π¨βπ³ Beat Bobby Flay (2013) - Season 2026 Episode 11
The heat is ON in the kitchen! In Episode 11, a bold challenger steps up to face the ultimate test: can they outcook, outsmart, and outflavor the legendary Bobby Flay? With signature dishes, surprise ingredients, and high-stakes judging, this episode delivers sizzling drama and culinary brilliance.
πΉ Episode Highlights:
β’ Challenger spotlight: [brief hook: e.g., "a BBQ pitmaster brings Southern heat" / "a pastry chef redefines dessert"]
β’ Round 1: Signature dish showdown β creativity meets technique
β’ Round 2: Bobby's counter-challenge β can the challenger adapt under pressure?
β’ Judging drama: guest judges weigh in with tough critiques & tough choices
β’ The final verdict: does Bobby's reign continue... or is there a new champion?
πΉ Series Info:
β’ Format: Cooking Competition / Food Reality / Culinary Challenge
β’ Original Network: Food Network / Discovery+ / International Syndication
β’ Series Launch: 2013 | Broadcast Year: 2026 | Episode: 11
β’ Host/Judge: Bobby Flay + Guest Judges (rotating culinary experts)
β’ Setting: Professional Kitchen Studio β New York, USA
β’ Language: English (Original Audio)
β’ Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min
π§ Prefer audio? Listen to Beat Bobby Flay recaps & food podcasts on Spotify, Apple Podcasts.
π Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Who would YOU rather eat: the challenger's dish or Bobby's? ππ½οΈ" Turn on notifications π so you never miss the next kitchen battle!
#BeatBobbyFlay #BobbyFlay #CookingCompetition #FoodNetwork #CulinaryChallenge #S2026E11 #ChefLife #FoodTV #KitchenShowdown #BingeWatch #Foodie
β οΈ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Beat Bobby Flay" belong to Food Network, Discovery Inc., and Television Food Network, G.P. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
The heat is ON in the kitchen! In Episode 11, a bold challenger steps up to face the ultimate test: can they outcook, outsmart, and outflavor the legendary Bobby Flay? With signature dishes, surprise ingredients, and high-stakes judging, this episode delivers sizzling drama and culinary brilliance.
πΉ Episode Highlights:
β’ Challenger spotlight: [brief hook: e.g., "a BBQ pitmaster brings Southern heat" / "a pastry chef redefines dessert"]
β’ Round 1: Signature dish showdown β creativity meets technique
β’ Round 2: Bobby's counter-challenge β can the challenger adapt under pressure?
β’ Judging drama: guest judges weigh in with tough critiques & tough choices
β’ The final verdict: does Bobby's reign continue... or is there a new champion?
πΉ Series Info:
β’ Format: Cooking Competition / Food Reality / Culinary Challenge
β’ Original Network: Food Network / Discovery+ / International Syndication
β’ Series Launch: 2013 | Broadcast Year: 2026 | Episode: 11
β’ Host/Judge: Bobby Flay + Guest Judges (rotating culinary experts)
β’ Setting: Professional Kitchen Studio β New York, USA
β’ Language: English (Original Audio)
β’ Runtime: ~30 minutes (full) | Clip/Highlight version: ~8-12 min
π§ Prefer audio? Listen to Beat Bobby Flay recaps & food podcasts on Spotify, Apple Podcasts.
π Enjoying the series? Hit LIKE, SUBSCRIBE, and comment: "Who would YOU rather eat: the challenger's dish or Bobby's? ππ½οΈ" Turn on notifications π so you never miss the next kitchen battle!
#BeatBobbyFlay #BobbyFlay #CookingCompetition #FoodNetwork #CulinaryChallenge #S2026E11 #ChefLife #FoodTV #KitchenShowdown #BingeWatch #Foodie
β οΈ Copyright Disclaimer: This video is shared for promotional, review, and informational purposes only. All rights to "Beat Bobby Flay" belong to Food Network, Discovery Inc., and Television Food Network, G.P. This upload complies with Fair Use guidelines (Section 107, U.S. Copyright Act). No copyright infringement intended.
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Short filmTranscript
00:00I'm Bobby Flay.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08Trash talking.
00:10This 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 of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:27It's their turn to surprise me with their signature dish.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna win in a chance!
00:38Everyone's out to beat me.
00:44Welcome, everybody.
00:45Let's do this.
00:47It's showtime, but these two would much rather it be curtains for me.
00:50Put your hands together for Food Network's Damaris Phillips
00:53and star of stage and screen, Josh Gad.
00:57Bobby!
00:59Bobby!
01:00Bobby!
01:02Bobby!
01:02You're going down today!
01:08Oh!
01:09Yeah!
01:10You are in trouble, Bob!
01:12My man!
01:14I have so much to talk to you about, okay?
01:16Because you're like the world's favorite snowman from Frozen.
01:19Take that, Frosty.
01:21Also, you're working with Mel Brooks for Spaceballs, too.
01:23Amazing.
01:24Ninety-eight and funniest man I've ever met.
01:27I know, it's crazy.
01:28It's gonna be great.
01:29I might have something for you.
01:31I'm working on Beat Bobby Flay the Musical.
01:33I got you.
01:34Oh, yes!
01:36I love that reaction, Josh.
01:38What are you thinking?
01:39Like, musically, do you want it to be like Cats?
01:42Do you want it to be tragic, like Les Miserables?
01:45Like, what are you looking for?
01:47I want it to be upbeat, a little hip-hoppy.
01:50You know, I'm a New York City guy.
01:51So, Hamilton.
01:52Exactly.
01:53I mean, like, I guess I could play, like, your rival.
01:56Like, the Aaron Burr of this story.
01:58Yes, exactly.
01:59You, what?
02:00You want to be in it?
02:01Yeah, duh.
02:02Imagine, I thought about being a star.
02:04Oh, what?
02:05What could that look like?
02:07Whoa!
02:08What if I go on?
02:10Beat Bobby Flay.
02:11This is not Hamilton.
02:13This is, like, gypsy.
02:15But I think there's something to workshop here.
02:18Yes, let's get around the table, as they say, right?
02:20I love it.
02:21All right, tell me who's up tonight, Damaris.
02:23Our first contender is known for his farm-to-table food
02:26and French technique.
02:27Fun fact, he attended the exact same grammar school
02:30that you did.
02:31Please welcome Chef Kieron McGoldrick.
02:34Yay!
02:36Kieron!
02:41Now, this West Coast chef grew up in the East Coast.
02:44And is returning home to take you down.
02:47Josh Mousakis!
02:52Louder!
02:54I feel like I'm at a UFC fight.
02:56No, bring out the cage.
02:57Okay.
03:00Kieron, Josh, how's it going?
03:02Good, how you doing?
03:03All right, what's your goal tonight?
03:04To beat you in front of my mom.
03:06Oh, your mom's here?
03:07Aw!
03:08Mom.
03:09Mom, what happens if he loses?
03:10I don't think he will.
03:11Good.
03:14How about you?
03:14I'm here to show that I am the best thing to come out of St. Ignatius.
03:17Okay.
03:18I did go to a few grammar schools, but that's the one I graduated from.
03:21Yep.
03:21Aw.
03:22That's so sweet.
03:22Okay, here's the way it's going to work.
03:24I'm going to give you an ingredient of my choice,
03:26and you must make that ingredient the star of your dish.
03:29And that ingredient is...
03:34Mussels.
03:36I mean, this should be in your wheelhouse, right?
03:38French cuisine?
03:39Yeah.
03:39My initial reaction is excitement.
03:41I know they cook really, really quick.
03:43I know we're going to be able to put something together.
03:4520 minutes on the clock.
03:46It's time to flex your muscles.
03:48Yeah!
03:55Mussels are great, and they take five minutes to cook.
03:57But a bad mussel is really tough to get over.
04:00You don't want to overcook the mussels.
04:02As soon as they're open, they're cooked.
04:03I like that mussels are a little sexy, because the broth is, like, slurpy.
04:07It can be green chili broth, saffron broth, tomato.
04:11Anytime I go to a French restaurant, I'm always drawn to mussels and fries.
04:15The French, they have figured it out.
04:16Make French fries, boys!
04:18Exactly.
04:19No French fries.
04:20Damn it.
04:21All right, Kieran, what are you making?
04:22I'm going Asian, doing a Thai red curry coconut broth with the mussels.
04:28Mussels are a great canvas for absorbing punchy flavors.
04:31My strategy is to cook my mussels separately from the broth, and then I bring everything together.
04:36So I start with my base shallots, lemongrass, ginger.
04:40How do you feel having Josh's mother stare you down?
04:42She's a little intimidating.
04:45I am classically French-trained.
04:48I had the privilege of working at one Michelin star at Cafe Boulud, then 11 Madison Park.
04:53That standard of perfection is unwavering.
04:57You know, that definitely took a toll on me.
04:59Today, I'm the chef and owner of Glamour Farm, a farm-to-table events and catering company in the Hudson
05:04Valley.
05:05Choosing to leave the fine dining world was not an easy decision.
05:08And I'm here to show that I have exactly what it takes to quit.
05:16Josh, what are you making?
05:17I am also going Thai.
05:18What?
05:19It'll be like a Thai coconut cream broth.
05:22Are you doing that to get in Kieran's head?
05:24Yeah, as soon as I saw him grab the jar of curry, I was like, that's it.
05:27It's not going to work, you know.
05:29Once my aromatics are sweated out, I add the mussels, white wine, shrimp stock, and coconut milk.
05:35This will provide the body and the texture that I'm looking for.
05:38It's hotter.
05:39I'm super competitive.
05:40I have to beat Bobby.
05:41It's not an option.
05:43My cooking style is very creative.
05:45I like food to be really pretty, and I like to use local ingredients.
05:49During culinary school, I did an internship at the French Laundry,
05:52and it changed the way I looked at the details of cooking.
05:55The goal right now is to open my own restaurant.
05:57I've cooked on the Food Network a few times.
05:59Chef, that finishes third.
06:01Josh, I'm sorry.
06:02I've never gotten the W, so this is the time I'm going to win this competition.
06:09Josh, Josh, Josh.
06:10You're doing coconut cream as your base.
06:13What are you spicing it with?
06:14Serranos, ginger, and a few veggies.
06:16Okay.
06:17Mom?
06:17Yes.
06:18Are you with this person?
06:19Yes, this is Jimmy.
06:20Jimmy.
06:21I'm his stepdad.
06:22Jimmy's a secret weapon.
06:23Oh, is he?
06:24Yeah.
06:25I'm watching you all.
06:27Hello.
06:28Hello.
06:28You're going with a prepared curry.
06:31Yep.
06:31There's chilies in there.
06:32You just want to make sure everything is getting to know each other.
06:35Time to add the coconut milk.
06:37I start with another layer of aromatics, shallots, garlic, and fennel.
06:41I'm adding some white wine to help those muscles steam and open.
06:45So here's what's happening here on.
06:47Put a lot of that red curry paste in there.
06:50I'm afraid it might have gotten away from it a little bit.
06:52Yeah.
06:52Very, very clean flavors coming out of Josh's.
06:55But it feels like Josh has added those muscles a little bit early for my liking.
06:59Okay.
07:00So I look at my pot and the muscles are cooked.
07:02I need to get them out so that they don't overcook.
07:05And I still can reduce the sauce separately.
07:07This is one of the most critical parts of this dish.
07:11Seven minutes, boys.
07:14That is smelling nice, man.
07:15So get on in there, Josh.
07:17Oh my god, that's incredible.
07:20Yeah, pretty good, right?
07:21It's got some kick too.
07:22What is the key to a good muscle?
07:24You can't overcook them.
07:25Sometimes when I'm lazy, I don't cook muscles at all and just order them,
07:29which is most of the time.
07:31Josh, anything I can taste?
07:33Yeah, let's taste the broth together, actually.
07:35Oh, that's nice.
07:36You know what I love to do with this?
07:38Dip as much bread as possible.
07:40Of course.
07:40I want to enhance every element of the dish.
07:43So making a Gruyere Cristini is just going to be that much better.
07:47Look, I don't want to prejudge this, but Kieran's got the slight edge for me.
07:51I think so too.
07:52Interesting complex flavors coming from there.
07:54Slightly simpler on Josh's side, but maybe there'll be a surprise in the store.
07:58Mm-hmm.
07:59Less than two minutes to go.
08:01I pop the lid off of my muscles.
08:03I think they're just perfect.
08:04Now it's time to build my plate.
08:06I start by adding my muscles with that broth.
08:08Top it with a Cristini and cilantro.
08:11I try to get a good amount of muscles in each bowl.
08:15Ten, nine.
08:17And finish them with my Gruyere Cristini.
08:19Three, two, one.
08:25Josh and I were thinking alike, but
08:27I think my complexity of flavors is what's going to secure my victory.
08:32Good job, bro.
08:32They look similar.
08:35Chef, I'm certain that when you woke up this morning,
08:37you didn't know you were going to be making muscles for the one and only Olaf.
08:41That's me.
08:42Chef Josh, what did you make?
08:44A Thai-style muscle with a coconut lime broth and a Gruyere toast.
08:50You've developed an enormous amount of flavor in your broth.
08:53The coconut lime sauce is very delicate, and it allows the muscle flavor to shine.
08:58But the muscles are a little overcooked.
09:01Yes, the muscles are slightly overcooked, but the sauce is making the dish for me.
09:06The consistency is a little thin, but I'm loving it.
09:09The bread is phenomenal, but it doesn't need it because the sauce is the hero.
09:15Chef Kieron, what did you make?
09:16Steamed muscles with coconut red curry broth.
09:22It's not the prettiest sauce. It's a little bit thicker, kind of clingy,
09:26and then you get in there and you want to get messy with it, right?
09:30Like, you're getting sweetness, smokiness, but the broth is spicy, like that my nose is running.
09:36This dish is incredible. I'm absolutely loving the heat.
09:41Oh.
09:41I did feel like some of the muscles were a little too undercooked.
09:44I preferred Josh's muscles because they had a less gooey quality.
09:48But aside from that, wonderful dish.
09:52If we're splitting hairs here, I think it's really going to be down to flavor,
09:56and who is able to pack the most amount in this small time frame.
10:00The chef moving forward is Chef Kieron.
10:11Disappointing, man. I'm so sick of coming to these shows and getting second place.
10:15I know I would have beaten Bobby. I'm going to go be angry for a couple days,
10:19and then I'm ready to go again.
10:22Kieron, honestly, it came down to the bold flavors, and that's what we need to beat Bobby.
10:27It's your duty to show this man who's boss.
10:31I accept.
10:31Kieron, he's going to beat Bobby Flay!
10:42All right, Chef, congratulations. What is your signature dish?
10:45My signature dish is...
10:49Grisian gnocchi.
10:53How do you know what I'm making? Let's go.
10:55Oh.
10:56Do you? I hate this.
10:58Confident.
10:59All right, gents. 45 minutes on the clock.
11:02Go!
11:08So, Parisian gnocchi is a little different than Italian gnocchi.
11:12Italian gnocchi is potato-based. Parisian gnocchi, they do pate-a-choux,
11:16which is dough that has a ton of egg in it. Like, if you've ever had a cream puff.
11:20Yeah.
11:22Kieron, what made you choose Parisian gnocchi?
11:25It's a dish that I first learned how to make at CafΓ© Boulud.
11:29Oh, you may want to get a broom because you just dropped a little name on the floor.
11:33Yeah, and what I love about Parisian gnocchis is they just soak up every
11:36seasonal flavor that you could ever dream of.
11:39I'm making Parisian gnocchi with butternut squash puree, toasted pepitas, and crispy sage.
11:44I have 45 minutes and it's a tall order. I know that I have to prioritize the dough. I add
11:49water
11:50and butter to the pot with AP flour and then I throw it straight into the stand mixer with some
11:55Dijon mustard and the eggs one at a time because we have to constantly check the consistency.
12:00Bobby, are you jealous that Kieron trained under Daniel Boulud?
12:05I actually had one of my, uh, weddings at Daniel.
12:08Oh.
12:10Just one?
12:11Exactly.
12:13Parisian gnocchi. I have this on my menu at Frost Street B in Vegas, so I'm going to do something
12:17along those lines. I'm making Parisian gnocchi with bacon, wild mushrooms, green peas, and a
12:23Gruyere Fanduta. So I start working on my gnocchi dough.
12:26Did you put Parmesan cheese in the dough itself?
12:30Yes. Parmesan and mustard are going to add saltiness, a little acidity, a little spice.
12:36What are the dangers in making pate choux?
12:38If it's too liquidy, it won't hold its shape.
12:40Kieron, don't make liquidy runny pate choux, please.
12:44I would never.
12:47Coming up on 38 Minutes, guys.
12:51Kieron, how are we feeling?
12:52Feeling good.
12:52So he went in and put his cheese in.
12:54I don't put cheese in.
12:55Oh, you don't?
12:56No.
12:56So this to me is like almost perfect.
12:58And then we paddle test.
13:00It just slowly falls off.
13:03That's how I know it's perfect.
13:04Let me go check Bobby's.
13:06What are you looking at?
13:07Nothing.
13:08Josh, how's this look to you?
13:11Disgusting.
13:12Let's try it in our Josh and Damaris Beat Bobby Flay musical.
13:15What style are we going for now?
13:17Let's go honky tonk musical.
13:19Yes.
13:20That's looking a little raw and a little nasty to me.
13:23I'm not ready to put that anywhere near my mouth.
13:27No, he isn't.
13:29No, I ain't.
13:30I don't like to get the runs.
13:37Now that my dough is perfect, I put it in piping bags and throw it straight into the blast chiller.
13:41Kieron's resting his dough because he wants all the gluten to kind of relax.
13:46Bobby's already dropping into that water.
13:49Now those look really good.
13:50They're little pillows.
13:51How does he cut so precisely?
13:53I hate it.
13:53I mean, I've done this a bunch.
13:56That's a problem.
14:0129 minutes left and Bobby's gnocchi are halfway done.
14:04That's enough, right?
14:05All right.
14:06Bobby, you're very fast.
14:08Well, he's the king for a reason.
14:10Kieron, are you making a broth?
14:12No, I'm making a butternut squash puree.
14:14Oh, lovely.
14:16I'm keeping this dish incredibly classic.
14:19I want warm, earthy flavors.
14:20So I start prepping my butternut squash and throw it into the pot with shallots, garlic,
14:24heavy cream, and salt.
14:27Yo, Bobby!
14:28What's up?
14:29What do we got going on here?
14:30We got some mushrooms.
14:31May I?
14:31We got some bacon.
14:32You don't want that, do you?
14:33No, I do not.
14:36So I'm sauteing the mushrooms.
14:37I'm sauteing the peas.
14:38I have some crispy bacon.
14:40I think these flavors work nicely together.
14:42Josh, how's it looking over there?
14:45It's looking.
14:45How's it looking, Josh?
14:47How's it looking, looking, Josh?
14:49How's it looking, looking, Josh?
14:50What kind of musical is that?
14:51I don't know.
14:52Okay, let me try it again.
14:53I'm sitting over here, wondering what's going on over there.
14:57Well, Bobby's done something quite unique.
15:00He's giving the contestants salmonella today.
15:06Kieron!
15:07Hello.
15:08What are you doing right now?
15:09So this is like a really classic French technique to cut my gnocchi.
15:13I love this method.
15:14Trusting in tradition, right?
15:16Mmm.
15:16Something you don't trust, Bobby.
15:18I don't trust tradition.
15:20As I'm piping these gnocchi, I realize my dough isn't as chilled as I would like it to be.
15:25So it's going to come out much faster, creating larger gnocchis.
15:28But I'm already behind schedule.
15:30It's what I got to do.
15:3116 minutes, y'all.
15:34So the gnocchi, I'm going to toast them in a pan.
15:36Just a little contrast of texture.
15:39That's got a good crunch.
15:40I also think that Bobby's gnocchi look more dense.
15:44Kieron's are slightly larger, but look fluffier.
15:47Bobby, what kind of sauce are you making over there?
15:50I'm making a Gruyere sauce.
15:51Ooh.
15:52A heavy choice.
15:54I basically make a roux.
15:55Flour and butter and scalded milk and lots of Gruyere cheese.
15:59I'm adding mustard and all of a sudden my sauce breaks.
16:02I put the mustard on over the heat, which is like such a mistake.
16:05I got to start over.
16:07Bobby, did you think your sauce was too thin?
16:08What happened?
16:09No, I didn't like the texture of it.
16:10Okay.
16:13So there's 10 minutes left.
16:14I have to start searing my gnocchi.
16:16Because my gnocchi are a little bit larger,
16:18they're going to take the time until they're completely golden brown.
16:20And then I look at my puree.
16:22The burnt squash is cooked through and I'm ready to blend it.
16:28Hi, Bobby.
16:29I'm Olaf and I like warm gnocchi.
16:32Bobby, I'm going to help you out here.
16:34And I'm going to do that with my mouth.
16:37Oh, wow.
16:38Kieran, he's not messing around here.
16:41Neither am I.
16:45Is it okay if we taste your sauce, Kieran?
16:47Yes, of course you can.
16:51Holy .
16:51That's...
16:52Oh my God.
16:53You could beat Bobby Flay.
16:55That's why I'm here.
16:57Four minutes left on the clock.
17:01So the gnocchi, I add my sauce with the mushrooms,
17:04and then I put it in the salamander to gratin it.
17:08Add my Parisian gnocchi on top of the puree.
17:11Then I take my roasted squash out of the oven to put on the plate.
17:15Two minutes, y'all.
17:17Oh, those look good.
17:19Kieran, how dare you?
17:21I take it out of the salamander.
17:22It's nicely browned.
17:24Perfect.
17:24Then I garnish it with peas, the crispy bacon, parmesan, chives,
17:29and then some dried red chili.
17:3030 seconds, y'all.
17:32I add goat cheese to add an extra zing of acidity.
17:36Ten, nine, eight.
17:39I garnish with some brown butter, toasted pepitas, and crispy sage.
17:43Four, three, two, one.
17:49Nice one.
17:50Time is up.
17:51I take a peek at Bobby's dish.
17:53Wow.
17:53It looks a little bit more rustic than my plate, but really inviting.
17:57Looks good.
17:58Thanks.
18:00Bobby, Kieran, now we would like to introduce you to the judges.
18:04First up, the owner of Libertine, Cody Pruitt, chef and cookbook author.
18:10Adrian Cheatham, and chef owner of Stretch Pizza, Wylie Dufresne.
18:17Yeah.
18:18Please start with the first Parisian gnocchi in front of you.
18:27This is exactly what I look for in Parisian gnocchi.
18:30Seared on the outside and then pillowy on the inside.
18:32The pop of the peas, the crunch of the bacon, and this luscious fattiness from the gruyere.
18:37My only downside, the fonduta was broken and got a little oily.
18:42This dish smells incredible.
18:45The gnocchis are really well seasoned.
18:47The only thing that I would like to see is just a little hit of acid to help lighten everything
18:52up.
18:53This is a lot of fun.
18:54The gnocchi, the bacon, the peas, mushrooms, they're old friends.
18:57I echo the broken cheese sauce.
18:59But I think that could have been solved by just more of it.
19:02I wanted it to be richer.
19:04Please switch your plates.
19:13This is a striking dish.
19:15The butternut squash puree was earthy.
19:17It had umami and richness to it.
19:19Unfortunately, the gnocchi was a little too big and didn't have as much savoriness.
19:25It was more just dough.
19:27I think the dish is beautiful.
19:29And butternut squash and sage go really well together.
19:32The gnocchi were a little light on the seasoning, but texture on them was nice.
19:36And the pepitas added a really nice crunch.
19:39The puree, the chunks of squash were all nice variations on a single flavor.
19:46But it felt like the sauce went down and then the stuff went on top.
19:49And I just want my gnocchi more combined with all the other great stuff.
19:54But it's a lot of fun to eat.
19:56Judges, if you would please take a vote.
20:00If somebody is looking for strong flavors, I think I have it.
20:04But if we're really focusing on the gnocchi, Bobby might actually take this one.
20:09The winner is Chef Bobby Flay.
20:21At the end of the day, the gnocchi were well seasoned.
20:24They were uniform and it was the better version of the primary ingredient.
20:31You didn't pull it through.
20:33I really thought we had them, but it came down to the preference of the gnocchi.
20:37Bobby, you got this on, but I am coming back.
20:40Redemption, baby.
20:43We did not beat Bobby Flay, but I enjoyed messing with Bobby.
20:48I enjoyed singing.
20:49I think he wanted to impress you, Josh.
20:51I think he's just trying to get me to start in his new musical.
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