Original subtitles

Welcome to "Cutthroat Kitchen."

Are you ready to play?

-Oh, my God! -No.

I have $100,000 for four elite chefs

to play a game of culinary sabotage.

Let's start the bidding at $500.

-$2,000. -Sold!

Whoo!

Your competition will do

whatever it takes to knock you out.

- This lifeboat is what I like to call Exile Kitchen.

I wasn't gonna go to you.

But you jumped in the game, chef.

- Ah, yes! - Yeah!

What?

I made pasta bolognese out of an espresso pot.

- Yeah! - Victory...

...and a pile of cash... -Whoo!

...is all yours if you can outsmart, outcook,

and outlast this kitchen, each other, and me.

My name is Quentin Garcia.

I'm an executive chef from Palm Springs, California.

I'm not afraid to be petty.

If I have to spend every single dollar that I make

just to make sure someone else knows

they're going home losing to me,

I have no problem with that.

My name is Alison Settle.

I have been in fine-dining restaurants

and gastropubs, and a private chef.

Being a single parent in the culinary industry

is more difficult than any of the sabotages

that Malarkey can throw at me.

I am Chef Arnold Mynt, executive chef and co-owner

of International Market in Nashville, Tennessee.

I'm not here for the money.

Actually, I am here for the money.

That's -- that's what got me to sign up.

$25,000 is a lot of freaking money,

and I want it all.

My name is Leslie Garetto, and I am a private chef.

I never play by the rules. I'm excited for the curveballs.

I can make food in any environment.

Welcome, chefs...

...to "Cutthroat Kitchen."

Boo!

Here, your ingenuity and mind for strategy shall be tested.

Whoa.

I am nervous, I am shaking.

Calm down, Arnold. Breathe!

I'm giving each of you $25,000 to play the game.

In round one, I'll sabotage all of you.

Oh, man.

Then auction off advantages to the highest bidder.

In round two, you can spend your money

to sabotage your competition.

Oh.

The money left in your bank is your grand prize...

if you win.

Are you ready to play?

- Ready - Yes.

- Let's go. - Oh, I love it, I love it.

But I don't think you are.

Let's go find our first challenge, shall we?

Oh, man.

What are we doing?

Welcome, chefs, to Cutthroat Airlines!

No.

The first-class meals never arrived,

and we need somebody to make 'em.

You've got 30 minutes to make a composed dinner

for our first-class customers,

but there is turbulence ahead.

-Oh, what is this? -Oh, man.

Airplanes don't have fresh pantries.

- Oh, man. - Oh, my gosh.

Oh, yeah.

There's nothing in there.

You're gonna have to raid the economy bar and snack carts.

But you'll be happy to know my friends in the food court

hooked us up with some raw proteins and fresh vegetables.

OK.

The only heat sources available

can be found in the economy class galley.

Each of you will have your own coffee maker.

Thank God.

And there are only two small convection ovens,

and you will have to share them,

because sharing is caring, am I right?

Not today.

He's giving us two convection ovens

to share for four people,

and a coffee pot?

- Are you ready for takeoff? - Yes.

Buckle up, baby. Here we go.

You have a glorious one minute to shop,

and your time starts...

--...now!

Whoa!

I need to secure the protein that I want,

so I go for the salmon, immediately.

Ah!

The protein I want gets pulled away from me.

It's Leslie...

Savages!

What am I missing?

Get it all, get all, get it all.

All we have is chips, nuts,

little packets of salt and sugar,

but I need flavor, texture.

Three -- wrap it up!

Two, one --

get out of there, I'm closing it!

We got a flight to catch, let's go!

All the S and P fell through the basket.

- No, it did not. - Stop.

Oh, welcome to "Cutthroat Kitchen."

Oh!

Who got the salmon?

Yeah, listen.

Are you stealing proteins from each other already?

I ripped the tuna from somebody.

You ripped it from me.

I threw some elbows in there,

but I got a protein I'm... hopefully gonna be happy with.

I like your gusto right here, we got some competitors.

So if your flavors could use a little boost,

this suitcase was left in baggage claim

and it is filled with...spices.

Hmm, interesting.

This first sabotage from Malarkey is ridiculous.

We can only use the snack cart?

Like, how am I supposed to make a first-class dish out of that?

I'm taking these spices!

I'm gonna start the bidding at $200.

$200, anybody? $300.

-$1,000! -$1,000!

That's what I'm talking about!

Fifteen!

-Oh... -Fifteen? Oh, my goodness!

This is gonna be a good day today.

-I love this. -Uh!

Are we doing this?

- $2,000. - Oh, my God. I love this.

- Oh, God! - $2,000.

$2,700.

Allison's silent but deadly down here.

- $3,500. - Yes!

- Yikes! - Four!

$4,000 to Allison!

$4,000 once...

$4,000 twice...

sell it to Allison for $4,000. -Whoo!

Damn!

And one last security announcement --

we do not allow metal tools or knives

in the friendly skies, so you will be cooking

with plastic cutlery in this round.

Ugh!

Everything involves a knife as a chef.

I need my knife.

But for one of you, however, I will let that rule slide.

The highest bidder will get to keep their knives.

Um, my knives are my hands.

-$500. -There we go, Arnold.

-$1,500. -$2,000.

$2,000 to Arnold.

$3,500!

$5,000! $5,000!

$6,800.

$7,200.

Ha-cha-boom! He wants his knifes.

Going once, going twice...

I think he needs it.

You just bought your own knives for $7,200.

Feeling good.

The winner of this round gets $1,000

- added to their bank account. - -Whoo!

And the bottom chef will be eliminated.

And your time starts now!

Be sure to get the ovens and those coffee makers!

Gentlemen, I don't know if you're really being

quite the gentleman here, but thank you.

Thank you, team.

They can't live without their tools,

they can't help out their fellow players.

I'm starting to panic thinking of --

how do I make this a first-class meal?

Oh, Quentin, those are some beautiful knife cuts right there

What are you making?

Right now, I'm gonna make a tomato marinated

and coffee roasted salmon, and then a corn salad

with a zest of airline in it.

The salmon's gonna absorb that Bloody Mary cocktail

and white wine and lemon-lime soda really well,

and the coffee is gonna help to bring that out.

Coffee, it's a beautiful, bitter balance

to the rich tomatoes.

It's hard to describe the pairing of coffee

and tomato juice, but just let me cook,

you eat it, you're gonna be happy.

You know, I wonder if this judge that's gonna be here today

really is gonna judge you on your knife skills,

'cause you guys are a little suspect at best, you know?

Oh, my...

- Don't say that. - I hope they have a heart.

I have never spent this much on spices.

This is ridiculous.

But whatever it takes to beat Malarkey.

I'm gonna make a spice skirt steak

over a Bloody Mary gazpacho with chunky vegetables

and a roasted onion.

This is so ridiculous.

My challenges are absolutely gonna be my knife cuts

with that plastic knife,

but ultimately, I feel like this is in the bag.

Quentin cutting his corn with his plastic knife is --

is making me happy.

I'm -- I'm feeling warm inside.

Do you need me to help you chop anything up right now?

-I don't think you will. -I'll do it for, like, $500.

If I could give you $500, I'd let you crush these for me.

How are those knives helping you out, Chef?

Um, my shrimp are peeled, head on, tail on.

Wow.

Arnold, shrimp on a plane?

You really think that's a good idea?

- I think it is. - Alright.

I mean, economy-plus, maybe.

Arnold just spent a fortune on the knives.

Is it the right play? I think so.

On Cutthroat Airlines, we're bougie up here.

We want nothing but the best.

I dropped my salt and pepper,

so I'm trying to get some -- some flavor.

These are salted cashews.

So maybe some of this salt will rub off on my prawns.

This is gonna be a little like roasted shrimp

on a cucumber salad moment.

Some kind of a Mediterranean trip around the world.

You're saying a lot of words.

Well, let's just see if -- if anything flies.

Alright.

I think it's time to get creative.

Oh, I love this knife.

Look at -- oh, my God!

your knife cuts are absolutely amazing over here!

Good enough for an upgrade?

No disrespect to the other chefs.

--Take his knives!

- Oh, my God! -Take his knifes, throw them away!

Luckily, my cashews were salted,

so I just salted my prawns with the cashews.

-Utilizing the cart from the economy section. -Yes, that's right!

- Very nice! - Yeah!

Yeah, getting crafty here, you know?

And then I have some olive brine.

Look at all the flavors you can get in the condiments.

Well, he spent so much money,

he better figure out how to make it work, you know.

- There we go. - What are you making?

I am making a iced tea-brined tuna steak

with a cashew crust.

And I'm hoping that I get some of the salt on my tuna steaks.

I'm a little worried.

I don't have my spices, and Allison has a suitcase full.

So a brine usually takes a lot of time.

It does.

These tuna steaks are really thick,

so I have to get my tuna brining.

So I pour the tea in my coffee pot

with some vodka...

There we go.

...and that flavor's gonna penetrate a lot quicker

if the tea is warm.

I love Leslie utilizing the coffee pot

to make her sweet tea brine,

because the acid in that brine she's making

is gonna help break down that tuna.

And it's got a lot of flavor in there,

and you gotta use it wherever you can get it.

I've got this skirt steak,

and I need to make it taste first-class worthy.

So I'm making a Mexican spice rub,

and I'm absolutely using everything in the book.

Garlic, there's never enough.

Garlic powder, Aleppo pepper, oregano,

a little bit of cinnamon, cumin, pepper, and smoked paprika.

Allison got my spices, right?

Nice play, you're gonna have a lot of personality,

a lot of flavor going on there,

and she's taking full advantage of it.

I need to make this flavorful as fast as possible.

This heat source sucks.

You think that coffee plate

is gonna be hot enough to sear your corn?

It's not doing anything.

I wanna serve my salmon with a roasted corn salad,

but because I can't have open flame on an airline,

now my goal is to just bring out

some of those natural sugars in there

with the coffee pot.

That, in theory, sounds smart,

but does the coffee maker get hot enough

to actually caramelize the corn?

I don't think so.

Oh, it's starting something.

-I hear the noise! -Oh, I hear a little snap, crackle, pop.

- OK. Let's go! - Snap, crackle, pop.

All that matters, I'm doing better than you, Chef.

The convection ovens are the best heat source they have.

You've got to put everything in there quick.

There's not a lot of room in there.

If I was out there, I would be in there right now

because that's the best place to get caramelization.

Go ahead underneath.

OK, OK.

The convection ovens are full.

If you're not in the oven now, you've already missed out.

Leslie, right now,

how are you gonna cook that tuna?

That's scary.

--Your captain has an announcement.

Oh, man.

- Excuse me, chefs. - No, no.

Look what we have right here.

Oh!

I have a food processor and induction burner

with 15 minutes left.

I bet you could use a nice sear on that tuna, Leslie.

I can.

Anybody want my food processor and induction burner?

-$1,000. -$1,500.

$2,000.

$2,000 over here.

$2,500.

So this isn't an item I really need,

but I could hurt someone else's wallet by bidding against it.

$5,000.

Those tools are mine.

Oh, Leslie's not backing down.

You wanna put $5,000 on the line?

- $5,100, $5,100. - $5,100.

Is he just running up the price?

-$5,200. -$5,200.

-The time's a-ticking, $5,200 to Leslie. -I don't need it.

My salmon's already in the oven.

Going once, going twice,

sold to Leslie.

She needs to sear that tuna.

Awesome.

-Take that, I'll bring this. -Thank you.

♪ Spending money ♪

♪ Making money ♪

Oh, brilliant purchase!

That tuna is just crying for that induction burner.

What'd you crust the tuna with?

Salted cashews and almonds.

From the economy cart. I love it, I love it.

Great game play.

Leslie, how you enjoying that heat source?

Heat is better than, um... than no heat.

Oh, Arnold, you wanna say something?

No, I'm just looking.

I don't like what Leslie's doing right now.

Overcrowd sauté pan makes it steam, not sear,

and thus it's not gonna have that great crust.

Bloody Mary mix makes a great tomato soup base, doesn't it?

OK.

So I've raided the bar cart,

and I'm making a Paloma Bloody Mary gazpacho,

and I'm using grapefruit juice and orange juice

for added acidity.

I love the gazpacho.

If you don't have a lot of heat sources,

don't make it hot.

Oh, boy.

I wanna use fresh vegetables

to add color, texture, and flavor,

but using this plastic knife is one of the most difficult things

that's ever happened to me.

-Cut! -Do you need to borrow my knife?

-A knife. -I would love a knife.

How 'bout a little salt? Can I have a little salt?

-I don't have salt... -Well, you don't get a knife.

...but you can have any of my seasonings.

-No knife -Quit distracting me!

Oh!

Arnold, I bet those prawns could've used

a nice induction burner.

Maybe I'll get one of duty-free when I land.

If I was cooking right now, I'd turn it up.

I've got these beautiful prawns, so I think I'm gonna make

some kind of a tomato water soup,

like a spicy aguachile.

Tomato water is very delicate,

and he's using big, big flavors,

and he's taken a lot of that brine juice

from the olives.

I mean, you wanna make an impression here,

but you don't wanna overdo it.

And that's coming from me, a person known for overdoing it.

Leslie, what is in the broth for the spinach?

A little bit of sweet tea from here,

and then just water to wilt it,

and then I'm gonna toss it with my kale.

I love that.

I have two measly salt packets,

so I want this to marinate together,

so those onion and mushroom flavors

can try to penetrate the spinach and the kale.

I need seasoning.

This is so bad.

What kind of seasoning?

I need salt or garlic or something.

I can give you garlic.

I have some cheddar harvest chips.

- Mm. - If you want those.

I'll take some garlic.

For you, enjoy. Have a nice flight, bye!

-Did you really just share a spice with Leslie? -Why not?

Because it's a competition and only one person wins.

If me giving her garlic powder makes her win,

then I probably shouldn't won anyway.

I'm confident enough that she can have it.

I don't know.

I like these ethics. I do not have them.

Five minutes, chefs. Five minutes.

Quentin is a very accomplished chef,

but this is not the best-looking salmon.

Oh, no. I thought I grabbed a lot of tomatoes.

I'm gonna hate myself for this.

Does anyone have a tomato that they would like to share?

I have one for you for... No, I don't, actually.

Kidding.

OK, OK --.

Oh, my goodness.

I got one tomato, so my only other option

to really make a sauce is Bloody Mary cocktail mix...

Needs a little love.

...not too ideal.

We're at three minutes and 30 seconds!

Damn it. I made a mistake.

I should have seared the uncrusted side

of the tuna first.

My nut crust is leaving a residue in the pan.

How'd that sear work out for you down there, Leslie?

It's definitely an ahi raw tuna dish.

I just wish I had a knife.

Well, you know, you coulda.

Alright, we're at one minute!

One minute!

- How'd your steak turn out? - Pretty well.

Pretty well?

Allison looks a little frantic right now.

Cutting with this plastic knife

is like being a Neanderthal with Stone-Age tools.

Oh, God!

I bet Alice is wishing she bought the knives right now,

because that looks tragic.

30 seconds!

Make sure you get on the plate!

Five, four,

three, two, one...

step back!

Oooohhhh, yeah.

Well, that was fun!

Thank you so much!

Alright, chefs,

it's time to meet the first-class passenger

you've been cooking for.

Your dishes will be judged blind,

so she'll have no idea who made what,

the challenges you faced, or who bought what.

Tonight's guest judge is...

"Iron Chef" and "Food Network" host,

Alex Guarnaschelli.

- Oh! - Wow!

Let's go, Alex! Let's go!

I'd be scared, scared, scared, and scared.

Welcome aboard!

She's been on the flight the whole time, my friend.

Oh, right.

Are you ready for the first-class treatment?

I hope it's that.

Alright, chefs, we're gonna need some privacy,

so could you please head back to economy?

Alright, Alex, just so you know,

the chefs can hear everything you're saying.

The experience of waiting for the feedback,

not knowing what they're gonna say,

is definitely stressful,

your confidence starts to slowly go down a lot.

Alright, Alex, the challenge was to make a composed dish

for the first-class customers

of Cutthroat Airline.

Wow, that's some airline.

-Up and coming, for sure. -Yeah.

-Sounds like a tough passenger. -Uh-huh.

- This is brutal. - Brutal.

I'm gonna be like, "But you don't understand. You don't get it."

So our first dish is a sweet tea-crusted tuna filet

on a warm green salad.

I can't decide if I wanna be in coach or first.

It's a big decision.

OK, I love the succulence and juiciness

of the greens and the onions.

The tuna with the crust, I think it's really smart.

It's something you would see in first class.

Stop it.

I don't get tea.

I think you promised me tea on the menu.

And I think the tuna could have done

with a little bit more of a sear.

And it was, honestly, a little undercooked.

Could've used my pan better, my $6,000 pan.

Oh my gosh.

The next dish is roasted prawns with tomato water aguachile.

Very first class to me.

Bougie.

Look how thin these pieces of jalapeno are.

It's so high end and beautiful.

Those knife cuts better be immaculate.

And the natural sweetness of the shrimp is really

brought out by the heat in this agua.

But I'm getting something that's not matching

how beautiful it is.

Argh!

These canned olives don't really go

with these other fresh vegetables,

and so there's a mixed message in what this is.

It's got great texture and great technique,

but I don't wanna keep eating it.

--Ouch.

Damn.

Our next dish is a tomato and coffee-roasted salmon

with vegetables and a sweet corn pepper salad.

This salmon is...

textbook cooked.

Ooh.

And I like the actual coffee,

that kind of bitterness really brings out

the richness of the salmon. It's delicious.

Wow!

Now, when this dish was served in first class,

someone walked by and dropped their Bloody Mary.

If you were gonna use the Bloody Mary as your sauce,

it needed to be boiled a lot

so that those unbalanced notes left the building.

But you didn't have a heat source.

-No, that's fair. -You couldn't have boiled.

- How could you -- - Well, we had the coffee pot.

You could've put it in the coffee pot.

And for our last dish,

we have a Mexican rubbed skirt steak

with an avocado relish and a Paloma gazpacho.

The steak is cooked beautifully,

and I thought the taste was great,

but the steak's just not cut up enough, I think.

To have to cut apart meat

inside a bowl of gazpacho,

problematic.

I like the textures of the relish.

I love the onion, I love the cucumber and the avocado,

but the combination of a Paloma and a Bloody Mary

fight with other flavors in the dish.

I think the Bloody Mary got us both.

Yeah.

Do you think this is gonna be a tough decision?

For me, one chef is in seat 1A, and the rest are in 25D.

Alright, Alex, so you know

the chefs had to make composed dinner

for our first-class airline passengers,

but what you didn't know is they had a minimal pantry

of fresh ingredients.

For the rest, they had to raid

the economy-class bar and snack cart.

And they also had to cook using only coffee makers

and little, tiny convection ovens.

Oh, wow.

Oh! How fun!

-Are you finished? -No!

And they only had plastic utensils.

It was a little bumpy up there.

- We hit rough air. - Yeah, a little.

A little rough.

So now that you know my -- my subtle little sabotages.

So very subtle.

Who's gonna be the winner of that $1,000?

The top dish in round one is...

...the salmon.

-Yes! -Oh, Quentin! Congratulations!

The way you cooked that salmon with the coffee,

masterful cooking.

Thank you, Chef.

Allison, Arnold, and Leslie, you are up for elimination.

The bottom dish in this round is...

...the skirt steak.

Sometimes you have to fly first class

to know how to cook for them.

You did not cut the steak all the way through,

and the gazpacho tasted like a Bloody Mary

plus the vegetables.

I'm sorry, Alison, but that means

you have been eliminated.

OK.

Your account is now zero, and you may leave the kitchen.

At the end of the day,

the sabotages were clear across the board,

and everybody else adapted to them

a little better than I did.

Congratulations to the rest of you.

Let's see how much cash you have to play with in round two.

Oh, it looks like Arnold is on the bottom with $17,800.

And Quentin, $25,000, plus the $1,000,

gets you to $26,000.

-Nice. -And I don't know if you know this,

but that's my money,

and that's not the way the game works, my friend.

Oh, I'm coming to get my money,

so we are gonna have a very fun second and final round.

It's gonna be an expensive round.

Now it's your turn to do the sabotaging.

-Let's go. -OK.

I'm hosting a dinner for my Greek mythology club.

OK, I have many layers to me. Do not judge.

And I wanna serve up Greek kebabs

with a dipping sauce.

Are you all ready for this?

-Yes. -Yeah.

Nice.

Whew.

- That looks great. - For now.

Oh, you're starting to figure it all out there, Leslie.

- Uh-huh. - I appreciate you.

Alright, you got one minute in that very generous pantry.

And that minute...starts now!

The pantry's looking very nice today.

Greek food heavily relies on a lot of vegetables

and the protein that you have.

So the first thing I'm getting is rack of lamb.

I'm grabbing some chicken thighs,

and for flavor, I'm gonna pull on what I know --

Asian ingredients.

- Herbs, herbs, herbs. - 15 seconds.

And when I count down, we close that door.

Remember that.

I'm going for very Mediterranean --

halloumi, eggplant, and for my protein,

I'm grabbing octopus.

Four, three, two... I will close that door!

...one, zero, yeah.

Arnold, I don't know if I've seen anybody winded

from a shop like that, alright?

In "Cutthroat Kitchen,"

Greek tragedy is sold to the highest bidder.

Yes.

The winner of this auction can make

the chef of their choice give up their metal skewers...

Oh!

...and force them to carve these vegetables

into an edible skewer.

- Oh. - Oh, my God.

You can cripple one of your competitors!

Come on now.

$1,000 for Quentin.

Heard! How about $5,000?

He's got all the money, Leslie.

You don't challenge the person with $26,000 in their bank.

I'm feeling lethal.

-$6,000. -$7,000.

Going once, going twice...

-$7,100! -Hmm...

You shouldn't have jumped in the game.

-$7,300. -$7,400.

$7,600.

Money is nothing to me right now.

I'll do $8,000.

$8,000 going once, going twice...

- sold to Quentin! - -Oh, my God!

Quentin, grab this beautiful basket of vegetables

and deliver them to the chef that you think is worthy

of an edible skewer.

- Ooh... - Oh, oh, oh.

- You guys are both... - He's playing with us, too!

I'm playing with you guys.

Oh, man.

You don't know, I was gonna --

I wasn't gonna go to you.

But you jumped in the game, chef.

- Oh, man! - Oh yes!

What?

Oh, Arnold! You got it, buddy!

You should've stayed quiet!

How did you let her off the hook?

You know she was coming for you.

His protein choice is already strong.

Yes, with the chicken thigh?

I need to weaken him up.

I don't think Arnold's sending you

a holiday card this year.

Don't worry, Arnold.

The next auction is a very unwelcome gift.

Let's go take a look.

Here we go.

Oh!

Pandora's box.

Oh, yay.

Win this auction and give the chef of your choice

the opportunity to pull out a card

that looks just like these right here.

And that chef will have to live with the consequences.

Let's start the bidding at $500.

$500 to Leslie right there.

-$4,000. -Oh!

-$4,100. -$7,000.

$7,000.

- $7,100. - Let's do $8,000.

$8,000 to Quentin.

-81, 81, 81. -Eh.

You're done?

Way too much for me.

Quentin is in the house.

Alright, Quentin, who would you like

to have open Pandora's box?

-Leslie. -Shocker.

Leslie, come on up here and see

what Pandora's box has awaiting for you.

Your fate is in your own hands literally right now.

This could completely derail my plan.

Skewered.

Oh.

That's a bad card.

Unfortunately, you're gonna lose your knives

and all other hand tools on your station.

Sure.

But you get all the skewers you want.

You are a bad, bad man, Quentin!

-I'm sorry! -Two rounds with no knives.

- Yeah. - I did nothing.

We're all chefs here. I'm sorry.

- No, you're not. - A little bit.

Alright, chefs, you have 30 minutes

to make killer kebabs

and a dipping sauce for my party tonight.

Your time starts...

now.

Let's get it done. Let's go, let's go!

Quentin started this round with more money

than the game allots.

And he just blew $16,000 for this challenge.

Insecure much?

Arnold, what you're doing over there?

-I don't wanna talk to him. -No?

-No, I'm good, I'm good. -Come on!

OK, so I am doing a chicken kofta.

Chicken kofta? OK.

Kofta is a type of skewer, like a sausage,

with a little bit of lemongrass, some South Asian spices,

because that's what I grabbed, with chicken thighs.

And then a little bit of an herbed yogurt, um,

maybe with creme fraiche,

and a little bit of tofu to mix it all together.

I wanna make my chicken, kind of, ground meat mixture.

The carrots will be my skewers.

There's a lot of great flavor, and they're quite strong

and resilient to heat.

I throw in some raw cloves of garlic,

as well as all of my spices.

I have salt this time, I've got my pepper,

I have a little bit of cumin and curry powder,

a little tomato paste for sweetness.

Mm, so good.

Arnold, he's got chicken, which is a little bit harder,

'cause you have to cook it all the way through.

So that one could be the one that presents the most problems.

Leslie, do you have any sugar or honey or anything like that?

-Not at all. -Arnold, how are your knives?

-I mean, I had them last time. -Yeah, that's nice.

I wish I could help, but you know what?

I'm not going to.

I am skewer-cutting my halloumi right now.

I'm going to make a baby octopus and halloumi skewer

with roasted tomatoes and a white bean dipping sauce.

Leslie did pick one of my favorite Greek ingredients,

and that's halloumi.

That's a very hard cheese, and it's great for grilling

and putting a char on.

It doesn't melt.

Leslie, how are those skewers treating you?

I can't answer to answer that question right now?

I don't think she's talking to me.

A little less money in the bank,

but still no sabotages against me.

I'm ready to cook.

Now, Quentin, he just has to live with himself.

So, hopefully, maybe I have something else

up my sleeve, because...

Quentin needs some justice.

I'm gonna make sumac-marinated lamb skewers

with some tzatziki,

a little pepper-parsley salad,

and sumac onions, like you would expect

in a normal Mediterranean kebab platter.

It's time to get the lamb seasoned up,

so I put jalapeno, zaatar, garam masala.

Those are gonna help me out a lot here.

No sabotages on you.

Man, life is pretty nice over here, huh?

-Oh, is it? -It's so lovely.

Yeah, great.

You're more like on a Greek vacation

- than anything else. - -Correct.

Brilliant play over here, Arnold.

I love that you pureed the chicken up.

Now you're gonna do a form-fitted skewer, right?

Yes, I am, chef.

Is the chicken gonna stick to the carrot?

We shall find out.

But I'm a little concerned, the ground meat might not mold

as I want it to...

I wanna serve my skewer with a white bean dipping sauce.

So I put some garlic cloves with oil

and pop them in the oven.

How am I...?

Oh, my goodness.

Leslie may be small, but she is mighty.

She is determined.

I love her...chispa!

You know what I'm saying?

You alright over there?

Not gonna happen.

I don't know how that's possible.

I have to pivot.

Oh, Leslie, what happened?

-Where's the beans? -I don't have a can opener.

Quentin, she can't open her beans!

Why?

Can I buy a can opener?

-No. -Why?

'Cause you can't just make up your own little game, alright?

I'm the ringmaster, alright?

So I love the idea

of just using the blender to make your dipping sauce.

Is that what you're doing, right?

That's what I'm doing.

I have some roasting garlic in the oven right now.

-Yes. -And so I'm hoping that

that will give me a little bit more body

and um, help me emulsify this a little bit better.

-Oh, very nice. Very nice. -That's what I'm hoping for.

It's immediately time to get into my sumac onions,

because this is what comes with kebab plates.

So I'm thinly slicing these onions,

mixing them with some sumac,

a little bit of salt, letting those bleed out.

15 minutes.

It's time for me to skewer up the lamb.

I'm gonna cook this lamb by giving it a nice, hard sear,

and then I'm gonna take that and put it in the oven.

- Attention, chefs. - What's going on?

It is time for another auction.

What?

This time, the power of a god is going up for auction.

Bring it in!

Give it up for Harry.

He's not a wizard, but his name is Harry Potter.

-Hi, Harry. -Hey, Harry -- what's up?

Harry, bring me the flame, the flame of Hades.

You guys, give it up for Harry Potter.

Thank you very, very much.

He brings you the fire of the underworld, my friends.

And you can make another chef

use this as their only heat source.

Anybody wanna slow down some cooking?

-$500. -$1,000.

He knows he can't cook the lamb with this.

$2,000.

I'm good. I gotta stay focused.

You know, I think I'll go $2,500

$4,000.

- Going once... - Leslie is all-in.

- ...going twice. - So I accept my fate.

Sold!

Is it for him? Is it for Quentin?

It's for him! It's for him!

Pull the lamb out of the oven right now.

I just wanna see how far this lamb cooked.

You did very nice. It is raw, raw, raw.

-Good! -So I give you a rah, rah, rah!

-Thank you, Leslie. -At least it's a curveball.

This is gonna be the best mythology dinner

we've ever had.

This torch, it's going to burn my lamb on the outside

before it cooks it on the inside.

We are at 10 minutes!

Heard, Chef!

This fire of Hades gets up to 3,000 degrees.

I think it's gonna burn the outside

and leave the inside of the lamb raw.

And you have the flames of Hades,

the underworld.

You have the power of the devil in your hands,

and I hope it doesn't burn your lamb.

Do not burn that little, little lamb.

Quentin, what are you doing?

You know, I'm kind of creating a little makeshift oven.

Alright.

And it's working. It's not burning the lamb.

It's allowing it to cook, kind of, gently.

It's still sizzling.

Yes!

When I came up with a little torch idea,

I didn't think that one through.

My bad.

I think I'll take this punishment any day.

Leslie, how you doing?

Um, I'm good.

You have skewers. That's -- that's awesome!

Trying to flip skewers with other skewers?

That's crazy.

The thing about little octopus,

you cook them hot and hard or a little bit slower.

You don't wanna have a chewy octopus.

I'm just trying to get them out of the pan

without burning myself.

I think that's been the hardest part so far.

Flamin' hot in here.

Agh!

I really wanna grill this

so I get that extra layer of flavor,

that Mediterranean char, if you will.

- Those actually aren't bad. - Thank you.

Carrots are my best friends today, I guess.

I don't think I did myself a favor giving that to you.

You think?

Five minutes.

Arnold, did the chicken cook through all the way?

You know, I'm -- I'm pretty sure.

Nobody wants raw chicken.

How's that fire of Hades over there, Quentin?

Fire of Hades just helped me out.

These lambs are looking cooked!

Argh, ha ha ha ha!

They're overcoming everything I'm throwing at them.

Three and a half minutes.

Three and a half minutes.

I know that I need some kind of a yogurt sauce.

What's in your sauce over there, Arnold?

I have creme fraiche and feta, a little caper, some cumin,

olive oil, raw garlic for a little bite,

some lime juice.

Arnold, Arnold, lock it down.

Lock it down, Arnold.

Let's go, let's go. 90 seconds.

I'm really nervous about my sauce.

It's not emulsifying.

I don't think Leslie has cooked her garlic enough

to get that high bitter notes out of it,

so this could be an aggressive garlic vinaigrette,

and I hope it doesn't overpower the octopus.

OK, here we are. 30 seconds!

-I need a lime, I need a lime. -You need a lime?

I got it, I got it, I'm good, I'm good.

It's one for the book, chef.

I'm feeling like I'm riding this emotional high

because of how well this worked out for me.

Here we are. Five, four, three, two, one.

Yeah! Step back!

Oh...

That was brilliant.

Oh, we're all friends now, huh? How cute.

You got everything on there.

Welcome back, Alex.

The challenge was to make a kebab with a dipping sauce

featuring classic Greek ingredients.

OK, piece of cake.

Let's see how they did.

- I don't wanna do this. - Jeez.

So our first dish, I like this name,

we have a medusa kebab

with a spicy serrano vinaigrette.

Smart. Very clever.

This is a knockout.

The halloumi takes me to Greece, and I love the octopus.

But they ended up being a little tough.

I don't know whether this chef put everything together

and cooked the kebab,

but I think the halloumi and the octopus,

they don't have the same cooking time.

This sauce, it's super garlicky.

-There's garlic. -Too much.

This sauce, it's super garlicky.

I mean, this is not a first date dish.

There's garlic.

And I love it. I'm here for it.

This next dish is a lemongrass chicken kofta

with a feta caper tzatziki.

Oh, God.

I love the use of the carrot as the kebab,

and I love that the whole kebab is edible.

That's really creative to me.

Could the carrot be cooked a little more?

Could the chicken be cooked a little less?

Yeah.

But I think the sauce has a really nice sweetness,

and that sweetness is really nice with the saltiness

of the capers and all the spices in the chicken.

I like the creativity

and the risks that this chef took.

That's nice to hear.

And for our last dish, a marinated lamb kebab

with a lemon-cucumber-yogurt dipping sauce.

OK.

Sumac onions, a pepper salad, and marinated tomatoes.

Beautifully charred.

I really like the way it's cooked,

but for me, the lamb's a little gristly.

I would've liked to see the chef connect all these dots

a little bit more, but these onions are stunning.

I love them.

I mean, this doesn't feel sabotaged to me,

and I mean that in the best of ways.

I unfortunately kind of agree with you.

I am so happy you're making the choice on this one.

I was throwing my best weapons at them.

They still pulled off good food.

Maybe you should vacation in Greece

and think about your choices.

Maybe I should.

Your vote is already locked in.

But what you don't know is what they did to each other.

What happened in here?

Yeah, let's -- OK, go ahead.

Quentin had to cook with this little blow torch.

- Rough.

I don't want to talk about it.

Arnold had to carve his skewers out of vegetables.

Wow.

And the only tools Leslie could use

were metal skewers.

Are you OK?

I will be.

The food was delicious.

It could pass in a beach shack in Mykonos

any day of the week.

And that is a formidable achievement.

Alright, Alex.

Who is taking home all the money?

The winning dish is...

the lemongrass chicken.

Arnold! Arnold! Arnold!

I did what?

I did it. I did it!

You're taking home $17,800.

Oh my goodness. I'm going to Greece.

I'm gonna go to Greece with this.

You should go to Greece.

Let's get a yacht and go to Mykonos, guys.

-You want to? -I don't know about a yacht.

-Maybe a little boat. -Oh, yeah, maybe.

There it is. Whoo!

Nice work, guys, nice work. Thank you so much.