1 00:00:00,634 --> 00:00:01,967 I'm Bobby Flay. 2 00:00:01,967 --> 00:00:05,600 Each week, one brave chef will try to take me down in my house. 3 00:00:05,600 --> 00:00:07,867 -I'm not worried about Bobby. -What? 4 00:00:07,867 --> 00:00:09,066 -[crowd gasping] -Ooh. 5 00:00:09,066 --> 00:00:11,367 This culinary battle is gonna shake down in two rounds. 6 00:00:11,367 --> 00:00:12,734 Round one. To get to me, 7 00:00:12,734 --> 00:00:14,867 two contenders have to go through each other, 8 00:00:14,867 --> 00:00:16,967 using an ingredient of my choice. 9 00:00:16,967 --> 00:00:18,266 Let's do it! 10 00:00:18,266 --> 00:00:20,634 [Bobby Flay] Two people that know me well will decide 11 00:00:20,634 --> 00:00:23,166 who's got the skills to beat me. 12 00:00:23,166 --> 00:00:25,867 Round two, I go head to head with the winning contender. 13 00:00:25,867 --> 00:00:29,367 It's their turn to surprise me with their signature dish. 14 00:00:29,367 --> 00:00:30,000 [singing] Friendly competition. 15 00:00:30,000 --> 00:00:31,634 [singing] Friendly competition. 16 00:00:31,634 --> 00:00:32,867 Is that distracting? 17 00:00:32,867 --> 00:00:34,634 [Bobby] This is gonna be the first one I don't finish. 18 00:00:34,634 --> 00:00:35,867 -He's in trouble! -Whoo! 19 00:00:35,867 --> 00:00:37,500 -[Bobby] Bottom line... -No! 20 00:00:37,500 --> 00:00:39,066 ...everyone's out to beat me. 21 00:00:44,367 --> 00:00:46,266 All right, I'm ready to kick it into high gear. 22 00:00:46,266 --> 00:00:49,066 -Who's ready to watch? -[crowd cheering] 23 00:00:49,066 --> 00:00:52,066 Please welcome two people who are here to trip me up. 24 00:00:53,166 --> 00:00:54,867 You know her from The Office, 25 00:00:54,867 --> 00:00:56,634 actress Kate Flannery, 26 00:00:56,634 --> 00:01:00,000 and wise guy Chef Christian Petroni. 27 00:01:00,000 --> 00:01:00,266 and wise guy Chef Christian Petroni. 28 00:01:00,266 --> 00:01:04,166 -[crowd cheering] -[Christian Petroni] All right! Bobby! 29 00:01:04,166 --> 00:01:05,600 -Bobby! -Yes! 30 00:01:05,600 --> 00:01:08,533 Welcome to Beat Bobby Flay. This is so great to have you. 31 00:01:08,533 --> 00:01:10,600 I'm really excited to be had. 32 00:01:10,600 --> 00:01:14,467 And also, this guy is a huge, huge, huge Office fan. 33 00:01:14,467 --> 00:01:16,867 -[Bobby] Everybody knows that about Christian. -He told me. 34 00:01:16,867 --> 00:01:19,734 Yeah, I mean, the past eight years, every night, 35 00:01:19,734 --> 00:01:21,734 going to sleep to the show, so, 36 00:01:21,734 --> 00:01:23,867 this is a dream come true, Bobby. 37 00:01:23,867 --> 00:01:27,367 So, um, your family had Flannery's for a long time. 38 00:01:27,367 --> 00:01:28,700 Right, Flannery's Tavern in Philadelphia. 39 00:01:28,700 --> 00:01:30,000 -[Bobby] You were waiting tables, right? -I waited tables for years, 40 00:01:30,000 --> 00:01:30,867 -[Bobby] You were waiting tables, right? -I waited tables for years, 41 00:01:30,867 --> 00:01:33,100 up until the first season of The Office, 42 00:01:33,100 --> 00:01:34,367 so I've been yelled at by more chefs than 43 00:01:34,367 --> 00:01:36,233 -any other guest you've ever had here. -[all laughing] 44 00:01:36,634 --> 00:01:38,367 Speaking of intensity, 45 00:01:38,367 --> 00:01:41,367 -are you ready to meet these chefs? -Let's go. 46 00:01:41,367 --> 00:01:45,266 Our first contender used to skip school to watch reruns of Iron Chef. 47 00:01:45,266 --> 00:01:48,233 From Vancouver and British Columbia, 48 00:01:49,100 --> 00:01:51,867 it's Josh Gale! 49 00:01:51,867 --> 00:01:54,467 -Whoa! -[crowd cheering] 50 00:01:54,467 --> 00:01:55,800 Yo! 51 00:01:59,867 --> 00:02:00,000 Our next contender has worked in many of New York City's best kitchens. 52 00:02:00,000 --> 00:02:04,266 Our next contender has worked in many of New York City's best kitchens. 53 00:02:04,266 --> 00:02:08,600 Give it up for Chef Christian Ortiz! 54 00:02:08,600 --> 00:02:12,100 [crowd cheering] 55 00:02:16,533 --> 00:02:18,867 [Bobby] What's up, guys? I'm gonna put 20 minutes on these clocks, 56 00:02:18,867 --> 00:02:21,500 I'm gonna give you a single ingredient of my choice. 57 00:02:21,500 --> 00:02:23,634 And tonight, the ingredient is... 58 00:02:24,600 --> 00:02:27,367 -...rack of venison. -[crowd] Ooh. 59 00:02:27,367 --> 00:02:29,467 [Petroni] Oh! Yes. 60 00:02:29,467 --> 00:02:30,000 [Christian Ortiz] Rack of venison comes from deer. 61 00:02:30,000 --> 00:02:31,467 [Christian Ortiz] Rack of venison comes from deer. 62 00:02:31,467 --> 00:02:33,734 It's kind of like the side part of the animal, 63 00:02:33,734 --> 00:02:35,734 the line between the spine and the rib. 64 00:02:35,734 --> 00:02:38,266 It can be a bit of a tough protein, 65 00:02:38,266 --> 00:02:39,700 especially if you overcook it. 66 00:02:39,700 --> 00:02:41,734 Yeah, that works for me, that's beautiful. 67 00:02:41,734 --> 00:02:44,000 Okay, guys, 20 minutes on the clock. 68 00:02:44,000 --> 00:02:45,867 -[Bobby] Ready? Go. -[bell dinging] 69 00:02:45,867 --> 00:02:47,900 [crowd cheering] 70 00:02:51,700 --> 00:02:56,266 Whoo! Let's go, baby! Let's go! 71 00:02:56,266 --> 00:02:59,100 -Very healthy meat, there's almost zero fat in it. -[Kate Flannery] Right? 72 00:02:59,100 --> 00:03:00,000 [Bobby] Classically, you know, it gets paired with 73 00:03:00,000 --> 00:03:01,000 [Bobby] Classically, you know, it gets paired with 74 00:03:01,000 --> 00:03:03,100 stone fruits like apricots or plums. 75 00:03:03,100 --> 00:03:05,100 I would do a spice rub, grill it. 76 00:03:05,100 --> 00:03:08,600 -Me, I would do venison and fries. -Venison frites. 77 00:03:08,600 --> 00:03:10,867 -I love it. -I'd order that. 78 00:03:10,867 --> 00:03:12,533 [Josh Gale] I'm definitely gonna go Italian, 79 00:03:12,533 --> 00:03:16,634 and I really wanna emphasize that kind of gamey, woodsy feel to venison. 80 00:03:16,634 --> 00:03:18,867 So I'm making spice-crusted rack of venison, 81 00:03:18,867 --> 00:03:21,166 with roasted maitake mushrooms. 82 00:03:21,166 --> 00:03:23,634 This is a lean meat, it doesn't have a lot of fat. 83 00:03:23,634 --> 00:03:26,066 It needs a lot of help building those layers of flavor. 84 00:03:26,066 --> 00:03:29,467 So I wanna bring the heat with some pink and black peppercorns 85 00:03:29,467 --> 00:03:30,000 for the crust, some fennel seeds. 86 00:03:30,000 --> 00:03:30,867 for the crust, some fennel seeds. 87 00:03:30,867 --> 00:03:34,467 Cook it low and slow until it hits that perfect medium mid-rare. 88 00:03:34,467 --> 00:03:37,066 -[Ortiz] Go. Let's go! -[Josh] Let's go! I'm behind. 89 00:03:37,700 --> 00:03:38,967 [Ortiz] I'm gonna keep it simple, 90 00:03:38,967 --> 00:03:42,000 so everything really has to be executed perfectly. 91 00:03:42,000 --> 00:03:45,166 I'm gonna make a roasted rack of venison 92 00:03:45,166 --> 00:03:48,166 with apples and a champagne mustard vinaigrette, 93 00:03:48,166 --> 00:03:50,266 and a herb-infused demiglace. 94 00:03:50,266 --> 00:03:53,600 It's a super concentrated sauce, it's got red wine, 95 00:03:53,600 --> 00:03:56,367 veal stock, bay leaf, garlic, and thyme. 96 00:03:56,367 --> 00:03:58,700 The acidity really does pair well 97 00:03:58,700 --> 00:04:00,000 with the gaminess of the protein. 98 00:04:00,000 --> 00:04:00,867 with the gaminess of the protein. 99 00:04:00,867 --> 00:04:03,100 Two Christians in one place, I don't know about this. 100 00:04:03,100 --> 00:04:05,967 Where do you get these sweaters from? You must have a source. 101 00:04:05,967 --> 00:04:09,533 Oh, dude, I have a plug. We'll talk. Sweater plug. I got you. 102 00:04:09,533 --> 00:04:11,500 -[all laughing] -[Petroni] Christiano! 103 00:04:11,500 --> 00:04:13,266 [Ortiz] Hello, Christian. 104 00:04:13,266 --> 00:04:15,367 [Petroni] So you're gonna be serving it as a chop? 105 00:04:15,367 --> 00:04:16,600 Yes, exactly right. 106 00:04:16,600 --> 00:04:18,867 I'm gonna take the outer layer off of it 107 00:04:18,867 --> 00:04:20,467 to hopefully cook it in time. 108 00:04:20,467 --> 00:04:23,266 You have the ability to take down Uncle Bobby over there. 109 00:04:23,266 --> 00:04:25,266 You know, he's had a great run, but... 110 00:04:25,266 --> 00:04:27,233 -[Petroni laughs] -...his concrete jungle needs a new king. 111 00:04:28,600 --> 00:04:30,000 [Ortiz] In 2021 I opened up Yuco, 112 00:04:30,000 --> 00:04:31,266 [Ortiz] In 2021 I opened up Yuco, 113 00:04:31,266 --> 00:04:34,266 a fine dining regional Mexican restaurant. 114 00:04:34,266 --> 00:04:37,734 We won Best Restaurant from Time Out New York. 115 00:04:37,734 --> 00:04:41,367 And I really just wanna showcase Latin accents in Hispanic cuisine. 116 00:04:41,367 --> 00:04:44,467 I'm in the process of opening up a new restaurant, 117 00:04:44,467 --> 00:04:48,467 so, great exposure, and it's time for our cuisine to shine. 118 00:04:49,467 --> 00:04:51,467 [Petroni] Josh. What'd you coat that with? 119 00:04:51,467 --> 00:04:52,867 [Josh] I got a little spice crust. 120 00:04:52,867 --> 00:04:55,467 I got, uh, fennel, pink peppercorn, black peppercorn, little salt. 121 00:04:55,467 --> 00:04:57,467 You gonna take out cousin Christian over there 122 00:04:57,467 --> 00:05:00,000 -and take out Bobby? -[exhales] He's gotta go. 123 00:05:00,000 --> 00:05:00,100 -and take out Bobby? -[exhales] He's gotta go. 124 00:05:01,500 --> 00:05:03,000 [Josh] Bobby Flay is an icon. 125 00:05:03,000 --> 00:05:05,266 When I was a kid, I used to fake sick days at school 126 00:05:05,266 --> 00:05:08,500 so I can sit at home and watch him destroy on Iron Chef America. 127 00:05:08,500 --> 00:05:11,600 He is one of the main reasons why I decided to get into a kitchen. 128 00:05:11,600 --> 00:05:14,500 I came to New York to work at Cafe Boulud under Gavin Kaysen. 129 00:05:14,500 --> 00:05:16,467 And in Vancouver I worked at Fable, 130 00:05:16,467 --> 00:05:19,166 Juniper, Wildebeest, Nicli's, I've done it all. 131 00:05:19,166 --> 00:05:21,100 The one thing still left on my checklist? 132 00:05:21,100 --> 00:05:22,700 Beat Bobby Flay. 133 00:05:22,700 --> 00:05:26,634 All right, guys, listen, coming up on 13 minutes, gang, let's get it done. 134 00:05:26,634 --> 00:05:27,700 [crowd cheering] 135 00:05:27,700 --> 00:05:29,100 [Ortiz] Showtime. 136 00:05:29,100 --> 00:05:30,000 I sear the venison heavy on one side. 137 00:05:30,000 --> 00:05:32,100 I sear the venison heavy on one side. 138 00:05:32,100 --> 00:05:35,634 I like my venison to be around medium, 139 00:05:35,634 --> 00:05:37,700 -you can touch on medium rare. -Right. 140 00:05:37,700 --> 00:05:40,367 Christian got his in the pan really late. 141 00:05:40,367 --> 00:05:42,166 Rare venison, for me, 142 00:05:42,166 --> 00:05:44,066 it just ain't my thing, man. 143 00:05:44,066 --> 00:05:45,500 But he cut it a little thinner, 144 00:05:45,500 --> 00:05:47,066 so maybe he's got a fighting chance. 145 00:05:47,066 --> 00:05:49,734 Only nine minutes! 146 00:05:51,066 --> 00:05:54,166 Yeah, come on in, come on over. How are you today? 147 00:05:54,166 --> 00:05:56,634 -[Kate] I'm fantastic. You smell fantastic. -[Ortiz] Yeah? 148 00:05:56,634 --> 00:05:58,734 -Thank you. -And by you, I mean your food. 149 00:05:59,700 --> 00:06:00,000 [Ortiz] I'm basting my rack of venison 150 00:06:00,000 --> 00:06:01,734 [Ortiz] I'm basting my rack of venison 151 00:06:01,734 --> 00:06:03,533 in butter and some aromatics, 152 00:06:03,533 --> 00:06:06,867 because I wanna add a little bit of fat and depth of flavor. 153 00:06:06,867 --> 00:06:08,700 While my venison's in the oven, 154 00:06:08,700 --> 00:06:11,266 I start working on the champagne mustard vinaigrette. 155 00:06:11,266 --> 00:06:14,467 It's Dijon mustard champagne vinaigrette. 156 00:06:14,467 --> 00:06:17,467 Avocado oil helps kinda wash out some of that 157 00:06:17,467 --> 00:06:19,066 gaminess from the protein. 158 00:06:19,066 --> 00:06:20,867 All right, go get them. Great job. 159 00:06:20,867 --> 00:06:22,533 [in sing-song voice] Oh, Josh. 160 00:06:22,533 --> 00:06:24,467 [in normal voice] Wow, you got a lot going on. 161 00:06:24,467 --> 00:06:26,367 [Josh] So I've got my maitakes roasting in the pan, 162 00:06:26,367 --> 00:06:28,467 I'm grabbing this beautiful anise liqueur 163 00:06:28,467 --> 00:06:29,734 to deglaze the mushrooms with. 164 00:06:29,734 --> 00:06:30,000 Oh, my gosh. 165 00:06:30,000 --> 00:06:31,000 Oh, my gosh. 166 00:06:31,000 --> 00:06:34,600 -[crowd cheering] -Are you burning perfectly good booze? 167 00:06:34,600 --> 00:06:35,967 [crowd laughs] 168 00:06:35,967 --> 00:06:37,867 [Josh] It's got that really nice licorice flavor 169 00:06:37,867 --> 00:06:39,700 that goes so, so well with venison. 170 00:06:39,700 --> 00:06:43,100 -It just you, or is it kinda hot in here? -Yeah, oh, it's hot. 171 00:06:43,100 --> 00:06:45,967 -[Petroni] Just under five minutes, boss, let's go. -[Ortiz] I've heard. 172 00:06:45,967 --> 00:06:47,734 [Josh] I grab the venison out of the oven, 173 00:06:47,734 --> 00:06:49,967 feels like it's just coming up to a mid-rare. 174 00:06:49,967 --> 00:06:51,266 This is exactly what i was looking for. 175 00:06:51,266 --> 00:06:53,000 Whoo! Let's go, baby! 176 00:06:53,000 --> 00:06:54,967 I've got a lot of big flavors going on, 177 00:06:54,967 --> 00:06:56,634 so I wanna add something to the plate 178 00:06:56,634 --> 00:06:58,500 that's gonna really be bright and refreshing. 179 00:06:58,500 --> 00:07:00,000 It's golden tomatoes, Calabrian chili, a little bit of olive oil 180 00:07:00,000 --> 00:07:01,967 It's golden tomatoes, Calabrian chili, a little bit of olive oil 181 00:07:01,967 --> 00:07:03,333 and a little bit of finishing salt, that's it. 182 00:07:04,066 --> 00:07:05,266 [Petroni] Two minutes left. 183 00:07:06,467 --> 00:07:09,066 [Ortiz] I get my mustard greens, my vinaigrette, 184 00:07:09,066 --> 00:07:10,800 and my apples, and I start tossing them. 185 00:07:11,734 --> 00:07:13,367 I grab my venison chops. 186 00:07:13,367 --> 00:07:16,100 I'm nervous that they're a little bit underdone. 187 00:07:16,100 --> 00:07:19,000 But I really need to get everything on the plate. 188 00:07:19,000 --> 00:07:21,467 [Josh] So, got my yellow tomato sauce down, 189 00:07:21,467 --> 00:07:23,266 my roasted maitake mushrooms on top. 190 00:07:23,266 --> 00:07:25,000 I add the venison chops. 191 00:07:26,100 --> 00:07:28,000 [Ortiz] Put the salad on the plate. 192 00:07:28,000 --> 00:07:30,000 -Finish strong, guys, get it all in. -Come on, guys. 193 00:07:30,000 --> 00:07:30,333 -Finish strong, guys, get it all in. -Come on, guys. 194 00:07:31,166 --> 00:07:34,500 -Ten, nine, eight, -[Kate] Hustle on, there. 195 00:07:34,500 --> 00:07:37,166 seven, six, five, 196 00:07:37,166 --> 00:07:40,000 -four, three, two, -[Ortiz] Drizzle sauce over it. 197 00:07:40,000 --> 00:07:42,100 -one! -[bell dings] 198 00:07:42,100 --> 00:07:44,467 [crowd cheering] 199 00:07:44,467 --> 00:07:49,166 -Ah! [laughs] -Intense, right? 200 00:07:49,166 --> 00:07:52,467 [Josh] I feel like I've got a winner, just with all the flavor. 201 00:07:52,467 --> 00:07:55,166 [Ortiz] But I'm a little bit worried that some of my venison 202 00:07:55,166 --> 00:07:56,600 is still slightly undercooked. 203 00:07:56,600 --> 00:07:58,467 -[Josh] You got this, man. -Let's go. 204 00:07:58,467 --> 00:08:00,000 -Whoo! -[Ortiz] Whoo. 205 00:08:00,000 --> 00:08:00,533 -Whoo! -[Ortiz] Whoo. 206 00:08:04,800 --> 00:08:06,533 [Kate] Bobby, are you intimidated 207 00:08:06,533 --> 00:08:08,867 standing between two chefs that can take you down? 208 00:08:08,867 --> 00:08:10,367 They made beautiful dishes. 209 00:08:10,367 --> 00:08:11,533 You're in trouble, big boy. 210 00:08:12,166 --> 00:08:14,100 Chef Christian, what did you make? 211 00:08:14,100 --> 00:08:16,467 I made a roasted rack of venison 212 00:08:16,467 --> 00:08:20,533 with apples and a mustard champagne vinaigrette. 213 00:08:21,800 --> 00:08:24,634 This is a meat that I don't normally eat, 214 00:08:24,634 --> 00:08:27,000 but it's an exciting meat. 215 00:08:27,000 --> 00:08:30,000 -Sorry. -[all laughing] 216 00:08:30,000 --> 00:08:33,274 [Kate] Anyway. I love the sauce, it's simple, 217 00:08:33,274 --> 00:08:33,533 [Kate] Anyway. I love the sauce, it's simple, 218 00:08:33,533 --> 00:08:35,634 and flavorful. 219 00:08:35,634 --> 00:08:37,700 Yeah, great depth of flavor in your sauce. 220 00:08:37,700 --> 00:08:40,266 You got the bitterness coming through, I mean, this is delicious. 221 00:08:40,266 --> 00:08:42,467 But it's a little too close to rare 222 00:08:42,467 --> 00:08:44,166 for my personal liking. 223 00:08:44,867 --> 00:08:46,867 Chef Josh, tell us about your dish. 224 00:08:46,867 --> 00:08:50,367 [Josh] A spice crusted venison with roasted maitake mushroom, 225 00:08:50,367 --> 00:08:53,533 and that's sitting on top of a tomato and Calabrian chili sauce. 226 00:08:53,533 --> 00:08:55,900 I mean, it's like a party on a plate, there's so many flavors 227 00:08:55,900 --> 00:08:58,900 and it's delicious, every bite is interesting. 228 00:08:58,900 --> 00:09:00,867 The venison is delicious. 229 00:09:00,867 --> 00:09:02,700 It's a perfect medium. 230 00:09:02,700 --> 00:09:03,274 And it's this light yellow tomato sauce that's got just the right amount of kick. 231 00:09:03,274 --> 00:09:06,900 And it's this light yellow tomato sauce that's got just the right amount of kick. 232 00:09:06,900 --> 00:09:09,100 Yeah, these are both really good dishes, 233 00:09:09,100 --> 00:09:12,367 so I'm gonna have a really hard time deciding. 234 00:09:12,367 --> 00:09:16,166 I'm so, so close to getting to cook against one of my absolute idols. 235 00:09:16,166 --> 00:09:17,734 I need to move on to round two. 236 00:09:19,266 --> 00:09:22,800 And the chef moving forward to beat Bobby tonight is... 237 00:09:26,100 --> 00:09:27,634 Chef Josh. 238 00:09:27,634 --> 00:09:30,467 [crowd cheering] 239 00:09:30,467 --> 00:09:32,166 [Ortiz] To lose in the first round 240 00:09:32,166 --> 00:09:33,274 because of the protein being undercooked 241 00:09:33,274 --> 00:09:34,467 because of the protein being undercooked 242 00:09:34,467 --> 00:09:36,100 is not the way I wanted to go out. 243 00:09:36,100 --> 00:09:38,600 But you know what? I've had an absolute blast 244 00:09:38,600 --> 00:09:41,166 and I got to meet Bobby Flay. 245 00:09:41,166 --> 00:09:43,800 Josh, you put together a beautifully composed dish, bro. 246 00:09:43,800 --> 00:09:45,100 I know if I gotta beat this guy, 247 00:09:45,100 --> 00:09:46,634 I gotta bring the flavor, so that's what I'm here to do. 248 00:09:54,266 --> 00:09:55,467 [Bobby] How are you feeling about round two? 249 00:09:55,467 --> 00:09:56,634 [Josh] I'm feeling really good, man. 250 00:09:56,634 --> 00:09:58,100 Feel like I'm bringing the big flavors, 251 00:09:58,100 --> 00:09:59,800 which is exactly what I gotta do to beat you, so. 252 00:09:59,800 --> 00:10:01,467 [Bobby] All right, I love it. So, um, 253 00:10:01,467 --> 00:10:02,734 what's your signature dish? 254 00:10:02,734 --> 00:10:03,274 My signature dish is... 255 00:10:03,274 --> 00:10:04,266 My signature dish is... 256 00:10:07,800 --> 00:10:08,867 ...cappellacci. 257 00:10:08,867 --> 00:10:11,266 -Cappellacci. -[crowd] Ooh. 258 00:10:11,266 --> 00:10:13,000 -Oh, cappellacci. -[crowd clapping] 259 00:10:13,000 --> 00:10:14,533 -Didn't see that coming. -Me neither. 260 00:10:14,533 --> 00:10:16,800 -It's the little stuffed pasta. -Yeah. 261 00:10:16,800 --> 00:10:20,166 We have three experts standing by to do a blind taste test. 262 00:10:20,166 --> 00:10:22,100 45 minutes on the clock, 263 00:10:22,100 --> 00:10:24,367 and your time starts now. 264 00:10:24,367 --> 00:10:27,266 [crowd cheering] 265 00:10:32,800 --> 00:10:33,274 The name cappellacci... 266 00:10:33,274 --> 00:10:34,734 The name cappellacci... 267 00:10:34,734 --> 00:10:37,100 -Cappellacci. -...means little hat. 268 00:10:37,100 --> 00:10:39,000 -Little hat. -It's stuffed pasta 269 00:10:39,000 --> 00:10:41,734 that resembles pope's hats or nun's hat, 270 00:10:41,734 --> 00:10:43,800 obviously made with fresh pasta. 271 00:10:43,800 --> 00:10:46,100 -Stuffed with ricotta, uh, -Right. 272 00:10:46,100 --> 00:10:47,266 a little bit of nutmeg. 273 00:10:47,266 --> 00:10:49,367 [Petroni] There's a traditional sort of brown butter sauce. 274 00:10:49,367 --> 00:10:53,166 I can talk about your brown butter sauce all day, buddy, bring it on. 275 00:10:53,166 --> 00:10:55,266 [crowd cheering and clapping] 276 00:10:56,900 --> 00:10:59,000 Josh, how are you saucing your cappellacci? 277 00:10:59,000 --> 00:11:01,533 In a really big flavor lobster sauce. 278 00:11:01,533 --> 00:11:03,274 Lobster sauce? Ooh. 279 00:11:03,274 --> 00:11:04,000 Lobster sauce? Ooh. 280 00:11:04,000 --> 00:11:05,867 -Very untraditional. -Yeah. 281 00:11:05,867 --> 00:11:07,900 [Josh] I didn't come here today to play it safe, 282 00:11:07,900 --> 00:11:09,734 so I'm doing something totally out of the box. 283 00:11:09,734 --> 00:11:11,867 It's burrata-stuffed cappellacci 284 00:11:11,867 --> 00:11:14,100 with butter-poached lobster in a lobster sauce. 285 00:11:14,100 --> 00:11:16,734 The first thing I need to do is get started on my lobster sauce. 286 00:11:16,734 --> 00:11:19,266 Fennel, carrots, onions, and tomato paste. 287 00:11:19,266 --> 00:11:22,367 Josh, why did you pick this as your signature dish? 288 00:11:22,367 --> 00:11:25,166 Because it's my favorite dish, I've cooked it a hundred times 289 00:11:25,166 --> 00:11:27,367 and, uh, really, I just wanted to see if Bobby could make, 290 00:11:27,367 --> 00:11:30,600 uh, good Italian food, which... we'll see. 291 00:11:30,600 --> 00:11:32,634 -[laughs] -You know, Bobby just opened 292 00:11:32,634 --> 00:11:33,274 a new Italian restaurant in Vegas. 293 00:11:33,274 --> 00:11:34,467 a new Italian restaurant in Vegas. 294 00:11:34,467 --> 00:11:37,467 Uh, do you think Bobby's on line making pasta every day to Amalfi? I doubt it. 295 00:11:37,467 --> 00:11:39,900 You been spending time on the line, Bobby? 296 00:11:39,900 --> 00:11:41,166 Definitely. 297 00:11:41,166 --> 00:11:42,367 All right, well. 298 00:11:42,367 --> 00:11:45,367 Bobby, I think he might've gotten his Italian passport 299 00:11:45,367 --> 00:11:46,900 - honorarily at this point. -[Kate laughs] 300 00:11:46,900 --> 00:11:49,166 [Petroni] He's been spending a lot of time out there. 301 00:11:50,634 --> 00:11:53,600 [Bobby] I like going to Italy, I've been there a bunch of times. 302 00:11:53,600 --> 00:11:56,533 Whenever I go there, I always get inspired by the food. 303 00:11:57,700 --> 00:12:00,166 So I'm making cappellacci filled with porcini mushrooms, 304 00:12:00,166 --> 00:12:02,600 squash, ricotta, and I'm serving it 305 00:12:02,600 --> 00:12:03,274 with a brown butter sauce with sage. It's pretty classic. 306 00:12:03,274 --> 00:12:05,233 with a brown butter sauce with sage. It's pretty classic. 307 00:12:06,166 --> 00:12:07,900 I start by making the pasta dough. 308 00:12:07,900 --> 00:12:09,734 How did that happen so fast? 309 00:12:09,734 --> 00:12:11,467 [Bobby] Eggs and flour, 310 00:12:11,467 --> 00:12:13,900 put it in the refrigerator, let it rest. 311 00:12:13,900 --> 00:12:15,467 While the dough is in the refrigerator, 312 00:12:15,467 --> 00:12:17,533 I'm rehydrating my porcini mushrooms. 313 00:12:17,533 --> 00:12:20,066 This is gonna be where a lot of the flavor for the dish comes from. 314 00:12:21,367 --> 00:12:23,100 Oh, let's go, baby. 315 00:12:23,100 --> 00:12:25,600 I wanna make sure that my pasta dough is super rich, 316 00:12:25,600 --> 00:12:27,800 but still has this really nice, toothsome bite. 317 00:12:27,800 --> 00:12:29,367 Hello, there. 318 00:12:29,367 --> 00:12:31,100 -What's up, dog? -What do you got going? What do you got? 319 00:12:31,100 --> 00:12:33,274 [Josh] Uh, I got my lobsters, gonna cook them in a couple minutes. 320 00:12:33,274 --> 00:12:33,734 [Josh] Uh, I got my lobsters, gonna cook them in a couple minutes. 321 00:12:33,734 --> 00:12:35,367 So you're gonna use the lobster meat, 322 00:12:35,367 --> 00:12:37,734 and you're gonna fortify your sauce with the shells, 323 00:12:37,734 --> 00:12:39,100 -is what you're saying? -[Josh] You know it, boss. 324 00:12:39,100 --> 00:12:40,467 [Petroni] Very beautiful, bro. 325 00:12:40,467 --> 00:12:42,100 You're building depth of flavor, 326 00:12:42,100 --> 00:12:44,467 so I'm really excited to try this version. 327 00:12:44,467 --> 00:12:45,533 I'm not here to bang out classics, 328 00:12:45,533 --> 00:12:47,100 I'm here to put myself on a plate, 329 00:12:47,100 --> 00:12:48,100 that's the only way I'm gonna win. 330 00:12:48,100 --> 00:12:49,900 -Sounds pretty good to me. -Thanks, Chef. 331 00:12:49,900 --> 00:12:52,533 -Hello, Roberto. -Hello. 332 00:12:52,533 --> 00:12:54,166 So I start making the filling, 333 00:12:54,166 --> 00:12:56,600 it's puree of squash, nutmeg, 334 00:12:56,600 --> 00:12:59,100 some ricotta cheese, and Parmigiano Reggiano cheese. 335 00:12:59,100 --> 00:13:01,867 Hello, hello. Listen, I got... I've been meaning to talk to you. 336 00:13:01,867 --> 00:13:03,166 I got this idea, right? 337 00:13:03,166 --> 00:13:03,274 It's a restaurant where you serve everything in Frisbees. 338 00:13:03,274 --> 00:13:06,467 It's a restaurant where you serve everything in Frisbees. 339 00:13:06,467 --> 00:13:08,533 -[all laughing] -[Petroni] Upside down, right? 340 00:13:08,533 --> 00:13:10,900 Like, guacamole, it's in a Frisbee. 341 00:13:10,900 --> 00:13:13,100 You get the chips, and then at the end, 342 00:13:13,100 --> 00:13:15,166 you get to keep the Frisbee, so it's nice. 343 00:13:15,166 --> 00:13:17,533 -[crowd laughs] -Any available locations 344 00:13:17,533 --> 00:13:18,900 over in Vegas, next to the restaurant? 345 00:13:18,900 --> 00:13:21,000 Absolutely, I think there's one right next door. 346 00:13:21,000 --> 00:13:22,367 [Petroni] All right, yeah, I need an investor. 347 00:13:22,367 --> 00:13:23,700 And then there's a TV show 348 00:13:23,700 --> 00:13:25,734 -that I wanna talk to you about, right? -[chuckles] 349 00:13:25,734 --> 00:13:28,900 -I got this cousin, bro, he's hilarious. -Oh. 350 00:13:28,900 --> 00:13:30,900 -You're gonna love him. -[crowd laughs] 351 00:13:30,900 --> 00:13:32,166 -Oh, we'll talk later. -[Bobby] Can't wait. 352 00:13:32,166 --> 00:13:33,274 [Petroni] All right, guys, 31 minutes left. 353 00:13:33,274 --> 00:13:34,533 [Petroni] All right, guys, 31 minutes left. 354 00:13:34,533 --> 00:13:36,233 [crowd cheering] 355 00:13:37,634 --> 00:13:39,467 I need to start rolling out my pasta dough. 356 00:13:39,467 --> 00:13:42,367 So I grab some semolina flour to start dusting my station, 357 00:13:42,367 --> 00:13:44,000 but then I looked down... 358 00:13:44,000 --> 00:13:45,634 Ah, [bleep], lobster got me. 359 00:13:46,634 --> 00:13:49,100 I do not have any time for this right now. 360 00:13:49,100 --> 00:13:51,467 There is just no room for error with this dish. 361 00:13:51,467 --> 00:13:52,900 [producer speaking] 362 00:13:52,900 --> 00:13:55,734 If I lose to Bobby because of this stupid little cut, 363 00:13:55,734 --> 00:13:58,000 I will never live this down. 364 00:13:58,000 --> 00:13:59,166 I gots to go. 365 00:14:04,867 --> 00:14:06,900 [Petroni] 26 minutes on the clock. 366 00:14:09,266 --> 00:14:10,367 I gots to go. 367 00:14:10,367 --> 00:14:12,100 I need to just get this bandaged up, 368 00:14:12,100 --> 00:14:15,266 sanitized, and in a glove as quickly as possible, and get to work. 369 00:14:15,266 --> 00:14:17,266 Whoo, this is gonna be tight. 370 00:14:17,266 --> 00:14:19,266 I'm gonna put the tails in the ice bath 371 00:14:19,266 --> 00:14:22,467 to stop the cooking, and add the lobster stock to my lobster sauce, 372 00:14:22,467 --> 00:14:24,600 and then I wanna use the tomatoes to thicken my sauce 373 00:14:24,600 --> 00:14:27,333 and also just bring that sweetness and a little bit of acidity. 374 00:14:28,367 --> 00:14:30,000 I still need to make my cappellacci. 375 00:14:30,000 --> 00:14:32,367 I'm using burrata in the filling instead of ricotta 376 00:14:32,367 --> 00:14:33,175 because it's just richer, and I'm amping up the flavor 377 00:14:33,175 --> 00:14:34,867 because it's just richer, and I'm amping up the flavor 378 00:14:34,867 --> 00:14:37,634 with a whole bunch of acidity and really nice lemon flavor. 379 00:14:37,634 --> 00:14:39,266 I've got the lobster tail meat, 380 00:14:39,266 --> 00:14:42,634 now I'm gonna get them cooked in all of that beautiful butter and herbs. 381 00:14:42,634 --> 00:14:45,634 Hey, Bobby, what went in that ricotta mixture? Was that pumpkin? 382 00:14:45,634 --> 00:14:47,967 -[Bobby] Yeah. Yeah, yeah. -[Petroni] Hey! 383 00:14:47,967 --> 00:14:50,500 He took some pumpkin puree and mixed it with the ricotta and the nutmeg. 384 00:14:50,500 --> 00:14:51,867 -[Bobby] Porcini. -[Petroni] Oh. 385 00:14:51,867 --> 00:14:53,066 -[Kate] Porcini? Oh, nice. -[Petroni] Yeah. 386 00:14:53,066 --> 00:14:55,266 -[Petroni] Brown butter porcini. -That's right. 387 00:14:55,266 --> 00:14:58,166 -A pumpkin... oof. -Those, like, wonderful autumnal flavors. 388 00:14:58,166 --> 00:15:00,266 [Bobby] Gonna make sheets of pasta, so that I can 389 00:15:00,266 --> 00:15:02,266 cut them into squares 390 00:15:02,266 --> 00:15:03,175 and then start to fold the cappellacci. 391 00:15:03,175 --> 00:15:04,166 and then start to fold the cappellacci. 392 00:15:04,166 --> 00:15:05,700 [Petroni] So sweet, Josh. 393 00:15:05,700 --> 00:15:07,100 He's using burrata, 394 00:15:07,100 --> 00:15:10,367 -which is a creamy mozzarella cheese. -Cheese. 395 00:15:10,367 --> 00:15:13,066 -Of course. -And some lemon, which I love. 396 00:15:13,066 --> 00:15:16,467 He's really counting on the sauce to bring out the flavor. 397 00:15:16,467 --> 00:15:19,266 [Josh] So the technique with folding the perfect cappellacci 398 00:15:19,266 --> 00:15:22,066 is to fold them over lengthwise, then seal off the two edges, 399 00:15:22,066 --> 00:15:24,066 and then take the two edges, fold them together 400 00:15:24,066 --> 00:15:26,734 so they meet in the middle, and then pinch them off. 401 00:15:26,734 --> 00:15:28,533 All right, guys, we're coming in for Josh. 402 00:15:28,533 --> 00:15:30,600 [crowd cheering] 403 00:15:30,600 --> 00:15:32,634 -Yo, what's up, babe? -[Josh] 'Sup, homie? 404 00:15:32,634 --> 00:15:33,175 -Oh, my gosh, look at this. -[Kate] Oh, yeah. Oh, wow. 405 00:15:33,175 --> 00:15:35,066 -Oh, my gosh, look at this. -[Kate] Oh, yeah. Oh, wow. 406 00:15:35,066 --> 00:15:37,266 [Kate] You're gonna taste... [gasps] 407 00:15:37,266 --> 00:15:38,734 [Josh] What do you guys think? 408 00:15:40,367 --> 00:15:43,100 [gasps] You guys! [laughs] 409 00:15:43,100 --> 00:15:44,500 -[Kate] That is amazing. -[Petroni] Oh, yeah. 410 00:15:44,500 --> 00:15:45,700 Great depth of flavor there. 411 00:15:45,700 --> 00:15:47,100 Thanks so much, guys. 412 00:15:47,100 --> 00:15:49,100 Hey, Bobby, you ever see those things 413 00:15:49,100 --> 00:15:50,467 when you lay on the couch, and then... 414 00:15:50,467 --> 00:15:52,367 -Get the hell out of here. -...and, like, it snuggles you? 415 00:15:52,367 --> 00:15:54,066 And it covers... it's like a blanket, 416 00:15:54,066 --> 00:15:55,734 but you can put your head through it. 417 00:15:55,734 --> 00:15:57,734 Why don't you give this guy a restaurant, and then he'll get out of your hair about it? 418 00:15:57,734 --> 00:15:59,166 [Petroni] Yeah, give me a restaurant. 419 00:15:59,166 --> 00:16:01,600 -I'll give you as many restaurants as you want. -[crowd laughs] 420 00:16:01,600 --> 00:16:03,175 Okay, what about Flay's and Flannery's? Why don't we have a... 421 00:16:03,175 --> 00:16:04,367 Okay, what about Flay's and Flannery's? Why don't we have a... 422 00:16:04,367 --> 00:16:05,500 -[Petroni] Ooh. -Flay's and Flannery's? 423 00:16:05,500 --> 00:16:06,600 -[Kate] Right. -[Bobby] That's the move. 424 00:16:06,600 --> 00:16:08,100 [Petroni] That's a pub I would go to. 425 00:16:08,100 --> 00:16:10,367 -Yeah, imagine if the three of us started a company. -[Bobby] Christian. 426 00:16:10,367 --> 00:16:11,367 -Hey! -[Petroni] Yeah? 427 00:16:11,367 --> 00:16:13,100 -How much time is left? -Oh, I'm sorry, uh, 428 00:16:13,100 --> 00:16:16,700 -ten minutes! [laughs] -[crowd clapping] 429 00:16:16,700 --> 00:16:19,166 -[Petroni] Under ten minutes, guys, let's see it! -[Kate] Yeah! 430 00:16:19,166 --> 00:16:21,000 [crowd cheering] 431 00:16:21,000 --> 00:16:22,634 Yo, let's go! 432 00:16:25,000 --> 00:16:27,066 Cappellacci goes into the water to start poaching, 433 00:16:27,066 --> 00:16:30,734 I need to strain out my sauce and make sure that my butter poached lobster is done. 434 00:16:32,734 --> 00:16:33,175 So the pasta's cooking, now I start the brown butter. 435 00:16:33,175 --> 00:16:35,734 So the pasta's cooking, now I start the brown butter. 436 00:16:35,734 --> 00:16:37,266 Cook the sage and the butter a little bit, 437 00:16:37,266 --> 00:16:39,367 and I'm gonna drop the cappellacci 438 00:16:39,367 --> 00:16:41,734 into the brown butter sauce to finish cooking it. 439 00:16:42,867 --> 00:16:44,734 [crowd cheering] 440 00:16:48,100 --> 00:16:50,634 Let's go, guys, four minutes remaining, let's go! 441 00:16:51,967 --> 00:16:54,066 [Josh] I need to work on my chili breadcrumbs, 442 00:16:54,066 --> 00:16:55,867 so I'm grabbing panko breadcrumbs, 443 00:16:55,867 --> 00:16:59,000 olive oil, Calabrian chili, and fresh grated Parm. 444 00:16:59,000 --> 00:17:01,000 It's just gonna add perfect texture to this dish. 445 00:17:01,000 --> 00:17:03,175 -Kate, they're both moving really fast, -Yeah, yeah, yeah. 446 00:17:03,175 --> 00:17:03,367 -Kate, they're both moving really fast, -Yeah, yeah, yeah. 447 00:17:03,367 --> 00:17:05,166 -I think they're both a little behind, so. -Yeah. 448 00:17:05,166 --> 00:17:07,266 [Josh] Rule number one of making pasta, 449 00:17:07,266 --> 00:17:10,000 is you always finish the noodles directly in the sauce. 450 00:17:10,000 --> 00:17:12,233 [Petroni] Two minutes left, guys, two minutes left! 451 00:17:14,367 --> 00:17:16,900 [Kate] They're both plating. This is good, right? 452 00:17:17,700 --> 00:17:20,500 Josh's sauce is going down right now. 453 00:17:20,500 --> 00:17:23,000 I have never had something like what Josh is making right now. 454 00:17:23,000 --> 00:17:26,467 I had the butter poached lobster, I'm definitely feeling good. 455 00:17:27,634 --> 00:17:29,500 -Ten, nine... -[crowd counting] 456 00:17:29,500 --> 00:17:31,734 [Bobby] Toasted pine nuts and Parmigiano Reggiano cheese. 457 00:17:31,734 --> 00:17:33,175 Six, five... 458 00:17:33,175 --> 00:17:33,500 Six, five... 459 00:17:33,500 --> 00:17:35,066 [Josh] Finish with my Parm breadcrumbs. 460 00:17:35,066 --> 00:17:37,634 Three, two, one! 461 00:17:37,634 --> 00:17:40,867 [crowd cheering] 462 00:17:40,867 --> 00:17:42,367 Ho, ho, ho! 463 00:17:42,367 --> 00:17:44,467 Hardcore. I need a nap. 464 00:17:44,467 --> 00:17:46,166 -[Josh] Hi. -Old school. 465 00:17:46,166 --> 00:17:48,233 -[Bobby] Old school. -[Josh] That looks good, dog. Let's go. 466 00:17:50,066 --> 00:17:52,700 [Josh] This was a really challenging dish to pull off in 45 minutes. 467 00:17:52,700 --> 00:17:54,700 I just hope that the judges love it. 468 00:17:54,700 --> 00:17:57,634 -Oh, my gosh. -Did he slay Flay? That's the question. 469 00:18:01,867 --> 00:18:03,867 All right, guys, we'd like to introduce you 470 00:18:03,867 --> 00:18:05,500 to your judges. 471 00:18:05,500 --> 00:18:08,367 The co-founder of Leaves and Loaves Goods, 472 00:18:08,367 --> 00:18:10,333 David Santos. 473 00:18:11,000 --> 00:18:13,500 Co-host of Good Day New York, 474 00:18:13,500 --> 00:18:16,533 and co-owner of legendary Fresco by Scotto, 475 00:18:16,533 --> 00:18:18,367 Rosanna Scotto. 476 00:18:18,367 --> 00:18:20,500 [Kate] Chef and restaurateur, 477 00:18:20,500 --> 00:18:21,867 Cesare Casella. 478 00:18:24,166 --> 00:18:27,367 Judges, please go ahead and try the first plate that's in front of you. 479 00:18:32,700 --> 00:18:35,467 The pasta has that nice, buttery shine to it. 480 00:18:35,467 --> 00:18:39,166 The sage really adds that nice pop of herbaceousness. 481 00:18:39,166 --> 00:18:42,600 And the brown butter, I think it's adding a little bit of bitterness to it, 482 00:18:42,600 --> 00:18:45,000 'cause it went a little bit too far. 483 00:18:45,000 --> 00:18:48,166 It's very delicious, but I feel like the butter 484 00:18:48,166 --> 00:18:49,533 overpowered everything. 485 00:18:49,533 --> 00:18:50,967 Hey, listen, I like butter. 486 00:18:50,967 --> 00:18:54,100 But maybe a little too much on this dish. 487 00:18:54,100 --> 00:18:56,000 [Cesare Casella] The pasta is made great, 488 00:18:56,000 --> 00:18:59,000 and then the inside, the dry porcini, 489 00:18:59,000 --> 00:19:00,496 for me, it was better if it was ground 490 00:19:00,496 --> 00:19:01,467 for me, it was better if it was ground 491 00:19:01,467 --> 00:19:02,867 or chopped more fine. 492 00:19:02,867 --> 00:19:05,734 Thank you, judges. Go ahead and switch your plates. 493 00:19:11,600 --> 00:19:13,800 The pasta is cooked perfectly, 494 00:19:13,800 --> 00:19:15,533 the lobster is cooked perfectly. 495 00:19:15,533 --> 00:19:18,700 I would've loved to see maybe some lemon thyme 496 00:19:18,700 --> 00:19:20,867 to add a little bit more freshness. 497 00:19:20,867 --> 00:19:24,166 And the panko for me, it just kinda gets soft in the sauce. 498 00:19:24,166 --> 00:19:26,700 I love the panko, actually. 499 00:19:26,700 --> 00:19:29,166 It added a little crunch to the dish, 500 00:19:29,166 --> 00:19:30,496 the flavor of the sauce was beautiful. 501 00:19:30,496 --> 00:19:31,734 the flavor of the sauce was beautiful. 502 00:19:31,734 --> 00:19:35,100 It was light, and yet, you tasted the lobster. 503 00:19:35,100 --> 00:19:38,100 But the, uh, mozzarella inside the pasta, 504 00:19:38,100 --> 00:19:41,066 I would've loved it to be a little bit more melted. 505 00:19:41,066 --> 00:19:45,266 I like the different level, the crunchiness from the panko, 506 00:19:45,266 --> 00:19:47,066 and then I like the acidity. 507 00:19:47,066 --> 00:19:49,867 It sounds like it's gonna be a pretty close one tonight, guys, 508 00:19:49,867 --> 00:19:52,734 so why don't we just go ahead and take a vote? 509 00:19:55,100 --> 00:19:56,634 [Josh] This is the moment I've been dreaming about. 510 00:19:56,634 --> 00:19:58,867 I think I might have a real chance here. 511 00:20:01,367 --> 00:20:03,100 And the winner is... 512 00:20:06,467 --> 00:20:07,500 ...Chef Josh. 513 00:20:07,500 --> 00:20:09,066 -Yeah! -[crowd cheering] 514 00:20:09,066 --> 00:20:12,166 -[Josh] Oh, my... -Way to go. Congratulations, dude. 515 00:20:12,166 --> 00:20:15,100 This feels so surreal right now, it's like I'm in a dream. 516 00:20:15,100 --> 00:20:17,800 Whoo, let's go baby, let's go! 517 00:20:17,800 --> 00:20:19,367 [laughs] 518 00:20:19,367 --> 00:20:21,367 [Josh] When I was young, watching Bobby as a chef 519 00:20:21,367 --> 00:20:23,800 was literally what made me decide to start cooking, 520 00:20:23,800 --> 00:20:28,066 and I cannot believe that I just beat him in his house. 521 00:20:28,066 --> 00:20:30,496 Josh, fantastic, it just felt fresh, 522 00:20:30,496 --> 00:20:30,734 Josh, fantastic, it just felt fresh, 523 00:20:30,734 --> 00:20:34,000 it felt light, I wanted to eat the whole thing. 524 00:20:34,000 --> 00:20:35,266 Congratulations. 525 00:20:35,266 --> 00:20:37,000 Are we still gonna start our restaurant together? 526 00:20:37,000 --> 00:20:39,166 -Absolutely. -Yes, yes, yes! 527 00:20:39,166 --> 00:20:40,700 [crowd cheering] 528 00:20:40,700 --> 00:20:42,500 [Kate] I just wanna formally announce 529 00:20:42,500 --> 00:20:44,634 that Bobby Flay and I are starting Flay and Flannery. 530 00:20:44,634 --> 00:20:47,600 He gets top billing, it's... I'm fine with that. I could live with it. 531 00:20:47,600 --> 00:20:49,600 [Petroni] Yeah, and what's great is they're actually investing 532 00:20:49,600 --> 00:20:50,800 in my Frisbee restaurant. 533 00:20:50,800 --> 00:20:53,000 -You'll love it. -Put your meal in it. 534 00:20:53,000 --> 00:20:56,100 I'm Josh Gale, and I just beat Bobby Flay! 535 00:20:56,100 --> 00:20:58,367 -Yes! -[crowd cheering]