Food Network and NBA Entertainment take courtside dining to the next level in a brand new one-hour special, NBA Café: Arena Gourmet hosted by Food Network chef Bobby Flay. The program visits the culinary hotspots located within basketball arenas across the country and will premiere on Food Network Sunday, November 25 at 10 PM and 1 AM ET/PT.

What: NBA Café: Arena Gourmet

When: Premieres Sunday, Nov. 25
10 p.m. ET/ 1 a.m. PT

Where: Food Network
Flay begins his journey through stadium kitchens in Los Angeles, at the famed STAPLES Center, where he encounters avid L.A. Lakers fan, actress Dyan Cannon. Cannon dines frequently in the Grand Reserve Club, an upscale restaurant within the STAPLES Center, which prides itself on being comparable to any other restaurant in the well-established culinary scene of Los Angeles. Denzel Washington also makes a brief appearance, stating, “I’m a fan!”

Conseco Fieldhouse, home of the Indiana Pacers, was designed to give fans a comfortable, home-grown feel and Donnie Walsh, president of the Pacers, gives viewers a tour of the facilities, including a bit of basketball history. Flay then takes viewers into the Best Locker Room – a restaurant in the Fieldhouse located so close to the action diners can see the players as they walk from their real locker room to the court! Fieldhouse executive chef, Ricardo DeLeon, also leads the way through the Varsity Club, the stadium’s gourmet restaurant with a spectacular view high above the court.

NBA Café samples food around the league
56k | 300k
In big Texas, the Dallas Mavericks have the big stadium to match. The American Airlines Center’s restaurants feature six kitchens, with three chefs overseeing the day to day activities. Dean Fearing, executive chef of Maison Turtle Creek in Dallas, was brought on to give the restaurants a Southwest flavor; John Jackson, executive restaurant chef of American Airlines center oversees everything on the “platinum level”; and Rene Weibel, executive chef of American Airlines Center, is the mastermind behind it all.

At the Air Canada Center, the Toronto Raptors are host to executive chef Brad Long’s restaurants – the Air Canada Club and the Platinum Club. The kitchen boasts a butcher and pasty shop, which follows Long’s cooking philosophy, “Use the best stuff, do as little to it as you have to, and keep the quality.” In Philadelphia, the 76er’s First Union Center executive chef Ron Beimel showcases his kitchen’s specialty – Maryland Crab Cakes. The journey comes to a close with Flay visiting the American Airlines Center in Miami, FL and returning to the STAPLES Center in Los Angeles for one last look at luxury suites. provides fans with a special recipe, direct from the Food Network special and courtesy of Dean Fearing, The Mansion on Turtle Creek.
Barbecued Duck Quesadillas with Lime Sour Cream
2 whole boneless, skinless duck breasts
1 lime, juiced
1 cup sour cream
1/2 tablespoon canola oil
1 small onion, cut into medium dice
Freshly ground black pepper
1 cup your favorite smoky barbecue sauce
8 flour tortillas
1 ripe mango, peeled, seeded, and cut into thin strips
1 poblano chile, roasted, stemmed, peeled, and cut into thin strips
1 small red onion, cut into thin rings and grilled
1 cup grated jalapeno jack
1 tablespoon chopped fresh cilantro
4 sprigs fresh cilantro


Prepare smoker for cold smoke

Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.

In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.

Preheat oven to 350 degrees F.

Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.

Using a sharp knife, dice duck breasts into 1/2-inch pieces.

Place oil in a large saute pan over medium high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.

Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.

Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.

Yield: 4 servings