Throwback Thursday: Bobby Flay at the Beard House


In this week’s Throwback Thursday, we look at the very first JBF Greens event, held way back on February 15, 1996. The dinner, titled Mediterranean Magic, showcased the talents of Stephen Kalt, Matthew Kenney, Mario Batali, and none other than this year’s Chefs & Champagne guest of honor, Bobby Flay. The menu remains surprisingly relevant, featuring dishes like chickpea pancakes and squid-ink pasta. In 1996, chef Flay was the “desperado of cocina espagnole at his hotter-than-hot Bolo.” Today, almost twenty years later, he’s still receiving rave reviews at his newest hit restaurant, Gato. Read on for the full menu for Mediterranean Magic, and see Flay’s acclaimed cooking in action at Chefs & Champagne on July 26!



Mediterranean Magic


Mario Batali, Pò, NYC


Bobby Flay and Pastry Chef Julie O’Brien, Bolo, NYC


Stephen Kalt, Spartina, NYC


Matthew Kenney, Bar Anise, NYC





Hors d’Oeuvre


Crostini Toscana


Baked Eggplant and Manchego Sandwiches with Balsamic Glaze




Chickpea Pancakes with Salmon and Caviar





Mario Batali > Mixed Antipasti


Bobby Flay > Squid Ink–Angel Hair Pasta with Sea Scallops, and Saffron–Yellow Pepper Sauce


Stephen Kalt > Roasted Red Snapper in Celery–Leek Broth with Provençal Vegetable Ravioli


Matthew Kenney > Moroccan Baby Lamb Shanks


Julie O’Brien > Chocolate-Covered Almond Ice Cream Bombe

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