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I'm Bobby Flay.
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00:00:01,700 --> 00:00:03,867
Each week,
one brave chef will try
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00:00:03,867 --> 00:00:05,500
to take me down in my house.
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-This is my show.
-Today it is.
Tomorrow, who knows.
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-Ooh.
-Trash talking.
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This culinary battle is going
to shake down in two rounds.
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Round one, to get to me,
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two contenders have to go
through each other
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00:00:16,066 --> 00:00:18,266
using an ingredient
of my choice.
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It's do or die, Bobby.
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[Bobby] Two people
that know me well
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will decide who's got
the skills to beat me.
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Yeah!
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[Bobby]
Round two, I go head to head
with the winning contender.
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Let's go!
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[Bobby]
It's their turn to surprise me
with their signature dish.
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What?
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-Ah!
-Don't try this at home.
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I know you did it, Bobby!
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[Bobby] Bottom line?
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You're going
to run out of time!
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Everyone's out to beat me.
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All right, everybody.
We have a killer show tonight.
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Here to knock me down
and not help me back up,
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it's Food Network's
Eddie Jackson
and Maneet Chauhan.
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[audience cheering]
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You're going down, Bobby!
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[Bobby] Nice hips, Eddie.
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Those moves are going to take
you down tonight, Bobby.
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Maneet, I see you on Instagram
a lot with your co-hosts
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doing a bunch of dance moves.
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-[Maneet] Yes.
-Brooke Williamson, Antonia.
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[Maneet] And all I say is
what I lack in grace,
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I make up an enthusiasm.
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You're really good, though.
You're part of the
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Food Network dance crew.
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Yes, that is true.
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I think I'm in the
dance crew as well.
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-Yeah, you are.
-You see the moves, Bobby.
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[Bobby] Any strategy tonight?
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There was a whole strategy
meeting backstage
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where we were talking about,
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you know,
all the trash talking
that Eddie does
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and none of the
trash talking that I do.
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You?
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She's like the Michael Jordan
of trash talking.
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Trash talking, no question.
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I feel like
you practice at home.
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-In the mirror.
-In front of the mirror, yes.
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What? What, huh?
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Bobby, really?
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Really? Bring it on.
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All right, let's bring out
some chefs,
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-get this thing going.
-[Eddie] Let's do it.
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Our first contender
got it from his mama.
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She taught him
Caribbean cooking,
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and he's coming
for your crown.
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Chef Bernard Bennett.
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[audience applauds]
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Our next contender
is making a name for herself
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in my hometown,
that's Houston.
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Here to bring some zing
with their Vietnamese flavors
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is Chef Lena Lee.
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[audience applauds]
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[screams] Wow.
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I like that spin.
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-There you go.
-[all cheer]
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What's your goal this evening?
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I'm going to take him down
first, and then you.
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How about yourself?
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My goal is to cook
with passion and love
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and showcase my skills.
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So you're just gonna show me
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you're not going to try
to beat me?
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No, no, no.
I'm going to show you,
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and then they're
going to hire me,
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and you're going to be
out of here.
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She just wants to beat me,
but you want my job.
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-Yeah, yeah, yeah.
-[all laugh]
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Here's the way
it's going to work.
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I'm going to give you
an ingredient of my choice,
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and you must make
that ingredient
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the star of your dish.
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-Loin of lamb.
-[all] Ooh.
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[Maneet] Wow.
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I am feeling horrified.
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Growing up in Vietnam,
we eat pork and chicken
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more than lamb and beef.
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These two behind me,
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they're going to taste
your lamb dishes,
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and they'll decide
which one of you goes up
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against me
in the second round.
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20 minutes on the clock.
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Wham, bam, thank you, lamb.
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[audience applauds]
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Lamb loin,
this is a good ingredient.
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Any type of loin is always
going to be very, very lean.
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You can look at it right now.
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Not a lot of fat
going through there.
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Now, medium rare
is a good temperature
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to serve the lamb loin,
and it does
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have that prevalent
gamey flavor.
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So the idea is to play along
with those flavors,
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as opposed to just
hiding those flavors.
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Hey, Bernard, what you making?
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-Going to make
a seared lamb salad.
-Yum.
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I'm making seared lamb loin
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with a salad
of spinach and basil
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and a blackberry vinaigrette.
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My strategy for this round
is highlighting the lamb
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by developing
layers of flavor.
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So I want to season this lamb
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with ancho powder
and chipotle powder,
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because I love
the smokiness of both.
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[Eddie] Give it up
for Bernard!
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[cheering]
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I fell in love with cooking
when I was young
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by helping my mom
in the kitchen.
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And I promised her I would
one day be a restaurant chef.
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Unfortunately,
she passed away when I was
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just out of high school.
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I knew I had to make good
on my promise,
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so I started working
in some of the best
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kitchens in Chicago.
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Today, I am the chef
and co-owner of Okan
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in Bluffton, South Carolina,
which highlights West African
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and Caribbean cuisine.
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I want to win for my mom,
and I want to win for Okan.
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Bobby, I'm a big dude
with a big heart
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who's ready to give you
a big old smackdown.
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Lena, what are you making?
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I'm going to make
a honey lemongrass lamb
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with glazed carrots.
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This dish has all the flavors
of Vietnamese cuisine,
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and it goes perfectly well
with lamb.
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For the marinade,
I grab fish sauce,
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oyster sauce, soy sauce,
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honey and sugar,
lemongrass and shallots.
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Those are flavors
that you know
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what it's going to taste like.
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[Maneet]
Who's cheering for Lena?
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[cheering]
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[Lena] Growing up in Vietnam,
I never cooked.
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When I got married to my
Vietnamese-American husband,
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I started cooking,
but I was so bad at it.
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He suggested culinary school,
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and I fell in love
with the craft.
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I used my training to cook
elevated Vietnamese food,
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and in 2022, I started
Lena's Asian Kitchen,
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a healthy meal kit
service in Houston.
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I want to show
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that if a female Asian chef
can make it happen in America,
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Bobby, tonight, I'm gonna
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beat you at your own game.
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[Eddie] All right,
we got 16 minutes left.
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All right,
so that's going to be,
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-what, the base of the salad?
-Yes, sir.
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The spinach
and basil are floral,
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and will accent the lamb.
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You doing that lamb
make too forgiving, now?
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It's not too forgiving,
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but when you know
what you're doing...
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-You're going to take
her out, then, huh?
-Yeah, yeah, yeah.
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Shh, don't listen.
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[Eddie] Get it together.
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Oh, Okay, so you're
scoring it right now.
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So how are you
going to cook it?
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I'm going to pan-seal it
on cast irons,
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and I'm going
to put it in the oven
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to get it to medium rare.
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[Eddie] And you're going
to cook it whole like that
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and get it done in 13 minutes?
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-Yes.
-Okay.
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You got 13 minutes
and five seconds left.
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Wow, okay.
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Bernard is going to sear
his lamb loin off.
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Tons of spices going on.
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-Lena over there, she's going
to pan-sear it whole.
-Really?
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Now my cast irons
are hot enough
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where I can put
my lamb in and sear.
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-Can be rare.
-Yeah.
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[Bernard] So next,
I check my lamb,
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and then I place it
in the oven to finish.
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Okay, let's do this.
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This is when it hit me that
I should have cut the lamb
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in smaller pieces
so it would cook faster,
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but I just get that lamb
in the oven,
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so it would cook evenly.
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[Maneet] You think the lamb
will be done in time?
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It's going to be
a good medium rare.
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-So you're taking
your competitor down?
-Yeah.
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And then Bobby, Asian power.
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Nice! Yeah.
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Now, into a saucepan,
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I put some butter
and let that brown,
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and then I put
my carrot and honey.
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For the salad dressing,
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I'm going to grab
a Fresno chili, red onion,
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blackberries,
and apple cider vinegar.
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I want that acidic sweetness
to really accent that lamb.
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-[Maneet] How is everything?
-Everything's coming great.
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That lamb is in the oven.
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00:06:50,500 --> 00:06:52,266
If you win, what do you think?
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-Like, it'll be easy
to take Bobby down?
-Absolutely.
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00:06:54,567 --> 00:06:56,400
-Best of luck.
-Thank you.
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[Bernard] I check my lamb,
and I definitely
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00:06:57,600 --> 00:06:59,700
want to give it time to rest.
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So I take it out of the oven.
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00:07:01,967 --> 00:07:04,667
So Lena put her lamb
in the oven.
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00:07:04,667 --> 00:07:07,166
She's very confident that
it's going to be cooked.
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00:07:07,166 --> 00:07:09,467
I am less confident about it.
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00:07:09,467 --> 00:07:11,767
My lamb needs
a lot more time in the oven,
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00:07:11,767 --> 00:07:14,767
but I have to let it rest,
because if I don't,
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00:07:14,767 --> 00:07:17,300
once I cut into it,
all the juice will get out,
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00:07:17,300 --> 00:07:19,467
and then the lamb
will not be good.
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[Bernard] I lay down
my spinach salad.
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00:07:22,300 --> 00:07:23,567
A minute to go.
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00:07:23,567 --> 00:07:25,467
I got to get this lamb
on the plate.
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00:07:25,467 --> 00:07:28,400
I see that it could have gone
a little bit longer,
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00:07:28,400 --> 00:07:29,533
but time's almost up.
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00:07:32,967 --> 00:07:36,066
[Lena] So I'm going to put
my carrots on my plate.
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00:07:36,066 --> 00:07:38,367
-[Bobby] Moment of truth.
-Cut the lamb.
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00:07:38,367 --> 00:07:40,500
[Lena] Oh, God, no.
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Shoot, it is rare.
225
00:07:42,767 --> 00:07:44,567
But I don't have time
to recook it now.
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00:07:44,567 --> 00:07:46,667
Then I have a juice,
which is the marinade
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00:07:46,667 --> 00:07:48,767
reduced with
a lot of butter in it.
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00:07:48,767 --> 00:07:51,166
[all] Eight, seven, six...
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00:07:51,166 --> 00:07:54,367
[Bernard] And I just drizzle
my blackberry vinaigrette
over the top.
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00:07:54,367 --> 00:07:55,467
[all] ...two, one.
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00:07:55,467 --> 00:07:56,834
-[bell dings]
-[cheering]
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00:07:57,500 --> 00:07:58,834
-Thank you, chef.
-Here you go.
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00:07:59,567 --> 00:08:01,000
-Good job, man.
-Thank you, sir.
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00:08:01,000 --> 00:08:04,000
I'm happy. Again, I think the
lamb could have gone longer,
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00:08:04,000 --> 00:08:05,266
but the flavors
that I developed
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00:08:05,266 --> 00:08:06,700
are really going
to push through.
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00:08:06,700 --> 00:08:09,567
My lamb definitely needs
some more time to cook.
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However, the flavor
of the lamb is perfect.
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I'm just hoping that
this is the winning dish.
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00:08:19,467 --> 00:08:21,667
All right, we want to find
a chef that can beat Bobby.
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00:08:21,667 --> 00:08:24,266
It's all going to come down
to this lamb loin.
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00:08:24,266 --> 00:08:26,100
So Bernard,
tell us what you made.
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00:08:26,100 --> 00:08:28,667
So I made for you
a seared lamb salad
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00:08:28,667 --> 00:08:30,166
with blackberry vinaigrette.
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00:08:32,300 --> 00:08:34,967
What you've done here
is given me a lamb
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00:08:34,967 --> 00:08:36,800
that I think is
perfectly seasoned.
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00:08:36,800 --> 00:08:38,467
Now, on the other side,
I don't think this lamb
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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]