1 00:00:03,066 --> 00:00:05,100 [heart thumping] 2 00:00:05,667 --> 00:00:06,266 [dramatic chord strike] 3 00:00:10,200 --> 00:00:13,000 [announcer] Ladies and gentlemen, Bobby Flay! 4 00:00:13,500 --> 00:00:15,100 [audience cheers] 5 00:00:17,266 --> 00:00:19,667 -Last year, I ran the table. -[Ina] And the winner is... 6 00:00:20,100 --> 00:00:20,600 [Eddie] Bobby! 7 00:00:21,000 --> 00:00:21,967 -Bobby. -Oh! 8 00:00:22,934 --> 00:00:23,967 So this holiday, all my Food Network friends 9 00:00:24,734 --> 00:00:27,166 are here for revenge. -Mwahaha. 10 00:00:27,667 --> 00:00:28,467 It's payback time. 11 00:00:29,533 --> 00:00:31,367 Each holiday battle will go down in three rounds. 12 00:00:32,467 --> 00:00:33,567 Let's fire it up. 13 00:00:34,400 --> 00:00:36,166 -Get on my bad side one time! -Ooh. 14 00:00:37,600 --> 00:00:39,100 -They'll battle each other with ingredients of my choice. [woman] What? 15 00:00:39,567 --> 00:00:40,667 -Shocking! -No! 16 00:00:41,400 --> 00:00:42,767 -He hates everybody. -[laughs] 17 00:00:43,900 --> 00:00:45,567 [Bobby] The winner gets me and we'll compete in teams. 18 00:00:46,467 --> 00:00:47,867 [chanting] Kick his butt! Kick his butt! 19 00:00:48,367 --> 00:00:48,867 That's what I do. 20 00:00:49,767 --> 00:00:50,567 -I'm gonna send you to school. -[squeals] 21 00:00:51,400 --> 00:00:52,467 -[Bobby] The stakes are high. -What? 22 00:00:53,433 --> 00:00:54,400 -[Bobby] The gloves are off. -[Carson groans] 23 00:00:55,266 --> 00:00:57,066 And revenge is a dish best served hot. 24 00:00:57,900 --> 00:01:01,100 -[Aarti] Amazing! -[woman #2] Whoo! 25 00:01:02,033 --> 00:01:02,767 [Bobby] Who's ready for some holiday fun? 26 00:01:04,166 --> 00:01:05,367 Let's do this! 27 00:01:06,567 --> 00:01:07,700 [audience cheers] 28 00:01:08,266 --> 00:01:09,867 [upbeat music playing] 29 00:01:12,000 --> 00:01:13,066 Well, the holidays are here 30 00:01:14,100 --> 00:01:14,800 and so is the winter weather. -[wind whistling] 31 00:01:15,900 --> 00:01:17,467 [Bobby] Here hoping I get snowed in by my competitors, 32 00:01:18,567 --> 00:01:19,800 my friend Eddie Jackson. 33 00:01:20,266 --> 00:01:20,867 ♪ Let's go! ♪ 34 00:01:21,367 --> 00:01:23,000 [audience cheers] 35 00:01:25,100 --> 00:01:26,400 Bobby! 36 00:01:26,967 --> 00:01:28,567 [action music playing] 37 00:01:31,567 --> 00:01:33,867 Welcome to the great outdoors. 38 00:01:34,633 --> 00:01:35,100 I really like this look on you. 39 00:01:35,734 --> 00:01:36,200 You like -- I like it too. 40 00:01:37,233 --> 00:01:37,800 I've been spending time in the wilderness, Bobby. 41 00:01:38,834 --> 00:01:40,100 -How long you been out there? -Since last year. 42 00:01:40,533 --> 00:01:41,100 -Really? -Yeah. 43 00:01:41,967 --> 00:01:43,300 We have to get you back to civilization. 44 00:01:44,000 --> 00:01:44,500 -You need to shave. -I know. 45 00:01:44,800 --> 00:01:45,567 [laughs] 46 00:01:46,600 --> 00:01:47,200 You know, last year I came here to stuff you like 47 00:01:48,233 --> 00:01:49,967 a turkey, but somehow you beat Michael Voltaggio 48 00:01:50,533 --> 00:01:51,000 in a stuffing challenge. 49 00:01:51,967 --> 00:01:52,166 -I don't know how you did that. -That's right. 50 00:01:53,266 --> 00:01:54,367 That's been with me for a year. 51 00:01:55,133 --> 00:01:55,967 Out there in the woods, all alone. 52 00:01:56,967 --> 00:01:58,900 -Me and my pet raccoon. -Really? 53 00:01:59,533 --> 00:02:00,166 -Yeah. -What's his name? 54 00:02:00,633 --> 00:02:01,567 -Pilar. -Pilar? 55 00:02:02,133 --> 00:02:03,066 [Eddie] Yeah. Yeah. 56 00:02:03,500 --> 00:02:04,266 [Bobby laughs] 57 00:02:04,834 --> 00:02:07,767 -Pilar. -[both laugh] 58 00:02:08,567 --> 00:02:08,867 [Eddie] All right, so picture this. 59 00:02:09,867 --> 00:02:11,200 If you were snowed in, in a cabin in the woods, 60 00:02:12,166 --> 00:02:13,300 what would you cook? -Something low and slow. 61 00:02:14,533 --> 00:02:17,567 Warm up the cabin, good aromas, a roast or something braised. 62 00:02:18,433 --> 00:02:19,166 -Rustic, you know? -Yeah, I like that. 63 00:02:19,900 --> 00:02:20,500 -Game meats. -Game meats, yeah. 64 00:02:21,233 --> 00:02:22,467 Root vegetables, soups and stews. 65 00:02:23,333 --> 00:02:25,300 You gotta chop logs, build a campfire. 66 00:02:26,133 --> 00:02:28,000 -That's my wildlife show. -[laughs] 67 00:02:28,967 --> 00:02:29,667 [Bobby] So, cabin in the woods is the theme. 68 00:02:30,667 --> 00:02:32,667 Eddie is living in the wilderness, apparently. 69 00:02:33,900 --> 00:02:35,100 I think he's been hitting the bourbon. 70 00:02:36,400 --> 00:02:38,767 That's right, Bobby, we're going deep into the woods 71 00:02:39,600 --> 00:02:41,000 where no one can hear you for miles. 72 00:02:41,300 --> 00:02:42,266 [laughs] 73 00:02:43,133 --> 00:02:44,300 Man, there's so much hair in my mouth. 74 00:02:45,233 --> 00:02:46,367 But you know what? Let me get rid of this. 75 00:02:46,867 --> 00:02:48,367 [Bobby] Oh, nice. 76 00:02:49,266 --> 00:02:49,500 -Hello, everyone. -[Bobby] There he is. 77 00:02:50,533 --> 00:02:51,767 We're gonna get you snowed in tonight, 78 00:02:52,400 --> 00:02:54,300 and I got some great chefs 79 00:02:54,867 --> 00:02:55,300 to do it. -Let's go! 80 00:02:55,734 --> 00:02:56,467 Bring 'em out! 81 00:02:57,633 --> 00:03:00,100 Our first contender has yet to go head-to-head with you, 82 00:03:00,900 --> 00:03:02,200 but she's done the next best thing. 83 00:03:02,900 --> 00:03:04,567 -She's beat your Titans. -Hmm. 84 00:03:05,000 --> 00:03:06,567 Chef Mei Lin! 85 00:03:07,066 --> 00:03:08,266 [audience cheers] 86 00:03:08,967 --> 00:03:10,166 Bobby, I'm gonna snow you in. 87 00:03:14,266 --> 00:03:16,367 The gloves are coming off, Bobby! 88 00:03:18,200 --> 00:03:19,367 Mei Lin's in the building. 89 00:03:21,300 --> 00:03:23,900 Our next contender is here to settle the score. 90 00:03:25,100 --> 00:03:26,567 Now, you may have beat her once or twice in holidays past, 91 00:03:27,533 --> 00:03:28,100 but who's counting? -[Bobby chuckles lowly] 92 00:03:28,600 --> 00:03:29,166 [audience laughs] 93 00:03:29,967 --> 00:03:33,467 -It's Chef Tiffani Faison! -Bobby. 94 00:03:34,033 --> 00:03:35,166 I'm here to log a win! 95 00:03:36,200 --> 00:03:37,300 Let's go, Tiff! 96 00:03:38,767 --> 00:03:40,700 [upbeat music playing] 97 00:03:41,233 --> 00:03:42,867 [audience cheering] 98 00:03:47,867 --> 00:03:50,567 -Oh, yeah. -[laughs] 99 00:03:51,066 --> 00:03:52,000 -Oh, hey. -Hey. 100 00:03:52,867 --> 00:03:54,000 You bundled up 'cause Imma ice you out? 101 00:03:54,767 --> 00:03:55,266 I'm gonna take you down, Frosty. 102 00:03:55,900 --> 00:03:56,767 OK, we'll see. We'll see. 103 00:03:59,100 --> 00:04:01,767 [Mei] I've known Tiffani for years. 104 00:04:02,266 --> 00:04:02,967 You look so cute. 105 00:04:03,900 --> 00:04:05,200 [Mei] She actually judged me on an episode 106 00:04:05,867 --> 00:04:06,867 of my season of "Top Chef." 107 00:04:07,767 --> 00:04:10,166 I mean, she's a fierce, fierce competitor. 108 00:04:10,967 --> 00:04:11,767 Good evening, chefs. Welcome back. 109 00:04:12,567 --> 00:04:13,100 -Nice to see you here. -Thank you. 110 00:04:14,233 --> 00:04:14,900 [Bobby] The last time I saw you in a kitchen, it was in 111 00:04:15,834 --> 00:04:16,800 "Triple Threat," where you were victorious. 112 00:04:17,233 --> 00:04:18,000 That's right. 113 00:04:19,166 --> 00:04:21,200 Tiffani, last year you were here, and, uh, how'd it go? 114 00:04:22,266 --> 00:04:23,200 I mean, I've never made it out of the first round. 115 00:04:24,033 --> 00:04:25,266 -[Bobby] Really? -[mumbles and laughs] 116 00:04:26,000 --> 00:04:26,700 It is time for me to get a win 117 00:04:27,500 --> 00:04:28,900 in the "Holiday Throwdown" kitchen. 118 00:04:29,900 --> 00:04:31,000 I'm gonna give you an ingredient of my choice, 119 00:04:32,100 --> 00:04:33,467 and you must make that ingredient the star your dish. 120 00:04:34,500 --> 00:04:35,867 Tonight's all about rustic, hearty winter food. 121 00:04:39,166 --> 00:04:40,767 [Tiffani] Oh. 122 00:04:41,900 --> 00:04:43,300 Wait, there's gonna be a bulb underneath there, right? 123 00:04:43,667 --> 00:04:44,700 Hmm. Hmm. 124 00:04:45,533 --> 00:04:46,967 -All the way down here? [Mei] Mm-hmm. 125 00:04:47,700 --> 00:04:48,166 You never know what'll turn up. 126 00:04:49,100 --> 00:04:50,367 -You never know what's gonna -- -[all laugh] 127 00:04:51,133 --> 00:04:52,367 [Eddie] I see what you did there. 128 00:04:53,000 --> 00:04:53,700 And that ingredient is... 129 00:04:55,467 --> 00:04:57,667 candy cane beets. -Oh. 130 00:04:58,400 --> 00:05:01,000 -Oh, OK. -What are you making? 131 00:05:01,300 --> 00:05:02,000 Beets. 132 00:05:02,500 --> 00:05:03,367 [audience laughs] 133 00:05:04,467 --> 00:05:07,000 OK, don't drop the beet. Make the candy canes the star. 134 00:05:07,767 --> 00:05:08,767 -[bell dings] -[audience cheers] 135 00:05:09,133 --> 00:05:10,567 Let's go! 136 00:05:13,367 --> 00:05:16,066 ♪ [indistinct lyrics] ♪ 137 00:05:16,600 --> 00:05:18,100 -[beatboxing] -Oh! 138 00:05:18,467 --> 00:05:19,200 [laughing] 139 00:05:20,000 --> 00:05:20,567 -[Eddie] I like it. -[Bobby] Yes. 140 00:05:21,200 --> 00:05:21,667 [Eddie] Candy cane beets. 141 00:05:22,734 --> 00:05:24,000 I used to hate beets growing up, but as I got older, 142 00:05:24,567 --> 00:05:25,367 I learned to love them. 143 00:05:26,333 --> 00:05:27,467 They're very hearty, so you can roast beets, 144 00:05:28,300 --> 00:05:29,467 you can, you know, caramelize beets. 145 00:05:30,600 --> 00:05:31,867 [Eddie] But 20 minutes, how can you make beets the star 146 00:05:32,533 --> 00:05:33,100 and keep it still to, like, 147 00:05:33,600 --> 00:05:34,266 the cabin, hearty, 148 00:05:35,100 --> 00:05:36,000 stick-to-your-bones kind of a vibe? 149 00:05:36,900 --> 00:05:37,567 You could do, like, a roasted beet taco, 150 00:05:38,700 --> 00:05:40,400 or you could do a tostada. -What are you making, Tiff? 151 00:05:41,600 --> 00:05:44,800 I am doing a little dish that when I first met a baby Mei 152 00:05:45,834 --> 00:05:48,500 on "Top Chef: Boston," she did with cranberries. 153 00:05:49,266 --> 00:05:50,066 -Do you remember? -No, I don't. 154 00:05:50,567 --> 00:05:51,166 [audience laughs] 155 00:05:52,066 --> 00:05:52,667 The sweet-and-sour sauce with cranberries. 156 00:05:53,033 --> 00:05:54,266 Oh, what? 157 00:05:55,400 --> 00:05:58,967 I'm gonna try to make, like, uh, like a sweet-and-sour 158 00:05:59,934 --> 00:06:01,266 chicken with beet sauce. -Oh, I like that idea. 159 00:06:02,200 --> 00:06:05,100 Girl, I think imitation is the most sincere 160 00:06:05,600 --> 00:06:06,767 form of flattery. 161 00:06:07,700 --> 00:06:08,867 Mei is just one of the best chefs I know. 162 00:06:10,033 --> 00:06:12,567 She is bold, and she's fast as all get-out, so it scares 163 00:06:13,233 --> 00:06:13,700 living daylights out of me. 164 00:06:14,500 --> 00:06:15,300 But we are only here to beat Bobby. 165 00:06:15,834 --> 00:06:16,767 It is about revenge. 166 00:06:17,767 --> 00:06:19,100 It is about taking him down in his own cabin. 167 00:06:19,967 --> 00:06:21,567 -[Eddie] Is that ketchup? -Shh, Eddie. 168 00:06:22,533 --> 00:06:23,166 -Is that ketchup? -Listen, as long as you're 169 00:06:24,033 --> 00:06:25,000 part of the Village People over there. 170 00:06:25,767 --> 00:06:29,100 -The Village People. -[all laugh] 171 00:06:30,233 --> 00:06:31,367 This first round is really about, like, not being able 172 00:06:32,000 --> 00:06:32,600 to escape that ingredient. 173 00:06:33,500 --> 00:06:34,066 So, essentially, my sweet-and-sour sauce is 174 00:06:35,100 --> 00:06:36,500 gonna be grated beets, white vinegar, soy sauce, 175 00:06:37,367 --> 00:06:38,300 and fish sauce. -Tiffani is tough, man. 176 00:06:39,100 --> 00:06:40,467 She is, like, she knows her stuff. 177 00:06:41,367 --> 00:06:42,600 She has all kinds of concepts in Boston. 178 00:06:43,400 --> 00:06:44,400 She could basically cook any cuisine. 179 00:06:44,900 --> 00:06:46,266 She's not afraid. 180 00:06:47,100 --> 00:06:48,667 ♪ Stand up, this is how we do it ♪ 181 00:06:49,467 --> 00:06:50,266 Bobby is gonna be lost in the woods 182 00:06:50,834 --> 00:06:51,367 when I'm done with him. 183 00:06:52,200 --> 00:06:52,967 I've co-hosted on "Beat Bobby Flay." 184 00:06:53,967 --> 00:06:56,166 I've competed on "Wildcard Kitchen," "Triple G." 185 00:06:56,934 --> 00:06:58,200 I'm the season winner of "TOC III." 186 00:06:59,367 --> 00:07:01,166 So I understand how to hit technique really hard and what 187 00:07:01,934 --> 00:07:02,867 judges are typically looking for. 188 00:07:03,900 --> 00:07:05,467 But last season, I was knocked out in round one, 189 00:07:06,367 --> 00:07:07,200 but Tiff and I teamed up in round three, 190 00:07:08,000 --> 00:07:08,800 and we were deeply misunderstood. 191 00:07:10,867 --> 00:07:12,300 Sleep with one eye open. 192 00:07:13,500 --> 00:07:15,700 Mr. Flay, you will wish you had a cabin to retreat to when 193 00:07:16,133 --> 00:07:17,500 I defeat you. 194 00:07:20,000 --> 00:07:21,066 Mei, what are you gonna make? 195 00:07:21,900 --> 00:07:23,767 -I'm doing a beet salad. -With what? 196 00:07:24,533 --> 00:07:25,767 -A whipped goat cheese. -Love it. 197 00:07:26,200 --> 00:07:26,967 Very classic. 198 00:07:28,066 --> 00:07:29,900 [Mei] My strategy is just to make those beets shine. 199 00:07:30,533 --> 00:07:31,000 I wanna get them roasted. 200 00:07:31,767 --> 00:07:32,266 I wanna pickle some of the beets. 201 00:07:33,400 --> 00:07:35,000 I wanna leave some of it raw. I wanna use its leaves. 202 00:07:36,166 --> 00:07:37,567 I'm a little concerned about how hearty this is gonna be. 203 00:07:38,734 --> 00:07:40,467 I mean, the one thing about Mei is that she is a really 204 00:07:41,000 --> 00:07:41,500 great cook. -Yeah. 205 00:07:42,467 --> 00:07:43,266 So, when you hear beet and goat cheese salad, 206 00:07:44,300 --> 00:07:45,367 like, what she brings to the table, I think there's 207 00:07:46,266 --> 00:07:47,000 gonna be some surprises in there for sure. 208 00:07:49,467 --> 00:07:53,467 I don't like to lose. And I don't plan on it today. 209 00:07:54,700 --> 00:07:56,867 I've won shows like "Top Chef" and "Tournament of Champions," 210 00:07:57,900 --> 00:07:59,667 but I've never been on "Beat Bobby Flay" before. 211 00:08:00,667 --> 00:08:01,900 I mean, I've always wanted to battle Bobby. 212 00:08:02,834 --> 00:08:03,967 Bobby was on a winning streak last season. 213 00:08:05,233 --> 00:08:07,467 I'm here to break that streak. I know all the tips and tricks. 214 00:08:08,333 --> 00:08:09,100 All I have to do is bring the flavor. 215 00:08:10,300 --> 00:08:12,867 Bobby, I've beat your Titans, and now I'm coming for you. 216 00:08:14,166 --> 00:08:15,567 [Eddie] All right, we got 16 minutes. 217 00:08:16,266 --> 00:08:17,467 -Already? -[audience cheers] 218 00:08:18,100 --> 00:08:19,667 -Chef Mei. -How are you? 219 00:08:20,500 --> 00:08:21,567 [Eddie] This gonna be a hearty salad? 220 00:08:22,467 --> 00:08:24,166 It is gonna be different textures of beet. 221 00:08:24,734 --> 00:08:25,867 I'm gonna pickle some. 222 00:08:26,767 --> 00:08:28,000 The pickling liquid is white wine vinegar 223 00:08:28,633 --> 00:08:29,300 and a little bit of sugar. 224 00:08:30,300 --> 00:08:34,166 And goat cheese is a classic pairing for beets. 225 00:08:35,266 --> 00:08:36,000 So this salad gonna be good enough to beat Tiffani? 226 00:08:36,734 --> 00:08:37,567 I hope so. She's great, though. 227 00:08:38,333 --> 00:08:40,400 -She's an amazing cook. -Aw, Mei. 228 00:08:41,233 --> 00:08:41,867 -[Eddie] You really mean that? -I do. 229 00:08:42,433 --> 00:08:42,867 -I do. -Come on, now. 230 00:08:43,700 --> 00:08:44,266 -I see it in your eyes. -Oh, come on. 231 00:08:45,233 --> 00:08:46,066 -[Eddie] I see it in your eyes. -[Mei laughs] 232 00:08:46,934 --> 00:08:47,667 'Cause I know what Tiffani's gonna say. 233 00:08:48,433 --> 00:08:48,967 -I know her. -I'm gonna say that 234 00:08:49,667 --> 00:08:50,467 I'm clocking out and going home? 235 00:08:51,033 --> 00:08:51,667 -You what? -Oh, stop. 236 00:08:52,667 --> 00:08:54,266 [Tiffani] Just kidding, guys. I just love Mei. 237 00:08:54,900 --> 00:08:55,567 [Mei laughs sarcastically] 238 00:08:56,800 --> 00:08:58,200 [Eddie] So, Tiff, you're gonna make a sweet-and-sour chicken 239 00:08:58,967 --> 00:09:00,166 with beet sauce? -Yeah, yeah, yeah. 240 00:09:01,300 --> 00:09:02,400 -Yeah, yeah, yeah, yeah, yeah. -Yeah, yeah, sure, sure. 241 00:09:03,633 --> 00:09:04,266 So, my sauce is cooking down, I start working on the batter 242 00:09:05,066 --> 00:09:06,266 for my chicken with garlic, ginger, 243 00:09:07,066 --> 00:09:07,767 and then a little Kashmiri chili. 244 00:09:08,767 --> 00:09:09,567 So you trying to beat her with her own stuff? 245 00:09:10,333 --> 00:09:11,467 -You know. -[Eddie] I like that. 246 00:09:12,667 --> 00:09:14,300 Well, you better get to it. You got 14 minutes left, Chef. 247 00:09:15,000 --> 00:09:16,467 [audience cheers and applauds] 248 00:09:18,166 --> 00:09:20,767 All right, Mei right now is caramelizing beets, 249 00:09:21,867 --> 00:09:23,400 really getting that sweetness out of 'em. -Got it. 250 00:09:24,600 --> 00:09:25,700 [Eddie] Hey, Tiffani, what you gonna do with the beet tops? 251 00:09:26,633 --> 00:09:28,000 -I'm gonna make a beet salad. -[Eddie] Oh. 252 00:09:28,834 --> 00:09:29,467 I love that face when you say that. 253 00:09:30,000 --> 00:09:30,567 Let me do it again. 254 00:09:31,633 --> 00:09:32,166 Hey, Tiffani, what you gonna do with the beet tops? 255 00:09:32,734 --> 00:09:33,667 Um, make a beet salad. 256 00:09:33,967 --> 00:09:36,100 [laughs] 257 00:09:37,300 --> 00:09:38,567 [Tiffani] I chiffonade the beet leaves. 258 00:09:39,800 --> 00:09:40,700 They're earthy, and I need to add cilantro and some mint in 259 00:09:41,533 --> 00:09:42,667 them to lighten them up a little bit. 260 00:09:43,166 --> 00:09:43,867 -Hi. -[Bobby] Hi. 261 00:09:45,567 --> 00:09:47,266 -It's just beet tops. -Very nice. 262 00:09:48,100 --> 00:09:49,767 -Thank you. -Can I taste that sauce? 263 00:09:50,467 --> 00:09:51,266 [Tiffani] Yeah, yeah, go ahead. 264 00:09:52,300 --> 00:09:53,600 She's a little unorthodox, you know what I mean? 265 00:09:54,266 --> 00:09:54,767 -That's good. -Thank you. 266 00:09:56,000 --> 00:09:57,000 What's up? 267 00:09:57,834 --> 00:09:59,100 -Come on, now. -Perfect. Love that. 268 00:09:59,934 --> 00:10:01,266 -All right, Mei Lin. -That's for you. 269 00:10:02,200 --> 00:10:02,667 [Bobby] So, you just caramelized these beets? 270 00:10:03,700 --> 00:10:04,367 [Mei] I did -- I caramelized them in a little bit 271 00:10:05,233 --> 00:10:06,166 of oil, salt, and pepper. -Beautiful. 272 00:10:07,033 --> 00:10:07,467 -Those are gorgeous. -[Mei] Thank you. 273 00:10:08,166 --> 00:10:09,700 Five minutes and 45 seconds! 274 00:10:13,266 --> 00:10:14,767 Mei's, like, caramelizing those beets. 275 00:10:15,200 --> 00:10:16,000 That looks good. 276 00:10:16,967 --> 00:10:17,367 [Eddie] I like that Mei has different types 277 00:10:18,200 --> 00:10:18,900 of textures going on. -[Bobby] Yeah. 278 00:10:20,300 --> 00:10:22,166 Chicken comes out of the fryer, looks good. 279 00:10:23,200 --> 00:10:24,166 I make sure that the chicken is nice and coated. 280 00:10:25,000 --> 00:10:25,900 I get two little pieces on each plate. 281 00:10:27,367 --> 00:10:28,767 [Bobby] One minute to go. 282 00:10:29,800 --> 00:10:31,266 [Mei] I get that salad dressed with vinaigrette. 283 00:10:32,233 --> 00:10:33,767 It's tangerine juice, olive oil, as well as 284 00:10:34,767 --> 00:10:37,266 the pickling liquid. -[all] Ten, nine, eight... 285 00:10:38,100 --> 00:10:38,867 [Tiffani] I start plating my salad. 286 00:10:39,633 --> 00:10:42,467 [all] ...six, five, four, three, 287 00:10:43,100 --> 00:10:44,567 two, one. -[bell dings] 288 00:10:45,066 --> 00:10:46,300 [audience cheers] 289 00:10:46,600 --> 00:10:47,900 Whoo! 290 00:10:49,867 --> 00:10:51,000 This is a good battle. 291 00:10:52,266 --> 00:10:54,367 [Tiffani] I never do well in the first round ever. 292 00:10:55,300 --> 00:10:57,700 So, this is, like, better than I expected. 293 00:10:59,100 --> 00:11:01,867 [Mei] I celebrated the beet in a bunch of different ways. 294 00:11:02,567 --> 00:11:03,967 So, hopefully Eddie likes it. 295 00:11:10,200 --> 00:11:12,600 All right chefs, when I'm cozied up in the woods, 296 00:11:13,834 --> 00:11:17,667 I want something that's warm, delicious, and from the heart. 297 00:11:18,633 --> 00:11:19,600 Which is why I know both of you can beat Bobby, 298 00:11:20,433 --> 00:11:21,467 'cause he has no heart to cook with. 299 00:11:23,066 --> 00:11:24,667 -That was rough. -It's all right. 300 00:11:25,467 --> 00:11:26,166 -OK, it's not nice. -I'll take it. 301 00:11:26,533 --> 00:11:28,266 [laughing] 302 00:11:29,500 --> 00:11:30,567 All right, so first it's gonna come down to what you did with 303 00:11:31,667 --> 00:11:33,567 the candy cane beets. Chef Tiffani, what'd you make? 304 00:11:34,400 --> 00:11:36,367 Well, Zaddy, I made a spicy beet... 305 00:11:37,266 --> 00:11:37,867 -[Bobby] Wow. -...sweet-and-sour chicken 306 00:11:38,667 --> 00:11:40,367 with a little candy cane beet salad. 307 00:11:40,900 --> 00:11:42,500 [rock music playing] 308 00:11:43,533 --> 00:11:46,066 I mean, have you seen those leather suspenders? 309 00:11:46,900 --> 00:11:47,567 He's gonna end up on some calendars. 310 00:11:47,967 --> 00:11:48,767 Yeah, yeah. 311 00:11:50,066 --> 00:11:52,600 Tiffani, the batter on this chicken is perfect. 312 00:11:53,433 --> 00:11:54,800 It's nice and thin and really crispy. 313 00:11:55,867 --> 00:11:57,166 I love the refreshing salad that you have on top. 314 00:11:58,533 --> 00:12:00,867 My only concern is that I'm not getting a whole lot of beet flavor, 315 00:12:01,800 --> 00:12:04,000 but I gotta tell you, this is phenomenal. 316 00:12:04,367 --> 00:12:06,000 Thank you. 317 00:12:06,934 --> 00:12:08,467 -Chef Mei, what'd you make? -A beet salad. 318 00:12:09,667 --> 00:12:12,867 I did a roasted preparation, pickled, and using its leaves. 319 00:12:13,834 --> 00:12:16,166 Wow! This is an amazing salad. 320 00:12:17,233 --> 00:12:18,867 The first bite I got was just intense beet flavor. 321 00:12:19,967 --> 00:12:21,967 The beets are the star, but I don't think I can go out 322 00:12:23,133 --> 00:12:25,266 and chop some wood after eating this, but very delicious. 323 00:12:26,433 --> 00:12:28,100 It's tricky because you have one dish that is not really 324 00:12:29,133 --> 00:12:30,300 hearty, like today's theme, and I have one dish 325 00:12:31,300 --> 00:12:32,900 where I want more of the beets to come through. 326 00:12:33,734 --> 00:12:35,100 I don't know which way I'm gonna go. 327 00:12:36,367 --> 00:12:38,700 All right, only one of you can head back to the cabin kitchen, 328 00:12:39,734 --> 00:12:40,767 and one of you will come on up here and hang out 329 00:12:41,467 --> 00:12:42,800 with Uncle Eddie. -[laughs] 330 00:12:43,233 --> 00:12:44,000 That's creepy. 331 00:12:47,266 --> 00:12:48,266 Uncle Eddie. 332 00:12:48,767 --> 00:12:49,467 [audience laughs] 333 00:12:50,400 --> 00:12:51,767 The chef moving forward to round two is... 334 00:12:54,967 --> 00:12:56,000 Chef Mei. 335 00:12:56,500 --> 00:12:57,367 [audience cheers] 336 00:12:58,133 --> 00:13:00,066 I've never made it past round one! 337 00:13:03,266 --> 00:13:05,900 -Come on up here, Tiffani. -It continues. 338 00:13:06,266 --> 00:13:07,667 Good job. 339 00:13:08,367 --> 00:13:09,066 -Beautiful salad. -Come on. 340 00:13:09,667 --> 00:13:10,200 -Hi. -I still love you. 341 00:13:10,934 --> 00:13:12,867 -I don't love you. -[laughing] 342 00:13:13,400 --> 00:13:14,166 [Tiffani] It's over. 343 00:13:15,367 --> 00:13:16,100 All right, Mei, how does it feel to go into the second round? 344 00:13:16,934 --> 00:13:17,700 Feels good, but a little bit nervous 345 00:13:18,700 --> 00:13:20,767 for whoever's coming back behind those doors. 346 00:13:21,734 --> 00:13:22,667 -Let's find out. -Well, our next contender has 347 00:13:23,367 --> 00:13:24,467 been holed-up in a cabin ever 348 00:13:25,467 --> 00:13:26,500 since your stuffing beat his last holiday season. 349 00:13:26,867 --> 00:13:28,000 -Oh. -Oh. 350 00:13:29,000 --> 00:13:29,467 -[Tiffani] Oh. -[Eddie] You know who it is now. 351 00:13:30,567 --> 00:13:31,900 This is gonna be good! 352 00:13:33,066 --> 00:13:36,400 It's your "Triple Threat" Titan Chef Michael Voltaggio! 353 00:13:37,133 --> 00:13:38,867 Of course it is. Of course it is. 354 00:13:39,734 --> 00:13:41,266 ♪ I've been trying, still, I stand ♪ 355 00:13:42,066 --> 00:13:43,967 ♪ Still, I rise, ain't no fear ♪ 356 00:13:45,033 --> 00:13:48,166 ♪ Ain't no shame, this rhyme was never in vain ♪ 357 00:13:48,600 --> 00:13:50,100 Log off, Bobby! 358 00:13:50,500 --> 00:13:52,100 [all laugh] 359 00:13:52,500 --> 00:13:54,200 [all cheer] 360 00:13:55,233 --> 00:13:57,967 I'm done, I quit, I quit. Nope, she's too good. 361 00:13:58,367 --> 00:13:59,367 [Mei laughs] 362 00:14:00,467 --> 00:14:01,367 [Michael] The last person I wanna see right now. 363 00:14:02,500 --> 00:14:04,066 -Chefs. -Hi. 364 00:14:04,967 --> 00:14:06,700 -[sighs] Chef, welcome back. -Thank you. 365 00:14:07,633 --> 00:14:08,200 Last year didn't go the way you wanted to. 366 00:14:09,133 --> 00:14:09,467 -It did not. -[Bobby] But I think the last 367 00:14:10,633 --> 00:14:11,667 time you saw me, you were in the "Triple Threat" kitchen. 368 00:14:12,567 --> 00:14:13,000 Correct, and that didn't go well either. 369 00:14:14,066 --> 00:14:16,166 I know, what's up, dude? You're cooking for your job. 370 00:14:16,834 --> 00:14:18,266 -Happy holidays. -[all laugh] 371 00:14:19,600 --> 00:14:22,166 Well, actually, you guys used to work together, right? 372 00:14:23,133 --> 00:14:24,467 She was my sous chef at my first restaurant. 373 00:14:25,166 --> 00:14:26,467 -At Ink. -[Bobby] Interesting. 374 00:14:27,567 --> 00:14:29,066 [Michael] And probably the best sous chef I ever had. 375 00:14:30,033 --> 00:14:31,300 -[audience] Aw. -I don't like this right now. 376 00:14:32,367 --> 00:14:32,767 [Bobby] Just to remind you, Michael, you can have 377 00:14:33,333 --> 00:14:34,000 20 minutes on the clock. 378 00:14:35,000 --> 00:14:35,700 I'm gonna give you an ingredient of my choice, 379 00:14:36,500 --> 00:14:36,867 and you must make that ingredient 380 00:14:37,433 --> 00:14:37,900 the star of your dish. 381 00:14:38,734 --> 00:14:39,567 It's all about, like, cabin living. 382 00:14:40,133 --> 00:14:41,100 I mean, look at Eddie. 383 00:14:42,300 --> 00:14:45,367 Hearty, you know, things along those lines, outdoors, cold. 384 00:14:46,333 --> 00:14:47,367 If you win this round, you get me, but also, 385 00:14:47,934 --> 00:14:48,500 you get to make teams. 386 00:14:49,533 --> 00:14:51,367 Let's see what we got on the fire. 387 00:14:51,767 --> 00:14:53,166 [both] What? 388 00:14:53,967 --> 00:14:54,300 [Tiffani] Oh, it's hot, it's hot. 389 00:14:57,400 --> 00:15:00,066 And that ingredient is venison. 390 00:15:00,633 --> 00:15:01,166 -Oh. -[audience] Ooh. 391 00:15:01,600 --> 00:15:02,867 [all applaud] 392 00:15:03,233 --> 00:15:04,567 [Mei] Hmm. 393 00:15:05,000 --> 00:15:05,600 Thanks, deer. 394 00:15:06,000 --> 00:15:07,800 [all laugh] 395 00:15:08,967 --> 00:15:10,266 I mean, there's not, like, an inch of fat in this thing. 396 00:15:11,066 --> 00:15:12,767 It's venison loin, it's pure meat. 397 00:15:13,934 --> 00:15:15,200 Twenty minutes on the clock, you better hoof it and make 398 00:15:15,967 --> 00:15:16,767 venison the star. -[bell dings] 399 00:15:20,166 --> 00:15:22,700 ♪ [indistinct lyrics] ♪ 400 00:15:23,400 --> 00:15:24,500 ♪ Hear the Christmas bells ♪ 401 00:15:25,333 --> 00:15:26,467 -[Mei] Ooh. -[Michael] Sorry, Chef. 402 00:15:27,367 --> 00:15:28,767 This is gonna be a good one. 403 00:15:29,633 --> 00:15:31,100 -Yeah. -I like venison for 20 minutes. 404 00:15:31,834 --> 00:15:32,367 -Yeah. -This is kind of a gift. 405 00:15:33,600 --> 00:15:34,367 [Bobby] Yeah, because it's gonna cook very quickly, which means 406 00:15:35,266 --> 00:15:36,667 you don't want to overcook it. -Correct. 407 00:15:37,567 --> 00:15:38,500 It's literally the tender loin of a deer. 408 00:15:39,567 --> 00:15:41,000 It's slightly gamey, like, not anywhere near lamb, 409 00:15:41,700 --> 00:15:42,166 but definitely more than beef. 410 00:15:43,100 --> 00:15:44,600 I would spice-crust it with lots of flavor 411 00:15:45,400 --> 00:15:46,000 because it needs it. -It needs it. 412 00:15:47,066 --> 00:15:47,967 Then fruit and venison goes really good together. 413 00:15:48,533 --> 00:15:49,100 Really nicely together. 414 00:15:50,200 --> 00:15:51,266 Yeah, the gaminess picks up the fruit really nicely. 415 00:15:52,266 --> 00:15:53,000 I think Michael's already got a sauce working. 416 00:15:53,834 --> 00:15:54,867 Hey, Michael, what's in the pan, man? 417 00:15:55,633 --> 00:15:57,900 Gochujang, rice vinegar, soy sauce. 418 00:15:58,700 --> 00:15:59,266 [Tiffani] Spicy sweet. Makes sense. 419 00:16:00,333 --> 00:16:01,967 -[Bobby] What are you making? -Uh, carpaccio. 420 00:16:02,500 --> 00:16:04,066 Brussels sprout ribs 421 00:16:04,734 --> 00:16:05,200 and buttermilk-fried onions. 422 00:16:06,166 --> 00:16:07,467 Oh, my God, he's gonna serve the whole stalk. 423 00:16:08,266 --> 00:16:08,467 -[Tiffani] He is. -[Bobby laughs] 424 00:16:09,100 --> 00:16:09,800 [Michael] He is. 425 00:16:10,800 --> 00:16:11,567 Wait, are we getting deep-fried Brussels sprout 426 00:16:12,367 --> 00:16:13,767 stalks with raw venison? -Definitely. 427 00:16:14,033 --> 00:16:15,100 OK. 428 00:16:15,367 --> 00:16:16,100 OK. 429 00:16:16,867 --> 00:16:17,667 Michael is, like, chopping down 430 00:16:18,867 --> 00:16:20,300 his Brussels sprout stalks. So this is very lumberjack-y. 431 00:16:21,533 --> 00:16:24,700 Brussels sprout ribs certainly communicate a message of maybe 432 00:16:25,900 --> 00:16:26,867 there's a fallen Christmas tree on the plate, but I hope it 433 00:16:27,400 --> 00:16:28,266 didn't fall too far. 434 00:16:29,200 --> 00:16:29,667 Michael, there's something wrong with you. 435 00:16:30,533 --> 00:16:31,100 There is a lot of things wrong with me. 436 00:16:31,867 --> 00:16:32,900 -That is correct, Chef. -[laughs] 437 00:16:33,600 --> 00:16:34,100 Especially this time of year. 438 00:16:36,266 --> 00:16:39,467 I have competed a lot in my career, including against 439 00:16:40,367 --> 00:16:42,767 my own family, so everyone is fair game. 440 00:16:43,867 --> 00:16:46,100 My brother and I actually won a holiday competition 441 00:16:46,800 --> 00:16:48,367 against Bobby a few seasons ago. 442 00:16:49,066 --> 00:16:52,266 Last holiday season, Bobby won. 443 00:16:53,333 --> 00:16:54,800 I mean, Bobby got a little lucky that day, I guess. 444 00:16:55,800 --> 00:16:58,100 What I try and do is bring surprise techniques, 445 00:16:59,333 --> 00:17:01,467 sometimes flavor combinations that may or may not make sense 446 00:17:02,000 --> 00:17:02,667 until you taste it. 447 00:17:03,867 --> 00:17:06,166 I'm here for a little revenge, but I also feel like beating 448 00:17:07,433 --> 00:17:09,800 Bobby is the gift that keeps on giving to everyone that is just 449 00:17:10,500 --> 00:17:11,867 tired of seeing Bobby Flay win. 450 00:17:14,266 --> 00:17:16,600 My favorite thing about competition is the opportunity 451 00:17:17,533 --> 00:17:19,100 to surprise people, and Mei doesn't lose. 452 00:17:19,967 --> 00:17:21,100 I'm gonna have to swing for the fences. 453 00:17:22,266 --> 00:17:24,467 So, roasting the Brussels sprouts in the fryer, that hot 454 00:17:25,667 --> 00:17:27,500 oil will actually caramelize these Brussels sprouts faster 455 00:17:28,300 --> 00:17:29,000 than if I just put them in the oven. 456 00:17:30,166 --> 00:17:31,667 Venison and the Brussels sprouts need to be friends, and so 457 00:17:32,867 --> 00:17:34,700 my plan is to glaze the Brussels sprouts and the venison with 458 00:17:35,600 --> 00:17:37,767 the same glaze. -Mei, what are you making? 459 00:17:38,867 --> 00:17:40,867 I'm making, like, creamed kale with roasted venison. 460 00:17:41,667 --> 00:17:42,000 Creamed kale? I love creamed kale. 461 00:17:42,400 --> 00:17:43,800 I like that. 462 00:17:44,734 --> 00:17:47,100 I won round one, but my dish wasn't hearty. 463 00:17:48,333 --> 00:17:51,867 So creamed greens really just warm you from the inside out. 464 00:17:53,000 --> 00:17:55,367 I'm gonna get ginger, garlic, chilies into a pot with 465 00:17:56,200 --> 00:17:58,400 some duck fat. -Sixteen minutes left! 466 00:17:59,500 --> 00:18:01,300 All right, Mei, talk me through this dish right here. 467 00:18:02,200 --> 00:18:02,400 What are you gonna do with the venison? 468 00:18:03,467 --> 00:18:03,967 -I'm gonna roast it. -Roast it? 469 00:18:04,433 --> 00:18:05,467 Yeah. It's OK. 470 00:18:06,033 --> 00:18:06,500 It's lean. It's lean. 471 00:18:07,066 --> 00:18:08,000 Yeah, it'll cook fast. 472 00:18:09,100 --> 00:18:10,967 So you used to work with old Michael over there, huh? 473 00:18:11,633 --> 00:18:12,767 Yeah, he used to be my boss. 474 00:18:13,967 --> 00:18:15,500 So you already spanked that butt a little bit before, huh? 475 00:18:16,166 --> 00:18:16,600 -A little bit, yeah. -Yeah? 476 00:18:17,500 --> 00:18:19,000 -You gonna do it again? -I hope so, yeah. 477 00:18:19,800 --> 00:18:20,367 Eddie, don't encourage her, please. 478 00:18:21,266 --> 00:18:22,300 She said she gonna really get in there. 479 00:18:23,100 --> 00:18:23,600 She doesn't need your encouragement. 480 00:18:24,633 --> 00:18:25,800 -I mean, really get in there. -[audience laughs] 481 00:18:26,633 --> 00:18:29,367 Oh, there you like that one. [laughs] 482 00:18:30,367 --> 00:18:31,967 All right, so we're gonna have a whole stalk of 483 00:18:32,767 --> 00:18:34,166 Brussels sprouts. -Yes, as a rib. 484 00:18:35,300 --> 00:18:36,066 So we gotta get them tender so they fall off the bone, 485 00:18:36,800 --> 00:18:37,500 just like ribs. -[Eddie] Uh-huh. 486 00:18:38,066 --> 00:18:38,600 All right, get to it. 487 00:18:39,433 --> 00:18:41,767 Y'all got 13 minutes and 35 seconds. 488 00:18:42,266 --> 00:18:43,867 [audience cheers] 489 00:18:45,133 --> 00:18:47,200 [Michael] I'm gonna start working on my carpaccio. 490 00:18:48,333 --> 00:18:49,867 So I'm gonna slice it and then pound those slices out 491 00:18:50,834 --> 00:18:52,867 so the meat is easier to eat for the judges. 492 00:18:53,767 --> 00:18:55,567 Make it make sense. Make it make sense. 493 00:18:56,767 --> 00:18:59,066 [Eddie] So he's treating the Brussels sprout ribs as ribs. 494 00:19:00,200 --> 00:19:00,967 [Bobby] Nothing ever appears the way it should be. 495 00:19:01,967 --> 00:19:02,767 I don't know where he comes up with this stuff. 496 00:19:03,734 --> 00:19:05,000 Well, he spent a year in a cabin by himself. 497 00:19:05,700 --> 00:19:06,266 -[Bobby] Yeah. -[Eddie] Yeah. 498 00:19:07,133 --> 00:19:08,100 I don't know what woods he been in, but. 499 00:19:08,400 --> 00:19:09,767 [laughs] 500 00:19:10,533 --> 00:19:11,000 I've never seen a dish like this. 501 00:19:11,967 --> 00:19:12,600 This is all gonna make sense when it's done. 502 00:19:13,300 --> 00:19:13,667 -I promise. -[Bobby] But -- 503 00:19:14,066 --> 00:19:16,066 [all laugh] 504 00:19:19,700 --> 00:19:20,767 Just under 10 minutes. 505 00:19:21,467 --> 00:19:22,467 [techno Christmas music playing] 506 00:19:23,200 --> 00:19:23,667 -Oh, it looks really good. -OK. 507 00:19:24,300 --> 00:19:24,700 [Bobby] He's glazing them. 508 00:19:25,667 --> 00:19:26,400 -[Eddie] Yeah. -[Michael] Mei, you doing OK? 509 00:19:26,834 --> 00:19:27,467 [Mei] Yes, Chef. 510 00:19:28,433 --> 00:19:28,867 [Michael] Can you give me a hand for a second? 511 00:19:29,900 --> 00:19:30,467 Uh, I don't know if I have that much time, Chef. 512 00:19:30,967 --> 00:19:31,700 [audience laughs] 513 00:19:32,900 --> 00:19:34,400 Mei was by far one of the best cooks that I've ever worked 514 00:19:35,433 --> 00:19:37,500 with in my own restaurant or in any restaurant. 515 00:19:38,233 --> 00:19:39,100 Today is gonna be a hard day. 516 00:19:39,967 --> 00:19:41,200 The carpaccio, after it's pounded out, 517 00:19:42,300 --> 00:19:43,166 season it heavily with salt and pepper so it'll start 518 00:19:43,734 --> 00:19:44,300 to kinda cure the meat. 519 00:19:45,200 --> 00:19:46,166 And then onion straws you would see like 520 00:19:47,000 --> 00:19:47,567 on a casserole around the holidays. 521 00:19:48,633 --> 00:19:49,667 So I wanna bring some of those vibes because venison 522 00:19:50,500 --> 00:19:52,567 carpaccio doesn't scream holiday to me. 523 00:19:53,567 --> 00:19:54,100 He's probably gonna blow us out of the water. 524 00:19:54,767 --> 00:19:55,100 I would expect nothing less. 525 00:19:55,934 --> 00:19:56,467 I'm digging what Mei is doing, though. 526 00:19:57,033 --> 00:19:57,667 I see fat everywhere. 527 00:19:58,867 --> 00:20:01,767 I'm gonna use bacon fat to actually roast my venison loin. 528 00:20:02,867 --> 00:20:05,100 Then I'm gonna add a whole chunk of butter in there. 529 00:20:05,767 --> 00:20:06,767 More butter is more better. 530 00:20:07,734 --> 00:20:08,867 Mei, you want some more butter for that, or? 531 00:20:09,800 --> 00:20:11,667 Oh, no, I'm good, thank you. It needs fat. 532 00:20:12,600 --> 00:20:13,467 [Bobby] Holy hell, butter-poached venison, 533 00:20:14,333 --> 00:20:15,667 we got it, baby. -[Tiffani] Six minutes. 534 00:20:17,000 --> 00:20:18,100 OK, so what's in the kale? 535 00:20:19,100 --> 00:20:20,166 [Mei] Lots of aromatics, I'm finishing it with 536 00:20:20,900 --> 00:20:21,266 peanut butter. -Say it louder. 537 00:20:21,800 --> 00:20:22,300 What are you making? 538 00:20:23,333 --> 00:20:25,800 She's none of your business, is what's happening. 539 00:20:26,834 --> 00:20:28,367 It's like a Thai peanut sauce, but it's got kale 540 00:20:28,900 --> 00:20:29,700 running through it. 541 00:20:30,467 --> 00:20:32,500 Take that, Brussels sprout ribs. 542 00:20:33,200 --> 00:20:34,300 I love this, Mei. Hi, Chef. 543 00:20:34,734 --> 00:20:35,467 [Michael] Hi. 544 00:20:36,033 --> 00:20:36,800 OK, explain this to me. 545 00:20:37,667 --> 00:20:39,000 So, basically, the same flavors will be 546 00:20:40,033 --> 00:20:40,567 seasoned on the carpaccio that are on the ribs. 547 00:20:41,600 --> 00:20:42,266 So it's almost like you're getting like a little 548 00:20:42,900 --> 00:20:43,567 carpaccio barbecue plate. 549 00:20:44,700 --> 00:20:46,000 Literally, I've never imagined that in all of my life. 550 00:20:46,867 --> 00:20:47,500 OK, and then the crispy onions on top? 551 00:20:48,333 --> 00:20:49,700 -[Michael] Yeah. -[Tiffani] OK, enjoy. 552 00:20:50,133 --> 00:20:50,900 Five minutes. 553 00:20:53,066 --> 00:20:55,500 [Michael] I've got my raw venison carpaccio on the plate. 554 00:20:56,333 --> 00:20:57,800 I'm glazing it with gochujang glaze. 555 00:20:59,033 --> 00:21:01,900 I'm sprinkling scallions just for freshness over top of it. 556 00:21:02,867 --> 00:21:04,100 [Eddie] So Mei is frying her kale, and she has 557 00:21:04,767 --> 00:21:05,467 the kale in the cream sauce? 558 00:21:06,333 --> 00:21:06,767 -We're "kale-ing" it. -"Kale-ing" it? 559 00:21:07,800 --> 00:21:08,300 [Tiffani] She's really "kale-ing" it over there. 560 00:21:09,467 --> 00:21:11,567 [Mei] I have the creamed kale on the bottom of the bowl. 561 00:21:12,467 --> 00:21:14,100 I place my roasted venison right on top. 562 00:21:15,100 --> 00:21:16,500 One minute to go. 563 00:21:17,567 --> 00:21:19,900 [Michael] On the side, I'm putting that nice stalk 564 00:21:20,467 --> 00:21:22,066 of Brussels sprout ribs. 565 00:21:23,967 --> 00:21:25,000 [all] Ten... 566 00:21:25,900 --> 00:21:27,000 [Mei] Finish it off with the fried kale. 567 00:21:27,667 --> 00:21:28,967 [all]...seven, six, five... 568 00:21:29,900 --> 00:21:31,000 [Michael] I'm topping it with crispy onions. 569 00:21:31,900 --> 00:21:34,000 -[all]...three, two, one. -[bell dings] 570 00:21:34,500 --> 00:21:36,100 [audience cheers] 571 00:21:40,600 --> 00:21:43,300 -[audience] Aw. -Good job. 572 00:21:44,633 --> 00:21:45,600 -[Tiffani] They both got a lot done in 20 minutes. -[Eddie] Yeah. 573 00:21:46,367 --> 00:21:46,767 I don't know where this came from. 574 00:21:47,066 --> 00:21:48,867 [laughs] 575 00:21:55,000 --> 00:21:57,400 [Eddie] All right chefs, to see who moves on to the final round, 576 00:21:58,066 --> 00:21:59,567 it's all about the venison. 577 00:22:00,567 --> 00:22:03,767 Chef Michael, please tell us what you made. 578 00:22:04,867 --> 00:22:07,567 I made gochujang barbecue-glazed venison carpaccio with 579 00:22:08,467 --> 00:22:10,367 crispy onions, as well as barbecue glazed 580 00:22:10,934 --> 00:22:11,667 Brussels sprout ribs. 581 00:22:11,900 --> 00:22:13,667 ♪♪ 582 00:22:14,500 --> 00:22:16,000 I kinda want to strangle you, honestly. 583 00:22:16,500 --> 00:22:17,266 It's so delicious. 584 00:22:18,266 --> 00:22:19,667 I love the glaze on it, every joke I made about 585 00:22:20,834 --> 00:22:21,900 your Brussels sprout ribs, I will just literally eat it. 586 00:22:22,934 --> 00:22:23,133 -Thank you for that, Chef. -[Tiffani indistinct] 587 00:22:23,834 --> 00:22:24,266 Thank you. 588 00:22:25,100 --> 00:22:25,300 [Tiffani] What's hard is this round 589 00:22:26,300 --> 00:22:27,166 is really all about venison. 590 00:22:28,166 --> 00:22:28,667 It's like, you know, a deer alone in the woods. 591 00:22:29,233 --> 00:22:29,800 It gets a little lost. 592 00:22:31,567 --> 00:22:33,300 [Eddie] Texturally, as you eat it, I can tell it's meat, 593 00:22:34,000 --> 00:22:34,567 but it could've been a tomato. 594 00:22:35,633 --> 00:22:36,467 It could've been a mushroom. It could've been beef. 595 00:22:37,633 --> 00:22:41,066 But as far as just like expert cooking, this is stellar. 596 00:22:42,100 --> 00:22:43,266 Man, I love the seasoning throughout your dish. 597 00:22:43,633 --> 00:22:44,567 Thank you. 598 00:22:45,200 --> 00:22:45,800 Chef Mei, what'd you make? 599 00:22:47,033 --> 00:22:51,166 I have a pan-roasted venison loin with coconut creamed kale. 600 00:22:51,400 --> 00:22:54,100 ♪♪ 601 00:22:55,166 --> 00:22:56,166 This literally seems like something I would get in 602 00:22:57,233 --> 00:22:59,100 the cabin in the woods. I mean, stick to your ribs. 603 00:22:59,667 --> 00:23:00,867 My venison is perfect. 604 00:23:02,066 --> 00:23:04,467 On the other side of that, I get tons of spice, but I feel 605 00:23:05,567 --> 00:23:07,000 like just salt and something to bring it all together 606 00:23:07,500 --> 00:23:08,567 is really lacking. 607 00:23:09,667 --> 00:23:10,600 If I could just sprinkle a little salt on this, I think 608 00:23:11,233 --> 00:23:12,100 it would change the game. 609 00:23:12,834 --> 00:23:14,266 But it has that, like, romantic, 610 00:23:14,834 --> 00:23:15,967 like, fireplace vibe. 611 00:23:17,133 --> 00:23:18,900 Ah, some great cooking by both of you tonight, so give us 612 00:23:19,433 --> 00:23:20,867 a moment to discuss. 613 00:23:21,800 --> 00:23:22,867 [Michael] I put a lot of flavor in there, 614 00:23:23,834 --> 00:23:25,000 but Mei's dish, I think it's spot-on with what 615 00:23:25,500 --> 00:23:26,100 the challenge is. 616 00:23:27,166 --> 00:23:29,200 [Eddie] The chef moving forward to round three is... 617 00:23:30,900 --> 00:23:31,900 Chef Michael. 618 00:23:32,400 --> 00:23:33,300 [audience cheers] 619 00:23:33,800 --> 00:23:34,266 [Bobby] Good job. 620 00:23:34,834 --> 00:23:37,300 [upbeat music playing] 621 00:23:38,166 --> 00:23:39,400 -Come here, Mei-Mei. -[Bobby] Good job. 622 00:23:43,000 --> 00:23:45,400 I think what it really came down to is everything had 623 00:23:46,633 --> 00:23:48,467 this pop of flavor that I think truly you need to have when 624 00:23:49,166 --> 00:23:50,266 you're going up against Bobby. 625 00:23:51,200 --> 00:23:52,100 So you've been here before and it didn't go 626 00:23:52,633 --> 00:23:53,667 your way last time. 627 00:23:54,567 --> 00:23:56,700 So how is history gonna go down tonight? 628 00:23:57,800 --> 00:24:00,066 I have a really good feeling because we're both gonna 629 00:24:00,867 --> 00:24:01,900 make a dish we haven't made before. 630 00:24:02,633 --> 00:24:03,700 I don't like the sound of that. 631 00:24:04,934 --> 00:24:05,867 I feel like I've made every dish in the world and you think 632 00:24:06,800 --> 00:24:07,567 I haven't made this dish. That's not good. 633 00:24:08,500 --> 00:24:09,367 It's the holidays. I bring the gifts, Chef. 634 00:24:09,667 --> 00:24:10,500 Yeah. 635 00:24:12,100 --> 00:24:13,367 ♪ Who cares if I'm naughty or nice? ♪ 636 00:24:14,467 --> 00:24:14,867 ♪ I'm popping them texts, don't look at the price ♪ 637 00:24:15,800 --> 00:24:16,367 ♪ I'm hitting the gas and giving advice ♪ 638 00:24:17,367 --> 00:24:18,100 ♪ You sittin' in last, I'm not losin' twice ♪ 639 00:24:19,266 --> 00:24:20,667 OK, Michael, what are we cooking? 640 00:24:21,567 --> 00:24:22,367 What's your signature dish this evening? 641 00:24:23,266 --> 00:24:24,767 -I fear for all of us. -[audience laughs] 642 00:24:25,400 --> 00:24:27,667 My "signature dish" is... 643 00:24:30,300 --> 00:24:31,467 Yorkshire Christmas pie. 644 00:24:32,667 --> 00:24:35,600 -Ooh, OK, what? -[Eddie] What? 645 00:24:37,200 --> 00:24:39,800 Wait, Yorkshire -- Yorkshire Christmas pie? 646 00:24:40,133 --> 00:24:41,166 Uh-huh. 647 00:24:42,000 --> 00:24:43,800 They're like Tiny Tim, what is this? 648 00:24:44,600 --> 00:24:45,700 I mean, traditionally it's basically 649 00:24:46,667 --> 00:24:47,467 a meat pie. -Oh, like game birds and stuff? 650 00:24:48,533 --> 00:24:49,467 Game birds and stuff baked in, usually it's chicken 651 00:24:50,333 --> 00:24:50,800 and something else baked in a pie crust. 652 00:24:51,433 --> 00:24:51,900 -[Eddie] Oh my God. -Oh! 653 00:24:52,633 --> 00:24:54,200 This is amazing. Ah -- [laughs]. 654 00:24:55,266 --> 00:24:56,367 I guess Bobby won't be coming home this Christmas. 655 00:24:56,767 --> 00:24:58,467 [all laugh] 656 00:24:59,767 --> 00:25:02,266 -[Bobby] What was that? -Oh my God. 657 00:25:03,100 --> 00:25:03,767 -That was a good show. -Oh, my gosh. 658 00:25:04,033 --> 00:25:04,867 Ooh. 659 00:25:05,900 --> 00:25:06,567 [Eddie] All right, Bobby, seriously though, um, 660 00:25:07,367 --> 00:25:08,400 you've never made this before? -No. 661 00:25:10,000 --> 00:25:12,200 So who do you want on your team and who do you wanna 662 00:25:13,033 --> 00:25:14,600 give to Bobby? -I mean, Mei, come on. 663 00:25:15,500 --> 00:25:17,500 We have to, yes. Mei Lin is my -- is my... 664 00:25:17,900 --> 00:25:18,967 [all cheer] 665 00:25:19,400 --> 00:25:21,166 ...is my family! 666 00:25:21,934 --> 00:25:22,700 We are a team. We've been a team. 667 00:25:23,800 --> 00:25:24,900 -We're gonna be a team today. -This is Team Ginger. 668 00:25:25,767 --> 00:25:27,567 -We got Team Ginger. -Exactly, exactly. 669 00:25:28,467 --> 00:25:28,767 Listen, I'm thrilled to cook with Bobby. 670 00:25:29,567 --> 00:25:29,734 I've never cooked with you before. 671 00:25:31,033 --> 00:25:31,200 -I know, it's crazy. -[Tiffani] So can't make 672 00:25:32,166 --> 00:25:32,333 it out of the first round? 673 00:25:33,700 --> 00:25:34,000 Go straight to the end and crush the competition. 674 00:25:34,667 --> 00:25:35,700 -We got this. -Definitely. 675 00:25:36,800 --> 00:25:38,567 So your challenge tonight is Yorkshire Christmas pie. 676 00:25:39,433 --> 00:25:40,667 You also must serve that with two sides. 677 00:25:41,033 --> 00:25:42,066 All right. 678 00:25:42,834 --> 00:25:44,266 -Great. -Happy holidays, you guys. 679 00:25:46,567 --> 00:25:50,266 I think it's time for a winter rumble! 680 00:25:53,767 --> 00:25:58,066 Forty-five minutes on the clock, and your time starts now. 681 00:25:58,567 --> 00:26:00,166 [audience cheers] 682 00:26:06,000 --> 00:26:07,467 You want this? 683 00:26:07,934 --> 00:26:09,200 Yes. Thank you. 684 00:26:09,767 --> 00:26:12,000 Yorkshire Christmas pie. 685 00:26:12,433 --> 00:26:13,266 [Tiffani] Ah! 686 00:26:14,367 --> 00:26:16,266 [Eddie] So this dish actually dates back centuries. 687 00:26:16,934 --> 00:26:17,667 People still make it today. 688 00:26:18,467 --> 00:26:19,600 You can find this often in Britain. 689 00:26:20,700 --> 00:26:21,867 I mean, this does make sense in a cabin in the woods. 690 00:26:22,600 --> 00:26:23,667 It's filled with game-type meats. 691 00:26:24,400 --> 00:26:25,900 It could be, uh, fruits and nuts. 692 00:26:26,533 --> 00:26:27,100 Nice, flaky crust on top. 693 00:26:27,934 --> 00:26:29,800 This is literally a hug in pie form. 694 00:26:30,333 --> 00:26:31,100 Uh, what do I need? 695 00:26:32,333 --> 00:26:33,467 One thing I do know is that Michael is definitely not gonna 696 00:26:34,166 --> 00:26:34,567 stick to the script with this. 697 00:26:35,433 --> 00:26:36,567 He's gonna get a little crazy with it. 698 00:26:37,633 --> 00:26:38,367 -What's in this dish, Chef? -[Bobby] I don't know. 699 00:26:38,934 --> 00:26:40,867 -[Eddie laughs] -This. 700 00:26:41,433 --> 00:26:41,800 I love Michael to death. 701 00:26:42,600 --> 00:26:42,967 You have to understand something. 702 00:26:43,533 --> 00:26:45,467 He is on his own planet. 703 00:26:46,633 --> 00:26:48,967 Generally, it takes, what, 10 minutes to make pie dough, 704 00:26:49,667 --> 00:26:51,467 30 minutes to rest it. -Yeah. 705 00:26:52,300 --> 00:26:53,667 Another 30 minutes to 40 to bake it. 706 00:26:54,767 --> 00:26:55,767 -I'm already past 45 in my math. -[Mei] What, 30 or 40? 707 00:26:56,867 --> 00:26:58,166 -I don't know, Chef. -Like, who knows when he thinks 708 00:26:59,200 --> 00:27:00,467 about this kind of stuff, but when he comes in, 709 00:27:01,500 --> 00:27:02,867 he comes in with conviction that he's gonna make 710 00:27:04,033 --> 00:27:05,900 the greatest version of this thing that's ever been made. 711 00:27:06,834 --> 00:27:09,200 So I'm gonna work on, obviously, the pie. 712 00:27:10,000 --> 00:27:10,600 Side dishes I think we could make. 713 00:27:11,400 --> 00:27:13,467 You remember the confit, like, uh... 714 00:27:14,467 --> 00:27:15,100 -Fondant. -Yeah, the fondant that we made... 715 00:27:16,000 --> 00:27:16,467 -Yes. -...at Ink, and then I would just 716 00:27:17,567 --> 00:27:18,667 make some kind of, like, gravy or something for those. 717 00:27:19,433 --> 00:27:21,166 -Mushroom cream sauce. -Perfect. 718 00:27:22,100 --> 00:27:22,667 For me, holidays are about getting together 719 00:27:23,767 --> 00:27:24,600 with your friends and your family and playing games, 720 00:27:25,800 --> 00:27:28,100 and I think this is kind of my little game that's becoming 721 00:27:28,800 --> 00:27:30,000 a tradition here on Holiday B. 722 00:27:30,967 --> 00:27:31,667 Last time I won in this kitchen, I made a dish 723 00:27:32,567 --> 00:27:33,300 that I hadn't made before, and it worked. 724 00:27:34,333 --> 00:27:36,500 So maybe I can go two-for-two on that strategy. 725 00:27:38,200 --> 00:27:42,367 I want that just like "The winner is...Michael." 726 00:27:43,600 --> 00:27:46,166 And Bobby's just stoked that he chose me as a Titan and just 727 00:27:46,867 --> 00:27:47,867 is validated in that decision. 728 00:27:48,367 --> 00:27:49,266 And then broccoli. 729 00:27:50,600 --> 00:27:53,166 My only inspo for that is make it look like that wreath 730 00:27:54,000 --> 00:27:55,100 over there. -[Mei] Perfect [laughs]. 731 00:27:55,767 --> 00:27:56,867 ♪ Snowflakes are falling ♪ 732 00:27:57,533 --> 00:27:58,767 ♪ The lights are glowing ♪ 733 00:27:59,934 --> 00:28:01,667 So it looks like Michael has the ingredients for his pie 734 00:28:02,767 --> 00:28:04,600 crust in the processor. -I'm going pretty traditional. 735 00:28:05,767 --> 00:28:10,000 I'm making a quick pie dough, butter, flour, salt, milk. 736 00:28:11,033 --> 00:28:11,700 And then generally, it's usually cooked with any 737 00:28:12,500 --> 00:28:13,567 kind of game bird. I'm using a hen. 738 00:28:14,100 --> 00:28:14,700 I'll use the livers. 739 00:28:15,734 --> 00:28:17,967 I'll use some sausage and chicken breast inside. 740 00:28:18,867 --> 00:28:19,200 All right, Bobby, so what's your take on 741 00:28:19,900 --> 00:28:20,667 this Christmas Yorkshire pie? 742 00:28:21,633 --> 00:28:23,200 We're gonna do a bunch of different poultry. 743 00:28:24,333 --> 00:28:27,400 -Uh, some squab, some duck, some chicken. -That's right. 744 00:28:28,500 --> 00:28:30,000 And then we're gonna do kind of a punchy mushroom dish 745 00:28:30,700 --> 00:28:32,367 with super-rich mashed potatoes. 746 00:28:33,100 --> 00:28:34,100 I'm gonna get some green curry. 747 00:28:34,934 --> 00:28:36,066 -[Michael] Curry? -[Tiffani] Oh, no. 748 00:28:36,500 --> 00:28:37,066 Here it comes. 749 00:28:37,867 --> 00:28:39,200 What Yorkshire pie has curry in it? 750 00:28:40,867 --> 00:28:42,967 [audience] Oh. 751 00:28:44,367 --> 00:28:47,100 -[audience yelling] -[woman] Whoo! 752 00:28:47,667 --> 00:28:49,166 [tense music playing] 753 00:28:49,600 --> 00:28:51,000 [audience] Whoa! 754 00:28:53,700 --> 00:28:55,266 Oh, Lord, there's a fire. 755 00:28:56,367 --> 00:28:59,266 Ooh, funny. Oh, ho, ho, ho. 756 00:29:00,367 --> 00:29:01,800 Bobby, watch this. I'll throw a towel at Michael. 757 00:29:03,166 --> 00:29:06,100 Oh, I sense a little bit of frustration in the air. 758 00:29:07,767 --> 00:29:08,867 He didn't catch on fire, did he? 759 00:29:09,867 --> 00:29:10,500 Just for that, Michael, you're gonna beat him. 760 00:29:10,934 --> 00:29:11,667 That's my plan. 761 00:29:12,433 --> 00:29:13,166 [Eddie] Thirty-seven minutes left. 762 00:29:13,734 --> 00:29:14,200 [Bobby] You doing OK? 763 00:29:14,967 --> 00:29:16,000 -I mean, yeah, generally. -What? 764 00:29:17,100 --> 00:29:18,467 -I said, "Generally, yeah." -The feeling is kind of 765 00:29:19,633 --> 00:29:21,867 bring all of those poultries together, and you can really 766 00:29:22,900 --> 00:29:23,967 serve a lot of bland food in this kind of meal. 767 00:29:25,033 --> 00:29:26,667 So I'm gonna add green curry and some coconut milk 768 00:29:27,800 --> 00:29:29,266 and almost make like a green curry gravy, so to speak, 769 00:29:30,533 --> 00:29:32,867 because green curry is a really good combination of spices that 770 00:29:33,800 --> 00:29:34,867 create a really fantastic depth of flavor. 771 00:29:35,800 --> 00:29:36,667 And then I'm gonna make a buttermilk crust. 772 00:29:37,600 --> 00:29:39,166 Buttermilk instead of water is a big deal. 773 00:29:40,100 --> 00:29:41,100 Like, it really makes it very, very flaky. 774 00:29:42,133 --> 00:29:42,700 It's something one of my pastry chefs taught me. 775 00:29:43,533 --> 00:29:44,467 Trust me, I didn't come up with this. 776 00:29:45,400 --> 00:29:45,800 I've never heard of buttermilk with water. 777 00:29:46,633 --> 00:29:47,367 It's fantastic. Yeah, it's fantastic. 778 00:29:49,500 --> 00:29:51,467 -What's up, Big Mike? -What's going on? 779 00:29:52,266 --> 00:29:52,867 [Eddie] So who's working on what? 780 00:29:53,867 --> 00:29:56,500 I got the sides going, doing a potato fondant. 781 00:29:57,333 --> 00:29:58,066 -[Eddie] Ooh. -[Mei] With a mushroom 782 00:29:58,867 --> 00:29:59,867 cream sauce. -[Eddie] I like that. 783 00:30:01,066 --> 00:30:02,100 Since we're going classic with the pie, we're going classic 784 00:30:03,033 --> 00:30:05,166 with the potatoes. -Classic with the sides. 785 00:30:06,000 --> 00:30:07,467 I get a mushroom cream sauce working. 786 00:30:08,633 --> 00:30:10,567 Shiitake mushrooms and maitake mushrooms with some thyme 787 00:30:11,066 --> 00:30:12,567 and reduced cream. 788 00:30:13,500 --> 00:30:13,767 [Eddie] All right, what's the second side? 789 00:30:14,700 --> 00:30:16,667 A broccoli salad with mustard vinaigrette. 790 00:30:17,467 --> 00:30:18,066 A mustard vinaigrette. I like that. 791 00:30:19,066 --> 00:30:19,367 You wanna come with me in the vacuum machine? 792 00:30:20,033 --> 00:30:20,367 'Cause gotta go over there. 793 00:30:21,100 --> 00:30:21,400 OK, let's go. You run with me. 794 00:30:22,233 --> 00:30:23,100 Come on, come on, come on, come on. 795 00:30:24,266 --> 00:30:25,867 Vacuuming the dough hydrates everything together faster. 796 00:30:26,834 --> 00:30:28,266 [Eddie] Your process is creative. Always is. 797 00:30:29,233 --> 00:30:31,567 -Or stupid. -[audience laughs] 798 00:30:31,934 --> 00:30:32,700 Teetering. 799 00:30:34,100 --> 00:30:35,400 So what are you working on, Tiffani? 800 00:30:35,967 --> 00:30:36,567 A little chicken skin. 801 00:30:37,633 --> 00:30:39,200 We're working mashed potatoes and a mushroom dish. 802 00:30:40,467 --> 00:30:42,900 Some roasted trumpet mushrooms and then a bunch of wok-charred 803 00:30:43,533 --> 00:30:44,000 mushrooms on top of that. 804 00:30:44,934 --> 00:30:46,000 So lots of, like, intense mushroom flavor. 805 00:30:46,266 --> 00:30:47,266 Oh. 806 00:30:48,200 --> 00:30:49,266 I'm gonna take scallion garlic ginger paste 807 00:30:50,400 --> 00:30:52,166 and shrimp paste, like, make it really round and punchy. 808 00:30:52,934 --> 00:30:53,166 [Bobby] This is what I love about 809 00:30:54,133 --> 00:30:54,900 these competitions with the teams. 810 00:30:55,867 --> 00:30:56,667 I would've never considered doing that with 811 00:30:57,767 --> 00:30:58,900 those mushrooms, 'cause I don't use those ingredients. 812 00:31:00,233 --> 00:31:01,400 But the fact that I was using, like, a little green curry just 813 00:31:02,567 --> 00:31:04,000 to give it a little bit of Asian flavor, Tiffani was able 814 00:31:05,133 --> 00:31:07,000 to kind of reach to that part of her repertoire and go 815 00:31:07,567 --> 00:31:08,467 for it -- I love that. 816 00:31:09,400 --> 00:31:10,900 [Eddie] You got 32 minutes and 45 seconds. 817 00:31:11,400 --> 00:31:13,000 [audience cheers] 818 00:31:15,667 --> 00:31:17,367 Hey, Michael, what's all in that bowl? 819 00:31:18,300 --> 00:31:19,367 [Michael] Pork sausage, dried cranberries, 820 00:31:20,567 --> 00:31:22,900 egg, and then potato flakes, actually binds it together so 821 00:31:23,734 --> 00:31:24,266 that I don't have to add bread to it. 822 00:31:25,233 --> 00:31:26,100 It'll stay moist instead of drying out whatever 823 00:31:26,600 --> 00:31:27,367 your stuffing is. 824 00:31:28,533 --> 00:31:29,266 [Eddie] I always love to watch him cook because somehow, 825 00:31:30,333 --> 00:31:31,900 some way, he finds a way to make all those flavors 826 00:31:33,100 --> 00:31:34,166 and the textures and everything just go together at the end. 827 00:31:35,367 --> 00:31:37,567 [Michael] Inside the pie there is also chicken. 828 00:31:38,166 --> 00:31:38,667 I'm rendering the skin. 829 00:31:39,900 --> 00:31:42,266 [Mei] While that is going on, I get the broccoli cut up with 830 00:31:43,400 --> 00:31:45,266 salt and pepper, olive oil, toss that, and get that in 831 00:31:45,767 --> 00:31:46,467 the oven roasting. 832 00:31:47,667 --> 00:31:50,500 Two totally different paths, but lots of flavor bombs added 833 00:31:50,934 --> 00:31:51,767 to these dishes. 834 00:31:52,800 --> 00:31:54,367 I think it's gonna come down to the dough, right? 835 00:31:55,567 --> 00:31:57,467 We have 23 minutes and 20 seconds left, so I would really 836 00:31:58,600 --> 00:31:59,700 urge both of these chefs to hurry up and get their pie 837 00:32:00,166 --> 00:32:01,100 in the oven. 838 00:32:02,200 --> 00:32:03,600 I roll the dough out, I cut out rings, and I cut out 839 00:32:04,500 --> 00:32:05,667 the middle so that the dough can breathe. 840 00:32:06,500 --> 00:32:07,166 Letting the dough breathe is so huge. 841 00:32:08,367 --> 00:32:08,800 People forget to do that, or else you're just gonna have, 842 00:32:09,767 --> 00:32:10,667 like, smushy pie dough. -[Bobby] No, exactly. 843 00:32:12,266 --> 00:32:14,800 [Eddie] Chef Michael is doing almost like a hand pie, 844 00:32:15,967 --> 00:32:18,667 so he's putting that filling right onto the dough itself. 845 00:32:19,600 --> 00:32:20,567 Bobby has his filling in a cast-iron skillet. 846 00:32:21,800 --> 00:32:23,800 He's gonna top it with a flaky crust, almost like a pot pie. 847 00:32:24,500 --> 00:32:24,900 It's gonna cook very quickly. 848 00:32:25,800 --> 00:32:26,567 Let me go mess with Bobby a little bit. 849 00:32:27,066 --> 00:32:27,667 I found this book. 850 00:32:28,467 --> 00:32:31,100 ♪ 'Tis the season to be -- whoo ♪ 851 00:32:31,500 --> 00:32:32,467 Hey, Bobby. 852 00:32:33,567 --> 00:32:35,367 We're getting a little too cozy out here in the woods. 853 00:32:36,066 --> 00:32:36,767 -You know that, right? -Yeah. 854 00:32:37,800 --> 00:32:39,700 There's also a lot of scary stuff out here too. 855 00:32:40,633 --> 00:32:41,767 You ever heard of the Abominable Snowman? 856 00:32:42,700 --> 00:32:43,166 -Never heard of him. -[Eddie] You haven't? 857 00:32:43,900 --> 00:32:44,400 -Nope. -Well, I found this book 858 00:32:44,834 --> 00:32:45,600 in the cabin. 859 00:32:46,266 --> 00:32:47,066 -Mind if I read it? -Sure. 860 00:32:48,000 --> 00:32:49,767 "His legend spans many years and cultures. 861 00:32:50,800 --> 00:32:51,867 "Early explorers dismissed this legend that says 862 00:32:53,000 --> 00:32:55,266 "the footprints were probably from a big old bad wolf. 863 00:32:56,166 --> 00:32:57,367 -[ominous music playing] -[audience] Whoo! 864 00:33:00,567 --> 00:33:04,166 "Others speculated it was just a big old dirty bear. 865 00:33:05,100 --> 00:33:07,367 -[ominous trumpet playing] -[audience] Oh! 866 00:33:08,233 --> 00:33:10,066 "But he's been seen all over the world. 867 00:33:10,767 --> 00:33:11,700 "Every description is the same. 868 00:33:12,767 --> 00:33:15,200 Some loner wandering in the woods with no friends." 869 00:33:15,900 --> 00:33:16,200 That sounds like you tonight. 870 00:33:17,166 --> 00:33:17,600 That sounds a little familiar, right, Bobby? 871 00:33:17,967 --> 00:33:18,967 He has me. 872 00:33:19,400 --> 00:33:20,600 [audience] Aw. 873 00:33:21,567 --> 00:33:23,166 -What do you want, Eddie? -[audience laughs] 874 00:33:24,266 --> 00:33:26,066 Hey Bobby, look me in my eyes. 875 00:33:27,867 --> 00:33:30,166 The forehead, the brow... 876 00:33:30,734 --> 00:33:31,600 -Yeah. -...the nose. 877 00:33:33,600 --> 00:33:35,467 You might think I'm crazy, but it seems like 878 00:33:36,166 --> 00:33:37,000 the Abominable Snow -- Snow -- 879 00:33:37,834 --> 00:33:39,100 -[woman] Look out! -[audience yells] 880 00:33:40,200 --> 00:33:41,800 -[Tiffani] Oh my God! -[Eddie] Can I get a picture? 881 00:33:42,100 --> 00:33:43,367 Come on. 882 00:33:44,200 --> 00:33:44,867 Bobby, you gotta look at the camera. 883 00:33:46,367 --> 00:33:48,467 [audience] Whoo! 884 00:33:50,367 --> 00:33:53,400 The Abominable Snowman shows up 'cause that's what happens 885 00:33:54,033 --> 00:33:54,467 here during the holidays. 886 00:33:55,000 --> 00:33:56,000 [audience applauds] 887 00:33:57,100 --> 00:33:57,667 [Bobby] I really wasn't able to pay a lot of attention 888 00:33:58,600 --> 00:34:00,500 because I was really busy. -[audience] Oh. 889 00:34:01,500 --> 00:34:02,667 But apparently he was here. I see his tracks. 890 00:34:03,166 --> 00:34:04,767 [audience cheers] 891 00:34:05,667 --> 00:34:07,500 [Eddie laughs] 892 00:34:08,066 --> 00:34:08,667 All right, 17 minutes. 893 00:34:09,600 --> 00:34:12,100 -[man] Uh-oh. -[audience] Oh! 894 00:34:13,467 --> 00:34:15,000 [Michael] I take the chicken breasts out of the pans from rendering 895 00:34:16,200 --> 00:34:17,667 straight into liquid nitrogen to stop the cooking process, 896 00:34:18,233 --> 00:34:19,367 so they don't overcook. 897 00:34:20,533 --> 00:34:21,567 [Mei] Cooling the chicken down with the liquid nitrogen. 898 00:34:22,266 --> 00:34:23,266 Not only is it classic Michael, 899 00:34:24,066 --> 00:34:25,367 but I think it's just smart cooking. 900 00:34:26,433 --> 00:34:27,800 Michael coming in here with such an ambitious dish, 901 00:34:28,567 --> 00:34:30,300 I wouldn't expect anything less. 902 00:34:31,166 --> 00:34:31,467 Hey, team Michael, when are you aiming 903 00:34:32,133 --> 00:34:32,500 to get your pie in the oven? 904 00:34:33,200 --> 00:34:33,867 [Michael] Five minutes ago, sir. 905 00:34:34,567 --> 00:34:35,367 [Eddie] Oh, five minutes ago. 906 00:34:36,200 --> 00:34:36,800 -[audience] Oh!. -[woman] Run, Michael! 907 00:34:37,533 --> 00:34:38,166 I know I'm running out of time. 908 00:34:38,867 --> 00:34:40,667 Maybe not the best idea ever. 909 00:34:41,600 --> 00:34:43,100 Sealing that with some egg wash and a fork, 910 00:34:44,000 --> 00:34:44,700 brushing the outside, seasoning it with 911 00:34:45,633 --> 00:34:46,767 salt and pepper. -Yo, get those in the oven! 912 00:34:47,133 --> 00:34:47,800 Yes, Chef. 913 00:34:48,300 --> 00:34:49,667 [audience laughs] 914 00:34:50,867 --> 00:34:53,300 I get my pies in the oven with less than 15 minutes left. 915 00:34:54,433 --> 00:34:56,300 I do make a similar dish to this, and I know that that 916 00:34:57,100 --> 00:34:58,867 actually takes 16 minutes to cook. 917 00:35:00,100 --> 00:35:01,800 I wanted to cook this for 20, so right now, I'm already 918 00:35:02,567 --> 00:35:04,367 behind by at least five minutes. 919 00:35:05,433 --> 00:35:06,967 In my head now, I'm just processing, what do I do if 920 00:35:07,734 --> 00:35:08,600 this thing doesn't come out right? 921 00:35:09,166 --> 00:35:09,767 Not my best idea, Mei. 922 00:35:10,600 --> 00:35:11,667 -Definitely not my best idea. -Ugh. 923 00:35:14,467 --> 00:35:15,867 -[Eddie] Eleven minutes left. -[audience cheers] 924 00:35:16,934 --> 00:35:17,600 [Michael] Pies are in the oven, clock is ticking. 925 00:35:18,300 --> 00:35:19,467 I still need to make my gravy. 926 00:35:20,467 --> 00:35:21,800 I've got my pan that I rendered the chicken in, 927 00:35:22,667 --> 00:35:24,667 chestnuts, onions, deglaze with cognac. 928 00:35:26,567 --> 00:35:27,867 -[audience] Whoo! -Whoo! 929 00:35:29,033 --> 00:35:31,367 I'm adding chicken stock to then braise these chestnuts. 930 00:35:32,166 --> 00:35:33,200 Chef Mei, what are you working on? 931 00:35:34,200 --> 00:35:37,166 I am finishing the fondant potatoes and getting 932 00:35:38,033 --> 00:35:39,166 the broccoli ready. -[audience cheers] 933 00:35:40,166 --> 00:35:41,000 [Mei] So, I take the broccoli out of the oven. 934 00:35:42,133 --> 00:35:43,900 I get the parsnips in the fryer until it's golden brown. 935 00:35:45,000 --> 00:35:47,900 That is gonna be the crispy element for the wreath. 936 00:35:48,834 --> 00:35:49,867 All right, so Tiffani is running the potatoes 937 00:35:50,300 --> 00:35:50,900 through a mill. 938 00:35:51,867 --> 00:35:52,100 [Tiffani] I seasoned them really well and then 939 00:35:53,333 --> 00:35:54,700 just started ladling the cream and butter in there. 940 00:35:55,600 --> 00:35:56,300 Chef, do you wanna check these mushrooms... 941 00:35:56,600 --> 00:35:57,266 Yeah. 942 00:35:57,500 --> 00:35:59,467 ♪♪ 943 00:36:01,567 --> 00:36:02,567 -Mmm. -OK? 944 00:36:03,133 --> 00:36:04,467 Wow, it tastes great. 945 00:36:05,567 --> 00:36:07,100 With five minutes left, both of these teams still have 946 00:36:07,633 --> 00:36:08,367 a lot of work to do. 947 00:36:10,100 --> 00:36:11,300 [Michael] Oof. 948 00:36:12,333 --> 00:36:13,567 I can see that these pies aren't getting as hot 949 00:36:14,133 --> 00:36:14,867 as I need them to be. 950 00:36:15,700 --> 00:36:16,166 The pie might be going in the fryer. 951 00:36:16,867 --> 00:36:18,967 -Oh [bleep]. -Ha ha, love it. 952 00:36:19,533 --> 00:36:20,500 Do you? I bet you do. 953 00:36:21,667 --> 00:36:23,166 I get this bright idea that maybe the fryer will fix it. 954 00:36:26,266 --> 00:36:28,667 OK, we'll have to get these out somehow. 955 00:36:29,700 --> 00:36:30,567 [Eddie] I don't know how this is gonna work out. 956 00:36:31,500 --> 00:36:34,100 With that intense heat, they may fall apart. 957 00:36:35,266 --> 00:36:36,467 -We'll have to find out, though. -[Mei] Chef, we got this. 958 00:36:36,867 --> 00:36:37,667 We got this. 959 00:36:38,433 --> 00:36:39,066 This is a deciding moment, folks. 960 00:36:39,900 --> 00:36:40,900 Are those pies are gonna stay together. 961 00:36:41,467 --> 00:36:42,767 Oh, this is not good. 962 00:36:44,467 --> 00:36:45,700 Oh, no. 963 00:36:46,633 --> 00:36:47,400 -[Mei] Ah. -That's not what we want, guys. 964 00:36:48,266 --> 00:36:49,166 No, don't clap for that. That's not good. 965 00:36:49,600 --> 00:36:51,266 Oh. [groans] 966 00:36:52,300 --> 00:36:52,667 [Michael] I mean, I can't give up at this point. 967 00:36:53,767 --> 00:36:55,266 So I know that I can slice this and quickly sear it. 968 00:36:56,367 --> 00:36:58,367 And I also have the opportunity to get that hot gravy 969 00:36:59,066 --> 00:36:59,767 that's gonna go over top of it. 970 00:37:00,934 --> 00:37:01,867 The wheel's coming off the carriage over there, Chef? 971 00:37:02,667 --> 00:37:04,467 I am very busy right now, Tiffani. 972 00:37:05,266 --> 00:37:06,700 [singsong] You did it to yourself. 973 00:37:07,400 --> 00:37:08,000 [audience laughs and applauds] 974 00:37:09,200 --> 00:37:11,467 -Maybe a wee bit ambitious. -It's not over till it's over. 975 00:37:13,166 --> 00:37:14,567 [Bobby] So the pie's coming out of the oven. 976 00:37:15,400 --> 00:37:17,166 Then on top, I put the cashew crunch. 977 00:37:18,166 --> 00:37:18,867 [Tiffani] So all the mushrooms are ready to go. 978 00:37:19,834 --> 00:37:22,000 I'm like, full lunch lady, like ladle potato. 979 00:37:23,033 --> 00:37:24,600 And then finishing them with crispy chicken skin. 980 00:37:25,033 --> 00:37:25,767 It is perfect. 981 00:37:26,834 --> 00:37:28,900 Michael, you have just under two minutes, brother. 982 00:37:29,433 --> 00:37:30,100 [Michael] Yes, chef. 983 00:37:31,233 --> 00:37:32,867 [Mei] For the broccoli, I get the mustard vinaigrette 984 00:37:33,300 --> 00:37:34,100 in the middle. 985 00:37:35,166 --> 00:37:38,100 I set the broccoli right around that as a "wreath." 986 00:37:39,133 --> 00:37:40,367 Right on top of that, I get the crispy parsnips. 987 00:37:40,867 --> 00:37:42,467 [audience cheers] 988 00:37:43,867 --> 00:37:47,467 There's nothing on the plate! Oh, my God! 989 00:37:48,166 --> 00:37:51,500 [all] Nine, eight, seven, six, 990 00:37:52,367 --> 00:37:53,600 five, four, -[Michael] Sauce everyone. 991 00:37:54,367 --> 00:37:57,667 three, two, one. -[audience cheers] 992 00:37:58,600 --> 00:38:00,367 Oh, I thought I could get that done faster. 993 00:38:00,867 --> 00:38:01,667 [Tiffani] Perfect! 994 00:38:04,400 --> 00:38:05,500 [Bobby] You deserve this. 995 00:38:06,633 --> 00:38:08,300 [Eddie] Now, Chef Michael might have pulled this off, 996 00:38:09,567 --> 00:38:11,166 because right now I'm looking at the pie that's on the plate. 997 00:38:12,266 --> 00:38:14,467 It looks a lot more done than it did 30 seconds ago. 998 00:38:15,367 --> 00:38:17,000 You know, I went with a rustic plating. 999 00:38:17,300 --> 00:38:18,100 Uh... 1000 00:38:18,934 --> 00:38:19,400 since we're in the woods in the cabin. 1001 00:38:20,533 --> 00:38:22,900 So it's a little different than I'm used to, you know? 1002 00:38:23,467 --> 00:38:24,367 [laughs] He's so crazy. 1003 00:38:24,800 --> 00:38:25,300 [Tiffani laughs] 1004 00:38:25,533 --> 00:38:27,500 ♪♪ 1005 00:38:31,667 --> 00:38:32,767 [Eddie] All right, chefs. 1006 00:38:33,834 --> 00:38:35,100 Now it's time for me to introduce you to the judges. 1007 00:38:36,000 --> 00:38:37,367 First up, chef, author, and restaurateur, 1008 00:38:38,133 --> 00:38:39,100 Chris Scott. -[audience applauds] 1009 00:38:40,066 --> 00:38:43,166 Partner and sommelier at Cora, Emmeline Zhao. 1010 00:38:44,033 --> 00:38:45,500 Third-generation proprietor and owner 1011 00:38:46,367 --> 00:38:48,500 of Veselka Enterprises, Jason Birchard. 1012 00:38:49,066 --> 00:38:49,767 Thank you, thank you. 1013 00:38:51,000 --> 00:38:52,500 All right, so tonight was all about the foods that we would 1014 00:38:53,567 --> 00:38:55,767 eat if we were snowed in, in a cabin in the woods. 1015 00:38:56,867 --> 00:38:58,300 And tonight's challenge was Yorkshire Christmas Pie. 1016 00:38:59,266 --> 00:38:59,767 So start with the first meal in front of you. 1017 00:39:00,066 --> 00:39:01,967 ♪♪ 1018 00:39:05,867 --> 00:39:08,300 The pie, it's deep, it's rich, 1019 00:39:08,967 --> 00:39:10,100 it's hearty, it's flavorful. 1020 00:39:10,900 --> 00:39:11,667 Very interesting take on this one 1021 00:39:12,367 --> 00:39:13,367 with the coconut and the curry. 1022 00:39:14,567 --> 00:39:17,000 I only wish that there was a bit more creaminess in there. 1023 00:39:18,066 --> 00:39:20,467 But besides that, the mashed potato. 1024 00:39:21,166 --> 00:39:22,300 Love the chicken skin on top. 1025 00:39:23,266 --> 00:39:25,767 It worked, it's creamy and rich and delicious. 1026 00:39:26,900 --> 00:39:28,967 I think that the pie leans more in the pot pie category, 1027 00:39:29,867 --> 00:39:31,367 um, but it's still absolutely delicious. 1028 00:39:32,166 --> 00:39:33,800 The crust was done just perfectly. 1029 00:39:34,800 --> 00:39:36,500 The nut topping really added a beautiful touch. 1030 00:39:37,600 --> 00:39:38,767 Maybe the mushrooms could've used a little more salt, 1031 00:39:39,734 --> 00:39:41,400 but all in all, it was a great presentation. 1032 00:39:42,400 --> 00:39:43,266 All right, judges, why don't you try the second 1033 00:39:44,000 --> 00:39:45,400 Christmas Yorkshire pie? Dig in. 1034 00:39:45,633 --> 00:39:47,600 ♪♪ 1035 00:39:53,000 --> 00:39:54,367 This felt like the holidays. 1036 00:39:55,400 --> 00:39:57,066 Everything from the chestnuts to the cranberries 1037 00:39:57,500 --> 00:39:58,667 to the gravy. 1038 00:39:59,734 --> 00:40:01,467 But I do think the pastry on this was undercooked. 1039 00:40:02,600 --> 00:40:06,100 It's not raw, but it's not cooked either. 1040 00:40:06,934 --> 00:40:08,266 But the flavors are really spot-on. 1041 00:40:09,400 --> 00:40:12,266 The potatoes and mushroom fondant, a nice complement. 1042 00:40:13,500 --> 00:40:15,600 The roastedness of the broccoli and the fried parsnips brought 1043 00:40:16,166 --> 00:40:17,100 this dish all together. 1044 00:40:18,333 --> 00:40:20,000 I agree, the crust was not as flaky, but all in all, it was 1045 00:40:20,834 --> 00:40:22,100 some really nice holiday flavors here. 1046 00:40:23,367 --> 00:40:25,266 Now it is time to take a vote. 1047 00:40:25,834 --> 00:40:28,166 [tense music playing] 1048 00:40:29,100 --> 00:40:31,000 I can only blame myself for what went wrong. 1049 00:40:32,200 --> 00:40:34,367 So outside of that, I hope that the things that we did right 1050 00:40:35,300 --> 00:40:35,967 are enough to carry this dish to the win. 1051 00:40:36,533 --> 00:40:38,100 [tense music continues] 1052 00:40:43,400 --> 00:40:44,467 And the winning team is... 1053 00:40:44,700 --> 00:40:46,667 ♪♪ 1054 00:40:50,467 --> 00:40:52,000 ...Team Bobby! 1055 00:40:52,633 --> 00:40:55,266 -Whoo! -[audience cheers] 1056 00:40:57,266 --> 00:40:58,367 Dummy. 1057 00:40:59,400 --> 00:41:01,700 -Oh. -[indistinct] 1058 00:41:02,667 --> 00:41:03,367 -You did this to yourself! -[Michael] I know. 1059 00:41:04,400 --> 00:41:04,700 -You did this to yourself. -You should never talk 1060 00:41:05,133 --> 00:41:06,367 to him again. 1061 00:41:06,633 --> 00:41:07,500 Ah! 1062 00:41:08,667 --> 00:41:14,000 Great flavors all around, but the pie, I mean, that was 1063 00:41:14,567 --> 00:41:15,567 soul touching, you know? 1064 00:41:16,734 --> 00:41:18,000 And that's the kind of dish that you want when you're in 1065 00:41:18,900 --> 00:41:20,867 the woods during the holidays. Great job. 1066 00:41:21,600 --> 00:41:22,567 -[Bobby] Thank you. -Good job. 1067 00:41:23,100 --> 00:41:24,200 [audience applauds] 1068 00:41:25,266 --> 00:41:26,166 Even though we didn't win, I don't regret choosing 1069 00:41:26,834 --> 00:41:27,667 the Yorkshire Christmas pie 1070 00:41:28,633 --> 00:41:30,166 because just getting to learn something new, 1071 00:41:30,734 --> 00:41:31,200 that's why we all cook. 1072 00:41:32,166 --> 00:41:33,266 But also because we got to cook together, so. 1073 00:41:34,100 --> 00:41:34,300 -We did get to cook together. -Yeah. 1074 00:41:35,400 --> 00:41:36,166 That was fun. That's always fun. 1075 00:41:37,066 --> 00:41:38,567 Thank you, guys. 1076 00:41:39,000 --> 00:41:41,467 [Eddie laughs] 1077 00:41:42,467 --> 00:41:43,600 Pull him back by the straps. 1078 00:41:44,433 --> 00:41:45,667 [Eddie groans] You know what, Bobby? 1079 00:41:46,800 --> 00:41:47,700 Maybe I should just leave you in the cabin for another 1080 00:41:48,700 --> 00:41:50,567 year and try again next year. How about that? 1081 00:41:51,633 --> 00:41:53,266 -This holiday season... -It's no more Mr. Nice Pie. 1082 00:41:54,100 --> 00:41:55,266 -[Tiffani laughs] -[audience cheers] 1083 00:41:55,800 --> 00:41:57,367 [joyful music plays]