of the time
19:56allotted.
19:57Nice work.
19:59And the noodles, like, perfectly cooked.
20:02We've got sort of that soft, sort of slippery bok choy.
20:05That sautéed pork, soft wontons.
20:08But the smartest thing I think you did was choosing the brie
20:11as one of your samples, because the funkiness of brie
20:14reminds me of the funkiness of fish sauce.
20:17This is really well done.
20:19But the bok choy is hard to eat, right?
20:23Especially for a soup and something so brothy.
20:25I wish that would have been broken down a little bit.
20:29Not to be outdone.
20:30They've been waiting patiently.
20:31The Neo family, tell us about this dish.
20:34Well, we did a roasted chicken, along with roasted potatoes
20:38and peppers, and melted the brie over the roasted potatoes.
20:42And also, we finished the grilled asparagus with Chef Fieri's
20:46famous donkey sauce.
20:57Neo family, I've eaten a lot of chicken.
21:01This is delicious.
21:06Grie on the potatoes under the broiler.
21:09That's naughty.
21:10And it's delicious.
21:12Like, what a great fatty starch.
21:16I was worried about you guys for a minute with the chicken.
21:18Are they gonna make it?
21:19You made it.
21:20But I wanted to see those sample items incorporated a little bit more
21:24into the cookery, as opposed to sort of a right on top moment.
21:27Okay.
21:29All right.
21:30Listen.
21:30If the competition was based off of family unity and working together,
21:34everybody won.
21:35Lot for the judges to discuss.
21:37In the meantime, back to the kitchens.
21:40We'll call you in a bit.
21:44Is anybody safe, safe, safe?
21:46Yes.
21:46The Ayara.
21:47Ayara.
21:48The Ayara family.
21:49I was gonna go Neo stay, only because it felt more like
21:54what I would whip together on a weeknight.
21:56So good.
21:57My vote is for BBBot to stay.
22:00There's two parts to the game, right?
22:02Yeah.
22:02It's the family favorite and the keep it sample.
22:05Yeah.
22:06And I feel like they played the keep it sample part of the game better
22:11than the news.
22:15Narrow margin.
22:16Very narrow.
22:23Sadly enough, and I hate this,
22:25where's Hunter when he wants his job back.
22:29Let Hunter come be the bearer of bad news.
22:31Unfortunately, the team that we'll be checking out will be...
22:39The Neo family.
22:41Only thing that took you down in this round, unfortunately,
22:43we asked you to incorporate some sample ingredients.
22:45And that's one of the things I see chefs go home from more often
22:49in this competition.
22:50They just throw it on the plate.
22:51Thank you so much.
22:52Bye, everybody.
22:56Nice meeting you.
22:57It's disappointing, but I'm very proud of these two guys right here.
23:01The experience, guess what, and its prices.
23:05Being able to work with people you really, truly love and care about.
23:07Yes.
23:12Uh, excuse me, Fieri family.
23:15Father, mother, Ryder, Mimi.
23:19There's Mimi.
23:20There you are.
23:21Oh, what'd you get there?
23:21Oh, nice.
23:22Congratulations.
23:25The family that prepares the best dish in this round
23:28gets to shop Flavortown Market for up to $20,000.
23:35However, first, I'm gonna give you a chance to win a big advantage
23:39in this round with a Fieri family quiz.
23:43Please grab the whiteboards and the markers out of your carts.
23:47We are going to read you a series of facts about the members of our family.
23:51Your job is to decide whether that fact is true or false.
23:54The first team to get two answers correct
23:57will win a two-minute head start in this next challenge.
24:00Ooh!
24:01Two minutes.
24:02That is a big deal.
24:03You know, Mom, why don't you read the first fact?
24:06I would love to.
24:07Guy moved to France on his own when he was 16.
24:10True or false?
24:11True.
24:12True.
24:13Let's see your answers for number one.
24:16Both true.
24:17Okay.
24:17Both families tied with one.
24:19Well, Mimi?
24:20Ryder broke his leg riding a motorcycle on his 18th birthday.
24:25That's true.
24:26That's true.
24:27That's true.
24:28Okay.
24:30Okay.
24:31Okay.
24:32Well.
24:33False.
24:33It was me.
24:34Oh!
24:36Oh!
24:37Oh!
24:37So, V-Bop family, congratulations.
24:40First of two points, and you win the Fieri family quiz.
24:42So, an extra two minutes on the clock for you.
24:45Two minutes, simply.
24:46Now, for this final round, I want you to make the judges, how about a Sunday supper?
24:52Ooh.
24:52You know, that comforting plate of food representing all of those classic family recipes and slow-cooked flavors.
24:59But, here's the thing.
25:01Please stand in front of your carts.
25:03We won't be needing those today.
25:05Okay.
25:06All the ingredients for your big Sunday supper must fit in your little baskets there.
25:11All right.
25:12We are going to play triple divide and conquer.
25:17Wow.
25:17Brand new first ever on Triple G.
25:19First ever.
25:20We've divided the store in three so that each family member can shop in their own section.
25:26Genius.
25:27Right?
25:27All right, all right.
25:29The chefs with the red baskets will shop aisles one through three.
25:32The ones with the yellow baskets will shop aisles four through six.
25:35And the ones with the blue baskets will shop aisles seven through nine.
25:39And I know you're thinking about ten.
25:40Don't worry.
25:41You should get your own little section.
25:42You can't cross your line, by the way.
25:45Can't cross the line.
25:46Now, you'll need to agree upon your supper and its ingredients so that you can communicate.
25:51Because you're only going to get one shot.
25:54Okay.
25:5530 minutes to divide, shop, prepare, and conquer your Sunday supper.
26:00Any questions?
26:01Three, two, one, go.
26:02Oh, go, go, go.
26:03Oh, my gosh.
26:04Two minutes.
26:05Two minutes.
26:06That's a big deal.
26:07That's valuable.
26:08You should do kalbi with pop and kimchi together.
26:11Something like that.
26:12Oh, okay.
26:12Kimchi chicken.
26:13Kimchi chicken.
26:13That's great.
26:14Get the pork, like some kind of salty pork.
26:17And the short rib and then we'll get that.
26:19And the short rib.
26:19You grab the rice.
26:20Sesame oil.
26:20Yes.
26:21Yes.
26:22Okay.
26:22Go, go, go, go.
26:23I'm nervous splitting up because we can't really communicate.
26:28Let's get some short rib.
26:30I streamline it to the proteins and I want that short rib because that is the classic
26:36cut for our Korean kalbi.
26:37But then I also know we need some kind of fatty pork for the kimchi jjigae.
26:44So we need to have a starch.
26:46I run by the frozen section and I noticed that there's frozen jasmine rice.
26:50So I thought, might as well grab that just in case.
26:52This is also one shop, so we only get one chance.
26:55All right, Sandy, Greg, you guys good?
26:58Yeah, I'm going to get aromatics and then the veggies for the curry.
27:01There's rice here, but try getting that rice too.
27:04Two, one.
27:06Go, go, go, go, go, go, go.
27:08I grab some ginger and garlic for the marinade for the kalbi.
27:13And I see kimchi.
27:15So I grab two of those to make sure that we have enough for the kimchi stew.
27:19Oh, rice.
27:20This is what I need.
27:21Not sure how we'd manage the time.
27:23So I grab the microwavable rice off the shelf.
27:27Normally this stew takes quite a bit to cook, at least a day.
27:31But we needed to raise that flavor really quickly.
27:34So we used a lot of umami packed sauces.
27:36Gonna do a little fish sauce.
27:39Get the cochicado.
27:40Oh, here we go.
27:41Yeah.
27:42Oh, and a little dashi.
27:43Yeah.
27:46So I'm grabbing the frozen jasmine rice.
27:49It's a quick rice and it was better than the other pre-cooked rices.
27:51You know, getting the proteins out was like the easiest out.
27:54Perfect.
27:56Oh, this is great.
27:57Dungeness crab meat.
27:58Perfect.
28:00I'm grabbing the fresh produce.
28:02All of the aromatics.
28:04Lemongrass.
28:05Lime leaves.
28:06Ginger.
28:08Thai food uses so many ingredients.
28:11Okay, I'm coming back!
28:14Fish sauce.
28:15I have the international aisle, so I grabbed all the sauces.
28:18Oyster sauce.
28:19Curry paste.
28:20Ooh, let's get this.
28:21Yellow paste.
28:22I'm gonna mix it with red.
28:24And penne.
28:24Let's do it.
28:26All right, let's go.
28:27Let's go.
28:2726 minutes.
28:28Remember, you only get one shot.
28:30Did you get the brown sugar?
28:31It's down this aisle.
28:33Thank you, Steve.
28:35Oh, Peter, get the eggs.
28:37Duck eggs.
28:40I can't tell what conversations are what right now.
28:43Okay.
28:43Okay.
28:44Let's go.
28:45This is stressing me out.
28:46Bibimbap.
28:47They're going.
28:47They're done.
28:47Right here.
28:48Right here.
28:48Okay.
28:49Let's go.
28:50Let's go.
28:51Let's go.
28:51Let's go.
28:52It's the finals.
28:53You know, it's for 20K.
28:54We gotta do it.
28:57I'm coming.
28:58They're good.
28:59Can't go back now.
29:00It is game time.
29:05Not my store today.
29:0924 minutes.
29:11With Sunday supper, I'm expecting, like, big, thoughtful, like...
29:16Has to be.
29:16Like, you've been at it all day.
29:18Yeah.
29:18Kind of Sunday supper.
29:19Bibimbap.
29:20What's on the menu?
29:21What are we making today?
29:22I'm making the, um, kimchi jjigae.
29:25This is a very, like, at-home meal.
29:29You rarely find this at Korean restaurants because restaurants don't have the time to age it.
29:33See, it's going to the short ribs.
29:35So when we think of dinner, kind of like a nice meal on Sunday, we do haivi, which is a
29:40classic Korean dish.
29:42And then Greg there, I think, is working on the marinade.
29:46For the stew, it's really important that we get that kimchi cooking as quick as possible, because it does take
29:51normally at least a day.
29:52The hondashi sauce.
29:54Oh, hondashi sauce is the best.
29:57Butter?
29:57There's got to be lots of butter.
29:58That's the key.
29:59And we put some guantale in there, some smoked pork.
30:03You got to give it some time to melt together.
30:05Yeah, I know.
30:05It's just going to melt.
30:06Just let it do its thing.
30:07Okay.
30:08Steve, why don't you get the rices heated up?
30:11Okay, rice.
30:12Got to get this ginger in there.
30:14So in the marinade goes the ginger, sesame oil, as well as some brown sugar in there.
30:22Get it as smooth as possible, and then get it on the short ribs.
30:26Cuyabee's marinating pretty well.
30:28We have immigrant parents.
30:30They cooked Korean food every day.
30:34If we win, we want to celebrate by taking our parents to Korea on a trip.
30:39I always hear their stories of, you know, when they immigrated.
30:42So it's kind of like getting back to roots.
30:45When should we start the grilling?
30:47I mean, it's going to go quick, so we need to save some time.
30:50We don't want those overcooked.
30:5220 minutes!
30:54Team Ayara, how are we doing?
30:56Oh, we're doing curry crab.
30:57It's my dad's recipe.
30:59I'm cleaning out the crab.
31:02Peter, what are you working on, veggies?
31:04Yes.
31:05You're working on the sauce?
31:06Yes, I'm working on the curry.
31:09Into the blender, I added curry paste, chili pepper, heavy cream.
31:17This family fires on all cylinders over here.
31:19I'm putting a little bit of fish sauce and a little bit of white soy.
31:23We need a velvety eggs.
31:27Before adding all of the curry paste.
31:30We're cooking a family dish and our parents don't know that we're here.
31:34Going on Guys Grocery Games is already a lot of pressure.
31:37Telling our parents would have been an unmanageable amount of pressure.
31:42We have to get it right.
31:44So, hi, Mom.
31:46What are you doing?
31:47Hi, Dad.
31:4815 minutes, Chef.
31:4915 to go.
31:51Kimchi chicken is almost ready, guys.
31:53Marinated short rib has now been in there for a while.
31:56I'm going to get on the grill.
31:57Our grill master is great, for sure.
32:00Getting a lot of char.
32:02Check the rice.
32:04Rice is ready to go.
32:05As I'm looking at it, I can tell it's a little bit slimier than usual.
32:09This is overcooked in the microwave.
32:11Oh, okay.
32:13Oh, yeah.
32:14We need rice for this dish.
32:16It's really important.
32:17Good thing we grabbed two rices.
32:19Yep.
32:20We lucked out because Steve also grabbed frozen rice.
32:24Let's do it in the pan.
32:25Yeah, that's what I'm gonna do.
32:28A little bit of water.
32:29I don't want to mess this up and then we lose out on the family trip.
32:34This rice is a hit up.
32:35We're in trouble.
32:36Eight minutes.
32:37All right, crab.
32:38Kathy, you do this.
32:39Can I get some of the veggies in yet?
32:41Yeah, put the veggies in.
32:43All right.
32:44I'm putting the peppers in now.
32:46And then you need this crab.
32:48All of this crab.
32:52Hi, guy.
32:53How we doing, chef?
32:54This is a curry crab.
32:56And what's in this?
32:58A curry paste, shrimp paste, duck egg.
33:01You want small?
33:02Yeah, I need them too.
33:03But keep it separate.
33:04And then keep it separate.
33:05How's that?
33:08Yeah?
33:09Good amount of heat on that.
33:11Let's do chili fish sauce.
33:13We're gonna make pique d'umpeh chili fish sauce.
33:16And we're gonna add a little bit of lime.
33:17And then I realized that I forgot to grab the lime.
33:20Oh, I didn't grab lime.
33:21You forgot lime?
33:23We have vinegar.
33:24Do we want to add that?
33:24Yeah, vinegar.
33:25Okay.
33:26Ten chilis, Peter.
33:28You think ten chilis?
33:29We're Thai.
33:30We're Thai.
33:30We gotta represent.
33:32All right, Vanda, I think this is plenty.
33:34Don't forget the rice, Peter.
33:36Yes, I won't.
33:38Chefs, Hunter says you have five minutes left.
33:41Hunter says five minutes left.
33:42I'm just filling in.
33:43How's that rice now?
33:44Taste it, guys.
33:45I get the rice.
33:46I realize it's a little bit overworked.
33:49But what can we do?
33:50How are you doing on that grilled wood?
33:52That looks good.
33:53Sorry, Greg.
33:54That's a question.
33:55What's stewing up over here?
33:57That's kimchi chicken.
33:58A kimchi stew.
34:01Uh, yeah.
34:02Flavor hello.
34:08All right.
34:09Sharpies, I need to go on.
34:10These are recipes that my mom taught us.
34:12And these are our recipes that we're teaching our kids to make.
34:15This is gonna be the winning dish that takes us to Korea.
34:18All right.
34:20Two minutes.
34:23Rice is done?
34:24Yes.
34:26Should I season the rice a little bit?
34:27Like a little salt and butter?
34:29Mm-hmm.
34:29I'm thinking I should do a little something to this rice just to bring it up to match the
34:35intensity of the curry.
34:36I'm gonna put some macu in the rice.
34:38I have the rice ready in the bowl, in the pot.
34:41Vanna's got the curry and we've all tasted it and agreed that it's killer.
34:45All right.
34:45Where's the chili fish sauce?
34:46Right here.
34:46Can I taste it?
34:47Yeah.
34:47Yeah.
34:48Good.
34:48Hopefully we made our parents proud.
34:52Three, two, one.
34:54All right, chef.
34:55That's it.
34:56Well done.
34:57Here it's all off.
34:59Everything's off.
35:00Good job.
35:01Everything's off.
35:02Good looking place.
35:03Good job, guys.
35:05This is Food Family Takeover game two to make a super Sunday supper.
35:11Phoebe Bop, team, what'd you make?
35:13There is no Sunday supper in a Korean household without a stew.
35:17So we made a flavorful kimchi stew and kaiwi, Korean-style short marinated short ribs.
35:29When I saw you dump that entire jar of kimchi into that pot, I was like Jakey.
35:34It's happening.
35:35It's happening.
35:35I'm so excited that you made it.
35:37Really, really beautiful, rich flavors, and then move over to these short ribs.
35:42Holy cow.
35:43They're incredibly tender.
35:47It is gorgeous, except for the rice, y'all.
35:51The rice is mushy.
35:53The rice has been overworked, and it got a little gluey.
35:57Mm.
35:58Not to be outdone, Ayara family.
36:01Tell me about this.
36:02All right, so this is our Sunday supper crab curry.
36:05The way to eat it is to have it with a little bit of jasmine rice.
36:09You have chili lime, prik nam pa, on the side.
36:20I adore this, and especially for a Sunday supper.
36:24When my family makes crab curry, this is what we do.
36:27I'm getting a little choked up because I'm relating this to my own family
36:33and getting to eat crab curry with them.
36:35It is a visceral family bonding experience.
36:40Absolutely.
36:41The rice is a real shiner.
36:43It's deeply flavored, which, you know, like, it really...
36:46I was like, oh, my God, the rice is really good.
36:48I could just eat that with your little, the, like, fish sauce.
36:51This fish sauce situation, it's got some heat, and I love it.
36:56But you guys had the whole store to shop from.
36:59Yeah.
37:00You know, some nice cilantro or some lime zest,
37:02something like that would have been a little palate cleanser
37:05against all these rich, beautiful flavors.
37:09Thank you. Thank you.
37:11One of these two teams in a shop Flavortown Market for up to $20,000.
37:16Thank you very much.
37:17Call you in a bit. Thank you.
37:24I listened to the first. I listened to the Be Be Bop.
37:27Yes.
37:28And I thought, well, they won.
37:29Yeah.
37:30Then the Ayara family comes in.
37:32They won.
37:33Yeah.
37:33Then I go back to what you said about the Be Be Bop.
37:35They won.
37:36Yeah.
37:38The Be Be Bop.
37:40Man, those short ribs, delicious.
37:43So tender.
37:44Only bad thing for me was a rice.
37:47Let's talk about the other one.
37:48Man, to make that level of flavor of that curry,
37:52I mean, we saw them do it.
37:53It was like three minutes.
37:54Like, there wasn't something missing from that plate.
37:57That felt like a full meal.
37:58Yeah.
37:59Besides the lime.
37:59I wanted a little bit more of that sort of freshness.
38:02All right.
38:02I need an answer.
38:14This was not unanimous.
38:16The winner of our Food Family Takeover is...
38:23Congratulations, Ayara family.
38:26Well done.
38:28Well done.
38:32Good job.
38:33Good job.
38:33You guys did great.
38:35Be Be Bop, I gotta tell you, you should be very proud of yourselves.
38:38You're definitely a family to contend with.
38:40Please do.
38:41Be Be Bop, thank you so much.
38:43Appreciate it.
38:44Thank you, brother.
38:44The rice.
38:46Yes, the rice.
38:47Even though we lost, I think...
38:50We represented love.
38:51Yeah.
38:57We didn't tell our parents that we were here.
38:59Aww.
39:00You didn't tell your parents you're here?
39:01No.
39:02By telling them, I think it would be like a mental game for us more so.
39:06It was best to not tell them and just surprise them.
39:08My mom might be mad that I put butter in the rice.
39:12This is so neat for your mom and dad to be finding out now.
39:16What are their names?
39:18Andy and Anna.
39:19Andy and Anna.
39:20Anna, Andy, congratulations.
39:21The kid just rocked the house, huh?
39:23Well done.
39:25What do you do with the money?
39:27We have an amazing team.
39:29We have these annual trips that we do and we don't just bring the team, we bring their extended family
39:34too.
39:34Come on.
39:34That's awesome.
39:36It's time to go make some money.
39:37Congratulations.
39:38Our champs.
39:41This list right here has five clues.
39:46Every item you go and find, I'm gonna give you $4,000.
39:51Wow.
39:52Get all five items, put them in the cart, you win $20,000.
39:57Okay.
39:58Yeah.
39:58This is gonna be one heck of a party.
40:00Wait, wait, hold on.
40:01Hi.
40:03What?
40:03You're just gonna do this without me?
40:05I've been running the whole show without you.
40:07Listen, time for you to go on break now.
40:09You gotta go on break.
40:10Look.
40:10Hey.
40:11I'll be back next week, folks.
40:14Welcome back.
40:15Hey.
40:16Congratulations.
40:17As soon as I finish reading this first clue, then you guys can go.
40:20Number one, this best-selling produce in the U.S. is a fruit sold in bunches.
40:26Bananas.
40:26Bananas.
40:27Bananas.
40:27Bananas.
40:28Bananas.
40:29Yeah.
40:30Go, go, go.
40:31Wait, wait, wait.
40:32Okay, next clue, next clue.
40:34Boom.
40:35$4,000.
40:36Okay, you got it.
40:37All right, number two.
40:38This cured meat is the most popular pizza topping in the U.S.
40:41Right, right, right, right.
40:43Pepperoni.
40:44It's right here.
40:45It's right here.
40:45Up top, up top.
40:46Up top.
40:48Oh, they got it.
40:498,000 bucks.
40:50That was an entree featuring everyone's favorite mayor of Flavortown on its packaging.
40:55I think it's on that other side.
40:57Yeah, come on.
40:57It's on the other side.
40:58Here we go.
40:58Here we go.
40:59Do you see it?
41:00Do you see it?
41:00Right here.
41:01Right here.
41:02Spread the news.
41:04This product made with eggs is the top-selling condiment in America.
41:09Condiment.
41:10All the way at the end.
41:10All the way at the end.
41:11The three of them running with the cart is hysterical.
41:14Donna, Zanna, grab it.
41:15Right here.
41:17All right.
41:17These small crustaceans are the best-selling seafood in the U.S.
41:23Come on.
41:24Come on.
41:25Shrimp.
41:27Shrimp.
41:28Shrimp.
41:28Shrimp.
41:29Let's go.
41:30Shrimp.
41:30Grab it.
41:32Hang on.
41:32Hang on.
41:33Hang on.
41:33Hang on.
41:34Let's go.
41:35Put it in.
41:35Let's go.
41:36Let's go.
41:37All right.
41:37For $20,000, Shrimp was the one.
41:40Congratulations.
41:41Come on, Dad.
41:42Well done.
41:44Yeah!
41:45I'm just so excited for my parents to watch this episode
41:48and see something that they taught us how to cook on TV,
41:52on American television.
41:54That's gonna be awesome.
41:55They took $20,000 this week.
41:57What will they get next week?
41:58You gotta find out.
41:59See you on Triple G.
41:59Adios.
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