During this season of Chopped Grill Masters, premiering Tuesday, July 14 at 10|9c, two new guests join the panel of regular judges at the chopping block: Amy Mills and Tim Love. Known as the heiress of barbecue, Amy is the daughter of famed barbecuer Mike Mills, and she is a top-notch barbecuer and restaurant consultant. With many years of experience, she knows what competitive barbecue is all about, so there’s no one more well-suited to judge two of the tournament’s preliminary rounds. FN Dish caught up with Amy on the set of the show to chat about grilling, barbecue and the difficulties the competitors face in this tournament.
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.
On Food Network’s new series Burgers, Brew & ‘Que (Fridays at 10:30|9:30c), Michael Symon takes viewers through his favorite cities, introducing us to his ultimate foodstuffs, i.e., burgers, barbecue and beer, among other meaty and nonmeaty things. However, it’s his love for meat that Michael is well known for — that’s no secret. But Michael reveals what he really eats seven days a week, which many people might find shocking.
FN Dish recently caught up with Michael at Hill Country Barbecue in New York City to chat about his show and his favorite topics — which, of course, center around barbecue. We also got into some possible cook-off smack talk regarding his friend Bobby Flay. Can Michael Symon Beat Bobby Flay?
Chopped Grill Masters and Chopped Teen Tournament are back for second seasons on Food Network. First off starting July 14 at 10|9c, Tuesday nights are getting fired up with Chopped Grill Masters. There’s a $50,000 grand prize on the line as 16 chefs/grilling pros head out of the kitchen to compete in the great outdoors, working with mystery baskets that put their grilling and barbecue skills to the test. Judges Scott Conant, Alex Guarnaschelli and Chris Santos, with special guest judges Amy Mills and Tim Love, will decide the fate of each competitor in the five-part tournament. Once the dust clears, there will be only one Grill Masters Chopped Champion.
Michael Symon’s taking viewers on a road trip to find the best burgers, brews and barbecue in the nation. Premiering Friday, July 17 at 10:30|9:30c, Burgers, Brew & ‘Que has Michael eating his way through Cleveland, Nashville and New York City; he’s on the lookout for mouthwatering burgers, cold brews and slowly smoked, fall-off-the-bone barbecue, stopping by a number of all-American spots to get his fixins.
Worst Cooks in America Is Back, This Time with Culinarily Challenged Celebrities Taking on Boot Campby Joseph Erdos in Shows, June 10th, 2015
Boot Camp will be graced for the first time ever with some of Tinseltown’s stars, who happen to need some serious lessons in cooking. Anne Burrell is back to serve as coach for the Red Team, with Rachael Ray signing on as coach for the Blue Team. The two will lead and mentor teams of celebrities, who are in serious need of some cooking chops. Boot Camp won’t be any easier because they’re famous!
These kitchen disasters will have to prove themselves contenders by cooking their way through challenges geared to testing their skills, growing their confidence and turning them into good cooks. The grand prize of $50,000 for charity will be awarded to the celebrity who has made the most improvement over the six-episode run of the competition.
The celebrity edition of Worst Cooks in America premieres Wednesday, Sept. 23 at 9|8c.
It’s time to pull out the grill and get cooking, and this weekend on Food Network it’s all about grilling. Friday night watch a grilling episode of Triple D as Guy Fieri visits Los Angeles and Las Vegas, followed by a new episode of American Diner Revival. Then on Saturday morning, Ree Drummond makes grilled dessert pizzas for the kids, Trisha Yearwood is grilling with her family and the cast of The Kitchen heads outdoors for a backyard cookout. The grilling continues on Sunday as Damaris Phillips hosts a family bash and Nancy Fuller heads to the races.
Sunday night on Triple G, four pitmasters go head-to-head in grilling games. Then catch the finale of Spring Baking Championship to find out who wins the $50,000 with their most-creative wedding cake. Cap off the evening with Cutthroat Kitchen, where one chef might end up getting grilled.
Five weeks ago 16 celebrated chefs entered Season 4 of the Chopped All-Stars tournament for a chance to walk away with the title of champion and the largest sum in the history of the show, $75,000 for a charity of their choice. Four preliminary rounds whittled down the competitors to four: Art Smith, Anne Burrell, Michael Psilakis and Jet Tila. In their earlier rounds, these four unlocked the mysteries of the basket, creating courses that earned them a place in the finale. All of them brought their A-game to the final battle, but one outmaneuvered them all. FN Dish has the exclusive interview with the champion.
Four celebrated chefs made it into tonight’s Chopped All-Stars finale, taking on the mystery baskets for a chance to win $75,000 for charity. The appetizer round presented them with fish carcass, tasso ham, Calabrian chiles and purple potatoes. And after the episode, judges Alex Guarnaschelli, Geoffrey Zakarian and Scott Conant decided to take on those same baskets. “It’s always a blast when you all leave the judging table,” Ted tells the judges. “It’s a blast for you, because you get to point and laugh at us,” Scott replies. “I think after all this time these might be my two favorite boyfriends that I have,” Alex says playfully, situated between Geoffrey and Scott. “You guys are our original gangsters,” Ted adds.
“A lot of Americans would look at this as garbage,” Ted says, pointing to the fish carcass, which includes a fish head. “This particular fish carcass is cod and a catfish head,” says Geoffrey. “I love how you say that,” says Scott, poking fun at how Geoffrey pronounces “cod.” He points out that most people would probably want to turn the bones into a broth, but with the time constraints it may not be the right choice. “I am dying to cook this,” adds Scott as Ted gives them 20 minutes to create a dish.
The diner: There’s probably nothing more American than an eatery where you can order pretty much any dish you want when you want it and not get flack for it. Whether that’s an egg sandwich at 3 in the morning after a night out with friends, or lunch with the family on a Saturday afternoon, the diner has something for everyone. Early last year, Chef Amanda Freitag, co-host of American Diner Revival on Fridays at 10:30|9:30c, reopened Empire Diner in the Chelsea neighborhood of New York City. You may recognize the iconic eatery from movies and TV, and that’s because it’s been around since the mid-1940s. Since then it’s gone through quite a few iterations and owners, but it’s possibly never looked better than in the hands of Chef Amanda, who’s taken the classic diner menu and given it a modern twist; it keeps customers coming back for more.
FN Dish recently caught up with the chef to chat about how she came to run the diner, what she loves about the menu and what customers can expect to experience.