A Spiced Life: An Interview with Bobby Flay

Most little boys ask for toy cars and Legos for Christmas. Bobby Flay asked for an Easy-Bake Oven. It was evident to everyone around him that Bobby had a passion for cooking, even at a young age. He would help his mother, Dorothy, with the shopping list, organizing it perfectly, and even prepared his own after school snacks. His determination didn’t stray far from the kitchen, however, and Bobby wound up dropping out of high school at just 17.  While that move may prove risky for most people, it was just the push Flay needed to seriously pursue his passion.

Dad Bill, then a manager for the legendary theatre district restaurant Joe Allen, gifted his son with his first real restaurant job: washing dishes. What resulted was a love affair between Flay and the kitchen that is still going strong today.

After graduating with honors from Manhattan’s French Culinary Institute, Flay met notable restaurateur Jonathan Waxman and his life changed forever. “The first person to introduce me to Latin ingredients was Jonathan Waxman. He showed me fresh and dried chiles when I was a young cook at his restaurant, Bud’s.” The culinary lesson left an impact. Flay admits that it was his first taste of “good food.” He fell in love with the flavors, colors, the textures of the ingredients. It became the “palette” that he reached to for all his dishes.

Perfecting his brand of Latin cuisine became his new life’s goal.  In 1991, at just 25, Bobby Flay changed the landscape of New York food with the opening of Mesa Grill where he successfully fused Latin flavors with his love of grilling in dishes like New Mexican spiced-rubbed pork with bourbon-ancho chile and chipotle glazed rib eye. Mesa won the  Best Restaurant award from New York Magazine in 1992 and Flaw was awarded the title of  James Beard Rising Star Chef of the Year just a year later. 

A year later, Flay followed it up his first appearance on the Food Network and the opening of Bolo Bar and Restaurant where he continued to pioneer the Spanish food movement in New York City. It was an instant hit and was awarded two stars by the New York Times in 1994. After an impressive run, Bolo closed after 15 years in business, but Flay, ever the game-changer, is in talks to revive the restaurant in a new Noho location. 

Earlier this year, Flay hinted that plans to reopen are a go, telling Grub Street, “I’ve been talking about it and now I’m keeping my promise to reopen Bolo in New York City in 2013. At this time we are exploring opportunities.”  He followed that up with a tweet confirming the news, and new name, to his followers, “Straight talk. “Bolo” will return in NoHo. New name to come. Spain will be the thrust but menu will be inspired by all of the Mediterranean.”

Bolo isn’t the only restaurant opening on Flay’s roster. Bobby’s Burger Palace, Flay’s version of a fast casual burger chain, has been keeping him busy since the first one opened in Lake Grove, NY in 2008. Today, there are 14 and counting, the most recent popping up in Cincinnati on March 4, 2013.

Despite all the critical acclaim, becoming a household name as the host of multiple television shows including Throwdown with Bobby Flay, Brunch @Bobby’s, The Next Food Network Star, and most recently, Bobby Flay Gets Fit, and the feeling that Mesa Grill – which now has additional locations in Paradise Island and at Ceasar’s Palace in Las Vegas – is the restaurant he has “always wanted to open,” he admits there is room for improvement.

“Even though Mesa Grill is more than 20 years old, I feel like we’ve barely scratched the surface when it comes to contemporary Southwestern cuisine. We’re always looking to add new flavors, ingredients and dishes to the menu.”

Where is he looking for inspiration? Toward the roots of his menu, of course. “Mexico has certainly influenced me the most since it’s so important to Southwestern cuisine.”  He won’t stop there, though.  “I’ve also been really interested in going to Peru. I’m really looking forward to visiting there soon.”

Flay hopes that in his travels and research, he can continue to challenge people’s expectations of his food, both in his restaurants and on his numerous cooking shows. “What I like to do is to serve food that you may recognize but then add flavors that are new and different. I think it keeps things interesting for everyone involved.”

No matter how his menu and skill evolve, though, he is determined to stick to the fundamentals of what he has learned and to respect the culture he is representing.

“I think Latin cuisine and ingredients inspire you to eat  the family-style way because they’re so festive and also so comforting. It’s the perfect mix to bring people together at the table.”

Get a taste of Bobby’s table with these recipes.

Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce

• 3 tablespoons ancho chile powder
• 2 tablespoons light brown sugar
• 1 tablespoon pasilla chile powder
• 2 teaspoons chile de arbol powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon Kosher salt
• 2 tablespoons olive oil
• 2 pounds pork tenderloin
• Bourbon-Ancho Sauce

Get the full recipe and ingredient list.

Shrimp Tamale

• 24 dried corn husks

• 4 cups fresh corn kernels
• 1 1/2 cups water
• 1 small red onion, chopped
• 1 stick unsalted butter, melted
• 2 tablespoons honey
• 4 ounces yellow cornmeal
• 1 tablespoon canola oil
• 1 small onion, finely diced
• salt and freshly ground black pepper

Get the full recipe and ingredient list.