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!
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.