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Short filmTranscript
00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:04in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient
00:17of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide who's
00:22got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby.
00:36Bottom line.
00:37You're going to run in a chair!
00:38Everyone's out to beat me.
00:46Tonight we have two superstars, one from the kitchen
00:48and another from the silver screen.
00:51It's Chef Amanda Freytag.
00:54And award-winning actress, Taraji T. Henson.
01:01You're going down, Bobby!
01:03You are going down!
01:04Yelling at me already.
01:07I can't believe you're in this building.
01:09I follow the food.
01:12What have you been up to lately?
01:13I mean, we know you from movies, television, and also now you have your own Moscato.
01:17Yeah, Seven Daughters is from the Trelato Wine Company.
01:21It's so good.
01:22I got to check it out.
01:23I have bottles for you, don't worry.
01:25You do?
01:25And you also have your own cocktail situation.
01:27Yes, talking about that.
01:28Right to a cocktail.
01:29We BYOB, always.
01:32So how's your game in the kitchen?
01:34I come from a family in the south, so I know about southern cooking,
01:38and I used to spend summers with my grandmother.
01:40She makes this amazing pineapple cake from scratch.
01:45One day, I attempted to make it, and my son came home from school,
01:49and I hear my son scream out,
01:50Mom, this is some great cornbread!
01:53I never tried it again.
01:55Baking, that is a completely different world.
01:58Right.
01:59Taraji, I'm going to let you in on a little secret.
02:01Bobby's really good, but he's not good at everything.
02:05Can you guess what it is, Taraji?
02:07Um, baking.
02:09Well, the good news for us is our chefs know a lot about that.
02:12Good for me, because I love sweets.
02:15Our first contender has won countless baking competitions.
02:19Great.
02:21He always says, where there's a whisk, there's a way.
02:26It's Chef Blake Shelton!
02:29What's up?
02:30What's up?
02:31Look at that whisk, baby!
02:33Baby!
02:34Yes!
02:36Let's do this!
02:39Our next contender is known for her over-the-top treats.
02:43Here to roll out a win, is Chef Christina Vasquez!
02:47Oh, yeah!
02:51Oh!
02:53They have their weapons, and they are ready!
02:57All right, lock them in.
02:59Oh, we can't get out!
03:03What's up, chefs?
03:04You feeling energetic tonight?
03:05Let's do it!
03:06Yeah?
03:07Ready.
03:08What's your goal tonight?
03:09I'm a new mom.
03:10I want to get my groove back.
03:11Woo!
03:11Yeah!
03:12Congratulations!
03:13You gonna get your groove back, girl!
03:14You came to kick his ass!
03:17It's time to school you.
03:18We gotta teach you some things.
03:19Oh!
03:21We got live ones!
03:22All right, let's do this.
03:24I'm gonna give you an ingredient of my choice,
03:26and you must make that ingredient the star of your dish.
03:29And that ingredient is...
03:32peanut butter.
03:33Yeah.
03:35Easy.
03:37Okay, 20 minutes on the clock.
03:39Don't stutter with the peanut butter.
03:45Peanut butter.
03:47I love it so much.
03:48What a great ingredient!
03:49I love peanut butter.
03:51Peanut butter's versatile, but the texture can be your friend or your enemy,
03:55depending on how you utilize it.
03:56Do you ever bake with it, or are you just making salmies?
03:58I bake brownies.
04:00Oh, yum.
04:00And then sometimes I just get a hankering for a peanut butter and jelly challenge.
04:05Hey, Blake!
04:06Yeah?
04:06What are you making?
04:07So I'm gonna make some peanut butter and jelly french toast with some pancetta and a blueberry compote.
04:12Wow.
04:16I am one of a kind with my creativity.
04:19So I want to make a nod to the classic peanut butter and jelly sandwich.
04:24You know Blake is a competitor and he's won.
04:26Lots of competitions.
04:28Lots.
04:28I know.
04:29Are you nervous?
04:30Yes.
04:30No, you're not.
04:31Yeah, I am.
04:33I'm the chef owner of Steel City Bakery.
04:35We focus on modern baking techniques.
04:37I make the best version of your favorite dessert.
04:40I also have a sweet tooth for competition.
04:43And by competing with the best of the industry, I think about my son.
04:46It's really imperative that I continue to show him excellence so that he has an example to look back on.
04:52I've already won five baking competitions, so I know I'm ready to face my toughest opponent yet.
04:58Bobby, you think that you can beat me?
05:00Be nervous.
05:01You guys, you know you only have 17 minutes left, right?
05:04Yeah.
05:05I'm almost done.
05:06Great attitude.
05:07What about you, Christina?
05:08What are you making?
05:09I'm going to do a ricotta fritter with a little bit of a peanut butter, honey caramelized drizzle.
05:14Bobby, you better get your stuff together because it's not looking good for you.
05:19I think a ricotta fritter is really fun.
05:21It almost looks like a little donut hole.
05:23So I mix ricotta, eggs, and of course, peanut butter.
05:26Just do a few little testies.
05:28Wait, she made that fritter batter so fast.
05:30I couldn't work like this under pressure.
05:32No?
05:32I need hours.
05:34Oh, Bobby doesn't have a chance.
05:36It's fine.
05:37I'm the owner of Pedal Dust Cakery.
05:39We focus on doing custom cakes, special occasion cakes.
05:43You name it, we bake it.
05:45My favorite desserts have some pops, some punches, maybe a little sparkle.
05:49That's just what I like.
05:51It's been a minute since I've last competed because I've had a baby.
05:54And mama needs her group back, so we got to win.
05:57Bobby Flay, he's going to be extremely tough to beat.
06:00He's an icon, but so am I.
06:04Here we go, 15, 20 left.
06:07Blake, so how you feeling?
06:09I'm feeling really good.
06:10I got my compote going, my brioches prepped.
06:13I got my base four, my french toast, and then I got some pancetta searing already.
06:17Keep an eye on the time.
06:19Yes.
06:20Okay, what's happening over here?
06:22Congratulations, new mom.
06:23How are you feeling?
06:24Good.
06:25You're getting no sleep whatsoever?
06:27No sleep.
06:28Okay.
06:29Christina, do you have somebody in the audience today?
06:31I have my husband and then my cousin.
06:34They're right there.
06:34Yeah, congrats.
06:35You better support your queen.
06:37I know that's right.
06:39That's right.
06:40We're just under nine minutes.
06:44For my peanut butter mousse, I fold in mascarpone, heavy cream, and powdered sugar.
06:51Now that my fritters are finished, I'm making peanut butter caramel using honey, granulated sugar,
06:56and peanut butter.
06:57Both of them are very confident.
06:59Are you getting your strategy together?
07:01I'm going home.
07:03That's my strategy.
07:04Six minutes left.
07:06Blake, I'm not coming to make you nervous.
07:08You're not?
07:09I'm coming to give you some inspiration.
07:11I love that.
07:12What is that?
07:13This is going to be a quick blueberry compote.
07:15So just a little bit.
07:19You like it?
07:20Hurry up.
07:24What you doing over here, Christina?
07:26I'm getting the sauces ready.
07:27I have my spoon if you want me to try something.
07:31Enjoy.
07:33Can I get some more of that and put it on this?
07:37She's just here to eat.
07:38Oh my god.
07:39This is perfect.
07:41You like it?
07:41Good to us for judging because I don't know.
07:44140.
07:46First thing to go down is my peanut butter caramel.
07:48And now I'm going to put my fritters right into the center.
07:51Blake, you got to get it together on that plate.
07:53I know I'm coming.
07:54I'm coming.
07:54I'm coming.
07:55Does he have anything on the plate?
07:56No.
07:57You're making me nervous, Blake.
07:59Blake, come on.
08:00You got this.
08:06One minute to go, you guys.
08:09Pipe my peanut butter mousse onto the plate.
08:11And then my blueberry jam.
08:14This is stressful.
08:15I don't know how you do it.
08:17Lord have mercy.
08:18There are literal seconds on the clock and I am not done.
08:21I need to beautify this.
08:24Blake, you're going to be crazy.
08:25Five, eight, seven.
08:27I garnish with a little bit of micro cilantro.
08:30Five, four, three, two, one.
08:37He was down to the wire.
08:40That was 20 minutes.
08:44I'm feeling very good about our chances tonight.
08:46I'm not feeling good about your chances, Bobby.
08:50Chef Blake, tell us what you made.
08:51So today I've made for you a peanut butter mascarpone French toast with a blueberry jam and panseller
08:57pancetta topped with some micro cilantro.
08:59Micro cilantro.
09:02Say it together, everybody.
09:09Well, I'm pleasantly surprised by all these flavors.
09:13That peanut butter mousse, airy, light.
09:17The blueberry jam ties it together.
09:19And the cilantro oddly works.
09:21But the French toast could be a little bit crispier.
09:24But it's, and bravo for the cilantro, okay?
09:30Chef Christina, tell us about your dish.
09:32We have today peanut butter ricotta fritter with a honey peanut butter caramel.
09:37These fritters are the bomb.
09:39Open up a fritter shop, because I would come.
09:42They're crispy, crunchy on the outside, fluffy airiness on the inside.
09:46But I'm having a little issue with the sauce.
09:49I can't drag that fritter through that peanut butter sauce.
09:52Yeah.
09:53I wanted the sauce.
09:55But these fritters...
09:58I'm absolutely devastated about the caramel,
10:00but I'm hoping that the fritter being so perfect is enough.
10:04Well, chefs, Amanda and I have reached a decision.
10:07I'm gonna pass it to Amanda.
10:09Oh!
10:10I can't be the bad guy today.
10:13The chef moving forward to beat Bobby is...
10:20Chef Blake!
10:22I still think I represented myself in a way that I'm proud of.
10:25Oh my God, I get to hug you?
10:26I hope one day when my daughter can watch back on these competitions,
10:29she just sees that we get back on that horse and we keep going.
10:32Blake, the way that you match those flavors together, it weirdly worked.
10:37Now your real job...
10:39You can count on me, Taraji.
10:40Okay!
10:41Let's do it!
10:49All right, Blake, congratulations.
10:52How you feeling about round two?
10:53I think you might have a few hiccups with this one.
10:56All right, what's your signature dish?
10:59My signature dish is...
11:04Pineapple upside down.
11:05What?
11:06Are you kidding me?
11:11She was talking about this.
11:13Really?
11:13That's my 100-year-old grandmother's favorite dish to this day.
11:17Can I call her real quick?
11:19No!
11:19Let me get up.
11:21No, he can't.
11:22We're putting 45 minutes on the clock, and your time starts now!
11:35Who knew that today was going to be pineapple upside down cake?
11:39Total kismet.
11:41I mean, it's not easy.
11:42It's usually a yellow or white cake with caramelized pineapple.
11:47Then you have to flip it out.
11:48Blake, why is this pineapple cake your favorite?
11:52Because it has a lot of different layers and textures, and I infused just a little bit of
11:56unexpected flavors in it to kind of elevate that pineapple.
11:59Oh, okay.
12:00Well, he's going to be true to himself because he gave us some unexpected flavors in that first
12:05round.
12:05He sure did.
12:06I'm making a pineapple upside down cake with a passion fruit caramel.
12:11The first thing I need to do is my cake batter.
12:14I add egg, buttermilk, pineapple juice, AP flour, sugar, and I'm going to use cornmeal to add a little
12:20texture.
12:21Bobby, what's your take?
12:23I'm going to hope to get a cake on the plate.
12:26Blake is going to definitely out-technique me, so I need to come in with some flavor
12:30distractions.
12:31So I'm making a Caribbean spice pineapple upside down cake with dark rum caramel.
12:36I start by making the batter because I have to get the cake in the oven.
12:39My strategy is to cook the pineapple and the cake separately because if I can control both of
12:45the components, I'll have a better chance of making it taste the way I want to.
12:49Oh, it's almost there.
12:51I'm taking my time creaming my butter and sugars together because it's going to incorporate
12:55air.
12:56A lighter, more airy cream leads to a softer crumb.
13:00Okay, coming up on 36 Minutes.
13:05Look at you.
13:06I'm like double fisting here.
13:07I'm like double fisting here.
13:09Love this.
13:09So if Bobby already has his cake batter in the pan, what's going on over there?
13:14What do you think?
13:14For me, it's really going to be about the textures.
13:16Okay.
13:16And my texture is going to be much more soft than he is.
13:19Okay.
13:20I can tell by how quickly he is.
13:22Oh, you've been making a cake and watching him.
13:25Yeah, I've been doing both.
13:26I love that.
13:27Let's hear it for Blake, everybody.
13:31Is there cake in the oven?
13:33Yes, the cake is in the oven.
13:34And Blake said he's already seen your batter.
13:37Yeah.
13:37And he said it's not going to be as fluffy and soft as his.
13:41How does he know that?
13:41I don't know.
13:43At this point, I just have to wait for the cakes to cook.
13:46Whenever I make something with a batter like this, and I'm doing it for the first time,
13:49I just hope and pray.
13:50But I don't know if I'm going to miss the mark or not.
13:52Let's hear it for Blake.
13:54Come on.
14:01We're just under 24 Minutes.
14:06So these are really two non-traditional takes of a pineapple upside down cake.
14:10I'm not sure what your grandma would think of this.
14:12Robbie has his cake already baking.
14:14And Blake has a twist by using passion fruit.
14:18And he was very confident about the texture of his cake.
14:22He has cornmeal in it.
14:23Yes.
14:23And that's going to give an interesting texture.
14:26Mm-hmm.
14:27Now that I got my pineapple upside down cake cooking,
14:29I got to get started on everything else.
14:32For my passion fruit caramel, once I'm noticing that my sugar and water is starting to caramelize,
14:37I add a little bit of passion fruit juice.
14:39This is where I'm going to get that flavor profile from.
14:43I'm caramelizing pineapples with some sugar.
14:46Ground ginger, ground cinnamon, ground nutmeg, ground cloves.
14:50Ooh.
14:51The caramelization on those pineapples look pretty good.
14:53I'm going to go check in.
14:55Guys, 18 minutes to go.
15:02What's happening here?
15:03I'm making a rum caramel.
15:04There's not enough rum in there.
15:06You need to put more rum.
15:07All right, I will.
15:09And I got a surprise for you.
15:11All right, what's the surprise?
15:12So I'm going to make my famous Taraji Rita.
15:16Oh.
15:16Yeah.
15:18It's spicy.
15:19We got a little jalapeno in there, tequila.
15:22I was going to measure it, but you know what?
15:26Some mango juice.
15:28My Moscato.
15:29Oh, it's Moscato and tequila.
15:31Yes.
15:31What?
15:32We're going to shake it up here.
15:38Tell me what you think.
15:43That's good.
15:44You put the Moscato in there?
15:45I did.
15:46You know what?
15:46It bounces out the tequila.
15:48See?
15:48Cheers.
15:48You know what I'm doing.
15:50Well, good luck to you guys.
15:52Thirteen minutes left.
15:55You're the best bartender.
15:57Cheers.
16:00I do love the Moscato in here.
16:04For my whipped cream, I'm melting white chocolate.
16:07It's going to add a subtle sweetness,
16:09but also allow my whipped cream to be stable.
16:13What's he doing over in Blake's station?
16:15He's stealing!
16:16He's stealing!
16:17Blake, look, look, look!
16:18He's stealing!
16:21Just checking it out.
16:22I don't know what Blake is doing.
16:24He's got a lot of stuff going on.
16:26Oh, oh, oh!
16:27Bobby's cakes are out!
16:30I take my cakes out of the oven.
16:32I haven't tasted them yet, but they look great.
16:35Oh!
16:36Blake cakes are out as well.
16:38The time has come.
16:40It is time to flip these cakes.
16:42This is making me nervous.
16:43I know that my cake is fully baked,
16:45but I don't know the level of caramel.
16:48I don't know the color.
16:49I don't know if it's going to release.
16:53Yeah!
16:55That's right!
16:56Oh, my goodness.
16:58The cakes came out.
17:00Two minutes, guys.
17:01Two minutes.
17:02I'm serving caramel on the plate and also on the side,
17:06just in case they want a little bit more.
17:11I put the pineapple on top of the cake,
17:14sauce it with some of the rum caramel,
17:16sprinkle on some toasted pecans.
17:17Less than a minute.
17:18Less than a minute.
17:19Don't forget the white chocolate.
17:21Hurt.
17:22He loves to keep us crazy.
17:24I know.
17:26Bobby, are you finished?
17:28No.
17:29Oh, my gosh.
17:30You guys, that was 10 seconds.
17:31Nine, eight, seven, six, five, four, three, two, one.
17:44Beautiful, good job.
17:45Beautiful, dude.
17:45Oh, you got a cherry on your egg.
17:48I look over and I see what Bobby's made.
17:51I'm hoping that he gets dinged by the judges,
17:53because he did not bake his pineapple in his cake.
17:56Whew.
17:57I'm just to lay down.
18:01Tonight's challenge was pineapple upside down cake,
18:04and it's time to meet the judges.
18:06First up, founder of Polycooks, Paulette Goto.
18:11Cookbook author, Dan Langan.
18:16And chef owner of the Hungry Gnome Bakery, Danielle Sepsi.
18:24Judges, please start with the first pineapple upside down cake that's in front of you.
18:34Huge fan of pineapple upside down cakes, so this is my day. Thank you for having me. You're welcome that
18:38I'm here.
18:40I love that they used corn in this batter. It's a really good refreshing change to it.
18:45The passion fruit caramel, big fan. Passion fruit, pineapple goes together very, very well.
18:50The one thing I do wish is that the pineapple was caramelized a little bit more.
18:53The cake itself was not too sweet, so the fact that the whipped cream had some sweetness to it
18:57from the white chocolate I think was nice. I do wonder if the cake was just a little under baked.
19:02I loved that custardy feel on the center. The caramel was great, but I did kind of miss the passion
19:09fruit.
19:10Okay guys, so please try the second pineapple upside down cake.
19:19It's the eyebrow left for me. What does that mean?
19:25Well, when you think of pineapple upside down cake, this is the cake that you think of that you want.
19:30It's light, it's airy, it's spongy, it's beautiful. But I do wish that the pineapple and the cake were more
19:37together.
19:37I think that the cake was baked and then the pineapple was added later. And I think that was smart,
19:42because the pineapple got really nice grounding and caramelization.
19:46I love how dark that caramel is. I do like the rum, but for me it needed to be cooked
19:51a little bit
19:52more because the rum is a bit harsh. But it's a job well done and it was a delight to
19:57eat.
19:57Wow. Wish I could weigh in, but...
20:01Thank you, judges. Please take a vote.
20:06I'm nervous. I'm just hoping that the flavor is really going to carry me through,
20:11and they forget about the caramelized pineapple.
20:15And the winner is...
20:22It's a win!
20:27Good job.
20:28I just feel so amazing. I know that my son is proud of me.
20:33There ain't no stopping me now.
20:35I felt it was a love letter to pineapple upside down cake. It was still recognizable.
20:39We still knew what it was. It was clearly a personal twist on an old-time favorite.
20:45Bobby, you let my grandma down. You practiced on your baking skills.
20:49Come on, don't you have any spare time?
20:53I'm Blake Shelton and I just beat Bobby Flay!
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