1 00:00:00,667 --> 00:00:02,000 I'm Bobby Flay. 2 00:00:02,000 --> 00:00:03,567 Each week, one brave chef 3 00:00:03,567 --> 00:00:05,600 will try to take me down in my house. 4 00:00:05,600 --> 00:00:07,767 -I'm not worried about Bobby. -What? 5 00:00:07,767 --> 00:00:09,467 -Ooh. -[Bobby] This culinary battle 6 00:00:09,467 --> 00:00:11,467 is gonna shake down in two rounds. 7 00:00:11,467 --> 00:00:12,867 Round one. To get to me, 8 00:00:12,867 --> 00:00:15,000 two contenders have to go through each other 9 00:00:15,000 --> 00:00:17,100 using an ingredient of my choice. 10 00:00:17,100 --> 00:00:18,367 Let's do it! 11 00:00:18,367 --> 00:00:20,000 [Bobby] Two people that know me well, 12 00:00:20,000 --> 00:00:22,634 will decide who's got the skills to beat me. 13 00:00:23,200 --> 00:00:24,800 Round two, I go head-to-head 14 00:00:24,800 --> 00:00:26,100 with the winning contender. 15 00:00:26,100 --> 00:00:27,967 It's their turn to surprise me 16 00:00:27,967 --> 00:00:29,900 -with their signature dish. -[man] Yo! 17 00:00:29,900 --> 00:00:32,567 -♪ Friendly competition ♪ -Is that distracting? 18 00:00:32,567 --> 00:00:35,166 -This is gonna be the first one I don't finish. -Flay's in trouble! 19 00:00:35,166 --> 00:00:36,867 -Whoo! -[Bobby Flay] Bottom line... 20 00:00:36,867 --> 00:00:39,066 -No! -...everyone's out to beat me. 21 00:00:40,767 --> 00:00:42,567 [bell dinging] 22 00:00:42,567 --> 00:00:45,066 All right, can I count on you for some good vibes tonight? 23 00:00:45,066 --> 00:00:46,367 [audience cheering] 24 00:00:46,367 --> 00:00:48,567 Please welcome two people who will not 25 00:00:48,567 --> 00:00:50,634 be sending good vibes my way. 26 00:00:51,467 --> 00:00:53,367 Samantha Bee and my good friend, 27 00:00:53,367 --> 00:00:55,100 Chef Michael Symon. 28 00:00:55,100 --> 00:00:57,166 [audience cheering] 29 00:01:07,967 --> 00:01:10,266 It is so exciting for me to be here. 30 00:01:10,266 --> 00:01:12,567 I am, honestly, so happy that you're here. 31 00:01:12,567 --> 00:01:14,266 I've been wanting you to come here 32 00:01:14,266 --> 00:01:16,166 -since we started the show. -Oh, my God! 33 00:01:16,166 --> 00:01:18,467 You've always been on "I wish I could get her list." 34 00:01:18,467 --> 00:01:21,767 -I'm gonna bring so much aggression here today. -[Bobby laughs] 35 00:01:21,767 --> 00:01:23,066 So I hope everybody's ready. 36 00:01:23,066 --> 00:01:25,066 -You bringing the pain? -That's it. 37 00:01:25,066 --> 00:01:26,467 So, Michael, what are you up to? 38 00:01:26,467 --> 00:01:29,600 I just... I'm feeling good for no apparent reason about today's show. 39 00:01:29,600 --> 00:01:31,266 -I feel good about it too. -[Michael] Yeah. 40 00:01:31,266 --> 00:01:33,767 -I feel like we really have a good rapport going on here. -We have good chemistry. 41 00:01:33,767 --> 00:01:36,667 -We have good chemistry. -Yeah, there's something magic about us. 42 00:01:36,667 --> 00:01:37,667 [laughs] 43 00:01:37,667 --> 00:01:38,934 All right. Let's bring on some chefs. 44 00:01:39,800 --> 00:01:41,700 Tonight, you are not the only one 45 00:01:41,700 --> 00:01:43,467 that knows they're way around a chile. 46 00:01:43,467 --> 00:01:45,700 From San Jose, California, 47 00:01:45,700 --> 00:01:48,433 here's the executive chef of Zona Rosa, 48 00:01:48,767 --> 00:01:50,266 Johnny Alvarez. 49 00:01:50,266 --> 00:01:52,800 [audience cheering] 50 00:01:52,800 --> 00:01:55,166 [Michael chuckles] 51 00:01:57,000 --> 00:01:58,000 Nice. 52 00:01:58,000 --> 00:01:59,900 Our next contender is here to prove, 53 00:01:59,900 --> 00:02:02,467 that everything is bigger in Texas. 54 00:02:02,467 --> 00:02:05,467 -[Bobby chuckles] -Coming in hot from Houston, 55 00:02:05,467 --> 00:02:08,567 the executive chef of Traveler's Table, 56 00:02:08,567 --> 00:02:11,166 Stanton Bundy! 57 00:02:11,166 --> 00:02:14,500 [audience cheering] 58 00:02:14,500 --> 00:02:15,567 [Michael] Whoa. 59 00:02:15,567 --> 00:02:17,433 -You just got stomped. -Okay. 60 00:02:21,367 --> 00:02:24,000 Johnny, Stanton, welcome. What's your goal tonight? 61 00:02:24,000 --> 00:02:26,867 Man, my goal is to come up here, kick your tail, 62 00:02:26,867 --> 00:02:28,367 let my girls see me on TV, 63 00:02:28,367 --> 00:02:30,467 and show off some of my Texas style. 64 00:02:30,467 --> 00:02:32,367 -[chuckles] -[audience cheering] 65 00:02:33,800 --> 00:02:34,767 How about you? 66 00:02:34,767 --> 00:02:36,400 I actually prepared a little rap for you. 67 00:02:36,400 --> 00:02:38,567 -[Bobby] You prepared a rap for me? -[Johnny] Yes, sir. 68 00:02:38,567 --> 00:02:41,100 ♪ My name is Chef Johnny See I'm from the Bay♪ 69 00:02:41,100 --> 00:02:43,767 ♪ Those onions over there They're about to get sauteed♪ 70 00:02:43,767 --> 00:02:45,567 ♪ You don't finish In 45 minutes ♪ 71 00:02:45,567 --> 00:02:47,767 ♪ Slice That's a Bobby Filet♪ 72 00:02:47,767 --> 00:02:49,767 -[Michael chuckles] -[audience cheering] 73 00:02:50,467 --> 00:02:51,867 [Bobby] Okay. 74 00:02:51,867 --> 00:02:53,867 Here's what's gonna happen. I'm gonna put 20 minutes on the clock. 75 00:02:53,867 --> 00:02:56,567 and you must make an ingredient of my choice 76 00:02:56,567 --> 00:02:58,467 the star of your dish. 77 00:02:58,467 --> 00:03:00,300 This is a very, very difficult ingredient. 78 00:03:00,300 --> 00:03:01,567 You've never seen this before. 79 00:03:03,066 --> 00:03:04,133 Chicken breast. 80 00:03:06,266 --> 00:03:08,767 [Michael laughing] 81 00:03:08,767 --> 00:03:10,600 All right, guys, 20 minutes on the clock. 82 00:03:10,600 --> 00:03:12,100 -Let's do it. -[bell ringing] 83 00:03:12,100 --> 00:03:13,667 [electricity buzzing] 84 00:03:18,100 --> 00:03:20,066 -Chicken breast. -Chicken breast. 85 00:03:20,066 --> 00:03:21,700 Listen, chicken breast can be dry. 86 00:03:21,700 --> 00:03:24,500 So you have to bring the flavor and make sure you cook it right. 87 00:03:24,500 --> 00:03:26,266 I think I would do some kind of fried chicken. 88 00:03:26,266 --> 00:03:28,400 -Fried chicken is the best dish ever. -[Michael] It's so good. 89 00:03:28,400 --> 00:03:31,700 Is there a way that you can contractually obligate them to make fried chicken? 90 00:03:31,700 --> 00:03:34,567 -Because now I really, really want... -[Michael laughing] 91 00:03:34,567 --> 00:03:35,567 ...fried chicken. 92 00:03:35,567 --> 00:03:37,367 A lot of people don't know this, but in Texas, 93 00:03:37,367 --> 00:03:39,867 there's actually a huge amount of German influence. 94 00:03:39,867 --> 00:03:41,900 So, I'm making pan-fried chicken schnitzel, 95 00:03:41,900 --> 00:03:44,800 with hot sauce butter, mushrooms and a fried egg. 96 00:03:44,800 --> 00:03:47,767 Schnitzel is a piece of meat that's been pounded out and fried. 97 00:03:47,767 --> 00:03:50,100 And I'm ready to get this challenge started. 98 00:03:50,100 --> 00:03:52,667 I grew up in a real small town called Hico, Texas. 99 00:03:52,667 --> 00:03:55,166 When I was 16, I started working at my dad's restaurant, 100 00:03:55,166 --> 00:03:56,867 just fell in love with it at that point. 101 00:03:56,867 --> 00:03:59,367 So, after culinary school I moved to New Orleans, 102 00:03:59,367 --> 00:04:01,066 started working at Emeril's restaurant. 103 00:04:01,066 --> 00:04:02,767 I thought that was pretty awesome. 104 00:04:02,767 --> 00:04:04,200 Today, I'm the executive chef 105 00:04:04,200 --> 00:04:06,400 of Traveler's Table in Houston, Texas. 106 00:04:06,400 --> 00:04:07,667 I'm a very Southern chef, 107 00:04:07,667 --> 00:04:10,667 Tex-Mex, a lot of the Creole influences, the Gulf Coast. 108 00:04:10,667 --> 00:04:11,767 I love it all. 109 00:04:11,767 --> 00:04:14,266 I'm here to win this for my wife and my two daughters. 110 00:04:14,266 --> 00:04:15,567 They are my whole world. 111 00:04:15,567 --> 00:04:16,800 If I beat Bobby Flay, 112 00:04:16,800 --> 00:04:18,467 they're gonna be screaming and freaking out. 113 00:04:18,467 --> 00:04:20,100 It's gonna be over the top. 114 00:04:20,100 --> 00:04:21,400 Johnny, what are you doing? 115 00:04:21,400 --> 00:04:24,266 I'm making a traditional pollo zarandeado. 116 00:04:24,266 --> 00:04:26,800 -The king of adobo is here. -[chuckles] 117 00:04:26,800 --> 00:04:30,266 [Johnny] I'm making pollo zarandeado with a heirloom pico de gallo. 118 00:04:30,266 --> 00:04:32,467 I season my chicken breast with salt and pepper, 119 00:04:32,467 --> 00:04:34,400 and get it right on to the grill. 120 00:04:34,400 --> 00:04:37,100 Zarandeado is the red adobo marinade. 121 00:04:37,100 --> 00:04:38,667 I'm using ancho chilies, 122 00:04:38,667 --> 00:04:40,800 guajillo chilies, and cumin. 123 00:04:40,800 --> 00:04:43,233 Johnny is cooking with lots of verve. 124 00:04:44,667 --> 00:04:46,567 [Johnny] Cooking is in my blood. 125 00:04:46,567 --> 00:04:49,367 By the age of 12, I was the executive tortilla boy 126 00:04:49,367 --> 00:04:50,967 at my sister's restaurant. 127 00:04:50,967 --> 00:04:52,266 After culinary school, 128 00:04:52,266 --> 00:04:54,767 I worked at multiple Michelin star restaurants, 129 00:04:54,767 --> 00:04:57,467 which taught me how to elevate Mexican cooking 130 00:04:57,467 --> 00:04:58,767 to new heights. 131 00:04:58,767 --> 00:05:01,767 Zona Rosa is a modern, Mexican kitchen, 132 00:05:01,767 --> 00:05:04,700 with influences from Japanese cooking, 133 00:05:04,700 --> 00:05:07,567 while still doing traditional Mexican dishes. 134 00:05:07,567 --> 00:05:09,367 I'm only 27 years old, 135 00:05:09,367 --> 00:05:12,066 but beating Bobby Flay would prove to anyone 136 00:05:12,066 --> 00:05:14,600 that if you want it, you can achieve it. 137 00:05:14,600 --> 00:05:16,000 All right. Let's hear it for Johnny! 138 00:05:16,000 --> 00:05:18,300 A chicken breast this size, with the bone in, 139 00:05:18,300 --> 00:05:20,867 is gonna take at least 15 minutes to cook. 140 00:05:20,867 --> 00:05:22,967 [Stanton Bundy] I wanna make sure that my chicken is nice and thin, 141 00:05:22,967 --> 00:05:24,266 so it gets fully cooked. 142 00:05:24,266 --> 00:05:26,000 All right. We got 15 minutes, guys. 143 00:05:26,000 --> 00:05:28,300 -Fifteen! -Fifteen minutes. Heard that. 144 00:05:28,300 --> 00:05:30,800 [Michael] Stanton, you keep cooking, I'm not gonna bother you. 145 00:05:30,800 --> 00:05:33,667 -What are you making, my friend? -So, I'm gonna do a little bit 146 00:05:33,667 --> 00:05:35,667 of fried chicken, essentially, but it's schnitzel. 147 00:05:35,667 --> 00:05:37,367 -Fried schnitzel. -Oh. I love a schnitzel. 148 00:05:37,367 --> 00:05:39,200 With fried eggs, some wilted greens. 149 00:05:39,200 --> 00:05:41,233 [Michael] Bobby, don't you have any mallets in this place? 150 00:05:41,700 --> 00:05:43,100 Do I have a mallet? 151 00:05:43,100 --> 00:05:44,667 It was staring right at me. 152 00:05:44,667 --> 00:05:47,000 [Michael] All right, brother. Good luck. 153 00:05:47,000 --> 00:05:49,367 [Johnny] I get my chilies and garlic into the blender, 154 00:05:49,367 --> 00:05:51,500 and lime juice for the acidity to cut it. 155 00:05:51,500 --> 00:05:52,867 All right, Johnny. What do you got going? 156 00:05:52,867 --> 00:05:55,700 So, it's pretty much a red adobo with garlic, 157 00:05:55,700 --> 00:05:57,767 -chile ancho, and ton of spices. -[Michael] Yup. 158 00:05:57,767 --> 00:05:59,166 And you got your chicken cooking already? 159 00:05:59,166 --> 00:06:01,266 -Yes, Chef. It's in the oven right now. -[Michael] Beautiful. 160 00:06:01,266 --> 00:06:02,867 Go get 'em. 161 00:06:02,867 --> 00:06:05,100 [Stanton] Once my chicken is dredged with the breadcrumbs, 162 00:06:05,100 --> 00:06:06,967 I get it into the pan and start frying. 163 00:06:06,967 --> 00:06:09,900 [Michael] Whew. They both look like delicious dishes. 164 00:06:09,900 --> 00:06:12,600 Sometimes I just can't get enough crunchy food. 165 00:06:12,600 --> 00:06:14,467 But sometimes, I can't get enough spice. [chuckles] 166 00:06:14,467 --> 00:06:15,567 [Johnny] The clock is ticking. 167 00:06:15,567 --> 00:06:17,400 Let's get this chicken basting. 168 00:06:17,400 --> 00:06:19,166 [Samantha] I'm gonna go check on Stanton. 169 00:06:19,166 --> 00:06:21,700 [Stanton] To go with my fried chicken, I'm making a butter hot sauce. 170 00:06:21,700 --> 00:06:23,767 I set up a pan with white wine, hot sauce, 171 00:06:23,767 --> 00:06:25,667 heavy cream, and butter. 172 00:06:25,667 --> 00:06:27,767 Stanton, I feel like you got the message. 173 00:06:27,767 --> 00:06:30,100 -[Stanton chuckles] -That is bubbling away, it looks delicious. 174 00:06:30,100 --> 00:06:31,567 Are you worried about Johnny? 175 00:06:31,567 --> 00:06:34,266 -[Stanton] Uh, I plan on kicking his butt. -[Samantha] Okay. 176 00:06:34,266 --> 00:06:36,300 -Johnny, what have you got going on here? -[Johnny] Yes, ma'am. 177 00:06:36,300 --> 00:06:38,266 Right now, I'm gonna make a simple pico de gallo 178 00:06:38,266 --> 00:06:39,767 with a little bit of jicama. 179 00:06:39,767 --> 00:06:42,900 The pico de gallo's gonna add a lot of freshness and brightness. 180 00:06:42,900 --> 00:06:44,867 [Samantha] Look at this. The speed. 181 00:06:44,867 --> 00:06:46,467 -The ferocity. -Yes, ma'am. 182 00:06:46,467 --> 00:06:47,600 You're cooking with verve. 183 00:06:47,600 --> 00:06:48,967 That's what we're saying over there. 184 00:06:48,967 --> 00:06:50,100 -You're cooking with verve. -[Bobby chuckles] 185 00:06:50,100 --> 00:06:52,233 Coming up on five minutes left. 186 00:06:53,100 --> 00:06:54,300 [Stanton] To go with my schnitzel, 187 00:06:54,300 --> 00:06:56,767 I'm just gonna do a little bit of sauteed wilted greens 188 00:06:56,767 --> 00:06:59,000 with garlic, shallot, and some mushrooms. 189 00:06:59,000 --> 00:07:01,367 I'm just hungry and I'm ready. 190 00:07:01,367 --> 00:07:02,867 [Johnny] I go to check on my chicken breast, 191 00:07:02,867 --> 00:07:04,300 and they're still not done. 192 00:07:04,300 --> 00:07:05,767 I am really starting to panic. 193 00:07:06,767 --> 00:07:09,000 I wanna top my dish off with a fried egg. 194 00:07:09,000 --> 00:07:11,300 You guys have about a minute to go. 195 00:07:11,300 --> 00:07:14,600 I know I need every second to get this chicken cooked through. 196 00:07:14,600 --> 00:07:16,300 [Stanton] I get my chicken on the plate, 197 00:07:16,300 --> 00:07:17,767 throw on the bitter greens, 198 00:07:17,767 --> 00:07:19,867 and a little bit of the hot butter sauce. 199 00:07:19,867 --> 00:07:22,100 Then I realize, my eggs are all stuck together 200 00:07:22,100 --> 00:07:24,000 and I need to figure out a plan, fast. 201 00:07:24,000 --> 00:07:25,667 Come on, Stanton. 202 00:07:25,667 --> 00:07:27,567 -Get the food on the plate! -[Michael] Johnny doesn't have food on the plate either. 203 00:07:27,567 --> 00:07:29,166 -[Bobby] Forty-five seconds. -[Stanton] Yes, Chef. 204 00:07:29,166 --> 00:07:31,000 Johnny! Put it on the plate! 205 00:07:31,000 --> 00:07:32,166 [Bobby] I can't watch it. 206 00:07:33,467 --> 00:07:34,734 [bell dinging] 207 00:07:36,567 --> 00:07:37,967 We gotta get it on the plate, guys, 30 seconds. 208 00:07:37,967 --> 00:07:39,300 -[Samantha] Oh, no. -[Johnny] It's now or never 209 00:07:39,300 --> 00:07:41,166 or I'm not gonna get the chicken on the plate. 210 00:07:41,166 --> 00:07:43,000 I'm actually, physically, scared. 211 00:07:43,000 --> 00:07:44,700 [Johnny] Garnish with my watercress, 212 00:07:44,700 --> 00:07:47,100 and my cilantro, pico de gallo on the side. 213 00:07:47,100 --> 00:07:48,600 [Samantha] Stanton, are you okay? 214 00:07:48,600 --> 00:07:50,166 [Bobby] Where are the eggs? Nowhere. 215 00:07:50,600 --> 00:07:53,667 [all] Ten, nine, eight, 216 00:07:53,667 --> 00:07:56,467 seven, six, five... 217 00:07:56,467 --> 00:07:57,667 [Stanton] I finally got my eggs cut out 218 00:07:57,667 --> 00:07:59,400 and I run to get them onto my plate. 219 00:07:59,400 --> 00:08:02,033 -[all] Two, one! -[audience cheering] 220 00:08:03,266 --> 00:08:04,867 Put this in your mouth! 221 00:08:04,867 --> 00:08:06,467 That was insane. 222 00:08:08,867 --> 00:08:10,867 All right, Chef Stanton, tell us what you made. 223 00:08:10,867 --> 00:08:13,100 This is a pan-fried chicken schnitzel. 224 00:08:13,100 --> 00:08:15,367 Little bit of hot sauce butter, fried egg, 225 00:08:15,367 --> 00:08:17,500 and mushrooms. 226 00:08:17,500 --> 00:08:19,967 I mean, who doesn't love a crispy piece of chicken, 227 00:08:19,967 --> 00:08:21,166 greens, hot sauce, 228 00:08:21,166 --> 00:08:23,667 those are all flavors that I love. 229 00:08:23,667 --> 00:08:26,166 The dish though, it lacks a little bit of seasoning. 230 00:08:26,166 --> 00:08:27,967 I found the chicken very crispy, 231 00:08:27,967 --> 00:08:29,467 and I love mustard greens. 232 00:08:29,467 --> 00:08:32,467 For me, what it lacked, a little bit, was a brightness. 233 00:08:32,467 --> 00:08:33,600 Citrus or vinegar or something 234 00:08:33,600 --> 00:08:35,467 just to go like, bang! 235 00:08:36,300 --> 00:08:37,500 Chef Johnny, what did you make? 236 00:08:37,500 --> 00:08:39,567 I made a grilled pollo zarandeado 237 00:08:39,567 --> 00:08:42,066 with a heirloom tomato pico de gallo. 238 00:08:45,600 --> 00:08:47,667 So, Chef, I'm sad a little bit 239 00:08:47,667 --> 00:08:49,767 because you have beautiful flavors, 240 00:08:49,767 --> 00:08:51,667 I smelled what was going, 241 00:08:51,667 --> 00:08:54,100 but my chicken, I can't eat it, unfortunately. 242 00:08:54,100 --> 00:08:55,967 It's under. 243 00:08:55,967 --> 00:08:57,767 If you had another two minutes, 244 00:08:57,767 --> 00:08:59,266 you probably would've made it. 245 00:08:59,266 --> 00:09:00,967 [Samantha] Yeah. I'm a little under, too. 246 00:09:00,967 --> 00:09:02,667 This is tragic, 247 00:09:02,667 --> 00:09:04,734 because your pico is delicious. 248 00:09:05,800 --> 00:09:07,667 I cannot believe I just served the judges 249 00:09:07,667 --> 00:09:10,100 raw chicken. What was I thinking? 250 00:09:10,100 --> 00:09:12,967 So, the chef moving forward tonight is... 251 00:09:14,600 --> 00:09:15,634 Chef Stanton. 252 00:09:17,000 --> 00:09:18,000 [Bobby] Good try. 253 00:09:18,000 --> 00:09:19,467 I'm going home today. 254 00:09:19,467 --> 00:09:21,100 Man, what could I say. 255 00:09:21,100 --> 00:09:22,600 Chicken was undercooked, 256 00:09:22,600 --> 00:09:24,467 but I got to meet Bobby Flay. 257 00:09:24,467 --> 00:09:26,266 [Michael] So, Stanton, you gotta bring it. 258 00:09:26,266 --> 00:09:27,667 You gotta hit on everything. 259 00:09:27,667 --> 00:09:28,934 I'm ready to take him on. 260 00:09:30,000 --> 00:09:31,367 [electricity buzzing] 261 00:09:35,967 --> 00:09:37,266 All right, Stanton, great job. 262 00:09:37,266 --> 00:09:38,367 So, how you feeling about round two? 263 00:09:38,367 --> 00:09:40,166 I'm feeling a little emotional right now. 264 00:09:40,166 --> 00:09:42,800 -Emotional. -Been watching you since the early 2000s, man. 265 00:09:42,800 --> 00:09:45,266 -Oh, cool. -This is a privilege to be here right now, so. 266 00:09:45,266 --> 00:09:47,667 I like it. Let's just get to it. What are we cooking tonight? 267 00:09:47,667 --> 00:09:49,266 What's your signature dish? 268 00:09:49,266 --> 00:09:50,734 My signature dish is... 269 00:09:52,767 --> 00:09:53,867 chilaquiles. 270 00:09:53,867 --> 00:09:56,467 Oh, nice! Chilaquiles. 271 00:09:56,467 --> 00:09:58,800 -I love those. [chuckles] -Me too. 272 00:09:58,800 --> 00:10:00,567 -Made those before. -[chuckles] 273 00:10:00,567 --> 00:10:02,767 You must have something very special up your sleeve. 274 00:10:02,767 --> 00:10:04,567 Well, this is on my brunch menu, so... 275 00:10:04,567 --> 00:10:07,266 Well, you have 45 minutes to crush him. 276 00:10:07,266 --> 00:10:09,667 And your time starts now! [chuckles] 277 00:10:09,667 --> 00:10:11,066 [electricity buzzing] 278 00:10:13,367 --> 00:10:15,700 [Stanton] Chilaquiles is a classic Tex-Mex dish. 279 00:10:15,700 --> 00:10:18,200 It's basically the ultimate nacho. 280 00:10:18,200 --> 00:10:21,266 What made Bobby famous as a chef was Southwestern cuisine. 281 00:10:21,266 --> 00:10:22,667 -Yes. -You know? He was really the first chef 282 00:10:22,667 --> 00:10:24,200 to do it in New York City. 283 00:10:24,200 --> 00:10:26,300 Chilaquiles was on my brunch menu at Mesa Grill 284 00:10:26,300 --> 00:10:29,000 for 26 years. [whistles] 285 00:10:29,000 --> 00:10:31,600 If I can't knock this out of the park, I don't know what to say. 286 00:10:31,600 --> 00:10:32,867 [sighs] Let's do this. 287 00:10:32,867 --> 00:10:34,767 [Michael] Chilaquiles, tortillas, 288 00:10:34,767 --> 00:10:37,600 simmered in a chile roja, or a chile verde sauce. 289 00:10:37,600 --> 00:10:41,000 And then cheese. And typically, when I have it, it's with eggs. 290 00:10:41,000 --> 00:10:43,467 I think of it as brunch food. I also think of it 291 00:10:43,467 --> 00:10:45,467 -as hangover food. -Yes. 292 00:10:45,467 --> 00:10:47,166 I wish I was hungover right now. 293 00:10:47,166 --> 00:10:49,367 [laughs] 294 00:10:49,367 --> 00:10:51,600 [Bobby] I'm making blue corn chilaquiles 295 00:10:51,600 --> 00:10:54,700 with salsa verde, which is roasted tomatillo sauce, 296 00:10:54,700 --> 00:10:56,567 a Fresno chile hot sauce, 297 00:10:56,567 --> 00:10:58,800 and some scrambled eggs with bucheron. 298 00:10:58,800 --> 00:11:00,867 I've made it countless times. 299 00:11:00,867 --> 00:11:02,300 I'm gonna take some poblano chilies 300 00:11:02,300 --> 00:11:05,266 and some Fresno chilies and get them in the oven. 301 00:11:05,266 --> 00:11:07,367 Bobby, are you putting any kind of meat in yours? 302 00:11:07,367 --> 00:11:10,500 -Chorizo. -Stanton, are you putting meat in yours? 303 00:11:10,500 --> 00:11:12,000 We're gonna do a little bit of smoked duck. 304 00:11:12,000 --> 00:11:13,500 I got duck breast over here, 305 00:11:13,500 --> 00:11:15,266 and I've got some chorizo as well. 306 00:11:15,266 --> 00:11:17,100 -Oh. -Smoked duck... 307 00:11:17,100 --> 00:11:19,467 -I like it. -...and chorizo. 308 00:11:19,467 --> 00:11:21,266 [Stanton] To me, what puts my chilaquiles 309 00:11:21,266 --> 00:11:23,600 over the edge is my salsa roja. 310 00:11:23,600 --> 00:11:25,667 The first thing I do is I grab all of my dried chilies 311 00:11:25,667 --> 00:11:27,300 and my pumpkin seeds. 312 00:11:27,300 --> 00:11:29,300 I use pumpkin seeds in my salsa because 313 00:11:29,300 --> 00:11:31,767 I love the extra flavor that it's gonna bring to it. 314 00:11:31,767 --> 00:11:33,300 In the pot with the onions 315 00:11:33,300 --> 00:11:35,166 I start adding my roma tomatoes. 316 00:11:35,166 --> 00:11:37,100 Stanton has so many ingredients 317 00:11:37,100 --> 00:11:38,300 -piled up over there. -He does. 318 00:11:38,300 --> 00:11:40,367 [Stanton] Allspice, clove, cumin, 319 00:11:40,367 --> 00:11:43,166 chicken stock, cilantro, and apple cider vinegar. 320 00:11:43,166 --> 00:11:46,100 This sauce requires a lot of ingredients. 321 00:11:46,100 --> 00:11:47,900 You going verde, Mr. Flay? 322 00:11:47,900 --> 00:11:49,166 [Bobby] I am going verde. 323 00:11:49,166 --> 00:11:51,700 So, I'm going to peel the tomatillos. 324 00:11:51,700 --> 00:11:53,767 So, I'm just throwing them in a little bit of really hot water, 325 00:11:53,767 --> 00:11:56,266 so I can get the husks off and roast those as well. 326 00:11:56,266 --> 00:11:59,100 So we got red sauce verse green sauce, it looks like. 327 00:11:59,100 --> 00:12:01,266 [Stanton] So, it's battle of red versus green. 328 00:12:01,266 --> 00:12:02,867 Now the real war begins. 329 00:12:03,266 --> 00:12:04,233 I'm going in. 330 00:12:04,600 --> 00:12:05,767 Thirty-seven minutes! 331 00:12:06,767 --> 00:12:08,767 Stanton, you just keep cooking, 332 00:12:08,767 --> 00:12:10,400 I'll just help you get some stuff open, 333 00:12:10,400 --> 00:12:12,600 like, while I'm over here, while we're talking. 334 00:12:12,600 --> 00:12:15,367 So, do you always do the smoked duck with it? 335 00:12:15,367 --> 00:12:17,767 Yes, sir. My sister, she goes dove hunting, 336 00:12:17,767 --> 00:12:19,367 -duck hunting. -[Michael] I love duck. 337 00:12:19,367 --> 00:12:21,767 I mean, I don't think you need the smoked duck, 338 00:12:21,767 --> 00:12:23,367 but it's nice to have it. 339 00:12:23,367 --> 00:12:24,967 -How you doing, buddy? -Good. 340 00:12:24,967 --> 00:12:26,266 [Michael] Tomatillo, huh? 341 00:12:27,000 --> 00:12:28,967 Oh, you got some chorizo. 342 00:12:28,967 --> 00:12:31,967 Like why are you going verde instead of, um... 343 00:12:31,967 --> 00:12:34,000 'Cause this is the way I always make it. 344 00:12:34,000 --> 00:12:36,667 So, you never make it with the red sauce? 345 00:12:36,667 --> 00:12:38,200 You're putting my chorizo in bondage? 346 00:12:38,200 --> 00:12:39,834 -[Michael chuckles] Yeah. -[audience chuckling] 347 00:12:41,100 --> 00:12:44,100 Little help. Yeah? Tape that as high as you can. 348 00:12:44,100 --> 00:12:46,533 Michael's very distracting. He's taping things up. 349 00:12:49,367 --> 00:12:51,800 [Michael] You and your overstocked pantry. 350 00:12:51,800 --> 00:12:52,734 He's a knucklehead. 351 00:12:54,100 --> 00:12:56,033 -[Michael chuckling] -[Bobby] Get out of here! 352 00:12:59,500 --> 00:13:00,467 Bobby. 353 00:13:00,867 --> 00:13:02,300 Hi, Samantha. 354 00:13:02,300 --> 00:13:04,266 How many times have you made this dish? 355 00:13:04,800 --> 00:13:05,900 A lot. 356 00:13:05,900 --> 00:13:07,667 Bobby's actually made me this dish before. 357 00:13:07,667 --> 00:13:09,100 It's delicious. [chuckles] 358 00:13:09,100 --> 00:13:10,467 I love chilaquiles. 359 00:13:10,467 --> 00:13:12,100 Tomatillos can be a little acidic, 360 00:13:12,100 --> 00:13:14,767 so I'm gonna add some poblano chilies, some chipotle chilies, 361 00:13:14,767 --> 00:13:17,200 and a little bit of honey to balance it out. 362 00:13:17,200 --> 00:13:19,266 [Stanton] I add my dried chilies, and my pumpkin seeds 363 00:13:19,266 --> 00:13:20,667 to the salsa pot. 364 00:13:20,667 --> 00:13:22,100 While the chile sauce is cooking down, 365 00:13:22,100 --> 00:13:23,467 I start on my duck. 366 00:13:23,467 --> 00:13:25,266 [Michael] I do like the addition of duck. 367 00:13:25,266 --> 00:13:27,567 And I think if it's done properly, 368 00:13:27,567 --> 00:13:29,467 that may be something that could put him over. 369 00:13:29,467 --> 00:13:31,166 [Stanton] I season the duck with cloves, 370 00:13:31,166 --> 00:13:33,667 cumin, allspice, and oregano. 371 00:13:33,667 --> 00:13:35,000 While the duck is rendering, 372 00:13:35,000 --> 00:13:37,367 I get my chorizo into another skillet. 373 00:13:37,367 --> 00:13:39,700 -He is really giving it hell over there. -[chuckles] 374 00:13:39,700 --> 00:13:40,767 [Samantha chuckles] I love it. 375 00:13:40,767 --> 00:13:42,000 [Stanton] I want the chorizo to be loose, 376 00:13:42,000 --> 00:13:44,400 so I can layer it throughout my chilaquiles. 377 00:13:44,400 --> 00:13:46,467 [Bobby] Chorizo is Mexican pork sausage. 378 00:13:46,467 --> 00:13:49,367 I chop some up and it's gonna add a smokey, 379 00:13:49,367 --> 00:13:52,400 spicy flavor kinda running through the tortillas. 380 00:13:52,400 --> 00:13:54,166 I love the flavor of blue corn tortillas, 381 00:13:54,166 --> 00:13:55,266 they're very nutty. 382 00:13:55,266 --> 00:13:56,567 I'm cooking the tortillas whole 383 00:13:56,567 --> 00:13:58,000 because I want it to look pretty. 384 00:13:58,000 --> 00:13:59,066 [Stanton] Okay. Next up. 385 00:13:59,066 --> 00:14:00,867 I get a blender and I start adding in 386 00:14:00,867 --> 00:14:03,767 jalapeno, cilantro, avocado, little bit of lime juice. 387 00:14:04,700 --> 00:14:06,100 It's gonna add some creaminess, 388 00:14:06,100 --> 00:14:07,233 and a little bit of brightness. 389 00:14:08,066 --> 00:14:09,200 I look over at Bobby 390 00:14:09,200 --> 00:14:12,166 and I see that he already starting frying his chips. 391 00:14:12,166 --> 00:14:14,467 I grab my corn tortillas and I start cutting them up. 392 00:14:14,467 --> 00:14:16,834 This is a more traditional way to make chilaquiles. 393 00:14:20,000 --> 00:14:21,867 [Samantha] Bobby looks pretty relaxed out there. 394 00:14:21,867 --> 00:14:23,467 I'm gonna get him to sign my books. 395 00:14:23,467 --> 00:14:25,567 -That's a good opportunity. -Just... this is a good... 396 00:14:25,567 --> 00:14:27,367 -This is my shot. -[chuckles] 397 00:14:27,900 --> 00:14:30,667 Bobby, are you busy? 398 00:14:30,667 --> 00:14:32,200 So sorry. I know you're trying to do something right now. 399 00:14:32,200 --> 00:14:33,667 But I would really appreciate it 400 00:14:33,667 --> 00:14:34,800 if you would just sign these books for me 401 00:14:34,800 --> 00:14:36,066 -because I love cookbooks. -Sure. 402 00:14:36,066 --> 00:14:37,667 -No problem. -[Samantha] It's for my nana. 403 00:14:37,667 --> 00:14:40,200 -Okay. So, Hey, Nana. -[Bobby] Hey, Nana? 404 00:14:40,200 --> 00:14:43,000 [Samantha] This is Bobby Flay. 405 00:14:43,000 --> 00:14:45,066 Thank you so much for producing 406 00:14:45,066 --> 00:14:47,467 this grandchild of yours. 407 00:14:47,467 --> 00:14:50,066 -Her name is Samantha. -[Bobby] Samantha. 408 00:14:50,066 --> 00:14:52,367 It's her first time here, I want her to come back. 409 00:14:52,367 --> 00:14:54,667 -[Samantha] Now, you spelled that wrong. I'm just gonna... -[Bobby] S-A-M-A-N... 410 00:14:54,667 --> 00:14:56,900 -T-H-A. -[Samantha] Yeah, no. But it's like I spell it with three Ms. 411 00:14:56,900 --> 00:14:59,400 -[laughs] -I spell it with three Ms. 412 00:14:59,400 --> 00:15:01,100 I have to show, 413 00:15:01,100 --> 00:15:02,967 you know, a lot of respect to Samantha. 414 00:15:02,967 --> 00:15:04,767 Also, my stepmom loves you. 415 00:15:04,767 --> 00:15:06,600 And, like, a dedication to my kids 416 00:15:06,600 --> 00:15:08,367 would be so great. Thank you so much. 417 00:15:08,367 --> 00:15:10,567 [Bobby] If it was Michael, I would have kicked him out of the kitchen, but, 418 00:15:10,567 --> 00:15:12,567 she's the queen bee. 419 00:15:12,567 --> 00:15:13,867 I'm not gonna kick her out of my kitchen. 420 00:15:13,867 --> 00:15:16,867 -I'm gonna get these to you in a minute. -Okay. Good luck. 421 00:15:17,967 --> 00:15:20,000 [Stanton] I add mesquite woodchips under my duck 422 00:15:20,000 --> 00:15:21,367 and then I cover it with foil. 423 00:15:21,367 --> 00:15:22,500 While the duck is smoking, 424 00:15:22,500 --> 00:15:25,600 -I turn around and... -[Michael] Oh. 425 00:15:25,600 --> 00:15:27,066 [Stanton] I'm burning my chorizo. 426 00:15:27,066 --> 00:15:29,066 I don't have any room for mistakes. 427 00:15:29,066 --> 00:15:30,767 [Samantha] Did some of your chorizo burn? 428 00:15:30,767 --> 00:15:32,667 Uh, a little bit. Got away from me. 429 00:15:32,667 --> 00:15:34,200 -Uh-oh. -[Stanton sighs] 430 00:15:34,200 --> 00:15:35,367 [Samantha] You can come back from that. 431 00:15:35,367 --> 00:15:36,900 It's scary going up against Bobby. 432 00:15:36,900 --> 00:15:38,667 He's done this nine million times, 433 00:15:38,667 --> 00:15:40,867 and I've never been in a competition before. 434 00:15:40,867 --> 00:15:42,934 -[Samantha] Okay. I'm out of your way. -Okay. 435 00:15:44,200 --> 00:15:45,500 [Bobby] So, I have the roasted Fresno chilies, 436 00:15:45,500 --> 00:15:48,066 I'm gonna add some vinegar, mustard, honey, 437 00:15:48,066 --> 00:15:49,967 and make a Fresno chile hot sauce. 438 00:15:49,967 --> 00:15:50,967 Nice and spicy. 439 00:15:52,000 --> 00:15:53,667 I think Stanton, he's making his way 440 00:15:53,667 --> 00:15:55,700 through that mountain of ingredients. 441 00:15:55,700 --> 00:15:57,000 He looks relaxed. 442 00:15:57,000 --> 00:15:59,567 I get a blender and I start adding my salsa roja. 443 00:16:01,000 --> 00:16:03,166 I'm getting it all over my shirt, in my eyes. 444 00:16:03,166 --> 00:16:04,367 [blender whirring] 445 00:16:04,367 --> 00:16:05,567 It's getting a little messy. 446 00:16:05,567 --> 00:16:07,266 -I take that back. He does not look relaxed. -[chuckles] 447 00:16:07,266 --> 00:16:09,467 But he's doing it. 448 00:16:09,467 --> 00:16:12,000 [Bobby] So, I'm gonna start getting my layers ready to build. 449 00:16:12,000 --> 00:16:13,467 So I take the fried tortilla, 450 00:16:13,467 --> 00:16:15,367 put some Monterey Jack cheese down, 451 00:16:15,367 --> 00:16:17,367 some of the cooked chorizo and put it in the oven, 452 00:16:17,367 --> 00:16:19,166 just to melt it a little bit. 453 00:16:19,166 --> 00:16:20,600 [Stanton] I take my tortilla chips 454 00:16:20,600 --> 00:16:22,467 and I toss them in the salsa roja. 455 00:16:22,467 --> 00:16:24,200 Hopefully he didn't add too much sauce, 456 00:16:24,200 --> 00:16:26,100 'cause that'll get everything soggy. 457 00:16:26,100 --> 00:16:27,400 [Stanton] And then I add in the chorizo, 458 00:16:27,400 --> 00:16:31,467 and I love Oaxaca because it's just such a great melting cheese. 459 00:16:31,467 --> 00:16:33,867 -[Samantha] Stanton! Stanton! -[Michael] Stanton! 460 00:16:33,867 --> 00:16:36,100 [both] Stanton! 461 00:16:36,100 --> 00:16:37,967 [Stanton] Having an audience cheer me on, 462 00:16:37,967 --> 00:16:39,667 whew, this is a lot. [chuckles] 463 00:16:39,667 --> 00:16:41,367 I top it with more cheese and chorizo 464 00:16:41,367 --> 00:16:42,867 and I get it into the oven. 465 00:16:42,867 --> 00:16:44,467 [Bobby] So I'm making some soft scrambled eggs. 466 00:16:44,467 --> 00:16:45,967 I have crème fraîche and butter in a pan. 467 00:16:45,967 --> 00:16:48,200 and then I'm gonna add some bucheron goat cheese to it as well. 468 00:16:48,200 --> 00:16:50,066 -How much time? -[Michael] You got four minutes. 469 00:16:50,700 --> 00:16:52,166 [Stanton] I love duck eggs. 470 00:16:52,166 --> 00:16:55,367 They have a slightly richer flavor than chicken eggs. 471 00:16:55,367 --> 00:16:57,367 Everybody's in high gear now. 472 00:16:57,367 --> 00:16:58,767 [Bobby] So, in the bottom of my dish 473 00:16:58,767 --> 00:17:00,500 I have some roasted tomatillo sauce, 474 00:17:00,500 --> 00:17:02,934 a tortilla with the cheese and chorizo on top, 475 00:17:03,567 --> 00:17:05,100 a little bit of sour cream, 476 00:17:05,100 --> 00:17:07,400 -then some tomatillo sauce. -[Samantha] Three minutes! 477 00:17:07,400 --> 00:17:09,000 [Stanton] I start slicing my duck. 478 00:17:09,000 --> 00:17:10,867 I wish my skin was crispier, 479 00:17:10,867 --> 00:17:13,367 but I'm happy with how it looks on the inside. 480 00:17:13,367 --> 00:17:14,266 [Bobby] Pickled red onions, 481 00:17:14,266 --> 00:17:16,266 then I put the scrambled eggs on top. 482 00:17:16,266 --> 00:17:19,500 some Cotija cheese and a little Fresno hot sauce. 483 00:17:19,500 --> 00:17:21,200 [Stanton] I pull my chilaquiles out of the oven 484 00:17:21,200 --> 00:17:22,667 and I get them onto my plate. 485 00:17:22,667 --> 00:17:23,967 -[Michael] Fifty seconds! -[audience cheering] 486 00:17:23,967 --> 00:17:25,233 Dish and garnish! 487 00:17:25,233 --> 00:17:27,500 [Stanton] And then I start topping them with Mexican crema, 488 00:17:27,500 --> 00:17:29,700 my avocado puree, my duck breast, 489 00:17:29,700 --> 00:17:31,667 fried egg, the Cotija. 490 00:17:31,667 --> 00:17:34,600 [audience] Ten, nine, eight 491 00:17:34,600 --> 00:17:37,600 -seven, six, five. -[Stanton] And then radishes, onions, and serranos. 492 00:17:37,600 --> 00:17:41,533 Four, three, two, one! 493 00:17:42,266 --> 00:17:43,467 Whoo! 494 00:17:44,867 --> 00:17:46,600 I do feel like I have a good chance 495 00:17:46,600 --> 00:17:48,166 of winning this right now. 496 00:17:48,166 --> 00:17:50,000 -Great job. Great job, man. -[Stanton] Thank you, sir. 497 00:17:50,000 --> 00:17:51,767 But I'm worried. I know that Bobby 498 00:17:51,767 --> 00:17:53,233 always brings big flavors. 499 00:17:53,767 --> 00:17:55,467 -Oh, my heart. -[laughs] 500 00:17:56,467 --> 00:17:57,634 [bell ringing] 501 00:17:59,867 --> 00:18:01,100 [Michael] Stanton. Bobby. Congratulations. 502 00:18:01,100 --> 00:18:03,867 Both of your chilaquiles looked fantastic. 503 00:18:03,867 --> 00:18:06,100 Now we would like to introduce you to the judges. 504 00:18:06,100 --> 00:18:09,567 Chef and Culinary Director, Katie Pickens. 505 00:18:09,567 --> 00:18:12,600 Executive Director of Food & Society, 506 00:18:12,600 --> 00:18:14,467 at the Aspen Institute, 507 00:18:14,467 --> 00:18:16,100 Corby Kummer. 508 00:18:16,100 --> 00:18:18,767 Chef and owner of Abigail's Kitchen, 509 00:18:18,767 --> 00:18:20,333 Abigail Hitchcock. 510 00:18:21,867 --> 00:18:24,834 Okay, judges. Please start with the first chilaquiles in front of you. 511 00:18:32,300 --> 00:18:33,800 All right, Katie. What do you think? 512 00:18:33,800 --> 00:18:36,700 Chilaquiles is one of my favorite things to eat. 513 00:18:36,700 --> 00:18:39,400 The duck was very, very tender. 514 00:18:39,400 --> 00:18:41,100 The salsa roja, 515 00:18:41,100 --> 00:18:43,100 I always order the green salsa. 516 00:18:43,100 --> 00:18:46,500 But it was so, so, savory and creamy and smooth. 517 00:18:46,500 --> 00:18:48,266 But I wanted more acid. 518 00:18:49,000 --> 00:18:51,567 This duck is irresistible. 519 00:18:51,567 --> 00:18:54,166 It's got this alluring, light smokiness to it, 520 00:18:54,166 --> 00:18:55,800 not too smoky. 521 00:18:55,800 --> 00:18:57,467 I would travel for it. 522 00:18:57,467 --> 00:19:00,100 I wish that the egg had been runny. 523 00:19:00,100 --> 00:19:02,967 I love playing with my food and having the yolk 524 00:19:02,967 --> 00:19:04,467 become part of the sauce. 525 00:19:04,467 --> 00:19:06,567 But that duck is fantastic. 526 00:19:06,567 --> 00:19:08,367 [Abigail] The flavor on the duck was excellent. 527 00:19:08,367 --> 00:19:09,967 I love the salsa roja. 528 00:19:09,967 --> 00:19:11,800 My one pet peeve though, is I don't like 529 00:19:11,800 --> 00:19:13,367 flabby skin on duck. 530 00:19:13,367 --> 00:19:16,100 But overall, just very pleasant to eat. 531 00:19:16,100 --> 00:19:17,967 Okay, judges, you can switch your plates. 532 00:19:25,166 --> 00:19:26,367 Katie, what do you think? 533 00:19:26,367 --> 00:19:28,467 Love the dish as a whole. 534 00:19:28,467 --> 00:19:30,667 I like scrambled eggs versus fried, 535 00:19:30,667 --> 00:19:32,367 green salsa versus red. 536 00:19:32,367 --> 00:19:35,367 I'm getting the acid that I was looking for. 537 00:19:35,367 --> 00:19:37,333 But, it's a little too acidic. 538 00:19:38,467 --> 00:19:40,467 Tone down the acid a little bit, 539 00:19:40,467 --> 00:19:42,467 but really lovely to have these 540 00:19:42,467 --> 00:19:45,400 little nickels of chorizo. Fantastic. 541 00:19:45,400 --> 00:19:47,000 I love the presentation, in the cazuela. 542 00:19:47,000 --> 00:19:49,266 I also though it was cool to use whole tortillas. 543 00:19:49,266 --> 00:19:51,266 There's lots of stuff going on, 544 00:19:51,266 --> 00:19:53,367 but somehow the flavors weren't as distinct 545 00:19:53,367 --> 00:19:54,767 as I would like them to be. 546 00:19:55,600 --> 00:19:57,367 Okay, judges. You're gonna vote on the dish 547 00:19:57,367 --> 00:19:58,667 that you like the best. 548 00:19:59,600 --> 00:20:01,200 All right. Now I feel like a strong wind 549 00:20:01,200 --> 00:20:02,166 can blow me over. 550 00:20:02,166 --> 00:20:03,467 I'm feeling pretty nervous. 551 00:20:03,467 --> 00:20:06,467 My heart's beating a million miles per hour. 552 00:20:09,667 --> 00:20:10,767 And the winner is... 553 00:20:14,100 --> 00:20:17,000 -Chef Stanton! -Oh, my God! 554 00:20:17,000 --> 00:20:19,600 -[audience cheering] -Oh, my God. 555 00:20:19,600 --> 00:20:21,100 Oh, my God! 556 00:20:21,100 --> 00:20:23,100 Right now I'm in shock. 557 00:20:23,100 --> 00:20:25,667 I am getting dizzy. I'm trying to hold back the tears. 558 00:20:25,667 --> 00:20:27,600 I'm not trying to be emotional. 559 00:20:27,600 --> 00:20:30,467 I cannot wait to tell my girls that I won. 560 00:20:30,467 --> 00:20:32,100 It was just so savory, 561 00:20:32,100 --> 00:20:34,700 and delicious and ate really well. 562 00:20:34,700 --> 00:20:35,800 Yes, ma'am. 563 00:20:35,800 --> 00:20:38,000 Bobby, was it the cookbook signing, 564 00:20:38,000 --> 00:20:39,900 or was it the taping? 565 00:20:39,900 --> 00:20:42,100 I will not take anything away from Chef. 566 00:20:42,100 --> 00:20:43,934 He would've won no matter what. 567 00:20:45,567 --> 00:20:48,166 Congratulations. 568 00:20:48,166 --> 00:20:51,567 -[Michael] This was a dish he knows so well. -[Samantha] Yes. 569 00:20:51,567 --> 00:20:53,367 So to have him lose on a dish like that, 570 00:20:53,367 --> 00:20:55,367 -is, I feel, a special achievement. -[chuckles] 571 00:20:55,367 --> 00:20:57,700 I am Stanton Bundy and I just beat Bobby Flay. 572 00:20:57,700 --> 00:20:59,300 Heck yeah!