Page 19 - FEB 2020 Digital

February 2002
February 1999
PAGE 8 NATIONAL BARBECUE NEWS FEBRUARY 2006
Resolved to trim a few pounds? Try Bobby Flay’s Grilling for Life
By Doug Mosley
The holidays are now a distant mem- ory, and the turn of the year brought a resolution to trim a few pounds prior to the beach season, right? But then you had this really awesome Super Bowl party planned, and what’s the sense in trying to stick to a diet during one of the biggest eating holidays. So, now the time is nigh and you know you’ll have to knuckle down if you’re going to be looking good on the beach in May (of course, the beach to which I’m refer- ring is the one along the Mississippi River at Tom Lee Park!).
Well, no need to worry that it will be nothing but rice cakes and bland grilled chicken until then. Help in on the way in the form of Bobby Flay’s newest book, Grilling for Life ($22.00, Scribner, 224 pp.).
Unless you don’t have cable or satel- lite TV, you probably already know Flay’s story. His climb to celebrity chef status came after years of working his
way up through the ranks in some of the top restaurants in the northeast. He eventually came to have his own restau- rants and they rank as two of the best in New York City – Mesa Grill and Bolo. However, it has been his work on televi- sion and as
an author
that have
really cata-
pulted his
career. He
has been
the food
correspon-
dent on
CBS’s “The
Early
Show” and
became a
cult hero to TV foodies everywhere when he stepped forward as a huge un- derdog challenger on the original “Iron Chef ” series. After coming out on top in a legendary battle, he later became one of the Iron Chefs on the new series,
I
“Grilling for Life... is
certainly a
health-con- science take on grilled
foods.”
I
Honored to be official cutlery of
www.GunterWilhelm.com
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