Surf's up, for the finest seafood chefs in the country are diving into our games, and

cooking off the hook seafood

dishes, in each and every round.

TEASER Your mother would be proud.

Thank you.

Your mother would be proud.

They'll have to prepare everything from fillet fish to shellfish to whole fish, if they wanna ride a winning wave to a
$20,000 victory.

It's our ultimate seafood battle, right now, on Guy's Grocery Games.

Yeah.

GRAPHICS ON SCREEN: $20,000 TITLE SEQUENCE GRAPHICS ON SCREEN: Guy's GROCERY GAMES GRAPHICS ON
SCREEN: ALL SEAFOOD BATTLE So, let's meet our chefs.

Now, first up, Meg Bickford; an executive chef who's bringing her Cajun and Creole seafood dishes, straight from New
Orleans.
GRAPHICS ON SCREEN: GUY FIERI GRAPHICS ON SCREEN: MEGAN BICKFORD EXECUTIVE CHEF Growing up in the
South, seafood has been a part of my soul.

I grew up eating it and I grew up cooking it.

And, having a nine-month-old, I'm gonna make sure that she grows up enjoying it as much as I do.

Ow.

Here she comes.

Go get 'em, rock star.

Go get 'em, rock star.

Next, Cesar Vega; executive chef who's blending his Puerto Rican routes with his love for sushi, in seafood dishes
you'll just have to see to believe.

Can't believe I said that.

 GRAPHICS ON SCREEN: CESAR VEGA EXECUTIVE CHEF I grew up in Puerto Rico.

My dad would teach me how to fish, and my mom would be cooking next to us, and I learned how to cook from her.

Now, I combine that with the experience of being a sushi chef for ten years.

Woo.

There you go, big guy.

Go get 'em.

For me, seafood is life.

Then, there's Colin Hazama; Hawaiian born executive chef.

When he's not highlighting seafood in his modern Asian dishes, he's out on the water, spearfishing.
 GRAPHICS ON SCREEN: COLIN HAZAMA EXECUTIVE CHEF I'm the executive chef at the Royal Hawaiian.

Being in Hawaii, we are su-- surrounded by bounties of the sea, so on my days off it's fun for me to spend time with
family and friends, and cooking up that catch I got.

Woo.

Chef, go get 'em.

I want some spearfishing techniques.

And finally, Andrew Black; chef owner who, though he's landlocked in Oklahoma, is still making waves with his
seafood dishes, inspired by growing up in the Caribbean.

GRAPHICS ON SCREEN: ANDREW BLACK EXECUTIVE CHEF We grew up on the river, always go catching fish.

And so, seafood is always second nature to me.

Yeah.
 There we go, buddy.

Get 'em.

Good luck.

One, baby.

Little boo boo, little boo boo.

Bring it in, bring it in, bring it in.

Welcome, chefs.

I've invited you here because you are known for being fantastic seafood chefs.

Great news; the winner of this competition gets to shop Flavortown, to the tune of 20,000 bucks.
 A lot of coin.

Hell yeah.

I don't wanna make you swim upstream too hard in the first round, so I want you to just do something simple.

I want you to make the judges a regional fish dish.

I want something that reflects your proud seafood heritage, but I'm gonna say the maximum ingredients you can get
is ten.

You see, this is express lane.

So, you're gonna make your favorite seafood dish, and you can get ten ingredients.

30 minutes to shop, prepare and plate your regional fish dish.

Any questions?
GRAPHICS ON SCREEN: REGIONAL FISH DISH GAME 1 GRAPHICS ON SCREEN: EXPRESS LANE REGIONAL FISH DISH Got
it.

Let's do this.

Who's gonna win this?

Got that.

So, you're gonna win this?

These three are gonna go home?

GRAPHICS ON SCREEN: 3 Yeah.

Who do you think's gonna be the final two?

GRAPHICS ON SCREEN: 2 I'll be there.

 I mean, just one of you is gonna go for the gold.

So, you-- GRAPHICS ON SCREEN: 1 GRAPHICS ON SCREEN: GO!

GRAPHICS ON SCREEN: digital countdown clock from 29:59 Oh, man.

So, for this challenge, we're playing express lane.

That mean we have to make an original seafood dish, but here's the trick; we gotta use ten ingredients.

How am I gonna do this?

So, in Jamaica, we're known for fish dishes with layers of flavors and textures.

GRAPHICS ON SCREEN: ANDREW 1 2 3 4 5 6 7 8 9 10 GRAPHICS ON SCREEN: 1.

PRAWNS GRAPHICS ON SCREEN: 2.

BRANZINO Where's the coconut?

So, my goal is to make pan-seared branzino, with ruby red prawns, beautiful coconut, lime leaf and annatto sauce, all
from scratch.

And it's gonna have a beautiful color, and the flavor is gonna be really pronounced.

GRAPHICS ON SCREEN: ANDREW BRANZINO AND PRAWNS IN A COCONUT CURRY SAUCE GRAPHICS ON SCREEN:
ANDREW 1.

PRAWNS 2.

BRANZINO 3.

COCONUT 4.

LIME LEAF 5 6 7 8 9 10 GRAPHICS ON SCREEN: 5.

ANNATTO GRAPHICS ON SCREEN: 6.

HERB MIX GRAPHICS ON SCREEN: 7.

 CORN I need a little cream.

Creating a dish today with the seafood, I'm very excited about that.

It's like stepping back in how I grew up.

GRAPHICS ON SCREEN: ANDREW 1.

PRAWNS 2.

BRANZINO 3.

COCONUT 4.

LIME LEAF 5.

ANNATTO 6.
 HERB MIX 7.

CORN 8.

MEYER LEMON 9.

VINEGAR 10 GRAPHICS ON SCREEN: 10.

HEAVY CREAM Okay, baby.

I cook Cajun and Creole cuisine.

I see the shrimp, and I see oysters.

Both of those things are very New Orlean.

GRAPHICS ON SCREEN: MEG 1 2 3 4 5 6 7 8 9 10 GRAPHICS ON SCREEN: 1.

 SHRIMP GRAPHICS ON SCREEN: 2.

JARRED OYSTERS Do we have an idea what it's gonna be?

GRAPHICS ON SCREEN: MEG 1.

SHRIMP 2.

JARRED OYSTERS 3 4 5 6 7 8 9 10 Yeah.

I'm gonna make this really nice white wine, tomato, fennel broth.

And then, I'm gonna poach my oysters in it, and I'll just sear the shrimp and put those right over the top.

That's classic New Orleans, right there on a plate.

GRAPHICS ON SCREEN: 3.
CREOLE SEASONING GRAPHICS ON SCREEN: MEGAN SEARED SHRIMP AND POACHED OYSTERS IN WHITE WINE,
FENNEL & TOMATO BROTH GRAPHICS ON SCREEN: MEG 1.

SHRIMP 2.

JARRED OYSTERS 3.

CREOLE SEASONING 4.

ONION 5.

WHITE WINE 6.

TOMATO 7 8 9 10 GRAPHICS ON SCREEN: 7.

ROASTED GARLIC GRAPHICS ON SCREEN: MEG 1.

SHRIMP 2.
 JARRED OYSTERS 3.

CREOLE SEASONING 4.

ONION 5.

WHITE WINE 6.

TOMATO 7.

ROASTED GARLIC 8.

PARSLEY 9 10 Seven, eight.

Hey, hey, how many times?

GRAPHICS ON SCREEN: 9.

FENNEL I got nine.

 And you're only gonna get nine?

Yes.

I could have grabbed that tenth ingredient, but at the same time, there was nothing else I need for this dish.

It'll be okay.

I have to talk to the produce manager again.

Again, they mis-labeled the bananas.

These are supposed to be Guy Fieri bananas.

I'm limited to ten items, so I know every item that I get, it has to bring flavor.

They have to bring something to the dish.

 I know what I'm gonna do.

GRAPHICS ON SCREEN: CESAR 1 2 3 4 5 6 7 8 9 10 Growing up in Puerto Rico, the thing that we eat the most is fresh
catch from the day.

GRAPHICS ON SCREEN: 1.

RED SNAPPER Look at that.

I know where that's going, in the fryer.

I'm gonna make a deep-fried snapper, with a spicy papaya salad on the top.

GRAPHICS ON SCREEN: CESAR 1.

RED SNAPPER 2.

ONION 3 4 5 6 7 8 9 10 GRAPHICS ON SCREEN: 3.

 CHILIES GRAPHICS ON SCREEN: 4.

JALAPEÑOS GRAPHICS ON SCREEN: 5.

PAPAYA Papaya salad.

Living in Miami, seafood is life.

We keep everything fresh; fresh seafood with fresh herbs.

GRAPHICS ON SCREEN: CESAR 1.

RED SNAPPER 2.

ONION 3.

CHILIES 4.
 JALAPEÑOS 5.

PAPAYA 6.

VINEGAR 7 8 9 10 GRAPHICS ON SCREEN: 7.

MEYER LEMON GRAPHICS ON SCREEN: 8.

CILANTRO Let's do this.

I'm not even counting my ingredients.

I'm so focused on starting cooking, that I just wanna go back to my station.

GRAPHICS ON SCREEN: CESAR 1.

RED SNAPPER 2.

ONION 3.
 CHILIES 4.

JALAPEÑOS 5.

PAPAYA 6.

VINEGAR 7.

MEYER LEMON 8.

CILANTRO 9.

CARROTS 10 Keep it tropical fresh.

Miami style, baby.

Guy says regional fish dish, and me being born and raised from Hawaii, I'm thinking Ahi Tuna Poke.
GRAPHICS ON SCREEN: COLIN AHI TUNA POKE WITH CRISPY FRIED RICE AND UBE CHIPS Spices.

I need some heat.

I'm like, chili paste.

I can make some chili oil, marinate the fish, as well as a little bit of soy sauce and sesame oil.

GRAPHICS ON SCREEN: COLIN 1.

AHI TUNA 2 3 4 5 6 7 8 9 10 GRAPHICS ON SCREEN: 2.

CHILI PASTE GRAPHICS ON SCREEN: 3.

SOY SAUCE GRAPHICS ON SCREEN: 4.

SESAME OIL Alright.

 I'm born and raised in Hawaii.

Traditionally.

Hawaiian cuisine was a very simple way of cooking.

But now, Hawaiian cuisine has developed to be a whole 'nother level, and we can showcase what real bounties of the
sea and bounties of the land can be pulled together.

GRAPHICS ON SCREEN: COLIN 1.

AHI TUNA 2.

CHILI PASTE 3.

SOY SAUCE 4.

SESAME OIL 5 6 7 8 9 10 GRAPHICS ON SCREEN: 5.

INSTANT RICE GRAPHICS ON SCREEN: 6.

ONION GRAPHICS ON SCREEN: 7.

RADISH GRAPHICS ON SCREEN: 8.

AVOCADO GRAPHICS ON SCREEN: 9.

SCALLIONS I'll do ube.

Ube is great.

GRAPHICS ON SCREEN: COLIN 1.

AHI TUNA 2.

CHILI PASTE 3.

SOY SAUCE 4.
 SESAME OIL 5.

INSTANT RICE 6.

ONION 7.

RADISH 8.

AVOCADO 9.

SCALLIONS 10 GRAPHICS ON SCREEN: 10.

UBE So, here to shore up our seafood knowledge is our esteemed panel of judges; Caribbean cuisine guru who loves
good seafood, Jamika Pessoa; culinary icon mother of six, who owns over 18 restaurants worldwide, the one and only
iron chef, Cat Cora; Triple D restaurateur and a sea monster in the kitchen, Aaron May hamay .

GRAPHICS ON SCREEN: JAMIKA PESSOA CO-HOST "LET'S EAT" & SEAFOOD EXPERT GRAPHICS ON SCREEN: CAT CORA
RESTAURATEUR & IRON CHEF GRAPHICS ON SCREEN: AARON MAY CHEF & RESTAURATEUR Guy is giving 'em ten
ingredients.
 I've never seen one, let alone two contestants, not use all their items in express lane.

Yeah, it's-- Crazy, especially you're playing for 20 grand.

You don't wanna leave anything on the table, right?

No.

Alright chef, what are we making?

Creole tomato sauce with poached oysters, and maybe seared shrimp.

Alright then.

The key to this sauce is getting as much flavor out of a few amount of ingredients, in a very short amount of time.

So, I pop open the white wine, and I blaze my pan.

 So, the next thing that I'm gonna do is concasse my tomatoes.

Concasse actually means to crush, so what I'm gonna do is peel its skin off, cut 'em in half, and get all the guts out, so I
don't have seeds and water in my sauce.

I want just the nice flesh of the tomato.

GRAPHICS ON SCREEN: MEGAN SEARED SHRIMP AND POACHED OYSTERS IN WHITE WINE, FENNEL & TOMATO BROTH
That's a cooking.

I'm making fried snapper, with a fresh, spicy papaya salad on the top.

20 minutes, chefs.

You have 20 minutes left.

20, 20.

Fillet of fish takes time.

 All the cuts, they gotta be perfect, so you can get that nice fillet with all the meat on it.

I was born and raised in Puerto Rico.

I watched my mom cook every day, with that passion.

That's what inspired me to become a chef, and do what I do.

GRAPHICS ON SCREEN: CESAR FRIED SNAPPER TOPPED WITH SPICY PAPAYA SALAD You might not have heard of this
stuff; it's called Poke.

Hopefully, show how to do it right.

Colin's got, basically, the Hawaiian pantry on his station.

Yeah.

I'm looking for something really, really island centric here.

 I must make some chili oil.

GRAPHICS ON SCREEN: COLIN AHI TUNA POKE I need to make a sauce for the tuna, so I take my chili paste, a little
olive oil, and I run to the blender.

Mine.

Traditionally, Poke is to be eaten raw, but a nice searing on the tuna adds that texture.

When I was about two years old, my mom fed me Poke, so this is a regional dish, and I know I wanna make Hawaii
very proud.

I know that I'm doing a Poke the right way, but still putting a little modern twist on it.

Perfect.

Coconut.

So, for my regional dish, I'm gonna do pan-seared branzino, with ruby red prawns, in a coconut annatto sauce.
Next thing, I'm straining the coconut because I want the juice from the coconut, and I don't want the shell from the
coconut in it.

GRAPHICS ON SCREEN: ANDREW BRANZINO AND PRAWNS IN A COCONUT CURRY SAUCE Alright chef, give me the
rundown here.

So, right here, we're gonna make the sauce, so we're reducing coconut cream with a little heavy cream, a lime leaf.

Okay.

Put a little annatto in it.

Annatto is a big influence in Jamaica.

You're going to make a nice, rosy color to this.

Oh yeah, hell yeah, baby.

I love that Andrew made his own coconut milk.

 It's pretty amazing, when he could have just grabbed a can.

To me, that's artisan cooking at its best.

Oh, yes.

That's the way to roll through a grocery store.

I know, right?

It helps to do security patrol, around here.

Fuck, you look familiar on that.

I told you I wouldn't tell anybody about you taking those scarves, but now you bring it up.

Oh, yeah.

Oh.
 Now, you bring it up.

You know what I love about this challenge?

They get ten ingredients, and that seems like a lot of stuff, but you think about trying to build flavors, and it's a little
difficult there.

Chefs, 16 minutes.

16 to go.

So, I have my broth simmering, and now it's time to focus on the seafood.

So, I coat my shrimps in the Creole seasoning, and I'm going to sear 'em in a pan, and I start getting my oysters into
the sauce.

I've been married for about five years now, to my best friend in the whole world.

Winning today would mean that I can take my husband on an Italian vacation.
 Taking an eating tour through Italy together, would just be amazing.

GRAPHICS ON SCREEN: MEGAN SEARED SHRIMP AND POACHED OYSTERS IN WHITE WINE, FENNEL & TOMATO BROTH
That made a beautiful, bright snapper.

So now, I'm gonna do a spicy papaya salad.

GRAPHICS ON SCREEN: CESAR FRIED SNAPPER TOPPED WITH SPICY PAPAYA SALAD So, Cesar's got a really nice
combination, right; the exotic Caribbean fruit, with that fried snapper that he's making.

I think it's going to go really nicely together.

If I win today, the plan is to go on a getting fat vacation with my wife; just go somewhere that we haven't been before,
and just eat and eat and eat, and don't stop eating.

Chefs, five minutes left.

Put a little twist on the Poke.

 I'm making crispy rice, which is just gonna help to elevate the Poke.

I put a little bit of sesame oil, a little bit of soy, and I mix it together.

And then, I press it on a sheet pan.

By pressing it out, letting it cool down evenly, and put in the blast chiller, when it hits the hot fryer it's gonna actually
expand, and become light and crispy.

My next step; I gotta start slicing that ube.

Ube, it's an Asian purple sweet potato.

GRAPHICS ON SCREEN: COLIN AHI TUNA POKE WITH CRISPY FRIED RICE AND UBE CHIPS Alright.

While my sauce is reducing, I get to working on my branzino.

Andrew is really bringing that melting pot, that is the Caribbean.

 Yeah.

And I'm excited to see what he does.

Oh yeah, baby.

Next, I have to get started on my corn.

The flash fried corn will add texture to my dish, and that sweetness I'm looking for, to make it complete.

Two minutes.

Two to go.

Break 1 This is an ultimate seafood battle, so I need the oysters to be cooked perfectly, to be plump.

I need those beautiful seared shrimp, right over the top.

So, I grab my snapper.

 I put it in the center of the plate.

Then, I throw my papaya salad on it.

I'm trying to make sure that every single ingredient brings a little dimension to the dish, 'cause I only got nine.

Beautiful.

60 seconds, let's rock and roll.

I'm gonna put the prawns down first.

I'll just set the branzino right beside it.

I sprinkle some of the fried corn around the plate, and then I finish it off with my beautiful coconut, lime leaf, annatto
sauce- AKA my bling bling sauce.

40 seconds.
 I'm running out of time.

I get my rice dropped in the fryer, and then I have to get my Poke on the plate.

And then, I put the ube chips.

I get the crispy rice out of the fryer, while it's still nice and hot.

GRAPHICS ON SCREEN: digital countdown clock from 00:05 Five, four, three, two, one.

Chefs, stop working.

Hey.

Yes, good job.

Woo.
 That went really fast.

It did.

So, chefs, let's sail those regional seafood dishes over to the judges.

Right this way.

GRAPHICS ON SCREEN: Guy's GROCERY GAMES Judges, this is game one of our ultimate seafood battle.

The chefs got through express lane.

And cod knows how they did it, but they made some great seafood dishes.

Cod knows.

Alright, chef Colin, you're up first.

 What did you make?

I did a little twist on the traditional Poke.

Instant rice, I crispy fried it for a little texture.

Took the Ahi, instead of just serving it raw, I did a little marinade with some chili oil.

And then, I just lightly seared it.

GRAPHICS ON SCREEN: COLIN AHI TUNA POKE WITH CRISPY FRIED RICE AND UBE CHIPS I didn't know what you were
doing, 'cause I thought at first, he's-- of course he's gonna make a raw Poke.

It's quick, it's easy, it's a great choice.

Then, you seared it and add a whole new layer of flavor to it, which I actually love.

I thought it was delicious.

 You elevated Poke, for me.

You just added flavor and texture, that I love.

If I had anything bad to say, I would ask for more rice because I could just keep snacking on that, almost like popcorn.

It was that crunchy and delicious.

Thank you.

Alright, up next, chef Meg.

What do you got for us, chef?

So, here I have you some nice seared shrimp, on top of some nice poached oysters, with white wine, tomato, fennel
broth.

GRAPHICS ON SCREEN: MEGAN SEARED SHRIMP AND POACHED OYSTERS IN WHITE WINE, FENNEL & TOMATO BROTH
Chef Meg, I really love the idea that you had here.
 The fennel and tomato broth, really delicate.

It's really nice.

The shrimp are cooked perfectly.

But the oyster, texturally, because they were jarred, they were a little chewy.

You know, you only used nine of your ten ingredients.

Maybe, some panko to fry the oysters would give me a textural difference.

I think you missed an opportunity, to really hit a grand slam here.

Agreed, thank you.

Okay.

Up next, chef Andrew.

 Well, here we go.

Well, you know I'm from Jamaica, so what I did; I take coconut, lime leaf, annatto sauce; some ruby red prawns in it.

Then, we take the trout and we pan-sear it, real crispy and nice.

GRAPHICS ON SCREEN: ANDREW BRANZINO AND PRAWNS IN A COCONUT CURRY SAUCE Jamika, have you been to
Jamaica?

My family's Jamaican, hence my name, for my dad named me.

Here you go.

I love that name.

Andrew, when I saw you crack that coconut, I was like, "That man knows what he's doing." That is how my
grandfather used to do it.

Yep.
 I knew exactly-- you, you were on it.

You had me with that.

I think, the way you cooked the fish and the shrimp are both perfect.

Thank you.

The only thing; the sauce, it got a little grainy on my pallet.

Okay.

But, overall, very Caribbean.

Your mother would be proud.

Thank you.
 Your mother would be proud.

Not to be outdone.

Chef Cesar, what do you got for us, bud?

So, I made something that I used to as a kid; snapper fillet, and then a papaya salad.

Hope you guys like it.

GRAPHICS ON SCREEN: CESAR FRIED SNAPPER TOPPED WITH SPICY PAPAYA SALAD Cesar, you didn't disappoint with
your fish.

Yeah, your fish is perfectly cooked; golden brown, crunchy on the outside.

What the negatives are is that, you have an inconsistent dish here.

It's not balanced.

 Your salsa; the onion is very overwhelming.

And I think that, maybe, you could have worked something else into the salsa with one extra ingredient.

Of course.

Beautiful dishes.

Really nice representation of who you are, and where you're from.

Thank you.

We're gonna send you back to the kitchens.

We will call you back, when we have a decision.

Anybody safe?
 You know, to me, I don't think it's a coincidence.

I think the bottom two are the two who used nine ingredients; Cesar and Meg.

Yeah, that's true.

Alright, so if you had to eat one again, which one would it be?

Ooh.

Chefs, we asked you to bring us your best seafood dish.

Unfortunately, a couple of you didn't take shopping as critically as you probably should have.

The chef who will be checking out in the first round will be...

unfortunately, chef Meg.

Chef Meg, I think that shopping just got the best of you.
 You only took nine of your ten ingredients, so the dish just needed a textural difference.

And we're sorry to see you go, but thank you.

Thank you.

Thank you, chef.

Say goodbye to everybody.

Flavortown is no joke.

They were totally right.

I had ten ingredients to use, and I only used nine, and I think I could have used that last ingredient.

Thank you, very much.

 Thank you.

Break 2 GRAPHICS ON SCREEN: GAME 2 Alright chefs, congratulations.

You've made it to the second round of our ultimate seafood battle.

So, for the second challenge, I want you to make the judges a seafood feast.

What does feast mean?

GRAPHICS ON SCREEN: SEAFOOD FEAST GAME 2 You want a lot.

A lot, for the judges.

Play your A game.

Be sure you make great seafood.

 Wait a second; A game, be sure, seafood.

GRAPHICS ON SCREEN: A GAME GRAPHICS ON SCREEN: B SURE GRAPHICS ON SCREEN: C FOOD Ah, there you go.

Uh-oh, uh-oh.

Yep, it's a little ABC game.

Ah, you're so lucky.

I have the alphabet in here, so you can only use the ingredients that begin with a single letter of the alphabet.

Oh, man.

Let's see what happens.

Alright, I got a good one.

Only ingredients you can get have to start with the letter...
 C.

C, Cat Cora.

So, you can get calamari, clams, catfish, but you can't get calibut.

GRAPHICS ON SCREEN: CALAMARI GRAPHICS ON SCREEN: CLAMS GRAPHICS ON SCREEN: CATFISH GRAPHICS ON
SCREEN: CALIBUT So, seafood feast only using C food items.

Are you dancing?

A little bit.

Is that the three step or two step?

Two.

Okay, out of the three of you, can anybody two step?

GRAPHICS ON SCREEN: 3 GRAPHICS ON SCREEN: 2 I don't think so, man.

Just one?

Go figure.

GRAPHICS ON SCREEN: 1 GRAPHICS ON SCREEN: GO!

GRAPHICS ON SCREEN: digital countdown clock from 29:59 Oh, my god.

Can I say something, please?

Three, two, one.

That was a long one.

I'm gonna make a Thai curry seafood feast.

 I'm grabbing calamari, cod, clams, crab, 'cause I know that's gonna get me a feast.

I'm going and grabbing curry paste...

GRAPHICS ON SCREEN: COLIN THAI CURRY SEAFOOD FEAST GRAPHICS ON SCREEN: CLAMS GRAPHICS ON SCREEN:
CRAB GRAPHICS ON SCREEN: CURRY PASTE Let's go green.

GRAPHICS ON SCREEN: CHICKEN STOCK ...chicken stock, some curry leaf, coconut milk, because I know all those
ingredients are gonna be that marriage of en-lighting, and bringing up, enhancing the sauce, and the flavor of the
dish.

GRAPHICS ON SCREEN: CURRY LEAF GRAPHICS ON SCREEN: COCONUT MILK GRAPHICS ON SCREEN: CORN GRAPHICS
ON SCREEN: CHILI PEPPER GRAPHICS ON SCREEN: CILANTRO Cilantro.

And, they all start with the letter C.

Perfect.

When Guy said to make a seafood feast, what I think is a lot of fish, a lot of seafood.
 Calamaris.

GRAPHICS ON SCREEN: CALAMARI I have to build a massive plate, and just get dirty with it.

GRAPHICS ON SCREEN: COD Some cod, clams.

I'm making a really, really good seafood soup.

I'm gonna make a really nice clam broth.

It's gonna be perfect.

GRAPHICS ON SCREEN: CLAMS GRAPHICS ON SCREEN: CESAR SEAFOOD SOUP Oh, crab.

You want it?

Uh-- Think fast.

Okay, clam stock.

 Boom, boom.

GRAPHICS ON SCREEN: CLAM STOCK GRAPHICS ON SCREEN: CORN This time, I can get more than ten items.

GRAPHICS ON SCREEN: CARROTS Carrots.

I'm just gonna grab anything that starts with letter C.

I'm just gonna put it in the cart, take it over there, and make it happen.

GRAPHICS ON SCREEN: CELERY GRAPHICS ON SCREEN: CILANTRO And, that's it.

Crawfish, caviar, corvina sea bass.

Yeah.

Four pieces.
 Gonna need some lime cod.

GRAPHICS ON SCREEN: CORVINA SEA BASS For my seafood, I'm making pan-seared corvina sea bass, and cornmeal
fried cod.

GRAPHICS ON SCREEN: COD One meal.

Medium corn.

GRAPHICS ON SCREEN: ANDREW SEARED CORVINA SEA BASS AND CORNMEAL FRIED COD Yeah, this will have to work.

I need something creamy, I need something creamy.

And I know I wanna make a sauce, for each of these fish dishes.

GRAPHICS ON SCREEN: CREAM A little cream.

So, why not take cashews and make a dip?

GRAPHICS ON SCREEN: CASHEWS GRAPHICS ON SCREEN: CARROTS Let's go, buddy.

Get cooking.

Alright.

Seafood feasts where they've got a ton of seafood that starts with C, right?

I mean, some of my favorites; crab.

Right, of course.

Calamari.

Calamari.

Calamari, yeah.
 I don't think the seafood part will be the problem.

Yeah, building flavor is gonna be the hardest part of this.

GRAPHICS ON SCREEN: COLIN THAI CURRY SEAFOOD FEAST Put the curry leaf in there.

Dude, what are you making over here, man?

I'm doing a little curry.

Ooh, curry, curry, curry.

I go in and start my sautéing off the curry leaves, and then also some curry paste.

I finish it off with the coconut milk, and let that thing just steep, to get all that flavor building and building.

And then, I drop it in last minute the fresh cilantro, so I can still keep that bright, fresh, green color in there.
I then add all the components to the blender, and I wanna make it as smooth as I can, so that the flavors just get more
and more intense.

Drop this baby.

There you go.

And I'm gonna make a seafood soup, clam broth.

I got the clap on the water.

You gotta start boiling.

Alright, catfish.

GRAPHICS ON SCREEN: CESAR SEAFOOD SOUP In Puerto Rico, I grew up eating fried fish.

Go in here.
 It's that crunch in the texture.

There's a trick for that.

Right, cooking, cooking, cooking.

I know clams are a little tricky, and you're not gonna open all of them at the same time.

So, then we start putting some heat on it, so when I drop them in the broth, they're open.

Nice.

And now, it's time to cook the calamari.

But, when-- if you overcook calamaris, they're gonna become like rubber.

In and out.

That could be the thing, that's gonna make my dish not taste right.
 We're gonna waste a lot of food.

Okay.

Alright chef, where we at?

I'm making pan-seared corvina sea bass, and cornmeal fried cod.

Okay.

With that, cream sauce and cashew dip.

I like it.

So, I'm gonna roast these.

Because I'm not using a boat load of seafood, I wanna absolutely showcase different techniques and different texture,
on this plate.
 It has to be right.

While my cod is in the fryer, I get started on my corvina sea bass.

I really wanna make it to the final round, 'cause I'm playing to win some money today, for my daughter.

She just got accepted to college, so this is a chance of me just saying, "Hey, let's win this money.

Let's get you to university, and let's have a ball." GRAPHICS ON SCREEN: ANDREW SEARED CORVINA SEA BASS AND
CORNMEAL FRIED COD Andrew, Colin, Cesar, ten minutes.

Ten to go.

Break 3 I know that it's a seafood feast, so I know I need to have a ton of seafood and a ton of vegetables.

GRAPHICS ON SCREEN: COLIN THAI CURRY SEAFOOD FEAST Okay, chef, where we at?

I'm gonna start building the seafood.

 You better get moving.

Colin has barely cooked anything.

I know that we're talking about seafood here, which cooks quickly, but talk about pushing it here.

Yeah, he's really working on developing flavors, but he's got to have some type of seafood to put those flavors on.

So, I'm married and I have a two-year-old daughter.

So, I really wanna win this $20,000 because I have another daughter on the way, so this would be huge.

Yep, you're done.

For my seafood feast, I wanna make a really nice clam broth, so you're bringing all the flavors of seafood everywhere.

GRAPHICS ON SCREEN: CESAR SEAFOOD SOUP I taste my clam stock.

 Ah.

It's not the flavor that I want.

Way too salty.

I'm thinking what to do.

I remember I got a chicken stock, so I'm gonna add a little bit of chicken stock to it, some Cajun seasoning.

A little bit, just a little bit.

Take it easy.

It's so important to get this broth right.

That's the one that's gonna give the flavors, gonna bring the life to this dish.
 Five minutes, chefs.

Five to go...

alright chef, where we at?

I'm gonna make a cashew dipping sauce, for my cornmeal fried catfish.

I think you're in good space, buddy.

GRAPHICS ON SCREEN: ANDREW SEARED CORVINA SEA BASS AND CORNMEAL FRIED COD Once my creaming
reduced, I put it in the blender with the top of the carrots.

I add in the cashew, and I started to blend away.

So next, I know I gotta start on my carrot cream for the corvina sea bass.

So, I get the carrots in the pot with some cream, a little butter, and just let it reduce.
 And then, in the blender you go.

Chefs, two minutes.

Two minutes to be plated.

I pull out my seafood from the fryer...

Oh, man.

...and the cod is not fully cooked.

I can't serve that to the judges.

But, the calamari's cooked perfectly, and I have to go ahead and drop the rest of the seafood on there, and the curry
sauce.

I'm looking down on my seafood curry, knowing that I didn't get the cod in the bowl, and my clams aren't open yet.
 I'm hoping that the judges are still considering this as a feast.

Now, I wanna put the corn and the seafood first.

Then, I wanna drop the broth on it.

Beautiful.

You got crab legs coming out of the plate.

You got your fish on the side.

But, I hope that my seafood feast is enough, and keep on cooking with these guys.

20 seconds.

Lets go, guys.

Got my baby skillet.

 I pour the cashew sauce in it.

So, I get the carrot puree on the plate, with a piece of corvina sea bass on top.

Then, I plate my fried cod on the side.

GRAPHICS ON SCREEN: digital countdown clock from 00:05 Five, four, three, two, one.

Chefs, stop working.

That almost gave me a heart attack.

Wow.

Yeah.

Oh, my gosh.
 Alright chefs, let's see whose dish will be getting an A.

To the judges, right this way.

Alright judges, here we are.

This is game two of our ultimate seafood battle.

They could only get food that started with the letter C.

Chef Andrew, you're up first.

Tell us about this.

So, we did a corvina sea bass, and it is served with carrot puree and cornmeal fried cod, with cashew dip.

GRAPHICS ON SCREEN: ANDREW SEARED CORVINA SEA BASS AND CORNMEAL FRIED COD Chef, tell me the feast part
of this.
 The feast was having more than one seafood on the plate.

I don't see the feast here.

I really don't.

But, you have some really great flavors.

I do agree with that.

This carrot cream sauce is mind-blowingly excellent.

But, your fried cod; the outer pieces were a little too crunchy, a little too dried out.

Okay.

Alright, up next, Chef Cesar.

 What do you got for us?

I made a Cesar's feast, with some crab.

We've got the catfish I breaded a little bit, to give a little texture on the side.

I tried and made a broth.

There's just a lot of food on the plate, and you can dig into it.

GRAPHICS ON SCREEN: CESAR CESAR'S SEAFOOD SOUP I think that you definitely gave us a feast.

This plate is abundant with seafood.

That part, you scored on.

And the crab was beautifully cooked, but the fried fish on the side; it just doesn't seem like it's a part of this feast
here.
 But, I actually love the flavor of it.

It's deliciously moist and tender.

Okay, not to be outdone, chef Colin.

Hi, chefs.

So, I made Thai seafood curry; a little bit of Chinese egg plant, carrots.

And I topped it off with a little bit of pickled chilies, and a little more cilantro for freshness.

GRAPHICS ON SCREEN: COLIN THAI SEAFOOD CURRY Colin, this is an amazing curry.

It's .

I don't see an abundance here, but I think the dish is well executed.

Delicious.
 Thank you, chef.

It's beautiful, it's bright.

It's a perfect balance of spicy and sweet.

Unfortunately, I think maybe you ran out of time, 'cause my clams just didn't really open.

My clams didn't open either, and I wanted more of a feast.

Thank you, chef.

Well, I'll tell you what, there's a lot to discuss.

We're gonna send you back to the stations.

We'll call you when we have a decision.

 Thank you, chefs.

Alright judges, is anybody safe?

There were several missteps, I think, by everybody.

Everybody.

I mean, I-- only thing I could say is that I loved Colin's execution of his vegetables and his sauce, but the clams didn't
open, so he can't even count that.

But then, Andrew was so smart with his sauces.

But he has an over-fried fish, so that leaves me with one piece of seafood on the fishes.

Right.

I think Cesar's the only one who gave us a feast.

 True.

That's true.

That's a good point.

Well, what do you wanna do?

I dunno.

Break 4 Chefs, we had some feast, some overcooked, some undercooked, but great sauces.

So, it was a debate with the judges on who goes home.

The chef who will be checking out in the second round, will be...

chef Andrew.
 Andrew, unfortunately, you didn't play the game.

You didn't give us a feast.

But, I hope to see you back.

Great job, man.

Hey man, good job, good job.

Even though I didn't win today, I'm proud of what I've put out.

I'm still grateful to come and play in Flavortown Market.

It was a blast.

GRAPHICS ON SCREEN: GAME 3 Well, here we are.

We have chef Cesar, the Miami Beach fish king, versus chef Colin, prince of Poke.
 One of you will be sailing home, and one of you will shop Flavortown for up to 20,000 bucks.

So, I want you to show the judges how class you can be, and give them upscale fish dish.

To go upscale, we're gonna turn down the temperature scale, to play the tallest and coldest game yet; the frozen food
pyramid.

First, we're gonna pick a frozen snack.

Can you-- look right down here.

We have mozzarella sticks, egg rolls, pepperoni pizza, cheeseburgers, bean and cheese burrito, corn dogs.

So, let's get after it.

Okay, here we go...

so, pepperoni pizza must be incorporated into your dish.

 Now...

GRAPHICS ON SCREEN: CESAR "FISH KING" VS COLIN "PRINCE OF POKE" GRAPHICS ON SCREEN: UPSCALE FISH DISH
GAME 3 GRAPHICS ON SCREEN: FROZEN FOOD PYRAMID UPSCALE FISH DISH ...the ice cream roll.

You have to incorporate the ice cream into your dish; chocolate ice cream, vanilla ice cream, strawberry ice cream,
coffee ice cream.

I love coffee ice cream.

Here we go...

well, there's one more.

There we go.

You've gotta make sure that you use this piece of equipment; a juicer, a smoking gun, a grill or a spiralizer, in making
this fantastic upscale fish dinner...
so, you're gonna get to use a pepperoni pizza, some vanilla ice cream and the grill, to make your upscale fish dinner.

You have 30 minutes, featuring 'em all.

How do you guys feel?

Good.

Pretty good.

Which of these three is your problem?

GRAPHICS ON SCREEN: 3 Pepperoni pizza.

Pizza's the problem?

Yeah.

GRAPHICS ON SCREEN: 2 So, these two are fine?

 Yep.

Oh, I thought this one would have been the one that would have made you go home.

GRAPHICS ON SCREEN: 1 GRAPHICS ON SCREEN: GO!

No.

GRAPHICS ON SCREEN: digital countdown clock from 30:00 Go.

Come on.

Go, go.

Go.

I have to make an upscale fish dish, with frozen pepperoni pizza, vanilla ice cream and the grill.
 It's gonna be a challenge, for sure.

I run straight for the aisle, and I see salmon.

Salmon, to me, is definitely upscale.

Butternut squash is, too.

GRAPHICS ON SCREEN: COLIN SEARED SALMON AND BUTTERNUT SQUASH PUREE Pizza.

In Hawaii, we use a grill all the time, so I figure you can use a grill for pizza, for sure.

Ice cream, vanilla.

Vanilla ice cream; I know that I can infuse that into a great sauce.

That's it.
 Where's the scallops, scallops?

When I think upscale, I'm thinking about pricey, high-end food.

Scallops.

I wanna do a seared scallop, with a really nice halibut, and a-- do a beautiful butternut squash puree.

Pepperoni pizza.

GRAPHICS ON SCREEN: CESAR SEARED SCALLOP, GRILLED HALIBUT, AND BUTTERNUT SQUASH PUREE Pepperoni pizza,
and introduce the cheese to my puree.

And I could get really good flavor out of the pepperoni, to incorporate into the scallops.

Vanilla ice cream.

Vanilla ice cream; I know exactly what I'm gonna do.

 Vanilla ice cream's gonna give richness to that butternut squash puree.

Those flavors are gonna get together, and it's gonna be spectacular.

Better start cooking.

Upscale fish dish, the two frozen whammies, and the grill.

That's so difficult, because you're working with processed items, and it all has to be upscale.

Talk about butternut squash.

For my upscale fish dish, I'm gonna do seared scallops, and then a really nice halibut.

I'm gonna do a beautiful butternut squash puree.

Here we go.
GRAPHICS ON SCREEN: CESAR SEARED SCALLOP, GRILLED HALIBUT, AND BUTTERNUT SQUASH PUREE The first thing
that I gotta do; I get the butternut squash cooking.

I like this little technique.

So, take the squash, fill it with butter, wrap it in plastic crap .

Just doing the American way.

Make it happen.

I got my butternut squash cooking, and then I start the scallops.

Scallops are so easy to overcook, so I just want a really nice sear on the bottom.

And I'm gonna baste my scallops with the dill butter, pepperoni.

Cesar, he's not only butter basting, he's pepperoni butter basting.
 I love that.

I love that idea.

That's a really great idea.

Yeah, baby.

Nice.

Chef, what's our game plan?

I'm gonna make crispy seared salmon, with vanilla beurre blanc sauce, a cheesy butternut squash puree, and crispy
frozen pizza toast points,and fried pepperoni.

I like it.

I gotta get my salmon in the pan, and sear it nice and crispy, because if I use the grill, the salmon may not cook evenly.
 So, I know I have to get this frozen pepperoni pizza incorporated into my dish.

I wanna scrape off all the cheese to use later, in my butternut squash puree.

GRAPHICS ON SCREEN: COLIN SEARED SALMON WITH GRILLED PIZZA, BUTTERNUT SQUASH, AND ICE CREAM BEURRE
BLANC Chef, how are we incorporating that pizza?

Go ahead and take the pizza, and slightly grill it.

Okay.

And then, throw in the oven to finish up.

I never thought I'd be adding frozen pepperoni pizza into an upscale dish, but here we go, Guy.

You guys got ten minutes.

You've gotta be plated.

 Cook the pizza.

There we are, baby.

But you gotta hurry up, you gotta hurry up.

Cesar, what's going on with the pizza, over there?

Pizza with me.

I just put it anywhere, and try to figure out later, man.

Done, baby?

It's good to go.

For my pizza crust, I decide that I'm gonna use the crust to make some crostinis.

And I see the pepperoni dill butter, and I say, let me drop 'em in there.
 I'm gonna get really nice flavor out of that.

hold.

I gotta finish my butternut squash puree, and I start scraping the butternut squash, so I can put it on my .

I get my vanilla ice cream.

That's gonna get it super creamy.

But, I gotta be careful that too, too much is gonna be too sweet.

For a high-end fish dish, using the grills is an element they have to use.

You would think that you would see some grilled fish.

I think your prayers are about to be answered.

 Alright, yes.

Grill action.

Cesar's got fish on the grill.

Five minutes.

Five to go.

I gotta start making my vanilla ice cream beurre blanc, so I start chopping my shallots nice and thin, put that into a
pot, add my tarragon vinegar, and then also some fresh tarragon and cream.

And then, I go ahead and get my vanilla ice cream into my beurre blanc sauce.

Next, I know I have to make my butternut squash puree, so I go ahead and start cutting it, go ahead and add 'em to a
pot with a little bit of water, so they can start cooking.

Then, I added some cumin, a touch of chili flakes, and I hit it with a touch of cream.
 So, we see Cesar has his butternut squash in his blender.

And now, Colin is putting butternut squash in a blender.

What this really is doing, though, is setting up a very strong head to head on this butternut squash puree.

Yes.

That's true.

Perfect.

Gentlemen, 60 seconds to plate.

60 I'm plating the butternut squash puree, to be the base of the whole dish.

I put two scallops in each dish, and make sure that some of the pepperoni's still on the scallops, so that flavor is in
there.
 Put it here.

In my crostinis, that brings a little dimension to the dish.

Beautiful.

I put the halibut right next to the scallop.

30 seconds.

30 to go.

I got velvety butternut squash puree, a perfectly cooked salmon, and a little garnish of toast points to help make it
upscale.

Five, four, three, two, one.

Chefs, stop working.

 GRAPHICS ON SCREEN: digital countdown clock from 00:05 Woo, you done this.

Wow.

Man.

Woo.

Alright chefs, let's see whose upscale fish dish tips the scales.

Let's take you to the judges, right this way.

Break 5 Here we go.

Game three of the ultimate seafood battle, and our chefs had to make upscale fish dish.

First up, chef Colin, what do you got?

So, what you guys have is crispy salmon, with a cheesy butternut squash puree, little cheesy toast points, crispy fried
pepperoni, and a vanilla ice cream beurre blanc.

GRAPHICS ON SCREEN: COLIN SEARED SALMON WITH GRILLED PIZZA, BUTTERNUT SQUASH, AND ICE CREAM BEURRE
BLANC Colin, I think you gave us a plate here, that's got some really dynamic flavors.

The vanilla ice cream in that beurre blanc is magical.

Thank you, chef.

And I love your butternut squash sauce, as well, and the toast points.

And the salmon is cooked perfectly, text book; it's crispy on the skin side, it's moist and delicious on the inside.

But, I feel like it's missing something.

Yeah, the one thing that I don't taste is the grill.

I know that you grilled your pizza, but I just would have loved to see more of the grill used.
 Thank you, chef.

Up next, chef Cesar.

What do you have for us, chef?

What I made for you guys is a grilled halibut and scallops, vanilla ice cream, with some of the butternut squash puree.

GRAPHICS ON SCREEN: CESAR GRILLED HALIBUT, SEARED SCALLOPS, AND BUTTERNUT SQUASH PUREE Well Cesar, I
think that you definitely, in this round, stepped your game up.

Thank you.

That butternut squash puree was magnificent.

You actually were able to balance the flavor of the vanilla ice cream, and brought it to a beautiful place.

And scallops are cooked perfectly, and I like these little pieces of pepperoni.
 Yeah, I saw you basting it with that butter.

You were showing it a little love, and it shows on this plate.

But the halibut; the grill marks are a little bit heavy.

Yeah.

They're a little bit spotty in places, charred.

Yeah.

I would have liked to have seen, maybe, a little more balance on that.

But I think you did a nice job.

Thank you.

That was quite a competition.

 So, the judges will deliberate.

We'll send you back to your kitchens, and we'll call you when we have a decision.

Thank you.

So, which chef would you want working in your galley?

Colin had three great components, on that plate.

But he cooked nothing on the grill, except a quick defrost of the pizza.

Cesar really dominated the butternut squash battle.

I thought it was excellent.

Yeah.
 But Cesar's fish, it was grilled inconsistently.

That sounds like the grill's the biggest issue.

Yeah.

It was.

Alright judges, thank you very much.

Let's bring our chefs back in, please.

The winner of the ultimate seafood battle, is...

chef Cesar.

Congratulations.
 Congratulations.

Congratulations.

See you in Hawaii.

Colin, it just came down to the grill.

Had you put that fish on the grill, and gave us more, it may have been a different story.

Appreciate that.

Nice to meet you.

Thanks man, appreciate it.

I can't believe it.

I made it through all three rounds.

 Good luck to you.

To me, hey, that's a win in itself, and this was awesome.

Mahalo nui loa, and take care.

Ladies and gentlemen, give it up for the Triple G ultimate seafood battle champion, chef Cesar.

Woo.

Say hi to the judges.

Let's go shopping.

Let's go shopping.

Congratulations, brother.
 Thank you, sir.

Go say hi.

GRAPHICS ON SCREEN: Guy's SHOPPING SPREE Alright, chef Cesar.

Two minutes on the clock, five clues on this piece of paper.

Every clue that you solve, and grab that item and put it in your cart, you'll get 4,000 bucks.

Nice.

You get all five of 'em, you get?

20 20,000.00 Yup.

Here we go, brother.

 Commonly used stock made from a bivalve, that starts with the letter C.

Hit it.

GRAPHICS ON SCREEN: CLUE 1: COMMONLY USED STOCK MADE FROM A BIVALVE THAT STARTS WITH THE LETTER "C"
GRAPHICS ON SCREEN: $0 GRAPHICS ON SCREEN: countdown timer from 02:00 Go, go, go.

Come on.

Come on.

Woo.

I used clams from the earlier round, so I know where it is.

GRAPHICS ON SCREEN: countdown timer from 01:56 GRAPHICS ON SCREEN: ANSWER: CLAM STOCK GRAPHICS ON
SCREEN: $4,000 GRAPHICS ON SCREEN: CLUE 2: THIS SOFT-BODIED MOLLUSK IS TRADITIONALLY BEAT AGAINST A
ROCK FOR TENDERIZATION IN GREEK CUISINE This soft-bodied mollusk is traditionally beat against a rock for
tenderization, in Greek cuisine.

Octopus.
 I know the octopus, so I gotta go to a frozen section.

GRAPHICS ON SCREEN: countdown timer from 01:31 GRAPHICS ON SCREEN: $4,000 GRAPHICS ON SCREEN: ANSWER:
OCTOPUS GRAPHICS ON SCREEN: countdown timer from 01:16 GRAPHICS ON SCREEN: $4,000 Octopus.

GRAPHICS ON SCREEN: $8,000 That's another $4,000 for me and my wife.

GRAPHICS ON SCREEN: CLUE 3: THIS PINK-FLESHED FISH IS ONE OF THE FEW SPECIES THAT CAN LIVE IN BOTH SALT
WATER AND FRESH WATER GRAPHICS ON SCREEN: $8,000 GRAPHICS ON SCREEN: countdown timer from 01:11 This
pink-fleshed fish is one of the few species, that can live in both salt water and fresh water.

GRAPHICS ON SCREEN: ANSWER: SALMON Salmon.

That, I know exactly what it is.

I know pink fish, salt water and fresh water; this has to be salmon.

GRAPHICS ON SCREEN: $8,000 GRAPHICS ON SCREEN: countdown timer from 00:37 GRAPHICS ON SCREEN: ANSWER:
SALMON GRAPHICS ON SCREEN: $12,000 Woo.
 Woo.

Go.

Yeah.

It's another $4,000.

GRAPHICS ON SCREEN: CLUE 4: FRUIT THAT SHARES THE FIRST PART OF ITS NAME WITH A FIVE-ARMED MARINE
INVERTEBRATE

Fruit that shares the first part of its name with a five-armed marine invertebrate.

GRAPHICS ON SCREEN: $12,000 GRAPHICS ON SCREEN:

countdown timer from 00:33 Dude, I don't have any idea.

Oh.
 It's a tough one.

GRAPHICS ON SCREEN: $12,000 GRAPHICS ON SCREEN: countdown timer from 00:25 I'm a little confused, at this
point.

I don't know what it is, but I know it's a fish.

I'm gonna go to the produce section.

GRAPHICS ON SCREEN: ANSWER: STAR FRUIT GRAPHICS ON SCREEN: $12,000 GRAPHICS ON SCREEN: countdown
timer from 00:07 Five, four, three, two, one.

GRAPHICS ON SCREEN: $16,000 Yes.

Woo.

$16,000.

I'm gonna go out.

 I'm gonna go on a culinary tour with my wife,

and we're gonna enjoy those $16,000.

Thank you, guys.

Ladies and gentlemen, all the way from Puerto Rico to Miami,

comes and battles it out;

the seafood challenge of all challenges.

Good job.

This is our champ, at 16,000 bucks, huh.

That's a lot of gitters .

 We'll see you next week, on Triple G.

Woo.

Woo.

Good job, good job.

Alright, you did it.

Yeah, baby.

Content Fuck, you look familiar on that.