Supermarket Stakeout
Alex Guarnaschelli hosts as chefs square off in a competitive pop-up kitchen outside a grocery store. To make their challenge dishes, the chefs must size up shoppers as they exit the store and negotiate for their grocery bags.
Episodes
Chefs square off in a competitive pop-up kitchen outside a grocery store.
The chefs have to create a breakfast buffet and "turf and turf" dishes.
Fresh catch is on the menu, and the four competing chefs are desperate to reel in the right grocery bags. Alex Guarnaschelli challenges the remaining chefs to simmer some soulful bowls. The final two chefs create chocoholic plates.
Four chefs wing it and no one knows what they’ll make. Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot. The two finalists try to impress the judges with their diner desserts.
The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot. No one has time to go low and slow to concoct savory stews. The final two chefs look for the right ingredients for crusted dishes.
Alex Guarnaschelli welcomes four chefs to the parking lot and challenges them to get spicy with south-of-the-border flavors. Then they savor the good old days with some classic blue-plate specials. And the final challenge is all about sweet treats.
Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef’s creation misses the boat. The chefs take a culinary trip to the Midwest with comfort dishes. The final two channel the great outdoors with glamping-style dishes.
Alex Guarnaschelli challenges the chefs to make boardwalk bites. They cook up light and bright California coastal dishes. And the final two chefs make bonfire desserts.
Four chefs pound the parking lot pavement to fry sandwiches. Alex Guarnaschelli demands dishes with contradictions.
The chefs try to snag big carts for big bowls of chili. Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges.
Four chefs start their day making their best coffee shop breakfast. Then, it's time to travel when Alex Guarnaschelli asks them to transport the judges with a globetrotting dish.
Alex Guarnaschelli kicks off the "steakout" in the parking lot as the competing chefs hunt for steaks. One chef lands on the chopping block in the second round, and it's a "berry" good day for the chef who busts out a delightful dish for judges Ali Khan and Antonia Lofaso.
To start, the four chefs must grill a dish to parking lot perfection. Then, Alex Guarnaschelli challenges them to make judges Maneet Chauhan and Scott Conant feel good with a feel-better meal. The final challenge is all about the herbs when the remaining two chefs have to cook an "herbalicious" dish.
Alex Guarnaschelli challenges the chefs to pay homage to the parking lot by making something both portable and delicious. Then, what's new is old again as the chefs attempt to make old-fashioned dishes. The final two chefs get creative to impress judges Kalen Allen and Aarti Sequeira with their dishes made from candy.
The competing chefs whip up tropical treats and load up on carbs.
Things get dicey when Alex Guarnaschelli challenges the chefs to stakeout carts and create something with rice. Then, it's time to hit the pub as the chefs crank out dishes that are delicious with drinks. Finally, the chefs have to forget the parking lot and give judges Tanya Fields and Antonia Lofaso something that's farmers market fresh.
There's a surprise as the chefs make street food and then pile on toppings.
The chefs cover all bases with hearty breakfasts and happy hour dishes.
The chefs cook up a tailgate and make dippable dishes.
The chefs make hangover helpers and dishes from the bayou.
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