Brooke Williamson & Bobby Flay Go to Tokyo, Influencer Food Lovers Diary, Moonrise Bagels with Jimmy V

Summary

Podcast Summary: Bobby on the Beat

Episode: Brooke Williamson & Bobby Flay Go to Tokyo, Influencer Food Lovers Diary, Moonrise Bagels with Jimmy V
Host: Bobby Flay
Guests/Co-hosts: Brooke Williamson, Jimmy V., Food Influencer
Date: April 6, 2026

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Episode Overview

This lively episode of “Bobby on the Beat” centers on Bobby and his girlfriend/co-host, Chef Brooke Williamson, recounting their recent culinary trip to Tokyo. The episode dives into Tokyo’s unique food culture, their shared culinary adventures, lessons learned from Japanese cuisine, and some fun competitive moments. The episode also includes a segment discussing influencer food culture, a humorous field review of Moonrise Bagels with Jimmy V., and personal reflections on family life as kids grow up and leave the nest.

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Tokyo Food Adventure with Brooke Williamson

Planning and Purpose of the Trip

• Brooke wanted Bobby to experience Tokyo almost as a newcomer since he hadn’t visited in 25 years. She planned the trip, aiming to explore the city together as “first-timers”.

  "There are so many places that you've been that I haven't... I wanted to experience something with you for the first time and have it be kind of your first time, too." —Brooke Williamson [05:42]

Highlights from Their Tokyo Itinerary

• Arrival Night:
  • Too tired to venture out, the couple dined at the hotel’s high-end Chinese restaurant, enjoying prawns with caramelized bean paste and soup dumplings.

    "So night one, we're in Japan and we eat Chinese." —Bobby Flay [08:15]

• Sushi Lunch:
  • Visited a former conveyor-belt sushi spot now doing screen-based ordering–with a five-item limit at a time and a 90-minute dining window. The duo over-ordered in their excitement.

    "We were like two kids in a candy store... They cut you off, but you can order more later." —Brooke & Bobby [09:13-09:21]

• Tsukiji Outer Market:
  • Feasted on king crab, grilled scallops, wagyu beef, tamago on a stick, and “the best melon” Brooke’s ever tasted.

    “The melon that you had. That green melon was insane.” —Bobby Flay [11:29]
    “Best melon I've ever eaten in my life.” —Brooke Williamson [11:32]

• Tempura Omakase Dinner:
  • Brooke powered through feeling unwell, only to have the chef prepare her takeout bento. Most memorable: the chef's “original taco” with tempura-fried mochi and tiny shrimp on seaweed.

    “I had this wave of panic...We're about to get, like, 18 courses of tempura, and I'm not sure I can eat.” —Brooke Williamson [12:02]
    “He was so proud of [his taco]. And understandably…a piece of perfectly toasted seaweed, then he fried, like, a little ball of mochi...topped with tiny little fried shrimp.” —Brooke Williamson [12:34]

• Pork Katsu at Buddha Gumi
  • Chose heritage pork by region and enjoyed charcoal-grilled pickled tomatoes (“my actual favorite bite of the whole place” —Brooke [13:44]).
  • Led Bobby to make inspired chicken katsu with yuzu-infused sauce after returning home.

    “You came home and started cooking Japanese food. I know. I love it.” —Brooke Williamson [13:50]

Cooking Demo: Bobby’s Chicken Katsu

• Bobby gives a step-by-step rundown of his chicken katsu, marinated with ginger, garlic, yuzu, and red pepper paste, and served with mushrooms, pickled onions, and rice (his first experience using a rice cooker, a gift from Brooke).

  "I've never used a rice cooker in my life...now I have a rice cooker." —Bobby Flay [16:16]
  “You also had this newfound fondness of yuzu.” —Brooke Williamson [16:40]

Tokyo Cocktails and Bar Culture

• Raved about the SG Club, a speakeasy-style cocktail bar; Bobby becomes obsessed with yuzu margaritas.

  “I drank so many yuzu margaritas in Tokyo.” —Bobby Flay [16:43]

More Food Memories

• Ramen Quest: Waited an hour in the rain for the wrong ramen place, but the next day succeeded at Ginza Kagari Soba (ramen, not soba!). Praised the rich chicken broth as perhaps the best meal of the trip.

  “We get to the front and the menu's there. She's like, wrong place.” —Brooke Williamson [18:52]
  "That was the best meal I had there." —Bobby Flay [20:50]

• 7-Eleven Egg Salad Sandwich: Brooke is surprised at the quality and cult status of Tokyo convenience store fare.

  “It tasted like the most perfectly seasoned deviled egg.” —Brooke Williamson [21:54]

• Wagyu Mafia Burger: Through a friend’s recommendation, they scored a Big Wag burger and gold-leaf beef sando; their priciest meal in Tokyo.

  “The most expensive meal we had was at the burger place.” —Brooke Williamson [19:44]

• Omakase Sushi: Discussed the experience—Brooke always gets full too early, and Bobby notes the exceptional variety and value of Tokyo sushi compared to New York.

  “Here's a tip. If you ever want to go out with Brooke, don't take her to omakase.” —Bobby Flay [26:46]

Notable Quotes

• On restaurant reservations in Tokyo:

  “In Tokyo, nobody cares [who you are]. We were like begging.” —Bobby Flay [06:55]

• On culinary inspiration:

  “Will you take things you saw there and put them on your menu?”
  “No...the food at Playa, it doesn’t translate.” —Bobby & Brooke [17:36-17:51]

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Influencer Food Diary: Critique, Culture & Knowledge (Food Influencer Segment) [23:08–25:57]

Honest Influencer Etiquette

• The influencer guest emphasizes paying for their own meals, honesty without negativity, and only posting if an experience is positive.

  "I actually don't do PR invites unless I'm genuinely...interested...Restaurants are already up against so much in the city." —Food Influencer [23:08]

Food Knowledge Quiz

• Bobby quizzes the influencer on terms like gnocchi, tapenade, capers, gravlax, and batarga.

  “So many people are trying to do what you do...it's a huge responsibility...It’s a very hard job.” —Bobby Flay [25:15]

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Moonrise Bagels with Jimmy V [29:45–32:17]

Field Review

• Jimmy V. visits Moonrise Bagels (inventors of the “stuffed bagel”) after seeing them go viral. He samples their bacon, egg, and cheese, and pizza bagel varieties.
  • Critiques: Not a classic NY bagel (“soft, not a lot of texture… probably a one and done for me” —Jimmy V. [31:50]).
  • Observes that deviation from tradition is risky in the land of great bagels.

Reaction and Discussion

• Brooke and Bobby acknowledge the buzz around inventive bagels, but note the challenge of reinventing New York classics.

  “You have to hit it out of the ballpark...we have access to the greatest bagels in the world.” —Bobby Flay [33:15]

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Personal Reflections: Parenting, Family & Food

Brooke’s Motherhood Journey [33:30–36:41]

• Brooke’s son got into NYU, sparking emotions about him possibly leaving for college.

  “I have a finite period of time where he's under the same roof.” —Brooke Williamson [34:39]

• Bobby reflects on the bittersweetness of kids growing up.

  “You're sort of cherishing every single moment that you have left with him.” —Bobby Flay [35:08]

• Dreaming of Sunday dinners with the blended family if Hudson attends school in New York.

  “We make Sunday dinner...stick to your ribs, comforting meal.” —Brooke Williamson [36:11] “Well, I look forward to our Sunday dinners with the whole family.” —Bobby Flay [36:34]

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Key Timestamps

• 00:02–05:13: Bobby’s intro, current cookbook project, and the context for the Tokyo trip
• 05:13–29:31: Tokyo trip recap — travel memories, food reviews, and cultural observations with Brooke
• 23:08–25:57: Food Influencer segment (philosophy, food history, quiz)
• 29:45–32:17: Moonrise Bagels field segment with Jimmy V.
• 33:30–36:41: Parenting and family talk—Brooke’s son’s college plans and the meaning of “Sunday dinner”
• 36:44–end: Episode wrap-up

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Memorable Moments & Quotes

• “Japan is japanning.” —Brooke Williamson [10:09]
• “Best melon I've ever eaten in my life.” —Brooke Williamson [11:32]
• On ramen failing: “We waited for close to an hour in the rain. Somebody gave us an umbrella...get to the front, wrong place.” —Bobby Flay & Brooke Williamson [18:28–18:52]
• “If you're on the walk and you don't want things falling out of your bagel...it's tasty, but I don't know the need for it, to be honest.” —Jimmy V. on Moonrise Bagels [31:11]
• “My son calling you literally...never used a rice cooker in my life.” —Brooke Williamson & Bobby Flay [16:37]

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Tone & Takeaways

The episode is warm, humorous, and candid, blending food nerdery with travelogue, kitchen experiments, and real-life reflections on parenthood and relationships. For listeners, it’s a tour of Tokyo’s food scene, a peek into Bobby and Brooke’s kitchen dynamic, a primer on influencer food culture, and proof that even award-winning chefs get cut off at sushi bars and have to learn how to use rice cookers from their partners.

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Transcript

[Bobby Flay]

It wasn't until I left school and I started working in a restaurant and working with my hands that, you know, my life came alive. I take those things that I learn and see and experience and I make them part of my life's work. And I also think that if you work in a restaurant, like it teaches you about life.

[Jimmy V.]

You saw this man who worked round the clock and he still does.

[Food Influencer (possibly Brooke Williamson or a guest)]

I mean, he's such a great role model.

[Brooke Williamson]

He leads with kindness, he leads with work ethic.

[Bobby Flay]

Bobby, we were talking one day, he's like, you keep doing that and you keep being your authentic self, you're gonna win is what he said. So 100% what I did, and I ended up winning. First of all, I love Bobby Flay very much.

[Food Influencer (possibly Brooke Williamson or a guest)]

I've loved him on the Today show. I love him here and now.

[Bobby Flay]

Bobby Flay, everybody. Check out Bobby. Triple Threat Bobby.

[Brooke Williamson]

You're not filming a show with him. You're, like becoming friends with him.

[Bobby Flay]

Food business and the restaurant business has been great to me. Right? It's been such an important part of my life. I'm in a really good place right this second for lots of reasons. It gives me that momentum to, you know, keep striving to be better, to learn and to, you know, look for the next adventure. But I feel like I'm now direct my own life. Bobby Clay has been a great mentor for me. Gentlemen, Bobby Clay. Bobby on the Beat. Hey, everybody. Welcome to Bobby on the Beat. We have a fun episode today. We have a returning guest. So far, she is the most watched guest or co host. My girlfriend, Brooke Williamson is back. Today we're going to be talking about our trip to Tokyo, which was really, really fun. So I could not without having Brooke here. She just knows it better than I do. So that's what we're. That's what we're going to talk about. But we'll get to get to Brooke in a couple of minutes. I'm just letting you know what's been going on in my world lately. I've been working diligently on my new cookbook. It's. It's about my obsession with Italy. This is going to be a, you know, a big, glossy coffee table book, kind of like chapter one in the same vein. But obviously it's going to be all about my love of Italy and the food there and how I look at the food, et cetera. So I've been writing a lot of essays. You know, people have always asked me to write my memoir, which I'm not interested in doing, but I do like telling some stories here and there about, you know, places that I've been inspired or where things like have sort of magically happened to me when I'm traveling and being inspired by the food and the surroundings and the people and the culture and all those kinds of things. So it's been really fun writing all these essays about Italy. The recipes are being tested as we speak, and then we'll shoot them and we'll make a cookbook. I mean, that's sort of basically the way it goes. This week I'm going to Las Vegas, speaking of Italy, to work on my Italian restaurant. In terms of new spring dishes. We're bringing in the fresh green peas and the asparagus and ramps and all those sort of spring vegetables. We're going to bring those in. Lots of very springy things. I'm going to Santa Anita racetrack in Los Angeles for the Santa Anita Derby. That's going to be totally fun. The Oaks and the Derby are on the same day, so that's going to be fun. Sort of the precursor to the Kentucky Derby, which is. I'm going to be cooking at that. That's the first Saturday of May. That's something I've done every year for, I don't know, for the last 10 years. It's really, really a fun, you know, great American event. We also opened a new Bobby's Burgers this week in right outside of Salt Lake, Utah, in a town called Holiday Place. Looks great. Fantastic operator there. It's one of our franchise deals, and so we're excited about our second Utah location. So Bobby's Burgers continues to grow slowly but surely. So get your burgers, fries and shakes. You know where to go. Also, please, like and subscribe. I know you hear me say that all the time, but it's really, really helpful. It lets us know that you're enjoying these. We drop these very early on Monday morning. I think that people like the idea that, you know, the weekend is over, Monday starts a new week. Make a cup of coffee, hit play, and you can watch Bobby on the beat. You know, sort of becomes part of your Monday routine. And we're getting a lot of comments about that, which I absolutely love. We want to become part of your week every week. You know, we work very hard to kind of get these done every single week. We haven't missed a week yet. I mean, at some point we'll probably have to take a break here and there, but I'm trying to keep it as consistent as possible. So if you're enjoying this. Please hit subscribe, hit like, some really interesting guests coming up. I've had a lot of people that are clearly in the food industry in some way, shape or form. Chefs, restaurateurs, etc. And we're also going to have some people that are, I would say, food adjacent, where they might do something else for a living, but food's important to them, or maybe they're starting a line of foods or whatever it is. And, you know, so food will. Will always find a place on this podcast, but we're going to sort of expand it a little bit to. To bring in people that you actually might recognize, you know, from other places in the world. So now let's get to Brooke Williamson. So we went to Tokyo. I mean, this was your trip. This is your idea. We've been talking about this for.

[Brooke Williamson]

It was our trip.

[Bobby Flay]

No, it was certainly our trip. But it was something that you really, really wanted to do. I had been to Tokyo once, probably 2000 or 2001, when I did the rematch of Iron Chef, the original Iron Chef, against Morimoto. First American chef to go there and do that, But I hadn't been there for 25 years. You have this great sensibility for, you know, Asian ingredients. You love the. You love that kind of food. You like cooking that food as well. So you're like, can we please go to Tokyo?

[Brooke Williamson]

And I was like, well, part of the reason I wanted to go to Tokyo is because you hadn't been there in 25 years. There are so many places that you've been that I. That I haven't, and that you, like, show me and know the ropes to. And I felt like this was one place where you kind of really hadn't seen the city. I've been a couple of times, not in a while, but I felt like I wanted to experience something with you for the first time and have it be kind of your first time, too.

[Bobby Flay]

Yeah. I mean, and also, like, you did all the planning, but you set up an amazing itinerary. And, you know, it was like everything from, you know, tempura to, obviously, sushi to going to the marketplace. Lots of these places kind of specialize in one thing or another. Yeah, right.

[Brooke Williamson]

It's not like Japanese food, exactly, Right.

[Bobby Flay]

No, it's like different. Different versions of what Special, specialized. How did you feel about the trip?

[Brooke Williamson]

I had a great time. I feel. I feel like we got really lucky with the weather. It was chilly. It was almost cherry blossom season. We were a little bit early for the cherry blossom. No, but they were out they were, they were starting. Yeah, yeah, yeah, yeah. There was so much good food and I loved exploring a totally foreign city with you.

[Bobby Flay]

Well, the one thing we can tell you is that like, you know, we might have like an easier time getting into restaurants than some other people in the United States. In Tokyo, nobody cares. We were like begging.

[Brooke Williamson]

There was one place, there was one place I really was dying to go to and literally couldn't get a reservation. I asked every semi connection that I knew and we just, we just couldn't go. So we'll have to go back.

[Bobby Flay]

It actually kind of made it fun because I felt like, you know, it was one of those places where we could just go be on vacation and just have a good time. So let's go through like some of the places we went the first day. The best thing was we get there. So we fly into the, we fly into the Tokyo airport and we get, we get to our hotel. It's like, it's like a day later.

[Brooke Williamson]

Will you fly over the date line?

[Bobby Flay]

We get to the hotel, it's like 8 o' clock at night and we're starving because I will not eat the food on the plane. I just won't do it. We were gonna go out, but we decided it's opening night, we're tired, we're hungry, so we decided to stay in the hotel and we go to the high end Chinese restaurant, even though we're in Tokyo. And it was delicious.

[Brooke Williamson]

It was delicious.

[Bobby Flay]

I remember those prawns, those sort of

[Brooke Williamson]

like there was some kind of bean paste. It was like a sweet, some kind of caramel. Yeah. Delicious.

[Bobby Flay]

I was a little out of it, like a spice. So night one, we're in, we're in Japan and we eat Chinese.

[Brooke Williamson]

We had some soup, dumplings, really good.

[Bobby Flay]

Delicious.

[Brooke Williamson]

Yeah.

[Bobby Flay]

So that kind of kicked us off. Went to sleep. I barely slept. I woke up in the middle of night. I started writing my book because when you're in Tokyo, you have to write about Italy.

[Brooke Williamson]

You get a lot accomplished in the middle of the night. It's actually quite impressive.

[Bobby Flay]

So the next day we, we start off our real Tokyo tour, right? So we went, we walked. What I thought was a very cool place. It was, it was a sushi place.

[Brooke Williamson]

It used to be a conveyor belt sushi place. And they stopped doing the conveyor belt. Now you order off of a screen, right?

[Bobby Flay]

So for those people that have never seen this, there are a handful of places in Tokyo where you go, you just sit at a counter and the conveyor belt is in front of you. As the plates of sushi come around,

[Brooke Williamson]

you can look at it.

[Bobby Flay]

You just grab one and then just

[Brooke Williamson]

decide what you want.

[Bobby Flay]

Exactly. But they stopped the conveyor belt there, and they just put a screen in front of you, and you can order up to five things at a time.

[Brooke Williamson]

We were like two kids in a candy store. I know.

[Bobby Flay]

They're like, you've ordered too much.

[Brooke Williamson]

You can only order five things at a time. You were like, I have to cut you off.

[Bobby Flay]

They cut you off, but you can order more later. Yes.

[Brooke Williamson]

They also give you a time limit. Like, they're like, you can sit here for 90 minutes.

[Bobby Flay]

Yeah.

[Brooke Williamson]

And then you must leave.

[Bobby Flay]

We were ordering things like tuna collar. I had, like, a crab and miso soup.

[Brooke Williamson]

Yeah.

[Bobby Flay]

Chai mooshi. What's it called?

[Brooke Williamson]

Chawanmushi.

[Bobby Flay]

Chowanmushi. I'm so terrible at this stuff.

[Brooke Williamson]

I love listening to you say Japanese words. It's amazing.

[Bobby Flay]

Chow and mushi with salmon roe, which was really good.

[Brooke Williamson]

It was also really inexpensive for. For the quality of sushi that it was. You know, it was like a kind of casual lunch spot. I mean, I think they do dinner too, but it was very casual, and you're ordering off of a screen. But, like, the entire bill was very reasonable. We had a lot of food.

[Bobby Flay]

My friend Bethany Frankel was talking about, like, she's noticing that everybody's going to Japan.

[Brooke Williamson]

Is Japan a new country?

[Food Influencer (possibly Brooke Williamson or a guest)]

Everyone is talking about Japan, but, like, Japan is japanning.

[Brooke Williamson]

I think that happens too, though. When you're going somewhere, you start to. I don't know if social media. The algorithm starts to target you. Like, the three weeks that I was planning, all of our stuff.

[Bobby Flay]

Right.

[Brooke Williamson]

Literally my entire Instagram was. Was Japan.

[Bobby Flay]

So the fish market, that was a really cool place that we went. So the fish market is famous there because it's. They have these, like, basically auctions for, like, prize tuna. It's crazy. I mean, there. There are fish that go for millions of dollars. I don't even understand it. We weren't actually in the. In sort of the auction area, but on the outskirts of the.

[Brooke Williamson]

The outer market.

[Bobby Flay]

The outer market.

[Brooke Williamson]

Tsukiji Fish Market. But it's the Tsukiji outer market, which is where all the food stalls are, which is. I was like, I didn't plan lunch that day. I was like, we're gonna go eat at the market. And you were like, okay. I think maybe you didn't have in your head exactly what that market entailed.

[Bobby Flay]

No, because I didn't realize what it was. It's like going to a food market. You know, it just happens to be on the outside of the. Of the. Sort of the auction house for the. For the tuna and all that. It's a lot of people, a lot of tourists, obviously, you know, checking it out. But we ate, like, king crab, whole scallops on the. On the grill, tamago on a stick, wagyo beef.

[Brooke Williamson]

I mean, delicious melon.

[Bobby Flay]

The melon that you had. That green melon was insane.

[Brooke Williamson]

Best melon I've ever eaten in my life.

[Bobby Flay]

It's so crazy. The fruit there is so incredibly sweet.

[Brooke Williamson]

The night before, we also went to that tempura omakase.

[Bobby Flay]

Okay, I want to talk about that. You weren't feeling great that night.

[Brooke Williamson]

No.

[Bobby Flay]

Like, I felt so badly for you, because when you're not feeling well, who wants to eat a bunch of food, right?

[Brooke Williamson]

And I was so excited about this place.

[Bobby Flay]

But you, like, you were a total trooper. You gutted it out. Like, you were like, no, let's go. I was like, okay. And I didn't really realize you weren't feeling well until we got there. This is a small place. It's got 12 seats. You know, it's one of these at the bar.

[Brooke Williamson]

I had this wave of panic, and I was like, oh, my God. We're about to get, like, 18 courses of tempura, and I'm not sure I can eat.

[Bobby Flay]

He could not have been nicer. He looked right at you, and you were like, not eating tonight. And he was like, okay. And he's like, you know what I'm gonna do? I'm gonna get a bento box, and I'm gonna make everything, and I'm gonna put it in the bento box, and you can eat it later, which was so nice.

[Brooke Williamson]

It was so nice of him.

[Bobby Flay]

He was doing some really cool greens and vegetables that I thought were, like, that I hadn't seen before. He told us he was on the Taco Chronicles on Netflix.

[Brooke Williamson]

He did. He was so proud of it. And understandably, this was unlike any taco. He said, it's my original taco. And apparently he's gotten a lot of attention for this. And it was a piece of perfectly toasted seaweed, and then he fried, like, a little ball of mochi, like chewy rice. He actually tempura fried that and then put it on top of the seaweed and smashed it and then topped that with these tiny little fried shrimp.

[Bobby Flay]

I have to say, that was a really fun and, like, very satisfying dinner.

[Brooke Williamson]

Yeah.

[Bobby Flay]

I just felt bad that you weren't feeling that. Well, but we'll just. We'll have to go back. Where else do we go? We had. We had the. The pork katsu.

[Brooke Williamson]

Yeah.

[Bobby Flay]

Buddha gumi budugumi.

[Brooke Williamson]

Yeah. They have pork from different regions.

[Bobby Flay]

Heritage pork.

[Brooke Williamson]

Yeah. From different regions of Japan, and different cuts. You choose where you want your pork to have come from and what cut you want. And they do it all the same way. They, you know, bread it, fry it, and they serve it. They served it with these really delicious charcoal grilled tomatoes that were then lightly pickled in this, like, sweet pickling liquid. That might have been my actual favorite bite of the whole place.

[Bobby Flay]

Oh, those tomatoes.

[Brooke Williamson]

Yeah, those tomatoes were so good.

[Bobby Flay]

So I made you some chicken katsu.

[Brooke Williamson]

I love this.

[Bobby Flay]

And like, I.

[Brooke Williamson]

You came home and started cooking Japanese food. I know. I love it.

[Bobby Flay]

Let me show you how I made it. Bobby, on the beat. All right, I'm making chicken katsu. Just got back from Tokyo, so let's do it. Going to start with a chicken cutlet. Make sure it's nicely pounded and even. And we're going to make some. We're going to crush some ginger. We're going to crush some garlic. We need a lot of this for lots of different things for us to marinate. We're going to take the ginger and some garlic. We're going to add some soy sauce, some sesame oil, a little red pepper paste, and some honey. And we're going to mix it up and let the chicken marinate for at least six hours or overnight. Then we're going to make the sauce to go along with this. Some ketchup, some red pepper paste, some Worcestershire, a little soy, some sesame, a little bit of yuzu and some sugar, a little rice wine vinegar. Just mix that up. No heat necessary. Put this to the side. Now we're gonna cook some mushrooms. If you got shiitakes, use them. I have creminis in my refrigerator, so that's what I'm cooking. Ginger, garlic, a little bit of that sauce that we made. Some fresh cilantro, some fresh scallions, and put that to the side as well. Now we're gonna create our dredging station to cook the chicken. You know what it is? Egg, flour, panko, breadcrumbs. I'm gonna use some avocado oil to cook this in. So we go first from the flour, then to the egg, then to the breadcrumbs. Make sure those breadcrumbs become part of that chicken. And then we're gonna put it into sort of medium heat oil, and we're gonna crisp up the chicken, all right. A little crispy on the edges. Make sure it's cooked all the way through. Probably takes about, I don't know, four to five minutes. Let it rest, hit it with some salt. Rice cooker. My new one, Brooks just bought that for me. So we're gonna make some rice, perfectly cooked, slice up the chicken, put some rice, put some of the mushrooms on top of the rice, some of that beautiful sauce, some fresh scallions, and I had some pickled onions in my refrigerator, so that's going on there too. Enjoyed it. Bobby on the beat. I know I got the rice cooker out that you bought me.

[Brooke Williamson]

Okay, Let me just say, for. For all of those who don't sort of understand your method, you have always cooked rice on a stove top. You've never had a rice cooker? I use my rice cooker, like, three times a week. I always have sushi rice sitting on my counter. It's very easy to do. You put it in a machine, you set it, you walk away. It's done, it's perfect. And you have always been like, no, I. I make rice on a stovetop so that I can watch it.

[Bobby Flay]

I don't have a microwave or a rice cooker. Now I have a rice cooker.

[Brooke Williamson]

So I immediately got on Amazon and sent you a rice cooker. Hudson was in the kitchen when I was on the phone with you, walking you through it, and he was like, does he not know how to use the rice cooker? He was like, you're dating, like, one of the most famous chefs in the entire world, and he doesn't know how to use a rice cooker. My son calling you literally, never use

[Bobby Flay]

a rice cooker in my life.

[Brooke Williamson]

But you like it, right?

[Bobby Flay]

Yeah.

[Brooke Williamson]

You also had this, like, newfound fondness of yuzu.

[Bobby Flay]

I really like it in my margaritas. I drank so many yuzu margaritas in Tokyo.

[Brooke Williamson]

That was your drink?

[Bobby Flay]

That was my cocktail. Sake and yuzu margaritas. One of the things that I noticed about you there was that you were really. You're really into that cuisine. Yeah, I'm an admirer of it, but it's not the way I cook. How about the cocktail bar? Let's talk about that. Because I thought that that was really great.

[Brooke Williamson]

The SG Club.

[Bobby Flay]

It feels underground. I think it is underground. I think we did go downstairs, and the cocktails were.

[Brooke Williamson]

I started with a clarified tequila cocktail. It was a smart, beautiful cocktail. But then you got a yuzu margarita, and I tasted yours, and I was like, that's what I'm drinking.

[Bobby Flay]

Next.

[Brooke Williamson]

I think we got a few of those.

[Bobby Flay]

Getting fresh yuzu in the United States. That's good. It's hard, right?

[Brooke Williamson]

Yeah. And it's generally full of seeds, and it's mostly pith, and you use it for the zest, and that's kind of it.

[Bobby Flay]

So will you, like, take things that you saw there or ate there and then put it on your menu at Playa?

[Brooke Williamson]

No. I might be inspired by something that eventually goes onto the menu, but the food at Playa, it doesn't translate.

[Bobby Flay]

But even, like, using some of the techniques, like the tempura technique and stuff like that. You wouldn't do that. You wouldn't do that.

[Brooke Williamson]

Yeah, I might do that. Yeah.

[Bobby Flay]

If you did some kind of tempura version of, you know, shrimp on the menu, I think you'd sell a gazillion of them.

[Brooke Williamson]

Yeah. Then, you know, I'd have to get two more fryers. There are logistical issues with putting certain things on the menu.

[Bobby Flay]

Where else do we go?

[Brooke Williamson]

The ramen place.

[Bobby Flay]

Oh, let's talk about that.

[Brooke Williamson]

There was a rainy day where I really wanted to try this ramen place that had been very highly recommended. Ginza Kagari Soba. Yeah, it's a little bit misleading because soba is not ramen, and all they do is ramen.

[Bobby Flay]

You were obsessed with going to the. You're.

[Brooke Williamson]

I love ramen.

[Bobby Flay]

You love ramen. And we waited on the line for close to an hour in the rain. Somebody gave us one of their umbrellas, and they had an extra one because they felt so bad. We were the only ones online. I was like, literally drenched.

[Brooke Williamson]

You also hate being cold and wet.

[Bobby Flay]

You want this ramen? We are absolutely waiting to eat this ramen. And close to an hour later, we get to the front and the menu's there. She's like, wrong place.

[Brooke Williamson]

This is not the place.

[Bobby Flay]

I said, I don't believe this.

[Brooke Williamson]

He was real happy.

[Bobby Flay]

That's why I become the reasonable boyfriend. And I'm like, no problem.

[Brooke Williamson]

I was so bummed.

[Bobby Flay]

A friend of ours, actually a mutual friend of ours, this guy Sean, he was like, I see you are in Tokyo. Have you been to Wagyu Mafia? Wagyu Mafia? And I was like, no. What's that? And he's like, at least go to Wagyu Mafia Burger. And I was like, okay, I'll do that. And we went there and we had the craziest experience. They were so incredibly nice to us. They knew we were coming because Sean called for us. The guy's name was Shunt, and We had a wagyu burger. It's called the Big Wag. Right. And then also a. A beef tenderloin sando. Sando breaded like this, but then in a sandwich. And they cut it and just, you

[Brooke Williamson]

know, with katsu sauce and then gold flakes.

[Bobby Flay]

Yeah, exactly. And then some gold leaf.

[Brooke Williamson]

Like the most expensive meal we had

[Bobby Flay]

was at the easily at the burger place. So the day before you were so disappointed because we waited on the wrong line for an hour. Didn't. Didn't make it. But you really wanted this ramen place. So I was like, well, we're not leaving here until we go there. So the next day we looked it up and they were open at 11 o'. Clock. So we got there at like 10:20 and we were the fourth person online. This is the best business model I've ever seen in a restaurant. You get up to the front of the line. So now we're in the right place.

[Brooke Williamson]

They've already handed you a menu.

[Bobby Flay]

You tell them what you want. You're not in the. You're not in the place. You're outside. Okay. You're still on the line. You tell them you order your food, then they let you in. But you don't. They don't sit. Let you sit down yet. You have to go to this machine. He punches in what you ordered and then you pay.

[Brooke Williamson]

You pay and then you get a ticket.

[Bobby Flay]

Then you get a ticket and then he says, sit down. So you've already ordered and you've paid before you sit down. We were there for like what, a half an hour? Not even max, 25 minutes.

[Brooke Williamson]

Yeah.

[Bobby Flay]

And you don't even have to ask for a check. Cause you've already paid it.

[Jimmy V.]

Right.

[Brooke Williamson]

And it's this like rich, delicious chicken broth.

[Bobby Flay]

That was. I'm still trying to figure out how they did it. I think that that was the best meal I had there.

[Brooke Williamson]

That was easily one of my favorites. 711 egg sandwich.

[Bobby Flay]

Okay, let's talk about this.

[Brooke Williamson]

You didn't even try it.

[Bobby Flay]

I don't know.

[Brooke Williamson]

I was very skeptical about. All I heard was, don't miss the 711 egg salad sandwich. And it's literally egg salad, just like the simplest egg salad on very soft milk bread with the crust cut off. And they put it in a package and it's literally in the refrigerated section at 7:11. I was like, how good could this be? Everyone talks about it, but I took a bite of this sandwich. The bread was soft, fully preserved, I'm sure. But the egg salad itself was so simple. It was eggs and probably, like, kewpie mayo, which is full of msg. Probably part of the reason why it's so delicious. But it tasted like the most perfectly seasoned deviled egg. Wasn't hungry, and I ate half the sandwich just because I couldn't stop.

[Bobby Flay]

In the United States, we think of Seven Eleven as a convenience store. In Tokyo, people like Seven Eleven has, like, this cult following to it. All right, so let's talk about this. Give me some critiques here.

[Brooke Williamson]

I have no notes other than the rice being slightly overcooked. I love the pickled shallot situation, which is not something that you would normally find. And I like this sauce better than the katsu sauce that we had in Japan. It's more balanced. Like, I like the yuzu in there. It's more tangy. It's spicy. It's not quite as heavy and rich. This is. This is.

[Bobby Flay]

Yeah, it's definitely not traditional. I was clearly inspired by that sauce, but I just made this for my palate.

[Brooke Williamson]

Delicious. I'm not sick of Japanese food.

[Bobby Flay]

What will you cook for me from Japan?

[Brooke Williamson]

I might try to actually make that chicken broth. That ramen, I feel like needs to be recreated.

[Bobby Flay]

Can you do that?

[Brooke Williamson]

I don't know. I can try.

[Bobby Flay]

I want to talk about our omakase experience there. The sushi.

[Brooke Williamson]

The sushi.

[Bobby Flay]

But before we do that, I want to show you a clip from Chinatown, actually, in New York City. One of my favorite influencers in New York, Bobby on the Beat. When you go to restaurants, what do you rule? Do you make deals with restaurants? Do you pay for your own meals? Like, how does it work?

[Food Influencer (possibly Brooke Williamson or a guest)]

Well, I do always pay for my own meals. I actually don't do PR invites unless I'm genuinely very interested in that restaurant. I don't, like, use any version of clout. First of all, I think that's kind of weird, but I don't. I just go in, I pay for my meal. And I am honest. But in the spirit of, like, never wanting to tear down a restaurant. Restaurants are already up against so much in the city. Like, we were just talking about, like, if I don't like a specific dish or there's something about the restaurant I don't like, there's always something I do. Like, if generally it's a bad experience, I just won't post about it.

[Bobby Flay]

Okay. That's how we feel.

[Food Influencer (possibly Brooke Williamson or a guest)]

I love food history. I love food culture. That is honestly probably why I do what I do. Because even from a really young age, even before I knew it, it's like growing up as a Russian Jew in Columbus, Ohio. It's like a very. Like the cow tong and the herring and the salmon roe. It's like you imagine immediately kind of understand identity and culture and how they're related. So I feel like I just became obsessed with that concept, but with a wider lens.

[Bobby Flay]

All right, I'm gonna quiz you.

[Food Influencer (possibly Brooke Williamson or a guest)]

Oh, now is it time?

[Bobby Flay]

It's time.

[Food Influencer (possibly Brooke Williamson or a guest)]

I'm nervous.

[Bobby Flay]

It's okay. And away we go. What's gnocchi?

[Food Influencer (possibly Brooke Williamson or a guest)]

Gnocchi is a potato and flour pasta sometimes made with ricotta.

[Bobby Flay]

Okay. Wanna quit now? What's tapenade?

[Food Influencer (possibly Brooke Williamson or a guest)]

Tapenade is an olive condiment.

[Bobby Flay]

You know where Dungeness crab is from?

[Food Influencer (possibly Brooke Williamson or a guest)]

For Dungeness crab is from East Coast.

[Bobby Flay]

No. So blue crab is like the east coast crab. Right. The Maryland crab Dungeons Crab is very specifically from the Pacific Northwest. You know what batarga is?

[Food Influencer (possibly Brooke Williamson or a guest)]

Yeah, it's a cured mullet rub.

[Bobby Flay]

Good one. High end caviar. Swimworth fish.

[Food Influencer (possibly Brooke Williamson or a guest)]

Sturgeon Al forno means what, baked in the oven. Can I get up a notch? I'm feeling.

[Bobby Flay]

Oh, really? No, don't. No, no. Do you know what a caper is?

[Food Influencer (possibly Brooke Williamson or a guest)]

Yeah. Oh, wait. What is it doesn't.

[Brooke Williamson]

Oh.

[Food Influencer (possibly Brooke Williamson or a guest)]

Oh, it's a berry.

[Bobby Flay]

All right. It's a flower bud. Yeah, I'll give me that. I'm gonna give you head credit. What's the difference between gravlax and smoked salmon?

[Food Influencer (possibly Brooke Williamson or a guest)]

A gravlax is cold.

[Bobby Flay]

No, like, you see things all the time and you just take it for granted. You know the origin.

[Food Influencer (possibly Brooke Williamson or a guest)]

Yeah.

[Bobby Flay]

So gravlax is cured.

[Food Influencer (possibly Brooke Williamson or a guest)]

Okay.

[Bobby Flay]

Smoked salmon is smoked. Right.

[Food Influencer (possibly Brooke Williamson or a guest)]

But see, like, I knew that intrinsically.

[Bobby Flay]

No, no, no, no. Do you want miso made from.

[Food Influencer (possibly Brooke Williamson or a guest)]

Yes. Soybeans?

[Bobby Flay]

Cut of steak in beef Wellington.

[Food Influencer (possibly Brooke Williamson or a guest)]

It's the tenderloin.

[Bobby Flay]

That's enough.

[Brooke Williamson]

Okay.

[Bobby Flay]

You did well. So many people out there trying to do what you do, and a lot of people may not be as well versed as you. I always say this, everybody. It's a very hard job. I've been a chef for a long time. I have very specific cuisines that I know basically as much as you can know about. But, like, after that, it gets shaky because I'm not a food critic. Like, I don't have to know everything, but if somebody goes into restaurants and wants to talk about them in any, you know, in a good way or bad way or just a critique way, like, they. It's a huge, huge responsibility for somebody to know that much about food.

[Food Influencer (possibly Brooke Williamson or a guest)]

No, I agree. I also just think that it is similarly to in the chefing world, in the influencer world, if something is not your expertise, I don't think you should feel so comfortable commenting on it.

[Bobby Flay]

Thanks a lot.

[Food Influencer (possibly Brooke Williamson or a guest)]

Thank you so much.

[Bobby Flay]

Good job, everybody. Bobby on the beat. She knows what she's talking about. Do you want some sake? I poured some sake for you.

[Brooke Williamson]

You love sake, don't you?

[Bobby Flay]

I do, but I'm actually surprised that you want some because we had quite a day yesterday.

[Brooke Williamson]

Well, that's why I need some right now.

[Bobby Flay]

We were walking along Chelsea on a beautiful New York spring day.

[Brooke Williamson]

It was so pretty yesterday.

[Bobby Flay]

We went into the Fayana Hotel, which is fairly new in New York, and we went to the bar and there was no one there. It was like the middle of the day on a Sunday. It was like 3 o' clock in the afternoon. We were there for like four hours. So back to Japan. So we also went to one omakase dinner. What was your feeling?

[Brooke Williamson]

I thought there were some delicious bites. I would rather go back to that first sushi lunch. I got full quickly.

[Bobby Flay]

Here's a tip. If you ever want to go out with Brooke, don't take her to omakase.

[Brooke Williamson]

No, no. That's not fair. I love an omakase sushi dinner every

[Bobby Flay]

single time we go out for omakase. Halfway through, you look at me like this. This is a lot of food. And I know that that's the beginning of the end.

[Brooke Williamson]

To be fair, the second course was like a fatty tuna steak. It was probably 5 ounces. And I was like, this is the second bite.

[Bobby Flay]

But every omakase I've ever taken you

[Brooke Williamson]

to, I have to tap out.

[Bobby Flay]

You tap out.

[Brooke Williamson]

You're like, I know. What did you think of it?

[Bobby Flay]

I liked it. I found it to be incredibly interesting. He was using a lot of different fish that you wouldn't see in a classic omakase. No, it wasn't just tuna and hamachi, actually. I got no yellowtail the entire time I was there. Like, they didn't have. They didn't even have yellowtail at the

[Brooke Williamson]

conveyor belt as an option.

[Bobby Flay]

No, no. Maybe it's just not something that happens a lot there. I have no idea.

[Brooke Williamson]

Your favorite fish.

[Bobby Flay]

It really is one of my favorites.

[Brooke Williamson]

Your favorite raw fish.

[Bobby Flay]

I do love it. The food in Japan in Tokyo was very inexpensive, moderately priced compared to what we're used to in cities like Los Angeles and New York.

[Brooke Williamson]

The amount that we ate at the fish market, crazy. I mean. And most of those places only took cash, which you had to figure out because the, the yen to dollar conversion is very confusing to me.

[Bobby Flay]

In New York City, the, like an omakase per person for food only is like somewhere between 300 and $600. Yeah, it's insane. In Tokyo, it was like $125 a person.

[Brooke Williamson]

Yeah.

[Bobby Flay]

You know what's really funny is like, you have this bagel obsession in New York. You're such an LA person when it comes to looking at New York food because you're like, I want a deli sandwich from Katz's or somewhere. I want to like, you know, you're like, you're. You. You desperately want a Reuben sandwich from New York.

[Brooke Williamson]

Oh, I love a Reuben sandwich.

[Bobby Flay]

And then also, you're into bagels.

[Brooke Williamson]

I also love like a perfect New York slice of pizza. Like, lindustry is like the perfect afternoon snack. But my favorite bagel is Apollo Bagels, My favorite New York bagel.

[Bobby Flay]

What do you like about it?

[Brooke Williamson]

They're chewy. They have crunch on the outside. There's tons of seeds all the way around the bagel. It has that like outer crunch and the, the dense, chewy center.

[Bobby Flay]

It's really interesting because, like, as a New Yorker, when you think about New York things and when it comes to food, pizza, bagels, you know, they, they're, they're having a renaissance. Like, there was always like the classic places to go get a slice of pizza, and it was always the classic. I grew up eating H and H bagels on the Upper east side, which was the bagel place. And I think they're still in existence. But, like, now all these sort of younger people are sort of reinventing the New York classics. And I have to say some of them are spectacular.

[Brooke Williamson]

Doing a really good job. Pop Up Bagels just opened in la.

[Bobby Flay]

Did they really? Yeah, but we sent Jimmy V. To a bagel shop and, well, I'm gonna let you see which one it is. And obviously we're gonna see if you like it or not. America's food credit Bobby on the Beat

[Jimmy V.]

Jimmy V. America's food critic outside of Moonrise Bagel. I think it's a Covid baby that started in Woodstock, New York, and it is famous for the stuffed bagel. Or is this something that you saw that was viral and that you had to come by and check it out or.

[Brooke Williamson]

Yeah, I saw it on social media.

[Jimmy V.]

Okay. I don't really understand the concept. I'm gonna go in there with an open mind. I guess it's like some type of a hot pocket or something like that. But it's supposed to Be really, really good.

[Brooke Williamson]

Good.

[Jimmy V.]

Let's check it out. There's no straight bagels. Right. Everything's. They're all, they're all stuffed. Okay, let me have a bacon, egg and cheese one. Was the cheese pizza one the first? Like, wasn't that like your. Your og? I'm going to go with the OG Just to check it out. Do any seeds on that one? Maybe some poppy. It looks pretty cool. I'm curious on how they do it. Stuffed bagels. So what do you. You boil them, you cut them, you stuff them.

[Bobby Flay]

Yep.

[Jimmy V.]

Bake them.

[Brooke Williamson]

Have a little secret opportunity, all of those things.

[Food Influencer (possibly Brooke Williamson or a guest)]

But yeah, here we do a simple boiling bake process.

[Jimmy V.]

Okay. What are the sauces? Ranch chili, chili and Mooney. What is a mooni?

[Bobby Flay]

That's our Mooney Star house sauce.

[Jimmy V.]

Great. Thank you so, so much. This is the bacon, egg and cheese on an everything bagel. Kind of heavy, but I mean, I guess there's the bacon, egg and cheese in it. I'm gonna rip it just to check it out. The bacon is all ground up. Cheese, egg. I'm gonna take a bite and see what happens here. Not your classic bagel by any stretch. Soft, tastes good. How buttery has the eggs in there, I guess this is really good. If you're on the walk and you don't want things falling out of your bagel. It's tasty, but I don't know the need for it, to be honest. It doesn't have as much dough as a regular bagel would maybe. And it's certainly not the crispy crunch on the outside like a really good bagel shop in New York City. We have access to the best bagels in the world. I don't think this one's going to rank up there. This is the OG this was their pizza bagel. And here we go. We did a poppy seed on top of this one. The interesting part is you order the bagel and then you can put the different toppings, whether it's the different seeds, plain salt, poppy, sesame. No dipping, just ripping. It's really soft. There's not a lot of texture to it on the outside. Looks like probably some mozzarella. There's not a lot to go from here. It's just a hollowed out bagel bread with some ingredients inside. Probably a one and done for me.

[Bobby Flay]

Wow.

[Jimmy V.]

Big question. Would you come back? Okay. I like that. A little different than America's food critic over here. They're coming back. I'm not Jimmy V. America's food critic. On to the next one.

[Bobby Flay]

Bobby on the Beat.

[Brooke Williamson]

The only time I've seen him react that way was over Matcha. But that's just because he's Jimmy. But I've seen that place. I think the Sister Snacking did a little video on the stuffed bagels, and I sent it to. I sent the video to you, and I said, I want to try this place. Like, it looks really interesting. They do. Like a pastrami stuffed bagel with sauerkraut, I think, which looked really interesting. But I think the key to that place is you have to look at it like it's not a traditional.

[Bobby Flay]

I think the problem that they're up against for somebody like Jimmy. Jimmy, let's face it. Jimmy is a traditionalist. Right? He really. And he's a New Yorker. He said it. We have access to the greatest bagels in the world, which is completely true. So when you come into a market where you're going to where you're trying to do something that people think of in a particular way and try to turn it right, you have to hit it out of the ballpark. Listen, I haven't been there, so I don't really know, but obviously we sent America's food critic there.

[Brooke Williamson]

And, I mean, I've heard mixed things.

[Bobby Flay]

Beware of the.

[Brooke Williamson]

Of Jimmy V. And I don't think the mixed reviews are about it not being tasty. I think it's about it not being what it claims to be, which is a bagel.

[Bobby Flay]

What else is going on in your life? How's your dating life?

[Brooke Williamson]

My dating life is swimmingly exciting and fun. My personal life's Swimming is going really well. Thank you. My son just got into nyu, which I'm super excited about. I don't know that he's gonna necessarily go there, but when you talk about, like, parents who follow their kids to college, that would be really easy to do.

[Bobby Flay]

I do want to talk about this for a second because, you know, you brought it up, so I'll bring it up. I've watched you for the last year. Okay.

[Brooke Williamson]

It's such a pain, thinking process.

[Bobby Flay]

Well, you have two agonizing things going on.

[Brooke Williamson]

Yeah.

[Bobby Flay]

Number one, you have a kid who's, like, 17, 18, who is applying to all these schools.

[Brooke Williamson]

So many schools.

[Bobby Flay]

An incredibly competitive marketplace. I mean, I went through it with Sophie, you know, 10 years ago. I think it's even worse now because it's so incredibly competitive. The other thing that you're agonizing over is that as a mom and I always talk about what a wonderful mother you are, are you're so you're such a loving mom to your son. You're losing him soon. Meaning he's gonna.

[Brooke Williamson]

I have a finite period of time where he's under the same roof.

[Bobby Flay]

But my favorite thing is he. He now has a girlfriend. And so he's like, oh, what's up, mom? And then he's like, at the. Out the door.

[Brooke Williamson]

And then he's like, I'll be at. I'm gonna have dinner at her house. And I'll see him at like.

[Bobby Flay]

And you. And you're like, but. But I'm your mother, and I'm losing. And I'm losing you. And I'm gonna make you dinner with whatever you want. It's like, you're unbelievable.

[Brooke Williamson]

I'll literally make dinner, and he'll be like, do you mind if I just stay over at her house for dinner? I'm like, yeah, sure.

[Bobby Flay]

No, I feel really badly for you. Cause I know that, like, you just. You're sort of cherishing every single moment that you have left with him.

[Brooke Williamson]

But I have these dreams of, like, if he does, by chance go to nyu, we have, like, Sunday dinner here, and Sophie comes over, and Hudson comes over, and we can all sit down and have, like, a family dinner. How. How cool would that be that he could literally walk here?

[Bobby Flay]

Wait, you're moving in?

[Brooke Williamson]

Yeah. You have blueprints from my closet.

[Bobby Flay]

Okay, take it easy. You don't have to reveal everything. You are getting your own closet. That's for sure. You need it.

[Brooke Williamson]

Well, because I need it because you have no space in your closet. I've never met a man with so much clothing.

[Bobby Flay]

Small closet.

[Brooke Williamson]

And shoes. That's a small closet. That's a one bedroom apartment.

[Bobby Flay]

And your dream sequence of life. So it's like, you move to New York. Hudson goes to school in New York. Sophie's already here. She's now moved here. And so, like, it's a family affair. Like, Sunday night, we're cooking dinner.

[Brooke Williamson]

We make Sunday dinner.

[Bobby Flay]

What's on the menu?

[Brooke Williamson]

We actually made Sunday dinner a couple weeks ago. Sophie and Trevor came over, and it was, like, perfect. You made spaghetti and meatballs. I made a salad. There was, like, some bread. It was perfect. Like a comfort meal, right? Like braised short ribs, spaghetti and meatballs. Like something that the kids want to come home to and have, like, a stick to your ribs. Comforting meal.

[Bobby Flay]

Well, I look forward to our Sunday dinners with the whole family. It's gonna be amazing.

[Brooke Williamson]

The Brady Bunch family.

[Bobby Flay]

Yeah. All right. Thanks for being here.

[Brooke Williamson]

Thanks for having me.

[Bobby Flay]

All right, well, that was. That was a fun conversation, as it always is with Chef Williamson. And make sure that you hit like. And subscribe. I hope you liked this episode as much as I did, because I always love talking to Brook. So tune in. Next week, one of my guests will be Heather Graham. Wonderful actress. She's a New Yorker. She loves food. I noticed that she was cooking on her Instagram, so we invited her to come by, and she was so nice to say yes. So tune in. Subscribe. Bobby on the beat.