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When it comes to creating a successful dessert, it’s often about striking the right balance. Cloyingly sweet is not necessarily how you want to finish a meal, especially on Chopped. When presented with a dessert basket consisting of some of the most-sugary processed items, the two finalists (a 10-year-old and an 11-year-old) on Short Order Cooks stayed mainly within the sweet confines of the basket, whereas the judges take it one step further, bringing in savory notes, but with one holdout: Geoffrey, who says, “I’m going right at the sweetness.”
“All the best restaurants in the country are sort of tilting away from excessive sweetness,” Ted infers from what Alex and Chris are saying about taking the baskets, containing banana pudding, vanilla ice cream, icing and brownie mix, in a slightly savory direction. “You could kind of just put all this together and be done,” says Alex, baking a warm brownie and topping it with a scoop of ice cream, but “the challenge is to figure out something to make that reinvents what’s here.” Chris adds, “I think that’s the only route you can go,” taking it down a savory road.
This Veterans Day will be a celebration like none other as all-stars from Food Network and HGTV, plus humanitarian Gary Sinise, together with the rest of the Scripps Networks Interactive family, honor Staff Sergeant Tony Woods in a brand-new upcoming special, Hero’s Welcome, premiering Tuesday, Nov. 11.
A 25-year service member who suffered life-threatening injuries in Iraq, Tony is preparing to retire from the military, but for this dedicated hero, a simple congratulatory party isn’t enough — especially if Robert Irvine and Genevieve Gorder have anything to say about it. On Hero’s Welcome, Robert and Genevieve will work with the Woods’ neighborhood to overhaul Tony and his wife Joedi’s Oahu, Hawaii, home so that’s it’s worthy of not just the couple but also the foster children they welcome into their family. Emotions will be high as Tony and Joedi experience the surprise of their lives when they arrive to find their home transformed and their community at the ready to thank Tony for his selfless service.
This past weekend, the finale of The Great Food Truck Race brought the remaining two teams to Florida. Tyler had the teams on a five-city tour of the state from Tampa to Key West, covering over 4,000 miles. Along the way he had them face challenges that even included cooking alligator in the Everglades. Luckily, they didn’t have to catch their meat first. In the end, one team brought something different to the game and came out on top, earning their own food truck and $50,000 (find out who won).
Whether you’re looking for seafood specialties in the Keys or Cuban classics in Tampa, you’ll find unique flavors that will have you going back for more in the Sunshine State. Check out all that southern Florida has to offer with these top 10 restaurant selections.
Going into the Season 5 finale of The Great Food Truck Race, the remaining two teams, Lone Star Chuck Wagon and Middle Feast, both had what it took to win. Both teams placed first twice before. Both knew their brand and the customer base they were marketing to. And throughout the seven weeks of competition, both teams honed their menus to the best quality they could offer. But in the end only one team could win their own state-of-the-art food truck and $50,000 in prize money to jump-start their culinary dreams.
While challenge dishes featured on Cutthroat Kitchen are classics and easy to prepare, many, like Thai coconut soup and falafel, aren’t necessarily appealing to children. On tonight’s all-new episode, however, the competition took a turn for the kid-friendly, as Alton Brown introduced one dish that’s perhaps enjoyed more by children than by adults: chicken fingers. “The chicken finger is featured on pretty much every single kids’ menu on the planet,” Alton told judge Jet Tila on this week’s After-Show. To celebrate the plate and honor one place many chicken fingers are eaten, Alton auctioned off a giant highchair, one intended not for kids but for an unlucky chef saddled with sabotage. “Look at the view,” Alton said jokingly to Jet, who willingly climbed onto the chair to experience the test for himself. “You can see further in Cutthroat Kitchen than ever before.”
While the sights may have been ideal up there, the working conditions were not, as Chef Joel found mini utensils, plastic plates and an electric cooktop waiting for him at the table of the highchair. Lucky for him, though, he didn’t stay there long, as he won the mid-round sabotage and forced Chef Oz to take his place and finish prepping the dish there as his own. He “simply cannot recoup,” Alton noted to Jet, who surely tasted the struggle in Chef Oz’s dish, as the judge sent him home after a failed chicken-finger offering.
Seven weeks of cooking, selling, marketing and plain physical exhaustion has culminated in the finale of The Great Food Truck Race, Season 5. Lone Star Chuck Wagon and Middle Feast, the remaining two teams to last through Tyler’s numerous Speed Bumps and Truck Stop challenges, found themselves starting in Tampa and ending in Key West. This five-city finale running over 450 miles in Florida wouldn’t be a breeze. Tyler once again tested their marketing abilities, their food quality and their hustle to sell. But only one team walked away with the keys to their truck and $50,000 to turn their dream into a reality.
There’s been steady, nail-biting buildup leading to the finale of The Great Food Truck Race, and it gets only more intense as the competition comes to a satisfyingly thrilling end. In the last episode of the season, the contestants’ trials have culminated to an exhilarating Floridian marathon spanning Tampa, Naples, the Everglades and Key West. As if the racing between cities isn’t enough of an adrenaline rush, the contestants also have to travel by airboat for fresh alligator — yikes! Another highlight in this weekend’s fun-packed programming is Saturday’s installment of The Kitchen. The chefs dial up their autumn spirit in an Oktoberfest-themed episode, where the chefs add their own flavorful flair to traditional fare.
If you’re looking for something a bit more low key, tune in to The Pioneer Woman, Trisha’s Southern Kitchen, Giada at Home and Farmhouse Rules to watch the ladies serve up dishes like Kale Citrus Salad, Turkey Meatloaf Sandwiches, Crispy Fig and Gorgonzola Ravioli, and Lemon-Lime Pound Cake. Other must-watch shows this weekend are Cutthroat Kitchen, Guy’s Grocery Games and Food Truck Face Off, where contestants are forced to test their patience and their resilience.
The Pioneer Woman: Sister Time
Ree Drummond has invited her sister, Betsy, over to indulge in tasty, refreshing dishes such as a Frittata, Kale Citrus Salad, Mystery Rolls and Lemon-Lime Pound Cake.
As four industry rookies take their places in the premiere series of Food Truck Face Off, host Jesse Palmer will be on hand to oversee the contest as an esteemed panel of judges decides the fate of the hopeful teams. Before you tune in on Sunday at 11|10c for a sneak-peek episode and watch what goes down on the road in Miami, hear from Jesse to learn what to expect from the season. Read on below for an exclusive interview and find out what he would pursue as a food truck concept.
What can fans expect from Food Truck Face Off?
Jesse Palmer: Amazing food, incredibly talented competitors, a ton of human emotion and a hungry host
“I’ve walked right in the middle of a sibling rivalry like no other,” Robert Irvine said not long after arriving at Mamma Lucrezia’s in Bellefonte, Pa. While this 10-year-old Italian eatery offered some of Robert’s most-favorite pizza, its decor was dated, and, perhaps more problematically, owner Maria Albegiani and her sister, server Stefania Albegiani, were at odds with each other after years of tensions building in their relationship. With only two days to work and a budget of just $10,000, Robert and his Restaurant: Impossible team had to not only overhaul the interior at Mamma Lucrezia’s but also attempt to mend a strained family. Read on below to hear from Maria and see how her restaurant is faring since the renovation.
“We have more than doubled in revenue,” Maria explains of business at Mamma Lucrezia’s. She adds that in terms of diner reaction, “The customers love the food and the new design.”