Bobby Flay Does Pilates, Matcha 12 with Jimmy V, Meatball Parm Sliders with Katie Lee Biegel

Summary

Bobby on the Beat – Episode Summary

Episode Title: Bobby Flay Does Pilates, Matcha 12 with Jimmy V, Meatball Parm Sliders with Katie Lee Biegel
Date: February 9, 2026
Host: Bobby Flay
Featured Guest: Katie Lee Biegel
Special Appearances: Jimmy V, Taylor Phillips (Pilates instructor)

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Episode Overview

This episode dives into Bobby Flay’s dynamic world—from culinary creativity and personal connections to physical wellness and cultural trends. Joining him is longtime friend and fellow TV personality Katie Lee Biegel. The two explore friendship, resilience after career shifts (notably the end of Katie’s show The Kitchen), and new ventures in wine, writing, and content creation. The episode also brings in lighthearted culinary reviews (matcha with Jimmy V) and a behind-the-scenes peek at Bobby’s Pilates regimen. Lively, personal, and often humorous, it’s a true look “behind the kitchen door” and into the lives of two food world stars.

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Key Discussion Points & Insights

1. Longstanding Friendship & Life Reflections

• Opening banter about their 20-year friendship:

  • “You and I have such a long history… we live separate lives on TV, but ultimately we've been good friends for a very long time.” — Bobby (00:01)
  • Katie credits Bobby as a mentor and personal confidant, which leads them into reflecting on key moments from their lives, such as Bobby’s divorce and the comfort of their famous New York lunches.
  • Memorable quote: “I've always felt like I could share anything with you.” — Katie (00:32)

• The ebb and flow of New York social life:

  • They talk about making plans far in advance, the rarity of spontaneous visits, and longing for more shared meals. (01:47–02:13)

• Nightlife, aging, and evolving routines:

  • Katie jokes about her pajama lifestyle and early bedtimes—"You know what time I went to bed last night? 8 o'clock. Felt so good." (02:48)
  • Bobby reminisces about his daughter staying out late, seeing echoes of his own youth: “When you are young, you should say yes to everything, do everything, live, be wild.” — Katie (05:20)

2. Career Transitions & Reinvention

• The end of The Kitchen (Food Network):

  • Katie talks candidly about the show's cancelation—mourning the loss but looking forward to new projects.
  • “I don’t think I realized how much I tied my identity to that show. …now I feel like I've come out the other side, and I have a lot of things to be excited about.” — Katie (05:38)
  • She mentions starting her own podcast (All On the Table) and filming a YouTube cooking show.
  • Bobby reassures her: “Well done. 12 years—that's a lifetime of achievement in the TV business for sure.” (12:05)

• Constant evolution in career and life:

  • “We all have to constantly evolve. …Everything. We need to always be learning, always be willing to change. Because if you just stay stuck. …that's what you'll be: stuck.” — Katie (12:43)
  • Bobby connects this to his own need to move on after cancelations: “I have to evolve, too.” (12:28)

3. Wine Entrepreneurship and Wellness Trends

• ‘Kind of Wild’ Wine:

  • Katie discusses her journey into organic wine, working with partner vineyards, and the direct-to-consumer boom.
  • Bobby: “How come I’m not getting hungover on this?” (07:12)
  • Katie: “There's zero sugar, okay? ...It's organic, and so you're not having all those [additives]...” (07:26)
  • They riff about wine varietals (Pinot Noir, Rosé, Cava, Gruner, Malbec, Montepulciano, etc.), elevating lesser-known options like Cava and Gruner, and demystifying “bubbles.” (10:45–11:40)

• Sober curious movement:

  • Bobby probes: “What about all this chatter about people drinking less? Do you think it’s real?” (09:58)
  • Katie: “It is a difficult time… I'm never gonna quit drinking completely…but I'm gonna make a better choice.” (10:01)

4. Cooking Demo: Meatball Parm Sliders

• Bobby presents a classic meatball slider, sharing step-by-step instructions (08:18–09:22), including:
  • Mixing ground pork, beef, ricotta, eggs, Calabrian chili, and herbs; crusting and poaching meatballs; melting buffalo mozzarella.
  • "Soft hands, everyone. And then we're going to form the balls." — Bobby (08:38)
• Katie's food enthusiasm:
  • “All I can think about is this ooey gooey mozzarella cheese dripping off of a perfectly toasted bun.” (07:49)

5. Writing, Creativity, and Italy

• Bobby reveals he’s at work on a book about Italy, calling it his greatest destination and inspiration.
  • “Italy is the place that's really captured my attention more than any other place.” (13:56)
• Katie discusses juggling a new screenplay, novel, and cookbook outline (14:34).
• Memoir talk:
  • Bobby: “Would you ever write a memoir?” (14:51)
  • Katie: “I'd love to… it's important to tell your story and not be telling on someone else.” (14:53)

6. Resilience as a Life Skill

• “I've never taken no for an answer on anything. …Somebody said to me, 'You better get a thick skin and get it fast.' I'd never had better advice than that.” — Katie (16:59)
  • She credits perseverance and a refusal to wallow as keys to success.

7. Wellness, Workouts, and Pilates

• Dance workouts:
  • Katie shares her love for Forward Space, a dance-based fitness class: “You dance your face off for an hour and it's almost like therapy.” (17:16)
• Bobby on Pilates:
  • He credits Pilates—and instructor Taylor Phillips—with helping correct the strain from years at the cutting board:
  • “Pilates literally changed my happiness in my life. …I have cooking injuries…standing over a cutting board like this… after 30-something years… it affects your body.” (20:44)
  • Taylor notes Bobby’s transformation in flexibility and core strength: “Your flexibility has changed quite a bit over the years…that's affected your posture, so you stand taller.” — Taylor (18:53)
  • Both praise Pilates for its safety and holistic impact: “Every exercise…is a full body exercise. …it's core, it's shoulders, it's the whole connectivity of your body.” — Taylor (19:41)

8. Family, Relationships, and Cooking at Home

• Affectionate banter about partners (Ryan and Brooke), cooking together, and letting go in the kitchen:
  • “Brooke will just say, I got this. …Or sometimes we cook together, which we did on New Year's Eve, which was really fun.” — Bobby (23:46)
  • Katie describes Ryan as “as nice as he is handsome,” and they often cook simple, happy meals for their daughter Iris. (22:33–23:01)
  • The duo reflects on supportive, loving relationships and balancing professional lives with family.

9. Matcha 12 with Jimmy V

• Jimmy V, self-styled “America’s food critic,” tries matcha for the first time (24:47–27:49):
  • “I think it's some type of a tea mixed with grass.” (24:48)
  • His verdict: “Yeah, I don't think it's my gig necessarily…almost like seaweedy. …I now I've had matcha, and it's all yours.” (26:42; 27:05)
  • Bobby and Katie admit they're not fans of matcha or matcha-infused desserts: “I'm not really a matcha person.” — Bobby (27:54)
  • “You would never see me ordering a matcha dessert.” — Katie (28:02)

10. Where to Find Katie Lee Biegel

• Instagram & TikTok: @KatieLeeBiegel
• YouTube: Katie Lee Kitchen
• Podcast: All On the Table (28:32–28:45)

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Notable Quotes & Memorable Moments

• Full-Circle Support:

  • “You're my confidant… I've always felt like I could share anything with you.” — Katie (00:27)
  • “You've had a full life. …Your life. Like there are some people when they write a memoir too early in life, I'm like, why are you doing that? Like, you haven't lived enough. You've lived a lot.” — Bobby (15:01)

• Embracing Change:

  • “You have to evolve, too, right?” — Bobby (12:28)
  • “If you just stay stuck… that's what you'll be: stuck.” — Katie (12:43)

• Wine Wisdom:

  • “You can have up to 70 additives in a bottle of wine, and you don't have all of that, so your body's not working as hard to process it.” — Katie (07:28)

• On Pilates:

  • “Pilates literally changed my happiness in my life.” — Bobby (20:44)

• On Perseverance:

  • “I've never taken no for an answer on anything. …You better get a thick skin and get it fast. …You have to keep moving.” — Katie (16:59)

• Matcha Skepticism:

  • “I think it's some type of a tea mixed with grass.” — Jimmy V (24:48)
  • “It's not my jam either.” — Katie (27:59)

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Timestamps for Important Segments

• Friendship & Life in NYC: 00:01–05:20
• The End of The Kitchen & Career Reinvention: 05:29–12:28
• Wine Ventures: 07:04–12:00
• Meatball Parm Sliders Demonstration: 08:18–09:22
• Italy & Writing Projects: 13:10–15:01
• Reflections on Resilience: 16:36–17:05
• Wellness—Dance & Pilates: 17:07–21:27
• Family & Cooking at Home: 22:32–24:08
• Matcha 12 w/ Jimmy V: 24:47–27:54
• Outro / Where to Find Katie: 28:32–29:16

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Tone & Style

The episode features a signature blend of warmth, honest storytelling, friendly ribbing, and expert-level food conversation. Both hosts are candid, playful, and supportive, giving listeners an intimate view of their lives and philosophies while offering tangible culinary and wellness takeaways.

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For more on Katie Lee Biegel’s ventures, check her out at @KatieLeeBiegel on Instagram/TikTok, Katie Lee Kitchen on YouTube, and listen to her podcast All On the Table.

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Transcript

[A]

Bobby on the Beat.

[B]

Hey, everybody. Welcome to Bobby and the Beat Fun episode. Today we have my good friend, Katie Lee Beagle. Katie is just a wonderful person and also like one of my confidants. And so welcome, Katie. You and I have such a long history, and I'm sure people don't know that, you know, we live separate lives on tv, but ultimately we've been good friends for a very long time.

[C]

A really long time. It's been like 20 years of friendship.

[B]

You're my confidant, you know, it makes.

[C]

Me feel so good. Thank you.

[B]

No, you really are.

[C]

Thank you. I've always felt like I could share anything with you. And I've always looked at you like a mentor as well.

[B]

Thank you. I go to you for advice. Most of the time it's personal.

[C]

You surely don't need to ask me for career advice.

[B]

Well, you know, you never know. There's always fashion advice or something along those lines. You know, I remember when I. The last time I got divorced, which was probably, I don't know, 12 years ago or something like that. Like, you were my first lunch. I remember we went to lunch at Marea in New York City, and it was like, it was so soothing. And you gave me, you know, I was kind of getting beaten up in the press and stuff like that. And you're like, nobody cares. Like, it doesn't matter and just like, don't worry about that and just move on with your life. And it was great advice.

[C]

I remember that lunch. We had a really good time, didn't we? We used to go out for long, fancy lunches. Do you remember our 11 Madison park lunch?

[B]

Oh, yes.

[C]

It was like a five hour lunch.

[B]

Yes. I mean, you and I have a lot in common. Obviously. We love food. We live in New York. We like long, boozy lunches. And so. Yeah, and we have to do that more. It's like one of those things where it's like, I kind of feel the same way with a lot of my friends in the business, which is like, everybody gets so busy. Like, you just take for granted that you're gonna see everybody and you wind up not seeing anyone.

[C]

I totally agree with that. And I. I think that there's something to live in in New York with that because people are moving so much. It seems like when you make a plan with somebody, it's for three weeks in advance. Whereas, like, in the summer when we're in the Hamptons, we're like, hey, what are you doing this weekend? We pop over to each other's House. But it's. It's not a city where you have people over a lot. I think we both like to entertain. We just don't entertain each other enough.

[B]

I know. I know.

[C]

You better invite me over for a lunch or a dinner.

[B]

Okay.

[C]

Okay, then I'll invite you and Brooke over.

[B]

I will definitely do that. I obviously know where you live in New York, and I walk by your, Your, your door all the time, and you always say to me, just knock on my door, but I'm like, I'm not. Like, she's gonna be in her pajamas. Because you're always in your pajamas.

[C]

I'm always in pajamas. Like, I will go home from this and I will put on what I had on earlier this morning, which was a gray thermal and gray sweatpants.

[B]

You've sort of become well known for going to sleep early and, like, just.

[C]

You know, what time I went to bed last night?

[B]

What time?

[C]

8 o'. Clock.

[B]

Wow.

[C]

Felt so good. It was great.

[B]

But you say it like, that's not what you do. But you do that all the time.

[C]

Usually I'm 9 or 9:30. Eight was especially early.

[B]

You know, all men never actually grow out of their high school fears. You know that, right? I remember first meeting you back in the day. You were married to Billy at the time, and you were so glamorous, and I didn't really know you. Like, I had met you a couple of times, and you were just one of those pretty girls that were always, like, put together and this and that. I mean, I'll just speak for myself as a guy. Like, when I was a teenager, like, I was always shy to talk to a girl who I thought was pretty because they wouldn't want anything to do with me, of course. Because why would they? Because they're the hot girls.

[C]

I think you've since gotten over that fear.

[B]

Not really. That's. That's another podcast. No, seriously, that's another podcast. I'm just lucky that I've been that. That a couple of women over the last 40 years have actually come up to me and said, hey, let's have a drink or something like that. But I'm very shy when it comes down to it. We got to know each other a little bit more and you started talking about, like, I just want to be in my sweatpants and go to sleep at 8 o' clock and be under the covers. I was like, oh, my God, she's normal. The pretty girls can be normal. It's amazing.

[C]

I used to say when I lived in a doorman building that the doorman thought two different girls lived in my apartment. The one all day that looked like a real schlub, and then at night would go out and be really glamorous. But you know what? I'm no longer that girl. Like, I'm not going out getting all dolled up anymore.

[B]

Well, you do sometimes. Of course you do.

[C]

For work. Yeah.

[B]

I mean, it's not. Look, you're a mom, you're a wife, You're a career person. Like you. You have a lot of responsibilities. Back when I was, like, young, we'd go to clubs every night.

[C]

Oh, I went out every night. It was like, where are we going to dinner? Where are we going to drinks?

[B]

Yeah.

[C]

No, I cannot even imagine. No, forget doing that.

[B]

My daughter, who's. I mean, she's 29, has. Has a career.

[C]

How is she 29?

[B]

She's 29.

[C]

I don't understand that.

[B]

She's living with me right now, but that's coming to good for everybody. But she's just waiting for her apartment to be ready. But, like, you know, she's living here with a boyfriend who's, like, the sweetest guy. And like, on Sunday, I'm sitting around here by myself, and it's 20 to 2 in the afternoon, and like, finally, like, they come out of the. Come out of their room. They're like, dad, we're hungry. I'm like, wait a second. You guys woke up at 20 minutes to 2 in the afternoon? Like, we went out till 4:30, like. And I'm thinking to myself, of course they did, because that's what you do.

[C]

As they should.

[B]

Yes, exactly.

[C]

As they should. When you are young, you should say yes to everything, do everything, live, be wild. Enjoy that era of your life.

[B]

For sure. Let's start with, like, the most current news, which is, you know, the Kitchen has been canceled. So what's life for you after the Kitchen? What's. What's it feel like?

[C]

You know, I was really sad about the Kitchen coming to a close. And I mean, I think we all kind of knew that it was obviously would eventually, but all daytime was being canceled, and we were the last man standing. I think we all thought we probably had another year, and then it kind of came out of nowhere, essentially. So I was really sad. And I don't think I realized how much I tied my identity to that show. And after 12 years of being on it, like, that really was such a big part of me. And now it's like I've mourned it. I went through the grief stage and Now I feel like I'm come out the other side, and I have a lot of things to be excited about. And, you know, I'm doing my podcast, which you were my first ever guest of love. And I just filmed a new YouTube show that we're editing right now that's Cooking in my kitchen, which was really fun. Ryan filmed it, so we're getting that edited.

[B]

I love that you married your producer.

[C]

I know. It is very convenient.

[B]

We have that in common now because Brooke and I obviously met on the job as well.

[C]

Right.

[B]

We were friends for a long time, and then it just kind of happened.

[C]

We both did what you're not supposed to do. Meet somebody at work. Right, Whatever. How else are you supposed to meet somebody is what I want to know.

[B]

Listen, I mean, as long as everybody is, like, treated well, it's great.

[C]

Yes. And everybody's on the same page. Then, of course, I have my wine kind of wild that I'm working hard on.

[B]

I love it. I might be one of your biggest drinkers.

[C]

You like the, don't you?

[B]

Oh, it's insane.

[C]

You're a rose.

[B]

And all of my friends like it too. My staff likes to drink it as well. I'll tell you why we love it. First of all, it's crisp and clean. I said this to you, right? I'm like, how come I'm not getting hungover on this?

[C]

You don't, Right?

[B]

Why?

[C]

It sounds gimmicky to say, oh, you're not gonna get a hangover.

[B]

Is it, like, less sugar?

[C]

There's zero sugar, okay?

[B]

That's what it is.

[C]

It's organic, and so you're not having all those. You can have up to 70 additives in a bottle of wine, and you don't have all of that, so your body's not working as hard to process it. I had gotten to the point where I couldn't have a glass of wine without having a headache the next day. And with this, I am fine.

[B]

All right, so this is the pinot Noir. I'm gonna pour you a little bit because it's time to feed you.

[C]

It is. I'm sitting here talking, when really all I can think about is this ooey gooey mozzarella cheese dripping off of a perfectly toasted bun, arugula and basil hanging out, and looks like some meatballs in there.

[B]

It's a meatball slider. And, like, you know, people that know and watch you on, like, Food Network know that you really love to eat in a enthusiastic way. Let's just say take a Bite. And then as you're eating that, I'm gonna show you how I made it.

[A]

Bobby, on the beat.

[D]

All right, meatball sliders, everybody. Let's do this. First, I'm gonna show you how to make the meatballs. Ground pork, ground beef, some ricotta cheese, a couple of eggs, some Calabrian chili, because, you know, I like it a little spicy. Some salt and pepper, some parmigiano, Reggiano cheese. And I'm gonna fold in some fresh basil and some parsley as well.

[B]

Mix it up.

[D]

Soft hands, everyone. And then we're going to form the balls.

[B]

You can do this a little bit ahead of time.

[D]

And now I want to actually make them a little bit crusty, so I'm going to put a little olive oil in a pan. Bobby Flay cookware works best, of course. Get them nice and crusty, and then I'm going to put them into your favorite tomato sauces already cooked, and let them sort of poach in there for about 25 minutes. Let them sit, take them out, add a little more sauce. Fresh mozzarella cheese. I like buffalo, if you want to know the truth. Put them in the oven, let them melt along with the buns that you toast a little bit, and then take it out, make a sandwich. You know that melty mozzarella cheese, a little extra basil, some fresh arugula for some pepperiness. Top it off with the top of the bun, and there you go. Meatball sliders.

[B]

Mmm.

[D]

Tastes good.

[A]

Bobby on the beat.

[C]

This Pinot Noir will be perfect with us.

[B]

How'd you get involved in this company?

[C]

I'd wanted to get into wine for a few years, and I kept looking for a partner. I kept trying different wines, and frankly, nothing that was very good that I liked. And then I met my partners, Jordan and Adam Sager, kind of coincidentally, through another friend, they wanted to get into organic wine direct to Consumer. And it was just kind of like a perfect storm that we met, and we launched with Direct to Consumer first, and now we're in retail going across the country, and it's been a really great adventure.

[B]

What about all this chatter about people drinking less? Do you think it's real?

[C]

I do think it's real. It is a difficult time in the alcohol business with people drinking less. For sure. I'm never gonna quit drinking completely. I love having a glass of wine. I love having a cocktail. But I'm gonna make a better choice. It's just like with the food that I eat. And it kind of dawned on me before I got into kind of wild. Because I had started to make the switch to organic wine with what I was drinking at home. Why for 20 plus years had I been buying organic grapes at the store, but drinking conventional grapes? What's the disconnect here? Grapes have a lot of pesticides, and I thought, I gotta make the switch. And when I made the switch to organic wine, I did start to feel better.

[B]

So what varietals do you guys have now?

[C]

We have this Pinot Noir. We have the rose that you love. I love our cava from Spain. It's bone dry.

[B]

It's so kava.

[C]

Yes.

[B]

I'm a huge Kava fan.

[C]

Oh, I didn't know that.

[B]

Yeah.

[C]

Oh, I'm gonna send one down for you this afternoon.

[B]

Oh, I made last year. I told Brooke I'm making a commitment to bubbles.

[C]

Oh. Don't you love to drink sparkling?

[B]

Absolutely.

[C]

I love it.

[B]

Jeffrey Zakarian does the same thing, but he just thinks it's, like, you know, bon vivant, you know?

[C]

Yeah. Jeffrey loves the champagne. He likes an expensive champagne. I like all different kinds of bubbles. Like, remember how it used to be, you'd go to a party and if it was Prosecco, you kind of looked your nose down at it. I love Prosecco. Love. But I love cava's too, so I'm. I'm really proud of our cava. Our gruner is fantastic. We have a Montepulciano. That's fabulous. A Malbec, a cab from Washington State.

[B]

You have all these varietals in your line. I didn't realize that. So you've grown it.

[C]

So we work with single estate vineyards for each one. It's not leftover grapes or anything. And it's not grapes coming from a bunch of different places. So they're all small family organic vineyards.

[B]

It's great. It's really good.

[C]

Thank you. Putting out good stuff. I appreciate it.

[B]

And not no surprise. I mean, getting back to the kitchen really quickly. And I don't want to, like, you know, stay on this for that long, but I just want to say to you, like, well done was 12 years.

[C]

Thank you.

[B]

That's a lifetime of achievement in the. In the TV business for sure.

[C]

It's like a dinosaur. Yeah.

[B]

But also, like, time to evolve. Like, you're bigger than that, in my opinion. Like, you have so much to offer. Obviously. You're selling wine. You write cookbooks, you write novels, you write screenplays. I mean, there's so much. You know, you're doing your podcast now. You have tons to offer.

[C]

So kind.

[B]

Thank You. And so you should really think about it in the positive. It's like, you know, I've had plenty of shows get canceled on the Food Network. People just think, oh, Bobby's been on network for 30 years. Which is true. But, like, I have to evolve, too, right?

[C]

We all have to constantly evolve.

[B]

Constantly evolve.

[C]

And not just in our careers. I think in our personal lives. Everything. We need to always be learning, always be willing to change. Because if you just stay stuck. Yeah, that's what you'll be stuck. So I am excited about it now. It took me a minute to feel that way, for sure. I love this place that I'm at in life. Sometimes I wake up in the morning and think, I just feel so good right now. I love being a mom more than anything in the world.

[B]

You introduced me to one of my favorite places in the world, which is Loscolio.

[C]

Yes.

[B]

You know, you hear about, like, great restaurants in this. In this part of the world, or in this place in this part of Italy and this and that. And yes, there's so many. But, you know, that place is special for lots of other reasons as well, besides the fact that, like, you just don't ever want to leave, but it's also the people who make you feel like they're part of your family.

[C]

There's nothing like it.

[B]

I know.

[C]

I don't ever get tired of going. The last time that we went, last September, we planned a couple other places in Italy to go as well, and I had a great time in all those places, but I easily could have just stayed there for two weeks and not gone anywhere else.

[B]

Yeah. I'm writing a new book about Italy. Sort of like an American chef's obsession with the place.

[C]

Oh, that's a great idea.

[B]

Italy is the place that's really captured my attention more than any other place.

[C]

Same.

[B]

It just has. And it's the place that I spend more time than any other place other than, obviously, New York City. I just felt like it was time to write, you know, my sort of collection of adventures and memories and obviously food and all those kinds of things.

[C]

I think you and I were both meant to be Italian.

[B]

I totally agree.

[C]

Yeah. Something happened, and we're not, but I took my DNA test, hoping it would come back and say there was a little Italian. There was zero percent.

[B]

What are you penning these days? Are you making. Are you writing cookbooks? Are you writing novels?

[C]

Well, I'm working on three. Three different things I'm writing right now, so I'm working on a screenplay. I have an idea for a novel that I've been kind of sketching out. And I have just started writing an outline for a cookbook. So I need some more hours in my day.

[B]

Would you ever write a memoir?

[C]

I'd love to write a memoir.

[B]

So why don't you do it? You know what? You've had a full life. Ms.

[C]

I have had a lot happen. You've had a full life, and you're.

[B]

Such a young person, and it's like your life. Like there are some people when they write a memoir too early in life, I'm like, why are you doing that? Like, you haven't lived enough. You've lived a lot.

[C]

You think I've lived enough to write a memoir?

[B]

I think that, look, it's all how you feel about yourself and feel about life. I just wrote my 18th cookbook and I named the chapter one.

[C]

I looked at that because it was like a cookbook memoir. You know what I think makes a good memoir, though? Like, when you've had things that obviously other people are involved, I think it's important to tell your story and not be telling on someone else. So it's a way of crafting it that it's your experience.

[B]

I also think that you're like, in so many ways, an amazing role model for younger women because you were in this position when you were young. You met this person who was like, literally an icon in the world. And that can be a very, very difficult thing to try to handle. And you had a really nice relationship. I was there. I mean, I remember this. Obviously it came to a close, but in a very nice way. You just kind of went on from there. Like, you didn't kind of like cover up and get all depressed and go and hide and run. Like you went to the next step, which is kind of like. When I heard about the kitchen being canceled, I was like, Katie's got this. I'm not worried about Katie at all. This is just speed bump.

[C]

And.

[B]

And she's gonna take the experience that she has and she's going to multiply the opportunities.

[C]

I really believe that I'm gonna come here more often. Cause you're so good for my self esteem.

[B]

But I really believe that you've said.

[C]

So many nice things.

[B]

No, it's so true though.

[C]

I'm just a person that kind of keeps going. And like, I've never taken no for an answer on anything. I am a dog with a bone. And what are you gonna do? Sit around and wallow about stuff? Like, no, there's no poor pitiful me. I remember when I was really young and first came to New York, somebody said to me, you better get a thick skin and get it fast.

[B]

Yeah.

[C]

And I'd never had better advice than that. And you got to just keep moving. You have to keep moving.

[B]

I agree. Well, speaking of moving, like, what do you do to work out?

[C]

So I do this workout called forward space. I have never had more fun in a workout.

[B]

Say more. What is this?

[C]

It is a dance workout. You go in, the lights are off. It looks like a club. It's club lights. They have a DJ booth, they play the best music and you dance your face off for an hour and it's almost like therapy.

[B]

Is it like Tracy Anderson dancing?

[C]

It's not like that.

[B]

Okay.

[C]

It's not choreographed because you made me go there too. Yeah, Tracy's a little too choreographed for you. I love to dance and I'm not going out dancing at one in the. I wouldn't even know where to go dance. And I don't want to wear uncomfortable shoes. I get to wear my workout clothes and my sneakers and go back to bed. And at 9:30 in the morning, I do my drop off at School at 9 o' clock and I go straight to forward space and do that. I have a blast.

[B]

One of the things that's really saved my physical life is Pilates because I've been standing over a cutting board for 35 years like this.

[C]

Oh, I want to go to Pilates with you.

[B]

This is my girl, Taylor Phillips. She's amazing. She is such a great instructor.

[C]

Amazing.

[A]

Bobby on the beat, going to the.

[B]

Equinox for some Pilates. This is how I like to start my day. It really kind of activates my body. So let's do it.

[E]

Taylor and I have been together for like, I don't know, six or seven years at least. Yes, I love Pilates.

[B]

For me personally, everybody does their own thing. I have very long days, whether it's.

[E]

Being in the kitchen or shooting television. I've been standing over a cutting board for like 35 years like this. So my spine basically did that.

[C]

Followed it.

[B]

Sure.

[E]

And so I originally decided that Pilates might be a good thing for my posture. Just to elongate my body a little bit and to stretch my muscles. I think it's hard to find a great Gladys instructor. I found one so I don't change. This is my person.

[F]

Your flexibility has changed quite a bit over the years. Hamstrings, when you first came in super, super tight from running, standing a lot. Core strength has changed Definitely quite a bit. Let's switch. And that's affected your posture, so you stand taller, your shoulders are in a better place. So that tightness from bending over, we've corrected that. We change things up around here.

[C]

Right.

[F]

We'll move around, do spine.

[C]

Correct.

[F]

Do some barrel work on the shoulders. Come back to the reformer. No session is ever exactly the same.

[E]

I prefer this kind of, like, body strength because it creates tone as opposed to bulk. I also think it's safer.

[B]

Agreed. That's just me.

[E]

I just think it's safer because you're not sort of overworking your muscles.

[C]

Yeah.

[F]

Every exercise in planets, in a way, is a full body exercise. So anything that you're doing in here, it's not just. Just a bicep exercise. It's core, it's shoulders, it's the whole.

[C]

Connectivity of your body.

[F]

We've been loving the spine corrector lately, which is a great place for you to open up your chest. Right. Fix your posture. Counteract all those days of bending over. We also never stop.

[B]

Right.

[F]

There are no breaks.

[C]

We're like, go, go, go.

[E]

She's a killer.

[F]

I mean, in the best of.

[E]

But you know, the thing is, you know your craft and understands how everything.

[F]

Moves when you're here, you are here to work. So it doesn't matter if you're tired.

[C]

You've been up, hungover.

[F]

Hungover a couple of times. You show up ready to work, and you're always dedicated.

[B]

It's 90% of it, really.

[C]

It really is.

[B]

And if I'm one minute late, I get in trouble.

[F]

So that's true. You can't be late around here. I don't tolerate it.

[B]

That was awesome. Thank you.

[C]

It was amazing. Thank you.

[B]

Bobby on the Beat literally changed my happiness in my life.

[C]

Really?

[B]

Yeah. Because bottom line is I have cooking injuries. I don't mean like a cut and a burn. I have plenty of those over time, standing over a cutting board like this. Like at some point, after 30 something years, 40 years of doing that, it affects your body especially. Guys don't. We just don't stretch. Like, I'm speaking for most guys out there and all my friends, it's like, we go play basketball, we go work out, we go for a run. Stretching. Yeah. It's like we bend our quads for two seconds and then we're like, we're good. Let's go get a bagel.

[C]

And so much of cooking, too, is looking down. It's almost like tech neck.

[B]

Exactly.

[C]

Getting that and just moving mine just now, I felt it go.

[B]

But Pilates is one of those things that the movements are so small. If you don't have a great person teaching you or watching you, it can be ineffective. And that's why when I found Taylor, I was like, this is it.

[C]

I want to go.

[B]

No, she's great. I see that you and Ryan are doing some stuff online. Like you're going to. Going to restaurants and, like, doing some stuff. How's that been?

[C]

I just drag him along.

[B]

Okay.

[C]

Ryan's a little camera shy.

[B]

Is he?

[C]

Oh, yeah, Yeah. I always have to bring him kind of kicking his assignment.

[B]

He's good, though.

[C]

He's great on camera.

[B]

Yeah?

[C]

Yes.

[B]

He's so handsome.

[C]

And he's like, I know, he's my Disney prince. Yeah.

[B]

You found him.

[C]

Yes. I mean, I think he's fantastic on camera. And he always goes, like, kicking and screaming. I took him to get a sandwich the other day. I said, please come with me and let's film getting a sandwich doing this. He's like. And then he goes. And he's great.

[B]

I mean, I remember when you first started dating him, he was like, floating in my pool, you know, on a floaty. And I was just like, get this handsome guy out of my house. And I remember you saying to me, isn't he so handsome? I was like, she's done.

[C]

He's so handsome.

[B]

You were smitten.

[C]

He is as nice as he is handsome. Like he should. When I first saw him, I'm like, oh, he was probably gonna be a jerk because usually when you're that good looking, you're a jerk. He has got the best heart. He is the best dad I could ever ask for for Iris. I mean, he's wrapped around her finger.

[B]

You guys cook together?

[C]

We cook together. Ryan is actually a great cook as well.

[B]

Yeah, I've seen that.

[C]

He's a really good cook. He made dinner for me last night.

[B]

What'd he make?

[C]

He made. It's Iris's favorite. He cuts up chicken breast in cubes and like, sautes it in a pan and then he adds barbecue sauce. So we had that perfect white rice and some salad. Very simple dinner. We do dinners like that very often.

[B]

I actually love that. Brooke and I cook together all the time.

[C]

I bet. You guys have fun.

[B]

She's a wonderful cook.

[C]

I was watching that Instagram of you all cooking together on New Year's Eve.

[B]

Oh, my God.

[C]

And I thought, oh, this is. This is it.

[B]

It was a dream come true.

[C]

Yes. You guys looked like you were having so much fun together.

[B]

We were. First of all, she's so talented. And so that's fun for me because sometimes I can just kind of stand by and watch, you know?

[C]

Yeah. What's it like for you having somebody who's just as good, if not better.

[B]

Yeah.

[C]

Cooking with you?

[B]

I love it because, as you know, I cook for my friends and my family all the time. There's always something happening in my kitchens, no matter where I am. And every once in a while, Brooke will just say, I got this, you know, and she'll just cook. Or sometimes we cook together, which we did on New Year's Eve, which was really fun.

[C]

I'm happy for you.

[B]

Thank you. You don't know her that well, right?

[C]

I don't. I'm really excited to get to know her better. She's coming on my podcast.

[B]

No, she's very excited.

[C]

I figured that that was the way that I could get to know everything about her was to get to spend an hour talking to her.

[B]

I love that.

[C]

Yeah.

[B]

You're gonna grill her a little bit.

[C]

I'm not gonna grill her. I just wanna know her. And if she's so special to you, I know I'm gonna love her. Everybody says such nice things about her. And I just love so. And how happy you are. That makes me happy as a friend.

[B]

All right, I wanna show you one more clip. This is my boy, Jimmy. V. Do you know Jimmy?

[C]

Of course I know Jimmy. I love Jimmy.

[B]

Everybody knows Jimmy.

[C]

I love that he's America's food critic.

[B]

Oh, my God. The fact that you know that is. Of course I know that he's America's food critic.

[C]

I follow you.

[B]

I know we sent him to a matcha place. Let's see how it went.

[A]

Bobby on the beat.

[G]

This is my first time ever having matcha. I've had it zero freaking times. Am I excited? We'll see. Is it up to the hype? I'm really not sure what it is. I think it's some type of a tea mixed with grass. I guess it's healthy, right? It's supposed to be healthy. As you can tell, I'm a real health conscious person. I guess it's yuppified, but we'll see how it goes. I don't know what to order. I might need some help here. America's food critic is going to need help ordering matcha because I don't know.

[C]

What the freak to order.

[G]

What's going to give me the best experience Having matcha.

[C]

Think of matcha latte.

[G]

Matcha latte.

[C]

All right. Highly suggest at least mildly sweet or at least sweet to kind of, like, help with the taste, being that it is your first.

[G]

Can I have one, like, straight up without anything? So I can get a real, like, baseline, Almost like I'm having black coffee. And then. Then the one that you said I should have.

[C]

May I have a name?

[G]

Jimmy V. America's food critic. No joking. They have croissants. They have other things you could eat here, too. Hot, cold. There were a lot of options. I really wasn't prepared for this. I'm usually a black coffee guy, so this should be interesting. Look at this. How are you doing?

[C]

Great.

[H]

Thank you for asking. I'll be making our drinks today. I'll be using, like, six grams of matcha.

[G]

Six grams.

[C]

We are using ceremonial green ceremony.

[G]

That's supposed to be the. The bomb. Oh, that's a cool thing. Look like if you put some shaving cream on it, you could hit me with. Hit me in the face with it. Everybody that comes in here, it's a one at a time. Wow.

[H]

We kind of, like, give them the experience of how we kind of, like, make their matcha.

[G]

Okay. We don't want stems and seeds. We want the real stuff. So is it a tea? Is it type of a tea?

[C]

Matcha.

[H]

It is basically green tea.

[G]

This is like a process and a half. Very cool. You know, dinner in a show, but it's matcha at a show.

[C]

Wow.

[G]

That's pretty. Too good to the last drop. Here we go. This is the hot matcha. They said it would be a little sweet because they put something else in it. Yeah, I don't think it's my gig necessarily. It's not bad. I could see how some people would like it, but a little funky. Almost like seaweedy. Kind of crazy. Let's try the cold one.

[C]

Okay.

[G]

Here we go. It's very pretty. I'm gonna mix it up because I just think you should. Going cold. Cold with milk. The milk dilutes it a little bit more. Again, I'm a coffee person. I know some people hate coffee, so I get it. I don't understand this, honestly. Apparently, it has a lot of caffeine in it, which should be good. So maybe I'll be running to the next appointment. I have no idea. Yeah, I've tasted matcha. I could tell Macaulay. I now I've had matcha, and it's all yours. The one thing about this place, it's really cool. I could see why it's popular for the matcha drinkers of the world. And I love the space. Just not as much as I like to taste, I mean, it's not my jam. I don't know, I just like. The first thing that went through my.

[A]

Head was, why Bobby on the beat?

[B]

I don't think he liked it.

[C]

I don't think he likes it.

[B]

But you know what? Matcha is a very controversial flavor in general. I'm like, I'm not really a matcha person.

[C]

It's not my jam either.

[B]

I just don't like the flavor of Matcha. It's just me.

[C]

I'm not into it either. Like, you would never see me ordering a matcha dessert.

[B]

Well, that's the other thing. It's now it's become part of, you know, matcha croissants, matcha cakes, you know, matcha crepe cakes. I mean, there's no thank you, you know, all of it.

[C]

I also don't want a coffee dessert. Usually I'll do a tiramisu, but no other coffee dessert.

[B]

Maybe you'll go out and do a like a review with Jimmy V one time.

[C]

I'd love to.

[B]

We'd love to.

[C]

Yeah, we should take him dancing with us too.

[B]

Where else can people find you? Like, what are you doing? Like, give me, give me ever. Give me everything.

[C]

You can find me on my Instagram and tick tock at Katie Lee Beagle. And then my YouTube channel is Katie Lee Kitchen. And my podcast is all on the table. Put it all on the table, Bobby.

[B]

Yes. All right. Well, I love having you here.

[C]

I love being with you. We gotta get together more.

[B]

Yes. Don't tell Brooke everything you know. Okay. You're my confidant.

[C]

Oh, that was so fun. Thank you.

[B]

Well, that was a great conversation with Katie Lee. She's got so much going on. Just lovely having a conversation with her. If you like what you are hearing and seeing, please subscribe. Lets us know that you really want us to do more of these. And we're loving it. We're just having so much fun, just kind of freewheeling it in the podcaster world.

[A]

So thanks for tuning in, Bobby on the beat.