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00:00:00,667 --> 00:00:01,867
I'm Bobby Flay.
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00:00:01,867 --> 00:00:03,500
Each week, one brave chef
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00:00:03,500 --> 00:00:05,667
will try to take me down
in my house.
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00:00:05,667 --> 00:00:07,867
-I'm not worried about Bobby.
-What?
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00:00:07,867 --> 00:00:09,467
-Ooh.
-This culinary battle
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00:00:09,467 --> 00:00:11,467
is gonna shake down
in two rounds.
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00:00:11,467 --> 00:00:12,867
Round one. To get to me
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00:00:12,867 --> 00:00:15,066
two contenders have to
go through each other,
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00:00:15,066 --> 00:00:17,100
using an ingredient
of my choice.
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00:00:17,100 --> 00:00:18,400
Let's do it!
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00:00:18,400 --> 00:00:20,000
[Bobby] Two people
that know me well,
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00:00:20,000 --> 00:00:23,166
will decide who's got
the skills to beat me.
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Round two, I go head-to-head
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with the winning contender.
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It's their turn to surprise me
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-with their signature dish.
-[man] Go!
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-♪ Friendly competition ♪
-Is that distracting?
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-This is gonna be
the first one I don't finish.
-Flay's in trouble.
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-Whoo!
-[Bobby] Bottom line...
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-No!
-...everyone's out to beat me.
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[bell ringing]
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All right.
I'm feeling lucky tonight.
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Who wants to place
their bets on me?
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00:00:47,500 --> 00:00:49,166
Please welcome
two fierce competitors
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00:00:49,166 --> 00:00:51,467
that will stop at nothing
to see me lose.
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It's Food Network's
Brooke Williamson,
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and Cliff Crooks.
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[audience cheering]
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Remember when cooking
used to be easy?
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You just like go
and cook in your restaurant.
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Now you gotta come out here,
do a hip bump.
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-[chuckles]
-Get, you know...
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-We nailed that.
-...big rounds of applause.
You did nail it.
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00:01:09,400 --> 00:01:11,266
Now, you guys are
all over the network.
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I know you've been on, uh,
Tournament of Champions,
a few seasons,
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and then you're on
Triple Threat also.
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Yeah. Give me
like 30 minutes
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and a bunch of
random ingredients
and I have fun.
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Cliff, you've done
Tournament of Champions
as well.
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That's one of those things
you go in with, you know,
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-very minimal
expectations, then...
-Yeah.
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-...sink or swim.
-Right.
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Oh. See I go into it with
really high expectations.
[chuckles]
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-So it's extra terrifying.
Yeah.
-Right. [chuckles]
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And then, Worst Cooks,
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you've done a few
different seasons now.
How was that?
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-Scary and amazing.
-[Bobby] Yeah.
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I've done, I think,
three seasons of it.
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I mean, you must've done it,
what, 15 years ago?
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Uh, take it easy.
I was paving the way for you.
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[all laughing]
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All right. Let's bring out
some chefs.
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Our first contender
was in a pop-punk band,
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for 15 years.
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-From Portland, Oregon,
Javier Canteras.
-[Bobby] Yeah!
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[audience cheering]
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[Brooke] Yeah!
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And our next contender
is putting El Paso, Texas
on the culinary map,
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Emiliano Marentes.
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-[Bobby] Yeah.
-[Brooke] Whoo!
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Those are tortillas. [laughs]
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Javier, Emiliano,
how's it going?
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-Good, how are you?
-How you doing, chef?
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-What's your goal tonight?
-To beat you, Bobby.
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-What about you?
-Beat both of you.
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-[chuckles]
-Well, yeah, 'cause obviously
you wanna get to me,
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but before that happens
you must go through
each other.
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I'm gonna give you
an ingredient
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and you must make that
the star of your dish.
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And tonight's ingredient is...
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This is my favorite part.
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...Castelvetrano olives.
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Love them.
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[Emiliano]
The Castelvetrano olive
is tricky,
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since I rarely use it
in any type of Mexican dishes.
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You know what this
reminds me of?
A martini.
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[chuckles]
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[Bobby] Twenty minutes
on the clock.
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Make sure you guys
are the king
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-of your Castelvetranos.
-[bell ringing]
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-[Cliff] Let's go!
-[metal clanking]
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[audience cheering]
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-I love these olives.
-Yeah. They're not
crazy salty,
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so they don't overwhelm
other things.
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So, I think the challenge
here is
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to make sure that
they stand out.
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I like the idea of making it
a component of a relish.
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Maybe a little garlic oil,
white anchovy,
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because they will still
stand out because
of that buttery
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-and floral nature.
-Yeah. Nice.
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[Javier]
Being in the world
of Spanish cooking,
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I do work with olives,
but not those in particular.
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[Cliff] Hey, Javier,
what are you making?
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You know, I'm gonna do
a olive piccata,
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-which is basically fancy
olive tapenade.
-Oh.
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Put that on some toast
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with some, uh,
spicy garlic shrimp
on top of that.
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Shrimp craves
something acidic,
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and cooks really,
really quickly.
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So, that's just gonna
work awesome together.
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All right, crowd.
Who's cheering for Javier?
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-[audience cheering]
-Yeah!
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I moved to Portland, Oregon
to pursue a career in music,
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but needed to pay the bills
so started working
in restaurants
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and ended up falling
in love with it.
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Throughout my entire career
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I've always played with
really unique flavors,
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drawing from
my Spanish roots.
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Today, I'm the chef
and owner of Urdaneta.
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Where we do a little bit
of a modern twist
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on the old tapas classics.
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Beating Bobby Flay
would make me feel like
I've made the right decision
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to cook food for a living.
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I know that Bobby's
really familiar with
Spanish flavors,
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but no one can top
a real Spaniard
in the kitchen.
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Emiliano, what do you got
going on over there?
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-I'm gonna make
Camarones a la Veracruzana.
-Nice.
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Sometimes I add black olives
to the tomato sauce,
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uh, but I'm gonna use
the Castelvetrano olives.
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First I'm gonna
char the onions,
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to get a nice flavor
on them.
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Then, I'm gonna add
the tomatoes and garlic.
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00:04:28,867 --> 00:04:30,834
-Shrimp and olives
and shrimp and olives?
-[Bobby] Yeah.
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[Emiliano] I grew up with
always being in the kitchen.
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Both my parents are
really great cooks.
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When I was 17, I started
working in a casino,
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eventually moving up to
chef de cuisine.
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In 2018, I decided to open up
my own establishment.
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Elemi's known for tacos
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and we make each tortilla
using imported corn
from Mexico.
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I've been featured in
Taste the Nation
with Padma Lakshmi.
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And in 2022,
I was nominated
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as a semi-finalist
for a James Beard
Outstanding Chef.
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Bobby, there's no time
to taco about it.
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I conquered El Paso,
now I'm conquering you.
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Let's give it up
for these guys.
Come on.
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So, I start the sauce
with garlic and shallot,
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cherry tomatoes and harissa.
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Javier, what are we
making over here?
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[Javier] Working on
some garlic shrimp.
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Gonna make tapenade
out of the olives.
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What else is going
in the tapenade?
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Some lemon, some harissa,
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and I'm gonna kinda marinate
the shrimp in olive juice.
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00:05:24,867 --> 00:05:26,000
[Cliff] All right.
You still have enough time?
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00:05:26,000 --> 00:05:28,467
-Yeah. Yeah, we'll see.
[chuckles]
-Okay. [chuckles]
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00:05:28,467 --> 00:05:32,066
-Emiliano, so this is
almost a Veracruz-style...
-Yeah. Exactly.
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I'm gonna incorporate
the Castelvetrano olives
in the sauce.
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And then I add capers,
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fresh oregano and cilantro.
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[Cliff] Watch your time.
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-He's hustling
over there, okay?
-I am. Thank you.
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[Cliff] Let's go, chefs.
You have 14 minutes.
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-Let's go!
-[audience cheering]
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[Cliff] So, Emiliano's
got his garlic
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and he's using
the olive as the base,
so there's a lot of tomato.
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They're both using
a lot of the same flavors.
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But, like, one is more
Mediterranean,
the other is Mexico.
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[Emiliano]
I'm gonna get the shrimp
and devein them.
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With the shrimp heads,
I'm gonna smash them
over the sauce,
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because the juice provides
an intense umami flavor.
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Now, I start working
on the piccata,
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with the olives, harissa,
garlic, and olive oil.
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After that, I toss
the shrimp into a bowl
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add a little bit
of olive juice
and I let that marinate.
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-Nine minutes, guys.
-[audience cheering]
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00:06:18,100 --> 00:06:19,500
What you have
going on over here?
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-I'm making this
Veracruz-style sauce.
-Okay.
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-[Emiliano] Gonna be a little
bit more rustic, not blended.
-[Brooke] Okay.
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So, if you make it past
this first round,
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how are you feeling
about Bobby?
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Actually I'm more confident
on that one than this one.
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-[Brooke] Good luck to you.
-Thank you. Appreciate it.
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Now I start toasting
the sourdough.
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00:06:34,166 --> 00:06:37,467
-Javier, how are you
feeling over here?
-[Javier] Feeling pretty good.
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So, I decide to put
the shrimp in the sauce
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with the shell
to impart more flavor.
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00:06:42,767 --> 00:06:44,300
-Olives are right over here.
-Yeah.
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00:06:44,300 --> 00:06:45,867
About to put some more
in this sauce right here.
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00:06:45,867 --> 00:06:47,100
[Brooke] And then
you're going on toast?
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00:06:47,100 --> 00:06:48,767
-[Javier] Going on toast.
-[Brooke] All right.
I like it.
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00:06:48,767 --> 00:06:50,567
Six minutes,
20 seconds left.
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00:06:55,166 --> 00:06:57,266
Oh, no.
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00:06:57,266 --> 00:07:00,967
My pan is really hot.
The olive oil caught on fire.
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00:07:00,967 --> 00:07:02,367
[Bobby] Yeah, the pan was,
like, basically burned
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00:07:02,367 --> 00:07:04,100
-before he put the shrimp in.
-Really hot.
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00:07:04,100 --> 00:07:06,000
It's not a big problem
because I need my shrimp
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00:07:06,000 --> 00:07:08,500
to sear quickly
in a really hot pan.
189
00:07:08,500 --> 00:07:10,467
And he just cooled it down
with some tequila.
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00:07:10,467 --> 00:07:12,000
[Emiliano]
It's a little herbaceous
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00:07:12,000 --> 00:07:14,166
and adds a little
complex flavor component.
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00:07:14,767 --> 00:07:16,500
I quickly start to
peel the shrimp,
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00:07:16,500 --> 00:07:18,266
put them back in the sauce,
194
00:07:18,266 --> 00:07:21,266
and then I toss
the shrimp heads
with a little bit of flour,
195
00:07:21,266 --> 00:07:22,867
and throw them in the fryer.
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00:07:22,867 --> 00:07:25,166
Three minutes to go, chefs.
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00:07:25,166 --> 00:07:27,767
Next, I'm working
on a salad with
a little bit of lime juice,
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00:07:27,767 --> 00:07:30,300
some radishes
and more olives.
199
00:07:30,300 --> 00:07:32,000
My sauce reduced
a little bit too much,
200
00:07:32,000 --> 00:07:33,967
but I have to start
plating my dish.
201
00:07:33,967 --> 00:07:35,700
I add the sauce
with the shrimp
202
00:07:35,700 --> 00:07:38,367
and then garnish it
with the salad.
203
00:07:38,367 --> 00:07:40,600
First, I put the sourdough
toast on the plate
204
00:07:40,600 --> 00:07:44,166
Then, I add
the olive piccata,
shrimp and the sauce.
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00:07:44,166 --> 00:07:46,000
-Ten!
-[Javier] Last,
I take the shrimp heads
206
00:07:46,000 --> 00:07:49,467
out of the fryer
and nestle them in
beside the toast.
207
00:07:49,467 --> 00:07:52,500
[all] Five. Four. Three.
208
00:07:52,500 --> 00:07:54,567
-[all] Two. One.
-[bell ringing]
209
00:07:54,567 --> 00:07:57,367
[audience cheering]
210
00:07:57,367 --> 00:07:58,533
[Bobby] Good job.
211
00:07:58,533 --> 00:08:00,767
I would've loved to have added
a little bit more shrimp stock
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00:08:00,767 --> 00:08:02,166
to the sauce to add volume,
213
00:08:02,166 --> 00:08:04,166
but I'm happy with
what I made in 20 minutes.
214
00:08:05,100 --> 00:08:08,500
I'm afraid the shrimp
is potentially the star,
215
00:08:08,500 --> 00:08:09,767
rather than the olive.
216
00:08:09,767 --> 00:08:12,867
But I'm confident I have
a really good shot at winning.
217
00:08:12,867 --> 00:08:14,266
-[audience cheering]
-Good job.
218
00:08:15,467 --> 00:08:16,400
[bell ringing]
219
00:08:17,767 --> 00:08:19,300
Both times I've been here,
I've beat Bobby.
220
00:08:19,300 --> 00:08:20,767
Let's keep this
track record going.
221
00:08:20,767 --> 00:08:22,567
It all comes down to
what you did
222
00:08:22,567 --> 00:08:25,467
to make
the Castelvetrano olives
the star of your dish.
223
00:08:25,467 --> 00:08:26,867
Chef Javier,
what did you make?
224
00:08:26,867 --> 00:08:29,367
Today, I made
spicy garlic shrimp,
olive piccata,
225
00:08:29,367 --> 00:08:31,433
fried shrimp head,
all on toast.
226
00:08:33,000 --> 00:08:37,000
The tomatoes and the onions
and the garlic are all
incredibly delicious.
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00:08:37,000 --> 00:08:39,567
I do find that they
overpower the olives,
228
00:08:39,567 --> 00:08:41,467
and that bread reads
a little bit greasy,
229
00:08:41,467 --> 00:08:43,100
but also incredibly flavorful.
230
00:08:43,100 --> 00:08:45,967
-I really like
the aggressive seasoning.
-Thank you.
231
00:08:45,967 --> 00:08:49,967
I do appreciate the dual usage
of the olive itself,
232
00:08:49,967 --> 00:08:52,767
but the shrimp could almost
not ever be there.
233
00:08:52,767 --> 00:08:55,367
-How about just the head.
-Absolutely,
just the fried head
234
00:08:55,367 --> 00:08:58,100
-would have been fantastic.
Always. Always. Always.
-So good.
235
00:08:58,100 --> 00:09:00,100
-Heard that.
-Emiliano, what did you make?
236
00:09:00,100 --> 00:09:02,333
I made
Camarones a la Veracruzana.
237
00:09:05,567 --> 00:09:08,667
You left them large,
so when you get
a bite with the olive,
238
00:09:08,667 --> 00:09:10,100
you definitely
taste the olive.
239
00:09:10,100 --> 00:09:12,367
But, you know, I feel like
it's slightly over-reduced.
240
00:09:12,367 --> 00:09:15,367
-Would've loved some
fresh acid in here.
-Thank you, Chef.
241
00:09:15,367 --> 00:09:17,867
The shrimp aren't
the star of this dish,
242
00:09:17,867 --> 00:09:19,967
-but they're very,
very well-executed.
-Yeah.
243
00:09:19,967 --> 00:09:22,734
The size of
your olives is fantastic.
244
00:09:22,734 --> 00:09:24,667
Similarly, it's taking
a back seat
245
00:09:24,667 --> 00:09:27,900
-to the over-reduced items
in the dish.
-Thank you, Chef.
246
00:09:29,100 --> 00:09:32,000
I was a little disappointed
that the sauce was
over-reduced.
247
00:09:32,000 --> 00:09:34,667
But I'm pretty happy
with the dish I put out.
248
00:09:34,667 --> 00:09:38,367
The chef moving forward
to beat Bobby tonight is...
249
00:09:42,467 --> 00:09:43,867
Chef Javier.
250
00:09:43,867 --> 00:09:46,166
-[audience cheering]
-Thanks for being here.
251
00:09:46,166 --> 00:09:47,467
[Emiliano] I don't know
if I agree with the decision,
252
00:09:47,467 --> 00:09:50,000
but I'm happy that I got to
showcase my style of cooking
253
00:09:50,000 --> 00:09:51,367
and my Mexican culture.
254
00:09:51,367 --> 00:09:53,834
So, Javier,
you're an aggressive seasoner,
255
00:09:53,834 --> 00:09:56,567
you have our faith that
you can take Bobby out.
256
00:09:56,567 --> 00:09:58,467
-I'm ready.
-♪ Yeah, yeah
Yeah, real quick ♪
257
00:09:58,467 --> 00:10:01,200
♪ I been going to the top
Yeah, real quick ♪
258
00:10:01,200 --> 00:10:02,867
♪ I'ma switch up on the spot♪
259
00:10:02,867 --> 00:10:04,767
-All right, Javier,
congratulations.
-Thank you.
260
00:10:04,767 --> 00:10:06,200
You got through round one,
how you feeling?
261
00:10:06,200 --> 00:10:08,467
-Feel really good.
-I'm really curious to see
what we're gonna cook tonight.
262
00:10:08,467 --> 00:10:11,100
-What's your signature dish?
-My signature dish is...
263
00:10:11,100 --> 00:10:13,867
♪ Real, real, real
Hit it real quick♪
264
00:10:13,867 --> 00:10:16,567
-...tortilla espanola.
-[audience] Ooh.
265
00:10:16,567 --> 00:10:18,300
-Okay.
-I don't know, I feel like
266
00:10:18,300 --> 00:10:21,834
-Bobby's probably made this
dish before, a few times.
-Yeah, a couple...
267
00:10:21,834 --> 00:10:23,467
I actually made one
a couple weeks ago.
268
00:10:23,467 --> 00:10:26,000
My girlfriend grew up
eating tortilla espanola.
269
00:10:26,000 --> 00:10:27,767
-Was she happy with it?
-No.
270
00:10:27,767 --> 00:10:29,467
[all laughing]
271
00:10:29,467 --> 00:10:31,000
[Cliff] Your 45 minutes
are on the clock,
272
00:10:31,000 --> 00:10:32,834
-and your time starts now.
-[Brooke] Whoo!
273
00:10:32,834 --> 00:10:34,200
[audience cheering]
274
00:10:34,200 --> 00:10:36,433
-[electricity buzzing]
-[metal clanking]
275
00:10:39,166 --> 00:10:42,867
Tortilla espanola.
So, this is a traditional
Spanish omelette.
276
00:10:42,867 --> 00:10:44,467
[Cliff] And it's three
simple ingredients.
277
00:10:44,467 --> 00:10:46,834
It's potato, egg,
and it's onion.
278
00:10:46,834 --> 00:10:49,567
And, you know,
chefs can add a variety
of ingredients to it,
279
00:10:49,567 --> 00:10:51,734
certain meats,
you know, like jamon.
280
00:10:51,734 --> 00:10:53,667
Or in Bobby's
case piquillo,
281
00:10:53,667 --> 00:10:57,100
-'cause he, you know,
loves piquillo peppers.
-[chuckles] Well said.
282
00:10:57,100 --> 00:11:00,734
You need flavor and texture
throughout that tortilla.
283
00:11:00,734 --> 00:11:03,567
And a lot of that comes from
how cooked or uncooked
284
00:11:03,567 --> 00:11:05,867
-those potatoes are.
-Correct.
285
00:11:05,867 --> 00:11:08,300
[Javier] Tortilla espanola
is my signature dish because
286
00:11:08,300 --> 00:11:11,367
it reflects a lot
of my childhood.
287
00:11:11,367 --> 00:11:14,967
It's just hands down one
of the most famous
tapas in Spain.
288
00:11:14,967 --> 00:11:18,300
I'm making a tortilla espanola
with piquillo peppers,
289
00:11:18,300 --> 00:11:21,667
crispy jamon serrano
and Marcona almond
goat cheese butter.
290
00:11:21,667 --> 00:11:24,867
First thing I do is start
chopping the onions,
291
00:11:24,867 --> 00:11:26,967
poblano peppers
and potatoes.
292
00:11:26,967 --> 00:11:29,467
-Javier, how many times
have you made this dish?
-[Javier] Yes.
293
00:11:29,467 --> 00:11:30,567
Thousands of times.
294
00:11:30,567 --> 00:11:32,266
Beating Bobby will prove
295
00:11:32,266 --> 00:11:35,033
that I can cook
on his level and win.
296
00:11:36,166 --> 00:11:38,367
[Bobby] So, my take on
this dish is fairly classic.
297
00:11:38,367 --> 00:11:40,300
I'm making a tortilla espanola
298
00:11:40,300 --> 00:11:42,900
with piquillo pepper pesto,
some crispy ham,
299
00:11:42,900 --> 00:11:44,567
and garlic-rubbed toast.
300
00:11:44,567 --> 00:11:46,667
The first thing I'm gonna do
is blanch the potatoes,
301
00:11:46,667 --> 00:11:48,200
just to kind of
soften them a little bit.
302
00:11:48,200 --> 00:11:51,900
-Generally, they're sliced
thinly and then sauteed.
-Yeah.
303
00:11:51,900 --> 00:11:54,100
All right.
I'm gonna go check out
what's going on back here.
304
00:11:54,100 --> 00:11:57,000
-Coming up on
37 minutes, everyone.
-[Javier] All right.
305
00:11:57,000 --> 00:11:59,367
[audience cheering]
306
00:11:59,367 --> 00:12:00,567
All right, Chef,
what do we have, oh.
307
00:12:00,567 --> 00:12:02,300
-Okay, so we have our
vegetable blanch here.
-Yeah, yeah
308
00:12:02,300 --> 00:12:04,200
Are you from the school where
you cook everything separate
309
00:12:04,200 --> 00:12:05,567
and then mix it
back together?
310
00:12:05,567 --> 00:12:07,000
I'm going everything
in the pan.
311
00:12:07,000 --> 00:12:09,667
-I feel like all the flavors
just meld well together.
-[Cliff] Yeah.
312
00:12:09,667 --> 00:12:11,567
And how much color do you
usually get on your potato?
313
00:12:11,567 --> 00:12:13,100
Uh, hardly any.
314
00:12:13,100 --> 00:12:15,467
Just make sure your seasoning
is just as aggressive
315
00:12:15,467 --> 00:12:17,467
-as it was in the first round.
-Yes, Chef.
316
00:12:17,467 --> 00:12:19,467
I season the potato mixture
317
00:12:19,467 --> 00:12:21,667
with a generous
amount of salt.
318
00:12:21,667 --> 00:12:23,567
Poaching all of
those ingredients,
319
00:12:23,567 --> 00:12:25,567
so that olive oil
can be absorbed,
320
00:12:25,567 --> 00:12:29,200
creates a really
creamy tortilla.
321
00:12:29,200 --> 00:12:31,467
[Bobby] So, in my eggs
I'm adding salt, pepper,
322
00:12:31,467 --> 00:12:33,200
butter, and some
Manchego cheese.
323
00:12:33,200 --> 00:12:36,266
You don't usually see that,
but I just wanna give it
some natural saltiness.
324
00:12:36,266 --> 00:12:38,200
Hey, Chef. So, what are
you doing over there?
You mixing eggs?
325
00:12:38,200 --> 00:12:39,567
-Whisking some eggs.
-How many eggs do you
have in there?
326
00:12:39,567 --> 00:12:41,100
Are you using the whole
flat of eggs?
Is that 30 eggs in there?
327
00:12:41,100 --> 00:12:43,100
That's a big tortilla.
Are you gonna
season these eggs?
328
00:12:43,100 --> 00:12:45,000
-Uh, yeah, they're seasoned.
Salt and pepper.
-Yeah?
329
00:12:45,000 --> 00:12:46,467
Bobby, is he
annoying you yet?
330
00:12:46,467 --> 00:12:47,967
-Very much so.
-Aw...
331
00:12:47,967 --> 00:12:50,100
-Are you gonna use piquillos?
-I'm gonna make
a piquillo pesto.
332
00:12:50,100 --> 00:12:52,467
-[record scratches]
-[laughs]
333
00:12:52,467 --> 00:12:54,967
[laughs] Give it up
for Bobby.
334
00:12:58,000 --> 00:13:00,066
So, Javier is cooking
everything all at once,
335
00:13:00,066 --> 00:13:02,967
-with very minimal color,
which is traditional.
-Right.
336
00:13:02,967 --> 00:13:05,166
Bobby has a little bit
of color on his onions.
337
00:13:05,166 --> 00:13:08,200
-He also has
larger pieces of potato.
-Okay.
338
00:13:08,200 --> 00:13:09,900
So, Javier's potatoes
are thinner?
339
00:13:09,900 --> 00:13:11,934
-They're diced potatoes. Yeah.
-Oh, they're diced. Okay.
340
00:13:13,100 --> 00:13:16,367
Jamon serrano is also called
serrano ham,
341
00:13:16,367 --> 00:13:20,200
and it's gonna give
this tortilla some
added saltiness.
342
00:13:20,200 --> 00:13:23,367
And then,
I put some garlic
in the pan with olive oil.
343
00:13:23,367 --> 00:13:27,166
I add brown sugar,
sherry vinegar,
and piquillo peppers,
344
00:13:27,166 --> 00:13:29,867
which are indigenous
to Spain.
345
00:13:29,867 --> 00:13:32,567
[Bobby] The potatoes
should be gluing
my eggs and onions together.
346
00:13:32,567 --> 00:13:35,300
So, I wanna make sure
I have enough layers
of potatoes in there.
347
00:13:35,300 --> 00:13:36,567
I mean, the biggest
challenge with this dish
348
00:13:36,567 --> 00:13:38,367
is getting it cooked
and getting it set.
349
00:13:38,367 --> 00:13:40,467
And then, you have to
be able to cut it.
I'm gonna cut mine.
350
00:13:40,467 --> 00:13:41,867
[Cliff] Bobby,
how you feeling about time?
351
00:13:41,867 --> 00:13:44,200
[Bobby] Not sure.
I have my tortilla
in the oven,
352
00:13:44,200 --> 00:13:45,567
just, you know,
we'll see what happens.
353
00:13:45,567 --> 00:13:47,567
Tortillas should never
hit the oven.
354
00:13:47,567 --> 00:13:49,166
-[Brooke] Ooh.
-[Cliff] No. Ooh.
355
00:13:49,166 --> 00:13:51,000
-Did you hear that, Bobby?
-Whatever.
356
00:13:51,000 --> 00:13:52,433
[both laughing]
357
00:13:53,667 --> 00:13:54,767
[bell ringing]
358
00:13:56,867 --> 00:13:58,867
-Bobby, is that
a piquillo pesto?
-[Bobby] Yes.
359
00:13:58,867 --> 00:14:00,266
One of my favorite sauces.
360
00:14:00,266 --> 00:14:03,400
So, it's piquillo peppers,
pine nuts, garlic,
361
00:14:03,400 --> 00:14:05,100
some Parmigiano
Reggiano cheese
362
00:14:05,100 --> 00:14:06,734
and then olive oil
and salt and pepper.
363
00:14:06,734 --> 00:14:08,400
[Brooke] I hate
showing up empty-handed.
364
00:14:08,400 --> 00:14:11,066
Bobby is not
a fan of cupcakes,
but my goal today...
365
00:14:11,066 --> 00:14:12,867
-Who doesn't like a cupcake?
-...is to change his mind.
366
00:14:12,867 --> 00:14:14,667
[Cliff] Please have him
eat his way through.
367
00:14:16,467 --> 00:14:17,734
[Brooke] Twenty-eight
minutes left.
368
00:14:17,734 --> 00:14:19,600
I figured I'd bring you
some cupcakes,
369
00:14:19,600 --> 00:14:22,600
-'cause I know how
you love them so much.
-[chuckles]
370
00:14:22,600 --> 00:14:25,467
-Look. Down.
-You're going down
371
00:14:25,467 --> 00:14:28,200
-Bobby. [laughs]
-Bobby, that's your name.
[laughs]
372
00:14:28,200 --> 00:14:30,600
All right. Ooh, that one's
filled with marshmallow.
373
00:14:30,600 --> 00:14:33,967
You like red velvet, right?
Funfetti with
chocolate frosting.
374
00:14:33,967 --> 00:14:35,767
Ooh, what about
vanilla frosting?
375
00:14:35,767 --> 00:14:38,000
Ooh, that one's strawberry.
Oh, carrot cake.
376
00:14:38,000 --> 00:14:39,467
[Bobby] Actually
the carrot cake
is very good, too.
377
00:14:39,467 --> 00:14:40,500
-It is.
-And the coconut
is good, too.
378
00:14:40,500 --> 00:14:42,000
-You know what's
even better?
-No.
379
00:14:42,000 --> 00:14:43,200
The fact that
you've just wasted
380
00:14:43,200 --> 00:14:44,734
-four minutes
trying cupcakes.
-I know.
381
00:14:44,734 --> 00:14:46,000
-It's okay.
-[audience laughing]
382
00:14:46,000 --> 00:14:48,867
Next, I get some
serrano-style ham,
throw it in the fryer.
383
00:14:48,867 --> 00:14:50,166
This is gonna add
a little texture
384
00:14:50,166 --> 00:14:52,266
and a little bit of that
saltiness from the pork.
385
00:14:52,266 --> 00:14:55,367
-Javier, so your potatoes
are in that olive oil?
-[Javier] Yes.
386
00:14:55,367 --> 00:14:57,266
And then, cook it in that?
387
00:14:57,266 --> 00:14:59,200
-I'm actually gonna make
little individual tortillas.
-Oh.
388
00:14:59,200 --> 00:15:00,467
-Do you wanna keep
that a secret?
-I do.
389
00:15:00,467 --> 00:15:01,734
[Brooke] Is that
cream cheese?
390
00:15:01,734 --> 00:15:04,500
Gonna do a goat cheese
Marcona almond butter.
391
00:15:04,500 --> 00:15:07,767
I have Marcona almonds,
which are Spanish almonds,
392
00:15:07,767 --> 00:15:11,367
buttermilk,
Spanish goat cheese,
and cream cheese.
393
00:15:11,367 --> 00:15:13,767
I cook the food of my family
and my country,
394
00:15:13,767 --> 00:15:16,300
and I'm gonna bring
this win home for them.
395
00:15:16,300 --> 00:15:19,667
-[Brooke] Twenty-two
minutes left.
-[audience cheering]
396
00:15:20,200 --> 00:15:21,567
Javier looks great.
397
00:15:21,567 --> 00:15:25,467
He must've been able to impart
so much flavor into
the actual potatoes.
398
00:15:25,467 --> 00:15:28,867
Which by boiling the potatoes,
Bobby was not able
399
00:15:28,867 --> 00:15:30,600
to impart any flavor,
except for salt.
400
00:15:30,600 --> 00:15:33,667
-But flavor profiles,
they're very similar.
-Similar.
401
00:15:33,667 --> 00:15:36,767
So, now I think it's gonna be
a matter of execution.
402
00:15:36,767 --> 00:15:38,767
[Javier] After I crack
all the eggs I need,
403
00:15:38,767 --> 00:15:40,967
I season them with salt
and whisk them.
404
00:15:40,967 --> 00:15:43,600
Throwing in the potatoes
really hot into the eggs
405
00:15:43,600 --> 00:15:46,300
almost starts to kinda create
this creamy custard.
406
00:15:46,300 --> 00:15:50,500
-It's a absolute sin
to have a tortilla that's dry.
-Yes! Thank you.
407
00:15:50,500 --> 00:15:53,500
I really can appreciate
the individual tortillas.
408
00:15:53,500 --> 00:15:55,734
[Brooke] Because he's like,
"A tortilla should never
hit the oven."
409
00:15:55,734 --> 00:15:58,867
This is his method of getting
it cooked fast enough.
410
00:15:58,867 --> 00:16:01,500
So, I'm making some crostini,
so I'm slicing a baguette,
411
00:16:01,500 --> 00:16:03,500
splattering it with some
extra-virgin olive oil,
412
00:16:03,500 --> 00:16:06,500
some salt and pepper
and I toast it in
the salamander.
413
00:16:06,500 --> 00:16:09,100
[Javier] The art of flipping
the tortilla espanola,
414
00:16:09,100 --> 00:16:10,567
it's a pretty serious thing.
415
00:16:10,567 --> 00:16:14,400
It's that perfect time where
the egg is creamy
and custardy,
416
00:16:14,400 --> 00:16:15,967
but not overcooked.
417
00:16:15,967 --> 00:16:18,867
-Javier. Oh, those look great.
-[Javier] Not to shabby.
418
00:16:18,867 --> 00:16:20,767
-So, we're coming up
on 14 minutes even...
-Heard that.
419
00:16:20,767 --> 00:16:22,967
...let's just make sure
that they are cooked through.
420
00:16:22,967 --> 00:16:25,467
-Your garnishes
are lovely on top.
-Heard that.
421
00:16:25,467 --> 00:16:28,367
-Give it up for
Javier, please. Thank you!
-[Javier] Yeah, come on!
422
00:16:28,367 --> 00:16:29,867
[Cliff] Come on!
Hey, Chef.
423
00:16:29,867 --> 00:16:32,467
-It's so beautiful.
You're doing such a great job.
-Thank you so much.
424
00:16:32,467 --> 00:16:36,000
Give it up for Bobby!
Wait, are you really gonna
throw that in the blaster?
425
00:16:36,000 --> 00:16:38,967
-[Bobby] Gotta cool it down.
-Do you want the outside
of that to be slightly frozen?
426
00:16:38,967 --> 00:16:41,767
-[Bobby] No, just nice
and room temperature.
-[man] Yeah, Bobby!
427
00:16:41,767 --> 00:16:43,667
-[Bobby] Yeah.
-Yeah, Bobby.
428
00:16:46,600 --> 00:16:48,867
Bobby's making, uh,
a gigantic souffle.
429
00:16:48,867 --> 00:16:50,200
Throwing it in
the blast chiller,
430
00:16:50,200 --> 00:16:52,100
can also have the effect
of just like [exhales]
431
00:16:52,100 --> 00:16:53,567
-sinking the whole thing.
-Right.
432
00:16:54,734 --> 00:16:57,266
We've got three minutes.
Let's get everything
on the plate.
433
00:16:57,266 --> 00:17:00,500
Now, because these are
individual tortillas,
434
00:17:00,500 --> 00:17:02,734
I can't see what
the middle looks like,
435
00:17:02,734 --> 00:17:04,567
but I know that
they're gonna be perfect.
436
00:17:04,567 --> 00:17:07,266
So, I put it on top of
the Marcona almond
goat cheese butter,
437
00:17:07,266 --> 00:17:10,300
add the piquillo peppers
with the crispy garlic,
438
00:17:10,300 --> 00:17:13,133
crispy serrano ham,
some micro greens,
and done.
439
00:17:14,867 --> 00:17:16,600
[Bobby] I'm just happy to
get mine out of the pan,
440
00:17:16,600 --> 00:17:18,867
cut into actual wedges,
and on to the plate.
441
00:17:18,867 --> 00:17:21,567
I put some piquillo pesto
on top of the tortilla.
442
00:17:21,567 --> 00:17:24,667
I put the crispy ham
into the piquillo pesto,
so it stands up,
443
00:17:24,667 --> 00:17:26,967
and then I rub the crostini
with some fresh garlic,
444
00:17:26,967 --> 00:17:28,767
and then some
chives on top.
445
00:17:28,767 --> 00:17:31,467
-[audience] Ten. Nine. Eight.
-[Bobby] A little extra-virgin
olive oil over all of it.
446
00:17:31,467 --> 00:17:33,500
-That's it. Very simple.
-Six.
447
00:17:33,500 --> 00:17:36,867
[all] Five. Four. Three.
448
00:17:36,867 --> 00:17:38,767
Two. One.
449
00:17:38,767 --> 00:17:41,400
-[audience cheering]
-[Brooke] Whoo!
450
00:17:41,400 --> 00:17:44,500
[Javier] Bobby brings big,
bold flavors for a living,
451
00:17:44,500 --> 00:17:47,200
so after seeing his dish
I'm kinda thinking,
452
00:17:47,200 --> 00:17:49,867
is this a closer match
than I thought?
453
00:17:49,867 --> 00:17:52,467
[Bobby] I think it's gonna
come down to
execution and seasoning,
454
00:17:52,467 --> 00:17:54,300
'cause we both have
the same ingredients.
455
00:17:54,300 --> 00:17:55,367
So, we'll see what happens.
456
00:17:55,367 --> 00:17:57,533
-Beautiful job.
-You too. Thank you, Chef.
457
00:18:01,400 --> 00:18:03,400
So, tonight's challenge
was tortilla espanola.
458
00:18:03,400 --> 00:18:06,100
Bobby, Javier, we'd like to
introduce you to the judges.
459
00:18:06,100 --> 00:18:08,567
The director of
the NYU Food Lab,
460
00:18:08,567 --> 00:18:10,200
Lourdes Castro.
461
00:18:10,200 --> 00:18:13,066
Co-founder of
Leaves and Loaves Goods,
462
00:18:13,066 --> 00:18:14,500
David Santos.
463
00:18:14,500 --> 00:18:18,066
Cookbook author
and VP of Culinary
at Dos Caminos,
464
00:18:18,066 --> 00:18:20,934
-Ariel Fox.
-[audience cheering]
465
00:18:22,100 --> 00:18:24,367
Judges, please start
with the first plate
in front of you.
466
00:18:29,567 --> 00:18:31,367
It's really beautiful,
it's very inviting.
467
00:18:31,367 --> 00:18:33,400
The onions
are nicely sauteed.
468
00:18:33,400 --> 00:18:36,367
And then, the piquillo pesto
adds a nice sharpness.
469
00:18:36,367 --> 00:18:38,867
But there is quite
a bit of garlic,
a little bit too much.
470
00:18:38,867 --> 00:18:42,734
And there's a little bit
of oil kinda puddled
underneath my crouton.
471
00:18:43,567 --> 00:18:47,166
The color really pops from
the piquillo pesto.
472
00:18:47,166 --> 00:18:49,100
The flavor is really good,
473
00:18:49,100 --> 00:18:52,567
the cook is super moist,
and the egg's nice and set.
474
00:18:52,567 --> 00:18:55,300
I thought maybe the garlic
was a little too assertive,
475
00:18:55,300 --> 00:18:58,166
and I didn't need to have
that crispy ham.
476
00:18:58,166 --> 00:19:00,834
I would've really liked to see
maybe some fresh ham.
477
00:19:01,967 --> 00:19:04,667
I'm a garlic fan,
so I actually
really liked the sauce.
478
00:19:04,667 --> 00:19:07,667
I think it has a brightness
to it that the dish needs.
479
00:19:07,667 --> 00:19:09,867
I'm a huge
Manchego cheese fan,
480
00:19:09,867 --> 00:19:12,100
so I love that this
was used in this dish.
481
00:19:12,100 --> 00:19:15,767
But I had a few
undercooked potatoes in mine.
482
00:19:15,767 --> 00:19:18,100
Thank you, judges.
We're gonna have you
switch your plates now.
483
00:19:25,767 --> 00:19:27,667
There's just something
adorable about having
484
00:19:27,667 --> 00:19:29,867
your own
little personal tortilla.
485
00:19:29,867 --> 00:19:31,767
It's cooked really beautiful,
486
00:19:31,767 --> 00:19:35,066
potato, everything's kind of
soft and creamy inside.
487
00:19:35,066 --> 00:19:37,867
The goat cheese
almond crema,
488
00:19:37,867 --> 00:19:40,667
really, really nice,
but I didn't like the jamon.
489
00:19:40,667 --> 00:19:42,500
The flavor is
just a little off.
490
00:19:42,500 --> 00:19:45,166
It's just kind of
not doing it for me.
491
00:19:45,166 --> 00:19:47,200
[Lourdes]
Well, I love that you get
your own little tortilla.
492
00:19:47,200 --> 00:19:49,367
The texture
is totally on point,
493
00:19:49,367 --> 00:19:51,200
and it's perfectly seasoned.
494
00:19:51,200 --> 00:19:53,667
I really, really do love
the piquillo peppers.
495
00:19:53,667 --> 00:19:55,066
The ham, it's quite nice,
496
00:19:55,066 --> 00:19:58,066
but the goat cheese,
it's putting me off a bit.
497
00:19:58,066 --> 00:20:01,500
Visually, it's not as,
uh, vibrant for me.
498
00:20:01,500 --> 00:20:05,300
But the texture and seasoning
inside is spot on.
499
00:20:05,300 --> 00:20:07,767
I was very surprised
that this was goat cheese,
500
00:20:07,767 --> 00:20:09,867
but I think it goes
really well
501
00:20:09,867 --> 00:20:12,333
with the acidity on
the piquillo peppers
on the top.
502
00:20:13,200 --> 00:20:15,367
So, judges,
there can able be one winner.
503
00:20:15,367 --> 00:20:17,166
Please take a vote.
504
00:20:17,166 --> 00:20:19,767
Feels like my heart is just
pounding out of my chest.
505
00:20:19,767 --> 00:20:23,133
It's taking an eternity
to get the answer.
506
00:20:24,166 --> 00:20:25,634
And the winner is...
507
00:20:28,500 --> 00:20:30,667
Javier, you just beat
Bobby Flay!
508
00:20:30,667 --> 00:20:32,467
[audience cheering]
509
00:20:32,467 --> 00:20:36,166
I can't believe that I
just beat Bobby Flay.
510
00:20:36,166 --> 00:20:38,266
-Congratulations.
-[Javier] I wanted to
prove to myself
511
00:20:38,266 --> 00:20:40,033
that I can cook
on Bobby's level,
512
00:20:40,033 --> 00:20:42,634
an Iron Chef's level,
and today I proved that.
513
00:20:42,867 --> 00:20:44,433
[laughing]
514
00:20:45,200 --> 00:20:46,967
[Bobby] Enjoy it.
515
00:20:46,967 --> 00:20:49,567
-Congratulations.
Congratulations.
-Congratulations.
516
00:20:49,567 --> 00:20:51,166
-[Brooke] Thank you.
-[Cliff] You are
still undefeated.
517
00:20:51,166 --> 00:20:53,100
-Oh, yes!
-Isn't it so great?
518
00:20:53,100 --> 00:20:57,400
-I'm Javier Canteras
and I just beat Bobby Flay!
-[audience cheering]