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?

Crash 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.

It's do or die, Bobby.

Two people that know me well will decide

who's got the skills to beat me.

Beat it! 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.

Well, I must be a glutton for punishment

because here I am back for more.

Let's do this.

Please welcome Food Network's Carson

Presley and Stephanie Boswell.

Oh, hi! What's up?

Oh, hi, Bobby!

Look at that.

I was trying to outspin us.

Hello. What a

handsome couple this is.

Gorgeous. Gorgeous handsome.

So, Stephanie, when I see you here, I get

a little nervous because you're like

hosting every baking show.

If it's got pastry in the title, I

usually have something to do with it.

And holiday too?

Holiday. Gingerbread, Easter.

Spring. I mean, for all four seasons.

There's a holiday, Stephanie's holiday.

That Arbor Day Baking Special is very

exciting about... You bringing in some

pastry chefs tonight?

I'm not. Really?

I'm not. I do a lot more than pastry.

Robert, all right?

Robert William Clay.

Robert William Clay.

All right, well, let's get to it.

Do you bring any chefs with you?

My name's Hans.

Yeah, we've got chefs.

Oh, my gosh.

Of course. I forgot.

They're in the car.

Get the chefs out of my car.

This Southerner has been shucking oysters

since he was just three years old.

From St. Pete, Florida, private chef

Chris Infinger.

No relation? No.

You are the father.

Our next contender beat your good pal,

Alex Gornichelli, in her own arena.

Oh, wow. Come on out, Chef Kevin Lee.

Come on, let's go!

Chris, Kevin, how are you guys doing?

Great, all right.

Feeling good today?

Yeah, sir. What's your goal this evening?

Replace the goat.

Replace the goat?

Yeah. How about you?

I already took Alex down in her kitchen.

I'm here to take you down in your

kitchen. You have to earn that chance by

first going through each other.

You have 20 minutes to make an ingredient

of my choice, the star of your dish.

Bring it on.

I can do anything.

You don't care?

I don't care.

And that ingredient is challah bread.

I can challah bet.

All right, guys.

20 minutes to make this challah, challah.

Yeah! challah

is a beautiful ingredient.

A Jewish bread.

It's got eggs.

Very eggy, right?

Very eggy. Would you go sweet of savory

here? Well, it plays well to being fried,

being baked. So like a panzanella would

be an amazing choice here.

I was going to say that.

What is a panzanella?

It's a bread salad.

Oh, it's a bread salad?

A Thai salad, yeah.

Okay. Jamaican, Chris.

I think we're going to go panzanella

today. Panzanella. From the south.

We got a f***ing...

We were shucking raw oysters, eating

lacing cornbread at my grandma's house.

I always sort of knew that I wanted to

work in a kitchen, so I started working

in the restaurant industry like 15 years

old. In 2018, like a true southern boy, I

opened up a restaurant and named it after

my dog. It was Bose.

We served southern barbecue and fried

chicken. After five and a half years of

Bose, I sold it.

And currently, I'm a private chef and

consultant, and beating Bobby Flay would

prove to me that I belong in

conversations with great chefs.

Bobby, I'm cooking up a big old pot of

butt-wippin' for you, buddy.

What about you, bro?

I'm making dessert, brother.

French toast? You will see.

Looks like he's steeping some vanilla

bean and cream or something.

Okay. Halle bread is so sweet, so all I

can think of is bread pudding.

20 minutes is a lot of time, but if I can

get the custard in the oven quickly, I

think I have a chance.

So it looks like bread pudding.

A little quiet over here.

We are going to get sweet and savory.

My culinary career started just as a job

while I was going to school at the UNLV,

but I loved everything about it.

I became an executive chef at Asia 21, a

five-star hotel in Las Vegas.

After working in the industry for 17

years, I finally decided to open my own

restaurant, Birdies. At Birdies, we're

putting an Asian twist into the Southern

comfort food, and being a small business

owner is not easy.

I'm trying to grow my brand.

And after winning guys' grocery games and

Alex Puss in America, I'm here to beat

Bobby and Mark Birdies on the map.

I'll be right back.

10 minutes.

We have a great audience, Chris.

Carson, you look great today, brother.

Thank you. So do you.

So cucumber, tomato, some fried Halleback

bread, you know.

Okay, to make like a deep fried crouton.

Yeah. Oh, I like that.

I'm from the south, baby.

You got to fuck.

That's kind of interesting, showing his

southern roots. Yeah.

What's going on, Carson?

How are you?

Well on your way.

Grab pudding. About to go in the oven.

Okay. I got to speed up the process.

I have a little water bath to make sure

that really steams that custard, cranking

up the heat, and say a little prayer to

make sure these come out perfect.

All right, good luck.

Thank you, sir.

I ain't no Halleback girl.

Halleback, Halleback. It is important to

use Halleback more than one-windest dish.

That's why I'm doing these brown butter

churro so I can add a little texture.

I think Kevin is going to have a hard

time getting the bread pudding done

right. Oh, those croutons look really

good over there at Team Press.

Traditionally, pans and hella salads kind

of like garnish with greens.

I love mustard greens.

That's very southern of mustard greens.

Yeah. Do we think there's going to be

enough Hallebread in that dish?

We'll see. My bread pudding is cooking.

I still need to make my four-barried

compote in a pot with some white wine.

Kevin! Work smart and not hard, right?

I've heard that before.

It doesn't look like you're following

that instruction. I'm almost there.

I'm almost there.

Okay, what are you making?

A little bourbon whipped cream.

Okay. That sounds good.

Kind of got to jam reduced.

I'm going to let this all happen.

It's coming together.

Chris! Yes, ma'am.

You seem cool as a cucumber.

Yeah, I like this dish.

Talk to me about your dish.

Doing a little, like, hot sauce dressing.

Great, great. Cream fresh has got a

little acid, and then I'm going to throw

in some honey.

So it's sweet and spicy and acidic all at

the same time.

Good combo. Yes, ma'am.

All right. Three minutes left, guys.

Oh, man. Sorry, sorry.

Oh, no. The toast burns.

I do see one piece that I believe I could

salvage. So I'm adding it on there, even

though I'm not very happy with it.

I'm going to start with my mustard green

mix. Then I add hollabread.

30 seconds left.

I'm placing my bread pudding on the

plate. I'll do something.

Four-barried compote, drizzled over the

top with a dollop of the bourbon whipped

cream. Ten. I'm adding a little bit of

the hot sauce dressing.

And finish with a little cinnamon sugar

powder. One, three, two, one.

The only thing I'm worried about here is,

did I use enough hollabread to get to

round two?

I think it looks good.

I think it tastes good.

I don't think they have any other choice

but to pick me to go against Bobby in the

next round.

All right, chefs.

So Stephanie and I have joined together

to get our friend Bobby beat.

So, Chef Chris, tell us what you made.

I have a fried hollabread, pansanella

salad, and like a hot sauce dressing.

The flavors are really beautifully

classic, but you've also managed to

incorporate some of the south in there.

It's really working for me, but it needs

more of the hollabread.

Deep frying it into these golden brown

croutons was really fun and smart.

I will say they were a little bit too

oily. Chef Kevin, what did you make for

us? I made a hollabread pudding with four

-berry compote, with a little bourbon

whipped cream. I love the cook on this.

It's managed to absorb all of that

custard. The texture is so great because

the bread's still holding up.

True. And then you stuck a piece of burnt

toast on top of it?

What? Yeah, we're just gonna do that.

Oh, my God, look at the bird.

We just need a moment to discuss.

I think they really like my dish, but

Carson doesn't like the toast.

Stephanie doesn't like the toast.

And then Chris made a delicious dish, so

we'll see. The chef moving forward to

beat Bobby tonight is...

Chef Kevin.

I pushed myself pretty hard.

It just wasn't enough to move on to the

second round. Thank you so much.

The dream never ends.

Gotta keep chasing.

Okay, Kevin, so despite the little burnt

toast, you really made that hollabread

the star of the show, so you won our vote

of confidence. Speaking of confidence,

how are you feeling?

Feeling great. I've looked up to Bobby

since I was a little kid.

Can you hear that?

He's so much older than you.

I know. And I'm assuming your knees are

young and fresh.

I've got fresh knees.

Not wasted away.

Fresh shirt.

Kevin, great job.

What are we cooking tonight?

The dish I brought is...

Fried chicken and biscuits.

Oh! Big Bobby!

Big Bobby! Oh, it's like I'm conducting.

Go crazy! Big Bobby!

All right, 45 minutes on the clock.

I'm gonna go get my chicken.

Let's go. Go, Bobby!

So fried chicken and biscuits, this is

all about two things, which is the

texture of the biscuits.

Are they light, fluffy, and the fry on

the chicken? Because it seems so simple.

The technique becomes incredibly

important. And they're iconic.

Everyone loves it.

So, Kevin, this is your go-to, huh?

It's my go-to.

Batter-style fried chicken that's double

fried. Double fried?

That's my signature dish, because that's

what I cook every day.

My reputation's on the line.

I tell people I have the best fried

chicken and biscuits.

I'm here to prove it to everybody, so I

cannot lose. I'm making a Perrini

-inspired fried chicken with some cheddar

-chopped biscuits, a celery, honey sauce,

and pickles to complement my fried

chicken and biscuits.

What kind of spices are you putting on

there? This is just a little Cajun spice

we use. Okay.

The batter has, like, curry powder and

soybean powder that makes all these

unique flavors. That makes it extra

special. Bobby, what's your take on this?

We're gonna make some fried chicken and

biscuits. Classic with a twist.

Fried chicken and biscuits is one of the

world's great dishes, so you can go lots

of different ways here.

I'm making fried chicken with a yellow

Peruvian chili and honey sauce and

buttermilk and black pepper biscuits with

maple syrup, bacon.

So the first thing I do is pour some

buttermilk over it, and I just get it in

the oven so that it steams a little bit.

It just helps the chicken cook evenly

when you fry it.

I'm gonna head in.

Okay. I've got some mischief to make.

Thank you. Coming up on 35 minutes.

Kevin! Yes? What goes into your batter?

A lot of corn starch.

A lot of corn starch.

That gives it the...

The extra crunch.

Wonderful. Well, I'm gonna let you go to

it because I've got somebody to mess up.

I don't hear my beat Bobby chant over

there. Beat Bobby.

Beat Bobby. Robert, I'm really glad to

see you. Good to see you, too.

How are you doing?

I'm good. How are you?

All right. Now, earlier, I noticed when

Robert... I noticed.

If we're gonna hold hands, you gotta come

with me. Stephanie always distracts me.

She wants to hold my hand, but I need

both to cook.

If you're not here to work on us, then

I don't know what we're doing.

Listen, he's making Korean fried chicken.

It sounds great.

Go over there.

Come on! I don't know why I'm clapping,

but it's for Kevin.

Anybody need a pastry chef?

Yeah, I keep distracting them.

I feel like you need...

Carson, get this girl some help.

What is it?

How can I help?

I got four minutes out of it.

Let's go.

No, Bobby, that's hairspray.

I put that in there.

It looks like they're both pivoting

toward their biscuits.

So I've made biscuits many times in my

life. I have this one recipe that I know

by heart. All-purpose flour, baking soda,

baking powder, buttermilk, and butter.

Bobby is obviously struggling chopping

some butter. Watch the fingertips!

Oh, now that's smart, Kevin.

I like the shred of mine.

Yeah, see, Bobby, look at that.

I've never seen butter shredded like that

with a cheese grater.

Yeah, it's an easy way of getting the

butter mixed in, because now Bobby's got

to do the extra work of kneading all of

that in. Biscuits are one of those

things. It's almost like pie dough.

You want to touch it less.

Right. So that way the dough will be

flaky. Okay. We'll see how this works.

I can make some good biscuits, but I

think Kevin is going to be tough.

Go, Bobby. Let's go.

I'm going to use a sheet pan, cutting

into four pieces and stacking them all

together to really make sure the

flakiness of the biscuits are there.

Let's go!

Now it's time for me to start on my

savory honey sauce.

I mixed gochujang, honey, and sambal.

So I want to crank the heat to get some

burnt honey flavor to it.

Bobby is also doing a hot honey sauce.

Right. It's chicken neck and neck.

Chicken neck and neck.

I have some bacon in the oven.

I want to get that nice and crispy.

Bobby, what's the bacon for?

I'm going to put it on a biscuit.

For me, I would rather just have the

biscuit be amazing.

Right. But maybe it'll be delicious.

What do I know?

It probably will be.

Kevin, feeling like a winner?

Winner, winner, chicken dinner.

Oh, yeah! I have all my chicken in the

fry. In about seven, eight minutes, I

want to let it rest for a little bit

before it goes in for the second fry.

Now it's finally time to get to my

pickles. I have my cider vinegar, brown

sugar. I print that to a boil and pour it

over my cucumbers.

Bobby still has to fry his chicken.

Here I go.

Only 17 minutes left.

Hi, Bobby. Hello.

Are you making a slaw?

Yeah. Bobby loves a slaw.

A little carrot, a little cabbage.

It's going to be nice and fresh, and it

will cut some of the heat.

I put the chicken in the blast freezer

because I want it to be cool when I

actually dredge it.

Oh, what's in there?

Some chicken. More chicken?

There's chicken everywhere.

They've got chicken everywhere.

Fried chicken and biscuits all over town.

What is this?

All right, everybody.

You know the drill.

Beat Bobby Clay.

Beat Bobby Clay.

Beat Bobby Clay.

Beat Bobby Clay.

Oh! Ah!

I... Bobby, I'm going to split.

Oh! Oh! Oh!

Look at how...

Oh! Thank you so much.

That got ugly.

Nine minutes left.

The fried chicken goes into a fry for the

second fry. Bravo, my dad.

Thank you. I dredge my chicken into the

buttermilk first, then into the all

-purpose flour, cornstarch, cayenne, and

paprika. And then I go back into the

buttermilk a tiny bit, and then back into

the flour, and just doing that, giving it

those sort of ridges.

Less than five minutes.

I pull the biscuits out.

Almost there, almost there.

Throw it back in for a couple of minutes

to make sure that they are absolutely

perfect. Chicken is out.

They're extra crispy.

Oh, damn, Bobby.

Take it easy on me.

Cabin, that chicken looks amazing.

What are you dusting it with?

Garlic powder, onion powder, cayenne.

My chicken looks really good.

Now I'm going to plate it a little of the

yellow sauce on the bottom of the plate

to hold the chicken down.

Sauce it a little bit.

I put down some slaw on top of the

chicken. I'm putting cucumber pickles

with some honey sauce and a little

ramekin on the side to keep the fried

chicken nice and crispy.

I check the biscuits.

They're nice and golden brown.

Ten seconds. I put down a couple of the

biscuits. I got my biscuits on top of

each other.

Two, one.

Chicken's down, everybody.

Thank you for the opportunity.

Absolutely. Great job.

Kevin's kitchen's beautiful.

It smells great, too.

My chicken and biscuits.

I think it looks good.

I mean, I'd like to eat this for lunch.

I feel great.

I feel like I put it on the line.

I'm here to win.

The owner of No One Restaurants, Jay Lee.

Creator and host of Mamatanya's Kitchen,

Mamatanya. Please try the first plate in

front of you.

The biscuit, that bacon with that sauce

on it almost makes it taste candy.

The chicken is super crunchy, and I love

this sauce. Never had Peruvian yellow

chili sauce paired with fried chicken,

and it just works.

It's great fried chicken.

That said, we've got this crispy chicken

on, like, a watery bed of slaw.

Hmm. The slaw, I would have preferred a

little bit more creaminess to it, but all

in all, I really, really love this dish.

Judges, please try your second dish.

This biscuit is one of the best biscuit

I've had in my life.

It really steals the show.

This biscuit is masterful, and the sauce

is two of my favorite ingredients, honey

and chili. When you bring them together,

you get a resounding e-aw, and we love an

e-aw, okay?

But I would have liked a little more

seasoning on the chicken.

The chicken by itself, I do think it was

a little dry, and the refreshing elements

that you need from a pickle wasn't quite

there with the cucumber.

I think I liked the cucumber better than

you guys. I liked it as a counterbalance

to the richness of the biscuit and the

crunch of the fried chicken.

Thank you, judges.

For now, we're gonna have you take a

vote. I wish I had the time to brine my

chicken. I don't think we would have had

an issue with dryness, but they thought

it was one of the best biscuits they've

ever had, so I think I have a great

chance of winning tonight.

Thank you.

And the winner is...

Chef Bobby Flay.

Chef Bobby's dish just really had that

sauce that we were looking for.

Bobby's fried chicken, it's definitely

giving me church lady with the arm flap

who made it, so we really just had to go

with Chef Bobby.

Thank you both.

Thank you, Chef.

Fell short today, but thank you, guys.

Competing against Bobby.

After looking up to him, my whole life

was awesome.

I don't know what I need to do next.

I stole an entire four minutes of your

time talking about your feelings.

It just didn't work.

I even did a split.

You did the splits.

A non-stretchable wall.

Sometimes you have to risk it.