Chef Bio: Bobby Flay

Bobby Flay is a true powerhouse of Cook, with many TV shows, a lot of books and the title of the chefs. It also has several lines of kitchen utensils and cook in retail outlets across the country and on the Internet. He knew that he wants to be a cook at a young age of seventeen, he worked in the theatre district at Joe Allen.

Flay dad was a partner in the restaurant and therefore struck his son's ability to pay tuition fees, to the French Culinary Institute. The younger Flay graduated in 1984, and then worked in flower buds: jams, next to the owner. It is, where he gained his love for the southwest of the ingredients, which retains and, in particular, because when they compete on chefs.

After work on jams, Flay became chef of miracle Grill in the East Village. The owner of the second gave an opportunity to Flay restaurant, Mesa Grill, which he did in 1991. Entrepreneur opened his Bolo at the end of 1993, in the Flatiron District. Learned and loved the mix of Spanish and American food. Bolo got 3 stars from the New York Times, which is rare.

Bobby Flay then opened, Mesa Grill, located in Caesar's Palace in Las Vegas, in 2004. The grill has live cuisine. Flay opened Bar Americain in New York in 2005. His dishes are classics and put them in a new light with the American delicious and relatively diverse heritage. This restaurant has received two stars from The New York Times. Flay is the first steakhouse in Atlantic City in NJ and here, using his Flay grilling and southwestern cooking talent and make sure that the food, the shine.

This chef has nine cookbooks in print and has been in the food network since 1994. His TV shows include Hot Off The Grill, Grillin' and cold, and Boy meets Grill. It is one of the iron chefs on Iron Chef America, was in many specialties, and has also shown as a Throwdown with Bobby Flay, the next Food Network Star and The Grill it! With Bobby Flay.

Is an expert and correspondent for CBS ' The Early Show and Sunday morning. On Iron Chef America gets most of the requirements for the challenge, the chefs from the visits, and some as equivalent to their own southwestern cooking skills against his own.

Fun fact: Bobby Flay the horse more than the actual win $ 1 million Juvenile Fillies Turf class II from the breeders ' Cup purse in Louisville in 2010.

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Chicken Maison Garden's Review

I was sick a few weeks ago, when in the city of entrepreneurship. I needed a place I can call for sale across the street, walk, grab and pay for my food without too many people in my hair or green skin. Well, not necessarily because of how work was during lunch, but I returned the next day (which, trust me, he was a brave step, given the continuing will come) just because the food was so surprisingly tasty.

For the first time, I have a Spicy lemon chicken Garlic, which was really tasty and juicy. Garlic sauce, which all starters was totally amazing ... like, I want to know how they do it, so I can do at home and litres eat it all! Pita was nice and soft, but had too many tahini hummus, my palette (it's a personal preference).

Second, when I went (literally 24 hours later), I have the chicken Kabob. The chicken was moist and very tasty; one of the best chicken kabobs I ever had and I was on a few Mediterranean restaurant in my time. Green Salad came as one of my party, which was very tasty and light.

I for the third time (48 hours after the first trip. I know, I'm sad), which was kafta Kabob good and very tasty, but a little tougher than chicken Kabob.

Olda food vegetarian Olda, the two sides, and pita, which may seem like a lot, because it really was. But, I ate everything every time, even if I have a Greek coleslaw, which was not my favorite thing (the Mint had, I think, which was somewhat annoying).

In any case, I'm a lot in ° c for business and it's just down the road from the hotel, so I'm sure I'll be back many many times ... actually, I ate there last week. I think that this place might have moved the dependency status.

Damn, this is terrible.

We ordered:

-The original combo chicken 1/2: it was a special on their ship, which is served with rice and salad (could not choose the other party) for $ 7.95. It was a leg leg, breast and wing. Wing of the invitation to tender, moist and delicious buttery. Even the fat on the thing was so good that it's no shame in licking the grease from each of my fingers, instead of using a napkin. The salad was directly from the market of fresh and brown rice was beautiful. I added along with chicken, garlic sauce: my gf hummus in pita bread to create serious taste bud orgasm experience.

-Spicy lemon garlic chicken combo: $ 7.95 in their menu. My gf came and asked for the dark meat. I believe that it was the leg thigh and bonus wing. Jesus. It is even better than the original. It's as if they marinated chicken, so that every ounce of meat is immersed in this delicious Spicy lemon garlic. To their original chicken or anything, but I'm sure that I'm ordering in the future many visits there. My gf chose hummus and potato salad. Both parties were excellent.

Both combo came to drink. This delicious food came out about 17 dollars, or so. It's worth every penny of it.

One very important note: I'd like to is an older man who took our order. How we got here, a little smile, I think that can only be performed by someone who loves life. Beaming with genuine honesty and happiness, he said, "I guarantee that you'll like it, Thank you for coming," we really appreciate that each of its customers.

I see that a lot of people comparing this place Zankou is. Zankou will always have a special place in my heart, so I'll tell you who is better or worse. But I will tell you the difference. Chicken Maison is much greater. From the table/chairs in the interior décor, etc., the Maison has a brand new feeling that mark. As regards the parties Maison is much more impressive. The only real things you can compare the Zankou chicken is his original chicken in the Maison and hummus.

"Dude, come on a cliff, just tell me which one is better."

I really can't, man. Maybe I will go back to feedback for 5 years. We see how Maison test of time, then we'll see where it actually is from the point of view is the best place for the chicken: hummus. But for now, it is fair to say that chicken Maison certainly holds its own.

Cliff notes: Spicy lemon garlic chicken and none of their parties are good

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