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Throwback Thursday: Bobby Flay at the Beard House

Maggie Borden

Maggie Borden

June 19, 2014


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, 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