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Bobby Flay for New York City Mayor? Maybe Not

Bobby Flay for New York City Mayor? Maybe Not


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Flay responds to rumors that he’s running for mayor of New York City

There apparently have been rumors floating around that Bobby Flay is interested in running for mayor of New York City. During a dinner interview in this week’s episode of Bloomberg-TV’s “Titans at the Table”, host Betty Liu asked Flay whether or not this rumor was true.

“That’s a rumor,” Flay replied. “I'm really passionate about New York. I think at some point in my life, I can certainly be helpful in a political arena. I don’t know when that would be. I don’t know what position that would be. People say “mayor” to me when I say I want to run for office one day, who knows.”

We won’t see the chef running against mayoral candidates Anthony Weiner, Christine Quinn, or John Catsimatidis, but we may see him in the political scene in the future. He is “open” to the idea, he said.

In the meantime, the Mesa Grill owner continues with his T.V. food shows. The “Titans at the Table” episode, which features Tom Colicchio, Rachael Ray, Mario Batali, and Bobby Flay, aired Tuesday and is available on-demand on Bloomberg TV.


Bobby Flay for New York City Mayor? Maybe Not - Recipes

Before Bobby Flay was a Food Network star, he was the enterprising chef behind New York City's esteemed Mesa Grill. Since then, his company, Bold Food, has launched 27 restaurants, including Bolo, Bar Americain, and several Bobby's Burger Palace locations, which together employ close to 1,500 people. And Flay, 50, has become a household name by hosting more than a dozen Food Network shows. Last year, he dipped back into Manhattan's culinary scene with a new Mediterranean restaurant, Gato. No matter how much is on his plate, Flay is happiest when he's whipping up something new.

My family has lived in New York City for five generations, maybe longer. I grew up in Manhattan and went to basically every Catholic school in New York, until I dropped out of high school.

My first job was at a restaurant called Joe Allen. It's still there, actually. It's not necessarily known for its food. Its fame is based on its being in the theater district. I worked as the busboy for a couple of weeks. As I was walking out one day, the chef asked if I wanted to work in the kitchen. I said, "Sure." They taught me how to use a knife, how to make a salad, and how to make a dressing.

That job shaped my life. It wouldn't have happened if I had had anything else to do that day. Soon I was in the very first class of the French Culinary Institute. Joe Allen, the restaurant's owner, gave me the tuition. When he brought it up, my first thought was, "Oh, no, not school. I don't wanna go back." But, truth is, I was becoming seriously interested in cooking. It was the first thing in my life that really caught my eye. Before that, all I cared about was hanging out with my friends.

During the holidays, my friends and I used to get together and play poker. We were 17 or 18. Soon, they were making a ton of money, and I was making 8 cents. They owned their one-bedroom apartments. That, for me, was like Shangri-la. At one point, I quit the restaurant business to go work on Wall Street for about six months, as a clerk at the American Stock Exchange. But there was no creativity to it. It was all about the dollar. I went back to the kitchen.

I went to work for Jonathan Waxman at a few of his restaurants: Jams, Bud's, and Hulot's. He was the first person to bring real California cuisine to New York. He was also the first to teach me what real good food was. I don't know what he saw in me. Maybe it was my confidence and work ethic.

By 1988, I ended up as chef at a restaurant called Miracle Grill, a Southwestern restaurant in the East Village. When we opened, nobody cared. But then New York magazine gave us a gigantic review, and people came in droves.

Jerry Kretchmer, who owned Gotham Bar and Grill and was a New York state assemblyman, came in to eat dinner with his wife. Later, his people called and said he wanted to talk. He's like, "Let's open a restaurant together." I said, "OK." And he said, "All right, here's the way it's gonna work: You and I are gonna look for spaces together. I'll handle the money, you'll do the menu, and I'll get you the ink." This was Mesa Grill. All of a sudden, it was like I was playing at Yankee Stadium.

I think I'd like to go back to that opening again. It was January 15, 1991, the day we went to war with Iraq the first time. It was also the first time you could watch a war on TV. People were getting up out of their chairs, asking for their food to go, and going home to watch CNN. I had just turned 26 and was really young and unafraid. But I could have done it better.

A moment I wouldn't want to relive is the time Frank Bruni from The New York Times took a star away from me. I think he just thought I took my eye off it. It puts you in your place--very quickly. I still feel like there's a piece of my body out there missing somewhere.

When The Food Network came along, I was like, "A 24-hour food channel? They're going to run out of stuff in a week." They had no money to fly people in, so if you could get there by subway, you could get on a show. A lot of chefs didn't want to do it. I'm like, "Well, you guys are missing the point, because every time I'm on TV, I'm gonna get people to understand that I own a restaurant, and I'm gonna put more asses in the seats." I came up with my own show ideas. I created Throwdown and Beat Bobby Flay.

All those chefs have sent in their tapes since then. It makes perfect sense to market who you are and what you're doing. Honestly, I still don't think I'm very good at it. I don't practice I'm not acting. I just try to be myself as much as possible. Sometimes I'm good at being myself and sometimes I'm not.

Jerry's son, Laurence [Kretchmer], and I opened more restaurants together. In 2008, we opened our first Bobby's Burger Palace. When chefs go out to dinner, we're not looking for champagne and caviar. We're looking for a good bourbon and a great burger. I always thought it would be cool to have my own burger place. And I think people want to eat better food, even in casual environments. We have 18 Bobby's Burger Palaces right now, and we're going to open more. It's not a franchise model. We own everything.

In 2013, we closed the original Mesa Grill in New York after the landlord quadrupled the rent. We were sad, but ultimately, restaurants are like Broadway shows. Some have long runs and some have short runs. Mesa Grill lasted more than 22 years.

Against my better judgment, I opened Gato last year, which was a monster of an opening. It's been rewarding in many ways--most having nothing to do with money, 'cause it's hard to make profits in New York restaurants. Bobby Flay Steak in Atlantic City and Mesa Grill in Las Vegas are two of our highest-grossing restaurants. But I'm sort of a junkie for the adrenaline, to be in the kitchen creating. The thing about cooking is that, thankfully, no one's figured out how to make it come out of a computer yet.

The way that I juggle things, I kind of have everything going on the same track at once. Each day, I go where I'm needed most, whether it's Gato or my office or my production studio, Rock Shrimp. Sometimes, I'll be in 10 places in one day. The seeds of what I'm working on always grow from my professional kitchens. Right now, you'll see me cook with a lot of Mediterranean flavors on TV because of Gato. I'm thinking in capers and anchovies and black olives. It all sort of works in unison. But the most important thing to me is my restaurants, bar none. Not even close.


Being born on 10 December 1964, Bobby Flay is 56 years old as of today’s date 22nd May 2021. His height is 1.79 m tall, and weight is 75 kg.

Bobby Flay dropped out of school to pursue his passion for cooking. He got his first job at Baskin-Robbins. Later he worked at Manhattan’s Joe Allen Restaurant, where he prepared salads. The owner was impressed by Bobby’s dedication and offer to pay for the French Culinary Institute. After completing his education, he worked at Brighton Grill as a sous-chef. And soon he was working at some of the biggest restaurants in New York City.

Bobby Flay owns three restaurants currently called ‘Mesa Grill,’ ‘Bobby Flay Steak’ and ‘Bar Americain’ which are spread all around the country.

He has also featured on several TV cooking shows like ‘Main Ingredient with Bobby Flay’, ‘Hot Off the Grill with Bobby Flay’, ‘Grillin’ & Chillin’’, ‘Worst Cooks in America’, ‘Boy Meets Grill’, ‘BBQ with Bobby Flay’, ‘foundation’, ‘Iron Chef America’, ‘Throwdown! with Bobby Flay’, ‘Grill It! with Bobby Flay’, ‘America’s Next Great Restaurant,’ ‘Brunch @ Bobby’s,’ ‘Beat Bobby Flay’, and ‘Iron Chef Gauntlet.’

Bobby Flay has also authored several cookbooks like ‘Bobby Flay’s Bold American Food’, ‘Bobby Flay’s From My Kitchen to Your Table’, ‘Bobby Flay’s Bar Americain Cookbook: Celebrate America’s Great Flavors’, ‘Bobby Flay’s Mesa Grill Cookbook’, ‘Bobby Flay Cooks American’, ‘Bobby Flay’s Throwdown’, ‘Bobby Flay’s Boy Gets Grill’, and ‘Bobby Flay’s Barbecue Addiction’.


From Dropping Out of High School to That "Cheater" Banner: 20 Bites of Hot Dish From Bobby Flay's Flavorful Life

Gary Gershoff/WireImage

Bobby Flay doesn't love being on TV.

That might come as a surprise, as the celebrity chef has been a mainstay on the Food Network and beyond for over two decades, ensuring that he's one of the most recognizable faces in the culinary world. But believe it or not, it always has and always come in a distant second place to his true love: being in the kitchen.

"You could call it an obsession, but, to me, it's my job, it's my work. It's the thing I love to do," he admitted in a 2014 interview on CBS Sunday Morning. "Way more than television." After all, he says, "It's really easy for people to discount you because you're on television. I'm not sure why that takes your skills away, but I understand it and I stopped fighting that fight a long time ago."

But despite all that, Flay has maintained a presence on the medium, aware that it's one of the crucial things that's allowed him to build his restaurant empire. And now he's getting his daughter Sophie Flay in on the act.

As part of a new exclusive three-year pact signed by Flay and the network in late 2018, which will see the chef develop and produce series through his Rock Shrimp production company as well as continue to face down competitors on Beat Bobby Flay, he and Sophie will star in The Flay List. Premiering on Thursday, April 11, the show will follow the father-daughter combo as they hit the streets of his beloved hometown of New York City as they introduce each other to their favorite restaurants.

It's the latest evolution of a flavorful career that has, at times, been perhaps more spicy than Flay ever bargained for.

Flay's interest in the culinary world started young. As the chef told Good Housekeeping in 2012, he was just eight years old when he asked his parents for an Easy-Bake Oven for Christmas. Dad Bill didn't exactly approve of the toy, as it was marketed at the time to girls, and Flay also received a G.I. Joe to "balance things out." As a result, in 2012, Flay joined a growing chorus of chefs across the country who petitioned for Hasbro to begin producing the toy oven in gender-neutral colors.

Though he told the New York Daily News in 2008 that he wanted to be "either a basketball or baseball player" growing up "until I got to high school and realized it was never going to happen," his first jobs were delivering pizzas and scooping ice cream. And while he was learning the ropes of the food world, he was avoiding academics altogether. He flunked out of multiple Catholic schools in his home borough of Manhattan and eventually dropped out of high school completely at 17. "I really had no interest in doing any school work whatsoever," he told The Wall Street Journal in 2011. As a result, his father, described as Flay as "very much a scholarly guy," forced him to fill in as a bus boy at a restaurant the elder Flay was a part owner of, Joe Allen in Times Square. When the bus boy returned, he moved to the kitchen. "I was literally walking out of the restaurant and the chef said, ɽo you want to work in the kitchen?'" Flay recalled. "And I said, 'Sure.' It was because I had nothing else to do that day. If I had plans with friends, I probably would have said no. I wasn't desperate to work in the kitchen."

While at Joe Allen, he quickly found his calling. "I remember waking up in the morning, laying in my bed, staring at the ceiling and saying to myself, 'I can't wait to go to work today,'" he told CBS Sunday Morning in 2014. "It hit me. I was working with my hands. I was creating things, and I could actually do it. I didn't have to open a book. I was learning at a practical manner." And at 18, with financial assistance from the restaurant's namesake, he begrudgingly joined the inaugural class at the French Culinary Institute in Manhattan. "It was not my favorite thing," he told WSJ. "But I knew this was my last chance without my father killing me." Acknowledging how the training gave him "a foundation forever," he established the Bobby Flay Scholarship at his alma mater in 2003. The full scholarship is awarded annually to a student in the Long Island City Culinary Arts Program, and Flay personally helps select the recipient each year.

After walking away from an executive chef position at the Brighton Grill on Third Avenue that he felt came too early in his career, he quit the restaurant business altogether to work on Wall Street as a clerk at the American Stock Exchange. He lasted all of six months. "There was no creativity to it," he told Inc in 2015. "It was all about the dollar. I went back to the kitchen."

After working as a chef under the legendary Jonathan Waxman at a handful of his restaurants, Flay built up his confidence and became chef as Miracle Grill in the East Village. His cooking caught the eye of New York state assemblyman and Gotham bar and Grill owner Jerry Kretchmer who offered him the opportunity to open a restaurant in partnership. "He said, ɺll right, here's the way it's gonna work: You and I are gonna look for spaces together. I'll handle the money, you'll do the menu, and I'll get you the ink,'" Flay told Inc. "This was Mesa Grill. All of a sudden, it was like I was playing at Yankee Stadium." The restaurant opened on January 15, 1991. And while Mesa Grills remain in Las Vegas and Nassau, that original outpost closed in 2013 after a rent hike. In the years since opening that first restaurant, Flay has launched Bar Americain in two locations, Bobby Flay Steak in Atlantic City, Gato in NYC, and Bobby's Burger Palace in 19 locations across 11 states.

Two years after Flay opened Mesa Grill, a little TV channel called Food Network launched and needed talent. "When The Food Network came along, I was like, ɺ 24-hour food channel? They're going to run out of stuff in a week,'" he told Inc. "They had no money to fly people in, so if you could get there by subway, you could get on a show." Flay wasn't entirely convinced. "It wasn't like TV was something I really wanted to do—but I knew it would be great publicity for my restaurants," he told WSJ. Since then, he's hosted fourteen cooking shows and specials on FN and its sister network, Cooking Channel, served as judge on The Next Food Network Star, and competed on Iron Chef America.

One of his more recognizable shows, Throwdown! With Bobby Flay, which involved Flay going head-to-head with another chef as each make a variation on the challenging chef's signature dish, allegedly began under some untrue auspices. According to competitor Ben Sargent in an interview with SlashFood, the up-and-comer was duped by Flay and the network into thinking he was taping his own 2006 half-hour all about him and chowder, his specialty. After being told the final day of filming would just be a big party wherein he cooked his chowder for a crowd, Flay popped out of the audience to challenge him to a cook-off, right then and there. "He's got all his soux chefs," Sargent said. "Two women working under him in their black chef's coats with the little Food Network logo on them. They looked so intimidating. His stocks were prepared in containers. He comes with 100 brand new glistening Japanese prep knives. He had his automatic chowder mixer. I'm sitting there, mixing raw potatoes, dealing with our lack of high flame." Despite calling Flay "a sweetheart" off-camera, when asked if the competition was fair, he said, "It was fair in that we. no, it wasn't fair."

In 2009, hourly employees at Flay's Bar Americain, Mesa Grill and Bolo filed a lawsuit against the celebrity chef and his company Bold Food LLC, alleging that "they had been cheated out of wages and tips and seeking to recover minimum wages, overtime compensation and allegedly misappropriated gratuities." According to the suit, the restaurants weren't paying minimum wage or overtime, weren't reimbursing the expense of mandatory uniforms, and were redistributing portions of the tip pool to employees not entitled to earn gratuities, including managers. In March 2010, Flay and his company agreed to pay an $800,000 settlement, though he continued to deny any wrongdoing, saying in court documents he would rather just settle than go to trial.

When Flay competed against Chef Masaharu Morimoto in a special battle when the original Iron Chef traveled to New York, he jumped onto the counter and stood on his cutting board, raising his arms in a premature victory. The move rubbed Morimoto the wrong way. "He's no chef. He stood on the cutting board. In Japan the cutting board is sacred," the Iron Chef said in Allen Salkin's 2013 book From Scratch: Inside the Food Network. Morimoto was ultimately declared the victor. During their 2001 rematch, which Flay ultimately won, he made sure to throw his cutting board on the floor before leaping onto the counter to gloat. Years later, after hundreds of competitions on Iron Chef Showdown, Flay surprised everyone—network execs included—when he revealed a shirt that read "THIS IS MY LAST IRON CHEF BATTLE EVER." By his own admission, the network was not thrilled, but he remained true to his word and walked away from the show after that 2017 taping.

Despite maintaining a close relationship with his co-host on The Next Food Network Star, prompting some to wonder if there's something more than friendship going on there throughout the years, Flay and Giada De Laurentiis spent eight months not speaking to one another back in 2006. And it all started after a team-up on Iron Chef America left De Laurentiis feeling bruised by their loss to Rachael Ray and Mario Batali. "We lost and he thought it was funny. He didn't think it was any big deal that we lost. I did not talk to him for eight months‚ eight months! I did not. Nothing. Silence, she said on the Beyond the Plate podcast. "It was just TV [to him]. I took it very seriously. I think Rachael took it very seriously, and I was really disappointed." And as for those romance rumors? De Laurentiis put them to rest in 2015, telling Gossip Cop, "My long-time friendships with my co-workers. are exactly that — long-time friendships. There has never been a romantic relationship. "

Flay has been married three times—first to chef Debra Ponzek from 1991-93, then to Food Network host Kate Connelly from 1995-98, and finally to actress Stephanie March (much, much more on her in a second) from 2005-15—but only one has yielded him a child. His union to Connelly brought daughter Sophie Flay into the world in 1996. And aside from welcoming her into the culinary TV world on his latest show, The Flay List, the celeb chef is pleased that his daughter didn't exactly follow in his academic footsteps. "I got the greatest thing ever," he told CBS Sunday Morning. "I got Sophie, who's happily surpassed me in the educational world." The broadcast journalism major graduated from USC in 2018. She currently works as a reporter for ABC 7 in Los Angeles.

While Flay's celeb status has brought several stars into his life as friends—he met third wife March through her Law & Order: SVU co-star Mariska Hargitay—no relationship is more enjoyable than his with Drake. The chef regularly hangs with (and cooks for) the rapper up in his native Toronto, and even tagged along as his pal hosted Saturday Night Live back in 2016, helping provide a surprise dinner for the cast. "When he was doing Saturday Night Live, and he's such a gracious guy, he felt so close to the SNL staff and crew, because they were taking such good care of him, he called me on a Tuesday and said, 'Is there any chance you'll come and cook for the cast and crew as a favor to me to show my gratitude?'" Flay said on The Chew shortly afterwards. "So I showed up there and he could not have been nicer I mean, it's amazing."

While cooking remains his greatest passion, Flay also has a serious love for Thoroughbred horse racing. He owns several horses and serves on the Breeders' Cup board of directors. In 2014, he was even a candidate for chairman, though he ultimately was not elected.

When Flay and March began divorce proceedings in 2015, things got ugly—fast. First up, reports began circulating that the chef had been cheating on his wife with Bar Americain hostess-turned-assistant Elyse Tirrell for many years. In response, Flay and his team issued a statement that didn't exactly deny the claim. "We will continue to refrain from responding to the continued efforts by certain parties to spread rumors and innuendo," the statement read. "This specific allegation was in a letter sent from one attorney in this case to the other. It was written and then leaked specifically to try to insert this story into the press, and that's unfortunate. Even more unfortunate is that all of this is being done in order to renegotiate a prenuptial agreement that was agreed to over a decade ago and never amended during the marriage."

As the war over the settlement raged on, so much dirty laundry was aired in the press. March alleged that Flay didn't rush to her side when her appendix burst earlier that year, while further claiming that he chose to spend their 10th wedding anniversary attending a food and wine festival down in Florida. She further accused Flay of "bullying through economic warfare" by canceling the credit card she used for "household expenses." He retaliated to her claims of medical hardship, which she was using to try and invalidate their prenup, but claiming her infections were the result of a breast enhancement surgery gone wrong.

Back in 2012, Mad Men actress January Jones was involved in a small fender-bender and called Flay for help. He obliged and no one could figure out why. At the time, Flay said he had only met Jones once before that night, but had spent the evening watching a basketball game at The London Hotel in West Hollywood with a group of people, including the actress. According to Flay, she asked him for his number that evening because she was planning to redo her kitchen and wanted to give her number to his designer. He further said he didn't know why she called him after the crash, but went to help her nevertheless. Cut to the 2015 divorce, and March was claiming that her estranged husband and Jones "had sex many times and in different places, including the London Hotel in Los Angeles." Yikes.

In the midst of all the messy divorce drama, Flay was also feted with a star on the Hollywood Walk of Fame in June 2015, making him the first celebrity chef to ever receive such an honor. But.

While Flay was being celebrated on Hollywood Blvd., someone took it upon themselves to hire a pilot to take to the skies and fly overhead pulling a banner that read "Cheater." March's attorney Deborah Lans asserted in a statement that, despite her client seeming the obvious culprit, she was "absolutely not behind" the stunt.

Flay and March's divorce was finally settled in July of that year, but not without making one final headline. As part of the settlement, March was forced to vacate the former couple's Manhattan home—where sheɽ been caring for her ailing mother. "She has been staying there with her mother, who has been in poor health," a source told Page Six at the time. "It has been a very difficult time for her. It is unclear what her future living arrangement will be as she continues to care for her mother."

About a year after the divorce, Flay publicly rebounded with Masters of Sex star (who currently leads Comedy Central's fabulous The Other Two) Helene Yorke. The two seemed especially loved up, with Yorke even creating a special Instagram account to document her foodie adventures with her new boo. But it appears that the romance may have fizzled out. Neither seem to follow one another on IG any longer, the aforementioned food account has been made private, and they haven't been spotted in public in over a year. Despite that, Flay shared a snapshot of a magazine profile of Yorke on February 7, 2019, celebrating her. So maybe they're still together? Or maybe they're just friendly exes. Yorke didn't comment on or like the post.


Flay, then 18, impressed his boss at so much that he agreed to pay for Flay's tuition at New York City's French Culinary Institute, now the International Culinary Center.

"The person who owned the restaurant I was working in told me about it, and on the first day of school, he handed me a check for the admission. I was 18. It was the first time I had found something that really interested me," Flay said in an interview with Tasting Table.

According to Page Six, Flay went back to school to receive his GED so he could attend. He graduated as one of the institute's top students as part of the first graduating class.


Chef Bobby Flay on his favorite customer: his mother

Back on a May morning in New York City when I was 12, my friends and I had tickets to see a Yankee game &ndash yes, it was so long ago kids could still do that sort of thing on their own!

I strolled into my mother's bedroom where she was sipping her first of many cups of coffee. I wished her a happy Mother's Day and I told her I was departing to see the Bronx Bombers do their thing.

"You're doing what?" she asked.

As the first tear streamed down her cheek, I knew that I was going to have explain to my friends that I wasn't making the game. I was staying home to make my mom a very sketchy breakfast at best.

Bobby Flay with his mother, Dorothy. CBS News

Dorothy Flay (known as Dame Dorothy to her closest friends) had a verve for life that was unbounded, though she spent most of her adult years as a single mother. And I'll just say this: I wasn't the easiest kid to raise, culminating with dropping out of high school after 9th grade. Still, when I finally found some focus and got a job, my mother wound being my greatest cheerleader. I knew from my experiences as a 12-year-old that Mother's Day had to be planned, no matter what.

First of all, it had to be brunch &ndash a classic Eggs Benedict and a Mimosa.

There was also dress code. I had to wear a suit, or at the very least a sports jacket. And then there was the mandatory carnation &ndash a tradition that signified if your mother was living (a pink one) or that she had passed (white).

My mother died almost exactly two years ago, and living through this pandemic had me thinking about her even more. In some ways I'm relieved she didn't have to navigate her way through the danger of it. I'm pretty sure I would have been pulling Dame Dorothy out of her favorite Jersey Shore hangout nursing a chocolate martini with her favorite bartender.

So, today is Mother's Day, and not even a global crisis is going to keep me from celebrating to me the greatest mother in the world. She wouldn't allow it, so, let's get it on!

Forty-three years ago the Yankees had to play a game with one less person in the stands. Today, coronavirus, you're gonna have to sit this one out. 'Cause brunch is served in all of its glory&hellip and there's nothing that can stop us.

Chef Bobby Flay. CBS News


So, are Bobby Flay and Giada a couple now?

Though Giada and Bobby have a longstanding professional relationship and a personal friendship, the two have never indicated that they have been romantically involved. 

They&aposve known one another since 2004 when they met at a Philadelphia food expo. In 2018, Giada spoke on the Beyond the Plate podcast about Bobby&aposs loyalty. 

"I think that Bobby is one of those people that if you are his friend, he has your back forever and he will stand up for you. He&aposs one of those guys you can call in a pinch and he will get you out of it," she told the outlet. "He&aposs special in that sense."

While Giada and Bobby are great pals now, they&aposve had their fair share of ups and downs.

When they competed as a team on Iron Chef America  in 2006, Giada said that her partner wasn&apost exactly taking it as seriously as she was. The two ended up losing against Mario Batali and Rachael Ray, and Giada shared that Bobby took the whole thing as a joke. 

"We lost and he thought it was funny. He didn&apost think it was any big deal that we lost," Giada said. "I did not talk to him for eight months — eight months! I did not. Nothing. Silence."

The Giada at Home star said that she was upset by the loss because she is a trained chef, and she wanted her partner to recognize how much was on the line.

Clearly, the two have since patched up their relationship. They&aposve gone on to appear on each other&aposs various Food Network projects over the years, and they now have their project with Discovery Plus. 


NYC-Based Chefs Share Their Secrets In These Must-Have Cookbooks

We all know that New York City has some of the best food in the world. Now our city’s own renowned chefs are sharing their secrets recipes. Here are five of the best cookbooks penned by yours truly.

Asian-American by Dale Talde

Learn all the secrets behind Chef Dale Talde&rsquos recipes in his cookbook, “Asian-American.” The “Top Chef” favorite worked alongside food writer JJ Goode to share his &ldquoinauthentic&rdquo recipes that stem from his family roots in the Philippines to his popular restaurant in Brooklyn. Find out how to make his riff on pad thai with bacon and oysters and create his version of a juicy pork dumpling with a salty and springy exterior of a soft pretzel. If you want to get a taste of his menu, stop by Talde BK to try it out in person.

Dos Caminos Tacos: 100 Recipes for Everyone&rsquos Favorite Mexican Street Food by Ivy Stark

So you’ve dined at Dos Caminos, but now you want to recreate those tacos. Pick up Ivy Stark&rsquos “Dos Caminos Tacos” cookbook and start making some serious Mexican street food. The woman behind the ever-popular dishes at Dos Caminos released this taco bible a few years back, but it definitely still holds up. In the book, Stark shares more than 100 fresh, yet traditional ways to make the perfect taco. Whether it&rsquos with eggs for breakfast or a modern interpretation of hot and smoky shrimp tacos, she&rsquos got you covered. You&rsquoll even pick up helpful tips on how to cut and use chili peppers in her signature creations. Get ready to start chopping!

SHARE by Chris Santos

If you &lsquove dined at Beauty & Essex, Stanton Social, or Vandal, then you&rsquore familiar with Chef Chris Santos&rsquo delicious cuisine. Never one to create a boring menu, Santos gives his take on unforgettable, shareable bites in his new cookbook, SHARE. He&rsquos big on communal dining and after you read his recipes, you&rsquoll understand why. Stand-out dishes include starters like Tuna Poke Crisps, Grilled Cheese Dumplings in Tomato Soup, and Crab Corn Dogs with Old Bay Aioli. Move onto heavier main courses like Spicy Lam Souvlaki with Tzatziki or Korean Short Rib Tacos with Classic Kimchi. And don&rsquot forget dessert. The PB & J &ldquoTwinkies&rdquo will definitely be a crowd-pleaser. The book launches on February 7.

Craft Burgers and Crazy Shakes from Black Tap by Joe Isidori

You&rsquove probably seen the lines for Black Tap Burger and thought, is the food really that good? YES. Now you can recreate Chef Joe Isidori&rsquos famous old-fashioned burgers, and even more importantly, those crazy milkshakes! With a cult following on social media, Black Tap&rsquos over-the-top milkshakes have become a star of their own. Piled high with sugary spreads and homemade treats, these milkshakes will certainly satisfy your sweet tooth. Now you can skip the line and create your own masterpiece. Learn more here.

Brunch at Bobby&rsquos by Bobby Flay

Brunch. Everyone loves it but no one wants to make it. Celebrity chef Bobby Flay recently released a cookbook with 140 recipes dedicated to this mid-morning meal. Pick up Brunch at Bobby&rsquos and start gearing up for the most important meal of the weekend. From lip-smacking cocktails and iced coffee, to carrot cake pancakes with maple-cream drizzle and wild mushroom hash, these recipes will keep you full until dinner.

For the latest on all of the Tri-State’s events and happenings, follow us on Twitter!

Carly Petrone is the founder of Petrone on the Rocks, a lifestyle site about food, drinks, beauty, travel, and more. She lives in New York City.


Bobby Flay's Party Plan

Flay's love of food comes through when he's talking about it or eating it, and most especially when he's cooking it &mdash that's what has made the 47-year-old New Yorker one of the best-known and best-loved chefs on TV. Since four of his 11 top-selling cookbooks are dedicated to the thrill of the grill, it's easy to guess this season is prime time for prepping simple yet absolutely spectacular meals for friends and family. And, good guy that he is, he's eager to share his best tips for summer entertaining with Good Housekeeping readers.

Each summer weekend, Flay leaves his bustling food empire in Manhattan behind and heads to the Hamptons, where he and his wife, actress Stephanie March (best known for her role on Law & Order: Special Victims Unit as Assistant District Attorney Alexandra Cabot), have built an environmentally friendly cedar-shingled retreat. An imposing mansion was never in their plans instead, it's a place where the living is easy. "Everyone who visits says, 'Wow, this is the most comfortable house I've ever been in,' " he reports with pride.

On these relaxed weekends, the celebrity chef becomes a typical husband and father. OK, maybe with one exception &mdash while most people would prefer not to work on their days off, Flay just can't stay out of the kitchen. "I know it's very unusual for someone to say that what he does for a profession is also what he does to relax," says Flay, "but I absolutely lovecooking."

So, after a morning workout to clear his head and stay fit (he has run three New York City marathons and is training for a triathlon with Today show anchor Natalie Morales), Flay heads straight for the kitchen. "My whole day is glued together by food," he says. If Texan-born March wakes up craving her favorite Southern breakfast, Flay gets to work making biscuits, gravy, and sausage. If Sophie, his 16-year-old daughter from a previous marriage, has a slumber party, he whips up a brunch buffet (pancakes, eggs and bacon &mdash the works) the next morning for the kids. All the while, he's thinking about soaking wood chips, firing up the grill, and deciding what's for lunch: grilled pizza, or maybe fish tacos?

But the action really starts when Flay makes plans for dinner. The Hamptons may be famous for glitzy celebrity parties, but Flay is happiest when the festivities are at his house and the dress code is swimsuits and sunblock, with him manning the grill.

Flay's Foolproof Party Plan

First and foremost, choose a theme, Flay advises. Though he could easily wing it when guests are heading his way, he likes to give his get-togethers a reason for being. "Creating a theme is really important," he says. "It gets people excited, and it gives me an idea of things to go with the main dishes, like sides, cocktails, and wines. So I don't just think, I'm going to do a chicken dish. I think, I want to make an Argentinean meal. With all of our great information access, I can research it."

Flay will start with the cornerstone of a particular cuisine &mdash in this case, chimichurri, Argentina's signature herb-based sauce. "What do they use the sauce on? Beef, pork, and sausage. And what kinds of side dishes do people in Argentina serve? Roasted potatoes and something called provoleta, which is grilled provolone cheese that could be an hors d'oeuvre, with some bread or chips to go with it. All of a sudden," says Flay, beaming at the thought of putting together a meal, "you start seeing the menu come together."

The recipes he shared with GH don't hail from South America. They are summer favorites rooted squarely in U.S. soil &mdash fried chicken, potato salad, coleslaw, and sliced watermelon &mdash all made with his trademark big, bold flavors and an ease of preparation that makes them party-perfect. When you make these, feel free to tell guests you're serving Bobby Flay's cookout classics.

With a theme in place, Flay's next move is to grab pencil and paper: "I'm a big 'list person.' I make one for shopping and one for prioritizing &mdash from what can be done ahead of time to what can be left for the end, right before the guests arrive." Specifically, that means running through the recipes and meal prep in advance and working backward from the moment the first guest is bound to ring the doorbell, so the step-by-steps are clear. Another smart idea: Flay tapes the priorities list to the cupboard so he can check it as he works and course-correct as needed.

As he does his prep work, Flay's Hamptons house is filled with the sounds of the hip-hop and R&B music he loves. (His wife insists on swapping in a softer soundtrack, like Coldplay, once guests are due to arrive.) Usually on his pre-party agenda: making sauces and rubs, and precooking corn on the cob until it's just cooked &mdash then he'll set it aside to be grilled later. He'll also whip up potato salad: "Actually, sometimes I make a couple of different kinds [see his blue cheese-vinaigrette version]. One might be a whole-grain-mustard-and-scallion potato salad. I'll also do a Southwestern-style kind that has a mayonnaise-based dressing and some chiles, cilantro, and lime juice. But the key to making any potato salad is that whatever you're going to dress it in, you have to have it ready so when the potatoes are done cooking, you can dress them while they're hot. That's the key to life in the potato-salad world. Otherwise, if they're cold, they repel it &mdash it's almost like the potatoes are here, and the dressing is over there!"

Mixing drinks is another pre-guest-arrival activity Flay is adamant that a host shouldn't also play bartender at a get-together. "Make pitchers of drinks instead of individual cocktails," he advises, so guests can help themselves. "But don't add ice that will water the mix down," he says. Instead, put out a bucket of ice near the glassware just before your guests are due.

Sangria is a favorite at Flay's dinner parties. "I like making it with rosé," he says, "because it goes with almost any grilled food &mdash and besides, who doesn't love a pink drink?" (He uses red wine, though, for the Sangria Ice Pops.) Or, depending on the evening's theme, Flay will serve up his super-simple signature margaritas. "They're crisp and clean and taste exactly like the three ingredients I use," he says. "The recipe is two parts tequila, one part triple sec, and one part freshly squeezed lime juice &mdash that's it!"

All About Appetizers

Flay says you don't want to be in the kitchen baking or sautéing appetizers when you could be out chatting with your friends, so he's a big advocate of serving cold hors d'oeuvres. They can be made ahead of time, kept refrigerated, and put out the moment guests come over. Flay personally is mad about chilled seafood, such as oysters, clams, and boiled shrimp, with lots of different sauces &mdash but for those with simpler tastes (or more modest budgets), there are plenty of other options. "I'm a lover of Southwestern ingredients, so there's always some kind of avocado concoction, whether straight-up guacamole or some kind of relish," says Flay. "I made 'avocado-chickpea smash' for an Access Hollywood cooking segment with Katharine McPhee, from the TV show Smash. That guacamole-hummus mix is going to be served in my house all the time now."

His wife often requests queso, which Flay describes as a cheese sauce. He says March grew up on a Velveeta-and-Ro-Tel (canned cooked chile peppers and tomatoes) mixture, but he makes it his way: "I just can't do it her way. So I take chiles and onions, and I roast and cook them, adding some garlic. Then I do my own cheese sauce, and I make queso out of it. That's really good to have with tortilla chips and pita chips."

The Main Event, Made Easy

For the entrée, Flay will aim for dishes he describes as "bold, risky, and impactful."

Built into these delicious dishes is one of Flay's ultimate time-savers and stress-reducers: making the meal a buffet. "I'm big on platters and serving everything family-style," he says. "Otherwise, it's like an assembly line, and not everyone's tastes are the same. With platters, guests can take what they want." Flay's recipes for skirt steak and fried chicken are perfect examples of this simple-to-serve party fare. Another option, says Flay, is to think of big cuts of meat that can be carved, such as leg of lamb, the cooking of which is so much easier than tending to individual chops. Or, try a tenderloin &mdash you can save the smaller cuts of meat for date-night dinners.

There is actually one Flay dish that bridges the gap between dinner for two and dinner for 10. "Stephanie has this crazy recipe for filet mignon that works so well," he says. "It was the most requested recipe on that season of my show Boy Meets Grill." March marinates the filet and broils it under a high heat for about 10 minutes. Then she wraps it in foil and allows it to sit for 45 minutes. "It comes out spot-on perfect," Flay says with admiration. "Stephanie makes that for my birthday every year." And it will wow a crowd as well. (Interestingly, one of the couple's first date-night dinners cooked by Flay didn't turn out quite so auspiciously. The Iron Chef roasted a chicken, but &mdash distracted by March's charms &mdash he somehow allowed the bird to go up in flames.)

Cook Within Your Range

It's standard advice not to prepare new-to-you dishes for a party, but Flay puts his own spin on it: "Do make one dish that's slightly challenging, so you can improve, but cook within your range, so it's enjoyable."

So while the main course may involve a new recipe, side dishes can be kept simpler. Even Flay, who trained at New York City's famed French Culinary Institute, doesn't see the need to get too fancy for guests &mdash especially when he's working with summer produce at the peak of its flavor. His take on tomato salad is a perfect example. "I'll go shopping and buy whatever tomatoes are in season at that moment, like heirloom, beefsteak, or cherry tomatoes," he says. "I just put a whole bunch of them in a bowl tear up some fresh herbs and add vinegar, a little bit of extra virgin olive oil, some cracked black pepper, and some cheese, like blue, feta, or goat &mdash something crumbly and a little dry." Couldn't be easier, tastier, or healthier, which is something he takes into consideration when cooking. Not drenching food in butter, oil, and sauces has helped keep Flay one of the fittest chefs around. "You can eat well and eat plenty, but make good choices," he says.


Party Animal

On an overcast winter day in New York City, an abnormally large and majestic cat lounges on the couch in a Manhattan apartment, stretching his paws with vigor. His name is Nacho. He's a fluffy, orange Maine Coon with more Instagram followers than most humans, and he has the good fortune of calling Bobby Flay his dad.

Since the veteran Food Network chef and restaurant owner brought Nacho into his family two years ago, the dynamic duo have been inseparable. When Flay is on the road, Nacho goes along for the ride, documenting his experiences through a dynamic social media presence. His unusually large size and larger appetite have captured the hearts of thousands.

Today, Nacho roams his sleek, spacious kitchen, perching atop Flay's refrigerator and looking on as the chef prepares for one of the most important events of the year: the Super Bowl.

As it is for most Americans, the Super Bowl is a big deal in the Flay household. Though Flay has celebrated many a game day in Las Vegas, where he owns restaurants including Mesa Grill and Bobby's Burger Palace, he prefers to commemorate the occasion in his hometown of NYC. As a native New Yorker (who importantly cites Joe's Pizza on Carmine and Zucker's as his favorite NYC slice and bagel, respectively), he's a Giants fan. And although his team won't be playing in this year's final brawl, Flay plans to throw a food-filled bash at home.

"You don't want to go too far out of the genre of Super Bowl 'cuisine,'" he says, "but there's no reason not to make those things good."

For Flay, that means a long list of elevated classics, like lamb and black bean chili topped with avocado relish and crème fraîche, saucy meatball sandwiches, chipotle honey chicken wings and a hearty entrée like paella. (If you're currently brainstorming ways to get invited to his next game-day gathering, you're not alone.)

It should come as no surprise, though, that a chef who calls his cat Nacho knows how to make a killer plate of everyone's favorite Super Bowl snack. Upon our arrival, the chef constructs an epic portion of Brussels sprout- and Muenster cheese sauce-topped nachos with pickled onions and chiles (get the recipe). Nearby, Nacho watches with a curiosity known only to cats.

Flay describes a cheesy tray of nachos as the ultimate Super Bowl necessity and walks us through the necessary steps for achieving peak texture and flavor.

He skips the heaping mounds of chips covered in melted cheese and instead suggests a few even and flat layers laid out on a tray. This way, each chip gets a fair chance at an aptly cheesy and loaded topping.

"The tortilla chips have to be crispy, and there always has to be a cheese sauce, as opposed to just melted cheese," he explains. "It gives it a better texture."

"They also need to have the right amount of heat, and then a sweet-and-sour note," he adds. Cue the pickled onions or chiles and fresh Fresnos or jalapeños.

"Lastly, there has to be some kind of freshness," he says. "I like the idea of making a sort of 'healthier' version of nachos, so you can add vegetables like roasted cauliflower or Brussels sprouts to get your greens in there." A few dollops of cilantro or red pepper pesto takes things to the next level.

Though Flay doesn't insist on meat, he's partial to adding fish or shellfish for a plate of purr-fection (yeah, we said it). "Shrimp nachos are really great," he says. "I know you're not supposed to put cheese with fish, but for nachos, go for it."

And in case you're wondering, Flay's kitchen companion gets his own fishier version of the game-day classic. "When it comes to human food, Nacho plays right into the stereotype of a cat: He loves fish."

Nacho usually sticks to cat food, but the Super Bowl calls for a special treat: a handful of sautéed shrimp along with his favorite freeze-dried chicken treats and a crumble of blue corn tortilla chips. While Bobby digs into his Brussels sprout and molten cheese creation, Nacho enjoys his own, savoring a few minutes of (usually frowned-upon) kitchen counter time before retreating to his favorite cabinet hideaway.

If Nacho really has nine lives, he's definitely living them out in style.

This month, our hearts belong to the people, places, ingredients and nostalgic favorites doing it all For the Love of Food.


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