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Speaker 1: From the Mercedes Benz Interview lounge.

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Speaker 2: Oh look at that. It's always exciting when Bobby Flay

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Speaker 2: rolls in.

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Speaker 1: Look at that. You rolled in, You rolled up, and

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Speaker 1: you rolled up and rolled in. How do I put

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Speaker 1: the volume on this sting? Oh you're hearing go I

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Speaker 1: gave you this. I gave you this great intro.

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Speaker 2: You're like, oh, they're they're pushing buttons there it is, okay,

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Speaker 2: do you have to redo my intro?

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Speaker 1: It was a great intro. You know again, do it again,

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Speaker 1: ladies and gentlemen.

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Speaker 2: Look, look, it just rolled in. Always exciting when Bobby

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Speaker 2: Flay's here. I'm standing ovation Now it sounds like a lie.

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Speaker 2: Now it's the first one was great.

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Speaker 3: You know I'm not here enough. And I say that

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Speaker 3: every time. And honestly, when you guys were down in Tribeca,

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Speaker 3: I used to come on all the time.

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Speaker 4: We were close to you. That's why.

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Speaker 3: Yes, But also I don't know, I feel like you

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Speaker 3: guys got more regimented in your scheduling.

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Speaker 1: I could just stop by. Now, this is a load

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Speaker 1: of crap.

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Speaker 4: You could just stop by.

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Speaker 1: Nate doesn't book me.

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Speaker 5: He wrote it in his book, it is unreliable and

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Speaker 5: a flat back up the truck here, and there's somebody

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Speaker 5: in this this room had a little thing called a

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Speaker 5: birthday and we were desperately trying to get his favorite

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Speaker 5: person in here.

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Speaker 2: Well, look, he can't come every day, but.

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Speaker 4: He canceled on us last minute. It was not good.

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Speaker 1: I know, Okay, it happened. It happened here. It goes,

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Speaker 1: by the way. If anyone's going to pick on him,

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Speaker 1: it's me. That's my job.

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Speaker 4: Stop now.

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Speaker 2: I love that you're here, and I love if you

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Speaker 2: can come here more, that'd be great. But I know

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Speaker 2: you're busy, especially with this beautiful book. Look at this

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Speaker 2: beautiful It's a big ass book. Man, This this Bobby Flake,

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Speaker 2: big ass book.

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Speaker 1: May I see it? Yes? Man, I touch it? Sure? Here,

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Speaker 1: I'm scared. Did you give him his book yet? No

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Speaker 1: one of them? You have to put on gloves. I

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Speaker 1: feel like, why don't you guys have the books? I

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Speaker 1: have my book, Elvis. Why is very heavy? Why is

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Speaker 1: no one ready? I don't know?

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Speaker 2: This is beautiful, Bobby, You've had, you have a lot

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Speaker 2: of books, not like this.

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Speaker 1: This is from eighteen. This is my eighteenth book. This

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Speaker 1: is different.

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Speaker 2: This this land's different recipes.

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Speaker 1: I just put a different cover on them. Look at

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Speaker 1: the photography. The photography is outrageous. I mean does that

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Speaker 1: take to make this book?

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Speaker 3: No, to take the pictures, it probably took us about

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Speaker 3: two and a half weeks.

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Speaker 1: Uh, every single moment of every single day. It was.

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Speaker 3: It was amazing. The stunt photographer is a guy named

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Speaker 3: Johnny Miller, who's just just you know John Miller. Johnny

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Speaker 3: Miller never met him.

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Speaker 2: Okay, it's beautiful, thank you. It's a fancy book. Now

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Speaker 2: it's a coffee table book. Okay, but let's be very

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Speaker 2: very clear here. These recipes are legit. I want people

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Speaker 2: to use the recipes as well. There's got to be

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Speaker 2: a way that can go online to get the recipes

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Speaker 2: so they don't have to get the book called messy.

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Speaker 1: And absolutely not go to Amazon and buy the book.

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Speaker 4: How much is the book book?

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Speaker 1: That's not what I'm saying.

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Speaker 2: It's nothing play play what Everyone needs to have the book,

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Speaker 2: but not to have in a kitchen because they get

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Speaker 2: an old, nasty no.

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Speaker 3: But I want this is the book that I want

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Speaker 3: everybody to be able to see somewhere from their from

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Speaker 3: their couch, could be on their coffee table, could be

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Speaker 3: on their shelf could be on their kitchen island. This

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Speaker 3: is a this is a it's a collector's item.

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Speaker 4: Wait, it's chapter one, Bobby fla chevlis. I mean chapter

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Speaker 4: two is on the way.

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Speaker 2: I haven't decided. Now, okay, here's what I heard. Here's

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Speaker 2: what you'll be so busy on our show, you won't

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Speaker 2: have time to write chapter two.

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Speaker 3: I mean, there is going to be a chapter two,

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Speaker 3: but it's probably going to be more about my travels overseas.

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Speaker 2: I want to hear more about that too, And now

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Speaker 2: we're gonna get to that in a minute. Hey, I

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Speaker 2: heard there's essays and things in here.

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Speaker 1: There are essays. I write every single word of it.

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Speaker 1: I don't see anything. There's lots of what do you mean?

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Speaker 1: Or I don't see any essays.

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Speaker 3: In every chapter there's an essay that starts a chapter,

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Speaker 3: and basically the essays are they they are.

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Speaker 1: I wrote the essays based.

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Speaker 3: On the food and like the memories and where the

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Speaker 3: and what restaurants they they were cooked in, and how

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Speaker 3: I came up with them. And you know, there's lots

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Speaker 3: of lots of backstory. It's not a memoir. I don't

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Speaker 3: want people to think it's a memoir, but there's definitely stories.

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Speaker 1: When's that coming out? Never picture, go right ahead.

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Speaker 3: Actually I wrote in Scaries book, now you can cook

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Speaker 3: your own Bobby Flay steak because he would always go

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Speaker 3: to my restaurant Atlantic City, and there's a couple of

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Speaker 3: dishes from Bobby Flay Steak in there. And you know

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Speaker 3: the only difference is this one you have to pay

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Speaker 3: for wow, because you have to go to the store.

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Speaker 3: And by the meat, I mean, he doesn't like that.

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Speaker 1: Okay.

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Speaker 2: I've been told that you you since you are on

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Speaker 2: book tour mode and you got to go over to

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Speaker 2: see Rosanna Scotto good day. We got we got to

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Speaker 2: stick to our time and get you out of here

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Speaker 2: New York. So therefore we get we have to talk.

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Speaker 2: We have to get into this.

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Speaker 4: We should we talk about the America's Favorite Celebrity Chef's

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Speaker 4: poll that came that was complete.

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Speaker 1: B it is don't I don't get it, but go ahead, Okay.

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Speaker 4: So it's s w n S Digital come they did

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Speaker 4: all They said that they talked to two thousand people

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Speaker 4: and they wanted to know who their favorite chef was.

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Speaker 4: And you came in third. Rachel Ray came in second,

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Speaker 4: and Gordon Ramsey came in at number one.

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Speaker 3: I mean, Gordon Ramsey's very very popular and Rachel is

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Speaker 3: very very popular, so I'll take third.

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Speaker 1: Yeah.

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Speaker 4: Then came Martha Stewart before Martha, I know, and before

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Speaker 4: Emerald Lagasi.

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Speaker 2: Okay, let's let's break it down. Okay, not a lot

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Speaker 2: of good chefs on that list except for Bobby Fleack.

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Speaker 2: Thank you, no offense. I mean you have TV personalities

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Speaker 2: on that list.

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Speaker 3: I mean, Gordon's a chef, he's got great restaurants and overseas.

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Speaker 2: Okay, all right, well okay, wow, also what you're the chef?

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Speaker 1: Thank you. We're friends though, Elvis. Anyway, what else you

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Speaker 1: want to talk about? Hey, I don't think I don't

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Speaker 1: know where this came from.

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Speaker 2: I just thought this. But just because you have someone

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Speaker 2: to dinner doesn't mean it's a date. Did you listen

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Speaker 2: to Christy Cavalaris?

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Speaker 1: I'm sorry, pardon me. Did you listen to Kristin Cavalary's podcast?

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Speaker 2: Don't even know who that is. I'm just I'm just

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Speaker 2: saying for a fat just because, let.

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Speaker 1: Me ask you a question. Wait, did you guys? Wait?

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Speaker 1: Come on, let me ask you here. Wait, let me

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Speaker 1: ask you. Come out let me ask you a question.

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Speaker 2: If let's say I'm in ll in l A. And

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Speaker 2: you you say, Hey, I'm in LA for a night,

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Speaker 2: let's go out and have dinner. I don't think that's

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Speaker 2: a date.

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Speaker 3: Well, this is the debate that I was having with

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Speaker 3: her about this because I was going to Nashville for

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Speaker 3: a single day. Who is this for talking about Kristin Cavalari.

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Speaker 3: She's an old friend of mine. So I said, can you?

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Speaker 3: I said, I said, to the words I used exactly were,

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Speaker 3: I'm coming to Nashville for one night. Can I take

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Speaker 3: you to dinner? And want her time in? Danielle time in?

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Speaker 1: So what was her response? Though? Hold on?

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Speaker 3: Her response was, I'm already dating somebody. And I was like, what,

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Speaker 3: I just want to take I want to go.

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Speaker 1: To dinner with you? What are you talking about? Crap?

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Speaker 4: But I think maybe you phrased can I take it?

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Speaker 4: The word didn't Can I take you? Maybe? If hey,

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Speaker 4: you want to meet me for dinner like an old

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Speaker 4: friend type of thing like that, maybe that would have

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Speaker 4: been better. I thought, you're asking I'm like, oh, Bobby

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Speaker 4: Flay wants to date me?

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Speaker 3: Here It's truth the one that was asking her out

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Speaker 3: now just no, no, no, no, I just it's just I

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Speaker 3: don't know.

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Speaker 1: I didn't think about it.

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Speaker 2: Do you have to say every time, hey, maybe go

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Speaker 2: out as friends for dinner tonight?

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Speaker 1: I mean that's awkward.

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Speaker 4: How about you say you pay exactly?

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Speaker 2: Why not bring your credit cryed Christy all right, well no,

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Speaker 2: I don't know why that came up in my head.

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Speaker 2: Well it came up because it's like all over the

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Speaker 2: like you know, People Magazine wrote three stories about the

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Speaker 2: the podcast already, but I don't I don't read people,

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Speaker 2: so I don't know. Hey the way People Magazine, Hey,

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Speaker 2: can we talk about this book. We're here to celebrate

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Speaker 2: his new book, Bobby Flay. Celebrate it Bobby Flay. Chapter one,

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Speaker 2: beautiful photography. Put it on the coffee table. Don't have

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Speaker 2: a coffee table? Williams Sonoma Home has them. They can

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Speaker 2: buy your coffee table. It's got it's big. Now you

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Speaker 2: are actually going to be at a Williams Sonoma today

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Speaker 2: night tonight?

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Speaker 1: Which one Columbus Circle? I was? I had dinner there

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Speaker 1: last night? Where at twin Tails? What's that? Oh? The

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Speaker 1: new the new restaurant. You haven't been. No, it's at

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Speaker 1: the new restaurant. Everyone's talking about. You go to every

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Speaker 1: new opening.

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Speaker 2: You go to the opening of an envelope, to the

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Speaker 2: opening of her opening of a wound quality quality restaurants.

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Speaker 2: They have a brand new it's called Twin Tail hits unbelievable.

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Speaker 2: It's on the same floor as as as Baby.

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Speaker 1: I'll stop by, although I'm going to the Yankee game tonight.

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Speaker 4: Oh oh, my husband and center going to.

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Speaker 1: Oh yeah, wait wait tell me. I said, hey, how

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Speaker 1: can you how can you do?

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Speaker 2: You? Williams sonma at Columbus Circle and the Yankee game

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Speaker 2: at then the both.

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Speaker 3: Nights both because I'm gonna go. I'm gonna do the

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Speaker 3: signing at six o'clock. What is it six o'clock, right,

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Speaker 3: I'm gonna do this signing at six o'clock. I'm gonna

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Speaker 3: sign books, hopefully somebody will show up, and then I'm

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Speaker 3: gonna get on the train and go to Yankee Stadium.

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Speaker 1: Trade. We're all gonna get on the train with Bobby

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Speaker 1: Flash four trained. Baby. Do you wear disguise?

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Speaker 4: Are you just what raw dog?

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Speaker 1: That train? Do you wear a disguise? Disguise? I don't know,

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Speaker 1: I would don't, so I guess he raw Dog's that train.

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Speaker 1: I'm on the subway, like almost every day I'm in

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Speaker 1: New York City. Nobody bothers you.

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Speaker 4: No, I mean sometimes I feel like New York is

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Speaker 4: pretty light. People are really chill when they see a

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Speaker 4: celebrity on the on the street. I don't know why.

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Speaker 2: Yeah, they never recognize us because we're not celebrity. I

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Speaker 2: love the subway. It's the best way to get around

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Speaker 2: New York easily. So I got to take you out

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Speaker 2: on a dinner date. Not a date, but you take

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Speaker 2: me out. I'm gonna take you out. I'm gonna take

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Speaker 2: you to I want to take you to this restaurant

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Speaker 2: called I just gave you the name of it. Ama, No,

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Speaker 2: that one too, Okay, that's next. Twin tails, a twin tit.

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Speaker 1: What kind of food is it?

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Speaker 2: It's Asian. It's great, and this is the first foray

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Speaker 2: into Asian this group. Does it have a view? Yes,

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Speaker 2: it looks right at the at the at the allbelisk order.

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Speaker 2: That thing is in the middle of the circle.

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Speaker 1: Oh okay, but it's not on the top of the

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Speaker 1: building or anything like that.

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Speaker 2: It's like four floors up. Hey, yeah, there's a restaurant

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Speaker 2: in Jersey. We have to take you too, called Ama.

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Speaker 1: Yeah.

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Speaker 2: Way till you take you love Italy, you will feel

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Speaker 2: like you're in Italy and the chef's in Italy.

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Speaker 1: Yeah.

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Speaker 2: And he says he's not a chef, he's a cook.

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Speaker 2: He's a chef. These are his mother's recipes. I appreciate that. No,

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Speaker 2: you're gonna love this guy. Okay, my god, we've got dates.

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Speaker 2: It doesn't mean it's romantic, Bobby so does his friends. Yes,

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Speaker 2: I know, you'll try to put your arm around me.

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Speaker 1: We're dating. We're dainly hey, okay.

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Speaker 2: So putting this book together, the photography, the recipes, everything,

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Speaker 2: the essays, it's making a book is not an easy task.

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Speaker 1: No, it takes a very long time. It takes a

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Speaker 1: lot of focus, you know you.

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Speaker 3: I mean for me when I'm writing books like this,

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Speaker 3: you know, I go in and out of like working

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Speaker 3: on it.

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Speaker 1: You know, I can't. I can't work on it on

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Speaker 1: it every day.

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Speaker 3: I just have to have that that creative moment where

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Speaker 3: I start, you know, writing and putting the recipes down

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Speaker 3: and stuff like that.

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Speaker 1: It's just it's a process.

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Speaker 4: I have a question, how many books did you say

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Speaker 4: you have?

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Speaker 1: Eighteen?

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Speaker 5: So?

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Speaker 4: Now, so you have so many books? So what makes

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Speaker 4: you say, you know, when I have another one in me?

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Speaker 3: Only if I do it all depends on what's going

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Speaker 3: on in my life in terms of my career and

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Speaker 3: stuff and what I'm interested in. And so, like you said, oh,

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Speaker 3: chapter one, I mean, obviously it's sort of the book

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Speaker 3: is kind of ironic. It's chapter one, but it's one

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Speaker 3: hundred recipes. It's one hundred of my most important recipes

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Speaker 3: over the thousands that I've that I have in my career.

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Speaker 3: And so I've been wanting to write this book for

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Speaker 3: decades and so now was the right time for me

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Speaker 3: to do it.

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Speaker 1: Wow.

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Speaker 2: See that's that's kind of telling about you and where

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Speaker 2: you are, where you feel you are in your career

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Speaker 2: in life. If it comes to a point where you

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Speaker 2: have to do this type of book, where are you

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Speaker 2: in your career?

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Speaker 3: Well, that's the whole point of the of the of

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Speaker 3: the title, which is this is a this is a

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Speaker 3: pinnacle moment of my career. Let me let me bring

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Speaker 3: you up to date. But that I'm just getting started.

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Speaker 1: I love that.

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Speaker 2: Yeah, when you're coming up to my soybean farm, what

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Speaker 2: do you do with the soybeans? Yeah, you make soybeans.

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Speaker 2: You do all sorts of things with soybeans. Please tell us.

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Speaker 2: Will you sell them to other people that make stuff

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Speaker 2: soy beaneries? No? I mean, okay, I have a point,

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Speaker 2: like I'm at a point in my career where I'm

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Speaker 2: thinking about.

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Speaker 1: Well, okay, okay, you live, you're born here, you're dying here.

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Speaker 2: I've had this much time now, but I will tell

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Speaker 2: you I'm gonna have a soybean farm.

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Speaker 3: One of the things that I've always loved about you, Elvis,

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Speaker 3: and we've known each other for a long time now,

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Speaker 3: is that you are always looking to enjoy.

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Speaker 1: Your life outside of that microphone. I'm lazy. No, You're

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Speaker 1: not lazy.

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Speaker 3: You are You're actually proactive in making sure that you

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Speaker 3: enjoy the hard work that you've put in.

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Speaker 1: Seriously, I'm not kidding that.

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Speaker 3: And it's one of the things I've always appreciated about you.

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Speaker 3: You know, whether it's out you know, West in Santa

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Speaker 3: Fe or whatever whatever, like, you go to the places

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Speaker 3: that you want to be happy, and it's really it's

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Speaker 3: actually very inspiring. But are you doing this? I'm starting

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Speaker 3: to you work a lot, Bobby. I do work a lot,

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Speaker 3: and I don't mind working. I'm not listen, I am

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Speaker 3: not a workaholic. I love working. I have a great

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Speaker 3: work ethic, and I love what I do because I'm

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Speaker 3: lucky that I get to cook for a living in

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Speaker 3: many different ways. But I also like my time off.

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Speaker 3: Trust me, I'm okay with it. I'm okay not working.

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Speaker 3: But what I'm usually doing when I'm not working is

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Speaker 3: something in the food world. Eating, cooking, eating somebody else's food,

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Speaker 3: whatever it is, discovering, it's, you know, using food as

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Speaker 3: a tool to go and enjoy your life is really

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Speaker 3: is a really nice thing to have.

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Speaker 1: I see you're spending more and more time in Italy.

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Speaker 2: Correct, I have a place in London. Actually, well that's

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Speaker 2: not Italy, so I don't know where that came.

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Speaker 1: To go.

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Speaker 4: Look at the apartment. Oh yeah, that's right, so you

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Speaker 4: got it.

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Speaker 1: Don't say it like that. Danielle uses my apartment in

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Speaker 1: London all the time.

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Speaker 4: I love London, so of my favorite places anytime.

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Speaker 1: Honestly, the food in London, should I say it? Yeah?

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Speaker 1: The food in London is better than Paris right now? Okay,

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Speaker 1: but wait a second, that's okay. I'll take that. I'll

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Speaker 1: take it, and you and I will I will no

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Speaker 1: question about it.

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Speaker 4: But you have to know where to go. You cannot

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Speaker 4: get caught in a tourist trap. You have to have

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Speaker 4: somebody who knows.

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Speaker 3: That the food in London right now is so energetic,

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Speaker 3: Like the chefs in London are cooking their butts off

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Speaker 3: and they are doing it in the best way, very

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Speaker 3: very creative. The ethnicity of all these different quises is

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Speaker 3: so amazingly delicious and they're having a good time. Like

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Speaker 3: when you walk into a restaurant in London, it has energy, baby,

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Speaker 3: and it's good.

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Speaker 2: This is what I love about a London center for

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Speaker 2: food or a New York center where you have its

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Speaker 2: influx from all different ethnicities. But when you go to

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Speaker 2: Italy you know exactly what it is. It's it's from

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Speaker 2: that region of this tradition. You just go back from Bologna.

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Speaker 2: You're saying, oh my god, the food there is amazing.

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Speaker 2: It's so good.

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Speaker 3: It's such a classy city and the food is just

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Speaker 3: off the charts. It's like everybody's in like sitting in

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Speaker 3: these restaurants out you know, on the sidewalk and they're

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Speaker 3: eating you know, all the charkout like well, you know,

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Speaker 3: the the mortadella and all the all those beautiful like

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Speaker 3: high end you know, cold cuts, so to speak, and

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Speaker 3: cheeses and drinking beautiful wine and you know lasagna boligners

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Speaker 3: with the green noodles. Actually, I took my team to

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Speaker 3: Rome and and Bologna. We took a cooking class. Have

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Speaker 3: you seen you know who Evan Funky is. Have you

360
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Speaker 3: watched the I've heard about he's you know, so he's

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Speaker 3: a chef and alle Light has a has a bunch

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Speaker 3: of restaurants and he's like.

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Speaker 1: A pasta expert.

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Speaker 3: He makes every piece or noodle of pasta completely by hand.

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Speaker 3: There's no machine zero. They roll it out by hand

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Speaker 3: and they cut it by hand.

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Speaker 4: Wow.

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Speaker 1: And we went to the school there in Bologna for

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Speaker 1: a day. It was great.

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Speaker 4: I have a question. Yes, you you talk about eating

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Speaker 4: in all these different places, if you had to pick

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Speaker 4: one place that that's where you're going to stay and

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Speaker 4: you can eat from now on and you can't go

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Speaker 4: anywhere else.

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Speaker 1: Is there a place a Moufi coast? I cannot disagree

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Speaker 1: with you.

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Speaker 3: It's there's a restaurant there called Lascolio that you've you've been, well,

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Speaker 3: I haven't been with you, but I've been yeah, I

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Speaker 3: mean it's it's my favorite place in the world. Wow, Okay,

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Speaker 3: I mean it's on the it's on the tyranny.

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Speaker 1: See it's right off. I mean it's just and the

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Speaker 1: food is just and the people.

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Speaker 3: That own it are like my family, and like we

384
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Speaker 3: never want to get up from the table at lunch.

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Speaker 3: And it goes beyond the four al zucchini pasta and

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Speaker 3: like all this beautiful fish and shellfish that comes right

387
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Speaker 3: out of the sea. There handmade pasta by the by Tomaso,

388
00:16:02,320 --> 00:16:03,600
Speaker 3: who's the brother, who's the chef.

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Speaker 1: It's like it's spectacular.

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00:16:05,480 --> 00:16:07,520
Speaker 2: You see eating in London versus eating it is two

391
00:16:07,560 --> 00:16:10,400
Speaker 2: different things. Of course, it's it's an experience, but it's different.

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Speaker 3: But here's my goal. My go is, like if I

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Speaker 3: can be in London, i can go anywhere in Europe quickly.

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Speaker 1: Okay, then you're allowed to keep the apartment. Okay, thank you.

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Speaker 4: Outside of food, what are you doing for fun? When

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Speaker 4: you say you're starting to explore all this other stuff.

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Speaker 1: That's a great question. Obviously not dating. But I'm bumped. Wow, wow,

398
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Speaker 1: I'm single. Okay, you're trying to put that out here.

399
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Speaker 1: I don't have to put it out it's out there.

400
00:16:38,000 --> 00:16:40,040
Speaker 1: I'm texting in a lot of people.

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Speaker 2: Okay, Nate, you're not going to become a whore on

402
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Speaker 2: my chef.

403
00:16:44,040 --> 00:16:46,920
Speaker 1: Not going to happen. You're not going to hor people

404
00:16:46,960 --> 00:16:48,760
Speaker 1: want to go out with you, Bobby. Yeah, okay, like

405
00:16:48,840 --> 00:16:52,920
Speaker 1: who Nate, Nate? Yeah, you know.

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Speaker 2: Okay, So the question was what do you if it's

407
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Speaker 2: if you're not outdating, what are you doing home?

408
00:16:58,840 --> 00:17:01,880
Speaker 1: Cooking bacon, egg and cheese sandwiches for myself?

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Speaker 4: Okay? If you're gonna go on a date, where are

410
00:17:04,240 --> 00:17:06,440
Speaker 4: you taking somebody? Uh?

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00:17:06,480 --> 00:17:07,720
Speaker 1: Well, it depends what city we're in.

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Speaker 4: Is it gonna be a dinner or is there something

413
00:17:09,560 --> 00:17:09,800
Speaker 4: else that.

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00:17:09,800 --> 00:17:13,160
Speaker 3: You I like lunch, especially if like for a first date.

415
00:17:13,280 --> 00:17:14,280
Speaker 3: That's so European of you.

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00:17:14,320 --> 00:17:16,600
Speaker 1: By the way, well, I like long lunches that have

417
00:17:16,720 --> 00:17:17,600
Speaker 1: like a little.

418
00:17:19,160 --> 00:17:23,840
Speaker 3: Wine around the table, a little enter met and I

419
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Speaker 3: like the day drinking long lunch situation.

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Speaker 1: It's really fun.

421
00:17:26,960 --> 00:17:28,400
Speaker 2: And then you can go for a walk if things

422
00:17:28,440 --> 00:17:30,760
Speaker 2: work out, you know, it's nice. By the way, As

423
00:17:30,800 --> 00:17:34,439
Speaker 2: we said, Gandhi, Bobby will be at the Williams Sonoma

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Speaker 2: Uh tonight at six o'clock at the they are giving

425
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Speaker 2: away a blind date with Bobby and no one shows up.

426
00:17:46,240 --> 00:17:47,639
Speaker 2: Now buy the book and one of the books has

427
00:17:47,640 --> 00:17:52,479
Speaker 2: their certificate. Yes, the golden ticket. I've got a magic

428
00:17:52,520 --> 00:17:54,800
Speaker 2: tick exactly. It's the tinfoil ticket.

429
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Speaker 1: It's that watch. Scary watch came in.

430
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Speaker 2: Hey, do you and you want me to take him

431
00:18:01,000 --> 00:18:03,240
Speaker 2: to the Yankee game? Just as from going.

432
00:18:04,280 --> 00:18:07,160
Speaker 1: They want you to go as a day. We want

433
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Speaker 1: me to take that.

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00:18:07,800 --> 00:18:10,800
Speaker 2: Yes, okay, let's let's look, you know, looking at your book,

435
00:18:11,200 --> 00:18:13,320
Speaker 2: the new book, by the way, it's Bobby Flay, Chapter one,

436
00:18:13,520 --> 00:18:16,920
Speaker 2: gorgeous book. If you don't have it, it's sad for you,

437
00:18:17,040 --> 00:18:19,639
Speaker 2: sad for you. Got to get it. But it just

438
00:18:19,720 --> 00:18:22,040
Speaker 2: kind of takes me to where you are in your

439
00:18:22,080 --> 00:18:24,720
Speaker 2: life and where you are. Look look at this. I

440
00:18:24,760 --> 00:18:26,440
Speaker 2: know you did an interview the other day. You're talking

441
00:18:26,440 --> 00:18:29,840
Speaker 2: about someone who actually funded your culinary school.

442
00:18:29,960 --> 00:18:30,560
Speaker 1: Oh, Joe Allen.

443
00:18:30,640 --> 00:18:33,560
Speaker 2: Yeah, Joe Allen from Joe Allen's right, And because of

444
00:18:33,600 --> 00:18:36,159
Speaker 2: that and from that moment on, look at where you

445
00:18:36,160 --> 00:18:37,919
Speaker 2: are now, Look at look at where you aimed and

446
00:18:38,080 --> 00:18:38,640
Speaker 2: your shot.

447
00:18:38,520 --> 00:18:40,680
Speaker 3: And I was seventeen years old, I dropped out of

448
00:18:40,720 --> 00:18:42,640
Speaker 3: high school and I went to work at Joe Allen's

449
00:18:42,680 --> 00:18:46,040
Speaker 3: in New York and long story short, I decided to

450
00:18:46,040 --> 00:18:48,600
Speaker 3: go to culinary school after working there for about a

451
00:18:48,640 --> 00:18:50,960
Speaker 3: year and a half, and then he gave me my

452
00:18:51,040 --> 00:18:52,160
Speaker 3: tuition on the first day.

453
00:18:52,200 --> 00:18:56,760
Speaker 2: Okay, let's just like Benchmarket Joe Allen tuition and then

454
00:18:56,840 --> 00:18:57,600
Speaker 2: culinary school.

455
00:18:57,640 --> 00:18:59,360
Speaker 1: And then I.

456
00:18:59,320 --> 00:19:02,040
Speaker 3: Worked in a Russian called Brighton Grill. But then then

457
00:19:02,080 --> 00:19:03,800
Speaker 3: I went to work for Johnathan Waxton. He was the

458
00:19:03,840 --> 00:19:07,919
Speaker 3: first person to teach me what good food was. Restaurants, Yes, Judd's,

459
00:19:08,000 --> 00:19:10,800
Speaker 3: Hulo's all three of his restaurants. And then and then

460
00:19:10,840 --> 00:19:14,240
Speaker 3: I was at Miracle Grill. Okay, keep going Field. And

461
00:19:14,240 --> 00:19:16,080
Speaker 3: then I opened Masa Grill when I was twenty five.

462
00:19:16,119 --> 00:19:18,199
Speaker 3: Remember that place, I do remember. It was open for

463
00:19:18,240 --> 00:19:20,000
Speaker 3: like twenty six years. I ate up serves one day

464
00:19:20,000 --> 00:19:23,240
Speaker 3: and the air conditioning dripped in my place. Remember we didn't.

465
00:19:23,040 --> 00:19:24,719
Speaker 1: Charge you for that. God he take it easy, It's

466
00:19:24,760 --> 00:19:27,360
Speaker 1: all right. I came going okay, Mesa Grill and then

467
00:19:27,760 --> 00:19:29,040
Speaker 1: it explodes.

468
00:19:28,560 --> 00:19:31,560
Speaker 3: And then Bolo and then Bar American, and then we

469
00:19:31,640 --> 00:19:36,200
Speaker 3: opened in Mason Wville, in Las Vegas, Bobby flay Steak,

470
00:19:36,240 --> 00:19:39,600
Speaker 3: and in Atlantic City so I could feed Scary every weekend.

471
00:19:40,119 --> 00:19:42,480
Speaker 3: And then you Miss Gatto in there and then Gatto

472
00:19:42,600 --> 00:19:44,440
Speaker 3: No Gatto was it. It was was one of the

473
00:19:44,480 --> 00:19:47,400
Speaker 3: last ones. Because you know that was open for only

474
00:19:47,440 --> 00:19:50,320
Speaker 3: eight years. That was the shortest run restaurant. Great restords

475
00:19:50,320 --> 00:19:50,960
Speaker 3: of the pandemic.

476
00:19:51,000 --> 00:19:53,879
Speaker 4: We just shut it, and you also shuttle the burger

477
00:19:53,960 --> 00:19:54,760
Speaker 4: palaces were.

478
00:19:54,640 --> 00:19:57,720
Speaker 1: Reopening to them. We're reopening Bobby's Burgers now in lots

479
00:19:57,760 --> 00:19:58,119
Speaker 1: of places.

480
00:19:58,119 --> 00:19:59,639
Speaker 2: But keep us in mind. I know you gotta go

481
00:19:59,680 --> 00:20:01,840
Speaker 2: in a secon, but keep this in mind. I want

482
00:20:01,880 --> 00:20:03,680
Speaker 2: to leave they We've got to keep you on time.

483
00:20:03,920 --> 00:20:05,040
Speaker 1: We got to keep you on time. You're going to

484
00:20:05,040 --> 00:20:06,520
Speaker 1: see roseannam I that's your girls.

485
00:20:07,520 --> 00:20:10,000
Speaker 2: But then, but all the while, you're on the Food

486
00:20:10,000 --> 00:20:12,560
Speaker 2: Network and you have these shows that you were spinning.

487
00:20:12,600 --> 00:20:16,320
Speaker 2: That's true and so and now here you are here.

488
00:20:16,359 --> 00:20:18,280
Speaker 2: I am what are the Elvis Duran show? So what

489
00:20:18,280 --> 00:20:20,639
Speaker 2: are you doing today? What is If someone said what

490
00:20:20,760 --> 00:20:23,199
Speaker 2: is your career today, Bobby Flay, you would say, I

491
00:20:23,240 --> 00:20:23,840
Speaker 2: am a.

492
00:20:24,000 --> 00:20:26,760
Speaker 3: I am a chef first and foremost, I'm a cook

493
00:20:26,800 --> 00:20:31,560
Speaker 3: at heart. I care about my restaurants. My two restaurants

494
00:20:31,560 --> 00:20:33,960
Speaker 3: in Las Vegas, I have BRASERI b and Mouthfee.

495
00:20:35,359 --> 00:20:36,760
Speaker 1: Should I open another restaurant in New York?

496
00:20:36,840 --> 00:20:41,719
Speaker 2: Yes, really sure paying the ass, but do it scary

497
00:20:41,800 --> 00:20:42,159
Speaker 2: needs it?

498
00:20:42,320 --> 00:20:45,040
Speaker 1: Yeah, you haven't needed since I closed the last restaurant.

499
00:20:45,040 --> 00:20:52,359
Speaker 2: Oh no, look at him, he has down.

500
00:20:52,200 --> 00:20:59,680
Speaker 1: Goes freezer out. Look. You know you have you have many, many,

501
00:20:59,800 --> 00:21:01,800
Speaker 1: many adventures to come. Can I tell you something?

502
00:21:01,920 --> 00:21:04,800
Speaker 3: So many people wherever we go, everybody always says to me,

503
00:21:04,840 --> 00:21:05,959
Speaker 3: I always hear you on Elvis.

504
00:21:05,960 --> 00:21:06,160
Speaker 1: Now.

505
00:21:06,880 --> 00:21:10,280
Speaker 3: I appreciate that because obviously you have a huge listener base.

506
00:21:10,680 --> 00:21:12,440
Speaker 3: But I haven't been on as much as I really

507
00:21:12,520 --> 00:21:15,119
Speaker 3: want to be. We're always here, it's been a while.

508
00:21:15,640 --> 00:21:18,920
Speaker 3: You have, Nate, Nate, Nate, look me in the eye.

509
00:21:19,040 --> 00:21:22,080
Speaker 1: Nate, what you can come back?

510
00:21:22,160 --> 00:21:25,040
Speaker 5: Oh god, another stuff off?

511
00:21:26,040 --> 00:21:29,840
Speaker 1: I don't know what. Everybody's shaking their head anymore.

512
00:21:30,800 --> 00:21:32,879
Speaker 3: First of all, Danielle would always get one of her

513
00:21:32,960 --> 00:21:33,879
Speaker 3: chef friends to make the.

514
00:21:33,880 --> 00:21:37,399
Speaker 4: Foe shout out Glenn fromkarme and then you.

515
00:21:37,440 --> 00:21:41,800
Speaker 2: Make fun of Andrew's mother's stuffing. She cries with her

516
00:21:41,880 --> 00:21:45,439
Speaker 2: bowling league and it's you come here time. Just give

517
00:21:45,520 --> 00:21:47,439
Speaker 2: us warning because I'm not here every morning. I'm sometimes

518
00:21:48,160 --> 00:21:53,679
Speaker 2: I like it when you're here, you are, I'll make

519
00:21:53,720 --> 00:21:55,680
Speaker 2: plans to be here. I come in when I'm here

520
00:21:55,680 --> 00:21:57,760
Speaker 2: today because you were here, I would not be here today.

521
00:21:58,680 --> 00:21:59,640
Speaker 4: He came because you're coming.

522
00:22:00,640 --> 00:22:06,879
Speaker 1: How do I get a gold microphone with him? First?

523
00:22:07,359 --> 00:22:09,679
Speaker 1: You don't have to do that? Cool? Hold on? Who

524
00:22:09,760 --> 00:22:13,160
Speaker 1: is this right here? Yes? Daniel Dillo? How are you?

525
00:22:15,160 --> 00:22:18,280
Speaker 1: How you doing it? What's going on? It's from Long Island?

526
00:22:18,320 --> 00:22:19,240
Speaker 1: Can you tell how you doing?

527
00:22:19,320 --> 00:22:24,240
Speaker 2: Danielle Hey, listen, I gotta tell you I'm obsessed with Bobby.

528
00:22:24,720 --> 00:22:26,840
Speaker 4: I want to go out on a date with him.

529
00:22:26,960 --> 00:22:32,480
Speaker 1: Is he available? Absolutely? I couldn't be more mal. He

530
00:22:32,600 --> 00:22:33,200
Speaker 1: is ready to go.

531
00:22:34,960 --> 00:22:37,240
Speaker 2: He's got his whole bag in the trunk of the car,

532
00:22:37,359 --> 00:22:40,640
Speaker 2: ready to stay over tonight. All right, Daniel delllo, you're

533
00:22:40,760 --> 00:22:42,679
Speaker 2: your first up to bat as they say?

534
00:22:42,720 --> 00:22:47,240
Speaker 1: Cool? Oh, I love it all right? I know he'll

535
00:22:47,280 --> 00:22:50,359
Speaker 1: swing is bat your away? Thank you, Daniel. I'll be

536
00:22:50,400 --> 00:22:53,800
Speaker 1: doing the walk of shaming Long Island. We love you there,

537
00:22:53,840 --> 00:22:55,280
Speaker 1: you're Daniel Delello. Everyone.

538
00:22:56,400 --> 00:23:00,600
Speaker 2: Hey, look, okay, headlines We love Bobby Flay, want you

539
00:23:01,119 --> 00:23:03,439
Speaker 2: as like this is the gift the Bobby Flay Chapter

540
00:23:03,520 --> 00:23:03,920
Speaker 2: one book.

541
00:23:03,960 --> 00:23:04,480
Speaker 1: It's out.

542
00:23:04,960 --> 00:23:06,760
Speaker 2: You're gonna see him talking about it next. You'll be

543
00:23:06,800 --> 00:23:08,480
Speaker 2: a good day of New York on at Fox five.

544
00:23:08,520 --> 00:23:11,480
Speaker 2: Don't turn them on, keep us on. We need the ratings. Yes,

545
00:23:12,720 --> 00:23:15,400
Speaker 2: but this book is it's different, It does land different

546
00:23:15,400 --> 00:23:16,480
Speaker 2: than anything else you've ever done.

547
00:23:16,560 --> 00:23:18,080
Speaker 1: Very much. So that was my goal.

548
00:23:18,280 --> 00:23:22,040
Speaker 2: And obviously it took some some fire, some fire in

549
00:23:22,119 --> 00:23:24,320
Speaker 2: the in the heart to make this come out. Now

550
00:23:24,440 --> 00:23:26,280
Speaker 2: it did, thank you. So that's why everyone should have

551
00:23:26,280 --> 00:23:29,239
Speaker 2: a copy. I appreciate that, and we love you. If

552
00:23:29,280 --> 00:23:31,320
Speaker 2: you get twenty you're twenty seconds over.

553
00:23:31,480 --> 00:23:33,720
Speaker 1: Oh man, I have to go. You don't have to go.

554
00:23:33,720 --> 00:23:35,880
Speaker 1: You can stay all day. What's our schedule? It's them,

555
00:23:36,440 --> 00:23:37,239
Speaker 1: you gotta have to go.

556
00:23:37,400 --> 00:23:38,080
Speaker 5: I'm so sad.

557
00:23:38,119 --> 00:23:40,160
Speaker 1: He's not going to watch you play family feud. He's

558
00:23:40,200 --> 00:23:40,600
Speaker 1: so bad.

559
00:23:40,600 --> 00:23:43,840
Speaker 2: As you want, we'll do it next time. Here's the

560
00:23:43,840 --> 00:23:45,040
Speaker 2: thing that Fox five. You don't have to get there

561
00:23:45,040 --> 00:23:46,919
Speaker 2: early anymore because they can't afford makeup.

562
00:23:48,720 --> 00:23:50,680
Speaker 1: You already have it on you already. You know he's

563
00:23:50,680 --> 00:23:51,520
Speaker 1: ready for the casket.

564
00:23:51,560 --> 00:23:55,440
Speaker 4: Look, you actually thought his makeup look pretty.

565
00:23:56,280 --> 00:23:59,000
Speaker 1: It's like God did a good job.

566
00:23:59,119 --> 00:24:01,600
Speaker 4: I'm kidding, we really tell he has it on, like

567
00:24:01,680 --> 00:24:02,959
Speaker 4: you know, like a lot of people come.

568
00:24:03,160 --> 00:24:05,000
Speaker 2: You're on in the nine o'clock hour, which is the

569
00:24:05,000 --> 00:24:06,680
Speaker 2: fun hour. Right, so you're good, but you need to

570
00:24:06,680 --> 00:24:08,240
Speaker 2: get over there so they don't get nervous, All right,

571
00:24:08,760 --> 00:24:12,040
Speaker 2: with God, we're leaving, you don't you could actually make

572
00:24:12,080 --> 00:24:14,560
Speaker 2: it in ten minutes. But okay, but I don't want

573
00:24:14,560 --> 00:24:16,320
Speaker 2: anyone to get nervous. No, because we want you to

574
00:24:16,320 --> 00:24:18,119
Speaker 2: come back. You know, we love you, I know, thank you.

575
00:24:18,160 --> 00:24:21,600
Speaker 2: So I honestly this is the best. It's all downhill

576
00:24:21,600 --> 00:24:24,360
Speaker 2: from here. Oh no, I'm gonna text Rosanna and tell

577
00:24:24,359 --> 00:24:26,400
Speaker 2: her that you really have nothing else to give.

578
00:24:26,640 --> 00:24:28,560
Speaker 3: I mean, I really, I mean, can't she just hold

579
00:24:28,560 --> 00:24:30,840
Speaker 3: the book up and say, go buy it and I

580
00:24:30,840 --> 00:24:31,679
Speaker 3: don't have to show up.

581
00:24:32,359 --> 00:24:34,040
Speaker 2: He's gonna go over there to Good Day New York

582
00:24:34,040 --> 00:24:38,480
Speaker 2: and he's gonna smack talk guys, stupid Rosanna.

583
00:24:38,600 --> 00:24:41,080
Speaker 3: Rosanna has been like you know, I've been part of

584
00:24:41,080 --> 00:24:43,480
Speaker 3: her family forever. Me too, I mean literally, I mean

585
00:24:43,480 --> 00:24:44,120
Speaker 3: it's amazing.

586
00:24:44,240 --> 00:24:46,360
Speaker 1: We all were all family. We've call all of our

587
00:24:46,359 --> 00:24:47,080
Speaker 1: sisters with me.

588
00:24:47,160 --> 00:24:48,760
Speaker 2: How long has she been on that show now Good

589
00:24:48,840 --> 00:24:51,080
Speaker 2: Day New York, Yeah, one thousand years? Yeah, I don't know,

590
00:24:51,240 --> 00:24:52,760
Speaker 2: but she's been around. She's been a reporter in New

591
00:24:52,800 --> 00:24:54,160
Speaker 2: York City since the nineteen eighties.

592
00:24:54,200 --> 00:24:58,919
Speaker 1: It's amazing. Look at that hairstyle, look at them anyway.

593
00:24:58,960 --> 00:25:01,639
Speaker 2: We love you, Bobby. It's Bobby Flay Chapter one. Oh

594
00:25:01,640 --> 00:25:04,080
Speaker 2: by the way, Williams Sonoma at Columbus Circle six o'clock

595
00:25:04,080 --> 00:25:06,480
Speaker 2: tonight for a short time and he's got to run

596
00:25:06,480 --> 00:25:07,960
Speaker 2: to catch a train and go to the Yankee game

597
00:25:08,720 --> 00:25:09,600
Speaker 2: day because.

598
00:25:09,359 --> 00:25:11,840
Speaker 1: He's way till he got this. They got Bobby Flay.

599
00:25:11,840 --> 00:25:15,920
Speaker 3: Everyone want to see what we actually look like, look

600
00:25:16,040 --> 00:25:17,120
Speaker 3: like a fairy.

601
00:25:16,920 --> 00:25:19,600
Speaker 4: Princess that resides over the pits of Hell.

602
00:25:19,880 --> 00:25:23,400
Speaker 2: Follow us on Instagram at Elvis Duran Show how many

603
00:25:23,440 --> 00:25:24,119
Speaker 2: collies tell me?

604
00:25:24,240 --> 00:25:25,800
Speaker 1: Elvis Duran in the Morning Show