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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, tomorrow who knows.
00:08Trash talking.
00:09This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me,
00:14two contenders have 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
00:21will decide who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head
00:26with 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 win it in two!
00:39Everyone's out to beat me.
00:43Bobby Flake!
00:50All right, I'm ready to put in 100% tonight,
00:53but I'm not sure I'm gonna get any buy-in from these two.
00:56I'm ready to put in 100% tonight.
00:57I'm ready to put in 100% tonight.
00:58From Food Network, it's Chef Scott Conant.
01:01And from Shark Tank, entrepreneur, Lori Grenier.
01:04Hold on a second, Bobby.
01:10Don't mind us.
01:11Let me just get this.
01:14So we got a deal, right?
01:15We got a deal!
01:17Lori, first of all, Scott will never say no to anything,
01:19so congratulations.
01:22I'm sitting right here.
01:23He doesn't have a deal though, right?
01:24He doesn't.
01:24We gotta get you one of these deals, Bobby.
01:26That's what they all say.
01:26They're just a little jelly.
01:27Exactly.
01:28That's right.
01:28Thank you so much for coming back.
01:30I mean, last time, you didn't actually make it out to the arena.
01:33I didn't.
01:34Bobby, I broke my wrist.
01:36Lori was backstage and took a dive.
01:38My leg went flying, and I went flying backwards.
01:41Wow.
01:41Now I understand why she's being carried around in a sedan chair
01:44everywhere she goes, yeah.
01:46Exactly.
01:47Well, I'm glad you're here.
01:48I have to say that I love Shark Tank.
01:50I mean, it's such a great show.
01:52They call you the warm-blooded shark,
01:54because you're the really nice one.
01:55You are very sweet to everybody.
01:57I'm the only nice one.
01:57No, I'm kidding.
02:00Okay, so you guys have any strategy tonight?
02:02Well, it's really simple, Bobby.
02:03We're gonna try to beat you.
02:04Okay.
02:05You know, I came all the way back here, so.
02:06I know.
02:07I mean, I went out with a bang.
02:09I gotta see you get beat.
02:10Exactly.
02:10I'm gonna try my hardest not to let that happen.
02:12All right, let's bring out some chefs.
02:14Let's get this thing going.
02:15Our first contender is a former NFL player.
02:18What?
02:19Ready to run roots around you with his Italian flavors.
02:22Chef Darrell Smith.
02:34Our next contender came up in New York City's top restaurants.
02:38Chef Chris Arianes.
02:40Yes.
02:41Thank you, Chef.
02:41Thank you, Chef.
02:54All good.
02:55What's your goal tonight?
02:56My goal is finesse and technique.
02:58No interest in winning or anything?
02:59Yeah, of course I want to win.
03:01Okay.
03:01Come on, Chef.
03:02I just want to make sure.
03:03Yeah.
03:03How about you?
03:03My goal is to fillet Bobby Flay.
03:08Sick.
03:09Get in line.
03:12Well, I'm going to give you an ingredient of my choice.
03:15And you must make that ingredient the star of your dish.
03:17That ingredient is merguez sausage.
03:26How do you feel about this?
03:27Good.
03:27I ain't never heard of it, but we're going to make it work.
03:30It's a sausage.
03:32You got this.
03:34All right, guys.
03:3420 minutes on the clock to work out the kinks with sausage links.
03:38Oh, yeah.
03:39Here we go.
03:43Merguez sausage I love.
03:45You'll find this in, like, North Africa, in that part of the Mediterranean.
03:48There's a lot of paprika, garlic, a lot of really assertive flavors inside there.
03:52I like all my sausage really well, though.
03:54I like the outside really nice and crispy.
03:57I do, too.
03:57Yeah.
03:58Chris, what are you making?
03:59I am making merguez over some Israeli couscous with a little tzatziki.
04:04I like that.
04:05He's staying in the region.
04:06The sausage is my inspiration, so I want to stay true to the roots from Middle Eastern to
04:11Mediterranean, start adding in my stock, and I get my couscous cooking, as that's going to take the longest.
04:16Darrell, what are you making?
04:17Peppers and sausage egg rolls with a little bit of shrimp for a binder.
04:22Ooh.
04:22I love that idea.
04:23Wow.
04:24I love egg rolls.
04:26I had some egg rolls last night, actually.
04:28And so it's fresh on my mind, and I think by adding shrimp to it, I think it mellows out
04:33the robustness of the sausage.
04:35All right, chefs, you got 16 minutes on the clock.
04:37Here we go.
04:38Hey.
04:39Good stuff.
04:40Chef Chris.
04:41Yes.
04:41From my understanding, your wife is here.
04:44She's my beautiful wife right here.
04:48You're punching up there, my friend.
04:50She's my rock.
04:51She's my rock.
04:51I understand that you used to work at Mesa Grill as a server.
04:54Back in the day.
04:54Bobby, did you know this?
04:56You have a former server at Mesa Grill is Chris's wife.
04:59Oh, wow.
05:00Okay, cool.
05:01Yeah.
05:01Was Bobby nice?
05:02He was, yes.
05:03Well done.
05:04Well done.
05:04This is my first job in New York.
05:05And you're still here.
05:06I'm still here.
05:07And you're still smiling.
05:08Yeah.
05:09I'm so excited to have my wife here watching me tonight.
05:11She's my rock.
05:12She's my best friend.
05:13She motivates me.
05:14Let's go!
05:15I grew up in a Buddhist monastery where my grandmother was a chef.
05:18And she taught me the ins and outs of being a cook.
05:21After graduation, I was rising through the ranks of three Michelin star restaurants and hotels.
05:26So I've been able to really be involved in all different styles of cuisine.
05:30Today, I am the chef and owner of Addicted Hospitality, where I am a private consultant
05:35for luxury restaurants, hotels, food tech startups.
05:39The list goes on.
05:40I'm here to win for the women in my life.
05:42My mother in the sky, my grandmother in the sky, and my wife here watching me tonight.
05:46So I don't want to let them down.
05:48How you been?
05:49I'm good.
05:49How about yourself?
05:50I'm great.
05:50I'm great.
05:51So you used to play, what team did you play for in the United States?
05:53Texans and the Bucks.
05:54Wow.
05:54And you got out of that and you decided to become a chef because you just love punishment, clearly.
05:59That's a fact, man.
06:00Yeah.
06:01I'm talking prime time.
06:02Growing up, I was an exceptional athlete.
06:05Went to Syracuse on a full scholarship.
06:07But my NFL career was cut short due to a neck injury.
06:11Fast forward, I'm living in New York City.
06:12A meatball competition comes up.
06:14I enter it.
06:14I win.
06:15By that next year, I was serving meatballs all around New York.
06:19Today, I'm the co-owner and executive chef of Smokey Chance Barbecue and creator of Amaze Balls,
06:24the best meatballs in the world.
06:26For somebody who didn't go to culinary school,
06:29Beating Bobby Flay is the opportunity to say that I've beaten the best.
06:32I'm here to fillet Bobby Flay.
06:34What I'm trying to do is make a nice filling for the egg rolls.
06:37By taking the marigay sausage, combining it with shrimp, and those peppers are going to be nice,
06:42crispy, and fresh.
06:43Oh, you smell good.
06:45The thing is, no matter what you do with Darrell's dish, you're getting that sausage.
06:49Right.
06:50All about the sausage.
06:51Next, I get started on the sauce. I cook down some tangerine juice. I add some Dijon mustard to it,
06:57and then I put that into a food processor with mayonnaise, sour cream, and some cornichomes.
07:01With Chris's dish, I think the challenge is you could take a bite and maybe not even get any
07:06sausage inside that bite.
07:07The proof is in the taste.
07:09Yes.
07:09So I'm making tzatziki sauce. I have yogurt, shredded cucumbers, garlic. Next, I start to sear my
07:16marigay sausage. Eight minutes.
07:21Hello.
07:23How are you doing over here? This sounds so exciting and interesting to me.
07:28Well, I'm about to blow your mind with this.
07:30Yeah.
07:30You excited?
07:31I'm excited. Yeah, I can't wait to have my mind blown.
07:33You should be.
07:33Is Chris making you nervous at all?
07:35I'm competing against myself. He ain't even over there right now.
07:37I love that confidence.
07:39You go. All right, I'm rooting for you.
07:41All right.
07:41Chris.
07:42Hey.
07:43You've got a pot holding your sausage down.
07:45Yep.
07:46Just to keep it so that way it doesn't bend and I can get a good char on it.
07:50And then I'm going to fold in some, uh, a little bit of sweet potato.
07:54Stand back.
07:54Whoo.
07:55Oh.
07:56Oh, she's wild.
07:57Bethany, what do you think?
07:58What are his chances?
07:59I'm feeling good about it.
08:01Yes.
08:01Your wife is rooting you on right behind you there.
08:04Oh, I love her so much.
08:05She's my best friend.
08:06Aww.
08:07So sweet.
08:08Oh.
08:09I'm going to go head back, let you do your thing.
08:12Good luck, chefs.
08:12I double check my couscous, make sure it's seasoned.
08:15And then I start chopping up my dried fruit.
08:18I toss that into my couscous.
08:19This is going to add texture, add acidity.
08:22Four minutes to go.
08:24I'm concerned about Darrell and whether or not he's going to have time to fry these egg rolls properly.
08:29I'm trying to wait to put the egg rolls into the fryer because they don't take too long.
08:33He needs to hustle because we like crispy around here.
08:36Yeah.
08:36Got to be crispy.
08:38And now I'm starting to think that was a bad idea because my biggest fear is that they won't come
08:42out crispity-crunchity.
08:45It's go time.
08:46Let's go, boys.
08:47Three minutes left.
08:49I check on my egg rolls.
08:51I'm cutting this very close.
08:52You got to get it on the plate.
08:53Let's go.
08:54Whoo.
08:55That merguez is spicy.
08:56I go straight to the plate with my couscous.
08:59I take the merguez, put it right down on top of the couscous.
09:02I finish with tzatziki and a little bit of chopped parsley.
09:0435 seconds.
09:05I get the egg rolls out the fryer.
09:07Don't even have the time to cut them.
09:09Eight.
09:09So I just put these bad boys on a plate, pour my sauce into some little bowls.
09:14Three, two, one.
09:17Whoo.
09:19Wow.
09:19It goes so fast.
09:21It goes so fast.
09:22I can't even believe it.
09:23All right, chefs.
09:24We all know Bobby is a shark himself.
09:27But based on what I'm seeing in front of me, Bobby, you might be in trouble tonight.
09:31Chef Darrell, tell us what you made, sir.
09:34I made a merguez sausage and peppers egg roll with a dijon mustard sauce on the side.
09:40Great concept here.
09:42I love the juiciness of that merguez sausage.
09:44But I think you tampered down that merguez sausage significantly with the usage of the shrimp.
09:50I'm not sure that's the best thing.
09:52My egg roll, a little underdone, but it had a nice flavor.
09:56I liked your combinations.
09:58So I think you did a good job here.
10:01Chris, tell me what you've made.
10:03I've made a merguez with Israeli couscous and a tzatziki dressing.
10:08Love the textural contrast with the couscous.
10:11The usage of the dried fruits, the apricot, the cranberry.
10:14I think you could have got a harder sear on that sausage.
10:16I love the presentation.
10:18To me, the sausage itself already has a lot of garlic in it.
10:23So I felt the tzatziki really wasn't necessary.
10:25But overall, it was really delicious.
10:28This is going to be a tough one.
10:29Is it always this hard?
10:31Not always, no.
10:34I hear a couple bad things on his side.
10:37I hear some bad things on my side.
10:39I'm hoping that the creativity and imagination shines through my dish.
10:43The chef moving forward to beat Bobby tonight is...
10:48Chef Chris.
10:52Yo, Chris won fair and square.
10:53He did a lot of cooking and a little bit of time.
10:56Chris, you better filet Bobby Flay.
10:59Chris, how do you feel?
11:01You're about to go up against Bobby Flay.
11:03Do you think you could take this?
11:04I think there's a chance.
11:06He seems a little nervous today.
11:07Or a little tired.
11:08I can't tell.
11:09One of the two.
11:11I'm always tired.
11:12I can only imagine.
11:17All right, chef.
11:18Way to go.
11:19What is your signature dish this evening?
11:21My signature dish is chicken cacciatore.
11:24Ooh, wow.
11:25Yes.
11:27Classic.
11:28Yep.
11:28Classic.
11:29That's a good one.
11:30Chef, clearly, Laurie and I are on your side.
11:33Get in there, crush it.
11:34Yes, ma'am.
11:35Crush Bobby.
11:38New show.
11:39All right, chefs.
11:4045 minutes on the clock.
11:41And your time starts now.
11:44Let's go, let's go.
11:45Let's go, go!
11:48So, cacciatore traditionally would be a chicken that's braised in a tomato-based sauce.
11:53Cacciatore to me is always chicken, red peppers, onions, mushrooms.
11:59Tomato sauce.
12:00Yeah.
12:01Chef Chris.
12:02Yes.
12:03Why did you choose this dish?
12:05So, I grew up in a Buddhist monastery.
12:07My grandmother was a chef and this is something she would make for us or for large events.
12:12So, it's near and dear to your heart.
12:13Very near and dear.
12:14I'm making chicken cacciatore with creamy polenta and chicken skin gremolana.
12:19I grab my chicken thighs.
12:20I get them seasoned nicely in some salt and pepper.
12:22Woo!
12:23I'm feeling pumped.
12:24My wife is watching.
12:25My grandma's looking over me.
12:26So, if I can win with this, it'll be all the more glorious.
12:29I am making a chicken cacciatore with toasted polenta and a little salsa verde.
12:35I'm keeping it fairly traditional.
12:36I season my chicken with some granulated garlic, granulated onions, some paprika, salt and pepper.
12:41So, Bobby, we have this beautiful, heartfelt story that Chris has told about chicken cacciatore.
12:48What's yours?
12:49Anything you want to share with us?
12:51No.
12:52I got nothing.
12:54No Buddhist monastery in your past, huh?
12:56Not that I recall.
12:58Next slide.
13:01All right, chefs.
13:02We got 37 minutes and 35 seconds.
13:06Chef Chris.
13:07We're rooting for you, as you know.
13:09Thank you, thank you, thank you.
13:09What's the milk on for?
13:11Milk is going to be for the polenta.
13:12And then I'll juge it up at the end.
13:14Yeah, what are you going to juge?
13:15Creme fraiche, butter, Parmesan cheese.
13:17What do you think about your competition, chef?
13:19It's stiff.
13:20Now I'm going to get started on my stew.
13:21So, we have onions and garlic.
13:22I hit it with some white wine.
13:26Heyo!
13:28And there goes Bobby's eyebrows, just like that.
13:31Chef, what do you got going on over here?
13:33Toasting some polenta.
13:34How are you going to make it afterwards?
13:36Mascapone, Parmigiano.
13:37And then cook it in what, water?
13:38Yeah.
13:39You know, he's making his with milk.
13:41I don't know if you know that or not.
13:42Okay.
13:42So, Lurie, let me tell you what I'm seeing.
13:44Bobby is going to make his polenta with water.
13:47Chris is making his polenta with milk,
13:50which obviously tastes better than water.
13:53Just saying.
13:54Just saying.
13:54Just saying.
13:55Let's go, Bobby.
13:5926 minutes left.
14:02So, traditionally, a cacciatore is more of a tomato-based sauce.
14:06So, I add some tomato paste, Calabrian chilis, green olives and capers, cremini mushrooms.
14:12How is it, Bobby?
14:13Not bad.
14:15For my chicken cacciatore sauce, I'm adding bacon, onion, mushroom, a little bell pepper,
14:21tomato paste.
14:22I then add in my white wine.
14:24No.
14:25Right?
14:26I want a briny aspect to it.
14:28So, I put olives and capers.
14:30Both of these chefs are doing kind of a modern twist with olives and capers.
14:35Oh.
14:36Now it's really going to be tough.
14:38I'm double checking on my polenta.
14:39I add some butter.
14:41I add creme fresh.
14:42I add Parmesan.
14:43You can't go wrong with too much fat.
14:45So, the polenta, I like the idea of using water.
14:48Because I already have mascarpone cheese that's going in there.
14:50I have plenty of fat there.
14:51And then a lot of Parmigiano-Reggiano.
14:54Bobby, you've had a couple other sharks here.
14:56I have.
14:56You've never managed to kind of get it across the finish line with them.
15:00What are we pitching?
15:01What are we, what are we...
15:02Come on, Bobby.
15:03Bring it on.
15:04I'll write a check now.
15:05I'm so ready to back you.
15:07You are?
15:07Like, you would be my dream entrepreneur.
15:09No offense to you.
15:10You're a dream too.
15:12So, pitch me.
15:13Let me think about it.
15:14Let me think about it.
15:15Let's get it together, Bobby.
15:16I love causing trouble.
15:18So, Bobby.
15:19Yes?
15:20This is your golden moment.
15:22You can pitch me anything.
15:24Either a gadget, something that helps you.
15:26What's your biggest problem in the kitchen?
15:28I think if we can create something that cooks a burger on the bottom and the top at the exact
15:34same time.
15:34But not a grill.
15:35Not a press?
15:37It's not a press.
15:38And then, when it's done, it can then turn into a cheese melter at the same time.
15:43So, that's the unique element.
15:46Yes.
15:46No, because the others like a George Foreman grill.
15:49No, exactly.
15:49That's not what I'm talking about.
15:50I think she hates your idea, Bobby.
15:54I do want to come up with a good idea for her, but I don't think I have a good
15:56one yet.
15:57I'm too concerned about my catritoria right now.
15:59I'm making like this green salsa verde just to kind of brighten up the polenta a little bit.
16:04It's parsley and oregano, garlic and olive oil.
16:07Chris.
16:08Ooh, ooh, la, la.
16:09I love that you're putting pepperoncini juice in there.
16:12Yeah, this is my favorite.
16:13Now the tomatoes.
16:16Smells phenomenal.
16:18Keep it going.
16:19Bobby, I've distracted.
16:21He now is thinking of inventions.
16:23So, he might go down, right?
16:25Yeah.
16:25Yeah.
16:27I take my chicken thighs and I add it to the sauce,
16:29and then I get that directly into the oven.
16:31It looks like Bobby has some chicken skins in the fryer.
16:34Yeah, that textural contrast, that is what Bobby does really well.
16:39I decided to do a chicken skin gremulata, so I chop up my chicken skin.
16:43Ooh, la, la.
16:44I love that he's using crispy chicken skin as well.
16:47Ooh, they're both doing it.
16:48Yes.
16:48Coming up on 5 Minutes, chefs.
16:51Here we go.
16:55Let's go, baby.
16:56I am pumped.
16:58It's nice and roasted.
17:00It's got beautiful flavors.
17:02It's really good.
17:03It looks so good.
17:05It's so delicious.
17:06Only three minutes left, chefs.
17:08I take some of the toasted polenta, then I put the chicken thigh down, sauce over it,
17:13the green salsa verde, garnish it with some crispy chicken skin.
17:17Then I'm adding a little bit of bacon just for some of that smoky flavor.
17:20I take the chicken, I put it in the middle of the polenta,
17:22and then spoon the actual sauce over the top of it.
17:25And then my chicken skin gremulata.
17:27Five, seven, six, five, four, three, two, one.
17:39Well done.
17:43I think it looks good.
17:44It smells good.
17:45The sauce tastes good.
17:46But Chris made a beautiful dish.
17:48He's a great technician.
17:49So who knows?
17:50It's up in the air.
17:51I'm feeling really good about my dish.
17:54However, I know that Bobby's the king of flavor.
17:56So I'm a little nervous that he could pull this one out of the bag.
18:00Congratulations, Bobby and Chris.
18:02And now we'd like to introduce you to your judges.
18:05Chef owner of Francuccio Daddy's and Supper, Frank Prisanzano.
18:10TV host and restaurant reporter, Lauren Scala.
18:14The executive chef at Butter Restaurant, Michael Jenkins.
18:21Judges, tonight's challenge was chicken cacciatore.
18:24Please start with the dish in front of you.
18:31I really like the way that the chicken was cooked.
18:34You know, stewed nicely with the tomatoes and the peppers.
18:37The polenta for me was a little under-seasoned.
18:39I thought the polenta got a little lost with the rest of the flavors,
18:43but when I had some of it on its own, I really enjoyed it.
18:46But the first thing that cutting into that chicken,
18:48it was just cooked so well.
18:49So juicy, so tender.
18:51Execution is great.
18:52The chicken is cooked perfectly.
18:54I'm enjoying the sauce, but I'm not picking up the grain of the polenta.
18:59It's almost mush.
19:01Judges, please try the second dish.
19:09Love the crispy chicken skin.
19:10I also like the flavor of the polenta.
19:13But I thought the salsa verde was really strong on the raw garlic.
19:17I love the polenta.
19:18I thought it had really nice flavor and texture.
19:20But I thought that the chicken was a little bit overdone for me.
19:24And also the garlic was a lot on this dish.
19:27My biggest problem is the amount of capers.
19:30So it's all about capers and garlic.
19:32That said, the polenta is way more textured.
19:36Also, the chicken is very well done.
19:38I think this one was cooked a little better than the last one.
19:40Because it is a braise.
19:41It's supposed to be a braise.
19:43In case you don't know, when it comes to Italian dishes,
19:45I'm a traditionalist.
19:46That's why you asked me to come here.
19:48Thank you, Chef.
19:50You guys got it?
19:52Now I know why we invite you.
19:55I had to tell you why.
19:57All right, judges, if I could ask you to please take a vote.
20:00My polenta is a little under-seasoned.
20:03Bobby's got a garlic-heavy sauce.
20:06So I feel it's going to come down to the cook of the chicken.
20:08And I feel like mine is better.
20:10The judges have voted.
20:12And the winner is...
20:15Chef Chris!
20:16Yes!
20:23I'm soaking this entire moment up.
20:25My grandma's looking down and saying how proud she is of me.
20:29Congrats, Chris.
20:31Bobby, I love you, man.
20:32But you can't fly off the handle like this with the garlic.
20:39I liked what Frank said, right?
20:41Yeah, no gangster on the garlic.
20:44You know, Bobby's burger machine.
20:47I mean, I don't know.
20:48I'm going to go on a limb and say Bobby lost twice today.
20:53My name is Chris Arianas, and I just beat Bobby Flay!
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