1x1 - Firehouse Grill

June 11, 2003

Chef Bobby Flay surprises an FDNY station with an Italian feast. With the help of the fire fighters, he cooks a pizza with hot sausage, grilled peppers and onions, and oregano ricotta. He then prepares an antipasto with mozzarella, grilled tomatoes and peppers, and finishes the menu with 18 Porterhouse steaks.

1x2 - Brunch Time

August 2, 2003

Chef Bobby Flay introduces us to his favorite meal, brunch. He makes an easy but plentiful brunch for a large crowd. The brunch consists of corn muffins with a blueberry butter, grilled pineapple with marscapone cheese, ham steaks and a tasty coconut cake. He shows that brunch doesn't have to be hard to be delicious.

1x3 - Where's the Duck?

July 26, 2003

Chef Bobby Flay, along with his friend, and fellow Chef Patricia Yeo, create a scrumptious Chinese meal. This incredible mail includes skewered shrimp, a fresh noodle salad, moo shu pancake rolls with rotisserie duck and fresh scallions. Bobby introduces his viewers to the simplicity and deliciousness of Chinese cuisine.

1x4 - Fiery Fiesta

May 24, 2003

Chef Bobby Flay shows off the San Diego tcaco cuisine by perfecting the well known fish taco, with orata, which is a flaky white fish. The orata is grilled, a tomato salsa is made, and to top it off a blissful tequila cocktail made from fresh pineapples, ice and a hint of mint. This meal is a fresh reminder of San Diego.

1x5 - Mediterranean Style

June 28, 2003

Chef Bobby Flay creates a Mediterranean feel with this episode. Boffy creates a saffron flavored rice with steamed vegetables, tasty grilled clams, a Mediterranean Sea Bass, and bronzini. Last but not least, Bobby makes a white peach sangria, made from pureed peaches, and white wine. This meal takes the viewers right into the Mediterranean.

1x8 - Viva Argentina

July 5, 2003

Chef Bobby Flay creates an Argentinean feast beyond anyone's expectations! This remarkable feast includes, Chimichurri, quail with black and white pepper, a grilled potato salad with juicy watercress, green onions and blue cheese, sliced watermelon with honey and lime, and tops it off with a rose sangria. This feast really takes the books!

1x9 - Southwest Rotisserie

May 17, 2003

Chef Bobby Flay shows off his expertise! Southwestern food, cooked with much knowledge and passion. The menu includes chipotle basted rotisserie lamb tacos, a salsa cruda with tomatoes, a charred corn guacamole, and delicous white peach margaritas. Bobby definitely shows his audience why Southwestern is his expertise.

1x11 - Grilling Tandoori Style

July 12, 2003

Chef Bobby Flay introduces America to the wonderful art of tandoori cooking, which is traditional Indian cooking over an open grill. Bobby's way includes the grill, a few bicks, and a rotisserie. His menu features squid with tamarind and a mint vinaigrette, tandoori-style Cornish hens, and basmati rice. To go with this meal? A mango and mint iced tea.

1x12 - It's Greek To Me

July 19, 2003

1x13 - Boy Meets Texas Girl

May 18, 2003

Chef Bobby Flay, along with Stephanie March from Texas, try out a Texas BBQ Challenge. They first visit a BBQ restaurant in Queens to taste what's out there. Bobby then tries to impress his lady friend, and makes a barbecued brisket sandwich on Texas toast, a green onion and potato salad, spicy pickles and grilled peaches with crème fraiche and molasses. Everything in Texas is bigger, and more barbecued.