Guy Fieri gives his chef friends a game day challenge. Eric Greenspan serves Nashville-style Hot Chicken Tenders on rolls, Antonia Lofaso makes Oxtail Tostadas with Avocado Crema; Marc Murphy scores a goal with Twice-Baked Lobster Stuffed Potatoes.

Guy Fieri and his chef friends make their lazy-day favorites: Eric Greenspan cooks chicken schnitzel, Antonia Lofaso makes seafood Fra Diavolo, Marc Murphy bakes his four-cheese spaghetti, and Crista Luedtke shares her classic boon brussels sprouts.

Guy Fieri's chef friends re-create some restaurant favorites: Eric Greenspan stirs a ruby red and tarragon paloma, Antonia Lofaso makes Vietnamese spring rolls, Marc Murphy prepares chicken and merguez tagine, Crista Luedtke grills chili tri-tip.

Guy Fieri gives his friends lemons, and they make anything but lemonade. Eric Greenspan stirs a citrus Tom Collins. Antonia Lofaso lightens things up with puffy pavlova with lemon curd whipped cream. Marc Murphy makes fried calamari with lemon aioli.

Guy challenges his friends to use it all as Chef Eric Adjepong preps Pink Lady Cocktails, Chef Antonia Lofaso tosses Corn and Watercress Salad, Chef Brooke Williamson does Twice-Baked Potatoes and Chef Michael Voltaggio makes Lobster Fra Diavolo.

Guy Fieri's getting luxury for less. Chef Brooke Williamson kicks us off with Vesper Martinis with Blue Cheese Stuffed Olives before cruising on to Creamy Mushroom Filled Crepes and Mussels with Chorizo. Chef Eric Adjepong has us at hello with his Heirloom Tomatoes with Crispy Lotus Root and finds deep flavor with Fried Anchovies with Charred Leeks. Chef Antonia Lofaso rocks Roasted Chicken Thighs with Shaved Zucchini Salad before serving her beautifully Braised Pork Shoulder with Hatch Chilies. Chef Michael Voltaggio lures us in with Lamb Merguez Meatballs and crushes it with Candy Bar Pain au Chocolat.

Guy Fieri's hankering for Hawaii. Chef Michael Voltaggio takes a tropical plunge with his Passion Fruit and Pineapple Cocktail before wowing us with Whipped Spam and Taro Chips Dip and crispy Kalua Pig. Chef Antonia Lofaso opens things up with Amberjack with Shiso Aioli and Tempura Broccolini before frying up some Crispy Fish Tacos with Wasabi Aioli and Cabbage Slaw. Chef Justin Sutherland simmers up a Hawaiian staple, Saimin, and a perfect Pineapple Fried Rice. Chef Brooke Williamson brings out Baked Ulu with Shrimp Head Butter and wows us with Whipped Coconut Cheesecake with Marinated Mango