- 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
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at our memberships program. That's FBESuper.com,
and we will see ya there, bye!