by Maria Russo in Shows, July 30th, 2014
by Nikhita Mahtani in Recipes, Shows, July 30th, 2014
“This is tasteless,” Robert Irvine said of the tableful of dishes he sampled at Marie’s at Ummat Cafe in Atlanta. It turns out that the restaurant’s bland food was just one in a series of problems he and his Restaurant: Impossible team discovered on their latest mission. The uninspired decor was appalling to Robert and guests alike, and the staff struggled to work well with owner Jaliwa Owuo. With only two days to work and a budget of just $10,000, Robert overhauled the menu at Marie’s and reopened the eatery with a design that would be welcoming for all. Read on below to hear from Jaliwa and find out how her restaurant is doing today.
“We have seen a 30 to 40 percent increase in revenue” since filming ended, Jaliwa explains, noting that “the tipping has increased by 90 percent.”
by Joseph Erdos in Shows, July 29th, 2014
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient turnips. In order to create a hearty and quick weeknight dinner that the whole family will love, the chefs decided to roast turnips and top them with eggs to create a filling breakfast-inspired skillet in this Roasted Baby Turnips with Miso Butter and Fried Eggs recipe. The recipe also makes great use of the turnip greens to bump up its nutritional factor and includes miso for a pop of umami. This dish is a satisfying and comforting twist on eggs and hash that’s perfect for a weeknight dinner.
by Nikhita Mahtani in Shows, July 27th, 2014
Four young chefs-in-training entered the competition on tonight’s third episode of the five-part Chopped Teen Tournament. But only one kid made it through all three rounds of mystery baskets, securing a spot in the grand finale, where he or she will have the chance to win $25,000 in prize money, a $40,000 culinary school scholarship and bragging rights as the first Chopped Teen Grand Champion, which goes pretty far when you’re just a kid in high school. FN Dish has the exclusive interview with the teen-chef winner from Part 3.
Read the interview with the winner
by Sarah De Heer in Food Network Chef, Shows, July 25th, 2014
Creating tiramisu can be time-consuming, as it involves soaking lady fingers in an espresso mixture and topping them with a sweet mascarpone cheese-based cream. This specifically requires the use of superior utensils, like whisks and mixing bowls, in order to make sure each layer has the perfect flavor profile. Host Alton Brown decided that the contestants on Cutthroat Kitchen needed to forgo these tools – one of the contestants had to replace all of his cooking tools with coffee strainers and stirrers. This made the dish especially difficult, because the coffee filter didn’t allow the mascarpone creation to be mixed properly, and it also starting soaking up all the espresso meant for the lady fingers. How could the Food Network team deem it an appropriate sabotage for the show?
Click play on the video above to see how the Food Network culinary team could create the tiramisu with this sabotage.
by Nikhita Mahtani in Shows, July 25th, 2014
Guy’s Grocery Games: the only show where chefs have the supermarket to themselves, have to cook in it and have the chance to win some serious dough. “During the first season of the show, when chefs walked in the door, you’d hear, ‘Well, now what do we do?’” Guy shared. “But since most have seen the show, they understand how it progresses,” he continued. But even though they think they know the game now, many still make the same mistakes. And the competition is only getting fiercer.
With that said, FN Dish asked Guy to share eight ways (from his point of view) to survive Guy’s Grocery Games:
1. Don’t over-portion.
2. Don’t add a frivolous garnish.
by Maria Russo in Food Network Chef, Shows, July 24th, 2014
From indulgent vacation recipes to healthy twists on old favorites, Food Network has you covered this weekend.
First, join Ree Drummond as she fixes up some manly recipes for her boys on The Pioneer Woman on Saturday. Next, join the gang on The Kitchen as they take you on a vacation right in your own home with tropical meal and cocktail ideas.
On Sunday, learn the art of pie-making with Ina Garten on a new season of Barefoot Contessa, then find out how to pack a nutritional punch in your favorite dishes with Bobby Flay on Barbecue Addiction: Bobby’s Basics. The fun continues on Sunday night, with three whole hours of competition shows – tune in to new episodes of Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
by Maria Russo in Shows, July 23rd, 2014
Between Iron Chef America, Throwdown and the premiere season of Beat Bobby Flay, Bobby Flay has faced his share of culinary competitors. He’s no stranger to the demands of heated battles and knows what it takes to succeed in a pressure-packed arena. But, after all, as the goal of Beat Bobby Flay is to find a rival who can take him down, there’s no shortage of chefs ready to try their hands — and recipes — against those of the famed Iron Chef. FN Dish caught up with Bobby on the set of Beat Bobby Flay to learn his advice to his future competitors and what he thinks they ought to do to succeed. Read on below to hear what he had to say and find out what he revealed to be his culinary weak points.
What advice would you give a competitor preparing to battle you for the first time?
Bobby Flay: My advice would be … to challenge me to a dish that they’re really well-versed in, because the lights, the cameras and the action are going to be an obstacle that they probably don’t think is going to be a big deal, but it is.
by Nikhita Mahtani in Recipes, Shows, July 23rd, 2014
Even from Robert Irvine‘s first steps inside The Fork Diner in Calhoun, Ga., it was clear that this mission was going to be like none other. Although Robert usually meets with owners before trying an eatery’s food, this time he sat down and immediately ordered from the menu, only talking to partners Gray Bridges and Michael and Diana Forster afterward. Michael revealed that The Fork Diner was losing nearly $12,000 every month, and soon Robert posed an important question to Gray, who’s been the lead funder of the restaurant: Would she continue working at the restaurant or walk away and turn over the business to the husband-and-wife team of Michael and Diana? Gray ultimately revealed that she’d be leaving once filming ended, explaining, “There’s things more important than money and more important than my passion for that restaurant.” Nevertheless, Robert and his Restaurant: Impossible team continued with their overhaul of The Fork’s disappointing menu and lackluster decor, and they reopened the restaurant to a packed house. Read on below to hear from Diana a few weeks after her business relaunched to learn about Gray’s involvement since taping and how the restaurant is faring today.
“Gray has finally decided to leave and turn things over to us after months of seesawing,” Diana notes. There have been a few other changes in staff, she notes, including a few servers who are no longer working at The Fork. “I did not know how bad they were till they were gone and I got customer feedback. When I was around they were pretty good.”
On this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchen chose to feature the basket ingredient ground pork. This Roasted Eggplant with Sichuan-Style Pork recipe reinvents the inexpensive ingredient for an outside-of-the-takeout-box meal that’s ready in 30 minutes. Stir-frying the pork with spicy Sichuan flavor transforms the familiar ingredient into a dish that’s just as flavorful — if not more than — takeout.