- 6/7/2025
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FunTranscript
00:00.
00:07My co-hosts tonight are bringing game and style.
00:09Here to strut their stuff and strike a pose.
00:12Come on.
00:14It's Food Network's Eddie Jackson and supermodel and fashion
00:17designer, Gigi Hadid.
00:19What's up?
00:20Show them what we're working on.
00:21We got something.
00:22Come on.
00:27I love it.
00:28Bobby, I need to see yours.
00:29Oh, my God.
00:32I like it, Bobby.
00:34Don't hurt nobody.
00:38Gigi, I love this.
00:39Thank you so much.
00:40Welcome back, Gigi.
00:42So glad to have you back.
00:43So you're designing clothes, guest in residence.
00:47I had to have you model it today.
00:48I know.
00:49I love the cashmere threads.
00:50I'm a larch.
00:52I got you, I got you.
00:53I'm a larch.
00:54And this is also going to be the first episode where I'm doing
00:56wardrobe changes.
00:57And I need a strut for each one.
00:59No problem.
01:00We got to work on that strut, though, Bobby.
01:01I know.
01:02All right.
01:03Any strategy tonight?
01:04Pastry.
01:05Pastry?
01:06Pastry?
01:07Yes, it's no sorry surprise.
01:08It's pastry.
01:10Bobby, you met our first contender when you crowned him the
01:12winner of Food Network Star.
01:14He's known for bourbon, bacon, and butter.
01:18I'm so excited!
01:22It's Chef Jason Smith!
01:24Yeah!
01:25Yeah!
01:26Yeah!
01:27Bobby, I'm going to fry you like bacon and dip you
01:31in that butter, honey.
01:32Our next contender is a pastry chef who combines her Michelin
01:37training with her Asian roots.
01:39There's no point in sugarcoating it.
01:41She's going to crush you.
01:44Come on out, Chef Maya Erickson!
01:46Yes!
01:47How cute!
01:56Jason, Maya, you ready?
01:58Born ready.
01:59Okay.
02:00I'm going to give you an ingredient of my choice, and
02:04you must make that ingredient the star of your dish.
02:07And that ingredient is Greek yogurt.
02:12You're not smiling anymore.
02:13What happened?
02:14I was just thinking.
02:15How do you feel about this, Maya?
02:16Great.
02:17You're not rattled at all, huh?
02:18No, let's do it.
02:20All right, 20 minutes on the clock.
02:21Show me your best dessert with the Greek yogurt.
02:30All right, I got to do my wardrobe change real quick.
02:37Oh, yeah, look at that.
02:38Blue cashmere, baby.
02:39Don't be jealous, Eddie.
02:40I'm a little jealous right now.
02:41It's okay.
02:42Bobby and Navy, yeah, Navy's good for you.
02:45All right, so Greek yogurt.
02:47I'm going to host the show now.
02:48You can change.
02:49Yeah.
02:50Greek yogurt in 20 minutes is tough.
02:52It's, again, very, very tart.
02:54Yeah.
02:55Right, so you want something to balance that out.
02:56Jason, what are you making?
02:57I am making a Greek yogurt feel.
03:00Doughnut.
03:01Interesting.
03:02So instead of putting the puff pastry in the oven,
03:04I'm going to put it in the deep fryer to cook faster.
03:07Maya, what are you making?
03:08Il Foton, which is a floating island.
03:10Oh, floating island.
03:11Oh, cool.
03:12It's like an old-school dessert,
03:13where it's like the meringue is kind of floating around.
03:15Yeah, I got you.
03:16Yeah.
03:17It is technically impressive.
03:18I need to get my meringue started,
03:19so I'm whipping up the egg whites,
03:21adding some sugar in there, citrus zest, and cardamom.
03:25Let's go see what's going on.
03:27Honey chow.
03:28Honey chow.
03:29What are you doing over here?
03:30I am just whipping up some Greek yogurt and cream cheese in it.
03:35I add a little bit of powdered sugar, lemon, and orange zest,
03:39just to give it that little bit of pop.
03:41Jason's personality, he has his very own assassin style.
03:46I love to do southern recipes with that country bling twist.
03:50That's right, bacon, butter, and bourbon.
03:53Now it's time to add two more beasts beating Bobby.
03:56I won Holiday Bacon Championship.
03:58Yes, yes, yes.
04:00And I also won Food Network Star.
04:02Now, Bobby once told me he would hate to bake against me.
04:07So, honey, welcome to your worst nightmare.
04:10You're not worried about my Yoda, are you?
04:15Oh, no.
04:16Honey, I'm not worried about her one lick.
04:17Ooh.
04:18Ooh.
04:19You know, it's always better to be underappreciated or undervalued
04:23and come out on top.
04:25I feel what you're saying.
04:29I had my first restaurant job when I was 13.
04:32I met my mentor, Elizabeth Faulkner, when I was 16,
04:36and she eventually named me her pastry chef when I was 19.
04:40I worked my way through a lot of James Beard nominated
04:43and Michelin-starred restaurants,
04:45and have been doing it ever since.
04:47I'm incredibly competitive,
04:49which is probably why I've never done one of these shows before.
04:52It's time to not let the fear of losing get in my way of winning.
04:56So, a new-school take on an old-school dish, huh?
04:59Yeah.
05:00Something like that.
05:01For my cremon glaze, I'm heating up my cream,
05:05whisking in the egg yolks, some sugar,
05:07and then once that's come off the heat,
05:10I'm adding in my Greek yogurt.
05:11Let's go.
05:13Just under 15 minutes.
05:17There's the bourbon.
05:18The bourbon's out.
05:22Whoa, whoa, whoa, whoa!
05:24Why do y'all think I ain't got no hair?
05:26I put my raspberries, my blackberries in a bowl,
05:32a little bit of white sugar,
05:34and then a little bit of bourbon.
05:36All right, going in.
05:38Just under 10 minutes.
05:40Hi, Maya.
05:41Hello.
05:42So they're already floating.
05:43How cute are they?
05:44They're floating.
05:45So these are milk poached meringues.
05:46That is so beautiful.
05:47Greek yogurt cremon glaze.
05:49Just trying to highlight the acidity of the Greek yogurt.
05:52Oh, wow.
05:53That's really good.
05:55My puff pastry is beautiful,
05:56and I'm tossing it in the sugar mixture.
05:58Oh.
05:59Hey, Jason.
06:00Hey, girl.
06:01There's no extras there, right?
06:02No.
06:03No, that one's in the floor is an extra one.
06:05Girl, don't eat that.
06:06Three-second rule.
06:07The bottom touched.
06:08Okay.
06:09That's really good.
06:10Hang with me.
06:11I'll take you places.
06:12Coming up on three minutes.
06:15Now that I've got my puff pastry done,
06:17I cut them in half,
06:18and I spoon wonderful little dollops of that Greek yogurt.
06:22I grabbed some oranges and a little bit of grapefruit,
06:25but I know that I need to add a little bit of texture,
06:28and I spoon wonderful little dollops of that Greek yogurt.
06:32I grabbed some oranges and a little bit of grapefruit,
06:35but I know that I need to add a little bit of texture.
06:38Ooh, almond.
06:39Look, she's bringing in something crunchy.
06:40Is it almond?
06:4140 seconds to go.
06:43I put a few berries on the top with a little bit of that juice
06:47and just a little touch of mint.
06:50I am adding the meringues and just simply garnishing it with mint,
06:54but my almonds aren't even close to being toasted.
06:57Ten.
06:58Ten.
06:59Nine.
07:00Raw almond would be the wrong texture to add to the dish.
07:02Five, four, three, two, one.
07:09Way to go, Maya.
07:11Jason, beautiful job.
07:13Listen, if it was the prize-winning hog into fire,
07:16you'd slap a ribbon on her and put her in the book.
07:19I'm happy with how everything tastes,
07:22and I think it's really pretty,
07:24but I'm just a little bit bummed that the almonds didn't make it on the plate.
07:27The almonds didn't make it.
07:29Aw.
07:30So this is my second time in the Beat Bobby Play kitchen,
07:35and the last time I was here, we got an L for Bobby,
07:39and I'd like to keep that going tonight.
07:42To see who moves on, it's all about the Greek yogurt.
07:45Chef Maya, what'd you make?
07:46So I made eul flotan.
07:48It has cardamom, orange zest, and vanilla bean.
07:52This is extremely creative.
07:54The creme anglaise is delicious.
07:57I love the Greek yogurt taste in there.
07:59I think you did an outstanding job with your meringue.
08:02It's nice and cloudy.
08:03It's really nice, but the textural softness of everything,
08:07I'm having a tough time with.
08:09All right, Chef Jason, what'd you make?
08:11It's a crispy doughnut with a Greek yogurt filling,
08:15and then you have bourbon macerated berries.
08:18That cream is so good.
08:20I love the addition of the cream cheese.
08:22They're sitting together perfectly.
08:24And I love the little pops of citrus that's going on inside of there as well.
08:27The bourbon and the berries, I think, was a smart choice.
08:29You get this smokiness that really works with everything.
08:32Could have been a little bit more creative, but what a classic combo.
08:35I think we're looking pretty good today.
08:37For us.
08:39Give us a moment.
08:41My made a dish that's very elegant and upscale.
08:45She took us all the way uptown, honey.
08:47So that really kind of worries me a little bit.
08:50The chef moving forward to beat Bobby tonight is...
08:58Chef Jason.
09:01It would have been smarter to make something more familiar,
09:04but I'm proud of myself for putting myself out there.
09:07Jason, you gave us the texture that we were looking for,
09:10but also you really highlighted the Greek yogurt with the cream cheese.
09:14And it was delish.
09:15It was delicious.
09:16It was delish.
09:17Pastry night, Bobby.
09:18Pastry.
09:19Pastry night.
09:20Butter bourbon bacon.
09:21Butter bourbon bacon.
09:22What's up, Jason?
09:23Hey, not much.
09:24Just here to beat you.
09:25What are we making tonight?
09:26What's your signature dish?
09:27My signature dish is one that you've actually tasted before.
09:28I can't stop eating it.
09:29And this signature dish, you looked at me and said, I never want to go up against you doing pastry.
09:33Oh, we're looking good.
09:34We got this.
09:35Okay.
09:36So my signature dish tonight is...
09:39Hazelnut tart.
09:40Oh, nice.
09:41Hazelnut tart.
09:42Hazelnut tart.
09:43So Bobby, you got to make a hazelnut tart in 45 minutes.
09:44Can you do that?
09:45Maybe not in this sweater, but I got something else.
09:47Hey, another outfit change.
09:48Let's do it.
09:49Is it this one?
09:50Yeah.
09:54I'm sorry.
09:55I'm sorry.
09:56I'm sorry.
09:57I'm not sorry.
09:58I'm sorry.
09:59I'm sorry.
10:00I'm sorry.
10:01I'm sorry.
10:02I'm sorry.
10:03I'm sorry.
10:04I'm sorry.
10:05I'm sorry.
10:06I'm sorry.
10:07I'm sorry.
10:08Let's do it.
10:10Is it this one?
10:11Yeah.
10:13I love when Gigi comes to visit.
10:15That one's thinner, better for cooking.
10:16Oh yeah, this is good.
10:17You know what this says right here?
10:19You can make a hazelnut tart.
10:20Has not enough glitter on it to make my hazelnut tart.
10:24Bobby, you're gonna lose tonight, buddy.
10:26But at least you look good doing it.
10:27Yes.
10:2945 minutes on the clock.
10:31And your time starts now.
10:38Hazelnut tarts.
10:40I'm feeling good about our chances, Gigi.
10:42So I know Jason.
10:43I tasted Jason's desserts.
10:45You know, we both did Food Network star together.
10:47He's awesome.
10:48Is that bacon, Jason?
10:50Yes, honey, there's bacon in it.
10:53Bacon dance, bacon dance, bacon dance, bacon dance,
10:54bacon dance, bacon dance.
10:55It is a hazelnut tart with a silky chocolate mousse
10:59and bourbon caramel.
11:01The bacon goes actually in the tart with the nut.
11:05The bourbon goes in the caramel glaze.
11:08And the butter goes in every step except for the mousse.
11:12Hey, Bobby, is that chocolate cookies in there?
11:13Yes.
11:14Well, I'm gonna make a hazelnut and cookie crust,
11:17cream cheese filling with a hazelnut praline topping.
11:21And I'm gonna bring some bourbon, some bacon, and some butter
11:24to the game because that's what he's known for.
11:26He might copy the recipe, but he don't know how to put the country
11:29blank in it.
11:35Yeah, let me go get the scoop.
11:39All right, talk me through the steps.
11:40You got a lot going on, Jason.
11:42I have my tart crust, which is hazelnuts and just a little bit
11:45of graham crackers.
11:46Mm-hmm.
11:47And then the filling is like a pecan pie.
11:50It's eggs, maple syrup, brown sugar, and some vanilla bean paste.
11:55So the bacon goes in the tart with the filling and the nuts
11:58and all that.
11:59Mm-hmm.
12:00But then it also gets sprinkled on top.
12:02Mm.
12:03I get my hazelnuts and pecans all chopped up.
12:06I put those in each of the tart pans, put a little bit
12:09of that bacon right on top.
12:11I add the filling.
12:12And I get it straight into the oven, honey.
12:17So, Bobby, are you just really copying Jason?
12:19I'm trying to.
12:21Woo!
12:22Woo!
12:23So my tart shell's in the oven, so I'm gonna start
12:24on my cream cheese filling.
12:25Vanilla, praline paste, some sugar, and some filotine.
12:28Filotine is like this little crispy pastry
12:31to have a little crunch running through.
12:32You making a rice cereal treat?
12:34Hazelnuts, yeah.
12:35That's exactly what it is.
12:36That's exactly what it is.
12:37I love that.
12:38Can you do one thing for me?
12:39Yeah.
12:40You got this on, you got the cashmere.
12:41I need to see you strut, man.
12:42Okay.
12:43Want some of this?
12:44Ready?
12:45Yes!
12:48Come on.
12:49Bring it back.
12:50You know, nothing's free, so you have to kind of
12:52get judged by Gigi Hadid walking the fashion line.
12:55I think she was not impressed.
12:57Yeah!
12:59Yeah!
13:00Let's go!
13:0132 minutes and 15 seconds!
13:05I love that measuring technique, Jason.
13:07That's from the heart.
13:08I have made this tart too many times.
13:10I could do this in my high school.
13:12Bobby, do you ever cook from the heart?
13:16Cold-blooded!
13:17Oh, wow.
13:18Give it up for Jason!
13:20You might not call this show Beat Jason.
13:3028 minutes to go, y'all!
13:34Bobby, I see you using bourbon.
13:36That's right.
13:37Copying.
13:38I'm working on like a praline topping.
13:39So it's got brown sugar, some bourbon, some butter.
13:43All of Jason's stuff.
13:44He's got all my stuff.
13:46It's time to work on the most.
13:48Some heavy whooping cream, cream cheese, powdered sugar,
13:51some cocoa powder, touch of salt, and a little bit of that bacon grease.
13:56Jason, that looks tremendous.
13:58Well, thank you, honey.
13:59I'm going in.
14:00Hi, Jason.
14:01Hi, girl.
14:02Okay, so that's going to go on top of the...
14:03Yes, honey.
14:04After it's baked.
14:05Lord, honey, yes.
14:06Understood.
14:07That is so good.
14:08So go ahead and make you take your clothes off and run down the street.
14:09Yeah, that.
14:10Bobby, what's going on here?
14:11This is like a cream cheese filling with some bourbon and poutine.
14:25No?
14:26No.
14:27No good.
14:28Jason, your chocolate mousse is killing that.
14:32Oh, good.
14:3317 minutes.
14:38So the praline thing is kind of weird.
14:45You know when cereal gets soggy?
14:48It's a little bit gloopy.
14:51Bobby, what are you making now?
14:53Some whipped cream.
14:54Is it whipped cream or is it whoop cream, Bobby?
14:57Bobby's about to be whipped cream.
15:00So I'm fixing to make some bourbon caramel sauce.
15:04So I add the dulce and some bourbon and a little bit more vanilla bean paste.
15:10One bite of this bourbon caramel, the judges will be laying in the floor, honey.
15:15Let's go get a taste.
15:16Nine minutes to go.
15:18I'm making a bacon caramel because I like the saltiness and the smokiness of the bacon with bourbon.
15:25It all goes really nice together.
15:26I want a taste.
15:27See what's cooking up.
15:28This is really hot.
15:29Be careful.
15:37Yeah, the bourbon is there.
15:39I think we've seen all we need to see here.
15:41See you guys.
15:42See ya.
15:43We got this, man.
15:45We got this.
15:46Where's the caramel?
15:47We got it right here.
15:48Oh.
15:54That's what I'm talking about.
15:55I'm feeling good right now.
15:56How you feeling?
15:57We got a win.
15:58Not a chance.
15:59Coming in.
16:00And they're done?
16:01Yeah.
16:02Oh, wow.
16:03Looks like we have a winner.
16:04Four minutes left.
16:05Oh, look at that.
16:06Honey, look at that crust.
16:07I topped each one with that bourbon caramel, that luscious chocolate mousse right on top.
16:16Mountains of happiness.
16:17I sprinkle a little bit of chopped hazelnuts and then a little bit more bacon with just a little sprig of mint.
16:24I take the tart out of the shells and it's starting to crumble a little bit, so that's not good.
16:29Bobby's crumbling under pressure right now.
16:32I didn't see a lot of fat going into that crust.
16:3550 seconds.
16:39Then I add the bourbon bacon caramel sauce, some whipped cream.
16:4310, 9, 8.
16:46And then the hazelnut viotene crumble.
16:495, 4, 3, 2, 1.
16:56We got this.
16:57We got this.
16:58They got it.
17:00My presentation is covering up some of my mishandles on the tart.
17:04But I think it probably has pretty good flavor.
17:06My dish just says, look at me.
17:08Come hither.
17:09Take a bite of me.
17:11I am a hazelnut tart.
17:17Bobby, Jason, congratulations on finishing your hazelnut tarts.
17:21And now we'd like to introduce you to your judges.
17:24TV host and cookbook author, Paisa Costa.
17:28The princess of pastry is here.
17:31Paulette Goto.
17:32You may approach.
17:33And the executive pastry chef at Culliman.
17:38Amiko Chisholm.
17:40All right, judges.
17:45Please start with the first hazelnut tart in front of you.
17:55The tart itself, it's lovely.
17:57And because it's so toasted, it really gets the flavor of the hazelnut.
18:01I really like the crispy caramelized edge of it.
18:04And I really like the salty, crispy bacon.
18:07The bacon tastes like it was candid.
18:10But the chocolate mousse on top and the caramel sauce,
18:13I think it's a little bit too much.
18:15I liked the mousse on it.
18:17I felt it gave it like that really gooey, like rich dessert.
18:20Like when you want a dessert, like this is the dessert.
18:22The one thing I would say though is the mint.
18:24It's nowhere else in the dish.
18:26It seems very last minute, very much like working at a diner and throw on that garnish.
18:31Okay, judges, please try your second hazelnut tart.
18:41I do like the flavors and the whipped cream is whipped perfectly.
18:44I really love all the textures here and how the whipped cream kind of cuts all of the sweetness.
18:50I find the caramel too strong for me.
18:53I don't like when the alcohol kicks like that and the presentation was very messy.
18:58Too deconstructed for me.
19:00Maybe make it look more like a tart when you're making a tart next time.
19:03I don't know, color me nutty.
19:05It tasted great.
19:06You know, it's a hazelnut dessert.
19:08Just not sure if it's a hazelnut tart.
19:11Judges, I'm gonna ask you now to take a vote.
19:16I'm trying to prove that just cause you might be a home bake or home cook don't mean that you can't do it.
19:21All right, guys, the judges have voted and the winner is by unanimous vote.
19:30Chef Jason!
19:33Finally!
19:35Finally!
19:37I mean, just like that whipped cream, honey, I whipped you up.
19:40That's right.
19:42Very well done.
19:43We loved it cause it looks like a hazelnut tart.
19:45All the flavors are in there.
19:46It's absolutely delicious.
19:48You really hit the mark on it.
19:50This is my second win in this kitchen, Bobby.
19:53Well, thanks for the threads anyway.
19:54Yeah, you can keep that as a losing gift.
19:59I am 2-0.
20:00It's pretty much my house now.
20:01It's your house and I'm glad to be in your house cause I always lose.
20:03Thank you so much.
20:04Thank you so much.
20:05Thank you so much.
20:06You're the best.
20:07Thank you so much.
20:08Thank you for your good luck charm.
20:09Lord, honey, children, I'm Chef Jason Smith and that's how you beat Bobby Flay.