When Robert Irvine arrived at Whistle Stop restaurant in Hot Springs, Ark., he found an outdated dining space and dirty kitchen in desperate need of a makeover. Linda Todd, employee-turned-owner of Whistle Stop, needed Robert’s help to transform her restaurant into a profitable business and effectively manage her staff. We checked in with Linda to see how the restaurant is doing a few months after its Restaurant: Impossible renovation. Hear from the owner below then take a photo tour of the restaurant and see before-and-after snapshots of the Whistle Stop’s dining room and buffet station.
Since Robert left, the restaurant has begun breakfast service, which Linda says “is doing pretty well” so far. “We started doing breakfast a little over 2 weeks ago and it is doing pretty well. Hopefully it will continue to grow.” She also notes that Brett does not work at Whistle Stop anymore.
What do you get when you put four teenagers in the kitchen and ask them to make a three-course dinner with out-of-the-basket ingredients? The answer might normally be chaos, a slew of questionable plates and a mess, but not on tonight’s all-new episode of Chopped. Four teen cooks are taking to the Chopped kitchen to prove that they aren’t simply culinary novices, but rather passionate, ambitious amateurs who know their way around a chef’s knife and sauté pan.
But even with their determination and savvy kitchen skills, can these four teens cook up a meal that impresses all-star Chopped judges who are used to tasting dishes prepared by professional chefs? Tune in tonight at 10pm/9c to find out which teen will survive the Chopping Block and take home $10,000.
The final two teams of The Great Food Truck Race cruised into Boston, which was the first leg of a three-city tour they had to conquer on the road to the grand prize. Boston is already filled with great food trucks, so the town was extremely welcoming to Nonna’s Kitchenette and Seoul Sausage. Tasked with a Truck Stop to come up with a “wicked-awesome lobster dish,” Nonna’s left the city with a $500 credit for their lobster cakes and Seoul was left to shuck six bushels of clams. While the credit gave Nonna’s an advantage, it was short-lived. After a three-city finale, Seoul Sausage took home the grand prize.
For our final Food Trucks city-by-city guide, compiled by the On the Road app and website, we’re exploring the best that Boston has to offer.
Whether you want a quick sweet before you start the day or a place to while away a Sunday morning, Flour is great for either. Get there early to make sure you’ll have your pick of the sticky buns that beat out Bobby’s in a Throwdown.
Food Network fans are being given an unprecedented opportunity: Choose which mystery basket ingredients competing chefs on Chopped will face. A special episode of the hit show will feature three baskets, each with mystery ingredients selected solely based on fan recommendations from Facebook, Pinterest and Twitter.
How to participate: Each week, fans will be able to nominate their choice of mystery ingredients on a different social media platform.
The third season of The Great Food Truck Race hit the road with eight rookie food trucks — and not one of the teams had ever worked, cooked or driven in a food truck up until that point. Fast forward seven weeks and this team of determined ladies can certainly say they walked away from the finale having learned the ropes of the food industry. Every Sunday we saw Nonna’s Kitchenette pull out all their team’s tricks to stay in the game, but ultimately, only one truck could win. Tonight, Nonna’s lost by just $103 and was the final team to return their keys to Tyler.
Tyler said your team is a “force to be reckoned with” and we agree. Nothing stopped you from giving it your all. What was the team’s most memorable moment of the competition?
Holding hands at eliminations and never knowing if we were going home or moving on to the next city, and then the feeling of relief after finding out from Tyler that we were safe. Winning the challenges in Arkansas and Boston were also an indescribable feeling. There was so much more at stake this season — we really had to hand in the keys to the truck that we never wanted to give back, and that was tough. Proving to ourselves that we can successfully run a food truck business, however, was a dream come true for us.
The third season of The Great Food Truck Race hit the road with eight rookie food trucks with a grand prize of $50,000 and the chance to keep their truck. Every Sunday we saw each truck pull out all their team’s tricks to stay in the game. But ultimately, one truck said goodbye each week. Tonight it was down to the final two: Seoul Sausage and Nonna’s Kitchenette. Both battled multiple Truck Stops and Speed Bumps in three different cities that constantly kept them on their toes. In the end, it came down to a difference of $103.
All season long we saw these three friends give it their all in an effort to prove to their parents that they had what it takes to be successful in the food truck industry. With their clever menu names, irresistible fried kimchi rice balls and unmistakable ambition, Seoul Sausage walked away with the grand prize — Los Angeles, welcome your newest food truck!
For seven weeks, we’ve watched you sell the fried kimchi rice balls. Where did that idea come from and why do you think those were so popular?
It came out of both necessity and coincidence. You have to remember the first week we were thrown off guard — all of a sudden we couldn’t make sausages anymore. In Flagstaff, Ariz., Chris had to think on the fly and create a new dish that could really encapsulate what Seoul Sausage the food truck was all about. He did that perfectly and it was just a fun food item that people ate up.
This weekend marks the end of the race for the two remaining Food Truck teams. Come Sunday night, either Nonna’s Kitchenette or Seoul Sausage will drive away with a win and the keys to start their dream food truck business. But before one of them can claim road trip glory, they must survive what Tyler has called “a multi-city race to the finish” — a high-stress weekend unlike any they’ve experienced before.
In this sneak-peek shot from Sunday’s episode, both Nonna’s and Seoul seem to be taking the challenges of the finale in stride, laughing off any worries about the future and the looming last elimination. Are the teams finding the finale to be easier than expected, or are they simply slaphappy after seven long weeks on the road?
Before you tune in this Sunday at 9pm/8c to find out which team wins the race, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this LOL-worthy moment in the comments below.
For the final two teams, Nonna’s Kitchenette and Seoul Sausage, the secret to Food Trucks success has come in the form of balls — meatballs and rice balls, that is. The ladies of Nonna’s have followed their grandmothers’ no-fail recipe for authentic Italian meatballs made with cheese and herbs, while Seoul has cooked up a deep-fried concoction of kimchi, rice and Korean spices.
Both teams’ creations have won rave reviews from customers and judges alike, but we want to know which dish you’d most like to taste. Do you think that the saucy, beefy meatballs from Nonna’s would be the best bite, or would you prefer the flavors of Korea nestled inside a crispy, crunchy coating?
Tune in to the Season 3 finale of The Great Food Truck Race on Sunday night at 9pm/8c to find out whether Nonna’s Kitchenette or Seoul Sausage will keep their keys.
Rookie restaurant owner Ashley Robertson needed Robert Irvine’s help to successfully run her Las Vegas restaurant, The Maple Tree Cafe. In just two days, Robert tackled poor food quality and disorganized management in order to give The Maple Tree Cafe the transformation it deserved. We checked in with Ashley a few months after the Restaurant: Impossible renovation to see how her restaurant is doing today.
Ashley reports that since Robert left, sales at The Maple Tree Cafe have more than doubled.
The restaurant’s food, she says, “is coming out great,” and she credits a recipe book in the kitchen with ensuring that all dishes are made the same way every time. She says that she has “completely delegated the prep duties to everyone in the kitchen,” and makes sure to “spend time watching plates go out.”
All eight school chefs from Food Network’s special episodes of Chopped recently visited Washington, D.C., and the first lady’s White House garden. There, White House Assistant Chef Sam Kass gave them a coveted taste of the first lady’s tomatoes and even showed them the bounty of Thomas Jefferson’s seeds. While the ladies were grateful for the visit, it’s what they’re doing to the future of school lunches that really shines; click the play button on the video above to watch.
Find out what you can do to help our nation’s kids get the food they need to grow and thrive at FoodNetwork.com/Hungry.