Chef Bobby Flay joins Sports Illustrated from Radio Row to talk his new restaurant Brasserie B.
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00:00 All right, everyone, Elliot Georgiades with The Bobby Flay.
00:03 We've obviously got to talk about the new restaurant, Brasserie B. Now, everybody knows
00:06 you for your Southwestern style cuisine, but you trained French Culinary Institute.
00:12 Yes, I did.
00:12 So how excited have you been for this French restaurant experience?
00:16 Yeah, I mean, Brasserie B is like, to me, it's like the perfect Vegas restaurant. It's a fun,
00:20 bustling, high-energy restaurant right in the middle of Caesars Palace. It's right next to
00:25 my other restaurant, Amalfi, at Caesars as well.
00:27 Because you're a busy man.
00:28 So I can go from Italy to France literally in 12 seconds. It's really kind of fun.
00:32 It's perfect.
00:32 But yeah, we just opened it like a handful of weeks ago. This is actually this week,
00:38 we're having sort of like a grand opening kickoff event. And, you know, what a better
00:45 week to do it than Super Bowl, you know?
00:46 Right. I have heard that you claim to have the best French fries in Las Vegas now. So
00:51 what's the must-have thing when we go to the restaurant?
00:54 Well, first of all, I have an entire room in the kitchen dedicated to making French fries.
00:59 Just so you know, it takes two days to make...
01:01 You're talking my language.
01:02 It takes two days to make the perfect Parisian French fry.
01:04 Wait. Why two days? Walk me through the process.
01:07 You ready?
01:07 Yes.
01:08 All right. Write this down.
01:08 Okay.
01:09 Okay. All right. So you take the potato and you peel it.
01:13 Okay. Idaho potato. You got that down? Okay. Then we put them through this like hand cutter.
01:19 They're a quarter inch in diameter. And we cut them and then we soak them in water.
01:26 And then we put them through this thing called an agitator, which gets all the starch off them.
01:30 Okay.
01:31 And then we blanch them at 300 degrees for about three minutes. So that doesn't brown
01:38 them. It just softens them. Okay? Stay with me.
01:41 I'm in it. I'm in it.
01:42 Then we let them chill overnight in the refrigerator. And then when you order them,
01:47 we turn it up to 375 degrees and then we make them nice and crispy and brown.
01:53 Yes.
01:53 So basically it literally is a two day process to make great French fries. It's crazy.
01:57 You're talking my language because that's the number one food on my list.
02:00 So when you come to Brasserie B, we have a section of frites, which are... The most classic
02:07 one is steak frite. So we have three different cuts of steak frite, like rib eyes and filets
02:12 and New York stress. But then we have like pork chop frites. We have lamb frites. We have lobster
02:20 frites, which is literally the centerfold of the restaurant. It is such a beautiful dish.
02:24 I've seen the pictures on Instagram. It looks amazing.
02:27 Okay, cool. Are you Greek?
02:29 So Greek.
02:30 You are Greek. I can tell by your last name.
02:33 Oh really? Did I say my name when you walked up?
02:35 Yeah. Well, no, you introduced yourself.
02:36 Oh yes, yes, yes. I actually have homemade Greek cookies to give you.
02:40 You do?
02:40 I do because I brought them for our amazing crew here.
02:43 What are they?
02:43 And when I found out, it's our family's kouloukia, which is like the little butter cookie.
02:48 Oh, lovely.
02:48 And then I have some paksimadia, which are like the Greek version of the biscotti.
02:52 You're going to give me one?
02:53 I am not kidding you. My mother is going to lose her mind when I tell you that I actually got to
02:58 make you a box of cookies.
02:58 Okay, this is perfect because I'm starving. I'm serious.
03:01 There's chocolate in there too.
03:02 I was like, she's Greek. She definitely likes food. I could tell right away.
03:06 100%.
03:07 Yeah.
03:07 Especially French fries, grease, potatoes.
03:09 Yes, of course.
03:10 Right there.
03:11 For sure.
03:11 You know, I really have cookies to give you.
03:13 Oh, good. I'm glad.
03:14 This is awesome. Okay. But now since we're friends, I'm going to ask you some of the
03:18 questions we all really want to know the answers to.
03:20 Okay.
03:20 Okay. So have you played Start, Bench, Cut?
03:23 No.
03:23 So I'm going to give you three names. You got to choose which person you're going to start,
03:28 which person you're going to bench, which person you're going to cut.
03:30 Okay.
03:31 For like life.
03:32 I know a version of this show.
03:33 Yeah, yeah, yeah.
03:34 Exactly.
03:34 Okay, here we go. Michael Simon.
03:37 Oh God.
03:40 I don't like this game already.
03:41 I'm done. Alex Guarnaschelli. Giada De Laurentiis.
03:45 Oh God. I have to cut them?
03:48 Start, Bench, Cut, man.
03:48 Okay. Okay. I'm going to start Giada.
03:51 Okay.
03:51 I'm going to bench Alex and cut Michael.
03:56 That was really the only choice you could have made.
03:58 Only. It was good, right?
04:00 Yes.
04:00 Okay, good.
04:00 It was good. And I'm from Ohio and I'm okay with you in this case.
04:04 Okay.
04:04 I mean, I'm a huge Michael Simon fan.
04:05 Yes.
04:06 But I think he'll understand. I have one more for you.
04:08 Okay.
04:08 Start, Bench, Cut.
04:09 Okay.
04:09 Martha Stewart. Jonathan Waxman. Wolfgang Puck.
04:14 I'm going to... Oh God. I'm going to have to... Okay.
04:20 I'm going to have to start Martha, Bench, Wolfgang and cut Jonathan only because...
04:25 Wait a second.
04:26 I know.
04:26 Wasn't he your mentor?
04:27 He's my mentor. But listen, the way it works is Michael Simon and Jonathan Waxman,
04:33 they're just going to have to understand.
04:34 Because they're the nicest.
04:35 Well, just because if I cut Martha Stewart, she's going to hunt me down.
04:40 Yeah. Also, I think the safest choice.
04:44 Yeah.
04:44 Okay. Now you're going to do a blind rank. Have you done a blind rank yet?
04:47 No.
04:48 I'm going to give you five ingredients. You rank them one to five,
04:51 but you don't know which one's coming next.
04:52 So you got to pace yourself.
04:54 I have to start. Okay.
04:56 So I'm just going to say the name of the ingredient.
04:58 You tell me one through five, but you don't want to give it a spot.
05:01 Understood.
05:02 Okay.
05:02 I got it.
05:02 Here we go. Sriracha.
05:04 Five.
05:05 Greek yogurt.
05:06 Two.
05:08 Anchovies.
05:09 Three.
05:11 Panko breadcrumbs.
05:13 Four.
05:14 Calabrian chili.
05:16 Oh, yes. Yes. I think I got the cheat notes on that one.
05:20 You did. You did pretty good. You did pretty good.
05:22 Okay. Rapid fire. This is easier. Pancakes or waffles?
05:29 Waffles.
05:30 Favorite smell?
05:33 Uh, lobsters cooking on the grill.
05:38 That sounds pretty good.
05:39 Actually, I put on a thing once when I was like six.
05:43 Meat cooking was my favorite smell.
05:44 Really?
05:44 So I get it. Smell of a grill is a good smell.
05:46 No, but when you have the shellfish shells cooking on the grill,
05:50 they evoke an amazing aroma.
05:52 Now you, I really got to make sure I get to this restaurant before I go.
05:56 Yes, please.
05:56 Okay. Greek or Italian?
05:58 Be careful.
06:01 In this chair? Greek, of course.
06:03 Good answer. The correct answer.
06:05 Yeah.
06:05 Guilty pleasure. Food?
06:08 Ice cream.
06:09 What flavor?
06:10 Pistachio gelato.
06:12 Nice. Tequila or bourbon?
06:16 Bourbon in the summer. Tequila the rest of the year.
06:24 Good. Something everyone loves, but you hate. This could be a non-food thing.
06:28 Something everybody loves that I hate.
06:32 Tomatoes and guacamole.
06:34 I'm a little sad to hear you say that. I'm not going to lie. Why?
06:39 You need to-
06:42 Tomatoes in the guacamole or them in?
06:43 Out. People like them in. I like them out.
06:46 Okay. I can get behind that.
06:48 Okay.
06:48 Can I have salsa and guacamole on a thing though?
06:50 They have to be separate.
06:52 You don't put them together in a burrito or something?
06:55 In a burrito? No, no. In a burrito is fine.
06:57 Okay. We can get on the same page then.
06:59 I'm just making sure.
07:01 People are going to see this and I don't want them coming for you on the internet.
07:04 They're going to come for me anyway. Don't worry.
07:05 All right. Applesauce or mint jelly?
07:07 Applesauce.
07:09 Okay. Three things you must do every day.
07:11 Work out. Eat some Greek yogurt.
07:18 Yes.
07:19 Drink coffee.
07:21 Awesome. Something that makes you smile.
07:23 Talking to my daughter.
07:26 Love it. We're coming to your house for Super Bowl Sunday.
07:31 Super Bowl Sunday. What are you making?
07:33 I'm making the three things that everybody wants on Super Bowl Sunday, but I'm making them good.
07:37 Nachos, chicken wings, and sliders.
07:41 The man right here. Bobby Flay. Brasserie B, everybody. Thank you so much.
07:46 Come and get it.