1
00:00:00,667 --> 00:00:02,000
I'm Bobby Flay.
2
00:00:02,000 --> 00:00:03,600
Each week, one brave chef
3
00:00:03,600 --> 00:00:05,600
will try to take me down
in my house.
4
00:00:05,600 --> 00:00:07,867
-I'm not worried
about Bobby.
-What?
5
00:00:07,867 --> 00:00:09,500
-Ooh.
-[Bobby] This
culinary battle
6
00:00:09,500 --> 00:00:11,400
is gonna shake down
in two rounds.
7
00:00:11,400 --> 00:00:12,867
Round one. To get to me,
8
00:00:12,867 --> 00:00:15,000
two contenders have to
go through each other,
9
00:00:15,000 --> 00:00:17,000
using an ingredient
of my choice.
10
00:00:17,000 --> 00:00:18,367
Let's do it!
11
00:00:18,367 --> 00:00:19,867
[Bobby] Two people
that know me well,
12
00:00:19,867 --> 00:00:22,533
will decide who's got
the skills to beat me.
13
00:00:23,166 --> 00:00:24,767
Round two,
I go head-to-head
14
00:00:24,767 --> 00:00:26,100
with the winning contender.
15
00:00:26,100 --> 00:00:28,066
It's their turn
to surprise me
16
00:00:28,066 --> 00:00:29,767
- with their signature dish.
-[man] Yo!
17
00:00:29,767 --> 00:00:32,467
-♪ Friendly competition♪
-Is that distracting?
18
00:00:32,467 --> 00:00:35,100
-This is gonna be
the first one I don't finish.
-Flay's in trouble.
19
00:00:35,100 --> 00:00:37,000
-Whoo!
-[Bobby] Bottom line...
20
00:00:37,000 --> 00:00:39,033
-No!
-...everyone's out
to beat me.
21
00:00:40,867 --> 00:00:42,066
[bell ringing]
22
00:00:43,500 --> 00:00:44,867
All right. No matter
what they throw at me,
23
00:00:44,867 --> 00:00:46,667
I'm rolling with it tonight.
Let's do this.
24
00:00:47,867 --> 00:00:49,100
Please welcome two people
25
00:00:49,100 --> 00:00:51,367
who are not gonna go
easy on me tonight.
26
00:00:51,367 --> 00:00:53,867
The very funny actress,
Ellie Kemper,
27
00:00:53,867 --> 00:00:56,066
and chef,
Michael Voltaggio.
28
00:00:57,066 --> 00:00:58,333
Whoa, whoa,
whoa, whoa, whoa.
29
00:00:59,667 --> 00:01:01,767
-[grunting]
-[crowbar clattering]
30
00:01:04,600 --> 00:01:06,767
I'm here to beat up
Bobby Flay!
31
00:01:06,767 --> 00:01:08,266
No, that's not the name
of the show.
32
00:01:08,266 --> 00:01:10,100
-It's just beat...
It's a cooking show.
-[Bobby] It's Beat Bobby Flay.
33
00:01:10,100 --> 00:01:12,000
-[Michael]
It's like a competition.
-[chuckles]
34
00:01:12,000 --> 00:01:14,166
Ellie, of course we
know you from The Office.
35
00:01:14,166 --> 00:01:15,700
And then you were
also on Kimmy Schmidt.
36
00:01:15,700 --> 00:01:17,400
-Yeah.
-Yeah, I got a mention
in that show.
37
00:01:17,400 --> 00:01:18,867
Yes, you did.
But do you remember the line?
38
00:01:18,867 --> 00:01:20,867
It was not very, um,
positive about me.
39
00:01:20,867 --> 00:01:22,367
But I didn't care,
it was really funny.
40
00:01:22,367 --> 00:01:25,200
Jane delivered the line.
You know, it's about
her being single.
41
00:01:25,200 --> 00:01:26,367
And it was something
about like,
42
00:01:26,367 --> 00:01:28,300
"I can do this, this,
or date Bobby Flay."
43
00:01:28,300 --> 00:01:29,600
-[laughing]
-It was like, it was like...
44
00:01:29,600 --> 00:01:30,700
That's a beautiful shoutout,
45
00:01:30,700 --> 00:01:33,100
and, you know, Tina Fey
is your biggest fan.
46
00:01:33,100 --> 00:01:34,467
-Tina was here, too. Yeah.
-I know she was.
47
00:01:34,467 --> 00:01:36,166
-This bright and cheery stuff,
it's not...
-[laughs]
48
00:01:36,166 --> 00:01:38,166
-I know. I know.
-This isn't the right place
for that.
49
00:01:38,166 --> 00:01:39,367
We're here to beat Bobby,
remember?
50
00:01:39,367 --> 00:01:42,266
-Crowbar. Crowbar.
-Okay. Crowbar.
Crowbar mentality.
51
00:01:42,266 --> 00:01:44,100
Let's bring out some chefs.
52
00:01:44,100 --> 00:01:46,300
[Michael]
So, our first contender,
he's a Southern boy,
53
00:01:46,300 --> 00:01:48,600
but there's nothing
down home about his cooking.
54
00:01:48,600 --> 00:01:50,467
Please welcome,
Travis McGinty.
55
00:01:50,467 --> 00:01:52,433
[audience cheering]
56
00:01:54,400 --> 00:01:55,467
[chuckles]
57
00:01:57,266 --> 00:01:59,100
[Ellie] Well, I hope
you had your coffee, Bobby,
58
00:01:59,100 --> 00:02:01,100
because our next
contender is known
59
00:02:01,100 --> 00:02:03,100
as the brunch queen
of Atlanta.
60
00:02:03,100 --> 00:02:05,266
-Okay.
-Suzanne Vizethann.
61
00:02:05,266 --> 00:02:08,367
[audience cheering]
62
00:02:13,066 --> 00:02:15,367
Good evening, Travis, Suzanne,
how you doing tonight?
63
00:02:15,367 --> 00:02:17,266
You're gonna remember my name
when I leave here today.
64
00:02:17,266 --> 00:02:20,367
-Really? Okay.
-[audience] Ooh.
65
00:02:20,367 --> 00:02:21,867
-[chuckles]
-[Bobby] Here's the way
it's gonna work.
66
00:02:21,867 --> 00:02:23,367
I'm gonna put
20 minutes on the clock.
67
00:02:23,367 --> 00:02:25,266
I'm gonna give you
an ingredient of my choice.
68
00:02:25,266 --> 00:02:28,000
And you must make
that ingredient
the star of your dish.
69
00:02:28,000 --> 00:02:30,533
And tonight's ingredient is,
one of my favorites...
70
00:02:31,867 --> 00:02:33,467
poblano peppers.
71
00:02:33,467 --> 00:02:35,567
-Ooh.
-[audience applauding]
72
00:02:35,567 --> 00:02:36,767
All right.
73
00:02:37,600 --> 00:02:39,300
-You know what
you're gonna do with this?
-I'm thinking.
74
00:02:39,300 --> 00:02:41,367
-How do you
feel about this?
-Uh, I feel okay.
75
00:02:41,367 --> 00:02:43,333
Man. The confidence
went right down the drain.
76
00:02:44,266 --> 00:02:46,367
All right, guys.
Put some pep in your step
77
00:02:46,367 --> 00:02:48,500
-and get after these poblanos.
-[bell ringing]
78
00:02:48,500 --> 00:02:50,500
[audience cheering]
79
00:02:50,500 --> 00:02:52,166
-[electricity buzzing]
-[metal clanking]
80
00:02:53,867 --> 00:02:56,467
Poblanos, it's a great
starter chile.
81
00:02:56,467 --> 00:02:58,600
It's got heat,
but not crazy heat.
82
00:02:58,600 --> 00:03:00,367
This chile is its own vehicle.
83
00:03:00,367 --> 00:03:02,600
So, you can stuff it,
like a chile rellenos.
84
00:03:02,600 --> 00:03:04,700
And if you have
a dried poblano,
85
00:03:04,700 --> 00:03:06,400
it becomes an ancho chile.
86
00:03:06,400 --> 00:03:08,266
-Like a raisin to a grape.
-Yes. Exactly right.
87
00:03:08,266 --> 00:03:10,100
[Michael] I hope that they
connect those two ingredients,
88
00:03:10,100 --> 00:03:12,000
make an oil or something
out of the ancho.
89
00:03:12,000 --> 00:03:13,166
Travis, what are you making?
90
00:03:13,166 --> 00:03:15,000
[Travis] I'm doing
a stuffed poblano pepper
91
00:03:15,000 --> 00:03:17,700
with chorizo
and a mascarpone crema.
92
00:03:17,700 --> 00:03:19,166
Sounds delicious.
93
00:03:19,166 --> 00:03:21,700
The easiest thing that
you can do to impart
some flavor, is to stuff it.
94
00:03:21,700 --> 00:03:23,100
And roasting the poblano
95
00:03:23,100 --> 00:03:25,166
will give it that char
that it needs.
96
00:03:25,166 --> 00:03:28,567
[Ellie] So, Travis,
he's known for his
Mediterranean-inspired,
97
00:03:28,567 --> 00:03:29,700
New American food.
98
00:03:29,700 --> 00:03:30,934
-Big flavors.
-[Ellie] Yeah.
99
00:03:33,667 --> 00:03:36,367
Growing up on
a military base in
Gulfport, Mississippi,
100
00:03:36,367 --> 00:03:37,867
my father was always
on deployment,
101
00:03:37,867 --> 00:03:40,266
and my mom
worked a lot of hours
in the hospital.
102
00:03:40,266 --> 00:03:42,667
So, I was always fending
for myself in the kitchen.
103
00:03:42,667 --> 00:03:45,166
I moved to New York
to attend culinary school.
104
00:03:45,166 --> 00:03:48,166
And then, worked at
neighborhood gems,
such as Celestine.
105
00:03:48,166 --> 00:03:50,834
Which led me down
the Mediterranean avenue.
106
00:03:52,500 --> 00:03:55,967
Now I am the executive chef
of Ten Hope in Brooklyn.
107
00:03:55,967 --> 00:03:59,500
Serving up New American,
Mediterranean-inspired
cuisine.
108
00:03:59,500 --> 00:04:02,266
A win over Bobby would prove
that this country boy
109
00:04:02,266 --> 00:04:04,066
can cook with the big dogs
from New York City.
110
00:04:05,266 --> 00:04:07,467
[Suzanne]
Poblanos aren't really
my thing.
111
00:04:07,467 --> 00:04:10,767
And so I'm deciding to
lean into breakfast
112
00:04:10,767 --> 00:04:13,166
and do something that's
more familiar to me.
113
00:04:13,166 --> 00:04:14,166
Suzanne, what are you making?
114
00:04:14,166 --> 00:04:17,266
Poblano romesco sauce
on a toast with a egg.
115
00:04:17,266 --> 00:04:20,166
-Green chiles
and eggs, all day.
-Yeah, right.
116
00:04:20,166 --> 00:04:23,400
Next, I take my chopped onion
and garlic
117
00:04:23,400 --> 00:04:25,300
and get that going
under the salamander.
118
00:04:25,300 --> 00:04:27,066
-The brunch queen
of Atlanta.
-[Ellie] Yeah.
119
00:04:29,367 --> 00:04:30,867
[Suzanne] Growing up
in Atlanta, I just
120
00:04:30,867 --> 00:04:32,700
always wanted to help out
in the kitchen,
121
00:04:32,700 --> 00:04:34,767
just kinda was like,
"Okay. I love this."
122
00:04:34,767 --> 00:04:36,266
So, after culinary school,
123
00:04:36,266 --> 00:04:37,867
with a passion for breakfast,
124
00:04:37,867 --> 00:04:40,400
my best friend and I
opened The Hungry Peach.
125
00:04:40,400 --> 00:04:43,266
I then became
a Chopped champion.
126
00:04:43,266 --> 00:04:44,533
Thank y'all so much.
127
00:04:45,066 --> 00:04:46,767
That gave me the confidence
128
00:04:46,767 --> 00:04:48,867
to open my own restaurant
129
00:04:48,867 --> 00:04:51,767
Today, I'm the chef and owner
of Buttermilk Kitchen.
130
00:04:51,767 --> 00:04:54,100
I love taking
familiar dishes,
131
00:04:54,100 --> 00:04:55,867
and putting my own
spin on them.
132
00:04:55,867 --> 00:04:58,867
If I win today,
it's just gonna be
ultimate bragging rights.
133
00:04:58,867 --> 00:05:01,667
So, Bobby,
this queen of brunch
has arrived,
134
00:05:01,667 --> 00:05:03,367
so it's time to wake up.
135
00:05:03,367 --> 00:05:05,300
-Okay, Suzanne.
Are those piquillo peppers?
-[Suzanne] Yup.
136
00:05:05,300 --> 00:05:06,867
-Little bit of breadcrumbs.
-More poblano
than piquillo, right?
137
00:05:06,867 --> 00:05:09,166
-[Suzanne] Yes. Right.
-[Michael] Are you gonna beat
our chef over here?
138
00:05:09,166 --> 00:05:10,333
He doesn't stand a chance.
139
00:05:10,667 --> 00:05:12,333
-[chuckles]
-Whoo!
140
00:05:13,867 --> 00:05:15,567
-How's it going, Chef?
-[Michael] What's the tea?
141
00:05:15,567 --> 00:05:17,567
[Travis] So, I have some
chorizo cooking right here.
142
00:05:17,567 --> 00:05:19,300
I'm gonna infuse this
into the chorizo as well.
143
00:05:19,300 --> 00:05:21,967
So there's gonna be peppers
throughout every little
aspect of this dish.
144
00:05:21,967 --> 00:05:23,567
-[Michael] So, you're
gonna stuff it.
-[Travis] Yes.
145
00:05:23,567 --> 00:05:27,367
-And then that's mascarpone?
-[Travis] Mascarpone,
buttermilk, and some crema.
146
00:05:27,367 --> 00:05:28,967
Anyone using any anchos?
147
00:05:28,967 --> 00:05:30,266
Anchos? No.
148
00:05:30,266 --> 00:05:31,467
-But that's a very good idea.
-We we're just talking,
you know...
149
00:05:31,467 --> 00:05:33,200
-No, no.
-...maybe a little ancho oil.
150
00:05:33,200 --> 00:05:35,500
I don't know, you guys
do whatever you want.
I'm gonna go back here.
151
00:05:35,500 --> 00:05:37,033
-[audience chuckling]
-Thirteen minutes, chefs.
152
00:05:39,500 --> 00:05:41,500
[Suzanne] So, I make
a poblano cream.
153
00:05:41,500 --> 00:05:44,600
I take heavy cream and then
add charred poblanos into it
154
00:05:44,600 --> 00:05:46,467
so it can infuse.
155
00:05:46,467 --> 00:05:49,000
So, I've got my poblanos,
my onions, and my garlic,
156
00:05:49,000 --> 00:05:51,166
and I throw it all into
the blender to make a sauce.
157
00:05:51,166 --> 00:05:53,767
With sherry vinegar,
piquillo peppers,
158
00:05:53,767 --> 00:05:56,166
breadcrumbs and just
a little bit of olive oil.
159
00:05:56,166 --> 00:05:58,300
[Michael]
I'm a little nervous about
Suzanne's romesco though,
160
00:05:58,300 --> 00:06:00,567
because I would almost
leave the piquillos out
161
00:06:00,567 --> 00:06:02,867
-and just make the romesco
out of the...
-No. I like the idea
162
00:06:02,867 --> 00:06:04,467
that it's
a green chile romesco.
163
00:06:04,467 --> 00:06:05,867
[Michael] And then,
I like Travis' approach,
164
00:06:05,867 --> 00:06:08,100
with the chorizo.
I just hope that that flavor
165
00:06:08,100 --> 00:06:10,400
-doesn't overtake
the poblano flavor.
-[Ellie] Mmm-hmm.
166
00:06:10,400 --> 00:06:13,000
[Travis]
The chorizo with the crema,
has to come together.
167
00:06:13,000 --> 00:06:14,600
The crema's gonna absorb it
168
00:06:14,600 --> 00:06:17,967
and it's gonna season
every single thing
as it gets mixed.
169
00:06:17,967 --> 00:06:19,667
So, now we're
gonna listen to Chef Michael
170
00:06:19,667 --> 00:06:21,467
and do some ancho oil.
171
00:06:21,467 --> 00:06:23,567
I used the dehydrated
ancho chilies
172
00:06:23,567 --> 00:06:26,467
and blend them up
with a canola oil
and olive oil.
173
00:06:26,467 --> 00:06:27,700
[blender whirring]
174
00:06:27,700 --> 00:06:29,467
[Suzanne] I grab
sourdough bread.
175
00:06:29,467 --> 00:06:31,467
It's gonna hold up
to that sauce.
176
00:06:31,467 --> 00:06:33,634
-Seven minutes!
-[audience cheering]
177
00:06:34,967 --> 00:06:37,867
-[Ellie] Hi, Suzanne.
-Hi, would you like
to taste the sauce?
178
00:06:37,867 --> 00:06:40,166
-I would love to taste
the sauce. Is this me? Okay.
-[Suzanne] Go ahead.
179
00:06:40,166 --> 00:06:41,333
Tell me if it needs anything.
180
00:06:42,300 --> 00:06:44,400
[Ellie] I love that.
There's a little bit of spice.
181
00:06:44,400 --> 00:06:45,700
It's sweet. I love that.
182
00:06:45,700 --> 00:06:48,100
Travis, she's got
a great sauce going on here.
183
00:06:48,100 --> 00:06:49,367
I bet she does.
184
00:06:49,367 --> 00:06:52,266
-Well, you won the bet
because she does.
-[audience laughing]
185
00:06:55,367 --> 00:06:57,400
[Travis] I'm gonna start
filling my peppers.
186
00:06:57,400 --> 00:06:59,600
I gave myself a little bit
extra time for plating
187
00:06:59,600 --> 00:07:01,533
because presentation is key.
188
00:07:02,600 --> 00:07:05,166
-Is it... Oh, can I
just do that? Okay.
-Yeah, straight up.
189
00:07:07,700 --> 00:07:09,100
Um, that's delicious.
190
00:07:09,100 --> 00:07:12,266
So, the good news is
I think one of you is gonna
beat Bobby tonight.
191
00:07:12,266 --> 00:07:14,333
-[Travis] Hopefully, it's me.
-[Suzanne] Come on.
192
00:07:16,166 --> 00:07:18,166
I have to start
frying my eggs.
193
00:07:18,166 --> 00:07:20,500
[Michael] I mean,
does Suzanne's toast
194
00:07:20,500 --> 00:07:22,000
scream poblano enough,
195
00:07:22,000 --> 00:07:24,367
going up against Travis'
stuffed pepper?
196
00:07:24,367 --> 00:07:26,667
-I'm a sucker for an egg
on anything.
-Yeah.
197
00:07:26,667 --> 00:07:28,667
Two minutes!
Get it on the plate!
198
00:07:30,567 --> 00:07:32,467
[Suzanne] I take my bread
out of the salamander,
199
00:07:32,467 --> 00:07:33,367
it looks great.
200
00:07:33,367 --> 00:07:35,867
I add my
poblano romesco sauce,
201
00:07:35,867 --> 00:07:37,500
and my sunny-side up egg.
202
00:07:37,500 --> 00:07:40,000
Then, I add
some more poblanos.
203
00:07:40,000 --> 00:07:42,500
[Travis] I wanna hit it
with that ancho chile oil.
204
00:07:42,500 --> 00:07:44,300
-[Bobby] Ten.
-[Ellie] Nine.
205
00:07:44,300 --> 00:07:46,967
[Travis] I top it with
mustard frill greens.
206
00:07:46,967 --> 00:07:50,000
[Suzanne] And finish it off
with a little bit of
the poblano cream.
207
00:07:50,000 --> 00:07:52,667
-[audience] Three. Two. One!
-[Ellie] Three. Two. One.
208
00:07:52,667 --> 00:07:55,600
-[bell ringing]
-[audience cheering]
209
00:07:55,600 --> 00:07:57,166
[Travis] Texturally,
I hit it on the mark.
210
00:07:57,166 --> 00:07:58,667
Taste-wise, it's on the mark.
211
00:07:58,667 --> 00:08:00,367
It looks absolutely amazing.
212
00:08:00,367 --> 00:08:01,767
[Suzanne] I look over at
Travis' dish,
213
00:08:01,767 --> 00:08:04,000
the poblano is like
the main vehicle.
214
00:08:04,000 --> 00:08:06,100
But I've used
the poblano three ways.
215
00:08:06,100 --> 00:08:07,567
So, game on, Travis.
216
00:08:08,567 --> 00:08:09,900
[bell ringing]
217
00:08:12,100 --> 00:08:14,700
All right, chefs.
I gotta say nothing
gives me more pleasure,
218
00:08:14,700 --> 00:08:16,266
than seeing Bobby lose.
219
00:08:16,266 --> 00:08:17,200
[audience chuckling]
220
00:08:17,200 --> 00:08:18,867
Chef Travis,
what did you make?
221
00:08:18,867 --> 00:08:21,000
The stuffed
and roasted poblano,
222
00:08:21,000 --> 00:08:22,967
with chorizo
and a mascarpone crema.
223
00:08:27,367 --> 00:08:28,700
[Michael] The presentation
is stunning.
224
00:08:28,700 --> 00:08:30,867
Love the oil. I don't know
where you got that idea from,
225
00:08:30,867 --> 00:08:33,000
-but it was a good one.
-I don't know. [chuckles]
226
00:08:33,000 --> 00:08:34,367
[Michael] The chorizo
was sort of big.
227
00:08:34,367 --> 00:08:36,200
I would've maybe preferred it
to be, like, diced.
228
00:08:36,200 --> 00:08:38,567
So that when you mix
the crema and the chorizo,
229
00:08:38,567 --> 00:08:40,667
it felt more like
they were friends.
230
00:08:40,667 --> 00:08:43,767
Yeah. I thought the chorizo
was a little bit big.
231
00:08:43,767 --> 00:08:46,200
But I love
the symphony of flavors
232
00:08:46,200 --> 00:08:47,667
that's in my mouth
right now.
233
00:08:47,667 --> 00:08:49,867
The poblano is definitely
the star of this dish.
234
00:08:50,800 --> 00:08:52,100
Suzanne, what did
you make?
235
00:08:52,100 --> 00:08:55,000
I did a roasted poblano
romesco sauce
236
00:08:55,000 --> 00:08:56,867
with toast and a sunny egg.
237
00:09:01,000 --> 00:09:03,800
I really love the combination
of the toast,
238
00:09:03,800 --> 00:09:05,667
sunny egg and peppers.
239
00:09:05,667 --> 00:09:09,000
It's a nice variety,
I feel, of textures.
240
00:09:09,000 --> 00:09:12,266
I think that poblano toast
could be, like, the new
avocado toast.
241
00:09:12,266 --> 00:09:13,667
-You kinda nailed that.
-[chuckles]
242
00:09:13,667 --> 00:09:16,800
For me, the poblano flavor
in the romesco got
slightly diluted.
243
00:09:16,800 --> 00:09:19,834
So, I would've maybe just
pulled back a little bit
on the vinegar.
244
00:09:20,467 --> 00:09:23,000
So, Ellie and I
are gonna discuss.
245
00:09:23,000 --> 00:09:26,000
[Suzanne] My mind
is always overthinking,
what could I have done better?
246
00:09:26,000 --> 00:09:29,000
But Michael calls my toast
the new avocado toast,
247
00:09:29,000 --> 00:09:30,266
and that's pretty cool.
248
00:09:30,266 --> 00:09:34,066
The chef moving forward,
to beat Bobby tonight is...
249
00:09:36,900 --> 00:09:38,367
Chef Travis.
250
00:09:38,367 --> 00:09:41,100
-[audience cheering]
-Hey, good job.
251
00:09:41,100 --> 00:09:42,567
Good job. Good job.
252
00:09:42,567 --> 00:09:45,900
I obviously wish the decision
went the other way.
253
00:09:45,900 --> 00:09:49,367
But, I had fun.
It was an awesome
learning experience.
254
00:09:49,367 --> 00:09:50,767
Travis, that was honestly
one of the best
255
00:09:50,767 --> 00:09:52,700
first round dishes
I've tasted here.
256
00:09:52,700 --> 00:09:55,367
-Thank you, chefs.
-It is the only first round
dish I've tasted here,
257
00:09:55,367 --> 00:09:57,867
-but it's really good.
It was really good.
-[all chuckling]
258
00:09:57,867 --> 00:09:58,967
[electricity buzzing]
259
00:10:04,800 --> 00:10:06,467
[Bobby] All right, Travis,
congratulations.
260
00:10:06,467 --> 00:10:07,667
How do you feel about
round two?
261
00:10:07,667 --> 00:10:09,100
I feel like it's
gonna go my way.
262
00:10:09,100 --> 00:10:10,367
-Really?
-I think so.
263
00:10:10,367 --> 00:10:12,567
What are we cooking tonight?
What's your signature dish?
264
00:10:12,567 --> 00:10:14,066
My signature dish is...
265
00:10:16,367 --> 00:10:18,533
-shakshuka.
-Shakshuka.
266
00:10:19,100 --> 00:10:20,634
Oh, very good.
267
00:10:21,600 --> 00:10:23,867
Can't remember if we've
done that dish here before.
268
00:10:23,867 --> 00:10:26,600
Bobby, why can't you remember?
Do you think
your memory's going?
269
00:10:26,600 --> 00:10:29,166
Oh, absolutely.
I don't remember what happened
in the first round.
270
00:10:29,166 --> 00:10:30,367
[Ellie] Okay.
271
00:10:30,367 --> 00:10:32,266
[Michael] To make it fair,
we've got three experts
272
00:10:32,266 --> 00:10:34,367
that will pick the winner
in a blind taste test.
273
00:10:34,367 --> 00:10:35,900
[Ellie] Forty-five minutes
on the clock.
274
00:10:35,900 --> 00:10:37,900
And your time starts now.
275
00:10:37,900 --> 00:10:41,367
[audience cheering]
276
00:10:41,367 --> 00:10:43,634
-[electricity buzzing]
-[metal clanging]
277
00:10:45,467 --> 00:10:48,100
[Michael] So, shakshuka is
a North African dish.
278
00:10:48,100 --> 00:10:50,200
-Okay.
-It's basically a tomato stew.
279
00:10:50,200 --> 00:10:53,100
It has chilies, garlic,
paprika, cumin.
280
00:10:53,100 --> 00:10:55,266
And then you either put,
like, poached eggs,
281
00:10:55,266 --> 00:10:57,200
-or crack them on top
of the stew.
-Mmm-hmm.
282
00:10:57,200 --> 00:10:58,867
So they're almost like
sunny-side up.
283
00:10:58,867 --> 00:11:00,967
It really is like
a one-pot dish though.
284
00:11:01,200 --> 00:11:02,200
Delicious.
285
00:11:02,200 --> 00:11:04,200
Travis, why shakshuka?
286
00:11:04,200 --> 00:11:06,767
Well, it's a staple
of our restaurant
on the weekends.
287
00:11:06,767 --> 00:11:08,567
You're putting pork belly
in the shakshuka?
288
00:11:08,567 --> 00:11:10,200
It's very non-traditional,
289
00:11:10,200 --> 00:11:13,367
but it pays an homage
to where I grew up.
290
00:11:13,367 --> 00:11:15,900
So, I'm pretty much
marrying two worlds.
291
00:11:15,900 --> 00:11:17,634
You don't need
flyer miles for that.
292
00:11:18,667 --> 00:11:20,200
My shakshuka is
a little bit different,
293
00:11:20,200 --> 00:11:21,767
because the pork belly
and collard greens
294
00:11:21,767 --> 00:11:23,533
gives it that Southern flair.
295
00:11:24,867 --> 00:11:27,467
-Shakshuka!
-[chuckles]
296
00:11:27,467 --> 00:11:30,100
I think Shakshuka
is one of the world's
great brunch dishes.
297
00:11:30,100 --> 00:11:32,266
My approach is a little more
traditional than Travis'.
298
00:11:32,266 --> 00:11:34,200
So, the first thing
I'm gonna do is get
my sauce made,
299
00:11:34,200 --> 00:11:35,567
'cause it needs to cook
for a while.
300
00:11:35,567 --> 00:11:38,066
So, onions, garlic,
I put some harissa in there.
301
00:11:39,100 --> 00:11:40,667
Hey, Bobby,
did you just add
302
00:11:40,667 --> 00:11:43,266
an entire jar of harissa?
303
00:11:43,266 --> 00:11:45,100
-Two jars.
-[Michael]
That's spicy though.
304
00:11:45,100 --> 00:11:47,367
It's a chile paste in
North African cuisine,
305
00:11:47,367 --> 00:11:50,467
and if you put too much,
it can be too hot.
306
00:11:50,467 --> 00:11:53,000
-All right. I'm gonna
go see what's up.
-Please do.
307
00:11:53,000 --> 00:11:54,333
[Michael] Thirty-seven
minutes, chefs.
308
00:11:56,567 --> 00:11:59,100
-Travis, Travis, Travis.
-[Travis] Chef.
309
00:11:59,100 --> 00:12:00,600
What is going on?
310
00:12:00,600 --> 00:12:02,667
-You need these peeled?
-Yeah. No, please.
311
00:12:02,667 --> 00:12:03,800
So, what's the plan?
312
00:12:03,800 --> 00:12:06,266
[Travis] We're gonna get
the pork belly on to
the sauté pan,
313
00:12:06,266 --> 00:12:08,000
let it render out
a lot of its fat.
314
00:12:08,000 --> 00:12:09,867
What do you think about
Bobby's ability to beat you?
315
00:12:09,867 --> 00:12:12,100
He's beaten
a lot of people before,
but he's never beaten me.
316
00:12:12,100 --> 00:12:13,266
Ha-ha. Oh.
317
00:12:13,266 --> 00:12:15,266
What is Travis gonna do?
318
00:12:15,266 --> 00:12:18,200
[all] Beat Bobby Flay!
319
00:12:18,200 --> 00:12:20,266
[Bobby] I start cooking some
merguez sausage,
320
00:12:20,266 --> 00:12:22,367
which is a spicy
lamb sausage.
321
00:12:22,367 --> 00:12:24,200
You put two jars
of harissa in there?
322
00:12:24,200 --> 00:12:27,100
-[Bobby] It's very spicy.
-It is? Is that intentional?
323
00:12:27,100 --> 00:12:28,867
-Uh, no. [chuckles]
-[audience chuckling]
324
00:12:28,867 --> 00:12:29,934
I'll work on it.
325
00:12:31,100 --> 00:12:33,100
[Bobby laughs] Yeah.
326
00:12:33,100 --> 00:12:36,000
[Michael] All right.
Bobby is gonna bring
the heat, apparently.
327
00:12:36,000 --> 00:12:38,467
But, not in a good way,
Travis, so I think
you're fine.
328
00:12:38,467 --> 00:12:40,934
-His stuff's a little spicy.
-Very spicy.
329
00:12:41,900 --> 00:12:43,900
-[Ellie] Smells good.
-Yeah, I mean,
330
00:12:43,900 --> 00:12:46,000
Travis has a really
interesting approach.
331
00:12:46,000 --> 00:12:48,200
-He's got his pork belly,
he's got some peppers charred.
-[Ellie] Yup.
332
00:12:48,200 --> 00:12:51,266
He's really making it
a Southern-inspired
shakshuka.
333
00:12:51,266 --> 00:12:54,166
Bobby's going with
very traditional flavors.
It's quite spicy.
334
00:12:54,166 --> 00:12:56,367
-[Ellie] Mmm-hmm.
-[Michael] So, for him to get
that flavor balanced
335
00:12:56,367 --> 00:12:58,467
in the next 33 minutes,
it's gonna be a challenge.
336
00:12:58,467 --> 00:13:00,667
-Okay. Well, good.
-[chuckles]
337
00:13:00,667 --> 00:13:03,000
It's definitely got
a lot of heat to it.
338
00:13:03,000 --> 00:13:04,467
I chop up
some piquillo peppers,
339
00:13:04,467 --> 00:13:07,467
I just want that sweet
red pepper flavor
in there as well.
340
00:13:07,467 --> 00:13:08,900
And then I add
some honey,
341
00:13:08,900 --> 00:13:11,600
uh, to just kinda quell
all the big flavors.
342
00:13:11,600 --> 00:13:12,767
[Ellie] Did he just
add honey?
343
00:13:12,767 --> 00:13:14,600
He's trying to
get rid of the heat.
344
00:13:14,600 --> 00:13:16,367
-Oh, so that was honey.
-Adding something sweet...
345
00:13:16,367 --> 00:13:17,867
-Oh, interesting.
-...is gonna...
346
00:13:17,867 --> 00:13:18,967
That's because he's panicking.
347
00:13:18,967 --> 00:13:20,400
-[Ellie] I see the beads
of sweat.
-He's like, "What else
348
00:13:20,400 --> 00:13:22,934
-can I put in here, like..."
-Yeah. Right. Right. Right.
[chuckles]
349
00:13:26,367 --> 00:13:27,266
[no audio]
350
00:13:27,266 --> 00:13:28,433
[both chuckling]
351
00:13:29,567 --> 00:13:30,266
[bell ringing]
352
00:13:32,000 --> 00:13:33,333
Coming up on 29 minutes.
353
00:13:36,500 --> 00:13:39,667
[Travis] In my shakshuka sauce
we have the tomatoes,
354
00:13:39,667 --> 00:13:42,000
cumin, clove, harissa,
355
00:13:42,000 --> 00:13:44,066
and then the bell peppers.
356
00:13:44,867 --> 00:13:46,166
[food processor whirring]
357
00:13:46,166 --> 00:13:47,900
Travis, what spices
are you using?
358
00:13:47,900 --> 00:13:51,166
-Cumin, coriander,
some ginger.
-Keep going.
359
00:13:51,166 --> 00:13:52,900
-[Travis] Oh, yeah.
-[audience chuckling]
360
00:13:52,900 --> 00:13:55,800
You understand you just told
Bobby what to put
in shakshuka, right?
361
00:13:55,800 --> 00:13:58,467
-I'm just being inspired.
-Well, all right. [chuckles]
362
00:13:58,467 --> 00:14:01,266
I add cloves, some cumin,
and some coriander.
363
00:14:01,266 --> 00:14:03,700
And then I'm making
compound butter
with feta cheese.
364
00:14:03,700 --> 00:14:05,867
and unsalted butter.
365
00:14:05,867 --> 00:14:07,400
You know, Bobby's got
the baguette out there,
366
00:14:07,400 --> 00:14:09,266
so I'm assuming we're
gonna get toasted bread.
367
00:14:09,266 --> 00:14:11,066
Which is obviously
a good side dish
368
00:14:11,066 --> 00:14:13,667
to sort of soak up
all those flavors.
369
00:14:13,667 --> 00:14:14,734
[Ellie] Twenty-seven
minutes!
370
00:14:15,400 --> 00:14:16,634
Okay.
371
00:14:17,700 --> 00:14:19,700
-[Bobby] Do you like
spicy food?
-I like spicy food
372
00:14:19,700 --> 00:14:21,467
-that's cooked well.
-[chuckles]
373
00:14:21,467 --> 00:14:22,900
-[Bobby] You wanna taste it?
-[Ellie] Yeah, I'll taste it.
374
00:14:22,900 --> 00:14:24,800
-Is there a pail
for me to throw up in?
-Yes. Right here.
375
00:14:24,800 --> 00:14:25,867
Okay. Okay. Good.
376
00:14:28,100 --> 00:14:29,900
Oh, no. It is
kind of good.
377
00:14:29,900 --> 00:14:33,767
It's kinda good.
But there's a lot of time left
for you to mess this up.
378
00:14:33,767 --> 00:14:36,000
So, and I have faith
that you will.
379
00:14:36,000 --> 00:14:38,066
-Okay, Travis. Is there
anything I can try?
-Yes.
380
00:14:38,367 --> 00:14:39,767
Here you are.
381
00:14:42,000 --> 00:14:43,900
Ooh!
382
00:14:43,900 --> 00:14:47,233
That is so good, Travis!
383
00:14:50,100 --> 00:14:51,567
-Whoo!
-Thank you so much.
384
00:14:51,567 --> 00:14:53,667
That is amazing!
385
00:14:53,667 --> 00:14:55,900
Well, my job is done.
Travis clearly has this.
386
00:14:55,900 --> 00:14:57,166
Thank you so much.
387
00:14:57,166 --> 00:14:58,233
[Ellie] Good job, Travis.
388
00:14:59,166 --> 00:15:00,367
Keep walking.
389
00:15:02,066 --> 00:15:04,166
[Travis]
The collards are done.
I'm gonna strain them.
390
00:15:04,166 --> 00:15:06,700
Once the collards go into
the rendered pork fat,
391
00:15:06,700 --> 00:15:08,867
I'm gonna slice and dice
the pork belly.
392
00:15:08,867 --> 00:15:11,900
And then, I'm gonna add
shallot and a minced garlic.
393
00:15:11,900 --> 00:15:14,467
[Michael] Travis' approach
with the pork belly
and the greens,
394
00:15:14,467 --> 00:15:17,266
-I hope the judges are just
wowed by how good it tastes.
-[Ellie] Mmm-hmm.
395
00:15:17,266 --> 00:15:20,367
And don't necessarily
hold him accountable
for breaking tradition.
396
00:15:20,367 --> 00:15:22,166
[Travis sighing] All right.
397
00:15:22,166 --> 00:15:24,900
[Bobby] So, I plate the sauce
into a earthenware dish,
398
00:15:24,900 --> 00:15:26,000
that can go in the oven.
399
00:15:26,000 --> 00:15:28,567
-I'm gonna go check in again.
-I don't blame you.
400
00:15:28,567 --> 00:15:30,767
[Michael] All right, chefs,
14 minutes to go.
401
00:15:32,367 --> 00:15:33,667
[Bobby] And then I put
the eggs in.
402
00:15:38,000 --> 00:15:39,333
Uh, just give me a second.
403
00:15:40,166 --> 00:15:41,867
-Is it hot?
-Travis.
404
00:15:42,667 --> 00:15:45,000
-I think you're okay.
-[audience laughing]
405
00:15:45,000 --> 00:15:46,467
It's actually really,
really flavorful though.
406
00:15:46,467 --> 00:15:50,100
-It's hot, sweet,
spicy, annoying.
-[Bobby chuckles]
407
00:15:50,100 --> 00:15:53,233
I want the eggs
to just finish cooking
in the tomato sauce.
408
00:15:54,100 --> 00:15:56,066
-[Michael] Travis.
-[Travis] Yes, Chef.
409
00:15:56,066 --> 00:15:58,266
-[Michael] Is this
room temp right now?
-[Travis] Yes, Chef.
410
00:15:58,266 --> 00:15:59,900
Do you think you should
get it hot together,
like, in the pot
411
00:15:59,900 --> 00:16:01,367
and then put it in there
and put it back in the oven?
412
00:16:01,367 --> 00:16:04,600
It should have enough time
for everything to kind of
marry together.
413
00:16:04,600 --> 00:16:06,333
[Michael] Good luck,
10 minutes to go.
414
00:16:08,100 --> 00:16:10,166
[Travis] I'm gonna ladle
the sauce in.
415
00:16:10,166 --> 00:16:13,066
I hit it with
the collard greens
and the pork belly.
416
00:16:13,066 --> 00:16:15,367
I'm gonna crack open
the eggs on top.
417
00:16:15,367 --> 00:16:18,233
Once that's all encompassed,
it goes right into the oven.
418
00:16:19,467 --> 00:16:21,700
So, Travis, what are you
serving on the side?
419
00:16:21,700 --> 00:16:23,867
Crispy, crunchy,
buttery bread.
420
00:16:23,867 --> 00:16:26,166
-Well, good. [chuckles]
-Well, great.
421
00:16:26,166 --> 00:16:28,700
[Travis] To toast the bread,
I get the skillets
nice and hot
422
00:16:28,700 --> 00:16:30,233
with butter and canola oil.
423
00:16:32,266 --> 00:16:35,000
I'm gonna slather the toast
with the feta butter.
424
00:16:35,000 --> 00:16:37,667
And then,
I'm making breadcrumbs
with a little cotija cheese.
425
00:16:37,667 --> 00:16:38,567
What are you doing with those?
426
00:16:38,567 --> 00:16:39,734
I'm just gonna
sprinkle them on top.
427
00:16:40,467 --> 00:16:41,900
Do you think that's
a good idea?
428
00:16:41,900 --> 00:16:43,600
[Michael] I feel like he's
adding some things there
429
00:16:43,600 --> 00:16:46,000
-to sort of mute the spice.
-Mmm-hmm.
430
00:16:46,000 --> 00:16:47,567
[Bobby] And then I'm gonna
put them in the salamander,
431
00:16:47,567 --> 00:16:50,667
just to give it
a little bit of crustiness
with the breadcrumbs.
432
00:16:50,667 --> 00:16:53,433
Travis, two minutes
and 30 seconds.
We gonna be okay, Chef?
433
00:16:54,900 --> 00:16:56,800
[Travis] Just gotta do
a little improvisation.
434
00:16:56,800 --> 00:16:59,400
[grunts] Oven's not
quite working.
435
00:16:59,400 --> 00:17:02,367
-Travis' eggs
still aren't cooked.
-[gasps]
436
00:17:02,367 --> 00:17:04,367
[Travis] The eggs have to cook
in the shakshuka,
437
00:17:04,367 --> 00:17:06,500
because that's
the pivotal point
of this dish.
438
00:17:06,500 --> 00:17:08,100
[Michael] This was point,
I was asking him, like,
439
00:17:08,100 --> 00:17:10,166
-why don't you cook everything
together in the pot...
-[Ellie] I know.
440
00:17:10,166 --> 00:17:11,767
...put it in there,
crack the eggs on top,
and get it in.
441
00:17:11,767 --> 00:17:13,967
-You would have all that
heat to sort of...
-Right.
442
00:17:15,166 --> 00:17:16,533
-[man] Whoo!
-[pan clattering]
443
00:17:17,467 --> 00:17:19,767
[audience cheering]
444
00:17:21,367 --> 00:17:23,133
-You feel good?
-We'll see.
445
00:17:23,867 --> 00:17:25,133
Time just got away from me.
446
00:17:25,133 --> 00:17:27,734
All I can do is hope and pray
that everything
comes out right.
447
00:17:29,700 --> 00:17:30,200
[bell ringing]
448
00:17:31,867 --> 00:17:32,834
Two minutes, guys.
449
00:17:38,200 --> 00:17:40,433
-I'm a little nervous.
-I'm very nervous.
450
00:17:41,400 --> 00:17:43,166
-[grunts]
-[audience cheering]
451
00:17:43,367 --> 00:17:44,634
Whoa!
452
00:17:45,934 --> 00:17:48,166
Transformation!
453
00:17:48,166 --> 00:17:50,567
I mean, those eggs are cooked,
but not enough.
454
00:17:50,567 --> 00:17:52,166
[Travis] I'm gonna play
an audible right now.
455
00:17:52,166 --> 00:17:54,233
We're gonna try
and torch these things
and see if it works.
456
00:17:55,500 --> 00:17:56,400
[Bobby] So,
finishing my plate,
457
00:17:56,400 --> 00:17:58,066
I take them out of
the salamander,
458
00:17:58,066 --> 00:18:00,667
and then just I garnish it
with the toast with the feta.
459
00:18:00,667 --> 00:18:02,667
[audience] Ten. Nine.
460
00:18:02,667 --> 00:18:04,033
[all] Eight.
461
00:18:04,033 --> 00:18:06,200
[Travis] I have
the nice goat cheese
and I have some mint.
462
00:18:06,200 --> 00:18:09,533
The herb and the cheese
will help cool down
some of that harissa.
463
00:18:09,967 --> 00:18:12,066
[audience] Two. One!
464
00:18:12,066 --> 00:18:14,233
[audience cheering]
465
00:18:15,066 --> 00:18:16,033
Looks good, man.
466
00:18:22,867 --> 00:18:25,567
And now, we're gonna
introduce you to the judges.
467
00:18:25,567 --> 00:18:28,400
Chef, restauranteur,
and consultant,
468
00:18:28,400 --> 00:18:30,266
Brian Duffy.
469
00:18:30,266 --> 00:18:32,734
Chef and cookbook author,
Aliya LeeKong.
470
00:18:33,667 --> 00:18:36,767
The owner and operator
of The Fox & Falcon,
471
00:18:36,767 --> 00:18:38,266
David Massoni.
472
00:18:40,867 --> 00:18:43,233
Judges, please start
with the first dish.
473
00:18:53,300 --> 00:18:56,367
This feta butter on the bread
is out of this world.
474
00:18:56,367 --> 00:18:58,467
The tomato sauce is
cooked down really well.
475
00:18:59,266 --> 00:19:00,767
But little bit too much
heat for me.
476
00:19:00,767 --> 00:19:02,467
Getting a little bit more
of that harissa.
477
00:19:03,400 --> 00:19:04,767
[Aliya] The harissa
adds beautiful heat
478
00:19:04,767 --> 00:19:07,166
and I actually feel like
it's a great level of heat.
479
00:19:07,166 --> 00:19:10,967
There's just lovely seasoning
at every level in here.
480
00:19:10,967 --> 00:19:13,667
I wish my egg was just
a little bit more runny.
481
00:19:13,667 --> 00:19:16,166
[David]
The sauce is amazing
and feta butter is
482
00:19:16,166 --> 00:19:17,967
what I'm putting on
bread from now on.
483
00:19:17,967 --> 00:19:20,133
The egg just
was overcooked.
484
00:19:21,266 --> 00:19:22,834
Judges, please try
the second dish.
485
00:19:31,667 --> 00:19:32,667
[David] Great ideas here.
486
00:19:32,667 --> 00:19:36,266
I love the idea of
pork belly and collards.
487
00:19:36,266 --> 00:19:39,166
But much like the first dish,
the eggs aren't perfect.
488
00:19:40,200 --> 00:19:42,967
[Aliya] So, I love
a good twist on a classic.
489
00:19:42,967 --> 00:19:46,667
So, you crossed worlds here
and I think that's
such a cool idea.
490
00:19:46,667 --> 00:19:50,300
But, these eggs were just
not cooked enough at all.
491
00:19:50,300 --> 00:19:52,567
[Brian] The sauce,
it's got a really good
tomato flavor to it,
492
00:19:52,567 --> 00:19:55,867
a good amount of fat
that's in there from
that pork belly.
493
00:19:55,867 --> 00:19:59,066
The mint is really great,
it cools that heat down.
494
00:19:59,066 --> 00:20:02,300
Unfortunately, over here,
we had that egg that was
a little bit overcooked,
495
00:20:02,300 --> 00:20:04,767
here we have an egg
that's undercooked.
496
00:20:04,767 --> 00:20:07,166
All right, judges.
Thank you so much
for your feedback.
497
00:20:07,166 --> 00:20:08,834
-Now it's time to vote.
-All right.
498
00:20:10,500 --> 00:20:12,967
[Travis] Chef Bobby Flay
had a overcooked egg.
499
00:20:12,967 --> 00:20:14,400
I had an undercooked egg.
500
00:20:14,400 --> 00:20:15,734
It's all gonna come down
to the sauce.
501
00:20:18,033 --> 00:20:19,033
And the winner is...
502
00:20:22,767 --> 00:20:23,867
Bobby Flay.
503
00:20:23,867 --> 00:20:26,934
[audience cheering]
504
00:20:29,567 --> 00:20:30,667
[dry heaving]
505
00:20:30,667 --> 00:20:32,500
This, the way that the sauce
came together,
506
00:20:32,500 --> 00:20:35,033
layering, in a really,
really fast way,
507
00:20:35,033 --> 00:20:36,467
that's why I chose
that dish.
508
00:20:36,467 --> 00:20:37,467
[Travis] Of course,
you throw that thing
509
00:20:37,467 --> 00:20:38,934
into the oven
a little bit earlier
510
00:20:38,934 --> 00:20:40,400
so that the eggs had
time to cook.
511
00:20:40,400 --> 00:20:41,767
I mean, that's
where it killed me.
512
00:20:41,767 --> 00:20:44,967
But this experience has been
absolutely fantastic.
513
00:20:44,967 --> 00:20:48,100
I should've used that crowbar
when I had the chance. Okay?
514
00:20:48,100 --> 00:20:51,166
-Thanks, Ellie.
-[Ellie] I definitely wanna
come back for revenge.
515
00:20:51,166 --> 00:20:54,200
I feel like I didn't do
my job right. He won.
516
00:20:54,200 --> 00:20:56,667
I had the judges shook
with my shakshuka.