This is a big weekend. The duel between Rick Bayless and Bobby Flay hits the mat on Sunday night, allez cuisine--Iron Chef America. Read the resumes at these links (their names) and they speak for themselves.
My hopes are pinned on Bayless. This man has dedicated himself and his career to the cuisine of Mexico. A man who in pursuing this effort has worked to understand the culture and the context of that country's food within it. If that wasn't enough he has brought that food into the American culture. Flay by all visible signs certainly doesn't carry that disposition. He's bold and brash and full of ego--all show and no substance.
In today's New York Times, the secret ingredient is revealed, it's buffalo.
According to the article Flay, who is reported to look frazzled, produces a "cowboy breakfast" of poached egg on a grilled buffalo paillard, a curry-glazed buffalo steak, a buffalo salad and a Native American buffalo plate with fried bread. Newsday, mentions that Flay also offers up a buffalo and goat cheese relleno.
Over in the other corner looking to "be operating in a different time zone, gliding smoothly through the intricate steps" is Bayless. He prepares a spicy empanada, a honey-crusted buffalo steak in fava ban sauce, buffalo steak in a huitlacoche sauce, fried guajillo pepper over buffalo tartare. There's apparently five dishes--we'll have to watch for the what the mystery dish will be.
It's FoodTV vs. PBS. Flay's speaks to the FoodTV demographics. Bayless whose show appears on PBS speaks to its market. FoodTV would probably never have a show such as Mexico: One Plate at a Time. This show is one of the top rated cooking programs on public television.
It's Southwestern vs. Mexican cuisines. These cu sines are often confused. Southwestern being a blend of Native American, Mexican and European. Mexican being one of the original world cuisines based on the trinity of corn, beans and chile peppers, influenced over time by conquering peoples. It's rich and full of complexities. I enjoy both cuisines and I'm not saying one is superior. But those of us who appreciate a mole negro and have attempted it at home stand in awe of one who can prepare it.
In the end Bayless, win or lose, will possibly gain a wider audience for the cuisine he has dedicated his life. Maybe then we, as a Food Nation, can move away from the Americanization of Mexican food allez Chevy's and El Torito.
I won't even begin to speak about the judges who will decide the outcome. It's just too much for me.
Watch it all on Sunday, Food TV, 9PM.
i couldn't even begin to watch any of the judging process. i have high regard for bayless and although time has upped my regard of flay from the depths of negative to somewhere above that, i still resent his braggartly displays vs chef morimoto in previous incarnations of this show. it would be worth it to see bayless at work in this atmosphere, though, and it would be a shame to miss the food.
Posted by: santos | January 16, 2005 at 09:43 PM
I think it took about fifteen minutes for me to come out of my shock with the results.
How is it that the judges negated almost every aspect of every dish Flay produced and yet gave him the same score as Bayless dishes?
The judges are incompetent. We all know who is king.
Posted by: jeanne | January 17, 2005 at 08:36 AM
As it says at Bayless' website: www.fronterafoods.com
"Our man got buffaloed!"
Bobby Flay's dishes offered new insight to the term "train wreck". If even Alton Brown thinks that masa is cheese then Bayless didn't really have much hope to begin with.
Posted by: Chris | January 19, 2005 at 05:52 AM
I was so excited when I found out the Bayless was going to be a challenger. When I found out that he was going to compete against Flay, I was hoping the Bayless would trimuph and to my shock and dismay, I was crushed by the judges decision. I totally think this was all rigged. It was a true disappoint. Bayless had better dishes and loved his explanantions for each dish. I really truly think that the winner was Bayless, even food network's viewer poll was stating Bayless as the winner. This show is a joke.
Posted by: Kime | January 22, 2005 at 10:57 AM
I disagree with the fact that Bayless clearly won. Don't get me wrong- his food is amazingly pure, fresh, and vibrant. I just think that what most Americans want today is distincively "American" food they can identify with, but with international flair and accents. That's what makes Bobby's stuff so appealing.
Chef Bayless has a traditional style that mjust may be too much for some Americans
Posted by: SD | January 30, 2006 at 09:53 AM