While there were indeed substantial problems with the food as well as the interior design at Smitty’s Restaurant in Clearwater, Fla., the gravest issue came in the form of bugs — an entire infestation of cockroaches, in fact. Overrun with these crawly creatures, husband-and-wife owners Gus and Evi Gialelis’ business faced certain closure if Robert Irvine and his Restaurant: Impossible team couldn’t locate the source of the swarm. But to do so they’d have to rely on a professional exterminator, something that would significantly drain the overall renovation budget.
“I have never come across a restaurant this bad in my whole career,” Robert told Gus and Evi, who felt personally defeated in the wake of their struggling business. He initially questioned whether “this may be the one restaurant that’s too far gone,” but Robert’s not one to walk away from a mission, of course. And in just two days, he reopened the doors at Smitty’s to a welcoming, clean restaurant that was dishing out quality food. FN Dish checked in with Evi a few weeks after the reopening to find out how the restaurant is doing today.
Smitty’s has seen an increase in business since the show taped, and Evi says she’s noticing many first-time customers at the restaurant.
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Earlier on FN Dish, we broke down the second round of All-Stars, including an interview with the runner-up (spoiler alert).
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the winner.
SPOILER ALERT: Find out who won
What do these four celebrities with different backgrounds have in common? Judy Gold, Johnny Weir, Joey Fatone and Laila Ali all share a love of cooking, and they proved that in the Chopped Kitchen tonight. Only one advanced to compete in the fourth and final spot in the finale, however, and is one step closer to winning $50,000 for his or her charity.
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
SPOILER ALERT: The exclusive interview with the runner-up
Earlier this week, FN Dish caught up with Aarón Sánchez for a Facebook chat about Season 3 of Chopped All-Stars. Aarón answered questions about the current season and what it was like competing in Season 1. He also chatted about some of his favorite foods and gave some tips on cooking the classic Mexican dish of mole.
Read Aarón’s chat with fans
When it comes to critiquing Chopped competitors’ unusual dishes, the judges aren’t shy about sharing their reactions to the meal; they’re quick to offer opportunities for improvement and suggestions for better offerings. If battles suddenly were to be flipped, however, and the judges faced off with the same mystery baskets as the contestants, would they be able to succeed where others have been chopped?
Last month FN Dish broke the news that for the first time, the judges will be taking over the kitchen in online-only After Hours battles, and on Tuesday, April 30, members of the panel will go head-to-head-to-head with the same ingredients that will be featured on that night’s show. After watching the competition unfold, it will be up to them to take what they’ve learned from the chefs — both successes and missteps — and try their hands at creating plates within the same set of rules and time constraints.
Take a look at the sneak-peek photo above from Tuesday’s judges’ battle. As Chris is concentrating on plating his dish, Aarón and Marc drop by for an early look at what he’s made. Are they there to distract Chris in the final few minutes of cooking, or do you think they’re asking to taste what he’s made? Will the judges prove to competitors everywhere that cooking against the Chopped clock isn’t so difficult after all, or will they struggle like seasons’ worth of competitors have before them?
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When it comes to cooking on Chopped, much is made of each round’s mystery baskets, filled with four unusual and often disparate ingredients that chefs are required to incorporate into their dishes. While these oddball picks are, of course, what add deliciously addictive intrigue and drama to the show, it takes more than just a spread of peanut brittle, Marsala wine, durian and wonton wrappers to outcook the chopping block. If the competitors want to survive three rounds of intense culinary battle, they must utilize next-level appliances and advanced tools, in addition to a myriad of common and eccentric products alike, to transform the basket ingredients and create a winning plate.
To make sure competitors can do that as efficiently as possible within the short amount of time they have to cook, the culinary team that works Chopped has outfitted each chef’s prep station with ready-to-go equipment and stocked the pantry and refrigerator with almost every ingredient imaginable. FN Dish was curious about those supplies and wanted to know what kinds of ingredients are awaiting the chefs in the multiple nooks and crannies of Chopped Kitchen, so we turned to the culinary producer of the show to answer questions and provide an insider’s look at the set. Find out what she had to say below, then get an exclusive look at the kitchen, peek inside the refrigerator and see what’s on pantry shelves by browsing behind-the-scenes photos.
About how many ingredients are stocked in the pantry and refrigerator?
About 70 in fridge and about 200 in pantry
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Start the morning off this Sunday with mouthwatering new episodes of Guy’s Big Bite and Sandwich King. Guy makes a delicious meal of turkey lasagna packed with cheesy goodness and Jeff learns the secrets to making classic Vietnamese sandwiches. In the evening tune in for a special birthday treat on Cupcake Wars as the competitors battle to win the approval of guest judge and birthday girl Tiffani Thiessen. Afterward, in the fourth round of Chopped All-Stars, celebrities Johnny Weir, Joey Fatone, Laila Ali and Judy Gold descend upon the Chopped kitchen to compete for the first time. Last, Robert Irvine must contend with some creepy crawlers in his next restaurant redo.
Read about the shows
Nikki Beach is a high-profile restaurant and resort concept with 10 international locations that cater to the wealthy. Jack and Lucia Penrod, who opened their first location in Miami Beach in 1998, were looking for an executive chef for their new location in Ibiza, Spain. Anne Burrell and the Chef Wanted
team were called in to help with the search. After two grueling tests and dinner services, an offer was extended to Chef Jouvens Jean.
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Chef Wanted comes to a jet-setting finish on tonight’s episode at a special time of 9pm/8c. Watch as Anne Burrell brings in four candidates who are fighting for a chance to get the executive chef position at the new Ibiza location of upscale restaurant Nikki Beach. The chefs will be put through two rigorous cooking tests at the restaurant’s Miami Beach location. The two remaining finalists will each get a chance to prove themselves to the owners in a dinner service, but only one will be offered the new position.
Right afterward at 10pm/9c, watch the premiere of Food Network’s new series Giving You the Business, hosted by NBA star Walter Bond. On this episode, four unsuspecting employees of restaurant franchise Famous Famiglia Pizzeria will be secretly tested in a series of outrageous challenges designed to gauge their skills at running a business. With hidden cameras capturing every move, the strongest candidate will walk away with the keys to the franchise.
Watch a preview of the new show
If sheer determination was the only deciding factor in who became the next Iron Chef, Alex Guarnaschelli would have been taking on all comers in Kitchen Stadium years ago.
Unfortunately for her, in Season 4 of the show, a poorly prepared piece of lobster led to her elimination and possibly the end of her dream to join the Chairman’s elite crew.
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