1 00:00:00,567 --> 00:00:01,767 I'm Bobby Flay. 2 00:00:01,767 --> 00:00:03,500 -[audience cheering] -[Bobby] Each week one great chef 3 00:00:03,500 --> 00:00:05,600 will try to take me down in my house. 4 00:00:05,600 --> 00:00:07,767 -[woman] I'm not worried about Bobby. -What? 5 00:00:07,767 --> 00:00:09,000 -[audience gasping] -Whoo. 6 00:00:09,000 --> 00:00:11,367 This culinary battle is gonna shake down in two rounds. 7 00:00:11,367 --> 00:00:12,767 Round one. To get to me, 8 00:00:12,767 --> 00:00:14,867 two contenders have to go through each other 9 00:00:14,867 --> 00:00:17,367 using an ingredient of my choice. 10 00:00:17,367 --> 00:00:18,367 -[audience cheering] -Let's do it! 11 00:00:18,367 --> 00:00:19,867 [Bobby] Two people that know me well 12 00:00:19,867 --> 00:00:22,066 will decide who's got the skill to beat me. 13 00:00:22,266 --> 00:00:23,634 Yeah! 14 00:00:23,634 --> 00:00:26,100 [Bobby] Round two, I got head to head with the winning contender. 15 00:00:26,100 --> 00:00:28,000 It's their turn to surprise me 16 00:00:28,000 --> 00:00:29,367 with their signature dish. 17 00:00:29,367 --> 00:00:30,867 ♪ Branzino ♪ 18 00:00:30,867 --> 00:00:32,867 -Is that distracting? -You're done. 19 00:00:32,867 --> 00:00:34,166 This is gonna be the first one I don't finish. 20 00:00:34,166 --> 00:00:35,867 -Flay's in trouble. -Whoo! 21 00:00:35,867 --> 00:00:37,600 -[Bobby] Bottom line... -No! 22 00:00:37,600 --> 00:00:39,066 ...everyone's out to beat me. 23 00:00:41,767 --> 00:00:43,333 [audience applauding] 24 00:00:44,100 --> 00:00:45,567 All right, guys. We're fired up tonight. 25 00:00:45,567 --> 00:00:46,867 Who's on my team? 26 00:00:46,867 --> 00:00:48,367 [audience cheering] 27 00:00:48,367 --> 00:00:51,166 Put your hands together for the queen of country music 28 00:00:51,166 --> 00:00:52,734 and the queen of Food Network kitchens... 29 00:00:53,567 --> 00:00:56,500 singer and songwriter Martina McBride 30 00:00:56,500 --> 00:00:58,567 and Chef Alex Guarnaschelli. 31 00:00:58,567 --> 00:00:59,767 [audience cheering] 32 00:01:02,266 --> 00:01:03,500 -[Bobby] Welcome. -Thank you. 33 00:01:03,500 --> 00:01:06,767 So nice to have some country music royalty in this place. 34 00:01:06,767 --> 00:01:07,867 -Thank you. Thank you. -[laughs] 35 00:01:07,867 --> 00:01:09,600 You're welcome. You wanna sing us a tune? 36 00:01:09,600 --> 00:01:10,867 -Oh, no. -[audience laughs] 37 00:01:10,867 --> 00:01:13,066 [Bobby] Martina, 20 million, 38 00:01:13,066 --> 00:01:14,367 -that's how many records you've sold. -That's crazy. 39 00:01:14,367 --> 00:01:16,266 -It is crazy. And now I'm here. -[Bobby] That's so good. 40 00:01:16,266 --> 00:01:18,000 -You... Now you've made it. -[laughs] 41 00:01:18,000 --> 00:01:20,367 Made that so many onions I've peeled in basements. 42 00:01:20,367 --> 00:01:21,700 -[laughing] Exactly. -Yeah, that might be a good equivalence. 43 00:01:21,700 --> 00:01:23,500 -So, like, we're the same basically. -Yeah. 44 00:01:23,500 --> 00:01:24,767 [audience laughing] 45 00:01:24,767 --> 00:01:27,100 So we know that you love to cook. You have a couple cookbooks. 46 00:01:27,100 --> 00:01:29,467 -You know, I'm not a chef. I'm a home cook, right? -[Bobby] Uh-huh. 47 00:01:29,467 --> 00:01:31,967 -So I just like to make comfort food. -I love that stuff. 48 00:01:31,967 --> 00:01:33,600 All right, so you haven't been here before. 49 00:01:33,600 --> 00:01:35,367 -Alex is a professional. -Yes. 50 00:01:35,367 --> 00:01:37,266 [Bobby] She's part of the fabric of this place. 51 00:01:37,266 --> 00:01:39,066 I think I'm bringing the mojo. 52 00:01:39,066 --> 00:01:40,767 Bringing that natural hurricane. 53 00:01:40,767 --> 00:01:43,233 -[clicks tongue] -[Bobby] All right. Let's bring out some chefs. 54 00:01:44,567 --> 00:01:48,967 Our first contender worked under Thomas Keller at the French Laundry 55 00:01:48,967 --> 00:01:50,600 before returning to South Carolina 56 00:01:50,600 --> 00:01:52,266 to open his own restaurant. 57 00:01:53,166 --> 00:01:54,400 Drew Erickson. 58 00:01:54,400 --> 00:01:55,567 [audience applauding] 59 00:02:00,700 --> 00:02:04,700 Bobby, this contender is a private chef for top athletes. 60 00:02:04,700 --> 00:02:06,367 From New Orleans... 61 00:02:06,367 --> 00:02:08,600 -it's Chef Aristide Williams. -[audience cheering] 62 00:02:08,600 --> 00:02:10,433 Okay, all right. 63 00:02:15,700 --> 00:02:18,000 Drew, Aristide, welcome. Confident? 64 00:02:18,000 --> 00:02:19,367 -Oh, come on now. I'm from New Orleans. -Yes. 65 00:02:19,367 --> 00:02:21,000 -I gotta be confident. -All right. 66 00:02:21,000 --> 00:02:23,100 I'm gonna give you an ingredient of my choice 67 00:02:23,100 --> 00:02:25,000 and you must make that ingredient 68 00:02:25,000 --> 00:02:27,000 the star of your dish. 69 00:02:27,000 --> 00:02:30,200 That ingredient is robiola cheese. 70 00:02:30,200 --> 00:02:32,867 [crow gasping and applauding] 71 00:02:32,867 --> 00:02:34,300 Can you tell us about it? 72 00:02:34,300 --> 00:02:36,767 It's creamy. It's got a rind on it. 73 00:02:36,767 --> 00:02:38,500 I used this in, uh... 74 00:02:38,500 --> 00:02:39,767 Well, I'll tell you later. 75 00:02:39,767 --> 00:02:41,834 -Okay. -[audience laughing] 76 00:02:43,166 --> 00:02:44,467 All right, guys. 20 minutes on the clock. 77 00:02:44,467 --> 00:02:45,600 Try not to freeze. 78 00:02:45,600 --> 00:02:47,767 -Just give us the cheese. -[bell dings] 79 00:02:55,300 --> 00:02:57,467 [Bobby] Robiola, it's an Italian soft cheese. 80 00:02:57,467 --> 00:02:58,867 -[Alex] Kinda tangy. -[Bobby] Yes. 81 00:02:58,867 --> 00:03:00,700 It's so creamy and so good. 82 00:03:00,700 --> 00:03:03,000 [Alex] It's kind of like a brie 83 00:03:03,000 --> 00:03:06,066 -and, like, a mild goat cheese had a love baby. -Yeah. 84 00:03:06,066 --> 00:03:07,667 [Alex] I would make little potato cakes 85 00:03:07,667 --> 00:03:10,967 -and then put a giant wedge of robiola -[Bobby] Oh my God, 86 00:03:10,967 --> 00:03:12,100 -that sounds so good. -[Alex] ...in the middle. 87 00:03:12,100 --> 00:03:13,200 Could you use it to, like, 88 00:03:13,200 --> 00:03:15,000 -make soups really creamy. -[Bobby] Absolutely. 89 00:03:15,000 --> 00:03:16,834 -100 per cent. -That's a great idea actually. 90 00:03:18,166 --> 00:03:20,967 [Aristide] In Cajun, Creole cuisine there's not a lot of cheese 91 00:03:20,967 --> 00:03:23,000 so this is definitely out of my comfort zone. 92 00:03:23,000 --> 00:03:26,100 My plan is to execute something as quickly as possible. 93 00:03:26,100 --> 00:03:27,467 So I'm thinking about making a melt 94 00:03:27,467 --> 00:03:30,367 because it'll be a great vehicle for this cheese. 95 00:03:30,367 --> 00:03:32,700 First thing I do is get some butter, garlic 96 00:03:32,700 --> 00:03:35,500 and I ready it on a pan and add in brioche slices 97 00:03:35,500 --> 00:03:37,066 so I can play more with the toast. 98 00:03:38,867 --> 00:03:40,467 Are we doing the same thing? 99 00:03:40,467 --> 00:03:42,567 The tartine on the brunch menu at my restaurant 100 00:03:42,567 --> 00:03:44,166 is a very big seller. 101 00:03:44,166 --> 00:03:47,867 I immediately start thinking about, like, a caprese style tartine. 102 00:03:47,867 --> 00:03:49,700 Basically an open faced sandwich 103 00:03:49,700 --> 00:03:51,934 using robiola instead of mozzarella. 104 00:03:52,567 --> 00:03:54,700 [Alex] 14 minutes and 54 seconds. 105 00:03:54,700 --> 00:03:56,533 [audience applauding] 106 00:03:58,467 --> 00:04:00,667 -How you doin'? -I'm makin' a, um, a melt 107 00:04:00,667 --> 00:04:02,700 with heirloom tomatoes, fresh herbs. 108 00:04:02,700 --> 00:04:04,767 Get a few pans so you can do them all at once. 109 00:04:04,767 --> 00:04:06,367 Come on. We got tons of pans here. 110 00:04:06,367 --> 00:04:08,000 This is Bobby Flay's kitchen. 111 00:04:08,000 --> 00:04:09,867 -[man] Oh, yeah. -Come on, man. 112 00:04:09,867 --> 00:04:10,667 Take some pans. 113 00:04:12,400 --> 00:04:13,367 [Aristide] Growing up in New Orleans, 114 00:04:13,367 --> 00:04:15,367 my grandma taught me everything about food. 115 00:04:15,367 --> 00:04:17,467 So cooking is in my blood for sure. 116 00:04:17,467 --> 00:04:19,200 After college, I moved to New York 117 00:04:19,200 --> 00:04:20,767 and started cooking professionally. 118 00:04:20,767 --> 00:04:23,500 I was at Red Rooster for three and a half years 119 00:04:23,500 --> 00:04:25,467 working under Chef Marcus Samuelsson. 120 00:04:25,467 --> 00:04:28,300 In 2018 I started my own private chef business. 121 00:04:28,300 --> 00:04:30,567 My style of cooking is Creole, soul food, 122 00:04:30,567 --> 00:04:32,300 everything that comes from the heart. 123 00:04:32,300 --> 00:04:34,266 I am here to represent not only the Wards, 124 00:04:34,266 --> 00:04:35,567 but Louisiana as a whole. 125 00:04:35,567 --> 00:04:38,467 Hey, Chef Bobby, I hope you're ready. 126 00:04:38,467 --> 00:04:41,266 -Why do you guys have the same exact ingredients? -I just saw it over there. 127 00:04:41,266 --> 00:04:42,700 -This is creepy. -I know. 128 00:04:42,700 --> 00:04:44,867 -[audience laughing] -Great minds think alike, I guess. 129 00:04:44,867 --> 00:04:46,767 I'm doing some sort of caprese salad 130 00:04:46,767 --> 00:04:49,166 featuring the cheese as the... What would be the buffalo. 131 00:04:49,166 --> 00:04:50,500 [Alex] This look like a little toast 132 00:04:50,500 --> 00:04:52,266 -and then tomato and the basil -[Drew] Like a little tartine. 133 00:04:52,266 --> 00:04:54,767 [Alex] ...and uh, I like your heavy handedness with the cheese. 134 00:04:54,767 --> 00:04:56,767 -I'm serious. Get... get some respect. -Yeah, I tasted it. 135 00:04:56,767 --> 00:04:58,500 [audience cheering] 136 00:04:58,500 --> 00:04:59,767 I top my bread with cheese 137 00:04:59,767 --> 00:05:01,667 and get it straight in the oven and begin melting. 138 00:05:02,567 --> 00:05:04,266 All right, crowd, let's hear it for Drew! 139 00:05:04,266 --> 00:05:05,934 [audience applauding] 140 00:05:07,400 --> 00:05:10,166 [Drew] I've been interested in cooking as long as I can remember. 141 00:05:10,166 --> 00:05:11,867 I started working in restaurants when I was 16 142 00:05:11,867 --> 00:05:14,467 and I have been cooking professionally ever since. 143 00:05:14,467 --> 00:05:15,867 After graduating from culinary school, 144 00:05:15,867 --> 00:05:17,867 I had the opportunity to work at the French Laundry 145 00:05:17,867 --> 00:05:19,000 under Chef Thomas Keller, 146 00:05:19,000 --> 00:05:21,166 one of the best restaurants in the world. 147 00:05:21,166 --> 00:05:23,166 The menu at the French Laundry changes everyday 148 00:05:23,166 --> 00:05:26,367 so I learned to push my creativity as a chef. 149 00:05:26,367 --> 00:05:28,867 In 2020, I returned home to Green Hill, South Carolina, 150 00:05:28,867 --> 00:05:30,400 to open Camp. 151 00:05:30,400 --> 00:05:32,367 We have a wide variety of modern American takes 152 00:05:32,367 --> 00:05:34,467 on classic dishes. 153 00:05:34,467 --> 00:05:36,867 I wanna beat Bobby to prove that you can make world class food 154 00:05:36,867 --> 00:05:39,033 wherever you are. Bobby, let's see what you got. 155 00:05:40,300 --> 00:05:41,767 -[audience applauding] -[Alex] Ten minutes, chefs. 156 00:05:44,867 --> 00:05:47,467 Drew's doing a toast while Aristide is doing melt 157 00:05:47,467 --> 00:05:49,367 and they have a lot of the same ingredients. 158 00:05:49,367 --> 00:05:50,667 The tomatoes. The balsamic. 159 00:05:50,667 --> 00:05:52,166 -Basil. -Yeah. 160 00:05:52,166 --> 00:05:54,500 [Drew] With using similar ingredients to Aristide, 161 00:05:54,500 --> 00:05:56,667 I need to elevate this dish as much as possible. 162 00:05:57,700 --> 00:06:01,600 So I'm gonna turn my caprese tartine into BLT. 163 00:06:01,600 --> 00:06:03,066 I dice up the guanciale 164 00:06:03,066 --> 00:06:04,400 and quickly get it into deep fryer 165 00:06:04,400 --> 00:06:05,533 to get it crisped up. 166 00:06:06,700 --> 00:06:08,266 [Alex] I worry that on Aristide 167 00:06:08,266 --> 00:06:10,867 it's a lot more bread and tomato to cheese 168 00:06:10,867 --> 00:06:12,934 and the cheese could be like, "Help." 169 00:06:13,967 --> 00:06:15,066 [Aristide] The cheese is very mild 170 00:06:15,066 --> 00:06:17,567 so I'm thinking that pasta would make it brighter. 171 00:06:17,567 --> 00:06:19,467 I grab a handful of peanuts, 172 00:06:19,467 --> 00:06:21,300 basil and olive oil. 173 00:06:21,300 --> 00:06:22,567 [Martina] Just under six minutes. 174 00:06:24,500 --> 00:06:26,700 Oh, he's bringing out the flamethrower. 175 00:06:26,700 --> 00:06:28,700 [audience cheering] 176 00:06:28,700 --> 00:06:30,233 [Martina] There, now we're cooking. 177 00:06:31,567 --> 00:06:32,700 -Oh. -I'm sorry. 178 00:06:32,700 --> 00:06:33,767 -[laughs] -[audience exclaims] 179 00:06:33,767 --> 00:06:35,467 Do not torch the co-host. 180 00:06:35,467 --> 00:06:36,667 [audience laughing] 181 00:06:36,667 --> 00:06:37,767 [Martina] Mmm, fresh pesto. 182 00:06:37,767 --> 00:06:39,000 Yes, ma'am. So it can bring out 183 00:06:39,000 --> 00:06:40,166 the flavor of the cheese. 184 00:06:40,166 --> 00:06:41,300 Smart. 185 00:06:41,300 --> 00:06:43,400 Aristide, if you make it to the next round, 186 00:06:43,400 --> 00:06:45,767 -can I trust you to beat Bobby? -Oh, of course. 187 00:06:45,767 --> 00:06:47,500 I didn't come here just to be in a playhouse. 188 00:06:47,500 --> 00:06:48,700 I've come to get to championship. 189 00:06:48,700 --> 00:06:49,934 -[audience cheering] -He's killing it, isn't he? 190 00:06:52,266 --> 00:06:53,867 Hi, Drew. What... What's here? 191 00:06:53,867 --> 00:06:55,066 So that's gonna be guanciale. 192 00:06:55,066 --> 00:06:57,000 -So it's actually the crispy pork chop. -[Martina] Mmm. 193 00:06:57,000 --> 00:06:59,600 These are very big hunks of guanciale. 194 00:06:59,600 --> 00:07:02,600 I like guanciale, but a little bit goes a long way. 195 00:07:02,600 --> 00:07:04,300 I guess you could call it a BLT. 196 00:07:04,300 --> 00:07:06,000 -Oh, nice. -One of my favorite things. 197 00:07:06,000 --> 00:07:09,467 I'm making an arugula salad with oregano and basil. 198 00:07:09,467 --> 00:07:12,700 This will be the lettuce part of the BLT. 199 00:07:12,700 --> 00:07:13,867 Then season the salad 200 00:07:13,867 --> 00:07:16,133 with lemon juice, olive oil and balsamic. 201 00:07:16,600 --> 00:07:18,066 [Alex] Only two minutes left. 202 00:07:19,100 --> 00:07:21,867 [Aristide] I finish my dish with some micro cilantro 203 00:07:21,867 --> 00:07:23,834 'cause it pairs well with pesto. 204 00:07:24,400 --> 00:07:25,867 Uh, Aristide is done. 205 00:07:25,867 --> 00:07:27,934 [Aristide] I'm worried that maybe I didn't do enough. 206 00:07:28,867 --> 00:07:30,000 [Bobby] Is Drew done already? 207 00:07:30,000 --> 00:07:32,467 -[Drew] No. Ooh! -[Bobby] We have 30 seconds to go. 208 00:07:32,467 --> 00:07:34,500 I plate down the cheese tartines 209 00:07:34,500 --> 00:07:37,467 and then fresh heirloom tomato slices. 210 00:07:37,467 --> 00:07:41,100 -[all] Ten, nine, eight, seven... -[Drew] Finish it with basil 211 00:07:41,100 --> 00:07:44,000 -and some crispy guanciale. - [all] ...six, five, four, 212 00:07:44,000 --> 00:07:46,367 -three, two, one. -Ring it. 213 00:07:46,367 --> 00:07:47,333 [dings] 214 00:07:49,467 --> 00:07:50,667 [Drew] I look over Aristide's dish 215 00:07:50,667 --> 00:07:52,200 and I think that it definitely does not look 216 00:07:52,200 --> 00:07:53,467 as elevated as mine. 217 00:07:53,467 --> 00:07:55,834 I'm feeling pretty good about my chances in this round. 218 00:08:00,800 --> 00:08:04,000 We have our first time co-host Martina tonight. 219 00:08:04,000 --> 00:08:07,000 -You know, this being your rookie outing. -Yes. 220 00:08:07,000 --> 00:08:08,600 We really need to beat Bobby. 221 00:08:08,600 --> 00:08:09,667 I agree. 222 00:08:10,367 --> 00:08:12,166 Chef Drew, what did you make for us? 223 00:08:12,166 --> 00:08:13,800 Today I made for you BLT 224 00:08:13,800 --> 00:08:16,800 with melted robiola, crispy guanciale 225 00:08:16,800 --> 00:08:19,567 and a nice, fresh, heirloom tomato. 226 00:08:19,567 --> 00:08:23,000 [Alex] I think the guanciale, maybe a piece, like, this big 227 00:08:23,000 --> 00:08:24,166 is intense. 228 00:08:24,166 --> 00:08:26,367 I might have liked it cut up a little bit more. 229 00:08:26,367 --> 00:08:28,567 But the cheese, I love that you cut it so thick. 230 00:08:28,567 --> 00:08:30,166 I love that it's gushing. 231 00:08:30,166 --> 00:08:33,066 And the freshness of the tomato, the herbs, really good. 232 00:08:33,066 --> 00:08:34,166 Thank you, chef. 233 00:08:34,166 --> 00:08:36,066 The arugula's really nice and peppery. 234 00:08:36,066 --> 00:08:38,567 Nice, thick portion of cheese. 235 00:08:38,567 --> 00:08:40,333 It's really fresh. I like it. 236 00:08:40,867 --> 00:08:42,066 Thank you. 237 00:08:42,066 --> 00:08:44,166 Chef Aristide, what did you make? 238 00:08:44,166 --> 00:08:47,166 [Aristide] A robiola melt with heirloom tomatoes 239 00:08:47,166 --> 00:08:48,634 and a fresh pesto. 240 00:08:50,500 --> 00:08:51,867 I got a bite of the cheese 241 00:08:51,867 --> 00:08:53,467 with the pestos right on it. 242 00:08:53,467 --> 00:08:56,166 It has that transformative effect, which is great. 243 00:08:56,166 --> 00:08:57,800 There are just a lot of places 244 00:08:57,800 --> 00:09:00,133 where it's a lot of bread and not enough cheese. 245 00:09:00,867 --> 00:09:02,867 [Martina] So I love the idea of a melt. 246 00:09:02,867 --> 00:09:06,266 I do love the pesto as well and the heirloom tomatoes. 247 00:09:06,266 --> 00:09:08,166 I would have gone a little bit more generous 248 00:09:08,166 --> 00:09:09,266 with the cheese, 249 00:09:09,266 --> 00:09:11,600 but right down my alley of comfort food. 250 00:09:11,600 --> 00:09:12,567 Thank you. 251 00:09:14,166 --> 00:09:15,700 Feelin' a little nervous. 252 00:09:15,700 --> 00:09:18,166 Judges like my flavors, but Drew had more cheese. 253 00:09:19,567 --> 00:09:23,433 And the chef moving forward to beat Bobby tonight is... 254 00:09:26,567 --> 00:09:27,767 Chef Drew. 255 00:09:27,767 --> 00:09:29,400 [audience applauding] 256 00:09:29,400 --> 00:09:30,700 [Aristide] I'm super proud of myself. 257 00:09:30,700 --> 00:09:33,367 All my family and friends back home are so proud of me. 258 00:09:33,367 --> 00:09:35,600 Bobby, the Warders gonna get you next time. 259 00:09:35,600 --> 00:09:38,800 Drew, we liked the finesse of your dish. 260 00:09:38,800 --> 00:09:40,500 Also, you cut your cheese really thick 261 00:09:40,500 --> 00:09:42,367 and it, like, gooped all over the plate 262 00:09:42,367 --> 00:09:44,066 -You know, you gotta do that. -Well, thank you, chef. 263 00:09:51,000 --> 00:09:52,500 [Bobby] Drew, great job. 264 00:09:52,500 --> 00:09:54,800 -How you feelin' about, uh, round two? -I'm feeling good 265 00:09:54,800 --> 00:09:56,667 -about round two, chef. -[Bobby] Let's get to it, Drew. 266 00:09:56,667 --> 00:09:58,533 What're we cooking tonight? What's your signature dish? 267 00:09:59,100 --> 00:10:00,634 My signature dish is... 268 00:10:03,700 --> 00:10:04,967 Eggs Benedict. 269 00:10:04,967 --> 00:10:06,367 [audience chattering] 270 00:10:06,367 --> 00:10:08,400 -Whoa. -[audience applauding] 271 00:10:08,400 --> 00:10:10,266 I've to say, it's my daughter's favorite dish. 272 00:10:10,266 --> 00:10:12,700 -Uh-oh. -[Alex] That's really bold. 273 00:10:12,700 --> 00:10:15,567 You know he had a brunch show for, like, ten years, right? 274 00:10:15,567 --> 00:10:17,867 -True. -Your 45 minutes starts now. 275 00:10:17,867 --> 00:10:19,333 [audience cheering] 276 00:10:24,400 --> 00:10:26,100 What do you like about Eggs Benedict? 277 00:10:26,100 --> 00:10:28,100 There's just something about the crunchy 278 00:10:28,100 --> 00:10:30,800 -of the English muffin lightly buttered -Yeah. 279 00:10:30,800 --> 00:10:31,867 That Canadian bacon, 280 00:10:31,867 --> 00:10:33,600 like, sort of sweet and unassuming. 281 00:10:33,600 --> 00:10:35,066 [Martina] And then the hollandaise sauce 282 00:10:35,066 --> 00:10:36,166 and that's just right. 283 00:10:36,166 --> 00:10:37,467 That ties it all together. 284 00:10:37,467 --> 00:10:39,166 But it's a lot of steps to this. 285 00:10:39,166 --> 00:10:41,367 You've got the meat to think about, the bread to toast. 286 00:10:41,367 --> 00:10:43,567 You need to poach the eggs 287 00:10:43,567 --> 00:10:45,066 closer to the end of the round 288 00:10:45,066 --> 00:10:46,266 'cause you can't have then sitting around. 289 00:10:46,266 --> 00:10:47,800 It's so simple. If you mess it up... 290 00:10:47,800 --> 00:10:49,667 Yeah, there's nowhere to hide. 291 00:10:49,667 --> 00:10:52,100 [Drew] At my restaurant I'm known for inventive takes 292 00:10:52,100 --> 00:10:53,867 on classic American dishes. 293 00:10:53,867 --> 00:10:56,100 So I'm excited to make Eggs Benedict 294 00:10:56,100 --> 00:10:58,600 with bacon tomato jam, crispy pork belly, 295 00:10:58,600 --> 00:11:00,300 and all of the flavors of a Bloody Mary 296 00:11:00,300 --> 00:11:01,467 right in the hollandaise. 297 00:11:01,467 --> 00:11:03,700 So Drew, are you serving anything on the side? 298 00:11:03,700 --> 00:11:06,500 I will be. I'll be serving some, uh, breakfast potatoes 299 00:11:06,500 --> 00:11:07,867 with peppers and onions. 300 00:11:07,867 --> 00:11:10,166 The first thing I need to do is get my potatoes boiling. 301 00:11:10,166 --> 00:11:12,700 And then get the pork belly into the pan 302 00:11:12,700 --> 00:11:16,000 with pork stalk, garlic, thyme, carrots and celery. 303 00:11:16,000 --> 00:11:18,467 So looks like Drew is braising some pork belly. 304 00:11:18,467 --> 00:11:20,467 [Alex] I mean, that's a big risk, right? 305 00:11:20,467 --> 00:11:22,567 -With 45 minutes. Pork belly takes hours and hours to cook. -Yeah. 306 00:11:23,667 --> 00:11:25,100 [Bobby] Taking the Fresno chilis in the oven. 307 00:11:25,100 --> 00:11:27,767 I wanna make my Fresno chili hot sauce. 308 00:11:27,767 --> 00:11:30,166 So, Bobby, how many different variations 309 00:11:30,166 --> 00:11:32,467 of Eggs Benedict have you done over the years? 310 00:11:32,467 --> 00:11:35,367 Many. I wanna keep this one really simple, though. 311 00:11:35,367 --> 00:11:36,967 [Alex] I know Bobby. Before you know it, 312 00:11:36,967 --> 00:11:38,767 -it'll be chipotle this, -[laughs] 313 00:11:38,767 --> 00:11:41,567 -and banana peel this. -[audience laughing] 314 00:11:42,800 --> 00:11:43,700 [Bobby] I'm making Eggs Benedict 315 00:11:43,700 --> 00:11:46,000 with a Fresno chili hollandaise 316 00:11:46,000 --> 00:11:47,400 and crispy prosciutto. 317 00:11:47,400 --> 00:11:48,700 It's a play on the classic. 318 00:11:48,700 --> 00:11:50,667 I'm gonna take brioche, cut it out, 319 00:11:50,667 --> 00:11:52,100 toast it in olive oil. 320 00:11:52,100 --> 00:11:54,066 I mean, I could have gone English muffin 321 00:11:54,066 --> 00:11:55,467 but I actually like the crispiness 322 00:11:55,467 --> 00:11:56,934 of, like, an olive oil toast. 323 00:11:58,767 --> 00:12:00,800 [Drew] I'm making my bacon tomato jam 324 00:12:00,800 --> 00:12:04,166 by rendering bacon, onion and some garlic. 325 00:12:04,166 --> 00:12:05,700 And then I'm gonna add in brown sugar, 326 00:12:05,700 --> 00:12:07,967 red white vinegar and a can of tomatoes. 327 00:12:07,967 --> 00:12:09,100 36 minutes. 328 00:12:09,100 --> 00:12:10,333 [audience applauding] 329 00:12:11,700 --> 00:12:13,367 Okay, what's going on here? 330 00:12:13,367 --> 00:12:14,600 It's almost barbecuing. 331 00:12:14,600 --> 00:12:16,767 [Drew] Yeah, like a... a nice little, uh, bacon tomato jam. 332 00:12:17,700 --> 00:12:19,800 Mmm. Ooh, that's so good. 333 00:12:19,800 --> 00:12:21,567 And what kind of bread do you use? 334 00:12:21,567 --> 00:12:22,867 I feel like we should whisper. 335 00:12:22,867 --> 00:12:24,667 [whispering] Ciabatta, over there on the shelf. 336 00:12:24,667 --> 00:12:25,867 To make my Bloody Mary mix, 337 00:12:25,867 --> 00:12:27,367 I mix together tomato juice, 338 00:12:27,367 --> 00:12:29,800 horseradish, Worcestershire and hot sauce. 339 00:12:29,800 --> 00:12:31,800 -[Alex] Are you clarifying butter? -[Bobby] Yeah. 340 00:12:31,800 --> 00:12:34,066 -I love you, you know? -[audience laughs] 341 00:12:34,066 --> 00:12:37,266 -So what's the plan? -[Bobby] I'm gonna make some eggs on this toast. 342 00:12:37,266 --> 00:12:38,567 Then I make a hollandaise sauce. 343 00:12:38,567 --> 00:12:40,100 -Gonna put some ham on it. -[Alex] Ham. 344 00:12:40,100 --> 00:12:43,367 -Crispy prosciutto. -[Alex] Oh, yum. And just a classic sauce? 345 00:12:43,367 --> 00:12:45,600 [Bobby] I'm gonna do, like, a Fresno chili hot sauce. 346 00:12:45,600 --> 00:12:46,600 Kinda barbecue it. 347 00:12:46,600 --> 00:12:48,700 Once he gets the chilis out, it's over. 348 00:12:48,700 --> 00:12:50,000 -All right, I'm leaving. -[audience laughing] 349 00:12:50,000 --> 00:12:52,533 33 minutes and 33 seconds left. 350 00:12:54,867 --> 00:12:57,600 I don't know what Drew isn't making. 351 00:12:57,600 --> 00:12:59,600 He's power braising pork belly. 352 00:12:59,600 --> 00:13:02,467 He's using ciabatta bread and a Bloody Mary hollandaise. 353 00:13:02,467 --> 00:13:03,600 That's a lot of flavors. 354 00:13:03,600 --> 00:13:05,700 [Alex] I can tell you the sauce he's making 355 00:13:05,700 --> 00:13:08,100 with the brown sugar and the tomatoes is delicious. 356 00:13:08,100 --> 00:13:10,700 So neither one is going with the traditional English muffin. 357 00:13:10,700 --> 00:13:12,867 -[Alex] Nobody is. -[Martina] But we have the ciabatta 358 00:13:12,867 --> 00:13:14,567 which does have the nooks and crannies 359 00:13:14,567 --> 00:13:16,567 and then Bobby's using brioche. 360 00:13:16,567 --> 00:13:18,400 -[Alex] The brioche is really buttery. -[Martina] Yeah. 361 00:13:18,400 --> 00:13:20,367 And then all this butter in the sauce, 362 00:13:20,367 --> 00:13:22,166 is it overkill? 363 00:13:22,166 --> 00:13:24,000 [Martina] I don't know which sounds more appetizing, 364 00:13:24,000 --> 00:13:26,767 -the pork belly or the crispy prosciutto? -So different. 365 00:13:26,767 --> 00:13:28,100 Both really delicious. 366 00:13:28,100 --> 00:13:29,700 Both very unconventional. 367 00:13:29,700 --> 00:13:31,967 [Bobby] I mean, Canadian bacon is just too dense and too thick. 368 00:13:31,967 --> 00:13:33,700 I want something little bit lighter and crisper 369 00:13:33,700 --> 00:13:35,266 but also with a great flavor. 370 00:13:35,266 --> 00:13:36,634 [Alex] Coming up on 30 minutes. 371 00:13:38,266 --> 00:13:39,867 [Drew] Now that the potatoes are fully cooked, 372 00:13:39,867 --> 00:13:41,667 I toss them with bell peppers and onions 373 00:13:41,667 --> 00:13:43,266 and drop them into the deep fryer. 374 00:13:43,266 --> 00:13:45,400 I've got a lot of component going on right now 375 00:13:45,400 --> 00:13:47,166 and not a lot of time. 376 00:13:47,166 --> 00:13:49,100 [Alex] I like the idea of, like, a home fry vibe. 377 00:13:49,100 --> 00:13:50,567 I don't think Drew needs it, though. 378 00:13:50,567 --> 00:13:53,100 It's also just one more thing for the judges to judge on the plate. 379 00:13:53,100 --> 00:13:54,600 [Alex] That's a really good point. Yeah. 380 00:13:54,600 --> 00:13:55,600 I just... I'm worried 381 00:13:55,600 --> 00:13:57,533 that Drew has taken on too much. 382 00:14:02,567 --> 00:14:04,266 [woman] Coming up on 25 minutes. 383 00:14:04,266 --> 00:14:05,533 [audience cheering] 384 00:14:07,300 --> 00:14:08,400 [Drew] I like to use a ciabatta 385 00:14:08,400 --> 00:14:10,200 because it's a denser, crustier, bread 386 00:14:10,200 --> 00:14:12,000 that can hold up to the hollandaise. 387 00:14:12,000 --> 00:14:13,934 All right. Let's see what Drew's doing here. 388 00:14:13,934 --> 00:14:15,166 [audience cheering] 389 00:14:15,166 --> 00:14:17,200 -[Martina] Is this your bacon marmalade? -[Drew] Yeah. 390 00:14:17,200 --> 00:14:18,533 It's like a bacon tomato jam. 391 00:14:19,100 --> 00:14:20,066 Sweet and savory. 392 00:14:20,467 --> 00:14:22,100 Oh my God. Bobby. 393 00:14:22,100 --> 00:14:23,066 How is it? 394 00:14:23,467 --> 00:14:25,300 That's delicious. 395 00:14:25,300 --> 00:14:28,066 Now, I get the Bloody Mary mix into a pot to reduce. 396 00:14:28,066 --> 00:14:29,767 Put some lemon juice to brighten it up. 397 00:14:29,767 --> 00:14:31,400 -[Martina] Oh, honey. -You're talking to me? 398 00:14:31,400 --> 00:14:32,400 -Yeah. Yes, I am. -Okay. 399 00:14:32,400 --> 00:14:33,367 -[chuckles] -[audience laughing] 400 00:14:33,367 --> 00:14:35,400 [Bobby] I'm making a Fresno chili hot sauce 401 00:14:35,400 --> 00:14:37,300 to fold into my hollandaise sauce. 402 00:14:37,300 --> 00:14:38,400 [Martina] What kind of vinegar is that? 403 00:14:38,400 --> 00:14:39,467 [Bobby] Uh, white wine vinegar. 404 00:14:39,467 --> 00:14:40,834 Little bit of Dijon mustard. 405 00:14:41,066 --> 00:14:43,100 Oh! Yes. 406 00:14:43,100 --> 00:14:44,166 [Bobby] I don't know what it taste like. 407 00:14:45,066 --> 00:14:46,066 You're the first one to taste it. 408 00:14:47,767 --> 00:14:49,767 -Spicy? -Mmm-hmm. Good though. 409 00:14:49,767 --> 00:14:51,867 Ooh. Hello, everybody. 410 00:14:51,867 --> 00:14:52,867 [audience laughing] 411 00:14:52,867 --> 00:14:54,634 [Martina] Coming up on 15 minutes, guys. 412 00:14:56,967 --> 00:14:59,967 I check my jam and I am feeling really good about this. 413 00:14:59,967 --> 00:15:02,100 I take a spoon and run it right over to Bobby. 414 00:15:02,100 --> 00:15:03,400 There you go, Chef. There's a taste to that one. 415 00:15:03,400 --> 00:15:06,066 -[audience cheering] -[Martina] I love this tomato jam 416 00:15:06,066 --> 00:15:07,567 -that he's making. -[Bobby] Very nice. 417 00:15:07,567 --> 00:15:10,667 The Fresno chili sauce should kill. 418 00:15:10,667 --> 00:15:13,467 Bobby is a master of building flavor, but so am I. 419 00:15:13,467 --> 00:15:14,266 I'm excited to win 420 00:15:14,266 --> 00:15:15,734 for my team back home in Green Hill. 421 00:15:16,300 --> 00:15:17,667 How's the pork belly looking? 422 00:15:17,667 --> 00:15:19,467 -[Bobby] It's in the pan getting crisp now. -[Martina] All right. 423 00:15:19,467 --> 00:15:22,133 Now, I have to get going on my poached eggs. 424 00:15:23,066 --> 00:15:24,467 [Martina] I don't make poached eggs at home. 425 00:15:24,467 --> 00:15:26,166 You bring water to a simmer. 426 00:15:26,166 --> 00:15:27,467 Tiny bit of vinegar 427 00:15:27,467 --> 00:15:30,100 helps the egg to coagulate and firm up 428 00:15:30,100 --> 00:15:32,400 and one by one you gently drop them 429 00:15:32,400 --> 00:15:33,567 into the poaching liquid. 430 00:15:33,567 --> 00:15:34,934 You just cook 'em for a couple minutes 431 00:15:34,934 --> 00:15:36,467 and drain them. 432 00:15:36,467 --> 00:15:39,567 [Bobby] I'm cracking the eggs into individual little ramekins 433 00:15:39,567 --> 00:15:40,567 making sure it's not broken 434 00:15:40,567 --> 00:15:42,200 and then I can gently pour it into the water. 435 00:15:42,200 --> 00:15:44,066 And I wanna stop it from cooking 436 00:15:44,066 --> 00:15:46,767 so I take it out and I put it in some ice water right away. 437 00:15:46,767 --> 00:15:49,667 -Let's throw them off by going together. -Okay. 438 00:15:49,667 --> 00:15:52,133 [Alex] Eight minutes and 51 seconds left. 439 00:15:54,266 --> 00:15:55,967 [Drew] I check on my eggs. They are perfect. 440 00:15:55,967 --> 00:15:59,066 I need to get them into the ice bath right away to stop the cooking. 441 00:15:59,066 --> 00:16:01,066 And then I fill in the tomato jam 442 00:16:01,066 --> 00:16:02,967 on top of the toasted ciabatta. 443 00:16:02,967 --> 00:16:04,000 [Alex] Oh, wow. 444 00:16:04,000 --> 00:16:05,834 That looks like something Bobby would make. 445 00:16:05,834 --> 00:16:07,667 What're your final touches on the hollandaise? 446 00:16:07,667 --> 00:16:08,667 [Drew] I'm gonna get these yolks 447 00:16:08,667 --> 00:16:10,567 and that lemon juice emulsified 448 00:16:10,567 --> 00:16:12,667 and then I'm gonna add in some of our melted butter 449 00:16:12,667 --> 00:16:14,467 that has been reduced with some, uh, 450 00:16:14,467 --> 00:16:15,667 Bloody Mary mix in there. 451 00:16:15,667 --> 00:16:17,133 [Alex] Give it up for Drew, everybody. 452 00:16:19,834 --> 00:16:22,066 Hollandaise sauce has to be silky and smooth. 453 00:16:22,066 --> 00:16:23,567 So you gotta be careful. 454 00:16:23,567 --> 00:16:24,767 You don't wanna overcook the eggs 455 00:16:24,767 --> 00:16:26,667 'cause then you'll scramble, then your sauce would be done. 456 00:16:26,667 --> 00:16:28,367 Once I get the eggs cooked, 457 00:16:28,367 --> 00:16:29,767 then I can start slowly adding 458 00:16:29,767 --> 00:16:31,934 the clarified butter to emulsify it. 459 00:16:31,934 --> 00:16:33,634 -[Alex] I'm just wanna taste the hot sauce. -[Martina] Give it a taste. 460 00:16:34,867 --> 00:16:37,567 -It's so good. -Infuriating, isn't it? 461 00:16:37,567 --> 00:16:39,166 Well, looks terrible. We see you're doing poorly, 462 00:16:39,166 --> 00:16:40,533 -we're happy to see it. Goodbye. -[laughs] 463 00:16:43,100 --> 00:16:44,967 Bobby went classic old school 464 00:16:44,967 --> 00:16:47,100 -with the hollandaise and with the eggs. -[Martina] Yeah, 465 00:16:47,100 --> 00:16:48,934 [Alex] Drew made hollandaise 466 00:16:48,934 --> 00:16:51,467 essentially in a food processor. 467 00:16:51,467 --> 00:16:53,300 He's just adding warm butter to the eggs 468 00:16:53,300 --> 00:16:54,967 so that the hot butter, 469 00:16:54,967 --> 00:16:56,867 -as it's whipping in the machine, cooks it. -Cooks it. 470 00:16:56,867 --> 00:16:58,734 [Alex] Yeah. Three minutes left. 471 00:17:00,200 --> 00:17:01,767 [Drew] I take my breakfast potatoes 472 00:17:01,767 --> 00:17:02,967 and put them on the plate. 473 00:17:02,967 --> 00:17:03,867 I put the bread down 474 00:17:03,867 --> 00:17:06,200 along with the crispy pork belly 475 00:17:06,200 --> 00:17:07,266 and topped it with the poached egg. 476 00:17:08,834 --> 00:17:09,767 [Bobby] I take the eggs, 477 00:17:09,767 --> 00:17:11,200 put them on top of the toast. 478 00:17:11,200 --> 00:17:12,834 Take my Fresno chili hot sauce 479 00:17:12,834 --> 00:17:15,200 and fold that into the hollandaise sauce. 480 00:17:15,200 --> 00:17:17,166 Then some chives and crispy prosciutto. 481 00:17:18,667 --> 00:17:21,066 [Drew] I check on my hollandaise and it's too thin. 482 00:17:21,066 --> 00:17:22,834 [Alex] One minute and 30 seconds. 483 00:17:22,834 --> 00:17:24,867 I think I added too much Bloody Mary mix. 484 00:17:24,867 --> 00:17:27,066 If I serve the judges runny hollandaise, 485 00:17:27,066 --> 00:17:28,100 I know I'm going home. 486 00:17:28,100 --> 00:17:29,634 I have got to figure this out. 487 00:17:30,367 --> 00:17:31,867 [Alex] Drew is getting very chef. 488 00:17:31,867 --> 00:17:34,467 He's using a whip cream canister to aerate 489 00:17:34,467 --> 00:17:37,266 -so he's gonna, like, put a big, fluffy cloud -[Martina] Mmm. Wow. 490 00:17:37,266 --> 00:17:38,467 [Alex] ...of hollandaise. 491 00:17:38,467 --> 00:17:41,200 [Drew] This is an absolute last minute Hail Mary for me. 492 00:17:41,200 --> 00:17:43,567 I got to put the hollandaise on the plate... 493 00:17:43,567 --> 00:17:45,033 and it is not coming out. 494 00:17:45,867 --> 00:17:47,767 -Oh, no. -[Martina] Uh-oh. 495 00:17:47,767 --> 00:17:50,734 [Drew] I am panicking and running out of time. 496 00:17:51,166 --> 00:17:52,200 [screams] 497 00:17:52,200 --> 00:17:54,300 If you don't have a hollandaise sauce 498 00:17:54,300 --> 00:17:55,734 you don't have Eggs Benedict. 499 00:18:01,166 --> 00:18:02,266 [woman] 40 seconds. 500 00:18:02,266 --> 00:18:03,634 [Drew] I only have seconds left 501 00:18:03,634 --> 00:18:05,066 and I cannot get the hollandaise 502 00:18:05,066 --> 00:18:06,367 out of the siphon. 503 00:18:06,367 --> 00:18:07,834 -[Alex] Come on, Drew. You can do it. -[Martina] You can do it. 504 00:18:07,834 --> 00:18:09,634 -[audience cheering] -You can do it. 505 00:18:09,634 --> 00:18:12,367 [Drew] I have no other choice but to pour the hollandaise 506 00:18:12,367 --> 00:18:13,567 from the container. 507 00:18:13,567 --> 00:18:16,433 -[audience] Ten nine, eight... -[Alex] ...eight... 508 00:18:16,433 --> 00:18:23,166 [all] Seven, six, five, four three, two, one. 509 00:18:23,166 --> 00:18:24,634 [audience cheering] 510 00:18:26,266 --> 00:18:28,433 [Bobby] To be honest, Drew's dish looks great. 511 00:18:28,433 --> 00:18:30,734 I think that Drew's gonna get points for taking a risk. 512 00:18:30,734 --> 00:18:32,533 I took some risk but not as much. 513 00:18:34,166 --> 00:18:36,166 [Martina] Congratulations, Bobby and Drew. 514 00:18:36,166 --> 00:18:37,700 And now we'd like to introduce you to the judges. 515 00:18:39,100 --> 00:18:41,634 The creator and host of Mama Tanya's Kitchen, 516 00:18:41,634 --> 00:18:42,834 Mama Tanya. 517 00:18:42,834 --> 00:18:45,000 [Martina] The chef owner of Blue Ribbon, 518 00:18:45,000 --> 00:18:46,767 Bruce Bromberg. 519 00:18:46,767 --> 00:18:49,467 Chef, cookbook author and podcast host, 520 00:18:49,467 --> 00:18:50,433 Martie Duncan. 521 00:18:50,934 --> 00:18:52,066 [audience applauding] 522 00:18:53,367 --> 00:18:55,166 Judges, please start with the first Eggs Benedict 523 00:18:55,166 --> 00:18:56,133 in front of you. 524 00:19:01,467 --> 00:19:05,333 I love this jam. This is awesome. 525 00:19:05,333 --> 00:19:07,100 What's not to like about pork belly, right? 526 00:19:07,100 --> 00:19:09,834 And the combination of all these flavors together 527 00:19:09,834 --> 00:19:11,066 is really satisfying 528 00:19:11,066 --> 00:19:13,166 but the hollandaise let me down a little bit. 529 00:19:13,166 --> 00:19:15,066 It's a bit runny. 530 00:19:15,066 --> 00:19:18,266 This tomato jam is really pretty spectacular. 531 00:19:18,266 --> 00:19:20,066 The egg is perfectly cooked. 532 00:19:20,066 --> 00:19:22,567 I do find that the hollandaise 533 00:19:22,567 --> 00:19:26,100 is kinda lacking in the dish and not the right texture. 534 00:19:26,100 --> 00:19:28,934 I really loved the poached egg 535 00:19:28,934 --> 00:19:31,066 and this bacon and tomato jam 536 00:19:31,066 --> 00:19:33,567 rings a nice sweetness to the dish. 537 00:19:33,567 --> 00:19:34,767 But me and this bread 538 00:19:34,767 --> 00:19:37,233 were going head to head and this bread was winning. 539 00:19:38,000 --> 00:19:38,867 [Alex] Thank you, judges. 540 00:19:38,867 --> 00:19:40,700 We'd like to ask you to switch your plates. 541 00:19:46,767 --> 00:19:48,100 [Martie] This is delicious. 542 00:19:48,100 --> 00:19:49,834 I like it has a lot of textures. 543 00:19:49,834 --> 00:19:51,567 It just hit the right notes for me 544 00:19:51,567 --> 00:19:53,166 in terms of creaminess 545 00:19:53,166 --> 00:19:54,467 with a little bit of a kick. 546 00:19:54,467 --> 00:19:55,934 But the bread might have 547 00:19:55,934 --> 00:19:57,634 just a little bit too much olive oil on it. 548 00:19:58,667 --> 00:20:02,467 The hollandaise is creamy, unctuous. 549 00:20:02,467 --> 00:20:04,567 The egg is perfectly cooked. 550 00:20:04,567 --> 00:20:07,867 The crispy prosciutto on the top is delicious. 551 00:20:07,867 --> 00:20:09,066 It might have been nice to have 552 00:20:09,066 --> 00:20:12,166 a little bit of fresh prosciutto underneath the egg. 553 00:20:12,166 --> 00:20:14,433 [Tanya] Everything comes together 554 00:20:14,433 --> 00:20:16,100 and I really love the Fresno chili 555 00:20:16,100 --> 00:20:17,567 in this hollandaise sauce. 556 00:20:17,567 --> 00:20:19,100 But I agree with Bruce 557 00:20:19,100 --> 00:20:21,467 that some fresh prosciutto under the egg, 558 00:20:21,467 --> 00:20:22,934 it would've been able to keep the bread 559 00:20:22,934 --> 00:20:25,900 -from getting super saturated. -Time to vote. 560 00:20:26,934 --> 00:20:29,000 [Drew] I know the judges loved my flavors 561 00:20:29,000 --> 00:20:30,533 but a runny hollandaise is a big mistake. 562 00:20:31,266 --> 00:20:32,634 And the winner is... 563 00:20:36,266 --> 00:20:37,433 Chef Bobby Flay. 564 00:20:37,433 --> 00:20:38,734 [audience cheering] 565 00:20:38,734 --> 00:20:40,567 [Drew] I'm feeling a little bit disappointed 566 00:20:40,567 --> 00:20:43,100 but coming here to compete against Bobby Flay 567 00:20:43,100 --> 00:20:44,066 was a great experience. 568 00:20:45,467 --> 00:20:47,667 [Alex] You can't give Bobby a dish like this. 569 00:20:47,667 --> 00:20:49,834 He just teaches the masterclass. 570 00:20:49,834 --> 00:20:51,634 -Let's blame the dish. -It was the dish. 571 00:20:51,634 --> 00:20:53,467 We're gonna blame the Benedict. 572 00:20:53,467 --> 00:20:55,467 -[audience cheering] -If you wanna beat me at brunch, 573 00:20:55,467 --> 00:20:56,934 you gotta throw a harder punch.