bobby flay. flay says being a chef wasn't cool when he went to the french culinary institute, but he changed all that in the early-1990's, between his first restaurant and becoming a food network star. >> nerves are ok. utilize those nerves the best way. >> flay is still not afraid of hard work, even eyeing a run for office. rounding out the group, tom colicchio. to colicchio, cooking isn't just an art, it is a craft. >> the chicken liver mousse was really well seasoned. >> he uses his success to help others, whether giving young chefs a chance -- >> the winning chef is kristen. >> or helping the world's hungry find a place at the table. welcome to "titans at the table." thank you so much for joining us. let's have a cheers before we begin. >> [all] cheers. >> let me start with this question. p.j. clarke's has been around since the 1800's, well over a hundred years old establishment. i think it was an irish immigrant who came here, decided this was a great restaurant, bought it, and then expanded

. ♪ >> bobby flay probably lives like this all the time. >> yeah.ve been dark, couldn't it. could get very dark here. i honestly never thought it would have come to this. >> well, it was dunking fries 14 years ago. so. >> you made some steps up. >> you make me feel better about all of this luxury looking back at that. >> yeah. you deserve this. >> you're right. you're right. >> you deserve this. >> entering my golden years era. they don't show this in the viagra commercials. they're always running down the beach with a tennis racket. they never sit here. go out and kill some young people. throw another poor person in there. it's feeling cold. to victory, roman. victory in our time. you always try to comfort yourself in situations like this thinking oh, i'm sure people are really, really wealthy, they're probably really miserable. they don't know the sort of ups and downs, the happiness, the contrast, the passion that i have. we don't know, do we? >> right. >> like maybe every day is like wonderful. >> gentlemen, a little toast. >> lovely. >> foie gr

. ♪ >> bobby flay probably lives like this all the time. >> yeah.ould get very dark here. i honestly never thought it would have come to this. >> well, it was dunking fries 14 years ago. so. >> you made some steps up. >> you make me feel better about all of this luxury looking back at that. >> yeah. you deserve this. >> you're right. you're right. >> you deserve this. >> entering my golden years era. they don't show this in the viagra commercials. they're always running down the beach with a tennis racket. they never sit here. go out and kill some young people. throw another poor person in there. it's feeling cold. to victory, roman. victory in our time. you always try to comfort yourself in situations like this thinking oh, i'm sure people are really, really wealthy, they're probably really miserable. they don't know the sort of ups and downs, the happiness, the contrast, the passion that i have. we don't know, do we? >> right. >> like maybe every day is like wonderful. >> gentlemen, a little toast. >> lovely. >> foie gras. >> perfect. thank you. >

bobby flay. >> seth: oh, great. >> works out great. >> seth: all right, what's next?esh mint, some diced cucumber. >> seth: gotcha. >> um, the zest and juice of a lemon. >> seth: all right. i like that. >> so you just -- a little bit of that. it's gonna give it that tartness. this is a pretty classic greek sauce. and you can even make the sauce a day or two ahead of time, because it actually gets better as it sits. >> seth: now, you have greek heritage, right? >> i do. my mother is greek -- so you're doing a great job with those. >> seth: thank you. it's really good. >> you keep going, i have 'em all done right here. [ laughter ] >> seth: why though? why do we do this? >> i just wanted to tell you to roll my spicy balls. i don't know. >> seth: there you go. the good news is that you can't even see i have it on my hands. it's great. it leaves no marks. >> but you can do this with -- i like spicy. so i did it with spicy sausage. but you can use a sweet italian sausage, any sausages you want. >> seth: now what do we have over here? i have to ask. just because this looks

when you see folks from entertainment like bobby flay and elizabeth banks and kate upton, folks likend stephen jackson. there's all whole lot of folks that are in the sporting world and the fashion world and the business world who are drawn to this sport, and i think it has a lot of aspiration to it. we are reaching out to those folks. we are demonstrating what a cool environment it is at the racetrack track, particularly the big event a's, and folks are showing up. >> is part of the message that you, too, and on a racehorse? >> that is exactly how i got in the business. i was an investment banker in cincinnati, ohio. about six guys got together and we bought a horse for about $1500. do the math, about 250 bucks a piece and then a cost us a couple hundred bucks a month to keep the horse in training. 150 first horse won about grand and i sold him for about seven times more than i put into it. that can happen all day long every single day all across north america. it doesn't mean you are going to win the kentucky derby -- >> i was just going to say, it can happen every day all across a