Bobby's Triple Threat (2022) Season 4 Episode 2

Reality Focus America

Bobby's Triple Threat (2022) Season 4 Episode 2  #RealityFocusAmerica

Transcript

00:00I'm Bobby Flay.

00:03I've spent my entire career competing at the highest level.

00:07Today starts a new chapter.

00:10I've created the toughest culinary competition yet.

00:13I've handpicked three extraordinary chefs to become my triple threat.

00:18They got the call, now they feel the heat.

00:21Brooke Williamson is on the team for her competitive fire.

00:24Her California cuisine is packed with fresh flavor.

00:28Michael Voltaggio is a magician in the kitchen.

00:31He got the call for his gutsy modern edge.

00:34And Aisha Nurjaya rounds out the squad with her global flavors and that New York City punch.

00:45Each night, one world-class chef must make it past all three of my titans

00:50if they want to take home $25,000 in cold, hard cash.

00:55Think I'm hard to beat?

00:58Wait till you get a taste of my triple threat.

01:06Look at this impressive crowd.

01:08Who's ready for another explosive competition?

01:10It's time for Triple Threat.

01:12Yeah!

01:14Tonight, I've invited an absolute powerhouse to my secret kitchen.

01:18As you know, if the chef has the password to get through that door,

01:21they also have the drive to take down the titans.

01:24I'm not sure what to expect today.

01:25There is a bit of a buzz in the air today.

01:27It feels a little bit like...

01:28Buzzy?

01:29Buzzy.

01:31I'm bringing in a chef who's been making shockwaves in the kitchen for over 20 years.

01:36Love, I tell him that it's my turn to see me coming through.

01:40A renowned chef, restaurateur, and seasoned competitor,

01:43his take on progressive American cooking has earned multiple James Beard nominations

01:48and three-star reviews.

01:50He's competed on two seasons of Tournament of Champions

01:53and three seasons of Top Chef.

01:56Is it your brother?

01:58Is it my brother?

02:00No.

02:02In fact, one of you three share a very long history of competition with him.

02:06Holy.

02:07And an even longer personal history.

02:09Shut up.

02:10No way.

02:11Any guesses, Brooke?

02:12Oh, my God.

02:13You brought his brother?

02:14That is up.

02:15That's so up.

02:16You ain't ready for what's coming, so my team, we finna ride.

02:20That's worth tequila.

02:22Oh.

02:23Yeah.

02:24I was just texting him last night.

02:25He didn't say a word to me.

02:27Of course he didn't.

02:28Titans, the chef you'll all be battling is...

02:31Brian Voltaggio.

02:32Oh, my God.

02:37Oh.

02:41Are you so mad?

02:42I'm shocked.

02:44This is amazing.

02:45I feel like I just got punked.

02:47Like, I'm in the...

02:48What is it?

02:49The Joe Schmo Show or whatever it is?

02:50Like, where everyone's making a show about me and I have no idea.

02:54I've never seen him rattle like this ever.

02:56Do you guys like to compete against each other?

02:58Not... no.

02:59We're business partners.

03:00Why would we do that?

03:01Well, they have.

03:03You guys competed against each other on Top Chef.

03:05We've done this before.

03:06Yeah, when we were children.

03:08I'm a little shocked that he made the decision to come here.

03:10We haven't competed against each other at this serious of a level since Top Chef.

03:17And that was emotional.

03:21It was hard.

03:22I ended up winning.

03:24But from there, we became business partners, best friends.

03:26It's good to see you.

03:27I missed you.

03:28That's why I came.

03:29Yeah.

03:30Brian is an incredible chef.

03:31But at the end of the day, I really believe that there's a grudge that he can't let go.

03:35And what better way to do it than right here on Triple Threat.

03:38All right, Brian.

03:39Well, I know you have the skills, the expertise to take these guys down.

03:43But I will tell you that Triple Threat is a very, very tough competition.

03:46I know.

03:47If you can outcook the Titans, you'll walk away with $25,000.

03:51Not bad.

03:52Of course, you'll be welcome back here any time.

03:55Maybe.

03:57Now he's getting excited.

03:58He's starting to smile.

03:59Yeah.

04:00And this just wasn't what I thought I was coming to work to do today.

04:03Let me give you the rules.

04:04Okay.

04:05So you can score three head-to-head rounds.

04:06There'll be a blind tasting for each round and one single judge for the night.

04:10Okay.

04:11Round one and round two, I choose the two ingredients and you choose the Titans.

04:14You can score up to 10 points in each of these rounds.

04:17But in round three, you choose the two ingredients and then you go against the last Titan standing.

04:22Round three is worth double the points.

04:24Whoever gets the most points at the end of the night wins.

04:27It's that simple.

04:28All right, let's get to it.

04:29For round one, you have 45 minutes on the clock to make two distinctly different dishes using pork tenderloin and bourbon.

04:38Okay.

04:39I feel like you might like these ingredients.

04:41Maybe.

04:43All right, Brian, which Titan would you like to go up against in round one?

04:49Round one.

04:50Brooke.

04:53Any reason why Brooke got the first nod here?

04:56I might have a strategy for somebody on the couch.

04:58Oh, okay.

04:59See you in the third round.

05:01I ain't afraid of you.

05:04Okay.

05:0545 minutes on the clock and your time starts now.

05:09I don't even know who to cheer for right now.

05:13Let's go, Brooke!

05:17I love Michael and Brian.

05:18I do a lot of events.

05:19I travel with them a lot.

05:20I actually feel like they're adopted little sister, even though I'm technically older than Michael.

05:25Brooke, are you happy to see me?

05:26I'm so happy to see you.

05:28No, you're not.

05:30Brian cooks from this place of sound technique, but also relatability, which is how I aspire to cook.

05:38What am I making?

05:39He's very even keeled, but what happens in his brain is magical.

05:44Brooke, I'm gonna need a lot of points for round three.

05:47That out of the gate lead against our competitor has never been more important.

05:52I actually love pork tenderloin.

05:53Basically the filet mignon of pork, but I don't think it's easy to showcase the bourbon.

05:57I mean, that's the thing about the alcohol component.

05:59It's really hard to make it forward.

06:01Right now, you're watching your best friend and your brother.

06:04Yeah.

06:05Who are you cheering for?

06:06I am having an emotional tug of war right now, but at the end of the day, I'm gonna stick with my titans,

06:10and when it's time for business, it's time for business.

06:12Brian's here for revenge.

06:14He hasn't beaten me before.

06:15Really?

06:16Never.

06:17Michael's beat me in just about every competition we've ever done.

06:22So there's nothing more that I'd want to do than beat him in his own game.

06:26To be able to show Michael he's not the only titan in the family.

06:28Brian, are you grinding pork?

06:30Yes.

06:31I am.

06:32You know there's ground pork in the fridge, chef.

06:33I want to use the pork tenderloin.

06:35He wants to use the pork tenderloin.

06:37He doesn't want any fat in his ground meat.

06:39I have fat.

06:40Don't worry about that.

06:41I've known Brooke for years.

06:42Brooke definitely feels like a sister.

06:44You know, she's the fourth voltaggio.

06:46She's probably one of the toughest competitors I've ever seen.

06:49If I can go in and get a win right off the bat,

06:51it might make somebody else on the couch a little bit nervous.

06:54Is he making dumplings?

06:55I have no idea what he's doing right now.

06:57Pork tenderloin tends to be a little lean,

06:59but I'm adding the bacon to give it some richness.

07:02What's up, chef?

07:03What's going on, chef?

07:04Your brother's freaking out on the sofa over there.

07:05Oh, my gosh.

07:06You cannot believe you kept this a secret.

07:08Are you making dumplings?

07:09Yeah, I'm gonna make dumplings with pork and shrimp.

07:10I'm gonna add bourbon into the mix,

07:12serve them with a broth with coconut.

07:15Uh, guguchang, ginger.

07:16All right, good luck.

07:18I need it.

07:19I would've never thought dumplings.

07:20I think the dumpling dish is risky.

07:21I mean, how do you tie bourbon and pork together in a dumpling dish?

07:24Bourbon, shrimp, pork, ginger pairs really well together.

07:27He looks very well acclimated to our kitchen.

07:29I've never seen him like this.

07:30He looks like a monster right now, like he's possessed.

07:33I'm a warrior!

07:34I really relate to Brian's approach to cooking.

07:37It's really sort of based on fundamentals and foundations.

07:40Very versed in the mid-Atlantic.

07:42He cooks the things you want to eat.

07:44He's had a very long career of opening restaurants,

07:46and he does a lot of them with his brother.

07:48They have the Voltaggio Brothers Steakhouse, Y.O. Tavern.

07:51He's been nominated for two James Beard Awards,

07:54so he's definitely gonna be tough to beat.

07:57Hi, Chef Brooke.

07:58Hi!

07:59How do you feel about going against Brian?

08:00I know you're very fond of Brian.

08:02I'm very fond of Brian.

08:03I think he's brilliant.

08:04Mm-hmm.

08:05What are you making?

08:06I'm making pork schnitzel and bourbon mushroom sauce.

08:09Okay.

08:10There's some porcini mushroom powder.

08:12I'm gonna add that into my dredge for the pork schnitzel.

08:15Then for my schnitzel sauce, I add some cremini mushrooms,

08:19and then the bourbon.

08:24And leave all of that concentrated bourbon flavor in the sauce.

08:28And then I'm gonna make a spice-rubbed tenderloin.

08:31What are the onions for?

08:32Um, that's gonna be my caramelized onion bourbon barbecue sauce.

08:36I'm gonna deglaze that pan with lots of bourbon.

08:39Brooke's gonna nail this part.

08:40I see a lot of flavor going on there.

08:42I will be undefeated.

08:44You know, Brooke is really known for her California cuisine,

08:46but this season, it seems like she's going in a,

08:48I would say, a more bolder, spice-flavored direction.

08:52She's tenacious, you know, she's feisty,

08:54and she's really evolving.

08:56I will be undefeated.

08:59Did Mom know you were here?

09:01Did Mom know you were here?

09:02I don't know how to answer that.

09:03Yes.

09:04I'll never trust him again.

09:05My mom does know 100%.

09:07The entire family kept us a secret.

09:09And now I feel, like, really dirty about it.

09:11I don't know, for some reason.

09:12Is anyone in the audience looking for a new family member?

09:15Because I'm available.

09:1620 minutes to go.

09:17Goes fast, huh?

09:18Yeah.

09:19Let the talking begin.

09:21Today is the Michael and Brian show.

09:23Welcome to it.

09:24This is season one.

09:25First cook of the day.

09:27It's called Poke the Bear.

09:29Who gets bit first?

09:30We'll find out.

09:31For my second dish, I'm making a pork tenderloin

09:34in the style of Steak Diane with a bourbon green peppercorn jus.

09:38The green peppercorns are going to add, like, brightness to the sauce.

09:41Steak Diane sauce has, classically, cognac.

09:43In this case, I'm using bourbon.

09:46I do need to be conscious of the amount of bourbon that I'm using.

09:49I don't want the bourbon to be too overpowering in the sauce.

09:51Next, I'm going to boil the dumplings lightly first,

09:53and then I'm going to brown them.

09:5610 minutes to go.

09:57So I'm going to start on my pork tenderloin rub.

10:00I have sweet paprika, chili de arbol, some garlic powder.

10:03I'm going to roast those until they are medium rare.

10:06Brooke, what's the batter?

10:08Bourbon tempura batter for onion rings.

10:10Oh, really?

10:11Yes, I usually use vodka in onion rings.

10:14Will bourbon work?

10:15Yeah, totally.

10:16Using a high-proof alcohol in a tempura batter

10:19actually helps to crisp up the exterior.

10:22I use vodka usually because vodka has no flavor,

10:25but here I want to taste the bourbon.

10:30Next, let's start on my grits.

10:31So what I'm going to do, though, is a great fresh corn into it.

10:34How's it going?

10:35So my takis are here.

10:36I'm pressing and roasting, got my grits on.

10:38Sauce is done for dumplings, dumplings for cooking.

10:40Oh, cool.

10:41I don't know. I'm getting there.

10:42I love the way that your brother's cooking those mushrooms

10:43with the weight down on it.

10:45Get those crispy edges, little stuff on the inside.

10:47I have things that I want to say to him

10:48that he should do right now, and I'm not going to.

10:51Like, I think he should glaze those mushrooms in bourbon.

10:53Bourbon, yeah.

10:54So the bourbon and the dumplings is in the mix?

10:56Yeah, it's in the mix.

10:57Not in the sauce?

10:58Not in the sauce.

10:59Okay.

11:00The judge is going to be looking for the bourbon.

11:01Mm-hmm.

11:02Time?

11:03Six minutes.

11:04Oh, .

11:07Uh, I need a medic.

11:09Oh.

11:10He cut himself?

11:11Yeah, I stuck my finger into the knife block.

11:13Ruh-roh.

11:14Can't feel bad, is it?

11:16Uh, I'll need it.

11:17I'll need it taped up.

11:19Let's do it fast.

11:20Point right to the heel of the knife.

11:22He's not going to be able to play it.

11:23His hand's really bleeding.

11:24Tape it up, tape it up, tape it up, tape it up, tape it up.

11:26I know, I know, I know, I know.

11:28Catch that real tighter.

11:30Yeah, yeah, yeah.

11:36He must have really cut himself.

11:40I'm going to have to, like, go with, like, tape.

11:41Yep.

11:42Lots of it.

11:43You okay, Brian?

11:44Yeah, yeah, yeah.

11:45I'll make it.

11:46Mommy, Brian got a boo-boo.

11:49Brooke, how you doing?

11:50Good.

11:51For my schnitzel, I'm frying my pork.

11:54They're nice golden brown.

11:55That looks good.

11:56Two minutes, guys.

11:57So to plate the pork, Diane, put a nice spoonful of the corn porridge.

12:01Then I take two medallions of the pork,

12:03and then spoon a generous amount of sauce around the dish.

12:06To start plating my pork tenderloin dish,

12:08I'm going to start with that caramelized onion barbecue sauce.

12:12And then I put my medallion of spice-rubbed pork tenderloin.

12:16Where are my onion rings?

12:18Right there.

12:19And, of course, those onion rings.

12:21So to plate the dumplings, I place two of them

12:24in the center of the plate, glaze them with more of the sauce over the top.

12:2730 seconds.

12:28For my schnitzel dish, I'm taking my mushroom bourbon sauce.

12:33Schnitzel goes right on top of that.

12:3510, 9, 8, 7, 6, 5, 4, 3, 2, 1.

12:45Good job.

12:49Let's work, chef.

12:50These dishes 100% represent me.

12:53I think they look delicious.

12:54I got beat up a little bit during the cook, but, you know,

12:57I'm pretty proud with what I accomplished.

12:59Oh, wow.

13:00Are you okay?

13:01Are you okay?

13:02Yeah, I'm going to live.

13:03We've decided we're just going to throw this finger away.

13:05So he's just going to cut it right here,

13:06and he's going to fall in the trash can.

13:08This looks like stitches to me, brother.

13:10Is it deep?

13:13Yes, sir, it is.

13:18Okay, chefs, this is shaping up to be an epic battle.

13:20I just don't know how to feel today.

13:22I know.

13:23It's so hard.

13:24I know.

13:25It's now time to determine who's going to take the lead.

13:28The judge who will be making that call is a talented chef,

13:31restaurateur, and cookbook author.

13:33He's trained in Italian cooking, refined French American,

13:36and seafood.

13:37Now, his spin on Israeli cuisine has taken the U.S. by storm,

13:42earning him an astounding five James Beard award wins.

13:48His many successful businesses and restaurants include

13:51Goldie, Zahav, and Laser Wolf,

13:54which the New York Times just listed as one of the top 50 most

13:57exciting restaurants in the country.

13:59Please welcome Chef Michael Salomonov.

14:04What's up, Chef?

14:06Chef Michael's a legend.

14:07I've only maybe met him once or twice,

14:10but I know all about him.

14:11I know about his restaurants.

14:12I know about his food.

14:13I know about the style that he cooks.

14:14I mean, I've looked up to Chef Michael for years.

14:17Hey, everybody.

14:18Hi, Chef.

14:19Nice suit.

14:20Thanks so much.

14:21I've got to go get like a rental or something coming on the

14:23show with you, you know?

14:24I mean, Michael, you've had so much success.

14:26Everybody loves your food.

14:27When you're looking at a successful dish,

14:29what's important to you?

14:30I think there are all these like factors.

14:32You want like execution to be great.

14:34You want the seasoning, the texture, all that.

14:36But really, I think the older I get, the more I just want

14:39an emotional reaction.

14:41I just want to walk away from something with feeling.

14:44I love it.

14:45Yeah.

14:46All right, let's start.

14:47Our two chefs were asked to create two dishes

14:50using pork tenderloin and bourbon.

14:53Let's start with Chef A.

14:57So dish one is porcini crusted pork schnitzel

15:01with a mushroom bourbon sauce.

15:03You know, I'm a big fan of schnitzel.

15:06So whenever my dad would have to make my school lunches,

15:09it would be cold schnitzel.

15:10So you're evoking emotion immediately.

15:12Immediately.

15:13This is cooked very, very nicely.

15:15The bourbon is nice and mellow and balanced.

15:17I do feel pretty emotional about this dish.

15:20As a chef, if you can evoke emotion,

15:23it is the highest compliment.

15:25Let's move on to the second dish.

15:26All right.

15:27Here you have a spice rub pork tenderloin,

15:29caramelized onion bourbon barbecue sauce,

15:31and bourbon tempura onion rings.

15:33Onion rings on everything.

15:35It's a really good idea.

15:36What this is doing for me, sort of nostalgic-wise,

15:39is fantastic.

15:40And again, like this pork is cooked perfectly.

15:43Mm-hmm.

15:44But bourbon and onions, really kind of sweet.

15:47And like a little bit of acidity, I think,

15:49would have really made it pop.

15:51Let's move on to Chef B.

15:53Dish number one.

15:54Here we have pork and shrimp dumplings,

15:56coconut gojijang broth, fresh herbs, and lime.

15:59They're really fun to eat.

16:02And this is like really, really well-made technically.

16:04Pork filling is great.

16:05I would say that if we're talking about bourbon here,

16:08I'd say the presence of bourbon is pretty mellow.

16:10Yeah.

16:14Dish two is a pork tenderloin in the style of Diane.

16:18Bourbon, green peppercorn jus,

16:20over corn grits and maitake mushrooms.

16:22The pork is cooked really well.

16:23That crust, that like buttery, basti vibe is awesome.

16:27I would say that the brine and that sort of acidity

16:30from the peppercorns is definitely like masking

16:33a little bit of the bourbon.

16:34Mm-hmm.

16:35Okay, Michael, one through ten,

16:37please rate the chef's dishes.

16:39I'm definitely worried about the bourbon.

16:41And, you know, I have to admit I was cautious with it

16:44because it's an overpowering flavor.

16:46Chef A was our titan, Brooke.

16:49Brooke, you received a total of nine for your dishes.

16:54Thank you, Chef.

16:55Congratulations.

16:56Yeah, Brooke.

17:00There was a lot of emotion that it evoked with me.

17:03The bourbon and the pork were definitely present,

17:06and they were just really well-rounded.

17:08Thank you. Appreciate it.

17:10So that means that Chef B is obviously

17:13Brian.

17:14Brian, your dishes received a total of seven points.

17:19I thought I did a little bit better than that.

17:21You know, that's definitely not what I wanted to see.

17:24Some ground to make up.

17:25I think that the bourbon's a little bit too in the background,

17:29but those dishes on their own I think were excellent.

17:33You've now heard what Michael has to say,

17:35so as we like to say, cook on.

17:38All right, Michael, thanks so much.

17:39We'll see you back here for the next round.

17:40Okay. Thank you.

17:43All right, Brooke, congratulations. How are you feeling?

17:46I'm happy with my performance,

17:48but we as a team have a long road ahead of us with this guy.

17:51I'm already two points behind.

17:52This is definitely not a position I want to be in.

17:54This is going to be a tough battle.

17:56Round two is the same rules as round one.

17:59You need to make two distinctly different dishes using

18:02eggs and boucheron cheese.

18:05Eggs and boucheron.

18:09Brian, how do you feel about these ingredients?

18:11I feel good.

18:12I mean, eggs, you can do tons of stuff with.

18:14Boucheron cheese, beautiful.

18:15Which Titan will you take on in round two?

18:21Michael, you can wait on the bench.

18:23Ayesha, we'll do this round.

18:25Ayesha, how do you feel?

18:26Are you an egg person?

18:27All the way.

18:28You know, these are very simple, straightforward ingredients,

18:31but they're kind of hard to make them both stars.

18:33You've each got 45 minutes, and your time starts now.

18:37Let's go.

18:38Let's go.

18:44It's a goat cheese, right?

18:45Goat cheese, yeah.

18:46Oh, it is goat?

18:47Yeah.

18:48Boucheron goat cheese, it's a firm cheese,

18:49but it definitely has some, like,

18:51some gooeyness to it in the best way.

18:53Brian, how are you feeling?

18:55Uh, feeling good.

18:56Yeah?

18:57Eggs and boucherons in your wheelhouse?

19:00Uh, yes.

19:01Good.

19:02I think.

19:03I hope.

19:04I'm sure it is.

19:05Brian Voltaggio's down by two.

19:06Brian needs to get a couple of his points back,

19:08so he has a chance to beat his brother in the third round.

19:10I got a lot of ground to make up.

19:12Brian has eggs, cream, and chickpea flour.

19:16Brian, what are you making?

19:17Uh, chickpea flour Dutch baby.

19:19I've never had a Dutch baby made with chickpea flour.

19:21Never have I.

19:22I don't know who this person is today.

19:24Michael normally knows what to expect, you know,

19:27when I'm competing.

19:28Um, I want to keep him guessing here.

19:30Why aren't we serving that anywhere?

19:31All new stuff, chef.

19:33I think a Dutch baby is a good vehicle

19:34because it's an eggy dough.

19:36There's definitely egg flavor that comes through,

19:38and so I'm making a chickpea Dutch baby

19:40with a soft-poached egg and boucheron crema.

19:43Aisha, she's a very, very talented chef here in New York City.

19:46Has an incredible restaurant that's super hard to get into,

19:48but I've been fortunate to sit at that table.

19:50Every bite I had in that restaurant was phenomenal,

19:53so I know she's gonna be tough to beat.

19:55I need that ladle again. I keep losing it.

19:57Brian is a tough chef.

19:59He's serious, meticulous.

20:01Now I'm a newbie in this kitchen,

20:02so between me and you, this is the first time

20:04that I'm gonna do two dishes in 45 minutes.

20:06We have a new Titan this season.

20:08She hasn't been in the second round before.

20:09That's always the shell shock.

20:11Having to cook two dishes is a different ballgame.

20:13I know.

20:14It's definitely challenging.

20:15She's got ingredients everywhere.

20:16My God, I'm coming undone.

20:18Why?

20:24Holy...

20:26Multitasking for two composed dishes

20:28is so much more than you think it is.

20:31I feel the pressure, but I'm gonna focus,

20:34lock it in, and make a dish

20:36that's really in my wheelhouse.

20:38You think that's a shakshuka?

20:39I would have guessed that's what she would make today.

20:42Are you sure you're making shakshuka?

20:44You know it.

20:47I love shakshuka.

20:48That's a strong play.

20:49Are you happy or are you rolling your eyes?

20:50I can't think.

20:51No, I'm so happy.

20:52She said, oh, she's making that again.

20:54Are you making that again?

20:56Love her.

20:57Shakshuka is kind of a staple

20:58in Middle Eastern cuisine.

20:59It's eggs that are cooked in tomato sauce

21:01with layers of flavors.

21:02Cumin, some coriander,

21:04hot and smoked paprika,

21:06tomato paste, and harissa.

21:07Smells good.

21:08I feel like I'm at my nonna's house now.

21:10Our judge cooks Israeli food as Israeli.

21:13So it's kind of dangerous for me right now

21:15to cook in his wheelhouse.

21:17However, those are my strong suits,

21:18and that's what I'm gonna do.

21:19We were born for this.

21:20Aisha is a great piece of the puzzle

21:22for the Titans.

21:23I mean, her style of cuisine is something

21:25that we hadn't had before.

21:26She really specializes in Eastern Mediterranean cuisine.

21:30Aisha also cooks with impact,

21:32and that's something I like to do,

21:34and I think it's really important

21:35to be successful in the world of competition cooking.

21:37You're not just the best,

21:38but the best that you've ever seen.

21:40I'm cooking my Dutch babies in a cast-iron pan,

21:42so it's gonna get nice and fluffy.

21:44Normally, you would serve a Dutch baby

21:46with, you know, some whipped cream.

21:48You know, in this case,

21:49I'm taking a boucheron cheese.

21:50I'm going to whip it with some yogurt to be a crema.

21:53And then for my soft-poached egg,

21:55I grab a few eggs,

21:56and I throw them into the circulator,

21:57and I'm gonna finish it in brown butter later.

21:5925 minutes to go.

22:01You working with one hand?

22:02Yeah.

22:03Good.

22:04I'm good, though.

22:05What are you doing here?

22:06The chickpea Dutch baby.

22:07I'm also reinforcing the egg,

22:08so I'm putting soft-poached egg

22:09that'll be served in the center of it,

22:10and a mustard leaf pesto

22:12that I'll finish the dish with.

22:13Wow.

22:14And what's the other dish?

22:15The other dish is gonna be ricotta nudie.

22:17Ricotta and boucheron?

22:18And boucheron.

22:19Yeah.

22:20I'm gonna do it in a style of carbonara.

22:21Oh, nice.

22:22And cheddar.

22:23Bring the whole thing together with the egg.

22:24Beautiful.

22:25I'm definitely taking notes from round one.

22:26I'm making sure that I'm showcasing

22:27the ingredients in both of these dishes,

22:28and I know that I'm doing that with nudie

22:30because you incorporate eggs into the nudie

22:32and cheese.

22:33You just use a little bit of assembling the flour

22:35to kind of bring it together,

22:36roll them out,

22:37and cut them into the shapes of pillows.

22:40This is an egg and cheese dish.

22:41So I put pieces of boucheron on top

22:43before I put the shakshuka in the oven

22:45so that it would kind of be melty inside the sauce.

22:47Chef, how are you?

22:48All right, shakshuka,

22:49one of the world's great egg dishes.

22:51And what's the other dish?

22:52The other dish is gonna be grilled cabbage

22:54with boucheron fonduta

22:56and soft-boiled egg.

22:58Mmm.

22:59I like Aisha's ideas.

23:01I love cheese and cabbage together.

23:03Olive oil and salt,

23:04and I get it on the grill.

23:05Ten minutes to go.

23:06Then I start working on the fonduta,

23:08so I get some heavy cream,

23:09and then I blend that with boucheron

23:10to give it a nice, silky mouthfeel.

23:13You guys, look at those eggs.

23:14Aisha's on fire right now.

23:15On fire.

23:16Five minutes.

23:17Start rendering wanchale in a pan for the carbonara.

23:20In my carbonara sauce,

23:21I have wanchale, boucheron cheese,

23:23a little bit of cream.

23:24As the noodles are coming out,

23:25I put them into the sauce,

23:26that way they can glaze.

23:27To make a carbonara,

23:28you have to add eggs.

23:29I'm going to toss them in with the carbonara

23:31right at the last minute.

23:32And then I'm checking my Dutch babies.

23:34They're not puffing up as much as I would like them.

23:36I think it's Dutch babies.

23:37They didn't rise.

23:38Oh, they look dark, too.

23:40It might be hard to eat.

23:41It's such a dense flour.

23:43Three minutes.

23:44But, you know, I'm going to plate the dish.

23:46I'm going to add a lot of the crema.

23:47I'm going to have the soft egg,

23:49add a lot of the pasto.

23:50I mean, it's still going to be a good bite.

23:52Brooke, give me a two-minute count.

23:53Yep.

23:54Brooke, what am I doing?

23:57Brooke, give me a two-minute count.

23:59Okay.

24:01Two minutes!

24:02Two minutes!

24:03This is your big moment.

24:05Look at that shakshuka.

24:07Oh, my God.

24:09I want to finish this dish

24:10with something that's herbaceous,

24:11so I make just kind of an herby oil

24:13just to put on top of the shakshuka

24:14for freshness at the end.

24:16Next, I'm going to plate the nudie,

24:18a little bit of pecorino cheese,

24:20some cracked pepper, olive oil, and that's it.

24:22Damn, Brian.

24:23That looks good.

24:2430 seconds.

24:25Plating the cabbage dish,

24:26I put a little bit of fondue on the bottom,

24:28and then I mix the grilled cabbage

24:29with olive oil, lemon juice,

24:31a little bit of sherry vinegar.

24:3310, 9, 8, 7, 6, 5, 4, 3, 2, 1.

24:42That's it, you guys.

24:46He does not look too happy.

24:48He doesn't?

24:49I'm confident in, you know, the flavors I have,

24:51but, you know, a little worried about the texture

24:53of the Dutch baby.

24:54This looks so good.

24:55You just murdered this.

24:56I don't know, we'll see.

24:58I feel good, but I made shakshuka for a guy

25:00that probably ate about a million in his lifetime.

25:03And, of course, that's a little intimidating.

25:05I did my best, guys.

25:06Nah, you crushed.

25:11Round two.

25:13This round, the chefs were asked to create

25:14two dishes using eggs and boucheron cheese.

25:18Oh, my gosh.

25:19I love boucheron cheese.

25:20What a fun challenge.

25:21Yeah.

25:22Let's start with Chef A.

25:23Dish one, boucheron nudie, carbonara style.

25:27So the dumplings have boucheron as well as egg?

25:31Yes.

25:32Okay.

25:33I think it's, like, so cool that the egg and the cheese

25:35were actually used in both components.

25:37Flavor's really, really good.

25:40I would say that the sauce is, like,

25:43a little bit thick and pasty.

25:46And the nudie are also a little bit dense.

25:52Let's go to dish two.

25:54This is a chickpea Dutch baby.

25:58Soft poached egg, boucheron crema,

26:00and a mustard leaf pesto.

26:02Wow.

26:03Dutch baby.

26:05Unbelievable.

26:06Pesto's delicious.

26:07And the egg is cooked really, really well.

26:09And the cheese is nice and fresh.

26:10The texture of the Dutch baby, like,

26:13it's a little bit dense.

26:14Maybe a little bit dry.

26:16I feel like the sort of density of everything

26:18is just hard to get through.

26:20Got it.

26:21I didn't expect it to go this way.

26:24I thought I had two really great dishes.

26:26So, you know, now I'm kind of nervous.

26:29All right, let's move on to Chef B.

26:31Dish number one, shakshuka.

26:34It is really, really good.

26:35Holy cow.

26:36The cheese is really nice in there.

26:37It's almost, it's like when you sprinkle feta in shakshuka.

26:40Egg is cooked really well.

26:42The sort of tomato pepper compote in the egg is really,

26:45you know, it is definitely nostalgic.

26:47You brought the emotion.

26:48The fact that he is, like, feeling such emotion

26:52that's evoked by the shakshuka,

26:53literally, I am weak in the knees.

26:55Let's move on to the second dish.

26:57Grilled cabbage with a six-minute egg

26:59and boucheron fonduta.

27:04Super vibrant, richness from the egg, fun texture.

27:08The fonduta is nice.

27:09To me, it almost evokes like a yogurt.

27:13It's a good play on acidity.

27:15Yeah, this is a perfect dish.

27:18All right, thanks.

27:21I'm screwed.

27:22I'm not winning this round.

27:24That's for sure.

27:25I'm just hoping that the gap just doesn't deepen

27:28to the point where I can't dig myself out.

27:31He's really upset.

27:32Yeah, he is.

27:35I can't even look at him right now.

27:37All right, Michael.

27:38Chef A was Brian.

27:40Brian, your dishes received a total of six points this round.

27:43I kind of knew I was going to be placed somewhere

27:46on the lower side, but a six?

27:49That hurts.

27:51Nudie and a Dutch baby in 45 minutes is incredibly impressive,

27:56but I just felt like the execution was lacking.

27:58Ayesha, your dishes scored a total of ten points.

28:05Yeah.

28:06That's it.

28:07You brought the emotion.

28:08And honestly, I think your shakshuka is better than mine.

28:13Thank you so much.

28:15Congratulations.

28:16Congratulations.

28:17You're not even smiling?

28:18I mean...

28:19I don't know what to do.

28:20Thank you, chef.

28:23There's no 11 just by the way.

28:24I have my poker face on, but inside it's like the 4th of July.

28:34I'm like so close to crying tears of joy.

28:37All right, Michael.

28:38See you in the next round.

28:40One more to go.

28:43Okay, Brian.

28:44So you have 13 points and the Titans have...

28:46What is it?

28:4719.

28:48Oh, my God.

28:49That's a deficit.

28:50Oh, man.

28:51Aisha?

28:5210.

28:53Can you smile now?

28:54I would not.

28:55It doesn't get much better than that, chef.

28:58Okay, gentlemen.

28:59This is the final round.

29:00I've never beat Michael in a competition before, ever.

29:03So I got one thing on my mind.

29:04I want to go in.

29:05I want to win this last round.

29:06Everything's at stake here.

29:07So this round, Brian's in charge, and he gets to choose the two ingredients.

29:24Brian knows my cooking, so he's going to do something that he knows I haven't seen before.

29:30I think Michael's expecting something obscure, something he's never worked with, or something he hates.

29:35But I'm not doing that.

29:36Brian, show us what you got.

29:37For round three, the ingredients are blue crab and pawpaw vinegar.

29:48Two ingredients from where we grew up.

29:50I love that.

29:51That's so cute.

29:52Cool, dude.

29:53You know, trying to throw somebody off with some obscure ingredient, that's just, that's a crutch.

29:57I want to go head to head and do it on an even playing field.

30:00What's pawpaw vinegar?

30:01So pawpaws are actually a fruit that grows along the Potomac River.

30:05Okay.

30:06It tastes like vanilla mango, but we have a friend who actually makes this vinegar in Southern Virginia.

30:11Oh, nice.

30:12Michael, how do you feel about these ingredients?

30:13I feel great, chef.

30:14Great.

30:15You could have done better than that.

30:17I'm actually shocked.

30:18We grew up eating and cooking with blue crab.

30:21I'm sorry.

30:22I'm just sorry.

30:23I'm sorry what's about to happen.

30:24I'm going to give you guys 40 minutes on the clock.

30:2640 minutes on the clock to make an extraordinary dish using blue crabs and pawpaw vinegar.

30:32Cook like this.

30:3325,000 on the line, because there is.

30:35Go!

30:36Woo!

30:37When you see something you want, you gotta go out and get it.

30:43No handouts here.

30:47Oh, I need some of that.

30:48You don't need any flour.

30:49I'm taking all of it.

30:50They're going to fight at the spice rack.

30:52I'm coming for it.

30:53Don't worry.

30:54This is about the two brothers really going head-to-head with the food that they grew up with.

30:59Today could not be more entertaining.

31:02This is real personal.

31:04It should be on.

31:05It all stopped.

31:06He just kissed him.

31:07He kissed him?

31:08Brian and I haven't gone head-to-head like this in a long time.

31:11Brian feels like there's some unfinished business on the table and bring it.

31:18Sorry, buddy.

31:19Ooh.

31:20Michael.

31:21So dramatic.

31:22This is like American Horror Story.

31:24These guys are from the eastern shores of Maryland, so blue crab is like part of their bloodline.

31:30And paw paw vinegar is kind of like a little bit of a fruity vinegar.

31:34I mean, the crab, you can go anywhere.

31:37But what are they going to do with the vinegar?

31:39Brian, what are you making?

31:40I'm making crab and chips with crab sauce caramel.

31:43Vinegar is going to be incorporated into the caramel.

31:46Play on fish and chips.

31:47Oh.

31:48Witty.

31:49Witty.

31:50Yes.

31:51I want this dish to be nostalgic.

31:53I want to be flavors that Chef Michael can relate to.

31:56In the batter, I'm using all-purpose flour, a little bit of baking powder, and I'm adding

31:59some light beer.

32:00Then I start making my mousse.

32:02I use shrimp and a little bit of sesame oil, soy sauce, some garlic.

32:06We use that mousse to find the crab meat.

32:09I form it into little ovals so it kind of looks like fish and chips.

32:13I'm behind.

32:14I'm behind in points, but I'm feeling really good.

32:15If I'm going to win, I have to beat Michael by seven points.

32:18I only need to beat him by one to beat him.

32:21Michael, are you measuring?

32:22Yeah, I have to measure everything today, Chef.

32:25I need this to be perfect, sir.

32:27Is he making pasta?

32:28I'm making squid ink pasta with a blue crab and colatora tomato sauce, a pawpaw pickled

32:35crab salad on top, and some brown butter bread crumbs.

32:38I start sauteing some crabs in oil and garlic.

32:41I add a little colatora to it.

32:43Colatora is fish sauce, but made from anchovies.

32:46This colatora will actually bring the crab flavor out of my sauce.

32:49I always ask myself, WWBD, what would Bobby do?

32:54And that's what I'm doing, Chef.

32:56Michael's got this very big energy working today.

32:58It's like he's frenetic a little bit.

33:00If you're happy, well, yeah.

33:01Brian and Michael, they do everything together, but they definitely cook differently.

33:05Michael's got 400 things going at once.

33:08Brian is a little more laid back and ticking the boxes one after the other.

33:12I'm the greatest.

33:13The thing I love about Michael is he makes sure the food tastes great, and then he comes in with a flourish of something sort of cool and modern.

33:22He's always thinking that's what makes him dangerous.

33:25I'm the greatest.

33:2620 minutes to go.

33:27So now I've got to make my pasta dough.

33:29I'm just taking some flour, some squidding, some eggs, some milk, some olive oil, and some salt, processing that real quick, and I'm going to put that to rest.

33:36What's up, Chef?

33:37Hi, Chef.

33:38Where's the vinegar going?

33:39I pickled crab.

33:41That'll go with radishes and pickled Fresno chilies.

33:44This is the sauce.

33:45So far, I've got to let it reduce for about three or four more minutes, and then it's going to get strained, reduced more, and emulsified with a bunch of butter.

33:51That's delicious.

33:52Keeping it old school today, sir.

33:54Okay, we'll see at the end.

33:56You can strike this.

33:57It's very dirty.

33:58Oh, no, not you, sir.

33:59I don't want to mess up your suit.

34:00You look good today, Chef.

34:02Can I have a new one for here?

34:04Never mind, I'll use this.

34:05What is happening?

34:07How's your crab fish cakes coming?

34:09Uh, good.

34:10So, batter's made.

34:11Oh, you chilled them?

34:12Yeah, chilled them lately.

34:13Oh, cool.

34:14Why'd you make it so hard on yourself?

34:15You could've just made something delicious, like I'm doing.

34:18So, in here, I have fish sauce.

34:20I have some of the vinegar.

34:21This is a caramel that I'm making.

34:22So, basically, I'm making fish, you know, fish sauce caramel.

34:24I love that.

34:25I'm doing it with crab.

34:26Fish sauce caramel is a sweet and sour condiment or sauce that is used with seafood a lot.

34:31It's nice and deep amber, but it also needs to taste like pawpaw.

34:35I'm going to add a big punch of that vinegar.

34:37That way, it gives you that sweet and sour nostalgic flavor.

34:39Michael, are you happy with your dough?

34:44Yes, Chef.

34:45I get it rolled through the sheeter.

34:46I put on the fettuccine attachment, put that pasta aside.

34:49It's ready to cook.

34:50I'm making a fettuccine.

34:51Ten minutes, guys.

34:53I'm actually starting to punch out of sweet potatoes these little crab shapes.

34:57I brought this cute little crab cutter.

34:59Oh, look.

35:00He's punching out little crabs.

35:02And I'm going to fry sweet potatoes for my chips.

35:04I grab the crab, then I dip it into the beer batter and right into the fryer.

35:08Is he cooking the pasta now?

35:09Yeah.

35:10Yeah.

35:11I start browning some butter until it's nice and frothy.

35:12I'm pouring panko into that.

35:13And I'm going to cook that until that starts to toast.

35:14There's like a duality of energies in this kitchen right now, right?

35:15Michael's frenetic energy.

35:16And then you have Brian.

35:17He's on like cruise control.

35:18Yeah.

35:19Like everything is chill.

35:20This is definitely an ancient technique of cutting herbs right now.

35:21He likes to let everyone in the building know that he's chopping something.

35:36Love it.

35:37I mean, I have a lot of work to do, so I don't have a sous chef here for me today, so I can't

35:45send somebody to go tend to the breadcrumbs while I'm chopping parsley.

35:48This is like animals in the wild.

35:50Yeah.

35:51I was wondering when I was going to cry on this couch.

36:00Five minutes left, guys.

36:01I'm going to finish my sauce.

36:02Add in some fresh crab and then just get everything nice and glazed and happy.

36:06That looks good.

36:07Yeah.

36:08Next, I take the sweet potato chips and I'm going to season them with some classic Maryland

36:13seafood seasoning.

36:14Is that like Maryland seasoning?

36:15Like crab seasoning?

36:16Maybe.

36:17If you understand that part of the country, that will evoke memories for you.

36:22The crab seasoning?

36:23Yeah.

36:24Two minutes.

36:25The crab looks great.

36:26The batter's crispy.

36:27I'm going to dress it with the caramel.

36:29Pasta comes out.

36:31Nothing's more satisfying than a bowl of pasta like that.

36:33No.

36:34Next, my brown butter breadcrumbs.

36:36Then on top of my breadcrumbs, I'm putting that pickled crab.

36:40It takes some of the caramel and just spoon it around the bottom of the plate.

36:44Place the crab in the center of the plate.

36:45Couple of the chips over the top.

36:47Oh, my God.

36:48That's so adorable.

36:50I know that he's on the opposite team, but I'm really proud of Brian right now.

36:54100%.

36:55His vision was executed.

36:56Ten.

36:57Nine.

36:58Eight.

36:59Seven.

37:00Six.

37:01Five.

37:02Four.

37:03Three.

37:04Two.

37:05One.

37:06That's it, you guys.

37:08Great job.

37:12I thought you made a corn dog.

37:17Oh, wow.

37:19That's good.

37:20I never get that, by the way.

37:21I never, ever get that.

37:22I mean, I know this dish is perfect.

37:24I'm very proud of what I did.

37:25Brian just reinvented the crab cake.

37:27Yeah.

37:28Brian's execution in this round was definitely perfect.

37:32I mean, it's a beautiful dish.

37:34It's a good dish, but I hope you lose.

37:40All right, so Michael, this round is worth double the points.

37:4220.

37:43So the two ingredients were blue crab and pawpaw vinegar.

37:47Pawpaw vinegar?

37:48Wow.

37:49Let's start with Chef A.

37:51This is Marilyn blue crab and chips with pawpaw vinegar.

37:54Crab sauce caramel and sweet potato salted vinegar chips.

37:59And if you, I don't know if you can see that.

38:00I can see them.

38:01Yeah, they're cut out like crabs.

38:03They're very cute.

38:04Yeah.

38:06And crunchy.

38:07Very impressive and whimsical.

38:09That is delicious.

38:21Fish sauce caramel, really smart.

38:26It's tropical, super duper umami.

38:29And the crab cake with shrimp mousse to bind everything is just the best crab cake you've ever had.

38:36It's amazing.

38:37Tastes like childhood.

38:39That was some of the best critiques I've had in cooking competitions, really ever.

38:44I'm proud and I'm also worried.

38:48Let's move on to Chef B.

38:50Oh.

38:52Fresh squid ink pasta with a blue crab tomato and colatura sauce.

38:56Brown butter crumbs, pawpaw and colatura crab.

39:00Mmm.

39:02This is excellent.

39:03Texture is great.

39:04Pasta is perfect.

39:06And that's sort of crab spaghetti gravy.

39:09I live in Philly.

39:10This is our love language.

39:12You know, I would say the only thing, pawpaw vinegar I would probably put in the sauce.

39:18And I feel like the chilled kind of bright and acidic salad on top of pasta I don't totally love.

39:24All right, Michael, moment of truth.

39:27Please score these final dishes.

39:30I'm a little worried now.

39:31I mean, this could be Brian's day.

39:33All right, Michael, before we give out the scores, any final thoughts?

39:37Hospitality in restaurants, just about creating memories.

39:41And, you know, I'm going to leave here with memories.

39:43So thank you so much for that.

39:44Thank you, Chef.

39:47Chef A was Brian Voltaggio, which means Chef B was Michael.

39:52Brian.

39:54I gave your dish a 20.

39:57Whoa!

39:59Oh, my God.

40:01Wow.

40:02That's incredible.

40:03I can't believe I got a perfect score.

40:05After, you know, all that's gone down today, I cannot be happier.

40:12Nice work.

40:13Wow.

40:14As I said when I came in here, I'm interested in the emotional response.

40:18And that just did it.

40:19That exemplified it.

40:20It was genius.

40:22That means a lot.

40:23First time a competing chef has ever gotten a perfect score here in the third round.

40:27Amazing.

40:28I couldn't be prouder of my brother in this moment.

40:30All right.

40:31So your final score is 33 points.

40:33Michael, you're going to need a 15 or better to win for the Titans.

40:38Michael, I gave your dish a 19.

40:48Wow.

40:49Good job.

40:50Easy work.

40:5219 is a great score in this kitchen.

40:54But Brian beat me, which is what he came to do today.

40:56Brian, doing the math, these guys did win tonight.

40:59They did.

41:00They did.

41:01But I have to say, this was a night in history.

41:03It was absolutely fantastic.

41:05Of course I wanted to beat the Titans, but I beat Michael.

41:08So I'm pretty happy.

41:09I finally got him.

41:12All right, Chef.

41:13Thanks so much for being here.

41:14What a great job.

41:15You did a fantastic job.

41:16What an amazing night.

41:17What a gift he is.

41:20You in for a nightcap?

41:21I'm definitely in for a nightcap after tonight.

41:23Let's go.

41:24We only invite family.

41:26This was a great day for the Titans.

41:28I mean, this was the highest cumulative score that we've had in the history of this competition.

41:33Yeah.

41:34Yeah, baby.

41:35You guys got a real game here.

41:37I'm proud of my brother right now, but today was an emotional day for sure.

41:41Can we stop doing this now, though?

41:43We are done.

41:44We're even.

41:45This is the last time I competed against Michael.

41:47That's a wrap on the Voltaggio's going head to head.

41:50To the Voltaggio brothers bringing it home late night.

41:53Ayesha, not a bad score yourself.

41:55Brooke, way to limp home.

41:59That's fair.

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