1
00:00:01,667 --> 00:00:03,567
I'm Bobby Flay.
Each week, one brave chef

2
00:00:03,734 --> 00:00:05,567
will try to take me down
in my house.

3
00:00:05,734 --> 00:00:07,100
-This is my show.
-Today it is.

4
00:00:07,267 --> 00:00:08,367
Tomorrow, who knows?

5
00:00:08,534 --> 00:00:09,767
-Ooh.
-Trash talking.

6
00:00:09,934 --> 00:00:12,667
This culinary battle is
gonna shake down in two rounds.

7
00:00:12,834 --> 00:00:15,267
-[bell dings]
-Round one, to get to me,
two contenders have to go

8
00:00:15,434 --> 00:00:19,567
through each other using
an ingredient of my choice.
-It's do or die, Bobby.

9
00:00:19,734 --> 00:00:22,400
[Bobby] Two people that know me
well will decide who's got

10
00:00:22,567 --> 00:00:24,367
the skills to beat me.
-Yeah!

11
00:00:24,534 --> 00:00:26,167
-[bell dings]
-[Bobby] Round two,
I go head-to-head with

12
00:00:26,334 --> 00:00:27,767
the winning contender.
-Let's go!

13
00:00:27,934 --> 00:00:30,968
It's their turn to surprise me
with their signature dish.

14
00:00:31,133 --> 00:00:32,367
-What?
-Ah!

15
00:00:32,534 --> 00:00:33,501
Don't try this at home.

16
00:00:33,667 --> 00:00:35,801
I know you didn't, Bobby!

17
00:00:35,968 --> 00:00:36,868
[Bobby] Bottom line?

18
00:00:37,033 --> 00:00:38,667
You're going to
run out of time!

19
00:00:38,834 --> 00:00:40,267
Everyone's
out to beat me.

20
00:00:40,434 --> 00:00:41,667
[snaps]

21
00:00:41,834 --> 00:00:42,868
[bell dings]

22
00:00:43,033 --> 00:00:44,400
[audience cheering]

23
00:00:46,868 --> 00:00:47,868
[Bobby] What's up, everybody?

24
00:00:49,901 --> 00:00:51,501
There's a cold front
coming through,

25
00:00:51,667 --> 00:00:53,567
and my co-hosts are
here to freeze me out.

26
00:00:53,734 --> 00:00:54,901
[audience cheering]

27
00:00:55,767 --> 00:00:57,968
[Bobby] Please welcome
Food Network's Sunny Anderson

28
00:00:58,133 --> 00:01:00,501
and meteorologist Ginger Zee.

29
00:01:00,667 --> 00:01:02,801
Mmm, I smell what
Sunny's cooking -- it's good.

30
00:01:02,968 --> 00:01:04,701
Cooking up something
for you, Bobby.

31
00:01:04,868 --> 00:01:05,868
Oh, you got props?

32
00:01:06,033 --> 00:01:07,534
[audience cheering]

33
00:01:10,000 --> 00:01:12,000
Did you like the scent of what
I've been cooking up?

34
00:01:12,167 --> 00:01:15,167
Oh, it smells like stanky loser.

35
00:01:15,334 --> 00:01:18,067
-It does, right?
-A little bit, right?

36
00:01:18,234 --> 00:01:20,400
-It's always a thing.
-Bobby, I thought
I would cook up...

37
00:01:20,567 --> 00:01:22,367
defeat!
-[all laughing]

38
00:01:23,601 --> 00:01:25,567
-Oh, yes, I have many
with you, Bobby.
-Yes!

39
00:01:25,734 --> 00:01:26,868
24 to be exact.

40
00:01:27,033 --> 00:01:29,467
This is Victor Albisu,
steak and eggs.

41
00:01:29,634 --> 00:01:31,868
We've got Robert Sisca,
bouillabaisse.

42
00:01:32,033 --> 00:01:34,367
-[Bobby] Good job!
-That's right.

43
00:01:34,534 --> 00:01:36,467
You can't do
bouillabaisse, Bobby?

44
00:01:36,634 --> 00:01:37,667
Oh, my God.

45
00:01:37,834 --> 00:01:40,868
How many people saw
the travesty that was

46
00:01:41,033 --> 00:01:42,868
Buddy Valastro and that cake?

47
00:01:43,033 --> 00:01:44,467
What was that cake?

48
00:01:44,634 --> 00:01:45,868
If we could just
please right now

49
00:01:46,033 --> 00:01:47,067
put up a photo of that cake.

50
00:01:49,200 --> 00:01:51,467
Thank you, that was horrible.

51
00:01:51,634 --> 00:01:54,100
To be honest with you,
pick a feat, any defeat,

52
00:01:54,267 --> 00:01:56,567
there's so many of 'em,
and this is what we're here

53
00:01:56,734 --> 00:01:58,200
to do today, right, Ginger?
Come on!
-Yes!

54
00:01:58,367 --> 00:01:59,701
[audience cheering and clapping]

55
00:01:59,868 --> 00:02:00,934
[Sunny]
Now, I'm not the only one

56
00:02:00,934 --> 00:02:02,100
that has brought something
for you, Bobby.

57
00:02:02,267 --> 00:02:03,400
-OK.
-Mnh-mnh, OK?

58
00:02:03,567 --> 00:02:06,100
You know I love you,
but Ginger has someone

59
00:02:06,267 --> 00:02:07,367
in her family that
loves you more.

60
00:02:07,534 --> 00:02:08,801
-Really? Who?
-[Ginger] I do.

61
00:02:08,968 --> 00:02:11,767
My six-year-old,
he is obsessed.

62
00:02:11,934 --> 00:02:13,367
-He wrote you a note.
-Really?

63
00:02:13,534 --> 00:02:16,300
"Dear Bobby Flay,
I watch your show all the time.

64
00:02:16,467 --> 00:02:19,100
I love your cooking skills.
My name is Miles."

65
00:02:19,267 --> 00:02:21,267
Oh, I love that.
Thank you so much.

66
00:02:22,868 --> 00:02:25,100
See that, Sunny?
I have a fan.

67
00:02:25,267 --> 00:02:27,367
No, he is the only one
that wants you to win.

68
00:02:27,534 --> 00:02:28,801
-I know.
-[all laughing]

69
00:02:28,968 --> 00:02:31,667
OK, Bobby, it's time to meet
your competition.

70
00:02:31,834 --> 00:02:32,901
Our first contender is bringing

71
00:02:33,067 --> 00:02:34,868
a fresh perspective
to Asian cuisine,

72
00:02:35,033 --> 00:02:37,467
and he's ready to kick
the competition to the curb.

73
00:02:37,634 --> 00:02:40,467
From Newport, Rhode Island,
it's Chef Basil Yu.

74
00:02:40,634 --> 00:02:41,501
[audience cheering and clapping]

75
00:02:42,501 --> 00:02:44,767
Come on, Basil!

76
00:02:44,934 --> 00:02:48,300
-Whoo!
-[audience cheering]

77
00:02:50,767 --> 00:02:53,767
Our next contender is known
for his modern Indian cuisine.

78
00:02:53,934 --> 00:02:56,501
And like you, Bobby,
he loves cats.

79
00:02:56,667 --> 00:02:58,367
Tonight, he's getting
his claws out.

80
00:02:58,534 --> 00:02:59,467
Meow!

81
00:02:59,634 --> 00:03:01,400
[Ginger]
From Orange County, California,

82
00:03:01,567 --> 00:03:03,367
it's Chef Sanjay Rawat.

83
00:03:03,534 --> 00:03:04,467
[audience cheering]

84
00:03:05,901 --> 00:03:06,968
[Sunny] Yeah!

85
00:03:07,133 --> 00:03:08,000
[audience cheering and clapping]

86
00:03:14,667 --> 00:03:16,300
Good evening, Basil, Sanjay,
how you guys doing?

87
00:03:16,467 --> 00:03:17,801
-Doing all right?
-Feeling good?

88
00:03:17,801 --> 00:03:19,567
-Yeah, chef.
-[Bobby] I'm gonna put
20 minutes on the clock.

89
00:03:19,734 --> 00:03:21,701
I'm gonna give
you an ingredient of my choice,

90
00:03:21,868 --> 00:03:23,801
and you must make that
ingredient the star

91
00:03:23,968 --> 00:03:25,767
of your dish.
And that ingredient is...

92
00:03:25,934 --> 00:03:27,767
[tense music plays]

93
00:03:27,934 --> 00:03:28,868
...Tuscan kale.

94
00:03:29,033 --> 00:03:31,267
-[Ginger] Ooh, yes!
-All right.

95
00:03:31,434 --> 00:03:33,467
-[audience clapping]
-I've used kale once or twice.

96
00:03:33,634 --> 00:03:34,901
-Love it!
-That's confidence.

97
00:03:35,067 --> 00:03:38,868
All right, guys, 20 minutes
to prevail with the Tuscan kale.

98
00:03:39,033 --> 00:03:40,167
-[bell rings]
-[audience cheering]

99
00:03:41,968 --> 00:03:43,467
Tuscan kale!

100
00:03:48,567 --> 00:03:51,567
Love kale, I like when it is
raw, but I also love

101
00:03:51,734 --> 00:03:53,000
to cook with it.
-[Bobby] This is
my favorite kale.

102
00:03:53,000 --> 00:03:54,567
[Sunny] A little bitter, but
not as bitter as other kales.

103
00:03:54,734 --> 00:03:55,667
[Ginger] Yes.

104
00:03:55,834 --> 00:03:57,467
Basil, what are you making
over there?

105
00:03:57,634 --> 00:03:58,834
Pretty much gonna be
a kale salad,

106
00:03:58,834 --> 00:04:02,467
but there's gonna be kale
tempura fried, kale sautéed.

107
00:04:02,634 --> 00:04:04,501
-Ooh.
-Oh, and poached egg.

108
00:04:04,667 --> 00:04:06,701
Your name is Basil,
so whatever you're gonna cook

109
00:04:06,868 --> 00:04:08,601
that's green, I'm in, all right?

110
00:04:10,801 --> 00:04:13,567
[Basil]
My parents immigrated from
China to the US with nothing,

111
00:04:13,734 --> 00:04:16,267
and the only job that they could
do was work in restaurants.

112
00:04:16,434 --> 00:04:17,634
And they tried very hard

113
00:04:17,634 --> 00:04:19,167
to convince me to not go into
the restaurant industry.

114
00:04:19,334 --> 00:04:21,667
But yet, I took a big risk,
and I opened my restaurant,

115
00:04:21,834 --> 00:04:23,801
Yagi Noodles, in 2020,

116
00:04:23,968 --> 00:04:27,701
drawing in flavors from Chinese
cuisine, Japanese cuisine.

117
00:04:27,868 --> 00:04:31,501
One of my proudest culinary
moments was receiving

118
00:04:31,667 --> 00:04:34,367
a James Beard nomination
for Best Chef Northeast.

119
00:04:34,534 --> 00:04:36,400
My parents sacrificed
a lot moving here.

120
00:04:36,567 --> 00:04:39,567
I wanna win to show them that
their hard work has paid off.

121
00:04:41,501 --> 00:04:42,567
[Sunny]
Look at that knife work!

122
00:04:42,734 --> 00:04:43,868
[Ginger] It's so bright too.

123
00:04:43,868 --> 00:04:45,767
-I love that color.
-Sanjay, what are you making?

124
00:04:45,934 --> 00:04:47,167
Kale and quinoa salad

125
00:04:47,334 --> 00:04:49,868
with a kale
and ginger vinaigrette.

126
00:04:50,033 --> 00:04:51,067
Oh, ginger.

127
00:04:51,067 --> 00:04:53,567
Are you gonna fry anything,
says my thighs?

128
00:04:53,734 --> 00:04:56,601
Yes, I'm gonna braise the kale.
I'm gonna fry the kale.

129
00:04:56,767 --> 00:04:57,701
[soft music plays]

130
00:05:03,167 --> 00:05:05,767
I grew up in Northern India,
where my grandma taught me

131
00:05:05,934 --> 00:05:07,567
everything I know
about Indian cooking.

132
00:05:07,734 --> 00:05:09,767
Today, I'm the chef de cuisine
at the Ritz Carlton

133
00:05:09,934 --> 00:05:11,267
in Orange County, California,

134
00:05:11,434 --> 00:05:13,601
where I oversee
three restaurants.

135
00:05:13,767 --> 00:05:15,767
I think there's
still misconception

136
00:05:15,934 --> 00:05:16,968
about Indian cuisine.

137
00:05:17,133 --> 00:05:19,267
People think it's a comfort food

138
00:05:19,434 --> 00:05:21,767
and it's too spicy
and it can't be elevated.

139
00:05:21,934 --> 00:05:25,567
I want people to see how
stunning Indian cuisine can be.

140
00:05:25,734 --> 00:05:27,667
Tonight, I'm here to honor
my grandmother,

141
00:05:27,834 --> 00:05:29,267
the woman who taught
me everything.

142
00:05:29,434 --> 00:05:30,868
Bobby, get ready.

143
00:05:31,033 --> 00:05:33,667
I can't lose with my grandma
on my side.

144
00:05:33,834 --> 00:05:36,868
-[audience] Whoo!
-Hey!

145
00:05:37,033 --> 00:05:39,267
So let me see what kind
of chef-ese you're gonna put

146
00:05:39,434 --> 00:05:41,100
on this kale today.
You said you're gonna fry it.

147
00:05:41,267 --> 00:05:42,601
I see you've got the cornstarch.

148
00:05:42,767 --> 00:05:44,667
[Basil] Start with my kale
and start wilting it down.

149
00:05:44,834 --> 00:05:46,968
I get my garlic in there
to really infuse with the oil.

150
00:05:48,467 --> 00:05:52,167
Hazelnuts and kale?
I like this.

151
00:05:52,334 --> 00:05:54,167
-I'm doing a dressing.
-OK.

152
00:05:54,334 --> 00:05:58,200
[Sanjay]
My kale dressing has hazelnut,
pomegranate molasses,

153
00:05:58,367 --> 00:06:01,667
white vinegar, salt, and sugar
to kill that bitterness.

154
00:06:03,467 --> 00:06:08,200
Wow, yo, yo -- delicious!

155
00:06:10,667 --> 00:06:13,467
I think what we're getting
from Basil is kind of a classic

156
00:06:13,634 --> 00:06:15,300
with a twist -- you're gonna get
that poached egg.

157
00:06:15,467 --> 00:06:17,467
It's gonna be oozy.
But yeah, it would be nice

158
00:06:17,634 --> 00:06:20,467
if he had something extra,
not just the yolk.

159
00:06:20,634 --> 00:06:22,367
[upbeat music plays]

160
00:06:23,868 --> 00:06:25,100
Sanjay, what are you frying?
What is that?

161
00:06:25,267 --> 00:06:26,868
I'm gonna fry quinoa, Chef.

162
00:06:27,033 --> 00:06:28,667
He's doing crispy quinoa, Bobby.

163
00:06:28,834 --> 00:06:30,400
-Ooh.
-Ohh!

164
00:06:30,567 --> 00:06:32,367
-I'm gonna use that.
-Ohh!

165
00:06:32,534 --> 00:06:36,067
That's like crispy rice
times ten, Bobby.

166
00:06:36,234 --> 00:06:38,801
[Sanjay] Fried quinoa gives
the egg that nuttiness.

167
00:06:38,968 --> 00:06:41,367
Can we have a moratorium
on the crispy rice?

168
00:06:42,701 --> 00:06:43,667
I haven't done it once
this season.

169
00:06:43,834 --> 00:06:44,801
You haven't?

170
00:06:44,801 --> 00:06:46,267
Sunny does not like
my crispy rice game.

171
00:06:46,434 --> 00:06:48,467
I'll tell you one person
who does -- Miles.

172
00:06:48,634 --> 00:06:50,300
[Sunny & Bobby laughing]

173
00:06:50,467 --> 00:06:53,067
Seven minutes, 30 seconds left.
We are getting there.

174
00:06:53,234 --> 00:06:55,868
-Sanjay.
-[audience cheering]

175
00:06:56,033 --> 00:06:58,300
-Can I help get a couple spines
off just in case you need extra?
-Yeah, yeah.

176
00:06:58,467 --> 00:06:59,767
'Cause I learned how to do this.

177
00:06:59,934 --> 00:07:01,467
-You just slide.
-Oh, did you? Yes, ma'am.

178
00:07:01,634 --> 00:07:04,100
-What else do you got going?
-I -- I fried this kale in here.

179
00:07:04,267 --> 00:07:05,567
Uh-huh, just with my fingers.

180
00:07:05,734 --> 00:07:07,767
-[Sanjay] Yes, ma'am.
-OK.

181
00:07:07,934 --> 00:07:09,467
That's nice.
That's a very light fry.

182
00:07:09,634 --> 00:07:11,367
-[Sanjay] Yes.
-What's that spice, Sanjay?

183
00:07:11,534 --> 00:07:13,000
-Onion curry.
-[Ginger] Mm-hmm.

184
00:07:13,167 --> 00:07:14,367
-[Sunny] Six minutes, chefs.
-Oh, yes.

185
00:07:14,534 --> 00:07:15,901
-[Sanjay] Six minutes, heard.
-Six minutes.

186
00:07:16,067 --> 00:07:17,100
-Thank -- thank you.
-[audience cheering]

187
00:07:18,767 --> 00:07:20,000
-[Ginger] Basil.
-[Basil] Yes.

188
00:07:20,167 --> 00:07:22,868
-I see, is this tempura?
-This is tempura working.

189
00:07:23,033 --> 00:07:24,801
I mixed in cornstarch,
a little rice flour.

190
00:07:24,968 --> 00:07:26,267
-And club soda?
-[Basil] Yes.

191
00:07:26,434 --> 00:07:28,501
Have any of you eaten
tempura kale?

192
00:07:28,667 --> 00:07:29,567
No, right?

193
00:07:29,734 --> 00:07:30,968
I like that,
that it's different.

194
00:07:31,133 --> 00:07:34,467
Very exciting.
Basil, Sanjay, good luck.

195
00:07:34,634 --> 00:07:36,667
-Thank you.
-[audience cheering]

196
00:07:36,834 --> 00:07:39,000
[Bobby] Sanjay, he just started
cooking some bacon with,

197
00:07:39,167 --> 00:07:40,767
like, under three minutes to go.
-Come on!

198
00:07:40,934 --> 00:07:44,901
Render the bacon out,
add my kale and deglaze it

199
00:07:45,067 --> 00:07:46,567
with white wine.

200
00:07:46,734 --> 00:07:48,667
[audience] Oh, whoo!

201
00:07:51,100 --> 00:07:52,667
[Bobby] Let's go, Sanjay.
One minute.

202
00:07:52,834 --> 00:07:54,968
-Yes, Chef.
-He's not gonna finish.

203
00:07:55,133 --> 00:07:57,167
Not all of it.
He'll get something on there.

204
00:07:57,334 --> 00:07:59,200
[Basil] So I get my sauteed kale
on a plate.

205
00:07:59,367 --> 00:08:01,267
I top it with the poached egg.

206
00:08:01,434 --> 00:08:03,767
I garnish with tempura kale
and sliced radishes.

207
00:08:04,767 --> 00:08:07,868
-What is the time left now?
-20 seconds.

208
00:08:08,033 --> 00:08:09,901
-Do it, put that fried kale on!
-20 seconds to go.

209
00:08:10,067 --> 00:08:11,501
-[Bobby] Oh, my God.
-This is unbelievable!

210
00:08:11,667 --> 00:08:13,634
[tense music plays]

211
00:08:16,100 --> 00:08:18,167
-You gotta go.
-Plate the food.
I can't even watch it.

212
00:08:18,334 --> 00:08:21,467
[Sanjay] I'm throwing my sautéed
kale and quinoa,

213
00:08:21,634 --> 00:08:22,701
adding my dressing to it,

214
00:08:22,868 --> 00:08:25,868
and then top it up
with fried kale and quinoa.

215
00:08:26,033 --> 00:08:30,767
[audience] Five, four,
three, two, one.

216
00:08:30,934 --> 00:08:31,901
-[bell dings]
-Whoo!

217
00:08:32,067 --> 00:08:33,567
[Ginger] Yeah.

218
00:08:33,734 --> 00:08:36,000
-[exhales]
-[Sunny] Unbelievable.

219
00:08:36,167 --> 00:08:37,567
I can't believe
he got that on there.

220
00:08:37,734 --> 00:08:38,667
[Sunny] Yeah.

221
00:08:40,300 --> 00:08:42,200
What's that?
There's a storm system

222
00:08:42,367 --> 00:08:43,501
coming in, Ginger?

223
00:08:43,667 --> 00:08:46,767
'Cause we are about to rain
on you tonight, Bobby

224
00:08:46,934 --> 00:08:48,200
[audience laughing]

225
00:08:48,200 --> 00:08:50,667
It's gonna come down to what
you did with this Tuscan kale.

226
00:08:50,834 --> 00:08:52,467
Chef Basil,
tell us about your dish.

227
00:08:52,634 --> 00:08:56,067
So on there is a sautéed
kale with garlic and lemon.

228
00:08:56,234 --> 00:08:58,868
I have a tempura kale served
with a poached egg,

229
00:08:59,033 --> 00:09:00,167
a little bit of radish.

230
00:09:00,167 --> 00:09:01,767
I'm going straight
for the fried piece, sorry.

231
00:09:01,934 --> 00:09:05,400
I'm gonna open that egg up
and let it really get out.

232
00:09:05,567 --> 00:09:07,300
Ooh.

233
00:09:07,467 --> 00:09:08,567
[Sunny]
The crunch is crunching.

234
00:09:08,734 --> 00:09:10,167
Man, let me tell you, I love it.

235
00:09:10,334 --> 00:09:13,367
Your texture is perfect,
but that little bit of lemon,

236
00:09:13,534 --> 00:09:14,767
I think, could have been
a little bit more

237
00:09:14,934 --> 00:09:16,200
because it's kind of missing.

238
00:09:16,367 --> 00:09:19,000
Now, the sautéed kale
was just how I like it,

239
00:09:19,167 --> 00:09:20,968
but the mixture together,
I agree.

240
00:09:21,133 --> 00:09:22,667
I wish there was just
more punch.

241
00:09:23,767 --> 00:09:25,067
Sanjay, what'd you make for us?

242
00:09:25,234 --> 00:09:28,300
A kale and a quinoa salad
with ginger and bacon.

243
00:09:28,467 --> 00:09:32,167
I have a crispy kale
and then kale vinaigrette.

244
00:09:32,334 --> 00:09:34,467
[Ginger] I could taste that
crispy kale on the top,

245
00:09:34,634 --> 00:09:36,267
and then under it,
crispy quinoa.

246
00:09:36,434 --> 00:09:39,067
That was so smart,
that pop and that crisp.

247
00:09:39,234 --> 00:09:41,667
I mean, it's popping.
Pop, pop, pop, pop, pop.

248
00:09:41,834 --> 00:09:43,267
You said there was
some bacon in here?

249
00:09:43,434 --> 00:09:44,801
-Yes, ma'am.
-Dónde?

250
00:09:44,968 --> 00:09:46,701
-I didn't find anything.
-I don't see the bacon.

251
00:09:46,868 --> 00:09:48,200
-I can't even taste the bacon.
-Ahh --

252
00:09:48,367 --> 00:09:49,701
Oh, I see a little piece
right here.

253
00:09:49,868 --> 00:09:50,901
I see it.

254
00:09:51,067 --> 00:09:53,367
-Mm-hmm, more bacon.
-[Sunny] Yeah.

255
00:09:53,534 --> 00:09:55,100
Give us a moment
while we discuss.

256
00:09:55,267 --> 00:09:56,501
[Ginger whispers] Both of them?

257
00:09:57,767 --> 00:10:00,767
I think maybe I should have
gone bolder with my flavors.

258
00:10:00,934 --> 00:10:04,000
The chef moving forward
to beat Bobby Flay is...

259
00:10:04,167 --> 00:10:05,100
[tense music plays]

260
00:10:06,767 --> 00:10:08,300
...Chef Sanjay.

261
00:10:08,467 --> 00:10:11,100
-[audience cheering]
-Look at him.

262
00:10:11,267 --> 00:10:12,467
He's surprised,

263
00:10:12,634 --> 00:10:14,067
[Ginger]
He's surprised.

264
00:10:14,234 --> 00:10:15,868
[Basil] Go get him.

265
00:10:16,033 --> 00:10:18,267
Even though this was a loss,
I think I still made my parents

266
00:10:18,434 --> 00:10:20,167
proud just being here on TV.

267
00:10:20,334 --> 00:10:22,367
-Way to go, way to go.
-You think you've

268
00:10:22,534 --> 00:10:23,801
got this tonight?
-Definitely.

269
00:10:23,968 --> 00:10:25,868
I came here to beat Bobby Flay
tonight, yeah?

270
00:10:26,033 --> 00:10:27,367
Come on! Come on!

271
00:10:27,534 --> 00:10:28,667
[audience cheering and clapping]

272
00:10:30,567 --> 00:10:31,801
♪ Yeah, we all rock-stars ♪

273
00:10:31,968 --> 00:10:33,100
♪ Yeah, we are all-stars ♪

274
00:10:33,267 --> 00:10:34,467
♪ Yeah, we gonna go far ♪

275
00:10:34,634 --> 00:10:36,000
♪ Yeah, we got them scars ♪

276
00:10:36,167 --> 00:10:38,100
-Sanjay, congratulations.
-Thank you, Chef.

277
00:10:38,267 --> 00:10:39,467
[Bobby]
Your dish smelled amazing.

278
00:10:39,634 --> 00:10:40,801
Beautiful flavors and spices

279
00:10:40,968 --> 00:10:41,968
and aromas.
-Thank you, Chef.

280
00:10:42,133 --> 00:10:43,701
OK, Sanjay, what are
we cooking tonight?

281
00:10:43,868 --> 00:10:46,467
-What is your signature dish?
-My signature dish is...

282
00:10:46,634 --> 00:10:48,100
[tense music builds]

283
00:10:49,767 --> 00:10:50,868
...chicken tikka masala

284
00:10:51,033 --> 00:10:53,067
-Oh, OK.
-[audience] Ohh!

285
00:10:53,234 --> 00:10:54,601
Classic.

286
00:10:54,767 --> 00:10:56,267
This is good.
We're going for 25.

287
00:10:56,434 --> 00:10:57,901
Make it number 25.

288
00:10:58,067 --> 00:11:00,968
Forty-five minutes on the clock,
and your time starts now.

289
00:11:01,133 --> 00:11:02,000
[audience cheering and clapping]

290
00:11:07,100 --> 00:11:09,367
Second time around
on chicken tikka masala

291
00:11:09,534 --> 00:11:11,167
in the Beat Bobby Flay Stadium.

292
00:11:11,334 --> 00:11:12,667
He lost the first time.

293
00:11:12,834 --> 00:11:14,067
-We would like a repeat.
-[Ginger] Mm-hmm.

294
00:11:14,234 --> 00:11:15,567
-Yeah, let's take it down.
-Yeah, we want the same thing,

295
00:11:15,734 --> 00:11:16,701
same thing.

296
00:11:16,868 --> 00:11:18,567
The chicken is marinated
in yogurt, right?

297
00:11:18,734 --> 00:11:20,367
So there's not a lot
of marination time that's

298
00:11:20,534 --> 00:11:22,467
gonna happen, but yogurt's
a pretty strong marinade.

299
00:11:22,634 --> 00:11:23,801
It's got a lot of acidity to it.

300
00:11:23,968 --> 00:11:26,467
There's a tomato base,
and then the tikka is

301
00:11:26,634 --> 00:11:28,367
bits, right?
So little bits of food.

302
00:11:28,534 --> 00:11:30,000
So the chicken's gonna
be cut up to bits.

303
00:11:30,167 --> 00:11:31,167
-It's easy to eat.
-[Ginger] Mm.

304
00:11:31,334 --> 00:11:33,000
-Sanjay?
-Yes, ma'am.

305
00:11:33,167 --> 00:11:35,601
How many times have you
made this dish, approximately?

306
00:11:35,767 --> 00:11:38,000
So this is something that
my grandma taught me,

307
00:11:38,167 --> 00:11:41,567
and since I started cooking,
I have been doing this recipe.

308
00:11:41,734 --> 00:11:43,367
I am making
a chicken tikka masala

309
00:11:43,534 --> 00:11:45,267
with cumin rice
and mint chutney.

310
00:11:45,434 --> 00:11:48,367
I am going to make
my own garam masala blend,

311
00:11:48,534 --> 00:11:50,167
which is going to have
green cardamom,

312
00:11:50,334 --> 00:11:52,167
black cardamom, maize, nutmeg.

313
00:11:52,334 --> 00:11:54,367
This spice blend is
my grandma's recipe,

314
00:11:54,534 --> 00:11:57,701
and this is, like, 50 years old
and never fails me.

315
00:12:00,100 --> 00:12:01,801
I like what he's doing.
There's onions in there.

316
00:12:01,968 --> 00:12:03,367
-There are peppers in there.
-Wow!

317
00:12:03,534 --> 00:12:07,167
[Sunny] Butter, tomatoes.
My God, look at all that spice!

318
00:12:08,667 --> 00:12:10,400
I'm gonna start getting
my rice ready.

319
00:12:10,567 --> 00:12:13,100
Sanjay, is that cinnamon?
What else is going on in there?

320
00:12:13,267 --> 00:12:16,267
Oh, so there was bay leaf,
cinnamon and cumin seed, Miss.

321
00:12:16,434 --> 00:12:18,000
[Sunny]
Bobby, what are you measuring?

322
00:12:18,167 --> 00:12:19,100
[Bobby] What?
I'm making rice.

323
00:12:19,267 --> 00:12:20,567
You gotta make rice
with this dish.

324
00:12:20,734 --> 00:12:22,667
-He's allowed to make rice.
-OK.

325
00:12:22,834 --> 00:12:23,801
[audience laughing]

326
00:12:23,968 --> 00:12:25,367
[Bobby]
I'm making chicken tikka masala

327
00:12:25,534 --> 00:12:27,601
with crispy garam
masala chicken skin,

328
00:12:27,767 --> 00:12:29,367
pomegranate mint
and almond relish,

329
00:12:29,534 --> 00:12:31,767
and crispy coconut rice
with lime and scallions.

330
00:12:31,934 --> 00:12:33,868
Get lots of different
contrasting textures

331
00:12:34,033 --> 00:12:35,467
and hope it all works out.

332
00:12:35,634 --> 00:12:37,601
Bobby, what's
in your yogurt marinade?

333
00:12:37,767 --> 00:12:40,000
[Bobby] Got some yogurt,
some turmeric, cardamom,

334
00:12:40,167 --> 00:12:42,567
some garam masala,
some ginger, some garlic.

335
00:12:42,734 --> 00:12:44,801
I don't really have a lot
of time to marinate it,

336
00:12:44,968 --> 00:12:47,968
so I'm really using this as
almost like a wet spice rub.

337
00:12:48,133 --> 00:12:50,100
[Sunny] They're both using
boneless thighs.

338
00:12:50,267 --> 00:12:51,801
Smart, that's where
the flavor's at.

339
00:12:51,968 --> 00:12:52,901
So good.

340
00:12:53,067 --> 00:12:55,367
[Sanjay]
My spice blend for my chicken

341
00:12:55,534 --> 00:12:56,868
marinade, cardamom,

342
00:12:57,033 --> 00:13:00,300
cumin, black cardamom,
mustard oil, white vinegar,

343
00:13:00,467 --> 00:13:03,667
salt, pepper, ginger,
garlic, and cilantro.

344
00:13:03,834 --> 00:13:05,667
-[Sunny] 34 minutes to go!
-[audience cheering]

345
00:13:05,834 --> 00:13:07,100
[audience member] Whoo!

346
00:13:08,567 --> 00:13:10,868
-Bobby, you know I said
my son's a big fan.
-Yes.

347
00:13:11,033 --> 00:13:13,200
So I need just a little video,
maybe like a,

348
00:13:13,367 --> 00:13:15,000
"Hi, Miles, it's Bobby Flay
in the kitchen."

349
00:13:15,167 --> 00:13:16,567
-God -- OK.
-[all laughing]

350
00:13:16,734 --> 00:13:18,267
Hey, Miles, it's Bobby Flay
in the kitchen.

351
00:13:18,434 --> 00:13:19,567
Come on, let me show
you something really good.

352
00:13:19,734 --> 00:13:22,000
We got some chicken here,
marinated in yogurt

353
00:13:22,167 --> 00:13:23,767
and lots of spices.

354
00:13:23,934 --> 00:13:25,868
I have my tikka masala sauce
going over here.

355
00:13:26,033 --> 00:13:28,167
-Looking pretty good.
-What about -- what about,
"Make your bed"?

356
00:13:28,334 --> 00:13:29,234
Definitely make your bed.

357
00:13:29,234 --> 00:13:31,501
Uh, what about,
"Be kind to Mommy"?

358
00:13:31,667 --> 00:13:33,300
Be kind to Mommy, always.

359
00:13:33,467 --> 00:13:35,567
-Always and forever.
-[all] Aww!

360
00:13:35,734 --> 00:13:37,400
-This is a little crème fraîche.
-OK.

361
00:13:37,567 --> 00:13:38,868
Creme fraîche?
[laughs]

362
00:13:39,033 --> 00:13:40,400
[Bobby] 'Cause this sauce
actually has,

363
00:13:40,567 --> 00:13:42,167
like, a cream finish to it.
-Right.

364
00:13:42,334 --> 00:13:44,467
Did Bobby just put
crème fraîche in an Indian

365
00:13:44,634 --> 00:13:45,701
dish, y'all?
-He did.

366
00:13:48,100 --> 00:13:49,868
-Be careful.
-Yeah, I will.

367
00:13:50,033 --> 00:13:51,367
Ooh! OK, that's kind of...

368
00:13:51,534 --> 00:13:52,467
-Flavor?
-That -- yes!

369
00:13:52,634 --> 00:13:54,367
-Too spicy?
-No, I like it like that.

370
00:13:54,534 --> 00:13:56,067
-[Bobby] Mmm, that's good.
-[Ginger] Yeah.

371
00:13:56,234 --> 00:13:57,167
-Good luck.
-Bye.

372
00:13:57,334 --> 00:13:58,734
-Not really, bye.
-See you later.

373
00:14:00,167 --> 00:14:02,501
-OK, Sanjay, how you doing?
-How you doing?
I have my chicken.

374
00:14:02,667 --> 00:14:05,267
It's cooking here.
I have the rice ready in here.

375
00:14:05,434 --> 00:14:06,534
Ooh, it looks good.

376
00:14:06,701 --> 00:14:08,467
Maybe I should do one video
where you just say,

377
00:14:08,634 --> 00:14:10,901
"Hey, Miles, I'm the guy
that's gonna beat Bobby Flay."

378
00:14:11,067 --> 00:14:14,300
Hey, Miles, I'm the guy gonna
beat Bobby Flay, right?

379
00:14:14,467 --> 00:14:16,801
-Yeah!
-[audience cheering]

380
00:14:16,968 --> 00:14:18,400
Do anything for our kids.

381
00:14:18,567 --> 00:14:20,767
[Sunny] Coming up on 26 minutes!

382
00:14:20,934 --> 00:14:22,467
-[audience cheering]
-Smells good? Yes?

383
00:14:22,634 --> 00:14:25,567
Good? Love it.

384
00:14:25,734 --> 00:14:27,467
Talk to me about the masala
that Bobby was mixing,

385
00:14:27,634 --> 00:14:29,000
because you said it was good.
-Yes -- it was.

386
00:14:29,167 --> 00:14:30,267
And then I thought,
"Oh, my God."

387
00:14:30,434 --> 00:14:32,000
I like really spicy.

388
00:14:33,667 --> 00:14:35,167
-Bobby.
-I can't hear you.

389
00:14:36,200 --> 00:14:37,300
What are you doing, Bobby?

390
00:14:38,467 --> 00:14:40,901
Are you putting it
in the blast chiller?

391
00:14:41,067 --> 00:14:42,367
One of the famous steps

392
00:14:42,534 --> 00:14:44,567
of making
your crispy rice, Bobby?

393
00:14:44,734 --> 00:14:46,567
Bobby, Bobby, Bobby.

394
00:14:46,734 --> 00:14:48,767
-Bobby?
-Stop saying my name!

395
00:14:48,934 --> 00:14:52,200
Every time she's here,
she must say my name 150 times.

396
00:14:54,400 --> 00:14:56,567
-Excuse me?
-[Ginger gasps]

397
00:14:56,734 --> 00:14:58,000
-What?
-You want a piece of me?

398
00:14:58,167 --> 00:14:59,100
[all laughing]

399
00:15:03,367 --> 00:15:06,067
Bobby, wouldn't you
feel better about your skills

400
00:15:06,234 --> 00:15:09,267
if you didn't always rely
on crispy rice?
-Oh, yeah!

401
00:15:09,434 --> 00:15:10,300
[audience cheering and clapping]

402
00:15:13,901 --> 00:15:15,667
You know how many times
I've seen him crispy rice?

403
00:15:15,834 --> 00:15:17,267
-How many?
-Crispy rice is a verb now.

404
00:15:17,434 --> 00:15:19,067
[audience laughing]

405
00:15:19,234 --> 00:15:21,167
[Bobby] I add some scallions
and some lime zest

406
00:15:21,334 --> 00:15:22,467
to flavor it with the coconut.

407
00:15:24,400 --> 00:15:25,868
[Sanjay]
Now my sauce is reduced,

408
00:15:26,033 --> 00:15:27,868
I'm going to add
heavy cream to it.

409
00:15:28,033 --> 00:15:29,400
I add the chicken
into the sauce.

410
00:15:30,868 --> 00:15:32,567
-Let's go check this
game out, girlfriend.
-Yes, please.

411
00:15:32,734 --> 00:15:36,467
Come on.
Coming up on eight minutes!

412
00:15:37,767 --> 00:15:39,467
What else do you have
left to do?

413
00:15:39,634 --> 00:15:41,067
Uh, I'm pretty much done.

414
00:15:41,234 --> 00:15:43,067
-Careful, this is hot.
-Oh, yes, please.

415
00:15:43,234 --> 00:15:44,667
-This is delicious.
-Wow.

416
00:15:44,834 --> 00:15:47,767
-[Sunny] Oh, my God.
-[Ginger] Mmm, that's beautiful.

417
00:15:47,934 --> 00:15:49,567
[Sunny] Oh, this is really,
really good.

418
00:15:49,734 --> 00:15:51,367
-This is the real deal.
-[Sunny] I love it.

419
00:15:51,534 --> 00:15:53,100
And you've got all your stuff
worked out here.

420
00:15:53,267 --> 00:15:54,567
What's your red onion?
Is it pickled, like a quick

421
00:15:54,734 --> 00:15:56,100
little pickle vibe or something?
-Yeah.

422
00:15:56,267 --> 00:15:58,501
He's got his whole mise en
place for plating ready to go.

423
00:15:58,667 --> 00:16:00,367
You've got seven minutes to go.
It feels like you're very calm.

424
00:16:00,534 --> 00:16:02,000
-Have you checked your rice?
-I am.

425
00:16:02,167 --> 00:16:04,067
How is it? Is it toothsome?
'Cause that's the worst thing

426
00:16:04,234 --> 00:16:06,367
since he's doing crispy rice.
Can I taste it?

427
00:16:06,534 --> 00:16:08,267
That's what he was doing
with that cinnamon.

428
00:16:08,434 --> 00:16:10,701
-That's what it was for!
-I knew it, I knew it, oh!
It's gonna be delicious.

429
00:16:10,868 --> 00:16:12,400
[audience laughing]

430
00:16:12,567 --> 00:16:16,501
My mint chutney has cilantro,
mint, Serrano chili,

431
00:16:16,667 --> 00:16:20,801
white vinegar, salt, and oil.
-Hmm, look at your crispy rice.

432
00:16:20,968 --> 00:16:22,367
It looks kind
of like burnt-y rice.

433
00:16:22,534 --> 00:16:24,000
[Bobby] No, it's good.

434
00:16:24,167 --> 00:16:25,467
Is that what
the crispy rice is?

435
00:16:25,634 --> 00:16:27,801
-I know you didn't.
-[all laughing]

436
00:16:27,968 --> 00:16:29,501
He just swatted
my hand away, Ginger.

437
00:16:29,667 --> 00:16:31,267
-I saw.
-H.R.!

438
00:16:31,434 --> 00:16:32,367
[all laughing]

439
00:16:33,501 --> 00:16:35,701
Girl, y'all make some
noise for Sanjay!

440
00:16:35,868 --> 00:16:37,167
-[Ginger] Hey!
-[all cheering and clapping]

441
00:16:40,467 --> 00:16:42,701
Those are very different dishes.

442
00:16:42,868 --> 00:16:45,167
So when we walked past,
it looked like he made

443
00:16:45,334 --> 00:16:47,567
a cilantro-mint chutney.
-Girl.

444
00:16:47,734 --> 00:16:49,100
[Ginger] And then he's gonna
drizzle that on the dish?

445
00:16:49,267 --> 00:16:51,167
Drizzle till you
can't drizzle anymore.

446
00:16:51,334 --> 00:16:52,734
I'll take it.

447
00:16:52,901 --> 00:16:55,167
-And let's talk about
the sauce on Bobby's side.
-[Ginger] OK.

448
00:16:55,334 --> 00:16:58,167
-Very tomatoey.
Not enough spice.
-Yeah, mm.

449
00:16:58,334 --> 00:17:00,767
-How much time we have left?
-[audience] One minute.

450
00:17:00,934 --> 00:17:02,701
They letting y'all know.
One minute.

451
00:17:02,868 --> 00:17:04,100
One minute, chefs.

452
00:17:04,267 --> 00:17:05,334
[audience cheering and clapping]

453
00:17:07,801 --> 00:17:10,267
I add my chicken tikka masala
to the plate

454
00:17:10,434 --> 00:17:14,567
and serve the rice with it.
-30 seconds.

455
00:17:14,734 --> 00:17:15,701
[Bobby] I put some
of the chicken

456
00:17:15,868 --> 00:17:17,267
with the sauce
on one side of the plate,

457
00:17:17,434 --> 00:17:19,467
and then I put some
of the coconut rice down.

458
00:17:19,634 --> 00:17:22,667
And then on top, I put some of
the garam masala chicken skin,

459
00:17:22,834 --> 00:17:24,767
and then the relish
with some fresh lime zest

460
00:17:24,934 --> 00:17:26,367
and some scallions.

461
00:17:26,534 --> 00:17:28,567
-Ohh -- go Sanjay!
-Come on, Sanjay.

462
00:17:28,734 --> 00:17:30,200
You got this.
Oh, look at him.

463
00:17:30,367 --> 00:17:32,167
Oh, he came
with a secret sauce.

464
00:17:32,334 --> 00:17:37,501
-He got the trick.
-[audience] Eight, seven, six.

465
00:17:37,667 --> 00:17:40,601
[Sanjay]
Some pomegranate
and pickled onion.

466
00:17:40,767 --> 00:17:42,501
Three, two, one!

467
00:17:42,667 --> 00:17:43,567
[audience cheering and clapping]

468
00:17:45,167 --> 00:17:46,767
Nice job, beautiful.

469
00:17:48,300 --> 00:17:50,100
My grandma would be
so proud of me,

470
00:17:50,267 --> 00:17:52,667
and these are all
authentic flavors.

471
00:17:53,767 --> 00:17:55,501
[Bobby]
I hope that the texture
of the sauce is right.

472
00:17:55,667 --> 00:17:57,167
I hope that I don't get
dinged for using

473
00:17:57,334 --> 00:17:58,400
the almonds and the mint

474
00:17:58,567 --> 00:18:00,267
and the pomegranates on top.
We'll see.

475
00:18:02,167 --> 00:18:05,067
Bobby, Sanjay, congratulations
on toughing it out.

476
00:18:05,234 --> 00:18:07,267
45 minutes
of chicken tikka masala.

477
00:18:07,434 --> 00:18:09,167
Now it's time to introduce
you to the judges.

478
00:18:09,334 --> 00:18:13,167
First up, the chef-owner
of East Wind Snack Shop,

479
00:18:13,334 --> 00:18:14,801
Chris Cheung.

480
00:18:14,968 --> 00:18:18,667
Chef and cookbook author,
Aliya Leekong.

481
00:18:18,834 --> 00:18:20,067
And the executive chef

482
00:18:20,234 --> 00:18:22,667
and partner of Semma,
Vijay Kumar.

483
00:18:22,834 --> 00:18:23,767
[audience clapping]

484
00:18:27,801 --> 00:18:29,100
[Sunny] Judges,
please start with the first

485
00:18:29,267 --> 00:18:30,667
chicken tikka masala
in front of you.

486
00:18:30,834 --> 00:18:32,868
[anticipatory music plays]

487
00:18:40,167 --> 00:18:42,167
There's so many things
happening, and it's very

488
00:18:42,334 --> 00:18:44,901
non-traditional, but it all
works together really well.

489
00:18:45,067 --> 00:18:47,100
There's a lot of textural
contrast in terms

490
00:18:47,267 --> 00:18:50,667
of the crispy rice.
The chicken skin is amazing.

491
00:18:50,834 --> 00:18:54,367
The nuts, I also really loved
the fresh herbs on top

492
00:18:54,534 --> 00:18:55,501
rather than as a chutney.

493
00:18:55,667 --> 00:18:57,267
I think that that's
a really nice touch.

494
00:18:57,434 --> 00:19:00,267
Chicken was cooked
perfectly, juicy, tender,

495
00:19:00,434 --> 00:19:03,801
and the crispy rice,
while the texture was great,

496
00:19:03,968 --> 00:19:05,567
the rice just felt
slightly soft.

497
00:19:07,300 --> 00:19:09,767
The beauty of Indian cuisine
is you have to cook this,

498
00:19:09,934 --> 00:19:13,400
like, sauces a little longer
in order to get the nice aroma,

499
00:19:13,567 --> 00:19:16,701
and I still taste some of
the raw flavor from the spices.

500
00:19:16,868 --> 00:19:18,868
If they'd have cooked a little
more longer, that could have

501
00:19:19,033 --> 00:19:21,067
been an amazing dish.
-[Sunny] Thank you, judges.

502
00:19:21,234 --> 00:19:22,467
We're gonna have you switch
your plates, please.

503
00:19:23,467 --> 00:19:25,367
♪♪

504
00:19:32,200 --> 00:19:35,601
Chicken, again,
well cooked, tender, juicy.

505
00:19:35,767 --> 00:19:38,501
The rice was really good,
cooked very well.

506
00:19:38,667 --> 00:19:40,667
I love the pickled onions
on top.

507
00:19:40,834 --> 00:19:42,667
The addition of the mint
cilantro chutney,

508
00:19:42,834 --> 00:19:44,267
which I actually wish
there was more of,

509
00:19:44,434 --> 00:19:45,767
'cause I would love
to taste it more.

510
00:19:45,934 --> 00:19:47,601
In terms of flavor,

511
00:19:47,767 --> 00:19:50,100
I felt like the sauce
was very cumin forward,

512
00:19:50,267 --> 00:19:51,801
and it wasn't balanced
with sweetness.

513
00:19:51,968 --> 00:19:54,000
And that's where it kind
of threw me off a little bit.

514
00:19:54,167 --> 00:19:56,567
[Vijay] I feel like there's
some, a lot of masala.

515
00:19:56,734 --> 00:19:58,200
Yeah, the spice is
a little overpowering.

516
00:19:58,367 --> 00:20:00,801
I would have loved a little
more mint chutney in it.

517
00:20:00,968 --> 00:20:03,767
Thank you, judges.
Now it's time to vote.

518
00:20:03,934 --> 00:20:05,567
Sure.

519
00:20:05,734 --> 00:20:07,968
I...could have done
a little better.

520
00:20:08,133 --> 00:20:10,067
I'm really not sure,
like, which direction

521
00:20:10,234 --> 00:20:11,601
it's gonna go.

522
00:20:11,767 --> 00:20:12,701
[whispers] Thank you.

523
00:20:14,167 --> 00:20:15,100
And the winner is...

524
00:20:15,267 --> 00:20:16,167
[tense music builds]

525
00:20:18,400 --> 00:20:19,868
...Chef Bobby Flay.

526
00:20:20,033 --> 00:20:21,267
[audience cheering
and clapping]

527
00:20:22,300 --> 00:20:23,300
Thank you.

528
00:20:26,067 --> 00:20:27,067
There we go.

529
00:20:27,234 --> 00:20:28,100
[audience cheering and clapping]

530
00:20:30,267 --> 00:20:31,968
Was it the crispy rice?
Answer me.

531
00:20:32,133 --> 00:20:33,467
Actually, no, it wasn't
the crispy rice.

532
00:20:33,634 --> 00:20:36,667
Don't lie to me, girl.
Don't lie to me, Aliya.

533
00:20:36,834 --> 00:20:39,667
For me, it was really about
just the textural contrast,

534
00:20:39,834 --> 00:20:41,267
I thought was really,
really lovely.

535
00:20:41,434 --> 00:20:44,868
The flavors were spot-on,
just really well balanced.

536
00:20:45,033 --> 00:20:46,000
[audience cheering and clapping]

537
00:20:47,000 --> 00:20:48,434
Thank you.

538
00:20:49,100 --> 00:20:51,801
[Sanjay]
I'm really happy that I could
showcase my Indian flavors,

539
00:20:51,968 --> 00:20:54,100
and I think I still did
my grandma proud.

540
00:20:54,267 --> 00:20:57,267
When the challenge gets risky,
my rice gets crispy.

541
00:20:57,434 --> 00:20:59,367
-[audience member] Whoo!
-[audience cheering
and clapping]