by Joseph Erdos in Shows, March 17th, 2014
by Joseph Erdos in Shows, March 17th, 2014
On Worst Cooks in America, 14 recruits have the tremendous opportunity to be mentored by Food Network chefs Anne Burrell and Bobby Flay. They’ve come to Boot Camp with some of the worst skills imaginable, but if they’re able to survive seven weeks of competition without getting eliminated, they might just be named the best of the worst and win $25,000. And their mentor gets bragging rights. This year, Anne is fighting to get back her title after losing to Bobby in Season 4. Every week, one recruit from each team is sent home. This week saw the competition reduced from three to two recruits per team.
FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Red Team
by Maria Russo in Shows, March 16th, 2014
On Worst Cooks in America, 14 recruits have the opportunity of a lifetime: to be mentored by two renowned chefs, Anne Burrell and Bobby Flay. They arrive at Boot Camp with some of the worst kitchen skills imaginable, but if they’re able to last through seven weeks of competition without getting cut, they get the chance to be named the best of the worst and win $25,000 in prize money. Plus their mentor gets bragging rights — and this year Anne is fighting to win her title back after losing to Bobby last season. Unfortunately, two recruits, one from each team, must be eliminated every week. By the end of this episode, only two recruits from each team go on to next week.
Every Monday night, FN Dish has the exclusive interviews with the eliminated recruits from the Red Team and the Blue Team.
Find out who went home on the Blue Team
by Joseph Erdos in Shows, March 16th, 2014
While many Cutthroat Kitchen
sabotages may be downright evilicious, most are, at least in some way, related to the challenge dish in any given round, and they are often inspired by common ingredients, tools and processes used to make that plate. On tonight’s all-new episode, Alton
took that idea one step further during the Round 3 souffle battle when he auctioned off what he deemed “a souffle suit,” an oversize, puffed-up outfit that would force a contestant to match the general qualities of a souffle: rounded and inflated.
Chef Millie ultimately found herself victim of the getup, and when judge Simon Majumdar learned of her unfortunate apparel, he told Alton on the host’s After-Show, “The fact that she was able to deliver anything is really remarkable.” Although he was impressed by her ability to cook while dressed up, he couldn’t excuse her dish, which was a sorry attempt at a souffle, as it was wholly without egg whites. “Chef Milly’s was so far away from being a souffle that I just couldn’t make the call any other way,” he explained to Alton of his decision to eliminate Chef Millie. Alton admitted, however, that no matter the outcome, “Chef Millie was an incredible sport” in the face of the sabotage.
by Maria Russo in Shows, March 16th, 2014
On tonight’s episode of Chopped Tournament of Stars, four former Rachael vs. Guy: Celebrity Cook-Off competitors entered the Chopped kitchen to take their chances with the mystery basket ingredients. Some sought redemption for not winning their RvG season, whereas others had something to prove to themselves. The winner of the round earned a spot in the finale, in which a $50,000 donation to charity and the title of Chopped champion await the Tournament of Stars champion. As veterans of Rachael vs. Guy, these celebrities are used to the pressure of competition, but not this kind. Find out who proved they have what it takes to win this time. FN Dish has the exclusive interview with the Round 2 winner.
Get the interview with the winner
by Joseph Erdos in Shows, March 15th, 2014
Husband and wife Keith and Raquel were no strangers to the food industry when they met Keith Simpson, as they’ve been owners of a successful Indianapolis-area catering company for years. It was only after they decided to pursue a sit-down eatery that they looked to Buy This Restaurant for help in purchasing the ideal location. They toured three possible hot spots before ultimately selecting a 3,800-square-foot restaurant in Noblesville, Ind., that offered both room for a traditional service as well as a private area for catering.
FN Dish checked in with Keith a few months after he and Raquel bought their restaurant, now named The Ville Restaurant, to learn their plans for the business and to find out how the construction process is faring today. Read on below for an exclusive interview.
How is construction going on The Ville Restaurant? In what stage is the renovation, and when do you plan to open?
Keith: Things are going well with construction. … So far we have only completed light demo, but if all goes as planned we will open in June 2014.
by Joseph Erdos in Shows, March 14th, 2014
Cooking involves facing many different things, including ingredients that may not be as easy or pleasurable to deal with as others. Scaly fish, snapping lobsters — these are just some of the scary ingredients recruits have had to face on past seasons of Worst Cooks in America. All you have to remember is you’re at the top of the food chain. And when it comes to “dispatching” with a live lobster, some kitchen confidence is involved, but once you get beyond it, you will have an impressive lobster dinner.
The lesson that Anne and Bobby try to teach is to not to be afraid of anything in the kitchen, especially creatures of the deep. Cooking fish and shellfish may take some getting used to, but it’s no reason to keep from cooking and enjoying eating them.
Watch the video
by Joseph Erdos in Shows, March 13th, 2014
Start the weekend right with a trip down to Key West in a new Friday-night episode of Diners, Drive-Ins and Dives. Guy takes in the best of the island, from seafood shacks to taco carts. Then, once you’re well-rested and ready to eat again on Saturday morning, watch all new episodes of The Pioneer Woman and Heartland Table: Ree makes a special meal for her son, and Amy gets the neighborhood together for a horseradish harvest. Later on, The Kitchen co-hosts bring back the classic iceberg wedge salad.
On Sunday morning tune in to Southern at Heart, where Damaris and her friend create the perfect snacks to accompany movie watching. Afterward, Giada cooks up some dishes inspired by L.A. hot spots. And on Sandwich King, Jeff makes pork sandwiches and a sweet version of pigs in a blanket. In the afternoon, watch a new Buy This Restaurant, where Keith helps a couple achieve their dream of restaurant ownership. In the evening watch all-new episodes of Food Court Wars, Cutthroat Kitchen and the Chopped Tournament of Stars, in which four former Rachael vs. Guy competitors make their triumphant return, this time in the Chopped kitchen.
by Maria Russo in Shows, March 12th, 2014
Chopped fans, here’s your chance to be a part of the competition. You’ll be able to choose the basket ingredients for unsuspecting chef-competitors for an upcoming episode. Food Network is giving you the opportunity to assemble the ingredients that make it into all three of the mystery baskets. It’s a special viewers’-choice episode that will take the competitors by surprise.
Find Out How to Participate
by Joseph Erdos in Recipes, Shows, March 12th, 2014
“There’s nothing that says, ‘Welcome to a barbecue place,'” Robert Irvine said after surveying Tootie’s Texas BBQ, but it turned out that what he deemed the “very, very bland” decor was just one of several problems plaguing owner Eileen Smith’s Cathedral City, Calif., restaurant. With unexceptional ‘cue coming out of the kitchen and mediocre management at the helm of the business, Tootie’s was losing nearly $3,000 every week, so Eileen looked to Robert to reinvigorate the eatery as well as herself, after she’d endured a string of personal losses and devastating struggles. With only two days to work and a budget of just $10,000, Robert indeed fulfilled his Restaurant: Impossible mission, reopening Tootie’s with an updated menu and a comfortable, lively interior. Read on below to hear from Eileen in an exclusive interview, and find out how she and her business are doing today.
“Our sales are up 30 percent,” Eileen says, adding, “I know I have a ways to go before I am making a profit, but the gap is closing. I am working my tail off to ensure success.”
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient broccoli rabe. The goal of this challenge was to find a new use for the leafy green outside of traditional Italian cooking. With that in mind, this recipe for Broccoli Rabe and Cheddar-Beer Soup came about. This classic comfort food gets remade by swapping regular broccoli with broccoli rabe, which lends a spicy and slightly bitter taste to the soup. You might just find yourself loving this new rendition even more than the original — it’s that flavorful.