Guy Fieri entre amigos

When Guy Fieri can't make it to the stadium for a good tailgate party, he does the next best thing and invites his all-star chef buddies to cook and eat outside at his ranch.

Guy Fieri challenges his chef buddies to create a menu inspired by both tacos and global cuisine. Aarti Sequeira makes sweet and crunchy apple pie taquitos while Richard Blais makes Greek-inspired lamb tacos with saffron.

Guy Fieri challenges his talented chef friends to take a burger beyond the basic patty and bun. Antonia Lofaso combines sirloin, brisket and braised oxtail while Aaron May makes a crunchy, tortilla-wrapped green chile burger.

Guy Fieri asks his chef friends to prepare an old-school Las Vegas meal fit for the Rat Pack. Marc Murphy elevates creamed spinach with rich truffles and fried oysters while Aaron May prepares buttery, bacon-filled Clams Casino.

Guy Fieri requests that his chef friends mix heat with sweet for Halloween at the ranch. Amanda Freitag makes a blood orange margarita with spicy cinnamon syrup while Christian Petroni serves up a pizza dripping with hot honey.

Guy Fieri asks his friends to improvise sophisticated but funky dishes. Marc Murphy grills oranges for a Boulevardier cocktail while Alex Guarnaschelli smothers apple and fennel on toast with gooey flamed cheese.

Instead of a killer dinner, Guy Fieri invites his chef friends to make hors d'oeuvres for cocktail hour at the ranch. Carl Ruiz makes crunchy crab croquettes while Justin Warner roasts crispy duck breast for crostini.

Guy Fieri invites his favorite chefs to the ranch to share some Turkey Day dishes that speak to their personal heritage. Eric Greenspan updates a traditional Jewish tzimmes, and Richard Blais makes an English roast pork dish.

Guy Fieri asks his chef friends to make a meal with local Sonoma and Napa wines as the star. Jonathan Waxman roasts a whole duck with chanterelles and a Cabernet Sauvignon sauce while Michael Voltaggio makes a Kalimotxo cocktail.

Guy Fieri's chef friends visit the ranch to prepare a 19th century-style holiday meal. Michael Voltaggio elevates simple asparagus with a rich mousseline sauce while Jonathan Waxman prepares a pastry-encased Salmon Coulibiac.

Guy Fieri asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Marc Murphy roasts beets with a quintessential French ingredient while Alex Guarnaschelli makes a bacon-filled Quiche Lorraine.

Guy Fieri challenges his chef friends to create healthy dishes at the ranch. Eric Greenspan makes a crumble with berries and stone fruit while Aarti Sequeira boosts baked chicken wings with exotic African piri piri spices.