Being a restaurant Owner & Chef in Saratoga Springs, NY is exciting on any given day. We build all year for the summer season. Come mid-May, things heat up as we welcome a constant flurry of celebrities who visit our city to take advantage of concerts at SPAC, the NYC Ballet, the Philadelphia Orchestra and of course, the six-week meet at Saratoga Race Course. Our summer population swells to 100,000 during these months, maximizing seats in every restaurant and cafe. It’s a bit of a whirlwind to say the least!
When I opened Sweet Mimi’s Cafe in 2013, I had plenty of time to prepare for our first season, which was seven months away. It would all be new to me, yet I was aware that Bobby Flay was a summer regular in town, and I was hopeful that someday he might be a guest at Sweet Mimi’s. Fast forward to August 18, 2019 when his name was placed on our waitlist. Luckily for me, I had Katie Wendell, a long time front-of-the-house employee working the counter who recognized his name. My daughter Mimi was also serving that day. Katie came back to find me in the kitchen and said “Mrs. Liebers, Bobby Flay is on the waitlist!” Once we confirmed that he was in fact sitting outside waiting on our bench, I held a quick meeting with employees. Mimi would be his server, introduce herself, and treat him as we treat all of our guests, as if he were dining in our home. My instructions were clear: DO NOT make a fuss and keep it on the down low, as we don’t know what Bobby Flay expects from his dining experience. Would he want to sign autographs or sit quietly with his group of three friends and just have a fantastic meal and a great cup of coffee? His guests turned out to be loyal customers who were delighted to have “The Mimi of Sweet Mimi’s” serve them. Bobby ordered our Saratoga Sandwich; a homemade flaky biscuit sandwiched with locally made sausage, two eggs and Vermont Extra Sharp cheddar. It is a bestseller that’s on Sweet Mimi’s everyday menu. Bobby seemed to enjoy his meal and Mimi gave me the green light to make an appearance and introduce myself as they were finishing their brunch.
I was thrilled to meet Bobby, who offered to take a photo with me in the dining room. He was very casual and easy to talk to, wearing a USC sweatshirt and cap. The opportunity couldn’t have been better, so I simply said, “Bobby, several of my customers have written to you to suggest that I should challenge you on Beat Bobby Flay.” He was intrigued. “Would you do that?” he asked with a smile.” “Absolutely!” I responded. I thanked him for coming and returned to the kitchen.
I had no idea that the following months would be consumed with zoom interviews (all new to me as it was pre-COVID), photo shoots, and ultimately an invitation to come to New York to compete on Food Network’s Beat Bobby Flay. Details such as recipe selection, garnish consideration, and wardrobe approval were just the beginning. I was given a one-week notice before filming, which became completely consumed with preparation. Lucky for me, I was able to call on a slew of good friends and long time supporters of the cafe to assist. Friends researched the surprise ingredients previously used on the show, there were training sessions to see what could be whipped up in only 20 minutes, and my friends ate more rounds of lemon ricotta pancakes than I could bear to serve. Next up was submitting a guest list to the show of dedicated supporters who were willing to make the trip to New York to be in the live audience, and lists upon lists of ingredients and vital tools I would need for the production crew to have on hand. Finally, my bags were packed and it was time to go.
I was assigned a driver for my whirlwind 36-hour trip. Edward was terrific. He insisted I have my day of stardom as he shuttled me around town, opening doors for me at my local bank, Starbucks and then the final stop: the train station. Three hours on the train gave me more time to review and prepare. Once settled in my hotel, I had time to regroup, lay out my wardrobe, and take a deep breath. I met my husband Eddie, who traveled to New York on a later train, at the Red Rooster in Harlem for a drink (or two) and dinner, along with friends Regina and Erica who also came to support me as enthusiastic members of the show’s audience. My work was done, it was time to relax and enjoy the moment.
The next day was a complete whirlwind. Meeting my competition in the limo at 6:00 a.m. was a moment in itself. Chef Chris Bonnivier was bigger than life and seriously intimidating. In order to even have a chance to Beat Bobby Flay, I had to beat out Chris in a first round competition, which included making a dish on the fly with a “secret ingredient” of the show’s choice. I knew at that moment this was all a long shot. However, I was soon put at ease as Chris and I were escorted to a room and began chatting over coffee. This was a “Saratoga” show after all. Chef Chris and I were doing what we loved three blocks away from each other in Saratoga. I let him know, if I were to lose to him, my “team” and I would stay to cheer him on. He agreed to do the same. Then it was show time!
TEN hours later, my day had come to an end and I was reunited with my husband, Eddie. We were excited to discuss the day over a glass of wine and a pasta dinner at a local cafe before getting the last train to Albany where our driver, Edward would meet us and get us home safely.
We were exhausted, starving and elated by the experience, even if it was bittersweet. Do I have any regrets that I did not beat Bobby Flay? I would be lying if I said “No”. Not because of my pride. I simply knew in my heart, I could beat him. All the little missteps in the presentation or not requesting to do the dish I had my heart set on…maybe the outcome would have been different….maybe. But what rests between the outcome and that maybe is an experience that I will not soon forget.
It was a thrill to compete against Bobby Flay and to have close friends, family and staff on set and back home to cheer me on. I am so grateful that I am surrounded by such a supportive community. Luckily for me, I had a home to return to the very next day. As I arrived at Sweet Mimi’s Cafe at dawn, put my key in the door, turned on the lights, the fans, the coffee maker and the music, I made my way to the kitchen to begin whipping egg whites into a perfect meringue to fold into my lemon ricotta pancakes. Instead of a twinge of regret, I was filled with warmth for having the experience and for returning to the place I adore to do what I love.
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