by Maria Russo in Shows, November 19th, 2013
by Joseph Erdos in Shows, View All Posts, November 15th, 2013
While some businesses on Restaurant: Impossible
struggle with problems that are in full view of the customers, like a feuding wait staff or dingy carpeting and chipped paint in the dining room, others’ issues are trapped behind closed doors in the kitchen. It’s only when Robert Irvine
and his Restaurant: Impossible team arrive and shine a light on the back of the house that the horrible truths of some eateries’ kitchens are revealed.
Over the years on Restaurant: Impossible, Robert has discovered a range of uncleanliness in restaurant kitchens — some simply untidy and many in need of a solid scrubbing. But then there are those that are infested with insects, have surfaces caked in several years’ worth of grease and are outfitted with refrigerators full of spoiling food. The cleaning of these establishments often requires not only time and money from Robert’s budget, but also a serious lesson from the host himself on how to maintain proper food standards in the restaurant.
by Maria Russo in Shows, November 14th, 2013
Get a head start on Thanksgiving this weekend with the help of Food Network. On Saturday, see Ree’s plan for using up leftovers. Then let Trisha show you her no-fuss holiday menu. And later, see how Giada deals with her Turkey Day remainders. In the evening, watch expert bakers on Cupcake Wars create cupcakes that will lead to the perfect match on a singles’ night.
On Sunday morning, Guy puts his own personal spin on Thanksgiving with a turkeyless menu. Then Damaris is inspired by the season’s many vegetable offerings to create a comforting fall menu. After that is the premiere of Farmhouse Rules, where farm owner Nancy Fuller prepares a family-friendly fall-harvest feast. In the evening, watch all-new episodes of Guy’s Grocery Games and Restaurant Express before the premiere of On the Rocks, where expert John Green helps struggling bar owners find the path to a successful business.
Read About the Shows
by Maria Russo in Shows, November 13th, 2013
“Anytime you mix friendship with business, there’s always inherent conflict, and you can see it’s sort of coming to the surface,” Restaurant Divided‘s Rocco DiSpirito said not long after arriving at Against Da Grill, a Staten Island, N.Y., eatery specializing in diner-style classics. Co-owners Kurron Mangin and Vinny Lima — the chef and the business manager at Against Da Grill, respectively — are longtime best friends facing imminent closure of their restaurant if they can’t turn around the business. While Kurron is committed to maintaining the original diner concept at Against Da Grill, Vinny believes a change is in order and proposed they begin serving traditional barbecue instead. “I feel that the Island is missing that,” Vinny explained. “If we could bring something that no one else is doing, we have a better chance at success.”
The team at Against Da Grill is a tightknit one: The staff is like family, and the restaurant is well-ingrained in the community. So for Rocco to decide what the best next step should be for Against Da Grill, he ultimately divided it. After a complete interior overhaul and menu redesign, Kurron served customers at the new Against Da Grill while Vinny ran S.I.Q. on the other side of the restaurant. Rocco listened to customer and critic feedback, tasted dishes from both eateries and reviewed both restaurants’ chances for lasting success before deciding that S.I.Q. offered the most opportunity for viability.
by Joseph Erdos in Recipes, Shows, November 13th, 2013
“The place is clean, a little dark but nothing [like] what I’m used to. So I’m confused why I’m here,” Robert Irvine told Bill and Gail Darling, the owners of Coach Lamp Restaurant & Pub in Louisville, Ky. In addition to a tidy space, Robert also found good-tasting food, but it turns out that is where many of the business’ problems laid. The high-priced offerings on the menu — coupled with the too-formal ambiance that comes with white linen tablecloths — weren’t attracting locals, despite their tendency to visit a neighborhood restaurant nearby. Thanks to Robert’s tough-love approach, as well as his Restaurant: Impossible team’s work in transforming the outdoor patio into a welcoming space, however, Coach Lamp relaunched as an inviting, comfortable restaurant. Read on below to hear from Bill and find out how his eatery is doing a few weeks after Robert left.
Since Coach Lamp has reopened, business has jumped nearly 30 percent, according to Bill. “The liquor, beer [and] wine sales are 40 percent of the food sales …. The money is in the bar goods,” he says. “We are seeing more locals visiting.”
by Maria Russo in Shows, November 13th, 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: Thanksgiving episode, the competitors found turkey sausage, rutabaga, green bean casserole and honey-baked ham in their appetizer round baskets. Nearly each competitor decided to make a hash with the ingredients, and most succeeded, except for one, whose execution suffered. But for this Chopped Dinner Challenge, the featured item is turkey sausage, which is an ingredient that’s great cooked on its own but even better when it’s taken out of the casing and incorporated with other ingredients to make an entirely new dish, like this Sausage Falafel with Romaine and Yogurt Sauce. This variation on a Middle Eastern classic is a great way to introduce your family to different flavors and cultures.
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
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.