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I'm Bobby Flay.
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Each week, one brave chef
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00:00:03,567 --> 00:00:05,467
will try to take me down
in my house.
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-This is my show.
-Today it is.
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Tomorrow, who knows?
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-[all exclaiming]
-Trash talking.
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This culinary battle is going
to shake down in two rounds.
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Round one, to get to me,
two contenders have
to go through
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00:00:15,767 --> 00:00:18,400
each other using an ingredient
of my choice.
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It's do or die, Bobby.
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Two people that know me well
will decide who's got
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the skills to beat me.
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Yeah!
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Round two, I go head-to-head
with the winning contender.
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Let's go!
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It's their turn to surprise me
with their signature dish.
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What?
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Don't try this at home.
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I know you did it, Bobby!
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-Bottom line...
-You're gonna run out of time!
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Everyone's out to beat me.
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[opening theme music playing]
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I hope you're here to cheer me
on because my two guests
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are here to heckle me
all night long.
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Give it up for Food Network's
Michael Symon
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and comedian Chris Redd.
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♪ Here we go ♪
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Oh, God.
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Yeah, what's going on, y'all?
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Hey, Bobby,
you're going down, man.
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You're going down today.
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Because he has the face of
a serial killer.
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Don't he look like
he has a documentary
coming out today?
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Listen, I know
you're a ladies' man, right?
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But so is Ted Bundy.
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[laughs] Let's get it.
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[all cheering]
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Michael, I like that
you're just the prop guy.
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-All right.
-You just brought out
the bench.
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I hate it. I know my role.
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Solid work, man.
I'm bringing you on tour.
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Exactly.
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[Chris] I'm really glad
to be here, man.
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I'm a real big fan of
the show.
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-You know him?
-Yeah, man.
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I've seen him try to beat you
on the show a lot.
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Yes, he does.
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He tries to beat me up
on the show.
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-Yeah.
-I know. It's very physical.
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He deserves it.
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I'll be at home like,
"Beat his ass."
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[all laughing]
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All right, let's bring out
some chefs, man.
Let's do this.
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Our first contender, B,
has been named
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Best Chef Milwaukee
for four years.
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Here comes Chef Adam Pawlak.
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Let's go, people.
Come on, now.
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Come on.
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-That beard
is impressive, sir.
-Thank you, sir.
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You better keep that out of
my food, fam.
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Our next contender
runs marathons
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and runs a whole lot of
restaurants.
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This man likes running.
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From San Antonio, Texas,
it's Chef Page Pressley.
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[hip-hop music playing]
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He's a tall man.
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What's he doing?
What is he doing?
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He doesn't know those people.
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Hey, man, you got to sanitize
your hands.
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-You don't know them.
-[all laughing]
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Good evening, chefs,
Adam, Page, welcome.
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Here's the way
it's going to work.
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I'm going to put 20 minutes
on the clock.
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I'm going to give you
an 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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-red onions.
-All right.
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Who can't do something
with an onion?
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Good?
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Ironically,
one of my favorite foods.
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Great.
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All right, guys.
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20 minutes on the clock
to impress Mr. Chris Redd
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-with these red onions.
-[bell dings]
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[all cheering]
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I think this is a cool
ingredient, actually.
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[Michael] You could do so many
different things with it.
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I mean, like, yeah,
like a red onion frittata
would be nice.
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Oh, yeah.
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I'd make, like,
crispy onion rings
and make a salad out of it.
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An onion tart
would be delicious.
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An onion tart?
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This boy got me hungry
for things I didn't even know
I liked.
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[laughter]
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Adam, what are you making?
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I am going back to my roots.
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I've done this at
my restaurant.
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I'm doing a French onion
bucatini pasta.
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-That's a good idea.
-[Michael] Really good idea.
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My strategy is to bring
a lot of flavor,
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a lot of technique,
and something that's
comfort food,
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'cause that's what I do
in the Midwest.
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Let's go, people.
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-[all cheering]
-[man] Let's go.
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In this business,
you have to be competitive,
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and you have to have
that drive.
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I've had it since I've started
working in kitchens.
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Today, I'm the chef and owner
of Egg & Flour Pasta Bar
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in Milwaukee, Wisconsin.
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The cuisine that is
my specialty has
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to be fresh pasta,
but also, I love steaks.
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I love seafood.
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Today, I want to win
for my mom.
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I know when I bring home
that W,
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she's going to go crazy.
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Everything in the cooking
world is for her.
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Page, what about you?
What are you making?
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Also going back to my roots,
actually, a little grapefruit,
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avocado, red onion,
and arugula salad.
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It's a lot of ingredients
other than red onions.
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-That's the only thing.
-Right.
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I'm going to try to do onions
as many ways as possible,
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some crunchy raw,
some deeply caramelized,
some pickled.
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And I'm going to live or die
by that idea.
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What made me fall in love
with professional cooking
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was that pressure of needing
to be excellent
every single time.
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And when I ended up
being the best cook
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in the kitchen,
I would find a new kitchen,
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from Italian to French
to sushi to modern Mexican.
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At one point, I was overseeing
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40 different restaurants
between Philly, D.C.,
New York, and Miami.
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Bobby may be the most
successful competition TV chef
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of all time,
but I'm trying to prove that
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I've learned some of
his tricks
and that he's beatable.
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All right, I'm going in.
I'll be right back.
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Go in, man.
Stop hitting me, man.
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[Adam] As the onions are
sweating down,
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I grab a loaf of
sourdough bread.
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I get that cubed up,
goes under the salamander
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with a little olive oil,
salt, and pepper.
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Caramelizing the onions up.
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Yep, and once those get
a little bit of flavor
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on them,
then I'm just gonna hit it
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with the stock, butter,
try to get some pasta water
in there
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-Pasta water, got it.
-so it actually gives it
a good sauce.
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[Michael] Love it.
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It's looking really good
to start here.
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-[Michael] Good luck.
-Thank you so much.
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[Page]
I have to get the onions
that I want to caramelize,
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cooking in some duck fat,
and get some pressure on them,
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which causes them
to cook faster.
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-How are you feeling, Chef?
-Fantastic.
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[Michael] So for the salad,
you're doing
a couple different,
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like, onion situations?
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Three to four, depending on,
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uh, what the next 14 minutes
allows me to do, Chef.
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[Michael]
I was going to say,
four to 14 minutes.
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Do less and do it right,
if that's what it
comes down to.
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Yeah, 100%.
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This is going to be
a good one, guys.
I'm excited.
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I think they can both
beat Bobby,
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so I don't have
a favorite yet.
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Yeah, wear him down, playboy.
Wear him down.
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How they doing over there?
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[Michael]
Adam is really caramelizing
the onions hard,
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so I think it's gonna have
that French onion soup taste.
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-Yeah.
-That sounds amazing,
man.
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[Michael] Page,
he's doing some
bruleed onions,
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some pickled onions,
some raw onions.
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[Page]
For my pickled onions,
they get water, vinegar,
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and sugar with a liberal
amount of salt.
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I then grab my bucatini pasta,
throw that into salted
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boiling water.
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All right, man,
I'm gonna go check on
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these guys and see
what they doing.
What's up?
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-Booga, booga, booga.
-[all laughing]
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Got him.
You know what
I'm talking about?
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My boy, Page,
what's happening, man?
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-What's up, man?
How you doing?
-I'm good, man.
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-You know,
you built like I want to
-Good.
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-just arm wrestle you
real quick.
-I totally have time.
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You totally have time?
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[laughing]
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You like avocado?
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-I don't like avocado.
-Okay.
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Can you make me like avocado?
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Challenge accepted. Say less.
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-All right.
-Say less.
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-I'm going to say less.
-All right.
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Ah! Ah!
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Ah!
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What's up, my boy?
How we doing?
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00:06:38,100 --> 00:06:39,934
-How you doing?
-Hey, focus! Focus!
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-This is looking
really good, bro.
-Oh, yeah.
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-It's a nice light sauce.
-Mmm.
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We got our bucatino.
It's our favorite pasta.
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-So this pasta actually has
a hole right through it.
-Oh!
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So we're going to get it
right in here.
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-Yeah, put that in there.
-Oh, yeah.
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I mean, I'm giving you
French onion pasta.
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He's giving you avocado, so.
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How you a nice man
with a mohawk?
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This don't make no damn sense.
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I love this show.
I've been waiting
a long time to be here.
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00:07:02,266 --> 00:07:04,800
I got some grapefruit,
some avocado. Let's go.
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[Bobby] Five minutes
to go, guys.
How's everybody feeling?
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00:07:08,700 --> 00:07:10,567
This guy knows how
to put a show on.
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Yo, Page, this is my show.
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-[all laughing]
-Today it is.
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00:07:13,900 --> 00:07:16,467
-Tomorrow, who knows?
-[all exclaiming]
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00:07:16,467 --> 00:07:20,767
Page is talking crazy!
Page is talking crazy!
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00:07:20,767 --> 00:07:22,934
Page is talking crazy!
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00:07:23,100 --> 00:07:24,166
Whoo!
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00:07:24,166 --> 00:07:25,667
Yeah, baby!
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00:07:25,667 --> 00:07:27,567
Bro, you got to get
through me first.
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00:07:27,567 --> 00:07:29,433
Yes, Chef! Yes, Chef!
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00:07:32,867 --> 00:07:34,000
[Michael]
You guys got two
and a half minutes.
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00:07:34,000 --> 00:07:35,567
-You got to get on the plate.
-Coming right up, Chef.
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00:07:35,567 --> 00:07:36,867
[Page]
Got to get to Bobby.
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00:07:36,867 --> 00:07:40,600
How am I going to get
these onions on the plate?
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00:07:40,600 --> 00:07:42,667
-He's not going to get them.
-No chance.
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00:07:42,667 --> 00:07:44,600
But Adam's got to get
the pasta right.
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00:07:44,600 --> 00:07:46,767
I throw my pasta in
the bowl really nice,
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00:07:46,767 --> 00:07:49,000
a little bit of
my red onion ragout.
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00:07:49,000 --> 00:07:50,867
Come on, Page.
You're making me nervous, fam.
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00:07:50,867 --> 00:07:53,367
[Page] We have the nice pop
of the acidity coming from
the pickled onions.
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00:07:53,367 --> 00:07:55,266
That's going to play
really well off of grapefruit
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00:07:55,266 --> 00:07:56,767
and avocado.
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00:07:56,767 --> 00:07:58,867
-He's going back
to the French.
-Oh, boy.
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00:08:00,200 --> 00:08:02,567
I pull my caramelized
red onions out of the cooler.
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00:08:02,567 --> 00:08:04,667
Ten, nine...
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00:08:04,667 --> 00:08:06,900
-And you cannot forget
about gruyere cheese grate
-[audience counting down]
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00:08:06,900 --> 00:08:07,867
that all over the top.
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00:08:07,867 --> 00:08:13,133
[all] Five, four, three,
two, one.
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00:08:13,567 --> 00:08:15,667
[all cheering]
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00:08:15,667 --> 00:08:18,367
I'm a little bit nervous
because he did onions in
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00:08:18,367 --> 00:08:20,867
so many different ways,
but I know a lot of technique
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00:08:20,867 --> 00:08:22,500
went into this pasta.
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00:08:22,500 --> 00:08:25,000
[Page]
I'm really confident this is
a better representation of
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00:08:25,000 --> 00:08:26,834
making onions
the star of the dish.
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00:08:28,000 --> 00:08:29,600
Chef Page, what'd you make?
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00:08:29,600 --> 00:08:32,367
I decided to make a salad
of avocado, grapefruit,
arugula,
243
00:08:32,367 --> 00:08:34,467
and red onions as many ways
as possible.
244
00:08:34,467 --> 00:08:35,700
[Michael]
You went at it aggressively.
245
00:08:35,700 --> 00:08:38,000
There's a lot of different
onion preparations here.
246
00:08:38,000 --> 00:08:39,767
I don't have any grapefruit
on mine.
247
00:08:39,767 --> 00:08:40,867
-Got it.
-Oh, here, playboy.
248
00:08:40,867 --> 00:08:43,066
-Oh, thank you.
-I got you.
249
00:08:43,066 --> 00:08:45,000
I got all the grapefruit, man.
You gotta get here real early.
250
00:08:45,000 --> 00:08:46,066
-Yeah.
-[laughing]
251
00:08:46,066 --> 00:08:48,300
I feel some of my onions,
for the thickness,
252
00:08:48,300 --> 00:08:50,166
could have been pickled
a little more,
roasted a little more.
253
00:08:50,166 --> 00:08:51,166
Yeah.
254
00:08:51,166 --> 00:08:53,166
Could have probably used
an onion less and focused on
255
00:08:53,166 --> 00:08:54,867
getting those onions
just right.
256
00:08:54,867 --> 00:08:56,600
But the avocado
wasn't bad, bro.
257
00:08:56,600 --> 00:08:57,800
And I don't even like avocado.
258
00:08:57,800 --> 00:08:59,700
-Can you try it
with the grapefruit?
-Yeah. Mother, yeah,
259
00:08:59,700 --> 00:09:00,667
I know how to eat.
260
00:09:02,066 --> 00:09:03,367
Chef Adam, what'd you make?
261
00:09:03,367 --> 00:09:05,700
Today I have
a French onion take,
262
00:09:05,700 --> 00:09:08,767
bucatini pasta,
and then gruyere croutons.
263
00:09:08,767 --> 00:09:10,000
Pasta is my thing.
264
00:09:10,000 --> 00:09:11,667
I mean, who doesn't love
French onion soup?
265
00:09:11,667 --> 00:09:13,600
We could smell it,
the onions caramelizing
266
00:09:13,600 --> 00:09:14,800
and the stock hitting them.
267
00:09:14,800 --> 00:09:17,567
Maybe could have used
a pinch more salt,
but as a whole,
268
00:09:17,567 --> 00:09:19,967
I think that this just has
a very fun thought process.
269
00:09:19,967 --> 00:09:21,100
Thank you.
270
00:09:21,100 --> 00:09:22,266
I like this a lot.
271
00:09:22,266 --> 00:09:24,467
I had high hopes,
because I saw
the sauce percolating,
272
00:09:24,467 --> 00:09:26,266
and I was like, "Dang,
that look good."
273
00:09:26,266 --> 00:09:28,200
Personally, I would like this
a little bit more heat
274
00:09:28,200 --> 00:09:30,700
or something like that,
but that's a personal
preference.
275
00:09:30,700 --> 00:09:32,300
All right, you guys,
these are two great dishes,
276
00:09:32,300 --> 00:09:33,367
so just give us a minute.
277
00:09:35,066 --> 00:09:36,600
[Adam]
I have to get to Bobby Flay.
278
00:09:36,600 --> 00:09:39,166
I cannot lose this
first round.
279
00:09:39,166 --> 00:09:41,667
[Page]
I feel like I was able
to showcase red onions in
280
00:09:41,667 --> 00:09:44,400
a more prolific way,
so I still got a puncher's
chance.
281
00:09:44,400 --> 00:09:46,166
Michael and I have
reached a decision.
282
00:09:46,166 --> 00:09:49,333
The chef moving on to beat
Bobby tonight is...
283
00:09:51,567 --> 00:09:53,867
-Chef Adam!
-[all cheering]
284
00:09:56,166 --> 00:09:57,300
-Good job, boss.
-[indistinct conversations]
285
00:09:57,300 --> 00:09:59,400
This experience was
a roller coaster.
286
00:09:59,400 --> 00:10:02,700
Exhausting, exhilarating,
and completely unforgettable.
287
00:10:02,700 --> 00:10:04,867
[Michael]
Adam, you won ultimately
because you set out
288
00:10:04,867 --> 00:10:06,600
to do a dish,
you kind of said what
you were making,
289
00:10:06,600 --> 00:10:08,567
and I think you executed it
at a very high level.
290
00:10:08,567 --> 00:10:10,400
That's right, man.
You got some tricks up
your sleeve?
291
00:10:10,400 --> 00:10:12,300
Oh, yeah.
We're just getting started
here, Bobby.
292
00:10:12,300 --> 00:10:14,266
Yeah, Mr. Longhead don't care.
293
00:10:14,266 --> 00:10:16,667
-Look at him.
-Literally.
294
00:10:18,967 --> 00:10:20,734
[dramatic music playing]
295
00:10:24,266 --> 00:10:26,166
All right, Adam,
that pasta looked amazing.
296
00:10:26,166 --> 00:10:28,266
These guys loved it.
What are we cooking tonight?
297
00:10:28,266 --> 00:10:29,433
What's your signature dish?
298
00:10:30,000 --> 00:10:32,033
My signature dish is...
299
00:10:33,467 --> 00:10:34,734
Steak and potatoes.
300
00:10:35,567 --> 00:10:36,767
Yes!
301
00:10:36,767 --> 00:10:37,867
Yeah, baby!
302
00:10:37,867 --> 00:10:39,567
-West in the house!
-Yeah!
303
00:10:39,567 --> 00:10:41,367
-Coming at you!
-Steak and potatoes!
304
00:10:41,367 --> 00:10:42,400
Let's go.
305
00:10:42,400 --> 00:10:43,367
You excited about this one?
306
00:10:43,367 --> 00:10:45,066
I'm so excited about
this next round, Bobby.
307
00:10:45,066 --> 00:10:48,166
I've been waiting
my whole life, half your life,
308
00:10:48,166 --> 00:10:49,767
[laughter]
309
00:10:49,767 --> 00:10:51,967
To come in here
and watch you get beat
in person, baby.
310
00:10:51,967 --> 00:10:53,100
And that's what
we're going to do.
311
00:10:53,100 --> 00:10:54,266
-Adam, you ready?
-I got you.
312
00:10:54,266 --> 00:10:55,467
-I'm ready.
-You got your khakis
tied up?
313
00:10:55,467 --> 00:10:56,367
I'm ready.
314
00:10:56,367 --> 00:10:58,133
All right, 45 minutes
on the clock.
315
00:10:58,400 --> 00:10:59,333
Let's go.
316
00:10:59,667 --> 00:11:01,333
[all cheering]
317
00:11:04,467 --> 00:11:06,667
-Do you like steak?
-I love steak, man.
318
00:11:06,667 --> 00:11:08,567
-Medium rare.
-Got you.
319
00:11:08,567 --> 00:11:11,967
I'm making pan-seared ribeye
with salsa verde,
320
00:11:11,967 --> 00:11:14,767
crispy potatoes
with salsa roja.
321
00:11:14,767 --> 00:11:16,667
Steak and potatoes
is definitely something
322
00:11:16,667 --> 00:11:17,867
that I've mastered.
323
00:11:17,867 --> 00:11:19,867
Hey, Bobby, not that we care,
but what kind of steak
324
00:11:19,867 --> 00:11:21,000
are you using?
325
00:11:21,000 --> 00:11:24,266
-Rib eye.
-Tell us your exact plan
in high detail.
326
00:11:25,767 --> 00:11:27,000
I'm gonna use a spice rub.
327
00:11:27,000 --> 00:11:29,767
I'm gonna use a cast iron pan,
some peppers.
328
00:11:29,767 --> 00:11:30,934
I'm gonna use some fish.
329
00:11:31,667 --> 00:11:32,767
-What?
-[all] Ooh.
330
00:11:32,767 --> 00:11:34,400
Bobby got something up
his sleeve.
331
00:11:34,400 --> 00:11:35,300
[Bobby]
I love steak and potatoes.
332
00:11:35,300 --> 00:11:36,467
Who doesn't like
steak and potatoes?
333
00:11:36,467 --> 00:11:38,066
I'm gonna put a spice crust
on the steak
334
00:11:38,066 --> 00:11:39,500
with some
Mediterranean spices.
335
00:11:39,500 --> 00:11:42,667
I'm gonna make a pesto out of
piquillo peppers from Spain,
336
00:11:42,667 --> 00:11:44,867
some pickled shallots,
crispy potatoes
337
00:11:44,867 --> 00:11:46,734
with an anchovy sauce.
338
00:11:47,100 --> 00:11:48,166
[Michael] Anchovies.
339
00:11:48,166 --> 00:11:49,767
-Oh.
-All right.
340
00:11:49,767 --> 00:11:51,600
[Bobby]
I love these flavors.
It really makes
341
00:11:51,600 --> 00:11:54,467
steak and potatoes sing
without masking it.
342
00:11:54,467 --> 00:11:56,567
I have to cook the potatoes,
and it's going to take
a while,
343
00:11:56,567 --> 00:11:58,100
25, 30 minutes at least.
344
00:11:58,100 --> 00:11:59,367
And that's only the beginning.
345
00:11:59,367 --> 00:12:01,000
Adam, what's that?
Are you using a ribeye?
346
00:12:01,000 --> 00:12:03,767
Yes.
My secret for this is
what I baste it in.
347
00:12:03,767 --> 00:12:06,500
So I'm basting the steak
with our normal aromatics,
348
00:12:06,500 --> 00:12:09,100
but then I add some chorizo
to the pan.
349
00:12:09,100 --> 00:12:10,400
Ooh.
350
00:12:10,400 --> 00:12:13,300
[Michael] Ribeye is tender,
but it has great
intermuscular fat.
351
00:12:13,300 --> 00:12:15,867
And then that big cap,
it kind of has everything.
352
00:12:15,867 --> 00:12:16,800
What went in that rump?
353
00:12:16,800 --> 00:12:19,367
Garlic, onion, chili powder,
salt, pepper.
354
00:12:19,367 --> 00:12:21,367
That sounds so good.
355
00:12:21,367 --> 00:12:24,467
Now I'm starting to work on
my piquillo pesto,
piquillo peppers,
356
00:12:24,467 --> 00:12:27,367
pine nuts,
a little bit of honey,
Calabrian chilies.
357
00:12:27,367 --> 00:12:29,567
You can eat this with
the potatoes or with
the steak.
358
00:12:29,567 --> 00:12:30,667
That's what I like about this.
359
00:12:32,200 --> 00:12:33,667
[Adam]
I flip over that steak.
360
00:12:33,667 --> 00:12:36,266
-That crust is perfect.
-[Michael]
The crust looks great.
361
00:12:36,266 --> 00:12:37,367
[Adam] Thank you.
362
00:12:37,367 --> 00:12:39,667
I really like to baste
with chorizo because it adds
363
00:12:39,667 --> 00:12:41,567
another layer of fat,
great flavor,
364
00:12:41,567 --> 00:12:43,300
and we're off to the races.
365
00:12:43,300 --> 00:12:45,934
37 minutes and 30 seconds,
guys.
366
00:12:46,200 --> 00:12:47,567
[all cheering]
367
00:12:47,567 --> 00:12:49,900
Ooh, smelling good over here.
368
00:12:49,900 --> 00:12:51,600
Going with
the power base, huh?
369
00:12:51,600 --> 00:12:52,567
[Adam] That's right.
370
00:12:52,567 --> 00:12:55,367
Chorizo fat, herbs,
poblanos, butter.
371
00:12:55,367 --> 00:12:56,767
All right, Chef.
Beautiful.
372
00:12:56,767 --> 00:12:59,000
-Thank you so much.
-I like what you got going.
373
00:12:59,000 --> 00:13:01,467
[Bobby]
Adam, you know,
he's serious business.
374
00:13:01,467 --> 00:13:02,467
I like where he's going.
375
00:13:02,467 --> 00:13:03,367
What do you got there?
376
00:13:03,367 --> 00:13:05,100
[Bobby] This is a
piquillo pepper pesto.
377
00:13:05,100 --> 00:13:07,166
The anchovies are going to go
in a butter?
378
00:13:07,166 --> 00:13:09,166
I think I'm going to put them
on the potatoes.
379
00:13:09,166 --> 00:13:10,367
Michael, pick him up!
380
00:13:11,367 --> 00:13:13,767
-Get out of here.
-Pick up Bobby Flay right now.
381
00:13:13,767 --> 00:13:15,767
All right, I'll see you later.
382
00:13:15,767 --> 00:13:18,233
Chris and Michael are bugging
the hell out of me.
383
00:13:19,300 --> 00:13:21,767
Hey, Chris,
don't give me any ideas.
384
00:13:21,767 --> 00:13:23,734
[Chris] Uh-oh, man,
I'm an idea guy.
385
00:13:27,567 --> 00:13:29,567
Did you move the olive oil,
you knucklehead?
386
00:13:29,867 --> 00:13:31,467
[laughing]
387
00:13:31,467 --> 00:13:33,000
Michael's stealing my stuff.
388
00:13:33,000 --> 00:13:35,667
He took my knives,
my olive oil, my pepper mill.
389
00:13:35,667 --> 00:13:38,400
It's like the Easter egg hunt
on the set of Beat Bobby Flay.
390
00:13:38,400 --> 00:13:39,867
Bobby, we killing you
over here.
391
00:13:39,867 --> 00:13:41,533
[all laughing]
392
00:13:43,867 --> 00:13:45,700
[Michael] 29 minutes
and 30 seconds, guys.
393
00:13:45,700 --> 00:13:46,867
Adam, what do you have
going there?
394
00:13:46,867 --> 00:13:48,800
Like a salsa verde
kind of situation?
395
00:13:48,800 --> 00:13:51,800
Yeah, but I like to put
a little bit of basil
in there,
396
00:13:51,800 --> 00:13:52,767
white wine vinegar,
397
00:13:52,767 --> 00:13:54,767
dry oregano,
a little bit of chili flake
398
00:13:55,467 --> 00:13:58,567
to go up against
that chorizo ribeye.
399
00:13:58,567 --> 00:14:00,400
Now, Bobby,
you say something delicious.
400
00:14:00,400 --> 00:14:02,100
[all laughing]
401
00:14:02,100 --> 00:14:04,967
I rub my steaks, paprika,
ancho chili powder,
402
00:14:04,967 --> 00:14:07,767
dry mustard, cumin, coriander.
403
00:14:07,767 --> 00:14:09,500
The spice rub is gonna
add flavor,
404
00:14:09,500 --> 00:14:12,600
but it's also gonna help
create a crust on the outside
of the steak.
405
00:14:12,600 --> 00:14:15,433
Should we be worried
that Bobby's just starting
the steak now?
406
00:14:16,166 --> 00:14:17,500
Nah, he'll be okay.
407
00:14:17,500 --> 00:14:19,800
[Adam]
My veggies are really
nice and charred.
408
00:14:19,800 --> 00:14:21,900
I add white wine vinegar,
a little bit of oil,
409
00:14:21,900 --> 00:14:24,400
and fresh cilantro
for my salsa roja.
410
00:14:24,400 --> 00:14:26,567
Adam, so what are you doing
with those potatoes, my boy?
411
00:14:26,567 --> 00:14:29,000
[Adam] So the potatoes are
gonna go into the fryer,
412
00:14:29,000 --> 00:14:32,166
and they're actually gonna
get tossed in the salsa roja.
413
00:14:32,166 --> 00:14:34,000
You should come over
and check it out.
414
00:14:34,000 --> 00:14:35,233
I'm on my way in.
415
00:14:36,100 --> 00:14:38,000
Bobby, I'll get to you
in a second.
416
00:14:38,000 --> 00:14:39,400
-Adam, my boy, Adam!
-What's up, dude?
417
00:14:39,400 --> 00:14:40,900
-How you doing?
-Man, I'm good, bro.
418
00:14:40,900 --> 00:14:42,066
I want to see what
you're doing over here.
419
00:14:42,066 --> 00:14:44,266
-It's looking delicious.
-This is the sauce that
420
00:14:44,266 --> 00:14:46,066
the potatoes are gonna
get tossed in.
421
00:14:47,767 --> 00:14:48,767
Oh, my.
422
00:14:48,767 --> 00:14:51,333
-This is the verde sauce.
-Okay.
423
00:14:53,066 --> 00:14:54,867
-Oh, you have so many flavors.
-I told you.
424
00:14:54,867 --> 00:14:56,100
I think we're going to beat
Bobby with this.
425
00:14:56,100 --> 00:14:58,533
[Adam] Oh, yeah.
I'm not coming all
the way here to lose.
426
00:15:00,367 --> 00:15:01,767
Bobby, you look like
you're trying to cook
427
00:15:01,767 --> 00:15:03,000
to get your family back.
428
00:15:03,000 --> 00:15:05,166
-[laughing]
-What's going on, Bobby?
429
00:15:05,166 --> 00:15:06,800
Want to taste some
red pepper pesto?
430
00:15:06,800 --> 00:15:09,166
-Yeah, I do.
-Right there.
Red pepper pesto.
431
00:15:09,166 --> 00:15:10,166
That is gross.
432
00:15:11,667 --> 00:15:12,767
[Michael] It's probably good.
433
00:15:13,367 --> 00:15:14,700
Yeah, that's good as hell.
434
00:15:14,700 --> 00:15:16,000
[crowd laughing]
435
00:15:16,000 --> 00:15:18,533
We still gonna beat you
and your pants too short.
436
00:15:19,500 --> 00:15:20,567
[Bobby] I know.
437
00:15:20,567 --> 00:15:22,767
Boy, your legs ain't seen
the sun since '85, man.
438
00:15:22,767 --> 00:15:24,367
[all laughing]
439
00:15:24,367 --> 00:15:26,066
Good luck, but not too much.
You know what I'm saying?
440
00:15:26,066 --> 00:15:26,967
[Bobby] Okay.
441
00:15:26,967 --> 00:15:29,133
16 minutes
and 30 seconds, guys.
442
00:15:30,166 --> 00:15:32,467
That boy's ankles are white.
443
00:15:32,467 --> 00:15:35,367
But I would say my boy
Adam's flavors over there,
444
00:15:35,367 --> 00:15:37,867
those sauces are
[kisses] perfect, man.
445
00:15:37,867 --> 00:15:39,867
I just hope he doesn't try
to do too much.
446
00:15:39,867 --> 00:15:41,266
Yeah.
447
00:15:41,266 --> 00:15:43,667
So to cook the perfect steak,
I want to sear it
448
00:15:43,667 --> 00:15:45,600
and get it really crusty
on one side.
449
00:15:45,600 --> 00:15:47,667
I think what he's doing is
there's this famous steakhouse
450
00:15:47,667 --> 00:15:49,300
in Brooklyn called
Peter Luger.
451
00:15:49,300 --> 00:15:51,100
So they get it all seared
and marked.
452
00:15:51,100 --> 00:15:54,266
Then they take it out
and they slice it,
cover it in butter,
453
00:15:54,266 --> 00:15:56,200
and then put it under
the broiler to finish
454
00:15:56,200 --> 00:15:57,400
to the temperature.
455
00:15:57,400 --> 00:15:58,600
-That's why it tastes
so damn good.
-[Michael] Oh, yeah.
456
00:15:58,600 --> 00:15:59,867
It's a Peter Luger trick.
457
00:15:59,867 --> 00:16:02,300
[Adam]
Bobby is a very
seasoned competitor,
458
00:16:02,300 --> 00:16:04,000
but I'm feeling really good.
459
00:16:04,000 --> 00:16:07,200
So we take the rested steaks,
get them into the hot oven.
460
00:16:07,200 --> 00:16:08,867
Now it's about nailing
the temperature.
461
00:16:08,867 --> 00:16:10,967
[Adam]
I want nice medium rare.
462
00:16:10,967 --> 00:16:12,867
[Bobby] I take the potatoes
out of the boiling water,
463
00:16:12,867 --> 00:16:14,467
and I put them into the fryer.
464
00:16:14,467 --> 00:16:16,467
[Michael] Both have potatoes
in the fryer. We'll see.
465
00:16:16,467 --> 00:16:18,567
[Adam] I get my potatoes
out of the fryer.
466
00:16:18,567 --> 00:16:21,166
It's a really nice twist
to have the salsa roja,
467
00:16:21,166 --> 00:16:23,567
giving them some extra flavor.
468
00:16:23,567 --> 00:16:25,467
[Bobby]
The potatoes look good.
They're golden and crispy.
469
00:16:25,467 --> 00:16:28,400
And I season them with some
Parmigiano-Reggiano cheese,
470
00:16:28,400 --> 00:16:30,600
fresh rosemary, salt,
and pepper.
471
00:16:30,600 --> 00:16:32,567
The anchovy sauce is gonna go
on the potatoes.
472
00:16:32,567 --> 00:16:35,567
It has a little mayonnaise,
Dijon mustard,
white wine vinegar,
473
00:16:35,567 --> 00:16:38,066
honey, olive oil,
and crushed anchovies.
474
00:16:38,066 --> 00:16:39,967
Maybe this is
my secret weapon.
475
00:16:39,967 --> 00:16:41,266
Three minutes left.
476
00:16:41,266 --> 00:16:44,166
[Adam]
It's the moment of truth.
It's time to slice the steaks.
477
00:16:44,166 --> 00:16:45,266
[Chris] Look at that.
478
00:16:45,600 --> 00:16:46,567
[Michael] Yeah.
479
00:16:46,567 --> 00:16:48,400
That looks gorgeous to me.
480
00:16:48,400 --> 00:16:50,266
I like how calm my boy is.
481
00:16:50,266 --> 00:16:52,066
He's in control
of his moments.
482
00:16:52,800 --> 00:16:53,767
Oh!
483
00:16:53,767 --> 00:16:55,333
[Chris]
Look at Adam
feeding the people.
484
00:16:56,266 --> 00:16:58,100
Adam, feed him
when you're done.
485
00:16:58,100 --> 00:16:59,000
[Chris] Focus, Adam!
486
00:16:59,000 --> 00:17:01,367
This is game day, baby!
487
00:17:01,367 --> 00:17:03,500
[Adam] I just put down
my salsa verde first,
488
00:17:03,500 --> 00:17:05,800
then we put a ladle of
salsa roja.
489
00:17:05,800 --> 00:17:07,867
Sliced steak,
crowds going wild.
490
00:17:07,867 --> 00:17:10,467
I grab my crispy fried
potatoes.
491
00:17:10,467 --> 00:17:13,000
I take my steaks out of
the salamander,
and they look good.
492
00:17:13,000 --> 00:17:14,667
[Michael]
Pouring that extra butter
on top.
493
00:17:14,667 --> 00:17:16,066
Oh, that's a move.
494
00:17:16,066 --> 00:17:17,300
[Bobby] Potato's next to it.
495
00:17:17,300 --> 00:17:20,567
My piquillo pesto,
some of the anchovy sauce
on the potatoes.
496
00:17:20,567 --> 00:17:22,000
Just need a little bit
for enhancement.
497
00:17:22,000 --> 00:17:23,166
40 seconds.
498
00:17:23,166 --> 00:17:25,667
[Adam]
To pull up that steak,
little bit of orange zest
499
00:17:25,667 --> 00:17:27,166
over the top.
500
00:17:27,166 --> 00:17:29,934
-I almost forgot the shallots.
-Uh-oh, Bobby running.
501
00:17:31,166 --> 00:17:33,000
Oh, you get the pickled onions
on there?
502
00:17:33,000 --> 00:17:38,000
[all] Ten, nine, eight,
seven, six,
503
00:17:38,000 --> 00:17:42,967
five, four, three, two, one.
504
00:17:42,967 --> 00:17:46,767
-You're done. You're done.
-[all cheering]
505
00:17:46,767 --> 00:17:49,100
[Bobby] I think it looks good,
but who knows
if they like gatchos
506
00:17:49,100 --> 00:17:50,867
on potatoes?
Who knows?
507
00:17:51,100 --> 00:17:52,100
Let's go.
508
00:17:52,100 --> 00:17:54,367
Beating Bobby Flay
would mean the world to me,
509
00:17:54,367 --> 00:17:57,033
but I know that he has a lot
of tricks up his sleeves.
510
00:18:01,266 --> 00:18:03,166
Steak and potatoes,
Bobby and Adam.
511
00:18:03,166 --> 00:18:04,367
Congratulations.
512
00:18:04,367 --> 00:18:06,967
Now we'd like you to meet
your judges.
513
00:18:06,967 --> 00:18:11,266
First up, we have TV host
and restaurant reporter
Lauren Scala.
514
00:18:12,166 --> 00:18:16,367
Chef and restaurateur,
Michael Psilakis.
515
00:18:16,367 --> 00:18:20,333
And the executive chef of
The Maiden, Michael Ragussis.
516
00:18:22,467 --> 00:18:24,066
[Michael] All right, guys,
if you could start with
517
00:18:24,066 --> 00:18:25,934
the first steak and potatoes
in front of you.
518
00:18:32,166 --> 00:18:34,567
When it comes to the steak,
I love the flavor.
519
00:18:34,567 --> 00:18:36,100
I really like the rosemary.
520
00:18:36,100 --> 00:18:38,166
I also like the flavor of
the rub.
521
00:18:38,166 --> 00:18:41,300
I think that it could have
been cooked a little bit more.
522
00:18:41,300 --> 00:18:43,967
But to me, the star of
the dish is the potatoes.
523
00:18:43,967 --> 00:18:46,467
They are perfectly cooked.
I love how crispy they are.
524
00:18:46,467 --> 00:18:49,667
Let me tell you, bro,
these potatoes are
sexual, dude.
525
00:18:49,667 --> 00:18:53,100
They are ridiculous.
526
00:18:53,100 --> 00:18:55,667
-You said they sexual.
-[all laughing]
527
00:18:55,667 --> 00:18:57,400
I didn't see that coming
at all.
528
00:18:57,400 --> 00:19:02,367
They way overshadow the steak,
which is undercooked.
529
00:19:02,367 --> 00:19:04,400
But when you take
a little potato,
530
00:19:04,400 --> 00:19:07,000
a little steak,
a little bit of that salsa,
531
00:19:07,000 --> 00:19:10,166
and you take a bite,
it's a good place, bro.
532
00:19:10,166 --> 00:19:12,867
These potatoes,
they're crunchy,
they're salty.
533
00:19:12,867 --> 00:19:14,667
They're, like,
the most perfect potato
534
00:19:14,667 --> 00:19:15,967
I think I've ever had.
535
00:19:16,367 --> 00:19:17,467
The steak, I love it.
536
00:19:17,467 --> 00:19:19,467
I think it has
a ton of flavor,
537
00:19:19,467 --> 00:19:22,066
just if it was not
so underdone.
538
00:19:22,767 --> 00:19:24,533
All right, guys,
switch your plates.
539
00:19:30,400 --> 00:19:31,700
The steak's prepared
really well.
540
00:19:31,700 --> 00:19:32,900
The flavor's really good.
541
00:19:32,900 --> 00:19:34,800
The salsa verde packs a punch.
542
00:19:34,800 --> 00:19:37,867
As far as the potatoes go,
they're a little bit mushy.
543
00:19:37,867 --> 00:19:41,100
That steak
and the salsa verde, so good.
544
00:19:41,100 --> 00:19:42,834
Potatoes, fail.
545
00:19:43,767 --> 00:19:47,066
Soggy, under-seasoned,
underwhelming.
546
00:19:47,066 --> 00:19:49,266
I mean, I'm kind of there
with my fellow judges.
547
00:19:49,266 --> 00:19:51,200
The steak cooked perfectly.
548
00:19:51,200 --> 00:19:53,667
The salsa verde,
knock out of the park.
549
00:19:53,667 --> 00:19:55,667
It is making my mouth happy.
550
00:19:55,667 --> 00:19:58,567
The potatoes, they're muddy.
They're soggy.
551
00:19:58,567 --> 00:20:01,367
With that being said,
it's close.
552
00:20:01,367 --> 00:20:04,100
All right, judges,
let's take a vote.
553
00:20:04,100 --> 00:20:08,166
Taking down Bobby Flay
proves that David to Goliath
can prevail.
554
00:20:08,166 --> 00:20:10,066
It's going to be coming down
to my steak
555
00:20:10,066 --> 00:20:11,734
and Bobby's potatoes.
556
00:20:12,867 --> 00:20:14,967
Okay, looks like
we have a winner.
557
00:20:16,100 --> 00:20:17,734
And the winner is...
558
00:20:19,800 --> 00:20:21,567
Chef Bobby Flay. Damn it.
559
00:20:21,567 --> 00:20:23,000
How does he do it?
560
00:20:23,000 --> 00:20:26,000
-Thought you had
me there, kid.
-I know, it was close.
561
00:20:26,000 --> 00:20:28,300
[Adam] I'm super proud of
what I did today.
562
00:20:28,300 --> 00:20:31,166
I made really great food,
big, bold flavors.
563
00:20:31,166 --> 00:20:32,967
I wouldn't regret anything.
564
00:20:32,967 --> 00:20:36,367
The bite on this one with
the potatoes and the rub
565
00:20:36,367 --> 00:20:38,867
and everything together
is money.
566
00:20:38,867 --> 00:20:41,200
Adam, you took him
to the limit today.
567
00:20:41,200 --> 00:20:43,100
-So great job.
-Thank you.
568
00:20:43,100 --> 00:20:44,433
Good job, Adam.
569
00:20:45,166 --> 00:20:46,367
Thank you, guys.
570
00:20:46,367 --> 00:20:47,867
Hey, Bobby,
you gonna get some sun,
571
00:20:47,867 --> 00:20:49,066
get them ankles some color?
572
00:20:50,100 --> 00:20:52,800
These white ankles,
he runs marathons.
573
00:20:52,800 --> 00:20:55,467
Don't they have sun
in marathons?
574
00:20:55,467 --> 00:20:57,500
Looks like the stakes
have been raised.
575
00:20:57,500 --> 00:20:59,767
[all cheering]