1
00:00:00,800 --> 00:00:02,266
I'm Bobby Flay.
2
00:00:02,266 --> 00:00:05,800
Each week, one brave chef
will try to take me down
in my house.
3
00:00:05,867 --> 00:00:07,734
-I'm not worried about Bobby.
-What?
4
00:00:07,734 --> 00:00:08,967
Ooh.
5
00:00:08,967 --> 00:00:11,467
This culinary battle
is going to shake down
in two rounds.
6
00:00:11,467 --> 00:00:15,000
Round one. To get to me,
Two contenders have to
go through each other
7
00:00:15,000 --> 00:00:16,734
using an ingredient
of my choice.
8
00:00:17,266 --> 00:00:18,467
Let's do it!
9
00:00:18,467 --> 00:00:20,066
Two people that know me well
10
00:00:20,066 --> 00:00:23,266
will decide
who's got the skills
to beat me.
11
00:00:23,266 --> 00:00:26,166
Round two,
I go head to head
with the winning contender.
12
00:00:26,166 --> 00:00:29,533
It's their turn to surprise me
with their signature dish.
13
00:00:29,533 --> 00:00:30,000
Go!
14
00:00:30,000 --> 00:00:30,533
Go!
15
00:00:30,533 --> 00:00:31,734
♪ Friendly competition ♪
16
00:00:31,734 --> 00:00:32,800
Is that distracting?
17
00:00:32,800 --> 00:00:34,266
This is going to be
the first one I don't finish.
18
00:00:34,266 --> 00:00:35,266
Blaze of trouble.
19
00:00:35,266 --> 00:00:36,266
Whoo!
20
00:00:36,266 --> 00:00:37,634
-Bottom line?
-[screams]
21
00:00:37,634 --> 00:00:39,066
Everyone's out to beat me.
22
00:00:45,266 --> 00:00:48,066
It may be a photo finish,
but I'm ready
to compete with style.
23
00:00:48,066 --> 00:00:48,967
Who's with me?
24
00:00:51,000 --> 00:00:53,467
Let's give it up
for two very stylish people.
25
00:00:53,467 --> 00:00:55,000
Oh my God, look at this.
26
00:00:55,000 --> 00:00:56,967
-I knew this was...
-Fantastic.
27
00:00:56,967 --> 00:00:59,734
Who hope to see me out
like last year's looks.
28
00:01:01,367 --> 00:01:03,467
It's fashion icon Tim Gunn
29
00:01:03,467 --> 00:01:05,533
and Food Network's Carla Hall.
30
00:01:05,533 --> 00:01:07,533
Work it, Carla.
31
00:01:07,533 --> 00:01:09,000
Very nice, very nice.
32
00:01:11,867 --> 00:01:13,066
I was channeling Heidi.
33
00:01:13,066 --> 00:01:15,100
[laughs]
34
00:01:15,166 --> 00:01:17,533
So Tim,
we met a long time ago
at Mesa Grill.
35
00:01:17,533 --> 00:01:20,500
-We did. I worked at Parson's,
just a few blocks away.
-Sure.
36
00:01:20,533 --> 00:01:23,967
And you came over
to say hello,
which was so lovely of you.
37
00:01:23,967 --> 00:01:26,500
I miss Mesa Grill.
38
00:01:26,533 --> 00:01:28,266
Tell us about your show.
It's called Making the Cut.
39
00:01:28,266 --> 00:01:29,367
- Making the Cut.
-Yeah.
40
00:01:29,367 --> 00:01:30,000
Well, it's a fashion
competition of sorts,
41
00:01:30,000 --> 00:01:31,166
Well, it's a fashion
competition of sorts,
42
00:01:31,166 --> 00:01:34,734
but it's really about
what it takes to be the next
great global fashion brand.
43
00:01:34,734 --> 00:01:36,600
-Right.
-Heidi and I are loving it.
44
00:01:36,634 --> 00:01:39,000
I have to say,
I am underdressed tonight.
45
00:01:39,000 --> 00:01:40,166
Clearly, you are.
46
00:01:40,166 --> 00:01:42,800
Someone's already
beaten you, Bobby.
47
00:01:42,867 --> 00:01:45,000
You are the chef who wins
in the style department.
48
00:01:45,066 --> 00:01:46,266
Is definitely true.
49
00:01:46,367 --> 00:01:48,467
Yes, the strategy
is to dress you down
50
00:01:48,467 --> 00:01:50,734
a little further
than what you're already
looking like.
51
00:01:50,734 --> 00:01:52,166
We don't have far to go.
52
00:01:52,166 --> 00:01:53,867
[laughs]
53
00:01:53,867 --> 00:01:56,600
[Bobby] Okay,
let's bring out some chefs.
54
00:01:56,634 --> 00:02:00,000
Bobby, our first contender's
restaurant was named
one of the best drag brunches
55
00:02:00,000 --> 00:02:01,367
Bobby, our first contender's
restaurant was named
one of the best drag brunches
56
00:02:01,367 --> 00:02:02,367
in the country.
57
00:02:02,367 --> 00:02:03,533
Really?
58
00:02:03,533 --> 00:02:06,000
But it sure won't be a drag
when he beats you tonight.
59
00:02:06,867 --> 00:02:08,266
From Miami, Florida,
60
00:02:09,100 --> 00:02:10,533
Rocco Carulli.
61
00:02:10,533 --> 00:02:12,734
Yeah! You're going down!
62
00:02:12,734 --> 00:02:14,166
[laughs]
63
00:02:19,000 --> 00:02:22,100
Our next contender
traded in his pen and paper
64
00:02:22,166 --> 00:02:24,166
for a knife and chef hat.
65
00:02:24,266 --> 00:02:27,533
Tonight he's ready
to flip the script
in this kitchen.
66
00:02:27,533 --> 00:02:29,634
From Atlanta, Georgia.
67
00:02:29,634 --> 00:02:30,000
Craig Richards.
68
00:02:30,000 --> 00:02:32,367
Craig Richards.
69
00:02:33,800 --> 00:02:34,734
Oh, yes.
70
00:02:41,634 --> 00:02:44,900
Craig, Rocco, welcome.
What's a drag brunch?
71
00:02:44,967 --> 00:02:47,500
We have drag queen performers
while you're eating.
72
00:02:47,533 --> 00:02:50,266
If I do win,
I want you to perform
at my drag brunch.
73
00:02:56,867 --> 00:02:57,867
Um...
74
00:02:57,867 --> 00:02:58,734
Well, I'm rooting for you.
75
00:03:01,066 --> 00:03:02,634
Um, anyway.
76
00:03:02,634 --> 00:03:04,533
I'm going to put
20 minutes on the clock.
77
00:03:04,533 --> 00:03:07,100
I'm going to give you
a single ingredient
of my choice
78
00:03:07,100 --> 00:03:10,634
and you must make
that ingredient the star
of your dish.
79
00:03:10,634 --> 00:03:12,000
And that ingredient is...
80
00:03:13,734 --> 00:03:15,266
smoked mozzarella.
81
00:03:17,467 --> 00:03:18,467
Right.
82
00:03:18,467 --> 00:03:20,734
[Rocco] How do you make it
the star of your dish
83
00:03:20,734 --> 00:03:23,734
without just
putting a piece of cheese
on the plate?
84
00:03:23,734 --> 00:03:26,000
All right, guys.
20 minutes on the clock.
85
00:03:26,066 --> 00:03:27,800
Don't get smoked
by this mozzarella.
86
00:03:35,500 --> 00:03:37,166
Did you see their faces fall?
87
00:03:37,166 --> 00:03:38,233
[Tim] Yeah.
88
00:03:38,233 --> 00:03:40,166
It's one of those things.
It's like, what do you do?
89
00:03:40,166 --> 00:03:43,734
Because the smokiness
of the mozzarella
is significant.
90
00:03:43,734 --> 00:03:45,000
It's powerful, yeah.
91
00:03:45,166 --> 00:03:48,600
Thinking about a smoked
caprese salad
or something like that
92
00:03:48,634 --> 00:03:49,634
-Absolutely.
-that goes inside.
93
00:03:49,634 --> 00:03:50,800
[Bobby] What would you
do with this?
94
00:03:50,800 --> 00:03:54,166
I'd cut the mozzarella
into cubes
and add toothpicks.
95
00:03:56,367 --> 00:03:59,367
Hey, Craig,
what are you making?
I see there's pasta out.
96
00:03:59,467 --> 00:04:00,000
I'm doing a little
spicy spaghetti arrabbiata.
97
00:04:00,000 --> 00:04:02,367
I'm doing a little
spicy spaghetti arrabbiata.
98
00:04:02,367 --> 00:04:04,867
I'm going to melt
some of the mozzarella in
right at the end.
99
00:04:04,867 --> 00:04:07,367
I like the spice
and the smoked.
Goes really well.
100
00:04:08,066 --> 00:04:09,367
Cooking some pasta, huh?
101
00:04:09,467 --> 00:04:10,367
Going with what I know.
102
00:04:10,367 --> 00:04:11,367
What a surprise.
103
00:04:11,367 --> 00:04:12,467
Yeah.
104
00:04:14,266 --> 00:04:16,166
I worked for Lidia Bastianich
for five years.
105
00:04:16,166 --> 00:04:19,166
I started out as a line cook
and worked my way up
to executive chef.
106
00:04:19,266 --> 00:04:22,166
I learned all about
traditional Umbrian food
and Tuscan food,
107
00:04:22,166 --> 00:04:23,867
so I've taken
all of my experience,
108
00:04:23,867 --> 00:04:25,533
put that all into my food
at Lyla Lila.
109
00:04:26,533 --> 00:04:28,066
I wasn't always
going to be a chef.
110
00:04:28,066 --> 00:04:29,734
I thought I was going to be
a writer and teacher.
111
00:04:29,734 --> 00:04:30,000
So I took that creative side
and just applied it
to being a chef.
112
00:04:30,000 --> 00:04:33,266
So I took that creative side
and just applied it
to being a chef.
113
00:04:33,266 --> 00:04:34,533
One of the things
I'm most proud of
114
00:04:34,533 --> 00:04:36,533
is that we just got
two James Beard nominations.
115
00:04:36,533 --> 00:04:39,867
I'm ready to keep
those accolades coming
for Lyla Lila.
116
00:04:39,867 --> 00:04:42,166
Rocco, what are you making?
117
00:04:42,166 --> 00:04:45,634
I'm going to make
some stuffed jalapeno peppers
with smoked mozzarella.
118
00:04:45,634 --> 00:04:48,100
I'm going to serve it
with the roasted pepper puree.
119
00:04:48,100 --> 00:04:50,634
[Carla] Sounds like something
you would get
at that drag queen brunch.
120
00:04:50,634 --> 00:04:53,533
I'm just seeing Bobby
at the drag thing,
which would be amazing.
121
00:04:56,367 --> 00:04:58,634
[Rocco] Vibe in Miami
is very high energy.
122
00:04:58,634 --> 00:05:00,000
So my food is fun and sexy.
123
00:05:00,000 --> 00:05:00,467
So my food is fun and sexy.
124
00:05:00,467 --> 00:05:02,266
I put a party on the plate.
125
00:05:02,367 --> 00:05:06,734
Our house restaurant serves
everything from tostones,
empanadas, arepas.
126
00:05:06,734 --> 00:05:09,533
All the flavors of Miami
in one spot.
127
00:05:09,533 --> 00:05:13,100
We've been named
best drag brunch
in the country.
128
00:05:13,100 --> 00:05:15,967
But I want everybody to know
that the food
at our restaurant
129
00:05:15,967 --> 00:05:17,533
is the real show stopper.
130
00:05:17,533 --> 00:05:20,100
All right, you guys.
Coming up on 15 minutes.
131
00:05:21,166 --> 00:05:24,100
All right, Craig.
What's happening here?
132
00:05:24,166 --> 00:05:27,000
I've got a little spicy
arrabbiata sauce going here.
133
00:05:27,000 --> 00:05:29,166
Basil, a little spaghetti
is to go in there.
134
00:05:29,266 --> 00:05:30,000
I'm going to melt
some of the smoked mozzarella
in right at the end.
135
00:05:30,000 --> 00:05:32,100
I'm going to melt
some of the smoked mozzarella
in right at the end.
136
00:05:32,166 --> 00:05:33,367
Just got to make sure
there's enough balance.
137
00:05:33,467 --> 00:05:35,700
-Yes, do what you do.
-Do what I do.
138
00:05:35,734 --> 00:05:37,634
-Hi.
-What's up, Rocco.
139
00:05:37,634 --> 00:05:40,734
I've got some cilantro.
I've got some jalapeno pepper.
140
00:05:40,734 --> 00:05:42,266
The smokiness
and the creaminess
141
00:05:42,266 --> 00:05:44,600
will work well
with the heat of the jalapeno.
142
00:05:44,634 --> 00:05:47,100
I'm going to roast
some peppers, puree them.
143
00:05:47,166 --> 00:05:48,333
This is great.
144
00:05:48,333 --> 00:05:50,967
I'm just going to
keep my eye on the prize,
you know?
145
00:05:50,967 --> 00:05:52,900
Yes. All right,
well, stuff away.
146
00:05:52,967 --> 00:05:54,367
Thank you, baby.
147
00:05:56,800 --> 00:06:00,000
Craig, it's really about
balance with that cheese
not being cloying.
148
00:06:00,000 --> 00:06:00,634
Craig, it's really about
balance with that cheese
not being cloying.
149
00:06:00,634 --> 00:06:04,000
Rocco, he's got the jalapenos.
150
00:06:04,066 --> 00:06:05,533
He's just going to
blister them
in the oven.
151
00:06:05,533 --> 00:06:07,734
-Got it.
-I'm going to go
check in with our chefs.
152
00:06:07,734 --> 00:06:08,867
-Okay.
-Okay?
153
00:06:08,867 --> 00:06:11,634
We're coming up
on seven minutes
and 30 seconds.
154
00:06:14,367 --> 00:06:16,634
I throw the roasted
bell peppers in an ice bath.
155
00:06:16,634 --> 00:06:19,467
It's really an easy way
to peel off that char.
156
00:06:19,467 --> 00:06:21,800
Rocco, is Craig
making you nervous?
157
00:06:21,867 --> 00:06:23,367
No, anybody can make pasta.
158
00:06:24,367 --> 00:06:25,467
I don't agree.
159
00:06:25,467 --> 00:06:27,000
[both laugh]
160
00:06:27,000 --> 00:06:28,467
Rocco, make it work.
161
00:06:28,467 --> 00:06:30,000
For my spicy red pepper sauce,
162
00:06:30,000 --> 00:06:30,867
For my spicy red pepper sauce,
163
00:06:30,867 --> 00:06:35,266
I have the bell peppers,
onions and a little bit
of aji rocoto.
164
00:06:35,266 --> 00:06:40,000
It's a Peruvian pepper
that adds nice color
and a perfect amount of heat.
165
00:06:40,066 --> 00:06:44,266
So Craig,
Rocco just said to me,
"Anybody can make pasta."
166
00:06:44,367 --> 00:06:45,734
Yeah, I don't know about that.
167
00:06:45,734 --> 00:06:48,000
I'm with you. I don't agree.
168
00:06:48,066 --> 00:06:49,533
There's some nuances to it
169
00:06:49,533 --> 00:06:52,734
and really I just want to try
and get the mozzarella
to shine in this dish.
170
00:06:52,734 --> 00:06:54,166
When is this
entering the dish?
171
00:06:54,166 --> 00:06:55,700
I'm going to put it in
right at the last minute
172
00:06:55,734 --> 00:06:57,266
so it just melts
into the pasta.
173
00:06:57,367 --> 00:06:58,867
-Good luck to you.
-Thanks a lot.
174
00:06:58,867 --> 00:07:00,000
[Carla] Two minutes
and 30 seconds.
175
00:07:00,000 --> 00:07:00,867
[Carla] Two minutes
and 30 seconds.
176
00:07:02,266 --> 00:07:04,900
My onions
and roasted red peppers
are cooked down.
177
00:07:04,967 --> 00:07:08,266
So I add them to the blender.
I puree them
to make the sauce.
178
00:07:08,266 --> 00:07:14,166
I'm a little worried
that Rocco's jalapeno peppers
aren't cooked properly.
179
00:07:14,266 --> 00:07:17,100
Because they went
in the oven for such
a short period of time.
180
00:07:17,100 --> 00:07:18,066
[Tim] Yeah.
181
00:07:19,900 --> 00:07:21,734
The pasta is cooked perfectly.
182
00:07:21,734 --> 00:07:24,266
I just need to add
a little bit
of the smoked mozzarella.
183
00:07:24,266 --> 00:07:26,166
Craig knows
he made a good dish,
184
00:07:26,266 --> 00:07:28,066
but what if
the smoked mozzarella
185
00:07:28,066 --> 00:07:29,166
[both] isn't the star?
186
00:07:29,166 --> 00:07:30,000
-Exactly.
-Yeah.
187
00:07:30,000 --> 00:07:30,367
-Exactly.
-Yeah.
188
00:07:33,867 --> 00:07:34,734
[all] Ten,
189
00:07:34,734 --> 00:07:35,967
nine,
190
00:07:35,967 --> 00:07:37,000
eight,
191
00:07:37,066 --> 00:07:37,967
seven,
192
00:07:37,967 --> 00:07:38,967
six,
193
00:07:38,967 --> 00:07:39,900
five,
194
00:07:39,967 --> 00:07:40,900
four,
195
00:07:40,967 --> 00:07:41,900
three,
196
00:07:41,967 --> 00:07:42,900
two,
197
00:07:42,967 --> 00:07:43,867
one.
198
00:07:46,900 --> 00:07:47,800
Nice job.
199
00:07:48,700 --> 00:07:49,533
Good job, Rocco.
200
00:07:50,900 --> 00:07:52,634
[Tim] And now,
we have to taste it.
201
00:07:52,634 --> 00:07:54,266
I'm nervous for them both.
202
00:08:01,467 --> 00:08:05,900
Bobby, these chefs
are about to pull your threads
until there's nothing left.
203
00:08:05,967 --> 00:08:06,900
I'm ready, Tim.
204
00:08:06,967 --> 00:08:08,467
[laughs]
205
00:08:08,467 --> 00:08:10,367
Chef Rocco,
tell me what you made.
206
00:08:10,367 --> 00:08:14,700
I made a smoked mozzarella
stuffed jalapeno
with a spicy red pepper sauce.
207
00:08:16,734 --> 00:08:22,500
I love the shredded mozzarella
around the sauce,
208
00:08:22,533 --> 00:08:24,634
because it just sort of
melts in your mouth.
209
00:08:24,634 --> 00:08:28,166
You have the mozzarella
in the jalapeno,
210
00:08:28,166 --> 00:08:29,061
but the jalapeno itself,
it's a little rubbery.
211
00:08:29,061 --> 00:08:30,867
but the jalapeno itself,
it's a little rubbery.
212
00:08:32,100 --> 00:08:33,634
Your sauce enhances this.
213
00:08:33,634 --> 00:08:36,066
The cheese
is definitely the star
214
00:08:36,066 --> 00:08:39,634
because the smoked mozzarella
comes through very potently.
215
00:08:39,634 --> 00:08:42,900
But I feel that
the pepper's undercooked.
216
00:08:43,800 --> 00:08:45,634
Chef Craig, what did you make?
217
00:08:45,634 --> 00:08:48,900
I made a spaghetti arrabbiata
with smoked mozzarella
and basil.
218
00:08:51,000 --> 00:08:53,166
This is exquisitely delicious.
219
00:08:53,166 --> 00:08:56,000
Love the tomato sauce.
I could have it every day.
220
00:08:56,000 --> 00:08:57,000
Thank you.
221
00:08:57,000 --> 00:08:59,061
The sauce is the star.
222
00:08:59,061 --> 00:08:59,100
The sauce is the star.
223
00:08:59,100 --> 00:09:01,467
I have to have
some of the mozzarella
224
00:09:01,467 --> 00:09:03,100
in order for it
to come through.
225
00:09:03,166 --> 00:09:06,367
Is this a really great
bowl of pasta? Yes.
226
00:09:06,467 --> 00:09:09,500
But is it enough
to make it the star?
227
00:09:10,367 --> 00:09:11,967
Give us a moment to discuss.
228
00:09:13,600 --> 00:09:16,367
If I go home
because I didn't put
enough cheese in this dish,
229
00:09:16,467 --> 00:09:18,000
I'm going to feel
like a loser.
230
00:09:18,066 --> 00:09:22,066
And the chef moving forward
to beat Bobby is...
231
00:09:24,533 --> 00:09:25,600
Chef Craig.
232
00:09:28,166 --> 00:09:29,061
[Rocco] Bobby, next time
you're in Miami,
233
00:09:29,061 --> 00:09:29,533
[Rocco] Bobby, next time
you're in Miami,
234
00:09:29,533 --> 00:09:31,734
you're welcome to perform
at our drag brunch.
235
00:09:31,734 --> 00:09:33,634
Bobby Slay would be
your drag name.
236
00:09:33,634 --> 00:09:35,734
[laughs]
237
00:09:35,734 --> 00:09:38,166
Craig, the way you treated
the sauce,
238
00:09:38,166 --> 00:09:40,600
the smoked mozzarella
builds in my mouth
239
00:09:40,634 --> 00:09:41,734
and it was
completely balanced.
240
00:09:42,166 --> 00:09:43,000
Delicious.
241
00:09:43,066 --> 00:09:44,367
Thank you.
242
00:09:50,967 --> 00:09:53,533
All right, Craig.
I know you worked
for Lidia Bastianich,
243
00:09:53,533 --> 00:09:56,800
one of our country's
great Italian practitioners,
244
00:09:56,867 --> 00:09:58,734
so what is
your signature dish?
245
00:09:58,734 --> 00:09:59,061
My signature dish is
246
00:09:59,061 --> 00:10:00,266
My signature dish is
247
00:10:04,367 --> 00:10:05,166
mushroom risotto.
248
00:10:07,166 --> 00:10:08,600
Okay.
249
00:10:08,634 --> 00:10:10,100
I like mushrooms
and I like risotto.
250
00:10:10,166 --> 00:10:11,467
[laughs]
251
00:10:11,467 --> 00:10:16,000
Three industry experts
are coming in
to do a blind taste test.
252
00:10:16,066 --> 00:10:18,066
You have 45 minutes
on the clock,
253
00:10:18,467 --> 00:10:19,800
make it work.
254
00:10:28,634 --> 00:10:29,061
Oh my gosh, all right.
So let's talk about
mushroom risotto.
255
00:10:29,061 --> 00:10:31,000
Oh my gosh, all right.
So let's talk about
mushroom risotto.
256
00:10:31,000 --> 00:10:32,367
Which I love.
257
00:10:32,367 --> 00:10:34,367
It's all about
short grain rice
258
00:10:34,467 --> 00:10:37,967
with a creamy stock
and it's cooked really slowly
259
00:10:37,967 --> 00:10:41,367
and you can introduce
any kind of vegetable to it,
260
00:10:41,467 --> 00:10:42,967
like in this case, mushrooms.
261
00:10:42,967 --> 00:10:44,867
You can finish it with cheese,
262
00:10:44,867 --> 00:10:48,734
but you can't just
put mushrooms in it.
263
00:10:48,734 --> 00:10:51,533
-Like, the stock
has to be flavorful.
-Okay.
264
00:10:51,533 --> 00:10:54,467
Everything has to, like,
say mushrooms.
265
00:10:54,967 --> 00:10:56,166
Craig,
266
00:10:56,166 --> 00:10:58,734
why did you choose this
as your signature dish?
267
00:10:58,734 --> 00:10:59,061
I worked in Italy
for a little bit
268
00:10:59,061 --> 00:11:00,100
I worked in Italy
for a little bit
269
00:11:00,100 --> 00:11:02,066
and the family I worked for
was known for their risotto,
270
00:11:02,066 --> 00:11:05,467
so I've got a good recipe
for the mushroom ragout,
so I just put them together.
271
00:11:05,467 --> 00:11:06,867
Yes.
272
00:11:09,100 --> 00:11:12,533
Mushroom risotto is really
a technique-driven dish.
273
00:11:12,533 --> 00:11:15,634
Building the flavors
of the mushroom ragout
from the bottom up.
274
00:11:15,634 --> 00:11:17,867
Also building the flavors
in the risotto
275
00:11:17,867 --> 00:11:20,066
with the right amount of wine,
the right amount of stock
276
00:11:20,066 --> 00:11:21,800
and make sure
not to overcook the rice.
277
00:11:21,867 --> 00:11:23,266
What's in your stock?
278
00:11:23,367 --> 00:11:27,867
Dried porcinis, bay leaves,
fresh thyme, carrots, onion.
279
00:11:27,867 --> 00:11:29,061
What's in your stock, Bobby?
280
00:11:29,061 --> 00:11:29,500
What's in your stock, Bobby?
281
00:11:30,166 --> 00:11:31,700
Uh, a little porcini.
282
00:11:32,867 --> 00:11:33,867
Okay.
283
00:11:36,166 --> 00:11:38,634
They're the most flavorful
mushroom, in my opinion.
284
00:11:38,634 --> 00:11:41,867
I'm soaking the porcinis
in hot water,
so that they rehydrate
285
00:11:41,867 --> 00:11:43,867
and then I'm going to
chop them up
and saute them.
286
00:11:43,867 --> 00:11:46,867
And the porcini stock,
I'm using to cook
and finish the risotto.
287
00:11:46,867 --> 00:11:49,000
I love this dish.
It's classic.
288
00:11:49,066 --> 00:11:50,000
Yep.
289
00:11:50,066 --> 00:11:51,634
Takes finesse.
290
00:11:51,634 --> 00:11:54,867
I'm making a portobello
and porcini mushroom risotto
291
00:11:54,867 --> 00:11:58,000
with anchovy
and Calabrian chili
breadcrumbs.
292
00:11:58,000 --> 00:11:59,061
I start with
the aromatics first.
293
00:11:59,061 --> 00:11:59,700
I start with
the aromatics first.
294
00:11:59,734 --> 00:12:03,266
Onions, some crushed garlic
and then I add the rice.
295
00:12:03,367 --> 00:12:04,700
[Tim] What am I smelling
right now?
296
00:12:04,734 --> 00:12:06,900
It's really important
to toast the rice first.
297
00:12:06,967 --> 00:12:09,467
-To do what?
-You have to
toast the rice first.
298
00:12:09,467 --> 00:12:11,467
Well, that's why I'm a failure
at risotto.
299
00:12:11,467 --> 00:12:12,900
-You don't toast it?
-No.
300
00:12:12,967 --> 00:12:16,533
Yes, and so you toast it
until you've coated
all the rice,
301
00:12:16,533 --> 00:12:18,900
so that it can
hold onto its starch.
302
00:12:18,967 --> 00:12:20,967
-Okay, so that's critical.
-Yes.
303
00:12:22,634 --> 00:12:25,367
So I'm cooking
my shallots and garlic.
I add the rice.
304
00:12:25,467 --> 00:12:27,100
And then I'm going to add
the white wine.
305
00:12:27,166 --> 00:12:28,533
I want to cook
the white wine out
306
00:12:28,533 --> 00:12:29,061
until the rice is kind of
sticking to the pot
a little bit.
307
00:12:29,061 --> 00:12:31,100
until the rice is kind of
sticking to the pot
a little bit.
308
00:12:31,166 --> 00:12:33,367
Craig, what mushrooms
are you using?
309
00:12:33,367 --> 00:12:38,467
I've got maitake mushrooms,
dried porcinis, shiitake
and cremini.
310
00:12:38,467 --> 00:12:43,266
The shiitakes and the maitakes
adds a roundness
and a fullness.
311
00:12:43,266 --> 00:12:44,266
[Tim] Wonderful.
312
00:12:44,266 --> 00:12:46,367
And Bobby, what mushrooms
are you using?
313
00:12:46,367 --> 00:12:49,266
Uh, I'm using portobello
mushrooms and porcini,
that's it.
314
00:12:50,467 --> 00:12:51,800
Focus, focus.
315
00:12:51,967 --> 00:12:55,867
-The portobellos have
a lot of meatiness to them.
-Yeah, they do.
316
00:12:55,867 --> 00:12:59,061
You can really get the char
and flavor on them.
317
00:12:59,061 --> 00:12:59,066
You can really get the char
and flavor on them.
318
00:12:59,066 --> 00:13:01,800
All right, I'm going to go
and see what Bobby's up to.
319
00:13:01,867 --> 00:13:03,867
We're just under 35 minutes.
320
00:13:05,734 --> 00:13:07,166
Bobby, how are you doing?
321
00:13:07,166 --> 00:13:08,100
I'm good, how are you?
322
00:13:08,100 --> 00:13:09,734
You're getting some nice
creamy texture in there.
323
00:13:09,734 --> 00:13:12,000
Yeah, I mean,
you kind of want to
keep beating on the rice
324
00:13:12,066 --> 00:13:13,734
a little bit
so it gets that starch going.
325
00:13:13,734 --> 00:13:15,367
So you're just using
straight water?
326
00:13:15,367 --> 00:13:18,367
Yeah, right now I'm using
straight water, but I'm going
to bring in the porcinis.
327
00:13:18,367 --> 00:13:21,066
So you're going to finish,
so you have those soaking
so you finish with that.
328
00:13:21,066 --> 00:13:22,066
Exactly right.
329
00:13:22,066 --> 00:13:23,166
Okay.
330
00:13:23,166 --> 00:13:24,066
Okay.
331
00:13:27,166 --> 00:13:28,700
-My man.
-What's happening?
332
00:13:28,734 --> 00:13:29,061
What's up?
333
00:13:29,061 --> 00:13:30,734
What's up?
334
00:13:30,734 --> 00:13:35,166
This is the mushroom ragout.
It's got a little white wine,
and some Marsala as well.
335
00:13:35,166 --> 00:13:38,066
I think the sugar in marsala
kind of offsets
the bitterness of mushrooms.
336
00:13:38,066 --> 00:13:39,233
Okay, yeah.
337
00:13:39,233 --> 00:13:40,800
So, but then you need
the white wine
for some acidity.
338
00:13:40,867 --> 00:13:42,367
-Can I taste this?
-Yeah, yeah.
339
00:13:47,166 --> 00:13:48,600
Oh yeah, baby.
340
00:13:48,634 --> 00:13:49,500
Yeah.
341
00:13:49,533 --> 00:13:50,500
Bobby.
342
00:13:50,533 --> 00:13:51,467
Yeah?
343
00:13:52,700 --> 00:13:53,867
[Tim] Get worried, Bobby.
344
00:14:00,100 --> 00:14:02,367
[Carla] Only 27 minutes left.
345
00:14:04,867 --> 00:14:08,166
My stock looks great.
It's a beautiful
mushroom color.
346
00:14:08,166 --> 00:14:10,734
So now,
I've got to get
this risotto going.
347
00:14:10,734 --> 00:14:13,967
[Carla] This is going to
come down to
the texture of the rice.
348
00:14:13,967 --> 00:14:14,967
[Tim] Okay.
349
00:14:14,967 --> 00:14:16,266
Flavor of the mushrooms,
350
00:14:16,266 --> 00:14:19,367
and then those
finishing touches,
like, that pop.
351
00:14:19,367 --> 00:14:21,000
Craig, what's in the blender?
352
00:14:21,000 --> 00:14:24,266
I'm going to do a little, uh,
carrot coriander puree
to go underneath the risotto.
353
00:14:24,266 --> 00:14:25,634
Yes, you are.
354
00:14:25,634 --> 00:14:27,634
Sounds good.
355
00:14:27,634 --> 00:14:28,420
[Craig]
There's already carrots
in the mushroom ragout.
356
00:14:28,420 --> 00:14:29,500
[Craig]
There's already carrots
in the mushroom ragout.
357
00:14:29,533 --> 00:14:30,967
I can bring out that flavor.
358
00:14:30,967 --> 00:14:33,166
And the coriander's got
a nice, floral flavor
359
00:14:33,166 --> 00:14:34,367
that's going to be
a nice contrast
360
00:14:34,367 --> 00:14:36,066
to the earthiness
of the mushrooms.
361
00:14:36,066 --> 00:14:37,533
I just came up with
a really good idea.
362
00:14:37,533 --> 00:14:38,900
Uh-huh, what is it?
363
00:14:38,900 --> 00:14:41,533
I'm going to do, like,
coriander carrot puree
underneath the rice.
364
00:14:42,100 --> 00:14:44,634
What? [laughs]
365
00:14:44,634 --> 00:14:46,700
[Tim] We have less than
18 minutes, everyone.
366
00:14:57,266 --> 00:14:58,420
Can we taste?
367
00:14:58,420 --> 00:14:58,467
Can we taste?
368
00:14:58,467 --> 00:14:59,433
Sure.
369
00:14:59,433 --> 00:15:01,100
What do you think
of the texture of the rice?
370
00:15:03,467 --> 00:15:06,266
Dude, you better
take that off. I mean,
you're, like, borderline.
371
00:15:06,266 --> 00:15:07,333
I know.
372
00:15:07,333 --> 00:15:08,634
-Are you going to add
some more seasoning?
-Yeah.
373
00:15:08,634 --> 00:15:10,266
Okay, good.
Tim, what do you think?
374
00:15:10,266 --> 00:15:11,266
It's fine.
375
00:15:11,266 --> 00:15:15,000
It's fine. Tim,
you're 100% right.
376
00:15:15,066 --> 00:15:18,967
Right now, it's fine.
In nine minutes, this thing
is going to be killer.
377
00:15:18,967 --> 00:15:20,166
All right, good.
378
00:15:20,266 --> 00:15:21,166
All right,
go hang out with Craig.
379
00:15:23,734 --> 00:15:25,533
I add my mushroom ragout
to the risotto.
380
00:15:25,533 --> 00:15:28,420
I want to cook those together
so it's one cohesive thing
381
00:15:28,420 --> 00:15:28,700
I want to cook those together
so it's one cohesive thing
382
00:15:28,734 --> 00:15:30,367
before I start
adding my butter.
383
00:15:30,367 --> 00:15:32,166
Craig, what's up?
384
00:15:32,166 --> 00:15:34,734
I'm feeling pretty good.
This is the carrot
coriander puree.
385
00:15:37,166 --> 00:15:39,900
-Oh my God.
-It's kind of fruity, right?
386
00:15:39,967 --> 00:15:43,266
-That's going to, like,
balance out the...
-I can have this on its own.
387
00:15:43,700 --> 00:15:44,867
I mean, dude.
388
00:15:44,867 --> 00:15:46,734
Wow. This is amazing.
389
00:15:46,734 --> 00:15:50,266
I mean, the texture
is so beautiful. Those carrots
are cooked perfectly.
390
00:15:53,000 --> 00:15:53,967
[Tim] And look at the butter.
391
00:15:53,967 --> 00:15:54,800
[Carla] Oh.
392
00:15:56,467 --> 00:15:57,367
Okay.
393
00:16:00,500 --> 00:16:01,467
Oh.
394
00:16:04,000 --> 00:16:04,967
Dude.
395
00:16:04,967 --> 00:16:05,867
[laughs]
396
00:16:07,500 --> 00:16:10,634
[Tim] All right.
Five minutes and 42 seconds.
397
00:16:12,600 --> 00:16:13,900
[Tim] My goodness.
398
00:16:13,967 --> 00:16:16,900
-My gracious alive.
-I know.
399
00:16:16,967 --> 00:16:18,734
-I'm still tasting it.
-Me too.
400
00:16:18,734 --> 00:16:21,467
[Tim] Bobby's is good,
but that...
401
00:16:21,467 --> 00:16:22,800
[Carla] Bobby's going to
do some stuff.
402
00:16:22,867 --> 00:16:24,600
I know how you come in
at the end.
403
00:16:24,634 --> 00:16:27,467
He's a sneaky one,
that Bobby Flay.
404
00:16:27,467 --> 00:16:28,420
Risotto can be really
one note in terms of texture.
405
00:16:28,420 --> 00:16:30,000
Risotto can be really
one note in terms of texture.
406
00:16:30,066 --> 00:16:33,166
But I'm going to add
just a little bit of crunch
as you're eating it.
407
00:16:33,166 --> 00:16:36,900
So the breadcrumbs
is olive oil, anchovies,
Calabrian chilis
408
00:16:36,967 --> 00:16:39,000
and then panko breadcrumbs.
409
00:16:39,066 --> 00:16:41,166
Craig, are you going to have
some kind of texture?
410
00:16:41,166 --> 00:16:43,100
The texture is
really going to come
from the rice.
411
00:16:43,100 --> 00:16:44,266
The key is not to overcook it.
412
00:16:44,367 --> 00:16:45,900
It's a nuanced texture,
I guess.
413
00:16:45,967 --> 00:16:47,600
[Carla] Two minutes
and 30 seconds!
414
00:16:49,166 --> 00:16:51,634
[Tim] It looks like both
Bobby and Craig
415
00:16:51,634 --> 00:16:54,166
are finishing with butter
and parmesan cheese.
416
00:16:54,166 --> 00:16:56,634
[Carla] Yeah.
That final step
for creaminess.
417
00:16:58,700 --> 00:17:01,700
[Craig] I grab my carrot,
coriander puree,
put that on the plate.
418
00:17:01,734 --> 00:17:05,166
I put the mushroom risotto
on top of that.
419
00:17:05,266 --> 00:17:10,700
I'm telling you, this is where
Bobby turns an okay dish
into an amazing dish.
420
00:17:10,734 --> 00:17:13,467
Like, these last two seconds.
421
00:17:13,467 --> 00:17:14,734
Fifteen seconds.
422
00:17:17,100 --> 00:17:18,266
[Tim] Lemon zest?
423
00:17:18,266 --> 00:17:20,166
[Carla] Well, interesting.
So he's adding
the lemon zest.
424
00:17:20,266 --> 00:17:22,500
That is what
the carrot coriander puree
425
00:17:22,533 --> 00:17:25,367
is going to give the lift
over here with Craig.
426
00:17:26,533 --> 00:17:27,734
Ten,
427
00:17:27,734 --> 00:17:28,420
nine,
428
00:17:28,420 --> 00:17:28,734
nine,
429
00:17:28,734 --> 00:17:29,900
eight...
430
00:17:30,000 --> 00:17:31,634
[Craig] Finish it with some
grated Parmigiano-Reggiano.
431
00:17:31,634 --> 00:17:32,700
Five,
432
00:17:32,734 --> 00:17:33,867
four,
433
00:17:33,867 --> 00:17:34,867
three,
434
00:17:34,867 --> 00:17:35,867
two,
435
00:17:35,867 --> 00:17:36,734
one.
436
00:17:37,867 --> 00:17:39,367
-Good job.
-Thank you.
437
00:17:43,166 --> 00:17:45,000
[Bobby] I think my seasoning
is pretty good.
438
00:17:45,066 --> 00:17:47,000
I would have liked to have
a little bit longer
to cook it,
439
00:17:47,000 --> 00:17:48,433
but that's not
the way it works here.
440
00:17:49,600 --> 00:17:52,266
[Craig] I made
the best risotto I could make
in 45 minutes.
441
00:17:52,367 --> 00:17:55,734
I know I took a risk
with adding
the carrot coriander puree,
442
00:17:55,734 --> 00:17:58,266
and I'm really hoping
that risk pays off
with the judges.
443
00:18:03,533 --> 00:18:07,800
Craig and Bobby.
Congratulations on finishing
your mushroom risotto.
444
00:18:07,867 --> 00:18:11,066
Now, I'd like to introduce you
to our judges.
445
00:18:11,066 --> 00:18:15,700
The director of NYU Food Lab,
Lourdes Castro.
446
00:18:15,734 --> 00:18:21,867
Chef and partner of
Bluebird Kitchen and Barano,
Albert Di Meglio.
447
00:18:21,867 --> 00:18:25,734
And the chef and owner
of Abigail's Kitchen,
Abigail Hitchcock.
448
00:18:29,967 --> 00:18:31,455
Judges, please start
with the plate
in front of you.
449
00:18:31,455 --> 00:18:32,367
Judges, please start
with the plate
in front of you.
450
00:18:39,867 --> 00:18:42,700
The carrot and coriander puree
on the bottom was really nice.
451
00:18:42,734 --> 00:18:47,266
I love creativity.
I love adding something
different to risotto.
452
00:18:47,266 --> 00:18:51,967
I was a little skeptical
to think of the carrot puree
with a mushroom risotto.
453
00:18:51,967 --> 00:18:55,367
But this beautiful,
floral coriander flavor
with the carrot
454
00:18:55,467 --> 00:18:56,800
came together beautifully.
455
00:18:56,800 --> 00:18:59,700
The carrot puree
has a nice sweetness,
which I really appreciated.
456
00:18:59,734 --> 00:19:01,455
And it complements
the earthiness
of the mushrooms quite nicely.
457
00:19:01,455 --> 00:19:02,967
And it complements
the earthiness
of the mushrooms quite nicely.
458
00:19:02,967 --> 00:19:06,166
The temperature of the puree
was a little cold
459
00:19:06,166 --> 00:19:08,100
in comparison
to the hot risotto
460
00:19:08,166 --> 00:19:09,000
and that was
a little bit off-putting.
461
00:19:10,100 --> 00:19:12,533
The risotto itself
was cooked perfectly.
462
00:19:12,533 --> 00:19:15,066
You could taste
a little bit of wine in there.
463
00:19:15,066 --> 00:19:16,734
The mushroom comes through
beautifully.
464
00:19:16,734 --> 00:19:19,066
Great, like,
mushroomy brown color.
465
00:19:19,066 --> 00:19:21,166
Could have used
a little bit more acid.
466
00:19:21,166 --> 00:19:23,700
I mean, when you have risotto,
it's creamy, it's fun.
467
00:19:23,734 --> 00:19:27,734
But you need some acid,
some zip to kind of
bring it together.
468
00:19:27,734 --> 00:19:30,533
Judges please try
the second mushroom risotto.
469
00:19:39,166 --> 00:19:40,967
The breadcrumbs were
a revelation to me
470
00:19:40,967 --> 00:19:45,000
because I struggle
with risotto sometimes being
just sort of creamy.
471
00:19:45,000 --> 00:19:47,867
The rice itself was
just a hair overcooked,
472
00:19:47,867 --> 00:19:50,266
but overall,
the dish came together
beautifully.
473
00:19:50,266 --> 00:19:52,266
The risotto has
a looser quality.
474
00:19:52,266 --> 00:19:55,000
And it has a really delicious
porcini broth
475
00:19:55,000 --> 00:19:58,734
that really brings it together
and is the standout part
of the dish.
476
00:19:58,734 --> 00:20:01,455
Overall, really,
really strong dish.
Lot of porcini flavor.
477
00:20:01,455 --> 00:20:02,100
Overall, really,
really strong dish.
Lot of porcini flavor.
478
00:20:02,100 --> 00:20:04,900
And the anchovy breadcrumbs,
phenomenal.
479
00:20:04,967 --> 00:20:08,000
I would probably use
a little less
Calabrian chili on top.
480
00:20:08,000 --> 00:20:11,100
Kind of takes away
from the delicateness
of the porcini mushroom,
481
00:20:11,166 --> 00:20:13,266
but overall,
really tough one today.
482
00:20:13,266 --> 00:20:15,500
Judges please take
a voting card.
483
00:20:17,166 --> 00:20:20,367
[Craig] The judges really
like the texture
of Bobby's breadcrumbs.
484
00:20:20,367 --> 00:20:22,166
Definitely makes me
a little bit nervous.
485
00:20:24,166 --> 00:20:25,467
And the winner is...
486
00:20:29,100 --> 00:20:31,166
Chef Bobby Flay.
487
00:20:33,500 --> 00:20:36,066
I don't have any regrets,
'cause this whole experience
488
00:20:36,066 --> 00:20:39,266
has been a great stage
to show my cooking.
489
00:20:39,266 --> 00:20:44,166
From the look to the taste,
flavor, the breadcrumbs
are killer, like, spot on.
490
00:20:44,166 --> 00:20:45,800
Who knew you had
that much Italian in you?
491
00:20:45,867 --> 00:20:48,000
[laughs] I'm trying,
I'm trying.
492
00:20:50,000 --> 00:20:52,800
-[Carla] I can't believe it.
-[Tim] I can't believe it,
either.
493
00:20:52,867 --> 00:20:54,867
Is it rigged?
494
00:20:54,867 --> 00:20:57,266
Looks like I have
the best risotto
in the 'shroom.