The seven remaining teams had a wet start in Portland on Episode 2 of The Great Food Truck Race. With little foot traffic, sales were slow, and each team was stuck with its chosen location because of Portland’s street vendor regulations. Boardwalk Breakfast Empire and Tikka Tikka Taco chose to set up residence at local food cart pods, whereas the other teams partnered with local business, but neither location was more advantageous than the other. Besides that, a set of surprises from Tyler made for an even more challenging weekend. But one team that was headed for success suddenly took a turn for the worse.
SPOILER ALERT: Find Out Which Team Was Eliminated
Facing nearly a quarter of a million dollars in debt, Tony Aponte looked to Robert Irvine and the Restaurant: Impossible team to give his Mason, Ohio, business, Aponte’s Pizzeria, a second chance at success. Tony had been working in pizzerias since he was 11 years old and purchased Aponte’s just eight years ago. But during that time, he hadn’t made a single change to the menu. “I grew up on it, and I stick by it,” Tony said of his food. Ultimately, it was this menu that Robert deemed to be the root of Aponte’s downfall. “There’s just no taste to anything,” Robert said simply, noting that the dingy decor and difficult-to-navigate entrance didn’t improve the overall dining experience. With only two days and a $10,000 budget, Robert got to work on breaking down the self-described “bull-headed” Tony and transforming Aponte’s into a thriving pizzeria once again. FN Dish caught up with Tony a few months after his business reopened to find out how it’s doing today.
After a rocky start, Tony is adjusting to the changes at Aponte’s. Robert’s improvements have boosted the restaurant’s bottom line, with a 60 percent increase in sales at the end of June.
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For years Bobby Flay traveled across the country battling professional chefs and home cook enthusiasts alike in throwdowns, but in his all-new special, Beat Bobby Flay, he’s upping the ante and challenging culinary powerhouses to face off against him on his own turf, right in New York City. The concept is simple: One chef will have the opportunity to go head-to-head with the famed Iron Chef, but only after he or she bests a competitor. Two of Bobby’s peers — Jeff Mauro and Alex Guarnaschelli — will be on hand to determine which hopeful proves himself or herself worthy of a contest with Bobby by successfully outcooking the opponent using a secret ingredient. The winner will have ultimately earned the right to meet Bobby in battle — and will surprise him with the signature dish they both must cook.
In this 30-minute episode airing tomorrow, Saturday, August 24 at 9pm/8c, a Los Angeles- and a Chicago-based chef will travel to the Big Apple for their chance to beat Bobby Flay. They’ll throw down in an audience-packed arena, but just one will have the culinary chops needed to stand up against a Kitchen Stadium great. Be sure to tune in to find out who makes it to the final round of competition and see whether Bobby Flay ends up being beaten at his own game.
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On tonight’s episode of Chef Wanted, Tavern 1757 in Seymour, Conn., needed a new executive chef after losing its former chef. The restaurant features country-style Italian cuisine anchored by a brick oven. The owners, Tony Mavuli and his son Tonino, were looking for a chef who could showcase the vision of the restaurant. Anne Burrell brought in four candidates: chefs Brian Reilly, Kelli Daniels, Tommy Valdes and Ryan Escude. Two initial tests would narrow down the chefs to two finalists, who would each get to run the restaurant’s dinner service on separate nights. In the end the decision for the Mavulis would be difficult since both chefs offered great flavors.
Interview with the Winning Chef
To celebrate Season 4 of The Great Food Truck Race, which airs Sundays at 9pm/8c, FN Dish is giving away five copies of host Tyler Florence’s cookbook Tyler Florence Fresh to randomly selected winners.
You can buy Tyler Florence Fresh from the Food Network Store, or enter below for a chance to win the item. To enter: Tell us in the comments which Food Truck team you want to win. The contest starts at 3pm EST today and ends Thursday, Aug. 29, at 3pm EST.
Read official rules before entering
This past Sunday on The Great Food Truck Race, the eight new food truck teams rolled into Hollywood and began the first leg of the cross-country journey. Day one had them selling in Beverly Hills, Calif., and day two took them to the city by the Bay, San Francisco, where they had competition from local food truck businesses. In both cities, Philly’s Finest Sambonis racked up the most sales, winning the weekend. Unfortunately, Murphy’s Spud Truck was beset with issues that put them in the bottom and got them sent home early.
Even without ever selling from food trucks before, the teams proved they could stand among some of the best mobile businesses in the city. And that’s a pretty big accomplishment since the Golden State has some of the best and most popular food trucks in the country. We’ve got a road trip planned for you: From San Diego to San Francisco, you’ll find some great mobile eats on the West Coast.
Start the Road Trip
Shed fans know that Brad Orrison is the mastermind behind The Shed
, the mecca for barbecue in southern Mississippi, but what fans might not know is that Hobson wasn’t the original pit master — it was Brad. “Food was always a passion for the family,” Brad recently told FN Dish. “During my college years I opened both a pizzeria and sushi joint. But what I loved the most was the aspect of barbecue.” From the restaurant’s inception to date, Brad has worn many hats.
Click on the play button on the video above and get to know Brad a little better.
To succeed in the Cutthroat Kitchen
, it’s not enough for a chef to come equipped with his lucky knife kit and years of experience at the stove. After all, a fellow competitor may prevent his use of that cutlery and make him question the extent of his skills, all with the help of $25,000 in spending money and the will to disrupt. Chefs must take assigned curve balls in stride and turn out quality dishes for a judge, who, without knowledge of the earlier mind games, will decide based on taste alone whose plate is the weakest. On Alton’s After-Show, host Alton Brown
will reveal to the judge what’s gone down, and together they’ll dish on how the events unfolded and the food ultimately came to light.
In the series premiere, judge Simon Majumdar joined Alton in the Cutthroat Kitchen, and even after learning of some chefs’ use of inferior pork products in Round 1, revealed, “They all produced dishes that were kind of passable with one or two errors, rather than bad dishes with one or two good things about them.” Even though Chef Gianchetti had the most sought-after meat — thick-cut bone-in chops — in that round, his pork was severely overcooked, so much so that Simon admitted that “is actually worse than getting a poor ingredient and making it tasty.”
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On the premiere episode of The Great Food Truck Race, the teams of food trucks started out in Hollywood, but their first day of selling actually took place in Beverly Hills. Soon after, a Speed Bump moved them to San Francisco. This turn of events by no means made it easy for the first-time food truck operators. In the name of the game, one team must go home every week based on the lowest profit. FN Dish has the exclusive exit interview with the latest team cut from the race.
The eight teams had a rough start in California. The challenge in Beverly Hills of upselling to upmarket customers seemed to work in bolstering profits for most of the teams. But moving to San Francisco meant the low-earning teams would be put at more of a disadvantage because they had to leave in order of profit, from highest to lowest.
SPOILER ALERT: Find Out Which Team Was Eliminated
We challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.
At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?
This week, Guy Fieri and Aarón Sánchez are shaking up fresh takes on two favorite summer cocktails: the margarita and the mojito. Whose will be the signature drink at your next party? Cast your votes below!