1
00:00:00,467 --> 00:00:01,867
I'm Bobby Flay.
2
00:00:01,867 --> 00:00:03,667
Each week,
one great chef
3
00:00:03,667 --> 00:00:05,500
will try to take me down
in my house.
4
00:00:05,500 --> 00:00:08,166
-This is my show.
-Today, it is.
Tomorrow, who knows?
5
00:00:08,166 --> 00:00:10,000
-[exclaiming]
-Trash talking.
6
00:00:10,000 --> 00:00:12,767
This culinary battle
is gonna shake down
in two rounds.
7
00:00:12,767 --> 00:00:16,300
Round one, to get to me,
two contenders have to
go through each other,
8
00:00:16,300 --> 00:00:18,467
using an ingredient
of my choice.
9
00:00:18,467 --> 00:00:19,667
It's do or die, Bobby.
10
00:00:19,667 --> 00:00:21,000
[Bobby] Two people
that know me well
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00:00:21,000 --> 00:00:23,467
will decide
who's got the skills
to beat me.
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00:00:23,467 --> 00:00:24,900
Yeah!
13
00:00:24,900 --> 00:00:27,200
[Bobby] Round two,
I go head to head
with the winning contender.
14
00:00:27,200 --> 00:00:29,667
-Let's go!
-[Bobby] It's their turn
to surprise me
15
00:00:29,667 --> 00:00:30,867
with their
signature dish.
16
00:00:30,867 --> 00:00:31,734
What?
17
00:00:31,734 --> 00:00:33,567
-[woman yells]
-Don't try this at home.
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00:00:33,567 --> 00:00:35,900
-[all laughing]
-[man] Oh, don't--
you did it, Bobby.
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00:00:35,900 --> 00:00:36,700
[Bobby] Bottom line...
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You're gonna wanna...
[screaming]
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00:00:38,667 --> 00:00:40,400
...everyone's out
to beat me.
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00:00:43,367 --> 00:00:45,500
All right, everybody,
it's time for the big show.
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00:00:45,500 --> 00:00:46,867
Are you guys ready?
Let's go.
24
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[audience cheering]
25
00:00:49,100 --> 00:00:52,300
Please welcome two guests
who are always
red carpet ready.
26
00:00:52,300 --> 00:00:55,100
Food Network's Carson Kressley
and Katie Lee.
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♪♪ Full speed on our way ♪
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♪♪ Say no time for... ♪
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Oh, who are you wearing?
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This is my beat Bobby
battle gear.
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00:01:04,000 --> 00:01:05,300
[Carson] Slay!
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00:01:05,300 --> 00:01:07,700
Let's go find out
what Bobby is wearing.
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00:01:07,700 --> 00:01:09,066
He's on the
worst dressed list.
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00:01:09,066 --> 00:01:12,166
Apparently he didn't get
the memo that it was a
"red carpet episode".
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00:01:12,166 --> 00:01:13,200
Yes, apparently I didn't.
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00:01:13,200 --> 00:01:15,100
Have you guys ever been
on a red carpet together?
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00:01:15,100 --> 00:01:15,934
[Carson] I feel like we have.
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00:01:15,934 --> 00:01:17,600
-Yes, what was it?
-I don't remember.
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00:01:17,600 --> 00:01:19,667
Oscars, Emmys...
40
00:01:19,667 --> 00:01:21,100
I think it was Oscars.
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00:01:21,100 --> 00:01:22,100
Oh, I remember that.
42
00:01:22,100 --> 00:01:23,900
-We weren't really
at the Oscars.
-I remember.
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00:01:23,900 --> 00:01:25,900
-We were Oscar-adjacent.
-We were on a rooftop.
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00:01:25,900 --> 00:01:28,266
-[all laughing]
-Where you could see
the Oscars.
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00:01:28,266 --> 00:01:31,100
I had binoculars,
we were so far away.
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That is so good.
47
00:01:32,166 --> 00:01:33,300
Rough couple years.
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00:01:33,300 --> 00:01:34,900
All right,
any strategy tonight?
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00:01:34,900 --> 00:01:36,900
Well, we've already
out-dressed you.
50
00:01:36,900 --> 00:01:37,934
-[Katie chuckles]
-Okay.
51
00:01:37,934 --> 00:01:40,300
-Let's bring out some chefs.
-Okay, let's do it.
52
00:01:41,467 --> 00:01:44,867
Our first contender
is the chef-owner
of Wild Child.
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00:01:44,867 --> 00:01:47,166
So, we already know
he's more fun than you.
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00:01:47,166 --> 00:01:49,467
-[audience laughs]
-[Katie] From
Saint Petersburg, Florida,
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00:01:49,467 --> 00:01:51,767
please welcome
Rob Reinsmith.
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00:01:51,767 --> 00:01:53,000
[Carson] Yeah!
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[upbeat music playing]
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00:01:56,567 --> 00:01:57,800
Whoo!
59
00:01:59,266 --> 00:02:02,867
Our next contender is
a former MMA fighter.
60
00:02:02,867 --> 00:02:06,300
From Denver, Colorado,
Manny Barella.
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[upbeat music playing]
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[all applauding]
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Where's my fan?
64
00:02:14,000 --> 00:02:15,200
-What's up, guys?
-What's up, chef?
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00:02:15,200 --> 00:02:16,967
-[Bobby] How you guys doing?
-Doing great, thank you, chef.
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00:02:16,967 --> 00:02:18,767
-What's your goal tonight?
-To beat you.
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00:02:18,767 --> 00:02:19,667
What about you?
68
00:02:19,667 --> 00:02:21,467
I'm just here trying to
muster the hunger
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00:02:21,467 --> 00:02:22,967
you used to have
20 years ago.
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00:02:22,967 --> 00:02:24,700
-[Katie exclaims]
-[Rob chuckles]
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00:02:24,700 --> 00:02:25,667
[audience exclaiming]
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00:02:25,667 --> 00:02:26,600
[chuckling]
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00:02:26,600 --> 00:02:28,166
You're very good
at trash talking, obviously.
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00:02:28,166 --> 00:02:29,500
[all chuckling]
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00:02:29,500 --> 00:02:31,700
All right, I'm gonna give you
a single ingredient
of my choice,
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00:02:31,700 --> 00:02:34,767
and you must make
that ingredient the star
of your dish.
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00:02:34,767 --> 00:02:36,133
And that ingredient is...
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00:02:38,100 --> 00:02:39,233
mahi mahi.
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00:02:39,500 --> 00:02:40,500
[all exclaiming]
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00:02:40,500 --> 00:02:41,567
[audience applauding]
81
00:02:41,567 --> 00:02:43,266
[Katie] Good ingredient.
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00:02:43,266 --> 00:02:45,700
I'm just gonna say,
he looks happier than you do.
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00:02:45,700 --> 00:02:46,667
[both chuckle]
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00:02:46,667 --> 00:02:49,166
Okay, you need to impress
Katie and Carson.
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00:02:49,166 --> 00:02:50,567
And they'll decide
which one of you
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00:02:50,567 --> 00:02:52,200
goes up against me
in the second round.
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00:02:52,200 --> 00:02:53,300
Twenty minutes
on the clock.
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00:02:53,300 --> 00:02:56,700
Remember, to get to Bobby,
you must crush this mahi.
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00:02:56,700 --> 00:02:58,100
-[bell dings]
-[audience cheering]
90
00:03:01,200 --> 00:03:02,400
[audience applauding]
91
00:03:03,900 --> 00:03:06,266
It's the fish so nice
they named it twice.
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00:03:06,266 --> 00:03:07,400
-[laughs]
-Exactly.
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00:03:07,400 --> 00:03:08,767
[Katie] Bobby,
I gotta imagine
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00:03:08,767 --> 00:03:10,700
you would make fish tacos
in a heartbeat.
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00:03:10,700 --> 00:03:14,166
Mahi mahi is like,
the original
fish taco ingredient.
96
00:03:14,166 --> 00:03:16,166
But also, I like a
pineapple glaze.
97
00:03:16,166 --> 00:03:18,066
-Oh.
-I think mango chutney.
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00:03:18,066 --> 00:03:18,900
Mango chutney's
a good thing
99
00:03:18,900 --> 00:03:21,400
and mahi mahi
is a very dense fish.
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00:03:21,400 --> 00:03:22,900
-[Bobby] You know, in terms of
it's texture.
-[Carson] Right.
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00:03:22,900 --> 00:03:24,433
-You overcook it, it's dry.
-[Katie] Yes.
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00:03:24,433 --> 00:03:28,567
-It's really gonna come down
to the cook of the mahi mahi.
-[Bobby] Mmm-hmm.
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00:03:28,567 --> 00:03:31,467
My first thought is,
I am making
Pescado a la Veracruzana,
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00:03:31,467 --> 00:03:34,567
which is a recipe
that is traditionally
with white fish.
105
00:03:34,567 --> 00:03:36,100
And, it's a
tomato-based sauce.
106
00:03:36,100 --> 00:03:38,467
I add onions, garlic
and olive oil.
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00:03:38,467 --> 00:03:41,967
Once they're cooked,
I add capers and olives to it
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00:03:41,967 --> 00:03:43,767
so they start releasing
the flavor.
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00:03:43,767 --> 00:03:45,567
Manny, what are you making?
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00:03:45,567 --> 00:03:46,867
Pescado a la Veracruzana,
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00:03:46,867 --> 00:03:48,900
which is like,
a Mexican puttanesca.
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00:03:48,900 --> 00:03:50,300
That'd be a nice drag name.
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00:03:50,300 --> 00:03:51,367
[Katie and Bobby laugh]
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00:03:51,367 --> 00:03:53,133
"Veracruzana."
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00:03:56,400 --> 00:03:58,667
[Manny] I was born
and raised in Mexico.
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And, I love food.
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00:03:59,567 --> 00:04:01,667
So, I decided to
go to culinary school
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00:04:01,667 --> 00:04:05,467
and after graduating,
I started working in
fine dining restaurants,
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00:04:05,467 --> 00:04:08,600
from Italian cuisine,
Mexican and steakhouse.
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00:04:08,600 --> 00:04:10,266
And then, in 2022,
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00:04:10,266 --> 00:04:13,600
I got nominated
for a James Beard Award,
emerging chef.
122
00:04:13,600 --> 00:04:17,100
In my free time,
I've always enjoyed MMA
and kickboxing,
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00:04:17,100 --> 00:04:19,100
and if there's anything
that I have learned,
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00:04:19,100 --> 00:04:21,867
is, if you wanna be the best,
you have to go against
the best.
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00:04:21,867 --> 00:04:23,600
Bobby, I'm coming for you.
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00:04:26,000 --> 00:04:28,300
Mahi mahi has a flavor
that's pretty mild.
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00:04:28,300 --> 00:04:31,300
But, I really want to bring
some strong, bright flavors
to it,
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00:04:31,300 --> 00:04:33,100
and blackened
mahi mahi tacos
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00:04:33,100 --> 00:04:35,266
is one of my favorite things
on this planet.
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00:04:35,266 --> 00:04:36,667
[audience cheering]
131
00:04:36,667 --> 00:04:38,567
[Katie] Sixteen minutes
on the clock.
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00:04:38,567 --> 00:04:39,767
[Rob] I grab peanuts.
133
00:04:39,767 --> 00:04:42,367
So, I wanna introduce some of
the Southeast Asian flavors
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00:04:42,367 --> 00:04:43,767
with a mango nuoc cham,
135
00:04:43,767 --> 00:04:46,000
which is a dressing
from Thailand.
136
00:04:46,000 --> 00:04:47,967
So, tell me
what you're making.
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00:04:47,967 --> 00:04:50,166
-Blackened mahi tacos
on blue corn tortillas...
-[Katie] Ooh.
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00:04:50,166 --> 00:04:51,667
...with a mango
nuoc cham,
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00:04:51,667 --> 00:04:53,266
-cabbage salad.
-[Katie] Yum.
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00:04:53,266 --> 00:04:54,367
[Rob] I wanna season
the mahi
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00:04:54,367 --> 00:04:56,500
with dried ancho
and chipotle peppers.
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00:04:56,500 --> 00:04:58,700
All right, well,
I'm gonna let you
do your thing.
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00:04:58,700 --> 00:05:00,300
-I can't wait to try it.
-[Rob] Thank you.
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00:05:03,200 --> 00:05:04,467
I was born in
Clearwater, Florida,
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00:05:04,467 --> 00:05:07,367
and after high school,
I was in punk and hardcore
bands,
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00:05:07,367 --> 00:05:09,367
but nothing was really
going anywhere.
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00:05:09,367 --> 00:05:11,867
So, I decided that
I wanna go to culinary school.
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00:05:11,867 --> 00:05:14,300
After graduation,
I started work
under Todd English,
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00:05:14,300 --> 00:05:16,266
at this restaurant
English Is Italian.
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00:05:16,266 --> 00:05:17,867
Then, I was in
the opening team
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00:05:17,867 --> 00:05:19,100
at Torrisi Italian Specialties
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00:05:19,100 --> 00:05:20,600
who were awarded
a Michelin Star.
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00:05:20,600 --> 00:05:22,667
In 2020,
I opened Wild Child,
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serving fun,
innovative cuisine
with tropical flavors.
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I'm here today to teach
my two boys that
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00:05:27,300 --> 00:05:29,166
you constantly have to
challenge yourself,
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00:05:29,166 --> 00:05:30,700
especially when
it's something you love.
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00:05:30,700 --> 00:05:32,600
It's time to take a ride
on the wild side.
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00:05:35,100 --> 00:05:37,400
Manny, what do you got going
in the pot?
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00:05:37,400 --> 00:05:40,367
Olives, capers, onion,
garlic, tomatoes,
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Calabrian chiles,
I know Bobby like them.
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[Katie] Now, how do you feel
about cooking this sauce
in time?
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00:05:45,400 --> 00:05:46,600
That's why I started
with the sauce,
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00:05:46,600 --> 00:05:47,900
-so all the flavors, uh...
-[Katie] Mmm-hmm.
165
00:05:47,900 --> 00:05:50,900
-[Manny] ...get together.
-All right, 13 minutes
on the clock.
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00:05:50,900 --> 00:05:53,233
So, let's get it popping.
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00:05:55,000 --> 00:05:57,867
Manny is making
a veracruzana sauce.
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00:05:57,867 --> 00:05:59,500
He's using
Calabrian chiles,
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00:05:59,500 --> 00:06:01,266
-to give a nod to the Flay.
-[Bobby] There you go.
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00:06:01,266 --> 00:06:03,266
-You know, I invented
the Calabrian chile.
-[Katie] I know.
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00:06:03,266 --> 00:06:05,166
You go to Calabria
and they're like,
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00:06:05,166 --> 00:06:07,600
-"Bobby Flay!"
-"Bobby, welcome home."
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[Katie] So, Rob is going
the taco route
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00:06:10,266 --> 00:06:12,166
and he's using
blackening spices,
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it sounds great.
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[Rob] Nuoc cham
is fish sauce,
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sugar, lime juice,
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00:06:17,266 --> 00:06:18,400
and Thai chilis.
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00:06:18,400 --> 00:06:21,266
I'm putting my spin to it,
adding some fresh mangoes
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00:06:21,266 --> 00:06:22,367
and serrano chilis.
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00:06:22,367 --> 00:06:24,300
Next, I grab
a cast iron pan
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00:06:24,300 --> 00:06:27,467
so I can get that nice,
even sear on my fish.
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I have my sauce going,
now, I have to work
on the fish.
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00:06:29,867 --> 00:06:32,100
I just season it
with salt, pepper.
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00:06:32,100 --> 00:06:35,600
I put it inside the oven
to get heat coming
from both sides.
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-Oh, gosh, okay.
-[audience applauding]
187
00:06:37,600 --> 00:06:38,767
Ten minutes, you guys.
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00:06:38,767 --> 00:06:39,667
Hi, Manny.
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00:06:39,667 --> 00:06:42,367
-[Manny] Hello.
-Let's talk MMA fighting.
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00:06:42,367 --> 00:06:45,600
-Anything with two guys
in a cage is kinda...
-[Manny laughs]
191
00:06:45,967 --> 00:06:47,266
Sounds good to me.
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00:06:47,266 --> 00:06:48,767
How long did you do that?
193
00:06:48,767 --> 00:06:50,266
I was just on and off,
amateur.
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00:06:50,266 --> 00:06:52,000
-Right, right, me too.
-[Manny] Yeah.
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00:06:52,000 --> 00:06:53,467
Oh, look at that.
196
00:06:53,467 --> 00:06:54,800
Those look gorgeous.
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00:06:54,800 --> 00:06:57,100
-Okay, well, carry on.
-[Manny] Thank you.
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00:06:57,100 --> 00:06:58,600
I decide to put
a little butter
199
00:06:58,600 --> 00:07:00,400
just so I can start
basting the fish
200
00:07:00,400 --> 00:07:02,467
because everything tastes
better with butter.
201
00:07:02,467 --> 00:07:05,367
-Hi, Rob.
I love your shirt.
-Oh, thank you.
202
00:07:05,367 --> 00:07:07,367
[Carson] So, this is
some kind of mango sauce?
203
00:07:07,367 --> 00:07:10,967
It is fish sauce, mango,
sugar, lime juice
and some serrano chilis.
204
00:07:10,967 --> 00:07:13,367
-[Carson] On a corn tortilla?
-[Rob] Yeah,
blue corn tortilla.
205
00:07:13,367 --> 00:07:15,066
-One of my favorite things.
-Okay, beautiful.
206
00:07:15,066 --> 00:07:16,867
Seven minutes,
everybody.
207
00:07:16,867 --> 00:07:18,066
[audience applauding]
208
00:07:19,667 --> 00:07:22,266
[Carson] Rob's filets
looks really nice
and like, brown.
209
00:07:22,266 --> 00:07:24,233
Although, Manny's look
very good, too.
210
00:07:24,867 --> 00:07:27,367
Normally, I wouldn't love
the sauce.
211
00:07:27,367 --> 00:07:28,567
But, I have to say,
I'm worried
212
00:07:28,567 --> 00:07:32,467
-that Rob's looks a little
overly complicated.
-Mmm-hmm.
213
00:07:32,467 --> 00:07:35,900
So, I'm tasting the sauce,
and I put a little bit more
Calabrian chiles,
214
00:07:35,900 --> 00:07:37,367
just so it has
some kick to it.
215
00:07:37,367 --> 00:07:40,166
And I want to add
parsley to brighten
the flavors.
216
00:07:40,166 --> 00:07:42,066
[Bobby] Just under
three minutes, guys.
217
00:07:42,066 --> 00:07:43,667
[Rob] I know I need
to add texture,
218
00:07:43,667 --> 00:07:45,000
so, I go with cabbage,
219
00:07:45,000 --> 00:07:47,066
and I dressed it with
mango nuoc cham.
220
00:07:47,066 --> 00:07:48,300
[Carson] What's that
white sauce?
221
00:07:48,300 --> 00:07:49,133
Coconut crema.
222
00:07:49,133 --> 00:07:50,700
[Rob] Coconut milk
is gonna tie in
223
00:07:50,700 --> 00:07:52,300
the Southeast Asian flavors
224
00:07:52,300 --> 00:07:54,567
and the crema is gonna
mellow it out.
225
00:07:54,567 --> 00:07:56,066
Okay, time to build.
226
00:07:56,066 --> 00:07:57,367
I put my fish
in the center,
227
00:07:57,367 --> 00:07:58,867
I put the sauce
on the fish,
228
00:07:58,867 --> 00:08:01,400
finish it with olive oil
and a parsley leaf.
229
00:08:01,400 --> 00:08:02,900
Thirty seconds.
230
00:08:02,900 --> 00:08:04,667
[Rob] I have my
toasted tortillas in the plate
231
00:08:04,667 --> 00:08:07,166
with cabbage dressed
in my mango nuoc cham.
232
00:08:07,166 --> 00:08:08,800
The mahi mahi
on top of that,
233
00:08:08,800 --> 00:08:11,100
coconut crema
and some avocado
234
00:08:11,100 --> 00:08:12,700
to give
some more richness.
235
00:08:12,700 --> 00:08:14,567
[all] Ten, nine,
236
00:08:14,567 --> 00:08:17,367
-eight, seven, six...
-[Rob] Garnish with cilantro
and peanuts.
237
00:08:17,367 --> 00:08:22,000
-...five, four, three,
two, one.
-[bell dings]
238
00:08:22,000 --> 00:08:23,200
[all cheering]
239
00:08:26,266 --> 00:08:27,767
[Manny] I'm looking
at my plate,
240
00:08:27,767 --> 00:08:29,934
and I'm just thinking,
"That is sexy."
241
00:08:30,500 --> 00:08:32,667
Manny's dish
looks amazing.
242
00:08:32,667 --> 00:08:34,700
But, I'm super proud
of what I put on the plate.
243
00:08:34,700 --> 00:08:36,166
So, keeping
my fingers crossed.
244
00:08:36,166 --> 00:08:37,700
-[Bobby] Good job, chef.
-Thank you.
245
00:08:37,700 --> 00:08:39,333
-Chef, we did it.
-Yeah, thanks, chef.
246
00:08:42,667 --> 00:08:45,867
Chefs, Carson and I
are on a mission
to get Bobby beat.
247
00:08:45,867 --> 00:08:47,300
Are both of you
up to it?
248
00:08:47,300 --> 00:08:48,667
-Yup.
-100%.
249
00:08:48,667 --> 00:08:50,100
So, Rob,
tell us what you made.
250
00:08:50,100 --> 00:08:52,166
Chile rubbed
mahi mahi tacos
251
00:08:52,166 --> 00:08:54,166
with mango nuoc cham
dressed cabbage,
252
00:08:54,166 --> 00:08:56,300
coconut crema
and peanuts.
253
00:08:56,300 --> 00:08:59,400
-[Carson] Mmm.
-The mahi is
nice and juicy,
254
00:08:59,400 --> 00:09:01,667
I like having the crunch
of the cabbage.
255
00:09:01,667 --> 00:09:03,700
But, I'm getting
a lot of spice.
256
00:09:03,700 --> 00:09:04,767
I didn't mind it, though,
257
00:09:04,767 --> 00:09:06,900
because you do balance it
so well
258
00:09:06,900 --> 00:09:09,567
with the coconut crema
and the avocado.
259
00:09:09,567 --> 00:09:12,567
But, the peanuts,
they probably should've
been chopped finer.
260
00:09:12,567 --> 00:09:14,900
-Thank you.
-Chef Manny,
tell us what you made.
261
00:09:14,900 --> 00:09:18,900
I made a mahi mahi
with uh, my version of
uh, veracruzana sauce.
262
00:09:21,367 --> 00:09:23,700
Your mahi mahi
is perfect.
263
00:09:23,700 --> 00:09:25,166
You got that nice sear
on the outside
264
00:09:25,166 --> 00:09:27,367
and it's buttery,
delicious, amazing.
265
00:09:27,367 --> 00:09:29,200
-Thank you.
-[Katie] It's nicely seasoned.
266
00:09:29,200 --> 00:09:31,500
The sauce has
really great flavors.
267
00:09:31,500 --> 00:09:34,066
I think it's slightly
undercooked, though.
268
00:09:34,066 --> 00:09:36,467
[Carson] But, it's still
really nice and bright
269
00:09:36,467 --> 00:09:38,767
and those pieces
of olive and capers
270
00:09:38,767 --> 00:09:41,467
-make for a really, really
nice plate.
-Thank you.
271
00:09:41,467 --> 00:09:43,800
I think I did enough
to move to round two,
272
00:09:43,800 --> 00:09:47,400
because the sauce
is the one thing
they have to criticize.
273
00:09:47,400 --> 00:09:48,400
Hey, I'll take it.
274
00:09:48,400 --> 00:09:51,000
And the chef
going forward is...
275
00:09:53,800 --> 00:09:54,734
chef Rob.
276
00:09:54,734 --> 00:09:56,300
-[all applauding]
-Thanks for being here.
277
00:09:57,100 --> 00:09:58,266
Thank you, Rob.
278
00:09:58,266 --> 00:10:00,700
Sucks to lose,
but this whole experience
279
00:10:00,700 --> 00:10:04,567
will be on the highlight reel
of my career.
280
00:10:04,567 --> 00:10:07,567
So Rob, you had
so many different flavors
going on
281
00:10:07,567 --> 00:10:09,567
that all worked
so well together.
282
00:10:09,567 --> 00:10:11,567
-You gonna do it for us?
-Oh, I got it.
283
00:10:11,567 --> 00:10:12,667
I'm comin' for ya.
284
00:10:12,667 --> 00:10:13,967
[audience cheering]
285
00:10:13,967 --> 00:10:15,667
♪♪ Put yo' bets on me
bet I win it ♪
286
00:10:15,667 --> 00:10:17,900
♪♪ Fist in the air
like I did, yeah ♪
287
00:10:17,900 --> 00:10:19,967
♪♪ Flow like
it nobody's business ♪
288
00:10:19,967 --> 00:10:21,400
[Bobby] All right, Rob,
congratulations.
289
00:10:21,400 --> 00:10:22,900
-How do you feel?
-Ready to attack.
290
00:10:22,900 --> 00:10:24,567
Oh, you're ready to attack?
All right, cool.
291
00:10:24,567 --> 00:10:25,467
What will you be cooking
tonight?
292
00:10:25,467 --> 00:10:26,667
What's your signature dish?
293
00:10:26,667 --> 00:10:28,667
My signature dish is...
294
00:10:28,667 --> 00:10:30,567
♪♪ Let's go see,
bro, R.I.P ♪
295
00:10:30,567 --> 00:10:31,767
Corn empanadas.
296
00:10:31,767 --> 00:10:33,100
-[all gasp]
-Ohh!
297
00:10:33,100 --> 00:10:34,300
[audience applauding]
298
00:10:34,667 --> 00:10:36,266
Corn empanadas?
299
00:10:36,266 --> 00:10:38,567
-That's very specific.
-[laughs]
300
00:10:38,567 --> 00:10:40,800
Bobby has competed
with empanadas
301
00:10:40,800 --> 00:10:43,266
on a few occasions
and he has lost.
302
00:10:43,266 --> 00:10:44,333
[Carson] I think a win is
303
00:10:44,333 --> 00:10:48,600
-empa-nada-gonna-happen
for Bobby today.
-Oh snap!
304
00:10:48,600 --> 00:10:50,567
[Carson] Forty-five minutes
on the clock.
305
00:10:50,567 --> 00:10:52,200
And your time starts now.
306
00:10:52,200 --> 00:10:53,400
[all cheering]
307
00:10:58,567 --> 00:10:59,967
Corn empanadas.
308
00:10:59,967 --> 00:11:02,400
Basically,
a hand-held pie,
309
00:11:02,400 --> 00:11:05,400
made of a pastry
and filled with corn,
310
00:11:05,400 --> 00:11:07,567
-or whatever else
the chef wants to add.
-Okay.
311
00:11:07,567 --> 00:11:11,500
-You've also gotta have that
crispy, crunchy, flaky crust.
-[Carson] Hmm.
312
00:11:11,500 --> 00:11:12,867
You can bake it
or fry it.
313
00:11:12,867 --> 00:11:15,567
-But fried is
always better, right?
-It's crunchier.
314
00:11:15,567 --> 00:11:18,867
Rob, why did you choose this
as your signature dish?
315
00:11:18,867 --> 00:11:21,467
Uh, my honeymoon,
me and my wife,
we went to Oaxaca
316
00:11:21,467 --> 00:11:23,166
and we were eating street corn
all over the place.
317
00:11:23,166 --> 00:11:24,600
It was like, one of
my favorite memories.
318
00:11:24,600 --> 00:11:26,800
-So, is it gonna have, like,
a street corn kind of flavor?
-[Rob] Yeah.
319
00:11:26,800 --> 00:11:28,367
So, it's like
a street corn empanada.
320
00:11:28,367 --> 00:11:30,767
I'm pretty sure that
on one of my honeymoons,
321
00:11:30,767 --> 00:11:31,800
I was in Oaxaca.
322
00:11:31,800 --> 00:11:32,834
[all laughing]
323
00:11:32,834 --> 00:11:36,300
-Wow, Bobby.
-I'm just playing
the percentages.
324
00:11:36,300 --> 00:11:38,166
[Rob] My signature dish
is corn empanadas
325
00:11:38,166 --> 00:11:40,900
with chile and lime crema,
pickled fresno chiles,
326
00:11:40,900 --> 00:11:43,100
queso chihuahua
and Manchego cheese.
327
00:11:43,100 --> 00:11:46,266
My esquites filling
is gonna be composed of
charred corn
328
00:11:46,266 --> 00:11:49,767
and corn that's sweated in
onion, garlic,
poblano peppers,
329
00:11:49,767 --> 00:11:52,767
butter and thyme,
just to give it that
herbaceous back note.
330
00:11:52,767 --> 00:11:54,567
[Katie] Bobby, what is it
about empanadas
331
00:11:54,567 --> 00:11:56,166
that trip you up
all the time?
332
00:11:56,166 --> 00:11:57,600
-I don't remember.
-He's at that age.
333
00:11:57,600 --> 00:11:59,166
That memory's going.
334
00:11:59,166 --> 00:12:01,500
So, to not lose a fourth time,
I'm gonna try
a different dough.
335
00:12:01,500 --> 00:12:02,333
I think that's the key.
336
00:12:02,333 --> 00:12:04,100
I'm gonna do
a corn tortilla dough.
337
00:12:04,100 --> 00:12:06,100
So, it's masa harina,
some hot water,
338
00:12:06,100 --> 00:12:07,967
I'm gonna put a little cumin
in there as well.
339
00:12:07,967 --> 00:12:09,867
So, it has
a little bit more flavor.
340
00:12:09,867 --> 00:12:12,767
So, this is a tricky dish
to go up against Bobby with.
341
00:12:12,767 --> 00:12:15,600
Even though he has a history
of losing empanadas,
342
00:12:15,600 --> 00:12:19,467
-this flavor profile is right
in his wheelhouse.
-Right.
343
00:12:19,467 --> 00:12:23,166
I'm making corn empanadas
with a corn and goat cheese
filling,
344
00:12:23,166 --> 00:12:25,500
a corn and smoked chile sauce,
345
00:12:25,500 --> 00:12:27,700
and a corn and piquillo pepper
relish.
346
00:12:27,700 --> 00:12:29,200
[Katie] Do I see
grenadine?
347
00:12:29,200 --> 00:12:30,867
Bobby, what are you doing
with that?
348
00:12:30,867 --> 00:12:32,000
Making a cocktail.
349
00:12:32,000 --> 00:12:34,266
-You're hoping to bribe
the judges?
-[Bobby chuckles]
350
00:12:34,266 --> 00:12:35,734
[Bobby] I'm gonna add
some pickled shallots.
351
00:12:35,734 --> 00:12:38,467
It gives a little crunch,
gives a little sweetness
and a little tartness.
352
00:12:38,467 --> 00:12:41,133
So I have, uh, grenadine
and some red wine vinegar.
353
00:12:42,266 --> 00:12:44,500
Next on my list,
I gotta make a simple dough,
354
00:12:44,500 --> 00:12:47,300
and it's masa harina,
water and salt.
355
00:12:47,300 --> 00:12:51,100
I'm using a corn flour
because I wanna
reintroduce that corn flavor.
356
00:12:51,100 --> 00:12:54,700
-All right, coming up on
38 minutes, chefs.
-All right.
357
00:12:55,500 --> 00:12:57,767
[Carson] I'm right here,
Rob, if you need me.
358
00:12:57,767 --> 00:12:59,100
So, you're gonna just
grill the corn?
359
00:12:59,100 --> 00:13:00,367
[Rob] So, I grill
half the corn.
360
00:13:00,367 --> 00:13:01,667
-Mmm-hmm.
-And then the other half
I sweat
361
00:13:01,667 --> 00:13:03,967
in lots of butter, onion,
garlic, poblano peppers.
362
00:13:03,967 --> 00:13:06,166
Oh, and here's the
queso chihuahua.
363
00:13:06,166 --> 00:13:07,634
Just like the dog.
364
00:13:07,634 --> 00:13:10,567
-[Rob chuckles] Exactly.
-[Carson] Katie knows more
about cooking than I do,
365
00:13:10,567 --> 00:13:12,900
but I'm very good
at distracting Bobby.
366
00:13:12,900 --> 00:13:15,266
-Keep it up.
-Hi, Bobby.
367
00:13:15,266 --> 00:13:18,266
-[Bobby] Hello.
-What's the plan
with your empanadas?
368
00:13:18,266 --> 00:13:21,266
So, I have a cumin and corn
masa dough
369
00:13:21,266 --> 00:13:23,700
that I'm going to stamp back
on a tortilla press
370
00:13:23,700 --> 00:13:26,266
-over there.
-Okay.
We're only cumin.
371
00:13:26,266 --> 00:13:28,667
[Bobby] Carson is one of
the funniest people ever.
372
00:13:28,667 --> 00:13:30,100
But, I have to keep
reminding myself,
373
00:13:30,100 --> 00:13:31,700
I've lost three times
in empanadas,
374
00:13:31,700 --> 00:13:33,400
so, there's a good chance
I could lose again.
375
00:13:33,400 --> 00:13:35,600
-[Carson] And you're gonna
roll that out?
-[Bobby] Yes.
376
00:13:35,600 --> 00:13:37,667
Oh, I have a rolling pin,
hold on.
377
00:13:37,667 --> 00:13:38,734
I brought my own.
378
00:13:38,734 --> 00:13:41,400
-Katie, do you have
my rolling pin?
-I sure do.
379
00:13:41,400 --> 00:13:43,133
-Thank you so much.
-[audience cheering]
380
00:13:45,000 --> 00:13:46,000
That is gorgeous.
381
00:13:46,000 --> 00:13:48,900
-You're getting very sleepy.
-[Bobby laughing]
382
00:13:48,900 --> 00:13:52,900
You would like to sign over
all of your personal assets.
383
00:13:52,900 --> 00:13:54,800
I'm gonna just
leave that right there.
384
00:13:54,800 --> 00:13:56,400
-Be careful.
-[chuckling]
385
00:14:01,567 --> 00:14:03,667
[Katie] Chefs,
under 29 minutes.
386
00:14:03,667 --> 00:14:05,100
[Carson] Bobby's making his
empanada dough
387
00:14:05,100 --> 00:14:06,867
-with cumin in it.
-[Katie] Mmm.
388
00:14:06,867 --> 00:14:09,567
That'll go so nicely
with the sweetness
of the corn.
389
00:14:09,567 --> 00:14:13,200
-Is this gonna be
your redemption empanada?
-Exactly.
390
00:14:13,200 --> 00:14:15,800
Bobby, are you making a sauce?
I can't remember.
391
00:14:15,800 --> 00:14:18,567
-[Bobby] Making a corn
and smoked chile sauce.
-Ohh.
392
00:14:18,567 --> 00:14:20,467
[Bobby] It's onions
and garlic, fresh corn,
393
00:14:20,467 --> 00:14:22,266
a little bit of white wine,
some water.
394
00:14:22,266 --> 00:14:25,233
Then I add some creme fraiche,
some chipotles,
and blend it.
395
00:14:26,166 --> 00:14:28,400
Rob has so many peppers,
396
00:14:28,400 --> 00:14:30,600
and he has some street corn
that he's grilled.
397
00:14:30,600 --> 00:14:33,266
Corn empanadas
showcase all the
flavor profiles
398
00:14:33,266 --> 00:14:34,166
from esquites.
399
00:14:34,166 --> 00:14:36,066
It's got the heat,
it's got the crunch,
400
00:14:36,066 --> 00:14:37,233
it's got the tang
and salt.
401
00:14:37,233 --> 00:14:40,800
So, I add cumin,
coriander seed
and little bit of turmeric
402
00:14:40,800 --> 00:14:42,367
and then
Mexican oregano.
403
00:14:42,367 --> 00:14:43,767
It has very floral notes.
404
00:14:43,767 --> 00:14:45,166
Add it to
the food processor.
405
00:14:45,166 --> 00:14:47,266
Then, I take all the kernels
off the charred corn
406
00:14:47,266 --> 00:14:48,900
and I add
my queso chihuahua to it
407
00:14:48,900 --> 00:14:51,300
because it is the perfect
melting cheese.
408
00:14:51,300 --> 00:14:52,967
[Carson] Coming up
on 20 minutes.
409
00:14:52,967 --> 00:14:55,634
-Let's hear it for Rob,
everybody.
-[audience applauding]
410
00:14:56,000 --> 00:14:57,367
Yeah!
411
00:14:57,367 --> 00:15:00,100
-The heat from Saint Pete.
-I love that.
412
00:15:00,100 --> 00:15:02,700
Wow, look at all these
different chiles
going on here.
413
00:15:02,700 --> 00:15:06,400
-Bobby, he's using some of
your flavors here.
-I like it. Sounds delicious.
414
00:15:06,400 --> 00:15:08,100
[Rob] Now that I got
the filling in a good place,
415
00:15:08,100 --> 00:15:10,367
I wanna add a little
acidic punch to this.
416
00:15:10,367 --> 00:15:13,000
So, I'm gonna garnish it
with fresno chiles.
417
00:15:13,000 --> 00:15:16,166
I've got rice wine vinegar,
sugar, water and salt.
418
00:15:16,166 --> 00:15:18,767
-You're frying these empanadas
I'm guessing. Right?
-Correct.
419
00:15:18,767 --> 00:15:21,500
Yeah, that'll be really good
to have that acid
to cut through the fat.
420
00:15:21,500 --> 00:15:22,767
-Feel good?
-Feeling good.
421
00:15:22,767 --> 00:15:25,367
Great.
How's it going, Bobby?
422
00:15:25,367 --> 00:15:27,200
I wanna taste
the corn.
423
00:15:28,266 --> 00:15:30,100
-[Bobby] Is it good?
-[Katie] It tastes like
sweet corn.
424
00:15:30,100 --> 00:15:31,467
But, where's
everything else?
425
00:15:31,467 --> 00:15:33,300
I'm gonna put goat cheese,
so here's-
426
00:15:33,300 --> 00:15:36,100
-What am I doing?
-Bobby Flay's using
goat cheese, shocker.
427
00:15:36,100 --> 00:15:36,900
-Yeah.
-[audience chuckling]
428
00:15:36,900 --> 00:15:38,367
[Katie] Oh, you got
the wine too?
429
00:15:38,367 --> 00:15:40,300
Oh, this is what I like,
sauvignon blanc.
430
00:15:40,300 --> 00:15:42,266
Would you bring a little
over here?
431
00:15:42,266 --> 00:15:43,500
[audience laughing]
432
00:15:43,500 --> 00:15:45,200
[Katie] Sixteen minutes
on the clock.
433
00:15:47,266 --> 00:15:49,567
So, the filling is
fresh corn, goat cheese,
434
00:15:49,567 --> 00:15:52,600
some Monterey Jack,
fresh basil, salt and pepper.
435
00:15:52,600 --> 00:15:53,900
[Katie] Corn and basil--
436
00:15:53,900 --> 00:15:56,266
-Is a good combo, summertime.
-Plays nicely together,
mmm-hmm.
437
00:15:56,266 --> 00:15:59,266
I'm also making a corn relish
with scallions, lime,
438
00:15:59,266 --> 00:16:01,367
olive oil
and some piquillo peppers.
439
00:16:01,367 --> 00:16:03,166
Bobby's seems
a lot simpler.
440
00:16:03,166 --> 00:16:05,467
Although it looks like maybe
he's dressing things up now.
441
00:16:05,467 --> 00:16:08,166
-But, Rob's got a lot going on
on his side.
-[Carson] Mmm-hmm.
442
00:16:08,166 --> 00:16:09,867
[Rob] It's time jump on
the chile-lime crema.
443
00:16:09,867 --> 00:16:12,567
I'm gonna pulse
guajillo and ancho chiles,
444
00:16:12,567 --> 00:16:15,800
fold it into sour cream
with lime juice and zest.
445
00:16:15,800 --> 00:16:18,200
And it's gonna add
a nice, bright, acidic pop.
446
00:16:18,200 --> 00:16:19,800
And then I give the dough
a quick press
447
00:16:19,800 --> 00:16:20,800
and I start filling.
448
00:16:20,800 --> 00:16:23,300
-Seven minutes, everybody.
-[audience cheering]
449
00:16:25,867 --> 00:16:27,900
-Both of the tortilla pressers
are out.
-Pressers.
450
00:16:27,900 --> 00:16:29,567
[Katie] They can get
a uniform shape
451
00:16:29,567 --> 00:16:31,100
-on each empanada.
-[Carson] Right.
452
00:16:31,100 --> 00:16:33,567
Rob, everything looks like
it's going really well, right?
453
00:16:33,567 --> 00:16:35,066
So far, so good.
454
00:16:35,066 --> 00:16:36,767
[Bobby] So now,
I fill one side of it,
455
00:16:36,767 --> 00:16:38,000
flip the tortilla over,
456
00:16:38,000 --> 00:16:40,166
and then I seal it
with the edge of a fork
457
00:16:40,166 --> 00:16:41,533
and then put it
in a fryer.
458
00:16:42,867 --> 00:16:45,500
-You having a little
tantrum, Bobby?
-Yes.
459
00:16:45,500 --> 00:16:47,166
So, I'm also adding
avocado relish
460
00:16:47,166 --> 00:16:50,867
because avocado,
corn, goat cheese,
all goes together.
461
00:16:50,867 --> 00:16:52,867
It has some cilantro,
scallions,
462
00:16:52,867 --> 00:16:54,567
and a little bit
of lime juice.
463
00:16:54,567 --> 00:16:56,033
[Katie] Three minutes.
464
00:16:59,166 --> 00:17:01,200
[Rob] As soon as
the empanadas come out
of the fryer,
465
00:17:01,200 --> 00:17:02,433
I add a little
smoked paprika
466
00:17:02,433 --> 00:17:04,767
to bring out a little more
of a layer of smokiness
to it.
467
00:17:04,767 --> 00:17:06,767
I really would've liked to
have seen
468
00:17:06,767 --> 00:17:08,900
Rob get some more color
on those.
469
00:17:08,900 --> 00:17:11,767
I start swishing my crema
on to the plate,
470
00:17:11,767 --> 00:17:13,200
and then add
my Manchego cheese,
471
00:17:13,200 --> 00:17:15,600
just to give it
a little bit of more hit
when you first bite into it.
472
00:17:15,600 --> 00:17:16,667
Thirty seconds.
473
00:17:18,867 --> 00:17:20,867
So, to plate the dish up,
I have some corn sauce,
474
00:17:20,867 --> 00:17:22,667
some of the corn
and piquillo pepper relish.
475
00:17:22,667 --> 00:17:24,100
I put the empanada
on top,
476
00:17:24,100 --> 00:17:25,767
little avocado relish
on the side
477
00:17:25,767 --> 00:17:27,667
and I finish it
with some pickled shallots.
478
00:17:27,667 --> 00:17:31,467
[all] Ten, nine, eight,
seven...
479
00:17:31,467 --> 00:17:34,266
[Rob] I garnish with
my pickled fresnos
and a lime wedge.
480
00:17:34,266 --> 00:17:36,800
[all] Three, two, one.
481
00:17:36,800 --> 00:17:38,400
[all applauding]
482
00:17:39,100 --> 00:17:40,367
[Rob] Looking at my plate,
483
00:17:40,367 --> 00:17:42,967
my empanadas didn't get
as golden brown
as I'd like them to.
484
00:17:42,967 --> 00:17:45,100
I'm just hoping
that my flavors shine through.
485
00:17:45,100 --> 00:17:46,300
[both] Thank you, chef.
486
00:17:46,300 --> 00:17:47,367
There you go. Beautiful.
487
00:17:47,367 --> 00:17:48,967
I have a chance
of winning the empanada
488
00:17:48,967 --> 00:17:50,500
just because I think
all the flavors are good
489
00:17:50,500 --> 00:17:52,467
and I like my dough
better than the last dough.
490
00:17:52,467 --> 00:17:53,900
But, maybe,
there's too much corn?
491
00:17:54,667 --> 00:17:57,700
-Cheers to beating
Bobby Flay.
-Yes.
492
00:18:01,600 --> 00:18:03,667
[Carson] Tonight's challenge
was corn empanadas
493
00:18:03,667 --> 00:18:05,500
and now it's time
to meet our judges.
494
00:18:05,500 --> 00:18:07,800
First up,
the chef-owner of Claro,
495
00:18:07,800 --> 00:18:08,734
T.J. Steele.
496
00:18:08,734 --> 00:18:11,967
Cookbook author and founder
of Mad Hungry,
497
00:18:11,967 --> 00:18:13,667
Lucinda Scala Quinn.
498
00:18:13,667 --> 00:18:16,500
And co-owner of
La Fonda NYC,
499
00:18:16,500 --> 00:18:17,667
James Gonzalez.
500
00:18:17,667 --> 00:18:19,266
[all applauding]
501
00:18:20,867 --> 00:18:24,433
Judges, please start with
the first corn empanadas
in front of you.
502
00:18:29,900 --> 00:18:31,266
[Lucinda] Love
this empanada.
503
00:18:31,266 --> 00:18:32,767
The filling is delicious.
504
00:18:32,767 --> 00:18:35,400
I love that I got
that masa flavor
on the outside
505
00:18:35,400 --> 00:18:38,266
and then when I bit in,
there was this double whammy
of corn.
506
00:18:38,266 --> 00:18:40,200
But, I wanted it to be
a little more crispy
507
00:18:40,200 --> 00:18:43,667
and I thought the spice was
possibly a little bit
too much,
508
00:18:43,667 --> 00:18:46,100
but then, when I got going,
I was there for it.
509
00:18:46,100 --> 00:18:47,433
Whenever you eat
an empanada,
510
00:18:47,433 --> 00:18:49,266
you want it to be filled with
something that
you're gonna enjoy.
511
00:18:49,266 --> 00:18:50,667
Everything that's
going on here,
512
00:18:50,667 --> 00:18:52,700
has like, a good amount
of flavor in there
513
00:18:52,700 --> 00:18:54,467
and the sauce is also
really good.
514
00:18:54,467 --> 00:18:55,800
But, there's a bit of
a kick
515
00:18:55,800 --> 00:18:57,300
that's probably just
a little too spicy for me,
516
00:18:57,300 --> 00:19:00,100
but then again,
I'm not really a spicy person.
517
00:19:00,100 --> 00:19:02,266
I did like the sauce
and that you could add
the lime to it
518
00:19:02,266 --> 00:19:04,367
to kinda get that
esquites vibe to it,
519
00:19:04,367 --> 00:19:07,667
and I did like the filling,
I didn't think it was too wet.
520
00:19:07,667 --> 00:19:09,300
But, one thing I found
a little odd was,
521
00:19:09,300 --> 00:19:10,767
for an empanada
to put a cheese
522
00:19:10,767 --> 00:19:13,667
that can kinda melt on top
or add some
more moisture to it
523
00:19:13,667 --> 00:19:15,367
and maybe take away
from the crispiness.
524
00:19:15,367 --> 00:19:17,800
That's something that
maybe I would not have done.
525
00:19:17,800 --> 00:19:20,133
All right, judges,
we're gonna have you
switch plates.
526
00:19:26,467 --> 00:19:28,367
Love the masa
that you used.
527
00:19:28,367 --> 00:19:30,367
Flavorful,
and the presentation is great.
528
00:19:30,367 --> 00:19:32,900
The only thing I really
wasn't a fan of
was the filling.
529
00:19:32,900 --> 00:19:35,367
The corn relish,
it just had more flavor
to it,
530
00:19:35,367 --> 00:19:36,667
there was a lot more pow.
531
00:19:36,667 --> 00:19:38,667
Should've probably been
the filling in the inside
532
00:19:38,667 --> 00:19:41,500
and then it would've changed
my whole perspective on it.
533
00:19:41,500 --> 00:19:44,166
The crispiness of the masa
was enjoyable.
534
00:19:44,166 --> 00:19:47,867
That texture was so nice
as a contrast
to the corn relish.
535
00:19:47,867 --> 00:19:50,400
But then, when I got to
the goat cheese and basil,
536
00:19:50,400 --> 00:19:54,000
it took me somewhere else,
so I felt a little
overwhelmed.
537
00:19:54,000 --> 00:19:56,066
Yeah, you could definitely
taste the goat cheese
538
00:19:56,066 --> 00:19:57,700
and it was a predominant
flavor in it.
539
00:19:57,700 --> 00:19:59,066
But, the texture
of the goat cheese
540
00:19:59,066 --> 00:20:02,500
and the way that it was
with the corn kind of felt
misplaced for me.
541
00:20:02,500 --> 00:20:04,200
Everything else was
very cohesive
542
00:20:04,200 --> 00:20:06,300
and goat cheese is kinda like,
meh, so...
543
00:20:06,300 --> 00:20:07,367
That-- That's me.
544
00:20:07,367 --> 00:20:10,100
All right, thank you
for your corn-sized comments.
545
00:20:10,100 --> 00:20:11,700
And now,
it's time to vote.
546
00:20:12,667 --> 00:20:14,667
I really wish I'd nailed
the dough a little bit better.
547
00:20:14,667 --> 00:20:17,066
But, all the judges
complimented the filling
548
00:20:17,066 --> 00:20:19,800
and that's gonna be
the secret to winning.
549
00:20:19,800 --> 00:20:23,233
By unanimous decision,
the winner is...
550
00:20:26,700 --> 00:20:27,767
chef Rob.
551
00:20:27,767 --> 00:20:29,000
-Yes!
-[audience cheering]
552
00:20:29,000 --> 00:20:30,700
-Good job. Thank you.
-Thank you.
553
00:20:30,700 --> 00:20:31,900
[cheering]
554
00:20:32,200 --> 00:20:34,000
I feel fantastic.
555
00:20:34,000 --> 00:20:37,767
This experience was amazing
and I will never forget
this day.
556
00:20:37,767 --> 00:20:40,800
[audience chanting]
Beat Bobby Flay!
Beat Bobby Flay!
557
00:20:40,800 --> 00:20:42,700
He's already been beaten.
558
00:20:42,700 --> 00:20:43,767
[all laughing]
559
00:20:43,767 --> 00:20:45,667
-We're winners too. Ow!
-Yes!
560
00:20:45,667 --> 00:20:47,333
-[laughing]
-That really hurt.
561
00:20:48,800 --> 00:20:50,133
Today felt so good
562
00:20:50,133 --> 00:20:54,467
'cause finally we could
corn-gratulate someone
other than Bobby.
563
00:20:54,467 --> 00:20:57,166
I'm Rob Reinsmith
and I just beat Bobby Flay.
564
00:20:57,166 --> 00:20:58,367
[audience cheering]