Season 1

Rib eye with blue cheese and grilled potato salad; spice rub; blackberry milkshake.

Bobby creates an Asian marinade that can be used two ways; grilled bananas; Mexican shrimp enchiladas.

Spice rubbed duck breast with a peach and goat cheese salad.

Pork steaks with homemade barbecue sauce; Texas style Yukon gold potato frites; grilled chayote; Bartlett pear crisps with cinnamon tortilla chips.

Jerk red snapper and island salsa; hibiscus and rum cocktail; charred corn-jalapeno pesto sauce and grilled limes.

Bobby's wife Stephanie surprises him and prepares lime marinated steak tacos along with her signature margaritas.

Short rib salad; grilled scallion and mint salad; grilled pineapple-habanero sauce;

Lamb Tandoori hoagies with raita; curried lamb skewers with mint-grilled nectarine chutney.

Grilled chicken breast with foraged vegetables; nettle pesto and grilled Lightening Tea Farm flat bread; Buffalo style grilled chicken breast.

Grilled chicken quesadillas; surf 'n' turf flank steak; prawns with grilled romaine; chicken breast tacos.

Butterflied chicken Greek style, rose sangria spritzer; 'Spice of Life' beer can chicken.

Chimichurri burgers; chipotle glazed grilled yellow plantains; green chile burger; crunchy avocado salad.

Michael Sinsigalli, the assistant fire chief of the West Hartford Fire Department, brings sirloin tip steaks. He prepares teriyaki steak from a Hawaiian recipe and grilled cedar plank salmon. Chef Flay grills Yukon gold potato salad with red-pepper smoked paprika mayonnaise and Argentinean skewers.

Apple-sage glazed grilled whole turkey breast with grilled apples; orange glazed grilled acorn squash; grilled polenta; mulled cider.

Brined turkey breast with Spanish spice rub and sour orange sauce; Sherry vinegar-brown sugar glazed turkey drumsticks; grilled portobellos filled with wild rice; mulled red wine sangria.

Lamb chops with rosemary salt and black olive vinaigrette; grilled flatbreads with asparagus pesto and fontina; cocktail sauce with an Asian twist.