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,
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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
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00:00:20,634 --> 00:00:23,166
who's got the skills
to beat me.
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00:00:23,166 --> 00:00:25,867
Round two, I go head to head
with the winning contender.
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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.
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Is that distracting?
17
00:00:32,867 --> 00:00:34,634
[Bobby] This is gonna
be the first one
I don't finish.
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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!
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...everyone's out to beat me.
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All right, I'm ready
to kick it into high gear.
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-Who's ready to watch?
-[crowd cheering]
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Please welcome two people
who are here to trip me up.
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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,
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00:00:56,634 --> 00:01:00,000
and wise guy
Chef Christian Petroni.
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and wise guy
Chef Christian Petroni.
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-[crowd cheering]
-[Christian Petroni]
All right! Bobby!
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-Bobby!
-Yes!
30
00:01:05,600 --> 00:01:08,533
Welcome to Beat Bobby Flay.
This is so great to have you.
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I'm really excited to be had.
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00:01:10,600 --> 00:01:14,467
And also, this guy is a huge,
huge, huge Office fan.
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00:01:14,467 --> 00:01:16,867
-[Bobby] Everybody knows
that about Christian.
-He told me.
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00:01:16,867 --> 00:01:19,734
Yeah, I mean, the past
eight years, every night,
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going to sleep
to the show, so,
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00:01:21,734 --> 00:01:23,867
this is a dream
come true, Bobby.
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So, um, your family
had Flannery's
for a long time.
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Right, Flannery's Tavern
in Philadelphia.
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00:01:28,700 --> 00:01:30,000
-[Bobby] You were
waiting tables, right?
-I waited tables for years,
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00:01:30,000 --> 00:01:30,867
-[Bobby] You were
waiting tables, right?
-I waited tables for years,
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00:01:30,867 --> 00:01:33,100
up until the first season
of The Office,
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so I've been yelled at
by more chefs than
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00:01:34,367 --> 00:01:36,233
-any other guest
you've ever had here.
-[all laughing]
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00:01:36,634 --> 00:01:38,367
Speaking of intensity,
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00:01:38,367 --> 00:01:41,367
-are you ready
to meet these chefs?
-Let's go.
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00:01:41,367 --> 00:01:45,266
Our first contender
used to skip school to watch
reruns of Iron Chef.
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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
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-Whoa!
-[crowd cheering]
50
00:01:54,467 --> 00:01:55,800
Yo!
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00:01:59,867 --> 00:02:00,000
Our next contender has worked
in many of New York City's
best kitchens.
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00:02:00,000 --> 00:02:04,266
Our next contender has worked
in many of New York City's
best kitchens.
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00:02:04,266 --> 00:02:08,600
Give it up for Chef
Christian Ortiz!
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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,
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I'm gonna give you
a single ingredient
of my choice.
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And tonight,
the ingredient is...
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-...rack of venison.
-[crowd] Ooh.
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00:02:27,367 --> 00:02:29,467
[Petroni] Oh! Yes.
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00:02:29,467 --> 00:02:30,000
[Christian Ortiz]
Rack of venison
comes from deer.
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00:02:30,000 --> 00:02:31,467
[Christian Ortiz]
Rack of venison
comes from deer.
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00:02:31,467 --> 00:02:33,734
It's kind of like
the side part of the animal,
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the line between
the spine and the rib.
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It can be a bit
of a tough protein,
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especially if you overcook it.
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00:02:39,700 --> 00:02:41,734
Yeah, that works for me,
that's beautiful.
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Okay, guys,
20 minutes on the clock.
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-[Bobby] Ready? Go.
-[bell dinging]
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[crowd cheering]
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Whoo! Let's go, baby!
Let's go!
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-Very healthy meat,
there's almost zero fat in it.
-[Kate Flannery] Right?
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[Bobby] Classically, you know,
it gets paired with
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[Bobby] Classically, you know,
it gets paired with
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00:03:01,000 --> 00:03:03,100
stone fruits like
apricots or plums.
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00:03:03,100 --> 00:03:05,100
I would do
a spice rub, grill it.
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00:03:05,100 --> 00:03:08,600
-Me, I would do
venison and fries.
-Venison frites.
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-I love it.
-I'd order that.
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00:03:10,867 --> 00:03:12,533
[Josh Gale] I'm definitely
gonna go Italian,
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00:03:12,533 --> 00:03:16,634
and I really wanna emphasize
that kind of gamey,
woodsy feel to venison.
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00:03:16,634 --> 00:03:18,867
So I'm making spice-crusted
rack of venison,
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00:03:18,867 --> 00:03:21,166
with roasted
maitake mushrooms.
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00:03:21,166 --> 00:03:23,634
This is a lean meat,
it doesn't have a lot of fat.
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00:03:23,634 --> 00:03:26,066
It needs a lot of help
building those
layers of flavor.
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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.
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00:03:30,000 --> 00:03:30,867
for the crust,
some fennel seeds.
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00:03:30,867 --> 00:03:34,467
Cook it low and slow
until it hits that perfect
medium mid-rare.
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00:03:34,467 --> 00:03:37,066
-[Ortiz] Go. Let's go!
-[Josh] Let's go! I'm behind.
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00:03:37,700 --> 00:03:38,967
[Ortiz] I'm gonna
keep it simple,
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00:03:38,967 --> 00:03:42,000
so everything really
has to be executed perfectly.
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00:03:42,000 --> 00:03:45,166
I'm gonna make a roasted
rack of venison
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00:03:45,166 --> 00:03:48,166
with apples and a champagne
mustard vinaigrette,
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00:03:48,166 --> 00:03:50,266
and a herb-infused demiglace.
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00:03:50,266 --> 00:03:53,600
It's a super
concentrated sauce,
it's got red wine,
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00:03:53,600 --> 00:03:56,367
veal stock, bay leaf,
garlic, and thyme.
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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.
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00:04:00,000 --> 00:04:00,867
with the gaminess
of the protein.
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00:04:00,867 --> 00:04:03,100
Two Christians in one place,
I don't know about this.
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00:04:03,100 --> 00:04:05,967
Where do you get
these sweaters from?
You must have a source.
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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!
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00:04:11,500 --> 00:04:13,266
[Ortiz] Hello, Christian.
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00:04:13,266 --> 00:04:15,367
[Petroni] So you're gonna
be serving it as a chop?
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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
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to hopefully cook it in time.
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00:04:20,467 --> 00:04:23,266
You have the ability
to take down Uncle Bobby
over there.
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You know, he's had
a great run, but...
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00:04:25,266 --> 00:04:27,233
-[Petroni laughs]
-...his concrete jungle
needs a new king.
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00:04:28,600 --> 00:04:30,000
[Ortiz] In 2021
I opened up Yuco,
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00:04:30,000 --> 00:04:31,266
[Ortiz] In 2021
I opened up Yuco,
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00:04:31,266 --> 00:04:34,266
a fine dining regional
Mexican restaurant.
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00:04:34,266 --> 00:04:37,734
We won Best Restaurant
from Time Out New York.
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And I really just wanna
showcase Latin accents
in Hispanic cuisine.
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I'm in the process
of opening up
a new restaurant,
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00:04:44,467 --> 00:04:48,467
so, great exposure,
and it's time
for our cuisine to shine.
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00:04:49,467 --> 00:04:51,467
[Petroni] Josh. What'd you
coat that with?
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00:04:51,467 --> 00:04:52,867
[Josh] I got a little
spice crust.
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00:04:52,867 --> 00:04:55,467
I got, uh, fennel,
pink peppercorn,
black peppercorn, little salt.
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00:04:55,467 --> 00:04:57,467
You gonna take out
cousin Christian over there
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00:04:57,467 --> 00:05:00,000
-and take out Bobby?
-[exhales] He's gotta go.
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00:05:00,000 --> 00:05:00,100
-and take out Bobby?
-[exhales] He's gotta go.
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00:05:01,500 --> 00:05:03,000
[Josh] Bobby Flay is an icon.
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00:05:03,000 --> 00:05:05,266
When I was a kid,
I used to fake
sick days at school
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00:05:05,266 --> 00:05:08,500
so I can sit at home
and watch him destroy
on Iron Chef America.
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00:05:08,500 --> 00:05:11,600
He is one of the main reasons
why I decided
to get into a kitchen.
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00:05:11,600 --> 00:05:14,500
I came to New York
to work at Cafe Boulud
under Gavin Kaysen.
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00:05:14,500 --> 00:05:16,467
And in Vancouver
I worked at Fable,
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00:05:16,467 --> 00:05:19,166
Juniper, Wildebeest, Nicli's,
I've done it all.
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The one thing still left
on my checklist?
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Beat Bobby Flay.
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00:05:22,700 --> 00:05:26,634
All right, guys, listen,
coming up on 13 minutes,
gang, let's get it done.
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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,
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00:05:35,634 --> 00:05:37,700
-you can touch on medium rare.
-Right.
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00:05:37,700 --> 00:05:40,367
Christian got his
in the pan really late.
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00:05:40,367 --> 00:05:42,166
Rare venison, for me,
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it just ain't my thing, man.
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But he cut it
a little thinner,
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so maybe he's got
a fighting chance.
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00:05:47,066 --> 00:05:49,734
Only nine minutes!
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00:05:51,066 --> 00:05:54,166
Yeah, come on in,
come on over.
How are you today?
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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.
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00:05:59,700 --> 00:06:00,000
[Ortiz] I'm basting
my rack of venison
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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,
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00:06:03,533 --> 00:06:06,867
because I wanna add
a little bit of fat
and depth of flavor.
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00:06:06,867 --> 00:06:08,700
While my venison's
in the oven,
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00:06:08,700 --> 00:06:11,266
I start working on
the champagne
mustard vinaigrette.
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00:06:11,266 --> 00:06:14,467
It's Dijon mustard
champagne vinaigrette.
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00:06:14,467 --> 00:06:17,467
Avocado oil helps kinda
wash out some of that
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00:06:17,467 --> 00:06:19,066
gaminess from the protein.
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00:06:19,066 --> 00:06:20,867
All right, go get them.
Great job.
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00:06:20,867 --> 00:06:22,533
[in sing-song voice] Oh, Josh.
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00:06:22,533 --> 00:06:24,467
[in normal voice]
Wow, you got a lot going on.
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00:06:24,467 --> 00:06:26,367
[Josh] So I've got my maitakes
roasting in the pan,
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I'm grabbing this beautiful
anise liqueur
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to deglaze the mushrooms with.
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00:06:29,734 --> 00:06:30,000
Oh, my gosh.
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Oh, my gosh.
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00:06:31,000 --> 00:06:34,600
-[crowd cheering]
-Are you burning
perfectly good booze?
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[crowd laughs]
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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.
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00:06:39,700 --> 00:06:43,100
-It just you, or is it
kinda hot in here?
-Yeah, oh, it's hot.
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-[Petroni] Just under
five minutes, boss, let's go.
-[Ortiz] I've heard.
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[Josh] I grab the venison
out of the oven,
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feels like it's just coming up
to a mid-rare.
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This is exactly what
i was looking for.
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Whoo! Let's go, baby!
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I've got a lot
of big flavors going on,
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00:06:54,967 --> 00:06:56,634
so I wanna add
something to the plate
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00:06:56,634 --> 00:06:58,500
that's gonna really
be bright and refreshing.
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00:06:58,500 --> 00:07:00,000
It's golden tomatoes,
Calabrian chili,
a little bit of olive oil
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00:07:00,000 --> 00:07:01,967
It's golden tomatoes,
Calabrian chili,
a little bit of olive oil
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00:07:01,967 --> 00:07:03,333
and a little bit
of finishing salt, that's it.
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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,
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00:07:09,066 --> 00:07:10,800
and my apples,
and I start tossing them.
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00:07:11,734 --> 00:07:13,367
I grab my venison chops.
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00:07:13,367 --> 00:07:16,100
I'm nervous that they're
a little bit underdone.
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But I really need to get
everything on the plate.
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[Josh] So, got my yellow
tomato sauce down,
189
00:07:21,467 --> 00:07:23,266
my roasted maitake
mushrooms on top.
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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.
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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.
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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]