Tip:
Highlight text to annotate it
X
Welcome to "Guy's Grocery Games."
Go!
On this show, the chefs are cooking and shopping
exactly the way you do -- with real foods
they're grabbing off the shelves of a real market.
MAN: Go, go, go.
This is getting out of control.
Four competitors will face off
Bring it!
Uh-huh.
Where are the cans?
What?!
Ohh!
Oh, no!
Three of them will be checking out with nothing.
You're killing me.
But the last chef standing
Yes!
We're talking up to 20,000 bucks!
Judges, I hope you're ready.
Fiesta or fiasco?
[ Groans ]
Aah!
Oh, my God.
Aah!
...and let the Grocery Games begin.
Clean up, aisle six.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
Four contenders are about to take on some super challenges
in a supermarket.
Let's meet them.
First up, Samuel Monsour,
a third-generation executive chef from Boston.
[ Laughs ] Yes, sir.
If anybody thinks they can beat my innovative dishes,
they're wrong.
I've been given Lifestyle Visionary awards,
and my wife is my everything.
She's always had my back. I want to do this for her.
I want to do this for us.
I want to bring home some bread and help get us a home.
Next, Cassy Pugh, a Cordon Bleu grad from San Diego, California.
CASSY: I'm the line manager
of a popular steakhouse in San Diego.
Being young can be a disadvantage in the kitchen,
but I always spin it and make it a positive.
I want to travel the world, eat food.
I want to open restaurants.
Food is just my life.
And then Marcel Cocit,
a private chef and caterer from Los Angeles, California.
Thank you for having me.
I grew up in Queens, New York,
and I've been cooking for 20 years.
Food, to me, is love.
I'm actually a big flirt.
I landed my fiancée with food.
I want to get out of my comfort zone, push through my fears.
It's a huge accomplishment to actually be here and compete.
And finally, Philippa Sklaar,
founder of a line of gourmet baked foods
in Brentwood, California.
Oh, I love Guy.
Madly in love with him. Don't tell him.
I learned to cook from traveling all over the world.
I love challenges,
and I love doing everything that I'm fearful of.
And this totally terrified me,
and that's why I knew I had to do it.
But beyond that, I'm a bloody good cook,
and I can toss out the competition.
Welcome, chefs. Thank you very much for coming.
You're here to compete
in three off-the-hook culinary challenges.
You're gonna have to shop, prepare, and plate
in a real-life supermarket
while trying to beat the clock and each other.
Now, after every challenge,
unfortunately, one of you will have to check out.
But the winner of the final game
gets to go on a super shopping spree
that could earn them up to $20,000.
Very nice.
Bring it on.
Now, I'm gonna start you off
with something pretty easy, pretty simple.
I want you to make your best seafood dish.
Easy.
Let's do it.
I have this challenge in the bag.
I know seafood.
Let's do it.
One small detail -- all your ingredients
must all come from... the frozen-food section.
Oh, boy.
That's why I like to call this game
the "Frozen Food Feud."
[ Laughs ]
All right, chefs. Everybody to your carts.
MARCEL: I've never used frozen fish whatsoever in my life.
Uh-oh. This is gonna be a challenge.
No.
Have a great time with this.
This is Game 1 of "Triple G,"
and we're go in 3, 2, 1.
Go!
They all kind of jumped the gun a little bit there.
[ Laughs ]
We're all banging our carts together,
and you just go for it.
Bottlenecked.
CASSY: Tried to beat out the pack,
try to see what we have to work with.
Sorry, guys. Sorry, guys. Sorry, guys.
SAMUEL: Racing through the aisles with a shopping cart,
I don't want to bump into anybody.
Pardon me. Excuse me, brother.
My wife calls me a little weasel because you won't see me coming.
Mango sorbet.
I know that mango sorbet is great flavor with some shrimp.
I'm making a shrimp ceviche.
Shrimp's the only thing that I think
doesn't have inferior texture or flavor to it
when it gets frozen.
Where's the fish?
I'm in my head, like, "Oh, my God.
What am I gonna make? What am I gonna do?"
Just like, I was so overwhelmed,
but I was just like taking things,
and let's just do this, you know.
So I grabbed salmon, and there was frozen herbs.
And then I'm like, "Okay, we got to incorporate some vegetables."
So I threw the vegetables.
So my game plan is to make
a roasted salmon with a Chimichurri sauce.
What are you looking for?
Potatoes. Something.
I'm so nervous at this point
'cause I feel like I'm missing core ingredients
that are not in the frozen section.
I mean, tater nuggets. Everybody loves tater nuggets.
My God, there's no color.
I'm trying to get inspiration from a freezer,
which is impossible because my inspiration
comes from the fresh produce section.
Oh, God.
So to get it from a bloody freezer, aah!
Which is mine? Oh. [ Laughs ]
Where's mine?
I'm making a fried cod with a gastrique
and cilantro with stir-fry vegetables.
No, that's yours! Aah!
Can you imagine I stuck it in yours?
It's not just a normal day of shopping in a supermarket
here at Flavortown Market.
We've got tons of chefs and tons of cameras.
Ooh, sorry.
I'm not really sure what my game plan is...
Sorry.
...to cook something quickly. Think of something.
Ooh! Ooh! Ooh!
First thing I see is garlic bread.
We've got to keep it lean.
I'm thinking a spicy cream spinach with sautéed shrimp
and garlic bread...toast.
This special just available now.
You're allowed to grab two items -- two items only --
from the produce department.
Whoo-hoo!
Good luck.
Oh, boy. Onion, onion, onions.
Two little items from the produce --
that was like a dream come true.
Oh, my God. I'll be able to save this dish.
I know I have to get an onion and I grab some cilantro.
Mm-hmm.
Two fresh items, I think, is a really big advantage.
Onion and a jalapeño would really add a lot of fresh flavor
and spice to these frozen ingredients.
You think these chefs are going through a tough piece,
you should see what these judges have to go through.
Fortunately, they're here to really make some true decisions
about who's gonna win and lose here in "Triple G."
The Latin chef superstar, the cookbook author, Lorena Garcia.
Thank you, dear.
Executive chef of several acclaimed restaurants,
Chef Jet Tila.
And the dude straight up from San Diego,
food editor Troy Johnson.
You guys get to see the entire piece unfold
and then you taste the food.
Difficult job?
When you have so many ingredients -- very tough.
SAMUEL: I'm ahead of the game in so many ways.
Let's just relax, take my time,
and make sure I don't overcook my shrimp.
People really think frozen seafood is subpar,
but you know what? Most sushi comes in frozen.
So, as long as it's flash-frozen,
it's gonna be a good product if you treat it correctly.
Always read the ingredients.
I have my shrimp going.
Now I'm gonna get my mango reduction going.
I grab some mint and a serrano chili to just add
a little bit of texture and brightness to the shrimp.
Chimichurris are great with seafood.
These are awesome. They pop right out.
There's garlic and there's cilantro.
Those are very bright and refreshing,
so they're gonna help everything else on the plate shine.
20 minutes. 20 minutes left.
Make it work.
I've learned that less is more.
Work it, baby, work it!
I do not want my meal to taste frozen,
so what I'm doing is
I'm basically adding all my love into that dish,
and they can taste the love that's in the dish.
JET: You know, the thing about
pulling seafood out of the frozen section,
they actually glaze some of the fish sometimes and that freezes.
So, what I like is I see Marcel --
he used the paper towel, first of all,
and then he dredged it in flour.
And what that's gonna do
is when you brown that piece that's dredged,
it gives you a nice caramelization.
Absolutely.
GUY: Gonna give that to me medium-rare
or how are you giving that?
I want to.
Unfortunately, I have never used frozen salmon,
so I'm just gonna hope my food
does not taste like freezer burn.
I got you.
That's the back. That's the front right there.
I can't even think coherently -- that, I don't need.
I can't understand any of the words she used.
You don't understand a word I'm saying.
I didn't hear anything that you just said.
[ Laughs ] Aah!
One piece of fish defrosted beautifully,
so I dredged that in some flour and spices, salt and pepper,
and I started frying that.
[Bleep] This is still frozen.
The other piece is not defrosting properly,
and I'm having a mild heart attack.
Okay. Uh...
The hair and the flowing, the --
Garlic, garlic, garlic.
CASSY: I'm sitting there frantically trying to peel
all these little, tiny shrimp.
These things are fabulously annoying.
The $20,000 would definitely help me travel the world
and just eat my way through every country.
I open up my spinach -- creamed spinach.
Interesting.
The spinach is so creamy and so heavy.
I add a lot of bright flavors, salt, pepper.
Adding the corn for some sweetness and the jalapeños
to really cut through that richness.
Sam the Man, how are you gonna make this over the top?
What's going to be the presentation of this?
So, I'm gonna go graffiti on this.
So, I'm gonna get a little street on this presentation.
You'll -- You'll see what I'm talking about.
Watch out for this guy.
Graffiti is a cool technique
where you kind of just splash something on a plate.
PHILIPPA: I grew up in South Africa,
where nothing was ever frozen.
I didn't ever know what that was.
I'm just throwing everything in
to mask these frozen ingredients.
6 minutes! 6 minutes!
SAMUEL: Four.
I'm peeling shrimp,
and I'm just hoping that I not leave any shells behind.
If one of those judges gets a shrimp shell in his tooth,
I could be toast.
Awesome.
There's no spices. [Bleep]
I'm getting more and more stressed out.
I'm seasoning every inch of the way,
hoping that I'll mask the dreadful flavor
of the frozen yucks.
Oh [bleep] this is still cold.
The cod is still frozen.
Badly.
No.
3 1/2 minutes. 3:30.
Need more time -- more time.
Ah!
I want to be the last man standing.
I want to win it all.
Rock 'n' roll.
I do not want my meal to taste frozen,
so what I'm doing is adding this Chimichurri
that's gonna really, you know, pop the salmon, basically.
Nice.
Oh [bleep] This is still cold.
Nothing is going according to plan.
So, I make the gastrique.
A gastrique is caramelized sugar with vinegar,
so it's a sweet-and-sour kind of taste.
If it's not for the gastrique,
it's just, like, a mess on the plate.
Cassy's garlic bread looks like it's...
CASSY: In the works. In the works.
Gonna happen.
The bread's not crispy enough, so I take it out of the oven,
and I put it in a pan.
Okay.
You ready for that gangster?
Let me see it.
I want to make a splash with my first dish.
Watch out.
***, ***, *** with my green Chimichurri.
Looks cool. It's like a canvas.
Now I'm gonna get my shrimp down.
1 minute, 30 seconds.
MARCEL: This ain't happening.
My tater nuggets are taking way too long in the oven,
so I'm like, "Fry them up."
I'm just gonna have to deep-fry these babies.
My mind is going crazy.
Time. Time. Whoo!
I have this girl next to me that's screaming,
and her hair is everywhere.
Can't I make this fall over?
[ Laughs ]
Please don't have that hair in my food.
30 seconds!
Between the hair, the heels,
and the caramel, Philippa is in trouble.
[ Laughs ] Wow.
10 seconds. 9...8...
Oh, my God, chefs. Come on.
You can do this.
GUY: ...7...6...5...
Wait, wait, wait, wait!
Oh, I hope she didn't burn herself.
Wait, wait!
Whoa!
[Bleep]
[ Thuds ]
Wow.
I forget about the gastrique, and I am mortified.
I look down at my dish, and I'm proud.
But then, I see what Cassy's done.
I start to think, "Maybe I'm a little too outside of the box."
MARCEL: Looking at my dish, you know, I got to be honest --
this doesn't even look good,
but I'm just very amazed that I was able
to make this dish out of frozen items.
[ Exhales sharply ]
GUY: Chefs, thank you very much.
In this Game 1,
we did see some highlights in the "Frozen Food Feud."
Chef Philippa, please give us
a little explanation of what you've created.
It's a fried cod with a vegetable stir-fry
that should have had a gastrique,
and my head forgot to put it on
[Laughing] till the last minute.
Maybe one of you have got a drizzle of it.
Wait! No!
Lie to me. Tell me you have it.
My skies are clear over here. There's no drizzle.
[ Rim shot ]
[ Ding! ]
[ Laughs ]
Well, Philippa, before I start,
I saw that your hair touched the first plate.
My advice -- it would be, in the future,
just a loose ponytail to the back.
It was seasoned, and I thank you for that.
There's a lot of color on the plate.
There's green, yellow.
There's carrots. There's fresh onion.
The onion gave it a bite
that the other vegetables really lacked.
So, I get one mark for fresh onions?
[ Laughs ]
I don't have too much problem with the fish,
but the presentation kind of looked like my dorm room.
It's just -- everything's thrown on the floor.
Okay, that's enough. I don't want to hear any more.
[ Laughter ]
When I cook and I'm not using frozen foods,
I'm brilliant in the kitchen.
Now let's go on to Chef Marcel.
What I have here
is a roasted salmon with a Chimichurri sauce on top,
sautéed vegetables, and some tater nuggets.
I think salmon was a really good pick.
'Cause it has a lot of fat, it can stay really moist.
Unfortunately, this one didn't.
Mine is very, very dry.
[ Laughs ]
LORENA: Let me tell you -- the presentation,
in terms of the creativity --
I like the Chimichurri, so I like the green
and the herbaceousness of the dish, so...
Thank you. Thank you so much, Lorena.
I'm just so happy that the "Frozen Feud" is over with.
I mean, if I can get through that,
I can get through anything.
Next up, Chef Cassy.
I just have some sautéed shrimp
on top of a bed of creamed spinach, some corn,
and some garlic bread, just for some texture.
It's a little spicy.
I really like how you presented this dish.
All the components do play together,
and then the shrimp, again, cooked perfectly.
And I think it worked in your favor
that it ended up being creamed spinach.
It was really delicious.
Thank you so much. I appreciate that.
My issue would be that I'd be a persnickety jerk
for finding anything bad with this dish,
to be quite honest with you, so I'm not going to.
Ladies and gentlemen,
"persnickety" was just used on "Triple G."
Persnickety.
The fact the judges like my shrimp is a great thing.
I'm really excited about it.
So, I think I might take the win.
Next up, Chef Samuel.
So, I guess we're calling this a graffiti shrimp ceviche.
It's street-art style with some Chimichurri splatter.
My goal was to make a dish with frozen ingredients
that wouldn't be typical
and that would also be bright and refreshing.
I didn't love the presentation, 'cause I'm not really into
this nouveau cuisine bistronomy movement.
It looks like I dropped it on the floor, I picked it back up,
and that's what's left on the plate.
If I would have judged this by my eyes,
it's -- it's a tough dish, but a delicious dish.
Thank you.
I disagree with Chef Jet.
TODD: This looks like Jackson ***
on a plate, you know?
I picture you back there, blindfolded,
with just throwing sauce at a canvas.
I like it. I like it a lot.
But, uh, I just got part of the tail.
You need to get rid of that.
There's no excuse.
SAMUEL: I'm worried.
I do not want to be the first one to be eliminated
on "Triple G."
Thank you very much, chefs.
Hard-fought battle in Game 1.
We're gonna ask you now to retire to the kitchen.
The judges can deliberate. Thank you.
Thanks.
In Grocery Games, you got to think on the fly,
you got to improvise, and you got to move fast.
It's so challenging.
I think all chefs should really do something like this.
Chefs, thank you very much.
The "Frozen Food Feud"
is probably one of the most feared in "Triple G,"
but we did see some remarkable movements today,
and we'd like to award the best dish to...
...Cassy.
Very nicely done.
Thank you. Thank you.
The judges decided the chef
that will be checking out, unfortunately...
...will be Philippa. Sorry.
You have checked out.
Philippa, I don't think there's a chef here today
that could equal your enthusiasm, your effort...
...and hair.
Fantastic.
It's a pleasure having you.
I'm sorry you're going home,
but I don't think this is the last we'll see of you.
Thank you.
Thank you.
PHILIPPA: I enjoy challenges.
I would have liked to have gone into the next game.
See you later. Thank you very much.
Bye-bye. Cheers.
I absolutely should have been eliminated.
I eliminated myself.
Congratulations, chefs. You have survived Game 1.
So, here's a chance for you to improve your odds of winning
with a little "Culinary Quiz."
SAMUEL: I'm actually pretty excited
because, if there's one thing I know,
it's a lot of useless information about food.
As soon as you know the item I'm talking about,
go to the aisle, grab the item, and bring it back.
The person that does that
gets an advantage in the next game coming up.
Let's go with the first clue.
"Blackstrap" is a term
that has to do with the purity of molasses.
[ Laughs ]
Thank you.
I'm like, "Okay, maybe it's agave."
Where the hell is it?
Agave -- it's agave.
SAMUEL: They have no idea yet,
so I'm just hoping that I don't get tripped up,
and in the meantime,
someone else comes in and swipes the molasses.
Here he comes.
Attention, all shoppers.
The answer's already been delivered.
Thank you.
Congratulations. Advantage goes to Sammy.
You get an extra one minute to shop.
I'm totally excited -- huge advantage.
Now, we're gonna switch things up
by making a Mexican fiesta dish.
Yeah.
It's good?
Perfect. I've done this my whole life.
You're probably making a list of ingredients
of your favorite Mexican meal.
I really hate to bust your piñata...
...but here's the deal.
But today, you're gonna use... the Grocery List.
Oh, boy.
So, let me tell you the great list of ingredients...
How can I do Mexican food with everything on that list?
Ready? All right.
Chefs, to your carts.
All right, starting with Sammy and only Sammy.
In tres, dos, uno... Go, Sammy!
No.
Oh, sorry. My bad.
My bad.
SAMUEL: I'm happy because I have a head start.
One minute?
I love the fact that we need to use Kikkoman soy sauce.
I can get fresh Baja Mexican ingredients
and tie in an Asian flavor profile.
So, I decide I'm making a pork tenderloin tostada.
I grab the pork tenderloin.
I need sour cream.
A corn product is on the list, and that's an easy one --
fresh white-corn tortillas.
That'll do.
Go!
This grocery list looks like the perfect base for a tostada.
All right. Ah! [ Laughs ]
I love tostadas. I grew up with them.
My Mexican grandma taught me how to make tostadas.
Wow.
I grab ground beef, corn tortillas, and sour cream.
[ Beeps ]
I see soy sauce on the list, and I think, "Perfect!
I'm gonna use soy sauce in my ground beef."
Kikkoman, Kikkoman? Kikkoman.
My family is the basis of my cooking.
The $20,000 would definitely make my family proud.
Mexican food is not my thing at all, growing up in New York.
I see the list.
I got to get all these ingredients.
I beeline to get the protein item...
Skirt steaks.
I want to make a skirt steak with a little salsa on top.
Amongst my private clients, I'm --
I'm pretty well-known for my mango-Brie quesadillas...
Their Brie -- Their Brie cheese, Brie cheese, Brie cheese.
...with a roasted-garlic cilantro butter,
and they love it. Mangos, mangos, mangos.
So I had to use something red, so, obviously, tomatoes are red.
And something green -- I use cilantro.
Pickled, pickled -- where is pickled?
What am I gonna use? I'm like, "Oh, okay.
"Let me just use some roasted pepper,
and I'm gonna put that into my salsa."
I got to grab some soy sauce.
[ Beeps ]
But corn tortillas -- I cannot find any corn tortillas
anywhere in the whole store.
Corn tortillas.
[Bleep]
Time is money. That clock is ticking.
And I was, like, looking everywhere.
Corn tortillas. Yes.
SAMUEL: I look down.
I see I need something green -- cilantro and scallions.
Grab something I've never had before --
pickled watermelon rind.
Sounds interesting.
Something red -- I love radishes.
CASSY: So, while I'm shopping, I have blinders on.
I'm looking this way.
For something green,
I'm thinking lettuce, tomatoes, onions, and garlic.
And for my pickled item, I grab pickled jalapeños.
Gold. Pickled, pickled.
Beans are not on my grocery list,
but I need them for this tostada.
I spent a whole six minutes shopping.
Six minutes is a lot of time
when you need to be cooking the dish.
SAMUEL: I grab my pork.
It's got to have a crust on it.
So I'm gonna do cumin and fresh-cracked coriander.
I want to bring it all together
with the orange habanero chili vinaigrette,
which has very essential ingredients in it.
My vinaigrette base is soy,
so it already has a round, salty, sweet umami flavor.
You would be amazed at the similarities that we have
between Asian cuisine and Latin cuisine.
Boy, these are thick, guys.
I want to get these tortillas fried
and make sure that I can make them really crispy.
The whole point of a tostada
is getting that crunch at the bottom
and using it as a chip to pick up everything that falls off.
I get my ground beef in a pan.
I'm just adding some black pepper,
and I'm using the soy sauce --
that's really brought out a good flavor on my beef.
I put the beans in a pot,
and I add my pickled jalapeños as a spice element,
and I add cheese.
Ohh.
What do you got?
Some garlic in a jar.
Thank you.
You just loosened it for me.
You guys know which way the gym is?
MARCEL: I want to use my soy sauce
on three places of my dishes.
I'm gonna use it in the marinade for my skirt steak,
and then I start my salsa.
Let's do it, baby.
Then I want the soy sauce on the roasted cilantro butter
for the mango-and-Brie quesadillas,
and all my clients love that.
When I do big dinner parties, that's my go-to appetizer.
Come on.
I choose a bowl for my plate-up because I've always thought
tostadas are a little awkward to eat.
I can hear the taco-truck horn!
How -- How are you gonna do?
I'm praying. I'm praying.
Clock is ticking. Guy's yelling.
My -- My mind is going crazy.
GUY: One minute, 20 seconds!
Got to be plating, guys.
30 seconds. Make it pretty.
Ohh!
Oh [bleep]
5...4...3...2...1...
Stop working!
[Bleep]
Right to the wire.
Wow. I just made it in the nick of time.
SAMUEL: I think mine stood out.
I didn't go the traditional route.
CASSY: I look over, and Sam also did a tostada,
but it's in a bowl.
You can't put a tostada in a bowl, you dummy.
GUY: Chefs, you worked wonders turning that grocery list
into what looks like a delicious Mexican fiesta,
but the proof is in the piñata.
[ Laughter ]
Let's see what the judges have to say about this.
First up, Cassy, will you please present to the judges
what you've made for them?
All right. I made a spiced beef tostada.
And when I think Mexican, tostadas, tacos.
You know, that takes me back to kids -- being kids,
rolling enchiladas, you know,
rolling meatballs with my grandma in her kitchen.
You know, Mexican food
is something that really takes me back,
and this is one of my favorite things to eat, so...
I love the way that you work in the kitchen,
and I think that you are fantastic,
but the tortilla was soggy.
In terms of creativity,
you didn't do anything with the jalapeños --
just put it out of the jar and...
Right.
So, the flavors are there, but I think that, from you,
I would expect a little bit more.
Definitely.
How did you season your meat?
Is that how you used the Kikkoman soy sauce?
That is how I used it -- I used it as a salt element.
I love the meat on its own.
You didn't do too much -- you just did enough.
You get, you know, all the flavors that you put into it.
Only problem for me is that it gets a little lost
within all the lettuce here
and all the other ingredients and the shell,
which is a little bit thicker
than you would get in a normal wrap.
CASSY: I think I played it a little safe,
but I know my flavors are there, so I think I have a chance.
Next up, Chef Sammy.
So, we have a coriander crusted pork tenderloin tostada,
a mango crema, and then there's shaved radishes,
as well as some pickled watermelon rind in there,
which was really actually quite sweet.
Everything was cooked really well, and I liked how
you used the juxtaposition between texture
and fresh, crispy vegetables.
That was great.
Thank you.
But my -- my silverware's banging into the bowl.
I'm not seeing what's underneath.
Why did you present it in a bowl?
I had it in a bowl once
and said, "Hey, that's really smart."
I think it's always kind of awkward to eat a tostada,
'cause you don't want to, like, try to break it
and it flies off your plate.
TODD: Everything about it is great,
except for I will never need another radish again in my life.
[ Laughter ]
It was just too much.
We're a little radish crazy in New England.
I've never had somebody tell me
that there's too many radishes in something,
but it's actually good feedback for me to know in the future.
Next up, Chef Marcel.
It's a marinated skirt steak, and I did a salsa on top,
and I incorporated red chili peppers in there
for the pickled, and a mango-and-Brie quesadilla
with a garlic-cilantro butter.
I'm missing the heat.
I like the avocado salsa.
What threw me off is the Brie. I don't know.
It's -- It's there, but I don't know if it --
if it goes well with the rest of the flavors.
I love your quesadilla.
I'm sure there are French people in Mexico.
[ Laughter ]
I am sure.
Why do your boring Cheddar-cheese quesadilla?
Why not, you know, put a little twist on it?
It's like heaven. Come on, now.
Now it's time for the judges to deliberate.
We'll have you retire to the kitchen.
We'll call you back when we have an answer, okay?
Honestly, it's anyone's game at this point.
MARCEL: It could be any one of us.
I'm just happy that we made it this far.
I'm -- I'm grateful.
No.
This was a tough battle -- Game 2, Mexican fiesta.
The chef with the best dish in Game 2 will go to...
...Samuel.
Congratulations.
Although the radishes almost did kill you,
as did it almost kill the judges...
[ Laughter ]
I had a chance to try it -- really enjoyed it.
But the chef that will be staying with us
to battle Sam the Man...
...will be Chef Cassy.
Marcel, you will be checking out.
Thank you.
Thank you very much, though.
Appreciate the opportunity -- really do.
I'm bummed out, but at the same time,
I feel like we're all winners, you know?
And the fact that I did this is such a huge accomplishment,
and I'm so honored and blessed and so grateful
that I was able to get on here
and push through my comfort zone.
Well, congratulations, Chef Sammy, Chef Cassy.
Mm-hmm.
This is the big deal, though, because this will decide
who competes for the big bucks in the super shopping spree.
Yeah.
20 grand.
Welcome to what I like to call "The Breakfast Club."
Huh?
Hell yeah.
I love cooking breakfast.
I think it's, like, wicked old-school.
You're gonna be serving up your very best breakfast
using any ingredients you want throughout the store.
Doesn't have to be out of a can.
Doesn't have to be out of the frozen section.
There's none of that. You guys feel good?
Definitely.
To the carts.
Perfect.
I love breakfast, and so many ideas come to my head.
Oh, oh! That was it!
I knew I forgot something. Oh.
The name of this game is "No Carts Allowed."
Ohh.
Are you kidding me, Guy?
You can get anything in the store you want,
uh, except you just have to carry it in your hands.
And if you drop it, you have to go back and pick up another one.
And, oh, you only get to make one trip.
Slipped my mind.
Let's go over to where the carts used to be.
I can only grab what I can carry, and I can't carry much.
3...2...
They're off!
TODD: Sammy, wow.
Wow, did you see that start from Sammy?
He's flying.
I want to make my favorite breakfast,
which is bacon-hash-stuffed French omelet
with some Vermont sharp Cheddar.
Get some sharp Cheddar cheese, find some really primo bacon.
This looks good.
[ Buzzer ]
Did he drop his cheese?
Oh, I'm gonna make him go back and get it.
Yes?
You drop it, you have to go get a new one.
I dropped my Cheddar, so now I got to go backwards.
GUY: He's gonna leave it there. [ Laughs ]
I need a brand-new Cheddar.
You have to be really strategic about what you get
because you can only carry
a certain amount of things in your hands.
So, where are you going first?
I'm going to eggs first.
Absolutely.
CASSY: I'm thinking,
"What's my favorite thing to eat for breakfast?"
And crepes is my favorite thing.
This game, I'm definitely not gonna play it safe.
So I sprint, and the first thing I grab is eggs and milk,
and already, this has become a lot to carry.
That's good cardio for the day.
I love making crepes
with chocolate-hazelnut spread and fresh fruit.
So now I grab bananas, and I run down the liquor aisle,
and I'm trying to find liqueur to caramelize my bananas,
and I almost drop something.
Uh-oh.
Attention, shoppers.
As a kindly reminder,
don't forget your plates and dishes.
Thank you.
Oh [bleep]
Whoa.
Brutal.
Are you kidding me?
I have all this stuff in my hands,
and I'm barely keeping it together.
I got to grab my potatoes, green onions, and, also, some parsley.
Oh! Don't fall.
I love Guy, but right now, he's just really annoying.
Packed full of stuff, and I'm trying not to drop anything,
and I see strawberries,
and I want to get them before I get back to my station.
JET: Samuel's portioning out his eggs,
so he's definitely going for something that's technical.
This is not, like, the flat-top hash-house kind of execution.
SAMUEL: I want to pay homage
to the roots of the professional kitchen,
but I have proper French technique,
and I can do that by nailing a French omelet.
What was the omelet? How'd you describe it?
No color.
And then soft, creamy curds on the inside --
that's -- that's kind of your textbook French omelet,
as opposed to the American omelet,
that has a lot of color.
Oh!
The first thing I do is start assembling my batter.
Whoo-hoo!
Then I'm caramelizing my bananas.
GUY: You are in -- in the world of crepes,
you -- you know...
You're crepe-tastic.
A good crepe --
I do it at work for the employee meal a lot.
I do.
I like this.
She's played very safe.
I hope this is when she brings it,
because you know Samuel's gonna bring it.
CASSY: So I make the first crepe,
and I try to flip it over, and it breaks.
[Bleep] And I'm not worried.
The first batch is always a test,
so I throw it away and start again.
[ Sizzling ]
SAMUEL: Hash is awesome.
Hash is the best breakfast food ever.
It's greasy. It's hearty.
It's loaded with creamy carbohydrates.
Hash is great.
I love hash, man.
That's how hash is supposed to be, buddy.
My curds are all over the place.
I need to get them concentrated into the center.
There is no margin for error.
$20,000 would really allow my wife and I
to add to our savings, so we'd get a home
and then maybe start thinking about having children.
Just for scientific purposes,
I'm coming back here to try one more time --
don't want to, feel I need to...for the show,
for you guys at home.
CASSY: [Bleep]
Time's running out, I'm making the third crepe, and it breaks.
I saw that.
There is no time to mess up your technique.
CASSY: I don't have any more time to break any more crepes.
I just keep saying, "I -- I'm the crepe master.
I can do this." Awesome.
One minute, 20 seconds!
I have four omelets. They're not perfect.
Come on. You can do it. You can do it.
CASSY: I finally finish my last crepe, and I put the chocolate,
my caramelized bananas, and my strawberries,
and I'm folding my crepes together,
and I know that my last crepe is undercooked.
4...3...2...1...
Stop working!
Wow.
So, here we are, judges, chefs -- Game 3 of "Triple G."
Anything you want to make for breakfast, no budget,
no coupons, and...no shopping cart.
[ Laughs ]
I think you both did really well, even grabbing your plates.
I think it turned out fantastic.
First up is gonna be Chef Sammy.
So, my favorite, like, hungry-man breakfast
is corned-beef hash and eggs.
I decided to make a French omelet
and then stuff it with a bacon hash.
I absolutely love the technique of the omelet.
The filling is delicious.
It's crispy. It's creamy.
It is absolutely fantastic.
I appreciate that.
I have to pick on the omelet a little bit.
Absolutely.
The perfect French omelet should be colorless.
I do have a little bit of caramelization on my egg.
I am in love with this dish.
Well, thank you.
SAMUEL: I don't want to lose.
I want to do this for my wife, Astrid.
I want to bring home some bread and cop us a fly condo.
Next up, Chef Cassy. What do you have for us?
I did a crepe for you guys.
Inside is gonna be fresh strawberries, some banana,
which I caramelized with hazelnut liqueur,
and then I added some chocolate-hazelnut spread.
It's simple fabulous is what I say.
Simple fabulous.
[ Laughs ] It is. I mean --
Right.
Chef, I think you've created a very delicious dish.
The balance of sweet and the acid from the fruit
works really well together.
I only wish that you maybe salted the crepe slightly.
Okay.
Overall, a very solid dish. Thank you very much.
Thank you. Thank you.
That's a taste I'm very much used to.
You chose a safe one, but you did a great job with it.
My crepe is a little undercooked in the middle.
It wasn't perfectly executed.
Okay.
If Chef Garcia is not enjoying hers,
she's trying to get rid of the evidence.
[ Laughter ]
I don't know what Troy's talking about.
You forget about the guys. Listen to me.
TODD: Wow.
[ Laughing ] There you go.
It's a perfect consistency, perfect crepe,
great, great dish.
I absolutely love it.
My flavors are all there, so I think I have a chance.
Chefs, please return to the kitchen
so the judges can decide who will win
and have the opportunity to go on the super shopping spree.
We'll call you back in a little bit.
Thank you.
My feeling is one dish complemented the other.
So it's so difficult because I think one tasted so good
because the other one was next to it, and vice versa,
so it's -- it's hard to -- to really decide, but...
What do you think's gonna happen?
I think it's very close.
It's any -- any chef's game.
You guys got clear-cut answers for me?
JET: I do.
Thank you very much.
Okay.
Chefs, if you could come back in, please...
Chef Cassy, Chef Sam, what a battle.
A lot of attitude, energy, moxie --
you name it -- you two possess it.
The chef that will be playing for the opportunity
of bagging $20,000 will be... Chef Sammy.
Thank you.
I'm totally excited. It's pretty surreal.
Great job.
Such a great job.
You are a warrior, and my friend, you have checked out.
Thank you.
It hurts a little bit,
but even though I did lose, I feel great,
and I'm really happy that I got to come out
and show what I'm made of.
Come on, dude! Give me some!
This one. One with that one.
[ Laughs ]
Congratulations, man.
In my hand is a list of 10 ingredients.
You have two minutes to find as many of them as possible.
Each item that you check off the list
and put in your cart is worth $2,000.
You grab all 10 before the time's up,
you'll win $20,000.
To me, that's a heck of a beginning
on a down payment for a condo.
I have 2 minutes. That's 12 seconds per item.
I can get up and down an aisle
in probably six seconds if I sprint.
I want to get all 20 grand.
Give it up for Chef Sammy.
And you're gonna go in 3...2...1...
Go! He's off!
TODD: Go, Sammy!
SAMUEL: The hardest thing of "Triple G" is to find your Zen
and look at the clock as your friend and not as your enemy.
Something concentrate -- that's one.
So I grab the juice concentrate,
and I'm going straight to the end of the aisle,
where cage-free brown eggs are.
And there's the milk, so I'm grabbing a gallon of milk.
Milk. We got milk.
We got eggs. We got concentrate.
I'm running.
I see pretzels, and I go, "That's the junk-food aisle,"
so there's soda there, too.
We got pretzels. We got soda.
Come on!
The strategy is to not backtrack at all,
'cause that's a waste of time.
Okay, we got candy down.
Two bags.
Something red -- I'm definitely gonna get that
when I pick up herbs.
Strawberries -- something red was strawberries.
Herbs with green.
Whoa! He's coming through!
42 seconds.
The cart won't move fast enough.
Its wheels are locking. I'm dragging it sideways.
He's got dill pickles in his -- in his sight.
I can't get the cart to follow me to the pickles,
and I'm freaking out.
The pickles -- I know where they are. I'm so close.
[ Breathing heavily ]
Dill pickles.
Got it.
I finally find the pickles,
think that I've got all 10 things,
and then I realize that I'm in a pickle
because I don't have any cereal.
So I got to race as fast as I can to find that cereal.
[ Speaking indistinctly ]
Where the hell is the breakfast cereal, Guy?
I think he's trying to mislead me.
Breakfast cereal.
There we go.
Any cereal.
Pbht!
There we go.
[ Cheers and applause ]
That's what I'm talking about, man!
You just nailed $20,000!
Yeah!
[ Laughs ]
SAMUEL: I just won 20 grand in 2 minutes,
and it just kind of changed my life in a major way.
I got to let my hair down for this.
Let me just be.
Let me just be, man.
Dude. Very proud of you.
Very deserved.
I just won everything. It's crazy.
Sammy, out of Boston,
rocking the house, all 10 items, $20,000.
Dude, you own "Triple G"!
You da man.