I'm Bobby Flay.
Each week, one great chef will try to take me down in my house.
This is my show.
Today it is, tomorrow, who knows?
-Ooh! -Trash talking!
This culinary battle is gonna shake down in two rounds.
Round one, two get to me,
two contenders have to go each other
using an ingredient of my choice.
It's do or die, Bobby.
[Bobby] Two people that know me well
will decide who's got the skills to beat me.
Yeah!
[Bobby] Round two, I go head to head with the winning contender.
-Let's go! -[Bobby] It's their turn to surprise me
with their signature dish.
-What? -Oh, no!
Don't try this at home!
I know you did it, Bobby!
-[Bobby] Bottom line... -You're gonna run out of time!
...everyone's out to beat me.
-[all cheering, applauding] -[upbeat music playing]
[Bobby] All right. Let's go!
Please welcome my two guests who are here to grill me.
Food Network's Duff Goldman
and tv host and journalist Gayle King.
[all cheering, applauding]
-You're going down, Bobby! -Yeah!
Going down, going down, going down!
Yes!
He's going down.
Gayle King. I'm so glad to have you here.
I love watching you in The Morning.
You give us great news.
How many years you've been at CBS now?
I'm going into my 11th year.
-My goodness! -Yes.
But I love it so much, Bobby, so I'm still there.
[Bobby] You've interviewed everybody on the planet,
you are the queen and--
When do I get an interview with Bobby Flay?
-What you hiding, Bobby? -Oh!
-What you won't talk about? -[all exclaiming]
I got nothing to hide.
Chefs are open books.
What are you up to these days?
-Uh, I'm a dad. I'm just being a dad. -That's the best.
You have changed.
-It's amazing. -I know. I know.
I was like the bad boy of baking.
-You were? -That's over.
[all laughing]
I find that so hard to believe because you look so cuddly.
[laughing]
-Doesn't he look cuddly? -I mean...
I'm like a bison, right?
[all laughing]
-You're like a bison. -Bison are like cuddly
-but like they can take of themselves. -Yes. Exactly.
I so admire what you guys do
because I can't cook.
But I'm a very good eater.
-Mm! -And I got lots of opinion.
That's all you need.
All right. Let's bring us some chefs.
Okay.
Our first contender is the chef and owner
of Purpose Driven restaurants,
from Minneapolis, Brian Ingram!
[all cheering, applauding]
Brian looks ready is all I'm saying.
Ready to slay the Flay.
[all laughing]
Our next contender worked in fashion before food.
From Atlanta, Day Joseph!
Come on out!
[all cheering, applauding]
Okay.
-Brian, Day, how you guys doing tonight? -[Brian] Hi.
-Fantastic. -So good.
[Bobby] Here's the way it's gonna work.
I'm gonna give you 20 minutes on the clock
I'm gonna give you an ingredient of my choice.
And you must make that ingredient the star of your dish.
And that ingredient is...
cara cara oranges.
[Gayle] Yeah!
[all cheering, applauding]
I own restaurant,
so, I work with oranges everyday.
So, I'm very excited.
I love it. I was raised in Florida,
-so, you know. -Nobody likes a showoff.
-[all exclaiming] -[laughing]
Gloves are off. Okay.
Twenty minutes in the clock. Don't run out of juice.
[bell dings]
[all cheering, applauding]
I wanna show you these. They're so beautiful.
What's the difference between this and like an orange-orange?
[Bobby] It has little more of like a tart flavor.
So, to me, this is like halfway to a blood orange.
What would you do?
You can candy it. You can make it glaze.
-You gotta use the zest. -Yes.
Obviously, you can make juice out of it.
That would be my thing.
"What would you make, Gayle?" "Fresh, squeezed orange juice."
Yes. Exactly!
Brian said he was here to slay the Flay.
What are you gonna slay him with?
I'm a breakfast guy.
So, we're gonna make some orange toast
with a little orange ricotta cream.
With tequila of an orange syrup.
-[all applauding] -That's cool.
He's using orange in lots of different ways.
Yeah.
I'm making my French toast dredge.
It's heavy cream, it's eggs,
cinnamon, nutmeg, cloves, orange juice.
[Dayana] That's ambitious, Chef.
I can't talk right now. I'm very busy.
-[all laughing] -Okay, shady boots.
Man, they are smack talking from the belt.
Trash talking.
Yeah, we're gonna party or what? Let's do this.
-Come on! -[all cheering]
[Brian] I grew up cooking in my parents restaurant
in Homer, Alaska.
I got a scholarship to attend the CIA in New York.
And then I started climbing the ranks in MGM resorts.
For me the proudest moment was leaving the corporate world
and starting the Purpose Driven restaurant for my wife Sarah.
Three percent of sales go to our non-profit Give Hope.
Beating Bobby
helps to put Hope on the map
and prove that you can bring non-profit
into a more profit restaurant.
Let's do this.
[Duff] Sixteen minutes, guys!
-[all cheering] -What?
Day, what are you making?
[Dayana] Shrimp ceviche
and cara cara oranges as the base.
Ceviche is going to highlight my love for Caribbean food.
As soon as I get my shrimp de-shelled,
I'm dropping it into a bowl with a bunch of cara cara orange juice.
If you're making ceviche at home,
you want that shrimp in your citrus for an hour at minimum.
I have 20 minutes.
[exhales]
I want to add as much acid as possible
to expedite the process of curing the shrimp.
This Florida girl is bringing all the flavors with the orange.
Listen, if I'm gonna lose today,
there's nobody I'd rather lose to.
Aww.
-There's also nobody I'd rather beat, but, yeah. -Oh, wow!
[all exclaiming]
Don't get too cocky.
[chuckles]
[Dayana] I was born in Haiti.
When I was 20, I moved to New York
and got my start working in the fashion industry.
But cooking came so naturally to me,
I decided to pivot from fashion into food.
And landed a job
at Chef Daniel Boulud's restaurant Daniel.
Everything that I know about fine dining,
I've learned in his Michelin starred restaurants.
Today, I'm a private chef based in Atlanta, Georgia.
I'm here to inspire young women
to chase their dreams and go after what they want.
Bobby better watch out.
I'm bad, bougie and ready to beat him.
[Duff] I mean I'm kind of excited about French toast.
-I'm pretty excited about ceviche. -[speaking indistinctly]
[Duff] Is this eggless?
[Brian] No. There's some egg in here.
Nothing worse than French toast that tastes like an omelet.
[Duff] No, you don't want pieces of egg.
-It's gotta be just right. -Yep.
[Brian] I wanna make an orange syrup.
So, I'll take some of the cara cara oranges.
And add some tequila so we can make some bad decisions.
[all cheering]
And then I grab a dried ancho chili.
I know I wanna have something crispy
and then I'm thinking I could take this orange and fry it up.
Oh, yeah.
So, I'll make a tempura batter.
-[Gayle] What's that? -Oh, that's a fried orange.
Wow.
Never done that before
but I'm thinking I'm gonna give it a shot.
-I'm gonna go check in. -[Bobby] Okay.
[Gayle] Brian, what are you doing with that batter?
[Brian] So, I fried off some of the oranges.
-Like an orange fritter? -Almost like an orange fritter.
I was curious how you're gonna make the cara cara orange the star of the show.
But you seemed to have figured that out.
Allegedly, I don't know if I can pull it off yet.
You talk a lot of trash.
I'm an old chef. That's what we do.
[all laughing]
All right, Miss Day Joseph.
Oh, my goodness! Miss Gayle King!
So, why do you wanna win tonight?
Because this is what I'm destined to do.
-Uh-huh. -This is an opportunity for me
to get judged by the likes of you.
Like, girl, like, I mean,
ma'am, I mean, I don't know even know what to call you.
You can either call me Gayle or Your Highness.
-Your Highness? -I don't like Miss King.
-But Gayle is always good. -[all applauding]
[all cheering]
[Dayana] Gayle King is at my station.
Mom, I've made it.
Okay. But I gotta focus.
Next, I want to add freshness to my ceviche.
I grab chives, cilantro and fried basil.
Three minutes and counting.
Three minutes. Thank you.
-I'm fascinated by shrimp and orange together. -[Bobby] Yeah.
[Gayle] I'm also fascinated by a fried orange.
[Duff] Yeah.
I don't know if I want one of these hot.
I don't.
Just over a minute, chefs!
All right. Thank you.
I do wish I had more time for the citrus to cure the fish.
But it's time to start plating
I'm spooning my ceviche on to the plate
and start zesting a cara cara orange
because this is the highlight.
[Brian] I get my French toast into the plate.
My ricotta cream down, my maple on top.
[all] Ten, nine, eight, seven...
[Brian] I'm still thinking about these oranges.
But I'm gonna do it.
-[all] ...three, two, one! -[bell dings]
[all cheering, applauding]
I'm looking at Brian
and he's done the syrup, oh, a French toast.
This is a battle of simplicity
compared to just doing too much.
All right.
[upbeat music playing]
Bobby, you should be scared.
-[all laughing] -Because you got two very talented chefs.
This is all gonna come down to what you did with the cara cara oranges.
Chef Brian, tell us about your dish.
I made a French toast with orange and maple syrup.
And then I made an orange ricotta
with a little fried orange on top.
I wanna make sure that we're making eye contact
-while I eat this. -Yes.
[all laughing]
Okay. Great French toast, man.
Nice and creamy.
The syrup is really good.
I'm getting orange in a lot of different places.
But that fried orange is really not good.
The batter really didn't stick.
The orange got warm and oily.
[Gayle] I thought the French toast is perfection.
It's crunchy on the outside,
soft on the inside without being too mushy.
And the fried orange.
I actually think it didn't work either.
But what I do like
is that you took the assignment of cara cara oranges
and hit four different notes.
Thank you.
Chef Day, tell us about your dish.
I've made a cara cara orange ceviche.
We'll call it a quick-viche cause I didn't have that much time to cure it.
[all laughing]
It's really clean, it's really refreshing.
It's really simple, right?
Like, I'm getting the orange
-but the ceviche needed a little more pizazz. -Okay.
[Gayle] I understand when you said quick-ceviche
because I was wishing that the shrimp had a little bit more time to cure.
But I like the combination of orange and shrimp together.
I think it's refreshing. It's very good.
Thank you.
[Brian] I'm nervous.
I'm thinking, "Is this Pride orange gonna sink it all?"
The chef moving forward is...
Chef Brian!
[all cheering, applauding]
Congratulations, Chef!
This experience was life affirming.
Because I got an opportunity to stand before you all
and to show you what I'm capable of.
Brian, you really used the cara cara orange
I think to its full potential.
Thank you, Chef.
I wore my 'stomp Bobby Flay' boots today.
Cause he's going down. Squish him like a grape, Brian.
-All right. -[all laughing]
[all cheering, applauding]
[upbeat music playing]
All right, so, you have like a breakfast-brunch place.
-Yeah, yeah. -Are we making something breakfast style?
My signature dish is...
pancakes, baby!
-[all exclaiming] -Oh, man!
Bobby's like, "You're making this way too easy for me, Brian."
-Pancake? -Yes!
He's playing air badminton right now!
Oh, man!
If your pancakes are like your French toast,
-I'm in trouble. -They're better.
-They're better? -[all laughing]
Right. There is 45 minutes on the clock.
And your time starts now.
[all cheering]
-You like pancakes? -I love pancakes.
I always like a light, fluffy, buttermilk,
not like a crepe.
-About yay' thick? -Yes.
Yeah and you know, there are so many kinds types of pancakes.
And so many different ways to mess it up.
Oh, yeah!
Brian, why is pancakes your signature dish?
Uh, my restaurant, we're known for cake batter pancakes.
Oh!
[Brian] I'm making carrot cake pancakes.
They're light, they're fluffy.
There's cream cheese syrup and they're just delicious.
First thing I have to do is break down the carrots
before I add 'em into my batter.
I wanna win tonight for our non-profit Give Hope
and show that as a Chef you can change your community.
Bobby, I'm coming for you.
Bobby, tell me what your doing.
I'm doing the same thing.
[all exclaiming]
Wait, what?
-You're both making carrot -You're both making carrot cake?
-cake pancakes? -[Bobby] Yes.
I don't know how that happened.
That sounds like even talent to me.
-It's what that sounds like. -Oh.
[Bobby] I actually have this in my brunch book.
I love the spices in carrot cake.
I like the cream cheese situation.
And I'm adding maple and cream cheese drizzle,
a blackberry pecan salsa
and maple glazed bacon.
Now I'm gonna start on my pancakes.
I have flour then I have some allspice cinnamon,
nutmeg, eggs, buttermilk, vanilla.
[Gayle] They're both using eggs.
-[all laughing] -Okay.
[Duff] But, now, here's the the thing though.
Brian is whipping egg whites.
So, he's making a meringue.
That's gonna be interesting then.
Coming up on 36 minutes.
[all cheering]
-Hi, Chef. That's a lot of candied ginger. -[Bobby] Is it?
I'm not trying to-- I didn't wanna give you a complex.
-[Bobby] Okay. -So you just decided
to also do carrot cake pancakes.
What was the first thing that came to my mind?
I was like, "He'll never do that."
-So this truly is a coincidence. -Completely.
That's amazing.
[Bobby] I add the carrots, toasted pecans
and of course the candied gingers.
I want that little bite.
So Bobby says that this is totally a coincidence.
I'm still gonna win which is even better.
[laughing]
Okay. That is super fluffy.
[Brian] Yeah, so I like yeast in my pancakes,
so it eats very bread-like.
-These are gonna be like this thick. -Yeah! Let's hope so.
Yeast is almost never found in pancakes.
It's gonna give me that rise that I want.
[Duff] Thirty-one minutes!
[all cheering]
[Duff] Here's what's wild.
Brian with the egg whites
but he also put yeast
which is gonna make his pancakes very, very fluffy
if he handles it correctly.
But that meringue falls,
we're gonna get something really chewy
-and kind of gross. -Okay.
I really wanna elevate these from the ones I do in the restaurant.
So, I hope that the risk is gonna be worth the reward.
[upbeat music playing]
Come on. That's it? Just a little whoo?
[all cheering]
[Brian] If you're making carrot cake pancakes,
you gotta have a cream cheese frosting.
My version of it is of cream cheese syrup.
So, I take my cream cheese,
I get it in the blender with my syrup,
thin out a little with some bourbon.
Brian, are you putting nuts in yours?
Yes, some walnuts and pecans
and some macadamia nuts.
-Oh, my God. -Oh, wow.
Bobby, your putting pecans in yours?
I'm putting pecans, yeah.
There's a lot of similarities, Duff.
They both have cream cheese sauce,
-they both chose carrot cake pancakes. -Yeah. Yup. Yup.
Brian's batter was a lot smoother.
Bobby's has a lot of chunks in there.
[Bobby] What're you saying about my batter?
He said yours has a lot of chunks.
Yeah, mine is chunky. I got chunky pancakes!
[all exclaiming]
-See the audience likes the flame. -They do.
[Bobby] So, I'm making a glaze for my bacon.
It's bourbon, some maple syrup
and some cara cara orange juice.
It's gonna actually turn into like bacon candy.
-Okay, Duff. My turn. -Okay.
Sixteen minutes on the clock right now.
[all cheering]
Bobby, I'm very curious about how you work
because since you always refused to do an interview with me.
[laughs] Oh, yeah, refused.
Do you believe that anybody can cook?
Yes.
-Do you really? Seriously? -I do. Absolutely.
-I absolutely do not. Nope. -You don't?
If you were going to cook something that you believe
anybody can do what would that dish be?
Scrambled eggs.
-Because-- -I did scrambled eggs
and Oprah told me your eggs are very rubbery.
-She said that to you? -To my face.
[all laughing]
Bobby, when you got to a restaurant,
when you order for that table, what is that dish?
When I go to brunch,
I order French toast or waffles.
Something sweet for the table.
Cause the table's always hungry.
-Good point. -This is a very long interview.
-No-- okay. -[laughing]
Am I distracting you?
[all cheering]
I'm glad we're not judging that.
-By the way, Gayle, -Yeah?
A plus for wasting like a good six minutes of Bobby's time.
[both laughing]
-That's true. -What am I doing?
[audience] Pancake. Pancakes!
[Gayle] Ten minutes!
[Duff] Are those mulberries?
-Blackberries. -[Duff] Blackberries.
[Bobby] So, I'm making a blackberry salsa.
It's just a little bit of tartness to cut through the sweetness.
So, I have blackberries, pecans, mint and maple syrup.
I really wanna make sure that the judges understand
that these are carrot cake pancakes.
So, I get those carrots going,
add some brown sugar to 'em.
And then I'mma finish it with some bourbon.
[all cheering]
[Gayle] Five minutes!
This is taking longer than I want.
I'm a bit ahead of schedule.
So, I'm gonna get the syrup down,
my nuts down,
my pancakes put on to the plate.
I'm gonna add some of those caramelized carrots.
He's plating already. What's going on here?
You gotta remember. I serve a thousand of these everyday.
I serve thousand an hour.
[Brian laughs]
But they come to mine.
That was good. That was good.
[Bobby] I want my pancakes to be nice and like fluffy.
And, uh, the longer they sit, the more they're gonna fall.
One minute.
Let the spanking commence.
It's good as dreaming.
I put one pancake down,
slather the cream cheese glaze.
And I put another pancake on top
then blackberry pecan salsa on top.
[all] Ten, nine, eight...
[Bobby] Some of that glazed bacon.
A little bit of maple syrup and we're done.
[all] ...three, two, one!
[all cheering]
Great job, dude.
[Brian] I'm really happy with the pancakes.
They're nice and thick.
But I'm in Bobby's house baking brunch.
He's king, man.
[Bobby] I mean this is gonna be close.
I think it's gonna be fun to compare apples to apples
or you know, carrots to carrots.
[upbeat music playing]
Brian, Bobby, congratulations.
You have both finished your pancakes.
Let's meet the judges.
First up, cookbook author and chef.
It's Joe Sasto in the house. Hey. Joe.
[all cheering]
Creator and host of Mama Tanya's kitchen,
hello, Mama Tanya.
And then we have executive chef
of Angelina's in Pensacola, Florida,
-James Briscione. -Hello.
-Good to see you. -Thank you.
You guys like pancakes?
-Yeah. Love them. -Okay, well,
start with the ones that are right in front of you.
[Joe] All right.
[James] That's a great pancake.
Never expected the carrot cake route.
But all those spices inside, you know are fantastic.
Those shreds of carrot really deliver.
I got these big bites of candied ginger
which to me was a little overpowering.
I love bourbon and I love bacon
and I love them together.
Never had a blackberry salsa.
Those big pops of [indistinct]
it was like, "Hey, girl, hey!"
The one thing I would like to have seen maybe a little bit more jus
in terms of what the plate look like.
You get in that pancake. It is pillowy pancake perfection.
That frosting rather than just maple syrup,
I think really elevates.
But there's a whole lot of sugar
and that bacon on top, it's candied,
it almost blows out your pallet with sweetness
and I want some balance.
All right. Please try the second pancake.
The presentation is fantastic.
Southern boy, bourbon, tilting the scales here.
But getting down into the pancakes,
it's not quite as tender.
This dish is giving me fancy brunch.
And I have not met a pecan that I did not like.
This pancake though might be from the Bronx.
It's like me, cause it's a little tough.
-[all laughing] -All in all,
it was really lovely.
This is the pancake brunch that I wanna sit down to every single time.
Pecans, carrots, bacon, they're already all friends.
The friend that nobody knew to invite
was the macadamia nuts.
'Cause they sing on this dish.
And the shot glass syrup,
I wanna do a shot of it.
[all laughing]
All right, judges, take some cards
let us know how you feel.
Man, I'm 50-50 at best.
I'm thinking, I'm just hoping
that I was able to pull it off.
And the winner is...
Bobby Flay.
[all cheering, applauding]
Bobby, your dish, really, it got my stamp of approval.
It is what a pancake should taste like.
Thank you.
Brian, bravo. You gave Bobby a run for his money.
[Duff] A plus, Brian.
[Brian] I couldn't be more proud of what I did.
Cause I think I represented my restaurant.
If we we could just show
one person that you can be a for profit restaurant,
and you can also get back, that's huge.
My staff all make fun of me, cause I cry at every meeting.
Another win. You batter believe it.
[all cheering, applauding]