1 00:00:01,467 --> 00:00:03,667 I'm Bobby Flay. Each week, one brave chef will 2 00:00:03,834 --> 00:00:05,567 try to take me down in my house. 3 00:00:05,734 --> 00:00:07,067 -This is my show. -Today it is. 4 00:00:07,234 --> 00:00:08,100 Tomorrow, who knows? 5 00:00:08,267 --> 00:00:09,868 -Ooh. -Trash talking. 6 00:00:10,033 --> 00:00:12,801 This culinary battle is gonna shake down in two rounds. 7 00:00:12,968 --> 00:00:15,567 -[bell dings] -Round one, to get to me, two contenders have to go 8 00:00:15,734 --> 00:00:18,300 through each other using an ingredient of my choice. 9 00:00:18,467 --> 00:00:19,734 It's do-or-die, Bobby. 10 00:00:19,901 --> 00:00:22,367 [Bobby] Two people that know me well will decide who's got 11 00:00:22,534 --> 00:00:24,467 the skills to beat me. -Yeah! 12 00:00:24,634 --> 00:00:26,000 -[bell dings] -[Bobby] Round two, I go head-to-head 13 00:00:26,167 --> 00:00:27,868 with the winning contender. -Let's go! 14 00:00:28,033 --> 00:00:31,100 [Bobby] It's their turn to surprise me with their signature dish. 15 00:00:31,267 --> 00:00:32,367 -What? -Ah! 16 00:00:32,534 --> 00:00:33,567 Don't try this at home. 17 00:00:33,734 --> 00:00:35,601 I know you didn't, Bobby. 18 00:00:35,767 --> 00:00:36,701 [Bobby] Bottom line? 19 00:00:36,868 --> 00:00:38,601 You're gonna run out of time! 20 00:00:38,767 --> 00:00:40,567 Everyone's out to beat me. 21 00:00:40,734 --> 00:00:41,667 [snaps] 22 00:00:41,834 --> 00:00:43,267 [bell dings] 23 00:00:43,434 --> 00:00:45,200 [announcer] Three, two, ladies and gentlemen, 24 00:00:45,367 --> 00:00:46,267 Bobby Flay. 25 00:00:46,434 --> 00:00:47,701 ♪ Someone's going down ♪ 26 00:00:47,868 --> 00:00:50,367 ♪ Someone's going out [indistinct] ♪ 27 00:00:50,534 --> 00:00:53,767 All right, showtime. Looking for a battle? 28 00:00:53,934 --> 00:00:57,300 Well, have I got news for you. It's gonna be good. 29 00:00:57,467 --> 00:01:01,000 Please welcome my co-host, Chef Tiffani Faison, 30 00:01:01,167 --> 00:01:03,167 and comedian Amber Ruffin. 31 00:01:03,334 --> 00:01:04,367 Wait. You like that? 32 00:01:04,534 --> 00:01:05,601 -This guy? -[Tiffani] This guy? 33 00:01:05,601 --> 00:01:08,167 -[Tiffani laughs] -He doesn't stand a chance. 34 00:01:12,167 --> 00:01:13,501 -Finally, you're here. -Bobbert. 35 00:01:13,667 --> 00:01:14,767 -I'm so excited. -Bobbert. 36 00:01:14,934 --> 00:01:16,467 [Tiffani] Bobbert? 37 00:01:16,634 --> 00:01:18,367 I'm so jealous, 'cause I really wanna be on CNN. 38 00:01:18,534 --> 00:01:20,767 You guys have a comedy show. How do you describe it? 39 00:01:20,934 --> 00:01:24,367 "Have I Got News For You" is a game show about the news 40 00:01:24,534 --> 00:01:25,667 where the points don't matter. 41 00:01:25,834 --> 00:01:27,167 -Oh, so it's real life? -That's right. 42 00:01:27,334 --> 00:01:29,501 Exactly. All right, any strategy here? 43 00:01:29,667 --> 00:01:30,601 I mean, you're the veteran here. 44 00:01:30,767 --> 00:01:32,968 I don't need it. I'm 4 and 0. 45 00:01:33,133 --> 00:01:35,267 -[Bobby] You're undefeated here? -Undefeated. 46 00:01:35,434 --> 00:01:36,968 Technically, I'm also undefeated. 47 00:01:37,133 --> 00:01:38,067 -Correct. -I do -- you are. 48 00:01:38,067 --> 00:01:39,167 -I'm about to change that. -No, please. 49 00:01:39,334 --> 00:01:40,200 [Bobby] Are you a foodie? 50 00:01:40,367 --> 00:01:41,367 What's your favorite restaurant? 51 00:01:41,534 --> 00:01:43,868 -Cheesecake Factory. -Something for everyone. 52 00:01:44,033 --> 00:01:45,467 I have gotten through "War and Peace," 53 00:01:45,634 --> 00:01:46,767 but I've not gotten through their menu. 54 00:01:46,934 --> 00:01:48,367 [all laugh] 55 00:01:48,534 --> 00:01:51,701 I will die on this hill, because I have eaten too much 56 00:01:51,868 --> 00:01:52,968 Cheesecake Factory. -[Bobby] Love that. 57 00:01:53,133 --> 00:01:54,267 All right, let's bring out some chefs. 58 00:01:54,434 --> 00:01:55,667 Let's get the party started here. 59 00:01:55,834 --> 00:01:57,167 -All right? -Yeah, let's do it. 60 00:01:57,334 --> 00:02:01,267 Our first contender was so inspired by your career that 61 00:02:01,434 --> 00:02:03,000 he decided to follow in your footsteps. 62 00:02:03,167 --> 00:02:04,701 Oh, he got married three times? 63 00:02:04,868 --> 00:02:07,200 [all laugh] 64 00:02:07,367 --> 00:02:10,100 -It's Chef Evan Algorri. -Yeah! 65 00:02:10,267 --> 00:02:12,267 [audience cheers] 66 00:02:12,434 --> 00:02:13,400 Whoo! 67 00:02:13,567 --> 00:02:14,701 [Tiffani] Oh. 68 00:02:14,868 --> 00:02:16,701 Bobby, you wanna sign this? 69 00:02:19,200 --> 00:02:20,400 Wow, thank you very much. 70 00:02:20,567 --> 00:02:21,868 [Amber] You're not gonna rip it up? 71 00:02:22,033 --> 00:02:23,467 -Maybe after. -Thank you. 72 00:02:23,634 --> 00:02:25,567 -Thank you, sir. -My pleasure. 73 00:02:25,734 --> 00:02:27,567 -That was so nice. -I know. 74 00:02:27,734 --> 00:02:28,667 I feel unsettled. 75 00:02:28,834 --> 00:02:30,067 Or this is how he gets in your brain. 76 00:02:30,234 --> 00:02:31,467 Exactly. He's got me. 77 00:02:31,634 --> 00:02:32,734 [Amber] I like that. 78 00:02:32,734 --> 00:02:35,300 Our next contender takes her nonna's teachings to 79 00:02:35,467 --> 00:02:36,868 the Michelin-star level. 80 00:02:37,868 --> 00:02:39,767 It's Chef Tucker Ricchio. 81 00:02:39,934 --> 00:02:41,868 [audience cheers] 82 00:02:43,167 --> 00:02:44,767 [Tiffani] Ah! 83 00:02:44,934 --> 00:02:46,667 [Amber] Oh. [Amber gasps] 84 00:02:46,834 --> 00:02:48,100 [Amber laughs] 85 00:02:48,267 --> 00:02:49,167 [Bobby] Spaghetti and meatballs. 86 00:02:50,200 --> 00:02:51,567 I like a violent vibe. 87 00:02:55,367 --> 00:02:56,801 Evan, Tucker, welcome. How's it going? 88 00:02:56,968 --> 00:02:57,934 -[Evan] Good. -[Tucker] Good. 89 00:02:58,100 --> 00:02:59,200 [Bobby] Tucker, why are you here tonight? 90 00:02:59,200 --> 00:03:01,167 I'm here for the girls, the gays, and the theys. 91 00:03:01,334 --> 00:03:03,267 -[audience cheers] -OK. 92 00:03:04,968 --> 00:03:06,801 And you? [Bobby laughs] 93 00:03:06,968 --> 00:03:09,300 Evan, you gotta have a good reason. 94 00:03:09,467 --> 00:03:11,000 I'm here to take down a childhood idol. 95 00:03:11,167 --> 00:03:12,467 [Bobby] Love it. 96 00:03:12,467 --> 00:03:14,067 So I'm gonna give you a single ingredient, and you must make 97 00:03:14,234 --> 00:03:16,167 that ingredient the star of your dish. 98 00:03:16,334 --> 00:03:17,400 And that ingredient is... 99 00:03:18,667 --> 00:03:19,901 cheddar cheese. 100 00:03:20,067 --> 00:03:22,000 [audience cheers] 101 00:03:24,100 --> 00:03:25,100 [Tucker] I love cheddar cheese. 102 00:03:25,267 --> 00:03:27,501 It's semi-soft, got some, like, tang to it. 103 00:03:27,667 --> 00:03:28,868 Give me that cheddar. 104 00:03:29,033 --> 00:03:30,267 [Bobby] All right, 20 minutes on the clock. 105 00:03:30,434 --> 00:03:32,000 Cook like, you gotta get that cheddar. 106 00:03:32,167 --> 00:03:33,167 [bell dings] 107 00:03:38,601 --> 00:03:41,000 I've never had anything that had too much cheddar. 108 00:03:41,167 --> 00:03:44,000 No, I totally agree. No, too much cheddar. 109 00:03:45,167 --> 00:03:47,000 [Tiffani] Cheddar's a really good melting cheese, so, like, 110 00:03:47,167 --> 00:03:49,267 think grilled cheese is a pretty good step. 111 00:03:49,434 --> 00:03:51,567 [Amber] Look, if someone makes grilled cheese, 112 00:03:51,734 --> 00:03:53,167 they instantly win with me. 113 00:03:53,334 --> 00:03:54,868 -[all laugh] -[Bobby] Tucker. 114 00:03:55,033 --> 00:03:56,267 -[Tucker] Chef. -What are you doing? 115 00:03:56,434 --> 00:03:57,501 I'm making a grilled cheese, Chef. 116 00:03:57,667 --> 00:04:00,100 Yeah, baby, yeah! 117 00:04:00,267 --> 00:04:01,767 Who doesn't love a grilled cheese? 118 00:04:01,934 --> 00:04:03,567 And I'm adding in there for razzle dazzle 119 00:04:03,734 --> 00:04:06,100 a bacon, onion, bourbon condiment. 120 00:04:06,267 --> 00:04:08,300 Shallot and garlic in there, and chili flake 121 00:04:08,467 --> 00:04:09,968 as a Calabrese Italian. 122 00:04:10,133 --> 00:04:11,467 Always got to throw some chili flakes in there. 123 00:04:11,634 --> 00:04:13,100 Add some heat and spice to your life. 124 00:04:13,267 --> 00:04:14,901 -Don't be scared. -[Bobby] What's the bourbon for? 125 00:04:15,067 --> 00:04:17,067 -For the marmalade. -[Bobby] Oh, OK. 126 00:04:17,234 --> 00:04:18,000 I dig it. 127 00:04:18,167 --> 00:04:19,100 [audience] Ooh! 128 00:04:21,501 --> 00:04:22,667 [Tucker] My family is from Calabria, 129 00:04:22,834 --> 00:04:24,367 and that's really where my love of food started. 130 00:04:24,534 --> 00:04:26,667 My nonna would make me anything I ever wanted. 131 00:04:26,834 --> 00:04:30,367 I think what's special about my food is I can blend old world 132 00:04:30,534 --> 00:04:32,501 nonna cuisine with the avant garde. 133 00:04:32,667 --> 00:04:36,167 In my career, it was difficult to find women-led kitchens, 134 00:04:36,334 --> 00:04:37,367 but I found them. 135 00:04:37,534 --> 00:04:38,901 And now I'm chef butcher at Acquerello, 136 00:04:39,067 --> 00:04:40,567 which is a two-Michelin star Italian restaurant 137 00:04:40,734 --> 00:04:42,167 led by Chef Suzette Gresham. 138 00:04:42,334 --> 00:04:45,167 The female chefs had to fight for a seat at the table, 139 00:04:45,334 --> 00:04:47,901 so because of them, I'm sitting where I get to sit. 140 00:04:48,067 --> 00:04:50,801 It's important to be representative of women, 141 00:04:50,968 --> 00:04:52,601 of queer people in the industry. 142 00:04:52,767 --> 00:04:54,968 I hope that I can in turn be maybe an inspiration to some 143 00:04:55,133 --> 00:04:57,000 young queer kid out there who's like, "Hey, I could do that as 144 00:04:57,167 --> 00:04:58,100 a career path." 145 00:04:58,267 --> 00:04:59,167 [Bobby] OK, what's he doing? 146 00:04:59,334 --> 00:05:00,667 I see a lot of eggs. 147 00:05:00,834 --> 00:05:03,000 [Evan] I'm so excited to see cheddar cheese. 148 00:05:03,167 --> 00:05:06,000 The flavor is assertive enough that incorporating it into 149 00:05:06,167 --> 00:05:07,767 a blank canvas like eggs allows 150 00:05:07,934 --> 00:05:09,200 itself to become the star of a dish. 151 00:05:09,367 --> 00:05:10,567 Evan, are you making an omelet? 152 00:05:10,567 --> 00:05:13,501 -I'm making a soft scramble. -Soft scramble, love that. 153 00:05:13,667 --> 00:05:16,367 I'm making a cheddar soft scramble with a cheddar foam. 154 00:05:16,534 --> 00:05:18,901 Do you have a lot of super fans coming in asking 155 00:05:19,067 --> 00:05:20,000 you for autographs? 156 00:05:20,167 --> 00:05:21,267 Not for autographs. They wanna win. 157 00:05:21,434 --> 00:05:22,634 [all laugh] 158 00:05:25,000 --> 00:05:27,667 Coming here and meeting Bobby, it's a dream come true. 159 00:05:27,834 --> 00:05:29,567 I've followed Bobby since college. 160 00:05:29,734 --> 00:05:31,901 Bobby was ubiquitous on food TV. 161 00:05:32,067 --> 00:05:33,267 It was through him that I became aware of 162 00:05:33,434 --> 00:05:35,100 the French Culinary Institute, where I went to school. 163 00:05:35,267 --> 00:05:36,868 And then I came up in very demanding kitchens in 164 00:05:37,033 --> 00:05:39,467 New York City, Lupa, Marea, at Bouley. 165 00:05:39,634 --> 00:05:41,267 Now, I'm the chef and owner of two restaurants in 166 00:05:41,434 --> 00:05:43,901 Los Angeles, California, Ètra and Café Telegrama. 167 00:05:44,067 --> 00:05:45,701 I definitely maintain a very 168 00:05:45,868 --> 00:05:47,567 classical approach to Italian food. 169 00:05:47,734 --> 00:05:50,901 I'm here because it's time to showcase my skills against 170 00:05:51,067 --> 00:05:52,467 someone who I really look up to. 171 00:05:52,634 --> 00:05:53,968 I mean, just beating Bobby Flay, like, 172 00:05:54,133 --> 00:05:56,367 who gets to say that? It's, uh, it's amazing. 173 00:05:56,534 --> 00:05:58,100 -Evan. -[Evan] Chef, what's happening? 174 00:05:58,267 --> 00:05:59,400 Give me the process of soft scramble. 175 00:05:59,400 --> 00:06:01,067 All right, well, this is not for the soft scramble. 176 00:06:01,234 --> 00:06:02,667 This is for a little cheese foam that we're gonna make 177 00:06:02,834 --> 00:06:03,901 and put in the ISI. -A what? 178 00:06:04,067 --> 00:06:05,067 A little cheese foam. 179 00:06:05,234 --> 00:06:06,400 -A cheddar foam? -[gasps] 180 00:06:06,567 --> 00:06:07,968 That's right. 181 00:06:08,133 --> 00:06:10,267 Having a foam lends itself to a very luxury 182 00:06:10,434 --> 00:06:11,601 eating experience. 183 00:06:11,601 --> 00:06:14,000 But if I keep the temperature too high for too long, 184 00:06:14,167 --> 00:06:16,300 the solids will separate from the fat and I'll be left with 185 00:06:16,467 --> 00:06:18,467 a broken milk mixture. 186 00:06:18,634 --> 00:06:20,367 Tucker, do you have anyone here that's cheering for you? 187 00:06:20,534 --> 00:06:21,501 [Tucker] I do. My girlfriend is here. 188 00:06:21,667 --> 00:06:22,868 Wait, really? Hi. 189 00:06:23,033 --> 00:06:23,901 -Hi. -How are you? 190 00:06:24,067 --> 00:06:25,868 Good. 191 00:06:26,033 --> 00:06:27,968 [Tucker] My girlfriend's name is Tiffany, and she's also in 192 00:06:28,133 --> 00:06:30,467 restaurants, and so it means a lot that she was able to come 193 00:06:30,634 --> 00:06:32,367 cheer for me and make me feel special. 194 00:06:32,534 --> 00:06:34,167 [Tiffani] Eight minutes, chefs. 195 00:06:34,334 --> 00:06:35,601 [Tucker] I gotta start building this grilled cheese. 196 00:06:35,767 --> 00:06:37,200 -Boom. -The flavor of the sourdough 197 00:06:37,367 --> 00:06:39,801 really is gonna marry well with the condiment and the cheddar. 198 00:06:39,968 --> 00:06:42,167 [Tiffani] I love the confidence that Evan has to do, like, 199 00:06:42,334 --> 00:06:43,501 a soft scram with cheddar. 200 00:06:43,667 --> 00:06:45,767 When done perfectly, like, [clicks tongue] no notes. 201 00:06:45,934 --> 00:06:47,100 Yeah. 202 00:06:47,267 --> 00:06:48,801 [Evan] I add the cheddar in, and then paying constant 203 00:06:48,968 --> 00:06:51,467 attention to the soft scramble is the most important thing 204 00:06:51,634 --> 00:06:53,667 because they tend to stick to the bottom of the pan. 205 00:06:53,834 --> 00:06:54,868 [Amber] I'm worried for this child. 206 00:06:55,033 --> 00:06:56,968 -Imma tell him that to his face. -[Bobby] OK. 207 00:06:57,133 --> 00:06:58,567 -Bye, Amber. -Bye, I love you. 208 00:06:58,734 --> 00:07:01,667 -See you later. -Evan, everybody is talking. 209 00:07:01,834 --> 00:07:03,901 -Oh, yeah? -But you don't seem worried. 210 00:07:04,067 --> 00:07:05,467 -How do you feel? One to ten. -I feel great. 211 00:07:05,634 --> 00:07:06,801 I feel great. I feel a ten. 212 00:07:06,801 --> 00:07:08,400 -Are you scared of Tucker? -I'm not scared of Tucker. 213 00:07:08,567 --> 00:07:10,167 Look how small and strong she is. 214 00:07:10,334 --> 00:07:12,968 -Hey, hey, I can hear you. -Bye, you're doing a good job. 215 00:07:13,133 --> 00:07:14,300 -I love you. -[Evan] Thank you. 216 00:07:14,300 --> 00:07:16,100 -What is up over here, dude? -Making some good stuff. 217 00:07:16,267 --> 00:07:18,367 All right, and then we're gonna do shots when? 218 00:07:18,534 --> 00:07:19,868 -Directly after this. -Great. 219 00:07:20,033 --> 00:07:21,100 -Yeah. -Bye, Tucker. 220 00:07:21,267 --> 00:07:22,200 -I love you. -Bye, love you back. 221 00:07:22,367 --> 00:07:23,467 Oh, you love Tucker, too? 222 00:07:23,634 --> 00:07:25,400 What is -- I thought I was special. 223 00:07:25,567 --> 00:07:27,000 [Tiffani] Four minutes left! 224 00:07:27,167 --> 00:07:28,767 I really have to make sure that my cheese is 225 00:07:28,934 --> 00:07:30,501 fully ooey gooey melted. 226 00:07:32,501 --> 00:07:33,901 [Evan] I noticed that my cream and milk mixture 227 00:07:34,067 --> 00:07:35,467 has come back to a boil. 228 00:07:35,634 --> 00:07:36,734 [bleep] 229 00:07:36,734 --> 00:07:38,801 So I'm sitting here with a broken cheddar cream. 230 00:07:38,968 --> 00:07:41,167 This man and his foam is stressing me out. 231 00:07:41,334 --> 00:07:42,634 It should be. 232 00:07:42,801 --> 00:07:44,400 [Evan] So now I'm looking around for cornstarch to make a slurry, 233 00:07:44,567 --> 00:07:46,267 'cause it binds things together. 234 00:07:46,434 --> 00:07:48,667 -It has to stabilize. -No, it doesn't. 235 00:07:48,834 --> 00:07:50,667 -Look at the world. -[laughs] 236 00:07:50,834 --> 00:07:52,167 -You're right. -[Bobby] Wow. 237 00:07:53,968 --> 00:07:55,000 [two bleeps] 238 00:07:55,167 --> 00:07:56,334 Uh-oh. 239 00:07:57,200 --> 00:08:00,601 My cheese is not quite melted yet, so I grab a bowl, 240 00:08:00,767 --> 00:08:01,801 'cause you know what's gonna help? 241 00:08:01,968 --> 00:08:03,400 -Steam. -[Bobby] One minute. 242 00:08:04,267 --> 00:08:06,767 [Evan] This cheese mixture finally comes back, and it's perfect. 243 00:08:06,934 --> 00:08:09,968 I keep feverishly trying to get the canister charged. 244 00:08:10,133 --> 00:08:12,367 -Come on, [bleep]. -[Bobby] 30 seconds, everybody. 245 00:08:12,534 --> 00:08:14,200 Come on, Tucker. Get 'em on the plate. 246 00:08:15,901 --> 00:08:18,267 Evan, let's go, man. 20 seconds. 247 00:08:18,434 --> 00:08:20,000 [Tiffani] Evan, Evan, Evan, Evan, Evan, plate. 248 00:08:20,167 --> 00:08:21,200 Evan! 249 00:08:21,367 --> 00:08:22,467 [Tiffani] You can't be scrambled. 250 00:08:22,634 --> 00:08:23,467 Get it on the plate. 251 00:08:23,634 --> 00:08:25,067 [audience]...Seven, six... 252 00:08:25,067 --> 00:08:27,467 [Evan] I'm pulling the soft scramble and getting it to the plate. 253 00:08:27,634 --> 00:08:30,267 -...three, two, one. -[Tiffani] Whoa, whoa, whoa, whoa, whoa. 254 00:08:30,434 --> 00:08:31,534 [bell dings] 255 00:08:33,100 --> 00:08:34,968 -[bleep] -[Tiffani] Scrambled eggs on the plate, 256 00:08:35,133 --> 00:08:37,567 but no cheese foam -- it's heartbreaking. 257 00:08:39,567 --> 00:08:41,400 I'm extremely disappointed. 258 00:08:41,567 --> 00:08:43,601 I'm hoping the soft scramble 259 00:08:43,767 --> 00:08:44,968 that I do have can pull me through. 260 00:08:45,133 --> 00:08:47,767 This is, like, real not good. 261 00:08:47,934 --> 00:08:49,934 -Bummer. -I can't live like this. 262 00:08:52,400 --> 00:08:54,767 I must have come on the right night, because the way to 263 00:08:54,934 --> 00:08:56,167 my heart is through cheese. 264 00:08:57,601 --> 00:08:59,167 Chef Tucker, tell us what you made? 265 00:08:59,334 --> 00:09:02,300 I have grilled cheese, Chef, and there is a bacon, 266 00:09:02,467 --> 00:09:04,200 onion, bourbon condiment. 267 00:09:04,367 --> 00:09:06,267 I mean, sometimes the answer is right there. 268 00:09:06,434 --> 00:09:07,300 Like, a grilled cheese is 269 00:09:07,467 --> 00:09:08,601 a really, really smart thing to do. 270 00:09:08,767 --> 00:09:11,100 The bacon-onion jam on the inside, it's delicious. 271 00:09:11,267 --> 00:09:13,868 The ooey-gooey is down pat, baby. 272 00:09:14,033 --> 00:09:14,901 I could eat this all day. 273 00:09:16,100 --> 00:09:17,667 Chef Evan, what did you make? 274 00:09:17,834 --> 00:09:19,100 It was supposed to be 275 00:09:19,267 --> 00:09:21,067 a very classic French soft-scramble 276 00:09:21,234 --> 00:09:24,267 and a very beautiful cheddar foam, but I just ran out of time. 277 00:09:24,434 --> 00:09:26,801 It was like a great soft scram with cheddar, 278 00:09:26,968 --> 00:09:28,167 really nicely seasoned. 279 00:09:28,167 --> 00:09:30,667 I was terrified when this man said, "scrambled eggs." 280 00:09:30,834 --> 00:09:32,701 Turns out these eggs are delicious, 281 00:09:32,868 --> 00:09:35,100 but I will live forever 282 00:09:35,267 --> 00:09:37,400 wondering what the foam was gonna be. 283 00:09:38,400 --> 00:09:39,601 Evan, I'll be honest with you. 284 00:09:39,767 --> 00:09:41,501 We have scrambled eggs on the plate, 285 00:09:41,667 --> 00:09:43,167 but there is no cheese foam. 286 00:09:43,334 --> 00:09:45,400 And if everything made the plate, we're having a very 287 00:09:45,567 --> 00:09:46,868 different conversation. -Yeah. 288 00:09:46,868 --> 00:09:48,567 [Evan] I'm just hoping that my flavors can pull me through. 289 00:09:48,734 --> 00:09:51,100 But missing one major component of the dish when it's only two 290 00:09:51,267 --> 00:09:53,067 components is a huge oversight. 291 00:09:53,234 --> 00:09:55,601 The chef moving forward is... 292 00:09:57,801 --> 00:09:58,767 Chef Tucker. 293 00:09:58,934 --> 00:10:01,067 [audience cheers] 294 00:10:01,234 --> 00:10:02,534 Sorry, man. 295 00:10:02,534 --> 00:10:04,767 Unfortunately, I wasn't able to go head-to-head with Bobby, 296 00:10:04,934 --> 00:10:06,200 but there is a silver lining. 297 00:10:07,367 --> 00:10:09,300 I get to go home with this bad boy. 298 00:10:09,467 --> 00:10:11,000 [indistinct chatter] 299 00:10:11,167 --> 00:10:12,968 And, yes, that is signed. 300 00:10:13,133 --> 00:10:14,367 -[Bobby] All right. -Let's do this! 301 00:10:14,534 --> 00:10:15,701 [Tiffani] The sandwich was delicious. 302 00:10:15,701 --> 00:10:18,267 The use of the cheddar was exactly what the challenge 303 00:10:18,434 --> 00:10:19,367 called for. -Thank you. 304 00:10:19,367 --> 00:10:21,300 [Amber] Tucker, we're rooting for you. 305 00:10:21,467 --> 00:10:24,701 Not because we want you to beat Bobby Flay, 306 00:10:24,868 --> 00:10:27,567 but because we're all gay. Because we are all gay. 307 00:10:27,734 --> 00:10:28,667 Yes! 308 00:10:30,400 --> 00:10:32,367 ♪ All eyes on me ♪ 309 00:10:32,534 --> 00:10:35,100 ♪ It's just like -- [rolls tongue] ♪ 310 00:10:35,267 --> 00:10:36,300 [Bobby] Tucker, congratulations. 311 00:10:36,467 --> 00:10:37,968 You made it through round one. How do you feel? 312 00:10:38,133 --> 00:10:39,334 -Super. -[Bobby] OK. 313 00:10:39,334 --> 00:10:42,000 -What is your signature dish? -My signature dish is... 314 00:10:43,200 --> 00:10:45,267 pasta alla vodka. -Oh. 315 00:10:45,434 --> 00:10:47,400 -Ooh. -[with French accent] A classic. 316 00:10:47,567 --> 00:10:49,901 Tucker, why did you choose this dish? 317 00:10:50,067 --> 00:10:53,367 Well, I'm an Italian, so I got my pasta game on lock. 318 00:10:53,534 --> 00:10:54,801 -OK, good. -Do you have a nonna? 319 00:10:54,968 --> 00:10:56,200 -I don't. -You don't have a nonna. 320 00:10:56,367 --> 00:10:57,968 -I know, I do. -Yeah. 321 00:10:58,133 --> 00:11:01,367 Bobby, Tucker, you have 45 minutes on the clock, 322 00:11:01,534 --> 00:11:04,200 and your time starts now! -Let's go! 323 00:11:04,367 --> 00:11:08,167 Come on, Tucker! Come on, Tucker! 324 00:11:08,334 --> 00:11:10,300 Pasta alla vodka is an Italian-American classic. 325 00:11:10,467 --> 00:11:11,767 Typically, onions, garlic, 326 00:11:11,934 --> 00:11:13,167 tomatoes, dairy, and then, 327 00:11:13,334 --> 00:11:15,501 the vodka essentially aerates and gives it 328 00:11:15,667 --> 00:11:16,667 some of that lightness. 329 00:11:16,834 --> 00:11:18,601 I would say that's my favorite pasta sauce. 330 00:11:18,767 --> 00:11:20,000 -We've given you cheddar. -[Tiffani] Yeah. 331 00:11:20,167 --> 00:11:21,167 -Vodka sauce. -[Amber] Uh-huh. 332 00:11:21,167 --> 00:11:22,267 What else would you like while you're here? 333 00:11:22,434 --> 00:11:23,534 A martini, please. 334 00:11:23,534 --> 00:11:25,367 Bobby, Amber says you can only win if you make us 335 00:11:25,534 --> 00:11:26,801 martinis first. -Martinis? 336 00:11:26,968 --> 00:11:28,200 -That's right. -[Tiffani] Vodka. 337 00:11:28,367 --> 00:11:29,400 It's right there, buddy. 338 00:11:30,868 --> 00:11:33,167 I believe for this sauce, dry pasta is better 339 00:11:33,334 --> 00:11:34,400 'cause it holds up. 340 00:11:34,567 --> 00:11:35,868 But Tucker's making fresh pasta, 341 00:11:36,033 --> 00:11:37,467 so I'm gonna make fresh pasta. 342 00:11:37,634 --> 00:11:39,167 Flour and eggs in a food processor. 343 00:11:39,334 --> 00:11:41,100 I'm just gonna let it chill while I do some prep. 344 00:11:41,267 --> 00:11:43,868 ♪ All I want to do is make, make, make ♪ 345 00:11:44,033 --> 00:11:45,767 Bobby's done making pasta. The dough's made. 346 00:11:45,934 --> 00:11:46,834 No. 347 00:11:47,000 --> 00:11:48,267 Bobby, you're ahead of schedule, eh? 348 00:11:48,434 --> 00:11:50,300 -How are the martinis coming? -Coming right up. 349 00:11:52,200 --> 00:11:54,467 [Tucker] So, to build this dough, I sift my 00 flour, 350 00:11:54,634 --> 00:11:55,934 sift my semolina flour. 351 00:11:55,934 --> 00:11:58,267 Semolina gives it a little body to it so your noodles don't 352 00:11:58,434 --> 00:12:00,267 look like a shapeless nothing. 353 00:12:00,434 --> 00:12:04,367 Hey, Tucker, what is your take on this pasta alla vodka? 354 00:12:04,534 --> 00:12:06,567 Since my family is from Calabria, we like a little 355 00:12:06,734 --> 00:12:08,968 spice in our life, so mine's gonna be a little bit spicy. 356 00:12:09,133 --> 00:12:10,434 Ooh. 357 00:12:10,601 --> 00:12:14,467 My signature dish is sorpresine alla vodka a mascarpone espuma. 358 00:12:14,634 --> 00:12:17,067 I first learned how to make pasta from my nonna. 359 00:12:17,234 --> 00:12:19,567 My nonna has since passed, but I think she'd be really 360 00:12:19,734 --> 00:12:21,000 proud of this dish. 361 00:12:21,000 --> 00:12:24,000 Beating Bobby will really show all of my life experiences, 362 00:12:24,167 --> 00:12:26,467 from cooking with my nonna to working at a two-Michelin-star 363 00:12:26,634 --> 00:12:27,467 Italian restaurant. 364 00:12:27,634 --> 00:12:28,968 -[Amber] Hey, Bobby. -Yes? 365 00:12:29,133 --> 00:12:31,767 What is your take on your vodka sauce? 366 00:12:31,934 --> 00:12:34,000 -What makes it special? -The vodka? 367 00:12:34,167 --> 00:12:36,701 -I mean, that's a good answer. -[Bobby] Some chilies. 368 00:12:36,868 --> 00:12:38,000 I don't know. 369 00:12:38,000 --> 00:12:40,501 We're just gonna basically go classic vodka sauce. 370 00:12:40,667 --> 00:12:43,100 Get some onions, garlic, tomato paste, and some 371 00:12:43,267 --> 00:12:46,067 Calabrian chilies, some cream, and some vodka. 372 00:12:46,234 --> 00:12:47,501 Ooh, do I see bacon there? 373 00:12:47,667 --> 00:12:48,701 [Tucker] Kind of, it's guanciale. 374 00:12:48,868 --> 00:12:51,100 -The Italians' answer to bacon. -Oh, great. 375 00:12:51,267 --> 00:12:53,367 What word did she just say? 376 00:12:53,534 --> 00:12:55,868 [Tiffani] Guanciale is the jowl of a pig that's cured. 377 00:12:56,033 --> 00:12:57,901 -Ooh, I'll take it. -[Tiffani] Yeah. 378 00:12:58,067 --> 00:13:00,100 Bobby, are you adding meat to your pasta? 379 00:13:00,267 --> 00:13:02,667 No, I'm not, there's typically not really meat in this pasta. 380 00:13:02,834 --> 00:13:04,601 I mean, I guess you can do whatever you want. 381 00:13:04,767 --> 00:13:07,567 My vodka sauce is not classic, but when you're adding 382 00:13:07,734 --> 00:13:09,801 guanciale, you get crunch, you get flavor. 383 00:13:09,968 --> 00:13:12,400 So, guanciale is rendered. I add in my tomato paste, 384 00:13:12,567 --> 00:13:13,601 flambé your vodka. 385 00:13:13,767 --> 00:13:15,968 [audience cheers] 386 00:13:16,133 --> 00:13:18,601 Hit it with some cream. Got that chili flake in there. 387 00:13:18,767 --> 00:13:21,100 I'm feeling pretty confident because Bobby's is not gonna 388 00:13:21,267 --> 00:13:22,400 have my spice kick. 389 00:13:22,567 --> 00:13:24,868 [Tiffani] 31 minutes. 390 00:13:25,033 --> 00:13:27,067 [Bobby] I'm gonna make farfalle, which are like butterflies. 391 00:13:27,234 --> 00:13:28,767 The only thing I am worried about is not having 392 00:13:28,934 --> 00:13:30,234 a chance to dry out. 393 00:13:30,234 --> 00:13:32,367 And so there's a chance they'll just kind of like pop open. 394 00:13:32,534 --> 00:13:33,667 What do we got going on over here? 395 00:13:33,834 --> 00:13:35,601 Farfalle. 396 00:13:35,767 --> 00:13:37,367 -Where's your pasta roller? -[Bobby] Right here. 397 00:13:39,267 --> 00:13:41,100 [woman screams] OK. 398 00:13:41,267 --> 00:13:43,667 -[audience member] Ooh! -[woman] Whoo-whoo! 399 00:13:43,834 --> 00:13:46,167 You're thirsty, that's for you. 400 00:13:46,334 --> 00:13:48,267 Just gonna take the rest of the water. 401 00:13:48,434 --> 00:13:49,968 -All right, cool. -[Tiffani] All right, good luck. 402 00:13:50,133 --> 00:13:53,367 Bobby, do you feel sad that you created an entire show 403 00:13:53,534 --> 00:13:55,300 around people rooting against you? 404 00:13:55,467 --> 00:13:57,367 -It's a lot of therapy. -Oh! 405 00:13:57,534 --> 00:13:59,467 [all laugh] 406 00:14:01,200 --> 00:14:02,400 [Amber] 25 minutes to go. 407 00:14:02,567 --> 00:14:03,901 [Tiffani] Tucker is rolling pasta, 408 00:14:04,067 --> 00:14:05,567 which timing-wise is great. 409 00:14:05,734 --> 00:14:07,167 Tucker got this on lock. 410 00:14:08,501 --> 00:14:10,367 -Tucker! -[Tucker] Hey. 411 00:14:10,534 --> 00:14:12,000 [Tiffani] So, you're making your own pasta. 412 00:14:12,167 --> 00:14:14,868 These are called sorpresine, or little surprises. 413 00:14:15,033 --> 00:14:16,033 -I'm right here. -Oh, my God, hi. 414 00:14:16,033 --> 00:14:17,300 I'm your little surprise. I'm right here. 415 00:14:17,467 --> 00:14:18,367 Surprise! Oh, my God! 416 00:14:18,534 --> 00:14:19,701 Oh, my God! 417 00:14:19,868 --> 00:14:22,067 It feels like a filled pasta, and then it's not. 418 00:14:22,234 --> 00:14:23,767 It's, like, almost tortellini-like. 419 00:14:23,934 --> 00:14:25,100 So, you have to pinch the corners, 420 00:14:25,267 --> 00:14:26,200 tuck the other sides. 421 00:14:26,367 --> 00:14:27,667 I feel really good about this. 422 00:14:29,400 --> 00:14:30,801 -Hey, Bobby. -Yes? 423 00:14:30,968 --> 00:14:34,267 Hey, sweet Bobby Flay. Little baby Bobby. 424 00:14:34,434 --> 00:14:37,000 Uh, Bobster. Hey, rock Bobster. 425 00:14:37,167 --> 00:14:39,267 I feel like you have time to make martinis. 426 00:14:39,434 --> 00:14:40,501 [audience laughs] 427 00:14:40,501 --> 00:14:41,868 [Bobby] I'm gonna make a little garlic bread. 428 00:14:42,033 --> 00:14:43,167 I heard no one likes garlic bread 429 00:14:43,334 --> 00:14:44,367 and everyone likes martinis. 430 00:14:45,968 --> 00:14:48,601 Garlic bread? That's a big ol' plus. 431 00:14:48,767 --> 00:14:51,901 [Tiffani] Or we're just hoping for, like, him to be focused 432 00:14:52,067 --> 00:14:55,167 on one too many things. 16 minutes-a! 433 00:14:56,267 --> 00:14:57,667 -[Amber] Hey, Tucker. -[Tucker] Hey. 434 00:14:57,834 --> 00:15:00,701 I'm gonna give you two lies and a truth about Bobby Flay. 435 00:15:00,868 --> 00:15:02,100 -[Tucker] All right. -I love this. 436 00:15:02,267 --> 00:15:03,901 [Amber] I want you to tell me which one is true. 437 00:15:04,067 --> 00:15:07,767 OK, first up, for Christmas as a kid, Bobby asked for 438 00:15:07,934 --> 00:15:09,901 an Easy-Bake Oven. -Aw. 439 00:15:10,067 --> 00:15:13,567 Bobby's first job ever was The Cheesecake Factory. 440 00:15:15,167 --> 00:15:17,100 Bobby has a horse named 441 00:15:17,267 --> 00:15:19,000 Hoof Hearted. 442 00:15:20,667 --> 00:15:23,367 -Gotta be Easy-Bake Oven. -Easy-Bake Oven is correct! 443 00:15:23,534 --> 00:15:26,100 -[Tucker] For sure, for sure. -[audience cheers] 444 00:15:26,267 --> 00:15:27,701 Now I'm gonna get started on this beautiful 445 00:15:27,868 --> 00:15:29,100 mascarpone espuma. 446 00:15:29,100 --> 00:15:31,367 It's gonna be that nice cooling effect for my very spicy 447 00:15:31,534 --> 00:15:32,868 Calabrese vodka sauce. 448 00:15:33,033 --> 00:15:35,100 We're getting our mascarpone in a pan, loosening it with some 449 00:15:35,267 --> 00:15:37,767 heavy cream, and then loading it into my ISI, 450 00:15:37,934 --> 00:15:39,300 charging it a couple times. 451 00:15:39,467 --> 00:15:40,901 Whoa, what's in that? 452 00:15:41,067 --> 00:15:42,200 -Foam. -Yeah! 453 00:15:43,968 --> 00:15:45,100 -There you go! -I got you! 454 00:15:45,267 --> 00:15:46,334 Foam. 455 00:15:46,334 --> 00:15:49,367 -Oh, my God, we got our foam! -[both] Cheers! 456 00:15:51,100 --> 00:15:53,601 -OK, cheese foam. -Oh, my poor Bobbert. 457 00:15:53,767 --> 00:15:56,467 -What's going on over there? -Worry about yourself. 458 00:15:56,634 --> 00:15:57,901 Do you wanna go martini hunting? 459 00:15:58,067 --> 00:15:59,000 Yay! 460 00:15:59,167 --> 00:16:01,300 [jazz music plays] 461 00:16:03,767 --> 00:16:04,767 Oh, my God! 462 00:16:06,200 --> 00:16:07,334 You want a martini? 463 00:16:07,334 --> 00:16:09,267 We've, like, asked you so many times for a martini. 464 00:16:09,434 --> 00:16:11,567 And we've been nothing but mean to you. 465 00:16:12,567 --> 00:16:13,901 ♪ [indistinct lyrics] ♪ 466 00:16:14,067 --> 00:16:15,767 -[both squeal] -[Tiffani] Yes! 467 00:16:15,934 --> 00:16:18,767 Yes, yes, yes, yes, yes, yes! 468 00:16:19,801 --> 00:16:21,667 Yes! 469 00:16:21,834 --> 00:16:23,868 -Cheers. -[squeals] 470 00:16:24,033 --> 00:16:25,767 I hope you win battle of garlic bread, 471 00:16:25,934 --> 00:16:26,868 'cause that's all you got going on. 472 00:16:30,767 --> 00:16:33,767 I drop my pasta in the water, and I notice that the farfalle 473 00:16:33,934 --> 00:16:35,601 are not holding together. 474 00:16:35,767 --> 00:16:38,767 The bow tie is becoming squares of pasta. 475 00:16:38,934 --> 00:16:40,300 [Tiffani] Four and a half-ish minutes left, 476 00:16:40,467 --> 00:16:41,767 and Bobby's pasta has fallen apart. 477 00:16:41,934 --> 00:16:43,367 -A scandal. -I know. 478 00:16:44,367 --> 00:16:46,868 [Tucker] I bust one of the sorpresines out of my boiling water, 479 00:16:47,033 --> 00:16:50,167 and it's perfect texture. She's holding the shape. 480 00:16:50,334 --> 00:16:51,467 I am so stoked with this. 481 00:16:54,868 --> 00:16:56,267 I'm scared for Bobbert. 482 00:16:56,434 --> 00:16:57,701 [Bobby] I'm running out of time. 483 00:16:57,701 --> 00:17:00,467 I'm worried about this stupid bread that I wanted to cook. 484 00:17:00,634 --> 00:17:03,267 I'm putting myself in a bad place, because I just gave 485 00:17:03,434 --> 00:17:05,167 myself too much to do at the end. 486 00:17:05,334 --> 00:17:07,067 At this point, I'm serving this pasta no matter what, 487 00:17:07,234 --> 00:17:08,300 'cause that's what I have. 488 00:17:08,300 --> 00:17:11,167 One minute and thirty seconds to pasta glory. 489 00:17:11,334 --> 00:17:13,000 [Bobby] I add Parmigiano Reggiano cheese. 490 00:17:14,067 --> 00:17:15,667 [Tucker] The espuma has to go at the base of the plate. 491 00:17:15,834 --> 00:17:17,267 I add my pasta. 492 00:17:17,434 --> 00:17:19,567 -[Bobby] Time. -[Amber] 55 seconds left. 493 00:17:21,067 --> 00:17:23,100 [Bobby] I plate my pasta. 494 00:17:23,267 --> 00:17:24,567 I take my garlic bread out of the oven. 495 00:17:24,734 --> 00:17:28,567 Oh, yeah! Garlic bread on the floor! 496 00:17:28,734 --> 00:17:30,801 [Bobby] Slather it with the garlic butter. 497 00:17:30,968 --> 00:17:32,667 -[all] Ten... -[Tucker] Add the crispy guanciale. 498 00:17:32,834 --> 00:17:35,767 ...eight, seven, six, 499 00:17:35,934 --> 00:17:40,767 five, four, three, two, one. 500 00:17:40,934 --> 00:17:42,400 [audience cheers] 501 00:17:42,567 --> 00:17:43,901 You didn't get a piece of garlic bread. 502 00:17:45,300 --> 00:17:47,467 I'm not gonna serve the bread just 'cause I didn't get all 503 00:17:47,634 --> 00:17:48,767 the plates done. 504 00:17:48,934 --> 00:17:50,167 Nice work, Chef. 505 00:17:50,334 --> 00:17:51,300 -Good job. -That was good. 506 00:17:51,467 --> 00:17:52,567 -Thank you. -Beautiful job. 507 00:17:52,734 --> 00:17:53,701 I am disappointed, 508 00:17:53,701 --> 00:17:55,167 'cause I could have done so much better. 509 00:17:55,334 --> 00:17:57,567 Tucker's dish is very beautiful, but we'll see. 510 00:17:57,734 --> 00:17:59,067 Yes, Tucker! 511 00:18:01,601 --> 00:18:02,667 [Tiffani] Bobby, Tucker, congratulations on 512 00:18:02,834 --> 00:18:04,267 pasta alla vodka. -Thank you. 513 00:18:04,434 --> 00:18:06,901 Now it's time to meet our judges. 514 00:18:07,067 --> 00:18:10,467 First up, chef and partner of Barano Restaurant, 515 00:18:10,634 --> 00:18:11,968 Albert DiMeglio. 516 00:18:12,133 --> 00:18:14,367 Founder and culinary director of The Lineup Dinner, 517 00:18:14,534 --> 00:18:15,767 Elena Besser. 518 00:18:15,934 --> 00:18:18,100 Chef and founder of Hearth Restaurant 519 00:18:18,267 --> 00:18:21,901 and Brodo Broth Company, Marco Canora. 520 00:18:22,067 --> 00:18:24,167 [audience cheers] 521 00:18:24,334 --> 00:18:27,400 OK, judges, please try the first pasta alla vodka 522 00:18:27,567 --> 00:18:28,400 in front of you. 523 00:18:28,567 --> 00:18:30,501 ♪♪ 524 00:18:33,767 --> 00:18:36,300 What a gorgeous plate of pasta. 525 00:18:36,467 --> 00:18:40,701 The cook on it is stunning, and I love a little bacon. 526 00:18:40,868 --> 00:18:42,767 The sorpresine shape is an amazing pasta. 527 00:18:42,934 --> 00:18:43,868 It has all those nooks 528 00:18:44,033 --> 00:18:45,334 and crannies to get the vodka sauce. 529 00:18:45,501 --> 00:18:49,000 However, I feel like the amount of heat is a little too much 530 00:18:49,167 --> 00:18:50,801 and takes over everything. 531 00:18:50,968 --> 00:18:54,167 It's nicely al dente, but it is extremely spicy 532 00:18:54,334 --> 00:18:55,300 for me. -Spicy, yeah. 533 00:18:55,467 --> 00:18:57,000 Spicy. 534 00:18:57,167 --> 00:19:00,667 This was intended to be spicy, so that's why you had espuma 535 00:19:00,834 --> 00:19:01,934 to cool it down, girl. 536 00:19:01,934 --> 00:19:04,968 Please try your second bowl of pasta alla vodka. 537 00:19:05,133 --> 00:19:07,067 ♪♪ 538 00:19:12,968 --> 00:19:15,567 This pasta is like a big bowl of comfort, but I think trying 539 00:19:15,734 --> 00:19:16,801 to figure out what the shape is, 540 00:19:16,968 --> 00:19:19,000 it kinda got stuck all together. 541 00:19:19,167 --> 00:19:22,167 Yeah, it's a little over on the cook, but really 542 00:19:22,334 --> 00:19:23,200 delicious pasta. 543 00:19:23,367 --> 00:19:24,868 I would eat this again and again. 544 00:19:25,033 --> 00:19:27,868 There is so much power in keeping it simple. 545 00:19:28,033 --> 00:19:29,767 [Marco] I do think it's a little over sauced, 546 00:19:29,934 --> 00:19:32,767 but I very much appreciate the depth of flavor 547 00:19:32,934 --> 00:19:34,667 and the soulfulness in this pasta. 548 00:19:36,100 --> 00:19:37,667 [Tucker] I guess I'm a little concerned that they think 549 00:19:37,834 --> 00:19:39,300 my dish is too spicy. 550 00:19:39,467 --> 00:19:41,467 I'm full of bold flavors, and I would make it exactly 551 00:19:41,634 --> 00:19:42,801 the same again. 552 00:19:45,267 --> 00:19:46,968 And the winner is... 553 00:19:47,133 --> 00:19:49,067 [music plays] 554 00:19:52,267 --> 00:19:53,501 Chef Bobby Flay. 555 00:19:53,667 --> 00:19:55,567 [audience cheers] 556 00:20:02,267 --> 00:20:05,801 This dish was just everything pasta alla vodka should be, 557 00:20:05,968 --> 00:20:07,367 besides the shape. 558 00:20:07,534 --> 00:20:11,267 But it's so delicious, and the only thing was 559 00:20:11,434 --> 00:20:14,467 the extreme heat, and we really couldn't enjoy the flavors that 560 00:20:14,634 --> 00:20:17,467 you worked so hard to get -- but you should be proud. 561 00:20:17,634 --> 00:20:18,567 Thanks, Chef. 562 00:20:20,000 --> 00:20:21,033 Thanks for having me, Chef. 563 00:20:22,167 --> 00:20:23,767 I proved that I've got skill, I've got talent, 564 00:20:23,934 --> 00:20:25,267 I've got flavor. 565 00:20:25,434 --> 00:20:26,801 I made Nonna proud, and that's the most 566 00:20:26,968 --> 00:20:27,868 important part. 567 00:20:28,033 --> 00:20:30,167 -My streak is broken. -That's right. 568 00:20:30,334 --> 00:20:31,267 I don't wanna talk about it. 569 00:20:32,200 --> 00:20:33,367 [audience laughs] 570 00:20:33,534 --> 00:20:35,767 Bobby? You owe Tiffani an apology. 571 00:20:35,934 --> 00:20:39,667 You broke her streak. You hurt her feelings. 572 00:20:39,834 --> 00:20:41,901 We didn't come here to be treated like this. 573 00:20:42,067 --> 00:20:44,501 -Congratulations, Bobby Flay. -Oh, it pains you. 574 00:20:46,167 --> 00:20:48,267 We will never be back until next time. 575 00:20:48,434 --> 00:20:49,901 -Ever. -Never. 576 00:20:50,067 --> 00:20:52,000 -Not until the very next time. -Never -- next time. 577 00:20:54,167 --> 00:20:56,100 Whoa, I guess I'm the boss of the sauce. 578 00:20:56,267 --> 00:20:57,167 That isn't water. 579 00:20:57,334 --> 00:20:59,200 [audience cheers]