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Spaghetti Park
Boy Meets Grill - S2 - E6
Chef Bobby Flay pays a visit to Spaghetti Park in Corona, Queens, New York. There he cooks up a delectable Tuscan feast for the Italian-American community of Queens. The menu includes a rosemary-bricked grilled chicken, grilled tuna and white bean salad, and a grilled antipasto with a gorgonzola crostini.
Boy Meets Grill: Season 2 - 6 Episode s
2x1 - Burgers, Cuban Style
February 28, 2004
Chef Bobby Flay visits his favorite Cuban restaurant in Chelsea, New York, and decides to try his own Cuban-style burger. Not only does he create some flavorful burgers, the menu also includes grilled tuna burgers with a pineapple glaze, a grilled chile relish, and what else, a side of seasoned grilled fries with fresh fruit.
2x6 - Spaghetti Park
March 7, 2004
Chef Bobby Flay pays a visit to Spaghetti Park in Corona, Queens, New York. There he cooks up a delectable Tuscan feast for the Italian-American community of Queens. The menu includes a rosemary-bricked grilled chicken, grilled tuna and white bean salad, and a grilled antipasto with a gorgonzola crostini.
2x9 - Beer and Bratwurst
May 1, 2004
Chef Bobby Flay takes it German-style with a traditional meal of beer and bratwurst. The recipes include beer-simmered bratwurst with onions and red cabbage sauerkraut, German potato salad, and all kinds of pickles.
2x10 - Short Ribs and Shrimp
May 31, 2004
Chef Flay visits a Korean grocery called the Han Ah Reum Market in Flushing, New York. Here collects the right ingredients to make the perfect Korean meal. The menu features Korean BBQ short ribs, a sesame garlic marinade, kimchee salad, and grilled shrimp in lettuce leaves with serrano-mint sauce.
2x12 - Surf and Turf
April 24, 2004
Bobby visits the Chelsea Markets in NYC for his surf and turf recipes of Grilled Lobster Tails with Green Curry-Mango Dipping Sauce Saffron Lobster Salad on Grilled Fingerlings with American Caviar & Grilled Steak & Papaya Salad.
2x13 - Thanksgiving on the Grill
November 17, 2004
Chef Bobby Flay prepares a Thanksgiving feast for the his staff members who live too far away to go home for the holidays. The menu features apple-sage glazed grilled whole turkey with grilled apples, orange-glazed grilled acorn squash, grilled polenta with morel vinaigrette, and mulled cider. Pastry chef Vicky Wells provides pumpkin bread pudding and Bobby buys a pumpkin pie from Whole Foods Market for dessert.