Nikki Beach is a high-profile restaurant and resort concept with 10 international locations that cater to the wealthy. Jack and Lucia Penrod, who opened their first location in Miami Beach in 1998, were looking for an executive chef for their new location in Ibiza, Spain. Anne Burrell and the Chef Wanted team were called in to help with the search. After two grueling tests and dinner services, an offer was extended to Chef Jouvens Jean.
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Chef Wanted comes to a jet-setting finish on tonight’s episode at a special time of 9pm/8c. Watch as Anne Burrell brings in four candidates who are fighting for a chance to get the executive chef position at the new Ibiza location of upscale restaurant Nikki Beach. The chefs will be put through two rigorous cooking tests at the restaurant’s Miami Beach location. The two remaining finalists will each get a chance to prove themselves to the owners in a dinner service, but only one will be offered the new position.
Right afterward at 10pm/9c, watch the premiere of Food Network’s new series Giving You the Business, hosted by NBA star Walter Bond. On this episode, four unsuspecting employees of restaurant franchise Famous Famiglia Pizzeria will be secretly tested in a series of outrageous challenges designed to gauge their skills at running a business. With hidden cameras capturing every move, the strongest candidate will walk away with the keys to the franchise.
Watch a preview of the new show
If sheer determination was the only deciding factor in who became the next Iron Chef, Alex Guarnaschelli would have been taking on all comers in Kitchen Stadium years ago.
Unfortunately for her, in Season 4 of the show, a poorly prepared piece of lobster led to her elimination and possibly the end of her dream to join the Chairman’s elite crew.
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.
During more than 10 seasons of Iron Chef America competition, five new Iron Chefs have been welcomed to the Chairman’s elite team of culinary superstars, an ever-changing judges panel has filled the seats at the table, new rules and altered expectations have changed the way battles are done, and hundreds of Secret Ingredients have been unveiled beneath a single altar. Throughout the years of transformation and growth, have you, Iron Chef fans, kept up with what’s gone down inside Kitchen Stadium?
As you prepare for the upcoming tournament of champions (premiering Sunday, May 5 at 10pm/9c) in which the Chairman’s standing Iron Chefs will compete against one another in an unprecedented series of battles to become the Grand Champion, brush up on the ins and outs of this ultimate culinary contest. Test your memory of past battles and Iron Chefs’ winning records, plus your understanding of judging criteria and the significance of Secret Ingredients to find out if your knowledge of Iron Chef America reigns supreme.
Every Tuesday, 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 third installment of Chopped All-Stars Rebel Remix, where the things I shouted at my TV last Sunday are written for all to see.
Appetizer: harissa, diver scallops, pink grapefruit, speck
When I compose a dish, especially an appetizer, I like to consider the components in their most basic forms and build from there. A great dish has all of our tastes (salt, sweet, sour, bitter, capsaicin, umami) some exciting texture, a great aroma and visual appeal. Harissa is spicy, scallops are sweet, grapefruit is both sour and slightly bitter, and speck is as close to salty and savory as it gets. The only way the dish resulting from this basket could be horrible is via technical difficulties, or from a cook failing to realize that these guys don’t need much coaxing to play nicely. We aren’t dealing with a mound of veggie terrine that looks like it has already been digested. We are dealing with four gems of gastronomy, and all we have to do is make a nice crown to hold the gems in place. Let’s go.
On tonight’s all-new episode of Diners, Drive-Ins and Dives (10pm/9c), Guy sets off to find the best of the best of two classic comfort foods: tacos and tater tots. He rolls into Tacoma, Wash., to taste the over-the-top pork tacos and deep-fried four-cheese tots at Dirty Oscar’s Annex before heading to Denver’s Highland Tavern, set in a century-old building that was once the site of a brewing company. There he digs into the ultimate pastrami sandwich, piled high with melted cheese, an over-medium egg and creamy coleslaw, plus golden-brown tater tots and crispy puffed pigs’ skins.
Before he takes off, catch Guy in a marathon of episodes during which he’ll discover local favorites like both red and green chiles in Santa Fe, N.M., and family-run hot spots from New York City all the way to Vancouver, British Columbia. Don’t miss a minute of the coast-to-coast action as Guy chats with two brothers in Brooklyn who are splitting duties behind the bar and in the kitchen, then meets a father who’s working with his kids at his authentic Chinese restaurant and pulling traditional noodles by hand.
Take the trip with him starting at 6pm/5c — follow along and bookmark the restaurants as he goes, and try your hand at the recipes.
From north and south to east and west, Guy’s been everywhere. Next time you’re traveling, download the On the Road app or check out this map to find all of Guy’s Diners, Drive-Ins and Dives destinations.
“Old, old, old, old” were the first words Robert Irvine said after arriving at the drab, outdated Old World Italian Restaurant in Murrells Inlet, S.C., a 16-year-old eatery owned by George Hayek Sr. and Teresa Hayek. This husband-and-wife duo started the business with their son, George Hayek Jr., after the latter had graduated from culinary school. In the last five years, they’ve noticed a steep decline in customers, which ultimately has resulted in losses of nearly $1,000 per day and the complete elimination of their retirement savings. With just two days to work and a budget of only $10,000, Robert and his Restaurant: Impossible team tackled fresh, modern updates to Old World Italian’s old-fashioned decor, its bland menu and unstructured management in an effort to give the Hayek family a second chance at success. FN Dish checked in with George Sr. a few months after the transformation to find out how his business is doing today.
“I am happy to report that the makeover has been a smashing success,” he tells FN Dish. “Our sales are up 35 percent since the show has left.”
The tables have been turned. Tonight four judges-turned-competitors, Alex Guarnaschelli, Amanda Freitag, Marc Murphy and Scott Conant, tried their hands at cracking the code on the mystery ingredients in the infamous Chopped baskets. Only one advanced to compete in the third spot in the finale, one step closer to winning $50,000 for his or her charity.
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.