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00:00:00,467 --> 00:00:01,900
I'm Bobby Flay.
2
00:00:01,900 --> 00:00:05,567
Each week, one great chef
will try to take me down
in my house.
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00:00:05,567 --> 00:00:06,333
This is my show.
4
00:00:06,333 --> 00:00:08,166
Today it is,
tomorrow, who knows?
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-Ooh!
-Trash talking!
6
00:00:09,667 --> 00:00:12,767
This culinary battle
is gonna shake down
in two rounds.
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Round one, two get to me,
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00:00:14,200 --> 00:00:16,066
two contenders have
to go each other
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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.
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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!
-[Bobby] It's their turn
to surprise me
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with their signature dish.
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-What?
-Oh, no!
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Don't try this at home!
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I know you did it, Bobby!
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-[Bobby] Bottom line...
-You're gonna run out of time!
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...everyone's out to beat me.
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-[all cheering, applauding]
-[upbeat music playing]
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[Bobby] All right. Let's go!
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Please welcome my two guests
who are here to grill me.
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Food Network's Duff Goldman
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and tv host and journalist
Gayle King.
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[all cheering, applauding]
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-You're going down, Bobby!
-Yeah!
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Going down, going down,
going down!
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Yes!
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He's going down.
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Gayle King.
I'm so glad to have you here.
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I love watching you
in The Morning.
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You give us great news.
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How many years
you've been at CBS now?
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I'm going into my 11th year.
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-My goodness!
-Yes.
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But I love it so much, Bobby,
so I'm still there.
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[Bobby] You've interviewed
everybody on the planet,
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you are the queen and--
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When do I get an interview
with Bobby Flay?
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-What you hiding, Bobby?
-Oh!
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-What you won't talk about?
-[all exclaiming]
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I got nothing to hide.
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Chefs are open books.
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What are you up to these days?
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-Uh, I'm a dad.
I'm just being a dad.
-That's the best.
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You have changed.
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-It's amazing.
-I know. I know.
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I was like
the bad boy of baking.
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-You were?
-That's over.
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[all laughing]
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I find that so hard to believe
because you look so cuddly.
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[laughing]
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-Doesn't he look cuddly?
-I mean...
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I'm like a bison, right?
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[all laughing]
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-You're like a bison.
-Bison are like cuddly
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-but like they can
take of themselves.
-Yes. Exactly.
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I so admire what you guys do
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because I can't cook.
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But I'm a very good eater.
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-Mm!
-And I got lots of opinion.
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That's all you need.
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All right.
Let's bring us some chefs.
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Okay.
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Our first contender
is the chef and owner
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of Purpose Driven restaurants,
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from Minneapolis,
Brian Ingram!
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[all cheering, applauding]
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Brian looks ready
is all I'm saying.
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Ready to slay the Flay.
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[all laughing]
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00:02:17,700 --> 00:02:20,667
Our next contender
worked in fashion before food.
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From Atlanta, Day Joseph!
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Come on out!
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[all cheering, applauding]
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Okay.
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-Brian, Day,
how you guys doing tonight?
-[Brian] Hi.
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-Fantastic.
-So good.
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[Bobby] Here's the way
it's gonna work.
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I'm gonna give you
20 minutes on the clock
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I'm gonna give you
an ingredient of my choice.
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And you must make
that ingredient
the star of your dish.
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And that ingredient is...
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cara cara oranges.
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[Gayle] Yeah!
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[all cheering, applauding]
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I own restaurant,
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so, I work with oranges
everyday.
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So, I'm very excited.
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I love it.
I was raised in Florida,
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-so, you know.
-Nobody likes a showoff.
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-[all exclaiming]
-[laughing]
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Gloves are off. Okay.
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Twenty minutes in the clock.
Don't run out of juice.
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[bell dings]
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[all cheering, applauding]
99
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I wanna show you these.
They're so beautiful.
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What's the difference
between this
and like an orange-orange?
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[Bobby] It has little more
of like a tart flavor.
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So, to me, this is like
halfway to a blood orange.
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What would you do?
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You can candy it.
You can make it glaze.
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-You gotta use the zest.
-Yes.
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Obviously, you can make
juice out of it.
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That would be my thing.
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"What would you make, Gayle?"
"Fresh, squeezed
orange juice."
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Yes. Exactly!
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Brian said he was here
to slay the Flay.
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What are you gonna
slay him with?
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I'm a breakfast guy.
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So, we're gonna make
some orange toast
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with a little orange
ricotta cream.
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With tequila
of an orange syrup.
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-[all applauding]
-That's cool.
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He's using orange
in lots of different ways.
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Yeah.
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I'm making
my French toast dredge.
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It's heavy cream, it's eggs,
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cinnamon, nutmeg, cloves,
orange juice.
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[Dayana]
That's ambitious, Chef.
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I can't talk right now.
I'm very busy.
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-[all laughing]
-Okay, shady boots.
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Man, they are smack talking
from the belt.
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Trash talking.
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Yeah, we're gonna party
or what? Let's do this.
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-Come on!
-[all cheering]
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[Brian] I grew up cooking
in my parents restaurant
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in Homer, Alaska.
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I got a scholarship
to attend the CIA in New York.
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And then I started climbing
the ranks in MGM resorts.
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For me the proudest moment
was leaving
the corporate world
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and starting the
Purpose Driven restaurant
for my wife Sarah.
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Three percent of sales
go to our non-profit
Give Hope.
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Beating Bobby
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helps to put Hope
on the map
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and prove that you can
bring non-profit
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into a more profit restaurant.
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Let's do this.
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[Duff] Sixteen minutes, guys!
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-[all cheering]
-What?
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Day, what are you making?
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[Dayana] Shrimp ceviche
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and cara cara oranges
as the base.
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Ceviche is going to highlight
my love for Caribbean food.
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As soon as I get
my shrimp de-shelled,
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I'm dropping it into a bowl
with a bunch
of cara cara orange juice.
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If you're making
ceviche at home,
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you want that shrimp
in your citrus
for an hour at minimum.
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I have 20 minutes.
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[exhales]
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I want to add as much
acid as possible
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to expedite the process
of curing the shrimp.
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This Florida girl is bringing
all the flavors
with the orange.
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Listen, if I'm gonna
lose today,
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there's nobody I'd rather
lose to.
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Aww.
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-There's also nobody
I'd rather beat, but, yeah.
-Oh, wow!
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[all exclaiming]
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Don't get too cocky.
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[chuckles]
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[Dayana] I was born in Haiti.
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When I was 20,
I moved to New York
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and got my start working
in the fashion industry.
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But cooking came
so naturally to me,
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I decided to pivot
from fashion into food.
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And landed a job
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at Chef Daniel Boulud's
restaurant Daniel.
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Everything that I know
about fine dining,
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I've learned in his
Michelin starred restaurants.
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Today, I'm a private chef
based in Atlanta, Georgia.
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I'm here
to inspire young women
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to chase their dreams
and go after what they want.
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Bobby better watch out.
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I'm bad, bougie
and ready to beat him.
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[Duff] I mean I'm kind
of excited about French toast.
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00:05:58,000 --> 00:06:01,300
-I'm pretty excited
about ceviche.
-[speaking indistinctly]
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00:06:01,300 --> 00:06:02,667
[Duff] Is this eggless?
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00:06:02,667 --> 00:06:03,934
[Brian] No.
There's some egg in here.
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00:06:03,934 --> 00:06:06,300
Nothing worse
than French toast
that tastes like an omelet.
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[Duff] No, you don't want
pieces of egg.
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-It's gotta be just right.
-Yep.
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[Brian] I wanna make
an orange syrup.
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So, I'll take some
of the cara cara oranges.
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And add some tequila
so we can make
some bad decisions.
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[all cheering]
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And then I grab
a dried ancho chili.
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I know I wanna have
something crispy
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00:06:22,900 --> 00:06:26,133
and then I'm thinking
I could take this orange
and fry it up.
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Oh, yeah.
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So, I'll make
a tempura batter.
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-[Gayle] What's that?
-Oh, that's a fried orange.
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Wow.
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00:06:33,166 --> 00:06:34,467
Never done that before
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but I'm thinking
I'm gonna give it a shot.
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-I'm gonna go check in.
-[Bobby] Okay.
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[Gayle] Brian,
what are you doing
with that batter?
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00:06:41,567 --> 00:06:43,166
[Brian] So, I fried off
some of the oranges.
200
00:06:43,166 --> 00:06:45,300
-Like an orange fritter?
-Almost like
an orange fritter.
201
00:06:45,300 --> 00:06:48,767
I was curious how you're gonna
make the cara cara orange
the star of the show.
202
00:06:48,767 --> 00:06:50,300
But you seemed
to have figured that out.
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00:06:50,300 --> 00:06:52,467
Allegedly, I don't know
if I can pull it off yet.
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You talk a lot of trash.
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I'm an old chef.
That's what we do.
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00:06:56,166 --> 00:06:57,667
[all laughing]
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00:06:57,667 --> 00:06:59,266
All right, Miss Day Joseph.
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00:06:59,266 --> 00:07:01,367
Oh, my goodness!
Miss Gayle King!
209
00:07:01,367 --> 00:07:02,867
So, why do you wanna
win tonight?
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00:07:02,867 --> 00:07:05,000
Because this is
what I'm destined to do.
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00:07:05,000 --> 00:07:06,867
-Uh-huh.
-This is an opportunity for me
212
00:07:06,867 --> 00:07:08,867
to get judged
by the likes of you.
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00:07:08,867 --> 00:07:10,600
Like, girl, like, I mean,
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00:07:10,600 --> 00:07:13,367
ma'am, I mean, I don't know
even know what to call you.
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00:07:13,367 --> 00:07:16,367
You can either call me Gayle
or Your Highness.
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00:07:16,367 --> 00:07:17,667
-Your Highness?
-I don't like Miss King.
217
00:07:17,667 --> 00:07:19,567
-But Gayle is always good.
-[all applauding]
218
00:07:19,567 --> 00:07:20,467
[all cheering]
219
00:07:20,467 --> 00:07:23,000
[Dayana] Gayle King
is at my station.
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00:07:23,000 --> 00:07:24,567
Mom, I've made it.
221
00:07:24,567 --> 00:07:25,867
Okay. But I gotta focus.
222
00:07:25,867 --> 00:07:29,000
Next, I want to add
freshness to my ceviche.
223
00:07:29,000 --> 00:07:32,900
I grab chives, cilantro
and fried basil.
224
00:07:34,200 --> 00:07:35,700
Three minutes and counting.
225
00:07:35,700 --> 00:07:36,967
Three minutes. Thank you.
226
00:07:36,967 --> 00:07:39,166
-I'm fascinated by shrimp
and orange together.
-[Bobby] Yeah.
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00:07:39,166 --> 00:07:41,567
[Gayle] I'm also fascinated
by a fried orange.
228
00:07:41,567 --> 00:07:42,467
[Duff] Yeah.
229
00:07:42,467 --> 00:07:44,300
I don't know
if I want one of these hot.
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00:07:44,300 --> 00:07:45,333
I don't.
231
00:07:45,900 --> 00:07:47,367
Just over a minute, chefs!
232
00:07:47,367 --> 00:07:48,667
All right. Thank you.
233
00:07:48,667 --> 00:07:51,900
I do wish I had more time
for the citrus
to cure the fish.
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00:07:51,900 --> 00:07:53,100
But it's time to start plating
235
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I'm spooning my ceviche
on to the plate
236
00:07:55,967 --> 00:07:58,367
and start zesting
a cara cara orange
237
00:07:58,367 --> 00:08:00,233
because this is the highlight.
238
00:08:02,100 --> 00:08:04,266
[Brian] I get my
French toast into the plate.
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00:08:04,266 --> 00:08:07,567
My ricotta cream down,
my maple on top.
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00:08:07,567 --> 00:08:11,166
[all] Ten, nine,
eight, seven...
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00:08:11,166 --> 00:08:13,166
[Brian] I'm still thinking
about these oranges.
242
00:08:13,166 --> 00:08:14,567
But I'm gonna do it.
243
00:08:14,567 --> 00:08:17,667
-[all] ...three, two, one!
-[bell dings]
244
00:08:17,667 --> 00:08:19,467
[all cheering, applauding]
245
00:08:19,467 --> 00:08:21,266
I'm looking at Brian
246
00:08:21,266 --> 00:08:24,166
and he's done the syrup,
oh, a French toast.
247
00:08:24,166 --> 00:08:26,200
This is a battle
of simplicity
248
00:08:26,200 --> 00:08:28,467
compared to just
doing too much.
249
00:08:28,467 --> 00:08:30,100
All right.
250
00:08:30,100 --> 00:08:31,700
[upbeat music playing]
251
00:08:35,567 --> 00:08:37,100
Bobby, you should be scared.
252
00:08:37,100 --> 00:08:39,767
-[all laughing]
-Because you got
two very talented chefs.
253
00:08:39,767 --> 00:08:43,867
This is all gonna come down
to what you did
with the cara cara oranges.
254
00:08:43,867 --> 00:08:45,200
Chef Brian, tell us
about your dish.
255
00:08:45,200 --> 00:08:48,066
I made a French toast
with orange and maple syrup.
256
00:08:48,066 --> 00:08:49,967
And then
I made an orange ricotta
257
00:08:49,967 --> 00:08:52,300
with a little
fried orange on top.
258
00:08:54,867 --> 00:08:57,500
I wanna make sure
that we're making eye contact
259
00:08:57,500 --> 00:08:58,867
-while I eat this.
-Yes.
260
00:08:58,867 --> 00:09:00,066
[all laughing]
261
00:09:00,066 --> 00:09:02,300
Okay. Great French toast, man.
262
00:09:02,300 --> 00:09:03,467
Nice and creamy.
263
00:09:03,467 --> 00:09:05,266
The syrup is really good.
264
00:09:05,266 --> 00:09:07,367
I'm getting orange
in a lot of different places.
265
00:09:07,367 --> 00:09:10,266
But that fried orange
is really not good.
266
00:09:10,266 --> 00:09:12,266
The batter
really didn't stick.
267
00:09:12,266 --> 00:09:15,066
The orange got warm
and oily.
268
00:09:15,066 --> 00:09:17,000
[Gayle] I thought
the French toast
is perfection.
269
00:09:17,000 --> 00:09:18,367
It's crunchy on the outside,
270
00:09:18,367 --> 00:09:20,467
soft on the inside
without being too mushy.
271
00:09:20,467 --> 00:09:21,600
And the fried orange.
272
00:09:21,600 --> 00:09:23,066
I actually think
it didn't work either.
273
00:09:23,066 --> 00:09:24,667
But what I do like
274
00:09:24,667 --> 00:09:27,367
is that you took
the assignment
of cara cara oranges
275
00:09:27,367 --> 00:09:28,767
and hit four different notes.
276
00:09:28,767 --> 00:09:29,567
Thank you.
277
00:09:29,567 --> 00:09:31,100
Chef Day,
tell us about your dish.
278
00:09:31,100 --> 00:09:33,900
I've made
a cara cara orange ceviche.
279
00:09:33,900 --> 00:09:36,567
We'll call it a quick-viche
cause I didn't have that much
time to cure it.
280
00:09:36,567 --> 00:09:38,000
[all laughing]
281
00:09:39,266 --> 00:09:41,867
It's really clean,
it's really refreshing.
282
00:09:41,867 --> 00:09:43,266
It's really simple, right?
283
00:09:43,266 --> 00:09:44,667
Like, I'm getting the orange
284
00:09:44,667 --> 00:09:47,867
-but the ceviche needed
a little more pizazz.
-Okay.
285
00:09:47,867 --> 00:09:49,867
[Gayle] I understand
when you said quick-ceviche
286
00:09:49,867 --> 00:09:53,767
because I was wishing
that the shrimp had a little
bit more time to cure.
287
00:09:53,767 --> 00:09:56,567
But I like the combination
of orange and shrimp together.
288
00:09:56,567 --> 00:09:58,467
I think it's refreshing.
It's very good.
289
00:09:58,467 --> 00:09:59,800
Thank you.
290
00:09:59,800 --> 00:10:01,000
[Brian] I'm nervous.
291
00:10:01,000 --> 00:10:04,100
I'm thinking,
"Is this Pride orange
gonna sink it all?"
292
00:10:04,100 --> 00:10:06,300
The chef moving forward is...
293
00:10:08,767 --> 00:10:09,900
Chef Brian!
294
00:10:09,900 --> 00:10:11,600
[all cheering, applauding]
295
00:10:14,200 --> 00:10:15,033
Congratulations, Chef!
296
00:10:15,033 --> 00:10:17,867
This experience
was life affirming.
297
00:10:17,867 --> 00:10:21,467
Because I got an opportunity
to stand before you all
298
00:10:21,467 --> 00:10:23,100
and to show you
what I'm capable of.
299
00:10:23,100 --> 00:10:26,100
Brian, you really used
the cara cara orange
300
00:10:26,100 --> 00:10:27,467
I think
to its full potential.
301
00:10:27,467 --> 00:10:28,367
Thank you, Chef.
302
00:10:28,367 --> 00:10:30,667
I wore my 'stomp Bobby Flay'
boots today.
303
00:10:30,667 --> 00:10:32,967
Cause he's going down.
Squish him
like a grape, Brian.
304
00:10:32,967 --> 00:10:34,266
-All right.
-[all laughing]
305
00:10:34,266 --> 00:10:35,900
[all cheering, applauding]
306
00:10:35,900 --> 00:10:37,734
[upbeat music playing]
307
00:10:40,266 --> 00:10:42,667
All right, so, you have
like a breakfast-brunch place.
308
00:10:42,667 --> 00:10:45,467
-Yeah, yeah.
-Are we making
something breakfast style?
309
00:10:45,467 --> 00:10:47,133
My signature dish is...
310
00:10:48,667 --> 00:10:50,066
pancakes, baby!
311
00:10:50,066 --> 00:10:53,467
-[all exclaiming]
-Oh, man!
312
00:10:53,467 --> 00:10:57,233
Bobby's like, "You're making
this way too easy
for me, Brian."
313
00:10:57,667 --> 00:10:59,900
-Pancake?
-Yes!
314
00:11:00,967 --> 00:11:03,266
He's playing
air badminton right now!
315
00:11:03,266 --> 00:11:04,233
Oh, man!
316
00:11:04,233 --> 00:11:05,700
If your pancakes are
like your French toast,
317
00:11:05,700 --> 00:11:07,467
-I'm in trouble.
-They're better.
318
00:11:07,467 --> 00:11:09,767
-They're better?
-[all laughing]
319
00:11:09,767 --> 00:11:12,667
Right. There is 45 minutes
on the clock.
320
00:11:12,667 --> 00:11:15,100
And your time starts now.
321
00:11:15,367 --> 00:11:16,734
[all cheering]
322
00:11:20,467 --> 00:11:22,500
-You like pancakes?
-I love pancakes.
323
00:11:22,500 --> 00:11:25,300
I always like a light, fluffy,
buttermilk,
324
00:11:25,300 --> 00:11:26,500
not like a crepe.
325
00:11:26,500 --> 00:11:27,767
-About yay' thick?
-Yes.
326
00:11:27,767 --> 00:11:30,800
Yeah and you know,
there are so many
kinds types of pancakes.
327
00:11:30,800 --> 00:11:33,166
And so many different ways
to mess it up.
328
00:11:33,166 --> 00:11:34,100
Oh, yeah!
329
00:11:34,100 --> 00:11:37,400
Brian, why is pancakes
your signature dish?
330
00:11:37,400 --> 00:11:40,266
Uh, my restaurant,
we're known
for cake batter pancakes.
331
00:11:40,266 --> 00:11:41,600
Oh!
332
00:11:42,800 --> 00:11:44,467
[Brian] I'm making
carrot cake pancakes.
333
00:11:44,467 --> 00:11:45,600
They're light, they're fluffy.
334
00:11:45,600 --> 00:11:48,767
There's cream cheese syrup
and they're just delicious.
335
00:11:48,767 --> 00:11:51,467
First thing I have to do
is break down the carrots
336
00:11:51,467 --> 00:11:53,600
before I add 'em
into my batter.
337
00:11:53,600 --> 00:11:56,467
I wanna win tonight
for our non-profit Give Hope
338
00:11:56,467 --> 00:11:59,500
and show that as a Chef
you can change
your community.
339
00:11:59,500 --> 00:12:01,300
Bobby, I'm coming for you.
340
00:12:02,500 --> 00:12:04,500
Bobby, tell me
what your doing.
341
00:12:04,500 --> 00:12:06,100
I'm doing the same thing.
342
00:12:06,100 --> 00:12:07,166
[all exclaiming]
343
00:12:07,166 --> 00:12:08,400
Wait, what?
344
00:12:08,400 --> 00:12:10,700
-You're both making carrot
-You're both making
carrot cake?
345
00:12:10,700 --> 00:12:12,200
-cake pancakes?
-[Bobby] Yes.
346
00:12:12,200 --> 00:12:13,200
I don't know
how that happened.
347
00:12:13,200 --> 00:12:15,667
That sounds like
even talent to me.
348
00:12:15,667 --> 00:12:17,667
-It's what that sounds like.
-Oh.
349
00:12:17,667 --> 00:12:19,166
[Bobby] I actually have this
in my brunch book.
350
00:12:19,166 --> 00:12:20,767
I love the spices
in carrot cake.
351
00:12:20,767 --> 00:12:22,100
I like the cream
cheese situation.
352
00:12:22,100 --> 00:12:24,667
And I'm adding maple
and cream cheese drizzle,
353
00:12:24,667 --> 00:12:26,266
a blackberry pecan salsa
354
00:12:26,266 --> 00:12:28,400
and maple glazed bacon.
355
00:12:29,166 --> 00:12:30,600
Now I'm gonna start
on my pancakes.
356
00:12:30,600 --> 00:12:34,000
I have flour then I have
some allspice cinnamon,
357
00:12:34,000 --> 00:12:37,100
nutmeg, eggs,
buttermilk, vanilla.
358
00:12:38,100 --> 00:12:39,467
[Gayle]
They're both using eggs.
359
00:12:39,467 --> 00:12:40,400
-[all laughing]
-Okay.
360
00:12:40,400 --> 00:12:42,100
[Duff] But, now,
here's the the thing though.
361
00:12:42,100 --> 00:12:44,266
Brian is whipping egg whites.
362
00:12:44,266 --> 00:12:45,767
So, he's making a meringue.
363
00:12:45,767 --> 00:12:47,533
That's gonna be
interesting then.
364
00:12:48,166 --> 00:12:50,567
Coming up on 36 minutes.
365
00:12:50,567 --> 00:12:53,000
[all cheering]
366
00:12:53,000 --> 00:12:55,867
-Hi, Chef. That's a lot
of candied ginger.
-[Bobby] Is it?
367
00:12:55,867 --> 00:12:57,867
I'm not trying to--
I didn't wanna give you
a complex.
368
00:12:57,867 --> 00:12:59,400
-[Bobby] Okay.
-So you just decided
369
00:12:59,400 --> 00:13:01,200
to also do carrot cake
pancakes.
370
00:13:01,200 --> 00:13:02,600
What was the first thing
that came to my mind?
371
00:13:02,600 --> 00:13:03,967
I was like,
"He'll never do that."
372
00:13:03,967 --> 00:13:06,867
-So this truly
is a coincidence.
-Completely.
373
00:13:06,867 --> 00:13:07,834
That's amazing.
374
00:13:07,834 --> 00:13:10,200
[Bobby] I add the carrots,
toasted pecans
375
00:13:10,200 --> 00:13:11,567
and of course
the candied gingers.
376
00:13:11,567 --> 00:13:12,867
I want that little bite.
377
00:13:13,667 --> 00:13:17,367
So Bobby says that this
is totally a coincidence.
378
00:13:17,367 --> 00:13:19,400
I'm still gonna win
which is even better.
379
00:13:19,400 --> 00:13:20,800
[laughing]
380
00:13:22,367 --> 00:13:24,266
Okay. That is super fluffy.
381
00:13:24,266 --> 00:13:26,367
[Brian] Yeah, so I like yeast
in my pancakes,
382
00:13:26,367 --> 00:13:27,600
so it eats very bread-like.
383
00:13:27,600 --> 00:13:30,667
-These are gonna be
like this thick.
-Yeah! Let's hope so.
384
00:13:30,667 --> 00:13:32,667
Yeast is almost
never found in pancakes.
385
00:13:32,667 --> 00:13:35,000
It's gonna give me
that rise that I want.
386
00:13:36,266 --> 00:13:37,467
[Duff] Thirty-one minutes!
387
00:13:37,467 --> 00:13:38,600
[all cheering]
388
00:13:38,600 --> 00:13:39,500
[Duff] Here's what's wild.
389
00:13:39,500 --> 00:13:41,500
Brian with the egg whites
390
00:13:41,500 --> 00:13:43,667
but he also put yeast
391
00:13:43,667 --> 00:13:46,467
which is gonna make
his pancakes
very, very fluffy
392
00:13:46,467 --> 00:13:48,500
if he handles it correctly.
393
00:13:48,500 --> 00:13:50,000
But that meringue falls,
394
00:13:50,000 --> 00:13:52,100
we're gonna get something
really chewy
395
00:13:52,100 --> 00:13:54,100
-and kind of gross.
-Okay.
396
00:13:54,100 --> 00:13:57,967
I really wanna elevate these
from the ones
I do in the restaurant.
397
00:13:57,967 --> 00:14:00,400
So, I hope that the risk
is gonna be worth the reward.
398
00:14:00,400 --> 00:14:02,033
[upbeat music playing]
399
00:14:07,100 --> 00:14:08,400
[upbeat music playing]
400
00:14:08,400 --> 00:14:10,500
Come on. That's it?
Just a little whoo?
401
00:14:10,967 --> 00:14:12,033
[all cheering]
402
00:14:12,033 --> 00:14:13,900
[Brian] If you're making
carrot cake pancakes,
403
00:14:13,900 --> 00:14:16,000
you gotta have
a cream cheese frosting.
404
00:14:16,000 --> 00:14:18,567
My version of it
is of cream cheese syrup.
405
00:14:18,567 --> 00:14:20,266
So, I take my cream cheese,
406
00:14:20,266 --> 00:14:22,100
I get it in the blender
with my syrup,
407
00:14:22,100 --> 00:14:25,100
thin out a little
with some bourbon.
408
00:14:25,100 --> 00:14:27,300
Brian, are you putting
nuts in yours?
409
00:14:27,300 --> 00:14:29,367
Yes, some walnuts
and pecans
410
00:14:29,367 --> 00:14:31,100
and some macadamia nuts.
411
00:14:31,100 --> 00:14:33,300
-Oh, my God.
-Oh, wow.
412
00:14:33,300 --> 00:14:35,400
Bobby, your putting
pecans in yours?
413
00:14:35,400 --> 00:14:36,233
I'm putting pecans, yeah.
414
00:14:36,233 --> 00:14:38,567
There's a lot
of similarities, Duff.
415
00:14:38,567 --> 00:14:40,300
They both have
cream cheese sauce,
416
00:14:40,300 --> 00:14:42,467
-they both chose
carrot cake pancakes.
-Yeah. Yup. Yup.
417
00:14:42,467 --> 00:14:45,300
Brian's batter
was a lot smoother.
418
00:14:45,300 --> 00:14:47,166
Bobby's has
a lot of chunks in there.
419
00:14:47,166 --> 00:14:48,266
[Bobby] What're you saying
about my batter?
420
00:14:48,266 --> 00:14:50,066
He said
yours has a lot of chunks.
421
00:14:50,066 --> 00:14:52,400
Yeah, mine is chunky.
I got chunky pancakes!
422
00:14:53,867 --> 00:14:55,700
[all exclaiming]
423
00:14:55,700 --> 00:14:58,200
-See the audience
likes the flame.
-They do.
424
00:14:58,200 --> 00:14:59,967
[Bobby] So, I'm making
a glaze for my bacon.
425
00:14:59,967 --> 00:15:01,800
It's bourbon,
some maple syrup
426
00:15:01,800 --> 00:15:03,567
and some
cara cara orange juice.
427
00:15:03,567 --> 00:15:05,700
It's gonna actually
turn into like bacon candy.
428
00:15:07,367 --> 00:15:09,367
-Okay, Duff. My turn.
-Okay.
429
00:15:09,367 --> 00:15:12,166
Sixteen minutes
on the clock right now.
430
00:15:12,166 --> 00:15:13,600
[all cheering]
431
00:15:13,600 --> 00:15:15,767
Bobby, I'm very curious
about how you work
432
00:15:15,767 --> 00:15:18,667
because since you always
refused to do
an interview with me.
433
00:15:18,667 --> 00:15:20,500
[laughs] Oh, yeah, refused.
434
00:15:20,500 --> 00:15:22,867
Do you believe
that anybody can cook?
435
00:15:22,867 --> 00:15:23,834
Yes.
436
00:15:23,834 --> 00:15:25,166
-Do you really? Seriously?
-I do. Absolutely.
437
00:15:25,166 --> 00:15:27,166
-I absolutely do not. Nope.
-You don't?
438
00:15:27,166 --> 00:15:29,467
If you were going to cook
something that you believe
439
00:15:29,467 --> 00:15:31,800
anybody can do
what would that dish be?
440
00:15:31,800 --> 00:15:32,567
Scrambled eggs.
441
00:15:32,567 --> 00:15:34,000
-Because--
-I did scrambled eggs
442
00:15:34,000 --> 00:15:36,166
and Oprah told me
your eggs are very rubbery.
443
00:15:36,166 --> 00:15:38,166
-She said that to you?
-To my face.
444
00:15:38,166 --> 00:15:40,100
[all laughing]
445
00:15:40,100 --> 00:15:41,867
Bobby, when you got
to a restaurant,
446
00:15:41,867 --> 00:15:44,100
when you order for that table,
what is that dish?
447
00:15:44,567 --> 00:15:45,867
When I go to brunch,
448
00:15:45,867 --> 00:15:47,767
I order French toast
or waffles.
449
00:15:47,767 --> 00:15:49,000
Something sweet for the table.
450
00:15:49,000 --> 00:15:50,000
Cause the table's
always hungry.
451
00:15:50,000 --> 00:15:52,066
-Good point.
-This is a very
long interview.
452
00:15:52,066 --> 00:15:53,066
-No-- okay.
-[laughing]
453
00:15:53,066 --> 00:15:54,300
Am I distracting you?
454
00:15:54,300 --> 00:15:56,000
[all cheering]
455
00:15:58,867 --> 00:16:00,567
I'm glad
we're not judging that.
456
00:16:00,567 --> 00:16:02,166
-By the way, Gayle,
-Yeah?
457
00:16:02,166 --> 00:16:06,400
A plus for wasting
like a good six minutes
of Bobby's time.
458
00:16:06,400 --> 00:16:07,800
[both laughing]
459
00:16:07,800 --> 00:16:09,867
-That's true.
-What am I doing?
460
00:16:09,867 --> 00:16:11,300
[audience] Pancake. Pancakes!
461
00:16:12,100 --> 00:16:14,100
[Gayle] Ten minutes!
462
00:16:14,100 --> 00:16:15,767
[Duff] Are those mulberries?
463
00:16:15,767 --> 00:16:16,967
-Blackberries.
-[Duff] Blackberries.
464
00:16:16,967 --> 00:16:18,300
[Bobby] So, I'm making
a blackberry salsa.
465
00:16:18,300 --> 00:16:21,166
It's just a little bit
of tartness
to cut through the sweetness.
466
00:16:21,166 --> 00:16:24,600
So, I have blackberries,
pecans, mint and maple syrup.
467
00:16:26,667 --> 00:16:29,100
I really wanna make sure
that the judges understand
468
00:16:29,100 --> 00:16:30,700
that these are
carrot cake pancakes.
469
00:16:30,700 --> 00:16:32,066
So, I get those carrots going,
470
00:16:32,066 --> 00:16:33,567
add some brown sugar to 'em.
471
00:16:33,567 --> 00:16:35,500
And then I'mma finish it
with some bourbon.
472
00:16:36,300 --> 00:16:37,767
[all cheering]
473
00:16:37,767 --> 00:16:39,133
[Gayle] Five minutes!
474
00:16:39,967 --> 00:16:41,700
This is taking longer
than I want.
475
00:16:41,700 --> 00:16:43,467
I'm a bit ahead of schedule.
476
00:16:43,467 --> 00:16:45,400
So, I'm gonna get
the syrup down,
477
00:16:45,400 --> 00:16:46,667
my nuts down,
478
00:16:46,667 --> 00:16:48,900
my pancakes
put on to the plate.
479
00:16:48,900 --> 00:16:51,967
I'm gonna add some
of those caramelized carrots.
480
00:16:51,967 --> 00:16:53,500
He's plating already.
What's going on here?
481
00:16:53,500 --> 00:16:56,066
You gotta remember.
I serve a thousand of these
everyday.
482
00:16:56,066 --> 00:16:57,367
I serve thousand an hour.
483
00:16:57,367 --> 00:16:58,834
[Brian laughs]
484
00:16:59,567 --> 00:17:01,200
But they come to mine.
485
00:17:03,066 --> 00:17:04,834
That was good. That was good.
486
00:17:06,000 --> 00:17:08,467
[Bobby] I want my pancakes
to be nice and like fluffy.
487
00:17:08,467 --> 00:17:11,033
And, uh, the longer they sit,
the more they're gonna fall.
488
00:17:11,700 --> 00:17:13,266
One minute.
489
00:17:13,266 --> 00:17:15,266
Let the spanking commence.
490
00:17:15,266 --> 00:17:17,166
It's good as dreaming.
491
00:17:17,166 --> 00:17:18,600
I put one pancake down,
492
00:17:18,600 --> 00:17:20,800
slather the cream
cheese glaze.
493
00:17:20,800 --> 00:17:22,100
And I put another
pancake on top
494
00:17:22,100 --> 00:17:24,700
then blackberry pecan
salsa on top.
495
00:17:24,700 --> 00:17:27,500
[all] Ten, nine, eight...
496
00:17:27,500 --> 00:17:29,000
[Bobby]
Some of that glazed bacon.
497
00:17:29,000 --> 00:17:31,166
A little bit of maple syrup
and we're done.
498
00:17:31,166 --> 00:17:33,567
[all] ...three, two, one!
499
00:17:33,567 --> 00:17:35,500
[all cheering]
500
00:17:37,567 --> 00:17:39,500
Great job, dude.
501
00:17:39,500 --> 00:17:41,467
[Brian] I'm really happy
with the pancakes.
502
00:17:41,467 --> 00:17:43,100
They're nice and thick.
503
00:17:43,100 --> 00:17:46,266
But I'm in Bobby's house
baking brunch.
504
00:17:46,266 --> 00:17:48,166
He's king, man.
505
00:17:48,166 --> 00:17:49,567
[Bobby] I mean
this is gonna be close.
506
00:17:49,567 --> 00:17:52,567
I think it's gonna be fun
to compare apples to apples
507
00:17:52,567 --> 00:17:54,100
or you know,
carrots to carrots.
508
00:17:54,100 --> 00:17:55,934
[upbeat music playing]
509
00:18:00,867 --> 00:18:02,266
Brian, Bobby, congratulations.
510
00:18:02,266 --> 00:18:03,867
You have both
finished your pancakes.
511
00:18:03,867 --> 00:18:05,000
Let's meet the judges.
512
00:18:05,000 --> 00:18:07,467
First up, cookbook author
and chef.
513
00:18:07,467 --> 00:18:09,700
It's Joe Sasto in the house.
Hey. Joe.
514
00:18:09,700 --> 00:18:11,100
[all cheering]
515
00:18:11,100 --> 00:18:14,600
Creator and host
of Mama Tanya's kitchen,
516
00:18:14,600 --> 00:18:16,667
hello, Mama Tanya.
517
00:18:16,667 --> 00:18:18,667
And then
we have executive chef
518
00:18:18,667 --> 00:18:21,767
of Angelina's in
Pensacola, Florida,
519
00:18:21,767 --> 00:18:23,600
-James Briscione.
-Hello.
520
00:18:23,600 --> 00:18:25,133
-Good to see you.
-Thank you.
521
00:18:25,567 --> 00:18:26,800
You guys like pancakes?
522
00:18:26,800 --> 00:18:27,900
-Yeah. Love them.
-Okay, well,
523
00:18:27,900 --> 00:18:30,066
start with the ones
that are right
in front of you.
524
00:18:30,066 --> 00:18:31,834
[Joe] All right.
525
00:18:35,867 --> 00:18:36,700
[James]
That's a great pancake.
526
00:18:36,700 --> 00:18:39,100
Never expected
the carrot cake route.
527
00:18:39,100 --> 00:18:41,567
But all those spices inside,
you know are fantastic.
528
00:18:41,567 --> 00:18:43,166
Those shreds of carrot
really deliver.
529
00:18:43,166 --> 00:18:46,266
I got these big bites
of candied ginger
530
00:18:46,266 --> 00:18:48,100
which to me
was a little overpowering.
531
00:18:48,100 --> 00:18:50,266
I love bourbon
and I love bacon
532
00:18:50,266 --> 00:18:51,700
and I love them together.
533
00:18:51,700 --> 00:18:53,567
Never had a blackberry salsa.
534
00:18:53,567 --> 00:18:55,467
Those big pops of [indistinct]
535
00:18:55,467 --> 00:18:56,834
it was like, "Hey, girl, hey!"
536
00:18:56,834 --> 00:19:00,166
The one thing I would like
to have seen
maybe a little bit more jus
537
00:19:00,166 --> 00:19:02,000
in terms
of what the plate look like.
538
00:19:02,000 --> 00:19:05,567
You get in that pancake.
It is pillowy
pancake perfection.
539
00:19:05,567 --> 00:19:09,367
That frosting
rather than just maple syrup,
540
00:19:09,367 --> 00:19:10,767
I think really elevates.
541
00:19:10,767 --> 00:19:12,266
But there's
a whole lot of sugar
542
00:19:12,266 --> 00:19:14,300
and that bacon on top,
it's candied,
543
00:19:14,300 --> 00:19:16,567
it almost blows out
your pallet with sweetness
544
00:19:16,567 --> 00:19:19,166
and I want some balance.
545
00:19:19,166 --> 00:19:21,400
All right.
Please try the second pancake.
546
00:19:26,900 --> 00:19:29,600
The presentation is fantastic.
547
00:19:29,600 --> 00:19:32,900
Southern boy, bourbon,
tilting the scales here.
548
00:19:32,900 --> 00:19:35,166
But getting down
into the pancakes,
549
00:19:35,166 --> 00:19:36,567
it's not quite as tender.
550
00:19:36,567 --> 00:19:40,500
This dish is giving me
fancy brunch.
551
00:19:40,500 --> 00:19:43,967
And I have not met a pecan
that I did not like.
552
00:19:43,967 --> 00:19:46,200
This pancake though
might be from the Bronx.
553
00:19:46,200 --> 00:19:48,000
It's like me,
cause it's a little tough.
554
00:19:48,000 --> 00:19:49,367
-[all laughing]
-All in all,
555
00:19:49,367 --> 00:19:51,300
it was really lovely.
556
00:19:51,300 --> 00:19:54,500
This is the pancake brunch
that I wanna sit down
to every single time.
557
00:19:54,500 --> 00:19:58,066
Pecans, carrots, bacon,
they're already all friends.
558
00:19:58,066 --> 00:19:59,867
The friend that nobody
knew to invite
559
00:19:59,867 --> 00:20:00,867
was the macadamia nuts.
560
00:20:00,867 --> 00:20:03,367
'Cause they sing
on this dish.
561
00:20:03,367 --> 00:20:04,767
And the shot glass syrup,
562
00:20:04,767 --> 00:20:06,000
I wanna do a shot of it.
563
00:20:06,000 --> 00:20:07,266
[all laughing]
564
00:20:07,266 --> 00:20:09,567
All right, judges,
take some cards
565
00:20:09,567 --> 00:20:11,133
let us know how you feel.
566
00:20:12,100 --> 00:20:15,066
Man, I'm 50-50 at best.
567
00:20:15,066 --> 00:20:16,867
I'm thinking, I'm just hoping
568
00:20:16,867 --> 00:20:19,233
that I was able
to pull it off.
569
00:20:20,000 --> 00:20:21,600
And the winner is...
570
00:20:24,667 --> 00:20:25,867
Bobby Flay.
571
00:20:25,867 --> 00:20:28,500
[all cheering, applauding]
572
00:20:28,500 --> 00:20:32,300
Bobby, your dish, really,
it got my stamp of approval.
573
00:20:32,300 --> 00:20:35,100
It is what a pancake
should taste like.
574
00:20:35,100 --> 00:20:36,133
Thank you.
575
00:20:36,133 --> 00:20:38,900
Brian, bravo. You gave
Bobby a run for his money.
576
00:20:38,900 --> 00:20:39,967
[Duff] A plus, Brian.
577
00:20:39,967 --> 00:20:42,066
[Brian] I couldn't be more
proud of what I did.
578
00:20:42,066 --> 00:20:44,100
Cause I think I represented
my restaurant.
579
00:20:44,100 --> 00:20:45,667
If we we could just show
580
00:20:45,667 --> 00:20:49,000
one person that you can be
a for profit restaurant,
581
00:20:49,000 --> 00:20:51,967
and you can also get back,
that's huge.
582
00:20:51,967 --> 00:20:54,700
My staff all make fun of me,
cause I cry at every meeting.
583
00:20:55,400 --> 00:20:57,800
Another win.
You batter believe it.
584
00:20:57,800 --> 00:20:59,500
[all cheering, applauding]