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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
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This culinary battle is gonna
shake down in two rounds.
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Round one. To get to me,
two contenders
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00:00:15,266 --> 00:00:18,266
have to go through each other
using an ingredient
of my choice.
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It's do or die, Bobby.
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00:00:19,500 --> 00:00:21,700
[Bobby] Two people that know
me well will decide
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who's got the skills
to beat me.
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Yeah!
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[Bobby] Round two.
I go head-to-head
with the winning contender.
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-Let's go.
-[Bobby] It's their turn
to surprise me
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-with their signature dish.
-What?
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-[woman screams]
-Don't try this at home.
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-[laughter]
-No, you didn't, Bobby.
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-[Bobby] Bottom line...
-You're gonna win it.
[screams]
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...everyone's out to beat me.
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[audience applauding]
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Welcome, everyone.
Something tells me
I'm in for it with these two.
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[woman] You ready
to go down, Bobby?
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[laughs]
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Please welcome
Food Network's Sunny Anderson
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and TV host, Ross Mathews.
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-[audience applauding]
-Hello.
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Mwah, mwah.
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-This one.
-[audience
continue applauding]
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-Hello.
-[Sunny] That's for us,
not Bobby.
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No. [laughs]
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Why do you have to come back
here so sassy all the time?
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I wake up sassy just like
you wake up smug.
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-[laughing]
-[audience gasping]
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So, uh, Ross--
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-Hello, Robert.
-[laughs]
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-Welcome back
to the house of pain.
-Thank you.
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[Bobby] You know,
I know you're on
The Drew Barrymore Show.
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Yeah. You were on our show
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and you made a Juicy Lucy.
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And I was backstage
and all I did was smell it
and I thought,
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"Oh, man, here's another day
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-Bobby Flay disappoints
Ross Mathews."
-[laughs]
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-Because when I was here,
Bobby won.
-[Bobby] That's right.
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-And today that ends.
-Wow.
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-Well you have
a good partner today.
-Mmm-hmm.
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You know, it's so crazy...
is we are like the biggest
cheerleaders in the world...
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-Yes.
-[Ross] ...and today,
we just want you
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-to go down, Bobby.
-[laughs]
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-I'm all in.
-All right,
bring us some chefs.
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-Let's do this.
-[Ross] All right,
let's do this.
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Our first contender
grew up foraging
in the Pacific Northwest.
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Kaleena Bliss.
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-[audience cheering]
-[screaming] Oh. Oh!
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-She's gonna bury you
with that shovel, Bobby.
-[Sunny] What?
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Our next contender
puts a New Orleans flair
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on her Florida seafood,
Chef Melissa Donahue.
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-[audience cheering]
-[Sunny] Oh,
she's got a knife.
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Ooh, she gonna flay
that Flay, Bobby!
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[laughing]
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Kaleena, Melissa, how are you?
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-Good.
-Ready to go.
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Great. Here's the way
it's gonna work.
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I'm gonna give you
a single ingredient
of my choice.
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And you must
make that ingredient
the star of your dish.
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And that ingredient is...
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-dandelion greens.
-[audience exclaiming] Ooh!
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Have you ever had 'em?
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Um, I've had 'em.
They're quite bitter.
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I like to say "peppery."
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Dandelion greens
are extremely versatile.
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They will stand out
to a heavier meat
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without getting lost.
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All right, ladies.
See if you can tame
this dande-lion.
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-[rings bell]
-[Sunny] All right.
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Dandelion greens. It's scary.
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It's so bitter.
To really make it a dish
is a challenge.
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I would make like
a salsa verde,
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lots of herbs,
anchovy, garlic.
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-[Ross] Mmm.
-I've seen people do pestos.
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-Yeah, but you want it to
taste like dandelion greens...
--[Bobby] Yes.
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-...but it can't be
a whole bowl of bitter.
-No.
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Kaleena,
what are you thinking?
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I'm gonna go the pasta route.
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Use the dandelion greens
to do like a pesto.
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-Yes, honey.
-Okay.
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[Kaleena] First thing I do
is add the pancetta
to the pan.
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The dandelion greens
are so vegetal,
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it needs a little
meaty component.
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And I'm also adding
maitake mushrooms.
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Pasta is a very
smart move here.
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I think so too.
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Bobby, not to make
you feel old,
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but I used to watch you
when I was,
like, 16 years old.
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[all laughing]
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Do you even recognize him?
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'Cause his face
has changed so much.
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-[all laughing]
-[Bobby] I'm not rooting
for you anymore.
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[laughing]
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[Kaleena] Growing up
in the Pacific Northwest
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really inspired me
to be a chef.
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I ended up going
to The Culinary Institute
of America
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and worked my way up
to executive chef
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at the Thompson Seattle.
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Today, I'm the executive chef
at the Chicago
Athletic Association.
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I've been really vocal
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about my struggles
with anxiety
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and panic disorder
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because this industry
is just so demanding.
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So winning this would show
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people who struggle
with the same thing
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that you can still
kick some butt.
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All right, y'all. 14 minutes.
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[all cheering, clapping]
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What's up, girlfriend?
Ooh, I see anchovies, honey.
Yes!
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[Melissa] I think
I'm gonna keep
the dandelion greens raw.
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-Okay.
-Um, I'm making,
like, a anchovy
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lemon crema
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-with the warm
bacon vinaigrette.
-Oh, let's do it.
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This dish is taking
a huge risk.
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I'm serving
raw dandelion greens.
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I have to make sure
it has strong acids
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to soften that bitterness.
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Go big or go home.
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Y'all, give it for my girl.
Represent!
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[all cheering]
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I went to college
in New York City
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and became absolutely
fascinated with food.
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So I decided to go
to culinary school
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and moved to New Orleans,
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where I accepted a job
at the iconic
Commander's Palace.
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Today, I am the executive chef
at Sweet Melissa's Cafe
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on Sanibel Island, Florida.
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But in 2022, Hurricane Ian
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destroyed Sanibel and took
Sweet Melissa's with it.
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Currently, we are rebuilding
and I am here to show
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it's gonna take a lot
more than some waves
to rock my boat.
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-Oh...
-Hi.
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-I see your mushrooms
with some bacon bits.
-[Kaleena] Mmm-hmm.
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Dandelion greens
are a little bitter,
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so I might need something
to even it out a little bit.
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Oh, you are working it, honey.
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Bobby, take notes.
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-[laughs]
-[audience gasping]
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Y'all give it up
for our two chefs right here.
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[audience cheering]
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So Melissa is just gonna
go straight forward
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and make raw dandelion salad.
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I wanna see them use it
in more than one way.
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-You can't just
make a salad here.
-Yeah.
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But I mean, listen,
she's showcasing it.
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[Melissa] I start chopping
the dandelion greens
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and I decide to take some
and throw them in the fryer
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to give another texture
to the salad.
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-What's in the pesto?
-[Kaleena] Dandelion greens,
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parmesan cheese,
a little bit of spinach.
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Interesting.
I'm gonna go in real quick.
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About eight minutes left,
you guys.
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Whoa, whoa, whoa, whoa,
whoa, whoa, whoa.
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-[laughs]
-[Ross] Okay.
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-What is in here?
-[Kaleena] So, some cream,
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uh, pancetta, mushrooms,
something else.
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Understood. She's too busy
to talk to me.
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[laughs]
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Not gonna stick around
for the fun part?
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[Ross] What's the fun part?
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-We're gonna add it to...
We're gonna add it.
-Oh, this goes in that?
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[Kaleena] Yeah.
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Oh, my God.
That's so good. Yeah!
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Hit it. That's the magic.
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-Look at it go!
-[audience cheering]
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All right, talk to me.
I see you got some
fresh dandelion greens.
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-Can I try a crispy one?
-Absolutely.
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All right, they've held
the crisp, but let's see
if I get a crack.
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Yeah, they do.
What's going on
with your bacon?
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-We're gonna do
warm bacon vinaigrette.
-Okay.
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Now, are you nervous?
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-Tell me the truth.
I don't want you to be--
-I'm a nervous wreck.
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-Really?
-Yeah.
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-You're not dandelion?
[chuckles softly]
-No. [laughs]
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All right, just over
five minutes left.
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I feel like I need just
a quick fried crouton
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00:07:04,467 --> 00:07:06,367
to, sort of,
bring it all together.
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Okay, Kaleena's got
this creamy pesto sauce.
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I wouldn't have done that.
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-The cream?
-[Bobby] She's gonna dilute
the dandelion greens.
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[Ross] Yeah.
Is the dandelion green
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00:07:14,467 --> 00:07:16,767
gonna be Beyoncé
or Destiny's Child?
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-Okay. Okay.
-Thank you.
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00:07:19,000 --> 00:07:22,033
[Sunny] One minute
to your destiny, ladies!
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[Melissa] I put
the anchovy yogurt
on the bottom of the plate,
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00:07:26,467 --> 00:07:28,200
dandelion greens on top.
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Hit it with the vinaigrette,
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the golden raisins,
the fried dandelion greens,
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00:07:32,567 --> 00:07:34,100
and then the croutons on top.
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-Thirty seconds to go.
-Argh!
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I add pasta to each bowl
196
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and more of that sauce,
shave some fennel really thin.
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[all] Ten, nine, eight...
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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.
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00:07:48,767 --> 00:07:51,834
-[bell rings]
-[all cheering]
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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
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that I transformed
the dandelion greens
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00:08:00,100 --> 00:08:01,367
a little more creatively.
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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,
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00:08:18,100 --> 00:08:21,433
bacon vinaigrette and some
crispy dandelion greens.
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[Sunny] I like that you
didn't shy away
211
00:08:25,567 --> 00:08:27,300
from the dandelion greens.
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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.
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00:08:39,000 --> 00:08:41,867
Those raisins
bring a sweetness
that's so unexpected.
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00:08:41,867 --> 00:08:45,266
-The biggest issue here
is this.
-Yes, honey.
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00:08:45,266 --> 00:08:47,166
The croutons are,
like, huge.
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00:08:47,166 --> 00:08:49,166
Cutting through it
is difficult.
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00:08:49,166 --> 00:08:51,300
But I love
that you had cojones
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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?
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00:08:56,400 --> 00:09:01,000
A spaghetti with a creamy
dandelion green pesto
225
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topped with some pancetta.
226
00:09:02,800 --> 00:09:05,867
I love what you did
with the dandelion greens.
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00:09:05,867 --> 00:09:07,767
Your pasta
is cooked perfectly.
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00:09:07,767 --> 00:09:10,300
I love adding pesto
into a cream sauce.
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00:09:10,300 --> 00:09:13,100
I will say it's a little bit
too cheesy.
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00:09:13,100 --> 00:09:15,767
I can't believe I...
I'm saying a lot
of crazy stuff today.
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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]