1 00:00:00,667 --> 00:00:01,700 I'm Bobby Flay. 2 00:00:01,700 --> 00:00:03,867 Each week, one brave chef will try 3 00:00:03,867 --> 00:00:05,500 to take me down in my house. 4 00:00:05,500 --> 00:00:08,166 -This is my show. -Today it is. Tomorrow, who knows. 5 00:00:08,166 --> 00:00:10,000 -Ooh. -Trash talking. 6 00:00:10,000 --> 00:00:12,767 This culinary battle is going to shake down in two rounds. 7 00:00:12,767 --> 00:00:14,200 Round one, to get to me, 8 00:00:14,200 --> 00:00:16,066 two contenders have to go through each other 9 00:00:16,066 --> 00:00:18,266 using an ingredient of my choice. 10 00:00:18,266 --> 00:00:19,500 It's do or die, Bobby. 11 00:00:19,500 --> 00:00:21,300 [Bobby] Two people that know me well 12 00:00:21,300 --> 00:00:23,467 will decide who's got the skills to beat me. 13 00:00:23,467 --> 00:00:24,867 Yeah! 14 00:00:24,867 --> 00:00:27,266 [Bobby] Round two, I go head to head with the winning contender. 15 00:00:27,266 --> 00:00:28,567 Let's go! 16 00:00:28,567 --> 00:00:30,767 [Bobby] It's their turn to surprise me with their signature dish. 17 00:00:30,767 --> 00:00:31,867 What? 18 00:00:31,867 --> 00:00:33,567 -Ah! -Don't try this at home. 19 00:00:33,567 --> 00:00:35,567 I know you did it, Bobby! 20 00:00:35,567 --> 00:00:36,667 [Bobby] Bottom line? 21 00:00:36,667 --> 00:00:38,200 You're going to run out of time! 22 00:00:38,200 --> 00:00:40,233 Everyone's out to beat me. 23 00:00:46,667 --> 00:00:49,567 All right, everybody. We have a killer show tonight. 24 00:00:49,567 --> 00:00:52,467 Here to knock me down and not help me back up, 25 00:00:52,467 --> 00:00:56,000 it's Food Network's Eddie Jackson and Maneet Chauhan. 26 00:00:56,000 --> 00:00:57,333 [audience cheering] 27 00:00:59,900 --> 00:01:01,900 You're going down, Bobby! 28 00:01:01,900 --> 00:01:03,066 [Bobby] Nice hips, Eddie. 29 00:01:03,066 --> 00:01:05,767 Those moves are going to take you down tonight, Bobby. 30 00:01:05,767 --> 00:01:08,400 Maneet, I see you on Instagram a lot with your co-hosts 31 00:01:08,400 --> 00:01:09,600 doing a bunch of dance moves. 32 00:01:09,600 --> 00:01:11,600 -[Maneet] Yes. -Brooke Williamson, Antonia. 33 00:01:11,600 --> 00:01:13,767 [Maneet] And all I say is what I lack in grace, 34 00:01:13,767 --> 00:01:15,066 I make up an enthusiasm. 35 00:01:15,066 --> 00:01:16,467 You're really good, though. You're part of the 36 00:01:16,467 --> 00:01:17,767 Food Network dance crew. 37 00:01:17,767 --> 00:01:18,800 Yes, that is true. 38 00:01:18,800 --> 00:01:20,200 I think I'm in the dance crew as well. 39 00:01:20,200 --> 00:01:22,800 -Yeah, you are. -You see the moves, Bobby. 40 00:01:22,800 --> 00:01:23,800 [Bobby] Any strategy tonight? 41 00:01:23,800 --> 00:01:26,166 There was a whole strategy meeting backstage 42 00:01:26,166 --> 00:01:27,166 where we were talking about, 43 00:01:27,166 --> 00:01:29,767 you know, all the trash talking that Eddie does 44 00:01:29,767 --> 00:01:31,166 and none of the trash talking that I do. 45 00:01:31,166 --> 00:01:32,266 You? 46 00:01:32,266 --> 00:01:34,100 She's like the Michael Jordan of trash talking. 47 00:01:34,100 --> 00:01:35,567 Trash talking, no question. 48 00:01:35,567 --> 00:01:37,467 I feel like you practice at home. 49 00:01:37,467 --> 00:01:39,266 -In the mirror. -In front of the mirror, yes. 50 00:01:39,266 --> 00:01:40,400 What? What, huh? 51 00:01:40,400 --> 00:01:42,100 Bobby, really? 52 00:01:42,100 --> 00:01:43,400 Really? Bring it on. 53 00:01:43,400 --> 00:01:45,066 All right, let's bring out some chefs, 54 00:01:45,066 --> 00:01:46,800 -get this thing going. -[Eddie] Let's do it. 55 00:01:46,800 --> 00:01:49,567 Our first contender got it from his mama. 56 00:01:49,567 --> 00:01:51,800 She taught him Caribbean cooking, 57 00:01:51,800 --> 00:01:53,600 and he's coming for your crown. 58 00:01:53,600 --> 00:01:55,500 Chef Bernard Bennett. 59 00:01:55,500 --> 00:01:56,433 [audience applauds] 60 00:02:00,500 --> 00:02:02,767 Our next contender is making a name for herself 61 00:02:02,767 --> 00:02:04,800 in my hometown, that's Houston. 62 00:02:04,800 --> 00:02:07,200 Here to bring some zing with their Vietnamese flavors 63 00:02:07,200 --> 00:02:09,500 is Chef Lena Lee. 64 00:02:09,500 --> 00:02:10,467 [audience applauds] 65 00:02:10,867 --> 00:02:12,533 [screams] Wow. 66 00:02:13,100 --> 00:02:14,433 I like that spin. 67 00:02:16,367 --> 00:02:18,967 -There you go. -[all cheer] 68 00:02:20,867 --> 00:02:21,867 What's your goal this evening? 69 00:02:21,867 --> 00:02:24,367 I'm going to take him down first, and then you. 70 00:02:24,367 --> 00:02:25,266 How about yourself? 71 00:02:25,266 --> 00:02:26,867 My goal is to cook with passion and love 72 00:02:26,867 --> 00:02:28,367 and showcase my skills. 73 00:02:28,367 --> 00:02:29,300 So you're just gonna show me 74 00:02:29,300 --> 00:02:30,200 you're not going to try to beat me? 75 00:02:30,200 --> 00:02:31,200 No, no, no. I'm going to show you, 76 00:02:31,200 --> 00:02:32,100 and then they're going to hire me, 77 00:02:32,100 --> 00:02:33,166 and you're going to be out of here. 78 00:02:33,166 --> 00:02:35,367 She just wants to beat me, but you want my job. 79 00:02:35,367 --> 00:02:37,500 -Yeah, yeah, yeah. -[all laugh] 80 00:02:37,500 --> 00:02:38,600 Here's the way it's going to work. 81 00:02:38,600 --> 00:02:40,867 I'm going to give you an ingredient of my choice, 82 00:02:40,867 --> 00:02:42,367 and you must make that ingredient 83 00:02:42,367 --> 00:02:44,066 the star of your dish. 84 00:02:45,000 --> 00:02:48,000 -Loin of lamb. -[all] Ooh. 85 00:02:48,000 --> 00:02:49,000 [Maneet] Wow. 86 00:02:49,000 --> 00:02:51,000 I am feeling horrified. 87 00:02:51,000 --> 00:02:53,567 Growing up in Vietnam, we eat pork and chicken 88 00:02:53,567 --> 00:02:55,000 more than lamb and beef. 89 00:02:55,000 --> 00:02:56,000 These two behind me, 90 00:02:56,000 --> 00:02:58,166 they're going to taste your lamb dishes, 91 00:02:58,166 --> 00:02:59,600 and they'll decide which one of you goes up 92 00:02:59,600 --> 00:03:00,800 against me in the second round. 93 00:03:00,800 --> 00:03:02,200 20 minutes on the clock. 94 00:03:02,200 --> 00:03:04,066 Wham, bam, thank you, lamb. 95 00:03:04,567 --> 00:03:06,433 [audience applauds] 96 00:03:10,166 --> 00:03:11,500 Lamb loin, this is a good ingredient. 97 00:03:11,500 --> 00:03:13,967 Any type of loin is always going to be very, very lean. 98 00:03:13,967 --> 00:03:14,967 You can look at it right now. 99 00:03:14,967 --> 00:03:16,200 Not a lot of fat going through there. 100 00:03:16,200 --> 00:03:18,667 Now, medium rare is a good temperature 101 00:03:18,667 --> 00:03:20,400 to serve the lamb loin, and it does 102 00:03:20,400 --> 00:03:22,567 have that prevalent gamey flavor. 103 00:03:22,567 --> 00:03:25,367 So the idea is to play along with those flavors, 104 00:03:25,367 --> 00:03:27,600 as opposed to just hiding those flavors. 105 00:03:27,600 --> 00:03:29,166 Hey, Bernard, what you making? 106 00:03:29,166 --> 00:03:32,834 -Going to make a seared lamb salad. -Yum. 107 00:03:33,700 --> 00:03:36,000 I'm making seared lamb loin 108 00:03:36,000 --> 00:03:38,867 with a salad of spinach and basil 109 00:03:38,867 --> 00:03:40,166 and a blackberry vinaigrette. 110 00:03:40,166 --> 00:03:43,000 My strategy for this round is highlighting the lamb 111 00:03:43,000 --> 00:03:45,000 by developing layers of flavor. 112 00:03:45,000 --> 00:03:46,367 So I want to season this lamb 113 00:03:46,367 --> 00:03:48,266 with ancho powder and chipotle powder, 114 00:03:48,266 --> 00:03:50,967 because I love the smokiness of both. 115 00:03:50,967 --> 00:03:52,567 [Eddie] Give it up for Bernard! 116 00:03:52,567 --> 00:03:53,834 [cheering] 117 00:03:56,200 --> 00:03:57,867 I fell in love with cooking when I was young 118 00:03:57,867 --> 00:03:59,367 by helping my mom in the kitchen. 119 00:03:59,367 --> 00:04:02,467 And I promised her I would one day be a restaurant chef. 120 00:04:02,467 --> 00:04:04,400 Unfortunately, she passed away when I was 121 00:04:04,400 --> 00:04:05,600 just out of high school. 122 00:04:05,600 --> 00:04:07,166 I knew I had to make good on my promise, 123 00:04:07,166 --> 00:04:08,800 so I started working in some of the best 124 00:04:08,800 --> 00:04:10,300 kitchens in Chicago. 125 00:04:10,300 --> 00:04:13,567 Today, I am the chef and co-owner of Okan 126 00:04:13,567 --> 00:04:15,967 in Bluffton, South Carolina, which highlights West African 127 00:04:15,967 --> 00:04:17,200 and Caribbean cuisine. 128 00:04:17,200 --> 00:04:20,000 I want to win for my mom, and I want to win for Okan. 129 00:04:20,000 --> 00:04:22,000 Bobby, I'm a big dude with a big heart 130 00:04:22,000 --> 00:04:24,033 who's ready to give you a big old smackdown. 131 00:04:25,467 --> 00:04:26,767 Lena, what are you making? 132 00:04:26,767 --> 00:04:28,667 I'm going to make a honey lemongrass lamb 133 00:04:28,667 --> 00:04:29,734 with glazed carrots. 134 00:04:29,734 --> 00:04:32,367 This dish has all the flavors of Vietnamese cuisine, 135 00:04:32,367 --> 00:04:34,567 and it goes perfectly well with lamb. 136 00:04:34,567 --> 00:04:36,500 For the marinade, I grab fish sauce, 137 00:04:36,500 --> 00:04:38,000 oyster sauce, soy sauce, 138 00:04:38,000 --> 00:04:40,367 honey and sugar, lemongrass and shallots. 139 00:04:40,367 --> 00:04:41,867 Those are flavors that you know 140 00:04:41,867 --> 00:04:43,200 what it's going to taste like. 141 00:04:43,200 --> 00:04:45,166 [Maneet] Who's cheering for Lena? 142 00:04:45,166 --> 00:04:46,100 [cheering] 143 00:04:48,166 --> 00:04:50,500 [Lena] Growing up in Vietnam, I never cooked. 144 00:04:50,500 --> 00:04:53,266 When I got married to my Vietnamese-American husband, 145 00:04:53,266 --> 00:04:55,667 I started cooking, but I was so bad at it. 146 00:04:55,667 --> 00:04:57,000 He suggested culinary school, 147 00:04:57,000 --> 00:04:59,367 and I fell in love with the craft. 148 00:04:59,367 --> 00:05:02,367 I used my training to cook elevated Vietnamese food, 149 00:05:02,367 --> 00:05:05,567 and in 2022, I started Lena's Asian Kitchen, 150 00:05:05,567 --> 00:05:08,100 a healthy meal kit service in Houston. 151 00:05:08,100 --> 00:05:09,567 I want to show 152 00:05:09,567 --> 00:05:12,100 that if a female Asian chef can make it happen in America, 153 00:05:12,100 --> 00:05:13,266 Bobby, tonight, I'm gonna 154 00:05:13,266 --> 00:05:14,533 beat you at your own game. 155 00:05:15,500 --> 00:05:17,667 [Eddie] All right, we got 16 minutes left. 156 00:05:19,300 --> 00:05:20,467 All right, so that's going to be, 157 00:05:20,467 --> 00:05:22,100 -what, the base of the salad? -Yes, sir. 158 00:05:22,100 --> 00:05:23,967 The spinach and basil are floral, 159 00:05:23,967 --> 00:05:26,266 and will accent the lamb. 160 00:05:26,266 --> 00:05:28,100 You doing that lamb make too forgiving, now? 161 00:05:28,100 --> 00:05:29,000 It's not too forgiving, 162 00:05:29,000 --> 00:05:30,600 but when you know what you're doing... 163 00:05:30,600 --> 00:05:32,367 -You're going to take her out, then, huh? -Yeah, yeah, yeah. 164 00:05:32,367 --> 00:05:33,567 Shh, don't listen. 165 00:05:33,567 --> 00:05:35,166 [Eddie] Get it together. 166 00:05:35,166 --> 00:05:36,867 Oh, Okay, so you're scoring it right now. 167 00:05:36,867 --> 00:05:37,767 So how are you going to cook it? 168 00:05:37,767 --> 00:05:39,066 I'm going to pan-seal it on cast irons, 169 00:05:39,066 --> 00:05:40,400 and I'm going to put it in the oven 170 00:05:40,400 --> 00:05:41,567 to get it to medium rare. 171 00:05:41,567 --> 00:05:42,867 [Eddie] And you're going to cook it whole like that 172 00:05:42,867 --> 00:05:43,867 and get it done in 13 minutes? 173 00:05:43,867 --> 00:05:45,800 -Yes. -Okay. 174 00:05:45,800 --> 00:05:49,233 You got 13 minutes and five seconds left. 175 00:05:50,066 --> 00:05:51,467 Wow, okay. 176 00:05:51,467 --> 00:05:54,900 Bernard is going to sear his lamb loin off. 177 00:05:54,900 --> 00:05:56,367 Tons of spices going on. 178 00:05:56,367 --> 00:05:59,367 -Lena over there, she's going to pan-sear it whole. -Really? 179 00:05:59,367 --> 00:06:01,867 Now my cast irons are hot enough 180 00:06:01,867 --> 00:06:03,100 where I can put my lamb in and sear. 181 00:06:03,100 --> 00:06:04,266 -Can be rare. -Yeah. 182 00:06:05,767 --> 00:06:07,367 [Bernard] So next, I check my lamb, 183 00:06:07,367 --> 00:06:09,467 and then I place it in the oven to finish. 184 00:06:09,467 --> 00:06:11,100 Okay, let's do this. 185 00:06:11,100 --> 00:06:14,166 This is when it hit me that I should have cut the lamb 186 00:06:14,166 --> 00:06:17,100 in smaller pieces so it would cook faster, 187 00:06:17,100 --> 00:06:19,300 but I just get that lamb in the oven, 188 00:06:19,300 --> 00:06:20,900 so it would cook evenly. 189 00:06:20,900 --> 00:06:22,800 [Maneet] You think the lamb will be done in time? 190 00:06:22,800 --> 00:06:23,900 It's going to be a good medium rare. 191 00:06:23,900 --> 00:06:26,867 -So you're taking your competitor down? -Yeah. 192 00:06:26,867 --> 00:06:29,000 And then Bobby, Asian power. 193 00:06:29,000 --> 00:06:30,467 Nice! Yeah. 194 00:06:31,367 --> 00:06:33,000 Now, into a saucepan, 195 00:06:33,000 --> 00:06:34,400 I put some butter and let that brown, 196 00:06:34,400 --> 00:06:37,000 and then I put my carrot and honey. 197 00:06:37,000 --> 00:06:38,567 For the salad dressing, 198 00:06:38,567 --> 00:06:41,166 I'm going to grab a Fresno chili, red onion, 199 00:06:41,166 --> 00:06:43,600 blackberries, and apple cider vinegar. 200 00:06:43,600 --> 00:06:47,200 I want that acidic sweetness to really accent that lamb. 201 00:06:47,200 --> 00:06:49,400 -[Maneet] How is everything? -Everything's coming great. 202 00:06:49,400 --> 00:06:50,500 That lamb is in the oven. 203 00:06:50,500 --> 00:06:52,266 If you win, what do you think? 204 00:06:52,266 --> 00:06:54,567 -Like, it'll be easy to take Bobby down? -Absolutely. 205 00:06:54,567 --> 00:06:56,400 -Best of luck. -Thank you. 206 00:06:56,400 --> 00:06:57,600 [Bernard] I check my lamb, and I definitely 207 00:06:57,600 --> 00:06:59,700 want to give it time to rest. 208 00:06:59,700 --> 00:07:01,967 So I take it out of the oven. 209 00:07:01,967 --> 00:07:04,667 So Lena put her lamb in the oven. 210 00:07:04,667 --> 00:07:07,166 She's very confident that it's going to be cooked. 211 00:07:07,166 --> 00:07:09,467 I am less confident about it. 212 00:07:09,467 --> 00:07:11,767 My lamb needs a lot more time in the oven, 213 00:07:11,767 --> 00:07:14,767 but I have to let it rest, because if I don't, 214 00:07:14,767 --> 00:07:17,300 once I cut into it, all the juice will get out, 215 00:07:17,300 --> 00:07:19,467 and then the lamb will not be good. 216 00:07:19,467 --> 00:07:22,300 [Bernard] I lay down my spinach salad. 217 00:07:22,300 --> 00:07:23,567 A minute to go. 218 00:07:23,567 --> 00:07:25,467 I got to get this lamb on the plate. 219 00:07:25,467 --> 00:07:28,400 I see that it could have gone a little bit longer, 220 00:07:28,400 --> 00:07:29,533 but time's almost up. 221 00:07:32,967 --> 00:07:36,066 [Lena] So I'm going to put my carrots on my plate. 222 00:07:36,066 --> 00:07:38,367 -[Bobby] Moment of truth. -Cut the lamb. 223 00:07:38,367 --> 00:07:40,500 [Lena] Oh, God, no. 224 00:07:40,500 --> 00:07:42,767 Shoot, it is rare. 225 00:07:42,767 --> 00:07:44,567 But I don't have time to recook it now. 226 00:07:44,567 --> 00:07:46,667 Then I have a juice, which is the marinade 227 00:07:46,667 --> 00:07:48,767 reduced with a lot of butter in it. 228 00:07:48,767 --> 00:07:51,166 [all] Eight, seven, six... 229 00:07:51,166 --> 00:07:54,367 [Bernard] And I just drizzle my blackberry vinaigrette over the top. 230 00:07:54,367 --> 00:07:55,467 [all] ...two, one. 231 00:07:55,467 --> 00:07:56,834 -[bell dings] -[cheering] 232 00:07:57,500 --> 00:07:58,834 -Thank you, chef. -Here you go. 233 00:07:59,567 --> 00:08:01,000 -Good job, man. -Thank you, sir. 234 00:08:01,000 --> 00:08:04,000 I'm happy. Again, I think the lamb could have gone longer, 235 00:08:04,000 --> 00:08:05,266 but the flavors that I developed 236 00:08:05,266 --> 00:08:06,700 are really going to push through. 237 00:08:06,700 --> 00:08:09,567 My lamb definitely needs some more time to cook. 238 00:08:09,567 --> 00:08:12,467 However, the flavor of the lamb is perfect. 239 00:08:12,467 --> 00:08:15,033 I'm just hoping that this is the winning dish. 240 00:08:19,467 --> 00:08:21,667 All right, we want to find a chef that can beat Bobby. 241 00:08:21,667 --> 00:08:24,266 It's all going to come down to this lamb loin. 242 00:08:24,266 --> 00:08:26,100 So Bernard, tell us what you made. 243 00:08:26,100 --> 00:08:28,667 So I made for you a seared lamb salad 244 00:08:28,667 --> 00:08:30,166 with blackberry vinaigrette. 245 00:08:32,300 --> 00:08:34,967 What you've done here is given me a lamb 246 00:08:34,967 --> 00:08:36,800 that I think is perfectly seasoned. 247 00:08:36,800 --> 00:08:38,467 Now, on the other side, I don't think this lamb 248 00:08:38,467 --> 00:08:39,600 is where it needs to be. 249 00:08:39,600 --> 00:08:41,400 You're not able to bite through it 250 00:08:41,400 --> 00:08:43,166 if you don't get it to that medium rare. 251 00:08:43,166 --> 00:08:44,600 And I think that's the struggle 252 00:08:44,600 --> 00:08:46,000 that I'm having right now. 253 00:08:46,000 --> 00:08:48,867 The blend of spices, it's delicious. 254 00:08:48,867 --> 00:08:50,300 The amount of salt that you've added 255 00:08:50,300 --> 00:08:51,767 is just perfect for lamb. 256 00:08:51,767 --> 00:08:53,000 The blackberry vinaigrette, 257 00:08:53,000 --> 00:08:54,900 it's a good vinaigrette by itself. 258 00:08:54,900 --> 00:08:56,500 But over here, it doesn't belong. 259 00:08:56,500 --> 00:08:58,000 Because when you're thinking of lamb, 260 00:08:58,000 --> 00:08:59,367 it's that gamey meat you need something 261 00:08:59,367 --> 00:09:02,367 -which is stronger, more robust. -Gotcha. 262 00:09:02,367 --> 00:09:03,867 [Eddie] All right, Lena, what'd you make? 263 00:09:03,867 --> 00:09:06,166 I made a pan-seared honey lemongrass lamb loin 264 00:09:06,166 --> 00:09:07,533 with glazed carrots. 265 00:09:09,667 --> 00:09:12,000 Lena, what do you think about the cook of your lamb loin? 266 00:09:12,000 --> 00:09:14,066 Definitely needs to cook a little bit more. 267 00:09:14,066 --> 00:09:17,166 It needs to be cooked a lot more and then rested. 268 00:09:17,166 --> 00:09:19,367 The sauce is delicious. 269 00:09:19,367 --> 00:09:21,166 And I really like what you did with 270 00:09:21,166 --> 00:09:22,600 the brown butter carrots. 271 00:09:22,600 --> 00:09:24,667 It works along with the sauce. 272 00:09:24,667 --> 00:09:27,367 I think you created a sauce and a marinade combo 273 00:09:27,367 --> 00:09:29,500 that really goes with the lamb itself. 274 00:09:29,500 --> 00:09:32,867 But again, both of you, that lamb is so undercooked. 275 00:09:32,867 --> 00:09:35,567 We can't really judge on the cook of the lamb. 276 00:09:35,567 --> 00:09:37,900 So now we have to think about whose flavors do we think 277 00:09:37,900 --> 00:09:39,400 can take down Bobby Flay. 278 00:09:39,400 --> 00:09:41,367 [Lena] Knowing that it comes down to flavors 279 00:09:41,367 --> 00:09:42,467 is a relief. 280 00:09:42,467 --> 00:09:44,700 I don't know lamb, but I know my flavors. 281 00:09:44,700 --> 00:09:47,066 [Bernard] I feel like I built complex flavors. 282 00:09:47,066 --> 00:09:48,600 So I think my chances of making it 283 00:09:48,600 --> 00:09:50,567 to the next round are very good. 284 00:09:50,567 --> 00:09:53,367 The chef moving forward tonight is... 285 00:09:56,500 --> 00:09:57,467 Lena. 286 00:09:57,700 --> 00:09:58,734 [indistinct] 287 00:09:59,867 --> 00:10:02,767 I do not agree with the decision today. [laughs] 288 00:10:02,767 --> 00:10:05,000 But I am happy for Chef Lena. 289 00:10:05,000 --> 00:10:07,767 And I'm excited to see her beat Bobby. 290 00:10:07,767 --> 00:10:10,867 What I loved about the flavor was all the layers 291 00:10:10,867 --> 00:10:12,000 that you created. 292 00:10:12,000 --> 00:10:14,500 It was very expertly handled. 293 00:10:14,500 --> 00:10:15,367 Thank you, Chef. 294 00:10:15,367 --> 00:10:17,266 Put those nerves in the garbage bag 295 00:10:17,266 --> 00:10:18,400 and just throw them outside, 296 00:10:18,400 --> 00:10:20,266 because right now you've got to bring your A-game. 297 00:10:20,266 --> 00:10:21,467 Yes, Chef. 298 00:10:27,100 --> 00:10:28,700 All right, Chef. Round one's over. 299 00:10:28,700 --> 00:10:30,000 You feel like you can beat me in the second round? 300 00:10:30,000 --> 00:10:32,066 -Yes, Chef. -Ooh. 301 00:10:32,066 --> 00:10:33,100 What are we cooking tonight? 302 00:10:33,100 --> 00:10:34,734 My signature dish is... 303 00:10:36,500 --> 00:10:37,667 Spring rolls. 304 00:10:37,667 --> 00:10:38,767 [all] Oh! 305 00:10:38,767 --> 00:10:40,433 [audience applauds] 306 00:10:41,667 --> 00:10:44,000 Bobby is not very good at this. 307 00:10:44,000 --> 00:10:45,700 In fact, I feel like the one time 308 00:10:45,700 --> 00:10:47,567 he did get this challenge, he lost. 309 00:10:47,567 --> 00:10:50,400 As long as it's not lamb spring rolls. 310 00:10:50,400 --> 00:10:51,567 Ooh. 311 00:10:51,567 --> 00:10:52,867 [Eddie] Okay. 312 00:10:52,867 --> 00:10:53,867 Yeah. 313 00:10:53,867 --> 00:10:54,900 All right, here we go. 314 00:10:54,900 --> 00:10:56,266 45 minutes. 315 00:10:56,266 --> 00:10:58,567 -Let's do it! -[audience cheers] 316 00:11:00,967 --> 00:11:02,767 You think about spring rolls, and everybody's like, 317 00:11:02,767 --> 00:11:04,700 -"Oh, it's so easy." But it's not. -It's not. 318 00:11:04,700 --> 00:11:06,600 -The biggest thing, knife cuts. -[Maneet] Oh. 319 00:11:06,600 --> 00:11:09,000 -Everything has to be the same size. -Yes. 320 00:11:09,000 --> 00:11:10,800 Knife cuts and also how you roll it. 321 00:11:10,800 --> 00:11:13,100 -[Eddie] Yeah. Tight. -It needs to be tight. 322 00:11:13,100 --> 00:11:15,166 -Fillings are really up to the chef. -[Maneet] Yes. 323 00:11:15,166 --> 00:11:17,467 Pork, shrimp, they have some that's completely vegetarian. 324 00:11:17,467 --> 00:11:20,266 And you've got to make sure that the dipping sauce 325 00:11:20,266 --> 00:11:21,934 along with that is stellar. 326 00:11:22,767 --> 00:11:25,166 My signature dish is fried pork spring rolls 327 00:11:25,166 --> 00:11:26,800 with chili garlic dipping sauce. 328 00:11:26,800 --> 00:11:28,300 Why'd you choose spring rolls? 329 00:11:28,300 --> 00:11:30,000 I was born and raised in Vietnam. 330 00:11:30,000 --> 00:11:32,367 So I really want to bring my heritage, my roots. 331 00:11:33,467 --> 00:11:35,667 My grandma would make it for me for dinner. 332 00:11:35,667 --> 00:11:38,400 So to beat Bobby's flavor with it is going to be a win. 333 00:11:38,400 --> 00:11:40,166 The first thing I have to do is start 334 00:11:40,166 --> 00:11:41,867 soaking my dry mushrooms 335 00:11:41,867 --> 00:11:45,667 and bean thread to soften for the spring roll filling. 336 00:11:45,667 --> 00:11:47,567 And then I dry shiitake mushrooms 337 00:11:47,567 --> 00:11:51,000 to make some crispy chips to go on top of my roast. 338 00:11:51,000 --> 00:11:52,767 Lena, what filling are you using? 339 00:11:52,767 --> 00:11:54,967 I'm going to make fried pork spring roll. 340 00:11:54,967 --> 00:11:56,667 That sounds really good. 341 00:11:56,667 --> 00:11:58,867 Bobby, what kind of filling are you using? 342 00:11:58,867 --> 00:12:01,266 I'm doing shrimp and pork, mushrooms. 343 00:12:01,266 --> 00:12:03,166 First thing I do is I get started on my filling 344 00:12:03,166 --> 00:12:05,467 by sauteing my shiitake mushrooms, 345 00:12:05,467 --> 00:12:07,100 a little bit of soy sauce, some sesame oil. 346 00:12:07,100 --> 00:12:09,467 I add some ginger, garlic, and scallions. 347 00:12:09,467 --> 00:12:11,767 And get them into the blast chiller to cool them out. 348 00:12:11,767 --> 00:12:13,367 I just like these flavors. 349 00:12:13,367 --> 00:12:15,100 Obviously, Lena has a deft hand 350 00:12:15,100 --> 00:12:16,700 when it comes to flavoring food. 351 00:12:16,700 --> 00:12:18,567 So I need to make sure that mine stacks up. 352 00:12:18,567 --> 00:12:19,800 [Eddie] 36 minutes left. 353 00:12:19,800 --> 00:12:21,367 -Let's go! -[audience cheers] 354 00:12:21,367 --> 00:12:23,867 [Lena] I need to start pickling my cucumbers, 355 00:12:23,867 --> 00:12:26,834 Fresno chili, and carrot in rice vinegar. 356 00:12:27,367 --> 00:12:28,500 Lena, Lena, Lena, 357 00:12:28,500 --> 00:12:30,000 this is in your wheelhouse right here, huh? 358 00:12:30,000 --> 00:12:31,000 [Lena] Yes, Chef. 359 00:12:31,000 --> 00:12:33,567 This is actually my grandma's spring rolls. 360 00:12:33,567 --> 00:12:35,367 So I recreate her recipe. 361 00:12:35,367 --> 00:12:37,367 -So this is grandma right here, huh? -Yes. 362 00:12:37,367 --> 00:12:38,800 I know you ain't got nothing to worry about over here. 363 00:12:38,800 --> 00:12:40,367 Trust me. 364 00:12:40,367 --> 00:12:42,967 Now I'm going to soften my vermicelli noodles. 365 00:12:42,967 --> 00:12:45,100 I actually like the texture of the vermicelli noodles. 366 00:12:45,100 --> 00:12:46,133 They're a little bouncy. 367 00:12:46,133 --> 00:12:48,567 Bobby, is this your second time making spring rolls? 368 00:12:48,567 --> 00:12:49,667 Apparently. 369 00:12:49,667 --> 00:12:51,100 So what's going in the spring roll? 370 00:12:51,100 --> 00:12:52,567 Mushrooms, pork, shrimp. 371 00:12:52,567 --> 00:12:54,100 I'm going to pickle some vegetables. 372 00:12:54,100 --> 00:12:56,166 I'm going to pickle thinly shredded carrots 373 00:12:56,166 --> 00:12:57,467 and Fresno chilies 374 00:12:57,467 --> 00:12:59,367 with the rice wine vinegar and some sugar. 375 00:12:59,367 --> 00:13:00,967 So this is grandma's recipe over here. 376 00:13:00,967 --> 00:13:02,967 You know, it's hard to compete with grandma. 377 00:13:02,967 --> 00:13:04,467 This is my grandmother's recipe right here. 378 00:13:04,467 --> 00:13:05,467 [all laugh] 379 00:13:05,467 --> 00:13:07,266 Let's give it up for Lena. 380 00:13:07,266 --> 00:13:09,367 [audience cheers] 381 00:13:09,367 --> 00:13:11,567 [Eddie] Lena seems so confident, you know, with Bobby. 382 00:13:11,567 --> 00:13:13,266 He's just going on the fly right now. 383 00:13:13,266 --> 00:13:15,266 But one thing we do know about Mr. Flay 384 00:13:15,266 --> 00:13:17,233 -is that he's going to bring the flavor. -Flavor. 385 00:13:17,867 --> 00:13:19,166 This dipping sauce is a really 386 00:13:19,166 --> 00:13:20,800 traditional Vietnamese dipping sauce. 387 00:13:20,800 --> 00:13:23,700 Fish sauce, sugar, water, some lime juice, 388 00:13:23,700 --> 00:13:25,367 Thai chilies, and garlic. 389 00:13:25,367 --> 00:13:28,700 Coming up on 31 minutes and 30 seconds. 390 00:13:28,700 --> 00:13:30,266 Now I need to grab my mushroom mixture, 391 00:13:30,266 --> 00:13:32,567 add a glass chiller, and I add everything together, 392 00:13:32,567 --> 00:13:35,600 the vermicelli noodles, the shrimp, the pork, 393 00:13:35,600 --> 00:13:38,767 lime zest, fish sauce, and some sugar. 394 00:13:38,767 --> 00:13:42,367 -[Maneet] She looks a lot more composed in this round. -Oh, absolutely. 395 00:13:42,367 --> 00:13:44,200 -How you doing, miss? -Really good. 396 00:13:44,200 --> 00:13:45,700 [Eddie] You know who doesn't look composed? 397 00:13:45,700 --> 00:13:47,567 Mr. Bobby Flay. 398 00:13:47,567 --> 00:13:48,800 [chuckles] 399 00:13:48,800 --> 00:13:50,567 [Bobby] You know, I don't know if the flavors are right. 400 00:13:50,567 --> 00:13:52,200 I mean, this is a little out of my wheelhouse. 401 00:13:52,200 --> 00:13:54,166 I've already lost once, so there's a good chance 402 00:13:54,166 --> 00:13:56,266 -I could lose again. -You mess up yet? 403 00:13:56,266 --> 00:13:57,533 Just a matter of time. 404 00:14:00,900 --> 00:14:01,867 [Eddie] 27 minutes on the clock. 405 00:14:01,867 --> 00:14:03,400 Now I have to start my filling. 406 00:14:03,400 --> 00:14:06,667 Some onions, some shallots, shredded carrots, mushrooms, 407 00:14:06,667 --> 00:14:08,367 and bean thread and ground pork. 408 00:14:09,166 --> 00:14:10,934 Yeah, guys. Whoo! 409 00:14:12,700 --> 00:14:14,000 Okay, Lena, how's it going? 410 00:14:14,000 --> 00:14:16,567 Got my pickles done, and dipping sauce is done. 411 00:14:16,567 --> 00:14:18,567 Will you be able to make enough spring rolls? 412 00:14:18,567 --> 00:14:20,233 I will, and this will be cooked. 413 00:14:20,967 --> 00:14:22,900 [all laugh] 414 00:14:22,900 --> 00:14:25,367 -Keep up the good work. -[Lena] Thank you. 415 00:14:25,367 --> 00:14:27,567 [Lena] To finish my filling, I put in some eggs, 416 00:14:27,567 --> 00:14:29,934 fish sauce, salt and pepper, and sugar. 417 00:14:30,400 --> 00:14:31,567 Hello, Bobby. 418 00:14:31,567 --> 00:14:32,567 How are you doing? 419 00:14:32,567 --> 00:14:34,066 Hi, Maneet, what's happening? 420 00:14:34,066 --> 00:14:35,400 You tell us what's happening. 421 00:14:35,400 --> 00:14:37,667 I have pork, shrimp, shiitake mushrooms 422 00:14:37,667 --> 00:14:39,567 I cooked with ginger, garlic, and scallions, 423 00:14:39,567 --> 00:14:40,867 and I'm going to make a sauce. 424 00:14:40,867 --> 00:14:44,266 So how confident are you with your rolling skills? 425 00:14:44,767 --> 00:14:46,033 Mmm. I'm not sure. 426 00:14:46,367 --> 00:14:47,800 Best of luck. 427 00:14:47,800 --> 00:14:49,734 [Eddie] You've got 20 minutes left. 428 00:14:51,266 --> 00:14:52,600 When I'm looking at Lena's filling, 429 00:14:52,600 --> 00:14:55,266 I see some fresh carrots in there. 430 00:14:55,266 --> 00:14:57,100 That's going to give that filling a little bit of crunch. 431 00:14:57,100 --> 00:14:58,000 I look at Bobby's. 432 00:14:58,000 --> 00:14:59,100 I see noodles, pork. 433 00:14:59,100 --> 00:15:00,567 I see mushrooms. I see shrimp. 434 00:15:00,567 --> 00:15:02,767 There's no texture. 435 00:15:02,767 --> 00:15:04,300 So I'm going to wrap up my spring rolls, 436 00:15:04,300 --> 00:15:05,867 and I'm using a wheat wrapper. 437 00:15:05,867 --> 00:15:07,166 Everybody pay attention to Bobby's 438 00:15:07,166 --> 00:15:08,500 rolling skills right now. 439 00:15:08,500 --> 00:15:10,233 [Maneet] Da, da, da. 440 00:15:11,000 --> 00:15:12,700 [Eddie] Uh-oh. They don't look tight. 441 00:15:12,700 --> 00:15:14,867 My technique is not great. 442 00:15:14,867 --> 00:15:15,867 -[Eddie] Oh, what? -[Maneet] What? 443 00:15:15,867 --> 00:15:16,934 [Eddie] What is that? 444 00:15:17,367 --> 00:15:19,467 [laughing] 445 00:15:19,467 --> 00:15:21,100 [Bobby] I don't think anybody's going to recognize me as a 446 00:15:21,100 --> 00:15:24,066 spring roll master, but my goal is to get them 447 00:15:24,066 --> 00:15:25,700 to look somewhat like spring rolls, 448 00:15:25,700 --> 00:15:27,166 and hopefully keep them closed. 449 00:15:27,166 --> 00:15:28,667 -[Maneet] Okay. -That's better. 450 00:15:30,166 --> 00:15:32,000 [Eddie] Lena, what you doing with the beer? 451 00:15:32,000 --> 00:15:33,033 Drinking it. 452 00:15:33,300 --> 00:15:35,066 [all laugh] 453 00:15:35,066 --> 00:15:36,567 We love her! 454 00:15:36,567 --> 00:15:38,867 -[Maneet and Eddie] Yeah! -[audience cheers] 455 00:15:38,867 --> 00:15:42,600 I'm using light beer to soften my rice papers a little bit 456 00:15:42,600 --> 00:15:44,100 so to make it easy to roll. 457 00:15:44,100 --> 00:15:47,700 And the beer will help make it crispy after frying. 458 00:15:47,700 --> 00:15:50,100 I prefer rice flour compared to wheat 459 00:15:50,100 --> 00:15:53,100 because when you deep fry rice flour, 460 00:15:53,100 --> 00:15:56,400 it gives it almost that puffed rice crunchiness. 461 00:15:56,400 --> 00:15:57,900 I feel like Lena's spring rolls 462 00:15:57,900 --> 00:15:59,000 are going to be really light, 463 00:15:59,000 --> 00:16:01,667 and Bobby's are going to be really heavy and dense. 464 00:16:01,667 --> 00:16:04,400 Now let's watch Lena roll that spring roll. 465 00:16:04,400 --> 00:16:05,700 [Maneet] That's how you do it. 466 00:16:05,700 --> 00:16:07,867 [Eddie] And that's how you do it, ladies and gentlemen. 467 00:16:07,867 --> 00:16:09,567 -[audience applauds] -Looks just like mine. 468 00:16:09,567 --> 00:16:11,700 [laughing] 469 00:16:11,700 --> 00:16:14,100 We have a chance, Eddie. We have a chance to win. 470 00:16:14,100 --> 00:16:15,266 [Eddie] We got a great chance. 471 00:16:15,266 --> 00:16:16,266 We should start celebrating. 472 00:16:16,266 --> 00:16:17,300 -Yeah, let's do it. -Yeah, I think we got 473 00:16:17,300 --> 00:16:18,266 a little something in the refrigerator. 474 00:16:18,266 --> 00:16:19,166 Yes. 475 00:16:19,166 --> 00:16:20,166 [Bobby] Seven minutes to go, 476 00:16:20,166 --> 00:16:22,367 and I get my spring rolls in the fryer. 477 00:16:22,367 --> 00:16:23,867 -[Maneet] Hi, Bobby. -[Eddie] What's up, Bobby? 478 00:16:23,867 --> 00:16:24,767 [Bobby] What's up? 479 00:16:24,767 --> 00:16:26,867 Hey, Bobby, have you seen this trick before? 480 00:16:26,867 --> 00:16:28,533 Saber, can you do that? 481 00:16:29,166 --> 00:16:31,166 [all cheer] 482 00:16:32,700 --> 00:16:34,367 [Maneet] The champagne is for the winners. 483 00:16:34,367 --> 00:16:35,300 Cheers. 484 00:16:35,300 --> 00:16:36,367 -Mmm. -It's so good. 485 00:16:36,367 --> 00:16:38,567 Great job. I mean, outstanding job. 486 00:16:38,567 --> 00:16:39,967 Cheers, Bobby. 487 00:16:40,667 --> 00:16:42,100 Now I'm going to make my sauce. 488 00:16:42,100 --> 00:16:44,166 It's peanut butter. It's rice wine vinegar. 489 00:16:44,166 --> 00:16:46,467 It's soy sauce, some sesame oil, some sugar. 490 00:16:46,467 --> 00:16:48,066 I'm going to add hot chili oil, 491 00:16:48,066 --> 00:16:50,066 a little lime juice. I'm going for it. 492 00:16:51,867 --> 00:16:53,000 Are you happy, Bobby? 493 00:16:53,000 --> 00:16:54,000 [Bobby] They look good. 494 00:16:54,000 --> 00:16:55,567 They actually do. 495 00:16:57,000 --> 00:16:58,600 Now I'm going to plate some butter lettuce. 496 00:16:58,600 --> 00:16:59,967 Spring roll in the middle, 497 00:16:59,967 --> 00:17:03,266 some of the peanut sauce with some peanuts on top. 498 00:17:03,266 --> 00:17:05,600 Now I'm taking my spring rolls out of the fryer, 499 00:17:05,600 --> 00:17:07,066 and it looks amazing. 500 00:17:07,066 --> 00:17:09,000 Let's go, Lena. You got to get plating. 501 00:17:09,000 --> 00:17:10,700 How we eat spring roll is that 502 00:17:10,700 --> 00:17:13,000 we wrap it in lettuces and herbs, 503 00:17:13,000 --> 00:17:15,100 and the pickles will be the palate cleanser 504 00:17:15,100 --> 00:17:16,967 after every bite. 505 00:17:16,967 --> 00:17:18,767 [Eddie] Bobby's sauce does look delicious, though. 506 00:17:18,767 --> 00:17:20,100 Yeah, it does. 507 00:17:20,100 --> 00:17:22,367 [Eddie] I like that she split that on the bias like that, 508 00:17:22,367 --> 00:17:25,100 -so you can see what's inside. -What's inside. 509 00:17:25,100 --> 00:17:26,967 [all] Ten, nine... 510 00:17:26,967 --> 00:17:28,967 [Lena] I top it with the shiitake chips. 511 00:17:28,967 --> 00:17:31,300 [Bobby] Some of the pickled carrots and Fresno chilis, 512 00:17:31,300 --> 00:17:32,800 mint, cilantro. 513 00:17:32,800 --> 00:17:34,567 [all] ...two, one. 514 00:17:35,467 --> 00:17:36,734 [all applaud] 515 00:17:37,266 --> 00:17:39,100 You finished? Good. 516 00:17:39,100 --> 00:17:40,567 -[Lena] You? -Yeah. 517 00:17:40,567 --> 00:17:42,300 I don't think I'm gonna open a Vietnamese restaurant 518 00:17:42,300 --> 00:17:44,367 anytime soon, but I think the peanut sauce 519 00:17:44,367 --> 00:17:46,967 with the shrimp and the mushrooms and the pork 520 00:17:46,967 --> 00:17:48,100 tastes really nice. 521 00:17:48,100 --> 00:17:50,767 [Lena] I absolutely think that I showcased my flavors. 522 00:17:50,767 --> 00:17:53,066 The shiitake, the fish sauce is wonderful. 523 00:17:53,066 --> 00:17:56,333 I believe this dish is good enough to be Bobby Flay. 524 00:18:00,967 --> 00:18:02,400 All right, Bobby, Lena, 525 00:18:02,400 --> 00:18:04,767 we'd like to introduce you to your judges. 526 00:18:04,767 --> 00:18:09,100 Actor and founder of Breaker's Supper Club, 527 00:18:09,100 --> 00:18:11,100 Daniel Breaker. 528 00:18:11,100 --> 00:18:15,266 Chef, owner of Border Grill, and Socalo, Susan Feniger. 529 00:18:15,266 --> 00:18:19,767 Chef and restaurateur, Wesley Jean Simon. 530 00:18:19,767 --> 00:18:21,667 [all applaud] 531 00:18:21,667 --> 00:18:24,500 All right, judges, tonight's challenge was spring rolls. 532 00:18:24,500 --> 00:18:26,734 You can start with the spring roll in front of you. 533 00:18:32,266 --> 00:18:33,400 [Daniel] Lovely use of herbs. 534 00:18:33,400 --> 00:18:35,000 The texture of the shrimp on the inside 535 00:18:35,000 --> 00:18:36,100 is just really delicious. 536 00:18:36,100 --> 00:18:38,700 The pork as well, this peanut sauce is creamy, spicy, 537 00:18:38,700 --> 00:18:39,700 not afraid of heat. 538 00:18:39,700 --> 00:18:40,700 When I was trying to eat it, 539 00:18:40,700 --> 00:18:42,367 the roll was sort of breaking up a little bit, 540 00:18:42,367 --> 00:18:46,000 but I'm quite forgiving because it's pretty delicious. 541 00:18:46,000 --> 00:18:48,266 [Susan] I like the pickled carrots quite a bit. 542 00:18:48,266 --> 00:18:51,367 I see that there's vermicelli in there, so I like that too. 543 00:18:51,367 --> 00:18:52,867 Maybe the spring roll 544 00:18:52,867 --> 00:18:54,500 could have been a little bit crispier, 545 00:18:54,500 --> 00:18:56,467 and I would have liked more herbs, 546 00:18:56,467 --> 00:18:59,634 but I thought the flavor inside was really nice. 547 00:19:00,400 --> 00:19:01,266 As soon as I grabbed it, 548 00:19:01,266 --> 00:19:02,800 it was falling apart a little bit, 549 00:19:02,800 --> 00:19:04,467 so could have been rolled tighter. 550 00:19:04,467 --> 00:19:06,567 But as soon as I bite into it, it's just perfect. 551 00:19:06,567 --> 00:19:07,967 Like, the flavors was there. 552 00:19:07,967 --> 00:19:10,166 The peanut butter compliment, the second bite, 553 00:19:10,166 --> 00:19:12,934 it's just beautiful how it comes together in your mouth. 554 00:19:14,000 --> 00:19:16,533 All right, judges, how about we go ahead and switch plates? 555 00:19:24,600 --> 00:19:25,867 [Daniel] Wonderful presentation here. 556 00:19:25,867 --> 00:19:28,100 The crispiness of the roll almost moonlights 557 00:19:28,100 --> 00:19:30,467 as a tempura, like very light, very crispy. 558 00:19:30,467 --> 00:19:32,100 The textures all around are really lovely. 559 00:19:32,100 --> 00:19:34,367 I'm missing a little more complexities of flavors, 560 00:19:34,367 --> 00:19:36,100 a little more bite, heat. 561 00:19:36,100 --> 00:19:38,000 They're there, but they're just a little bit 562 00:19:38,000 --> 00:19:39,066 in the background. 563 00:19:39,066 --> 00:19:40,200 I agree, totally. 564 00:19:40,200 --> 00:19:42,400 The crispiness is really nice on there. 565 00:19:42,400 --> 00:19:46,867 The sauce is really delicious, very light, salty, and sweet. 566 00:19:46,867 --> 00:19:49,467 So I love that, but I need a little bit more heat 567 00:19:49,467 --> 00:19:53,467 and more herbs to just balance the earthiness of this dish. 568 00:19:54,166 --> 00:19:55,900 The whole presentation was beautiful. 569 00:19:55,900 --> 00:19:57,667 First bite, I wasn't getting enough flavor 570 00:19:57,667 --> 00:19:58,800 until I added the sauce. 571 00:19:58,800 --> 00:20:00,166 The garlic sauce was wonderful. 572 00:20:00,166 --> 00:20:03,000 I love the crispiness of the spring roll, 573 00:20:03,000 --> 00:20:05,200 but I wish the spring roll would have stood up on its own 574 00:20:05,200 --> 00:20:07,000 without adding the sauce. 575 00:20:07,000 --> 00:20:09,900 [Eddie] All right, judges, now it's time to take a vote. 576 00:20:09,900 --> 00:20:11,600 [Lena sighs] I can't think right now. 577 00:20:11,600 --> 00:20:14,033 I just want them to say it. Who's the winner? 578 00:20:16,867 --> 00:20:17,934 And the winner is... 579 00:20:21,000 --> 00:20:23,100 Bobby Flay, man. 580 00:20:23,100 --> 00:20:24,000 [audience cheers] 581 00:20:24,000 --> 00:20:26,000 I'm still processing that Bobby beat me 582 00:20:26,000 --> 00:20:29,300 on my own traditional grandma's recipe dish, 583 00:20:29,300 --> 00:20:32,300 but I came in to prove that as a female immigrant chef, 584 00:20:32,300 --> 00:20:35,000 that you can make it in America, and I did it. 585 00:20:35,000 --> 00:20:37,166 -No! -How does he do it? 586 00:20:37,166 --> 00:20:39,100 When I took that first bite, 587 00:20:39,100 --> 00:20:41,467 I didn't even feel like I needed to add the sauce. 588 00:20:41,467 --> 00:20:43,333 It had the right balance. 589 00:20:43,900 --> 00:20:45,000 Thank you, Chef. 590 00:20:45,000 --> 00:20:46,000 Ugh. 591 00:20:46,000 --> 00:20:47,100 I don't feel too bad. I mean, 592 00:20:47,100 --> 00:20:48,700 Bobby may have won, but let's face it. 593 00:20:48,700 --> 00:20:50,200 I have the better dance moves. 594 00:20:50,200 --> 00:20:51,100 I? 595 00:20:51,100 --> 00:20:52,500 You mean to say us? 596 00:20:52,500 --> 00:20:54,400 We have the better dance moves. 597 00:20:54,400 --> 00:20:57,100 I got a spring in my step, and I'm on a roll. 598 00:20:57,100 --> 00:20:58,667 [audience cheers]