by Operation Foodie in View All Posts, February 10th, 2009
by Joseph Erdos in Behind the Scenes, Shows, July 6th, 2015
Greetings, Food Lovers!
This week we have Chef Anne Burrell in Studio A whipping up some of the most delectable dishes. I have to mention that last night after shooting the commercial/restaurant kitchen scene (you’ll recognize this from the opening of the show) we were presented with some of her chocolate mousse! It was out of this world – so rich, not too fluffy, and topped with perfect choco-covered espresso beans. The perfect treat to the end of a long (but very successful) day.
I followed this up with a cup of tea and conversation, courtesy Ms Wendy Waxman – a delicious orange & apricot herbal tea. Very relaxing.
And to think that was the end, ha! I went into our FN kitchen to chat with my friend Ricky (by the way, he makes an incredible Jamaican jerk sauce) and noticed a huge pot of chicken cacciatorre (my fathers favorite Italian meal). I inquired what we were going to do with all of these leftovers – Ricky handed me a plastic container and said “go for it”!! Needless to say, I called my father bragging – he has the recipe now and is very excited to try it out this weekend.
Today, Chef Anne is putting together some sandwiches and soups. In my opinion, the most comforting food on a chilly, rainy, New York day. I simply can’t wait to taste!
Kendra, Operation Foodie
by Amy Reiter in News, January 17th, 2015
For the second time in the show’s history, Chopped headed out of the studio and into the great outdoors for Grill Masters. The cast traded in their dress shoes and city blacks for boots and overalls — well, almost! Production moved the entire crew to Queens County Farm on the outskirts of New York City to tape the special grilling tournament, premiering July 14 at 10|9c. FN Dish caught up with host Ted Allen to chat about the challenges the location posed as well as the challenges the competitors will face.
“We’re a studio show, for the most part, and you forget how easy you have it shooting indoors,” says Ted, referring to the fact that Chopped tapes at Food Network headquarters in New York City, which is a whole lot comfier than roughing it in the Tucson desert like the cast and crew did for the previous Grill Masters season — just think sand everywhere. For Season 2 everything still had to happen outdoors, and even though a more convenient location was chosen, it didn’t mean it would be that much easier — there was still the chance of inclement weather, among other uncontrollable factors.
by Sarah De Heer, July 29th, 2014
That classic scene from the movie The Graduate was all too true. There is a great future in plastics. The problem, though, is that future may be devastatingly long – in fact, no one really knows quite how long conventional plastics take to break down. It could be hundreds upon hundreds of years, and even when they break down, they never really go away completely. And that’s not great for our planet.
Now, science may have an answer. One word: mushrooms.
Austrian designers Katharina Unger and Julia Kaisinger, co-founders of the collaborative design firm LIVIN Studio, have teamed up with researchers at Utrecht University to devise a fungi food product they hope is capable of solving two global problems at once: too much plastic waste and too little food.
by Guest Blogger in View All Posts, March 4th, 2014
Rachael Ray hosted the final five, as well as Alton, Bobby and Giada, on her talk show during last week’s episode, and tasked the finalists with helping to solve a common problem: dinnertime struggles. After several successes (and also several failures), Star Talk wanted to catch up with the host herself to find out her thoughts on the show.
Star Talk: Rachael, what are your final thoughts on how the final five performed in this episode?
Rachael Ray: I think overall they did really well. I think some of them were a little more comfortable than others, but you know, it’s a really tough thing to try to master working in front of a camera and a live studio audience and having the family that you’re cooking for literally at the counter. So it was sort of a triple threat. I thought once they each got into it, even those that weren’t as comfortable found their rhythm eventually.
by Maria Russo in Food Network Chef, October 22nd, 2013
by Todd Coleman
I made my first trip to New Orleans in the late ’80s and remember one thing vividly: the muffuletta sandwich. Salty, sweet and tangy between two pieces of bread, it was delicious, perfect. Little did I know how important it was to become to me.
I grew up as an Air Force brat, moving all around, all the time, and had just moved from Germany to Florida with my family in 1986. It was a shock, to everyone. Quickly, instinctively, my dad took us on a trip to New Orleans. The relief set in immediately. I reveled in the old buildings, the Stephen King novel I was reading, the endless cultural thingamajigs and the food. I read about the muffuletta in my dad’s guidebook and begged to go the Central Grocery — the sandwich’s creator.
by Brandy Shearer in View All Posts, September 10th, 2010
You’ve surely seen him on television as a Chopped judge and as an Iron Chef America superstar in Kitchen Stadium, and you may have even seen him in person at some of his restaurants. But come tomorrow you can hear from Geoffrey Zakarian in one of the most unlikely of places: the radio. For only the third time ever, Geoffrey is teaming up with SiriusXM radio to host a Food Talk broadcast, and the latest show premieres tomorrow, Wednesday, at 7am EST on Stars Channel 106.
This past weekend brought together the most renowned names in the culinary industry at the sixth annual New York City Wine & Food Festival, and Geoffrey kicked off the celebration last Friday by bringing together some of your favorite Food Network stars, including Bobby Flay, Sunny Anderson and Jeff Mauro, plus his fellow members on the Chopped panel, for relaxed chats — and plenty of laughs. Huddled in a studio at the SiriusXM headquarters high atop Manhattan, Geoffrey and his guests munched on sweet and savory bites from his restaurant The National, and dished about some of the most-talked-about topics in the food industry today.
by Kirsten Vala in View All Posts, November 13th, 2009
Why So Sunny?
One of the things fans love about Cooking for Real star Sunny Anderson is her bubbly personality. During a break from shooting in Studio A at Food Network’s Chelsea HQ, Sunny shared some insight on how she keeps her positive attitude and energy.
For starters, Sunny explains that what motivates her is the idea that “no matter how bad you have it, someone else has it worse.” Her optimism is served up with a healthy helping of perspective: “The stress I have from day to day is good stress.”
A cool fact about Sunny Anderson is that she grew up as an Army brat traveling the world, indulging in the local cuisine. As an adult, she served as a Senior Airman in the Air Force. So how then did she end up on Food Network bringing you deliciously down-to-earth meals? “The jobs that are on the outside are also on the inside,” Sunny explains. She started broadcasting while serving and soon became an award-winning military radio host and news reporter. Cooking was something she did for friends on the side while she was working on her broadcasting career.
Sunny jokes that she thought “if I started charging people instead of doing it for free, then they would stop asking.” Instead it led to a successful catering business, “Sunny’s Delicious Dishes.” A smart connection through her new business landed Sunny a special guest spot on Emeril Live and ultimately brought her to Food Network.
When it comes to the company she keeps, Sunny says she makes a point to surround herself with positive people. Not surprisingly, in the space of just a short visit, she’ll make you feel like you’ve just done the same.
by Kirsten Vala in View All Posts, July 14th, 2009
Studio A at the Chelsea Market offices regularly changes faces for the filming of Iron Chef America, the Next Food Network Star Finale and a ton of in-the-kitchen shows, from Guy’s Big Bite to Secrets of a Restaurant Chef. But this week, for one afternoon, Studio A was transformed into a kitchen wonderland, a dream world for cooking-enthusiast bargain shoppers. It was a charity auction for Share Our Strength, and it was beautiful!
Items on sale were leftover from shows, equipment from the kitchens and Kohl’s products donated by the culinary department. At high noon, Food Networkers (including Sunny Anderson!) swarmed into the studio and started grabbing (mostly politely) and bidding – small items priced as marked and larger items auctioned off to the highest bidders.
by Operation Foodie in View All Posts, April 28th, 2009
The August/September issue of Food Network Magazine is on newsstands now, with over 132 new, amazing recipes (all online, here) and tons of behind-the-scenes dish.
Remember the “girls night out” photo shoot that Noah Starr crashed? Here’s the story to go along with the photos, complete with cocktail and finger food recipes. Also, check out Sandra’s swanky South Beach get-together.
And, featured below, food writer Alan Sytsma tours the set of Guy’s Bit Bite with Guy Fieri himself. Get the scoop on Guy’s custom kitchen, the rock-and-roll toys and all that California, hot rod style.
Things are busy buzzing in our studios!
We are using all areas of Food Network (Studio A, Studio B, and green rooms) for the preparation of The Next Food Network Star FINALE shoot, happening tomorrow (sorry, I can’t give you ANYmore information than that)… Well, if you’re interested, I am waiting to hear if the director needs two more cameras and extra drapes (exciting, right?!).
The picture above shows you a peek at the finale set construction – I can tell you that the finale will be, by far, the most shimmering, dazzling finale of Next Food Network Star yet! Let’s just say, I keep waiting for Fosse to stroll on stage.
Kendra, Operation Foodie