1 00:00:01,567 --> 00:00:02,767 I'm Bobby Flay, each week, 2 00:00:02,934 --> 00:00:05,367 one brave chef will try to take me down in my house. 3 00:00:05,534 --> 00:00:06,501 This is my show. 4 00:00:06,667 --> 00:00:08,167 Today it is, tomorrow, who knows? 5 00:00:08,334 --> 00:00:09,767 -Ooh! -Trash talking. 6 00:00:09,767 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 7 00:00:12,934 --> 00:00:15,567 -[bell rings] -Round one, to get to me, two contenders have to go 8 00:00:15,734 --> 00:00:18,267 through each other using an ingredient of my choice. 9 00:00:18,434 --> 00:00:19,667 It's do or die, Bobby. 10 00:00:19,667 --> 00:00:21,901 [Bobby] Two people that know me well will decide 11 00:00:22,067 --> 00:00:24,267 who's got the skills to beat me. -Yeah! 12 00:00:24,267 --> 00:00:26,100 -[bell rings] -[Bobby] Round two, I go head-to-head 13 00:00:26,267 --> 00:00:27,767 with the winning contender. -Let's go! 14 00:00:27,767 --> 00:00:31,167 [Bobby] It's their turn to surprise me with their signature dish. 15 00:00:31,167 --> 00:00:32,267 -What? -Ah! 16 00:00:32,434 --> 00:00:33,501 Don't try this at home. 17 00:00:33,667 --> 00:00:35,667 [Sunny] I know you did it, Bobby! 18 00:00:35,834 --> 00:00:36,801 [Bobby] Bottom line? 19 00:00:36,968 --> 00:00:38,567 You're gonna run out of time! 20 00:00:38,734 --> 00:00:40,400 Everyone's out to beat me. 21 00:00:40,567 --> 00:00:42,567 -[fingers snap] -[bell rings] 22 00:00:42,567 --> 00:00:43,701 [audience cheering] 23 00:00:45,267 --> 00:00:47,000 [Bobby] How's everybody doing tonight? 24 00:00:47,000 --> 00:00:48,467 I'm all prepped and ready to roll, 25 00:00:48,634 --> 00:00:50,701 but these two want me to wrap it up. 26 00:00:50,868 --> 00:00:53,367 From Food Network, it's Katie Lee Biegel 27 00:00:53,534 --> 00:00:56,400 and comedian and podcaster Paul Scheer. 28 00:00:56,567 --> 00:00:58,100 -[Paul] Oh, hey. -[Katie] Hello! 29 00:00:58,267 --> 00:00:59,667 -Good to be here, it's so fun. -Ready to do this? 30 00:00:59,834 --> 00:01:02,000 -We're gonna get this guy? -Come on, let's go. 31 00:01:02,167 --> 00:01:03,467 [audience cheering] 32 00:01:03,634 --> 00:01:04,667 Whoo! 33 00:01:04,667 --> 00:01:06,367 -Yeah. -All right. 34 00:01:06,367 --> 00:01:07,667 You love people cheering for you. 35 00:01:07,834 --> 00:01:11,267 -I love it more than anything. -I do like a cheering section. 36 00:01:11,434 --> 00:01:13,667 I've kind of built this in my house now. 37 00:01:13,834 --> 00:01:15,767 -So whenever I'm just doing anything, you know... -Exactly. 38 00:01:15,767 --> 00:01:17,567 ...turn on the TV, I get the cheer. 39 00:01:17,567 --> 00:01:18,968 [all laughing] 40 00:01:19,133 --> 00:01:22,267 [Bobby] Paul Scheer, he has a very, very successful podcast 41 00:01:22,267 --> 00:01:23,801 called "How Did This Get Made?" 42 00:01:23,968 --> 00:01:25,367 You're selling out theaters with your podcast, 43 00:01:25,367 --> 00:01:26,701 which is insane. -[Paul] Yeah, yeah, yeah. 44 00:01:26,868 --> 00:01:28,300 We tour around the country, the world. 45 00:01:28,467 --> 00:01:30,100 I wonder if we can do a version 46 00:01:30,267 --> 00:01:32,167 of "How Did This Get Made Beat Bobby Flay." 47 00:01:32,334 --> 00:01:33,601 [all laughing] 48 00:01:33,601 --> 00:01:36,067 Well, Bobby, you've had so many great appearances in film. 49 00:01:36,234 --> 00:01:38,267 Oh, OK, would you chill out? 50 00:01:38,267 --> 00:01:41,300 Bobby is obviously a tremendously talented chef, 51 00:01:41,467 --> 00:01:43,667 an author, but you also are an actor. 52 00:01:43,834 --> 00:01:45,801 They usually make me play a version of myself. 53 00:01:45,968 --> 00:01:47,467 -When I was on "Entourage"... -Yes. 54 00:01:47,467 --> 00:01:48,801 ...I played Bobby Flay. 55 00:01:48,968 --> 00:01:50,467 -Right. -I was on "Law and Order." 56 00:01:50,467 --> 00:01:52,367 "Law and Order," what was your character's name? 57 00:01:52,367 --> 00:01:53,767 Uh...Bobby Flay. 58 00:01:53,934 --> 00:01:55,000 [all laughing] 59 00:01:55,000 --> 00:01:58,067 One of his great roles was his Christmas movie. 60 00:01:58,234 --> 00:02:00,400 [Paul] Ooh, I've heard about this Christmas movie. 61 00:02:00,567 --> 00:02:02,067 I don't know why people want me to be in stuff. 62 00:02:02,234 --> 00:02:03,234 I cannot do it. 63 00:02:03,234 --> 00:02:05,567 Well, Bobby, speaking of bad performances, 64 00:02:05,567 --> 00:02:07,267 I hope that you're gonna have another one tonight. 65 00:02:07,267 --> 00:02:08,501 [audience laughing] 66 00:02:08,667 --> 00:02:10,267 We're gonna bring you down, Bobby. 67 00:02:10,434 --> 00:02:11,567 -I'm ready. -Let's do it. 68 00:02:13,667 --> 00:02:15,367 Our first contender made a name for herself 69 00:02:15,534 --> 00:02:17,300 with her Afro-Caribbean cooking. 70 00:02:17,467 --> 00:02:19,667 She may have lost to your Titans on "Triple Threat," 71 00:02:19,667 --> 00:02:22,901 but tonight she is here to take her vengeance out on you. 72 00:02:24,000 --> 00:02:26,267 -It's Chef Rashida Holmes. -[audience cheering and clapping] 73 00:02:26,434 --> 00:02:27,267 Yeah! 74 00:02:27,267 --> 00:02:28,267 [audience] Whoo! 75 00:02:29,501 --> 00:02:31,601 -What's up, Rashida? -What's up, Bobby? 76 00:02:31,767 --> 00:02:33,567 -Nice to see you. -Nice to see you. 77 00:02:33,734 --> 00:02:35,801 I already feel the tension, it's palpable. 78 00:02:35,968 --> 00:02:36,868 [all laughing] 79 00:02:38,100 --> 00:02:40,501 Our next contestant cooks global fare 80 00:02:40,667 --> 00:02:43,400 on super yachts all around the world. 81 00:02:44,467 --> 00:02:46,000 This is my normal pause I normally take, 82 00:02:46,000 --> 00:02:47,133 everybody just wait. -[all laughing] 83 00:02:48,567 --> 00:02:51,367 -[Paul] It's Chef Dave White. -[audience clapping] 84 00:02:51,367 --> 00:02:52,300 -All right. -[audience cheering] 85 00:02:52,467 --> 00:02:53,267 [upbeat music plays] 86 00:02:57,868 --> 00:03:00,267 Good evening, chefs. Here's the way it's gonna go. 87 00:03:00,267 --> 00:03:02,868 I'm gonna give you an ingredient of my choice, 88 00:03:02,868 --> 00:03:05,000 and you must make that ingredient the star 89 00:03:05,167 --> 00:03:07,100 of your dish. And that ingredient is... 90 00:03:08,167 --> 00:03:09,100 Chicken thighs. 91 00:03:09,100 --> 00:03:10,868 [audience] Ooh! 92 00:03:11,033 --> 00:03:12,501 [Dave] The biggest problem with chicken thighs is 93 00:03:12,667 --> 00:03:15,167 if you don't remove the bone, it will take longer to cook. 94 00:03:15,334 --> 00:03:17,501 So time is an element here. 95 00:03:17,667 --> 00:03:19,200 All right, guys, 20 minutes on the clock. 96 00:03:19,367 --> 00:03:20,234 You know what to do. 97 00:03:20,234 --> 00:03:21,901 Aim high with your chicken thighs. 98 00:03:22,067 --> 00:03:22,901 [bell rings] 99 00:03:23,067 --> 00:03:23,868 [audience cheering] 100 00:03:28,400 --> 00:03:29,667 [Bobby] I love chicken thighs. 101 00:03:29,667 --> 00:03:31,701 One of my favorite things to cook is a boneless 102 00:03:31,868 --> 00:03:33,300 skin-on chicken thigh. 103 00:03:33,300 --> 00:03:35,000 [Paul] I'm just going chicken taco, give it a little bit of spice. 104 00:03:35,167 --> 00:03:36,067 [Bobby] Or a lettuce wrap 105 00:03:36,067 --> 00:03:37,000 or something like that, yeah. -Yeah! 106 00:03:37,167 --> 00:03:38,267 [Bobby] Dave, what are you making? 107 00:03:38,267 --> 00:03:39,367 [Dave] Asian soup, 108 00:03:39,534 --> 00:03:41,467 like a Tom Kha Gai. -Thai soup. 109 00:03:41,634 --> 00:03:43,801 Just so you know, Dave's accent totally made up. 110 00:03:43,968 --> 00:03:45,767 He just wanted to bring that to you to make it feel like 111 00:03:45,934 --> 00:03:46,868 a little bit more refined. 112 00:03:46,868 --> 00:03:48,367 [all laughing] 113 00:03:48,367 --> 00:03:50,400 I'm using this chicken thigh in three different ways. 114 00:03:50,567 --> 00:03:52,968 I'm taking the skin and I'm gonna deep fry that, 115 00:03:53,133 --> 00:03:55,701 and then I'm gonna use the main part of the chicken thigh, 116 00:03:55,868 --> 00:03:57,968 season it with five spice and corn flour, 117 00:03:58,133 --> 00:03:59,567 and fry that as well. 118 00:03:59,567 --> 00:04:01,868 And then I'm gonna use the off cuts of that chicken 119 00:04:01,868 --> 00:04:04,501 thigh and put it into the coconut broth. 120 00:04:04,667 --> 00:04:06,167 Dave has the chicken skin in the fryer already. 121 00:04:06,334 --> 00:04:07,667 -I would do that, too. -[Paul] That's what you'd do. 122 00:04:07,834 --> 00:04:08,868 -[Katie] Totally. -[Bobby] Don't sleep on him. 123 00:04:10,000 --> 00:04:11,667 [Dave] I'm a head chef on a private island 124 00:04:11,834 --> 00:04:13,667 estate off the coast of Palm Beach, 125 00:04:13,667 --> 00:04:17,000 where I'm creating global cuisine every day. 126 00:04:17,000 --> 00:04:19,501 As a thrill seeker bachelor for most of my life, 127 00:04:19,667 --> 00:04:22,567 my career has taken me all over the world. 128 00:04:22,734 --> 00:04:25,501 I've cooked on super yachts, mountaintop chalets, 129 00:04:25,667 --> 00:04:27,467 and even in war zones. 130 00:04:27,634 --> 00:04:29,167 I've got a wife, and I've got a baby 131 00:04:29,334 --> 00:04:30,801 that's literally due now. 132 00:04:30,968 --> 00:04:33,267 So beating Bobby would be an amazing start to this new 133 00:04:33,434 --> 00:04:36,000 chapter I have on the land. Bobby, heaps of respect. 134 00:04:36,167 --> 00:04:37,767 But I'm taking you down. Watch out! 135 00:04:39,100 --> 00:04:40,467 [Bobby] Rashida, what are you making? 136 00:04:40,467 --> 00:04:42,000 [Rashida] Panko-crusted curry chicken 137 00:04:42,167 --> 00:04:44,200 with some pineapple chow. -I want that for lunch. 138 00:04:44,367 --> 00:04:45,400 -Yeah, it sounds good. -Me too! 139 00:04:45,567 --> 00:04:47,667 Hey, man, give me chicken. I'll fry it. 140 00:04:47,834 --> 00:04:49,501 I need to move quick because it's really important 141 00:04:49,667 --> 00:04:50,901 that I get those chicken thighs marinated 142 00:04:51,067 --> 00:04:52,367 for as long as possible. 143 00:04:52,534 --> 00:04:53,868 [Paul] There's something about what Rashida's doing 144 00:04:54,033 --> 00:04:56,200 where it's like a can't-miss dish, right? 145 00:04:56,367 --> 00:04:58,567 And I feel like with her Caribbean background, 146 00:04:58,734 --> 00:05:00,267 it feels like she's got the leg up, 147 00:05:00,434 --> 00:05:02,767 or the thigh up, on this competition. 148 00:05:02,934 --> 00:05:04,100 [all laughing] 149 00:05:05,267 --> 00:05:06,701 [Rashida] As the chef and owner of Bridgetown Roti, 150 00:05:06,868 --> 00:05:09,000 I'm bringing my family's Caribbean traditions to life 151 00:05:09,000 --> 00:05:11,667 with my own flair and modern technique. 152 00:05:11,834 --> 00:05:14,200 We started as a pop-up, but it grew into something 153 00:05:14,367 --> 00:05:15,567 I never could have believed. 154 00:05:15,567 --> 00:05:17,567 We were named Best New Restaurant in Los Angeles 155 00:05:17,567 --> 00:05:21,367 by Eater and Pop-Up of the Year by Esquire magazine. 156 00:05:21,534 --> 00:05:22,801 Last time I saw Bobby, 157 00:05:22,968 --> 00:05:24,868 I lost to his Titans on "Triple threat." 158 00:05:24,868 --> 00:05:27,167 It's a loss that haunts me to this day. 159 00:05:27,167 --> 00:05:29,167 If I can beat Bobby in his own house, 160 00:05:29,334 --> 00:05:31,467 no one's gonna remember my L to the Titans. 161 00:05:32,868 --> 00:05:36,467 All right, we are coming up on 15 minutes, y'all. 162 00:05:36,634 --> 00:05:39,767 -[audience cheering] -[Katie] Yeah. 163 00:05:39,934 --> 00:05:42,267 -Chef Rashida, how are you? -What's up? I'm good. 164 00:05:42,434 --> 00:05:43,467 How are you? 165 00:05:43,634 --> 00:05:44,801 [Katie] Ooh, is that ginger in there? 166 00:05:44,968 --> 00:05:46,601 [Rashida] That's ginger, garlic, a little Madras, 167 00:05:46,767 --> 00:05:47,901 and a little bit of lime juice. -Smells so good. 168 00:05:48,067 --> 00:05:49,467 Can you all smell that? 169 00:05:49,467 --> 00:05:50,901 [Rashida speaks indistinctly] There we go! 170 00:05:51,067 --> 00:05:52,801 So are we going to do, like, a quick marinade? 171 00:05:52,968 --> 00:05:53,868 [blender whirring] 172 00:05:54,033 --> 00:05:55,367 -What? -[all laughing] 173 00:05:55,534 --> 00:05:57,367 [Katie] I'm excited to try this. 174 00:05:57,367 --> 00:05:59,801 [Rashida] Yummy! 175 00:05:59,968 --> 00:06:02,667 -All right, Dave, that's ambitious to do a soup... -What's up? 176 00:06:02,834 --> 00:06:03,968 -...in 20 minutes. -I know! 177 00:06:03,968 --> 00:06:05,367 I just thought, I've got, like, the coconut milk, 178 00:06:05,367 --> 00:06:08,467 got lemongrass through there, ginger, shallot, garlic. 179 00:06:08,467 --> 00:06:09,667 Do you think you're gonna do this? 180 00:06:09,834 --> 00:06:11,267 [Dave] I'm gonna give it a good shot. 181 00:06:11,267 --> 00:06:14,467 I'm gonna let you cook, 'cause I'm a little worried right here. 182 00:06:14,634 --> 00:06:17,100 Twelve minutes and 45 seconds. 183 00:06:17,267 --> 00:06:18,601 [audience cheering] 184 00:06:18,767 --> 00:06:20,901 [Dave] I don't need that much time to build flavor, 185 00:06:21,067 --> 00:06:22,567 because I have a shortcut. 186 00:06:22,734 --> 00:06:24,601 I'm gonna use green curry paste. 187 00:06:24,767 --> 00:06:26,067 That curry paste is gonna bring a lot of 188 00:06:26,234 --> 00:06:27,100 flavor immediately. -Oh, yeah. 189 00:06:27,100 --> 00:06:28,968 [Bobby] It's a smart move. 190 00:06:29,133 --> 00:06:30,167 [Rashida] I'm a little bit worried that 191 00:06:30,334 --> 00:06:31,767 the chicken didn't have enough time to marinate, 192 00:06:31,934 --> 00:06:34,167 so I think if I can make a sauce from the marinade, 193 00:06:34,167 --> 00:06:36,467 it'll really help bring the flavors through. 194 00:06:36,634 --> 00:06:38,701 [Paul] We are coming up on seven minutes. 195 00:06:38,868 --> 00:06:40,467 [audience clapping] Whoo! 196 00:06:40,634 --> 00:06:42,400 Now, Dave, you're kind of doing, like, 197 00:06:42,567 --> 00:06:44,968 the fast version of a classic soup. 198 00:06:45,133 --> 00:06:47,501 Yes, sir -- it'll be great, if I get it done in time. 199 00:06:47,667 --> 00:06:48,734 It'll be great. 200 00:06:48,901 --> 00:06:50,367 [Paul] You only have six minutes and 30 seconds. 201 00:06:50,534 --> 00:06:51,501 Keep on cooking. 202 00:06:51,667 --> 00:06:53,300 Rashida, what do we got going on? 203 00:06:53,467 --> 00:06:56,100 I'm just making a very traditional Caribbean salsa, 204 00:06:56,100 --> 00:06:57,567 which we call pineapple chow. 205 00:06:57,567 --> 00:06:59,868 It's pineapples, carrots, jalapenos, 206 00:07:00,100 --> 00:07:01,801 lime juice, and cilantro. 207 00:07:01,968 --> 00:07:04,267 All right, let me ask you this question, is the soup cheating? 208 00:07:04,434 --> 00:07:06,601 Soup is, like, super risky, but if he can pull it off and he beats me -- 209 00:07:06,767 --> 00:07:08,801 -What's risky about soup? -You need time to make soup. 210 00:07:08,968 --> 00:07:10,300 [Dave] There's some thyme in the fridge. 211 00:07:10,467 --> 00:07:12,667 All right, well, speaking of time, get cooking, 212 00:07:12,834 --> 00:07:15,367 'cause you only have four minutes left, chefs. 213 00:07:16,567 --> 00:07:18,567 [Rashida] I pull my chicken out of the fryer. 214 00:07:18,567 --> 00:07:20,000 It's got great texture. 215 00:07:20,167 --> 00:07:21,868 I top it with the chow, 216 00:07:22,033 --> 00:07:24,267 and then I realize I still don't have a sauce! 217 00:07:24,267 --> 00:07:25,767 [Bobby] One minute to go, you guys. 218 00:07:25,934 --> 00:07:27,100 [Rashida] It's too late for that. 219 00:07:27,100 --> 00:07:29,501 I gotta get this thing plated and hope for the best. 220 00:07:30,667 --> 00:07:32,701 [Dave] First thing down is my broth. 221 00:07:32,868 --> 00:07:35,968 I top it with my sliced chicken thigh. 222 00:07:36,133 --> 00:07:38,200 [judges and audience] Ten, nine, eight... 223 00:07:38,367 --> 00:07:40,067 [Dave] I add the crispy chicken skin, 224 00:07:40,234 --> 00:07:42,367 and then I finish with micro cilantro. 225 00:07:42,367 --> 00:07:44,767 [judges and audience] ...three, two, one! 226 00:07:44,767 --> 00:07:45,701 [bell rings] 227 00:07:45,868 --> 00:07:46,701 [audience cheering and clapping] 228 00:07:48,267 --> 00:07:50,167 -Come here. -Yeah. 229 00:07:50,334 --> 00:07:52,067 -Good job. -[audience clapping] 230 00:07:52,234 --> 00:07:53,567 [Dave] I'm looking over at Rashida's dish, 231 00:07:53,734 --> 00:07:56,801 and there's no question that the chicken is the star of the show. 232 00:07:56,968 --> 00:07:57,868 Making me a little nervous. 233 00:07:57,868 --> 00:07:58,801 [tense music plays] 234 00:08:02,601 --> 00:08:06,267 We've got two great chefs here and we've gotta pick the one 235 00:08:06,434 --> 00:08:09,868 that we think can just wipe that smile off his face. 236 00:08:09,868 --> 00:08:11,467 [audience laughing] 237 00:08:11,467 --> 00:08:13,501 Chef Rashida, tell us about what you made. 238 00:08:13,667 --> 00:08:17,000 So today I have for you curry panko-crusted chicken thigh 239 00:08:17,000 --> 00:08:18,167 with a pineapple chow. 240 00:08:20,000 --> 00:08:22,267 I mean, you give me a breaded and fried chicken thigh, 241 00:08:22,267 --> 00:08:24,400 I'm gonna be a happy girl. -[all laughing] 242 00:08:24,567 --> 00:08:26,567 [Katie] I love the crunch factor here 243 00:08:26,567 --> 00:08:29,901 and the sweetness and the acid that the pineapple adds. 244 00:08:30,067 --> 00:08:31,667 I'd like to have more of that curry in there. 245 00:08:31,834 --> 00:08:34,300 It got a little lost in the mix, but overall, 246 00:08:34,467 --> 00:08:35,968 this is a beautiful dish. 247 00:08:36,133 --> 00:08:38,767 I mean, this chicken is incredibly juicy. 248 00:08:38,767 --> 00:08:40,868 It's moist. I just wish there was something 249 00:08:40,868 --> 00:08:42,067 bringing it all together. 250 00:08:42,234 --> 00:08:43,567 You know, maybe there's a sauce. 251 00:08:43,734 --> 00:08:45,667 That's the one thing that I'm missing here. 252 00:08:45,834 --> 00:08:48,567 Chef Dave, tell me what I'm about to eat. 253 00:08:48,567 --> 00:08:52,400 So we have a Tom Kha Gai soup with crispy chicken skin 254 00:08:52,567 --> 00:08:56,467 and then micro cilantro. -It is incredibly flavorful. 255 00:08:56,634 --> 00:09:00,400 The chicken inside the soup is so juicy and light, 256 00:09:00,567 --> 00:09:03,100 but I don't know, I love it on the top like this. 257 00:09:03,100 --> 00:09:06,300 Yeah, I like that there was a crunchy texture moment here. 258 00:09:06,467 --> 00:09:08,367 It's just a little difficult to eat, 259 00:09:08,367 --> 00:09:10,667 but the flavor here is just bursting. 260 00:09:11,667 --> 00:09:12,801 [Rashida] I'm feeling a little nervous 261 00:09:12,968 --> 00:09:14,901 about the lack of sauce on the plate. 262 00:09:15,067 --> 00:09:17,267 It's something I wanted, it's something they wanted, 263 00:09:17,434 --> 00:09:19,267 but they definitely liked the dish, 264 00:09:19,267 --> 00:09:20,767 and that's what matters. 265 00:09:20,767 --> 00:09:24,501 The chef that will be moving on to outperform Bobby is -- 266 00:09:24,667 --> 00:09:25,601 are you ready for it, crowd? 267 00:09:25,767 --> 00:09:26,567 [audience cheering] 268 00:09:30,868 --> 00:09:33,567 -Chef Dave! -Whoa! 269 00:09:33,734 --> 00:09:34,901 -Thank you. -[audience cheering] 270 00:09:34,901 --> 00:09:37,167 I'm a little disappointed, but I'm excited for Dave, 271 00:09:37,167 --> 00:09:39,067 and I'm rooting for him, 'cause we all gotta beat 272 00:09:39,234 --> 00:09:40,767 Bobby in the end. -Good job. 273 00:09:40,767 --> 00:09:42,667 [audience cheering] 274 00:09:42,834 --> 00:09:44,901 [Katie] So, Dave, ultimately, we chose your dish 275 00:09:45,067 --> 00:09:48,067 because of your balance of flavor in there. 276 00:09:48,234 --> 00:09:50,267 I don't know if you've seen Bobby's acting, 277 00:09:50,267 --> 00:09:52,667 but it's really, really bad, so we're hoping his cooking 278 00:09:52,667 --> 00:09:54,467 is like that too. -No one has seen my acting. 279 00:09:54,467 --> 00:09:55,467 [all laughing] 280 00:09:56,868 --> 00:09:58,501 ♪ Game, game time ♪ 281 00:09:59,601 --> 00:10:00,868 ♪ It's game time ♪ 282 00:10:01,901 --> 00:10:03,100 ♪ It's game time ♪ 283 00:10:03,100 --> 00:10:04,567 All right, Dave, congratulations. 284 00:10:04,734 --> 00:10:05,968 -Nice job. -Thank you. 285 00:10:05,968 --> 00:10:09,267 So you travel around the world on these big super yachts. 286 00:10:09,267 --> 00:10:10,767 I'd love an invitation at some point. 287 00:10:10,767 --> 00:10:12,567 Just let me know, I'll be there. 288 00:10:12,567 --> 00:10:14,667 So what is your signature dish this evening? 289 00:10:14,667 --> 00:10:16,367 I wanna go back to my roots, Bobby. 290 00:10:16,367 --> 00:10:18,267 My signature dish is... 291 00:10:18,434 --> 00:10:20,367 [tense music builds] 292 00:10:22,701 --> 00:10:24,367 -Fish and chips. -Oh, really? 293 00:10:24,534 --> 00:10:26,000 -[Paul] Yes! -[Katie] Ooh! 294 00:10:26,167 --> 00:10:28,300 -Love fish and chips. -[audience clapping] 295 00:10:28,467 --> 00:10:30,968 This dish has been very touch and go for Bobby. 296 00:10:31,133 --> 00:10:34,067 He's been challenged to fish and chips three times here 297 00:10:34,234 --> 00:10:35,868 and he has not won every time. 298 00:10:35,868 --> 00:10:38,167 -[Bobby sighs] -[audience laughing] 299 00:10:38,334 --> 00:10:40,567 What's the mistake that you've made, though, in the past? 300 00:10:40,567 --> 00:10:42,100 Probably the same mistake I'm gonna make now, 301 00:10:42,100 --> 00:10:43,434 just sitting here thinking this. 302 00:10:43,434 --> 00:10:46,601 What happens to me is, I start going in different directions. 303 00:10:46,767 --> 00:10:49,601 All right y'all, you got 45 minutes on the clock. 304 00:10:49,767 --> 00:10:51,367 -Let's go! -[Katie] Yeah! 305 00:10:51,367 --> 00:10:52,367 [audience] Whoo! 306 00:10:59,267 --> 00:11:03,000 [Paul] I love a traditional feel-good comfort food. 307 00:11:03,000 --> 00:11:05,567 [Katie] And with fish and chips, I think of a great batter 308 00:11:05,567 --> 00:11:09,167 that's super crispy and then a luscious fish on the inside 309 00:11:09,167 --> 00:11:10,868 and some crispy fries. 310 00:11:11,033 --> 00:11:13,467 But it is a little difficult to get, like, 311 00:11:13,634 --> 00:11:15,000 a perfect french fry 312 00:11:15,000 --> 00:11:16,667 in 45 minutes. -Oh, yeah. 313 00:11:16,667 --> 00:11:18,901 Hey, Dave, why did you choose fish and chips 314 00:11:19,067 --> 00:11:20,701 for your signature dish? -[Dave] I don't know. 315 00:11:20,868 --> 00:11:22,067 I just feel like probably the best thing 316 00:11:22,234 --> 00:11:23,567 to come out of England. 317 00:11:23,567 --> 00:11:25,767 I'm making a beer battered black cod, 318 00:11:25,767 --> 00:11:28,367 malted vinegar chips with tartar sauce, 319 00:11:28,367 --> 00:11:30,300 and a pea and mint purée. 320 00:11:30,467 --> 00:11:32,100 [Katie] I just think in 45 minutes, 321 00:11:32,100 --> 00:11:34,100 it's a mistake to try to butcher his own fish. 322 00:11:34,100 --> 00:11:36,501 Right, because we're not judging it on the actual cooking. 323 00:11:36,667 --> 00:11:38,601 No -- judges aren't gonna know that he butchered that 324 00:11:38,767 --> 00:11:40,367 fish himself. -[Dave] Can't take shortcuts, 325 00:11:40,534 --> 00:11:41,868 I'm here to make the Brits proud. 326 00:11:42,033 --> 00:11:43,868 And then I smother it in salt. 327 00:11:43,868 --> 00:11:46,000 That really would draw the moisture out of the fish. 328 00:11:47,567 --> 00:11:49,267 [Bobby] Fish and chips sounds like an easy dish 329 00:11:49,434 --> 00:11:50,634 to make, but it's not. 330 00:11:50,634 --> 00:11:53,000 The timing is really important here in terms of frying. 331 00:11:53,000 --> 00:11:55,601 You want the fries and the fish to be crispy. 332 00:11:55,767 --> 00:11:57,367 So plenty can go wrong here. 333 00:11:57,534 --> 00:11:58,801 -[Katie] Bobby. -[Bobby] What? 334 00:11:58,968 --> 00:12:01,367 Since when is mango part of fish and chips? 335 00:12:03,167 --> 00:12:04,567 -It's not? -No. 336 00:12:04,734 --> 00:12:07,567 You literally said, "I'm not gonna do anything different." 337 00:12:07,734 --> 00:12:08,901 [Bobby] That's not what I said. 338 00:12:08,901 --> 00:12:10,200 I said, "I'm probably gonna do something different." 339 00:12:10,367 --> 00:12:11,968 [all laughing] 340 00:12:12,133 --> 00:12:14,868 [Bobby] I'm gonna make Indian spice flavored fish and chips. 341 00:12:14,868 --> 00:12:16,868 So I'm gonna bring a little curry powder to it. 342 00:12:16,868 --> 00:12:18,701 I'm not gonna make a chutney, but I'm gonna caramelize some 343 00:12:18,868 --> 00:12:21,100 mangoes and fold it into my tartar sauce. 344 00:12:21,267 --> 00:12:24,501 We've got 37 minutes on the clock. 345 00:12:24,667 --> 00:12:25,667 [audience cheering] 346 00:12:25,834 --> 00:12:27,300 [Katie] Hi, Bobby. How are you? 347 00:12:27,467 --> 00:12:28,267 [Bobby] I'm good. How are you? 348 00:12:28,434 --> 00:12:29,567 Great. 349 00:12:30,767 --> 00:12:32,701 Hi, it's what you've always wanted, to hold my hand. 350 00:12:32,868 --> 00:12:33,667 -Exactly. -[audience laughing] 351 00:12:33,834 --> 00:12:35,400 Katie, keep on holding his hand, 352 00:12:35,567 --> 00:12:37,467 and you know the traditional way to do fish and chips 353 00:12:37,634 --> 00:12:39,567 is to have the chef blindfolded, so... 354 00:12:39,734 --> 00:12:42,067 -[all laughing] -[Katie] How's it going? 355 00:12:42,234 --> 00:12:43,200 -[Bobby] I'm good, I'm good. -[Katie] Yeah? 356 00:12:43,367 --> 00:12:44,968 I'm bringing in some London Town flavors. 357 00:12:45,133 --> 00:12:47,167 Katie, can you also ask him while he's cooking to do it 358 00:12:47,167 --> 00:12:48,367 in a British accent? 359 00:12:48,534 --> 00:12:50,367 Say, like, "All right then, governor." 360 00:12:50,534 --> 00:12:51,501 [in British accent] All right there, governor. 361 00:12:51,667 --> 00:12:53,267 [all laughing] 362 00:12:53,434 --> 00:12:54,267 [Dave] That was good. 363 00:12:55,868 --> 00:12:57,968 All right, I'm gonna let you go. 364 00:12:58,133 --> 00:13:00,267 All right, Dave, are you doing mushy peas? 365 00:13:00,434 --> 00:13:02,467 I'm actually gonna do a nice little pea purée. 366 00:13:02,467 --> 00:13:05,868 A little nod to the tradition. Bobby, are you doing any peas? 367 00:13:05,868 --> 00:13:07,467 -No. -Oh, pea off, Bobby. 368 00:13:07,467 --> 00:13:09,000 -[audience laughing] -Ha! 369 00:13:09,000 --> 00:13:12,767 -Let's hear it for Dave. -[Paul] 27 minutes left. 370 00:13:14,767 --> 00:13:16,267 [Dave] I'm adding the chicken stock on the stove, 371 00:13:16,434 --> 00:13:18,167 and then add the frozen peas. 372 00:13:18,334 --> 00:13:20,567 And then I need to start working on my batter. 373 00:13:20,734 --> 00:13:24,200 Ice cold beer really helps with the crispiness of the texture. 374 00:13:24,367 --> 00:13:27,267 Just by round of applause, who is Team Bobby? 375 00:13:27,434 --> 00:13:29,400 -Ohh... -[Paul] Wow. 376 00:13:29,567 --> 00:13:31,801 -And who is Team Dave? -[audience cheering] 377 00:13:38,000 --> 00:13:39,701 [Paul] 16 minutes on the clock. 378 00:13:43,767 --> 00:13:45,701 [Katie] What's really important to remember with this dish 379 00:13:45,868 --> 00:13:48,667 is that it is equally the chip to the fish. 380 00:13:48,834 --> 00:13:52,100 Both have to be really perfect. 381 00:13:52,267 --> 00:13:54,267 [Dave] I'm running my potatoes through the chip press, 382 00:13:54,434 --> 00:13:57,167 one after the other, and chuck my potatoes 383 00:13:57,167 --> 00:14:00,100 into blanch no longer than four minutes. 384 00:14:00,100 --> 00:14:01,868 [Paul] I love the way he cut his fries. 385 00:14:01,868 --> 00:14:04,801 Those fries really scream to me what I think of when I think 386 00:14:04,968 --> 00:14:05,868 about fish and chips. -I agree. 387 00:14:05,868 --> 00:14:07,667 Bobby did his more of a wedge. 388 00:14:07,667 --> 00:14:10,100 A wedge is an abomination to me. 389 00:14:10,100 --> 00:14:11,567 [audience laughing] 390 00:14:11,567 --> 00:14:13,567 [Bobby] We're gonna do a thrice-cooked potato. 391 00:14:13,734 --> 00:14:15,767 So I blanch them in water to get some of the starch off, 392 00:14:15,767 --> 00:14:18,400 and then blanch in oil to soften them some more. 393 00:14:18,567 --> 00:14:20,100 And then I'm gonna put 'em in the blast chiller 394 00:14:20,267 --> 00:14:22,200 so that they dry out before the final fry. 395 00:14:22,367 --> 00:14:24,367 And now I need to start working on the fish. 396 00:14:24,534 --> 00:14:27,167 -Bobby, what kind of fish are you using? -[Bobby] Cod. 397 00:14:27,167 --> 00:14:29,267 Cod's very traditional, and it works really well 398 00:14:29,267 --> 00:14:30,801 because of the meatiness of the fish. 399 00:14:30,968 --> 00:14:32,767 Then I'm seasoning with Madras curry powder. 400 00:14:32,934 --> 00:14:36,367 My batter is all purpose flour, rice flour, some curry powder, 401 00:14:36,367 --> 00:14:38,701 of course, and I have some cold beer. 402 00:14:38,868 --> 00:14:40,267 [upbeat music plays] 403 00:14:41,467 --> 00:14:43,267 [Dave] My chips are in, they started to fry. 404 00:14:43,434 --> 00:14:45,300 My pea purée is emulsifying. 405 00:14:45,467 --> 00:14:47,300 I need to start working on my tartar sauce. 406 00:14:47,467 --> 00:14:49,767 It's mayonnaise, it's capers, gherkins, 407 00:14:49,934 --> 00:14:52,868 parsley, dill, lemon, and shallot. 408 00:14:54,367 --> 00:14:56,167 [Bobby] For my tartar sauce, I have mayonnaise, 409 00:14:56,334 --> 00:14:58,467 saltiness from capers and cornichons, 410 00:14:58,467 --> 00:15:00,067 heat from some chilies, 411 00:15:00,067 --> 00:15:02,467 and a little bit of sweetness from that caramelized mango. 412 00:15:03,868 --> 00:15:06,467 So while they've been cooking, I was able to go online 413 00:15:06,634 --> 00:15:09,868 and find some reviews of Bobby's performance 414 00:15:09,868 --> 00:15:11,467 in "One Delicious Christmas." 415 00:15:11,467 --> 00:15:14,100 I think maybe I'll go in there and see how that kinda -- 416 00:15:14,267 --> 00:15:16,667 plays with his head. Just under seven minutes. 417 00:15:16,834 --> 00:15:18,133 [audience cheering and clapping] 418 00:15:20,067 --> 00:15:22,901 All right, Bobby, I know we talked a lot about your acting. 419 00:15:23,067 --> 00:15:25,300 I figured I'd read you some five-star reviews about 420 00:15:25,467 --> 00:15:27,067 your performance in 421 00:15:27,234 --> 00:15:29,367 "One Delicious Christmas." -OK. 422 00:15:29,534 --> 00:15:34,167 Bobby Flay is by far the best actor in this entire movie. 423 00:15:34,167 --> 00:15:35,200 -Yes. -[audience] Whoo! 424 00:15:35,367 --> 00:15:37,667 Uh, nobody beats Bobby Flay in this movie. 425 00:15:38,901 --> 00:15:40,501 People think that maybe your acting name 426 00:15:40,667 --> 00:15:41,767 should be Robert Flay. 427 00:15:41,934 --> 00:15:42,767 Would you like to be called 428 00:15:42,767 --> 00:15:43,934 Robert Flay? -[Bobby] Yes. 429 00:15:43,934 --> 00:15:45,667 [Paul] Well, now look, those are some positive reviews. 430 00:15:45,834 --> 00:15:47,868 Some people were a little bit rougher. 431 00:15:48,033 --> 00:15:50,100 Some people said, "Bobby Flay needed more lines 432 00:15:50,267 --> 00:15:52,167 'cause I needed to give him a chance to try to act." 433 00:15:52,167 --> 00:15:54,601 -Oh -- yes! -[Paul] That's a little rough. 434 00:15:54,767 --> 00:15:57,000 [Bobby] Here's some caramelized mango and tartar sauce for you. 435 00:15:57,000 --> 00:16:00,167 Wow, that's really, really good. I don't want it to be good. 436 00:16:00,334 --> 00:16:02,000 All right, let's go over and check in with Dave. 437 00:16:02,000 --> 00:16:03,868 All right, Dave, Bobby is doing 438 00:16:03,868 --> 00:16:05,801 a Indian fusion kind of fish and chips. 439 00:16:05,968 --> 00:16:07,267 What's your gut reaction to that? 440 00:16:07,434 --> 00:16:09,267 It's almost blasphemy, to be fair, on fish and chips. 441 00:16:09,434 --> 00:16:11,501 Right -- it's like putting pineapple on pizza. 442 00:16:11,667 --> 00:16:13,367 -Ooh, that's rough. -[Paul] Yeah, right? 443 00:16:13,367 --> 00:16:15,501 Mango on fish and chips, pineapple on pizza. 444 00:16:15,667 --> 00:16:16,667 [audience laughing] 445 00:16:16,667 --> 00:16:18,367 [Paul] Four minutes, chefs. Four minutes! 446 00:16:19,367 --> 00:16:22,501 [Dave] My fish is ready to go, so I roll it in flour, 447 00:16:22,667 --> 00:16:25,200 and then I dip it into the ice cold batter, 448 00:16:25,367 --> 00:16:28,200 and then I add them one by one into the hot oil. 449 00:16:28,367 --> 00:16:30,300 Ohh, yes! 450 00:16:30,467 --> 00:16:32,601 [Bobby] I take the fries out of the blast chiller 451 00:16:32,767 --> 00:16:35,267 and finish 'em up. I drop the fish in the fryer. 452 00:16:35,434 --> 00:16:38,000 I'm looking for a light-golden color, 453 00:16:38,000 --> 00:16:39,868 but it's gotta be crispy. 454 00:16:39,868 --> 00:16:41,367 [Dave] So fish is looking great. 455 00:16:41,534 --> 00:16:43,200 Now it's time for the last fry, on the chips, 456 00:16:43,367 --> 00:16:45,467 just to get them nice and crispy. 457 00:16:45,634 --> 00:16:47,467 Now I need to start plating. First thing down, 458 00:16:47,467 --> 00:16:50,968 tartare sauce, next, the pea purée. 459 00:16:51,133 --> 00:16:52,501 [Katie] One minute on the clock. 460 00:16:53,801 --> 00:16:54,901 [Bobby] I put the fish down 461 00:16:55,067 --> 00:16:56,968 next to the caramelized mango tartar sauce. 462 00:16:58,267 --> 00:17:01,167 [Dave] I'm now adding malt vinegar into a spray bowl. 463 00:17:01,167 --> 00:17:03,567 I just wanna spray it to evenly coat it, 464 00:17:03,734 --> 00:17:05,501 just to give it that little added flavor. 465 00:17:06,567 --> 00:17:10,267 [audience and judges] Ten, nine, eight, seven, 466 00:17:10,267 --> 00:17:15,667 six, five, four, three, two, one. 467 00:17:15,834 --> 00:17:16,667 [audience cheering] 468 00:17:18,801 --> 00:17:21,701 -[Dave laughs] -[Bobby] Good job! 469 00:17:21,868 --> 00:17:23,467 I'm so proud. I'm really happy. 470 00:17:23,467 --> 00:17:24,767 I look over at Bobby's, 471 00:17:24,934 --> 00:17:26,868 it's a very pretty looking plate. 472 00:17:27,033 --> 00:17:27,868 Could go either way here. 473 00:17:27,868 --> 00:17:29,334 [tense music plays] 474 00:17:31,667 --> 00:17:34,868 [Katie] Dave and Bobby, congrats on finishing your fish and chips. 475 00:17:34,868 --> 00:17:38,701 Now it's gonna all come down to what the judges think. 476 00:17:38,868 --> 00:17:41,167 First up, the creator and founder 477 00:17:41,334 --> 00:17:44,400 of Mama Tanya's Kitchen, Mama Tanya. 478 00:17:44,567 --> 00:17:49,400 The chef owner of Jones Wood Foundry, Jason Hicks. 479 00:17:49,567 --> 00:17:52,501 And executive chef, Asia Shabazz. 480 00:17:52,667 --> 00:17:54,400 [audience clapping] Whoo-hoo! 481 00:17:56,868 --> 00:17:59,367 Judges, please start with the first dish in front of you. 482 00:18:00,901 --> 00:18:02,801 [soft tense music plays] 483 00:18:05,167 --> 00:18:08,300 This is a great fish and chips dish. 484 00:18:08,467 --> 00:18:11,167 The seasoning is top notch. I love it. 485 00:18:11,167 --> 00:18:14,000 -A resounding yew. -[all laughing] 486 00:18:14,167 --> 00:18:15,767 The tartar sauce there was just maybe 487 00:18:15,934 --> 00:18:17,367 a touch too much sweetness. 488 00:18:17,534 --> 00:18:20,167 The tartar sauce was probably a little too sweet, 489 00:18:20,167 --> 00:18:22,267 but the chips were, like, perfect. 490 00:18:22,267 --> 00:18:25,200 Creativity-wise, it's a great riff on fish and chips, 491 00:18:25,367 --> 00:18:27,067 but for me personally, 492 00:18:27,234 --> 00:18:29,067 I would have liked a bit more crunch in the batter. 493 00:18:29,234 --> 00:18:31,601 Especially when you go to get British-style fish and chips, 494 00:18:31,767 --> 00:18:35,868 you're expecting to hear that super crunch, but the flavor is 495 00:18:36,033 --> 00:18:40,701 really phenomenal, and these fries are killer. 496 00:18:40,868 --> 00:18:43,467 OK, judges, please try our second dish. 497 00:18:45,367 --> 00:18:47,567 ♪♪ 498 00:18:49,901 --> 00:18:53,467 [Mama Tanya] This is giving British pub. 499 00:18:53,467 --> 00:18:58,167 I just want a pitcher of ale, and I just wanna ask somebody, 500 00:18:58,167 --> 00:18:59,801 "What you going on about, innit?" 501 00:18:59,968 --> 00:19:01,767 Or whatever they be saying out in Britain. 502 00:19:01,767 --> 00:19:03,467 [all laughing] 503 00:19:03,467 --> 00:19:05,801 The batter was amazing. 504 00:19:05,968 --> 00:19:08,267 It has that crispiness and also that airiness, 505 00:19:08,434 --> 00:19:10,167 but there was something about this mushy pea 506 00:19:10,167 --> 00:19:11,767 that felt a little flat for me. 507 00:19:11,934 --> 00:19:13,868 Maybe it was because it was puréed. 508 00:19:13,868 --> 00:19:15,501 [Jason] I would have liked it a bit more of a mushy pea, 509 00:19:15,667 --> 00:19:19,000 bit of texture in there, but the batter, super crispy. 510 00:19:19,000 --> 00:19:21,601 [Asia] The texture of it was lovely. 511 00:19:21,767 --> 00:19:25,367 That other potato was my top ten potato of potatoes, 512 00:19:25,534 --> 00:19:27,767 but it was a very nice french fry. 513 00:19:27,767 --> 00:19:30,000 [Katie] Judges, it's now time to take a vote. 514 00:19:32,467 --> 00:19:35,200 [Dave] I can't lose cooking fish and chips. 515 00:19:35,367 --> 00:19:38,400 I have sweat, blood, and tears in this dish. 516 00:19:38,567 --> 00:19:39,667 Let's hope it's enough. 517 00:19:41,167 --> 00:19:43,267 Our judges have voted, and we have a winner. 518 00:19:43,267 --> 00:19:45,167 ♪♪ 519 00:19:47,567 --> 00:19:50,868 Chef Dave, you just beat Bobby Flay! 520 00:19:50,868 --> 00:19:53,467 -There we go, yes -- whoo! -[audience cheering] 521 00:19:53,467 --> 00:19:55,267 -Yes! -[Dave] I'm speechless. 522 00:19:55,267 --> 00:19:57,701 I started this new chapter, baby on the way. 523 00:19:57,868 --> 00:20:00,367 This means so much to me and my family's future. 524 00:20:01,667 --> 00:20:07,467 This dish was what we know to be great about London pub food. 525 00:20:07,467 --> 00:20:10,000 It's not easy to beat Bobby Flay, but you did it today. 526 00:20:10,000 --> 00:20:11,868 [audience cheering] 527 00:20:12,033 --> 00:20:13,667 Nah-nah-nah-nah-nah-nah! 528 00:20:13,834 --> 00:20:16,901 That's your killing skill, man. More Brits on this show. 529 00:20:17,067 --> 00:20:19,267 [Katie] Bobby, I guess your fish and chip skills 530 00:20:19,267 --> 00:20:21,400 are just as good as your acting skills. 531 00:20:23,167 --> 00:20:25,501 I'm Dave White, and I just beat Bobby Flay. 532 00:20:25,667 --> 00:20:27,267 [audience cheering]