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00:05As Flavortonians, there are two things that really define us.
00:09Our obsession with food, of course, and our love of the games.
00:14Go team vote!
00:15Go team vote!
00:17We love a good game day and watching our favorite teams play.
00:20But we love good game day food even more.
00:24We're talking easy to eat finger foods.
00:27We're talking sure fire appetizers and dips.
00:29And loaded dishes that make every fan happy no matter the score.
00:33They knocked it out of the park.
00:34Awesome.
00:35So today, I proclaim this game day in Flavortown.
00:47I see our newest rookies coming in now.
00:50Chef T. Gregoire.
00:51This place is dope.
00:53I am a swing for the fences kind of chef.
00:55And I'm no stranger to competition.
00:57So my desire to fight has hit an all-time high this year.
01:01Getting my brain tumor removed and helping my wife as she's courageously brought through cancer.
01:07Life has been hard.
01:08But then when I put things into perspective, we've both been given this new lease on life.
01:11And we need to seize every opportunity.
01:14I cannot wait to cook here.
01:15And Chef Joe Flam.
01:17Holy cow.
01:19I'm a Chicago kid.
01:20I've never lived anywhere else.
01:21Chicago is the best town for eating.
01:25Hotter.
01:26The kind of cuisine I'm known for is from the Midwest, but a little bit more elevated.
01:31I love finding ways of doing things that maybe haven't been done.
01:34Welcome to Flavortown.
01:35Love what you did with the place.
01:37Yeah, you know, we just buttoned it up a little bit.
01:39Everybody has their dog running aimlessly around the park.
01:42Now listen, you have the exact pedigree, background, training, experience, and craziness to be here in the Flavortown food crate.
01:51Let's go.
01:51But today, you'll have to have all of that and then some to beat one another and to beat our
01:58defending champ, the one and only Chef Franklin.
02:03This guy's a legend.
02:04Old school, New York chef.
02:06I have so much respect for him.
02:09I am a champion of Flavortown, but I want to be the champion of Flavortown.
02:14What an office, man.
02:15Right?
02:15I've been in the New York food scene for over 30 years.
02:18So for me, my wheelhouse is quite large.
02:21Chef, welcome back.
02:23Franklin, you did a great job when you were here last time.
02:25You won how much?
02:2619?
02:2619,000.
02:27$19,000.
02:29Which, the beauty of this guy, donated it to Autism Speaks.
02:32My son was diagnosed with autism when he was 21 months.
02:36Everything that I do, I do with my son in mind.
02:39So I'm very happy and very proud that for two weeks straight, I've been able to deliver a message about
02:46autism awareness.
02:47So let's go over the rules of the Flavortown food fight.
02:50There are two rounds in this fight.
02:52Before each round, one chef will earn the right to choose the restaurant kitchen that all chefs will cook in.
02:58The last chef standing will earn a paycheck up to 20,000 bucks and return to Flavortown, as Chef Franklin
03:03is right now,
03:04as the defending champ with the chance to win even more money.
03:08But there's also a special rule that must be followed today.
03:11Because this is Flavortown's first annual game day.
03:16It's all about celebrating that all American culinary tradition of game day food.
03:22Everything you prepare should be a next level twist on crowd pleasing comfort food game day cuisine.
03:29I'm thinking about the burgers, the wings, the pizza, the nachos.
03:34I can make anything happen with those things. I'm good.
03:37So this week's starting lineup is our breakfast food carts.
03:40Small kitchens with those powerhouse pantries that could be your key to winning the culinary doubleheader.
03:47Second, we have Guy's Grill, a modern American grill where the food always receives high marks and the TV is
03:53always playing the game.
03:54My background's in fine dining, but when I think of game day, when you're tailgating, grilling is one of those
03:59highlights.
04:00A dumpling house whose short order kitchen is perfect for preparing flavor packed pockets of wrapped goodness from around the
04:08world.
04:09And then of course, Sonoma Prime, the high end steakhouse with a cutting edge kitchen that could put you in
04:15the big leagues.
04:16The question is, who gets to choose the first restaurant?
04:19Let's decide that with a little game day warm up competition.
04:23Meet me over at my picnic office.
04:28All right, chefs.
04:30Each of you have one pound of ground beef in front of you.
04:34So whoever gives me the best four ounce patties first is going to win control of Flavortown in the first
04:41round.
04:42And you got one minute.
04:43Three, two, one, go.
04:45When you are done, you ring the bell.
04:48I can nail a four ounce burger blind.
04:50I definitely want to win this.
04:52I've got my eye on Guy's Grill.
04:54So last week in Flavortown, I learned control of the game is super important because you get to pick where
04:59you're going.
05:00And I've either owned or executed as executive chef nine American Grill concepts.
05:07Guy's American Grill all day.
05:08Twenty seconds.
05:09My daddy's steakhouse.
05:11That's what Chicago's known for.
05:12I'm down for a game day challenge.
05:14That feels like a real smooth transition.
05:16When you're done, you can ring the bell.
05:18Joe's done first.
05:20Chef T.
05:21Okay.
05:21We're done.
05:22All right.
05:23Chef Joe, you are first.
05:25Put one patty on there.
05:274.4.
05:28Okay.
05:29For another.
05:313-8.
05:333-8.
05:364-3.
05:37Yeah.
05:37Okay.
05:38T, you ring second.
05:39Yes, sir.
05:414-0.
05:463-8.
05:493-9.
05:544-0.
05:562-4-0s.
05:58Nice.
05:59All right, Franklin.
06:00Your shot, buddy.
06:01I got to get three.
06:02If I don't get three, I'm in trouble.
06:084-0.
06:092-4-0s.
06:11All right, Franklin.
06:12I got to get three.
06:124-0.
06:134-0.
06:144-0.
06:16You have two left.
06:22I can't believe this.
06:23What?
06:24She just lost to a 4-0.
06:26Oh!
06:27The champ takes control of Flavortown.
06:30Woo!
06:31All right, so chef, you get to choose the Flavortown restaurant
06:34where everybody is going to cook at in the first round.
06:36I have a big bullseye on my back.
06:38Don't worry about that.
06:39And I'm not worried.
06:40So for a good time.
06:41Listen, I just got four perfect 4-0s.
06:45You struck out, dude.
06:47Franklin's here to play.
06:49Americana food.
06:50We're at a ballpark.
06:52It's game day.
06:53I'm going Guy's Grill.
06:54Let's take it to Guy's Grill.
06:58Well, chefs, you know with a name like Guy's Grill,
07:01this place is already going to generate a winner.
07:03I can tell.
07:04And here comes the other winner.
07:06Hunter.
07:06Hello.
07:07Welcome, chefs.
07:08Hi.
07:08I stole this shirt from your closet, by the way.
07:11That's me, triple D, circa 2008.
07:14That's correct.
07:15Welcome to Guy's Grill.
07:17Today's menu is going to be a grilled game day favorite.
07:20When I hear game day, my mind goes to chicken wings.
07:24Featuring one of the mayor's most favorite snacks.
07:29Popcorn.
07:29I love popcorn.
07:30I love popcorn on its own, but trying to incorporate it in a way that shows game day snack.
07:39Come on.
07:40Remember, the dishes will receive a ranking.
07:42Five-star dish, you get $5,000 going towards your paycheck, and you get the right to pick the next
07:48restaurant in the final round.
07:49Four-star dish, $4,000.
07:51Three-star dish, shift's over.
07:5435 minutes to make your grilled game day favorite with popped popcorn included.
08:00Chefs, your time starts now.
08:02Good luck.
08:02Let's go.
08:04All right, all right, all right.
08:06Right behind you, boys.
08:07I'm Midwestern-sized.
08:08Watch out.
08:08Classic game day foods in Chicago.
08:10We love a big grill.
08:11We're talking hot dogs.
08:12We're talking brats.
08:13We're talking polishes.
08:14We're talking pork chops.
08:15Hopping corn, huh?
08:16But I know the two people standing next to me are going to absolutely deliver.
08:20So I need something really, really high level here.
08:23Game day, I'm going up there.
08:24I'm swinging.
08:24To be honest with you guys, this is going to get weird.
08:26It's getting really weird.
08:28I'm thinking.
08:29I'm thinking.
08:30Being totally honest, absolutely no idea what I'm going to do with that popcorn.
08:34But I've been in this industry a long time, and I've seen a lot.
08:37And last week, I walked away with $19,000.
08:41I want the 20 this time.
08:43I'm still formulating a plan.
08:45My favorite game day foods have to be good chicken wings and probably, like, mac and cheese.
08:52I'm trying to figure out popcorn, but I'm going to get some pasta working.
08:55I'm going to do a mac and cheese croquette.
08:58That's what I'm leaning into.
08:59I'm doing these two game day snacks because I'm just not one to play it safe.
09:04What's up, man?
09:05I found these two wandering the streets.
09:07Two of my all-time favorites, Chef Marcel Vigneron and the one and only Chef Marcus Samuelson.
09:12Okay, so here's what we've got.
09:14They have got to incorporate cooked popcorn into their game day favorites.
09:18I'm a big chicken wing guy for game day.
09:20Love the wings.
09:21Think about what you could do with wing and coated in popcorn.
09:24Woo!
09:25All right, chefs.
09:2625 minutes.
09:27Chef, how are you?
09:28Chef Joe, talk to me.
09:29So, I was a cook.
09:31We used to tape the Bears games when we'd work on Sunday and watch them afterwards.
09:34The only place we could get food was the 24-hour Maxwell's Polish.
09:38So, we'd go there and get coated pork chop sandwiches and then go watch the Bears.
09:42So, we're riffing off that today.
09:44I don't want to just make the sandwich.
09:45I'm doing something a little bit more elevated, a little bit more plated, a little bit more finessed.
09:50So, this is a pork chop sandwich riff.
09:53Give me the rundown.
09:54You get a pork chop.
09:55And we're making a mustard sauce.
09:57I'm going to do a buttermilk popcorn marinade for my pork chops before I grill them.
10:00Okay.
10:01Popcorn is so subtle.
10:03It can really get overpowered by other flavors.
10:05I want to taste it.
10:06Yep.
10:07That popcorn flavor is so delicate.
10:09So, we're going to let those soak at that for a little bit.
10:11Hopefully get that popcorn flavor in there.
10:13So, for this dish, we're doing popcorn multiple ways.
10:16I made some popcorn vinegar that I'm going to pickle my peppers with.
10:19There's not another time in life where I needed to make popcorn vinegar to pickle peppers in.
10:24This could be cool.
10:25We're about to find out.
10:26I'm a championship assistant coach of a six-year-old soccer team.
10:30So, I think I know a little bit about competition, you know?
10:33It gives me a really hard edge right now.
10:34It gives you the edge.
10:35You know, for me as a dad now, I have two kids now that are in sports.
10:38Play soccer, baseball, anything with a ball, the kid's super into.
10:42And so, the theme of today being game dad, it would be incredible to win this one.
10:46Those pork chops are thicker on the bone, too.
10:48You think you can get them to a medium?
10:52Yep.
10:53A little pink is good, but you want it to rest.
10:56Kind of close.
10:56Doesn't give you a lot of resting time.
10:58This is going to hopefully absorb all that grilled flavor from the fat of the buttermilk coating the pork chops
11:03as well.
11:03And we're going to throw in a hope and a prayer and see what happens.
11:06Chef T, talk to me.
11:07I love a good chicken wing on game day.
11:09So, I'm doing like a little grilled wing with a popcorn parm.
11:13Okay.
11:13Supposed to be a play on garlic parm, but it's going to be popcorn garlic parm.
11:15Throw in some fresh parsley as well.
11:17Popcorn parm.
11:18So, you ground up the popcorn, add Parmesan cheese to it.
11:21Yep.
11:21Great way to incorporate that popcorn.
11:23And I'm going to let that sit to the side to really maximize the popcorn flavor.
11:27And then I've got the garlic popcorn cream going right here for my mac and cheese croquettes.
11:31I like the idea of a croquette.
11:33I think it's like a very smart game day dish.
11:35But difficult in that it isn't a grilled item.
11:39And sometimes when you do something that is not really part of the concept, it can actually ruin you.
11:43My wife and I, we share an 11-year-old son, soccer superstar, Mason.
11:48You know, Mason and my wife, they love these mac and cheese croquettes.
11:52Every time you ask, what do you want to eat?
11:53Mac and cheese croquettes.
11:55Well, honeys, do you know how long this mac and cheese croquette takes to make?
11:58The pasta has to be cooked, then the pasta has to be cheesed, then the pasta has to be cooled
12:03down without making a gummy so that the croquettes will actually hold during the breading process.
12:10But I have a habit of just always swinging for the fences.
12:15My wife and I have dealt with a myriad of health problems this past year.
12:20And if I win today, we can finally be able to treat ourselves, and especially her.
12:25She's literally the glue that holds our family together.
12:28So I came to Flavortown for one reason, and for one reason only, and it's to win that money.
12:33All right, 20 minutes, guys.
12:34Outrace the clock.
12:36As I'm trying to batter my mac and cheese croquettes, I realize because it's so hot, it's not holding together.
12:42What is happening here?
12:44So I process down popcorn and panko to create the breading.
12:48Take a little bit of that breading, and I add it to the croquettes.
12:52I work it in.
12:53It allows me to start forming my croquettes.
12:55This is a miracle.
12:56Form them, and I pop them into the freezer for as long as I possibly can.
13:00Coming down right behind, right behind.
13:02I've had so many croquettes, and if they didn't sit overnight before we breaded them, they would explode in the
13:08fire all the time.
13:09Because of that moisture.
13:10I don't want to get eliminated.
13:12I'm trying to get that W.
13:13In the freezer, you go.
13:14I hope this does the trick.
13:16Why do I do this to myself?
13:21Right behind you, Joe.
13:22Right behind.
13:23Coming down right behind.
13:24Today is game day.
13:25This is all about game day food.
13:26They have got to incorporate cooked popcorn into their grilled game day favorite.
13:31Gameplay, right, is so important in this.
13:34It's like you could have the most incredible dish, but if you didn't use popcorn and you didn't grill it,
13:38it doesn't really matter.
13:39Doesn't matter?
13:40Yeah.
13:41Nineteen minutes.
13:42Chef, talk to me.
13:43I'm leaning into chicken wings.
13:45Love me some wings.
13:47We have two wings going?
13:48Are you guys having a wing off without me?
13:49You didn't get the memo.
13:50I feel like I'm being left out.
13:53Yeah.
13:54I think popcorn sucks.
13:56Rewind, but the one thing I do know is that chicken wings need salt.
14:01I'm making a popcorn sauce that has some chipotle, black garlic, you know, bringing a little heat.
14:08Kind of genius, actually.
14:09And there are great flavors in popcorn, actually, when you think about sort of salt in there, right?
14:13And you get the butteriness of it.
14:14You get the butteriness in that.
14:16Then I'm going to grill my chicken wings.
14:19Chicken wings are game-day food, especially when they're sticky or barbecued and the grill is done right.
14:25So I'm constantly turning those wings and making sure that they're getting even char.
14:29You just got to bring the flavor.
14:31The only thing I can think of is my son, Sean, and driving for autism awareness.
14:35And Sean's going to be 26 in December, and he loves food.
14:38He just loves being in the kitchen.
14:40I think he just loves being next to me as much as I love being next to him.
14:43Everything that I do, I do with my son in mind.
14:47Oh, yeah.
14:48And now I take that popcorn marinade, and I added a little bit of orange preserves, pomegranate syrup, bring a
14:54little sweetness.
14:55Then I toss that back onto the wings, and I throw it back on the grill.
14:58Make sure that I finish the grill without burning the sugars.
15:01Franklin's wings.
15:02I like the char he put on that.
15:04The worst wings is when they get soggy, when that skin is not cooked properly, right?
15:08Oh, totally.
15:0915 minutes!
15:10I'm feeling good.
15:11Both the other chefs still go chicken wings.
15:13I'm doing something a little bit different.
15:15I'm going to do a pork chop.
15:17And then I'm going to take that popcorn, throw it in some heavy cream, cook that down a little, puree
15:21it, and make it almost like a grits.
15:23Yeah, yeah, yeah, yeah, yeah, yeah.
15:25Silly enough, that might work.
15:27I spent four and a half years running the only Michelin star Italian restaurant in Chicago.
15:32I've always loved sports.
15:33I always loved being a part of a team.
15:34Being part of a team is one of my favorite things about restaurants.
15:37If I went a bunch of money in Flavortown, the only reason I'm able to be here and do this
15:40stuff is because it's all the people I work with every day.
15:43We're getting there.
15:44We're getting there.
15:45Woo!
15:45We got some flame in town right now.
15:47Look at those flames.
15:48That grill's hot though, huh?
15:50Mm-hmm.
15:50Come on, grill.
15:52Everything's on level inferno right now.
15:55This grill is like my worst nightmare right now.
15:57I have got to get these wings cooked.
15:59Having to pull something before it's done, it's not ideal.
16:03You can't have grill without the char, you know?
16:05So I'm being strategic and I'm just going for minimal char and I'm going to get these puppies into the
16:11oven to finish.
16:1210 minutes left.
16:1310 minutes left.
16:14Ooh, come on, you've got to go faster.
16:16She still have a lot of steps, right?
16:19Yep, I haven't seen the croquette.
16:21Nine minutes.
16:22You said nine?
16:23Nine.
16:24I take my croquettes out of the freezer and I've got to just get them into the fryer right now.
16:29I'm hoping that the croquettes get a decent temperature so that as I put these croquettes in, the croquettes will
16:36not start exploding.
16:38That's very impressive, by the way.
16:39What?
16:39That you made mac and cheese.
16:40Don't be impressed until I make it on the plate, okay?
16:43My son, Mason's been hinting that he wants to go to the World Cup.
16:46Those tickets are a pretty penny.
16:48If I win this, listen, that money's going to go knock off some World Cup tickets.
16:52Mmm.
16:53What's up, chef?
16:54What's up, bud?
16:55I made a popcorn marinated chicken wing.
16:57Okay.
16:58Popcorn marinated?
16:59Yeah.
16:59I saw that in the blender, huh?
17:00Yeah.
17:01And I'm also making a glaze.
17:02See that?
17:03Out of a little orange and pomegranate.
17:05Okay.
17:05I love that.
17:06Also, I'm going to take popcorn, caramelize it and candy it a little bit.
17:10That looks great.
17:10Even though I'm old, I like to show people what I can bring to the table.
17:15And me and T, we're coming for you.
17:17Let me tell you, I feel the pressure.
17:18I've got to be honest.
17:19It's like a pack of feral six-year-olds on this side of the kitchen.
17:22We're coming for you, baby.
17:23Being the returning champion.
17:24I've got a big target on my back right now.
17:26They want to cash that paycheck just as bad as me.
17:29Four minutes.
17:30Oh, yeah.
17:31These are perfect.
17:32And I toss it all one last time, and then I start plating.
17:35I'm choosing white plates.
17:36I like the way it'll pop.
17:38I'm going to get a nice aesthetic on the plate.
17:39Chop green onion and micro basil just to finish off the dish.
17:43Go big or go home.
17:44Franklin's done.
17:45That's a veteran right there.
17:47Chefs, we've got three minutes.
17:48I need your plates up in the window like overachiever Chef Franklin has.
17:53We've got pork chops.
17:55They're thick.
17:55They're bone-in.
17:56I need to be ready on these.
17:59They did end up really nice.
18:00That pork chop is beautiful.
18:02He's really showing, like, his skill here.
18:05So we're going to lay our popcorn grits, my pork chops going right on top.
18:09Pour that honey mustard popcorn sauce right over that pork.
18:12And then just to finish it off, put those pickled peppers right on top.
18:15Hey, I'm taking a risk.
18:17Not going literal with this.
18:18I go and say, like, hey, we're going to take those game-day flavors
18:20and do it in this really pretty way.
18:23Nice-looking dish, too.
18:25One minute!
18:26He's got to start plating it out.
18:28Oh, you know what?
18:30This is wild.
18:31I'm super happy the croquettes are holding together.
18:34This is crazy.
18:35A croquette came out really nice, cold and brown.
18:38I stack my wings, place my croquette, and I finish with my seasoned popcorn.
18:44I am using every last second.
18:46My plates are on the line, and I'm still drizzling bacon vinaigrette.
18:50Three, two, one.
18:53We're done.
18:54There it is.
18:55There it is.
18:55Well done, guys.
18:56Great job.
18:57Good.
19:05Chef Franklin, you're up first.
19:07Take it away.
19:08What's up, gents?
19:09Chef, how are you?
19:09What's up, Chef?
19:10Beautiful dish.
19:11I decided to just take wild flavors and impart them on wings.
19:16Popcorn, and I made it into the marinade.
19:18Yeah, you did.
19:18And I put it into the wings.
19:19I then made a separate orange and pomegranate glaze.
19:23I hope you enjoy.
19:28Pretty tasty, Chef.
19:29The done is on the chicken.
19:30It's amazing.
19:31And I love how you really focused on the grilling.
19:34So that floppy chicken skin does not exist here at all.
19:36Great, thank you.
19:37And then the glaze on there, it's like game day food.
19:40It's like, I want to be messy, right?
19:42I want to be sticky.
19:43Exactly.
19:43So you check that box as well.
19:45The popcorn is a really nice touch.
19:47I do think it gives the dish a little bit of extra texture
19:50and some oomph.
19:51And I love spice, so I love that chipotle in there.
19:53If anything, I would maybe kick the heat up a little bit
19:56and drop the sweetness down a little bit.
19:58That would be the only thing.
19:59Maybe a little bit more salt would have balanced
20:01the dish out a little bit.
20:02Okay, awesome.
20:03Thanks, guys.
20:03And I'm just going to continue to eat this popcorn.
20:06I love it.
20:07All right, Chef Joe.
20:09All right.
20:09Give it to him.
20:10I'm looking at the other two dishes,
20:12see them going really literal, me going with the play.
20:15When you're outside of the curve there,
20:16you're either going to be at the top of it
20:18or the bottom of it.
20:18Chefs, how are you?
20:19Hey, Chef, doing well.
20:20Good on you.
20:21So good.
20:22Wow, cool.
20:23Amazing.
20:24So I did pork chops, popcorn puree underneath,
20:26almost like a play on grits.
20:27On top, I made a mustard glaze,
20:29and then I took Fresno's to bring a little bit of heat to it.
20:38Really good cooking.
20:39You know, the chop here to cook on the bone in a competition with 30 minutes.
20:44We were like, is it going to make it?
20:46But it rested, it's beautifully cooked.
20:48And then that beautiful polenta popcorn.
20:51That's a winner.
20:52That was really well done.
20:53This is the Midwest on a plate, right?
20:56Yeah.
20:56You nailed it.
20:56You got the corn.
20:58You got the pork.
20:58The only thing was game day.
21:03You know, it felt a little elegant.
21:05I understand that the sandwich is a jump off from a creativity
21:08and kind of like memory lane,
21:10but leaning towards fine dining.
21:13Flavor-wise, we really loved it.
21:15Had to bring it up a notch.
21:16Yeah, great.
21:17Well, thank you guys.
21:17Well done, Chef.
21:18Cheers.
21:19Brilliant cooking.
21:20Nice.
21:21We saved the best for last.
21:22Let him have it.
21:23Go get him, T.
21:24Chef.
21:25Hey, Chefs, how are we?
21:26Good.
21:27Better now.
21:28Looking good.
21:29Awesome.
21:30So I did a grilled chicken wing for you today
21:32that's been marinated in popcorn herbs,
21:35almost like a garlic parm,
21:37but instead a popcorn parmesan.
21:39And I did a mac and cheese croquette.
21:41Everyone needs a little fried element to go with the grilled
21:43when you're having game day.
21:51Wow.
21:52Dynamite cooking, Chef.
21:53The wings are cooked perfectly.
21:54I love the deep char.
21:55That has been grilled.
21:57Yep, and I like the little popcorn on there as a garnish,
21:59so it's like we see it,
22:00even though it's throughout the dish.
22:02And then I was really worried about the mac and cheese croquette.
22:06I was worried about it.
22:07I was like, is she going to have enough time?
22:08We were worried about that.
22:09Is it going to explode in the fryer?
22:10Is she going to be able to do it?
22:11Like, you know, sometime with great risk,
22:14it comes back to me.
22:14It sounds great reward.
22:15It's a smart play.
22:16It's very, very delicious.
22:18And cheesy, right?
22:19Yeah.
22:20I feel like game day should be cheesy.
22:21This is probably, for me, the most conceptually, like,
22:25okay, I'm at a game day.
22:26Game day.
22:27Yeah.
22:27Yeah.
22:28A little greasy with the bacon grease.
22:29Mm-hmm.
22:30On the plate, it can be like a little off-putting
22:31when you see all the grease.
22:32Yes, absolutely.
22:33Thank you, guys.
22:34Thank you, Chef.
22:34Well done.
22:36It's going to be super difficult.
22:38Yeah.
22:38Three amazing chefs understood the challenge really well, right?
22:42They did.
22:43Literally, I'm not kidding you, one of the best first rounds
22:45of competition I've seen in Flavortown Food Fight.
22:47How they're going to come down to a three-star,
22:50four-star, five-star, I'm completely at a loss.
22:54Chefs, the judges rate the dishes from a three-star dish
22:58to a five-star dish.
23:00Five-star dish will make $5,000.
23:03Four-star dish will make $4,000.
23:05The three-star dish will go home.
23:07And this is the tightest scoring I've ever seen.
23:11In any round of competition.
23:14I am not breathing, so if I pass out in this moment,
23:17it's because I held my breath.
23:20Five-star dish will go to...
23:27Chef Joe.
23:28Well done.
23:29Whoo!
23:30Well done.
23:31Cannot believe it.
23:33I am losing my mind right now.
23:36So congratulations.
23:37Thank you. Wow.
23:38Chef team.
23:39Chef Franklin.
23:40One of you will be saying farewell to Flavortown.
23:42I don't go into anything looking to lose.
23:44So I want to win this, and I'm just hoping I have enough
23:48and continue to defend my title.
23:49The chef with the four-star dish is...
23:59The chef with the four-star dish is...
24:07Congratulations, Chef T.
24:09Well done.
24:11Well done.
24:12Well done.
24:16Chef Franklin, I think the only hold back you had on that dish
24:19was a little bit of salt.
24:20And let's just remember one thing more.
24:22Not only is this guy here competing and putting it all on the line,
24:25but he's doing it for an amazing cause, Autism Speaks.
24:28So if you don't know about Autism Speaks, please look it up.
24:31Chef.
24:32Awesome to have you.
24:33We'll see you soon.
24:34I came here to win.
24:35I came here to go all the way.
24:37I'm feeling disappointed.
24:39I wanted to continue to raise awareness.
24:41I wanted to do that for as long as possible.
24:43Shasta, it was a privilege.
24:44Absolutely.
24:45You know, I'm proud of what I did,
24:46which is why I cannot believe that I'm actually sitting in this chair right now.
24:49Hug it, brother. Be good.
24:50Because if you tasted my wings, you would know they had flavor.
24:54Anyway.
24:57Chef Joe, you now control Flavortown.
24:59You've also baked $5,000 towards your future paycheck if you win this competition.
25:05Chef T, $4,000 going towards your paycheck.
25:09Now, Chef, you get to pick the next round of where both of you are going to cook.
25:13It all comes down to which restaurant will give you the best shot at beating your opponent in a fantastic
25:19game day dish.
25:21I get to choose.
25:22This is a huge confidence boost.
25:24We have the breakfast cart.
25:26We have the dumpling house.
25:27And then we have the steakhouse, the fine dining.
25:29What are you thinking?
25:31T's an incredible chef.
25:32I know her background's in fine dining.
25:34I did a little fine dining.
25:36I say if we're going to send it, let's send it all the way.
25:38Let's throw out all the stops.
25:40Fine dining.
25:40Going to Sonoma Prime.
25:42Going for the fine dining.
25:43Yeah.
25:43Yes, let's go.
25:44I got to be honest with you.
25:45Hunter is a little bit whacked out when it comes to his menu creation.
25:51Chefs, follow me.
25:56All right, chefs.
25:57Welcome.
25:58Here comes the restaurant host, Hunter Fieri, to give you the play-by-play.
26:01Hunter?
26:03Look at this.
26:04I mean, dress to impress.
26:05Come on.
26:06Chefs, welcome to Sonoma Prime.
26:07Tonight's menu, we have an elevated game day dinner.
26:11Okay, I know you're all going to bring the game day, all right?
26:14But in Flavortown, the diners are going to expect fine flavors and impeccable high-end plating.
26:20Now, if you want to make some extra money in your paycheck.
26:23We have three upsell items for you.
26:25Excuse me just one second.
26:26Is this the leftover from the banquet that we had?
26:29That is correct.
26:30First, we have frozen pretzels for $2,000.
26:34Love a frozen pretzel.
26:35I'm a pretzel fanatic, especially a hot pretzel.
26:38But these are still frozen, so it's all a challenge.
26:41We have show on peanuts for $3,000.
26:43No one wants to de-shell peanuts in a challenge.
26:47Like, no one literally wants to do it.
26:49And we have Rocky Road ice cream for an extra $5,000.
26:54That's a wild one.
26:55I can't even remember what's in Rocky Road ice cream.
26:58This is Flavortown.
26:59We give out big money, but we don't make it easy.
27:01Remember, the winner will get $5,000 added to their paycheck,
27:04and you could win an extra $10,000 in bonus money.
27:0940 minutes we're going to give you to make an elevated game day dinner.
27:13Your 40 minutes starts now.
27:14Good luck.
27:19This looks like the biggest, baddest kitchen,
27:21but I have to figure out a way to get super casual things like game day
27:25and make it a luxury experience at a height level.
27:28This is the big one.
27:29There's no forgiveness from Flavortown.
27:31Is there a pasta machine in here?
27:34I'm super happy with the choice that Joe makes.
27:36So while I am a private chef, my background's in fine dining.
27:39I trained under a master chef from France.
27:41But the three upsells that we can use, they are just crazy.
27:45You're not going to Rocky Road?
27:46What the hell is in the Rocky Road, bro?
27:49So it's chocolate ice cream. It's definitely marshmallows.
27:53You got to try some.
27:53I don't know what to do with that.
27:56That might just be going right back in the freezer.
27:58No way, no how. This isn't going to work.
28:00This needs to go back in the freezer, and I need to move on with my dad.
28:0335 minutes to cook.
28:05Here come my judges.
28:06Look at this kitchen. Elevated, fine dining.
28:09That's kind of what you want to see in a fine dining setting.
28:12Preparation, hair, intention to detail.
28:15Chef Joe, what are we doing?
28:16We're going to make a burger on a pretzel bun.
28:18One of my favorite ways to eat it.
28:20Okay.
28:20A couple of porcini rub dry-aged ribeyes for your burger patty.
28:24Are you a little concerned that a burger may not be like uber fine dining?
28:33When it was casual, he went fine dining, and now he's kind of going back to casual.
28:39There are certain ways you can, like, elevate a burger.
28:43But, like, is it fine dining?
28:46Fine dining, well, we'll see, you know.
28:48For this burger, I'm going from game day straight to fine dining.
28:52Completely elevated.
28:54Think deconstructed.
28:55I don't think anybody sees it coming.
28:57Chef, 30 minutes.
28:58We gotta get boogieing.
29:00I won the first round.
29:01I got the five stars.
29:02It would be incredible to win the whole thing.
29:05But the only reason I'm able to be here and do this stuff, it's the people I work with every
29:09day.
29:09So, if I win a bunch of money in Flavortown, we're gonna have to do it up a little bit
29:12for Cook's Christmas this year.
29:13Now, the last Monday before Christmas, take all the cooks out, I'd open a tab, and we'd just shut the
29:19place out.
29:20I'm as good as my team.
29:21That's it.
29:22Period.
29:22I can't cook all the dishes.
29:24I can't run all the services.
29:25So, I try to do things to make sure they know, like, hey, I appreciate it.
29:3027 minutes.
29:32Chef T, talk to me.
29:34For dinner, after game day, we like to go to this sports bar in Knoxville, and my son likes to
29:39get the spaghetti and meatballs.
29:41So, I'm just doing an elevated version of that.
29:44I'm gonna make a papadale pasta, and I'm gonna do a nice skirt steak with a red pepper chimichurri.
29:49Wow.
29:50What's your upsell ingredient?
29:51So, my upsell is gonna be the shell and peanuts.
29:54I'm gonna finish my pasta dish with a peanut duca, and I'm gonna add the pretzels in for a little
29:58bit of crunch.
29:59Ooh.
30:00Now, you know these are soft pretzels that are frozen.
30:03I've got it in the oven doing its drying out thing right now.
30:06By incorporating these two upsells, I gotta get this pretzel.
30:10That's a total of $14,000.
30:12Rocky Road ice cream.
30:13I'm not a fan.
30:15You know what it is?
30:15It's the marshmallow.
30:17It is dry.
30:18I definitely wanna make this happen, because Mason wants to go to the World Cup, and when Mason and I
30:23go to these games, it's just fun.
30:25And I think probably since I had my brain tumor removed, and my wife has been cleared, she's cancer-free,
30:32I just feel like I need to focus on my family, and he needs his parents.
30:37I'm making a duca crunch.
30:39Traditionally, I make it with a peanut crunch, so it has, like, coriander, cumin, a variety of spices in it.
30:44Really nice.
30:45But also, I'm adding the pretzel to give it that additional crunch.
30:49Just gotta get the peanuts out the shells, but it's gonna be a pain, because shelling peanuts is so time
30:53-consuming, but you know what?
30:55It reminds me of my grandmother.
30:56My grandmother used to be a peanut farmer back in the Caribbean, and we would literally deep fry them and
31:02then shell them, so it's a little ironic that I'm standing here shelling peanuts right now.
31:08Wow, wow, wow.
31:09This is gonna be a nuisance right now.
31:12There's just so much to do right now.
31:15I've gotta get these steaks grilled off.
31:17I've gotta get my chimichurri working.
31:20There's always a possibility when I go into these cooks that I may never get food on a plate.
31:24Just about 21 minutes to go, Chef.
31:27Chef Joe, do you have any upsells in this?
31:30I go with the pretzel upsell.
31:32Shell on peanuts is another one where I'm like, what?
31:35Are we just going to a baseball game?
31:37And you see a big number next to it, but you're like, I don't know.
31:39I decide to pass on the rocky road and shell the peanuts.
31:43You don't get to take any of this money home if you don't win.
31:45You don't want to get caught up in chasing the dollar to back at the W.
31:49I got a pretzel, caramelized onion puree working.
31:52A little more pretzel in here.
31:53More pretzel, more better.
31:55I'm going to make a burger that these judges have definitely never seen before.
31:59Like, forget the bun.
32:00We're going to make a bread sauce.
32:01So this is our pretzel and caramelized onions.
32:04This is our bun.
32:04For the burger itself, I got dry-aged ribeyes in there.
32:08I slice a cheese like a cheddar fonduta sauce, rip a quick-ass streak, throw those tomatoes in there,
32:13and have it as like a bright, acidic ketchup-y component.
32:16I got a small window to hit, and I'm hoping I hit it.
32:19That's wild, yo.
32:21Pretzely, onion-y goodness.
32:23It's either going to come together right at the last minute here and say,
32:26oh, my God, that was such a good idea, or we're talking about it on the way home.
32:31She is making her own pasta with 14 minutes to go.
32:36That is very, very impressive.
32:38Come on.
32:38I'm a, like, go big or go home kind of person.
32:42I love, like, pushing myself against the clock.
32:46I still have to cook the pasta.
32:47I have to get the sauce.
32:49I've got to rest my steaks.
32:50I've got to slice it, like...
32:54Gotta get this dough rolled out very quickly.
32:57This is Flavortown, so I've just got to move faster and get these steps done.
33:02I grew up in a small island in the Caribbean called St. Vincent.
33:05Now that I'm older, I live in the middle of Appalachia.
33:07I've come so far.
33:08Receiving an invitation to Flavortown is a huge deal.
33:13For so long, I felt like I've been in this industry paying my dues,
33:17and to finally get the recognition, to be able to storytell on a plate,
33:23that's ultimately why I'm doing all of this.
33:26If I win today, that would be absolutely amazing.
33:30Shoot.
33:31Lost a whole piece of pasta.
33:33So, Shifty dropped pasta?
33:35Yep. And there's no three-second rule in Flavortown.
33:39Pasta down.
33:40I hope that doesn't affect her dish, because that could be a game-changer.
33:43All I can think about today is the day that I get nothing on the plate.
33:49Five and a half minutes.
33:51Come on.
33:56One piece of dough is on the floor.
33:59I got a freakin' lot on my plate right now.
34:02There's actually no time to pivot.
34:05I'm hoping that I have enough pasta so that these plates will read dinner.
34:11I'm literally racing the clock.
34:13Less than four, we're going.
34:15That's what we live for.
34:16It's a tiny moment.
34:17Steak.
34:17Resting.
34:18Both of my upsells are in the duca crunch.
34:22I have to get it pureed down to a beautiful consistency.
34:26Excuse me, excuse me, excuse me.
34:27Sorry.
34:29Let's freaking go.
34:30Don't turn it off.
34:31Just keep going.
34:32The plus is that my steak is beautifully cooked.
34:35We're almost there.
34:3990 seconds.
34:40We're bugging.
34:41It looks like a nice doneness on that ribeye.
34:44So I'm going completely untraditional with this burger.
34:47When you close your eyes, you eat this dish.
34:49This is all the flavors of a burger.
34:52I laid my bread sauce down as if it were our bun.
34:54Piece of the ribeye going in there.
34:56Grabbing my tomatoes.
34:57In that gastrique is my little ketchup component.
35:00Cheddar cheese, fonduta.
35:01And then we're garnishing it with a little bit of frisee.
35:04Oh, so he actually did.
35:05It's not really a burger.
35:07Okay.
35:07He keeps us guessing, right?
35:09Yeah.
35:09Can I get a bite?
35:10A little attention to detail.
35:12Very nice.
35:1330 seconds, chef.
35:14So I just start putting the chimichurri on the bottom.
35:16It looks great.
35:18Mounding the pasta.
35:19It is perfect.
35:21Grate some parm.
35:22I place the steak.
35:24Ducca Crunch goes on top.
35:25It looks fantastic.
35:28And then, last second, I grab the caviar.
35:32It's going to add luxury to this dish.
35:34There you go, chef.
35:35There you go.
35:35Five, four, three, two, one.
35:40Beautiful plate, chefs.
35:41Well done.
35:42Nicely done.
35:43Well done.
35:44Why do I keep doing that, chef?
35:47All right, chef.
35:48Joe, you were up first.
35:49Go get it, bud.
35:50Let's go.
35:50Good luck, Joe.
35:51I got $5,000 at the bank right now.
35:53And then with this round, I'm talking about another seven there.
35:56I could be walking out of here with 12, but, you know, it's not going to mean anything if
35:59I don't win this round.
36:01Buongiorno.
36:02Buongiorno.
36:04What do we got, chef?
36:06So I made a burger concept with a pretzel bread sauce to be that bun for the burger.
36:10Took that dry-aged ribeye, a little porcini rub on there.
36:13Then on top, I made a cheddar cheese fonduta.
36:15Took some cherry tomatoes and did kind of a quick candy on those to be your ketchup part
36:20of that burger as well.
36:21I love it, chef.
36:22I mean, it's interesting.
36:23When you told us the burger in the kitchen, I actually thought you were giving us a burger.
36:26I was like, ooh, he's making a burger for the high-end restaurants?
36:31And then you give us this, and I, like, now I actually think it's a stroke of genius.
36:35And it's beautiful plated.
36:36Well, thank you.
36:40Mmm.
36:44Well, chef, you had a lot of fun here.
36:48Your experience around fine dining really shows.
36:50This is elevated game day, right?
36:53The sweetness of the cherry tomatoes elevates everything else on the plate
36:57and adds, like, a little extra texture.
36:59And my hat's off to you.
37:00I mean, I feel like I'm going to be making pretzel bread sauces as soon as I get home, you
37:06know?
37:06Yeah.
37:07I do think part of fine dining is making it so elegant for the guest.
37:13And it was a little, not chewy, but it was a little bit hard to get into the menu.
37:17Sure.
37:18Bravo, chef.
37:19Awesome.
37:19Thank you so much, guys.
37:21Glad you had as much fun with that as I do, chef.
37:23Well done.
37:23Chef?
37:24Yes.
37:24Your time to shine.
37:25Go get them, chef.
37:26Go get them.
37:28I swung for the fences.
37:30I created this pasta dish.
37:32I would not be beat by this dish.
37:33I would just have to be outcooked.
37:35Go big or go home.
37:36I got to get this home run today.
37:37Yes, chef.
37:38Hey, what do we got?
37:39Chef.
37:39Did we get enough pasta on there or not?
37:41I did.
37:42I did.
37:42I did.
37:44So whenever my son and I, we go to see the Tennessee Vols, he likes to go to this little
37:48spot and he loves to order the spaghetti and meatballs.
37:51So it's kind of like our game day thing when we get to hang out.
37:54So the pasta is an homage to him.
37:56It is a chive fettuccine.
37:58And then on a game day, if I'm not having chicken wings, I'm definitely having a nice grilled steak.
38:03So I did a grilled hanger steak for you.
38:05Yes.
38:06And everything is tossed in a roasted red pepper chimichurri.
38:10And my two upsells are in the duca crunch.
38:15On top of the steak is a little caviar.
38:17And you did fresh pasta in a competition in 40 minutes.
38:21I'm trying to hit a home run.
38:29Wow.
38:30Delicious cooking, Chef.
38:31Unbelievable.
38:32Thank you so much.
38:33You have an identity in your food and it shows, right?
38:35These noodles was absolutely delicious.
38:38Good cook on the steak.
38:39You made duca.
38:41Yeah.
38:41It was absolutely delicious.
38:43I love the rustic feel of the dish.
38:45And also the way you doubled down with your peanuts and the pretzel.
38:49That's really, really fun, you know?
38:50You really worked hard for this dish.
38:53Yeah.
38:53It shows.
38:53It's craveable.
38:54It's delicious.
38:55I would say the only negative, you know, was that strong flavors.
38:59I think that the caviar for me died a little bit on the plate.
39:03Maybe you could have pulled back the plating just a little bit more.
39:05Because it's just like, that's what elevated is.
39:08You have all these beautiful, wonderful flavors.
39:11I want to hang out with you for your game day.
39:13Let's go.
39:14Let's do it.
39:14Well done.
39:16Well done.
39:16Appreciate it.
39:17Thank you, chef.
39:17Wow.
39:19Both of them, like, they put themselves on the plate.
39:22Yep.
39:22They really did.
39:23It's nice to see you.
39:23They really did.
39:25The caviar was nowhere in the plan of the dish.
39:29And now I am honestly in my own head about my own dish.
39:34I mean, this was one of my favorite competitions I've seen in the history of Flavortown.
39:38Today, in Flavortown, you have two chefs that cook with soul.
39:44Yeah.
39:44I loved her story.
39:46This dish is inspired by the time that she spends watching games with her son.
39:50And, Jill, that childhood wonder of eating a burger at a game, you know?
39:55And they gave us luxury on two completely different styles.
39:59And they didn't crack under pressure.
40:00No.
40:01No, they knocked it out of the park.
40:02We got our work cut out for us.
40:05All right, chefs, I got to tell you, both dishes are of the five-star quality.
40:11You should be very proud of yourselves.
40:12Neck and neck again.
40:14It's just crazy.
40:17Unfortunately, only one of you will receive your paycheck and your new championship title.
40:22It is just anxiety wrapped in barbed wire.
40:26It's just like, oh, my gosh.
40:28The chef who prepared the winning five-star dish on game day in Flavortown is...
40:42Congratulations, Chef Joe.
40:44Oh.
40:45Well done.
40:47Five stars again.
40:49Holy, I can't believe it.
40:51I'm just blown away.
40:53Thank you so much.
40:54Well done, chef.
40:55Thank you, thank you, thank you.
40:56Chef T, you are one that was just edged out by a tiny little bit of caviar.
41:01But, as we talked, go big or go home.
41:04Swing for the fences.
41:05That's right, chef.
41:06And this is not the last we will see of you.
41:08Chef T, what a pleasure.
41:09That last-minute decision is what is sending me home.
41:15I just...
41:16Promise me we'll share a kitchen.
41:17I'm not walking away with the paycheck that I wanted, but I am taking away a new sense of resilience.
41:23Throw her the ball.
41:25Tell him it's from Uncle Guy.
41:27And eventually, I'm gonna get that win.
41:31Joe, tonight you walk away with $12,000.
41:37And, most importantly, the title of Flavortown Food Fight Champ, and the opportunity to come back to battle again and
41:45win even more money.
41:47One question before we wrap this up. One question. What are you gonna do with the money?
41:51I throw a big party for my cooks every year. We call it Cook's Christmas.
41:54So, this is gonna be a hell of a Cook's Christmas this year that we're gonna be able to throw
41:58with this.
41:58Give it up for the champ.
42:00I'm looking forward to the mayor's office. I heard we can smoke cigars today.
42:03Well done. Well done!
42:04Well done!
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