1
00:00:00,767 --> 00:00:02,066
I'm Bobby Flay.
2
00:00:02,066 --> 00:00:05,567
Each week, one brave chef
will try to take me down
in my house.
3
00:00:05,567 --> 00:00:06,367
This is my show.
4
00:00:06,367 --> 00:00:08,166
Today, It is.
Tomorrow, who knows?
5
00:00:08,166 --> 00:00:09,700
Ooh, trash talking.
6
00:00:09,700 --> 00:00:12,700
This culinary battle
is going to shake down
in two rounds.
7
00:00:12,700 --> 00:00:15,000
Round one.
To get to me, two contenders
8
00:00:15,000 --> 00:00:16,200
have to go through each other
9
00:00:16,200 --> 00:00:18,266
using an ingredient
of my choice.
10
00:00:18,266 --> 00:00:19,500
It's do or die, Bobby.
11
00:00:19,500 --> 00:00:21,100
[Bobby]
Two people that know me well
12
00:00:21,100 --> 00:00:23,500
will decide who's got
the skills to beat me.
13
00:00:23,500 --> 00:00:24,934
Yeah!
14
00:00:24,934 --> 00:00:27,266
[Bobby] Round two,
I go head to head
with the winning contender.
15
00:00:27,266 --> 00:00:28,634
Let's go.
16
00:00:28,634 --> 00:00:30,867
[Bobby]
It's their turn to surprise me
with their signature dish.
17
00:00:30,867 --> 00:00:32,266
-What?
-Oh, no.
18
00:00:32,266 --> 00:00:33,567
Don't try this at home.
19
00:00:33,567 --> 00:00:35,233
I know you did it, Bobby.
20
00:00:35,667 --> 00:00:36,700
[Bobby]
Bottom line...
21
00:00:36,700 --> 00:00:38,600
You're gonna run out of time!
22
00:00:38,600 --> 00:00:40,133
...everyone's out to beat me.
23
00:00:43,367 --> 00:00:44,600
[crowd cheering]
24
00:00:47,066 --> 00:00:49,500
All right. Is everybody
on my side tonight?
25
00:00:49,500 --> 00:00:53,567
I have a feeling
my co-host will not be
singing my praises.
26
00:00:53,567 --> 00:00:57,800
Please welcome
chef Michael Symon
and actress Chrissy Metz.
27
00:00:59,166 --> 00:01:02,300
Ladies and gentlemen,
are you ready to...
28
00:01:02,800 --> 00:01:05,000
Beat Bobby Flay?
29
00:01:07,166 --> 00:01:08,533
There we are.
30
00:01:10,400 --> 00:01:12,166
Thanks so much for being here.
I'm so glad you're here.
31
00:01:12,166 --> 00:01:14,100
I'm so excited.
I've been watching forever.
32
00:01:14,100 --> 00:01:15,467
When I got the word
you were gonna be here,
33
00:01:15,467 --> 00:01:17,266
it was literally
one of these moments.
34
00:01:17,266 --> 00:01:18,300
Seriously?
35
00:01:18,300 --> 00:01:19,767
That's amazing. No, seriously.
36
00:01:19,767 --> 00:01:21,300
How long was This is Us?
37
00:01:21,300 --> 00:01:22,166
For like, almost ten years?
38
00:01:22,166 --> 00:01:23,767
-No, six.
-It was a great run though.
39
00:01:23,767 --> 00:01:25,367
-It was.
-But you know what?
40
00:01:25,367 --> 00:01:26,600
Time to do something
different, right?
41
00:01:26,600 --> 00:01:28,166
-Yes.
-So now you actually
42
00:01:28,166 --> 00:01:29,367
have a wine company?
43
00:01:29,367 --> 00:01:31,066
-Yes.
-And you also
left me some wine
44
00:01:31,066 --> 00:01:33,266
-in my green room,
which I'm very happy about.
-Yay!
45
00:01:33,266 --> 00:01:34,900
-Joyful. All right.
-Think you delivered some
46
00:01:34,900 --> 00:01:36,667
to my house too,
which I'm very excited about.
47
00:01:36,667 --> 00:01:38,300
I like to live my life
with a joyful heart.
48
00:01:38,300 --> 00:01:40,266
And so, hence came the name.
49
00:01:40,266 --> 00:01:41,900
I'll be getting drunk
right after the show.
50
00:01:41,900 --> 00:01:44,667
Perfect. Can you do it now
so you can live?
51
00:01:44,667 --> 00:01:46,166
[all laughing]
52
00:01:46,166 --> 00:01:47,367
Let's bring out some chefs.
53
00:01:47,367 --> 00:01:49,133
-Let's get this thing going.
-Exciting.
54
00:01:49,967 --> 00:01:52,266
Our first contender's
passion for cooking
55
00:01:52,266 --> 00:01:55,500
started over an open flame
in Cameroon, Africa.
56
00:01:55,500 --> 00:01:57,567
Chef Loic Sany.
57
00:01:57,567 --> 00:01:59,133
[Bobby] Yeah.
58
00:02:01,300 --> 00:02:02,600
Whoa!
59
00:02:04,000 --> 00:02:05,667
-Oh, I'm pumped.
-[Bobby] Hello.
60
00:02:05,667 --> 00:02:06,767
I'm ready.
61
00:02:06,767 --> 00:02:09,467
From country clubs
to private getaways,
62
00:02:09,467 --> 00:02:13,367
this chef serves up
exclusive French
and Italian cuisine.
63
00:02:13,367 --> 00:02:15,300
Chef Taylor Haupt.
64
00:02:17,066 --> 00:02:19,233
Yeah, Taylor!
65
00:02:20,100 --> 00:02:22,600
Yeah, Taylor. Oh!
66
00:02:26,567 --> 00:02:28,066
[laughing]
67
00:02:28,066 --> 00:02:29,166
[Bobby] I'm ready Loice.
68
00:02:29,166 --> 00:02:31,467
Where'd you go tonight
besides jumping over my head?
69
00:02:31,467 --> 00:02:33,867
To prove myself
that I can beat Bobby Flay.
70
00:02:33,867 --> 00:02:35,100
Okay, I like that.
71
00:02:35,100 --> 00:02:36,033
How about yourself?
72
00:02:36,033 --> 00:02:37,800
I'm gonna teach
an old dog some new tricks.
73
00:02:37,800 --> 00:02:39,300
[all exclaiming]
74
00:02:40,667 --> 00:02:42,000
The shade of it.
[evil laughter]
75
00:02:42,000 --> 00:02:45,166
Okay, I'm gonna give you
an ingredient of my choice,
76
00:02:45,166 --> 00:02:47,066
and you must
make that ingredient
77
00:02:47,066 --> 00:02:48,266
the star of your dish.
78
00:02:48,266 --> 00:02:49,867
And that ingredient is...
79
00:02:49,867 --> 00:02:52,333
-Genoa salami.
-[audience exclaiming]
80
00:02:52,767 --> 00:02:53,867
It's a good start.
81
00:02:53,867 --> 00:02:55,166
-All right.
-All right, guys.
82
00:02:55,166 --> 00:02:57,166
Twenty minutes on the clock.
You know what to do.
83
00:02:57,166 --> 00:02:59,700
-Bring the umami
with the salami.
-[bell dings]
84
00:03:04,867 --> 00:03:08,567
I'm very excited, but like,
I just eat salami by itself.
85
00:03:08,567 --> 00:03:10,667
-So, like...
-Salami don't need no friends.
86
00:03:10,667 --> 00:03:12,100
-[laughs]
-Mommy don't need no friends.
87
00:03:12,100 --> 00:03:13,400
-Just put it on a plate.
-It's good on its own.
88
00:03:13,400 --> 00:03:17,066
[Michael]
So it's a cured sausage
that has good fat content.
89
00:03:17,066 --> 00:03:19,400
I think I'd fry some,
cook an egg in the fat.
90
00:03:19,400 --> 00:03:21,867
What about making a meatball
with the salami?
91
00:03:21,867 --> 00:03:23,066
That that sounds really good.
92
00:03:23,066 --> 00:03:25,066
I feel salami
should be a food group.
93
00:03:25,066 --> 00:03:27,634
-Oh, don't I know it.
[chuckles]
-Yeah.
94
00:03:28,567 --> 00:03:29,400
How you doing
over there, Chef?
95
00:03:29,400 --> 00:03:31,000
I'm focused, baby.
Don't talk to me.
96
00:03:31,000 --> 00:03:32,133
Let's go.
97
00:03:32,767 --> 00:03:33,767
[Chrissy] No talking.
98
00:03:33,767 --> 00:03:35,066
What are you making, Loic?
99
00:03:35,066 --> 00:03:37,767
I'm making a salami pasta.
100
00:03:37,767 --> 00:03:39,066
Okay, I like that.
101
00:03:39,066 --> 00:03:44,600
I can utilize the fat
from the salami
to give my pasta flavor,
102
00:03:44,600 --> 00:03:46,467
and I'm going to add
garlic and shallots
103
00:03:46,467 --> 00:03:50,233
and glaze that up
with some white wine
and then get the sauce going.
104
00:03:53,066 --> 00:03:54,634
Come on, baby. Come on.
105
00:03:56,000 --> 00:03:58,667
I spent my childhood cooking
with my grandmother,
106
00:03:58,667 --> 00:04:01,667
and I came from Cameroon
13 years ago.
107
00:04:01,667 --> 00:04:03,367
My grandmother passed away
108
00:04:03,367 --> 00:04:06,066
literally a few days after
I land into this country.
109
00:04:06,066 --> 00:04:08,867
The last thing
she said to me was,
you have to make it.
110
00:04:08,867 --> 00:04:11,567
And I live by those words
my entire life.
111
00:04:11,567 --> 00:04:13,567
Today I'm a chef
in Washington, D.C,
112
00:04:13,567 --> 00:04:16,166
currently working
on opening my first business
113
00:04:16,166 --> 00:04:18,100
for my son and my grandmother.
114
00:04:18,100 --> 00:04:20,467
I'm determined to be
one of the best chefs
in this industry,
115
00:04:20,467 --> 00:04:23,066
and to do that, I have to
take down the best.
116
00:04:23,066 --> 00:04:24,500
Watch out, Bobby.
117
00:04:26,567 --> 00:04:27,900
Taylor, what are you making?
118
00:04:27,900 --> 00:04:31,867
My mind instantly
goes to a classic
beautiful Italian sandwich.
119
00:04:31,867 --> 00:04:33,567
Put some oil and vinegar
on it, please.
120
00:04:33,567 --> 00:04:34,700
-Thank you.
-[laughs]
121
00:04:34,700 --> 00:04:38,667
I'm gonna make a fried Genoa
salami open faced sandwich
122
00:04:38,667 --> 00:04:41,000
with pickled vegetables
and whipped ricotta.
123
00:04:41,000 --> 00:04:43,567
This represents me
because it's gonna be simple.
124
00:04:43,567 --> 00:04:46,266
It's gonna be beautiful,
and the flavors are
gonna be outstanding.
125
00:04:46,266 --> 00:04:50,266
I get my vegetables
pickling with water, sugar,
and champagne vinegar.
126
00:04:50,266 --> 00:04:52,166
I know it will bring
some brightness to the dish.
127
00:04:52,166 --> 00:04:53,667
Why is it so quiet in here?
128
00:04:53,667 --> 00:04:55,533
[audience cheering]
129
00:04:57,367 --> 00:04:59,767
I grew up with a mom
who worked the night shift
as a nurse.
130
00:04:59,767 --> 00:05:02,467
My father and I had to fend
for ourselves for dinner,
131
00:05:02,467 --> 00:05:03,934
and it became
a passion of ours.
132
00:05:03,934 --> 00:05:07,367
While in culinary school,
I interned at the Augusta
National Golf Club,
133
00:05:07,367 --> 00:05:09,467
the number one
country club in the world.
134
00:05:09,467 --> 00:05:12,800
And now I'm a private chef
in Washington, D.C.
135
00:05:12,800 --> 00:05:15,700
I travel all around the world
learning about global flavors
136
00:05:15,700 --> 00:05:18,367
I can integrate into
my fresh pasta dishes.
137
00:05:18,367 --> 00:05:21,166
I'm here today
to show that I can run
with the top guns
138
00:05:21,166 --> 00:05:22,100
like Bobby Flay.
139
00:05:22,100 --> 00:05:23,667
All right. So tell me
what you got going.
140
00:05:23,667 --> 00:05:25,467
You got a little bit of
salami in the pan.
141
00:05:25,467 --> 00:05:26,867
Yes. I just want to
render that out.
142
00:05:26,867 --> 00:05:28,767
I'm gonna soak my bread in it
before I toast it
143
00:05:28,767 --> 00:05:30,700
to get that salami flavor
going through there.
144
00:05:30,700 --> 00:05:32,266
You got... What do you got?
Fennel, carrots.
145
00:05:32,266 --> 00:05:33,767
-Fresno chili?
-Yes, sir.
146
00:05:33,767 --> 00:05:34,800
I like the way it sounds.
147
00:05:34,800 --> 00:05:35,867
-It's gonna be tasty.
-All right.
148
00:05:35,867 --> 00:05:37,266
-Good luck.
-Thank you, Chuck.
149
00:05:37,266 --> 00:05:39,266
-Loic, how you doing, baby?
-I'm doing great.
150
00:05:39,266 --> 00:05:40,867
Okay, So you have
some in the pan.
151
00:05:40,867 --> 00:05:42,367
[Loic]
We're gonna do a little
bit of cream on there,
152
00:05:42,367 --> 00:05:43,567
and some chili flakes.
153
00:05:43,567 --> 00:05:46,000
I have some salami
that I'm gonna use as
garnish as well.
154
00:05:46,000 --> 00:05:48,867
Yep. They sound like
two delicious dishes you guys.
155
00:05:48,867 --> 00:05:51,900
13:50 minutes left.
Let's bring it.
156
00:05:52,967 --> 00:05:54,367
It's nice and 'lish.
157
00:05:54,367 --> 00:05:56,000
[Michael]
Taylor's got those
big cubes of salami
158
00:05:56,000 --> 00:05:58,100
that he's rendering the fat
to brush on his bread.
159
00:05:58,100 --> 00:05:59,700
Over here with the pasta,
160
00:05:59,700 --> 00:06:03,300
he's got white wine
and cream, chili flakes,
garlic, onions.
161
00:06:03,300 --> 00:06:04,567
Do you think
it's gonna be too hot?
162
00:06:04,567 --> 00:06:06,100
I think it will.
It's gonna a kick.
163
00:06:06,100 --> 00:06:07,567
-I don't know. I'm sensitive.
-It's gonna have a kick.
164
00:06:07,567 --> 00:06:09,333
-I'm delicate.
-It's gonna have a kick.
165
00:06:11,900 --> 00:06:14,100
[grunts] When is this pasta
gonna be finally cooked?
166
00:06:14,100 --> 00:06:17,266
Pasta is so simple,
but very easy to mess up also.
167
00:06:17,266 --> 00:06:19,100
Come on, cook,
cook, cook, cook.
168
00:06:19,100 --> 00:06:20,567
Find out what Taylor's making
in that boat.
169
00:06:20,567 --> 00:06:22,834
-I'm going to.
-Okay. [laughs]
170
00:06:23,300 --> 00:06:24,467
What's in the bowl?
171
00:06:24,467 --> 00:06:26,300
We got a little
whip ricotta going here,
172
00:06:26,300 --> 00:06:28,900
a little lusciousness to
break through that saltiness.
173
00:06:28,900 --> 00:06:30,266
-Delish.
-The acidity.
174
00:06:30,266 --> 00:06:32,166
And I'm gonna get the salami
nice and crispy
175
00:06:32,166 --> 00:06:33,867
as my base layer
on top of that bread.
176
00:06:33,867 --> 00:06:35,600
All right, I'm gonna check
on my boy over here.
177
00:06:35,600 --> 00:06:37,300
-I need some help.
-Oh, you need help?
178
00:06:38,066 --> 00:06:38,967
How's the pasta?
179
00:06:38,967 --> 00:06:40,066
Like two more minutes.
180
00:06:40,066 --> 00:06:42,000
-I hope I have enough time.
-What can I do for you?
181
00:06:42,000 --> 00:06:43,000
Just pray for me.
182
00:06:43,000 --> 00:06:44,567
Pray? Okay.
183
00:06:44,567 --> 00:06:45,600
-[angelic music playing]
-I'm praying.
184
00:06:45,600 --> 00:06:47,667
We got this.
Give me five.
185
00:06:47,667 --> 00:06:49,700
Oh, sorry, I was praying.
[laughs]
186
00:06:50,367 --> 00:06:51,834
Coming up on seven minutes.
187
00:06:53,400 --> 00:06:55,867
So Taylor's whipping up
some ricotta.
188
00:06:55,867 --> 00:06:59,000
In addition to Loic's pasta,
he's putting a baguette,
189
00:06:59,000 --> 00:07:00,667
with some little
crispy salami on top.
190
00:07:00,667 --> 00:07:03,600
I think these are two
really inventive dishes,
very creative.
191
00:07:03,600 --> 00:07:07,567
[Loic] I check on my pasta
and It's slightly over.
192
00:07:07,567 --> 00:07:08,567
[grunts]
193
00:07:08,567 --> 00:07:11,367
Two minutes.
You better get it
on the plate.
194
00:07:11,367 --> 00:07:14,700
I put my bread down, I put
a few pieces of salami on top
195
00:07:14,700 --> 00:07:17,500
and I topped that off
with some pickles.
196
00:07:17,500 --> 00:07:19,867
[Loic] I'm twirling my pasta
into my bowl
197
00:07:19,867 --> 00:07:22,867
and then topped my pasta
with that salami sauce.
198
00:07:22,867 --> 00:07:24,667
Forty seconds to ago.
199
00:07:24,667 --> 00:07:27,800
I take a nice dollop
of my whipped ricotta,
put it on top.
200
00:07:27,800 --> 00:07:29,767
-[Michael]
Get it on the plate.
-[Bobby] Come on, Loic.
201
00:07:29,767 --> 00:07:30,734
Ten...
202
00:07:30,734 --> 00:07:32,100
[Taylor] I garnish
with some fennel frond.
203
00:07:32,100 --> 00:07:33,600
Eight, seven...
204
00:07:33,600 --> 00:07:36,567
[Loic] And little bit more
of that crispy salami on top.
205
00:07:36,567 --> 00:07:39,367
Three, two, one.
206
00:07:39,367 --> 00:07:41,900
-[bell dings]
-[audience cheering]
207
00:07:44,700 --> 00:07:48,367
I'm a bit nervous
that he was able to execute
what he did in 20 minutes,
208
00:07:48,367 --> 00:07:51,834
but I really feel like
I was able to showcase
the Genoa salami.
209
00:07:52,667 --> 00:07:54,967
Hey, Taylor, you better
watch out, my guy.
210
00:07:54,967 --> 00:07:56,834
This is the perfect bite.
211
00:08:02,000 --> 00:08:05,467
I'm trying to figure out if
your combined age equals his.
212
00:08:05,467 --> 00:08:07,700
-[all laughing]
-Hey.
213
00:08:07,700 --> 00:08:09,300
[Michael] Chef Taylor,
tell us about your dish.
214
00:08:09,300 --> 00:08:11,266
I made a Genoa
salami sandwich,
215
00:08:11,266 --> 00:08:13,433
pickled vegetables
and whipped ricotta.
216
00:08:15,400 --> 00:08:19,467
That salami fat really runs
through the bread,
which is fantastic.
217
00:08:19,467 --> 00:08:21,000
The pickled fennel,
the chilies.
218
00:08:21,000 --> 00:08:22,700
It's got a nice
balanced heat to it.
219
00:08:22,700 --> 00:08:26,000
My one criticism would be
It's a little tough to eat.
220
00:08:26,000 --> 00:08:28,200
It is a little hard
to maneuver.
221
00:08:28,200 --> 00:08:30,567
But I do love the vinegar
and the fennel.
222
00:08:30,567 --> 00:08:31,867
It packs a little punch.
223
00:08:31,867 --> 00:08:33,600
I'm not a heat
or a pepper fan,
224
00:08:33,600 --> 00:08:36,266
but I do want to
stuff this in my face, but...
225
00:08:36,266 --> 00:08:38,166
-Yeah, I know. Let's go.
-Yeah.
226
00:08:38,166 --> 00:08:39,467
All right, Chef Loic,
tell us about your dish.
227
00:08:39,467 --> 00:08:45,400
Today I made for you
Genoa salami pasta
with Genoa salami toast.
228
00:08:46,367 --> 00:08:48,700
Toasters, crispy, salty.
229
00:08:48,700 --> 00:08:51,700
The pasta. I get
the flavor of the salami.
230
00:08:51,700 --> 00:08:53,934
My spaghetti is just
a touch overcooked.
231
00:08:54,500 --> 00:08:56,700
Okay, so I love bread.
232
00:08:56,700 --> 00:09:00,467
And I love that you put
a little bit of salami on top.
233
00:09:00,467 --> 00:09:03,100
The chili flakes
try to take me down.
234
00:09:03,100 --> 00:09:05,100
But yeah, really enjoyable.
235
00:09:05,100 --> 00:09:07,467
-It's close.
-You made two great dishes.
236
00:09:07,467 --> 00:09:09,266
-Thank you, Chef.
-Okay.
237
00:09:09,266 --> 00:09:10,600
[Loic]
I'm a little nervous.
238
00:09:10,600 --> 00:09:14,834
He toasted his bread
in the salami fat,
which I thought was grand.
239
00:09:16,000 --> 00:09:17,900
The chef moving forward is...
240
00:09:20,667 --> 00:09:22,100
chef Taylor.
241
00:09:24,667 --> 00:09:26,100
Hey, man, good job.
242
00:09:26,100 --> 00:09:27,800
[Loic]
It definitely does hurt.
243
00:09:27,800 --> 00:09:28,900
Good job, man.
244
00:09:28,900 --> 00:09:30,967
But this is
only the beginning.
I'm only 30, baby.
245
00:09:30,967 --> 00:09:32,166
We love you.
246
00:09:32,166 --> 00:09:33,967
Come on, let's go.
247
00:09:33,967 --> 00:09:36,867
Your dish just had
a little bit more balance
and flavors.
248
00:09:36,867 --> 00:09:39,867
And I'm hoping that you could
take that into the next round.
249
00:09:39,867 --> 00:09:43,634
How are you feeling?
I mean, you're going up
against the man, Mr. Bobby.
250
00:09:44,600 --> 00:09:45,567
It's time to get serious.
251
00:09:45,567 --> 00:09:46,600
Okay, We're ready.
252
00:09:53,266 --> 00:09:54,667
All right, Chef.
Congratulations.
253
00:09:54,667 --> 00:09:55,800
Made through round one.
254
00:09:55,800 --> 00:09:57,467
What is your signature dish?
255
00:09:57,467 --> 00:09:59,433
My signature dish is...
256
00:10:00,600 --> 00:10:03,100
-Bolognese.
-[audience exclaiming]
257
00:10:04,567 --> 00:10:06,467
Give us the rules.
I want to start cooking
right now.
258
00:10:06,467 --> 00:10:07,900
I don't think I've ever
seen you this excited.
259
00:10:07,900 --> 00:10:09,867
-I like this dish.
-[Michael]
I love Bolognese.
260
00:10:09,867 --> 00:10:11,900
He needs to go
get his dry pasta going.
261
00:10:11,900 --> 00:10:13,867
-[all laughing]
-Wrong.
262
00:10:13,867 --> 00:10:15,767
Okay, so there's 45 minutes
on the clock
263
00:10:15,767 --> 00:10:17,734
and the time starts... now.
264
00:10:18,100 --> 00:10:19,400
Whoa!
265
00:10:19,767 --> 00:10:21,000
He was, like, gone!
266
00:10:23,467 --> 00:10:24,533
Bolognese.
267
00:10:24,533 --> 00:10:28,567
Obviously from Bologna,
tomato based sauce, wine.
268
00:10:28,567 --> 00:10:30,667
It's usually beef,
pork and veal,
269
00:10:30,667 --> 00:10:32,266
served with a broad noodle,
270
00:10:32,266 --> 00:10:33,900
either tagliatelle
or pappardelle.
271
00:10:33,900 --> 00:10:35,467
It's simple.
272
00:10:35,467 --> 00:10:37,367
But all the technique
has to be perfect.
273
00:10:37,367 --> 00:10:39,200
-There's nowhere to hide.
-Right.
274
00:10:39,200 --> 00:10:40,767
-Hey, T man.
-[laughs]
275
00:10:40,767 --> 00:10:42,667
So why did you
choose this dish?
276
00:10:42,667 --> 00:10:43,834
It's special to me.
277
00:10:43,834 --> 00:10:45,900
Always makes people smile,
gets people around the table.
278
00:10:45,900 --> 00:10:48,367
-And that's why
you're gonna win.
-[laughs]
279
00:10:48,367 --> 00:10:50,467
My signature dish is
pappardelle Bolognese
280
00:10:50,467 --> 00:10:52,200
with whipped burrata and mint.
281
00:10:52,200 --> 00:10:54,100
[Michael]
Taylor, are you making
a straight yolk dough?
282
00:10:54,100 --> 00:10:55,033
Oh, yeah.
283
00:10:55,033 --> 00:10:57,000
I really love a yolk dough
with the sauce.
284
00:10:57,000 --> 00:10:59,300
It's more tender
and it's a little bit richer.
285
00:10:59,300 --> 00:11:00,500
[Chrissy] Mm.
286
00:11:00,500 --> 00:11:03,800
I love Bolognese.
I mean, it's meat,
sauce and pasta.
287
00:11:03,800 --> 00:11:04,967
[clicks tongue]
Let's get at it.
288
00:11:04,967 --> 00:11:06,567
I'm gonna go pretty
classic here.
289
00:11:06,567 --> 00:11:08,800
I'm making fresh
fettuccine Bolognese.
290
00:11:08,800 --> 00:11:10,300
I'm gonna get
the pasta dough made.
291
00:11:10,300 --> 00:11:12,166
They're both making
fresh pasta.
292
00:11:12,166 --> 00:11:13,767
Taylor's is straight
egg yolk.
293
00:11:13,767 --> 00:11:15,166
Bobby's is whole legs.
294
00:11:15,166 --> 00:11:17,967
Get it in a food processor,
Send it round and round.
295
00:11:17,967 --> 00:11:21,200
I got to say,
you've mastered this
little food processor move.
296
00:11:21,200 --> 00:11:22,300
Yeah, 'cause it's done.
297
00:11:22,300 --> 00:11:24,100
-It's effective, right?
-Yeah. Fast.
298
00:11:24,100 --> 00:11:26,967
-That's the Beat Bobby Flay
method.
-[laughs]
299
00:11:26,967 --> 00:11:28,400
I start the base of my sauce.
300
00:11:28,400 --> 00:11:29,600
Rough chop my bacon.
301
00:11:29,600 --> 00:11:31,300
I want to get
my vegetables in there.
302
00:11:32,500 --> 00:11:35,000
Bobby, are you using veal,
beef and pork?
303
00:11:35,000 --> 00:11:36,567
I'm using pork and beef.
304
00:11:36,567 --> 00:11:37,600
Taylor, what about you?
305
00:11:37,600 --> 00:11:40,367
-I'm using lamb, chef.
-Oh, lamb.
306
00:11:40,367 --> 00:11:42,967
The umami and earthiness
is gonna go perfectly
307
00:11:42,967 --> 00:11:44,667
with this homemade pasta.
308
00:11:44,667 --> 00:11:47,900
It's not traditional,
but I just love that.
309
00:11:47,900 --> 00:11:49,300
[Bobby] I'm gonna start
working on the sauce.
310
00:11:49,300 --> 00:11:51,467
I just think that
beef and pork have
the most flavor.
311
00:11:51,467 --> 00:11:54,100
The other pan,
I'm gonna start vegetables
and some bacon.
312
00:11:54,100 --> 00:11:57,266
Thirty-seven minutes
and eighteen seconds.
313
00:11:57,266 --> 00:11:58,500
All right, chef.
314
00:11:58,500 --> 00:12:00,467
So you got your dough going?
315
00:12:00,467 --> 00:12:02,567
-Oh, yeah.
-You got to give it
a little time to rest.
316
00:12:02,567 --> 00:12:05,000
Yeah, so I actually
put it in the vacuum sealer,
317
00:12:05,000 --> 00:12:06,166
and that cuts out
the rest time.
318
00:12:06,166 --> 00:12:07,567
-Yes, it does.
-So, she'll be ready to go.
319
00:12:07,567 --> 00:12:09,266
That was an
old Iron Chef cheat.
320
00:12:09,266 --> 00:12:10,033
Beautiful. All right.
321
00:12:10,033 --> 00:12:11,767
-Good luck.
-[Taylor] Thank you.
322
00:12:11,767 --> 00:12:13,667
Hey, buddy.
323
00:12:13,667 --> 00:12:15,467
-What's up?
-What do you got going?
324
00:12:15,467 --> 00:12:17,800
-Sawi, carrots, bacon.
-Okay.
325
00:12:17,800 --> 00:12:19,900
What kind of noodle
are you making?
326
00:12:20,500 --> 00:12:21,867
Go talk to Chrissy.
327
00:12:21,867 --> 00:12:23,867
-[Michael] What kind of noodle
are you making?
-[Bobby] Fettuccine.
328
00:12:23,867 --> 00:12:26,000
-Get out of here.
-Where do you want me to go?
329
00:12:26,000 --> 00:12:27,567
-I don't know where to go.
-[audience laughing]
330
00:12:27,567 --> 00:12:29,233
All right. Go get 'em, B.
331
00:12:30,767 --> 00:12:33,400
All right, so,
Bobby's making a fettuccine.
332
00:12:33,400 --> 00:12:34,800
Taylor's made pappardelle.
333
00:12:34,800 --> 00:12:36,467
So Taylor's is gonna be
a little bit thicker.
334
00:12:36,467 --> 00:12:39,367
The thicker pasta might be
a good move for Taylor.
335
00:12:39,367 --> 00:12:41,400
The heartier the sauce,
the thicker the noodle
basically, the rule.
336
00:12:41,400 --> 00:12:42,467
Right.
337
00:12:42,467 --> 00:12:44,166
[Michael] Typically,
you want pasta dough to rest.
338
00:12:44,166 --> 00:12:45,767
Yeah, a Cryovac machine makes
339
00:12:45,767 --> 00:12:48,400
a three hour process
into a ten-minute process.
340
00:12:48,400 --> 00:12:49,867
-Ooh.
-Yeah.
341
00:12:49,867 --> 00:12:52,100
[Chrissy] All right,
because I'm a kind guest,
342
00:12:52,100 --> 00:12:53,500
I'm gonna go feed Mr. Flay.
343
00:12:53,500 --> 00:12:55,000
I love that. You are kind.
344
00:12:55,000 --> 00:12:56,400
Yeah, also,
we need a distraction.
345
00:12:56,400 --> 00:12:57,767
Yes, that, too. [laughs]
346
00:12:57,767 --> 00:12:59,200
Bobby.
347
00:12:59,467 --> 00:13:00,767
A little snacky doo?
348
00:13:00,767 --> 00:13:02,100
-Oh, yeah.
-You look thirsty.
349
00:13:02,100 --> 00:13:03,400
I'm gonna grab a drink.
350
00:13:03,400 --> 00:13:04,467
You're breaking out your wine?
351
00:13:04,467 --> 00:13:06,767
-You look really thirsty, so.
-I do.
352
00:13:06,767 --> 00:13:08,533
Yeah. Just a full glass.
353
00:13:09,166 --> 00:13:10,166
You should have some.
354
00:13:10,166 --> 00:13:11,533
-Cheers.
-Cheers.
355
00:13:11,533 --> 00:13:12,667
-Thanks for
bringing over the wine.
-Want me to hold that for you?
356
00:13:12,667 --> 00:13:13,900
This is my bouquet for you.
357
00:13:13,900 --> 00:13:16,166
-Oh, thank you.
-[Bobby laughs]
358
00:13:16,166 --> 00:13:17,200
So sweet.
359
00:13:17,200 --> 00:13:19,000
-That's it. Mm.
-Yeah, Just hold it.
360
00:13:19,000 --> 00:13:20,700
Just... Yeah.
361
00:13:21,100 --> 00:13:22,567
Wow, a model.
362
00:13:22,567 --> 00:13:23,867
He's the model.
363
00:13:23,867 --> 00:13:25,767
-[audience] Ooh.
-Ciao Bella.
364
00:13:25,767 --> 00:13:27,100
[laughs]
365
00:13:27,100 --> 00:13:28,800
Taylor, can you make
my pasta for me?
366
00:13:28,800 --> 00:13:30,467
-I'm over here drinking.
-Bring it on, chef.
367
00:13:30,467 --> 00:13:34,300
-How about a little wine?
-[audience laughing]
368
00:13:34,300 --> 00:13:35,600
Do you get drunk easily?
369
00:13:35,600 --> 00:13:37,166
-Yep.
-Perfect.
370
00:13:37,166 --> 00:13:38,967
[all laughing]
371
00:13:38,967 --> 00:13:40,467
Chrissy, that is fact.
372
00:13:40,467 --> 00:13:42,367
Thanks, Michael.
373
00:13:42,367 --> 00:13:43,367
Mm.
374
00:13:43,367 --> 00:13:45,500
-Into it?
-I'm literally
feeling it already.
375
00:13:45,500 --> 00:13:46,333
You should chug it.
376
00:13:46,333 --> 00:13:48,834
-If you love it, chug it.
-[coughs]
377
00:13:49,567 --> 00:13:50,600
Should we get a chair?
378
00:13:50,600 --> 00:13:52,400
-Do you wanna sit?
-I gotta cook.
379
00:13:52,400 --> 00:13:53,367
Keep drinking.
380
00:13:53,367 --> 00:13:56,200
-Sorry.
-Yeah. Great. Great.
381
00:14:02,200 --> 00:14:03,100
[coughs]
382
00:14:03,100 --> 00:14:04,400
He's a lightweight.
We love it. Cheers!
383
00:14:04,400 --> 00:14:06,300
I am a lightweight. Cheers.
384
00:14:07,166 --> 00:14:08,000
All right, T man.
385
00:14:08,000 --> 00:14:09,834
[all laughing]
386
00:14:11,600 --> 00:14:13,266
Oh.
387
00:14:13,266 --> 00:14:14,934
I'm sorry.
388
00:14:16,000 --> 00:14:17,767
[laughs] I've been horrible.
389
00:14:17,767 --> 00:14:18,767
But you're not gonna win.
390
00:14:18,767 --> 00:14:20,300
Taylor.
391
00:14:20,300 --> 00:14:21,500
I'm not gonna distract you.
392
00:14:21,500 --> 00:14:23,400
I'm happy to do that
to Bobby, but...
393
00:14:23,400 --> 00:14:24,400
I appreciate though.
394
00:14:24,400 --> 00:14:25,533
-How are you feeling?
-Great.
395
00:14:25,533 --> 00:14:28,266
I'm gonna finish
our pasta here,
finish my sauce plate,
396
00:14:28,266 --> 00:14:30,266
and we'll head back down
to Washington, D.C.
397
00:14:30,266 --> 00:14:32,567
Okay. Okay. Come on.
398
00:14:32,567 --> 00:14:34,767
I cut the pasta ball
into half inch pieces
399
00:14:34,767 --> 00:14:37,266
and begin to
roll them out so they can
fit into the sheeter
400
00:14:37,266 --> 00:14:39,166
and I can cut them
into my noodles.
401
00:14:39,166 --> 00:14:40,867
I'm right in my comfort zone.
402
00:14:40,867 --> 00:14:42,767
It looks perfect,
and I know what I'm doing.
403
00:14:42,767 --> 00:14:44,100
-You do your thing.
-Thank you.
404
00:14:44,100 --> 00:14:45,867
-Bobby, keep drinking.
-[chuckles]
405
00:14:45,867 --> 00:14:47,700
I'm getting excited.
406
00:14:50,867 --> 00:14:52,200
Taylor. What'd you just
put in there?
407
00:14:52,200 --> 00:14:53,367
Putting some spices in there.
408
00:14:53,367 --> 00:14:55,867
A little cumin, coriander
and just a pinch of cinnamon.
409
00:14:55,867 --> 00:14:57,600
-Cinnamon?
-[Michael] I love it.
410
00:14:57,600 --> 00:15:00,867
These warming spices
complement lamb because
it can be gamey.
411
00:15:00,867 --> 00:15:02,867
I know that Bobby is
gonna spice it up,
412
00:15:02,867 --> 00:15:04,700
so I need to hit him
with the spice as well.
413
00:15:04,700 --> 00:15:06,667
To beat the man
with all the flavors,
414
00:15:06,667 --> 00:15:07,900
you have to use
all the flavors.
415
00:15:07,900 --> 00:15:10,000
I mean, I kind of love
that Taylor is doing it
differently.
416
00:15:10,000 --> 00:15:11,467
He's doing it, obviously,
his own way.
417
00:15:11,467 --> 00:15:13,500
[Michael] We'll see
where the judges go.
418
00:15:13,500 --> 00:15:15,700
[Bobby] So I'm adding in
my ground beef and pork.
419
00:15:15,700 --> 00:15:17,166
A lot of times,
they don't make this spicy.
420
00:15:17,166 --> 00:15:19,200
But I'm gonna put a little
Calabrian chilies in here
421
00:15:19,200 --> 00:15:20,433
because it's just not heat.
422
00:15:20,433 --> 00:15:23,300
It has a really earthy
background pepper
flavor as well.
423
00:15:23,300 --> 00:15:25,700
Twelve minutes on the clock.
424
00:15:30,000 --> 00:15:31,667
[Michael] See, 'cause he made
an egg yolk dough,
425
00:15:31,667 --> 00:15:33,066
look how beautiful
and yellow it is.
426
00:15:33,066 --> 00:15:34,867
-It's like, golden.
-I know.
427
00:15:34,867 --> 00:15:36,233
[Michael]
And he's hand cutting it.
428
00:15:36,233 --> 00:15:38,700
So it has that little bit
of that rusticness to it,
which I love.
429
00:15:38,700 --> 00:15:40,300
Pasta looks beautiful, Taylor.
430
00:15:40,300 --> 00:15:41,300
Thank you.
431
00:15:41,300 --> 00:15:42,867
Not you, Bobby.
432
00:15:42,867 --> 00:15:45,000
It's hard to be mean to Bobby.
433
00:15:45,000 --> 00:15:47,400
It's not that hard. [laughs]
434
00:15:48,600 --> 00:15:49,767
[Bobby]
First I have to make sheets,
435
00:15:49,767 --> 00:15:51,767
and then I change
the attachment
436
00:15:51,767 --> 00:15:54,300
to a fettuccine cutter
and I get fresh fettuccini.
437
00:15:55,000 --> 00:15:56,100
And the crowd goes wild.
438
00:15:56,100 --> 00:15:58,767
-Yeah, What's up?
-[audience laughing]
439
00:15:58,767 --> 00:16:00,600
Yours looks nice too, B.
440
00:16:00,600 --> 00:16:01,667
Aw.
441
00:16:01,667 --> 00:16:03,000
Fresh pasta goes really fast.
442
00:16:03,000 --> 00:16:06,567
I still wanted to have
a little bit of an
al dente bite to it.
443
00:16:06,567 --> 00:16:07,700
Taylor, are you feeling good?
444
00:16:07,700 --> 00:16:08,900
Feeling great, chef.
445
00:16:08,900 --> 00:16:11,767
I just need to
drop this pasta in
and to finish my sauce.
446
00:16:11,767 --> 00:16:13,266
I need to add some
heavy cream
447
00:16:13,266 --> 00:16:14,734
and I'm feeling
really good about it.
448
00:16:15,567 --> 00:16:17,400
Taylor, what are you mixing?
449
00:16:17,400 --> 00:16:19,066
It's a little whipped burrata
to go on top.
450
00:16:19,066 --> 00:16:20,767
Give it some richness,
a little creaminess.
451
00:16:20,767 --> 00:16:21,667
It'll be beautiful.
452
00:16:21,667 --> 00:16:23,667
I want that whipped burrata
right here.
453
00:16:23,667 --> 00:16:25,900
-[Michael] Some grilled bread.
-[Chrissy] Oh!
454
00:16:25,900 --> 00:16:28,000
[Taylor] The pasta's
absolutely perfect al dente.
455
00:16:28,000 --> 00:16:30,000
So I begin to toss it
in some of my sauce.
456
00:16:30,000 --> 00:16:33,300
I put it into
a large mixing bowl
so it won't overcook.
457
00:16:33,300 --> 00:16:34,967
[Chrissy] Four minutes to go.
458
00:16:34,967 --> 00:16:37,266
Usually I would
go pasta right in
with the sauce.
459
00:16:37,266 --> 00:16:39,800
-Right.
-So he's doing it
on the side here.
460
00:16:40,100 --> 00:16:41,900
You want the pasta
461
00:16:41,900 --> 00:16:44,800
and the sauce
to come together as a unit.
462
00:16:44,800 --> 00:16:46,867
I'm gonna finish the sauce
with some creme fraiche,
463
00:16:46,867 --> 00:16:48,800
some pecorino
for a little saltiness.
464
00:16:48,800 --> 00:16:51,567
Watch. I'll bet you Bobby's
gonna go from his pan...
465
00:16:51,567 --> 00:16:53,333
-Mm-hmm.
-...to the sauce.
466
00:16:54,300 --> 00:16:57,100
Ah! You know your guy.
[chuckles]
467
00:16:57,100 --> 00:16:58,800
One minute, 30 seconds.
468
00:17:00,266 --> 00:17:02,667
[Taylor] The first thing I do
when I plate is
get a nice ladle
469
00:17:02,667 --> 00:17:05,467
of my Bolognese sauce,
top it with my coated noodles,
470
00:17:05,467 --> 00:17:06,967
put some more sauce on top.
471
00:17:06,967 --> 00:17:08,800
[Michael]
Thirty seconds left, guys.
472
00:17:08,800 --> 00:17:10,133
They both look delish.
473
00:17:10,133 --> 00:17:12,367
[Michael] Mm-hmm.
With this, it comes down
to the little things.
474
00:17:12,367 --> 00:17:14,400
[Bobby] I think I have
the right amount
of sauce to pasta.
475
00:17:14,400 --> 00:17:15,634
I mean, classic Bolognese.
476
00:17:15,634 --> 00:17:18,333
You just want to basically
dress the pasta
with the sauce.
477
00:17:20,166 --> 00:17:21,367
[all] Ten, nine...
478
00:17:21,367 --> 00:17:22,767
[Taylor] A nice, big scoop of
my whipped burrata on top.
479
00:17:22,767 --> 00:17:25,000
[Bobby] I'm gonna add
more pecorino cheese.
480
00:17:25,767 --> 00:17:26,967
[Taylor]
I garnish with mint.
481
00:17:26,967 --> 00:17:28,667
...two, one.
482
00:17:28,667 --> 00:17:30,734
[audience cheering]
483
00:17:32,667 --> 00:17:34,000
Good job. Beautiful.
484
00:17:34,000 --> 00:17:35,000
Good job.
485
00:17:35,000 --> 00:17:36,400
Beautiful.
486
00:17:36,400 --> 00:17:39,767
I'm feeling really good
about my dish because
I did push the envelope.
487
00:17:39,767 --> 00:17:41,867
I did throw some
bold flavors in there,
488
00:17:41,867 --> 00:17:43,166
and I am giving them something
489
00:17:43,166 --> 00:17:44,400
that they've
never seen before.
490
00:17:45,166 --> 00:17:46,667
[Bobby] I'm pretty happy
with this dish.
491
00:17:46,667 --> 00:17:48,400
I would say
mine is more classic,
492
00:17:48,400 --> 00:17:49,900
and that doesn't
always work.
493
00:17:49,900 --> 00:17:51,800
You know,
sometimes the judges like
494
00:17:51,800 --> 00:17:54,100
something more creative
or modern, et cetera.
495
00:17:54,100 --> 00:17:55,433
So, who knows?
496
00:18:00,867 --> 00:18:01,934
Bobby and Taylor,
497
00:18:01,934 --> 00:18:03,500
now we would like to
introduce you to your judges.
498
00:18:03,500 --> 00:18:07,500
Chef and restaurateur
Melba Wilson.
499
00:18:07,500 --> 00:18:10,600
Chef Andrew Riccatelli.
500
00:18:10,600 --> 00:18:15,600
James Beard Award winning
chef Karen Akunowicz.
501
00:18:15,600 --> 00:18:18,100
You start with the pasta
Bolognese in front of you.
502
00:18:24,667 --> 00:18:25,567
I love this dish.
503
00:18:25,567 --> 00:18:27,300
I feel like I could have
gone to Bologna
504
00:18:27,300 --> 00:18:28,667
and eaten this
in a restaurant.
505
00:18:28,667 --> 00:18:30,867
The pasta is sauced perfectly.
506
00:18:30,867 --> 00:18:33,300
It has a little more heat than
maybe a typical Bolognese,
507
00:18:33,300 --> 00:18:35,767
but I think it adds
to the flavor of the dish.
508
00:18:35,767 --> 00:18:39,166
The pork and the beef
could have been
maybe a little finer.
509
00:18:39,166 --> 00:18:41,100
It could have been ground up
a little bit better.
510
00:18:41,100 --> 00:18:45,667
However, I like the fact
that this chef incorporated
beef and pork.
511
00:18:45,667 --> 00:18:47,567
Also, where's the salt?
512
00:18:47,567 --> 00:18:49,567
The cheese is definitely
bringing some salt,
513
00:18:49,567 --> 00:18:51,867
but I'm missing
a tad bit of seasoning.
514
00:18:51,867 --> 00:18:53,467
It's a little bit
under seasoned,
515
00:18:53,467 --> 00:18:55,867
but the pasta is
cooked perfectly.
516
00:18:55,867 --> 00:18:58,900
The ragu is beautiful.
I think it's a good dish.
517
00:18:59,600 --> 00:19:01,634
Could you please try
your second dish?
518
00:19:10,567 --> 00:19:12,667
Well, first of all, I think
the pasta is just gorgeous.
519
00:19:12,667 --> 00:19:14,500
The lamb, the cumin, the mint.
520
00:19:14,500 --> 00:19:16,100
It's smart, it's fun.
521
00:19:16,100 --> 00:19:19,166
I wish that the pasta
was tossed with the sauce.
522
00:19:19,166 --> 00:19:22,934
I feel like I got
a bowl of sauce
with pasta on top of it.
523
00:19:23,567 --> 00:19:25,567
I love the wide noodle.
524
00:19:25,567 --> 00:19:27,567
The cumin is
a home run for me.
525
00:19:27,567 --> 00:19:29,467
The burrata, great creaminess.
526
00:19:29,467 --> 00:19:32,266
Maybe just needs
a little bit more seasoning.
527
00:19:32,266 --> 00:19:34,066
I really enjoyed this dish.
528
00:19:34,066 --> 00:19:39,166
The lamb gave it
a totally different,
really fun flavor in there.
529
00:19:39,166 --> 00:19:43,200
I did think that
the ratio of meat to noodles
was a bit off,
530
00:19:43,200 --> 00:19:45,600
but this is really
going to be a tough one.
531
00:19:46,266 --> 00:19:48,100
All right, Judges,
please vote.
532
00:19:49,100 --> 00:19:52,066
I'm feeling like this battle
could go either way.
533
00:19:52,066 --> 00:19:53,266
I have this confidence,
534
00:19:53,266 --> 00:19:54,900
but I also have
this nervousness,
535
00:19:54,900 --> 00:19:56,567
seeing what Bobby put forward.
536
00:19:56,567 --> 00:19:57,734
[Chrissy] Thank you.
537
00:19:58,867 --> 00:20:00,233
Oh!
538
00:20:01,567 --> 00:20:02,900
The winner is...
539
00:20:07,567 --> 00:20:08,400
I'm really not thrilled.
540
00:20:08,400 --> 00:20:09,900
But Bobby Flay.
541
00:20:11,166 --> 00:20:14,467
These were both
such amazing pasta dishes.
542
00:20:14,467 --> 00:20:16,767
But chef, this was a walk
through the city of Bologna,
543
00:20:16,767 --> 00:20:20,000
and it was really as close
to perfect as you can get.
544
00:20:20,000 --> 00:20:21,634
-Wow, thank you.
-Yeah. Thank you.
545
00:20:24,266 --> 00:20:25,834
Great job.
546
00:20:25,834 --> 00:20:29,100
I came here today to prove
that I can go toe to toe
with these incredible chefs.
547
00:20:29,100 --> 00:20:30,467
Great job, chef. Thank you.
548
00:20:30,467 --> 00:20:32,367
I'll walk away
with my head held up.
549
00:20:32,367 --> 00:20:33,667
Whatever.
550
00:20:33,667 --> 00:20:35,567
Hope you enjoyed just
breaking kids' hearts.
551
00:20:35,567 --> 00:20:37,500
I mean, you've been
doing this for 72 years.
552
00:20:37,500 --> 00:20:38,767
He said he was gonna teach
an old dog new tricks.
553
00:20:38,767 --> 00:20:39,800
[all laughing]
554
00:20:39,800 --> 00:20:41,066
-Yeah.
-I forgot about that.
555
00:20:41,066 --> 00:20:41,967
All right, fine.
556
00:20:41,967 --> 00:20:43,000
Okay, fine.
557
00:20:43,000 --> 00:20:45,100
I thought we had him
when you gave him your wine.
558
00:20:45,100 --> 00:20:46,500
I know, I know.
559
00:20:47,266 --> 00:20:48,500
[all laughing]
560
00:20:48,500 --> 00:20:49,900
Whatever.
561
00:20:49,900 --> 00:20:52,367
-What is it gonna take?
-Flay.
562
00:20:52,367 --> 00:20:54,200
-[in deep voice] Flay.
-Flay.
563
00:20:54,967 --> 00:20:57,400
Pasta La Vista, baby.
564
00:20:57,400 --> 00:20:59,567
[audience cheering]