Bobby Flay Flies Solo on a 'Holiday Throwdown' Around the World

There's nothing Iron Chef and Food Network fixture Geoffrey Zakarian treasures more than celebrating the holidays at home with his Lebanese-Armenian family. So, as the host of this Holiday Throwdown party, he declared the theme du jour: international holiday dishes.

Let the Reindeer Games Begin

Rocking adorable reindeer antler headbands, Geoffrey welcomed his first two cheftestants to enter the arena: 24 in 24: Last Chef Standing co-host Esther Choi and Pig & Khao chef Leah Cohen. The longtime pals were both back with a vengeance, as both chefs lost in the first round during their most recent forays on Beat Bobby Flay.

As Bobby prepared to set the table for Round 1, Esther urged him, “Just don’t give us fruit.” Bobby burst into a huge smile before revealing Black Mission figs as the secret ingredient.

With a sigh, the host of Food Network’s new YouTube series, Cooking With Choi, chimed in: “I said no fruit!”

Leah and Esther rushed to gather ingredients as Bobby explained that in Greece, these richly hued figs are paired with honey and yogurt. In Italy, you’ll frequently spot Black Mission figs on cheese boards. And in England, you can dive into one of the most traditional Christmas desserts of all time: Figgy Pudding.

Leah leaned classic and prepares a sweet-and-savory seared duck breast with figs three ways. (This included tossing the figs and peppery watercress with a rich duck-fat vinaigrette.) Esther opted for an appetizer: fig crostini. To introduce some Asian flair, Esther added fermented heat via gochujang to her fig-bacon salad, as well as funky kimchi mixed into the goat cheese spread.

Geoffrey praised Esther’s big and bold flavors, although he questioned if the fig was enough of the star. Leah’s duck delighted (and wasn’t undercooked, as Leah feared!). However, the duck dominated more than the fruit. So in the end, Esther moved on to Round 2 versus Alex vs. America host and West African cuisine icon, chef Eric Adjepong.

Esther vs. Eric

Fruit wasn’t on the menu this round. Esther might have been wishing for it, though, when she learned what Bobby has selected instead. It was battle pickled herring. It’s technically salted, cured, then pickled, Geoffrey noted, so this small fish could be tough to tame. Pickled herring is a staple in Nordic cuisine, Bobby chimed in.

Esther dove into prep for her pickled herring dumplings in broth. She blended the herring with shrimp to help “cut some of those pickly notes.” Meanwhile, Eric attempted to “beat her at her own game” by whipping up a pan-fried pickled herring gyoza, paired with a sweet, savory and acidic sauce made with ponzu, yuzu and honey.

When Esther found out that Eric was also going the dumpling route, she confirmed that “I’ve been making dumplings since I was 2,” as she elegantly pleated hers (almost with her eyes closed).

“I do not have that life experience under my belt, but I do have flavor under my belt, and I'm definitely going forward with that,” Eric said.

Eric’s dish earned rave reviews from Leah and Geoffrey, even though it erred on the salty side. Esther’s seafood dumpling was delicious, but the broth was a hint too fishy, they agreed. In a close call, Leah announced that Esther won at her game.

Two-on-One

Bobby boasted that he was 5-0 at Holiday Throwdown team battles. To even the playing field, he offered Esther the opportunity to team up with any or all of the others, while Bobby cooked on his own.

“I’m going to go upstairs and put on my running shoes, and we’re going to make this happen,” Bobby said. “Esther, take your pick. Have them all. Unless you want to go it yourself,” he challenged.

Esther accepted Bobby’s offer to welcome a collaborator, "because my dish requires it. And good luck,” she said, before announcing the theme for Round 3. Both chefs had to make their version of a chuseok, a traditional Korean feast. Bobby immediately regretted his choice to fly solo, especially as Esther invited Leah back on the floor.

It’s worth tuning in (watch the episode on discovery+) to watch the colorful and celebratory pieces come together, as Esther led her team to produce a platter full of bulgogi, seafood japchae, kimchi pancakes, mushroom rice, cucumber kimchi and dipping sauces. (Whew!) Across the kitchen, Bobby built a tray topped with kimchi-halibut stew, his signature crispy rice, avocado salad, shrimp-squid pancakes and Korean fried chicken. (Wait, all done by a single person?)

Somehow, the chefs cooked and plated these holiday feasts before the buzzer, and had to present them to three new judges, who scored the contributions blind. A trio of cookbook authors and chefs — Nicole Ponseca, Jae Lee and Adrienne Cheatham — dove in.

The Sweet Taste of Victory

Esther’s nourishing rice, crispy kimchi pancakes and bright cucumber kimchi were standouts. Bobby’s gochujang fried chicken was a unanimous hit. His kimchi stew, though, felt more like an homage than an OG. The deciding factor ended up being the balance of all of the dishes together, the judges verified.

With that being said, the winner was … Esther, who gleefully said, “I waited eight years for this moment!”

Bobby admitted that a sous chef would have been helpful. Still, he didn’t make excuses as he gracefully passed his apron off to Esther and walked off stage right.

“Bobby’s gotten better with his Asian flavors over the years. I think I taught him a thing or two,” Esther said with a huge smile.

Make Esther's Winning Recipes at Home