by Maria Russo in Shows, November 7th, 2013
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.
by Maria Russo in Shows, November 3rd, 2013
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.
by Joseph Erdos in Shows, November 1st, 2013
Although Damaris Phillips
survived 11 weeks of camera and culinary competitions on Food Network Star to become the newest face of food television, nothing could prepare her for the excitement and nervous energy that would come with filming her very own show. Just last week she premiered her series — Southern at Heart
, airing Sundays at 10:30am/9:30c; cameras were rolling in Louisville, Ky., as she prepared to take her place in the kitchen and tape that episode.
Click the play button on the video above to watch as Damaris introduces her set and explains the props in the kitchen, and hear as she chats about her hopes for Southern at Heart.
by Maria Russo in Shows, October 31st, 2013
This weekend on Food Network, watch all-new episodes that will inspire and entertain. Start Saturday morning off with some Tex-Mex favorites for the family from Ree. Then, Giada’s inspired by casinos when creating her party spread. In the evening, watch a special Miss America-themed episode of Cupcake Wars.
On Sunday morning, Rachael shows you how to make a week’s worth of recipes. Afterward, Guy reworks breakfast staples as lunch and dinner options. Then on Southern at Heart, Damaris shows a guest in need of culinary guidance how to create a down-home breakfast.
In the evening, watch Guy’s Grocery Games for a surprising twist in the final round. At 9pm/8c, tune in for the series premiere of Restaurant Express in which nine aspiring restaurateurs fight for the chance to win their own restaurant concept. They’ll be traveling by bus, facing challenges created by Robert Irvine, who will help them shape their own restaurant. And finally, watch a new episode of Cutthroat Kitchen, where the competitors in the last round must make s’mores, which may require a campfire for one unlucky chef.
Read About the Shows
by Maria Russo in Shows, October 30th, 2013
Caught between her bickering fiancé, Neil Vaswani, and her mother, Terry Kipriadis, Vicky Giannakos explained: “My mother. She’s stubborn like a bull. Neil is also stubborn like a bull.” Terry opened Gyros & Goodies in Washington Township, N.J., three years ago, and Neil supported the venture as a substantial partner. But now that the Greek-focused restaurant is facing a mountain of financial struggles, Neil’s convinced the eatery should relaunch with a Mexican concept, while Terry is committed to Mediterranean fare. “The restaurant can’t continue like this, and as a family, we can’t continue like this,” Vicky admitted, just in time for Rocco DiSpirito and a Restaurant Divided transformation to decide the fate of her family’s business once and for all.
After sampling made-over menu items and overhauling the interior of the restaurant, Rocco welcomed everyday diners and esteemed restaurateurs alike for dinner at two concepts — the blue-and-white-clad Gyros & Goodies, run by Terry, and The Township Cantina, a bright spot staffed by Neil — in the same space. The future of Terry’s business, however, was ultimately in Rocco’s hands, as he number crunched profitability estimates and spoke with customers before eventually deeming Terry’s Gyros & Goodies more likely to succeed than Neil’s Mexican endeavor.
Facing nearly $230,000 of debt, 33-year-old Ducky’s Family Restaurant in Kokomo, Ind., desperately needed Robert Irvine‘s help if the business was to have any chance at future success. Not long after Robert arrived, he realized that poor-quality canned food was among the largest issues plaguing Ducky’s, as was its drab interior decor akin, which Robert’s designer, Taniya Nayak, deemed “a cafeteria nightmare.” Together with Taniya and the rest of his Restaurant: Impossible team, Robert re-launched Ducky’s after two days of work on a $10,000 budget, and he helped owner Bill Duncan and Bill’s family learn essential skills for managing their family-run eatery. FN Dish caught up with Bill to find out how his business is doing a few months since the show filmed.
“Since the shooting of our episode, we have doubled our weekly sales,” Bill said. “Everyone loves the remodel.”