Chefs put a Cal-Mex spin on tailgate food, starting with Eric Greenspan's breakfast burritos with made-from-scratch spicy chorizo; Eric also infuses the sweet and tangy flavour of tamarind and chipotle into the pork in his carnitas torta.
Guy Fieri challenges his talented chef buddies to come up with a menu that's inspired by both tacos and global cuisine; Aarti Sequeira makes sweet and crunchy apple pie taquitos; G. Garvin mixes up a fruity gin cocktail with agave.
Guy Fieri challenges his talented chef friends to take a burger beyond the basic patty and bun; Antonia Lofaso combines sirloin and brisket with braised oxtail for an intensely meaty burger; a chorizo and beef burger topped with crispy mini fries.
Guy Fieri invites his chef friends to prepare an old-school Las Vegas meal fit for the Rat Pack; Marc Murphy updates the classic lobster thermidor and elevates creamed spinach with rich truffles and fried oysters.
Red-hot blood orange margarita made with spicy cinnamon syrup; deep-fried chicken wings coated in hot sauce and pomegranate molasses; orange-and-black caviar-covered deviled egg; cheesy risotto served in an acorn squash.
Marc Murphy grills oranges for a Boulevardier cocktail and serves fire-roasted figs over vanilla bean ice cream; Alex Guarnaschelli smothers apple and fennel on toast with gooey flamed cheese and slow-cooks a savoury, melt-in-your-mouth beef stew.
Guy Fieri
Host
Mark Dissin
Director
Producer
