by Guest Blogger in Food Network Chef, Shows, May 7th, 2013
by Sara Levine in Food Network Chef, Shows, May 5th, 2013
Every week, Justin Warner, winner of Food Network Star Season 8, is back remixing the Chopped All-Stars baskets as seen in the episode Sunday night in pure Justin Warner style: edgy, intense, passionate and full of wit. If you’ve ever watched an episode and found yourself yelling at the TV, “I would have made this and that instead!” then these are the posts for you.
by Justin Warner
Welcome to the final installment of the Chopped All-Stars Rebel Remix. It is bittersweet to pen this, as it signals an end to a really fun five weeks of shouting at my TV, but as you are about to see, the finale is where one retires the pea-shooter in favor of the potato cannon, and I really love potato cannons.
Appetizer: soft-shell crabs, sake, crunchy peanut butter, sea beans
I spent most of my formative years and adolescence in the great state of Maryland, where we enjoy soft-shell crabs whenever possible. Nothing is more gratifying than a sandwich with crunchy legs sticking out of a nice potato roll. If you’ve never had the treat, head to your local sushi bar and order a spider roll. Don’t be scared, it’s 100 percent cooked and 110 percent spider-free. You’ll notice it has a crunchy texture that reveals silky sweet meat with a whisper of funk. That’s the mustard, aka the guts, highly prized among many. Fancy chefs here in Brooklyn are smearing crab guts on brioche and charging as much as a whole crab would cost. Anyway, the soft-shell crab is a very tasty morsel I hold in very high regard. To prep them, cut off their faces without hesitation. Flip them over and pull open the key. This will open up the body for you to remove the feathery gills. Voila.
by Sara Levine in Shows, May 5th, 2013
Earlier on FN Dish, we broke down the final round of All-Stars, including an interview with the runner-up (spoiler alert).
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the grand champion.
SPOILER ALERT: Find out who won
by Joseph Erdos in Shows, May 4th, 2013
Five episodes, 15 baskets and 60 out-of-this-world ingredients later, there’s a new All-Stars champ to crown. And while there can be only one winner, who can forget the All-Star chefs and celebs who have turned out one impressive dish after another in an effort to win $50,000 for a charity of their choice?
If you missed the show and recorded it, don’t read any further — FN Dish is about to break down the episode and chat with the runner-up.
SPOILER ALERT: The exclusive interview with the runner-up
by Maria Russo in Food Network Chef, Shows, May 4th, 2013
Earlier this week, FN Dish caught up with Geoffrey Zakarian for a Facebook chat about Season 3 of Chopped All-Stars. Geoffrey answered questions about the current season, what it’s like to judge a wide array of dishes and how his experience as an Iron Chef informs his judging. He also chatted about what he’s up to next in his career.
Read highlights from Geoffrey’s chat
by Joseph Erdos in Shows, May 3rd, 2013
Despite the rivalries and fierce content of the Iron Chef America: Tournament of Champions (Sundays at 9pm/8c) that awaits the Chairman’s Iron Chefs, almost all of Kitchen Stadium’s elite came together at this winter’s South Beach Wine & Food Festival for an informal conversation about what it takes to be an Iron Chef, what privileges and expectations come with the job, as well as their own experiences in rising to their newfound roles. Although he won’t be competing in the series, Bobby Flay was on hand to lead Alex Guarnaschelli, Geoffrey Zakarian, Marc Forgione and Michael Symon in the hour-long chat, moderating the event and posing questions to both the group and the chefs individually that touched upon their histories in the kitchen, battle records, ingredients of choice and so much more. Masaharu Morimoto, the other original Iron Chef along with Bobby, couldn’t attend the panel, but the group quickly agreed that within their circle, Iron Chef Morimoto is the preeminent master of Kitchen Stadium and that a loss in battle to him is practically a rite of passage. “Everybody has to do it once,” Iron Chef Symon joked.
Although these culinary powerhouses may be all business during competition, there was no shortage of laughs and good-natured joking at this gathering, which took place just steps away from the sandy shores of South Beach, Miami. Read on below to hear from Bobby, and find out what Iron Chefs Guarnaschelli, Zakarian, Forgione and Symon had to say about life before and after they accepted their titles, what it’s like to fall in battle and their winning moments on The Next Iron Chef.
by Simon Majumdar in Food Network Chef, Shows, May 2nd, 2013
This weekend, it’s all about Mexican food and a night of serious competition with the finale of Chopped All-Stars and premiere of Iron Chef America: Tournament of Champions.
Start your Saturday morning with Paula, who’s cooking a feast of sloppy but delicious Tex-Mex inspired recipes with her friend Cheryl. Later in the morning, Giada makes modern interpretations of Mexican dishes. On Sunday morning, Guy’s cooking a south-of-the-border feast. And on Sandwich King, Jeff is making Mexican wraps.
On Sunday evening tune in to all the competition, starting with a new episode of Cupcake Wars, where the bakers compete for a chance to serve their goods at the South Beach Wine & Food Festival. Then it’s the finale of Chopped All-Stars. Watch to see if Sunny, Gavin, Scott or Laila takes the championship. And last, it’s the premiere of Iron Chef America: Tournament of Champions, in which Iron Chef battles Iron Chef. In this first battle, Geoffrey Zakarian is up against Alex Guarnaschelli.
Read about the shows
by Joseph Erdos in Shows, May 1st, 2013
This year gave me my first opportunity to judge Iron Chef Jose Garces in Kitchen Stadium. Although I already knew he has always been held in high regard in the culinary world, it was great to experience, first hand, how he combines his superb technical skills with an ability to make seriously delicious food.
I hope I have many more opportunities to sample his dishes again in the future. In the meantime, I caught up with him for a few moments to ask 10 questions about his culinary background and beliefs.
by Joseph Erdos in Events, Shows, May 1st, 2013
Some of the mystery basket ingredients that get used on Chopped are pretty unusual, to say the least. But the culinary producers who come up with them don’t just draw them out of a hat — though sometimes it does seem that way! They take their time to decide on the ingredients, making sure the basket components are just right and actually manageable. FN Dish queried the culinary producers to find out the top 16 weirdest basket ingredients they’ve had on the show. The list of ingredients ranged from goat brains to gummy eggs over easy — almost no ingredient is off-limits.
Now it’s up to you, Chopped fans, to vote on the ingredient you think is the weirdest of them all in this four-round bracket tournament, which coincides with the new season of Chopped All-Stars.
by Maria Russo in Shows, April 30th, 2013
On Friday, May 3, the James Beard Foundation will have its annual Book, Broadcast & Journalism Awards. And this year, Food Network’s own Ted Allen has the honor of hosting the event, one of the biggest in the culinary world. Ted isn’t a stranger to the awards — last year he was the winner for best Media Personality/Host for Chopped, beating out Ina Garten and Sara Moulton. Chopped also won for best Television Program in a Studio or Fixed Location. With all his experience hosting, the JBF awards should be a piece of cake for Ted. But does he have anything to fear?
We caught up with Ted to chat about his hosting responsibilities, his view on the awards ceremony and what he thinks is the next big thing to look out for in the food world.
Read Ted’s interview below
“Use a little or a lot; I heard Ted say it before,” Marc Murphy told substitute host Alex Guarnaschelli during tonight’s premiere episode of Chopped After Hours. He and his competitors, fellow judges Aarón Sánchez and Chris Santos, opted to use only one portion of what was unquestionably the out-of-place ingredient in tonight’s mystery basket: coconut-chocolate bars. With just 30 minutes to cook an entree with the candy, plus pink beans, sofrito and striped bass, the guys didn’t have time to incorporate the bar as a whole, so they picked out of it elements that would be successful in their dishes. For Marc, who in a risky maneuver set off to make a cassoulet, and Chris, who prepared a Thai-style soup, it was the coconut center that was the chosen fraction; Aarón picked out the almonds to feature in his Louisiana-inspired plate of fish and grits.
What do you think of the judges using only a select portion of a mystery basket ingredient? Although doing so may indeed be battling within the rules, should they have worked harder to utilize the candy bar as a whole, or does its unusualness make up for the fact that it wasn’t incorporated fully? If a contestant had done that during competition, would the judges have been as accepting of his or her dish?