November 17, 2023 • 28 mins
We welcome our friend Bobby Flay back to the show to talk all about his new show, Beat Bobby Flay: Holiday Throwdown, which is out now, check your local listings. Plus, he gets a special surprise from a mysterious French chef...
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Episode Transcript
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Speaker 1 (00:00):
Bobby play Welcome home, Honey. Here so nice to be here.
I like the balloons. Yeah, you like her new studio.
You've never been in this studio. I have not been here. No,
you know we did. We keep moving and you keep
finding us. We got to move again. Here's the deal.
Speaker 2 (00:15):
So from now on, when you guys move, I'm just
gonna move my apartment. Okay, I have to move straight
back and now, and I have to move to the midtown,
Midtown West.
Speaker 3 (00:25):
Yeah.
Speaker 1 (00:25):
I don't know if the living's good up here. I
tell you. You know, Bobby and I both used to walk
to work in the studios. I love that, and now
we're way uptown. But we love it up here. We
actually love being in midtown. You used to have a
restaurant up here.
Speaker 2 (00:36):
I had him here to take Bar American for fifteen years,
and fifty second Street.
Speaker 1 (00:40):
Right here, God, I wish it was still open. We
would go there every single friggin day. I love that
restaurant so much.
Speaker 4 (00:46):
He's gonna open it just for us exactly.
Speaker 1 (00:48):
Well, you know, Bobby's opening a new restaurant in Las
Vegas right next to a Malfi right Rosser. B It's
actually the French version of Bar American. Oh, I want
to go, well, Bar American. That doesn't make sense because
it's French. Ikanas. No, I know a lot of I
wanted to confuse everybody. I mean, what it.
Speaker 4 (01:07):
Works, It works.
Speaker 1 (01:08):
Yeah, I'm exciting. You know what, Bobby, You've been so
busy with your TV Food Network shows and things. It
seems like, in my mind anyway, you've sort of exited
off the the restaurant road for a little bit. I mean,
I mean, I'm all for you doing very well, but
you used to have a lot of restaurants going on
at one time.
Speaker 2 (01:28):
Well, I mean I had, like I always had one,
two or three restaurants in New York City. And this
is the first time as an adult that I don't
have a restaurant in New York City.
Speaker 1 (01:37):
As a kid, you had a restaurant in New York City.
What does that mean? I'm just saying, like since I started,
I mean Elvis, I mean, we're like ten years old
with a restaurant classic. Why are you getting technical? You
know what I mean? You said as an adult in.
Speaker 2 (01:54):
My first restaurant when I was twenty five years old,
that Mason Grill on fifteenth and fifth twenty five.
Speaker 1 (02:00):
That was a great restaurant, too great for twenty six years.
Speaker 4 (02:03):
I know, how do you know what you're doing at
twenty five?
Speaker 1 (02:05):
No idea, no idea, what I was doing?
Speaker 3 (02:07):
You know what?
Speaker 1 (02:08):
Just look at back, look back at the incredible restaurants
you had open at one time, and I'm Alfie is
still amazing.
Speaker 2 (02:13):
Below fifteen Bolo by American fifteen years, Mason Grille twenty five,
twenty six years, and Gotto Gotto only eight years. That
was the pandemic ended that one.
Speaker 1 (02:25):
That's a sad thing because that was a great restaurant.
I loved substant me too, we all did. But you,
Bobby Flay, knowing that you had some of the most
successful restaurants in the history of New York City restaurants,
that's pretty cool. Good for you, Thank you.
Speaker 5 (02:39):
You know what I miss I missed Bobby's Burger Palace
by me because it was my go to all the time.
Speaker 4 (02:45):
And I actually have heard a couple.
Speaker 5 (02:46):
Of people that say, why is it not here anymore?
And you know, I mean, like, well Bobby told me that.
Speaker 1 (02:52):
Got the insight scoope.
Speaker 2 (02:54):
Well, you know, so we we so during the pandemic,
Bobby's Burger Palace had was like thirteen years old at
that point, so we decided to well, first of all,
like we closed a lot of them because of the pandemic.
Speaker 1 (03:05):
I mean, nobody was going to the malls, I mean was.
Speaker 2 (03:07):
Over and so but we've but we re established the
burger concept. Now it's called Bobby's Burgers, and we're starting
to reopen them in lots of different places. There's three
in Las Vegas, there's one in Atlantic City, there's one
a Yankee Stadium. We just opened one in the Phoenix Airport.
Like we're now we're starting to like to read, so
I'm gonna have to open one in your.
Speaker 4 (03:26):
Neighborhood, Pramas, New Jersey.
Speaker 1 (03:28):
That are very nice, exactly wherever Daniel goes, she needs
a Bobby's Burger.
Speaker 4 (03:32):
The shakes are the best.
Speaker 1 (03:33):
Yeah, the shakes are killing.
Speaker 6 (03:34):
Us bringing up all these restaurants, Like we're talking about
all your exes, Like, so tell us about that finally happened.
Speaker 2 (03:40):
You really do have hot Sauce on your station? Of course,
I just did Hot Ones. Do you watch that show?
Speaker 1 (03:47):
Yes?
Speaker 3 (03:47):
Do?
Speaker 7 (03:48):
I didn't see your episode though.
Speaker 1 (03:49):
Okay you said something Hot Ones. I want to ask
you about but yeah, no hot sauce. I mean, Gandhi
is all about hot sauce. She puts it on. She
puts hot sauce on hot sauce. She's insane with it.
Speaker 7 (03:59):
But I will say your chaft I try the food first.
I'm not rude. I don't just just dump it on
there for no.
Speaker 1 (04:04):
No, I appreciate that. Do you have a favorite hot sauce?
Speaker 7 (04:06):
Ooh, honestly, I like this stuff right here? Is that
it's from gringos. I don't know what it is. It's
like their own little housemaid whatever it is. They snuck
me a bottle.
Speaker 1 (04:16):
Do you like really really really really hot hot sauce?
Speaker 7 (04:18):
No, I don't like it to be painful.
Speaker 4 (04:22):
How bad did it get on hot ones? Did it
get really painful?
Speaker 2 (04:24):
There's one that's really their speed bump. It's called the
bomb okay, and it's usually number eight of ten, So
they kind of punch you in the face like eighty
percent done.
Speaker 7 (04:34):
That's terrible.
Speaker 2 (04:35):
That well, that one kind of hurts. For the most part,
they were all pretty spicy, but they had tons of flavor.
That's and that's really what I talked about, the different
flavors that I was like picking up.
Speaker 6 (04:45):
You know for sure, it's important that it actually tastes good. Yeah,
just burns or taste, yeah, any flavor.
Speaker 1 (04:49):
Absolutely.
Speaker 7 (04:50):
How long did you feel the after effects of the
number eight?
Speaker 2 (04:54):
Uh? Well, look, the key to it is that they
give you water and they give you milk. Don't drink
the water, right, because the water just pushes the hot
sauce around your mouth.
Speaker 1 (05:07):
It doesn't really do anything else but that. I didn't
know that.
Speaker 2 (05:10):
So you just like dairy is important. So I just
I just sipped some milk here and there, and I
got through it.
Speaker 1 (05:15):
Okay.
Speaker 2 (05:15):
You also have to try to sound intelligent because they're
asking eire interviewing. You asked you questions. That's the beauty
of the show. Well you sweat through it, yeah, exactly.
Speaker 1 (05:23):
I found eating eating spicy food. I can't stop eating it.
If you stop eating spicy food, that's when the heat
hits in. So I keep eating it, which is stupid.
But I don't know. So you did say something on
hot ones. I thought it was interesting. You were asked
what is the quintessential New York City meal? And your
answer was do you remember what you said? No, it's
(05:44):
stoned on hot sauce. Oh, steakhouse, Yes, steakhouse, oh yeah,
which is yeah, we have some of the best steakhouses
in the world here. But then we got into a
little debate and someone said, that's stupid. It's pizza. What
is he talking about?
Speaker 2 (05:57):
Pizza is great too, No, I mean you can have
more than one quintessential meal. I mean pizza is definitely
one of them, for sure. Where do you like to
eat pizza in New York? There's a million different places.
I love ruber Roso. I think it's my favorite pizza
in town. I think, really, well, why are you questioning
my answer? No, No, I think it's I think it's
(06:19):
I think it's really good. I just have I only
eat there once. What about for a slice?
Speaker 1 (06:24):
Oh Joe's.
Speaker 4 (06:26):
I like Artichoke pizza, but I like their their vodka pie.
It's so good.
Speaker 7 (06:32):
What what.
Speaker 1 (06:40):
I didn't say that? I didn't. I love, you know,
the tavern Piot Emmets is my favorite pie. Actually, Emmets
is the best. I love it.
Speaker 2 (06:48):
I haven't I've only eaten art Choked once. Seriously, It's like,
I think pizza is one of those things in New York.
It's like the pizza barbecue, anything like that. Like the
debates will go on forever because everybody feels like the
one that they like is the best for whatever particular reason.
Speaker 1 (07:04):
I mean, Bobby was one of the first adapters of
having a Jersey City pizza store be part of the
New York City.
Speaker 2 (07:11):
No no, no, This guy a Raza Dan. He makes
the best pizza I've ever tasted in my life. Really,
I always say the best pizza in New York it
might be in Jersey City.
Speaker 4 (07:22):
We need, we need to have this.
Speaker 7 (07:25):
It's right around the corner from my apartment and.
Speaker 1 (07:27):
On the other side of the Holland Tunnel. It's nuts.
Speaker 6 (07:29):
Every time you say this, I think the price goes
up five dollars.
Speaker 2 (07:35):
Listen, everybody has to understand that you guys have to
start paying more money in restaurants otherwise they're not going
to survive. That's the that's the bottom line. That's that's
the issue. Things just cost more than they used to.
Speaker 1 (07:43):
It just the way it is. It's just the way
it is.
Speaker 5 (07:45):
But I think if you if it's an established chef
like yourself, and you put your name on it, people
are gonna come.
Speaker 1 (07:49):
It doesn't mean you're gonna make money though.
Speaker 5 (07:52):
Exactly how do you find like your like, how do you,
Bobby Flay find the person that you trust to be
in that kitchen?
Speaker 1 (07:59):
Oh? I just train people.
Speaker 2 (08:00):
I mean I'm going out to Vegas for the whole
month of December to train everybody so that, you know,
then by by the end of the month, we'll be
ready to open.
Speaker 1 (08:08):
It's the only way to do it. You have to
train people. I don'tly.
Speaker 2 (08:11):
And the bottom line is, I was actually talking to
my chef the cuisine out there the other day. She
we had this meeting, and she's like, you know, it's
really you know, it's really hard to find people these
days because there's like there's a bunch of new hotels
opening in Vegas, so obviously the labor pool is not
as big as it used to be, et cetera, et cetera.
And I said, all I care about is enthusiasm. I
just want people who just want to learn and do this.
(08:34):
Like the experience, Yes, it's important, but the enthusiasm is
even more important because I can train them to do
whatever I need them to do.
Speaker 1 (08:41):
That's the key, you know, if they if they have
the enthusiasm, if they have if they have the want,
I have a really dear friend who has a restaurant,
a great restaurant out here in New Jersey, and the
place just it's a machine. It just works beautifully. The
people that work there are just perfect. Everything. The food
is just plated beautifully, and obviously the obviously they send
you a lot of free meals. I can feel not
(09:02):
at all. No, no, I pay full price, and I
tip like a mofo. It's absolutely And if you're hot,
you're hot. If you like I would tip you big money. Bobby,
what I.
Speaker 2 (09:20):
Get You're just a good guy, honestly, and I really
mean that, you're a good guy across the board.
Speaker 1 (09:28):
That's that's you know, that's well, may I return the sentiments.
I got to say that you're one of my favorite people.
And something recently happened that made me extremely sad for you.
And that was when you lost Nacho. You're kiddy, you
want you want me to cry?
Speaker 2 (09:42):
Now?
Speaker 1 (09:42):
No, so many tears for that cat. I imagine it was.
People don't understand. People don't understand that they are your kid,
you know, And I know people always talk about that stuff.
Speaker 2 (09:55):
It's like, you know, when you lose a pet as
a as a pet parent, it's very different than and
than than losing a human family member or friend, et cetera.
It's just different. It's not it's not harder or not harder,
it's just very different. They become part of you, like
because you do everything for them and they feel like
you feel like they do everything. They do everything for you.
It's it's it's it's an amazing relationship. Yes, I miss
(10:18):
him dearly, of course, I bet you do.
Speaker 1 (10:20):
You know what, And uh, no matter no matter who
pisses you off or who you piss off during the
course of the course of the day, when you get
home and your little kitten or your little puppies they're
waiting for you, You're like, God, you know what, forget everything
and everyone else. This is what matters to me. So
our condolences and you know, I'm I'm so sorry that
you went through that pain and still arguing to it
(10:41):
because I know what it's like. It's not good. It sucks,
it hurts, and it's and I don't know if you
remember what I said in my text to you, I said,
it hurts. It's supposed to hurt. That's the whole point,
you know, It's like clear anyway, Hey, how's the coffee
that you that you poured yourself from that machine down
the hall. Awful.
Speaker 2 (10:57):
Yeah, I'm gonna give you guys a two un caught.
You did not use random studio for use the.
Speaker 1 (11:03):
Long use machine right here, right where Frot's nice milk
and espresso right here.
Speaker 5 (11:11):
You use that machine that's probably dirty and has like
dirty water and stuff.
Speaker 1 (11:14):
Okay, we're talking about the machine and why he's a
coffee mate. I mean honestly, like, what's trying milk? Okay,
please let me speak here. It's very important. First of all,
let's get rid of coffee mate, that's coffee made? Is
that a sponsor of yours? No? No, it's colon cloggers?
Speaker 3 (11:29):
What that is?
Speaker 1 (11:30):
And Scottie Bee where Scotty is he on? Hold on?
Scottie Bee is convinced that if you go to a
hotel and they have a coffee machine in the room,
that people are putting their wieners in it. Absolutely they've
done it. We think that someone has been putting their
wiener in that machine that you used.
Speaker 6 (11:46):
Yea, But we found out it was kind of true
because all the flight attendants that they washed their underwear
in the hot coffee machine area.
Speaker 4 (11:53):
What yeah, yeah, yeah, yeah, yeah.
Speaker 1 (11:55):
Bobby thinks that's kind of hot. It's creative. I don't.
I don't eat on airplanes.
Speaker 2 (12:05):
Why nothing, No, only if it's packaged so like a
bag of potato chips.
Speaker 1 (12:10):
Why we'll think about it. Exactly.
Speaker 4 (12:14):
It's all institutional.
Speaker 2 (12:17):
I'm not down with it, really no, nor should you.
Speaker 1 (12:20):
I've never had a good well actually I had one
good good meal on one plane one time, and but
you know you paid for it. But even then, it's
all institutionalized cooking. I mean, it's the same way they
make lunches for prisons. It really, truly is. The flight
attendants always say to me, so you're not eating with us,
are you? So, like if they they're already answering the
(12:42):
question for me.
Speaker 4 (12:45):
Going to be like, look, I.
Speaker 1 (12:48):
Want to talk about Bobby Beat, Bobby Flay, the holiday
throat out, Yes, and we're talking about you on hot
ones and eating food that was like really really spicy
and it kind of messed you up. When I was
on Beat Bobby Flay as your guest whatever it was,
what you what do you mean?
Speaker 2 (13:05):
You were the co host always that you always always
belittle my show.
Speaker 1 (13:10):
You know, I'm not belittling your show. I'm believing my
my appearance on your show. I don't know why you
remember what was h Yes, I'll give you a hint. No,
it's yeah. I love her. Anyway, you threw it and
let your competition beat you on purpose. Now you know
(13:31):
you did. You overspiced your food. It was so spicy,
it was it was bad. It was something you you
would not have done. Well, I think you did. All.
Speaker 2 (13:39):
You have to remember something like in forty five minutes,
I'm trying to cook six dishes and then you know
the heat is on, so to speak.
Speaker 1 (13:46):
I don't.
Speaker 2 (13:46):
I'm not not Everything goes the way you expected to go.
That's why there's a clock. I mean it creates pressure.
If I was cooking for you in my house and
I had two hours to cook the meal, it would
be more there'd be more precision in the season. But
sometimes if you get you know, caught up at the end,
you're just hoping for the best.
Speaker 1 (14:04):
I will tell you on that. It was the New
York City Wanted Food Festival and Katie Lee was doing
a demonstration cooking segment, you know, for the for an audience,
and she cooked this dish and I was co hosting
with her, and it was so over salty, and I
said something in front. I think she's mad at me.
I went, oh god, that's awful.
Speaker 7 (14:27):
Oh my god.
Speaker 1 (14:28):
And I should have let it go. Go oh wow,
that's great, you know, And I don't know, I felt
like she's never really forgiven me for that. Really well,
it was really salty. Okay, salty.
Speaker 5 (14:43):
Are you disappointed that you came here today and we
don't have our stuff.
Speaker 7 (14:46):
Off for you?
Speaker 1 (14:47):
I was going to talk to you about that, Okay,
talk about it. Well, it is.
Speaker 2 (14:51):
It's a very touchy week coming up for me and
us as a group. Let's have let's have group group
therapy right now. Wait it touch well because every because
because for a while, every year we would do the
Thanksgiving stuff off that what it's called, yeah, where you
guys would each make our stuffing or buy one or
(15:12):
have one of your friends make it doesn't matter, and
they'd bring it in and I would taste it blind
tasting and uh, and then an award a winner in
second place and third place, this and that. But the
problem with that, that is that it created decades of
issues between us all And so what do you mean?
I was, I was literally, wait, like I knew I
(15:34):
was going to come in this week and I was like, oh,
it's a week before Thanksgiving. Maybe it will ask me
to do the Thanksgiving stuff off?
Speaker 1 (15:39):
No call?
Speaker 4 (15:40):
Wait, but I thought we did it last year, did
we not?
Speaker 1 (15:43):
We did? But that was it. That was the last one.
That was the last one.
Speaker 5 (15:47):
I think we just ran out of time this year.
I think none of us had time to cook anything
that was.
Speaker 1 (15:50):
Well, may I tell you else? What else is happening there, Danielle?
Speaker 4 (15:53):
Else?
Speaker 1 (15:53):
Well, the year that Andrew brought in his mom's stuffing
and you said it's tasted like cats food?
Speaker 4 (16:00):
That was that wasn't good?
Speaker 1 (16:02):
I say so, I think that's thing. I like cats.
I have my own cat food made by Nacho. Don't forget.
We actually tried to get Andrew's mom to call in
and she refused. She's still humiliated.
Speaker 2 (16:14):
I hired Andrew's mom from made by Nacho.
Speaker 1 (16:26):
You are? You are the worst? What an awful friend?
Speaker 7 (16:31):
Smadi is amazing?
Speaker 5 (16:34):
You are.
Speaker 1 (16:35):
I will tell you, We'll tell her.
Speaker 4 (16:37):
Apasa wasn't great.
Speaker 1 (16:39):
I want to taste something. This is this is all
your faults. You guys are doing this to me. You
did it, you said his mom. The stuff that he
grew up on tasted like cat food in her entire
bowling league. Hurt it and so she can't bowl anymore.
She can't look us in the eye anymore. Other than that,
you're a great guy, Bobby Flay. We love you.
Speaker 7 (16:59):
We actually tried to have her call in so you
could apologize, but she's still.
Speaker 1 (17:08):
Very terrible. How can I make it up to her?
I wouldn't leave it alone. I think you should walk
away from.
Speaker 6 (17:15):
You know what those stuffing at Thanksgiving Christmas? Right, Yeah,
so we could do it in a couple of weeks.
Speaker 4 (17:20):
We could.
Speaker 1 (17:21):
Yeah, Gandhi looking for that hot move.
Speaker 5 (17:23):
You know what if we didn't do stuffing, we did
a different dish, a different dish, like a pasta dish
or something.
Speaker 1 (17:29):
Oh, of course I do.
Speaker 2 (17:33):
I was I just heard you do, like a commercial
for some Italian food Mamma Mansini.
Speaker 1 (17:40):
She's gonna buy from Mamma man.
Speaker 4 (17:42):
I make a great lasagnia.
Speaker 1 (17:45):
I do bejamlan, not ricotta. No.
Speaker 4 (17:48):
No, I do ground beef. Oh yeah, I do ricotta beef.
Speaker 1 (17:54):
Yes. I would never whatever I use in a garden's
recipe because I always wanted to be one of her gays.
She has so many gay friends anyway. Yeah, but you
know what she does. She puts a little goat cheese
in it as well to give it a little tang.
It's really good. No one likes that idea. Hey, I
got a special surprise coming up for you in a second.
Don't don't guess out loud what it could be, but
(18:16):
you're gonna you're gonna love this phone call that's on
the way. Also, my favorite advice from Bobby Flay. Someone
asked him the best state knife recommendation. He said, buy
a more tender steak.
Speaker 2 (18:27):
That I saw great team in the hallway. He's like, uh,
do I have to spend fifteen dollars on steak knives.
I'm like, dude, just buy a better steak, Like, who
cares about the knife?
Speaker 1 (18:42):
Wait a minute. He's been asking about state knive recommendations
for like three weeks now, Ye, why does he do?
Speaker 4 (18:49):
Yeah, he has been doing.
Speaker 1 (18:50):
I worried. We have a big surprise for Bobby. We've
got to talk about Bobby Flay's holiday throw now it's
already on, I mean, seven episodes of Bobby Flay Excellence.
We'll get to that in a second. A special surprise
on the way for you, mister Flay. Just hang on,
Let's talk about Beat Bobby Flay Holiday Throwdown.
Speaker 2 (19:05):
Okay, So the deal with this is that it's it's
a holiday version of Beat Bobby Flay. Obviously sance the name,
but it's it's all the like chefs and hosts that
you see on Food Network all times. So it's basically
it's very sort of in house, so to speak. And
you know, and we and we create teams. Usually there's
not teams cooking on Beat Bobby Flay. It's individuals, but
(19:27):
you know, we kind of team up and it's really
really fun and it's very competitive because as you can imagine,
all these chefs want to win.
Speaker 1 (19:32):
Ye hey question, You know what with all the egos
that are rolling around at the Food Network, there's no
egos at Food Nework. There's a lot of networking names
on there. It's okay to have an ego. That's a
part of the art and that's good. But have you
is there anyone in the chef world that is so
so loved but you have eaten their food and you're thinking,
I don't get it. You don't know names. I mean, of.
Speaker 4 (19:53):
Course, okay, do you think anybody does that.
Speaker 1 (19:57):
For your food, I'm sure you. Everybody has an opinion.
Speaker 2 (20:01):
I've never had a bad meal. Listen, I have a
biscuits here. Once you guys threw me out of the
at the studio.
Speaker 4 (20:06):
That because your bobby flat you don't bring biscuits.
Speaker 1 (20:08):
Becos are good. I love biscuits. What's your problem with.
Speaker 4 (20:10):
And it wasn't enough? Isn't that what we were?
Speaker 1 (20:12):
Scary? You're so quiet today, you know just I'm observing.
You know what?
Speaker 2 (20:15):
I realized I don't have a restaurant in New York City.
He doesn't ask me for reservation.
Speaker 1 (20:20):
Well, no, he's already ready to ask you for a
reservation at the new place you're opening up in last years.
I'm gear enough that I can't wait. Yes, Vegas is
his move. It is. Do you get tired of your
friends calling and trying trying to get into your Restaurant's
back today? When you have a lot of restaurants, totally honored.
I love when people call me. I hate doing that
because we have a good friend here, Mario Carbone, of
(20:41):
course here in New York City, and I never can
get into a restaurant, so I have to text him
and I always feel like such an idiot. I feel
like I'm like, he's like, great, here's Elvis wants a
restaurant reservation. But he's always very sweet and kind and says, no,
I you to come in. He says no, no, no, no,
He says, no, You're you're not being You're not being rude.
We love to give you a seat at the Have
you been to TERESI? Yeah, absolutely fantastic. It's one of
(21:03):
my favorite restaurants. They just started their first Michelin Star
just last week it was announced. Yeah, it's really good.
Take away. How important is it to have a Michelin
Star or two? It depends what your kind of restaurant is.
You know, there are restaurants in New York City that
are holding them all restaurants that have Michelin Stars. I
didn't know that. I thought it was only for like
the places that knowing.
Speaker 2 (21:20):
I think, I think the people that really care about
Micheland Stars are like the you know, the very very
high in restaurants because they want two or three Michelin
Stars because they're competing at that level. I think, you know,
for more casual restaurants, I don't think it's it's it's
I mean, it's it's a really nice honor for them
to get it, but I don't think it's a big
part of their business.
Speaker 1 (21:36):
But what about when you lose a star, Is that
just like the worst day of your.
Speaker 7 (21:40):
Life, they can take them back.
Speaker 1 (21:42):
Yeah? Am I hitting a weird nerve with this Michelin
star thing with you? No?
Speaker 2 (21:46):
I had I had a Michelin Star, and this is
so weird. I had a Michelin Star in Las Vegas
at Mason Grille, which it shouldn't. That kind of restaurant
is not trying to get a Michelin Star, and they
gave us a Michelin Star, and then I think like
two years later they took it away, right, I didn't.
Speaker 4 (22:01):
I never realized if you get a michel and stares
your prices going no, no, I don't know.
Speaker 1 (22:05):
Actually that's a good idea.
Speaker 5 (22:08):
What I was watching something the other day and the
lady was saying, why don't go to those restaurants because
they're more expensive.
Speaker 2 (22:12):
Well, that's my point is that like three star Michelin
restaurants are going to be incredibly expensive.
Speaker 1 (22:18):
You know, hey, we have a special surprise for you.
Are you ready? Yeah, I've been waiting. What's going on? Okay,
line nineteen, A very special person. See if you can
guess who this is by the sound of a person's voice. Hello,
is the mystery caller there? Who is this?
Speaker 3 (22:37):
Good morning? How was your practice showing it medical?
Speaker 1 (22:41):
It's oh, it's it's it's chef lattie languages French, you're Italian?
Have I have your best friend Bobby Flay here?
Speaker 3 (23:00):
Oh? Well, you know that's why I called to talking
to mcflay.
Speaker 1 (23:04):
How you doing that, Bobby? Play nice? Nice to hear
your voice. I didn't know you were still alive.
Speaker 3 (23:14):
Funny jo, very funny.
Speaker 1 (23:17):
By the way, Hey, schiff, it's not it's not Bobby mcflay.
It's just Bobby Flay.
Speaker 3 (23:21):
There's no mac on it because I know, but he's
so I don't like him, so I called him mcflay. Know,
he's got a decorated shuffer like a me. You know.
Speaker 1 (23:33):
Well, can you sound like you're drunk? What's going on here?
Speaker 3 (23:38):
Well? Right now, I'm flying right now, Right now, I'm
in my private playing a bubby friends in Vienna. I'm
headed to have a dinner with the Prince of Morocco
at the hotel to Paddy you know, Bobby. Let me
ask you. You, Bobby, you fill private and you fight
it with everybody else.
Speaker 1 (24:02):
I take the it's a valid question. You take the bus.
I take the Yeah. I like Greyhound.
Speaker 3 (24:08):
Yeah you playhound bus. That's what you're doing with wings
might tell you my Plaine is so big. Of course
I have won my Ramona de seven sixty nine.
Speaker 1 (24:19):
I fly.
Speaker 3 (24:19):
You know what that thing I'm assessed without the ramone.
Speaker 1 (24:25):
They're called the women, not woman, but Ramon. We're gonna
let you go. I'm sure you have turbulence ahead before
you land in U the south of France or wherever
you are. I don't know where you are.
Speaker 3 (24:36):
We'll talk to you like I say goodbye to everybody.
That is such a Daniellian countess.
Speaker 1 (24:42):
Never a boring moment with jeff Lettie. Wow, Oh my god.
All right, So I okay, so it's happening now. It's
UH Food Network's Favorites Bobby Flay Holiday Throwdown, which is
on until the end of the month. I want to
see this. Who who's your favorite to compete with HM
this year? Yeah, I'd say I love Michael Okay, you
(25:04):
like him? Yes? From Philadelphia?
Speaker 3 (25:06):
Right?
Speaker 1 (25:07):
No? No, no, wait, Elvis, have you watched my new
show Triple Threat? No, I haven't sweeping the nation? It is. Well, okay,
let's talk about Triple Threat. Why is it? Why in
your opinion, isn't sweeping the nation? Because I have watched it.
Speaker 2 (25:23):
By the way, so it's three chefs, Brook Williamson, Tiffany
Darry and Michael Viltajo not from Philadelphia. They are the
house chefs. I have a speakeasy. I'm the host and
I'm like the matchmaker, and they're my house chefs. I
put up twenty five thousand dollars in cash, and then
I bring in one chef to take on all three
of them and if they if they can beat them
cumulatively over the night, then they get the money.
Speaker 1 (25:44):
It's really it's really a fun show.
Speaker 2 (25:46):
And it's all this is and it's like and it's
like there's no bells and whistles. It's all just great cooking.
I give them two ingredients that make sense together, like,
for instance, like steak and blue cheese, and they have
to make their you know, their best two dishes with
those ingredients. Sounds easy, but the hard part is there's
so many different directions you can go, so Anyway, long
story short, it's it's it's in its second season.
Speaker 1 (26:07):
We're about to shoot the third season. It's going really well,
all right, freely. One of your most important valuable tips
for preparing Thanksgiving meal.
Speaker 2 (26:17):
Chicken stock, hot chicken stock on the back of the
stuff on the back of the stove with a ladle
in it, so that after you slice your turkey, after
you take your dressing out, and you and also you
have your gravy ready to go, you can use the
chicken broth to warm the warm and uh warm warm.
The slice turkey also brings the sort of juiciness back
(26:39):
to it. You can put slits in your dressing and
then put some of the hot chicken broth into it
so it heats it up within it. Also, if it
was dry, it's not gonna be dry anymore. It gonna
be you know, obviously we'll have like a good moisture
to it. And then and then the the last thing
is the gravy. Like when gravy sits there, what happens.
It gets thick, it gets cold, Put a little warm
(26:59):
chickens back in there, thin it out, heat it up,
and you're ready to go. The hardest thing to do
for anybody, whether you're a professional cook or somebody who
just cooks once a year. Is getting the food on
Thanksgiving hot to the table and chicken broth is the key.
Speaker 1 (27:11):
There you go. Well, I tell you when you come
on our show, and I've said this a million times,
people love it, People love your energy. I love it
when you're on our show. I just I wish you
were here more. I know it's way uptown. We're upstate
New York. Basically, please come see us again soon, you promise.
Thank you so much for having me. And you know
I've been waiting for my for my job offer for
twelve years now, So.
Speaker 4 (27:30):
Don't tempt him.
Speaker 1 (27:31):
He might give you a scary wants to retire. I
know how to buttons.
Speaker 4 (27:36):
That makes one of you.
Speaker 1 (27:42):
Damn you really are.
Speaker 2 (27:43):
I don't mess with Danielle. She can keep your job.
Speaker 1 (27:48):
None of us messed with Danielle. That's a smart move.
We love you, Bobby. Please come back and see us
again soon.
Speaker 2 (27:52):
Promise.
Speaker 1 (27:55):
The Good Morning Show are on.
Speaker 3 (27:58):
We're live.
Speaker 1 (28:00):
Elvis Duran in the Morning Show
Bobby play Welcome home, Honey. Here so nice to be here.
I like the balloons. Yeah, you like her new studio.
You've never been in this studio. I have not been here. No,
you know we did. We keep moving and you keep
finding us. We got to move again. Here's the deal.
Speaker 2 (00:15):
So from now on, when you guys move, I'm just
gonna move my apartment. Okay, I have to move straight
back and now, and I have to move to the midtown,
Midtown West.
Speaker 3 (00:25):
Yeah.
Speaker 1 (00:25):
I don't know if the living's good up here. I
tell you. You know, Bobby and I both used to walk
to work in the studios. I love that, and now
we're way uptown. But we love it up here. We
actually love being in midtown. You used to have a
restaurant up here.
Speaker 2 (00:36):
I had him here to take Bar American for fifteen years,
and fifty second Street.
Speaker 1 (00:40):
Right here, God, I wish it was still open. We
would go there every single friggin day. I love that
restaurant so much.
Speaker 4 (00:46):
He's gonna open it just for us exactly.
Speaker 1 (00:48):
Well, you know, Bobby's opening a new restaurant in Las
Vegas right next to a Malfi right Rosser. B It's
actually the French version of Bar American. Oh, I want
to go, well, Bar American. That doesn't make sense because
it's French. Ikanas. No, I know a lot of I
wanted to confuse everybody. I mean, what it.
Speaker 4 (01:07):
Works, It works.
Speaker 1 (01:08):
Yeah, I'm exciting. You know what, Bobby, You've been so
busy with your TV Food Network shows and things. It
seems like, in my mind anyway, you've sort of exited
off the the restaurant road for a little bit. I mean,
I mean, I'm all for you doing very well, but
you used to have a lot of restaurants going on
at one time.
Speaker 2 (01:28):
Well, I mean I had, like I always had one,
two or three restaurants in New York City. And this
is the first time as an adult that I don't
have a restaurant in New York City.
Speaker 1 (01:37):
As a kid, you had a restaurant in New York City.
What does that mean? I'm just saying, like since I started,
I mean Elvis, I mean, we're like ten years old
with a restaurant classic. Why are you getting technical? You
know what I mean? You said as an adult in.
Speaker 2 (01:54):
My first restaurant when I was twenty five years old,
that Mason Grill on fifteenth and fifth twenty five.
Speaker 1 (02:00):
That was a great restaurant, too great for twenty six years.
Speaker 4 (02:03):
I know, how do you know what you're doing at
twenty five?
Speaker 1 (02:05):
No idea, no idea, what I was doing?
Speaker 3 (02:07):
You know what?
Speaker 1 (02:08):
Just look at back, look back at the incredible restaurants
you had open at one time, and I'm Alfie is
still amazing.
Speaker 2 (02:13):
Below fifteen Bolo by American fifteen years, Mason Grille twenty five,
twenty six years, and Gotto Gotto only eight years. That
was the pandemic ended that one.
Speaker 1 (02:25):
That's a sad thing because that was a great restaurant.
I loved substant me too, we all did. But you,
Bobby Flay, knowing that you had some of the most
successful restaurants in the history of New York City restaurants,
that's pretty cool. Good for you, Thank you.
Speaker 5 (02:39):
You know what I miss I missed Bobby's Burger Palace
by me because it was my go to all the time.
Speaker 4 (02:45):
And I actually have heard a couple.
Speaker 5 (02:46):
Of people that say, why is it not here anymore?
And you know, I mean, like, well Bobby told me that.
Speaker 1 (02:52):
Got the insight scoope.
Speaker 2 (02:54):
Well, you know, so we we so during the pandemic,
Bobby's Burger Palace had was like thirteen years old at
that point, so we decided to well, first of all,
like we closed a lot of them because of the pandemic.
Speaker 1 (03:05):
I mean, nobody was going to the malls, I mean was.
Speaker 2 (03:07):
Over and so but we've but we re established the
burger concept. Now it's called Bobby's Burgers, and we're starting
to reopen them in lots of different places. There's three
in Las Vegas, there's one in Atlantic City, there's one
a Yankee Stadium. We just opened one in the Phoenix Airport.
Like we're now we're starting to like to read, so
I'm gonna have to open one in your.
Speaker 4 (03:26):
Neighborhood, Pramas, New Jersey.
Speaker 1 (03:28):
That are very nice, exactly wherever Daniel goes, she needs
a Bobby's Burger.
Speaker 4 (03:32):
The shakes are the best.
Speaker 1 (03:33):
Yeah, the shakes are killing.
Speaker 6 (03:34):
Us bringing up all these restaurants, Like we're talking about
all your exes, Like, so tell us about that finally happened.
Speaker 2 (03:40):
You really do have hot Sauce on your station? Of course,
I just did Hot Ones. Do you watch that show?
Speaker 1 (03:47):
Yes?
Speaker 3 (03:47):
Do?
Speaker 7 (03:48):
I didn't see your episode though.
Speaker 1 (03:49):
Okay you said something Hot Ones. I want to ask
you about but yeah, no hot sauce. I mean, Gandhi
is all about hot sauce. She puts it on. She
puts hot sauce on hot sauce. She's insane with it.
Speaker 7 (03:59):
But I will say your chaft I try the food first.
I'm not rude. I don't just just dump it on
there for no.
Speaker 1 (04:04):
No, I appreciate that. Do you have a favorite hot sauce?
Speaker 7 (04:06):
Ooh, honestly, I like this stuff right here? Is that
it's from gringos. I don't know what it is. It's
like their own little housemaid whatever it is. They snuck
me a bottle.
Speaker 1 (04:16):
Do you like really really really really hot hot sauce?
Speaker 7 (04:18):
No, I don't like it to be painful.
Speaker 4 (04:22):
How bad did it get on hot ones? Did it
get really painful?
Speaker 2 (04:24):
There's one that's really their speed bump. It's called the
bomb okay, and it's usually number eight of ten, So
they kind of punch you in the face like eighty
percent done.
Speaker 7 (04:34):
That's terrible.
Speaker 2 (04:35):
That well, that one kind of hurts. For the most part,
they were all pretty spicy, but they had tons of flavor.
That's and that's really what I talked about, the different
flavors that I was like picking up.
Speaker 6 (04:45):
You know for sure, it's important that it actually tastes good. Yeah,
just burns or taste, yeah, any flavor.
Speaker 1 (04:49):
Absolutely.
Speaker 7 (04:50):
How long did you feel the after effects of the
number eight?
Speaker 2 (04:54):
Uh? Well, look, the key to it is that they
give you water and they give you milk. Don't drink
the water, right, because the water just pushes the hot
sauce around your mouth.
Speaker 1 (05:07):
It doesn't really do anything else but that. I didn't
know that.
Speaker 2 (05:10):
So you just like dairy is important. So I just
I just sipped some milk here and there, and I
got through it.
Speaker 1 (05:15):
Okay.
Speaker 2 (05:15):
You also have to try to sound intelligent because they're
asking eire interviewing. You asked you questions. That's the beauty
of the show. Well you sweat through it, yeah, exactly.
Speaker 1 (05:23):
I found eating eating spicy food. I can't stop eating it.
If you stop eating spicy food, that's when the heat
hits in. So I keep eating it, which is stupid.
But I don't know. So you did say something on
hot ones. I thought it was interesting. You were asked
what is the quintessential New York City meal? And your
answer was do you remember what you said? No, it's
(05:44):
stoned on hot sauce. Oh, steakhouse, Yes, steakhouse, oh yeah,
which is yeah, we have some of the best steakhouses
in the world here. But then we got into a
little debate and someone said, that's stupid. It's pizza. What
is he talking about?
Speaker 2 (05:57):
Pizza is great too, No, I mean you can have
more than one quintessential meal. I mean pizza is definitely
one of them, for sure. Where do you like to
eat pizza in New York? There's a million different places.
I love ruber Roso. I think it's my favorite pizza
in town. I think, really, well, why are you questioning
my answer? No, No, I think it's I think it's
(06:19):
I think it's really good. I just have I only
eat there once. What about for a slice?
Speaker 1 (06:24):
Oh Joe's.
Speaker 4 (06:26):
I like Artichoke pizza, but I like their their vodka pie.
It's so good.
Speaker 7 (06:32):
What what.
Speaker 1 (06:40):
I didn't say that? I didn't. I love, you know,
the tavern Piot Emmets is my favorite pie. Actually, Emmets
is the best. I love it.
Speaker 2 (06:48):
I haven't I've only eaten art Choked once. Seriously, It's like,
I think pizza is one of those things in New York.
It's like the pizza barbecue, anything like that. Like the
debates will go on forever because everybody feels like the
one that they like is the best for whatever particular reason.
Speaker 1 (07:04):
I mean, Bobby was one of the first adapters of
having a Jersey City pizza store be part of the
New York City.
Speaker 2 (07:11):
No no, no, This guy a Raza Dan. He makes
the best pizza I've ever tasted in my life. Really,
I always say the best pizza in New York it
might be in Jersey City.
Speaker 4 (07:22):
We need, we need to have this.
Speaker 7 (07:25):
It's right around the corner from my apartment and.
Speaker 1 (07:27):
On the other side of the Holland Tunnel. It's nuts.
Speaker 6 (07:29):
Every time you say this, I think the price goes
up five dollars.
Speaker 2 (07:35):
Listen, everybody has to understand that you guys have to
start paying more money in restaurants otherwise they're not going
to survive. That's the that's the bottom line. That's that's
the issue. Things just cost more than they used to.
Speaker 1 (07:43):
It just the way it is. It's just the way
it is.
Speaker 5 (07:45):
But I think if you if it's an established chef
like yourself, and you put your name on it, people
are gonna come.
Speaker 1 (07:49):
It doesn't mean you're gonna make money though.
Speaker 5 (07:52):
Exactly how do you find like your like, how do you,
Bobby Flay find the person that you trust to be
in that kitchen?
Speaker 1 (07:59):
Oh? I just train people.
Speaker 2 (08:00):
I mean I'm going out to Vegas for the whole
month of December to train everybody so that, you know,
then by by the end of the month, we'll be
ready to open.
Speaker 1 (08:08):
It's the only way to do it. You have to
train people. I don'tly.
Speaker 2 (08:11):
And the bottom line is, I was actually talking to
my chef the cuisine out there the other day. She
we had this meeting, and she's like, you know, it's
really you know, it's really hard to find people these
days because there's like there's a bunch of new hotels
opening in Vegas, so obviously the labor pool is not
as big as it used to be, et cetera, et cetera.
And I said, all I care about is enthusiasm. I
just want people who just want to learn and do this.
(08:34):
Like the experience, Yes, it's important, but the enthusiasm is
even more important because I can train them to do
whatever I need them to do.
Speaker 1 (08:41):
That's the key, you know, if they if they have
the enthusiasm, if they have if they have the want,
I have a really dear friend who has a restaurant,
a great restaurant out here in New Jersey, and the
place just it's a machine. It just works beautifully. The
people that work there are just perfect. Everything. The food
is just plated beautifully, and obviously the obviously they send
you a lot of free meals. I can feel not
(09:02):
at all. No, no, I pay full price, and I
tip like a mofo. It's absolutely And if you're hot,
you're hot. If you like I would tip you big money. Bobby,
what I.
Speaker 2 (09:20):
Get You're just a good guy, honestly, and I really
mean that, you're a good guy across the board.
Speaker 1 (09:28):
That's that's you know, that's well, may I return the sentiments.
I got to say that you're one of my favorite people.
And something recently happened that made me extremely sad for you.
And that was when you lost Nacho. You're kiddy, you
want you want me to cry?
Speaker 2 (09:42):
Now?
Speaker 1 (09:42):
No, so many tears for that cat. I imagine it was.
People don't understand. People don't understand that they are your kid,
you know, And I know people always talk about that stuff.
Speaker 2 (09:55):
It's like, you know, when you lose a pet as
a as a pet parent, it's very different than and
than than losing a human family member or friend, et cetera.
It's just different. It's not it's not harder or not harder,
it's just very different. They become part of you, like
because you do everything for them and they feel like
you feel like they do everything. They do everything for you.
It's it's it's it's an amazing relationship. Yes, I miss
(10:18):
him dearly, of course, I bet you do.
Speaker 1 (10:20):
You know what, And uh, no matter no matter who
pisses you off or who you piss off during the
course of the course of the day, when you get
home and your little kitten or your little puppies they're
waiting for you, You're like, God, you know what, forget everything
and everyone else. This is what matters to me. So
our condolences and you know, I'm I'm so sorry that
you went through that pain and still arguing to it
(10:41):
because I know what it's like. It's not good. It sucks,
it hurts, and it's and I don't know if you
remember what I said in my text to you, I said,
it hurts. It's supposed to hurt. That's the whole point,
you know, It's like clear anyway, Hey, how's the coffee
that you that you poured yourself from that machine down
the hall. Awful.
Speaker 2 (10:57):
Yeah, I'm gonna give you guys a two un caught.
You did not use random studio for use the.
Speaker 1 (11:03):
Long use machine right here, right where Frot's nice milk
and espresso right here.
Speaker 5 (11:11):
You use that machine that's probably dirty and has like
dirty water and stuff.
Speaker 1 (11:14):
Okay, we're talking about the machine and why he's a
coffee mate. I mean honestly, like, what's trying milk? Okay,
please let me speak here. It's very important. First of all,
let's get rid of coffee mate, that's coffee made? Is
that a sponsor of yours? No? No, it's colon cloggers?
Speaker 3 (11:29):
What that is?
Speaker 1 (11:30):
And Scottie Bee where Scotty is he on? Hold on?
Scottie Bee is convinced that if you go to a
hotel and they have a coffee machine in the room,
that people are putting their wieners in it. Absolutely they've
done it. We think that someone has been putting their
wiener in that machine that you used.
Speaker 6 (11:46):
Yea, But we found out it was kind of true
because all the flight attendants that they washed their underwear
in the hot coffee machine area.
Speaker 4 (11:53):
What yeah, yeah, yeah, yeah, yeah.
Speaker 1 (11:55):
Bobby thinks that's kind of hot. It's creative. I don't.
I don't eat on airplanes.
Speaker 2 (12:05):
Why nothing, No, only if it's packaged so like a
bag of potato chips.
Speaker 1 (12:10):
Why we'll think about it. Exactly.
Speaker 4 (12:14):
It's all institutional.
Speaker 2 (12:17):
I'm not down with it, really no, nor should you.
Speaker 1 (12:20):
I've never had a good well actually I had one
good good meal on one plane one time, and but
you know you paid for it. But even then, it's
all institutionalized cooking. I mean, it's the same way they
make lunches for prisons. It really, truly is. The flight
attendants always say to me, so you're not eating with us,
are you? So, like if they they're already answering the
(12:42):
question for me.
Speaker 4 (12:45):
Going to be like, look, I.
Speaker 1 (12:48):
Want to talk about Bobby Beat, Bobby Flay, the holiday
throat out, Yes, and we're talking about you on hot
ones and eating food that was like really really spicy
and it kind of messed you up. When I was
on Beat Bobby Flay as your guest whatever it was,
what you what do you mean?
Speaker 2 (13:05):
You were the co host always that you always always
belittle my show.
Speaker 1 (13:10):
You know, I'm not belittling your show. I'm believing my
my appearance on your show. I don't know why you
remember what was h Yes, I'll give you a hint. No,
it's yeah. I love her. Anyway, you threw it and
let your competition beat you on purpose. Now you know
(13:31):
you did. You overspiced your food. It was so spicy,
it was it was bad. It was something you you
would not have done. Well, I think you did. All.
Speaker 2 (13:39):
You have to remember something like in forty five minutes,
I'm trying to cook six dishes and then you know
the heat is on, so to speak.
Speaker 1 (13:46):
I don't.
Speaker 2 (13:46):
I'm not not Everything goes the way you expected to go.
That's why there's a clock. I mean it creates pressure.
If I was cooking for you in my house and
I had two hours to cook the meal, it would
be more there'd be more precision in the season. But
sometimes if you get you know, caught up at the end,
you're just hoping for the best.
Speaker 1 (14:04):
I will tell you on that. It was the New
York City Wanted Food Festival and Katie Lee was doing
a demonstration cooking segment, you know, for the for an audience,
and she cooked this dish and I was co hosting
with her, and it was so over salty, and I
said something in front. I think she's mad at me.
I went, oh god, that's awful.
Speaker 7 (14:27):
Oh my god.
Speaker 1 (14:28):
And I should have let it go. Go oh wow,
that's great, you know, And I don't know, I felt
like she's never really forgiven me for that. Really well,
it was really salty. Okay, salty.
Speaker 5 (14:43):
Are you disappointed that you came here today and we
don't have our stuff.
Speaker 7 (14:46):
Off for you?
Speaker 1 (14:47):
I was going to talk to you about that, Okay,
talk about it. Well, it is.
Speaker 2 (14:51):
It's a very touchy week coming up for me and
us as a group. Let's have let's have group group
therapy right now. Wait it touch well because every because
because for a while, every year we would do the
Thanksgiving stuff off that what it's called, yeah, where you
guys would each make our stuffing or buy one or
(15:12):
have one of your friends make it doesn't matter, and
they'd bring it in and I would taste it blind
tasting and uh, and then an award a winner in
second place and third place, this and that. But the
problem with that, that is that it created decades of
issues between us all And so what do you mean?
I was, I was literally, wait, like I knew I
(15:34):
was going to come in this week and I was like, oh,
it's a week before Thanksgiving. Maybe it will ask me
to do the Thanksgiving stuff off?
Speaker 1 (15:39):
No call?
Speaker 4 (15:40):
Wait, but I thought we did it last year, did
we not?
Speaker 1 (15:43):
We did? But that was it. That was the last one.
That was the last one.
Speaker 5 (15:47):
I think we just ran out of time this year.
I think none of us had time to cook anything
that was.
Speaker 1 (15:50):
Well, may I tell you else? What else is happening there, Danielle?
Speaker 4 (15:53):
Else?
Speaker 1 (15:53):
Well, the year that Andrew brought in his mom's stuffing
and you said it's tasted like cats food?
Speaker 4 (16:00):
That was that wasn't good?
Speaker 1 (16:02):
I say so, I think that's thing. I like cats.
I have my own cat food made by Nacho. Don't forget.
We actually tried to get Andrew's mom to call in
and she refused. She's still humiliated.
Speaker 2 (16:14):
I hired Andrew's mom from made by Nacho.
Speaker 1 (16:26):
You are? You are the worst? What an awful friend?
Speaker 7 (16:31):
Smadi is amazing?
Speaker 5 (16:34):
You are.
Speaker 1 (16:35):
I will tell you, We'll tell her.
Speaker 4 (16:37):
Apasa wasn't great.
Speaker 1 (16:39):
I want to taste something. This is this is all
your faults. You guys are doing this to me. You
did it, you said his mom. The stuff that he
grew up on tasted like cat food in her entire
bowling league. Hurt it and so she can't bowl anymore.
She can't look us in the eye anymore. Other than that,
you're a great guy, Bobby Flay. We love you.
Speaker 7 (16:59):
We actually tried to have her call in so you
could apologize, but she's still.
Speaker 1 (17:08):
Very terrible. How can I make it up to her?
I wouldn't leave it alone. I think you should walk
away from.
Speaker 6 (17:15):
You know what those stuffing at Thanksgiving Christmas? Right, Yeah,
so we could do it in a couple of weeks.
Speaker 4 (17:20):
We could.
Speaker 1 (17:21):
Yeah, Gandhi looking for that hot move.
Speaker 5 (17:23):
You know what if we didn't do stuffing, we did
a different dish, a different dish, like a pasta dish
or something.
Speaker 1 (17:29):
Oh, of course I do.
Speaker 2 (17:33):
I was I just heard you do, like a commercial
for some Italian food Mamma Mansini.
Speaker 1 (17:40):
She's gonna buy from Mamma man.
Speaker 4 (17:42):
I make a great lasagnia.
Speaker 1 (17:45):
I do bejamlan, not ricotta. No.
Speaker 4 (17:48):
No, I do ground beef. Oh yeah, I do ricotta beef.
Speaker 1 (17:54):
Yes. I would never whatever I use in a garden's
recipe because I always wanted to be one of her gays.
She has so many gay friends anyway. Yeah, but you
know what she does. She puts a little goat cheese
in it as well to give it a little tang.
It's really good. No one likes that idea. Hey, I
got a special surprise coming up for you in a second.
Don't don't guess out loud what it could be, but
(18:16):
you're gonna you're gonna love this phone call that's on
the way. Also, my favorite advice from Bobby Flay. Someone
asked him the best state knife recommendation. He said, buy
a more tender steak.
Speaker 2 (18:27):
That I saw great team in the hallway. He's like, uh,
do I have to spend fifteen dollars on steak knives.
I'm like, dude, just buy a better steak, Like, who
cares about the knife?
Speaker 1 (18:42):
Wait a minute. He's been asking about state knive recommendations
for like three weeks now, Ye, why does he do?
Speaker 4 (18:49):
Yeah, he has been doing.
Speaker 1 (18:50):
I worried. We have a big surprise for Bobby. We've
got to talk about Bobby Flay's holiday throw now it's
already on, I mean, seven episodes of Bobby Flay Excellence.
We'll get to that in a second. A special surprise
on the way for you, mister Flay. Just hang on,
Let's talk about Beat Bobby Flay Holiday Throwdown.
Speaker 2 (19:05):
Okay, So the deal with this is that it's it's
a holiday version of Beat Bobby Flay. Obviously sance the name,
but it's it's all the like chefs and hosts that
you see on Food Network all times. So it's basically
it's very sort of in house, so to speak. And
you know, and we and we create teams. Usually there's
not teams cooking on Beat Bobby Flay. It's individuals, but
(19:27):
you know, we kind of team up and it's really
really fun and it's very competitive because as you can imagine,
all these chefs want to win.
Speaker 1 (19:32):
Ye hey question, You know what with all the egos
that are rolling around at the Food Network, there's no
egos at Food Nework. There's a lot of networking names
on there. It's okay to have an ego. That's a
part of the art and that's good. But have you
is there anyone in the chef world that is so
so loved but you have eaten their food and you're thinking,
I don't get it. You don't know names. I mean, of.
Speaker 4 (19:53):
Course, okay, do you think anybody does that.
Speaker 1 (19:57):
For your food, I'm sure you. Everybody has an opinion.
Speaker 2 (20:01):
I've never had a bad meal. Listen, I have a
biscuits here. Once you guys threw me out of the
at the studio.
Speaker 4 (20:06):
That because your bobby flat you don't bring biscuits.
Speaker 1 (20:08):
Becos are good. I love biscuits. What's your problem with.
Speaker 4 (20:10):
And it wasn't enough? Isn't that what we were?
Speaker 1 (20:12):
Scary? You're so quiet today, you know just I'm observing.
You know what?
Speaker 2 (20:15):
I realized I don't have a restaurant in New York City.
He doesn't ask me for reservation.
Speaker 1 (20:20):
Well, no, he's already ready to ask you for a
reservation at the new place you're opening up in last years.
I'm gear enough that I can't wait. Yes, Vegas is
his move. It is. Do you get tired of your
friends calling and trying trying to get into your Restaurant's
back today? When you have a lot of restaurants, totally honored.
I love when people call me. I hate doing that
because we have a good friend here, Mario Carbone, of
(20:41):
course here in New York City, and I never can
get into a restaurant, so I have to text him
and I always feel like such an idiot. I feel
like I'm like, he's like, great, here's Elvis wants a
restaurant reservation. But he's always very sweet and kind and says, no,
I you to come in. He says no, no, no, no,
He says, no, You're you're not being You're not being rude.
We love to give you a seat at the Have
you been to TERESI? Yeah, absolutely fantastic. It's one of
(21:03):
my favorite restaurants. They just started their first Michelin Star
just last week it was announced. Yeah, it's really good.
Take away. How important is it to have a Michelin
Star or two? It depends what your kind of restaurant is.
You know, there are restaurants in New York City that
are holding them all restaurants that have Michelin Stars. I
didn't know that. I thought it was only for like
the places that knowing.
Speaker 2 (21:20):
I think, I think the people that really care about
Micheland Stars are like the you know, the very very
high in restaurants because they want two or three Michelin
Stars because they're competing at that level. I think, you know,
for more casual restaurants, I don't think it's it's it's
I mean, it's it's a really nice honor for them
to get it, but I don't think it's a big
part of their business.
Speaker 1 (21:36):
But what about when you lose a star, Is that
just like the worst day of your.
Speaker 7 (21:40):
Life, they can take them back.
Speaker 1 (21:42):
Yeah? Am I hitting a weird nerve with this Michelin
star thing with you? No?
Speaker 2 (21:46):
I had I had a Michelin Star, and this is
so weird. I had a Michelin Star in Las Vegas
at Mason Grille, which it shouldn't. That kind of restaurant
is not trying to get a Michelin Star, and they
gave us a Michelin Star, and then I think like
two years later they took it away, right, I didn't.
Speaker 4 (22:01):
I never realized if you get a michel and stares
your prices going no, no, I don't know.
Speaker 1 (22:05):
Actually that's a good idea.
Speaker 5 (22:08):
What I was watching something the other day and the
lady was saying, why don't go to those restaurants because
they're more expensive.
Speaker 2 (22:12):
Well, that's my point is that like three star Michelin
restaurants are going to be incredibly expensive.
Speaker 1 (22:18):
You know, hey, we have a special surprise for you.
Are you ready? Yeah, I've been waiting. What's going on? Okay,
line nineteen, A very special person. See if you can
guess who this is by the sound of a person's voice. Hello,
is the mystery caller there? Who is this?
Speaker 3 (22:37):
Good morning? How was your practice showing it medical?
Speaker 1 (22:41):
It's oh, it's it's it's chef lattie languages French, you're Italian?
Have I have your best friend Bobby Flay here?
Speaker 3 (23:00):
Oh? Well, you know that's why I called to talking
to mcflay.
Speaker 1 (23:04):
How you doing that, Bobby? Play nice? Nice to hear
your voice. I didn't know you were still alive.
Speaker 3 (23:14):
Funny jo, very funny.
Speaker 1 (23:17):
By the way, Hey, schiff, it's not it's not Bobby mcflay.
It's just Bobby Flay.
Speaker 3 (23:21):
There's no mac on it because I know, but he's
so I don't like him, so I called him mcflay. Know,
he's got a decorated shuffer like a me. You know.
Speaker 1 (23:33):
Well, can you sound like you're drunk? What's going on here?
Speaker 3 (23:38):
Well? Right now, I'm flying right now, Right now, I'm
in my private playing a bubby friends in Vienna. I'm
headed to have a dinner with the Prince of Morocco
at the hotel to Paddy you know, Bobby. Let me
ask you. You, Bobby, you fill private and you fight
it with everybody else.
Speaker 1 (24:02):
I take the it's a valid question. You take the bus.
I take the Yeah. I like Greyhound.
Speaker 3 (24:08):
Yeah you playhound bus. That's what you're doing with wings
might tell you my Plaine is so big. Of course
I have won my Ramona de seven sixty nine.
Speaker 1 (24:19):
I fly.
Speaker 3 (24:19):
You know what that thing I'm assessed without the ramone.
Speaker 1 (24:25):
They're called the women, not woman, but Ramon. We're gonna
let you go. I'm sure you have turbulence ahead before
you land in U the south of France or wherever
you are. I don't know where you are.
Speaker 3 (24:36):
We'll talk to you like I say goodbye to everybody.
That is such a Daniellian countess.
Speaker 1 (24:42):
Never a boring moment with jeff Lettie. Wow, Oh my god.
All right, So I okay, so it's happening now. It's
UH Food Network's Favorites Bobby Flay Holiday Throwdown, which is
on until the end of the month. I want to
see this. Who who's your favorite to compete with HM
this year? Yeah, I'd say I love Michael Okay, you
(25:04):
like him? Yes? From Philadelphia?
Speaker 3 (25:06):
Right?
Speaker 1 (25:07):
No? No, no, wait, Elvis, have you watched my new
show Triple Threat? No, I haven't sweeping the nation? It is. Well, okay,
let's talk about Triple Threat. Why is it? Why in
your opinion, isn't sweeping the nation? Because I have watched it.
Speaker 2 (25:23):
By the way, so it's three chefs, Brook Williamson, Tiffany
Darry and Michael Viltajo not from Philadelphia. They are the
house chefs. I have a speakeasy. I'm the host and
I'm like the matchmaker, and they're my house chefs. I
put up twenty five thousand dollars in cash, and then
I bring in one chef to take on all three
of them and if they if they can beat them
cumulatively over the night, then they get the money.
Speaker 1 (25:44):
It's really it's really a fun show.
Speaker 2 (25:46):
And it's all this is and it's like and it's
like there's no bells and whistles. It's all just great cooking.
I give them two ingredients that make sense together, like,
for instance, like steak and blue cheese, and they have
to make their you know, their best two dishes with
those ingredients. Sounds easy, but the hard part is there's
so many different directions you can go, so Anyway, long
story short, it's it's it's in its second season.
Speaker 1 (26:07):
We're about to shoot the third season. It's going really well,
all right, freely. One of your most important valuable tips
for preparing Thanksgiving meal.
Speaker 2 (26:17):
Chicken stock, hot chicken stock on the back of the
stuff on the back of the stove with a ladle
in it, so that after you slice your turkey, after
you take your dressing out, and you and also you
have your gravy ready to go, you can use the
chicken broth to warm the warm and uh warm warm.
The slice turkey also brings the sort of juiciness back
(26:39):
to it. You can put slits in your dressing and
then put some of the hot chicken broth into it
so it heats it up within it. Also, if it
was dry, it's not gonna be dry anymore. It gonna
be you know, obviously we'll have like a good moisture
to it. And then and then the the last thing
is the gravy. Like when gravy sits there, what happens.
It gets thick, it gets cold, Put a little warm
(26:59):
chickens back in there, thin it out, heat it up,
and you're ready to go. The hardest thing to do
for anybody, whether you're a professional cook or somebody who
just cooks once a year. Is getting the food on
Thanksgiving hot to the table and chicken broth is the key.
Speaker 1 (27:11):
There you go. Well, I tell you when you come
on our show, and I've said this a million times,
people love it, People love your energy. I love it
when you're on our show. I just I wish you
were here more. I know it's way uptown. We're upstate
New York. Basically, please come see us again soon, you promise.
Thank you so much for having me. And you know
I've been waiting for my for my job offer for
twelve years now, So.
Speaker 4 (27:30):
Don't tempt him.
Speaker 1 (27:31):
He might give you a scary wants to retire. I
know how to buttons.
Speaker 4 (27:36):
That makes one of you.
Speaker 1 (27:42):
Damn you really are.
Speaker 2 (27:43):
I don't mess with Danielle. She can keep your job.
Speaker 1 (27:48):
None of us messed with Danielle. That's a smart move.
We love you, Bobby. Please come back and see us
again soon.
Speaker 2 (27:52):
Promise.
Speaker 1 (27:55):
The Good Morning Show are on.
Speaker 3 (27:58):
We're live.
Speaker 1 (28:00):
Elvis Duran in the Morning Show
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