Beat Bobby Flay Holiday Throwdown Season 4 Episode 1

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Transcript

00:00Ladies and gentlemen, Bobby Klaas!

00:17Last year, I ran the table.

00:19And the winner is...

00:20Bobby!

00:21Bobby!

00:22So this year, all of my Food Network friends are back for revenge.

00:26I'm getting my revenge, Bobby.

00:28It's revenge-giving, Bobby.

00:29Each holiday battle will go down in three rounds.

00:32I'm coming for you, Bobby.

00:34Just get on my bad side one time!

00:36Ooh!

00:37They'll battle each other with ingredients of my choice.

00:39What?

00:40Shocking!

00:41Yeah!

00:42He hates everybody.

00:44The winner gets me and will compete in teams.

00:47Kick his butt! Kick his butt!

00:50That's what I do.

00:51I'm gonna send you to school.

00:52Amazing!

00:54The stakes are high.

00:56There's a big fat turkey loom!

00:58What?

00:59The gloves are off.

01:00Ah!

01:01Tis the season for revenge.

01:03Revenge.

01:04Revenge!

01:05Good night, Bobby!

01:06Let's do this!

01:07All right, who's ready for another Thanksgiving throwdown?

01:18Blow it up more.

01:19Here to turkey trot into my kitchen, it's Jeff Morrow!

01:24Gobble, gobble, Bobby!

01:25It's revenge giving, and you're going down!

01:26That's right!

01:27I'm back, baby!

01:29Yeah!

01:30Yeah!

01:31Yeah!

01:32Gobble, gobble, Bobby!

01:34It's revenge giving, and you're going down!

01:37That's right!

01:38I'm back, baby!

01:39Yeah!

01:40Yeah!

01:41Yeah!

01:42Yeah!

01:43Yeah!

01:44Yeah!

01:45Yeah!

01:46Yeah!

01:47Yeah!

01:48Yeah!

01:49Yeah!

01:50Yeah!

01:51Yeah!

01:52Yeah!

01:53Yeah!

01:54Yeah!

01:55I swear, this is not part of the...

01:58Uh...

01:59We're just gonna leave that.

02:00This is smooth as hell.

02:07Listen, tonight's the night.

02:08You're going down, Bobby.

02:09Let's do it.

02:10Let's do it.

02:11Do you even like turkey?

02:12I do like turkey.

02:13And do you change it up every Thanksgiving?

02:14Every year.

02:15You know, a New Orleans Thanksgiving could be an Italian Thanksgiving.

02:18Is tonight about turkey in general?

02:20Just all turkey.

02:21Oh.

02:22We're gonna try to honor all the parts of the turkey.

02:24The word around the street, Bobby, is that it's revenge-giving here.

02:28So, you might see some familiar faces.

02:30Let's see who you got.

02:32Our first contender brought the spice last holiday to help you win.

02:36Now she's back to burst your Thanksgiving bubble and your winning streak.

02:40Chef Artie Saquera!

02:45Look at your friend!

02:47Nice to meet you!

02:49Whoa!

02:50That's not nice.

02:51That's what I'm doing to you tonight, Bobby!

02:52Welcome.

02:53Bobby, it's our first holiday throwdown for our next contender.

02:54But it is not the first time you've watched her compete.

02:55Last time you saw her, she took down your Titans.

02:58Here to take you to turkey town and baste up a win.

02:59It's Chef Kelsey Bernard-Claude!

03:04Bobby, you're basted!

03:05Hey Artie!

03:06I would hug you when I had this giant baster.

03:07Good evening, Chef.

03:09It's my favorite throwdown for our next contender.

03:10She's our first time you've watched her compete.

03:11Last time you saw her, she took down your Titans.

03:13Here to take you to turkey town and baste up a win.

03:17It's Chef Kelsey Bernard-Claude!

03:22Bobby, you're basted.

03:28Hey, Artie.

03:29I would hug you when I had this giant baster.

03:32Good evening, chefs.

03:34Kelsey, welcome.

03:35Welcome back, Artie.

03:36Thank you for having me.

03:37Last year, I think your spices really helped me win that battle that we were in together.

03:41Yeah, you're welcome.

03:42Wasn't it like a lamb shepherd's pie or something?

03:44Yes, it was.

03:45Yeah, it was so good.

03:46It was so good.

03:48It's good.

03:49Beautiful.

03:52I mean, I've seen you compete on Triple Threat. You did pretty well there.

03:54I don't try to ever not win.

03:56Track record, usually I do, so we'll see.

03:58Oh.

03:59Wow.

04:00Confidence.

04:01Oh, it's like that.

04:02It's just statistics, y'all. I mean, come on.

04:03This is a big competitor for round one.

04:06We're talking turkey tonight.

04:07What are your favorite parts of the turkey?

04:09The things that people would throw away.

04:10Okay, good to know.

04:11The gizzards.

04:12Okay, love it.

04:13What about you?

04:14You know what I love about turkey?

04:15No.

04:16When you pick it up and you put it in the trash.

04:17Oh, no.

04:18You don't like turkey?

04:19Don't like turkey.

04:20I love turkey.

04:21It wants to go dry.

04:22Or it's too giant and then it's raw, which I've done.

04:26Or it's bland.

04:27But what about all those wonderful spices that you use on your lamb?

04:30Why am I doing the heavy lifting in the relationship is what I'm saying, Bobby.

04:33Sounds like one of my marriages.

04:34Let's get...

04:35Let's move on.

04:36I am saying.

04:37I just did an alley-oop for you.

04:39Mmm.

04:40What is that?

04:41Why is it in a big pot?

04:42I don't know.

04:43I don't like this.

04:44What is happening?

04:45Okay.

04:46For our first round, the turkey part that you'll be cooking with is...

04:52Turkey wings.

04:53Oh.

04:54Okay.

04:55Okay.

04:56Okay.

04:57All right.

04:58Okay.

04:59I freaking love wings.

05:00I love chicken wings.

05:01Yeah.

05:02It's just a giant chicken wing, right?

05:03It is bigger.

05:04Okay, 20 minutes on the clock.

05:05Ain't no thing but a Thanksgiving turkey wing.

05:08This is a deceptively hard ingredient.

05:19They're big.

05:20They're big.

05:21Yeah.

05:22And they're like...

05:23They need time.

05:24Jeez, I'm crying.

05:25What was this turkey eating?

05:27It really doesn't feel like this is supposed to be this big.

05:30I can't even cut through it.

05:32Turkey wings for 20 minutes is mean, Bobby.

05:35It's just mean.

05:36Oh, my God.

05:38Yo.

05:41It's like three pieces.

05:42It's like the tip, the flat, and then the drumette.

05:45The drumette.

05:46This is what I picture in my nightmares.

05:53Oh, we got to see a little ginger.

05:55Artie, what are you going to make?

05:56I'm going to make some form of like an Asian noodle soup.

06:00Ooh, fun.

06:01My strategy is to draw out the flavor of the wings,

06:05because they have great gelatin in them.

06:07Artie is a quiet assassin when it comes to flavor.

06:10I'm Artie Sequeira, and I'm talking turkey when I tell you I am coming for revenge tonight.

06:16You may know me as the winner of season six of Food Network Star.

06:20I won Chopped All Stars, and I'm a judge on Guys Grocery Games.

06:23Last holiday season, I teamed up with Bobby, and we won.

06:28Yes!

06:29Yes!

06:30But let's be honest, the winning dish was mine.

06:33So I want to go mano a mano.

06:36Bobby is known for his spice profile, but my spice profile goes back generations.

06:42You know what I'm saying?

06:43Like, it's in my blood.

06:44This Thanksgiving is about revenge, and I am getting mine.

06:49What are you making?

06:50My first thought was Korean fried chicken.

06:52I would have made some kind of wing, some buffalo style wing with like smoked chilies.

06:56I like it.

06:57When we would get off at work as line cooks, we almost always would end up downtown in Koreatown,

07:02and we would get Korean fried chicken wings.

07:05You know, in 17 minutes, we'll see how that all turns out.

07:09So this is Kelsey's first time in the Beat Bobby Flake.

07:11It is.

07:12She was on triple threat.

07:13She did really well.

07:14She actually beat the Titans.

07:15She beat the Titans.

07:16She beat the Titans.

07:17Yes.

07:18Cut off.

07:21I have competed on, at this point, everything.

07:24I won Top Chef.

07:25That was the first thing I ever did.

07:27So I've done tournament champions, chopped, and I have taken down Bobby's Titans.

07:33My style of cooking is southern roots, but also French training.

07:37It's a lot of technique, a lot of tradition, but then there will always be a wild card.

07:42So now I'm back to take down Bobby.

07:4515 minutes, 30 seconds left, chefs.

07:48Get those wings.

07:50Split.

07:51Wow.

07:52Bro.

07:53This bird lived a good life, I'll tell you that much.

07:55He was, like, gotta be, like, 105 years old.

07:57So you're gonna use that, extract some flavor out of there.

07:59How are we gonna get meat on the plate?

08:01What is your plan?

08:02So I'm gonna start deep frying this now.

08:03Okay, good, good.

08:04So that it cooks all the way through.

08:05I'm just trying to get a little bit of flavor on it before it goes in the fry.

08:08Oh, nice little coating on there.

08:10Yeah.

08:11Hit it with salt, pepper, and some five spice powder, and then throw that right into the

08:15fryer.

08:16This smells good.

08:17You got a little star anise in there, some coriander, we got a little ginger.

08:20Yeah.

08:21Nice quick little flavorful broth.

08:22I'm just trying to fortify the chicken broth.

08:24I know you don't like turkey, but today just pretend.

08:27You know, it's like the end stage of a relationship.

08:33Woo!

08:34Why are they so big?

08:36So what else are you gonna plate with these fried turkey wings?

08:39A little frotch.

08:40A banana sauce, which is happening now.

08:41Nice.

08:42Chili paste, honey, ginger, soy sauce, some lime, sesame.

08:46It's just a big powerhouse of flavor and umami and also heat with acid.

08:51And then there's gonna be some cilantro and peanuts on there as well.

08:54Well, this will be challenging for you guys.

08:56I'm glad I'm not here right now making this big wing.

08:59I love when the judges say they would hate to do what we have to do.

09:02Yeah, I do that.

09:03That's always the best sign.

09:04It's really just the worst thing.

09:05It's the best sign when they say that.

09:06We will see who wins.

09:10Five minutes.

09:11Five minutes.

09:12What?

09:13How did that happen?

09:14No, no, no, no.

09:15What happened?

09:16What did you do?

09:17That went really fast, Bobby.

09:18I don't like that.

09:19Ooh, I like that star anise in there.

09:22Ooh, that's good.

09:23That's really good.

09:24Oh, thank you.

09:25But are you gonna have turkey in the broth?

09:27That's my hope, yeah.

09:28Okay.

09:29Is if I can pick it fast enough, I just didn't realize how quick the time went.

09:31All right, you have less than four minutes.

09:33Oh my gosh, you guys.

09:38Man, those wings are big.

09:39Yeah.

09:40So, okay, so you're gonna toast some peanuts?

09:42I fried them, but they're going in here.

09:44Okay.

09:45This is like a Korean-ish barbecue sauce.

09:47Okay.

09:48And then as soon as these come out, dip, plate.

09:52Ooh, that's a good color.

09:53But is it cooked, you guys?

09:55Please be cooked.

09:56Please be cooked.

09:57Please be cooked.

09:58Please be cooked.

10:01I have to pull them out.

10:02I've got to cut into them.

10:03I've got to see what we're dealing with.

10:05Let's hope that her turkey wings are cooked.

10:11Completely raw in the middle.

10:13No.

10:18She's too big.

10:19Coming up in a minute.

10:20Oh, no.

10:21So, Kelsey's wings seem to be a tiny bit under.

10:22I mean, I would just cut them and throw them back in.

10:23Yeah.

10:24So, my plan B is to cut the top cap of the flat off.

10:38Wow.

10:39Whew.

10:40Y'all, that is so hot.

10:41So hot.

10:42Can't stop.

10:43Dip this turkey in that boiling sauce.

10:45It's gonna help carry over cooking.

10:48Oh, okay.

10:49It's not totally cooked.

10:50Don't, don't cheer.

10:52I don't have to do a ton of turkey.

10:54I just have to make sure some turkey is in the broth.

10:57And that's what they're gonna get, some turkey.

11:00I'm tech.

11:01Twelve.

11:02Eleven.

11:03Ten.

11:04Nine.

11:05Eight.

11:06Seven.

11:07Six.

11:08Five.

11:09Four.

11:10Three.

11:11Two.

11:12One.

11:15Good job.

11:19Very nice.

11:20What's the matter?

11:23That was tough.

11:25There's a lot of texture here.

11:26You've got crunchy peanuts.

11:27It's sticky, sweet, sour, spicy, hot.

11:29My biggest concern is just the cooking on the turkey.

11:32To make a broth from scratch.

11:34Using the turkey in two different ways.

11:37Plus noodles.

11:38I mean, what did she do?

11:39She just fried a chicken wing?

11:40Come on.

11:44Artie, Kelsey, you know, your job is to take out that turkey right there.

11:50Carve him up.

11:51After all, it is revenge giving.

11:53Chef Kelsey, what did you make?

11:55K-Town wings.

12:00You went for it with flavor.

12:03Those peanuts in that sauce just gives you that sour, meat spicy, meat sweet, sticky.

12:08I mean, look at that glistening.

12:09I mean, right there.

12:10But it's like the turkey meat, it's a little tough.

12:13Like, it kind of seized up when it hit that hot oil.

12:16The flavor is fantastic.

12:18Chef Artie, what did you make me?

12:20Asian turkey noodle soup.

12:23Kind of inspired by pho.

12:27The broth automatically evokes pho with that star anise in there.

12:31Just really silky, warm, gratifying.

12:33That really amazing turkey flavor.

12:35Would have loved some more of those traditional herbs you get in pho.

12:38Some mint, basil.

12:39Me too.

12:40They're on my station.

12:41They are? Okay.

12:42Well, they just didn't make it on this.

12:43Both of you can definitely beat Bobby Flay here.

12:46And the winner is...

12:53Chef Artie!

12:54Oh, my God!

12:56Great job.

12:58I was very nervous to compete with you.

13:00You never know.

13:01Great job.

13:02Come on down.

13:03Okay.

13:04Great job.

13:05Good job, Chef.

13:06Artie, I was impressed with your broth, and your meat was succulent, and it was just great use of flavor.

13:16Can I taste it?

13:17Yeah, why not, you know?

13:18You got to learn from your losses.

13:20Oh, my God.

13:21You know?

13:22How you feeling going into round two, Artie?

13:23That was a big surprise, honestly.

13:25I had calcium.

13:26That's delicious.

13:27So, I'm happy.

13:28I'm proud of it.

13:29Well, you got to make it through round two now.

13:30Yeah.

13:31This is great.

13:32All right, head back into the kitchen, Artie.

13:33All right, thank you.

13:34Bye.

13:35Bobby, you come over here.

13:36Wow.

13:37I'm in the mood.

13:38Thank you, guys.

13:39Thank you, guys.

13:40Woo!

13:41Any of you, guys?

13:44Any idea who's up next here?

13:47Could be anybody.

13:48There's a lot of people that want revenge.

13:50Why is that?

13:51What do you think that is?

13:52Is it a personality trait?

13:55Our next contender has been plotting his revenge.

13:58Is?

13:59Since you bizarrely beat him in a Hanukkah battle.

14:04Wait, what?

14:05I was there for that.

14:06Back for vengeance, it's Chef Andrew Zimmer.

14:09What?

14:10Oh, my God.

14:15Yes!

14:16Crazy Uncle Andrew is here.

14:20What's he going to do to that turkey?

14:21Happy revenge giving.

14:23You are in trouble.

14:24Yes.

14:25You I like.

14:26You're in less trouble.

14:27Okay.

14:28Welcome.

14:29Andrew, welcome back.

14:30Last time, somehow, I got the victory.

14:31I was surprised, I will tell you.

14:32Team Bobby!

14:33What you're really saying is, how did the Jewish kid lose the

14:38Hanukkah feast?

14:39Exactly right.

14:40Believe me, everyone's asking the same questions.

14:43Exactly right.

14:44Although since then, I went on 23andMe, and I found out I was 25% Jewish.

14:45So there you go.

14:46Oh!

14:47There you go, Mazel.

14:49But that's a huge relief.

14:50Yes, exactly.

14:51By the way, Mazel Tov.

14:52Thank you so much.

14:53Oh, thank you so much.

14:54That's the first time, I got the victory.

14:55I got the victory, I was surprised, I will tell you.

14:56Team Bobby!

14:57Yeah.

14:58What you're really saying is, how did the Jewish kid lose the Hanukkah feast?

14:59Exactly right.

15:00Believe me, everyone's asking the same question.

15:01Exactly right.

15:02So there you go.

15:02There you go, mazel.

15:03But that's a huge relief.

15:05Yes, exactly.

15:06By the way, mazel tov.

15:07Thank you so much.

15:08That's the best part of you now.

15:10But now you're going against Andrew.

15:12Yeah, no big deal.

15:14I am 1,000% intimidated by Andrew Zimmerman.

15:18There's not a thing on the planet, I think,

15:20that he hasn't eaten or cooked.

15:2220 minutes on the clock,

15:23and I'm going to give you an ingredient of my choice.

15:26And don't forget, this is the final round

15:27before you get to me.

15:28Wait, why is that?

15:32What is happening?

15:35And I'm giving you turkey leg quarters.

15:39Whoa.

15:43Do you know how big a turkey is?

15:47There's thigh and drumstick, there's skin,

15:50there's bone, and there's a whole lot of meat.

15:52Why do you hate me so much?

15:55Come on.

15:55He hates everybody.

15:58I feel like you're confident already.

16:02I just lost my lunch.

16:04All right, guys, 20 minutes on the clock.

16:06You know what to do.

16:07Shake a leg.

16:09Hey!

16:10Let it go, baby!

16:12Hey!

16:17So turkey leg quarters,

16:19you have the thigh,

16:19and you have the leg attached.

16:21This is not easy.

16:22No.

16:23I've always been a thigh guy.

16:24Yeah, same.

16:25That's my thing.

16:25I love chicken thighs.

16:27I love turkey thighs.

16:28You guys need sharper cleavers.

16:31I tell you what, though.

16:32Turkey skin,

16:33that's pretty great.

16:34It's thicker than chicken.

16:36It holds onto things better.

16:37It gets so crispy.

16:38Just throw it in the fryer.

16:41Arty, what are you making?

16:43I am making, like, an Indian fried turkey wrap.

16:46Oh, cool.

16:46Fried turkey wrap.

16:47I love that.

16:47Indian spices.

16:48Love it.

16:49A cutty roll is, like,

16:51the original street sandwich in India.

16:53It kills with flavor and texture,

16:56and I think that's what you need

16:58when you're working with turkey.

16:59That is so risky,

17:00because when you put something in a wrap

17:01and you roll it,

17:02guess what happens?

17:03It all moves around.

17:04So you're not building a perfect plate.

17:05You're kind of, like, chancing things.

17:08What about you, Andrew?

17:09My favorite Thanksgiving leftover dish.

17:13Kind of like a turkey a la king deal.

17:16Oh, wow.

17:17Really?

17:18Now you're starting to make sense here.

17:19Old school.

17:20I like that.

17:20I see the roux happening.

17:21I'm going to make turkey a la king

17:23with spetzla and crispy turkey skin.

17:27I need to get the turkey into the fryer

17:30as quickly as I can

17:31and have enough time for it to marry in the braise.

17:34All right, I'm going to go see more

17:36about this turkey a la king.

17:38Yo, Z, you're going to do a creamy a la king thing?

17:42Try to go with what you know.

17:45You know, I was here last time

17:46when you did not beat Bobby Flay

17:48in a Hanukkah feast.

17:53Bobby Flay!

17:55I've personally lost to him

17:56in three different cooking competitions

17:58over the last 25 years.

18:01So this year, it would be sweet

18:04to beat Bobby.

18:05Who doesn't want to beat Bobby?

18:07I've been around a long time

18:08and I've seen a lot of stuff

18:10and I'm a globalist

18:11and I can cook in a lot of techniques

18:13from a lot of different places

18:14and I'm doing a lot more cooking now,

18:16so I'm in shape.

18:18I hope to finally beat him.

18:20And by the way,

18:21this is fun!

18:22I have celery, onion, leeks, carrots,

18:27and parsnips.

18:28Put a little cream in there.

18:30I'm going to put a splash of sherry.

18:33Hi, friend.

18:35This looks good.

18:36So what do we do with this turkey

18:37before you...

18:38So I've soaked it

18:39in a curry powder buttermilk.

18:41Okay.

18:41And then flour and rice flour.

18:44All right, extra crispy.

18:45So it's nice and crispy.

18:46Coming up on Nine Minutes!

18:48It's time to work on the sauce,

18:54kind of a glaze

18:54that's going to hit this turkey

18:56as soon as it comes out of the fryer.

18:57I've got some tamarind paste,

18:59honey, malt vinegar,

19:01ground cumin,

19:02and a little bit of ground cardamom.

19:05What does he do?

19:06He's got eggs and flour.

19:07What's in front of you, Andrew?

19:09Making a little spetzle.

19:12Oh, okay.

19:13Okay.

19:13Oh, of course.

19:14Why not?

19:15I make a lot of spetzle.

19:17Eight minutes and 15 seconds.

19:23When you hear the theme

19:25is, like, turkey Thanksgiving,

19:26you don't want to get those flavors.

19:28I want to be surprised,

19:29which is what you're going to bring us.

19:30I mean, I do try to do that.

19:32I'm also making a fennel and onion slaw.

19:35Traditionally, in a cutty roll,

19:37you would just have kind of

19:38marinated onions in there,

19:39but I like the licorice freshness

19:42that you get from fennel.

19:43I'm excited to taste your food.

19:45You've judged me so much.

19:46I have,

19:47and you are such

19:48an incredible culinarian.

19:51That's so sweet.

19:52What an honor.

19:53No spetzle press,

19:54so we'll just use

19:55a little wand here,

19:58strain them into the pan

19:59with the brown butter,

20:01toss them,

20:02season them.

20:04Good luck.

20:05It all looks good,

20:09but I will say

20:10they seem very nervous

20:11it's not going to get done.

20:12Who is?

20:13Both of them.

20:14One minute to go, you guys.

20:17Okay, to assemble the cutty roll,

20:19I add a good handful

20:21of that fried turkey,

20:24add a nice handful

20:25of the fennel and onion slaw,

20:27roll it up.

20:28Oh my gosh,

20:29it's so good, you guys.

20:31How much time?

20:33I put spetzle in each bowl,

20:36I put the turkey a la king,

20:37my crispy fried turkey skin.

20:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.

20:54I was feeling really good

20:56about my dish

20:57and then I look over

20:58at Andrew's

20:59and I'm like,

21:00dang it.

21:02Wow.

21:03How did you cook that

21:04in that amount of time?

21:04Yummy.

21:05I don't know,

21:06he might just blow me

21:07out of the water

21:07in this round.

21:09Well, Bobby,

21:15we joined forces tonight

21:17to make you

21:17end your winning streak

21:19and hopefully

21:19quit competing

21:20cold turkey.

21:23Wow.

21:24All right.

21:25Andrew,

21:26already either of you

21:27could take down this turkey,

21:28but it comes down

21:29to what you did

21:30with that turkey leg quarter.

21:32Chef Andrew,

21:33what did you make of?

21:34Turkey a la king

21:34with spetzle,

21:36a little bit of

21:37crispy turkey skin.

21:39You said that

21:42you were going

21:42for leftovers

21:43and that's exactly

21:44what it felt like.

21:45It tasted to me

21:46like when you go

21:47in the fridge

21:48after a Thanksgiving

21:48and you're like,

21:49I'm just gonna put

21:50this mac and cheese

21:50in a bowl

21:51with some freaking

21:51gravy and turkey

21:52and just like,

21:53you know.

21:54Yeah, well,

21:55this reminds me

21:55of like chicken

21:56and dumplings

21:56or that pot pie,

21:57you know,

21:58velvety sauce

21:59enveloping all those

22:00vegetables and flavors

22:01in the turkey.

22:02You got the turkey

22:03meat in there

22:04to chew on

22:04and you got the

22:05crispiness

22:05to kind of give you

22:06a little surprise.

22:07I thought it could

22:08have used more salt.

22:09I kept throwing salt

22:10at each spetzle

22:11is a salt sucker.

22:12It's just, you know.

22:13I mean,

22:13there's a lot of

22:14great technique in here,

22:14Andrew.

22:16Chef Artie,

22:16what did you make for us?

22:17I've made a fried

22:19turkey cutty roll

22:21with a tamarind honey sauce.

22:28Kudos for making

22:29a great sandwich.

22:30I mean,

22:30this is definitely

22:31in the kingdom of sandwiches.

22:33The crunch on your turkey

22:34was perfect.

22:35It's so tender

22:36on the inside,

22:36perfectly cooked.

22:38It just eats a little dry.

22:39If it had like

22:40a yogurt sauce maybe.

22:41I do agree.

22:42I would have loved

22:42like a little rita

22:43on the side,

22:43maybe something

22:44to spoon on

22:45to cream it up.

22:46But great job.

22:46Very inventive.

22:48Like, you're good.

22:49You're good.

22:50Thanks, man.

22:51It's good.

22:52This is hard.

22:54All right,

22:54just give us

22:55a minute to decide here.

22:57Jeff,

22:57he's the sandwich guy,

22:58so it's like

22:59she made a sandwich.

23:00I'm like,

23:00oh my gosh,

23:01she's feeding right

23:01into the judges.

23:02Of course he's

23:03going to love that.

23:03Artie, Andrew,

23:04this was a tough one.

23:06And the chef

23:06moving forward

23:07to get the win

23:08against Bobby Flay

23:10is...

23:15Chef Andrew!

23:19So close.

23:21Great job.

23:22You too.

23:26Should I sit?

23:27Yeah.

23:27Oh, thank you.

23:30Andrew, you just did

23:31more with the turkey,

23:31used it three ways.

23:33Great job.

23:33I mean, both

23:34excellent dishes.

23:35So, Andrew,

23:35you've been in this

23:36position before.

23:37You've battled

23:38Bobby in the final round.

23:39How many times

23:40have y'all competed

23:40against each other?

23:41Well, like,

23:4218 years ago,

23:43battle Whistling Salmon.

23:44That's how long it was?

23:45Something like,

23:47we're old.

23:48Whistling Salmon

23:49has gone extinct

23:49since then.

23:50That's how long it was.

23:51This is how long

23:52you hold on to stuff?

23:54And then Hanukkah.

23:55Hanukkah.

23:56Yeah.

23:56My one-quarter

23:57Jewish cousin

23:58beat me.

24:00I am so excited

24:02to take Bobby

24:02down this time.

24:03Let's see what happens.

24:04Love it.

24:05All right, Andrew,

24:13congratulations.

24:14Tough competitor.

24:16Delicious and amazing.

24:17She gave you

24:18a run for your money,

24:19but turkey y'all a king

24:20is the king

24:21of the kitchen right now.

24:22All right,

24:23what's your signature dish?

24:24I'm going to do

24:24a handmade turkey sausage.

24:26Okay.

24:26Okay, yeah, yeah, yeah, yeah, yeah, yeah.

24:31Andrew, not only

24:31do you get to battle

24:32Bobby with your signature dish,

24:34but you get to pick the teams.

24:36This is the fun part.

24:37You got two really,

24:38really good cooks here.

24:40I know Kelsey,

24:41and she's highly skilled,

24:42so I'm like,

24:43okay, we got a shot

24:44at this thing.

24:45If you would do me the honor,

24:46I'd be thrilled

24:47if you'd cook with me.

24:48Wow, that's so sweet.

24:50I am very honored.

24:51Get over here, Artie.

24:54Let's kill him.

24:55We got this.

24:56Yes.

24:56I'm so happy

24:57to cook with Artie.

24:58Her food always tastes delicious.

24:59Amazing flavors and textures,

25:01so I feel like

25:02I have a great partner

25:03in this round.

25:03Oh, yeah.

25:05Honey, watch.

25:06She's ready.

25:06We got this.

25:07My first competition

25:08I ever did,

25:08he was a judge.

25:09Really?

25:10Yep.

25:10I do this show

25:11called Top Chef,

25:12and he's one of the very

25:12first judges I have,

25:14and he's judged me a lot since.

25:15We have a food family thing.

25:17We do, yeah.

25:17Also, we're related

25:18in our food trees.

25:20Yeah, we are.

25:21Years later,

25:22then I am a chef

25:22for one of his best friends

25:24who's not my mentor,

25:26Gavin Casey.

25:27Artie,

25:27can you please promise

25:28all of us

25:28that you're not going to carry

25:29this competition for Bobby

25:31this time?

25:31Like I did last time?

25:32Yeah.

25:32Like you did last time?

25:33Please?

25:34We make a great team.

25:35We've already done it

25:36one time before,

25:36and we won,

25:37so that's okay.

25:38You might want to just,

25:39like, not do something

25:40or move slow

25:41just so that he goes down.

25:43I don't care about winning.

25:44Just be nice if he lost for once.

25:46Now, we want to win

25:46at their best,

25:47you know?

25:48I'm willing to cheat

25:49at this point.

25:49Win is a win, brother.

25:50You'll have 45 minutes

25:51to make turkey sausage

25:53and at least

25:54two other side dishes,

25:56so each side dish

25:57has to use

25:58an element of the turkey

25:59that you are not using

26:00in your main dish.

26:02Okay.

26:03The bird is the word,

26:04and your 45 minutes

26:05starts booking now!

26:07Oh!

26:14So, Andrew challenged Bobby

26:16to make turkey sausage,

26:17plus they need to make

26:19two sides.

26:20Breaking down turkeys,

26:22and then I'm going to get

26:22the sausage going behind.

26:23Game plan is just

26:24to divide and conquer.

26:26I'll get the side dishes started.

26:27KBC is going to handle

26:29the sausage.

26:30We're going to make

26:31turkey skin-in-case

26:32turkey sausage,

26:34sweet potato gnocchi,

26:35and sweet and sour

26:36pearl onions

26:38with fried turkey tails.

26:40A heavy little bird.

26:42Andrew, why did you

26:43choose turkey sausage?

26:44I love making sausage.

26:47I think it's a fun way

26:48to present turkey,

26:50and I thought it would make

26:52for a really fun challenge.

26:54Bobby is as seasoned

26:56as it gets,

26:58and he is an extremely,

27:00brutally difficult person

27:02to compete against,

27:03as I have learned

27:04over the last 25 years.

27:06All right, so you're going

27:07to make the potato cakes?

27:08Yep.

27:09I have the turkey in there, yeah.

27:10Okay.

27:11And I'm going to try

27:12to put these creepinets together.

27:13I mean, I like cooking Indian food.

27:15It's always an adventure for me

27:16because I love the spices

27:17and the ingredients.

27:18And you've got

27:18the braised grains, right?

27:19Yeah.

27:20All right.

27:20Turkey thighs go

27:21into the pressure cooker

27:22because this is going to take

27:23at least 35 minutes probably.

27:26Then I put the skins

27:27in the fryer.

27:28Dara masala,

27:28do you have it?

27:29Right there.

27:31A lot of Indian spice

27:32is happening over there.

27:33He's really leaning

27:34into Artie's natural ability

27:36to combine these wonderful

27:37warm and spicy

27:39and aromatic flavors.

27:4238 minutes,

27:4330 seconds left.

27:47All right,

27:48what are we doing

27:48for the sausage here, gang?

27:49Real quick.

27:50I see it's coming together nicely.

27:51How are we spicing it up?

27:52I'm making a crepenet

27:53with some garam masala,

27:55some kajmiri chili,

27:57some garlic and ginger.

27:58All ground turkey.

27:59And a little ground pork, too.

28:01So a crepenet is a sausage

28:02wrapped in call fat

28:04to make almost like

28:05a patty out of it.

28:05Call fat holds it together

28:07and it also brings flavor.

28:08He's using call fat

28:09to wrap it instead of stuff it

28:11in the casing, right?

28:12Yes.

28:12Wow, smart.

28:13What are you doing

28:14for the sides here?

28:15I'm making a potato cake

28:16and I'm making braised greens

28:17with a ton of, like,

28:19saag paneer spices.

28:20How are you going

28:20to incorporate turkey

28:21into those two side dishes?

28:23Uh, turkey skin

28:24on the potato cake

28:24and turkey, like, bouillon

28:26to amp those flavors up.

28:27Oh, my gosh.

28:28And then shredded turkey

28:29is going to go in the greens.

28:31Wow.

28:32We're still on the same team, right?

28:33Now I feel like

28:34you're an enemy.

28:35Why?

28:36Because Bobby's got to lose.

28:37I don't even know

28:38why I'm talking to you right now.

28:39No, no, I am all about

28:41helping Bobby win today.

28:42I don't even know why.

28:43Sorry, buddy.

28:45Sabotage.

28:46It's going to take

28:47more than that, my friend.

28:49When I cook with you,

28:50I feel way more confident

28:52Oh, good.

28:52about what I'm cooking

28:53because he doesn't mess with me.

28:55He's just like,

28:56what do you think?

28:57And I'm like, oh, I like it.

28:58He's like, good enough for me.

28:59I'm glad to hear that.

29:00Yeah, you're a really good mentor.

29:02Yeah.

29:03Is this what you were thinking?

29:04Yeah.

29:04Kelsey, what are we doing?

29:07I see you're on sausage duty, right?

29:09Are you mixing with a little pork fat?

29:10Yes, I am.

29:11Hey, now.

29:12So you got your thighs.

29:13How are you going to spice up

29:14this turkey sausage?

29:15So we're going traditional fall spices.

29:18Some herbs, cranberry, hazelnuts.

29:20And we are using the thighs.

29:22And then I've also boiled some skin

29:24that I'm also going to grind in there as well.

29:27So this is going to be very fortified

29:28with flavor and fat.

29:30Turkey, turkey, turkey, turkey, turkey.

29:30Turkey, turkey, turkey, turkey.

29:30Oh, a little pancetta.

29:31This is going to be amazing.

29:32And what are we doing for our side here,

29:34Chef Andrew Zimmern?

29:35I'm doing sweet potato gnocchi.

29:37I'm going to do it with turkey livers

29:39and rosemary.

29:41Very nice.

29:41And we're going to do some sweet

29:43and sour onions with some goat butter.

29:48Oh, you're just right in the barnyard today,

29:50aren't you, buddy?

29:50100%.

29:51Wow.

29:52You know, I'm very barnyard-y.

29:54I see you.

29:54I smell you.

29:55I think barnyard every time.

29:56That's why he picked me.

29:57This guy's milked some pigs over here.

30:00We have great dairy goats in Minnesota

30:03where I live.

30:04Goat milk, goat butter.

30:05The flavor is just insane.

30:07Just another holiday celebration

30:10at the Zimmern House.

30:10That's exactly right.

30:1133 minutes left.

30:17That looks really good.

30:18Smells good, too.

30:19Remember, it's going to get

30:20all that onion marvelousness.

30:23I think it's good.

30:24Bobby makes a big bowl of ground.

30:27Dark meat, white meat, turkey.

30:29He's going to kind of do his own little,

30:31you know, hand-formed sausage.

30:33Andrew, on the other hand,

30:34they're making sausage old-fashioned way,

30:36taking a whole bunch of pancetta,

30:38pork fat, turkey meat, dark meat, skins.

30:42All right, I'm going to work on these skins.

30:44So you got total traditional flavor

30:46on Andrew's team,

30:47and then you got, you know,

30:49new wave Indian Thanksgiving

30:51on Artie and Bobby's team.

30:52This is going to be wildly different approaches.

30:57Oh, that's beautiful.

30:58Well, let's see.

31:00Looks good.

31:01You feeling okay?

31:01Mm, I'm a little behind on these potatoes.

31:04I'm going to get these greens in.

31:0822 minutes.

31:10Not kidding.

31:13All right.

31:16Artie, walk me through your process.

31:17What are we doing?

31:18These are for the potato cakes you're doing?

31:19Yeah, so they're going to be flavored

31:21almost like a samosa filling.

31:23Nice!

31:23And then you're going to fry them?

31:25Yeah.

31:26So I'm putting frozen peas in there,

31:27some cilantro, some lime juice,

31:29and then all of those sautéed aromatics.

31:31It's going to be bonkers.

31:34There's a lot going on here, sir.

31:36I know.

31:37Uh-oh.

31:38Wait, I think somebody else

31:39is trying to get in, guys.

31:42Oh, no!

31:43Oh, my God.

31:46Oh, no!

31:48Bobby, Artie!

31:49There's a big, fat turkey looms!

31:51Oh, my God.

31:52No!

31:52Oh!

31:54Nice and crispy!

31:57Oh, my God.

31:58Wow!

31:59What are you doing here?

32:01Hey, turkey, oh, yeah, turkey time!

32:05It's turkey time!

32:06Big fat turkey!

32:07Nice and crispy!

32:09My fat turkey!

32:11Yeah, Bobby, come on!

32:12Big fat turkey!

32:13Come on, big fat Bobby!

32:14Always tasty!

32:16Oh, yeah, we're tasting!

32:17Lots of gravy!

32:18La, la, la, la!

32:20Let's go!

32:21Big fat turkey!

32:22Hey, mama!

32:24What is happening?

32:25Hey, mama!

32:26Hey, mama!

32:27Hey, mama!

32:28Hey, mama!

32:29Hey, mama!

32:30Hey, mama!

32:31Hey, mama!

32:32Hey, mama!

32:33Hey, mama!

32:34Hey, mama!

32:34Well, hopefully that turkey dance wasted a couple minutes off that clock for Team Bobby over

32:39here.

32:39Okay, so Kelsey expertly skinned the turkey around the breast meat.

32:45And we're going to go into one large sheet reaching over to one large sheet reaching over you.

32:49Which Andrew is using all that ground turkey meat, which Andrew is using all that ground turkey meat.

32:53Stuff it inside.

32:54Really brilliant, full turkey experience.

32:57How's it going?

32:57How's it going over there, y'all?

32:59Good.

33:00Are you having fun?

33:01Yep.

33:02So much fun.

33:04I can't even believe how much fun I'm having.

33:06It's ridiculous.

33:07All right, do you want to look at these skins?

33:09Two so far.

33:10So is this ready to be stuffed?

33:12Yep.

33:13And look what I'm doing.

33:14One, two, and then cutting that off.

33:20Right?

33:21Okay, I got it.

33:22And I think we're going to do them all on the stove top.

33:24Heard.

33:25I get to make my dreams come true by learning from the people that I just thought I was going

33:29to watch on TV my whole life.

33:30But with only ten minutes left, I'm still seeing sausages go on the stove top into a pan.

33:36And I don't know if there's going to be enough time with these sausages.

33:38Ten minutes, it's a lot of meat in there.

33:40It's a lot of skin to cook.

33:42Andrew, what's left to do?

33:44How are we feeling on those turkey sausages?

33:46Uh, we'll see.

33:47We're going to pull them out at the last moment, and the oaky is done.

33:52We got this.

33:53Will the sausage make it to the plate?

33:55Does this look good to you?

33:57Yeah.

33:58Just taste it.

33:59Yeah.

34:00The greens have now braised beautifully.

34:02That tomato is sweet, and that garam masala has really bloomed.

34:05Oh, my God.

34:07How is it?

34:09What's the matter?

34:10It's so freaking good.

34:11All right, good.

34:12That's what we want to hear.

34:15I thought you were going to start crying.

34:16I know, I scared him, poor guy.

34:22Turkey braised.

34:24Seasoned, sliced.

34:25Beautiful.

34:27Let them know it's there.

34:28Team Bobby, what's left to do?

34:30Artie, have you started the potato pancakes yet?

34:32In my mind, I have.

34:33Yes, you have.

34:34And your mind cooks them perfectly every time.

34:36Isn't that the same?

34:38Jeez.

34:39Looks like Artie is pan frying her potato cakes right now, which five minutes left is, um,

34:45I would have made them half the height and half the diameter at this stage.

34:56What's the garnish for this?

34:57Parsley on this?

34:58You can.

34:59Okay.

35:00And these are our turkey tails that go on the sweet and sour onions.

35:05A lot going on here, guys, with three minutes, ten seconds left.

35:13I am 100% genuinely nervous that Team Andrew sausage might not be fully cooked.

35:18You know, that could be detrimental to the win here.

35:21I'm going home a loser, again.

35:23I checked the sausages, and they're just too blonde on top.

35:27There's no amount of pan frying that's going to work, so I drop them in the fryer, and

35:31I'm praying that they don't fall apart.

35:34One minute, 30 seconds left, yo!

35:37What do you need?

35:38What do you need?

35:39Fried sage on those first, and these turkey tails first.

35:43Last thing, parsley, if we have time.

35:46Come on, Team Andrew, you can do it.

35:47Let's do it!

35:50Bobby, what are you garnishing those sausages with?

35:52It's yogurt with aji al mario.

35:54And mint and cilantro, and then I have a cranberry mostarda, and I have some pickled shallots.

35:59That's a lot of stuff, Bobby.

36:00You say it so flippantly.

36:01I love that about you, that cool confidence.

36:03I know.

36:07What do you need, Andrew?

36:0820 seconds.

36:09Nothing.

36:11I have a lot of free-form plating techniques.

36:14What did we say was going on top of this?

36:15Cran-fresh and turkey skin.

36:16All right, so...

36:19We gotta go.

36:20Yeah, I know.

36:21Nine, eight, seven, six, five, four, three, two, one.

36:28You're smart.

36:29You're smart.

36:30Yes, yes, yes, yes, yes!

36:35You can hand yourself in.

36:36Me too.

36:39You're crazy.

36:42Whoa.

36:43That's amazing.

36:45When in doubt, fry it out.

36:46It's the only thing you can do.

36:48And then to say a little...

36:50She's a little bit country, I'm a little bit rock and roll.

36:54I think it's gonna taste awesome.

36:55Yeah.

36:56And yours is beautiful.

36:57Great.

37:00Team Andrew, Team Bobby, tonight was all about turkey.

37:04Now I'd like to introduce you to our judges.

37:07First up, the chef owner of East Wind Snack Shop, Chris Jung.

37:11The culinary director for Cafe Spice, Hari Nayak.

37:17And the founder and executive chef of Sprinkle and Sprout, Nicky Dinky!

37:27Today was all about the turkey, and each team had to make turkey sausage plus two sides.

37:32Please start with the first meal in front of you.

37:44All right.

37:45This guy?

37:46He delicious.

37:47It's just bringing all of those, like, comfy Thanksgiving vibes in a very different format.

37:52I love the little hits of peas in there.

37:54The turkey skin on the top and the texture contrast hit really high marks for me.

37:59Very creative.

38:00It reminds me of a samosa filling.

38:02What I really want is a little more of that tamarind creme fraiche.

38:06The braised greens, the Swiss chard, was a little bit of a tough bite.

38:10I disagree.

38:11I like that they have a little bit of bite to them.

38:13It makes them really feel hearty.

38:15The sausage, I love the flavors of it.

38:17It reminds me of a kebab on the streets of Northern India.

38:20The ahi amari yogurt and the pickled onions going really well.

38:25And it's so well seasoned and balanced.

38:27I did find that some bites were really moist and perfect, and some bites were a little bit drier.

38:33But it is definitely warm and cozy and was really good.

38:36All right, judges, please try the second turkey sausage.

38:39The sausage itself, great flavor, great moisture.

38:52Wrapping it with the turkey skin, 10 out of 10 on the cuteness factor.

38:56The skin, because it was wrapped and then cooked that way, kind of lost some of that crisp.

39:01Made the skin a little bit rubbery.

39:04The gnocchi, that's a star.

39:06You know, I could eat a bowl full of that.

39:08The mushrooms with the livers, a match made in heaven.

39:11And then the onions and that crispy turkey tail really brought that turkey flavor.

39:17Brilliant idea.

39:19Overall, a great meal.

39:21All right, thank you so much for your comments, judges.

39:23Now, take a vote.

39:25Oh, my God.

39:27You know, two very different meals.

39:30I just love that about food, you know.

39:34And the winning team is...

39:35Team Andrew and Calvin!

39:36Yeah!

39:37My brother.

39:38Good job.

39:39Wow.

39:40Redemption!

39:41I mean, huge, huge deal.

39:42I mean, you know, Bobby does not go down very often.

39:47These were two incredible feasts.

39:48But I think at the end of the day, the moistness of the sausage and that gnocchi really won't

39:50go down very often.

39:51And it was simply delicious.

39:52Congratulations.

39:55I've never won here for a holiday-themed episode to be Bobby Filay.

39:56I was, like, getting over 46, and that's what happens.

39:57It's not what they did.

39:58Wow.

39:59Let's cut it out.

40:00How about the tie, grab me!

40:01Got that on?

40:02We got it to keep it?

40:03Hey, you got it, who's got it?

40:04You got it?

40:05What?

40:06I got it.

40:07We're going to give you a try.

40:08Hey, you got it.

40:10Hey!

40:11Hey, me.

40:12Hey, where are we?

40:13What are we, Matt?

40:14What's up?

40:15How did I get it?

40:16What do I get?

40:17What's up?

40:18You got it?

40:20I've never won here for a holiday-themed episode

40:22to be Bobby Flay.

40:23I was, like, I think 0 for 46.

40:24So...

40:25Congratulations.

40:27My revenge-giving dreams have come true.

40:30Yes, they have.

40:31I've known Bobby for 40 years,

40:33since we were young cooks in New York.

40:35So, and I'm just really blessed

40:37that I had such an excellent partner in crime.

40:41We lost to a great pair here.

40:42We did. We did.

40:43That was fantastic.

40:44There's a lot of full circles for me cooking with him,

40:47because before I even was a chef,

40:49I was watching him on TV.

40:50And what your show for me was,

40:53there's a big world out there.

40:54And food can connect me to different cultures

40:56and different people.

40:57And it's, if it weren't for him,

40:58I wouldn't have learned.

41:00I appreciate you.

41:01You got me out of my small town in Alabama

41:03and you didn't even know it.

41:06I didn't mean to make you cry.

41:11We're Team Andrew.

41:12And we just beat Bobby Flay.

41:14Yeah.

41:17You know, Bobby, you think you have it all.

41:21But tonight, you're doomed.

41:27Michael Batagio!

41:30Well done, Bobby.

41:31Jeffrey Zakarian.

41:33Manit Choha.

41:35Mariah Carey.

41:37Woo!

41:38No, I'm kidding.

41:39She was too expensive.

41:40There's gonna be some flavor in this kitchen tonight.

41:43Oh, Lord, there's a fire!

41:46Oh, my God!

41:48Please!

41:49Oh!

41:50Yeah!

41:52They're killing me.

41:54This year, everyone's out for holla payback.

41:57Holla payback.

41:58Holla payback.

41:59I'm hurts!

42:00All that kind of thing is a bomb矛盾.

42:03I want it!

42:17A car will fight.

42:18In fact, there's more Dude's hate.

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