1
00:00:00,867 --> 00:00:01,967
I'm Bobby Flay.
2
00:00:01,967 --> 00:00:04,000
The holidays are here
and it's time for cheer.
3
00:00:04,000 --> 00:00:05,567
Well, not for me.
4
00:00:05,567 --> 00:00:07,867
Happy holiday!
5
00:00:07,867 --> 00:00:10,400
All of my closest Food Network
friends are teaming up
6
00:00:10,400 --> 00:00:11,967
to take me down.
7
00:00:11,967 --> 00:00:13,367
Gobble, gobble, gobble!
8
00:00:13,367 --> 00:00:16,166
This battle is gonna
shake down in three rounds.
9
00:00:16,166 --> 00:00:19,000
Round 1 and 2, they must
go through each other.
10
00:00:19,000 --> 00:00:20,700
I have waited
for this moment.
11
00:00:20,700 --> 00:00:21,667
Whoo!
12
00:00:21,667 --> 00:00:23,767
[Bobby] Round 3,
the winner gets me.
13
00:00:23,767 --> 00:00:25,367
Let's go, Flay!
14
00:00:26,166 --> 00:00:27,266
In the spirit of
the holidays,
15
00:00:27,266 --> 00:00:29,500
we're teaming up
for a culinary throwdown.
16
00:00:29,500 --> 00:00:31,467
-Go! Go!
-I'm going!
17
00:00:31,467 --> 00:00:33,100
It's like three rounds
of sibling rivalry.
18
00:00:33,100 --> 00:00:34,066
Get out of here.
19
00:00:34,066 --> 00:00:35,100
The competition is tougher.
20
00:00:35,100 --> 00:00:36,400
I'm-- You guys smell it?
21
00:00:36,400 --> 00:00:38,066
The rounds are bigger.
22
00:00:38,066 --> 00:00:40,867
And the surprises
just keep on coming.
23
00:00:40,867 --> 00:00:41,767
Bottom line...
24
00:00:41,767 --> 00:00:42,667
Come on.
25
00:00:42,667 --> 00:00:44,200
...everyone's out
to ruin my holiday.
26
00:00:44,200 --> 00:00:45,567
Come on in, ladies.
27
00:00:45,567 --> 00:00:46,467
Oh, wow!
28
00:00:53,367 --> 00:00:54,867
[announcer over PA]
Ladies and gentlemen,
29
00:00:54,867 --> 00:00:57,367
Bobby Flay!
30
00:00:57,367 --> 00:00:58,367
[audience cheering]
31
00:00:59,867 --> 00:01:01,467
Time to grab a plate
and celebrate.
32
00:01:01,467 --> 00:01:03,634
Who's ready for
a Thanksgiving feast?
33
00:01:05,467 --> 00:01:07,266
Here to sit
at the head of the table,
34
00:01:07,266 --> 00:01:09,767
it's Food Network's
Katie Lee Biegel.
35
00:01:17,900 --> 00:01:19,133
Aah!
36
00:01:25,300 --> 00:01:26,433
I got you!
37
00:01:27,967 --> 00:01:28,967
Hey, everybody.
38
00:01:31,266 --> 00:01:34,166
Happy Thanksgiving!
39
00:01:34,166 --> 00:01:35,867
You look like
a Thanksgiving princess.
40
00:01:35,867 --> 00:01:38,467
I wore my best
Thanksgiving for you.
41
00:01:38,467 --> 00:01:42,100
And I've watched
your last holiday season
42
00:01:42,100 --> 00:01:43,433
of competitions.
43
00:01:43,867 --> 00:01:45,000
The winner is...
44
00:01:45,000 --> 00:01:45,967
Team Bobby.
45
00:01:45,967 --> 00:01:47,367
-Bobby.
-Team Bobby.
46
00:01:47,367 --> 00:01:49,467
-Bobby.
-Bobby.
47
00:01:49,467 --> 00:01:52,600
[Katie] You were 5-1,
and I just wanna let you know
48
00:01:52,600 --> 00:01:54,100
that's not happening
this time.
49
00:01:54,100 --> 00:01:55,567
-Yes.
-You're losing.
50
00:01:57,166 --> 00:01:59,867
I get really inspired
in the holidays.
51
00:01:59,867 --> 00:02:02,767
What are some of your favorite
Thanksgiving traditions?
52
00:02:02,767 --> 00:02:04,567
I love cranberry martinis.
53
00:02:04,567 --> 00:02:06,166
-Ooh!
-To start it off.
54
00:02:06,166 --> 00:02:08,000
Then I make a lot of turkey.
55
00:02:08,000 --> 00:02:10,367
'Cause sometimes you come
to my Thanksgiving,
56
00:02:10,367 --> 00:02:12,500
and then you show up
the next day unannounced.
57
00:02:12,500 --> 00:02:14,300
[Katie laughs]
Knock knock knock.
58
00:02:14,300 --> 00:02:17,300
"Hello. Hi, Katie. Uh,
Thanksgiving was yesterday.
59
00:02:17,300 --> 00:02:18,400
Are you back?"
60
00:02:18,400 --> 00:02:20,100
"Yes. Well, I thought
there was gonna be leftovers."
61
00:02:20,100 --> 00:02:21,166
Yeah.
62
00:02:21,700 --> 00:02:24,200
I like to be fed.
63
00:02:24,200 --> 00:02:26,867
Well, tonight's all about
celebrating traditions.
64
00:02:26,867 --> 00:02:28,800
And each of the chefs
coming in
65
00:02:28,800 --> 00:02:30,367
are gonna bring their own.
66
00:02:30,367 --> 00:02:32,867
Let's see who's waiting
behind those doors.
67
00:02:32,867 --> 00:02:36,300
Our first contender is
thankful for his second chance
68
00:02:36,300 --> 00:02:37,467
to challenge you, Bobby.
69
00:02:37,467 --> 00:02:39,700
And he hopes you won't
hold a grudge
70
00:02:39,700 --> 00:02:41,066
when he gobbles you up.
71
00:02:41,066 --> 00:02:44,166
Give it up for
"Super Chef" Darnell Ferguson.
72
00:02:44,166 --> 00:02:45,467
-Yeah!
-[audience cheering]
73
00:02:47,166 --> 00:02:49,166
Gobble gobble, Bobby.
74
00:02:52,700 --> 00:02:54,266
[exclaims]
75
00:02:55,066 --> 00:02:56,333
Let's go!
76
00:02:57,000 --> 00:02:58,166
Talkin' smack already.
77
00:02:58,166 --> 00:02:59,467
Whoo!
78
00:03:01,367 --> 00:03:04,867
Our next contender has
a cornucopia of tricks
up his sleeve.
79
00:03:05,100 --> 00:03:05,967
I'm ready.
80
00:03:05,967 --> 00:03:08,266
Come on out,
Chef Bryan Voltaggio.
81
00:03:08,266 --> 00:03:09,533
Yeah!
82
00:03:12,100 --> 00:03:13,066
Aah!
83
00:03:15,767 --> 00:03:17,066
Judgment day has come.
84
00:03:17,066 --> 00:03:18,100
Ooh!
85
00:03:18,100 --> 00:03:19,900
This is the worst
Thanksgiving side dish
86
00:03:19,900 --> 00:03:20,900
he could ever ask for.
87
00:03:20,900 --> 00:03:22,100
[Bobby] Oh, okay.
88
00:03:22,100 --> 00:03:23,233
Oh, my God, I love it.
89
00:03:25,367 --> 00:03:26,467
Good evening, guys.
90
00:03:26,467 --> 00:03:28,166
-How are you doin'?
-Happy holidays.
91
00:03:28,166 --> 00:03:29,200
Thanks for having us.
92
00:03:29,200 --> 00:03:31,567
We have a little
holiday throwdown tonight.
93
00:03:31,567 --> 00:03:32,867
You got him covered?
94
00:03:32,867 --> 00:03:34,567
Smothered and covered
like mashed potatoes.
95
00:03:34,567 --> 00:03:36,533
-Really?
-We'll see about that.
96
00:03:37,166 --> 00:03:38,467
[Bobby] I like it.
I like it.
97
00:03:38,467 --> 00:03:39,867
All right, well, here's
the way it's gonna work.
98
00:03:39,867 --> 00:03:41,967
You're gonna have to get
through two rounds of cooking
99
00:03:41,967 --> 00:03:45,400
before you challenge me to
your traditional Thanksgiving.
100
00:03:45,400 --> 00:03:47,266
But before
all of that happens,
101
00:03:47,266 --> 00:03:49,000
I'm gonna give you
a single ingredient
102
00:03:49,000 --> 00:03:49,967
of my choice,
103
00:03:49,967 --> 00:03:52,100
I'm gonna put
20 minutes on the clock
104
00:03:52,100 --> 00:03:53,567
and you must make
that ingredient
105
00:03:53,567 --> 00:03:54,867
the star of your dish.
106
00:03:56,300 --> 00:03:57,367
Let's see what we got here.
107
00:03:59,467 --> 00:04:00,667
What?
108
00:04:07,100 --> 00:04:09,066
That ingredient is...
109
00:04:09,667 --> 00:04:10,734
What is it?
110
00:04:11,266 --> 00:04:13,166
Cornbread.
111
00:04:16,066 --> 00:04:17,567
That's-- that's a throw-off.
112
00:04:17,567 --> 00:04:19,400
It's already baked,
so now it's just like,
113
00:04:19,400 --> 00:04:20,867
"What do we
do with that one?"
114
00:04:20,867 --> 00:04:22,000
Exactly.
115
00:04:22,000 --> 00:04:23,467
All right, guys,
20 minutes on the clock.
116
00:04:23,467 --> 00:04:26,300
Don't loaf around.
Make the cornbread the star.
117
00:04:26,300 --> 00:04:27,367
Whoo!
118
00:04:27,367 --> 00:04:28,533
[audience cheering]
119
00:04:34,166 --> 00:04:36,266
Cornbread,
it's so Thanksgiving.
120
00:04:36,266 --> 00:04:37,367
But if you think about it,
121
00:04:37,367 --> 00:04:38,867
it's actually
really difficult.
122
00:04:38,867 --> 00:04:41,266
When you make a cornbread
stuffing or dressing,
123
00:04:41,266 --> 00:04:43,166
you need the time
to let it soak.
124
00:04:43,166 --> 00:04:45,066
You need the time
to let it bake.
125
00:04:45,066 --> 00:04:47,367
Twenty minutes makes
that pretty difficult.
126
00:04:47,367 --> 00:04:49,467
-This is gonna sound
shocking to you...
-Mmm-hmm?
127
00:04:49,467 --> 00:04:51,066
I might make a dessert.
128
00:04:51,066 --> 00:04:52,567
A sweet corn pudding.
129
00:04:52,567 --> 00:04:54,300
Toast the cornbread
really quickly.
130
00:04:54,300 --> 00:04:56,767
And then I might do some kind
of like blueberry compote.
131
00:04:56,767 --> 00:04:58,266
-[Katie]
That sounds delicious.
-Yup.
132
00:04:58,266 --> 00:05:00,200
The first thing I'm gonna do
is put a pot on the stove,
133
00:05:00,200 --> 00:05:02,767
add some coconut milk
to hydrate the cornbread.
134
00:05:02,767 --> 00:05:05,667
[Katie] So he's gonna try
to get that soaking up
really quickly.
135
00:05:05,667 --> 00:05:07,500
[Bobby] He also has
prawns over there too.
136
00:05:07,500 --> 00:05:09,200
Bryan, what are you making?
137
00:05:09,200 --> 00:05:10,600
Uh, so what I'm working on
right now
138
00:05:10,600 --> 00:05:13,066
is a prawn dish
with cornbread porridge.
139
00:05:13,066 --> 00:05:14,567
It's a play
on shrimp and grits.
140
00:05:14,567 --> 00:05:16,667
-Wow, that sounds delicious.
-I love it.
141
00:05:18,000 --> 00:05:19,266
I'm Bryan Voltaggio.
142
00:05:19,266 --> 00:05:21,800
My brother and I, Michael,
have several restaurants.
143
00:05:21,800 --> 00:05:22,800
We have Vulcania,
144
00:05:22,800 --> 00:05:24,667
Retro by Voltaggio,
Mandalay Bay,
145
00:05:24,667 --> 00:05:26,767
Thacher & Rye and Voltaggio
Brothers Steak House.
146
00:05:26,767 --> 00:05:28,266
My food is
progressive American,
147
00:05:28,266 --> 00:05:29,567
really local ingredients
148
00:05:29,567 --> 00:05:31,800
with inspiration from
classic American dishes.
149
00:05:31,800 --> 00:05:33,767
I've competed on
Tournament of Champions.
150
00:05:33,767 --> 00:05:36,166
I've also been a cohost
on Beat Bobby Flay.
151
00:05:36,166 --> 00:05:38,467
[chanting] Bob! Bob! Bob!
Bob! Bob!
152
00:05:38,467 --> 00:05:39,567
Of course, everybody
wants to beat Bobby Flay.
153
00:05:39,567 --> 00:05:41,066
[laughs] I think that would be
a great tradition
154
00:05:41,066 --> 00:05:42,166
we could do year over year
155
00:05:42,166 --> 00:05:43,734
and I think
it's gonna start today.
156
00:05:44,367 --> 00:05:45,967
Flour, flour, flour.
157
00:05:45,967 --> 00:05:47,567
Darnell, what are you cooking?
158
00:05:47,567 --> 00:05:51,166
Uh... I'm cooking.
Food, hot stove, pan.
159
00:05:51,166 --> 00:05:52,800
You know,
all the good stuff.
160
00:05:52,800 --> 00:05:54,667
Let's try to take down
Bryan with creativity.
161
00:05:54,667 --> 00:05:56,567
So I'm gonna use cornbread
in a couple different ways.
162
00:05:56,567 --> 00:05:58,667
I think I wanna do like
a cornbread style
163
00:05:58,667 --> 00:06:01,567
of like a pancake
164
00:06:01,567 --> 00:06:03,467
with, uh,
cornbread fried chicken
165
00:06:03,467 --> 00:06:04,367
in like a hot honey.
166
00:06:04,367 --> 00:06:05,367
Ooh!
167
00:06:05,367 --> 00:06:07,266
[Darnell] Mama's good old
cornbread pancakes
168
00:06:07,266 --> 00:06:08,900
on Thanksgiving morning.
169
00:06:08,900 --> 00:06:11,367
I wanna encrust my chicken
in a cornbread batter.
170
00:06:11,367 --> 00:06:13,700
So I put in the blender
cornbread, pankos,
171
00:06:13,700 --> 00:06:14,867
salt and pepper.
172
00:06:14,867 --> 00:06:16,967
I'm making sure to cut
my chicken breast super-thin
173
00:06:16,967 --> 00:06:19,767
because time is
like going extremely fast.
174
00:06:19,767 --> 00:06:21,100
Sixteen minutes to go.
175
00:06:21,100 --> 00:06:22,767
Oh, my gosh!
176
00:06:22,767 --> 00:06:24,567
I'm Darnell
"Super Chef" Ferguson.
177
00:06:24,567 --> 00:06:27,567
And I am known for
my urban eclectic cuisine
178
00:06:27,567 --> 00:06:30,100
and also competing
all over the Food Network.
179
00:06:30,100 --> 00:06:32,200
I'm currently the host
of Superchef Grudge Match.
180
00:06:32,200 --> 00:06:33,734
[Darnell shouting
indistinctly]
181
00:06:34,400 --> 00:06:35,300
Get set up!
182
00:06:35,300 --> 00:06:37,100
I've competed on
Tournament of Champions
183
00:06:37,100 --> 00:06:38,500
for all the seasons.
184
00:06:38,500 --> 00:06:40,767
I've competed on
Beat Bobby Flay once before.
185
00:06:40,767 --> 00:06:42,767
Lost in the first round.
It was a tough loss.
186
00:06:42,767 --> 00:06:44,800
I still haven't been able
to sleep that well since then.
187
00:06:44,800 --> 00:06:47,367
You know, so all I want
for the holidays
188
00:06:47,367 --> 00:06:49,166
is for Bobby to lose to me.
189
00:06:49,166 --> 00:06:52,233
All right, guys, we're
coming up on 15 minutes.
190
00:06:54,000 --> 00:06:56,266
I love the idea that
you're making this cornbread
191
00:06:56,266 --> 00:06:57,700
into a crust.
192
00:06:57,700 --> 00:06:59,467
-Yes.
-You got a lot to do
193
00:06:59,467 --> 00:07:01,400
with less than 15 minutes
on the clock.
194
00:07:01,400 --> 00:07:02,500
Twenty minutes is hard.
195
00:07:02,500 --> 00:07:03,967
You think you can
make it through Bryan?
196
00:07:05,066 --> 00:07:06,166
Oh, for sure.
197
00:07:06,166 --> 00:07:07,367
[laughing]
198
00:07:07,367 --> 00:07:09,066
[Darnell] Bryan is
classically trained
199
00:07:09,066 --> 00:07:11,000
in that French culinary box.
200
00:07:11,000 --> 00:07:13,600
Whereas me, I was in that box.
And I broke out of it.
201
00:07:13,600 --> 00:07:15,166
I've been smashing it down
ever since
202
00:07:15,166 --> 00:07:16,467
and recreating it.
203
00:07:16,467 --> 00:07:19,100
-All right, Bryan.
How are we doin' over here?
-Hi, Katie.
204
00:07:19,100 --> 00:07:20,100
This is really interesting
205
00:07:20,100 --> 00:07:21,667
that you're doing it
as a porridge.
206
00:07:21,667 --> 00:07:23,100
I'm making a smooth
puree with that,
207
00:07:23,100 --> 00:07:25,100
treat it like grits
in the center of the plate,
208
00:07:25,100 --> 00:07:28,100
and then toast it off some
more to crumb over the top.
209
00:07:28,100 --> 00:07:30,000
-Grits, you are speaking
my language.
-Yes.
210
00:07:30,000 --> 00:07:31,266
-Yes, I grew up on grits.
-Good to hear.
211
00:07:31,266 --> 00:07:32,767
So I'm excited to try 'em.
212
00:07:32,767 --> 00:07:34,867
I'm so sick of seeing
Bobby Flay win.
213
00:07:34,867 --> 00:07:36,867
We have got to beat him.
214
00:07:36,867 --> 00:07:38,667
Yes! Come on! Come on!
215
00:07:38,667 --> 00:07:41,266
We got 10 minutes
and 23 seconds on the clock.
216
00:07:41,266 --> 00:07:43,567
Why kind of accelerated
clock is this?
217
00:07:43,567 --> 00:07:45,300
-[laughs]
-Looks good up there.
218
00:07:45,300 --> 00:07:48,667
Wow, what great inventive
dishes these guys are doing.
219
00:07:48,667 --> 00:07:50,400
[Darnell] So I'm gonna take
my thinly-sliced chicken,
220
00:07:50,400 --> 00:07:52,467
put it into the flour,
the eggs,
221
00:07:52,467 --> 00:07:53,767
then the cornbread mixture.
222
00:07:53,767 --> 00:07:54,900
[Katie] He's gonna be
cutting it close
223
00:07:54,900 --> 00:07:56,467
to get that fried and plated.
224
00:07:56,467 --> 00:07:57,300
[Darnell]
So for the hot honey,
225
00:07:57,300 --> 00:07:58,900
I grab a raw honey,
sriracha.
226
00:07:58,900 --> 00:08:00,700
I feel like cornbread
needs something
227
00:08:00,700 --> 00:08:01,767
to really wake it up.
228
00:08:01,767 --> 00:08:04,467
We've got Bryan,
he's doin' shrimp and grits.
229
00:08:04,467 --> 00:08:06,567
[Bryan] So in the sauce,
once I remove the shrimp,
230
00:08:06,567 --> 00:08:09,266
I add a lot of garlic
to the pan and some scallion,
231
00:08:09,266 --> 00:08:11,100
deglaze with
some shrimp stock,
232
00:08:11,100 --> 00:08:13,867
add gochujang, which is
fermented red pepper paste,
233
00:08:13,867 --> 00:08:16,934
and so that's gonna kind of
caramelize in the pan.
234
00:08:17,567 --> 00:08:18,800
Oh, my gosh.
235
00:08:18,800 --> 00:08:19,767
How are you doin', Darnell?
236
00:08:19,767 --> 00:08:21,433
I'm going through it mentally.
237
00:08:22,367 --> 00:08:23,700
This is accelerated cooking.
238
00:08:23,700 --> 00:08:25,767
I've never had to cook
so fast in my life.
239
00:08:25,767 --> 00:08:27,567
[Bobby] Just over
four and a half minutes.
240
00:08:27,567 --> 00:08:29,967
Darnell, is this
the grudge match
of your life right now?
241
00:08:29,967 --> 00:08:32,500
Oh, my gosh.
Yes, with this clock.
242
00:08:32,500 --> 00:08:33,800
I still have to make
my pancakes.
243
00:08:33,800 --> 00:08:36,667
Rosemary's bringing
that classic
Thanksgiving stuffing vibe.
244
00:08:36,667 --> 00:08:38,600
[Katie] Darnell,
please get this done.
245
00:08:38,600 --> 00:08:39,934
I wanna eat that.
246
00:08:45,567 --> 00:08:46,867
-Yeah.
-Gochujang.
247
00:08:46,867 --> 00:08:47,967
Always a good thing.
248
00:08:47,967 --> 00:08:49,066
[Bryan laughs]
249
00:08:49,066 --> 00:08:50,266
So I got the
cornbread puree here.
250
00:08:50,266 --> 00:08:52,066
-I just wanna taste this.
-Yeah.
251
00:08:52,767 --> 00:08:54,233
My stomach's growling.
252
00:08:55,100 --> 00:08:56,066
Delicious.
253
00:08:56,066 --> 00:08:58,667
-How much time?
-3:45.
254
00:08:58,667 --> 00:09:01,266
So I take my chicken out,
that cornbread being fried.
255
00:09:01,266 --> 00:09:03,500
Now it's naturally
browning that chicken
256
00:09:03,500 --> 00:09:04,700
and it looks beautiful.
257
00:09:04,700 --> 00:09:06,867
-[Bobby] Oh, the hot honey.
That's it.
-[Katie] Wow.
258
00:09:06,867 --> 00:09:08,967
Uh, let me get
a bucket of those please.
259
00:09:08,967 --> 00:09:10,166
-[Katie] Yeah.
-[Darnell laughing]
260
00:09:10,166 --> 00:09:12,000
If Darnell can pull this off
261
00:09:12,000 --> 00:09:14,166
with only two minutes
left on the clock,
262
00:09:14,166 --> 00:09:16,467
I think he's got
a really delicious dish.
263
00:09:16,467 --> 00:09:19,467
But Bryan's grits,
they look beautiful.
264
00:09:19,467 --> 00:09:21,967
I'm gonna top each one
with one piece of shrimp
265
00:09:21,967 --> 00:09:24,266
and I'm gonna glaze it
with the sauce afterwards.
266
00:09:24,266 --> 00:09:26,433
[Katie] Will the shrimp
outshine the grits?
267
00:09:26,767 --> 00:09:27,867
We'll see.
268
00:09:27,867 --> 00:09:28,767
[Bryan] And then last-minute,
269
00:09:28,767 --> 00:09:30,200
I toast
some cornbread crumbles
270
00:09:30,200 --> 00:09:32,567
and I finish that
over the top of the shrimp.
271
00:09:32,567 --> 00:09:34,000
-One minute to go.
-[gasps]
272
00:09:34,000 --> 00:09:35,667
[Darnell] I gotta move
extremely fast.
273
00:09:35,667 --> 00:09:37,500
So I'll cut my pancakes
a smaller shape
274
00:09:37,500 --> 00:09:39,166
just to give
some structure to the plating.
275
00:09:39,166 --> 00:09:42,800
[Katie]
Darnell is turning this into
such an elegant dish.
276
00:09:42,800 --> 00:09:45,567
Twelve, eleven, ten...
277
00:09:45,567 --> 00:09:47,266
-[Katie] Oh, my God.
-[all] ...nine, eight...
278
00:09:47,266 --> 00:09:48,467
This is like as down
to the minute
279
00:09:48,467 --> 00:09:50,467
that I've ever
seen it here ever.
280
00:09:50,467 --> 00:09:52,367
-Ever!
-[all] ...four, three,
281
00:09:52,367 --> 00:09:54,133
two, one.
282
00:09:54,767 --> 00:09:56,166
[audience cheering]
283
00:09:56,567 --> 00:09:57,567
Oh, my gosh.
284
00:09:57,567 --> 00:09:58,867
[Bryan] Way to go.
285
00:09:58,867 --> 00:10:00,767
[Darnell]
Bryan's dish looked like
it came out of his restaurant.
286
00:10:00,767 --> 00:10:02,500
But I didn't
see any cornbread.
287
00:10:02,500 --> 00:10:04,000
[Bryan] I feel really
good about the dish.
288
00:10:04,000 --> 00:10:04,967
It looks beautiful.
289
00:10:04,967 --> 00:10:06,533
I have to win this round.
290
00:10:08,266 --> 00:10:10,000
[Katie] So, Bobby,
after tonight,
291
00:10:10,000 --> 00:10:13,000
I'm gonna start a new
yearly Thanksgiving tradition.
292
00:10:13,000 --> 00:10:15,100
And that's gonna be
that I call you up every year
293
00:10:15,100 --> 00:10:18,266
and remind you
how badly you lost tonight.
294
00:10:18,266 --> 00:10:20,667
But, right now,
it's all about the cornbread.
295
00:10:20,667 --> 00:10:22,767
Chef Darnell,
tell me what you made.
296
00:10:22,767 --> 00:10:25,233
I have a little take
on Thanksgiving breakfast.
297
00:10:25,800 --> 00:10:27,100
This is cornbread pancakes
298
00:10:27,100 --> 00:10:29,367
with a cornbread encrusted
chicken tender
299
00:10:29,367 --> 00:10:31,000
in a honey hot sauce.
300
00:10:31,000 --> 00:10:33,667
Because honey, by nature,
always goes with cornbread,
301
00:10:33,667 --> 00:10:35,100
at least at my house
for Thanksgiving,
302
00:10:35,100 --> 00:10:37,166
so I wanted
to bring that here.
303
00:10:37,166 --> 00:10:40,700
I really like the chicken.
It's super-juicy and tender.
304
00:10:40,700 --> 00:10:42,467
I got that sweetness of
the honey
305
00:10:42,467 --> 00:10:44,900
and a little hint of spice,
not overpowering.
306
00:10:44,900 --> 00:10:46,967
The cornbread breading,
for me,
307
00:10:46,967 --> 00:10:48,800
it got a tad bit granular.
308
00:10:48,800 --> 00:10:51,600
The pancakes, I really got
the cornbread flavor
309
00:10:51,600 --> 00:10:52,634
with those...
310
00:10:52,634 --> 00:10:55,266
the rosemary kind of came
through a little too much.
311
00:10:55,266 --> 00:10:57,800
But, overall, I think it's
really delicious.
312
00:10:57,800 --> 00:11:00,567
Chef Bryan, tell me what
you did with the cornbread.
313
00:11:00,567 --> 00:11:01,867
So, Katie, what I did
314
00:11:01,867 --> 00:11:03,166
is I made a roasted prawn
315
00:11:03,166 --> 00:11:04,867
with cornbread
and coconut porridge
316
00:11:04,867 --> 00:11:06,333
and a gochujang shrimp jus.
317
00:11:08,266 --> 00:11:11,166
You know, Bryan, I think this
dish shows a lot of finesse.
318
00:11:11,166 --> 00:11:14,467
The porridge has a really nice
sweet flavor to it
319
00:11:14,467 --> 00:11:16,667
and the coconut comes through.
320
00:11:16,667 --> 00:11:20,867
The texture is a little bit
going towards the gluey side,
321
00:11:20,867 --> 00:11:23,567
but it is really good flavor.
322
00:11:23,567 --> 00:11:26,867
Adding the toasted
cornbread crumb on top
323
00:11:26,867 --> 00:11:28,700
really gave it a good texture.
324
00:11:28,700 --> 00:11:31,200
So, overall, this was
a really delicious dish
325
00:11:31,200 --> 00:11:32,900
and plated beautifully.
326
00:11:32,900 --> 00:11:34,066
Thank you.
327
00:11:34,066 --> 00:11:37,000
So, as you guys know, I have
to decide which one of you
328
00:11:37,000 --> 00:11:38,867
is gonna move on
to round 2.
329
00:11:38,867 --> 00:11:42,266
And the other one
will join me here
330
00:11:42,266 --> 00:11:44,967
to talk turkey--
I mean trash about Bobby.
331
00:11:45,867 --> 00:11:48,734
And the chef
moving forward is...
332
00:11:49,600 --> 00:11:50,867
Very hard decision.
333
00:11:59,166 --> 00:12:01,634
And the chef
moving forward is...
334
00:12:04,367 --> 00:12:05,367
Chef Bryan.
335
00:12:05,367 --> 00:12:06,600
All right.
336
00:12:06,600 --> 00:12:08,000
-Good job.
-[audience cheering]
337
00:12:08,000 --> 00:12:09,266
Good job.
338
00:12:09,266 --> 00:12:11,166
Come on, Darnell.
Come sit with me.
339
00:12:12,166 --> 00:12:13,700
I really wanted to get
to hang with Darnell.
340
00:12:13,700 --> 00:12:15,667
[sighs] Yeah.
Even when I lose, I win.
341
00:12:15,667 --> 00:12:17,567
[all laugh]
342
00:12:17,567 --> 00:12:20,667
Bryan, I thought that you had
a really nice balance
343
00:12:20,667 --> 00:12:21,867
of flavors in here.
344
00:12:21,867 --> 00:12:23,100
I think it was inventive.
345
00:12:23,100 --> 00:12:26,700
And so I felt like it could
take you to beat him.
346
00:12:26,700 --> 00:12:27,800
All right.
347
00:12:27,800 --> 00:12:29,000
Well, let's see who's comin'
through the door, then.
348
00:12:29,000 --> 00:12:31,333
All right. Bobby, you come
over here and sit with us.
349
00:12:34,367 --> 00:12:36,500
Well, Bobby,
I'm excited for this one.
350
00:12:36,500 --> 00:12:40,100
Our next contender's food
is anything but traditional.
351
00:12:40,100 --> 00:12:43,600
Please welcome one of
your Triple-Threat Titans...
352
00:12:43,600 --> 00:12:45,600
-Oh.
-...and Bryan's brother...
353
00:12:45,600 --> 00:12:46,834
Oh, come on!
354
00:12:48,467 --> 00:12:50,000
Chef Michael Voltaggio.
355
00:12:50,000 --> 00:12:51,166
Yes!
356
00:12:58,567 --> 00:12:59,834
What's up with this?
357
00:13:02,367 --> 00:13:03,567
What's going on with this?
358
00:13:05,667 --> 00:13:06,767
[Darnell] This is great.
359
00:13:06,767 --> 00:13:08,834
I'm just thankful you brought
me here to beat you today.
360
00:13:09,567 --> 00:13:11,567
-Let's go.
-Talking smack already.
361
00:13:11,567 --> 00:13:13,467
-This is interesting.
-[Katie] Mmm-hmm.
362
00:13:13,467 --> 00:13:14,900
It's kind of messed up,
you guys.
363
00:13:14,900 --> 00:13:16,166
Like, seriously?
364
00:13:18,667 --> 00:13:20,734
No. This is what they do.
365
00:13:22,166 --> 00:13:24,000
What's up, guys?
366
00:13:24,000 --> 00:13:25,367
Nice to see you both
in the kitchen.
367
00:13:25,367 --> 00:13:26,867
This is so fun for me.
368
00:13:26,867 --> 00:13:28,266
Glad it's fun for you, Chef.
369
00:13:28,266 --> 00:13:30,000
Yes, very fun.
370
00:13:30,000 --> 00:13:31,900
Two Voltaggio brothers.
371
00:13:31,900 --> 00:13:34,266
Katie's pulling out
all the stops.
372
00:13:34,266 --> 00:13:36,567
So Bryan's already got
a win under his belt tonight.
373
00:13:36,567 --> 00:13:37,567
How are you feelin'?
374
00:13:37,567 --> 00:13:38,967
I mean, I don't like
that part of it.
375
00:13:38,967 --> 00:13:40,400
You know, he got
to practice a little bit.
376
00:13:40,400 --> 00:13:43,100
That's kind of unfair.
But I see how it's gonna go.
377
00:13:43,100 --> 00:13:45,166
I know you guys cook
a lot together, obviously.
378
00:13:45,166 --> 00:13:46,500
But do you compete
against each other?
379
00:13:46,500 --> 00:13:48,367
-We don't. So we don't
compete anymore...
-Yeah.
380
00:13:48,367 --> 00:13:49,567
-...against each other, so--
-Right.
381
00:13:49,567 --> 00:13:50,667
Well, we're actually tied
right now though.
382
00:13:50,667 --> 00:13:52,800
Because there was Top Chef--
383
00:13:52,800 --> 00:13:54,000
-Yeah, that's true.
-There was Top Chef
384
00:13:54,000 --> 00:13:55,700
and then
Battle of the Brothers.
385
00:13:55,700 --> 00:13:58,200
He actually won that season
of that show.
386
00:13:58,200 --> 00:14:00,100
-So, as far
as I'm concerned...
-[Bobby] Oh, okay.
387
00:14:00,100 --> 00:14:01,467
...this is like...
388
00:14:01,467 --> 00:14:02,800
this is the title match,
you know.
389
00:14:02,800 --> 00:14:04,000
Okay. I like it.
390
00:14:04,000 --> 00:14:05,333
Just don't tell our mother.
391
00:14:06,200 --> 00:14:07,266
You guys ready for this?
392
00:14:07,266 --> 00:14:08,266
-Yes.
-Yes, Chef.
393
00:14:08,867 --> 00:14:10,000
This is a pumpkin.
394
00:14:10,000 --> 00:14:11,266
Come on.
395
00:14:13,100 --> 00:14:15,066
But it's really
the Trojan pumpkin.
396
00:14:15,867 --> 00:14:16,967
Oh, no.
397
00:14:16,967 --> 00:14:19,400
The
Thanksgiving ingredient is...
398
00:14:19,400 --> 00:14:20,967
-butternut squash.
-[Bryan] Okay.
399
00:14:23,800 --> 00:14:26,100
Do you like this better or
worse than cornbread?
400
00:14:26,100 --> 00:14:27,266
I like that better
than cornbread.
401
00:14:27,266 --> 00:14:29,100
Okay, good. Wow.
He's gonna be strong.
402
00:14:29,100 --> 00:14:30,266
'Cause he was strong
in the first round.
403
00:14:30,266 --> 00:14:31,367
How do you feel
about this?
404
00:14:31,367 --> 00:14:32,266
I'm ready to go, Chef.
405
00:14:32,266 --> 00:14:33,367
-You're ready?
-Yes, Chef.
406
00:14:33,367 --> 00:14:34,734
-You already know
what you're making.
-Yes, Chef.
407
00:14:35,266 --> 00:14:37,100
Okay, big stakes here.
408
00:14:37,100 --> 00:14:39,300
Whover wins
moves on to round 3,
409
00:14:39,300 --> 00:14:41,100
they pick the dish
410
00:14:41,100 --> 00:14:42,100
and your teammate.
411
00:14:42,100 --> 00:14:44,467
And then I get
the last chef standing.
412
00:14:44,467 --> 00:14:45,967
20 minutes on the clock.
413
00:14:45,967 --> 00:14:47,166
Don't get squashed.
414
00:14:47,166 --> 00:14:49,333
Make the butternut the star.
415
00:14:49,600 --> 00:14:50,567
[all cheering]
416
00:14:55,266 --> 00:14:56,233
Wow.
417
00:14:56,233 --> 00:14:58,600
Butternut squash, it takes
time to break it down.
418
00:14:58,600 --> 00:15:00,200
It takes time to cook it.
419
00:15:00,200 --> 00:15:03,900
It is a familiar ingredient
when it comes to the holidays.
420
00:15:03,900 --> 00:15:04,867
Can you hurry up?
421
00:15:04,867 --> 00:15:06,033
Yes, I'm trying!
422
00:15:07,066 --> 00:15:08,367
The brothers fighting.
423
00:15:08,367 --> 00:15:10,100
[Katie] Bryan's already got...
424
00:15:10,100 --> 00:15:11,767
-Duck.
-...duck out.
425
00:15:11,767 --> 00:15:13,266
[Bryan] So I'm starting
my duck breast.
426
00:15:13,266 --> 00:15:15,867
I have to get that rendering
so it gets nice and crispy.
427
00:15:15,867 --> 00:15:18,400
My strategy here is to make
two different uses of squash.
428
00:15:18,400 --> 00:15:20,166
So I'm making
a roasted duck breast
429
00:15:20,166 --> 00:15:22,967
and a broth made with
butternut squash
430
00:15:22,967 --> 00:15:24,867
and crispy butternut squash
over the top.
431
00:15:24,867 --> 00:15:27,333
It looks like Michael got
a juicer out.
432
00:15:28,066 --> 00:15:29,367
Michael, what are you making?
433
00:15:29,367 --> 00:15:30,700
Uh, I think I'm gonna make
434
00:15:30,700 --> 00:15:33,467
a butternut squash
char siu pork.
435
00:15:33,467 --> 00:15:34,867
Char siu pork?
436
00:15:34,867 --> 00:15:35,700
Yes.
437
00:15:35,700 --> 00:15:38,000
Char siu pork generally
is pork belly,
438
00:15:38,000 --> 00:15:39,867
usually glazed, uh,
in a sticky glaze
439
00:15:39,867 --> 00:15:42,567
of like hoisin and soy sauce
and sesame and ginger.
440
00:15:42,567 --> 00:15:43,567
It's amazing.
441
00:15:43,567 --> 00:15:45,567
I love the barbecue aspect
of it. That's great.
442
00:15:45,567 --> 00:15:48,567
You know how they put
food coloring and all that
in char sui pork?
443
00:15:48,567 --> 00:15:50,700
Butternut squash
is such a beautiful color
444
00:15:50,700 --> 00:15:53,900
I'm gonna char siu my pork
with butternut squash juice.
445
00:15:53,900 --> 00:15:55,367
How the heck
do you come up with that?
446
00:15:55,367 --> 00:15:57,767
Because he's the only person
that thinks like this.
447
00:15:58,266 --> 00:15:59,900
I'm telling you, it's nuts.
448
00:15:59,900 --> 00:16:01,667
Chinese restaurants are open
on Thanksgiving.
449
00:16:01,667 --> 00:16:03,867
And so this is sort of
like a nod to
450
00:16:03,867 --> 00:16:06,967
the fact that,
other than turkey dinners,
451
00:16:06,967 --> 00:16:08,200
you know, a lot of people
can go out
452
00:16:08,200 --> 00:16:09,300
and get good Chinese food.
453
00:16:09,300 --> 00:16:12,100
And so why not bring those
flavor profiles together?
454
00:16:12,100 --> 00:16:13,100
We don't know
that it's gonna work,
455
00:16:13,100 --> 00:16:14,133
but we'll see.
456
00:16:14,767 --> 00:16:16,166
I am Michael Voltaggio.
457
00:16:16,166 --> 00:16:19,000
I am one of the Titans
on Bobby's Triple-Threat,
458
00:16:19,000 --> 00:16:21,367
but better known as
Bryan Voltaggio's brother.
459
00:16:21,367 --> 00:16:22,467
I love competing
460
00:16:22,467 --> 00:16:24,266
because it keeps
my creative process sharp
461
00:16:24,266 --> 00:16:26,467
and it helps me
as a chef in my restaurants
462
00:16:26,467 --> 00:16:27,700
to think on the fly.
463
00:16:27,700 --> 00:16:28,900
Bobby's a tough competitor.
464
00:16:28,900 --> 00:16:31,266
I-- I learn a lot
when I watch him cook.
465
00:16:31,266 --> 00:16:32,667
I know what
he's capable of
466
00:16:32,667 --> 00:16:35,100
and I think
I can take him out.
467
00:16:35,100 --> 00:16:37,133
-Oh, hey, buddy.
-Bryan, what are you making?
468
00:16:37,900 --> 00:16:38,800
I'm making duck breasts
469
00:16:38,800 --> 00:16:41,834
with a broth
using the butternut squash.
470
00:16:42,467 --> 00:16:43,767
Then I'm going to...
471
00:16:43,767 --> 00:16:46,000
-Boring.
-Oh, come on!
472
00:16:46,000 --> 00:16:48,400
Can you get off my station?
473
00:16:48,400 --> 00:16:51,000
-I need the juicer.
-You have your own station
over there.
474
00:16:51,000 --> 00:16:53,567
I wanted to come see you,
hang out.
475
00:16:53,567 --> 00:16:55,767
I like all this trash talk
going on.
476
00:16:55,767 --> 00:16:57,667
I'm definitely faster
at juicing than he is,
477
00:16:57,667 --> 00:16:59,867
I can tell you that
right now.
478
00:16:59,867 --> 00:17:01,300
The crowd is hyped
about this match.
479
00:17:01,300 --> 00:17:02,467
This is intense.
480
00:17:02,467 --> 00:17:03,333
[Bryan] So I have my juice now
481
00:17:03,333 --> 00:17:04,667
so I'm gonna run back
over to my station
482
00:17:04,667 --> 00:17:06,266
'cause we're gonna reduce
down the butternut squash
483
00:17:06,266 --> 00:17:07,667
so we can
concentrate the flavor.
484
00:17:07,667 --> 00:17:09,300
Because this is gonna
be the star.
485
00:17:09,300 --> 00:17:10,233
Add some butter
486
00:17:10,233 --> 00:17:12,867
and make a really
rich butternut squash broth.
487
00:17:12,867 --> 00:17:15,200
Fifteen minutes
and thirty seconds, chefs.
488
00:17:15,200 --> 00:17:16,266
Yes, Chef.
489
00:17:16,266 --> 00:17:17,600
I'm then gonna take
that juice,
490
00:17:17,600 --> 00:17:19,266
I'm gonna add some
soy sauce, fish sauce,
491
00:17:19,266 --> 00:17:20,467
sugar, some rice wine vinegar
492
00:17:20,467 --> 00:17:22,300
so it's acidic,
sweet and sour.
493
00:17:22,300 --> 00:17:25,867
And just let this reduce down,
reduce down, reduce down.
494
00:17:25,867 --> 00:17:27,100
I'm coming to see you.
495
00:17:27,100 --> 00:17:28,967
-Happy Thanksgiving.
-Happy Thanksgiving.
496
00:17:28,967 --> 00:17:30,467
I'll be right back.
497
00:17:30,467 --> 00:17:32,500
-I'm just gonna hang out here
and smell everything.
-Okay. Let's talk.
498
00:17:32,500 --> 00:17:34,266
I wanna know,
is this like a peek
499
00:17:34,266 --> 00:17:36,667
into the
Voltaggio Thanksgivings?
500
00:17:36,667 --> 00:17:39,500
Are you guys like, "My dish
is better than his dish"?
501
00:17:39,500 --> 00:17:41,000
It gets a little
awkward sometimes,
502
00:17:41,000 --> 00:17:42,100
but it's good, you know.
503
00:17:42,100 --> 00:17:44,467
Like, right now. Right now,
it's a little awkward.
504
00:17:44,467 --> 00:17:47,000
Good thing our mama's
not here though because
505
00:17:47,000 --> 00:17:49,166
me beating Bryan's probably
not gonna go over too well.
506
00:17:50,500 --> 00:17:52,200
He's the favorite, so.
507
00:17:52,200 --> 00:17:53,800
Oh!
508
00:17:53,800 --> 00:17:55,867
He beat me last time
we competed against each other
509
00:17:55,867 --> 00:17:57,967
so I kind of owe him one
right now.
510
00:17:57,967 --> 00:17:59,567
And then there's that other
guy we gotta worry about.
511
00:17:59,567 --> 00:18:01,500
-So that's... you know.
-Do you think you're
gonna beat Bobby
512
00:18:01,500 --> 00:18:02,800
-if you beat Bryan?
-I'm--
513
00:18:02,800 --> 00:18:03,900
No. I know
I'm gonna do that.
514
00:18:03,900 --> 00:18:05,166
That's not what
I'm worried about today.
515
00:18:05,166 --> 00:18:06,266
-Oh, okay.
-Okay.
516
00:18:06,266 --> 00:18:07,934
Bryan, I comin' to you.
517
00:18:09,100 --> 00:18:11,400
Over here I've spiralized
some butternut squash.
518
00:18:11,400 --> 00:18:12,867
So I'm gonna
add a crispy texture
519
00:18:12,867 --> 00:18:14,166
over duck breasts
520
00:18:14,166 --> 00:18:15,700
that I have roasting
in the oven right now.
521
00:18:15,700 --> 00:18:17,567
So you're gonna fry those
butternut squash noodles?
522
00:18:17,567 --> 00:18:18,767
-Yeah.
-Oh.
523
00:18:18,767 --> 00:18:21,000
I don't know, Michael.
Bryan's using the fryer.
524
00:18:21,000 --> 00:18:22,767
He's gonna fry
some butternut squash.
525
00:18:22,767 --> 00:18:25,100
Let's hear it for the second
best chef in the family,
526
00:18:25,100 --> 00:18:26,266
Bryan Voltaggio!
527
00:18:26,266 --> 00:18:27,834
[audience cheering]
528
00:18:30,767 --> 00:18:31,667
Ten minutes to go.
529
00:18:31,667 --> 00:18:32,567
Ten minutes?
530
00:18:32,567 --> 00:18:33,867
Ten minutes left?
That's it?
531
00:18:33,867 --> 00:18:36,400
[Michael] I'm frying the bacon
to get the fat rendered out.
532
00:18:36,400 --> 00:18:38,266
Then I'm gonna take
these bacon portions,
533
00:18:38,266 --> 00:18:39,867
put 'em in
that char siu glaze,
534
00:18:39,867 --> 00:18:41,700
cook it all down together
with the onions
535
00:18:41,700 --> 00:18:43,767
and just get it
nice and sticky.
536
00:18:43,767 --> 00:18:45,100
Start cooking
your duck yet, Chef?
537
00:18:45,100 --> 00:18:46,100
Duck's already in the oven.
538
00:18:46,100 --> 00:18:48,000
It's gonna be resting soon.
539
00:18:48,000 --> 00:18:49,100
[mockingly] "Oh,
duck's already in the oven.
540
00:18:49,100 --> 00:18:50,166
It's gotta rest a time."
541
00:18:50,166 --> 00:18:51,266
[Bryan laughing]
542
00:18:51,266 --> 00:18:52,834
A little payback from
growing up, I would imagine.
543
00:18:53,367 --> 00:18:54,433
I need to shut up and cook.
544
00:18:54,433 --> 00:18:57,066
I do wanna have a piece
of like center-of-the-plate
545
00:18:57,066 --> 00:18:58,367
butternut squash
on my dish.
546
00:18:58,367 --> 00:19:00,100
So I blanched
the butternut squash,
547
00:19:00,100 --> 00:19:01,000
I pull it out.
548
00:19:01,000 --> 00:19:02,100
It's not as tender
as I'd like it to be,
549
00:19:02,100 --> 00:19:03,900
so I'm gonna try and
cook it the rest of the way
550
00:19:03,900 --> 00:19:05,100
in the glaze.
551
00:19:05,100 --> 00:19:06,800
These guys are focused.
552
00:19:06,800 --> 00:19:08,266
[Bryan] It's just spiralized
butternut squash.
553
00:19:08,266 --> 00:19:10,000
It looks great.
It's nice and crispy.
554
00:19:10,000 --> 00:19:11,467
Are you
a butternut squash fan?
555
00:19:11,467 --> 00:19:12,400
Fanatic.
556
00:19:12,400 --> 00:19:13,600
-"Fanatic."
-Come on.
557
00:19:13,600 --> 00:19:14,967
Cornbread first?
558
00:19:17,600 --> 00:19:19,233
[Katie] Comin' up
on seven minutes.
559
00:19:21,266 --> 00:19:24,066
Brother-versus-brother
Thanksgiving battle,
560
00:19:24,066 --> 00:19:26,000
like this is intense.
You got your duck goin' too--
561
00:19:26,000 --> 00:19:27,166
This is-- this is intense.
562
00:19:27,166 --> 00:19:30,000
And at this point,
I'm gonna baste the duck
with butter,
563
00:19:30,000 --> 00:19:30,967
some of that duck fat.
564
00:19:30,967 --> 00:19:33,000
So, that way, it helps it
caramelize the skin.
565
00:19:33,000 --> 00:19:34,000
Wow.
566
00:19:34,000 --> 00:19:35,567
I'll put the juicer away,
Bryan.
567
00:19:35,567 --> 00:19:37,000
You just leave it
on my station
568
00:19:37,000 --> 00:19:38,166
so I have nowhere to plate.
569
00:19:38,166 --> 00:19:39,700
-All right, all right,
all right.
-Fight, fight, fight!
570
00:19:39,700 --> 00:19:41,767
[chanting] Fight, fight,
fight, fight, fight, fight!
571
00:19:41,767 --> 00:19:43,166
[audience clapping
in rhythm]
572
00:19:43,166 --> 00:19:44,266
So, Michael.
573
00:19:44,266 --> 00:19:46,266
Try that char sui sauce, sir.
574
00:19:46,266 --> 00:19:47,767
My God.
575
00:19:49,467 --> 00:19:50,467
How are we lookin', Chef?
576
00:19:50,467 --> 00:19:51,934
You already know
you're a bad man.
577
00:19:53,166 --> 00:19:54,266
[laughs] You already
know that though.
578
00:19:54,266 --> 00:19:55,567
This is gonna be good.
579
00:19:57,500 --> 00:19:58,467
What'd you see?
580
00:19:58,467 --> 00:20:00,467
I see them two
as oil and vinegar.
581
00:20:00,467 --> 00:20:02,467
When they're together,
make a great vinaigrette.
582
00:20:02,467 --> 00:20:04,800
But, separately, Voltaggio
would be the vinegar.
583
00:20:04,800 --> 00:20:05,767
He's spicy.
584
00:20:05,767 --> 00:20:07,767
And then you got Bryan,
who's more smooth.
585
00:20:07,767 --> 00:20:08,867
More classic.
586
00:20:08,867 --> 00:20:10,800
[Bryan] So I cut into
my duck breast,
587
00:20:10,800 --> 00:20:12,100
it's slightly underdone.
588
00:20:12,100 --> 00:20:13,166
So I'm a little bit worried.
589
00:20:13,166 --> 00:20:15,000
So my strategy is I glaze it
with some of that jus
590
00:20:15,000 --> 00:20:16,367
to continue to cook it.
591
00:20:16,367 --> 00:20:17,867
[Bobby] 90 seconds, you guys.
592
00:20:17,867 --> 00:20:18,767
[Michael] That's it?
593
00:20:18,767 --> 00:20:21,066
My pork belly
goes down onto the plate.
594
00:20:21,066 --> 00:20:23,266
The squash still feels
a little bit tough.
595
00:20:23,266 --> 00:20:26,166
So I'm now taking that,
putting it into the fryer,
596
00:20:26,166 --> 00:20:27,667
but I don't have
a lot of time.
597
00:20:27,667 --> 00:20:29,233
Come on, cook!
598
00:20:34,867 --> 00:20:36,000
How much time do I got?
50 seconds?
599
00:20:36,000 --> 00:20:37,467
Gotta go, guys.
We'll talk later.
600
00:20:37,467 --> 00:20:39,166
I pull the butternut squash
out of the fryer
601
00:20:39,166 --> 00:20:41,200
and then bring it back
to the glaze.
602
00:20:41,200 --> 00:20:43,700
It think it looks like
sticky-icky and delicious,
603
00:20:43,700 --> 00:20:45,100
like a char siu should be.
604
00:20:45,100 --> 00:20:47,567
These guys are cooking
killer dishes.
605
00:20:47,567 --> 00:20:48,567
Twenty-five seconds.
606
00:20:48,567 --> 00:20:49,667
[Bryan] I'm running
out of time.
607
00:20:49,667 --> 00:20:51,767
Duck breast, medium is
about where you want it to be.
608
00:20:51,767 --> 00:20:52,867
It looks perfect.
609
00:20:52,867 --> 00:20:54,867
[all] Ten, nine, eight...
610
00:20:54,867 --> 00:20:57,600
[Bryan] And over the top,
the crispy
butternut squash garnish.
611
00:20:57,600 --> 00:20:59,100
Finish it with
some red mustard leaves.
612
00:20:59,100 --> 00:21:02,800
[all] ...four, three,
two, one.
613
00:21:02,800 --> 00:21:04,867
[audience cheering]
614
00:21:04,867 --> 00:21:06,467
[Michael] I mean,
the only thing I could ever
be worried about
615
00:21:06,467 --> 00:21:08,467
is the fact that I know how
good of a cook my brother is.
616
00:21:08,467 --> 00:21:09,667
That looks pretty good.
617
00:21:09,667 --> 00:21:11,367
I'm not going against somebody
618
00:21:11,367 --> 00:21:14,567
that I'm positive that
I can beat.
619
00:21:14,567 --> 00:21:17,967
You know, there's nothing like
a new Food Network tradition
620
00:21:17,967 --> 00:21:20,600
of beating Bobby Flay.
621
00:21:20,600 --> 00:21:23,467
But, right now, it's all
about the butternut squash.
622
00:21:23,467 --> 00:21:25,400
Chef Bryan,
tell us about your dish.
623
00:21:25,400 --> 00:21:26,867
I made a roasted duck breast
624
00:21:26,867 --> 00:21:29,100
with a broth made of
butternut squash
625
00:21:29,100 --> 00:21:30,166
and some crispy
626
00:21:30,166 --> 00:21:31,834
And some crispy butternut
squash over the top.
627
00:21:34,000 --> 00:21:35,900
-This is dreamy.
-Really?
628
00:21:35,900 --> 00:21:38,066
[Katie] Yes. That sauce?
629
00:21:38,500 --> 00:21:40,066
Is so good.
630
00:21:40,066 --> 00:21:43,100
The butternut squash
has this wonderful
sweetness to it.
631
00:21:43,100 --> 00:21:44,000
Thank you.
632
00:21:44,000 --> 00:21:46,266
Cook on the duck. Perfect.
633
00:21:46,266 --> 00:21:48,400
Skin on the duck. Crispy.
634
00:21:48,400 --> 00:21:50,500
[Katie] If I was having
Thanksgiving at your house,
635
00:21:50,500 --> 00:21:52,467
I would ask if you could
make that sauce,
636
00:21:52,467 --> 00:21:54,700
and I would forget the gravy,
which is my favorite part,
637
00:21:54,700 --> 00:21:56,467
and I would put that
all over everything.
638
00:21:56,467 --> 00:21:58,667
Done. New tradition.
Butternut squash gravy.
639
00:21:58,667 --> 00:22:00,367
-[Katie chuckles]
-Can we get to
the negative parts?
640
00:22:00,367 --> 00:22:02,700
[all laugh]
641
00:22:02,700 --> 00:22:05,100
Maybe just a little bit
more hit of acidity,
642
00:22:05,100 --> 00:22:06,667
to cut through all the fat.
643
00:22:06,667 --> 00:22:07,867
[Darnell] I think on the duck,
644
00:22:07,867 --> 00:22:09,667
you could have went harder
on the seasoning.
645
00:22:09,667 --> 00:22:11,667
But it is so good.
646
00:22:11,667 --> 00:22:13,166
-Thank you.
-All right, chef Michael.
647
00:22:13,166 --> 00:22:14,166
Tell us about your dish.
648
00:22:14,166 --> 00:22:17,100
So I made a butternut squash
char siu pork,
649
00:22:17,100 --> 00:22:19,934
and a char siu of butternut
squash on top.
650
00:22:24,767 --> 00:22:27,667
The bacon,
super tender, smoky.
651
00:22:27,667 --> 00:22:29,500
With that sweet
butternut squash,
652
00:22:29,500 --> 00:22:30,800
there's an earthiness to it.
653
00:22:30,800 --> 00:22:34,367
The way that the glaze stuck
to the texture of that,
654
00:22:34,367 --> 00:22:35,867
it's outstanding.
655
00:22:35,867 --> 00:22:37,500
To go with char siu,
656
00:22:37,500 --> 00:22:40,000
on this dish, was bold.
657
00:22:40,000 --> 00:22:42,667
It's aggressive.
but beautiful, it's like,
658
00:22:42,667 --> 00:22:44,266
daring and edgy.
659
00:22:44,266 --> 00:22:45,667
I think if butternut squash
660
00:22:45,667 --> 00:22:47,166
was writing its obituary,
661
00:22:47,166 --> 00:22:48,667
this would be how
it would wanna go out.
662
00:22:48,667 --> 00:22:49,967
[chuckles]
663
00:22:49,967 --> 00:22:51,767
Could we give him
one rib shot?
664
00:22:51,767 --> 00:22:53,567
-Something?
-[all laugh]
665
00:22:53,567 --> 00:22:55,700
I will tell you,
the butternut squash
666
00:22:55,700 --> 00:22:58,266
was not completely
consistently cooked,
667
00:22:58,266 --> 00:23:00,567
but the sauce was great.
668
00:23:00,567 --> 00:23:02,767
Your mom did something
right with the two of you.
669
00:23:02,767 --> 00:23:04,667
I mean...[laughs]
670
00:23:04,667 --> 00:23:07,166
How did all this creativity
happen in one family?
671
00:23:07,166 --> 00:23:10,900
Okay. Give us a little
moment to discuss here.
672
00:23:10,900 --> 00:23:13,400
[Bobby] Both of these
chefs did something
incredibly inventive.
673
00:23:13,400 --> 00:23:15,867
I think they both used
the butternut squash
really well.
674
00:23:15,867 --> 00:23:19,567
I just think it's gonna be,
like, conceptually, you know,
675
00:23:19,567 --> 00:23:21,467
I liked this concept
better than this concept.
676
00:23:21,467 --> 00:23:23,000
But they're both great dishes.
677
00:23:23,000 --> 00:23:24,467
[Darnell exhales]
All right, chefs.
678
00:23:24,467 --> 00:23:26,400
After much back and forth,
679
00:23:26,400 --> 00:23:29,100
Katie and myself have
come to a decision.
680
00:23:29,100 --> 00:23:30,967
And the chef who will
get to serve up
681
00:23:30,967 --> 00:23:34,867
a big ol' piece of humble
pie to Mr. Flay is...
682
00:23:36,800 --> 00:23:38,266
...chef Michael.
683
00:23:39,166 --> 00:23:41,433
[cheering and applause]
684
00:23:47,500 --> 00:23:49,767
[Katie] The butternut squash
really came through
685
00:23:49,767 --> 00:23:50,867
as the star of the dish,
686
00:23:50,867 --> 00:23:52,867
having that larger
piece of it.
687
00:23:52,867 --> 00:23:54,500
-This was super bold.
-Thank you.
688
00:23:54,500 --> 00:23:56,400
So I guess you feel confident,
chef Michael,
689
00:23:56,400 --> 00:23:57,600
that you can take him out
in the next round?
690
00:23:57,600 --> 00:23:58,834
This? Yeah, of course.
691
00:23:59,300 --> 00:24:00,266
This?
692
00:24:00,266 --> 00:24:01,934
-This chef. This chef!
-[laughter]
693
00:24:03,000 --> 00:24:04,300
My boss. Yes.
694
00:24:04,300 --> 00:24:07,834
-I mean, I mean,
yes, sir. Yes, chef.
-[laughter]
695
00:24:08,767 --> 00:24:10,367
♪ Why, 'cause we said so ♪
696
00:24:10,367 --> 00:24:13,400
♪ Zero to 100
Like a tiger smelling meat ♪
697
00:24:13,400 --> 00:24:16,033
♪ I see fresh flesh
Time to eat ♪
698
00:24:16,967 --> 00:24:18,867
[Bobby] All right Michael,
great job.
699
00:24:18,867 --> 00:24:21,667
Curious what you might bring
to the table here tonight
on Thanksgiving.
700
00:24:21,667 --> 00:24:23,567
What are we, uh,
what are we cooking tonight?
701
00:24:23,567 --> 00:24:27,333
So, my Thanksgiving
signature dish is...
702
00:24:29,266 --> 00:24:31,500
...turkey Tetrazzini.
703
00:24:31,500 --> 00:24:32,867
-[chuckles]
-[Katie gasps]
704
00:24:32,867 --> 00:24:35,567
-I love turkey Tetrazzini!
-[applause]
705
00:24:35,567 --> 00:24:38,133
Let's hear it
for turkey Tetrazzini!
706
00:24:39,467 --> 00:24:40,967
Bobby, have you
ever made this?
707
00:24:41,667 --> 00:24:43,667
-No.
-[laughter]
708
00:24:43,667 --> 00:24:44,900
-Ask me.
-[Katie] Michael,
709
00:24:44,900 --> 00:24:46,700
you are a turkey
Tetrazzini fan?
710
00:24:46,700 --> 00:24:47,867
Never made it in my life.
711
00:24:47,867 --> 00:24:49,467
-What?
-[laughter]
712
00:24:49,467 --> 00:24:52,100
I wanted to keep it fair,
you know, like,
713
00:24:52,100 --> 00:24:54,266
-he's getting
a little older...
-[Katie] Mm-hmm.
714
00:24:54,266 --> 00:24:56,066
-Ring the bell. Let's go.
-[laughter]
715
00:24:56,667 --> 00:24:57,767
[Katie] Okay, chef Michael.
716
00:24:57,767 --> 00:24:59,700
You also get
to pick the teams.
717
00:24:59,700 --> 00:25:02,567
I have feeling which way
you're gonna go here.
718
00:25:03,700 --> 00:25:05,567
I love Darnell, but, I mean,
719
00:25:06,567 --> 00:25:09,500
bud, you know,
I gotta go with my brother.
720
00:25:09,500 --> 00:25:11,166
-[Bobby] Darnell, let's go.
-[applause]
721
00:25:12,100 --> 00:25:13,700
It's my brother.
722
00:25:13,700 --> 00:25:15,367
I know what he can do, so...
723
00:25:15,367 --> 00:25:16,467
I complete you.
724
00:25:16,467 --> 00:25:17,700
He completes me.
725
00:25:17,700 --> 00:25:21,300
[Katie] So we've got Michael
and Bryan Voltaggio brothers,
726
00:25:21,300 --> 00:25:25,100
against Bobby Flay
and Superchef Darnell.
727
00:25:25,100 --> 00:25:27,567
Darnell, how's it feel
to be on team Bobby?
728
00:25:27,567 --> 00:25:29,767
This is like MJ throwing
LeBron an alley-oop.
729
00:25:29,767 --> 00:25:30,900
[laughter]
730
00:25:30,900 --> 00:25:33,100
All right, well,
45 minutes on the clock.
731
00:25:33,100 --> 00:25:34,667
Let the Tetrazzini begin.
732
00:25:34,667 --> 00:25:37,166
-Go!
-[cheering and applause]
733
00:25:41,567 --> 00:25:44,567
[Katie] Tonight is all about
Thanksgiving tradition.
734
00:25:44,567 --> 00:25:46,900
So let's discuss
turkey Tetrazzini.
735
00:25:46,900 --> 00:25:50,266
This is the ultimate
Thanksgiving leftovers dish.
736
00:25:50,266 --> 00:25:51,767
It's got some
noodles in there,
737
00:25:51,767 --> 00:25:53,667
it's got a creamy, rich sauce,
738
00:25:53,667 --> 00:25:55,166
mushrooms, peas,
739
00:25:55,166 --> 00:25:57,266
and then some sort
of crumbed topping.
740
00:25:57,266 --> 00:25:59,266
Baked, it's delicious.
741
00:25:59,266 --> 00:26:01,467
All right, let's get
the party started.
742
00:26:01,467 --> 00:26:04,667
Bryan, do you think today
we're gonna gobble
the competition?
743
00:26:04,667 --> 00:26:06,166
[laughs obnoxiously]
744
00:26:06,166 --> 00:26:09,100
[Michael] Bryan and I,
we spend a lot of time
together, cooking.
745
00:26:09,100 --> 00:26:11,066
We can almost complete
each other's sentences
746
00:26:11,066 --> 00:26:12,400
when we're in
the kitchen, and so,
747
00:26:12,400 --> 00:26:14,066
Bobby and Darnell
are gonna have to find
748
00:26:14,066 --> 00:26:15,266
their stride with each other,
749
00:26:15,266 --> 00:26:17,266
and their food
has to be cohesive.
750
00:26:17,266 --> 00:26:20,100
The vibe has significantly
changed here in the kitchen.
751
00:26:20,100 --> 00:26:22,367
The Voltaggio brothers
are back together,
752
00:26:22,367 --> 00:26:24,567
last round they were
trash talking each other,
753
00:26:24,567 --> 00:26:26,000
and now they're
best friends again.
754
00:26:26,000 --> 00:26:27,667
So I guess that's
just what it's like
755
00:26:27,667 --> 00:26:29,100
to be in a family, right?
756
00:26:29,100 --> 00:26:31,367
I'm making a braised
turkey thigh
757
00:26:31,367 --> 00:26:33,166
and smoked turkey
leg Tetrazzini,
758
00:26:33,166 --> 00:26:35,367
with fresh turkey egg noodles,
759
00:26:35,367 --> 00:26:36,900
and brown butter breadcrumbs.
760
00:26:36,900 --> 00:26:38,900
[Michael] Bryan, sides,
what are we gonna make?
761
00:26:38,900 --> 00:26:42,166
Uh, cauliflower gratin,
with Taleggio,
762
00:26:42,166 --> 00:26:44,467
cabbage rolls
with shrimp and pork,
763
00:26:44,467 --> 00:26:46,900
glazed in a tomato shrimp jus.
764
00:26:46,900 --> 00:26:48,467
So we'll keep
everything Italian,
765
00:26:48,467 --> 00:26:50,000
-like a Voltaggio
Thanksgiving.
-Keep it Italian.
766
00:26:50,000 --> 00:26:51,166
I like this, okay.
767
00:26:51,166 --> 00:26:54,266
Chef Michael, why did
you choose turkey Tetrazzini?
768
00:26:54,266 --> 00:26:56,900
Bryan and I are Italian,
and it's an Italian dish.
769
00:26:56,900 --> 00:26:59,000
And so, I've never really
gotten to make it before,
770
00:26:59,000 --> 00:27:00,100
and I always
wanted to learn how,
771
00:27:00,100 --> 00:27:02,867
so I thought this would
be a good time to learn.
772
00:27:02,867 --> 00:27:05,867
I mean, who decides to learn
how to make a dish
773
00:27:05,867 --> 00:27:07,533
when they're going up
against Bobby Flay?
774
00:27:08,000 --> 00:27:09,367
Only Michael Voltaggio.
775
00:27:09,367 --> 00:27:12,066
-Whoo!
-The good news is that
I have Darnell on my team,
776
00:27:12,066 --> 00:27:15,700
the bad news is I've never
made turkey Tetrazzini before.
777
00:27:15,700 --> 00:27:17,400
Or any Tetrazzini,
for that matter.
778
00:27:17,400 --> 00:27:20,266
But, we're gonna do a very
home-style casserole dish,
779
00:27:20,266 --> 00:27:22,667
we're gonna use egg noodles,
turkey sausage,
780
00:27:22,667 --> 00:27:24,266
some portobello
mushrooms and peas,
781
00:27:24,266 --> 00:27:27,367
and then on top,
I'm gonna put porcini
breadcrumbs.
782
00:27:27,367 --> 00:27:28,867
So tell me about
your side dishes.
783
00:27:28,867 --> 00:27:32,266
So, thinkin', um,
harissa glazed carrots,
784
00:27:32,266 --> 00:27:35,300
some bacon and pomegranate
Brussels sprouts.
785
00:27:35,300 --> 00:27:37,266
Since we had the creaminess
in the Tetrazzini,
786
00:27:37,266 --> 00:27:38,867
I wanted to bring
something that was light,
787
00:27:38,867 --> 00:27:40,467
but flavorful in two
different ways.
788
00:27:40,467 --> 00:27:42,000
-I love that.
-[Katie] Team Bobby,
789
00:27:42,000 --> 00:27:44,600
the two of them
look like they're already
having a good time.
790
00:27:44,600 --> 00:27:47,000
There's some Brussels sprouts
being chopped.
791
00:27:47,000 --> 00:27:48,767
-Bobby!
-What?
792
00:27:48,767 --> 00:27:50,900
What's your take on
the turkey Tetrazzini?
793
00:27:50,900 --> 00:27:52,800
Well, this is like an old
family recipe of mine.
794
00:27:52,800 --> 00:27:54,166
[laughs]
795
00:27:54,166 --> 00:27:56,567
So, I'm gonna use,
um, turkey sausage,
796
00:27:56,567 --> 00:27:59,100
that I'm spicing up with
some Calabrian chili,
797
00:27:59,100 --> 00:28:00,266
egg noodles,
798
00:28:00,266 --> 00:28:02,667
I'm gonna make
a Fontina béchamel,
799
00:28:02,667 --> 00:28:04,000
to kinda layer
it all together.
800
00:28:04,000 --> 00:28:06,600
Wait, so you're not actually
cooking a turkey,
801
00:28:06,600 --> 00:28:08,367
you're using turkey sausage?
802
00:28:08,367 --> 00:28:10,266
Well, there's turkey in
turkey sausage, Katie.
803
00:28:10,266 --> 00:28:11,867
[Darnell chuckles]
804
00:28:11,867 --> 00:28:14,867
That's really smart,
in a 45-minute time period.
805
00:28:14,867 --> 00:28:17,200
It takes out a lot
of the extra work.
806
00:28:17,200 --> 00:28:19,266
But, turkey Tetrazzini,
807
00:28:19,266 --> 00:28:21,266
usually, is full turkey.
808
00:28:21,266 --> 00:28:23,266
Bryan, Bobby's using
turkey sausage.
809
00:28:23,266 --> 00:28:24,467
[chuckling] Okay.
810
00:28:24,467 --> 00:28:25,600
I took the leftover turkey,
811
00:28:25,600 --> 00:28:27,567
turned it into sausage,
then took it out
of the casing,
812
00:28:27,567 --> 00:28:29,100
-and now I'm sautéing it.
-[Darnell chuckles]
813
00:28:29,100 --> 00:28:31,533
-[Katie] I'm so sure,
Bobby, I'm so sure.
-Did you?
814
00:28:32,467 --> 00:28:34,767
I'm grabbing a fresh turkey,
815
00:28:34,767 --> 00:28:37,266
breaking the thigh down,
taking the bone out
of the thigh,
816
00:28:37,266 --> 00:28:39,300
getting that into the fryer
to start cooking it,
817
00:28:39,300 --> 00:28:42,567
and then starting
to build the liquid
for the pressure cooker
818
00:28:42,567 --> 00:28:44,266
that the turkey thigh's
gonna cook in.
819
00:28:44,266 --> 00:28:46,567
Onion, celery,
carrots, garlic,
820
00:28:46,567 --> 00:28:48,467
turkey stock, rosemary.
821
00:28:48,467 --> 00:28:49,767
Whoo!
822
00:28:49,767 --> 00:28:51,300
A smoked turkey leg,
823
00:28:51,300 --> 00:28:54,200
and my goal
is to braise these thighs
824
00:28:54,200 --> 00:28:57,100
in this pressure cooker,
in all these aromatics,
825
00:28:57,100 --> 00:28:59,900
then drain that out
and use both the thigh
826
00:28:59,900 --> 00:29:02,600
and the smoked turkey
leg in my Tetrazzini.
827
00:29:02,600 --> 00:29:04,700
[Katie] It's gonna give it
a bolder flavor,
828
00:29:04,700 --> 00:29:06,100
and a lot less time
829
00:29:06,100 --> 00:29:08,000
than you would typically
be cooking a turkey.
830
00:29:08,000 --> 00:29:09,767
-How you doing, Darnell?
-Great.
831
00:29:09,767 --> 00:29:12,100
[Darnell] So I cut my carrots
in half, I sear them all,
832
00:29:12,100 --> 00:29:13,767
and I start working
on my harissa glaze,
833
00:29:13,767 --> 00:29:15,867
so I have my harissa,
I have some oil,
834
00:29:15,867 --> 00:29:16,900
I have honey and I have cumin,
835
00:29:16,900 --> 00:29:18,400
and I toss those
carrots in there,
836
00:29:18,400 --> 00:29:19,667
and then finish them
in the oven.
837
00:29:19,667 --> 00:29:22,500
Darnell's got a heavy
spice rub on those carrots.
838
00:29:22,500 --> 00:29:26,367
He's going for really nice
charred color and texture.
839
00:29:26,367 --> 00:29:28,000
Voltaggio brothers,
how you doing?
840
00:29:28,000 --> 00:29:29,800
So we're making
turkey egg noodles.
841
00:29:29,800 --> 00:29:31,266
Wow.
842
00:29:31,266 --> 00:29:33,867
Didn't you ever wanna see
if you could make noodles
out of turkey eggs?
843
00:29:33,867 --> 00:29:34,867
No.
844
00:29:34,867 --> 00:29:36,300
I didn't even know
turkeys had eggs.
845
00:29:36,300 --> 00:29:37,367
[laughter]
846
00:29:37,367 --> 00:29:38,767
[Bobby] That's
Michael Voltaggio.
847
00:29:38,767 --> 00:29:41,600
It's like, don't ever
expect the expected,
'cause it's not happening.
848
00:29:41,600 --> 00:29:43,066
I mean, seriously!
849
00:29:48,100 --> 00:29:50,100
-We have 24
minutes on the clock!
-[Bobby] Yes, chef!
850
00:29:50,100 --> 00:29:51,867
[applause]
851
00:29:53,000 --> 00:29:55,467
-Okay, Voltaggio brothers.
-Hi, Katie.
852
00:29:55,467 --> 00:29:57,266
How's it feel to be
cooking together,
853
00:29:57,266 --> 00:29:59,300
instead of against each other?
854
00:29:59,300 --> 00:30:00,300
[Michael] Best day of my life.
855
00:30:00,300 --> 00:30:02,567
-[Katie laughs] Best day
of your life?
-[Bryan] Aw!
856
00:30:02,567 --> 00:30:05,100
-[Darnell chuckles]
-So you're making, like,
an egg noodle?
857
00:30:05,100 --> 00:30:07,100
-I'm making egg noodles
out of turkey eggs.
-[Katie] Mm-hmm.
858
00:30:07,100 --> 00:30:08,467
[Michael] So far,
they look like eggs...
859
00:30:08,467 --> 00:30:10,567
-[Katie] Yeah,
they look like eggs.
-...so I got that part right.
860
00:30:10,567 --> 00:30:12,900
[Michael] Please turn
into pasta, you turkey egg.
861
00:30:12,900 --> 00:30:15,600
Bryan, what are
your side dishes that
you've got going on?
862
00:30:15,600 --> 00:30:18,600
Uh, doing stuffed
cabbage rolls, staying in
an Italian theme.
863
00:30:18,600 --> 00:30:20,000
This sounds great.
864
00:30:20,000 --> 00:30:21,467
[Bryan] So the stuffed
cabbage rolls,
865
00:30:21,467 --> 00:30:22,767
have to blanche
the cabbage leaves first,
866
00:30:22,767 --> 00:30:25,066
then you stuff with
sausage and shrimp.
867
00:30:25,066 --> 00:30:26,967
I added a little bit
of fish sauce,
868
00:30:26,967 --> 00:30:28,166
just to kinda give it
a little bit of umami,
869
00:30:28,166 --> 00:30:31,200
and then it's gonna be glazed
in a tomato shrimp broth.
870
00:30:31,200 --> 00:30:34,467
Wow! if you have
any extra later on,
I'll take it.
871
00:30:34,467 --> 00:30:36,667
[Michael] I take
the dough, put it into
a vacuum-packed bag,
872
00:30:36,667 --> 00:30:38,266
to speed up
the resting process,
873
00:30:38,266 --> 00:30:39,567
so that when I roll it out,
874
00:30:39,567 --> 00:30:41,100
my noodles
are not too elastic.
875
00:30:41,100 --> 00:30:42,100
[Katie] Bobby!
876
00:30:42,100 --> 00:30:44,600
We've got over here
at the Voltaggio station,
877
00:30:44,600 --> 00:30:47,767
they are making
noodles from scratch,
878
00:30:47,767 --> 00:30:48,934
not from a bag.
879
00:30:50,400 --> 00:30:51,867
-[Michael] Pasta.
-[audience member] Ooh...
880
00:30:51,867 --> 00:30:54,166
-Yeah, I'm not using
pre-packaged pasta.
-[laughter]
881
00:30:54,166 --> 00:30:55,900
The thing about dry pasta
and fresh pasta is, like,
882
00:30:55,900 --> 00:30:57,000
one is not better
than the other.
883
00:30:57,000 --> 00:30:58,567
But because I'm baking it,
884
00:30:58,567 --> 00:31:01,166
I think a dry pasta
is probably gonna be
a little bit heartier.
885
00:31:01,166 --> 00:31:02,500
When I stop by your apartment,
886
00:31:02,500 --> 00:31:04,266
the day after
Thanksgiving this year,
887
00:31:04,266 --> 00:31:06,467
are you gonna be making
turkey Tetrazzini?
888
00:31:06,467 --> 00:31:07,800
Definitely not.
889
00:31:07,800 --> 00:31:09,300
-[Katie] Definitely not?
-Actually, you know what?
Let's see how...
890
00:31:09,300 --> 00:31:10,800
[laughing]
891
00:31:10,800 --> 00:31:12,700
Let's see how it works out.
892
00:31:12,700 --> 00:31:14,667
Darnell, what's it like
to be cooking with Bobby?
893
00:31:14,667 --> 00:31:15,600
Amazing.
894
00:31:15,600 --> 00:31:17,066
Came to beat him,
but now that we're on teams,
895
00:31:17,066 --> 00:31:18,300
like, I want him to win now.
896
00:31:18,300 --> 00:31:19,867
All right everybody,
let's hear it
897
00:31:19,867 --> 00:31:21,867
for the Voltaggio brothers!
898
00:31:21,867 --> 00:31:23,166
[cheering and applause]
899
00:31:25,367 --> 00:31:27,467
Yay!
900
00:31:27,467 --> 00:31:30,100
The turkey Tetrazzini,
I think is gonna have
good flavor,
901
00:31:30,100 --> 00:31:31,600
so when I started
the béchamel,
902
00:31:31,600 --> 00:31:33,567
first I make a roux
with butter and flour,
903
00:31:33,567 --> 00:31:35,400
I add the milk to it,
and then I pump in
904
00:31:35,400 --> 00:31:37,500
a whole bunch of grated
Fontina cheese,
905
00:31:37,500 --> 00:31:39,033
for that good, nutty flavor.
906
00:31:40,100 --> 00:31:41,667
[Michael] So I take the dough
from the vacuum sealer,
907
00:31:41,667 --> 00:31:43,767
it feels nice and rested,
roll it out with
the rolling pin
908
00:31:43,767 --> 00:31:45,867
so it goes through
the machine faster,
909
00:31:47,266 --> 00:31:48,500
down to almost, like,
910
00:31:48,500 --> 00:31:50,467
a two or three setting
on the pasta machine.
911
00:31:50,467 --> 00:31:52,600
Michael, how's that pasta
working out for you?
912
00:31:52,600 --> 00:31:54,367
[Michael] It looks pretty...
913
00:31:54,367 --> 00:31:55,467
freaking incredible.
914
00:31:55,467 --> 00:31:56,667
It does!
915
00:31:56,667 --> 00:31:58,567
Yeah, it looks great.
916
00:31:58,567 --> 00:32:01,100
[Michael] And then cutting
it into hand-cut parpadelle.
917
00:32:01,100 --> 00:32:03,467
Darnell, you putting those
Brussels sprouts in the fryer?
918
00:32:03,467 --> 00:32:05,767
-[Darnell] Oh, for sure.
-[Katie] Smells so good.
919
00:32:05,767 --> 00:32:07,867
Fried Brussels sprouts, yep.
920
00:32:07,867 --> 00:32:09,166
[Darnell] So my Brussels
sprouts are done,
921
00:32:09,166 --> 00:32:11,867
so I wanna take 'em,
toss 'em in a light
vinaigrette,
922
00:32:11,867 --> 00:32:13,767
bacon fat, red wine vinegar.
923
00:32:13,767 --> 00:32:15,567
You wanna talk
about tradition?
924
00:32:15,567 --> 00:32:18,066
That's a traditional
Bobby Flay Thanksgiving dish.
925
00:32:19,066 --> 00:32:21,266
[Bryan] So I'm making
a cauliflower and kale gratin.
926
00:32:21,266 --> 00:32:23,100
The cauliflower is blanching
at the same time
927
00:32:23,100 --> 00:32:24,367
that I'm sautéing the kale.
928
00:32:24,367 --> 00:32:26,367
So that way I can bring
the two together in the pan,
929
00:32:26,367 --> 00:32:28,567
with the Taleggio because
it's nice and creamy.
930
00:32:28,567 --> 00:32:32,000
Then I'm gonna place it
in the gratin dish and top it
with some parmesan cheese.
931
00:32:32,000 --> 00:32:34,166
[Katie] Cauliflower gratin,
that's kind of
932
00:32:34,166 --> 00:32:36,567
in the same vein
as a turkey Tetrazzini,
933
00:32:36,567 --> 00:32:39,367
so there's a lot
of rich, on rich, on rich
happening here.
934
00:32:39,367 --> 00:32:42,000
Ten minutes and 23 seconds
on the clock!
935
00:32:42,000 --> 00:32:43,433
-[applause]
-Ten minutes? Crap!
936
00:32:45,467 --> 00:32:47,667
So Bobby, you know
Thanksgiving's all about
937
00:32:47,667 --> 00:32:50,767
family and traditions,
and you're like me,
938
00:32:50,767 --> 00:32:52,266
we're both only children.
939
00:32:52,266 --> 00:32:53,400
Yes, we are.
940
00:32:53,400 --> 00:32:55,166
Are you a little jealous
of the Voltaggio brothers
941
00:32:55,166 --> 00:32:57,000
over there,
with their brotherly love?
942
00:32:57,000 --> 00:32:58,900
We're walking!
Still walking! [chuckles]
943
00:32:58,900 --> 00:33:00,967
You know,
a little bit, actually.
944
00:33:00,967 --> 00:33:03,266
I wanted you to have
a family feeling,
945
00:33:03,266 --> 00:33:05,400
so I wanted to bring in
somebody for you
946
00:33:05,400 --> 00:33:07,367
to feel like family,
947
00:33:07,367 --> 00:33:08,767
like a brother to you, I mean,
948
00:33:08,767 --> 00:33:12,100
-he looks like you,
he acts like you...
-What?
949
00:33:12,100 --> 00:33:15,000
Please welcome
Tommy the turkey.
950
00:33:15,000 --> 00:33:16,300
♪ Everybody get up ♪
951
00:33:16,300 --> 00:33:18,533
-[cheering and applause]
-[Katie] Gobble,
gobble, gobble!
952
00:33:21,967 --> 00:33:24,600
-[Bobby] Oh my god.
-[Katie laughs]
953
00:33:24,600 --> 00:33:27,567
I gotta take
a picture of y'all.
Darnell, get in there.
954
00:33:28,667 --> 00:33:29,934
[scoffs]
955
00:33:30,667 --> 00:33:32,166
[Katie] All right!
956
00:33:32,166 --> 00:33:33,867
Bobby, doesn't it feel like
957
00:33:33,867 --> 00:33:36,066
-you've got your
family here now?
-[chuckling]
958
00:33:37,000 --> 00:33:38,467
[Katie] You guys
look just alike!
959
00:33:38,467 --> 00:33:40,900
Yes, we do. People have
been saying that forever.
960
00:33:40,900 --> 00:33:43,266
And you act just alike, too.
961
00:33:43,266 --> 00:33:45,100
-[chuckling]
-[Katie] We're gonna
roast you.
962
00:33:45,100 --> 00:33:47,867
And carve you.
Maybe burn you tonight.
963
00:33:47,867 --> 00:33:49,166
Would you like some Fontina?
964
00:33:49,800 --> 00:33:51,934
[laughter]
965
00:33:52,967 --> 00:33:55,266
[Katie] Y'all, let's hear it
for Tommy the turkey!
966
00:34:00,667 --> 00:34:01,900
[Bobby] I take all
the ingredients,
967
00:34:01,900 --> 00:34:04,767
the turkey sausage,
the portobello mushrooms
and peas,
968
00:34:04,767 --> 00:34:06,700
marry it with
the Fontina sauce,
969
00:34:06,700 --> 00:34:08,100
put it in a casserole dish,
970
00:34:08,100 --> 00:34:10,166
and then I put it in the oven
for about 10 minutes.
971
00:34:11,066 --> 00:34:12,900
[Michael] Turkey in my
pressure cooker's done,
972
00:34:12,900 --> 00:34:15,700
breaking the thigh down,
taking the leg from
the smoked turkey,
973
00:34:15,700 --> 00:34:17,000
chop that up,
974
00:34:17,000 --> 00:34:18,867
everything Tetrazzini is in
this cast-iron pan.
975
00:34:18,867 --> 00:34:20,300
Stock goes into it.
976
00:34:20,300 --> 00:34:21,567
Mushrooms and cream.
977
00:34:21,567 --> 00:34:23,266
Parsley, parmesan, peas.
978
00:34:23,266 --> 00:34:25,567
I'm not baking this in
the oven like a casserole,
979
00:34:25,567 --> 00:34:28,667
because I want to serve this
over perfectly-cooked pasta.
980
00:34:28,667 --> 00:34:31,166
With fresh pasta,
that's just not gonna work.
981
00:34:31,166 --> 00:34:33,066
And so, I'm hoping this sauce
982
00:34:33,066 --> 00:34:34,467
will reduce, reduce,
reduce, reduce.
983
00:34:34,467 --> 00:34:35,867
It's time to push
a little bit.
984
00:34:35,867 --> 00:34:36,967
[Katie] Six minutes
on the clock.
985
00:34:36,967 --> 00:34:40,467
♪ Get your, get your,
get your game face on ♪
986
00:34:40,467 --> 00:34:43,400
Seems like team Voltaggio
is really scrambling for time.
987
00:34:43,400 --> 00:34:44,600
It's down to the wire.
988
00:34:44,600 --> 00:34:47,600
[Michael] Bryan and I are here
to beat Bobby Flay,
989
00:34:47,600 --> 00:34:48,767
at any cost.
990
00:34:48,767 --> 00:34:50,200
[Katie] It is
Michael Voltaggio.
991
00:34:50,200 --> 00:34:51,800
I'm sure he's gonna make
something amazing.
992
00:34:51,800 --> 00:34:54,533
♪ Get your game face on
'Cause I'm coming to play ♪
993
00:35:01,567 --> 00:35:03,867
[Michael] These last six
minutes are the most stressful
994
00:35:03,867 --> 00:35:06,166
six minutes of Thanksgiving
I've ever had.
995
00:35:06,166 --> 00:35:07,934
Voltaggio brothers,
how you doing?
996
00:35:08,467 --> 00:35:09,500
We're getting there.
997
00:35:09,500 --> 00:35:10,600
[Bryan] It's a dance,
for sure.
998
00:35:10,600 --> 00:35:12,266
There's a short amount
of time on the clock,
999
00:35:12,266 --> 00:35:14,266
um, there's a lot to get done.
1000
00:35:14,266 --> 00:35:15,467
[Michael] It's coming
down to the wire.
1001
00:35:15,467 --> 00:35:18,567
I wanna reduce this Tetrazzini
to the very last minute.
1002
00:35:18,567 --> 00:35:21,567
[Katie] I think the biggest
thing that can hurt
team Voltaggio,
1003
00:35:21,567 --> 00:35:24,467
is that these dishes
stray from the tradition.
1004
00:35:24,467 --> 00:35:26,100
Bryan's cauliflower gratin,
1005
00:35:26,100 --> 00:35:28,967
and he's got some fried
cauliflower going on top.
1006
00:35:28,967 --> 00:35:29,967
Sounds delicious.
1007
00:35:29,967 --> 00:35:31,166
But the stuffed cabbage,
1008
00:35:31,166 --> 00:35:33,467
he also did some
fried shrimp crackers.
1009
00:35:33,467 --> 00:35:36,900
These are very modern takes
on Thanksgiving dishes.
1010
00:35:36,900 --> 00:35:38,300
-You good?
-Yep.
1011
00:35:38,300 --> 00:35:39,467
[Bobby] Smells really good.
1012
00:35:39,467 --> 00:35:41,767
[Katie] Look how beautiful
those Brussels sprouts look.
1013
00:35:41,767 --> 00:35:43,867
But, Darnell's harissa carrots
1014
00:35:43,867 --> 00:35:46,667
-could be
a little too charred.
-[Bobby] Underneath...
1015
00:35:46,667 --> 00:35:48,867
[Bobby] The turkey
Tetrazzini's come out
of the oven.
1016
00:35:48,867 --> 00:35:50,967
I top them with some
porcini breadcrumbs.
1017
00:35:50,967 --> 00:35:53,367
[Katie] Bobby's looks like
a more traditional take,
1018
00:35:53,367 --> 00:35:56,667
even though he's using sausage
versus shredded turkey.
1019
00:35:56,667 --> 00:35:58,000
[Bobby] I put 'em
in the salamander,
1020
00:35:58,000 --> 00:35:59,600
I want a little
crustiness on top.
1021
00:35:59,600 --> 00:36:02,367
-[Katie] Two minutes
on the clock, guys!
-[applause]
1022
00:36:02,367 --> 00:36:04,600
[Michael] I toss my turkey egg
noodles in olive oil,
1023
00:36:04,600 --> 00:36:05,767
and a little bit
of salt and pepper,
1024
00:36:05,767 --> 00:36:07,000
that's going on the bottom,
1025
00:36:07,000 --> 00:36:10,100
so that now when
I take everything from
that cast-iron pan,
1026
00:36:10,100 --> 00:36:11,500
I'm spooning it
over the top of it,
1027
00:36:11,500 --> 00:36:13,467
so it just seeps
into all those
1028
00:36:13,467 --> 00:36:15,500
beautiful hand-cut noodles
that are underneath.
1029
00:36:15,500 --> 00:36:17,467
Bobby, there's less
than 40 seconds,
1030
00:36:17,467 --> 00:36:19,567
and you still have
your Tetrazzini
1031
00:36:19,567 --> 00:36:21,066
-under the broiler.
-I know.
1032
00:36:21,066 --> 00:36:22,900
-[Darnell] Am I going
that side or this side?
-[Bobby] Where do you want?
1033
00:36:22,900 --> 00:36:24,767
[Michael] Bryan's grabbing
the chives and the parsley,
1034
00:36:24,767 --> 00:36:26,767
topping it off with some
brown butter breadcrumbs.
1035
00:36:26,767 --> 00:36:29,200
-[audience] Ten! Nine!
-Serve, serve.
Sprinkle it on top.
1036
00:36:29,200 --> 00:36:30,967
-[audience] Eight! Seven!
-Look out, look out.
1037
00:36:31,500 --> 00:36:34,266
[audience] Six! Five! Four!
1038
00:36:34,266 --> 00:36:35,867
Three! Two!
1039
00:36:35,867 --> 00:36:37,100
-[Michael] Lid goes on.
-[audience] One!
1040
00:36:37,100 --> 00:36:38,400
Done.
1041
00:36:38,400 --> 00:36:40,667
-[cheering and applause]
-[Bobby] Theirs is more
fancy than ours.
1042
00:36:40,667 --> 00:36:42,233
We went Thanksgiving holiday.
1043
00:36:42,767 --> 00:36:43,934
We'll see what happens.
1044
00:36:46,500 --> 00:36:49,300
Tonight, we're celebrating
Thanksgiving traditions.
1045
00:36:49,300 --> 00:36:51,367
Team Voltaggio and team Bobby,
1046
00:36:51,367 --> 00:36:53,600
I'd like to introduce
you to your judges.
1047
00:36:53,600 --> 00:36:55,800
First up, chef, restauranteur,
1048
00:36:55,800 --> 00:36:59,166
and the queen of soul food,
Melba Wilson!
1049
00:36:59,166 --> 00:37:02,967
Chef/owner of Portale
restaurant, Alfred Portale.
1050
00:37:02,967 --> 00:37:04,567
Cookbook author and chef/owner
1051
00:37:04,567 --> 00:37:07,166
of one of the hardest
reservations in town to get,
1052
00:37:07,166 --> 00:37:09,900
Don Angie, Angie Rito!
1053
00:37:09,900 --> 00:37:11,600
[applause]
1054
00:37:11,600 --> 00:37:13,567
All right judges,
please try the first
1055
00:37:13,567 --> 00:37:15,233
Thanksgiving meal
in front of you.
1056
00:37:23,867 --> 00:37:27,100
This turkey Tetrazzini
exuded flavor,
1057
00:37:27,100 --> 00:37:30,467
and the creaminess
inside was amazing.
1058
00:37:30,467 --> 00:37:33,667
Oh, my god. The carrots,
roasted to perfection.
1059
00:37:33,667 --> 00:37:35,600
Loved the heat
that was on there,
1060
00:37:35,600 --> 00:37:37,100
as well as the caramelization.
1061
00:37:37,100 --> 00:37:39,467
I thought it was
deep, delicious.
1062
00:37:39,467 --> 00:37:42,200
My Brussels sprouts
were amazing,
1063
00:37:42,200 --> 00:37:45,867
I would have liked to have
had a tad bit more
1064
00:37:45,867 --> 00:37:48,467
of the pomegranate
dressing on mine.
1065
00:37:48,467 --> 00:37:51,166
The flavors are delicious.
1066
00:37:51,166 --> 00:37:53,667
Brussels sprouts, bacon,
pomegranate, great.
1067
00:37:53,667 --> 00:37:56,400
And, I loved the carrots.
They were roasted perfectly.
1068
00:37:56,400 --> 00:37:58,967
The Tetrazzini,
it's very well-seasoned.
1069
00:37:58,967 --> 00:38:00,767
It is delicious.
1070
00:38:00,767 --> 00:38:04,266
But it lacks a bit
of turkey flavor.
1071
00:38:04,266 --> 00:38:09,066
I really loved the textural
contrast on the Tetrazzini.
1072
00:38:09,066 --> 00:38:11,200
The porcini flavor
was a little overpowering,
1073
00:38:11,200 --> 00:38:13,867
and I would have liked
maybe a little more
1074
00:38:13,867 --> 00:38:15,367
turkey flavor in there.
1075
00:38:15,367 --> 00:38:19,200
The carrots, I really enjoyed
the heat from the harissa.
1076
00:38:19,200 --> 00:38:22,200
Overall, a really great
Thanksgiving meal.
1077
00:38:22,200 --> 00:38:24,834
Thank you, judges!
Let's switch your plates.
1078
00:38:34,300 --> 00:38:37,700
This dish screamed
turkey Tetrazzini.
1079
00:38:37,700 --> 00:38:41,266
I loved the fact there
was smoked turkey in there.
1080
00:38:41,266 --> 00:38:43,867
The breadcrumbs on top
were delightful.
1081
00:38:43,867 --> 00:38:46,066
The crunchiness
when I bit into it.
1082
00:38:46,467 --> 00:38:47,834
There was some sauce,
1083
00:38:48,467 --> 00:38:50,066
but really not a lot.
1084
00:38:50,066 --> 00:38:52,467
I would have loved
for there to have been
a little more cream
1085
00:38:52,467 --> 00:38:54,100
inside of here.
1086
00:38:54,100 --> 00:38:56,700
I loved the marriage
of kale and cauliflower,
1087
00:38:56,700 --> 00:38:59,266
however, I did think
that the gratin,
1088
00:38:59,266 --> 00:39:01,767
that the sauce
was very, very loose.
1089
00:39:01,767 --> 00:39:04,266
In terms of
the stuffed cabbage,
1090
00:39:04,266 --> 00:39:06,166
pork, shrimp,
1091
00:39:06,166 --> 00:39:07,800
and a tomato sauce.
1092
00:39:07,800 --> 00:39:10,166
-What else could
make me happier?
-[light laughter]
1093
00:39:10,166 --> 00:39:11,567
[Melba] This was
Thanksgiving on a plate.
1094
00:39:11,567 --> 00:39:13,200
[Katie] Alfred,
what do you think?
1095
00:39:13,200 --> 00:39:15,700
The Tetrazzini,
I liked very much,
1096
00:39:15,700 --> 00:39:18,066
you know, I loved
the braised turkey leg.
1097
00:39:18,066 --> 00:39:20,400
Delicious,
lots of turkey flavor.
1098
00:39:20,400 --> 00:39:22,867
Breadcrumbs gave it
that sort of nice texture.
1099
00:39:22,867 --> 00:39:25,567
The noodles, great.
1100
00:39:25,567 --> 00:39:28,700
The gratin, the Taleggio
was a little powerful.
1101
00:39:28,700 --> 00:39:30,000
Loved the cabbage.
1102
00:39:30,000 --> 00:39:32,200
Pork and shrimp?
1103
00:39:32,200 --> 00:39:34,700
Excellent combination.
Very successful.
1104
00:39:34,700 --> 00:39:37,767
The turkey Tetrazzini
was so delicious.
1105
00:39:37,767 --> 00:39:40,533
I loved all the different
types of turkey in there.
1106
00:39:41,000 --> 00:39:42,700
I do think it could have,
1107
00:39:42,700 --> 00:39:44,266
you know, maybe been
a little creamier,
1108
00:39:44,266 --> 00:39:45,567
or a little saucier.
1109
00:39:45,567 --> 00:39:47,800
I really liked
the stuffed cabbage,
1110
00:39:47,800 --> 00:39:50,600
I thought this
was a really unique
Thanksgiving side dish.
1111
00:39:50,600 --> 00:39:52,767
Overall, a really great
Thanksgiving meal.
1112
00:39:52,767 --> 00:39:54,667
Judges, thank you so much
for your comments,
1113
00:39:54,667 --> 00:39:55,834
but we gotta take a vote.
1114
00:39:57,767 --> 00:39:59,767
[Michael] Bobby's, uh,
such a huge mentor for me.
1115
00:39:59,767 --> 00:40:01,767
I study what he does so much
1116
00:40:01,767 --> 00:40:04,200
and apply it to how I compete,
1117
00:40:04,200 --> 00:40:06,533
and it makes me wanna
beat him that much more.
1118
00:40:10,400 --> 00:40:12,567
[Katie] And the winning
team is...
1119
00:40:16,667 --> 00:40:18,166
...team Voltaggio!
1120
00:40:18,166 --> 00:40:19,400
[cheering and applause]
1121
00:40:19,400 --> 00:40:21,266
-What? I'm sorry?
-[laughing]
1122
00:40:22,867 --> 00:40:24,533
-[Bobby] Good job.
-[Darnell] Good job!
1123
00:40:27,066 --> 00:40:28,767
Whoo!
1124
00:40:28,767 --> 00:40:30,433
-Get over here!
-[laughing]
1125
00:40:33,900 --> 00:40:36,567
Chefs, this dish
was turkey forward.
1126
00:40:36,567 --> 00:40:38,400
You chefs should really
be proud of yourself.
1127
00:40:38,400 --> 00:40:41,600
You really brought
Thanksgiving to us today,
thank you.
1128
00:40:41,600 --> 00:40:42,967
-Thank you.
-Thank you, chefs.
1129
00:40:42,967 --> 00:40:45,567
I think your Mom's gonna
be really excited about this.
1130
00:40:45,567 --> 00:40:46,700
[Michael] She's gonna
be super proud.
1131
00:40:46,700 --> 00:40:49,000
Darnell? You did a great job,
1132
00:40:49,000 --> 00:40:51,300
you came in to beat Bobby,
so technically,
1133
00:40:51,300 --> 00:40:53,000
this is a win for you as well,
1134
00:40:53,000 --> 00:40:55,367
-because we beat Bobby.
-[laughter]
1135
00:40:55,367 --> 00:40:57,166
-[applause]
-Come on over here!
1136
00:40:57,166 --> 00:40:58,767
-[yelling excitedly]
-[laughter]
1137
00:41:00,467 --> 00:41:02,834
-[Darnell] Yeah!
-We're all thankful today!
1138
00:41:04,166 --> 00:41:06,166
-Bye, Bobby!
-[chuckling]
1139
00:41:06,166 --> 00:41:09,000
-Bye. Come on,
Darnell. Let's go.
-[laughter]
1140
00:41:09,000 --> 00:41:10,867
We just beat...
1141
00:41:10,867 --> 00:41:12,767
[both] Bobby Flay!
1142
00:41:12,767 --> 00:41:14,500
-We don't sing. We cook.
-[chuckles]
1143
00:41:14,500 --> 00:41:18,200
-Give it up
for the Voltaggio brothers!
-[cheering and applause]
1144
00:41:18,200 --> 00:41:19,433
Oh, come on!
1145
00:41:20,500 --> 00:41:21,567
[Katie] So sweet!
1146
00:41:21,567 --> 00:41:23,200
We are the Voltaggio brothers!
1147
00:41:23,200 --> 00:41:25,667
And we just beat Bobby Flay!
1148
00:41:25,667 --> 00:41:27,433
[cheering and applause]
1149
00:41:30,467 --> 00:41:33,166
This is the 12 ways
of beating Bobby Flay!
1150
00:41:33,166 --> 00:41:35,100
Okay!
1151
00:41:35,100 --> 00:41:36,500
[Bobby] The game
is on, everybody!
1152
00:41:36,500 --> 00:41:39,100
-Something's burning!
-Oh, mushrooms!
1153
00:41:39,100 --> 00:41:41,900
I don't have time
to chill! Look at me!
1154
00:41:41,900 --> 00:41:43,100
They're yelling
at each other already.
1155
00:41:43,100 --> 00:41:44,100
That's not how you do it!
1156
00:41:44,100 --> 00:41:45,000
Don't scare me!
1157
00:41:45,000 --> 00:41:46,100
It's gamesmanship.
1158
00:41:46,100 --> 00:41:47,200
Where's he going?
1159
00:41:47,200 --> 00:41:48,500
So excited,
my apron's coming off!
1160
00:41:48,500 --> 00:41:50,600
That's a little
personal, isn't it?
1161
00:41:50,600 --> 00:41:51,567
[chuckles]
1162
00:41:51,567 --> 00:41:52,767
Stop laughing, Bobby!
1163
00:41:52,767 --> 00:41:55,500
I'm about to steal
Christmas, baby!
1164
00:41:55,500 --> 00:41:56,500
Turn out the lights!
1165
00:41:56,500 --> 00:41:59,100
[Bobby] Wow.
Everyone's out to beat me!