Meet Bobby Flay here on Friday


Iron Chef Bobby Flay is barnstorming the U.S. in support of Bobby Flay’s Barbecue Addition, his new cookbook.

You can meet him at two Philly-area stops: at noon Friday, April 26 at the Williams Sonoma store in the King of Prussia mall. (His appearance at 6 p.m. Friday, April 26 at the Wegmans store at 50 Foundry Way  in Malvern is sold out, but you can buy a book there and glimpse him from afar.)

Like many free book signings, you have to buy a book in advance to get in line.

Williams Sonoma is still accepting walk-in or phone reservations for the appearance in King of Prussia. You can call 610-265-5970 and order the book ($35). Note that Flay will only personalize copies of Bobby Flay’s Barbecue Addiction purchased at Williams-Sonoma.

I'm going to make this easy for one reader. I'll get you through the line at the Williams-Sonoma stop for an autograph and a free book. Williams-Sonoma also will give you a nifty prize pack for you home grillers: a stainless-steel smoker box, stuffed burger press and grill wrangler.

Sweepstakes entry is here.

Enter by 4 p.m. Thursday, April 25. Winner, chosen at random, will be notified right away.

Update: Our winner was Hugh McGinniss of Chalfont, who got to meet Flay with his wife, Jennifer.

Here's a recipe from Bobby Flay's Barbecue Addiction for Coleslaw with Creamy Cumin-Lime-Dill Vinaigrette:

Serves 4 t o 6 

½ cup mayonnaise

Grated zest of 1 lime

¼ cup fresh lime juice

1 teaspoon celery salt

½ teaspoon cumin seeds, toasted

1 tablespoon sugar

¼ cup chopped fresh dill

Kosher salt and freshly ground black pepper

1 head Napa cabbage, finely shredded

1 large carrot, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 small red onion, halved and thinly sliced


1. Whisk together the mayonnaise, lime zest, lime juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with kosher salt and pepper.

2. Add the cabbage, carrot, bell peppers, and onion and toss to coat in the dressing; season with kosher salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.