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I'm Bobby Flay.
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00:00:01,867 --> 00:00:03,367
Each week, one brave chef
3
00:00:03,367 --> 00:00:05,500
will try to take me
down in my house.
4
00:00:05,500 --> 00:00:07,867
-I'm not worried
about Bobby.
-What?
5
00:00:07,867 --> 00:00:09,066
Ooh.
6
00:00:09,066 --> 00:00:11,266
This culinary battle is going
to shake down in two rounds.
7
00:00:11,266 --> 00:00:14,867
Round one, to get to me,
two contenders have to go
through each other
8
00:00:14,867 --> 00:00:16,867
using an ingredient
of my choice.
9
00:00:16,867 --> 00:00:18,367
-Let's do it!
-[audience cheers]
10
00:00:18,367 --> 00:00:20,634
[Bobby] 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.
-Yeah!
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[Bobby]
Round two, I go head-to-head
with the winning contender.
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It's their turn to surprise me
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00:00:27,700 --> 00:00:29,266
with their signature dish.
15
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-Go!
-[singing]
♪ Friendly competition ♪
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-Go!
-[singing]
♪ 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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-[Bobby] Bottom line...
-No!
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Everyone's out to beat me.
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[audience cheers]
22
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All right, I'm playing
my cards right tonight.
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Who's betting on me?
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00:00:45,166 --> 00:00:46,533
[audience cheers]
25
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Please welcome two people
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00:00:47,700 --> 00:00:49,734
who are making it
their job to get me beat.
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My pal, Chef Michael Symon,
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and supermodel
and fashion designer,
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Devin Windsor.
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[audience cheers]
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Pretty good.
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-[laughs]
-[audience cheers]
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Michael, we finally found
a job that you could do.
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00:01:10,533 --> 00:01:11,967
-Yeah.
-What's up, Devin?
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-How's it going?
-I'm so excited.
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I'm a big fan. I'm ready
to take you down.
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Thank you. So,
I told my girlfriend
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that you were
gonna be on tonight.
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-Yes.
-So, she immediately
went right to the
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swimsuit wear. She's like,
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"Honey, these are so cute.
I need every one of these,
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and also, can we get
a place in Miami?"
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[laughing]
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-Perfect. I like that.
-She needs somewhere
to wear them.
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00:01:30,000 --> 00:01:30,467
-Perfect. I like that.
-She needs somewhere
to wear them.
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-Do you make
men's swimwear?
-We do. We do.
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-You know, Bobby is
an unbelievable swimmer.
-Can hook you guys up.
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-I mean, like a shark,
he goes through the water.
-Yeah?
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-I'm the worst.
-[all laughing]
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Not that strong of a swimmer.
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It's okay, you have
other talents, so you're good.
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So, are you a good cook?
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I like to cook for fun.
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If Michael and I came over,
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what would we eat
at your house?
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I'd probably do, like,
a homemade truffle pasta.
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-Okay.
-Fancy.
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-Truffle oil, it's fine.
It doesn't have to be real.
-Oh, okay. All right.
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-[Bobby] Yeah, okay.
-[audience laughing]
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Are you ready
to meet our chefs?
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I'm ready.
Let's do it, Devin.
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00:01:57,266 --> 00:01:59,734
Our first contender
brought his fine dining skills
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00:01:59,734 --> 00:02:00,000
from New York City
to North Carolina.
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from New York City
to North Carolina.
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Here to tell you
to take a hike,
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00:02:05,000 --> 00:02:07,367
is Santiago Guzzetti.
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[audience cheers]
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[laughing]
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Okay. All right.
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Surfing in from California,
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00:02:17,100 --> 00:02:19,500
let's hear it for
Executive Chef Dom Crisp.
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[Bobby] Yeah!
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[audience cheers]
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Let's go!
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Whoo!
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00:02:28,600 --> 00:02:30,000
[Bobby]
Santiago, Dom, welcome.
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[Bobby]
Santiago, Dom, welcome.
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I'm gonna put 20
minutes on the clock.
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00:02:32,166 --> 00:02:34,967
I'm gonna give you a single
ingredient of my choice,
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00:02:34,967 --> 00:02:36,367
and you must
make that ingredient
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00:02:36,367 --> 00:02:38,467
the superstar of your dish.
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00:02:38,467 --> 00:02:40,266
-What are you guys hoping for?
-I'll take some oysters.
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-Oysters?
-I want some langoustine.
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-You have very
expensive taste.
-[laughing]
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00:02:44,500 --> 00:02:45,700
[Bobby] Both of you.
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Tonight's ingredient is...
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Hazelnuts.
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[all applaud]
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-How do you feel about this?
-I feel confident.
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I love it. It's versatile.
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So, Devin and Michael,
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they'll decide
which one of you
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goes up against me
in the second round.
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00:02:58,266 --> 00:03:00,000
-Don't be hazy on this one.
-Oh. [chuckles]
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00:03:00,000 --> 00:03:00,500
-Don't be hazy on this one.
-Oh. [chuckles]
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It's all about the hazelnuts.
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-[bell dings]
-Go.
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[audience cheers]
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Devin, you a hazelnut fan?
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I love hazelnuts,
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and who doesn't love
chocolate hazelnut spread?
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-Pretty much
good on anything.
-[Bobby] Yeah.
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-It's the best.
-[Michael] These are
tricky in the sense
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that they're more versatile
than if you get a protein,
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but it's also harder
to make it the full star.
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[Bobby] Yeah. I would make,
like, a pesto with hazelnuts.
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-Or, like, thick, kind of,
romesco sauce with it.
-[Devin] Yeah.
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Right. I like sweet potatoes
and squash and hazelnuts.
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-Yes. Some
sage in there.
-Mmm-hmm.
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00:03:29,467 --> 00:03:30,000
[Devin] Dom,
what are you making?
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[Devin] Dom,
what are you making?
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Romesco with shrimpies
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-You called it.
-Yum.
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00:03:34,734 --> 00:03:36,100
Santiago, what are you making?
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A pesto trapanese,
uh, hazelnut cream,
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and a glazed carrot
with sorghum.
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-So, he's making
a Sicilian pesto.
-[Michael] Yes.
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I'll be back.
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-[Bobby] Under 16 minutes.
-[audience cheering]
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-How you doing, Chef?
-Good, chef.
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All right, so, no protein?
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-No protein is there.
-Beautiful.
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My strategy is to highlight
the creaminess of the hazelnut
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and also the crunchiness.
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00:03:56,734 --> 00:03:59,266
The trapanese is gonna go
really well with carrots,
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00:03:59,266 --> 00:04:00,000
and they will not
overpower the hazelnuts.
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and they will not
overpower the hazelnuts.
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Are you gonna take Dom down?
You feeling good about it?
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I think we're gonna
have a good fight.
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00:04:05,467 --> 00:04:07,600
[Michael] You guys both
have pretty spectacular hair.
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This could be, like,
a battle of the hair.
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Yeah!
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00:04:12,734 --> 00:04:16,066
I grew up in Argentina
in an Italian family,
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so just like
every good Italian,
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I would learn to cook
from my grandma.
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And I moved
to New York City to work
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in some of the best
fine dining kitchens
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such as
Jean-Georges and Piora.
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Today, I'm the chef
and owner of Ilda Restaurant,
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Today, I'm the chef
and owner of Ilda Restaurant,
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I want to win this
to prove to my son
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that his dad can beat anybody.
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So, Bobby, you have no chance.
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Dom, what are you making?
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00:04:45,266 --> 00:04:47,600
Working on
that hazelnut romesco,
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so I'm toasting up
the hazelnuts.
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00:04:49,100 --> 00:04:50,500
-Okay.
-I'm gonna see
if I can get even
148
00:04:50,500 --> 00:04:52,867
some, you know,
candied on the side,
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00:04:52,867 --> 00:04:55,000
and then fried basil
on top with the shrimp.
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00:04:55,000 --> 00:04:56,367
You realize
you only have 15 minutes.
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00:04:56,367 --> 00:04:57,467
-I know.
-[laughing]
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00:04:57,467 --> 00:04:59,867
Romesco is a perfect way
to highlight the hazelnuts
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00:04:59,867 --> 00:05:00,000
because you can still taste
the fattiness of it,
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because you can still taste
the fattiness of it,
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00:05:02,500 --> 00:05:04,500
and I want to use
head-on prawns
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because they'll add sweetness.
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00:05:06,634 --> 00:05:09,266
So, romesco is a
traditional Spanish sauce
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with olive oil,
garlic, piquillo peppers,
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and paprika,
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00:05:13,266 --> 00:05:15,500
so you have that
smoky, spicy, and sweet.
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[Michael] Do you have a favor
who you think is gonna win?
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00:05:18,266 --> 00:05:20,367
-[man] Dom.
-Dom... All right, okay.
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00:05:23,166 --> 00:05:26,467
I grew up on the coast
of Oregon. Fishing, hunting,
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and then my culinary adventure
started in Southern France,
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learning everything I could
about the old ways of cooking.
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00:05:30,000 --> 00:05:32,266
learning everything I could
about the old ways of cooking.
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Today, I'm the executive chef
and owner at Saso Bistro,
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where I celebrate
the Pacific Ocean
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00:05:37,066 --> 00:05:38,266
in all of my dishes,
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00:05:38,266 --> 00:05:42,066
and we just got named one of
the 25 best restaurants in LA
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00:05:42,066 --> 00:05:43,467
by Time Out magazine.
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I'm here to win
for this clout,
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00:05:45,266 --> 00:05:46,734
like, beating Bobby Flay.
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00:05:46,734 --> 00:05:48,867
That's a great
resume builder right there.
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00:05:48,867 --> 00:05:51,367
-We got 13 minutes left.
-[audience cheers]
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This is gonna be
a tasty battle.
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00:05:52,600 --> 00:05:54,600
So Santiago's
got the pesto going.
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00:05:54,600 --> 00:05:56,000
He's got a little
hazelnut cream
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00:05:56,000 --> 00:05:58,867
-and carrots and hazelnuts,
delicious together.
-[Devin] Yep.
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00:05:58,867 --> 00:06:00,000
Pesto tapanese is typically
made with tomatoes,
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00:06:00,000 --> 00:06:01,700
Pesto tapanese is typically
made with tomatoes,
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00:06:01,700 --> 00:06:05,734
and I'm adding
Asiago cheese and dry apricots
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00:06:05,734 --> 00:06:07,867
because they need
something sweet.
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00:06:07,867 --> 00:06:10,867
[Michael] Dom is making
a romesco, he's doing shrimp.
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00:06:10,867 --> 00:06:12,367
[Devin] I mean,
of course he's doing shrimp.
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00:06:12,367 --> 00:06:13,467
He's a seafood guy.
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00:06:13,467 --> 00:06:16,100
[Dom] I want to make
a smoky, candied hazelnut.
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00:06:16,100 --> 00:06:17,700
Just an extra
layer of texture,
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00:06:17,700 --> 00:06:19,867
so I added a little bit
of brown sugar.
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00:06:19,867 --> 00:06:21,266
I'm gonna go check on Dom.
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00:06:21,266 --> 00:06:22,867
All right,
check it out, Devin.
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00:06:22,867 --> 00:06:24,600
-[Devin] Nine minutes.
-[audience cheering]
193
00:06:24,600 --> 00:06:26,533
-So...
-So...
194
00:06:26,533 --> 00:06:27,600
-What's in
the blender here?
-Well,
195
00:06:27,600 --> 00:06:28,734
I'm gonna see
if I can get you this,
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00:06:28,734 --> 00:06:30,000
-uh, textures from
Mexico... Yo, yo.
-[Bobby] Dom.
197
00:06:30,000 --> 00:06:30,367
-uh, textures from
Mexico... Yo, yo.
-[Bobby] Dom.
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00:06:30,367 --> 00:06:31,967
You want a ladder
or a blender?
199
00:06:31,967 --> 00:06:33,967
[all laughing]
200
00:06:33,967 --> 00:06:35,266
Uh, both.
201
00:06:35,734 --> 00:06:37,166
Does Bobby make you nervous?
202
00:06:37,166 --> 00:06:39,734
Bobby is, uh,
you know, he's all right.
203
00:06:39,734 --> 00:06:41,734
-[Devin] Ooh.
-This is probably
a little warm, okay.
204
00:06:42,967 --> 00:06:43,734
Probably needs some salt.
205
00:06:43,734 --> 00:06:44,700
Oh, my God, no.
206
00:06:44,700 --> 00:06:46,100
-So good.
-[Dom] Yeah?
207
00:06:46,100 --> 00:06:47,233
-Let's hear it for Dom.
-[audience cheers]
208
00:06:48,266 --> 00:06:50,467
What are you up to over here?
209
00:06:50,467 --> 00:06:52,000
[Santiago]
I'm making a hazelnut cream
210
00:06:52,000 --> 00:06:53,467
and the carrots
are gonna be glazed
211
00:06:53,467 --> 00:06:55,367
-with sorghum.
-Wow.
212
00:06:57,734 --> 00:07:00,000
[Santiago] It's gonna add
the sweet, bitter flavors.
213
00:07:00,000 --> 00:07:01,166
[Santiago] It's gonna add
the sweet, bitter flavors.
214
00:07:01,166 --> 00:07:03,700
-Good luck!
-[Dom] Thank you.
215
00:07:03,700 --> 00:07:06,000
So I'm gonna cook
these prawns nice and easy,
216
00:07:06,000 --> 00:07:08,166
but I'm definitely
cutting it down to the wire.
217
00:07:08,166 --> 00:07:09,166
[Michael]
Dom's using shrimp,
218
00:07:09,166 --> 00:07:10,867
which feels
a little bit more luxurious.
219
00:07:10,867 --> 00:07:13,600
-Yeah.
-But Santiago is using
220
00:07:13,600 --> 00:07:16,467
-the hazelnut cream sauce,
he has the pesto.
-[Devin] Yeah.
221
00:07:16,467 --> 00:07:20,066
But Dom's romesco
is just, like, so flavorful.
222
00:07:20,066 --> 00:07:21,467
I guess we'll see.
223
00:07:21,467 --> 00:07:22,734
[Michael] Guys,
we're under two minutes.
224
00:07:22,734 --> 00:07:25,500
I get the basil
in the fryer. Time to plate.
225
00:07:25,500 --> 00:07:27,166
-It's stressful.
-Where's the fan?
226
00:07:27,166 --> 00:07:28,467
-Where's my fan
when I need it?
-[laughing]
227
00:07:29,700 --> 00:07:30,000
[Santiago] I get
my carrots down first,
228
00:07:30,000 --> 00:07:31,600
[Santiago] I get
my carrots down first,
229
00:07:31,600 --> 00:07:35,266
the cream in the center,
cherry tomatoes, basil.
230
00:07:35,266 --> 00:07:36,634
[Bobby] 20 seconds.
231
00:07:36,634 --> 00:07:38,500
[Dom] I get
my romesco down first.
232
00:07:38,500 --> 00:07:40,700
I add my smoky,
candied hazelnuts.
233
00:07:40,700 --> 00:07:42,266
Lay my prawns down.
234
00:07:42,266 --> 00:07:45,166
-[all] Ten, nine, eight,
-[Santiago] I add
the tapanese.
235
00:07:45,166 --> 00:07:48,000
-seven, six, five,
-[Dom] I finish
with fried basil.
236
00:07:48,000 --> 00:07:50,600
four, three, two,
237
00:07:50,600 --> 00:07:52,800
-one. [cheering]
-[bell dings]
238
00:07:54,166 --> 00:07:55,734
Santiago should be
worried about this.
239
00:07:55,734 --> 00:07:58,467
We got a lot of hazelnut
action on this plate.
240
00:07:58,467 --> 00:07:59,867
[Santiago]
Dom's shrimp looks good.
241
00:07:59,867 --> 00:08:00,000
Romesco looks good.
242
00:08:00,000 --> 00:08:01,166
Romesco looks good.
243
00:08:01,166 --> 00:08:03,800
But that's gonna
overpower the hazelnuts.
244
00:08:04,500 --> 00:08:07,100
Nice, nice. Two nice dishes.
245
00:08:11,867 --> 00:08:13,266
It's my first time here,
246
00:08:13,266 --> 00:08:15,467
and as I'm looking
at these dishes,
247
00:08:15,467 --> 00:08:19,166
I really think that we have
a good chance at beating you.
248
00:08:19,166 --> 00:08:20,634
Santiago, what did you make?
249
00:08:20,634 --> 00:08:22,066
Sorghum glazed carrots,
250
00:08:22,066 --> 00:08:24,233
hazelnut cream,
and pesto trapanese.
251
00:08:27,367 --> 00:08:29,266
There are so many
layers of flavors.
252
00:08:29,266 --> 00:08:30,967
I love that
you did the hazelnuts
253
00:08:30,967 --> 00:08:32,166
in a few different ways.
254
00:08:32,166 --> 00:08:33,533
I like the apricot in there
255
00:08:33,533 --> 00:08:35,166
'cause you have
the sweet and the salty.
256
00:08:35,166 --> 00:08:36,533
I would have liked
the carrots caramelized
257
00:08:36,533 --> 00:08:37,800
just a touch more.
258
00:08:37,800 --> 00:08:39,500
[Devin] And maybe
you don't need
259
00:08:39,500 --> 00:08:40,156
those big tomatoes
as a garnish.
260
00:08:40,156 --> 00:08:42,100
those big tomatoes
as a garnish.
261
00:08:42,100 --> 00:08:43,467
All right, Chef Dom,
tell us what you made.
262
00:08:43,467 --> 00:08:46,266
Head-on prawns
with hazelnut romesco
263
00:08:46,266 --> 00:08:48,634
and smoky, candied hazelnuts.
264
00:08:50,800 --> 00:08:52,634
The sauce really has
deep flavor to it,
265
00:08:52,634 --> 00:08:54,967
and the candied hazelnuts
were really
nice, too.
266
00:08:54,967 --> 00:08:57,266
I love texture,
so I really appreciated
267
00:08:57,266 --> 00:08:58,367
that you added that,
268
00:08:58,367 --> 00:09:01,166
but this shrimp
wasn't cleaned fully.
269
00:09:01,166 --> 00:09:03,367
The dish was
a little bit one-note,
270
00:09:03,367 --> 00:09:06,533
but really beautiful flavors,
two great dishes today.
271
00:09:06,533 --> 00:09:09,533
If you guys will just give us
a little moment to discuss.
272
00:09:09,533 --> 00:09:10,156
[Santiago]
I'm feeling confident.
273
00:09:10,156 --> 00:09:10,867
[Santiago]
I'm feeling confident.
274
00:09:10,867 --> 00:09:13,166
I'm just hoping
the undercooked carrot
275
00:09:13,166 --> 00:09:14,600
is not gonna send me home.
276
00:09:14,600 --> 00:09:16,800
The chef moving forward is...
277
00:09:21,600 --> 00:09:22,700
Chef Santiago.
278
00:09:22,700 --> 00:09:25,100
[audience cheers]
279
00:09:25,100 --> 00:09:26,634
Good job, man.
280
00:09:26,634 --> 00:09:29,700
I'm going back to California
to eat avocado toast and cry.
281
00:09:29,700 --> 00:09:31,266
All right?
282
00:09:31,266 --> 00:09:32,900
-Thank you.
-Thank you.
283
00:09:33,600 --> 00:09:35,367
So, Santiago,
you just had a lot of
284
00:09:35,367 --> 00:09:37,467
different, beautiful
levels of flavor.
285
00:09:37,467 --> 00:09:39,367
Who thinks
Santiago can beat Bobby?
286
00:09:39,367 --> 00:09:40,156
[audience cheering]
287
00:09:40,156 --> 00:09:40,867
[audience cheering]
288
00:09:51,533 --> 00:09:53,467
[Bobby] All right,
Santiago, congratulations.
289
00:09:53,467 --> 00:09:54,967
What's your signature dish?
290
00:09:54,967 --> 00:09:57,900
My signature dish is...
291
00:10:00,734 --> 00:10:02,533
Seafood cannelloni.
292
00:10:02,533 --> 00:10:03,533
-Cannelloni.
-[audience] Ooh.
293
00:10:03,867 --> 00:10:04,734
[Bobby] Nice.
294
00:10:04,734 --> 00:10:06,467
[audience applaud]
295
00:10:06,467 --> 00:10:09,533
We have three industry
professionals standing by
296
00:10:09,533 --> 00:10:10,156
to do a blind taste test.
297
00:10:10,156 --> 00:10:11,533
to do a blind taste test.
298
00:10:11,533 --> 00:10:15,166
45 minutes on the clock,
and your time starts now.
299
00:10:15,166 --> 00:10:16,634
[audience cheers]
300
00:10:20,266 --> 00:10:21,700
Game time.
301
00:10:21,700 --> 00:10:23,266
I love cannelloni.
302
00:10:23,266 --> 00:10:25,867
[Santiago] Traditional
seafood cannelloni is,
303
00:10:25,867 --> 00:10:28,266
uh, pasta or crespelle
304
00:10:28,266 --> 00:10:33,266
filled with seafood
in a seafood sauce or broth.
305
00:10:33,266 --> 00:10:36,367
-This is a very
labor-intensive dish.
-Yeah.
306
00:10:36,367 --> 00:10:37,734
Really gonna be,
like, down to the wire.
307
00:10:37,734 --> 00:10:39,967
[Michael]
I mean, I'm assuming they're
both gonna make fresh pasta,
308
00:10:39,967 --> 00:10:40,156
but sometimes they do a crepe,
"crespelle," in Italian,
309
00:10:40,156 --> 00:10:43,367
but sometimes they do a crepe,
"crespelle," in Italian,
310
00:10:43,367 --> 00:10:46,100
so the crepe tends to be
a little bit more delicate,
311
00:10:46,100 --> 00:10:48,066
and the pasta has
a touch more structure.
312
00:10:48,066 --> 00:10:50,800
And then the filling,
it's typically like
a seafood mousse,
313
00:10:50,800 --> 00:10:53,634
so it should be, like,
light and airy and smooth.
314
00:10:53,634 --> 00:10:56,467
And often it's like a part
of your tomato sauce,
315
00:10:56,467 --> 00:10:59,100
but you could do it with
a fumet or a broth.
316
00:10:59,100 --> 00:11:00,967
Santiago, why did
you choose this?
317
00:11:00,967 --> 00:11:02,266
I grow up eating cannelloni,
318
00:11:02,266 --> 00:11:05,367
and I love the
complicated factor behind it.
319
00:11:05,367 --> 00:11:07,467
I think Bobby's not gonna
be able to handle that.
320
00:11:07,467 --> 00:11:09,734
-[all] Ooh.
-[Michael] Ooh.
321
00:11:09,734 --> 00:11:10,156
[Santiago]
My grandmother's cannelloni,
322
00:11:10,156 --> 00:11:11,734
[Santiago]
My grandmother's cannelloni,
323
00:11:11,734 --> 00:11:14,367
I would just sneak in
the fridge and eat it cold.
324
00:11:14,367 --> 00:11:15,467
I didn't care.
325
00:11:15,467 --> 00:11:17,367
I'm gonna take this dish
to the next level
326
00:11:17,367 --> 00:11:21,367
with smoked trout,
mussels, clams, prawns,
327
00:11:21,367 --> 00:11:22,900
and a tomato fumet.
328
00:11:31,533 --> 00:11:32,800
What is your filling gonna be?
329
00:11:32,800 --> 00:11:35,533
[Santiago] Smoked trout,
mascarpone, and lemon zest.
330
00:11:35,533 --> 00:11:37,700
-Okay.
-[all] Ooh.
331
00:11:37,700 --> 00:11:39,266
I like that he's smoking it.
332
00:11:39,266 --> 00:11:40,156
It's gonna add
a layer of flavor.
333
00:11:40,156 --> 00:11:40,800
It's gonna add
a layer of flavor.
334
00:11:40,800 --> 00:11:44,634
Next, I grab a white wine,
saffron, tomatoes,
335
00:11:44,634 --> 00:11:48,066
and I'm ready to get
that tomato fumet going.
336
00:11:48,066 --> 00:11:49,800
Bobby, what's your
filling gonna be?
337
00:11:49,800 --> 00:11:50,700
Shrimp and crab.
338
00:11:50,700 --> 00:11:52,600
This dish is a
good home-style dish.
339
00:11:52,600 --> 00:11:54,266
It's really nice
for a Sunday night,
340
00:11:54,266 --> 00:11:56,166
but it just takes
at least an hour.
341
00:11:56,166 --> 00:11:58,166
This is gonna be
a rough one, for sure.
342
00:11:58,166 --> 00:11:59,800
I'm gonna go
fairly traditional.
343
00:11:59,800 --> 00:12:02,533
I'm making a crab
and shrimp cannelloni
344
00:12:02,533 --> 00:12:05,000
with a tomato
and saffron sauce.
345
00:12:05,000 --> 00:12:06,867
I started making
my pasta dough,
346
00:12:06,867 --> 00:12:09,000
so it's flour and eggs
in a food processor.
347
00:12:09,000 --> 00:12:10,156
Get the dough done,
let it rest in
the refrigerator.
348
00:12:10,156 --> 00:12:11,634
Get the dough done,
let it rest in
the refrigerator.
349
00:12:11,634 --> 00:12:12,800
So now I'm gonna
make my sauce,
350
00:12:12,800 --> 00:12:14,367
so I'm sweating onions,
some garlic,
351
00:12:14,367 --> 00:12:15,700
I'm gonna add
some canned tomatoes,
352
00:12:15,700 --> 00:12:17,467
anchovy, shrimp
and lobster stock,
353
00:12:17,467 --> 00:12:18,967
and some anise liqueur.
354
00:12:18,967 --> 00:12:22,000
Bobby's pasta game
has gotten really strong.
355
00:12:22,000 --> 00:12:23,367
[Devin] We don't
want him comfortable.
356
00:12:23,367 --> 00:12:24,800
-I'm gonna go harass
Mr. Flay a little bit.
-Suss... suss it out.
357
00:12:24,800 --> 00:12:26,800
-Yeah.
-Okay, all right. I'm gonna
soften him up for you.
358
00:12:26,800 --> 00:12:28,634
[both laugh]
359
00:12:28,634 --> 00:12:30,367
-[Michael] We have 37 minutes.
-[audience cheers]
360
00:12:32,266 --> 00:12:33,467
How you feeling, Chef?
361
00:12:33,467 --> 00:12:35,166
-I'm feeling good.
I'm feeling good. Yeah.
-You feeling good?
362
00:12:35,166 --> 00:12:36,700
You got a little fumet
going over here?
363
00:12:36,700 --> 00:12:38,066
[Santiago] Yeah,
a little tomato fumet.
364
00:12:38,066 --> 00:12:40,156
It's gonna be strained,
and that's gonna be the base
365
00:12:40,156 --> 00:12:40,266
It's gonna be strained,
and that's gonna be the base
366
00:12:40,266 --> 00:12:42,266
for clam, mussels, and shrimp.
367
00:12:42,266 --> 00:12:43,634
[Michael] I feel
really good, Chef.
368
00:12:43,634 --> 00:12:45,734
-How do you guys feel?
You guys feeling good?
-[audience cheering]
369
00:12:46,700 --> 00:12:48,166
What do you guys
think about Bobby?
370
00:12:48,166 --> 00:12:49,367
Not today. Not today.
371
00:12:49,367 --> 00:12:51,533
They're saying,
"Not today, Flay."
372
00:12:51,533 --> 00:12:53,100
-[all laugh]
-I like it.
373
00:12:53,100 --> 00:12:54,266
Was this your
little seafood mousse?
374
00:12:54,266 --> 00:12:55,533
-Yeah.
-What do you
got in there?
375
00:12:55,533 --> 00:12:58,266
[Bobby] Scallops, shrimp,
cream, and tarragon.
376
00:12:58,266 --> 00:13:00,266
-What's this?
-That's lobster
and shrimp stock.
377
00:13:00,266 --> 00:13:01,467
[Michael] How did you
make that already?
378
00:13:01,467 --> 00:13:02,533
[Bobby] I got it out
of the refrigerator.
379
00:13:02,533 --> 00:13:05,367
So you opened up
a can of tomato sauce,
380
00:13:05,367 --> 00:13:07,066
and then you had
stock in the fridge.
381
00:13:07,066 --> 00:13:09,166
-[Bobby] Yes.
-Did the mousse
come made already, too?
382
00:13:09,166 --> 00:13:10,156
[Bobby] No, but can you
make my cannelloni for me?
383
00:13:10,156 --> 00:13:10,800
[Bobby] No, but can you
make my cannelloni for me?
384
00:13:10,800 --> 00:13:12,000
[Michael] How are you feeling?
You feeling comfy?
385
00:13:12,000 --> 00:13:13,467
-You have enough time left?
-Get out of here.
386
00:13:13,467 --> 00:13:14,800
[Michael] Don't worry.
I'll just keep him here.
387
00:13:14,800 --> 00:13:16,266
[Santiago]
Keep him there.
Keep him there.
388
00:13:16,266 --> 00:13:18,066
-You can't. He'll never get...
-[audience cheering]
389
00:13:19,600 --> 00:13:20,634
[chuckling]
390
00:13:22,100 --> 00:13:23,734
[audience] Oh!
391
00:13:26,600 --> 00:13:28,066
[chuckles] Oh.
392
00:13:35,266 --> 00:13:36,967
-Oh, he just asked for it.
-[audience] Oh!
393
00:13:36,967 --> 00:13:39,367
-You should've waited till
I was further away from you
-[laughing]
394
00:13:39,367 --> 00:13:41,634
before you would
do something like that.
395
00:13:41,634 --> 00:13:43,166
I'll remember that.
396
00:13:43,166 --> 00:13:45,900
33 minutes left.
Bobby, you have 25.
397
00:13:47,800 --> 00:13:50,100
The saffron cream
is basically a bechamel,
398
00:13:50,100 --> 00:13:52,467
so I'm gonna make a roux.
I add some scalded milk.
399
00:13:52,467 --> 00:13:54,000
And I'm gonna add
some saffron to that.
400
00:13:54,000 --> 00:13:55,166
Okay, so Santiago has
401
00:13:55,166 --> 00:13:56,266
a really nice
little fumet going.
402
00:13:56,266 --> 00:13:58,100
And I like that he's going
with a light broth
403
00:13:58,100 --> 00:13:59,634
because the richness
in his dish
404
00:13:59,634 --> 00:14:00,734
is gonna come from the filling
405
00:14:00,734 --> 00:14:02,353
with the mascarpone
and the smoked seafood.
406
00:14:02,353 --> 00:14:03,000
with the mascarpone
and the smoked seafood.
407
00:14:03,000 --> 00:14:05,100
Bobby made
a thicker tomato sauce.
408
00:14:05,100 --> 00:14:06,100
-Okay.
-Um,
409
00:14:06,100 --> 00:14:07,734
I think Santiago
is doing the crepes
410
00:14:07,734 --> 00:14:08,800
-as opposed
to the pasta.
-Oh, really?
411
00:14:09,533 --> 00:14:12,266
Crespelles are really
soft dough.
412
00:14:12,266 --> 00:14:14,467
There is eggs,
flour, and milk.
413
00:14:14,467 --> 00:14:17,100
This technique is faster
than making pasta
414
00:14:17,100 --> 00:14:20,467
because trying to make fresh
pasta in 45 minutes
415
00:14:20,467 --> 00:14:22,867
is not a
smart decision, Bobby.
416
00:14:22,867 --> 00:14:24,367
Bobby, is that bread crumbs?
417
00:14:24,367 --> 00:14:25,467
Anchovy breadcrumbs.
418
00:14:25,467 --> 00:14:27,100
[Michael] Like, we haven't
seen that move before.
419
00:14:27,100 --> 00:14:28,266
-[Bobby] Oh, shut up.
-[audience laughs]
420
00:14:28,266 --> 00:14:29,367
I trademarked them.
421
00:14:29,367 --> 00:14:31,266
Whenever I need bread crumbs
and it's a fish dish,
422
00:14:31,266 --> 00:14:32,353
I usually put anchovy because
423
00:14:32,353 --> 00:14:32,700
I usually put anchovy because
424
00:14:32,700 --> 00:14:35,867
it just brings out
the seafood flavor even more.
425
00:14:35,867 --> 00:14:41,266
Bobby, so, as somebody who has
designed men's swim trunks,
426
00:14:41,266 --> 00:14:44,533
I'm a little concerned
at what we found
427
00:14:44,533 --> 00:14:45,967
in your dressing room.
428
00:14:45,967 --> 00:14:47,100
Of who's dressing me?
429
00:14:47,100 --> 00:14:48,634
I think we need
some explanation
430
00:14:48,634 --> 00:14:49,900
on, um, these.
431
00:14:51,533 --> 00:14:53,367
[audience laughs] Ooh.
432
00:14:53,367 --> 00:14:54,533
[Devin] I mean,
who bought you these?
433
00:14:54,533 --> 00:14:55,734
Did you buy these?
434
00:14:55,734 --> 00:14:57,266
Uh, yes, I got them on sale.
435
00:14:57,266 --> 00:14:58,800
[audience laughs]
436
00:14:58,800 --> 00:15:00,367
-[Devin] Well, I'll just
leave you that to help you.
-[Bobby] Thank you very much.
437
00:15:00,367 --> 00:15:01,700
[laughs]
438
00:15:01,700 --> 00:15:02,353
[Bobby] Time feels
very, very stressed.
439
00:15:02,353 --> 00:15:03,367
[Bobby] Time feels
very, very stressed.
440
00:15:03,367 --> 00:15:04,800
I've never not finished,
441
00:15:04,800 --> 00:15:07,533
but I'm not saying
that's not gonna happen here.
442
00:15:07,533 --> 00:15:09,333
-Good luck, yeah. Good luck.
-Always good to see you.
443
00:15:09,734 --> 00:15:12,166
All right, Santiago.
444
00:15:12,166 --> 00:15:14,000
-[Santiago] Yeah.
-What's going on over here?
445
00:15:14,000 --> 00:15:15,533
[Santiago]
That's tomato fumet.
446
00:15:15,533 --> 00:15:17,266
We're gonna sear this guy
pretty hard on one side.
447
00:15:17,266 --> 00:15:19,467
-And you're finished
here with your little--
-Crespelle.
448
00:15:19,467 --> 00:15:21,367
-Those look beautiful.
-[Santiago] Thank you.
449
00:15:21,367 --> 00:15:24,467
I still need to cook the
mussels and clams.
450
00:15:24,467 --> 00:15:27,266
The brine is gonna
create a great sauce
451
00:15:27,266 --> 00:15:29,967
combined with
the tomato fumet.
452
00:15:29,967 --> 00:15:32,353
And I start taking all the
meat out of the trout
453
00:15:32,353 --> 00:15:32,800
And I start taking all the
meat out of the trout
454
00:15:32,800 --> 00:15:34,467
and mix it with
the mascarpone.
455
00:15:34,467 --> 00:15:36,266
-You're gonna kill it.
I know you have it.
-Thank you.
456
00:15:36,266 --> 00:15:38,433
-[Devin] Just
under 18 minutes.
-[audience cheers]
457
00:15:38,967 --> 00:15:40,166
All right, well...
458
00:15:40,166 --> 00:15:43,634
So, Santiago's crespelle
looks beautiful,
459
00:15:43,634 --> 00:15:44,967
but I love a pasta,
460
00:15:44,967 --> 00:15:47,634
so Bobby, his looks
really good, too.
461
00:15:47,634 --> 00:15:49,367
How are you doing
on time, Bobby?
462
00:15:49,367 --> 00:15:50,734
I hate this show.
463
00:15:50,734 --> 00:15:52,367
[all laughing]
464
00:15:53,533 --> 00:15:55,800
I blanch the pasta,
pat it dry.
465
00:15:55,800 --> 00:15:57,266
Dude, why are you
still rolling pasta?
466
00:15:57,266 --> 00:15:58,266
What are you doing?
467
00:15:58,266 --> 00:16:00,166
Dude, I got a lot to do here.
468
00:16:00,166 --> 00:16:02,353
This is very highly
stressed for him. [laughs]
469
00:16:02,353 --> 00:16:03,166
This is very highly
stressed for him. [laughs]
470
00:16:03,166 --> 00:16:05,533
I slather the mousse
on top of the cannelloni,
471
00:16:05,533 --> 00:16:07,367
and I add the shrimp
and the crab inside of it.
472
00:16:07,367 --> 00:16:08,700
And then I start to roll it.
473
00:16:08,700 --> 00:16:10,467
[Michael] All right, Santiago,
you got him against the ropes.
474
00:16:10,467 --> 00:16:11,967
Doing my best.
475
00:16:11,967 --> 00:16:13,467
[audience cheering]
476
00:16:13,467 --> 00:16:16,533
I get that tomato fumet
strained into the seafood,
477
00:16:16,533 --> 00:16:18,900
and I get the
mascarpone filling,
478
00:16:18,900 --> 00:16:21,967
and I'm adding
those cannellonis
back into the oven
479
00:16:21,967 --> 00:16:24,467
so I can melt
that mascarpone cheese.
480
00:16:24,467 --> 00:16:25,867
-[Bobby] Santiago.
-[Santiago] Yeah?
481
00:16:25,867 --> 00:16:28,634
-I'm very mad
at you right now.
-I'm sure.
482
00:16:28,634 --> 00:16:31,467
[Bobby]
I take my dishes and I put
some of the sauce down,
483
00:16:31,467 --> 00:16:32,353
then I put
the cannelloni on top,
484
00:16:32,353 --> 00:16:32,967
then I put
the cannelloni on top,
485
00:16:32,967 --> 00:16:34,734
and then I cover it
with some sauce
486
00:16:34,734 --> 00:16:36,734
and a little bit of
the saffron sauce as well,
487
00:16:36,734 --> 00:16:38,867
a little parmesan cheese,
and put them in the oven.
488
00:16:38,867 --> 00:16:41,100
We just want everything
to, kind of, bake together.
489
00:16:41,100 --> 00:16:43,100
Ooh, we got
two minutes left.
490
00:16:43,100 --> 00:16:44,900
-Whoo-hoo-hoo-hoo!
-[audience cheering]
491
00:16:44,900 --> 00:16:46,533
[Santiago] So I got
my cannelloni down.
492
00:16:46,533 --> 00:16:49,266
I placed those
prawns, mussels,
493
00:16:49,266 --> 00:16:51,367
clams, tomato fumet.
494
00:16:51,367 --> 00:16:53,467
I can't tell.
Is Bobby on plates, too?
495
00:16:53,467 --> 00:16:55,100
[Devin] He's definitely
sweating today.
496
00:16:55,100 --> 00:16:56,266
[Bobby] There's less
than a minute left,
497
00:16:56,266 --> 00:16:57,867
and I want to put it
in the salamander
498
00:16:57,867 --> 00:17:00,800
so I can get a little
crustiness on top as well.
499
00:17:00,800 --> 00:17:02,353
-I'm gonna risk it.
-[Santiago] Eighty seconds.
500
00:17:02,353 --> 00:17:03,000
-I'm gonna risk it.
-[Santiago] Eighty seconds.
501
00:17:03,000 --> 00:17:05,867
I add
Calabrian chili, fennel tops.
502
00:17:05,867 --> 00:17:07,867
Coming up on 20 seconds.
503
00:17:07,867 --> 00:17:09,533
[Michael] Oh, boy.
Make it perfect.
504
00:17:09,533 --> 00:17:10,734
[man] Santiago!
505
00:17:10,734 --> 00:17:11,900
[audience applauds]
506
00:17:13,734 --> 00:17:15,800
[all] Ten, nine,
507
00:17:15,800 --> 00:17:17,734
eight, seven,
508
00:17:17,734 --> 00:17:19,867
six, five,
509
00:17:19,867 --> 00:17:22,166
four, three,
510
00:17:22,166 --> 00:17:24,467
two, one!
511
00:17:24,467 --> 00:17:26,266
-Oh!
-[audience cheers]
512
00:17:31,100 --> 00:17:32,353
[Santiago] I have oily hands.
513
00:17:32,353 --> 00:17:32,533
[Santiago] I have oily hands.
514
00:17:32,533 --> 00:17:35,266
Just almost not make it.
515
00:17:35,266 --> 00:17:37,100
It's rough.
I think it tastes good.
516
00:17:37,100 --> 00:17:38,734
I would like 30 more seconds
517
00:17:38,734 --> 00:17:40,266
so I could actually plate it
the way I wanted to,
518
00:17:40,266 --> 00:17:42,166
but it is what it is.
519
00:17:42,166 --> 00:17:44,000
[Devin] That was so close.
520
00:17:44,000 --> 00:17:46,734
My seafood cannelloni
is on point.
521
00:17:46,734 --> 00:17:50,166
If Bobby's tastes
the way that it looks,
522
00:17:50,533 --> 00:17:51,467
I got this.
523
00:17:51,467 --> 00:17:52,734
[Devin] Wow.
524
00:17:52,734 --> 00:17:54,367
Why did you just
run at the wall--
525
00:17:54,367 --> 00:17:55,734
I don't know.
526
00:17:55,734 --> 00:17:57,066
Are you okay?
527
00:18:01,867 --> 00:18:04,266
Now we would like to introduce
you to our judges.
528
00:18:04,266 --> 00:18:06,634
First up, the
chief executive officer
529
00:18:06,634 --> 00:18:08,367
of restaurant associates,
530
00:18:08,367 --> 00:18:09,533
Ed Brown.
531
00:18:09,533 --> 00:18:11,367
James Beard Award winner,
532
00:18:11,367 --> 00:18:13,066
Karen Akunowicz.
533
00:18:13,066 --> 00:18:14,900
Chef owner of Coppola's,
534
00:18:15,266 --> 00:18:16,634
Sal Coppola.
535
00:18:17,000 --> 00:18:18,266
[audience cheers]
536
00:18:18,266 --> 00:18:20,100
Please start with the
first seafood cannelloni
537
00:18:20,100 --> 00:18:21,166
that's in front of you.
538
00:18:28,634 --> 00:18:30,367
This dish is something
that reminds me
539
00:18:30,367 --> 00:18:30,537
of my, uh,
grandmother would cook.
540
00:18:30,537 --> 00:18:31,800
of my, uh,
grandmother would cook.
541
00:18:31,800 --> 00:18:34,500
I love the flavors.
I think they're very tasty.
542
00:18:34,500 --> 00:18:37,000
Um, the shrimp is overdone,
but the saffron,
543
00:18:37,000 --> 00:18:38,467
all the spices
in it are delicious.
544
00:18:38,467 --> 00:18:40,166
I love saffron
in tomato sauce,
545
00:18:40,166 --> 00:18:41,700
and I love the heat
from the chili.
546
00:18:41,700 --> 00:18:43,634
It's perfect for me,
not too overwhelming,
547
00:18:43,634 --> 00:18:45,800
and I think the crab is
a great addition to the dish.
548
00:18:45,800 --> 00:18:47,867
I like the anchovy
breadcrumbs on top.
549
00:18:47,867 --> 00:18:49,266
I wish that I could
taste the flavor
550
00:18:49,266 --> 00:18:51,100
of the anchovy
a little bit more.
551
00:18:51,100 --> 00:18:53,367
I love the stuffing.
I love the sauce.
552
00:18:53,367 --> 00:18:55,100
The cannelloni was
really well done.
553
00:18:55,100 --> 00:18:57,166
The wrapper, a delicious dish.
554
00:18:57,166 --> 00:19:00,537
All right, judges, please try
the second seafood cannelloni.
555
00:19:00,537 --> 00:19:00,734
All right, judges, please try
the second seafood cannelloni.
556
00:19:13,367 --> 00:19:15,066
Visually, this is
just a stunning dish.
557
00:19:15,066 --> 00:19:17,967
It's really beautiful, and the
crepe is really delicious.
558
00:19:17,967 --> 00:19:19,600
The seafood is cooked
very expertly.
559
00:19:19,600 --> 00:19:20,967
The shellfish, the shrimp.
560
00:19:20,967 --> 00:19:23,166
The broth had
a good punch in there.
561
00:19:23,166 --> 00:19:25,700
Where it fell short
for me was the stuffing.
562
00:19:25,700 --> 00:19:27,734
It was just
a little bit too loose.
563
00:19:27,734 --> 00:19:29,266
Maybe just add
a little ricotta
564
00:19:29,266 --> 00:19:30,537
so it would be
a little more dense,
565
00:19:30,537 --> 00:19:31,166
so it would be
a little more dense,
566
00:19:31,166 --> 00:19:33,000
but I love the clams
and mussels
567
00:19:33,000 --> 00:19:35,367
that they put
in this dish. Very good.
568
00:19:35,367 --> 00:19:37,700
I was really excited for the
smoked trout in the filling,
569
00:19:37,700 --> 00:19:39,500
and I'm not getting
that smokiness.
570
00:19:39,500 --> 00:19:42,533
But the presentation
shows a lot of finesse.
571
00:19:42,533 --> 00:19:44,533
All right, you guys,
there can only be one winner.
572
00:19:46,166 --> 00:19:49,166
[Santiago] While I'm waiting
to hear who is the winner,
573
00:19:49,166 --> 00:19:52,367
lots of my careers, moments,
574
00:19:52,367 --> 00:19:55,800
all my feelings are passing
through my head.
575
00:19:55,800 --> 00:19:59,166
I feel that I have
a great shot at winning this.
576
00:19:59,166 --> 00:20:00,537
The judges have spoken,
and the winner is...
577
00:20:00,537 --> 00:20:02,467
The judges have spoken,
and the winner is...
578
00:20:06,600 --> 00:20:08,500
Bobby Flay.
579
00:20:08,500 --> 00:20:09,900
[audience cheers]
580
00:20:11,166 --> 00:20:12,367
If you kicked up a little bit
581
00:20:12,367 --> 00:20:14,000
a notch on the flavor,
it would've been amazing,
582
00:20:14,000 --> 00:20:15,266
because the way
this dish looked,
583
00:20:15,266 --> 00:20:16,967
looked like it was right out
of a dish in Italy.
584
00:20:16,967 --> 00:20:19,900
-It was beautiful.
-But his was just a little
more tasty. I'm sorry.
585
00:20:20,367 --> 00:20:21,533
It's okay.
586
00:20:22,367 --> 00:20:23,867
[indistinct]
587
00:20:24,867 --> 00:20:27,600
I don't disagree.
I'm still really proud.
588
00:20:27,600 --> 00:20:30,537
I got to put together
an amazing cannelloni,
589
00:20:30,537 --> 00:20:30,967
I got to put together
an amazing cannelloni,
590
00:20:30,967 --> 00:20:32,600
and I'm really happy with it.
591
00:20:32,600 --> 00:20:34,867
-Good job, Chef.
-Yeah, this is my happy face.
592
00:20:34,867 --> 00:20:36,166
-Great job, Chef.
-Good job.
593
00:20:36,166 --> 00:20:38,634
My happy face is similar
to my many other faces.
594
00:20:39,967 --> 00:20:41,367
I don't understand
what happened.
595
00:20:41,367 --> 00:20:43,066
You were all flustered,
596
00:20:43,066 --> 00:20:44,867
running right...
You ran into a wall.
597
00:20:44,867 --> 00:20:47,266
-[Devin laughs]
-So, I'm not happy.
598
00:20:47,266 --> 00:20:49,600
You threw a loaf
of bread at me, bro.
599
00:20:49,600 --> 00:20:51,967
-It's just wrong.
-Disrespectful.
600
00:20:51,967 --> 00:20:53,333
-Rude.
-[both laugh]
601
00:20:54,367 --> 00:20:57,367
What can I say?
It's canne-lonely at the top.
602
00:20:57,367 --> 00:20:58,867
[audience cheers]