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Finalist from film reveals how he came up with recipe

Marshall Grady, of Abigails Restaurant, one of the finalists in the film for title of ‘World’s Best Wing Chef’, Skyped in for a Q&A at Maysles Cinema in Harlem and revealed how he came up with the his “Bleu Bayou” Buffalo sauce, which includes celery and blue cheese blended directly into the sauce.


“I was eating wings and watching football, and went to dip the a wing into the blue cheese and have a bite of celery and when I looked up realized I’d missed a play. I thought man, there’s got to be a way to combine all of this into one.”


“Does this sound too perfect?” Director Matt Reynolds said. “I think it might read that way, but it didn’t feel that way in the theater. Marshall doesn’t seem like the type to tell tall tales. 2. he delivered the story with a chuckle, like he was aware that it was too perfect, but what could he do, it was the truth. 3. great moments of inspiration are often the result of a banal set of circumstances. For example the original Buffalo wing recipe itself – invented due to a mistaken delivery.”



Director Matt Reynolds tries one of the world’s hottest sauces in clip from HUFFINGTON POST

Read article and watch clip here