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00:00I'm Bobby Flay.
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, tomorrow who knows.
00:08I'm trash talking.
00:09This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other,
00:16using 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!
00:28It's their turn to surprise me
00:29with their signature deck.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run out of charge!
00:38Everyone's out to beat me.
00:47All right, everybody, class is in session.
00:49And my co-hosts tonight are hoping I flunk out.
00:52Chef Michael Voltaggio and Quinta Brunson.
00:57The creator and star of Abbott Elementary,
01:00Quinta Brunson is here tonight.
01:02She is a giant star.
01:03I cannot believe she's here.
01:05Well, Quinta, we love having big stars like you here
01:07because people get very, very excited.
01:09I mean, it's so nice to have you.
01:11Oh, it's nice to find out I'm a big star.
01:13Sweet, thank you.
01:14Ah!
01:16You are on Abbott Elementary.
01:18Yes.
01:19As talent, but you're also the boss, too.
01:21Yes.
01:22So how do you play it?
01:23Well, I prefer to turn the producer and writer brain off
01:27while I'm acting on Abbott.
01:29And that means I have to trust a lot of people
01:31to do their jobs well.
01:33And I do trust those people to do their jobs well.
01:35Right.
01:35So all you have to do today is eat food and be mean to him.
01:37That's what they told me.
01:38That's it.
01:39Just be mean to him and eat food.
01:40Yeah, yeah, yeah.
01:41What's the one meal of day that you never skip?
01:44Breakfast.
01:44Oh, OK.
01:45I do not skip breakfast.
01:46I wake up most days at 4 a.m.
01:48I like breakfast.
01:48I'm an early riser, too.
01:49I like breakfast.
01:50I kind of like where this is going.
01:53Why don't we, I don't know, have a little breakfast for dinner?
01:56I would love some breakfast.
01:57That would be great.
01:58I'm into that.
01:59A little breakfast sesh.
02:00I want waffles.
02:02Get the waffle iron hot, please.
02:05Our first contender is known for his soul food southern cooking.
02:08From Phoenix, Arizona, Chef Devon Cunningham.
02:12Let's go!
02:15Come on!
02:16Let's go!
02:18Oh my god!
02:20I'm scared.
02:21I'm scared for you.
02:22I'm scared of salmonella.
02:25Our next contender, his farm-to-table cuisine,
02:28is the perfect pick-me-up.
02:30It's Chef Justin Jacobs.
02:32Yeah.
02:33I can't hear you!
02:35Whoo!
02:40Oh, aggressive energy.
02:44Good evening, chefs.
02:45How you doing?
02:45You guys ready?
02:46Yes, sir.
02:47Got some big boys here tonight.
02:50All right, here's the way it's going to work.
02:51I'm going to put 20 minutes on the clock.
02:52I'm going to give you an ingredient of my choice,
02:54and you must make that ingredient the star of your dish.
02:57You got them covered?
02:58Easy work.
02:59Oh, easy work.
03:01Wait till we press the start button.
03:02Oh, okay.
03:03I like that.
03:03Just so you guys understand, Quinta is a huge breakfast fan,
03:07and so, an honor for being here today.
03:10How about a little sourdough bread?
03:14Whoo!
03:16See the wheels turning in there, huh?
03:18I know.
03:1920 minutes on the clock.
03:20Ready, set, go!
03:28You gave them a loaf of bread.
03:30Yeah, yeah, yeah.
03:30What is sourdough?
03:32Sourdough is made by using a starter,
03:34and so you get that lactic acid, you get that sourdough.
03:38Right.
03:38You can go sweet or savory here, obviously.
03:40What's your favorite breakfast?
03:42French toast.
03:43Yeah.
03:43I think the tanginess could taste really well with the syrup.
03:45Like, that would taste good.
03:46Hey, Devin, what are you making?
03:48I'm making a mascarpone stuffed French toast
03:50with a golden raisin rum syrup thing.
03:54Sounds good.
03:54That sounds delicious.
03:55You're getting your wish.
03:57Y'all got quiet already?
04:00My mother had a catering company growing up,
04:02so she was my first experience cooking.
04:04At CC's on Central, together, we serve southern-inspired
04:07breakfast and lunch cafe fair.
04:09I am a CHOP champion.
04:11I know how to win.
04:12I know how to compete.
04:13I know how to make good food balanced and complete.
04:16It's all on my shoulders tonight.
04:17I'm out here representing Phoenix, representing my family.
04:19I'm ready to do it.
04:21Bob, you better watch out.
04:23Justin, what are you making, sir?
04:24I'm gonna do a sourdough burnt bread sauce with soft scramble, ash with kimchi and chorizo.
04:32Oh!
04:32That sounds very good.
04:34My strategy for this round is to take it into a savory direction, doing a lot of unconventional techniques.
04:39I am hungry.
04:41I grew up picking fresh produce in my grandmother's garden, and that's why I have such a respect
04:47for food.
04:47After culinary school, I worked my way from banquet cook to executive chef, busting my
04:53butt in Michelin star kitchens.
04:55Today, I am an executive chef inspired by true farm-to-table cooking.
04:58I want to win tonight for my grandmother.
05:00I'm at the sharpest I've ever been.
05:02I got what it takes.
05:04Bobby, I'm totally taking you down tonight.
05:06Just under 16 minutes, chefs.
05:10Let's go, let's go.
05:12What's up, Devin?
05:13What's going on, chef?
05:13How you doing?
05:14You happy at stuffed French toast.
05:16What do you got going on over here, chef?
05:17French toast, we're gonna hit it in an egg wash deep-fried, get like a nice crisp to it.
05:21Oh, man.
05:21Get it covered with the brown butter syrup on top, chef.
05:23Over here, I'm gonna do some raisins.
05:24And you plumped up the raisins in brown butter?
05:26Brown butter, yes, chef.
05:27I'm stealing that technique, chef.
05:29I'm stealing that technique right there, chef.
05:30Go ahead, go ahead.
05:33Justin, Justin, Justin.
05:34Yes, sir.
05:34You got burnt bread sauce, which sounds pretty incredible.
05:37Yeah.
05:38I'm also stealing that idea.
05:39Yeah.
05:40And then I got some croutons in there as well.
05:43So you're doubling down on the sourdough.
05:44Yeah.
05:45All right, chefs, you got a little over 13 minutes left.
05:49It's gonna be exciting.
05:51I degraze with a little bit of dark rub.
05:58Justin, is that, what kind of sauce did you have out there?
06:01Oh, it's chorizo right now.
06:02There's a lot of cool techniques happening on both sides.
06:05It's time that I continue on with my burnt bread sauce.
06:07So I'm grabbing chicken stock and bonito flakes.
06:10Bonito is just shaved fish flakes.
06:13It brings that smoky flavor.
06:15What's the bread sauce?
06:16What's that about?
06:17What Justin did was he burned it.
06:18So you're getting like a toasted sourdough flavor
06:21Intentionally burned it.
06:22Yeah.
06:23I get it.
06:23Normally, burnt things aren't what you're looking for
06:25in a cooking competition.
06:26But the burnt bread is going to be bringing depth
06:28to my bread sauce.
06:29I'm a little worried that Justin's making garnishes
06:32from the sourdough and not making a sourdough dish.
06:35Yeah.
06:36Devin, on the other hand, his dish could read
06:37a little too sweet.
06:38I need a little bit of something extra here.
06:40I need a little bit of a savory note.
06:42I decided to go with some rosemary toasted walnuts.
06:44Eight minutes and 30 seconds.
06:48Hi, Devin.
06:49Hello, hello.
06:50How are you?
06:50What's going on?
06:51That looks delicious.
06:56What you think?
06:59You should be scared.
07:01That was delicious.
07:02You need somebody to taste test the rum?
07:05No, you don't.
07:05OK.
07:07I grabbed some juice from kimchi to mix with my hot sauce.
07:10The kimchi juice brings a lot of funk as well as spice
07:13to the hash.
07:14Hi, Justin.
07:15Hello.
07:15How are you?
07:15Do you feel like you have what it takes to beat Devin
07:19over here tonight?
07:19I think I have what it takes.
07:21Really?
07:21During Black History Month?
07:23Oh, come on now.
07:25It's not February.
07:25Oh, man.
07:26You set me up.
07:27I'm kidding.
07:28I know.
07:28I'm sorry.
07:29I had to.
07:30I got a little bit of chorizo on hot sauce right here.
07:34Ooh.
07:35Devin, you should be a little scared.
07:37I know.
07:39Kill it, boys.
07:40You got this.
07:44You look like you're having a good time, I think.
07:45I had so much fun.
07:47I take my French toast, dip it in my egg wash, go into my deep
07:51fryer.
07:52Being the marscapone is in the middle, and it's only dipped
07:54in egg.
07:55I hope it doesn't come apart, and then marscapones are falling
07:58all over the place, and I have a catastrophe on my hands.
08:01Come on.
08:01This has to work out.
08:03They've got three minutes left.
08:04Hurt.
08:06Under three minutes, chefs.
08:07This is crazy.
08:09I throw the bread sauce down.
08:10This hash has eggs, chorizo, and the kimchi hot sauce.
08:13It's time to go.
08:15I put my French toast out of the fryer.
08:16It's beautiful.
08:17Scoop some of my golden raisin syrup on top.
08:2030 seconds, you guys.
08:21My rosemary toasted walnuts.
08:23Sprinkle those right on top.
08:2410, 9.
08:26Normally, I would plate it a lot tighter and neater,
08:28but I've got seconds on the clock.
08:30Four, three, two, one.
08:37All right, Chef, so beating Bobby is really, really important
08:40to me because I'm on a show with him called Triple Threat,
08:43and he gets to watch me lose occasionally,
08:45and I just want him to feel how I feel sometimes.
08:49Yeah.
08:49The goal here is to beat Bobby Flay.
08:52Chef Devin, what did you do with the sourdough?
08:55I made a marscapone stuffed sourdough French toast,
08:58golden raisin syrup, and some rosemary toasted walnuts.
09:02Yeah, Chef Devin, what did you do with the sourdough?
09:03Devin, we gave you bread, and you made a bread dish.
09:05The toasted walnuts with the rosemary just brought enough savory
09:09to lessen the sweetness, if you will.
09:11Yeah.
09:11It's not as sweet as I thought it was going to be,
09:13and I think that's a positive.
09:15However, the flavors feel like they're competing a bit
09:18in what is a very light-tasting dish.
09:22Pretty impressive.
09:23Justin, what did you make?
09:25I made a sourdough hash with a soft scramble,
09:29kimchi and chorizo, and a burnt sourdough bread sauce.
09:34The chorizo, the eggs, it's got all those savory breakfast
09:38qualities that you're looking for.
09:40The bread sauce, the char is a lot for me.
09:44Yeah, the charred part took over a little too much.
09:46But I think that it's something that a lot of people would enjoy.
09:49So we're going to take a moment and discuss.
09:55This is what I hate about competition serves.
09:59I really don't want to send anyone home.
10:01For that reason, Michael will do it.
10:07The chef moving forward is...
10:14Chef Devin.
10:19I've made it, I've made it, I've made it.
10:21I've wanted to make this dish in the next round
10:25against Bobby for a while.
10:26I'm anxious, I'm excited, let's go.
10:28Your sourdough was the star.
10:30You did your job, chef.
10:31I'm excited.
10:32I've been waiting for this a long time.
10:33Oh, really?
10:34Okay, good.
10:42All right, Devin, congratulations, Phoenix.
10:44Yes, sir.
10:45You know I like Southwestern flavors.
10:46That's why I went with this.
10:47I wanted to lean into your strong suit and not just mine.
10:49Oh, really?
10:49I wanted to make this more fun.
10:50Oh, you're going right for me.
10:51Oh, you know it.
10:52Okay, what are we cooking tonight?
10:54What is your signature dish?
10:56My signature dish is breakfast burrito.
11:00Oh.
11:01Oh, no.
11:02Continuing the theme, I like it.
11:05That's a bold move, chef.
11:06I'm coming in hot, going to his wheelhouse,
11:09because I came here to beat Bobby Flay.
11:11This is exciting.
11:13All right, guys, 45 minutes on the clock
11:14and your time starts now.
11:21That's a bold move on Devin's part.
11:24It is, but I admire the confidence.
11:26It's gonna be what it's gonna be.
11:27I mean, breakfast burrito, what a fun dish.
11:30So many different ways you can go.
11:32Breakfast burrito, good flour tortilla filled with eggs,
11:35a protein, bacon or sausage,
11:37sometimes potatoes, obviously cheese.
11:39And there's so many variables that can happen.
11:41People are like, oh, it's just a breakfast burrito.
11:42But when you're getting judged,
11:44the judge is gonna be like,
11:45we expect something incredible.
11:46I'm excited to see what they do with this.
11:48Let's do it.
11:49I love hash browns in my burrito
11:50for the salty, crunchy texture.
11:52Devin, tell me the take on your signature dish.
11:55We're gonna do some homemade chicken sausage.
11:57We're going to have a crispy hash brown in there.
12:00And then on the side, we're gonna have a fire-roasted salsa.
12:02I grab some cheesecloth and I wring out
12:04as much moisture as I can.
12:06Moisture is the enemy to crispy potatoes.
12:09And I wanted to do something that I know Bobby is good at.
12:12But he's good at everything.
12:13You don't need to give him a head start, chef.
12:15That's good by me, chef. Let's do it.
12:17It's definitely commendable to have that approach.
12:19A little courageous, but hey, why not?
12:21Go for the gold.
12:22Bobby, what kind of breakfast burrito are you making?
12:25I'm gonna make a New Mexico-inspired one.
12:26In the state of New Mexico, the most asked question is,
12:30do you want red or green?
12:31Talking about chili.
12:32Yeah.
12:33But when you want both, you ask for Christmas.
12:35Oh.
12:36So I'm gonna make a Christmas burrito.
12:38I got a gift for you, Bobby.
12:40A Christmas present?
12:41Yep, I got an ale for you.
12:43Ah.
12:45I love when they trash talk 39 minutes left.
12:51First thing I do is I get some tomatillos on top of the stove,
12:54get some poblano chilis in the oven.
12:57There's so many people that don't eat red meat,
12:59that don't eat pork.
13:01So I wanted to make a chicken sausage for our burrito,
13:03so that way it's available for everybody to eat and enjoy.
13:06I lay it on a sheet tray, and I pop it in the oven.
13:09So bacon is just one of those things that I like to eat,
13:11especially for a breakfast burrito,
13:12because, well, bacon is good.
13:16Just under 30 minutes left.
13:18What's up?
13:19Nothing.
13:20Just going for a little walk.
13:22I slice some avocado.
13:23It's a good cooling effect to the chilis.
13:25There's a lot to do here.
13:27You guys ever go to a theme park, and it's a little chaotic?
13:30You got the kids.
13:31You got to make sure that they stay close by,
13:34especially if they're making breakfast burritos.
13:37Michael's a new dad, so he's trying to keep track of his kids.
13:40Apparently, he thinks I'm one of them.
13:42Yeah, let's just, yeah, that's better.
13:44Okay.
13:45Devin, I got you, bro.
13:47He can't even reach his cutting board.
13:50I look over, and they're playing games with this kid's leash,
13:53but not my monkey, not my circus.
13:56I got to get my stuff done.
13:57Bobby, behave yourself.
13:58Oh.
14:02Next up, I'm back to my hash browns.
14:03I add some salt, potato starch, and some rice flour.
14:06That's going to be my binder.
14:08Flatten these babies out.
14:09I form them into hash brown patties, put them in my deep fryer.
14:12These are going to be wonderful hash browns.
14:14Coming up on 23 Minutes, Bobby, I'm here to distract you.
14:21You are?
14:21My character in Abbott Elementary is a teacher.
14:25Yeah.
14:26Here's some questions to think about
14:27while you try to think about cooking, right?
14:29Yep.
14:29All right, so Bobby thinks he knows all about Italy.
14:33Which hemisphere is Roman?
14:37It's in the, uh, it's in the, wait a second.
14:41It's in this, this hemisphere.
14:48More specific, please.
14:49The, um, the western hemisphere.
14:52That is wrong.
14:55Italy is in the northern hemisphere.
14:56Northern hemisphere.
14:57Yeah, yeah, yeah.
14:58How many syllables are there in Calabrian chilis?
15:04Cala-brian, four.
15:05Plus the other word, chilis.
15:07Oh, chilis.
15:08Yeah, yeah.
15:08Five.
15:09No.
15:10Chilis, six.
15:12Wow, this is not going well.
15:14Last question.
15:16All right.
15:16You gotta get this one.
15:18What U.S. president famously hated broccoli?
15:22Oh, my God.
15:24Uh, Jimmy Carter.
15:26No, not him.
15:26Barack Obama.
15:27No.
15:28George Washington.
15:30Are you just naming presidents?
15:31Yes.
15:33George Bush.
15:34You did it, George Bush!
15:36Are you still doing everything right
15:37while answering those questions?
15:39No, definitely not.
15:39I'm sticking to cooking, for sure.
15:41I'm not going back to school.
15:42It's not happening.
15:43I start with a red chili sauce, and squajillo chilis,
15:47ancho chilis, chipotle chilis as well.
15:49I balance it out with a little bit of honey.
15:51It's spicy.
15:52I'm also making a green sauce, a lot less spicy.
15:54This is poblano chilis, roasted jalapenos,
15:56and some charred tomatillos.
15:58They're gorgeous.
15:59Now, what is this?
16:00A little hash brown patty.
16:03Ooh, I heard a crunch on it.
16:04This is delish.
16:05So now I'm working on my fire roasted salsa.
16:08Uh-huh.
16:08Chili de arbol jalapenos.
16:10This is a fiery salsa here.
16:13I think your mom's probably watching this super proud.
16:15Especially when she hears I won.
16:17Woo!
16:18Devin, just over 10 minutes, chef.
16:20Heard.
16:20I think the zing from the salsa
16:22is going to really wake these judges up tonight.
16:24I'm going to make some scrambled eggs.
16:26Soft curd scrambled eggs.
16:28It's got creme fraiche and butter.
16:29I'm adding my eggs into my sausage.
16:31They've got to be the best eggs in a burrito ever.
16:35Bobby's going to make a solid burrito.
16:36He's got bacon, eggs, American cheese.
16:38Right.
16:38It's time to assemble.
16:39So I start with the scrambled eggs.
16:41I put the cheese on top of it so it starts to melt the cheese
16:44because the eggs are still warm.
16:45Some avocado, red chili sauce, bacon, pickled shallots,
16:49and then some thin, crisp potato chips in the burrito
16:52just gives it that little extra crunch.
16:54It's all about layering the flavors.
16:56And then, you know, it's about that burrito roll.
16:59It looks a little stressed right now.
17:00It looks cool.
17:01He's locked in.
17:02How are you feeling, Devin?
17:04Oh, I'm feeling good.
17:05Feeling good.
17:06I feel like Beethoven right now,
17:07the way I'm putting this burrito together.
17:08I have American cheese, my hash browns,
17:11my chicken sauce to scramble, avocado.
17:14And I put them on the flat top.
17:15And I feel good about this.
17:16This is a winning burrito right here.
17:18Two and a half, Devin.
17:19Heard two and a half.
17:20Thank you, chef.
17:21I want to get it a little crusty on the seam side first
17:24so then I can flip it over.
17:26And I'm going to start by putting some of the red sauce,
17:28some of the green sauce, cotija cheese,
17:31and then half a burrito sliced on a bias.
17:34The burrito might be a little spicy,
17:35but it's New Mexico.
17:37Got to go for it.
17:38Ten, nine, eight, seven, eight.
17:41I don't know if there's anything more beautiful
17:43than a perfectly layered cut burrito.
17:45Three, two, one.
17:51Good job.
17:52Beautiful.
17:53I know it's going to taste good.
17:54But at the same time, this man's an Iron Chef.
17:56I'm not.
17:57The competition, you never know which way it can go.
18:03Bobby, Devin, now we'd like to introduce you to the judges.
18:06First up, we have the founder and owner of Gus and Marty's,
18:09Sarah Schneider.
18:11Next, chef, author, and restaurateur, Chris Scott.
18:15Founder and executive chef of Sprinkle and Sprout,
18:19Nicky Dinky.
18:23Judges, tonight's challenge was breakfast burrito.
18:26So please start with the breakfast burrito
18:28that's closest to you.
18:31I know it tastes good.
18:33I balanced it.
18:34I did all the things I said I wanted to do with my dish.
18:36Let's get into this judgment.
18:38Sarah, what do you think?
18:39My first thought is that the tortilla is perfectly crispy.
18:43The fact that I got a hash brown in there, winner for me.
18:47The protein is a little surprising.
18:49Having chicken sausage in my breakfast burrito,
18:51but an interesting choice.
18:53Chris, what do you think?
18:54The star right here is this sauce,
18:57this fire roasted tomato.
18:59The chicken sausage is right on point.
19:01I just wish that the wrap was a bit more tight,
19:04but I love the ingredients.
19:05All right, Nicky, you're up.
19:07I love the addition of the hash brown in here.
19:09It gets a little bit of crunch.
19:10I found that the eggs were a little under seasoned,
19:14but overall, with that salsa, it's delicious.
19:17All right, Judges, please try your second burritos.
19:26So, Sarah, what do you think?
19:28I love, love the crispy, flattened burrito.
19:32It just makes it really easy to dive into.
19:34And I think the mix of the scramble with the bacon just works really well together.
19:38I loved the cilantro sauce.
19:41The other sauce was good.
19:42It was a little sweet for my taste.
19:43I like a more traditional sort of hot sauce or salsa,
19:46but there's nothing not to like here.
19:48The flavors on this dish are very bright.
19:51The bacon and eggs, the avocado, the sauces really bring it up.
19:55I wish that there was a bit more of the cotija, but I love this dish.
19:59I love the mix of sauces.
20:01I think that they have just the right amount of heat.
20:04The flavors got a little bit heavy as I was eating, but I mean, it's delicious.
20:09All right, Judges, which breakfast burrito did you like better?
20:15I do not want to go home and be a loser on national TV.
20:18I'm just hoping that my flavors pull me through.
20:22So this is not a unanimous decision, and the winner is Chef Bobby Flay.
20:38I feel let down, but I showed who I am throughout this whole competition.
20:42Y'all should come see for yourself.
20:43Come to Phoenix.
20:44I love this burrito.
20:46I'll be over breakfast tomorrow morning.
20:51Bobby won.
20:52Try to keep Bobby on a leash, and he just broke free.
20:55I may not have graduated high school, but today my burrito was top of the class.
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