- This is worth whatever punishment
you guys are going to give me. - This is gonna be the most
challenging food episode by far. Definitely. ♪ (rock and roll intro) ♪ - (FBE) Today, we're gonna be
playing a little game. I'm going to be giving you
four dishes from restaurants by celebrity chefs
around Los Angeles, and you're gonna be trying
not to eat them. - To eat them.
Got it. (laughs) - (FBE) Nope, that's not what I said. - This is gonna be the most
challenging food episode by far. Definitely. - (narrator) Nobu Matsuhisa. - Oh no. - (narrator) Founder of one of
the most definitive restaurant brands in the world. - You suck. - You're absolutely kidding me. - (narrator) Teaming up with some
of showbiz's biggest names. - Oh my God. - Love Nobu. - (Robert) What I experience... - Oh my God, is that Robert De Niro? - (Robert) Nobu had something special. - I'm gonna eat this. - (FBE) Nobu Matsuhisa. He's one of the most acclaimed Japanese chefs working
in the United States. Here are Nobu's
chicken truffle dumplings. How are these looking
and smelling? - It looks great,
but the smell is amazing. - What's the best way
to eat this? (buzzer rings) Mmm, oh my God! This is so good. - My concern is what
the punishment's gonna be? Yeah, I don't care.
I'm eating this one. (buzzer rings) I wanna lick the plate clean. - This is going down. This is happening.
(buzzer rings) This is worth whatever punishment
you guys are going to give me. It's not worth it, guys! - Since it's the first one,
I gotta pass. - Not that hard, because I've had
many chicken truffle dumplings, and I'm sure I'll have
many more, as long as I throw it back like
I've been for the past couple years. - (man) Nancy is one of the people
who discovered California cuisine. She takes Italian dishes,
and she adds her aesthetic. - Okay. - (man) Her food is directly
connected to the land. - Is it bad that I don't know
who she is? - (FBE) This is the second dish
from Chef Nancy Silverton, from her restaurant Pizzeria Mozza. We have given you
the most popular dish there. Is it the margherita pizza. - It's not tempting, because
I'm not a big pizza person. - Oh, this is very tempting.
I'm a crust kind of person, so like if you don't eat your crust,
I'll eat it for you. - What does good pizza,
that's not from Pizza Hut or something like that taste like?
I need to know! (laughs) Okay.
(buzzer rings) Oh my God, that sauce. - Oh my God, the crust is, oh. This is the happiest day,
I really feel so excited. I hope it's as good
as it looks. (buzzer rings) Mmm! I don't think I can go
back to Domino's anymore. - Alright, I gotta try it.
I gotta have some. (buzzer rings) Well worth it. - I wanna try it just because
yo, might as well. (buzzer rings) This is actually pretty good! - I've had some amazing
pizza in my day and hopefully I'll have
even better pizza once I go across the ponds
to the motherland of pizza. But I think I can pass, you know? I wanna see what's at the end. I feel like you might have
something special for me. - (Tom) Hey, how's it going?
- (man) Good, how are you doing? - (Tom) Pretty good! - Oh. - (man) Yeah, you know,
it's a large piece of meat. - Yeah, wrestling with some
meat, boys, huh? - (Tom) When you butcher,
what do you usually butcher? - (man) Not usually pork,
I don't do pork a lot. - Oh. - (man) I think you should
just leave now. (George gasps) - (man) You'd be surprised. - (Tom) You know what,
I can't give you a shot. This is not gonna do it. - (man) Come on.
- (Tom) I'm sorry man, I'm sorry. - (man) So I'm done?
- (Tom) Yeah. Pack up your knives,
and you can go, okay? - (man) Fair enough. - Ugh, I don't like him. No, Nick, on to the next chef.
I don't even wanna try his food. - (FBE) Tom Colicchio is a James Beard
Award winning chef known for being the head judge
on Top Chef, and also for his restaurant
Craft in Los Angeles. - I'm excited, I never heard of him,
but just from that clip, I feel like his food better be
frickin' intense. - (FBE) This is a Texas quail
over pecorino polenta. How's that looking? - Oh my God. Wow! This is probably the most
interesting dish I've gotten so far. (buzzer rings) - I would've expected
a little bit more burst of flavor. (buzzer rings) - Mmm, wow. Oh my, I'm never going back
to regular food again. - I'm usually an adventurous eater,
but in terms of the penalty that I gotta deal with, I think I'm gonna pass
on this one. - I have no idea how anything
on this plate is gonna taste. So I don't wanna punish
myself technically with something I don't know
if I'll like or not. - If I were to see someone
cut up a quail that looks like Mr. Clean,
I would absolutely scream. (man screams) So Nicholas, as much as I really
am struggling, I'll pass. - (Kelly) Luckily, we have a master
at all things cooking here. He's ready to throw down
on the grill pan. Say hello to the host
of My Kitchen Rules, Chef Curtis Stone!
- How you doing? - Okay!
Hey Curtis! - Oh, I forgot about this dude. - (Curtis) That's right, it's called...
- (Kelly) I'm Texan. - (Curtis) Yes, Georgie,
it's in Dallas. - (Kelly) Okay! - (Curtis) You gotta come
next time you're in Dallas, you come and see us. - Ooh, yes.
I wanna go to Texas just to try this. - (FBE) George if you can
not eat this, then you get the reward. This is our final food,
it is Curtis Stone's barbecue ribs from Gwen in Hollywood. - From Gwen! - For once, I'm at a loss for words. (whispers) Look at that break apart. It fell off the bone!
(buzzer rings) Yeah. Oh yeah. The texture is amazing. - Curtis, don't let me down.
(laughs) (buzzer rings) Oh my God. It's got so many little spices
and everything. It just, I feel like every bit
of my mouth like pew pew, something else,
here's something different, here's another flavor. - Yo, this thing just like rips apart.
Oh my God! Like, it literally just slid off. (buzzer rings)
Oh my God. Oh my God. - I'm trying this, Nick, for sure.
(buzzer rings) Even though it's a dry rub,
for the ribs, they're so moist.
It's really good. - I can pass because I saw them
butchering the meat, every single day through the windows,
and it is a very lovely restaurant, a great vibe, everything is fresh.
I'm sure these are bomb. - (FBE) You're the only one
to make it through. - God, I guess...
- (FBE) And you won, sir. You won, that's amazing.
- Ah, fabulous. - (FBE) You did not win the reward. - I forgot there was a reward.
(FBE laughs) - (Elia) So it's pumpkin season, so we're all going bonkers
about pumpkins. I love pumpkins season. - Wow. - (Elia) Thanksgiving, Halloween,
all that good stuff. As beautiful as it is,
it's hard for me to actually kill it, but we have to kill it
in order to get its juice. - Kill it?
It's already killed honey. It came off the vine. - (FBE) So this is Elia Aboumrad. She is a Top Chef alumni. She is one of the people behind
Cassell's in K-Town, which is a burger joint.
- Okay. - (FBE) But they're also known
for what she does there, which is make their pies. So this is a banana
dulce de leche pie. How is this looking to you? - Honestly, I haven't even tried it yet,
and I think I'm pregnant, Nick. Ooh, I'm excited, okay.
Here we go. Yeah, I'm into her. Go off, good for you. - (FBE) Ready to see
the punishment food? - What deviltry are you
gonna show me? - (Ilan) I'm making sort of
a chocolate truffles, with sauteed chicken livers
in the center. - What? What? - Aw, you gotta be kidding me! - (judge) I was not very impressed
with what you did. - Yeah, me too. - Why would you be impressed
by putting liver in chocolate? - (judge) A chocolate ganache,
and putting chicken liver in it. I don't think something like that
should be served, for example, in a restaurant. - (laughs) I agree. - I don't know if you know
this about me, but I'm actually not like,
a huge fan of chocolate. So it's actually double trouble! - (FBE) You tried all four dishes. That means you get to have
four bites of this. - It smells like dog food. - Ugh, that looks terrible. I think if I drenched it
enough in chocolate, I'm okay. Oh! Aw, you ruined chocolate for me
for the next week or so. Aw man. - Oh [censored]. Oh my God, oh my God!
You guys are terrible. - Oh God. Oh my God. - (coughs) Oh my God. I'm gonna throw up. (laughs) - It's not worth it, guys! Don't be like me! If FBE offers you something
really good, say no. - Thanks for watching us
Try Not To Try Celebrity Chef Foods
on REPLAY. - Subscribe, we've got new shows
every week! - Goodbye! - Hey guys, Nick here. Wanna see more of your
favorite reactors? You can get access to
exclusive livestreams, bonus footage and more
at our memberships program. That's FBESuper.com,
and we will see ya there, bye!
