October 30, 2024 • 25 mins
Bobby Flay is here to talk about his new book, Bobby Flay: Chapter One!
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Speaker 1 (00:00):
From the Mercedes Benz Interview lounge.
Speaker 2 (00:03):
Oh look at that. It's always exciting when Bobby Flay
rolls in.
Speaker 1 (00:08):
Look at that. You rolled in, You rolled up, and
you rolled up and rolled in. How do I put
the volume on this sting? Oh you're hearing go I
gave you this. I gave you this great intro.
Speaker 2 (00:17):
You're like, oh, they're they're pushing buttons there it is, okay,
do you have to redo my intro?
Speaker 1 (00:21):
It was a great intro. You know again, do it again,
ladies and gentlemen.
Speaker 2 (00:25):
Look, look, it just rolled in. Always exciting when Bobby
Flay's here. I'm standing ovation Now it sounds like a lie.
Now it's the first one was great.
Speaker 3 (00:35):
You know I'm not here enough. And I say that
every time. And honestly, when you guys were down in Tribeca,
I used to come on all the time.
Speaker 4 (00:44):
We were close to you. That's why.
Speaker 3 (00:47):
Yes, But also I don't know, I feel like you
guys got more regimented in your scheduling.
Speaker 1 (00:52):
I could just stop by. Now, this is a load
of crap.
Speaker 4 (00:55):
You could just stop by.
Speaker 1 (00:57):
Nate doesn't book me.
Speaker 5 (01:01):
He wrote it in his book, it is unreliable and
a flat back up the truck here, and there's somebody
in this this room had a little thing called a
birthday and we were desperately trying to get his favorite
person in here.
Speaker 2 (01:12):
Well, look, he can't come every day, but.
Speaker 4 (01:16):
He canceled on us last minute. It was not good.
Speaker 1 (01:18):
I know, Okay, it happened. It happened here. It goes,
by the way. If anyone's going to pick on him,
it's me. That's my job.
Speaker 4 (01:26):
Stop now.
Speaker 2 (01:27):
I love that you're here, and I love if you
can come here more, that'd be great. But I know
you're busy, especially with this beautiful book. Look at this
beautiful It's a big ass book. Man, This this Bobby Flake,
big ass book.
Speaker 1 (01:38):
May I see it? Yes? Man, I touch it? Sure? Here,
I'm scared. Did you give him his book yet? No
one of them? You have to put on gloves. I
feel like, why don't you guys have the books? I
have my book, Elvis. Why is very heavy? Why is
no one ready? I don't know?
Speaker 2 (01:55):
This is beautiful, Bobby, You've had, you have a lot
of books, not like this.
Speaker 1 (01:59):
This is from eighteen. This is my eighteenth book. This
is different.
Speaker 2 (02:02):
This this land's different recipes.
Speaker 1 (02:07):
I just put a different cover on them. Look at
the photography. The photography is outrageous. I mean does that
take to make this book?
Speaker 3 (02:16):
No, to take the pictures, it probably took us about
two and a half weeks.
Speaker 1 (02:20):
Uh, every single moment of every single day. It was.
Speaker 3 (02:23):
It was amazing. The stunt photographer is a guy named
Johnny Miller, who's just just you know John Miller. Johnny
Miller never met him.
Speaker 2 (02:31):
Okay, it's beautiful, thank you. It's a fancy book. Now
it's a coffee table book. Okay, but let's be very
very clear here. These recipes are legit. I want people
to use the recipes as well. There's got to be
a way that can go online to get the recipes
so they don't have to get the book called messy.
Speaker 1 (02:49):
And absolutely not go to Amazon and buy the book.
Speaker 4 (02:52):
How much is the book book?
Speaker 1 (02:55):
That's not what I'm saying.
Speaker 2 (02:56):
It's nothing play play what Everyone needs to have the book,
but not to have in a kitchen because they get
an old, nasty no.
Speaker 3 (03:02):
But I want this is the book that I want
everybody to be able to see somewhere from their from
their couch, could be on their coffee table, could be
on their shelf could be on their kitchen island. This
is a this is a it's a collector's item.
Speaker 4 (03:13):
Wait, it's chapter one, Bobby fla chevlis. I mean chapter
two is on the way.
Speaker 2 (03:17):
I haven't decided. Now, okay, here's what I heard. Here's
what you'll be so busy on our show, you won't
have time to write chapter two.
Speaker 3 (03:26):
I mean, there is going to be a chapter two,
but it's probably going to be more about my travels overseas.
Speaker 2 (03:31):
I want to hear more about that too, And now
we're gonna get to that in a minute. Hey, I
heard there's essays and things in here.
Speaker 1 (03:36):
There are essays. I write every single word of it.
I don't see anything. There's lots of what do you mean?
Or I don't see any essays.
Speaker 3 (03:40):
In every chapter there's an essay that starts a chapter,
and basically the essays are they they are.
Speaker 1 (03:46):
I wrote the essays based.
Speaker 3 (03:48):
On the food and like the memories and where the
and what restaurants they they were cooked in, and how
I came up with them. And you know, there's lots
of lots of backstory. It's not a memoir. I don't
want people to think it's a memoir, but there's definitely stories.
Speaker 1 (03:59):
When's that coming out? Never picture, go right ahead.
Speaker 3 (04:09):
Actually I wrote in Scaries book, now you can cook
your own Bobby Flay steak because he would always go
to my restaurant Atlantic City, and there's a couple of
dishes from Bobby Flay Steak in there. And you know
the only difference is this one you have to pay
for wow, because you have to go to the store.
And by the meat, I mean, he doesn't like that.
Speaker 1 (04:30):
Okay.
Speaker 2 (04:30):
I've been told that you you since you are on
book tour mode and you got to go over to
see Rosanna Scotto good day. We got we got to
stick to our time and get you out of here
New York. So therefore we get we have to talk.
We have to get into this.
Speaker 4 (04:42):
We should we talk about the America's Favorite Celebrity Chef's
poll that came that was complete.
Speaker 1 (04:48):
B it is don't I don't get it, but go ahead, Okay.
Speaker 4 (04:51):
So it's s w n S Digital come they did
all They said that they talked to two thousand people
and they wanted to know who their favorite chef was.
And you came in third. Rachel Ray came in second,
and Gordon Ramsey came in at number one.
Speaker 3 (05:08):
I mean, Gordon Ramsey's very very popular and Rachel is
very very popular, so I'll take third.
Speaker 1 (05:12):
Yeah.
Speaker 4 (05:13):
Then came Martha Stewart before Martha, I know, and before
Emerald Lagasi.
Speaker 2 (05:16):
Okay, let's let's break it down. Okay, not a lot
of good chefs on that list except for Bobby Fleack.
Thank you, no offense. I mean you have TV personalities
on that list.
Speaker 3 (05:28):
I mean, Gordon's a chef, he's got great restaurants and overseas.
Speaker 2 (05:31):
Okay, all right, well okay, wow, also what you're the chef?
Speaker 1 (05:36):
Thank you. We're friends though, Elvis. Anyway, what else you
want to talk about? Hey, I don't think I don't
know where this came from.
Speaker 2 (05:46):
I just thought this. But just because you have someone
to dinner doesn't mean it's a date. Did you listen
to Christy Cavalaris?
Speaker 1 (05:54):
I'm sorry, pardon me. Did you listen to Kristin Cavalary's podcast?
Speaker 2 (05:57):
Don't even know who that is. I'm just I'm just
saying for a fat just because, let.
Speaker 1 (06:00):
Me ask you a question. Wait, did you guys? Wait?
Come on, let me ask you here. Wait, let me
ask you. Come out let me ask you a question.
Speaker 2 (06:09):
If let's say I'm in ll in l A. And
you you say, Hey, I'm in LA for a night,
let's go out and have dinner. I don't think that's
a date.
Speaker 3 (06:16):
Well, this is the debate that I was having with
her about this because I was going to Nashville for
a single day. Who is this for talking about Kristin Cavalari.
She's an old friend of mine. So I said, can you?
I said, I said, to the words I used exactly were,
I'm coming to Nashville for one night. Can I take
you to dinner? And want her time in? Danielle time in?
Speaker 1 (06:39):
So what was her response? Though? Hold on?
Speaker 3 (06:41):
Her response was, I'm already dating somebody. And I was like, what,
I just want to take I want to go.
Speaker 1 (06:47):
To dinner with you? What are you talking about? Crap?
Speaker 4 (06:50):
But I think maybe you phrased can I take it?
The word didn't Can I take you? Maybe? If hey,
you want to meet me for dinner like an old
friend type of thing like that, maybe that would have
been better. I thought, you're asking I'm like, oh, Bobby
Flay wants to date me?
Speaker 3 (07:03):
Here It's truth the one that was asking her out
now just no, no, no, no, I just it's just I
don't know.
Speaker 1 (07:09):
I didn't think about it.
Speaker 2 (07:10):
Do you have to say every time, hey, maybe go
out as friends for dinner tonight?
Speaker 1 (07:14):
I mean that's awkward.
Speaker 4 (07:16):
How about you say you pay exactly?
Speaker 2 (07:19):
Why not bring your credit cryed Christy all right, well no,
I don't know why that came up in my head.
Well it came up because it's like all over the
like you know, People Magazine wrote three stories about the
the podcast already, but I don't I don't read people,
so I don't know. Hey the way People Magazine, Hey,
can we talk about this book. We're here to celebrate
his new book, Bobby Flay. Celebrate it Bobby Flay. Chapter one,
(07:42):
beautiful photography. Put it on the coffee table. Don't have
a coffee table? Williams Sonoma Home has them. They can
buy your coffee table. It's got it's big. Now you
are actually going to be at a Williams Sonoma today
night tonight?
Speaker 1 (07:55):
Which one Columbus Circle? I was? I had dinner there
last night? Where at twin Tails? What's that? Oh? The
new the new restaurant. You haven't been. No, it's at
the new restaurant. Everyone's talking about. You go to every
new opening.
Speaker 2 (08:09):
You go to the opening of an envelope, to the
opening of her opening of a wound quality quality restaurants.
They have a brand new it's called Twin Tail hits unbelievable.
It's on the same floor as as as Baby.
Speaker 1 (08:23):
I'll stop by, although I'm going to the Yankee game tonight.
Speaker 4 (08:25):
Oh oh, my husband and center going to.
Speaker 1 (08:28):
Oh yeah, wait wait tell me. I said, hey, how
can you how can you do?
Speaker 2 (08:31):
You? Williams sonma at Columbus Circle and the Yankee game
at then the both.
Speaker 3 (08:35):
Nights both because I'm gonna go. I'm gonna do the
signing at six o'clock. What is it six o'clock, right,
I'm gonna do this signing at six o'clock. I'm gonna
sign books, hopefully somebody will show up, and then I'm
gonna get on the train and go to Yankee Stadium.
Speaker 1 (08:48):
Trade. We're all gonna get on the train with Bobby
Flash four trained. Baby. Do you wear disguise?
Speaker 4 (08:52):
Are you just what raw dog?
Speaker 1 (08:54):
That train? Do you wear a disguise? Disguise? I don't know,
I would don't, so I guess he raw Dog's that train.
I'm on the subway, like almost every day I'm in
New York City. Nobody bothers you.
Speaker 4 (09:04):
No, I mean sometimes I feel like New York is
pretty light. People are really chill when they see a
celebrity on the on the street. I don't know why.
Speaker 2 (09:13):
Yeah, they never recognize us because we're not celebrity. I
love the subway. It's the best way to get around
New York easily. So I got to take you out
on a dinner date. Not a date, but you take
me out. I'm gonna take you out. I'm gonna take
you to I want to take you to this restaurant
called I just gave you the name of it. Ama, No,
that one too, Okay, that's next. Twin tails, a twin tit.
Speaker 1 (09:34):
What kind of food is it?
Speaker 2 (09:35):
It's Asian. It's great, and this is the first foray
into Asian this group. Does it have a view? Yes,
it looks right at the at the at the allbelisk order.
That thing is in the middle of the circle.
Speaker 1 (09:46):
Oh okay, but it's not on the top of the
building or anything like that.
Speaker 2 (09:49):
It's like four floors up. Hey, yeah, there's a restaurant
in Jersey. We have to take you too, called Ama.
Speaker 1 (09:53):
Yeah.
Speaker 2 (09:54):
Way till you take you love Italy, you will feel
like you're in Italy and the chef's in Italy.
Speaker 1 (09:59):
Yeah.
Speaker 2 (10:00):
And he says he's not a chef, he's a cook.
He's a chef. These are his mother's recipes. I appreciate that. No,
you're gonna love this guy. Okay, my god, we've got dates.
It doesn't mean it's romantic, Bobby so does his friends. Yes,
I know, you'll try to put your arm around me.
Speaker 1 (10:12):
We're dating. We're dainly hey, okay.
Speaker 2 (10:14):
So putting this book together, the photography, the recipes, everything,
the essays, it's making a book is not an easy task.
Speaker 1 (10:23):
No, it takes a very long time. It takes a
lot of focus, you know you.
Speaker 3 (10:27):
I mean for me when I'm writing books like this,
you know, I go in and out of like working
on it.
Speaker 1 (10:33):
You know, I can't. I can't work on it on
it every day.
Speaker 3 (10:35):
I just have to have that that creative moment where
I start, you know, writing and putting the recipes down
and stuff like that.
Speaker 1 (10:41):
It's just it's a process.
Speaker 4 (10:42):
I have a question, how many books did you say
you have?
Speaker 1 (10:44):
Eighteen?
Speaker 5 (10:44):
So?
Speaker 4 (10:45):
Now, so you have so many books? So what makes
you say, you know, when I have another one in me?
Speaker 3 (10:50):
Only if I do it all depends on what's going
on in my life in terms of my career and
stuff and what I'm interested in. And so, like you said, oh,
chapter one, I mean, obviously it's sort of the book
is kind of ironic. It's chapter one, but it's one
hundred recipes. It's one hundred of my most important recipes
over the thousands that I've that I have in my career.
And so I've been wanting to write this book for
(11:12):
decades and so now was the right time for me
to do it.
Speaker 1 (11:15):
Wow.
Speaker 2 (11:15):
See that's that's kind of telling about you and where
you are, where you feel you are in your career
in life. If it comes to a point where you
have to do this type of book, where are you
in your career?
Speaker 3 (11:25):
Well, that's the whole point of the of the of
the title, which is this is a this is a
pinnacle moment of my career. Let me let me bring
you up to date. But that I'm just getting started.
Speaker 1 (11:36):
I love that.
Speaker 2 (11:36):
Yeah, when you're coming up to my soybean farm, what
do you do with the soybeans? Yeah, you make soybeans.
You do all sorts of things with soybeans. Please tell us.
Will you sell them to other people that make stuff
soy beaneries? No? I mean, okay, I have a point,
like I'm at a point in my career where I'm
thinking about.
Speaker 1 (11:56):
Well, okay, okay, you live, you're born here, you're dying here.
Speaker 2 (11:59):
I've had this much time now, but I will tell
you I'm gonna have a soybean farm.
Speaker 3 (12:02):
One of the things that I've always loved about you, Elvis,
and we've known each other for a long time now,
is that you are always looking to enjoy.
Speaker 1 (12:09):
Your life outside of that microphone. I'm lazy. No, You're
not lazy.
Speaker 3 (12:14):
You are You're actually proactive in making sure that you
enjoy the hard work that you've put in.
Speaker 1 (12:21):
Seriously, I'm not kidding that.
Speaker 3 (12:23):
And it's one of the things I've always appreciated about you.
You know, whether it's out you know, West in Santa
Fe or whatever whatever, like, you go to the places
that you want to be happy, and it's really it's
actually very inspiring. But are you doing this? I'm starting
to you work a lot, Bobby. I do work a lot,
and I don't mind working. I'm not listen, I am
not a workaholic. I love working. I have a great
(12:44):
work ethic, and I love what I do because I'm
lucky that I get to cook for a living in
many different ways. But I also like my time off.
Trust me, I'm okay with it. I'm okay not working.
But what I'm usually doing when I'm not working is
something in the food world. Eating, cooking, eating somebody else's food,
whatever it is, discovering, it's, you know, using food as
(13:04):
a tool to go and enjoy your life is really
is a really nice thing to have.
Speaker 1 (13:08):
I see you're spending more and more time in Italy.
Speaker 2 (13:10):
Correct, I have a place in London. Actually, well that's
not Italy, so I don't know where that came.
Speaker 1 (13:16):
To go.
Speaker 4 (13:16):
Look at the apartment. Oh yeah, that's right, so you
got it.
Speaker 1 (13:19):
Don't say it like that. Danielle uses my apartment in
London all the time.
Speaker 4 (13:24):
I love London, so of my favorite places anytime.
Speaker 1 (13:26):
Honestly, the food in London, should I say it? Yeah?
The food in London is better than Paris right now? Okay,
but wait a second, that's okay. I'll take that. I'll
take it, and you and I will I will no
question about it.
Speaker 4 (13:39):
But you have to know where to go. You cannot
get caught in a tourist trap. You have to have
somebody who knows.
Speaker 3 (13:46):
That the food in London right now is so energetic,
Like the chefs in London are cooking their butts off
and they are doing it in the best way, very
very creative. The ethnicity of all these different quises is
so amazingly delicious and they're having a good time. Like
when you walk into a restaurant in London, it has energy, baby,
(14:07):
and it's good.
Speaker 2 (14:08):
This is what I love about a London center for
food or a New York center where you have its
influx from all different ethnicities. But when you go to
Italy you know exactly what it is. It's it's from
that region of this tradition. You just go back from Bologna.
You're saying, oh my god, the food there is amazing.
It's so good.
Speaker 3 (14:24):
It's such a classy city and the food is just
off the charts. It's like everybody's in like sitting in
these restaurants out you know, on the sidewalk and they're
eating you know, all the charkout like well, you know,
the the mortadella and all the all those beautiful like
high end you know, cold cuts, so to speak, and
cheeses and drinking beautiful wine and you know lasagna boligners
(14:48):
with the green noodles. Actually, I took my team to
Rome and and Bologna. We took a cooking class. Have
you seen you know who Evan Funky is. Have you
watched the I've heard about he's you know, so he's
a chef and alle Light has a has a bunch
of restaurants and he's like.
Speaker 1 (15:02):
A pasta expert.
Speaker 3 (15:03):
He makes every piece or noodle of pasta completely by hand.
There's no machine zero. They roll it out by hand
and they cut it by hand.
Speaker 4 (15:13):
Wow.
Speaker 1 (15:13):
And we went to the school there in Bologna for
a day. It was great.
Speaker 4 (15:15):
I have a question. Yes, you you talk about eating
in all these different places, if you had to pick
one place that that's where you're going to stay and
you can eat from now on and you can't go
anywhere else.
Speaker 1 (15:25):
Is there a place a Moufi coast? I cannot disagree
with you.
Speaker 3 (15:29):
It's there's a restaurant there called Lascolio that you've you've been, well,
I haven't been with you, but I've been yeah, I
mean it's it's my favorite place in the world. Wow, Okay,
I mean it's on the it's on the tyranny.
Speaker 1 (15:41):
See it's right off. I mean it's just and the
food is just and the people.
Speaker 3 (15:46):
That own it are like my family, and like we
never want to get up from the table at lunch.
And it goes beyond the four al zucchini pasta and
like all this beautiful fish and shellfish that comes right
out of the sea. There handmade pasta by the by Tomaso,
who's the brother, who's the chef.
Speaker 1 (16:03):
It's like it's spectacular.
Speaker 2 (16:05):
You see eating in London versus eating it is two
different things. Of course, it's it's an experience, but it's different.
Speaker 3 (16:10):
But here's my goal. My go is, like if I
can be in London, i can go anywhere in Europe quickly.
Speaker 1 (16:14):
Okay, then you're allowed to keep the apartment. Okay, thank you.
Speaker 4 (16:17):
Outside of food, what are you doing for fun? When
you say you're starting to explore all this other stuff.
Speaker 1 (16:22):
That's a great question. Obviously not dating. But I'm bumped. Wow, wow,
I'm single. Okay, you're trying to put that out here.
I don't have to put it out it's out there.
I'm texting in a lot of people.
Speaker 2 (16:40):
Okay, Nate, you're not going to become a whore on
my chef.
Speaker 1 (16:44):
Not going to happen. You're not going to hor people
want to go out with you, Bobby. Yeah, okay, like
who Nate, Nate? Yeah, you know.
Speaker 2 (16:52):
Okay, So the question was what do you if it's
if you're not outdating, what are you doing home?
Speaker 1 (16:58):
Cooking bacon, egg and cheese sandwiches for myself?
Speaker 4 (17:02):
Okay? If you're gonna go on a date, where are
you taking somebody? Uh?
Speaker 1 (17:06):
Well, it depends what city we're in.
Speaker 4 (17:07):
Is it gonna be a dinner or is there something
else that.
Speaker 3 (17:09):
You I like lunch, especially if like for a first date.
That's so European of you.
Speaker 1 (17:14):
By the way, well, I like long lunches that have
like a little.
Speaker 3 (17:19):
Wine around the table, a little enter met and I
like the day drinking long lunch situation.
Speaker 1 (17:25):
It's really fun.
Speaker 2 (17:26):
And then you can go for a walk if things
work out, you know, it's nice. By the way, As
we said, Gandhi, Bobby will be at the Williams Sonoma
Uh tonight at six o'clock at the they are giving
away a blind date with Bobby and no one shows up.
Now buy the book and one of the books has
(17:47):
their certificate. Yes, the golden ticket. I've got a magic
tick exactly. It's the tinfoil ticket.
Speaker 1 (17:56):
It's that watch. Scary watch came in.
Speaker 2 (17:59):
Hey, do you and you want me to take him
to the Yankee game? Just as from going.
Speaker 1 (18:04):
They want you to go as a day. We want
me to take that.
Speaker 2 (18:07):
Yes, okay, let's let's look, you know, looking at your book,
the new book, by the way, it's Bobby Flay, Chapter one,
gorgeous book. If you don't have it, it's sad for you,
sad for you. Got to get it. But it just
kind of takes me to where you are in your
life and where you are. Look look at this. I
know you did an interview the other day. You're talking
about someone who actually funded your culinary school.
Speaker 1 (18:29):
Oh, Joe Allen.
Speaker 2 (18:30):
Yeah, Joe Allen from Joe Allen's right, And because of
that and from that moment on, look at where you
are now, Look at look at where you aimed and
your shot.
Speaker 3 (18:38):
And I was seventeen years old, I dropped out of
high school and I went to work at Joe Allen's
in New York and long story short, I decided to
go to culinary school after working there for about a
year and a half, and then he gave me my
tuition on the first day.
Speaker 2 (18:52):
Okay, let's just like Benchmarket Joe Allen tuition and then
culinary school.
Speaker 1 (18:57):
And then I.
Speaker 3 (18:59):
Worked in a Russian called Brighton Grill. But then then
I went to work for Johnathan Waxton. He was the
first person to teach me what good food was. Restaurants, Yes, Judd's,
Hulo's all three of his restaurants. And then and then
I was at Miracle Grill. Okay, keep going Field. And
then I opened Masa Grill when I was twenty five.
Remember that place, I do remember. It was open for
like twenty six years. I ate up serves one day
(19:20):
and the air conditioning dripped in my place. Remember we didn't.
Speaker 1 (19:23):
Charge you for that. God he take it easy, It's
all right. I came going okay, Mesa Grill and then
it explodes.
Speaker 3 (19:28):
And then Bolo and then Bar American, and then we
opened in Mason Wville, in Las Vegas, Bobby flay Steak,
and in Atlantic City so I could feed Scary every weekend.
And then you Miss Gatto in there and then Gatto
No Gatto was it. It was was one of the
last ones. Because you know that was open for only
eight years. That was the shortest run restaurant. Great restords
(19:50):
of the pandemic.
Speaker 4 (19:51):
We just shut it, and you also shuttle the burger
palaces were.
Speaker 1 (19:54):
Reopening to them. We're reopening Bobby's Burgers now in lots
of places.
Speaker 2 (19:58):
But keep us in mind. I know you gotta go
in a secon, but keep this in mind. I want
to leave they We've got to keep you on time.
Speaker 1 (20:03):
We got to keep you on time. You're going to
see roseannam I that's your girls.
Speaker 2 (20:07):
But then, but all the while, you're on the Food
Network and you have these shows that you were spinning.
That's true and so and now here you are here.
I am what are the Elvis Duran show? So what
are you doing today? What is If someone said what
is your career today, Bobby Flay, you would say, I
am a.
Speaker 3 (20:24):
I am a chef first and foremost, I'm a cook
at heart. I care about my restaurants. My two restaurants
in Las Vegas, I have BRASERI b and Mouthfee.
Speaker 1 (20:35):
Should I open another restaurant in New York?
Speaker 2 (20:36):
Yes, really sure paying the ass, but do it scary
needs it?
Speaker 1 (20:42):
Yeah, you haven't needed since I closed the last restaurant.
Speaker 2 (20:45):
Oh no, look at him, he has down.
Speaker 1 (20:52):
Goes freezer out. Look. You know you have you have many, many,
many adventures to come. Can I tell you something?
Speaker 3 (21:01):
So many people wherever we go, everybody always says to me,
I always hear you on Elvis.
Speaker 1 (21:05):
Now.
Speaker 3 (21:06):
I appreciate that because obviously you have a huge listener base.
But I haven't been on as much as I really
want to be. We're always here, it's been a while.
You have, Nate, Nate, Nate, look me in the eye.
Speaker 1 (21:19):
Nate, what you can come back?
Speaker 5 (21:22):
Oh god, another stuff off?
Speaker 1 (21:26):
I don't know what. Everybody's shaking their head anymore.
Speaker 3 (21:30):
First of all, Danielle would always get one of her
chef friends to make the.
Speaker 4 (21:33):
Foe shout out Glenn fromkarme and then you.
Speaker 2 (21:37):
Make fun of Andrew's mother's stuffing. She cries with her
bowling league and it's you come here time. Just give
us warning because I'm not here every morning. I'm sometimes
I like it when you're here, you are, I'll make
plans to be here. I come in when I'm here
today because you were here, I would not be here today.
Speaker 4 (21:58):
He came because you're coming.
Speaker 1 (22:00):
How do I get a gold microphone with him? First?
You don't have to do that? Cool? Hold on? Who
is this right here? Yes? Daniel Dillo? How are you?
How you doing it? What's going on? It's from Long Island?
Can you tell how you doing?
Speaker 2 (22:19):
Danielle Hey, listen, I gotta tell you I'm obsessed with Bobby.
Speaker 4 (22:24):
I want to go out on a date with him.
Speaker 1 (22:26):
Is he available? Absolutely? I couldn't be more mal. He
is ready to go.
Speaker 2 (22:34):
He's got his whole bag in the trunk of the car,
ready to stay over tonight. All right, Daniel delllo, you're
your first up to bat as they say?
Speaker 1 (22:42):
Cool? Oh, I love it all right? I know he'll
swing is bat your away? Thank you, Daniel. I'll be
doing the walk of shaming Long Island. We love you there,
you're Daniel Delello. Everyone.
Speaker 2 (22:56):
Hey, look, okay, headlines We love Bobby Flay, want you
as like this is the gift the Bobby Flay Chapter
one book.
Speaker 1 (23:03):
It's out.
Speaker 2 (23:04):
You're gonna see him talking about it next. You'll be
a good day of New York on at Fox five.
Don't turn them on, keep us on. We need the ratings. Yes,
but this book is it's different, It does land different
than anything else you've ever done.
Speaker 1 (23:16):
Very much. So that was my goal.
Speaker 2 (23:18):
And obviously it took some some fire, some fire in
the in the heart to make this come out. Now
it did, thank you. So that's why everyone should have
a copy. I appreciate that, and we love you. If
you get twenty you're twenty seconds over.
Speaker 1 (23:31):
Oh man, I have to go. You don't have to go.
You can stay all day. What's our schedule? It's them,
you gotta have to go.
Speaker 5 (23:37):
I'm so sad.
Speaker 1 (23:38):
He's not going to watch you play family feud. He's
so bad.
Speaker 2 (23:40):
As you want, we'll do it next time. Here's the
thing that Fox five. You don't have to get there
early anymore because they can't afford makeup.
Speaker 1 (23:48):
You already have it on you already. You know he's
ready for the casket.
Speaker 4 (23:51):
Look, you actually thought his makeup look pretty.
Speaker 1 (23:56):
It's like God did a good job.
Speaker 4 (23:59):
I'm kidding, we really tell he has it on, like
you know, like a lot of people come.
Speaker 2 (24:03):
You're on in the nine o'clock hour, which is the
fun hour. Right, so you're good, but you need to
get over there so they don't get nervous, All right,
with God, we're leaving, you don't you could actually make
it in ten minutes. But okay, but I don't want
anyone to get nervous. No, because we want you to
come back. You know, we love you, I know, thank you.
So I honestly this is the best. It's all downhill
from here. Oh no, I'm gonna text Rosanna and tell
(24:24):
her that you really have nothing else to give.
Speaker 3 (24:26):
I mean, I really, I mean, can't she just hold
the book up and say, go buy it and I
don't have to show up.
Speaker 2 (24:32):
He's gonna go over there to Good Day New York
and he's gonna smack talk guys, stupid Rosanna.
Speaker 3 (24:38):
Rosanna has been like you know, I've been part of
her family forever. Me too, I mean literally, I mean
it's amazing.
Speaker 1 (24:44):
We all were all family. We've call all of our
sisters with me.
Speaker 2 (24:47):
How long has she been on that show now Good
Day New York, Yeah, one thousand years? Yeah, I don't know,
but she's been around. She's been a reporter in New
York City since the nineteen eighties.
Speaker 1 (24:54):
It's amazing. Look at that hairstyle, look at them anyway.
Speaker 2 (24:58):
We love you, Bobby. It's Bobby Flay Chapter one. Oh
by the way, Williams Sonoma at Columbus Circle six o'clock
tonight for a short time and he's got to run
to catch a train and go to the Yankee game
day because.
Speaker 1 (25:09):
He's way till he got this. They got Bobby Flay.
Speaker 3 (25:11):
Everyone want to see what we actually look like, look
like a fairy.
Speaker 4 (25:16):
Princess that resides over the pits of Hell.
Speaker 2 (25:19):
Follow us on Instagram at Elvis Duran Show how many
collies tell me?
Speaker 1 (25:24):
Elvis Duran in the Morning Show
From the Mercedes Benz Interview lounge.
Speaker 2 (00:03):
Oh look at that. It's always exciting when Bobby Flay
rolls in.
Speaker 1 (00:08):
Look at that. You rolled in, You rolled up, and
you rolled up and rolled in. How do I put
the volume on this sting? Oh you're hearing go I
gave you this. I gave you this great intro.
Speaker 2 (00:17):
You're like, oh, they're they're pushing buttons there it is, okay,
do you have to redo my intro?
Speaker 1 (00:21):
It was a great intro. You know again, do it again,
ladies and gentlemen.
Speaker 2 (00:25):
Look, look, it just rolled in. Always exciting when Bobby
Flay's here. I'm standing ovation Now it sounds like a lie.
Now it's the first one was great.
Speaker 3 (00:35):
You know I'm not here enough. And I say that
every time. And honestly, when you guys were down in Tribeca,
I used to come on all the time.
Speaker 4 (00:44):
We were close to you. That's why.
Speaker 3 (00:47):
Yes, But also I don't know, I feel like you
guys got more regimented in your scheduling.
Speaker 1 (00:52):
I could just stop by. Now, this is a load
of crap.
Speaker 4 (00:55):
You could just stop by.
Speaker 1 (00:57):
Nate doesn't book me.
Speaker 5 (01:01):
He wrote it in his book, it is unreliable and
a flat back up the truck here, and there's somebody
in this this room had a little thing called a
birthday and we were desperately trying to get his favorite
person in here.
Speaker 2 (01:12):
Well, look, he can't come every day, but.
Speaker 4 (01:16):
He canceled on us last minute. It was not good.
Speaker 1 (01:18):
I know, Okay, it happened. It happened here. It goes,
by the way. If anyone's going to pick on him,
it's me. That's my job.
Speaker 4 (01:26):
Stop now.
Speaker 2 (01:27):
I love that you're here, and I love if you
can come here more, that'd be great. But I know
you're busy, especially with this beautiful book. Look at this
beautiful It's a big ass book. Man, This this Bobby Flake,
big ass book.
Speaker 1 (01:38):
May I see it? Yes? Man, I touch it? Sure? Here,
I'm scared. Did you give him his book yet? No
one of them? You have to put on gloves. I
feel like, why don't you guys have the books? I
have my book, Elvis. Why is very heavy? Why is
no one ready? I don't know?
Speaker 2 (01:55):
This is beautiful, Bobby, You've had, you have a lot
of books, not like this.
Speaker 1 (01:59):
This is from eighteen. This is my eighteenth book. This
is different.
Speaker 2 (02:02):
This this land's different recipes.
Speaker 1 (02:07):
I just put a different cover on them. Look at
the photography. The photography is outrageous. I mean does that
take to make this book?
Speaker 3 (02:16):
No, to take the pictures, it probably took us about
two and a half weeks.
Speaker 1 (02:20):
Uh, every single moment of every single day. It was.
Speaker 3 (02:23):
It was amazing. The stunt photographer is a guy named
Johnny Miller, who's just just you know John Miller. Johnny
Miller never met him.
Speaker 2 (02:31):
Okay, it's beautiful, thank you. It's a fancy book. Now
it's a coffee table book. Okay, but let's be very
very clear here. These recipes are legit. I want people
to use the recipes as well. There's got to be
a way that can go online to get the recipes
so they don't have to get the book called messy.
Speaker 1 (02:49):
And absolutely not go to Amazon and buy the book.
Speaker 4 (02:52):
How much is the book book?
Speaker 1 (02:55):
That's not what I'm saying.
Speaker 2 (02:56):
It's nothing play play what Everyone needs to have the book,
but not to have in a kitchen because they get
an old, nasty no.
Speaker 3 (03:02):
But I want this is the book that I want
everybody to be able to see somewhere from their from
their couch, could be on their coffee table, could be
on their shelf could be on their kitchen island. This
is a this is a it's a collector's item.
Speaker 4 (03:13):
Wait, it's chapter one, Bobby fla chevlis. I mean chapter
two is on the way.
Speaker 2 (03:17):
I haven't decided. Now, okay, here's what I heard. Here's
what you'll be so busy on our show, you won't
have time to write chapter two.
Speaker 3 (03:26):
I mean, there is going to be a chapter two,
but it's probably going to be more about my travels overseas.
Speaker 2 (03:31):
I want to hear more about that too, And now
we're gonna get to that in a minute. Hey, I
heard there's essays and things in here.
Speaker 1 (03:36):
There are essays. I write every single word of it.
I don't see anything. There's lots of what do you mean?
Or I don't see any essays.
Speaker 3 (03:40):
In every chapter there's an essay that starts a chapter,
and basically the essays are they they are.
Speaker 1 (03:46):
I wrote the essays based.
Speaker 3 (03:48):
On the food and like the memories and where the
and what restaurants they they were cooked in, and how
I came up with them. And you know, there's lots
of lots of backstory. It's not a memoir. I don't
want people to think it's a memoir, but there's definitely stories.
Speaker 1 (03:59):
When's that coming out? Never picture, go right ahead.
Speaker 3 (04:09):
Actually I wrote in Scaries book, now you can cook
your own Bobby Flay steak because he would always go
to my restaurant Atlantic City, and there's a couple of
dishes from Bobby Flay Steak in there. And you know
the only difference is this one you have to pay
for wow, because you have to go to the store.
And by the meat, I mean, he doesn't like that.
Speaker 1 (04:30):
Okay.
Speaker 2 (04:30):
I've been told that you you since you are on
book tour mode and you got to go over to
see Rosanna Scotto good day. We got we got to
stick to our time and get you out of here
New York. So therefore we get we have to talk.
We have to get into this.
Speaker 4 (04:42):
We should we talk about the America's Favorite Celebrity Chef's
poll that came that was complete.
Speaker 1 (04:48):
B it is don't I don't get it, but go ahead, Okay.
Speaker 4 (04:51):
So it's s w n S Digital come they did
all They said that they talked to two thousand people
and they wanted to know who their favorite chef was.
And you came in third. Rachel Ray came in second,
and Gordon Ramsey came in at number one.
Speaker 3 (05:08):
I mean, Gordon Ramsey's very very popular and Rachel is
very very popular, so I'll take third.
Speaker 1 (05:12):
Yeah.
Speaker 4 (05:13):
Then came Martha Stewart before Martha, I know, and before
Emerald Lagasi.
Speaker 2 (05:16):
Okay, let's let's break it down. Okay, not a lot
of good chefs on that list except for Bobby Fleack.
Thank you, no offense. I mean you have TV personalities
on that list.
Speaker 3 (05:28):
I mean, Gordon's a chef, he's got great restaurants and overseas.
Speaker 2 (05:31):
Okay, all right, well okay, wow, also what you're the chef?
Speaker 1 (05:36):
Thank you. We're friends though, Elvis. Anyway, what else you
want to talk about? Hey, I don't think I don't
know where this came from.
Speaker 2 (05:46):
I just thought this. But just because you have someone
to dinner doesn't mean it's a date. Did you listen
to Christy Cavalaris?
Speaker 1 (05:54):
I'm sorry, pardon me. Did you listen to Kristin Cavalary's podcast?
Speaker 2 (05:57):
Don't even know who that is. I'm just I'm just
saying for a fat just because, let.
Speaker 1 (06:00):
Me ask you a question. Wait, did you guys? Wait?
Come on, let me ask you here. Wait, let me
ask you. Come out let me ask you a question.
Speaker 2 (06:09):
If let's say I'm in ll in l A. And
you you say, Hey, I'm in LA for a night,
let's go out and have dinner. I don't think that's
a date.
Speaker 3 (06:16):
Well, this is the debate that I was having with
her about this because I was going to Nashville for
a single day. Who is this for talking about Kristin Cavalari.
She's an old friend of mine. So I said, can you?
I said, I said, to the words I used exactly were,
I'm coming to Nashville for one night. Can I take
you to dinner? And want her time in? Danielle time in?
Speaker 1 (06:39):
So what was her response? Though? Hold on?
Speaker 3 (06:41):
Her response was, I'm already dating somebody. And I was like, what,
I just want to take I want to go.
Speaker 1 (06:47):
To dinner with you? What are you talking about? Crap?
Speaker 4 (06:50):
But I think maybe you phrased can I take it?
The word didn't Can I take you? Maybe? If hey,
you want to meet me for dinner like an old
friend type of thing like that, maybe that would have
been better. I thought, you're asking I'm like, oh, Bobby
Flay wants to date me?
Speaker 3 (07:03):
Here It's truth the one that was asking her out
now just no, no, no, no, I just it's just I
don't know.
Speaker 1 (07:09):
I didn't think about it.
Speaker 2 (07:10):
Do you have to say every time, hey, maybe go
out as friends for dinner tonight?
Speaker 1 (07:14):
I mean that's awkward.
Speaker 4 (07:16):
How about you say you pay exactly?
Speaker 2 (07:19):
Why not bring your credit cryed Christy all right, well no,
I don't know why that came up in my head.
Well it came up because it's like all over the
like you know, People Magazine wrote three stories about the
the podcast already, but I don't I don't read people,
so I don't know. Hey the way People Magazine, Hey,
can we talk about this book. We're here to celebrate
his new book, Bobby Flay. Celebrate it Bobby Flay. Chapter one,
(07:42):
beautiful photography. Put it on the coffee table. Don't have
a coffee table? Williams Sonoma Home has them. They can
buy your coffee table. It's got it's big. Now you
are actually going to be at a Williams Sonoma today
night tonight?
Speaker 1 (07:55):
Which one Columbus Circle? I was? I had dinner there
last night? Where at twin Tails? What's that? Oh? The
new the new restaurant. You haven't been. No, it's at
the new restaurant. Everyone's talking about. You go to every
new opening.
Speaker 2 (08:09):
You go to the opening of an envelope, to the
opening of her opening of a wound quality quality restaurants.
They have a brand new it's called Twin Tail hits unbelievable.
It's on the same floor as as as Baby.
Speaker 1 (08:23):
I'll stop by, although I'm going to the Yankee game tonight.
Speaker 4 (08:25):
Oh oh, my husband and center going to.
Speaker 1 (08:28):
Oh yeah, wait wait tell me. I said, hey, how
can you how can you do?
Speaker 2 (08:31):
You? Williams sonma at Columbus Circle and the Yankee game
at then the both.
Speaker 3 (08:35):
Nights both because I'm gonna go. I'm gonna do the
signing at six o'clock. What is it six o'clock, right,
I'm gonna do this signing at six o'clock. I'm gonna
sign books, hopefully somebody will show up, and then I'm
gonna get on the train and go to Yankee Stadium.
Speaker 1 (08:48):
Trade. We're all gonna get on the train with Bobby
Flash four trained. Baby. Do you wear disguise?
Speaker 4 (08:52):
Are you just what raw dog?
Speaker 1 (08:54):
That train? Do you wear a disguise? Disguise? I don't know,
I would don't, so I guess he raw Dog's that train.
I'm on the subway, like almost every day I'm in
New York City. Nobody bothers you.
Speaker 4 (09:04):
No, I mean sometimes I feel like New York is
pretty light. People are really chill when they see a
celebrity on the on the street. I don't know why.
Speaker 2 (09:13):
Yeah, they never recognize us because we're not celebrity. I
love the subway. It's the best way to get around
New York easily. So I got to take you out
on a dinner date. Not a date, but you take
me out. I'm gonna take you out. I'm gonna take
you to I want to take you to this restaurant
called I just gave you the name of it. Ama, No,
that one too, Okay, that's next. Twin tails, a twin tit.
Speaker 1 (09:34):
What kind of food is it?
Speaker 2 (09:35):
It's Asian. It's great, and this is the first foray
into Asian this group. Does it have a view? Yes,
it looks right at the at the at the allbelisk order.
That thing is in the middle of the circle.
Speaker 1 (09:46):
Oh okay, but it's not on the top of the
building or anything like that.
Speaker 2 (09:49):
It's like four floors up. Hey, yeah, there's a restaurant
in Jersey. We have to take you too, called Ama.
Speaker 1 (09:53):
Yeah.
Speaker 2 (09:54):
Way till you take you love Italy, you will feel
like you're in Italy and the chef's in Italy.
Speaker 1 (09:59):
Yeah.
Speaker 2 (10:00):
And he says he's not a chef, he's a cook.
He's a chef. These are his mother's recipes. I appreciate that. No,
you're gonna love this guy. Okay, my god, we've got dates.
It doesn't mean it's romantic, Bobby so does his friends. Yes,
I know, you'll try to put your arm around me.
Speaker 1 (10:12):
We're dating. We're dainly hey, okay.
Speaker 2 (10:14):
So putting this book together, the photography, the recipes, everything,
the essays, it's making a book is not an easy task.
Speaker 1 (10:23):
No, it takes a very long time. It takes a
lot of focus, you know you.
Speaker 3 (10:27):
I mean for me when I'm writing books like this,
you know, I go in and out of like working
on it.
Speaker 1 (10:33):
You know, I can't. I can't work on it on
it every day.
Speaker 3 (10:35):
I just have to have that that creative moment where
I start, you know, writing and putting the recipes down
and stuff like that.
Speaker 1 (10:41):
It's just it's a process.
Speaker 4 (10:42):
I have a question, how many books did you say
you have?
Speaker 1 (10:44):
Eighteen?
Speaker 5 (10:44):
So?
Speaker 4 (10:45):
Now, so you have so many books? So what makes
you say, you know, when I have another one in me?
Speaker 3 (10:50):
Only if I do it all depends on what's going
on in my life in terms of my career and
stuff and what I'm interested in. And so, like you said, oh,
chapter one, I mean, obviously it's sort of the book
is kind of ironic. It's chapter one, but it's one
hundred recipes. It's one hundred of my most important recipes
over the thousands that I've that I have in my career.
And so I've been wanting to write this book for
(11:12):
decades and so now was the right time for me
to do it.
Speaker 1 (11:15):
Wow.
Speaker 2 (11:15):
See that's that's kind of telling about you and where
you are, where you feel you are in your career
in life. If it comes to a point where you
have to do this type of book, where are you
in your career?
Speaker 3 (11:25):
Well, that's the whole point of the of the of
the title, which is this is a this is a
pinnacle moment of my career. Let me let me bring
you up to date. But that I'm just getting started.
Speaker 1 (11:36):
I love that.
Speaker 2 (11:36):
Yeah, when you're coming up to my soybean farm, what
do you do with the soybeans? Yeah, you make soybeans.
You do all sorts of things with soybeans. Please tell us.
Will you sell them to other people that make stuff
soy beaneries? No? I mean, okay, I have a point,
like I'm at a point in my career where I'm
thinking about.
Speaker 1 (11:56):
Well, okay, okay, you live, you're born here, you're dying here.
Speaker 2 (11:59):
I've had this much time now, but I will tell
you I'm gonna have a soybean farm.
Speaker 3 (12:02):
One of the things that I've always loved about you, Elvis,
and we've known each other for a long time now,
is that you are always looking to enjoy.
Speaker 1 (12:09):
Your life outside of that microphone. I'm lazy. No, You're
not lazy.
Speaker 3 (12:14):
You are You're actually proactive in making sure that you
enjoy the hard work that you've put in.
Speaker 1 (12:21):
Seriously, I'm not kidding that.
Speaker 3 (12:23):
And it's one of the things I've always appreciated about you.
You know, whether it's out you know, West in Santa
Fe or whatever whatever, like, you go to the places
that you want to be happy, and it's really it's
actually very inspiring. But are you doing this? I'm starting
to you work a lot, Bobby. I do work a lot,
and I don't mind working. I'm not listen, I am
not a workaholic. I love working. I have a great
(12:44):
work ethic, and I love what I do because I'm
lucky that I get to cook for a living in
many different ways. But I also like my time off.
Trust me, I'm okay with it. I'm okay not working.
But what I'm usually doing when I'm not working is
something in the food world. Eating, cooking, eating somebody else's food,
whatever it is, discovering, it's, you know, using food as
(13:04):
a tool to go and enjoy your life is really
is a really nice thing to have.
Speaker 1 (13:08):
I see you're spending more and more time in Italy.
Speaker 2 (13:10):
Correct, I have a place in London. Actually, well that's
not Italy, so I don't know where that came.
Speaker 1 (13:16):
To go.
Speaker 4 (13:16):
Look at the apartment. Oh yeah, that's right, so you
got it.
Speaker 1 (13:19):
Don't say it like that. Danielle uses my apartment in
London all the time.
Speaker 4 (13:24):
I love London, so of my favorite places anytime.
Speaker 1 (13:26):
Honestly, the food in London, should I say it? Yeah?
The food in London is better than Paris right now? Okay,
but wait a second, that's okay. I'll take that. I'll
take it, and you and I will I will no
question about it.
Speaker 4 (13:39):
But you have to know where to go. You cannot
get caught in a tourist trap. You have to have
somebody who knows.
Speaker 3 (13:46):
That the food in London right now is so energetic,
Like the chefs in London are cooking their butts off
and they are doing it in the best way, very
very creative. The ethnicity of all these different quises is
so amazingly delicious and they're having a good time. Like
when you walk into a restaurant in London, it has energy, baby,
(14:07):
and it's good.
Speaker 2 (14:08):
This is what I love about a London center for
food or a New York center where you have its
influx from all different ethnicities. But when you go to
Italy you know exactly what it is. It's it's from
that region of this tradition. You just go back from Bologna.
You're saying, oh my god, the food there is amazing.
It's so good.
Speaker 3 (14:24):
It's such a classy city and the food is just
off the charts. It's like everybody's in like sitting in
these restaurants out you know, on the sidewalk and they're
eating you know, all the charkout like well, you know,
the the mortadella and all the all those beautiful like
high end you know, cold cuts, so to speak, and
cheeses and drinking beautiful wine and you know lasagna boligners
(14:48):
with the green noodles. Actually, I took my team to
Rome and and Bologna. We took a cooking class. Have
you seen you know who Evan Funky is. Have you
watched the I've heard about he's you know, so he's
a chef and alle Light has a has a bunch
of restaurants and he's like.
Speaker 1 (15:02):
A pasta expert.
Speaker 3 (15:03):
He makes every piece or noodle of pasta completely by hand.
There's no machine zero. They roll it out by hand
and they cut it by hand.
Speaker 4 (15:13):
Wow.
Speaker 1 (15:13):
And we went to the school there in Bologna for
a day. It was great.
Speaker 4 (15:15):
I have a question. Yes, you you talk about eating
in all these different places, if you had to pick
one place that that's where you're going to stay and
you can eat from now on and you can't go
anywhere else.
Speaker 1 (15:25):
Is there a place a Moufi coast? I cannot disagree
with you.
Speaker 3 (15:29):
It's there's a restaurant there called Lascolio that you've you've been, well,
I haven't been with you, but I've been yeah, I
mean it's it's my favorite place in the world. Wow, Okay,
I mean it's on the it's on the tyranny.
Speaker 1 (15:41):
See it's right off. I mean it's just and the
food is just and the people.
Speaker 3 (15:46):
That own it are like my family, and like we
never want to get up from the table at lunch.
And it goes beyond the four al zucchini pasta and
like all this beautiful fish and shellfish that comes right
out of the sea. There handmade pasta by the by Tomaso,
who's the brother, who's the chef.
Speaker 1 (16:03):
It's like it's spectacular.
Speaker 2 (16:05):
You see eating in London versus eating it is two
different things. Of course, it's it's an experience, but it's different.
Speaker 3 (16:10):
But here's my goal. My go is, like if I
can be in London, i can go anywhere in Europe quickly.
Speaker 1 (16:14):
Okay, then you're allowed to keep the apartment. Okay, thank you.
Speaker 4 (16:17):
Outside of food, what are you doing for fun? When
you say you're starting to explore all this other stuff.
Speaker 1 (16:22):
That's a great question. Obviously not dating. But I'm bumped. Wow, wow,
I'm single. Okay, you're trying to put that out here.
I don't have to put it out it's out there.
I'm texting in a lot of people.
Speaker 2 (16:40):
Okay, Nate, you're not going to become a whore on
my chef.
Speaker 1 (16:44):
Not going to happen. You're not going to hor people
want to go out with you, Bobby. Yeah, okay, like
who Nate, Nate? Yeah, you know.
Speaker 2 (16:52):
Okay, So the question was what do you if it's
if you're not outdating, what are you doing home?
Speaker 1 (16:58):
Cooking bacon, egg and cheese sandwiches for myself?
Speaker 4 (17:02):
Okay? If you're gonna go on a date, where are
you taking somebody? Uh?
Speaker 1 (17:06):
Well, it depends what city we're in.
Speaker 4 (17:07):
Is it gonna be a dinner or is there something
else that.
Speaker 3 (17:09):
You I like lunch, especially if like for a first date.
That's so European of you.
Speaker 1 (17:14):
By the way, well, I like long lunches that have
like a little.
Speaker 3 (17:19):
Wine around the table, a little enter met and I
like the day drinking long lunch situation.
Speaker 1 (17:25):
It's really fun.
Speaker 2 (17:26):
And then you can go for a walk if things
work out, you know, it's nice. By the way, As
we said, Gandhi, Bobby will be at the Williams Sonoma
Uh tonight at six o'clock at the they are giving
away a blind date with Bobby and no one shows up.
Now buy the book and one of the books has
(17:47):
their certificate. Yes, the golden ticket. I've got a magic
tick exactly. It's the tinfoil ticket.
Speaker 1 (17:56):
It's that watch. Scary watch came in.
Speaker 2 (17:59):
Hey, do you and you want me to take him
to the Yankee game? Just as from going.
Speaker 1 (18:04):
They want you to go as a day. We want
me to take that.
Speaker 2 (18:07):
Yes, okay, let's let's look, you know, looking at your book,
the new book, by the way, it's Bobby Flay, Chapter one,
gorgeous book. If you don't have it, it's sad for you,
sad for you. Got to get it. But it just
kind of takes me to where you are in your
life and where you are. Look look at this. I
know you did an interview the other day. You're talking
about someone who actually funded your culinary school.
Speaker 1 (18:29):
Oh, Joe Allen.
Speaker 2 (18:30):
Yeah, Joe Allen from Joe Allen's right, And because of
that and from that moment on, look at where you
are now, Look at look at where you aimed and
your shot.
Speaker 3 (18:38):
And I was seventeen years old, I dropped out of
high school and I went to work at Joe Allen's
in New York and long story short, I decided to
go to culinary school after working there for about a
year and a half, and then he gave me my
tuition on the first day.
Speaker 2 (18:52):
Okay, let's just like Benchmarket Joe Allen tuition and then
culinary school.
Speaker 1 (18:57):
And then I.
Speaker 3 (18:59):
Worked in a Russian called Brighton Grill. But then then
I went to work for Johnathan Waxton. He was the
first person to teach me what good food was. Restaurants, Yes, Judd's,
Hulo's all three of his restaurants. And then and then
I was at Miracle Grill. Okay, keep going Field. And
then I opened Masa Grill when I was twenty five.
Remember that place, I do remember. It was open for
like twenty six years. I ate up serves one day
(19:20):
and the air conditioning dripped in my place. Remember we didn't.
Speaker 1 (19:23):
Charge you for that. God he take it easy, It's
all right. I came going okay, Mesa Grill and then
it explodes.
Speaker 3 (19:28):
And then Bolo and then Bar American, and then we
opened in Mason Wville, in Las Vegas, Bobby flay Steak,
and in Atlantic City so I could feed Scary every weekend.
And then you Miss Gatto in there and then Gatto
No Gatto was it. It was was one of the
last ones. Because you know that was open for only
eight years. That was the shortest run restaurant. Great restords
(19:50):
of the pandemic.
Speaker 4 (19:51):
We just shut it, and you also shuttle the burger
palaces were.
Speaker 1 (19:54):
Reopening to them. We're reopening Bobby's Burgers now in lots
of places.
Speaker 2 (19:58):
But keep us in mind. I know you gotta go
in a secon, but keep this in mind. I want
to leave they We've got to keep you on time.
Speaker 1 (20:03):
We got to keep you on time. You're going to
see roseannam I that's your girls.
Speaker 2 (20:07):
But then, but all the while, you're on the Food
Network and you have these shows that you were spinning.
That's true and so and now here you are here.
I am what are the Elvis Duran show? So what
are you doing today? What is If someone said what
is your career today, Bobby Flay, you would say, I
am a.
Speaker 3 (20:24):
I am a chef first and foremost, I'm a cook
at heart. I care about my restaurants. My two restaurants
in Las Vegas, I have BRASERI b and Mouthfee.
Speaker 1 (20:35):
Should I open another restaurant in New York?
Speaker 2 (20:36):
Yes, really sure paying the ass, but do it scary
needs it?
Speaker 1 (20:42):
Yeah, you haven't needed since I closed the last restaurant.
Speaker 2 (20:45):
Oh no, look at him, he has down.
Speaker 1 (20:52):
Goes freezer out. Look. You know you have you have many, many,
many adventures to come. Can I tell you something?
Speaker 3 (21:01):
So many people wherever we go, everybody always says to me,
I always hear you on Elvis.
Speaker 1 (21:05):
Now.
Speaker 3 (21:06):
I appreciate that because obviously you have a huge listener base.
But I haven't been on as much as I really
want to be. We're always here, it's been a while.
You have, Nate, Nate, Nate, look me in the eye.
Speaker 1 (21:19):
Nate, what you can come back?
Speaker 5 (21:22):
Oh god, another stuff off?
Speaker 1 (21:26):
I don't know what. Everybody's shaking their head anymore.
Speaker 3 (21:30):
First of all, Danielle would always get one of her
chef friends to make the.
Speaker 4 (21:33):
Foe shout out Glenn fromkarme and then you.
Speaker 2 (21:37):
Make fun of Andrew's mother's stuffing. She cries with her
bowling league and it's you come here time. Just give
us warning because I'm not here every morning. I'm sometimes
I like it when you're here, you are, I'll make
plans to be here. I come in when I'm here
today because you were here, I would not be here today.
Speaker 4 (21:58):
He came because you're coming.
Speaker 1 (22:00):
How do I get a gold microphone with him? First?
You don't have to do that? Cool? Hold on? Who
is this right here? Yes? Daniel Dillo? How are you?
How you doing it? What's going on? It's from Long Island?
Can you tell how you doing?
Speaker 2 (22:19):
Danielle Hey, listen, I gotta tell you I'm obsessed with Bobby.
Speaker 4 (22:24):
I want to go out on a date with him.
Speaker 1 (22:26):
Is he available? Absolutely? I couldn't be more mal. He
is ready to go.
Speaker 2 (22:34):
He's got his whole bag in the trunk of the car,
ready to stay over tonight. All right, Daniel delllo, you're
your first up to bat as they say?
Speaker 1 (22:42):
Cool? Oh, I love it all right? I know he'll
swing is bat your away? Thank you, Daniel. I'll be
doing the walk of shaming Long Island. We love you there,
you're Daniel Delello. Everyone.
Speaker 2 (22:56):
Hey, look, okay, headlines We love Bobby Flay, want you
as like this is the gift the Bobby Flay Chapter
one book.
Speaker 1 (23:03):
It's out.
Speaker 2 (23:04):
You're gonna see him talking about it next. You'll be
a good day of New York on at Fox five.
Don't turn them on, keep us on. We need the ratings. Yes,
but this book is it's different, It does land different
than anything else you've ever done.
Speaker 1 (23:16):
Very much. So that was my goal.
Speaker 2 (23:18):
And obviously it took some some fire, some fire in
the in the heart to make this come out. Now
it did, thank you. So that's why everyone should have
a copy. I appreciate that, and we love you. If
you get twenty you're twenty seconds over.
Speaker 1 (23:31):
Oh man, I have to go. You don't have to go.
You can stay all day. What's our schedule? It's them,
you gotta have to go.
Speaker 5 (23:37):
I'm so sad.
Speaker 1 (23:38):
He's not going to watch you play family feud. He's
so bad.
Speaker 2 (23:40):
As you want, we'll do it next time. Here's the
thing that Fox five. You don't have to get there
early anymore because they can't afford makeup.
Speaker 1 (23:48):
You already have it on you already. You know he's
ready for the casket.
Speaker 4 (23:51):
Look, you actually thought his makeup look pretty.
Speaker 1 (23:56):
It's like God did a good job.
Speaker 4 (23:59):
I'm kidding, we really tell he has it on, like
you know, like a lot of people come.
Speaker 2 (24:03):
You're on in the nine o'clock hour, which is the
fun hour. Right, so you're good, but you need to
get over there so they don't get nervous, All right,
with God, we're leaving, you don't you could actually make
it in ten minutes. But okay, but I don't want
anyone to get nervous. No, because we want you to
come back. You know, we love you, I know, thank you.
So I honestly this is the best. It's all downhill
from here. Oh no, I'm gonna text Rosanna and tell
(24:24):
her that you really have nothing else to give.
Speaker 3 (24:26):
I mean, I really, I mean, can't she just hold
the book up and say, go buy it and I
don't have to show up.
Speaker 2 (24:32):
He's gonna go over there to Good Day New York
and he's gonna smack talk guys, stupid Rosanna.
Speaker 3 (24:38):
Rosanna has been like you know, I've been part of
her family forever. Me too, I mean literally, I mean
it's amazing.
Speaker 1 (24:44):
We all were all family. We've call all of our
sisters with me.
Speaker 2 (24:47):
How long has she been on that show now Good
Day New York, Yeah, one thousand years? Yeah, I don't know,
but she's been around. She's been a reporter in New
York City since the nineteen eighties.
Speaker 1 (24:54):
It's amazing. Look at that hairstyle, look at them anyway.
Speaker 2 (24:58):
We love you, Bobby. It's Bobby Flay Chapter one. Oh
by the way, Williams Sonoma at Columbus Circle six o'clock
tonight for a short time and he's got to run
to catch a train and go to the Yankee game
day because.
Speaker 1 (25:09):
He's way till he got this. They got Bobby Flay.
Speaker 3 (25:11):
Everyone want to see what we actually look like, look
like a fairy.
Speaker 4 (25:16):
Princess that resides over the pits of Hell.
Speaker 2 (25:19):
Follow us on Instagram at Elvis Duran Show how many
collies tell me?
Speaker 1 (25:24):
Elvis Duran in the Morning Show
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