1
00:00:00,667 --> 00:00:01,700
I'm Bobby Flay.
2
00:00:01,700 --> 00:00:03,867
The holidays are here,
and it's time for cheer.
3
00:00:03,867 --> 00:00:05,700
Well, not for me.
4
00:00:05,700 --> 00:00:07,867
Happy holidays!
5
00:00:07,867 --> 00:00:09,567
[Bobby] All of my closest
Food Network friends
6
00:00:09,567 --> 00:00:11,000
are teaming up
to take me down.
7
00:00:11,000 --> 00:00:13,367
Are you ready to get
your jingle bell rung hard?
8
00:00:13,367 --> 00:00:14,867
Fire it up.
9
00:00:14,867 --> 00:00:17,867
This battle is going to shake
down in three rounds.
10
00:00:17,867 --> 00:00:20,567
Round one and two, they must
go through each other.
11
00:00:20,567 --> 00:00:22,400
I have waited for this moment.
12
00:00:22,400 --> 00:00:23,767
You're in my head!
13
00:00:23,767 --> 00:00:26,000
[Bobby] Round three,
the winner gets me.
14
00:00:26,000 --> 00:00:28,066
-Let's go, Flay!
-[laughs]
15
00:00:28,066 --> 00:00:30,300
[Bobby] In the spirit of
the holidays, we're teaming up
16
00:00:30,300 --> 00:00:31,567
for a culinary throwdown.
17
00:00:31,567 --> 00:00:33,767
-Go, go!
-I'm going.
18
00:00:33,767 --> 00:00:35,166
It's like three rounds
of sibling rivalry.
19
00:00:35,166 --> 00:00:37,166
-Get out of here!
-The competition is tougher,
20
00:00:37,166 --> 00:00:39,867
-I'm just going!
-the rounds
are bigger.
21
00:00:39,867 --> 00:00:41,100
[screaming] Yeah!
22
00:00:41,100 --> 00:00:43,600
-[Bobby] And the surprises?
-Ho, ho, ho!
23
00:00:43,600 --> 00:00:44,667
[Bobby] Just keep on coming.
24
00:00:44,667 --> 00:00:48,066
Bottom line, everyone's out
to ruin my holiday.
25
00:00:48,066 --> 00:00:50,367
-Come on in, ladies!
-Oh, wow.
26
00:00:52,367 --> 00:00:53,333
[laughing]
27
00:00:57,867 --> 00:00:59,834
[audience cheering]
28
00:01:02,767 --> 00:01:05,266
The holidays are here,
and I'm ready for a feast.
29
00:01:05,266 --> 00:01:08,767
Give it up for my main guest,
Chef Alex Guarnaschelli.
30
00:01:09,166 --> 00:01:10,967
[audience cheering]
31
00:01:18,266 --> 00:01:20,767
-How are you doing?
-I feel weird.
32
00:01:20,767 --> 00:01:22,900
There's not usually
just one seat.
33
00:01:22,900 --> 00:01:25,800
Well, the last time you were
here, uh, for the holidays,
34
00:01:25,800 --> 00:01:27,166
-you competed.
-Mmm-hmm.
35
00:01:27,166 --> 00:01:29,166
-Uh, which was really a fun--
-So fun.
36
00:01:29,166 --> 00:01:30,800
-Such a fun night.
-So very festive.
37
00:01:30,800 --> 00:01:31,900
Yes, it really was.
38
00:01:31,900 --> 00:01:33,433
The winner is...
39
00:01:34,467 --> 00:01:36,400
Team Bobby.
40
00:01:36,400 --> 00:01:37,634
-[laughs]
-[cheers]
41
00:01:38,967 --> 00:01:40,400
I was at my best, I feel.
42
00:01:40,400 --> 00:01:43,100
-Ah... No.
-No.
43
00:01:43,100 --> 00:01:46,767
See, I'm a Thanksgiving lover,
but I can get into Christmas
44
00:01:46,767 --> 00:01:47,800
-tonight for you.
-You can?
45
00:01:47,800 --> 00:01:49,567
If you hadn't guessed,
there's a vibe here.
46
00:01:49,567 --> 00:01:50,900
[Bobby] It says "Buon Natale."
47
00:01:50,900 --> 00:01:52,200
I don't speak
a lot of Italian,
48
00:01:52,200 --> 00:01:54,100
but I know for a fact
that that's Italian.
49
00:01:54,100 --> 00:01:56,100
And I know something
you love to do
50
00:01:56,100 --> 00:01:58,667
is Feast of the Seven Fishes
on Christmas Eve.
51
00:01:58,667 --> 00:02:01,266
I do it in my restaurants,
and I do it at home.
52
00:02:01,266 --> 00:02:02,166
I love it.
53
00:02:02,166 --> 00:02:04,200
It's really an
Italian-American holiday.
54
00:02:04,200 --> 00:02:05,100
There's lots of fish,
55
00:02:05,100 --> 00:02:06,266
and there's at least
seven of them.
56
00:02:06,266 --> 00:02:08,567
I immediately think crab,
first of all,
57
00:02:08,567 --> 00:02:10,367
-because you love crab.
-I do love crab.
58
00:02:10,367 --> 00:02:13,367
Sometimes I put, like,
four or five different fish
59
00:02:13,367 --> 00:02:14,500
right in one dish.
60
00:02:14,500 --> 00:02:16,800
Like a rice dish
or a pasta dish
or something like that.
61
00:02:16,800 --> 00:02:18,200
You're a rule breaker, Bobby.
62
00:02:18,200 --> 00:02:19,500
-I am.
-[audience laughs]
63
00:02:19,500 --> 00:02:22,300
-Tonight, we're going to do
exactly that, Bobby.
-I love it.
64
00:02:22,300 --> 00:02:23,867
You have any Italian chefs
here tonight?
65
00:02:23,867 --> 00:02:25,133
Maybe a couple.
66
00:02:26,000 --> 00:02:29,166
Our first contender's Italian
flavors are his calling card.
67
00:02:29,166 --> 00:02:31,367
And tonight,
he's ringing in the holiday
68
00:02:31,367 --> 00:02:33,367
by ringing you, Bobby.
69
00:02:33,367 --> 00:02:36,634
-Pick up your phone
for Chef Christian Petroni.
-[Bobby] Yes.
70
00:02:37,166 --> 00:02:39,133
[audience cheers]
71
00:02:44,367 --> 00:02:45,400
Oh, hold on.
72
00:02:45,400 --> 00:02:47,166
Hey, Bobby, everyone's
calling me and telling me
73
00:02:47,166 --> 00:02:49,567
that you're going to have
a terrible holiday season.
74
00:02:49,567 --> 00:02:50,767
[laughing]
75
00:02:51,400 --> 00:02:52,467
All right. All right.
76
00:02:52,467 --> 00:02:53,634
All right.
77
00:02:56,500 --> 00:02:58,667
Our next contender
might be a fish out of water
78
00:02:58,667 --> 00:03:00,700
when it comes
to cooking in this kitchen.
79
00:03:00,700 --> 00:03:03,066
But when it comes
to competing, trust me,
80
00:03:03,066 --> 00:03:04,767
she's a bona fide shark.
81
00:03:04,767 --> 00:03:07,734
She got the call to take
a bite out of you tonight.
82
00:03:08,166 --> 00:03:10,266
Chef Antonia Lofaso.
83
00:03:10,266 --> 00:03:11,867
[audience cheers]
84
00:03:13,166 --> 00:03:14,500
It's so weird.
85
00:03:14,500 --> 00:03:17,467
Bobby, I've been trying
to call Christian for days.
86
00:03:17,467 --> 00:03:20,100
And I just don't think this
panettone phone is working.
87
00:03:20,100 --> 00:03:21,300
-[laughing]
-Christian?
88
00:03:21,300 --> 00:03:22,266
Christian?
89
00:03:22,266 --> 00:03:23,567
My baston's on the fritz.
90
00:03:23,567 --> 00:03:24,567
[laughter]
91
00:03:24,567 --> 00:03:26,300
[audience applauds]
92
00:03:26,300 --> 00:03:28,000
-Can you hear me?
-Hold on one second,
I got another line.
93
00:03:28,000 --> 00:03:30,800
All right, listen. This might
be between you and I now,
94
00:03:30,800 --> 00:03:33,233
but it's really
to take down Bobby Flay.
95
00:03:34,100 --> 00:03:35,734
[audience cheers]
96
00:03:37,500 --> 00:03:39,100
Christian and I have
been friends for a very,
very long time.
97
00:03:39,100 --> 00:03:42,066
We have the same kind of
Italian-American background.
98
00:03:42,066 --> 00:03:43,100
[Christian]
We've judged together.
99
00:03:43,100 --> 00:03:44,367
We've cooked together.
100
00:03:44,367 --> 00:03:47,800
But we've never competed
against each other.
101
00:03:47,800 --> 00:03:48,900
And it's pretty special
102
00:03:48,900 --> 00:03:50,233
because that's one of
my closest friends.
103
00:03:51,266 --> 00:03:52,367
[Bobby] Good evening, chefs.
104
00:03:52,367 --> 00:03:53,266
Hi.
105
00:03:53,266 --> 00:03:54,266
You're a little nervous.
I can tell.
106
00:03:54,266 --> 00:03:55,467
I'm totally nervous.
107
00:03:55,467 --> 00:03:56,900
I had a chef tell me once
108
00:03:56,900 --> 00:03:58,600
that if I'm not nervous,
I'm not ready.
109
00:03:58,600 --> 00:03:59,567
You're right.
110
00:03:59,567 --> 00:04:01,100
Well, I must be in big trouble
111
00:04:01,100 --> 00:04:02,467
because I ain't nervous
at all.
112
00:04:02,467 --> 00:04:04,667
Wait, so I have a question,
though. I have a question.
113
00:04:04,667 --> 00:04:05,533
Sure.
114
00:04:05,533 --> 00:04:07,467
Are we allowed to negotiate
for more time?
115
00:04:07,467 --> 00:04:08,367
[Christian laughs] Negotiate.
116
00:04:08,367 --> 00:04:09,467
[all laughing]
117
00:04:09,467 --> 00:04:10,934
It's very Italian of you.
118
00:04:13,266 --> 00:04:14,567
Here's the way
it's going to work.
119
00:04:14,567 --> 00:04:15,967
I'm going to put 20 minutes
on the clock.
120
00:04:15,967 --> 00:04:16,867
Or more.
121
00:04:16,867 --> 00:04:18,166
[all laughing]
122
00:04:18,166 --> 00:04:19,166
Yet to be...
Yet to be discussed.
123
00:04:19,166 --> 00:04:20,467
-Yet to be negotiated.
-Yes. Yes.
124
00:04:20,467 --> 00:04:23,333
-Yet to be negotiated.
-This is not Grocery Games.
125
00:04:24,667 --> 00:04:27,266
The theme I've been told is
the Feast of Seven Fishes,
126
00:04:27,266 --> 00:04:28,900
one of my favorite things
to cook.
127
00:04:28,900 --> 00:04:31,266
But I have to say,
with you two in the building,
128
00:04:31,266 --> 00:04:32,500
it makes it
a little more difficult
129
00:04:32,500 --> 00:04:35,166
because I know you guys have
that game very seriously down.
130
00:04:35,667 --> 00:04:36,800
20 minutes on the clock,
131
00:04:36,800 --> 00:04:38,867
I'm going to give you
an ingredient of my choice.
132
00:04:38,867 --> 00:04:41,567
And you need to make
that ingredient
133
00:04:41,567 --> 00:04:43,166
the star of your dish.
134
00:04:43,166 --> 00:04:44,567
And that ingredient is...
135
00:04:46,000 --> 00:04:47,634
fresh squid and it's ink.
136
00:04:47,767 --> 00:04:48,767
Oh.
137
00:04:48,767 --> 00:04:50,033
[audience] Ooh.
138
00:04:51,000 --> 00:04:52,967
[Antonia]
This is 100% a gift.
139
00:04:52,967 --> 00:04:55,300
It's like as if Bobby asked me
140
00:04:55,300 --> 00:04:57,266
what I would want
the first ingredient to be.
141
00:04:57,266 --> 00:04:58,767
I know what I'm making.
142
00:04:58,767 --> 00:04:59,867
Me too.
143
00:04:59,867 --> 00:05:02,667
She makes a delicious dish
at a restaurant with this.
144
00:05:02,667 --> 00:05:03,700
-What is it?
-You know what?
145
00:05:03,700 --> 00:05:05,767
In like 26 minutes,
you're going to find out.
146
00:05:05,767 --> 00:05:06,867
Okay, perfect.
147
00:05:06,867 --> 00:05:08,400
[all laughing]
148
00:05:08,400 --> 00:05:09,533
[Bobby] Just adding that time.
149
00:05:10,400 --> 00:05:12,367
So Alex, she'll decide
which one of you
150
00:05:12,367 --> 00:05:13,800
goes on to the second round.
151
00:05:13,800 --> 00:05:15,667
Then we'll bring out
one more chef.
152
00:05:15,667 --> 00:05:18,166
And then the winner of that
gets to take on me
153
00:05:18,166 --> 00:05:19,867
and gets to make the teams.
154
00:05:19,867 --> 00:05:21,100
So it's a big deal.
155
00:05:21,100 --> 00:05:22,166
All right, guys.
156
00:05:22,166 --> 00:05:23,567
Sign your win
on the dotted line
157
00:05:23,567 --> 00:05:26,166
with this squid and its ink.
158
00:05:26,166 --> 00:05:27,834
-[bell dings]
-[crowd cheers]
159
00:05:34,967 --> 00:05:36,500
[Bobby] This is
one of my favorite
ingredients. First of all,
160
00:05:36,500 --> 00:05:38,700
you're cooking with the ink
of the squid.
161
00:05:38,700 --> 00:05:39,967
And it's jet black.
162
00:05:39,967 --> 00:05:41,767
And it's got tons of flavor.
It's briny.
163
00:05:41,767 --> 00:05:43,667
-Tastes like the ocean.
-[Alex] It does.
164
00:05:43,667 --> 00:05:46,166
-All we want is fried squid,
right? I feel.
-Right.
165
00:05:46,166 --> 00:05:47,867
[Alex] Antonia has a dish
in her restaurant.
166
00:05:47,867 --> 00:05:51,200
And it's squid
in squid ink batter, fried.
167
00:05:51,200 --> 00:05:52,500
And it's delicious.
168
00:05:52,500 --> 00:05:54,400
Are you doing your
fried squid ink squid?
169
00:05:54,400 --> 00:05:56,367
-Yes.
-Okay, I love it.
170
00:05:56,367 --> 00:05:59,066
For my tempura batter,
I mix all-purpose flour,
171
00:05:59,066 --> 00:06:01,567
a little bit of rice flour,
baking powder, salt,
172
00:06:01,567 --> 00:06:02,500
and corn starch.
173
00:06:02,500 --> 00:06:04,667
I mix in soda water
to thin it out,
174
00:06:04,667 --> 00:06:06,100
and then squid ink
so it's like
175
00:06:06,100 --> 00:06:08,367
that natural ocean saltiness.
176
00:06:08,367 --> 00:06:11,667
It's one of the most sought
after dishes on my menus.
177
00:06:11,667 --> 00:06:13,567
[Alex] She has a jar
of Calabrian chilies.
178
00:06:13,567 --> 00:06:15,300
She's tearing a page
from your playbook.
179
00:06:15,300 --> 00:06:17,166
Are you making a sauce
with that or not?
180
00:06:17,166 --> 00:06:19,100
[Antonia] Yeah, I'm going
to do a Calabrian chili aioli.
181
00:06:19,100 --> 00:06:20,600
I've seen you use them
once or twice.
182
00:06:20,600 --> 00:06:21,567
[chuckles]
183
00:06:22,800 --> 00:06:24,100
[Antonia] I am Antonia Lofaso.
184
00:06:24,100 --> 00:06:25,900
I'm an executive chef
and restaurant owner
185
00:06:25,900 --> 00:06:27,367
in Los Angeles.
186
00:06:27,367 --> 00:06:30,767
You may have seen me on shows
such as Guy's Grocery Games,
187
00:06:30,767 --> 00:06:32,467
Tournament of Champions,
Chopped,
188
00:06:32,467 --> 00:06:33,734
and my show, Beachside Brawl.
189
00:06:34,767 --> 00:06:36,867
I'm addicted to competing.
190
00:06:36,867 --> 00:06:38,467
Chef Antonia!
191
00:06:38,467 --> 00:06:39,667
[Antonia] This is actually
the very first time
192
00:06:39,667 --> 00:06:41,667
I am competing on
Beat Bobby Flay.
193
00:06:41,667 --> 00:06:44,567
So I do kind of feel like
the new kid on the block.
194
00:06:44,567 --> 00:06:47,266
If I beat Bobby Flay,
to me, that is just like
195
00:06:47,266 --> 00:06:48,867
the best
Christmas present ever.
196
00:06:50,767 --> 00:06:54,400
I feel like Christian is going
to go in a pasta direction.
197
00:06:54,400 --> 00:06:55,900
He's got guanciale
out already.
198
00:06:55,900 --> 00:06:58,166
[Alex] And eggs. I mean,
I'm feeling carbonara-y.
199
00:06:58,166 --> 00:07:02,467
-Bobby, I'm making
a squid ink carbonara.
-Okay.
200
00:07:02,467 --> 00:07:04,667
The most important part of
this dish, believe it or not,
201
00:07:04,667 --> 00:07:06,767
is not even the squid
and the ink.
202
00:07:06,767 --> 00:07:08,300
It's the egg yolks.
203
00:07:08,300 --> 00:07:10,467
It's the base of this pasta.
204
00:07:10,467 --> 00:07:11,667
One more, one more.
205
00:07:11,667 --> 00:07:15,000
The heat from that pasta
into your egg mixture
206
00:07:15,000 --> 00:07:16,800
will bring this dish together
207
00:07:16,800 --> 00:07:19,367
in the creamy,
luscious, rich way
208
00:07:19,367 --> 00:07:20,667
that we all know it.
209
00:07:20,667 --> 00:07:23,467
Look at Christian just
grating all the cheese
210
00:07:23,467 --> 00:07:24,700
in the tri-state area.
211
00:07:24,700 --> 00:07:26,467
[Bobby] What kind of cheese
are you using there, kid?
212
00:07:26,467 --> 00:07:30,166
I do a mix of Pecorino Romano
and Parmigiano Reggiano.
213
00:07:30,166 --> 00:07:33,266
I hit it with Parmesan
to give you that umami
214
00:07:33,266 --> 00:07:35,600
and sort of round out
the edges of cheesiness.
215
00:07:35,600 --> 00:07:38,567
And then let's get that ink
and put it to work.
216
00:07:38,567 --> 00:07:40,166
-[Bobby] Whoa.
-[Alex] Yeah, isn't
that beautiful?
217
00:07:40,166 --> 00:07:41,867
That's amazing.
218
00:07:41,867 --> 00:07:44,467
[Christian]
This is not going to be hard
to make the star of the dish,
219
00:07:44,467 --> 00:07:46,867
because wherever
this squid ink ends up,
220
00:07:46,867 --> 00:07:48,500
it is going to be dramatic.
221
00:07:48,500 --> 00:07:50,567
[Bobby] I like both
of these dishes a lot.
222
00:07:50,567 --> 00:07:54,000
Squid ink carbonara
and squid ink fried. Yes.
223
00:07:54,000 --> 00:07:55,867
You brought Antonia in, man.
I can't mess around.
224
00:07:57,700 --> 00:07:58,900
I'm Christian Petroni.
225
00:07:58,900 --> 00:08:02,600
I cook simple food from
the motherland, for me, Italy.
226
00:08:02,600 --> 00:08:03,967
I've competed on a show like
227
00:08:03,967 --> 00:08:05,567
Chopped,
Tournament of Champions,
228
00:08:05,567 --> 00:08:08,266
Triple G, Beat Bobby Flay.
229
00:08:08,266 --> 00:08:11,367
Last holiday season,
I was beat by Maneet Chauhan.
230
00:08:11,367 --> 00:08:13,000
You're not worried
about Christian at all.
231
00:08:13,000 --> 00:08:15,166
-Who?
-[laughing]
232
00:08:16,266 --> 00:08:18,900
Not looking to recreate
that again this year.
233
00:08:18,900 --> 00:08:22,567
There is nothing I would want
more under my tree
234
00:08:22,567 --> 00:08:25,667
than to take that win
from Bob.
235
00:08:27,700 --> 00:08:29,266
Dude, did you drop
the pasta yet?
236
00:08:29,266 --> 00:08:31,166
Did you forget
or you were waiting?
237
00:08:31,166 --> 00:08:34,000
-I was literally waiting
for you to tell me.
-Okay.
238
00:08:34,000 --> 00:08:37,166
There's a difference between
al dente and undercooked,
239
00:08:37,166 --> 00:08:39,166
and nobody wants that.
240
00:08:39,166 --> 00:08:40,967
[Alex] I love the way
that pasta water looks.
241
00:08:40,967 --> 00:08:43,266
I don't think I would have
thought to put it in there.
242
00:08:43,266 --> 00:08:44,100
I like it.
243
00:08:44,100 --> 00:08:46,033
[Alex] Coming up
on 12 minutes, guys.
244
00:08:46,367 --> 00:08:48,500
[audience cheers]
245
00:08:48,500 --> 00:08:50,000
-[Alex] Hi.
-[Antonia] Hi.
246
00:08:50,000 --> 00:08:52,400
-What are you doing?
-I got squid.
247
00:08:52,400 --> 00:08:53,767
I got my tempura batter,
248
00:08:53,767 --> 00:08:55,767
some Italian
white wine vinegar
249
00:08:55,767 --> 00:08:58,600
with a little bit of mayo,
Calabrian chili.
250
00:08:58,600 --> 00:09:00,800
What I like is that I come
over here and I smell vinegar.
251
00:09:00,800 --> 00:09:01,767
I know.
252
00:09:01,767 --> 00:09:02,767
She loves vinegar.
253
00:09:02,767 --> 00:09:04,500
I could drink vinegar
for breakfast.
254
00:09:04,500 --> 00:09:06,266
[Antonia] Vinegar, heat...
255
00:09:06,266 --> 00:09:07,467
[Alex] I don't need
anything else.
256
00:09:07,467 --> 00:09:08,700
[Antonia] You want
to taste it, taste it?
257
00:09:08,700 --> 00:09:09,834
[Alex] Yeah, I'll taste it.
258
00:09:10,367 --> 00:09:11,800
-Is it too vinegary?
-Mmm.
259
00:09:11,800 --> 00:09:14,000
-I'm going to herb it.
-Yes, it needs a little herby.
260
00:09:14,000 --> 00:09:15,266
It's going to be all herby.
261
00:09:15,266 --> 00:09:17,166
[Alex]
Is it irritating to have
to clean the squid?
262
00:09:17,166 --> 00:09:18,367
Bobby makes you work so hard.
263
00:09:18,367 --> 00:09:19,500
[Antonia] I was just going
to say the same thing.
264
00:09:19,500 --> 00:09:21,367
I was like, why do we got
to clean our squid?
265
00:09:21,367 --> 00:09:23,166
We only have 28 minutes.
266
00:09:24,000 --> 00:09:25,166
[audience laughs]
267
00:09:26,166 --> 00:09:27,867
Cleaning the calamari
on its own
268
00:09:27,867 --> 00:09:30,066
is just pulling away minute
of our cook time right there
269
00:09:30,066 --> 00:09:33,066
just to clean enough for as
many plates as we have to do.
270
00:09:34,367 --> 00:09:36,266
So I put all the calamari
into the tempura batter,
271
00:09:36,266 --> 00:09:38,166
make sure everything's coated,
and then very, very carefully
272
00:09:38,166 --> 00:09:39,467
just drop it into the fryer.
273
00:09:39,467 --> 00:09:41,300
Squid is very temperamental.
274
00:09:41,300 --> 00:09:42,967
You have to cook it
very, very quickly
275
00:09:42,967 --> 00:09:45,400
so that there's still
a beautiful softness to it.
276
00:09:45,400 --> 00:09:48,467
It's very easy to overcook
or undercook calamari,
277
00:09:48,467 --> 00:09:50,667
so you really have
to pay attention to it.
278
00:09:50,667 --> 00:09:52,100
-[Alex] How are we doing?
-Hey, Chef.
279
00:09:52,100 --> 00:09:53,300
[Alex] What kind of pasta?
280
00:09:53,300 --> 00:09:56,767
The squid is going to work
really great visually
281
00:09:56,767 --> 00:09:58,467
against these round rigatoni.
282
00:09:58,467 --> 00:09:59,400
It's going to eat well.
283
00:09:59,400 --> 00:10:00,900
-You know
what I mean?
-I do.
284
00:10:00,900 --> 00:10:02,200
If you're cooking, I know
I'm going to eat well
285
00:10:02,200 --> 00:10:03,200
no matter what.
286
00:10:03,200 --> 00:10:04,166
So you're going
to cut the squid
287
00:10:04,166 --> 00:10:05,867
and cook it with
the guanciale.
288
00:10:05,867 --> 00:10:07,500
Yeah, so I'm going
to throw this in
289
00:10:07,500 --> 00:10:09,266
sort of at the very end.
290
00:10:09,266 --> 00:10:11,667
The crazy thing is that
the main part of the cooking
291
00:10:11,667 --> 00:10:13,867
doesn't happen until
the last sort of two minutes,
292
00:10:13,867 --> 00:10:16,166
so that's the risk
in this sort of dish.
293
00:10:16,166 --> 00:10:18,166
Are you doing a cooking show,
or are you going to do it?
294
00:10:18,166 --> 00:10:19,567
-[laughs]
-[Christian] Hey.
295
00:10:19,567 --> 00:10:22,000
[Alex]
Listen, you got two minutes
and 40 seconds left.
296
00:10:22,000 --> 00:10:23,667
Yes, Chef.
297
00:10:23,667 --> 00:10:24,767
[Bobby] The pasta
has to be cooked.
298
00:10:24,767 --> 00:10:26,967
He's probably going to do it
with like 90 seconds to go,
299
00:10:26,967 --> 00:10:29,667
because he needs every second
of that pasta being cooked.
300
00:10:30,867 --> 00:10:32,400
[Christian] The guanciale
has rendered out,
301
00:10:32,400 --> 00:10:36,800
waiting to be anointed with
those rings of fresh squid.
302
00:10:36,800 --> 00:10:38,166
Christian, you got
two minutes, dude.
303
00:10:38,166 --> 00:10:40,000
-[Alex] Come on, Christian.
-[Christian] Roger that.
304
00:10:40,000 --> 00:10:44,300
I'm putting it into
my carbonara egg mixture.
305
00:10:44,300 --> 00:10:46,166
That's very hot. I hope
it doesn't cook the eggs.
306
00:10:46,166 --> 00:10:47,634
Killing me. Oh, my God.
307
00:10:49,800 --> 00:10:51,000
[Antonia]
Calamari looks perfect.
308
00:10:51,000 --> 00:10:52,467
I hit it with just
a little bit of salt,
309
00:10:52,467 --> 00:10:54,100
a little bit of a swish
of that aioli
310
00:10:54,100 --> 00:10:56,000
to the side of the calamari.
311
00:10:56,000 --> 00:10:57,133
[Bobby]
Look how beautiful it is.
312
00:10:57,133 --> 00:11:01,100
It's jet black, but it's also
incredibly light and crispy.
313
00:11:01,100 --> 00:11:03,300
[Christian]
I'm adding rigatoni noodle.
314
00:11:03,300 --> 00:11:04,400
It's looking creamy.
315
00:11:04,400 --> 00:11:06,367
It's looking beautiful.
316
00:11:06,367 --> 00:11:07,500
[Alex] Oh, my God.
317
00:11:07,500 --> 00:11:09,634
I'm going to go
to the hospital for Christmas.
318
00:11:10,667 --> 00:11:11,834
[Bobby] 35 seconds.
319
00:11:14,600 --> 00:11:15,500
Can I help you?
320
00:11:15,500 --> 00:11:17,200
Do you want me
to finish with cheese?
321
00:11:17,200 --> 00:11:18,867
Oh, yes. Finish with
some Pecorino.
322
00:11:18,867 --> 00:11:20,367
Here's the thing in kitchens
323
00:11:20,367 --> 00:11:21,767
in which chefs
were team players.
324
00:11:21,767 --> 00:11:24,100
Let me just help him
so at least he can finish.
325
00:11:24,100 --> 00:11:26,667
Antonia Lofaso,
you're the best.
326
00:11:26,667 --> 00:11:29,367
I've never seen
the competitor plating
327
00:11:29,367 --> 00:11:31,266
-the other person's dish.
-Never.
328
00:11:31,266 --> 00:11:34,166
[all] Ten, nine, eight,
329
00:11:34,166 --> 00:11:37,066
seven, six, five,
330
00:11:37,066 --> 00:11:41,000
four, three, two, one.
331
00:11:41,000 --> 00:11:42,834
[audience cheers]
332
00:11:43,600 --> 00:11:45,066
I love you, dude.
333
00:11:45,066 --> 00:11:47,100
Thanks, Bob.
334
00:11:47,100 --> 00:11:50,567
[Antonia] Italian cooking
is like five ingredients
not overly fussed with.
335
00:11:50,567 --> 00:11:52,200
Alex has had
this dish 100 times.
336
00:11:52,200 --> 00:11:53,367
She knows it's a good dish.
337
00:11:53,367 --> 00:11:55,400
[Christian] I'm really proud
of my dish.
338
00:11:55,400 --> 00:11:57,266
The noodles are
a little al dente.
339
00:11:57,266 --> 00:11:59,166
But if we were
in Italy right now,
340
00:11:59,166 --> 00:12:00,567
they'd be super happy with it
341
00:12:00,567 --> 00:12:02,767
because they like
overly al dente pasta,
342
00:12:02,767 --> 00:12:03,867
which I'm okay with.
343
00:12:07,667 --> 00:12:10,300
We're all here to say
buona notte to Bobby
344
00:12:10,300 --> 00:12:12,734
so we can have a Buon Natale.
345
00:12:14,100 --> 00:12:16,467
It was really a joy
to watch you both cook,
346
00:12:16,467 --> 00:12:18,100
but it's all going
to come down
347
00:12:18,100 --> 00:12:20,567
to the squid and the squid ink
348
00:12:20,567 --> 00:12:23,467
for who moves on
to the next round.
349
00:12:23,467 --> 00:12:25,100
Chef Antonia,
what did you make?
350
00:12:25,100 --> 00:12:28,567
So I did a crispy calamari
with a squid ink batter
351
00:12:28,567 --> 00:12:31,767
and a Calabrian chili
and herb aioli.
352
00:12:31,767 --> 00:12:34,567
That is a dish right off
the Scopa menu.
353
00:12:34,567 --> 00:12:37,867
Well, it does look
burned at first pass,
354
00:12:37,867 --> 00:12:41,066
and then you eat it, and it's
fluffy, crispy, it's light.
355
00:12:42,367 --> 00:12:45,100
It's hard not to eat it all,
but it is Christmas,
356
00:12:45,100 --> 00:12:47,567
so there has to be
something wrong with
everything and everyone.
357
00:12:47,567 --> 00:12:49,333
-[laughing]
-Um...
358
00:12:50,100 --> 00:12:51,200
I can't believe
I'm going to say this,
359
00:12:51,200 --> 00:12:54,367
but maybe a little too much
vinegar in the sauce.
360
00:12:54,367 --> 00:12:57,667
But the chili, the herb,
the squid, it's addictive.
361
00:12:57,667 --> 00:12:59,000
Thank you, Chef.
362
00:12:59,000 --> 00:13:00,567
Chef Christian,
what did you make?
363
00:13:00,567 --> 00:13:03,800
I'd like to transport
everyone here to a piazza
364
00:13:03,800 --> 00:13:06,700
and sitting at a
two-person little two-top.
365
00:13:06,700 --> 00:13:08,266
Watching the people walk by,
366
00:13:08,266 --> 00:13:11,467
you order an absolute perfect
pasta carbonara.
367
00:13:11,467 --> 00:13:14,300
We have creaminess
from egg yolks,
Pecorino Romano.
368
00:13:14,300 --> 00:13:16,500
I add some
Parmigiano Reggiano.
369
00:13:16,500 --> 00:13:18,166
Traditionally,
it gets guanciale,
370
00:13:18,166 --> 00:13:19,867
so we stuck all traditional,
371
00:13:19,867 --> 00:13:21,967
but then added the squid ink
to the base,
372
00:13:21,967 --> 00:13:25,066
as well as adding
the squid ink to the pasta.
373
00:13:25,066 --> 00:13:26,233
So that's what we did here.
374
00:13:27,800 --> 00:13:28,767
Yeah, that was good.
375
00:13:28,767 --> 00:13:29,767
[audience applauds]
376
00:13:29,767 --> 00:13:32,166
-That was good.
-Oh. [laughs]
377
00:13:33,467 --> 00:13:35,867
The egg and the ink
and the cheese,
378
00:13:35,867 --> 00:13:38,433
it's rounding out
the squid ink in
just a beautiful way.
379
00:13:39,100 --> 00:13:41,000
The pasta,
just a little al dente.
380
00:13:41,000 --> 00:13:43,266
I almost wish
you'd made it without it.
381
00:13:43,266 --> 00:13:45,400
I wish the squid
had been your pasta.
382
00:13:45,400 --> 00:13:47,100
Yes, I thought
about that, Chef.
383
00:13:47,100 --> 00:13:48,900
You both really made it
384
00:13:48,900 --> 00:13:50,800
the star of the show
without argument.
385
00:13:50,800 --> 00:13:52,367
It's a little bit
of a nail biter here,
386
00:13:52,367 --> 00:13:54,667
especially since I know I'm
off someone's Christmas list
387
00:13:54,667 --> 00:13:55,667
in the next five minutes.
388
00:13:55,667 --> 00:13:56,734
[audience laughs]
389
00:13:59,100 --> 00:14:02,100
I feel really great about
my flavors and my sauce,
390
00:14:02,100 --> 00:14:04,367
but I wish this noodle
was able to cook
391
00:14:04,367 --> 00:14:06,066
just a couple more minutes.
392
00:14:06,066 --> 00:14:08,634
The chef moving on
to round two is...
393
00:14:17,400 --> 00:14:19,934
The chef moving on
to round two is...
394
00:14:25,567 --> 00:14:26,967
Chef Antonia.
395
00:14:27,667 --> 00:14:29,834
[audience applauds]
396
00:14:30,767 --> 00:14:32,100
[Christian chuckles]
397
00:14:32,100 --> 00:14:34,767
I just won round one,
but this is only, like,
398
00:14:34,767 --> 00:14:37,367
one of three rounds
that I need to win
399
00:14:37,367 --> 00:14:38,567
in order to be Bobby Flay.
400
00:14:38,567 --> 00:14:41,467
So I'm not counting
all my wins just yet.
401
00:14:41,467 --> 00:14:43,767
[Christian]
I wanted this, by the way.
402
00:14:43,767 --> 00:14:44,867
This is the first time
403
00:14:44,867 --> 00:14:47,200
I feel like I don't need
to give much advice.
404
00:14:47,200 --> 00:14:48,967
It was really pretty flawless.
405
00:14:48,967 --> 00:14:49,867
Thanks.
406
00:14:49,867 --> 00:14:51,767
I think if anyone can put
Bob in his place,
407
00:14:51,767 --> 00:14:52,800
it's Chef Antonia Lofaso.
408
00:14:52,800 --> 00:14:54,000
-Bob. [laughs]
-I'm excited about it.
409
00:14:54,000 --> 00:14:55,567
Robert.
410
00:14:55,567 --> 00:14:58,667
So Chef Antonia, you can head
back to the kitchen and...
411
00:14:58,667 --> 00:15:00,367
-See you soon.
-Bobby, join us.
412
00:15:02,266 --> 00:15:03,367
All right, Alex.
413
00:15:03,367 --> 00:15:05,266
Cannot wait to see who you're
going to bring out next.
414
00:15:05,266 --> 00:15:08,233
I have reeled in one of
your closest friends.
415
00:15:08,767 --> 00:15:10,166
-Martha Stewart?
-No,
416
00:15:10,166 --> 00:15:11,867
this is someone who
wrestled in high school.
417
00:15:11,867 --> 00:15:13,066
Oh, that guy.
418
00:15:13,066 --> 00:15:17,166
Please welcome
your best friend,
Chef Michael Simon.
419
00:15:17,166 --> 00:15:21,100
[exclaims] I'm about
to steal Christmas, baby.
420
00:15:21,100 --> 00:15:22,634
You sleep with the fish.
421
00:15:22,867 --> 00:15:23,867
[laughing]
422
00:15:23,867 --> 00:15:25,166
Let's go!
423
00:15:25,166 --> 00:15:26,233
[laughing]
424
00:15:28,467 --> 00:15:31,066
Did you really just throw,
like, a branzino at me?
425
00:15:32,767 --> 00:15:34,066
Michael, welcome back.
426
00:15:34,066 --> 00:15:35,667
-How you doing?
-I'm doing good, buddy.
427
00:15:35,667 --> 00:15:36,800
How are you?
428
00:15:36,800 --> 00:15:38,700
So last year was really fun
for me because I beat you.
429
00:15:38,700 --> 00:15:41,266
-Oh, yeah,
that was fun, wasn't it?
-Yeah, it was so fun.
430
00:15:41,266 --> 00:15:42,266
Is that your Christmas shirt?
431
00:15:42,266 --> 00:15:43,266
-It is.
-Very festive.
432
00:15:43,266 --> 00:15:44,467
Very festive, don't you think?
433
00:15:44,467 --> 00:15:46,000
Did you get it
in the boys' department?
434
00:15:46,000 --> 00:15:47,667
-[audience laughs]
-Oh.
435
00:15:47,667 --> 00:15:49,400
I'm just going to...
I'm just going to like...
436
00:15:49,400 --> 00:15:50,500
I like watching this.
437
00:15:50,500 --> 00:15:53,266
Did you make the, um,
calamari from your restaurant
438
00:15:53,266 --> 00:15:54,400
-the first time?
-Yes, I did.
439
00:15:54,400 --> 00:15:57,166
-Very creative.
-Wow.
440
00:15:57,166 --> 00:15:59,467
And the high school wrestler
has landed.
441
00:15:59,467 --> 00:16:00,667
That's rough.
442
00:16:00,667 --> 00:16:02,367
I actually think
it was really smart.
443
00:16:02,367 --> 00:16:03,700
-I know.
-Do what you know.
444
00:16:03,700 --> 00:16:05,000
I love the dish.
It's a great dish.
445
00:16:05,000 --> 00:16:06,567
I just want to talk
a little bit of trash.
446
00:16:06,567 --> 00:16:09,100
-Get her fired up.
-Wow.
447
00:16:09,100 --> 00:16:11,367
Okay, so Michael,
it has been revealed
448
00:16:11,367 --> 00:16:13,800
that it's the night
of the seven fishes.
449
00:16:13,800 --> 00:16:15,967
Whoever wins gets
to take me on,
450
00:16:15,967 --> 00:16:19,467
and the winner gets to tell us
what the signature dish is
451
00:16:19,467 --> 00:16:21,367
and who your teammate is.
452
00:16:21,367 --> 00:16:23,100
So it's a very big round.
453
00:16:23,100 --> 00:16:25,567
20 minutes on the clock,
you must make the ingredient
454
00:16:25,567 --> 00:16:26,700
the star of your dish.
455
00:16:26,700 --> 00:16:28,600
I'm assuming
it's going to be fish.
456
00:16:28,600 --> 00:16:30,367
-Oh, really?
-Yeah.
457
00:16:30,367 --> 00:16:31,667
Bring down the ingredient.
458
00:16:31,667 --> 00:16:33,066
[laughing]
459
00:16:33,066 --> 00:16:35,033
[audience applauds]
460
00:16:38,200 --> 00:16:39,467
Branzino.
461
00:16:39,467 --> 00:16:40,467
[Antonia] Oh.
462
00:16:40,467 --> 00:16:42,000
Oh, it's like the fish
you just threw at me.
463
00:16:42,000 --> 00:16:43,200
[laughs]
464
00:16:43,200 --> 00:16:44,300
[Michael] I love branzino.
465
00:16:44,300 --> 00:16:46,000
Often, it's grilled whole.
466
00:16:46,000 --> 00:16:48,066
It's very mild,
very lean fish.
467
00:16:48,066 --> 00:16:50,066
[Antonia] It's one of my
favorite fish to cook with.
468
00:16:50,066 --> 00:16:52,367
Classic for,
you know, the holidays.
469
00:16:52,367 --> 00:16:53,834
I'm very happy
with this ingredient.
470
00:16:54,266 --> 00:16:55,367
[Bobby] All right, guys.
471
00:16:55,367 --> 00:16:56,400
20 minutes on the clock.
472
00:16:56,400 --> 00:16:58,467
It's not about the gold.
It's not about the silver.
473
00:16:58,467 --> 00:17:00,166
It's about the branzino.
474
00:17:00,166 --> 00:17:01,100
[bell dings]
475
00:17:01,100 --> 00:17:02,834
[applause]
476
00:17:06,567 --> 00:17:07,934
This is the wrong one.
477
00:17:10,100 --> 00:17:11,100
Okay, branzino.
478
00:17:11,100 --> 00:17:12,867
-The official fish.
-Yes, it is.
479
00:17:12,867 --> 00:17:14,500
The official fish
of Italian restaurants.
480
00:17:14,500 --> 00:17:16,667
Mediterranean sea bass.
It's fantastic.
481
00:17:16,667 --> 00:17:18,300
It doesn't have, like,
a lot of fat in it.
482
00:17:18,300 --> 00:17:19,266
It cooks very quickly.
483
00:17:19,266 --> 00:17:20,500
When you cook this whole,
484
00:17:20,500 --> 00:17:21,800
would you filet it?
What would you do?
485
00:17:21,800 --> 00:17:23,266
I think Antonia's
cooking it whole.
486
00:17:23,266 --> 00:17:25,667
Don't be scared, Alex.
Don't make that face.
487
00:17:25,667 --> 00:17:28,200
-Wait, Antonia, you're going
to fry these whole?
-Yes.
488
00:17:28,200 --> 00:17:29,867
I need to get you
another fryer.
489
00:17:29,867 --> 00:17:32,300
Shh. Don't scare me.
490
00:17:32,300 --> 00:17:34,767
I know I need to get these
fish in the fryer immediately
491
00:17:34,767 --> 00:17:35,867
if this is going to happen.
492
00:17:35,867 --> 00:17:38,100
I score it on all sides,
so it kind of opens it up.
493
00:17:38,100 --> 00:17:39,600
I season it really well
494
00:17:39,600 --> 00:17:41,266
inside and out,
salt and pepper.
495
00:17:41,266 --> 00:17:42,767
[Bobby] What's that?
Flour or corn starch?
496
00:17:42,767 --> 00:17:43,767
[Antonia] Rice.
497
00:17:43,767 --> 00:17:45,467
-Rice flour with
salt and pepper.
-I like it.
498
00:17:45,467 --> 00:17:49,000
[Antonia]
Once I put these very large
fish inside of that fryer,
499
00:17:49,000 --> 00:17:50,567
the temperature's
going to go way down.
500
00:17:50,567 --> 00:17:51,400
I need to pull it out.
501
00:17:51,400 --> 00:17:53,166
I need to let
that fryer recover
502
00:17:53,166 --> 00:17:54,567
and then drop
the two remaining fish.
503
00:17:54,567 --> 00:17:57,066
So there is zero room
for error.
504
00:17:57,066 --> 00:17:59,800
Once I start frying fish,
they better cook.
505
00:17:59,800 --> 00:18:03,100
Antonia, what are
you serving with these
illustrious fried fish?
506
00:18:03,100 --> 00:18:05,166
[Antonia] Some sauteed
fennel and onions.
507
00:18:05,166 --> 00:18:07,166
I'm going to hit it with
a little bit of seafood broth
508
00:18:07,166 --> 00:18:08,166
and a little bit of tomato.
509
00:18:08,166 --> 00:18:09,867
-Olives and capers.
-Nice.
510
00:18:09,867 --> 00:18:12,300
And then I'm going to do
a little salad on top
511
00:18:12,300 --> 00:18:14,600
of some chilies and herbs.
512
00:18:14,600 --> 00:18:15,667
[Bobby] Okay.
513
00:18:15,667 --> 00:18:17,467
I love where Antonia's
going for this.
514
00:18:17,467 --> 00:18:18,867
-Oh, I do too.
-Right?
515
00:18:18,867 --> 00:18:22,000
[Christian] If she nails it,
I think frying it is smart.
516
00:18:22,000 --> 00:18:24,300
What eats better
than a whole fried fish?
517
00:18:24,300 --> 00:18:26,000
[Bobby] Michael,
very nice filet work, sir.
518
00:18:26,000 --> 00:18:27,266
Very nice filet work.
519
00:18:27,266 --> 00:18:29,100
[Michael] Ooh.
520
00:18:29,100 --> 00:18:32,000
Personally, I would be
doing what Michael's doing.
521
00:18:32,000 --> 00:18:33,967
-Filleting the fish.
-Mmm-hmm.
522
00:18:33,967 --> 00:18:36,300
Typically, when I do branzino,
I grill it whole,
523
00:18:36,300 --> 00:18:37,867
but there's no grills here.
524
00:18:37,867 --> 00:18:39,300
So I'm going to pan roast.
525
00:18:39,300 --> 00:18:40,467
Michael, what are you making?
526
00:18:40,467 --> 00:18:44,467
Bobby, I am going to make
a pan-seared branzino.
527
00:18:44,467 --> 00:18:46,600
I'm going to try to get
the skin nice and crisp,
528
00:18:46,600 --> 00:18:50,667
and then shaved fennel,
citrus salad...
529
00:18:50,667 --> 00:18:52,767
[Antonia] Oh my gosh,
I'm using fennel too.
530
00:18:52,767 --> 00:18:53,667
And burnt lemon.
531
00:18:53,667 --> 00:18:54,567
[Bobby] Fennel everywhere.
532
00:18:54,567 --> 00:18:56,000
It's a very
Michael Symon dish.
533
00:18:56,000 --> 00:18:57,700
I'm going to try
my best, Bobby.
534
00:18:57,700 --> 00:18:59,000
I really want to impress you.
535
00:18:59,000 --> 00:19:00,367
I know.
536
00:19:01,300 --> 00:19:05,000
[Michael] I started competing
on Iron Chef 15 years ago.
537
00:19:05,000 --> 00:19:06,266
Over 60 battles.
538
00:19:06,266 --> 00:19:08,266
Many of you know
Bobby is one of my
539
00:19:08,266 --> 00:19:09,867
closest friends in the world.
540
00:19:09,867 --> 00:19:11,900
Any time that I could come on
and we could talk
541
00:19:11,900 --> 00:19:13,100
trash with each other...
542
00:19:13,100 --> 00:19:15,166
Just because you don't know
what to do with flour and eggs
543
00:19:15,166 --> 00:19:16,166
doesn't mean I don't.
544
00:19:16,266 --> 00:19:17,567
Ooh.
545
00:19:17,567 --> 00:19:18,500
It's almost just like
546
00:19:18,500 --> 00:19:19,900
when I'm beating him
on the golf course
547
00:19:19,900 --> 00:19:21,800
for money.
548
00:19:21,800 --> 00:19:25,066
Last year, Bobby got the
best of me in Duck à l'orange.
549
00:19:25,066 --> 00:19:28,367
This year, it's the Feast
of the Seven Fishes.
550
00:19:28,367 --> 00:19:30,567
He's in big trouble.
551
00:19:30,567 --> 00:19:33,700
[Alex] 15 minutes
and 39 seconds left.
552
00:19:33,700 --> 00:19:34,800
[audience cheers]
553
00:19:36,767 --> 00:19:39,100
-Are you making
like a little fumé?
-I'm making a fumé.
554
00:19:39,100 --> 00:19:40,166
De poisson.
555
00:19:40,166 --> 00:19:42,200
[Michael] A fume is
a quick fish stock
556
00:19:42,200 --> 00:19:43,700
made with the bones
of the fish.
557
00:19:43,700 --> 00:19:47,400
I take the heads and spines,
white wine, shrimp stock,
558
00:19:47,400 --> 00:19:49,967
garlic, Calabrian chili,
lemon,
559
00:19:49,967 --> 00:19:51,700
and a bunch
of coriander seeds.
560
00:19:51,700 --> 00:19:54,367
Making a quick stock
is going to uplift the
561
00:19:54,367 --> 00:19:56,500
seafood flavor in my dish.
562
00:19:56,500 --> 00:19:59,867
You're making a stock,
which is just so old school.
563
00:19:59,867 --> 00:20:01,367
[Michael]
Just a quick little stock.
564
00:20:01,367 --> 00:20:02,300
Yum.
565
00:20:02,300 --> 00:20:04,200
-I'm being very
Italian today. Yes.
-Are you?
566
00:20:04,200 --> 00:20:06,367
I always think of you
as a spicy Greek man
567
00:20:06,367 --> 00:20:08,100
with a few Sicilian cousins.
568
00:20:08,100 --> 00:20:09,567
Well, that's what I am.
569
00:20:09,567 --> 00:20:11,200
[laughing]
570
00:20:11,200 --> 00:20:12,967
-Beautiful.
-Thank you, Chef.
571
00:20:12,967 --> 00:20:14,166
[Alex] Hi.
572
00:20:14,166 --> 00:20:16,500
-You got a lot of like
greens and stuff.
-[Antonia] Yeah.
573
00:20:16,500 --> 00:20:18,467
[Alex] I love
the chilies with this.
574
00:20:18,467 --> 00:20:20,600
I do a little bit...
So I'm going to do
a little bit of chili.
575
00:20:20,600 --> 00:20:21,867
I'm going to hit it
with some stock,
576
00:20:21,867 --> 00:20:24,000
a little bit of tomato,
capers, maybe an olive.
577
00:20:24,000 --> 00:20:25,567
That's going to kind of
be the base.
578
00:20:25,567 --> 00:20:26,967
And I'm going to just do
a simple salad on top.
579
00:20:26,967 --> 00:20:28,066
I love the butter, by the way,
580
00:20:28,066 --> 00:20:29,567
-Oh--
-with the tomato.
581
00:20:29,567 --> 00:20:31,667
Tomato,
a little lobster broth.
582
00:20:31,667 --> 00:20:33,500
-Beautiful. I love it.
-Yeah.
583
00:20:33,500 --> 00:20:34,600
As the onions
start to brown,
584
00:20:34,600 --> 00:20:36,467
I'm hit it with a little bit
of that lobster stock,
585
00:20:36,467 --> 00:20:39,200
tomato, and I just let
that sauce reduce.
586
00:20:39,200 --> 00:20:42,433
All right, 13 minutes exactly.
587
00:20:44,867 --> 00:20:46,467
How you doing,
Miss Filet-O-Fish?
588
00:20:46,467 --> 00:20:49,000
Miss Filet-O-Fish.
Very funny.
589
00:20:49,000 --> 00:20:50,867
You need a bun
over there or anything?
590
00:20:50,867 --> 00:20:52,567
Yeah, and maybe
some American cheese.
591
00:20:54,100 --> 00:20:56,066
So I check my branzinos.
They're done.
592
00:20:56,066 --> 00:20:57,667
I pull them out of the fryer,
let them rest,
593
00:20:57,667 --> 00:20:58,767
hit them with
a little bit of salt.
594
00:20:58,767 --> 00:21:00,166
Then I start my salad.
595
00:21:00,166 --> 00:21:01,767
I want there to be
like a fresh aspect
596
00:21:01,767 --> 00:21:04,667
to this very rich sauce
and this fried fish.
597
00:21:04,667 --> 00:21:06,166
So I think it's important
to note that
598
00:21:06,166 --> 00:21:09,000
both these chefs
are using the whole fish,
but in different forms.
599
00:21:09,000 --> 00:21:10,200
Michael filleted the fish.
600
00:21:10,200 --> 00:21:12,367
He's cooking the filets,
and he chopped up the heads
601
00:21:12,367 --> 00:21:14,266
and the bones to make a stock.
602
00:21:14,266 --> 00:21:15,467
Very nose to tail.
603
00:21:15,467 --> 00:21:16,967
And then Antonia
just straight up
604
00:21:16,967 --> 00:21:18,166
put the whole thing
in the deep fryer.
605
00:21:18,166 --> 00:21:21,166
So they're both making good
use of the whole ingredient.
606
00:21:21,166 --> 00:21:22,867
Oh, yeah, both to be
respected, for sure.
607
00:21:22,867 --> 00:21:24,367
All right, guys,
eight minutes.
608
00:21:24,367 --> 00:21:26,233
[audience cheers]
609
00:21:27,600 --> 00:21:28,767
Antonia.
610
00:21:28,767 --> 00:21:31,066
-[Antonia] Yeah.
-Antonia Lofaso.
611
00:21:31,066 --> 00:21:33,200
This is what
I came to look at,
and you nailed it.
612
00:21:33,200 --> 00:21:35,100
I love how
you treated your fish.
613
00:21:35,100 --> 00:21:37,266
-That is just, like,
totally ballsy, bro.
-[Antonia] Thank you.
614
00:21:37,266 --> 00:21:38,667
-Christian, I appreciate you.
-[Christian] Yeah.
615
00:21:38,667 --> 00:21:40,100
I'm getting
bullion-based vibes.
616
00:21:40,100 --> 00:21:42,266
[Antonia] A little bit.
Yeah, yeah, yeah,
you're not wrong. Exactly.
617
00:21:42,266 --> 00:21:44,300
I want the fried fish
to kind of sit in this pool
618
00:21:44,300 --> 00:21:46,266
of very rich seafood broth.
619
00:21:46,266 --> 00:21:48,667
And then I grab some fennel,
a little bit of dill,
620
00:21:48,667 --> 00:21:50,400
parsley, basil.
621
00:21:50,400 --> 00:21:52,100
You took me out
in the first round.
622
00:21:52,100 --> 00:21:53,800
No one better.
If it's gotta happen,
623
00:21:53,800 --> 00:21:55,100
I'm happy it's you.
624
00:21:55,100 --> 00:21:56,066
Not.
625
00:21:56,066 --> 00:21:56,967
But with being said,
626
00:21:56,967 --> 00:21:58,066
I'm gonna go over
to Michael now.
627
00:21:58,066 --> 00:21:59,200
I love you.
628
00:22:00,266 --> 00:22:02,900
[Christian] I like how you're
cooking your branzino
629
00:22:02,900 --> 00:22:04,467
to get a nice crispy skin.
630
00:22:04,467 --> 00:22:05,433
So that's really great.
631
00:22:05,433 --> 00:22:07,000
Yup. And then we're gonna
just kind of flip it,
632
00:22:07,000 --> 00:22:07,867
baste it at the end,
633
00:22:07,867 --> 00:22:09,467
make sure
we don't overcook it.
634
00:22:09,467 --> 00:22:11,367
Um, I'm burning
some orange and lemon
635
00:22:11,367 --> 00:22:13,300
that I'm gonna make
a vinaigrette with.
636
00:22:13,300 --> 00:22:15,467
When you burn 'em, they get
a slight bitter note to 'em,
637
00:22:15,467 --> 00:22:17,367
but it also brings
the sugars out.
638
00:22:17,367 --> 00:22:18,300
Nice salad.
639
00:22:18,300 --> 00:22:19,266
[Michael] Nice and bright.
640
00:22:19,266 --> 00:22:20,700
I think I'm gonna put
some olives in it too.
641
00:22:20,700 --> 00:22:22,367
The fennel salad was
raw fennel,
642
00:22:22,367 --> 00:22:24,700
oranges, fresh mint,
fresh dill.
643
00:22:24,700 --> 00:22:25,900
[Bobby] Two minutes to go.
644
00:22:25,900 --> 00:22:26,867
Two minutes!
645
00:22:26,867 --> 00:22:29,166
Michael,
will you start plating?
646
00:22:29,166 --> 00:22:30,800
[Michael] Oh, Chef.
I'm in the weeds.
647
00:22:30,800 --> 00:22:31,967
Maybe I should have just
648
00:22:31,967 --> 00:22:33,567
thrown these things
in the fryer whole.
649
00:22:33,567 --> 00:22:35,166
It would have been way easier.
650
00:22:42,367 --> 00:22:43,567
[Bobby] Two minutes to go.
651
00:22:43,567 --> 00:22:44,600
Two minutes!
652
00:22:44,600 --> 00:22:46,266
[Alex] Will you start plating?
653
00:22:46,266 --> 00:22:47,266
I feel like a barbarian
654
00:22:47,266 --> 00:22:49,000
'cause Michael Symon
needs to start plating.
655
00:22:49,000 --> 00:22:50,100
[scoffs] Twenty minutes.
656
00:22:50,100 --> 00:22:51,900
I mean, shouldn't it be like
once you get older,
657
00:22:51,900 --> 00:22:53,367
there should be more time.
658
00:22:54,100 --> 00:22:56,000
[Alex] One minute thirty.
659
00:22:56,000 --> 00:22:58,066
[Antonia]
I want the fried fish
to kind of sit in this pool
660
00:22:58,066 --> 00:22:59,500
of seafood broth,
661
00:22:59,500 --> 00:23:01,467
that salad on top of the fish,
662
00:23:01,467 --> 00:23:03,066
and then just
that squeeze of lemon
663
00:23:03,066 --> 00:23:04,200
over the fish and the sauce.
664
00:23:04,200 --> 00:23:06,266
And I'm like, "All right,
let's see what happens."
665
00:23:06,266 --> 00:23:07,400
I'm done.
666
00:23:07,400 --> 00:23:09,166
Oh, good for you.
667
00:23:09,166 --> 00:23:10,867
I mean, if I was just
frying a hunk of fish,
668
00:23:10,867 --> 00:23:12,100
I'd be done, too.
669
00:23:12,100 --> 00:23:13,867
-[laughs]
-[audience] Ooh!
670
00:23:13,867 --> 00:23:15,600
[Michael] The broth
is tasting very good.
671
00:23:15,600 --> 00:23:17,967
I topped it with the fish
skin side up.
672
00:23:17,967 --> 00:23:19,233
That skin look crispy?
673
00:23:21,166 --> 00:23:23,000
[all] Ten, nine...
674
00:23:23,000 --> 00:23:25,967
And a little
of that fennel salad.
675
00:23:25,967 --> 00:23:30,467
[all] ...five, four,
three, two, one!
676
00:23:36,367 --> 00:23:37,767
[Michael] I'm pretty happy
with my dish.
677
00:23:37,767 --> 00:23:40,600
You know,
I would have liked to get
the skin a little crisper,
678
00:23:40,600 --> 00:23:42,767
but I didn't wanna
overcook the fish.
679
00:23:42,767 --> 00:23:43,967
[Antonia] I feel confident.
680
00:23:43,967 --> 00:23:47,000
I love when I make a dish that
I'm into and obsessed with
681
00:23:47,000 --> 00:23:47,900
'cause I lose on that,
682
00:23:47,900 --> 00:23:48,967
it just means
that I was outcooked.
683
00:23:48,967 --> 00:23:50,066
And that's okay.
684
00:23:55,667 --> 00:23:57,467
[Alex] Well, I'm excited
for one of you
685
00:23:57,467 --> 00:23:59,867
to lead us into a very merry
686
00:23:59,867 --> 00:24:01,867
Feast of the Seven Fishes
tonight.
687
00:24:02,600 --> 00:24:03,567
It's all gonna come down
688
00:24:03,567 --> 00:24:05,433
to what you did
with the branzino.
689
00:24:06,100 --> 00:24:08,166
Chef Antonia,
what did you make?
690
00:24:08,166 --> 00:24:09,667
So I took the whole branzino,
691
00:24:09,667 --> 00:24:11,000
I got it into the fryer.
692
00:24:11,000 --> 00:24:13,266
I did a sauce of
a little bit of lobster base,
693
00:24:13,266 --> 00:24:15,567
serranoes, onions, capers,
694
00:24:15,567 --> 00:24:17,100
a bit of pureed tomato.
695
00:24:17,100 --> 00:24:20,066
A quick salad of fennel,
herbs, Fresnos,
696
00:24:20,066 --> 00:24:22,166
lemon juice
and a finishing olive oil.
697
00:24:22,166 --> 00:24:25,400
This is the most food I've
ever been given on this show,
698
00:24:25,400 --> 00:24:27,233
by the way,
just as a side note.
699
00:24:28,967 --> 00:24:30,066
[Christian]
When you go in there
700
00:24:30,066 --> 00:24:32,400
and you just get that
tiny shimmering little chunk
701
00:24:32,400 --> 00:24:34,667
of perfectly white meat,
702
00:24:34,667 --> 00:24:36,166
it's just lovely.
703
00:24:36,166 --> 00:24:40,100
And running it through
that tomato-based sauce
that you made,
704
00:24:40,100 --> 00:24:42,100
it is so perfect.
705
00:24:42,100 --> 00:24:45,400
I don't know how you
just threw fish into hot oil
and did that.
706
00:24:45,400 --> 00:24:46,900
That's quite a hat trick.
707
00:24:46,900 --> 00:24:48,400
And a really big risk.
708
00:24:48,400 --> 00:24:50,166
It eats beautifully.
It's crunchy.
709
00:24:50,166 --> 00:24:51,667
I like the tomato.
710
00:24:51,667 --> 00:24:52,900
If I had a criticism,
711
00:24:52,900 --> 00:24:55,667
it would be that it's
almost too salty.
712
00:24:55,667 --> 00:24:58,300
And maybe,
if I were really nitpicking,
713
00:24:58,300 --> 00:25:00,166
'cause someone's
gotta beat Bobby Flay,
714
00:25:00,166 --> 00:25:01,667
the gills needed to come out.
715
00:25:01,667 --> 00:25:04,066
But, I mean,
this is a holiday fish.
716
00:25:05,200 --> 00:25:07,667
Chef Michael,
tell us what you made.
717
00:25:07,667 --> 00:25:09,667
I made pan-roasted branzino
718
00:25:09,667 --> 00:25:11,867
with a marinated fennel salad,
719
00:25:11,867 --> 00:25:13,500
branzino fume
720
00:25:13,500 --> 00:25:17,000
with coriander, garlic
and Calabrian chili.
721
00:25:17,000 --> 00:25:19,100
This is also perfect.
722
00:25:19,100 --> 00:25:21,567
It's kind of an embarrassment
of riches this evening.
723
00:25:21,567 --> 00:25:23,700
I love that you used
the bone and the head.
724
00:25:23,700 --> 00:25:25,567
You put it back
into the dish.
725
00:25:25,567 --> 00:25:27,667
The freshness
and the brightness
726
00:25:27,667 --> 00:25:29,867
from not only
the orange segments,
727
00:25:29,867 --> 00:25:31,567
but the fennel, the mint,
728
00:25:31,567 --> 00:25:32,800
it's just beautiful.
729
00:25:32,800 --> 00:25:34,667
The biggest missed opportunity
here, Chef,
730
00:25:34,667 --> 00:25:36,667
is that that skin did not get
731
00:25:36,667 --> 00:25:38,867
where I know
you wanted it to be.
732
00:25:38,867 --> 00:25:40,500
It's curious to me
how you both went
733
00:25:40,500 --> 00:25:42,567
in such radically
different directions,
734
00:25:42,567 --> 00:25:44,000
and somehow you came back
735
00:25:44,000 --> 00:25:46,467
and kind of ended up
with very similar dishes,
736
00:25:46,467 --> 00:25:48,900
both of which I would argue
could beat Bobby handily.
737
00:25:48,900 --> 00:25:49,900
Oh, yeah.
738
00:25:49,900 --> 00:25:51,233
So this is gonna be
quite an evening.
739
00:25:52,767 --> 00:25:54,166
[Antonia] I don't know
what it's gonna come down to.
740
00:25:54,166 --> 00:25:57,700
Michael is a massive chef
in our industry.
741
00:25:57,700 --> 00:26:01,033
So, for me, I'm like
may the best branzino win.
742
00:26:02,066 --> 00:26:04,200
[Christian] The person
leading the charge
743
00:26:04,200 --> 00:26:05,567
in beating Bobby tonight...
744
00:26:05,567 --> 00:26:06,734
Is...
745
00:26:09,166 --> 00:26:10,166
Chef Antonia.
746
00:26:10,166 --> 00:26:11,233
[gasps] Oh, my God.
747
00:26:15,367 --> 00:26:16,700
Oh, I gotta go sit down.
748
00:26:16,700 --> 00:26:19,266
-Dude, I didn't think
I'd get this far.
-Good job.
749
00:26:19,266 --> 00:26:20,667
Taking a whole fish this big
750
00:26:20,667 --> 00:26:23,100
and throwing it in
the deep fryer with flour
751
00:26:23,100 --> 00:26:24,734
is only something
Bobby would do.
752
00:26:25,266 --> 00:26:26,900
And now someone else
did it.
753
00:26:26,900 --> 00:26:28,800
Antonia, you're two for two.
754
00:26:28,800 --> 00:26:30,100
You ready to take it
three for three?
755
00:26:30,100 --> 00:26:31,467
-I am.
-For all of us?
756
00:26:31,467 --> 00:26:32,967
-Yes.
-Okay.
757
00:26:32,967 --> 00:26:34,433
For everyone out there
in the world.
758
00:26:41,266 --> 00:26:42,266
[Bobby] All right, Antonia.
759
00:26:42,266 --> 00:26:43,600
First time you've cooked
in this kitchen,
760
00:26:43,600 --> 00:26:45,266
-you're undefeated.
-I know.
761
00:26:45,266 --> 00:26:46,567
Now you gotta take me on.
762
00:26:46,567 --> 00:26:48,066
-All right. I'm ready.
-What are we cooking tonight?
763
00:26:48,066 --> 00:26:49,200
What's your signature dish?
764
00:26:49,200 --> 00:26:51,467
The Feast of Seven Fishes
is really special for me.
765
00:26:51,467 --> 00:26:53,867
There's always one dish
that makes it to my table.
766
00:26:53,867 --> 00:26:55,834
And that is...
767
00:26:58,467 --> 00:26:59,867
a seafood fra diavolo.
768
00:26:59,867 --> 00:27:01,100
-Ooh.
-[audience] Ooh.
769
00:27:01,100 --> 00:27:02,233
[Bobby] Classic!
770
00:27:03,700 --> 00:27:05,100
I do like a fra diavolo.
771
00:27:05,100 --> 00:27:06,200
-Yeah.
-What's better than that?
772
00:27:06,200 --> 00:27:07,367
I agree.
773
00:27:07,367 --> 00:27:09,166
So now for the fun part.
774
00:27:09,166 --> 00:27:11,266
You get to pick
a teammate.
775
00:27:11,266 --> 00:27:13,667
Okay, so I cannot put
Michael Symon
776
00:27:13,667 --> 00:27:14,700
and Bobby Flay together.
777
00:27:14,700 --> 00:27:15,867
Just so that we're clear.
778
00:27:15,867 --> 00:27:17,100
I love you Christian Petroni,
779
00:27:17,100 --> 00:27:19,367
but I can't give him any...
780
00:27:19,367 --> 00:27:20,667
It's a defensive move.
781
00:27:20,667 --> 00:27:21,600
It-- Yeah, it had to be.
782
00:27:21,600 --> 00:27:24,033
Well, Michael,
go join your teammate.
783
00:27:24,700 --> 00:27:26,333
[audience cheering]
784
00:27:28,467 --> 00:27:30,166
-We got this?
-Oh, yeah.
785
00:27:30,166 --> 00:27:32,100
[Bobby] Michael is not
good after he loses.
786
00:27:32,100 --> 00:27:34,266
-He's gonna be
a little bit, you know...
-Pouty?
787
00:27:34,266 --> 00:27:36,300
A little pouty,
a little whiny.
788
00:27:36,300 --> 00:27:37,900
Let Antonia deal with it
789
00:27:37,900 --> 00:27:40,667
'cause I got my man
right here Christian Petroni.
790
00:27:40,667 --> 00:27:41,867
-I like this.
-I like this.
791
00:27:41,867 --> 00:27:43,166
I like it too.
792
00:27:43,166 --> 00:27:46,100
I'm especially excited
that we're together
793
00:27:46,100 --> 00:27:47,800
to whoop him.
794
00:27:47,800 --> 00:27:49,266
It's nothing personal
against Christian.
795
00:27:49,266 --> 00:27:51,066
I just wanna beat
the hell out of Bobby.
796
00:27:51,066 --> 00:27:52,367
It's all personal
against Bobby?
797
00:27:52,367 --> 00:27:53,800
Correct. Yes.
798
00:27:53,800 --> 00:27:55,367
Okay, so you'll have
45 minutes
799
00:27:55,367 --> 00:27:56,967
to cook seafood fra diavolo
800
00:27:56,967 --> 00:27:58,867
and at least two sides.
801
00:27:58,867 --> 00:28:02,900
You need to make sure
that you use seven fishes.
802
00:28:02,900 --> 00:28:05,367
You have 45 minutes.
Your time starts now!
803
00:28:05,367 --> 00:28:06,400
Oh, he got away!
804
00:28:06,400 --> 00:28:07,533
[audience cheering]
805
00:28:09,967 --> 00:28:11,066
Where's he goin'?
806
00:28:11,066 --> 00:28:12,066
[laughing] Aah!
807
00:28:12,066 --> 00:28:13,333
[audience] Ooh!
808
00:28:17,100 --> 00:28:19,767
Now we have vegetables
all in our station.
809
00:28:19,767 --> 00:28:22,033
He's so strong
because of pilates.
810
00:28:23,667 --> 00:28:27,100
Seafood fra diavolo
usually means tomatoes,
811
00:28:27,100 --> 00:28:29,667
something spicy,
red pepper flakes, chilis.
812
00:28:29,667 --> 00:28:31,967
It's often made
with shrimp or lobster
813
00:28:31,967 --> 00:28:35,900
and, in the case, may involve
multiple types of fishes.
814
00:28:35,900 --> 00:28:37,500
Two onions, two fennel,
four carrots.
815
00:28:37,500 --> 00:28:38,767
-You good?
-[Antonia] Yup.
816
00:28:38,767 --> 00:28:41,700
Leave a fennel out
so that I can do it, uh,
for the salad.
817
00:28:41,700 --> 00:28:45,767
Very smart on Antonia's part
to separate Bobby and Michael.
818
00:28:45,767 --> 00:28:49,867
So, Antonia, why did you
choose seafood fra diavolo?
819
00:28:49,867 --> 00:28:53,166
Oh, Lordy, 'cause I make it
every single year.
820
00:28:53,166 --> 00:28:55,100
This is like my go-to.
821
00:28:55,100 --> 00:28:56,367
So, the Feast of Seven Fish
822
00:28:56,367 --> 00:28:59,266
is an Italian-American
tradition on Christmas Eve
823
00:28:59,266 --> 00:29:01,266
that's celebrated with
at least seven fish
824
00:29:01,266 --> 00:29:02,500
throughout the night.
825
00:29:02,500 --> 00:29:04,467
It could be something
as simple as
like a shrimp cocktail,
826
00:29:04,467 --> 00:29:05,500
seafood salad.
827
00:29:05,500 --> 00:29:07,900
There's always a pasta dish
that has seafood in it.
828
00:29:07,900 --> 00:29:09,500
What seafood are you using?
829
00:29:09,500 --> 00:29:11,567
I'm going like straight
how I was in Long Island
830
00:29:11,567 --> 00:29:14,000
and it's gonna be
lobster fra diavolo
831
00:29:14,000 --> 00:29:15,767
with a hand-rolled cavatelli.
832
00:29:15,767 --> 00:29:17,266
Ooh, I like that.
833
00:29:17,266 --> 00:29:19,333
You just keep it quiet
over there, buddy.
834
00:29:20,166 --> 00:29:21,200
[Antonia] I love cavatelli.
835
00:29:21,200 --> 00:29:22,867
I feel like cavatelli is
that pasta
836
00:29:22,867 --> 00:29:24,300
that holds up to any sauce,
837
00:29:24,300 --> 00:29:26,000
like anytime, anywhere.
838
00:29:26,000 --> 00:29:29,200
[Alex] Bobby, what is
your take on fra diavolo?
839
00:29:29,200 --> 00:29:32,400
I'm making fresh black
squid ink fettuccine
840
00:29:32,400 --> 00:29:33,867
with seven fishes.
841
00:29:33,867 --> 00:29:36,266
You're putting all seven
fishes in one dish?
842
00:29:36,266 --> 00:29:37,300
I'm thinking about it.
843
00:29:37,300 --> 00:29:40,367
Wow, that is a very Irish
Feast of the Seven Fishes.
844
00:29:40,367 --> 00:29:42,266
[laughing] Oh, my God.
845
00:29:42,266 --> 00:29:44,300
Christian is going to make
two side dishes.
846
00:29:44,300 --> 00:29:45,567
[Christian] I love clams.
847
00:29:45,567 --> 00:29:48,500
So the clams are just
garlic, cherry tomatoes,
848
00:29:48,500 --> 00:29:51,266
lots of chilis, white beans,
white wine.
849
00:29:51,266 --> 00:29:53,867
And it's gonna work
so beautifully
850
00:29:53,867 --> 00:29:57,266
up against
the uni garlic bread.
851
00:29:57,266 --> 00:30:00,367
[Alex] Michael cooking
a beautiful-looking mirepoix,
852
00:30:00,367 --> 00:30:03,266
building some foundation
with fennel
853
00:30:03,266 --> 00:30:05,400
for a really great sauce.
I assume.
854
00:30:05,400 --> 00:30:07,000
[Michael] The next thing
that I do
855
00:30:07,000 --> 00:30:08,800
is grab the lobster
so I can get those cooking
856
00:30:08,800 --> 00:30:11,000
so I can get them
separated from the shells
857
00:30:11,000 --> 00:30:13,233
and start making
the fra diavolo.
858
00:30:15,100 --> 00:30:16,800
[Bobby] I'm really focusing
on the pasta dish,
859
00:30:16,800 --> 00:30:18,100
the fra diavolo dish.
860
00:30:18,100 --> 00:30:19,967
I'm gonna make some
fresh squid ink pasta.
861
00:30:19,967 --> 00:30:22,100
[Alex]
Bobby is using squid ink
862
00:30:22,100 --> 00:30:24,066
as if he's taking inspiration
from the first round.
863
00:30:24,066 --> 00:30:26,567
So we're gonna see
some fresh pasta,
864
00:30:26,567 --> 00:30:28,767
handmade from both teams.
865
00:30:28,767 --> 00:30:30,400
[Bobby] So the base
for the fra diavolo,
866
00:30:30,400 --> 00:30:33,266
I start with some onions,
garlic, Calabrian chilis.
867
00:30:33,266 --> 00:30:36,100
I add some white wine,
some San Marzano tomatoes,
868
00:30:36,100 --> 00:30:37,767
and we're gonna get
it cooking.
869
00:30:37,767 --> 00:30:39,533
[Alex] 37 minutes left.
870
00:30:41,800 --> 00:30:45,000
Hi. All right,
where are the seven fishes?
871
00:30:45,000 --> 00:30:47,100
Okay, so we're doing
a lobster cavatelli.
872
00:30:47,100 --> 00:30:50,367
I'm doing a seafood salad
with mussels, clams,
873
00:30:50,367 --> 00:30:51,667
anchovy vinaigrette,
874
00:30:51,667 --> 00:30:52,767
-and--
-That's four, right?
875
00:30:52,767 --> 00:30:53,734
That's four.
876
00:30:53,734 --> 00:30:56,867
Then we're doing a
scallop oreganata with caviar.
877
00:30:56,867 --> 00:30:59,500
And then we're doing a
crab-stuffed squash flower.
878
00:30:59,500 --> 00:31:00,800
It's like when you have
the Feast of Seven Fish,
879
00:31:00,800 --> 00:31:02,300
you like move through
this progression of like
880
00:31:02,300 --> 00:31:04,867
something fried, like
something vinegary and salady.
881
00:31:04,867 --> 00:31:06,667
That's literally
how you build the feast.
882
00:31:06,667 --> 00:31:08,567
That broth is gorgeous, too.
883
00:31:08,567 --> 00:31:10,266
-Thank you, Chef!
-Beauty.
884
00:31:10,266 --> 00:31:11,567
[Michael] For the
squash blossom's filling,
885
00:31:11,567 --> 00:31:13,166
I take a little bit
of mascarpone,
886
00:31:13,166 --> 00:31:15,900
some ricotta,
the zest of lemons
887
00:31:15,900 --> 00:31:18,266
and then a little bit
of tarragon and parsley.
888
00:31:18,266 --> 00:31:20,367
-Crab's not in there.
-That's great.
889
00:31:20,367 --> 00:31:21,700
-Enough lemon, herbs?
-Yeah, it just needs salt.
890
00:31:21,700 --> 00:31:23,300
You're comfortable
with the herbs?
891
00:31:23,300 --> 00:31:25,066
I'm very comfortable
with everything that you do.
892
00:31:25,066 --> 00:31:27,166
[Michael] We fold it in,
crab to that mixture,
893
00:31:27,166 --> 00:31:28,266
put it in the piping bag
894
00:31:28,266 --> 00:31:30,300
and start loading up
the squash blossoms.
895
00:31:30,300 --> 00:31:32,500
The batter for the squash
blossoms is a tempura,
896
00:31:32,500 --> 00:31:35,867
rice flour, corn starch
and fizzy water.
897
00:31:35,867 --> 00:31:36,867
Fizzy water, guys.
898
00:31:36,867 --> 00:31:38,567
Yo, yo, yo, yo.
899
00:31:38,567 --> 00:31:40,367
Thanks, buddy. I love you.
900
00:31:40,367 --> 00:31:42,867
[Alex] Oh, God,
that was so sweet.
901
00:31:42,867 --> 00:31:44,667
Bobby's playing
the better guy than me.
902
00:31:44,667 --> 00:31:46,166
Don't turn on me, Michael.
903
00:31:46,166 --> 00:31:47,567
I would never turn on you.
904
00:31:47,567 --> 00:31:50,634
I'm not gonna feel bad
for you when you lose, Chef.
905
00:31:51,900 --> 00:31:53,700
But I would like to thank you
for the soda water.
906
00:31:53,700 --> 00:31:55,066
That was really nice.
907
00:31:56,066 --> 00:31:58,100
-All right, Antonia, do you
feel like you're really--
-Nauseous?
908
00:31:58,100 --> 00:31:59,266
-Very.
-...gonna beat Bobby Flay?
909
00:31:59,266 --> 00:32:00,667
I feel wildly nauseous.
910
00:32:00,667 --> 00:32:02,300
I don't wanna lose
to anyone.
911
00:32:02,300 --> 00:32:05,066
If I beat Bobby Flay,
to me, that is just like
912
00:32:05,066 --> 00:32:06,867
next-level winning.
913
00:32:06,867 --> 00:32:08,400
Are you gonna beat Bobby Flay?
914
00:32:08,400 --> 00:32:10,467
-Yes! Yes!
-Yes!
915
00:32:10,467 --> 00:32:12,266
She said yes!
916
00:32:19,367 --> 00:32:24,367
[Alex] 14 fishes, 4 chefs,
31 minutes
and 30 seconds left.
917
00:32:32,200 --> 00:32:33,233
My hair!
918
00:32:35,100 --> 00:32:37,100
Michael's making this
incredible seafood broth
919
00:32:37,100 --> 00:32:38,567
that like starts
in a huge roasting pan
920
00:32:38,567 --> 00:32:39,600
with the lobster shells.
921
00:32:39,600 --> 00:32:41,567
[Michael] After I fry
the lobster shells,
922
00:32:41,567 --> 00:32:42,767
I put tomato paste
923
00:32:42,767 --> 00:32:44,100
and then
hit that with more stock.
924
00:32:44,100 --> 00:32:46,967
All right, tomato paste,
stock combined, simmer.
925
00:32:46,967 --> 00:32:49,100
[Antonia] Yeah.
Lots of butter.
926
00:32:49,100 --> 00:32:50,900
Fra diavolo literally means
927
00:32:50,900 --> 00:32:52,300
"my brother is the devil."
928
00:32:52,300 --> 00:32:53,700
Taste it.
929
00:32:53,700 --> 00:32:55,166
Oh, that needs nothing.
That's good.
930
00:32:55,166 --> 00:32:58,667
Yeah. This has five Fresnos
in it, but they're not hot.
931
00:32:58,667 --> 00:33:01,767
The one universal truth
about a fra diavolo
932
00:33:01,767 --> 00:33:03,266
is that it should be spicy.
933
00:33:03,266 --> 00:33:04,767
As much as
she's bossing me around,
934
00:33:04,767 --> 00:33:06,767
you'd think we've
cooked together forever.
935
00:33:06,767 --> 00:33:09,166
By the way you guys
are all chatty and happy
over here,
936
00:33:09,166 --> 00:33:10,567
it's like team...
937
00:33:10,567 --> 00:33:12,367
Team Suck the Teeth.
You know?
938
00:33:12,367 --> 00:33:13,967
-Yeah. How's it goin'?
-Good.
939
00:33:13,967 --> 00:33:16,100
I've got tomatoes.
I've got mussel broth in here.
940
00:33:16,100 --> 00:33:17,467
I've got some lobsters
cooking in here.
941
00:33:17,467 --> 00:33:19,100
-Mmm.
-The mussels are steamed off.
942
00:33:19,100 --> 00:33:21,767
Christian, can you tell me
what's actually going on
around here?
943
00:33:21,767 --> 00:33:24,500
[laughs] So, Chef,
I've got some clams here
944
00:33:24,500 --> 00:33:27,166
that are steaming in
the burano style.
945
00:33:27,166 --> 00:33:28,500
So lots of white wine.
946
00:33:28,500 --> 00:33:30,100
They're using
all sorts of cool
947
00:33:30,100 --> 00:33:31,767
Italian words
over here, guys.
948
00:33:32,867 --> 00:33:34,300
Manila clam, squid.
949
00:33:34,300 --> 00:33:35,367
What other fish do we have?
950
00:33:35,367 --> 00:33:37,200
We have prawns,
we have lobsters--
951
00:33:37,200 --> 00:33:39,000
-Uni.
-We got clams,
mussels, uni.
952
00:33:39,000 --> 00:33:41,100
We got squid,
we got squid ink...
953
00:33:41,100 --> 00:33:42,567
I started cooking
all the seafood separately.
954
00:33:42,567 --> 00:33:44,400
I'm gonna bring them
back together later.
955
00:33:44,400 --> 00:33:47,100
This is going to ensure
that everything
is cooked properly.
956
00:33:47,100 --> 00:33:50,100
I sauté some squid tentacles
very, very quickly
957
00:33:50,100 --> 00:33:51,600
in some olive oil
and salt and pepper.
958
00:33:51,600 --> 00:33:54,667
And then shrimp with
salt, pepper and some paprika.
959
00:33:54,667 --> 00:33:56,867
Then I have rice flour
and seltzer water
960
00:33:56,867 --> 00:33:58,567
and I add a little bit
of squid ink to it.
961
00:33:58,567 --> 00:33:59,667
It makes it black.
962
00:33:59,667 --> 00:34:01,467
Ode to Antonia Lofaso.
963
00:34:01,467 --> 00:34:03,667
She made this dish
in the first round.
964
00:34:03,667 --> 00:34:05,367
-Just cook this off
so it gets--
-Yeah, I got it.
965
00:34:05,367 --> 00:34:06,367
You got it?
966
00:34:06,367 --> 00:34:08,300
It's just for
like a little fun crunch.
967
00:34:08,300 --> 00:34:11,300
Ooh, are you doing
Antonia's dish?
968
00:34:11,300 --> 00:34:12,867
[Christian]
Bob felt the need to--
969
00:34:12,867 --> 00:34:15,200
and I agree with throwing
a little jab at Antonia.
970
00:34:15,200 --> 00:34:16,567
[Alex] I love it.
971
00:34:16,567 --> 00:34:18,000
How do you feel?
972
00:34:18,000 --> 00:34:19,467
Good. It's gonna be close.
973
00:34:19,467 --> 00:34:21,066
It is?
I love when you say that.
974
00:34:21,066 --> 00:34:23,000
Don't you love it
when he gets all breathless
975
00:34:23,000 --> 00:34:24,133
and windblown?
976
00:34:26,300 --> 00:34:27,800
I'm working on
the scallops oreganata.
977
00:34:27,800 --> 00:34:31,300
An oreganata is basically
a mixture of
flavored breadcrumbs.
978
00:34:31,300 --> 00:34:33,967
So, oregano,
chopped parsley, garlic.
979
00:34:33,967 --> 00:34:35,367
The breadcrumbs go into
the cast iron
980
00:34:35,367 --> 00:34:37,467
and they start to get crunchy
in all that brown butter.
981
00:34:37,467 --> 00:34:39,600
And I just basted those
crunchy breadcrumbs
982
00:34:39,600 --> 00:34:40,967
over the top of
the scallops.
983
00:34:40,967 --> 00:34:42,667
[Alex] Smells delicious
over here.
984
00:34:42,667 --> 00:34:43,967
I'm just saying.
985
00:34:43,967 --> 00:34:46,467
That looks beautiful,
the squash blossoms.
986
00:34:46,467 --> 00:34:48,867
Antonia,
everything looks stunning.
987
00:34:48,867 --> 00:34:50,467
And now it's time to roll
all that cavatelli
988
00:34:50,467 --> 00:34:52,000
through the maker.
989
00:34:52,000 --> 00:34:53,767
[Michael] Beautiful cavatelli,
sister.
990
00:34:53,767 --> 00:34:54,667
[Antonia] Thanks.
991
00:34:54,667 --> 00:34:55,900
So cavatelli's very forgiving.
992
00:34:55,900 --> 00:34:57,767
It takes so much
to overcook it
993
00:34:57,767 --> 00:34:59,900
and it can really sit in sauce
for a long period of time.
994
00:34:59,900 --> 00:35:02,400
So I know I have a
little bit of leeway with it.
995
00:35:02,400 --> 00:35:04,200
The broth that Michael
is reducing,
996
00:35:04,200 --> 00:35:06,200
I then throw
the cavatelli into there
997
00:35:06,200 --> 00:35:08,700
so that the pasta can
absorb all of the liquid.
998
00:35:08,700 --> 00:35:10,567
I think we actually
might pull this off.
999
00:35:10,900 --> 00:35:12,133
Yo, Bob.
1000
00:35:12,600 --> 00:35:13,767
Nice. Nice.
1001
00:35:13,767 --> 00:35:16,166
It's that anchovy butter,
Christian?
1002
00:35:16,166 --> 00:35:17,600
This is uni garlic butter.
1003
00:35:17,600 --> 00:35:18,767
Ooh.
1004
00:35:18,767 --> 00:35:20,367
I know you like that, Chef.
1005
00:35:20,367 --> 00:35:23,100
[Christian] We want all of it
covered on the top
1006
00:35:23,100 --> 00:35:24,166
with that uni garlic butter.
1007
00:35:24,166 --> 00:35:27,200
I throw it in the oven
for just like two minutes.
1008
00:35:27,200 --> 00:35:28,834
Please, Christian,
don't forget the bread.
1009
00:35:30,700 --> 00:35:32,100
[Alex] Bobby's still
cutting pasta
1010
00:35:32,100 --> 00:35:34,634
with 13 minutes left.
I'm freaking out.
1011
00:35:35,200 --> 00:35:36,400
[Bobby]
So I cook the pasta.
1012
00:35:36,400 --> 00:35:38,467
I throw it into the sauce
with all the seafood.
1013
00:35:38,467 --> 00:35:41,667
So the squid, the shrimp,
lobster, crab, mussels.
1014
00:35:41,667 --> 00:35:43,800
And I finish it
with some anchovy butter.
1015
00:35:43,800 --> 00:35:45,600
And I gotta start plating.
1016
00:35:45,600 --> 00:35:47,500
[Alex] 9 minutes to go.
1017
00:35:47,500 --> 00:35:48,600
I'm already plating.
1018
00:35:48,600 --> 00:35:50,367
Go, go, go! Go, go!
1019
00:35:50,367 --> 00:35:51,767
I'm going! I'm going!
1020
00:35:51,767 --> 00:35:53,767
I start plating
the seafood salad.
1021
00:35:53,767 --> 00:35:55,000
The mussels and the clams,
1022
00:35:55,000 --> 00:35:56,200
highly-vinegared,
highly-seasoned.
1023
00:35:56,200 --> 00:35:58,467
And then the salad of
the celery, the fennel,
1024
00:35:58,467 --> 00:36:00,367
the herbs.
1025
00:36:00,367 --> 00:36:01,600
[Michael] The crab,
I pulled it out of the fryer,
1026
00:36:01,600 --> 00:36:04,000
hit it with a little bit of
crunchy sea salt,
1027
00:36:04,000 --> 00:36:05,467
and then went
right on the plate with it.
1028
00:36:05,467 --> 00:36:07,300
[Alex] They're almost done
over here.
1029
00:36:07,300 --> 00:36:09,166
[audience cheering]
1030
00:36:09,166 --> 00:36:11,000
[Michael] The scallops,
topped 'em with oreganata,
1031
00:36:11,000 --> 00:36:12,667
finished them
underneath the salamander.
1032
00:36:12,667 --> 00:36:14,667
Chef, are you happy
with this browning?
1033
00:36:14,667 --> 00:36:16,200
That's gorgeous.
Thank you so much.
1034
00:36:16,200 --> 00:36:18,867
Topped it with the caviar.
Scallops done.
1035
00:36:18,867 --> 00:36:20,333
[Alex] Four minutes left.
1036
00:36:20,867 --> 00:36:22,500
I'm literally getting anxiety.
1037
00:36:22,500 --> 00:36:24,867
Antonia's and Michael's
food is basically plated.
1038
00:36:24,867 --> 00:36:27,266
Bobby and Christian have
not one thing plated.
1039
00:36:27,867 --> 00:36:28,967
Christian, are you good?
1040
00:36:28,967 --> 00:36:32,000
I'm okay. I'm gonna start
putting my dish together, Bob.
1041
00:36:32,000 --> 00:36:34,767
That mixture of white wine,
natural clam juice,
1042
00:36:34,767 --> 00:36:36,166
garlic, chilis, tomatoes
1043
00:36:36,166 --> 00:36:38,300
have all cooked down
right to that perfect point.
1044
00:36:38,300 --> 00:36:39,767
Add some white beans
1045
00:36:39,767 --> 00:36:42,066
to give a little bit
of substance to this dish.
1046
00:36:42,066 --> 00:36:45,166
And now, it's time
to pull this all together.
1047
00:36:45,166 --> 00:36:46,567
[Bobby] The fra diavolo,
1048
00:36:46,567 --> 00:36:48,700
I finish it with
the crispy calamari.
1049
00:36:48,700 --> 00:36:50,367
And then I'm gonna put
some fresh parsley
1050
00:36:50,367 --> 00:36:51,367
and some basil.
1051
00:36:51,367 --> 00:36:53,500
-How much time?
-One minute!
1052
00:36:53,500 --> 00:36:55,367
-God!
-Oh, my God!
1053
00:36:55,367 --> 00:36:56,867
[Antonia] So my pasta's
already mixed in the pan.
1054
00:36:56,867 --> 00:36:58,967
It's been reduced.
It's been seasoned.
The herbs are in.
1055
00:36:58,967 --> 00:37:00,734
All I need to do
is ladle it into the bowl.
1056
00:37:01,266 --> 00:37:02,500
[Alex] Let's go!
1057
00:37:02,500 --> 00:37:07,100
[audience counting down]
1058
00:37:07,100 --> 00:37:09,000
Five seconds!
1059
00:37:09,000 --> 00:37:11,834
[audience]
...three, two, one!
1060
00:37:16,700 --> 00:37:17,967
[Antonia] Oh, now we know.
1061
00:37:22,367 --> 00:37:24,667
He did the crispy calamari
on it. I love that.
1062
00:37:24,667 --> 00:37:26,200
-It's an ode to you.
-I love that.
1063
00:37:26,200 --> 00:37:27,467
I'll put these down.
1064
00:37:28,100 --> 00:37:29,567
Oh, that looks great, dude.
1065
00:37:29,567 --> 00:37:30,567
[Christian]
I went a little sloppy.
1066
00:37:30,567 --> 00:37:32,467
But, hey, listen,
it's the holidays.
1067
00:37:32,467 --> 00:37:34,767
Put it on the table.
Grab a fork. Let's go.
1068
00:37:34,767 --> 00:37:36,767
-Yeah, it's all family here.
What are we doin'?
-Exactly.
1069
00:37:36,767 --> 00:37:37,700
No fuss.
1070
00:37:37,700 --> 00:37:40,066
[Antonia] Dude, we just
cooked so much food.
1071
00:37:40,066 --> 00:37:41,367
All I want
for the holidays
1072
00:37:41,367 --> 00:37:42,700
is to beat Bobby Flay.
1073
00:37:42,700 --> 00:37:44,467
This is like
a rite of passage
1074
00:37:44,467 --> 00:37:45,767
for the American-Italians.
1075
00:37:45,767 --> 00:37:47,467
Every time I've made
Feast of the Seven Fish,
1076
00:37:47,467 --> 00:37:48,667
it would be so embarrassing
I went home
1077
00:37:48,667 --> 00:37:49,767
and didn't have this win.
1078
00:37:55,967 --> 00:37:57,700
[Alex] Team Bobby,
Team Antonia,
1079
00:37:57,700 --> 00:38:00,166
I'd like to introduce you
to your judges.
1080
00:38:00,166 --> 00:38:03,000
First up, the chef/founder
of Hearth restaurants
1081
00:38:03,000 --> 00:38:05,000
and Brodo Broth Company,
1082
00:38:05,000 --> 00:38:07,066
Chef Marco Canora.
1083
00:38:07,066 --> 00:38:08,767
Executive chef
of Butter Restaurant
1084
00:38:08,767 --> 00:38:09,867
in Midtown Manhattan
1085
00:38:09,867 --> 00:38:12,467
and chef extraordinaire,
1086
00:38:12,467 --> 00:38:13,600
Michael Jenkins.
1087
00:38:13,600 --> 00:38:15,300
Chef/owner of Frank,
1088
00:38:15,300 --> 00:38:18,000
Lil' Frankies and Supper,
1089
00:38:18,000 --> 00:38:19,533
Frank Prisinzano.
1090
00:38:23,967 --> 00:38:26,667
Tonight's challenge
was seafood fra diavolo
1091
00:38:26,667 --> 00:38:30,166
and the chefs had to use
at least seven fishes
1092
00:38:30,166 --> 00:38:32,066
throughout the course
of their feasts.
1093
00:38:32,066 --> 00:38:34,867
Please start with the first
feast in front of you.
1094
00:38:41,500 --> 00:38:43,867
This pasta is
exactly what I wanna see
1095
00:38:43,867 --> 00:38:45,667
on a night like tonight.
1096
00:38:45,667 --> 00:38:47,667
It's no easy feat
to have like
1097
00:38:47,667 --> 00:38:50,200
five different kinds
of fish in a pasta
1098
00:38:50,200 --> 00:38:52,967
and have them cooked well.
1099
00:38:52,967 --> 00:38:56,800
Mussels, shrimp, lobster,
clams, calamari,
1100
00:38:56,800 --> 00:38:59,567
uni, fresh pasta,
that's a lot to do.
1101
00:38:59,567 --> 00:39:01,000
And the calamari,
I'll be honest,
1102
00:39:01,000 --> 00:39:04,400
I was a little scared when
I saw the black calamari
in the batter.
1103
00:39:04,400 --> 00:39:07,166
It was delicious.
And it's super-tender.
1104
00:39:07,166 --> 00:39:08,400
All the fish
was pretty much cooked
1105
00:39:08,400 --> 00:39:10,000
perfectly here for me,
except for the shrimp.
1106
00:39:10,000 --> 00:39:11,467
My shrimp was
a little tough.
1107
00:39:11,467 --> 00:39:13,000
I thought the sauce here
was excellent.
1108
00:39:13,000 --> 00:39:15,000
But it could have used
a little more of a kick.
1109
00:39:15,000 --> 00:39:16,166
Fra diavolo, for me,
1110
00:39:16,166 --> 00:39:17,467
you gotta almost
go through some pain,
1111
00:39:17,467 --> 00:39:18,667
you know,
to really appreciate it.
1112
00:39:18,667 --> 00:39:20,367
The pasta,
definitely a little bit over.
1113
00:39:20,367 --> 00:39:22,000
I would have just used
spaghetti for this.
1114
00:39:22,000 --> 00:39:23,500
You would have got
a real strong al dente
1115
00:39:23,500 --> 00:39:25,000
and this would have went
to the moon for me.
1116
00:39:25,000 --> 00:39:27,600
[Marco] The clams
and the beans
1117
00:39:27,600 --> 00:39:29,867
and that clam liquor
that comes out
1118
00:39:29,867 --> 00:39:31,000
with the garlic bread,
1119
00:39:31,000 --> 00:39:32,767
it is just pure joy.
1120
00:39:32,767 --> 00:39:34,500
I also love
the irreverence
1121
00:39:34,500 --> 00:39:37,867
of taking a really expensive
ingredient like uni
1122
00:39:37,867 --> 00:39:39,567
and smearing it
on some garlic bread.
1123
00:39:40,367 --> 00:39:41,166
Like, that is...
1124
00:39:41,166 --> 00:39:43,667
Somebody who
never knew food costs.
1125
00:39:43,667 --> 00:39:45,166
Must be nice. Um...
1126
00:39:45,166 --> 00:39:46,467
[all laughing]
1127
00:39:47,000 --> 00:39:48,000
[Alex] Thank you, judges.
1128
00:39:48,000 --> 00:39:50,133
Please try the second feast.
1129
00:39:56,066 --> 00:39:57,667
A lot was done here.
1130
00:39:57,667 --> 00:40:01,000
There are a myriad of colors
and textures
1131
00:40:01,000 --> 00:40:02,166
and flavors.
1132
00:40:02,166 --> 00:40:04,100
A deep-fried
zucchini blossom
1133
00:40:04,100 --> 00:40:06,567
is kind of like
a dream come true.
1134
00:40:06,567 --> 00:40:07,700
The pasta,
1135
00:40:07,700 --> 00:40:10,767
there's a lot of concentrated
lobster flavor in there.
1136
00:40:10,767 --> 00:40:12,266
I really enjoyed
the cavatelli.
1137
00:40:12,266 --> 00:40:15,367
This, I think, is a smart use
of a fresh pasta
1138
00:40:15,367 --> 00:40:16,667
in a short amount of time
1139
00:40:16,667 --> 00:40:18,467
because you can get to
that perfect al dente,
1140
00:40:18,467 --> 00:40:19,467
and you're not too worried.
1141
00:40:19,467 --> 00:40:21,000
My lobster was a little over.
1142
00:40:21,000 --> 00:40:23,767
Uh, but nonetheless,
it was a delicious pasta dish.
1143
00:40:23,767 --> 00:40:25,967
I love just a straight-up
seared scallop
1144
00:40:25,967 --> 00:40:27,500
with a dollop
of caviar on it.
1145
00:40:27,500 --> 00:40:29,000
Ooh, I'm done. Amazing.
1146
00:40:29,000 --> 00:40:31,166
The garlic with the caviar,
1147
00:40:31,166 --> 00:40:32,700
eh, I don't know,
that didn't work.
1148
00:40:32,700 --> 00:40:33,967
Then, over there...
1149
00:40:33,967 --> 00:40:35,166
[all laughing]
1150
00:40:35,166 --> 00:40:37,000
...amazing!
I love that salad.
1151
00:40:37,000 --> 00:40:39,367
I love shaved fennel.
I love shaved celery.
1152
00:40:39,367 --> 00:40:40,700
And then, you know,
those beautifully,
1153
00:40:40,700 --> 00:40:42,400
perfectly-cooked mussels.
1154
00:40:42,400 --> 00:40:46,266
You know, these are not
traditional Feast of
the Seven Fishes dishes.
1155
00:40:46,266 --> 00:40:47,800
But it's fish.
1156
00:40:47,800 --> 00:40:50,266
The other plates were more
of a traditional take
1157
00:40:50,266 --> 00:40:51,767
on the Seven Fishes.
1158
00:40:51,767 --> 00:40:54,066
Judges, if you would
please pick a winner.
1159
00:40:55,467 --> 00:40:57,367
[Michael]
Bobby did some beautiful food.
1160
00:40:57,367 --> 00:41:00,667
But Antonia stretched herself
a lot more
1161
00:41:00,667 --> 00:41:02,600
to give the judges
more variation.
1162
00:41:02,600 --> 00:41:03,934
So I feel good.
1163
00:41:04,700 --> 00:41:06,066
[Alex] In tonight's battle,
1164
00:41:06,066 --> 00:41:07,533
the winning team is...
1165
00:41:12,367 --> 00:41:13,567
Team Antonia!
1166
00:41:13,567 --> 00:41:14,867
Shut up!
1167
00:41:18,000 --> 00:41:20,333
-We won. We won. We won!
-We won!
1168
00:41:21,000 --> 00:41:22,367
-I'm so happy.
-I'm so happy--
1169
00:41:22,367 --> 00:41:23,767
-First of all--
-I'm very happy for you.
1170
00:41:23,767 --> 00:41:25,233
I'm very happy
you were with me.
1171
00:41:26,367 --> 00:41:28,567
You guys are obviously
like insane pros
1172
00:41:28,567 --> 00:41:31,000
and this is just
so ambitious
1173
00:41:31,000 --> 00:41:32,166
and so elegant.
1174
00:41:32,166 --> 00:41:34,266
You gave us
so many different textures.
1175
00:41:34,266 --> 00:41:36,500
And it was really
an extraordinary feast.
1176
00:41:36,500 --> 00:41:38,100
-You guys killed it.
-Thank you.
1177
00:41:38,100 --> 00:41:39,567
Thank you so much.
Thank you.
1178
00:41:39,567 --> 00:41:40,967
Oh, thank you, guys.
1179
00:41:45,367 --> 00:41:46,634
[Antonia] We beat Bobby Flay.
1180
00:41:47,667 --> 00:41:48,700
But I love you, Bobby.
1181
00:41:48,700 --> 00:41:50,767
-[Michael] I don't.
See you later.
-I love you.
1182
00:41:50,767 --> 00:41:52,533
Go home. Happy holidays.
1183
00:41:53,600 --> 00:41:54,867
[together] We're Team Antonia,
1184
00:41:54,867 --> 00:41:56,800
and we beat Bobby Flay.