1
00:00:00,634 --> 00:00:02,000
I'm Bobby Flay.
2
00:00:02,000 --> 00:00:05,600
Each week, one brave
chef will try to take me
down in my house.
3
00:00:05,600 --> 00:00:07,734
-I'm not worried about Bobby.
-What?
4
00:00:07,734 --> 00:00:09,266
-[crowd gasps]
-Ooh!
5
00:00:09,266 --> 00:00:11,367
This culinary battle is gonna
shake down in two rounds.
6
00:00:11,367 --> 00:00:12,700
Round one. To get to me,
7
00:00:12,700 --> 00:00:14,867
two contenders have
to go through each other,
8
00:00:14,867 --> 00:00:16,867
using an ingredient
of my choice.
9
00:00:16,867 --> 00:00:18,166
Let's do it!
10
00:00:18,166 --> 00:00:19,734
[Bobby] Two people
that know me well
11
00:00:19,734 --> 00:00:23,166
will decide who's got
the skills to beat me.
12
00:00:23,166 --> 00:00:25,867
Round two, I go head to head
with the winning contender.
13
00:00:25,867 --> 00:00:29,367
It's their turn to surprise me
with their signature dish.
14
00:00:29,367 --> 00:00:30,000
[yelling]
15
00:00:30,000 --> 00:00:30,600
[yelling]
16
00:00:30,600 --> 00:00:32,367
-♪ Friendly competition ♪
-Is that distracting?
17
00:00:32,367 --> 00:00:34,166
This is gonna be the first
one I don't finish.
18
00:00:34,166 --> 00:00:35,867
-Flay's in trouble!
-Whoo!
19
00:00:35,867 --> 00:00:37,500
-[Bobby] Bottom line...
-[exclaims]
20
00:00:37,500 --> 00:00:38,900
...everyone's out to beat me.
21
00:00:43,367 --> 00:00:44,867
All right, I'm ready
to bring the house down.
22
00:00:44,867 --> 00:00:46,367
Who's ready to cheer
me on tonight?
23
00:00:46,367 --> 00:00:48,634
[cheers and applause]
24
00:00:48,634 --> 00:00:50,100
Please welcome
two amazing women,
25
00:00:50,100 --> 00:00:51,967
ready to give me a hard time.
26
00:00:51,967 --> 00:00:53,066
[cheering]
27
00:00:53,066 --> 00:00:55,166
From Food Network,
Katie Lee Biegel,
28
00:00:55,166 --> 00:00:58,333
and actress and comedian,
the amazing Aisha Tyler.
29
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Ladies, looking good tonight!
30
00:01:00,000 --> 00:01:00,533
Ladies, looking good tonight!
31
00:01:01,266 --> 00:01:02,800
All right!
32
00:01:04,266 --> 00:01:07,166
Bobby, I think you have
some people who are excited
to see you lose tonight.
33
00:01:07,166 --> 00:01:08,600
No, they're just excited
to see you guys.
34
00:01:08,600 --> 00:01:10,100
-[Bobby] Welcome.
-Thank you!
35
00:01:10,100 --> 00:01:11,700
I mean, we've run
into each other, I think,
36
00:01:11,700 --> 00:01:13,266
but it's been
a long, long time.
37
00:01:13,266 --> 00:01:15,266
-Yeah, I feel like we've done
demos, and cooked together.
-[Bobby] Yes.
38
00:01:15,266 --> 00:01:17,266
I mean, you've cooked
and I've annoyed you.
39
00:01:17,266 --> 00:01:19,000
-[laughter]
-Which is what's
gonna happen today!
40
00:01:19,000 --> 00:01:20,500
What are you currently
working on these days?
41
00:01:20,500 --> 00:01:22,467
-I started my own
cocktail company.
-I love that.
42
00:01:22,467 --> 00:01:24,367
The best part is
whenever I go to a bar,
43
00:01:24,367 --> 00:01:25,867
it's just research
and development, so...
44
00:01:25,867 --> 00:01:27,367
-[laughter]
-You can write this off.
45
00:01:27,367 --> 00:01:28,367
-[Aisha] Yeah!
-[Bobby] And, uh,
46
00:01:28,367 --> 00:01:30,000
-my good friend Katie.
-I'm back!
47
00:01:30,000 --> 00:01:30,867
-my good friend Katie.
-I'm back!
48
00:01:30,867 --> 00:01:32,166
[Bobby] She's really
good at this.
49
00:01:32,166 --> 00:01:33,867
I'm sure you guys have
figured out a strategy
50
00:01:33,867 --> 00:01:35,467
-for this evening--
-We're not telling you!
51
00:01:35,467 --> 00:01:37,266
-Okay, fine. You're just gonna
get me drunk, obviously.
-[Aisha] Very sneaky.
52
00:01:37,266 --> 00:01:38,533
Yeah, I'm just
gonna get you lit!
53
00:01:38,533 --> 00:01:39,867
-[laughter]
-I'm ready!
54
00:01:39,867 --> 00:01:41,367
All right, so let's bring
out some chefs.
55
00:01:42,367 --> 00:01:44,700
[Katie] Our first contender
runs one of Houston's
56
00:01:44,700 --> 00:01:47,367
hottest record bars
and lounges.
57
00:01:47,367 --> 00:01:50,166
Executive chef, Jeff Potts!
58
00:01:50,166 --> 00:01:53,100
[cheering and applause]
59
00:01:55,600 --> 00:01:56,800
All right!
60
00:01:58,367 --> 00:02:00,000
Our next contender
is determined to open
New York City's first
61
00:02:00,000 --> 00:02:01,500
Our next contender
is determined to open
New York City's first
62
00:02:01,500 --> 00:02:03,266
Michelin Star
Jamaican restaurant.
63
00:02:03,266 --> 00:02:05,166
-Oh, yeah!
-[Aisha] Yes!
64
00:02:05,166 --> 00:02:07,634
From Queens, let's hear it
for chef Brittney Williams!
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00:02:07,634 --> 00:02:08,734
[cheering and applause]
66
00:02:10,166 --> 00:02:12,100
Oh!
67
00:02:13,367 --> 00:02:14,533
All right!
68
00:02:17,734 --> 00:02:19,166
Jeff, Brittney,
how you doing tonight?
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00:02:19,166 --> 00:02:21,467
Doing excellent. Got a lot
of tricks up my sleeve.
70
00:02:21,467 --> 00:02:22,967
-[Jeff] You're not worried
about him, are you?
-Absolutely not.
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00:02:22,967 --> 00:02:24,367
-All right.
-[exhales]
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00:02:24,367 --> 00:02:26,000
-[laughter]
-[Bobby] Here's the way
it's gonna work.
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00:02:26,000 --> 00:02:27,867
I'm gonna put 20 minutes
on these clocks.
74
00:02:27,867 --> 00:02:30,000
I'm gonna give you
an ingredient of my choice.
75
00:02:30,000 --> 00:02:30,166
I'm gonna give you
an ingredient of my choice.
76
00:02:30,166 --> 00:02:33,367
And you must
make that ingredient
the star of your dish.
77
00:02:33,367 --> 00:02:34,800
And that ingredient is...
78
00:02:36,266 --> 00:02:38,367
...the Japanese mountain yam.
79
00:02:38,367 --> 00:02:40,500
-[crowd gasping]
-So excited about
that ingredient.
80
00:02:40,500 --> 00:02:42,166
-Do you use this a lot?
-More than you know.
81
00:02:42,166 --> 00:02:44,166
-How do you feel about this?
-I'm okay with that.
82
00:02:44,166 --> 00:02:45,500
-'Cause he's very excited.
-We have Jamaican yams.
83
00:02:45,500 --> 00:02:47,066
All right guys, 20 minutes.
84
00:02:47,066 --> 00:02:48,467
If you're in a jam,
85
00:02:48,467 --> 00:02:50,700
just use your Japanese
mountain yam.
86
00:02:50,700 --> 00:02:53,066
-[bell rings]
-[cheering and applause]
87
00:03:00,367 --> 00:03:01,867
[Katie] That's a big yam!
88
00:03:01,867 --> 00:03:03,166
So this Japanese mountain yam.
89
00:03:03,166 --> 00:03:05,867
The outer skin
is actually quite hairy.
90
00:03:05,867 --> 00:03:08,867
-So it should be peeled.
-[laughter]
91
00:03:08,867 --> 00:03:12,100
[Aisha] Typically, like,
yams and sweet potatoes
have a drier, fluffier,
92
00:03:12,100 --> 00:03:14,000
more potato-y texture,
and this is a little,
93
00:03:14,000 --> 00:03:15,467
I don't wanna say
sliminess, but maybe, like,
94
00:03:15,467 --> 00:03:16,367
okra can kind of get.
95
00:03:16,367 --> 00:03:18,266
-That's sliminess. Yeah.
-Yeah, slimy!
96
00:03:18,266 --> 00:03:19,600
I would definitely roast it.
97
00:03:19,600 --> 00:03:21,266
I'd spice rub it,
I'd crust it,
98
00:03:21,266 --> 00:03:22,600
make a glaze for it.
99
00:03:22,600 --> 00:03:24,867
[Jeff] I worked
for a few years in
a Japanese restaurant,
100
00:03:24,867 --> 00:03:27,367
and we worked with
these yams a lot there.
101
00:03:27,367 --> 00:03:29,634
So I'm making Japanese
mountain yam soup,
102
00:03:29,634 --> 00:03:30,000
with ikura,
which is salmon roe.
103
00:03:30,000 --> 00:03:32,100
with ikura,
which is salmon roe.
104
00:03:32,100 --> 00:03:35,867
I'm going to blanche
some to take away
that slimy texture.
105
00:03:35,867 --> 00:03:37,367
Jeff, what are you making?
106
00:03:37,367 --> 00:03:40,266
A potato soup, little bit
of Japanese influence.
107
00:03:40,266 --> 00:03:42,533
-We're gonna make it good.
We're gonna party.
-[laughter]
108
00:03:44,967 --> 00:03:47,734
[Jeff] When I was a kid,
my mom was a terrible cook.
109
00:03:47,734 --> 00:03:49,000
Sorry, Mom.
110
00:03:49,000 --> 00:03:51,500
But she'll tell you
that I learned out
of necessity,
111
00:03:51,500 --> 00:03:53,100
and so I went
to culinary school.
112
00:03:53,100 --> 00:03:55,967
From there, I worked
in some of the best
restaurants in Houston,
113
00:03:55,967 --> 00:03:59,000
but got my crash course
in Japanese cuisine
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00:03:59,000 --> 00:04:00,000
at Shun Japanese Kitchen.
115
00:04:00,000 --> 00:04:00,367
at Shun Japanese Kitchen.
116
00:04:00,367 --> 00:04:02,533
So today,
I am the executive chef
117
00:04:02,533 --> 00:04:04,266
at 93' Til in Houston, Texas.
118
00:04:04,266 --> 00:04:07,367
We serve an eclectic mix
of a lot of cultures,
119
00:04:07,367 --> 00:04:11,467
and I was nominated rising
star chef in Houston
by CultureMap.
120
00:04:11,467 --> 00:04:12,967
I am definitely
a man on a mission,
121
00:04:12,967 --> 00:04:14,734
and that mission
is beating Bobby Flay.
122
00:04:15,600 --> 00:04:17,967
All right Brittney,
what do you have going on?
123
00:04:17,967 --> 00:04:20,166
So I'm about to get ready
to create this curry.
124
00:04:20,166 --> 00:04:21,867
I think that's a great idea.
125
00:04:21,867 --> 00:04:23,266
[Bobby] The only thing
about curry is, like,
126
00:04:23,266 --> 00:04:26,266
it takes a long time
to cook the curry out.
127
00:04:26,266 --> 00:04:29,266
[Brittney] I'm making curried
yam with braised cabbage.
128
00:04:29,266 --> 00:04:30,000
I grab onions, garlic,
and scotch bonnet peppers.
129
00:04:30,000 --> 00:04:32,867
I grab onions, garlic,
and scotch bonnet peppers.
130
00:04:32,867 --> 00:04:34,500
I don't know enough
about Jamaican food.
131
00:04:34,500 --> 00:04:37,166
[Bobby] There's lots
of curries, lots of tropical
fruits, coconut,
132
00:04:37,166 --> 00:04:38,467
it's so good.
133
00:04:41,600 --> 00:04:44,100
I grew up in Queens,
New York, baby.
134
00:04:44,100 --> 00:04:46,500
How I got started cooking
was because
of my mom.
135
00:04:46,500 --> 00:04:47,867
She was a phenomenal cook,
136
00:04:47,867 --> 00:04:49,700
so after culinary school,
137
00:04:49,700 --> 00:04:51,600
I've worked at Mark Forgione,
138
00:04:51,600 --> 00:04:54,266
Eleven Madison Park,
And Ludlow House.
139
00:04:54,266 --> 00:04:57,266
Today, I am a private chef
and caterer in New York City.
140
00:04:57,266 --> 00:05:00,000
My biggest influence
is the little island
of Jamaica.
141
00:05:00,000 --> 00:05:01,600
My biggest influence
is the little island
of Jamaica.
142
00:05:01,600 --> 00:05:05,533
The boldness, the flavors,
the people, the vibes.
143
00:05:05,533 --> 00:05:07,634
Beating Bobby will prove
144
00:05:07,634 --> 00:05:10,734
that Jamaican cuisine
is one of the best cuisines.
145
00:05:12,100 --> 00:05:15,600
All right, we have just under
16 minutes on the clock!
146
00:05:15,600 --> 00:05:19,700
Chef Brittney, is this
a variation on a dish
you've done before?
147
00:05:19,700 --> 00:05:22,867
Yes, so, Jamaicans,
we always use yams
in our cooking.
148
00:05:22,867 --> 00:05:24,734
Are you going creamy
at all, with coconut?
149
00:05:24,734 --> 00:05:26,700
That might be a good idea,
actually. Thank you.
150
00:05:26,700 --> 00:05:28,000
[laughter]
151
00:05:28,000 --> 00:05:30,000
So for my curry sauce,
I use curry powder,
152
00:05:30,000 --> 00:05:31,066
So for my curry sauce,
I use curry powder,
153
00:05:31,066 --> 00:05:34,500
I add canola oil,
toasting the curry powder,
154
00:05:34,500 --> 00:05:36,367
so that it cooks
through a lot faster.
155
00:05:36,367 --> 00:05:38,100
Then I add the scotch bonnet.
156
00:05:38,100 --> 00:05:39,967
-Hey, how's it
going over here?
-Excellent!
157
00:05:39,967 --> 00:05:43,066
You think you can do a soup
in 13 and a half minutes?
158
00:05:43,066 --> 00:05:44,700
I can do a soup-ish.
159
00:05:44,700 --> 00:05:46,066
Are you worried
about Brittney?
160
00:05:46,066 --> 00:05:47,500
Nah, don't be
worried about me.
161
00:05:47,500 --> 00:05:49,066
[laughter]
162
00:05:49,066 --> 00:05:51,266
That makes me worry
about her a little bit.
163
00:05:51,266 --> 00:05:54,533
[Jeff] I pull my yam
and get it into a blender.
164
00:05:54,533 --> 00:05:56,367
I'm adding garlic and shallot,
165
00:05:56,367 --> 00:05:58,734
and my heavy cream
just to thicken it up.
166
00:05:58,734 --> 00:06:00,000
I'm gonna say Brittney has
the smarter preparation here,
167
00:06:00,000 --> 00:06:02,266
I'm gonna say Brittney has
the smarter preparation here,
168
00:06:02,266 --> 00:06:05,266
because if she gets
that curry flavor right,
169
00:06:05,266 --> 00:06:06,700
it's gonna be bold,
170
00:06:06,700 --> 00:06:10,367
and Jeff said his is almost
gonna be like a soup.
171
00:06:11,266 --> 00:06:12,734
I don't want almost something.
172
00:06:14,500 --> 00:06:16,066
[Brittney] I'm making
braised cabbage,
173
00:06:16,066 --> 00:06:20,166
because that is
the traditional side dish
in Jamaican cuisine.
174
00:06:20,166 --> 00:06:21,867
I get it into a saute pan,
175
00:06:21,867 --> 00:06:24,166
with a little bit of onion
and scotch bonnet.
176
00:06:24,734 --> 00:06:26,734
And then I blanche my yams
177
00:06:26,734 --> 00:06:29,533
to help remove some
of that starchiness.
178
00:06:29,533 --> 00:06:30,000
So I go ahead and add in
a bit of chicken stock
to my curry sauce,
179
00:06:30,000 --> 00:06:33,700
So I go ahead and add in
a bit of chicken stock
to my curry sauce,
180
00:06:33,700 --> 00:06:35,266
then I add my aromatics.
181
00:06:35,266 --> 00:06:36,700
I'm gonna go check
in on these guys.
182
00:06:36,700 --> 00:06:38,734
[Brittney] Once my
yams are blanched,
183
00:06:38,734 --> 00:06:41,100
I go ahead and add
add it to my curry sauce.
184
00:06:41,100 --> 00:06:43,266
Brittney, how's it
going over here?
185
00:06:43,266 --> 00:06:45,066
It's going pretty good!
186
00:06:45,066 --> 00:06:46,967
[Aisha] I'm both excited
and terrified to see
187
00:06:46,967 --> 00:06:48,266
that there's a scotch
bonnet pepper.
188
00:06:48,266 --> 00:06:50,266
[Brittney] Don't ever be
afraid of the scotch bonnet.
189
00:06:50,266 --> 00:06:51,700
It's sweet, a little bold,
190
00:06:51,700 --> 00:06:53,967
and if you like a little sass,
it's your go-to pepper.
191
00:06:53,967 --> 00:06:55,367
Sounds like my
college boyfriend.
192
00:06:55,367 --> 00:06:57,734
-[laughter]
-I mean...[laughs]
193
00:06:57,734 --> 00:07:00,000
-It smells amazing over
here, I'm really excited.
-[Brittney] Thank you!
194
00:07:00,000 --> 00:07:01,166
-It smells amazing over
here, I'm really excited.
-[Brittney] Thank you!
195
00:07:01,166 --> 00:07:02,867
I get my soup into
the whipping siphon.
196
00:07:02,867 --> 00:07:04,500
Oh, snap!
197
00:07:04,500 --> 00:07:05,867
Someone's getting molecular!
198
00:07:05,867 --> 00:07:08,367
[Jeff] Running the soup
through the siphon
will aerate the soup
199
00:07:08,367 --> 00:07:10,367
and give it that light,
fluffy texture.
200
00:07:10,367 --> 00:07:11,467
Well, I'll leave you to it.
201
00:07:11,467 --> 00:07:12,734
I don't want you guys
to be stressed out.
202
00:07:14,600 --> 00:07:16,266
[audience cheering]
203
00:07:18,467 --> 00:07:20,367
[Jeff] I start with cutting
some of the raw yam,
204
00:07:20,367 --> 00:07:22,266
just to add some
texture to my soup.
205
00:07:22,266 --> 00:07:23,867
And I add a single charge.
206
00:07:23,867 --> 00:07:26,800
Adding that charge
aerates your base.
207
00:07:28,000 --> 00:07:30,000
Ah, only two minutes left!
208
00:07:30,000 --> 00:07:30,333
Ah, only two minutes left!
209
00:07:31,166 --> 00:07:33,634
[Jeff] So I plate
the raw yam first.
210
00:07:36,734 --> 00:07:37,867
Uh-oh!
211
00:07:37,867 --> 00:07:40,600
I'm really not happy
with the texture.
212
00:07:40,600 --> 00:07:42,734
It seems like the charger
is giving him a hard time.
213
00:07:42,734 --> 00:07:46,000
It sounds and feels
like it's blocked.
214
00:07:46,000 --> 00:07:47,500
I'm starting to panic.
215
00:07:47,500 --> 00:07:49,600
At this point, I barely
have any time left,
216
00:07:49,600 --> 00:07:51,533
and I have no idea
what I'm gonna do.
217
00:07:52,000 --> 00:07:53,533
It's too thick.
218
00:07:55,867 --> 00:07:57,166
Come on, baby.
219
00:08:02,166 --> 00:08:03,533
We've got one minute, guys!
220
00:08:05,533 --> 00:08:06,634
It's too thick.
221
00:08:06,634 --> 00:08:07,700
[Jeff] The siphon's blocked.
222
00:08:07,700 --> 00:08:10,367
So I add a second
charge to it.
223
00:08:10,367 --> 00:08:12,333
-[liquid splatters]
-See, there she is.
224
00:08:13,900 --> 00:08:16,000
[Brittney] First,
I put down the cabbage.
225
00:08:16,000 --> 00:08:17,700
And then the curried yam.
226
00:08:17,700 --> 00:08:19,800
[Jeff] I top it with
some basil, radishes,
227
00:08:19,800 --> 00:08:21,467
and a little bit
of salmon roe.
228
00:08:21,467 --> 00:08:24,367
[all chanting] Ten,
nine, eight...
229
00:08:24,367 --> 00:08:26,166
[Brittney] And finish
with the microgreens.
230
00:08:26,166 --> 00:08:27,900
[chanting] Five! Four!
231
00:08:27,900 --> 00:08:30,000
Three! Two!
232
00:08:30,000 --> 00:08:31,063
-One!
-[bell rings]
233
00:08:31,063 --> 00:08:31,166
-One!
-[bell rings]
234
00:08:31,166 --> 00:08:33,467
[cheering and applause]
235
00:08:33,467 --> 00:08:36,533
Looks like we have two very
different dishes here.
236
00:08:38,900 --> 00:08:40,000
[Aisha] All right, chefs.
237
00:08:40,000 --> 00:08:41,634
It's all gonna come down
to what you did
238
00:08:41,634 --> 00:08:43,166
with the Japanese
mountain yam.
239
00:08:43,166 --> 00:08:44,734
Chef Jeff, tell us
what you made.
240
00:08:44,734 --> 00:08:46,634
A Japanese mountain
yam "soup."
241
00:08:46,634 --> 00:08:49,166
Topped with a little
bit of ikura.
242
00:08:51,734 --> 00:08:53,734
I think you did a great
job with texture,
243
00:08:53,734 --> 00:08:56,600
having the crunch
of the raw yam
244
00:08:56,600 --> 00:08:59,533
and then the little pop
from the salmon roe.
245
00:08:59,533 --> 00:09:01,063
But, there is a lot of raw
garlic going in there,
246
00:09:01,063 --> 00:09:02,000
But, there is a lot of raw
garlic going in there,
247
00:09:02,000 --> 00:09:03,700
I'm gonna be tasting
that tomorrow!
248
00:09:03,700 --> 00:09:07,100
And that garlic just kinda
overpowers the yam.
249
00:09:07,100 --> 00:09:09,634
[Aisha] I also agree
that the garlic was
a little heavy-handed.
250
00:09:09,634 --> 00:09:11,100
But I liked that
there was this play
251
00:09:11,100 --> 00:09:13,467
between kind of salty
and briny, and the lightness,
252
00:09:13,467 --> 00:09:15,634
-the delicacy of
the mountain yam.
-Thank you.
253
00:09:15,634 --> 00:09:17,100
Chef Brittney, what did
you make for us?
254
00:09:17,100 --> 00:09:19,634
Curried Japanese mountain yam,
255
00:09:19,634 --> 00:09:21,433
with braised napa cabbage.
256
00:09:24,100 --> 00:09:25,734
[Aisha] So I think the thing
we were worried about
257
00:09:25,734 --> 00:09:28,000
was whether this was gonna
have, like, big curry flavor.
258
00:09:28,000 --> 00:09:29,800
And it definitely does.
259
00:09:29,800 --> 00:09:31,063
That being said,
something starchy underneath
260
00:09:31,063 --> 00:09:32,166
That being said,
something starchy underneath
261
00:09:32,166 --> 00:09:35,734
would have done a better job
of soaking up all that
curry deliciousness.
262
00:09:35,734 --> 00:09:39,867
Like Aisha, I would have
liked something to soak
up that sauce.
263
00:09:39,867 --> 00:09:43,367
But I like the texture that
you've got on those yams.
264
00:09:43,367 --> 00:09:45,266
And overall, some good flavor.
265
00:09:46,166 --> 00:09:48,700
So I think that
we need to talk it over.
266
00:09:48,700 --> 00:09:50,734
[Brittney] They felt that
I needed the bit of starch
267
00:09:50,734 --> 00:09:53,367
for that curry sauce
to really soak into.
268
00:09:53,367 --> 00:09:55,900
However, he might have
lacked on the flavor.
269
00:09:55,900 --> 00:09:58,900
And the chef moving forward
to beat Bobby tonight is...
270
00:10:01,800 --> 00:10:03,266
Chef Brittney.
271
00:10:03,266 --> 00:10:05,533
[cheering and applause]
272
00:10:05,533 --> 00:10:07,166
[Brittney] Good job!
273
00:10:07,166 --> 00:10:10,467
Brittney, get out
there and crush it,
for the both of us.
274
00:10:10,467 --> 00:10:12,000
Brittney, at the end
of the day,
275
00:10:12,000 --> 00:10:13,367
this came down to flavors,
276
00:10:13,367 --> 00:10:15,367
-and I think that
you've got that.
-Absolutely.
277
00:10:15,367 --> 00:10:17,900
I'm excited for you to give
a big old JA punch
278
00:10:17,900 --> 00:10:20,100
to our good friend,
Bobby Flay!
279
00:10:20,100 --> 00:10:22,533
-That's all I'm saying!
-[applause]
280
00:10:28,467 --> 00:10:30,166
All right Brittney,
congratulations.
281
00:10:30,166 --> 00:10:31,063
You know, I've hung out
a lot in Jamaica.
282
00:10:31,063 --> 00:10:32,467
You know, I've hung out
a lot in Jamaica.
283
00:10:32,467 --> 00:10:33,533
Queens.
284
00:10:33,533 --> 00:10:34,900
[laughter]
285
00:10:34,900 --> 00:10:36,266
[Bobby] I love those flavors.
286
00:10:36,266 --> 00:10:38,634
What are we cooking tonight?
What's your signature dish?
287
00:10:38,634 --> 00:10:40,967
My signature dish is...
288
00:10:42,634 --> 00:10:44,900
-Jerk snapper.
-[audience gasps]
289
00:10:47,100 --> 00:10:48,900
Bobby knows a thing
or two about being a jerk.
290
00:10:48,900 --> 00:10:50,266
[laughter]
291
00:10:50,266 --> 00:10:52,600
And we cannot
judge this round.
292
00:10:52,600 --> 00:10:56,700
So instead, we have three
experts standing by to do
a blind taste test.
293
00:10:56,700 --> 00:10:58,100
[Aisha] Forty-five
minutes on the clock,
294
00:10:58,100 --> 00:10:59,900
and your time starts now!
295
00:10:59,900 --> 00:11:01,063
[cheering and applause]
296
00:11:01,063 --> 00:11:01,900
[cheering and applause]
297
00:11:05,266 --> 00:11:07,367
[Katie] So, typical
jerk seasoning,
298
00:11:07,367 --> 00:11:09,100
we're talking about
a mixture of garlic,
299
00:11:09,100 --> 00:11:11,367
thyme, ginger, nutmeg,
300
00:11:11,367 --> 00:11:13,000
-cinnamon, chili.
-Mm!
301
00:11:13,000 --> 00:11:15,467
And the jerk seasoning
can either be dry or wet.
302
00:11:15,467 --> 00:11:16,800
-[Aisha] I love snapper, too.
-[Katie] Yeah.
303
00:11:16,800 --> 00:11:18,367
Light and delicate.
304
00:11:18,367 --> 00:11:22,467
[Katie] I love when
you get a spice mixture
crusted on fish.
305
00:11:22,467 --> 00:11:25,634
[Brittney] My signature
dish is jerk snapper,
306
00:11:25,634 --> 00:11:28,634
stuffed with callaloo
and pimento smoked carrots.
307
00:11:28,634 --> 00:11:31,063
The jerk sauce is the most
important part of this dish.
308
00:11:31,063 --> 00:11:31,634
The jerk sauce is the most
important part of this dish.
309
00:11:31,634 --> 00:11:32,900
It needs to get done first.
310
00:11:32,900 --> 00:11:37,000
I add ginger, garlic,
scotch bonnet, thyme,
311
00:11:37,000 --> 00:11:38,900
scallions and onions
to a blender.
312
00:11:38,900 --> 00:11:41,367
Then I'm adding my spices.
313
00:11:41,367 --> 00:11:44,533
Nutmeg, cinnamon,
clove, pimento.
314
00:11:44,533 --> 00:11:46,900
A little bit of brown sugar,
rice wine vinegar,
315
00:11:46,900 --> 00:11:48,734
and soy sauce for the umami.
316
00:11:51,367 --> 00:11:52,467
So, Brittney.
317
00:11:52,467 --> 00:11:54,634
Is that a wet jerk sauce
that you're doing right there?
318
00:11:54,634 --> 00:11:56,533
Ooh, yes, it is.
319
00:11:56,533 --> 00:11:58,367
[laughter]
320
00:11:58,367 --> 00:12:01,063
My dream is to open
the first Michelin star
Jamaican restaurant.
321
00:12:01,063 --> 00:12:03,000
My dream is to open
the first Michelin star
Jamaican restaurant.
322
00:12:03,000 --> 00:12:06,533
Beating Bobby will prove
that it can happen.
323
00:12:07,700 --> 00:12:08,867
[Bobby] I love Jamaican food.
324
00:12:08,867 --> 00:12:10,367
Like a lot
of tropical flavors,
325
00:12:10,367 --> 00:12:11,600
you'll find lots of heat.
326
00:12:11,600 --> 00:12:13,533
It's something that
I've played around
with many times.
327
00:12:13,533 --> 00:12:15,266
So I'm making jerk snapper,
328
00:12:15,266 --> 00:12:18,634
with a mango hot sauce,
and also some plantains.
329
00:12:19,467 --> 00:12:20,734
So I'm cooking the mangoes,
330
00:12:20,734 --> 00:12:22,100
and I have some fresh ginger,
331
00:12:22,100 --> 00:12:23,867
scotch bonnet and white
wine vinegar,
332
00:12:23,867 --> 00:12:25,867
some tangerine juice,
little bit of honey.
333
00:12:25,867 --> 00:12:28,166
-I gotta see what's going on.
-Yeah, tell me what's going
on over there.
334
00:12:28,166 --> 00:12:31,063
-Just under 39 minutes
on the clock!
-[applause]
335
00:12:31,063 --> 00:12:31,333
-Just under 39 minutes
on the clock!
-[applause]
336
00:12:32,734 --> 00:12:33,900
[Katie] Okay, Brittney!
337
00:12:33,900 --> 00:12:35,266
Where did you
learn the recipe?
338
00:12:35,266 --> 00:12:37,367
From my mom, and my dad.
339
00:12:37,367 --> 00:12:39,734
[Brittney] Jerk snapper
is my signature dish
340
00:12:39,734 --> 00:12:42,867
because it was
one of the things
that I grew up on.
341
00:12:42,867 --> 00:12:45,467
-[Katie] So what are
you doing right now?
-[Brittney] The callaloo.
342
00:12:45,467 --> 00:12:49,367
I get onions, garlic,
scallion and tomatoes
into the pot.
343
00:12:49,367 --> 00:12:53,000
[Brittney] So callaloo
is essentially like the
Jamaican collard green.
344
00:12:53,000 --> 00:12:55,266
-Let's hear it for Brittney!
-[cheering]
345
00:12:56,166 --> 00:12:57,734
[Katie] Yeah!
346
00:12:57,734 --> 00:12:59,266
[Bobby] I'm working on
my pickled shallots.
347
00:12:59,266 --> 00:13:01,000
I want that crunch
on top of the fish.
348
00:13:01,000 --> 00:13:01,063
I'm using grenadine
and red wine vinegar.
349
00:13:01,063 --> 00:13:03,600
I'm using grenadine
and red wine vinegar.
350
00:13:03,600 --> 00:13:05,266
[Katie] Bobby, Bobby, Bobby.
351
00:13:05,266 --> 00:13:07,100
I don't see any
jerk happening.
352
00:13:07,100 --> 00:13:08,467
-Not yet.
-Except...
353
00:13:08,467 --> 00:13:09,900
[laughter]
354
00:13:09,900 --> 00:13:12,100
[Katie chuckling]
355
00:13:12,100 --> 00:13:13,367
[Bobby] Throw it over
the sliced shallots.
356
00:13:13,367 --> 00:13:15,634
-Let's not hear it for Bobby.
-[laughter]
357
00:13:19,266 --> 00:13:21,467
[Brittney] I have
to scale these fish
358
00:13:21,467 --> 00:13:23,467
as quickly as I can.
359
00:13:23,467 --> 00:13:26,367
She's got a whole fish,
and she's just scaling
them now.
360
00:13:26,367 --> 00:13:28,166
[Katie] And Bobby's
using fillets.
361
00:13:28,166 --> 00:13:31,063
[Brittney] I know that
filleting the fish will
make it cook faster,
362
00:13:31,063 --> 00:13:31,800
[Brittney] I know that
filleting the fish will
make it cook faster,
363
00:13:31,800 --> 00:13:35,900
but jerk snapper
traditionally is supposed
to be eaten whole.
364
00:13:36,900 --> 00:13:39,600
I look at the clock
and I realize
365
00:13:39,600 --> 00:13:41,467
I need to get this
fish in the oven,
366
00:13:41,467 --> 00:13:43,333
like, five minutes ago.
367
00:13:49,266 --> 00:13:51,800
-[Katie] Coming up
on 29 minutes!
-[cheering and applause]
368
00:13:51,800 --> 00:13:55,467
[Brittney] What makes
my version of the jerk
snapper so good
369
00:13:55,467 --> 00:13:56,734
is my jerk sauce.
370
00:13:56,734 --> 00:14:00,066
Then I stuff my fish
with callaloo,
371
00:14:00,066 --> 00:14:01,700
put a dollop of butter,
372
00:14:01,700 --> 00:14:04,367
a little splash
of beer on the inside
373
00:14:04,367 --> 00:14:06,266
and fold it up into
the parchment paper.
374
00:14:06,266 --> 00:14:08,367
The beer gives
flavor to the fish
375
00:14:08,367 --> 00:14:10,000
and helps it to steam.
376
00:14:10,000 --> 00:14:11,700
[Aisha] So we were
worried about the time,
377
00:14:11,700 --> 00:14:13,900
but maybe because
of the steam, it might cook
a little bit more quickly.
378
00:14:13,900 --> 00:14:16,266
-Smart. Smart move.
-Mm-hmm.
379
00:14:16,266 --> 00:14:17,326
[Brittney] Now I need
to start on my carrots.
380
00:14:17,326 --> 00:14:18,467
[Brittney] Now I need
to start on my carrots.
381
00:14:18,467 --> 00:14:20,100
I'm using carrot juice,
382
00:14:20,100 --> 00:14:23,367
coconut milk, with pimento,
nutmeg and clove.
383
00:14:23,367 --> 00:14:26,266
And then, I take some
of the carrot juice
384
00:14:26,266 --> 00:14:27,867
and add it to the pan.
385
00:14:28,367 --> 00:14:29,467
Boom, boom.
386
00:14:30,533 --> 00:14:31,700
[Bobby] So I'm
making plantains.
387
00:14:31,700 --> 00:14:34,467
I slice them,
and I start sauteing
them in a pan.
388
00:14:34,467 --> 00:14:37,266
-Let's see how we
are doing over here.
-[applause]
389
00:14:37,266 --> 00:14:39,000
[Aisha] Okay, well,
while you're cooking,
390
00:14:39,000 --> 00:14:40,634
I'm gonna make you a beverage,
391
00:14:40,634 --> 00:14:41,900
'cause maybe if you get drunk,
392
00:14:41,900 --> 00:14:43,467
you'll fall apart
and then you'll lose.
393
00:14:43,467 --> 00:14:45,600
-[laughter]
-[Aisha] I'm gonna make
a variation on a negroni,
394
00:14:45,600 --> 00:14:47,066
it's called
a negroni sbagliato!
395
00:14:47,066 --> 00:14:47,326
-Oh, yes! That's my favorite!
-Nice!
396
00:14:47,326 --> 00:14:50,266
-Oh, yes! That's my favorite!
-Nice!
397
00:14:50,266 --> 00:14:52,634
So you do know that my dog's
name is Negroni, right?
398
00:14:52,634 --> 00:14:54,066
[Aisha] Oh, snap!
399
00:14:54,066 --> 00:14:56,000
All right, you know what?
You won. I'm just gonna drink.
400
00:14:56,000 --> 00:14:58,367
-[laughter]
-[Aisha] What's that?
401
00:14:58,367 --> 00:15:00,100
[Bobby] Coriander, ginger.
402
00:15:00,100 --> 00:15:01,734
-Just gonna make
a little spice rub.
-[Aisha] Oh!
403
00:15:01,734 --> 00:15:04,100
[Bobby] It's, uh,
coriander, allspice,
404
00:15:04,100 --> 00:15:06,500
cinnamon, cloves,
garlic powder,
405
00:15:06,500 --> 00:15:08,266
cayenne, a little brown sugar.
406
00:15:08,266 --> 00:15:11,066
I like to dry jerk rub,
to crust the piece of fish,
407
00:15:11,066 --> 00:15:12,266
'cause it becomes
a part of it.
408
00:15:12,266 --> 00:15:14,066
Here's a negroni
sbagliato for you.
409
00:15:14,066 --> 00:15:15,734
-Ooh!
-[Aisha] Have a sip.
410
00:15:15,734 --> 00:15:17,326
-[Aisha] That's
for you, cheers!
-Oh, cheers. Thank you.
411
00:15:17,326 --> 00:15:17,700
-[Aisha] That's
for you, cheers!
-Oh, cheers. Thank you.
412
00:15:17,700 --> 00:15:19,000
-[Bobby] Brittney!
-[Brittney] Oui?
413
00:15:19,000 --> 00:15:20,467
-Cheers.
-All right.
414
00:15:20,467 --> 00:15:21,634
[cheering and applause]
415
00:15:23,000 --> 00:15:25,533
-Barback! Clean that up!
-I got it, I got it.
416
00:15:27,700 --> 00:15:28,867
[laughter]
417
00:15:28,867 --> 00:15:31,266
[Bobby] So I'm rubbing
the fish with the jerk rub,
418
00:15:31,266 --> 00:15:33,533
and I'm sauteing it
in a cast iron pan.
419
00:15:33,533 --> 00:15:35,500
[Katie] We have such
different preparations here.
420
00:15:35,500 --> 00:15:36,900
Bobby's doing a dry rub,
421
00:15:36,900 --> 00:15:39,100
and really crispy skin
on that snapper.
422
00:15:39,100 --> 00:15:42,600
Bobby, why don't I smell
any spices coming
from your station?
423
00:15:42,600 --> 00:15:43,867
-[audience] Ooh!
-[Aisha] Uh-oh!
424
00:15:43,867 --> 00:15:46,166
-Smells pretty good over here.
-I don't know. It's debatable.
425
00:15:46,166 --> 00:15:47,326
[Bobby] So I get a nice
crust on the outside,
426
00:15:47,326 --> 00:15:48,066
[Bobby] So I get a nice
crust on the outside,
427
00:15:48,066 --> 00:15:49,533
and then roasting in the oven.
428
00:15:50,500 --> 00:15:51,900
Then after the plantains
are cooked,
429
00:15:51,900 --> 00:15:55,066
I make a brown sugar,
rum, butter sauce.
430
00:15:56,367 --> 00:15:58,233
-[audience gasps]
-[applause]
431
00:15:59,000 --> 00:16:01,066
Why do you guys
always clap for flames?
432
00:16:01,066 --> 00:16:02,734
[laughter]
433
00:16:05,367 --> 00:16:07,266
Next, I have
to smoke my carrots.
434
00:16:07,266 --> 00:16:10,900
Let's go check this out.
We've only got eight
minutes on the clock.
435
00:16:10,900 --> 00:16:12,700
[Aisha] Let's see
what's happening.
436
00:16:12,700 --> 00:16:15,066
-[Aisha] Is this a smoker?
-[Brittney] Yes ma'am.
437
00:16:15,066 --> 00:16:17,326
-[Katie] Oh!
-I'm gonna smoke the carrots
438
00:16:17,326 --> 00:16:18,066
-[Katie] Oh!
-I'm gonna smoke the carrots
439
00:16:18,066 --> 00:16:19,600
in pimento wood.
440
00:16:19,600 --> 00:16:21,533
[both] Wow!
441
00:16:21,533 --> 00:16:23,367
[Brittney] Smoking
the carrots in pimento,
442
00:16:23,367 --> 00:16:26,700
it just reinforces all
that spicy goodness.
443
00:16:26,700 --> 00:16:28,367
-All right,
good luck, Brittney!
-Yes, good luck, Brittney!
444
00:16:28,367 --> 00:16:30,734
-Thank you!
-[Aisha] We're rooting
for you!
445
00:16:30,734 --> 00:16:33,634
-We just came to toast
to your defeat.
-You did?
446
00:16:33,634 --> 00:16:34,900
-Cheers to that.
-Cheers.
447
00:16:34,900 --> 00:16:36,533
-[Aisha] Uh...
-[Katie] That
looks incredible.
448
00:16:36,533 --> 00:16:38,000
-No it doesn't.
-Terrible.
449
00:16:38,000 --> 00:16:40,367
[Katie] It's not
a plantain challenge.
450
00:16:40,367 --> 00:16:41,533
[Aisha] All right, good luck.
451
00:16:41,533 --> 00:16:43,634
-Here's to Brittney!
-Brittney, everybody!
452
00:16:43,634 --> 00:16:45,900
[cheering and applause]
453
00:16:45,900 --> 00:16:47,326
[Brittney] I am milking
every minute
454
00:16:47,326 --> 00:16:48,700
[Brittney] I am milking
every minute
455
00:16:48,700 --> 00:16:52,000
of this clock for these
fish to stay in the oven.
456
00:16:52,000 --> 00:16:53,467
[Katie] A minute 30!
457
00:16:53,467 --> 00:16:55,066
[Brittney] I plate my carrots,
458
00:16:55,066 --> 00:16:57,634
and ladle over some
of the carrot juice.
459
00:16:57,634 --> 00:16:59,467
[Bobby] So I'm gonna
plate the fish now,
460
00:16:59,467 --> 00:17:03,000
some of the hot sauce,
some of the pickled shallots.
461
00:17:03,000 --> 00:17:04,734
Brittney, how's it
going over there?
462
00:17:04,734 --> 00:17:07,166
-[Aisha] Ooh, look at those!
-It's looking good!
463
00:17:07,166 --> 00:17:10,166
My fish look beautiful!
464
00:17:10,166 --> 00:17:12,166
I am serving the fish
in the parchment,
465
00:17:12,166 --> 00:17:14,900
because that's just how
we eat it in Jamaica.
466
00:17:14,900 --> 00:17:17,326
I grab the blowtorch to give
the skin a good once over.
467
00:17:17,326 --> 00:17:18,734
I grab the blowtorch to give
the skin a good once over.
468
00:17:20,533 --> 00:17:22,500
[audience chanting] Ten! Nine!
469
00:17:22,500 --> 00:17:24,266
Eight! Seven!
470
00:17:24,266 --> 00:17:26,467
[Bobby] And then,
the rum glazed plantains.
471
00:17:26,467 --> 00:17:28,367
[audience] Four! Three!
472
00:17:28,367 --> 00:17:30,367
Two! One!
473
00:17:30,367 --> 00:17:32,233
-That's it!
-[cheering and applause]
474
00:17:33,367 --> 00:17:34,533
Wow!
475
00:17:34,533 --> 00:17:35,900
[Bobby] Brittney's looks
very dramatic.
476
00:17:35,900 --> 00:17:37,867
It's big. It's impressive.
477
00:17:37,867 --> 00:17:39,266
Ooh!
478
00:17:39,266 --> 00:17:42,600
[Brittney] Bobby's dish
looks bright, it looks good,
479
00:17:42,600 --> 00:17:44,900
but I think mine looks better.
480
00:17:44,900 --> 00:17:47,326
-Did you make extra?
-[Bobby] I didn't.
You know what happened?
481
00:17:47,326 --> 00:17:48,634
-Did you make extra?
-[Bobby] I didn't.
You know what happened?
482
00:17:48,634 --> 00:17:51,100
My station was
filled with liquor.
483
00:17:51,100 --> 00:17:53,367
[laughing]
484
00:17:53,367 --> 00:17:54,700
[Katie] We know
you like to imbibe!
485
00:17:54,700 --> 00:17:56,867
Who would have
done that to you?
486
00:18:01,100 --> 00:18:03,900
Brittney, Bobby.
We'd like to introduce
you to our judges.
487
00:18:03,900 --> 00:18:06,867
The chef/owner
of Lolo's Seafood Shack,
488
00:18:06,867 --> 00:18:08,734
Leticia Skai Young.
489
00:18:09,533 --> 00:18:11,634
The executive chef
of Lure Fishbar,
490
00:18:11,634 --> 00:18:13,100
Preston Clark.
491
00:18:14,066 --> 00:18:16,166
And the chef/owner
of Thaimee Love,
492
00:18:16,166 --> 00:18:17,533
Hong Thaimee.
493
00:18:17,533 --> 00:18:19,467
[cheering and applause]
494
00:18:21,100 --> 00:18:23,367
Judges, please start
with the first plate
in front of you.
495
00:18:32,467 --> 00:18:34,266
The fish is perfectly cooked.
496
00:18:34,266 --> 00:18:36,000
It's moist on the inside,
497
00:18:36,000 --> 00:18:37,634
and it's crisp on the outside,
498
00:18:37,634 --> 00:18:41,367
and I love that rum
in the plantain.
499
00:18:41,367 --> 00:18:45,533
But I would have
liked if the sauce
was a bit less sweet.
500
00:18:45,533 --> 00:18:48,967
It's vibrant, and the heat
in the sauce
501
00:18:48,967 --> 00:18:51,166
is really, like, a punch.
502
00:18:51,166 --> 00:18:54,367
But the fish I think is
a little bit under seasoned.
503
00:18:54,367 --> 00:18:56,467
[Preston] I like the acid,
the way the acid kinda cuts
504
00:18:56,467 --> 00:18:58,166
through the sweetness
of the plantains.
505
00:18:58,166 --> 00:18:59,536
And the heat in the, uh,
sauce is delicious.
506
00:18:59,536 --> 00:19:00,533
And the heat in the, uh,
sauce is delicious.
507
00:19:00,533 --> 00:19:01,734
It could use
a little bit of salt.
508
00:19:01,734 --> 00:19:03,367
There's a lot
of sweet components.
509
00:19:03,367 --> 00:19:05,734
All right, judges.
Please try the second plate.
510
00:19:13,467 --> 00:19:15,867
I love the presentation
of this dish.
511
00:19:15,867 --> 00:19:17,533
It seems very authentic to me,
512
00:19:17,533 --> 00:19:19,100
I mean, I love the callaloo,
513
00:19:19,100 --> 00:19:21,166
and the carrots
are a nice touch.
514
00:19:22,066 --> 00:19:23,367
The only thing
is with the fish,
515
00:19:23,367 --> 00:19:26,867
it could be cooked
a little bit more evenly.
516
00:19:26,867 --> 00:19:29,066
I'm a fan of rustic
way of serving,
517
00:19:29,066 --> 00:19:29,536
so I definitely like
the presentation,
518
00:19:29,536 --> 00:19:31,533
so I definitely like
the presentation,
519
00:19:31,533 --> 00:19:35,066
and the stuffing
I think is just great.
520
00:19:35,066 --> 00:19:38,900
But the fish, unfortunately,
is too under for me.
521
00:19:38,900 --> 00:19:41,367
I really love
the technique of cooking
it in the parchment.
522
00:19:41,367 --> 00:19:42,734
Much of it is very moist.
523
00:19:44,100 --> 00:19:45,634
I think the carrots
are a nice touch.
524
00:19:45,634 --> 00:19:47,867
Um, I would have loved
to see it a little bit more
incorporated as a dish,
525
00:19:47,867 --> 00:19:49,266
versus just, like,
on the side.
526
00:19:49,266 --> 00:19:52,066
But, uh, phenomenal
dish nonetheless.
527
00:19:52,066 --> 00:19:54,367
All right judges,
we're gonna ask you
to take a vote.
528
00:19:55,967 --> 00:19:59,536
I definitely wish
I had time to get that
fish in the oven sooner.
529
00:19:59,536 --> 00:20:00,233
I definitely wish
I had time to get that
fish in the oven sooner.
530
00:20:01,533 --> 00:20:02,634
Thank you.
531
00:20:02,634 --> 00:20:05,533
[Brittney] I'm just
hoping that my flavors
532
00:20:05,533 --> 00:20:07,967
are what really propels
me to get this win.
533
00:20:07,967 --> 00:20:09,100
And the winner is...
534
00:20:11,634 --> 00:20:13,066
Chef Bobby Flay!
535
00:20:14,367 --> 00:20:16,533
[cheering and applause]
536
00:20:16,533 --> 00:20:18,533
[Brittney] I'm a
little disappointed,
537
00:20:18,533 --> 00:20:21,734
however I am extremely
proud of myself.
538
00:20:21,734 --> 00:20:24,634
I chose the dish because
you had the rum,
539
00:20:24,634 --> 00:20:27,066
you had the heat, we have
the pickled vegetables,
540
00:20:27,066 --> 00:20:29,100
so I loved all of that
and how it came together.
541
00:20:31,100 --> 00:20:33,467
Thank you Brittney, thank you!
542
00:20:33,467 --> 00:20:36,533
Bobby, whenever you're
ready to go to Jamaica,
come through.
543
00:20:36,533 --> 00:20:38,066
And I'm not talking
about Jamaica, Queens,
544
00:20:38,066 --> 00:20:40,734
I'm talking about
Kingston, Jamaica!
545
00:20:40,734 --> 00:20:44,166
Clearly, I have to make
the drinks a lot stronger
when I come back.
546
00:20:44,166 --> 00:20:45,533
-Yes, you do.
-[laughter]
547
00:20:45,533 --> 00:20:47,634
-[Aisha] Oh, my god.
-[Katie] Always?
548
00:20:47,634 --> 00:20:49,066
I did my best!
549
00:20:49,066 --> 00:20:51,367
[Katie] Tell you what.
You make a mean drink.
550
00:20:51,367 --> 00:20:53,433
It did soften the blow
a little bit when he won.
551
00:20:54,066 --> 00:20:55,533
My fish had the judges saying,
552
00:20:55,533 --> 00:20:57,533
oh, snap...er!
553
00:20:57,533 --> 00:20:58,867
[cheering and applause]