Original subtitles

I'm Bobby Flay.

Each week, one brave chef will try to

take me down in my house.

This is my show.

Today it is.

Tomorrow, who knows?

Oh, trash talking.

This culinary battle is gonna shake down

in two rounds.

Round one, to get to me, two contenders

have to go through each other using an

ingredient of my choice.

Is it stew or dye, Bobby?

Two people that know me well will decide

who's got the skills to beat me.

Yeah! Round two, I go head-to-head with

the winning contender.

Let's go! It's their turn to surprise me

with their signature dish.

What? Don't try this at home.

I know you did it, Bobby!

Bottom line... You're gonna run it in

two! Everyone's out to beat me.

Enjoy the show.

That's it,

everybody. Whoo!

Tonight, my guests are hoping to serve me

up a loss.

Please welcome Chef Michael Simon and

tennis superstar and Grand Slam champion,

Madison Kees.

Madison, I am so happy that you're here.

I am so happy.

I am a huge fan of yours.

It's so fun to watch you play.

I was watching one particular match and

you just have such grace on the court,

and so I DM'd you.

I was like, I have to just tell her that

I'm witnessing class on the court because

it was just so incredible.

Thank you. What's your top serve?

How fast do you serve the ball?

I think I've hit about 123.

How do you return these balls?

I'd be dead.

You'd have no job.

Alright, so you like to cook?

I do like to cook, yes.

What's your go-to?

A few weeks ago, I made a mushroom

risotto. I didn't realize how much

stirring risotto was going to entail.

Yeah. And about 30 minutes into it, I was

like, I don't think I want to make this.

It's good for your wrist, exactly.

Okay, you have a very good partner.

This guy, you know about competition.

I feel like you could just wear him down

with the volley and then I'll just smash

him. Great. Yeah.

Alright, so who's up tonight?

Bring out some chefs.

Our first contender cooks alongside his

family. From Arlington, Texas, it's Chef

Peter Wynn.

This next competitor usually cooks with

his father, but tonight they're going

head-to-head.

Come on out, Peter's son, Preston Wynn.

Yeah. Very

good. We need a handshake, Michael.

I know we do.

Peter, Preston, welcome.

How do you feel about going up against

your son? I still got a couple of lessons

to teach him.

No, he doesn't have what it takes.

He doesn't have what it takes.

Alright, well, I'm going to give you an

ingredient of my choice.

And you must make that ingredient the

star of your dish.

And that ingredient is eggplant.

How do you feel about this?

I'm going to still show him who's the

boss. Alright, 20 minutes on the clock.

Don't think you can't.

Just show me your very best eggplant.

I love this ingredient.

I love it, too.

The moment I hear eggplant, I just think

of eggplant parmesan.

For sure. That's just the first thing.

The only thing I cook.

It's not a bad idea.

Peter, what are you making?

I'm going to do a pasta and an eggplant

parmesan. We're on the same wavelength.

Tomatoes and eggplants go hand in hand,

so that's what took me down the Italian

route. I am playing a little safe because

I want to make sure the dish gets out on

time. So they were just competing

together at the World Food Championship.

Oh, yeah. And they just won gold.

Pretty good. It's incredible.

I started learning how to cook in my

mom's restaurant. I did take a detour and

I went to law school, so that's kind of

my day job.

So when Preston said he'd like to go to

culinary school, he and I went together.

And then we find out that we can sign up

for the World Food Championships.

Going up against several thousand

competitors and then they announced that

we won the entire thing.

It was just a surreal moment.

So I have mixed feelings about this just

because I'm so proud of watching Preston

do his thing, but at the same time, I'm

here to beat them.

Preston, what do you got in your mind

there, kid? Roast baba ghanoush with some

grilled eggplant, a little bit of a feta

cheese and kadamal olive stuffing.

It's going Greek.

Come on, eggplants.

The very first restaurant that I worked

in is Greek, and so taking what I've

learned and applying it to my dish, I

feel like it can make something pretty

good. Preston is gunning for his dad.

I'm very excited.

Do I? I am.

In 2021, I became the youngest world food

champion at the age of 18.

My parents cooked alongside me as my sous

chefs. Little did we know this would

change our lives forever.

After stashing in a few Michelin star

restaurants, I absolutely love the

adrenaline that you get from it.

My dad is Vietnamese and my mom is

Mexican, and so I want to bring all of

these flavors into all my food.

It's really important that I take down my

dad in round one.

He's going to be a little bittersweet.

He's been my mentor all my life, but I

feel like it's not every chance that you

get to go up against Bobby, so sorry,

pops. All right, Preston, how you

feeling? Doing good, chef.

So you're going to get that smoky

eggplant in there?

Yeah. Well, that sounds great.

So who in the crowd is cheering for you?

We got my mom up there.

Oh, wait. So I know the answer to this,

but there's no, you're cheering for your

son. You're not cheering for your

husband. Just admit it.

They're both going to beat Bobby, so it

doesn't. Sorry, Bobby, pick your poison.

After my eggplant is done charring, I

start smoothing it out with lemon,

garlic, and olive oil.

Good luck, Preston.

Thank you. Good luck.

All right, Peter, if you beat you, is he

going to be talking a lot of trash?

No, he's a pretty good kid, so I'm super

proud of him.

But are you going to take it easy on him,

or are you going to bring it with you?

No, absolutely not.

All right, chef.

So eggplant, parm.

It's going to be a grilled eggplant with

parmesan. With parmesan.

Love it. All right, you guys, 12 and a

half minutes left.

So Preston's mom and Peter's wife is also

in the audience.

There's no way that she's cheering for

her husband. I know how the mother's son-

Who are you cheering for?

My men.

I'm grilling my eggplant, and I'm going

to season it with a little olive oil and

salt. These strips are about to become my

rollatini, and blending together some

feta cheese and kadamala olives will

bring that briny and saltiness to the

dish. Preston is putting the feta and

olives into the eggplant rolls.

Those are probably two of my favorite

things, so the fact that they're going

rolled up into an eggplant, not a whole

lot to be mad about.

I'm going in.

All right, Madison.

Show them what's up.

Coming up on eight minutes.

What do we have left over here?

I'm going to throw in some more eggplant

in the Baba Ghanoush, because I really

want it to be the most pronounced flavor.

If your dad wins, are you ever going to

hear the end of it?

No, not at all.

All right, good luck.

Thank you. I'll grab some panko

breadcrumbs. This is going to give

texture to the eggplant.

What do we have left over here?

About to get it in the salamander to give

it a little crisp.

You're going to take your son down and

show him who's Bostell?

Absolutely. But either way, it'll be a

win for me.

All right, good luck, guys.

Thank you. Three minutes.

After adding in that second eggplant, I

put a nice spread of the Baba Ghanoush.

Then I'm going to put my rollatini on

top. I checked the pasta.

It's ready to go, so I hit the plate with

it. And then go back for the eggplant.

I put my tomato sauce on, and then

Parmesan cheese.

Ten, nine, eight.

I finish it off with microgreens with

some olive oil, lemon juice, and salt.

Three, two, one.

After looking at me and my dad's plates,

I feel like I incorporated eggplant a

little bit more than him.

I've got this.

Looks like he did pretty well.

I know my flavors are on point, so my

only concern is that I played it too

safe. If Preston wins, I may have to

ground him after this.

Preston, Peter, clearly there's some

serious culinary chops in this family.

I'm sure you've learned a ton from your

dad, but I'm sure you've learned a couple

of things from him, too.

Like, you know, how to use a cell phone.

Preston, tell us about your dish.

I prepared for you a grilled eggplant

rollatini, as well as a roasted eggplant

baba ghanoush. That smoked baba, and then

the grilled eggplant played really nice

together. I would have liked the puree to

be maybe a little silkier.

Feta and olives are two of my favorite

things, so immediately I was excited

about that. The eggplant smoky flavor

really came through, but I wish there was

a little bit of acid.

Chef Peter, what did you make?

Spaghetti with tomato sauce, with grilled

eggplant with parmesan.

The eggplant was spot on.

That panko mixture gave it some really

nice texture, but I'm questioning if this

is a pasta or an eggplant dish.

The eggplant is truly amazing.

I love the crunch.

I just wish that there was more eggplant.

Give us a moment to discuss.

My eggplant is cooked perfectly, but I

honestly don't know what my chances are,

because I think we both executed pretty

well. The chef moving forward is...

Chef Preston.

The competitor in me is super bummed, but

the dad in me could not be more proud of

my son. I feel like this is a passing of

the torch moment.

It feels really rewarding.

Well Preston, you showed a little bit

more versatility in the eggplant.

Thank you, Chef.

Are you more nervous to compete against

Bobby or your dad?

I was more worried about competing

against my dad.

I mean, he's taught me everything I know.

Well, if you want to, I'll let you bring

him back. He can be on your team.

You know what, it wouldn't hurt.

Wait, wait, wait.

You'll take out both of them?

Sure. It's up to you.

Definitely going to have to choose

cooking with my dad.

We won the World Food Championships

together, so... How?

How can Bobby be here?

It's so awesome to find that the Preston

still wants to share this experience with

me. I want to see the family stay

together. And then I'm going to kick your

butts. I should have waited to see what

the dish was.

All right, Preston, congratulations.

You beat your father in round one, but

he's not going away.

Am I good with this?

I love it.

All right, so what is your signature

dish? Our signature dish is...

Colby. Oh, Colby.

Let's get the short ribs out.

Anything you guys want to say to Bobby

before we start the clock?

It's nice to meet you, nice to beat you.

All right, 45 minutes on the clock.

Time starts now.

Bobby, are you lonely up there?

Yes. So, Calbee is actually the Korean

word for rib.

Yeah, so this is thinly sliced short

ribs, cooked Korean barbecue style, with

sauces and garnishes of the chef's

choosing. I saw some pears out.

Asian pears are natural tenderizer.

Okay. And they need to do a quick

marinade. They put the Asian pear on the

marinade. Preston, is this a dish that

you grew up eating as a kid?

I definitely grew up eating this dish a

lot. I also love to just eat Korean

barbecue in general.

I like it.

All right, so you take care of the fried

rice. I'm going to handle the Colby

marinade and some corn ribs.

I'm feeling really excited that I get to

go against the Bobby Flay himself.

Not a lot of dad and sons get to say,

hey, we competed against Bobby Flay

together. And having my mom supporting us

as well is really the best case scenario.

So I'm going to start off with my Colby

marinade, with pear and jalapeno.

I really want to blend Korean and Mexican

flavors. I'm also adding soy sauce and

rice wine vinegar.

Bobby, what's your take on this dish?

Uh... It's a great question, Madison.

I'm going to cook it at the last second,

get it really nice and crusty, and then

I'm going to make a kimchi rice.

Korean flavors are just wonderful.

So I'm going to get a quick marinade

going with Asian pear and cojijang, which

is fermented pepper paste.

I also have ginger, garlic, mirin.

It's a brown sugar.

Flay, you're moving pretty quick for an

elderly gentleman. I mean, you got that

marinade on there.

Two against one.

I get going on my cojijang sauce.

So I have pineapple juice, honey, and a

little bit of soy sauce.

Hey, do you have the Colby?

Yeah. The secret to marinating meats

quickly is to vacuum seal it, so that way

it simulates it's sitting overnight.

33 minutes to go!

All right, Preston and Peter, how you

guys feeling? You guys feeling good?

Yeah. The short ribs you put them in the

crowd act is that to push the marinade in

a little quick.

Yeah, it really helps, so it starts

tenderizing. Mom, how you feeling about

this? I love it.

This is bringing back memories when we

were competing as a family.

It's two versus one.

You might as well just jump down and get

the whole family involved at this point.

Yes. Oh, Flay, I think you bit off a

little bit more than you can chew.

So they're also making a rice.

Are you going to make crispy rice?

I am. I'm not even keeping it a secret.

When the show started, they had a

handshake, and I think we should work on

one right now.

All right, ready?

Watch. Ready? That's it.

How about like...

Oh, wait. Yeah.

And then ankle.

Your ankle and my ankle.

Also, like this.

Like, watch.

All right, ready?

Boom, and then back.

Okay. No, you hit.

Wait, hold on.

What is it?

Oh, jeez. And then down.

I got it.

I thought you grew up in Harlem.

They were like Janet Jackson, Rhythmless

Nation. All right, what else can I help

you? Start cutting up your kimchi.

Okay. Peter, you didn't clean the rice.

The what? You have to clean the rice.

Oh, you're right.

Yeah. For the kimchi rice, the first step

is to rinse the rice off.

Otherwise, it's going to get sticky and

gummy. I may have forgot to do that.

I need to get this done perfectly for

press and time.

It's a once in a lifetime opportunity.

I'm going to refire this.

All right. So Emma, my wife, may have

told us about the rinsing the rice.

She's our guardian angel looking over us.

Press and Peter, are you good?

We're doing good.

I'm supposed to say something too, bro.

It's time to start my corn ribs.

I cut it up into the rib shapes and then

give it a char.

Things are popping off.

My aioli is going to be eggs, goju-jang,

mustard, and salt.

Now that the corn is done cooking, it's

time to dress them with my aioli.

I've done holiday battles on beat Bobby

Flay, and you have a partner, and it

makes life a lot easier.

And they work so well together,

obviously. All right, smashed cucumber

kimchi. Start making the mix.

All right. What the smashed cucumbers are

going to bring to the plate is a nice

burst of acidity and crunch.

How you doing, Bobby?

Running. I'm making the sesame seeds

gallianguel. It's just because I want a

little more flavor and texture to the

dish. So I'm also going to put a fried

egg on top of the rice.

I just think it goes really nice

together. 18 minutes, 30 seconds.

How you doing, Bobby?

Hi, Madison. What do you got behind your

back? Nothing. No, I'm not going to hit

you with tennis ball.

Don't worry. Okay.

How good of a tennis player are you?

Like, let's see a forehand and a

backhand. Okay. I like the little ballet.

I haven't seen that on a tennis court.

You hit it 123 miles an hour.

Sometimes. Only sometimes.

All right. Watch this serve.

That's an ace.

That was pretty good.

Oh, dead man walking.

Preston, Peter, is there anything I can

taste? Yes. This is inspired by Iloates,

but we put a little bit of a Korean aioli

on top of it.

I like that a lot.

Are you proud of your boys down here?

Very much, yes.

All right, good luck.

Thank you. Thank you.

He did get you.

He did.

So, on Bobby's side, he's throwing the

short ribs on right now.

Peter and Preston, they definitely seem a

lot calmer.

Whoo! And in classic Korean barbecue,

we're going to smoke the place out by

accident. Bryce is going down.

You need me to cut up the kimchi for you?

I already cut some up.

Kimchi is important because it gives the

umami, and then I use a little gojijang,

lemon, and soy sauce.

So, I'm making crispy rice because it's

two against one.

I'm going to have to bring out a couple

of my weapons.

So, I'm also going to put some chopped up

kimchi, scallions, and some cilantro.

Oh, Preston and Peter, Bobby makes that

crispy rice so much in this kitchen.

We've created a neon sign for him.

We know. We've watched the last two

seasons. Crispy rice makes the world go

round. So, Bobby's on, like, a grill pan.

Preston and Peter are more on, like, a

flat top. There we go.

I am slightly concerned.

It doesn't look like they're getting

maybe that char that they've got.

Coming up on three minutes.

It's time to plate.

I'm going to start off with my kimchi

rice. On the side, I'm going to have my

Korean corn rib,

and then top it with the kelp.

Take a couple of the short ribs, put them

on the plate, some of the crispy rice

with an egg on top of that.

Then I take some Koji Jon sauce and I put

it on the meat.

I finish it off with sesame seed and

green onion relish.

Ten, nine, eight.

We have our cucumber salad, pickles,

scallions, and sesame seeds.

Four, three, two, one.

Good job, guys.

Good job. Good job.

Beautiful. Beautiful. We're really happy

with how our dish came out, and we're

really happy that we got to do it

together. And next up is the beat Bobby

play. Their dish looked great.

Very, like, simple and composed.

I thought it was beautiful.

If I don't win this one, it's okay.

I'm happy for them.

But I'm rooting for me.

Bobby, Preston, Peter, it's time to meet

the judges. The chef owner of Nuan

restaurant, J. Lee.

Chef owner and big mama of Cajun, J.

Jung. Chef and restaurateur, Michael

Lomonico. Okay, judges, let's start with

the first Calbee in front of you.

Off the bat, it reminds me of home.

The marinade definitely comes through a

lot. The char on the corn worked well

with the steak.

Something that I didn't like is the

cucumber. I don't think the pairing

really worked well.

This cucumber salad tastes a little too

bland to me, but the short ribs tasted

very authentic. And kimchi fried rice

reminds me of my lunch box when I was a

child. It was not in my lunch box.

But I got to tell you, I could see why it

would be. The beef was delicious, but it

could have been charred a little bit

more. Judges, please try the second dish.

I thought the char really helped bring

out the meatiness of the Calbee itself.

The scorched rice, very delicious.

However, the kimchi kind of gets lost.

The marinade is not coming through so

much. However, I really appreciate the

execution on the rice.

I love this char on the meat.

And altogether, it's a really good dish.

The green onions and the sesame, really

great components. The kimchi was not as

present, but the egg on top was really

beautifully cooked. These are such really

good takes on Kobe that this is going to

be a close one.

If you could just pick who you feel

should win.

Whether we win or lose, it's really about

spending time with one another.

Yeah, I mean, I couldn't be more proud of

my son. It's just been a great

experience. I love working with him.

Tonight's decision, not unanimous.

And the winner is...

Chef Bobby Flay.

I want you guys to win.

These two dishes were so great, but I had

to ask myself which dish would I like to

eat and finish.

So for that reason, I had to choose

Bobby's dish. Well, we may not have won.

We're still in high spirits.

I mean, it was a very close battle.

Two to one.

To compete against Bobby Flay with the

next Bobby Flay has just been an

incredible adventure. I'm sorry I let you

down. I think I can still beat you on a

tennis court. So I'm going to take that

as a win.

Can I get like both sides of the court?

You can have whatever you want.

I know. I'll never be able to return the

ball. No shot.

No shot. He is a thorn in my side.

I mean, two.

He was up against two.

And he's still one.

If you go up against doubles, make sure

you...