Throwdown with Bobby Flay Episodes
Cannoli
Biagio Settepani, Chef and Owner of Pasticceria Bruno, has Cannoli in his blood. Bringing his family's recipe with him from Italy to New York, he keeps tradition alive and the customers continuously coming in! With three busy shops and requests from the Vatican to make his confections, Biagio is a world renowned pastry chef -- but he's in for a surprise when Bobby Flay shows up to challenge him to a Cannoli Throwdown! Will Biagio uphold his legacy or will his Cannoli crumble?
Beef Empanadas
Bringing all the spirit of Puerto Rico to New York, chef Frank Maldonado has an unparalleled love for food and music and his Beef Empanadas are no exception! Packed with rich flavor and the perfect spice, his Empanadas are a staple at his New York city restaurant Sazon. Frank has the audience dancing to his drumming and hungry for his food but when Bobby Flay shows up, will he be able to keep up with the beat or will he get beat in this flavorful competition? Only way to find out -- an Empanada Throwdown!
Fried Chicken
Renaissance woman Gillian Clark is a woman of many interests, but it's her darn good Fried Chicken recipe that she serves out of her Silver Spring, Maryland restaurant The General Store and Post Office Tavern, that has guests heading in from all over for a taste of this home fried delicacy. The heat is on! Will Chef Bobby Flay finally win a Fried Chicken Throwdown or is defeat in the air?
Salmon Chowder
Chester "Chet" Gerl and Dan Bugge know their fish and have all their customers hooked on their infamous Salmon Chowder! Hailing from the Pacific Northwest, Dan, a previous fish monger and Chet, an executive chef, purchased Matt's in the Market and refined the menu to have a local, gourmet flair. Written up continuously in Seattle's "Best of" categories, these two are confident in the kitchen but what will happen when Chef Bobby Flay shows up to Throwdown his own version of Salmon Chowder?
Mini Cupcakes
What happens when a 6 foot 5 inch guy decides to open up a bakery that makes the best cupcakes around? You get "Big Man Bakes" of course! Cupcakes are the hottest food trend, but William "Chip" Brown was ahead of the curve when he opened "Big Man Bakes" now LA's biggest little bakery in town. What will happen when chef Bobby Flay brings his best mini's west to put them to the test against LA's sweetest tastemaker? It's a mini cupcake Tinseltown Throwdown!
Moussaka
Greek Chef Diane Kochilas has a recipe for Moussaka that even the gods would envy. Her layered dish has Greek food lovers from Greece all the way to New York City screaming "Opa!" for her flavorful cooking. Watch as Bobby Flay travels to the heart of this Hellenic recipe and digs deep to find out the ancient mysteries of this mouth watering dish. Will Bobby's Moussaka be a match worthy of a Throwdown or will this turn into a Greek tragedy; only one way to find out -- tune in for another amazing Throwdown!
Grinders
Philadelphia is known as the city of Brotherly Love; except when someone comes and challenges a local hero -- or sub, or hoagie or grinder in this case. Whatever you call it there's no love lost when Peter McAndrews puts his famous "Paesano" grinder up against Bobby Flay in a 15 round championship Throwdown. Will Bobby's Italian grinder go the distance?
Boston Cream Pie
Eunice Feller has a Boston Cream Pie that is out of this world, which is no small feat for this new mother who just opened her second Boston area bakery called Bread and Chocolate. If you think that is a mouthful, try getting your mouth around this amazing dessert that keeps her customers lined up out the door. Impressing a Boston crowd with a pie of their own will be one of Bobby Flay's biggest challenges yet. With so many battles fought in Boston, this Throwdown may be one for the record books!
Vegetable Lasagna
Sisters Christine and Carla Pallotta brought all the tastes of home to their popular restaurant Nebo and the guests have not stopped visiting since the doors opened! Missing the taste of their own mother's cooking, these ladies quit already successful businesses to re-create all of the recipes they loved so much growing up. Christine and Carla are feeding a community of extended family but will Bobby Flay get booted when he comes knocking for his own Vegetable Lasagna Throwdown?
Key Lime Pie
Key Lime Pie gurus, Jim Brush and Alison Sloat, are a culinary rags to riches tale. From their humble beginnings selling their signature dish on the side of the road, to having their Key Lime Pie named the Nation's Best Pie by the American Pie Council -- the whirlwind ascent of Key West Key Lime Pie Company is nothing short of miraculous. Chef Bobby Flay better hope his Key Lime Pie won't be a lemon when he faces off against this dynamic duo.
Fried Green Tomato BLT
Nick Melvin is an Atlanta based chef with some New Orleans twists up his sleeve when it comes to cooking, and his fried green Tomato BLT is no exception. But do not be fooled by this dish's Southern charm, it packs a flavorful punch! As Nick likes to say, he "can make anything your mama made, but better" and that sounds like a challenge for sure! Will Bobby Flay's sandwich be built BLT-tough or will it end up a fried green flop?
Baked Alaska
Self-taught Chef and restaurant owner, Saul Bolton, does not short-change anything. After seeing a picture of Baked Alaska and learning that you could cook ice cream without it melting, Saul went on his own decade long crusade of perfecting and adapting a Baked Alaska that his clientele will not let him remove from the menu! After putting his own personal spin on the dish, Saul thinks he is being featured on a show that explains the chemistry of baking frozen parfait when Bobby Flay shows up and the temperature rises! Whose dish will hold up to the heat in this Baked Alaska Throwdown?
Fondue
Didier Pawlicki has used his Parisian culinary pedigree to orchestrate a Fondue revival in America. His smash hit restaurant, Taureau, in New York City has taken the Big Apple by storm with its quaint atmosphere and his delicious cheesy creations. His meal may be soft and gooey, but this gritty Frenchman is a fierce competitor with nerves of steel. It's fondue or "fon-don't" time for Bobby Flay this Fondue Throwdown.
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