Bienvenue aux « Jeux d’épicerie de Guy.»
Allez-y !
Dans cette émission, les chefs cuisinent et font du shopping comme vous.
Avec de vrais aliments qu'ils obtiennent sur les étagères d'un marché réel.
Où est la sauce ? Allez, allez.
Ça devient incontrôlable.
Quatre concurrents s’affronteront dans trois défis culinaires intenses.
Ce jeu s'appelle «Voiturettes interdites.»
«Can Can». Où sont les canettes ?
- «Échange de sacs». -Quoi ?!
Non!
Trois d'entre eux repartiront les mains vide.
Tu me tue.
Le dernier chef encore debout empochera une somme l’argent.
Nous parlons de 20000 dollars !
Messieurs les juges, vous êtes prêts!
Fiesta ou fiasco ?
Alors, prenez votre panier... Aah !
Vos coupons... Mon Dieu.
Et votre créativité culinaire... Aah!
Et que les Jeux de l’Épicerie commencent.
Nettoyez, l'allée 6.
LE JEU D’ÉPICERIE DE GUY
Quatre candidats sont sur le point de relever d'énormes défis
dans un supermarché.
Allons à leur rencontre.
Tout d’abord, Samuel Monsour,
un chef exécutif de troisième génération à Boston.
Oui, monsieur.
Si quelqu'un pense pouvoir battre mes plats innovants, il se trompe.
J'ai reçu des prix Lifestyle Visionary,
Ma femme est tout pour moi, elle a toujours assuré mes arrières.
Je veux faire ça pour elle Je veux le faire pour nous.
Je veux ramener du pain à la maison, Aide-nous à trouver une maison.
Ensuite, Cassy Pugh, un Cordon Bleu diplômé de San Diego, Californie.
Je suis le responsable hiérarchique d’un steakhouse à San Diego.
Être jeune peut être un inconvénient en cuisine,
mais je le retourne et j'en fais un point positif.
Je veux voyager dans le monde, consommer des aliments.
Je veux ouvrir des restaurants.
La nourriture, c'est ma vie.
Puis Marcel Cocit,
un chef et traiteur privé de Los Angeles, en Californie.
-Bienvenue à bord. -Merci de m’avoir invité.
J'ai grandi dans le Queens, à New York,
Je cuisine depuis 20 ans.
La nourriture, c’est l’amour. Je flirte beaucoup.
J'ai séduit ma fiancée avec la nourriture.
Je veux sortir de ma zone de confort. Surpasser mes peurs.
C'est une grande réussite
d'être là et de concourir.
Et enfin, Philippa Sklaar,
fondateur d'une ligne de pâtisseries gastronomiques
à Brentwood, Californie
J'aime Guy.
Follement amoureuse de lui. Ne lui dis pas.
J’ai appris à cuisiner en voyageant partout dans le monde.
J'aime les défis, J'aime faire tout ce dont j'ai peur.
Et ça m'a totalement terrifié,
et c’est pourquoi je devais le faire.
Mais hormis ça, Je suis un sacré bon cuisinier,
Je peux éliminer la concurrence.
Bienvenue, les chefs. Merci beaucoup d'être venus.
Vous êtes là pour concourir
dans trois défis culinaires.
Vous devrez faire les courses, préparer et apprêter les assiettes
dans un vrai supermarché
tout en essayant de battre le chrono l'un l'autre.
Maintenant, après chaque défi,
malheureusement, l'un d'entre vous va devoir partir.
Mais le vainqueur du dernier défi
pourra aller à une superbe virée shopping
qui pourrait leur faire remporter jusqu'à 20 000 dollars.
Whaouh ! Très bien.
Allez-y.
Je vais commencer par quelque chose de simple.
Je veux que vous fassiez votre meilleur plat de fruits de mer.
-C'est facile. -Faisons-le.
J’ai ce défi dans le sac.
Je connais les fruits de mer.
-Vous le sentez bien ? -Faisons-le.
Un petit détail... tous vos ingrédients
doivent venir de...
du rayon des surgelés.
C'est pourquoi j'aime appeler ce jeu
la «bataille des surgelés».
Très bien, les chefs. Tout le monde à vos chariots.
J'ai jamais utilisé de poisson congelé de toute ma vie.
Ce sera un défi.
-Vous allez bien ? -Non.
Amuse-toi bien avec ça.
C'est le premier match de «Triple G».
On y va dans 3,
2, 1.
Allez-y !
Ils ont tous sauté sur l’occasion un peu là.
QUERELLE DES SURGELÉS MEILLEUR PLAT DE FRUITS DE MER
Nous frappons tous nos chariots, tu y vas.
Goulot d'étranglement.
J'ai essayé de battre le peloton, pour voir avec quoi on peut travailler.
Désolé, les gars.
Courir à travers l'allées avec un panier,
Je ne veux pas me cogner avec quelqu'un.
Excusez-moi.
Ma femme me traite de fouine parce qu'on ne me voit pas venir.
Sorbet à la mangue.
Le sorbet à la mangue est une grande saveur avec des crevettes.
Je fais un ceviche aux crevettes.
Les crevettes sont la seule chose sans texture inférieure
ou la saveur quand il est congelé.
Où est le poisson ?
Je suis dans ma tête «Mon Dieu.
Que vais-je faire? Que vais-je faire?»
Tellement débordé, mais prenant les choses, faisons-le.
Donc j'ai pris du saumon, des herbes congelées.
Et «on doit incorporer des légumes.»
J’ai jeté les légumes.
Donc mon plan est un saumon rôti avec une sauce Chimichurri.
Que cherchez-vous ?
Les pommes de terre. Quelque chose.
Je suis si nerveuse.
J'ai l'impression qu'il me manque des ingrédients essentiels
qui ne sont pas dans la section congelée.
Des pépites d'eau. Tout le monde les adore.
Mon Dieu, il n'y a pas de couleur.
J’essaie de trouver l’inspiration à partir d’un congélateur,
c'est impossible, mon inspiration vient du rayon des produits frais.
Alors pour l’obtenir D’un putain de congélateur, aah
Lequel m'appartient ?
Où est le mien ?
Je fais un cabillaud frit avec une gastrique
coriandre avec des légumes sautés.
Non, c’est à toi ! Aah !
Peux-tu imaginer que je l'ai mis dans le tien ?
C'est pas un jour normal de shopping dans un supermarché
ici au marché de Flavortown.
Nous avons des tonnes de chefs et de caméras.
Oh, désolé.
Je ne suis pas sûr de mon plan de jeu... Désolé.
Pour cuisiner quelque chose rapidement. Penser à quelque chose.
Oh!
La première chose que je vois c'est du pain à l'ail.
On doit le garder maigre.
Je pense à une crème épicée avec crevettes sautées
du pain à l'ail... des toasts.
Cette offre spéciale est disponible.
Vous êtes autorisé à prendre deux articles... deux articles seulement
du rayon fruits et légumes.
Whoo-hoo!
Bonne chance.
Garçon. Oignon, oignon, oignons.
Deux petits articles des produits
c'était comme un rêve devenu réalité.
Mon Dieu. Je vais pouvoir sauver ce plat.
Je dois prendre un oignon et de la coriandre.
Deux articles frais est un gros avantage.
Un oignon et un piment jalapeño ajouteraient beaucoup de saveur fraîche
et d'épices à ces ingrédients surgelés.
Vous pensez que ces chefs traversent un moment difficile,
voir ce que ces juges traversent..,
Heureusement, ils sont là pour prendre de bonnes décisions
sur qui gagnera ou perdra dans «Triple G».
La superstar latine de cuisine, l'auteur de livres de cuisine, Lorena Garcia.
Merci, mon cher.
Chef exécutif de plusieurs restaurants renommés,
Chef Jet Tila.
Et le mec tout droit venu de San Diego,
Troy Johnson, rédacteur en chef de l'alimentation.
Vous allez voir la pièce entière se déplier
puis vous goûtez la nourriture.
Travail difficile ?
Quand on a autant d'ingrédients... c'est très difficile.
Je suis en avance du jeu à bien des égards
Détendons-nous, prendre son temps,
m'assurer de ne fais pas trop cuire mes crevettes.
Les gens pensent que les fruits de mer surgelés sont sous-jacents,
mais la plupart des sushis sont congelés.
Tant qu'il est surgelé,
ce sera un bon produit si vous le traitez bien.
Toujours lire les ingrédients.
J'ai mes crevettes en route.
Maintenant je vais obtenir ma réduction de mangue.
Je prends de la menthe et un chili serrano à ajouter
un peu d'éclat de texture aux crevettes.
Les chimichurris sont excellents avec les fruits de mer.
Ceux-ci sont géniaux. Ils sortent de suite.
Il y a de l’ail et de la coriandre.
Elles sont très lumineuses et rafraîchissantes,
pour qu'ils aident le reste de l'assiette à briller.
20 minutes. Il reste 20 minutes.
Faites que ça marche.
J'ai appris que moins c'est plus.
Vas-y, bébé, vas-y !
Je ne veux pas que mon repas ait un goût de glace.
Donc j'ajoute tout mon amour dans ce plat,
ils peuvent goûter l'amour qu'il y a dans ce plat.
Le truc avec les fruits de mer hors section gelée,
ils glacent parfois une partie du poisson et ça fige.
Ce que j'aime. Marcel a utilisé la serviette en papier,
puis il l’a mis dans la farine.
Et quand tu fais dorer ce morceau dragué,
cela vous donne une belle caramélisation.
Tout à fait.
Tu me donnes ça à point ou comment?
Je le veux.
Je n’ai jamais utilisé de saumon congelé, donc j’espère
ma nourriture n'a pas le goût de brûlure congélé.
Pourquoi ça marche pas ? Je t'ai eu.
C'est l'arrière. C'est l'avant juste là.
Je ne peux penser de façon cohérente... je n'en ai pas besoin.
Je ne comprends pas les mots qu’elle utilise.
-Vous ne comprenez mot. -J'ai rien entendu de ce que vous dite.
Un morceau de poisson décongelé à la perfection,
alors je l'ai saupoudré d'un peu d'épices, de sel et de poivre,
J'ai commencé à faire frire.
C'est encore congelé.
L'autre pièce n'est pas dégivrer correctement,
J'ai une légère crise cardiaque.
Les cheveux et le flot...
-C’est incroyable. -Ail, ail.
Je suis assis là essayant frénétiquement d'éplucher
toutes ces petites crevettes.
Ces choses sont fabuleusement ennuyeux.
Les 20 000 dollars me permettraient de voyager dans le monde entier
à travers tous les pays.
J’ai ouvert mes épinards... épinards en crème.
Interessant.
Les épinards sont si crémeux, si lourds.
J'ajoute beaucoup de saveurs vives, du sel, du poivre.
Ajouter le maïs pour un peu de douceur et les jalapeños
pour couper cette richesse.
Sam, comment vas-tu faire ça au sommet ?
Quelle sera la présentation ?
Je ferais des graffitis sur cette présentation. Un peu de rue dessus.
Vous... Vous verrez de quoi je parle.
Faites attention.
Le graffiti est une technique cool où tu éclabousses une assiette.
J'ai grandi en Afrique du Sud,
où rien n’a jamais été gelé.
où rien n'a jamais été gelé.
Je mets tout pour masquer les ingrédients surgelés.
6 minutes ! 6 minutes!
Quatre.
J'épluche les crevettes,
J'espère ne pas laisser de coquilles.
Si un de ces juges reçoit une carapace de crevette dans sa dent,
Je pourrais être grillé.
Merde.
Génial.
Il n'y a pas d'épices.
Je suis de plus en plus stressé.
J'assaisonne à chaque centimètre du chemin,
en espérant masquer l'horrible saveur
des yucks congelés.
C'est encore froid.
La morue est encore gelée.
Comment faire ? Mal.
Philippa, tu vas bien ? Non..
JEUX D'ÉPICERIE DE GUY
31/2 minutes. 3:30.
Besoin de plus de temps....
Je veux être le dernier homme debout.
Je veux tout gagner.
Rock 'n' roll.
Pour que mon repas n'ait pas un goût de congelé, j'ajoute ce Chimichurri
qui fera éclater le saumon.
Joli.
This is still cold.
Nothing is going according to plan.
I make the gastrique.
A gastrique is caramelized sugar with vinegar,
so it's a sweet-and-sour taste.
If it's not for the gastrique,
it's a mess on the plate.
Cassy's garlic bread looks like it's...
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.
-You ready for the gangster? -Let me see it.
I want a splash with my first dish.
Watch out.
Bang, bang, bang with my green Chimichurri.
Looks cool. It's like a canvas.
Now I'll get my shrimp down.
1 minute, 30 seconds.
This ain't happening.
My tater nuggets are taking too long in the oven,
so I'm "Fry them up."
I'll have to deep-fry these babies.
My mind is going crazy.
Time. Time. Whoo!
I have this girl next to me that's screaming,
her hair is everywhere.
Can't I make this fall over?
Please don't have that hair in my food.
30 seconds!
Between the hair, the heels, the caramel, Philippa is in trouble.
Wow.
10 seconds. 9... 8...
My God, chefs. Come on.
You can do this.
7... 6... 5... 4... 3...
Wait, wait, wait, wait!
I hope she didn't burn herself.
Stop cooking!
Wow.
I forget about the gastrique, I am mortified.
I look down at my dish, I'm proud.
But then, I see what Cassy's done.
I think, "Maybe I'm a little too outside of the box."
Looking at my dish, I got to be honest
this doesn't even look good,
but I'm very amazed that I was able
to make this dish out of frozen items.
Chefs, thank you very much.
In this Game 1, we saw 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,
my head forgot to put it on 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.
Philippa, before I start,
I saw that your hair touched the first plate.
My advice... it would be, in the future,
a loose ponytail to the back.
It was seasoned, I thank you for that.
A lot of color on the plate. Green, yellow.
There's carrots, fresh onion.
The onion gave it a bite the other vegetables lacked.
-I get one mark for fresh onions? -Yes.
I don't have too much problem with the fish,
but the presentation looked like my dorm room.
It's... everything's thrown on the floor.
That's enough. I don't want to hear any more.
When I cook I'm not using frozen foods, I'm brilliant in the kitchen.
Now let's go on to Chef Marcel.
What I have is a roasted salmon with a Chimichurri sauce on top,
sautéed vegetables, some tater nuggets.
I think salmon was a good pick.
'Cause it has a lot of fat, it can stay moist.
Unfortunately, this one didn't.
Mine is very, very dry.
Sahara, yeah.
The presentation, in terms of the creativity...
I like the Chimichurri, the green, the herbaceousness of the dish...
Thank you so much, Lorena.
I'm 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,
some garlic bread, for some texture.
It's a little spicy.
I really like how you presented this dish.
All the components do play together, then the shrimp cooked perfectly.
It worked in your favor it ended up being creamed spinach.
It was delicious.
Thanks so much. 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 used on "Triple G."
The fact the judges like my shrimp is a great thing.
I'm excited about it.
I think I might take the win.
Next up, Chef Samuel.
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
that would also be bright and refreshing.
I didn't love the presentation, 'cause I'm not into
this nouveau cuisine bistronomy movement.
It looks like I dropped it on the floor, I picked it back up,
that's what's left on the plate.
If I would have judged this by my eyes...
It's a tough dish, but a delicious dish.
Thank you.
I disagree with Chef Jet.
This looks like Jackson Pollock on a plate?
I picture you back there, blindfolded,
with throwing sauce at a canvas.
I like it. I like it a lot.
But, I got part of the tail.
You need to get rid of that.
There's no excuse.
I'm worried.
I do not want to be the first one to be eliminated
on "Triple G."
Thanks very much, chefs.
Hard-fought battle in Game 1.
We'll ask you 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, move fast.
It's so challenging.
I think all chefs should do something like this.
GUY'S GROCERY GAMES
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,
we'd like to award the best dish to.
Cassy.
Whoo-hoo. Very nicely done.
Thank you. Thank you.
The judges decided the chef
that will be checking out, unfortunately
will be Philippa. Sorry.
-Me too. -You have checked out.
Philippa, I don't think there's a chef today
that could equal your enthusiasm, your effort...
And hair... And hair.
Fabulous hair. Fantastic.
It's a pleasure having you.
I'm sorry you're going home,
but I don't think it's the last we see of you.
I enjoy challenges.
I'd 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.
GAME 2
Congratulations, chefs. You have survived Game 1.
Here's a chance for you to improve your odds of winning
with a little "Culinary Quiz."
I'm 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, bring it back.
The person that does that
gets an advantage in the next game coming up.
Let's go with the first clue.
Its name is derived from the Latin word for honey.
The lighter grade are great for cooking.
The blackstrap variety is too thick and bitter for most recipes.
"Blackstrap" is a term
that has to do with the purity of molasses.
If you're too slow today you may be compared to this thick sweetener.
Thank you.
I'm "Okay, maybe it's agave."
Where the hell is it?
Agave... it's agave.
They have no idea yet,
so I hope I don't get tripped up, in the meantime,
someone else comes in swipes the molasses.
Here he comes.
ANSWER: MOLASSES
Attention, all shoppers.
The answer's already been delivered.
-Word up. -Thank you.
Congratulations. Advantage goes to Sammy.
You get an extra one minute to shop.
I'm totally excited... huge advantage.
Now, we'll switch things up
by making
a Mexican fiesta dish.
Yeah.
Perfect. I've done it whole life.
You're probably making a list of ingredients
of your favorite Mexican meal.
I hate to bust your piñata,
but here's the deal.
But today, you'll use...
the Grocery List.
GROCERY LIST
Oh, boy.
Let me tell you the great list of ingredients…
Kikkoman soy sauce,
something Green, a jarred pickled vegetable,
a protein, a corn product,
something red and a dairy product.
How can I do Mexican food with everything on that list?
Ready? All right.
Chefs, to your carts.
Starting with Sammy only Sammy.
In tres, dos, uno... Go, Sammy!
No.
Sorry. My bad.
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
tie in an Asian flavor profile.
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.
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.
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.
I see soy sauce on the list, I think, "Perfect!
I'll 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 known for my mango-Brie quesadillas...
Their Brie cheese, Brie cheese, Brie cheese.
With a roasted-garlic cilantro butter,
they love it. Mangos, mangos, mangos.
So I had to use something red, obviously, tomatoes are red.
And something green... I use cilantro.
Pickled, pickled... where is pickled?
What will I use? I'm "Okay."
"Let me use some roasted pepper,
I'll put that into my salsa."
I got to grab some soy sauce.
But corn tortillas... I cannot find any corn tortillas
anywhere in the whole store.
Corn tortillas.
Time is money. That clock is ticking.
And I was looking everywhere.
Corn tortillas. Yes.
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.
While I'm shopping, I have blinders on.
I'm looking this way.
For something green, it's lettuce, tomatoes, onions, and garlic.
And for my pickled item, I grab pickled jalapeños.
Gold. Pickled, pickled.
Beans aren't on my grocery list, but I need them for the tostada.
I spent a whole six minutes shopping.
Six minutes is a lot of time
when you need to be cooking the dish.
I grab my pork. It's got to have a crust.
I'm gonna do cumin 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 Latin cuisine.
Ooh, these are thick guys.
I want to get these tortillas fried
make sure that I can make them crispy.
The whole point of a tostada is getting that crunch at the bottom
using it as a chip to pick up everything that falls off.
I get my ground beef in a pan, I'm adding black pepper,
I'm using the soy sauce
that's brought out a good flavor on my beef.
I put the beans in a pot,
I add my pickled jalapeños as a spice element,
I add cheese.
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?
I want to use my soy sauce
on three places of my dishes.
I'll use it in the marinade for my skirt steak,
then I start my salsa.
There we go. Let's do it.
Then I want the soy sauce on the roasted cilantro butter
for the mango-and-Brie quesadillas, all my clients love.
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 you gonna do?
I'm praying. I'm praying.
Clock is ticking. Guy's yelling.
My... My mind is going crazy.
One minute, 20 seconds!
Got to be plating, guys.
30 seconds. Make it pretty.
5... 4... 3...
2... 1... Stop working!
Right to the wire.
Wow. I made it in the nick of time.
I think mine stood out.
I didn't go the traditional route.
I look over, Sam also did a tostada,
but it's in a bowl.
You can't put a tostada in a bowl, you dummy.
GUY'S GROCERY GAMES
Chefs, you worked wonders turning that grocery list
into what looks like a delicious Mexican fiesta,
but the proof is in the piñata.
Let's see what the judges have to say about this.
First up, Cassy.
Will you present to the judges what you've made?
I made a spiced beef tostada.
And when I think Mexican, tostadas, tacos.
That takes me back to kids... being kids,
rolling enchiladas,
rolling meatballs with my grandma in her kitchen.
Mexican food is something that takes me back.
This is one of my favorite things to eat.
I love the way that you work in the kitchen,
I think that you are fantastic,
but the tortilla was soggy.
In terms of creativity, you didn't do much with the jalapeños.
-Just put it out of the jar. -Right.
The flavors are there, but I think that, from you,
I would expect a bit more.
Definitely.
How did you season your meat?
-You used the Kikkoman soy sauce? -I used it as a salt element.
I love the meat on its own.
You didn't do too much... you did enough.
You get all the flavors that you put into it.
Only problem for me is that it gets a little lost
within all the lettuce all the other ingredients the shell,
which is a bit thicker than you would get in a normal wrap.
I think I played it a little safe,
but I know my flavors are there, so I have a chance.
Next up, Chef Sammy.
We have a coriander crusted pork tenderloin tostada,
a mango crema, there's shaved radishes,
as well as some pickled watermelon rind in there,
which was quite sweet.
Everything was cooked really well, and I liked how
you used the juxtaposition between texture
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 said, "Hey, that's really smart."
It's always awkward to eat a tostada, you don't want to try to break it
it flies off your plate.
Everything about it is great, buy I'll never need a radish in my life.
It was too much.
We're a little radish crazy in New England.
I've never had somebody tell me there's too many radishes in something,
but it's good feedback for me to know in the future.
Next up, Chef Marcel.
It's a marinated skirt steak, I did a salsa on top,
I incorporated red chili peppers
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.
I am sure.
Why do your boring Cheddar-cheese quesadilla?
Why not put a little twist on it?
It's like heaven. Come on.
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.
Honestly, it's anyone's game at this point.
It could be any one of us.
I'm happy that we made it this far.
I'm grateful.
-Ain't no shame in this game. -No.
GUY'S GROCERY GAMES
This was a tough battle... Game 2, Mexican fiesta.
The chef with the best dish in Game 2
will go to.
Samuel.
Thanks. Congratulations.
Although the radishes almost did kill you,
as did it almost kill the judges...
I had a chance to try it... 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, at the same time, I feel we're all winners.
And the fact that I did this is such a huge accomplishment,
I'm so honored and blessed so grateful
that I was able to get on
push through my comfort zone.
Congratulations, Chef Sammy, Chef Cassy.
Game 3 of "Triple G."
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."
Hell yeah.
I love cooking breakfast.
It's wicked old-school.
You'll 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?
Yeah, totally.
To the carts.
Perfect, I love breakfast, and so many ideas come to my head.
That was it!
I knew I forgot something.
The name of this game is "No Carts Allowed."
Are you kidding me, Guy?
You can get anything in the store you want,
except you have to carry it in your hands.
And if you drop it, you have to go back and pick up another one.
And, 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!
Did you see that start from Sammy? He's flying.
NO CARTS ALLOWED BEST BREAKFAST
I wanna 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.
Did he drop his cheese?
I'll make him go back get it.
Sammy. Yes?
You drop it, you have to go get a new one.
I dropped my Cheddar, so I got to go backwards.
He'll leave it there.
I need a brand-new Cheddar.
You have to be strategic about what you get
because you can only carry a certain amount in your hands.
Where are you going first? I'm going to eggs.
Absolutely.
I'm thinking, "What's my favorite thing to eat for breakfast?"
Crepes is my favorite thing.
This game, I definitely won't play safe.
So I sprint, and the first thing I grab is eggs and milk,
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 I grab bananas, I run down the liquor aisle,
I'm trying to find liqueur to caramelize my bananas,
I almost drop something.
Uh-oh.
Attention, shoppers.
As a kindly reminder, don't forget your plates dishes.
Thank you.
Whoa.
Brutal.
Are you kidding me?
I have all this stuff in my hands,
I'm barely keeping it together.
I got to grab my potatoes, green onions, and some parsley.
Don't fall.
I love Guy, but now, he's really annoying.
Packed full of stuff, I'm trying not to drop anything,
I see strawberries,
I want to get them before I get back to my station.
Samuel's portioning out his eggs,
so he's definitely going for something that's technical.
This is not the flat-top hash-house execution.
I want to pay homage to the roots of the professional kitchen,
but I have proper French technique,
I can do that by nailing a French omelet.
What was the omelet? How'd you describe it?
No color.
Soft, creamy curds on the inside
that's your textbook French omelet,
as opposed to the American omelet, that has a lot of color.
The first thing I do is start assembling my batter.
Then I'm caramelizing my bananas.
You are in the world of crepes, you know...
-I know a good crepe. -You're crepe-tastic.
I do it at work for the employee meal a lot.
-Do you? -I do.
I like this.
She's played very safe, I hope this is when she brings it,
because you know Samuel will bring it.
So I make the first crepe, I try to flip it over, it breaks.
And I'm not worried.
The first batch is always a test,
so I throw it away start again.
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
then maybe start thinking about having children.
For scientific purposes, I'm coming back to try one more time
don't want to, feel I need to... for the show,
for you guys at home.
Time's running out, I'm making the third crepe, and it breaks.
Cassy's crepes are falling apart. I saw that.
There is no time to mess up your technique.
I don't have any more time to break crepes.
I 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.
I finally finish my last crepe, and I put the chocolate,
my caramelized bananas, my strawberries, I'm folding my crepes together,
I know that my last crepe is undercooked.
4... 3…
2... 1...
Stop working!
Wow.
GUY'S GROCERY GAMES
Here we are, judges, chefs... Game 3 of "Triple G."
Anything you want to make for breakfast, no budget,
no coupons... no shopping cart.
You both did even grabbing your plates.
It turned out fantastic.
First up will be Chef Sammy.
My favorite hungry-man breakfast
is corned-beef hash and eggs.
I decided to make a French omelet
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 bit.
Absolutely.
-The perfect French omelet is colorless. -Yes.
I have a bit of caramelization on my egg.
I am in love with this dish.
Thank you.
I don't want to lose.
I want to do this for my wife, Astrid.
I want to bring home some bread cop us a fly condo.
Next up, Chef Cassy. What do you have for us?
I did a crepe for you guys.
Inside will be fresh strawberries, some banana,
which I caramelized with hazelnut liqueur,
added some chocolate-hazelnut spread.
It's simple fabulous is what I say.
Simple fabulous.
It is. I mean like yourself. Right.
Chef, you've created a very delicious dish.
The balance of sweet 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.
I don't know what Troy's talking about.
You forget about the guys. Listen to me.
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 wins
have the opportunity to go on the super shopping spree.
We'll call you back in a bit.
Thank you.
My feeling is one dish complemented the other.
It's so difficult because I think one tasted so good
because the other one was next to it, and vice versa, it's hard to decide...
What do you think'll happen?
I think it's very close.
It's any... any chef's game.
You guys got clear-cut answers for me?
I do. I do.
Yes. 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.
-Congrats. -Such a great job.
You are a warrior, and my friend, you have checked out.
Thank you.
It hurts a bit, but even though I lost, I feel great,
I'm really happy that I got to come out
show what I'm made of.
Come on, dude! Give me some!
This one. One with that one.
That's it.
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
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'll go in 3... 2... 1... Go!
He's off!
Go, Sammy!
The hardest thing of "Triple G" is to find your Zen
look at the clock as your friend and not as your enemy.
Something concentrate... that's one.
So I grab the juice concentrate, going 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.
We got candy down.
Two bags.
Something red... I'll definitely get that
when I pick up herbs.
Strawberries... something red was strawberries.
Herbs with green. 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,
I'm freaking out.
The pickles... I know where they are. I'm so close.
Kosher dill spears, Guy. Dill pickles.
There we go.
I finally find the pickles, think I've all 10 things,
then 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.
Where the hell is the breakfast cereal, Guy?
I think he's trying to mislead me.
Breakfast cereal.
In with all this other crap. There we go.
Any cereal.
Pbht!
There we go.
That's what I'm talking about, man!
You nailed $20,000!
Whoo! Yeah!
I won 20 grand in 2 minutes,
it changed my life in a major way.
I got to let my hair down for this.
-Look at that? -Let me just be, man.
Dude. Very proud of you.
-Thank you, my man. -Very deserved.
I 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.