Bobby Flay Talks New Book, Bobby Flay: Chapter One

Bobby Flay is here to talk about his new book, Bobby Flay: Chapter One!

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Episode Transcript

Speaker 1 (00:00):
From the Mercedes Benz Interview lounge.

Speaker 2 (00:02):
Oh look at that. It's always exciting when Bobby Flay
rolls in. 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 hearing?

Speaker 3 (00:14):
Go?

Speaker 2 (00:14):
I gave you this, I gave you this great intro.
You're like, they're they're pushing buttons there it is? Okay?
Do I have to redo my intro? It was a
great intro. You know again, do it again, ladies, gentlemen,
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 2 (00:52):
I could just stop by. This is a load of crap.

Speaker 4 (00:55):
You could just stop by.

Speaker 2 (00:57):
Nate doesn't book me.

Speaker 1 (01:00):
He wrote it in his book it is unreliable and
a flame.

Speaker 2 (01:04):
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. Well, look,
he can't come every day, but.

Speaker 4 (01:15):
He canceled on us last minute. It was not good.

Speaker 2 (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. Stop now. I love that
you're here, and I love if you can come here
more than that, it'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. May I see it? Yes? Man? I touch it? Sure? Here? Oh,

(01:40):
I'm scared. Did you give him his book yet? One
of them 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? This is beautiful, Bobby, You've had, you have
a lot of books, not like this. This is from eighteen.
This is my eighteenth book. This is different. This this

(02:03):
Land's different. The same recipes. I just put a different
cover on them. Look at the photography.

Speaker 5 (02:11):
The photography is outrageous. I mean, does that take to
make this book? No, to take the pictures, it probably
took us about two and a half weeks. Uh, every
single moment of every single day.

Speaker 2 (02:22):
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
and absolutely not go to Amazon and buy the book.

(02:52):
How much is the book book? That's not what I'm saying.
It's nothing play play what Everyone needs to have the book,
but not to have in a kitchen because they get
an old nass.

Speaker 5 (03:02):
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 6 (03:13):
Wait, it's chapter one, Bobby fla chevlis. That means 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 (03:25):
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. 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 2 (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 2 (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 2 (04:30):
Okay. 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
New York. So therefore we get we have to talk.
We have to get into this.

Speaker 6 (04:42):
We should we talk about the America's Favorite Celebrity Chef's
poll that came that was.

Speaker 2 (04:47):
Complete 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.

Speaker 6 (04:55):
They did a 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 Rachela is
very very popular, so I'll take third.

Speaker 2 (05:12):
Yeah.

Speaker 6 (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 Fleck.
Thank you, No, 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?
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. I just thought this. But
just because you have someone to dinner doesn't mean it's
a date. Did you listen to Christy Cavalaries? I'm sorry,

(05:54):
pardon me. Did you listen to Kristin Cavalary's podcast? Don't
even know who that is. I'm just I'm just saying
for a fat just because let 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. 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

(06:15):
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 2 (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 to
dinner with you? What are you talking about?

Speaker 6 (06:50):
But I think maybe you phrased can I take this?
The words 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.

Speaker 1 (07:00):
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.

Speaker 2 (07:07):
I just it's just I don't know. I didn't think
about it. Do you have to say every time, Hey,
maybe go out as friends for dinner tonight? 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.

Speaker 3 (07:24):
Well it came up because it's like all over the
like you know, People Magazine wrote three stories about the
the podcast already.

Speaker 2 (07:30):
But I don't I don't read people, so I don't know. Hey,
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, beautiful photography. Put it on the
coffee table. We 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

(07:53):
a Williams Sonoma today night tonight? Which one Columbus Circle?
I was? I had dinner there last night? Where? Oh
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 you go
to the opening of an envelope, to the opening of

(08:13):
her opening her 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'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 2 (08:28):
Oh yeah, wait wait tell me. I said, hey, how
can you how can you do 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 this
signing at six o'clock. What is it six o'clock, right,
I'm gonna do this signing at six o'clock. I'm going
to sign books, hopefully somebody will show up, and then
I'm gonna get on the train and go to Yankee Stadium.

Speaker 2 (08:48):
Trade. We're all gonna get on the train with Bobby
Flash four train. Baby, do you wear disguise?

Speaker 1 (08:52):
Are you just what? Raw dog that train? Do you
wear disguise?

Speaker 2 (08:55):
Disguise?

Speaker 1 (08:56):
I don't know, I would don't.

Speaker 2 (08:59):
So I guess he rawed dogs that train. I'm on
the subway am like almost every day. I'm in New
York City.

Speaker 1 (09:03):
Nobody bothers you.

Speaker 6 (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.

(09:34):
What kind of food is it? 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 or what that thing
is in the middle of the circle. Oh okay, but
it's not on the top of the building or anything
like that. It's like four floors up. Hey, yeah, there's
a restaurant in Jersey. We have to take you too,
called Ama. Yeah, way till you take you love Italy,

(09:55):
you will feel like you're in Italy and the chef's
in Italy. 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. We're dating. Hey, okay.
So putting this book together, the photography, the recipes, everything,

(10:18):
the essays, it's making a book is not an easy task. No,
it takes a very long time.

Speaker 3 (10:25):
It takes a lot of focus, you know you I
mean for me when I'm writing books like this, you know,
I go in and out of like working on it.

Speaker 2 (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 2 (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 2 (10:44):
Eighteen? So?

Speaker 6 (10:45):
Now, so you have so many books, So what makes
you say, you know when I have another one.

Speaker 3 (10:48):
In me 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

(11:11):
write this book for decades and so now was the
right time for me to do it.

Speaker 2 (11:15):
Wow. 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.
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, well, okay, okay, you live, you're born here,

(11:58):
You're dying here. I've had this much time, 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 your life
outside of that microphone.

Speaker 2 (12:12):
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 2 (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.

Speaker 2 (12:35):
But are you doing this?

Speaker 3 (12:36):
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 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

(12:59):
somebody else's food, whatever it is, discovering it's, you know,
using food as a tool to go and enjoy your
life is really is a really nice thing to have.

Speaker 2 (13:08):
I see you're spending more and more time in Italy.

Speaker 3 (13:10):
Correct, I have a place in London. Actually, well that's
not Italy, so I don't know where that came.

Speaker 4 (13:16):
To go look at the Oh yeah, that's right, so
you got it.

Speaker 2 (13:19):
Don't say it like that. Danielle uses my apartment in
London all the time. I love London's my favorite places anytime. 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. But you have to know.

Speaker 4 (13:40):
Where to go.

Speaker 6 (13:41):
You cannot get caught in a tourist trap. You have
to have somebody who knows that the food.

Speaker 3 (13:48):
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 quizs's so amazingly delicious and
they're having a good time. Like when you walk into
a restaurant in London, it has energy, baby, 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, 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 with

(14:48):
the green noodles, which 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 l has a has a bunch of
restaurants and he's like a pasta expert. He makes every
piece or noodle of pasta completely by hand. There's no

(15:09):
machine zero. They roll it out by hand and they
cut it by hand.

Speaker 4 (15:12):
Wow.

Speaker 2 (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.

Speaker 6 (15:16):
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 2 (15:25):
Is there a place a Moufi coast? I cannot disagree
with you.

Speaker 3 (15:28):
It's there's a restaurant there called Lascolo that you've you've been, well,
I haven't been with you, but I've been.

Speaker 2 (15:35):
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. See
it's right off.

Speaker 3 (15:42):
I mean it's just and the food is just, and
the people 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 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 2 (16:03):
It's like it's spectacular. You see, eating in London versus
eating Italy is two different things. Of course, it's it's
an experience, but it's different. But here's my goal.

Speaker 3 (16:11):
My goal is, like if I can be in London,
i can go anywhere in Europe quickly.

Speaker 2 (16:14):
Okay, then you're allowed to keep the apartment. Okay, thank you.

Speaker 1 (16:17):
Outside of food, what are you doing for fun? When
you say you're starting to explore all this other stuff, that's.

Speaker 2 (16:22):
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. Okay, Nate You're
not going to become a whore on my chef. They're

(16:44):
not going to happen.

Speaker 5 (16:45):
You're not going to.

Speaker 2 (16:46):
Horrid people want to go out with you, Bobby? Yeah, okay,
like who Nate?

Speaker 3 (16:49):
Nate?

Speaker 2 (16:50):
Yeah, now you know. Okay, So the question was what
do you if it's if you're not outdating, what are
you doing home? Cooking Macon eggy and cheese sandwiches for myself? Okay?

Speaker 1 (17:02):
If you're gonna go on a date, where are you
taking somebody?

Speaker 2 (17:05):
Uh? Well, it depends what city we're in.

Speaker 1 (17:07):
Is it gonna be a dinner or is there something
else that.

Speaker 2 (17:09):
You I like lunch, especially if like for a first date.
That's so European of you. By the way, well, I like.

Speaker 3 (17:15):
Long lunches that have like a little wine around the table,
a little met and I like the day drinking long
lunch situation. It's really fun and then you can go
for a walk if things work out, you know, it's nice.

Speaker 2 (17:30):
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.
No one shows up. Now buy the book and one
of the books has their certificate the Golden Ticket. I've

(17:51):
got a magic tick exactly. It's the tinfoil ticket. It's
that watch. Scary Watch came in. Hey, do you you
want me to take him to the Yankee game? Justice
from going. They want you to go as a day.
We want me to take that? 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

(18:14):
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. Oh, Joe Allen. Yeah, Joe
Allen from Joe Allen's, right, And because of that and
from that moment on, look at where you are now.

(18:36):
Look at look at where you aimed and your shot.
And I was seventeen years old.

Speaker 3 (18:40):
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.

Speaker 2 (18:47):
After working there.

Speaker 3 (18:47):
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 3 (18:57):
And then I worked in a Rusian 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, well nas 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.

(19:19):
I ate up serves one day and the air conditioning
dripped in my place. Remember we didn't charge you for that.
God he take it.

Speaker 2 (19:24):
Ees, it's all right. I came going okay, Masa Grill
and then it explodes.

Speaker 3 (19:28):
And then Bolo and then Bar American, and then we
opened in Mason Villa 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 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 of the pandemic.

(19:50):
We just shut it.

Speaker 4 (19:52):
And you also shut all the burger palaces were.

Speaker 2 (19:54):
Reopening to them. We're reopening Bobby's Burgers now in lots
of places. But keep us in mind. I know you
gotta go in a second, but keep this in mind.
Do I want to leave? They We've got to keep
you on time. We got to keep you on time.
You're going to see Roseanna and I. So that's your girls.
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,

(20:16):
I am what are the Elvis Durant 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 (20:23):
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 Brasserie B and mouthfee. Should
I open another restaurant in York?

Speaker 4 (20:36):
Yes?

Speaker 2 (20:38):
Really sure? Paying the ass but do it scary? Needs it?

Speaker 1 (20:42):
Yeah?

Speaker 2 (20:43):
You haven't em since I closed the last restaurant. Oh no,
look at him, he has down 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 2 (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. You're always here. It's been a while.
You have, Nate, Nate, Nate, look me in the eye.

Speaker 2 (21:19):
Nate, what you can come back?

Speaker 3 (21:22):
Oh?

Speaker 2 (21:22):
God, another stuff off? I don't know what. Look, 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 food.

Speaker 2 (21:34):
Shout out Glenn fromkarme. And then you make fun of
Andrew's mother's stuffing. She cries with her bowling league and
it's just 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 enough. I'll make plans
to be here. I come in when we I'm here

(21:55):
today because you were here. I would not be here.

Speaker 4 (21:57):
Today because you're coming.

Speaker 2 (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? What's going on? It's from Long Island?
Can you tell how you doing? Danielle? Hey, listen, I

(22:22):
gotta tell you. I'm obsessed with Bobby.

Speaker 6 (22:24):
I want to go out on a date with him.

Speaker 5 (22:26):
Is he available?

Speaker 2 (22:28):
Absolutely? I couldn't be more. He is ready to go.
He's got his whole bag in the trunk of the car,
ready to stay over tonight. All right, Daniel Dilllo, you're
your first up to bat as they say. Cool.

Speaker 1 (22:43):
Oh, I love it.

Speaker 2 (22:44):
All right, I know he'll swing this bat your away.
Thank you, Daniel. I'll be doing the walk of shaming
Long Island. We love you there, you're Daniel Dilello. Everyone, Hey, look, okay, headlines.
We love Bobby Flay. We want you as like. This
is the gift, the Bobby Flay Chapter one book. It's out.

(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. Very much. So that
was my goal. 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

(23:25):
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.

Speaker 2 (23:33):
You don't have to go. You can stay all day's
is what's our schedule? It's them you gotta have to go.

Speaker 1 (23:37):
I'm so sad he's not going to watch you play
family feud.

Speaker 2 (23:39):
He's so bad at 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. You
already have it on you already. You know, he's ready
for the casket.

Speaker 3 (23:51):
Look.

Speaker 4 (23:53):
I actually thought his makeup look pretty.

Speaker 2 (23:56):
It's like, look good, he did a good job. I'm kidding,
it's really tell he has it on.

Speaker 4 (24:01):
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.

Speaker 3 (24:16):
You know, we love you, I know, thank you. So
I honestly this is the best. It's all downhill from here.

Speaker 2 (24:22):
Oh no, I'm gonna text Rosanna and tell 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.

Speaker 3 (24:35):
Us stupid Rosanna. 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 2 (24:44):
We all were all family. We've call all of our
sisters with me. 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. It's amazing.
Look at that hairstyle, look at them anyway, 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,

(25:05):
and he's got to run and catch a train and
go to the Yankee game day because he's way till
he got this. They got Bobby Flay.

Speaker 3 (25:11):
Everyone, you want to see what we actually look like.

Speaker 1 (25:15):
Looklack a fairy 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 4 (25:24):
Elvis Duran in the Morning Show