1
00:00:02,367 --> 00:00:05,500
I'm Bobby Flay. Each week,
one great chef will try
to take me down in my house.
2
00:00:05,500 --> 00:00:07,066
I'm not worried
about Bobby.
3
00:00:07,066 --> 00:00:08,266
-What?
-Ooh!
4
00:00:08,266 --> 00:00:11,266
This culinary battle
is gonna shakedown
in two rounds.
5
00:00:11,266 --> 00:00:14,867
Round One, to get to me,
two contenders have
to go through each other
6
00:00:14,867 --> 00:00:17,000
using an ingredient
of my choice.
7
00:00:17,000 --> 00:00:18,367
Let's do it!
8
00:00:18,367 --> 00:00:19,734
[Bobby] Two people
that know me well
9
00:00:19,734 --> 00:00:22,066
will decide who's got
the skills to beat me.
10
00:00:22,066 --> 00:00:23,433
Yeah!
11
00:00:23,433 --> 00:00:25,867
[Bobby] Round two,
I go head-to-head
with the winning contender.
12
00:00:25,867 --> 00:00:29,266
It's their turn to surprise me
with their signature dish.
13
00:00:29,266 --> 00:00:30,000
♪ Branzino ♪
14
00:00:30,000 --> 00:00:30,867
♪ Branzino ♪
15
00:00:30,867 --> 00:00:32,467
-Was that distracting?
-You're done.
16
00:00:32,467 --> 00:00:34,166
This is gonna be
the first one I don't finish.
17
00:00:34,166 --> 00:00:35,867
-Flay is in trouble!
-Whoo!
18
00:00:35,867 --> 00:00:36,867
[Bobby] Bottom line...
19
00:00:36,867 --> 00:00:37,700
No!
20
00:00:37,700 --> 00:00:39,066
...everyone's out to beat me.
21
00:00:42,700 --> 00:00:44,266
Here we go,
lights, camera, action.
22
00:00:44,266 --> 00:00:46,367
Who's ready for a great show?
23
00:00:46,367 --> 00:00:47,500
[cheering]
24
00:00:47,500 --> 00:00:50,100
Please welcome two people
ready for their closeup.
25
00:00:50,100 --> 00:00:52,000
It's Food Network's
Geoffrey Zakarian
26
00:00:52,000 --> 00:00:55,634
and entrepreneur
and supermodel
Ashley Graham.
27
00:00:56,734 --> 00:00:57,700
All right.
28
00:00:57,700 --> 00:00:59,000
Bringing the beauty.
29
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[laughs]
30
00:01:00,000 --> 00:01:00,367
[laughs]
31
00:01:00,367 --> 00:01:01,500
[cheering]
32
00:01:01,500 --> 00:01:02,467
Ashley, welcome.
33
00:01:02,467 --> 00:01:03,634
Thanks for having me.
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00:01:03,634 --> 00:01:05,367
Uh, I've been
a huge admirer of yours.
35
00:01:05,367 --> 00:01:06,867
Tell us about your new show
because you're part of--
36
00:01:06,867 --> 00:01:08,700
-[both] Yes.
-You're part of the, uh,
Warner Bros. Discovery
37
00:01:08,700 --> 00:01:10,700
-family now.
-I know.
Now we're a family.
38
00:01:10,700 --> 00:01:13,600
-[Bobby] I know.
-It's called HGTV's
Barbie Dreamhouse Challenge.
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00:01:13,600 --> 00:01:16,100
And we are making-over
this amazing home
40
00:01:16,100 --> 00:01:18,000
into the Barbie Dreamhouse.
41
00:01:18,000 --> 00:01:19,266
But it's everybody
that you love
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00:01:19,266 --> 00:01:21,734
from HGTV is doing a role.
43
00:01:21,734 --> 00:01:22,867
-Part of it, yeah.
-[Ashley] Yes.
44
00:01:22,867 --> 00:01:24,533
Where you a Barbie kid
when you were growing up?
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00:01:24,533 --> 00:01:27,467
I love Barbie. In fact,
Mattel made a Barbie
in my likeness.
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00:01:27,467 --> 00:01:29,367
-Oh, that's so cool.
-She's got curves.
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00:01:29,367 --> 00:01:30,000
-[Bobby] Love that.
-She's the real deal.
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00:01:30,000 --> 00:01:30,734
-[Bobby] Love that.
-She's the real deal.
49
00:01:30,734 --> 00:01:32,734
Yeah, so this should be
quite an evening tonight.
50
00:01:32,734 --> 00:01:34,867
This is gonna be fun.
So, we're against him,
by the way.
51
00:01:34,867 --> 00:01:36,367
Yeah, that's the hard
part, though...
52
00:01:36,367 --> 00:01:37,967
-Starting now.
-...because I do love you.
53
00:01:37,967 --> 00:01:39,066
That will all change.
54
00:01:39,066 --> 00:01:40,266
You hang around
Geoffrey long enough,
55
00:01:40,266 --> 00:01:41,600
you'll go join
the bandwagon. All right,
56
00:01:41,600 --> 00:01:43,533
-bring out the chefs.
-Let's go.
57
00:01:43,533 --> 00:01:46,600
So, our first contender
is just as skilled
with a paint brush
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00:01:46,600 --> 00:01:47,600
as she is in the kitchen.
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00:01:47,600 --> 00:01:49,600
-Hmm.
-[Ashley] Please welcome
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00:01:49,600 --> 00:01:52,166
chef and artist,
Maiya Keck.
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00:01:59,467 --> 00:02:00,000
Beautiful painting.
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00:02:00,000 --> 00:02:01,500
Beautiful painting.
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00:02:01,500 --> 00:02:04,467
Our next contender
has trained under
some of the best chefs
64
00:02:04,467 --> 00:02:07,867
in the country.
It's Chef Brian Cripps.
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00:02:07,867 --> 00:02:09,233
[audience cheering]
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00:02:16,367 --> 00:02:17,967
Maiya, Brian, welcome.
How are you doing?
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00:02:17,967 --> 00:02:20,467
-[Maiya and Brian] Good.
-Maiya, you have the rose
colored glasses on tonight.
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00:02:20,467 --> 00:02:23,600
-You ready?
-Yes. I'm so ready
to beat you into a corner.
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00:02:23,600 --> 00:02:25,000
-I like it.
-[chuckles]
70
00:02:25,000 --> 00:02:27,867
Okay. I'm gonna give
you a single ingredient
of my choice,
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00:02:27,867 --> 00:02:30,000
and you must make
that ingredient the star
of your dish,
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00:02:30,000 --> 00:02:31,066
and you must make
that ingredient the star
of your dish,
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00:02:31,066 --> 00:02:32,533
and that ingredient is...
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00:02:33,166 --> 00:02:34,066
couscous.
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00:02:34,066 --> 00:02:35,166
[audience gasping
and cheering]
76
00:02:37,700 --> 00:02:39,867
It's challenging,
the base ingredient,
you know?
77
00:02:39,867 --> 00:02:41,266
It's better than giving
you an onion.
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00:02:41,266 --> 00:02:43,000
-For sure.
-That's a very
base ingredient.
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00:02:43,000 --> 00:02:45,000
What about you?
You painting this picture
in your mind?
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00:02:45,000 --> 00:02:46,367
-See how I did that?
-[laughs]
81
00:02:46,367 --> 00:02:49,700
All right, guys,
20 minutes to get loose
with this couscous.
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00:02:49,700 --> 00:02:50,634
Ah-ha!
83
00:02:50,867 --> 00:02:52,166
Let's go!
84
00:02:52,166 --> 00:02:53,900
Whoo! Whoo!
85
00:02:57,533 --> 00:02:58,734
Very small pasta.
86
00:02:58,734 --> 00:03:00,000
It really is easy to cook,
you just put
boiling water over it.
87
00:03:00,000 --> 00:03:01,367
It really is easy to cook,
you just put
boiling water over it.
88
00:03:01,367 --> 00:03:02,867
-Oh.
-And in 10 minutes,
it's ready.
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00:03:02,867 --> 00:03:05,066
[Bobby] I'm thinking, like,
more a brothy kinda thing.
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00:03:05,066 --> 00:03:07,266
Like, a tomato, fennel,
saffron broth.
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00:03:07,266 --> 00:03:08,100
[Ashley] Mmm.
92
00:03:08,100 --> 00:03:10,166
I love couscous,
but I'm really hoping
93
00:03:10,166 --> 00:03:11,533
it's not a salad situation,
94
00:03:11,533 --> 00:03:12,734
'cause I feel like
that's super boring.
95
00:03:12,734 --> 00:03:14,166
Maiya, what are you making?
96
00:03:14,166 --> 00:03:16,333
I'm gonna do
a couscous salad.
97
00:03:17,266 --> 00:03:19,533
So, I'm making
a couscous salad
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00:03:19,533 --> 00:03:21,100
with Mediterranean flavors,
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00:03:21,100 --> 00:03:22,700
and almond breadcrumbs.
100
00:03:22,700 --> 00:03:26,367
So I'm going to soak currants
in balsamic vinegar.
101
00:03:26,367 --> 00:03:28,066
Then I wanna get
my couscous started.
102
00:03:28,066 --> 00:03:30,000
It just steeps
in boiling water,
103
00:03:30,000 --> 00:03:30,867
It just steeps
in boiling water,
104
00:03:30,867 --> 00:03:33,867
and then I'm going
to pickle some shallots
with some vinegar
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00:03:33,867 --> 00:03:35,266
and grenadine.
106
00:03:35,266 --> 00:03:38,367
I love the agrodolce flavors
of Italy,
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00:03:38,367 --> 00:03:40,533
which is a little sweet
and a little sour.
108
00:03:42,867 --> 00:03:44,533
My father lived in Rome
for eight years,
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00:03:44,533 --> 00:03:46,467
so I had this
amazing opportunity
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00:03:46,467 --> 00:03:48,867
to absorb
the flavors of Italy.
111
00:03:48,867 --> 00:03:51,734
So in college,
I was studying painting
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00:03:51,734 --> 00:03:53,367
and working in kitchens.
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00:03:53,367 --> 00:03:56,166
I was really becoming
very passionate about food.
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00:03:56,166 --> 00:03:59,066
I moved to Marfa, Texas,
where I opened
my own restaurant,
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00:03:59,066 --> 00:04:00,000
focusing on
Northern Italian cuisine.
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00:04:00,000 --> 00:04:01,266
focusing on
Northern Italian cuisine.
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00:04:01,266 --> 00:04:04,734
Today, I'm the chef
and owner of
The Get Go grocery.
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00:04:04,734 --> 00:04:06,367
It's an independent store
119
00:04:06,367 --> 00:04:11,000
that provides the community
with all the things that
a home chef would want.
120
00:04:11,000 --> 00:04:13,734
So, I'm here today
just competing for myself.
121
00:04:13,734 --> 00:04:15,734
I wanna know
that I can beat Bobby Flay,
122
00:04:15,734 --> 00:04:16,734
and I think I can.
123
00:04:19,000 --> 00:04:21,166
Brian, what are
you making exactly?
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00:04:21,166 --> 00:04:23,634
I'm gonna go
with the same route,
do a little couscous salad,
125
00:04:23,634 --> 00:04:26,000
put it on top
of some harissa yogurt.
126
00:04:26,000 --> 00:04:28,367
I love you were like, "I hope
nobody makes a salad."
127
00:04:28,367 --> 00:04:29,600
-They're both salads.
-Both, two.
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00:04:29,600 --> 00:04:30,000
[Bobby] Exactly.
129
00:04:30,000 --> 00:04:31,100
[Bobby] Exactly.
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00:04:31,100 --> 00:04:33,533
I'm using the couscous
as the main component
of the salad.
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00:04:33,533 --> 00:04:35,734
It's going to tie
all of the flavors together.
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00:04:35,734 --> 00:04:37,166
I've got the couscous going,
133
00:04:37,166 --> 00:04:39,100
so I peel some
lemon zest in there,
134
00:04:39,100 --> 00:04:40,734
add a little bit
of salt and olive oil.
135
00:04:40,734 --> 00:04:42,266
And then take
the boiling water,
136
00:04:42,266 --> 00:04:45,433
pour it over the top
and warp in a plastic warp
to get it steeping.
137
00:04:47,867 --> 00:04:49,967
I first wanted to be a cook
when I was about
eight years old.
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00:04:49,967 --> 00:04:52,166
I made an omelet
for Mother's Day
for my mom,
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00:04:52,166 --> 00:04:55,266
and ever since then,
I just was infatuated
by food.
140
00:04:55,266 --> 00:04:57,367
Took my first
restaurant job at 18,
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00:04:57,367 --> 00:04:58,734
and I just knew I was home.
142
00:04:58,734 --> 00:05:00,000
At age 22, I packed up
and moved to San Francisco
143
00:05:00,000 --> 00:05:01,734
At age 22, I packed up
and moved to San Francisco
144
00:05:01,734 --> 00:05:04,166
and worked at a handful
of Michelin Star restaurants.
145
00:05:04,166 --> 00:05:06,266
And now I'm the executive
chef of Tre Rivali
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00:05:06,266 --> 00:05:07,634
in Milwaukee, Wisconsin.
147
00:05:07,634 --> 00:05:11,000
We do
a Mediterranean-inspired menu
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00:05:11,000 --> 00:05:12,266
with seasonal ingredients.
149
00:05:12,266 --> 00:05:13,700
I'm here to put
Milwaukee on the map,
150
00:05:13,700 --> 00:05:16,433
and Bobby's just
the last mountain to climb.
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00:05:17,066 --> 00:05:18,367
All right, 15 minutes.
152
00:05:18,367 --> 00:05:20,367
[cheering]
153
00:05:20,367 --> 00:05:22,066
Okay, so I see zucchini.
Are you doing
154
00:05:22,066 --> 00:05:23,634
a hot, cold, in-between--
155
00:05:23,634 --> 00:05:25,066
[Maiya] I'm doing
in-between.
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00:05:25,066 --> 00:05:26,500
-[Geoffrey] In-between.
-[Maiya] It's gonna be
room temperature.
157
00:05:26,500 --> 00:05:27,700
All right, let's give it up.
158
00:05:27,700 --> 00:05:28,634
[audience cheering]
159
00:05:28,634 --> 00:05:30,000
Chef, two
of my favorite things,
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00:05:30,000 --> 00:05:30,367
Chef, two
of my favorite things,
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00:05:30,367 --> 00:05:32,734
-couscous and pomegranates.
-[Brian] Yeah.
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00:05:32,734 --> 00:05:34,266
-So, what are you making?
-A little harissa yogurt.
163
00:05:34,266 --> 00:05:37,367
I'm using harissa yogurt
to add a little bit
of fat to the dish
164
00:05:37,367 --> 00:05:38,367
as well as some heat.
165
00:05:38,367 --> 00:05:40,100
[Geoffrey] All right,
make it great,
166
00:05:40,100 --> 00:05:41,367
because in your next
challenge, one of you two,
167
00:05:41,367 --> 00:05:42,367
is going up
with that guy over there.
168
00:05:42,367 --> 00:05:43,367
He's pretty good.
169
00:05:43,367 --> 00:05:44,367
All right, thank you.
170
00:05:44,367 --> 00:05:46,000
[cheering]
171
00:05:46,000 --> 00:05:47,867
[Maiya] I wanna get
a nice crunchy element,
172
00:05:47,867 --> 00:05:49,867
so I put a little
panko breadcrumbs.
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00:05:49,867 --> 00:05:53,100
And I grind up
the marcona almonds
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00:05:53,100 --> 00:05:54,166
and I throw those
into the pan.
175
00:05:55,600 --> 00:05:57,500
At this point in time,
I wanna add a little crunch.
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00:05:57,500 --> 00:05:59,100
Hey, you took
my marconas, huh?
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00:05:59,100 --> 00:06:00,000
She has them,
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00:06:00,000 --> 00:06:00,166
She has them,
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00:06:00,166 --> 00:06:02,700
so I switch up and grab
the skin-on almonds.
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00:06:02,700 --> 00:06:05,600
[Ashley] I don't know
with the difference
of a marcona almonds--
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00:06:05,600 --> 00:06:06,700
They're fancier almonds.
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00:06:06,700 --> 00:06:08,367
-[Ashley] Ah.
-[Geoffrey] Some say
a bit sweeter.
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00:06:08,367 --> 00:06:10,867
It's twice the cost
of the regular almonds,
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00:06:10,867 --> 00:06:11,867
but if you toast it,
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00:06:11,867 --> 00:06:13,266
I don't think
you're gonna have a problem.
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00:06:13,266 --> 00:06:14,734
I think I'm gonna go
check in on Maiya.
187
00:06:14,734 --> 00:06:16,433
Eight minutes
and 30 seconds.
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00:06:18,266 --> 00:06:20,467
Maiya, you started
as a painter
189
00:06:20,467 --> 00:06:21,500
and now you're a chef?
190
00:06:21,500 --> 00:06:22,867
Hey, how does those
two go together?
191
00:06:22,867 --> 00:06:24,867
The creative energy
is very similar.
192
00:06:24,867 --> 00:06:26,467
Do you have a dairy
that you're putting in?
193
00:06:26,467 --> 00:06:27,533
That's a good question.
194
00:06:27,533 --> 00:06:29,266
Ashley is asking me
about dairy,
195
00:06:29,266 --> 00:06:30,000
So, yes, I'm thinking
a yogurt sauce would
be perfect
196
00:06:30,000 --> 00:06:32,467
So, yes, I'm thinking
a yogurt sauce would
be perfect
197
00:06:32,467 --> 00:06:34,100
with fresh basil.
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00:06:34,100 --> 00:06:35,233
[whirring]
199
00:06:36,600 --> 00:06:37,867
-[Ashley] Brian.
-[Brian] Hey,
how are you doing?
200
00:06:37,867 --> 00:06:39,967
-Representing the Midwest.
-Yeah, you know it.
201
00:06:39,967 --> 00:06:41,100
I'm a Nebraska girl.
202
00:06:41,100 --> 00:06:42,867
I'm liking what
I'm seeing so far.
203
00:06:42,867 --> 00:06:45,467
[Brian] I'm just gonna add
some of these almonds
here for a crunch.
204
00:06:45,467 --> 00:06:46,600
-All right, good luck, Brian.
-[Brian] Yeah,
205
00:06:46,600 --> 00:06:47,700
-thank you so much.
-[Ashley] Excited to try it.
206
00:06:47,700 --> 00:06:49,967
All right, guys, coming up
on six minutes.
207
00:06:49,967 --> 00:06:51,100
Wow.
208
00:06:51,100 --> 00:06:52,066
[cheering]
209
00:06:53,166 --> 00:06:55,166
[Maiya] I strain the shallots
210
00:06:55,166 --> 00:06:56,600
and add Calabrian chilies.
211
00:06:56,600 --> 00:06:58,734
So then,
when cooking couscous,
212
00:06:58,734 --> 00:07:00,000
you don't want it
to clump up.
213
00:07:00,000 --> 00:07:01,000
you don't want it
to clump up.
214
00:07:01,000 --> 00:07:03,867
So you take a fork
and you fluff it.
215
00:07:03,867 --> 00:07:06,367
And I combine
everything into the bowl
216
00:07:06,367 --> 00:07:10,266
with some salty elements
like olives and capers.
217
00:07:10,266 --> 00:07:12,166
And now, I just toss
everything together
218
00:07:12,166 --> 00:07:14,634
along with the mint
and arugula.
219
00:07:15,166 --> 00:07:16,533
[Bobby] Two minutes to go.
220
00:07:17,266 --> 00:07:18,867
All right,
you gotta start plating.
221
00:07:18,867 --> 00:07:21,700
[Maiya] First, I put a dallop
of the Greek yogurt
on the plate
222
00:07:21,700 --> 00:07:23,166
and then, couscous salad,
223
00:07:23,166 --> 00:07:27,166
my pickled shallots
and the toasted breadcrumbs.
224
00:07:27,166 --> 00:07:28,634
[Brian] So, with the yogurt
down on the plate,
225
00:07:28,634 --> 00:07:30,000
I add the salad.
226
00:07:30,000 --> 00:07:30,500
I add the salad.
227
00:07:30,500 --> 00:07:32,634
[all] Ten, nine...
228
00:07:32,634 --> 00:07:35,500
[Maiya] I dice up some chives
so there's a green element.
229
00:07:35,500 --> 00:07:37,100
[all] ...five...
230
00:07:37,100 --> 00:07:39,166
[Brian] A couple quick swirls
of pomegranate molasses
to finish the dish.
231
00:07:39,166 --> 00:07:40,367
[all] ...two, one.
232
00:07:40,367 --> 00:07:42,000
-[bell dings]
-[audience cheering]
233
00:07:44,000 --> 00:07:45,533
[Maiya] I'm feeling
pretty confidant.
234
00:07:45,533 --> 00:07:47,166
I have a good flavor profile,
235
00:07:47,166 --> 00:07:50,700
and I haven't forgotten
that couscous is the star.
236
00:07:50,700 --> 00:07:51,967
[Brian] My dish
will beat up Maiya
237
00:07:51,967 --> 00:07:53,700
because of
the complex flavors,
238
00:07:53,700 --> 00:07:55,166
little bit of heat,
little bit of sweetness.
239
00:07:55,166 --> 00:07:57,634
Kinda has everything
that you're looking
for in a dish.
240
00:08:01,533 --> 00:08:03,533
So, it is my first time here,
241
00:08:03,533 --> 00:08:07,734
and I am really counting
on one of you to beat Bobby.
242
00:08:07,734 --> 00:08:09,000
[Geoffrey] Okay, Chef Maiya,
you're up first.
243
00:08:09,000 --> 00:08:09,900
Tell us what you made.
244
00:08:09,900 --> 00:08:12,166
A Mediterranean
couscous salad.
245
00:08:12,166 --> 00:08:14,100
It has toasted breadcrumb
246
00:08:14,100 --> 00:08:16,467
with a Greek yogurt.
247
00:08:16,467 --> 00:08:19,367
The couscous, it's fluffy,
it's cooked perfectly,
248
00:08:19,367 --> 00:08:21,467
very well-seasoned.
249
00:08:21,467 --> 00:08:23,000
Just... It's a little
one note.
250
00:08:23,000 --> 00:08:26,000
This needs something else
to sort of, like, carry it.
251
00:08:26,000 --> 00:08:27,734
See, I would have
taken something away.
252
00:08:27,734 --> 00:08:29,533
'Cause it's a little
bit too salty.
253
00:08:29,533 --> 00:08:30,146
But the creaminess
with the textures
254
00:08:30,146 --> 00:08:33,367
But the creaminess
with the textures
255
00:08:33,367 --> 00:08:35,100
was, like, really spot on.
256
00:08:35,100 --> 00:08:36,533
Brian, what did you make?
257
00:08:36,533 --> 00:08:39,100
I made a pomegranate
couscous salad
258
00:08:39,100 --> 00:08:40,533
on top of harissa yogurt.
259
00:08:42,634 --> 00:08:44,100
[Geoffrey] It's yummy,
and I love pomegranates.
260
00:08:44,100 --> 00:08:46,467
And I love what you did
with the couscous
with the lemon peel.
261
00:08:46,467 --> 00:08:47,734
It sort of woke up everything.
262
00:08:48,533 --> 00:08:50,100
Both have cooked
their couscous well,
263
00:08:50,100 --> 00:08:52,100
but, oh, you got
some lumps going on.
264
00:08:52,100 --> 00:08:53,634
I'm obsessed
with the pomegranates.
265
00:08:53,634 --> 00:08:56,600
And the lettuce
with the couscous is good.
266
00:08:56,600 --> 00:08:59,000
But I will say,
it's a little bit spicey.
267
00:08:59,000 --> 00:09:00,146
This is gonna be really hard.
268
00:09:00,146 --> 00:09:00,166
This is gonna be really hard.
269
00:09:00,166 --> 00:09:01,734
All right.
270
00:09:01,734 --> 00:09:03,100
[Brian] Knowing
that the couscous was lumpy,
271
00:09:03,100 --> 00:09:04,800
I should have taken
my time a little bit more.
272
00:09:04,800 --> 00:09:07,000
But everything on my plate
was a cohesive bite.
273
00:09:07,000 --> 00:09:10,166
The chef moving forward
tonight to beat Bobby is...
274
00:09:12,634 --> 00:09:14,467
Chef Brian.
275
00:09:14,467 --> 00:09:15,634
[audience cheering]
276
00:09:15,634 --> 00:09:17,100
Ah!
277
00:09:17,100 --> 00:09:20,734
I just didn't do quite enough
to give it that fiery push.
278
00:09:20,734 --> 00:09:22,367
But Brian's gonna beat Bobby.
279
00:09:22,367 --> 00:09:25,900
You won because you layered
the flavors better.
280
00:09:25,900 --> 00:09:27,634
-Thank you.
-[Ashley] What does
it mean to you
281
00:09:27,634 --> 00:09:29,100
-to beat Bobby?
-It means a lot.
282
00:09:29,100 --> 00:09:30,146
He's been around,
been around for a long time.
283
00:09:30,146 --> 00:09:30,734
He's been around,
been around for a long time.
284
00:09:30,734 --> 00:09:33,000
-Long time.
-And I'm the future.
285
00:09:33,000 --> 00:09:34,000
-Okay.
-Here we go.
286
00:09:34,000 --> 00:09:36,000
-Let's hope so.
Come on.
-All right, Brian!
287
00:09:36,000 --> 00:09:37,266
[cheering]
288
00:09:44,467 --> 00:09:45,734
-Congratulations.
-Thank you.
289
00:09:45,734 --> 00:09:47,166
All right, chef,
what are we cooking tonight?
290
00:09:47,166 --> 00:09:48,634
What is your signature dish?
291
00:09:48,634 --> 00:09:50,533
My dish tonight is...
292
00:09:52,467 --> 00:09:53,367
lamb kofta.
293
00:09:53,367 --> 00:09:54,734
Ooh, kofta.
294
00:09:54,734 --> 00:09:56,900
-I love lamb.
-He's my people.
295
00:09:56,900 --> 00:09:59,367
Geoffrey, can I have
your kofta recipe, please?
296
00:09:59,367 --> 00:10:00,146
No.
297
00:10:00,146 --> 00:10:00,800
No.
298
00:10:00,800 --> 00:10:02,000
[both laugh]
299
00:10:02,000 --> 00:10:03,367
[Geoffrey] All right,
so to keep things fair,
300
00:10:03,367 --> 00:10:06,634
three judges are standing by
to do a blind taste test.
301
00:10:06,634 --> 00:10:07,700
You got this, right, Brian?
302
00:10:07,700 --> 00:10:10,100
-Oh, I got this.
-Chefs, you got 45 minutes.
303
00:10:10,100 --> 00:10:11,367
Your time stars now.
304
00:10:11,367 --> 00:10:12,900
[audience cheering]
305
00:10:14,600 --> 00:10:16,266
Uh-oh, he already
dropped the apron.
306
00:10:16,266 --> 00:10:18,433
This isn't
a good start, Bobby.
307
00:10:22,166 --> 00:10:24,166
It's basically pita
with some meat in it.
308
00:10:24,166 --> 00:10:26,166
This dish needs
warm spices, right?
309
00:10:26,166 --> 00:10:28,000
Cinnamon, cumin and coriander.
310
00:10:28,000 --> 00:10:29,734
You need to get
that flavor in it.
It's like a meatball.
311
00:10:29,734 --> 00:10:30,146
You sort of like form it
around long metal skewers.
312
00:10:30,146 --> 00:10:32,166
You sort of like form it
around long metal skewers.
313
00:10:32,166 --> 00:10:34,900
-And then you put it--
-Hot coals or hot grill.
314
00:10:34,900 --> 00:10:37,467
[Brian] My signature dish
is lamb kofta
315
00:10:37,467 --> 00:10:38,467
with fresh pita,
316
00:10:38,467 --> 00:10:39,734
tzatziki and chermoula.
317
00:10:39,734 --> 00:10:41,266
I've made this dish
a million times.
318
00:10:41,266 --> 00:10:43,533
It's one of my top sellers
at the restaurant.
319
00:10:43,533 --> 00:10:45,266
First thing, I wanna get
the pita dough
working right way.
320
00:10:45,266 --> 00:10:48,100
I'm using flour, yeast,
sugar and salt.
321
00:10:48,100 --> 00:10:49,367
-Do you make
your own pita dough?
-Oh, yeah.
322
00:10:49,367 --> 00:10:52,533
-Oh! Bobby Flay
doesn't know how to do that.
-[Ashley] Wow.
323
00:10:52,533 --> 00:10:54,467
-It's flour and water.
-[Brian laughs]
324
00:10:54,467 --> 00:10:56,734
Beating Bobby
with my lamp kofta
will prove
325
00:10:56,734 --> 00:10:58,867
that I'm someone
to be taken seriously
326
00:10:58,867 --> 00:11:00,146
in Milwaukee
and across the country.
327
00:11:00,146 --> 00:11:00,900
in Milwaukee
and across the country.
328
00:11:00,900 --> 00:11:03,266
After I've portioned
out the pita,
329
00:11:03,266 --> 00:11:05,333
I place it near
the stove to raise.
330
00:11:06,867 --> 00:11:10,734
[Bobby] So, I'm making
a pomegranate glaze
lamb kofta
331
00:11:10,734 --> 00:11:13,533
with a crispy pita salad
332
00:11:13,533 --> 00:11:15,900
and a yogurt and tahini sauce.
333
00:11:15,900 --> 00:11:18,800
So, I start sweating
some onions and garlic,
334
00:11:18,800 --> 00:11:20,533
tomato paste, some harissa,
335
00:11:20,533 --> 00:11:21,734
get some of that
heat in there.
336
00:11:21,734 --> 00:11:24,800
And then some warm spices
like allspice and cinnamon.
337
00:11:24,800 --> 00:11:26,734
Hey, Bobby, what is your plan?
338
00:11:26,734 --> 00:11:28,367
Just gonna make some
delicious lamb kofta.
339
00:11:28,367 --> 00:11:30,100
-Period?
-Yeah, more or less.
340
00:11:30,100 --> 00:11:30,146
Well, that looks good,
especially that store-bought
ground lamb.
341
00:11:30,146 --> 00:11:32,533
Well, that looks good,
especially that store-bought
ground lamb.
342
00:11:33,266 --> 00:11:35,533
And then I'm gonna get
it going on a skewer.
343
00:11:36,367 --> 00:11:37,867
Brian, what are
you grinding up there?
344
00:11:37,867 --> 00:11:39,367
I'm gonna be grinding
some lamb shoulder.
345
00:11:39,367 --> 00:11:41,634
Just under 35 minutes.
346
00:11:43,166 --> 00:11:44,066
Come on.
347
00:11:44,066 --> 00:11:46,000
I love that you're grinding
your own lamb.
348
00:11:46,000 --> 00:11:48,100
And I love that you're making
your own pita.
349
00:11:48,100 --> 00:11:50,000
-Yes.
-That is real cooking.
350
00:11:50,000 --> 00:11:51,000
[Brian] Yes, it is.
351
00:11:51,000 --> 00:11:52,367
All right, good luck.
352
00:11:52,367 --> 00:11:54,367
[Brian] I wanna grind
my own meat today
353
00:11:54,367 --> 00:11:57,467
because I'm able to control
the fat content.
354
00:11:57,467 --> 00:11:59,634
Then I'm going
to season with salt,
355
00:11:59,634 --> 00:12:00,146
paprika, coriander and cumin
and cilantro and parsley.
356
00:12:00,146 --> 00:12:02,734
paprika, coriander and cumin
and cilantro and parsley.
357
00:12:02,734 --> 00:12:05,166
And then I wanna feed it
through the grinder.
358
00:12:05,166 --> 00:12:08,266
And I'm ready to go,
so it's time to start
shaping the kofta.
359
00:12:09,467 --> 00:12:10,900
Skewers.
360
00:12:10,900 --> 00:12:13,166
So are you doing like
a sauce, like a cool sauce
for this, or just--
361
00:12:13,166 --> 00:12:15,533
Yeah, I'm gonna do,
like, a yogurt tahini
362
00:12:15,533 --> 00:12:17,367
and, uh, pita salad,
363
00:12:17,367 --> 00:12:19,000
-with pomegranates,
feta cheese.
-Very nice.
364
00:12:19,000 --> 00:12:20,467
Well, it looks good.
I don't know, though.
365
00:12:20,467 --> 00:12:22,100
All right, Wisconsin,
I love it.
366
00:12:22,100 --> 00:12:23,166
[audience cheering]
367
00:12:23,166 --> 00:12:25,800
[Geoffrey] Wow.
The question I have for Bobby
368
00:12:25,800 --> 00:12:27,734
is his kofta is like that.
369
00:12:27,734 --> 00:12:28,900
-Like a corndog?
-This might cook
370
00:12:28,900 --> 00:12:30,146
and that might cook unevenly
on the skewer.
371
00:12:30,146 --> 00:12:31,100
and that might cook unevenly
on the skewer.
372
00:12:31,100 --> 00:12:33,000
And look at Brian's.
He's gonna make it even.
373
00:12:33,000 --> 00:12:35,467
-See, you've gotta make it
even, or it won't cook right.
-Yep. Yep.
374
00:12:35,467 --> 00:12:38,900
I put it in the blast chiller
so it'll just stay on the, uh,
skewer better.
375
00:12:39,900 --> 00:12:41,700
[Brian] I wanna make sure
that the lamb is chilled,
376
00:12:41,700 --> 00:12:44,100
otherwise, it'll fall off
the skewer, break apart.
377
00:12:44,100 --> 00:12:46,533
Now is the time to start
rolling out the pita,
378
00:12:46,533 --> 00:12:47,734
getting them grilled.
379
00:12:47,734 --> 00:12:48,600
[Geoffrey] Look, look, look.
380
00:12:48,600 --> 00:12:50,266
-That's the real deal.
-He's doing it.
381
00:12:52,100 --> 00:12:54,700
Oh, beautiful.
382
00:12:54,700 --> 00:12:56,467
And then it needs
a little bit of extra heat,
383
00:12:56,467 --> 00:12:58,166
so I toss it in the oven.
384
00:13:00,467 --> 00:13:02,367
[Ashley gasps] Bobby,
your sourdough pita
385
00:13:02,367 --> 00:13:04,467
looks so lame.
386
00:13:04,467 --> 00:13:07,266
Especially 'cause you know
Brian just made
some homemade pita
387
00:13:07,266 --> 00:13:09,100
in, like, five seconds.
388
00:13:09,100 --> 00:13:11,100
[Bobby] I'm not using pita
as a wrap for this.
389
00:13:11,100 --> 00:13:12,900
To me, this is more
about the lamb,
390
00:13:12,900 --> 00:13:14,467
eating it with some
crunchy salad
391
00:13:14,467 --> 00:13:16,533
and having the pita
running through it.
392
00:13:16,533 --> 00:13:18,000
So I'm making
a crispy pita chip.
393
00:13:18,000 --> 00:13:19,467
[Geoffrey] The judges
will know the difference
394
00:13:19,467 --> 00:13:21,867
between store-bought
and fresh.
395
00:13:21,867 --> 00:13:23,100
Whatever he's using, Bobby,
396
00:13:23,100 --> 00:13:24,634
was made a month ago.
397
00:13:29,467 --> 00:13:30,467
Twenty-eight minutes.
398
00:13:30,467 --> 00:13:31,734
[audience cheering]
399
00:13:33,100 --> 00:13:34,867
So, I'm making a glaze
for the kofta.
400
00:13:34,867 --> 00:13:38,634
It's pomegranate,
molasses, mustard,
black pepper.
401
00:13:38,634 --> 00:13:40,634
And then, I'm making
a yogurt and tahini sauce.
402
00:13:40,634 --> 00:13:42,367
So, it's Greek yogurt, tahini,
403
00:13:42,367 --> 00:13:44,066
which is
sesame butter, basically.
404
00:13:44,066 --> 00:13:45,700
Cumin, a little bit
of honey in there.
405
00:13:45,700 --> 00:13:48,734
Okay, so Mattel made
a Barbie in my likeness.
406
00:13:48,734 --> 00:13:51,900
So, now I'm gonna show Bobby
407
00:13:51,900 --> 00:13:54,700
-what I think he looks like.
-[laughs]
408
00:13:54,700 --> 00:13:56,533
-[Ashley] Bobby.
-[laughs]
409
00:13:56,533 --> 00:13:58,166
-Bobby, look.
-What you got there?
410
00:13:58,166 --> 00:13:58,432
[Ashley] So, you know
how we were talking earlier
411
00:13:58,432 --> 00:14:00,266
[Ashley] So, you know
how we were talking earlier
412
00:14:00,266 --> 00:14:02,266
about my show on HGTV
413
00:14:02,266 --> 00:14:04,166
and how I have,
like, a sexy doll?
414
00:14:04,166 --> 00:14:06,800
Well, this is
your version of that,
415
00:14:06,800 --> 00:14:08,900
that I think
you would wanna be.
416
00:14:08,900 --> 00:14:11,433
Do you have abs like that?
Do you have that?
417
00:14:12,900 --> 00:14:14,734
-Oh! Okay.
-Oh, okay.
418
00:14:14,734 --> 00:14:17,166
-[Ashley] Okay, all right.
-[audience laughing]
419
00:14:17,166 --> 00:14:18,734
But Geoffrey thought
that this was yours.
420
00:14:18,734 --> 00:14:20,533
So expectations
meets reality.
421
00:14:20,533 --> 00:14:23,100
-He's like, "Hi.
I'm Bobby Flay."
-[audience laughing]
422
00:14:23,100 --> 00:14:26,166
But I really thought
that this one looked
like you a lot more.
423
00:14:26,166 --> 00:14:27,367
Oh, my God.
424
00:14:27,367 --> 00:14:28,432
-Hi, Bobby. Can I have
some, uh, lamb kofta?
-[laughs]
425
00:14:28,432 --> 00:14:31,266
-Hi, Bobby. Can I have
some, uh, lamb kofta?
-[laughs]
426
00:14:31,266 --> 00:14:32,166
That's great.
427
00:14:32,166 --> 00:14:33,700
Can I try one
of your fake pitas?
428
00:14:33,700 --> 00:14:35,433
[Geoffrey] Sure. Pita chips.
429
00:14:36,500 --> 00:14:38,100
-Oh, that's good.
-You like that?
430
00:14:38,100 --> 00:14:39,100
-[Ashley] Yeah.
-Okay.
431
00:14:39,100 --> 00:14:40,800
-[mimicking eating]
-[laughs]
432
00:14:40,800 --> 00:14:41,700
Okay, bye!
433
00:14:41,700 --> 00:14:43,100
-See you later.
-[Ashley] There you go.
434
00:14:43,100 --> 00:14:44,533
-We'll put him right here
on the pomegranate.
-All right, cool.
435
00:14:46,000 --> 00:14:47,100
-[Ashley] Brian?
-[Brian] What up?
436
00:14:47,100 --> 00:14:49,367
Okay, I'm loving
all of the things
you're doing,
437
00:14:49,367 --> 00:14:50,500
-[Ashley] grinding your meat.
-Uh-huh.
438
00:14:50,500 --> 00:14:51,634
[Ashley] You made
your own pitas.
439
00:14:51,634 --> 00:14:53,800
-What is that?
-[Brian] This is yogurt.
440
00:14:53,800 --> 00:14:54,867
-Oh, that's good.
-We're gonna do a... [laughs]
441
00:14:54,867 --> 00:14:56,066
We're gonna do
a little tzatziki.
442
00:14:56,066 --> 00:14:58,432
To make my tzatziki,
I wanna get
the grated cucumber,
443
00:14:58,432 --> 00:14:59,166
To make my tzatziki,
I wanna get
the grated cucumber,
444
00:14:59,166 --> 00:15:01,634
lemon zest, chiffonade mint
right into my yogurt.
445
00:15:01,634 --> 00:15:03,166
It's like a flavor bomb.
446
00:15:03,166 --> 00:15:04,634
-[Ashley] Yeah, I'm excited.
-[Brian] You know,
if it's done right, so...
447
00:15:04,634 --> 00:15:05,634
[audience laughing]
448
00:15:10,367 --> 00:15:11,734
-What did you do?
-Nothing.
449
00:15:11,734 --> 00:15:13,800
I just put a little threat
on him just now. That's...
450
00:15:13,800 --> 00:15:14,800
It wasn't a big deal.
451
00:15:14,800 --> 00:15:16,333
All right. Brian, good luck.
452
00:15:19,266 --> 00:15:20,634
[Bobby] So, in my salad,
453
00:15:20,634 --> 00:15:24,634
pomegranate, some chickpeas,
cucumbers, mint
and parsley and cilantro,
454
00:15:24,634 --> 00:15:26,467
feta, crispy pita chips.
455
00:15:27,600 --> 00:15:28,432
For the dressing,
it's white wine vinegar,
456
00:15:28,432 --> 00:15:30,000
For the dressing,
it's white wine vinegar,
457
00:15:30,000 --> 00:15:32,066
some harissa, Dijon mustard
458
00:15:32,066 --> 00:15:33,800
and olive oil
and a little bit of honey.
459
00:15:36,467 --> 00:15:37,500
All right.
460
00:15:37,500 --> 00:15:39,166
And now I'm getting
that tremula on.
461
00:15:39,166 --> 00:15:41,000
I'd like to consider tremula
462
00:15:41,000 --> 00:15:43,166
kinda like the North African
version of chimichurri.
463
00:15:43,166 --> 00:15:47,467
Chop some parsley, cilantro,
cumin and coriander,
464
00:15:47,467 --> 00:15:49,166
and get everything
into the bowl.
465
00:15:49,166 --> 00:15:51,533
And then I can start zesting
my orange and lemon,
466
00:15:51,533 --> 00:15:52,634
and adding the olive oil.
467
00:15:52,634 --> 00:15:54,367
It's intense, man.
468
00:15:54,367 --> 00:15:56,800
Typically, you wouldn't
find it on kofta,
469
00:15:56,800 --> 00:15:58,432
but I like the way
that it complements the dish.
470
00:15:58,432 --> 00:15:58,867
but I like the way
that it complements the dish.
471
00:16:00,367 --> 00:16:02,233
Now it's time to start
grilling the kofta.
472
00:16:04,467 --> 00:16:06,433
I've got a feeling this is
gonna be a little crazy.
473
00:16:07,467 --> 00:16:08,700
[audience cheering]
474
00:16:09,533 --> 00:16:11,634
I'm gonna cook it
about three-quarters
of the way through
475
00:16:11,634 --> 00:16:14,166
on all sides,
get that char.
476
00:16:14,166 --> 00:16:15,266
[Ashley] Do you smell
that lamb?
477
00:16:15,266 --> 00:16:17,000
-Yeah, that's-- Yeah.
-Oh!
478
00:16:17,000 --> 00:16:19,266
-That looks so freaking good.
-[Geoffrey] Look,
everybody sees it.
479
00:16:19,266 --> 00:16:20,533
-Oh, my God.
-[Geoffrey] Oh, wow.
480
00:16:20,533 --> 00:16:21,967
[audience cheering]
481
00:16:23,700 --> 00:16:25,166
-[Geoffrey] Isn't that
perfect looking?
-[Ashley] Yeah,
482
00:16:25,166 --> 00:16:26,467
that looks perfect.
483
00:16:26,467 --> 00:16:27,467
[Geoffrey] Ten minutes.
484
00:16:27,467 --> 00:16:28,432
[audience cheering]
485
00:16:28,432 --> 00:16:28,734
[audience cheering]
486
00:16:30,700 --> 00:16:32,367
[Bobby] I take my kofta
out of the blast chiller,
487
00:16:32,367 --> 00:16:35,066
it's very firm,
it's like almost frozen.
488
00:16:35,066 --> 00:16:37,166
And then I throw it
in the oven.
489
00:16:37,166 --> 00:16:38,433
I literally froze my lamb.
490
00:16:38,734 --> 00:16:39,867
Totally frozen.
491
00:16:39,867 --> 00:16:41,266
[Brian] Oh, it's over, Bobby.
492
00:16:41,266 --> 00:16:42,634
It's over.
493
00:16:44,900 --> 00:16:47,367
So, I opened the oven,
the kofta is definitely
getting softer.
494
00:16:47,367 --> 00:16:50,266
I got the freeze off of it.
So that's a start.
495
00:16:50,266 --> 00:16:52,100
-Look, he's frying it.
-I'm watching.
496
00:16:52,100 --> 00:16:53,533
[Bobby] And then I'm gonna
put it in the fryer
497
00:16:53,533 --> 00:16:54,533
to give 'em some crispiness
498
00:16:54,533 --> 00:16:56,266
and some brown
on the outside
499
00:16:56,266 --> 00:16:57,734
for, like, two minutes, max.
500
00:16:57,734 --> 00:16:58,432
Those things could blow up,
what Bobby's doing.
501
00:16:58,432 --> 00:16:59,634
Those things could blow up,
what Bobby's doing.
502
00:16:59,634 --> 00:17:01,266
They should... They could...
I'll tell you why,
503
00:17:01,266 --> 00:17:02,367
'cause there's
no bread in 'em.
504
00:17:02,367 --> 00:17:04,367
-They could literally...
[mimicking explosion]
-Oh!
505
00:17:04,367 --> 00:17:05,333
So I take it out.
506
00:17:08,100 --> 00:17:10,500
-[gasps]
-What'd I just say?
507
00:17:10,500 --> 00:17:12,533
-Uh-oh!
-What'd I just say?
508
00:17:14,900 --> 00:17:17,800
Bobby's lamb
is literally falling apart,
exactly how you said.
509
00:17:17,800 --> 00:17:19,000
[Bobby]
I'm a tiny bit worried.
510
00:17:19,000 --> 00:17:20,634
I have to say,
I'm a tiny bit worried,
511
00:17:20,634 --> 00:17:22,433
but I'm gonna have to go into
Iron Chef mode here.
512
00:17:30,367 --> 00:17:33,066
Bobby's lamb
is literally falling apart,
exactly how you said.
513
00:17:33,066 --> 00:17:35,900
This could be really hideous
and taste amazing.
514
00:17:35,900 --> 00:17:38,066
[Bobby] My kofta's
very tender,
which is a good thing.
515
00:17:38,066 --> 00:17:40,266
So I'm just making sure
that the skewer goes back in
516
00:17:40,266 --> 00:17:41,367
and it stays together.
517
00:17:41,367 --> 00:17:42,734
[Brian] I pulled the pita
out of the oven
518
00:17:42,734 --> 00:17:44,533
and bring it
over to the table,
519
00:17:44,533 --> 00:17:47,166
and then I take a big
old smear of the tzatziki
520
00:17:47,166 --> 00:17:48,166
right on the top.
521
00:17:48,734 --> 00:17:49,634
Two minutes.
522
00:17:49,634 --> 00:17:50,800
[audience cheering]
523
00:17:54,166 --> 00:17:55,533
-Are you excited?
-I'm so excited.
524
00:17:55,533 --> 00:17:56,533
[laughs]
525
00:17:57,533 --> 00:17:58,672
-Very nice.
-[Brian] Yeah.
526
00:17:58,672 --> 00:17:59,166
-Very nice.
-[Brian] Yeah.
527
00:17:59,166 --> 00:18:01,066
Couple of spoonful's
of the tremula
right over the top,
528
00:18:01,066 --> 00:18:02,100
and we're done.
529
00:18:02,100 --> 00:18:03,066
[Bobby] Okay, to plate it,
530
00:18:03,066 --> 00:18:04,166
I put the salad down,
531
00:18:04,166 --> 00:18:06,800
the vinaigrette,
some of the yogurt
and tahini sauce.
532
00:18:06,800 --> 00:18:08,634
I put my glaze
on top of the kofta.
533
00:18:08,634 --> 00:18:11,467
[all] Ten, nine, eight,
534
00:18:11,467 --> 00:18:13,800
-seven, six...
-[Bobby] I put some toasted
sesame seeds on top.
535
00:18:13,800 --> 00:18:15,367
[all] ...five, four,
536
00:18:15,367 --> 00:18:17,900
three, two, one.
537
00:18:17,900 --> 00:18:19,100
[cheering]
538
00:18:20,467 --> 00:18:21,367
-Good job.
-Nice, well done.
539
00:18:21,367 --> 00:18:22,467
-Good job.
-Good job.
540
00:18:22,467 --> 00:18:23,367
Wow.
541
00:18:25,166 --> 00:18:27,533
And now I'd like
to introduce you
to the judges.
542
00:18:27,533 --> 00:18:28,672
First up, the chef/owner
of Sofreh, Nasim Alikhani.
543
00:18:28,672 --> 00:18:32,100
First up, the chef/owner
of Sofreh, Nasim Alikhani.
544
00:18:32,100 --> 00:18:35,800
The executive chef
of Butter Restaurant,
Michael Jenkins.
545
00:18:35,800 --> 00:18:38,734
The executive chef,
Michele Ragussis.
546
00:18:38,734 --> 00:18:40,100
-Welcome.
-[audience applauding]
547
00:18:42,467 --> 00:18:44,800
Judges, please try
the first lamb kofta.
548
00:18:51,166 --> 00:18:52,266
Whoo! I love this dish.
549
00:18:52,266 --> 00:18:53,967
Char on the meat
is beautiful
550
00:18:53,967 --> 00:18:56,467
and the glaze
on the meat is fantastic.
551
00:18:56,467 --> 00:18:58,672
But my meat is a little under
only in the center.
552
00:18:58,672 --> 00:19:00,266
But my meat is a little under
only in the center.
553
00:19:00,266 --> 00:19:01,900
[Michael] It is a little
rare in the middle,
554
00:19:01,900 --> 00:19:03,634
but there's that nice
char on the outside,
555
00:19:03,634 --> 00:19:05,367
which is what I look
for in a lamb.
556
00:19:05,367 --> 00:19:07,533
I thought it was really clever
the way that the pita was used
557
00:19:07,533 --> 00:19:08,634
in the salad.
558
00:19:09,266 --> 00:19:10,734
[Nasim] The yogurt
worked well,
559
00:19:10,734 --> 00:19:13,166
but I wanted to see
some more tahini.
560
00:19:13,166 --> 00:19:14,266
What I loved the most
561
00:19:14,266 --> 00:19:17,367
was the brightness
of the pomegranate
on the glaze.
562
00:19:17,367 --> 00:19:19,734
All right, judges,
you can try your second dish.
563
00:19:27,734 --> 00:19:28,634
Delicious.
564
00:19:28,634 --> 00:19:28,672
Lamb is cooked perfectly.
565
00:19:28,672 --> 00:19:30,634
Lamb is cooked perfectly.
566
00:19:30,634 --> 00:19:32,066
And kudos to making bread,
567
00:19:32,066 --> 00:19:33,533
but I'm having
a little trouble
568
00:19:33,533 --> 00:19:36,100
with how I'm supposed
to eat this.
569
00:19:36,100 --> 00:19:38,166
Supposed to pick it up?
I don't know.
570
00:19:38,166 --> 00:19:40,634
So, I think that the kebab
itself was made well.
571
00:19:40,634 --> 00:19:43,734
You know, points for having,
what, 45 minutes
572
00:19:43,734 --> 00:19:44,634
to make a pita.
573
00:19:44,634 --> 00:19:47,166
I wish that my kebab
had more salt.
574
00:19:47,166 --> 00:19:50,367
Otherwise, I really enjoyed
the presentation of
the kebab, specifically.
575
00:19:50,367 --> 00:19:52,867
For me, the salt was fine.
576
00:19:52,867 --> 00:19:54,533
The meat worked very well.
577
00:19:54,533 --> 00:19:57,066
But the bread
didn't work for me
578
00:19:57,066 --> 00:19:58,672
and the pita turned
out to be hard.
579
00:19:58,672 --> 00:19:59,634
and the pita turned
out to be hard.
580
00:19:59,634 --> 00:20:01,900
[Geoffrey] Judges, thank you
for your thoughtful comments.
581
00:20:01,900 --> 00:20:03,900
But it's time to make a vote.
Thank you.
582
00:20:05,634 --> 00:20:07,367
[Brian] They really liked
Bobby's sauce
583
00:20:07,367 --> 00:20:09,266
and texture of his pita.
584
00:20:09,266 --> 00:20:11,533
On the other hand,
the judges seemed to enjoy
585
00:20:11,533 --> 00:20:13,367
the way my kofta was cooked,
586
00:20:13,367 --> 00:20:15,266
so at this point,
I'm 50-50.
587
00:20:16,634 --> 00:20:18,066
And the winner is...
588
00:20:21,900 --> 00:20:22,900
Chef Bobby Flay.
589
00:20:22,900 --> 00:20:24,233
[audience cheering]
590
00:20:27,266 --> 00:20:28,672
At the end of the day,
it came down to the salt,
acid, texture.
591
00:20:28,672 --> 00:20:30,533
At the end of the day,
it came down to the salt,
acid, texture.
592
00:20:30,533 --> 00:20:34,166
And I felt like this dish had
all of those in abundance.
593
00:20:35,000 --> 00:20:36,266
Nice to meet you.
594
00:20:36,266 --> 00:20:38,367
[Brian] The judges
wanted a little bit
more seasoning in it
595
00:20:38,367 --> 00:20:40,166
and if I would have done that,
596
00:20:40,166 --> 00:20:41,367
this would have
been a slam-dunk.
597
00:20:41,367 --> 00:20:42,800
You're a winner tonight, baby.
598
00:20:42,800 --> 00:20:44,100
You got me next time, Ashley.
599
00:20:44,100 --> 00:20:46,533
[laughs] Yeah, okay.
600
00:20:46,533 --> 00:20:49,367
-You know, it's the first time
I feel bad I let you down.
-You did.
601
00:20:49,367 --> 00:20:51,367
[Geoffrey] But he is magic
with those spices.
602
00:20:51,367 --> 00:20:53,734
The flavors were hella good.
603
00:20:53,734 --> 00:20:55,634
Well, the judges
loved my lamb.
604
00:20:55,634 --> 00:20:57,867
Take that,
supermodel Ashley Graham.
605
00:20:57,867 --> 00:20:58,672
[audience cheering]
606
00:20:58,672 --> 00:20:58,967
[audience cheering]