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 00:00:27,100 --> 00:00:30,967 -Let's go. -It's their turn to surprise me with their signature dish. 13 00:00:30,967 --> 00:00:32,100 What! 14 00:00:32,100 --> 00:00:35,800 -Don't try this at home. -You did it, Bobby. 15 00:00:35,800 --> 00:00:38,600 -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 00:00:48,367 --> 00:00:50,700 I hope I can count on you for some support tonight, 20 00:00:50,700 --> 00:00:53,567 because my co-host will not be giving me any. 21 00:00:53,567 --> 00:00:57,367 Chef Jet Tila, and the multi-talented actress, 22 00:00:57,367 --> 00:00:59,367 Sutton Foster. 23 00:00:59,367 --> 00:01:00,934 [piano music playing] 24 00:01:02,967 --> 00:01:04,166 [all snapping fingers] 25 00:01:05,300 --> 00:01:08,266 You are going down, Bobby Flay. 26 00:01:08,266 --> 00:01:09,934 [all cheering] 27 00:01:11,767 --> 00:01:13,500 Was that a West Side Story move? 28 00:01:13,500 --> 00:01:15,667 You know, sharks and jets. 29 00:01:15,667 --> 00:01:17,100 -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? 32 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? 36 00:01:30,667 --> 00:01:31,867 That's how bad I am. 37 00:01:31,867 --> 00:01:34,867 Maybe we'll get you to do a dialogue during his cook today. 38 00:01:34,867 --> 00:01:36,800 -[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. 40 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. 42 00:01:43,467 --> 00:01:46,667 -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. 45 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! 58 00:02:32,567 --> 00:02:35,133 Yeah! Whoa! 59 00:02:35,400 --> 00:02:36,934 Yeah! 60 00:02:37,667 --> 00:02:39,867 Bobby, higher. Higher. 61 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. 64 00:02:48,567 --> 00:02:49,800 [all laughing] 65 00:02:49,800 --> 00:02:52,767 Okay, so you know, Sutton Foster is here tonight. 66 00:02:52,767 --> 00:02:55,000 One of the things that she really loves is chocolate. 67 00:02:55,000 --> 00:02:58,000 Okay, so I'm gonna give you an ingredient in that category. 68 00:02:58,000 --> 00:02:59,667 -You ready? -Um-hmm. 69 00:02:59,667 --> 00:03:02,333 -Gianduja. -Wow. 70 00:03:03,500 --> 00:03:07,100 So, we have chocolate, hazelnuts, good flavor combinations. 71 00:03:07,100 --> 00:03:10,767 Setton, Jet, will decide who goes up against me in the second round. 72 00:03:10,767 --> 00:03:14,367 Twenty minutes on the clock. Don't let this Gianduja fool ya. 73 00:03:14,367 --> 00:03:15,900 -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. 77 00:03:24,000 --> 00:03:27,467 -Do you like dark chocolate, milk chocolate. What's your... -Yes. 78 00:03:27,467 --> 00:03:30,066 -You like it all. -I never met a chocolate I didn't like. 79 00:03:30,066 --> 00:03:33,367 So, when I think about this, I think about a Nutella flavor. 80 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! 87 00:03:48,266 --> 00:03:50,467 [Laura] I love flavors that people are familiar with. 88 00:03:50,467 --> 00:03:52,266 Maybe they haven't seen it in a donut before. 89 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. 91 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. 103 00:04:28,767 --> 00:04:30,100 [laughs] 104 00:04:30,100 --> 00:04:32,400 Today, my work has been featured in 105 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... 109 00:04:44,000 --> 00:04:45,800 -[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. 113 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. 119 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. 121 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. 123 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. 129 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. 134 00:05:45,800 --> 00:05:48,100 I know what I'm working on right now is gonna be bomb. 135 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 137 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. 139 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. 142 00:06:04,367 --> 00:06:06,600 [Sutton] I don't hate a chocolate-orange combination. 143 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]