Fresh off of her summer win on Food Network Star, Season 9, Damaris Phillips is already in the kitchen preparing for her first-ever series, Southern at Heart (premiering Sunday, Oct. 27 at 10:30am/9:30c). This Kentucky-born culinary school instructor wooed Star fans with a Southern-inspired pilot focusing on classic and approachable date-night dishes, and on her upcoming show, she’ll deliver a similar concept and more down-home meals — all served alongside her trademark wit and humor.
FN Dish caught up with Damaris this month and chatted with the new star about her plans for her series, her favorite upcoming episodes and how Food Network Star prepared her for this upcoming venture. Read on below to get a sneak peek at Southern at Heart from Damaris, then browse behind-the-scenes photos of Damaris on the town in Louisville. Ky.
What are you especially excited about for your new series? Damaris Phillips: I’m so excited about my guests. So, they’re real guys and they don’t know how to cook, and they have real stories about girls that they love, so that for me is the most exciting.
Guy Fieri has traveled across the country eating the biggest and best burgers for years on Diners, Drive-Ins and Dives. Now fans get to choose their favorite by voting in the poll below. Need a refresher? Browse through the photos in this gallery of the 15 best — your top picks will be featured in an upcoming episode of Triple D.
Although the stipulations of almost every Cutthroat Kitchen sabotage force competitors to reimagine the classic versions of challenge dishes, chefs still should be able to serve plates that are at least reminiscent of the original concept. They may not be able to cook with every seemingly crucial ingredient or prepare plates in the most traditional style, but the final offerings ought to be valid interpretations of assigned dishes; for this week’s competitors, that meant burritos, pie and teriyaki bowls.
“It has to come down to what the challenge is,” judge Jet Tila told Alton Brown on the latest installment of Alton’s After-Show. The competitor ousted in the Round 1 burrito challenge presented a deconstructed Vietnamese-style burrito that was, in fact, hardly a burrito at all, according to Jet. “I’m sorry, but it was a ridiculous play on a burrito,” Jet explained of the summer roll-inspired dish. He added, “If she took a few pieces of lettuce and actually made a tight, concise roll, at least I know you’re thinking burrito,” noting how the contestant could have improved.
In a new series of battles on Iron Chef America, two teams of chefs will face battle with an array of themed ingredients. Tonight’s Battle Oktoberfest featured a compendium of Bavarian foodstuffs that you’d find at the annual festival in Munich, Germany. Items included pork, veal, pretzels, sauerkraut and, of course, beer — which is always at the center of Oktoberfest celebrations. For the battle, the Chairman teamed up Iron Chefs Michael Symon and Geoffrey Zakarian to battle against challenger Chef Bernhard Mairinger, who specializes in Austro-German cuisine, along with his two sous chefs. The battle proved to be extremely close but only one team prevailed.
While the bar and nightclub scene is supposed to conjure images of good drinks and even better times, many of those businesses across the country are just barely managing to pay the bills, hoping for a last-chance opportunity to be rescued from certain closure. That’s where John Green comes in. As a lauded bartender and the owner of a bar consulting company, John knows the ins and outs of the bar business, and on his all-new upcoming series, On the Rocks, he’ll use his extensive experience to give failing bar managements the skills — both in terms of mixology and beyond — they need to pour profits.
When On the Rocks premieres Sunday, Nov. 17 at 10pm/9c, John will assess all aspects of America’s most distraught bars and nightclubs by listening to their owners, scouring their billing statements, sampling their menus and evaluating their employees — all to find out why the businesses have been set up for struggle. It’s then up to John and his team to rethink the bar’s image and give the staff effective tools to turn around their business. The task won’t be an easy one, however, as the group will have to implement substantial changes swiftly, and the owners must come to terms with working in a transformed business.
This weekend, Food Network has a bunch of new shows to set you up for wonderful weekly meals and must-see competitions and battles to celebrate the fall season.
On Saturday morning, tune in to The Pioneer Woman as Ree shows off her favorite make-ahead meals. Then on Heartland Table, Amy is inspired by the outdoors to create a wonderful menu. On Cupcake Wars, bakers create cupcakes for a bridal bash. And on a special Iron Chef America, Iron Chefs Michael Symon and Geoffrey Zakarian team up against Chef Bernhard Mairinger in Battle Oktoberfest.
On Sunday morning, Rachael makes a week’s worth of recipes that put a modern spin on classic dishes. Then at night, tune in for Halloween Wars as the teams eerily reimagine fairytales that will leave you with nightmares. And on a new episode of Cutthroat Kitchen, one chef is forced to make a pie with only a pie server.
On tonight’s Chef Wanted, Second Home Kitchen and Bar, a restaurant in the Cherry Creek neighborhood of Denver, needed a new executive chef. Co-founder Peter Karpinski and culinary vice president Michael Carr-Turnbough had promoted the restaurant’s previous chef and were looking for a talented newcomer to fill the void as soon as possible. Anne Burrell had four candidates for the job opportunity, but only one was offered the position. FN Dish has the exclusive interview with the winning chef.
There’s one in seemingly every family: That guy or gal who’s known unofficially as the “chef” and is constantly called upon to bake relatives’ birthday cakes, cater impromptu gatherings, host holiday suppers and bring the featured recipe to a potluck. They’re passionate about spending time in the kitchen, look forward to experimenting with new recipes, flavors and ingredients, and they’re unapologetic Food Network fanatics. If this sounds like you, then Food Network wants to hear from you.
The network is currently casting for a brand-new upcoming series that will show off the cooking chops of amateur chefs from around the country. But to be successful on the new show, it won’t be enough to simply follow a recipe. Home cooks must work alongside favorite Food Network stars, and together these regional teams will face off against one another in a series of fierce culinary competitions. At the end of the contest, a single amateur chef will ultimately be named America’s best home cook, earning coast-to-coast bragging rights and a generous cash prize.
There’s no doubt that Guy Fieri is a larger-than-life personality who can cook big and bold, flavorful food to match. Since winning Food Network Star, he’s been a fixture on TV, bringing his off-the-hook brand with his shows Guy’s Big Bite, Diners, Drive-Ins and Dives, and now Guy’s Grocery Games, premiering on Sun., Oct. 20 at 8pm/7c. But how well do you know Guy? For one, he didn’t always have blond hair and a goatee. But his passion for food grew with him from an early age. It’s because of it that he ended up a successful restaurateur and cooking show host. Take the quiz below to find out how much you actually know about Guy.
Test Your Knowledge: Guy Fieri
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Guy's favorite food is:
Spaghetti and meatballs
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That's off the hook
On like Donkey Kong
Love, peace and taco grease
Real deal Holyfield
Which car does Guy drive on his show Diners, Drive-Ins and Dives?
When he was a kid, Guy ran a food cart selling:
Which season of Food Network Star did Guy win?
Which one of the following does Guy collect almost always in the color yellow?
What was Guy's first Food Network show?
Diners, Drive-Ins and Dives
Guy Off the Hook
Ultimate Recipe Showdown
Guy's Road Show
Guy's Big Bite
The first restaurant Guy opened is called:
Guy's American Kitchen and Bar
Guy's Trattoria and Pasta Bar
Guy's study abroad experience in ______ inspired him to begin a culinary career.
With which other Food Network personality does Guy host a competition cooking show?
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Some weeks on Alton’s After-Show the focus of Alton’s chat with the judge revolves primarily around the finalists’ abilities — or inabilities — to cook within the confines of Cutthroat Kitchen, particularly the sabotages. But other times it’s the sabotages themselves that dominate the conversation, almost too shocking or simply laughable for the judges to believe. That was the case this week as Alton revealed to returning judge Jet Tila the roster of culinary interferences to befall the chefs.
Perhaps most appalling to Jet was the ingredient swap-out in Round 2, when the competitors were tasked with preparing a dish of sausage and peppers. Instead of being able to cook with everyday salt, pepper, spices and herbs, the contestant to receive this sabotage would be forced to use jelly beans flavored with tastes like habanero, wasabi, buttered popcorn and bacon. “That’s genius,” Jet admitted after a hearty laugh, before wincing at the thought of incorporating such oddball flavors into a dish. “I would have bid the farm and torpedoed somebody.” He soon realized how the unlucky chef to receive this sabotage ultimately offered a too-sweet plate of sausage and peppers. “The sweet … sticky sweet — it worked,” Jet said, reflecting on the contest. “I almost felt bad offering it. Almost,” Alton told him later.