Celebrity chef and Thoroughbred racehorse owner Bobby Flay will deliver the keynote address at the National Museum of Racing's 2011 Hall of Fame induction ceremony on Friday, August 12, at the Fasig-Tipton Sales Pavilion. The ceremony begins at 10:30 a.m. (EDT) and is open to the public. Flay studied at The French Culinary Institute, where he earned the first "Outstanding Graduate Award" in 1993. After working at several New York City restaurants, Flay developed his unique style of American Southwestern fare. He took his innovative cuisine and opened his first restaurant, Mesa Grill, in 1991. Mesa Grill was honored in 1992 with the "Best Restaurant Award" by New York Magazine.
In 1993, Flay was named the James Beard Foundation's Rising Star Chef of the Year, an award that honors the country's most accomplished chef under the age of 30. In 2004, Flay opened another Mesa Grill at Caesar's Palace in Las Vegas. The following year, he opened Bar Americain and his first steakhouse, Bobby Flay Steak, in Atlantic City. He has since opened additional restaurants in the Bahamas and at Mohegan Sun in Connecticut.
In addition to his restaurants, Flay shares his talents and passion for food through his cookbooks, as well as many national television shows on the Food Network, Cooking Channel and NBC.
Flay has also enjoyed success in the Thoroughbred industry as an owner. His two-year-old More Than Real (More Than Ready) won the $1 million Juvenile Fillies Turf (G2) at the 2010 Breeders' Cup at Churchill Downs. Flay recently collected his first Grade 1 victory as an owner when Her Smile (Include) won the $250,000 Prioress at Belmont Park on July 4.
The National Museum of Racing's 2011 Hall of Fame class includes: Thoroughbreds Duke of Magenta, Open Mind, Safely Kept and Sky Beauty; jockey Shelby "Pike" Barnes; and trainers Matthew Byrnes and Jerry Hollendorfer.
The Hall of Fame induction ceremony will be televised on HRTV and streamed live on the Internet at www.racingmuseum.org.
Poster Comment:
This is an interesting combo: A chef with an interest thoroughbred racing.
