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. 21 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. 29 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. 43 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. 46 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! 58 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. 61 00:02:05,066 --> 00:02:06,367 Demetrius, how you feeling? 62 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. 64 00:02:08,800 --> 00:02:10,166 -I thought he was just trying to beat you, man. -I love that. 65 00:02:10,166 --> 00:02:12,166 He doesn't wanna just beat me, he wants my job. 66 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. 68 00:02:14,300 --> 00:02:16,367 -What're you gonna teach me? -I'm gonna teach you how to cook. 69 00:02:16,367 --> 00:02:17,600 I love these young bucks, man. 70 00:02:17,600 --> 00:02:19,000 -They come in here. So fun. -[chuckles] 71 00:02:19,000 --> 00:02:20,066 [Bobby] Here's the way it's gonna work. 72 00:02:20,066 --> 00:02:22,000 I'm gonna give you an ingredient of my choice, 73 00:02:22,000 --> 00:02:24,600 and you must make that ingredient the star of your dish. 74 00:02:24,600 --> 00:02:26,333 An ingredient perfect for summer... 75 00:02:27,700 --> 00:02:30,000 ...champagne mangos! 76 00:02:30,000 --> 00:02:32,166 -[Jesse] Whoo! Okay. -Mango! 77 00:02:33,667 --> 00:02:35,367 -These mangoes in your cuisine? -Yes. 78 00:02:35,367 --> 00:02:36,266 -[Bobby] Sir? -Of course I do. 79 00:02:36,266 --> 00:02:38,000 All right, guys, 20 minutes on the clock. 80 00:02:38,000 --> 00:02:41,567 May all your pain be champagne mangoes. 81 00:02:41,567 --> 00:02:42,634 [rings] 82 00:02:43,367 --> 00:02:44,700 [Jet] Go, go, go! 83 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, 86 00:02:52,667 --> 00:02:54,567 mango glaze, mango sauce. 87 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 98 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. 104 00:03:32,266 --> 00:03:33,567 [Jet] That's a lotta ways that Demetrius going. 105 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. 108 00:03:39,567 --> 00:03:41,100 And then I'm doing a charred mango, 109 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. 111 00:03:47,066 --> 00:03:50,367 My grandmother was probably the best cook I've ever seen in my life. 112 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. 118 00:04:03,367 --> 00:04:07,300 We do everything from West African cooking to Caribbean cuisines 119 00:04:07,300 --> 00:04:08,500 to American soul food. 120 00:04:08,500 --> 00:04:11,967 We've been awarded best pop-up in Atlanta by Atlanta Magazine. 121 00:04:11,967 --> 00:04:15,233 I'm here to prove that food of the African diaspora is here to stay. 122 00:04:17,367 --> 00:04:19,700 [Pablo] So I'm going to be making a black seabass crudo 123 00:04:19,700 --> 00:04:22,600 with a champagne mango vinaigrette and a champagne mango salsa. 124 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. 133 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. 141 00:05:11,066 --> 00:05:13,200 I would just start adding spices, vegetables, 142 00:05:13,200 --> 00:05:17,100 and it was so much fun that when I was 17 I went to culinary school. 143 00:05:17,100 --> 00:05:19,200 I've been cooking pretty much around the world, 144 00:05:19,200 --> 00:05:20,667 always in fine dining restaurants. 145 00:05:20,667 --> 00:05:24,000 Today I'm the executive chef and co-owner of Lamon Culinary Group. 146 00:05:24,000 --> 00:05:26,400 We currently operate a high end catering service, 147 00:05:26,400 --> 00:05:29,300 so watch out, Bobby, I'm coming for you. 148 00:05:29,300 --> 00:05:31,233 [Jet] 15 minutes on the clock, chefs. 149 00:05:32,667 --> 00:05:34,600 [Pablo] So once I get my seabass sliced, 150 00:05:34,600 --> 00:05:36,166 I'm going to put them into the cooler. 151 00:05:36,166 --> 00:05:37,467 [Jet] Pablo! You're going crudo, black bass. 152 00:05:37,467 --> 00:05:40,000 -I figure we're thinking about the beach in Miami. -Like that. Yeah. 153 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. 162 00:05:57,000 --> 00:05:59,166 [Demetrius] Mango is super versatile, and I wanna show that. 163 00:05:59,166 --> 00:06:01,100 All right, I like it. Good luck, chefs! 164 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? 171 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. 173 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. 178 00:06:33,300 --> 00:06:34,900 I get my scallops into a pan. 179 00:06:34,900 --> 00:06:37,166 Coming up on 8 minutes, chefs. 180 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] 187 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]