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00:00:01,266 --> 00:00:02,634
[Bobby Flay] I'm Bobby Flay.
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00:00:02,634 --> 00:00:04,266
-[audience cheering]
-Each week, one great chef
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00:00:04,266 --> 00:00:05,800
will try to take me down
in my house.
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00:00:05,867 --> 00:00:07,100
I'm not worried about Bobby.
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-What?
-[all] Ohh.
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00:00:08,533 --> 00:00:11,367
This culinary battle's gonna
shake down in two rounds.
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00:00:11,467 --> 00:00:14,967
Round 1. To get to me,
two contenders have to go
through each other
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00:00:14,967 --> 00:00:16,967
using an ingredient
of my choice.
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00:00:16,967 --> 00:00:18,500
-[all applauding]
-Let's do it!
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00:00:18,500 --> 00:00:23,000
Two people that know me well
will decide who's got
the skills to beat me.
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00:00:23,000 --> 00:00:25,967
Round 2, I go head to head
with the winning contender.
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It's their turn to surprise me
with their signature dish.
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-Go!
-[sing-song]
Friendly competition!
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-Go!
-[sing-song]
Friendly competition!
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-Is that distracting?
-This is gonna be
the first one I don't finish.
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Flay's in trouble! Whoo!
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-Bottom line?
-[exclaiming]
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Everyone's out to beat me.
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All right, I'm pumped up
and ready to go. Who's ready
for a great show today?
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[all applauding]
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[Bobby] Tonight,
we're keeping it
in the family.
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Please welcome my daughter,
the one and only Sophie Flay,
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and from Food Network,
my pal Eddie Jackson.
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[laughing]
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-[all applauding]
-♪ Let's go
until I get to the top♪
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Thank you.
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We got Flay royalty
in the house.
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You going down, Dad.
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Did you say like it's family
in the house today?
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Yes, you're my family.
I mean, to a point.
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-Oh.
-[all laughing]
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Let's, let's not get crazy.
You know.
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What's happening? What,
what are you up to these days?
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You know, Food Network
keeps me busy.
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If there's a cookie
or a holiday show, Eddie
Jackson's on it. It's great.
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Cake and cookies, baby.
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I am so bad at that
kinda stuff.
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Yeah, you don't know
how to do stuff like that.
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I am the worst.
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-[all laughing]
-So, Soph, still doing the
journalism thing out in LA?
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-Yeah.
-So how many times you think
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you've cohosted the show now?
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I think this is
my fourth time.
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-Fourth time?
-Yeah.
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-What's your record?
Do you know?
-I don't know.
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-What's your record?
Do you know?
-I don't know.
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-Okay.
-I think maybe you lost
last time.
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Bobby, you do know
that you can bail
any time, right?
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You wouldn't wanna embarrass
yourself in front of your
daughter, now, would you?
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-Yikes.
-Won't be the first time.
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[all laughing]
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All right, let's bring out
some chefs.
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Our first contender racked up
three James Beard Award
nominations
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before mastering comfort food.
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From Rehoboth Beach, Delaware,
Hari Cameron!
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[all applauding]
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[laughing]
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[Sophie Flay] Whoo!
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Dad, our next contender
is known for Southern comfort
meets Asian flair.
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Dad, our next contender
is known for Southern comfort
meets Asian flair.
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Born and raised
in Oakland, California,
Chef Leilani Baugh.
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[all applauding]
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Oh, wow. [laughing]
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[Bobby] Hari, Leilani,
what's your goal this evening?
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To show you what a girl
from Oakland can do.
Take you down, baby.
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-[all] Ohh.
-You afraid of her?
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I'm not afraid. I'm not afraid
of anything.
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[all laughing]
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Here's the way
it's gonna work. I'm gonna
give you an ingredient,
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and you must make that
the star of your dish.
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and you must make that
the star of your dish.
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Black seabass.
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Hey.
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[all applauding]
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I love it.
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I live by the beach,
so I can cook black bass.
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-[Eddie Jackson] All right.
-These guys are gonna
taste your dishes,
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and they'll decide which one
of you goes up against me
in round two.
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20 minutes on the clock. Go.
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[bell ringing]
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[all applauding]
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[Leilani Baugh] Let's go.
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[Bobby] We got some
black seabass.
It's a flaky white fish.
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A canvas for lots of
different flavors.
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I mean, it cooks up quick.
It's, it's a delicate fish.
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It doesn't have overly, like,
fishy kind of a flavor to it.
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It doesn't have overly, like,
fishy kind of a flavor to it.
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-[Bobby] Yeah.
-[Sophie] You do like
a shishito pepper sort of...
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-Oh, yeah. Pesto.
-Would you do it
with black bass?
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-[Bobby] You totally could.
-[Sophie] Okay.
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See, I'm learning that
she knows a lot about you.
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Maybe we can utilize
some of that
throughout the day.
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-Oh, when he goes away,
for sure.
-Exactly.
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[all laughing]
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Hi, little fish.
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I really enjoy black seabass,
except black bass
has a lot of bones,
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and that can be really tricky.
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Ahh!
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I'm known for my down home
Southern cooking
with an Asian twist.
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So I'm making ginger soy
black sea bass over wilted
mustard greens with onions.
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Hey, uh, Leilani.
What you doing with the fish?
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Hey, uh, Leilani.
What you doing with the fish?
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I am going to sear it
and then I'm gonna steam it.
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-See, she wants to get
a crispy crust on top.
-Yeah.
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And then she wants to finish
in the steamer.
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My grandmother
used to make this for me.
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My grandmother Joan was
an immigrant from China, and
she's the one that taught me
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all about cooking fresh fish,
fresh produce, and how to shop
for the best goods.
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I started my catering company
in 2013.
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I got a major contract
with ESPN
and my business exploded.
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And in 2020, I expanded to our
own brick and mortar
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named Magnolia Street
Wine Lounge & Kitchen.
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named Magnolia Street
Wine Lounge & Kitchen.
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I am here to win this for
every little girl who decided
that she wanted to cook.
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Bobby, it is so nice to meet
you. But it is gonna be
so sweet beating you today.
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I've worked with black bass
many times being
a mid-Atlantic chef.
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Hey, Hari, what you making
over there?
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I'm gonna make
some fried fish.
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-Yes, there we go.
-[all applauding]
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I'm making
crispy black seabass
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with olive oil
compressed spinach
and sauce Romesco.
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I know Bobby really brings
a lot of big flavors, so
I'm trying to do the same.
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I know Bobby really brings
a lot of big flavors, so
I'm trying to do the same.
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Who is cheering for Hari?
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[all applauding]
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My childhood was a little bit
unusual, because
we moved around a lot,
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but it really gave me a chance
to taste food from everywhere,
and explore a lot of things.
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After graduating
culinary school,
I went to stage
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at some of the top restaurants
in the world,
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like 11 Madison Park.
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I wanted to take
all of the things I learned
from fine dining
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and elevate comfort food.
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So my brother and I opened up
Grandpa Mac.
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We make fresh pasta,
and the creamiest, best
mac and cheese every day.
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We make fresh pasta,
and the creamiest, best
mac and cheese every day.
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I'm here to prove
that comfort food
can be world class.
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Bobby, you cheddar be ready.
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All right, 15 minutes.
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Now, I'm gonna get my fish
seasoned with salt, pepper,
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and a little bit
of seafood seasoning.
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What's happening over here,
Leilani?
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So we're gonna sear in
our fish,
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and then, I'm gonna
steam it with some soy
and some ginger.
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Ohh, soy and ginger. I like
that. So you think you can
take Hari down?
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I think I can take Hari down.
No problem.
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[all laughing]
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[all laughing]
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Next, I start on
my Romesco sauce.
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I'm using tomatoes, onions,
Fresno chili,
hazelnuts and bread,
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and get them
under the Salamander.
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Hari, what are you making
over here?
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[Hari Cameron]
A Romesco sauce.
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Browning up some hazelnuts,
tomatoes, some chilis.
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Now, Leilani, you know
she tried to take you out
with the hat?
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-She tried.
-It was an accident.
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It was beeline
right at his head.
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[all laughing]
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I need to see some flavor,
though. Let's get to it.
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12:30.
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[all applauding]
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All right, Leilani
is seasoning up
with seafood seasoning.
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I will say this, though,
it seems like she doesn't
really know how to filet,
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I will say this, though,
it seems like she doesn't
really know how to filet,
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'cause all the pieces are
a little bit
all over the place.
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And Hari, he knows exactly
what he's doing when it comes
to breaking down the fish.
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They're nice and even.
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With the spinach,
I want to break it down
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using olive oil and salt
in the vacuum sealer
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to infuse a lot of flavor
in a short amount of time.
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Hey, Hari, how you doing?
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I'm doing great, getting
my dredge together right now.
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I use AP flour, rice flour,
seafood seasoning
and cornstarch.
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When you fry fish like that,
you can overcook it
very easily.
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Right.
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Right.
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[Leilani] Beating Bobby Flay
using the food my grandmother
taught me how to make
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would be the highest honor.
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Steaming the fish is gonna
make sure that it's
not overcooked.
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I've put in garlic,
green onions, fresh ginger,
soy sauce, and honey.
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And then I'm making
mustard greens with onions,
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00:06:45,867 --> 00:06:47,533
because the pepper
from the mustard greens
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is really gonna
bring out the flavor
in the fish.
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I put my vegetables
and I put them in the blender
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with Worcestershire, soy sauce
and sherry vinegar.
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Coming up on 8 minutes.
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[all applauding]
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[Sophie] Hari, how's it
looking over here?
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[Hari] My, uh, sauce
is working. A Romesco sauce.
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00:07:00,000 --> 00:07:02,734
[Hari] My, uh, sauce
is working. A Romesco sauce.
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00:07:02,734 --> 00:07:04,533
-Taking a page out of
your father's book.
-I was gonna say.
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Bring in the big flavor.
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00:07:05,800 --> 00:07:07,734
Okay, I like the idea. So,
if you get to the next round,
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00:07:07,734 --> 00:07:09,100
you think you got a chance
against my dad?
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00:07:09,166 --> 00:07:11,467
-I'll do it.
-All right, keep going.
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00:07:11,467 --> 00:07:12,533
[Sophie] Leilani, what do you
have going on?
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00:07:12,533 --> 00:07:15,100
[Leilani] Mustard greens
with some onions.
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00:07:15,166 --> 00:07:18,100
So if you make it to the next
round, do you have a chance
against my dad, do you think?
198
00:07:18,166 --> 00:07:20,166
-I... No, yeah. We'll see.
-I like that.
All right, keep going.
199
00:07:20,166 --> 00:07:21,367
Thank you, babe.
200
00:07:21,367 --> 00:07:22,467
[all applauding]
201
00:07:24,467 --> 00:07:26,266
I'm happy with the way
that the fish is fried.
202
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Crispy on the outside,
but beautifully moist.
203
00:07:28,634 --> 00:07:29,734
[Hari] 2 minutes to go.
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00:07:29,734 --> 00:07:30,000
I have to get started plating.
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00:07:30,000 --> 00:07:31,433
I have to get started plating.
206
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First, I plate my Romesco
sauce, top it with spinach,
and get my fish on the plate.
207
00:07:36,166 --> 00:07:38,533
I check on my fish
and it looks perfect.
208
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So I plate my fish on top of
my mustard greens.
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00:07:41,166 --> 00:07:44,700
10, 9, 8, 7,
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-6, 5, 4...
-And I finish it
with some green onions.
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-3, 2, 1...
-[bell rings]
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00:07:50,967 --> 00:07:53,600
[all exclaiming]
213
00:07:53,634 --> 00:07:56,467
[Hari] I felt like I cooked
everything well
and developed flavor,
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00:07:56,467 --> 00:07:58,634
so I'm hoping that my fish
is the star.
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00:07:58,634 --> 00:08:00,000
[Leilani] It's pretty.
I know it tastes good.
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[Leilani] It's pretty.
I know it tastes good.
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00:08:01,166 --> 00:08:04,000
But I can literally see bones
sticking out of that fish.
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00:08:09,967 --> 00:08:11,533
This is something that I've
dreamt about for a long time,
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00:08:11,533 --> 00:08:14,533
to see Bobby lose in front of
his own daughter.
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[all laughing]
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It's all gonna come down
to what you guys did
with the black seabass.
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Chef Hari, what'd you make?
223
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So, today, I prepared crispy
black bass with olive oil
compressed spinach
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00:08:24,266 --> 00:08:26,533
and sauce Romesco.
225
00:08:26,533 --> 00:08:29,100
The batter's light, which
I think it should be
with a fish like this.
226
00:08:29,100 --> 00:08:32,467
My only concern is that
the black sea bass
is under seasoned.
227
00:08:32,467 --> 00:08:35,467
But everything else is so
well-seasoned, once you get
228
00:08:35,467 --> 00:08:37,533
that one bite with everything
together, it works.
229
00:08:37,533 --> 00:08:38,112
Thank you.
230
00:08:38,112 --> 00:08:38,800
Thank you.
231
00:08:38,800 --> 00:08:41,266
[Sophie] I love
the Romesco sauce.
It's really well balanced.
232
00:08:41,266 --> 00:08:42,367
The spinach
is really good, too.
233
00:08:42,467 --> 00:08:45,100
But I do have to echo Eddie
on the fish.
234
00:08:45,166 --> 00:08:47,500
There's not a ton of flavor
in it. That being said,
235
00:08:47,533 --> 00:08:49,533
when you eat it all together,
that one bite is really good.
236
00:08:49,533 --> 00:08:50,533
Thank you.
237
00:08:50,533 --> 00:08:51,700
Chef Leilani, what'd you make?
238
00:08:51,734 --> 00:08:55,066
Today I made for you
ginger soy black sea bass
239
00:08:55,166 --> 00:08:59,000
over a wilted mustard green
with onions and honey.
240
00:08:59,066 --> 00:09:02,967
Mustard greens have
a pepperiness to it that
I think works really well
241
00:09:02,967 --> 00:09:04,266
with that honey and ginger.
242
00:09:04,367 --> 00:09:06,967
The fish itself
is seasoned so well.
243
00:09:06,967 --> 00:09:08,112
My biggest issue, though,
is the butchery on the fish,
244
00:09:08,112 --> 00:09:09,634
My biggest issue, though,
is the butchery on the fish,
245
00:09:09,634 --> 00:09:12,000
-because there's so many bones
inside of it.
-Right.
246
00:09:12,000 --> 00:09:15,467
The honey and the soy sauce,
I think they're balanced
really well.
247
00:09:15,467 --> 00:09:17,600
It was cooked
really beautifully, also.
248
00:09:17,634 --> 00:09:19,500
I had a few bones
in my fish, too.
249
00:09:19,533 --> 00:09:22,533
All in all, great flavor.
But a little worried
on the execution.
250
00:09:23,100 --> 00:09:24,867
Those bones!
251
00:09:24,867 --> 00:09:29,467
I'm hoping that the judges
choose flavor over execution.
252
00:09:29,467 --> 00:09:32,634
And the chef moving forward
to beat Bobby Flay is...
253
00:09:36,166 --> 00:09:38,112
-Chef Hari.
-[all applauding]
254
00:09:38,112 --> 00:09:39,634
-Chef Hari.
-[all applauding]
255
00:09:39,634 --> 00:09:41,166
It's a little heartbreaking
256
00:09:41,166 --> 00:09:43,367
that I didn't get to go up
against Bobby Flay
and beat him.
257
00:09:43,367 --> 00:09:45,900
Bobby's getting off easy
not having to go up
against me.
258
00:09:45,967 --> 00:09:48,967
We picked your dish because
you showcased some technique
259
00:09:48,967 --> 00:09:51,467
that I think you're gonna need
if you wanna beat Bobby.
260
00:09:51,467 --> 00:09:52,467
You think you can do this?
261
00:09:52,467 --> 00:09:53,967
[makes kissing noises]
262
00:09:53,967 --> 00:09:55,634
Oh!
263
00:09:55,634 --> 00:09:58,734
♪ When the bars
that we catchin',
they shock and amaze ♪
264
00:09:58,734 --> 00:10:01,266
♪ The take is never ending
'cause I'm gonna wait♪
265
00:10:01,367 --> 00:10:02,266
All right, Hari,
congratulations.
266
00:10:02,467 --> 00:10:04,367
-Thank you.
-How you feeling
about round 2?
267
00:10:04,467 --> 00:10:06,634
-This round is mine.
-All right, so, uh, what are
we cooking tonight?
268
00:10:06,634 --> 00:10:08,000
What's your signature dish?
269
00:10:08,000 --> 00:10:08,112
My signature dish is...
270
00:10:08,112 --> 00:10:09,467
My signature dish is...
271
00:10:09,467 --> 00:10:12,166
♪ I will get it
whatever it takes♪
272
00:10:12,166 --> 00:10:13,266
...mac and cheese.
273
00:10:13,266 --> 00:10:14,433
[all] Ohh!
274
00:10:14,533 --> 00:10:17,266
Dad, the only dish I've ever
told you to take off the menu
275
00:10:17,367 --> 00:10:19,634
because I thought
it wasn't good
was lobster mac and cheese.
276
00:10:19,634 --> 00:10:20,734
I remember that well.
277
00:10:20,734 --> 00:10:22,967
-[all laughing]
-45 minutes on the clock.
Let's go!
278
00:10:22,967 --> 00:10:24,734
[all applauding]
279
00:10:29,000 --> 00:10:32,100
Is there anything more
comforting than a nice bowl
of macaroni and cheese?
280
00:10:32,166 --> 00:10:33,433
For real.
281
00:10:33,433 --> 00:10:36,467
[Eddie] So, macaroni noodles
paired with cheese sauce,
right?
282
00:10:36,467 --> 00:10:38,112
And you can use any noodle
but traditionally, it's elbow,
which has that tunnel
283
00:10:38,112 --> 00:10:40,166
And you can use any noodle
but traditionally, it's elbow,
which has that tunnel
284
00:10:40,166 --> 00:10:41,367
-that runs through it.
-Yeah.
285
00:10:41,367 --> 00:10:43,266
-To allow some of that cheese
to get in there, and...
-Yeah.
286
00:10:43,367 --> 00:10:45,600
[Eddie] In my opinion, it has
to be at least four cheeses,
287
00:10:45,634 --> 00:10:47,600
-like a smoked gouda,
like a Gruyere.
-Okay. Yum.
288
00:10:47,634 --> 00:10:49,967
-Nice melting cheese is good.
-Yeah. Right,
289
00:10:49,967 --> 00:10:54,166
and I love like a toasted
breadcrumb situation
on top of a mac and cheese.
290
00:10:54,166 --> 00:10:55,367
-Yeah. I could get with that.
-That's kind of my jam.
291
00:10:55,367 --> 00:10:57,100
How you guys doing up there?
292
00:10:57,100 --> 00:10:58,500
[all applauding]
293
00:10:58,533 --> 00:11:02,000
Mac and cheese is our
number one seller
at Grandpa Mac.
294
00:11:02,000 --> 00:11:05,166
It has pancetta
and breadcrumbs
toasted on top.
295
00:11:05,266 --> 00:11:08,112
Because I'm making my pasta
from scratch, I need to start
working on it right away.
296
00:11:08,112 --> 00:11:08,900
Because I'm making my pasta
from scratch, I need to start
working on it right away.
297
00:11:08,967 --> 00:11:12,100
So I get my semolina flour
into the pasta extruder,
298
00:11:12,100 --> 00:11:15,000
which will mix my dough
and form the noodles.
299
00:11:15,066 --> 00:11:17,367
Then, I slowly add the water.
300
00:11:17,367 --> 00:11:19,000
[Eddie] How many cheeses
you got over there, Hari?
301
00:11:19,000 --> 00:11:21,166
-I'm doing seven cheeses.
-Seven cheeses?
302
00:11:21,166 --> 00:11:23,000
-[all applauding]
-Oh, my goodness!
303
00:11:23,066 --> 00:11:24,433
[laughing]
304
00:11:24,433 --> 00:11:28,533
Beating Bobby will let
the world know that my
mac and cheese is epic.
305
00:11:28,533 --> 00:11:29,800
Dad, what are you making
over there?
306
00:11:29,867 --> 00:11:31,266
Lobster mac and cheese.
Your favorite.
307
00:11:31,266 --> 00:11:32,367
-Are you actually?
-No.
308
00:11:32,367 --> 00:11:33,266
-Oh.
-[all laughing]
309
00:11:33,367 --> 00:11:35,266
I'm making a porcini mushroom
mac and cheese.
310
00:11:35,266 --> 00:11:38,112
I just wanna keep it simple.
I'm adding basically one
component, which is mushrooms.
311
00:11:38,112 --> 00:11:38,700
I just wanna keep it simple.
I'm adding basically one
component, which is mushrooms.
312
00:11:38,734 --> 00:11:41,166
I think mushrooms and cheese
go very nicely together.
313
00:11:41,166 --> 00:11:43,500
And then crust on top
to give it a little texture.
314
00:11:43,533 --> 00:11:47,467
So I start by rehydrating
my porcini mushrooms and
let them come back to life.
315
00:11:47,467 --> 00:11:49,467
What's your favorite noodle
for mac and cheese?
316
00:11:49,467 --> 00:11:50,900
I'm gonna use some,
uh, lumachine today.
317
00:11:50,967 --> 00:11:52,066
Oh, nice.
318
00:11:52,066 --> 00:11:54,166
Kind of like a classic elbow
but a tiny bit different.
319
00:11:54,166 --> 00:11:57,700
It has like a hole running
through it, so the cheese
sauce is gonna go inside it.
320
00:11:57,734 --> 00:12:00,700
I like a dry pasta for this,
'cause it just
holds up better.
321
00:12:00,734 --> 00:12:03,867
-38 minutes left.
-[all applauding]
322
00:12:03,867 --> 00:12:07,000
Hari, seven cheeses, my man.
What kind of cheeses
are we doing?
323
00:12:07,000 --> 00:12:08,112
White cheddar, yellow cheddar,
fontina, gouda, mozzarella,
324
00:12:08,112 --> 00:12:11,734
White cheddar, yellow cheddar,
fontina, gouda, mozzarella,
325
00:12:11,734 --> 00:12:14,166
and Parmigiano Reggiano,
the king of cheeses.
326
00:12:14,266 --> 00:12:15,967
I like that, man.
When you have that minute,
327
00:12:15,967 --> 00:12:17,100
you gotta make sure
you have balance.
328
00:12:17,100 --> 00:12:18,100
[Hari] For sure.
329
00:12:18,100 --> 00:12:19,867
It took me a long time to find
the right cheeses,
330
00:12:19,867 --> 00:12:22,900
but this gives the perfect
depth to the cheese sauce.
331
00:12:22,967 --> 00:12:24,533
Hey, Bobby, are you making
your own noodles?
332
00:12:24,533 --> 00:12:28,100
Nope. I'm using dry pasta.
'Cause I think dry pasta's
better for mac and cheese.
333
00:12:28,166 --> 00:12:30,634
Wow. So what else you got
going over here, Bobby?
334
00:12:30,634 --> 00:12:33,967
Some mushrooms. I got
some portobellos and I got
some porcini.
335
00:12:33,967 --> 00:12:35,266
All right, Bobby,
you got to pick it up.
336
00:12:35,266 --> 00:12:38,000
33:30.
337
00:12:38,000 --> 00:12:38,112
So, then I sauté
the portobello mushrooms
in some garlic and olive oil.
338
00:12:38,112 --> 00:12:41,467
So, then I sauté
the portobello mushrooms
in some garlic and olive oil.
339
00:12:43,100 --> 00:12:45,166
So I feel good Hari's
balancing out his cheeses.
340
00:12:45,166 --> 00:12:46,634
-Okay.
-So he has some
that's a little bit light.
341
00:12:46,634 --> 00:12:49,100
-And he has some that's
a little bit more robust.
-Okay.
342
00:12:49,100 --> 00:12:52,533
[Eddie] Now, whereas Bobby,
I didn't see any cheese.
All I saw was mushrooms.
343
00:12:52,533 --> 00:12:53,533
That's definitely
a little weird.
344
00:12:53,533 --> 00:12:55,166
[Sophie]
Just under 30 minutes.
345
00:12:55,166 --> 00:12:56,467
Can you grate some for me?
346
00:12:56,467 --> 00:12:59,266
It's called Beat Bobby Flay,
not Cheese Grate
for Bobby Flay.
347
00:12:59,367 --> 00:13:02,166
-[all laughing]
-Now it's time
to make the sauce.
348
00:13:02,166 --> 00:13:04,867
I don't take the traditional
route of making a roux.
349
00:13:04,867 --> 00:13:06,533
I use sodium citrate.
350
00:13:06,533 --> 00:13:08,112
The sodium citrate acts
as a thickener, but then,
351
00:13:08,112 --> 00:13:09,266
The sodium citrate acts
as a thickener, but then,
352
00:13:09,266 --> 00:13:12,000
it also helps with
the texture, makes it glossy.
353
00:13:12,066 --> 00:13:13,367
-Got it. Okay.
-It's gonna be silky smooth.
354
00:13:13,367 --> 00:13:18,533
Then, I add Dijon mustard,
Tabasco and nutmeg
in my heated milk,
355
00:13:18,533 --> 00:13:21,000
and slowly add the cheese.
356
00:13:21,066 --> 00:13:22,867
What kinda cheese goes well
with mushrooms?
357
00:13:22,867 --> 00:13:25,367
Personally, I like to have
things that are
a little bit lighter.
358
00:13:25,367 --> 00:13:27,500
You want that earthiness
that mushrooms have,
359
00:13:27,533 --> 00:13:29,367
so you don't wanna
totally kill that vibe.
360
00:13:29,367 --> 00:13:30,867
Yeah.
361
00:13:30,867 --> 00:13:32,700
So I start making a roux,
butter and flour.
362
00:13:32,734 --> 00:13:35,800
And then I add scalded milk
to that. And that
creates a Bechamel,
363
00:13:35,867 --> 00:13:38,112
which will then become
the base of my cheese sauce.
364
00:13:38,112 --> 00:13:38,266
which will then become
the base of my cheese sauce.
365
00:13:38,266 --> 00:13:39,700
What kinda cheese you using,
Bobby?
366
00:13:39,734 --> 00:13:45,367
Uh... [crickets chirping]
367
00:13:45,367 --> 00:13:48,367
-Hello?
-[all laughing]
368
00:13:48,367 --> 00:13:51,367
I'm using four different
cheeses. I'm using, uh...
369
00:13:52,000 --> 00:13:52,967
[laughing]
370
00:13:52,967 --> 00:13:55,000
Bobby Flay,
ladies and gentlemen.
371
00:13:55,066 --> 00:13:57,066
-[all laughing, applauding]
-[Eddie] Wow.
372
00:14:01,367 --> 00:14:02,634
What kinda cheese
you using, Bobby?
373
00:14:02,634 --> 00:14:07,066
Gruyere,
Monterey Jack, fontina
and Parmigiano Reggiano.
374
00:14:07,066 --> 00:14:08,467
I knew he was gonna use
Monterey Jack.
375
00:14:08,467 --> 00:14:09,734
[Eddie] Yeah, I knew that.
It's his thing.
376
00:14:09,734 --> 00:14:11,734
I have to show you this.
In his green room...
377
00:14:11,734 --> 00:14:13,634
That is like a wall of cats.
378
00:14:13,634 --> 00:14:16,367
Yeah, he goes,
these are all my kids.
Except where am I?
379
00:14:16,367 --> 00:14:20,867
-What's this now?
-If you could throw him off
his game, that'd be purr-fect.
380
00:14:20,867 --> 00:14:21,867
-[all laughing]
-I see what you did there.
381
00:14:21,867 --> 00:14:23,000
[Eddie laughing]
382
00:14:23,000 --> 00:14:25,467
-Just under 26 minutes.
-[all applauding]
383
00:14:25,467 --> 00:14:27,533
-What's up, Soph?
-I went into your green room.
384
00:14:27,533 --> 00:14:29,421
-[laughing]
-You have all your kids
on the wall?
385
00:14:29,421 --> 00:14:30,734
-[laughing]
-You have all your kids
on the wall?
386
00:14:30,734 --> 00:14:33,000
-Yeah.
-There's not a picture
of me up there.
387
00:14:33,066 --> 00:14:36,467
-Ohh.
-It's his cats. Well, we're
gonna fix that for you.
388
00:14:36,467 --> 00:14:38,000
-Oh, nice.
I like that picture.
-Yeah.
389
00:14:38,066 --> 00:14:39,166
All right, what are you up to?
390
00:14:39,166 --> 00:14:41,100
I have some mushrooms
with garlic and thyme.
391
00:14:41,166 --> 00:14:42,800
I think the mushrooms
is a little weird.
392
00:14:42,867 --> 00:14:43,867
-You do?
-Yeah.
393
00:14:43,867 --> 00:14:44,900
Should I not
put the mushrooms in?
394
00:14:45,066 --> 00:14:46,266
-I'm not telling you
what to do.
-[all laughing]
395
00:14:46,266 --> 00:14:48,634
Hey, Hari.
This machine is nuts.
396
00:14:48,634 --> 00:14:50,600
-It is.
-And you're using
seven cheeses?
397
00:14:50,634 --> 00:14:51,734
I am, yeah.
398
00:14:51,734 --> 00:14:54,634
So you have salty umami
from the parmesan,
399
00:14:54,634 --> 00:14:58,266
the white and yellow cheddar
give it that classic
mac and cheese flavor.
400
00:14:58,266 --> 00:14:59,421
The gouda and Gruyere
give it a lot of depth,
401
00:14:59,421 --> 00:15:01,166
The gouda and Gruyere
give it a lot of depth,
402
00:15:01,266 --> 00:15:04,100
and creaminess
from the mozzarella
and fontina.
403
00:15:04,100 --> 00:15:06,600
And then the other thing is,
is I love the breadcrumbs
baked on top,
404
00:15:06,634 --> 00:15:07,867
-because I love that...
-[whispering] Me, too.
405
00:15:07,867 --> 00:15:08,967
-I love that!...
-texture differential.
406
00:15:08,967 --> 00:15:10,066
-[Sophie]
All right, keep going.
-[all applauding]
407
00:15:10,066 --> 00:15:11,533
[Eddie] 19 minutes to go.
408
00:15:11,533 --> 00:15:14,367
Bobby needs to look out
for me. This is what I do
every day.
409
00:15:14,467 --> 00:15:16,100
And I'm gonna nail it.
410
00:15:16,166 --> 00:15:17,967
I don't know, I think
the mushrooms
is a little weird.
411
00:15:17,967 --> 00:15:20,066
But when you taste it,
especially if you're
an expert,
412
00:15:20,066 --> 00:15:21,367
if you're a critic,
you're like, wow.
413
00:15:21,367 --> 00:15:23,266
-[Sophie] Right.
-[Eddie] This is a new take
on macaroni and cheese.
414
00:15:23,266 --> 00:15:24,367
Right.
415
00:15:24,467 --> 00:15:26,700
Gruyere has a little bit
of a sharpness to it.
416
00:15:26,734 --> 00:15:29,166
Monterey Jack's a very good
melting cheese for texture.
417
00:15:29,266 --> 00:15:29,421
Fontina's a nutty cheese.
And the Parmigiano Reggiano
is a salty cheese.
418
00:15:29,421 --> 00:15:33,000
Fontina's a nutty cheese.
And the Parmigiano Reggiano
is a salty cheese.
419
00:15:34,100 --> 00:15:35,500
What's that you're chopping,
Hari?
420
00:15:35,533 --> 00:15:38,266
I do have a little bit
of a pancetta on top.
421
00:15:38,266 --> 00:15:39,867
-[all] Ohh.
-Yeah.
422
00:15:39,867 --> 00:15:42,066
[Hari] At this point
I'm feeling really good.
423
00:15:42,066 --> 00:15:45,367
I like to use fresh noodles
because they cook
in two minutes,
424
00:15:45,367 --> 00:15:47,367
and they have
a really silky texture.
425
00:15:47,467 --> 00:15:49,100
[all applauding]
426
00:15:49,100 --> 00:15:52,266
Okay, so look. I need
some dirt. Tell me
something good I can use.
427
00:15:52,367 --> 00:15:54,100
What about a signature
dance move? What about that?
428
00:15:54,100 --> 00:15:57,734
Oh, he does a little bit of,
like, snapping.
He's always snapping.
429
00:15:57,734 --> 00:15:59,421
-[laughing] Like that?
That's it?
-You nailed it.
430
00:15:59,421 --> 00:16:00,634
-[laughing] Like that?
That's it?
-You nailed it.
431
00:16:00,634 --> 00:16:03,000
So now I'm gonna dump
all the cheese
into the Bechamel.
432
00:16:03,066 --> 00:16:06,000
Bobby, I got a little bit of
dirt. Can you help me out,
make sure I'm doing it right.
433
00:16:07,166 --> 00:16:08,600
-[all laughing]
-[all] Ohh.
434
00:16:08,634 --> 00:16:10,100
Show me how, how you do it?
435
00:16:10,100 --> 00:16:13,000
-Oh. Oh, okay.
-[all cheering]
436
00:16:13,000 --> 00:16:14,467
Sophie, you're dead.
437
00:16:14,467 --> 00:16:15,533
I don't see any spices.
438
00:16:15,634 --> 00:16:17,500
[Bobby] I'm just doing
salt and pepper. Fresh thyme.
439
00:16:17,533 --> 00:16:20,100
I like it. Just keep it basic
like this basic dance.
440
00:16:20,166 --> 00:16:21,166
-[all laughing]
-Uh-oh.
441
00:16:21,166 --> 00:16:22,734
Oh, there you go, yeah!
There you go.
442
00:16:22,734 --> 00:16:25,367
-[all applauding]
-You guys wanna see
some cheese love? Ohh.
443
00:16:25,367 --> 00:16:26,700
[all applauding]
444
00:16:26,700 --> 00:16:28,500
-That's what you wanna see
right there.
-And the crowd goes wild.
445
00:16:28,500 --> 00:16:29,421
You wanna taste the cheese
sauce? It has a little bit of
mustard, little bit of nutmeg.
446
00:16:29,421 --> 00:16:31,367
You wanna taste the cheese
sauce? It has a little bit of
mustard, little bit of nutmeg.
447
00:16:31,467 --> 00:16:32,800
-You wanna really...
-Oh, yeah.
448
00:16:32,800 --> 00:16:34,000
-You want that... Like that.
That is delicious.
-[all applauding]
449
00:16:34,066 --> 00:16:34,967
Thank you, sir.
450
00:16:34,967 --> 00:16:36,634
[Eddie] 12 minutes left,
chefs.
451
00:16:37,800 --> 00:16:41,100
-Hari's cheese sauce? So good.
-[gasps] Good, okay.
452
00:16:41,166 --> 00:16:42,900
[Eddie] Very balanced.
So silky.
453
00:16:42,967 --> 00:16:44,734
-Hari's is like a little more
decadent.
-Yeah.
454
00:16:44,734 --> 00:16:46,367
[Sophie] My dad's cheese sauce
is very simple.
455
00:16:46,467 --> 00:16:50,367
He's not going typical Flay.
There's no spices in there.
456
00:16:50,367 --> 00:16:52,100
Oh, yeah.
457
00:16:52,100 --> 00:16:54,700
[Hari] I like to season
my breadcrumbs with a little
bit of pancetta fat, as well.
458
00:16:54,734 --> 00:16:56,266
Speaking my language, Hari.
459
00:16:56,266 --> 00:16:59,421
I get it in the Salamander
so I can get that beautiful
golden color on top,
460
00:16:59,421 --> 00:16:59,900
I get it in the Salamander
so I can get that beautiful
golden color on top,
461
00:16:59,967 --> 00:17:03,000
and then they're off
to the oven
to melt that cheese.
462
00:17:03,066 --> 00:17:04,533
Seven minutes!
463
00:17:04,533 --> 00:17:08,533
So, your dad is making
a breadcrumb topping
with porcini mushroom powder.
464
00:17:08,533 --> 00:17:11,500
-It's a very mushroom forward
dish he's going for.
-Yeah.
465
00:17:11,533 --> 00:17:13,500
Oh, that's beaut... Risotto?
You making risotto?
466
00:17:13,533 --> 00:17:14,533
[all laughing]
467
00:17:14,533 --> 00:17:16,700
[Hari] Mushroom risotto,
everybody. [clapping]
468
00:17:16,734 --> 00:17:19,800
-[all applauding]
-Hari is all up in it.
469
00:17:19,867 --> 00:17:22,734
You don't bake mac and cheese,
because then
it really dries out.
470
00:17:22,734 --> 00:17:24,266
So I'm gonna just let this
hot for ten.
471
00:17:24,367 --> 00:17:27,266
35 seconds. Come on, Hari.
Get it out of the oven.
472
00:17:27,367 --> 00:17:29,421
I check my mac and cheese.
It looks perfect.
473
00:17:29,421 --> 00:17:29,800
I check my mac and cheese.
It looks perfect.
474
00:17:29,867 --> 00:17:34,166
[all] 10, 9, 8, 7,
475
00:17:34,166 --> 00:17:37,367
6, 5, 4,
476
00:17:37,367 --> 00:17:40,100
3, 2, 1...
477
00:17:40,100 --> 00:17:42,533
-Whoo!
-[all applauding]
478
00:17:42,533 --> 00:17:44,634
-Great job, Chef.
-Good job to you.
479
00:17:44,634 --> 00:17:47,533
[Hari] I feel good. I've done
exactly what I've
set out to do:
480
00:17:47,533 --> 00:17:49,533
make beautiful mac and cheese.
481
00:17:49,533 --> 00:17:51,166
Absolutely gorgeous.
482
00:17:51,166 --> 00:17:54,734
I think it's gonna be cheese
sauce versus cheese sauce
and pancetta versus porcini.
483
00:17:54,734 --> 00:17:57,000
It's gonna come down
to which one
the judges like more.
484
00:18:01,166 --> 00:18:03,166
So, tonight's challenge
was mac and cheese.
485
00:18:03,166 --> 00:18:06,500
Hari, Dad, we'd now like
to introduce you
to the judges.
486
00:18:06,533 --> 00:18:10,533
The chef of Butterfunk
Biscuit Company, Chris Scott.
487
00:18:10,533 --> 00:18:14,367
Author, chef
and restaurateur,
Melba Wilson.
488
00:18:14,367 --> 00:18:18,533
Owner of Jacob's Pickles
and Maison Pickle,
Jacob Hadjigeorgis.
489
00:18:18,533 --> 00:18:20,166
[all applauding]
490
00:18:21,867 --> 00:18:24,533
All right, judges. Please
start with the first mac
and cheese in front of you.
491
00:18:30,367 --> 00:18:33,734
I'm a mushroom fan.
And the porcinis in this
is really coming through.
492
00:18:33,734 --> 00:18:36,367
The sharpness of the cheeses,
it's powerful.
493
00:18:36,367 --> 00:18:38,166
I'm really enjoying this dish.
494
00:18:38,166 --> 00:18:40,900
On the downside, the sauce
is a little bit loose,
495
00:18:40,967 --> 00:18:44,867
and I think that the noodle
might be incorrect,
496
00:18:44,867 --> 00:18:47,967
'cause it's not really
catching that sauce.
497
00:18:47,967 --> 00:18:52,734
The earthiness of the mushroom
brings this mac and cheese
to a different level.
498
00:18:52,734 --> 00:18:56,367
I love that I'm getting
a crisp crust on the top.
499
00:18:56,467 --> 00:18:59,870
However, I think the noodle
may have been
the wrong choice of noodle.
500
00:18:59,870 --> 00:19:00,367
However, I think the noodle
may have been
the wrong choice of noodle.
501
00:19:00,467 --> 00:19:04,700
I would have loved something
that really married more
to the sauce.
502
00:19:04,734 --> 00:19:08,900
The sauce, the blend
with the mushrooms,
is out of this world.
503
00:19:08,967 --> 00:19:11,533
You get that earthiness,
and then the sharpness
of the cheese.
504
00:19:11,533 --> 00:19:13,266
It has a beautiful crust.
505
00:19:13,266 --> 00:19:17,634
Unfortunately, I think it was
left under the broiler
a little too long.
506
00:19:17,634 --> 00:19:19,734
All right, judges, please try
the second mac and cheese.
507
00:19:26,100 --> 00:19:29,533
I think we're gonna go
from loosey goosey
to ooey gooey on this one.
508
00:19:29,533 --> 00:19:29,870
And you can really taste
all of those cheeses combined.
509
00:19:29,870 --> 00:19:33,166
And you can really taste
all of those cheeses combined.
510
00:19:33,166 --> 00:19:39,166
That pasta has that
toothsomeness, but I think
it's a little under seasoned.
511
00:19:39,266 --> 00:19:43,634
I love the crust on this,
and the pancetta, it's
giving me a great texture.
512
00:19:43,634 --> 00:19:46,533
And these noodles taste
like they're homemade noodles.
513
00:19:46,533 --> 00:19:50,533
However, I could have used
a little more seasoning. I'd
have liked pepper in there.
514
00:19:50,533 --> 00:19:55,266
The pasta. Perfect for mac
and cheese. I do get a little
bit of mustard in here.
515
00:19:55,367 --> 00:19:59,000
But you want that extra
little bit of punch
with all that cheese.
516
00:19:59,000 --> 00:19:59,870
It's lacking a little bit
of flavor.
517
00:19:59,870 --> 00:20:01,266
It's lacking a little bit
of flavor.
518
00:20:01,266 --> 00:20:04,467
All right, judges, now
it's time for you all
to take a vote.
519
00:20:05,734 --> 00:20:08,700
The judges say that my sauce
is a little under seasoned,
520
00:20:08,734 --> 00:20:10,266
which I don't
really understand.
521
00:20:10,367 --> 00:20:11,600
I thought it was perfect.
522
00:20:11,634 --> 00:20:14,500
Well, the judges have spoken.
We have our winner.
523
00:20:15,367 --> 00:20:16,800
Tonight's winner is...
524
00:20:20,166 --> 00:20:22,166
...my dad, Chef Bobby Flay.
525
00:20:22,266 --> 00:20:23,367
[all applauding]
526
00:20:23,467 --> 00:20:25,266
Thank you. Great job.
527
00:20:25,266 --> 00:20:29,533
I'm really proud of myself.
I feel like I gave it
the best shot that I could,
528
00:20:29,533 --> 00:20:29,870
and I know that I put up
a beautiful plate.
529
00:20:29,870 --> 00:20:31,634
and I know that I put up
a beautiful plate.
530
00:20:31,634 --> 00:20:34,100
This was a tough decision.
531
00:20:34,166 --> 00:20:38,266
Dish A was flavor forward,
and that's all
it came down to.
532
00:20:38,266 --> 00:20:40,000
[all applauding]
533
00:20:41,867 --> 00:20:44,600
Eddie, you nailed
those moves I gave you
to distract him a little bit.
534
00:20:44,634 --> 00:20:46,166
You were crushing it
out there.
535
00:20:46,166 --> 00:20:47,867
-[Eddie] I mean, I tried,
but nothing seemed to work.
-[Sophie] I know.
536
00:20:47,867 --> 00:20:49,500
But you looked better
doing it, obviously.
537
00:20:49,533 --> 00:20:52,367
-Come on. Your dad
has no moves.
-Obviously.
538
00:20:52,367 --> 00:20:55,734
Well, when it comes to
mac and cheese, I guess
I'm the mac daddy.
539
00:20:55,734 --> 00:20:58,266
[all applauding]