- 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.
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