Meat Bobby Flay



Cheers Blog


Spiced sangria.

I was invited to a wine dinner at Bobby Flay’s Bar Americain at the Mohegan Sun casino in Uncasville, CT, prior to the Sun Winefest weekend Jan. 27-29. Bobby himself was in attendance, but much to my dismay he was in the kitchen cooking most of the time and not roaming around the tables so that I could get a good look at (and a good photo of) him.


Chef Bobby Flay

The evening started with a glass of sangria. I’m not a big sangria fan because I find most of them too sweet, but this one had a spicy quality that worked for me.

Then it was on to the three-course meal. Master Sommelier John Blazon of the Jackson Family Wine Group led the pairings; he’s a former wine director of Walt Disney.

MeatThe first course was a Federal Hill style crispy clam and oyster pan roast, paired with Galerie “Naissance” 2013 sauvignon blanc. Next was prime aged New York strip with kale salsa verde, cremini mushroom black truffle polenta (“no truffle oil,” Flay promised), and a cabernet cascabel chile sauce, paired with Mt. Bravo 2013 cabernet sauvignon.

We ended with a roasted pear and ginger custard tart with a honey vanilla sauce, paired with a 2013 Arrowood select late harvest riesling. The wine was super sweet with floral and honey notes, and while not something I’d typically go for, it was exquisite with the tart.

It was a great event in that it was well paced and didn’t drag on, the food and wines were amazing but I didn’t leave overstuffed. Plus I shared a table with some nice folks, including the operators of a bowling alley/bar in New Hampshire so it was fun to talk shop with them. I would have liked a little more Bobby Flay, but I guess someone has to tend to the kitchen.

Melissa Dowling is editor of Cheers Magazine.

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