March 29, 2022 • 30 mins
Sophie is ready to throw her first big dinner party, but she has a million questions. Luckily, Bobby is here to help. In this episode, you'll hear all of Bobby's expert tips for "How to Host a Dinner Party"! Find out how to build a menu, what to do before guest arrive, and how to plan for success. Finally, Bobby and Sophie make an easy recipe that makes for a perfect snack to offer your guests when they arrive... along with a drink of course.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Flay, and I'm Always Hungry.
Sophie and I gather around my stove to cook together.
Well you cook, I asked the questions, and eat the
food and does any food left? We come to the
table together to share a meal, connect as a family,
and tell the stories that matter to us. We're talking
(00:27):
about how to how to host a dinner party, and
I this is something that I do often, I know,
and I wanted to talk to you about it because
you're really good at it. And I haven't really hosted
my own dinner party yet, and I am sure you
learn a lot the first time you really do it.
It's not easy. There's a lot of things to do,
you know, to make it successful. Um, And I think
(00:50):
I'll just give you the first thought right off the bat,
which is planned, like don't wing it, just like yeah
you should, absolutely, I see you got the pen in
your hand. This is important, I mean, so basically the
first things first. Right. So it's like, so you're gonna
have a dinner party. It's Friday night. You know how
many people are coming over what would be like a
typical dinner party for you? Do you you think if
(01:12):
you invite your friends, like I have like ten really
great girlfriends about and then they all have boyfriends, so
it's big. Okay, so twenty. Look, here's the thing. The
thing about twenties, like ten and twenty is almost the
same thing in terms of in terms of how much
of work it is. It really is because most of
the time people make way too much food anyway, and
(01:34):
like what you think feeds ten feeds closer to twenty.
That happens all the time. And uh, I mean the
only the only thing that obviously one of the main
differences between ten and twenties, you know, all those kinds
of things that go into it. Okay, So first things
first is you want to decide what you're what you're
gonna serve. And I think the easiest and the best
(01:55):
way to kind of approach something like this is is
create a theme. Okay, I was going to ask you
about this if you thought a theme was a good idea,
I do it all the time. You'll say, like, you've
been a plenty of my lunch and dinner parties where
You're like, what are you cooking? And I'm like, we're
doing Greek food today, or we're doing Italian food, or
we're doing Southwestern food. You know. It's like for me,
(02:15):
that makes it a lot easier for me to kind
of like, you know, start somewhere and finish somewhere. So
I'm just gonna give you like a you're you're coming
to this party. Christina's birthday party is this weekend, and um,
I've been working on a couple of new restaurant concepts.
One of them is like a a Southern Italian you know,
(02:36):
Italian American themed restaurant, uh, you know, for lack of
better ward, like red Sauce so to speak. You know,
but it's gonna be you know, if this restaurant ever
comes to Fruition, it's gonna be um you know, it's
gonna it's gonna be upscale. It's not gonna be you know,
just big platters of food. It's gonna you know, swanky
so to speak, you know, kind of club clubby feeling
you know love. Yeah. Anyway, have the name of the restaurant,
(02:58):
but we're not revealing that because it's it's actually a
good one. Um. So uh. So for Christina's birthday, I'm
picking a couple of things that I want to do
that I think, you know, first of all, you know,
it's gonna be twenty four people so far, and I'm
gonna serve it family style, and I'm gonna serve it
(03:20):
over a period of time. This was actually want of
her request. She doesn't want all the food to land
all the same time, which is sometimes what I do.
Often I just kind of land all the food at
the same time. But that's just timing that. That doesn't
really matter in terms of, like, you know, um, that
doesn't really matter in terms of kind of getting it together.
So here's what here's what the menu is, all right,
(03:43):
So I'm doing baked clams casino. Now I have a
pizza oven here. So what I'm gonna do for for
um uh, for the sake of keeping it simple as
simple as possible, is I'm gonna do everything out of
the pa of it. So I'm gonna do the bag
(04:03):
clams casino out of there. Then we're gonna do roasted
shrimp scampy. So I'm gonna clean the shrimp. I'm gonna
make a compound butter out of garlic, lemon and some
crushed red peppers. So we're gonna, you know, cook the
and everything's gonna be in like an earthenware dis show
goes from the oven to the table. Right, the bag clams,
the shrimp. The shrimp will be roasted. I'll put the
(04:25):
compound butter with all those flavors running through it, the garlic,
the lemon, the crushed peppers, some parsley, and then that
butter will make its own scampy sauce in the caswell. Right,
I'm gonna make a kale caesar, which is now seems
to become the the caesar salad. And then I'm also
(04:49):
gonna do a chop salad. So the chop salads going
to have um, chickpeas, cherry tomatoes, cucumbers, feta, cheese, ridicio,
and diving iceberg lettuce. I'm a big Iceberg fan with
for this kind of cuisine. It's crunchy and crispy and
it's good. And then I'm gonna take some pia chips,
(05:09):
you know, out of the bag, crumple them up in
my hands. It's crumple a word, no, crumble, crumble up, crumble, humble.
I really want to crumple them, and then a red
white vineigrette. Okay, So so the salads, all right, I'm
gonna have the greens cleaned in a bowl ready to go.
(05:29):
In the chopped salad, I'm gonna have all the ingredients
in a bowl ready to go, and I'll have the
vinaigrettes ready so soon. So basically when I want to
when you're ready to put them out, what I want
to serve them. That's all done, and I'm just dressing
the salad, putting it in like a pretty wooden bowl
or some decad of bowl. So that's before anyone even
gets here, totally. Well, yes, Sophie, you have a lot
of prepptice, no I know, but I'm trying to take
(05:51):
notes about what you prep before. So you're prepping all
of this before. All I'm gonna do when the guests
get here. So far, okay. The clams will be in
the in the shell, in the icas well as in
the earthenware dishes. The oven is going to be into
the oven. I'm gonna put them in the oven, Shrimp
cleaned in the in the earthenware dishes, you know, seasoned,
(06:13):
the compound butter standing by so that when I put
the shrimp in the oven and they roast, I put
the you know, thirty seconds before I take them out.
I put the butter in the over the shrimp. It
makes its own sauce. Serve. Okay, the salads, as I
just said, the greens, cleaned vinigrette, ready to go. Guests,
(06:34):
get here, you dress them, chop salad, all the ingredients
in a bowl mixed together, dressing, ready to go. You guess,
get here, dress it, putting the bowl. Now, I'm also
making pizzas, like I'm making pizzas and baked pastas. They're
all it's all coming out of the pizza of it. Now,
this is a lot, I mean, and you have to
(06:56):
remember this is what I do for a living. So
it's it's it's a little you don't You could basically
do the clams, the scampi, and the salads and be done.
I mean, that's plenty for your crew, right, I mean,
you know, you make a house cocktail, you serve some wine,
make sure you have a lot of water. Yeah. So
(07:18):
I'm just gonna show you a really quick thing that
you can just have out because I think dinner party
always there's a beginning the middle of a name. So
the beginning is you have to have something for people's
knack on. So I'm gonna show you how to make
a white bean hummus. Hummus is usually made with chickpeas,
but I like making it with white beans also, and
you can use canned you can. I'm all four canned chickpeas,
(07:42):
can white beans, black beans, because they're cooked perfectly every time,
and especially if you're gonna purate them up and it's
totally fine. They're nice and creamy. So we're gonna start
with these, um, these white cantolini beans out of the can.
You strain out the drain out the liquid that's in
theres them all, and then we're gonna add a couple
of ingredients here. So we have tachini. Do you know
(08:02):
what tini is? No, I mean, I've had it, but
I don't know what it is. And it's it's like
sesame seed butter, like peanut butter, but it's made out
of sesame seeds and this gives it, like obviously a nuttiness,
and it also creates like a nice kind of I
like the texture it brings to it. Yeah, it does
(08:22):
kind of smell like peanut butter a little, but it's
sesame seeds. Okay. Then we're gonna add some human or
some ground cuman. Be careful with the human because it's
very strong. And then we're gonna add a couple of
clothes of garlic, and then squeeze some fresh lemon juice
in here. And I just put this is not classically humus,
(08:44):
but I just put like a little teaspoon of honey
in there, because sometimes I find like the tahini is
and the garlic can be a tiny bit bitter. So
I'm not I'm not putting this in here to make
it sweet by any stretch of the n a nation,
but just kind of it kind of bounces out a
little bit of the bitterness. Now, sometimes I put cayenne
(09:07):
in my hummus, do you want to spy? Yeah? I
love that. Let me just grab. How did you come
up with this recipe the white bean one? Yeah, I
mean it's we's truly not that creative. I mean it's
you know, you just started suding the white beans for
the chickpeas. But I like it because, like you know,
I cook a lot of Italian food now, so cantellini
beans are just part of the palette. So just a
(09:29):
little sprinkled kayane in there. If you wait, go through
(09:52):
the rest of the list, and then I have I
have followed up questions. So then I'm gonna make two pizzas.
I'm gonna make pizza dough two days before and I'm
gonna I'm gonna I'm gonna make two pizzas. I'm gonna
do a mushroom, a Portobell mushroom pizza with roasted garlic
and ricotta and rosemary oil and pecorino and fresh mozzarella.
And I'm gonna do a red pizza, you know, red
sauce pizza with roasted eggplant, um tomato, Calabrian chili is
(10:17):
a reganoa mozzarella all right, So those are the pizza.
So basically those pizza that's the first thing I'm gonna do,
because the pizza has the shortest shelf life. Right, what
happens you bakon pizza comes out, it's good. Then you know,
we can get into the cold pizzas. Uh, you know,
debate and another time. But basically those pizzas are gonna
(10:40):
be like my orders, So people are gonna get here.
I'm gonna put it I'm gonna put a glass of
wine or a cocktail in their hand, and then they're
gonna they're gonna take a slice of pizza or two.
And that's gonna. That's that's gonna. That's gonna, like, give
everybody a pause for a second, because they're they're coming
over here. You know, I'm going. I'm going to Bobby House.
I'm not eating all day. I want to eat this meal.
(11:03):
And they're hungry. So when I get in here, I'm
gonna stuff some pizza in their face. They're gonna be happy,
so okay. And then and then I'm gonna do to
two pasta's, but again they're baked, okay, which is a
cool way to do pasta because you can do them
in a casserole. So I'm doing a rigatoni with vodka sauce.
(11:23):
Your face, oh my god. And um, usually I do
this one with vodka sauce, which is basically a creamy
tomato sauce with vodka in it. Broccoli rob and then
you know Italian sausage. I'm not gonna put the sausage
in this because Christina's doesn't need meat. Um and fantina
(11:44):
cheese running through the pasta. Put that in the casserole dish,
and then on top I put fresh mozzarella and palm
and then bake it in the pizza oven so it
gets really crispy, crusty on top. And then the and
then the pasta is you know, surrounded by you know
that fun tina cheese and the sauce. It gets really
bubbly delicious, so good. But for the for the dinner party,
(12:06):
which great is you can set these in the castrole
dishes ready to go again, just put them in the oven.
You can even put them in the oven before you
guys get there, because it's gonna take a while. The
baked to pasta. The other the other pasta is gonna
be porcini mushrooms and cremini mushrooms, um with a caccio
pepe crust. So it's gonna have you know, peccorino and
(12:28):
black pepper on top with mozzarella. Can be delicious. And
then I'm doing I'm also doing eggplant palm. Oh my god. Okay,
So as you can see, there's no meat in this meal.
It's fish. There's some shellfish, um and and and basically vegetables.
So the eggplant what I do is I make. I
make thick slice, thick slices, almost like eggplant steaks, and
(12:51):
I roast them in the oven until they're soft, let
them cool, and then I dredge them flour egg panco
bread crumbs fried in a pan and so they're crispy.
Then on top, I put uh, kind of like I
showed you the other day with the chicken palm. I
put the tomato sauce on top, then fresh munz of
rella and some fresh herbs and bacon in the oven
(13:13):
toil nelton. Then you have egg plant parm and and
then for dessert, you know she wanted a coconut strawberry cake,
so basically I ordered their coconut cake. It's in my
refrigerator right now and it's huge. It's gonna feed twenty
people without even trying. Okay, but I'm gonna make a
strawberry sauce. Oh smart, So I'm just gonna put the
(13:33):
strawberry sauce next to the coconut cake. If you want
strawberry sauce on type of your coconut cake, be my guest,
and I'm gonna put I'm gonna buy some gelato from
from Italy and put the gelato out there. So you'll
have gelato, coconut cake, and strawberry sauce. Um. That's it.
So that's the menu, and you know there's but there's
(13:55):
a lot more things to think about. That's just I mean,
this is very exciting as a guest, but as I hosted,
like maybe the most intimidating list I've ever heard. I
also I also ordered stone crabs. What, yes, I know
that makes you happy. Oh my god. Wow. So I'm
gonna put those out before people get there. Okay, so
this is a little this is what I was going
(14:17):
to ask. What are you what are you putting out
as like a little appetizers sort of thing. What when
people first get there, Like the clams and shrimp aren't
part of that? Is that? Are they know? The clams
and the ship are not part of the pieces the
first thing that comes out, Then the clams come out,
then the shrimp come out, then the come out. Okay,
so what's what's out when people get here? Cheeses, olives,
(14:38):
you can put out like some cured meats if you want,
purshoot those salami so um, you know, and then you know,
have some sort of jams or quinns paste to go
with the cheeses. Make sure that you have really good
crackers and or you know, pieces of toast um and
you know it's Los Angeles. Will make sure the some
(15:00):
gluten free ones as well, you know, and then or
and you can put out like like make some whiteing hummus,
like dips are really good. So it's just a little
sprinkled higher into there, okay, and then food processor and
(15:25):
then you can add I think it's good to add
a little bit of water. Water, Yeah, let me have Uh,
You're gonna add a little bit of water kind of
it kind of like um, it thins it out a
little bit, but also makes it like a little fluffy.
And then olive oil. I like mine to be a
(15:45):
little bit of lemon. Oh, yeah, salt and pepper. You
always have really nice um settings, Like you always have
great like napkins and all that stuff. But like I'm
(16:05):
not in a place where I'm like about to buy
like really nice napkins. Like it doesn't matter. You can
buy really good paper napkins that are very very pretty.
You know a lot of times I use those because
you know, if I have like thirty five people in
my house, I might have thirty five cloth napkins, you know,
so it's it doesn't matter right people are like especially
(16:26):
for like casual dinner pisces. And also nine percent of
the time I'm serving family style, I'm not plaiting everybody's right.
If there's six people here, i might plait it. But
if if beyond that, it's not happening. And so you
have to make sure that you have platters and bowls
so that you can serve big portions of these dishes.
(16:49):
What now, what I'm doing is I'm doing a lot
of stuff right out of the oven, So it's gonna
be already in these earthenware dishes that can go in
the oven and go right to the table. That's a
really nice way to do it as well. But if
you look at my coverage, you're gonna find like big
decorative balls a lot of white ones as well, because
white is really good for food. Like you don't have
to you don't have to buy like if you go
(17:09):
to the store and you want to buy platters and
balls and stuff like that to serve food on, just
go white because the food is what's going to look
really pretty right once you start adding colors to the pottery,
it's really hard. Well, what happens is it's really hard
for the food in the pottery colors to match up.
I mean, it can happen, but it's it's harder. Yeah.
So because when I think about you serving like family
(17:32):
style versus like like portioned out, like, I feel like
because I'm one, I've never really hosted a dinner party before,
but two because I'm like a newer cook and less
experienced obviously, like I worry about timing, about like making
sure things are cooked on top, like so that I'm
not like wait, like I'm not waiting an hour to
(17:53):
serve like one thing over another, Like any tips for that? Yeah.
So again, you have to make lists and you have
to really plan this out. If you come to my
house and I haven't dinner party, there's probably gonna be
a list literally scotch taped to my cupboards and I
and I and I have I have a menu that's
one list where it's just the titles of the dishes.
(18:15):
Then I have an ingredient list to make sure that
I've gotten everything I need from the store. I can
promise you there's not been one single time, not one
where I've gone to the store for like a significant
dinner or lunch party and come back with everything I've needed.
It doesn't happen. Somebody ultimately calls me, like on their
way over, do you need anything? Yes, I need I
(18:37):
need three lines. You know there's and so like, don't fret,
but make as many lists as you can and go
over it to make sure that you're well prepped, because
if you just try to do this in your head,
you're gonna be screwed and cook within yourself. I just
mentioned what twelve dishes. I mean, I'm gonna do this, okay,
(18:58):
but this is what I do for a living. I mean,
I go into iron chef mode because I have to.
By the way, I'm nervous too. I want everybody to
have a good time. Like the food. I don't want
people coming over to my house and be like I
went to Bobby Flay's house food was just or whatever,
like who needs that? I want I want people to
think that you know that the food is good, so
(19:34):
so for me. So like, if I I'm thinking about
hosting my first dinner party right and I have twenty
people's that's that's an undertake it. I know it's so
scary but how many dishes would you recommend in that case? Like,
just just to be simple, let's pick a theme. Okay,
I feel like pasta is easy to make, so let's
(19:55):
do it talent fine, So basically, what you what I
think you need? You're not making you're not baking pizzas. Okay,
So that's like now, so you're gonna you're gonna make
You're gonna do a salad. You're gonna do a pasta dish.
And then, like I would say for you, you could
either do like a fish or a chicken dish. Okay,
(20:17):
what both of those make me nervous? I have a
really good idea for you. You can buy especially think
about this for like, let's do fish. I'm not good
at making fish. You're gonna be great at it. You're
gonna be great at it. Okay, here's what you do.
(20:37):
This is a really simple recipe for you. And this
is the kind of flavorge you're like. You buy a
whole side of salmon. Okay, so one big filet of salmon,
and you just ask the fish manger to make sure
all the bones are out of it, and you you
you you're gonna roast the salmon. In your oven slowly,
and you're gonna make a dressing, literally a vinaigarette out
(20:59):
of lemon juice, olive oil, capers, and some fresh herbs. Okay,
you're gonna you're gonna put salt and pepper and some
olive oil in the fish. You're gonna put the fish
in the oven until it's cooked through. And you and
if you cook salmon nice and slowly, which is a
good thing for you to do, because do you keep
it in you just put it on a sheet pan,
(21:21):
put it in your oven at like three like three degrees,
very low oven. Because what's what's really great about salmon
sylphie is that if you cook it slowly, the fat
melts slowly and it basically cooks in its own fat.
It's incredibly tender, like there's nothing like it. And then
when you're when it comes out of the oven, you
(21:43):
take that vinaigrette, that caper and lemon vinaigrette I just
tell you about, and you just you just spoon it
right on top of the fish when it's hot, and
you serve it and then people can just like take
pieces of it. I've done this in front of you.
I've done versions of this where I saw where I
where I serve like a whole side of a fish.
You don't even cut it because people just take a
(22:05):
big spoon and they take pieces of it and put
it on their plates. Then you should make a salad.
Do you want to make a caesar salad? Perfect? You
can make a call caesar black cow um. You can
use like little gems, which is which is like baby
or maine. That's a really good lettuce. If you want
to put a look a little ridiculou in there will
be very pretty. And then you make it. You make
(22:27):
it like a classic caesar dressing. It's like a creamy
and chovy lemon garlic key dressing. Some croutons on top.
You can use pia chips if you want to instead
of making crutons. Mix it up. Salves done, and then
what's your what kind of past do you want to make?
Make your penny halivodka? Seriously that's your go to and
honestly that's plenty. And then and then you know, go
(22:49):
to like go to a market and get some olives,
some cheeses, some like a good jam. Just put that
out like you're not cooking any of that. You just
assembly just make it look pretty on a platter. Get
some crackers, like people will be oppressed. Yeah, okay, love um,
don't ruin the flay name in the kitchen, god right,
(23:10):
I know it's like such a nightmare. Oh that looks
pretty good. And of course you can do this with
(23:31):
chickpeas as well. I just like the wiping idea, and
it's always good to have. This is a good dish
to have around, like in refrigerator when people come over,
like the last second as well, what's so funny? Like
no one does that anymore. I feel like I feel
like it was like so plastic to like just have
something ready, like like maybe when you were younger, but
(23:55):
like no one just like shows up anymore. You don't know,
I mean I show up at your that's different to
show up my house. So basically, so basically what you
want to do here is like, so, so you have
some of the hummus and I make like a little
bit of a well there, put a little olive oil
in there, nice and then look a little bit of
(24:17):
human on top, little cayn. Yeah, and then you know
you can just surn this like you know, with some
peeda chips. Cool and like this is like, you know,
if you're having a dinner party, this is like one
of the things that you can you can you can
put after that people get there, you can just give
(24:38):
them a drink or a glass of wine. Just give
this to kind of get going. You can put some
olives out and stuff like that. I think that you
don't have to be cooking while they're there, and this
way you can get back in the kitchen and finish
your your cooking. Nice. Okay, this is really good t spicy, No, alright,
I like that? Um okay. But also and like, what
(25:06):
should people drink? Like? I feel like making like a
big cocktail batchers kind of a big undertaking. Now it's
not that's to me. Well, first of all, you should
have other than just being like, let's just drink wine. Well,
you can do that, but if you want to get
like a little fancy and make it feel special, you
can make one house cocktail and you make it in
(25:26):
did I give you one of the punch bowls? Now, okay,
I have to give that to you for your next birthday.
You always say that, Well, you can either put it
in a punch bowl or a picture. Yeah, but like
a house cocktail, like that's so let me, let me
help you help you. What is everybody drinking these days
in Italian restaurants. Yeah, they're drinking sprints. So you should
(25:51):
make a sprits. Here's how you do it. You want
to make april campari. So basically it's yeah, it's april
and prosecco in club soda. That's it. Yeah, but how
much of each to make a big batch of it?
I mean, you just look it up. It's like it's
like you just measure it. You just you just get
you look like like, for instance, if it's like, let's
(26:14):
just say it's like two ounces to one ounce to
one ounce, so it's to one one. So basically, you
get a measuring cup out and you go two cups
of this to one cup of this to one cup
of that, until you think you have enough got it,
and then you let and don't put the prosecco in there.
Put the prosecco at the end, next to next to it,
(26:37):
and let people top off the sprints so it stays effervescent.
And then slice a bunch of oranges, put those into
the thing, have some sliced oranges next to it, and
then yeah, I mean, listen your friends, like most of
your friends, have good decorum, everybody, everything's gonna look great. Yeah, yeah, yeah, okay.
And then dessert. I mean, you know, on Thanksgiving I
(27:00):
tell people to bring dessert, but I think for dinner
party you should. You should take care of it. What why?
I mean, if you're not cooking to service, should I
make dessert? I'm let's saying you should make it. I'm
saying you should take care of it. You want do
you want to make something? No? Okay, so then go
to like, um, just go to someplace and buy like
a food tart or something, a food tart or a cake.
(27:23):
Get some like gelato because you're serving Italian food. That's it.
Get some biscodi. People are gonna love it. Okay, I
mean you don't mind. Am I going to get invited
to this party? Maybe I'm not cooking. I'm not. I'm
not coming to do a test around before invite. Okay
for this many people though, Like, how do you feel
about decorations at a dinner party? I mean I don't.
(27:45):
I'm not into decorations. I want my table to look
nice and I like I like fresh cut flowers. I
think that that's pretty Yeah yeah, and also candles. How
do you feel about um unscented candles? Yeah, candles, okay?
Um tablecloths? You don't ever use tablecloths? I used sometimes
I used um table like runners. No, runners are nice too,
(28:08):
but um, what do you call it? Place mats? Mats? Yeah?
I use place mats. And then you stack the plates
next to the food. You put the food out all
in the same place, and let people take what they
want and leave what they don't want. I'm sure people
ask all the time, like when you're having a dinner
party and people like, how can I help? Like what
are like easy things that you can be like, oh,
go do this? Um? You mean when they get when
(28:32):
they get here, and you just say, help me, help
me put this food out, Like like I'm taking the
pasta down, can you help me like put it in
the bowl and put it out there and that kind
of stuff, or can you make sure that, um, there's
all the napkins are out there. But you should the
table should be set before everybody gets there. You have
to do a few hours of prep before people get Yeah,
you really do, oh, absolutely, because otherwise then you're never
(28:53):
gonna be able to socialize. You're gonna be panicked. Oh
my god, over and a good playlist. Yeah, I'm not.
I'm not going to comment on that. I'm gonna let
you do that. Okay, what's the playlist? I literally have.
There's a great Spotify playlist called Dinner with Friends and
it is my absolute go too. It's so good. What
(29:15):
is it? What is it? It's like it's Spotify, Yeah,
on Spotify. Um, I have actually seven million notes on
this piece of paper right now. This is good. This
is very helpful. It is okay, yeah, very helpful. Um,
all right, Well, am I going to get an invite
to this? Yeah? I think, well, I think maybe the
second one. I'm gonna let my friends to have the
(29:37):
burnt Boster first. I'm coming over, but after the cookie
has done. Always Hungry is created by Bobby Flay and
Sophie Flay. Our executive producer is Christopher Hacids. Always Hungry
is produced, edited and mixed by Jonathan hosts Dressler. Always
Hungry is engineered by Sophie Flay. For more podcast from
My Heart Radio, visit the I Heart Radio app, Apple podcast,
(30:01):
or wherever you listen to your favorite shows.
All right, guys, welcome to Always Hungry from My Heart Radio.
My name is Bobby Flay and I'm here with my
daughter and co host. I'm Flay, and I'm Always Hungry.
Sophie and I gather around my stove to cook together.
Well you cook, I asked the questions, and eat the
food and does any food left? We come to the
table together to share a meal, connect as a family,
and tell the stories that matter to us. We're talking
(00:27):
about how to how to host a dinner party, and
I this is something that I do often, I know,
and I wanted to talk to you about it because
you're really good at it. And I haven't really hosted
my own dinner party yet, and I am sure you
learn a lot the first time you really do it.
It's not easy. There's a lot of things to do,
you know, to make it successful. Um, And I think
(00:50):
I'll just give you the first thought right off the bat,
which is planned, like don't wing it, just like yeah
you should, absolutely, I see you got the pen in
your hand. This is important, I mean, so basically the
first things first. Right. So it's like, so you're gonna
have a dinner party. It's Friday night. You know how
many people are coming over what would be like a
typical dinner party for you? Do you you think if
(01:12):
you invite your friends, like I have like ten really
great girlfriends about and then they all have boyfriends, so
it's big. Okay, so twenty. Look, here's the thing. The
thing about twenties, like ten and twenty is almost the
same thing in terms of in terms of how much
of work it is. It really is because most of
the time people make way too much food anyway, and
(01:34):
like what you think feeds ten feeds closer to twenty.
That happens all the time. And uh, I mean the
only the only thing that obviously one of the main
differences between ten and twenties, you know, all those kinds
of things that go into it. Okay, So first things
first is you want to decide what you're what you're
gonna serve. And I think the easiest and the best
(01:55):
way to kind of approach something like this is is
create a theme. Okay, I was going to ask you
about this if you thought a theme was a good idea,
I do it all the time. You'll say, like, you've
been a plenty of my lunch and dinner parties where
You're like, what are you cooking? And I'm like, we're
doing Greek food today, or we're doing Italian food, or
we're doing Southwestern food. You know. It's like for me,
(02:15):
that makes it a lot easier for me to kind
of like, you know, start somewhere and finish somewhere. So
I'm just gonna give you like a you're you're coming
to this party. Christina's birthday party is this weekend, and um,
I've been working on a couple of new restaurant concepts.
One of them is like a a Southern Italian you know,
(02:36):
Italian American themed restaurant, uh, you know, for lack of
better ward, like red Sauce so to speak. You know,
but it's gonna be you know, if this restaurant ever
comes to Fruition, it's gonna be um you know, it's
gonna it's gonna be upscale. It's not gonna be you know,
just big platters of food. It's gonna you know, swanky
so to speak, you know, kind of club clubby feeling
you know love. Yeah. Anyway, have the name of the restaurant,
(02:58):
but we're not revealing that because it's it's actually a
good one. Um. So uh. So for Christina's birthday, I'm
picking a couple of things that I want to do
that I think, you know, first of all, you know,
it's gonna be twenty four people so far, and I'm
gonna serve it family style, and I'm gonna serve it
(03:20):
over a period of time. This was actually want of
her request. She doesn't want all the food to land
all the same time, which is sometimes what I do.
Often I just kind of land all the food at
the same time. But that's just timing that. That doesn't
really matter in terms of, like, you know, um, that
doesn't really matter in terms of kind of getting it together.
So here's what here's what the menu is, all right,
(03:43):
So I'm doing baked clams casino. Now I have a
pizza oven here. So what I'm gonna do for for
um uh, for the sake of keeping it simple as
simple as possible, is I'm gonna do everything out of
the pa of it. So I'm gonna do the bag
(04:03):
clams casino out of there. Then we're gonna do roasted
shrimp scampy. So I'm gonna clean the shrimp. I'm gonna
make a compound butter out of garlic, lemon and some
crushed red peppers. So we're gonna, you know, cook the
and everything's gonna be in like an earthenware dis show
goes from the oven to the table. Right, the bag clams,
the shrimp. The shrimp will be roasted. I'll put the
(04:25):
compound butter with all those flavors running through it, the garlic,
the lemon, the crushed peppers, some parsley, and then that
butter will make its own scampy sauce in the caswell. Right,
I'm gonna make a kale caesar, which is now seems
to become the the caesar salad. And then I'm also
(04:49):
gonna do a chop salad. So the chop salads going
to have um, chickpeas, cherry tomatoes, cucumbers, feta, cheese, ridicio,
and diving iceberg lettuce. I'm a big Iceberg fan with
for this kind of cuisine. It's crunchy and crispy and
it's good. And then I'm gonna take some pia chips,
(05:09):
you know, out of the bag, crumple them up in
my hands. It's crumple a word, no, crumble, crumble up, crumble, humble.
I really want to crumple them, and then a red
white vineigrette. Okay, So so the salads, all right, I'm
gonna have the greens cleaned in a bowl ready to go.
(05:29):
In the chopped salad, I'm gonna have all the ingredients
in a bowl ready to go, and I'll have the
vinaigrettes ready so soon. So basically when I want to
when you're ready to put them out, what I want
to serve them. That's all done, and I'm just dressing
the salad, putting it in like a pretty wooden bowl
or some decad of bowl. So that's before anyone even
gets here, totally. Well, yes, Sophie, you have a lot
of prepptice, no I know, but I'm trying to take
(05:51):
notes about what you prep before. So you're prepping all
of this before. All I'm gonna do when the guests
get here. So far, okay. The clams will be in
the in the shell, in the icas well as in
the earthenware dishes. The oven is going to be into
the oven. I'm gonna put them in the oven, Shrimp
cleaned in the in the earthenware dishes, you know, seasoned,
(06:13):
the compound butter standing by so that when I put
the shrimp in the oven and they roast, I put
the you know, thirty seconds before I take them out.
I put the butter in the over the shrimp. It
makes its own sauce. Serve. Okay, the salads, as I
just said, the greens, cleaned vinigrette, ready to go. Guests,
(06:34):
get here, you dress them, chop salad, all the ingredients
in a bowl mixed together, dressing, ready to go. You guess,
get here, dress it, putting the bowl. Now, I'm also
making pizzas, like I'm making pizzas and baked pastas. They're
all it's all coming out of the pizza of it. Now,
this is a lot, I mean, and you have to
(06:56):
remember this is what I do for a living. So
it's it's it's a little you don't You could basically
do the clams, the scampi, and the salads and be done.
I mean, that's plenty for your crew, right, I mean,
you know, you make a house cocktail, you serve some wine,
make sure you have a lot of water. Yeah. So
(07:18):
I'm just gonna show you a really quick thing that
you can just have out because I think dinner party
always there's a beginning the middle of a name. So
the beginning is you have to have something for people's
knack on. So I'm gonna show you how to make
a white bean hummus. Hummus is usually made with chickpeas,
but I like making it with white beans also, and
you can use canned you can. I'm all four canned chickpeas,
(07:42):
can white beans, black beans, because they're cooked perfectly every time,
and especially if you're gonna purate them up and it's
totally fine. They're nice and creamy. So we're gonna start
with these, um, these white cantolini beans out of the can.
You strain out the drain out the liquid that's in
theres them all, and then we're gonna add a couple
of ingredients here. So we have tachini. Do you know
(08:02):
what tini is? No, I mean, I've had it, but
I don't know what it is. And it's it's like
sesame seed butter, like peanut butter, but it's made out
of sesame seeds and this gives it, like obviously a nuttiness,
and it also creates like a nice kind of I
like the texture it brings to it. Yeah, it does
(08:22):
kind of smell like peanut butter a little, but it's
sesame seeds. Okay. Then we're gonna add some human or
some ground cuman. Be careful with the human because it's
very strong. And then we're gonna add a couple of
clothes of garlic, and then squeeze some fresh lemon juice
in here. And I just put this is not classically humus,
(08:44):
but I just put like a little teaspoon of honey
in there, because sometimes I find like the tahini is
and the garlic can be a tiny bit bitter. So
I'm not I'm not putting this in here to make
it sweet by any stretch of the n a nation,
but just kind of it kind of bounces out a
little bit of the bitterness. Now, sometimes I put cayenne
(09:07):
in my hummus, do you want to spy? Yeah? I
love that. Let me just grab. How did you come
up with this recipe the white bean one? Yeah, I
mean it's we's truly not that creative. I mean it's
you know, you just started suding the white beans for
the chickpeas. But I like it because, like you know,
I cook a lot of Italian food now, so cantellini
beans are just part of the palette. So just a
(09:29):
little sprinkled kayane in there. If you wait, go through
(09:52):
the rest of the list, and then I have I
have followed up questions. So then I'm gonna make two pizzas.
I'm gonna make pizza dough two days before and I'm
gonna I'm gonna I'm gonna make two pizzas. I'm gonna
do a mushroom, a Portobell mushroom pizza with roasted garlic
and ricotta and rosemary oil and pecorino and fresh mozzarella.
And I'm gonna do a red pizza, you know, red
sauce pizza with roasted eggplant, um tomato, Calabrian chili is
(10:17):
a reganoa mozzarella all right, So those are the pizza.
So basically those pizza that's the first thing I'm gonna do,
because the pizza has the shortest shelf life. Right, what
happens you bakon pizza comes out, it's good. Then you know,
we can get into the cold pizzas. Uh, you know,
debate and another time. But basically those pizzas are gonna
(10:40):
be like my orders, So people are gonna get here.
I'm gonna put it I'm gonna put a glass of
wine or a cocktail in their hand, and then they're
gonna they're gonna take a slice of pizza or two.
And that's gonna. That's that's gonna. That's gonna, like, give
everybody a pause for a second, because they're they're coming
over here. You know, I'm going. I'm going to Bobby House.
I'm not eating all day. I want to eat this meal.
(11:03):
And they're hungry. So when I get in here, I'm
gonna stuff some pizza in their face. They're gonna be happy,
so okay. And then and then I'm gonna do to
two pasta's, but again they're baked, okay, which is a
cool way to do pasta because you can do them
in a casserole. So I'm doing a rigatoni with vodka sauce.
(11:23):
Your face, oh my god. And um, usually I do
this one with vodka sauce, which is basically a creamy
tomato sauce with vodka in it. Broccoli rob and then
you know Italian sausage. I'm not gonna put the sausage
in this because Christina's doesn't need meat. Um and fantina
(11:44):
cheese running through the pasta. Put that in the casserole dish,
and then on top I put fresh mozzarella and palm
and then bake it in the pizza oven so it
gets really crispy, crusty on top. And then the and
then the pasta is you know, surrounded by you know
that fun tina cheese and the sauce. It gets really
bubbly delicious, so good. But for the for the dinner party,
(12:06):
which great is you can set these in the castrole
dishes ready to go again, just put them in the oven.
You can even put them in the oven before you
guys get there, because it's gonna take a while. The
baked to pasta. The other the other pasta is gonna
be porcini mushrooms and cremini mushrooms, um with a caccio
pepe crust. So it's gonna have you know, peccorino and
(12:28):
black pepper on top with mozzarella. Can be delicious. And
then I'm doing I'm also doing eggplant palm. Oh my god. Okay,
So as you can see, there's no meat in this meal.
It's fish. There's some shellfish, um and and and basically vegetables.
So the eggplant what I do is I make. I
make thick slice, thick slices, almost like eggplant steaks, and
(12:51):
I roast them in the oven until they're soft, let
them cool, and then I dredge them flour egg panco
bread crumbs fried in a pan and so they're crispy.
Then on top, I put uh, kind of like I
showed you the other day with the chicken palm. I
put the tomato sauce on top, then fresh munz of
rella and some fresh herbs and bacon in the oven
(13:13):
toil nelton. Then you have egg plant parm and and
then for dessert, you know she wanted a coconut strawberry cake,
so basically I ordered their coconut cake. It's in my
refrigerator right now and it's huge. It's gonna feed twenty
people without even trying. Okay, but I'm gonna make a
strawberry sauce. Oh smart, So I'm just gonna put the
(13:33):
strawberry sauce next to the coconut cake. If you want
strawberry sauce on type of your coconut cake, be my guest,
and I'm gonna put I'm gonna buy some gelato from
from Italy and put the gelato out there. So you'll
have gelato, coconut cake, and strawberry sauce. Um. That's it.
So that's the menu, and you know there's but there's
(13:55):
a lot more things to think about. That's just I mean,
this is very exciting as a guest, but as I hosted,
like maybe the most intimidating list I've ever heard. I
also I also ordered stone crabs. What, yes, I know
that makes you happy. Oh my god. Wow. So I'm
gonna put those out before people get there. Okay, so
this is a little this is what I was going
(14:17):
to ask. What are you what are you putting out
as like a little appetizers sort of thing. What when
people first get there, Like the clams and shrimp aren't
part of that? Is that? Are they know? The clams
and the ship are not part of the pieces the
first thing that comes out, Then the clams come out,
then the shrimp come out, then the come out. Okay,
so what's what's out when people get here? Cheeses, olives,
(14:38):
you can put out like some cured meats if you want,
purshoot those salami so um, you know, and then you know,
have some sort of jams or quinns paste to go
with the cheeses. Make sure that you have really good
crackers and or you know, pieces of toast um and
you know it's Los Angeles. Will make sure the some
(15:00):
gluten free ones as well, you know, and then or
and you can put out like like make some whiteing hummus,
like dips are really good. So it's just a little
sprinkled higher into there, okay, and then food processor and
(15:25):
then you can add I think it's good to add
a little bit of water. Water, Yeah, let me have Uh,
You're gonna add a little bit of water kind of
it kind of like um, it thins it out a
little bit, but also makes it like a little fluffy.
And then olive oil. I like mine to be a
(15:45):
little bit of lemon. Oh, yeah, salt and pepper. You
always have really nice um settings, Like you always have
great like napkins and all that stuff. But like I'm
(16:05):
not in a place where I'm like about to buy
like really nice napkins. Like it doesn't matter. You can
buy really good paper napkins that are very very pretty.
You know a lot of times I use those because
you know, if I have like thirty five people in
my house, I might have thirty five cloth napkins, you know,
so it's it doesn't matter right people are like especially
(16:26):
for like casual dinner pisces. And also nine percent of
the time I'm serving family style, I'm not plaiting everybody's right.
If there's six people here, i might plait it. But
if if beyond that, it's not happening. And so you
have to make sure that you have platters and bowls
so that you can serve big portions of these dishes.
(16:49):
What now, what I'm doing is I'm doing a lot
of stuff right out of the oven, So it's gonna
be already in these earthenware dishes that can go in
the oven and go right to the table. That's a
really nice way to do it as well. But if
you look at my coverage, you're gonna find like big
decorative balls a lot of white ones as well, because
white is really good for food. Like you don't have
to you don't have to buy like if you go
(17:09):
to the store and you want to buy platters and
balls and stuff like that to serve food on, just
go white because the food is what's going to look
really pretty right once you start adding colors to the pottery,
it's really hard. Well, what happens is it's really hard
for the food in the pottery colors to match up.
I mean, it can happen, but it's it's harder. Yeah.
So because when I think about you serving like family
(17:32):
style versus like like portioned out, like, I feel like
because I'm one, I've never really hosted a dinner party before,
but two because I'm like a newer cook and less
experienced obviously, like I worry about timing, about like making
sure things are cooked on top, like so that I'm
not like wait, like I'm not waiting an hour to
(17:53):
serve like one thing over another, Like any tips for that? Yeah.
So again, you have to make lists and you have
to really plan this out. If you come to my
house and I haven't dinner party, there's probably gonna be
a list literally scotch taped to my cupboards and I
and I and I have I have a menu that's
one list where it's just the titles of the dishes.
(18:15):
Then I have an ingredient list to make sure that
I've gotten everything I need from the store. I can
promise you there's not been one single time, not one
where I've gone to the store for like a significant
dinner or lunch party and come back with everything I've needed.
It doesn't happen. Somebody ultimately calls me, like on their
way over, do you need anything? Yes, I need I
(18:37):
need three lines. You know there's and so like, don't fret,
but make as many lists as you can and go
over it to make sure that you're well prepped, because
if you just try to do this in your head,
you're gonna be screwed and cook within yourself. I just
mentioned what twelve dishes. I mean, I'm gonna do this, okay,
(18:58):
but this is what I do for a living. I mean,
I go into iron chef mode because I have to.
By the way, I'm nervous too. I want everybody to
have a good time. Like the food. I don't want
people coming over to my house and be like I
went to Bobby Flay's house food was just or whatever,
like who needs that? I want I want people to
think that you know that the food is good, so
(19:34):
so for me. So like, if I I'm thinking about
hosting my first dinner party right and I have twenty
people's that's that's an undertake it. I know it's so
scary but how many dishes would you recommend in that case? Like,
just just to be simple, let's pick a theme. Okay,
I feel like pasta is easy to make, so let's
(19:55):
do it talent fine, So basically, what you what I
think you need? You're not making you're not baking pizzas. Okay,
So that's like now, so you're gonna you're gonna make
You're gonna do a salad. You're gonna do a pasta dish.
And then, like I would say for you, you could
either do like a fish or a chicken dish. Okay,
(20:17):
what both of those make me nervous? I have a
really good idea for you. You can buy especially think
about this for like, let's do fish. I'm not good
at making fish. You're gonna be great at it. You're
gonna be great at it. Okay, here's what you do.
(20:37):
This is a really simple recipe for you. And this
is the kind of flavorge you're like. You buy a
whole side of salmon. Okay, so one big filet of salmon,
and you just ask the fish manger to make sure
all the bones are out of it, and you you
you you're gonna roast the salmon. In your oven slowly,
and you're gonna make a dressing, literally a vinaigarette out
(20:59):
of lemon juice, olive oil, capers, and some fresh herbs. Okay,
you're gonna you're gonna put salt and pepper and some
olive oil in the fish. You're gonna put the fish
in the oven until it's cooked through. And you and
if you cook salmon nice and slowly, which is a
good thing for you to do, because do you keep
it in you just put it on a sheet pan,
(21:21):
put it in your oven at like three like three degrees,
very low oven. Because what's what's really great about salmon
sylphie is that if you cook it slowly, the fat
melts slowly and it basically cooks in its own fat.
It's incredibly tender, like there's nothing like it. And then
when you're when it comes out of the oven, you
(21:43):
take that vinaigrette, that caper and lemon vinaigrette I just
tell you about, and you just you just spoon it
right on top of the fish when it's hot, and
you serve it and then people can just like take
pieces of it. I've done this in front of you.
I've done versions of this where I saw where I
where I serve like a whole side of a fish.
You don't even cut it because people just take a
(22:05):
big spoon and they take pieces of it and put
it on their plates. Then you should make a salad.
Do you want to make a caesar salad? Perfect? You
can make a call caesar black cow um. You can
use like little gems, which is which is like baby
or maine. That's a really good lettuce. If you want
to put a look a little ridiculou in there will
be very pretty. And then you make it. You make
(22:27):
it like a classic caesar dressing. It's like a creamy
and chovy lemon garlic key dressing. Some croutons on top.
You can use pia chips if you want to instead
of making crutons. Mix it up. Salves done, and then
what's your what kind of past do you want to make?
Make your penny halivodka? Seriously that's your go to and
honestly that's plenty. And then and then you know, go
(22:49):
to like go to a market and get some olives,
some cheeses, some like a good jam. Just put that
out like you're not cooking any of that. You just
assembly just make it look pretty on a platter. Get
some crackers, like people will be oppressed. Yeah, okay, love um,
don't ruin the flay name in the kitchen, god right,
(23:10):
I know it's like such a nightmare. Oh that looks
pretty good. And of course you can do this with
(23:31):
chickpeas as well. I just like the wiping idea, and
it's always good to have. This is a good dish
to have around, like in refrigerator when people come over,
like the last second as well, what's so funny? Like
no one does that anymore. I feel like I feel
like it was like so plastic to like just have
something ready, like like maybe when you were younger, but
(23:55):
like no one just like shows up anymore. You don't know,
I mean I show up at your that's different to
show up my house. So basically, so basically what you
want to do here is like, so, so you have
some of the hummus and I make like a little
bit of a well there, put a little olive oil
in there, nice and then look a little bit of
(24:17):
human on top, little cayn. Yeah, and then you know
you can just surn this like you know, with some
peeda chips. Cool and like this is like, you know,
if you're having a dinner party, this is like one
of the things that you can you can you can
put after that people get there, you can just give
(24:38):
them a drink or a glass of wine. Just give
this to kind of get going. You can put some
olives out and stuff like that. I think that you
don't have to be cooking while they're there, and this
way you can get back in the kitchen and finish
your your cooking. Nice. Okay, this is really good t spicy, No, alright,
I like that? Um okay. But also and like, what
(25:06):
should people drink? Like? I feel like making like a
big cocktail batchers kind of a big undertaking. Now it's
not that's to me. Well, first of all, you should
have other than just being like, let's just drink wine. Well,
you can do that, but if you want to get
like a little fancy and make it feel special, you
can make one house cocktail and you make it in
(25:26):
did I give you one of the punch bowls? Now, okay,
I have to give that to you for your next birthday.
You always say that, Well, you can either put it
in a punch bowl or a picture. Yeah, but like
a house cocktail, like that's so let me, let me
help you help you. What is everybody drinking these days
in Italian restaurants. Yeah, they're drinking sprints. So you should
(25:51):
make a sprits. Here's how you do it. You want
to make april campari. So basically it's yeah, it's april
and prosecco in club soda. That's it. Yeah, but how
much of each to make a big batch of it?
I mean, you just look it up. It's like it's
like you just measure it. You just you just get
you look like like, for instance, if it's like, let's
(26:14):
just say it's like two ounces to one ounce to
one ounce, so it's to one one. So basically, you
get a measuring cup out and you go two cups
of this to one cup of this to one cup
of that, until you think you have enough got it,
and then you let and don't put the prosecco in there.
Put the prosecco at the end, next to next to it,
(26:37):
and let people top off the sprints so it stays effervescent.
And then slice a bunch of oranges, put those into
the thing, have some sliced oranges next to it, and
then yeah, I mean, listen your friends, like most of
your friends, have good decorum, everybody, everything's gonna look great. Yeah, yeah, yeah, okay.
And then dessert. I mean, you know, on Thanksgiving I
(27:00):
tell people to bring dessert, but I think for dinner
party you should. You should take care of it. What why?
I mean, if you're not cooking to service, should I
make dessert? I'm let's saying you should make it. I'm
saying you should take care of it. You want do
you want to make something? No? Okay, so then go
to like, um, just go to someplace and buy like
a food tart or something, a food tart or a cake.
(27:23):
Get some like gelato because you're serving Italian food. That's it.
Get some biscodi. People are gonna love it. Okay, I
mean you don't mind. Am I going to get invited
to this party? Maybe I'm not cooking. I'm not. I'm
not coming to do a test around before invite. Okay
for this many people though, Like, how do you feel
about decorations at a dinner party? I mean I don't.
(27:45):
I'm not into decorations. I want my table to look
nice and I like I like fresh cut flowers. I
think that that's pretty Yeah yeah, and also candles. How
do you feel about um unscented candles? Yeah, candles, okay?
Um tablecloths? You don't ever use tablecloths? I used sometimes
I used um table like runners. No, runners are nice too,
(28:08):
but um, what do you call it? Place mats? Mats? Yeah?
I use place mats. And then you stack the plates
next to the food. You put the food out all
in the same place, and let people take what they
want and leave what they don't want. I'm sure people
ask all the time, like when you're having a dinner
party and people like, how can I help? Like what
are like easy things that you can be like, oh,
go do this? Um? You mean when they get when
(28:32):
they get here, and you just say, help me, help
me put this food out, Like like I'm taking the
pasta down, can you help me like put it in
the bowl and put it out there and that kind
of stuff, or can you make sure that, um, there's
all the napkins are out there. But you should the
table should be set before everybody gets there. You have
to do a few hours of prep before people get Yeah,
you really do, oh, absolutely, because otherwise then you're never
(28:53):
gonna be able to socialize. You're gonna be panicked. Oh
my god, over and a good playlist. Yeah, I'm not.
I'm not going to comment on that. I'm gonna let
you do that. Okay, what's the playlist? I literally have.
There's a great Spotify playlist called Dinner with Friends and
it is my absolute go too. It's so good. What
(29:15):
is it? What is it? It's like it's Spotify, Yeah,
on Spotify. Um, I have actually seven million notes on
this piece of paper right now. This is good. This
is very helpful. It is okay, yeah, very helpful. Um,
all right, Well, am I going to get an invite
to this? Yeah? I think, well, I think maybe the
second one. I'm gonna let my friends to have the
(29:37):
burnt Boster first. I'm coming over, but after the cookie
has done. Always Hungry is created by Bobby Flay and
Sophie Flay. Our executive producer is Christopher Hacids. Always Hungry
is produced, edited and mixed by Jonathan hosts Dressler. Always
Hungry is engineered by Sophie Flay. For more podcast from
My Heart Radio, visit the I Heart Radio app, Apple podcast,
(30:01):
or wherever you listen to your favorite shows.
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