- 10 hours ago
Beat Bobby Flay Season 43 Episode 3
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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?
00:08I'm trash 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
00:18choice.
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 dish.
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 out of 10.
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
00:49be 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.
01:09Oh.
01:09Yeah.
01:10You are in trouble, Bob.
01:12My man.
01:14I have so much to talk to you about, OK?
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.
01:2498.
01:25And funniest man I've ever met.
01:27I know.
01:27It's crazy.
01:28It's going to 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.
01:52So, 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, you want to be in it?
02:01Yeah, duh.
02:02Imagine.
02:03I thought about being a star.
02:05Oh, what?
02:05What could that look like?
02:07Whoa.
02:08What if I go on Beat Bobby Flay?
02:11This is not Hamilton.
02:13This is, like, gypsy.
02:16But I think there's something to workshop here.
02:18Yes, let's get around the table.
02:19As 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.
02:54I feel like I'm at a UFC fight now.
02:56Bring out the cage.
02:57Okay.
03:00Kieron, Josh, how's it going?
03:02Good.
03:02How you doing?
03:03All right.
03:03What's your goal tonight?
03:04To beat you in front of my mom.
03:06Oh, your mom's here?
03:07Aw.
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
03:16of St. Ignatius.
03:17Okay.
03:18I did go to a few grammar schools,
03:19but 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 mussels.
03:34Woo!
03:35Oh.
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 mussels.
03:48Yeah!
03:55Mussels are great, and they take five minutes to cook.
03:57But a bad mussel is really tough to get over.
04:00The worst thing ever.
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,
04:05because the broth is, like, slurpy.
04:07It can be green chili broth, saffron broth, tomato.
04:11Anytime I go to a French restaurant,
04:13I'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
04:26with the mussels.
04:28Mussels are a great canvas for absorbing punchy flavors.
04:31My strategy is to cook my mussels separately from the broth,
04:35and 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 Café Boulud,
04:52then 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,
05:01a farm-to-table events and catering company in the Hudson Valley.
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.
05:19What?
05:19It'll be like a Thai coconut cream broth.
05:22Are you doing that to get in Kieran's head?
05:25Yeah, as soon as I saw him grab the jar of curry,
05:27I 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,
05:32white wine, shrimp stock, and coconut milk.
05:35This will provide the body and the texture that I'm looking for.
05:38Hotter.
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,
05:47and I like to use local ingredients.
05:49During culinary school,
05:50I 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,
06:03so 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?
06:14Serrano's, 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.
06:39Shallots, garlic, and fennel.
06:41I'm adding some white wine to help those mussels steam and open.
06:45So here's what's happening here on.
06:47He put 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 flavor is coming out of Josh's,
06:55but it feels like Josh has added those mussels a little bit early for my liking.
06:59Okay.
07:00So I look at my pot, and the mussels 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!
07:14Ooh, that is smelling nice, man.
07:16So get on in there, Josh.
07:17Ooh.
07:19Oh my God, that's incredible.
07:20Yeah, pretty good, right?
07:21Ooh, it's got some kick, too.
07:22What is the key to a good mussel?
07:24You can't overcook them.
07:25Sometimes when I'm lazy, I don't cook mussels 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 I'm making a Gruyere Cristini.
07:45It's just going to be that much better.
07:47I 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,
07:56but maybe there'll be a surprise in the store.
07:58Mm-hmm.
07:59Less than two minutes to go.
08:00I pop the lid off of my mussels.
08:03I think they're just perfect.
08:04Now it's time to build my plate.
08:06I start by adding my mussels with that broth,
08:08top it with a Cristini and cilantro.
08:11I try to get a good amount of mussels in each bowl.
08:15Ten.
08:16Nine.
08:17And finish them with my Gruyere Cristini.
08:19Three, two, one.
08:22Yeah!
08:24Whoo!
08:25Josh and I were thinking alike,
08:27but I think my complexity of flavors
08:30is 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 mussels
08:39for the one and only Olaf.
08:41That's me.
08:43Chef Josh, what did you make?
08:44A Thai-style mussel with a coconut lime broth
08:47and a Gruyere toast.
08:50You develop an enormous amount of flavor in your broth.
08:53The coconut lime sauce is very delicate
08:56and it allows the mussel flavor to shine.
08:58But the mussels are a little overcooked.
09:01Yes, the mussels are slightly overcooked,
09:03but 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
09:11because the sauce is the hero.
09:15Chef Kieron, what did you make?
09:16Steamed mussels with coconut red curry broth.
09:22It's not the prettiest sauce.
09:24It's a little bit thicker, kind of clingy,
09:26and then you get in there
09:27and you want to get messy with it, right?
09:30Like, you're getting sweetness, smokiness,
09:32but the broth is spicy.
09:34Like, my nose is running.
09:36This dish is incredible.
09:38I'm absolutely loving the heat.
09:41I did feel like some of the mussels
09:43were a little too undercooked.
09:44I preferred Josh's mussels
09:46because they had a less gooey quality.
09:48But aside from that, wonderful dish.
09:52If we're splitting hairs here,
09:54I think it's really going to be down to flavor
09:56and who is able to pack the most amount
09:58in this small time frame.
10:00The chef moving forward is...
10:06Chef Kieron.
10:11Disappointing, man.
10:12I'm so sick of coming to these shows
10:14and getting second place.
10:15I know I would have beaten Bobby.
10:17I'm going to go be angry for a couple days
10:19and then I'm ready to go again.
10:20Ready to go.
10:21Wow.
10:22Kieron, honestly, it came down to the bold flavors
10:25and 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 Blaze!
10:42Yay!
10:42All right, chef.
10:43Congratulations.
10:44What is your signature dish?
10:46My signature dish is...
10:49Parisian gnocchi.
10:54How do you know what I'm making?
10:55Let's go.
10:56Oh.
10:56Do you hate this?
10:58Confident.
10:59All right, gents.
11:0045 minutes on the clock.
11:02Go!
11:09So, Parisian gnocchi is a little different
11:11than Italian gnocchi.
11:12Italian gnocchi is potato-based.
11:14Parisian gnocchi, they do pate choux,
11:16which is dough that has a ton of egg in it.
11:18Like, if you've ever had a cream pot.
11:20Yeah.
11:22Kieron, what made you choose Parisian gnocchi?
11:25It's a dish that I first learned how to make at Café Boulud.
11:29Oh.
11:29Oh, you may want to get a broom
11:30because you just dropped a little name on the floor.
11:33Yeah, and what I love about Parisian gnocchis
11:35is they just soak up every seasonal flavor
11:37that you could ever dream of.
11:39I'm making Parisian gnocchi with butternut squash puree,
11:43toasted pepitas, and crispy sage.
11:45I have 45 minutes, and it's a tall order.
11:47I know that I have to prioritize the dough.
11:49I add water and butter to the pot with AP flour,
11:52and then I throw it straight into the stand mixer
11:54with some Dijon mustard and the eggs one at a time
11:57because 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?
12:13Parisian gnocchi.
12:14I have this on my menu at Frosty B in Vegas,
12:16so I'm gonna do something along those lines.
12:18I'm making Parisian gnocchi with bacon, wild mushrooms,
12:22green peas, and a gruyere fonduta.
12:24So I start working on my gnocchi dough.
12:27Did you put Parmesan cheese in the dough itself?
12:30Yes.
12:31Parmesan and mustard are gonna add saltiness,
12:34a little acidity, a little spice.
12:36What are the dangers in making pate-a-choux?
12:38If it's too liquidy, it won't hold its shape.
12:40Kieron, don't make liquidy, runny pate-a-choux, please.
12:44I would never.
12:47Coming up on 38 Minutes, guys.
12:51Kieron, how are you feeling?
12:52Feeling good.
12:52So he went ahead 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?
13:08Nothing.
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, he isn't.
13:30No, 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
13:39and throw it straight into the blast chiller.
13:41Kieran's resting his dough because he wants all the gluten
13:44to kind of relax.
13:46Bobby's already dropping into that water.
13:49Oh, those look really good.
13:50They're little pillows.
13:51How does he cut so precisely?
13:53I hate it.
13:54I mean, I've done this a bunch.
13:56That's a problem.
14:0129 minutes left and Bobby's gnocchi are halfway done.
14:05That's enough, right?
14:05All right.
14:06Bobby, you're very fast.
14:08Well, he's the king for a reason.
14:10Kieran, 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.
14:21So I start prepping my butternut squash
14:22and throw it into the pot with shallots, garlic, heavy cream, and salt.
14:27Yo, Bobby!
14:28What's up?
14:29What do we got going on here?
14:30We got some mushrooms.
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.
14:39I have some crispy bacon.
14:40I think these flavors work nicely together.
14:42Josh, how's it looking over there?
14:45It's looking.
14:46How's it looking, Josh?
14:47How's it looking, looking, Josh?
14:49How's it looking, looking, Josh?
14:50How's it looking, looking, Josh?
14:50What kind of musical is that?
14:51I don't know.
14:52Okay, let me try it again.
14:52I'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.
15:07Kiran!
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 gonna come out much faster, creating larger gnocchis.
15:28But I'm already behind schedule.
15:30It's what I gotta 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.
15:39Ooh, that's got a good crunch.
15:41I also think that Bobby's gnocchi look more dense.
15:44Kiran ones are slightly larger, but look fluffier.
15:47Bobby!
15:48What 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, add 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.
16:06I gotta start over.
16:07Bobby, did you think your sauce was too thin?
16:09What 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, they're going to take the time until they're
16:19completely golden brown.
16:20And then I look at my puree.
16:22The butternut squash is cooked through, and I'm ready to blend in.
16:28Hi, Bobby.
16:29I'm Olaf, and I like warm gnocchi.
16:32Bobby, I'm going to help you out here, and I'm going to do that with my mouth.
16:37Oh, wow.
16:38Kiran!
16:39He's not messing around here.
16:41Neither am I.
16:45Is it okay if we taste your sauce, Kiran?
16:47Yes, of course you can.
16:51Holy .
16:52That'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, and then I put it in the salamander to gratan
17:06it.
17:08I add 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.
17:18Oh, those look good.
17:19Kiran, how dare you?
17:21I take it out of the salamander.
17:23It's nicely browned.
17:24Perfect.
17:25Then I garnish it with peas, the crispy bacon, Parmesan, chives, and then some dried red chili.
17:3130 seconds, y'all.
17:32I add goat cheese to add an extra zing of acidity.
17:36Ten, nine, eight, five, six, five, six, five, six, five, six, five, four, four, three, two, one.
17:49Nice work.
17:50Time is up.
17:51I take a peek at Bobby's dish.
17:53Wow.
17:54It looks a little bit more rustic than my plate, but really inviting.
17:57Looks good.
17:58Thanks.
18:00Bobby, Kiran, 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 and butternut squash and sage go really well together.
19:32The gnocchi were a little light on the seasoning, but texture on them was nice.
19:37And the pepitas added a really nice crunch.
19:40The puree, the chunks of squash were all nice variations on a single flavor.
19:45But 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.
19:57Judges, 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.
20:25And 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.
20:36Bobby, you got this one, 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 star in his new musical.
20:55Well, my Parisian gnocchi was no jokey.
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