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.