Bobby Flay on heat and balance

Bobby Flay blew into Norfolk last weekend with a stiff March wind, but everything about the famous food network chef was sunny and calm.  Behind the scenes at Norfolk’s scope, there was a shortage of poblanos, tomatillos and tortillas, but the show went on after a Farm Fresh manager opened up the nearest store and delivered Flay’s signature southwest ingredients.

 Flay had spent Friday challenging a Chesapeake chef to an impromptu throwdown involving a pulled-pork sandwich.  Both Leigh Ann Whippen of Woodchicks BBQ and Flay are masters of the grill, but they do two different kinds of grilling. Flay sears his fish and meat over a blazing fire, using limes, peppers, tomatoes and honey to deliver flavor and depth. Whippen’s grilling is low and slow, relying on the natural flavor of the meat for taste and texture., and Flay tried to match her hour for hour in the surprise challenge.  Who won the Tidewater throwdown? Flay said he couldn’t tell us until the show aired. Meanwhile, he entertained hundreds with his demonstration of rib-eyes on the grill and a lobster-avocado cocktail.  Find video from Delores Johnson of the Virginian-Pilot and read the full story of Bobby Flay’s Virginia appearance, including a peek behind the scenes of a cooking show, a few of Bobby’s secrets; and his recipe for Striped Bass with Succotash.