Bobby Flay Does Pilates, Matcha 12 with Jimmy V, Meatball Parm Sliders with Katie Lee Biegel

Fun episode today, we have my good friend, Katie, Lee Beagle, Katie is just a wonderful person and also like one of my confidants. And so welcome, Katie. You and I have such a long history. And I'm sure people don't know that. You know, we live separate lives on TV. But ultimately, we've been good friends for a very long time.

I've really long time. It's been like 20 years of fashion.

You're my confidant, you know, you always feel so good. Thank you.

You really are. Thank you. I've always felt like I could share anything with you. And I've always looked at you like a mentor as well. Thank you. I go to you for advice. Most of the time it's personal. You shouldn't like don't need to ask me for career. Well, you know, you never know, there's always fashion advice or something like along those lines.

You know, I remember when I the last time I got divorced, which was probably, I don't know, 12 years ago, it was something like that. Like you were my first lunch. I remember we went to lunch at Mariah in New York City and it was like, it was so soothing and you gave me, you know, I was kind of getting beaten up in the press and stuff that you like, who? Nobody cares. Like it doesn't matter and just like don't worry about

“that and just move on with your life and it was great advice. I remember that lunch. We had a really”

good time. We used to go out for long fancy lunches. Do you remember our 11 Madison Park? Oh, yes. It's like a five hour lunch. Yes. I mean, you and I have a lot in common. Obviously we love food. We live in New York. We like long boozey lunches. And so yeah, we and we have to do that more. It's like one of those things where it's like, I kind of feel the same way with a lot of my friends in the business, which is like, it would get so busy. Like you just take for granted that you're

going to see everybody and you wind up not seeing anyone. I totally agree with that. And I I think that there's something to live in in New York with that because people are moving so much. It seems like when you make a plan with somebody, it's for three weeks in advance, whereas like in the summer when we're in the Hamptons, we're like, hey, what are you doing this weekend? We pop over to each other's house. But it's not a city where you have people over a lot.

I think we both like to entertain. We just don't entertain each other enough. I know. You better

“invite Neo for a lunch or a dinner. Okay. That's why you and Brooke over her. I will definitely do that.”

I obviously know where you live in New York. And I walk by your door all the time and you always say to me,

just knock on my door. But I'm like, I'm not like she's going to be in a pajamas because you're always in your pajamas. I'm always in a pajamas. Like I will go home from this and I will put on what I had on earlier this morning, which was a great thermal and great sweatpants. You've sort of become well-known for going to sleep early and like just, you know what time I talked about last night? What time? Eight o'clock. Wow. It felt so good. It's great. But you say it like that's not what you do,

what you do that all the time. Usually I'm not in your 930. Eight was especially early. You know, all men never actually grow out of their high school fears. You know that, right? I remember first meeting you back in the day. You were married to Billy at the time and you were so glamorous. And I didn't really know you. Like I met you a couple of times and you were just one of those

pretty girls that were always like put together in this and that. I mean, I'll just be for myself.

As a guy, like when I was a teenager, like I was always shy to talk to a girl who I felt was pretty because they wouldn't want anything to do with me, of course, because why would they? Because they're

“the hot girl. I think you've since gotten over that fear. Not really. That's another podcast.”

No, seriously. That's another podcast. I'm just lucky that a couple of women over the last 40 years have actually come up to me and said, hey, let's have a drink as I'm like that. But I'm very shy when it comes down to it. We got to know each other a little bit more and you started talking about like, I just want to be in my sweatpants and go to sleep at eight o'clock and be under the covers. I was like, oh my god, she's normal. The pretty girls, the pretty girls can be

normal. It's amazing. I used to say when I lived in dormant building that the dormant thought two different girls lived in my apartment, the one all day that looked like a rush club and then at night would go out and be really glamorous. But I can know what I, I'm no longer that girl, like I'm not going out and getting all dolled up anymore. Well, you do sometimes, of course you do. For work. I mean, it's like, I mean, it's not. Look, your mom, your wife, your career person,

like you, you have a lot of responsibilities. Back when I was like young, we go to clubs every night. Oh, I went out every night. I was like, where are we going to drink? Where are we going to drinks? Yeah. No, I cannot even imagine. No, forget doing that. My daughter, who's, I mean, she's 29, has a career. How was she 29? She's 29. I don't understand that. She's living with me right now, but that's coming to a close. Good for everybody. But she's just waiting for a part of it to be ready.

But like, you know, she's living here with a boyfriend who was like the sweetest guy. And like on

like, they come out of the, they come out of their room and they're like, Dad, we're hungry. I'm like,

wait, second, you guys woke up at 20 minutes to two in the afternoon and they're like, we went out

“till 430. Like, I don't think of myself. Of course they did. Because that's what you do.”

As they should. Yes, exactly. As they should. When you are young, you should say, yes, to everything, do everything, live, be wild, enjoy that era of your life. No, for sure. Let's start with like the the most current news, which is, you know, the kitchen has been canceled. So what's life for you after the kitchen? What's, what's it feel like? You know, I was really sad about the kitchen. I'm into a close. And I mean, I think we all kind

of knew that it obviously would eventually, but all day time was being canceled. I remember the last man standing. I think we all thought we probably had another year and then it kind of came out of nowhere, essentially. So I was really sad and I don't think I realized how much I tied my identity to that show. And after 12 years of being on it, that really was such a big part of me. And now it's like, I've mourned it. I went through the grief stage and now I feel like I'm

“come out the other side. And I have a lot of things to be excited about. And I, you know,”

I'm doing my podcast, which you were my first ever guest of love. And I just filmed a new YouTube

show that we're editing right now that's cooking in my kitchen, which was really fun, Brian filmed it. So we're getting that edited. I love that you married your producer. I know it is very convenient. So we had that in common now because Brook and I obviously met on the job as well. Right. We were friends for a long time and then it just kind of happened. We both devil, you're not supposed to do me, somebody or great. But how also do you

supposed to meet somebody is what I want to know? Listen, I mean, as long as everybody is like treated well, it's great. Yes. And everybody's on the same page. Then of course, I have my wine kind of wild that I'm working hard on. I love it. I might be one of your biggest rose age renters. You like the rose age. Oh, it's insane. You're a rose age. And all of my friends like it, too, my staff likes to drink it as well. And I'll tell you why we love it. First of all,

it's crisp and clean. I said this to you right now. I'm like, how come am I getting hung over on this? You don't, right? Why? It sounds gimmicky to say, oh, you're not going to get a hangover.

“Like, let's sugar. There's zero sugar. Okay. That's what it is. It's organic. And so you're not”

having all this. You're going to have up to 70 additives in a bottle of wine. Okay. And you don't have all of that. So your bodies don't work in as hard to process it. I had gotten to the point where I couldn't have a glass of wine without having a headache the next day. And with this, I am fine. All right. So this is the piano. I'm going to pour you a little bit because it's time to feed you. It is. I'm sitting here talking when really all I can think about is this Uwi gooey,

mozzarella cheese dripping off of a perfectly toasted bun, arugula, and basil hanging out, and it looks like some meatballs in there. It's a meatball slider. And like, I get, you know, people that know and watch you on like food network know that you really love to eat in a enthusiastic way, let's just say. Take a bite. And then as you eat now, I'm going to share you how I did it. Bobby on the beat. All right. Meatball sliders, everybody, let's do this.

First, I'm going to show you how to make the meatball around pork ground beef, some ricotta cheese, a couple of eggs, some colabrient chili because, you know, I like the little spicy, some salt and pepper, some parmesan, oregano cheese. And I'm going to fold in some fresh basil, and some parsley as well. Mix it up, soft hands, everyone. And then I'm going to form the balls. You can do this a little bit ahead of time. And now I want to actually make them a little bit crusty,

so I'm going to put a little olive oil on the pan. Bobby, flag, cookware works. Best, of course, get a nice and crusty. And then I'm going to put them into your favorite tomato slices or re-cooked, and let them sort of poaching there for about 25 minutes. Let them sit, take them out, add a little more sauce, the fresh mozzarella cheese, I like buffalo, it's one another, truth. Put them in the oven, let them melt along and with the buns that you toast a little bit,

and then take it out, make a sandwich, you know, that melty, mozzarella cheese, a little extra basil, some fresh arugula, some pepperiness, top it off with the top of the bun, and there you go, meatballs sliders. Mmm, tastes good. Bobby, on the beat. It was pino, the marble would be perfect with us. How'd you get involved with this company? I'd wanted to get into wine for a few years, and I kept looking for a partner. I kept trying different lines, and frankly, nothing that was a very good

that I liked. And then I met my partners, Jordan and Adam Sager, kind of coincidentally, through another friend. They wanted to get into organic wine, direct to consumer, and it was just kind of like a perfect storm that we met, and we launched with direct to consumer first, and now we're

in retail, going across the country, and it's been a really great adventure. What about always

chat about people drinking less? Do you think it's real? I do think it's real. It is a difficult time

completely. I love having a glass of wine. I love having a cocktail, but I'm going to make a better

choice. It's just like with the food that I eat, and it kind of dawned on me before I got into kind of wild, because I started to make the switch to organic wine with what I was drinking at home. Why, for 20 plus years, had I been buying organic grapes at the store, but drinking conventional grapes? What's the disconnect here? grapes have a lot of pesticides, and I thought, I got to make the switch, and when I made the switch to organic wine, I did start to feel better.

So, what vitals do you guys have now? We have this piano noir. We have the rosé that you love. I love our cover from Spain. It's bone dry. You have a cover? Yes. I'm a huge cover. Oh, I didn't know that. Oh, I'm going to send one down for you this afternoon. I made last year,

I told Brooke, I'm making a commitment to bubbles. Oh, don't you love during Sparkling? Absolutely.

I love it. Jeffrey's a carrying does the same thing, but he just thinks it's like, you know, Bonby Vaughn. Jeffrey loves the champagne. He likes an expensive champagne.

“I like all different kinds of bubbles. Like, remember how it used to be you'd go to a”

party, and if it was per seco, you kind of looked your nose down at it. I love per seco. I love, but I love coffee as to. So, I'm really proud of our coffee. Our greener is fantastic. We have a multiple chiano that's fabulous, a malback, a cab from Washington State. You have all these rails in your life? I didn't realize that. So, you've grown it. So, we work with single estate venues for each one. It's not leftover grapes or anything, and it's not grapes coming from a bunch of

different places. So, they're all small family organic vineyards. It's great. It's really good. Thank you. Thank you. I appreciate it. No surprise. I mean, getting back to the kitchen really quickly, and I don't want to stay on this for that long, but I just want to say to you, like, well done was twelve years. Thank you. That's a lifetime of achievement in the TV business for sure. It's like a dinosaur. Yeah. But also, like, Tommy Vaughn. Like, you're bigger than

that in my opinion. Like, you have so much to offer. Obviously, you're selling wine. You write cookbooks. You write novels. You write screenplays. I mean, there's so much, you know, you're

“doing your podcast now. You have tons to offer. So, kind of. And so, you should really think about”

it in the positive. It's like, you know, I've had plenty of shows get canceled on the food network. People just think, oh, Bobby's been on network for 30 years, which is true. But like, I have to live off to. Right. We all have to constantly evolve. And not just in our careers, I think,

at our personal lives. Everything we need to always be learning, always be willing to change,

because if you just stay stuck. Yeah. That's what you'll be stuck. So, I am excited about it now. It took me a minute to feel that way for sure. I love this place that I'm at in life. Sometimes I wake up in the morning and think, I just feel so good right now. I love being a mom more than anything in the world. You introduced me to one of my favorite places in the world, which is Scolio. Yes, best. You hear about, like, great restaurants and this part of the world,

or in this place, and this part of Italy, and this and that. And yes, there's so many, but, you know, that place is special for lots of other reasons as well. Besides the fact that, like, you just don't ever want to leave. But it's also the people who make you feel like they're part of your family. There's nothing like it. I know. I don't ever get tired of going. The last time that we went last September, we planned a couple other places in Italy to go as well.

And I had a great time in all those places, but I easily could have just stayed there for two weeks and not gone anywhere else. Yeah, I'm writing a new book about Italy, sort of like the American chefs obsession with the place. Well, that's a great idea. Italy is the place that's really captured my attention more than any other place. Same. It just has. And it's the place that I spend more time than any other place other than obviously New York City. I just felt like it was time to

write, you know, my sort of collection of adventures and memories, and obviously food and

“all those kinds of things. I think you and I were both meant to be Italian. I totally agree. Yeah,”

it's something happened and we're not, but I took my DNA test hoping it would come back and say there was a little Italian. There was zero. What are you painting these days? Are you making, are you writing cookbooks? Are you writing novels? Well, I'm working on three different things. I'm writing right now. So I'm working on a screenplay. I have an idea for a novel that I've been kind of sketching out. And I have just started writing an outline for a cookbook. So I need some

more hours in my day. Would you ever write a memoir? I'd love to write a memoir. So what are you doing? You know what? You've had a full life, miss. I have had a lot of fun and you've had a full life. And you're such a young person. And it's like, you're like, like, there's some people when they

You've lived a lot. You think I've lived enough to write a memoir? I think they look. It's all how you feel about yourself and you feel about life. I just wrote my 18th cookbook and I need the chapter one. I wrote to that book because it was like a cookbook memoir. You know what I think makes a good memoir though? Like, when you've had things that obviously other people are involved,

“I think it's important to tell your story and not be telling on someone else. So it's a way of”

crafting it that it's your experience. I also think that you're, like, in so many ways an amazing

real model for younger women because you were in this position when you were young. You met this person who was, like, literally an icon in the world. And that can be a very, very difficult thing to try to handle. And you had a really nice relationship. I was there. I remember this. Obviously, it came to a close, but it, in a very nice way. You just kind of went on from there. Like, you didn't kind of, like, cover up and get all depressed and go and hide and run, like, you went to

the next step, which is kind of like when I heard about the kitchen being canceled, I was like, Katie's got this. I'm not worried about Katie at all. This is just speed bump. And she's going to take what the experience that she has and she's going to multiply the opportunities. I really believe that. I'm going to come in your more often because you're so good for myself a scene. But I really believe that. That's so many nice things. That's true, though. I'm just a person that

kind of keeps going and like, I've never taken no for an answer on anything. I am a dog with a bone.

And what are you going to do? Sit around and wallow about stuff? Like, no. There's no poor pitiful me. I remember when I was really young and first came to New York. Somebody said, I mean, you better get a thick skin and get it fast. And I'd never had better advice than that.

“And you got to just keep moving. You have to keep moving. I agree. Well, speaking of moving,”

like, what do you do to work out? So I do this workout called forward space. I have never had more fun in a workout. Forward, say, okay. Forward, say more. What is this? It is a dance workout. You go in the lights are off. It looks like a club. It's club lights. They have a DJ booth. They play the best music and you dance your face off for an hour. And it's almost like therapy. Is it like Tracy Anderson dancing? It's not like that. Okay. It's not choreograph.

Because you made me go there, too. Yeah. Tracy's a little too choreograph for you out. Yeah. I love to dance. And I'm not going out dancing at one in the morning. I would even know where to go dance. And I don't want to wear uncomfortable shoes. I get to wear my workout clothes and my sneakers. Go back to bed. And at 9.30 in the morning, I do my drop-off at school at 9 o'clock and I go straight to forward space and do that. I have a blast. One of the things that's really

“saved my physical life is Pilates because I've been standing over cutting board for 35 years like this.”

I want to go to Pilates. This is my girl Taylor Phillips. She's amazing. She is such a great It's amazing. Bobby on the beat. I go into Equinox for some Pilates. This is how I like to start my day. Really kind of activates my body. So what's going on? Taylor and I together for like I don't know six or seven years. That means yes. I love Pilates for me personally and readers are own thing. I have very long days whether it's a beat in the kitchen or shooting television.

I've been standing over cutting board for like 35 years like this. So my spine needs to be good at following it. And so I originally decided that why do I get good things for my posture? Just don't want to get my body a little bit and just stretch my muscles. I think it's hard to find way why is this record I found one? So I don't change. This is my personal. When your flexibility has changed way to bed over the years, hamstrings when you first came in super super tight from

running standing a lot. Of course strength has changed definitely quite a bed let's switch. And that's affecting your posture so you stand taller your shoulders are in a better place. So that tightness from bending over we've corrected that. We change things up around here right we'll move around do spine crafter do some barrel work on the shoulders come back to the reformer no sessions ever exactly the same way. I prefer this kind of like body strength because

it creates tone as opposed to bulk. I also think it's safer. That's just me I just think it's safer because it's not you that sort of overwork your muscles. Yeah every exercise of body is in a ways of whole body exercise. So anything that you're doing in here it's not just advice of exercise it's poor shoulders it's the whole connectivity in your body. We've been loving the spine crafter lately which is a great place for you to open up your chest right fix your posture counteract all those

days of bending over. We also never stop right there are no breaks where like go go go. She's a killer

here you are here to work so it doesn't matter if you're tired you've been hungover a couple of times

you show up ready to work and you're always dedicated 90% it really is and if I'm one minute late

I get trouble so that's true you can't be later on. I run over to the right. That was a thank you for making your joke to you. Bobby on the beat literally changed my happiness in my life. Yeah because bottom line is I have cooking injuries I don't mean like a cut and a burn I have plenty of those over time standing over a cutting board like this like at some point after 30 something year is 40 years of doing that it affects your body especially guys don't we just don't

stretch like I'm speaking from most guys out there and like all my friends it's like we we go play basketball we go to go workout we go for run stretching yeah it's like we bend our quads for two seconds and then we're good let's go get a bagel and so much of cooking too is looking down it's like almost like tech neck. Exactly. Getting that and just moving Ryan just now I felt it go but Pilates is one of those things that the movements are so small if you don't have a great

“person teaching you or watching you it can be ineffective and that's why when I found Taylor I was like”

this is it. I want to go. No she's great. I see that you and Ryan are doing some stuff online like you're going to go on a restaurant and like doing some stuff how's that been. I just drag him along

okay Ryan's a little camera shy. Is he? Oh yeah yeah I always have to bring him kind of kick his

feeling. He's great on camera. Yeah he's so handsome and he's like I know he's my Disney friend. Yeah you found him. I mean he I think he's fantastic on camera and he always goes like kicking and screaming I took him to get a sandwich the other day I said please come with me and let's film get in a sandwich and this he's like uh uh uh uh and then he goes and he's great. I mean I remember when you first started dating him he was like floating in my pool you know

on a floaty and I was just like get this handsome guy out of my house and you I remember you saying to me isn't he so handsome I was like she's done. He's so handsome but you were smart. He is so sweet. He is as nice as the his handsome like he should when I first saw him I'm like oh he was probably gonna be a jerk because usually when you're that good looking or jerk. He has got the best part. He is the best dad I could ever ask for for Iris. I mean he's wrapped around

her finger. You guys cook together? We cook together Ryan is actually a great cook. Yeah I've seen that. He's a really good cook he made dinner for me last night. What do you make? He made um it's Iris's favorite he cuts up chicken breast and cubes and like sautees it in a pan and then he adds barbecue sauce. So we have that white rice and some salad. Very simple dinner. We if we do dinner it's like that very often. I actually love that broken eye cooked together all the time.

I bet you guys have fun. She's a wonderful cook. I was watching that Instagram of you all cooking together on New Year's Eve. Oh my god. And I thought all this is this is it. It was a dream come true. Yes you guys looked like you were having so much fun together. We were. First of all she's so talented

“and so that's fun for me because sometimes I can just kind of stand by and watch. You know what?”

What's it like for you having somebody who's just as good as not better cooking with you?

I love it because as you know I cook for my friends and my family all the time. There's always

something happening in my kitchens no matter where I am and everyone's in a while broke with you say I got this you know and she'll just cook or sometimes we cook together which we did on New Year's Eve which was really fun. I'm happy for you. Thank you. You don't know with that well right? I don't. I'm really excited to get to know her better. She's coming on my pocket. No she's very excited. Thank you that that was the way that I could get to know everything

about her was to get to spend an hour talking to her. I love that. Yeah. You're going to grill it a little bit. I'm not going to grill her. I just want to know her. Yeah. And if she says special you I know I'm going to love her. Everybody says such nice things about her and I just love seeing how happy you are. That makes me happy as a friend. All right. I want to show you one more clip. This is my boy Jimmy V. Do you know Jimmy? Of course I don't know Jimmy. I love you Jimmy.

Everybody knows Jimmy. I love that he's America's food critic. Oh my god. The fact that you know that. Of course I know that. He's America's food critic. I follow you. I know. We sent them to a macho place. Let's see how it went. Bobby on the beat. This is my first time ever having macho. I've had it zero freaking times. Am I excited? Will see is it up to the height? I'm really

“not sure what it is. I think it's some type of a tea mixed with grass. I guess it's healthy, right?”

It's supposed to be a healthy. As you can tell I'm a real health conscious person. I guess it's

America's food critic is going to need help ordering magic because I don't know what to food to order.

“What's going to give me the best experience having macho. I think a macho latte.”

Macho latte. Alright. I like to judge that these milders read where it is sweet. I like to kind of

like help with the taste being that a day is your first time. Can I have one like straight up without

anything so I can get a real like baseline almost like I'm having black coffee. And then then the one that you said I should have. Jimmy V. America's food critic. No joking. They have croissants. They have other things that you could eat here too. Hot cold. There are a lot of options. It really wasn't prepared for this. I'm usually a black coffee guy so this should be interesting. Look at this. How are you? I'm fine. I think you're proud, can't.

Grace. I'll be making your drinks today. I'm going to be using like just six grams.

“Six grams? Yeah. You're using a syrup when you'll drink.”

Ceremony. That's supposed to be the bomb. That's a cool thing. Look at if you put some shaving cream on it. You could hit me with a heavy in the face with it. Everybody that comes in, you're, it's a one-and-a-time. Wow. You kind of like give them the experience and probably kind of like make their body. Okay. Now we don't want stems and seeds. We want the real stuff. So is it a tea? Is it type of a tea?

Marcher is basically a ring tea. This is like a process and a half. Very cool. You know dinner

and a show, but it's March and a show. Wow. That's pretty too. Good to the last drop. Here we go. This is the hot matcha. They said it would be a little sweet because they put something else in it. Yeah, I don't think it's my gig necessarily. It's not bad. I could see how some people would like it. But a little funky. Almost like seaweed-y. Kind of crazy. Let's try the cold one. Okay. Here we go.

“It's very pretty. I'm going to mix it up because I just think you should.”

It's going cold with milk that does milk dilutes it a little bit more again. I'm a coffee person. I know some people hate coffee. So I get it. I don't understand this. Honestly, apparently it has a lot of caffeine in it, which should be good. So maybe I'll be running to the next deployment. I have no idea. Yeah. I've tasted Marcha. I could tell McColley. Now I've had Marcha and it's all yours. The one thing about this place, it's really cool. I could see why it's popular

for the Marcha drinkers of the world. And I love the space, just not as much as I like the taste. I mean, it's not my jam. I don't know. I just like, the first thing I went through my head was, why? Bobby, I'm the beat. I don't think you liked it. I don't think you liked it. But you know what, Marcha is a very controversial flavor in general. I'm like, I'm not really a Marcha person. It's not my jam either. I just don't like the flavor of Marcha. It's just me.

I'm going to do it either. You would never make me order in a Marcha dessert.

Well, that's the other thing. It's now it's become part of, you know, Marcha croissants, Marcha cakes, you know, Marcha crepe cakes. I mean, there's no thank you. You know, all of the time. I also don't want a coffee dessert, usually. I'll do a tiramisu. But no other coffee dessert. Maybe you'll go out and do a review with Jimmy V. One time. I'd love to. We'd love to. Yeah. We should take him to dancing with us, too.

We're else can people find you? Like, what are you doing? Like, give me everything. You can find me on my Instagram and Tiktok at Katie Lee Beagle. And then my YouTube channel is at Katie Lee Kitchen. And my podcast is all on the table. But at all on the table, Bobby. Yes. All right. Well, I love having you here. I love being with you. We got to get together more. Yes. Don't tell Brooke everything you know, okay.

We might come if you don't. Oh, it's so fun. Thank you. Well, that was a great conversation with Katie Lee. She's got so much going on. Just lovely having a conversation with her. If you like what you are hearing and seeing, please subscribe. Let's just know that you really want us to do more of these and we're loving it. We just have it so much fun. Just kind of freewheel in it in the podcast of world. So, thanks for talking. Bobby on the beat.