The stage is set for an epic culinary battle as Andrew Zimmern, the adventurous globetrotter of exotic eats, faces off against Guy Fieri, the king of bold flavors and comfort food. The competition? Each chef must prepare three dishes, each representing a different continent, showcasing their creativity, skill, and culinary chops. The judges—Padma Lakshmi, Robert Irvine, and Carla Hall—are ready to score based on flavor, technique, and cultural authenticity.
Round 1: Asia
Andrew Zimmern: Thai Green Curry with Grilled Shrimp and Sticky Rice
- Andrew starts by pounding fresh green chilies, lemongrass, galangal, and kaffir lime leaves into a vibrant curry paste. “This is all about balance—spicy, sweet, salty, and sour,” he explains, as he simmers coconut milk and adds Thai eggplants and shrimp. He grills jumbo shrimp over charcoal for added smokiness, plating them elegantly atop a mound of sticky rice.
Guy Fieri: Korean BBQ Pork Tacos with Kimchi Slaw
- Guy gets to work marinating pork shoulder in a mix of gochujang, soy sauce, garlic, and brown sugar. “I’m bringing my Flavortown twist to Korea,” he declares. He grills the pork until caramelized, then stuffs it into flour tortillas with a tangy kimchi slaw. A drizzle of spicy mayo completes the dish.
Judges’ Comments:
- Padma Lakshmi: “Andrew’s curry is authentic and vibrant, but the shrimp could be slightly more tender. Guy’s tacos are inventive, but the tortilla feels out of place.”
- Carla Hall: “Andrew’s dish takes me straight to Bangkok, but Guy’s kimchi slaw is an explosion of flavor!”
Winner of Round 1: Andrew Zimmern
Round 2: Europe
Andrew Zimmern: Spanish Paella with Rabbit and Chorizo
- Andrew crafts a traditional paella using bomba rice, saffron, and a rich homemade broth. He sears rabbit and slices of smoky chorizo, layering them with piquillo peppers, peas, and mussels. As the paella cooks, the aroma of saffron and caramelized rice wafts through the air. “The socarrat—the crispy rice at the bottom—is the soul of this dish,” he says.
Guy Fieri: Italian Lasagna with Triple Meat Ragu
- Guy opts for a hearty, layered lasagna packed with beef, pork, and pancetta. He prepares a slow-cooked ragu with tomatoes, garlic, and fresh basil, layering it with ricotta, mozzarella, and sheets of pasta. “This is lasagna, Flavortown style,” he announces, sprinkling the top with Parmesan before baking it to golden perfection.
Judges’ Comments:
- Robert Irvine: “Andrew’s paella is rustic and well-executed, but the rabbit is slightly overcooked. Guy’s lasagna is rich and comforting, but it could use more refinement.”
- Carla Hall: “Guy’s lasagna is a crowd-pleaser, but Andrew’s paella is soulful and complex.”
Winner of Round 2: Andrew Zimmern
Round 3: Americas
Andrew Zimmern: Mexican Mole Negro with Duck Breast
- Andrew prepares a traditional mole negro from scratch, blending dried chilies, chocolate, nuts, and spices into a velvety sauce. He pan-sears duck breasts to medium-rare and serves them sliced over a bed of corn masa puree, topped with the mole and toasted sesame seeds.
Guy Fieri: New Orleans Jambalaya with Andouille Sausage and Shrimp
- Guy goes full throttle with a hearty jambalaya, layering bold Creole flavors with smoky andouille sausage, plump shrimp, and a medley of Cajun spices. “This is Southern comfort in a bowl,” he says, garnishing the dish with fresh scallions and serving it with a side of buttery cornbread.
Judges’ Comments:
- Padma Lakshmi: “Andrew’s mole is deeply flavorful, but the duck feels slightly overshadowed. Guy’s jambalaya is bold and comforting, but it lacks subtlety.”
- Robert Irvine: “Andrew’s mole is technically brilliant, but Guy’s jambalaya has undeniable personality.”
Winner of Round 3: Guy Fieri
The Final Scores:
- Andrew Zimmern: 2 Rounds
- Guy Fieri: 1 Round
Grand Winner: Andrew Zimmern
Andrew’s meticulous techniques, authentic flavors, and culinary storytelling win over the judges. Guy graciously accepts defeat, joking, “I may not have taken home the trophy, but Flavortown is still open for business!”
The competition ends with a round of applause for both chefs, celebrating their shared passion for global cuisine.
