1 00:00:00,667 --> 00:00:01,967 I'm Bobby Flay. 2 00:00:01,967 --> 00:00:05,500 Each week, one great chef will try to take me down in my house. 3 00:00:05,500 --> 00:00:08,166 -This is my show. -Today, it is. Tomorrow, who knows. 4 00:00:08,166 --> 00:00:10,066 -Ooh! -Trash talking. 5 00:00:10,066 --> 00:00:12,700 This culinary battle is gonna shake down in two rounds. 6 00:00:12,700 --> 00:00:15,266 Round one. To get to me, two contenders 7 00:00:15,266 --> 00:00:18,266 have to go through each other using an ingredient of my choice. 8 00:00:18,266 --> 00:00:19,500 It's do or die, Bobby. 9 00:00:19,500 --> 00:00:21,700 [Bobby] Two people that know me well will decide 10 00:00:21,700 --> 00:00:23,467 who's got the skills to beat me. 11 00:00:23,467 --> 00:00:24,834 Yeah! 12 00:00:24,834 --> 00:00:27,200 [Bobby] Round two. I go head-to-head with the winning contender. 13 00:00:27,200 --> 00:00:29,367 -Let's go. -[Bobby] It's their turn to surprise me 14 00:00:29,367 --> 00:00:31,700 -with their signature dish. -What? 15 00:00:31,700 --> 00:00:33,500 -[woman screams] -Don't try this at home. 16 00:00:33,500 --> 00:00:36,066 -[laughter] -No, you didn't, Bobby. 17 00:00:36,066 --> 00:00:38,200 -[Bobby] Bottom line... -You're gonna win it. [screams] 18 00:00:38,200 --> 00:00:40,066 ...everyone's out to beat me. 19 00:00:43,967 --> 00:00:45,533 [audience applauding] 20 00:00:47,000 --> 00:00:50,667 Welcome, everyone. Something tells me I'm in for it with these two. 21 00:00:50,667 --> 00:00:52,367 [woman] You ready to go down, Bobby? 22 00:00:52,367 --> 00:00:53,400 [laughs] 23 00:00:53,400 --> 00:00:55,600 Please welcome Food Network's Sunny Anderson 24 00:00:55,600 --> 00:00:58,166 and TV host, Ross Mathews. 25 00:00:58,166 --> 00:01:00,300 -[audience applauding] -Hello. 26 00:01:00,300 --> 00:01:01,533 Mwah, mwah. 27 00:01:02,567 --> 00:01:03,967 -This one. -[audience continue applauding] 28 00:01:03,967 --> 00:01:06,100 -Hello. -[Sunny] That's for us, not Bobby. 29 00:01:06,100 --> 00:01:07,266 No. [laughs] 30 00:01:07,266 --> 00:01:09,166 Why do you have to come back here so sassy all the time? 31 00:01:09,166 --> 00:01:11,667 I wake up sassy just like you wake up smug. 32 00:01:11,667 --> 00:01:13,900 -[laughing] -[audience gasping] 33 00:01:13,900 --> 00:01:15,266 So, uh, Ross-- 34 00:01:15,266 --> 00:01:17,900 -Hello, Robert. -[laughs] 35 00:01:17,900 --> 00:01:20,066 -Welcome back to the house of pain. -Thank you. 36 00:01:20,066 --> 00:01:22,000 [Bobby] You know, I know you're on The Drew Barrymore Show. 37 00:01:22,000 --> 00:01:24,000 Yeah. You were on our show 38 00:01:24,000 --> 00:01:25,700 and you made a Juicy Lucy. 39 00:01:25,700 --> 00:01:28,967 And I was backstage and all I did was smell it and I thought, 40 00:01:28,967 --> 00:01:30,300 "Oh, man, here's another day 41 00:01:30,300 --> 00:01:32,867 -Bobby Flay disappoints Ross Mathews." -[laughs] 42 00:01:32,867 --> 00:01:35,667 -Because when I was here, Bobby won. -[Bobby] That's right. 43 00:01:35,667 --> 00:01:37,266 -And today that ends. -Wow. 44 00:01:37,266 --> 00:01:39,166 -Well you have a good partner today. -Mmm-hmm. 45 00:01:39,166 --> 00:01:42,166 You know, it's so crazy... is we are like the biggest cheerleaders in the world... 46 00:01:42,166 --> 00:01:43,867 -Yes. -[Ross] ...and today, we just want you 47 00:01:43,867 --> 00:01:45,500 -to go down, Bobby. -[laughs] 48 00:01:45,500 --> 00:01:47,066 -I'm all in. -All right, bring us some chefs. 49 00:01:47,066 --> 00:01:49,000 -Let's do this. -[Ross] All right, let's do this. 50 00:01:49,000 --> 00:01:52,567 Our first contender grew up foraging in the Pacific Northwest. 51 00:01:52,567 --> 00:01:54,300 Kaleena Bliss. 52 00:01:54,300 --> 00:01:57,867 -[audience cheering] -[screaming] Oh. Oh! 53 00:01:57,867 --> 00:02:00,634 -She's gonna bury you with that shovel, Bobby. -[Sunny] What? 54 00:02:02,066 --> 00:02:04,667 Our next contender puts a New Orleans flair 55 00:02:04,667 --> 00:02:07,500 on her Florida seafood, Chef Melissa Donahue. 56 00:02:07,500 --> 00:02:10,500 -[audience cheering] -[Sunny] Oh, she's got a knife. 57 00:02:10,500 --> 00:02:12,900 Ooh, she gonna flay that Flay, Bobby! 58 00:02:12,900 --> 00:02:13,867 [laughing] 59 00:02:17,066 --> 00:02:18,800 Kaleena, Melissa, how are you? 60 00:02:18,800 --> 00:02:20,300 -Good. -Ready to go. 61 00:02:20,300 --> 00:02:21,667 Great. Here's the way it's gonna work. 62 00:02:21,667 --> 00:02:24,300 I'm gonna give you a single ingredient of my choice. 63 00:02:24,300 --> 00:02:27,333 And you must make that ingredient the star of your dish. 64 00:02:27,967 --> 00:02:29,333 And that ingredient is... 65 00:02:30,166 --> 00:02:32,967 -dandelion greens. -[audience exclaiming] Ooh! 66 00:02:35,200 --> 00:02:36,367 Have you ever had 'em? 67 00:02:36,367 --> 00:02:38,000 Um, I've had 'em. They're quite bitter. 68 00:02:38,000 --> 00:02:39,200 I like to say "peppery." 69 00:02:39,200 --> 00:02:42,166 Dandelion greens are extremely versatile. 70 00:02:42,166 --> 00:02:44,667 They will stand out to a heavier meat 71 00:02:44,667 --> 00:02:45,767 without getting lost. 72 00:02:45,767 --> 00:02:49,066 All right, ladies. See if you can tame this dande-lion. 73 00:02:49,066 --> 00:02:50,934 -[rings bell] -[Sunny] All right. 74 00:02:54,900 --> 00:02:57,467 Dandelion greens. It's scary. 75 00:02:57,467 --> 00:03:00,100 It's so bitter. To really make it a dish is a challenge. 76 00:03:00,100 --> 00:03:01,700 I would make like a salsa verde, 77 00:03:01,700 --> 00:03:03,767 lots of herbs, anchovy, garlic. 78 00:03:03,767 --> 00:03:05,667 -[Ross] Mmm. -I've seen people do pestos. 79 00:03:05,667 --> 00:03:07,867 -Yeah, but you want it to taste like dandelion greens... --[Bobby] Yes. 80 00:03:07,867 --> 00:03:10,333 -...but it can't be a whole bowl of bitter. -No. 81 00:03:11,066 --> 00:03:12,700 Kaleena, what are you thinking? 82 00:03:12,700 --> 00:03:15,066 I'm gonna go the pasta route. 83 00:03:15,066 --> 00:03:17,567 Use the dandelion greens to do like a pesto. 84 00:03:17,567 --> 00:03:19,166 -Yes, honey. -Okay. 85 00:03:19,166 --> 00:03:21,567 [Kaleena] First thing I do is add the pancetta to the pan. 86 00:03:21,567 --> 00:03:23,266 The dandelion greens are so vegetal, 87 00:03:23,266 --> 00:03:25,266 it needs a little meaty component. 88 00:03:25,266 --> 00:03:27,600 And I'm also adding maitake mushrooms. 89 00:03:27,600 --> 00:03:29,600 Pasta is a very smart move here. 90 00:03:29,600 --> 00:03:30,500 I think so too. 91 00:03:30,500 --> 00:03:31,767 Bobby, not to make you feel old, 92 00:03:31,767 --> 00:03:33,567 but I used to watch you when I was, like, 16 years old. 93 00:03:33,567 --> 00:03:35,700 [all laughing] 94 00:03:35,700 --> 00:03:37,200 Do you even recognize him? 95 00:03:37,200 --> 00:03:39,266 'Cause his face has changed so much. 96 00:03:39,266 --> 00:03:41,300 -[all laughing] -[Bobby] I'm not rooting for you anymore. 97 00:03:41,300 --> 00:03:42,367 [laughing] 98 00:03:43,900 --> 00:03:45,900 [Kaleena] Growing up in the Pacific Northwest 99 00:03:45,900 --> 00:03:47,600 really inspired me to be a chef. 100 00:03:47,600 --> 00:03:50,500 I ended up going to The Culinary Institute of America 101 00:03:50,500 --> 00:03:53,367 and worked my way up to executive chef 102 00:03:53,367 --> 00:03:54,867 at the Thompson Seattle. 103 00:03:56,867 --> 00:04:00,367 Today, I'm the executive chef at the Chicago Athletic Association. 104 00:04:00,367 --> 00:04:01,967 I've been really vocal 105 00:04:01,967 --> 00:04:04,266 about my struggles with anxiety 106 00:04:04,266 --> 00:04:05,767 and panic disorder 107 00:04:05,767 --> 00:04:08,634 because this industry is just so demanding. 108 00:04:09,300 --> 00:04:11,967 So winning this would show 109 00:04:11,967 --> 00:04:14,166 people who struggle with the same thing 110 00:04:14,166 --> 00:04:15,967 that you can still kick some butt. 111 00:04:19,000 --> 00:04:20,767 All right, y'all. 14 minutes. 112 00:04:20,767 --> 00:04:22,767 [all cheering, clapping] 113 00:04:22,767 --> 00:04:26,100 What's up, girlfriend? Ooh, I see anchovies, honey. Yes! 114 00:04:26,100 --> 00:04:28,166 [Melissa] I think I'm gonna keep the dandelion greens raw. 115 00:04:28,166 --> 00:04:30,967 -Okay. -Um, I'm making, like, a anchovy 116 00:04:30,967 --> 00:04:32,667 lemon crema 117 00:04:32,667 --> 00:04:35,567 -with the warm bacon vinaigrette. -Oh, let's do it. 118 00:04:35,567 --> 00:04:37,367 This dish is taking a huge risk. 119 00:04:37,367 --> 00:04:40,200 I'm serving raw dandelion greens. 120 00:04:40,200 --> 00:04:42,867 I have to make sure it has strong acids 121 00:04:42,867 --> 00:04:44,767 to soften that bitterness. 122 00:04:44,767 --> 00:04:46,266 Go big or go home. 123 00:04:46,266 --> 00:04:48,100 Y'all, give it for my girl. Represent! 124 00:04:48,100 --> 00:04:50,266 [all cheering] 125 00:04:51,467 --> 00:04:53,367 I went to college in New York City 126 00:04:53,367 --> 00:04:57,000 and became absolutely fascinated with food. 127 00:04:57,000 --> 00:04:59,166 So I decided to go to culinary school 128 00:04:59,166 --> 00:05:00,867 and moved to New Orleans, 129 00:05:00,867 --> 00:05:04,066 where I accepted a job at the iconic Commander's Palace. 130 00:05:05,000 --> 00:05:07,867 Today, I am the executive chef at Sweet Melissa's Cafe 131 00:05:07,867 --> 00:05:09,400 on Sanibel Island, Florida. 132 00:05:09,400 --> 00:05:12,066 But in 2022, Hurricane Ian 133 00:05:12,066 --> 00:05:15,300 destroyed Sanibel and took Sweet Melissa's with it. 134 00:05:15,300 --> 00:05:18,066 Currently, we are rebuilding and I am here to show 135 00:05:18,066 --> 00:05:20,834 it's gonna take a lot more than some waves to rock my boat. 136 00:05:23,867 --> 00:05:25,967 -Oh... -Hi. 137 00:05:25,967 --> 00:05:28,867 -I see your mushrooms with some bacon bits. -[Kaleena] Mmm-hmm. 138 00:05:28,867 --> 00:05:30,400 Dandelion greens are a little bitter, 139 00:05:30,400 --> 00:05:32,967 so I might need something to even it out a little bit. 140 00:05:33,500 --> 00:05:35,333 Oh, you are working it, honey. 141 00:05:35,700 --> 00:05:36,667 Bobby, take notes. 142 00:05:36,667 --> 00:05:37,867 -[laughs] -[audience gasping] 143 00:05:37,867 --> 00:05:39,867 Y'all give it up for our two chefs right here. 144 00:05:39,867 --> 00:05:41,834 [audience cheering] 145 00:05:43,166 --> 00:05:44,967 So Melissa is just gonna go straight forward 146 00:05:44,967 --> 00:05:47,000 and make raw dandelion salad. 147 00:05:47,000 --> 00:05:49,367 I wanna see them use it in more than one way. 148 00:05:49,367 --> 00:05:50,667 -You can't just make a salad here. -Yeah. 149 00:05:50,667 --> 00:05:53,000 But I mean, listen, she's showcasing it. 150 00:05:53,000 --> 00:05:54,700 [Melissa] I start chopping the dandelion greens 151 00:05:54,700 --> 00:05:57,767 and I decide to take some and throw them in the fryer 152 00:05:57,767 --> 00:06:00,734 to give another texture to the salad. 153 00:06:01,900 --> 00:06:03,867 -What's in the pesto? -[Kaleena] Dandelion greens, 154 00:06:03,867 --> 00:06:06,467 parmesan cheese, a little bit of spinach. 155 00:06:06,467 --> 00:06:08,734 Interesting. I'm gonna go in real quick. 156 00:06:09,467 --> 00:06:11,266 About eight minutes left, you guys. 157 00:06:12,567 --> 00:06:15,100 Whoa, whoa, whoa, whoa, whoa, whoa, whoa. 158 00:06:15,100 --> 00:06:16,767 -[laughs] -[Ross] Okay. 159 00:06:16,767 --> 00:06:19,000 -What is in here? -[Kaleena] So, some cream, 160 00:06:19,000 --> 00:06:20,767 uh, pancetta, mushrooms, something else. 161 00:06:20,767 --> 00:06:22,600 Understood. She's too busy to talk to me. 162 00:06:22,600 --> 00:06:24,767 [laughs] 163 00:06:24,767 --> 00:06:25,967 Not gonna stick around for the fun part? 164 00:06:25,967 --> 00:06:27,333 [Ross] What's the fun part? 165 00:06:27,333 --> 00:06:29,166 -We're gonna add it to... We're gonna add it. -Oh, this goes in that? 166 00:06:29,166 --> 00:06:30,400 [Kaleena] Yeah. 167 00:06:30,400 --> 00:06:32,166 Oh, my God. That's so good. Yeah! 168 00:06:32,166 --> 00:06:33,567 Hit it. That's the magic. 169 00:06:33,567 --> 00:06:35,867 -Look at it go! -[audience cheering] 170 00:06:37,567 --> 00:06:41,266 All right, talk to me. I see you got some fresh dandelion greens. 171 00:06:41,266 --> 00:06:43,300 -Can I try a crispy one? -Absolutely. 172 00:06:43,300 --> 00:06:46,100 All right, they've held the crisp, but let's see if I get a crack. 173 00:06:46,100 --> 00:06:48,266 Yeah, they do. What's going on with your bacon? 174 00:06:48,266 --> 00:06:51,400 -We're gonna do warm bacon vinaigrette. -Okay. 175 00:06:51,400 --> 00:06:52,767 Now, are you nervous? 176 00:06:52,767 --> 00:06:54,400 -Tell me the truth. I don't want you to be-- -I'm a nervous wreck. 177 00:06:54,400 --> 00:06:55,600 -Really? -Yeah. 178 00:06:55,600 --> 00:06:57,567 -You're not dandelion? [chuckles softly] -No. [laughs] 179 00:06:57,567 --> 00:07:00,433 All right, just over five minutes left. 180 00:07:02,066 --> 00:07:04,467 I feel like I need just a quick fried crouton 181 00:07:04,467 --> 00:07:06,367 to, sort of, bring it all together. 182 00:07:06,367 --> 00:07:09,367 Okay, Kaleena's got this creamy pesto sauce. 183 00:07:09,367 --> 00:07:10,667 I wouldn't have done that. 184 00:07:10,667 --> 00:07:12,867 -The cream? -[Bobby] She's gonna dilute the dandelion greens. 185 00:07:12,867 --> 00:07:14,467 [Ross] Yeah. Is the dandelion green 186 00:07:14,467 --> 00:07:16,767 gonna be Beyoncé or Destiny's Child? 187 00:07:16,767 --> 00:07:19,000 -Okay. Okay. -Thank you. 188 00:07:19,000 --> 00:07:22,033 [Sunny] One minute to your destiny, ladies! 189 00:07:23,367 --> 00:07:26,467 [Melissa] I put the anchovy yogurt on the bottom of the plate, 190 00:07:26,467 --> 00:07:28,200 dandelion greens on top. 191 00:07:28,200 --> 00:07:29,467 Hit it with the vinaigrette, 192 00:07:29,467 --> 00:07:32,567 the golden raisins, the fried dandelion greens, 193 00:07:32,567 --> 00:07:34,100 and then the croutons on top. 194 00:07:34,100 --> 00:07:36,066 -Thirty seconds to go. -Argh! 195 00:07:36,066 --> 00:07:38,767 I add pasta to each bowl 196 00:07:38,767 --> 00:07:41,867 and more of that sauce, shave some fennel really thin. 197 00:07:41,867 --> 00:07:44,767 [all] Ten, nine, eight... 198 00:07:44,767 --> 00:07:45,900 [Kaleena] And then, parmesan. 199 00:07:45,900 --> 00:07:48,767 [all] ...three, two, one. 200 00:07:48,767 --> 00:07:51,834 -[bell rings] -[all cheering] 201 00:07:53,166 --> 00:07:54,967 Her salad looks beautiful 202 00:07:54,967 --> 00:07:57,300 but I'm hoping that the judges can see 203 00:07:57,300 --> 00:08:00,100 that I transformed the dandelion greens 204 00:08:00,100 --> 00:08:01,367 a little more creatively. 205 00:08:08,066 --> 00:08:09,166 I'm here for revenge. 206 00:08:09,166 --> 00:08:12,767 I need one of you to bring him down. 207 00:08:12,767 --> 00:08:14,400 So, Melissa, tell us what you made. 208 00:08:14,400 --> 00:08:18,100 Dandelion green salad, a anchovy lemon yogurt, 209 00:08:18,100 --> 00:08:21,433 bacon vinaigrette and some crispy dandelion greens. 210 00:08:23,000 --> 00:08:25,567 [Sunny] I like that you didn't shy away 211 00:08:25,567 --> 00:08:27,300 from the dandelion greens. 212 00:08:27,300 --> 00:08:29,567 We've got them fresh. You also fried them. 213 00:08:29,567 --> 00:08:31,500 But I think they could've rested on a paper towel. 214 00:08:31,500 --> 00:08:34,500 -There's just this mouth slick. -Okay. 215 00:08:34,500 --> 00:08:36,367 Okay, that anchovy yogurt... 216 00:08:36,367 --> 00:08:39,000 I don't where it's been my whole life, but I'm glad it's here. 217 00:08:39,000 --> 00:08:41,867 Those raisins bring a sweetness that's so unexpected. 218 00:08:41,867 --> 00:08:45,266 -The biggest issue here is this. -Yes, honey. 219 00:08:45,266 --> 00:08:47,166 The croutons are, like, huge. 220 00:08:47,166 --> 00:08:49,166 Cutting through it is difficult. 221 00:08:49,166 --> 00:08:51,300 But I love that you had cojones 222 00:08:51,300 --> 00:08:54,033 to really feature the dandelion green. 223 00:08:54,667 --> 00:08:56,400 Chef Kaleena, what did you make? 224 00:08:56,400 --> 00:09:01,000 A spaghetti with a creamy dandelion green pesto 225 00:09:01,000 --> 00:09:02,800 topped with some pancetta. 226 00:09:02,800 --> 00:09:05,867 I love what you did with the dandelion greens. 227 00:09:05,867 --> 00:09:07,767 Your pasta is cooked perfectly. 228 00:09:07,767 --> 00:09:10,300 I love adding pesto into a cream sauce. 229 00:09:10,300 --> 00:09:13,100 I will say it's a little bit too cheesy. 230 00:09:13,100 --> 00:09:15,767 I can't believe I... I'm saying a lot of crazy stuff today. 231 00:09:15,767 --> 00:09:17,667 I'm disappointed in you. Where's Sunny? 232 00:09:17,667 --> 00:09:20,567 [laughs] Um... it's delicious, 233 00:09:20,567 --> 00:09:23,200 but I think you might have hit the dandelion green too much. 234 00:09:23,200 --> 00:09:25,867 I think your mistake was including that cream sauce 235 00:09:25,867 --> 00:09:28,734 because I think it muted the dandelion green. 236 00:09:29,667 --> 00:09:31,100 Stay tuned. 237 00:09:31,100 --> 00:09:33,467 [Melissa] I feel like I used the dandelion greens 238 00:09:33,467 --> 00:09:35,266 as more of the center of the plate, 239 00:09:35,266 --> 00:09:38,266 but Kaleena's dish is very refined. 240 00:09:38,266 --> 00:09:40,000 So I'm definitely nervous. 241 00:09:40,000 --> 00:09:43,333 The chef that we think could beat Bobby tonight is... 242 00:09:48,066 --> 00:09:49,100 Kaleena. 243 00:09:49,100 --> 00:09:51,166 [audience cheering] 244 00:09:52,767 --> 00:09:54,567 [Melissa] I don't have any regrets. 245 00:09:54,567 --> 00:09:56,500 I think I did a great job of showcasing 246 00:09:56,500 --> 00:09:59,266 -the flavors that I would like to eat. -Congrats. 247 00:09:59,266 --> 00:10:01,567 Even though you buried the dandelion greens, 248 00:10:01,567 --> 00:10:04,400 we could not stop eating your pasta. 249 00:10:04,400 --> 00:10:07,867 In the next round, everything you've got, I need you to bring it. 250 00:10:07,867 --> 00:10:10,734 My palms are so sweaty. [laughs] 251 00:10:16,266 --> 00:10:18,800 -All right, so you're from the Pacific Northwest. -That's right. 252 00:10:18,800 --> 00:10:19,967 What's your signature dish? 253 00:10:19,967 --> 00:10:21,767 My signature dish is... 254 00:10:23,266 --> 00:10:24,467 a seafood boil! 255 00:10:24,467 --> 00:10:26,266 -[Sunny gasps] -[Ross] Okay. 256 00:10:28,367 --> 00:10:30,400 What bottom dwellers are you gonna use, Bobby? 257 00:10:30,400 --> 00:10:32,767 -I'm not saying. -Don't touch my Dungees. 258 00:10:32,767 --> 00:10:34,300 Oh, you have Dungeness crabs. Okay. 259 00:10:34,300 --> 00:10:35,266 I feel good about her. 260 00:10:35,266 --> 00:10:37,100 -I do too. -[all laughing] 261 00:10:37,100 --> 00:10:38,667 Forty-five minutes on the clock. 262 00:10:38,667 --> 00:10:40,300 And your time starts now! 263 00:10:40,300 --> 00:10:42,066 -[Ross] Yes! -[audience cheering] 264 00:10:45,767 --> 00:10:49,200 So a seafood boil is a whole lot of seafood in a flavorful broth. 265 00:10:49,200 --> 00:10:51,600 Usually some potatoes, some corn. 266 00:10:51,600 --> 00:10:52,967 You know, I see a lot, not just 267 00:10:52,967 --> 00:10:55,166 the Pacific Northwest, but in New England. 268 00:10:55,166 --> 00:10:58,400 The most famous has to be the New Orleans. 269 00:10:58,400 --> 00:11:00,667 They pour it out into a table with some paper. 270 00:11:00,667 --> 00:11:01,667 -Oh, my gosh. -[Sunny] Yeah. 271 00:11:01,667 --> 00:11:03,400 Where they just get that butter... 272 00:11:03,400 --> 00:11:04,867 all over your face? 273 00:11:04,867 --> 00:11:07,667 -Smorgasbord. -Yes, please. 274 00:11:07,667 --> 00:11:11,000 [Kaleena] My seafood boil shies away from the Cajun style. 275 00:11:11,000 --> 00:11:12,767 I've got the Northwest vibes going on. 276 00:11:12,767 --> 00:11:15,400 -[Sunny] Look at those Alaskan crabs! -[Ross] Ooh! 277 00:11:15,400 --> 00:11:17,667 Drop 'em in there, girl! 278 00:11:17,667 --> 00:11:21,166 I'm making a Northwest Dungeness crab boil 279 00:11:21,166 --> 00:11:24,467 with king crab, clam, mussel, shrimp, oysters 280 00:11:24,467 --> 00:11:27,700 tossed in the bold, spicy butter sauce 281 00:11:27,700 --> 00:11:29,467 with corn and potatoes. 282 00:11:29,467 --> 00:11:31,767 Kaleena, why a seafood boil? 283 00:11:31,767 --> 00:11:33,767 This is actually something I make at home 284 00:11:33,767 --> 00:11:35,567 as a snack, like, all the time. 285 00:11:35,567 --> 00:11:36,900 [both] A snack? 286 00:11:36,900 --> 00:11:39,200 This is one of those meals where it's an experience. 287 00:11:39,200 --> 00:11:42,467 And it's inspired by all the things that are important to me back home. 288 00:11:44,767 --> 00:11:47,700 Bobby, when was the last time you went to a seafood boil? 289 00:11:47,700 --> 00:11:49,767 -Last summer. -And where was it? 290 00:11:49,767 --> 00:11:50,967 Long Island. 291 00:11:50,967 --> 00:11:52,700 It was in the Hamptons, right, Bobby? 292 00:11:52,700 --> 00:11:55,000 -Yeah, it was in the Hamptons. -Like you don't... You don't have-- 293 00:11:55,000 --> 00:11:57,000 I don't really make seafood boils very often 294 00:11:57,000 --> 00:11:59,467 because seafood cook at different rates. 295 00:11:59,467 --> 00:12:00,800 It's a lot to manage. 296 00:12:00,800 --> 00:12:04,200 I'm making a seafood boil with a Peruvian yellow chili broth. 297 00:12:04,200 --> 00:12:06,967 I'm using blue crab, lobster, mussels, 298 00:12:06,967 --> 00:12:09,166 clams, head-on prawns. 299 00:12:09,166 --> 00:12:10,667 And I'm serving with some crispy potatoes 300 00:12:10,667 --> 00:12:13,400 and toast with an anchovy butter. 301 00:12:13,400 --> 00:12:15,967 My strategy is making very flavorful broth 302 00:12:15,967 --> 00:12:20,200 starting with mussels and some white wine, some anchovies. 303 00:12:20,200 --> 00:12:22,600 I'm gonna cook all of the fish one by one, 304 00:12:22,600 --> 00:12:24,767 so that the broth picks up all these flavors. 305 00:12:27,066 --> 00:12:28,900 Can you tell us what's in your rub right there? 306 00:12:28,900 --> 00:12:31,667 I have some, uh, ground coriander, cumin, 307 00:12:31,667 --> 00:12:33,667 turmeric, garam masala. 308 00:12:33,667 --> 00:12:36,467 I add a bunch of the spice mix to the butter, 309 00:12:36,467 --> 00:12:38,667 and then I grab the andouille sausages 310 00:12:38,667 --> 00:12:40,400 and throw 'em on the grill plate. 311 00:12:40,400 --> 00:12:42,066 They're a little bit spicy 312 00:12:42,066 --> 00:12:44,100 and they're going to add smoky tones. 313 00:12:44,100 --> 00:12:46,000 [audience cheering] 314 00:12:46,000 --> 00:12:48,667 -I'm gonna see if Kaleena needs the fire department. -Okay. 315 00:12:48,667 --> 00:12:50,867 [laughs] What's up, girlfriend? 316 00:12:50,867 --> 00:12:52,667 -[Kaleena] Hi. -How're you doing? I think 317 00:12:52,667 --> 00:12:54,166 you got the flame over here. 318 00:12:54,166 --> 00:12:56,600 -What's this for? -So that's... that'll be the start 319 00:12:56,600 --> 00:12:58,467 -of the seasoned butter. -[Sunny] Mmm-hmm. 320 00:12:58,467 --> 00:13:00,400 Well, how're you gonna finish it? 'Cause this tastes good right now. 321 00:13:00,400 --> 00:13:02,467 -Garlic and ginger, girl. -Yeah. 322 00:13:02,467 --> 00:13:04,667 [Kaleena] I wanna add Asiany elements. 323 00:13:04,667 --> 00:13:08,233 I grabbed some ginger and Fresno chilli for a little bit of kick. 324 00:13:09,600 --> 00:13:13,567 Talk to me about your fishes and your clams and your mussels, Bobby. 325 00:13:13,567 --> 00:13:15,667 I started with mussels, now we got blue crabs. 326 00:13:15,667 --> 00:13:17,767 -What is this? -It's aji amarillo. 327 00:13:17,767 --> 00:13:19,166 -It's Peruvian yellow chilli. -[Sunny] Oh, it's for color. 328 00:13:19,166 --> 00:13:20,734 -No, it's not for color. -Yeah, it's for color. 329 00:13:22,100 --> 00:13:24,266 [Bobby] Aji amarillo, which is the Peruvian yellow chilli. 330 00:13:24,266 --> 00:13:28,667 It's like a fruity, spicy... It's gonna give the broth an unexpected flavor. 331 00:13:28,667 --> 00:13:29,967 -How many other-- -Kaleena knows what she's doing. 332 00:13:29,967 --> 00:13:32,166 She's cooking the seafood separately, 333 00:13:32,166 --> 00:13:35,300 but she's got that butter sauce with all the seasonings in it. 334 00:13:35,300 --> 00:13:37,000 I wanna swim in it. 335 00:13:37,000 --> 00:13:40,000 So Bobby's cooking his seafood in the broth, 336 00:13:40,000 --> 00:13:41,467 but the flavor isn't there yet. 337 00:13:41,467 --> 00:13:43,066 I don't think he's feeling good about this. 338 00:13:43,066 --> 00:13:45,266 -[Sunny] You happy, Bobby? -No, it's not there yet. 339 00:13:45,266 --> 00:13:48,867 If you mess up, I don't know if you'll be able to go back to the Hamptons or not. 340 00:13:48,867 --> 00:13:50,133 [audience laughing] 341 00:13:50,133 --> 00:13:52,333 My favorite is that Bobby doesn't even bother responding to you. 342 00:13:52,867 --> 00:13:53,900 Bobby hates me. 343 00:13:53,900 --> 00:13:57,100 -[Ross laughs] -[Sunny] Bobby, Bobby, Bobby... 344 00:13:57,100 --> 00:13:58,600 -Bobby... -What? 345 00:13:58,600 --> 00:14:00,166 [laughing] 346 00:14:00,166 --> 00:14:01,166 [exhales] 347 00:14:06,166 --> 00:14:08,066 Coming up on 26 minutes. 348 00:14:08,700 --> 00:14:10,767 Battle seafood boil. 349 00:14:10,767 --> 00:14:12,567 [Bobby] I'm a little behind because I'm controlling 350 00:14:12,567 --> 00:14:14,967 how the seafood is all getting cooked individually. 351 00:14:14,967 --> 00:14:16,166 I take the crab out, 352 00:14:16,166 --> 00:14:18,500 then I add little of that clams and lobster. 353 00:14:18,500 --> 00:14:21,367 Lobster tails with clams in a boil? 354 00:14:21,367 --> 00:14:23,467 Like, putting on the Ritz much? 355 00:14:26,300 --> 00:14:27,900 I am to the halfway point. 356 00:14:27,900 --> 00:14:31,100 I pulled the crab and lemon grass and the potatoes. 357 00:14:31,100 --> 00:14:33,000 Next, I throw in the mussels and clams 358 00:14:33,000 --> 00:14:35,166 as well as the king crab legs. 359 00:14:35,166 --> 00:14:36,500 I just need to keep my eye on them 360 00:14:36,500 --> 00:14:38,867 because they don't take very long. 361 00:14:38,867 --> 00:14:42,066 Okay, Sunny, so I have some crazy food pairings 362 00:14:42,066 --> 00:14:44,166 -to distract Bobby Flay. -Well, I'm down. 363 00:14:44,166 --> 00:14:45,634 -Do it. Yep. -I'm coming. 364 00:14:46,367 --> 00:14:49,567 Bobby, hi! 365 00:14:49,567 --> 00:14:52,300 Well, I wanted to see if you'd play a little game with me. 366 00:14:52,300 --> 00:14:53,400 Um, you know, on "Drew's News," 367 00:14:53,400 --> 00:14:55,266 -we talk a lot of food trends. -Yeah. 368 00:14:55,266 --> 00:14:56,400 -You wanna try with me? -Sure. 369 00:14:56,400 --> 00:15:00,066 Okay, let's do a watermelon with Dijon mustard first. 370 00:15:00,066 --> 00:15:01,800 -Sound good? -Yeah. 371 00:15:01,800 --> 00:15:03,000 Three, two... 372 00:15:04,767 --> 00:15:08,000 -That's actually not bad. -Mmm, It's not good either, Bobby. 373 00:15:08,000 --> 00:15:09,767 -[audience laughing] -[Ross] I don't wanna keep you, 374 00:15:09,767 --> 00:15:11,567 but let's try one more of these. 375 00:15:11,567 --> 00:15:12,867 [all laughing] 376 00:15:12,867 --> 00:15:15,467 [Ross] This one is a hotdog with peanut butter. 377 00:15:15,467 --> 00:15:16,967 -Ugh! -Cheers. 378 00:15:16,967 --> 00:15:18,367 -[Bobby chuckles] -Here, you want it? 379 00:15:18,367 --> 00:15:19,767 Wait, feed me and I'll feed you. 380 00:15:19,767 --> 00:15:21,367 Ready? Ready? 381 00:15:21,367 --> 00:15:23,100 [audience laughing] 382 00:15:23,100 --> 00:15:25,767 That is bad. That is disgusting. 383 00:15:25,767 --> 00:15:29,066 -That's terrible. -Don't try this at home. Mmm-mmm 384 00:15:30,166 --> 00:15:32,433 Eighteen minutes left. 385 00:15:33,166 --> 00:15:35,066 Kaleena is going for it. 386 00:15:35,066 --> 00:15:37,200 She has Dungeness and king crab, 387 00:15:37,200 --> 00:15:40,767 -shrimp and oysters. -She is putting it on. 388 00:15:40,767 --> 00:15:44,200 [Kaleena] So for the oysters, I grabbed some white kimchi. 389 00:15:44,200 --> 00:15:45,667 It just has this funk to it. 390 00:15:45,667 --> 00:15:48,033 And then I add my spiced butter. 391 00:15:48,567 --> 00:15:50,800 [Sunny] Oh, yes, Kaleena! Yes! 392 00:15:50,800 --> 00:15:52,400 [Ross] Are you gonna garnish it with that? 393 00:15:52,400 --> 00:15:54,166 Yeah, I like the brininess of it. 394 00:15:54,166 --> 00:15:57,000 I just wanna live in a world where oyster is a garnish. 395 00:15:57,000 --> 00:15:59,266 Yes, yes. I feel like a mermaid. 396 00:15:59,266 --> 00:16:00,667 -[Sunny] Yes. -[Kaleena] I'm not gonna go half-ass 397 00:16:00,667 --> 00:16:02,433 even if it kills me. 398 00:16:07,000 --> 00:16:08,800 [Bobby] So I take my clam and lobster out. 399 00:16:08,800 --> 00:16:10,266 Now, I'm gonna start to build my broth. 400 00:16:10,266 --> 00:16:13,500 So I add shrimp stock, tomato paste and a little more aji amarillo. 401 00:16:13,500 --> 00:16:16,166 I'm gonna add a bunch of butter to round out the anchovy 402 00:16:16,166 --> 00:16:17,166 and the yellow chilli. 403 00:16:17,166 --> 00:16:19,567 I take my potatoes out of the boiling water, 404 00:16:19,567 --> 00:16:20,967 and then I wanna make 'em crispy 405 00:16:20,967 --> 00:16:22,834 so I'm gonna flatten them, and then fry 'em. 406 00:16:24,967 --> 00:16:26,667 [Kaleena] So I open the Dungeness crabs 407 00:16:26,667 --> 00:16:28,367 and spray the fat 408 00:16:28,367 --> 00:16:29,967 and the tamales together. 409 00:16:29,967 --> 00:16:32,000 I add some of my spiced butter to it. 410 00:16:32,000 --> 00:16:33,367 And that's my crab sauce. 411 00:16:33,367 --> 00:16:35,900 At this point, all of my seafood is cooked. 412 00:16:35,900 --> 00:16:38,467 I just need to incorporate the butter... 413 00:16:38,467 --> 00:16:39,800 Oh, what is she doing? 414 00:16:39,800 --> 00:16:40,700 [Kaleena] We're shaking. 415 00:16:40,700 --> 00:16:43,900 -[Ross] Oh. -Oh, my God. I love you! 416 00:16:43,900 --> 00:16:46,667 [Kaleena] I want to do a family-style plating 417 00:16:46,667 --> 00:16:50,367 just 'cause that's how I eat crab boils at home. 418 00:16:50,367 --> 00:16:52,200 [Sunny] And she's serving it on paper. 419 00:16:52,200 --> 00:16:54,000 Bobby, take notes from Kaleena! 420 00:16:54,000 --> 00:16:55,567 [laughs] 421 00:16:55,567 --> 00:16:57,000 [Kaleena] First thing that goes on the tray 422 00:16:57,000 --> 00:16:58,867 is the corn and the potatoes. 423 00:16:58,867 --> 00:17:00,900 Next, the andouille sausage... 424 00:17:00,900 --> 00:17:03,767 Oh! She's putting the butter on her sausage! 425 00:17:03,767 --> 00:17:05,600 Yes, butter do. 426 00:17:05,600 --> 00:17:08,367 [Kaleena] ...the king crab legs, then the shrimp. 427 00:17:08,367 --> 00:17:10,767 [Bobby] So the broth is really taking on the flavor of the shellfish 428 00:17:10,767 --> 00:17:11,800 and tastes delicious. 429 00:17:11,800 --> 00:17:14,700 I'm just gonna throw the shellfish into a dish, 430 00:17:14,700 --> 00:17:17,066 then I'm gonna add the corn, potatoes, 431 00:17:17,066 --> 00:17:19,367 and then my toast with anchovy butter. 432 00:17:19,367 --> 00:17:20,967 Serve it with broth on the side. 433 00:17:22,100 --> 00:17:23,634 [Sunny] Just under a minute, chefs! 434 00:17:24,900 --> 00:17:27,500 I just wanna make sure there's a really bright component. 435 00:17:27,500 --> 00:17:29,500 I just make a super simple cocktail sauce 436 00:17:29,500 --> 00:17:31,700 mixing ketchup and horse radish. 437 00:17:31,700 --> 00:17:35,367 -[Sunny] Oh, yes, Kaleena, pour it on. -[all] Ten, nine, eight... 438 00:17:35,367 --> 00:17:37,166 -Ooh! -...seven, six... 439 00:17:37,166 --> 00:17:42,066 [all] ...five, four, three, two, one! 440 00:17:42,066 --> 00:17:45,467 [all cheering, applauding] 441 00:17:45,467 --> 00:17:46,967 -It's so beautiful. -Oh, my God. 442 00:17:46,967 --> 00:17:49,867 Mine is messy and family-style 443 00:17:49,867 --> 00:17:52,066 and his is just much more composed. 444 00:17:52,066 --> 00:17:53,900 That might appeal to the judges. 445 00:17:53,900 --> 00:17:56,166 -Ours are so different. -Totally. 446 00:18:01,100 --> 00:18:03,500 Well, seafood boil was tonight's challenge. 447 00:18:03,500 --> 00:18:06,166 And now, I'd like to introduce you to our judges. 448 00:18:06,166 --> 00:18:10,000 First up, spear fisherwoman and cook book author 449 00:18:10,000 --> 00:18:12,767 -Valentine Thomas. -[all applauding] 450 00:18:12,767 --> 00:18:14,867 Chef and owner of Agi's Counter, 451 00:18:14,867 --> 00:18:18,100 -Jeremy Salamon. -[audience clapping] 452 00:18:18,100 --> 00:18:20,467 Chef and owner of Lolo's Seafood, 453 00:18:20,467 --> 00:18:23,166 -Skai Young. -[audience applauding] 454 00:18:23,166 --> 00:18:25,567 Please start with the first dish in front of you. 455 00:18:31,567 --> 00:18:33,367 I like the simplicity of this dish. 456 00:18:33,367 --> 00:18:36,567 I love the broth. I love the Peruvian chilli. 457 00:18:36,567 --> 00:18:39,567 The anchovy toast is really amazing. 458 00:18:39,567 --> 00:18:42,367 The crab was a little bit difficult to get around, 459 00:18:42,367 --> 00:18:44,266 but I loved the lobster. 460 00:18:44,266 --> 00:18:48,500 I also really liked how the potatoes and the corn was cooked. 461 00:18:48,500 --> 00:18:50,100 Simple but really lovely. 462 00:18:50,100 --> 00:18:52,000 I would've like it if the toast 463 00:18:52,000 --> 00:18:53,567 was more toasted. 464 00:18:53,567 --> 00:18:55,467 It needed that barrier to absorb 465 00:18:55,467 --> 00:18:57,800 the liquid intake on the butter. 466 00:18:57,800 --> 00:18:59,900 I think that the seafood was perfectly cooked. 467 00:18:59,900 --> 00:19:02,166 I liked the fact that the crab was half, 468 00:19:02,166 --> 00:19:04,467 and then you can pick into the inside, which was one of the best part. 469 00:19:04,467 --> 00:19:06,000 The broth is so rich. 470 00:19:06,000 --> 00:19:08,100 My only thing would be the fact that I thought 471 00:19:08,100 --> 00:19:09,800 it could have maybe more sauce in it 472 00:19:09,800 --> 00:19:11,533 instead of having to dip it. 473 00:19:12,867 --> 00:19:16,400 Please dig in to the second seafood boil. 474 00:19:16,400 --> 00:19:17,667 -All right. -I'm just gonna... 475 00:19:17,667 --> 00:19:19,266 -[Jeremy] Yeah, just go. -[Valentine laughs] 476 00:19:24,967 --> 00:19:27,000 This crab is delicious. 477 00:19:27,000 --> 00:19:30,300 But I wish that the sauces were separate, 478 00:19:30,300 --> 00:19:32,967 so that I could have a bit of a different bite. 479 00:19:32,967 --> 00:19:36,767 But the kimchi and the cocktail sauce, very different. 480 00:19:36,767 --> 00:19:39,600 This was certainly a party on a plate. 481 00:19:39,600 --> 00:19:41,900 -[laughs] -[Jeremy] I love the family aspect of it. 482 00:19:41,900 --> 00:19:44,200 The oysters, I love that they were grilled. 483 00:19:44,200 --> 00:19:46,100 However, it didn't need the sausage. 484 00:19:46,100 --> 00:19:49,500 It just felt like the seafood would've shown through by itself. 485 00:19:49,500 --> 00:19:51,166 You know, normally when you eat a seafood boil, 486 00:19:51,166 --> 00:19:53,667 after a while, the flavor gets redundant. 487 00:19:53,667 --> 00:19:55,400 But because here, you have different sauce, 488 00:19:55,400 --> 00:19:57,100 I could eat an entire pool of this. 489 00:19:57,100 --> 00:19:58,867 And the seafood was cooked perfectly. 490 00:19:58,867 --> 00:20:00,900 The flavors were fantastic. 491 00:20:00,900 --> 00:20:02,634 So it's gonna be a very, very hard decision. 492 00:20:03,800 --> 00:20:06,800 My palms are sweaty. I'm so nervous. 493 00:20:06,800 --> 00:20:08,066 Bobby did a really good job. 494 00:20:08,066 --> 00:20:10,567 His dish was technically sound. 495 00:20:11,066 --> 00:20:13,567 And the winner is... 496 00:20:16,500 --> 00:20:18,467 -Kaleena! -Yeah! 497 00:20:18,467 --> 00:20:20,600 [audience cheering] 498 00:20:20,600 --> 00:20:22,200 Congratulations. 499 00:20:22,200 --> 00:20:23,467 Yeah, baby! 500 00:20:23,467 --> 00:20:25,266 I just beat Bobby Flay. 501 00:20:25,266 --> 00:20:29,266 I am like ecstatic. I... I can't even believe it. 502 00:20:29,266 --> 00:20:31,266 My hope is that other people 503 00:20:31,266 --> 00:20:33,367 who struggle with anxiety 504 00:20:33,367 --> 00:20:35,700 start taking chances too. 505 00:20:35,700 --> 00:20:37,166 Such a fantastic seafood boil. 506 00:20:37,166 --> 00:20:38,867 It's actually one of the best I've ever had. 507 00:20:38,867 --> 00:20:40,767 The ginger touch was fantastic. 508 00:20:40,767 --> 00:20:43,600 And it's just... Please come to my house. [chuckles] Come fishing with me. 509 00:20:43,600 --> 00:20:45,266 [audience applauding] 510 00:20:45,266 --> 00:20:46,700 -We won. -Yeah! 511 00:20:46,700 --> 00:20:49,100 -[bellows] Yeah! -[laughing] 512 00:20:49,100 --> 00:20:50,367 My voice has never been that low before. 513 00:20:50,367 --> 00:20:51,867 Uh, I think I do that to people sometimes. 514 00:20:51,867 --> 00:20:53,867 -[clears throat] Okay, it's back., it's back. -[laughing] 515 00:20:53,867 --> 00:20:57,266 I'm Kaleena Bliss and I just boiled Bobby Flay. 516 00:20:57,266 --> 00:20:59,667 [audience applauding]