1
00:00:00,867 --> 00:00:01,967
I'm Bobby Flay.
2
00:00:01,967 --> 00:00:03,900
The holidays are here
and it's time for cheer.
3
00:00:03,900 --> 00:00:05,567
Well, not for me.
4
00:00:05,567 --> 00:00:07,867
-Happy holidays!
-[crowd cheering]
5
00:00:07,867 --> 00:00:09,900
[Bobby] All of my closest
Food Network friends
6
00:00:09,900 --> 00:00:11,200
are teaming up
to take me down.
7
00:00:11,200 --> 00:00:13,367
Are you ready to
get your jingle bell
wrong, hard?
8
00:00:13,367 --> 00:00:14,900
Fire it up.
9
00:00:14,900 --> 00:00:17,367
The battle's gonna
shake down in three rounds.
10
00:00:17,367 --> 00:00:18,567
[bell dings]
11
00:00:18,567 --> 00:00:20,567
Round one and two,
they must go through
each other.
12
00:00:20,567 --> 00:00:22,400
I have waited for this moment.
13
00:00:22,400 --> 00:00:23,767
You're in my head.
14
00:00:23,767 --> 00:00:25,867
[Bobby] Round three,
winner gets me.
15
00:00:25,867 --> 00:00:27,400
-[crowd cheering]
-Let's go, Flay!
16
00:00:27,400 --> 00:00:28,467
[laughs]
17
00:00:28,467 --> 00:00:29,467
[Bobby]
And in the spirit
of the holidays,
18
00:00:29,467 --> 00:00:31,567
we're teaming up
for a culinary throwdown.
19
00:00:31,567 --> 00:00:33,500
-Go, go!
-I'm going!
20
00:00:33,500 --> 00:00:35,200
It's like three rounds
of sibling rivalry.
21
00:00:35,200 --> 00:00:36,367
Get out of here.
22
00:00:36,367 --> 00:00:38,367
-The competition is tougher.
-Alright, you guys smell it?
23
00:00:38,367 --> 00:00:39,767
-[Bobby]
The rounds are bigger.
-[bottle pops]
24
00:00:39,767 --> 00:00:41,100
Yeah!
25
00:00:41,100 --> 00:00:43,600
-[Bobby] And the surprises...
-Ho, ho, ho, ho!
26
00:00:43,600 --> 00:00:44,700
...just keep on coming.
27
00:00:44,700 --> 00:00:48,100
Bottom line, everyone's
out to ruin my holiday.
28
00:00:48,100 --> 00:00:49,767
Come on in, ladies!
29
00:00:49,767 --> 00:00:50,834
Oh!
30
00:00:52,266 --> 00:00:53,367
[laughing]
31
00:00:56,600 --> 00:00:58,266
[Christmas tune playing]
32
00:00:58,266 --> 00:00:59,667
Yeah.
33
00:00:59,667 --> 00:01:00,967
[audience clapping]
34
00:01:02,300 --> 00:01:03,767
All right, guys,
who's ready to go
35
00:01:03,767 --> 00:01:04,900
all out for the holidays?
36
00:01:04,900 --> 00:01:06,367
[audience cheering]
37
00:01:06,367 --> 00:01:08,266
We're here to
celebrate in style
38
00:01:08,266 --> 00:01:10,467
Food Network's Jeff Mauro.
39
00:01:10,467 --> 00:01:11,400
[audience cheering]
40
00:01:11,400 --> 00:01:14,000
♪ Oh, Bobby Flay ♪
41
00:01:14,000 --> 00:01:17,767
♪ You're going down today ♪
42
00:01:17,767 --> 00:01:22,967
♪ It is the day
That you will be destroyed ♪
43
00:01:22,967 --> 00:01:23,867
[laughs]
44
00:01:23,867 --> 00:01:28,367
♪ Oh, Bobby Flay ♪
45
00:01:28,367 --> 00:01:30,300
♪ You're going down ♪
46
00:01:30,300 --> 00:01:33,467
♪ Today ♪
47
00:01:33,467 --> 00:01:35,667
[audience cheering
and clapping]
48
00:01:35,667 --> 00:01:38,266
[playing guitar solo]
49
00:01:47,400 --> 00:01:48,567
Nice.
50
00:01:48,567 --> 00:01:49,767
Happy holidays.
51
00:01:49,767 --> 00:01:52,667
Happy holidays.
I like that wolf fur coat
you got.
52
00:01:52,667 --> 00:01:54,400
It's faux snow leopard.
53
00:01:54,400 --> 00:01:56,066
Yes, it is spectacular.
54
00:01:56,066 --> 00:01:57,800
It's just like this set.
How pretty is this?
55
00:01:57,800 --> 00:01:59,166
All these Christmas trees.
56
00:01:59,166 --> 00:02:00,500
What are your holidays like
at home?
57
00:02:00,500 --> 00:02:02,967
I host every year,
Christmas eve.
58
00:02:02,967 --> 00:02:04,000
Is it kind of
over the top?
59
00:02:04,000 --> 00:02:05,567
Over the top,
about 35 people.
60
00:02:05,567 --> 00:02:07,867
-Really?
-Last year we did
full Chicago steak house.
61
00:02:07,867 --> 00:02:10,567
-Ooh.
-Tomahawk ribeye,
skirt steaks.
62
00:02:10,567 --> 00:02:11,867
-Oh, Tomahawk ribeye?
-Yes.
63
00:02:11,867 --> 00:02:13,600
-Bringing the big meat in.
-Bringing the big meat.
64
00:02:13,600 --> 00:02:16,200
So tonight, Bobby, we're gonna
class this place up.
65
00:02:16,200 --> 00:02:19,000
-Really?
-Yeah, tonight is
gonna be an over the top
66
00:02:19,000 --> 00:02:20,266
holiday celebration.
67
00:02:20,266 --> 00:02:21,500
[audience cheering
and clapping]
68
00:02:21,500 --> 00:02:23,200
All right. Are you ready
to see who's here
69
00:02:23,200 --> 00:02:25,567
-to ring your jingle bell?
-Can't wait.
70
00:02:25,567 --> 00:02:27,266
-[audience laughing]
-Our first contender
71
00:02:27,266 --> 00:02:30,000
holds multiple world records.
72
00:02:30,000 --> 00:02:32,467
So you know
he doesn't shy away
from going big.
73
00:02:32,467 --> 00:02:35,400
Come on out,
chef Jet Tila.
74
00:02:35,400 --> 00:02:36,500
All right!
75
00:02:36,500 --> 00:02:38,033
[audience cheering]
76
00:02:39,266 --> 00:02:42,166
Bobby, I'm here
to ruin your holiday, brother.
77
00:02:45,166 --> 00:02:46,500
Quite a look.
78
00:02:46,500 --> 00:02:49,500
All right.
Our next contender is one of
your triple threat titans.
79
00:02:49,500 --> 00:02:53,000
Let's deck the halls
for chef Brooke Williamson.
80
00:02:53,000 --> 00:02:54,166
Yes.
81
00:02:58,000 --> 00:02:59,467
Oh, wow.
82
00:02:59,467 --> 00:03:01,867
You got a win under
that tree for me, Bobby?
83
00:03:04,300 --> 00:03:05,400
Yeah!
84
00:03:05,400 --> 00:03:06,467
[laughing]
85
00:03:06,467 --> 00:03:08,233
-Tough first round.
-Yeah, right?
86
00:03:11,100 --> 00:03:12,567
Good evening, Jet, Brooke.
87
00:03:12,567 --> 00:03:13,567
What up, Bob?
88
00:03:13,567 --> 00:03:15,066
Let's talk about
the history here
89
00:03:15,066 --> 00:03:16,700
'cause I know
you guys have some.
90
00:03:16,700 --> 00:03:19,266
So you guys have
competed against
each other before, right?
91
00:03:19,266 --> 00:03:20,600
-Three times.
-Yeah.
92
00:03:20,600 --> 00:03:22,166
And what's the record
so far, Brooke?
93
00:03:22,166 --> 00:03:23,900
-I'm gonna
answer that for you.
-Okay. You go.
94
00:03:23,900 --> 00:03:26,166
It's a big old holiday
goose egg, Bob.
95
00:03:26,166 --> 00:03:27,600
So you 0-3 against Brooke?
96
00:03:27,600 --> 00:03:29,500
So you know,
on my phone,
she's kryptonite.
97
00:03:29,500 --> 00:03:31,500
-[laughs] It's what
my name is on your phone?
-Yeah, yeah, yeah.
98
00:03:31,500 --> 00:03:34,567
Listen, there's
a chance you can have
a break out night here.
99
00:03:34,567 --> 00:03:37,100
Of all the places, Bobby,
this is where I wanna do it.
100
00:03:37,100 --> 00:03:39,400
[Bobby] Okay, just to
remind you guys,
I'm gonna give you
101
00:03:39,400 --> 00:03:42,000
an ingredient of my choice
and you must make
that ingredient
102
00:03:42,000 --> 00:03:43,800
the star of the dish.
I love this round.
103
00:03:43,800 --> 00:03:45,300
-Why are you smiling already?
-I know.
104
00:03:45,300 --> 00:03:47,800
-I love this round so much.
-I've not seen him this happy
in a long time.
105
00:03:47,800 --> 00:03:49,467
And that ingredient is...
106
00:03:49,467 --> 00:03:51,266
It's just a glass of wine.
107
00:03:51,900 --> 00:03:53,266
Oh, my God,
I was kidding,
108
00:03:53,266 --> 00:03:54,200
but it was real.
109
00:03:54,200 --> 00:03:55,467
-What?
-Champagne?
110
00:03:55,467 --> 00:03:57,934
-Please, I'm not done.
-Oh.
111
00:03:58,567 --> 00:03:59,467
It's caviar.
112
00:03:59,467 --> 00:04:01,233
-[both] Oh.
-[crowd exclaiming]
113
00:04:02,166 --> 00:04:03,533
Switch-a-roo!
114
00:04:05,867 --> 00:04:07,000
You like this, Jet?
115
00:04:07,000 --> 00:04:07,967
Dude, I love caviar.
116
00:04:07,967 --> 00:04:09,367
Who doesn't love caviar?
117
00:04:09,367 --> 00:04:11,166
So Jeff,
the snow leopard back there,
118
00:04:11,166 --> 00:04:13,300
he'll decide which one of you
goes up against
119
00:04:13,300 --> 00:04:15,367
the next competitor
in round two.
120
00:04:15,367 --> 00:04:17,100
Twenty minutes to go all out.
121
00:04:17,100 --> 00:04:19,500
Make sure you make
the caviar the super star.
122
00:04:19,500 --> 00:04:21,433
-[bell dinging]
-[crowd cheering]
123
00:04:26,700 --> 00:04:29,100
I mean, wow.
124
00:04:29,100 --> 00:04:31,800
So I would say that
the over the top
holiday celebrations
125
00:04:31,800 --> 00:04:34,634
theme is spun on
tons of caviar.
126
00:04:35,166 --> 00:04:36,667
You stole my scallops.
127
00:04:36,667 --> 00:04:38,800
-Oh, no. I'm so sorry.
-That's cold.
128
00:04:38,800 --> 00:04:39,967
That's so messed up.
129
00:04:39,967 --> 00:04:41,200
Can I have three of those?
130
00:04:41,200 --> 00:04:42,800
I think I need them all.
131
00:04:42,800 --> 00:04:44,400
Ay, yah, yah, no way.
132
00:04:44,400 --> 00:04:45,867
They're yelling
at each other already.
133
00:04:45,867 --> 00:04:48,867
So caviar, fish eggs,
the more expensive ones
comes from Sturgeon.
134
00:04:48,867 --> 00:04:50,166
[Jeff] It's a topper.
135
00:04:50,166 --> 00:04:51,667
It is, or you can
fold it into something
136
00:04:51,667 --> 00:04:54,100
at the very last second,
a sauce, scrambled eggs.
137
00:04:54,100 --> 00:04:55,767
It's really
what you pair it with.
138
00:04:55,767 --> 00:04:57,467
Hey Jet,
what are you thinking about?
139
00:04:57,467 --> 00:05:01,000
Dude, I swear
I was making scallops
in my head,
140
00:05:01,000 --> 00:05:03,000
and then
she jacked my scallops.
141
00:05:03,000 --> 00:05:04,867
Well, then,
just make 'em in your head.
142
00:05:04,867 --> 00:05:06,667
So-- [laughs] Wow.
143
00:05:06,667 --> 00:05:09,567
-[Jeff laughs]
-I'm gonna do oysters
144
00:05:09,567 --> 00:05:11,867
crispy maitake
and caviar.
145
00:05:11,867 --> 00:05:13,367
I like oysters and caviar too.
146
00:05:13,367 --> 00:05:14,667
Makes perfect sense.
147
00:05:14,667 --> 00:05:17,266
Oysters, caviar,
natural pair, still ocean.
148
00:05:17,266 --> 00:05:19,767
So first thing I'm gonna do is
pickle my Fresno chilies.
149
00:05:19,767 --> 00:05:23,667
Add red wine vinegar,
sugar and then I gotta
start on my mushrooms.
150
00:05:23,667 --> 00:05:25,467
Maitake mushrooms
when fried
151
00:05:25,467 --> 00:05:27,100
are like meat.
152
00:05:27,100 --> 00:05:28,667
Remind me
of these mushrooms.
153
00:05:28,667 --> 00:05:30,600
All right?
154
00:05:30,600 --> 00:05:35,200
I'm Jet Tila, co-owner of
Dragon Tiger Noodles
and Pei Wei
155
00:05:35,200 --> 00:05:38,367
and all together,
we're like 155 restaurants.
156
00:05:38,367 --> 00:05:40,667
Got three
best-selling cook books,
157
00:05:40,667 --> 00:05:42,700
five culinary
Guinness world records.
158
00:05:42,700 --> 00:05:44,533
Everything is big
in my life.
159
00:05:44,867 --> 00:05:46,066
Except my stature.
160
00:05:46,066 --> 00:05:49,000
So I've gone up against Brooke
on Tournament of Champions
161
00:05:49,000 --> 00:05:53,000
on three occasions
and I've lost all three times.
162
00:05:53,000 --> 00:05:56,100
[man]
Chef Brooke WIlliamson!
163
00:05:56,100 --> 00:05:58,100
[Jet] Tonight can be
my night of redemption though.
164
00:05:58,100 --> 00:05:59,867
And then one of the things
on my bucket list
165
00:05:59,867 --> 00:06:01,600
is to beat Bobby Flay.
166
00:06:01,600 --> 00:06:03,767
That's my mantra.
Beat Bobby Flay.
167
00:06:05,800 --> 00:06:08,567
There's not a lot of
time here, you guys.
168
00:06:08,567 --> 00:06:11,400
But you jacked me up
'cause now I gotta
open a bunch of oysters.
169
00:06:11,400 --> 00:06:13,467
Are you still
harping about this?
170
00:06:13,467 --> 00:06:14,867
Yeah, hell, yeah.
171
00:06:14,867 --> 00:06:17,567
[Brooke]
Jet does not seem real happy
that I've taken the scallops.
172
00:06:17,567 --> 00:06:20,000
But there are some
high stakes here.
173
00:06:20,000 --> 00:06:21,266
I came here to beat Bobby.
174
00:06:21,266 --> 00:06:23,266
I'm not gonna let Jet
get in my way.
175
00:06:23,266 --> 00:06:25,266
So I'm gonna do
a seared scallop
176
00:06:25,266 --> 00:06:27,300
with bacon creamed leeks,
177
00:06:27,300 --> 00:06:30,000
a caviar butter sauce
and some crispy potatoes.
178
00:06:30,000 --> 00:06:32,567
Scallops are brine-y,
they're also rich.
179
00:06:32,567 --> 00:06:36,667
All of the qualities
that highlight flavor profiles
of actual caviar.
180
00:06:36,667 --> 00:06:39,367
I'm first starting on
my wine caviar butter sauce.
181
00:06:39,367 --> 00:06:41,767
I'm gonna reduce
the white wine with shallots.
182
00:06:41,767 --> 00:06:44,100
This brings me back
to the late '90s
183
00:06:44,100 --> 00:06:46,200
when I really started
professionally cooking.
184
00:06:46,200 --> 00:06:49,734
You would see caviar
in butter sauces all the time.
185
00:06:52,100 --> 00:06:53,400
I'm Brooke Williamson.
186
00:06:53,400 --> 00:06:56,600
I have a restaurant
in Playa Del Rey
called Playa Provisions.
187
00:06:56,600 --> 00:06:58,600
I'm a judge on BBQ Brawl.
188
00:06:58,600 --> 00:07:02,867
I am also one of the titans
on Bobby's triple threat.
189
00:07:02,867 --> 00:07:05,200
And I'm the first ever
champion of
190
00:07:05,200 --> 00:07:06,834
Tournament of Champions.
191
00:07:07,700 --> 00:07:09,767
[man]
Chef Brooke Williamson!
192
00:07:09,767 --> 00:07:11,367
You could say
I like competition.
193
00:07:11,367 --> 00:07:14,166
Last holiday season,
I found myself
194
00:07:14,166 --> 00:07:15,667
competing against Bobby.
195
00:07:15,667 --> 00:07:17,000
Thank you.
196
00:07:17,000 --> 00:07:21,266
I was a little shocked
when I didn't win with
my cheese souffle.
197
00:07:21,266 --> 00:07:22,767
-Team Bobby.
-[laughing]
198
00:07:22,767 --> 00:07:26,700
So I'm here to show Bobby
that he cannot
beat me twice.
199
00:07:26,700 --> 00:07:28,166
Careful, careful, careful.
200
00:07:31,266 --> 00:07:34,600
Ooh, wow. Flames.
201
00:07:34,600 --> 00:07:36,400
I know you're in
the thick of it here, Brooke.
202
00:07:36,400 --> 00:07:38,000
How're you feeling though?
You're confident?
203
00:07:38,000 --> 00:07:39,266
I'm never confident.
204
00:07:39,266 --> 00:07:41,767
You got three wins
on this little guy over there.
205
00:07:41,767 --> 00:07:43,000
He's having such a nice time.
206
00:07:43,000 --> 00:07:44,300
We're just here for fun.
207
00:07:44,300 --> 00:07:45,667
Exactly.
208
00:07:45,667 --> 00:07:48,300
[Brooke]
I get a pan on for my leeks,
render the bacon fat out.
209
00:07:48,300 --> 00:07:50,700
Add my leeks with
a little bit of white wine.
210
00:07:50,700 --> 00:07:52,467
[audience] Mushroom.
211
00:07:52,467 --> 00:07:54,767
Mushrooms.
They're screaming mushrooms.
212
00:07:54,767 --> 00:07:55,700
Oh, mushroom.
213
00:07:55,700 --> 00:07:56,767
[audience laughing]
214
00:07:56,767 --> 00:07:58,934
I'm like, why are you
calling me mushrooms?
215
00:08:00,500 --> 00:08:02,200
So I grab my mushrooms
out of the fryer,
216
00:08:02,200 --> 00:08:04,066
I salt them really quick,
I'm gonna get to them later.
217
00:08:04,066 --> 00:08:06,200
There's so much
I gotta do to beat Brooke.
218
00:08:06,200 --> 00:08:08,166
So I'm moving on
to my dashi.
219
00:08:08,166 --> 00:08:10,100
I need to burn off
some sake,
220
00:08:10,100 --> 00:08:13,767
add soy sauce,
and some bonito granules.
221
00:08:13,767 --> 00:08:16,467
Next, I'm
mandolining radishes.
222
00:08:16,467 --> 00:08:18,567
I need this for
the bitterness.
223
00:08:18,567 --> 00:08:20,567
So obviously,
no caviar being used.
224
00:08:20,567 --> 00:08:22,500
The caviar's gonna come
in the last second.
225
00:08:22,500 --> 00:08:24,000
That's probably
the smart thing
for both of them.
226
00:08:24,000 --> 00:08:26,066
Brooke is using
the osetra caviar.
227
00:08:26,066 --> 00:08:28,066
Little bit of a nutty,
brine flavor.
228
00:08:28,066 --> 00:08:31,066
-Jet's using a kaluga caviar.
-Oh, kaluga.
229
00:08:31,066 --> 00:08:33,166
[Bobby]
It's a little more rich.
It's the more buttery flavor.
230
00:08:33,166 --> 00:08:34,467
[Jeff] Nine minutes to go.
231
00:08:34,467 --> 00:08:35,734
[audience cheering]
232
00:08:36,767 --> 00:08:39,300
Of course, I gotta
shuck oysters
with nine minutes.
233
00:08:39,300 --> 00:08:40,600
That sucks.
234
00:08:40,600 --> 00:08:42,400
Ay-yah-yah.
235
00:08:42,400 --> 00:08:44,934
I take my oyster knife
and I just start
popping oysters.
236
00:08:46,367 --> 00:08:49,266
So I'm gonna do some
small diced potatoes,
237
00:08:49,266 --> 00:08:51,467
throw those in the fryer
and then to my leeks,
238
00:08:51,467 --> 00:08:52,867
I'm gonna add some
creme fraiche
239
00:08:52,867 --> 00:08:54,767
which is gonna add
that creaminess.
240
00:08:54,767 --> 00:08:56,266
[Bobby]
She got leeks
and creme fraiche.
241
00:08:56,266 --> 00:08:59,266
My only concern is,
is it all one rich note?
242
00:08:59,266 --> 00:09:00,266
Yeah.
243
00:09:00,266 --> 00:09:02,467
Guys, don't let me
forget about those potatoes.
244
00:09:02,467 --> 00:09:03,500
[Jet] Don't help her.
245
00:09:03,500 --> 00:09:05,467
-You asked for help.
-Don't help her.
246
00:09:05,467 --> 00:09:06,800
You guys are my friends.
247
00:09:06,800 --> 00:09:08,767
[laughs]
248
00:09:08,767 --> 00:09:10,767
[Brooke]
The fun thing about scallops
in competition is
249
00:09:10,767 --> 00:09:12,100
they cook really quickly
250
00:09:12,100 --> 00:09:14,634
and you can get
a beautiful dark, round sear.
251
00:09:15,700 --> 00:09:18,166
Oh, Brooke, must be nice
to be able to cook.
252
00:09:18,166 --> 00:09:19,767
Instead of shucking all day.
253
00:09:19,767 --> 00:09:21,667
-Are you still complaining?
-Oh, heck, yeah.
254
00:09:21,667 --> 00:09:22,767
Heck, yeah.
255
00:09:22,767 --> 00:09:23,667
I feel so bad.
256
00:09:23,667 --> 00:09:25,700
[Jet laughs]
You clearly don't.
257
00:09:25,700 --> 00:09:27,600
-So raw oysters...
raw oysters.
-And then what?
258
00:09:27,600 --> 00:09:29,467
Um, gotta do the maitakes.
259
00:09:29,467 --> 00:09:30,600
[Bobby]
Like crispy or something?
260
00:09:30,600 --> 00:09:33,000
Yeah, you know what,
these are a little too crispy.
261
00:09:33,000 --> 00:09:34,300
Yes, very crispy.
262
00:09:34,300 --> 00:09:35,500
Thirty seconds.
263
00:09:35,500 --> 00:09:37,000
And you got some--
This is just the bed?
264
00:09:37,000 --> 00:09:38,100
[Jet]
They're just the bed.
265
00:09:38,100 --> 00:09:39,200
The caviar is just gonna
go on top?
266
00:09:39,200 --> 00:09:40,667
It has to.
267
00:09:40,667 --> 00:09:43,266
-It has to be the first thing
to hit your palette, Jeff.
-Yes, exactly.
268
00:09:43,266 --> 00:09:45,600
To the hydro cress,
I add olive oil,
269
00:09:45,600 --> 00:09:47,734
yuzu and salt to make
a simple dressing.
270
00:09:48,667 --> 00:09:50,600
That's a lot of caviar.
271
00:09:50,600 --> 00:09:51,800
There's no such thing.
272
00:09:51,800 --> 00:09:53,266
-That looks great.
-Thanks.
273
00:09:53,266 --> 00:09:54,867
What is this, like,
a beurre blanc?
274
00:09:54,867 --> 00:09:55,834
Yeah.
275
00:09:56,400 --> 00:09:58,100
Taking it back
to your days.
276
00:09:58,100 --> 00:09:59,567
-I was just gonna--
-Wow.
277
00:09:59,567 --> 00:10:01,700
Bobby, she called you old.
Remember that.
278
00:10:01,700 --> 00:10:03,634
I call him old all the time.
He's used to it.
279
00:10:04,166 --> 00:10:05,667
Two and a half minutes, chefs.
280
00:10:05,667 --> 00:10:07,133
-Looking good.
-[audience cheering]
281
00:10:08,367 --> 00:10:10,266
My hydro cress is
already on the plate.
282
00:10:10,266 --> 00:10:11,800
I top that with two oysters.
283
00:10:11,800 --> 00:10:14,166
I add dashi over
the oyster.
284
00:10:14,166 --> 00:10:16,000
I put maitakes
on the side.
285
00:10:16,000 --> 00:10:18,000
I add my radish brunoise.
286
00:10:18,000 --> 00:10:20,266
Then a big dollop of caviar.
287
00:10:20,266 --> 00:10:23,900
I wonder about Jet's dish
because he's got the salad
underneath the show.
288
00:10:23,900 --> 00:10:26,400
-Mm.
-So are you supposed to
eat the slurp
289
00:10:26,400 --> 00:10:28,367
and the salad?
Wait, how to--
290
00:10:28,367 --> 00:10:29,634
Kinda little awkward.
291
00:10:29,634 --> 00:10:32,867
So to plate,
I put my leek mixture
on the base of the plate.
292
00:10:32,867 --> 00:10:34,967
My scallop directly
on top of that.
293
00:10:34,967 --> 00:10:36,634
I sprinkle my crispy potatoes.
294
00:10:37,900 --> 00:10:39,700
[Jeff] Ten, nine,
295
00:10:39,700 --> 00:10:42,467
-eight--
-[Brooke] And then top
the whole thing off
296
00:10:42,467 --> 00:10:44,200
with my caviar
butter sauce.
297
00:10:44,200 --> 00:10:46,066
Four, three
298
00:10:46,066 --> 00:10:48,000
two, one.
299
00:10:48,000 --> 00:10:49,834
-[bell dings]
-[crowd cheering]
300
00:10:52,767 --> 00:10:56,467
This dish to me
screams decadent,
over the top.
301
00:10:56,467 --> 00:10:58,266
It's perfect
for the holidays.
302
00:10:58,867 --> 00:11:00,467
[Jet] My flavors are solid.
303
00:11:00,467 --> 00:11:02,734
I think it's gonna be
pretty close.
304
00:11:04,700 --> 00:11:06,700
Brooke, Jet,
I don't know about you guys,
305
00:11:06,700 --> 00:11:09,500
but I'm ready to celebrate
beating Bobby Flay tonight.
306
00:11:09,500 --> 00:11:11,533
-Whoo!
-Let's go, let's go, let's go.
307
00:11:12,900 --> 00:11:14,367
Chef Jet,
tell me what you made.
308
00:11:14,367 --> 00:11:19,767
An oyster, maitake mushrooms
and I put the caviar on top.
309
00:11:19,767 --> 00:11:21,500
Didn't want anything
to overwhelm.
310
00:11:21,500 --> 00:11:22,700
Wanted it all
to work together.
311
00:11:22,700 --> 00:11:23,867
Are you still talking?
312
00:11:23,867 --> 00:11:25,467
It's 'cause he's eating.
That's it. I--
313
00:11:25,467 --> 00:11:27,000
I'm taking the opportunity.
314
00:11:27,000 --> 00:11:29,400
You know, I feel like
I'm in the ocean,
315
00:11:29,400 --> 00:11:31,667
just slurping that
beautifully shucked
316
00:11:31,667 --> 00:11:34,467
oyster topped with
that caviar,
317
00:11:34,467 --> 00:11:35,467
which just pops
in your mouth.
318
00:11:35,467 --> 00:11:36,600
Very indulgent.
319
00:11:36,600 --> 00:11:39,500
I love that crispy
maitake mushroom.
320
00:11:39,500 --> 00:11:42,066
I wish, like,
the green element was
321
00:11:42,066 --> 00:11:43,900
incorporated more
into the bite.
322
00:11:43,900 --> 00:11:45,100
Understood.
323
00:11:45,100 --> 00:11:47,066
-Overall, great dish, chef,
thank you.
-Thank you, chef.
324
00:11:47,066 --> 00:11:49,367
All right, chef Brooke,
what'd you do with the caviar?
325
00:11:49,367 --> 00:11:53,066
A seared scallop with
bacon creamed leeks,
326
00:11:53,066 --> 00:11:56,867
crispy potatoes
and an osetra butter sauce.
327
00:11:59,166 --> 00:12:01,567
This is a perfectly cooked
seared scallop.
328
00:12:01,567 --> 00:12:03,000
I mean,
it's melt in your mouth.
329
00:12:03,000 --> 00:12:05,367
I love the texture
from those little potatoes
330
00:12:05,367 --> 00:12:07,266
and just the silkiness
of the sauce,
331
00:12:07,266 --> 00:12:09,767
just lets the caviar shine.
332
00:12:10,567 --> 00:12:13,367
I wish there was another
fresher element.
333
00:12:13,367 --> 00:12:15,400
I don't know, a herb,
even some micro greens,
334
00:12:15,400 --> 00:12:18,567
something to kinda give you
a little break from
all that richness.
335
00:12:18,567 --> 00:12:20,233
Overall, it is
a flavor bomb.
336
00:12:20,900 --> 00:12:22,600
Two very good dishes, chefs.
337
00:12:22,600 --> 00:12:25,867
Give me a moment
while I confer with
the little voice in my head.
338
00:12:25,867 --> 00:12:26,967
[laughs]
339
00:12:28,100 --> 00:12:29,200
[laughing]
340
00:12:29,200 --> 00:12:30,567
[Jet] She's beat me
way too many times.
341
00:12:30,567 --> 00:12:32,667
This would be the place
to beat her 'cause
342
00:12:32,667 --> 00:12:34,700
I can beat Brooke,
I can beat Bobby
343
00:12:34,700 --> 00:12:37,767
and really have
a phenomenal holiday season.
344
00:12:37,767 --> 00:12:40,634
So the chef moving forward
to round two is...
345
00:12:47,600 --> 00:12:48,567
So the chef moving forward
346
00:12:48,567 --> 00:12:50,333
to round two is...
347
00:12:53,700 --> 00:12:54,900
Chef Brooke.
348
00:12:54,900 --> 00:12:56,433
[audience cheering]
349
00:12:57,867 --> 00:12:59,166
Congrats, you got it.
350
00:13:00,767 --> 00:13:02,367
Come to daddy!
351
00:13:02,367 --> 00:13:04,000
I'm ready,
I'm ready, I'm ready.
352
00:13:04,000 --> 00:13:05,266
Oh.
353
00:13:05,266 --> 00:13:07,467
With scallops,
I would've beat Brooke.
354
00:13:09,266 --> 00:13:10,467
Brooke, your dish was awesome.
355
00:13:10,467 --> 00:13:12,100
I mean, the caviar was
the star of the show,
356
00:13:12,100 --> 00:13:14,667
but all the supporting players
just sung on my tongue.
357
00:13:14,667 --> 00:13:15,767
[chuckles]
358
00:13:15,767 --> 00:13:17,500
All right, Brooke,
we need you back
at your station
359
00:13:17,500 --> 00:13:19,266
'cause there is
one more obstacle
360
00:13:19,266 --> 00:13:20,767
before you get to
the big man.
361
00:13:20,767 --> 00:13:22,300
All right, Bobby,
do you care to guess
362
00:13:22,300 --> 00:13:24,367
who's coming out next
to spoil your holiday fun?
363
00:13:24,367 --> 00:13:25,667
Is it Santa himself?
364
00:13:25,667 --> 00:13:27,266
We couldn't
afford him actually.
365
00:13:27,266 --> 00:13:29,066
[all laughing]
366
00:13:29,066 --> 00:13:30,667
And this is
a very big moment 'cause
367
00:13:30,667 --> 00:13:33,266
the next contender,
we rarely, if ever
368
00:13:33,266 --> 00:13:35,700
see compete
in the kitchen.
369
00:13:35,700 --> 00:13:38,634
He's eaten
the strangest foods
on the planet.
370
00:13:40,000 --> 00:13:41,600
-Got it.
-Come on out
371
00:13:41,600 --> 00:13:45,467
chef Andrew Zimmern.
372
00:13:45,467 --> 00:13:47,033
[audience cheering]
373
00:13:47,367 --> 00:13:48,867
Uh, wow.
374
00:13:48,867 --> 00:13:50,200
Is that a cat?
375
00:13:50,200 --> 00:13:51,433
He's doctor evil.
376
00:13:52,667 --> 00:13:54,033
It's so bizarre.
377
00:13:55,600 --> 00:13:56,900
I love Andrew to death.
378
00:13:56,900 --> 00:13:58,867
and he's very well versed
in any ingredient
379
00:13:58,867 --> 00:14:00,900
that could
possibly be thrown at him.
380
00:14:00,900 --> 00:14:01,867
Good evening.
381
00:14:01,867 --> 00:14:03,367
[all laughing]
382
00:14:03,367 --> 00:14:05,467
Andrew, it's nice to see you
inside of the kitchen.
383
00:14:05,467 --> 00:14:06,500
I'm excited.
384
00:14:06,500 --> 00:14:08,367
What's more fun than
cooking with your friends?
385
00:14:08,367 --> 00:14:09,367
Nothing.
386
00:14:09,367 --> 00:14:10,467
There you go.
387
00:14:10,467 --> 00:14:12,166
[Andrew]
Brooke is an incredible chef.
388
00:14:12,166 --> 00:14:14,367
We've been friends
for 10 years.
389
00:14:14,367 --> 00:14:16,767
She's also
a battle tested competitor.
390
00:14:16,767 --> 00:14:18,500
So I'm just...
391
00:14:18,500 --> 00:14:20,400
Are you guys ready to find out
what you're cooking?
392
00:14:20,400 --> 00:14:21,867
Time for a disco party.
393
00:14:21,867 --> 00:14:23,166
-What?
-Hmm.
394
00:14:23,166 --> 00:14:25,166
[all exclaiming]
395
00:14:26,200 --> 00:14:27,700
Nice.
396
00:14:27,700 --> 00:14:29,166
Prime rib.
397
00:14:29,166 --> 00:14:30,433
-What?
-[audience cheering]
398
00:14:33,967 --> 00:14:35,200
Brooke, you okay?
399
00:14:35,200 --> 00:14:36,400
Twenty minutes?
400
00:14:36,400 --> 00:14:37,767
-Yeah.
-With prime rib?
401
00:14:37,767 --> 00:14:38,667
What's wrong with you?
402
00:14:38,667 --> 00:14:41,000
Also, this has nothing to do
with disco.
403
00:14:41,000 --> 00:14:42,266
You weren't there
at the time.
404
00:14:42,266 --> 00:14:44,500
We were there.
Prime rib is very disco.
405
00:14:44,500 --> 00:14:45,734
[all laughing]
406
00:14:46,967 --> 00:14:48,700
All right, guys,
twenty minutes on the clock.
407
00:14:48,700 --> 00:14:52,266
Make sure your prime rib
is a cut above the rest.
408
00:14:52,266 --> 00:14:53,367
[bell dings]
409
00:14:53,367 --> 00:14:54,800
[all cheering]
410
00:14:54,800 --> 00:14:56,467
-Yeah.
-Wow.
411
00:15:01,200 --> 00:15:04,667
-This is a gift.
Sorry.
-I agree with you.
412
00:15:04,667 --> 00:15:06,367
Cut it into steaks.
413
00:15:06,367 --> 00:15:09,000
I would do, like,
a Korean barbecue sauce
on this thing.
414
00:15:09,000 --> 00:15:09,967
Big time.
415
00:15:09,967 --> 00:15:11,900
And like, I would
deli slicer out,
416
00:15:11,900 --> 00:15:13,667
get it as thin as possible.
417
00:15:13,667 --> 00:15:15,700
I think you would
make a sandwich.
418
00:15:15,700 --> 00:15:19,667
Ribeye's the one steak for me
that needs to go beyond
medium rare.
419
00:15:19,667 --> 00:15:21,100
Yeah. Especially bone in.
420
00:15:21,100 --> 00:15:23,867
There's so much
connective tissue and fat,
421
00:15:23,867 --> 00:15:26,767
and everything that
needs time to kind of
get melty.
422
00:15:26,767 --> 00:15:28,166
Brooke, what are you making?
423
00:15:28,166 --> 00:15:31,066
I'm gonna do
a bone in rib chop
424
00:15:31,066 --> 00:15:32,967
which I gotta, like,
start now.
425
00:15:32,967 --> 00:15:35,467
I'm making a rib chop
426
00:15:35,467 --> 00:15:38,100
with an apple
brown butter sauce
427
00:15:38,100 --> 00:15:39,500
and some crispy onions.
428
00:15:39,500 --> 00:15:40,634
Have you ever done this?
429
00:15:40,634 --> 00:15:43,467
Have you ever added milk
to butter and make it
extra brown?
430
00:15:43,467 --> 00:15:44,367
No.
431
00:15:44,367 --> 00:15:45,667
[Brooke]
The milk itself will brown,
432
00:15:45,667 --> 00:15:47,734
which is gonna amp up
the brown butter flavor.
433
00:15:48,400 --> 00:15:50,767
The bone lend
so much flavor
434
00:15:50,767 --> 00:15:52,567
to the actual steak.
435
00:15:52,567 --> 00:15:55,767
It feels like a crime to
me to cut it off the bone.
436
00:15:55,767 --> 00:15:57,700
So I'm gonna salt and pepper
the rib chops.
437
00:15:57,700 --> 00:15:58,600
Whoo!
438
00:15:58,600 --> 00:16:00,166
Throw them directly
into the pan
439
00:16:01,767 --> 00:16:03,166
Is something smoking?
440
00:16:03,166 --> 00:16:04,266
Hmm?
441
00:16:04,767 --> 00:16:05,800
[blows]
442
00:16:05,800 --> 00:16:07,467
Andrew's cooking
the egg carton.
443
00:16:07,467 --> 00:16:09,367
-[laughing]
-Andrew,
what are you making, sir?
444
00:16:09,367 --> 00:16:11,767
Sort of a riff on yakiniku,
445
00:16:11,767 --> 00:16:13,600
a Japanese dish.
446
00:16:13,600 --> 00:16:18,400
Seared, thinly sliced
prime rib with a miso sauce.
447
00:16:18,400 --> 00:16:19,667
That sounds great.
448
00:16:20,667 --> 00:16:25,667
[Andrew]
My strategy is to go into
the Japanese playbook
449
00:16:25,667 --> 00:16:29,667
and pull out inspiration
from a classic dish.
450
00:16:29,667 --> 00:16:32,867
And so, I'm gonna
pair it with a miso sabayon
451
00:16:32,867 --> 00:16:36,000
that I think is the best
complement to beef.
452
00:16:36,000 --> 00:16:39,000
So I just combined sugar,
eggs, rice wine,
453
00:16:39,000 --> 00:16:42,100
dashi and miso,
and whisked that together
454
00:16:42,100 --> 00:16:43,800
until the egg yolks set.
455
00:16:43,800 --> 00:16:47,867
I gotta say guys,
this is pretty epic to see AZ
in the kitchen.
456
00:16:47,867 --> 00:16:51,667
Andrew has literally
traveled the world
multiple times.
457
00:16:51,667 --> 00:16:55,266
Tried every cuisine
in the most esoteric
little place,
458
00:16:55,266 --> 00:16:56,767
but not competed.
459
00:16:56,767 --> 00:16:58,133
He usually doesn't compete.
460
00:17:00,200 --> 00:17:03,467
I'm Andrew Zimmern,
chef, author, entrepreneur.
461
00:17:03,467 --> 00:17:04,667
The TV guy.
462
00:17:04,667 --> 00:17:07,066
The thing that
I'm best known for is
463
00:17:07,066 --> 00:17:10,500
being a globe trotting
culinary adventurer.
464
00:17:10,500 --> 00:17:12,567
Do you wanna try
a live frog?
465
00:17:12,567 --> 00:17:13,667
[woman] Not really.
466
00:17:13,667 --> 00:17:16,500
Bizarre Foods was
my first television program
467
00:17:16,500 --> 00:17:20,000
and lasted for 13 years.
468
00:17:20,000 --> 00:17:23,767
I've judged
hundreds of episodes of
469
00:17:23,767 --> 00:17:26,400
dozen different
cooking competition shows.
470
00:17:26,400 --> 00:17:28,000
[man] Chef Andrew Zimmern!
471
00:17:28,000 --> 00:17:30,667
But I've been cooking
since I was 14 years old
472
00:17:30,667 --> 00:17:33,300
and while I never compete
on camera,
473
00:17:33,300 --> 00:17:34,367
I hate to lose.
474
00:17:34,367 --> 00:17:36,700
So if I was cooking
against Bobby,
475
00:17:36,700 --> 00:17:39,900
I might be a little bit of
a wild card
476
00:17:39,900 --> 00:17:42,066
because I have
nothing to lose.
477
00:17:42,066 --> 00:17:45,100
Just under 16 minutes.
478
00:17:45,100 --> 00:17:46,967
[audience cheering
and clapping]
479
00:17:46,967 --> 00:17:50,967
Yakiniku, excellent
thin sliced, marinated.
480
00:17:50,967 --> 00:17:54,767
I really don't have time
to do a full marination,
481
00:17:54,767 --> 00:17:56,867
but I didn't come here
just to roll over
482
00:17:56,867 --> 00:18:00,100
and play dead, so let's see
what happens, right?
483
00:18:00,100 --> 00:18:01,867
-All right, chef,
best of luck.
-Thank you.
484
00:18:01,867 --> 00:18:03,867
AZ, everybody. Wow.
485
00:18:03,867 --> 00:18:05,567
Pretty epic.
486
00:18:05,567 --> 00:18:06,934
He's roasting the bones.
487
00:18:06,934 --> 00:18:10,667
[Andrew]
My intention with the bone is
that they can get that intense
488
00:18:10,667 --> 00:18:14,867
fatty prime rib flavor
and that smell of charred bone
489
00:18:14,867 --> 00:18:16,834
and I'm hoping
they appreciate it.
490
00:18:18,166 --> 00:18:20,600
That's a big ass rib chop
491
00:18:20,600 --> 00:18:22,467
-for 13 minutes, my friend.
-I know. I know.
492
00:18:22,467 --> 00:18:23,967
You don't have to remind me.
493
00:18:23,967 --> 00:18:26,300
It is a gorgeous crust,
isn't it?
494
00:18:26,300 --> 00:18:28,767
I just feel like,
presentation wise,
you can't beat it, right?
495
00:18:28,767 --> 00:18:31,100
Yeah, and it's holidays,
and it's over the top.
496
00:18:31,100 --> 00:18:32,500
Over the top.
That's what I'm going for.
497
00:18:32,500 --> 00:18:34,266
Let's wish her
some luck, guys.
498
00:18:34,266 --> 00:18:35,900
-[audience cheering]
-Wow.
499
00:18:35,900 --> 00:18:37,967
-Best of luck, chef.
-Thank you.
500
00:18:37,967 --> 00:18:39,867
I wanna make sure
that I'm serving a steak
501
00:18:39,867 --> 00:18:42,400
that not only highlights
the ingredient,
502
00:18:42,400 --> 00:18:44,100
but it's cooked enough
to wanna eat.
503
00:18:44,100 --> 00:18:47,000
So I add some garlic in there
and straight into the oven.
504
00:18:47,000 --> 00:18:48,967
[Jeff] You gotta really
tow the lines.
505
00:18:48,967 --> 00:18:50,667
You're not
over searing it too.
506
00:18:50,667 --> 00:18:53,500
So you got an inch of
over cooked meat
and a cold center.
507
00:18:53,500 --> 00:18:56,033
You know, it's quite possible.
Not enough time.
508
00:18:57,867 --> 00:19:00,300
[Brooke]
Yes, my rib chops
are very large
509
00:19:00,300 --> 00:19:01,467
for a 20 minute cook.
510
00:19:01,467 --> 00:19:04,333
It's high risk, high reward
at this point.
511
00:19:10,000 --> 00:19:12,567
Ooh, nine minutes left
on the clock.
512
00:19:12,567 --> 00:19:14,367
[audience cheering]
513
00:19:14,367 --> 00:19:16,900
Now that my prime rib
is in the oven cooking,
514
00:19:16,900 --> 00:19:19,200
I'm gonna get started
on crispy onions for texture,
515
00:19:19,200 --> 00:19:20,500
toss them with some
corn starch
516
00:19:20,500 --> 00:19:22,033
and get them into
the fryer to brown.
517
00:19:24,100 --> 00:19:26,166
[Andrew] So I'm gonna
sear my scallions.
518
00:19:26,166 --> 00:19:28,000
It's the traditional
iconic complement
519
00:19:28,000 --> 00:19:29,467
to this yakiniku.
520
00:19:29,467 --> 00:19:32,367
I'm worried.
Are you worried that AZ
hasn't sliced the meat?
521
00:19:32,367 --> 00:19:34,867
He's just basically got
scallion sauce
522
00:19:34,867 --> 00:19:36,200
and roasted bones.
523
00:19:36,200 --> 00:19:38,266
Coming in!
Coming in, hot.
524
00:19:40,367 --> 00:19:41,700
I don't wanna
bother you too much.
525
00:19:41,700 --> 00:19:42,867
No, please don't.
526
00:19:42,867 --> 00:19:45,000
Now how did
our brown butter turn out
527
00:19:45,000 --> 00:19:46,300
with the addition of the milk?
528
00:19:46,300 --> 00:19:47,767
[Brooke] Beautiful.
529
00:19:47,767 --> 00:19:50,867
For my brown butter sauce,
I add mustard, sherry vinegar,
horse radish.
530
00:19:50,867 --> 00:19:52,367
[Jeff]
Well, that smells delicious.
531
00:19:52,367 --> 00:19:54,166
-Uh, onions.
-[Brooke groans]
532
00:19:54,166 --> 00:19:55,200
You're welcome.
Good luck.
533
00:19:55,200 --> 00:19:56,200
How about Brooke here?
534
00:19:56,200 --> 00:19:57,567
How's chef Brooke Williamson?
535
00:19:57,567 --> 00:19:58,867
[audience cheering]
536
00:19:59,767 --> 00:20:01,867
Thank you Bobby for
reminding me of those onions.
537
00:20:01,867 --> 00:20:05,266
For my brown butter sauce,
I'm adding my green apples.
538
00:20:05,266 --> 00:20:07,000
I do feel like it needs
a little bit of a kick.
539
00:20:07,000 --> 00:20:09,066
So I add some
Thai red chilies.
540
00:20:11,567 --> 00:20:16,000
My strategy with the beef is
to do a much thinner cut.
541
00:20:16,000 --> 00:20:19,000
And just season it with
little bit of orange and salt.
542
00:20:19,000 --> 00:20:22,000
Chef AZ, we gotta
get that meat cooked, man.
543
00:20:22,000 --> 00:20:23,467
You got about
five minutes left.
544
00:20:23,467 --> 00:20:26,166
Let's not worry about that
right now, Jeff.
545
00:20:26,166 --> 00:20:27,700
[Jeff] I'm not worried
about anything, chef.
546
00:20:27,700 --> 00:20:29,500
Let's go, Andrew Zimmern!
547
00:20:29,500 --> 00:20:31,166
-[audience cheering]
-Here cooking for you.
548
00:20:31,967 --> 00:20:33,700
Is there even
a big enough plate?
549
00:20:33,700 --> 00:20:36,300
Oh, we have to do plates, too?
550
00:20:36,300 --> 00:20:37,600
[all laughing]
551
00:20:37,600 --> 00:20:40,000
As long as she
gets that meat cooked,
she's got this.
552
00:20:40,000 --> 00:20:41,667
He's not even cooking yet.
553
00:20:41,667 --> 00:20:42,667
[laughing]
554
00:20:42,667 --> 00:20:45,100
Prime rib is
in a skillet.
555
00:20:45,100 --> 00:20:46,367
Hallelujah.
556
00:20:47,800 --> 00:20:48,900
[audience exclaiming]
557
00:20:48,900 --> 00:20:50,567
Four minutes, chefs.
558
00:20:53,100 --> 00:20:55,333
All ready.
Cross your fingers.
559
00:20:57,367 --> 00:21:00,400
I actually would
love to have another
five minutes in the oven.
560
00:21:00,400 --> 00:21:03,000
I don't have it,
so I'm calling for
a hail Mary here
561
00:21:03,000 --> 00:21:04,367
that these steaks
are cooked enough.
562
00:21:04,367 --> 00:21:06,867
I'm starting to plate
by putting those steaks
563
00:21:06,867 --> 00:21:08,200
directly onto the plate.
564
00:21:08,200 --> 00:21:12,000
And then I'm topping them
with my brown butter
apple sauce.
565
00:21:12,000 --> 00:21:14,934
And then garnishing with
fried onion.
566
00:21:15,767 --> 00:21:18,166
[Andrew]
I'm gonna take my sabayon.
567
00:21:18,166 --> 00:21:19,867
I'm gonna put it down
on the plate,
568
00:21:19,867 --> 00:21:21,600
one of my charred scallions.
569
00:21:21,600 --> 00:21:23,867
I'm very happy
with the cook on the meat.
570
00:21:23,867 --> 00:21:28,100
I'm gonna lay my yakiniku
on top of the miso sauce.
571
00:21:28,100 --> 00:21:30,100
Some frilly mustards.
572
00:21:30,100 --> 00:21:32,100
[all] Ten, nine,
573
00:21:32,100 --> 00:21:35,200
-eight, seven...
-And the bone garnish.
574
00:21:35,200 --> 00:21:37,300
...five, four,
575
00:21:37,300 --> 00:21:38,967
three, two,
576
00:21:38,967 --> 00:21:40,367
-one.
-[bell dings]
577
00:21:40,367 --> 00:21:41,634
[audience cheering]
578
00:21:42,100 --> 00:21:43,233
Beautiful.
579
00:21:44,066 --> 00:21:46,066
Awesome job.
Dude, that was beautiful.
580
00:21:46,066 --> 00:21:47,467
Oh, you're serving the bones.
581
00:21:47,467 --> 00:21:49,200
Well, that's really smart.
I just put myself
582
00:21:49,200 --> 00:21:50,667
through the ringer
for no reason.
583
00:21:50,667 --> 00:21:52,000
[laughs]
584
00:21:52,000 --> 00:21:53,367
No good reason.
585
00:21:53,367 --> 00:21:54,433
Oh, come on.
586
00:21:56,867 --> 00:21:58,266
Based on these two
prime rib dishes,
587
00:21:58,266 --> 00:22:01,567
we both really believe that
we're gonna be celebrating.
588
00:22:01,567 --> 00:22:02,767
Whoo!
589
00:22:02,767 --> 00:22:04,300
Chef Brooke,
what did you make us?
590
00:22:04,300 --> 00:22:06,767
[Brooke]
A prime rib chop
591
00:22:06,767 --> 00:22:10,867
with an apple brown butter
and crispy onions.
592
00:22:10,867 --> 00:22:12,500
I apologize for
the small portion.
593
00:22:12,500 --> 00:22:13,667
[chuckles]
594
00:22:13,667 --> 00:22:16,000
The crust on this
is outstanding.
595
00:22:16,000 --> 00:22:19,900
But then pairing it
with apple for sweetness
and chili for heat,
596
00:22:19,900 --> 00:22:23,567
you really are like
a master of bringing
all flavors together.
597
00:22:23,567 --> 00:22:26,266
It's holiday, it's bold,
it's over the top.
598
00:22:26,266 --> 00:22:29,166
My issue just
comes down to the cook.
599
00:22:29,166 --> 00:22:30,700
It's definitely
coming in under.
600
00:22:30,700 --> 00:22:31,767
Understood.
601
00:22:31,767 --> 00:22:33,467
Yeah, it just needed
a little more time.
602
00:22:33,467 --> 00:22:36,967
But really, this is
a pretty well, dry aged
piece of beef here too.
603
00:22:36,967 --> 00:22:40,367
So you get that gaminess
and you need that
apple in there,
604
00:22:40,367 --> 00:22:42,000
which was like
the most surprising ingredient
605
00:22:42,000 --> 00:22:44,100
on top of this,
but it was so necessary.
606
00:22:44,100 --> 00:22:46,000
Like, when everything
played together,
607
00:22:46,000 --> 00:22:48,066
-it was so fun.
-Thank you.
608
00:22:48,066 --> 00:22:50,367
Chef Andrew,
what did you do
with the prime rib?
609
00:22:50,367 --> 00:22:52,767
[Andrew] The yakiniku
with a miso sauce
610
00:22:52,767 --> 00:22:54,667
and I love the bones.
611
00:22:54,667 --> 00:22:56,900
So I thought,
why not let you have
a bite of that
612
00:22:56,900 --> 00:22:58,033
if you wanted.
613
00:22:58,900 --> 00:23:02,000
I think the cook is
outstanding here.
614
00:23:02,000 --> 00:23:04,867
The char on the bone,
the fat is melted through.
615
00:23:04,867 --> 00:23:07,066
For me, the sauce is
very powerful.
616
00:23:07,066 --> 00:23:09,667
If it beat up on the thinner
slices of the beef.
617
00:23:09,667 --> 00:23:12,567
But you gave us
really nice combination of
flavors and cook.
618
00:23:12,567 --> 00:23:13,500
Thanks.
619
00:23:13,500 --> 00:23:16,700
Every inch of
your sliced thin ribeye
620
00:23:16,700 --> 00:23:18,166
is just melt
in your mouth tender.
621
00:23:18,166 --> 00:23:19,867
And then you drag it
through that sauce.
622
00:23:19,867 --> 00:23:22,166
And it's so rich
and it gives it that
623
00:23:22,166 --> 00:23:23,767
silky, umaminess.
624
00:23:23,767 --> 00:23:26,200
Like I wish it were
little more crunch
625
00:23:26,200 --> 00:23:30,567
ingrained to it,
so there was little more
texture to play with.
626
00:23:30,567 --> 00:23:33,100
Well, Jeff and I had
two fantastic
627
00:23:33,100 --> 00:23:34,567
prime rib dishes here.
628
00:23:34,567 --> 00:23:36,934
And now we have
a huge decision to make.
629
00:23:38,000 --> 00:23:39,166
[Andrew]
Well, here's the thing.
630
00:23:39,166 --> 00:23:41,266
I do wanna win
the first battle.
631
00:23:41,266 --> 00:23:43,467
If I win,
I get to cook against
632
00:23:43,467 --> 00:23:45,367
one of my oldest,
dearest friends
633
00:23:45,367 --> 00:23:48,834
and I think
that would be hysterical.
634
00:23:49,266 --> 00:23:50,934
And the winner is...
635
00:23:54,266 --> 00:23:55,467
Chef Andrew.
636
00:23:55,467 --> 00:23:56,567
Ooh.
637
00:23:56,567 --> 00:23:58,233
[audience cheering]
638
00:23:59,000 --> 00:24:00,166
Congrats.
639
00:24:03,500 --> 00:24:04,800
Damn!
640
00:24:04,800 --> 00:24:06,767
I'm sorry.
641
00:24:06,767 --> 00:24:09,700
Wow. Winning round two
is a shock to you
and to me.
642
00:24:09,700 --> 00:24:10,800
But I'm thrilled.
643
00:24:10,800 --> 00:24:12,467
All right, so,
this just came down Brooke
644
00:24:12,467 --> 00:24:15,800
to your doneness versus
his more even chew throughout.
645
00:24:15,800 --> 00:24:17,266
It was the even chew
that got you.
646
00:24:17,266 --> 00:24:18,467
[Jeff] Even chew, baby.
647
00:24:18,467 --> 00:24:20,100
All right, now's the fun part.
648
00:24:20,100 --> 00:24:22,900
Who thinks chef Andrew is
gonna beat Bobby Flay tonight?
649
00:24:22,900 --> 00:24:24,433
[audience cheering]
650
00:24:30,667 --> 00:24:32,867
All right, Andrew,
congratulations.
651
00:24:32,867 --> 00:24:34,100
That was so fun to watch.
652
00:24:34,100 --> 00:24:35,600
How're you feeling
about the third round?
653
00:24:35,600 --> 00:24:38,000
Once again my friend,
into the breach.
654
00:24:38,000 --> 00:24:39,266
[all laughing]
655
00:24:39,266 --> 00:24:41,500
Yes. What are we
cooking, Andrew?
656
00:24:41,500 --> 00:24:42,900
My signature dish.
657
00:24:42,900 --> 00:24:46,567
Really is a composition
of the best of my
grandmother's food.
658
00:24:46,567 --> 00:24:48,000
So we're gonna make
the Hanukah feast.
659
00:24:48,000 --> 00:24:49,367
Wow.
660
00:24:51,500 --> 00:24:54,000
We're gonna make latkes,
we're gonna make
chopped chicken liver,
661
00:24:54,000 --> 00:24:56,767
-a poached salmon.
-Whoa! I love this.
662
00:24:56,767 --> 00:24:58,100
Look how excited Bob is.
663
00:24:58,100 --> 00:25:00,300
I'm so happy
that I know how to make it.
664
00:25:00,300 --> 00:25:02,367
-I like this.
-Yeah, I think it's fun.
665
00:25:02,367 --> 00:25:04,867
Well, not only do you get to
lay out that challenge,
666
00:25:04,867 --> 00:25:06,467
you also get to pick
your team mate.
667
00:25:06,467 --> 00:25:07,600
[whistles]
668
00:25:07,600 --> 00:25:10,000
Today we got chef Jet Tila,
who lost the first round.
669
00:25:10,000 --> 00:25:13,200
Brooke of course,
was defeated the second round.
670
00:25:13,200 --> 00:25:14,367
Who also lost.
671
00:25:14,367 --> 00:25:15,500
They each lost once today.
672
00:25:15,500 --> 00:25:18,100
So who's gonna be
your winning horse?
673
00:25:18,100 --> 00:25:22,200
I promised myself
that if I won whoever I beat,
I would select.
674
00:25:22,200 --> 00:25:25,000
So I'll cook with Brooke
and I'll let you
cook with Jet.
675
00:25:25,000 --> 00:25:25,900
Sounds great to me.
676
00:25:25,900 --> 00:25:28,200
-Wait, Jet and I
won last year.
-That's right.
677
00:25:28,200 --> 00:25:30,367
All right, Jet and Brooke,
go join your team.
678
00:25:30,367 --> 00:25:31,634
All right.
679
00:25:32,166 --> 00:25:34,767
Let's go, let's go, let's go.
680
00:25:34,767 --> 00:25:37,000
[Bobby]
This feels like family.
Cause Jet is my family
681
00:25:37,000 --> 00:25:39,867
and we cook every holiday
on this show.
682
00:25:39,867 --> 00:25:41,000
It just happens that way.
683
00:25:41,000 --> 00:25:42,166
[Jet] The universe wills it.
684
00:25:42,166 --> 00:25:44,667
I'm so happy that you chose me
to be your partner today.
685
00:25:44,667 --> 00:25:46,467
Of course. Brooke has been
a friend of mine
686
00:25:46,467 --> 00:25:48,967
and we've never had a chance
to cook before.
687
00:25:48,967 --> 00:25:51,066
-You've only
judged me, really.
-That is correct.
688
00:25:51,066 --> 00:25:53,266
Andrew, Brooke,
how are you feeling
about your chances here?
689
00:25:53,266 --> 00:25:56,233
They can't stop us.
They can only hope
to contain us.
690
00:25:56,767 --> 00:25:58,266
[Jeff] Forty-five minutes.
691
00:25:58,266 --> 00:26:00,100
Let's let
the celebration begin!
692
00:26:00,100 --> 00:26:02,266
[audience cheering]
693
00:26:02,266 --> 00:26:04,066
[Brooke]
Okay, where are we starting?
694
00:26:04,066 --> 00:26:05,934
You're starting on
chicken liver, right?
695
00:26:08,567 --> 00:26:12,066
So tonight is all about
over the top celebration.
696
00:26:12,066 --> 00:26:15,500
So tonight, we are celebrating
the feast of Hanukah.
697
00:26:15,500 --> 00:26:18,266
So these three dishes are
very iconic
698
00:26:18,266 --> 00:26:20,400
and I love latkes.
699
00:26:20,400 --> 00:26:22,000
Essentially fried potatoes.
700
00:26:22,000 --> 00:26:23,867
Poached salmon,
so delicate
701
00:26:23,867 --> 00:26:26,767
that technical poach is
under a simmer.
702
00:26:26,767 --> 00:26:28,266
It's well under a boil.
703
00:26:28,266 --> 00:26:30,367
And then chopped liver,
traditionally is
704
00:26:30,367 --> 00:26:33,066
sauteed livers and onions
chopped up
705
00:26:33,066 --> 00:26:34,066
till it gets creamy.
706
00:26:34,066 --> 00:26:35,800
So Andrew,
why did you decide to do
707
00:26:35,800 --> 00:26:37,367
a Hanukah celebration tonight?
708
00:26:37,367 --> 00:26:41,367
I am very proudly a Jewish kid
from New York City.
709
00:26:41,367 --> 00:26:43,767
-Mm-hmm.
-So why not
cook what I know.
710
00:26:43,767 --> 00:26:46,367
Bobby and I have
the same hometown.
711
00:26:46,367 --> 00:26:49,767
What's a better thing to cook
than a Hanukah celebration?
712
00:26:49,767 --> 00:26:50,867
I don't know.
713
00:26:50,867 --> 00:26:54,266
My signature dish is
our family's Hanukah feast.
714
00:26:54,266 --> 00:26:56,367
It's the first thing
I ever learned to cook
715
00:26:56,367 --> 00:26:58,166
in my grandmother's kitchen.
716
00:26:58,166 --> 00:27:01,767
I mean, talk about an honor,
getting to cook your
grandmother's food with you.
717
00:27:01,767 --> 00:27:03,300
-Oh, please.
-Oh, come on.
718
00:27:03,300 --> 00:27:07,934
So with a lot of schmaltz
I fry my chicken livers.
719
00:27:10,266 --> 00:27:12,467
And then I'm making
potato latkes.
720
00:27:12,467 --> 00:27:15,500
I grate an onion
and then grate
a couple of potatoes.
721
00:27:15,500 --> 00:27:16,900
Toss those together.
722
00:27:16,900 --> 00:27:19,700
I'm adding some potato starch
and some matzo meal.
723
00:27:19,700 --> 00:27:21,467
You feel like there's
enough moisture?
724
00:27:21,467 --> 00:27:22,967
-Oh yeah.
Those are beautiful.
-Okay.
725
00:27:22,967 --> 00:27:25,800
And yes, this is
Andrew's show here,
726
00:27:25,800 --> 00:27:27,200
but you know,
sweetening the pot,
727
00:27:27,200 --> 00:27:29,467
taking down Bobby
for the first time
in my career
728
00:27:29,467 --> 00:27:31,467
-would be splendid.
-Me too.
729
00:27:31,467 --> 00:27:33,567
I would not
complain about that.
730
00:27:33,567 --> 00:27:35,066
[Andrew] Kids out there,
I hope you're listening.
731
00:27:35,066 --> 00:27:36,266
Winning isn't everything.
732
00:27:36,266 --> 00:27:38,467
-It's the only thing.
-[laughing]
733
00:27:42,600 --> 00:27:43,900
So Andrew has challenged
734
00:27:43,900 --> 00:27:46,367
Bobby to
a Hanukah celebration.
735
00:27:46,367 --> 00:27:48,500
The poached salmon,
chicken livers,
736
00:27:48,500 --> 00:27:50,400
and latkes.
737
00:27:50,400 --> 00:27:52,567
Team Bobby, how you feeling
about that menu?
738
00:27:52,567 --> 00:27:53,867
Pretty good.
739
00:27:53,867 --> 00:27:55,166
[laughing]
740
00:27:55,166 --> 00:27:56,600
That's called the slow play.
741
00:27:56,600 --> 00:27:58,667
We're not really
traditionally Jewish cooks.
742
00:27:58,667 --> 00:27:59,667
-So...
-[laughs]
743
00:27:59,667 --> 00:28:01,667
Like, we know
how to make chopped
chicken liver.
744
00:28:01,667 --> 00:28:03,300
We know how to poach salmon
and we know
745
00:28:03,300 --> 00:28:04,567
and we know how to make
potato pancakes.
746
00:28:04,567 --> 00:28:05,467
So we're gonna
start with that.
747
00:28:05,467 --> 00:28:06,900
For the poached salmon,
I'm gonna make
748
00:28:06,900 --> 00:28:10,367
a broth that consist of
fish stock and fennel,
749
00:28:10,367 --> 00:28:13,800
tomatoes, garlic, onion,
some Calabrian chilies
and saffron.
750
00:28:13,800 --> 00:28:16,166
I'm also adding white wine
for some acidity.
751
00:28:16,166 --> 00:28:17,266
[bottle pops]
752
00:28:17,266 --> 00:28:19,000
[audience exclaiming]
753
00:28:19,000 --> 00:28:19,900
Mazel.
754
00:28:19,900 --> 00:28:21,600
Did you just say "mazel?"
755
00:28:21,600 --> 00:28:22,567
Yeah. Do you like that?
756
00:28:22,567 --> 00:28:23,567
What a mitzvah.
757
00:28:23,567 --> 00:28:25,000
[all laughing]
758
00:28:25,000 --> 00:28:28,100
[Jet] I'm gonna
actually saute off
the chicken livers separately.
759
00:28:28,100 --> 00:28:29,400
Caramelize some onions.
760
00:28:29,400 --> 00:28:30,867
They're eventually gonna
go together.
761
00:28:30,867 --> 00:28:33,467
I'm gonna really weave in
that schmultz flavor
762
00:28:33,467 --> 00:28:34,867
-all the way through.
-Chicken fat.
763
00:28:34,867 --> 00:28:36,400
When the chicken livers
get nice and brown,
764
00:28:36,400 --> 00:28:38,934
-hit 'em with some cognac
and de-glaze it.
-You got it.
765
00:28:40,100 --> 00:28:42,600
Chefs, coming up
on 38 minutes.
766
00:28:42,600 --> 00:28:44,266
Wow.
767
00:28:44,266 --> 00:28:47,266
I'm looking around,
I'm seeing a lot of
Christmas trees.
768
00:28:47,266 --> 00:28:49,567
Time to Hanukah
this place up.
769
00:28:49,567 --> 00:28:52,133
Hey, that's another
world record.
770
00:28:54,567 --> 00:28:55,967
Look at this guy.
771
00:28:55,967 --> 00:28:59,333
Look at that.
Not bad for an Italian kid
from Chicago, huh?
772
00:29:00,166 --> 00:29:01,300
You just won.
773
00:29:01,300 --> 00:29:03,000
Did I just win?
I don't know the rules,
774
00:29:03,000 --> 00:29:05,266
but what I am gonna do Andrew,
I'm gonna leave this
775
00:29:05,266 --> 00:29:08,333
-right behind your station
as a good luck charm for you.
-Thank you.
776
00:29:10,667 --> 00:29:12,867
-Why is Bobby here?
-What? Bobby.
777
00:29:12,867 --> 00:29:14,000
He's copying.
778
00:29:14,000 --> 00:29:16,200
-Oh, he's smelling livers.
-I like the livers.
779
00:29:16,200 --> 00:29:17,367
You like 'em?
780
00:29:17,367 --> 00:29:19,266
I don't see a lot of Bobby
entering the other station.
781
00:29:19,266 --> 00:29:20,667
How does that
make you feel, Andrew?
782
00:29:20,667 --> 00:29:22,767
-It's gamesmanship, my friend.
-It is.
783
00:29:22,767 --> 00:29:25,100
All right, guys,
I'm flambeing. Stand back.
784
00:29:25,100 --> 00:29:26,867
I'm gonna finish
the chicken livers
785
00:29:26,867 --> 00:29:28,100
in a little bit of cognac.
786
00:29:28,100 --> 00:29:30,567
[audience exclaiming]
787
00:29:30,567 --> 00:29:31,967
Yeah, we want that under tone.
788
00:29:34,667 --> 00:29:36,667
Oh yeah, that's delicious.
789
00:29:37,700 --> 00:29:39,166
Okay, Bob, blast chiller.
790
00:29:39,166 --> 00:29:40,867
-Give it to me.
-You gotta go.
791
00:29:40,867 --> 00:29:42,066
Uh-oh, watch out.
792
00:29:42,066 --> 00:29:44,667
Bobby's coming.
Nobody trip him.
That would be terrible.
793
00:29:44,667 --> 00:29:46,367
Right in the blast chiller.
794
00:29:46,367 --> 00:29:48,600
Is that my blast chiller?
795
00:29:48,600 --> 00:29:51,000
-You share 'em, Andrew.
-That's right.
796
00:29:51,000 --> 00:29:52,467
Yeah, you share
everything here.
797
00:29:52,467 --> 00:29:54,900
-Secrets, feelings.
-[Andrew laughing]
798
00:29:54,900 --> 00:29:56,100
How are you feeling?
799
00:29:56,100 --> 00:29:58,166
You know what, um,
we're not gonna be beat today.
800
00:29:58,166 --> 00:30:00,000
We're not gonna be beat today.
801
00:30:00,000 --> 00:30:01,867
He's just a ball of
positive energy.
802
00:30:01,867 --> 00:30:02,900
He's on fire.
803
00:30:02,900 --> 00:30:04,166
Best of luck
to you gentlemen.
804
00:30:04,166 --> 00:30:08,433
Give it up for team
Andrew and Brooke!
805
00:30:11,266 --> 00:30:13,300
I'm gonna get
the salmon poaching.
806
00:30:13,300 --> 00:30:15,000
We add some flavor
into that water,
807
00:30:15,000 --> 00:30:18,100
cumin, coriander, bay leaf,
with some celery.
808
00:30:18,100 --> 00:30:19,634
I'm going to steam.
809
00:30:23,266 --> 00:30:26,300
Uh, the rest of the leeks,
did you see where they were?
810
00:30:26,300 --> 00:30:29,266
Um, there are two.
811
00:30:29,266 --> 00:30:30,433
Great.
812
00:30:30,433 --> 00:30:33,300
I'm making poached salmon
with crispy poached
vegetables.
813
00:30:33,300 --> 00:30:35,667
So it's hot water,
white wine.
814
00:30:35,667 --> 00:30:39,266
I butcher the salmon,
putting it into
815
00:30:39,266 --> 00:30:41,767
the hot water bath
with the vegetables.
816
00:30:41,767 --> 00:30:43,600
And then put it in the oven.
817
00:30:43,600 --> 00:30:46,066
The direction
I'm taking this in is
818
00:30:46,066 --> 00:30:48,367
the direction that my
grandmother would've liked it.
819
00:30:48,367 --> 00:30:50,066
Ooh.
820
00:30:50,066 --> 00:30:51,734
Do you need space?
821
00:30:52,900 --> 00:30:54,367
Thank you.
822
00:30:54,367 --> 00:30:57,200
I'm gonna serve the salmon
with my grandmother's
green herb sauce.
823
00:30:57,200 --> 00:31:00,867
It's a classic piece of
the Jewish culinary
repertoire.
824
00:31:00,867 --> 00:31:05,367
Scallions, parsley,
tarragon, lemon juice,
vinegar,
825
00:31:05,367 --> 00:31:09,800
anchovies, capers, mayonnaise
and sour cream
826
00:31:09,800 --> 00:31:12,467
and blitz it,
and serve it up.
827
00:31:12,467 --> 00:31:13,467
[Brooke]
What's not to like about that?
828
00:31:13,467 --> 00:31:14,767
It's so good.
829
00:31:14,767 --> 00:31:17,200
And then for the chopped
chicken livers,
830
00:31:17,200 --> 00:31:19,000
I pulse them
in the food processor
831
00:31:19,000 --> 00:31:21,600
with chopped parsley,
hard boiled eggs.
832
00:31:21,600 --> 00:31:23,934
Little salt and pepper
and a little more schmultz.
833
00:31:26,100 --> 00:31:28,467
[Bobby] I'm gonna finish
the chopped chicken livers
834
00:31:28,467 --> 00:31:29,767
with the caramelized onions.
835
00:31:29,767 --> 00:31:31,600
Then we also add some
hard boiled eggs,
836
00:31:31,600 --> 00:31:33,066
salt and pepper
with some olive oil.
837
00:31:34,800 --> 00:31:36,100
[strumming guitar]
838
00:31:36,100 --> 00:31:37,066
All right.
839
00:31:37,066 --> 00:31:38,467
-Oh no.
-What's wrong?
840
00:31:38,467 --> 00:31:39,500
Jeff is--
841
00:31:39,500 --> 00:31:43,100
♪ It's Christmas eve
In New York City ♪
842
00:31:43,100 --> 00:31:46,867
♪ Little Bobby Flay
Is sleeping pretty ♪
843
00:31:46,867 --> 00:31:48,967
♪ Dreaming of sugar plum ♪
844
00:31:48,967 --> 00:31:51,800
♪ Sprinkled in ancho chilies ♪
845
00:31:51,800 --> 00:31:53,100
Oh, my God.
846
00:31:53,100 --> 00:31:55,800
Jeff, I think is
in his own show right now.
847
00:31:55,800 --> 00:31:59,200
The Jeff show and we're
all just guests in it today.
848
00:31:59,200 --> 00:32:02,100
♪ All Santa wants
For Christmas ♪
849
00:32:02,100 --> 00:32:05,600
♪ Is to beat Bobby Flay ♪
850
00:32:05,600 --> 00:32:10,100
♪ Santa ain't no rookie
Call your bookie ♪
851
00:32:10,100 --> 00:32:12,066
♪ And put everything ♪
852
00:32:12,066 --> 00:32:16,066
♪ On Andrew and Brooke ♪
853
00:32:16,066 --> 00:32:17,567
[audience cheering]
854
00:32:21,166 --> 00:32:22,700
You got the names wrong.
855
00:32:22,700 --> 00:32:25,000
You clearly have
the names wrong.
856
00:32:25,000 --> 00:32:26,066
Enough of that.
857
00:32:26,066 --> 00:32:28,166
Team Andrew,
what are you
working on actively
858
00:32:28,166 --> 00:32:29,800
while I back away
from the blender
859
00:32:29,800 --> 00:32:31,166
on account of the jacket?
860
00:32:31,166 --> 00:32:33,800
I'm doing
a little vinaigrette.
861
00:32:33,800 --> 00:32:37,266
I'm gonna make
a little citrus vinaigrette
to drizzle on the vegetables.
862
00:32:37,266 --> 00:32:39,767
Combining orange juice,
grapefruit juice,
863
00:32:39,767 --> 00:32:41,500
tangerine juice,
lemon juice.
864
00:32:41,500 --> 00:32:44,033
Mustard, olive oil,
vinegar.
865
00:32:47,200 --> 00:32:49,367
My broth is cooking
for a while.
866
00:32:49,367 --> 00:32:50,467
I put it in a blender.
867
00:32:50,467 --> 00:32:52,400
But I wanna strain out
all the fibers
868
00:32:52,400 --> 00:32:53,467
cause I wanna nice,
smooth broth.
869
00:32:53,467 --> 00:32:55,667
How are you, Jet?
You feeling good?
870
00:32:55,667 --> 00:32:57,100
I'm feeling good, Jeff.
871
00:32:57,100 --> 00:32:59,200
I'm about to fabricate
some smoked trout.
872
00:32:59,200 --> 00:33:00,667
What are you gonna do
with the smoked trout?
873
00:33:00,667 --> 00:33:03,000
We're gonna make,
like the chopped liver,
874
00:33:03,000 --> 00:33:06,200
crostini smoked trout
creme fraiche.
875
00:33:06,200 --> 00:33:08,567
Wow. Liver and trout
together as one.
876
00:33:08,567 --> 00:33:09,767
You know what I'm saying?
877
00:33:09,767 --> 00:33:12,100
-Okay, all right.
Good luck to you guys.
-Yeah we feel good.
878
00:33:12,100 --> 00:33:14,467
Fourteen minutes left.
879
00:33:14,467 --> 00:33:16,467
[Jet] I'm also making
a creme fraiche sauce
880
00:33:16,467 --> 00:33:19,500
which is simply lemon zest,
salt and pepper
881
00:33:19,500 --> 00:33:21,300
and the horseradish.
882
00:33:21,300 --> 00:33:22,567
-That's good.
-You happy?
883
00:33:22,567 --> 00:33:24,066
I'm gonna make
a garnish dish.
884
00:33:24,066 --> 00:33:25,533
More chives.
885
00:33:25,533 --> 00:33:28,200
So it seems like team Andrew
is keeping everything
a little more traditional.
886
00:33:28,200 --> 00:33:31,567
While, team Bobby is
taking its own interpretation.
887
00:33:31,567 --> 00:33:34,467
Tomato saffron broth
is definitely not traditional.
888
00:33:35,300 --> 00:33:37,100
Then I'm taking
the leftover schmultz
889
00:33:37,100 --> 00:33:40,200
that you're not using
and incorporating it
into the potato pancake.
890
00:33:40,200 --> 00:33:41,867
Form that into little balls,
891
00:33:41,867 --> 00:33:44,667
smash them in a cast iron pan.
892
00:33:44,667 --> 00:33:47,800
Those are beautiful,
those are beautiful.
893
00:33:47,800 --> 00:33:51,200
[Brooke]
So to top half of the latkes,
894
00:33:51,200 --> 00:33:53,100
I'm gonna make
an apple sauce.
895
00:33:53,100 --> 00:33:56,266
I take some apples,
grate them on the box grater.
896
00:33:56,266 --> 00:33:58,066
Do you want the cranberries
in there or not?
897
00:33:58,066 --> 00:33:59,667
Uh, you could put
dried fruit.
898
00:33:59,667 --> 00:34:01,000
I think that would be lovely.
899
00:34:01,000 --> 00:34:02,100
Oh, dried, okay.
900
00:34:02,100 --> 00:34:04,567
-Andrew's so relaxed.
-He really is, man.
901
00:34:04,567 --> 00:34:08,567
I've got some cardamoms,
some nutmeg, cinnamon, cloves.
902
00:34:08,567 --> 00:34:11,767
And then a touch of sugar
and some dried cranberries.
903
00:34:11,767 --> 00:34:15,266
Let all the steam
come out of those apples
and cook down.
904
00:34:15,266 --> 00:34:17,500
And then that goes into
the blender.
905
00:34:17,500 --> 00:34:21,066
So Brooke is making
a more elevated modern spin
on the apple sauce,
906
00:34:21,066 --> 00:34:23,400
which is a traditional
accompaniment
to the latke.
907
00:34:23,400 --> 00:34:25,000
I mean, I wish I was
judging this.
908
00:34:25,000 --> 00:34:26,367
This all sounds so good.
909
00:34:27,567 --> 00:34:28,533
Mm.
910
00:34:28,533 --> 00:34:32,400
I'm going to take
some of that beautiful challah
911
00:34:32,400 --> 00:34:34,467
and we're gonna cut them
into some--
912
00:34:34,467 --> 00:34:36,900
-Rustic triangles. Yes.
-Rustic triangles.
913
00:34:36,900 --> 00:34:40,133
The perfect vehicle for
the chopped chicken livers.
914
00:34:41,467 --> 00:34:43,100
Okay, bread is in.
915
00:34:43,100 --> 00:34:47,467
The latkes started to
form that actual potato cake.
916
00:34:47,467 --> 00:34:49,667
I'm gonna take them out
and then I deep fry them
917
00:34:49,667 --> 00:34:52,100
to get that extra
oomphy crunch.
918
00:34:52,100 --> 00:34:53,767
Oh, no. I have to
make the latkes.
919
00:34:53,767 --> 00:34:55,467
Are you just starting
your latkes?
920
00:34:55,467 --> 00:34:58,166
[Bobby]
We've like nine minutes to go,
and I still haven't
921
00:34:58,166 --> 00:35:00,100
started to grate
the potatoes.
922
00:35:00,100 --> 00:35:02,934
I'm like, am I gonna
get these latkes done?
923
00:35:03,767 --> 00:35:05,467
Only six minutes.
924
00:35:05,467 --> 00:35:06,767
That's it.
925
00:35:06,767 --> 00:35:08,166
[audience cheering]
926
00:35:08,166 --> 00:35:10,100
-You have the panko?
-Yeah, right here.
927
00:35:10,100 --> 00:35:11,500
You have the baking soda?
928
00:35:11,500 --> 00:35:12,634
Right here.
929
00:35:14,367 --> 00:35:15,500
-We're gonna be--
-You good?
930
00:35:15,500 --> 00:35:17,266
Very close to not making it.
931
00:35:17,266 --> 00:35:19,667
Looks like team Bobby is
running behind a little bit
932
00:35:19,667 --> 00:35:21,300
and he's just
started his latkes.
933
00:35:21,300 --> 00:35:25,033
I mean, by start his latkes,
I mean shredding his potatoes.
934
00:35:28,266 --> 00:35:29,667
Oh, boy.
935
00:35:34,900 --> 00:35:36,767
WIth three minutes left
on the clock,
936
00:35:36,767 --> 00:35:39,600
Bobby and Jet,
looks like they're
as we say,
937
00:35:39,600 --> 00:35:41,266
"in the weeds."
938
00:35:41,266 --> 00:35:43,667
The latkes are finally
in the frying pan.
939
00:35:43,667 --> 00:35:45,000
We'll call these turbo latkes.
940
00:35:45,000 --> 00:35:48,000
These might be the fastest
from scratch latkes ever made.
941
00:35:48,000 --> 00:35:51,500
[Bobby]
So I'm gonna make them thinner
so it cooks faster.
942
00:35:51,500 --> 00:35:53,133
This is gonna be
a sloppy mess.
943
00:35:53,700 --> 00:35:55,667
Fish goes in
and then surrounded.
944
00:35:55,667 --> 00:35:56,667
Hold on, hold on.
945
00:35:56,667 --> 00:35:58,100
No problem.
Just setting you up.
946
00:35:58,100 --> 00:35:59,767
-Good on these?
-Oh, yeah.
947
00:35:59,767 --> 00:36:01,467
Perfect.
948
00:36:01,467 --> 00:36:04,166
At this point, I think
we're pretty much ready to go.
949
00:36:04,166 --> 00:36:06,166
It's just a matter of getting
everything on the plate.
950
00:36:06,166 --> 00:36:08,166
I start with getting
the latkes down on the plate,
951
00:36:08,166 --> 00:36:10,266
topping a couple of 'em
with apple sauce.
952
00:36:10,266 --> 00:36:12,800
Couple of 'em with
creme fraiche and caviar.
953
00:36:12,800 --> 00:36:14,200
-'Cause why not?
-Why not?
954
00:36:14,200 --> 00:36:19,300
I'm sliding those big planks
of salmon into the center
of the platter.
955
00:36:19,300 --> 00:36:21,367
Putting the vegetables
sort of around it.
956
00:36:21,367 --> 00:36:23,600
And there's some
beautiful purple cauliflowers.
957
00:36:23,600 --> 00:36:26,100
[Andrew] And we put
a little bit of crispy leek.
958
00:36:26,100 --> 00:36:29,667
And the sauces
with the salmon,
caviar on top of that.
959
00:36:29,667 --> 00:36:31,700
Fifty seconds.
960
00:36:31,700 --> 00:36:33,266
[Jet] Toasted country bread.
961
00:36:33,266 --> 00:36:34,867
The liver gets spread on top.
962
00:36:34,867 --> 00:36:37,000
We put the half egg on it.
963
00:36:37,000 --> 00:36:38,867
[Bobby]
Salmon, beautifully poached...
964
00:36:38,867 --> 00:36:40,066
Ooh!
965
00:36:40,066 --> 00:36:42,100
-...in a broth.
-Let's go.
966
00:36:42,100 --> 00:36:43,367
Okay, latkes.
967
00:36:43,367 --> 00:36:45,066
Put some smoked trout down.
968
00:36:45,066 --> 00:36:48,400
Horseradish, crema,
and a big scoop of caviar.
969
00:36:48,400 --> 00:36:50,200
[Jeff]
Caviar on both teams here.
970
00:36:50,200 --> 00:36:51,467
Like, there is no budget.
971
00:36:51,467 --> 00:36:53,800
[all] Ten, nine,
972
00:36:53,800 --> 00:36:55,900
eight, seven,
973
00:36:55,900 --> 00:36:58,867
six, five, four,
974
00:36:58,867 --> 00:37:01,166
three, two, one.
975
00:37:01,166 --> 00:37:02,100
You're done.
976
00:37:02,100 --> 00:37:04,000
[audience cheering]
977
00:37:04,000 --> 00:37:05,667
[laughs] Wow.
978
00:37:05,667 --> 00:37:07,266
Hugging it out. Amazing.
979
00:37:07,266 --> 00:37:08,367
Beautiful.
980
00:37:08,367 --> 00:37:10,200
-Oh, my God, looks amazing.
-[Brooke] Oh, my God.
981
00:37:10,200 --> 00:37:11,767
What happened
to your latkes?
982
00:37:11,767 --> 00:37:13,367
-What are you talking about?
-What do you mean?
That's perfect.
983
00:37:13,367 --> 00:37:14,367
That's how they're supposed
to be.
984
00:37:14,367 --> 00:37:15,967
Oh, you made pickle chunks?
That's cute.
985
00:37:15,967 --> 00:37:17,200
Oh, wow.
986
00:37:17,200 --> 00:37:18,767
Nice.
987
00:37:18,767 --> 00:37:21,767
[Jet] It feels like Andrew
literally took a page out of
his grandmother's book.
988
00:37:21,767 --> 00:37:23,266
You know, kind of
pale poached salmon.
989
00:37:23,266 --> 00:37:26,867
I feel the romance there,
but I think we're bringing
some...
990
00:37:27,567 --> 00:37:28,767
Shade thrown.
991
00:37:28,767 --> 00:37:30,266
-[laughs]
-Shots fired.
992
00:37:30,266 --> 00:37:32,100
-[mimicking gunshots]
-Pale salmon.
993
00:37:32,100 --> 00:37:33,567
I think it's OG.
994
00:37:33,567 --> 00:37:34,934
Nice pale salmon.
995
00:37:35,967 --> 00:37:37,367
[Brooke]
The presentation feels
996
00:37:37,367 --> 00:37:39,100
as intentional
as the entire meal.
997
00:37:39,100 --> 00:37:41,667
-Oh yeah.
-And I think it's really
come together beautifully.
998
00:37:41,667 --> 00:37:43,500
-I'm thrilled with it.
-I mean, we'll see.
999
00:37:43,500 --> 00:37:44,867
[Andrew]
Oh, I think it worked out.
1000
00:37:44,867 --> 00:37:46,266
-Win or lose,
I think it worked out.
-Let me knock on something.
1001
00:37:46,266 --> 00:37:48,433
[laughs]
Knocked on wood.
1002
00:37:51,266 --> 00:37:54,567
Tonight was a Hanukah
holiday celebration.
1003
00:37:54,567 --> 00:37:56,567
Team Bobby, team Andrew,
1004
00:37:56,567 --> 00:37:58,300
I'd like to introduce you
to your judges.
1005
00:37:58,300 --> 00:38:01,667
First up, the chef owner
of East Wind Snack Shop
1006
00:38:01,667 --> 00:38:02,934
Chris Cheung.
1007
00:38:04,000 --> 00:38:07,634
Cookbook author and chef,
Aliya Leekong.
1008
00:38:08,500 --> 00:38:13,367
And fifth generation owner
of Katz's Delicatessen,
1009
00:38:13,367 --> 00:38:14,734
Jake Dell.
1010
00:38:18,367 --> 00:38:22,066
Please dig in
to the first Hanukah feast
right in front of you.
1011
00:38:29,166 --> 00:38:31,967
The latkes were
absolutely delicious.
1012
00:38:31,967 --> 00:38:33,166
They were cooked perfectly.
1013
00:38:33,166 --> 00:38:34,900
The applesauce was great.
1014
00:38:34,900 --> 00:38:37,667
The chopped liver had
a great taste.
1015
00:38:37,667 --> 00:38:40,700
But the salmon was
a little spotty
1016
00:38:40,700 --> 00:38:41,867
in some of the cooking.
1017
00:38:41,867 --> 00:38:43,667
Some of the pieces were
little drier than others.
1018
00:38:43,667 --> 00:38:45,467
But very, very tasty.
1019
00:38:46,400 --> 00:38:48,200
I really enjoyed the cook
on the salmon.
1020
00:38:48,200 --> 00:38:50,967
I thought it was really
well done from
the piece that I got.
1021
00:38:50,967 --> 00:38:52,100
And the latkes.
1022
00:38:52,100 --> 00:38:54,100
I love that there was
a sweet option
1023
00:38:54,100 --> 00:38:56,567
and sort of
a salty caviar option.
1024
00:38:56,567 --> 00:38:59,166
The applesauce is like
so well spiced.
1025
00:38:59,166 --> 00:39:01,467
On the chicken liver,
I did think
1026
00:39:01,467 --> 00:39:02,867
the texture was
a little meal-y
1027
00:39:02,867 --> 00:39:04,367
and a little dry.
1028
00:39:04,367 --> 00:39:07,567
The salmon, beautiful
lush fatty piece of fish.
1029
00:39:07,567 --> 00:39:10,200
The green sauce
made that fish sing.
1030
00:39:10,200 --> 00:39:12,100
The potato latke is
nothing better.
1031
00:39:12,100 --> 00:39:13,066
Love the crunchiness.
1032
00:39:13,066 --> 00:39:15,400
The only thing I thought was
the apple sauce just
1033
00:39:15,400 --> 00:39:16,967
a little bit too sweet.
1034
00:39:16,967 --> 00:39:19,967
All right judges,
please try the second
Hanukah feast.
1035
00:39:27,467 --> 00:39:30,567
I love the individual portions
of salmon.
1036
00:39:30,567 --> 00:39:33,100
When you open it up,
the broth is so rich
1037
00:39:33,100 --> 00:39:35,066
and so flavorful.
1038
00:39:35,066 --> 00:39:37,667
The latkes,
I thought were very good.
1039
00:39:38,700 --> 00:39:41,467
The chopped liver,
the cognac,
1040
00:39:41,467 --> 00:39:44,567
it was a little tart with
some of the pickled vegetables
that were there too.
1041
00:39:44,567 --> 00:39:49,266
But overall, I thought
this was an absolutely
tremendous feast.
1042
00:39:49,266 --> 00:39:52,867
In terms of the salmon,
the saffron is like
the way to my heart.
1043
00:39:52,867 --> 00:39:55,767
So having sort of
saffron broth was
just lovely.
1044
00:39:55,767 --> 00:39:57,900
I thought the fish was
slightly under seasoned
1045
00:39:57,900 --> 00:39:59,567
'cause you know,
as the sauce kinda drips off,
1046
00:39:59,567 --> 00:40:01,166
it doesn't grip very well.
1047
00:40:01,166 --> 00:40:02,767
With the latkes,
you have that, sort of,
1048
00:40:02,767 --> 00:40:06,400
crisp, traditional latke,
but introducing that trout
was kind genius.
1049
00:40:06,400 --> 00:40:08,700
That smokiness,
brininess of the caviar,
1050
00:40:08,700 --> 00:40:11,066
all of it played
so well together.
1051
00:40:11,066 --> 00:40:13,166
I would've loved them
to be a little bit thicker,
1052
00:40:13,166 --> 00:40:14,567
so I got more of that
potato feel.
1053
00:40:14,567 --> 00:40:16,367
They're very thin
andwould've liked
a little more
1054
00:40:16,367 --> 00:40:17,667
potato-iness to it.
1055
00:40:17,667 --> 00:40:20,100
The smoked trout
and the caviar
1056
00:40:20,100 --> 00:40:21,200
was a beautiful thing.
1057
00:40:21,200 --> 00:40:24,600
It just took away
from the latke all together.
1058
00:40:24,600 --> 00:40:26,166
The salmon was a knock out.
1059
00:40:26,166 --> 00:40:27,467
Fish was perfectly cooked.
1060
00:40:27,467 --> 00:40:29,400
And then the chicken liver.
1061
00:40:29,400 --> 00:40:32,166
Creamy, nice contrast
on the bread.
1062
00:40:32,166 --> 00:40:33,767
I gotta tell you, Jeff,
these are two
1063
00:40:33,767 --> 00:40:35,500
really good Hanukah feasts.
1064
00:40:35,500 --> 00:40:37,367
There can only be
one winning team tonight.
1065
00:40:37,367 --> 00:40:38,667
So please take a vote.
1066
00:40:38,667 --> 00:40:40,967
Take one, pass it down.
1067
00:40:40,967 --> 00:40:42,867
I'm super proud
of what we cooked.
1068
00:40:42,867 --> 00:40:44,200
It was totally fun.
1069
00:40:44,200 --> 00:40:47,734
And I'm just proud
I didn't screw it all up
for Andrew. [laughs]
1070
00:40:50,567 --> 00:40:53,266
All right, this is
a split decision.
1071
00:40:53,266 --> 00:40:55,166
-Oh.
-Mm.
1072
00:40:55,166 --> 00:40:59,467
And the winner of
the Hanukah feast is...
1073
00:41:01,600 --> 00:41:02,867
Team Bobby.
1074
00:41:08,266 --> 00:41:09,533
Unbelievable.
1075
00:41:10,467 --> 00:41:12,166
Bobby Flay!
1076
00:41:12,900 --> 00:41:14,100
Wow.
1077
00:41:14,100 --> 00:41:16,600
They were both
stunning feasts.
1078
00:41:16,600 --> 00:41:19,367
I mean, the reason
I enjoyed team B's,
1079
00:41:19,367 --> 00:41:23,100
you all did an incredible job
with texture, flavor.
1080
00:41:23,100 --> 00:41:24,266
A really wonderful meal.
1081
00:41:24,266 --> 00:41:25,400
[both] Thank you.
1082
00:41:25,400 --> 00:41:26,500
Thank you.
1083
00:41:26,500 --> 00:41:29,400
Even though we didn't
beat Bobby,
1084
00:41:29,400 --> 00:41:31,400
it's just a lovely day
of cooking.
1085
00:41:31,400 --> 00:41:33,400
And I got to cook with
one of my heroes
1086
00:41:33,400 --> 00:41:35,266
and I had so much fun.
1087
00:41:35,266 --> 00:41:37,000
[Jeff] Oh, wow.
1088
00:41:37,000 --> 00:41:38,266
Two for two.
1089
00:41:38,266 --> 00:41:39,567
You are the team to beat.
1090
00:41:39,567 --> 00:41:42,000
'Cause when you say Hanukah,
you say Jet and Bobby.
1091
00:41:42,000 --> 00:41:43,100
That's right.
1092
00:41:43,100 --> 00:41:44,700
[Jeff]
You've ruined my holiday,
singlehandedly.
1093
00:41:44,700 --> 00:41:47,000
Jet and Bobby, yeah,
I'm talking to you, Jet.
1094
00:41:47,000 --> 00:41:48,467
Now you're looped in
with Bobby.
1095
00:41:48,467 --> 00:41:50,767
You're on
my naughty list, bro.
1096
00:41:50,767 --> 00:41:53,100
-Happy holidays, Bobby.
-[strumming guitar]
1097
00:41:53,100 --> 00:41:55,166
Well, winning this
Hanukah celebration...
1098
00:41:55,166 --> 00:41:56,667
...was a whole latke fun.
1099
00:41:56,667 --> 00:41:57,767
Whoo!
1100
00:41:57,767 --> 00:42:00,266
[audience cheering
and applauding]