1
00:00:00,400 --> 00:00:01,900
I'm Bobby Flay.
2
00:00:01,900 --> 00:00:05,467
Each week, one brave chef
will try to take me down
in my house.
3
00:00:05,467 --> 00:00:08,266
-This is my show.
-Today it is,
tomorrow who knows!
4
00:00:08,266 --> 00:00:09,667
-[all cheer]
-Trash talking.
5
00:00:09,667 --> 00:00:12,667
This culinary battle
is gonna shake down
in two rounds.
6
00:00:12,667 --> 00:00:16,367
Round 1: To get to me,
two contenders have to
go through each other
7
00:00:16,367 --> 00:00:18,266
using an ingredient
of my choice.
8
00:00:18,266 --> 00:00:19,734
It's do or die, Bobby.
9
00:00:19,734 --> 00:00:23,400
Two people who know me well
will decide who's got
the skills to beat me.
10
00:00:23,400 --> 00:00:25,166
-Yeah!
-Round 2:
11
00:00:25,166 --> 00:00:27,100
I go head to head
with the winning contender.
12
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-Let's go.
-It's their turn to surprise
me with their signature dish.
13
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What!
14
00:00:32,100 --> 00:00:35,800
-Don't try this at home.
-You did it, Bobby.
15
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-Bottom line...
-You're gonna run out of time!
16
00:00:38,600 --> 00:00:40,533
...everyone's out to beat me.
17
00:00:43,500 --> 00:00:45,433
-[all cheering]
-[upbeat music playing]
18
00:00:46,166 --> 00:00:48,367
All right, let's do this.
19
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I hope I can count on you
for some support tonight,
20
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because my co-host
will not be giving me any.
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Chef Jet Tila, and
the multi-talented actress,
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00:00:57,367 --> 00:00:59,367
Sutton Foster.
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00:00:59,367 --> 00:01:00,934
[piano music playing]
24
00:01:02,967 --> 00:01:04,166
[all snapping fingers]
25
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You are going down,
Bobby Flay.
26
00:01:08,266 --> 00:01:09,934
[all cheering]
27
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Was that
a West Side Story move?
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You know, sharks and jets.
29
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-Sharks and jets.
-Yeah.
30
00:01:17,100 --> 00:01:19,066
-We're coming after you today.
-[Bobby] I like that.
31
00:01:19,066 --> 00:01:20,967
-Hi, Sutton.
-Hi, how's it going?
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00:01:20,967 --> 00:01:23,767
-So, you know I did a scene
in your show, Younger.
-I know!
33
00:01:23,767 --> 00:01:26,166
-I'm the worst actor
in the world.
-[laughter]
34
00:01:26,166 --> 00:01:28,066
-Who'd you play?
-I played me.
35
00:01:28,066 --> 00:01:30,667
There you go!
How bad can you be?
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That's how bad I am.
37
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Maybe we'll get you to do
a dialogue during
his cook today.
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-[Sutton] Oh, yeah.
-[Jet] That's the right thing
to do today, right?
39
00:01:36,800 --> 00:01:39,066
So, actually, I want to
talk to you about something.
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00:01:39,066 --> 00:01:40,767
I'm so actually glad
you're here tonight
41
00:01:40,767 --> 00:01:43,467
because I've been
going through this idea
for a long time.
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-Beat Bobby Flay, The Musical.
-Yes!
43
00:01:46,667 --> 00:01:48,767
Seriously.
I'm totally serious.
44
00:01:48,767 --> 00:01:50,767
-Would you be in it?
-No.
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00:01:50,767 --> 00:01:53,467
[all laughing]
46
00:01:53,467 --> 00:01:56,266
See, Sutton, you know
the right questions to ask.
47
00:01:56,266 --> 00:01:57,867
No, anyway I'm gonna
stick to this.
48
00:01:57,867 --> 00:01:59,867
-I wanna see what you guys
got for me today.
-[Sutton] Okay.
49
00:01:59,867 --> 00:02:04,634
All right, Bobby, tonight is
all about something Sutton
loves and you do not.
50
00:02:05,700 --> 00:02:07,467
-Sorry. Chocolate.
-Chocolate.
51
00:02:07,467 --> 00:02:09,467
All about chocolate. Great.
52
00:02:09,467 --> 00:02:11,400
-Let's bring out some chefs.
-Okay.
53
00:02:11,400 --> 00:02:15,500
Our first contender is ready
to whisk away
your winning streak.
54
00:02:15,500 --> 00:02:18,233
Pastry chef Laura Warren.
55
00:02:20,667 --> 00:02:22,967
-Yes!
-Get it, Laura.
56
00:02:24,667 --> 00:02:27,467
Our next contender is
a former ballerina.
57
00:02:27,467 --> 00:02:31,133
-It's pastry chef
Kaitlin Guerin.
-[Jet] Yeah!
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00:02:32,567 --> 00:02:35,133
Yeah! Whoa!
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00:02:35,400 --> 00:02:36,934
Yeah!
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00:02:37,667 --> 00:02:39,867
Bobby, higher. Higher.
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00:02:39,867 --> 00:02:41,166
[upbeat music playing]
62
00:02:44,300 --> 00:02:46,500
-Laura, Kaitlin,
how you guys doing?
-[both] Good.
63
00:02:46,500 --> 00:02:48,567
-How was my kick?
-I've seen better.
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00:02:48,567 --> 00:02:49,800
[all laughing]
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00:02:49,800 --> 00:02:52,767
Okay, so you know,
Sutton Foster is here tonight.
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00:02:52,767 --> 00:02:55,000
One of the things
that she really loves
is chocolate.
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00:02:55,000 --> 00:02:58,000
Okay, so I'm gonna give you
an ingredient
in that category.
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00:02:58,000 --> 00:02:59,667
-You ready?
-Um-hmm.
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00:02:59,667 --> 00:03:02,333
-Gianduja.
-Wow.
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00:03:03,500 --> 00:03:07,100
So, we have chocolate,
hazelnuts,
good flavor combinations.
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00:03:07,100 --> 00:03:10,767
Setton, Jet, will decide
who goes up against me
in the second round.
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00:03:10,767 --> 00:03:14,367
Twenty minutes on the clock.
Don't let this Gianduja
fool ya.
73
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-Let's go.
-[rings bell]
74
00:03:15,900 --> 00:03:17,266
[all cheering]
75
00:03:18,166 --> 00:03:19,533
[electrical buzzing]
76
00:03:22,300 --> 00:03:24,000
So, I know you're
a chocolate fan.
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00:03:24,000 --> 00:03:27,467
-Do you like dark chocolate,
milk chocolate. What's your...
-Yes.
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00:03:27,467 --> 00:03:30,066
-You like it all.
-I never met a chocolate
I didn't like.
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00:03:30,066 --> 00:03:33,367
So, when I think about this,
I think about
a Nutella flavor.
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00:03:33,367 --> 00:03:36,867
[Jet] It's not as sweet
as milk chocolate,
81
00:03:36,867 --> 00:03:39,467
and it's not a bitter as dark.
82
00:03:39,467 --> 00:03:41,166
This is good stuff.
83
00:03:41,166 --> 00:03:42,467
Laura, what are you making?
84
00:03:42,467 --> 00:03:44,667
Gianduja Ricotta Zeppole.
85
00:03:44,667 --> 00:03:46,600
-Oh, a Zeppole.
So, she's making a donut.
-[Jet] Wow.
86
00:03:46,600 --> 00:03:48,266
Ooo!
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00:03:48,266 --> 00:03:50,467
[Laura] I love flavors
that people are familiar with.
88
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Maybe they haven't seen it
in a donut before.
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00:03:52,266 --> 00:03:55,867
So, I'm making a
Gianduja Ricotta Zeppole
90
00:03:55,867 --> 00:03:57,967
with gianduja ganache.
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00:03:57,967 --> 00:04:00,300
Gianduja's naturally really
smooth and licious,
92
00:04:00,300 --> 00:04:02,300
so I'm able to incorporate
that into my batter.
93
00:04:02,300 --> 00:04:04,600
So, Laura works for a chef
Brian Malarkey.
94
00:04:04,600 --> 00:04:06,100
A fixture on Food Network.
95
00:04:06,100 --> 00:04:09,166
-He's got three restaurants
in the San Diego area.
-[Sutton] Okay.
96
00:04:09,166 --> 00:04:12,100
-She is the pastry chef
of all three. Yeah.
-Amazing.
97
00:04:12,100 --> 00:04:14,600
Give it up for Laura!
98
00:04:14,600 --> 00:04:15,634
[all cheering]
99
00:04:17,567 --> 00:04:20,100
I started baking when
I was a teenager.
100
00:04:20,100 --> 00:04:23,767
I did cheerleading
and would bake for
players on the team.
101
00:04:23,767 --> 00:04:27,266
One of those liked
my baking so much
that we eventually got married
102
00:04:27,266 --> 00:04:28,767
and I'm still
baking for him today.
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[laughs]
104
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Today, my work has been
featured in
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00:04:32,400 --> 00:04:35,300
Thrillist, Eater, and
The San Diego Union Tribune.
106
00:04:35,300 --> 00:04:38,834
My time has come.
My hard work has paid off,
and I'm here to win.
107
00:04:40,500 --> 00:04:41,900
Kaitlin, what are you making?
108
00:04:41,900 --> 00:04:44,000
Gonna do a
Gianduja Creme Anglaise...
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-[all judges] Oh.
-...with a little
French Toast number.
110
00:04:45,800 --> 00:04:46,934
Ooh.
111
00:04:46,934 --> 00:04:48,900
[Kaitlin] Creme Anglaise is
such a great custard based
112
00:04:48,900 --> 00:04:52,166
and when you add chocolate
to it, it really heightens
the flavor.
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00:04:52,166 --> 00:04:53,934
-I'll take both of those.
-[all laughing]
114
00:04:56,867 --> 00:05:00,100
Growing up in New Orleans,
I spend Sundays in the kitchen
with my mom,
115
00:05:00,100 --> 00:05:03,100
and after I began
my formal dance career,
116
00:05:03,100 --> 00:05:06,166
I started to realize that
my comfort is less
about dance
117
00:05:06,166 --> 00:05:08,266
and more about cooking
and baking.
118
00:05:08,266 --> 00:05:11,867
So, I decided to start
my own business,
Lagniappe Baking.
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00:05:11,867 --> 00:05:14,900
My proudest moment was
receiving the
Rising Star's Award
120
00:05:14,900 --> 00:05:17,000
for pastry chef
of New Orleans.
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00:05:17,000 --> 00:05:19,700
Creole deserts are being
re-invented in a fun way,
122
00:05:19,700 --> 00:05:21,467
and Bobby is not ready
for that.
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00:05:21,467 --> 00:05:22,567
[laughs]
124
00:05:24,300 --> 00:05:26,867
[Jet] Coming up on
15 minutes, chefs.
125
00:05:26,867 --> 00:05:29,400
-Laura, what's happening?
-Hello, Chef.
126
00:05:29,400 --> 00:05:32,166
How are you feeling overall
about your competition here?
127
00:05:32,166 --> 00:05:33,100
I think I've got this one.
128
00:05:33,100 --> 00:05:35,233
-This is a battle!
-You're right. You're right.
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00:05:35,700 --> 00:05:36,767
You're going down!
130
00:05:36,767 --> 00:05:37,634
[laughs]
131
00:05:37,634 --> 00:05:39,300
-[Jet] All right, pretty good.
-[laughter]
132
00:05:39,300 --> 00:05:43,266
I'm adding some sugar, water
and corn syrup to make
my ganache with the gianduja.
133
00:05:43,266 --> 00:05:45,800
The gauntlet has been
thrown down, Kaitlin.
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I know what I'm working on
right now is gonna be bomb.
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00:05:48,100 --> 00:05:50,166
That's right. Anglaise. So,
136
00:05:50,166 --> 00:05:52,900
-you got the egg yoks, you got
the sugar, you got cream.
-I'm gonna
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00:05:52,900 --> 00:05:55,300
-whisk in the Gianduja.
-All right chef, you got this.
138
00:05:55,300 --> 00:05:58,567
-Thank you.
-[Jet] Coming up on
12 minutes.
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00:05:58,567 --> 00:06:01,266
I start working on my
French Toast dredge.
140
00:06:01,266 --> 00:06:03,100
Kaitlin's adding some
orange zest.
141
00:06:03,100 --> 00:06:04,367
-There you go.
-Nice.
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00:06:04,367 --> 00:06:06,600
[Sutton] I don't hate a
chocolate-orange combination.
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00:06:06,600 --> 00:06:08,867
Oh, interesting.
And, the question I have
for Laura is,
144
00:06:08,867 --> 00:06:10,700
is the chocolate gonna
weigh down the Zeppole.
145
00:06:10,700 --> 00:06:12,967
-[Sutton] I'm gonna go
check things out.
-[Bobby] Go get 'em.
146
00:06:12,967 --> 00:06:15,266
-Hi, Kaitlin. How's it going?
-Hi. Good.
147
00:06:15,266 --> 00:06:17,100
-How are you?
-I'm good.
148
00:06:17,100 --> 00:06:19,700
-A fellow dancer. I know!
-Hello, fellow dancer.
149
00:06:19,700 --> 00:06:21,767
-That was a good kick
coming in.
-Thank you.
150
00:06:21,767 --> 00:06:24,767
-What kinda of dance
were you doing?
-A musical theatre Broadway.
151
00:06:24,767 --> 00:06:26,333
-Oh, my God, yes.
-[laughter]
152
00:06:27,667 --> 00:06:29,700
You have like
six minutes left.
Are you okay?
153
00:06:29,700 --> 00:06:32,367
-Something's gonna get on
the plate, you know.
-[laughing]
154
00:06:32,367 --> 00:06:34,700
What do you guys think?
You guys think Kaitlin
can do it?
155
00:06:34,700 --> 00:06:37,467
-[all cheering]
-Thank you.
156
00:06:37,467 --> 00:06:40,233
-When in doubt,
just kick it out.
-Yes. Yes.
157
00:06:41,367 --> 00:06:43,300
-Hello. It's going great.
-How's it going?
158
00:06:43,300 --> 00:06:45,300
-Oh, things are spread.
You're spreading things.
-Yes.
159
00:06:45,300 --> 00:06:47,867
I'm doing this while
I'm cooking other stuff.
160
00:06:47,867 --> 00:06:50,233
How are you feeling about
taking down Bobby?
161
00:06:50,767 --> 00:06:52,300
Very, very confident.
162
00:06:52,300 --> 00:06:55,266
We think Laura can do it?
Yeah? All right, confidence.
163
00:06:55,266 --> 00:06:57,367
-And she's off,
and she's running.
-[all cheering]
164
00:06:58,100 --> 00:07:00,100
Okay, everyone, four minutes.
165
00:07:00,100 --> 00:07:02,133
-Four minutes.
-Ah!
166
00:07:03,800 --> 00:07:05,700
Sutton. Sutton.
167
00:07:05,700 --> 00:07:07,800
-Stressed. Stressed.
-[laughing]
168
00:07:07,800 --> 00:07:10,567
I'm worried about how much
my sauce has set up.
169
00:07:10,567 --> 00:07:14,100
If I had added a little bit
more liquid, then I wouldn't
be struggling so much with it,
170
00:07:14,100 --> 00:07:18,800
and I'm hoping that torching
the sauce will help bring back
a little bit of that shine.
171
00:07:18,800 --> 00:07:21,066
-Oh, there's fire. Fire!
-Oh. Oh.
172
00:07:21,800 --> 00:07:24,767
[laughter]
173
00:07:24,767 --> 00:07:28,000
-[Bobby] Just less than a
minute. You guys gotta plate.
-[Jet] Gotta move. Gotta move.
174
00:07:28,000 --> 00:07:29,667
[Sutton] This is stressing
me out.
175
00:07:29,667 --> 00:07:31,567
[Laura] I need to just
get my Zeppole on the plate.
176
00:07:31,567 --> 00:07:33,400
[Bobby] Kaitlin, plate.
You gotta plate.
177
00:07:33,400 --> 00:07:36,300
Let's just pour that
chocolate anglaise
into the bowl.
178
00:07:36,300 --> 00:07:40,000
-22 seconds.
-I don't have enough time
to segment this orange.
179
00:07:40,000 --> 00:07:42,200
Oh, wow,
she's cutting supremes.
180
00:07:42,200 --> 00:07:43,233
Fifteen.
181
00:07:44,400 --> 00:07:48,700
Ten, nine, eight, seven,
182
00:07:48,700 --> 00:07:52,667
six, five, four, three,
183
00:07:52,667 --> 00:07:55,166
-two, one...
-[bell rings, cheering]
184
00:07:58,300 --> 00:08:01,867
-She didn't get any
supremes on the plate.
-Oh!
185
00:08:01,867 --> 00:08:04,800
I know that it's gonna
taste really good,
186
00:08:04,800 --> 00:08:07,300
even if it's missing
my component.
187
00:08:07,300 --> 00:08:09,266
[Laura] I'm still
feeling worried
about my sauce,
188
00:08:09,266 --> 00:08:12,066
but I'm just hoping
and praying that maybe
the judges won't notice.
189
00:08:12,066 --> 00:08:14,867
I love me some French Toast,
and I love me a donut.
190
00:08:14,867 --> 00:08:16,433
So, I'm excited.
191
00:08:20,567 --> 00:08:21,533
[upbeat music playing]
192
00:08:21,533 --> 00:08:24,066
We all know that Bobby
could not find his way out
193
00:08:24,066 --> 00:08:26,166
of a pastry bag if he tried.
194
00:08:26,867 --> 00:08:30,100
So, tonight should be
a slam dunk.
195
00:08:30,100 --> 00:08:31,567
All right, Chek Kaitlin.
196
00:08:31,567 --> 00:08:34,567
I made a French Toast with
a Gianduja Creme Anglaise
197
00:08:34,567 --> 00:08:36,333
and a little bit of
orange zest on top.
198
00:08:39,967 --> 00:08:42,767
That Gianduja is the star.
I get the sweetness.
199
00:08:42,767 --> 00:08:45,166
The anglaise,
it's on the thinner side,
200
00:08:45,166 --> 00:08:47,000
so it runs vs. coats.
201
00:08:47,000 --> 00:08:49,867
If the sauce was a little
too thin, I defer.
202
00:08:49,867 --> 00:08:52,567
I don't know.
To me, I was like,
Oh, chocolate soup!
203
00:08:52,567 --> 00:08:54,867
-So... delicious.
-[laughter]
204
00:08:54,867 --> 00:08:58,867
And I was surprised at how
light and airy
the French Toast is.
205
00:08:58,867 --> 00:09:01,367
-Thank you.
-I saw you messing with
supremes.
206
00:09:01,367 --> 00:09:05,233
That little moment of acidity
would really balance
the dish out.
207
00:09:06,066 --> 00:09:07,166
All right, Chef Laura.
208
00:09:07,166 --> 00:09:09,367
I made classic Ricotta Zeppole
209
00:09:09,367 --> 00:09:11,967
that I added some Gianduja to.
210
00:09:11,967 --> 00:09:14,266
Zeppole in 20 minutes,
211
00:09:14,266 --> 00:09:15,367
quite a feat.
212
00:09:15,367 --> 00:09:19,266
The Zeppole themselves
are airy, crispy on
the outside,
213
00:09:19,266 --> 00:09:21,567
but the sauce seized
a little bit.
214
00:09:21,567 --> 00:09:24,166
It is a plate of
deliciousness,
215
00:09:24,166 --> 00:09:26,667
and with the added crunch of
the coco nibs on top,
216
00:09:26,667 --> 00:09:28,100
I could eat the whole thing.
217
00:09:28,100 --> 00:09:29,667
This is splitting hairs.
218
00:09:29,667 --> 00:09:31,734
So, we're gonna need a moment
to discuss.
219
00:09:32,900 --> 00:09:34,867
I love the part with
the napkin.
220
00:09:34,867 --> 00:09:36,266
-I know.
-That's cute.
221
00:09:36,266 --> 00:09:39,066
-They all have their own...
yeah.
-Little technique.
222
00:09:40,600 --> 00:09:44,033
That negative feedback
about the sauce is really
in my head.
223
00:09:45,100 --> 00:09:48,066
And the chef
that's moving forward is...
224
00:09:49,367 --> 00:09:51,066
Chef Laura.
225
00:09:51,066 --> 00:09:52,533
-[all cheering]
-[Bobby]
Thanks for being here.
226
00:09:53,767 --> 00:09:55,867
[Kaitlin] This is my first
competition show,
227
00:09:55,867 --> 00:09:58,166
so I had a great
starting point to work from,
228
00:09:58,166 --> 00:09:59,700
and it's only up from here.
229
00:09:59,700 --> 00:10:01,667
-Thank you, guys.
-Thank you, chef.
230
00:10:01,667 --> 00:10:03,467
-Good job, chef.
-Thank you.
231
00:10:03,467 --> 00:10:06,667
Laura, seriously,
great technique here.
232
00:10:06,667 --> 00:10:08,767
Bobby looks like
he's shaking in his boots
a little bit.
233
00:10:08,767 --> 00:10:11,467
We know that you love
pastries. So...
234
00:10:11,467 --> 00:10:12,767
[audience laughing]
235
00:10:12,767 --> 00:10:14,367
I love to eat pastry.
236
00:10:16,767 --> 00:10:18,266
[upbeat music playing]
237
00:10:21,867 --> 00:10:24,166
-All right, chef,
congratulations.
-Thank you.
238
00:10:24,166 --> 00:10:26,467
We're going somewhere
in the chocolate realm,
I can tell,
239
00:10:26,467 --> 00:10:29,266
because you wanna make
Sutton very happy.
240
00:10:29,266 --> 00:10:31,100
What is your signature dish?
241
00:10:31,100 --> 00:10:32,934
My signature dish is...
242
00:10:34,700 --> 00:10:36,900
-Chocolate Tart.
-Oh!
243
00:10:36,900 --> 00:10:39,200
-Chocolate tart.
-[Jet] Wow.
244
00:10:39,200 --> 00:10:42,066
This is good.
[mimics evil laugh]
245
00:10:42,467 --> 00:10:44,500
[laughing]
246
00:10:44,500 --> 00:10:47,000
-Laura, are you ready
to do this?
-I am ready.
247
00:10:47,000 --> 00:10:48,767
-Yeah, you are.
-I feel it.
248
00:10:48,767 --> 00:10:52,300
45 minutes on the clock,
and your time starts now.
249
00:10:52,300 --> 00:10:53,767
[all cheering]
250
00:10:53,767 --> 00:10:56,133
Get him, Laura, get him.
251
00:10:58,600 --> 00:11:00,166
So, Chocolate Tart fan?
252
00:11:00,166 --> 00:11:01,867
Might not be my ultimate go to
253
00:11:01,867 --> 00:11:04,000
but these chefs
might prove me wrong.
254
00:11:04,000 --> 00:11:05,900
-Well, at least Laura will.
-Laura for sure, right.
255
00:11:05,900 --> 00:11:07,667
-[laughing]
-Bobby's gonna disappoint you.
256
00:11:07,667 --> 00:11:10,667
I feel like now's
the perfect time for me
to teach Bobby a time step.
257
00:11:10,667 --> 00:11:13,166
-What's a time step?
-[both laughing]
258
00:11:13,166 --> 00:11:15,667
-It's tap dancing.
-Oh! Of course, it is.
259
00:11:15,667 --> 00:11:17,567
I mean, I guess as a chef,
you do a little bit
of tap dancing
260
00:11:17,567 --> 00:11:19,967
-as you're trying to
figure things out.
-Sure. All the time.
261
00:11:19,967 --> 00:11:21,400
Yeah, no, I love it.
262
00:11:21,400 --> 00:11:25,200
So, tarts are two components
that have to come together
beautifully, right.
263
00:11:25,200 --> 00:11:28,467
There's a crust, then
you gotta make either
a custard or a ganache.
264
00:11:28,467 --> 00:11:32,266
Something that's chocolate,
that sets up
within that crust.
265
00:11:32,266 --> 00:11:34,467
So, technically,
it is a real feat.
266
00:11:34,467 --> 00:11:36,467
45 minutes to
pull this off.
267
00:11:36,467 --> 00:11:38,767
-It's gonna be
pretty astonishing.
-[sighs]
268
00:11:38,767 --> 00:11:40,400
-[Jet] Hey, Laura.
-Yes, chef.
269
00:11:40,400 --> 00:11:42,667
Why did you choose
Chocolate Tart today?
270
00:11:42,667 --> 00:11:46,100
I have this on my menu
at Herb & Wood.
271
00:11:46,100 --> 00:11:49,166
And I've had it at
Herb & Wood by the way,
and it is fantastic.
272
00:11:49,166 --> 00:11:51,066
Thank you.
273
00:11:51,066 --> 00:11:54,800
My signature dish is
a Chocolate Tart with
a sesame crust,
274
00:11:54,800 --> 00:11:58,567
dark chocolate ganache,
Tahini ice cream
and smoked almonds.
275
00:11:58,567 --> 00:12:01,667
The addition of Tahini
gives a really unique flavor
276
00:12:01,667 --> 00:12:04,166
that can be reminiscent of
peanut butter and chocolate.
277
00:12:04,166 --> 00:12:06,900
-[Jet] She's gonna blast chill
this ganache...
-Okay.
278
00:12:06,900 --> 00:12:10,166
-...and makes sure it forms
and it stays together.
-Got it.
279
00:12:10,166 --> 00:12:11,800
[Bobby] Chocolate tart is
one of those things that
280
00:12:11,800 --> 00:12:13,667
if I have to make a dessert
at home,
281
00:12:13,667 --> 00:12:15,967
it's probably one of
the 10 things that I can make.
282
00:12:15,967 --> 00:12:18,667
So, I'm gonna go in
a chocolate pistachio
direction.
283
00:12:18,667 --> 00:12:20,900
What's that?
What's the green stuff?
284
00:12:20,900 --> 00:12:23,533
-Pistachio butter.
-Pistachio.
285
00:12:23,667 --> 00:12:24,834
Oh!
286
00:12:26,166 --> 00:12:28,867
And then, a chocolate cookie
crumb crust
287
00:12:28,867 --> 00:12:31,867
will be easier for me
to make instead of like
a pie crust.
288
00:12:31,867 --> 00:12:35,667
I'm gonna make a chocolate
ganache topping,
and let it chill.
289
00:12:35,667 --> 00:12:39,000
So, we're both kinda going
the chocolate nutty route.
290
00:12:39,000 --> 00:12:41,700
-You're going nutty as well?
-I'm going sesame.
291
00:12:41,700 --> 00:12:43,700
Sesame? Like Tahini?
292
00:12:43,700 --> 00:12:46,367
-Yes, Chef.
-Oh, I like that idea.
293
00:12:46,367 --> 00:12:50,700
I'm making like a sweet
tart dough with flower,
sugar, coco powder,
294
00:12:50,700 --> 00:12:52,367
and the addition of
sesame seeds.
295
00:12:52,367 --> 00:12:55,900
I wanna make sure that
I roll this pretty thin and
put it straight in the oven.
296
00:12:55,900 --> 00:12:58,467
I'm gonna in and check on
Laura, and I'm gonna try to
297
00:12:58,467 --> 00:12:59,667
-rattle Bobby a little bit.
-Good.
298
00:12:59,667 --> 00:13:01,634
36 minutes.
299
00:13:02,166 --> 00:13:03,767
Hey, chef, how's it going?
300
00:13:03,767 --> 00:13:06,000
-It is going great.
-I'm here to support you.
301
00:13:06,000 --> 00:13:07,467
-I'm here to be
anything you need.
-Thank you.
302
00:13:07,467 --> 00:13:09,266
Yeah, immersion blend this.
303
00:13:09,266 --> 00:13:11,600
Once my cream mixture
is nice and hot,
304
00:13:11,600 --> 00:13:13,767
I can emulsify it
and get it into the freezer.
305
00:13:13,767 --> 00:13:15,367
Why don't you tell us
why you're gonna beat Bobby.
306
00:13:15,367 --> 00:13:16,467
Yeah, why are you gonna
beat me?
307
00:13:16,467 --> 00:13:18,567
Because I'm the better
pastry chef in the room.
308
00:13:18,567 --> 00:13:21,166
-Yeah!
-Yeah, you are.
309
00:13:21,166 --> 00:13:23,066
-Yeah!
-[applauds]
310
00:13:23,767 --> 00:13:26,266
Senor Flay!
311
00:13:26,266 --> 00:13:27,567
Everything coming together?
312
00:13:28,300 --> 00:13:30,567
-I have no idea, Jet.
-[laughter]
313
00:13:31,467 --> 00:13:33,266
Then I'm gonna start working
on the ganache.
314
00:13:33,266 --> 00:13:35,200
It's heavy cream and
some semi-sweet chocolate.
315
00:13:35,200 --> 00:13:37,467
-Look at that.
-That looks pretty broken.
316
00:13:38,166 --> 00:13:40,000
I feel bad.
317
00:13:40,000 --> 00:13:43,700
I'm here for a lesson,
I'm here for a masterclass
in tart.
318
00:13:43,700 --> 00:13:45,200
-[laughing]
-[Bobby] Okay.
319
00:13:45,200 --> 00:13:47,166
So, you're gonna need to
come back to this side
for that.
320
00:13:47,166 --> 00:13:48,634
[all] Oh!
321
00:13:49,266 --> 00:13:51,266
-Yes!
-All right.
322
00:13:51,266 --> 00:13:54,000
This is most nervous
I've seen Bobby
in the kitchen.
323
00:13:54,000 --> 00:13:55,533
I'm very disorganized.
324
00:14:00,600 --> 00:14:02,734
Thirty minutes
on the clock, y'all.
325
00:14:03,767 --> 00:14:05,600
We are in good shape.
326
00:14:05,600 --> 00:14:10,100
-Look at how glossy
and smooth that ganache is.
-Yeah.
327
00:14:10,100 --> 00:14:13,266
-And what does Bobby's
look like?
-It looks like chocolate milk.
328
00:14:13,266 --> 00:14:15,400
-I don't know how it's gonna
set up in time.
-Oh, no.
329
00:14:15,400 --> 00:14:18,000
-Uh, what am I doing?
-Oh, bless his heart.
330
00:14:18,000 --> 00:14:20,467
Look at...
he's tried so hard.
331
00:14:21,567 --> 00:14:24,200
I take my tart shell
out of the blast chiller,
332
00:14:24,200 --> 00:14:25,767
and I add my
pistachio filling.
333
00:14:25,767 --> 00:14:27,800
Bobby, what are you
calling your filling?
334
00:14:27,800 --> 00:14:30,367
-Green filling.
-[all laughing]
335
00:14:31,567 --> 00:14:34,000
I'm gonna try to make
ice cream in this 45 minutes.
336
00:14:34,000 --> 00:14:38,000
I'm combining cream,
corn syrup, Tahini and salt.
337
00:14:38,000 --> 00:14:41,367
This is ambitious, so I need
you guys to cheer me on.
How about it? Okay.
338
00:14:41,367 --> 00:14:44,367
-[all cheering]
-What is she about to do?
339
00:14:44,367 --> 00:14:47,400
It looks like she's got
a doer of liquid nitrogen.
340
00:14:47,400 --> 00:14:50,000
-I think we're gonna get
an ice cream.
-That's so cool.
341
00:14:50,000 --> 00:14:52,467
-[Bobby] You making ice cream?
-Yes, I am.
342
00:14:52,467 --> 00:14:54,166
[sighs]
343
00:14:54,166 --> 00:14:55,433
[laughing]
344
00:14:56,867 --> 00:14:59,500
I'm taking the tart out
to add the chocolate topping,
345
00:14:59,500 --> 00:15:01,467
and I need the tart
to chill.
346
00:15:01,467 --> 00:15:04,600
But we have one blast freezer
and Laura and I
are both using it,
347
00:15:04,600 --> 00:15:06,667
so it's opening and closing
a lot.
348
00:15:06,667 --> 00:15:09,867
If my tart doesn't set,
this would be a
baking disaster.
349
00:15:09,867 --> 00:15:12,200
[Jet] Bobby's pretty frazzled.
350
00:15:12,200 --> 00:15:14,767
Should we mess with Bobby
and create a scene?
351
00:15:14,767 --> 00:15:18,300
-We should absolutely
mess with Bobby.
-[both laughing]
352
00:15:18,300 --> 00:15:22,000
All right, everybody,
welcome to Beat Bobby Flay,
The Musical.
353
00:15:22,000 --> 00:15:23,600
-Oh, fantastic.
-All right,
354
00:15:23,600 --> 00:15:26,100
-so directors obviously sit
in director's chairs.
-Hi.
355
00:15:26,100 --> 00:15:29,467
Behind the line is
an old, washed up,
356
00:15:29,467 --> 00:15:32,867
formerly handsome,
cat owning chef.
357
00:15:32,867 --> 00:15:35,900
The restaurant manager,
a ravishing beauty,
358
00:15:35,900 --> 00:15:39,500
clearly out of
this chef's league...
enters the kitchen.
359
00:15:39,500 --> 00:15:41,166
-Enters the kitchen.
-Okay.
360
00:15:41,166 --> 00:15:44,367
Chef, Table 37 sent back
their desert.
361
00:15:44,367 --> 00:15:46,367
I know. What can I say,
362
00:15:46,367 --> 00:15:48,467
-I really suck.
-[laughter]
363
00:15:49,300 --> 00:15:52,233
[Jet] Suddenly,
the chef breaks into song.
364
00:15:55,000 --> 00:15:57,867
♪ Tonight ♪
365
00:15:57,867 --> 00:16:02,667
♪ It's all about the chocolate
tart and the pistachios,
and the Amarena cherries ♪
366
00:16:02,667 --> 00:16:05,667
[Jet hoots] Bobby Flay!
367
00:16:05,667 --> 00:16:07,767
-And, scene!
-And scene.
368
00:16:08,266 --> 00:16:09,634
Thank you.
369
00:16:09,634 --> 00:16:12,700
Beat Bobby Flay, The Musical
is coming to a
Broadway theatre near you.
370
00:16:12,700 --> 00:16:14,266
Mark my words.
371
00:16:14,266 --> 00:16:16,300
-Oh, my God.
-I'm outta here.
372
00:16:16,300 --> 00:16:19,000
I think Bobby should maybe
stick to cooking.
373
00:16:19,000 --> 00:16:20,700
Now, I'm gonna make
this cheery sauce.
374
00:16:20,700 --> 00:16:22,934
Amarena cherries gives it
that tart sweetness.
375
00:16:24,367 --> 00:16:26,000
Seven minutes left.
376
00:16:26,000 --> 00:16:28,967
[Laura] I'm really proud
that I pulled off
all of the components
377
00:16:28,967 --> 00:16:32,000
but I'm starting to
get nervous about how set
my ganache is.
378
00:16:32,000 --> 00:16:35,066
[Jet] Laura's definitely
having some issues
unmolding these tarts.
379
00:16:35,367 --> 00:16:36,967
Darn. Okay.
380
00:16:36,967 --> 00:16:38,367
[Laura] It's not set as
I would like,
381
00:16:38,367 --> 00:16:40,367
but I'm just gonna have to
roll with it anyways.
382
00:16:41,767 --> 00:16:43,567
[dramatic music playing]
383
00:16:43,567 --> 00:16:45,166
Okay, this is
the moment of truth.
384
00:16:47,700 --> 00:16:50,934
Will the tart set? No. No.
385
00:16:51,367 --> 00:16:53,266
[both laughing]
386
00:16:53,266 --> 00:16:56,166
I throw some pistachios
on tops of it.
That doesn't help anything.
387
00:16:56,166 --> 00:16:57,634
[Jet] Will it pull apart?
388
00:16:59,300 --> 00:17:01,600
It looks a little liquidy.
389
00:17:01,600 --> 00:17:04,066
Ah! That's just an opinion.
390
00:17:04,066 --> 00:17:05,700
[laughter]
391
00:17:05,700 --> 00:17:08,100
One minute! One minute.
392
00:17:08,100 --> 00:17:11,266
I scoop my Tahini ice cream
and I'm topping that
393
00:17:11,266 --> 00:17:12,734
with smoked almonds.
394
00:17:14,066 --> 00:17:16,133
-[Jet] Oh.
-Wiggly.
395
00:17:17,467 --> 00:17:18,634
Do you need help, chef?
396
00:17:22,000 --> 00:17:23,834
[both exclaiming]
397
00:17:28,467 --> 00:17:33,066
[all] Ten, nine, eight,
seven, six,
398
00:17:33,066 --> 00:17:38,266
five, four, three, two one...
399
00:17:38,266 --> 00:17:40,767
-[all cheering]
-Good job.
400
00:17:40,767 --> 00:17:42,266
Good job. Beautiful.
401
00:17:43,767 --> 00:17:45,667
[Bobby] The flavors
of the tart are very good.
402
00:17:45,667 --> 00:17:49,266
But I'm looking over at
Laura's dish, and I'm thinking
this is gonna be a "L" for me.
403
00:17:50,467 --> 00:17:53,867
I was hoping for
the ganache to come out
a lot tighter looking.
404
00:17:53,867 --> 00:17:55,867
This is a little messy
for my taste.
405
00:17:55,867 --> 00:17:57,367
[dramatic music playing]
406
00:18:02,467 --> 00:18:06,166
Bobby, Laura, we'd like
to introduce you to our
esteemed judge panel.
407
00:18:06,166 --> 00:18:10,166
First up, chef
and recipe developer,
408
00:18:10,166 --> 00:18:11,667
Dan Langan.
409
00:18:11,667 --> 00:18:14,800
Pastry chef of
The Musket Room,
and Raf's
410
00:18:14,800 --> 00:18:16,767
Chmari Mick.
411
00:18:16,767 --> 00:18:20,266
Pastry chef,
Michael Laiskonis.
412
00:18:20,266 --> 00:18:24,033
We're gonna ask you to please
start with the Chocolate Tart
in front of you
413
00:18:25,400 --> 00:18:27,033
[dramatic music playing]
414
00:18:32,266 --> 00:18:35,667
The ice cream is super
thick and creamy, it feels
really rich on your tongue,
415
00:18:35,667 --> 00:18:38,667
but the layer of
chocolate ganache is so thick,
416
00:18:38,667 --> 00:18:41,166
it's a lot to get through
in one bite.
417
00:18:41,166 --> 00:18:43,867
That chocolate is just
too much, it's too dense.
418
00:18:43,867 --> 00:18:47,266
But I do love the whole
interplay of
sesame and chocolate.
419
00:18:47,266 --> 00:18:49,867
It is kind of
a nostalgic idea.
420
00:18:49,867 --> 00:18:53,567
I love the Tahini
and the addition of
the smoked almonds.
421
00:18:53,567 --> 00:18:56,667
Even though I would have
loved a little more
smoke in there.
422
00:18:56,667 --> 00:19:00,166
Now, we're gonna ask you
to switch your plates
and try the next tart please.
423
00:19:06,900 --> 00:19:08,667
This feels really rustic,
424
00:19:08,667 --> 00:19:10,367
and the chocolate ganache,
I really enjoyed
425
00:19:10,367 --> 00:19:12,800
because it was chocolaty,
but it was light.
It didn't feel too heavy.
426
00:19:12,800 --> 00:19:16,166
My only critique here would be
the ganache could have set
just a little bit more.
427
00:19:16,166 --> 00:19:21,900
I kinda worry that maybe
the chef didn't intend this
kind of loose presentation.
428
00:19:21,900 --> 00:19:24,300
But I'm forgiving of that
because it tasted so well.
429
00:19:24,300 --> 00:19:27,367
I love that combination of
chocolate, pistachio
and cherry.
430
00:19:27,367 --> 00:19:30,667
That cherry sauce on it
gives a little bit
of tartness, sweetness...
431
00:19:30,667 --> 00:19:35,166
but what I struggle with is,
it's a little bit sloppy
on the plate.
432
00:19:35,166 --> 00:19:39,367
This is gonna be a really
close one because these are
really great Chocolate Tarts.
433
00:19:40,266 --> 00:19:41,967
Now it's time to vote.
434
00:19:41,967 --> 00:19:43,634
[dramatic music playing]
435
00:19:44,667 --> 00:19:47,100
[Laura] The judges like
his flavors, and now
436
00:19:47,100 --> 00:19:49,634
I'm really thinking that
it's a 50-50 chance.
437
00:19:50,567 --> 00:19:51,967
[suspenseful music playing]
438
00:19:54,500 --> 00:19:56,333
And the winner is...
439
00:20:00,166 --> 00:20:01,467
Chef Bobby Flay.
440
00:20:02,400 --> 00:20:03,667
[crowd cheering]
441
00:20:04,800 --> 00:20:06,433
-Sorry, chef.
-Good job.
442
00:20:08,567 --> 00:20:11,667
How is that even possible!
443
00:20:11,667 --> 00:20:14,100
For me, what tipped
the balance was
444
00:20:14,100 --> 00:20:16,367
the really clean flavor
of the chocolate.
445
00:20:17,867 --> 00:20:20,433
-Presentation needs
a little work.
-[laughter]
446
00:20:21,200 --> 00:20:22,266
That's generous.
447
00:20:22,266 --> 00:20:24,166
[both laugh]
448
00:20:24,166 --> 00:20:26,500
Pleasure meeting you, chef.
I thought you beat me.
449
00:20:26,500 --> 00:20:28,667
[Laura] It has been
such a journey to get here,
450
00:20:28,667 --> 00:20:30,867
and I'm so proud
of what I accomplished,
451
00:20:30,867 --> 00:20:33,667
and everything that I got done
in that 45 minutes.
452
00:20:34,800 --> 00:20:37,000
-How do you do it?
-Wow.
453
00:20:37,000 --> 00:20:40,000
We tried to distract him
with a full-on musical,
454
00:20:40,000 --> 00:20:42,567
-and he still won.
-Yeah. [groans]
455
00:20:42,567 --> 00:20:44,567
-Sutton's not happy.
-You're in trouble.
456
00:20:44,567 --> 00:20:48,100
-What we did find though is,
he cannot sing.
-No, he cannot sing.
457
00:20:48,100 --> 00:20:50,934
-No. All right, cut.
We're out.
-No. Yeah.
458
00:20:54,100 --> 00:20:57,400
Well, my plating was a flop,
but my tart came out on top.
459
00:20:57,400 --> 00:20:59,867
[crowd cheering]