1 00:00:00,900 --> 00:00:02,166 I'm Bobby Flay. 2 00:00:02,166 --> 00:00:05,734 Each week, one great chef will try to take me down in my house. 3 00:00:05,734 --> 00:00:07,867 -I'm not worried about Bobby. -What? 4 00:00:07,867 --> 00:00:09,266 -Oh! -This culinary battle 5 00:00:09,367 --> 00:00:11,367 is gonna shake down in two rounds. 6 00:00:11,467 --> 00:00:14,967 Round one, to get to me, two contenders have to go through each other 7 00:00:14,967 --> 00:00:16,967 using an ingredient of my choice. 8 00:00:16,967 --> 00:00:18,367 -[crowd cheering] -Let's do it! 9 00:00:18,367 --> 00:00:19,867 [Bobby] Two people that know me well 10 00:00:19,867 --> 00:00:23,266 will decide who's got the skills to beat me. 11 00:00:23,266 --> 00:00:25,967 Round two, I go head to head with the winning contender. 12 00:00:25,967 --> 00:00:29,467 It's their turn to surprise me with their signature dish. 13 00:00:29,467 --> 00:00:30,000 -Go! -Friendly competition. 14 00:00:30,000 --> 00:00:31,634 -Go! -Friendly competition. 15 00:00:31,634 --> 00:00:34,266 -Is that distracting? -This is gonna be the first one I don't finish. 16 00:00:34,266 --> 00:00:35,967 -Flay's in trouble! -[cheers] 17 00:00:35,967 --> 00:00:37,533 -[Bobby] Bottom line... -No! 18 00:00:37,533 --> 00:00:39,066 ...everyone's out to beat me. 19 00:00:39,066 --> 00:00:40,266 [audience applauding] 20 00:00:42,634 --> 00:00:44,900 All right. I'm bringing my A-game today. Let's do this. 21 00:00:44,967 --> 00:00:46,533 [audience applauding] 22 00:00:46,533 --> 00:00:49,600 [Bobby] Please welcome Food Network royalty. 23 00:00:49,634 --> 00:00:52,533 Chefs Anne Burrell and Alex Guarnaschelli. 24 00:00:52,533 --> 00:00:54,100 [audience applauding] 25 00:00:55,100 --> 00:00:56,500 Yes! Come on! 26 00:00:58,634 --> 00:00:59,867 Wow. 27 00:01:00,867 --> 00:01:02,600 -They never put us together. -I know. 28 00:01:02,634 --> 00:01:05,367 We have to split you up because there's so much talent in each one of you. 29 00:01:05,900 --> 00:01:07,000 We agree. 30 00:01:08,166 --> 00:01:11,967 How many competition hours have the three of us logged? 31 00:01:11,967 --> 00:01:13,433 It's insane. 32 00:01:13,433 --> 00:01:17,734 I don't think anyone is left on Iron Chef that started off on the pilot 33 00:01:17,734 --> 00:01:19,367 -except for you and me. -Right. 34 00:01:19,367 --> 00:01:20,266 That's where I met you. 35 00:01:20,367 --> 00:01:22,000 I made you a dessert! 36 00:01:22,066 --> 00:01:23,867 Cherries and pasilla chilis. 37 00:01:23,867 --> 00:01:25,467 Cherries and pasilla chilis, exactly. 38 00:01:25,467 --> 00:01:29,734 And Michael Symon took his index finger and wiped... 39 00:01:29,734 --> 00:01:30,000 like, the rest of the ice cream off his plate and ate it. 40 00:01:30,000 --> 00:01:32,266 like, the rest of the ice cream off his plate and ate it. 41 00:01:32,266 --> 00:01:35,000 -Really? -I was like, "I won." 42 00:01:35,066 --> 00:01:37,100 -[laughing] -[audience applauding] 43 00:01:37,166 --> 00:01:38,467 All right. Let's bring out some chefs. 44 00:01:38,467 --> 00:01:39,467 Yeah. 45 00:01:41,166 --> 00:01:43,367 Our first contender is a proud Kentucky native. 46 00:01:43,367 --> 00:01:46,867 Make some noise for the executive chef of Barn8, 47 00:01:46,867 --> 00:01:48,800 Chef Alison Settle. 48 00:01:49,367 --> 00:01:50,634 [audience applauds] 49 00:01:53,066 --> 00:01:55,266 She is not playing around. 50 00:01:56,867 --> 00:02:00,000 Bobby, our next contender is a 2022 James Beard semi-finalist 51 00:02:00,000 --> 00:02:02,100 Bobby, our next contender is a 2022 James Beard semi-finalist 52 00:02:02,166 --> 00:02:05,100 and he's here to make sure you finish last. 53 00:02:05,100 --> 00:02:06,967 From Dubuque, Iowa, 54 00:02:06,967 --> 00:02:08,867 -Kevin Scharpf. -Yeah. 55 00:02:08,867 --> 00:02:10,266 [audience applauding] 56 00:02:12,266 --> 00:02:13,533 Okay. 57 00:02:19,467 --> 00:02:20,900 Alison, Kevin, how you guys doing tonight? 58 00:02:20,967 --> 00:02:22,700 -Great. -Here's the way it's gonna work. 59 00:02:22,734 --> 00:02:24,600 I'm gonna put 20 minutes on the clock. 60 00:02:24,634 --> 00:02:26,634 I'm gonna give you an ingredient of my choice 61 00:02:26,634 --> 00:02:30,000 and you must make that ingredient the star of your dish. 62 00:02:30,000 --> 00:02:30,100 and you must make that ingredient the star of your dish. 63 00:02:31,100 --> 00:02:32,166 Hold on. 64 00:02:35,367 --> 00:02:37,734 For the first time ever, I'm wheeling this one out. 65 00:02:37,734 --> 00:02:39,000 [both] Oh, no. 66 00:02:40,967 --> 00:02:41,967 Tonight's ingredient is... 67 00:02:44,867 --> 00:02:45,700 tilefish. 68 00:02:46,367 --> 00:02:47,367 [audience gasps] 69 00:02:49,900 --> 00:02:51,100 -No problem, right? -[Kevin] Nope. 70 00:02:51,166 --> 00:02:52,367 I'm excited. 71 00:02:52,367 --> 00:02:53,967 How's your filleting skills these days? 72 00:02:53,967 --> 00:02:57,166 Well, I'm just getting over a severed tendon from gutting a fish two weeks ago. 73 00:02:58,166 --> 00:03:00,000 Revenge is in your future. 74 00:03:00,000 --> 00:03:00,100 Revenge is in your future. 75 00:03:00,100 --> 00:03:02,166 Okay, 20 minutes on the clock. 76 00:03:02,166 --> 00:03:04,266 Make your best dish with this tilefish. 77 00:03:04,266 --> 00:03:05,266 [bell dings] 78 00:03:10,367 --> 00:03:12,100 [Alex] You can eat this fish raw? 79 00:03:12,100 --> 00:03:14,467 Yeah. It's a pretty mild-tasting fish. 80 00:03:14,467 --> 00:03:15,500 It's a white flaky fish. 81 00:03:15,533 --> 00:03:17,367 I would do potatoes and horseradish 82 00:03:17,367 --> 00:03:20,600 crusted on top and then make some sort of citrusy sauce. 83 00:03:20,634 --> 00:03:23,166 Could you poach it in white wine and, like, fry the skin? 84 00:03:23,166 --> 00:03:24,166 You could. 85 00:03:24,166 --> 00:03:25,867 -I like a fish in broth. -[Alex] Yes. 86 00:03:27,266 --> 00:03:29,533 [Kevin] Tilefish is a larger flake 87 00:03:29,533 --> 00:03:30,000 and you want to cook it to where those flakes will just kind of slide apart. 88 00:03:30,000 --> 00:03:33,467 and you want to cook it to where those flakes will just kind of slide apart. 89 00:03:33,467 --> 00:03:36,500 So I want to poach the tilefish and make a taco 90 00:03:36,533 --> 00:03:40,533 with a charred cabbage slaw and Chile crema. 91 00:03:40,533 --> 00:03:43,100 First thing I need to do is get my poaching liquid going, 92 00:03:43,166 --> 00:03:46,000 serrano, Fresno and then I deglaze it 93 00:03:46,000 --> 00:03:49,100 with shrimp stock and a little bit of veg stock. 94 00:03:49,166 --> 00:03:52,000 I'm here today to represent for the small-town chefs 95 00:03:52,000 --> 00:03:53,634 and show up with big flavors. 96 00:03:57,367 --> 00:04:00,000 I grew up in a little town called Galena, Illinois. 97 00:04:00,000 --> 00:04:00,066 I grew up in a little town called Galena, Illinois. 98 00:04:00,066 --> 00:04:04,000 I knew that I wanted to go to culinary school, so I went to Le Cordon Blue. 99 00:04:04,066 --> 00:04:06,500 From there, I did my externship at 100 00:04:06,533 --> 00:04:08,166 Restaurant Daniele in New York City. 101 00:04:08,166 --> 00:04:11,100 As much as I love it, I'm definitely a small-town kid at heart. 102 00:04:11,100 --> 00:04:13,533 So it was time to return back to the Midwest. 103 00:04:15,100 --> 00:04:19,700 Today I am the chef owner of Brazen Open Kitchen in Dubuque, Iowa. 104 00:04:19,734 --> 00:04:22,700 I'd love to win to represent not only for Dubuque, 105 00:04:22,734 --> 00:04:24,367 but anybody who's in a small town. 106 00:04:24,367 --> 00:04:27,166 Sometimes you've got to take a chance and just go for it. 107 00:04:30,266 --> 00:04:32,467 Oh, she's smoking it. I like that. 108 00:04:32,467 --> 00:04:34,367 Alison is fancy-pants. 109 00:04:34,367 --> 00:04:35,367 I'm gonna go in and check it out. 110 00:04:36,266 --> 00:04:38,467 15 minutes, 41 seconds. 111 00:04:41,600 --> 00:04:43,467 What are you doing? Are you smoking? 112 00:04:43,467 --> 00:04:46,266 [Alison] I'm gonna do, like, a little smoked tataki crudo. 113 00:04:46,367 --> 00:04:47,433 [Alex] I love that. 114 00:04:47,433 --> 00:04:49,700 Tilefish has a really beautiful and delicate flavor 115 00:04:49,734 --> 00:04:51,634 and I want to showcase that by leaving it raw. 116 00:04:51,634 --> 00:04:54,066 I'm going to just sear the outside and put a little bit 117 00:04:54,066 --> 00:04:57,266 of cold smoke on it to give complexity and flavor. 118 00:04:57,266 --> 00:04:58,266 More smoky! 119 00:04:58,266 --> 00:05:00,000 -Hype it up, people. Come on. -[audience applauds] 120 00:05:00,000 --> 00:05:00,367 -Hype it up, people. Come on. -[audience applauds] 121 00:05:00,467 --> 00:05:01,900 Yes! Thank you. 122 00:05:04,266 --> 00:05:07,734 I grew up in Kentucky. My first foray into getting interested in cooking 123 00:05:07,734 --> 00:05:09,634 was when I lived in Germany and worked as an au pair. 124 00:05:09,634 --> 00:05:13,266 So I decided to enroll in culinary school in Lexington, Kentucky. 125 00:05:13,266 --> 00:05:16,634 Today, I am the chef at Barn8 at Hermitage farm, 126 00:05:16,634 --> 00:05:19,166 a renovated barn on a thoroughbred farm 127 00:05:19,266 --> 00:05:22,166 and we focus on local seasonal produce. 128 00:05:22,166 --> 00:05:25,634 In 2022, I was nominated for a James Beard award for my work at Barn8. 129 00:05:26,500 --> 00:05:28,100 I'm a single mom to my son, Arlo, 130 00:05:28,166 --> 00:05:30,000 and I would love to show him that his mom is a boss in the kitchen. 131 00:05:30,000 --> 00:05:31,500 and I would love to show him that his mom is a boss in the kitchen. 132 00:05:34,634 --> 00:05:35,734 Hi. What are you doing? 133 00:05:35,734 --> 00:05:38,700 I'm gonna do a gentle poached tilefish taco. 134 00:05:38,734 --> 00:05:40,700 I love that. 135 00:05:40,734 --> 00:05:42,533 [Kevin] I'm hoping that I'm gonna be able to get this fish poached 136 00:05:42,533 --> 00:05:45,800 in about eight or 10 minutes tops. 137 00:05:45,867 --> 00:05:50,266 Next, I'm making a charred cabbage, fennel and apple slaw. 138 00:05:50,367 --> 00:05:53,100 The apples add the sweetness and the fennel is just gonna give me 139 00:05:53,166 --> 00:05:55,367 a little bit of that earthiness as well. 140 00:05:57,600 --> 00:05:59,066 [Alison] To go with my tilefish, 141 00:05:59,066 --> 00:06:00,000 I slice up fennel, shallots and Fresno chilis. 142 00:06:00,000 --> 00:06:01,166 I slice up fennel, shallots and Fresno chilis. 143 00:06:01,166 --> 00:06:03,066 And then I grab a blood orange 144 00:06:03,066 --> 00:06:05,734 because the brightness of the citrus is gonna compliment the fish well. 145 00:06:07,700 --> 00:06:11,166 Smoking and poaching... I mean, very different kind of directions 146 00:06:11,166 --> 00:06:12,533 in the cooking department. 147 00:06:12,533 --> 00:06:14,500 Like, I feel like they're trying to do too much. 148 00:06:15,867 --> 00:06:18,000 -I'm a little concerned. Get in there. -I'm gonna go in. 149 00:06:18,900 --> 00:06:20,867 Just under nine minutes, chefs. 150 00:06:20,867 --> 00:06:21,867 -God. -[audience cheers] 151 00:06:23,166 --> 00:06:24,634 -How's it going? -Good. 152 00:06:24,634 --> 00:06:27,467 -You just cut yourself recently, right? -Yeah, recently. 153 00:06:27,467 --> 00:06:29,166 You all really know how to push my buttons. 154 00:06:29,266 --> 00:06:30,000 Well, you know, we have to make sure 155 00:06:30,000 --> 00:06:30,634 Well, you know, we have to make sure 156 00:06:30,634 --> 00:06:32,000 that you can get in there and be fine. 157 00:06:32,000 --> 00:06:33,700 -Oh, I can do it. -I believe it. 158 00:06:33,734 --> 00:06:35,467 -I can do it. -[audience] Yes, you can. 159 00:06:35,467 --> 00:06:36,800 Oh! [laughs] 160 00:06:38,467 --> 00:06:41,367 For my vinaigrette, I mix together blood orange juice, 161 00:06:41,367 --> 00:06:44,467 sherry vinegar, soy sauce and lime juice. 162 00:06:44,467 --> 00:06:46,000 Oh! She's shaky. 163 00:06:46,867 --> 00:06:49,533 Hi, Kevin. Smells spicy over here. 164 00:06:49,533 --> 00:06:51,100 I'm making just a little crema. 165 00:06:51,166 --> 00:06:54,533 Creme fraiche, yoghurt, fish sauce and then I'm gonna spice it up. 166 00:06:54,533 --> 00:06:57,000 Oh, you're taking a page out of Bobby's playbook 167 00:06:57,066 --> 00:06:58,867 with the Calabrian chili peppers, huh? 168 00:06:58,867 --> 00:07:00,000 [Kevin] I am, yes. 169 00:07:00,000 --> 00:07:00,533 [Kevin] I am, yes. 170 00:07:00,533 --> 00:07:02,700 He's breaking out the Calabrian chilies. I like that. 171 00:07:02,734 --> 00:07:04,734 I saw him add a lot. 172 00:07:04,734 --> 00:07:06,867 I'm just worried, is it gonna be too spicy? 173 00:07:08,967 --> 00:07:11,734 [Anne] Less than five minutes, my friends. 174 00:07:11,734 --> 00:07:14,367 [Kevin] I grab my fish out of the poaching liquid 175 00:07:14,467 --> 00:07:15,734 and it's slightly underdone. 176 00:07:15,734 --> 00:07:17,734 I don't have enough flakes. 177 00:07:17,734 --> 00:07:22,367 So I get the fish back in the poaching liquid for as long as I possibly can. 178 00:07:22,367 --> 00:07:27,634 [Alison] I take my fish out of the smoker and I'm gonna be really careful as I slice it. 179 00:07:27,634 --> 00:07:30,000 Alison's slicing her fish a little too thick. 180 00:07:30,000 --> 00:07:30,367 Alison's slicing her fish a little too thick. 181 00:07:30,467 --> 00:07:32,100 Yeah, I can't... Oh. 182 00:07:33,467 --> 00:07:36,166 -Two minutes left! Put the food on the plate! -[Anne] Please! 183 00:07:36,266 --> 00:07:38,266 [Alison] First I add the fennel and the shallot, 184 00:07:38,266 --> 00:07:41,100 then my blood oranges and Fresno chilies... 185 00:07:41,166 --> 00:07:44,867 put my tilefish on top, then I finish it off with a vinaigrette. 186 00:07:44,867 --> 00:07:46,367 -[Alex] One minute! -Oh, my God. 187 00:07:46,367 --> 00:07:47,367 [groans] 188 00:07:47,367 --> 00:07:49,266 Kevin, be plating! 189 00:07:49,266 --> 00:07:50,467 You're not gonna finish if you don't. 190 00:07:50,600 --> 00:07:53,367 I'm out of time, so I flake as much fish as I possibly can... 191 00:07:53,367 --> 00:07:55,000 [Bobby] Ten... 192 00:07:55,066 --> 00:07:57,467 [Kevin] ...and I'm just racing to get everything on the plate. 193 00:07:57,967 --> 00:08:00,000 Three, two, one! 194 00:08:00,000 --> 00:08:00,266 Three, two, one! 195 00:08:00,367 --> 00:08:02,166 -[bell rings] -[Anne] That's it! You're done. 196 00:08:02,166 --> 00:08:04,166 [audience cheers] 197 00:08:06,100 --> 00:08:08,000 I'm really happy with what I've done, but I just feel like 198 00:08:08,066 --> 00:08:10,166 I could've added a little bit more fish. 199 00:08:11,467 --> 00:08:13,467 The tilefish is not where I want it to be. 200 00:08:13,467 --> 00:08:15,166 I cut it too thick. 201 00:08:15,166 --> 00:08:16,800 [groans] 202 00:08:22,367 --> 00:08:23,734 Hi. We want to beat Bobby Flay. 203 00:08:23,734 --> 00:08:25,967 It's really annoying that he wins all the time. 204 00:08:25,967 --> 00:08:27,800 [laughs] 205 00:08:27,867 --> 00:08:31,266 This is all going to come down to the tilefish. 206 00:08:32,266 --> 00:08:34,166 Chef Alison, what did you make? 207 00:08:34,166 --> 00:08:38,533 I made tilefish tataki crudo with a citrus vinaigrette. 208 00:08:41,467 --> 00:08:44,166 The smoke on the fish is delightful. 209 00:08:44,266 --> 00:08:45,900 It gives it a depth of flavor. 210 00:08:45,967 --> 00:08:50,541 Where I have a problem is the giant slices of the Fresno 211 00:08:50,541 --> 00:08:51,100 Where I have a problem is the giant slices of the Fresno 212 00:08:51,100 --> 00:08:52,367 and blood orange. 213 00:08:52,467 --> 00:08:53,467 Much too big. 214 00:08:53,467 --> 00:08:56,967 And the fish is cut, like, a little crazy-pants. 215 00:08:56,967 --> 00:08:58,634 Yeah. I don't want to wrestle with this. 216 00:08:58,634 --> 00:08:59,734 I wanted you to do that. 217 00:08:59,734 --> 00:09:00,867 Fair enough. 218 00:09:00,867 --> 00:09:03,166 But there's a lot of balance here. 219 00:09:03,166 --> 00:09:04,500 There's a lot of thoughtfulness. 220 00:09:04,533 --> 00:09:07,266 The sherry, the soy, everything belongs. 221 00:09:08,266 --> 00:09:10,367 Chef Kevin, talk tilefish. 222 00:09:10,367 --> 00:09:11,734 So, what I made for you tonight is 223 00:09:11,734 --> 00:09:16,266 a gentle poached tilefish taco, a little cabbage, apple, fennel slaw 224 00:09:16,266 --> 00:09:18,000 with chili crema. 225 00:09:20,533 --> 00:09:20,541 The char on the cabbage and the char on the tortilla 226 00:09:20,541 --> 00:09:23,166 The char on the cabbage and the char on the tortilla 227 00:09:23,166 --> 00:09:25,000 and then poached fish? 228 00:09:25,066 --> 00:09:27,734 You know, I like those different cooking techniques. 229 00:09:27,734 --> 00:09:30,800 My chief complaint, I want more fish. 230 00:09:32,867 --> 00:09:35,166 I think where you were going with this was very clever, 231 00:09:35,166 --> 00:09:40,467 but the Calabrian chili paste is so incredibly spicy. 232 00:09:40,467 --> 00:09:44,166 But, mostly, I just want more fish, more salt, more acid. 233 00:09:46,800 --> 00:09:50,066 [Kevin] I'm nervous. I really wish I had more fish 234 00:09:50,066 --> 00:09:50,541 in those tacos, but I'm still feeling good 235 00:09:50,541 --> 00:09:52,166 in those tacos, but I'm still feeling good 236 00:09:52,166 --> 00:09:54,800 about all of the flavors that I brought together. 237 00:09:54,867 --> 00:09:56,500 And the chef moving forward to beat Bobby is... 238 00:10:00,700 --> 00:10:01,700 Alison. 239 00:10:01,734 --> 00:10:03,266 [audience applauds] 240 00:10:05,000 --> 00:10:09,166 It definitely stings. I feel like the clock got the best of me today. 241 00:10:09,166 --> 00:10:12,266 But the experience was still incredible and I'm thankful. 242 00:10:12,266 --> 00:10:13,967 -Thank you. -Way to go. 243 00:10:13,967 --> 00:10:18,367 Alison, you need to think more quickly about combining all your ingredients. 244 00:10:18,367 --> 00:10:19,967 -Heard. -We believe in you. 245 00:10:19,967 --> 00:10:20,541 Thank you. 246 00:10:20,541 --> 00:10:21,467 Thank you. 247 00:10:30,900 --> 00:10:33,634 All right, Alison. Really curious to hear what we're cooking tonight. 248 00:10:33,634 --> 00:10:35,467 What is your signature dish? 249 00:10:35,467 --> 00:10:37,266 My signature dish is... 250 00:10:39,266 --> 00:10:40,533 mushroom stroganoff. 251 00:10:40,533 --> 00:10:42,533 -Mushroom stroganoff? -Oh. 252 00:10:43,533 --> 00:10:45,166 Wasn't expecting that, but that's good. 253 00:10:45,166 --> 00:10:47,266 -Are you ready to do this? -I'm ready. 254 00:10:47,266 --> 00:10:49,533 45 minutes on the clock. Your time starts now. 255 00:10:56,100 --> 00:10:59,000 [Alex] A stroganoff is a very hearty dish. 256 00:10:59,066 --> 00:11:01,533 -Immediately think of a beef stroganoff. -Of course. 257 00:11:01,533 --> 00:11:04,867 With mushrooms and then, like, sour cream and egg noodles. 258 00:11:04,867 --> 00:11:06,000 [Alex] Gotta have an egg noodle. 259 00:11:06,066 --> 00:11:10,500 Alison's cooking is finessed and now, stroganoff. 260 00:11:10,533 --> 00:11:12,634 You have so many heavy flavors. 261 00:11:12,634 --> 00:11:15,266 -I mean, honestly, I'm surprised. -Me too. 262 00:11:16,634 --> 00:11:19,266 When I was growing up, we weren't really a family of foodies, 263 00:11:19,266 --> 00:11:20,541 but one of the things we did eat was mushroom stroganoff... 264 00:11:20,541 --> 00:11:22,266 but one of the things we did eat was mushroom stroganoff... 265 00:11:22,266 --> 00:11:24,100 and now I make it for my son. 266 00:11:24,100 --> 00:11:26,634 It's such a comforting dish and it's savory, 267 00:11:26,634 --> 00:11:28,500 sour and crunchy. 268 00:11:28,533 --> 00:11:32,533 My take has miso walnut breadcrumbs and pickled mustard seeds. 269 00:11:33,634 --> 00:11:34,700 Without having meat in a dish, 270 00:11:34,734 --> 00:11:37,000 you really have to fortify those flavors 271 00:11:37,066 --> 00:11:38,700 and I love dried and fresh mushrooms 272 00:11:38,734 --> 00:11:40,600 to make the dish go over the top. 273 00:11:43,467 --> 00:11:46,066 I've made beef stroganoff. I've never made mushroom stroganoff. 274 00:11:46,066 --> 00:11:48,533 The thing that's difficult about this dish is 275 00:11:48,533 --> 00:11:50,541 getting all the flavors to kind of meld together. 276 00:11:50,541 --> 00:11:50,867 getting all the flavors to kind of meld together. 277 00:11:50,867 --> 00:11:52,900 I'm going somewhat traditional, 278 00:11:52,967 --> 00:11:54,166 but I'm making my own egg noodles 279 00:11:54,166 --> 00:11:57,533 and I'm going to toss it with some brown butter and some dill... 280 00:11:57,533 --> 00:12:01,467 and then pickled shallots, you know, so it has some acidity to it. 281 00:12:01,467 --> 00:12:04,467 Oh! Looks like Bobby is going to be making his own pasta. 282 00:12:04,467 --> 00:12:06,100 That's ambitious. 283 00:12:06,166 --> 00:12:09,266 I don't know if that is a good use of Bobby's time. 284 00:12:09,266 --> 00:12:10,634 -I'm gonna go in and check it out. -All right. 285 00:12:10,634 --> 00:12:13,600 37 minutes and 38 seconds. 286 00:12:16,166 --> 00:12:18,734 Do you have enough mushrooms? I don't know. 287 00:12:18,734 --> 00:12:20,367 Never enough mushrooms. 288 00:12:20,367 --> 00:12:20,541 What's the bread and the walnuts about? 289 00:12:20,541 --> 00:12:21,900 What's the bread and the walnuts about? 290 00:12:21,967 --> 00:12:26,967 This is gonna be butter and miso toasted walnut breadcrumbs 291 00:12:26,967 --> 00:12:28,166 -for a little bit of crunch. -[Alex] I love that. 292 00:12:28,166 --> 00:12:30,467 So, you're gonna combine all this with miso paste? 293 00:12:30,467 --> 00:12:32,734 [Alison] Yeah, drizzle it with miso butter. 294 00:12:32,734 --> 00:12:35,500 -Maybe a little parsley in there. -I love that. I love that. 295 00:12:35,533 --> 00:12:38,000 The miso adds a really nice depth of flavor 296 00:12:38,000 --> 00:12:42,533 and breadcrumbs bring that savory crunchy component to the dish. 297 00:12:42,533 --> 00:12:44,266 How are you cooking your mushrooms? 298 00:12:44,266 --> 00:12:46,100 Are you leaving them kind of, like, whole? 299 00:12:46,100 --> 00:12:47,467 [Alison] I'm gonna break them up. 300 00:12:47,467 --> 00:12:48,533 I'm gonna toss them with sherry, 301 00:12:48,533 --> 00:12:50,541 olive oil, salt, pepper, thyme. 302 00:12:50,541 --> 00:12:50,734 olive oil, salt, pepper, thyme. 303 00:12:50,734 --> 00:12:52,500 Wow. All right, good luck, Chef. 304 00:12:54,166 --> 00:12:55,367 Hi. What are you doing? 305 00:12:55,467 --> 00:12:56,700 You making a stock? 306 00:12:56,734 --> 00:12:59,800 No, I'm gonna cook the mushrooms, porcini, shiitake. 307 00:12:59,867 --> 00:13:02,467 I'm gonna make some dill and brown butter noodles. 308 00:13:02,467 --> 00:13:05,000 Egg noodles from scratch? You're busting a move. 309 00:13:05,000 --> 00:13:07,867 She's putting miso. She's mixing it all together. 310 00:13:07,867 --> 00:13:09,867 The miso is a very good idea. 311 00:13:09,867 --> 00:13:11,266 Don't get any ideas over here. 312 00:13:11,266 --> 00:13:12,900 Get out of here. 313 00:13:12,967 --> 00:13:15,166 -I'm not using it, don't worry. -[Alex] All right. 314 00:13:15,266 --> 00:13:17,467 33 minutes. Let's do this. 315 00:13:19,600 --> 00:13:20,541 I don't know about Bobby spending all that time making fresh noodles. 316 00:13:20,541 --> 00:13:23,100 I don't know about Bobby spending all that time making fresh noodles. 317 00:13:23,100 --> 00:13:24,800 Those egg noodles in the pack, 318 00:13:24,867 --> 00:13:26,266 -they're so good. -Right. 319 00:13:26,367 --> 00:13:29,367 -They're the perfect texture. -You might be right. 320 00:13:29,367 --> 00:13:31,533 Seriously! Like, dry pasta might be the way to go. 321 00:13:31,533 --> 00:13:34,166 -[audience gasps] -I don't know. 322 00:13:39,867 --> 00:13:41,467 [Anne] 26 minutes. 323 00:13:41,900 --> 00:13:43,266 Coming in hot. 324 00:13:44,266 --> 00:13:46,533 To add an extra pinch of flavor to my stroganoff, 325 00:13:46,533 --> 00:13:49,634 I'm adding pickled mustard seeds... 326 00:13:49,634 --> 00:13:53,600 bay leaves, apple cider vinegar, garlic, thyme, sugar and salt. 327 00:13:53,634 --> 00:13:54,967 Oh, what's this? 328 00:13:54,967 --> 00:13:56,367 [Alison] Pickled mustard seeds. 329 00:13:56,367 --> 00:13:58,467 [Anne] I love the texture of a pickled mustard seed. 330 00:13:58,467 --> 00:14:00,900 And I love that you're using egg noodles. 331 00:14:00,967 --> 00:14:03,500 -[Alison] Campanelle. -[Anne] I love that little ribbony texture. 332 00:14:03,533 --> 00:14:05,066 [Alison] It holds the sauce. 333 00:14:05,066 --> 00:14:08,484 I will say, I was a little bit surprised when I heard "mushroom stroganoff," 334 00:14:08,484 --> 00:14:08,734 I will say, I was a little bit surprised when I heard "mushroom stroganoff," 335 00:14:08,734 --> 00:14:10,900 but now I see where you're going with it. 336 00:14:10,967 --> 00:14:13,634 -So... -You know, sometimes the most simple, comforting flavors 337 00:14:13,634 --> 00:14:16,066 are the easiest to make you feel good. 338 00:14:16,066 --> 00:14:18,166 -Right? Let's hear it for our girl over here. -[audience cheers] 339 00:14:21,867 --> 00:14:23,634 What's going on over here? 340 00:14:23,634 --> 00:14:26,634 Got some mushrooms going, porcini, shiitake. 341 00:14:26,634 --> 00:14:29,367 I'm just sauteing some other porcini with some garnish. 342 00:14:29,367 --> 00:14:32,100 The porcinis are very meaty and earthy. 343 00:14:32,166 --> 00:14:34,500 So I sear some because I'm going to put them on top. 344 00:14:34,533 --> 00:14:37,600 -Are you gonna finish with sour cream? -Creme fraiche. 345 00:14:37,634 --> 00:14:38,484 I like creme fraiche 'cause it definitely has the same tartness, 346 00:14:38,484 --> 00:14:40,266 I like creme fraiche 'cause it definitely has the same tartness, 347 00:14:40,266 --> 00:14:42,867 but it doesn't separate as easily as sour cream. 348 00:14:42,867 --> 00:14:45,166 And I'm adding some white wine, some Worchester sauce, 349 00:14:45,266 --> 00:14:47,066 Dijon mustard and wholegrain mustard. 350 00:14:47,467 --> 00:14:49,000 21 minutes! 351 00:14:51,467 --> 00:14:54,266 Next, I'm cutting my dough into, like, egg-noodle size. 352 00:14:54,367 --> 00:14:58,600 I love cooking pasta, but it requires precision and lots can go wrong. 353 00:14:58,634 --> 00:15:02,166 Here's where Bobby's potential mistake, the fresh noodles. 354 00:15:02,166 --> 00:15:06,800 -[Anne] They're just not gonna stand up to the heavy sauce. -I agree. 355 00:15:06,867 --> 00:15:08,484 -Momma's going back in. -All right. 356 00:15:08,484 --> 00:15:09,266 -Momma's going back in. -All right. 357 00:15:09,266 --> 00:15:11,367 [Alex] 16 minutes and 22 seconds. 358 00:15:13,867 --> 00:15:16,467 Next, to get started on the base of my sauce. 359 00:15:16,467 --> 00:15:18,467 Melt some butter and add the shallots 360 00:15:18,467 --> 00:15:20,100 and then I add my roasted mushrooms 361 00:15:20,100 --> 00:15:23,266 and then my rehydrated porcini mushrooms with some stock 362 00:15:23,367 --> 00:15:26,000 'cause I want all different levels of yummy mushroom flavor. 363 00:15:26,066 --> 00:15:27,800 Oh, my God! This looks delicious. 364 00:15:27,867 --> 00:15:29,500 [Alison] So, this is the base of the sauce. 365 00:15:29,533 --> 00:15:31,734 Pasta is here that I'll toss with it. 366 00:15:31,734 --> 00:15:36,000 -I'm about to add bay leaves, thyme. -Beautiful. 367 00:15:36,066 --> 00:15:38,484 I run and grab heavy cream, Worchester and soy sauce to add a more savory element. 368 00:15:38,484 --> 00:15:41,634 I run and grab heavy cream, Worchester and soy sauce to add a more savory element. 369 00:15:41,634 --> 00:15:44,367 For acid, I'm adding some sherry and cherry wine vinegar. 370 00:15:44,467 --> 00:15:45,800 [audience cheers] 371 00:15:47,100 --> 00:15:48,066 Bleurgh. 372 00:15:49,634 --> 00:15:51,900 Hi. What are you doing? Oh, God. 373 00:15:51,967 --> 00:15:53,367 That's gorgeous. 374 00:15:53,367 --> 00:15:55,367 Oh, that's so annoying. 375 00:15:55,367 --> 00:15:56,900 -Taste this, here. -[Alex] What is this? 376 00:15:56,967 --> 00:15:59,066 There's no herbs in it yet. It's not seasoned yet. 377 00:15:59,066 --> 00:16:00,500 Plenty mustard in there. 378 00:16:00,533 --> 00:16:02,700 It's a lot of mustard, right? Too much? 379 00:16:03,367 --> 00:16:04,500 Probably not. 380 00:16:04,533 --> 00:16:06,266 I think this looks great. 381 00:16:06,367 --> 00:16:08,166 [in high-pitched voice] Okay. 382 00:16:08,166 --> 00:16:08,484 -I'm leaving. -[crowd gasping] 383 00:16:08,484 --> 00:16:09,700 -I'm leaving. -[crowd gasping] 384 00:16:10,367 --> 00:16:12,000 [Alex] 11 minutes left! 385 00:16:14,166 --> 00:16:16,533 [whispering] Bobby might have put too much mustard in his sauce. 386 00:16:16,533 --> 00:16:17,533 Oh, I like that. 387 00:16:19,066 --> 00:16:20,533 [Alison] Woah. 388 00:16:20,533 --> 00:16:23,367 I look over and see that my sauce is starting to overflow. 389 00:16:23,467 --> 00:16:25,367 It needs to reduce a lot more. 390 00:16:25,367 --> 00:16:28,467 I split my sauce up into two pots and add more creme fraiche. 391 00:16:29,734 --> 00:16:31,367 Hopefully, that's gonna add some body 392 00:16:31,467 --> 00:16:32,734 and thicken it a little bit more. 393 00:16:35,166 --> 00:16:36,266 So, I throw my pasta in the water. 394 00:16:36,266 --> 00:16:38,100 I just want a little nutty flavor on the noodles. 395 00:16:38,100 --> 00:16:38,484 Usually it's just butter. 396 00:16:38,484 --> 00:16:39,500 Usually it's just butter. 397 00:16:39,533 --> 00:16:41,367 I'm gonna use some fresh dill as sort of an ode 398 00:16:41,367 --> 00:16:42,634 to the Eastern European flavors 399 00:16:42,634 --> 00:16:44,600 and a little nuttiness with brown butter. 400 00:16:45,867 --> 00:16:48,700 Two and a half minutes, let's do this! 401 00:16:48,734 --> 00:16:50,533 [Alison] I'm marrying my noodles into my sauce 402 00:16:50,533 --> 00:16:53,734 and I'm hoping that the starch in the pasta is gonna help thicken it up. 403 00:16:53,734 --> 00:16:54,900 You see, this is what worries me. 404 00:16:54,967 --> 00:16:57,533 She added the mushrooms to the noodles. 405 00:16:57,533 --> 00:17:00,066 So if there's not enough mushrooms to the... You know? 406 00:17:00,066 --> 00:17:01,734 Yes, I know. That always makes me crazy. 407 00:17:01,734 --> 00:17:02,734 Do something, Anne! 408 00:17:02,734 --> 00:17:05,533 I mean, I am! I'm freaking out over here. 409 00:17:05,533 --> 00:17:07,467 Two minutes! 410 00:17:07,467 --> 00:17:08,484 [Bobby] So, egg noodles in the bottom of the plate, 411 00:17:08,484 --> 00:17:09,166 [Bobby] So, egg noodles in the bottom of the plate, 412 00:17:09,266 --> 00:17:11,266 a little ladle of the mushroom stroganoff sauce, 413 00:17:11,266 --> 00:17:13,000 pickled shallots 414 00:17:13,000 --> 00:17:15,533 and then a little more brown butter on top with the mushrooms. 415 00:17:15,533 --> 00:17:18,467 -Bobby's over there, like, weaving mushrooms together. -I know. 416 00:17:18,467 --> 00:17:20,367 90 seconds! 417 00:17:20,467 --> 00:17:21,734 Alison, please plate! 418 00:17:21,734 --> 00:17:23,266 [groans] Stop! 419 00:17:23,266 --> 00:17:24,233 I'm frazzled. 420 00:17:24,233 --> 00:17:26,266 As quickly as I can, I'm plating my stroganoff 421 00:17:26,367 --> 00:17:29,900 and I need to make sure that I remove those bay leaves and thyme stems. 422 00:17:29,967 --> 00:17:33,066 10, nine, eight... 423 00:17:33,066 --> 00:17:36,634 [Alison] I add my miso breadcrumbs and my pickled mustard seeds. 424 00:17:36,634 --> 00:17:38,484 ...four, three, two, one... 425 00:17:38,484 --> 00:17:40,367 ...four, three, two, one... 426 00:17:40,467 --> 00:17:42,166 -[Anne] That's it! -[audience cheering] 427 00:17:45,266 --> 00:17:46,734 [Bobby] It's not the prettiest dish I've ever made, 428 00:17:46,734 --> 00:17:48,967 but it's a very homey dish. 429 00:17:48,967 --> 00:17:51,867 I think it's gonna come down to whose noodles are better, 430 00:17:51,867 --> 00:17:53,000 whose mushrooms are better. 431 00:17:53,000 --> 00:17:55,500 Aye-ay-aye-ay-aye. 432 00:18:01,734 --> 00:18:04,367 Bobby, Alison, congratulations on finishing your mushroom stroganoff. 433 00:18:05,066 --> 00:18:06,266 -Thank you. -Thank you. 434 00:18:06,266 --> 00:18:08,367 -It was a nailbiter. -Yeah. 435 00:18:08,367 --> 00:18:11,266 Now we'd like to introduce you to your illustrious judges. 436 00:18:11,266 --> 00:18:16,500 First up, chef and TV host Elena Besser. 437 00:18:16,533 --> 00:18:19,500 The owner of Veselka, Jason Birchard. 438 00:18:20,467 --> 00:18:23,533 James Beard award-winner, Karen Akunowicz. 439 00:18:27,467 --> 00:18:29,828 Judges, please dig into the first dish in front of you. 440 00:18:29,828 --> 00:18:30,634 Judges, please dig into the first dish in front of you. 441 00:18:37,266 --> 00:18:41,000 I like that this is a lighter brighter version of a mushroom stroganoff. 442 00:18:41,000 --> 00:18:43,467 The pickled shallots, that little pop of acid 443 00:18:43,467 --> 00:18:46,634 offsets the brown butter and it's a beautiful balance. 444 00:18:48,000 --> 00:18:50,166 At first thought, this looked a little messy. 445 00:18:50,266 --> 00:18:53,467 I would have liked to see a little more creaminess in this. 446 00:18:53,467 --> 00:18:57,066 A mushroom stroganoff should have a little more sour cream base. 447 00:18:57,066 --> 00:18:59,828 I thought that the noodle itself, the thinness of it, 448 00:18:59,828 --> 00:19:00,500 I thought that the noodle itself, the thinness of it, 449 00:19:00,533 --> 00:19:03,867 was a really nice balance to the richness of this dish. 450 00:19:03,867 --> 00:19:07,367 And I really appreciated that crispy texture of the mushrooms. 451 00:19:08,634 --> 00:19:11,100 All right, judges. Let's flip the script. 452 00:19:19,634 --> 00:19:24,266 I like the creaminess in the sour cream and the texture of the pasta, 453 00:19:24,367 --> 00:19:27,100 but not a lot of mushrooms that I tasted in this. 454 00:19:28,500 --> 00:19:29,828 [Karen] Visually, this dish is beautiful. 455 00:19:29,828 --> 00:19:30,066 [Karen] Visually, this dish is beautiful. 456 00:19:30,066 --> 00:19:32,266 I love the texture, the pickled mustard seeds, 457 00:19:32,266 --> 00:19:34,166 the breadcrumbs, the campanelle. 458 00:19:34,166 --> 00:19:36,533 I was excited about the miso and the walnut 459 00:19:36,533 --> 00:19:40,367 in the dish, but the cream sauce felt a little bit watery to me. 460 00:19:40,367 --> 00:19:44,367 I thought it was super creative to pickle the mustard seeds. 461 00:19:44,367 --> 00:19:47,066 It hits your eye. It feels very elegant. 462 00:19:47,066 --> 00:19:50,367 I really appreciated the ribboned noodle 463 00:19:50,467 --> 00:19:52,634 and the miso was really creative too. 464 00:19:52,634 --> 00:19:55,367 However, the mushroom felt a little bit mushy. 465 00:19:55,367 --> 00:19:58,000 I was left wanting a little bit more. 466 00:19:58,000 --> 00:19:59,828 [Anne] Judges, now it's time to cast your votes. 467 00:19:59,828 --> 00:20:01,734 [Anne] Judges, now it's time to cast your votes. 468 00:20:01,734 --> 00:20:04,867 I'm definitely worried that the judges think that my sauce was too thin, 469 00:20:04,867 --> 00:20:08,900 but I am confident that they liked the flavors that are brought to the dish. 470 00:20:08,967 --> 00:20:10,166 We have our winner. 471 00:20:11,166 --> 00:20:12,600 And that winner is... 472 00:20:17,100 --> 00:20:18,100 Chef Bobby Flay. 473 00:20:18,100 --> 00:20:19,700 [audience cheers] 474 00:20:21,266 --> 00:20:25,367 I'm disappointed because some of the mistakes I made were really simple. 475 00:20:25,467 --> 00:20:28,166 But I came here to make sure that my son knows 476 00:20:28,166 --> 00:20:29,828 that it's good to put yourself out there, no matter the results. 477 00:20:29,828 --> 00:20:31,166 that it's good to put yourself out there, no matter the results. 478 00:20:35,100 --> 00:20:37,100 Chef, I loved the mushroom stroganoff. 479 00:20:37,100 --> 00:20:39,166 The noodles were as light as a feather 480 00:20:39,166 --> 00:20:42,066 and the brown butter made everything so harmonious. 481 00:20:42,066 --> 00:20:45,000 I only want to eat mushroom stroganoff like this for the rest of my life. 482 00:20:45,066 --> 00:20:46,700 -So, congratulations. -Thank you so much. 483 00:20:46,734 --> 00:20:51,800 Who knew that the key to mushroom stroganoff was lots of mustard? 484 00:20:51,867 --> 00:20:54,533 -Yeah, I didn't know that. Noted, Bobby. -[laughs] Yeah. 485 00:20:54,533 --> 00:20:57,967 Well, looks like my stroganoff was the best in the shroom. 486 00:20:57,967 --> 00:20:59,000 [audience cheers]