Chef Biography
Bobby Flay fell into cooking at the age of 17 when he took a job at Joe Allen’s. Eventually, he so impressed the management that Joe Allen paid his tuition at the prestigious French Culinary Institute where Flay was a member of the Institute’s first graduating class of 1984.It was restaurant owner Jonathan Waxman, who first introduced Flay to Southwestern cooking. Flay was instantly drawn to the foods of the southwest – black and white beans, chiles, avocadoes, and was determined to fully explore the possibilities of southwestern cuisine as an important and distinct culinary style.From 1988 to 1990, Flay explored his new culinary passion at the Miracle Grill where his colorful southwestern creations earned him something of a cult following.
On January 15, 1991, when Mesa Grill in New York City opened its doors, Flay’s reputation as a major New York chef was sealed – and GREAT CHEFS showed up in 1994 to record a couple of dishes for its GREAT CHEFS OF THE EAST and GREAT CHEFS – GREAT CITIES Series. If this sounds like a fairy tale for chefs, so be it – Flay’s magic ingredients are imagination, fun and a whole lot of fire.Bobby developed his signature style of American cookery, marrying the flavors of southwest with his love of grilling at Mesa Grill. Bobby presents dishes like New Mexican Spice Rubbed Pork Tenderloin with Bourbon-Ancho Chile Sauce, Sweet Potato Tamale, and Crushed Pecan Butter. In a nod to the West, he also includes a Chipotle Glazed Rib-Eye with Red and Green Chile Sauce.Today,
Bobby Flay brings his passion for bold and innovative southwestern fare straight to the heart of the region that inspired it at Mesa Grill, Caesars Place, Las Vegas. The desert outpost of the acclaimed New York City Mesa Grill opened to great success in 2004. Bobby has since opened Bar American in New York City and Bobby’s Burger Palace with locations throughout the U.S. There is also a Mesa Grill on Paradise Island in the Bahamas.
Recipes
Shrimp and Corn Tamales
Serving: 10 Print Shrimp and Corn Tamales By Great Chefs April 24, 2014 Tamales in real corn husks are cut open so their filling spreads onto the plates. Seared shrimp in garlic cream sauce with fresh corn kernels and cilantro are spooned over the filling, adding that “something extra.” Ingredients Garlic Clove – 6, roasted […]
Ancho-rubbed Game Hens with Sweet Potato Gratin and Cranberry-Apricot Relish
Serving: 4 Print Ancho-rubbed Game Hens with Sweet Potato Gratin and Cranberry-Apricot Relish By Great Chefs February 2, 2014 Ancho chilies give color as well as flavor to this dish. The combination of pan-frying and baking leaves the hens moist and tender, while the crust is crisp. Bobby Flay serves this dish with Cranberry-Apricot Relish […]
Grilled Swordfish Tostada
Serving: 6 Print Grilled Swordfish Tostada By Great Chefs February 2, 2014 Seared swordfish, avocado vinaigrette, and black bean-mango salsa take a tostada to a new height. Dilute the lemon with water and quickly dip the avocado slices after each cut to prevent browning. Ingredients Peanut Oil – 2 cups Corn tortillas – Six 4-inch […]
Restaurant Information
Phone : 212-265-9700
Address : 152 W 52nd St, New York, NY 10019