Start your Food Network Saturday off with a joint birthday party for Trisha and her sister on Trisha’s Southern Kitchen. The ladies head to the bowling lanes for some fun. Then in the evening, watch an all-new episode of On the Rocks, where host John Green helps revive a failing establishment. On Sunday morning, Rachael Ray has a week’s worth of meals to show you — and it’s all about layered recipes. Later, Nancy Fuller gets together with her grandkids for a weekend full of fun and treats. And in the evening, catch a brand-new episode of Cutthroat Kitchen for more sabotages, including a chef having to wear a certain kitchen utensil.
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Facing nearly $300,000 of debt, Sally Fatzz and Brenda Brewer turned to Robert Irvine for a restaurant rescue at their eclectic one-year-old restaurant, Goombazz Big City Eatzz, specializing in regional cuisines from around the country. While Sally had enjoyed prior ventures in the restaurant industry, Brenda was new to the restaurant scene, but both recognized their need for a Restaurant: Impossible
transformation if their business was to have any chance at future success. It didn’t take Robert long to realize that this Rock Island, Ill., restaurant was failing largely on account of Sally’s out-of-control temper, which ultimately led to unhappy customers and a dissatisfied staff. With a budget of just $10,000 and only two days to work, Robert and his team overhauled the interior of Goombazz, updated the eatery’s menu, and began mending Sally and Brenda’s relationship. Read on below to hear from both owners and find out how their restaurant is doing today.
Since the transformation, “business is up,” Sally says. “We went from $800 to about $1,200 on weekdays, and [on] Friday and Saturday, $3,000.” He adds that “everyone loves the new decor.” Brenda explains: “The floor is amazing, the bridge mural is beautiful, we love the back bar, but [we] had to add our own lighting, and the kitchen pass-through window being closed up is my favorite change! I also love the fresh flowers on the tables.”
The Chopped Dinner Challenge is a 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!
For this week’s Chopped Dinner Challenge, the chefs of Food Network Kitchens chose to feature the basket ingredient refrigerator biscuits, which most people would think couldn’t be reinvented. But, in fact, they can! With their Chopped thinking caps on, the chefs turned the average canned dough into sauteed puffs that resemble dumplings. All it takes is cubing up the dough and sauteing the cubes in butter. And to make it a great dinner, the biscuit puffs become the perfect side dish for Pork Tenderloin. Your family will be excited to see how canned biscuit dough gets a new life in this recipe.
When Robert Irvine takes on a mission at a failing business, he’s not alone in the challenge; he brings with him his entire Restaurant: Impossible team, which includes a construction manager and designer. But although he has dedicated colleagues to help him carry out the physical transformation of an eatery, Robert isn’t shy about getting involved in the overhaul. Not only is he quick to share with his team his wish list for a restaurant, but he often takes matters of construction in his own hands.
Throughout the series, Robert’s been known to reach for one trusty tool in particular time and time again: the sledgehammer. He’s often seen wielding this weighted device to bore holes in walls and knock down partitions to better illustrate to his team just what updates he’d like to see. It’s up to Robert’s construction team to simply don their protective eyewear and watch as Robert makes the move in renovation.
Having been a judge on the premiere season of Cutthroat Kitchen, Simon Majumdar is no stranger to the tricks and challenges that befall competitors in each round of cooking, but after eating set cheese and soupy ice cream on tonight’s all-new Season 2 premiere, he needed a few clarifications on how the dishes came to be. Host Alton Brown — who’s not only privy to the sabotages, but in charge of auctioning them off as well — filled in Simon during the latest installment of his After-Show.
It turns out that the patty melt-inspired dish that Chef Stratton gave Simon was mushroom-heavy on account of the Freeze Dried Meat product he was forced to work with after Chef Wiginton assigned it to him. “There was no patty in the dish, really,” Simon told Alton. “It was mushroom-heavy, and I guess that’s what he did to try and compensate, but it kind of overcompensated a bit.” This ingredient was so unlike fresh meat that it prevented Chef Stratton from turning it into a traditional patty.
After seven weeks of showdowns, Robert Irvine‘s first-ever Restaurant Express road trip came full circle when the bus rolled into Sin City for the finale. Robert shocked the remaining three hopefuls last week when he announced all of them would make it to tonight’s all-or-nothing competition. But while Adam Goldgell was guaranteed a spot in the last challenge, Jan Charles and Seonkyoung Longest had to go head-to-head in a cook-off for the chance to join him in one night of restaurant service for the chance to claim the win.
Read on below to find out whether Jan or Seon advanced to the end, and get the exclusive first interview with the winner of Restaurant Express and Las Vegas’ newest restaurateur.
Next week, Diners, Drive-Ins and Dives fans, tune in for five days’ worth of special episodes. Guy has pretty much seen it all on Triple D, but he’s broken down his favorite places to eat by theme in a series of five late-night specials. On Monday it’s all about the Deep-Fried All-Stars. On Tuesday it’s the Wildest Joints Guy has ever visited. Wednesday Guy reveals his BBQ Legends. On Thursday it’s all about the Top 10 Burgers featured on DDD. And on Friday it’s the Best of New York City — the top eats the Big Apple has to offer. Don’t miss out on this chance to see some of the best of the best Diners, Drive-Ins and Dives from Monday, Dec. 16 to Friday, Dec. 20 at 11pm.
Just in time for this Sunday’s Season 2 premiere of Cutthroat Kitchen, Alton Brown is giving fans an insider’s look at the set where all of the competition goes down. No one knows the kitchen quite like Alton, the host of the show and the shameless deliverer of evil sabotages, so he’s the ultimate tour guide. Showing off the infamous pantry, where chefs have just 60 seconds to shop, revealing what’s behind closed doors in the refrigerator, and taking fans behind the stoves and prep tables to see where the competitors face off, Alton’s keeping nothing secret — he’s even revealing little-known tidbits about the set, including the dumbwaiter, which reveals each round’s sabotages.
Click the play button on the video above to watch Alton’s behind-the-scenes tour of Cutthroat Kitchen, and learn insider facts about the set. Then tune in Sunday at 10pm/9c to watch Alton and four all-new chefs on the Season 2 premiere of Cutthroat Kitchen.
What to Watch: Iron Chef America Winter Ice Battle, Restaurant Express Finale and Cutthroat Kitchen Premiereby Joseph Erdos in Shows, December 13th, 2013
This weekend it’s about holiday feasting and holiday competition on Food Network. Tune in Saturday afternoon to see Rachael Ray’s Easy Holiday Feast. Then in the evening, two teams of Iron Chefs have a Winter Ice Battle. On Sunday morning, watch Farmhouse Rules, where Nancy hosts a canning party and cooks up a seasonal menu. In the evening, watch a special holiday edition of Guy’s Grocery Games. After, it’s the season finale of Restaurant Express: One of two finalists will win a restaurant in the M Resort in Las Vegas. Finally, watch the new season premiere of Cutthroat Kitchen, where the chef sabotage continues.
As Season 2 of Cutthroat Kitchen approaches (tune in Sunday, Dec. 15 at 10pm/9c), FN Dish thought it was an optimal time to look back on the first season with the host himself, Alton Brown, and some of the best lessons learned. This quickly translated into Alton’s Survival Techniques.
1. Never leave the pantry unless your basket is full. There is absolutely no excuse for not having a full basket — to the brim.
2. Always grab flour and eggs. Even if you think you’re not going to need them, you can make a lot of things with those two ingredients that you can’t make with other things.