by Joseph Erdos in Shows, April 4th, 2013
by Maria Russo in Community, Shows, April 4th, 2013
Coquette, a French brasserie in Raleigh, N.C., run by husband-and-wife team Kevin and Stacey Jennings, needed a new chef with French flair. Anne Burrell and the Chef Wanted team were called in to help with the search. After testing four candidates, an offer was extended to Chef Michael Bryant.
Chef Bryant has been waiting for the right opportunity to move to the East Coast from Los Angeles so he can be closer to his daughter. Classically trained in French cuisine, Chef Bryant knows this opportunity is perfect for him.
For the first test, the chefs were instructed to make one sweet crepe and one savory crepe, incorporating the same ingredient in the filling of each. Chef Bryant ambitiously chose to use pink peppercorns and kumquats in both. For his savory dish, he made a crepe au fromage with salmon and pink peppercorn and kumquat salsa. His sweet crepe suzette featured a kumquat curd filling and a blueberry and peppercorn reduction. Anne and the owners appreciated his ambition and felt his dish was very creative.
by FN Dish Editor in Food Network Chef, Shows, April 3rd, 2013
If you’ve ever found yourself watching Food Network in your living room and thinking, “I can do that, too,” or, “I want try what they’re doing on television,” now is your chance to go from Food Network viewer to on-air contestant.
We’re currently accepting applications for the fourth season of Tyler Florence‘s The Great Food Truck Race — the multi-week showdown that challenges food truck teams to outsell one another in a coast-to-coast road trip — plus an all-new competition series hosted by Tyler, Food Court Wars. Whether you’re an experienced restaurant chef or a novice home cook, if you think you have the dedicated passion, enthusiasm and charisma to impress Tyler and a national audience, we want to hear from you.
by Sarah De Heer in Community, Shows, April 3rd, 2013
Justin traveled the back roads of the South in his 1-hour special, Rebel Eats, this past Saturday night (watch the full episode here), but it’s hard to show everything in just 1 hour. Click the play button above to watch never-before-seen Rebel Eats moments and go deeper with Justin as he answers questions about his show and what’s next for him.
Tell us about the deep-fried burger from Dyer’s. What’s the difference in taste between standard oil and the century-old stuff that’s used at the restaurant, and what does it bring to the burger?
Oh man — I could wax poetic about that burger. Imagine if you cooked some garlic in oil and then removed the garlic. What is left? Garlic-flavored oil. The oil then becomes a condiment. Imagine if you put your garlic oil on bread. Nobody would bat an eye. That doesn’t sound wild at all. Now imagine doing this with delicious ground beef instead of garlic, and using that oil to fry all your burgers. For 100 years. The real question is what doesn’t it bring to the burger? Scientifically speaking though, by smashing the patty they are increasing the surface area and getting rid of air. This makes the beefy flavor more concentrated per bite. Also, by frying it, it cooks very quickly to well-done. Now, a well-done burger is murder in my book, but here it actually works nicely because of the thinness of the patty. The more you cook a patty, the more the beefy flavor is coaxed out, but the less appealing the texture. By making thin, greased-up patties, they are letting the beef grease provide the juiciness in the burger. They don’t serve lettuce or tomato because this burger has no room for crunch. It is like eating a puck of beef butter. Maybe that sounds gross to some, but to me this sounds like a great last meal.
by Joseph Erdos in Shows, April 2nd, 2013
The chopping block is about to enter into whole new territory for fans. IntoNow from Yahoo! is teaming up with Food Network to bring fans an interactive second-screen-viewing experience for the upcoming season of Chopped All-Stars.
Each Sunday at 9pm/8c starting this week, April 7, and running through May 5, you can discover exclusive content by tagging Chopped All-Stars using the IntoNow mobile app. Through IntoNow’s TV Sync feature you can follow along with the episode for exclusive quotes from the contestants, behind-the-scenes photos and recipes, as well as participate in live polling and trivia with fellow IntoNow users and Food Network fans.
Can You Capit? Fans can add a caption to their favorite moments from every episode and share them online by creating memes on Twitter, Facebook, Pinterest and reddit. You can also create chat groups with friends.
by Maria Russo in Shows, April 2nd, 2013
FN Dish is counting down to the Season 3 premiere of Chopped All-Stars by introducing a competitor every day. Sixteen competitors including Food Network and Cooking Channel talent, renowned chefs, Chopped judges and celebrities are competing for a chance to win the title of All-Stars champion and a $50,000 donation to charity. Watch the premiere on Sunday, April 7, at 9pm/8c and keep coming back to FN Dish for exclusive interviews and behind-the-scenes previews.
Former *NSYNC star and Dancing with the Stars contestant Joey Fatone is the host of My Family Recipe Rocks! on the Live Well Network. He was previously a host of NBC’s The Singing Bee and was a competitor on Season 1 of Food Network’s Rachael vs. Guy: Celebrity Cook-Off. But there a few things you might not know about Joey ‑ for example, he hates wasabi. And he also claims his culinary icon looks like him. Read more about Joey in his Q&A below.
by Maria Russo in Food Network Chef, Shows, April 1st, 2013
No strangers to the uncommon, unusual ingredients that make their way into mystery baskets, Chopped judges have tasted myriad plates of eccentric eats after more than 14 seasons of competition, but they rarely are able to cook with those ingredients for themselves. That is, until now.
In Chopped After Hours, an all-new series on FoodNetwork.com, the panel is taking over the kitchen. For the first time, the judges are trying their hands at identical combinations of ingredients that have sent home chef competitors. They’ll cook against the clock in the same amount of time as traditional contestants, but among these friends and colleagues there will be as much eating, drinking and playful joking happening at each station as there is high-quality food preparation. None of the judges will settle for creating anything less than masterful meals, but they know well how to balance work and play — and will surely make time for a cocktail or two and even subject their fellow judges to a few hilariously timed interruptions.
by Joseph Erdos in Shows, April 1st, 2013
If you’ve ever written to Guy with suggestions for Triple D-worthy restaurants in your neighborhood, know that he’s been paying attention and wants to visit the area standbys that you love most.
During tonight’s marathon of Diners, Drive-Ins and Dives episodes, Guy sets off to discover some of the local favorites that you, the fans, have recommended to him. He’s off to Eischen’s Bar & Grill in Oklahoma first to taste their decades-old fried chicken recipe, then travels to Kenny and Ziggy’s, a Houston deli that’s making corned beef and traditional Jewish comfort food just like they do in New York City.
Later, Guy finds the best of the best in Basque, Salvadorian and Spanish fare — all without leaving the country — with tastes of oxtail stew, tomato-chile pork and spiced tasso at spots from Florida all the way to California. He then sets off on a Hawaiian adventure to sample Windy City-style hot dogs on the island of Oahu before partaking in a luau that’s special to locals.
Join Guy on his coast-to-coast journey starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and then try your hand at the recipes.
Go on set with Guy
by Mallory Viscardi in Community, Shows, April 1st, 2013
You’ve seen them judge the competition, battle for the title of All-Stars champion and compete in a friendly game with colleagues on After Hours, but there’s a lot you don’t know about the judges of Chopped. Here’s your chance to get to know the nine people behind the Chopping Block.
Scott Conant is well known for his Italian restaurant, Scarpetta, in New York City. In 2010 he opened additional locations in Toronto, Beverly Hills and Las Vegas. Many people know Scott as the finicky judge who hates onions on Chopped, but there’s more to this chef than meets the eye. Besides cooking professionally, Scott loves to cook with his 3-year-old daughter. If given the choice, he’d rather eat his mom’s cooking over a fancy meal for his last supper. Find out more about Scott in his Q&A below.
by Maria Russo in Shows, March 31st, 2013
Food fans will have a chance to chat with the people who are really in the hot seat on this season of Chopped All-Stars: the judges. Join us on the Chopped Facebook page and ask Alex (who will also be competing), Chris, Geoffrey, Marcus and even Ted the questions you’ve always wanted them to answer.
- Chris Santos will be chatting on Fri., April 5, at 12:30pm/11:30c
- Alex Guarnaschelli will be chatting on Tues., April 9, at 12pm/11c (Read highlights from Alex’s chat here)
- Aarón Sánchez will be chatting on Wed., April 24, at 11am/10c (Read highlight’s from Aarón’s chat here)
- Geoffrey Zakarian will be chatting on Tues., April 30, at 12pm/11c
- Ted Allen will be chatting on Fri., May 3, at 2pm/1c
After besting 12 rival recruits in a six-week Boot Camp, the top two Worst Cooks in America contestants took to the professional kitchen at New York City’s The Dutch restaurant for a finale cook-off to be judged by three no-nonsense culinary experts, Chefs Anita Lo, Frank Cardoz and Andrew Carmellini. The Red Team‘s Rasheeda Brown and the Blue Team‘s Alina Bolshakova relied on the teachings of their mentors to successfully compete against the clock and create not just everyday dishes but a restaurant-quality feast, complete with appetizer, entree and dessert courses.
SPOILER ALERT: Find out who won