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Season 4

36 :04x01 - New Orleans Brunch

The Vieux Carre, a legendary local cocktail; bananas foster beignets; beef grillades with cheesy corn & grits.

Source: Cooking Channel

37 :04x02 - French-American Brunch

Chef Bobby Flay adds a hint of American influence to French Bistro style dishes for this enticing brunch. His French-American mash up menu features Almond Croissant French Toast, Tarte Flambe with Herbed Creme Fraiche, Double Smoked Bacon & Goat Cheese, Yogurt Creme Brulee with Fresh Fruit and Granola and a Grapefruit Vesper to drink.

Source: Cooking Channel

38 :04x03 - Southwest Brunch

Bobby Flay creates a brunch menu that honors classic Southern dishes and flavors. He's making Deconstructed Roasted Tomato Grits & Shrimp with Sauteed Baby Mustard Greens and Bacon "Confit", as well as some Streusel Topped Baked Peaches with a sweet Sorghum drizzle on top. And you won't believe his larger than live punch bowl of Hibiscus Tea Sangria!

Source: Cooking Channel

39 :04x04 - Wine Country

Chef Bobby Flay's brunch vibe is all about the vine for this wine country themed menu. He prepares regionally inspired dishes like Fromage Blanc with Lavender Honey, Grape Focaccia, Olive Oil Poached Eggs with Pancetta and a drink he calls the La Vie en Rose Champagne Cocktail. Raise your glasses for this irresistible brunch!

Source: Cooking Channel

40 :04x05 - Impress Your Guests

Chef Bobby Flay demonstrates how to prepare a jaw-dropping brunch without breaking a sweat. His quick and impressive recipes include Biscuit Sticky Buns, Asparagus and Cheese Popovers, Apricot & Raspberry Granola Gratin and Riesling Sangria with Mango & Nectarine. A brunch that's equal parts easy and amazing!

Source: Cooking Channel

41 :04x06 - Springtime Brunch

To celebrate the festivities and holidays of the season, Chef Bobby Flay prepares a delicious brunch spread that's perfect for any family gathering at springtime. He's inspired by Hot Cross Buns to make Spiced Raisin Pancakes with Rum-Raisin Cream Cheese Glaze, and re-imagines a holiday staple with his Ham and Cheddar Pie served with Mixed Greens tossed in Apricot Vinaigrette. He also celebrates the colors of spring with an Everything Hash Brown Cake with Pickled Red Onions and Green Onion Creme Fraiche. And to drink he's mixing up colorful Carrot & Orange Mimosas.

Source: Cooking Channel

42 :04x07 - Trattoria Brunch

Bobby Flay creates a brunch menu in the style of Italian trattorias-casual, laid back, and with plenty of family-style dishes! First up, some decadent Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts. He's also making a Frittata with Cherry Tomatoes, Sausage, Arugula and Ricotta and serving it with a side of Rosemary Home Fries with Pancetta, Parmesan and Parsley. And to toast to a wonderful meal, he'll pour a citrus and mint cocktail he calls a Citronata.

Source: Cooking Channel

43 :04x08 - Bread-y For Brunch

Bobby prepares Frittata di Pane with Broccoli Rabe, Sausage and Riccotta and some Blueberry-Lemon Bread Pudding Muffins.

44 :04x09 - Mexican Brunch

Mexican corn pancakes and crispy breakfast potatoes with red Chile-lime hollandaise are created.

45 :04x10 - Winter Weekend Brunch

Gingerbread pumpkin waffles; buttermilk-rum caramel syrup; migas filled chile rellenos with pulled chicken; tomato salsa and chihuahua sauce; cranberry-orange vodka tonic.

Source: Cooking Channel

46 :04x11 - Farmer's Market Brunch

Chef Bobby Flay takes his favorite green market finds to make a fresh, healthy and delicious weekend brunch. His menu features a savory Tomato Strata, crispy Zucchini Pancakes with Apricot Butter, Seared Salmon with a crunchy Brussels Sprouts-Apple Salad and a fruity and refreshing Ginger Peach Iced Tea. From the farm to your plate in one tasty brunch!

Source: The Cooking Channel

47 :04x12 - Chocolate Brunch

Chef Bobby Flay satisfies your chocolate fix with a cocoa-filled brunch menu of sweet and savory dishes. He's serving Double Chocolate Pancakes with Salted Caramel Syrup, Mole Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc, and Chocolate-Orange Yogurt Panna Cotta.

Source: The Cooking Channel

48 :04x13 - Marrakesh Express Brunch

Chef Bobby Flay showcases the amazing spices and flavors of Morocco with this mouthwatering brunch. His menu includes Oatmeal with Honey Roasted Apricots and Pistachios, Moroccan Eggs with Flatbread and Goat Cheese, a refreshing Moroccan Coffee Granita Parfait and beautiful Apricot Mimosa.

Source: The Cooking Channel
Warning: Brunch @ Bobby’s guide may contain spoilers
Classification: Reality
Genre: Cooking/Food | Educational | Family | Talent
Status: TBD/On The Bubble
Network: Cooking Channel ( USA)
Airs: Tuesdays at 09:30 pm
Runtime: 30 Minutes
Premiere: October 16, 2010
Episode Order: 13
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