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“I Don’t Know What to Say Sometimes” — Alton’s After-Show

by in Shows, October 8th, 2014

“I don’t know what to say sometimes to these things,” judge Antonia Lofaso revealed to Alton Brown on the host’s After-Show after learning of a particularly shocking challenge that befell Chef Michael. Tonight’s all-new episode marked the preliminary heat in the first-ever Cutthroat Kitchen: Superstar Sabotage tournament featuring A-list chefs, so of course the sabotages proved to be as over the top as the crop of talent facing off in the kitchen.

After hearing that within the French toast offering Chef Michael gave her were slices of “crispy, old cheese bread” harvested from the top of French onion soup, Antonia was quick to understand, though not excited to admit, “That’s what I ate.” She also proclaimed that when it came to one chef being forced to simultaneously prepare a salmon dinner and walk on a treadmill, “There can’t be more.” Sure enough, however, Alton noted: “There’s always more. It’s Cutthroat Kitchen.” And then he revealed a critical station swap that would ultimately do in Chef Susan.

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Restaurant Revisited — Paradise: Impossible at Padre Rita Grill

by in Shows, October 6th, 2014

Robert Irvine on Restaurant: ImpossibleA tiki bar-style restaurant offering live music, Padre Rita Grill in South Padre Island, Texas, is just four years old, but already the owners, husband and wife Micheal and Cathy Laferty, are finding themselves inundated with debt. They looked to Robert Irvine and his Restaurant: Impossible team not only to transform the interior of their space from island-oriented to next-level nautical, but also to overhaul the menu, adding fresh flavors and coastal influences. Read on below to hear from Micheal and Cathy to find out how Padre Rita Grill is doing a few months after reopening.

Micheal and his employees alike are pleased to be rid of the salad bar that was previously in their restaurant, as Cathy explains: “I believe the staff is very happy about not having the salad bar to deal with. It was a daily issue [in terms of] cleaning and keeping [it] filled, and they each voiced their dislike of the duty.”

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Chefs to Climb the Culinary Ladder on All-New Series Kitchen Inferno

by in Shows, October 6th, 2014

Curtis Stone on Kitchen InfernoIt will be a delicate balance of risk and reward for chefs on Food Network’s brand-new upcoming series Kitchen Inferno, as they’re forced to bet on their skills with cash on the line. Each week beginning Wednesday, Nov. 5 at 10|9c, contestants will face off in culinary showdowns in front of a live audience during the course of four possible rounds — how far they advance depends on their willingness to tempt fate by playing for more money and risking it all in the process.

With a grand prize of $25,000 at stake, chefs will be forced to do more than execute a properly seasoned plate or a beautifully adorned dish; as they begin their journey up the culinary ladder, they’ll face tests that are progressively more difficult, and it’s up to them to decide which to tackle and when to walk away. They can continue playing for the whopping sum, but if they chance their luck and fail, they’ll have to forfeit their winnings and succumb to blazing defeat.

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An Evil Contest Just Got Scarier — Alton’s After-Show

by in Shows, October 5th, 2014

For a competition as entrenched in evil as Cutthroat Kitchen, the contest would have to turn especially ghostly to spook the chefs in the midst of battle, and that’s just what happened on tonight’s first-ever Halloween-themed episode. With the help of costumes, devilish-sounding dishes and terrifying tests, host-turned-vampire Alton Brown pulled off a fright-night battle like no other, and he filled in judge Jet Tila, who was appropriately dressed in judicial garb, on all of his scary secrets during his exclusive After-Show.

“It was a very spooky day here in Cutthroat Kitchen,” Alton revealed before a crew member rolled in the first sabotage: a coffin, which served as a makeshift prep station for one unfortunate competitor. Jet mused as to whom he would have sabotaged with this test during the first-round deviled egg dish: “The tallest person — for sure.” And sure enough, that’s what Chef Emme had in mind when she picked Chef Caulden for the challenge. Despite the creepy conditions, however, Chef Caulden managed to earn Jet’s praises, as the judge said: “Wait, so he composed his entire dish in there. The foam, the green, the everything. He did quite a good job.”

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Poll: What’s Your All-Time-Favorite Comfort Food?

by in Shows, October 4th, 2014

Quickest Mac and CheeseIn the spirit of fall’s shorter days and colder nights, The Kitchen co-hosts dedicated an entire episode this morning to one of autumn’s most-anticipated indulgences: comfort food. From rich casseroles to hearty stews and extra-creamy desserts, few things are better than cozying up to a satisfying meal this time of year, and The Kitchen has you covered when it comes to enjoying both savory and sweet recipes.

FN Dish wants to know, now that the change of seasons is upon us and autumn is in full swing, what comfort food is you all-time-favorite decadence? Do you keep coming back for treats like double-layer cakes or piled-high pies, or do you prefer cheesier selects like bubbly lasagna or baked macaroni and cheese? Cast your vote in the poll below to tell us your go-to pick for comfort food.

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What to Watch: Get in the Halloween Spirit This Weekend with Triple G, Halloween Wars and Cutthroat Kitchen

by in Shows, October 3rd, 2014

Triple G: Aisle of TerrorOctober is bursting onto the scene, which means familiar fall festivities aren’t far behind, including Halloween and cold-weather comforts. Food Network has been creatively cooking up programming to match, with one part tricky competition and one part tempting treats. Celebrate the start of the new month appropriately with a thrilling Halloween-episode run of Guy’s Grocery Games, Halloween Wars and Cutthroat Kitchen. You’re in for a night of suspense, as not every chef will make it out of the competitions alive.

It’s not all ghoulish programming, though. You can catch Trisha’s Southern Kitchen, The Kitchen and Farmhouse Rules for a more reserved round of weekend entertainment. Trisha’s throwing a tea party, The Kitchen is serving up yummy comfort-food delights and Farmhouse Rules is going au naturel, using homegrown ingredients.

Trisha’s Southern Kitchen: All Things Miniature
Join Trisha and her friend Glenda for a tea party. In keeping with the theme, Trisha makes a meal of miniature dishes, including: Creamy Asparagus Soup, Mini Egg Salad Sandwiches, Mini Stuffed Peppers and Mini Monkey Bread Muffins.
Saturday 10:30a|9c

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Hungry Games Poll: Which Food Do You Most Crave?

by in Shows, October 2nd, 2014

Richard Blais on Hungry GamesWhen it comes to cravings, many of us can attest that they’re hard to control, whether it’s a slice of your favorite cheese pizza or a pint of that luscious ice cream. When cravings call, many of us cave in. Others, well, maybe they’re able to resist, but cravings come and go whether you can control them or not. FN dish wants to know which food you crave the most often.

In the new series Hungry Games, premiering Monday, Oct. 20 at 8|7c, host Richard Blais delves into what makes us crave certain foods more than others, why we crave foods to begin with, what makes us want more, and what turns us off from other foods. The six-episode series covers six types of foods that people often crave: ice cream, pizza, burgers, diner food, bar food and barbecue. So which one do you crave the most?

Watch a sneak peek of Hungry Games on Sunday, Oct. 19 at 10|9c.

Vote in the Hungry Games Poll

Cutthroat Kitchen Caption It: Vampire Brown

by in Shows, October 2nd, 2014

Alton BrownConsidering the scary-good surprises that befall chefs when they’re least expecting them, and the ghostly sabotages auctioned off by host Alton Brown, no competition does evil quite like Cutthroat Kitchen. And this weekend, for the first time ever, the Cutthroat arena will be transformed into an extra-spooky kitchen as the set gets dressed up for the show’s first Halloween-themed episode. Of course, no Fright Night contest is complete without costumes, and that’s where Alton comes in.

In the sneak-peek photo above from Sunday’s all-new Halloween episode, the host has gotten into the spirit of the day by donning his best vampire cape and a look of impending terror. What do you think Alton has in store for the unsuspecting chefs? Will he be handing out more tricks than treats this year?

Before you tune in on Sunday at 10|9c to see what mysterious mind games arise on the special Halloween episode, we’re challenging you, Cutthroat Kitchen fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.

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Tater Tots Are Getting Their Chance to Shine in This Crispy Casserole Dish

by in Recipes, Shows, October 1st, 2014

Chicken and Tater Tot CasseroleTater Tots have long been a side dish darling, with the versatility to accompany nearly any meal, from breakfast to dinner. But in this week’s Chopped Dinner Challenge for Chicken and Tater Tot Casserole, those craved-after Tater Tots serve as the basket ingredient, and that means they’re being upgraded to the main dish. As the Food Network Kitchen chefs point out, this meal is a perfect, crunchy substitution for a typical pot-pie dish.

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From Contender to Champion: Get to Know Gibson, RvG Kids: Cook-Off Winner and Host of The Jersey Shore Kid

by in Shows, October 1st, 2014
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Gibson on The Jersey Shore KidWinning Season 2 of Rachael vs. Guy: Kids Cook-Off for Gibson was pretty amazing, to say the least. This talented 12-year-old blew the competition away with his final presentation and a dish that won him high praise from the judges, including Curtis Stone, one of Gibson’s culinary idols. FN Dish chatted with Gibson at Alstede Farms, the setting for one of his three videos (you can read that interview here). There we talked about all that led to his winning his own Web series and what it was like competing.

But there was so much to talk about that it was impossible to cut the subject off at just his time on RvG: Kids and The Jersey Shore Kid. We wanted to find out more about how this young chef got into cooking in the first place, where his inspiration came from as a kid who began dabbling in recipes at age 7, and what keeps him still in the kitchen to this day — not to mention his dreams for the future as a chef.

Here’s Part 2 of our Interview with Gibson