The winners of the first two City Food Fights return to prove once and for all which is the best food city in the country. Playing games inspired by their city's legendary basketball teams, Guy Fieri challenges the teams to prepare three winning courses. First, the chefs have 24 minutes to make one of their city's signature sandwiches, but they'll be dribbling a basketball while shopping. Then in the second half, the chefs must make a winner's dinner and dessert that feature the whammy ingredients chosen by the hoops. The team with the highest combined score wins an additional $15,000 and the GGG City Food Fight champion trophy!
The Kitchen unlocks the secrets to remaking favorite restaurant dishes at home! Sunny Anderson starts with her version of America's hottest sandwich trend for her Spicy Chicken Sandwich, and then Jeff Mauro shares the simple secrets to making a takeout favorite with his Crab Rangoon with Sweet and Sour Sauce. Katie Lee's Tempeh Reuben re-creates one of her favorite restaurant sandwiches. Geoffrey Zakarian hosts Iron Chef Academy, sharing his Duck Breast with Caper-Cherry Sauce, and Jeff Mauro reveals the sizzling restaurant secrets behind Skirt Steak Fajitas. The hosts also hear from former restaurant employees who spill delicious secrets they learned while working in the industry.
Boot camp is transformed into the Las Vegas Strip, and although the recruits had to cash out early in their seasons, this is their chance to finally hit the jackpot! The teams go head-to-head in a series of casino-themed culinary challenges. Then, after winning some "cheddar" in the money booth, chefs Anne Burrell and Michael Symon challenge their teams to make gourmet grilled cheese sandwiches. For the main dish challenge, they dive into the deep end and make high-end seafood dishes. The bottom recruits on each team must compete in a blind elimination challenge, and unfortunately it's the end of the line for one competitor.
On this trip down memory lane, Guy Fieri's eating all sorts of sandwiches, from fried to "pied." First up, in Boise, Idaho, an old school drive-in is deep-dunking their Monte Cristos. In Atlantic City, pork rolls and patties are all wrapped up in pizza dough. Finally, a pizza joint in Las Vegas is stuffin', seedin' and saucin' East Coast-inspired eats.