Grill It with Bobby Flay S01E07 Short Ribs New Show Season Premiere

Grill It with Bobby Flay S01E07 Short Ribs - New Show Season Premiere

Here's a new show that just aired on Food Network this morning, yet another series with Bobby Flay. This is the 7th episode to be filmed, yet it was the season premiere, airing at 10am NYC on Sunday July 6th 2008. At the time that it aired, the Food Network site said that the 1st episode to air would be S01E02, Shrimp. That episode is now rescheduled to July 27th. According to the official description below, this appears to be a 13 episode mini-series, and if the current broadcast schedule remains as it is for the 1st two episodes, there should be a new one every three weeks with 12 remaining to broadcast. Being a fan of Bobby Flays shows (I believe I have watched every show since 'Hot Off The Grill'), here are some of my observations on this new mini-series;

To begin with, I was very surprised to see a new show still being broadcast in 4:3 aspect ratio, and for some reason Food Network seems to broadcast all of Flay's shows in MONO. Other than that, this show was fun to watch. In fact my wife and I are most certainly going to try some of the marinades. This show appears to be filmed at the same location as Boy Meets Grill, as you can see NYC and the Brooklyn Bridge in the background. Yet this set is smaller, lower and a little more to the North of the Boy Meets Grill set. We like the cheap looking wooden blinders around the set. The 1st guest (actually the 7th guest, just 1st to air) was fun to watch. Bobby's shows, to us, are just a lot more fun when there's someone else on them. That was one of the cool factors of Hot Off The Grill, which we really miss. So anyway, do enjoy!

Bobby Flay Fan in Japan
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Grill It with Bobby Flay S01E07 Short Ribs New Show Season Premiere preview 1
From Food.Com:
About the Show

The tremendous success of the series Throwdown, Iron Chef America and Boy Meets Grill has fans of Bobby

Flay stopping him at every corner begging for a chance to cook with the chef. And now they can. Grill

It! with Bobby Flay lets fans live out their ultimate culinary fantasy. Through audition tapes and

casting calls, lucky Food Network viewers, known for their own mastery of the grill, vied for one of 13

coveted guest spots to cook alongside the grilling guru himself. The guest griller's best recipe (be it

fish, meat or vegetable) became the grilled food of the day. The added twist is Chef Flay had no clue

about the food of choice until the guest arrived, so with the reveal he also had to whip up his own

recipe on the fly. Grill It! with Bobby Flay is not about competition, but more about the opportunity

of a lifetime to “grill it” with one of the best pit masters around.

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Grill It with Bobby Flay S01E07 Short Ribs New Show Season Premiere preview 2
About the Guest - JUDIAANN WOO
http://www.pastryscoop.com/press_jw_bio.html

Judiaann Woo, pastry chef and writer is executive director/editor-in-chief of PastryScoop.com. Since its launch in 2003, Judiaann has overseen the creative development and content of this dynamic Web site sponsored by The French Culinary Institute, dedicated to supporting, educating, and inspiring pastry artists around the country.

"Judiaann is highly experienced and skilled in writing, marketing, creative content, and pastry—an unusual combination, but the perfect one for someone to guide and build this marvelous online pastry resource," stated Dorothy Cann Hamilton, founder and CEO of The FCI.

Born in South Korea and raised in Portland, Oregon, Judiaann credits her love of cooking with her undeniable love of eating. With a B.A. in English literature and creative writing from Pacific University, Judiaann enjoyed three separate careers in advertising, fashion marketing, and independent film production before deciding to make food—her lifelong avocation—into her profession.

In 1999, Judiaann graduated first in her class at The French Culinary Institute in New York City, where she received a Grand Diplôme in Classic Pastry Arts. Since then, she has continued her culinary studies by completing additional coursework at The FCI on topics such as French and Italian cooking, wine, beer, and food writing.

Judiaann served as an executive and corporate pastry chef in several Manhattan restaurants and bakeries including Bouley Bakery, Danube, The Mercer Kitchen, Rue 57, Tao, and Polka Dot Cake Studio. Outside of the kitchen, Judiaann has worked as a creative consultant for "Katie Brown Entertains" for Lifetime television and as a flavor consultant for Wrigley's and Virginia Dare. She is also a featured writer on 3aday.org and a celebrity food reviewer on Dishola.com. Judiaann writes regularly for Food Arts magazine where she is a contributing editor.

She is a frequent judge, demonstrator, and contributor for various food competitions, exhibits, and charitable events around the country. She is also the 2006 winner of Häagen-Dazs' first national flavor search contest. You can find her name under pints of "Sticky Toffee Pudding" ice cream in grocery stores and Häagen-Dazs shops around the country.

Judiaann has appeared in numerous print publications including The New York Times, Pastry Art & Design, Food Arts, Frozen Desserts, and Edible Brooklyn. Her television credits include appearances on Food Network, TLC's "Dinner Takes All," NBC's "Weekend Today In New York," KTVK Phoenix's "Your Life from A to Z," CW11's "Morning News," and Canada's Life Network "Making It Big." She has been a guest baking expert on Michael Colameco's radio show "Food Talk" on WOR 710 and Jim Coleman's "A Chef's Table" on WHYY Philadelphia, as well as the internet podcast program "Jim's Kitchen."

She is a member The James Beard Foundation, Experimental Cuisine Collective, Slow Food USA, IACP (International Association of Culinary Professionals), WCR (Women Chefs & Restaurateurs), AIWF (The American Institute of Wine & Food), and is certified in food safety and protection by the New York City Department of Health.

Judiaann enjoys all aspects of cooking and entertaining, seeking out new food adventures, and advancing her culinary skills and knowledge.