There could be only one winner of The Great Food Truck Race, Season 4. Three teams made it into the finale, but halfway through, one was eliminated, leaving two teams to duke it out in Arlington, Va., and Washington, D.C. As the finish line drew closer, the challenges got even more difficult. But by the end, one of them won the final challenge and earned a cash prize. The other team had to hope their sales were good enough to get them a lead. FN Dish has the exclusive interview with the runner-up from the race. Read the winner’s interview here.
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On Rachael vs. Guy: Kids Cook-Off, Rachael and Guy coach teams of talented kid chefs to culinary victory. Here on FN Dish, we’re serving up some of the mentors’ best family-favorite, cook-together recipes in a friendly face-off. Whose dish scores more points with your family? Cast your votes below!
To celebrate the Kids Cook-Off finale, this week is a showdown of sweets. First up, the mentors bring you dueling recipes for dessert-in-a-glass.
No matter the competition, judges aren’t shy about their desire to receive thoughtfully plated dishes. After all, the saying goes that we eat with our eyes before our mouths, and it’s important for food to look as appetizing as it tastes. But oftentimes contestants take the notion of inspired plates too far, opting to include edible — or not — garnishes atop their offerings. In a supposed effort to showcase their commitment to elegance and simple visual appeal, they end up self-sabotaging what would have been a fine meal with unnecessary toppings.
A frequent judge on Cutthroat Kitchen and Iron Chef America, Simon Majumdar knows what he likes to see on a plate, and superfluous finishes is not on his list of must-haves. In this week’s battle, several chefs learned the hard way that too much of a garnish — or the inclusion of something inedible — could be disastrous, as he explained on Alton’s After-Show. “Putting … what was for all intents and purposes a Christmas tree atop your steak is not a good idea,” Simon said of the oversize sprig of rosemary on one contestant’s steak. “Chefs really need to learn how to garnish when they’re doing a competition like this.”
On tonight’s finale of The Great Food Truck Race, three teams put in their last push to make as many sales as they could while battling challenges thrown at them by Tyler. However, only two teams made the last leg of the race, as one was eliminated right in the middle of the episode. The final two teams did their best to secure prime locations in Arlington, Va., and then in Washington, D.C. But by the end it was clear that one team had succeeded in accomplishing Tyler’s final challenge. Would that put them in the path for the win, or would the other team’s sales beat them to the punch? FN Dish has the exclusive interview with the winning team.
On tonight’s finale of Rachael vs. Guy: Kids Cook-Off, the kid chefs cooked a family-style meal for a group of celebrity chefs who were led to believe that they were eating food cooked by adult contestants from Celebrity Cook-Off instead. Jaws dropped once the curtains were drawn to reveal eight little kids. After the guest judges evaluated each kid’s show pitch, it was time for tallying up the final scores. With an award of a Web series on the line it was a close race, but only one kid could win the ultimate prize.
Before earning the most viewer votes to become the winner of Food Network Star, Season 9, Damaris Phillips told network executives that “Southern food is the food of love,” and this fall she’ll be able to prove that with the launch of her brand-new series, Southern at Heart, premiering Sunday, Oct. 27 at 10:30am/9:30c.
Similar to her date night-focused pilot on Star, Damaris’ Southern at Heart will showcase this Kentucky-born chef’s made-over Southern fare, featuring fresh twists and contemporary takes, plus offer can-do tips for cooks of every caliber. No matter if you’re a single gal or guy trying to impress that special someone, one half of a new couple or a spouse in a longtime marriage, Damaris’ contemporary recipes will have a place on your table, and her inspired ideas will be applicable to you.
What to Watch: Wizard of Oz Meets Cupcakes and the Finales of RvG Kids Cook-Off and Great Food Truck Raceby Joseph Erdos in Shows, September 27th, 2013
This weekend, come to Food Network for your comfort food fix, some Chinese dim sum, Wizard of Oz-inspired cupcakes, kitchen sabotage and two finales: Rachael vs. Guy: Kids Cook-Off and The Great Food Truck Race.
On Saturday morning tune in for The Pioneer Woman as Ree creates a casual lunch for her family. Then Amy Thielen shares her recipe for Granny-Style Chicken on Heartland Table. On Giada at Home, Giada cooks dim sum inspired by a recent trip to Hong Kong. In the evening watch the bakers on Cupcake Wars take on the Wizard of Oz as their inspiration.
Sunday night starts off with the finale of Rachael vs. Guy: Kids Cook-Off as two teams of kids cook dinner for a gathering of special guests who don’t know their chefs aren’t professional adults. By the end of the show, one winner will get his or her own Web series. Then on The Great Food Truck Race, the teams make it to Annapolis, Md., and then go to the Chesapeake Bay for a crabbing challenge. After a surprise elimination, the final two teams head onto Arlington, Va., and finally Washington, D.C., where one team will ride away with its very own food truck and $50,000 in prize money.
On tonight’s Chef Wanted, chef/partner Ryan Poli and managing partner Alfredo Sandoval were looking for a new executive chef to take over the reins of Tavernita, a tapas restaurant in Chicago. Since Chef Poli would be moving on to oversee more restaurants, he needed a chef with great technique who could work well and lead the current staff — and specifically they thought the restaurant would provide a good place in which a young chef could grow. Anne Burrell brought in four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
Robert Irvine may be known for rescuing America’s most dire eateries from the brink of failure on Restaurant: Impossible, but this fall he’s on a new mission: to find the most promising budding entrepreneur among a crop of restaurant hopefuls.
On his all-new series, Restaurant Express, Robert will challenge nine finalists to survive a culinary road trip across the West by proving not only their fearless culinary chops, but their business-savvy mindset, as well, if they want to keep their seat on the Restaurant Express bus. Week after week, it’s up to the contestants to demonstrate their staying power and impress Robert — a notoriously no-nonsense chef and experienced entrepreneur — by excelling in the host’s demanding challenges, both in the kitchen and out.
At the end of the journey, only one contestant will still be on the bus, and that person will have earned the title of executive chef and a leadership position on the team at the flagship restaurant The M Resort, Spa and Casino in Las Vegas.
After Hours battles task Chopped judges with the same rules and restraints as the competitors — identical basket ingredients, limited time on the clock and the stipulation that they must use every mandatory product in some way — which means that when they take to the kitchen, they’re bringing with them the experience of judging hundreds of rounds of competition. They often remark on the show that a contestant’s dish lacks seasoning, is overcooked or is too simple, but when it’s their turn to cook, will they be able to succeed where others have failed, and will they deliver on the frequent requests they make of the competitors?
On tonight’s all-new episode of Chopped After Hours, Amanda proved that she can indeed walk the walk, if you will, in the kitchen, when she decided to bake a cake for her dessert. “I’ve always wanted everyone to bake,” she told Ted, “so I find it only fair for me to bake.” Her dish, like Aarón’s and Marcus’ dishes, had to feature chicken-themed ingredients, including chicken suckers, farm-fresh eggs, fruitcake and chicken feet, but she didn’t let the oddity of these products stop her from the mission. After a quick 30 minutes, she ultimately proved that it’s possible to bake — and bake well — in the Chopped , as her fruitcake with a sweet marshmallow mousse “melts in your mouth, ” according to Aarón. “I want to put my money where my mouth is. I am always begging the chefs to bake … so I baked,” she told her peers when presenting the dessert.