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 11 00:00:21,000 --> 00:00:23,467 will decide who's got the skills to beat me. 12 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. 18 00:00:33,567 --> 00:00:35,900 -[all laughing] -[man] Oh, don't-- you did it, Bobby. 19 00:00:35,900 --> 00:00:36,700 [Bobby] Bottom line... 20 00:00:36,700 --> 00:00:38,667 You're gonna wanna... [screaming] 21 00:00:38,667 --> 00:00:40,400 ...everyone's out to beat me. 22 00:00:43,367 --> 00:00:45,500 All right, everybody, it's time for the big show. 23 00:00:45,500 --> 00:00:46,867 Are you guys ready? Let's go. 24 00:00:46,867 --> 00:00:48,367 [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. 27 00:00:55,567 --> 00:00:57,367 ♪♪ Full speed on our way ♪ 28 00:00:57,367 --> 00:00:59,233 ♪♪ Say no time for... ♪ 29 00:00:59,967 --> 00:01:01,166 Oh, who are you wearing? 30 00:01:01,166 --> 00:01:04,000 This is my beat Bobby battle gear. 31 00:01:04,000 --> 00:01:05,300 [Carson] Slay! 32 00:01:05,300 --> 00:01:07,700 Let's go find out what Bobby is wearing. 33 00:01:07,700 --> 00:01:09,066 He's on the worst dressed list. 34 00:01:09,066 --> 00:01:12,166 Apparently he didn't get the memo that it was a "red carpet episode". 35 00:01:12,166 --> 00:01:13,200 Yes, apparently I didn't. 36 00:01:13,200 --> 00:01:15,100 Have you guys ever been on a red carpet together? 37 00:01:15,100 --> 00:01:15,934 [Carson] I feel like we have. 38 00:01:15,934 --> 00:01:17,600 -Yes, what was it? -I don't remember. 39 00:01:17,600 --> 00:01:19,667 Oscars, Emmys... 40 00:01:19,667 --> 00:01:21,100 I think it was Oscars. 41 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. 43 00:01:23,900 --> 00:01:25,900 -We were Oscar-adjacent. -We were on a rooftop. 44 00:01:25,900 --> 00:01:28,266 -[all laughing] -Where you could see the Oscars. 45 00:01:28,266 --> 00:01:31,100 I had binoculars, we were so far away. 46 00:01:31,100 --> 00:01:32,166 That is so good. 47 00:01:32,166 --> 00:01:33,300 Rough couple years. 48 00:01:33,300 --> 00:01:34,900 All right, any strategy tonight? 49 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. 53 00:01:44,867 --> 00:01:47,166 So, we already know he's more fun than you. 54 00:01:47,166 --> 00:01:49,467 -[audience laughs] -[Katie] From Saint Petersburg, Florida, 55 00:01:49,467 --> 00:01:51,767 please welcome Rob Reinsmith. 56 00:01:51,767 --> 00:01:53,000 [Carson] Yeah! 57 00:01:53,000 --> 00:01:54,233 [upbeat music playing] 58 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. 61 00:02:06,300 --> 00:02:07,500 [upbeat music playing] 62 00:02:08,767 --> 00:02:10,400 [all applauding] 63 00:02:12,166 --> 00:02:14,000 Where's my fan? 64 00:02:14,000 --> 00:02:15,200 -What's up, guys? -What's up, chef? 65 00:02:15,200 --> 00:02:16,967 -[Bobby] How you guys doing? -Doing great, thank you, chef. 66 00:02:16,967 --> 00:02:18,767 -What's your goal tonight? -To beat you. 67 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 69 00:02:21,467 --> 00:02:22,967 you used to have 20 years ago. 70 00:02:22,967 --> 00:02:24,700 -[Katie exclaims] -[Rob chuckles] 71 00:02:24,700 --> 00:02:25,667 [audience exclaiming] 72 00:02:25,667 --> 00:02:26,600 [chuckling] 73 00:02:26,600 --> 00:02:28,166 You're very good at trash talking, obviously. 74 00:02:28,166 --> 00:02:29,500 [all chuckling] 75 00:02:29,500 --> 00:02:31,700 All right, I'm gonna give you a single ingredient of my choice, 76 00:02:31,700 --> 00:02:34,767 and you must make that ingredient the star of your dish. 77 00:02:34,767 --> 00:02:36,133 And that ingredient is... 78 00:02:38,100 --> 00:02:39,233 mahi mahi. 79 00:02:39,500 --> 00:02:40,500 [all exclaiming] 80 00:02:40,500 --> 00:02:41,567 [audience applauding] 81 00:02:41,567 --> 00:02:43,266 [Katie] Good ingredient. 82 00:02:43,266 --> 00:02:45,700 I'm just gonna say, he looks happier than you do. 83 00:02:45,700 --> 00:02:46,667 [both chuckle] 84 00:02:46,667 --> 00:02:49,166 Okay, you need to impress Katie and Carson. 85 00:02:49,166 --> 00:02:50,567 And they'll decide which one of you 86 00:02:50,567 --> 00:02:52,200 goes up against me in the second round. 87 00:02:52,200 --> 00:02:53,300 Twenty minutes on the clock. 88 00:02:53,300 --> 00:02:56,700 Remember, to get to Bobby, you must crush this mahi. 89 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. 92 00:03:06,266 --> 00:03:07,400 -[laughs] -Exactly. 93 00:03:07,400 --> 00:03:08,767 [Katie] Bobby, I gotta imagine 94 00:03:08,767 --> 00:03:10,700 you would make fish tacos in a heartbeat. 95 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. 98 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. 100 00:03:21,400 --> 00:03:22,900 -[Bobby] You know, in terms of it's texture. -[Carson] Right. 101 00:03:22,900 --> 00:03:24,433 -You overcook it, it's dry. -[Katie] Yes. 102 00:03:24,433 --> 00:03:28,567 -It's really gonna come down to the cook of the mahi mahi. -[Bobby] Mmm-hmm. 103 00:03:28,567 --> 00:03:31,467 My first thought is, I am making Pescado a la Veracruzana, 104 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. 107 00:03:38,467 --> 00:03:41,967 Once they're cooked, I add capers and olives to it 108 00:03:41,967 --> 00:03:43,767 so they start releasing the flavor. 109 00:03:43,767 --> 00:03:45,567 Manny, what are you making? 110 00:03:45,567 --> 00:03:46,867 Pescado a la Veracruzana, 111 00:03:46,867 --> 00:03:48,900 which is like, a Mexican puttanesca. 112 00:03:48,900 --> 00:03:50,300 That'd be a nice drag name. 113 00:03:50,300 --> 00:03:51,367 [Katie and Bobby laugh] 114 00:03:51,367 --> 00:03:53,133 "Veracruzana." 115 00:03:56,400 --> 00:03:58,667 [Manny] I was born and raised in Mexico. 116 00:03:58,667 --> 00:03:59,567 And, I love food. 117 00:03:59,567 --> 00:04:01,667 So, I decided to go to culinary school 118 00:04:01,667 --> 00:04:05,467 and after graduating, I started working in fine dining restaurants, 119 00:04:05,467 --> 00:04:08,600 from Italian cuisine, Mexican and steakhouse. 120 00:04:08,600 --> 00:04:10,266 And then, in 2022, 121 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, 123 00:04:17,100 --> 00:04:19,100 and if there's anything that I have learned, 124 00:04:19,100 --> 00:04:21,867 is, if you wanna be the best, you have to go against the best. 125 00:04:21,867 --> 00:04:23,600 Bobby, I'm coming for you. 126 00:04:26,000 --> 00:04:28,300 Mahi mahi has a flavor that's pretty mild. 127 00:04:28,300 --> 00:04:31,300 But, I really want to bring some strong, bright flavors to it, 128 00:04:31,300 --> 00:04:33,100 and blackened mahi mahi tacos 129 00:04:33,100 --> 00:04:35,266 is one of my favorite things on this planet. 130 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. 132 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 134 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. 137 00:04:47,967 --> 00:04:50,166 -Blackened mahi tacos on blue corn tortillas... -[Katie] Ooh. 138 00:04:50,166 --> 00:04:51,667 ...with a mango nuoc cham, 139 00:04:51,667 --> 00:04:53,266 -cabbage salad. -[Katie] Yum. 140 00:04:53,266 --> 00:04:54,367 [Rob] I wanna season the mahi 141 00:04:54,367 --> 00:04:56,500 with dried ancho and chipotle peppers. 142 00:04:56,500 --> 00:04:58,700 All right, well, I'm gonna let you do your thing. 143 00:04:58,700 --> 00:05:00,300 -I can't wait to try it. -[Rob] Thank you. 144 00:05:03,200 --> 00:05:04,467 I was born in Clearwater, Florida, 145 00:05:04,467 --> 00:05:07,367 and after high school, I was in punk and hardcore bands, 146 00:05:07,367 --> 00:05:09,367 but nothing was really going anywhere. 147 00:05:09,367 --> 00:05:11,867 So, I decided that I wanna go to culinary school. 148 00:05:11,867 --> 00:05:14,300 After graduation, I started work under Todd English, 149 00:05:14,300 --> 00:05:16,266 at this restaurant English Is Italian. 150 00:05:16,266 --> 00:05:17,867 Then, I was in the opening team 151 00:05:17,867 --> 00:05:19,100 at Torrisi Italian Specialties 152 00:05:19,100 --> 00:05:20,600 who were awarded a Michelin Star. 153 00:05:20,600 --> 00:05:22,667 In 2020, I opened Wild Child, 154 00:05:22,667 --> 00:05:25,467 serving fun, innovative cuisine with tropical flavors. 155 00:05:25,467 --> 00:05:27,300 I'm here today to teach my two boys that 156 00:05:27,300 --> 00:05:29,166 you constantly have to challenge yourself, 157 00:05:29,166 --> 00:05:30,700 especially when it's something you love. 158 00:05:30,700 --> 00:05:32,600 It's time to take a ride on the wild side. 159 00:05:35,100 --> 00:05:37,400 Manny, what do you got going in the pot? 160 00:05:37,400 --> 00:05:40,367 Olives, capers, onion, garlic, tomatoes, 161 00:05:40,367 --> 00:05:42,100 Calabrian chiles, I know Bobby like them. 162 00:05:42,100 --> 00:05:45,400 [Katie] Now, how do you feel about cooking this sauce in time? 163 00:05:45,400 --> 00:05:46,600 That's why I started with the sauce, 164 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. 166 00:05:50,900 --> 00:05:53,233 So, let's get it popping. 167 00:05:55,000 --> 00:05:57,867 Manny is making a veracruzana sauce. 168 00:05:57,867 --> 00:05:59,500 He's using Calabrian chiles, 169 00:05:59,500 --> 00:06:01,266 -to give a nod to the Flay. -[Bobby] There you go. 170 00:06:01,266 --> 00:06:03,266 -You know, I invented the Calabrian chile. -[Katie] I know. 171 00:06:03,266 --> 00:06:05,166 You go to Calabria and they're like, 172 00:06:05,166 --> 00:06:07,600 -"Bobby Flay!" -"Bobby, welcome home." 173 00:06:07,600 --> 00:06:10,266 [Katie] So, Rob is going the taco route 174 00:06:10,266 --> 00:06:12,166 and he's using blackening spices, 175 00:06:12,166 --> 00:06:13,533 it sounds great. 176 00:06:14,166 --> 00:06:15,767 [Rob] Nuoc cham is fish sauce, 177 00:06:15,767 --> 00:06:17,266 sugar, lime juice, 178 00:06:17,266 --> 00:06:18,400 and Thai chilis. 179 00:06:18,400 --> 00:06:21,266 I'm putting my spin to it, adding some fresh mangoes 180 00:06:21,266 --> 00:06:22,367 and serrano chilis. 181 00:06:22,367 --> 00:06:24,300 Next, I grab a cast iron pan 182 00:06:24,300 --> 00:06:27,467 so I can get that nice, even sear on my fish. 183 00:06:27,467 --> 00:06:29,867 I have my sauce going, now, I have to work on the fish. 184 00:06:29,867 --> 00:06:32,100 I just season it with salt, pepper. 185 00:06:32,100 --> 00:06:35,600 I put it inside the oven to get heat coming from both sides. 186 00:06:35,600 --> 00:06:37,600 -Oh, gosh, okay. -[audience applauding] 187 00:06:37,600 --> 00:06:38,767 Ten minutes, you guys. 188 00:06:38,767 --> 00:06:39,667 Hi, Manny. 189 00:06:39,667 --> 00:06:42,367 -[Manny] Hello. -Let's talk MMA fighting. 190 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. 192 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. 194 00:06:50,266 --> 00:06:52,000 -Right, right, me too. -[Manny] Yeah. 195 00:06:52,000 --> 00:06:53,467 Oh, look at that. 196 00:06:53,467 --> 00:06:54,800 Those look gorgeous. 197 00:06:54,800 --> 00:06:57,100 -Okay, well, carry on. -[Manny] Thank you. 198 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]