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I'm Bobby Flay.
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00:00:01,700 --> 00:00:03,867
Each week,
one brave chef will try
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to take me down in my house.
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-This is my show.
-Today it is.
Tomorrow, who knows.
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-Ooh.
-Trash talking.
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This culinary battle is going
to shake down in two rounds.
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Round one, to get to me,
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00:00:14,100 --> 00:00:16,066
two contenders have to go
through each other
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00:00:16,066 --> 00:00:18,266
using an ingredient
of my choice.
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It's do or die, Bobby.
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[Bobby] Two people
that know me well
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will decide who's got
the skills to beat me.
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Yeah!
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[Bobby]
Round two, I go head to head
with the winning contender.
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Let's go!
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[Bobby]
It's their turn to surprise me
with their signature dish.
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What?
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-Ah!
-Don't try this at home.
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I know you did it, Bobby!
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[Bobby] Bottom line?
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You're going
to run out of time!
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Everyone's out to beat me.
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All right, guys. Time to talk
the talk and walk the walk.
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Give it up for
Food Network's Jet Tila
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and co-host of The Talk,
Amanda Kloots.
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[laughs]
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-[laughing]
-[Bobby] Oh, man.
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-All right.
-[Jet] You're going
down, Bobby.
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-You got to go down.
-Nice legs, Jet.
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Bro, I think I pulled
something, homie.
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-[Bobby] Yes.
-I'm hurt.
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We got to work on your kicks.
We'll work on it.
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I mean...
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-[audience applauds]
-I got to get you
into Pilates.
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Actually, my Pilates
instructor in Los Angeles
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-was a Rockette as well.
-Oh, really?
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-How long did you do that for?
-I did it for two years.
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It's so, like, iconic.
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You feel very lucky
going to work at
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Radio City Music Hall
every day.
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And now you're on The Talk,
which is such a great show.
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Yes, you've been on.
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I have. I have to come back.
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But we'll see
how this happens today.
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She's like, "Yeah,
don't invite yourself on."
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Yeah, we'll see if
you're invited after today.
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-Let's see what happens.
-[chuckles]
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So you have any strategy
tonight, Jet?
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I mean, this is
Amanda's first time here.
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If you start winning,
she's going to kick you.
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-You know what I mean?
-That's right. [laughs]
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-She's going
to Rockette you down.
-I'll be ducking.
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-Yeah. [laughs]
-Whoo!
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That's right. That's right.
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We're taking you
down, brother.
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Let's do it.
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So our first contender
has worked
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in Michelin star restaurants
around the world.
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From Vallejo, California,
it's Chef Monique Feybesse.
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[audience cheering]
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Okay, Bobby, this contender's
upscale Greek cuisine
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will have you saying,
"Opa!" in no time.
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From Chicago,
by way of Greece,
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it's Chef Nikolaos Kapernaro.
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-[audience cheering]
-Opa!
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[Bobby] Monique, Nikolaos,
how are you guys doing?
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-All good.
-Doing good. Excited.
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[Monique] I grew up
watching you.
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I think it's time
for you to watch me.
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Oh, you go, girl.
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-Yeah.
-She's spicy.
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[Jet] Yeah.
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Okay, here's the way
it's going to work.
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I'm going to put 20 minutes
on the clock.
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I'm going to give you
an ingredient of my choice.
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And you must make
that ingredient
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the star of your dish.
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That ingredient
is dried cherries.
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[audience applauds] Ooh.
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What's the matter? You're not
that smiley anymore.
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No, I'm a pastry chef.
I love cherries.
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-Are you kidding me?
-Are you a pastry chef?
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I'm a pastry
and a savory chef.
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Oh, you do everything.
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[all laugh]
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[Nikolaos]
It's not looking good.
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Monique is a pastry chef,
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and I haven't worked
with dried cherries
for many, many years.
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20 minutes on the clock.
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Don't dry out under pressure.
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Make the dried cherries
the star.
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-[bell dings]
-[audience applauds]
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[Bobby] Okay, dried cherries.
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-Love. Yeah.
-Okay.
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-[Jet] It's packed
with flavor.
-[Amanda] Tart.
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-[Jet] Tarts.
-[Bobby] Do you
rehydrate them?
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-I would totally
rehydrate them.
-Oh, wow.
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-[Jet] Monique, was that
a spirit or wine?
-It was rum.
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-Rum, okay.
-Rum.
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So dried cherries,
they have acidity,
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but they don't have
brightness, and they
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don't have the juiciness.
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So you have to rehydrate them.
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Monique, are you on fire?
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No, no, no, no, no, no.
This is what I wanted.
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-Oh, okay, go.
-[Jet] Wow.
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[Monique] Some hickory
to infuse some cream.
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-Mmm. Smell is already
so overwhelming.
-[Bobby] Right.
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That's really cool.
Look at that.
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It's smoked cream
French toast. Let's go.
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Wow. Yum.
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-Hey, Monique, take it easy
on these clever ideas.
-No, no, no, no.
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We only got 20 minutes, chef.
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Actually, 16 now.
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I worked my way up
in some of the
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toughest restaurants
in the world.
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I know how to do sweets.
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I know how to do savory.
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Today, I'm the chef and owner
of Tarts de Feybesse.
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We specialize
in French pastries.
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We've become one of the best
pastry shops in the Bay Area,
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and soon we'll be opening up
our first brick and mortar.
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I want to win for my kids,
giving them a good example of,
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"If you can dream it,
you can do it."
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Nikolaos,
what are you making, sir?
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[Nikolaos] We're making
a Mediterranean crostini
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with a nice tomato tapenade.
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The cherries hydrated
with wine.
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-[Bobby] Okay.
-Ooh, okay.
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I cut my baguettes.
I drizzle with olive oil.
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Salt, pepper, oregano
and I put it in the oven.
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[Jet] 15 minutes, chefs.
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15 minutes.
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[audience applauds]
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Chef Nikolaos.
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I'm going to go a little bit
Mediterranean style
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with a nice cheese with herbs.
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For the tomato tapenade,
I have fresh oregano, parsley,
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and basil.
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It's going to be like
a refreshing flavor,
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all this sweet and sour
flavor of the cherries.
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But look at all those weapons.
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She's got the cream and
the smoke and everything.
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We'll see the flavor.
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-Yeah.
-[audience] Ooh.
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[Nikolaos] I was born
and raised in Greece.
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I spent my career
working in five-star resorts
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with Michelin star chefs
all around Europe.
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And then I moved
to the United States.
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Today, I'm the executive chef
at Avli on The Park.
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I have a brigade of 65 people
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making contemporary
Greek cuisine.
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I'm here today to beat Bobby
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and be the new king
even for a day.
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All right, Chef Monique,
how's it going?
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-[Jet] I love this technique.
-You want to taste it?
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Come on, you're...
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-Oh, that is fantastic.
-Thank you.
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-The burnt notes
really create a nice--
-Yes.
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A very fast way to smoke.
I'm stealing that from you.
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I transfer some of
the smoked cream
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into another bowl with egg
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and soak some of
the bread inside of it.
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And then brine
into the brown butter.
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[Jet] All right, chefs,
12 minutes left.
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[audience cheering]
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Nikolaos, I'm trying to figure
out his flavor combos.
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-He's got tomatoes
and cherries?
-That's the problem.
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I'm not seeing the symphony,
I guess.
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-Okay.
-You know what I mean?
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-We want a symphony.
-[Jet] For sure.
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Okay, I'm going in, guys.
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I'm going in.
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All right, guys, we're coming
up on eight minutes.
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[cheering]
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[Amanda] Monique,
how you feeling?
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I'm feeling okay.
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Mmm, what are you doing there?
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It's just a little flat,
so I need to brighten it
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up with some vinegar.
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Oh my gosh, it looks so good.
It smells so good.
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[Monique]
I'm thinking about my kids.
They love cherries.
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They always ask
for dessert, obviously.
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I would, too.
If you were my mom,
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-I'd ask for dessert
all the time.
-Yeah.
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-All right, Nikolaos,
how you feeling?
-Hello, hello.
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-How you doing, Amanda?
-It's getting down
to the wire.
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[Nikolaos] Oh, my God,
I burned the bread.
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So I don't have time
to remake them,
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and I choose, like,
the best looking crostinis,
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and I use these for my plates.
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What do we got here?
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Some cheese with honey
and fresh herbs.
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[Amanda] I love feta,
and I love feta with honey.
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So you are speaking
my language.
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And then we got
the cherries here.
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Are they going
to be a topping?
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Yeah, the star.
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What do you guys think?
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00:07:04,100 --> 00:07:05,200
-[audience cheers]
-Come on, guys!
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Can we get a "opa!"
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00:07:07,667 --> 00:07:08,800
[all] Opa!
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00:07:08,800 --> 00:07:10,700
All right,
that's what I'm talking about.
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All right, two minutes.
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Get it on the plate.
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This seared bread goes
on the bottom of the bowl
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with the macerated cherries
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and julienned fresh cherries
as well.
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Oh, she's just laying it
on a bed of cherries.
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[Nikolaos] I grab my feta
parmesan crumble,
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00:07:26,867 --> 00:07:28,667
put it on top of
the tomato tapenade,
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00:07:28,667 --> 00:07:31,667
on top, my cherries,
and some watercress.
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00:07:31,667 --> 00:07:32,800
[Bobby] One minute.
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00:07:32,800 --> 00:07:35,066
I pour the cream
into the small pitchers
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to keep the bread crispy
until the very end.
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[all] Five, four,
three, two, one.
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00:07:42,667 --> 00:07:44,233
-[bell dings]
-[audience cheers]
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00:07:46,567 --> 00:07:48,600
[Monique] I love my idea,
but there's not
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00:07:48,600 --> 00:07:50,200
too many ingredients
on my dish.
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00:07:50,200 --> 00:07:51,700
There's technique.
There's cherries.
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[Nikolaos] This dish
is a winner.
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00:07:54,767 --> 00:07:57,600
It's going to be an explosion
of flavors, my style.
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[Jet] All right, chefs.
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We're counting on one of you
to take this man down.
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00:08:07,000 --> 00:08:08,467
It's all going to come down
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00:08:08,467 --> 00:08:10,533
to what you did
with the dried cherries.
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00:08:10,867 --> 00:08:12,066
Chef Nikolaos.
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00:08:12,066 --> 00:08:16,400
So it's a
Mediterranean crostini
with a tomato tapenade.
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00:08:17,166 --> 00:08:18,367
I have to say, I was worried
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about how it would
all come together,
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and it is delicious.
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It's so bright and refreshing.
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I was worried you were
going to lose the cherries,
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and you did not.
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The cherries are tart.
They're sweet.
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And the feta gives
a creaminess and a saltiness.
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00:08:32,467 --> 00:08:34,867
The bread is
a little too toasted.
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00:08:34,867 --> 00:08:36,667
You do kind of taste
that burntness.
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00:08:36,667 --> 00:08:38,900
Chef Monique,
what did you make?
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[Monique]
A dried cherry French toast
with smoked cream.
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00:08:42,500 --> 00:08:45,600
I really love the technique
of smoking,
242
00:08:45,600 --> 00:08:46,967
and I definitely
get that taste.
243
00:08:46,967 --> 00:08:51,166
Just even smelling this cream
is so good.
244
00:08:51,166 --> 00:08:54,367
And when you pour it over
the toast, it's delicious.
245
00:08:54,367 --> 00:08:57,600
For some reason, though,
I'm losing the cherry here.
246
00:08:57,600 --> 00:09:01,700
The smoked cream is actually
overpowering the cherry.
247
00:09:01,700 --> 00:09:04,133
We're going to need a moment
to discuss, please.
248
00:09:05,867 --> 00:09:08,166
I think my dish
is creative in showcasing
249
00:09:08,166 --> 00:09:09,700
different techniques
rather than
250
00:09:09,700 --> 00:09:11,734
just making something basic.
251
00:09:13,266 --> 00:09:17,100
The chef moving forward
tonight to beat Bobby is...
252
00:09:19,467 --> 00:09:21,100
Chef Nikolaos.
253
00:09:21,100 --> 00:09:22,400
[audience cheers]
254
00:09:22,400 --> 00:09:23,533
All right, Chef.
255
00:09:23,533 --> 00:09:26,100
It's disappointing, but just
even to see Bobby himself,
256
00:09:26,100 --> 00:09:27,200
I had a blast.
257
00:09:28,567 --> 00:09:33,367
Nikolaos, you won because of
your balance of flavors.
258
00:09:33,367 --> 00:09:36,100
You have to bring
those moments of wow.
259
00:09:36,100 --> 00:09:38,467
Beware of the Greeks,
and their bearing gifts,
they say.
260
00:09:38,467 --> 00:09:40,100
-Oh, okay.
There we go.
-[laughs]
261
00:09:40,100 --> 00:09:41,600
[Amanda]
That's the kind of stuff
we love to hear.
262
00:09:41,600 --> 00:09:42,533
-[Jet] Yeah.
-[all applaud]
263
00:09:50,400 --> 00:09:52,100
Nikolaos, how you feeling
about round two?
264
00:09:52,100 --> 00:09:53,100
I'm coming hot.
265
00:09:53,100 --> 00:09:54,200
You're coming hot?
266
00:09:54,200 --> 00:09:55,700
-[Jet laughing]
-Coming in hot.
267
00:09:55,700 --> 00:09:57,400
-Nice.
-Okay, I like it.
268
00:09:57,400 --> 00:09:58,467
What are we cooking tonight?
269
00:09:58,467 --> 00:10:00,000
What is your signature dish?
270
00:10:00,000 --> 00:10:01,967
So my signature dish is...
271
00:10:01,967 --> 00:10:03,967
Guys, can I have
your help, the drum roll?
272
00:10:03,967 --> 00:10:05,600
-[drum roll]
-Oh, the drum roll.
273
00:10:05,700 --> 00:10:07,166
I like it.
274
00:10:07,166 --> 00:10:08,333
Moussaka!
275
00:10:08,800 --> 00:10:10,100
[all] Oh!
276
00:10:12,700 --> 00:10:14,100
-[Nikolaos] Can I ask
you something?
-Yeah.
277
00:10:14,100 --> 00:10:16,066
If I win,
you're going to dance
sirtaki with me?
278
00:10:16,066 --> 00:10:17,600
Oh, yes, sirtaki.
That's my move.
279
00:10:17,600 --> 00:10:19,567
-What is that?
-Absolutely he will.
280
00:10:19,567 --> 00:10:21,100
I do the Irish jig. I'm ready.
281
00:10:21,100 --> 00:10:22,400
[laughing]
282
00:10:23,767 --> 00:10:25,900
All right,
45 minutes on the clock,
283
00:10:25,900 --> 00:10:28,100
and your time starts now!
284
00:10:28,100 --> 00:10:29,166
[Jet] Yeah.
285
00:10:29,166 --> 00:10:30,400
[audience cheers]
286
00:10:36,367 --> 00:10:38,667
-I feel confident
in Chef Nikolaos.
-Why?
287
00:10:38,667 --> 00:10:40,667
-He seems like
he has a game plan.
-[Jet] Yeah.
288
00:10:40,667 --> 00:10:42,700
I'm liking his confidence.
289
00:10:42,700 --> 00:10:45,967
[Nikolaos]
I have made this dish more
than 5,000 times in my life.
290
00:10:45,967 --> 00:10:47,100
I have it in my blood.
291
00:10:47,100 --> 00:10:49,133
I know this dish
is going to beat Bobby.
292
00:10:49,600 --> 00:10:51,767
When I was in Greece,
293
00:10:51,767 --> 00:10:54,567
I remember going
to a family-owned restaurant,
294
00:10:54,567 --> 00:10:59,367
and they brought out a
moussaka that was incredible.
295
00:10:59,367 --> 00:11:01,266
Some people equate it
to kind of like a
296
00:11:01,266 --> 00:11:03,600
-Greek lasagna.
It's layered.
-Yeah.
297
00:11:03,600 --> 00:11:06,300
It's got a heavy
bechamel sauce sometimes.
298
00:11:06,300 --> 00:11:07,600
There's meat.
299
00:11:07,600 --> 00:11:09,367
And instead of pasta,
there's eggplant.
300
00:11:09,367 --> 00:11:12,000
It's such a classic
hearty dish.
301
00:11:12,767 --> 00:11:14,567
I want to get
the beef cooked first,
302
00:11:14,567 --> 00:11:16,367
because it's going to be
like the meat sauce,
303
00:11:16,367 --> 00:11:18,767
and it has to be ready
in less than 20 minutes.
304
00:11:18,767 --> 00:11:21,467
Nikolaos' family's from
the south of Greece,
305
00:11:21,467 --> 00:11:23,567
-and they use beef
instead of lamb.
-[Amanda] Okay.
306
00:11:23,567 --> 00:11:25,467
[Jet]
And he's frying potatoes.
307
00:11:25,467 --> 00:11:26,567
I like that move a lot.
308
00:11:26,567 --> 00:11:28,567
Kind of like the
shepherd's pie,
309
00:11:28,567 --> 00:11:30,500
where you have
a layer of potato.
310
00:11:30,500 --> 00:11:32,400
Adding that texture in there.
311
00:11:32,400 --> 00:11:34,500
[Nikolaos]
I'm adding tomato paste,
Roma tomatoes,
312
00:11:34,500 --> 00:11:35,800
white wine in the meat.
313
00:11:35,800 --> 00:11:38,166
Very nice fruity flavor.
314
00:11:38,166 --> 00:11:40,266
My eggplants,
I'm going to put salt,
315
00:11:40,266 --> 00:11:42,000
pepper, and I'm going
to put some flour
316
00:11:42,000 --> 00:11:42,800
and put them in the fryer
317
00:11:42,800 --> 00:11:44,900
to make them
a little bit crispy.
318
00:11:44,900 --> 00:11:46,467
[Amanda] They both
got their eggplant.
319
00:11:46,467 --> 00:11:47,867
Bobby cubed his,
320
00:11:47,867 --> 00:11:49,600
and Nikolaos sliced.
321
00:11:49,600 --> 00:11:52,000
Nicolas is doing a speed fry,
322
00:11:52,000 --> 00:11:53,367
which I think is really smart,
323
00:11:53,367 --> 00:11:57,500
-because it gets soft and
sweet very, very quickly.
-Soft... Okay.
324
00:11:57,500 --> 00:11:59,500
[Bobby] I've made moussaka
a handful of times.
325
00:11:59,500 --> 00:12:01,967
Making it in 45 minutes,
it's very challenging,
326
00:12:01,967 --> 00:12:03,166
because you have
so many components
327
00:12:03,166 --> 00:12:04,033
that you have to make.
328
00:12:04,033 --> 00:12:05,600
Then you have
to cook it all together.
329
00:12:05,600 --> 00:12:07,867
[Jet]
Hey, Bobby, what direction
are you going in here?
330
00:12:07,867 --> 00:12:10,166
Like, in my mind,
it's lamb, eggplant,
331
00:12:10,166 --> 00:12:13,700
bechamel, maybe some cheese,
some tomatoes, warm spices,
332
00:12:13,700 --> 00:12:15,266
like cinnamon, allspice.
333
00:12:15,266 --> 00:12:16,667
I love this dish.
This is one of
334
00:12:16,667 --> 00:12:17,700
the world's great dishes.
335
00:12:17,700 --> 00:12:19,800
In another pan, I'm going
to sweat some onions,
336
00:12:19,800 --> 00:12:22,266
some garlic,
some serrano chilies.
337
00:12:22,266 --> 00:12:23,400
Not traditional.
338
00:12:23,400 --> 00:12:26,000
[Jet] Uh, Nikolaos, is there
serrano chilies in Greece?
339
00:12:26,000 --> 00:12:27,567
They're not going
in Greek food, baby.
340
00:12:27,567 --> 00:12:28,767
They are tonight.
341
00:12:28,767 --> 00:12:30,800
[all laugh]
342
00:12:30,800 --> 00:12:32,700
I'm going to combine the lamb
and the eggplant
343
00:12:32,700 --> 00:12:37,166
with some piquillo peppers,
allspice, cinnamon, red wine,
344
00:12:37,166 --> 00:12:39,667
tomato paste,
and some canned tomatoes.
345
00:12:39,667 --> 00:12:43,900
38 minutes as we come in
to celebrate Nikolaos' win.
346
00:12:44,500 --> 00:12:46,367
[all cheer]
347
00:12:46,367 --> 00:12:50,066
-Uh, we already know that
you have this one in the bag.
-Yep.
348
00:12:50,066 --> 00:12:51,367
[Bobby] What are we drinking?
349
00:12:51,367 --> 00:12:52,900
-[Jet] Ouzo.
-[indistinct]
350
00:12:52,900 --> 00:12:53,800
[Bobby] Ouzo?
351
00:12:53,800 --> 00:12:56,400
Bobby, we're drinking
to Nikolaos' win.
352
00:12:56,400 --> 00:12:58,100
-Those are big shots.
-[Amanda] There we go.
353
00:12:58,100 --> 00:12:59,100
Got to take your shot.
354
00:12:59,100 --> 00:13:00,100
-You gotta.
-That ain't right.
355
00:13:00,100 --> 00:13:00,934
Yep, you gotta take a shot.
356
00:13:00,934 --> 00:13:03,600
-There you go.
-One, two, three, opa!
357
00:13:03,600 --> 00:13:05,533
[audience cheering]
358
00:13:09,667 --> 00:13:10,600
[Bobby] Wow.
359
00:13:10,600 --> 00:13:11,900
It is strong stuff, man.
360
00:13:11,900 --> 00:13:15,467
That stuff
is serious business.
361
00:13:15,467 --> 00:13:17,567
Bobby downed it so fast,
you better top him up.
362
00:13:17,567 --> 00:13:18,767
-Yeah, I don't know if--
-I don't think it's enough.
363
00:13:18,767 --> 00:13:20,100
I don't think you had enough.
364
00:13:20,100 --> 00:13:23,166
I think we have to do
one more shot in there.
365
00:13:23,166 --> 00:13:25,166
-[Jet] There we go.
-Three, two, one.
366
00:13:25,166 --> 00:13:26,800
[both laughing] Opa!
367
00:13:27,767 --> 00:13:30,266
Oh, yeah, yeah,
yeah, yeah, yeah.
368
00:13:30,266 --> 00:13:31,400
[audience applauds]
369
00:13:32,367 --> 00:13:33,634
[Jet] Is that enough?
370
00:13:34,000 --> 00:13:35,333
No, I'm done.
371
00:13:36,166 --> 00:13:38,100
-All right, guys.
Give it up for Nikolaos.
-Whoo!
372
00:13:38,100 --> 00:13:40,533
-[Amanda] All right.
-I got this.
373
00:13:40,967 --> 00:13:42,100
[both laugh]
374
00:13:44,667 --> 00:13:46,500
I'm literally hallucinating
right now.
375
00:13:46,500 --> 00:13:47,734
[sighs]
376
00:13:47,734 --> 00:13:49,467
That's what happens
when a pretty girl
hands me the liquor.
377
00:13:49,467 --> 00:13:50,800
I'm like, "Got it."
378
00:13:55,667 --> 00:13:57,100
[Amanda] 27 minutes.
379
00:13:57,700 --> 00:13:59,467
[cheering]
380
00:13:59,467 --> 00:14:01,367
-Smelling good
in here, though.
-It really is.
381
00:14:01,367 --> 00:14:04,567
[Jet] Bobby's lamb
really looks almost like
a bolognese-ey.
382
00:14:04,567 --> 00:14:06,867
[Amanda] I know,
it does look very saucy.
383
00:14:06,867 --> 00:14:09,600
I think Bobby got so drunk,
he thinks he's in Italy.
384
00:14:09,600 --> 00:14:12,400
Bobby, are you making
an Italian dish over there
385
00:14:12,400 --> 00:14:13,700
or a Greek dish?
386
00:14:13,700 --> 00:14:17,467
-Looks like a bolognese
happening in that pot.
-[Bobby] Exactly.
387
00:14:17,467 --> 00:14:20,100
My eggplant is cooked
and I'm gonna add it
to the pea sauce.
388
00:14:20,100 --> 00:14:22,567
I'm going to add
some chicken stock,
a little Calabrian chili,
389
00:14:22,567 --> 00:14:24,767
and some mint,
oregano, parsley.
390
00:14:24,767 --> 00:14:25,667
Now moving on to my bechamel,
391
00:14:25,667 --> 00:14:29,100
I start with some butter,
flour, milk.
392
00:14:29,100 --> 00:14:31,266
[Nikolaos] You add eggs,
cheese, and nutmeg.
393
00:14:31,266 --> 00:14:33,767
It give a great,
great consistency to the sauce
394
00:14:33,767 --> 00:14:36,667
when it's been cooked in the
oven, fluffy and brownies.
395
00:14:36,667 --> 00:14:39,567
Now is the right time
to start building my moussaka.
396
00:14:39,567 --> 00:14:41,500
-Just under 23 minutes.
-[all applaud]
397
00:14:44,000 --> 00:14:45,266
[Amanda] Ooh.
398
00:14:46,000 --> 00:14:47,867
Chef, what are you doing?
This looks so good.
399
00:14:47,867 --> 00:14:49,467
[Nikolaos] So this is the
first layer of the potatoes.
400
00:14:49,467 --> 00:14:51,700
-This is kind of
like the crust, right?
-[Nikolaos] Yes.
401
00:14:51,700 --> 00:14:54,367
Now I'm putting the eggplant.
It's like a casserole.
402
00:14:54,367 --> 00:14:56,767
Now you told us
that if he loses tonight,
403
00:14:56,767 --> 00:14:58,367
he has to do
the traditional...
404
00:14:58,367 --> 00:15:00,367
-Sirtaki dance.
-Sirtaki.
405
00:15:00,367 --> 00:15:01,700
-Yeah. Let me show you.
-Oh.
406
00:15:01,700 --> 00:15:02,600
[Nikolaos] So we go.
407
00:15:02,600 --> 00:15:05,000
-One, two, three.
-Hey.
408
00:15:05,000 --> 00:15:06,200
One, two, three.
409
00:15:06,200 --> 00:15:07,667
-Hey.
-Opa, Bobby.
410
00:15:07,667 --> 00:15:08,767
Hey!
411
00:15:08,767 --> 00:15:10,266
[audience applauds]
412
00:15:10,266 --> 00:15:12,000
Bobby, did you see that?
Because I feel like
413
00:15:12,000 --> 00:15:13,600
you're going to be
doing that real soon.
414
00:15:13,600 --> 00:15:14,967
I'll get my dancing shoes on.
415
00:15:14,967 --> 00:15:16,467
[laughing]
416
00:15:16,467 --> 00:15:18,767
I put my meat sauce,
more eggplant,
417
00:15:18,767 --> 00:15:20,867
my bechamel sauce on top,
parmesan cheese,
418
00:15:20,867 --> 00:15:22,233
and it goes in the oven.
419
00:15:23,266 --> 00:15:24,367
How's your bolognese coming?
420
00:15:24,367 --> 00:15:27,100
-[Bobby] It's so good.
You want to taste it?
-Okay.
421
00:15:27,100 --> 00:15:28,600
-A little hot. Be careful.
-Okay. Okay.
422
00:15:31,000 --> 00:15:32,266
Is there a napkin I can...
423
00:15:32,266 --> 00:15:33,700
[Jet laughs]
424
00:15:35,400 --> 00:15:37,967
I'm tasting chilies,
and I'm tasting mint,
425
00:15:37,967 --> 00:15:39,467
things that are
not in moussaka.
426
00:15:39,467 --> 00:15:40,400
Amanda.
427
00:15:40,400 --> 00:15:41,767
-Okay, yeah.
-This is the taste of Greece.
428
00:15:41,767 --> 00:15:42,934
[Amanda] Let's taste it.
429
00:15:43,800 --> 00:15:44,967
Oh, my God.
430
00:15:44,967 --> 00:15:46,000
Oh.
431
00:15:46,400 --> 00:15:47,600
Oh.
432
00:15:47,600 --> 00:15:50,133
-I need a bowl.
I just want a bowl.
-[audience applauds]
433
00:15:52,467 --> 00:15:53,867
That's moussaka.
434
00:15:53,867 --> 00:15:56,000
That is delicious. Oh.
435
00:15:56,367 --> 00:15:57,900
13 minutes to go.
436
00:15:58,200 --> 00:16:00,066
[applause]
437
00:16:01,200 --> 00:16:04,367
I have to say, the bite that
I took from Chef Nikolaos
438
00:16:04,367 --> 00:16:05,667
-was really, really good.
-Okay.
439
00:16:05,667 --> 00:16:07,266
So warm and hearty
440
00:16:07,266 --> 00:16:09,166
and just something
very special about it.
441
00:16:09,166 --> 00:16:10,166
[Jet] How is Bobby's
meat sauce?
442
00:16:10,166 --> 00:16:12,600
-You know, I tasted
a lot of cinnamon,
-Yes.
443
00:16:12,600 --> 00:16:15,000
and it wasn't my favorite.
444
00:16:16,800 --> 00:16:18,100
[Bobby] I'm going to start
layering my dish.
445
00:16:18,100 --> 00:16:20,266
I have my eggplant and lamb
and tomato mixture.
446
00:16:20,266 --> 00:16:23,266
I put the custardy bechamel
on top, some feta cheese.
447
00:16:23,266 --> 00:16:25,266
-[Jet] It's a casserole.
-[Amanda] Mmm-hmm.
448
00:16:25,266 --> 00:16:28,000
Right, It's layered and baked,
so it melts together.
449
00:16:28,000 --> 00:16:30,400
And I'm not seeing much
of that on Bobby's side.
450
00:16:30,400 --> 00:16:32,367
[Amanda] It's like a big soup
or something.
451
00:16:32,367 --> 00:16:33,734
[Jet] Right?
452
00:16:34,800 --> 00:16:37,767
I'm going to make a very nice
refreshing yogurt dip
453
00:16:37,767 --> 00:16:41,000
with marinated tomatoes
and balsamic vinegar.
454
00:16:41,000 --> 00:16:43,100
Nikolaos,
how you feeling over there?
455
00:16:43,100 --> 00:16:44,100
-Good.
-Good!
456
00:16:44,100 --> 00:16:46,000
-He's good.
-[all applaud]
457
00:16:47,166 --> 00:16:48,400
[Amanda] Mmm.
458
00:16:48,400 --> 00:16:50,500
[Jet] Oh,
look at the sizzling.
459
00:16:50,500 --> 00:16:52,867
The bubbling
bechamel moussaka.
460
00:16:52,867 --> 00:16:55,066
[Nikolaos] While I'm torching,
I'm getting a very nice
461
00:16:55,066 --> 00:16:56,367
brownish-blonde color.
462
00:16:56,367 --> 00:16:58,800
All right,
we're at two minutes!
463
00:16:59,867 --> 00:17:02,100
Bobby's going to do feta,
464
00:17:02,100 --> 00:17:04,600
and I guess he's
going to crumb top that.
465
00:17:04,600 --> 00:17:06,133
Bobby, what are you grating?
466
00:17:06,266 --> 00:17:07,166
Nutmeg.
467
00:17:07,166 --> 00:17:09,467
-Why nutmeg, Bobby?
-Uh...
468
00:17:09,467 --> 00:17:11,066
-He doesn't know.
-[laughs] Yeah, you're right.
469
00:17:11,066 --> 00:17:12,767
-He's too drunk.
-He doesn't even know.
470
00:17:12,767 --> 00:17:13,867
No recollection.
471
00:17:13,867 --> 00:17:15,166
[Jet] Right, right.
472
00:17:15,166 --> 00:17:17,200
30 seconds.
473
00:17:17,200 --> 00:17:18,800
-[Jet] Whoo!
-[audience cheers]
474
00:17:21,000 --> 00:17:23,000
[Bobby]
I'm going to finish it with
some toasted bread crumbs,
475
00:17:23,000 --> 00:17:24,567
just for a little crunch.
476
00:17:24,567 --> 00:17:28,266
[all] Nine, eight, seven, six,
477
00:17:28,266 --> 00:17:33,066
five, four, three, two, one!
478
00:17:33,066 --> 00:17:34,433
[all cheer]
479
00:17:38,166 --> 00:17:39,400
[Bobby] The bechamel
is nice and light.
480
00:17:39,400 --> 00:17:41,767
The eggplant and lamb mixture
has a lot of good flavor.
481
00:17:41,767 --> 00:17:44,133
It looks like moussaka,
I think.
482
00:17:45,300 --> 00:17:48,700
I'm very confident I have put
all my love, all my technique
483
00:17:48,700 --> 00:17:51,400
to make something
that represents me,
484
00:17:51,400 --> 00:17:52,900
my country, my family,
485
00:17:52,900 --> 00:17:55,800
and my culinary vision
as a chef.
486
00:18:02,400 --> 00:18:04,567
So tonight's challenge
was moussaka,
487
00:18:04,567 --> 00:18:07,000
and we'd like to introduce you
to tonight's judges.
488
00:18:07,000 --> 00:18:12,166
Third generation owner
of Veselka, Jason Birchard.
489
00:18:12,166 --> 00:18:15,567
Food novelist, Jess Tom.
490
00:18:15,567 --> 00:18:19,734
Chef owner of Ovelia,
Peter Giannakas.
491
00:18:20,600 --> 00:18:22,734
[all applaud]
492
00:18:24,367 --> 00:18:25,767
All right, judges,
we're going to ask you
493
00:18:25,767 --> 00:18:27,400
to try the first moussaka.
494
00:18:33,967 --> 00:18:34,967
[Peter]
I was a little surprised.
495
00:18:34,967 --> 00:18:36,767
I didn't find the layers
496
00:18:36,767 --> 00:18:38,734
that you typically find
in a moussaka.
497
00:18:38,734 --> 00:18:41,200
But that bolognese
has some kick to it.
498
00:18:41,200 --> 00:18:44,100
I'm not too crazy
about the feta.
499
00:18:44,100 --> 00:18:46,700
I think the feta overpowers
the dish quite a bit.
500
00:18:47,467 --> 00:18:49,300
I also found it
a little salty,
501
00:18:49,300 --> 00:18:51,767
and I also found it
a little soupy.
502
00:18:51,767 --> 00:18:53,600
I moved my fork down,
503
00:18:53,600 --> 00:18:56,200
and it all sort of
runs back in.
504
00:18:56,200 --> 00:18:58,367
I enjoyed it.
This was a nice combination.
505
00:18:58,367 --> 00:19:00,200
I like the pecorino
and the feta.
506
00:19:00,200 --> 00:19:02,667
The lamb and the spices
brought it together.
507
00:19:02,667 --> 00:19:05,266
A little loose,
but overall very tasty.
508
00:19:05,266 --> 00:19:08,000
Judges, please try
the second moussaka.
509
00:19:13,166 --> 00:19:14,266
[Peter] I love the layering.
510
00:19:14,266 --> 00:19:15,400
Each layer is present.
511
00:19:15,400 --> 00:19:17,867
The flavors are really,
really good.
512
00:19:17,867 --> 00:19:20,266
I like the yogurt
to freshen up the palate
513
00:19:20,266 --> 00:19:21,100
between each bite,
514
00:19:21,100 --> 00:19:22,567
because moussaka
can be a little heavy.
515
00:19:22,567 --> 00:19:25,133
[Jess] The bechamel on top
baked down into
516
00:19:25,133 --> 00:19:26,934
a really great
interesting texture.
517
00:19:26,934 --> 00:19:28,734
Some parts were
a little more creamy.
518
00:19:28,734 --> 00:19:30,300
Some parts were
a little more charred.
519
00:19:30,300 --> 00:19:33,767
But I wanted
a little bit more spice.
520
00:19:33,767 --> 00:19:35,767
It was a great combination
of the potatoes.
521
00:19:35,767 --> 00:19:37,367
You could taste the eggplant.
522
00:19:37,367 --> 00:19:40,867
The meat seemed a bit greasy,
but overall very good dish.
523
00:19:40,867 --> 00:19:42,500
Judges, thank you so much
for your expertise.
524
00:19:42,500 --> 00:19:43,767
Now it's time to vote.
525
00:19:45,467 --> 00:19:49,300
I think that I have
really good chances
beating Bobby Flay.
526
00:19:51,000 --> 00:19:53,400
The judges have voted,
and the winner is...
527
00:19:55,767 --> 00:19:58,266
Chef Nikolaos!
528
00:19:58,266 --> 00:19:59,967
-Whoo!
-[all cheering]
529
00:20:01,867 --> 00:20:03,867
[indistinct conversation]
530
00:20:03,867 --> 00:20:05,567
I was born in the
land of the gods,
531
00:20:05,567 --> 00:20:08,667
and today I beat Bobby Flay,
a chef, and a legend.
532
00:20:08,667 --> 00:20:11,133
Oh, Bobby,
I'm the king of the jungle.
533
00:20:11,867 --> 00:20:14,166
The moussaka
was absolutely wonderful.
534
00:20:14,166 --> 00:20:17,000
-You got the
layers just right.
-Are you Greek?
535
00:20:17,133 --> 00:20:18,166
No.
536
00:20:19,066 --> 00:20:20,800
-Bravo.
-[indistinct]
537
00:20:22,000 --> 00:20:23,967
You got to do
a little sirtaki dance.
538
00:20:23,967 --> 00:20:24,867
Oh, yeah, how do I do it?
539
00:20:24,867 --> 00:20:27,600
I'll help you out.
I remember the moves.
540
00:20:27,600 --> 00:20:29,767
-So... I'll go in front.
-Okay.
541
00:20:29,767 --> 00:20:31,467
And we have another Greek guy.
542
00:20:31,467 --> 00:20:33,500
-[laughing]
-[shouting]
543
00:20:34,300 --> 00:20:35,500
What are we doing?
544
00:20:35,500 --> 00:20:37,467
One, two, three, kick.
545
00:20:37,467 --> 00:20:39,467
[audience clapping]
546
00:20:39,467 --> 00:20:41,567
-One, two, three.
-[audience] Aye.
547
00:20:41,567 --> 00:20:43,066
[audience] Aye.
548
00:20:44,667 --> 00:20:46,767
-Opa!
-Opa, we took it.
549
00:20:46,767 --> 00:20:48,834
-[Amanda] Oh, I loved it.
-And Bobby can
go home drunk.
550
00:20:48,834 --> 00:20:50,500
-Bye, Bobby. See you later.
-Bye, Bobby.
551
00:20:50,500 --> 00:20:51,700
[both] Bye.
552
00:20:52,867 --> 00:20:54,667
I am Chef Nikolaos Kapernaros,
553
00:20:54,667 --> 00:20:56,200
and I just beat Bobby Flay.
554
00:20:56,200 --> 00:20:57,300
-Opa!
-[audience cheers]