While the nine returning chefs have been revealed for the upcoming fifth season of The Next Iron Chef, let’s shift focus to lucky contestant number 10. The tenth slot will go to the winner of a Web-exclusive competition, a Food Network first, taking place on FoodNetwork.com. The four chefs taking part in the Web battle are: Duskie Estes and Robert Treviño, who have previously competed on The Next Iron Chef, and newcomers Lee Anne Wong and Madison Cowan.
The “Road to Redemption” four-part Web tournament begins October 12 with a battle between Iron Chef America challengers Madison Cowan and Lee Anne Wong, followed on October 19 by a competition between former Next Iron Chef contenders Duskie Estes and Robert Trevino. The winners meet on October 26, where the final Redemption position will be awarded. Simon Majumdar, Alton Brown and Iron Chef Jose Garces will decide who becomes a Next Iron Chef hopeful.
Watch a sneak peek after the jump
Summer is over and that means school is back in session. This fall, however, children will not be the only students getting an education. This season on Chopped, they’re taking four of the most talented women out of their cafeterias and giving them a test of our own. The first challenge demands innovation as the ladies are faced with the task of putting ground turkey together with a popular frozen treat.
This week, the top three teams conquered Cleveland, but not without some difficulties. With just $100 of seed money, a juicy Truck Stop and a Speed Bump that took the teams out of their trucks for the first time, these teams were pushed and tested to the limit. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
Back in the game this week is Seoul Sausage with an impressive first-place win that brought in their highest earnings of the competition. In the end, Tyler reports that Nonna’s Kitchenette is the other team to advance to next week’s finale, which meant that it was the end of the road for Pop-A-Waffle. Despite the guys’ Truck Stop advantage, they did not make enough money to stay in the race, and Scott, Bobaloo and Anthony were asked to turn in their keys.
Jeff Mauro is coming back to Food Network with not one but two television shows this season. Tune in this Monday, September 24 at 10:30 PM ET/PT to watch the series premiere episode of $24 in 24. Follow him as he travels cross-country in search of the day’s best meals for a total of just $24. Jeff’s journey proves that you can find delicious and inexpensive food in the most unexpected places. Watch as he migrates from Boston to Los Angeles with stops in Philadelphia, New York City, Cleveland, Chicago and Minneapolis. $24 in 24 celebrates amazing food that will satisfy your stomach, but won’t break the bank.
In fact, you can embark upon this edible adventure early by catching a sneak peek of $24 in 24 tonight at 10 pm after The Great Food Truck Race.
We’re just one week away from the finale of The Great Food Truck Race, and by now the three remaining food truck teams are cruising into new cities and dishing out orders like professionals. But of course that wasn’t always the case. It was only a few short weeks ago that the eight rookie teams stepped onto their trucks for the very first time and dealt with bump after bump in the road as they learned how to cook in a small space and how to drive an extra-large vehicle.
As you get ready for this Sunday’s brand-new episode in which Nonna’s Kitchenette, Pop-A-Waffle and Seoul Sausage cruise into Cleveland, take a look back at where our teams started. We’ve rounded up a collection of this season’s best, most shocking moments from all five of the previous cities. Check out these photos and relive the most memorable Truck Stop cooking challenges, Speed Bumps, eliminations and more from the teams’ cross-country road trip.
Which remaining food truck team is your favorite? Cast your Fan Vote up to 10 times per day.
Much like the Truck Stop challenge in the second Food Trucks episode that tasked the teams with embracing regional ingredients, last Sunday’s cooking challenge was a celebration of Nashville’s local cuisine. The remaining four food trucks had just $100 and 60 minutes to prepare a Southern-style picnic lunch for two people who know a thing or two about Tennessee comfort food: country music stars Joey and Rory Feek.
A few teams chose to prepare classic takes on tried-and-true dishes, while others let their culinary points of view shine in creative twists on original recipes. Take another peek at what Momma’s Grizzly Grub, Seoul Sausage, Pop-A-Waffle and Nonna’s Kitchenette served to Joey, Rory and Tyler, then tell us which of their plates you’d pack on a picnic.
VOTE: Which of these picnic lunches would you pack?
In Corry, Pa., Michele Sventek needed Robert Irvine’s help to give her restaurant, Michele’s, a new look and better food. Perhaps more importantly, she needed Robert to teach her the basics of running a restaurant since she had no experience in the culinary industry. In just two days, Robert gave Michele’s a much-needed overhaul and taught Michele how to best manage her staff and maintain food quality. We checked in with Michele to see how her restaurant is doing a few months after its Restaurant: Impossible renovation.
Michele says that compared to last year, sales have increased “about 40 percent.” Robert wanted Michele’s to achieve $12,500 per month in sales, and Michele is happy to report that she “can see it happening as we progress.”
The new decor at Michele’s has been well received by customers. “Everyone likes the brightness of it, especially the wall between the dining area and the bar, the fireplace (people are excited for winter to see it working) and the mirrors,” Michele explains.
This week the final four trucks of The Great Food Truck Race took a small detour to Pottsville, Tenn., before cruising into Nashville. There they met on a farm owned by country musicians Joey and Rory Feek. Instead of sending the teams to sell, host Tyler Florence immediately introduced the week’s Truck Stop cooking challenge.
Once the teams pulled up to the curbs of Nashville, they then had to deal with an unprecedented Speed Bump: The lead cooks on each truck had to sell with two students from the International Culinary School at The Art Institutes, not their teammates, who were forced to watch the action from afar.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Nashville has to offer. Come back next week for our picks in Cleveland.
Start your day at Bongo Java, Nashville’s oldest coffee company. It gained notoriety in 1996 when an employee discovered a “nun bun,” a cinnamon bun that looked remarkably like Mother Teresa. You can order a breakfast of bagels, burritos or baked goods, plus a hot cup of their fair-trade coffee.
Get more picks in Nashville
Everybody has their favorite memory of a perfect pasta dish. My own came during a visit to a small restaurant in Rome where I was presented with a plate of Bucatini All’Amatricana, made with the tubular pasta and a spicy sauce containing guanciale (cured pig jowls). As I travel the globe eating the weird and the wonderful, it is often this comforting bowl of pasta that I recall and crave the most.
Pasta is such a familiar ingredient in the United States that it is often all too easy to take it for granted. There are few people who don’t have at least one type of pasta in their store cupboard and if you were to walk down the aisles of any supermarket, you would have to take off your shoes and socks to help you count the fresh and dried varieties now offered.
Despite its ubiquity, however, there is something about a beautifully prepared pasta dish that is very hard to beat and I hope you were as excited as I was by the way that the Iron Chef and their challenger brought a new spin to such a classic ingredient last night.
Given that pasta is, I suspect, so familiar to everyone who will read this, I thought I would stray from the normal format for these features and instead give you 10 interesting things you may not know about pasta.
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This week, the remaining four food trucks thought they were cruising straight into Nashville, but Tyler took them beyond the city and into Pottsville, Tenn., where they met on a farm owned by country musicians Joey and Rory Feek. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
Seoul Sausage found themselves in the bottom this week for the first time, but their sales were high enough to keep them in the competition. Momma’s Grizzly Grub, however, wasn’t as lucky and after keeping up in the race for five long weeks, Angela, Adriane and Tiffany turned in their keys to Tyler.