1 00:00:00,400 --> 00:00:01,767 I'm Bobby Flay. 2 00:00:01,767 --> 00:00:03,867 Each week, one brave chef 3 00:00:03,867 --> 00:00:06,367 will try to take me down in my house. This is my show. 4 00:00:06,367 --> 00:00:08,166 Today it is, tomorrow, who knows? 5 00:00:08,166 --> 00:00:10,066 -Ooh. -Trash talking. 6 00:00:10,066 --> 00:00:12,767 This culinary battle is gonna shake down in two rounds. 7 00:00:12,767 --> 00:00:15,300 Round one to get to me, two contenders have to go 8 00:00:15,300 --> 00:00:18,266 through each other using an ingredient of my choice. 9 00:00:18,266 --> 00:00:19,500 It's do or die, Bobby. 10 00:00:19,500 --> 00:00:21,300 [Bobby] Two people that know me well 11 00:00:21,300 --> 00:00:23,467 will decide who's got the skills to beat me. 12 00:00:23,467 --> 00:00:24,567 Yeah. 13 00:00:24,567 --> 00:00:25,867 [Bobby] Round two, I go head-to-head 14 00:00:25,867 --> 00:00:27,266 with a winning contender. 15 00:00:27,266 --> 00:00:28,600 Let's go. 16 00:00:28,600 --> 00:00:30,767 [Bobby] It's their turn to surprise me with their signature dish. 17 00:00:30,767 --> 00:00:31,700 What? 18 00:00:31,700 --> 00:00:33,567 -[woman] Oh, no. -Don't try this at home. 19 00:00:33,567 --> 00:00:35,567 I know you did it, Bobby. 20 00:00:35,567 --> 00:00:36,700 [Bobby] Bottom line... 21 00:00:36,700 --> 00:00:38,200 You're gonna run out of time! 22 00:00:38,200 --> 00:00:40,066 Everyone is out to beat me. 23 00:00:43,700 --> 00:00:46,467 -[rock music playing] -[cheering and applause] 24 00:00:47,767 --> 00:00:49,066 Crowd is hyped! 25 00:00:49,667 --> 00:00:50,667 All right, everybody. 26 00:00:50,667 --> 00:00:51,867 It's about to get loud in here. 27 00:00:51,867 --> 00:00:53,166 Put your hands together 28 00:00:53,166 --> 00:00:55,100 for two first time co-hosts, 29 00:00:55,100 --> 00:00:57,400 Chef Antonia Lofaso 30 00:00:57,400 --> 00:00:59,667 and comedian Leslie Jones, everybody. 31 00:00:59,667 --> 00:01:02,500 -[rock music playing] -[cheers and applause] 32 00:01:02,500 --> 00:01:04,400 You're going down. 33 00:01:04,400 --> 00:01:06,567 Let's go. Let's go. 34 00:01:06,567 --> 00:01:08,967 -You're going down. -You're going down, Bobby. 35 00:01:08,967 --> 00:01:10,100 Yeah. 36 00:01:10,100 --> 00:01:11,967 It's about to be over. 37 00:01:11,967 --> 00:01:14,867 Whoa. This is a powerhouse couple right here, man. 38 00:01:14,867 --> 00:01:17,767 -Yeah. -Leslie, do you remember when I cooked for you at SNL? 39 00:01:17,767 --> 00:01:19,000 Absolutely. I do remember. 40 00:01:19,000 --> 00:01:21,000 And I think we have the... A different memory. 41 00:01:21,000 --> 00:01:24,667 -I think you think you did good that time. -[laughter] 42 00:01:24,667 --> 00:01:26,800 So, I need to come on this show and judge myself. 43 00:01:26,800 --> 00:01:29,367 Okay. Well, I've been waiting for you for a long time. 44 00:01:29,367 --> 00:01:31,100 -Okay. -So I'm glad you're here. And you too, Antonia. 45 00:01:31,100 --> 00:01:33,000 I know. I've spent some time with you 46 00:01:33,000 --> 00:01:35,467 out in the streets, right? So we just did a whole thing 47 00:01:35,467 --> 00:01:37,066 for, like, the NFL. 48 00:01:37,066 --> 00:01:39,667 And so he shows up at the tailgate, right? 49 00:01:39,667 --> 00:01:40,567 They wouldn't let him in. 50 00:01:40,567 --> 00:01:42,000 They didn't even know who you were. 51 00:01:42,000 --> 00:01:43,100 [crowd laughing] 52 00:01:43,100 --> 00:01:45,266 So my thing is, like, "I kind of feel bad." 53 00:01:45,266 --> 00:01:47,767 This is the only thing that is good for you. 54 00:01:47,767 --> 00:01:49,467 Me, on the other hand, I don't care. 55 00:01:49,467 --> 00:01:51,700 [laughter] 56 00:01:51,700 --> 00:01:53,367 All right. Well, why don't we bring out, uh, 57 00:01:53,367 --> 00:01:54,367 some chefs and get this thing going. 58 00:01:54,367 --> 00:01:55,767 -[Antonia] All right. -[Leslie] Okay. 59 00:01:55,767 --> 00:01:57,800 [Antonia] Our first contender 60 00:01:57,800 --> 00:02:01,066 is making waves with his fusion of flavor, 61 00:02:01,066 --> 00:02:04,000 from Coral Gables, Florida, Chef Josh Elliott. 62 00:02:04,000 --> 00:02:05,667 [cheering and applause] 63 00:02:05,667 --> 00:02:08,333 Ooh. Ooh, look at that shirt. 64 00:02:09,166 --> 00:02:10,700 I like your shirt, son. 65 00:02:10,700 --> 00:02:12,367 -Thank you. -[Leslie] All right. 66 00:02:12,367 --> 00:02:16,200 Bobby, this next contestant is so dope, 67 00:02:16,200 --> 00:02:19,166 the mayor named a day after her. 68 00:02:19,700 --> 00:02:21,667 Is there Bobby Flay Day? 69 00:02:21,667 --> 00:02:23,200 Uh, no. 70 00:02:23,200 --> 00:02:25,000 -Why would there be? -[laughter] 71 00:02:25,000 --> 00:02:26,567 Why would there be a Bobby Flay Day? 72 00:02:26,567 --> 00:02:28,367 [laughter] 73 00:02:28,867 --> 00:02:30,867 From Sunrise, Florida. 74 00:02:30,867 --> 00:02:32,567 Come on out, Vicky Colas. 75 00:02:32,567 --> 00:02:33,900 [cheering and applause] 76 00:02:33,900 --> 00:02:35,166 [Leslie] Okay! 77 00:02:35,767 --> 00:02:36,967 Let's go. 78 00:02:39,600 --> 00:02:41,266 Josh, Vicky, welcome. How you guys doing tonight? 79 00:02:41,266 --> 00:02:43,000 -We're doing great. -Feeling great, chef. 80 00:02:43,000 --> 00:02:43,967 Here's the way it's gonna work. 81 00:02:43,967 --> 00:02:46,066 I'm gonna put 20 minutes on the clock, 82 00:02:46,066 --> 00:02:47,967 I'm gonna give you an ingredient of my choice, 83 00:02:47,967 --> 00:02:49,567 and you must make that ingredient 84 00:02:49,567 --> 00:02:51,100 the star of your dish. 85 00:02:51,100 --> 00:02:53,967 And that ingredient is peanuts. 86 00:02:53,967 --> 00:02:56,867 -[woman] Oh. -[applause] 87 00:02:56,867 --> 00:02:59,000 What you gonna make out of peanut? 88 00:02:59,000 --> 00:03:01,066 -What you gonna make? -[chuckles] 89 00:03:01,066 --> 00:03:03,266 All right, guys. Make sure you kick some butt 90 00:03:03,266 --> 00:03:06,233 -with these peanuts. -[bell rings] 91 00:03:09,567 --> 00:03:10,767 [Leslie] What would you make? 92 00:03:10,767 --> 00:03:12,767 I mean, the only thing I can think of is satay. 93 00:03:12,767 --> 00:03:14,000 But that's actually a good thing, 94 00:03:14,000 --> 00:03:16,266 a peanut sauce or a peanut barbecue sauce. 95 00:03:16,266 --> 00:03:19,600 [Antonia] I always think of, like, an African ground nut stew, 96 00:03:19,600 --> 00:03:20,900 which is like one of my favorite things. 97 00:03:20,900 --> 00:03:23,367 -[Leslie] Love it. -[Vicky] Let me start with this first. 98 00:03:23,367 --> 00:03:26,000 -Vicky, what do you got there? -I'm gonna make my version 99 00:03:26,000 --> 00:03:30,166 of creole cashew chicken, but I'm gonna switch the cashew for peanuts. 100 00:03:30,166 --> 00:03:32,367 -Ooh. -That's an island thing. 101 00:03:32,367 --> 00:03:34,667 Food is my love language. 102 00:03:34,667 --> 00:03:35,567 I cook with my heart. 103 00:03:35,567 --> 00:03:38,567 In 2012, I was called to be an ambassador 104 00:03:38,567 --> 00:03:41,000 for Team Haiti in the Culinary Olympics, 105 00:03:41,000 --> 00:03:43,600 and I got Caribbean Chef of the Year. 106 00:03:43,600 --> 00:03:46,066 From there, I built a commissary kitchen, 107 00:03:46,066 --> 00:03:49,467 so that culinary companies could grow sustainable businesses. 108 00:03:49,467 --> 00:03:51,867 My mayor recognizes me 109 00:03:51,867 --> 00:03:54,100 on January 28th as Chef Vicky Day. 110 00:03:54,100 --> 00:03:56,100 So now I'm just looking forward 111 00:03:56,100 --> 00:03:59,266 to beating Bobby Flay. [laughs] 112 00:03:59,266 --> 00:04:01,667 [Leslie] What is he cook... He cook... He cooking bread. 113 00:04:01,667 --> 00:04:02,767 He's making a peanut butter and jelly sandwich. 114 00:04:02,767 --> 00:04:03,967 Is he making peanut butter and jelly? 115 00:04:03,967 --> 00:04:05,767 [Josh] Sort of a toasted peanut 116 00:04:05,767 --> 00:04:07,967 and strawberry, like a gremolata type of thing 117 00:04:07,967 --> 00:04:10,100 over some ricotta and toasted bread. 118 00:04:10,100 --> 00:04:13,100 Okay. A sophisticated peanut butter and jelly. 119 00:04:13,100 --> 00:04:14,300 I'm gonna try. 120 00:04:15,166 --> 00:04:17,867 Right out of culinary school, I got really fortunate. 121 00:04:17,867 --> 00:04:20,567 I was able to cut my teeth working in some great kitchens. 122 00:04:20,567 --> 00:04:23,567 And in 2018, I was named a rising star 123 00:04:23,567 --> 00:04:26,767 for StarChefs for my take on Barcelona style tapas. 124 00:04:26,767 --> 00:04:29,767 My family and I now own and operate QP Tapas. 125 00:04:29,767 --> 00:04:31,800 We've had a great response and it's food 126 00:04:31,800 --> 00:04:33,667 that is just really craveable. 127 00:04:33,667 --> 00:04:35,600 Having a chance to go up against Bobby Flay, 128 00:04:35,600 --> 00:04:38,767 someone that I admire, would be such a dream come true. 129 00:04:38,767 --> 00:04:40,634 And I hope I get a chance to do that tonight. 130 00:04:42,467 --> 00:04:44,467 Okay. So she's grilling the thighs. 131 00:04:44,467 --> 00:04:46,266 [Vicky] I seasoned them with paprika, 132 00:04:46,266 --> 00:04:48,100 garlic and some crushed pepper. 133 00:04:48,100 --> 00:04:50,100 She's grilling them, for 20 minutes? 134 00:04:50,100 --> 00:04:51,467 [Bobby] I don't know, that's gonna be tough. 135 00:04:51,467 --> 00:04:53,800 Give 'em a round of applause, guys. 136 00:04:53,800 --> 00:04:55,500 Chef Josh, what are you making? 137 00:04:55,500 --> 00:04:56,967 You said, strawberry gremolata? 138 00:04:56,967 --> 00:04:59,000 So, yeah. I was gonna kinda toast these peanuts here 139 00:04:59,000 --> 00:05:01,400 a little bit and toss in some strawberry at the end. 140 00:05:01,400 --> 00:05:03,600 Kinda, like, a PB and J a little bit 141 00:05:03,600 --> 00:05:05,567 -but not quite so sweet, hopefully. -Upscale PB and J. 142 00:05:05,567 --> 00:05:06,767 -[Josh] A little bit. -Ricotta, strawberries, 143 00:05:06,767 --> 00:05:08,166 balsamic basil, 144 00:05:08,166 --> 00:05:11,266 very, very, very different than what Chef Vicky is doing. 145 00:05:11,266 --> 00:05:14,166 I'm in the island, he is in, uh, I don't know, Italy? 146 00:05:14,166 --> 00:05:17,000 -Just a little bit. -[Antonia] All right. And Chef Vicky, 147 00:05:17,000 --> 00:05:18,467 -you're toasting the peanuts. -[Vicky] Yes. 148 00:05:18,467 --> 00:05:20,100 Worried about chicken getting... Are you gonna just see 149 00:05:20,100 --> 00:05:22,100 -do the whole thing on the plancha? -[Vicky] Correct. 150 00:05:22,100 --> 00:05:24,066 -[Antonia] Okay. -I'm worried about her chicken being cooked. 151 00:05:24,066 --> 00:05:25,900 I'm worried about the chicken being cooked too. 152 00:05:25,900 --> 00:05:27,266 -Yeah. -All right. Get it. 153 00:05:27,266 --> 00:05:29,166 [cheering and applause] 154 00:05:29,166 --> 00:05:31,000 Chef Vicky, she's using peanuts, 155 00:05:31,000 --> 00:05:32,467 green bell peppers, red bell peppers, 156 00:05:32,467 --> 00:05:34,567 -tomato paste. -[Bobby] It's like a peanut stew 157 00:05:34,567 --> 00:05:35,800 that Vicky is making. 158 00:05:35,800 --> 00:05:38,800 In Josh land, he is gonna make like a crostini. 159 00:05:38,800 --> 00:05:40,567 Is he gonna make peanut butter? 160 00:05:40,567 --> 00:05:41,567 I don't think he's making peanut butter. 161 00:05:41,567 --> 00:05:42,900 One of my favorite things to do 162 00:05:42,900 --> 00:05:44,367 is go to Whole Foods, 163 00:05:44,367 --> 00:05:46,166 and use the peanut butter machine. 164 00:05:46,166 --> 00:05:47,900 -[Antonia] Totally. -[Bobby] You put... [laughs] 165 00:05:47,900 --> 00:05:49,166 Have you seen... You haven't seen this before? 166 00:05:49,166 --> 00:05:50,667 See, that's white people stuff right there. 167 00:05:50,667 --> 00:05:52,400 -[laughing] -That's white people... 168 00:05:52,400 --> 00:05:55,166 That is the whitest thing I've ever heard in my life. 169 00:05:55,166 --> 00:05:56,867 You go to Whole Foods and make peanut butter? 170 00:05:56,867 --> 00:05:58,533 -[Antonia] Make your own-- -[Bobby] Yes. [laughs] 171 00:06:00,166 --> 00:06:02,000 Cook for me, baby. 172 00:06:02,000 --> 00:06:03,667 I'm looking at my chicken thigh on the grill, 173 00:06:03,667 --> 00:06:06,467 I look over on the clock, I'm like, "Nope." 174 00:06:06,467 --> 00:06:09,066 -[Bobby] Oh, she's frying 'em. -[Antonia] Very smart. 175 00:06:09,066 --> 00:06:10,567 [Josh] I've got the strawberries, 176 00:06:10,567 --> 00:06:11,867 the peanuts and the balsamic, 177 00:06:11,867 --> 00:06:14,000 the basil and the mint together. 178 00:06:14,000 --> 00:06:15,967 We're starting to see the gremolata come to life. 179 00:06:15,967 --> 00:06:17,300 I think he put strawberries in there. 180 00:06:17,300 --> 00:06:19,367 -[Antonia] Yeah, he did. -I wouldn't have done that. 181 00:06:19,367 --> 00:06:20,567 [Antonia] Now, it's gonna make 'em wet. 182 00:06:20,567 --> 00:06:22,467 I wanna see what's going on. 183 00:06:22,467 --> 00:06:23,867 -[laughing] -[cheering and applause] 184 00:06:23,867 --> 00:06:26,600 If Leslie walked into my kitchen while I was competing, 185 00:06:26,600 --> 00:06:28,800 -I would be, like, freaking out. -Yeah, yeah. 186 00:06:28,800 --> 00:06:31,967 Ooh, that smell good. Island flavors. Hmm. 187 00:06:31,967 --> 00:06:34,166 Okay. If you beat him, do you think you could beat Flay? 188 00:06:34,166 --> 00:06:36,567 -Of course. -[Leslie] Oh, okay. Okay. 189 00:06:36,567 --> 00:06:39,300 That's right. World domination, girl. 190 00:06:39,300 --> 00:06:40,767 -[laughing] -[Leslie] I feel you. 191 00:06:40,767 --> 00:06:43,200 Okay. So what's this? 192 00:06:43,200 --> 00:06:45,166 -What's this right here? Because I love it. -[Josh] This is like a... 193 00:06:45,166 --> 00:06:48,166 This is like a peanut strawberry gremolata situation. 194 00:06:48,166 --> 00:06:50,400 -"Gremola"? -Gremolata kind of thing. 195 00:06:50,400 --> 00:06:52,567 Gremolata, I can't... I don't eat nothing I can't spell. 196 00:06:52,567 --> 00:06:55,400 -[laughter] -It sound like cheesecake. 197 00:06:55,400 --> 00:06:57,767 -[laughs] -It does though. She's right. 198 00:06:57,767 --> 00:06:59,800 Bobby, you are in trouble. 199 00:06:59,800 --> 00:07:01,667 [crowd laughing] 200 00:07:01,667 --> 00:07:03,767 [Bobby] Vicky, what's making it yellow? 201 00:07:03,767 --> 00:07:06,867 -Is that curry? -She not going to tell you her secret, Bobby. 202 00:07:06,867 --> 00:07:08,567 She got a whole day named after her. 203 00:07:08,567 --> 00:07:10,300 [laughter] 204 00:07:10,300 --> 00:07:12,667 [Antonia] No, no. She blended all the peppers and the peanut, 205 00:07:12,667 --> 00:07:14,500 so that's, essentially, the color it comes out. 206 00:07:14,500 --> 00:07:17,000 [Vicky] I grabbed my chicken out of the fryer. 207 00:07:17,000 --> 00:07:18,867 [Leslie] But I know she cooking that chicken. 208 00:07:18,867 --> 00:07:20,467 -That looks really good. -[Leslie] That really do. 209 00:07:20,467 --> 00:07:21,667 That's gonna be tasty right there. 210 00:07:21,667 --> 00:07:23,567 [Bobby] I want her to keep cooking that, though. 211 00:07:23,567 --> 00:07:25,400 As I'm cutting my chicken, 212 00:07:25,400 --> 00:07:26,800 I realized the chicken was raw. 213 00:07:26,800 --> 00:07:28,300 -[Leslie] Oh. -[Bobby] Yeah. 214 00:07:28,300 --> 00:07:30,300 -It's raw. -[Leslie] Girl. 215 00:07:30,300 --> 00:07:33,133 -[Antonia] Six minutes to go. -Is the chicken gonna be done? 216 00:07:36,867 --> 00:07:39,200 -[Leslie] Damn. -[Antonia] Don't panic. 217 00:07:39,200 --> 00:07:41,700 -Nobody panic. Nobody panic. -Undercooked chicken. Don't move. 218 00:07:41,700 --> 00:07:43,367 [Vicky] My plan is to remove the bone. 219 00:07:43,367 --> 00:07:45,767 Any piece of meat with bone in, it's gonna take 220 00:07:45,767 --> 00:07:48,100 longer to cook and I just don't have that kind of time. 221 00:07:48,100 --> 00:07:51,000 [Josh] Very quickly. I combine ricotta and heavy cream. 222 00:07:51,000 --> 00:07:53,567 I'm just like in tornado mode at this point. 223 00:07:53,567 --> 00:07:55,600 [Vicky] I grab tortilla, fry it 224 00:07:55,600 --> 00:07:57,266 so that we can have a little bit of crunch. 225 00:07:57,266 --> 00:07:59,266 [Josh] I'm spooning gremolata. I'm feeling good about this. 226 00:07:59,266 --> 00:08:01,700 [Leslie] His looks kind of like... 227 00:08:01,700 --> 00:08:03,166 [laughter] 228 00:08:03,166 --> 00:08:04,867 [Vicky] I am breathing at this point. 229 00:08:04,867 --> 00:08:07,300 Whew. Chicken is done. 230 00:08:07,300 --> 00:08:10,266 Ten, nine, eight, seven... 231 00:08:10,266 --> 00:08:13,066 [Vicky] I'm garnishing my dish with chopped peanuts and cilantro. 232 00:08:13,066 --> 00:08:16,567 Four, three, two, one. 233 00:08:16,567 --> 00:08:17,867 [bell rings] 234 00:08:17,867 --> 00:08:21,266 [cheering and applause] 235 00:08:22,166 --> 00:08:24,000 All right. Chef Vicky, what did you make? 236 00:08:24,000 --> 00:08:28,266 This is a peanut stewed chicken with crushed peanuts, 237 00:08:28,266 --> 00:08:31,600 and the tortilla is there if you want a crunchy bite. 238 00:08:31,600 --> 00:08:33,800 Chef, the chicken is cooked beautifully, 239 00:08:33,800 --> 00:08:36,800 but I do think the time got a little away from you 240 00:08:36,800 --> 00:08:38,700 because the development of the flavor in the sauce 241 00:08:38,700 --> 00:08:40,200 needed to be a little bit longer. 242 00:08:40,200 --> 00:08:42,367 I feel like if you had 10 more minutes, 243 00:08:42,367 --> 00:08:44,066 you'd have been able to simmer it 244 00:08:44,066 --> 00:08:47,066 and make it more flavorful. 245 00:08:47,066 --> 00:08:48,767 But I liked it. 246 00:08:48,767 --> 00:08:50,266 All right. Chef Josh, what did you make for us? 247 00:08:50,266 --> 00:08:52,567 I made a crostini of ricotta 248 00:08:52,567 --> 00:08:55,567 with, uh, toasted peanut and strawberry gremolata. 249 00:08:55,567 --> 00:08:57,066 Okay. I'm... 250 00:08:57,800 --> 00:08:59,300 How is this gonna taste? 251 00:08:59,300 --> 00:09:02,333 [upbeat music playing] 252 00:09:04,800 --> 00:09:06,934 [crowd laughing] 253 00:09:08,400 --> 00:09:10,400 Oh, my God. 254 00:09:10,400 --> 00:09:14,066 This don't taste like I thought it was gonna taste. 255 00:09:14,066 --> 00:09:16,667 -This tastes like a pizza. -[laughter] 256 00:09:16,667 --> 00:09:18,367 I was like, "This gonna be boring 257 00:09:18,367 --> 00:09:20,266 'cause it's just toast and peanuts, 258 00:09:20,266 --> 00:09:22,567 and this is strawberries," but this is elevated. 259 00:09:22,567 --> 00:09:24,400 -[crowd laughing] -Elevated. 260 00:09:24,400 --> 00:09:25,967 -Thank you. -[Antonia] The gremolata on top 261 00:09:25,967 --> 00:09:27,100 is beautifully seasoned. 262 00:09:27,100 --> 00:09:29,066 I love the sourness of the strawberries 263 00:09:29,066 --> 00:09:30,266 and the crunchiness from the peanuts. 264 00:09:30,266 --> 00:09:32,567 So there's like the textural difference, you know. 265 00:09:32,567 --> 00:09:34,500 Is it featuring peanuts? I don't know. 266 00:09:34,500 --> 00:09:36,667 All right, chefs. I need a moment 267 00:09:36,667 --> 00:09:38,767 with Leslie to discuss. 268 00:09:38,767 --> 00:09:40,667 [Josh] When Chef Antonia mentions that it's maybe not 269 00:09:40,667 --> 00:09:42,567 peanut forward, I do start to feel 270 00:09:42,567 --> 00:09:44,567 my nerves tick up just a little bit. 271 00:09:44,567 --> 00:09:46,667 And the chef that is moving forward 272 00:09:47,166 --> 00:09:49,567 to beat Bobby Flay is... 273 00:09:49,567 --> 00:09:50,967 Chef Josh. 274 00:09:50,967 --> 00:09:54,066 [cheering and applause] 275 00:09:55,600 --> 00:09:58,667 You haven't seen the last of me. I'm not gonna quit. 276 00:09:58,667 --> 00:10:00,367 This is just the beginning. 277 00:10:00,367 --> 00:10:03,367 Josh, I thought it was gonna taste nasty. I'm gonna be honest. 278 00:10:03,367 --> 00:10:05,567 I really... I was like, "It's gonna be nasty," 279 00:10:05,567 --> 00:10:07,166 and it was delicious. 280 00:10:07,166 --> 00:10:08,767 You did good with peanuts. 281 00:10:08,767 --> 00:10:10,800 -You did good. -[laughs] 282 00:10:10,800 --> 00:10:13,934 [tense music playing] 283 00:10:16,266 --> 00:10:18,500 [Bobby] All right, Josh. Congratulations, you got through round one. 284 00:10:18,500 --> 00:10:19,867 -How do you feel? -I'm excited, 285 00:10:19,867 --> 00:10:21,266 I'm looking forward to going 286 00:10:21,266 --> 00:10:23,066 against somebody that I looked up to 287 00:10:23,066 --> 00:10:24,967 for years, so I'm looking forward to it. 288 00:10:24,967 --> 00:10:26,500 All right. Well, what are we cooking tonight? 289 00:10:26,500 --> 00:10:28,000 What's your, uh, signature dish? 290 00:10:28,000 --> 00:10:30,100 My signature dish is... 291 00:10:30,100 --> 00:10:32,467 [intense music playing] 292 00:10:32,467 --> 00:10:34,767 -...jerk chicken. -Oh. 293 00:10:34,767 --> 00:10:36,266 [applause] 294 00:10:36,266 --> 00:10:38,567 [Bobby] Great dish. I love jerk chicken. All right. 295 00:10:38,567 --> 00:10:40,367 Yeah. But do you love it enough to make it good? 296 00:10:40,367 --> 00:10:42,367 -Yes. -[Antonia] All right. 297 00:10:42,367 --> 00:10:44,166 We have three experts standing by 298 00:10:44,166 --> 00:10:46,000 to do a blind taste test. 299 00:10:46,000 --> 00:10:48,367 Don't be scared. Don't let him scare you. 300 00:10:48,367 --> 00:10:50,400 Hey, Josh, don't be scared. What you scared of? 301 00:10:50,400 --> 00:10:52,700 If you need me to go punch him in the face... 302 00:10:52,700 --> 00:10:54,767 -[laughter] -You know what I'm saying? 303 00:10:54,767 --> 00:10:56,367 I would just pow, pow, you know, 304 00:10:56,367 --> 00:10:57,467 right up in the back of the head. 305 00:10:57,467 --> 00:11:00,367 Let's put 45 minutes on the clock. 306 00:11:00,367 --> 00:11:02,467 Your time starts... 307 00:11:02,467 --> 00:11:04,667 -[Antonia] Now! -...now, Bobby! 308 00:11:04,667 --> 00:11:07,667 [cheers and applause] 309 00:11:07,667 --> 00:11:10,000 [Antonia] Jerk chicken, if you've traveled anywhere through Jamaica, 310 00:11:10,000 --> 00:11:11,767 like, these barrels that it's kind of smoked 311 00:11:11,767 --> 00:11:13,667 on the side of the road, 312 00:11:13,667 --> 00:11:15,300 usually spiced with scallion, 313 00:11:15,300 --> 00:11:17,967 thyme, cinnamon, clove, all spice. 314 00:11:17,967 --> 00:11:19,800 [Leslie] Is all jerk chicken spicy? 315 00:11:19,800 --> 00:11:21,400 There's levels to it. But yes, jerk chicken 316 00:11:21,400 --> 00:11:24,800 should be spicy. Usually, with like a Scotch bonnet pepper. 317 00:11:24,800 --> 00:11:26,567 [Bobby] I love the flavors of jerk chicken. 318 00:11:26,567 --> 00:11:28,567 You know me, I like... I like big flavors, 319 00:11:28,567 --> 00:11:30,567 and jerk chicken is a great example of that. 320 00:11:30,567 --> 00:11:32,467 So I'm making jerk rub chicken 321 00:11:32,467 --> 00:11:36,066 with an avocado mango relish and a little hot sauce. 322 00:11:36,066 --> 00:11:37,300 You know, you gotta bring the flavor. 323 00:11:37,300 --> 00:11:38,600 -Joshy. -Yeah? 324 00:11:38,600 --> 00:11:40,967 Jerk chicken. Tell me the story. Where did that come from? 325 00:11:40,967 --> 00:11:43,667 You know, I've lived down in Miami now for half my life, 326 00:11:43,667 --> 00:11:46,500 I guess, and it kind of... It got into me. 327 00:11:46,500 --> 00:11:48,000 The island spices got into him. 328 00:11:48,000 --> 00:11:50,467 I got so much confidence in Josh. 329 00:11:50,467 --> 00:11:53,166 [Josh] My signature dish is jerk chicken 330 00:11:53,166 --> 00:11:55,867 with sweet plantains and quick pikliz. 331 00:11:55,867 --> 00:11:59,266 A pikliz is a Haitian pretty quick pickle. 332 00:11:59,266 --> 00:12:01,867 [Bobby] I start working on my rub, garlic, paprika, 333 00:12:01,867 --> 00:12:04,667 coriander, cinnamon, allspice, 334 00:12:04,667 --> 00:12:06,367 some habanero powder, and some orange juice. 335 00:12:06,367 --> 00:12:08,600 Once my rub is together, I marinate my bone in 336 00:12:08,600 --> 00:12:09,867 chicken thighs. 337 00:12:09,867 --> 00:12:11,567 Jerk is something that needs 338 00:12:11,567 --> 00:12:13,500 to sit in those chicken thighs 339 00:12:13,500 --> 00:12:15,500 to really penetrate to the center 340 00:12:15,500 --> 00:12:17,266 so that it's flavorful all around. 341 00:12:17,266 --> 00:12:19,100 [Josh] I grab granulated onion, 342 00:12:19,100 --> 00:12:21,767 granulated garlic, allspice, 343 00:12:21,767 --> 00:12:23,467 ground ginger, dried thyme. 344 00:12:23,467 --> 00:12:26,166 Now, I'm gonna get into building the wet components of my marinade. 345 00:12:26,166 --> 00:12:28,367 Soy sauce, scallions, habanero peppers, 346 00:12:28,367 --> 00:12:30,567 Fresno chilies, black garlic. 347 00:12:30,567 --> 00:12:32,800 -[Leslie] What is that? -A black garlic. 348 00:12:32,800 --> 00:12:35,667 What's... They got black garlic? 349 00:12:35,667 --> 00:12:37,567 [laughs] 350 00:12:37,567 --> 00:12:40,200 Black garlic is not traditional, 351 00:12:40,200 --> 00:12:43,667 but it's a nice blast of umami that's incredible. 352 00:12:43,667 --> 00:12:45,667 -Salty, a lot of umami. That's what Josh-- -That's right. 353 00:12:45,667 --> 00:12:47,333 Black garlic is salty. 354 00:12:48,100 --> 00:12:49,967 [Josh] I'm mixing everything together. 355 00:12:49,967 --> 00:12:51,700 My goal is to get marinade 356 00:12:51,700 --> 00:12:53,166 on the bottom, on the top 357 00:12:53,166 --> 00:12:54,266 because I really want it 358 00:12:54,266 --> 00:12:55,934 to become one with the chicken. 359 00:12:57,200 --> 00:12:59,266 [Leslie] Bobby, what you doing with those mangos? 360 00:12:59,266 --> 00:13:02,600 I'm gonna make a, uh, a Fresno chili and mango hot sauce. 361 00:13:02,600 --> 00:13:04,700 [Antonia] There's his honey. 362 00:13:04,700 --> 00:13:06,200 -He's got his honey. -[Leslie] Wait a minute. What is the honey? 363 00:13:06,200 --> 00:13:07,567 What is that, a secret or something? 364 00:13:07,567 --> 00:13:10,400 -[Antonia] He loves honey. -Does he think he invented honey? 365 00:13:10,400 --> 00:13:13,100 -Yes. -You know bees invented honey, right? 366 00:13:13,100 --> 00:13:15,066 -[laughter] -[Leslie] Not Bobby Flay. 367 00:13:16,467 --> 00:13:19,100 The one thing that I learned about Bobby Flay, 368 00:13:19,100 --> 00:13:20,166 and this is, like, when I was still in culinary school, 369 00:13:20,166 --> 00:13:23,367 -the man, like, does wonders with mango. -[Leslie] Ooh. 370 00:13:23,367 --> 00:13:25,567 [Josh] I gotta just stay true to what I'm doing here, 371 00:13:25,567 --> 00:13:27,400 don't let Bobby get in my head. 372 00:13:27,400 --> 00:13:29,634 He's like a dangerous person with mango in his hand. 373 00:13:30,100 --> 00:13:31,000 I hate him. 374 00:13:31,000 --> 00:13:32,734 [laughter] 375 00:13:35,900 --> 00:13:38,200 Chefs, 34:30. Gotta go. 376 00:13:38,200 --> 00:13:40,066 -[cheers and applause] -It smells incredible in here. 377 00:13:40,066 --> 00:13:41,700 Joshy, you're smoking it first? 378 00:13:41,700 --> 00:13:42,900 Yeah, just for a second. 379 00:13:42,900 --> 00:13:44,100 What kind of wood chips do you have in there? 380 00:13:44,100 --> 00:13:45,867 -[Josh] I did some hickory. -[Antonia] Really smart. 381 00:13:45,867 --> 00:13:47,900 I'm gonna say "We love" and you guys say "Joshy". 382 00:13:47,900 --> 00:13:49,467 -We love. -[audience] Joshy! 383 00:13:49,467 --> 00:13:51,467 -[Antonia] We love! -[audience] Joshy! 384 00:13:51,467 --> 00:13:53,500 -Yes! -Let's go, let's go, let's go. 385 00:13:53,500 --> 00:13:56,000 Bobby, are you nervous? 386 00:13:56,000 --> 00:13:57,166 -A little bit. -Are you scared? 387 00:13:57,166 --> 00:13:59,600 -Yeah. -[laughter] 388 00:13:59,600 --> 00:14:01,000 -What are you making? -[Bobby] Jerk chicken... 389 00:14:01,000 --> 00:14:03,600 -Uh-huh. -...avocado mango relish, 390 00:14:03,600 --> 00:14:06,000 and the, uh, Fresno chili mango hot sauce. 391 00:14:06,000 --> 00:14:07,600 -Delicious. Okay. Bye. -[Bobby] Bye. 392 00:14:07,600 --> 00:14:09,100 -Joshy, good job. -Thank you. 393 00:14:09,100 --> 00:14:11,867 -Thank you, chef. -[cheers and applause] 394 00:14:13,266 --> 00:14:15,266 [Antonia] Josh is smoking the chicken first. 395 00:14:15,266 --> 00:14:16,467 It helps it marinate quicker. 396 00:14:16,467 --> 00:14:18,767 Now I feel like it's a good time to get it over 397 00:14:18,767 --> 00:14:20,767 to the grill to develop that char. 398 00:14:20,767 --> 00:14:22,200 Ooh. 399 00:14:22,200 --> 00:14:23,400 [Bobby] So, I'm grilling my chicken, you know, 400 00:14:23,400 --> 00:14:25,300 leave it on the grill for a while. 401 00:14:25,300 --> 00:14:26,467 The char is really key to this dish. 402 00:14:26,467 --> 00:14:27,800 You want that crustiness 403 00:14:27,800 --> 00:14:29,567 on the outside of the chicken. 404 00:14:29,567 --> 00:14:31,767 [Josh] I'm cutting these plantains into obliques, 405 00:14:31,767 --> 00:14:34,600 which is just kind of a back and forth triangle cut. 406 00:14:34,600 --> 00:14:36,367 -[Leslie] Look how he's cutting 'em. -[Antonia] Yeah. I know. 407 00:14:36,367 --> 00:14:38,266 That is a man who has touched a banana before. 408 00:14:38,266 --> 00:14:41,967 That is a man who has touched a plantain before. 409 00:14:41,967 --> 00:14:43,767 -[cheers and applause] -[laughs] 410 00:14:43,767 --> 00:14:46,100 When a sweet plantain is cooked, 411 00:14:46,100 --> 00:14:49,600 it is golden brown and sweet, it's incredible. 412 00:14:49,600 --> 00:14:52,000 [Bobby] So, I'm making an avocado mango relish 413 00:14:52,000 --> 00:14:53,667 with some mint, cilantro, 414 00:14:53,667 --> 00:14:56,367 lime juice, and Fresno chili. 415 00:14:56,367 --> 00:14:57,767 What are you doing with that cabbage, Joshy? 416 00:14:57,767 --> 00:15:00,467 We're gonna make, like, island pickles with cabbage, 417 00:15:00,467 --> 00:15:02,367 uh, just, uh, some carrot and cucumber. 418 00:15:02,367 --> 00:15:04,667 That is a classic combination with jerk. 419 00:15:04,667 --> 00:15:07,367 -It's like he really is embracing the dish. -Correct. 420 00:15:07,367 --> 00:15:09,700 [Bobby] So I take vinegar, add a little honey to it 421 00:15:09,700 --> 00:15:11,100 so it's kind of like sweet and sour. 422 00:15:11,100 --> 00:15:12,467 I'm gonna brush it on the chicken just 423 00:15:12,467 --> 00:15:13,567 to kind of mellow it out. 424 00:15:13,567 --> 00:15:15,967 [Leslie] Bobby's making it look so damn easy. 425 00:15:15,967 --> 00:15:17,867 Bobby, you're annoying me right now. 426 00:15:17,867 --> 00:15:19,634 Oh, my God. 427 00:15:20,667 --> 00:15:21,600 [Antonia] Whoa! 428 00:15:21,600 --> 00:15:24,400 All right, Bobby. I'm about to take you down. 429 00:15:24,400 --> 00:15:26,567 Yeah. Yeah. 430 00:15:26,567 --> 00:15:29,467 Yeah. Yeah. What's up? 431 00:15:29,467 --> 00:15:31,467 -[laughter] -[Leslie] Yeah. 432 00:15:31,467 --> 00:15:35,667 I feel like Josh is making like a island jerk chicken... 433 00:15:35,667 --> 00:15:38,300 -[Bobby] Yeah. -...and you're just a jerk making chicken. 434 00:15:38,300 --> 00:15:40,000 -[laughing] -[cheers and applause] 435 00:15:40,000 --> 00:15:42,000 [laughter] 436 00:15:42,000 --> 00:15:44,266 -You like mangoes? -Yeah. 437 00:15:44,266 --> 00:15:46,367 Let me tell you what's gonna happen to you if you win. 438 00:15:46,367 --> 00:15:48,667 [laughs] Really? 439 00:15:48,667 --> 00:15:53,166 -[laughter] -So, what you got over here? You got plantain? 440 00:15:53,166 --> 00:15:55,600 I got plantains? Yeah, those are sweet plantains. 441 00:15:55,600 --> 00:15:57,367 Yeah. 442 00:15:57,367 --> 00:15:59,600 -Ooh! -[laughs] 443 00:15:59,600 --> 00:16:01,767 That's good, though. I don't know. 444 00:16:01,767 --> 00:16:03,567 I don't know who's gonna win this. 445 00:16:03,567 --> 00:16:06,467 That plantain is good, son. 446 00:16:06,467 --> 00:16:08,567 Fourteen minutes. Let's go. 447 00:16:08,567 --> 00:16:10,767 [Bobby] I take the skin off the thigh, 448 00:16:10,767 --> 00:16:13,667 I'm gonna use it, uh, and fry it, and make it nice and crispy. 449 00:16:13,667 --> 00:16:16,767 -[Leslie] What is that he frying? What is that? -Oh, chicken skin. 450 00:16:16,767 --> 00:16:19,066 [cheers and applause] 451 00:16:19,066 --> 00:16:21,467 Jerk chicken doesn't ever really have 452 00:16:21,467 --> 00:16:23,266 crispy chicken skin, and I miss that about it, 453 00:16:23,266 --> 00:16:25,367 so it is smart. 454 00:16:25,367 --> 00:16:27,166 And then you have Josh, I mean, literally, 455 00:16:27,166 --> 00:16:29,567 that chicken, it is, like, seasoned to its core. 456 00:16:29,567 --> 00:16:32,867 [Josh] I'm going to finish my chicken in the oven. 457 00:16:32,867 --> 00:16:34,567 -[gasps] -[Leslie] Josh, are you trying 458 00:16:34,567 --> 00:16:37,900 -to give us a heart attack? -[laughter] 459 00:16:37,900 --> 00:16:40,100 [Bobby] I put the jerk chicken on the plate 460 00:16:40,100 --> 00:16:42,600 and I add the Fresno chili and mango hot sauce, 461 00:16:42,600 --> 00:16:45,100 some of the avocado mango relish, pickled shallots, 462 00:16:45,100 --> 00:16:46,166 and the crispy skin. 463 00:16:46,166 --> 00:16:47,033 [Leslie] Ooh, damn. 464 00:16:47,033 --> 00:16:48,800 -Are you making one for us? -[Bobby] Yeah. 465 00:16:48,800 --> 00:16:50,000 He... Look at him right now. 466 00:16:50,000 --> 00:16:52,367 Two and half minutes and he's giving us forks. 467 00:16:52,367 --> 00:16:54,066 -Josh, don't look at us. -[Leslie] Josh, don't look at him, Josh. 468 00:16:54,066 --> 00:16:55,166 Josh, don't look at us. 469 00:16:55,166 --> 00:16:57,100 -Josh, don't look at us. -Don't look at us. 470 00:16:57,100 --> 00:16:58,800 Oh, my God. Oh, my God. 471 00:16:58,800 --> 00:17:00,867 I don't think we should eat this. 472 00:17:00,867 --> 00:17:03,400 [both] Oh! 473 00:17:03,400 --> 00:17:05,767 -[Antonia] Joshy, no, it's terrible. -[Leslie] Josh, it's awful. 474 00:17:07,867 --> 00:17:09,867 Oh, my... [groans] 475 00:17:09,867 --> 00:17:12,166 -You're such a jerk! -[laughs] 476 00:17:12,166 --> 00:17:13,967 [grunting] 477 00:17:13,967 --> 00:17:15,634 I choose Bobby Flay! 478 00:17:18,700 --> 00:17:19,700 [Antonia] One minute. 479 00:17:19,700 --> 00:17:21,367 Oh, my God. 480 00:17:21,367 --> 00:17:24,166 It's so spicy, but it's so good! 481 00:17:24,166 --> 00:17:25,967 [Josh] There's no doubt that Chef Bobby, 482 00:17:25,967 --> 00:17:28,400 he's put together something everybody's gonna enjoy. 483 00:17:28,400 --> 00:17:30,867 [Leslie] Josh! You gotta beat this dude. 484 00:17:30,867 --> 00:17:32,467 [cheers and applause] 485 00:17:32,467 --> 00:17:35,000 But I feel great about my dish, 486 00:17:35,000 --> 00:17:37,500 I got my plantains down, a little bit of pikliz 487 00:17:37,500 --> 00:17:39,567 right next to that, my jerk chicken. 488 00:17:39,567 --> 00:17:41,500 [audience] Nine, eight... 489 00:17:41,500 --> 00:17:42,900 [Josh] I'm feeling confident, 490 00:17:42,900 --> 00:17:44,567 there's a level of familiarity 491 00:17:44,567 --> 00:17:45,900 and comfort on the plate. 492 00:17:45,900 --> 00:17:48,100 [all] Three, two, one. 493 00:17:48,100 --> 00:17:50,166 [cheers and applause] 494 00:17:50,166 --> 00:17:51,166 -Great job, man. -Thank you, sir. 495 00:17:51,166 --> 00:17:52,567 Great job. 496 00:17:52,567 --> 00:17:54,233 I bet you Josh's good too, though. 497 00:17:55,800 --> 00:17:57,300 Congratulations to both of you, 498 00:17:57,300 --> 00:17:58,800 both of those plates looks phenomenal. 499 00:17:58,800 --> 00:18:01,166 And now, we're gonna introduce you 500 00:18:01,166 --> 00:18:02,967 to the judges. First up, 501 00:18:02,967 --> 00:18:07,600 TV host and restaurant reporter, Lauren Scala. 502 00:18:07,600 --> 00:18:11,800 Chef and restaurateur, Wesly Jean Simon. 503 00:18:11,800 --> 00:18:14,500 And the owner of Jasmine's Caribbean Cuisine, 504 00:18:14,500 --> 00:18:16,367 Jasmine Gerald. 505 00:18:16,367 --> 00:18:18,700 [cheers and applause] 506 00:18:18,700 --> 00:18:20,767 Go ahead and try the first plate 507 00:18:20,767 --> 00:18:22,433 of jerk chicken in front of you. 508 00:18:28,100 --> 00:18:29,767 Okay. Lauren, what do you think? 509 00:18:29,767 --> 00:18:32,100 The chicken is cooked to perfection, 510 00:18:32,100 --> 00:18:34,000 the skin, the temperature, everything. 511 00:18:34,000 --> 00:18:36,400 The mango was really sweet and bright. 512 00:18:36,400 --> 00:18:38,867 I love to see plantains on a plate 513 00:18:38,867 --> 00:18:41,800 when I have jerk chicken. It's just such a traditional thing, 514 00:18:41,800 --> 00:18:44,166 so I would have liked to see some of that there, too. 515 00:18:44,166 --> 00:18:46,100 Well, the chicken was cooked to perfection. 516 00:18:46,100 --> 00:18:47,800 I love the skin, love the crispiness. 517 00:18:47,800 --> 00:18:49,967 Traditionally, marination is very important. 518 00:18:49,967 --> 00:18:51,567 When you cut inside the chicken, 519 00:18:51,567 --> 00:18:53,000 I'm not getting any more jerk. 520 00:18:53,000 --> 00:18:55,000 Love the crispy skin, though. 521 00:18:55,000 --> 00:18:58,000 The mango avocado relish, I really, really love. 522 00:18:58,000 --> 00:19:00,367 The chicken? I felt that the jerk seasoning 523 00:19:00,367 --> 00:19:03,266 should have been marinated more inside of the chicken. 524 00:19:03,266 --> 00:19:06,166 But overall, it was delicious. 525 00:19:06,166 --> 00:19:09,000 Judges, please try the second jerk chicken. 526 00:19:09,000 --> 00:19:11,834 [intense music playing] 527 00:19:14,867 --> 00:19:17,300 Okay. Lauren, what did you think? 528 00:19:17,300 --> 00:19:19,166 This jerk chicken is incredible. 529 00:19:19,166 --> 00:19:21,667 It's so juicy and so flavorful. 530 00:19:21,667 --> 00:19:24,867 And I'm so happy to see that there are plantains on the dish. 531 00:19:24,867 --> 00:19:26,467 I love sweet plantains, I feel like they just go 532 00:19:26,467 --> 00:19:28,100 hand in hand with jerk chicken. 533 00:19:28,100 --> 00:19:29,867 [Wesly] As soon as I taste this, I feel like 534 00:19:29,867 --> 00:19:32,000 I'm in the streets, under the big sun, 535 00:19:32,000 --> 00:19:34,567 and just having jerk chicken, because you get your marinade 536 00:19:34,567 --> 00:19:37,400 to get your spice inside, to get the smokiness. 537 00:19:37,400 --> 00:19:39,066 But I could use some more heat 538 00:19:39,066 --> 00:19:41,700 because you gotta go hot, hot, hot. 539 00:19:41,700 --> 00:19:44,266 It remind me of authentic jerk chicken 540 00:19:44,266 --> 00:19:47,567 because you can taste the seasoning inside of the chicken. 541 00:19:47,567 --> 00:19:50,000 The pikliz, it could have been marinated, 542 00:19:50,000 --> 00:19:51,800 just a little bit softer in texture, 543 00:19:51,800 --> 00:19:53,667 but I love this dish. 544 00:19:53,667 --> 00:19:56,500 Judges, please go ahead and vote. 545 00:19:56,500 --> 00:20:00,000 [Josh] To cook my food against Bobby Flay, 546 00:20:00,000 --> 00:20:03,300 someone I've looked up to throughout my career 547 00:20:03,300 --> 00:20:05,100 and beat him would be incredible. 548 00:20:05,100 --> 00:20:07,533 [dramatic music playing] 549 00:20:13,266 --> 00:20:15,800 Well, the judges have made a decision. 550 00:20:15,800 --> 00:20:17,834 The winner is... 551 00:20:19,467 --> 00:20:22,367 -Chef Josh! -[cheers and applause] 552 00:20:22,367 --> 00:20:24,667 -[laughs] That's so good. -Congratulations. 553 00:20:24,667 --> 00:20:27,066 Oh, thank you, chef. Thank you. 554 00:20:27,066 --> 00:20:28,500 So happy for you. 555 00:20:28,500 --> 00:20:30,266 -[laughing] -[Bobby] You cook great. 556 00:20:31,767 --> 00:20:33,367 They think they won. 557 00:20:33,367 --> 00:20:36,467 He beat Bobby Flay! 558 00:20:37,467 --> 00:20:39,567 This dish, you get Island flavor. 559 00:20:39,567 --> 00:20:41,266 -This is beautiful. -Thank you so much. 560 00:20:41,266 --> 00:20:43,767 -It was awesome. -So good. 561 00:20:43,767 --> 00:20:47,066 -Congratulations. Good job. -[Leslie] Look at Bobby Flay! 562 00:20:47,567 --> 00:20:48,467 [Antonia] I feel bad. 563 00:20:48,467 --> 00:20:50,266 I don't feel bad. 564 00:20:50,266 --> 00:20:52,200 -Because he's-- -I love making White men cry. 565 00:20:52,200 --> 00:20:54,367 [laughter] 566 00:20:54,367 --> 00:20:57,667 My name's Josh Elliott, and I just beat Bobby Flay. 567 00:20:57,667 --> 00:21:00,166 [cheers and applause]