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Gordon Ramsay Calls Bobby Flay A ‘F*cking Limp D*ck’ For Ducking Him In Cook-Off

Gordon Ramsay’s honor was put on the line as he played “Spill your guts, or fill your guts” on the Late Late Show with James Corden. Ramsay was basically baited into a game of truth or dare, with bull penises, clam juice, and crickets thrown into the mix.

While Ramsay didn’t want to answer a few questions, instead opting to munch on chicken feet and bull penis, he did take the time to completely trash Bobby Flay for dodging him in a cook-off (@ 2:24 in the YouTube video).

Ramsay has been challenging Flay for years, and the fiery chef said that Bobby refuses to sign the contract.

At last year’s Vegas Uncork’d, we asked Flay about the prospective battle, and he acknowledged it, saying it would have to be a Pay-Per-View event.

Nothing has happened since then, and Ramsay brought it up once again on the Late Late Show, sending out a message to Flay:

“For the last five years we’ve been trying to do this cook-off together in Vegas, for charity. And he won’t sign the fucking contract. NOW, sign the contract, you fucking limp dick!”

Ramsay was even asked to build a totem pole with Wolfgang Puck, Jamie Oliver and Flay, and he had no problem putting Flay at the bottom of it.

The whole game with Corden was gold, as Ramsay ate some spicy bull penis, refusing to name the celebrity he wouldn’t invite back to his restaurant. He later refused to admit the last time he literally shit his pants, and ended up eating a chicken foot, topped with salmon ice cream, and clam juice.

So while Ramsay was mum on a few things, he had no problem jumping on Bobby Flay and issuing a cook-off challenge… again.

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Gordon Ramsay Bringing ‘Hell’s Kitchen’ To Life With New Restaurant On Vegas Strip

Gordon Ramsay is in Las Vegas this weekend, and what better place to raise hell than in Sin City.

Ramsay announced Friday that his wildly popular TV show, Hell’s Kitchen, will now be a restaurant at Caesar’s Palace, starting this winter.

It's official, #GRHellsKitchen is coming to @caesarspalace later this year !!!

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Ramsay already had four Las Vegas restaurants, and his Pub & Grill at Caesar’s, so this will be his second in that hotel alone.

“I cannot tell you how excited I am, but more importantly, the position of that restaurant is going to be magnificent,” Ramsay said during the red carpet affair. “It’s going to be set like a studio, going to have the infamous red kitchen/blue ktichen… capturing that magic that has gone into 19 seasons of Hell’s Kitchen.”

Hell’s Kitchen Will be replacing Stripside Cafe, which is located right by the strip’s sidewalk, so it’ll be hard to miss.

Goodnight #Vegas….can't wait to share a big announcement tomorrow at 5PM PST/8 PM EST on my Facebook page Gx

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It’ll be interesting to see just how much like the show the restaurant will be. If there are chefs screaming and fearing for their lives in the kitchen, I think we’d all be OK with that.


Tips On Making A Great Drink From World- Class Mixologist, Rob Floyd


To be served a drink by one of the world’s best mixologists means that you’re about to indulge in a perfection of craft. To share said drink with such a person means that you’re about to engage in some quality conversation.

Amidst a vibrant room soundtracked by clinking glasses and excited chatter, Rob Floyd, master mixologist-bartender, is letting this very scenario play out for me.  We’re both in Las Vegas — a city where you could say the drinks are flowing more than the money out of each casino patron’s wallets — and the energy of the scene is fueling our discussion.

The details of Floyd’s Vegas stay coincide with his involvement with Pepsi’s launch of a unique, sophisticated new beverage, “1893,” and Caesar’s Palace’s 50th anniversary. For the festivities, his expertise lent a hand to four exclusive cocktails in celebration of the occasion, adding to the enticement of the gala.

“Specifically, 1893 goes back in time and uses really simple ingredients. Now what I wanted to do for the cocktails for the festivities is that I wanted to give everybody a different flavor profile. First, I wanted to make it simple, so you can make it at home and have a great experience. Secondly, I wanted to have something for someone who loves spicy. Spice releases dopamine in the body. It gives you that natural pleasure, that rush.”

When it came to picking his brain about the good, the bad, and the ugly about cocktails and bartending, Floyd obliged and was scrupulous with his knowledge.

“Cocktails are binary — they’re either good or bad. And unfortunately, most of them are bad. So if you’re able to go back to the basics and make a great, simple cocktail, with bright colors and flavors to it, that’s something that somebody can make at home, you’ve really achieved something.”

Why do we love this? What makes us want to make this drink?

Such commentary about going back to the basics, was straightforward advice from the guru himself; albeit advice that I didn’t readily expect from the showman who’s been known to make some otherworldly concoctions.

“I can make a great cocktail — so what. What is that ‘why’? Why do we love this? What makes us want to make this drink?”

So a great drink needs to be simple, have good character, and include an interesting story behind it? Noted. I mean I do remember that one time I named one of my own half-baked home concoctions, “100 MPH,” in honor of the exact speed I got slapped with a ticket for that morning. It was a hit with my party guests.

Floyd continued, “Reaching someone, empowering them, that’s something that drives me everyday.”

And that mindset is a reason why he had linked up with Pepsi and Caesar’s Palace in the first place. Using both brands’ significant reach, he was now able to influence more of the everyday individuals who endeavor to learn the art of mixology.

For the many wondering what a master mixologist’s go-to drink would be at the bar, or what he’d have in his collection, Floyd divulges, “At home I usually have either a great rye, a great bourbon — I usually go a little dark — or I’ll go with a mezcal. I’ve been into mezcals lately, they’re dynamic and fun.”

Feature image: Jessica Zollman

Caesar’s Palace Las Vegas Resurrects Elvis With Bacon Banana Peanut Butter Cannoli


Photo by Geoff Kutnick

It’s a shame Mr. Presley didn’t live to see all the culinary creations that were inspired from his infamous “Elvis sandwich,” because today, we’re all shook up about this Elvis-Inspired Fried Bacon Cannoli.

The rock-n-rollin’ cannoli comes from Chef Justin Cooper of Serendipity 3 in Caesars Palace, Las Vegas (speaking of, we are living for the fact that this King-inspired pastry came from a palace). To create such a divine dessert, Cooper strategically combined the flavors of deep-fried double-smoked Baker’s Bacon, banana chocolate cream filling, peanut butter, hot fudge, white and semi-sweet chocolates, and brûlée banana. Talk about a hunk of burnin’ love.

This work of art was created exclusively for Foodbeast by Chef Justin, but you can always request/beg him to throw it on the Serendipity 3 menu! In the meantime, why not go for a Bacon Weave Elvis Sandwich, Bacon Elvis Pop Tarts, Bacon Elvis Donuts, or good ol’ Elvis Bacon?


Check out Caesars Palace’s New $17M, 500 Item, 25,000 sq. ft. Bacchanal Buffet

According to myth, when the ancient Roman gods came down to earth seeking glorious libation, one of their favorite destinations was none other than Las Vegas, Nevada. It is said that in the case of a particularly auspicious soothsaying year, Jupiter himself would often turn to his fellow gods and exclaim, “Yo mah deetees, we ‘bout to get debauchi-wasted up in this b*tch.”

Okay, maybe not, but that doesn’t make this $17 million dollar, 500-item, 25,000 sq. ft. buffet in Vegas any less impressive. Revamping the old Bacchanal restaurant, which closed in 2000, the new Bacchanal Buffet at Caesars Palace promises to offer the biggest, most kaleidoscopic menu on the Vegas Strip.

Featuring nine open kitchens, seating for approximately 600 people and over 500 menu items including “made-to-order omelets, the freshest seafood and roasted meats […], regional comfort food like breakfast pizzas, red velvet pancakes, wood fired Neapolitan pizzas and Chinese dim sum, [and] even roasted South Carolina shrimp and grits,” the Bacchanal will also overlook Caesars Garden of the Gods pool, making it arguably one of the better ways to round out your “routinely spectacular” Tuesday.

Set to open in September, Bacchanal’s hours will run daily from 7 a.m. to 10 p.m., with breakfast available at $19.99, lunch at $24.99 and dinner at $39.99.

When in Rome.

See the Bacchanal promo teaser for yourself, here:

[Via Examiner]