1 00:00:01,300 --> 00:00:04,166 I'm Bobby Flay. 'Tis the season for another holiday throwdown. 2 00:00:04,166 --> 00:00:06,634 Beat Bobby Flay! 3 00:00:08,066 --> 00:00:10,367 All of my Food Network friends are back to try to 4 00:00:10,367 --> 00:00:13,133 take me down. -[Antonia] Who's so good at this game? 5 00:00:13,200 --> 00:00:15,100 -Who's so good? -You're here to compete. 6 00:00:15,100 --> 00:00:16,166 Yeah! 7 00:00:16,166 --> 00:00:18,367 This holiday battle is going down in three rounds. 8 00:00:18,367 --> 00:00:21,367 -[ding! ding] -Round one and two, they must go through each other. 9 00:00:21,367 --> 00:00:22,867 -Let's go! -We'll be back. 10 00:00:22,867 --> 00:00:24,734 -Yeah, yeah. -Really, Chef? 11 00:00:24,800 --> 00:00:26,467 [Bobby] Round three, the winner gets me. 12 00:00:26,467 --> 00:00:29,533 Bobby, you're going down! 13 00:00:29,600 --> 00:00:31,934 [Bobby] But this time, we're teaming up family style. 14 00:00:32,000 --> 00:00:32,867 This is unfair. 15 00:00:32,867 --> 00:00:33,834 The competition is tougher. 16 00:00:33,834 --> 00:00:35,734 That's what I'm gonna do to you next round. 17 00:00:35,800 --> 00:00:39,033 -I know you didn't, Bobby. -[Bobby] The challenge is bigger. 18 00:00:39,100 --> 00:00:40,667 I'm not gonna play this game. 19 00:00:40,667 --> 00:00:41,667 You want to just leave now? 20 00:00:41,667 --> 00:00:43,367 Come to my neighborhood and talk like that, Bob. 21 00:00:43,367 --> 00:00:44,867 I'm glad I'm not trying to beat Bobby. 22 00:00:44,867 --> 00:00:48,734 -[Bobby] And the surprises, they just keep on coming. -Whoa! 23 00:00:48,800 --> 00:00:51,533 -You wanted me, you got me. -Oh, wait, there's more. 24 00:00:51,600 --> 00:00:53,033 Ah! 25 00:00:53,100 --> 00:00:56,333 This is "Beat Bobby Flay: Holiday Throwdown." 26 00:00:56,400 --> 00:00:57,500 Oh, yeah. 27 00:01:03,667 --> 00:01:06,000 ["Deck the Halls" remix playing] 28 00:01:08,600 --> 00:01:10,266 [Bobby] All right, guys, the holidays are here. 29 00:01:10,266 --> 00:01:12,333 I'm ready to toast to a victory tonight. 30 00:01:12,400 --> 00:01:13,266 Who's with me? 31 00:01:13,266 --> 00:01:15,066 [cheering] 32 00:01:15,066 --> 00:01:19,300 For my so-called best friend, come on out, Michael Simon. 33 00:01:20,266 --> 00:01:22,367 Gonna roast you tonight, Flay. 34 00:01:22,367 --> 00:01:24,867 You're so pasty, you need sunblock to get 35 00:01:24,867 --> 00:01:26,133 in the shower. 36 00:01:28,867 --> 00:01:30,033 [cackling] 37 00:01:30,033 --> 00:01:31,967 All right, Michael, so this is the third time you've done 38 00:01:31,967 --> 00:01:32,934 this holiday thing. 39 00:01:32,934 --> 00:01:34,867 The first year, unfortunately, I won that one. 40 00:01:34,867 --> 00:01:35,867 Oh, here we go. 41 00:01:35,867 --> 00:01:37,133 I'm supposed to be roasting you. 42 00:01:37,133 --> 00:01:40,166 The second year, you teamed up with Antonia, and you guys won. 43 00:01:40,166 --> 00:01:43,133 And tonight, I wanted to give you the night off from cooking 44 00:01:43,200 --> 00:01:44,634 so we can hang out. -I like that. 45 00:01:44,700 --> 00:01:47,066 I'm, like, kind of the OG of roasting and toasting. 46 00:01:47,066 --> 00:01:49,667 -You are. -Everybody else is afraid. 47 00:01:49,667 --> 00:01:51,567 So speaking of roasting and toasting, 48 00:01:51,567 --> 00:01:53,867 tonight gonna be all about things that are 49 00:01:53,867 --> 00:01:56,266 roasted or toasted for the holidays. 50 00:01:56,266 --> 00:01:58,667 You know, marshmallows, roast goose. 51 00:01:58,667 --> 00:02:01,300 And then my favorite thing to be toasted, me. 52 00:02:02,367 --> 00:02:05,000 If you make it through tonight, B, it's going to be a true 53 00:02:05,000 --> 00:02:06,000 holiday miracle. 54 00:02:06,000 --> 00:02:09,166 Let me introduce you to the chefs to join us in 55 00:02:09,166 --> 00:02:12,166 the first annual "Beat Bobby Flay: Holiday Roast." 56 00:02:12,166 --> 00:02:13,233 Can't wait. 57 00:02:13,233 --> 00:02:15,867 Last holiday season, our first contender picked up 58 00:02:15,867 --> 00:02:17,367 the slack on Team Bobby. 59 00:02:17,367 --> 00:02:19,967 It is our good friend, Jet Tila. 60 00:02:19,967 --> 00:02:21,166 Jet Tila! 61 00:02:21,166 --> 00:02:24,533 -[audience cheering] -Come on, come on! 62 00:02:25,266 --> 00:02:27,133 Mm, you're next! 63 00:02:27,867 --> 00:02:29,934 -Marshmallows. -[laughing] 64 00:02:31,600 --> 00:02:34,533 All I'm missing is a little Bobby Flay to roast. 65 00:02:34,600 --> 00:02:36,100 Oh. 66 00:02:36,100 --> 00:02:40,166 Our next contender toasted her competition last holiday, 67 00:02:40,166 --> 00:02:45,767 including me, going for round two, Chef Antonia Lofaso. -Yeah! 68 00:02:45,767 --> 00:02:49,734 ♪♪ Turn it up, turn it up, turn it up a little louder ♪ 69 00:02:50,500 --> 00:02:53,767 -A toaster. -Oh, my god, Bobby, look. 70 00:02:53,767 --> 00:02:55,800 You're toast. 71 00:02:58,800 --> 00:02:59,834 What's up, sister? 72 00:02:59,834 --> 00:03:02,567 Oh, my god, I've competed against this man like 73 00:03:02,567 --> 00:03:05,333 150,000 times. -I'm excited and terrified. 74 00:03:05,400 --> 00:03:08,166 -Look how happy he is. -I am so happy. 75 00:03:08,166 --> 00:03:10,333 -You are so happy right now. -It's so much better over here. 76 00:03:13,066 --> 00:03:14,834 -Good evening, chefs. -What's happening? 77 00:03:14,900 --> 00:03:16,233 You two have competed a lot. 78 00:03:16,300 --> 00:03:17,533 Probably like four times I've beat him. 79 00:03:17,533 --> 00:03:20,433 -Come on, Jet, throw some of those skills on her. -Exactly. 80 00:03:20,500 --> 00:03:21,734 [Bobby] OK, I'm gonna give you 20 minutes. 81 00:03:21,734 --> 00:03:24,000 You'll have an ingredient that you can either roast or toast, 82 00:03:24,000 --> 00:03:25,567 and you must make it the star of your dish. 83 00:03:25,567 --> 00:03:27,567 -I know what's in there. -[laughing] 84 00:03:27,567 --> 00:03:28,767 -You do? -[Antonia] Yeah. 85 00:03:28,767 --> 00:03:31,133 -Gumballs? -No, chestnuts. 86 00:03:31,200 --> 00:03:33,133 It's the only thing that can fit in there. 87 00:03:33,200 --> 00:03:34,166 Well, we'll see if you're right. 88 00:03:34,166 --> 00:03:35,834 Let's find out what this is. 89 00:03:35,900 --> 00:03:38,200 [Jet] Oooohhhh... 90 00:03:39,100 --> 00:03:41,667 And that ingredient is...chestnuts. 91 00:03:41,667 --> 00:03:42,900 Oh my god! 92 00:03:44,000 --> 00:03:46,667 Who's so good at this game? Who's so good? 93 00:03:46,667 --> 00:03:48,433 Chestnuts. 94 00:03:48,500 --> 00:03:50,834 [Antonia] Oh, my god, are you giving them to us like that, 95 00:03:50,900 --> 00:03:52,600 or are they gonna already be peeled? 96 00:03:53,900 --> 00:03:55,567 Yeah, I might help you out there. 97 00:03:55,567 --> 00:03:57,467 -OK, roger that. -Are you a chestnut fan? 98 00:03:57,467 --> 00:04:00,333 Yeah, like, as an Italian, we used to eat, like, 99 00:04:00,400 --> 00:04:01,467 roasted chestnuts by a fireplace. 100 00:04:01,467 --> 00:04:03,667 Yeah, you know, as an Asian Bobby on the streets, 101 00:04:03,667 --> 00:04:05,767 we used chestnuts all the time in multiple different cultures, 102 00:04:05,767 --> 00:04:07,033 and I'm being her, I'm sorry. 103 00:04:07,100 --> 00:04:08,867 -Yeah. -I talk a lot when I get nervous. 104 00:04:08,867 --> 00:04:12,100 Remember, the Grinch behind me will be tasting your dishes, 105 00:04:12,100 --> 00:04:13,867 and he'll decide which one of you goes on to 106 00:04:13,867 --> 00:04:15,033 the second round. 107 00:04:15,100 --> 00:04:16,467 All right, guys, don't get burned. 108 00:04:16,467 --> 00:04:19,000 -Just make the chestnuts the star. -[bell rings] 109 00:04:19,000 --> 00:04:22,934 -[cheering] -[Tchaikovsky's "Russian Dance" from "The Nutcracker" playing] 110 00:04:24,467 --> 00:04:26,533 Can you guys help me real quick? 111 00:04:26,600 --> 00:04:28,233 I can't cook in this jacket. 112 00:04:29,367 --> 00:04:30,700 [audience] Ooh! 113 00:04:32,367 --> 00:04:33,400 [Michael] So, I mean, chestnuts. 114 00:04:33,400 --> 00:04:35,333 There's literally a song, "chestnuts roasting on 115 00:04:35,400 --> 00:04:36,400 the open fire." -What do you do with them? 116 00:04:36,400 --> 00:04:38,967 -I'd make chestnut ravioli. -What a good idea. 117 00:04:38,967 --> 00:04:41,133 [Michael] The nice thing about it is you could take it in so many 118 00:04:41,200 --> 00:04:42,867 different directions. -[Bobby] Soups. 119 00:04:42,867 --> 00:04:44,734 -[Michael] Sauce. -Goes really well with whiskey. 120 00:04:44,800 --> 00:04:46,567 -Uh-huh. -Antonia, what are you going to make? 121 00:04:46,567 --> 00:04:49,567 I'm gonna do a chestnut soup with a little bit of amaretti 122 00:04:49,567 --> 00:04:52,033 cookies, some brandy, sauteed mushrooms, 123 00:04:52,100 --> 00:04:55,066 and a toasted brioche crouton. -That's pretty elaborate. 124 00:04:55,066 --> 00:04:58,266 [Antonia] I love the ingredient, but it needs elements that sort 125 00:04:58,266 --> 00:05:01,166 of enhance the flavor of chestnut, because it can be very mild. 126 00:05:01,166 --> 00:05:03,367 So I just start crushing them, because these are chestnuts 127 00:05:03,367 --> 00:05:04,867 that are already out of their pod and roasted. 128 00:05:04,867 --> 00:05:06,667 So I'm getting the base of my soup ready. 129 00:05:06,667 --> 00:05:08,834 It's gonna be the guanciale, the shallots, 130 00:05:08,900 --> 00:05:11,634 butter, the crushed chestnuts, a little bit of amaretti 131 00:05:11,700 --> 00:05:13,767 cookie, bringing in this almond-y sweetness. 132 00:05:13,767 --> 00:05:17,233 [Michael] So last year was Antonia's first time here with me as 133 00:05:17,300 --> 00:05:19,533 her assistant sous chef. We took you down. 134 00:05:19,600 --> 00:05:21,367 Right, she comes into these competitions 135 00:05:21,367 --> 00:05:22,767 not wanting to lose. 136 00:05:22,767 --> 00:05:24,300 ♪♪ Let's go ♪ 137 00:05:25,100 --> 00:05:26,367 I'm Chef Antonia Lofaso. 138 00:05:26,367 --> 00:05:29,033 I'm an executive chef and co-owner of restaurants 139 00:05:29,100 --> 00:05:31,266 Scopa, Doma, and Black Market. 140 00:05:31,266 --> 00:05:32,867 So here's the thing. 141 00:05:32,867 --> 00:05:35,266 All of my cooking competitions, all of the times that I've 142 00:05:35,266 --> 00:05:37,567 judged gives me an advantage because you know what can be 143 00:05:37,567 --> 00:05:38,467 done in 20 minutes. 144 00:05:38,467 --> 00:05:40,467 You know what can be done in 45 minutes. 145 00:05:40,467 --> 00:05:43,767 Last year, I won all three rounds, including, 146 00:05:43,767 --> 00:05:44,867 obviously, beating Bobby. 147 00:05:44,867 --> 00:05:47,166 I'm excited to continue my winning streak. 148 00:05:47,166 --> 00:05:50,133 So, Bobby, tonight, your goose is cooked. 149 00:05:50,200 --> 00:05:52,000 Or should I say, roasted. 150 00:05:52,767 --> 00:05:54,867 Jet, uh, I see you have noodles down. 151 00:05:54,867 --> 00:05:57,667 [Jet] I'm gonna do a dan dan chestnut noodle. 152 00:05:57,667 --> 00:06:00,867 And they usually use peanuts in there as part of the sauce. 153 00:06:00,867 --> 00:06:02,967 You're gonna puree the chestnuts into a sauce? 154 00:06:02,967 --> 00:06:04,066 Yeah, that's right. 155 00:06:04,066 --> 00:06:06,000 And then I'm gonna put it on top so you have it, uh, 156 00:06:06,000 --> 00:06:07,066 two ways. 157 00:06:07,066 --> 00:06:08,734 Because I'm sure Antonia's only gonna do it one way. 158 00:06:08,800 --> 00:06:11,567 -Right, the whole dish. -The whole dish. 159 00:06:11,567 --> 00:06:14,634 [Jet] I use chestnuts every year during the holidays, 160 00:06:14,700 --> 00:06:17,767 and my grandmother used a lot of chestnuts, so they're a very 161 00:06:17,767 --> 00:06:18,734 familiar ingredient to me. 162 00:06:18,734 --> 00:06:22,634 So in my pork sauce, I'm combining chestnuts, 163 00:06:22,700 --> 00:06:26,166 garlic, shallot, chilies, ginger. 164 00:06:26,166 --> 00:06:29,000 So Jet and I have two tries and two wins as a team. 165 00:06:29,000 --> 00:06:31,734 I think Jet's on a mission to beat you tonight. 166 00:06:31,800 --> 00:06:32,900 I believe it. 167 00:06:36,066 --> 00:06:36,967 I'm Jet Tila. 168 00:06:36,967 --> 00:06:40,433 I'm executive chef, co-owner of Pei Wei, 169 00:06:40,500 --> 00:06:41,667 and Dragon Tiger Noodles. 170 00:06:41,667 --> 00:06:45,266 And I am no stranger to competition. 171 00:06:45,266 --> 00:06:48,467 I've competed on both seasons of "Holiday Throwdown." 172 00:06:48,467 --> 00:06:50,367 Bobby and I always get paired together. 173 00:06:50,367 --> 00:06:52,767 I think the term for it is dream team. 174 00:06:52,767 --> 00:06:54,600 -You have the baking soda? -Right here. 175 00:06:55,667 --> 00:06:57,333 But this year's different. 176 00:06:57,400 --> 00:06:59,867 It's time to roast the competition to get 177 00:06:59,867 --> 00:07:01,133 to Bobby. 178 00:07:01,200 --> 00:07:03,600 And this time, I'm doing it as Team Jet. 179 00:07:04,367 --> 00:07:06,266 -Hello, Chef. -Go over to him first. 180 00:07:06,266 --> 00:07:08,333 [Michael] No. What are you doing? 181 00:07:08,400 --> 00:07:09,433 -Making soup. -Got it. 182 00:07:09,433 --> 00:07:11,166 [Antonia] Sorry, I thought you heard me say that. 183 00:07:11,166 --> 00:07:12,533 I couldn't. There was a lot going on. 184 00:07:12,533 --> 00:07:14,567 I know, you're getting old. It's like, "I can't really hear that." 185 00:07:14,567 --> 00:07:16,400 -It's like your arthritis... -I'm judging you. 186 00:07:17,467 --> 00:07:18,867 I would have made ravioli. 187 00:07:18,867 --> 00:07:19,767 I'm shocked you didn't make ravioli. 188 00:07:19,767 --> 00:07:21,867 -Oh, my god. -You know, I'm just saying. 189 00:07:21,867 --> 00:07:23,634 You know, a good Italian girl. 190 00:07:23,700 --> 00:07:25,867 "Ya good Italian girl, ya should have made a ravioli." 191 00:07:25,867 --> 00:07:27,700 You sound like my grandmother. 192 00:07:28,767 --> 00:07:30,667 -How are you feeling? -I feel OK. 193 00:07:30,667 --> 00:07:32,867 I just have a lot to do. Taste that. 194 00:07:32,867 --> 00:07:34,033 It's gonna be strong, though. 195 00:07:34,100 --> 00:07:35,266 But that's gonna be my chili paste. 196 00:07:35,266 --> 00:07:37,266 -And with a chestnut puree. -Hoo-hoo, that's delicious. 197 00:07:37,266 --> 00:07:40,467 So I'm just trying to make a really savory, spicy broth. 198 00:07:40,467 --> 00:07:42,166 [Michael] Antonia, you better, you know... 199 00:07:42,166 --> 00:07:43,266 Shh. No one's listening to you. 200 00:07:43,266 --> 00:07:45,867 I know you're four and one or five and one. 201 00:07:45,867 --> 00:07:47,233 Blah, blah, blah, blah, blah. 202 00:07:49,266 --> 00:07:51,533 [Jet] I need to get the liquids in there now. 203 00:07:51,600 --> 00:07:53,834 So I'm gonna add coconut milk, fish sauce, 204 00:07:53,900 --> 00:07:55,467 and a little bit of soy sauce. 205 00:07:55,467 --> 00:07:57,467 [Michael] You know, Geoff, he did a chestnut puree with 206 00:07:57,467 --> 00:07:59,767 all these chilies and stuff in it, it was quite tasty. 207 00:07:59,767 --> 00:08:03,767 I'm a little bit concerned the chestnuts may get lost. 208 00:08:03,767 --> 00:08:05,367 Antonia's got the soup going. 209 00:08:05,367 --> 00:08:06,967 The best soups are the ones where you can get that 210 00:08:06,967 --> 00:08:08,367 really deep flavor. 211 00:08:08,367 --> 00:08:10,467 -[Bobby] Over time... -And in 20 minutes, it's hard to get, I think, 212 00:08:10,467 --> 00:08:11,767 deep flavor in the soup. -Yeah. 213 00:08:11,767 --> 00:08:13,667 [Antonia] I'm gonna go ahead and just start with my mushrooms. 214 00:08:13,667 --> 00:08:15,834 So I take the maitake mushrooms, start to melt 215 00:08:15,900 --> 00:08:17,767 a little bit of butter, sauté the mushrooms so they're 216 00:08:17,767 --> 00:08:18,767 nice and soft. 217 00:08:18,767 --> 00:08:20,867 And I want to enhance the flavor of the soup. 218 00:08:20,867 --> 00:08:22,634 I hit it with some cognac. 219 00:08:22,700 --> 00:08:24,634 At the same time, I'm warming some chicken stock and some 220 00:08:24,700 --> 00:08:26,667 cream just to kind of cut down on the time. 221 00:08:26,667 --> 00:08:29,367 -This chicken stock is gorgeous. -Thank you. 222 00:08:29,367 --> 00:08:32,767 [Antonia] And then adding the hot chicken stock and the hot cream. 223 00:08:32,767 --> 00:08:34,934 -Ten minutes to go, you guys. -[Jet] No! 224 00:08:35,000 --> 00:08:37,367 Where'd the time go? 225 00:08:37,367 --> 00:08:40,333 Because we're toasting as well, we need to deglaze 226 00:08:40,400 --> 00:08:41,500 a little alcohol. 227 00:08:42,367 --> 00:08:44,300 [audience cheering] 228 00:08:46,567 --> 00:08:47,767 [laughing] 229 00:08:47,767 --> 00:08:49,166 [Jet] And then I'm gonna cook 230 00:08:49,166 --> 00:08:51,233 my shrimp off, I'm using fish sauce 231 00:08:51,300 --> 00:08:52,967 and some soy sauce. 232 00:08:52,967 --> 00:08:55,634 So I'm worried that there's not enough chestnut flavor, 233 00:08:55,700 --> 00:08:58,133 so I'm throwing in a whole 'nother half pound of chestnuts 234 00:08:58,200 --> 00:09:00,800 into coconut milk, and I'm gonna add that to the mixture. 235 00:09:01,567 --> 00:09:05,133 -Nice trot. -Thank you. 236 00:09:05,200 --> 00:09:06,934 -Smells good over here, dude. -Good, good. 237 00:09:07,000 --> 00:09:08,533 So you're using shellfish and pork. 238 00:09:08,600 --> 00:09:11,066 Yeah, pretty common in Singapore. 239 00:09:11,066 --> 00:09:14,834 I know we've won the last few years, but I need to take the W 240 00:09:14,900 --> 00:09:16,100 by myself this year. -I like it. 241 00:09:16,100 --> 00:09:19,000 [Jet] I gotta boil the pasta into the sauce. 242 00:09:19,000 --> 00:09:20,667 -Are you drinking? -Yes. 243 00:09:20,667 --> 00:09:22,166 -Or...Cognac. -Yeah. 244 00:09:22,166 --> 00:09:24,767 -I'm gonna do a little brown butter crouton. -Some toast. 245 00:09:24,767 --> 00:09:27,900 Five minutes, guys. Five minutes. 246 00:09:30,967 --> 00:09:32,100 You can get drunk on this. 247 00:09:32,100 --> 00:09:33,567 -Is it too much? -There's Cognac in there. 248 00:09:33,567 --> 00:09:35,166 -I know. -Ladies and Gentlemen. 249 00:09:35,166 --> 00:09:37,066 [Antonia] And, hello, theme involved, 250 00:09:37,066 --> 00:09:39,967 I toasted my brown butter croutons. 251 00:09:39,967 --> 00:09:42,233 [Bobby] So, Jet, there was something that I tasted 252 00:09:42,300 --> 00:09:44,567 that was kind of like, hard, so crunchy. 253 00:09:44,567 --> 00:09:46,467 Like, I hope he didn't, like, put the shells in there. 254 00:09:46,467 --> 00:09:48,333 I'm running out of time, and I'm moving so fast. 255 00:09:48,400 --> 00:09:50,333 I'm running out of time, and I'm moving so fast. 256 00:09:50,400 --> 00:09:53,133 -There's so much to do still. -Don't panic. 257 00:09:53,200 --> 00:09:54,667 -Don't panic. -Don't panic. 258 00:09:54,667 --> 00:09:56,000 I taste the soup. It's delicious. 259 00:09:56,000 --> 00:09:58,166 I blend that, pass it through a strainer, so 260 00:09:58,166 --> 00:10:00,333 it's, like, nice and smooth, and then I start plating. 261 00:10:00,400 --> 00:10:02,467 So I ladle my soup into the bottom of the bowl. 262 00:10:02,467 --> 00:10:04,266 I scoop a little bit of the mushroom, some 263 00:10:04,266 --> 00:10:05,300 of the croutons. 264 00:10:06,800 --> 00:10:09,033 Once the noodles are well-sauced, I twist them up 265 00:10:09,100 --> 00:10:10,266 onto a plate. 266 00:10:10,266 --> 00:10:12,533 I garnish with mustard greens and chives, and then I put 267 00:10:12,600 --> 00:10:14,266 my little shrimp right on top. 268 00:10:14,266 --> 00:10:17,533 Ten, nine, eight... 269 00:10:17,600 --> 00:10:20,033 [Jet] And drizzle a few more chestnuts. 270 00:10:20,100 --> 00:10:23,767 ...five, four, three, two, one! -Ring the bell. 271 00:10:23,767 --> 00:10:25,734 -[bell rings] -[applause] 272 00:10:27,166 --> 00:10:28,400 [Antonia] I love it. 273 00:10:28,400 --> 00:10:31,166 I have chestnuts that have been roasted, croutons that have 274 00:10:31,166 --> 00:10:32,934 been toasted, check, check. 275 00:10:33,000 --> 00:10:35,967 [Jet] This dish tastes phenomenal, and chestnuts are front 276 00:10:35,967 --> 00:10:38,533 and center, so tonight could be my night for redemption 277 00:10:38,600 --> 00:10:40,033 against Antonia. 278 00:10:41,500 --> 00:10:44,867 Antonia, Jet, I cannot be happier that you two are here 279 00:10:44,867 --> 00:10:48,667 to assist me in roasting this guy all night long. 280 00:10:48,667 --> 00:10:50,567 Chef Antonia, what did you make? 281 00:10:50,567 --> 00:10:54,467 So it's a puree of chestnut soup with sautéed mushrooms 282 00:10:54,467 --> 00:10:55,900 and brown butter croutons. 283 00:10:58,266 --> 00:11:00,166 The consistency of the soup is beautiful. 284 00:11:00,166 --> 00:11:01,734 It's very smooth. 285 00:11:01,800 --> 00:11:03,867 Mushrooms and chestnuts go beautifully together. 286 00:11:03,867 --> 00:11:07,367 But it's a little Cognac-y, but I'm getting a lot of 287 00:11:07,367 --> 00:11:10,533 chestnut flavor, which is nice. Chef Jet, what'd you make? 288 00:11:10,600 --> 00:11:15,734 A roasted chestnut dan dan noodles with pork and shrimp. 289 00:11:19,567 --> 00:11:20,634 Chestnut shell. 290 00:11:20,700 --> 00:11:21,667 Oh. 291 00:11:22,867 --> 00:11:25,934 -Yeah, another one. -Oh, you know what, man? 292 00:11:26,767 --> 00:11:30,266 The chestnuts were supposed to be shelled, so I didn't even 293 00:11:30,266 --> 00:11:32,266 think to be checking. 294 00:11:32,266 --> 00:11:34,767 So this is truly addictively delicious. 295 00:11:34,767 --> 00:11:36,934 Like, I could hammer a giant bowl of this. 296 00:11:37,000 --> 00:11:41,567 Like, the flavors just all work so incredibly well together. 297 00:11:41,567 --> 00:11:44,033 This is one of the tougher decisions I've had to make. 298 00:11:44,100 --> 00:11:47,100 Jet, I like your dish better. Antonia's dish is delicious. 299 00:11:47,100 --> 00:11:50,133 But I feel that you made the better dish. 300 00:11:50,200 --> 00:11:52,133 But I can't get past these. 301 00:11:52,200 --> 00:11:55,000 So with that said, the chef moving forward to 302 00:11:55,000 --> 00:11:56,867 round two...is Chef Antonia. 303 00:11:56,867 --> 00:11:59,266 I mean, I don't want to win now. 304 00:11:59,266 --> 00:12:01,000 [audience cheering] 305 00:12:03,266 --> 00:12:05,634 No, the problem was it was too delicious. 306 00:12:05,700 --> 00:12:07,033 Yeah, that's awesome. 307 00:12:07,100 --> 00:12:08,266 You're like, yours is disgusting. 308 00:12:08,266 --> 00:12:09,266 You won. 309 00:12:09,266 --> 00:12:10,734 I didn't say yours was disgusting. 310 00:12:10,800 --> 00:12:13,100 I mean, it's like winning by default. 311 00:12:13,100 --> 00:12:14,734 And I'm like, all right, brush it off. 312 00:12:14,800 --> 00:12:16,100 I'm like, who's next? 313 00:12:16,100 --> 00:12:18,567 So Antonia, go back to the kitchen. 314 00:12:18,567 --> 00:12:20,533 Think about calling me old again. 315 00:12:20,600 --> 00:12:23,333 -And Bobby, you join us over here. -[Jet] Wow. 316 00:12:26,100 --> 00:12:30,033 So Bobby, I cannot wait for you to see who's coming 317 00:12:30,100 --> 00:12:31,567 out next. -Bring it on. 318 00:12:31,567 --> 00:12:35,266 Our next competitor is an old friend, and he doesn't compete 319 00:12:35,266 --> 00:12:37,066 very often these days. -♪♪ Yeah ♪ 320 00:12:37,066 --> 00:12:39,667 So tonight, we're in for a treat. 321 00:12:39,667 --> 00:12:40,667 Come on out. 322 00:12:40,667 --> 00:12:43,467 [triumphant music playing] 323 00:12:43,467 --> 00:12:45,900 [laughter] 324 00:12:47,166 --> 00:12:49,000 Oh my god. 325 00:12:50,266 --> 00:12:52,166 Chef Geoffrey Zakarian. 326 00:12:52,166 --> 00:12:55,934 ♪♪ Go, go, go, I'm on a new level ♪ 327 00:12:56,000 --> 00:12:57,767 What is going on? 328 00:12:57,767 --> 00:13:00,066 I mean, Geoffrey is an Iron Chef. 329 00:13:00,066 --> 00:13:02,667 He has a background in food that is unmatched. 330 00:13:02,667 --> 00:13:04,700 I'm, like, very nervous going against Geoffrey. 331 00:13:07,000 --> 00:13:09,533 -Geoffrey, good evening. -Good evening, Mr. Flay. 332 00:13:09,600 --> 00:13:11,133 We don't see you compete that much anymore. 333 00:13:11,200 --> 00:13:14,000 You know, I like competing. I just, um, I love judging. 334 00:13:14,000 --> 00:13:17,634 -It's just so much easier. -Yes. [laughing] 335 00:13:17,700 --> 00:13:19,266 Somebody had to say it. 336 00:13:19,266 --> 00:13:20,533 [laughing] 337 00:13:20,533 --> 00:13:23,266 -How do you feel about your competitor over here? -A beast. 338 00:13:23,266 --> 00:13:25,000 -I go to her restaurant when I film in L.A. -[Bobby] Yes. 339 00:13:25,000 --> 00:13:27,333 -I am there whenever I can. -Thank you, Chef. 340 00:13:27,400 --> 00:13:29,266 But I think you're gonna see another side of me today. 341 00:13:29,266 --> 00:13:31,367 -Oh, what side is that? -The winning side. 342 00:13:31,367 --> 00:13:32,367 The winning side. 343 00:13:32,367 --> 00:13:34,667 I was thinking, like, the side when you, like, 344 00:13:34,667 --> 00:13:36,266 walk out the door, you'll see the back side. 345 00:13:36,266 --> 00:13:38,867 -That's not so bad, either. -[Bobby] Exactly. 346 00:13:38,867 --> 00:13:40,667 Tonight, it's all about roasted and toasted. 347 00:13:40,667 --> 00:13:41,767 -OK. -OK. 348 00:13:41,767 --> 00:13:43,433 You actually guessed the ingredient for the last one. 349 00:13:43,500 --> 00:13:45,000 -I guessed the ingredient. -You're not guessing this one. 350 00:13:45,000 --> 00:13:46,734 -So, do we get a guess? -Go ahead. 351 00:13:46,800 --> 00:13:48,367 -Cranberries. -OK. 352 00:13:48,367 --> 00:13:50,567 I need to see the package in which it comes. 353 00:13:50,567 --> 00:13:53,333 -Oh, my god. -Bring out the ingredient. 354 00:13:53,400 --> 00:13:54,767 You're a lot. 355 00:13:56,867 --> 00:13:59,166 [Bobby] So, as you can see, this is a lovely fireplace. 356 00:13:59,166 --> 00:14:00,367 Maybe chicken wings. 357 00:14:00,367 --> 00:14:02,266 I'm gonna go with, like, I think it's, like, a tomahawk. 358 00:14:02,266 --> 00:14:03,734 Oh. 359 00:14:03,800 --> 00:14:07,233 And our round two roasted and toasted ingredient is... 360 00:14:10,100 --> 00:14:11,634 roasted suckling pig. -[audience] Oh! 361 00:14:15,900 --> 00:14:17,834 -Gorgeous. -This is great. 362 00:14:17,900 --> 00:14:19,767 [Bobby] All right, guys, 20 minutes on the clock. 363 00:14:19,767 --> 00:14:22,166 Time to go big with the suckling pig. 364 00:14:22,166 --> 00:14:24,934 -[bell rings] -[audience cheers] 365 00:14:28,967 --> 00:14:30,667 Hey, there's an apron, I don't need it. 366 00:14:30,667 --> 00:14:32,233 I don't want your apron. 367 00:14:32,300 --> 00:14:33,133 I don't need it. 368 00:14:33,133 --> 00:14:35,667 Bobby, you pulled out all the stops. 369 00:14:35,667 --> 00:14:37,567 [Michael] Suckling pig to me screams holiday. 370 00:14:37,567 --> 00:14:38,734 Yeah. 371 00:14:38,734 --> 00:14:40,667 -I mean, super on-brand for roasted and toasted. -Yeah. 372 00:14:40,667 --> 00:14:41,667 It's pork, right? 373 00:14:41,667 --> 00:14:44,266 So it's like incredibly tender, very flavorful. 374 00:14:44,266 --> 00:14:47,100 [Michael] You're gonna get the shoulders or the butts, which on 375 00:14:47,100 --> 00:14:48,634 the sucklings is gonna be like butter. 376 00:14:48,700 --> 00:14:49,634 Yeah. 377 00:14:49,634 --> 00:14:51,734 [Jet] It messes with your head because it's 378 00:14:51,800 --> 00:14:54,266 a cooked ingredient. It's easy to overthink this. 379 00:14:54,266 --> 00:14:57,266 I have very specific dishes at Doma, like Latin-inspired 380 00:14:57,266 --> 00:14:59,367 dishes where we have like pulled shredded pork. 381 00:14:59,367 --> 00:15:03,233 So I'm making a suckling pig tostada with an aji amarilla 382 00:15:03,300 --> 00:15:05,066 crema and some pickled vegetables. 383 00:15:05,066 --> 00:15:07,333 Tostadas and pork just go so well together. 384 00:15:07,400 --> 00:15:10,066 Then I start working on my aji amarillo crema. 385 00:15:10,066 --> 00:15:13,567 I put some crema, aji amarillo, chipotle, a little bit of 386 00:15:13,567 --> 00:15:15,500 vinegar, and I blend that right up. 387 00:15:16,266 --> 00:15:19,100 And then I throw some corn tortillas right into the fryer. 388 00:15:19,100 --> 00:15:21,734 -Are you making tostadas? -I am. 389 00:15:21,800 --> 00:15:22,867 Wow, that's new. 390 00:15:22,867 --> 00:15:24,867 -Oh. -Wow. 391 00:15:24,867 --> 00:15:27,734 -Oh my god! -[Bobby] Don't diss the tostada. 392 00:15:27,800 --> 00:15:30,000 -What are you making? -I'm making risotto. 393 00:15:30,000 --> 00:15:31,734 -[gasp] -[Jet] Ooh. 394 00:15:31,800 --> 00:15:33,266 OK, wait a second. 395 00:15:33,266 --> 00:15:35,767 You're making risotto in less than 20 minutes? 396 00:15:35,767 --> 00:15:37,066 Yep. I'll show you how. 397 00:15:37,066 --> 00:15:39,000 -Come over here. -Oh. 398 00:15:39,000 --> 00:15:40,867 He's funky today. 399 00:15:40,867 --> 00:15:43,834 I'm just gonna make what I love at the holiday time, 400 00:15:43,900 --> 00:15:47,433 a beautiful risotto with a pork and green olive tapenade 401 00:15:47,500 --> 00:15:48,734 and some skin cracklings. 402 00:15:48,734 --> 00:15:52,567 So the onion goes in with rice, butter, a little olive oil, 403 00:15:52,567 --> 00:15:53,667 high heat. 404 00:15:53,667 --> 00:15:55,967 Risotto is quite a risk in 20 minutes, and I'm using 405 00:15:55,967 --> 00:15:57,033 all the hacks. 406 00:15:57,033 --> 00:15:58,867 So I'm cooking a small amount in a very wide pan. 407 00:15:58,867 --> 00:16:00,133 I'm not toasting it as much. 408 00:16:00,133 --> 00:16:03,867 I add my white wine and then rip the butt off, put it right 409 00:16:03,867 --> 00:16:05,533 into the chicken stock. 410 00:16:05,600 --> 00:16:09,233 I'm gently adding the pork broth until it evaporates. 411 00:16:09,300 --> 00:16:13,233 Get dry, broth, four times over the course of 17 minutes. 412 00:16:13,300 --> 00:16:15,333 And that's how you cook risotto. 413 00:16:15,400 --> 00:16:18,000 [Michael] You and I have talked about this a lot over the years. 414 00:16:18,000 --> 00:16:20,567 From a technique standpoint, there's not a better chef. 415 00:16:20,567 --> 00:16:21,800 No, he's amazing. 416 00:16:23,266 --> 00:16:24,667 I'm Geoffrey Zakarian. 417 00:16:24,667 --> 00:16:27,567 You probably know me from "Chopped" for about 15 years, 418 00:16:27,567 --> 00:16:29,667 "The Kitchen," and also I'm an Iron Chef. 419 00:16:29,667 --> 00:16:32,233 So I'm a classically trained French chef. 420 00:16:32,300 --> 00:16:34,367 I'm not French. I have a French heart. 421 00:16:34,367 --> 00:16:37,033 I've found it's helped me in all of my competitions. 422 00:16:37,100 --> 00:16:39,767 People sometimes forget that I actually can cook. 423 00:16:39,767 --> 00:16:41,867 I'm not just a judge, Bobby. 424 00:16:41,867 --> 00:16:46,133 And I have some champagne ready for Bobby to toast to 425 00:16:46,200 --> 00:16:48,133 my victory. Ha! 426 00:16:48,200 --> 00:16:49,333 [Bobby] 14 minutes to go. 427 00:16:50,967 --> 00:16:52,266 -What's up, GZ? -Hey, buddy. 428 00:16:52,266 --> 00:16:54,367 All right, so you got a pork stock going, 429 00:16:54,367 --> 00:16:55,667 you're pulling some meat. 430 00:16:55,667 --> 00:16:56,967 What are you gonna make, like a salsa verde 431 00:16:56,967 --> 00:16:57,900 with the pork? 432 00:16:57,900 --> 00:17:00,367 Yeah, I'm gonna make like a pork tapenade. 433 00:17:00,367 --> 00:17:01,300 Oh, I like that. 434 00:17:01,300 --> 00:17:03,967 A tapenade is sort of like an olive puree. 435 00:17:03,967 --> 00:17:05,867 And I'm using some of the fat, because that's where all 436 00:17:05,867 --> 00:17:07,033 the flavor is. 437 00:17:07,100 --> 00:17:08,967 All right, Chef, I see some anchovies. 438 00:17:08,967 --> 00:17:10,266 [Geoffrey] Oh, gotta have anchovies. 439 00:17:10,266 --> 00:17:12,834 To make my tapenade, I have green olives, 440 00:17:12,900 --> 00:17:16,433 capers, anchovies, and then parsley and basil. 441 00:17:18,300 --> 00:17:19,367 [Antonia] Hi. 442 00:17:19,367 --> 00:17:21,233 You're literally cooking against kind of a legend. 443 00:17:21,300 --> 00:17:23,467 I know. You know, I mean, listen. 444 00:17:23,467 --> 00:17:24,967 I mean, you already called me old. 445 00:17:24,967 --> 00:17:26,634 -Don't call him old, too. -Thank you. 446 00:17:27,400 --> 00:17:29,367 What are you making, salsa verde? 447 00:17:29,367 --> 00:17:33,166 Yes, so I take tomatillos, jalapeno, and some onion, 448 00:17:33,166 --> 00:17:34,667 and I just stick that under the salamander, 449 00:17:34,667 --> 00:17:36,033 and I let that roast. 450 00:17:36,100 --> 00:17:37,567 [Michael] Good luck, everybody, especially 451 00:17:37,567 --> 00:17:41,033 you, Antonia. -[Antonia] Love you. 452 00:17:41,100 --> 00:17:42,934 I haven't even touched my pork yet. 453 00:17:43,000 --> 00:17:43,934 It's delicious, by the way. 454 00:17:43,934 --> 00:17:45,767 [Antonia] I know, I was biting it earlier. 455 00:17:45,767 --> 00:17:48,934 And then I start on this ragu with some pasilla peppers, 456 00:17:49,000 --> 00:17:50,767 jalapeno, and onion. 457 00:17:50,767 --> 00:17:52,567 And I just kind of saute that lightly. 458 00:17:52,567 --> 00:17:55,266 And I rip into my pig. 459 00:17:55,266 --> 00:17:57,333 I got the booty. 460 00:17:57,400 --> 00:18:01,533 And just kind of gently toss it into that saute of peppers. 461 00:18:01,600 --> 00:18:03,266 Just under 10 minutes, Chefs. 462 00:18:03,266 --> 00:18:05,133 [cheering] 463 00:18:06,900 --> 00:18:08,967 I'm sorry, the risotto's not gonna be ready. 464 00:18:08,967 --> 00:18:10,266 You don't think so? There's no way. 465 00:18:10,266 --> 00:18:11,967 Got it. 466 00:18:11,967 --> 00:18:15,767 Geoffrey, are you confident the risotto will be ready? 467 00:18:15,767 --> 00:18:16,934 No. 468 00:18:17,000 --> 00:18:17,867 Hm-hm. 469 00:18:17,867 --> 00:18:19,367 [laughing] 470 00:18:21,266 --> 00:18:23,967 [Geoffrey] So here therein lies the difficulty of doing risotto 471 00:18:23,967 --> 00:18:26,266 in a competition. I've committed. 472 00:18:26,266 --> 00:18:28,033 Doesn't work, it doesn't work. 473 00:18:28,100 --> 00:18:30,734 But it's more fun for you, right? 474 00:18:30,800 --> 00:18:34,100 If this risotto doesn't work, I'm done, I'm over. 475 00:18:35,000 --> 00:18:36,667 Not good. 476 00:18:37,667 --> 00:18:39,867 [Bobby] I can't wait to go over there so you can show me how to make 477 00:18:39,867 --> 00:18:41,433 al dente risotto. 478 00:18:41,500 --> 00:18:42,734 I'll show you how to make risotto. 479 00:18:42,734 --> 00:18:44,867 I'm gonna show you how to make steak, because you don't know. 480 00:18:44,867 --> 00:18:46,066 [Jet] Wow. Wow. 481 00:18:46,066 --> 00:18:49,266 You wanted me. You got me. 482 00:18:49,266 --> 00:18:53,834 So I get my skin cracklings going, take it out, salt it, 483 00:18:53,900 --> 00:18:56,233 put a bunch of cheese, so it's like a cheesy, 484 00:18:56,300 --> 00:18:57,433 porky bread crumb. 485 00:18:57,433 --> 00:18:59,567 Look, I'm worried about Geoffrey's timing on the rice, 486 00:18:59,567 --> 00:19:02,567 but I'm also worried about kind of Antonia really harnessing 487 00:19:02,567 --> 00:19:04,000 the deliciousness of the pig. 488 00:19:04,000 --> 00:19:07,266 Yeah, I would have crisped up the tortilla in pork fat. 489 00:19:07,266 --> 00:19:08,867 So it's time to blend my salsa. 490 00:19:08,867 --> 00:19:12,433 I put in my tomatillos, the onions, the cooking liquid 491 00:19:12,500 --> 00:19:13,467 from the pig. 492 00:19:13,467 --> 00:19:16,033 All right, Chefs, coming up on eight minutes. 493 00:19:16,100 --> 00:19:17,600 Eight minutes to go. 494 00:19:18,900 --> 00:19:20,934 It smells amazing. 495 00:19:21,000 --> 00:19:23,834 So here, finally, a positive person coming into 496 00:19:23,900 --> 00:19:25,867 my station. 497 00:19:25,867 --> 00:19:28,433 Everything looks delicious. Antonia, everybody, Antonia. 498 00:19:28,500 --> 00:19:30,800 -[cheering] -The crowd loves you. 499 00:19:32,100 --> 00:19:35,166 Oh, look at that snack. Holy moly. 500 00:19:35,166 --> 00:19:37,266 -Your worry is here, isn't it? -Worry's right here,. 501 00:19:37,266 --> 00:19:39,166 -Worry's right here. -This is it. 502 00:19:39,166 --> 00:19:40,433 It's make or break, Geoffrey. 503 00:19:40,500 --> 00:19:41,667 -There's no second chances. -Nope. 504 00:19:41,667 --> 00:19:42,834 None. 505 00:19:42,900 --> 00:19:45,066 -Is there a way to expedite this? -No. 506 00:19:45,066 --> 00:19:46,467 I think it's just time to drink, Geoffrey. 507 00:19:46,467 --> 00:19:48,100 [Geoffrey] I mean, come on, let's have a glass of wine. 508 00:19:48,100 --> 00:19:51,367 -Great, cheers. -[cheering] 509 00:19:51,367 --> 00:19:53,667 Geoffrey, finish the risotto! 510 00:19:53,667 --> 00:19:56,100 Now, don't forget, this is risotto like you get in Italy, 511 00:19:56,100 --> 00:19:57,333 al dente. 512 00:20:02,800 --> 00:20:04,266 You know what? Just maybe. 513 00:20:04,266 --> 00:20:07,033 -Oh, he just said, "I'm gonna make it." -What? 514 00:20:07,100 --> 00:20:08,734 [Geoffrey] I could see the risotto just starting to turn. 515 00:20:08,800 --> 00:20:10,734 I'm like, OK, I think I got this. 516 00:20:10,800 --> 00:20:14,667 -[Michael] Five minutes left. -[Antonia] So it's time to plate. 517 00:20:14,667 --> 00:20:16,934 I take the aji amarillo crema. 518 00:20:17,000 --> 00:20:20,166 And then that pork ragu goes right on top with some fresh 519 00:20:20,166 --> 00:20:21,300 cabbage, radish, chili. 520 00:20:21,300 --> 00:20:24,567 I add some pecorino cheese, butter, and some olive oil 521 00:20:24,567 --> 00:20:26,266 into the risotto, and now it's time to plate. 522 00:20:26,266 --> 00:20:29,333 I put my suckling pig tapenade down, then the rice, 523 00:20:29,400 --> 00:20:31,367 and then some cracklings on top of that. 524 00:20:31,367 --> 00:20:34,934 Ten, nine, eight, seven... 525 00:20:35,000 --> 00:20:36,867 [Geoffrey] And a little bit of the pork juice around the rim. 526 00:20:36,867 --> 00:20:40,033 ...four, three, two, one! 527 00:20:40,100 --> 00:20:41,233 [bell rings] 528 00:20:42,667 --> 00:20:43,467 Hey! 529 00:20:43,467 --> 00:20:45,600 That was good. That was beautiful. 530 00:20:47,467 --> 00:20:48,567 Oh, my god. 531 00:20:48,567 --> 00:20:49,967 I can't believe you made risotto. 532 00:20:49,967 --> 00:20:53,000 I was just praying it was gonna be ready, but I feel really 533 00:20:53,000 --> 00:20:55,667 good about my risotto dish. -I love it. 534 00:20:55,667 --> 00:20:57,934 Like, this dish is me all the way around. 535 00:20:58,000 --> 00:21:01,567 Like, it's definitely holiday, holiday Mexico style. 536 00:21:01,567 --> 00:21:04,934 Oh, Bobby, looking at these two dishes, and I could confidently 537 00:21:05,000 --> 00:21:08,533 say not only are you toast, but you are going to get 538 00:21:08,600 --> 00:21:10,967 roasted so hard tonight. 539 00:21:10,967 --> 00:21:13,533 Chef Antonia, what did you make? 540 00:21:13,600 --> 00:21:16,867 So I did a suckling pig tostada with aji amarillo, crema, 541 00:21:16,867 --> 00:21:19,100 and a little bit of pickled chilies. 542 00:21:21,967 --> 00:21:24,367 This is a delicious dish. 543 00:21:24,367 --> 00:21:27,967 The aji amarillo is smoky and creamy, the salsa verde is 544 00:21:27,967 --> 00:21:31,567 bright, and they both play so well with that suckling pig. 545 00:21:31,567 --> 00:21:34,000 [Michael] It's a delicious dish, incredibly juicy, 546 00:21:34,000 --> 00:21:37,233 the sauces are great, pops of acidity through 547 00:21:37,300 --> 00:21:38,133 the whole thing. 548 00:21:38,133 --> 00:21:39,667 I can't really find much fault in it. 549 00:21:39,667 --> 00:21:43,634 Everything is very tasty. GZ, tell us what you made. 550 00:21:43,700 --> 00:21:46,767 I decided to do a pork and green olive tapenade with 551 00:21:46,767 --> 00:21:49,433 a roast suckling pig risotto and some cracklings. 552 00:21:51,867 --> 00:21:54,867 I will say, like, it's right on the edge. 553 00:21:54,867 --> 00:21:56,867 I live on the edge, what can I say? 554 00:21:56,867 --> 00:21:58,433 You live on the edge, and I can taste it. 555 00:21:58,500 --> 00:22:00,767 I didn't see a lot of overt pork. 556 00:22:00,767 --> 00:22:04,166 But with the cracklings, with this tapenade, 557 00:22:04,166 --> 00:22:06,467 and with this very thick stock, I taste it. 558 00:22:06,467 --> 00:22:09,233 It's like you pulled the soul out of the pork. 559 00:22:09,300 --> 00:22:12,467 [Michael] You pulled it off. The rice is finished. 560 00:22:12,467 --> 00:22:14,433 A lot of levels of flavor in there. 561 00:22:14,500 --> 00:22:15,967 And it's incredibly porky. 562 00:22:15,967 --> 00:22:19,367 And much like Antonia's dish, I can't find any fault in 563 00:22:19,367 --> 00:22:21,133 yours either. -Really nice. 564 00:22:21,200 --> 00:22:25,734 Which is really great news for us, because our job is to beat 565 00:22:25,800 --> 00:22:27,033 Senor Flannel. 566 00:22:28,066 --> 00:22:30,900 So just give Jet and I a moment to discuss. 567 00:22:32,100 --> 00:22:33,867 We'll see. It's Geoffrey Zakarian. 568 00:22:33,867 --> 00:22:36,266 So of course, I'm, like, very nervous, but my dish is 569 00:22:36,266 --> 00:22:37,567 delicious, for the record. 570 00:22:37,567 --> 00:22:42,934 The chef moving forward to roast Bobby tonight is... 571 00:22:45,867 --> 00:22:47,133 Chef Geoffrey Zakarian. 572 00:22:47,200 --> 00:22:48,400 [audience] Woo-hoo. 573 00:22:55,000 --> 00:22:57,033 Both dishes were really perfectly executed. 574 00:22:57,100 --> 00:23:01,467 The crazy thing about yours is there was no visible pork in 575 00:23:01,467 --> 00:23:04,333 here, and somehow this dish was porkier than that one. 576 00:23:04,400 --> 00:23:08,634 -This is kind of a dream night, to watch Geoffrey Zakarian go up -Come on. 577 00:23:08,700 --> 00:23:10,967 against Bobby Flay. I mean, come on! 578 00:23:10,967 --> 00:23:12,867 -Pretty awesome. -Come on, man. 579 00:23:12,867 --> 00:23:14,133 Let's have some fun. 580 00:23:21,800 --> 00:23:23,533 All right, Geoffrey, congratulations. 581 00:23:23,600 --> 00:23:24,967 That was a tough battle. It was. 582 00:23:24,967 --> 00:23:27,767 Theme is roasted, toasted. What are we cooking tonight? 583 00:23:27,767 --> 00:23:31,233 Well, I love holidays and I love roasting meat. 584 00:23:31,300 --> 00:23:32,533 OK. 585 00:23:32,600 --> 00:23:34,900 So, I'm gonna actually demonstrate to you. 586 00:23:36,300 --> 00:23:37,467 I love this. 587 00:23:37,467 --> 00:23:40,734 -How to roast a proper rack of lamb. -Ooh. 588 00:23:40,800 --> 00:23:42,166 And how to toast some Brussels sprouts. 589 00:23:42,166 --> 00:23:45,767 -Ooh. -Roasted, toasted, defeated. 590 00:23:45,767 --> 00:23:48,300 -Yum. -I like it. 591 00:23:51,200 --> 00:23:53,967 -[Michael] Let the roasting begin. -Yes. 592 00:23:53,967 --> 00:23:57,266 So Geoffrey, not only do you get to move forward to face 593 00:23:57,266 --> 00:24:00,767 Sir Flay, you also get to choose who you want to cook with. 594 00:24:00,767 --> 00:24:04,367 I want someone who is yummy in the tummy, always with 595 00:24:04,367 --> 00:24:06,467 her food, and that's Antonia. Come up here. 596 00:24:06,467 --> 00:24:07,567 -Come up here. -[audience cheering] 597 00:24:09,467 --> 00:24:13,867 Now, Bobby and Jet have teamed up in holiday battle. 598 00:24:13,867 --> 00:24:15,000 -Two and O. -We don't care. 599 00:24:15,000 --> 00:24:16,667 -[Michael] Two and O. -Come on up, Jet. 600 00:24:16,667 --> 00:24:19,834 -Let's go, let's go, let's go. -My man, Dan Dan Kid. 601 00:24:19,900 --> 00:24:21,467 Undefeated as a squad. 602 00:24:21,467 --> 00:24:23,767 We are basically a holiday tradition at this point. 603 00:24:23,767 --> 00:24:25,767 [Michael] All right, guys, let me tell you how this is gonna work. 604 00:24:25,767 --> 00:24:29,066 You're gonna have 45 minutes to cook roasted rack of lamb, 605 00:24:29,066 --> 00:24:32,367 toasted Brussels sprouts, and just because I can, 606 00:24:32,367 --> 00:24:34,266 one additional side of your choice. 607 00:24:34,266 --> 00:24:36,867 -Stop messing up my plans. -Make some fried rice. 608 00:24:36,867 --> 00:24:38,367 -Wow. -[Antonia] Crispy rice. 609 00:24:38,367 --> 00:24:40,166 -Crispy rice. -That's right. 610 00:24:40,166 --> 00:24:42,867 Geoffrey, anything you wanna say to Red before 611 00:24:42,867 --> 00:24:44,166 we start the clock? 612 00:24:44,166 --> 00:24:46,767 I've never had the opportunity to teach him. 613 00:24:46,767 --> 00:24:51,133 So...thank you for accepting my tutelage tonight. 614 00:24:51,200 --> 00:24:53,133 Welcome to Flay University, son. 615 00:24:55,166 --> 00:24:57,900 45 minutes, and your time starts now. 616 00:24:59,567 --> 00:25:01,600 [high-energy wintry music playing] 617 00:25:05,367 --> 00:25:07,867 -OK. -Time to go lamb, salt, pepper, fennel, go. 618 00:25:07,867 --> 00:25:08,867 Boom. 619 00:25:08,867 --> 00:25:11,266 [Michael] So, they're each going to roast lamb, 620 00:25:11,266 --> 00:25:12,567 toast Brussels sprouts, 621 00:25:12,567 --> 00:25:16,033 and then they get to make a side of their choice. 622 00:25:16,100 --> 00:25:19,533 Anything that is done in addition to that is gravy, 623 00:25:19,600 --> 00:25:20,667 so to speak. 624 00:25:20,667 --> 00:25:23,533 Bobby, I gotta tell you, I've been on a lot of your 625 00:25:23,600 --> 00:25:26,867 sets, and I feel like you really went all out 626 00:25:26,867 --> 00:25:29,166 this year -- I mean, you blew the budget. 627 00:25:29,166 --> 00:25:30,934 [laughing] 628 00:25:33,400 --> 00:25:35,467 The only thing we saved money on was you. 629 00:25:35,467 --> 00:25:38,500 [laughing] 630 00:25:40,867 --> 00:25:42,266 It's unbelievable, he doesn't even notice. 631 00:25:42,266 --> 00:25:44,000 Where the hell did that thing come from? 632 00:25:44,000 --> 00:25:45,433 What thing? Oh. 633 00:25:45,500 --> 00:25:47,000 [laughing] 634 00:25:49,867 --> 00:25:53,734 How did you not see that thing an inch from you, by the way? 635 00:25:53,800 --> 00:25:55,433 Oh, my god. 636 00:25:58,100 --> 00:26:00,634 [Michael] Bobby's going for, it looks like, double-cut lamb chops. 637 00:26:00,700 --> 00:26:03,066 He believes that char and seasoning is flavor, 638 00:26:03,066 --> 00:26:06,100 so the more of the meat that he could expose, 639 00:26:06,100 --> 00:26:08,000 the more caramelization he's being able to get. 640 00:26:08,000 --> 00:26:10,767 Geoffrey is gonna roast the whole lamb chops, so it is 641 00:26:10,767 --> 00:26:14,467 gonna hold its juice and hold its flavor. 642 00:26:14,467 --> 00:26:16,000 -Team GZ. -Yeah! 643 00:26:16,000 --> 00:26:17,233 What is on the menu? 644 00:26:17,233 --> 00:26:20,033 I believe in classic cooking, because that's when you really 645 00:26:20,100 --> 00:26:22,433 can show what you know. 646 00:26:22,500 --> 00:26:24,133 I have a fantastic sous chef here. 647 00:26:24,200 --> 00:26:27,033 She said, "What should I do?" I'm just, "Make me lamb." 648 00:26:27,100 --> 00:26:28,667 Bobby, how about you? What's your approach here? 649 00:26:28,667 --> 00:26:30,033 I'm just worried about Geoffrey. 650 00:26:30,100 --> 00:26:31,467 He sounds out of breath already. 651 00:26:31,467 --> 00:26:33,567 I'm actually moving. 652 00:26:33,567 --> 00:26:35,200 [audience] Ooh. 653 00:26:37,100 --> 00:26:40,367 [Geoffrey] My signature roasted dish, rack of lamb àà l'orange, 654 00:26:40,367 --> 00:26:42,767 toasted Brussels sprouts with creamy mustard and apples, 655 00:26:42,767 --> 00:26:46,033 black truffle salad extraordinaire, -Mm! 656 00:26:46,100 --> 00:26:50,033 dirty olive oil martinis, and strawberry soufflés. 657 00:26:50,100 --> 00:26:53,367 I chose Antonia, because Antonia's skill set, 658 00:26:53,367 --> 00:26:54,634 you know, that's off the charts. 659 00:26:54,700 --> 00:26:55,934 So you take the lamb. 660 00:26:56,000 --> 00:26:57,133 [Antonia] So I get working on the lamb, 661 00:26:57,200 --> 00:26:58,934 salt, pepper, fennel seed, 662 00:26:59,000 --> 00:27:01,000 and a cast iron, and I just start to sear it on all 663 00:27:01,000 --> 00:27:02,834 sides gently. 664 00:27:02,900 --> 00:27:07,066 And then to make the a l'orange sauce, I'm taking 665 00:27:07,066 --> 00:27:08,934 tangerine juice, veal demi-glace, 666 00:27:09,000 --> 00:27:11,433 honey, a little soy, a little black truffle, 667 00:27:11,500 --> 00:27:13,667 and then just reduce it all down. 668 00:27:13,667 --> 00:27:15,700 You know, when it's not your money, just... 669 00:27:16,667 --> 00:27:18,000 [laughing] 670 00:27:18,767 --> 00:27:20,467 -Smells good. -Mm-hmm. 671 00:27:20,467 --> 00:27:23,433 [Antonia] And then I put some rosemary, some thyme, fennel, put it into 672 00:27:23,500 --> 00:27:24,967 the oven, and just let it go. 673 00:27:27,300 --> 00:27:30,533 [Bobby] We are going to make spice-crusted rack of lamb with 674 00:27:30,600 --> 00:27:31,667 horseradish sauce. 675 00:27:31,667 --> 00:27:33,100 We have toasted Brussels sprouts 676 00:27:33,100 --> 00:27:34,567 with aji amarillo sauce. 677 00:27:34,567 --> 00:27:37,634 And then we've got potato gratin with rajas 678 00:27:37,700 --> 00:27:39,000 and fontina cheese. 679 00:27:39,000 --> 00:27:41,066 [Bobby] We're gonna have some crunchy, some fruity, some spicy. 680 00:27:41,066 --> 00:27:42,367 Let's get it on. 681 00:27:42,367 --> 00:27:44,100 [Jet] So I'm starting with the potato gratin. 682 00:27:44,100 --> 00:27:45,567 Oh, how did I get stuck with potatoes? 683 00:27:45,567 --> 00:27:47,166 Ay-yi-yi. 684 00:27:47,166 --> 00:27:48,567 I'm gonna slice them super thin. 685 00:27:48,567 --> 00:27:51,166 I'm gonna get them into the cast iron, and I'm gonna 686 00:27:51,166 --> 00:27:53,033 season that with salt and pepper and a really good 687 00:27:53,100 --> 00:27:54,467 amount of cream. 688 00:27:54,467 --> 00:27:56,934 [Bobby] So my spice rub, I start with some garam masala, but then 689 00:27:57,000 --> 00:27:58,533 I add New Mexico red chilies to it. 690 00:27:58,600 --> 00:28:00,533 I add some brown sugar to it and some allspice. 691 00:28:00,600 --> 00:28:03,634 I'm gonna pan roast each double chop so I can get some 692 00:28:03,700 --> 00:28:06,233 crust on the entire thing. To me, that's the key. 693 00:28:06,300 --> 00:28:09,867 [Michael] So on team Bobby and Jet, they are 2-0 in holiday 694 00:28:09,867 --> 00:28:11,667 battles, hoping to go 3-0 today. 695 00:28:11,667 --> 00:28:13,867 And then we have Geoffrey and Antonia. 696 00:28:13,867 --> 00:28:17,266 I mean, Geoffrey, he's been a legend in this business for 697 00:28:17,266 --> 00:28:18,266 a long time. 698 00:28:18,266 --> 00:28:21,600 He is tough to beat because he rarely misses. 699 00:28:22,467 --> 00:28:25,533 It's really important for us to win because I don't want to run 700 00:28:25,600 --> 00:28:28,734 into Geoffrey Zakarian, and he's got his strawberry latte 701 00:28:28,800 --> 00:28:29,767 in his hand. 702 00:28:29,767 --> 00:28:31,200 I don't want -- I just don't want to hear it. 703 00:28:31,200 --> 00:28:34,667 -I just -- I just don't want to hear it, Geoffrey. -[snickering] 704 00:28:34,667 --> 00:28:36,200 Hi. 705 00:28:37,700 --> 00:28:40,133 34 minutes guys, 34 minutes. 706 00:28:40,200 --> 00:28:42,266 -Hey guys, what's going on? -Yeah. Hey, brother. 707 00:28:42,266 --> 00:28:43,967 -Everybody doing good? -We're doing great. 708 00:28:43,967 --> 00:28:45,266 What's going to go with your Brussels sprouts? 709 00:28:45,266 --> 00:28:46,934 I'm gonna fry them, and I'm gonna do, 710 00:28:47,000 --> 00:28:49,467 like, a apple cider vinegar cream. 711 00:28:49,467 --> 00:28:51,166 And truffle, is this in a glass? 712 00:28:51,166 --> 00:28:52,066 You're making a little truffle? 713 00:28:52,066 --> 00:28:54,367 Truffle, honey, soy, mandarin reduction. 714 00:28:54,367 --> 00:28:56,367 So we're doing a lamb a l'orange instead of 715 00:28:56,367 --> 00:28:58,233 a duck a l'orange. -[Michael] I love it. 716 00:28:58,300 --> 00:29:01,166 Often in these competitions, the chef leader asks a lot of 717 00:29:01,166 --> 00:29:02,734 their sous chefs. Are you feeling it? 718 00:29:02,800 --> 00:29:03,667 Are you feeling good about this? 719 00:29:03,667 --> 00:29:05,767 100 percent. I'm just here to support. 720 00:29:05,767 --> 00:29:07,634 We're gonna do, like, a shaved fennel salad. 721 00:29:07,700 --> 00:29:09,367 I'm gonna supreme some oranges, and I'm gonna 722 00:29:09,367 --> 00:29:10,400 assist everywhere else. 723 00:29:10,400 --> 00:29:12,166 [Michael] All right, Chef, you keep cooking, this 724 00:29:12,166 --> 00:29:14,066 looks delicious. -Thank you, Chef. 725 00:29:14,066 --> 00:29:15,433 -Chef Flay. -Yes. 726 00:29:15,500 --> 00:29:16,634 -How are you? -Good. 727 00:29:16,700 --> 00:29:18,333 So what's gonna go with those? 728 00:29:18,400 --> 00:29:20,066 Some crusting in the cast iron, I'm going to finish it 729 00:29:20,066 --> 00:29:21,166 in the oven. 730 00:29:21,166 --> 00:29:24,100 So I'm gonna do honey, mustard, mint, horseradish to 731 00:29:24,100 --> 00:29:25,433 glaze on top of it. -[Michael] Got it. 732 00:29:25,500 --> 00:29:26,433 You get them in the oven. 733 00:29:26,433 --> 00:29:27,767 Chef, what are you going to cook those to, 734 00:29:27,767 --> 00:29:29,233 like medium? -[Bobby] Yeah. 735 00:29:29,300 --> 00:29:30,367 [Michael] They're up against it a little bit 736 00:29:30,367 --> 00:29:31,767 because there's 30 minutes left, 737 00:29:31,767 --> 00:29:34,834 and if these don't get in the oven soon, those potatoes 738 00:29:34,900 --> 00:29:37,266 are not gonna cook all the way through and absorb some 739 00:29:37,266 --> 00:29:38,667 of that cream. -Going into the oven. 740 00:29:38,667 --> 00:29:42,734 I see Chef Flay is pushing Jet very hard at this point. 741 00:29:42,800 --> 00:29:45,467 All right, thanks, Bob. Oh, man. 742 00:29:45,467 --> 00:29:49,233 So a lot of classic Bobby flavors going on here. 743 00:29:49,300 --> 00:29:52,333 A lot of classic Geoffrey flavors going on there. 744 00:29:52,400 --> 00:29:53,767 It's gonna be a good battle. 745 00:29:53,767 --> 00:29:55,934 Oh, your hair looks beautiful today, bud. 746 00:29:56,000 --> 00:29:59,000 [Bobby] So I'm gonna cook this lamb for about 8 to 10 minutes, 747 00:29:59,000 --> 00:30:00,667 and then I'm gonna let it rest. 748 00:30:00,667 --> 00:30:04,266 [Michael] Lamb and Brussels sprouts, two classic holiday flavors for 749 00:30:04,266 --> 00:30:05,467 the roasted toasted battle. 750 00:30:05,467 --> 00:30:10,133 So Geoffrey has chosen to pull off two additional dishes as 751 00:30:10,200 --> 00:30:11,433 well as the three. 752 00:30:11,433 --> 00:30:15,066 Now, the more food you cook, the more opportunity the judges 753 00:30:15,066 --> 00:30:17,567 have to judge you. -My god. 754 00:30:17,567 --> 00:30:19,166 [Geoffrey] OK, so the souffle was sort of a wild card. 755 00:30:19,166 --> 00:30:20,734 It's a flourless strawberry souffle, 756 00:30:20,800 --> 00:30:22,033 so it's a very light one. 757 00:30:22,033 --> 00:30:24,634 So I started my egg whites whipping very slowly with sugar. 758 00:30:24,700 --> 00:30:26,266 Then the next thing I did was make my strawberry puree. 759 00:30:26,266 --> 00:30:28,867 -Mm-hmm. -And it's basically just fresh strawberries, sugar, 760 00:30:28,867 --> 00:30:30,233 and then a little bit of jam. 761 00:30:30,300 --> 00:30:31,467 The jam gives it a touch of body. 762 00:30:32,767 --> 00:30:36,266 And I give my sous chef, I said, "Antonia, do the salad." 763 00:30:36,266 --> 00:30:39,433 And then we just shaved some beautiful truffles on top. 764 00:30:39,500 --> 00:30:41,367 Well, you did, and these are, like, all the beautiful points, 765 00:30:41,367 --> 00:30:42,600 right, in cooking. 766 00:30:42,600 --> 00:30:45,233 It's like shaving black truffle, putting a little bit of oil on 767 00:30:45,300 --> 00:30:48,166 it, and then just warming it changes the flavor of truffles. 768 00:30:48,166 --> 00:30:49,734 That's really, I learned that in France. 769 00:30:49,800 --> 00:30:52,266 -Yeah. -You have the pomegranates? 770 00:30:52,266 --> 00:30:54,934 -I do, they're right here. -Grazie. 771 00:30:55,000 --> 00:30:57,567 So the dressing for the Brussels sprouts is 772 00:30:57,567 --> 00:31:00,667 pomegranate molasses, mustard, red wine vinegar, 773 00:31:00,667 --> 00:31:02,200 lots of black pepper. 774 00:31:03,900 --> 00:31:04,667 [Michael] 23 minutes, guys. 775 00:31:04,667 --> 00:31:06,800 We're at about the halfway point. 776 00:31:08,100 --> 00:31:09,667 How are you guys feeling over here? 777 00:31:09,667 --> 00:31:11,066 -Chef, you feeling OK? -Amazing. 778 00:31:11,066 --> 00:31:13,166 -Is everything going as planned? -[Antonia] We think so. 779 00:31:13,166 --> 00:31:15,166 -So far. -All right, what do you guys think? 780 00:31:15,166 --> 00:31:16,834 Team Geoffrey have it, you think? 781 00:31:16,900 --> 00:31:17,667 [audience] Yeah. 782 00:31:18,767 --> 00:31:21,367 -[cheering] -[Michael] I mean... 783 00:31:21,367 --> 00:31:24,133 if you ask me, you know, there are risks to 784 00:31:24,200 --> 00:31:26,166 making more dishes than the three that you need, 785 00:31:26,166 --> 00:31:28,133 but I just think Bobby's being lazy. 786 00:31:29,667 --> 00:31:31,233 [Geoffrey] My whites are ready. 787 00:31:31,300 --> 00:31:33,867 I just have to fold it together into the strawberry puree, 788 00:31:33,867 --> 00:31:36,967 into a mold, then I added fresh strawberries 789 00:31:36,967 --> 00:31:38,500 and got it in the oven. 790 00:31:39,967 --> 00:31:43,767 I'm gonna cook off these chilies to do the rajas. 791 00:31:43,767 --> 00:31:46,934 We're gonna top these gratins with a rajas, basically some 792 00:31:47,000 --> 00:31:48,166 roasted green chilies. 793 00:31:48,166 --> 00:31:51,767 So next I'm working on a chili sauce, it's aji amarillo, 794 00:31:51,767 --> 00:31:53,967 it's a Peruvian chili with some mayonnaise to make it a little 795 00:31:53,967 --> 00:31:56,567 creamy, some honey, a little bit of lime juice. 796 00:31:56,567 --> 00:31:58,467 I definitely wanna punch up the heat a little bit 797 00:31:58,467 --> 00:31:59,967 on this dish. 798 00:31:59,967 --> 00:32:02,266 All right B, so I'm not gonna lie, I've been having a little 799 00:32:02,266 --> 00:32:04,767 bit of fun roasting you tonight. -I can see that. 800 00:32:04,767 --> 00:32:07,567 But there's some other people that were really bummed that 801 00:32:07,567 --> 00:32:08,767 they weren't gonna be here today. 802 00:32:08,767 --> 00:32:12,667 So they sent me some videos, and I'd like for you to get to 803 00:32:12,667 --> 00:32:14,266 see some of them. 804 00:32:14,266 --> 00:32:16,133 Let me tell you about Bobby Flay. 805 00:32:16,200 --> 00:32:19,266 He texts the little people like me and he says things like, 806 00:32:19,266 --> 00:32:23,166 "I'd like to invite you to Thanksgiving in Los Angeles." 807 00:32:23,166 --> 00:32:28,867 I live in New Jersey, Bobby. Are you gonna send a jet? 808 00:32:28,867 --> 00:32:32,867 Bobby Flay, you are one of the best chefs in the world. 809 00:32:32,867 --> 00:32:35,567 But let me tell you, you're not a quarterback, bro. 810 00:32:35,567 --> 00:32:38,166 -Bun! -Don't do that. 811 00:32:38,166 --> 00:32:41,500 -Stick to cutting, not throwing. -He dropped the pass! 812 00:32:42,600 --> 00:32:46,233 All right, Bobby Flay, it's the holiday season. 813 00:32:46,300 --> 00:32:49,567 You invite these people here, and then you wind up winning 814 00:32:49,567 --> 00:32:51,767 all the time. It's getting a little old. 815 00:32:51,767 --> 00:32:55,000 You know what else is? Those outfits. 816 00:32:56,667 --> 00:32:58,934 Dad, you're the man that has everything. 817 00:32:59,000 --> 00:33:00,200 Oh, ho, ho, Soph! 818 00:33:00,200 --> 00:33:01,667 Hope you get everything you want for the holidays this 819 00:33:01,667 --> 00:33:03,634 year, including that follow-back from Drake 820 00:33:03,700 --> 00:33:05,767 on Instagram. -Wow. 821 00:33:05,767 --> 00:33:06,767 Wow. 822 00:33:06,767 --> 00:33:08,934 -She's cut off. -Woo! 823 00:33:10,266 --> 00:33:12,934 [Bobby] Yeah, I really appreciate everybody taking their time to 824 00:33:13,000 --> 00:33:14,000 roast me tonight. 825 00:33:14,000 --> 00:33:15,433 I'll be having a word with my daughter, Sophie. 826 00:33:15,500 --> 00:33:17,667 Are you guys feeling pretty good? 827 00:33:17,667 --> 00:33:19,000 -We're OK. -Ask Jet. 828 00:33:19,000 --> 00:33:20,200 Oh, man. 829 00:33:20,200 --> 00:33:23,433 [Jet] So roasting peppers is a technique to really kind of 830 00:33:23,500 --> 00:33:25,100 cook out a little bit of the heat out of them. 831 00:33:25,100 --> 00:33:27,934 -[Michael] Peel, seed, dice. -[Jet] Yeah. 832 00:33:28,000 --> 00:33:29,200 -Bro. -You did get all the hard jobs. 833 00:33:29,200 --> 00:33:32,967 I've never gotten this many tedious jobs since I was a new 834 00:33:32,967 --> 00:33:36,033 cook in culinary school. -16 minutes, guys. 835 00:33:37,767 --> 00:33:38,867 Where's the fontina? 836 00:33:38,867 --> 00:33:40,734 I got you right here, right here. 837 00:33:42,667 --> 00:33:44,667 All right, Brussels ready to drop. 838 00:33:44,667 --> 00:33:47,166 [Bobby] And then we're gonna toast some Brussels sprouts in the fryer 839 00:33:47,166 --> 00:33:48,567 where they are best toasted. 840 00:33:48,567 --> 00:33:52,734 On Bobby's side, Jet is doing the majority of the work. 841 00:33:52,800 --> 00:33:54,266 But Bobby has been busy. 842 00:33:54,266 --> 00:33:57,100 He's searing some limes because when you get that 843 00:33:57,100 --> 00:33:59,767 caramelization on citrus, it brings out the sweetness 844 00:33:59,767 --> 00:34:00,934 and the juice. 845 00:34:00,934 --> 00:34:04,567 And then we have the potato gratin out of the oven. 846 00:34:04,567 --> 00:34:08,333 -Where are those green chilies? -To your right hand. 847 00:34:08,400 --> 00:34:10,667 [Bobby] And then we'll put some fontina, some of the roasted 848 00:34:10,667 --> 00:34:12,667 chilies, and then some Parmigiano on top. 849 00:34:12,667 --> 00:34:15,467 And then put it in the salamander and toast that 850 00:34:15,467 --> 00:34:19,767 gratin, because it's all about roasted and toasted, baby. 851 00:34:19,767 --> 00:34:22,567 [Geoffrey] For the Brussels sprouts, I'm making a mustard cream with 852 00:34:22,567 --> 00:34:25,367 some creme fraiche, whole grain mustard, salt, pepper, 853 00:34:25,367 --> 00:34:27,767 a little honey, sherry wine vinegar, 854 00:34:27,767 --> 00:34:29,767 and then julienne of green apple. 855 00:34:29,767 --> 00:34:31,667 [Antonia] But also, like, the choice of the green apple is, like, 856 00:34:31,667 --> 00:34:33,967 so smart, because it's, like, tart, too, yeah. -Tart. 857 00:34:33,967 --> 00:34:35,100 I got to drop the Brussels sprouts. 858 00:34:35,100 --> 00:34:37,100 [Antonia] You can't, like, fry Brussels sprouts enough. 859 00:34:37,100 --> 00:34:39,033 Like, I feel like you need to take them to, like, 860 00:34:39,100 --> 00:34:40,433 the very end. 861 00:34:40,433 --> 00:34:43,166 [Michael] So both teams are gonna fry up some Brussels sprouts. 862 00:34:43,166 --> 00:34:46,100 You have to take them, like, right on the edge of what 863 00:34:46,100 --> 00:34:49,033 you feel is almost burnt, and that's where the flavor 864 00:34:49,100 --> 00:34:50,066 really comes from. 865 00:34:50,066 --> 00:34:52,166 So the martini is a dirty olive oil martini. 866 00:34:52,166 --> 00:34:55,634 It's basically olive oil, olive juice, gin, and vermouth. 867 00:34:56,367 --> 00:34:57,767 And I think that's very festive. 868 00:34:57,767 --> 00:34:59,567 You've got to have a drink, right? 869 00:34:59,567 --> 00:35:01,333 [Antonia] The lamb, it looks great. 870 00:35:01,400 --> 00:35:02,600 It's, like, beautifully browned all around. 871 00:35:02,600 --> 00:35:05,000 So now that it rests, if it doesn't have an opportunity to 872 00:35:05,000 --> 00:35:07,367 rest, that juice then disperses from the center back out 873 00:35:07,367 --> 00:35:08,333 towards the end. 874 00:35:08,333 --> 00:35:10,367 [Michael] You guys, we have six minutes left. 875 00:35:10,367 --> 00:35:12,533 If you are not plating, you should be. 876 00:35:13,600 --> 00:35:15,934 So the lamb is coming out of the oven. 877 00:35:16,000 --> 00:35:18,233 So after they come out, I glaze them. 878 00:35:18,300 --> 00:35:20,000 Bobby, what are you brushing the lamb chops with? 879 00:35:20,000 --> 00:35:22,667 This is the honey mustard horseradish mint. 880 00:35:22,667 --> 00:35:26,100 They go on the plate and the pan-roasted limes as well. 881 00:35:26,100 --> 00:35:28,834 [Jet] I have to pull the Brussels sprouts at that perfect brown, 882 00:35:28,900 --> 00:35:31,367 crispy cook through. -Coming to your left. 883 00:35:31,367 --> 00:35:35,367 [Bobby] And then the Brussels sprouts have the aji amarillo sauce 884 00:35:35,367 --> 00:35:36,500 on the bottom. 885 00:35:36,500 --> 00:35:39,867 -And I dress the toasted Brussels sprouts -[indistinct] 886 00:35:39,867 --> 00:35:41,033 with pomegranate seeds, 887 00:35:41,033 --> 00:35:43,767 maracana almonds, and some of that pomegranate dressing. 888 00:35:43,767 --> 00:35:46,266 -How's the gratin? -Very close. 889 00:35:46,266 --> 00:35:48,967 [Antonia] Yeah, so first I put down the lamb rack on the board. 890 00:35:48,967 --> 00:35:50,567 [Geoffrey] So I like to serve the sauce on the side. 891 00:35:50,567 --> 00:35:51,767 Yeah, but you glazed it a little bit. 892 00:35:51,767 --> 00:35:53,233 You know, like a little glaze on it. 893 00:35:53,300 --> 00:35:54,300 Just a kiss. 894 00:35:54,300 --> 00:35:56,567 -Yeah, let's dress. -Yeah, dressing right now. 895 00:35:56,567 --> 00:35:59,233 So I had his vinaigrette, put that onto the lettuces, 896 00:35:59,300 --> 00:36:02,634 and just put the warmed black truffle over the top 897 00:36:02,700 --> 00:36:04,367 of the salads. -Gorgeous. 898 00:36:04,367 --> 00:36:05,934 [whispering] Gorgeous, gorgeous. 899 00:36:07,667 --> 00:36:09,734 [Geoffrey] First, I put my Brussels sprouts from the fryer onto 900 00:36:09,800 --> 00:36:11,934 a paper towel of salt, then onto the plate. 901 00:36:12,000 --> 00:36:14,066 Then I drizzle my creme fraiche and mustard mixture. 902 00:36:14,066 --> 00:36:17,000 Then I just sprinkle the apples over it, and I'm just gonna 903 00:36:17,000 --> 00:36:18,867 stand by the oven and make sure that the souffle gets as much 904 00:36:18,867 --> 00:36:20,233 time as possible. 905 00:36:20,967 --> 00:36:22,066 -Oh, my god. -You got 60 seconds. 906 00:36:22,066 --> 00:36:24,066 [Michael] He has the dinner done. 907 00:36:24,066 --> 00:36:27,433 It all depends on if he's gonna get the soufflés done. 908 00:36:29,867 --> 00:36:31,800 [speaking indistinctly] 909 00:36:36,600 --> 00:36:38,467 Well, it's really the moment of truth. 910 00:36:38,467 --> 00:36:41,867 10 seconds left, guys. 10 seconds. 911 00:36:41,867 --> 00:36:44,333 -[audience] Ten, nine, eight... -Oh my god, look at the soufflés. 912 00:36:44,400 --> 00:36:47,467 [Antonia] And he just pulls out these two beautiful toasted soufflés like 913 00:36:47,467 --> 00:36:48,567 right out of the oven. 914 00:36:48,567 --> 00:36:50,266 [audience] ...four, three... 915 00:36:50,266 --> 00:36:52,300 -Geoffrey got the soufflés done. -...two, one! 916 00:36:53,200 --> 00:36:54,467 [cheering] 917 00:36:54,467 --> 00:36:55,834 Good job. 918 00:36:57,266 --> 00:36:58,800 You made a soufflé? 919 00:36:59,700 --> 00:37:00,934 Wow. 920 00:37:01,800 --> 00:37:03,133 That's ridiculous. 921 00:37:03,200 --> 00:37:06,467 That's amazing. How did he get that much time? 922 00:37:06,467 --> 00:37:09,133 [Jet] After 45 minutes of sheer panic, I look down, 923 00:37:09,200 --> 00:37:10,934 and the dishes look great. I think they have flavor. 924 00:37:11,000 --> 00:37:12,967 Bobby and I always bring the flavor. 925 00:37:12,967 --> 00:37:14,100 Thank you. Great team. 926 00:37:14,100 --> 00:37:15,767 I like, I really hope the lamb is good. 927 00:37:15,767 --> 00:37:17,734 -So happy it's over. -I'm so happy it's over. 928 00:37:17,800 --> 00:37:19,200 I want a cold beer. 929 00:37:21,367 --> 00:37:23,667 All right, first off guys, I would like to congratulate 930 00:37:23,667 --> 00:37:26,467 both of you, Team Geoffrey and Team Bobby for finishing 931 00:37:26,467 --> 00:37:27,533 your feasts. 932 00:37:27,533 --> 00:37:30,667 And now I would like to introduce you to the judges. 933 00:37:30,667 --> 00:37:34,967 The Executive Director of Food and Society at the Aspen 934 00:37:34,967 --> 00:37:36,900 Institute, Corby Kummer. 935 00:37:37,867 --> 00:37:41,033 Cookbook author and chef and owner of 936 00:37:41,100 --> 00:37:44,100 Pig & Khao and Piggyback, Leah Cohen. 937 00:37:44,100 --> 00:37:49,233 Chef-owner of East Wind Snack Shop, Chris Cheung. 938 00:37:52,467 --> 00:37:56,734 All right, judges, please start with the first feast in front of you. 939 00:38:08,767 --> 00:38:12,567 [Corby] What we've got are these gorgeous entire rack of lamb, 940 00:38:12,567 --> 00:38:14,867 really nice with the orange sauce. 941 00:38:14,867 --> 00:38:18,667 And the salad, loved the sliced truffle. 942 00:38:18,667 --> 00:38:21,934 Brussels sprouts, I thought acid, I didn't get acid. 943 00:38:22,000 --> 00:38:23,867 It was sort of flat and bland. 944 00:38:23,867 --> 00:38:27,000 So the souffle, absolutely gorgeous. 945 00:38:27,000 --> 00:38:29,467 You know, if you want something sweet at the end of a meal, 946 00:38:29,467 --> 00:38:31,767 this is your dish. 947 00:38:31,767 --> 00:38:34,066 It's not a holiday if you don't have a beverage. 948 00:38:34,066 --> 00:38:35,867 It doesn't have to be alcoholic, but I love that 949 00:38:35,867 --> 00:38:38,033 the chef put some alcohol in there. 950 00:38:38,100 --> 00:38:41,667 The salad, beautiful. It was bitter, it was acidic. 951 00:38:41,667 --> 00:38:43,567 and then this beautiful rack of lamb. 952 00:38:43,567 --> 00:38:45,634 It is just a showstopper. 953 00:38:45,700 --> 00:38:48,333 I love the orange sauce and the fennel. 954 00:38:48,400 --> 00:38:49,667 It's a beautiful pairing. 955 00:38:49,667 --> 00:38:52,967 The brussels, I wish there was something to just lighten it up 956 00:38:52,967 --> 00:38:54,467 a little bit, and then the souffle. 957 00:38:54,467 --> 00:38:57,467 It is a big souffle, so the inside can be a little 958 00:38:57,467 --> 00:38:58,700 bit eggy. 959 00:38:59,567 --> 00:39:01,133 Yeah, so the cocktail was great. 960 00:39:01,200 --> 00:39:02,567 Buzzed me nicely really quick, so. 961 00:39:02,567 --> 00:39:04,834 That was good, yeah. 962 00:39:04,900 --> 00:39:07,567 Thought that the lamb, it seemed medium-rare 963 00:39:07,567 --> 00:39:09,133 right through, did run a little dry. 964 00:39:09,200 --> 00:39:12,166 The Brussels sprouts, the toast was beautiful on it. 965 00:39:12,166 --> 00:39:15,133 I liked the green apple and loved the souffle. 966 00:39:15,200 --> 00:39:17,867 It's like, Merry Christmas for me. 967 00:39:17,867 --> 00:39:20,467 All right, judges, please try your second roasted 968 00:39:20,467 --> 00:39:23,634 and toasted feast. -Why, thank you. 969 00:39:33,266 --> 00:39:35,467 Anyone will swoon over this lamb. 970 00:39:35,467 --> 00:39:40,033 So tender, and it's got sweet spices that absolutely 971 00:39:40,100 --> 00:39:41,567 bring it out. 972 00:39:41,567 --> 00:39:45,133 So, Brussels sprouts, really sharp acid in 973 00:39:45,200 --> 00:39:48,166 an aji amarillo sauce, and probably a little too 974 00:39:48,166 --> 00:39:53,066 sharp, but that potato gratin, really nicely cooked, rich. 975 00:39:53,066 --> 00:39:58,967 -That is a meal unto itself. -I loved this potato gratin. 976 00:39:58,967 --> 00:40:01,100 I thought it was so well executed. 977 00:40:01,100 --> 00:40:04,367 It had that crunchy exterior from the cheese, and then that 978 00:40:04,367 --> 00:40:06,333 heat from the chilies. 979 00:40:06,400 --> 00:40:08,867 And I thought this lamb was fantastic. 980 00:40:08,867 --> 00:40:10,467 It was seasoned really nicely. 981 00:40:10,467 --> 00:40:13,367 The Brussels sprouts, they were a little acidic for 982 00:40:13,367 --> 00:40:16,266 me, but it did work nicely with the lamb. 983 00:40:16,266 --> 00:40:20,000 Yeah, lamb is a delicate meat, but pairs well with bold 984 00:40:20,000 --> 00:40:22,667 flavors and spices, and they hit it spot on with 985 00:40:22,667 --> 00:40:23,834 this lamb. 986 00:40:23,834 --> 00:40:27,567 And the gratin, I know it's a gratin, but the cheese was 987 00:40:27,567 --> 00:40:31,133 slightly heavy, but the Brussels sprouts, love 988 00:40:31,200 --> 00:40:32,200 the pop of the pomegranates. 989 00:40:32,200 --> 00:40:35,233 Yeah, so we had two really great meals tonight. 990 00:40:35,300 --> 00:40:36,967 It's gonna be a tough decision. 991 00:40:36,967 --> 00:40:38,266 [Michael] All right, judges, first of all, 992 00:40:38,266 --> 00:40:39,467 I'd like to thank you for your comments, 993 00:40:39,467 --> 00:40:40,934 but now it's time to vote. 994 00:40:42,767 --> 00:40:45,233 [Jet] There's some real stunning dishes like the souffle, 995 00:40:45,300 --> 00:40:48,300 but I think more isn't better. Better is better. 996 00:40:49,100 --> 00:40:51,500 Tonight's winning team is... 997 00:40:54,567 --> 00:40:57,000 Team Bobby. -Ooh! 998 00:40:57,000 --> 00:40:58,634 Ho, ho, ho, ho! 999 00:40:59,467 --> 00:41:00,767 Sorry. 1000 00:41:00,767 --> 00:41:02,033 Geoffrey. 1001 00:41:02,600 --> 00:41:04,734 Congratulations. 1002 00:41:04,800 --> 00:41:06,967 Both of these meals were fantastic and amazing. 1003 00:41:06,967 --> 00:41:09,934 What stood out for the winning meal for me, personally, 1004 00:41:10,000 --> 00:41:10,967 was the lamb. 1005 00:41:10,967 --> 00:41:14,266 I thought the lamb was, from top to bottom, 1006 00:41:14,266 --> 00:41:17,033 just perfect. And then that potato gratin. 1007 00:41:17,100 --> 00:41:19,934 Like, honestly, I need the recipe, because I'm going 1008 00:41:20,000 --> 00:41:21,166 to make it at my next holiday meal. 1009 00:41:21,166 --> 00:41:22,667 It was so good. 1010 00:41:22,667 --> 00:41:25,467 Well, I'm going to call it Team Jet, Bobby, because, I mean, 1011 00:41:25,467 --> 00:41:26,867 we saw you did all the heavy lifting. 1012 00:41:26,867 --> 00:41:28,367 You know who really did all the work. 1013 00:41:28,367 --> 00:41:31,767 -You guys are now 3-0 as a team. -We're a dynasty now. 1014 00:41:31,767 --> 00:41:34,066 We're a holiday tradition. This is the new show. 1015 00:41:34,066 --> 00:41:36,166 -It's Jet and Bobby... -Versus everybody. 1016 00:41:36,166 --> 00:41:38,367 -Take on all comers. -Give me a hug, buddy. 1017 00:41:38,367 --> 00:41:41,233 -See you later. -Thank you. 1018 00:41:41,300 --> 00:41:42,400 Wow. 1019 00:41:42,967 --> 00:41:44,400 Jet's my good luck charm. 1020 00:41:45,266 --> 00:41:48,233 We roasted you. We toasted you. 1021 00:41:48,300 --> 00:41:50,867 We brought in snowmen. Oh, Flay. 1022 00:41:50,867 --> 00:41:52,767 Always ruining my holiday. 1023 00:41:52,767 --> 00:41:55,467 -We don't mean to boast... -But now we're 3-0 with 1024 00:41:55,467 --> 00:41:57,266 our holiday roast. Yeah!