Bobby Flay Visits The Daily Meal And Shared The Secrets To Making Spanish Sausage (Slideshow)

Bobby Flay — probably one of the most famous chefs in America, who will choose cooking in his restaurant kitchens over appearing on TV any day (even though his list of Food Network shows is as long as the fanciest chef's knife) — visited The Daily Meal kitchen to cook some of his favorite appetizers and bar bites. He also demonstrated his kitchen skills by giving us a how-to on making Spanish sausage. 

Spoonfuls of roasted octopus, tangerine vinaigrette, and bacon topped with oregano await the hungry guests.

Each of the chefs who visit The Daily Meal, from the high-profile personalities like Bobby Flay, to well-known local chefs, sign our autograph board.

Besides enjoying Bobby Flay's varied cooking talents, guests Kasey Levine from Studio One, Nami Ahn from Adweek, Cristina Aviles from The Daily Meal, Lisa Paparo from Rodan Fields, and Veronique Lau from Art Resource also sampled some of the best Oberon wines.

The homemade sangria was a hit with guests Paula Sen from Silicon Valley Bank, Josh Kalish from Silicon Valley Bank and Simon Keyes, full of berry flavors and citrus overtones, the drink was suprisingly not too sweet. The secret? Adding a little bit of hard liquor to the white wine.

Bobby Flay's menu was as varied and eclectic as his culinary career, with Spanish undertones.

Who doesn't love fresh seafood? Chef Flay's mussel and razor clam salad topped with saffron-pickled shallots were a hit at the event.

Bobby Flay and his a chef from his "B-Team"prepare some of the evening's dishes. Did you know that Chef Flay still cooks in his New York restaurant kitchens?

What better way to enjoy the food than with a glass of wine in the other hand? Dave Moore and a guest sample the roasted octopus salad.

Each Oberon wine was paired with a different cheese for the evening, but they almost perfectly complimented the featured dishes. 

Left to Right: Bobby Flay, Michelle Colban and Ben Crook from Unilever and The Daily Meal President Jean-Paul Kyrillos.