1
00:00:00,567 --> 00:00:01,800
I'm Bobby Flay.
2
00:00:01,800 --> 00:00:05,500
Each week, one brave chef
will try to take me down
in my house.
3
00:00:05,500 --> 00:00:07,867
-I'm not worried about Bobby.
-What?
4
00:00:07,867 --> 00:00:08,967
Ooh.
5
00:00:08,967 --> 00:00:11,367
This culinary battle
is gonna shake
down in two rounds.
6
00:00:11,367 --> 00:00:14,900
Round 1, to get to me,
two contenders have to go
through each other
7
00:00:14,900 --> 00:00:16,900
using an ingredient
of my choice.
8
00:00:16,900 --> 00:00:18,400
-[audience cheers]
-Let's do it!
9
00:00:18,400 --> 00:00:19,767
[Bobby] Two people
that know me well,
10
00:00:19,767 --> 00:00:22,367
will decide
who's got the skills
to beat me.
11
00:00:22,367 --> 00:00:23,667
Yeah!
12
00:00:23,667 --> 00:00:25,900
[Bobby] Round 2,
I got head-to-head
with the winning contender.
13
00:00:25,900 --> 00:00:29,367
It's their turn to surprise me
with their signature dish.
14
00:00:29,367 --> 00:00:30,867
[singing] ♪ Branzino♪
15
00:00:30,867 --> 00:00:32,467
-Was that distracting?
-You're done.
16
00:00:32,467 --> 00:00:34,166
This is gonna be
the first one I don't finish.
17
00:00:34,166 --> 00:00:35,900
-Flay's in trouble!
-Whoo!
18
00:00:35,900 --> 00:00:36,867
[Bobby] Bottom line...
19
00:00:36,867 --> 00:00:37,767
No!
20
00:00:37,767 --> 00:00:39,000
...everyone's out to beat me.
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00:00:39,000 --> 00:00:39,967
[crowd cheering]
22
00:00:40,767 --> 00:00:41,834
[bell ringing]
23
00:00:43,567 --> 00:00:45,300
All right, time to break
out the sunscreen
24
00:00:45,300 --> 00:00:46,900
'cause it's gonna be
a scorcher in here.
25
00:00:46,900 --> 00:00:47,867
Who's ready?
26
00:00:47,867 --> 00:00:49,367
[cheering]
27
00:00:49,367 --> 00:00:52,667
Please welcome two friends
of mine who are looking
to throw some shade my way.
28
00:00:52,667 --> 00:00:56,066
It's Food Network's
Jet Tila and Jesse Palmer.
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00:00:56,066 --> 00:00:57,734
Hey, everybody!
30
00:00:58,400 --> 00:00:59,266
[Jet] Yeah, baby.
31
00:00:59,266 --> 00:01:00,667
-Feeling good.
-Whoo-hoo!
32
00:01:00,667 --> 00:01:01,767
[Jesse] All right.
33
00:01:01,767 --> 00:01:04,100
It's gonna be no day
at the beach for you.
34
00:01:04,100 --> 00:01:05,867
-[laughs]
-Clearly for us it is.
35
00:01:05,867 --> 00:01:06,900
-But not for you.
-[Bobby] It is, indeed.
36
00:01:06,900 --> 00:01:07,867
What's goin' on, guys?
37
00:01:07,867 --> 00:01:09,100
We're living our best lives.
38
00:01:09,100 --> 00:01:11,166
Jesse, you're definitely
living your best life.
39
00:01:11,166 --> 00:01:13,467
First you were the Bachelor,
now you're the host
of The Bachelorette,
40
00:01:13,467 --> 00:01:16,266
you do football on ESPN,
and you're on Food Network.
41
00:01:16,266 --> 00:01:17,467
Uh, dude, I'm just lucky.
42
00:01:17,467 --> 00:01:20,367
I have a ton of passions,
including wearing
pink flamingos.
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00:01:20,367 --> 00:01:21,600
-[laughs]
-Made it!
44
00:01:21,600 --> 00:01:23,066
Beat Bobby Flay...
45
00:01:23,066 --> 00:01:24,634
-[Bobby] You have made it.
-...in a flamingo floatie.
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00:01:25,266 --> 00:01:26,200
Wanna bring out some chefs?
47
00:01:26,200 --> 00:01:27,400
-Let's do it.
-Distraction's over.
48
00:01:27,400 --> 00:01:29,266
Time to bring the pain.
49
00:01:30,066 --> 00:01:32,266
Our first contender
grew up in Argentina,
50
00:01:32,266 --> 00:01:36,100
but had since made
a huge name for himself
in the Miami dining scene.
51
00:01:36,100 --> 00:01:40,066
-Cool.
-Let's hear it
for Pablo Lamon!
52
00:01:40,667 --> 00:01:41,567
[in Spanish]
53
00:01:41,567 --> 00:01:42,634
Amor, Lamon!
54
00:01:45,400 --> 00:01:46,567
-[Jet] Whoa!
-Oh, my god!
55
00:01:48,000 --> 00:01:51,166
All right, our next contender,
he is making a huge statement
56
00:01:51,166 --> 00:01:52,900
with his Afro-Caribbean
cuisine.
57
00:01:52,900 --> 00:01:55,967
-Please welcome chef
Demetrius Brown!
-[Bobby] Yeah!
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00:01:55,967 --> 00:01:57,367
[audience cheers]
59
00:01:58,166 --> 00:01:59,867
Double-front biceps.
60
00:02:03,467 --> 00:02:05,066
[Bobby]
Pablo, Demetrius, welcome.
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00:02:05,066 --> 00:02:06,367
Demetrius, how you feeling?
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00:02:06,367 --> 00:02:07,567
Well, first I gotta
beat this guy.
63
00:02:07,567 --> 00:02:08,800
Then I gotta come
take your job.
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00:02:08,800 --> 00:02:10,166
-I thought he was just trying
to beat you, man.
-I love that.
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00:02:10,166 --> 00:02:12,166
He doesn't wanna just beat me,
he wants my job.
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00:02:12,166 --> 00:02:13,100
[laughs]
67
00:02:13,100 --> 00:02:14,300
I'm ready to teach
you a lesson too.
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00:02:14,300 --> 00:02:16,367
-What're you gonna teach me?
-I'm gonna teach you
how to cook.
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00:02:16,367 --> 00:02:17,600
I love these young bucks, man.
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00:02:17,600 --> 00:02:19,000
-They come in here. So fun.
-[chuckles]
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00:02:19,000 --> 00:02:20,066
[Bobby] Here's the way
it's gonna work.
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00:02:20,066 --> 00:02:22,000
I'm gonna give you
an ingredient of my choice,
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00:02:22,000 --> 00:02:24,600
and you must make
that ingredient the star
of your dish.
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00:02:24,600 --> 00:02:26,333
An ingredient perfect
for summer...
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00:02:27,700 --> 00:02:30,000
...champagne mangos!
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00:02:30,000 --> 00:02:32,166
-[Jesse] Whoo! Okay.
-Mango!
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00:02:33,667 --> 00:02:35,367
-These mangoes
in your cuisine?
-Yes.
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00:02:35,367 --> 00:02:36,266
-[Bobby] Sir?
-Of course I do.
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00:02:36,266 --> 00:02:38,000
All right, guys,
20 minutes on the clock.
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00:02:38,000 --> 00:02:41,567
May all your pain
be champagne mangoes.
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00:02:41,567 --> 00:02:42,634
[rings]
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00:02:43,367 --> 00:02:44,700
[Jet] Go, go, go!
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00:02:44,700 --> 00:02:45,667
Let's go!
84
00:02:49,000 --> 00:02:50,567
Good ingredient, Bobby.
85
00:02:50,567 --> 00:02:52,667
[Bobby] I mean, look,
you can make mango salsa,
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00:02:52,667 --> 00:02:54,567
mango glaze, mango sauce.
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00:02:54,567 --> 00:02:56,367
[Jesse] And then,
but you think mango,
you think sweet,
88
00:02:56,367 --> 00:02:57,767
but I think
the champagne mango
89
00:02:57,767 --> 00:02:59,700
-is actually even sweeter,
potentially.
-Yes.
90
00:02:59,700 --> 00:03:01,767
And then texturally,
are you gonna bring a crunch?
91
00:03:01,767 --> 00:03:04,900
Are you gonna pair
a protein that doesn't get,
like, beat up by it?
92
00:03:04,900 --> 00:03:05,800
It'll be interesting
to see what they do.
93
00:03:05,800 --> 00:03:08,600
Mangoes are super common
in Caribbean cuisine.
94
00:03:08,600 --> 00:03:11,567
I'm making a pan-seared
scallop with mango four ways,
95
00:03:11,567 --> 00:03:13,667
because I can get a nice
hard sear on the scallops
96
00:03:13,667 --> 00:03:15,567
that's gonna add
a little bit of texture
into my dish.
97
00:03:15,567 --> 00:03:18,066
So the first thing
I'm getting started on
is my curry mango
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00:03:18,066 --> 00:03:19,266
to honor my grandmother
99
00:03:19,266 --> 00:03:20,734
because that was one
of her dishes that she would
always make.
100
00:03:20,734 --> 00:03:24,000
And it's mango cooked down
with curry powder, garlic
and onions,
101
00:03:24,000 --> 00:03:26,066
with a little bit
of a habanero.
102
00:03:26,066 --> 00:03:29,100
Chef Demetrius,
what're we doing over there
with these champagne mangoes?
103
00:03:29,100 --> 00:03:32,266
So I'm gonna do pickled,
fresh, curry and then charred.
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00:03:32,266 --> 00:03:33,567
[Jet] That's a lotta ways
that Demetrius going.
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00:03:33,567 --> 00:03:35,100
I might... I wonder
if it's too much.
106
00:03:35,100 --> 00:03:37,000
[Demetrius] I'm gonna get
started on my pickling liquid.
107
00:03:37,000 --> 00:03:39,567
It's just gonna be
champagne vinegar
and sugar.
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00:03:39,567 --> 00:03:41,100
And then I'm doing
a charred mango,
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00:03:41,100 --> 00:03:42,767
because I want
a lot of smokiness.
110
00:03:44,600 --> 00:03:47,066
Food was a really big part
of my upbringing.
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00:03:47,066 --> 00:03:50,367
My grandmother was probably
the best cook I've ever seen
in my life.
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00:03:50,367 --> 00:03:51,667
So I went to culinary school,
113
00:03:51,667 --> 00:03:53,500
and then I got a job
at The Watershed,
114
00:03:53,500 --> 00:03:56,000
and then I was the Executive
Chef at The Pinewood.
115
00:03:56,000 --> 00:03:58,367
And I was nominated
for Eater's Young Gun Award.
116
00:03:58,367 --> 00:04:00,667
Today I'm the chef
and owner of Heritage.
117
00:04:00,667 --> 00:04:03,367
It's a pop-up restaurant
where we go in and takeover
different restaurants.
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00:04:03,367 --> 00:04:07,300
We do everything
from West African cooking
to Caribbean cuisines
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00:04:07,300 --> 00:04:08,500
to American soul food.
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00:04:08,500 --> 00:04:11,967
We've been awarded
best pop-up in Atlanta
by Atlanta Magazine.
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00:04:11,967 --> 00:04:15,233
I'm here to prove that food
of the African diaspora
is here to stay.
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00:04:17,367 --> 00:04:19,700
[Pablo] So I'm going to be
making a black seabass crudo
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00:04:19,700 --> 00:04:22,600
with a champagne mango
vinaigrette and a champagne
mango salsa.
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00:04:22,600 --> 00:04:27,000
I decided to go crudo
because I'm coming from Miami,
we have amazing fish,
125
00:04:27,000 --> 00:04:30,166
so we normally do
some raw fish preparations.
126
00:04:30,166 --> 00:04:34,100
The flesh is going
to compliment the sweetness
from the champagne mango.
127
00:04:34,100 --> 00:04:36,000
So for the champagne
mango vinaigrette,
128
00:04:36,000 --> 00:04:38,367
I'm making a simple syrup,
which is sugar and water.
129
00:04:38,367 --> 00:04:41,600
So I'm adding a little bit
of the simple syrup
with rice wine vinegar.
130
00:04:41,600 --> 00:04:43,867
Some lime juice
and some fish sauce
for some umami.
131
00:04:43,867 --> 00:04:46,967
Next, I'm going to start
butchering my fish.
132
00:04:46,967 --> 00:04:49,567
So I'm slicing the sea bass
sashimi style.
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00:04:49,567 --> 00:04:53,500
Chef Pablo,
what is your application
of mangoes going to be?
134
00:04:53,500 --> 00:04:55,867
The mango vinaigrette
and a mango salsa.
135
00:04:55,867 --> 00:04:57,767
In this case, I'm going
to be using champagne
mango,
136
00:04:57,767 --> 00:05:01,166
avocado, tomatillo,
and a little bit of magic
that I tell you later.
137
00:05:01,166 --> 00:05:02,934
-A little magic.
-Okay. You know, I love it.
138
00:05:05,200 --> 00:05:06,867
So I'm from Buenos Aires,
Argentina.
139
00:05:06,867 --> 00:05:09,000
When I was in high school
my parents worked late.
140
00:05:09,000 --> 00:05:11,066
I got to reheat
whatever they would leave
for me.
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00:05:11,066 --> 00:05:13,200
I would just start adding
spices, vegetables,
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00:05:13,200 --> 00:05:17,100
and it was so much fun
that when I was 17
I went to culinary school.
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00:05:17,100 --> 00:05:19,200
I've been cooking
pretty much around the world,
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00:05:19,200 --> 00:05:20,667
always in fine dining
restaurants.
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00:05:20,667 --> 00:05:24,000
Today I'm the executive chef
and co-owner of Lamon
Culinary Group.
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00:05:24,000 --> 00:05:26,400
We currently operate
a high end catering service,
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00:05:26,400 --> 00:05:29,300
so watch out, Bobby,
I'm coming for you.
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00:05:29,300 --> 00:05:31,233
[Jet] 15 minutes
on the clock, chefs.
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00:05:32,667 --> 00:05:34,600
[Pablo] So once I get
my seabass sliced,
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00:05:34,600 --> 00:05:36,166
I'm going to put them
into the cooler.
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00:05:36,166 --> 00:05:37,467
[Jet] Pablo!
You're going crudo,
black bass.
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00:05:37,467 --> 00:05:40,000
-I figure we're thinking
about the beach in Miami.
-Like that. Yeah.
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00:05:40,000 --> 00:05:41,400
-So I do that a lot.
-Yeah.
154
00:05:41,400 --> 00:05:43,900
You know, Afro-Caribbean,
I mean, he's playing right
into his strengths.
155
00:05:43,900 --> 00:05:45,166
What're you thinking,
you scared at all?
156
00:05:45,166 --> 00:05:46,166
You might wanna be.
157
00:05:46,166 --> 00:05:47,166
[laughs]
158
00:05:47,166 --> 00:05:48,567
I'm thinking
about myself, mainly.
159
00:05:48,567 --> 00:05:51,066
All right! How about a hand
for Pablo, everybody?
160
00:05:53,367 --> 00:05:55,467
-Demetrius!
-What's up?
161
00:05:55,467 --> 00:05:57,000
You have a lot happening here.
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00:05:57,000 --> 00:05:59,166
[Demetrius] Mango
is super versatile,
and I wanna show that.
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00:05:59,166 --> 00:06:01,100
All right, I like it.
Good luck, chefs!
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00:06:01,100 --> 00:06:02,367
[cheering]
165
00:06:02,367 --> 00:06:04,600
[Demetrius] I'm slicing
the champagne mangoes
thinly,
166
00:06:04,600 --> 00:06:05,967
and then I get
my pickling liquid
167
00:06:05,967 --> 00:06:08,000
and I pour it on top
of my sliced mangoes.
168
00:06:08,000 --> 00:06:10,266
[Jet] Demetrius has a lot
of applications.
169
00:06:10,266 --> 00:06:11,567
And also scallops,
170
00:06:11,567 --> 00:06:14,066
I'm scared they're gonna
get beat up by the mango,
right?
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00:06:14,066 --> 00:06:15,700
Chef Pablo, crudo.
172
00:06:15,700 --> 00:06:18,767
I don't think you have
enough going on in the plate.
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00:06:18,767 --> 00:06:20,567
[Pablo] And now I'm going
to start working on my salsa.
174
00:06:20,567 --> 00:06:24,967
I'll be using tomatillos,
avocado, lime juice,
Thai chilis.
175
00:06:24,967 --> 00:06:26,900
I have to bring some heat
from Miami.
176
00:06:26,900 --> 00:06:30,266
Next I'm going to blend
the base liquid
for the vinaigrette
177
00:06:30,266 --> 00:06:32,066
along with the champagne
mango.
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00:06:33,300 --> 00:06:34,900
I get my scallops into a pan.
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00:06:34,900 --> 00:06:37,166
Coming up on 8 minutes, chefs.
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00:06:37,166 --> 00:06:38,800
8 minutes to go!
181
00:06:38,800 --> 00:06:40,800
Demetrius, these scallops
smell delicious.
182
00:06:40,800 --> 00:06:42,467
I see you basting them
right now.
183
00:06:42,467 --> 00:06:44,367
That is absolutely gorgeous.
184
00:06:44,367 --> 00:06:47,834
For this curry mango,
I want to puree it
so that it's nice and smooth.
185
00:06:48,900 --> 00:06:49,734
I've been on tv enough to know
186
00:06:49,734 --> 00:06:51,166
-we can't talk over blenders.
-[laughs]
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00:06:53,166 --> 00:06:54,100
[Jesse] Talk to me,
what's goin' on?
188
00:06:54,100 --> 00:06:55,300
I'm working
on the vinaigrette.
189
00:06:55,300 --> 00:06:57,467
[Jesse] You understand
what's at stake here, right?
190
00:06:57,467 --> 00:06:59,066
If you can take down
my guy, Demetrius,
191
00:06:59,066 --> 00:07:01,967
you get a shot
at the man, Bobby Flay.
192
00:07:01,967 --> 00:07:03,500
-Is this gonna do it?
-Oh, for sure.
193
00:07:03,500 --> 00:07:04,767
We'll see, chef.
194
00:07:04,767 --> 00:07:06,467
Now I wanna showcase
the mango fresh,
195
00:07:06,467 --> 00:07:08,467
so I move on
into a small dice.
196
00:07:08,467 --> 00:07:10,467
[Bobby] Two very inventive
dishes.
197
00:07:10,467 --> 00:07:12,367
Well, all that means
is we're gonna beat
you today, Bobby.
198
00:07:12,367 --> 00:07:14,634
[Bobby] 1:45 to go, you guys.
199
00:07:16,300 --> 00:07:17,867
I have to start
getting my plates together.
200
00:07:17,867 --> 00:07:19,867
I get my curry mango
down on the plate.
201
00:07:19,867 --> 00:07:22,000
Then I add a little bit
of mustard frill.
202
00:07:22,000 --> 00:07:23,233
Top it with my scallops.
203
00:07:23,233 --> 00:07:28,400
Then I add my fresh mango,
my charred mango
and pickled mango.
204
00:07:28,400 --> 00:07:31,166
So I grab my fish
and I start plating
my seabass crudo first,
205
00:07:31,166 --> 00:07:33,667
then I top it off
with the champagne
mango salsa,
206
00:07:33,667 --> 00:07:35,667
and then my champagne
mango vinaigrette.
207
00:07:35,667 --> 00:07:36,867
Come on, y'all, get it done!
208
00:07:36,867 --> 00:07:40,166
[Bobby and audience]
Ten, nine, eight...
209
00:07:40,166 --> 00:07:42,266
[Pablo] I finish it
with a little bit
of micro cilantro.
210
00:07:42,266 --> 00:07:44,266
[Demetrius] And a little bit
of flaky sea salt.
211
00:07:44,266 --> 00:07:45,567
-[both] Three!
-Ring the bell.
212
00:07:45,567 --> 00:07:46,800
[all] Two, one!
213
00:07:46,800 --> 00:07:48,266
-[ringing]
-Let's go!
214
00:07:48,266 --> 00:07:50,100
[crowd cheers]
215
00:07:50,100 --> 00:07:52,467
[Pablo] So I'm feeling
really good, it is beautiful
and it's delicious.
216
00:07:52,467 --> 00:07:55,300
And the champagne mango
is definitely the star
of the dish.
217
00:07:55,300 --> 00:07:57,800
Looking at that Pablo's dish,
it looks like it came
out of a magazine.
218
00:07:57,800 --> 00:07:59,767
But I think all
my components
taste great.
219
00:07:59,767 --> 00:08:02,233
He has no chance of making it
to the second round.
220
00:08:06,367 --> 00:08:08,767
[Jesse] Based on what Jet
and I are looking at here,
221
00:08:08,767 --> 00:08:12,500
I feel like we're gonna
be feeling the sweet
breeze of victory.
222
00:08:12,500 --> 00:08:13,867
[laughs]
223
00:08:13,867 --> 00:08:15,367
All right. Chef Demetrius,
what did you make?
224
00:08:15,367 --> 00:08:18,266
Seared scallops
with mango four ways.
225
00:08:21,100 --> 00:08:24,300
I was like, "There's no way
it's gonna be delicious
four ways. Maybe two."
226
00:08:24,300 --> 00:08:25,467
But you nailed it.
227
00:08:25,467 --> 00:08:27,500
The scallop was
the right protein.
228
00:08:27,500 --> 00:08:28,967
It's sweet, it's salty.
229
00:08:28,967 --> 00:08:30,834
There's so much balance
on this plate.
230
00:08:31,567 --> 00:08:33,367
This is an umami bomb.
231
00:08:33,367 --> 00:08:35,867
The habanero's
really used perfectly.
232
00:08:35,867 --> 00:08:37,300
So many flavors goin' on.
233
00:08:37,300 --> 00:08:38,767
I didn't think you could
pull it off in 20 minutes.
234
00:08:38,767 --> 00:08:39,967
-Nice job.
-Thank you.
235
00:08:39,967 --> 00:08:41,467
Chef Pablo,
what'd you make for us?
236
00:08:41,467 --> 00:08:44,200
Black seabass crudo,
with a champagne mango
vinaigrette
237
00:08:44,200 --> 00:08:46,033
and a champagne mango salsa.
238
00:08:48,300 --> 00:08:52,867
Bro, tomatillo acid,
mango sweet,
fish sauce, vinegar.
239
00:08:52,867 --> 00:08:55,500
Dude, you're hitting
all those big five flavors
240
00:08:55,500 --> 00:08:57,033
and you're doing it
really smart.
241
00:08:58,066 --> 00:08:59,600
Aesthetically, it's beautiful.
242
00:08:59,600 --> 00:09:02,066
This looks like something
you'd find in a Michelin
restaurant.
243
00:09:02,066 --> 00:09:03,867
It hits sweet to me first,
244
00:09:03,867 --> 00:09:06,567
and then the acidity
dials that down nicely.
245
00:09:06,567 --> 00:09:08,533
Just the perfect amount
of heat as well.
246
00:09:09,400 --> 00:09:10,867
Dude, this is gonna be brutal.
247
00:09:10,867 --> 00:09:13,000
-Oh.
-This is gonna be
a really tough decision.
248
00:09:13,000 --> 00:09:17,000
I'm super nervous
because there's nothing wrong
with either one of our dishes.
249
00:09:17,000 --> 00:09:20,400
I am praying to the food gods
that I make it to round two.
250
00:09:20,400 --> 00:09:24,033
The chef moving forward
to beat Bobby is...
251
00:09:26,967 --> 00:09:28,367
...Chef Demetrius!
252
00:09:28,367 --> 00:09:30,400
[crowd cheers]
253
00:09:30,400 --> 00:09:31,900
[Pablo] Well,
I'm super disappointed,
254
00:09:31,900 --> 00:09:33,967
mainly because they loved
my dish as well.
255
00:09:33,967 --> 00:09:37,166
I would've rather
gone home because of a dish
that wasn't so good.
256
00:09:37,166 --> 00:09:41,266
Demetrius, you put such
a complete thought on a plate.
257
00:09:41,266 --> 00:09:42,900
Four perfect executions.
258
00:09:42,900 --> 00:09:45,266
You've got what it takes
to bring home the dub.
259
00:09:45,266 --> 00:09:46,734
-You can do this.
-Thank you.
260
00:09:52,266 --> 00:09:53,867
All right, Demetrius,
great job.
261
00:09:53,867 --> 00:09:55,467
Your dish was beautiful.
262
00:09:55,467 --> 00:09:57,600
-How're you feeling
about round two?
-Feel really confident.
263
00:09:57,600 --> 00:09:59,767
I think I got what it takes
to take you down. [laughs]
264
00:09:59,767 --> 00:10:01,467
What are we cooking today?
What's your signature dish?
265
00:10:01,467 --> 00:10:03,166
My signature dish is...
266
00:10:03,900 --> 00:10:05,066
...Jamaican beef patties.
267
00:10:05,066 --> 00:10:07,867
-Jamaican beef patties.
-[Demetrius] Yes!
268
00:10:07,867 --> 00:10:11,166
We're gonna bring in
three industry experts
to pick the winner.
269
00:10:11,166 --> 00:10:13,500
Once I win,
it's gonna be Beat Demetrius
not Beat Bobby Flay.
270
00:10:13,500 --> 00:10:15,200
-Okay.
-[both] Ooh!
271
00:10:15,200 --> 00:10:17,000
I like that he just wants
my job.
272
00:10:17,000 --> 00:10:18,066
[laughs]
273
00:10:18,066 --> 00:10:19,667
[Jesse] 45 minutes
on the clock, gentlemen,
274
00:10:19,667 --> 00:10:22,266
and your time starts now.
275
00:10:22,266 --> 00:10:23,634
-[Jet] Yeah!
-[crowd cheers]
276
00:10:27,667 --> 00:10:31,667
You know, I think Jamaican
beef patties are the perfect
summertime dish.
277
00:10:31,667 --> 00:10:33,900
Right? Handheld pastry, beef,
278
00:10:33,900 --> 00:10:37,266
a curry powder, paprika,
Allspice.
279
00:10:37,266 --> 00:10:40,000
[Jesse] And listen,
I need a flaky crust.
280
00:10:40,000 --> 00:10:41,900
-Got it.
-Something buttery,
flavorful.
281
00:10:41,900 --> 00:10:43,066
[Jet] I wonder
if they're going
to do a sauce.
282
00:10:43,066 --> 00:10:45,667
-Do you like a sauce?
-I am a no sauce patty guy.
283
00:10:45,667 --> 00:10:48,367
And I like the move
where he's grinding
his own meat.
284
00:10:48,367 --> 00:10:51,367
Beating Bobby Flay
with Jamaican beef patties
is just gonna show
285
00:10:51,367 --> 00:10:54,500
that Jamaican beef patties
are on the same playing field
286
00:10:54,500 --> 00:10:56,567
as perogies
or Asian dumplings.
287
00:10:56,567 --> 00:10:59,567
So I'm making
a Jamaican beef patty
with dry chili yogurt.
288
00:10:59,567 --> 00:11:02,867
So in my filling
I'm using short rib brisket
and top round,
289
00:11:02,867 --> 00:11:06,066
so that I have different
flavors and different fat
contents.
290
00:11:06,066 --> 00:11:09,667
Demetrius, why did you want
to go with this
as your special dish?
291
00:11:09,667 --> 00:11:11,700
I've been eating this
ever since I was a kid.
292
00:11:11,700 --> 00:11:13,767
So it's kind of something
that's in my DNA.
293
00:11:13,767 --> 00:11:15,333
Awesome.
294
00:11:15,333 --> 00:11:18,300
[Demetrius] And then I add
onions, garlic, and habanero
into a food processor.
295
00:11:18,300 --> 00:11:20,166
This is gonna give me
a nice, fine chop.
296
00:11:20,166 --> 00:11:22,867
And it's also gonna help
them melt into the, uh,
beef mixture.
297
00:11:22,867 --> 00:11:24,266
[sizzling]
298
00:11:24,266 --> 00:11:26,467
[Bobby] So I'm makin'
Jamaican beef patties
299
00:11:26,467 --> 00:11:28,266
with a mango, coconut
rum sauce.
300
00:11:28,266 --> 00:11:30,100
So the first thing I do
is I get my dough started.
301
00:11:30,100 --> 00:11:34,200
So I'm gonna use
some flour, some butter,
some water and an egg.
302
00:11:34,200 --> 00:11:37,667
Hey, Bobby,
have you ever made
a Jamaican beef patty before?
303
00:11:37,667 --> 00:11:39,467
-No.
-[Jesse] Yeah!
304
00:11:39,467 --> 00:11:41,266
[Bobby] But I'm really excited
about it, I have to be honest.
305
00:11:41,266 --> 00:11:43,800
I love the way they taste,
I love the flavors.
306
00:11:43,800 --> 00:11:45,266
I'm gonna get started
on my filling.
307
00:11:45,266 --> 00:11:48,166
I started with onions,
Fresnos, garlic.
308
00:11:48,166 --> 00:11:50,100
37 minutes, y'all.
309
00:11:50,100 --> 00:11:51,567
[crowd cheers]
310
00:11:51,567 --> 00:11:53,000
[Jet] Bobby!
311
00:11:53,000 --> 00:11:53,900
You got your crust in already.
312
00:11:53,900 --> 00:11:56,066
-Yeah, but here's the problem,
okay?
-Yeah.
313
00:11:56,066 --> 00:11:58,066
So you have to, like,
make the dough, let it rest,
314
00:11:58,066 --> 00:11:59,667
roll out the dough,
make the filling,
315
00:11:59,667 --> 00:12:01,166
and these things
take a minute to bake.
316
00:12:01,166 --> 00:12:02,400
[Jet] Right.
317
00:12:02,400 --> 00:12:04,467
I think they need to bake
for about 35 minutes
and 40 seconds.
318
00:12:04,467 --> 00:12:06,367
-Good for our team.
-Yeah, that's... that's gonna
be a problem.
319
00:12:06,367 --> 00:12:07,467
[all laughing]
320
00:12:07,467 --> 00:12:08,767
I'm gonna get started
on my dough.
321
00:12:08,767 --> 00:12:10,667
I add my flour to the mixer,
322
00:12:10,667 --> 00:12:13,367
and I'm adding cold butter,
turmeric and curry powder,
323
00:12:13,367 --> 00:12:16,667
because it's super traditional
for your Jamaican beef
patties to be yellow.
324
00:12:16,667 --> 00:12:18,667
So it's, uh, mostly butter,
325
00:12:18,667 --> 00:12:20,000
which is...
which is my secret.
326
00:12:20,000 --> 00:12:21,000
Shh!
327
00:12:21,000 --> 00:12:23,100
Mostly shortening.
Yes, go ahead.
328
00:12:23,100 --> 00:12:25,500
[Demetrius] Having cold butter
is the key to having
flaky layers
329
00:12:25,500 --> 00:12:28,166
because that's what's gonna
release the steam in the oven.
330
00:12:28,166 --> 00:12:30,100
All right, Demetrius everyone,
let's give it up.
331
00:12:30,100 --> 00:12:33,200
[crowd cheering]
332
00:12:33,200 --> 00:12:36,000
[Jet] Demetrius is, uh,
taking the dough out,
he's pressing it together.
333
00:12:36,000 --> 00:12:38,400
Make sure you don't form
a lotta gluten,
334
00:12:38,400 --> 00:12:40,900
which gives you
a beautiful, flaky crust.
335
00:12:40,900 --> 00:12:43,066
So I get my dough wrapped up
and into the cooler.
336
00:12:45,100 --> 00:12:46,767
[Bobby]
So I add the ground beef,
337
00:12:46,767 --> 00:12:50,367
then I add some curry powder,
Allspice, and some smoked
paprika.
338
00:12:50,367 --> 00:12:51,700
[Demetrius] I think Bobby's
coping out,
339
00:12:51,700 --> 00:12:53,066
because he's using
ground beef.
340
00:12:53,066 --> 00:12:55,200
Like, come on now,
if you're gonna make
Jamaican beef patties
341
00:12:55,200 --> 00:12:56,867
you have to do
all the work yourself.
342
00:12:56,867 --> 00:13:02,300
I'm adding Allspice, cumin,
coriander, smoked paprika,
curry powder and turmeric.
343
00:13:02,300 --> 00:13:05,166
And then I'm adding gelatin
so that when it cools down,
344
00:13:05,166 --> 00:13:06,767
I don't have a...
a runny liquid.
345
00:13:06,767 --> 00:13:09,066
He put in gelatin powder.
346
00:13:09,066 --> 00:13:12,900
The moisture in the filling
doesn't permeate the dough
and then sog it out.
347
00:13:12,900 --> 00:13:14,266
I think it's a genius
move, dude.
348
00:13:14,266 --> 00:13:17,433
So I have to get it colder
so that I don't melt
the butter in my dough.
349
00:13:19,166 --> 00:13:20,600
[Bobby] So I need to get
that filling cooled down,
350
00:13:20,600 --> 00:13:23,266
because I can't put
hot filling into these.
351
00:13:23,266 --> 00:13:25,100
[Jet] Oh, Bobby's working
his crust already.
352
00:13:25,100 --> 00:13:28,400
So does it look like crust
or does it look like pasta?
353
00:13:28,400 --> 00:13:30,800
I'm ready for a Jamaican
pappardelle baby.
354
00:13:30,800 --> 00:13:34,100
-[Bobby laughs]
-[laughs] He's flustered.
355
00:13:34,100 --> 00:13:38,767
-Oh, look at that flaky crust
on Demetrius' side.
-Mmm.
356
00:13:38,767 --> 00:13:43,567
He can't even roll
it out because it's so
beautifully buttery.
357
00:13:43,567 --> 00:13:45,066
[Demetrius] The trick
to great dough
358
00:13:45,066 --> 00:13:47,567
is to bash it on the counter
so that you don't melt
any of that butter.
359
00:13:47,567 --> 00:13:50,233
You wanna create
as little friction
as possible.
360
00:13:51,266 --> 00:13:52,867
See what Demetrius
is doing there, hammering?
361
00:13:52,867 --> 00:13:55,367
-Those are your dreams
right there, Bobby.
-[laughs]
362
00:13:55,367 --> 00:13:57,066
-[laughs]
-[crowd laughs]
363
00:14:00,800 --> 00:14:02,333
29 minutes left now.
364
00:14:03,567 --> 00:14:07,767
[Jet] So usually the Jamaican
beef patties are very yellow.
365
00:14:07,767 --> 00:14:10,567
-This is a good sign.
That pasta looking thing?
-[Jesse] Yeah.
366
00:14:10,567 --> 00:14:14,667
Versus Demetrius'
for sure has it on the crust.
367
00:14:14,667 --> 00:14:18,266
[Jesse] Ah, Jet,
I wonder how many women
would want to date Bobby Flay.
368
00:14:18,266 --> 00:14:19,767
-Should I go find out?
-Oh, man!
369
00:14:19,767 --> 00:14:20,967
Jesse, yes!
370
00:14:20,967 --> 00:14:22,767
Did you all know
that Bobby Flay
371
00:14:22,767 --> 00:14:26,266
was actually asked
to be the Bachelor,
372
00:14:26,266 --> 00:14:28,767
a very, very, very long
time ago.
373
00:14:28,767 --> 00:14:30,200
[all laughing]
374
00:14:30,200 --> 00:14:33,467
[Jesse] I thought I would
just come over and ask
this beautiful young lady,
375
00:14:33,467 --> 00:14:37,433
would you accept this rose
and date Bobby Flay?
376
00:14:38,300 --> 00:14:39,333
Hm, no.
377
00:14:39,767 --> 00:14:41,333
[crowd laughs]
378
00:14:41,867 --> 00:14:42,800
[snickers]
379
00:14:42,800 --> 00:14:44,800
-O for one.
-No lunch for you.
380
00:14:44,800 --> 00:14:46,300
[all laughing]
381
00:14:46,300 --> 00:14:48,467
What about you,
would you date Bobby Flay?
382
00:14:48,467 --> 00:14:49,467
No, thank you.
383
00:14:49,467 --> 00:14:50,700
Oh, my god.
384
00:14:50,700 --> 00:14:52,500
Free roses! Free roses!
385
00:14:52,500 --> 00:14:55,367
-[laughs]
-I do have to say this looks
moist and delicious.
386
00:14:55,367 --> 00:14:57,166
[Bobby] We got some,
uh, curry beef in here.
387
00:14:57,166 --> 00:14:59,567
And now I'm tryna
fold 'em the best I can.
388
00:14:59,567 --> 00:15:01,000
Listen, if you wanna
incorporate the roses,
389
00:15:01,000 --> 00:15:02,367
you've got a bunch of free
ones over...
390
00:15:02,367 --> 00:15:03,266
[laughs] Thanks.
391
00:15:03,266 --> 00:15:05,066
-We'll see ya, chef.
-[Jesse] Bye.
392
00:15:05,066 --> 00:15:06,667
So I gotta get
these patties filled.
393
00:15:06,667 --> 00:15:08,767
Demetrius, is this like
you normally make 'em?
394
00:15:08,767 --> 00:15:11,600
It's a lot better.
Bobby got something
to worry about today.
395
00:15:11,600 --> 00:15:13,000
Cheer for Demetrius,
everybody!
396
00:15:13,000 --> 00:15:15,000
[crowd cheers]
397
00:15:15,000 --> 00:15:17,200
[Demetrius] I'm sealing these
just like my grandmother
taught me,
398
00:15:17,200 --> 00:15:18,834
and I have to get these
into the oven.
399
00:15:20,467 --> 00:15:21,967
[Bobby] And then brush it
with some egg.
400
00:15:21,967 --> 00:15:23,600
So it gets a nice
sorta golden color.
401
00:15:23,600 --> 00:15:26,400
And I gotta get 'em
in the oven.
402
00:15:26,400 --> 00:15:30,667
So I'm making a dry
chili yogurt with some
pasilla chilies, guajillo,
403
00:15:30,667 --> 00:15:33,367
and I'm toasting the skins
to bring out all the flavors.
404
00:15:33,367 --> 00:15:36,467
Demetrius, do you usually pair
a sauce or anything with this?
405
00:15:36,467 --> 00:15:37,834
Yes, I do. I'm doin'
that right now.
406
00:15:37,834 --> 00:15:40,266
[Jet] Don't say it
out loud, we don't want Bobby
to steal your recipe.
407
00:15:40,266 --> 00:15:42,000
Even if he had,
he couldn't make it
as good anyway.
408
00:15:42,000 --> 00:15:44,500
-[crowd] Whoa!
-Whoo!
409
00:15:44,500 --> 00:15:47,600
I throw that
into a spice grind to get
a nice, even powder,
410
00:15:47,600 --> 00:15:49,467
and add that
to my Greek yogurt.
411
00:15:49,467 --> 00:15:51,367
This is something
that isn't traditionally done,
412
00:15:51,367 --> 00:15:55,900
but I think it's gonna
help to cool the spice
that's inside of my dish.
413
00:15:55,900 --> 00:15:59,433
So my mango sauce
is cooked mangoes,
some rum.
414
00:16:00,900 --> 00:16:02,233
[Jet] Whoa!
415
00:16:02,233 --> 00:16:05,300
-He's so desperate
he playin' the flambe game.
-[Jesse laughs] Yeah!
416
00:16:05,300 --> 00:16:06,667
So, Bobby,
what do we got
in the pan?
417
00:16:06,667 --> 00:16:09,567
[Bobby] Mangoes,
some rum, coconut milk,
some scotch bonnets.
418
00:16:09,567 --> 00:16:12,200
I ain't ever heard
of rum in a Jamaican
beef patty, but we'll see.
419
00:16:12,200 --> 00:16:14,100
I'm just gonna get
'em drunk, baby, that's it.
420
00:16:14,100 --> 00:16:15,066
[laughs]
421
00:16:16,000 --> 00:16:17,900
Very fruity from the mango
and the coconut,
422
00:16:17,900 --> 00:16:20,000
gives it that creamy
consistency.
423
00:16:20,000 --> 00:16:21,867
All right, I'll give you one.
424
00:16:21,867 --> 00:16:23,166
-[crowd] Aw!
-Thank you.
425
00:16:23,166 --> 00:16:24,900
-Oh, so now
he's handing out roses.
-Traitor!
426
00:16:24,900 --> 00:16:25,900
[Bobby] You wanna taste
the sauce?
427
00:16:25,900 --> 00:16:27,367
Don't fall in love now.
428
00:16:27,367 --> 00:16:28,867
-[laughing]
-[woman] Aw!
429
00:16:29,867 --> 00:16:31,200
That's pretty good, Bobby.
430
00:16:31,200 --> 00:16:32,567
See, you gotta court 'em.
431
00:16:32,567 --> 00:16:34,667
-[crowd laughs]
-Can't just roll up
with the roses!
432
00:16:34,667 --> 00:16:36,700
Chivalry's not dead, Bobby.
433
00:16:36,700 --> 00:16:39,400
Wow, there's only 6
minutes to go.
434
00:16:39,400 --> 00:16:42,100
You know, I've always...
I've always wanted to go,
you know, play a little game,
435
00:16:42,100 --> 00:16:44,467
throw the ball around
in a kitchen.
436
00:16:44,467 --> 00:16:46,066
[Jet] What can possibly
go wrong?
437
00:16:46,066 --> 00:16:48,033
It would never be
a distracting thing.
438
00:16:48,500 --> 00:16:49,400
Would it?
439
00:16:49,400 --> 00:16:50,634
-[Jesse] Oh!
-[crowd exclaims]
440
00:16:52,200 --> 00:16:53,266
[Jet] What?
441
00:16:55,100 --> 00:16:56,000
Taste the sauce.
442
00:16:56,000 --> 00:16:57,266
There you go.
We're gonna taste that sauce.
443
00:16:57,266 --> 00:16:58,266
[Bobby] Yeah.
444
00:16:58,467 --> 00:16:59,333
Mmm.
445
00:16:59,333 --> 00:17:01,600
Bro, a little heat,
pretty darn delicious.
446
00:17:01,600 --> 00:17:03,000
It's delicious. It's... Yes.
447
00:17:03,000 --> 00:17:04,600
-[Jet] Demetrius,
what's happening?
-[Jesse] Can I go in here?
448
00:17:04,600 --> 00:17:05,900
[Demetrius] Yes, sir, you can.
449
00:17:05,900 --> 00:17:07,266
-Thank you. I love that.
-Mmm.
450
00:17:07,266 --> 00:17:09,667
-Thank you. The Greek yogurt.
-Wow.
451
00:17:09,667 --> 00:17:11,266
[Jesse] 2 minutes to go!
452
00:17:12,667 --> 00:17:13,767
[Demetrius] I have
to start plating.
453
00:17:13,767 --> 00:17:16,300
So I get my dry
chili yogurt down first.
454
00:17:16,300 --> 00:17:18,166
My Jamaican beef patties
look golden brown.
455
00:17:18,166 --> 00:17:20,767
And I gotta get these
on the plate.
456
00:17:20,767 --> 00:17:22,967
[Bobby] So when I take
'em out, like, they look
actually really good.
457
00:17:22,967 --> 00:17:25,767
I'm gonna put some
of the mango coconut sauce
on the bottom of the plate.
458
00:17:25,767 --> 00:17:26,667
Patty on top.
459
00:17:26,667 --> 00:17:28,600
Some scallions,
some pickled shallots,
460
00:17:28,600 --> 00:17:32,000
'cause I like a little
crunchy pickling
flavor on top.
461
00:17:32,000 --> 00:17:34,767
[both] Ten, nine, eight.
462
00:17:34,767 --> 00:17:36,767
[Demetrius]
And I garnish it
with fresh cilantro.
463
00:17:36,767 --> 00:17:41,800
[Jesse and Jet]
Five, four, three,
two, one.
464
00:17:41,800 --> 00:17:43,100
[crowd cheers]
465
00:17:43,100 --> 00:17:44,333
-Great job.
-Thank you.
466
00:17:44,867 --> 00:17:46,266
Great job.
467
00:17:46,266 --> 00:17:47,300
[Bobby] I think the flavors
are good.
468
00:17:47,300 --> 00:17:49,066
I hope, like, one
doesn't overpower
the other,
469
00:17:49,066 --> 00:17:51,100
but, you know,
Demetrius' dish
looks really good.
470
00:17:51,100 --> 00:17:53,567
[Demetrius] I'm super proud
of the dish
that's in front of me.
471
00:17:53,567 --> 00:17:55,567
My grandmother would be
extremely proud.
472
00:17:55,567 --> 00:17:58,066
But I know that I cannot
underestimate Bobby.
473
00:18:01,967 --> 00:18:04,767
Tonight we're celebrating
Jamaican beef patties.
474
00:18:04,767 --> 00:18:06,400
And so now
we wanna introduce
the judges.
475
00:18:06,400 --> 00:18:10,967
Co-owner of La Fonda NYC,
James Gonzalez.
476
00:18:10,967 --> 00:18:16,166
The chef and owner
of LoLo's Seafood Shack,
Skai Young.
477
00:18:16,166 --> 00:18:19,600
And the executive chef
of Veranda restaurant,
George Mendes.
478
00:18:19,600 --> 00:18:21,567
-[crowd cheers]
-[mouthing] Thank you,
thank you.
479
00:18:23,266 --> 00:18:24,767
All right, judges,
we're gonna ask you to start
480
00:18:24,767 --> 00:18:27,634
with the first Jamaican
beef patty in front of you.
481
00:18:33,300 --> 00:18:36,266
I literally feel like
I'm in Jamaica
having a little snack.
482
00:18:36,266 --> 00:18:38,867
It's really soulful,
the spice is really
coming through.
483
00:18:38,867 --> 00:18:43,433
Crust is nice and flaky,
and it's got a nice ratio
of dough to the filling.
484
00:18:44,066 --> 00:18:45,367
I love this patty.
485
00:18:45,367 --> 00:18:47,500
I'm getting all
the spicy heat.
486
00:18:47,500 --> 00:18:50,166
And I love the color
of the crust.
487
00:18:50,166 --> 00:18:52,867
But instead of just cilantro
on top,
488
00:18:52,867 --> 00:18:56,300
I would've loved, like,
a herbal blend
with the yogurt.
489
00:18:56,300 --> 00:19:00,400
[James] From the profile,
the crust, the balance
of the beef,
490
00:19:00,400 --> 00:19:01,567
I felt everything was working.
491
00:19:01,567 --> 00:19:04,367
I really enjoyed the yogurt
sauce a lot.
492
00:19:04,367 --> 00:19:06,867
It's something I can eat
by itself as well.
493
00:19:06,867 --> 00:19:09,734
Judges, please try the second
Jamaican beef patty.
494
00:19:17,667 --> 00:19:21,500
I thought this was a beautiful
island-friendly presentation.
495
00:19:21,500 --> 00:19:24,166
I love the different flavors
and textures,
496
00:19:24,166 --> 00:19:27,834
but the sauce for me
was a little
on the sweet side.
497
00:19:28,867 --> 00:19:30,700
The sauce
is definitely overpowering,
498
00:19:30,700 --> 00:19:32,567
but it's still, nonetheless,
really delicious.
499
00:19:32,567 --> 00:19:34,567
Presentation, great.
500
00:19:34,567 --> 00:19:36,767
The beef in the inside
was good.
501
00:19:36,767 --> 00:19:38,867
It was a really good dish.
502
00:19:38,867 --> 00:19:40,066
[George] Beautiful colors
on the plate.
503
00:19:40,066 --> 00:19:41,367
Really striking presentation.
504
00:19:41,367 --> 00:19:45,000
I love the tropical
connotations of the sauce
itself.
505
00:19:45,000 --> 00:19:46,300
It's a festive sauce.
506
00:19:46,300 --> 00:19:48,567
I wanna keep having
more of it.
507
00:19:48,567 --> 00:19:53,000
But I'm looking
for more of a traditional
flakier dough.
508
00:19:53,000 --> 00:19:55,066
All right, judges,
we're gonna ask you
to take a vote.
509
00:19:55,066 --> 00:19:56,467
There you go.
510
00:19:57,200 --> 00:19:59,900
I cannot lose to Bobby Flay,
because this
is a personal dish.
511
00:19:59,900 --> 00:20:02,700
This is something I've made
hundreds and hundreds
of times,
512
00:20:02,700 --> 00:20:05,266
so if I lose to Bobby Flay
I don't think I can go back
to Atlanta.
513
00:20:05,266 --> 00:20:06,233
Thanks, man.
514
00:20:09,266 --> 00:20:10,734
And the winner is...
515
00:20:13,700 --> 00:20:15,533
...Chef Demetrius!
516
00:20:18,400 --> 00:20:19,367
[Bobby] Thanks a lot, man.
517
00:20:19,367 --> 00:20:20,367
[both cheering]
518
00:20:20,367 --> 00:20:21,533
[laughs]
519
00:20:22,400 --> 00:20:25,667
I just beat Bobby Flay
and it feels fantastic.
520
00:20:25,667 --> 00:20:27,300
To my grandma,
I just wanna say thank you,
521
00:20:27,300 --> 00:20:29,300
without you
I wouldn't be here right now.
522
00:20:29,300 --> 00:20:31,166
-How do you feel?
-It's amazing.
523
00:20:31,166 --> 00:20:33,200
I watched him on TV
since I was, like,
5-years-old.
524
00:20:33,200 --> 00:20:34,200
-So...
-[Jet] Right?
525
00:20:34,200 --> 00:20:35,567
-It's... It's...
-Take it easy. Take it easy.
526
00:20:35,567 --> 00:20:36,700
[all laughing]
527
00:20:36,700 --> 00:20:38,800
[Jet] I love watching
Demetrius come
to your house,
528
00:20:38,800 --> 00:20:40,800
and just teach you how
to make beef patties.
529
00:20:40,800 --> 00:20:42,900
He brought his A game.
He was on fire.
530
00:20:42,900 --> 00:20:44,567
[Jet] Bobby, take a vacation!
531
00:20:44,567 --> 00:20:46,100
-Take that. Take a vacation!
-Take that L, Bobby.
532
00:20:46,100 --> 00:20:48,433
Go get some sun, you need it!
533
00:20:51,467 --> 00:20:53,700
Take that L, Flay.
534
00:20:53,700 --> 00:20:56,767
I'm Demetrius Brown
and I just beat Bobby Flay.
535
00:20:56,767 --> 00:20:58,000
[crowd cheering]