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