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Bobby Flay Talks New Book ‘Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes’
Oct 4, 2021
Bobby Flay on Sway In The Morning.
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Bobby Flay Talks New Book ‘Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes’
Sway’s Universe
https://www.youtube.com/UCuS96jkLKpTaGB_OWnwZV_A
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0:00
one of my favorite trips that i took
0:01
without you is i went to rome by myself
0:04
actually i took nacho nacho and i went
0:06
to rome together which is really kind of
0:07
funny lads on tour we were on tour
0:10
and i went there for one specific reason
0:14
which was just to kind of live like a
0:16
local and every day i ran along the
0:19
tiber river go back take a shower and
0:22
then i it was a seven minute walk to the
0:24
school la sculla de leonardo de capra
0:27
de gabriel
0:31
[Laughter]
0:35
[Applause]
0:37
[Laughter]
0:41
and
0:42
and i went to class every day for like i
0:44
don't know four or five hours which is
0:46
crazy and i still can't speak any of the
0:49
language
0:50
bobby and sophie flay heather man i i
0:53
think heather
0:55
i know i'm throwing this on you but but
0:57
i know you're a big you know supporter
0:59
of this man and and have been for quite
1:01
some time can you do the introduction
1:03
just the way you know them okay well
1:06
here's what's crazy about this i have
1:09
the utmost absolute respect for this man
1:12
and i'll tell you why long story short i
1:15
will never forget it was about 11 12
1:18
years ago i was laying in bed i was
1:20
watching television the food network and
1:22
the episode of beat bobby flay was on
1:24
and i watched the television i'm like
1:26
who's this black woman um going up
1:28
against bobby flay
1:30
and
1:30
they broke it all down this woman named
1:32
melbourne from harlem and blah blah blah
1:34
blah blah and they did a chicken and
1:36
waffle competition and i was like wow
1:39
there's a woman named melba in harlem um
1:42
i need to go find this place and work in
1:44
this place a year later um as a birthday
1:47
gift my best friend suzette gives me a
1:49
gift for mixology school to go get my
1:52
mixology license and i ended up because
1:56
of this episode
1:58
hunting down this woman named melba
2:00
and the bartender at melbous in harlem
2:04
all because of this episode that i saw a
2:07
bobby flay beat bobby flay
2:09
and it was amazing i worked there for
2:12
almost two years and i waited and waited
2:14
for the day for him to return back into
2:16
melbourne's restaurant
2:18
in harlem 114th and frederick douglas
2:21
boulevard it never happened while i was
2:23
there but lo and behold we fast forward
2:26
11 years later and he is here to sway
2:28
the morning show welcome to one and only
2:31
the reason why i ended up in melbourne's
2:33
behind the bar slinging sangria and
2:36
making hennessy drinks to what it only
2:38
bobby flay
2:42
oh man that's the most amazing
2:44
introduction i've ever gotten by a lot
2:47
bobby one of one that was cool actually
2:51
i will i will tell you first of all i
2:53
love melba so much and she's done so
2:55
much for the city over the last
2:57
year and a half you know as we've been
2:58
in this crisis for you know the
3:00
restaurant business etc when you see her
3:02
you see her you know um you see her on
3:05
tv constantly you know talking to the
3:07
politicians and getting people to pay
3:08
attention
3:09
and uh i actually did go to melbourne's
3:12
last year so i i'm sorry i missed your
3:14
stint
3:15
um but uh yeah melbourne i've been
3:18
friends for a long time she still does
3:19
beat bobby flay you know when we shoot
3:21
it uh she's always coming on as a judge
3:23
and you know she's the loveliest person
3:25
i'm glad that uh you had a really good
3:27
experience working there yes i did thank
3:29
you bobby thank you that's awesome shout
3:31
out to melbuzz come on man we got bobby
3:33
flay on the air
3:36
888-742-3345 this new book beat bobby
3:39
flay is out october the 5th available
3:42
for pre-order right now
3:44
bobby just sway man how you doing
3:46
welcome to the show i'm good i'm so
3:48
happy to be on this show i'm i'm a huge
3:50
fan of yours
3:51
um i'm always listening to my car you
3:54
know when when i'm going you know going
3:56
down the highway it's uh it's really a
3:58
pleasure to talk to you oh man come on
4:00
man pleasure is ours bro i love what you
4:02
do
4:03
um it's so fun i love hearing your i
4:06
have a daughter bobby my daughter is 23
4:09
now
4:10
and we got a chance to work early in the
4:12
quarantine together we've done other
4:14
things where she just kind of attended
4:15
things i did but we actually did a
4:18
kind of like of a instagram live segment
4:21
we used to call bear room bars where
4:23
when everybody was locked in doors they
4:25
they could hit our instagram live and if
4:27
they want to just do some verses or
4:29
perform they would do it my daughter or
4:31
not it was one of the most gratifying
4:33
feelings i ever had it allowed me to
4:36
kind of step back and just follow her
4:38
lead and put her in the spotlight and i
4:39
know you guys do the always hungry
4:41
podcast you always doing it with your
4:43
daughter
4:44
and so uh and not even that comment she
4:47
made you've been in hollywood too long
4:49
you know
4:52
actually
4:53
you know it's really funny because so my
4:55
daughter so my daughter is 25 so you
4:57
know we're they're in the same age range
4:59
and my daughter went to school out in
5:01
california and then she stayed there and
5:03
she's she's working as a she's you know
5:05
she's a broadcast journalist on abc out
5:07
in l.a so wow i so when the quarantine
5:10
hit i was lucky enough to be out in los
5:12
angeles and so i just stayed there
5:14
because i was like well i have one kid
5:17
um
5:17
here she is you know everybody
5:19
everything's locked down and so i'm just
5:21
gonna hang out in los angeles so i was
5:22
hanging out in l.a and and like like
5:24
what you said was it gave me an amazing
5:27
opportunity to spend even more time with
5:29
her and it's one of those things where
5:31
like you know you know everybody was
5:32
cooking at home eating at home and it
5:34
gave you a really good chance if you
5:36
were lucky enough to have you know some
5:38
or all of your family around it got
5:40
everybody back to the table like in the
5:42
old school days where you actually sat
5:44
around the table and had conversations
5:46
and
5:47
it was it was really i mean um
5:50
you know like obviously a lot of bad
5:51
things about this pandemic but
5:54
in you know in the silver lining
5:55
department that was definitely one of
5:56
them for us i mean we got to spend so
5:58
much time and we got to talk about you
6:01
know all the things that were going on
6:02
in the world you know around our table
6:04
which to me is the most important place
6:06
to do it did you feel like you got to
6:08
know your daughter better during that
6:10
time yeah absolutely absolutely and vice
6:12
versa you know it's just um
6:14
you know it's like one of those things
6:15
especially like like when you're
6:17
listen she i live i live in new york
6:19
mostly she lives in l.a most of the time
6:21
and we cross over somewhat but when you
6:24
when you're when you when you're um
6:26
when you're locked in and you can't go
6:28
and you have to look each other in the
6:29
face you get to you get to really
6:31
discover a lot about each other in the
6:33
in the very best way and yourself right
6:36
oh yeah
6:37
yeah you learned
6:39
and i was quick obviously i was uh
6:41
cooking my ass off because every every
6:43
every hour or so she'd be like what's
6:44
next so
6:46
i
6:48
just uh just get it going yeah but so
6:50
yeah thanks thanks i really appreciate
6:52
you guys having me on i'm really proud
6:53
of this book you know we've done like uh
6:56
i've done over 500 episodes of be bobby
6:58
flay got to have you on you got to you
7:00
got to come and hang out with us
7:02
you'll have the head can heather heather
7:04
you about to do beat bobby flay no i
7:06
can't oh
7:07
well
7:08
what what
7:10
bobby said you love that first of all
7:13
bobby flay the reason why he's so g is
7:15
because he's like mad humble when he's
7:18
talking and like a hangout dude i've
7:20
seen you walking around sirius xm like a
7:23
regular person i was way too afraid to
7:26
like walk up to you and say anything and
7:28
knowing that you've been super humble
7:30
because what happens is that you you let
7:32
your guard down because he's so cool and
7:34
then you get in the kitchen and you get
7:36
your ass kicked
7:37
i'm not trying to do that i don't i know
7:40
how these magicians work this way that's
7:42
not even about to i'll come hang out
7:45
i'll you know i'll do all that i'll be a
7:47
judge but ben get in that kitchen i'll
7:49
just i'm just coming to learn man no no
7:52
you can just come on and judge this way
7:53
you don't have anything you have to
7:57
hey bobby lose going to follow up on
7:58
that bobby heather b could be a judge on
8:00
beating bobby flay y'all heard it first
8:02
amazing
8:03
tracy
8:04
i actually i actually had a question for
8:07
bobby though too because sonny and i
8:09
talk a lot um uh and and we just kick it
8:12
we know we've known each other for a
8:14
long time since her radio days actually
8:16
um but she she says that you're a
8:19
hip-hop head because i called i was like
8:21
yo bobby was here and i was scared to
8:24
say something he was doing like a test
8:26
run and she was like yo
8:27
he's a hip-hop head are you kidding me
8:29
like why you ain't saying nothing to him
8:31
that's crazy so who are you listening to
8:34
right now bobby like honestly i'm like
8:36
i'm very old school like i listen to you
8:38
know tupac and you know and and um
8:42
and and snoop and you know like i i i
8:45
like nikki
8:46
um so you know oh you know i'm an old
8:49
school guy okay all right okay okay i
8:52
see like street you like you know more
8:54
street
8:56
snoop
8:57
you like that street rap huh
9:00
bobby plays it i like nikki you know he
9:03
he liked them in scenes that's gonna
9:04
chop your neck off
9:12
i'm curious this is tracy i'm so glad
9:13
that you're um a part of this show right
9:15
now bobby um for those who
9:18
either want to become professional chefs
9:20
or even you know just at home cooks how
9:23
important is it
9:25
for
9:26
those folks to understand wine pairings
9:29
as well
9:30
when it comes to their food well it's a
9:32
great question um i can tell you one one
9:35
thing um it makes it a lot more fun
9:37
that's for sure
9:39
look the thing about wine is that
9:42
there's so much to know about wine that
9:44
no one could ever know everything and
9:45
that's the really kind of nice thing
9:47
about wine which is that all you have to
9:49
know is what you like and the only way
9:51
to do that is to start drinking a bunch
9:54
and so
9:55
you know and and that's that's when i've
9:57
taken i've taken wine classes like when
9:59
i was young i took a bunch of wine
10:00
classes to kind of learn like the basics
10:02
of like you know the the different grape
10:04
varietals like you know like in like so
10:06
in white wine you know like this
10:08
chardonnay the sauvignon blanc um those
10:10
are probably the two biggest you know
10:12
grape varietals and then on the red side
10:14
you know it's like cabernet sauvignon
10:16
and merlot
10:18
pinot noir and like basically if you
10:20
understand the basics of those five
10:23
varietals you'll understand what you're
10:25
looking for and then then you can mix it
10:27
up like
10:28
you know the classic the classic ideas
10:30
that you eat like when you're eating
10:31
fish that you eat white wine but that
10:33
doesn't necessarily have to be true if
10:35
you like red wine and you want it and
10:37
you want to drink red wine with fish you
10:39
can eat you know you can drink something
10:40
like a little bit lighter like pinot
10:42
noir and vice versa so but no but wine
10:45
isn't like for me wine is an important
10:47
part of you know of having a nice meal
10:49
like whenever i'm making dinner at home
10:51
i'm always going to pour a glass of wine
10:52
and and share it you know with my with
10:55
my crew because that's that's i just
10:57
think it kind of goes hand in
10:58
hand bobby flay is here uh we're talking
11:02
about his new book i keep saying it
11:04
because i want you all to pre-order be
11:05
bobby flay
11:07
but what's in the book that we're going
11:09
to learn
11:10
that because all of us watch your shows
11:12
and we follow you and what what's in the
11:14
book that we're going to learn that we
11:15
haven't that we don't know i mean i i do
11:18
little things like you know my my job on
11:20
be bobby flay is to be able to
11:22
cook the dishes of the like the
11:24
signature dishes of the chef that
11:26
challenges me and so
11:27
you know
11:28
i i come up with little things that are
11:31
are key so if somebody
11:32
comes up and says you know i'm gonna i'm
11:35
gonna um
11:36
i'm gonna do a dish and then like let's
11:38
say it involves rice or paella or
11:40
something like that like the thing that
11:42
i like to do is i bring texture to the
11:44
food so my rice might
11:46
might be like you know perfectly cooked
11:48
and well seasoned but i might actually
11:50
take the rice after i cooked it put in a
11:53
cast iron pan and get a little crusty on
11:55
the bottom so you have the crispy crusty
11:57
rice and the fluffy rice at the same
11:59
time that's the kind of stuff that gets
12:01
the judges um
12:03
that gets the judge's attention and they
12:06
just they're looking for those
12:07
contrastive textures let's put it this
12:09
way we want to eat things that are
12:10
crispy and crunchy always and so if you
12:13
can add any of those little details to
12:15
that makes it makes a big difference
12:17
hmm when you say this and you're telling
12:19
me these tactics we hear a lot where you
12:21
hear a lot of people when they talk
12:22
about food you'll hear that they say
12:24
that the ingredients we use in today's
12:26
food are different than what we ate
12:28
growing up right you always say that all
12:30
the time do you feel like there's any
12:31
truth to that there is truth to that and
12:33
like when you think about like when you
12:35
think about like a vegetable like
12:37
brussels sprouts right like when i was a
12:39
kid my mother would like boil the
12:41
brussels sprouts to death and they were
12:42
awful and like you didn't want to eat
12:44
you know and now
12:46
we take brussels sprouts and like like
12:48
we take something that was like
12:50
you know
12:51
what not really well thought of and then
12:52
you know we treat them differently we
12:54
roast them we mix them with like you
12:56
know toasted walnuts and pomegranates
12:58
and yeah like all kinds of flavors to
13:01
the game and then that changes how you
13:03
look in an ingredient but yeah that
13:05
there's always you know i i would say
13:07
the the ingredient um
13:09
the ingredient list has evolved as time
13:11
has gone on listen when i was a kid
13:14
like people didn't care about food in
13:15
this country as much you know now
13:17
obviously that's changed a lot and it's
13:19
good for everybody
13:21
bobby flay is here we got the lines are
13:22
lit up you mind taking some callers
13:25
all right let's go to san antonio
13:26
jasmine is on the line first grand
13:29
rising jazz how you doing
13:31
oh my god i'm talking to bobby flames
13:36
bobby you just don't know how
13:39
in my household you are we watch reruns
13:42
on the food network all the time me and
13:44
my son we make bets about if you're
13:47
going to win or lose or not
13:50
i love it when people bring fun dishes
13:52
and you sit there act like you don't
13:53
know how to cook it and then you end up
13:55
winning
13:59
we just love we just love you in our
14:00
household oh that's that's so nice i
14:02
love hearing that i mean you know listen
14:04
i i hear stories about like that all the
14:06
time
14:07
uh thanks for making that comment you
14:08
know i it's it's one of those things
14:10
that families can really do a lot of you
14:11
know it's like
14:13
listen when i started cooking you know
14:16
you know um
14:17
being a chef wasn't something that like
14:19
people really thought about doing for a
14:20
living you know like as i was saying
14:22
like food wasn't that important this
14:23
country but now like food has become so
14:25
important and like kids are really
14:27
interested in it i have like i have kids
14:29
like really young coming up to me all
14:31
the time like you know i'm a fan of your
14:33
show and like that's you know that's
14:34
completely changed over the last you
14:36
know 10 10 or 15 years and so i i love
14:38
hearing like that uh that i'm that i'm
14:41
infiltrating your household to get you
14:43
to compete with your family i love that
14:46
yeah good time i learned how to open
14:47
garlic because of you
14:51
by later we learned how to crack it open
14:53
because of you
14:54
oh yeah hey listen sway that's one of
14:56
the things like i always say that
14:58
everything good starts with onions and
14:59
garlic for sure yes yes
15:01
absolutely that's true hey jasmine
15:04
what's your son's name
15:06
his name is bryson
15:08
he listens to you guys
15:10
on the way to school and slaves my mom
15:12
is adele she calls every chance she gets
15:14
to foster hers place hey that's my girl
15:17
tell lay down quit bothering slaves
15:20
she's not a bother tell your mom i love
15:22
it and send her my love and tell bryson
15:25
too bobby flake bobby maybe you could
15:27
say hi to her son and then she can hear
15:29
it back on demand yes absolutely hey
15:31
bray bryson how's it going um i look
15:33
forward i want you to come to be bobby
15:35
flay maybe you uh you can be my
15:37
assistant on the show at one point i
15:39
love that wow amazing
15:41
awesome wow guys so much thank y'all
15:44
y'all have a great day you two your
15:46
citizens citizens this way in the
15:48
morning
15:49
okay hey we got uh rebecca in new york
15:51
on the line rebecca graham rises harry
15:54
backs
15:55
good morning
15:56
hey good morning
15:59
i'm just wondering how i could get on
16:01
bobby flay show and beat him
16:05
i make everything no no no you got to
16:08
come up with a signature dish this is
16:10
your moment oh
16:11
okay uh
16:13
i make a hell of a potato salad with
16:15
jerk chicken
16:16
oh i like that i love jerk chicken jerk
16:19
chicken is one of my favorite things
16:21
you just do okay here's a question for
16:23
you when you're making the jerk chicken
16:25
do you use a
16:26
um a dried spice rub on the chicken or
16:28
is it a wet wet spice rub
16:31
i use either or
16:33
okay okay she's not she's
16:46
a couple ingredients you can't give them
16:48
nothing rebecca no secrets
16:50
and you trying to get on his show lot
16:52
girl you better play the game he
16:54
interviewing you rebecca
16:56
hey you got you got to beat him right so
16:58
you can't tell everything
17:00
listen hey rebecca let me tell you
17:03
i like the fact that rebecca was like i
17:05
make potato salad with a side of jerk
17:07
chicken yeah
17:08
right
17:09
she makes jerk chicken with a side of
17:11
potato salad uh rebecca uh so how bobby
17:14
how do people get chosen to be on the
17:16
show
17:17
well i mean the production team you know
17:20
scours the country you know far and wide
17:23
uh most of the most of the people are
17:24
professional chefs
17:26
um because uh you know we want we want
17:29
we want we want the heavy competition
17:31
and it listen one of the reasons why i
17:33
created the show was for two reasons
17:34
number one to hang out with my friends
17:36
and the other was so i could cook but
17:37
also
17:38
you know i want to i wanted to create a
17:41
stage for people that might not have had
17:42
it otherwise
17:44
and it gives them an opportunity to come
17:45
in and show their wares and actually you
17:47
were talking about sunny anderson before
17:49
she is the best person on that show like
17:52
i have sunny anderson on
17:54
as many possible times as she's
17:56
available because she gets that place
17:58
going so strong and it's uh it's you
18:01
know her energy is amazing i love
18:02
working with her she's divine
18:05
sonny sonny's amazing an amazing person
18:07
beautiful person bobby when she leaped
18:10
out on faith to go pursue the culinary
18:13
realm you know she was a cemented you
18:15
know
18:17
valid
18:18
you know respected love and revered on
18:20
radio personality and i remember when
18:22
she made the pivot you know she jumped
18:24
out on faith and looked at her now so
18:26
that's that's indicative of who she is a
18:29
game changer sonny anderson we got chris
18:32
on the line from arizona chris you're
18:34
the last caller chris hey chris
18:38
chris you there
18:40
chris yes there you go chris tell us
18:42
your story what's up chris graham right
18:44
hey what's up uh good morning guys hey
18:46
hey tracy g heather p hey bobby what's
18:48
up baby hey um shoot um man i used to
18:51
watch bobby flay back on pbs it was a
18:54
show called grilling and chilling
18:56
oh that was food network that was so
18:58
long
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like you can't even remember what
18:59
station it was on that was like i was
19:01
like
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people here in arizona was on pbs but
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either way
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it's an inspiration to me i've been a
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chef nowadays 27 years wow um
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my place is called merkin vineyards
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um
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the owner of the place is mainly james
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keaton from tool
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and we get down we make pasta
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oh nice and uh
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gnocchi
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oh okay
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with uh prosciutto sage cream sauce oh
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nice
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to come on my show and challenge that
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gnocchi is hard to make come on let's
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get down okay
19:38
i like i'd like to get down the bus stop
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uh
19:40
a little angling okay for you
19:42
okay oh and you're looking okay he's
19:44
getting out all the stops this way i
19:46
like that you see what he's doing right
19:47
there bobby he's showing off this guy
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and and then wait i don't think y'all
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heard like you it's the your restaurant
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is called what
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uh merkin vineyards merchant vineyards
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osteria
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okay and who from tulle is it maynard is
20:02
it danny like who's the adam
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maynard
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that's his restaurant
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wow yes sir
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wow okay okay
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osteria
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they call me chef smithers
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and that's what we do and bobby inspired
20:25
[Laughter]
20:46
can maynard come on to show that episode
20:48
too
20:49
you sure hey you know you know
20:51
you know how that goes
20:55
all right hey
20:57
yup chef smithers congratulations on
20:59
your success brother 27 years in the
21:01
game man salute to you you're a citizen
21:02
[Applause]
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um
21:06
i want to ask you a question and it's
21:08
not it's to celebrate the man because he
21:10
he came on our show a numerous amount of
21:12
times and i even saw him outside of the
21:14
show what a what a wonderful person um
21:17
anthony bourdain
21:18
um
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was his legacy would he commit you know
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what he contributed
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you know to to code the culinary
21:26
industry and the way he shot his shows
21:28
um and the fact that you know a lot what
21:30
led to his untimely demise had to do
21:32
with stress and mental health and
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substance abuse within and we see that a
21:36
lot within the restaurant industry right
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i didn't know
21:41
that it was like that you know until we
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start hearing about anthony bourdain's
21:45
story can you speak to that a little bit
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bobby flay on what you've seen and
21:49
experience and what you hope to see done
21:52
i mean look the restaurant business
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has always been a very high stress
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business um it's a lot of hours
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um sometimes the you know the working
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environment can be tougher than than it
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should be
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um
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and uh you know i it's it
22:10
and also don't forget um
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it also
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uh
22:14
you know it's a place where you know
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people
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um you know like to partake in things
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like you know alcohol etc after work and
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you know one thing can lead to the other
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and sometimes it could just it could
22:25
just kind of get you i mean listen i
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have nothing but
22:29
uh praise for the restaurant business
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it's it's it's a it's a it's you know
22:33
obviously it's been good good for my
22:35
life i dropped out of high school when i
22:36
was in 10th grade and i started cooking
22:39
right away and i've been doing it ever
22:40
since
22:41
and so uh i i found it as a place a
22:43
respite for me
22:45
um you know for for anthony um you know
22:48
listen we all knew we all knew anthony
22:50
bourdain he was uh
22:52
he
22:52
he um worked in the restaurant business
22:54
he was sort of like a journeyman chef
22:56
kind of went from restaurant to
22:57
restaurant never made his name as a chef
22:59
so to speak
23:00
cooking but then when he started writing
23:03
i mean that's when the magic started
23:04
happening
23:05
and uh you know was so such a great
23:08
storyteller and then he was able to do
23:10
that on obviously on tv on cnn etc
23:14
and yeah that i mean it was it was a
23:16
really sad story but um you know
23:18
unfortunately his demons got got to him
23:21
yeah um you know just but but listen i i
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you know i don't i don't want to put a a
23:26
dark cloud on the restaurant business
23:27
it's an amazing business and it's and
23:29
it's done you know great things for lots
23:31
of people but it can be a very stressful
23:33
place to work
23:34
yeah i would i would imagine programs
23:37
can be you know implemented you know
23:40
with young chefs and you know just in
23:42
general even working in the industry
23:43
like even maybe restaurants or you know
23:46
can can start addressing these these
23:49
issues because i'm sure a lot of folks
23:50
are going through it as everyday issues
23:52
right listen you know listen you guys
23:54
know this uh mental health is a part of
23:56
every industry
23:57
um you know it's it could be a struggle
23:59
no matter what you're doing so you know
24:02
um
24:03
yeah it was just that was that was just
24:05
uh sort of shocking and unfortunate when
24:07
that news came down absolutely i
24:09
appreciate you sharing and talking with
24:10
us about it yeah man we love anthony
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bourdain he used to come up and have a
24:14
great time with us on the show as you
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will too bobby flake
24:18
please have me back this is so fun
24:20
absolutely man i got one favorite though
24:22
bobby play
24:24
and i don't ask a lot of favors brother
24:25
but you know no pressure but pressure
24:31
no pressure but pressure man just
24:33
you know i would love for you it
24:34
wouldn't mean a lot if you could go on
24:36
heather b's instagram um and check it
24:39
out and and if you could follow her and
24:41
maybe shoot her some
24:42
perhaps some some constructive feedback
24:45
what you like about it if it's something
24:47
you think hey heather you might want to
24:48
try this or
24:50
you know um if you could do that man it
24:52
would mean a lot man then i ain't got to
24:54
get a christmas birthday i don't have to
24:56
do none of that
24:58
wait you asking him a favor for you but
25:00
then you ain't got to get me a christmas
25:02
present
25:06
hey so her instagram is
25:09
uh the happy hour i got it oh okay good
25:13
whb all right yo man bobby
25:17
okay and listen i'm ordering the book
25:19
today
25:20
citizens you ought you ordered a book
25:22
today beat bobby flay
25:25
you can order it it's available
25:27
pre-order right now all the citizens
25:28
that are calling in support that book is
25:30
out october 5th but get it today bobby
25:33
flay absolute pleasure to have you on
25:34
the show today yes guys really
25:36
appreciate it yes all right take care
25:38
man see you soon we're reaching out all
25:41
right my man bobby flay
25:57
you
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