This past Sunday, the six remaining food trucks in The Great Food Truck Race stopped by Pocatello, Idaho, where the challenges had them cooking dishes highlighting the state’s famous russet potato. The teams even had to do some digging of their own, harvesting from a local farm and then creating a dish elevating the humble spud to a special status. But Idaho is about more than just potatoes — the state has a lot of restaurants and eateries that not only bring in the locals but out-of-towners, too. FN Dish has done the digging for you, highlighting some terrific food options in Idaho from Food Network’s On the Road guide. Check them out below.
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When chefs enter Cutthroat Kitchen, they’re likely expecting a bit — or a lot — of sabotage to be dealt upon them by their rivals. After all, it’s this play-or-be-played mentality that makes the competition as fiercely cutthroat at is it. But what they may not expect is that some of their most prominent challenges will likely come not from their dwindling cash supply, another contestant or unexpected ingredient swaps, but rather from themselves and their ideas about how to succeed in Cutthroat Kitchen.
On this week’s After-Show, judge Simon Majumdar and host Alton Brown noticed that in almost every round of cooking, chefs faced significant obstacles — some so damaging that they led to eliminations — on account of their own shortcomings. “He wasn’t sabotaged there,” Alton told Simon of Chef Scipione’s absence of bread in his Round 1 cheese steak sandwich. “He just didn’t make it out of the pantry with any bread.” This oversight ultimately cost Chef Scipione his place in the competition, as Simon noted that the chef’s finished dish “wasn’t a Philly cheese steak in any form that I would recognize.”
The six remaining teams rolled into Pocatello, Idaho, on Episode 3 of The Great Food Truck Race, ready to take on any challenges that Tyler threw at them. But for many teams, completing the challenges was the least of their worries, as a few setbacks put a number of them in the red, and nearing the end of day two, the only hope for most was racing to win one of three prize tokens to offset their sales losses. At elimination time, the race came to an end for a team that was all too familiar with being among the bottom finalists.
Get ready to fire up the grill one last time and bid summer farewell this Labor Day weekend. Food Network has a great lineup of grilling episodes including Ina’s ultimate grilling guide on Barefoot Contessa on Saturday followed by Giada at Home, with Bobby Flay and Giada grilling together. On Sunday, Bobby throws a block party on Bobby Flay’s Barbecue Addiction, serving up a late-summer-inspired menu with Long Island flair.
Once you’ve wrapped up your weekend festivities, tune in for a night of competition on Sunday, starting with The Great Food Truck Race. The remaining teams roll into Idaho, where the potato is king. Then on Cutthroat Kitchen, watch as chefs dish out sabotages for one another — there will be mystery meat, cupcakes and pies. And finally, watch a new episode of Iron Chef America.
On tonight’s episode of Chef Wanted, Salvatore Lupoli, owner of Salvatore’s in Boston, was looking for a new executive chef for the sixth location of his Italian restaurant chain. Anne Burrell and the Chef Wanted team brought in four candidates for the job: Chefs Gustavo Romero, Robert Lia, Michael Ceraldi and Jonathan Lemon. Two initial tests would narrow down the chefs to two finalists, who would each get to run the restaurant’s dinner service on separate nights. In the end the chef who showed the most leadership and control of his staff was offered the job of executive chef at the new Salvatore’s restaurant.
All summer long, you’ve voted for your favorite Food Network Star winners or Chopped judges in head-to-head matchups of their best grill-out dishes. Week after week, it was a tight race, and with the start of September just around the corner, it’s finally time to reveal the Summer Showdown winner …
America’s middle may be known for its lush green pastures and rolling hills, but it’s also home to some of the most comforting and creative food in the country, thanks to its focus on farming and rural, rustic living. On her all-new upcoming series, Heartland Table (Saturday, Sept. 14 at 10:30am/9:30c), Amy Thielen, a born-and-raised Minnesotan, is on a mission to introduce her Midwest to viewers through her signature takes on the classic dishes of the area.
Amy is a chef and a former restaurant cook who enjoyed a stint in some of New York City’s most revered eateries, but after years in the Big Apple, she moved home to Minnesota with her husband to raise their family. On Heartland Table, she’ll showcase some of her region’s most comforting and authentic dishes using only the freshest goods available, like straight-from-the-garden greens, locally sourced eggs and meat, and neighborhood produce. Now a cookbook author and blogger, Amy knows what it takes to turn out the hearty, family-focused food for which the heartland is famous, and she’ll show audiences how deliciously simple it is to make these meals in their homes, no matter which part of the country they’re in.
The latest stop on The Great Food Truck Race took the seven remaining teams to Portland, Ore., where city restrictions and an exotic cooking challenge awaited them. One of the stipulations was that the teams had to sell on private property, forcing most to make partnerships with local Portland businesses, such as bakeries, bars, restaurants and cafes. Two teams, Tikka Tikka Taco and Boardwalk Breakfast Empire, parked in Cartlandia and A La Carts Food Pavilion, two popular food cart pods that feature some of the city’s best mobile eateries. With all these options, it’s easy to see that Portland is a foodie’s paradise and the bustling restaurant scene is one that’s worth exploring. FN Dish has highlighted some terrific options from Food Network’s On the Road guide to Portland. Check them out below.
On last week’s After-Show, judge Simon Majumdar said: “Being a great chef is one thing. Being a strategic chef is another. If you can combine those, you can actually end up winning Cutthroat Kitchen without being technically the best chef.” And tonight Alton may have proved that theory to be true when he told Simon the lengths to which one competitor went to claim the win.
The name of the game in Cutthroat Kitchen is indeed sabotage, but with that comes personal advantages for the competitor dealing those devastating blows to his or her rivals. With every big-ticket disruption one chef purchases and assigns to another contestant, he’s essentially buying himself safety from that challenge. Alton told Simon that, in this week’s final auction, one chef — who would ultimately go on to win the battle — spent almost all of his or her money ensuring his or her own smooth finish by assigning someone else the challenge of making crab cakes without a binder, like mayonnaise. This person “bought victory,” Simon said of the outcome, chalking up this reality to the fact that “anything is possible in Cutthroat Kitchen.”
The seven remaining teams had a wet start in Portland on Episode 2 of The Great Food Truck Race. With little foot traffic, sales were slow, and each team was stuck with its chosen location because of Portland’s street vendor regulations. Boardwalk Breakfast Empire and Tikka Tikka Taco chose to set up residence at local food cart pods, whereas the other teams partnered with local business, but neither location was more advantageous than the other. Besides that, a set of surprises from Tyler made for an even more challenging weekend. But one team that was headed for success suddenly took a turn for the worse.