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I'm Bobby Flay, each week,

2
00:00:02,767 --> 00:00:05,266
one brave chef will try
to take me down in my house.

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This is my show.

4
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Today it is, tomorrow,
who knows?

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-[audience] Ooh!
-Trash talking.

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This culinary battle is gonna
shake down in two rounds.

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-[bell dings]
-Round one, to get to me,
two contenders have to go

8
00:00:15,467 --> 00:00:18,100
through each other using
an ingredient of my choice.

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It's do or die, Bobby.

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[Bobby] Two people that
know me well will decide

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00:00:21,934 --> 00:00:24,066
who's got the skills to beat me.
-Yeah!

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-[bell dings]
-[Bobby] Round two,
I go head-to-head

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with the winning contender.
-Let's go!

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[Bobby]
It's their turn to surprise me
with their signature dish.

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-What?
-Ah!

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Don't try this at home.

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I know you did it, Bobby!

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[Bobby] Bottom line?

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You're gonna run out of time!

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Everyone's out to beat me.

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[snaps]

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[bell dings]

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[Bobby] We've got some heavy
hitters in the house tonight,

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and they are teaming up
to take me down.

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Food Network's Antonia Lofaso
and culinary legend,

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the one and only, Wolfgang Puck.

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[audience cheering and clapping]

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-OK.
-All right, what's up Wolf?

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-I'm like...
-[audience cheering]

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[audience clapping]

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All right, quiet please,
we have work to do.

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We have work to do.
Thanks so much for coming back.

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-Thank you.
-[Bobby] It's always great
to see you.

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You revolutionized food in this
country and you gave people

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like me and Antonia a job.
-[Wolfgang] You know what?

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It's a pleasure to see young
people like you doing even

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better than me.
-Are you talking to me?

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-[Wolfgang] Yeah.
-Young?

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[all laughing]

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So the crazy part is that
you worked for Wolfgang.

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[Antonia] Actually, right out
of culinary school.

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Every time you came in,
you tested me and you gave me,

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like, such a huge tutorial and
I have dreams about it still.
-[Bobby] Sure.

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But still to this day, I make
the best omelet because of you.

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-Absolutely.
-I just absolutely love that.

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All right,
so let's start cooking.

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Let's get this thing going.

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I know, we got so excited,
like, the legend's in the house

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were like,
"We wanna hobnob all day."
-I know.

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But the truth of the matter is,
we're here for a very specific
job, Chef.

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We're gonna see you go down.

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The bad news is
you always do your job.

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-[all laughing]
-He does, he does.

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Oh, let's bring in some chefs.

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Our first contender
has three restaurant concepts.

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-From Brooklyn...
-[audience cheering]

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[Antonia]...Chef Fany Gerson.

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[audience cheering]

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[upbeat music plays]

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Our next contender
is actually Fany's husband.

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-[audience] Ohh!
-Interesting.

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[Wolfgang] It's Chef Danny
Ortiz de Montellano.

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[audience cheering]

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Aww!

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[all laughing]

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♪♪

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Cold as ice.

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[all laughing]

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[Bobby]
Good evening, Fany, Danny.

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Are you sure you wanna do this?

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-100%.
-[audience laughing]

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My son says I'm the better
chef, so...

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-[Antonia gasps]
-[Bobby] Ooh!

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-[audience] Ohh!
-What?

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No, no, no, no, no.

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I clearly am the better chef.

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How long have you been
married for?

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-Six years, seven years.
-Uh...six, seven years.

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[all laughing]

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This round is gonna be way
better than the second round.

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That I -- that I can see
for sure.

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Here's the way it's gonna
work, I'm gonna give you

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an ingredient of my choice,
and you must make that

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ingredient the star
of your dish.

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And that ingredient is...

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[tense music plays]

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...pumpkin seeds.

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[audience clapping] Ohh!

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Uh, I'm worried.
She's good with pepitas.

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Fany's gonna beat me.

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She makes one of the best
pipián, which is a mole

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that's made with pepitas.

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The first time I ever did
anything for her was

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with pepitas.
-What'd you make?

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I made a pumpkin pie,

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which she never tried,
by the way.

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[all laughing]

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Uh, this is amazing.

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All right, so, uh,
Mr. Wolfgang Puck,

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Antonia Lofaso, and they will
decide which one of you goes up

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against me in the second round.

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No pressure at all,
just Wolfgang Puck.

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-I'm easy.
-[Bobby] Yeah.

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[all laughing]

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OK, guys, 20 minutes
on the clock.

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Best pepita wishes
for the Mr. and Mrs.

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-[bell dings]
-[audience clapping] Whoo!

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[upbeat music plays]

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[Antonia] I love pepitas.

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[Bobby] In Mexican cuisine,
they make pumpkin seed sauces.

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-[Antonia] Oh, yeah.
-You know, I like the pepitas

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roasted with a little salt
and spices on it

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and the tequila.

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[all laughing]

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-Fany, what are you making?
-Um, I'm not sure yet.

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[all laughing]

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Danny thinks I'm gonna make
the pipián, so I pivot.

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I am making a pepita parfait
with sweet mascarpone

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and the pepita caramel.

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First, I am doing candied
pepitas with some egg whites,

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sugar, cinnamon, and ginger.

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Then I'm also roasting some
pepitas before adding them

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to a caramel.
-And what about Danny?

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I'm gonna make
some sikil pak shrimp,

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and I'm gonna put some
little tostadas on the side.

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I'm gonna do a sikil pak,
which is a spicy habanero

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pepita paste.

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It's a perfect vehicle
for a protein like shrimp.

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Chefs, we're coming up on
15 minutes and 30 seconds.

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[audience clapping]

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All right, Fany, I feel like
you have to figure out what
you're making.

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[Fany laughs] So I'm making
whipped mascarpone

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with a pepita caramel
and candied pepita.

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[Danny] She did throw
a curveball right now.

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What was the curveball?

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Because I thought
she was gonna do her pipián,

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so now I'm like,
"I should have done pipián."

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Was that a strategy?
Did you know?

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-Yeah, 100% it was a strategy.
-Mommy's gotta win.

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I have worked in some really
amazing restaurants

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in New York City.

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Eventually, I got my first job
as a pastry chef.

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My first cookbook was nominated
for a James Beard Award.

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And then my husband
and I opened Fan-Fan Doughnuts,

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La Newyorkina, and Mijo,
which is inspired by our son.

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I need to prove to him
that I am the better chef.

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And not only I'm not gonna beat
Danny, but I'm gonna beat Bobby.

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All right, Danny, what are
we doing with the shrimp?

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[Danny] So we're gonna
poach the shrimp.

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Is this something that
you've made before?

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-Yes, it is.
-Yeah? In restaurant
or for family?

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-For restaurant and family.
-OK, good luck to you.

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Yeah, thank you.

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When I got out
of culinary school,

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I was working as a line cook.
Then at age 25,

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I created my own food facility
management company,

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and I would create menus
for the U.S. Embassy in Mexico.

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I met Fany when I moved
to New York from Mexico City
in 2014,

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and our son, Gael,
was born in 2018.

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The one that actually
cooks the meals at home

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is yours truly.

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I just wanna prove to Gael
that his dad can beat Mom,

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and I'm gonna do so.
-[Wolfgang] Coming up
on eight minutes.

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Fany, what are you gonna do
with that?

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[Fany] I'm gonna
caramelize the apples.

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[Wolfgang]
And let's see in here.

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-And you think you're gonna be
ready in eight minutes or less?
-Uh...

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You know, I have a plane
to catch, so I won't
be here all night.

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[all laughing]

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I think Danny is really
nervous over there.

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I can see he's sweating.

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You think he gonna sleep
in a doghouse tonight?

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[all laughing]

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Danny, you know there's
no way you can win this thing.

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If you win, you lose.
If you lose, you lose.

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-So, what are you still doing?
-[Danny] I'm poaching shrimps.

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-You cooked them perfectly.
-Oh, thank you.

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Let's hear it for Fany
and Danny, everyone.

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-[audience cheering]
-[Wolfgang] Yeah!

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This is the best.

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[Antonia] We got four minutes
on the clock.

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[Danny] I grab the vegetables
from the salamander,

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put them in the food processor
with the pepitas,

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but while I'm blitzing,
I remember --

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"Oh, my God, I forgot
to toast the pepitas."

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But it's too late.

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I grab my tostadas, I smear
a little bit of the sikil pak

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00:07:31,467 --> 00:07:34,100
on top of them,
a little bit of the shrimp.

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Only two minutes left.

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Fany, you gotta get stuff
on the plate.

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[Fany] I just put the mascarpone
in each plate,

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then I grab some the apples,

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00:07:43,667 --> 00:07:45,166
grab some
of the candied pepitas,

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and I put them all over, but
the caramel hasn't finished.

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It's not as dark as
I'd like it to be,

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so we're down to the wire.
-Danny, you got 60 seconds.

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00:07:54,867 --> 00:07:57,166
I'm just like a chicken
without a head.

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I can't have my son thinking
that Danny's the better chef,

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00:08:00,433 --> 00:08:02,166
but it's not looking good.

200
00:08:03,266 --> 00:08:04,500
OK, OK.

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00:08:07,000 --> 00:08:07,967
[Bobby] Fifteen seconds.

202
00:08:08,133 --> 00:08:09,200
You got it, Fany, let's go!

203
00:08:09,367 --> 00:08:11,166
[Fany] I'm trying
to finish the caramel.

204
00:08:11,333 --> 00:08:12,467
[Antonia] Come on, come on!

205
00:08:12,467 --> 00:08:15,266
I put some heavy cream
so it's saucy,

206
00:08:15,433 --> 00:08:18,667
and I add some pepitas.
-You gotta plate, gotta plate!

207
00:08:18,834 --> 00:08:22,000
[Fany] As I'm pouring,
I realize that it's too thick.

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00:08:22,000 --> 00:08:24,567
Go, go, go!
Pour, pour, pour!

209
00:08:24,567 --> 00:08:26,967
[audience]
...three, two, one, whoo!

210
00:08:27,133 --> 00:08:28,567
-[bell dings]
-All right.

211
00:08:28,567 --> 00:08:30,700
-Oh, my God!
-[all clapping]

212
00:08:30,867 --> 00:08:32,300
[Fany]
It is a mess on the plate.

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00:08:32,467 --> 00:08:34,467
I haven't even looked at what
Danny's done,

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00:08:34,633 --> 00:08:37,667
but hoping that he screwed up
somehow as well.

215
00:08:39,367 --> 00:08:42,266
Fany and Danny, what's more
important, beating each other

216
00:08:42,433 --> 00:08:44,100
or beating this one right
in the middle?

217
00:08:44,266 --> 00:08:45,800
-I think beating...
-Beating Bobby.

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00:08:45,967 --> 00:08:50,467
I'm really glad that everybody
has their priorities straight.

219
00:08:52,500 --> 00:08:53,967
Chef Danny,
tell us what you made.

220
00:08:54,133 --> 00:08:58,767
I made a sikil pak tostada,
poached shrimp on top.

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00:08:58,767 --> 00:09:00,567
The shrimp is cooked perfectly,

222
00:09:00,734 --> 00:09:03,367
and the sikil pak feels
very fresh and bright,

223
00:09:03,367 --> 00:09:06,967
but I think to really get
the full flavor of the pepita,

224
00:09:07,133 --> 00:09:09,100
it needed to toast.

225
00:09:09,266 --> 00:09:11,767
[Wolfgang] I love the crunch
of the pepitas.

226
00:09:11,767 --> 00:09:14,166
The shrimps are good,
but I thought the presentation

227
00:09:14,333 --> 00:09:16,100
was a little messy.

228
00:09:16,100 --> 00:09:18,400
Chef Fany, what did you make?

229
00:09:18,567 --> 00:09:22,367
I made a pepita caramel parfait.

230
00:09:24,300 --> 00:09:27,166
This is the most brilliant way
to incorporate the pepita,

231
00:09:27,166 --> 00:09:28,467
like a pepita caramel.

232
00:09:28,633 --> 00:09:31,000
The caramel, unfortunately,
has really seized up.

233
00:09:31,867 --> 00:09:36,066
I love the pepitas with
the sugar, with the cinnamon,

234
00:09:36,233 --> 00:09:39,367
but the caramel could have
been darker.

235
00:09:39,533 --> 00:09:41,266
Work a little bit
on the presentation,

236
00:09:41,433 --> 00:09:43,000
and you beat Bobby easy.

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00:09:44,066 --> 00:09:46,667
Give Wolfgang
and I just a second to discuss.

238
00:09:46,834 --> 00:09:49,567
[Fany] Danny and my presentation
needed work,

239
00:09:49,567 --> 00:09:52,567
so I'm hoping the flavors
are enough

240
00:09:52,734 --> 00:09:54,867
to be able to make it
to the next round.

241
00:09:54,867 --> 00:09:57,300
The chef moving forward
tonight is...

242
00:09:57,467 --> 00:09:59,700
[tense music plays]

243
00:10:01,100 --> 00:10:02,166
...Chef Danny.

244
00:10:02,333 --> 00:10:04,367
-[audience cheering]
-[indistinct]

245
00:10:04,533 --> 00:10:08,467
Even though I didn't prove
to Gael that Mommy

246
00:10:08,467 --> 00:10:10,967
-Good job.
-[Fany]...is a better chef
than Papi,

247
00:10:11,133 --> 00:10:13,767
I still think that
he's gonna be proud.

248
00:10:13,767 --> 00:10:17,166
Danny, do you think your wife
will ever forgive you?

249
00:10:18,400 --> 00:10:20,767
I don't know.
I think I have to cook tonight.

250
00:10:20,934 --> 00:10:22,166
I don't think you have
to cook.

251
00:10:22,333 --> 00:10:24,467
You better go and buy
her a nice piece

252
00:10:24,467 --> 00:10:26,300
of jewelry or something.
-[Antonia] Exactly.

253
00:10:26,467 --> 00:10:27,467
[all laughing]

254
00:10:29,800 --> 00:10:32,100
[upbeat music plays]

255
00:10:34,567 --> 00:10:36,667
All right, Danny,
congratulations, uh,

256
00:10:37,600 --> 00:10:40,000
on beating your wife.
-Thank you, Chef.

257
00:10:40,166 --> 00:10:41,667
-[all laughing]
-Good luck.

258
00:10:42,900 --> 00:10:44,166
All right, so what are
we cooking tonight?

259
00:10:44,333 --> 00:10:46,767
-What is your signature dish?
-My signature dish is...

260
00:10:46,934 --> 00:10:49,767
♪♪

261
00:10:49,767 --> 00:10:50,867
...steak torta.

262
00:10:51,033 --> 00:10:51,867
Steak torta?

263
00:10:52,033 --> 00:10:53,567
-Ahh.
-Ohh.

264
00:10:53,567 --> 00:10:54,667
[Bobby] I like that.

265
00:10:54,667 --> 00:10:57,667
A little Mexican steak sandwich,
yes.

266
00:10:57,834 --> 00:11:00,066
All right,
45 minutes on the clock.

267
00:11:00,233 --> 00:11:02,200
-Let's go!
-[audience cheering]

268
00:11:06,667 --> 00:11:08,767
So let's talk about
a steak torta.

269
00:11:08,767 --> 00:11:11,700
It's essentially a
Mexican-inspired steak sandwich.

270
00:11:11,867 --> 00:11:14,166
I would sear the meat
really well.

271
00:11:14,166 --> 00:11:17,166
And I think the bread
has to be really tender

272
00:11:17,333 --> 00:11:20,100
to soak up all the juices
of the meat.

273
00:11:20,100 --> 00:11:22,867
Danny, did you make it
for your wife also?

274
00:11:23,033 --> 00:11:24,567
I have made it
for my wife, yes.

275
00:11:24,567 --> 00:11:27,000
-It's amazing.
-Thank you, my love.

276
00:11:27,000 --> 00:11:30,867
So a classic steak torta has
to have a refried bean base,

277
00:11:30,867 --> 00:11:34,066
good cut of meat,
and pickled vegetables.

278
00:11:34,233 --> 00:11:36,166
Danny, what kind of meat
are you using?

279
00:11:36,166 --> 00:11:39,200
[Danny]
A cut called teres major,
it has a texture of

280
00:11:39,367 --> 00:11:43,300
a filet mignon, but the taste
of a skirt steak.

281
00:11:43,467 --> 00:11:45,567
Bobby, what kind of meat
you are having?

282
00:11:45,567 --> 00:11:47,400
[Bobby]
Spice-rubbed skirt steak.

283
00:11:47,567 --> 00:11:52,166
I'm making spice-rubbed
skirt steak torta with avocado

284
00:11:52,333 --> 00:11:55,867
and charred jalapeno relish,
and some red chili fries.

285
00:11:55,867 --> 00:11:58,767
-I got some American cheese.
-[Antonia] No!

286
00:11:58,767 --> 00:11:59,967
[all laughing]

287
00:12:00,200 --> 00:12:01,667
Chefs, 36 minutes to go.

288
00:12:03,367 --> 00:12:05,567
All right, Danny,
teres major, you're making

289
00:12:05,567 --> 00:12:07,600
your own sort of, like,
wet seasoning for it?

290
00:12:07,767 --> 00:12:08,867
Yeah, exactly.

291
00:12:08,867 --> 00:12:12,500
The marinade, it's soy sauce,
lime and rice vinegar.

292
00:12:12,667 --> 00:12:14,467
And then I see chicharrón.

293
00:12:14,633 --> 00:12:16,567
The chicharrón is just to give
it a little crunch at the end,

294
00:12:16,567 --> 00:12:18,266
to give it a little texture.
-So it's almost like putting,

295
00:12:18,266 --> 00:12:20,300
like, potato chips inside
your sandwich.
-Yeah, exactly.

296
00:12:20,467 --> 00:12:21,867
-[Antonia] Right?
But instead we're gonna --
-That's the same idea.

297
00:12:21,867 --> 00:12:23,900
All right, Fany, you're,
like, cheering him on

298
00:12:24,066 --> 00:12:25,367
right now.
-Oh, my God, I'm so excited!

299
00:12:25,367 --> 00:12:27,166
-So you're not mad anymore?
-No, no, no.

300
00:12:27,333 --> 00:12:29,266
-[Antonia] OK, good.
-Bobby, he doesn't know
what's coming.

301
00:12:29,433 --> 00:12:30,834
[audience] Ooh!

302
00:12:30,834 --> 00:12:33,400
Is this, like, the sandwich,
though, that'll, like,
keep you married?

303
00:12:33,567 --> 00:12:35,900
-Yeah.
-You heard that?

304
00:12:36,066 --> 00:12:37,266
-Yeah, I heard that.
-OK, take note.

305
00:12:37,266 --> 00:12:38,367
OK, good.

306
00:12:40,100 --> 00:12:41,400
[Bobby] I'm making
a smoked chili sauce.

307
00:12:41,567 --> 00:12:43,400
It's chipotle chilies,
some mayonnaise,

308
00:12:43,567 --> 00:12:45,100
some Dijon mustard, some honey.

309
00:12:45,100 --> 00:12:47,600
This is gonna bring heat,
acidity, and some sweetness.

310
00:12:48,767 --> 00:12:50,467
Well, that's not very good.

311
00:12:50,467 --> 00:12:52,000
It's actually really good.

312
00:12:52,000 --> 00:12:53,400
[all laughing]

313
00:12:53,567 --> 00:12:54,800
I'm using some white
American cheese.

314
00:12:54,967 --> 00:12:56,567
-I know, you mentioned it.
-Yeah, did I?

315
00:12:56,567 --> 00:12:58,367
-[Antonia] Yeah.
-I'm really excited about that.

316
00:12:58,533 --> 00:13:00,166
[Antonia]
Um, is white American cheese,

317
00:13:00,333 --> 00:13:01,867
like, really good
on steak tortas?

318
00:13:02,033 --> 00:13:04,900
-No, it's not.
-[all laughing]

319
00:13:05,066 --> 00:13:06,066
[Bobby] American cheese
is good on everything.

320
00:13:06,233 --> 00:13:07,100
[Danny]
Oh, I love American cheese.

321
00:13:07,266 --> 00:13:08,667
It just doesn't go with a torta.

322
00:13:08,834 --> 00:13:10,100
What's making me very nervous

323
00:13:10,266 --> 00:13:11,867
is that Bobby's not
breaking a sweat.

324
00:13:12,033 --> 00:13:15,066
And I can't lose today
because beating Bobby

325
00:13:15,233 --> 00:13:17,200
will prove to Gael that
Papi is a great chef.

326
00:13:17,367 --> 00:13:19,100
[tense music plays]

327
00:13:21,266 --> 00:13:22,667
[Wolfgang]
We got 30 minutes to go.

328
00:13:22,834 --> 00:13:24,567
[audience clapping] Whoo!

329
00:13:26,967 --> 00:13:29,166
Everything on
Chef Danny's station

330
00:13:29,166 --> 00:13:30,967
sounds so delicious.

331
00:13:31,133 --> 00:13:33,266
The textures, he's talking
about, like, chicharrón that

332
00:13:33,433 --> 00:13:34,633
are going in with the steak.

333
00:13:34,633 --> 00:13:37,367
He's doing a black bean paste
that's going at the bottom.

334
00:13:37,367 --> 00:13:38,500
Then I go over
to Bobby's station.

335
00:13:38,667 --> 00:13:40,266
He's being very, very specific.

336
00:13:40,433 --> 00:13:43,100
It's like a sauce,
a cheese, steak,

337
00:13:43,266 --> 00:13:46,567
and I tasted a sauce,
and it's really good.

338
00:13:46,734 --> 00:13:48,667
[Danny] So the next thing
I start working on is

339
00:13:48,667 --> 00:13:50,100
pickled vegetables.

340
00:13:50,266 --> 00:13:53,367
So I grab some cauliflower,
jalapenos, and carrots.

341
00:13:53,533 --> 00:13:55,166
I want to get them really tiny.

342
00:13:55,333 --> 00:13:57,467
[Fany speaking Spanish]

343
00:13:57,633 --> 00:13:58,867
[Danny] But I hear Fany's voice.

344
00:13:59,033 --> 00:14:01,533
[Fany speaking Spanish]

345
00:14:04,000 --> 00:14:07,967
[Danny]
Having Fany in the audience
is great, but at the same time,

346
00:14:08,133 --> 00:14:11,000
don't backseat cook. [laughs]

347
00:14:11,166 --> 00:14:12,867
[Bobby] It's time to fry
my french fries.

348
00:14:13,033 --> 00:14:16,000
I blanch them in oil at
300 degrees,

349
00:14:16,000 --> 00:14:18,767
and then the 375-degree fry
at the end

350
00:14:18,767 --> 00:14:20,567
makes them
golden-brown and crispy.

351
00:14:22,000 --> 00:14:23,367
[Danny]
I have to finish my beans.

352
00:14:23,367 --> 00:14:24,900
[Wolfgang]
Are the beans cooked?

353
00:14:25,066 --> 00:14:26,967
-[Danny] Yes, they are cooked.
-OK.

354
00:14:27,133 --> 00:14:29,266
[Danny] Put it on the pan
with a little bit of onion,

355
00:14:29,266 --> 00:14:31,467
start mashing them,
and then add a little bit

356
00:14:31,633 --> 00:14:34,100
of chorizo.
-Only 21 minutes left.

357
00:14:35,467 --> 00:14:37,667
[Danny] Next, I'm gonna put
my steaks on the plancha,

358
00:14:37,834 --> 00:14:39,100
let them cook off.

359
00:14:39,100 --> 00:14:42,567
So it's interesting,
Danny can cook his steak rare

360
00:14:42,567 --> 00:14:45,967
or medium rare the way he wants.
His skirt steak is very thin.

361
00:14:46,133 --> 00:14:49,567
Bobby has to be really careful
of not overcooking it.

362
00:14:49,734 --> 00:14:51,367
I just love the flavor
of skirt steak.

363
00:14:51,367 --> 00:14:53,100
I'm gonna put a spice rub on it.

364
00:14:53,266 --> 00:14:56,100
There's paprika, ancho chiles,
there's New Mexico chiles,

365
00:14:56,266 --> 00:14:58,266
and I sear 'em in
a cast-iron pan very hot,

366
00:14:58,433 --> 00:15:00,500
so that the spice rub
becomes a crust.

367
00:15:00,667 --> 00:15:02,767
While that's happening,
I'm making an avocado

368
00:15:02,767 --> 00:15:05,600
and charred jalapeno relish,
and then for the bread,

369
00:15:05,767 --> 00:15:09,000
it's kind of like a Cuban roll.
It's very soft and pillowy.

370
00:15:09,000 --> 00:15:10,300
I'm just gonna toast 'em

371
00:15:11,300 --> 00:15:12,367
[Danny] For my bread,

372
00:15:12,367 --> 00:15:14,000
I just need to get
a little color on it.

373
00:15:14,000 --> 00:15:16,900
It looks like Danny spread
a big nugget of butter onto

374
00:15:17,066 --> 00:15:19,467
his bread, doing like
a quick little toast.

375
00:15:19,633 --> 00:15:21,367
I mean, here's the thing,
though, it's like so annoying

376
00:15:21,367 --> 00:15:23,500
is that Bobby's been down
to the wire so many times.
-Yeah.

377
00:15:23,667 --> 00:15:25,266
[Antonia] And he always ends up
pulling it off.

378
00:15:25,433 --> 00:15:27,200
So, Chef, you've been

379
00:15:27,367 --> 00:15:29,467
the chef of the Oscars for what?
-30 years.

380
00:15:29,467 --> 00:15:33,066
I think to mess with Bobby,
like, host your own award show.

381
00:15:33,233 --> 00:15:34,166
You mean The Bobbys?

382
00:15:34,333 --> 00:15:35,300
[all laughing]

383
00:15:36,567 --> 00:15:38,900
[triumphant fanfare plays]

384
00:15:41,400 --> 00:15:43,200
In Hollywood, you get an Oscar.

385
00:15:43,367 --> 00:15:45,300
At this show,
we call it the Bobbys.

386
00:15:45,467 --> 00:15:46,367
I like it.

387
00:15:46,367 --> 00:15:50,600
Well, the biggest Food Network
star is...

388
00:15:50,767 --> 00:15:52,867
[drum roll intensifies]

389
00:15:54,567 --> 00:15:56,500
...Antonio Lofaso.

390
00:15:56,667 --> 00:15:58,000
It's me?

391
00:15:58,000 --> 00:16:01,700
Are you serious?
Oh, my goodness.

392
00:16:01,867 --> 00:16:03,800
I just wanna say thank you
so much, specifically...

393
00:16:03,967 --> 00:16:05,233
-You're so welcome.
-...to Chef Wolfgang.

394
00:16:05,233 --> 00:16:09,200
I wanna say thank you to Fany.
I wanna say thank you to Danny.

395
00:16:09,367 --> 00:16:11,266
And I don't wanna say
thank you to Bobby.

396
00:16:11,266 --> 00:16:13,166
-[Wolfgang] No?
-[Bobby] Thank you.

397
00:16:13,166 --> 00:16:14,567
OK, I'm gonna go back
to my seat now.

398
00:16:14,567 --> 00:16:16,000
-[Wolfgang] OK, good.
-[audience clapping]

399
00:16:16,166 --> 00:16:20,367
And the best chef in
the "Beat Bobby Flay"
arena is...

400
00:16:21,367 --> 00:16:23,767
he's an Iron Chef...
-Iron Chef?

401
00:16:23,934 --> 00:16:26,700
...he's a winner
of James Beard Award.

402
00:16:26,867 --> 00:16:29,166
-Wolfgang Puck?
-Me, Wolfgang Puck, yes.

403
00:16:29,166 --> 00:16:30,567
[all laughing]

404
00:16:30,734 --> 00:16:34,000
-I'll thank my mother and Bobby.
-Thank you very much.

405
00:16:34,000 --> 00:16:35,700
See you next year
at the Bobbys.

406
00:16:35,867 --> 00:16:37,767
OK, see you later.

407
00:16:37,767 --> 00:16:39,467
I guess I got left out
of the Bobbys this year.

408
00:16:39,467 --> 00:16:41,600
That's OK, I have a lot to do.

409
00:16:41,767 --> 00:16:42,967
[Wolfgang]
What else do you have to make?

410
00:16:43,133 --> 00:16:44,166
[Bobby]
I have to make the avocado.

411
00:16:44,333 --> 00:16:45,700
Oh, I got to put jalapenos
in there.

412
00:16:45,867 --> 00:16:47,400
-It's bland, right?
-Ah, yeah, you're right.

413
00:16:50,400 --> 00:16:51,800
[Fany speaking Spanish]

414
00:16:51,967 --> 00:16:53,066
[Wolfgang] All right, Danny.

415
00:16:53,233 --> 00:16:54,900
-What are you doing here?
-[Danny] Cooking my meat.

416
00:16:55,066 --> 00:16:56,867
[Wolfgang]
How are you going to cook it,
medium rare or...?

417
00:16:57,033 --> 00:16:57,967
[Danny] Medium rare.

418
00:16:58,133 --> 00:16:59,867
You know, I -- I like
my beef pretty rare,

419
00:17:00,100 --> 00:17:02,000
so I have a little bite.
-[Danny] Oh, OK.

420
00:17:02,166 --> 00:17:03,967
Sounds good.

421
00:17:04,133 --> 00:17:06,400
-Mmm, I love the lime on it.
-Thank you.

422
00:17:06,567 --> 00:17:08,166
[Wolfgang] But it needs a little
more, you can see.

423
00:17:08,166 --> 00:17:09,400
Yeah, yeah, yeah.

424
00:17:09,567 --> 00:17:11,000
Oh, my God, it's raw.

425
00:17:11,000 --> 00:17:12,567
If I don't get
the steak cooked,

426
00:17:12,734 --> 00:17:14,066
I won't be able to serve this.

427
00:17:18,600 --> 00:17:19,867
[Antonia]
Only four minutes left.

428
00:17:20,033 --> 00:17:22,166
[Danny] My steak still needs
to be cooked.

429
00:17:22,333 --> 00:17:24,667
That needed to be started
way earlier.

430
00:17:24,834 --> 00:17:26,467
[Danny] The fastest way
is just to slice it up,

431
00:17:26,467 --> 00:17:29,266
put it back on the plancha,
and I hope for the best.

432
00:17:31,166 --> 00:17:32,967
[Bobby] I slather some
smoked chili sauce,

433
00:17:33,133 --> 00:17:34,567
a couple pieces
of American cheese.

434
00:17:34,567 --> 00:17:37,266
There's your American cheese.
You're so happy about it.

435
00:17:37,433 --> 00:17:38,467
[Bobby]
I'm choosing American cheese

436
00:17:38,633 --> 00:17:40,000
because it's the perfect
melting cheese.

437
00:17:40,166 --> 00:17:41,867
But I'm also gonna add
some Mexican cheese,

438
00:17:41,867 --> 00:17:44,400
a Cotija cheese, because it
actually gives it some texture

439
00:17:44,567 --> 00:17:45,800
and tons of flavor.

440
00:17:46,700 --> 00:17:47,900
[Antonia] Chefs, three minutes.

441
00:17:49,567 --> 00:17:52,166
[Danny] I'm putting beans
all over my slices of bread.

442
00:17:52,333 --> 00:17:54,166
My steak,
it's a little bit charred,

443
00:17:54,166 --> 00:17:57,100
but I think it should be fine.
And then I add the chicharrón.

444
00:17:58,066 --> 00:18:02,400
[Bobby]
I put one layer of steak,
then I add the avocado relish,

445
00:18:02,567 --> 00:18:05,000
Cotija cheese.
-[Antonia] Thirty seconds.

446
00:18:06,000 --> 00:18:07,700
[Fany speaking Spanish]

447
00:18:07,867 --> 00:18:10,266
The fries, I take 'em out.
They look nice and golden brown,

448
00:18:10,433 --> 00:18:11,867
and I'm gonna hit 'em
with the seasoning mix.

449
00:18:12,033 --> 00:18:15,767
[audience] Nine, eight, seven,

450
00:18:15,767 --> 00:18:18,800
six, five, four,

451
00:18:18,967 --> 00:18:22,066
three, two, one.

452
00:18:22,233 --> 00:18:23,066
[all cheering]

453
00:18:23,233 --> 00:18:24,367
Oh, my God!

454
00:18:24,533 --> 00:18:27,066
That was harder than I thought
it was gonna be.

455
00:18:27,233 --> 00:18:30,100
[Danny & Fany
speaking Spanish]

456
00:18:30,100 --> 00:18:33,166
[Danny]
Hey, I love french fries,
but french fries and a torta,

457
00:18:33,333 --> 00:18:35,200
I have never had
before in my life.

458
00:18:37,000 --> 00:18:40,300
All right, now we'd like
to introduce you to your judges.

459
00:18:40,467 --> 00:18:44,367
First up, the owner
of Katz's Deli, Jake Dell.

460
00:18:44,533 --> 00:18:48,867
Next, the creator and host
of Mama Tanya's Kitchen,

461
00:18:48,867 --> 00:18:50,800
Mama Tanya.

462
00:18:50,967 --> 00:18:53,100
[Antonia]
And Chef Emilio Cerra.

463
00:18:55,567 --> 00:18:57,567
All right, judges, please start
with what's in front of you.

464
00:18:57,734 --> 00:18:59,000
[tense music plays]

465
00:19:00,767 --> 00:19:04,467
First off, as someone who enjoys
a good meat-to-bread ratio,

466
00:19:04,467 --> 00:19:06,767
this was it.
The cheese was wonderful.

467
00:19:06,767 --> 00:19:08,266
There was a good amount of heat.

468
00:19:08,433 --> 00:19:10,200
I wish the beef had been
cut maybe thicker,

469
00:19:10,367 --> 00:19:11,767
so it was more present.

470
00:19:11,767 --> 00:19:14,800
And then I love fries with
sandwiches, so that's a win.

471
00:19:14,967 --> 00:19:16,700
[Mama Tanya] The steak
was beautifully charred.

472
00:19:16,867 --> 00:19:20,066
I really enjoyed
the smokiness and the sauce.

473
00:19:20,233 --> 00:19:23,467
But if we're gonna do cilantro,
let's do cilantro.

474
00:19:23,633 --> 00:19:25,767
Like, girl, either give me
a bouquet or a salad

475
00:19:25,934 --> 00:19:28,400
or give me nothing at all.
-[all laughing]

476
00:19:29,867 --> 00:19:32,667
Judges, please try
the second sandwich.

477
00:19:32,667 --> 00:19:35,533
♪♪

478
00:19:38,000 --> 00:19:41,567
I was really excited to see
chicharrón inside of this.

479
00:19:41,567 --> 00:19:45,166
They gave it some nice crunch,
but I wanted more meat,

480
00:19:45,333 --> 00:19:48,467
or more lettuce, or more tomato,
or more something.

481
00:19:48,633 --> 00:19:50,200
[Emilio]
Agree with the garnishes.

482
00:19:50,367 --> 00:19:51,500
I wish there was more
of the beans,

483
00:19:51,667 --> 00:19:53,300
more of the lettuce,
more of the tomato,

484
00:19:53,467 --> 00:19:56,467
but the beef itself,
great flavor, great char.

485
00:19:56,467 --> 00:19:58,100
Some pieces were
a little overcooked,

486
00:19:58,100 --> 00:20:00,767
and I gotta say, I really
love these veggies here.

487
00:20:00,767 --> 00:20:02,100
I thought they were bright.

488
00:20:02,100 --> 00:20:04,100
Judges, if you could take
a card and vote.

489
00:20:05,266 --> 00:20:07,166
[Danny] I really think
I brought the flavor,

490
00:20:07,166 --> 00:20:09,066
but at the same time,
they really like

491
00:20:09,233 --> 00:20:11,100
the American cheese
and the Cotija.

492
00:20:11,266 --> 00:20:12,567
I think it's a complete toss-up.

493
00:20:14,000 --> 00:20:14,967
And the winner is...

494
00:20:15,133 --> 00:20:17,166
♪♪

495
00:20:18,467 --> 00:20:19,567
...Chef Bobby Flay.

496
00:20:19,567 --> 00:20:22,200
-[audience cheering]
-Ohh.

497
00:20:22,367 --> 00:20:25,767
This experience was amazing,
and it's just part of my growth

498
00:20:25,934 --> 00:20:28,266
as a chef, father,
and as a husband.

499
00:20:28,266 --> 00:20:30,100
I mean, who gets to cook
against his wife

500
00:20:30,266 --> 00:20:32,066
and have bragging rights
that he's a better cook?

501
00:20:33,567 --> 00:20:36,600
We gotta pick the dish
that has the most yeow,

502
00:20:36,767 --> 00:20:40,166
and Chef Bobby, your dish
was the yeow dish today.

503
00:20:41,767 --> 00:20:45,900
Bobby, at your age, how many
more prizes you wanna win?

504
00:20:46,066 --> 00:20:48,166
Let the young people
come up like me.

505
00:20:48,166 --> 00:20:50,166
Maybe next time
you put me on the show.

506
00:20:50,166 --> 00:20:52,567
I would pay so much money
to see all of this.

507
00:20:53,767 --> 00:20:56,700
I'm staking my claim
in the torta-making game.

508
00:20:56,867 --> 00:20:58,800
[audience cheering]