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Season 4

29 :04x01 - New Orleans Brunch

Mar/04/2014
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30 :04x02 - French-American Brunch

Mar/11/2014
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

31 :04x03 - Southwest Brunch

Mar/18/2014
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

32 :04x04 - Wine Country

Mar/25/2014
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

33 :04x05 - Impress Your Guests

Apr/01/2014
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

34 :04x06 - Springtime Brunch

Apr/08/2014
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

35 :04x07 - Trattoria Brunch

Apr/15/2014
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

36 :04x08 - Bread-y For Brunch

Apr/22/2014
Bobby prepares Frittata di Pane with Broccoli Rabe, Sausage and Riccotta and some Blueberry-Lemon Bread Pudding Muffins.

37 :04x09 - Mexican Brunch

Apr/29/2014
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Classification: Reality
Genre: Cooking/Food | Educational | Family | Talent
Status: Returning Series
Network: Cooking Channel ( USA)
Airs: Tuesdays at 09:30 pm
Runtime: 30 Minutes
Premiere: October 16, 2010
Episode Order: 14
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