For the first time ever, 16 of your favorite all-star chefs are coming together in the name of eviliciousness to face off in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament, premiering Wednesday, Oct. 8 at 9|8c. During the course of five weeks, kitchen masters like Alex Guarnaschelli, Justin Warner, Anne Burrell and Nadia G will battle in four heats plus a finale, but ultimately only one contestant can earn Cutthroat glory and a $75,000 prize for charity. Before this unprecedented series of cook-offs begins, FN Dish wanted to learn a little bit more about what host Alton Brown has in store for these A-list rivals. Will he be soft on the sabotages on account of the contestants’ vast culinary experience? It turns out, Alton says, “It’s not difficult for me at all” to be hard on the chefs. Read on below to hear more from Alton in an exclusive interview.
Do you think these chefs have any idea what they’ve signed up for? After all, Cutthroat Kitchen isn’t like any other culinary competition. Alton Brown: I think that everybody that is in the competition has watched the show — or maybe two — but that still doesn’t really prepare you because this is one of those shows where being a spectator just doesn’t set you up for the realities of what to expect, especially during the shopping.
Last week FN Dish revealed that The Kitchen is preparing for its first-ever episode dedicated to one of fall’s favorite comfort foods — soup — and we asked for help in learning how you make and enjoy soup at home. (Click here to vote on last week’s questions.) This week The Kitchen wants to know more about your personal tastes when it comes to filling up on a warm bowl of soup. Read on below to cast your vote in the polls, and be sure to look out for The Kitchen’s upcoming soup show.
Considering the ruthless sabotaging that takes place on any given day on Cutthroat Kitchen, it would surely take something over-the-top evilicious to stop host Alton Brown in his tracks, and that’s exactly what happened on this week’s all-new episode. Just moments into his After-Show, Alton revealed to judge Jet Tila, “This one may be my favorite — ever.” And Alton added, “We definitely had our best round of cooking, I think ever, today.”
While Round 1 saw a doozy of a bento box challenge and Round 2 welcomed a toy crab claw sabotage, it wasn’t until the pineapple upside-down cake test began that Alton saw what he deemed “the round that I believe to be the finest Cutthroat Kitchen round that I have ever witnessed.” As judge Jet listened to the details of the history-making Round 3, Alton noted the competition’s first-ever Hammock Station, which made its debut after Alton and the Cutthroat crew looked for “something else that goes upside down in an inconvenient time and way.” What resulted forced Chef Alexis to work exclusively on the hammock (with the exception of the cooking) as he prepared his cake. Simply put, it was “unspeakably wonderful” to watch, according to Alton. But what came next in judging was perhaps the most-unexpected ending to the contest: a tie. “For the first time in Cutthroat Kitchen history, the judge decides on a tie,” Alton explained; and Jet told him, “I had to.”
This week’s episode of The Great Food Truck Race saw the teams riding into Alabama. They started the day with a shrimping challenge in Bayou La Batre. Next they moved to Mobile, adding three seafood dishes to their menus at Tyler Florence’s request. But lengthy prep time led to some unhappy customers. Tyler then tasked them with selling brunch dishes, which he’d taste to determine the two teams that would get a chance to cook in a seafood challenge. In an ironic turn of events, the team that won was ultimately sent home. FN Dish has the exclusive exit interview with the latest team cut from the race.
Eight super-talented kids entered the competition in Season 2 of Rachael vs. Guy: Kids Cook-Off. In every episode they were challenged to cook quality dishes and present their creations on camera, honing their skills as budding chefs. On tonight’s finale, it all culminated in a food festival, at the end of which the winner was announced. On the line was a three-episode Web series on FoodNetwork.com, potentially jump-starting the culinary career of one of these young chefs.
We’ve watched as four returning champions have battled to earn a spot in the Chopped Ultimate Champions finale. One professional chef, one amateur cook, one hero cook and one celebrity have made it through. On the line is the biggest prize ever handed out on Chopped, $50,000 in cash and a new car. Each of these competitors has the potential to win, but only one will walk away the Ultimate Champion. Ahead of Tuesday’s finale at 10|9c, support your favorite competitor by voting for him or her in the fan poll.
Food Network is home to some good, healthy competition. And sometimes the competition is made even fiercer when there’s an ambitious element added to the mix. This may just be the case for The Great Food Truck Race and Cutthroat Kitchen this weekend. Both shows feature meals that put shellfish front and center, which can mean imminent trouble for Cutthroat contestants yet a mouthwatering delight for food truck customers. Not to be missed is an edge-of-your-seat episode of Rachael vs. Guy: Kids Cook-Off, where the remaining kid contenders put together a food festival and only one leaves victorious.
Also, if you’re entertaining this weekend, be sure to catch Giada at Home and Trisha’s Southern Kitchen. It’s a family affair as both Giada and Trisha invite their relatives over to dish up some delicious, down-home platters. Giada channels her Italian roots with her Aunt Raffy as they make Pizza Rustica, Pizza with Buzz and Escarole Pie. While Trisha has her nephew and his friends over to strictly do the eating, she cooks up a hearty meal of Sausage and Peppers, Garth’s Pasta Salad, Power Balls and Chewy Chocolate Chip cookies. Likewise, you can get inventive with Ree as she concocts bean-substituted burritos, tacos and burgers on The Pioneer Woman. And tune in for a special fall-themed episode of The Kitchen.
With the days shorter and the weather turning chilly, you’re likely setting your sights on the warm, comforting flavors of autumn. Just in time for fall, The Kitchen is getting set to dedicate an entire episode to one of the season’s most-satisfying dishes: soup. From rich, creamy purees to simple broths studded with noodles and veggies, the co-hosts want to help you make your best bowl yet this year, and they need you — the fans — to tell them how you enjoy soup and what you’d need to make your soup recipes better. Answer the first round of poll questions below, then check back on Monday to cast the rest of your votes.
“This is very special,” Robert Irvine said not long after arriving at Fort Bragg, N.C., for a mission near and dear to his heart. A former member of the British Royal Navy, Robert was honored to be asked to transform the decades-old Green Beret Club, an on-base eatery for service men and women of the United States Army. While the structure of the Green Beret Club was clean and boasted a fine floor, its food could be improved, especially if they swapped in fresh ingredients in place of frozen alternatives. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team reworked the menu at Green Beret Club to make sure it fit the needs of the soldiers. They changed the decor inside as well, to pay tribute to the building’s history. Read on below to hear from Mikki Morris, the manager of the restaurant, and Michelle Hagwood, who is the Family and MWR Business Operations Officer, to find out how the newly renamed Smoke Bomb Grille is doing today.
By July, Smoke Bomb Grille boasted a more than 48 percent increase in business, according to Mikki and Michelle, and “about 10 percent” of diners are new customers.
Chopped, with its unconventionally combined ingredients, is all about the chefs’ creativity and out-of-the-box thinking. And this Chopped Dinner Challenge recipe for Oat Risotto with Roasted Cauliflower is certainly a dish that requires a degree of inventiveness. Because in this risotto, there isn’t any actual risotto involved. The Food Network Kitchen chefs selected steel cut oats as the basket ingredient to substitute the main ingredient — rice — and, no, they aren’t cooking up breakfast. The steel cut oats, fused with chicken broth, white wine, pungent garlic, parsley and Parmesan, serve as the perfect complement to the crisp, lightly seasoned roasted cauliflower.