by Maria Russo in Shows, November 5th, 2014
by Maria Russo in Food Network Chef, Shows, November 5th, 2014
Not just a competition, Cutthroat Kitchen is a game, and to win, chefs must be able to not only outcook their contestants but also outthink them, both during auction and in the midst of their food prep. During tonight’s finale heat of Superstar Sabotage, Chef Marcel Vigneron proved just how useful it is to be a savvy contestant — one that can anticipate the judging process and use it to his advantage.
In Round 1’s meatball challenge, Marcel was forced to make the star of his dish with either canned soup or canned ham, and he opted for the ham, a seemingly doozy of an ingredient but perhaps ultimately his saving grace. “It freaking tastes good,” host Alton Brown revealed on his After-Show. “It’s salty, so it’s got those spices.” Judge Simon Majumdar agreed, explaining that while the salt of such a canned product has the potential to be overwhelming, Marcel used the “competition smarts” to use that flavor to his benefit. “He knew that I was only going to take a taste, mix it with the other things on the plate and then make my decision based on that,” Simon said. “It’s not like I was going to chow down on the whole big meatball.”
by Maria Russo in Food Network Chef, Shows, November 4th, 2014
You likely saw him compete on Iron Chef America, perhaps made his recipe for his best-ever breakfast dish and surely watched him judge the finale battle on Rachael vs. Guy: Kids Cook-Off. And now, beginning tonight, you can catch Curtis Stone on the all-new series Kitchen Inferno (airing tonight at 10|9c) as he oversees fiery battles between chefs in the ultimate game of risk and reward. Just in time for Kitchen Inferno’s series premiere, Curtis stopped by Food Network’s Facebook page to chat with his fans, answer their questions about the show and reveal little-know tidbits about himself. Read on below to see highlights from the chat and learn 10 facts about the Kitchen Inferno host, including his least-favorite food, his most-craved holiday treat and the go-to ingredients he keeps in the refrigerator.
1. Curtis’ top pick for supper? “It would be something that reminds me of my childhood, like roast pork with cracklings,” he says. “I still make it a lot at home.”
2. His least-favorite food is licorice.
3. Curtis owns a tasting-menu-based restaurant in California. “My favorite food trend is the trend of tasting menus because I think it’s a beautiful way to eat. You put yourself in the hands of the chefs and their ability to cook for you,” he explains.
by Maria Russo in Shows, November 3rd, 2014
It was barely one year ago that fans welcomed Damaris Phillips — the winner of Food Network Star, Season 9 — into the Food Network family when she premiered her brand-new series, Southern at Heart (airing Sundays at 12|11c). Now this Kentucky-born chef is back with a third helping of her show, and this time it’s going to be focused more on what she calls “cooking from the heart.” FN Dish recently caught up with Damaris to find out more about the culinary passions she’s bringing to Southern at Heart and learn what kinds of recipes she’s excited to show off. Read on below for an exclusive interview with Damaris as she talks Season 3 of her series and reveals the must-haves of a classic Southern feast.
Congratulations on a third season! What are you most looking forward to as the episodes roll out?
Damaris Phillips: So this season at the end of all the recipes, where I talk about having a dinner party or I talk about having Christmas with my family, or I talk about going on a date with my gentleman, instead of just talking about those, we’ve invited people to see those at the end of each of the shows. So I’m really excited because every person that I love is on the show. So when I talk about cooking from the heart, these are the people that I cook for, and it is magical to see them on television and see from the outside so you can appreciate those people that you love so much.
by Maria Russo in Shows, November 2nd, 2014
When Robert Irvine arrived at Papa C’s Eastside Cafe, the family drama he discovered was unlike that at any other restaurant he’s visited in nine seasons of Restaurant: Impossible. Owner Sal Cimino and his three sons, Sal Jr., Justin and Rick, work at the business together, though much of what they do involves yelling and arguing. It was up to Robert and his team to mend the frayed family dynamic at Papa C’s and overhaul the menu and interior there to reflect a contemporary eatery. Read on below to hear from Sal and find out how his restaurant is doing today.
“The restaurant is doing much better,” Sal reveals of Papa C’s Eastside Cafe. “Revenue is up about 20 percent, and we are now closed on Mondays.”
by Maria Russo in Shows, November 2nd, 2014
Since Cutthroat Kitchen judges are secluded from all aspects of competition, they’re not privy to the diabolical sabotages that befall contestants, which means that when they receive a plate before them, they don’t know what inferior ingredients went into the dish or under what conditions it was made. On tonight’s all-new episode, host Alton Brown saw the power of that unawareness when judge Simon Majumdar enthusiastically tasted one chef’s ice cream sandwich offering.
A Round 3 sabotage forced Chef Krystal to try her hands — literally — at homemade ice cream, and unbeknownst to Simon, he tasted her version of a chilled treat that she made using the salt-and-ice shake method. “Her ice cream actually was pretty good,” Simon conceded to Alton on the host’s After-Show after reflecting on Chef Krystal’s dish. “It was just very sweet.” Alton told him simply that when it comes to Simon’s willingness to taste the mystery dishes in front of him, “I learned that you’ll eat anything with sprinkles on it,” to which the judge did not contest.
by Maria Russo in Shows, October 31st, 2014
If you’ve ever wondered what Thanksgiving looks like when an Iron Chef is in charge, you’re in luck because for the first time, fans will be able to watch Bobby Flay as he hosts his Food Network friends for a celebratory feast. On the all-new upcoming special Thanksgiving at Bobby’s, airing Saturday, Nov. 22 at 12|11c, Bobby will be joined by some of your other favorite chefs, Alex Guarnaschelli, Katie Lee, Sunny Anderson and Michael Symon, and together they will cook up a turkey day spread complete with all of the trimmings. They’ll even break down each course with chef-tested tips so you can tackle the holiday with ease.
In true Iron Chef style, Bobby’s menu will feature traditional picks like a simply roasted turkey and a hearty cornbread stuffing, but his recipes and those from the group will include new ways to dress up old-fashioned classics, like a maple glaze for his bird and a boldly spiced cauliflower side dish from Alex. Perhaps best of all, with five cooks in the kitchen, you can guarantee that the cast will offer strategies for stress-free hosting at home and share quick tricks for turning out next-level flavor at your house.
by Maria Russo in Shows, October 29th, 2014
Chefs know that when they compete on Cutthroat Kitchen, they’re subjecting themselves to all manners of ruthless sabotages, but now it seems that even host Alton Brown will come face-to-face with eviliciousness. Check out the GIF above to see him try to outrun a rolling boulder, and tune in Sunday at 10|9c to see what challenges are in store on an all-new episode of Cutthroat Kitchen.
by Maria Russo in Shows, October 27th, 2014
Ingredients, utensils and heat — that’s all that is needed to create most of the dishes on Cutthroat Kitchen, but as fans know, those three elements aren’t always available to the contestants, at least not in their expected and desired forms. On tonight’s all-new episode of Superstar Sabotage, host Alton Brown doled out a dooming challenge that seemed nearly insurmountable: a mandate forcing Chef Elizabeth Falkner, a famed pastry chef, to prepare and bake her banana bread in banana leaves. While most classic recipes would recommend that she mix the dry and wet ingredients in several sturdy bowls, then cook the batter in traditional loaf pans, she had to do all of that with and in the leaves.
Before Alton could auction off that sabotage, however, the Cutthroat Kitchen culinary crew first had to attempt the challenge. After all, would such a sabotage be feasible, and would it be fair to ask a contestant to attempt it given the time constraints? The team testing the sabotage approached the banana bread in two ways before ultimately finding the challenge possible for future contestants.
by Maria Russo in Shows, October 26th, 2014
From filthy kitchens and grimy furniture to mismanaged staff members and owners who’ve lost their passion for the restaurant business, Robert Irvine has seen nearly everything in his nine seasons on Restaurant: Impossible. But while all of Robert’s missions require his and his team’s full $10,000 budget and 48 hours of work, some projects are loftier than others, with the shell of the businesses all but crumbling under their failures when Robert arrives.
On tonight’s episode of Restaurant: Impossible, fans looked back at these seemingly hopeless missions and relived the daunting challenges Robert and his team endured in order to complete their tasks on time. Such restaurants, including Dinner Bell Restaurant, which was just days away from closing before Robert’s mission began, and Frankie’s, which was headed by a pair of sparring owners, have proved to be simply unforgettable and now are among the worst of the worst.
While it’s true that no Cutthroat Kitchen sabotage is simple, many are surely less daunting than others, while some seem so insurmountable that chefs are willing to bid nearly their entire sums in order to avoid them. That’s just what happened on tonight’s all-new episode, when Alton auctioned off a “north-south border thing” that would force two chefs to split the prep work and cooking, one contestant doing either for both of them. Once all of the bidding was done, Alton Brown sold this doozy of a sabotage for a whopping $18,100, the largest amount to date on Cutthroat Kitchen.
Such a challenge is a way of “forcing them to communicate and get along,” according to Alton, who detailed the sabotage to judge Antonia Lofaso during the latest After-Show. Ultimately, however, the sabotage means that rivals are responsible for executing key steps in each other’s dishes, and once again the opportunity for sabotage exists. “Chef Michael definitely set him up by leaving it in,” Alton explained of how a too-fibrous stem found its way onto Chef Luca’s eventually doomed plate.