by Maria Russo in Shows, November 13th, 2013
by Maria Russo in Shows, November 12th, 2013
When Robert Irvine
visits a business on Restaurant: Impossible
, he’s not merely knocking down walls, cleaning kitchens and revamping menus; he’s giving restaurant owners as well as their management and employees the tools they need to improve their business practices and ultimately providing them with the opportunity to guarantee future success. For some owners, Robert’s visit is a last-ditch effort to rescue their restaurants from certain failure. The idea that he has the power to improve all aspects of their business in just two quick days fully comes to life when they first lay eyes on their new restaurants, and it soon becomes too much for them to bear, forcing them to break down and become emotional at the reveal.
While nearly all of the owners are pleased with the refreshed look of their new establishment, many are brought to tears by it — not just because of the changes in decor but because of the positive and necessary opportunities these updates will bring as well. Click the play button on the video above to relive the top-five most emotional reveals ever featured on Restaurant: Impossible, then tune in tonight at 10pm/9c to watch an all-new episode.
by Maria Russo in Holidays, Shows, November 12th, 2013
It was Thanksgiving
in the After Hours
kitchen this week as Chopped
judges Maneet and Chris, and host Ted, rolled up their sleeves to prepare a holiday feast in only 40 minutes, working with such classic fixings as giblet gravy, Brussels sprouts, pumpkin pie ice cream and, of course, a whole turkey. (Just like the show’s chefs, the judges were allowed an extra 10 minutes to cook on account of the whole turkey.) Thanksgiving is a holiday centered on tradition just as much as it is on food, so it’s no surprise that the judges took the timeless elements of a tried-and-true Turkey Day menu and opted to celebrate them rather than hide them.
For host-turned-competitor Ted, that meant “a very traditional Thanksgiving turkey and dressing,” he explained to Maneet, Chris and guest host Alex. To make sure he’d have time to cook such a large bird, Ted worked with only a segment of the meat and let the stuffing be a shining element on his plate. “My favorite part of the Thanksgiving meal is the stuffing or the dressing.” Ted said, noting that his offering was a “straight-up sage stuffing.” He added, “I tried to make it look a little nicer by putting it in a mold, which sort of worked.”
by Joseph Erdos in Shows, November 8th, 2013
For the third year in a row, your favorite chefs are taking over Food Network Kitchens in the annual call-in show Thanksgiving Live to answer your most-pressing questions about Turkey Day and help you host your most-memorable holiday feast yet. On Saturday, Nov. 23 from 12-2pm, Alton, Bobby and Giada, plus first-time Thanksgiving Live guest Ina, will be on hand to chat about all things Thanksgiving. Find out their own family traditions, suggestions for party-ready recipes, and no-fail tricks and tips for serving smooth gravy, juicy turkey and flaky biscuits, all while watching them prepare the ultimate spread of eats and drinks from start to finish. Just like in years past, this show will be broadcast live, which means that you’ll be watching the action unfold right as it’s happening at Food Network’s headquarters in New York City.
While Bobby, Alton, Giada and Ina will be cooking various dishes, they’ll be putting the focus of the show on you, the fans, and your Turkey Day conundrums. They’re there to answer your questions on anything from mingle-friendly appetizers and crowd-pleasing cocktails to carving the bird, whipping mashed potatoes and rolling out pie dough. Do you have a question you want answered? Leave it in the comments section below or use #ThanksgivingLive, and it may be answered on TV. Have Vine? Fans can submit questions there, too, by using #ThanksgivingLive.
by Maria Russo in Shows, November 7th, 2013
This weekend, learn the secrets to a quick meal from Ree, go back in time with retro TV dinners from Trisha, see Barbie-inspired cupcakes in the making and watch Food Network’s 20th Birthday Party, a special look back on the history of the Food Network, hosted by Mo Rocca.
On Sunday morning, Rachael shows you a week’s worth of recipes for spicy-food lovers. Then Guy cooks his favorite cut of steak. And Damaris delves into game-day grub on Southern at Heart. In the evening, start the competition with all-new episodes of Guy’s Grocery Games and Restaurant Express, plus a special Thanksgiving episode of Iron Chef America.
Read About the Shows
by Maria Russo in Shows, November 6th, 2013
After years of unprofitability and a staggering debt of almost $50,000, the three co-owners of Maggie’s Farm in Baltimore faced a crucial crossroads that would ultimately determine if and how the eatery would ever see future success. One owner, Laura Merino, was adamant in her belief that her restaurant needed to stick to its farm-to-table concept to have any chance at future success, while her partners — the chef, Andrew Weinzirl, who’s also her fiancé, and the general manager, Matthew Weaver — maintained that an all-new Southern-skewed concept would be most beneficial in relaunching Maggie’s. Before he could help the owners come together in agreement, Rocco DiSpirito had to first divide them further, and the only way to do so was to begin a Restaurant Divided takeover.
Working with his design team, Rocco split the space at Maggie’s into two eateries and let diners and restaurant critics speak to which restaurant they’d most want to return. Laura ran the made-over, garden-inspired Maggie’s Farm that featured its signature fresh cuisine; Andrew and Matthew opened the speakeasy-bar hybrid Speakgreazy, a red-walled space with plush seating serving Southern favorites. While both concepts proved able to attract guests and dish out quality plates, 25 percent more customers were more willing to return to Laura’s restaurant, Maggie’s, than they were to the guys’ Speakgreazy. Knowing this and having dined at both establishments, Rocco ultimately revealed that the original business, Maggie’s, would afford the group the best chance at lasting viability.
by Joseph Erdos in Recipes, Shows, November 6th, 2013
“This might be a lost cause,” Robert Irvine said while working with the Calos family at their seven-year-old restaurant, The Windsor 75. Owners Therese and George and their two sons needed Robert’s help to not only update what he deemed “blah” decor and improve their menu but also ease the tensions and end the bickering between them. With just two days to work and a $10,000 budget, Robert and his Restaurant: Impossible team accomplished their mission to relaunch The Windsor 75 and set up the Caloses with the tools they need for future success. FN Dish checked in with Therese a few months after the renovation to find out how the eatery is doing today.
Since The Windsor 75 reopened, Therese says, business has increased nearly 10 percent, and they tweaked their hours and offerings, now closing on Monday and serving breakfast only on the weekends. To her, perhaps the most-impressive aspect of the transformation is the updated design. “It is open, airy, and filled with life and hope for the future,” Therese tells FN Dish. “Truly words cannot express how we feel about the decor. Our hearts are bursting! There are too many wonderful elements.”
by Maria Russo in Shows, November 6th, 2013
The Chopped Dinner Challenge is a new series of recipes showing you how easy it is to cook like a winning Chopped competitor. Every week, FN Dish will showcase a recipe created by Food Network Kitchens that uses at least one of the Chopped basket ingredients, plus basic grocery goods and simple staples. Consider it your very own Chopped challenge. Just take this frequent tip from the judges: Don’t forget to season!
On this week’s Chopped: Redemption, four former competitors returned to the Chopped kitchen to try their luck again with mystery basket ingredients. In the dessert round, two chefs faced off and cooked with bubble tea, papaya, coconut butter and chocolate-covered bananas. But for this Chopped Dinner Challenge, the featured item is coconut butter, which takes a savory turn in this recipe for Curried Pot Pies. Serve these personal-size pies to your family for a comforting dinner on a chilly fall day.
by Joseph Erdos in Shows, November 5th, 2013
When Robert Irvine
visits a business on Restaurant: Impossible
, he has but one goal: Fix the failure. Despite his no-nonsense attitude and often harsh critiques of eateries’ menus and decor, he wants to see the restaurants thrive, and with the help of his team, he will use his years of experience and expertise to give each establishment a second chance at success. While owners accept Robert’s matter-of-fact assessments of their business, no matter how bleak and seemingly unforgiving they may be, others are quick to question his authority and proficiency, believing their ways of running a restaurant to be effective.
These persistent — if, perhaps, naïve — owners stand by their business practices, plus the quality of their food and menu offerings, and they see no fault in their management styles, often despite looming financial disaster or unhappy employees. While Robert’s almost always able to convince these dogged owners of their mistakes and give them opportunities to improve, the most tenacious among them will fight with Robert until the very end to attempt to support their theories.
by Maria Russo in Shows, November 3rd, 2013
Certain culinary tactics are required when it comes to working with an ingredient that’s not so desirable. That’s when chefs — especially Chopped competitors — pull out all the stops in the kitchen. But success isn’t guaranteed. It takes a lot of skill and creativity to transform an unwanted ingredient, whether by elevating it or disguising it. That’s exactly what the judges accomplished with the appetizer baskets from the special Chopped
: Redemption episode. Marcus, Amanda and Aarón took up spots in the Chopped kitchen for an After Hours
competition where they faced cooking with vegan lobster, chop suey, hot mustard and winter melon.
On the show, the competitors all made dishes that incorporated the basket ingredients rather well, whether it was a salad, soup or stir-fry. Ultimately the chef whose preparation didn’t disguise the unwanted flavor of one of the basket ingredients was chopped. The judges attacked the basket ingredients with the same fervor, knowing what mistakes not to make. Marcus and Aaron both made dishes that disguised the vegan lobster and incorporated all the basket ingredients. Amanda decided to highlight the vegan lobster with flavors that brought it up to nearly the level of actual lobster, which proved to be very successful.
fans knows that when competitors are gifted a sabotage, no matter how treacherous or simple it may seem, it could ultimately mean disaster for them if they don’t know how or do not have the time to remedy it. But what happens when a challenge must incorporate not just one sabotage, but multiple? Will they use the double dose of damage to further fuel their creative energy, or will they succumb to the pressure of the contest and crumble?
On this week’s installment of Alton’s After-Show, the host revealed to judge Jet Tila two competitors’ attempts to adapt to multiple challenges after finding themselves victim to an onslaught of sabotages. The first set occurred in the initial round’s sandwich-and-side battle, when a chef was forced to harvest bread from prepared convenience-store sandwiches before learning that he or she would also have to make the dish on a TV-dinner-size tray instead of an oversized workspace. “And I think from there [the contestant] went insane,” Alton joked of the competitor. This chef was ultimately overwhelmed by the tasks at hand, as he or she didn’t make it past the first round of competition.