%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- Brunch @ Bobby's
- Season 3
- Episode 12
Flavors of New England
Brunch @ Bobby's - S3 - E12
Bobby Flay's heads to New England to feature a refreshing SmoothTEA and delicious Pumpkin-Cranberry Scones and Johnnycakes with Whipped Maple Butter.
Brunch @ Bobby's: Season 3 - 15 Episode s
3x1 - Tasty Trattoria Brunch
January 3, 2013
Bobby Flay creates a brunch menu in the style of Italian trattorias-casual, laid back, and with plenty of family-style dishes!
3x2 - Brunch Bites Across Europe
January 10, 2013
Bobby Flay's making it easy to entertain for brunch with European-inspired small bites that are sure to please anyone!
3x3 - Vermont Bed & Breakfast Style
January 17, 2013
Bobby's making Black Pepper Popovers Filled with Vermont Cheddar and Scrambled Eggs and Maple-Mustard Glazed Bacon.
3x4 - Bay City Brunch
January 24, 2013
On today's brunch menu is Smoked Salmon & Scallion Scramble plus a flavorful Wild Mushroom-Yukon Gold Hash and some irresistible Blackberry-Hazelnut Sticky Buns.
3x5 - Southern Brunch
January 31, 2013
Bobby creates a brunch menu that honors classic Southern dishes. He's making Deconstructed Roasted Tomato Grits & Shrimp with Sauteed Baby Mustard Greens and Bacon "Confit".
3x6 - Bourbon Street
February 7, 2013
Bobby honors Bourbon Street with fried green tomatoes, French toast, bananas Foster and more.
3x7 - Sizzling South Beach Brunch
February 14, 2013
Bobby Flay's craving a taste of South Beach. He's making a Spanish Tortilla with Homemade Chorizo, Piquillo Peppers and Garrotxa Cheese and serving Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo alongside.
3x8 - Bold Southwestern Brunch
February 21, 2013
Bobby Flay returns to his culinary roots with a bold Southwestern brunch! On the menu are Texas Eggs Benedict and Cast Iron Home Fries with Chiles, Cilantro and a Creamy Garlic Dressing.
3x9 - Open House Brunch
February 28, 2013
Brunch at Bobby Flay's is an open house with an Orange Spiced Crumb Cake, a Citrus Blueberry Salad with Minted Sugar, Scrambled Eggs with Dill Havarti, Country Ham and Sweet Potato Hash Browns with Green Onion Vinaigrette.
3x10 - Bay City Brunch
March 7, 2013
San Francisco-inspired brunch is prepared. Dishes include apricot-yogurt parfait with California granola, and an orange-scented bombolini with pastry cream and chocolate dipping sauce.
3x11 - A Basket of Brunch Goodies
March 14, 2013
Bobby Flay's making a spread of American favorites like Shoo-Fly Muffins, Banana Bread with Vanilla Bean-Pecan Butter and Fruit Filled Mini Toaster Pastries! And to impress his guests, he's creating a one-of-a-kind Bellini Bar.
3x12 - Flavors of New England
March 21, 2013
Bobby Flay's heads to New England to feature a refreshing SmoothTEA and delicious Pumpkin-Cranberry Scones and Johnnycakes with Whipped Maple Butter.
3x13 - Beach-y Keen Brunch
March 28, 2013
Bobby Flay takes a "stay-cation" in an Island-inspired brunch with Jerk Pork Belly and Sweet Potato Hash with Fried Eggs, Coconut Waffles with Chocolate Maple Syrup and Bananas, and a Tropical Fruit Salad with Ginger Syrup.
3x14 - A French Countryside Picnic
April 4, 2013
Bobby Flay's in the mood for a picnic brunch in the French Countryside. First up, a Tomato Tart drizzled with an herbaceous oil, Orange French Yogurt Cake with a Marmalade Glaze, Home Fries, Hard Boiled Eggs with Olive Tapenade.
3x15 - Brunch on Bourbon Street
April 11, 2013
Bobby Flay pays tribute to America's tastiest block with a brunch honoring Bourbon Street! He starts with some crispy Fried Green Tomatoes with Shrimp Remoulade.