Flay was humorous, creative, and humble. The menu was exactly what we have come to expect from the master of Southwestern Cuisine, simple and bold. Flay’s first offering was Red Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema. It illustrated his approach of down-to-earth proteins teamed with full flavored sauces that are as simple to prepare as they are electrifying on the palette.
The Iron Chef then turned bartender as he made two imaginative cocktails for a few lucky souls to sample. Both were variations of Margaritas, one with cactus pear syrup and the second featured tangerine and honey.
Flay’s final offering was Black Pepper Crusted Filet Mignon with Ancho-Red Pepper Sauce & Toasted Goat Cheese. Again Bobby was careful to prepare the protein with little fanfare and instead he married a fistful of ingredients to make a powerful but uncomplicated sauce. Toasting the Chevre with a blow torch made for a nice bit of pageantry to complete the dish.
Flay opened the floor to questions and in so doing also gave up a little dish on Iron Chef America. When asked if he was pulling for anyone to win on The Next Iron Chef he revealed that he knew who had won because he was there. Of course he did not give up who the winner is but he did reveal that a fifth Iron Chef was being added because Mario Batali is going to cut back the number of challenges he does each year to just two.
Afterwards, hundreds stood in line for a book signing as the chef supported his latest cookbook, Bobby Flay’s Mesa Grill Cookbook.