Throwdown with Bobby Flay Episodes
Season 5, Episode 1
Coconut Cake
Though Southerners are famous for being sweet, South Carolina's Chef Robert Carter takes the cake. He's been voted South Carolina's chef to beat for seven years, but his six layer, 12 pound, luxuriously rich Ultimate Coconut Cake is his calling card. Carter thinks he'll be showcasing his sinfully sweet cake on a Food Network series called "Creme de la Creme," where he'll be in competition with twelve "mystery" chefs for the title of "America's favorite dessert." What this competitive confectioner doesn't know is that Bobby Flay is the only man to beat, and he's prepared to go cake to cake for this live action Throwdown!
Season 5, Episode 2
Mussels and Fries
Teddy Folkman is acclaimed for his Belgian specialty, Mussels and Fries, or Moules Frites. At his bistro-style restaurant, Dr. Granville Moore's in Washington, DC, Chef Folkman whips up several different varieties of Moules Frites, each one garnering rave reviews. Teddy eats, lives and breathes this dish so he's excited to share his skill with the Food Network. He has no idea that the moment he gets his mussels ready for the broth and his potatoes ready for the fryer, Bobby Flay will roll in and issue him a Moules Frites Throwdown! Who will win over the crowd and the judges in this competition? Watch and find out.
Season 5, Episode 3
Gumbo
With her motto "Eat It to Save it," Native New Orleanean Poppy Tooker is committed to preserving and promoting the foods and flavors of her hometown. She has received critical acclaim for her in-depth cooking classes. Her winning specialty is her Seafood Gumbo. She thinks the Food Network is in town to highlight her twists on this New Orleans' favorite. Little does she know that just as she starts preparing her roux, Bobby Flay is going to stir up trouble by issuing Poppy a Seafood Gumbo Throwdown! Watch as Bobby and Poppy go roux to roux!
Season 5, Episode 4
Paella
Gerard Nebesky is the Paella Man of Northern California whose unique catering business delivers Spain's national dish to wineries, beach parties, and celebrity bashes from Sonoma Valley to San Francisco. But what will he do when one of his normal Paella classes turns into a Throwdown against Bobby Flay? Gerard uses the classic "one-pan" method of paella making, and he's got the pedigree to win a Throwdown. But BF is bringing his "multi-pan" technique to Gerard's class, and he's hungry for a win.
Season 5, Episode 5
Chiles Rellenos
Jaime Martin Del Campo and Ramiro Arvizu are living the California Dream with their restaurant, La Casita Mexicana. They serve authentic Mexican food and are on a mission to revive precious recipes that have been passed down to them from their ancestors. Their specialty is the Chile Relleno -- a stuffed and fried Poblano Pepper, served with a mouth-watering tomato sauce. Jaime and Ramiro think the Food Network is in town for a series on family food traditions from around the world. Little do they know that their lesson on home cooking is just a cooked up disguise for a Throwdown with Bobby Flay! Will their renowned, authentic Chile Relleno recipe be bold enough to beat Bobby's alternative take on tradition? Watch and find out!
Season 5, Episode 6
Red Velvet Cake
Cake Man Raven has been baking since he was just 9 years old and sold his first cake when he was only 13. Since then, his confectionary creations have been the subject of praise in publications, award ceremonies and national TV programs -- including Food Network! But nothing has earned Cake Man more fame than his signature item, the Red Velvet Cake. In fact, his Red Velvet has become so popular that people line the block of Cake Man's Brooklyn confectionery to get a slice! Cake Man Raven thinks Food Network is working on a special called "Sweet Success," featuring great chefs who have made names for themselves in the pastry arts. But what he doesn't know is that Bobby Flay is working on a red hot cake of his own and hopes to take this Throwdown cake.
Season 5, Episode 7
Brown Bag Apple Pie
The Elegant Farmer has taken the quintessential American dessert and added an award winning twist. Quickly becoming a new classic, their Brown Bag Apple Pie is so popular, they sell 10,000 during Thanksgiving week alone! The secret is in the cooking method. The brown bag allows the apples to steam instead of bake. And when they add their sugar cookie topping, their pie can't be beat. Or can it? Bobby Flay and the Throwdown team are hoping their fried pie creation is scrumptious enough to impress the judges.
Season 5, Episode 8
Deep Dish Pizza
No visit to the Windy City is complete without a stop at the family run institution, Lou Malnati's Pizzeria. They opened their doors in 1971 with a motto of "pizza is the food of the world." Marc Malnati runs his father's namesake and their deep-dish pizza is a favorite among Chi-Towners and food critics alike. The secret to their sinfully delicious deep-dish pizzas is a coveted 50-year-old family recipe handed down from one Malnati to another, and Marc is proudly carrying on this revered culinary tradition. Can our NY-style pizza guy throwdown with Chicago deep-dish pie?
Season 5, Episode 9
Falafel
Tel Aviv native Einat Admony is the chef and owner of Taim Falafel in NYC. Years ago, Einat worked as a line cook at Bobby's restaurant, Bolo. She took her formal culinary training and created an elevated take on a food most often served on street corners. Among Einat's bestsellers is her falafel platter which shows this street food in a very different, very elegant way. Bobby will have to give a gourmet kick to falafel to stand up against a former employee whose passion for falafel has won her the title of best in the city.
Season 5, Episode 10
Chocolate Bread Pudding
Jerome Chang and Chris Chen have only been in business a year, but they have already gotten more press than many seasoned restaurateurs. What is all the buzz about? They serve five star desserts at one star prices -- and they serve 'em out of a truck. These guys might be the hottest new thing to hit the streets of New York, but are they ready to go up against Bobby Flay's proven track record? One thing's for certain, in this Throwdown, the proof will be in the pudding!
Season 5, Episode 11
Sushi
As the former Director and Instructor at the California Sushi Academy, Phillip Yi spent 17 hours a day researching the traditions of this Japanese cuisine. Phillip is now owner of Sushi Central and is considered a foremost expert on sushi. An educator at heart, he thinks he is being featured on a Food Network series called "Raw Talent," a show about teaching the traditions of sushi preparation and sushi etiquette. What this competitor does not know is that Bobby is prepared to dive deep into the sea of sushi after a lesson with Chef Morimoto.
Season 5, Episode 12
Cioppino
Phil Di Giralamo, a Sicilian-American, grew up surrounded by the sea and a family who loves to cook. His famous Cioppino is packed with seven different types of fresh-caught seafood delivered daily from local fishing boats. Phil's Fish Market & Eatery has received critical acclaim, helping put this tiny fishing town near Monterey on the map. Phil thinks that he is being featured on a Food Network series called "Catch of the Day," a show about regional seafood favorites. Confident that his cioppino is the best in the west, Phil invites us into his kitchen to see how this hearty dish is based on the day's catch. What he does not know is that Bobby Flay is sailing into town for a Throwdown to see who will be crowned king of the sea.
Season 5, Episode 13
Buche De Noel
Francois Payard's made a name for himself as one of the world's best pastry chefs and has been dubbed "King of the Buche de Noel." His elegant version of the traditional yule log cake is so popular that come the holidays, customers have to line up in the street to pick up their orders from the back of a truck. But is Francois ready for Bobby Flay to line up and issue a Buche de Noel Throwdown? The holiday season might be a time for giving, but both these chefs are in it to win it!
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