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00:00:00,667 --> 00:00:01,767
I'm Bobby Flay.
2
00:00:01,767 --> 00:00:03,767
Each week, one brave chef
3
00:00:03,767 --> 00:00:05,700
will try to take me
down in my house.
4
00:00:05,700 --> 00:00:07,800
-I'm not worried about Bobby.
-What?
5
00:00:07,800 --> 00:00:08,967
-[audience] Ooh.
-Ooh.
6
00:00:08,967 --> 00:00:11,367
This culinary battle's gonna
shakedown in two rounds.
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00:00:11,367 --> 00:00:12,700
Round One. To get to me,
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00:00:12,700 --> 00:00:14,867
two contenders have
to go through each other
9
00:00:14,867 --> 00:00:16,867
using an ingredient
of my choice.
10
00:00:16,867 --> 00:00:18,200
-[audience cheering]
-Let's do it!
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00:00:18,200 --> 00:00:19,767
[Bobby Flay] Two people
that know me well
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00:00:19,767 --> 00:00:22,000
will decide who's got
the skills to beat me.
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Yeah!
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[Bobby] Round two,
I go head-to-head
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00:00:24,867 --> 00:00:25,900
with the winning contender.
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It's their turn to surprise me
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00:00:28,100 --> 00:00:29,367
with their signature dish.
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-[singing] Branzino!
-Is that distracting?
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-You're done!
-[Bobby] 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...
-Ah!
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...everyone's out to beat me.
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[audience cheering]
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00:00:43,000 --> 00:00:45,667
Let's give it up for two
very funny people.
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00:00:45,667 --> 00:00:49,166
The hilarious actress
and comedienne, Cheri Oteri,
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00:00:49,166 --> 00:00:51,266
and Food Network chef,
Zac Young.
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[audience cheering]
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00:00:52,567 --> 00:00:56,467
[Bobby] Cheri Oteri,
legendary SNL cast member.
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She's so funny.
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I love Zac, great pastry chef,
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but I know he's gonna be
attempting to make some
sort of dessert,
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so I don't like that.
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00:01:05,667 --> 00:01:07,066
[audience applauding]
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00:01:08,266 --> 00:01:11,166
-I'm not showing any mercy
on you today.
-[Bobby] I know.
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00:01:11,166 --> 00:01:13,066
Last time you were here,
you had me in hysterics,
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and I was bent over my
cutting board the entire day.
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It was not...
It was not pretty.
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I like to see him
knocked down a few pegs
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'cause he's the cock
of the walk, right gang?
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-[laughing]
-Right?
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00:01:21,767 --> 00:01:23,066
But not today. Not today.
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00:01:23,066 --> 00:01:24,800
It's actually only one
of the things that will
take you out.
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Distraction or pastry.
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That's true.
When I see you in this place,
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that's a bad sign for me.
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'Cause I know it's gonna be
butter, flower, sugar,
and eggs somewhere.
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But if it some kind of dessert
or pastry or something like
that,
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00:01:37,667 --> 00:01:40,166
I definitely have about
a 12% chance of winning.
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00:01:40,166 --> 00:01:42,266
But there's that 12% chance.
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So, every once in a while,
it happens.
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Tough guy Flay!
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[Bobby laughing]
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Let's bring out some chefs.
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Bobby,
we're not making it easy.
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Our first contender is
the Pastry Chef De Partie
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00:01:55,567 --> 00:01:57,467
at The French Laundry.
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-[Cheri Oteri gasps]
-From Napa, California...
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00:01:59,667 --> 00:02:00,700
Ooh!
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...give it up for pastry chef,
Laura Ochikubo.
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-Yeah!
-[crowd cheering]
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00:02:07,700 --> 00:02:10,000
-[Bobby] A knock-out punch.
-[Zac Young] Oh, yeah!
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-[applauding]
-Yes!
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Well, Bobby,
our next contender
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dominated New York City's
pastry scene,
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and worked alongside
Jean-Georges for 20 years!
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00:02:23,300 --> 00:02:26,000
-Wait, what?
-[laughing]
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Please rise for the chef-owner
of Bakehouse,
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Joe Murphy!
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[audience cheering]
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[Bobby] Oh, God.
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Good evening.
Laura, Joe, welcome.
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Joe, what's your goal
this evening?
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Just to teach you how to bake.
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Oh, you wanna teach me
how to bake?
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-Ooh, snap!
-[laughing]
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[laughing]
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-How about you?
-I wanna show you how we
do it on the West Coast.
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"How we do it
on the West Coast."
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00:02:53,800 --> 00:02:54,800
Here's the way
it's gonna work.
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I'm gonna put 20 minutes
on these clocks,
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I'm gonna give you
an ingredient of my choice,
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00:02:58,867 --> 00:03:01,467
this ingredient, you can go
either sweet or savory,
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and that ingredient is tahini.
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00:03:04,066 --> 00:03:04,967
[audience murmuring]
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Ooh, okay.
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00:03:07,767 --> 00:03:09,867
Tahini? Wow, okay.
87
00:03:09,867 --> 00:03:12,266
I saw a little stutter step
in your smile there.
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[laughing] I'm happy
to see that.
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-[Bobby] You're happy
to see it?
-Yeah.
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Same thing here.
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00:03:16,800 --> 00:03:18,400
All right, guys,
20 minutes on the clock.
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Don't let the tahini
get you twisted.
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-[bell chimes]
-[audience cheering]
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Tahini.
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Tahini comes
from ground sesame seeds.
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-Did you know that?
-[laughing]
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Really? Oh!
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[Bobby] Sorta has
a nutty flavor to it.
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Very earthy.
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You find it in lots
of Mediterranean dishes,
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and you can go
sweet or savory.
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[Zac] Both of these
pastry chefs are no joke.
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Joe Murphy, legend.
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And then Laura,
French Laundry,
need we say more?
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This is, like, the three star
Michelin smackdown.
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[Bobby] I know.
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Joe, do you know
what you're making?
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Some sesame beignets
with, uh, mandarin.
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-Sesame beignets?
-Go big or go home.
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I got my first job
when I was 16 years old
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working at a Jewish bakery
in Brooklyn.
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Really kinda fell in love
with it at that point.
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After culinary school,
I worked at Park Avenue Cafe.
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Then I spent 20 years
working for Jean-Georges.
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We were awarded
three Michelin Stars.
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Four stars
in The New York Times,
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and then decided to open up
my own business.
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Leaving Jean-Georges
to open up my own business
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was definitely a big risk.
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But beating Bobby
would prove that I made
the right decision.
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00:04:26,567 --> 00:04:29,567
Twenty minutes. Beignets.
The fryer is your friend.
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00:04:29,567 --> 00:04:32,800
[Joe Murphy] I think
the sesame flavor of tahini
will work perfect
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00:04:32,800 --> 00:04:34,066
in a deep-fried dough.
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I'm making tahini beignets
with sesame honey glaze
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and a citrus banana broth.
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00:04:39,467 --> 00:04:41,367
[Laura Ochikubo] Joe has
worked for three-Michelin-Star
restaurants,
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but I have too.
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I grew up
in Southern California.
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When it comes
to cooking and baking,
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I really like drawing
a lot of inspiration
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from a lot of different
culinary influences.
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On my mom's side, I'm Korean,
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on my dad's side,
I'm Japanese.
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I went to a small culinary
program in Long Beach,
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Chef Tech Cooking School,
and I've been cooking my way
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00:04:58,867 --> 00:05:01,767
through Michelin-Star
restaurants in Los Angeles.
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Currently,
I am Pastry Chef De Partie
at The French Laundry.
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Working at a
three-Michelin-Star restaurant
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is a lot of high pressure,
but also a lot of high reward.
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Beating Bobby Flay will show
that I can do anything
I put my mind to.
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00:05:13,567 --> 00:05:15,900
Laura, what are you baking?
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Shrimp, uh, tempura
with a tahini dipping sauce.
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-Shrimp tempura.
-Apples and oranges.
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That's great!
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00:05:22,667 --> 00:05:25,567
I'm thinking about using my
tahini in my tempura batter.
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But I'm worried the thickness
from the tahini paste
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will make the tempura batter
too heavy.
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So, I'm gonna just incorporate
it in the dipping sauce.
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All right, let me go
see what's up.
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Okay. Bye, sweetheart.
I love you.
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[chuckles] I'll miss you.
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Just under 15 minutes, Chefs.
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-Let's go!
-[audience applauding]
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[Joe] I start my beignet
dough with water and butter,
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stir in the flour
until it's cooked,
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00:05:46,567 --> 00:05:47,967
finish off with the tahini.
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What are we doing?
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[Joe] I'm gonna put the tahini
inside the beignet.
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00:05:50,667 --> 00:05:53,533
Mandarin just enough,
then add the, uh, eggs.
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-[Zac] You know how much
time you have?
-[Joe] We're going for it.
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[Zac] Let's go, Joe!
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-[Joe chuckling]
-[audience applauding]
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[Laura] I get started
on my tahini dipping sauce.
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First, I get the tahini
in the bowl,
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00:06:06,200 --> 00:06:09,600
and I mix it with rice vinegar
to add a little bit of kick,
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and a little bit of soy sauce.
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00:06:11,166 --> 00:06:12,567
Why savory in the first round?
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More than half
of my professional cooking
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was done on the savory side...
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-[Zac] Okay.
-[Laura] ...so,
I kinda wanna do
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something that goes
more that way with it.
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[Zac] I love it.
Nine minutes on the clock!
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I think either of you
could beat Bobby.
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[audience applauding]
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Now I'm gonna start
on the glaze for my beignets.
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I toast the sesames
and caramelize the honey.
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Joe going sweet.
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00:06:32,266 --> 00:06:34,500
I think the orange and sesame
pair really nicely.
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Laura, shrimp tempura.
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00:06:36,266 --> 00:06:39,567
I'm wondering if the heads
are gonna be fried crispy.
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[Joe] I rush
over to the fryer,
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and start scooping
my beignets out.
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-[Bobby] Going in?
-[Cheri Otari] Yep!
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Seven minutes in heaven left!
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00:06:46,266 --> 00:06:47,634
Whoo!
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00:06:48,166 --> 00:06:50,266
Hey, Joe! Ooh, banana.
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We got bananas, mandarins.
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I take mandarins and bananas,
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and toss them
with tangerine juice,
mint, and some sugar.
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00:06:57,000 --> 00:06:58,900
The sugars will
macerate the fruit,
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and make a nice, sweet broth.
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[Cheri] Oh, that looks pretty.
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00:07:01,667 --> 00:07:03,166
Are you a little nervous
about Laura?
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00:07:03,166 --> 00:07:04,867
She's not even
breaking a sweat.
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00:07:04,867 --> 00:07:05,900
So far, so good.
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00:07:05,900 --> 00:07:07,367
Ooh! Ouch.
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00:07:07,367 --> 00:07:08,467
[laughing]
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-[Cheri] Hey, homegirl.
-[Laura] How's it going?
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00:07:10,667 --> 00:07:12,300
Pretty good. Ooh!
200
00:07:12,300 --> 00:07:14,667
I get my prawns battered
and in the deep fryer.
201
00:07:14,667 --> 00:07:16,367
[Cheri] You can't go wrong
with the fryer.
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00:07:16,367 --> 00:07:17,266
[Laura] You got that right.
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00:07:17,266 --> 00:07:18,700
-[gasps] Ooh, gosh!
-[crowd murmuring]
204
00:07:18,700 --> 00:07:19,700
No, I'm kidding.
205
00:07:19,700 --> 00:07:21,166
[laughing]
206
00:07:21,166 --> 00:07:23,300
-Are you gonna fry
the head separately?
-Yes.
207
00:07:23,300 --> 00:07:25,667
Prawn heads go a little
underappreciated sometimes,
208
00:07:25,667 --> 00:07:27,867
so, I would like to put
both on the plate.
209
00:07:27,867 --> 00:07:29,700
Guys, she's frying
the head separate.
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00:07:29,700 --> 00:07:31,166
-[audience laughing]
-'Kay?
211
00:07:31,166 --> 00:07:33,800
[applauding]
212
00:07:33,800 --> 00:07:35,066
[Joe] As I'm looking
at the beignets,
213
00:07:35,066 --> 00:07:36,667
I'm getting a little worried.
214
00:07:36,667 --> 00:07:38,100
If they're not cooked
all the way through,
215
00:07:38,100 --> 00:07:39,367
that's a problem.
216
00:07:39,367 --> 00:07:41,900
[Laura] My tahini
dipping sauce is clumping...
217
00:07:41,900 --> 00:07:43,767
Why's it getting so weird?
218
00:07:43,767 --> 00:07:45,467
...and the acidity
from the vinegar
219
00:07:45,467 --> 00:07:46,767
does not pair well
220
00:07:46,767 --> 00:07:49,166
with the creamy,
nuttiness of the tahini
like I thought it would.
221
00:07:49,166 --> 00:07:51,166
There's no way I can
serve this to the judges.
222
00:07:51,166 --> 00:07:53,266
Laura, where's your tahini?
223
00:07:53,266 --> 00:07:55,166
[Laura] It's, uh,
it's chilling.
224
00:07:55,166 --> 00:07:56,433
This is a disaster.
225
00:07:56,433 --> 00:07:59,266
I need to come up
with a new plan for this
tahini, and quickly.
226
00:08:04,700 --> 00:08:06,166
[Laura] My dish
is falling apart.
227
00:08:06,166 --> 00:08:07,367
[Bobby] There's
one minute, forty to go.
228
00:08:07,367 --> 00:08:08,367
She's gotta get it happening.
229
00:08:08,367 --> 00:08:10,500
I'm not giving up
without a fight.
230
00:08:10,500 --> 00:08:12,367
I take the tahini
and put it in a bowl
231
00:08:12,367 --> 00:08:14,600
to mix with sesame oil
and sugar,
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00:08:14,600 --> 00:08:16,967
and I use that to dress
some Napa cabbage slaw.
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00:08:16,967 --> 00:08:19,000
-Napa cabbage. "Nappage."
-Smart.
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00:08:19,000 --> 00:08:20,467
[Joe] I'm running out of time.
235
00:08:20,467 --> 00:08:21,800
I pull the beignets
out of the fryer,
236
00:08:21,800 --> 00:08:23,867
toss them in the sesame
honey glaze.
237
00:08:23,867 --> 00:08:26,967
I get them onto the plate
with my banana citrus broth.
238
00:08:26,967 --> 00:08:28,367
Laura, let's get it
on the plate.
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00:08:28,367 --> 00:08:29,700
[Laura] I go to check
on my prawns,
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00:08:29,700 --> 00:08:33,066
and all the bodies
are stuck to the bottom
of my fry basket.
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00:08:33,066 --> 00:08:36,266
[with audience] Ten,
nine, eight...
242
00:08:36,266 --> 00:08:37,600
[Laura] The prawn heads
are looking crispy,
243
00:08:37,600 --> 00:08:39,166
so, I'm just gonna go
with those.
244
00:08:39,166 --> 00:08:43,367
-[Bobby and audience] ...four,
three, two, one...
-[bell chimes]
245
00:08:43,367 --> 00:08:45,533
[audience cheering]
246
00:08:47,567 --> 00:08:49,166
Chef Laura,
tell us what you made.
247
00:08:49,166 --> 00:08:51,467
This is a tempura-fried
prawn head
248
00:08:51,467 --> 00:08:53,667
with a tahini
Napa cabbage slaw.
249
00:08:53,667 --> 00:08:55,333
[intense music]
250
00:08:57,266 --> 00:08:59,100
I love the tahini
as the dressing.
251
00:08:59,100 --> 00:09:02,367
I think it really brings some
life to that Napa cabbage.
252
00:09:02,367 --> 00:09:05,400
Yeah, I would use that
dressing on a lot of things.
253
00:09:05,400 --> 00:09:09,000
But the shrimp head itself
was under fried.
254
00:09:09,000 --> 00:09:10,367
[Cheri] But I thought
it was a great idea.
255
00:09:10,367 --> 00:09:11,767
You didn't play it safe.
256
00:09:11,767 --> 00:09:13,000
Thank you.
257
00:09:13,000 --> 00:09:14,567
Chef Joe, what did you make?
258
00:09:14,567 --> 00:09:18,333
I made a tahini beignet
and a citrus banana broth.
259
00:09:22,000 --> 00:09:24,867
Joe, now I know that
tahini can go both ways.
260
00:09:24,867 --> 00:09:26,567
[gasps] Well!
261
00:09:26,567 --> 00:09:28,400
And I also really enjoyed
the coating as well.
262
00:09:28,400 --> 00:09:29,767
The sesame and the gooeyness.
263
00:09:29,767 --> 00:09:32,567
Yeah, that stickiness,
that sesame flavor,
264
00:09:32,567 --> 00:09:36,467
it really gave a boost
to the tahini in the beignet.
265
00:09:36,467 --> 00:09:38,266
But I don't think you
needed the banana.
266
00:09:38,800 --> 00:09:40,066
It was kinda weird.
267
00:09:40,066 --> 00:09:42,767
Unfortunately, we can only
pick one of you to move
forward,
268
00:09:42,767 --> 00:09:45,200
so, um, we're gonna discuss.
269
00:09:45,200 --> 00:09:46,900
It's gonna come down
to sweet versus savory.
270
00:09:46,900 --> 00:09:48,400
Zac and Cheri are gonna decide
271
00:09:48,400 --> 00:09:50,967
based on technique and flavor.
272
00:09:50,967 --> 00:09:54,033
So, the chef we're picking
to move forward is...
273
00:09:55,567 --> 00:09:56,767
...Chef Joe.
274
00:09:56,767 --> 00:09:58,767
[audience applauding]
275
00:09:58,767 --> 00:10:01,100
[Laura] It looks like
the East Coast came out
on top this time,
276
00:10:01,100 --> 00:10:03,066
but this is just
the beginning for me.
277
00:10:03,066 --> 00:10:04,166
Way to go, Joe.
278
00:10:04,166 --> 00:10:08,000
Joe, your use of the tahini
was perfect.
279
00:10:08,000 --> 00:10:09,433
I like your attitude.
280
00:10:10,100 --> 00:10:11,367
Now, smack him down!
281
00:10:11,367 --> 00:10:12,734
[laughing]
282
00:10:14,467 --> 00:10:17,000
[Joe] Bobby is a legend.
A fierce competitor.
283
00:10:17,000 --> 00:10:20,000
But last I checked,
Bobby never had
three Michelin Stars.
284
00:10:20,000 --> 00:10:21,567
[Bobby] All right, Joe,
congratulations.
285
00:10:21,567 --> 00:10:24,000
What are we cooking tonight?
What is your signature dish?
286
00:10:24,000 --> 00:10:26,166
So, my signature dish is...
287
00:10:27,567 --> 00:10:29,967
...Brooklyn Blackout Cake.
288
00:10:29,967 --> 00:10:32,166
-[audience laughing]
-[Bobby] Oh, that easy.
289
00:10:32,166 --> 00:10:33,100
[applauding]
290
00:10:33,100 --> 00:10:34,667
Bobby, it's a layer cake.
291
00:10:34,667 --> 00:10:36,367
The layers are important.
292
00:10:36,367 --> 00:10:38,967
Generally, you can't stack
a hot cake.
293
00:10:38,967 --> 00:10:40,600
How are we gonna do this
in 45 minutes?
294
00:10:40,600 --> 00:10:43,500
-Oh, heart rate's
gonna fall, Flay.
-[laughing]
295
00:10:43,500 --> 00:10:46,367
And your time starts now!
Whoo!
296
00:10:50,200 --> 00:10:53,767
Brooklyn Blackout Cake,
layers of Devil's food cake
297
00:10:53,767 --> 00:10:55,500
-deep, dark, rich.
-[gasps]
298
00:10:55,500 --> 00:10:57,600
Chocolate pudding
is normally the filling,
299
00:10:57,600 --> 00:10:59,867
and then it's covered
in chocolate cake crumbs.
300
00:10:59,867 --> 00:11:02,800
-So, a light dish?
-[Zac] Yeah, exactly.
301
00:11:02,800 --> 00:11:04,967
Bobby, use the white
chocolate, it's better
for the cake.
302
00:11:04,967 --> 00:11:07,767
-The white chocolate?
Okay. I like that.
-[audience laughing]
303
00:11:07,767 --> 00:11:09,400
Blackout cake
is a delicious cake.
304
00:11:09,400 --> 00:11:11,266
It's, basically, chocolate
on chocolate on chocolate.
305
00:11:11,266 --> 00:11:12,266
What's wrong with that?
306
00:11:12,266 --> 00:11:14,367
I'm making
a chocolate blackout cake
307
00:11:14,367 --> 00:11:17,100
with some whipped cream
with blackberries and some
cherries
308
00:11:17,100 --> 00:11:18,934
with a cinnamon crumb.
309
00:11:20,266 --> 00:11:23,266
[Zac] Joe, a layer cake
in 45 minutes?
310
00:11:23,266 --> 00:11:25,066
This is some
show-off cake, huh?
311
00:11:25,066 --> 00:11:26,467
Go big or go home, right?
312
00:11:26,467 --> 00:11:28,567
-Ooh!
-[laughing]
313
00:11:28,567 --> 00:11:30,367
I'm making
a Brooklyn Blackout Cake
314
00:11:30,367 --> 00:11:33,166
with cassis-soaked cherries
and dark chocolate pudding.
315
00:11:33,166 --> 00:11:34,500
Bobby, you're going down.
316
00:11:34,500 --> 00:11:36,600
First thing, you gotta make
the cake batter,
317
00:11:36,600 --> 00:11:38,800
bake it off so it has
time to cool.
318
00:11:38,800 --> 00:11:40,166
[Bobby] I'm making
cake batter.
319
00:11:40,166 --> 00:11:42,900
I start with melting butter,
adding cocoa,
320
00:11:42,900 --> 00:11:45,166
and then, off the heat,
I'm adding buttermilk,
321
00:11:45,166 --> 00:11:48,100
flour, eggs, brown sugar,
some salt.
322
00:11:48,100 --> 00:11:51,467
My strategy is to get
three thinner cakes baked,
323
00:11:51,467 --> 00:11:52,900
and just use them as layers.
324
00:11:52,900 --> 00:11:54,367
[Zac] We're not even
10 minutes in,
325
00:11:54,367 --> 00:11:57,000
Bobby already has
cakes in the oven.
326
00:11:57,000 --> 00:11:59,467
[Joe] I'm definitely gonna
have to move faster
if I wanna beat him.
327
00:11:59,467 --> 00:12:02,000
Start mixing baking powder,
baking soda,
328
00:12:02,000 --> 00:12:04,567
cocoa powder, sugar,
flour, eggs,
329
00:12:04,567 --> 00:12:06,000
buttermilk, coffee.
330
00:12:06,000 --> 00:12:08,000
[Zac] Coffee, chocolate
they enhance each other.
331
00:12:08,000 --> 00:12:10,000
They're grown in the same
region. Super smart.
332
00:12:10,000 --> 00:12:13,000
[Joe] Once it's cooked,
I'm gonna fold the cake
to get three layers.
333
00:12:13,000 --> 00:12:15,567
Two layers of cake,
and a layer of pudding.
334
00:12:15,567 --> 00:12:17,367
All right, going in the oven.
335
00:12:17,367 --> 00:12:20,166
-[audience applauding]
-It's really interesting
to watch.
336
00:12:20,166 --> 00:12:21,667
[Bobby] My cakes
are in the oven,
337
00:12:21,667 --> 00:12:23,000
and I'm gonna get
my pudding going.
338
00:12:23,000 --> 00:12:25,667
Milk and cornstarch,
dark chocolate,
339
00:12:25,667 --> 00:12:27,967
vanilla, sugar,
and half and half.
340
00:12:27,967 --> 00:12:30,367
I'm gonna whisk it
until it gets nice and thick,
341
00:12:30,367 --> 00:12:32,066
then we'll lay it
on a sheet pan,
342
00:12:32,066 --> 00:12:33,867
and put it in a blast
chiller to cool it.
343
00:12:33,867 --> 00:12:34,900
[Zac] I'm looking for Bobby
344
00:12:34,900 --> 00:12:37,266
'cause Bobby can get
an advantage on flavor.
345
00:12:37,266 --> 00:12:38,800
[Bobby] Now I'm gonna
make my crumble.
346
00:12:38,800 --> 00:12:40,700
So, I'm gonna take some
chocolate wafer cookies,
347
00:12:40,700 --> 00:12:42,800
but I'm gonna bring
some flavor into this one.
348
00:12:42,800 --> 00:12:45,200
Some cinnamon
and a little cayenne.
349
00:12:45,200 --> 00:12:47,000
Yeah, I'm seeing spices. Okay.
350
00:12:47,000 --> 00:12:48,467
What are you putting
in there, Bobby?
351
00:12:48,467 --> 00:12:49,767
Cayenne.
352
00:12:49,767 --> 00:12:50,867
-Uh-huh. Oh.
-What?
353
00:12:50,867 --> 00:12:52,200
[Bobby] I mean,
I have to try something
354
00:12:52,200 --> 00:12:54,500
to kinda make the judges
at least take notice.
355
00:12:54,500 --> 00:12:55,667
Is he serious?
356
00:12:55,667 --> 00:12:57,000
It's a Flay signature move.
357
00:12:57,000 --> 00:12:59,300
Bobby on the dessert
dancefloor, he's like...
358
00:12:59,300 --> 00:13:01,100
-[laughing]
-...throwing that cayenne.
359
00:13:01,100 --> 00:13:03,467
I just gotta go
into Iron Chef mode.
360
00:13:03,467 --> 00:13:04,767
Bobby getting spicy.
361
00:13:04,767 --> 00:13:06,233
[scoffs]
362
00:13:10,100 --> 00:13:11,200
Just try and say,
363
00:13:11,200 --> 00:13:12,900
"Blackout cake"
without a smile. I dare you.
364
00:13:12,900 --> 00:13:14,667
-Seriously.
-[Cheri] You can't do it.
365
00:13:14,667 --> 00:13:16,967
[Bobby] My whip cream
is the cherry syrup
366
00:13:16,967 --> 00:13:19,567
with Amarena cherries
and heavy cream.
367
00:13:19,567 --> 00:13:21,567
[Cheri] Thirty-one
minutes on the clock.
368
00:13:21,567 --> 00:13:22,567
I'll be back.
369
00:13:22,567 --> 00:13:25,000
Chocolate pudding will be
the filling for my cake.
370
00:13:25,000 --> 00:13:26,867
As the half and half
is heating up,
371
00:13:26,867 --> 00:13:28,767
I measure up cornstarch
and cocoa powder.
372
00:13:28,767 --> 00:13:31,867
I add dark chocolate,
and then I finish
with gelatin.
373
00:13:31,867 --> 00:13:33,266
Is this dark chocolate?
374
00:13:33,266 --> 00:13:34,767
[Joe] We're using
a dark chocolate.
375
00:13:34,767 --> 00:13:36,867
It's a 64% chocolate.
376
00:13:36,867 --> 00:13:39,100
The flavor of the chocolate
is kind of acidic
377
00:13:39,100 --> 00:13:40,700
because of where
the chocolate is from.
378
00:13:40,700 --> 00:13:42,567
Geez, Joe,
could you be more specific?
379
00:13:42,567 --> 00:13:43,900
[audience laughing]
380
00:13:43,900 --> 00:13:45,300
Joe is still smiling!
381
00:13:45,300 --> 00:13:47,500
Unlike Bobby all
miserable over there.
382
00:13:47,500 --> 00:13:49,200
[Joe and audience laughing]
383
00:13:49,200 --> 00:13:52,266
Mom! [gibberish]
It's my show! [gibberish]
384
00:13:52,266 --> 00:13:53,767
[laughing]
385
00:13:53,767 --> 00:13:55,867
I'm making a whipped
mascarpone for the cake,
386
00:13:55,867 --> 00:13:58,166
and it's gonna cut
through the richness
of the chocolate.
387
00:13:58,166 --> 00:14:00,166
[audience chuckling]
388
00:14:02,100 --> 00:14:03,767
[Bobby] Cherry whipped cream.
389
00:14:03,767 --> 00:14:06,066
-Oh, my God. I'm gonna
hit you, but I can't!
-I win?
390
00:14:06,066 --> 00:14:07,266
-Mmm-hmm.
-Okay, good.
391
00:14:07,266 --> 00:14:08,166
Oh, my God, that's good.
392
00:14:08,166 --> 00:14:10,000
Come over here
to my deep freeze.
393
00:14:10,000 --> 00:14:10,900
Okay, Bob!
394
00:14:10,900 --> 00:14:11,867
[chuckling]
395
00:14:11,867 --> 00:14:13,433
[Bobby] Making
chocolate pudding.
396
00:14:15,266 --> 00:14:17,300
-Oh, that's good.
-[laughing]
397
00:14:17,300 --> 00:14:19,900
-That's good.
-[laughing]
398
00:14:19,900 --> 00:14:21,467
-You look great.
-That's delicious.
399
00:14:21,467 --> 00:14:23,200
All right, I'll let you
get back to work, okay?
400
00:14:23,200 --> 00:14:24,667
-Okay. Good to see ya.
-Okay, bye!
401
00:14:24,667 --> 00:14:26,367
[laughing]
402
00:14:26,367 --> 00:14:29,467
[Joe] My cake is finished
and ready to cool down.
403
00:14:29,467 --> 00:14:31,367
I pull the cake off
the hot sheet tray,
404
00:14:31,367 --> 00:14:32,967
and put it
onto a cooler sheet tray.
405
00:14:32,967 --> 00:14:35,467
I run my cake over
to the freezer to chill it.
406
00:14:35,467 --> 00:14:36,767
Joe, are you using cherries?
407
00:14:36,767 --> 00:14:38,166
Cherries with cassis.
408
00:14:38,166 --> 00:14:39,166
Ooh, fancy!
409
00:14:39,166 --> 00:14:41,600
[Joe] Cassis is
pureed blackcurrants.
410
00:14:41,600 --> 00:14:43,066
Bobby, do you have cherries?
411
00:14:43,066 --> 00:14:45,634
[Bobby] I do.
With, uh, blackberries.
412
00:14:46,367 --> 00:14:47,667
You know what,
I like the currants.
413
00:14:47,667 --> 00:14:49,200
It's fruity, it's acidic,
414
00:14:49,200 --> 00:14:51,100
but they're good
with the sweetness
of a cherry.
415
00:14:51,100 --> 00:14:52,867
[Bobby] I get my cakes
out of the oven.
416
00:14:52,867 --> 00:14:54,700
I just hope it's gonna come
out of the
cake pan.
417
00:14:54,700 --> 00:14:56,000
Oh, he just prayed.
418
00:14:56,000 --> 00:14:57,767
[Bobby] They look good,
they're nice and light,
419
00:14:57,767 --> 00:14:59,266
but now they have to cool.
420
00:14:59,266 --> 00:15:00,667
[Zac] He put them
onto the board.
421
00:15:00,667 --> 00:15:03,867
You can't put the board
into the blast freezer,
it doesn't fit.
422
00:15:03,867 --> 00:15:06,667
[Bobby] I'm having a hard
time getting them off
the cutting board,
423
00:15:06,667 --> 00:15:07,867
and onto a sheet pan.
424
00:15:08,867 --> 00:15:09,800
Hmm.
425
00:15:09,800 --> 00:15:10,767
[chuckling]
426
00:15:10,767 --> 00:15:12,500
What am I going to do?
427
00:15:12,500 --> 00:15:13,867
[chuckling] And they're hot.
428
00:15:13,867 --> 00:15:15,266
[Bobby] Everything
has to work.
429
00:15:15,266 --> 00:15:17,967
If one thing doesn't go well,
I could be totally screwed
here.
430
00:15:19,467 --> 00:15:21,033
[audience applauding]
431
00:15:23,266 --> 00:15:26,066
[Bobby] I probably should
just put them on the sheet
pan.
432
00:15:26,567 --> 00:15:27,467
Didn't think of that.
433
00:15:27,467 --> 00:15:29,867
-How's the cake?
-[Bobby] I think it's okay.
434
00:15:29,867 --> 00:15:31,100
[laughing]
435
00:15:31,100 --> 00:15:33,266
Cool, cool, cool,
cool, cool, cool, cool!
436
00:15:33,266 --> 00:15:34,867
[Zac] You've got 12 minutes.
437
00:15:34,867 --> 00:15:36,533
-[audience applauding]
-Let's go!
438
00:15:37,166 --> 00:15:38,667
-Joe!
-What's up?
439
00:15:38,667 --> 00:15:40,367
-[Zac] Crumble.
-[Joe] This is
a chocolate crumble.
440
00:15:40,367 --> 00:15:42,100
-[Zac] Okay.
-[Joe] Pinch of salt,
cocoa powder,
441
00:15:42,100 --> 00:15:43,300
butter, sugar.
442
00:15:43,300 --> 00:15:44,600
Guys, how do you think
Joe's doing?
443
00:15:44,600 --> 00:15:46,000
-[audience cheering]
-[Zac] From the back...
444
00:15:46,000 --> 00:15:49,367
-[audience cheering]
-[Zac] All right! Yeah.
445
00:15:49,367 --> 00:15:52,233
That's the problem, Joe,
you make it look too easy.
446
00:15:53,000 --> 00:15:54,467
-Hi.
-[Bobby] How you doing?
447
00:15:54,467 --> 00:15:55,533
Good.
448
00:15:56,900 --> 00:15:58,066
-[Bobby] I'm tired of cooking.
-Wow!
449
00:15:58,066 --> 00:16:00,266
-Oh, my gosh, what--
-I'm finished.
450
00:16:00,266 --> 00:16:02,367
Bobby,
am I supposed to finish?
451
00:16:02,367 --> 00:16:04,000
I'm trying to get nice
with a lady.
452
00:16:04,000 --> 00:16:05,567
[chuckling]
453
00:16:05,567 --> 00:16:06,767
Bobby, you're not on a date.
454
00:16:06,767 --> 00:16:07,767
A little bourbon?
455
00:16:07,767 --> 00:16:09,100
-Are you serious?
-Cheers!
456
00:16:09,100 --> 00:16:11,634
I think Bobby needs a drink
'cause he knows he's about
to lose.
457
00:16:12,667 --> 00:16:13,600
[Bobby] How's that?
458
00:16:13,600 --> 00:16:14,667
It's strong.
459
00:16:14,667 --> 00:16:16,600
-How do I look?
-Good.
460
00:16:16,600 --> 00:16:19,700
[laughing]
461
00:16:19,700 --> 00:16:22,000
[Zac] Bobby, where's your...
Where's your food?
462
00:16:22,000 --> 00:16:23,767
-What food?
-[chuckling]
463
00:16:23,767 --> 00:16:25,600
All right, guys, let's hear it
464
00:16:25,600 --> 00:16:28,300
for Bobby
"Don't Count Me Out" Flay!
465
00:16:28,300 --> 00:16:29,867
[applauding]
466
00:16:29,867 --> 00:16:32,467
[Bobby] Now I'm gonna
build it after I take it
out of the blast chiller.
467
00:16:32,467 --> 00:16:33,767
I gotta go, baby. Gotta go!
468
00:16:33,767 --> 00:16:35,667
So, I have three
layers of cake,
469
00:16:35,667 --> 00:16:37,300
I put the pudding
on each layer,
470
00:16:37,300 --> 00:16:40,200
slater it evenly,
stack the cakes.
471
00:16:40,200 --> 00:16:42,333
This is the best chocolate
cake you've ever seen.
472
00:16:42,867 --> 00:16:44,467
-I don't know.
-[chuckling]
473
00:16:44,467 --> 00:16:47,100
Building a cake is
a very delicate process.
474
00:16:47,100 --> 00:16:48,700
Pull my cake
out of the freezer,
475
00:16:48,700 --> 00:16:50,600
I add the chocolate pudding,
476
00:16:50,600 --> 00:16:54,000
and then I fold the cake over
to make the layers.
477
00:16:54,000 --> 00:16:56,367
-[Bobby] How much time?
-[Zac] Two minutes.
478
00:16:56,367 --> 00:16:58,367
[Bobby] I take the Mexican
cinnamon crumb
on top.
479
00:16:58,367 --> 00:16:59,567
He's dusting it.
480
00:16:59,567 --> 00:17:03,900
[Joe] I put down my cherries
and shaved dark chocolate.
481
00:17:03,900 --> 00:17:05,567
As I'm cutting
into the cake slices,
482
00:17:05,567 --> 00:17:07,467
some of them are starting
to fall apart.
483
00:17:07,467 --> 00:17:09,567
[Zac] They're not cool.
They're not cool.
484
00:17:09,567 --> 00:17:11,467
I'm starting to think
beating Bobby
485
00:17:11,467 --> 00:17:12,800
is not gonna be
as easy as I thought.
486
00:17:12,800 --> 00:17:14,667
[Cheri] Bobby, are you gonna
have time to cut the cake?
487
00:17:14,667 --> 00:17:15,867
Yep.
488
00:17:15,867 --> 00:17:17,266
I cut the slices,
489
00:17:17,266 --> 00:17:19,500
I put it next to some
of that blackberry cherry
whipped cream.
490
00:17:19,500 --> 00:17:21,800
-Looks good.
-[Zac] This is insane.
491
00:17:21,800 --> 00:17:24,166
It actually looks like Bobby
might pull this off.
492
00:17:24,166 --> 00:17:25,200
What about Joe?
493
00:17:25,200 --> 00:17:26,967
[Zac] I don't know, man!
494
00:17:26,967 --> 00:17:28,066
[Cheri] Twenty seconds!
495
00:17:28,066 --> 00:17:31,200
Luckily, I made extra cake
so I can cut a new slice.
496
00:17:31,200 --> 00:17:32,767
Ten, nine...
497
00:17:32,767 --> 00:17:34,800
[Joe] Once the crumble
is on top of the cake,
498
00:17:34,800 --> 00:17:37,467
I garnish with whipped
mascarpone.
499
00:17:37,467 --> 00:17:40,166
[with audience] ...three,
two, one...
500
00:17:40,166 --> 00:17:41,867
[applauding]
501
00:17:41,867 --> 00:17:43,767
Good job. Thank you so much.
502
00:17:43,767 --> 00:17:45,367
[Joe] I'm proud of the cake
that I made,
503
00:17:45,367 --> 00:17:47,767
but Bobby's looks pretty good.
504
00:17:47,767 --> 00:17:49,934
[Bobby] I mean,
there's cake on a plate.
505
00:17:54,000 --> 00:17:56,266
You both finished.
Congratulations.
506
00:17:56,266 --> 00:17:58,767
Now we would like
to introduce you
to the judges.
507
00:17:58,767 --> 00:18:02,767
First up, TV host
and pastry chef, Raiza Costa.
508
00:18:02,767 --> 00:18:07,100
Founder of Baked By Dan,
Dan Langan.
509
00:18:07,100 --> 00:18:10,066
Master baker
of Polly Cooks & Eats,
510
00:18:10,066 --> 00:18:11,367
Paulette Goto.
511
00:18:11,367 --> 00:18:12,467
[applauding]
512
00:18:12,467 --> 00:18:13,867
[Zac] Judges,
513
00:18:13,867 --> 00:18:16,266
please start with the first
Brooklyn Blackout Cake
in front of you.
514
00:18:16,266 --> 00:18:18,634
[intense music plays]
515
00:18:27,066 --> 00:18:28,100
All right, Raiza.
516
00:18:28,100 --> 00:18:30,767
I love how fluffy
this cake is.
517
00:18:30,767 --> 00:18:34,767
The Amarena cherry flavor,
it's amazing.
518
00:18:34,767 --> 00:18:38,000
I think this cake is lacking
a little bit more pudding.
519
00:18:38,000 --> 00:18:39,967
I miss having a thicker layer.
520
00:18:39,967 --> 00:18:41,767
[Dan Langan] I taste
the blackberry whipped cream,
521
00:18:41,767 --> 00:18:43,700
I taste the cherry and that
little bit of spice,
522
00:18:43,700 --> 00:18:46,066
whatever it was,
it's good stuff.
523
00:18:46,066 --> 00:18:47,867
But I wish there was
more pudding.
524
00:18:47,867 --> 00:18:50,800
'Cause this is a Brooklyn
Blackout Cake and we need
that pudding.
525
00:18:50,800 --> 00:18:53,200
This is a really delicious
chocolate cake.
526
00:18:53,200 --> 00:18:55,567
It's soft, it's cold,
it's creamy.
527
00:18:55,567 --> 00:18:57,967
Really like the pudding,
it was really smooth,
528
00:18:57,967 --> 00:18:59,000
it had a really good flavor.
529
00:18:59,000 --> 00:19:01,467
I wish it tastes a little
more chocolatey.
530
00:19:01,467 --> 00:19:05,033
But the flavored cream
was just magic.
531
00:19:05,567 --> 00:19:06,500
Thank you, judges.
532
00:19:06,500 --> 00:19:09,667
Do that old Brooklyn
Blackout "switcheroo".
533
00:19:16,367 --> 00:19:17,567
Raiza, what do you think?
534
00:19:17,567 --> 00:19:19,266
I love cassis...
535
00:19:19,266 --> 00:19:20,767
and I'm pretty sure
there's some here
536
00:19:20,767 --> 00:19:22,300
because I tasted it
right away.
537
00:19:22,300 --> 00:19:25,700
And I think it compliments
the chocolate cake very well.
538
00:19:25,700 --> 00:19:28,300
Having some texture
on top, it's amazing.
539
00:19:28,300 --> 00:19:30,800
But I miss having more
pudding here again.
540
00:19:30,800 --> 00:19:33,367
The fact that it only
has two layers,
541
00:19:33,367 --> 00:19:35,667
it's like, "Where's
the chocolate pudding?"
542
00:19:35,667 --> 00:19:39,000
I feel like I'm at the dessert
course of, like, a fancy date.
543
00:19:39,000 --> 00:19:42,467
Those cherries, and the flavor
that was packed into those
544
00:19:42,467 --> 00:19:44,367
seems like it took
days to create.
545
00:19:44,367 --> 00:19:46,200
I wish there was just
a bit more cream, though,
546
00:19:46,200 --> 00:19:48,967
just to balance out all
the big chocolate flavors.
547
00:19:48,967 --> 00:19:51,000
But, overall,
it was really fantastic.
548
00:19:51,000 --> 00:19:53,867
I loved the presentation,
and I love the taste.
549
00:19:53,867 --> 00:19:55,500
I like that it was
just the two layers.
550
00:19:55,500 --> 00:19:57,000
I thought the pudding
was good.
551
00:19:57,000 --> 00:19:59,066
If I could, I'd have
more of the cherries.
552
00:19:59,900 --> 00:20:02,367
We can't wait to see
how this turns out.
553
00:20:02,367 --> 00:20:04,700
Please take a vote.
554
00:20:04,700 --> 00:20:07,734
Um, if I was a betting man,
I'd probably bet on Joe.
555
00:20:08,266 --> 00:20:09,467
I'm scared, Zac.
556
00:20:09,467 --> 00:20:12,533
But will see what happens.
[chuckling]
557
00:20:14,700 --> 00:20:15,867
I am shook.
558
00:20:16,967 --> 00:20:18,166
This is not unanimous.
559
00:20:20,100 --> 00:20:21,367
[Cheri] And the winner is...
560
00:20:23,266 --> 00:20:24,467
Thank God. Chef Joe!
561
00:20:24,467 --> 00:20:26,867
[laughing and applause]
562
00:20:26,867 --> 00:20:28,000
[Bobby] Good job.
563
00:20:28,000 --> 00:20:29,667
-I'm happy for you.
-Thank you so much.
564
00:20:30,867 --> 00:20:33,667
For us, it was about
the flavor in the cherries,
565
00:20:33,667 --> 00:20:35,066
and the combination
of textures
566
00:20:35,066 --> 00:20:37,367
with the cake
and the crumble on top
and the pudding
567
00:20:37,367 --> 00:20:38,967
that led us to choose
your cake.
568
00:20:38,967 --> 00:20:40,166
Thank you.
569
00:20:40,166 --> 00:20:41,834
But, Bobby,
you did get a vote.
570
00:20:42,567 --> 00:20:44,266
[laughing]
571
00:20:44,266 --> 00:20:45,900
-[audience cheering]
-Congratulations.
572
00:20:45,900 --> 00:20:47,266
Thanks for being here.
573
00:20:47,266 --> 00:20:49,967
Bobby gave me
a run for my money
574
00:20:49,967 --> 00:20:52,634
with this one, so it feels
really good to be on top.
575
00:20:53,166 --> 00:20:55,100
The Blackout got a knockout.
576
00:20:55,100 --> 00:20:56,100
Sorry, Bob!
577
00:20:56,100 --> 00:20:58,667
I'm Joe Murphy,
and I just Beat Bobby Flay!
578
00:20:58,667 --> 00:20:58,867
[cheering]