One Box Rice A Roni - Creamy Four Cheese
1 Large Onion (Yellow)
Mazola Oil (Corn or Vegatable)
1/2 Cup Half and Half
White Sharp Chedder Cheese
Penne Rigate
Knudsen Hampshire Sour Cream
Mortons Salt
Lawry's Garlic Salt
Cayenne Pepper
Ground Beef
Trappey's Louisiana Hot Sauce
Tabasco Chipolte Sauce
Tabasco
Now here we have Super Chef Bobby Flay, good guy and all around Bud. Bobby wins most often on Iron Chef but I don’t think that he beat Sakai from the Japanese show, I felt that the judges at the time were tasting a bit Provincially at the time not used to the French Wizardry of Master Chef Sakai… but It’s to late now to roll back time, still I did see that the dishes prepared by Sakai were a cut above Bobby’s ’styling’s’, as it were, I’m sure that Jeffrey Stiengartten would surely agree with me on this point. He himself was probably prepared for a Barbeque moment or two and the Great Iron Chef from the Original Iron Chef Show was as ‘Tip Top’ as ever. It would perhaps be wise for Bobby to admit as much someday, if not on his Death Bed than at least at a party somewhere in his near future.
It would do Bobby good and would clear up some consternation from the actual Chairman over in Japan, who undoubtedly is still rather ’steamed’ about the whole thing. As I myself am as well! But that said Bobby Flay is a very fine cook, one who will only ‘Age’ into a finer specimen of the culinary arts as he grows older in wisdom and experience!
By LARRY GETLEN
June 1, 2008
The Food Network’s most famous face dishes about impressing foodies and being a high school dropout
Bobby Flay has had so many shows on the Food Network, it’s surprising his face isn’t on the channel’s logo. Iron Chef Flay, who’s married to former “Law & Order: SVU” actress Stephanie March, can currently be seen on “Boy Meets Grill,” “Iron Chef America” and “Throwdown! with Bobby Flay.” Soon he’ll add “Grill It! With Bobby Flay” to that illustrious lineup. The culinary wunderkind, who began cooking in high-end Manhattan restaurants at 17 and was one of New York’s star chefs before he hit 30, juggles all this activity with cooking as often as possible at his two Manhattan haunts, Mesa Grill and Bar Americain. As if that’s not enough, he will also join the Food Network reality competition “The Next Food Network Star” tonight at 10 as a celebrity judge - because really, it’s just not a true Food Network show without him.
When you’re in the middle of judging, are you ever thinking, “Man, I’d really rather be cooking right now”?
Without a doubt. Cooking is the thing I’m most passionate about, whether it’s cooking on television or, even more so, in my restaurant. But I try to focus on exactly what I’m doing at that moment. I wear a couple of different hats on the Food Network and in my career, but the one thing it all revolves around is food. It would be one thing if I was acting on a TV show and owning restaurants, but this way, food is always the common denominator.
learned anything new about cooking recently?
I just had somebody on my new show, “Grill It,” and learned about something I’d never eaten before called knotweed. It’s a weed that grows in many people’s gardens, it’s very invasive, and I learned that if you grill it, it actually has great flavor - sort of peppery, slightly bitter, but really a nice hearty green.
What differentiates you from the pack as a chef?
I reach for big flavors, whether through chili peppers, fresh dried chilies or things like roasted or toasted garlic. It’s the place where I’m able to separate myself from a lot of people who might say, “I’m cooking with local ingredients,” or, “I like to cook Mediterranean food.”
Americans have become more knowledgeable about food. Does that make it harder to impress people?
No. Just because they see something on the Food Network, that doesn’t mean they’ve tasted it. People know there are lots of things out there they haven’t tried, and should. I’ve always found that people are really happy about trying something new. So I think it’s made it easier, just because they know there’s a whole new world of food out there.
Why is working in a kitchen so difficult?
I think because you have to combine speed with finesse and stamina. So when there’s lots of people trying to put those three things together, it creates a very emotional place. When it’s going well, it’s great. When it starts to falter, it can be a very high-pressure place.
You were suspended from high school. Why?
You have to tell me which high school you’re talking about, because I either dropped out or got thrown out of a couple of them. I was not a good high school student. I’m actually a graduate of the City of New York, because I got my high school equivalency diploma. I just had no interest in doing schoolwork, period. There was no magic to it. It just wasn’t the way I wanted to learn.
PICKING hIS BRAIN
“When Stephanie and I travel to Europe, we make it really simple. Basically, we’re there to have
lunch and dinner.”
“I think the Kentucky Derby
is one of the best American sporting events.”
“Ireland is a terrific country, a small country that has so much to offer. It’s my sort-of home country, although my family’s been here for about five generations. When it comes to food, it has a not-so-great reputation, but I’ve had some unbelievable meals there, especially when it comes to the fish and wild game they’re so well-known for.”
“The thing I love to do more than anything is hang out with my daughter - I have a 12 year-old. Going to her soccer games brings so much joy to me.”
Here’s a little ditty about Super Gay, Ted Allen and his new show on The Food Network, The Food Detective. Formerly of Queer Eye For The Straight Guy, Mr. Allen has thankfully moved on into more culinary matters that go good with his fine and gentlemanly demeanor. I’m not making light of Mr. Allen being Gay, only that I’m Gay as well so I needn’t ‘worry’ as it were that I’m ruffling the ‘girl feathers’ of another member of the so-called Tribe.
I liked all the boys on Queer Guy, as it was a nice and interesting show that maybe will be recast someday. I don’t watch that much television anymore, but of course, Iron Chef and Jeopardy are the two shows that I have enjoyed most. I try not to miss Iron Chef, but have recently cut off my Dish Network account as of late, but am hoping that I can return to see these shows in the future… what with The Bostonian’s by Henry James to read, I’m finding the need for more ‘intellectual’ pursuits of late. Still, at least here on my many blogs I’m able to hopefully approach the prospect that I still have a Pulse.
I guess it shows how much of a foodie geek I am that I waited with great anticipation for Food Network’s latest hit Food Detectives with Ted Allen. I was justly rewarded. Food Detectives is very entertaining and host Ted Allen is charming. He’s been a judge on every season of Top Chef (Bravo) and Food Network’s “Iron Chef America,” but Ted first hit the small screen on the much beloved Queer Eye for Straight Guy.
Today Allen is an award winning food writer and cookbook author, he is the spokesman for Robert Mondavi Private Selection, and now the host of a hit TV show. According to Allen, the ratings for Food Detectives have been great. In fact, the show’s popularity is growing so much that they actually had their best ratings the same night the world tuned in to watch Michael Phelps make Olympic history.
Recently, I got to speak with Ted. What I had planned to be a professional interview turned into two foodies sharing tips and stories of culinary adventure. Here’s the interview part:
What has the journey from “Queer Eye” to “Food Detectives” been like?
Things have worked out so well. Queer Eye was a hit and ran for a hundred episodes. I’ve been on every season of Top Chef and Iron Chef: America. I’ve been able to maintain a presence doing something I’m passionate about.
How did the idea of Food Detectives come to fruition?
There have been a few similar shows, the most notable being Alton Brown’s show Good Eats and there was the Secret Life of, but we felt that food lore wasn’t being done. On Good Eats, what Alton does so well is he teaches the science. Alton instructs, we explore. We test the science.
When you judge on Iron Chef and the theme ingredient is revealed, do you try to figure out what you would make if you were the challenger?
Of course. Definitely. I don’t think I would think of any of the stuff Morimoto comes up with. And I’m blown away by Michael Symon. Barry (Barry Rice, Allen’s partner and an accomplished interior designer) and I have eaten at both of his restaurants in Cleveland and really enjoyed them. All of them are just amazing - Mario, Cat, Bobby Flay.
Speaking of Flay, Ted offered this anecdote:
We used to live across the street from Bobby and his wife, Stephanie March. Barry had recently finished redoing our kitchen when we ran into Bobby and Stephanie on the street. They were getting ready to redo theirs, so we invited them up to have a look. At one point Barry says, “You two should come over for dinner.”
I’m thinking, “there’s no way I’m cooking dinner for Bobby Flay.”
One last question, how does one become a judge on Iron Chef?
(Laughter) Get to know the guy who choses them.
Diners Kiss and Tell at Morimoto’s!
Account
All Reader Reviews of…
88 Tenth Ave., New York, NY, 10011
nr. 16th St.
212-989-8883
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Sushi… I didn’t get to see it
fronfin from 20146 | Posted on 5/6/08
Overall Rating: 4 (Not Recommended)
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I might have been very unlucky, but my experience at Morimoto is one that I wouldn’t recommend. After waiting 40 minutes for our table - regardless of the reservation - I have to say the appetizers were good. But we made the mistake of ordering the chefs’ sushi, and nobody showed up for half an hour. After we inquired what was going on the waiter apologized and said it was going to be 10 minutes more (!). After another half hour we decided to go. They had at least the decency of not charging us.
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5 out of 7 people found this review helpful.
Wow Wow
hoshea from 22101 | Posted on 4/30/08
Overall Rating: 10 (Highly Recommended)
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This place was excellent. The food was extravagant, and the service was delightful.
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1 out of 2 people found this review helpful.
Not Special Enough
jiva332000 from 10036 | Posted on 3/20/08
Overall Rating: 4 (Not Recommended)
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Never have I eaten an expensive restaurant meal so utterly lacking in grace. The music was blaring so loudly that the diners could not hear the servers and vice versa. So they were obviously unable to provide much information or to get a sense of our happiness with the meal or any requests we had. Nor did they seem to care particularly about our experience or have respect for their diners. Food was a little over sauced and underwhelming, but was fresh and interesting. Totally miserable experience though. More like a meal delivery service in a night club than an upscale restaurant. Not special in the least considering the price.
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3 out of 5 people found this review helpful.
best raw fish in the city
theblackhole88 from 11507 | Posted on 2/19/08
Overall Rating: 9 (Highly Recommended)
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Morimoto was great. Other than the fact that he was actually there cutting our fish. It is the BEST raw fish I have had in the city. If you like raw fish get the sashimi combo. The fish just melts with freshness, you don’t even need to use your teeth 
The cooked foods are also great. take a good look at the appetizer menu. the decor has a certain ambiance of class and the bar downstairs and the bathroom continues the brilliant decor. I’ve been there multiple times, and it is always the choice when I want freshness.
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60 out of 110 people found this review helpful.
I’ll take my cash elsewhere
chemical from 10002 | Posted on 8/6/07
Overall Rating: 6 (Mixed Reviews)
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We had great sushi and interesting appetizers. I also enjoyed the food’s presentation. But I was otherwise unimpressed. Our waitress wasn’t very knowledgeable (couldn’t tell us much about the oysters and didn’t know how big the sake bottles were). The guys who brought out the food also had a hard time explaining what was what–when our sushi arrived, the server twice changed his mind about which was snapper and which was mackerel, eventually grabbing the platter off the table and holding it up to a light to see better. I loved the water bottle wall in the middle of Morimoto. But the facility seems neglected. White walls are scuffed. Glass and Lucite surfaces are scratched. It looks more like a well-worn nightclub than a high-end eatery. Finally, both my yellowtail rice bowl and one companion’s Kobe steak were over sauced. The sauce was delicious, but drowned out the flavors of the fish and beef. All in all, I wouldn’t say Morimoto’s bad, but the total experience drags down the food. At this price point, I expect more than just above-average food in a pseudo-nightclub atmosphere.
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228 out of 457 people found this review helpful.
Rushed
Nightlife from 10016 | Posted on 7/27/07
Overall Rating: 8 (Recommended)
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Unless you’re famous expect to be rushed . Entree was served while we were half way through the salad. Noticed that all in our row of tables were treated the same way. From the minute we arrived, it was just too affected. Shouldn’t we all be way past that ? I confirmed our reservation beforehand but when we arrived, it disappeared somehow. The blackened cod was delicious but the plating was comical. A typical huge white plate with lots of negative space surrounding the food. The cod was a nice size but the 4 black beans served with it certainly filled me up ! I have the utmost of respect for Mr. Morimoto but he should know how his diners are treated.
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196 out of 404 people found this review helpful.
Amazing experience
alm001 from 45750 | Posted on 7/25/07
Overall Rating: 10 (Highly Recommended)
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