Cuban born chef Nick Vazquez came to America in the 1960's. And luckily for the New Jersey food-loving locals, he never abandoned his Cuban roots. His popular restaurant Azucar serves up delicious Cuban classics like ropa vieja and vaca fritta. But, it is his Cubano Grande sandwich that has customers doing the Rumba. Nick is all set to host a Cuban affair at his restaurant in honor of his famous sandwich, but when Chef Bobby Flay sneaks up on the scene, it is anybody's guess who will claim victory in this cross-cultural Cuban Sandwich Throwdown!
Though chef Marianna hails from Venezuela, her marriage to Indian born Nitin Vadukul unexpectedly triggered a love affair with Indian cuisine. Now she is practically a celebrity in her small hometown of Hudson, N.Y., when it comes to Indian cooking. Her Indian cafe Saffron has the locals craving curry, and the press raving. As Marianna cooks up her signature Chicken Tikka Masala before a captive audience of organic farmers and loyal family and friends, Chef Bobby Flay sneaks up on the scene. Will this city boy hold his own in the countryside of Upstate New York? Stay tuned for an extra spicy Chicken Tikka Masala Throwdown!
Biagio Settepani, Chef and Owner of Pasticceria Bruno, has Cannoli in his blood. Bringing his family's recipe with him from Italy to New York, he keeps tradition alive and the customers continuously coming in! With three busy shops and requests from the Vatican to make his confections, Biagio is a world renowned pastry chef... but he's in for a surprise when Bobby Flay shows up to challenge him to a Cannoli Throwdown! Will Biagio uphold his legacy or will his Cannoli crumble? Tune in to this Throwdown where the success is sweet!
Key Lime Pie gurus, Jim Brush and Alison Sloat, are a culinary rags to riches tale. From their humble beginnings selling their signature dish on the side of the road, to having their Key Lime Pie named the Nation's Best Pie by the American Pie Council--the whirlwind ascent of Key West Key Lime Pie Company is nothing short of miraculous. Chef Bobby Flay better hope his Key Lime Pie won't be a lemon when he faces off against this dynamic duo.
Self-taught Chef and restaurant owner, Saul Bolton, does not short-change anything. After seeing a picture of Baked Alaska and learning that you could cook ice cream without it melting, Saul went on his own decade long crusade of perfecting and adapting a Baked Alaska that his clientele will not let him remove from the menu! After putting his own personal spin on the dish, Saul thinks he is being featured on a show that explains the chemistry of baking frozen parfait when Bobby Flay shows up and the temperature rises! Whose dish will hold up to the heat in this Baked Alaska Throwdown?
New Orleans native Brad Turner is a singing, soulful, Army sensation with 19 years as a chef/sergeant in the U.S. Army to prove his culinary chops. He earned the nickname The Grill Sergeant, and rose up the ranks to become the Executive Chef at the Army Executive Dining Facility at The Pentagon. His BBQ Chicken and Potato Salad dish has satisfied soldiers, sergeants, and top execs alike, and is soon to make its debut in a Bobby Flay Throwdown! Bobby will have to put a new spin on his BBQ Sauce and hope his chicken is dressed to impress if he's going to take on the fierce competition of the Grill Sergeant. Not to mention the 150 hungry soldiers who will be in the audience. Stand at attention because this Throwdown may just be worthy of a 21 gun salute!
Tired of the rat race, friends and co-workers, Matt Lewis & Renato Poliafito left the grind of jobs in advertising to follow their tasty dream of opening a bakery. This led to the creation of their Elvis inspired banana cream pie that has fans flocking from all over to their Brooklyn bakery to get a taste of this dessert that is fit for a king! Can Matt and Renato cream the competition with their heavenly dessert, or will Bobby’s take on the classic pie reign supreme? The judges will likely scratch their heads until they declare a winner at this Banana Cream Pie Throwdown!
Bobby takes on a South Carolina chef known for his calling card, a six-layer, 12-pound, luxuriously rich Ultimate Coconut cake. When Bobby goes cake to cake, who will take home the win?
Bobby Flay challenge a chef whose Jamaican dish Fried Fish Escovitch is a house specialty. Set in a Harlem's swanky Mo Bay restaurant get ready for a fried fish throwdown.
Chester 'Chet' Gerl and Dan Bugge know their fish, and have all their customers hooked on their delicious Salmon Chowder! Hailing from the Pacific Northwest, Dan and Chet purchased Matt's in the Market and refined the menu to have a local, gourmet flair. Written up continuously in Seattle's "best of" categories, these two are confident in the kitchen, but what will happen when Chef Bobby Flay shows up to Throwdown his own version of Salmon Chowder? Make sure you tune in to see whose dish ends up swimming with the fishes!
Bobby Flay challenges the owners of Clinton Street Baking Company in NY to a blueberry pancake showdown.
Didier Pawlicki has used his Parisian culinary pedigree to orchestrate a Fondue revival in America. His smash hit restaurant, Taureau, in New York City has taken the Big Apple by storm with its quaint atmosphere and his delicious cheesy creations. His meal may be soft and gooey, but this gritty Frenchman is a fierce competitor with nerves of steel. It's fondue or "fon-don't" time for Bobby Flay this Fondue Throwdown.
Bobby Flay travels to Texas to challenge an all-American cowboy to a Throwdown on a Chuckwagon specialty, Chicken Fried Steak.