1
00:00:01,900 --> 00:00:04,500
I'm Bobby Flay.
Each week, one brave chef
will try to take me down
2
00:00:04,500 --> 00:00:07,000
-in my house.
This is my show.
-Today it is.
3
00:00:07,000 --> 00:00:09,667
-Tomorrow, who knows?
-Trash talking.
4
00:00:09,667 --> 00:00:12,767
This culinary battle is going
to shake down in two rounds.
5
00:00:12,767 --> 00:00:14,266
Round one, to get to me,
6
00:00:14,266 --> 00:00:18,400
two contenders have
to go through each other using
an ingredient of my choice.
7
00:00:18,400 --> 00:00:19,567
It's do or die, Bobby.
8
00:00:19,567 --> 00:00:21,967
Two people that know me well
will decide
9
00:00:21,967 --> 00:00:23,500
who's got the skills
to beat me.
10
00:00:23,500 --> 00:00:24,634
Yeah!
11
00:00:24,634 --> 00:00:26,900
Round two, I go head-to-head
with the winning contender.
12
00:00:26,900 --> 00:00:28,033
Let's go!
13
00:00:28,033 --> 00:00:31,000
It's their turn to surprise me
with their signature dish.
14
00:00:31,000 --> 00:00:32,467
-What?
-Oh!
15
00:00:32,467 --> 00:00:33,500
Don't try this at home.
16
00:00:33,500 --> 00:00:36,000
[Sunny] I know
you did it, Bobby!
17
00:00:36,000 --> 00:00:38,667
-Bottom line...
-You're gonna run out of time!
18
00:00:38,667 --> 00:00:40,166
Everyone's out to beat me.
19
00:00:43,867 --> 00:00:46,700
All right. Let's do this.
20
00:00:46,700 --> 00:00:49,066
I need all of you to invest
in my win tonight,
21
00:00:49,066 --> 00:00:51,033
because the Sharks
are circling.
22
00:00:51,667 --> 00:00:53,500
[woman] Three, two, one.
23
00:00:53,500 --> 00:00:55,400
Please welcome
Chef Michael Symon,
24
00:00:55,400 --> 00:00:58,533
and from Shark Tank,
Investor Robert Herjavec.
25
00:00:59,400 --> 00:01:00,433
Yes.
26
00:01:01,800 --> 00:01:04,000
-I'm betting it all.
-Yes, all in.
27
00:01:04,000 --> 00:01:05,200
All in.
28
00:01:05,200 --> 00:01:06,767
-Thank you so much
for being here.
-Thank you for having me.
29
00:01:06,767 --> 00:01:08,500
You must get pitched
constantly, right?
30
00:01:08,500 --> 00:01:10,100
Yeah, people come up
with crazy ideas.
31
00:01:10,100 --> 00:01:11,266
-Yeah.
-You should pitch him.
32
00:01:11,266 --> 00:01:13,667
He... Bobby, you know, other
than being a chef,
33
00:01:13,667 --> 00:01:15,266
he has a lot of, like,
little side businesses.
34
00:01:15,266 --> 00:01:16,867
-Well...
-He's got, like,
35
00:01:16,867 --> 00:01:18,634
-cat food lines.
-I'm in the cat food company.
36
00:01:18,800 --> 00:01:19,700
I do.
37
00:01:19,700 --> 00:01:22,800
Tell me, why would I buy
your cat food?
38
00:01:22,800 --> 00:01:29,300
Well, first of all,
our approach is,
number one, um...
39
00:01:29,300 --> 00:01:31,100
I've been feeding,
I've been helping people.
40
00:01:31,100 --> 00:01:33,767
-Gosh, you're doing
such a great job.
-Like, I'm...
41
00:01:35,266 --> 00:01:36,266
Switch seats with me
real quick.
42
00:01:36,266 --> 00:01:37,367
Just switch seats.
43
00:01:37,367 --> 00:01:39,300
-I'm going to show you
how this works.
-[all laughing]
44
00:01:39,300 --> 00:01:42,100
I have had cats
my entire life.
45
00:01:42,100 --> 00:01:44,066
-Okay.
-I am one of the greatest
chefs in America.
46
00:01:44,066 --> 00:01:46,200
-I'm Bobby Flay.
-Wow.
47
00:01:46,200 --> 00:01:50,767
I wanted to use my skill as
a chef to create a cat food.
48
00:01:50,767 --> 00:01:52,066
Hang on.
49
00:01:52,066 --> 00:01:54,166
Sorry, Bobby.
That was a much better pitch.
50
00:01:54,166 --> 00:01:56,300
-I'm in.
-There you go.
51
00:01:56,300 --> 00:01:58,967
-[all clapping]
-[laughs]
52
00:01:58,967 --> 00:02:00,567
[Bobby] All right,
let's bring out some chefs.
53
00:02:00,567 --> 00:02:03,000
This contender has gone viral.
54
00:02:03,000 --> 00:02:06,867
-Her four million followers
have crowned her
-Wow.
55
00:02:06,867 --> 00:02:09,000
the potato queen.
56
00:02:09,000 --> 00:02:12,834
From Birmingham, England,
Poppy O'Toole.
57
00:02:13,300 --> 00:02:15,834
[all cheering]
58
00:02:18,467 --> 00:02:20,033
That's some entrance.
59
00:02:22,367 --> 00:02:25,000
Bobby, our next contender,
moved across the pond
60
00:02:25,000 --> 00:02:26,166
six years ago.
61
00:02:26,166 --> 00:02:29,367
Here to say cheerio
to you, Bobby Flay,
62
00:02:29,367 --> 00:02:31,467
it's Chef Joel Childs.
63
00:02:31,467 --> 00:02:34,467
-[all cheering]
-Whoo!
64
00:02:34,467 --> 00:02:38,467
[exclaims] Come on!
I'm coming for you.
65
00:02:40,867 --> 00:02:42,467
Poppy, Joel, welcome.
66
00:02:42,467 --> 00:02:43,467
Here's the way
it's going to work.
67
00:02:43,467 --> 00:02:45,166
I'm going to give you
an ingredient of my choice,
68
00:02:45,166 --> 00:02:47,667
and you must make
that ingredient the star
of your dish.
69
00:02:47,667 --> 00:02:49,700
Poppy, I know you're hoping
for a potato.
70
00:02:49,700 --> 00:02:51,500
My fingers are crossed
for just a potato.
71
00:02:51,500 --> 00:02:54,200
But I wouldn't do that
to Joel, because
that would be unfair.
72
00:02:54,200 --> 00:02:55,333
Let's see what we got here.
73
00:02:55,767 --> 00:02:57,634
That ingredient is...
74
00:02:59,500 --> 00:03:00,734
fresh cod.
75
00:03:01,100 --> 00:03:04,066
-Ooh. Okay.
-Ooh.
76
00:03:04,700 --> 00:03:06,767
-Nice.
-How do you feel about this?
77
00:03:06,767 --> 00:03:07,867
-Yeah, confident.
-Yeah.
78
00:03:07,867 --> 00:03:09,100
-Really good.
-He's got it.
79
00:03:09,100 --> 00:03:10,567
I think we should be
all right, but I'm worried
80
00:03:10,567 --> 00:03:12,567
we will go both
for fish and chips.
81
00:03:12,567 --> 00:03:13,767
Or maybe you'll go in
a different direction.
82
00:03:13,767 --> 00:03:14,634
I'm going to try.
83
00:03:14,634 --> 00:03:16,266
All right, guys, 20 minutes
on the clock.
84
00:03:16,266 --> 00:03:18,767
We got to impress this shark
with this fish.
85
00:03:18,767 --> 00:03:21,166
-[bell dings]
-[all cheering]
86
00:03:23,567 --> 00:03:26,767
Cod is a very meaty
white fish.
87
00:03:26,767 --> 00:03:28,266
Probably the most popular fish
88
00:03:28,266 --> 00:03:29,900
when it comes to
fish and chips.
89
00:03:29,900 --> 00:03:32,400
Oh, look at Poppy. She's going
right to the potatoes.
90
00:03:32,400 --> 00:03:33,867
Poppy, what are you making?
91
00:03:33,867 --> 00:03:38,000
A spiced cod with potatoes
and spinach
92
00:03:38,000 --> 00:03:39,367
and maybe a bit of
pickled carrot.
93
00:03:39,367 --> 00:03:40,467
Wow!
94
00:03:40,467 --> 00:03:42,867
I'm making a bit of a play
on fish and chips.
95
00:03:42,867 --> 00:03:44,700
I've been inspired
by Indian cuisine.
96
00:03:44,700 --> 00:03:47,567
I'm gonna mix a nice little
marinade to coat that cod.
97
00:03:47,567 --> 00:03:49,200
What have I got in already?
98
00:03:49,200 --> 00:03:53,100
Some onion granules,
some garlic granules,
curry powder.
99
00:03:53,100 --> 00:03:56,200
Then I've got a pan on hot for
these potatoes, bit of butter.
100
00:03:56,200 --> 00:03:59,367
I can't risk serving less
than perfect potatoes
101
00:03:59,367 --> 00:04:00,266
in this competition.
102
00:04:00,266 --> 00:04:01,767
♪ Watch me do what I do ♪
103
00:04:01,767 --> 00:04:03,000
I've been a chef
for ten years,
104
00:04:03,000 --> 00:04:05,967
but when the pandemic hit,
I was out of a job,
105
00:04:05,967 --> 00:04:09,100
so I decided to cook
my favorite food, potatoes.
106
00:04:09,100 --> 00:04:11,867
Four million followers
later, me and my tater tots
107
00:04:11,867 --> 00:04:14,100
are taking over
everywhere. [laughs]
108
00:04:14,100 --> 00:04:15,567
♪ One, two, three ♪
109
00:04:15,567 --> 00:04:18,266
But when you're a content
creator, a lot of the time
110
00:04:18,266 --> 00:04:20,767
you're getting told that
you're mediocre.
111
00:04:20,767 --> 00:04:22,900
I'm here to prove everybody
wrong tonight.
112
00:04:22,900 --> 00:04:25,467
I'm the potato queen,
and tonight, Bobby,
113
00:04:25,467 --> 00:04:28,266
I'm ready to reign supreme.
114
00:04:28,266 --> 00:04:29,800
Joel, what are you gonna make?
115
00:04:29,800 --> 00:04:32,467
I think I'm gonna steam
the cod, kind of get away
116
00:04:32,467 --> 00:04:33,500
from the fish and chips.
117
00:04:33,500 --> 00:04:34,533
[Michael] Sounds fun.
118
00:04:34,533 --> 00:04:36,567
[Joel] I love to combine
British and American food,
119
00:04:36,567 --> 00:04:38,867
so I'm making steamed cod
120
00:04:38,867 --> 00:04:42,800
with a ponzu apple mango
pomegranate salsa.
121
00:04:42,800 --> 00:04:46,467
[Michael] He's tying off
his cod so it cooks
very evenly.
122
00:04:46,467 --> 00:04:47,700
-Smart.
-Wow.
123
00:04:47,700 --> 00:04:50,467
I seasoned my cod
just with a little bit
of salt and pepper
124
00:04:50,467 --> 00:04:54,200
because I am wanting the salsa
to be the main flavor profile.
125
00:04:54,200 --> 00:04:56,000
So he is steaming it
in a bamboo steamer.
126
00:04:56,000 --> 00:04:58,266
-Mm-hmm. Bamboo steamer?
-Yeah.
127
00:04:58,266 --> 00:04:59,266
I'm already impressed.
128
00:04:59,266 --> 00:05:00,667
♪ Game time ♪
129
00:05:00,667 --> 00:05:03,000
I worked in various kitchens
throughout the British Isles.
130
00:05:03,000 --> 00:05:06,467
But in 2017, I moved out
to Washington State.
131
00:05:06,467 --> 00:05:08,400
I'm the executive
chef of 1611,
132
00:05:08,400 --> 00:05:09,967
a high-end steak restaurant.
133
00:05:09,967 --> 00:05:12,867
When people think
about British food,
they think it's bland.
134
00:05:12,867 --> 00:05:16,000
But if I can come in
and use it to beat Bobby Flay,
135
00:05:16,000 --> 00:05:17,500
that would be a huge triumph.
136
00:05:17,500 --> 00:05:19,900
15 minutes
and 30 seconds, guys.
137
00:05:19,900 --> 00:05:21,867
[all cheering]
138
00:05:22,367 --> 00:05:23,367
Hello, chef.
139
00:05:23,367 --> 00:05:25,000
So how are you going
to cook the fish?
140
00:05:25,000 --> 00:05:27,800
Pan-roast it with a lot of
delicious butter in the pan.
141
00:05:27,800 --> 00:05:29,700
We've got some spices in here
to go with the fish.
142
00:05:29,700 --> 00:05:30,834
[Michael] I like that.
143
00:05:30,834 --> 00:05:33,300
When I think of England
and London, I think of
Indian food
144
00:05:33,300 --> 00:05:35,200
equally as much as I think
of fish and chips.
145
00:05:35,200 --> 00:05:36,367
-Exactly.
-I like it.
146
00:05:36,367 --> 00:05:38,834
I'm ready to eat some
delicious food.
147
00:05:39,166 --> 00:05:40,400
So, ponzu.
148
00:05:40,400 --> 00:05:41,367
-Yeah.
-Okay.
149
00:05:41,367 --> 00:05:42,667
Get a little bit
of a saltiness,
150
00:05:42,667 --> 00:05:44,700
-acidity, and everything.
-Love it.
151
00:05:44,700 --> 00:05:46,867
For my salsa,
chop up shallots,
152
00:05:46,867 --> 00:05:49,667
red pepper, mango, lime juice,
153
00:05:49,667 --> 00:05:52,200
lemon juice, soy ponzu,
a Granny Smith apple,
154
00:05:52,200 --> 00:05:53,567
and a pomegranate.
155
00:05:53,567 --> 00:05:56,367
Joel seems super comfortable.
I mean, like,
a lot of finesse.
156
00:05:56,367 --> 00:05:59,066
I feel like Joel is too calm.
157
00:05:59,066 --> 00:06:01,400
-No such thing.
-[all laughing]
158
00:06:01,400 --> 00:06:02,400
Pickle.
159
00:06:02,400 --> 00:06:04,266
Poppy's running around
a little bit more.
160
00:06:04,266 --> 00:06:07,266
I think her dish,
if she can get
everything done,
161
00:06:07,266 --> 00:06:10,367
-it's gonna be big on flavor.
-Panicking.
162
00:06:10,367 --> 00:06:11,967
So I'm making a quick
pickled carrot
163
00:06:11,967 --> 00:06:14,000
with some vinegar
and the sugar.
164
00:06:14,000 --> 00:06:16,567
That will just add a lovely
bit of crunch and flavor.
165
00:06:16,567 --> 00:06:17,967
-How you doing, Chef?
-I'm good.
166
00:06:17,967 --> 00:06:19,834
-How are you doing?
-Uh...
167
00:06:20,400 --> 00:06:21,867
Seven minutes, guys.
168
00:06:21,867 --> 00:06:23,800
-[all cheering]
-How are you going?
169
00:06:23,800 --> 00:06:24,867
-Pretty good.
-Yeah?
170
00:06:24,867 --> 00:06:25,767
Yeah.
171
00:06:25,767 --> 00:06:27,567
-Why are you so calm?
-I don't know.
172
00:06:27,567 --> 00:06:29,000
-This is my world, I guess.
-Yeah?
173
00:06:29,000 --> 00:06:30,100
That looks incredible.
174
00:06:30,100 --> 00:06:31,166
-Thank you.
-Incredible.
175
00:06:31,166 --> 00:06:32,166
Keep going.
176
00:06:32,567 --> 00:06:34,367
-Hello, Poppy.
-Hello.
177
00:06:34,367 --> 00:06:36,100
I do love potatoes.
178
00:06:36,100 --> 00:06:38,100
How do you feel about
beating Joel?
179
00:06:38,100 --> 00:06:40,900
I really like Joel,
so I'll be quite sad.
180
00:06:40,900 --> 00:06:42,500
I hope you do really well.
181
00:06:42,500 --> 00:06:45,066
-I hope you do well, too.
-You guys are so British.
182
00:06:46,667 --> 00:06:48,100
Four minutes left.
183
00:06:48,100 --> 00:06:49,967
I am fully running out
of time.
184
00:06:49,967 --> 00:06:52,767
Cod's going in the pan,
and then I'm going
to start basting.
185
00:06:52,767 --> 00:06:55,400
Fish is cooked really well,
so pick up the cod
186
00:06:55,400 --> 00:06:56,867
and place it on top of
the salsa.
187
00:06:56,867 --> 00:06:58,600
-Joel's starting to plate.
-Come on, Poppy.
188
00:06:58,600 --> 00:07:00,400
You don't want
that long ride back
to Birmingham
189
00:07:00,400 --> 00:07:02,600
not finishing the dish.
190
00:07:02,600 --> 00:07:05,367
-30 seconds.
-A little bit of the potato
and spinach at the bottom,
191
00:07:05,367 --> 00:07:08,166
and that beautiful cod
and the pickled carrots.
192
00:07:08,166 --> 00:07:11,200
I garnish it with a bit of
grated lemon zest and walnut.
193
00:07:11,200 --> 00:07:12,767
-[Bobby] ...seven...
-I'm just going to garnish
194
00:07:12,767 --> 00:07:14,166
with a little bit
of micro herb.
195
00:07:14,166 --> 00:07:18,367
-...four, three, two, one.
-[bell dings]
196
00:07:18,367 --> 00:07:20,333
[all cheering]
197
00:07:21,200 --> 00:07:23,200
-Good job, chef.
-Thank you.
198
00:07:23,200 --> 00:07:24,367
I'm definitely
feeling relaxed,
199
00:07:24,367 --> 00:07:25,567
but I'm also feeling nervous.
200
00:07:25,567 --> 00:07:27,867
And just the respect
that I have for Poppy's dish,
201
00:07:27,867 --> 00:07:28,800
it's anyone's game.
202
00:07:28,800 --> 00:07:30,867
-Good job, chef.
-Thank you.
203
00:07:30,867 --> 00:07:33,867
I can't believe I've done it.
And I'm quite proud of myself.
204
00:07:33,867 --> 00:07:36,367
Secretly, I think I've won it.
205
00:07:42,100 --> 00:07:44,467
All right, you guys,
so Bobby likes to think
of himself as a top lad,
206
00:07:44,467 --> 00:07:47,100
but we are hoping
that one of you two
207
00:07:47,100 --> 00:07:49,100
could make mincemeat
out of him.
208
00:07:49,100 --> 00:07:50,667
[all laughing]
209
00:07:50,667 --> 00:07:51,567
Terrible.
210
00:07:51,567 --> 00:07:53,367
Chef Poppy, tell us
what you made.
211
00:07:53,367 --> 00:07:57,033
So you've got a spiced cod
with some sauteed potatoes
212
00:07:57,033 --> 00:07:58,567
and some pickled carrots
on top.
213
00:07:58,567 --> 00:08:00,634
First off, the cod's
perfectly cooked.
214
00:08:00,767 --> 00:08:01,734
Yes.
215
00:08:01,734 --> 00:08:03,600
I love the pickled
carrots on top.
216
00:08:03,600 --> 00:08:06,767
That curried brown butter
in there is really delightful.
217
00:08:06,767 --> 00:08:08,300
But cod is a richer fish,
218
00:08:08,300 --> 00:08:11,033
and then the butter base,
like that little hit of acid,
219
00:08:11,033 --> 00:08:13,367
I think would have just
really elevated it.
220
00:08:13,367 --> 00:08:17,300
First of all, Poppy, I love
the spice on the fish.
221
00:08:17,300 --> 00:08:19,867
And of course,
the potatoes are incredible.
222
00:08:19,867 --> 00:08:21,667
But you didn't give me
enough potatoes.
223
00:08:21,667 --> 00:08:23,867
You are the potato queen,
and you went cheap
224
00:08:23,867 --> 00:08:25,834
-on the potatoes.
-[all laughing]
225
00:08:26,367 --> 00:08:27,867
Joel, tell us what you made.
226
00:08:27,867 --> 00:08:30,266
I poached the cod,
and it has an apple,
227
00:08:30,266 --> 00:08:33,667
pomegranate, mango,
yuzu, ponzu, salsa.
228
00:08:33,667 --> 00:08:36,367
Once again, the cod
is cooked perfect,
229
00:08:36,367 --> 00:08:39,867
but the fish could use
a touch more seasoning.
230
00:08:39,867 --> 00:08:41,100
Okay.
231
00:08:41,100 --> 00:08:45,367
Joel, the sauce,
the different tastes just work
so well together,
232
00:08:45,367 --> 00:08:48,033
and I find it amplifies
the cod.
233
00:08:48,033 --> 00:08:50,367
But I do agree with Michael,
234
00:08:50,367 --> 00:08:52,567
maybe a little more spice
to it.
235
00:08:52,567 --> 00:08:53,433
Okay.
236
00:08:53,433 --> 00:08:54,934
This is going to be
a really hard decision
237
00:08:54,934 --> 00:08:57,400
because these are
probably the two
238
00:08:57,400 --> 00:09:00,200
best 20-minute dishes that
I've had since
239
00:09:00,200 --> 00:09:01,767
-I've been on the show.
-Wow.
240
00:09:01,767 --> 00:09:02,967
Thank you.
241
00:09:02,967 --> 00:09:05,200
I am shaking in my boots.
242
00:09:05,200 --> 00:09:06,266
Oh, I don't know.
243
00:09:06,266 --> 00:09:08,100
I don't know what's
going to happen.
244
00:09:08,100 --> 00:09:12,900
The chef moving forward
to beat Bobby is...
245
00:09:15,767 --> 00:09:17,033
is Chef Poppy.
246
00:09:17,033 --> 00:09:20,100
-[all cheering]
-Good job.
247
00:09:22,100 --> 00:09:24,600
[Joel] I'm definitely
disappointed, but the fact
248
00:09:24,600 --> 00:09:28,367
that Poppy and I were able
to put out two of the best
dishes in the first round
249
00:09:28,367 --> 00:09:29,533
is just really humbling.
250
00:09:31,834 --> 00:09:34,266
Poppy, your dish was just
a little more craveable,
251
00:09:34,266 --> 00:09:37,266
and I think you're gonna
bring the flavor against
252
00:09:37,266 --> 00:09:38,266
the flavor king.
253
00:09:38,266 --> 00:09:40,100
-You're in trouble, Bobby.
-I'm ready.
254
00:09:40,100 --> 00:09:41,667
[laughs]
255
00:09:45,166 --> 00:09:47,900
All right, Potato Queen,
what is your signature dish?
256
00:09:48,367 --> 00:09:50,734
My signature dish is...
257
00:09:52,266 --> 00:09:54,467
-bangers and mash.
-Oh.
258
00:09:54,467 --> 00:09:57,200
-[all laughing]
-I love!
259
00:09:57,200 --> 00:09:59,867
Well done, well done.
Bangers and mash.
260
00:09:59,867 --> 00:10:01,166
Sausage and potatoes.
261
00:10:01,166 --> 00:10:03,367
I love bangers and mash.
262
00:10:03,367 --> 00:10:05,767
All right so we have
three experts
263
00:10:05,767 --> 00:10:08,266
that are going to do
a blind taste test.
264
00:10:08,266 --> 00:10:11,967
45 minutes on the clock
and your time starts now!
265
00:10:11,967 --> 00:10:13,834
[all cheering]
266
00:10:16,266 --> 00:10:17,767
Bangers and mash, basically,
267
00:10:17,767 --> 00:10:19,767
is sausage
with whipped potato.
268
00:10:19,767 --> 00:10:22,367
Is it always pork sausage?
269
00:10:22,967 --> 00:10:24,200
That is a good question.
270
00:10:24,200 --> 00:10:25,934
Poppy, traditional bangers
and mash,
271
00:10:25,934 --> 00:10:28,500
-always a pork
sausage, correct?
-Yes.
272
00:10:28,500 --> 00:10:30,967
Why did you choose this dish
to beat Bobby?
273
00:10:30,967 --> 00:10:32,367
First of all, mashed potatoes.
274
00:10:32,367 --> 00:10:34,266
I know that my mash
is delicious.
275
00:10:34,266 --> 00:10:37,567
And I thought bangers
would be just a really good,
276
00:10:37,567 --> 00:10:40,867
fun thing to make
and see Bobby sweat over
some sausages.
277
00:10:40,867 --> 00:10:44,600
-[all laughing]
-[laughs mockingly]
278
00:10:44,600 --> 00:10:47,033
Beating Bobby Flay with
my bangers and mash
279
00:10:47,033 --> 00:10:49,567
will prove that I am
the ultimate potato
280
00:10:49,567 --> 00:10:52,166
and now
sausage queen. [laughs]
281
00:10:52,166 --> 00:10:55,667
So, my version of bangers
and mash is an apple
282
00:10:55,667 --> 00:10:58,000
and pork sausage,
honey mustard mash,
283
00:10:58,000 --> 00:11:00,567
and a rich and sticky
onion gravy.
284
00:11:00,567 --> 00:11:02,667
I'm not going traditional
with this dish.
285
00:11:02,667 --> 00:11:05,100
I'm making bangers
and mash with harissa sauce,
286
00:11:05,100 --> 00:11:07,066
shallot, and date mostarda.
287
00:11:07,066 --> 00:11:09,100
So, more
Mediterranean flavors.
288
00:11:09,100 --> 00:11:11,166
Bobby, why do some potatoes
have skins,
289
00:11:11,166 --> 00:11:12,300
some don't have skins?
290
00:11:12,300 --> 00:11:14,033
I'm making a couple
of different versions.
291
00:11:14,033 --> 00:11:15,567
I'm gonna make classic
mashed potatoes,
292
00:11:15,567 --> 00:11:17,166
and I'm gonna make
some crispy potatoes
293
00:11:17,166 --> 00:11:20,166
with the skin on,
because that actually
is going to make it crispier.
294
00:11:21,300 --> 00:11:22,567
[Robert] Look at Poppy go.
295
00:11:22,567 --> 00:11:24,166
Wow, that's a lot of onion.
296
00:11:24,166 --> 00:11:25,834
In Britain, this is
traditionally served with,
297
00:11:25,834 --> 00:11:27,100
like, an onion gravy.
298
00:11:27,100 --> 00:11:28,467
Next, I've got to make gravy.
299
00:11:28,467 --> 00:11:30,467
So I'll grab the onions,
a little bit of butter,
300
00:11:30,467 --> 00:11:32,567
a little bit of oil,
a little bit of
sherry vinegar,
301
00:11:32,567 --> 00:11:33,767
and then beef stock.
302
00:11:33,767 --> 00:11:35,000
Poppy, what are you cutting
up there?
303
00:11:35,000 --> 00:11:36,467
Dates. Dates.
304
00:11:36,467 --> 00:11:39,667
With bangers and mash?
He's going exotic, Michael.
305
00:11:39,667 --> 00:11:41,734
Now I'm going to start on
my date mostarda.
306
00:11:41,734 --> 00:11:44,400
It's a bunch of shallots,
red wine vinegar, some honey,
307
00:11:44,400 --> 00:11:46,867
dates, and then I'm going
to add whole grain mustard.
308
00:11:46,867 --> 00:11:49,300
This is going to bring
some sweet and sour flavor
309
00:11:49,300 --> 00:11:50,767
for the sausages.
310
00:11:50,767 --> 00:11:53,867
All right, you guys,
35:30 left.
311
00:11:53,867 --> 00:11:56,567
[all clapping and cheering]
312
00:11:56,567 --> 00:11:58,200
It's time to get started
on the sausages.
313
00:11:58,200 --> 00:12:00,500
Pork shoulder,
and I've got smoked bacon.
314
00:12:00,500 --> 00:12:02,667
You're looking for about,
what, 30% fat?
315
00:12:02,667 --> 00:12:05,367
Yes, I go for a nice,
healthy 30%.
316
00:12:05,367 --> 00:12:07,667
And then you've got apple.
317
00:12:07,667 --> 00:12:09,166
-I love that.
-Apple and pork.
318
00:12:09,166 --> 00:12:10,367
-Pork and apple.
-Wow.
319
00:12:10,367 --> 00:12:11,867
-Delicious.
-It's a match made in heaven.
320
00:12:11,867 --> 00:12:14,834
I'm adding apple juice,
because I really want
to have a bit of sweetness.
321
00:12:14,834 --> 00:12:17,367
And then I am going for
very traditional seasoning.
322
00:12:17,367 --> 00:12:20,266
Cloves, nutmeg, cinnamon,
ginger, garlic,
323
00:12:20,266 --> 00:12:22,266
and then straight
into the grinder.
324
00:12:22,266 --> 00:12:24,400
It's hard work for
your arms, really.
325
00:12:24,400 --> 00:12:26,266
It is that kind of like...
You gotta push it
326
00:12:26,266 --> 00:12:27,400
and push it and push it.
327
00:12:27,400 --> 00:12:28,867
[Bobby] Now I'm gonna work on
my sausages.
328
00:12:28,867 --> 00:12:32,100
So I start with ground pork,
ground chorizo,
329
00:12:32,100 --> 00:12:34,500
and put some Calabrian chilies
in there as well.
330
00:12:34,500 --> 00:12:37,266
You're gonna take
this thing Italian
if it kills you, aren't you?
331
00:12:37,266 --> 00:12:38,834
A little bit. I'm gonna do
some Mediterranean stuff.
332
00:12:38,834 --> 00:12:41,200
-I'm gonna make
a harissa vinaigrette.
-Huh.
333
00:12:41,200 --> 00:12:43,266
Doesn't seem very bangers
and mash to me.
334
00:12:43,266 --> 00:12:45,467
Are you using lamb casings
or pork casings?
335
00:12:45,467 --> 00:12:46,533
Caul fat.
336
00:12:46,533 --> 00:12:48,867
What do you call it when
you wrap a sausage
in caul fat?
337
00:12:48,867 --> 00:12:49,834
Uh, crépinette.
338
00:12:50,200 --> 00:12:51,166
Correct.
339
00:12:53,166 --> 00:12:54,867
You're making
an Italian sauce,
340
00:12:54,867 --> 00:12:57,100
a Moroccan sauce, crépinette.
341
00:12:57,100 --> 00:12:58,166
Exactly.
342
00:12:58,166 --> 00:13:00,467
This is about as close
to bangers and mash
343
00:13:00,467 --> 00:13:02,166
as chicken pot pie would be.
344
00:13:02,166 --> 00:13:03,867
[all laughing]
345
00:13:03,867 --> 00:13:07,834
Michael Symon can keep
his opinions to himself.
346
00:13:07,834 --> 00:13:10,467
Poppy, you hear the nonsense
that's going on over here?
347
00:13:10,467 --> 00:13:11,500
Michael, get out of here.
348
00:13:11,500 --> 00:13:12,934
[all laughing]
349
00:13:17,367 --> 00:13:19,133
-27 minutes.
-♪ This is go time too ♪
350
00:13:19,133 --> 00:13:21,300
Sausage casings on.
And now I've got to start
351
00:13:21,300 --> 00:13:23,467
feeding meat back through
the machine.
352
00:13:23,467 --> 00:13:25,667
I make sure that
the sausages are filled
353
00:13:25,667 --> 00:13:27,367
to the correct fullness.
354
00:13:27,367 --> 00:13:30,200
Poppy seems to be making
a more traditional
355
00:13:30,200 --> 00:13:31,500
bangers and mash.
356
00:13:31,500 --> 00:13:33,600
He's going exotic.
357
00:13:33,600 --> 00:13:36,133
Poppy's making link sausages,
very admirable.
358
00:13:36,133 --> 00:13:38,266
But for 45 minutes,
I'm not going to do that.
359
00:13:38,266 --> 00:13:40,033
I'm going to make something
else called a crépinette,
360
00:13:40,033 --> 00:13:41,600
which is wrapped
with caul fat.
361
00:13:41,600 --> 00:13:44,033
-Why isn't he making
a sausage?
-He is.
362
00:13:44,033 --> 00:13:45,400
What he's doing,
in a competition
363
00:13:45,400 --> 00:13:46,734
it's actually very smart.
364
00:13:46,734 --> 00:13:49,567
So he doesn't have to mess
with the casing process.
365
00:13:49,567 --> 00:13:51,433
So he's basically making
a hamburger.
366
00:13:52,367 --> 00:13:54,233
-Wrapped in caul fat.
-Yeah.
367
00:13:54,867 --> 00:13:56,834
Coming up on 21 minutes.
368
00:13:56,834 --> 00:13:59,300
[all clapping and cheering]
369
00:13:59,300 --> 00:14:01,767
-They do look like hamburgers.
I have to say.
-They do.
370
00:14:01,767 --> 00:14:03,867
So, I like the cat food thing.
371
00:14:03,867 --> 00:14:05,467
-Yeah.
-You have another pitch
for me.
372
00:14:05,467 --> 00:14:08,133
How about a new sausage
company called Crépinettes?
373
00:14:08,133 --> 00:14:10,100
-Bobby's Crépinettes.
-I love that, actually.
374
00:14:10,100 --> 00:14:11,367
That's an interesting idea.
375
00:14:11,367 --> 00:14:12,867
All right, let me check in
with Poppy.
376
00:14:12,867 --> 00:14:14,467
Okay.
377
00:14:14,467 --> 00:14:16,200
-So you're the potato queen.
-Yeah.
378
00:14:16,200 --> 00:14:18,000
-Like, if you were starting
a business...
-Okay, yeah.
379
00:14:18,000 --> 00:14:19,266
...what would you pitch me?
380
00:14:19,266 --> 00:14:23,166
Okay, so I want to sell to you
today the idea of instant
381
00:14:23,166 --> 00:14:26,266
roast potatoes in a bag,
a little bit of seasoning.
382
00:14:26,266 --> 00:14:27,667
You shake it all together,
and you have
383
00:14:27,667 --> 00:14:29,367
delicious roast potatoes.
384
00:14:29,367 --> 00:14:31,000
I'm sorry, Bobby Flay.
385
00:14:31,000 --> 00:14:32,767
I'm out. Poppy, I'm in.
386
00:14:32,767 --> 00:14:34,000
I love it.
387
00:14:34,000 --> 00:14:36,567
-[all cheering]
-Whoo!
388
00:14:38,000 --> 00:14:38,867
15 minutes to go.
389
00:14:38,867 --> 00:14:41,066
So I'm also going to make
a harissa sauce.
390
00:14:41,066 --> 00:14:42,867
This is going to add like
a little spice,
391
00:14:42,867 --> 00:14:45,467
have Dijon mustard,
some honey,
and some olive oil.
392
00:14:45,467 --> 00:14:47,867
I think Poppy is going
to be a little bit more
pressed for time
393
00:14:47,867 --> 00:14:50,400
because of the process
she's going through
to make the sausage.
394
00:14:50,400 --> 00:14:51,734
Oh, she's sweating.
395
00:14:51,734 --> 00:14:55,033
I need to get something
in the oven quickly.
396
00:14:55,033 --> 00:14:58,166
It's going to be fine.
It's all going to be fine.
397
00:14:58,166 --> 00:15:00,667
My mashed potatoes put through
a ricer,
398
00:15:00,667 --> 00:15:02,467
and then I add butter,
heavy cream,
399
00:15:02,467 --> 00:15:03,867
then salt and pepper.
That's it.
400
00:15:03,867 --> 00:15:06,000
Oh, she's put the butter
in the food mill
401
00:15:06,000 --> 00:15:07,867
with the potatoes,
so as she rices them through,
402
00:15:07,867 --> 00:15:09,166
they're mixing with
the butter.
403
00:15:09,166 --> 00:15:12,667
I grab a good heaped spoon
of whole grain mustard,
404
00:15:12,667 --> 00:15:15,000
and that's just going to add
spice and flavor.
405
00:15:15,000 --> 00:15:16,467
Nine minutes left.
406
00:15:16,467 --> 00:15:18,533
-Nine minutes.
-[all cheering]
407
00:15:20,000 --> 00:15:22,166
-Go, Poppy!
-Sausages are in the oven.
408
00:15:22,166 --> 00:15:24,600
Check them. They are gray.
409
00:15:24,600 --> 00:15:26,367
Poppy, you can completely
ignore us.
410
00:15:26,367 --> 00:15:28,166
We just have to taste
those potatoes.
411
00:15:28,166 --> 00:15:30,934
So they're going straight
under the salamander.
412
00:15:30,934 --> 00:15:33,667
We need that golden,
crunchy exterior.
413
00:15:34,033 --> 00:15:35,033
Oh!
414
00:15:36,166 --> 00:15:37,266
Shut the door!
415
00:15:38,166 --> 00:15:39,667
I just need to hug you
for those potatoes.
416
00:15:39,667 --> 00:15:40,800
Okay, continue.
417
00:15:41,166 --> 00:15:42,166
Mama Luke.
418
00:15:42,166 --> 00:15:43,100
Hi, Bobby.
419
00:15:43,100 --> 00:15:44,166
What's up?
420
00:15:44,166 --> 00:15:45,967
Bobby, her potatoes
were incredible.
421
00:15:45,967 --> 00:15:47,767
-I have to say.
-Yeah.
422
00:15:47,767 --> 00:15:50,166
-Her potatoes made me want
to hug her.
-They good?
423
00:15:50,166 --> 00:15:52,100
They're really good.
424
00:15:52,100 --> 00:15:52,867
Really?
425
00:15:52,867 --> 00:15:54,734
-Those were really good.
-Really good.
426
00:15:55,767 --> 00:15:56,734
[gasps]
427
00:15:57,200 --> 00:15:58,834
[all laughing]
428
00:16:00,200 --> 00:16:02,200
[laughter continues]
429
00:16:04,600 --> 00:16:07,767
Six minutes left.
It's getting really tight.
430
00:16:07,767 --> 00:16:10,567
[Bobby] My crispy potatoes,
throw them in the fryer.
431
00:16:10,567 --> 00:16:12,300
And then I got to start
cooking the sausages.
432
00:16:12,300 --> 00:16:15,734
He's behind. He's going to be
plating to the very end.
433
00:16:15,734 --> 00:16:17,467
I just got them started
a little bit too late.
434
00:16:17,467 --> 00:16:19,166
I don't know whether
they're going to get
cooked or not cooked.
435
00:16:19,166 --> 00:16:20,266
We'll see.
436
00:16:20,266 --> 00:16:22,100
I know that I want to add
a little bit more sweetness
437
00:16:22,100 --> 00:16:23,033
to this dish.
438
00:16:23,033 --> 00:16:24,767
So in the pan, I've got
some honey,
439
00:16:24,767 --> 00:16:27,166
whole grain mustard to make
a honey mustard glaze.
440
00:16:27,166 --> 00:16:28,467
Three minutes left.
441
00:16:28,467 --> 00:16:30,200
[all clapping and cheering]
442
00:16:30,200 --> 00:16:31,767
Go, go, go.
443
00:16:31,767 --> 00:16:34,133
[Bobby] My crispy potatoes,
I season them with salt.
444
00:16:34,133 --> 00:16:36,033
My sausages, definitely
worried that they're not gonna
445
00:16:36,033 --> 00:16:38,867
get cooked through in time,
so I put them into the fryer.
446
00:16:38,867 --> 00:16:40,033
♪ Here we go! ♪
447
00:16:40,033 --> 00:16:42,033
I've got my delicious
mustard mash.
448
00:16:42,033 --> 00:16:43,500
We've got a honey
mustard glaze.
449
00:16:43,500 --> 00:16:45,367
Look how good
that sausage looks.
450
00:16:45,367 --> 00:16:48,467
There is a nice bit
of caramelization
on the sausages.
451
00:16:48,467 --> 00:16:50,066
I put some of
the mashed potatoes down,
452
00:16:50,066 --> 00:16:52,467
some of the crispy potatoes,
rosemary and parmigiano
453
00:16:52,467 --> 00:16:54,367
on top, then
the harissa sauce.
454
00:16:54,367 --> 00:16:55,867
Okay, a minute 30.
455
00:16:55,867 --> 00:16:59,133
-Poppy, get it on the plate.
-Come on, Poppy!
456
00:16:59,133 --> 00:17:02,367
I want to get three sausages
per portion,
457
00:17:02,367 --> 00:17:04,200
and I have not got
enough sausages.
458
00:17:04,200 --> 00:17:05,667
Oh, no!
459
00:17:05,667 --> 00:17:09,166
I don't know why I'm doing
this, but in pure blind panic,
460
00:17:09,166 --> 00:17:11,467
I cut all the sausages
in half.
461
00:17:11,467 --> 00:17:12,834
What's she doing?
What's she doing?
462
00:17:13,166 --> 00:17:14,367
No, no, no.
463
00:17:14,367 --> 00:17:15,367
I don't know what she's doing.
464
00:17:15,367 --> 00:17:16,767
She should have just left
them whole.
465
00:17:16,767 --> 00:17:19,367
-40 seconds left.
-Come on, Poppy!
466
00:17:19,367 --> 00:17:20,300
Come on.
467
00:17:20,300 --> 00:17:22,467
This is not what I wanted
to happen.
468
00:17:22,467 --> 00:17:24,100
Now she's topping it
with the gravy.
469
00:17:24,100 --> 00:17:25,667
Saved with the gravy.
470
00:17:25,667 --> 00:17:28,266
I put down the sausages.
They're nice and crusty.
471
00:17:28,266 --> 00:17:30,667
Then the date and shallot
will start up.
472
00:17:30,667 --> 00:17:36,800
-[all] ...six, five, four,
three, two, one.
-[Poppy] No. Oh, no!
473
00:17:37,266 --> 00:17:40,433
-[all cheering]
-Wow!
474
00:17:42,467 --> 00:17:44,066
I think I took some risks
in terms of, like,
475
00:17:44,066 --> 00:17:46,300
flavors and stuff like that,
but I think the plate
looks good.
476
00:17:46,300 --> 00:17:49,000
My big question is,
did the sausages get cooked?
477
00:17:49,000 --> 00:17:52,266
I am feeling hot,
disorientated,
478
00:17:52,266 --> 00:17:56,133
worried about my half sausages
that I've left on the plate.
479
00:17:56,133 --> 00:17:57,333
I don't know why I did that.
480
00:18:02,400 --> 00:18:03,834
All right, tonight's challenge
was bangers and mash.
481
00:18:03,834 --> 00:18:05,834
And now we would like
to introduce you
to your judges.
482
00:18:05,834 --> 00:18:10,133
First up, chef owner
of Jones Wood Foundry,
483
00:18:10,133 --> 00:18:12,133
Jason Hicks.
484
00:18:12,133 --> 00:18:16,500
Chef, TV host, and recipe
developer, Elena Besser.
485
00:18:16,500 --> 00:18:20,767
-And Chef Paul Liebrandt.
-[all clapping]
486
00:18:20,767 --> 00:18:23,634
Judges, please start
with the first bangers
and mash in front of you.
487
00:18:27,834 --> 00:18:28,834
It's very good.
488
00:18:28,834 --> 00:18:31,266
The potatoes are the highlight
of the dish for me.
489
00:18:31,266 --> 00:18:33,166
Mustard seeds give it
a little pop.
490
00:18:33,166 --> 00:18:35,066
The banger itself
is nice and mild.
491
00:18:35,066 --> 00:18:37,033
This is absolutely delicious.
492
00:18:37,033 --> 00:18:40,567
The potatoes are creamy,
and the onion gravy
493
00:18:40,567 --> 00:18:41,734
is beautifully done.
494
00:18:41,734 --> 00:18:46,967
However, I wanted a little bit
more of a crust on the outside
495
00:18:46,967 --> 00:18:48,734
of the bangers here.
496
00:18:48,734 --> 00:18:50,667
It certainly looks like
a bangers and mash.
497
00:18:50,667 --> 00:18:53,166
The potatoes are
very nice, light.
498
00:18:53,166 --> 00:18:55,266
Onion gravy,
for my preference,
499
00:18:55,266 --> 00:18:56,467
could be a little more oniony.
500
00:18:56,467 --> 00:18:59,266
The banger itself,
I wouldn't personally
have cut it in half.
501
00:18:59,266 --> 00:19:01,867
The whole sausage, you have
that texture that's just
502
00:19:01,867 --> 00:19:05,533
very integral to the part of
being a "banger."
503
00:19:06,467 --> 00:19:08,100
Thank you, judges.
You can switch plates.
504
00:19:12,767 --> 00:19:15,233
I love this dish.
Sausage is juicy.
505
00:19:15,233 --> 00:19:17,567
You've got that
crispy exterior.
506
00:19:17,567 --> 00:19:20,934
I don't think we need
this harissa sauce here.
507
00:19:20,934 --> 00:19:23,300
It's falling a little bit flat
for me.
508
00:19:23,300 --> 00:19:26,233
The potatoes,
there's lots of fun
little texture,
509
00:19:26,233 --> 00:19:29,066
but the banger itself
is a little bit too spicy
510
00:19:29,066 --> 00:19:31,867
for me in a traditional sense
of a bangers and mash.
511
00:19:31,867 --> 00:19:34,767
Although it doesn't look
like a traditional
bangers and mash,
512
00:19:34,767 --> 00:19:38,033
the depth of flavor
is very delicious.
513
00:19:38,033 --> 00:19:42,266
I do very much enjoy...
the mostarda with the potato
514
00:19:42,266 --> 00:19:43,567
is very satisfying.
515
00:19:43,567 --> 00:19:44,533
All right, judges.
516
00:19:44,533 --> 00:19:46,266
It seems like you have
a tough call on this one.
517
00:19:46,266 --> 00:19:48,100
So let's take a vote.
518
00:19:48,500 --> 00:19:50,600
I am ecstatic.
519
00:19:50,600 --> 00:19:52,033
Everyone loves the potatoes.
520
00:19:52,033 --> 00:19:55,367
And if everyone loves
the potatoes, then I am happy.
521
00:19:55,367 --> 00:19:56,834
I think I might be okay.
522
00:19:56,834 --> 00:19:58,834
But again, it's Bobby Flay,
isn't it?
523
00:19:58,834 --> 00:20:01,367
Tonight's decision
was not unanimous.
524
00:20:02,467 --> 00:20:04,533
And the winner is...
525
00:20:07,100 --> 00:20:08,200
Bobby Flay.
526
00:20:08,500 --> 00:20:10,567
[all cheering]
527
00:20:14,400 --> 00:20:15,767
Very much enjoyed your dish.
528
00:20:15,767 --> 00:20:19,500
Honestly, the sausage was
the contributing factor.
529
00:20:19,500 --> 00:20:20,667
I think we should
have Poppy back.
530
00:20:20,667 --> 00:20:21,934
-What do you think?
-Yeah.
531
00:20:21,934 --> 00:20:24,767
-Yes, sir. It's official.
We got a rematch?
-Definitely.
532
00:20:24,767 --> 00:20:25,734
If she wants to come.
533
00:20:25,734 --> 00:20:27,900
-[all cheering]
-Thank you.
534
00:20:30,266 --> 00:20:31,667
I wanted to come into
this competition
535
00:20:31,667 --> 00:20:35,367
and prove
that as a social media
content creator...
536
00:20:35,367 --> 00:20:36,100
Ta-ra!
537
00:20:36,100 --> 00:20:38,367
I could hang with
the big dogs.
538
00:20:38,367 --> 00:20:40,867
-Toodles.
-And I think I have.
539
00:20:40,867 --> 00:20:42,567
He did invite me back.
540
00:20:42,567 --> 00:20:44,834
-[laughs]
-I thought we had him.
541
00:20:44,834 --> 00:20:47,266
Yeah. I didn't even think
you were going to get it
on the plate.
542
00:20:47,266 --> 00:20:49,367
Bobby may have won,
took down the queen,
543
00:20:49,367 --> 00:20:51,300
-but look what we got.
-Look at the gifts.
544
00:20:51,300 --> 00:20:54,834
[all laughing]
545
00:20:54,834 --> 00:20:57,500
Well, my bangers and mash
were a royal smash.
546
00:20:57,500 --> 00:20:59,400
[all cheering]