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?

-Ooh. -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.

It's do or die, Bobby.

[Bobby] Two people that know me well will decide who's got

the skills to beat me. -Yeah!

[Bobby] Round two, I go head to head with the winning contender.

Let's go!

[Bobby] It's their turn to surprise me with their signature dish.

-What? -Ah!

Don't try this at home.

I know you didn't it, Bobby!

[Bobby] Bottom line...

You're gonna run out of time!

...everyone's out to beat me.

[snap]

-You guys ready for a great show? -[cheering]

My co-hosts tonight have one thing in common.

They're ready to get in my face and put me in my place.

Please welcome Chef Antonia Lofaso

and the hilarious Tiffany Haddish!

[audience cheering]

Done! Done, done, done, done!

OK, I can't believe you're here.

Honestly, you are the person I've always wanted to get here.

Always. -Really?

-And when -- -If you wanna date me, you could have just slid

in my DMs. Don't be jealous.

He's trying to holler. -[Bobby cackles]

Yes, I am!

Listen, I've been a fan of yours for so long.

And then you got this new show on Peacock.

Yeah, it's me and my best friends.

And we taking basically our own girl's trip.

It's called "Tiffany Haddish Goes Off."

Is it scripted or is it unscripted?

It is unscripted.

-[Bobby] Oh my god, I love this. -It's reality.

If you have another season, I'll have you guys over

to my house. -Oh, over to y'all's?

-[Bobby] Yeah. -What if we just did a "Tiffany Haddish Goes Off with Bobby"?

OK, I -- ooh.

Do you like to eat?

I love to eat and I love to cook.

Oh really? What do you like to cook?

-Food. -[all cackle]

But I love making, like, chicken and dumplings.

My spaghettis is off the chain. My beef stew's off the chain.

My lentil beans, you will fall in love.

My brisket.

Keep going, keep going, keep going.

My brisket will make you be

like, "Ooh wee, you my queen."

-Antonia, what are you up to? -I don't wanna talk about me.

Girl, you wanna be my maid of honor?

Yes, yes.

Oh, no, we're not getting married.

I don't wanna get married either.

I just wanna have the ceremony, but we're gonna

just do a trust and power of attorney.

-Perfect. -[audience laughing]

You locked me up already.

And we have to buy one piece of property together.

You don't even have to give me a ring.

Am I moving in?

No, you're gonna live next door.

-Would you keep your name? -Look, I'll be Haddish Flay.

-He could also be Haddish Flay. -I like it.

Bobby Haddish Flay.

But we don't gotta change our names.

because we're not gonna legally get married.

-We're going to do a trust. -Trust.

[together] Power of attorney.

So we got each other back.

I got it. I got it.

I don't have any words

for this whole experience that I've just --

-Congratulations. -We're together.

I know. Congratulations.

I can say that I was here for it.

Yeah, you were here for it. Stop looking at him.

[laughing]

-I got your back, baby. -Thank you.

-I'm ready. -I like that.

He ready.

Just so we're clear, we know what

the assignment is today. -OK.

OK, we're bringing all the sass.

We're here to take you down.

Our first contender blends modern American cuisine

with global flavors. -Mm!

Please welcome Chef Talia Trovato.

[Tiffany] Yeah! Talia!

[upbeat music playing]

She let you know what's up.

Our next contender is stirring things up

with her Latin and modern American cooking.

Tonight, she has two obstacles to overcome.

First, she has to defeat her wife.

Then she has to defeat you.

Please welcome Talia's better half, Chef Hedy Trovato.

[upbeat music playing]

♪ We'll never be here again ♪

♪ I'll level you for the judge ♪

♪ What is going on tonight? ♪

Oh, oh, oh.

-What is going on here? -You can't compete with that.

You can't compete with that.

They've been practicing that for weeks, y'all.

Good evening, chefs. Hedy, Talia, what's going on?

-How are you, Chef? -What's your goal tonight?

-Well, our goal... -Yeah?

...is to make this The Trovato house tonight and take you down.

Oh, really?

Well, you do understand that before you get to me,

you must go through each other, right?

Gotta do what we gotta do, right?

Yeah!

I'm gonna give you an ingredient of my choice,

and you must make that ingredient the star

of your dish. And that ingredient is...

dried ancho chiles.

[audience] Ooh.

She brings the spice, so I'm gonna have

to really turn it up tonight.

[Bobby] All right, guys, 20 minutes on the clock.

It's all about the ancho chiles.

-Don't forget to bring the heat. -[bell rings]

Ancho chili.

Ancho chili is a dried red chili.

It's not really the center-of-the-plate kind of ingredient,

so you really have to make something creative so it stands

out but also makes sense for the dish.

Personally, me, what I would do,

I love a good, sweet, spicy treat.

Actually, ancho chilies and chocolate go really

well together. -Really well.

Is that what our wedding cake gonna have in it?

-Ancho ch -- -Yeah.

It's gonna be a chocolate ancho chili wedding cake.

First thing I'm gonna do is hydrate the ancho peppers

with a little bit of chicken stock for making a chicken mole

over a polenta.

Bobby's giving a Latina a dry pepper?

Are you kidding me?

I spent over a decade at Disney's Grand Floridian.

That's where I learned to hone my culinary skills.

In 2019, I met Talia at Disney.

I mean, I fell in love right away.

We are married, we are co-parenting,

and we own a restaurant together.

At Coppia, we serve modern American cuisine influenced

from my Venezuelan heritage.

I know that Talia is an incredible chef,

but tonight is my night.

-Hedy, you nervous? -Oh, a little bit.

Out of the gate, I know Hedy's happy with this ingredient,

but I am taking this way on the other side.

I'm making a crispy shrimp wonton

with an ancho chili sauce.

Did you know that these two competed on "Chopped" together?

-Oh, no, I didn't know that. -[Tiffany] Yeah, yeah, yeah.

I went to college for pre-med, but after my mom was diagnosed

with cancer, I started cooking for her, and realized

that the kitchen was where I was supposed to be.

In 2019, I got the opportunity to work at Walt Disney World.

That's where I met my wife.

Together, we were pretty unstoppable.

We competed on "Chopped" as a couple and won.

Hedy and I are so competitive. I'm not going home a loser.

16 minutes and 20 seconds, you guys.

What are you making in here?

So we're gonna do a shrimp wonton.

Ooh, a shrimp wonton. I love that.

We're gonna make that ancho into a really nice sauce.

Since ancho chiles are bitter,

I think honey will really brighten it up.

Hedy, who do you have in the audience?

So, our daughter, Alice, is right up here.

[audience clapping]

-What are you making? -Uh, mole.

-[Antonia] Mm-hmm. -[Hedy] With, uh, chicken and --

-OK, keep going, keep going. -Yes.

Putting some Mexican chocolate in there.

-OK, get those chickens on. -Absolutely.

OK. Good luck, chefs.

Hedy is doing a roasted chicken breast,

and then doing a mole.

I can smell the spices in the air already.

Mm-hmm.

[Tiffany] As fast as they got this meal together is how fast

it takes me to get ready for a date.

All right, I like that.

[Hedy] Mole typically takes hours and hours.

There might not be enough time

for all these flavors to develop.

Well, I'm gonna check on Talia.

[Bobby] All right, cool.

-[audience cheering] -Ah!

[Tiffany] Real talk, who's the better cook in the house?

-Hedy's great. -[Tiffany] She is?

Yeah, I'm gonna have to pull all the stops.

I love it.

[mixer whirring]

Hey, Hedy.

Now, what are you making? -I'm making a mole.

Doesn't mole take, like, hours?

[Hedy] It can, but I've done a few quick moles in my life.

It really highlights this pepper, so that's why

-I went that route. I like what it does. -OK.

-Is that grits? -This is a polenta, yes.

-Alice, who's the better cook? -Both.

-Both are good? -Do you cook too?

-Sometimes with them. -OK, cool, cool, cool.

She's very good.

Give it up for Talia, Hedy, and Alice.

All right, I found out some things.

-What's going on? -They make they daughter cook.

[all laugh]

[Talia] I ladle on that dried ancho sauce.

I place two crispy wontons.

[Antonia] Two minutes, chef.

The polenta goes down first, the chicken on top.

I'm checking on the sauce. It's beautiful.

I am relieved.

Can't believe she got it done.

Ten, nine, eight, seven,

six, five, four,

three, two, one.

[bell rings]

Whoo! Whoo, whoo, whoo!

Can't wait to get a relationship like that, Bobby.

[Antonia] To see who moves forward, it's all gonna come down

to who did the best with the ancho chili.

One of them is gonna try to beat my man.

It's OK. I still got your back, Bobby.

[Bobby & audience laugh]

Chef Talia, what did you make?

Tonight, I have a crispy shrimp wonton

with an ancho chili sauce.

-This expensive, I'm taking it back. -I've been there,

I've been there. -"I'm taking it back."

Unless you're buying it for me, Bobby.

Done.

It's perfectly seasoned, and the pure flavor

of that mild heat that comes from the ancho is brilliant.

I don't love that it's as sweet as it is.

The addition of the honey wasn't needed.

I wanted more kick, like some jalapenos in there.

Hi-yah!

Next time, next time.

Chef Hedy, what did you make?

I made a chicken mole over polenta.

Hedy, I think you did a brilliant job.

The use of ancho, which is so traditional in mole, which is

so hard to do in 20 minutes, really comes through.

I don't love the polenta grits.

I love the polenta grits, OK?

As soon as I took a bite, I was like, "Grandma?"

[Talia] Feeling great, but only my wife could make a mole

in 20 minutes.

OK, the chef moving forward to win tonight is...

Chef Hedy.

[audience cheering]

[indistinct speaking]

I wish it could have been me,

but she's gonna beat Bobby Flay.

How do you feel about the fact that your wife left?

A little heartbroken, but I'm here to get to you.

OK.

You want her to come back and be on your team?

-That would be great. -Get her back.

-Oh you think you can handle two? -[all cheering]

Two against one?!

You sure you don't need me to help you, baby?

-I do, but not in the kitchen. -[yelling] OK!

-Talia, come back! -What?

Come on. What's going on?

[Bobby] If they win, I want them to share that family glory.

But they have to win.

What are we cooking tonight?

What's your signature dish?

-Steak arepas. -Arepas?

Oh, OK.

-[audience] Ooh! -Oh-ooh!

I have to do well if I'm gonna impress my new lady.

Well, for this round, Antonia and I will not

be the judges.

Three experts are going to pick the winner

in a blind taste test.

You have 45 minutes and your time starts now!

Do you like that he turned around

and did a little like -- he did that for you.

[indistinct] -- he made his booty shake a little.

[Talia] Ready?

He did a major mistake by putting us together.

We are an excellent team. We got this.

Arepas traditionally come from South America, Venezuela.

They're like handheld sandwiches

made with corn flour.

Yeah, you stuff them full of good stuff -- steak...

...cheese, chilies, like, you know, some kind

of like crema, sauces.

-Anything. -Anything.

I've made them probably a dozen times.

So my strategy is to make arepas with spice-crusted

filet mignon, avocado relish, and an aji amarillo mayonnaise.

This is, kind of, like, my go-to flavors.

The first thing I'm getting started on is my sofrito.

Onions, garlic, pepper.

It's gonna go in the beans, and it's also gonna serve

as a marinade for the skirt steak.

I'll get the beans on right now.

My signature dish is a steak arepa with avocado,

mozzarella, black beans, and a coleslaw.

Venezuelan cuisine, it's so beautiful and colorful.

This is one of my daughter's favorite foods.

Don't forget about me. I married her for these arepas.

-Hedy! -Yes?

Why did you choose this dish to beat Bobby?

It's just delicious. It's home cooking.

That's what I'm talking about. Bring up the memories, Hedy!

-That's right, the memories. -Bring up the memories!

Chefs, 35 minutes.

OK, so this is the black beans.

Yeah.

-Mmm. -[Talia] Perfect, perfect.

So good. Have you had this before?

-Yes. -And?

-It's amazing. -[Antonia] It's amazing.

That's all you need to know, Bobby.

-It's amazing, OK? -I got you.

What's wrong with you? Do you need to sneeze?

-What's wrong? -No.

-What's wrong? -I'm just cutting some onions.

He's having an allergic reaction to something.

-To the onions? -Come over here and help him.

OK, I got it. You ain't got to tell me twice.

I'm always helping my man.

-Do you need my help? -No, I'm good.

-You got this, you sure? -Yeah, for sure.

What's going on over there? What's happening?

Get in here. Get in here.

So, you know, I've seen Bobby in the streets.

In person, he looks so good. -Really?

Yes! Also, he smell good, too.

[Antonia] You got him. He's red now.

He's red now. Look at him.

He's red now.

I also noticed that he don't wear socks.

But I know once we in a relationship,

I'm gonna fix that for him.

Not that I'm gonna get him socks.

Mnh-mnh. I'm not gonna do that.

I'm gonna put panty liners in all his shoes.

Keep his feet nice and fresh.

[audience cheers and cackles]

It's a new world here at "Beat Bobby Flay."

I feel like Hedy's arepas is gonna bring back memories.

-How's it going? -Great.

We're working on everything together as a team.

That's how we work best.

[Bobby] I start on my arepa dough with some water, salt, cornmeal.

I let it rest for about 15 minutes.

Let the dough take a nap while you get

the filling all together.

[Bobby] Dough is resting. I make a spice rub for my steak.

I have paprika, smoked paprika, coriander.

Bobby, I like the way you cutting that meat, baby.

Hedy, what kind of meat are you using?

I'm using skirt steak.

I'm gonna let that marinade and that sofrito

so it caramelizes on the grill.

Hey, Bobby, how do you like arepas?

I like them -- I don't make them very often, but --

My dough is done resting.

I form them into patties.

Put them in a cast iron pan with some oil.

So it looks like right now Hedy is frying those arepas.

So it's gonna be perfectly crunchy, golden on the outside.

-Fire! -I know.

[Bobby] They're getting nice and crusty on the outside.

They're cooking through nice and slowly.

I'm gonna put them in the oven, let them finish.

[Talia] I'm pulling the arepas out of the fryer,

and they look beautiful.

[Hedy] I'm gonna get started on the avocado crema.

Hedy, is there anything spicy in your dish?

The beans that we're bringing, the avocado sauce has

a little bit of hot sauce in it.

Not to mention the girl making it.

-[laughing] -[audience] Whoo!

[Bobby] Thinking about this cornmeal cake.

I mean, it's pretty dense.

It needs a lot of flavor to get through it.

Fresno chili hot sauce, aji amarillo mayonnaise,

some jalapenos in the avocado relish

to kinda really punch it up.

So I cook my steak by searing it with the spice rub.

-I like mine well done. -[Bobby] OK, you got it.

-You OK over there, Bobby? -[Bobby] I'm getting there.

You got this, boo.

I mean, I get that, like, I'm not Tiffany, but --

You're so romantic.

-It's good, right? -It's really good.

This arepa is on the thicker side

because it has a lot to hold up.

Mozzarella, the beans are gonna add richness.

Avocado crema is gonna give creaminess.

The slaw is gonna add crunch.

It's gonna add a nice zing, a nice acidity.

You're gonna build on the whole thing?

[Talia] I don't need steak. He did steak.

[Hedy] Oh, wow.

What, did he give you a plate of meat over there?

It's an arepa contest. -Oh, my god.

-Please, ladies. -I know that's right.

-Stop it! Stop it! -I know that's right.

[Talia] Let's go!

I mean...

Mm-hm-hm.

I'm gonna tell you right now, Bobby in trouble.

Bobby, there is a rescue truck coming for you, sir.

[Bobby] Why?

[Antonia] Because these arepas, they're making me

rethink my life.

All right.

I can't stop eating this, but the other part is,

like, Bobby's is, like, spicy.

-[Tiffany] You got the spice. -[Antonia] You got spice.

[Hedy] With the steaks, I wanna make sure they have a nice char

all around them.

Three minutes left.

[Bobby] I'm assembling these little stacks.

So I have the spice-crusted steak, and I put

some Fresno hot sauce on it, some avocado.

So your little filets are gonna be just, like, a hunk

of filet inside your arepa? -[Bobby] Yeah.

Ooh.

Some of the cotija cheese, some of the shallots.

I open the arepa.

I slather them with the aji amarillo mayonnaise

on both sides, and then I put the steak stack inside of it.

I think they look beautiful.

The building and the layering is so important.

[Hedy] They look beautiful?

Of course, they do. She makes the best.

[Tiffany] Ten seconds!

Ten, nine, eight, seven,

six, five, four,

three, two, one! -[audience cheering]

-Good job. -[Talia] Thank you so much.

I think this is gonna be the winner.

Yeah!

[Antonia] Hedy and Talia, I just wanna give you a huge congratulations.

Beautiful arepas.

I'd like to introduce you to our judges.

First up, the queen of soul food, Melba Wilson.

Chef and restaurateur, Franco Noriega.

Chef and culinary consultant, Adriana Urbina.

Judges, the challenge was steak arepas.

Please try the first one in front of you.

Melba, what do you think?

The steak really, really cooked wonderfully,

and those black beans had me smacking.

However, the dough was very, very thick for me.

Franco?

I think it was very well balanced between the avocado

crema, of course the creaminess of the cheese and the beans,

but overall it felt like a little bit doughy.

Adriana.

I felt like I was in Venezuela,

eating like a real street arepa.

The downside, it was like too much in one arepa,

in terms of like creaminess.

But as a whole, I liked it.

OK, thank you, judges.

If you could switch your plates.

-Franco. -I love the presentation.

I love the sauces on top of the plate.

I love also the fact that it's a thin arepa.

It goes crispy and great.

but I think it was a big piece of steak,

so it made it a little bit difficult to eat.

What them pretty teeth you got?

Adriana, what do you think?

It didn't bother me, the big piece of meat,

because it's very tender and it's very well cooked,

but I feel like there are too many elements

that are spicy.

You lose the other flavors a little bit.

[Antonia] OK, judges, thank you so much for your comments.

I could pass these to you and start the vote.

Size might be a preference on this round,

but I think that's the only worry.

I know we nailed everything else.

Everything in there was packed full of flavor,

so at this point, it's really a preference thing.

Well, the judges have voted, and we have our winner.

And the winner is...

Bobby Flay!

[Bobby] Thanks, guys. Thank you.

Thanks for being here.

Both of these arepas were extremely delicious.

However, the ratio of arepa,

the bread itself to all of the other elements

really appealed to me a lot more.

Thank you.

[Talia] Bobby Flay won.

Thank you, Bobby, because you gave us the chance

to do this together,

and that was very special for us.

Anytime you want to rematch, you give us a call.

My arepas turned out to be great,

so I'm taking Tiffany on a date.

She ready!

[audience cheering]