You’ve seen Chopped judges dish out unapologetically honest criticism to chefs and even take their places in the kitchen while cooking on After Hours, but they’ve never before had a say in what mandatory ingredients land in the mystery baskets. While there’s no plans just yet to let the panel exercise this would-be-new power, you can be sure that some judges’ picks would be more ordinary than others, while some would likely be too demanding to ever assign to competitors.
FN Dish caught up with longtime Chopped judge Aarón Sánchez at an event hosted by Ortega, where he was celebrating the start of tailgating season and his partnership with the Mexican food company, and he told FN Dish the four ingredients he’d include in the baskets if there were to be a tailgating-themed episode of Chopped. “I would definitely put some sort of jam, like a marmalade or some sort of preserves, so you could make a barbecue sauce,” he said before adding, “I would do chicken necks for sure,” in a creative twist on the classic chicken wing. “I would do some sort of spicy [ingredient], maybe chipotles in adobo ‘cause … they’d be awesome with the marmalade,” he added. “Then I would do a blue cheese, then I would make a sauce.”
You’ve seen every episode of Restaurant: Impossible and have even ventured to try for yourself some of the overhauled eateries featured on the show. You’re eagerly tuning in to the latest premieres of Robert’s all-new show, Restaurant Express, and you’ve already cast your Fan Vote for the contestant you think should win the final prize. But when it comes to the host of these game-changing series, how much do you know about Robert Irvine? This British-born chef and restaurateur has been cooking since he was a boy, and he is perhaps as famous for his signature muscled physique as he is his no-nonsense attitude and fearless approach to any mission on television. Take the quiz below to test your knowledge of all things Chef Robert, and find out if you’re the ultimate fan.
Are You the Ultimate Robert Irvine Fan?
Are you worthy of the title Robert Irvine Superfan? Answer these questions to find out.
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Robert has deemed what classic comfort food his all-time favorite food?
Spaghetti and meatballs
Cheeseburger and french fries
Roast chicken and mashed potatoes
Chocolate cake and ice cream
On which of the following shows has Robert not appeared?
The Next Iron Chef: Super Chefs
In 2012 Robert married Gail Kim, a professional wrestler. Which of the below Food Network stars was Robert's best man at his wedding?
Robert and Gail vacationed in which country on their honeymoon?
Which common construction tool is Robert famous for wielding on Restaurant: Impossible?
How many days a year does Robert spend traveling away from home?
On Restaurant: Impossible, Robert and his construction and design teams have how much money to spend on renovations?
Robert typically wears jeans and what color shirts while filming his shows, Restaurant: Impossible and Restaurant Express?
Black or white
Gray or red
Blue or black
Black or gray
How old was Robert when he became a member of the British Royal Navy?
Which famous public figure did Robert welcome to an episode of Holiday: Impossible?
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Given her penchant for quirkiness and her fun-loving demeanor, it’s no surprise that Food Network’s newest star, Damaris Phillips, is quick to embrace the lighthearted spirit of tomorrow’s spooky-sweet holiday. The host of Southern at Heart admits to dressing up for not only Halloween, but several other occasions each year, and she isn’t content with ordinary costumes for witches, pumpkins or ghosts. Her Halloween getups require a bit of imagination, as well as inspired clothing and coordination among friends. FN Dish caught up with Damaris to chat about these costumes, plus all things tricks and treats; read on below to learn her plans for this year’s fright-night bash, her all-time favorite Halloween costumes and her must-have candy.
How will you be celebrating Halloween this year? Damaris Phillips: Me and all my girlfriends are dressing up as Britney Spears from different music videos. And she had some good outfits, like, phenomenal outfits. I really want to do the Pan Am girl from “Toxic.” Or I wanted to do “Oops!… I Did It Again” — the red pleather — but we have a guy friend that wants to do that, so …. The shoes are unfortunate, so I was OK giving it up.
So you don’t shy away from the costumes. DP: Any reason to dress up, I am in. So I don’t only dress up at Halloween. I dress up for my birthday; we have a costume party every year for my birthday. I dress up probably seven times a year at least.
Halloween brings out the fun in everyone — young and old. And in between all the Halloween party planning, FN Dish was able to get ahold of a very bewitching photo. So who is this adorable, now-household name?
We’ll give you one hint: He won Food Network Star and is the “Real-Deal Holyfield.”
You’ve seen her on Food Network Star, outlasting 11 rival competitors to become the Season 9 winner, and starting this Sunday at 10:30am/9:30c, she’ll star on her first-ever series, Southern at Heart. But Damaris Phillips remains relatively new to the Food Network family and perhaps a bit unknown to her fans. This Kentucky-born culinary school instructor is passionate about her large family, matchmaking in the kitchen and, of course, all things southern. But there’s more to know about Damaris, like her most-detested ingredient, favorite kitchen memory, go-to culinary tool and last supper must-have. FN Dish recently caught up with her in her hometown of Louisville, Ky., and found out the answers to these questions and others. Read on below to hear from Damaris, then browse photos to see her out on the town in Louisville.
What’s your Achilles’-heel ingredient, one that you hate to work with or encounter in someone else’s dish? Damaris Phillips: Button mushrooms.
What was your most memorable meal? What, where, who — details, please! DP: I don’t have a most memorable, like one memorable meal, but we had brunch every single Sunday growing up, so when I think about eating with my family, I think about having the same food every Sunday.
I’ve always had the dream of being that mom on the block who just always happens to have a big kettle of brothy soup simmering on the stove, on the off-chance that the neighborhood kids playing kickball in the street want to come in out of the cold and warm up to a steamy mug of goodness. Word would spread, and perhaps some neighbors would drop by, lured by the savory smells wafting out of our always-opening front door. I’d smile warmly (I’m certain I wouldn’t be on a work deadline of any sort), and I’d hand them a bowlful of liquid heaven, along with a hunk of crusty bread for dipping.
Turns out, though, my four girls don’t play kickball, and I don’t allow them in the street anyway. Plus, as I type, just days from November, I’m wearing shorts and a T-shirt. Soup is a year-round affair, if you ask me, but even here in San Diego, fall and winter seem to call for it all the more. Everyone loves soup this time of year, right? It makes us feel comforted and cozy. But in case you needed them, here are six more reasons to love soup:
1. Soup’s a no-brainer way to lose weight.
Yes! Did you know there are studies showing that simply starting meals with a healthy soup promotes weight loss? I love habits that do the work for me. All you have to do is adopt the habit. Why not start with my White Gazpacho or the Roasted Tomato Winter Gazpacho in my cookbook?
It’s Thursday, and while that means everyone is just one day away from the weekend, it also means it’s time to throw back — to an earlier period in Food Network’s history. Check back on FN Dish every Thursday to find the latest #tbt of your favorite chefs and get a retro look at their earliest days on TV.
While Aarón Sánchez now spends his Food Network days sending chefs’ dishes straight to the Chopping Block as a judge on Chopped, some of his earliest on the network were spent as the host of Chefs vs. City alongside Chris Cosentino. The guys traveled to a new city each week and challenged local culinary industry insiders to a race against the clock in their own city. Eating, drinking and discovering both famous and little-known dishes and hot spots in the area, Aarón and Chris attempted to prove they could outlast the locals and complete the required battles before their rivals.
Aarón took his competitive spirit with him to Heat Seekers, which found him and Roger Mooking face-to-face with some of spiciest dishes in the country. The challenge on their series was simple: See if you can handle the heat. It was up to Aarón and Roger to track down restaurants known for tongue-scorching foods and sample them firsthand — sometimes ending in clean plates, other times in tears.
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.
Wonder how Ree Drummond celebrates Halloween? Food Network Magazine caught up with The Pioneer Woman — who lives miles from her neighbors, which makes trick-or-treating a commute. But before Ree and her four children (Alex, 16, Paige, 14, Bryce, 11, and Todd, 9) leave their Oklahoma ranch and drive to the nearest town in search of candy, Ree puts on a pre-party.
“Basically, these are ties I wanted for myself but couldn’t find,” Alton told Food Network of his idea to begin this venture. He’s been a frequent wearer of bow ties for years, but until now, they’ve been designed and styled by others. This look, however, is wholly his own.
Pieces of The Alton Brown Collection include neutral-colored blacks and whites, plus bright hues like blues, oranges and reds, but what makes the bow ties unique is their patterns and textures. They feature a mix of stripes, specks and plaids, and all come together in harmonious looks. “They’re eccentric but wearable and very clothes-friendly,” Alton explains. “What we’ve done with this collection is hopefully made bow ties that will even appeal to guys who have never given bow ties a thought.”