The Great Cooking Challenge: A Competition Like No Other

In this unique cooking competition, five talented chefs faced off to create the most delicious and creative dishes. The challenge was not just about cooking, but also about playing a game where the chef with the most correct answers would win a shopping spree worth $20,000.

At the starting line were Chef Lisa, Chef Timothy, Captain Mark, Kevin, and a special guest, Santo. Each chef had their own secret dish to bring to the table, and they would have to work together to create a beautiful tomato sauce. The competition was fierce, but in the end, it came down to who could answer the most questions correctly.

The game began with Chef Lisa answering the question "What I made for the kiddos today is zucchinicorn cakes and a little kicked up chicken with a Greek yogurt and olive oil dipping sauce." She confidently replied that she had made those dishes herself. Next, Chef Timothy took his turn and answered that he was making a roasted vegetable salad with turkey salad served alongside the ragout of carrots and celery root.

The competition continued with each chef taking their turn answering questions and revealing their dish. The game came down to playing the game and unfortunately for some, it was not meant to be. Captain Mark's team had simply come down to playing the game, but unfortunately, as great as the food was, they did not make it to the end.

As the competition went on, the chefs were given more questions to answer, each one revealing a little bit more about their dish and cooking skills. Chef Timothy gave a beautiful description of his roasted vegetable salad with turkey salad served alongside the ragout of carrots and celery root. He also mentioned that he made some turkey meatballs over polenta, using only olive oil for flavor.

Next up was Chef Lisa's dish, a delicious lamb savory pot pie inspired by Indian cuisine. She had used ground lamb to make her pie, and the sauce was made with garam masala, Marsala wine, and demi-glace. The judges were impressed with her flavors and technique.

Finally, it came down to the last round of questions, where the chefs would be given a list of items to find in a pantry. Captain Mark took his place at the starting line, ready to bag up to $20,000 worth of groceries. He began by grabbing a bag of rice, which earned him $10,000.

As he moved through the pantry, Captain Mark found other items such as garlic, which was added for extra flavor, and baby food, which was used as a secret ingredient in his dish. The judges were impressed with his efficiency and knowledge of spices, and he soon found himself at $16,000.

But the competition was not over yet. Kevin took his place at the starting line, ready to try his luck and win the grand prize. He began by grabbing ice cream, which earned him $2,000 right off the bat. Next, he moved on to find a bag of rice, which added another $10,000 to his score.

As the time ticked down, Kevin found more items such as multiple brands of spices and turmeric, but unfortunately, the turmeric expired before he could add it to his list. Despite this setback, he still managed to earn $16,000.

In the end, Captain Mark's dish was declared the winner, thanks to a combination of his knowledge of flavors and spices, and his ability to find all the items on the list within the time limit. He walked away with the grand prize of $20,000 worth of groceries, leaving Kevin in second place with $16,000.

The competition may be over, but the memories of this unique cooking challenge will live on. The chefs will always remember their time at the starting line, where they had to cook under pressure and answer questions that tested their knowledge of flavors and spices. And who knows? Maybe one day, we'll see them back in action, competing for another chance to win the grand prize.

"WEBVTTKind: captionsLanguage: enFour chefs are about to take on some wildgames in the aisles of this market.Let's meet them. First up, Lisa Gaunt, chefde cuisine and devoted mother from Ashland,Massachusetts. Timothy Bell, a food truckowner and proud papa from Los Angeles,California. Lisa Stalvey, a caterer andauthor from Malibu, California.Finally, give it up for the firehouse chefall the way from Simi Valley, California,Mark Curry.Well, chefs, welcome.Very nice to have you.This is triple G Guy's Grocery Games, wherewe've got three intense culinary competitionsfilled with maybe just some unique twistsand turns.All right. Are you ready for the firstchallenge?Yeah. Let's get into it.Game one. Chefs, to your cards, please.And we're going for three, two, one.Go.I'm making poached cod with garlicbreadcrumbs.I also grab shrimp.Hoo hoo hoo hoo.To make pickled shrimp and green bean salad.I'm going to do the carpaccio of New Yorksteak.That way, all I have to do is thinly sliceit, lay it out, it'll defrost, and we canserve it raw.Here we go. We're into it.What do you got going here?Sweet potato fries.And you're going to be.Making sweet potato puree.I like this.I have desert experience.I have savory experience.And I can work anybody under the table.The jambalaya dish was missing in freshvegetables.Look it over one item.So.I was grateful I saw the asparagus.I know how to cook asparagus.I cook really wonderful food.I mean, I feel like I can beat these otherchefs.I'm going to put my art on that plate.I rub frozen garlic and basil cubes on them.I didn't have enough time to build a lot ofpotatoey roasted flavor, so I wanted to usetoasted bread as a substitute for that 2.5minutes.The clock is ticking down, so I put the steakon top of the pastry shells.I'm thinking that maybe they're going tosoak up all the juice from the steak and getthat demi glaze on top.50s I'm hoping that my bread crumbs are goingto be done quick enough.I'm hoping that my puree is smooth and nottoo starchy.If I have a lot of elements going on.They're running out of time.And I'm definitely at the end of the clockright now.Okay, here we go, go go go go go.87654321. Stop cooking.Nice job, chefs.Captain, what do you got for us?I pan seared a porterhouse on top of a puffpastry with shrimp on the side.You have a quinoa salad with peas.Lisa, what do you have for us?A poached cod with garlic, breadcrumb, sweetpotato puree and a pickled shrimp and greenbean salad.Chef Timothy.I wanted to do kind of a dish that felt likea high end steakhouse.So we have a pan roasted rack of lamb, peamash, fried pearled onions, and a wafflecrostini with garlic and basil.It's been a wild round.Lisa, bring the heat.I should say, Lisa, bring the health.Bring the health. Yes.This is a shrimp jambalaya with edamame,okra and corn.Fresh asparagus.And then I made a cilantro ginger buttersauce to go with the shrimp.So the judges have decided the chef that willbe checking out will be.Lisa, thank you very much, chefs.Oh, that was gnarly.But the next challenge is only going tobecome that much more difficult.This is no carts allowed.And we're going to go in three, two, one.Go!They're off. I'm planning to make zucchinicorn cakes and seared chicken strips with ayogurt. Olive oil dipping sauce.Fantastic.Giving kids something to dip is alwaysexciting for them.I'm making yogurt turkey with a roastedvegetable salad.I wanted to use Greek yogurt because for aturkey salad, you can use it as a substitutefor mayonnaise. It's also zero fat andreally healthy for kids.All right, I don't have children, so in myhead, I'm always cooking for firefighters.So I start making some fairly largemeatballs, but they're actually smaller thanthe ones I make at the station.Big meatball.You gotta make a fireman size, right?Equal parts of sausage and turkey.And because turkey is so moist, you don'tactually need a binder.So I'm saving the extra calories and thecholesterol by not having to put any type ofeggs into that.I'm doing a zucchini corn cake with a spicedyogurt dipping sauce and.Nice some.Seasoned chicken breast, which I'm not reallysure what's happening with that yet.I'm shredding the zucchini.I crack some eggs in there as well.Little Monterey Jack cheese and I startdolloping out little zucchini cakes.I dropped the cauliflower, but I'd preppedmore vegetables and chopped almonds, so I'mmoving on. Beautiful.With the Brussels sprouts, I peel them likeyou're taking leaves off of a cabbage.Throw them in the deep fryer for just a fewseconds.Their Brussels sprout chips.I make that for my daughter all the time.I've got all that beautiful mirror.Plot. Carrots, celery and two parts onion.It's soaking up some of the juices from theturkey.And I take the tomatoes and I add that toit, and I saute that all together.I'm going to use an immersion blender, andI'm going to bring that all together into abeautiful tomato sauce.Five. Four three.Two one.Stop working.Oh, close close close.What I made for the kiddos today is zucchinicorn cakes and a little kicked up chickenwith a Greek yogurt and olive oil dippingsauce.Because with my son, you can't ever go wrongwith any chicken product.Now on to Chef Timothy.It's a roasted vegetable salad with a turkeysalad served alongside the ragout of carrotsand celery root.I made some turkey meatballs over a polenta.There's no butter in it. It's only witholive oil.There's mirepoix and tomatoes that are allground up in the sauce.The one that we feel had the most creativeand had the best taste will be.Chef Lisa. Very nice.Two for two. Thank you.But it has simply come down to playing thegame.And unfortunately, as great as the food was.Chef Timothy. I'm sorry.Thank you very much.Congratulations, chef Lisa.Captain Mark, one of you will get a chanceto bag up to 20,000 bucks.And we're going in three, two, one.Go! And they're off.I'm planning on making a savory Indianinspired pie a comfort food with a little bitof a twist. I've used processed pastry doughin a pinch.I'm taking a lot of risks with my flavors.I'm not taking a risk on my pie dough.I'm thinking Shepherd's pie.This is a dish that's in my comfort zone,and it's a little secret.On the fire department. We use canned roastbeef in a lot of dishes.Going into cooking. I'm panting hard and I'mall jazzed.All right, so what do you got?I'm making a lamb savory pot pie with turnip,carrots and some gram marsala with the wineand the root vegetables.The flavor is developing.It is good.Have you worked with this product before?This is actually one of my dad's favoriteproducts.Shepherd's pie for me is really about usingleftovers.So the canned meat is a substitute for usingfood that's already been cooked.Some of my earliest memories are going downto visit my dad at the fire station, and hewould be cooking a beef stew that all thefirefighters loved, and it was this big giantcan of canned meat. I think canned meat getsa bad rap because people don't know how touse it.Ooh, what do we got going here?It's pre-fabricated for Santo.My mom used to make every order on theplanet out of the sun.Why not? Why not?Processed pastry dough.It's really versatile.A little crimp, a little fashion.And it tastes great.I'm going to fry these, and then I'm justgoing to lay them on top of the pot pie askind of a crust effect.It dissolved and it's gone.It's like a magic trick. I'm starting topanic.You can't have pie without crust.We are doing a deconstructed pot pie.10s, captain. 54321.Stop cooking.What do you have for us, Kevin? All right.Well, this is a deconstructed shepherd's pie.You've got some roast beef and peas andcarrots and all kinds of yummy stuff.And there's a little bechamel on there, andthen just a crumble of pie crust and somefried sage.What I prepared for you today is a Indianinspired lamb pot pie using ground lamb.And the sauce was made with garam masala and.Marsala, red wine and some demi gloss.In game three, the savory pie.And this really comes down to taste the chefthat will have the opportunity at theshopping spree going after $20,000.We, captain Mark. In my hand is a list often items.You're going to have two minutes to find asmany of these items as possible.Each item that you find and put in thebasket, you're going to get $2,000.Grab all ten items before your time's up.You will win $20,000.You're going to go in three.Two, one.Go!He's off and he goes for ice cream right offthe bat.Nice bag of rice.10,000 bucks.He knew where the garlic was added.Garlic, $14,000.Come on down, come on down.Baby food. There you go.There's multiple brands of spices.I move over to the next one.Turmeric. They don't have it.Five, four, three, two.One.Time time expired, so I didn't get theturmeric.$16,000 I feel fantastic.This is all going to go to a great cause.It's triple G, baby.That's the man.\n"