1 00:00:01,567 --> 00:00:02,734 I'm Bobby Flay. 2 00:00:02,734 --> 00:00:05,767 Each week one brave chef will try to take me down in my house. 3 00:00:05,767 --> 00:00:07,800 -I'm not worried about Bobby. -What? 4 00:00:07,800 --> 00:00:09,000 -Ooh! -[audience exclaiming] 5 00:00:09,000 --> 00:00:11,367 This culinary battle is gonna shake down in two rounds. 6 00:00:11,367 --> 00:00:15,100 Round one, to get to me, two contenders have to go through each other 7 00:00:15,100 --> 00:00:17,200 using an ingredient of my choice. 8 00:00:17,200 --> 00:00:18,900 Let's do it! 9 00:00:18,900 --> 00:00:22,867 [Bobby] Two people that know me well will decide who's got the skills to beat me. 10 00:00:22,867 --> 00:00:26,367 Round two, I go head-to-head with the winning contender. 11 00:00:26,367 --> 00:00:29,300 It's their turn to surprise me with their signature dish. 12 00:00:29,300 --> 00:00:31,700 -Go! -♪ Friendly competition ♪ 13 00:00:31,700 --> 00:00:32,700 Is that distracting? 14 00:00:32,700 --> 00:00:34,166 This is gonna be the first one I don't finish. 15 00:00:34,166 --> 00:00:35,867 -Flay's in trouble! -Whoo! 16 00:00:35,867 --> 00:00:37,367 -[Bobby] Bottom line... -No! 17 00:00:37,367 --> 00:00:39,333 ...everyone's out to beat me. 18 00:00:42,767 --> 00:00:45,500 All right. It's about to get loud in here. You guys ready to do this? 19 00:00:45,500 --> 00:00:46,834 [all cheering] 20 00:00:48,166 --> 00:00:50,166 Please welcome from Food Network... 21 00:00:51,867 --> 00:00:56,433 -What's up, baby? -...Sunny Anderson and Geoffrey G.Z. Zakarian. 22 00:01:02,266 --> 00:01:04,100 -[Bobby] How are you guys doing tonight? -Good. 23 00:01:04,100 --> 00:01:06,767 What are you up to? Are you doing any holiday specials? 24 00:01:06,767 --> 00:01:09,300 Wow. Here you go again picking on me with my... 25 00:01:09,300 --> 00:01:10,867 -That's terrible. -...seasonal specials. 26 00:01:10,867 --> 00:01:12,467 Did you see me in Times Square? 27 00:01:12,467 --> 00:01:13,867 -I had a billboard in Times Square, Bobby. -You did? 28 00:01:13,867 --> 00:01:16,066 -Yes. -I had a billboard in Times Square once. 29 00:01:16,066 --> 00:01:17,667 -For what? -I did a special-- 30 00:01:17,667 --> 00:01:19,567 -Was it Tinder? -I-- No-- 31 00:01:19,567 --> 00:01:21,000 [all laughing] 32 00:01:21,000 --> 00:01:23,567 You don't go on apps, how do you get your ladies, Bobby? 33 00:01:23,567 --> 00:01:24,800 -I don't go on apps. -Is it word of mouth? 34 00:01:24,800 --> 00:01:27,166 Or do they just line up at your penthouse? 35 00:01:27,166 --> 00:01:29,767 Um... Usually I just pick from the audience. 36 00:01:29,767 --> 00:01:31,734 Hey! [shouts] 37 00:01:33,500 --> 00:01:35,000 -[Bobby laughing] -You get a Bobby. You get a Bobby. 38 00:01:35,000 --> 00:01:36,667 You get a Bobby. 39 00:01:36,667 --> 00:01:39,500 Who wants some Bobby? I'll pay the taxes, it's not a lot. 40 00:01:39,500 --> 00:01:40,667 You get a Bobby. 41 00:01:40,667 --> 00:01:42,767 You get a Bobby. You don't want the Bobby? 42 00:01:42,767 --> 00:01:44,166 I'll take the Bobby. 43 00:01:44,166 --> 00:01:46,166 We just did another show, you realize that. 44 00:01:46,166 --> 00:01:47,400 That's right. [laughing] 45 00:01:47,400 --> 00:01:49,300 All right. Anyway. Let's bring out some chefs. 46 00:01:49,300 --> 00:01:50,567 Let's bring 'em out. 47 00:01:50,567 --> 00:01:54,000 Our first contender grew up in his parent's English pub. 48 00:01:54,000 --> 00:01:56,667 And he's known for his British cuisine. 49 00:01:56,667 --> 00:01:59,433 -Chef Paddy Coker. Yeah! -[all cheering] 50 00:02:00,667 --> 00:02:04,300 [Sunny Anderson] Cheerio! Oh, wow. 51 00:02:04,300 --> 00:02:06,266 He came out boxing. 52 00:02:06,266 --> 00:02:11,166 Our next contender loves to put high-end twists one American classic dishes. 53 00:02:11,166 --> 00:02:13,300 Executive chef, Greg Lutes. 54 00:02:13,300 --> 00:02:14,533 [all cheering] 55 00:02:15,900 --> 00:02:17,533 Yeah! [laughing] 56 00:02:21,266 --> 00:02:23,333 Yeah! 57 00:02:25,266 --> 00:02:28,500 Good evening, gents. Paddy, Greg, welcome. How're you guys doing tonight? 58 00:02:28,500 --> 00:02:29,800 -Doing great, thanks. -Yeah? 59 00:02:29,800 --> 00:02:31,367 -Feeling great, yeah. -[Bobby] All right, cool. 60 00:02:31,367 --> 00:02:32,567 Here's the way it's gonna work. 61 00:02:32,567 --> 00:02:33,700 I'm gonna put 20 minutes on the clock. 62 00:02:33,700 --> 00:02:36,266 I'm gonna give you a single ingredient of my choice. 63 00:02:36,266 --> 00:02:39,000 And you must make that ingredient the star of your dish. 64 00:02:39,000 --> 00:02:41,000 -What are you hoping for? -A nice protein. 65 00:02:41,000 --> 00:02:44,567 -Nice protein. -Uh, some beautiful produce. 66 00:02:44,567 --> 00:02:46,667 Produce? Okay. 67 00:02:46,667 --> 00:02:49,500 I think I'm gonna make you both happy in some ways. 68 00:02:49,500 --> 00:02:51,867 English peas. 69 00:02:51,867 --> 00:02:53,634 Ah! 70 00:02:55,266 --> 00:02:56,467 Wow. 71 00:02:57,767 --> 00:03:00,400 -So is this okay? -That works well for me. 72 00:03:00,400 --> 00:03:01,467 Love it, yeah. 73 00:03:01,467 --> 00:03:03,467 [Bobby] All right, guys. 20 minutes on the clock. 74 00:03:03,467 --> 00:03:06,867 Cook your best dishes and make sure you appease the judges. 75 00:03:06,867 --> 00:03:07,834 -[bell dings] -[all cheering] 76 00:03:10,467 --> 00:03:12,667 This is actually, I think a difficult ingredient 77 00:03:12,667 --> 00:03:14,567 because, okay, you blanch them. Then what do you do with them? 78 00:03:14,567 --> 00:03:16,667 I mean, you could make a soup, you could make a sauce. 79 00:03:16,667 --> 00:03:20,066 The mushy peas. They love the mushy peas over there in the UK. 80 00:03:20,066 --> 00:03:22,800 -[Bobby] Paddy has feta. -[Sunny] Oh, I like that. 81 00:03:22,800 --> 00:03:25,200 -I am gonna go in. -You're gonna go in there and check it out? 82 00:03:25,200 --> 00:03:27,867 15 minutes and 55 seconds. 83 00:03:31,300 --> 00:03:33,467 Paddy, what's up? 84 00:03:33,467 --> 00:03:34,867 -Do you use a lot of these? -Oh, I love them. 85 00:03:34,867 --> 00:03:36,400 -Can I help you a little bit? -Yeah, sure. 86 00:03:36,400 --> 00:03:37,700 [Geoffrey] So what are you gonna do here? 87 00:03:37,700 --> 00:03:42,400 I'm gonna make a lovely English pea salad with a baked feta. 88 00:03:42,400 --> 00:03:44,400 -Feta, peas on toast? -Yeah. 89 00:03:44,400 --> 00:03:47,166 -Like a bruschetta? -Kind of like a bruschetta. Yeah. 90 00:03:47,166 --> 00:03:48,166 Wow. 91 00:03:48,166 --> 00:03:49,467 [Paddy Coker] I'm very confident I can win. 92 00:03:49,467 --> 00:03:51,700 This is definitely an ingredient that I like to work with. 93 00:03:51,700 --> 00:03:53,166 Very much remind me of home. 94 00:03:53,166 --> 00:03:55,567 Straight away I'm thinking the flavor of the feta's 95 00:03:55,567 --> 00:03:57,166 gonna pair wonderfully with the peas 96 00:03:57,166 --> 00:03:59,400 'cause it's gonna give it a nice saltiness to it. 97 00:03:59,400 --> 00:04:02,500 And the peas are gonna be the top and the show star for the crostini. 98 00:04:02,500 --> 00:04:05,767 I love it. Okay. So are you worried about this gentleman over here? 99 00:04:05,767 --> 00:04:07,467 No, absolutely not. I'm in my comfort zone. 100 00:04:07,467 --> 00:04:10,166 Mr. San Francisco. Look at him, debonair, sophisticated. 101 00:04:10,166 --> 00:04:12,767 No, I'm in my comfort zone. I've got English ingredients. There... 102 00:04:12,767 --> 00:04:14,900 You know, what more could I ask for? 103 00:04:14,900 --> 00:04:16,567 [Geoffrey] That's exactly right. 104 00:04:16,567 --> 00:04:20,467 [Paddy] I grew up in a small countryside town in Dorset, England. 105 00:04:20,467 --> 00:04:25,066 My dad, he was a chef. So I decided to follow in his footsteps and become a chef. 106 00:04:25,066 --> 00:04:27,967 Today I'm the senior sous-chef of Hawksmoor in New York City. 107 00:04:27,967 --> 00:04:31,166 We specialize in cooking over live fire. 108 00:04:31,166 --> 00:04:34,100 Specifically steak but anything that will take on a smoky flavor well. 109 00:04:34,100 --> 00:04:35,467 Winning for me would be great. 110 00:04:35,467 --> 00:04:38,100 I feel like British chefs are maybe underrated. 111 00:04:38,100 --> 00:04:41,100 So, Bobby, the stakes are high. I hope you're ready. 112 00:04:41,100 --> 00:04:43,000 -Let's give it up for Paddy. -Thank you very much. 113 00:04:43,000 --> 00:04:43,967 [all cheering] 114 00:04:46,166 --> 00:04:47,500 So what are you gonna do here? 115 00:04:47,500 --> 00:04:51,367 The pea fritter with a poblano pea salsa. 116 00:04:51,367 --> 00:04:54,367 -That's a good idea. -Yeah, it's a good conveyance for the peas. 117 00:04:54,367 --> 00:04:57,066 [Greg Lutes] My strategy is that I wanna highlight these peas. 118 00:04:57,066 --> 00:04:58,567 So I'm using them in two different ways. 119 00:04:58,567 --> 00:05:02,367 I'm making a fritter with English peas and goat cheese 120 00:05:02,367 --> 00:05:06,100 on top of a English pea poblano and tomato salad. 121 00:05:06,100 --> 00:05:09,600 I'll tell you, peas have a great affinity for green chilies and mint. 122 00:05:09,600 --> 00:05:13,166 Yeah. If you cook in the same color vein, sometimes it actually works. 123 00:05:13,166 --> 00:05:15,100 -[Bobby] Yeah. -I took one out of your playbook, chef. 124 00:05:15,100 --> 00:05:16,233 [all laughing] 125 00:05:17,367 --> 00:05:20,367 I've been cooking as long, if not longer than Bobby. 126 00:05:20,367 --> 00:05:22,166 I started when I was, like five. 127 00:05:22,166 --> 00:05:23,767 I decided to go to culinary school. 128 00:05:23,767 --> 00:05:27,467 And then I went on to work at a four-star French restaurant in Chicago. 129 00:05:27,467 --> 00:05:31,100 After decades of working for some of the best restaurants in the country, 130 00:05:31,100 --> 00:05:33,567 I opened up my first restaurant, 3rd Cousin. 131 00:05:33,567 --> 00:05:37,867 I serve food that's seasonally ingredient driven around the Bay Area. 132 00:05:37,867 --> 00:05:40,367 I have a son who's 12 and a daughter who's eight. 133 00:05:40,367 --> 00:05:42,867 And they love watching Beat Bobby Flay on TV. 134 00:05:42,867 --> 00:05:45,567 And I wanna be the one to take Bobby down today. 135 00:05:46,800 --> 00:05:48,567 So, Mr. P over here from London... 136 00:05:48,567 --> 00:05:52,066 -Paddy. Ah! -is doing bruschetta. 137 00:05:52,066 --> 00:05:54,300 [Paddy] I get my peas into the salted water. 138 00:05:54,300 --> 00:05:57,166 I spread the baked feta onto the baguette slices. 139 00:05:57,166 --> 00:06:01,166 And then I make a dressing for my peas in malt vinegar, olive oil and mint. 140 00:06:01,166 --> 00:06:03,567 He's using malt vinegar, which I love. He's bringing in the vinegar. 141 00:06:03,567 --> 00:06:06,000 [Paddy] Malt vinegar is a classic British condiment. 142 00:06:06,000 --> 00:06:08,166 And it will give the peas a nice burst of flavor. 143 00:06:08,166 --> 00:06:10,100 Uh, then Greg has a fritter... 144 00:06:10,100 --> 00:06:11,600 -[Sunny] Okay, Greg. -[Geoffrey] ...with peas inside. 145 00:06:11,600 --> 00:06:13,467 [Greg] To make my fritter batter I mix together 146 00:06:13,467 --> 00:06:15,967 buttermilk, egg, flour and goat cheese. 147 00:06:15,967 --> 00:06:17,100 [Geoffrey] I think goat cheese is great, 148 00:06:17,100 --> 00:06:18,567 but you've gotta be careful 'cause goat cheese is-- 149 00:06:18,567 --> 00:06:20,867 -Yeah, it'll take over. -It's a smack-in-the-face cheese. So... 150 00:06:20,867 --> 00:06:22,266 [Sunny] I am goat cheese. 151 00:06:22,266 --> 00:06:24,934 -You're a smack in the face? -I come through and smack everybody. 152 00:06:26,667 --> 00:06:28,767 [Greg] I pull the poblano off the flame, 153 00:06:28,767 --> 00:06:30,700 then I grab heirloom tomatoes. 154 00:06:30,700 --> 00:06:33,667 The tomatoes and poblano add a different dimension to it. 155 00:06:33,667 --> 00:06:36,600 -[Geoffrey] Nine minutes. -What's going on, y'all? 156 00:06:36,600 --> 00:06:41,000 All right. Oh! Greg! Greg! Greg! 157 00:06:41,000 --> 00:06:43,266 Let me pull my britches up and see what's going on over here. 158 00:06:43,266 --> 00:06:46,000 I've got a pea salsa with poblano. 159 00:06:46,000 --> 00:06:48,967 Okay. How long on your fritters? Maybe like a minute or two? 160 00:06:48,967 --> 00:06:51,867 -Yeah, no. I need to get 'em in the fryer... -I think so, yeah. 161 00:06:51,867 --> 00:06:54,266 -I was gonna, you know, hook it up for you. -Thank you. 162 00:06:54,266 --> 00:06:56,367 [Sunny] Make sure it's nice and crunchy, crispy. 163 00:06:56,367 --> 00:06:58,734 All right. Y'all make some noise for my man Greg right here. 164 00:07:00,867 --> 00:07:04,100 Oh! Snap pea heaven! 165 00:07:04,100 --> 00:07:07,266 Um, talk to me. When Bobby said, 'snap peas', 166 00:07:07,266 --> 00:07:09,166 what's the first thing that came to mind for you? 167 00:07:09,166 --> 00:07:11,000 Well, it was just like childhood memories, really. 168 00:07:11,000 --> 00:07:14,066 Being really happy that there was some British ingredients, 169 00:07:14,066 --> 00:07:16,166 something I'm familiar with. 170 00:07:16,166 --> 00:07:19,500 That's my accent-shimmy. I like your accent. 171 00:07:19,500 --> 00:07:22,100 Ooh, you've got dimples. 172 00:07:22,100 --> 00:07:25,834 Okay. Um... Coming up on five minutes, chefs. 173 00:07:27,667 --> 00:07:30,367 I'm realizing that the peas still don't quite have the texture that I want. 174 00:07:30,367 --> 00:07:32,066 They're still a little al dente. 175 00:07:32,066 --> 00:07:35,867 I decide to saute them hoping that I can take them just that little bit further. 176 00:07:35,867 --> 00:07:37,266 But not overcook them. 177 00:07:37,266 --> 00:07:39,667 If you overcook them, the texture becomes mushy 178 00:07:39,667 --> 00:07:42,667 and the taste becomes a little bit more bland. 179 00:07:42,667 --> 00:07:44,367 Two minutes to go. 180 00:07:44,367 --> 00:07:46,767 [Greg] The fritters are frying up really well. 181 00:07:46,767 --> 00:07:51,800 So I finish up my salad with a little sherry vinegar and extra virgin olive oil. 182 00:07:51,800 --> 00:07:53,767 You guys have 40 seconds to go. 183 00:07:53,767 --> 00:07:56,900 -[all cheering] -[Paddy] I top the crostini with the peas 184 00:07:56,900 --> 00:08:00,567 and then I take the micro cilantro and I dress it in the malt vinegar. 185 00:08:00,567 --> 00:08:03,400 First I plate my salad and then I top it with the fritters. 186 00:08:03,400 --> 00:08:06,500 [all] Nine, eight, seven... 187 00:08:06,500 --> 00:08:10,867 ...six, five, four, three, two, 188 00:08:10,867 --> 00:08:12,333 -one! -[bell dings] 189 00:08:15,367 --> 00:08:17,700 Good job. 190 00:08:17,700 --> 00:08:20,567 -Very beautiful. -[Paddy] I'm really happy with the color contrast, 191 00:08:20,567 --> 00:08:23,367 as well as knowing that I made the peas the star of the show. 192 00:08:23,367 --> 00:08:26,100 [Greg] I'm really happy with the way the fritters turned out. 193 00:08:26,100 --> 00:08:28,133 I really feel like I can win this thing. 194 00:08:33,367 --> 00:08:34,667 [Sunny] You know we really wanna beat Bobby. 195 00:08:34,667 --> 00:08:36,667 We know one of you chefs is gonna help us. 196 00:08:36,667 --> 00:08:40,667 It's all coming down to English pea. How peasy this dish is? 197 00:08:40,667 --> 00:08:42,200 Chef Paddy, tell us what you made? 198 00:08:42,200 --> 00:08:45,100 Yeah, I made a English pea and herb salad 199 00:08:45,100 --> 00:08:48,100 on top of a baked feta crostini. 200 00:08:48,100 --> 00:08:51,000 What I really love about what you presented here today is... 201 00:08:51,000 --> 00:08:53,900 you've put the peas right up front, like, we're not searchin' for 'em. 202 00:08:53,900 --> 00:08:57,967 I love the concept of baking the cheese with all those flavors in it, 203 00:08:57,967 --> 00:09:00,967 just kind of be a really nice spackle, if you will. 204 00:09:00,967 --> 00:09:02,867 I think the peas are well-cooked. 205 00:09:02,867 --> 00:09:04,667 They're losing their color a little bit. 206 00:09:04,667 --> 00:09:06,700 -Yes. -You went a little bit too hard on 'em 207 00:09:06,700 --> 00:09:07,867 when you were sauteing maybe. 208 00:09:07,867 --> 00:09:09,967 But overall, pretty successful. 209 00:09:09,967 --> 00:09:13,166 Yeah. Maybe blanche 'em so they stay bright green and vibrant. 210 00:09:13,166 --> 00:09:15,867 But again, they're very good. The vehicle, really good. 211 00:09:15,867 --> 00:09:17,367 Greg, talk to us about what you've made. 212 00:09:17,367 --> 00:09:20,900 Today I made a English pea and goat cheese fritter 213 00:09:20,900 --> 00:09:26,567 on top of a marinated pea and heirloom tomato salad. 214 00:09:26,567 --> 00:09:29,367 Beautiful dish. Obviously, you understand texture and lightness 215 00:09:29,367 --> 00:09:30,700 and all that, which I love. 216 00:09:30,700 --> 00:09:32,967 The poblanos, tomatoes and basil, all good. 217 00:09:32,967 --> 00:09:35,734 But I opened this fritter up and I have... one pea in it. 218 00:09:36,900 --> 00:09:39,567 The only thing I will say about the fritter is it's super dense. 219 00:09:39,567 --> 00:09:41,967 It's not as airy as I would love it to be. 220 00:09:41,967 --> 00:09:45,300 But I really love the poblano pepper, 221 00:09:45,300 --> 00:09:48,266 and tomatoes, it's delightful. 222 00:09:48,266 --> 00:09:52,000 All right, so. Give, uh, Sunny and I a minute and we're gonna make a decision. 223 00:09:52,000 --> 00:09:54,066 [Paddy] At this point I'm really not sure what to think. 224 00:09:54,066 --> 00:09:55,667 I know that I produced a good dish. 225 00:09:55,667 --> 00:09:57,567 But having seen what Greg's also made, 226 00:09:57,567 --> 00:09:59,200 I'm really not sure who's gonna win. 227 00:09:59,200 --> 00:10:01,767 The chef moving forward is... 228 00:10:03,767 --> 00:10:04,667 Chef Greg. 229 00:10:07,467 --> 00:10:09,400 Even though this didn't go exactly to plan, 230 00:10:09,400 --> 00:10:11,667 I'm still proud of myself for coming on and having a go. 231 00:10:11,667 --> 00:10:15,100 I feel like I might have at least represented British cooks in a good light. 232 00:10:15,100 --> 00:10:18,467 So, you won today from me, and for, I think for Sunny, technique. 233 00:10:18,467 --> 00:10:21,367 So whatever you're bringing today, don't second guess yourself. 234 00:10:21,367 --> 00:10:23,500 -At all. -That is disaster. 235 00:10:23,500 --> 00:10:26,266 -That's all I got. -You can do this, Greg. 236 00:10:26,266 --> 00:10:29,233 Watch out, Bobby. Ya going down tonight! 237 00:10:33,667 --> 00:10:36,166 All right. Greg, congratulations. You got through round one. 238 00:10:36,166 --> 00:10:37,300 How're you feeling about round two? 239 00:10:37,300 --> 00:10:39,367 -I'm feeling really good. -All right, cool. 240 00:10:39,367 --> 00:10:42,567 So what are we cooking tonight? What is your signature dish? 241 00:10:42,567 --> 00:10:44,834 Bobby, my signature dish tonight is... 242 00:10:46,266 --> 00:10:48,000 Steak Oscar. 243 00:10:48,000 --> 00:10:49,533 -[all exclaiming] -[Geoffrey] Oh! 244 00:10:52,266 --> 00:10:54,400 It's West Coast versus East Coast. 245 00:10:54,400 --> 00:10:56,800 Yeah. The West Coast surf and turf. 246 00:10:56,800 --> 00:10:58,867 [Bobby] This is a classic American cuisine. 247 00:10:58,867 --> 00:11:01,767 Lots of time it's filet mignon with a bearnaise, 248 00:11:01,767 --> 00:11:04,700 or a hollandaise in crab meat and asparagus. 249 00:11:04,700 --> 00:11:06,266 Greg, you're ready for this? 250 00:11:06,266 --> 00:11:09,166 I'm ready for whatever Bobby thinks he can throw at me. 251 00:11:09,166 --> 00:11:10,500 [Geoffrey laughing] 252 00:11:10,500 --> 00:11:11,667 [all] Oh! 253 00:11:12,667 --> 00:11:16,266 Well, 45 minutes on the clock. And the time starts... 254 00:11:16,266 --> 00:11:17,433 -Now! -Let's go. 255 00:11:20,000 --> 00:11:21,200 Okay. All right. 256 00:11:23,200 --> 00:11:25,266 [Geoffrey] This is a dish I love. It's a very classical dish. 257 00:11:25,266 --> 00:11:27,900 -It's very simple. It's a surf and turf. -Pretty much. 258 00:11:27,900 --> 00:11:30,767 It's crab, it's steak enveloped 259 00:11:30,767 --> 00:11:33,400 -in some sort of bearnaise, some sort of hollandaise. -Yep. 260 00:11:33,400 --> 00:11:35,967 Some emulsion of egg and butter with some tarragon. 261 00:11:35,967 --> 00:11:37,967 It's really good. It's really rich. 262 00:11:37,967 --> 00:11:40,767 -It's just draped over the steak. -Mm-hmm. 263 00:11:40,767 --> 00:11:43,467 But crab's heavy, bearnaise is heavy. 264 00:11:43,467 --> 00:11:45,367 -Yeah. Yeah. -Steak's heavy. You need acid. 265 00:11:45,367 --> 00:11:47,166 -You do. -You need brightness, you need lemon. 266 00:11:47,166 --> 00:11:51,367 That's why I think Greg is gonna murder this round in the best way. 267 00:11:51,367 --> 00:11:54,266 He's gotta think California. He's gotta bring some Cali in there. 268 00:11:54,266 --> 00:11:56,266 Bobby, you got everything you need over there? 269 00:11:56,266 --> 00:11:57,266 I'm lookin'. 270 00:11:57,266 --> 00:11:59,467 [Greg] I wanna beat Bobby with my steak Oscar 271 00:11:59,467 --> 00:12:02,300 'cause it'll show my kids that he's not top dog. 272 00:12:02,300 --> 00:12:06,100 I'm really confident because the last time I had steak Oscar on my menu, 273 00:12:06,100 --> 00:12:07,467 we sold out of it. 274 00:12:07,467 --> 00:12:11,867 The richness of the steak paired with Dungeness crab, uni and caviar. 275 00:12:11,867 --> 00:12:14,967 It all comes together and screams luxury. 276 00:12:14,967 --> 00:12:18,100 I'm excited. I see some fingerling potatoes over there with Greg. 277 00:12:18,100 --> 00:12:20,800 [Geoffrey] Bobby's already doing his asparagus. 278 00:12:20,800 --> 00:12:22,066 [Bobby] I actually like this dish. 279 00:12:22,066 --> 00:12:24,100 When I go to a restaurant and they have this on their menu, 280 00:12:24,100 --> 00:12:25,200 lots of times I'll order this. 281 00:12:25,200 --> 00:12:27,600 So I'm gonna make filet mignon Oscar with bearnaise, 282 00:12:27,600 --> 00:12:31,000 a potato pancake crab and then some pan seared asparagus. 283 00:12:31,000 --> 00:12:34,500 I'm keeping this classic old school cuisine. 284 00:12:34,500 --> 00:12:35,767 All right, y'all. 285 00:12:35,767 --> 00:12:38,166 What's goin' on? How y'all doin'? 286 00:12:40,900 --> 00:12:44,200 -Hey, Greggy baby. -Hey! 287 00:12:44,200 --> 00:12:47,600 I saw some, uh, potatoes boiling over here. What's that all about? 288 00:12:47,600 --> 00:12:52,367 The fingerlings are gonna be mixed in with a "hashy" style hash. 289 00:12:52,367 --> 00:12:55,467 I serve my steak Oscar with a take on hash 290 00:12:55,467 --> 00:12:59,266 that's made with fingerling potatoes, peas, fava beans and green garlic 291 00:12:59,266 --> 00:13:02,467 just to bring a light springtime freshness to the dish. 292 00:13:02,467 --> 00:13:04,066 [Sunny] Are you gonna make those potatoes crispy? 293 00:13:04,066 --> 00:13:08,000 If I have time, I'll fry a few slices of potato for you. 294 00:13:08,000 --> 00:13:09,600 -Greggy, baby, say what? -[Greg chuckles] 295 00:13:09,600 --> 00:13:12,767 I'll fry some potatoes for my lady here. 296 00:13:12,767 --> 00:13:14,967 Okay. Okay. 297 00:13:14,967 --> 00:13:16,967 -Thank you, Greggy, baby. -You're welcome. 298 00:13:16,967 --> 00:13:18,734 Y'all make some noise for Chef Greg. 299 00:13:20,667 --> 00:13:25,667 Bobby, Bobby. What is goin' on over here? 300 00:13:25,667 --> 00:13:29,266 [Bobby] I'm gonna make a Fresno hot sauce to kind of marble into my bearnaise. 301 00:13:29,266 --> 00:13:30,967 This dish is very rich. 302 00:13:30,967 --> 00:13:33,166 And it just could use a little, little heat. 303 00:13:33,166 --> 00:13:34,967 -Really, Bobby? Chilis? -[audience laughing] 304 00:13:37,000 --> 00:13:39,767 You tried to hide it. He tried to hide it. 305 00:13:39,767 --> 00:13:41,200 Seriously, Bobby? 306 00:13:41,200 --> 00:13:44,600 -Is there some crispy rice in there, too? -[audience laughing] 307 00:13:44,600 --> 00:13:46,066 [grunting] 308 00:13:47,467 --> 00:13:50,467 [grunting] Get rid of the chili peppers, Bobby. 309 00:13:50,467 --> 00:13:53,333 Can you cook one day without them? [grunts] 310 00:13:59,100 --> 00:14:00,300 [Geoffrey] 24 minutes. 311 00:14:00,300 --> 00:14:03,166 ♪ I got it near me I got it near me I gotta win, win ♪ 312 00:14:03,166 --> 00:14:04,100 [Sunny] I'm really excited. 313 00:14:04,100 --> 00:14:06,467 Greg is gonna really do a great job. 314 00:14:06,467 --> 00:14:09,767 But it's scary to come in to beat Bobby Flay and do a classic 315 00:14:09,767 --> 00:14:12,600 because... Bobby does classic very well. 316 00:14:12,600 --> 00:14:15,500 -[Geoffrey] Bobby knows how to make this dish. -[Sunny] He does. 317 00:14:15,500 --> 00:14:20,066 But I don't think he knows how to make this dish soulfully. 318 00:14:20,066 --> 00:14:22,967 What is he using? Chili? I mean, that's not an Oscar. 319 00:14:22,967 --> 00:14:25,467 [Bobby] I roast the Fresno chilis, I put it in the blender. 320 00:14:25,467 --> 00:14:29,367 I add some champagne vinegar, mustard, some honey and some olive oil. 321 00:14:29,367 --> 00:14:31,100 But he's using filet mignon which I love. 322 00:14:31,100 --> 00:14:32,400 -I see the twinkle in your eyes. -I love the-- 323 00:14:32,400 --> 00:14:33,567 No, filet mignon. Come on. 324 00:14:33,567 --> 00:14:35,867 [Bobby] Lots of salt and pepper, a little paprika. 325 00:14:35,867 --> 00:14:37,700 And I'm gonna seer it in a cast-iron pan. 326 00:14:37,700 --> 00:14:40,367 -So I love they both close filet. Smart move. -Mm-hmm. Same. 327 00:14:40,367 --> 00:14:44,567 [Greg] Tenderloin is the way to go because it's luxurious and it's super tender. 328 00:14:44,567 --> 00:14:48,266 I'm cooking my steaks with garlic, thyme and butter. 329 00:14:48,266 --> 00:14:49,567 [Geoffrey] 16 minutes. 330 00:14:49,567 --> 00:14:50,867 [all cheering] 331 00:14:52,500 --> 00:14:55,100 Favas? Are you outta your mind doing fava beans? 332 00:14:55,100 --> 00:14:57,100 Yeah. I am, I'm outta my mind. Yes. 333 00:14:57,100 --> 00:14:59,967 This makes, uh, English peas look easy. You're doing both. 334 00:14:59,967 --> 00:15:01,467 -Yeah. I'm doing both. -Wow. 335 00:15:01,467 --> 00:15:05,300 So I saute the fava beans, English peas and potatoes in some butter. 336 00:15:05,300 --> 00:15:07,467 I love that. Those look great. 337 00:15:07,467 --> 00:15:09,467 -Your potatoes are good. You're good. -I'm good. 338 00:15:09,467 --> 00:15:11,166 -You're good. Just gotta pull it all together. -Yep. 339 00:15:11,166 --> 00:15:12,767 -I'm gonna pull it all together. -Wow. 340 00:15:16,100 --> 00:15:17,367 What are you making? 341 00:15:17,367 --> 00:15:19,166 I'm gonna make, uh, French fries. 342 00:15:19,166 --> 00:15:21,967 -You're making French fries with steak Oscar? -No. 343 00:15:21,967 --> 00:15:23,800 Are you outta your mind? What're you making? 344 00:15:23,800 --> 00:15:26,200 I'm gonna make some potato pancakes with crab on it. 345 00:15:26,200 --> 00:15:29,300 I'm making like a classic latkes. So it's potatoes and onions, 346 00:15:29,300 --> 00:15:33,066 there's a little bit of flour in there, some baking powder, eggs. 347 00:15:33,066 --> 00:15:34,867 I'm gonna use it as a vehicle to my crab. 348 00:15:34,867 --> 00:15:36,467 The crab meat is already cooked, 349 00:15:36,467 --> 00:15:39,266 and so I'm gonna add a little bit of mayonnaise to it to give it some moisture 350 00:15:39,266 --> 00:15:40,467 and a little bit of zing. 351 00:15:40,467 --> 00:15:43,000 Five minutes, and they're both scramblin'. 352 00:15:43,000 --> 00:15:45,867 [Greg] I pull my steaks off the heat and they're looking great. 353 00:15:45,867 --> 00:15:47,900 But I haven't even started my bearnaise sauce yet. 354 00:15:47,900 --> 00:15:51,967 I run to the pantry and grab eggs, and start separating 'em. 355 00:15:51,967 --> 00:15:55,867 I add some white wine and I put 'em on a double boiler and whisk them. 356 00:15:55,867 --> 00:15:59,900 As I'm whisking the sauce, I realized the eggs are starting to scramble. 357 00:15:59,900 --> 00:16:02,967 Uh, our guy Greg's bearnaise is seizing up on him. 358 00:16:02,967 --> 00:16:05,467 -We need boiling water. -I know I have to move fast. 359 00:16:05,467 --> 00:16:09,266 I add a little bit of water because the water helps to keep it from scrambling. 360 00:16:09,266 --> 00:16:12,667 I add in shallots, tarragon and vinegar, and it's looking good. 361 00:16:12,667 --> 00:16:15,700 Thank God, because I mean, we can't have him mess up the mother sauce. 362 00:16:15,700 --> 00:16:18,567 -Yes. This is a battle of the bearnaise. -Yeah. Exactly! 363 00:16:18,567 --> 00:16:19,867 Bobby's workin' on his right now. 364 00:16:19,867 --> 00:16:23,266 He's got the... black peppercorns in there, the tarragon... 365 00:16:23,266 --> 00:16:24,467 [Geoffrey] So he's doing it on an open flame, 366 00:16:24,467 --> 00:16:27,967 which is extraordinarily, extraordinarily chancy. 367 00:16:27,967 --> 00:16:29,900 -Because you could curdle-- -He's going back and forth. 368 00:16:29,900 --> 00:16:32,066 -It's called the slow method. -[Sunny] Yeah, I like that. 369 00:16:32,066 --> 00:16:33,567 I like-- I like your technique, Bobby. 370 00:16:33,567 --> 00:16:36,900 Ooh, yes, Bobby. Show America how you do it, Bobby. 371 00:16:36,900 --> 00:16:40,533 -Comin' up on three minutes, chefs! -Let's go! 372 00:16:42,567 --> 00:16:45,100 [all chanting] Greg, Greg. Greg, Greg. 373 00:16:45,100 --> 00:16:48,900 -Greg, Greg. -G-R-E-G, Greg, Greg. G-R-E-G, Greg, Greg. 374 00:16:48,900 --> 00:16:52,166 [Greg] I plate my hash first, then I plate my asparagus 375 00:16:52,166 --> 00:16:53,400 and top it with my steak. 376 00:16:53,400 --> 00:16:56,367 I'm adding the crab and the bearnaise sauce. 377 00:16:56,367 --> 00:16:59,400 I add a little bit of uni and caviar. 378 00:16:59,400 --> 00:17:03,000 [Bobby] I put the steak onto the plate, a potato pancake, 379 00:17:03,000 --> 00:17:05,467 some crab, the bearnaise on top of the steak, 380 00:17:05,467 --> 00:17:07,100 a little caviar on top of the crab. 381 00:17:07,100 --> 00:17:10,600 So both chefs are fancifying it with caviar. 382 00:17:10,600 --> 00:17:11,867 I kinda like that. 383 00:17:11,867 --> 00:17:14,467 Anything that elevates that dish should be rich. 384 00:17:14,467 --> 00:17:16,467 -Caviar, uni. -Yes. I'll take uni. 385 00:17:16,467 --> 00:17:17,867 I love the mouth fill of uni. 386 00:17:17,867 --> 00:17:20,500 [Bobby] I add a couple of asparagus, just sort of strewn about. 387 00:17:20,500 --> 00:17:24,467 And then my Fresno chili hot sauce kind of running into the, uh, bearnaise sauce. 388 00:17:24,467 --> 00:17:27,667 [all] Nine, eight, seven, 389 00:17:27,667 --> 00:17:31,200 six, five, four, three, 390 00:17:31,200 --> 00:17:33,166 two, one. 391 00:17:33,166 --> 00:17:34,433 [all cheering] 392 00:17:36,900 --> 00:17:38,967 -[Sunny] Greg almost didn't finish. -Nice job. 393 00:17:38,967 --> 00:17:40,166 Beautiful. 394 00:17:41,800 --> 00:17:43,700 -Wow. -Wow! 395 00:17:43,700 --> 00:17:46,400 [Bobby] I feel pretty good about my dish. Greg is very confident. 396 00:17:46,400 --> 00:17:49,900 I mean, he should be, it's his signature dish. So, let's see what he's got. 397 00:17:49,900 --> 00:17:51,367 [Greg] I'm feeling pretty confident. 398 00:17:51,367 --> 00:17:54,066 I've got the flavors and the creativity. 399 00:17:54,066 --> 00:17:56,033 Bobby, I hope you're ready to lose. 400 00:18:01,266 --> 00:18:03,900 Chefs, congratulations on breaking the Food Network budget tonight. 401 00:18:03,900 --> 00:18:06,400 We'd like to introduce you guys to the judges. 402 00:18:06,400 --> 00:18:09,967 [Geoffrey] Chef at Butter restaurant, the one and only, Michael Jenkins. 403 00:18:09,967 --> 00:18:14,767 Culinary ambassador at Great Performances Catering, Georgette Farkas, 404 00:18:14,767 --> 00:18:20,033 and the owner and operator of Fox & Falcon, David Massoni. 405 00:18:23,367 --> 00:18:25,166 So, steak Oscar tonight. 406 00:18:25,166 --> 00:18:27,533 Dig in. The first plate's there, let's go. 407 00:18:31,266 --> 00:18:34,767 This dish is delicious. Steak was cooked perfectly. 408 00:18:34,767 --> 00:18:37,467 I also appreciate the way that the asparagus was cooked very, very nicely. 409 00:18:37,467 --> 00:18:38,767 It has a lot of flavor. 410 00:18:38,767 --> 00:18:41,367 I think my one issue is that the crab gets a little bit lost. 411 00:18:41,367 --> 00:18:43,166 But, um, overall very, very good. 412 00:18:43,166 --> 00:18:45,867 Impeccably cooked piece of filet mignon. 413 00:18:45,867 --> 00:18:49,367 But I felt the Fresno chili on top of the I bearnaise was too much for me. 414 00:18:49,367 --> 00:18:51,300 I was confused. I didn't want both of the sauces. 415 00:18:51,300 --> 00:18:53,066 That I found a little bit overwhelming. 416 00:18:53,066 --> 00:18:56,367 Like both of the other judges said, the steak is perfectly cooked. 417 00:18:56,367 --> 00:18:57,767 The bearnaise is perfect. 418 00:18:57,767 --> 00:19:02,667 I guess my only negative is the pancake gets sogged-out by the crab. 419 00:19:02,667 --> 00:19:04,333 Judges, thank you. Please switch your plates. 420 00:19:09,467 --> 00:19:11,367 [Michael Jenkins] The steak was cooked nice and rare. 421 00:19:11,367 --> 00:19:14,100 And I really appreciate the use of ingredients 422 00:19:14,100 --> 00:19:16,000 that kind of fit together seasonally. 423 00:19:16,000 --> 00:19:19,667 I would say that the asparagus itself, it's a little bland for me. 424 00:19:19,667 --> 00:19:24,600 I really love the fact that the seafood was concentrated there on the beef. 425 00:19:24,600 --> 00:19:26,867 It wasn't a little crab here, a little crab over there. 426 00:19:26,867 --> 00:19:29,100 But I feel that on top of the beef, the crab, 427 00:19:29,100 --> 00:19:31,100 and the caviar, and the sea urchin, 428 00:19:31,100 --> 00:19:33,166 I think I'd leave out one component. 429 00:19:33,166 --> 00:19:36,266 It is a beautiful plate. The bearnaise is perfect. 430 00:19:36,266 --> 00:19:38,166 The flavors are balanced. 431 00:19:38,166 --> 00:19:42,000 But texturally, you know I wish there was a little bit something more going on. 432 00:19:42,000 --> 00:19:45,166 All right. Judges, one vote. Here you are. 433 00:19:45,166 --> 00:19:46,467 [Greg] I know that going into this, 434 00:19:46,467 --> 00:19:49,500 that I had a lot on my dish, but that's how I like to cook. 435 00:19:49,500 --> 00:19:52,667 I'm hoping that judges appreciate the flavors 436 00:19:52,667 --> 00:19:55,266 and the execution of my ingredients. 437 00:19:55,266 --> 00:19:56,233 And the winner is... 438 00:19:58,300 --> 00:19:59,500 Chef Bobby Flay. 439 00:19:59,500 --> 00:20:00,834 [all cheering] 440 00:20:02,100 --> 00:20:03,266 Good job. 441 00:20:03,266 --> 00:20:05,400 Damn. 442 00:20:05,400 --> 00:20:07,667 Two time losers. You and me, two times. 443 00:20:08,967 --> 00:20:10,266 So disappointing. 444 00:20:10,266 --> 00:20:11,900 [Michael] Chef Flay's hit all the right notes. 445 00:20:11,900 --> 00:20:14,266 It had acid, it had heat, it had texture. 446 00:20:14,266 --> 00:20:18,100 And the flavors combined in a way that... worked perfectly. 447 00:20:18,100 --> 00:20:19,300 Thank you so much. 448 00:20:19,300 --> 00:20:21,767 Greg, congratulations. This is a tough battle. 449 00:20:21,767 --> 00:20:25,567 You gave Mr. Flay a great run for his money. 450 00:20:25,567 --> 00:20:27,066 -Congratulations. -Yeah. 451 00:20:29,166 --> 00:20:30,367 I may not have won, 452 00:20:30,367 --> 00:20:33,000 but I definitely gave Bobby a run for his money. 453 00:20:33,000 --> 00:20:35,000 I think my kids are gonna be really proud of me. 454 00:20:35,000 --> 00:20:38,867 I'm going back home to California with my head held high. 455 00:20:38,867 --> 00:20:41,900 0 for 2. This is... This is what you do, Bobby. 456 00:20:41,900 --> 00:20:43,700 This is what you do. I quit. 457 00:20:43,700 --> 00:20:45,200 I'm not coming back. This is it. 458 00:20:45,200 --> 00:20:46,900 This is the last Beat Bobby Flay I'm ever doing. 459 00:20:46,900 --> 00:20:48,767 No, no, no. Just keep on comin' back. And we're gonna beat him. 460 00:20:48,767 --> 00:20:50,600 Well, he does pay me to be here, so... it's cool. 461 00:20:50,600 --> 00:20:52,767 -Isn't that good? It's not bad. -Yeah, yeah. It's cool. 462 00:20:52,767 --> 00:20:54,500 [clicks tongue] We'll be back. 463 00:20:54,500 --> 00:20:56,000 And the Oscar goes to... 464 00:20:56,000 --> 00:20:57,467 I'll let you take it from there. 465 00:20:57,467 --> 00:20:58,367 [all cheering]