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]