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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.

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.

Okay, everybody, you ready to do this

tonight? Yeah! Here are two guests to

make you laugh and me cry.

It's good. Great.

Food Network's Michael Simon and comedian

Matt and Matthews.

Here we are.

Michael Simon!

Yay! You're dying to get on my Instagram

feed, aren't you?

I know. I must go to your site like 40

times a day.

Wow. You make me laugh.

How much for the star of almond butter?

$1,000. Taking it.

Hey, Kristen Stewart, what's your

favorite ice cream flavor?

Um, I don't know.

The impressions that you do, what's the

woman from White Lotus?

Jennifer Coolidge. Jennifer Coolidge.

Is that her voice or your voice?

Yeah, no, it's mine.

That's amazing! Yeah, thank you so much!

I'm so excited to eat food!

Have soup and apples!

That's amazing. Thank you.

I'm so glad you're here because Michael

Simon thinks he's funny, but he's not.

No, you're trying to be funny.

I am funny.

What's your best Bobby impression?

He can't do it.

He can't do it.

I can't do it.

I'll have one by the end of the day.

You will? Yeah.

Alright, let's bring out some chefs and

get cooking.

Our first contender has been serving farm

table food for over 20 years.

From Cambridge, Massachusetts, Jeff Aaron

Miller! This

New England native beat you on the

chopped beat Bobby Flay tournament.

Oh. Come on out, Stephen Coe!

Come on out.

Aaron, Stephen, how are you guys doing?

It's great. Nice to see you again, chef.

I figured I'd take you out on your turn.

This time. I like it.

Welcome back. So here's the way it's

going to work.

I'm going to put 20 minutes on the clock.

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...

Napa cabbage! Awesome.

I'm very excited to see napa cabbage.

You can cook it, you can serve it raw,

it's a universal ingredient.

Alright, 20 minutes on the clock.

Don't take a nappa on this cabbage.

Alright, so napa cabbage.

Do you eat cabbage?

No. Do you like brussel sprouts?

Yeah. You know they're just little

cabbethers. Cut them in half.

Then I love cabbage.

You love it.

Could you make a slaw with this?

Yeah. You also think Asian flavors, so

you could definitely do like a stir fry.

Or you could do like a kimchi, but

obviously it's not fermented.

Yeah. It's definitely important to me to

use the nappa cabbage in different ways.

So I'm making a mytah heat and nappa

cabbage spring roll.

Pickled nappa cabbage and napa chopped

dipping sauce. I'm going to start by

sauteing my mushrooms and my nappa

cabbage. And sesame oil to perfume the

mushrooms and the cabbage.

Do you remember when Steven beat you on

chopped? Yes. He challenged me to lobster

ravioli. Dang. My competition experience

definitely helps me.

I'm in the zone.

Born and raised in the Salshawar,

Massachusetts. Born to Colorado School,

Rhode Island. I've cooked for this.

Thank God. I believe my proudest culinary

moment was taking out Bobby in the

chopper. Chef Bobby.

You've been chopped.

Congratulations, dude. That was a big

day. Beatin' Bobby twice would prove that

it's time for him to step down and they

need a new king of the ring.

Napa cabbage tends to be used in Asian

cuisine. I'm hoping to go in a different

flavor direction with a Middle Eastern

cabbage roll stuffed with sauteed

cabbage, leeks, mushrooms, quinoa, and

tahini sauce. All right, I'm going to go

check in on these guys.

I'll be right back.

Oh. He's leaving you.

He's leaving me alone.

So where are you from?

Hey, chef. How are you?

Getting better every minute.

That's good. I saw you put some leeks in

there. Yeah, yeah.

So I'm going to do a cabbage roll with a

tahini sauce. Oh, nice.

You should be very comfortable with

vegetables. Absolutely. Plant-based

cooking is a big focus of what we do at

my restaurants. Right.

So hopefully I can work my way around a

head of cabbage.

I grew

up in the Blue Ridge Mountains of

Virginia. I was always drawn to the

kitchen. After culinary school, I went on

to work for Dan Barber at Blue Hill.

I gained an appreciation for farm-to

-table cooking.

Today, I am the chef and owner of Urban

Hearth in Cambridge, Massachusetts.

Our menu is sourced from farms and

fisheries right in New England.

I'm here because I've been honing my

skills all these years, and I deserve to

win. Stephen, how are you?

It's Robin. Where are you going with

this? Cabbage spring roll, kimchi.

I love that idea.

I don't have enough time to make real

kimchi, so I'm making like a spicy,

pickled cabbage slaw.

Add bell pepper, bread onion, a little

bit of sugar, some vinegar.

I'm adding sriracha for some heat, and

I'll balance out that sweet saltiness.

13 and a half minutes, guys.

Stephen's doing a spring roll.

It's not a bad idea.

Going Asian is obviously a smart way to

go, but I like seeing the tahini just

because I love those Middle Eastern

flavors. This sort of cabbage roll is

traditionally made with a grain.

Quinoa will cook quickly, but still have

a nice bite to it.

Then I want to add the cabbage into the

filling with cinnamon, coriander, and

cumin. Warm spices that you would see in

Middle Eastern cuisine.

I run over to the pantry and grab the

wrapper. Drop a little egg wash around

the corners, put in my taiki mushrooms,

the cabbage, cilantro.

Normally, I would cool down the veg

before the wrapper, so there is a chance

that when I throw in the frat, they could

blow up.

Nine minutes, guys.

All right, Erin.

What are those, brazil nuts?

Hazelnuts. Hazelnuts give us a little bit

more texture. Are you worried about

Stephen over there?

My biggest competitor is always myself.

My biggest competitor is myself as well.

She always beats me.

I know.

Stephen. What are you making?

A knockchum. Knockchum.

Knockchum is a Vietnamese dipping sauce

made of sugar, rice wine, vinegar, mirin,

fish sauce, Thai basil, mint.

How good did it feel beating Bobby that

first time? Good.

It was a good thread.

You think you're going to do it again?

Yes, I am.

Ooh, he's confident.

Cock your confidence.

His fine line.

Yes. Coming up on four minutes.

I'm taking my sprinkles out of the frile,

and they held together.

I'm going to put the slaw on the plate.

I'm going to fill the sauce, cut the

sprinkles, ends off with them on the

plate. Go over and grab some peanuts and

put them on top.

Awesome. We have two minutes, guys.

I'm still hopeful that I can make my

tahini sauce, but right now I just need

to get my cabbage rolls assembled.

I've transferred the quinoa into the

saute pan. Add a little golden raisins.

She's not going to get done.

Looks like she just started.

You guys got 60 seconds to go.

Lay out the cabbage leaves and get the

stuffing in there.

Go, Erin. Go, Erin.

Nine. I opened up the tahini.

I'm hoping for a hail Mary, but I just

don't have time.

Three, two, one.

Happy new year.

This dish is not my best work.

Good job, Dad.

I hope he's drowned that dish in so much

soy sauce that you can't taste the

cabbage. Well,

chefs, believe it or not, this is one of

my first times having cabbage.

Chef Steven, tell us about your dish.

I'm in a mytaki and napa spring roll,

pickled cabbage and enough chum.

I immediately got excited because there's

a couple different techniques of using

the cabbage. The spring roll is good

mushroom flavor. I can taste the cabbage.

The slaw is very bright and has some

great texture to it.

The dipping sauce touched heavy on

sesame, but overall I think a very

successful dish. I like this.

I love the crunch.

There's a lot of mushroom, but I'm not

mad at that.

The slaw had a little bit of a kick, but

I'm a fan.

If this is cabbage, I'm down.

Erin, what did you make?

Napa cabbage roll stuffed with more

cabbage, oyster mushrooms, hazelnuts and

quinoa. These are flavors that I really

love, like the golden raisins, dill and

quinoa, but the dish lacks a little bit

of seasoning and tahini.

I don't think that made it on here.

Yeah, the time really did me in.

Yeah, I love quinoa, the golden raisins

and the hazelnuts.

I was excited for the tahini.

I'm sorry. It's okay.

Just give us a moment.

I'm honestly not feeling confident.

I know what it needed to be and I know

where it falls short.

The chef moving forward is...

Steven. You

know, sometimes these things just don't

come together. It's part of the creative

process and the creative process is

sometimes messy. Steven, I feel you just

gave us a more complete dish.

Chef, you and I have been in the same

kitchen before. You beat me lobster

ravioli, wasn't it?

What's your signature dish?

My signature dish is lobster bisque.

Oh. Oh, he's staying on the lobster.

45 minutes on the clock.

Let's beat Bobby.

Are you familiar with lobster bisque?

Uh... It's basically like a cream of

lobster soup. They take the shells of the

lobster to make stock.

The tomato paste typically removes cream,

often garnished with big chunks of

lobster. I'm excited.

Classic lobster bisque is too simple.

So I have to bring crazy flavor profiles

that Bobby might not think would be

coming out of.

I'm making a Vietnamese style lobster

bisque with tempura lobster, crispy sea

beans and yuzu gremulata.

First, I'm going to drop the claws in the

water, skewer the tails that keep the

tail straight, drop those in the water.

Then I'm going to focus it on my stock.

I start sweating the shells to caramelize

them. I add a lemongrass adds a floral

note, ginger, garlic, shallots, carrot,

celery, shrimp paste and vermouth.

Well, Steve is moving a lot quicker than

Bobby. Steve had beat me on a chop.

I'd like to tie up the score.

So I'm going to do a Southwest American

version with smoked chiles and some fresh

masa croutons. I need to get my lobsters

cooked first. I want to heat up some

lobster stock. So I'll take some onions,

some garlic. I'm going to add some tomato

paste. Bobby, did you put sherry in there

or was that like mezcal?

No, it was tequila and mezcal.

Whoa. Am I going to get wasted from the

bisque? It's going to be hammered.

Usually this would have sherry in it, but

I'm using tequila and mezcal instead.

That's going to give it a smoky flavor.

Then I'm going to add some flour and some

of my warm reduced stock.

I'm also eating up some heavy cream.

I'm trying to multitask here.

Steven is icing the lobster's body parts.

It's shocking it, so it stops the

cooking. Once it's overcooked, it gets

very rubbery and tough.

I have to make sure it's a cook-a

-lopster. It's on point, so I undercook a

little bit because it's going to cook a

little bit more when you fry them.

35 minutes on the clock, guys.

How are you doing, Steven?

Good. Nice to roll him as you're going

there. So you're kind of going a little

Asian. Yeah, Vietnamese.

We're going to cook it down with coconut

milk, curry lime, and then cream it.

All right, mixing it up.

Yeah, this curry cream is going to be my

base. I add red curry paste to the

coconut milk, just with heavy cream and

lime juice. Those are the prime flavors

of a Thai Vietnamese dish.

What's up, buddy?

What's happening? You didn't, like, sweat

out the shells if they get some of that,

like, deeper lobster flavor?

That lobster's stuck.

Oh, you're cheating.

Steven's over there sweating shells.

Let him sweat it out.

What do you have, turmeric and cumin?

Congratulations. You look great.

Oh, he does look good.

Bobby, you're cream-poiled over.

I'm reducing it.

Oh, chipotle and adobo.

Is this the first time you've ever used

chipotle and adobo?

First ever. All right, Steven.

So Bobby's got a lot of those

southwestern flavors, so do not be shy

with the flavor.

Does that cuisine still exist?

Oh! Wow. Steven is like, he's got this

whole thing won.

He's very confident.

He's got this thing wrapped up, but I'm

not going down on another fight.

Let's see what you got.

27 minutes. That's it.

Neither of these guys are making

traditional biscuits. Steven is going

with some of those Asian flavors,

lemongrass, coconut milk, curry.

Mmm. Bobby or southwestern, southwestern

cuisine is what made Bobby Flay Bobby

Flay. It's going to be interesting.

Oh, mergus.

Well, my biscuit's going restaurant on my

master crouton. I have some masa harina

mixed with some warm water.

I add some cumin, turmeric for color, and

then I'm going to punch them out in the

tortilla press. But I'm not making

tortillas. I am making totopos.

These have an airy, crispy texture to

them. When people have lobster bisque,

they usually want a crunchy element.

I'm going to do it in a couple of

different ways. Crispy sea beans in fried

lobster. I'm mixing soda water, rice

flour to make my tempura.

Then add sea beans, which are a type of

seaweed. They're filled with salt water,

and when you fry them, they pop, almost

like you're eating an oyster.

Next, I'm going to break down the claws,

jump them into tempura, turn them into

fries, cut the tails into little coins.

Steve's got a lot of different textures

and garnishes in there.

Temporal lobster, poached sea beans, and

the antenna. The more things you put on,

the more things they could critique.

Is that the whisker?

Steven, are all your garnishes edible?

Yes, you can eat the antenna.

It's like fried spaghetti.

My stock is where I want it to be, so I'm

going to strain it.

And I'm going to add a little of my

lobster stock to the coconut cream.

It's creating a lobster bisque concept.

Coming up on 11 minutes!

I'm going to blend the bisque, and I'm

going to strain it out.

I'm also adding some honey and then some

heavy cream. I put the lobster into the

bisque, add some chives, add some

cilantro, some lime juice.

Perfect. Do you know how to take a photo?

You're just going to push that button?

Yeah, I got it.

This is my show now.

I'm Bobby Flay.

Everyone's out to get me.

Bring it on.

Do I do that with my arms?

I don't know.

I think so.

Totally. I'm Bobby Flay.

I'm Bobby Flay.

I'm making some soup.

So what do you got there, Hefe?

This is for you.

What? What?

Wow. That's very good.

It's very good.

Is it too spicy?

Actually, it's not that.

Yeah, because I put some cream in it.

It's balance. Should it be a little

thicker? I mean, I don't think so, but...

Okay. Stephen, okay, so you got raw

lobster, crispy lobster, sea beans.

Very nice. Who thinks he can win tonight?

We're going to be undefeated against

Bobby. We should team up.

Batman and Robin.

He can be my Robin.

Oh! Under six minutes, guys.

Bring it on!

Time for me to get started on my Yuzu

chimichurri. Yuzu is a Japanese citrus

similar to a lemon, but has a floral note

of a lime.

Fresh herbs, agave nectar, olive oil, and

just bringing it together.

We have two minutes left.

I spoon it best into the bowl, chop up

the masakrutons, put those on top, a

little lime zest.

That's it. I'm going to get to building

my plate. So I'm going to stower, put in

a pre-sliced lobster tail, pour over the

coconut cream, put the tempura, lobster

on top of that, then the sea beans.

Ten, nine, eight.

Stab it with a fried tentacle.

And drizzle the Yuzu gremulata.

Three, two, one.

Yeah! I feel it.

I feel it.

Looking at this dish, I'm proud that I

was able to use every element of the

lobsters. It shows skill.

It looks good.

I feel good.

Be scared.

All right, guys.

So, nice challenge was lobster bisque.

And now we'd like to introduce you to

your judges. Executive chef and partner

of Crave Fish Bar, Todd Midgang.

The director of NYU Food Lab, Lordess

Castro. Chef owner of Ed's Lobster Bar,

Ed McFarland.

Judges, please try the first lobster

bisque in front of you.

I love the tempura lobster and the sea

beans on top.

They gave a nice texture to the dish.

The consistency of the cream was very

good. For me, though, the Yuzu and the

curry cream kind of lost the lobster

flavor. I love the balance of flavor.

And in particular, the citrus.

So, the Yuzu with the lobster.

The sauce is a little heavy-handed on the

cream. But I think it's a wonderful dish.

I love the presentation.

The lobster was perfectly cooked.

The tempura was nice and crispy.

Just found it to be a tad salty.

All right, thank you, judges.

You can switch plates.

I really like the texture of the soup.

It's a little thinner than a traditional

bisque. And the mezcal flavor is

fantastic. The lobster, though, seems to

be a little tough.

So, I thought this dish was really well

-composed. The mezcal was a really nice

touch with some smokiness, because the

flavors were quite right.

The croutons were nice texturally.

It was a little under-seasoned for me.

But overall, I like the flavor of this

dish as well.

I really like the smokiness of the mezcal

with the spiciness of it.

The heat level was right on for me.

The masacrutons, they had a nice earthy

flavor. But I found the lobster to be

slightly overcooked.

So, it sounds like this is going to be a

close one tonight, but I need you to

vote. The one thing going through my mind

is the judge might like Bobby's better

mind, maybe because of the mezcal.

I think it's going to come down to the

cook of the lobster.

And the winner is...

Chef Steven! APPLAUSE Good job, dude.

Good job.

I just beat Bobby play.

I am feeling on top of the world.

I don't think there's anybody out there

that can say they beat Bobby play twice.

This is amazing.

I thought the texture better represented

the bis, and the lobster was perfectly

cooked. Thank you.

I think that makes it Steven to play

zero. Try again.

I'll be his wingman.

We beat Bobby play because of the walk.

This is how we beat him.

Once we got this in his head, he went all

off. We're walking down easy street play.

I'm s***.