by Maria Russo in Food Network Chef, Shows, May 4th, 2014
by Joseph Erdos in Shows, May 2nd, 2014
The nature of Restaurant: Impossible is such that Robert Irvine doesn’t know what he’s going to walk into when he begins his missions at eateries across the country. This week marks the show’s 100th episode, and while he’s found filthy kitchens and ruthless employees at some business, he’s stumbled upon disjointed menus and disjointed decor at others. But no matter the condition of the business when he arrives, he and his team have always used their two days and $10,000 budget to give restaurants the best second chance at success possible.
Just in time for Wednesday’s special episode, airing May 7 at 10|9c, to celebrate the 100th show, Robert looked back on the nearly eight seasons of renovations and reflected on some of his most-memorable missions to date. Read on below to hear from Robert in an exclusive interview and find out what he’s learned along the way, as well as his top tips for business owners.
What’s been the single most-rewarding moment from 7+ seasons of Restaurant: Impossible?
It’s impossible to just choose one moment. The restaurants that we visit on the show are not just “missions,” they are like children to me. Each has its own challenges, personalities and outcomes. Each family will always be special and hold an important place in my heart — even the really difficult ones.
What’s one thing you have learned from or experienced on this show that you didn’t expect to when you first began it?
I began the show focused on fixing businesses but quickly realized that, more important than food cost and menu changes, the families and relationships involved need to be fixed first if anything we do is going to remain a success. That’s why you may have noticed the change in dynamic from the first season to now, where I evolved too, from business consultant to being more of a counselor.
by Joseph Erdos in Shows, May 1st, 2014
Whether you’re planning a Cinco de Mayo party or you simply want some foolproof Mexican recipes, tune in to Food Network this weekend for a bit of both. Nancy Fuller, Damaris Phillips, Guy Fieri and the co-hosts of The Kitchen are all cooking Mexican dishes. Bobby Flay even stops by The Kitchen, as does Food Network Magazine’s editor, Maile Carpenter. Also tune in for three hours of competition Sunday night, starting with a new episode of Food Court Wars, then America’s Best Cook and Cutthroat Kitchen. It’s a special brunch challenge on America’s Best Cook, which will be judged by guest tastemaker Geoffrey Zakarian.
by Maria Russo in Shows, April 30th, 2014
Among the many things that define the United States, foods are at the top of that list. And every region has its specialty, whether it is pizza from the East, chili from the North, barbecue from the South or tacos from the West. On the new series America’s Best Cook, Sundays at 9|8c, home cooks from the four corners of the country have come to Food Network headquarters to be mentored by FN chefs and battle it out for a chance at winning the title of America’s Best Cook.
To coincide with the show, FN Dish has launched the Regional Foods Face-Off, a bracket challenge in which you, the fans, can vote for your favorite regional food. The editors have narrowed it down to four famous dishes from each of the regions, but after four rounds of voting, only one dish will come out on top. Round 4 is now closed. Find out which dish won.
Click Here to Vote in Round 4 Now
by Joseph Erdos in Recipes, Shows, April 30th, 2014
This week, at Bumbinos Italian Ristorante, the problems with which Robert Irvine had to contend went beyond the usual bland decor and kitchen filth this week. The negative interpersonal relationships at this Orange City, Fla., eatery were causing so much screaming among employees and owner Terry Gardner that it was driving away customers. With just two days to work and a budget of just $10,000, Robert Irvine and his Restaurant: Impossible team addressed the staff’s issues and overhauled the interior and menu at Bumbinos to ultimately give the business a second chance at success. Read on below to get an exclusive update from Terry.
“The first two weeks after the show, we increased approximately 35 percent,” Terry said. She added that both she and the diners have been wowed by the updates in design. “They are loving the lights and the tile. Favorite elements would be the closing of the pizza area, the chandelier and the tile wall.”
by Joseph Erdos in Shows, April 30th, 2014
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient cube steak. The key to cooking with cube steak is not overcooking the meat, because it can get tough. Typically used for chicken-fried steak, cube steak is often tenderized with a meat mallet to produce a thin cutlet, which makes it easier to cook and eat. But the technique the chefs came up with for making these Steak and Black Bean Chalupas was to sear the thinly sliced meat in a screaming-hot pan, and then simmer it in broth briefly to eliminate the need for tenderizing. Paired with mashed black beans — a take on refried beans — and a tangy chili-lime mango salsa, these open-faced tacos are filling and refreshing, perfect for Cinco de Mayo or a simple Mexican Night any day of the week with the family.
by Maria Russo in Shows, April 27th, 2014
On America’s Best Cook, Sundays at 9|8c, home cooks battle it out for the chance to win the title of America’s best cook, all while representing their specific region of the United States. The cooks are split into teams from the North, South, West and East. Each of these regions has its characteristic foods that make up an integral part of its identity. To celebrate the new competition show, each week during the season, FN Dish has the top 10 reader-recommended eats from one of the regions. This week it’s all about the West.
If you were to characterize the West in just two words, they would be “fresh” and “bold” — and you can apply those words to everything from the local ingredients to the cuisines, including the Latin-inspired dishes and American Indian foods of the Southwest. But the West is also well known for its fusion foods, one of the most popular being California cuisine, which was made famous by Chef Wolfgang Puck. Look no further for Asian-inspired pizzas, burgers or tacos. Among all the regions, the West is one of the most diverse in its offerings. Pick any city or town on the West Coast to find flavors from all across the nation and even around the world, all in one square mile or even in one single restaurant.
by Maria Russo in Shows, April 26th, 2014
Since Cutthroat Kitchen judges are sequestered from the kitchen while the chefs are cooking, they’re not privy to the evilicious sabotages that unfold during each round. This means that when they first lay eyes on the dish before them, they have no information other than how it’s presented; then once they’ve tasted it, of course, they can take its flavor and texture into consideration.
Tonight’s judge, Simon Majumdar, explained what that feeling is like as he approaches the kitchen and sees contestants’ plates for the first time. “Sometimes as you come down the stairs,” he told Alton Brown on the host’s After-Show, “and you look at the dishes as they’re laid, and you go, ‘Uh, I think I know the way this is going to go.’ And often I’m wrong because they taste great.” It turns out, however, that Simon’s worst suspicions were confirmed when it came to tonight’s Round-2 Reuben sandwich challenge.
by Joseph Erdos in Shows, April 25th, 2014
On today’s all-new episode of The Kitchen, the co-hosts shifted the spotlight from meals to munchies as they revealed a few trendy bar snacks making appearances at local hot spots. While pretzels and peanuts may be the norm in most bars, picks like seafood cracklings and Scotch eggs have begun surfacing recently, and they’re surely a welcome addition alongside cocktails.
In addition to nibbling while out sipping drinks, most of us are familiar with indulging in a few bites at home to satisfy snack cravings. From good-for-you carrot sticks and cucumber slices to decadent treats like soft cookies, crunchy chips and salty popcorn, quick-fix munchies can take nearly any form. FN Dish wants to know, when you have a hankering for a snack, what do you grab? Do you have a sweet tooth that’s tempted by chocolate candies, or are you more likely to opt for crispy, cheesy, savory selections? Cast your vote below to tell us your favorite snack.
by Sarah De Heer in Food Network Chef, Shows, April 24th, 2014
This weekend, tune in for all-new episodes that run the gamut from cooking and planning for parties to competition shows that will have you on the edge of your seat.
Start Saturday morning with a new episode of Farmhouse Rules. Nancy’s cooking for a game night with her in-laws. Then on The Kitchen, it’s make-ahead freezer-friendly meals, plus how to tackle artichokes. Then on Sunday morning, Rachael has five weeknight meals that use bulk purchases for the biggest bang for your buck. On Southern at Heart, Damaris is planning a Derby party. Then on Guy’s Big Bite, Guy is cooking up appetizers and making a cocktail to match. On Sunday night, tune in for America’s Best Cook, where pastry chef extraordinaire Ron Ben-Israel judges dessert creations, but one competitor may be going home early due to an injury. Then on Cutthroat Kitchen, one chef will have to separate grains of rice for risotto.
Guy’s bringing Flavortown Market back in an all-new season of Guy’s Grocery Games, premiering May 11 at 8|7c. Fans of the show will be excited to see returning judges Melissa d’Arabian, Richard Blais, Troy Johnson and Catherine McCord — as well as some new faces. But that’s not all. Guy’s challenging a brand-new roster of chefs on an all-new set. That’s right — this season, Flavortown Market moves to Guy’s hometown, Santa Rosa, Calif. FN Dish recently caught up with Guy on set and asked him what viewers can expect to see this season.
“First and foremost, this set — Flavortown Market — will knock your socks off. It has the most-eclectic and most-international profile of ingredients available,” Guy shares. “When you use the term ‘super’ in supermarket, that’s what this set is — it’s truly defining in all shapes and sizes. The aisles are wider, the lighting is better, so it makes it easier for the chefs to shop and see what’s on the shelves. Going along with the shelves, the culinary team has stocked and set them up so they’re far more shopper-friendly. There are a lot of great markets around the country, but I wish Flavortown Market really existed.”
So what can fans expect in Season 2? “I think the biggest difference is that competitors have seen the show, so they have insight into the mechanics of it. When chefs walked in the door the first season, you’d hear, ‘Well, now what do we do?’ But since most have seen the show, they understand how it progresses,” Guy explains. “I also think a bigger profile of chefs has been made available — so the competition is even more fierce.”