**The Great Food Frenzy**

In the world of competitive cooking, creativity and skill are put to the test as chefs face off against each other in a battle for culinary supremacy. In this particular episode, we witnessed a display of artistic flair, technical expertise, and sheer determination from our contestants. Among them was Bobby Flay, a seasoned chef known for his bold flavors and presentation.

**Bobby's Bangers and Mash**

As the competition heated up, Bobby took to the plate with his signature dish: bangers and mash. The star of the show was the venison sausage, which he had carefully crafted to showcase its rich, gamey flavor. Accompanied by a side of parsnips, which he had lovingly roasted to bring out their natural sweetness, this dish seemed like a winner from the start.

However, things took a turn for the worse when Bobby realized that his air bubbles were causing the fat to separate from the meat, resulting in a less-than-desirable texture. Panicked and running out of time, he hastily finished off the dish, hoping against hope that it would still impress the judges.

**Brian's Botched Bangers**

Meanwhile, Brian, another contestant, was struggling to keep up with the pace. Despite his best efforts, he found himself flailing around the kitchen, trying to juggle multiple components and finish his dish before the clock ran out. His Irish-inspired bangers and mash seemed like a good idea on paper, but in execution, it fell flat.

"I thought I had more time," Brian lamented, as he surveyed the chaos of his kitchen. "I didn't have enough fat in there, and now my whole dish is compromised." Despite his frustration, Brian refused to give up, and his pluck was admirable.

**The Judges' Verdict**

As the judges made their way around the tables, they were treated to a feast for the senses. Ed Lavine, founder of Serious Eats.com, praised Bobby's bangers and mash for its bold flavors and expert technique. "I love the sear on this dish," he said. "The fat-to-meat ratio is spot-on, and that crispy texture adds a delightful crunch."

Madison Cowen, chef and entrepreneur, was equally impressed with Bobby's presentation skills. "This dish has it all – flavor, texture, and visual appeal," she raved. However, she noted that the spice level might be off-putting for some palates.

Neils Noren, vice president of operations for Marcus Samson Group, took a different approach to his assessment. He commended Bobby's use of coffee sauce as a creative flourish, but criticized its overpowering flavor profile. "I think it would work better in smaller doses," he said.

Finally, Ed Lavine weighed in with his own verdict: "For me, the winner is Bobby Flay. This dish had less of the experience – that extra oomph – but I think that's what made it truly special."

The other judges concurred, and Bobby was declared the winner of this episode. As he accepted the accolades, it was clear that his bold flavors and artistic presentation skills had paid off in the end.

**A Side Note on Parsnips**

As the contestants were wrapping up their dishes, one chef couldn't resist adding a bit of flair to his plate. Bobby Flay reached for some parsnips and cocoa nibs, incorporating them into his dish with ease. "The cocoa nib lens richness really gives a complete flavor profile to the parsnip," he explained.

**Coffee Sauce: A Game-Changer**

Madison Cowen was fascinated by the use of coffee sauce in Bobby's venison sausage. "I love it – it adds a depth of flavor that I think would work beautifully with so many other ingredients," she said.

In fact, Brian, who had been struggling to come up with his own unique sauce, couldn't help but be impressed by Bobby's coffee-based creation. "That was amazing!" he exclaimed. "I need to get some inspiration from this!"

**The Energy of the Kitchen**

As the competition heated up, it became clear that each chef brought their own energy and style to the table. Brian's passion and determination were palpable, even as his dish began to fall apart.

"I'm running on pure adrenaline right now," he admitted. "I just need to get my parsnips sweating with some onions, cocoa nibs, and coffee beans – that's when I'll know I've created something special."

**The Final Showdown**

As the judges made their final decision, it was clear that Bobby had outdone himself. His bangers and mash, despite its technical mishaps, had won over the hearts (and taste buds) of the judges.

"Well played, Chef Fil-A," Ed Lavine said with a grin. "You may have been a little ambitious, but you certainly delivered."

Brian couldn't help but feel a sense of pride and accomplishment as he watched his fellow contestants take their final bow. Despite his setbacks, he had persevered, and that was something to be celebrated.

And so, the curtain fell on another episode of culinary competition. Who knows what will happen next?

"WEBVTTKind: captionsLanguage: enI'm Bobby fle each week one Brave Chef will try to take me down in my house this culinary battle is going to shake down in two rounds round one to get to me first two contenders have to go through each other using an ingredient of my choice are you ready two people that know me well will decide who's got the skills to beat me don't let us down guys round two I go head-to-head with the winning Contender it's their turn to surprise me with their signature dish I didn't see that coming I didn't either bottom line ring this Bell everyone's out to beat me I'm going to introduce you to two people who are going to pick who I challenge today and they love to give me a hard time say hello to G de lentis and mo Rocka hello Hi how are you Brian Young the chef to cuisine at post 390 up next we've got Steven McHugh and he is the owner and executive chef of a restaurant named cured in San Antonio Texas ooh okay so we got a Texas boy here all right good I'm going to give you one single ingredient and I want you guys to make a star out of this ingredient that ingredient is sea scallops J and mo behind me they'll decide which one of you goes against me in round two you guys have 20 minutes ready go so I make a real quick spoon bread with a brussel Citrus SLO doing a real quick southern style spoon bread spoon bread is a combination of a bread and a pudding it's a first thing I got to get in the oven and then the scallops what are you going to do with them the salt and pepper serum and accentuate their flavor with a little Citrus it's not my favorite ingredient so I certainly hope you're going to change my mind good luck Stephen 20 minutes is really not a lot of time I don't have time to be fancy I'm making a duck fat seared scallop with Panetta a little bit of pomegranates and caramelized brussel sprouts I love the pomegranate idea that's cool although it looks like a blood bath on your board oh not yet 10 9 8 7 6 5 4 3 2 1 stevenh could you tell me about your dish it's a seared scallops Teragon spoon bread and a Brussels sprout SLO were you afraid of rubbery scallops oh yeah definitely because the scallops might be a hair on the undercooked side but I like the salad on top of it very much I think the spoon bread is a little bit under seasoned I would have put some more flavor in it because I miss the sweetness so bri can you tell us a little bit about your dish duck fat pan seared scallops with some caramelized brussels sprouts and petta what happened to the pomegranates I ran out of time right there at the end I'm pretty pissed off about it I feel like I served an incomplete dish I'm really scared the scallops are nice and tender well cooked the Brussels sprouts and the petta work really well together I do miss a little bit sweet the pomegranates because of the acidity the person who has the best chance of beating you Bobby is Brian I disagree with the judge's decision but I am proud of the fact that I'm a chef that likes to take chances so I may not have Beat Bobby But You Haven't Seen the Last of Me yet what are we cooking my signature dish is bangers and mesh bangers and mesh have fun with that basically sausages and potatoes basically it sounds really simple except you know have to really Elevate this 45 minutes to cook the best bangers and mash you ever have the time starts now go go I'm trying to do an unconventional spin on a very pedestrian dish I'm making venison bangers with parut mash cocoa nib pistachio and coffee gravy I want to know why this is in your real house at my restaurant I do a lot of fresh sausages sort of comfort food with an upscale twist did you just think you would trip him up little bit little bit calculated Bobby is calculated at cuz he knew it would kind of throw you off a bit okay I'm always up to a new challenge let's face facts okay bangers and mash it's it's sausages and potatoes it's in my roots let's go to Ireland and so what I'm going to do is I'm going to make crepon Nets it's like a European style sausage they're going to be patties as supposed to Long sausage sausages and potatoes I was born with those skills but there's lots to do here I had to grind the pork first I want to make a cal pesto to go into the mashed potatoes and shallot gravy with whole grain mustard and some dark Irish do to really give it that Stout flavor so who is more British neither like Brian is doing the one that's even more non-traditional right yes he's not using potatoes which are traditionally what you think of when you think of bangers and mash what the hell is he using Parson is Bobby using potatoes yes am I am I what you're using potatoes potatoes it's bangers and mesh isn't it he's not Brian not he's using parsnips parsnips go great with venison my style of cooking is based a lot in Farm to Table technique Bobby is wrapped something up pork shoulder pork fat fennel calabrian Chili Peppers so you're going slightly Italian well I love calabrian chilies I'm going to get some flavor into this me too I'm making a kale and scallion pesto shallot gravy with some some dark Stout going to add some whole grain mustard woo that's good I'm running I just have lots of components it creates energy for me and hopefully the energy gets into my food he's giving us a show Bobby did you just add Musk to your potatoes yes I thought you said you were making an Irish dish nobody has to know what's in here all they have to do is taste it and think it's good that's all oh my God it's amazing how fast the time is coming off the clock but I'm confident I need to get my parsnips sweating with some onions cocoa nib and coffee beans the cocon nib lens richness really gives a complete flavor profile to a parsnip do you have a sauce I'm making one in a pan what are you what are you making quick gravy a quick gravy oh no Brian come on buddy you got to have more than that if you're going to take him down Gata is barraging me I don't have time to talk right now Brian's very cryptic you know chefs get that way there sometimes they get very in the groove of what they're doing in that moment for the gravy I have to reduce a little bit of water coffee add a little bit of cream and then reduce it again Venison and coffee go together like crazy it's delicious and I'm excited for the judges to taste it I don't have time to get the air bubbles out of the sausage air bubbles are a bad thing because it allows the fat to separate from the meat I hope it turns out okay I pulled the sausage out of the poaching liquid it just doesn't really feel quite done I don't have time to let it rest the clock is running down I just need to go the sausage has actually broken I did not mix the fat in well enough and the juices sort of Spilled Out this isn't how I wanted to portray myself as a chef all of the flavor went on the board I'm a little nervous 1 minute finish it up Brian you didn't finish last time so let's not make that mistake again 15 seconds all right I need 20 more I'm feeling pretty exhausted 10 9 I'm just hoping I get this done 7 6 5 4 3 2 1 good job do please say hello to your judges first we have Ed LaVine founder of serus eats.com it's good to be here and next we have chef and entrepreneur Madison Cowen and lastly we have the vice president of operations for the Marcus Samson group Neils noren judges as you know this is a blind taste test please start with the plate that's right in front of you obviously bangers are usually not patties but I love the sear I love the the fat to meat ratio I think the good thing is it's got that crispy texture crunch to it I will say the mash is bang on one thing that I don't particularly like is this much spice and you know I would appreciate maybe chopped up parsley when it's like this it becomes a little stringy let's move on to the next one what I really liked about this particular plate of food the crunch of the pistachios and also like the coffee sauce I could actually eat the coffee sauce on a lot of things I actually didn't fancy the coffee sauce but this venison sausage didn't have enough fat in it I think the flavor of the venison was good if you could put some fat in there it would be great yeah I was really impressed with this one because it has sort of like a crispy casing how about the parip I like the sweetness of the parsnip in there I believe the gentlemen have reached a decision and the winner is Bobby fle I was really impressed with this one because for me I mean it's all about flavor and I think this particular dish it had less of this experience was awesome I probably was a little bit too ambitious but I put it all out there and at the end of the day I feel pretty good Brian tried to throw me off and I think he threw himself off I love the idea of venison sausage but I think it just kind of worked against him in the end well played Chef Fil-A well playedI'm Bobby fle each week one Brave Chef will try to take me down in my house this culinary battle is going to shake down in two rounds round one to get to me first two contenders have to go through each other using an ingredient of my choice are you ready two people that know me well will decide who's got the skills to beat me don't let us down guys round two I go head-to-head with the winning Contender it's their turn to surprise me with their signature dish I didn't see that coming I didn't either bottom line ring this Bell everyone's out to beat me I'm going to introduce you to two people who are going to pick who I challenge today and they love to give me a hard time say hello to G de lentis and mo Rocka hello Hi how are you Brian Young the chef to cuisine at post 390 up next we've got Steven McHugh and he is the owner and executive chef of a restaurant named cured in San Antonio Texas ooh okay so we got a Texas boy here all right good I'm going to give you one single ingredient and I want you guys to make a star out of this ingredient that ingredient is sea scallops J and mo behind me they'll decide which one of you goes against me in round two you guys have 20 minutes ready go so I make a real quick spoon bread with a brussel Citrus SLO doing a real quick southern style spoon bread spoon bread is a combination of a bread and a pudding it's a first thing I got to get in the oven and then the scallops what are you going to do with them the salt and pepper serum and accentuate their flavor with a little Citrus it's not my favorite ingredient so I certainly hope you're going to change my mind good luck Stephen 20 minutes is really not a lot of time I don't have time to be fancy I'm making a duck fat seared scallop with Panetta a little bit of pomegranates and caramelized brussel sprouts I love the pomegranate idea that's cool although it looks like a blood bath on your board oh not yet 10 9 8 7 6 5 4 3 2 1 stevenh could you tell me about your dish it's a seared scallops Teragon spoon bread and a Brussels sprout SLO were you afraid of rubbery scallops oh yeah definitely because the scallops might be a hair on the undercooked side but I like the salad on top of it very much I think the spoon bread is a little bit under seasoned I would have put some more flavor in it because I miss the sweetness so bri can you tell us a little bit about your dish duck fat pan seared scallops with some caramelized brussels sprouts and petta what happened to the pomegranates I ran out of time right there at the end I'm pretty pissed off about it I feel like I served an incomplete dish I'm really scared the scallops are nice and tender well cooked the Brussels sprouts and the petta work really well together I do miss a little bit sweet the pomegranates because of the acidity the person who has the best chance of beating you Bobby is Brian I disagree with the judge's decision but I am proud of the fact that I'm a chef that likes to take chances so I may not have Beat Bobby But You Haven't Seen the Last of Me yet what are we cooking my signature dish is bangers and mesh bangers and mesh have fun with that basically sausages and potatoes basically it sounds really simple except you know have to really Elevate this 45 minutes to cook the best bangers and mash you ever have the time starts now go go I'm trying to do an unconventional spin on a very pedestrian dish I'm making venison bangers with parut mash cocoa nib pistachio and coffee gravy I want to know why this is in your real house at my restaurant I do a lot of fresh sausages sort of comfort food with an upscale twist did you just think you would trip him up little bit little bit calculated Bobby is calculated at cuz he knew it would kind of throw you off a bit okay I'm always up to a new challenge let's face facts okay bangers and mash it's it's sausages and potatoes it's in my roots let's go to Ireland and so what I'm going to do is I'm going to make crepon Nets it's like a European style sausage they're going to be patties as supposed to Long sausage sausages and potatoes I was born with those skills but there's lots to do here I had to grind the pork first I want to make a cal pesto to go into the mashed potatoes and shallot gravy with whole grain mustard and some dark Irish do to really give it that Stout flavor so who is more British neither like Brian is doing the one that's even more non-traditional right yes he's not using potatoes which are traditionally what you think of when you think of bangers and mash what the hell is he using Parson is Bobby using potatoes yes am I am I what you're using potatoes potatoes it's bangers and mesh isn't it he's not Brian not he's using parsnips parsnips go great with venison my style of cooking is based a lot in Farm to Table technique Bobby is wrapped something up pork shoulder pork fat fennel calabrian Chili Peppers so you're going slightly Italian well I love calabrian chilies I'm going to get some flavor into this me too I'm making a kale and scallion pesto shallot gravy with some some dark Stout going to add some whole grain mustard woo that's good I'm running I just have lots of components it creates energy for me and hopefully the energy gets into my food he's giving us a show Bobby did you just add Musk to your potatoes yes I thought you said you were making an Irish dish nobody has to know what's in here all they have to do is taste it and think it's good that's all oh my God it's amazing how fast the time is coming off the clock but I'm confident I need to get my parsnips sweating with some onions cocoa nib and coffee beans the cocon nib lens richness really gives a complete flavor profile to a parsnip do you have a sauce I'm making one in a pan what are you what are you making quick gravy a quick gravy oh no Brian come on buddy you got to have more than that if you're going to take him down Gata is barraging me I don't have time to talk right now Brian's very cryptic you know chefs get that way there sometimes they get very in the groove of what they're doing in that moment for the gravy I have to reduce a little bit of water coffee add a little bit of cream and then reduce it again Venison and coffee go together like crazy it's delicious and I'm excited for the judges to taste it I don't have time to get the air bubbles out of the sausage air bubbles are a bad thing because it allows the fat to separate from the meat I hope it turns out okay I pulled the sausage out of the poaching liquid it just doesn't really feel quite done I don't have time to let it rest the clock is running down I just need to go the sausage has actually broken I did not mix the fat in well enough and the juices sort of Spilled Out this isn't how I wanted to portray myself as a chef all of the flavor went on the board I'm a little nervous 1 minute finish it up Brian you didn't finish last time so let's not make that mistake again 15 seconds all right I need 20 more I'm feeling pretty exhausted 10 9 I'm just hoping I get this done 7 6 5 4 3 2 1 good job do please say hello to your judges first we have Ed LaVine founder of serus eats.com it's good to be here and next we have chef and entrepreneur Madison Cowen and lastly we have the vice president of operations for the Marcus Samson group Neils noren judges as you know this is a blind taste test please start with the plate that's right in front of you obviously bangers are usually not patties but I love the sear I love the the fat to meat ratio I think the good thing is it's got that crispy texture crunch to it I will say the mash is bang on one thing that I don't particularly like is this much spice and you know I would appreciate maybe chopped up parsley when it's like this it becomes a little stringy let's move on to the next one what I really liked about this particular plate of food the crunch of the pistachios and also like the coffee sauce I could actually eat the coffee sauce on a lot of things I actually didn't fancy the coffee sauce but this venison sausage didn't have enough fat in it I think the flavor of the venison was good if you could put some fat in there it would be great yeah I was really impressed with this one because it has sort of like a crispy casing how about the parip I like the sweetness of the parsnip in there I believe the gentlemen have reached a decision and the winner is Bobby fle I was really impressed with this one because for me I mean it's all about flavor and I think this particular dish it had less of this experience was awesome I probably was a little bit too ambitious but I put it all out there and at the end of the day I feel pretty good Brian tried to throw me off and I think he threw himself off I love the idea of venison sausage but I think it just kind of worked against him in the end well played Chef Fil-A well played\n"