1
00:00:00,667 --> 00:00:01,700
I'm Bobby Flay.

2
00:00:01,700 --> 00:00:03,867
<i>Each week,</i>
<i>one brave chef will try</i>

3
00:00:03,867 --> 00:00:05,500
to take me down in my house.

4
00:00:05,500 --> 00:00:08,567
-This is my show.
-Today it is.
Tomorrow, who knows.

5
00:00:08,567 --> 00:00:10,000
-Ooh.
-Trash talking.

6
00:00:10,000 --> 00:00:12,767
This culinary battle is going
to shake down in two rounds.

7
00:00:12,767 --> 00:00:14,166
<i>Round one, to get to me,</i>

8
00:00:14,166 --> 00:00:16,066
<i>two contenders have to go</i>
<i>through each other</i>

9
00:00:16,066 --> 00:00:18,266
using an ingredient
of my choice.

10
00:00:18,266 --> 00:00:19,500
It's do or die, Bobby.

11
00:00:19,500 --> 00:00:21,300
[Bobby] <i>Two people</i>
<i>that know me well</i>

12
00:00:21,300 --> 00:00:23,467
<i>will decide who's got</i>
<i>the skills to beat me.</i>

13
00:00:23,467 --> 00:00:24,867
Yeah!

14
00:00:24,867 --> 00:00:27,266
[Bobby]
<i>Round two, I go head to head</i>
<i>with the winning contender.</i>

15
00:00:27,266 --> 00:00:28,567
Let's go!

16
00:00:28,567 --> 00:00:30,767
[Bobby]
<i>It's their turn to surprise me</i>
<i>with their signature dish.</i>

17
00:00:30,767 --> 00:00:31,867
What?

18
00:00:31,867 --> 00:00:33,567
-Ah!
-Don't try this at home.

19
00:00:33,567 --> 00:00:35,567
I know you did it, Bobby!

20
00:00:35,567 --> 00:00:36,667
[Bobby] <i>Bottom line?</i>

21
00:00:36,667 --> 00:00:38,200
You're going
to run out of time!

22
00:00:38,200 --> 00:00:40,333
Everyone's out to beat me.

23
00:00:45,567 --> 00:00:47,166
All right, I don't know
what's going to be tougher.

24
00:00:47,166 --> 00:00:49,200
My co-host or my competition,

25
00:00:49,200 --> 00:00:51,900
please welcome
two talented chefs
from both coasts,

26
00:00:51,900 --> 00:00:54,266
Christian Petroni
and Michael Voltaggio.

27
00:00:54,266 --> 00:00:55,634
[audience cheering]

28
00:01:00,600 --> 00:01:02,567
-This guy.
-Roberto.

29
00:01:02,567 --> 00:01:04,100
-What's up, boys?
-How you doing, Bob?

30
00:01:04,100 --> 00:01:06,300
They wanted me to announce you
as the bad boys of cooking,

31
00:01:06,300 --> 00:01:08,467
but I figured, like,
that's so old school.

32
00:01:08,467 --> 00:01:09,767
We want to be
more progressive than that.

33
00:01:09,767 --> 00:01:11,166
-Progressive? Right.
-Yeah.

34
00:01:11,166 --> 00:01:13,400
Tell me about this
Yankee Stadium situation
you got working.

35
00:01:13,400 --> 00:01:15,000
Bobby, I'm all in
on garlic bread.

36
00:01:15,000 --> 00:01:16,600
I've gone full circle
in my career,

37
00:01:16,600 --> 00:01:18,100
and I'm going back
to the things

38
00:01:18,100 --> 00:01:19,367
that truly make people happy.

39
00:01:19,367 --> 00:01:20,467
And the garlic bread's
one of them.

40
00:01:20,467 --> 00:01:22,800
I think it actually sells more
at Yankee Stadium

41
00:01:22,800 --> 00:01:24,500
than Bobby's
booth does, right?

42
00:01:24,500 --> 00:01:26,400
-I'm sure.
-You were just bragging
about the lines back there.

43
00:01:26,400 --> 00:01:28,266
-Tell the truth. He's sitting
right in front of you.
-I'm not looking for trouble.

44
00:01:28,266 --> 00:01:29,567
-[all laughing]
-I'll take it.

45
00:01:29,567 --> 00:01:31,266
-Great company.
-I'm happy for your success.

46
00:01:31,266 --> 00:01:32,367
-Thank you, Bobby.
-It's good.

47
00:01:32,367 --> 00:01:33,667
-You're in that business,
too, right?
-[Michael] I am.

48
00:01:33,667 --> 00:01:34,767
Yeah, I do burgers.

49
00:01:34,767 --> 00:01:37,166
But I'm also
opening restaurants,
which I knew is...

50
00:01:37,166 --> 00:01:39,266
It's like a new concept
for chefs these days.

51
00:01:39,266 --> 00:01:41,400
-[laughs] Keep it going.
-So I'm getting back
in the restaurant business.

52
00:01:41,400 --> 00:01:42,266
We just opened Mammoth.

53
00:01:42,266 --> 00:01:43,767
-We just opened Vegas.
-Fantastic.

54
00:01:43,767 --> 00:01:46,266
-You guys excited
to be here together?
-We're like best friends.

55
00:01:46,266 --> 00:01:48,000
So this is going to be, like,
an easy day at work.

56
00:01:48,000 --> 00:01:49,400
Couple lucky ducks over here.

57
00:01:49,400 --> 00:01:50,667
All right,
let's bring out some chefs.

58
00:01:50,667 --> 00:01:51,734
All right, let's go.

59
00:01:53,266 --> 00:01:55,166
Our first chef
is taking LA by storm

60
00:01:55,166 --> 00:01:56,600
with her Szechuan flavors.

61
00:01:56,600 --> 00:01:57,667
Chef Wendy Zeng.

62
00:01:57,667 --> 00:01:59,800
-[all cheering]
-Yeah!

63
00:01:59,800 --> 00:02:01,667
Oh, you don't have a chance.

64
00:02:01,667 --> 00:02:03,066
-That's her energy.
-You don't have a chance.

65
00:02:03,467 --> 00:02:04,533
She gave you this.

66
00:02:05,066 --> 00:02:06,367
Bobby, our next contender

67
00:02:06,367 --> 00:02:08,767
is also a master
of Chinese cuisine.

68
00:02:08,767 --> 00:02:11,900
He brings Szechuan flavors
to Sin City.

69
00:02:11,900 --> 00:02:13,000
Lanny Chin.

70
00:02:13,000 --> 00:02:14,634
-[all cheering]
-Brought the dice.

71
00:02:17,000 --> 00:02:18,000
[Bobby] Snake eyes.

72
00:02:18,000 --> 00:02:20,166
-Seven out.
-Seven out, uh-oh.

73
00:02:21,200 --> 00:02:22,367
Oh, it's my face on that.

74
00:02:22,367 --> 00:02:23,433
[Christian] Oh, yeah, it is.

75
00:02:25,967 --> 00:02:27,300
Wendy, Lanny,
how you guys doing?

76
00:02:27,300 --> 00:02:28,867
-I feel great.
-What's your goal
this evening?

77
00:02:28,867 --> 00:02:31,367
To take you down
with the heat of my hometown,

78
00:02:31,367 --> 00:02:32,467
Chengdu and Sichuan.

79
00:02:32,467 --> 00:02:33,767
-That's where you were born?
-Mmm-hmm.

80
00:02:33,767 --> 00:02:35,166
Oh, wow.
What's your goal this evening?

81
00:02:35,166 --> 00:02:36,567
I just want to hurt
your feelings.

82
00:02:36,567 --> 00:02:37,467
[all laugh]

83
00:02:37,467 --> 00:02:38,567
[Bobby]
Let me tell you something.

84
00:02:38,567 --> 00:02:39,700
You can definitely beat me,

85
00:02:39,700 --> 00:02:41,166
but hurting my feelings
is very hard.

86
00:02:41,166 --> 00:02:42,567
Here's the way
it's going to work.

87
00:02:42,567 --> 00:02:44,200
I'm going to give you
an ingredient of my choice,

88
00:02:44,200 --> 00:02:46,667
and you must make that
the star of your dish.

89
00:02:47,700 --> 00:02:49,700
Lion's mane mushrooms.

90
00:02:49,700 --> 00:02:50,667
[laughing]

91
00:02:50,667 --> 00:02:52,000
[Michael] Good one.

92
00:02:52,000 --> 00:02:53,300
What happened to that smile?

93
00:02:53,300 --> 00:02:55,700
-Now I'm just thinking.
-I love mushrooms.

94
00:02:55,700 --> 00:02:57,667
[Bobby] Michael and Christian
will taste your dishes,

95
00:02:57,667 --> 00:02:59,000
and they will pick a winner

96
00:02:59,000 --> 00:03:00,767
to take me on
in the second round.

97
00:03:00,767 --> 00:03:02,066
20 minutes on the clock.

98
00:03:02,066 --> 00:03:04,266
Make sure
these lion's mane roar.

99
00:03:04,266 --> 00:03:05,166
[bell dings]

100
00:03:05,166 --> 00:03:06,834
[audience cheering]

101
00:03:11,867 --> 00:03:14,467
-[Michael] These look good.
-They're very fluffy. [laughs]

102
00:03:14,467 --> 00:03:16,900
[Michael]
Yeah, they're known for, like,
their shaggy appearance.

103
00:03:16,900 --> 00:03:19,367
They're sort of meaty, earthy.

104
00:03:19,367 --> 00:03:20,600
You can actually flour these.

105
00:03:20,600 --> 00:03:22,667
They fry up really nice.

106
00:03:22,667 --> 00:03:25,567
And then I'll toss it in,
like, teriyaki glaze.

107
00:03:25,567 --> 00:03:26,600
So you can treat it
like a protein.

108
00:03:26,600 --> 00:03:28,600
-Yeah.
-You can almost
trick people with these.

109
00:03:28,600 --> 00:03:29,767
[Bobby] So what would you do?

110
00:03:29,767 --> 00:03:30,767
-Would you make
a crab cake or something?
-I would.

111
00:03:30,767 --> 00:03:32,100
I mean, in 20 minutes? Yeah.

112
00:03:32,100 --> 00:03:35,000
Right off the bat, I think
of a dish that I make a lot.

113
00:03:35,000 --> 00:03:37,767
<i>I'm making tempura-battered</i>
<i>lion's mane mushrooms</i>

114
00:03:37,767 --> 00:03:41,467
<i>with a sauce of honey,</i>
<i>sambal, and lime juice.</i>

115
00:03:41,467 --> 00:03:42,467
Lanny, what are you making?

116
00:03:42,467 --> 00:03:44,367
I'm making
a little tempura batter

117
00:03:44,367 --> 00:03:45,967
to fry these mushrooms.

118
00:03:45,967 --> 00:03:47,000
Tempura batter? Okay, cool.

119
00:03:47,000 --> 00:03:48,667
<i>I toss the mushrooms</i>
<i>in a little bit of flour,</i>

120
00:03:48,667 --> 00:03:51,300
and then I make a batter
of egg, all-purpose flour,

121
00:03:51,300 --> 00:03:52,767
<i>and soda water.</i>

122
00:03:52,767 --> 00:03:54,266
All right, guys,
let's give it up for Lanny.

123
00:03:54,800 --> 00:03:56,166
[audience applauds]

124
00:03:57,767 --> 00:04:00,667
I was born in Aurora, Ohio,
to a Chinese-American family.

125
00:04:00,667 --> 00:04:01,967
<i>My grandfather was a chef.</i>

126
00:04:01,967 --> 00:04:03,967
<i>I spent a lot of time</i>
<i>in the kitchen with him</i>

127
00:04:03,967 --> 00:04:05,467
and fell in love immediately.

128
00:04:05,467 --> 00:04:07,767
<i>I got my first restaurant job</i>
<i>flipping pizzas,</i>

129
00:04:07,767 --> 00:04:10,367
<i>and I've pretty much</i>
<i>worked in kitchens since.</i>

130
00:04:10,367 --> 00:04:12,667
<i>In 2013,</i>
<i>I found myself working</i>

131
00:04:12,667 --> 00:04:14,567
at the three Michelin star
Alinea in Chicago.

132
00:04:14,567 --> 00:04:16,700
<i>It was difficult,</i>
<i>but it was the most</i>

133
00:04:16,700 --> 00:04:18,266
<i>I've learned</i>
<i>in a year of my life.</i>

134
00:04:18,266 --> 00:04:21,166
Now I'm the
corporate executive chef
for the 8182.

135
00:04:21,166 --> 00:04:22,800
<i>in Las Vegas, Nevada.</i>

136
00:04:22,800 --> 00:04:24,767
I'm here to compete
for my grandfather.

137
00:04:24,767 --> 00:04:26,467
<i>He's the reason</i>
<i>that I'm a chef,</i>

138
00:04:26,467 --> 00:04:28,166
and I'm going
to take home the win.

139
00:04:30,867 --> 00:04:34,467
I know I want to do something
different and not Asian,

140
00:04:34,467 --> 00:04:37,767
<i>so I can show</i>
<i>the range of my cooking.</i>

141
00:04:37,767 --> 00:04:39,100
Hey, Wendy,
what are you making?

142
00:04:39,100 --> 00:04:40,767
-Faux crab cake.
-Smart.

143
00:04:40,767 --> 00:04:42,667
If you look at this and
you start peeling this apart,

144
00:04:42,667 --> 00:04:44,767
-it looks like lump crab meat.
-Right. It does.

145
00:04:44,767 --> 00:04:48,100
<i>I'm making a</i>
<i>lion's mane mushroom</i>
<i>faux crab cake</i>

146
00:04:48,100 --> 00:04:50,166
with chorizo, scallions,

147
00:04:50,166 --> 00:04:51,800
<i>and aji amarillo crema.</i>

148
00:04:51,800 --> 00:04:54,100
Lion's mane is a bit bland,

149
00:04:54,100 --> 00:04:57,667
so you really
need to pair it with big,
bold, beautiful flavors.

150
00:04:57,667 --> 00:04:59,000
We're cheering on Wendy.

151
00:04:59,000 --> 00:05:00,367
[cheering]

152
00:05:03,266 --> 00:05:05,867
<i>My grandpa was a</i>
<i>restaurant owner in China,</i>

153
00:05:05,867 --> 00:05:08,367
and he taught me how to cook
when I was six years old.

154
00:05:08,367 --> 00:05:11,500
<i>When I was 10, my family moved</i>
<i>to Memphis, Tennessee,</i>

155
00:05:11,500 --> 00:05:14,500
where we continued to cook
traditional Sichuan recipes

156
00:05:14,500 --> 00:05:16,767
<i>just to stay close</i>
<i>to our heritage.</i>

157
00:05:16,767 --> 00:05:18,667
I'm not classically trained.

158
00:05:18,667 --> 00:05:21,867
<i>My cooking style</i>
<i>is very eclectic</i>

159
00:05:21,867 --> 00:05:25,667
because I draw influences from
a lot of different cultures.

160
00:05:25,667 --> 00:05:29,166
<i>I want to win this</i>
<i>for my family in China,</i>

161
00:05:29,166 --> 00:05:30,867
<i>especially my grandpa Lee.</i>

162
00:05:30,867 --> 00:05:33,166
Bobby, I know
you can handle your spice,

163
00:05:33,166 --> 00:05:34,667
but I'm here
to bring the heat.

164
00:05:36,266 --> 00:05:37,667
15 minutes, chefs.

165
00:05:37,667 --> 00:05:39,233
[audience applauding]

166
00:05:40,100 --> 00:05:41,667
What's up, Lanny?
So what do you got?

167
00:05:41,667 --> 00:05:44,767
[Lanny]
A little bit of sambal,
honey, and lime juice.

168
00:05:44,767 --> 00:05:47,467
It's kind of my rip
on General Tso's chicken.

169
00:05:47,467 --> 00:05:48,567
I call it
General Chin's chicken.

170
00:05:48,567 --> 00:05:50,500
So you're going to batter this
like you would

171
00:05:50,500 --> 00:05:51,500
a General Tso's chicken.

172
00:05:51,500 --> 00:05:52,867
-Yep.
-Toss it in the glaze.

173
00:05:52,867 --> 00:05:55,200
-Yep. Thank you.
-Nice. Good luck, chef.

174
00:05:55,200 --> 00:05:56,467
[Michael] Wendy,
what do you got in there?

175
00:05:56,467 --> 00:05:58,667
Chorizo, some scallions.

176
00:05:58,667 --> 00:06:00,667
I'm going to put some capers.

177
00:06:00,667 --> 00:06:02,467
After you assemble this,
what's your plan?

178
00:06:02,467 --> 00:06:04,100
Oh, I think I'm just
going to fry it.

179
00:06:04,100 --> 00:06:05,667
I kind of like that idea.
What do you guys think?

180
00:06:05,667 --> 00:06:06,934
[all applaud] Yeah.

181
00:06:07,200 --> 00:06:08,266
Good luck, chef.

182
00:06:08,266 --> 00:06:09,266
Thank you.

183
00:06:09,266 --> 00:06:12,166
I'm making sure
that I get all the flavors

184
00:06:12,166 --> 00:06:14,066
that you would expect
in a crab cake,

185
00:06:14,066 --> 00:06:17,400
panko, eggs, mayo,
Calabrian peppers,

186
00:06:17,400 --> 00:06:19,266
<i>and some seafood seasoning.</i>

187
00:06:19,266 --> 00:06:22,066
So Lanny's got his take
on General Tso's chicken.

188
00:06:22,066 --> 00:06:24,767
Uh, Wendy is actually
making a crab cake.

189
00:06:24,767 --> 00:06:26,100
She still needs to assemble it

190
00:06:26,100 --> 00:06:28,767
and get that done
in less than 12 minutes.

191
00:06:28,767 --> 00:06:30,800
Now it's time to drop
my mushrooms in the fryer.

192
00:06:30,800 --> 00:06:33,900
You got to make sure
that temperature is over 400

193
00:06:33,900 --> 00:06:36,166
<i>or else that batter</i>
<i>can act like a spud</i>

194
00:06:36,166 --> 00:06:37,900
-and suck in that oil.
-Exactly.

195
00:06:37,900 --> 00:06:40,100
We are under 10 minute, chefs.

196
00:06:40,100 --> 00:06:41,600
[audience cheering]

197
00:06:41,600 --> 00:06:45,266
I want to make sure that
my crab cake has a nice crust

198
00:06:45,266 --> 00:06:46,467
<i>when I throw it in the fryer.</i>

199
00:06:46,467 --> 00:06:48,867
So I dip the cakes
in cornstarch.

200
00:06:48,867 --> 00:06:50,967
-[Christian]
Are these spicy, Wendy?
-Oh, yeah.

201
00:06:50,967 --> 00:06:52,266
Chorizo, what else
you got in there?

202
00:06:52,266 --> 00:06:53,667
I got some Calabrian.

203
00:06:53,667 --> 00:06:56,467
So I love that you're throwing
Bobby for a loop,

204
00:06:56,467 --> 00:06:57,967
not showing him
any of your Szechuan tricks.

205
00:06:57,967 --> 00:07:00,467
[Wendy] Yeah, I figured
I'd do something different.

206
00:07:00,467 --> 00:07:01,367
[Christian] Beautiful.

207
00:07:01,367 --> 00:07:03,367
<i>Now I'm mixing</i>
<i>creme fraiche cream,</i>

208
00:07:03,367 --> 00:07:07,600
aji amarillo chili paste,
lemon juice, and honey.

209
00:07:07,600 --> 00:07:11,367
It's going to balance
the spice of the crab cake.

210
00:07:12,000 --> 00:07:13,500
-[Christian] Lanny.
-Yo, yo.

211
00:07:13,500 --> 00:07:16,767
This is actually a version
that I would actually make
for my family.

212
00:07:16,767 --> 00:07:19,166
It lends itself
to so many flavors.
Did you try that sauce?

213
00:07:19,166 --> 00:07:20,667
-Oh, yeah, bro.
-How is it?

214
00:07:20,667 --> 00:07:22,066
Nice and spicy. Beautiful.

215
00:07:22,066 --> 00:07:23,000
[Lanny] Thank you, chef.

216
00:07:23,000 --> 00:07:24,700
Coming up on five minutes.

217
00:07:24,700 --> 00:07:25,967
[audience cheering]

218
00:07:25,967 --> 00:07:26,967
[Lanny] <i>I chuck in</i>
<i>my mushrooms.</i>

219
00:07:26,967 --> 00:07:28,467
They're looking nice
and crispy.

220
00:07:28,467 --> 00:07:29,867
<i>And then I toss them</i>
<i>in the sauce.</i>

221
00:07:29,867 --> 00:07:32,100
-Look at that glaze on that.
-Delicious crab cake. Yeah.

222
00:07:32,100 --> 00:07:34,767
I top them with peanuts
for a little bit of crunch

223
00:07:34,767 --> 00:07:36,600
<i>and green onions.</i>

224
00:07:36,600 --> 00:07:38,967
<i>I pull my crab cakes</i>
<i>out of the fryer,</i>

225
00:07:38,967 --> 00:07:41,800
and they got a really nice
crunchy crust on them.

226
00:07:41,800 --> 00:07:44,567
<i>I start plating</i>
<i>the aji amarillo crema,</i>

227
00:07:44,567 --> 00:07:48,800
a simple Dijon citrusy salad
to bring brightness.

228
00:07:48,800 --> 00:07:51,900
-[all] Ten, nine...
<i>-And then a faux crab cake.</i>

229
00:07:51,900 --> 00:07:55,567
...seven, six, five, four,

230
00:07:55,567 --> 00:07:57,867
three, two, one.

231
00:07:57,867 --> 00:07:59,367
-[bell dings]
-[cheering]

232
00:08:02,166 --> 00:08:05,767
I'm just really happy that
I have a fully composed dish.

233
00:08:05,767 --> 00:08:09,300
I just hope it tastes better
than chef Lanny's.

234
00:08:09,300 --> 00:08:10,467
[Lanny] <i>The flavors are there.</i>

235
00:08:10,467 --> 00:08:11,467
<i>The textures are there.</i>

236
00:08:11,467 --> 00:08:13,166
<i>You know,</i>
<i>Wendy's dish looks great,</i>

237
00:08:13,166 --> 00:08:14,266
but I think I've got her beat.

238
00:08:14,266 --> 00:08:15,767
Oh, we did it.

239
00:08:19,367 --> 00:08:21,867
Bobby, if this round was any
indication of what's to come,

240
00:08:21,867 --> 00:08:22,867
you're in trouble.

241
00:08:22,867 --> 00:08:24,367
But it's all going
to come down to what

242
00:08:24,367 --> 00:08:26,467
each of you chefs did
with the actual lion's mane.

243
00:08:26,467 --> 00:08:28,367
Chef Lanny, tell us
what you made, chef.

244
00:08:28,367 --> 00:08:29,867
It's a play on
General Tso's chicken,

245
00:08:29,867 --> 00:08:31,000
<i>I call it General Chin's.</i>

246
00:08:31,000 --> 00:08:33,367
A little bit
of toasted peanuts
and green onions.

247
00:08:34,867 --> 00:08:37,266
The overall flavor profile,
the look, the feel,

248
00:08:37,266 --> 00:08:39,667
it really does feel
like you're eating
General Tso's chicken.

249
00:08:39,667 --> 00:08:41,000
But the oil wasn't hot enough,

250
00:08:41,000 --> 00:08:42,867
and so it soaked up
a lot of that grease.

251
00:08:42,867 --> 00:08:44,867
And so it kind of has
that donut quality to it

252
00:08:44,867 --> 00:08:46,300
when it's mixed
with the glaze.

253
00:08:46,300 --> 00:08:49,867
The spice, the glaze,
I mean, the crunchiness,

254
00:08:49,867 --> 00:08:52,066
<i>it really hits home for me.</i>

255
00:08:52,066 --> 00:08:54,100
My biggest issue
is actually the vessel.

256
00:08:54,100 --> 00:08:55,900
Give me a big bowl
or a flat plate,

257
00:08:55,900 --> 00:08:57,367
but we want
to be able to get in there

258
00:08:57,367 --> 00:08:59,200
-and just really enjoy this.
-Thank you.

259
00:08:59,200 --> 00:09:00,233
Wendy, talk to me.

260
00:09:00,233 --> 00:09:02,166
What did you make
with the lion's mane mushroom?

261
00:09:02,166 --> 00:09:06,767
Today I have a faux crab cake
with a aji amarillo crema.

262
00:09:08,100 --> 00:09:10,100
The crab cake itself
is incredible.

263
00:09:10,100 --> 00:09:12,367
You put the right ingredients
in there

264
00:09:12,367 --> 00:09:14,100
to bind that
lion's mane together,

265
00:09:14,100 --> 00:09:15,667
and you really nailed
the texture of it.

266
00:09:15,667 --> 00:09:16,667
The greens are nice,

267
00:09:16,667 --> 00:09:18,266
although the sauce
on the bottom

268
00:09:18,266 --> 00:09:19,567
<i>and the way</i>
<i>the greens are dressed,</i>

269
00:09:19,567 --> 00:09:22,100
everything is sort of
like getting saturated.

270
00:09:22,100 --> 00:09:25,266
Wendy, you showed
no restraint on seasoning.

271
00:09:25,266 --> 00:09:28,767
It's a flavor bomb from the
capers to the chorizo.

272
00:09:28,767 --> 00:09:31,200
And I know there's
Calabrian chili in here,

273
00:09:31,200 --> 00:09:32,967
but I'd love some more heat.

274
00:09:32,967 --> 00:09:34,166
Yes, Chef.

275
00:09:35,266 --> 00:09:38,867
[Lanny] <i>I think my chances</i>
<i>at this point are 51 to 49.</i>

276
00:09:38,867 --> 00:09:41,100
It's that close.

277
00:09:41,100 --> 00:09:44,834
And the chef moving on
to beat Bobby tonight is...

278
00:09:47,867 --> 00:09:50,233
-Chef Wendy.
-[all cheering]

279
00:09:51,100 --> 00:09:52,266
<i>I'm really, really bummed,</i>

280
00:09:52,266 --> 00:09:54,667
but her dish
was just a little bit better.

281
00:09:55,567 --> 00:09:56,467
[Michael] Wendy, honestly,

282
00:09:56,467 --> 00:09:58,400
it just came down
to execution.

283
00:09:58,400 --> 00:10:00,266
You really showed us
your range in round one,

284
00:10:00,266 --> 00:10:01,900
and that range
is going to be hard
for Bobby to keep up with

285
00:10:01,900 --> 00:10:04,066
-in round two for sure.
-For sure.

286
00:10:09,100 --> 00:10:11,400
Wendy, how do you feel
about winning round one?

287
00:10:11,400 --> 00:10:12,567
Uh, I feel great.

288
00:10:12,567 --> 00:10:14,700
What are we cooking tonight?
What's your signature dish?

289
00:10:14,700 --> 00:10:17,266
My signature dish is...

290
00:10:19,200 --> 00:10:20,800
Szechuan braised eggplant.

291
00:10:20,800 --> 00:10:22,467
-[all] Ooh.
-[Michael] Uh-oh.

292
00:10:22,467 --> 00:10:24,667
Bob, tell America
what you truly know

293
00:10:24,667 --> 00:10:25,867
about Szechuan cooking.

294
00:10:25,867 --> 00:10:28,000
A little Szechuan,
a little braised,
a little eggplant.

295
00:10:28,000 --> 00:10:29,600
-We're good.
-[all laugh]

296
00:10:29,600 --> 00:10:31,266
45 minutes on the clock.
Go get it.

297
00:10:31,266 --> 00:10:33,033
[audience cheering]

298
00:10:37,266 --> 00:10:39,100
I like this dish
because these flavors

299
00:10:39,100 --> 00:10:41,066
are actually traditionally
for fish cookery.

300
00:10:41,066 --> 00:10:44,567
Yep, ginger, garlic,
soy sauce, scallions.

301
00:10:44,567 --> 00:10:46,200
[Michael] Not to mention
the Szechuan pepper corn.

302
00:10:46,200 --> 00:10:48,367
[Christian]
You really need to know
what you're doing specifically

303
00:10:48,367 --> 00:10:50,400
-with an eggplant, right?
-You got to salt it.

304
00:10:50,400 --> 00:10:51,767
Get some of that moisture out.

305
00:10:51,767 --> 00:10:54,200
Maybe dredge it a little bit
and fry it and then braise it.

306
00:10:54,200 --> 00:10:56,967
Add some shrimp to it,
ground pork,

307
00:10:56,967 --> 00:10:58,800
-tofu is very popular.
-Chinese sausage.

308
00:10:58,800 --> 00:11:00,166
Oh, my God, right?

309
00:11:01,200 --> 00:11:04,100
My signature dish
is Yu Xiang Qiezi,

310
00:11:04,100 --> 00:11:06,967
which is a
Szechuan braised eggplant.

311
00:11:06,967 --> 00:11:10,066
And it goes amazing
on a bed of rice

312
00:11:10,066 --> 00:11:12,266
<i>because of all that</i>
<i>delicious gravy.</i>

313
00:11:12,266 --> 00:11:16,367
<i>In my rice, I'm adding</i>
<i>chicken broth, sesame oil,</i>

314
00:11:16,367 --> 00:11:18,967
ginger, scallions, and garlic.

315
00:11:18,967 --> 00:11:20,367
Why did you choose this dish?

316
00:11:20,367 --> 00:11:22,467
My grandpa actually taught me
how to make it

317
00:11:22,467 --> 00:11:24,600
before we immigrated
to America.

318
00:11:24,600 --> 00:11:26,400
Now you're making it
against our grandpa.

319
00:11:26,400 --> 00:11:28,100
-[audience] Oh!
-[Wendy laughs]

320
00:11:28,100 --> 00:11:29,166
Remember when Michael

321
00:11:29,166 --> 00:11:30,500
used to be on that show,
<i>Triple Threat?</i>

322
00:11:30,500 --> 00:11:31,834
[all laugh]

323
00:11:32,867 --> 00:11:34,734
Remember those days?
That was so fun.

324
00:11:35,767 --> 00:11:37,967
What's Bobby doing with
the water and the eggplant?

325
00:11:37,967 --> 00:11:40,967
<i>I'm going to just soak it</i>
<i>in some salt and some water</i>

326
00:11:40,967 --> 00:11:42,567
just to get some of
the bitterness out.

327
00:11:42,567 --> 00:11:44,300
<i>My dish is</i>
<i>Szechuan braised eggplants</i>

328
00:11:44,300 --> 00:11:45,567
<i>with some shiitake mushrooms.</i>

329
00:11:45,567 --> 00:11:47,367
Bobby, what are you serving
the eggplant with?

330
00:11:47,367 --> 00:11:49,266
[Bobby] Like, anything?
It's eggplant.

331
00:11:49,266 --> 00:11:51,367
I heard her say
Szechuan braised eggplant,

332
00:11:51,367 --> 00:11:52,600
<i>so that's what I'm doing.</i>

333
00:11:52,600 --> 00:11:54,967
I mean, I've made versions of
Asian-style eggplants before,

334
00:11:54,967 --> 00:11:56,200
<i>but this is not going</i>
<i>to be easy for me,</i>

335
00:11:56,200 --> 00:11:58,166
because I don't really
have command of

336
00:11:58,166 --> 00:12:00,567
all these ingredients,
so we'll see.

337
00:12:00,567 --> 00:12:02,900
Now it's time
to work on my eggplants.

338
00:12:02,900 --> 00:12:06,567
I toss them in a colander
and soak them in salt.

339
00:12:06,567 --> 00:12:08,500
-37 minutes, chefs.
-[audience applauds]

340
00:12:08,500 --> 00:12:10,867
<i>This draws out</i>
<i>the excess water</i>

341
00:12:10,867 --> 00:12:13,567
so that they get
that nice supple texture.

342
00:12:13,567 --> 00:12:14,567
Are you keeping
this traditional

343
00:12:14,567 --> 00:12:15,567
the way grandpa used to do it?

344
00:12:15,567 --> 00:12:17,367
I'm doing
a little bit more texture.

345
00:12:17,367 --> 00:12:18,667
Where's the texture
going to come from?

346
00:12:18,667 --> 00:12:20,467
We're going to fry it,
and we're going to just

347
00:12:20,467 --> 00:12:21,667
lay it with the sauce on top.

348
00:12:21,667 --> 00:12:22,767
Not gonna be soggy like his.

349
00:12:22,767 --> 00:12:24,567
Thank you, chef.

350
00:12:24,567 --> 00:12:26,667
I'm going to slice up
some shallots, scallions,

351
00:12:26,667 --> 00:12:28,200
<i>garlic, grate up some ginger.</i>

352
00:12:28,200 --> 00:12:29,967
All right, chef.
What do we got?

353
00:12:29,967 --> 00:12:31,400
We have some eggplant,
and then

354
00:12:31,400 --> 00:12:32,867
I'm going to make
a sauce with, um,

355
00:12:32,867 --> 00:12:35,600
some black vinegar,
soy, some chili oil,

356
00:12:35,600 --> 00:12:37,100
Szechuan peppercorns.

357
00:12:37,100 --> 00:12:39,500
He took all the ingredients,
so if you need anything,

358
00:12:39,500 --> 00:12:41,100
Chef Wendy, it's over here
on Bobby's station.

359
00:12:41,100 --> 00:12:42,266
Oh.

360
00:12:42,266 --> 00:12:43,367
Let's hear it for Wendy.

361
00:12:43,367 --> 00:12:44,567
-32 minutes.
-[audience applauds]

362
00:12:44,567 --> 00:12:46,300
Thank you.

363
00:12:46,300 --> 00:12:49,100
Traditionally,
this dish is fried and
then braised in the sauce.

364
00:12:49,100 --> 00:12:51,000
What Wendy's going to do
is fry the eggplant,

365
00:12:51,000 --> 00:12:53,367
let it keep its texture,
and then glaze it in the sauce

366
00:12:53,367 --> 00:12:54,300
at the last second.

367
00:12:54,300 --> 00:12:55,567
[Christian]
Smart move on her end.

368
00:12:55,567 --> 00:12:58,100
Bobby, you really did take
all my spices.

369
00:12:58,100 --> 00:12:59,000
[all laugh]

370
00:12:59,000 --> 00:13:01,467
I grind up some
whole Szechuan peppercorns

371
00:13:01,467 --> 00:13:04,266
<i>and throw that in the oil</i>
<i>to bloom for my sauce.</i>

372
00:13:04,266 --> 00:13:06,100
My lips are already tingling

373
00:13:06,100 --> 00:13:08,467
when I see
those Szechuan peppercorns.

374
00:13:08,467 --> 00:13:12,700
I add my aromatics
and my two bean pastes.

375
00:13:12,700 --> 00:13:13,900
<i>So the doubanjiang,</i>

376
00:13:13,900 --> 00:13:17,100
it's got a ton of
fermented savory umami flavor,

377
00:13:17,100 --> 00:13:18,266
<i>but it packs the heat.</i>

378
00:13:18,266 --> 00:13:21,767
And the sweet bean paste
leans more on the sweet side.

379
00:13:21,767 --> 00:13:24,467
Then I add chicken stock,
soy sauce,

380
00:13:24,467 --> 00:13:27,166
sugar, black vinegar,
and hoisin.

381
00:13:27,166 --> 00:13:28,100
[Bobby] Okay.

382
00:13:28,100 --> 00:13:29,600
So I'm starting on my sauce.

383
00:13:29,600 --> 00:13:31,400
I have honey, soy sauce,

384
00:13:31,400 --> 00:13:33,467
chili oil,
Szechuan peppercorns.

385
00:13:33,467 --> 00:13:34,567
Bobby, is that gochujang?

386
00:13:34,567 --> 00:13:36,600
Are you making Korean
braised eggplant today, chef?

387
00:13:36,600 --> 00:13:38,100
Why do you have
Korean ingredients on you?

388
00:13:38,100 --> 00:13:39,400
I'm so confused.

389
00:13:39,400 --> 00:13:41,400
He got on a plane
and went to the wrong country.

390
00:13:41,400 --> 00:13:42,600
Mind your business.

391
00:13:42,600 --> 00:13:43,900
<i>Gochujang, I just love it.</i>

392
00:13:43,900 --> 00:13:45,500
I know it's not
traditionally used

393
00:13:45,500 --> 00:13:47,100
<i>in Szechuan style cooking,</i>
<i>of course,</i>

394
00:13:47,100 --> 00:13:49,100
but I really like
the fermentation of it.

395
00:13:49,100 --> 00:13:50,266
It makes everything
taste good.

396
00:13:50,266 --> 00:13:52,767
Wendy, what do you think
about Bobby using gochujang

397
00:13:52,767 --> 00:13:54,000
in his eggplant?

398
00:13:54,000 --> 00:13:55,066
Blasphemy.

399
00:13:55,066 --> 00:13:56,634
-Blasphemy.
-Blasphemy.

400
00:14:02,100 --> 00:14:04,066
Just under 28 minutes, gang.

401
00:14:04,066 --> 00:14:07,266
Pork is traditionally
in the sauce.

402
00:14:07,266 --> 00:14:09,934
<i>It adds body and umami-ness.</i>

403
00:14:11,400 --> 00:14:15,100
Then I add my spicy,
fermented bean paste.

404
00:14:15,100 --> 00:14:17,800
I just love that you're
building such depth of flavor

405
00:14:17,800 --> 00:14:19,066
in the wok alone.

406
00:14:19,066 --> 00:14:21,100
-Would you like to try it?
-[Christian] Yes, Chef.

407
00:14:21,100 --> 00:14:22,300
I mean, give me notes, Coach.

408
00:14:22,300 --> 00:14:23,367
[Christian] Oh, Bob.

409
00:14:23,367 --> 00:14:24,767
What do you think, Coach?

410
00:14:24,767 --> 00:14:26,100
That's where Mama keeps
the cookies, man.

411
00:14:26,100 --> 00:14:27,000
That's good.

412
00:14:27,000 --> 00:14:28,567
You are making me so proud.

413
00:14:28,567 --> 00:14:30,266
Thank you, Chef.

414
00:14:30,266 --> 00:14:32,567
I start my eggplant
with some avocado oil,

415
00:14:32,567 --> 00:14:35,367
<i>just until they get nice</i>
<i>and soft and a little crusty.</i>

416
00:14:35,367 --> 00:14:36,467
Bob, are you going
to use a protein?

417
00:14:36,467 --> 00:14:37,400
Nah, right?

418
00:14:37,400 --> 00:14:38,567
You got a marathon to run.

419
00:14:38,567 --> 00:14:39,867
You're going to want
to weigh yourself down.

420
00:14:39,867 --> 00:14:42,100
-Keeping it vegetarian.
-Yeah, I like that.
Very healthy.

421
00:14:42,100 --> 00:14:43,900
[Christian] All right,
guys, 18 minutes.

422
00:14:43,900 --> 00:14:45,634
[audience cheering]

423
00:14:47,800 --> 00:14:49,867
[Christian] Wendy's sauce,
that can't even be allowed.

424
00:14:49,867 --> 00:14:51,066
It's like too good.

425
00:14:51,066 --> 00:14:52,200
You know
it's going to be too good.

426
00:14:52,200 --> 00:14:53,367
Listen, Bob can cook.

427
00:14:53,367 --> 00:14:54,767
We know he can cook.

428
00:14:54,767 --> 00:14:56,600
-But he can't cook
Chinese food.
-[laughs] But not this.

429
00:14:56,600 --> 00:14:57,967
[Michael] Plus,
where's the texture?

430
00:14:57,967 --> 00:14:59,467
-You know Wendy's
going to have texture
-I don't want to say it.

431
00:14:59,467 --> 00:15:01,367
from frying the eggplant,
texture from the rice.

432
00:15:01,367 --> 00:15:03,700
I'm embarrassed
for Bobby right now.

433
00:15:03,700 --> 00:15:08,367
This dish has a lot of very
nuanced regional ingredients

434
00:15:08,367 --> 00:15:11,066
that I know
Bobby is not familiar with.

435
00:15:11,066 --> 00:15:13,467
Wendy, what was that pepper
you were just cutting up?

436
00:15:13,467 --> 00:15:15,000
[Wendy] Facing heaven peppers.

437
00:15:15,000 --> 00:15:17,100
I actually grow them
in my garden.

438
00:15:17,100 --> 00:15:19,367
They are a Sichuan varietal.

439
00:15:19,367 --> 00:15:21,467
And even though
they pack a heat,

440
00:15:21,467 --> 00:15:23,867
they've got a really nice
fruity side to them.

441
00:15:23,867 --> 00:15:25,467
Hey, Bobby,
what off your station

442
00:15:25,467 --> 00:15:26,500
have you grown yourself?

443
00:15:26,500 --> 00:15:29,300
I fermented this black vinegar
in my backyard.

444
00:15:29,300 --> 00:15:31,300
Nice. [laughs]

445
00:15:31,300 --> 00:15:33,000
<i>Shiitake mushrooms</i>
<i>are going to be interspersed</i>

446
00:15:33,000 --> 00:15:34,266
<i>with the eggplant.</i>

447
00:15:34,266 --> 00:15:36,200
So I'm going to cook them with
some onions, ginger, garlic,

448
00:15:36,200 --> 00:15:37,100
<i>and some of the sauce.</i>

449
00:15:37,100 --> 00:15:40,266
13 minutes
and 30 seconds, chefs.

450
00:15:40,266 --> 00:15:41,200
[audience cheering]

451
00:15:41,200 --> 00:15:43,266
I rinse the salt
off of the eggplant.

452
00:15:43,266 --> 00:15:46,867
<i>And I dredge them</i>
<i>with tapioca and rice flour.</i>

453
00:15:46,867 --> 00:15:48,467
Excuse me, Robert. We're busy.

454
00:15:48,467 --> 00:15:51,467
Both of these
are great flours for frying

455
00:15:51,467 --> 00:15:52,500
because they're light.

456
00:15:52,500 --> 00:15:55,066
So you get
a really nice crispy edge.

457
00:15:55,066 --> 00:15:56,266
-You got a second?
-Sure. What's up?

458
00:15:56,266 --> 00:15:57,667
We just want to take a selfie
with the winner.

459
00:15:57,667 --> 00:15:59,600
[Christian] Well,
you know what? Let's call
him here. Even better.

460
00:15:59,600 --> 00:16:00,567
[Michael] Bobby, you got time?

461
00:16:00,567 --> 00:16:01,867
Let's get Bobby
in the background.

462
00:16:01,867 --> 00:16:03,166
Just to jump in
for a quick photo
with the winner's circle.

463
00:16:03,166 --> 00:16:04,767
All the winners
wear sunglasses.

464
00:16:04,767 --> 00:16:06,634
<i>♪ I don't see no competition ♪</i>

465
00:16:07,266 --> 00:16:09,166
<i>♪ I don't see no competition ♪</i>

466
00:16:10,000 --> 00:16:12,166
Can I have you try this
as well?

467
00:16:14,000 --> 00:16:15,066
-[Michael] You.
-Yeah.

468
00:16:15,066 --> 00:16:16,867
-You.
-I got this one in the bag.

469
00:16:16,867 --> 00:16:18,600
So I combine everything
with our eggplant.

470
00:16:18,600 --> 00:16:19,800
I'm just looking for
a nice consistency

471
00:16:19,800 --> 00:16:21,900
<i>and then some lime juice</i>
<i>for acidity.</i>

472
00:16:21,900 --> 00:16:23,367
Bobby, just take a break
for one second.

473
00:16:23,367 --> 00:16:24,934
-Yeah.
-Just take one quick break.

474
00:16:27,467 --> 00:16:28,367
That's good.

475
00:16:28,367 --> 00:16:30,166
Yo, give me a sandwich
with that, okay?

476
00:16:30,166 --> 00:16:31,066
[all laugh]

477
00:16:31,066 --> 00:16:33,000
Let's hear it
for the winner, Wendy.

478
00:16:33,000 --> 00:16:34,233
[audience cheering]

479
00:16:35,900 --> 00:16:37,767
<i>You know, the eggplant</i>
<i>is a tiny bit slimy</i>

480
00:16:37,767 --> 00:16:38,967
<i>in a way, you know?</i>

481
00:16:38,967 --> 00:16:40,467
So I want something crunchy
when you eat it.

482
00:16:40,467 --> 00:16:41,900
Bobby, what are you making
with the flour?

483
00:16:41,900 --> 00:16:43,600
[Bobby] Uh,
some crispy shallots.

484
00:16:43,600 --> 00:16:45,066
-Texture.
-[Christian] Okay.

485
00:16:45,066 --> 00:16:46,900
-Boring.
-Pfft.

486
00:16:46,900 --> 00:16:49,066
[Wendy] <i>I check</i>
<i>my eggplants in the fryer.</i>

487
00:16:49,066 --> 00:16:51,300
They're looking nice
and crispy.

488
00:16:51,300 --> 00:16:52,867
<i>First, I plate my rice.</i>

489
00:16:52,867 --> 00:16:54,800
And then I plate my eggplant

490
00:16:54,800 --> 00:16:59,066
and make sure that each piece
is covered with sauce.

491
00:16:59,066 --> 00:17:02,800
Then I'm adding
traditional garnishes,
Szechuan peppercorns,

492
00:17:02,800 --> 00:17:05,166
<i>scallion,</i>
<i>facing heaven peppers,</i>

493
00:17:05,166 --> 00:17:07,166
fried garlic,
and toasted sesame seeds.

494
00:17:07,166 --> 00:17:08,300
[Michael] 30 seconds, chefs.

495
00:17:08,300 --> 00:17:10,367
We got to give Bob
a little bit of credit.

496
00:17:10,367 --> 00:17:13,100
Those eggplant right now
look glazed and sticky.

497
00:17:13,100 --> 00:17:15,300
-Tender braised.
-Yeah.

498
00:17:15,300 --> 00:17:16,667
<i>Wendy's serving hers</i>
<i>with rice,</i>

499
00:17:16,667 --> 00:17:18,000
<i>which makes</i>
<i>perfect sense, I guess,</i>

500
00:17:18,000 --> 00:17:19,500
to kind of lap up the sauce.

501
00:17:19,500 --> 00:17:20,667
<i>But I just kept it simple.</i>

502
00:17:20,667 --> 00:17:23,000
<i>Hopefully it doesn't kill</i>
<i>my chances to win this.</i>

503
00:17:23,000 --> 00:17:24,500
How much cilantro and lime

504
00:17:24,500 --> 00:17:26,266
do you see
in Szechuan cooking?

505
00:17:26,266 --> 00:17:27,467
[Christian]
I don't know nothing.

506
00:17:27,467 --> 00:17:29,667
I'm not trying to make
any problems with my boss.

507
00:17:29,667 --> 00:17:30,767
Well, I ain't ever seen it.

508
00:17:30,767 --> 00:17:33,867
[all] Ten, nine, eight,

509
00:17:33,867 --> 00:17:37,000
seven, six, five,

510
00:17:37,000 --> 00:17:41,100
four, three, two, one.

511
00:17:41,100 --> 00:17:42,266
[audience cheering]

512
00:17:44,667 --> 00:17:45,800
Good job.

513
00:17:45,800 --> 00:17:46,867
<i>There's a couple of things</i>

514
00:17:46,867 --> 00:17:48,266
that aren't authentic
to it, for sure.

515
00:17:48,266 --> 00:17:50,500
<i>But I think it tastes</i>
<i>like a good eggplant dish.</i>

516
00:17:50,500 --> 00:17:54,400
[Wendy]
<i>I know that I'm bringing more</i>
<i>authentic flavors than Bobby.</i>

517
00:17:54,400 --> 00:17:56,533
So I'm going to be Bobby.

518
00:17:56,867 --> 00:17:58,166
Good job, team.

519
00:18:01,100 --> 00:18:03,400
Wendy, Chef Bobby,
incredible round.

520
00:18:03,400 --> 00:18:05,667
Now we're going to introduce
you to our judges.

521
00:18:05,667 --> 00:18:09,567
Cookbook author and owner
of Nom Wah, Wilson Tang.

522
00:18:09,567 --> 00:18:12,000
The chef owner of
Border Grill Restaurant Group,

523
00:18:12,000 --> 00:18:13,567
Mary Sue Milliken.

524
00:18:13,567 --> 00:18:16,400
We've got the chef, owner
of East Wind Snack Shop,

525
00:18:16,400 --> 00:18:17,600
Chris Cheung.

526
00:18:17,600 --> 00:18:19,333
[audience applauds]

527
00:18:21,100 --> 00:18:22,967
All right, judges, please try

528
00:18:22,967 --> 00:18:24,367
the first Szechuan
braised eggplant

529
00:18:24,367 --> 00:18:25,333
in front of you.

530
00:18:30,567 --> 00:18:32,400
I think this dish
was really, really good.

531
00:18:32,400 --> 00:18:35,767
It has the texture
of the crispy shallots.

532
00:18:35,767 --> 00:18:38,100
And the scallions
and the cilantro

533
00:18:38,100 --> 00:18:39,266
really added
a lot of brightness.

534
00:18:39,266 --> 00:18:41,900
But the side of rice with this
would be really tasty

535
00:18:41,900 --> 00:18:43,467
to kind of soak up the heat.

536
00:18:43,467 --> 00:18:46,166
I love this dish.
The crunch is great.

537
00:18:46,166 --> 00:18:48,500
And that bright shallot
and cilantro.

538
00:18:48,500 --> 00:18:51,800
And I really love that
the chef chose mushrooms.

539
00:18:51,800 --> 00:18:52,867
I don't miss the meat.

540
00:18:52,867 --> 00:18:55,166
But it might need
just a little bit more spice

541
00:18:55,166 --> 00:18:58,000
to really get that
Szechuan kind of zing.

542
00:18:58,000 --> 00:18:59,166
The crunchiness
of the shallots

543
00:18:59,166 --> 00:19:00,500
off the softness
of the eggplant

544
00:19:00,500 --> 00:19:01,667
made the dish sing.

545
00:19:01,667 --> 00:19:03,600
And I did love the cilantro.

546
00:19:03,600 --> 00:19:05,500
The thing I do have
a problem with

547
00:19:05,500 --> 00:19:07,767
is I like it a little
heavy-handed with the spices.

548
00:19:07,767 --> 00:19:09,567
So a little bit more
Szechuan peppercorns,

549
00:19:09,567 --> 00:19:10,767
a little more chili.

550
00:19:10,767 --> 00:19:12,333
Now we're going
to have you switch plates.

551
00:19:18,667 --> 00:19:20,767
I think the dish
was really well-composed.

552
00:19:20,767 --> 00:19:22,266
I love the fact
that it had rice

553
00:19:22,266 --> 00:19:24,667
to kind of make
the spiciness not as spicy.

554
00:19:24,667 --> 00:19:27,567
I also enjoyed
the ground pork in it.

555
00:19:27,567 --> 00:19:30,166
But I wish the eggplants
were mushy.

556
00:19:30,166 --> 00:19:32,467
These were a little
too crunchy for me.

557
00:19:32,467 --> 00:19:34,867
This dish
actually is fantastic.

558
00:19:34,867 --> 00:19:36,300
<i>The eggplant was fried.</i>

559
00:19:36,300 --> 00:19:39,400
And that adds some crunchy
texture, which is really nice.

560
00:19:39,400 --> 00:19:40,767
The rice is cooked perfectly.

561
00:19:40,767 --> 00:19:43,166
I would just say
that facing heaven chilies

562
00:19:43,166 --> 00:19:44,400
are really strong.

563
00:19:44,400 --> 00:19:47,867
It kind of
blew out the flavors
of the Szechuan peppercorn.

564
00:19:47,867 --> 00:19:50,166
The eggplant, I thought
it was cooked very well.

565
00:19:50,166 --> 00:19:51,367
I love the crunchy texture.

566
00:19:51,367 --> 00:19:53,800
It also had
a really nice depth of flavor

567
00:19:53,800 --> 00:19:55,100
from the addition of the pork.

568
00:19:55,100 --> 00:19:56,200
<i>I really liked the chili.</i>

569
00:19:56,200 --> 00:19:57,800
<i>I really liked</i>
<i>the Szechuan peppercorn.</i>

570
00:19:57,800 --> 00:19:59,200
So for me,
the extra heat would work

571
00:19:59,200 --> 00:20:01,300
because that's what you would
expect from a Szechuan dish.

572
00:20:01,300 --> 00:20:02,767
[Michael] Thank you
for your comments.

573
00:20:02,767 --> 00:20:04,300
I'm going to ask you,
please pick

574
00:20:04,300 --> 00:20:06,600
your favorite
Szechuan braised eggplant.

575
00:20:06,600 --> 00:20:10,867
Not surprisingly, everyone had
different spice tolerance.

576
00:20:10,867 --> 00:20:13,667
You know, in our culture,
you want it to be that spicy.

577
00:20:13,667 --> 00:20:16,266
This decision
was not unanimous.

578
00:20:16,266 --> 00:20:17,667
[Michael] And the winner is...

579
00:20:21,000 --> 00:20:22,367
Somehow it's Bobby Flay.

580
00:20:22,367 --> 00:20:23,533
Whoa.

581
00:20:24,467 --> 00:20:27,367
I give up. I... Some...

582
00:20:27,367 --> 00:20:28,900
<i>I'm a little heartbroken,</i>

583
00:20:28,900 --> 00:20:31,567
but my family
will be very proud of me

584
00:20:31,567 --> 00:20:33,400
<i>for showcasing</i>
<i>Szechuan flavors</i>

585
00:20:33,400 --> 00:20:35,567
in America like this.

586
00:20:35,567 --> 00:20:37,200
[Wilson] It was definitely
the crispy shallots.

587
00:20:37,200 --> 00:20:38,367
Those really did it for me.

588
00:20:38,367 --> 00:20:41,900
It added the texture component
that kind of blew me away.

589
00:20:41,900 --> 00:20:43,166
Thank you. Thanks, Chef.

590
00:20:43,166 --> 00:20:44,433
See you in LA.

591
00:20:46,166 --> 00:20:48,166
I guess Bobby's like
the winner here.

592
00:20:48,166 --> 00:20:50,000
He'll never be as cool
as me and you.

593
00:20:50,000 --> 00:20:51,467
-He's not in the club.
-He wishes, bro.

594
00:20:51,467 --> 00:20:54,000
One day. One day you'll get
your own glasses, Bobby.

595
00:20:54,000 --> 00:20:55,567
I can't believe I Szech-won.

596
00:20:55,567 --> 00:20:57,000
-[cheering]
-[laughing]