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]