Restaurant Revisited: Good Food, Bad Vices at Benner Street

by in Shows, July 28th, 2013

Benner StreetFaced with a mountain of debt, Dorothy and Thom Williams, husband-and-wife owners of Benner Street restaurant in Bethlehem, Pa., were unsure if they would see their retirement if the dire situation at their business didn’t improve. They looked to Robert Irvine and his Restaurant: Impossible team to give their eatery the second chance it deserves, and when Robert arrived, he soon realized the root of Benner Street’s problems: its bickering owners, to start, plus its drab interior and poorly stocked bar. With just two days to work and a budget of $10,000, Robert helped Dorothy and Thom learn how to effectively manage a staff while he overhauled the restaurant’s design and revamped its menu. FN Dish checked in with Dorothy a few months after Benner Street’s reopening to find out how her business is doing today.

“Business is up 40 percent,” Dorothy says. “All the employees and family are excited about our new beginning and all are working toward our success.”

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Food Court Wars: Middle Eastern Flavors vs. Chip-Stuffed Sandwiches

by in Shows, July 28th, 2013

Chip-n-Wich and Oasis
Food Court WarsOn Food Court Wars, two teams of aspiring restaurant owners battle it out to win their very own food court restaurant worth $100,000. Through a set of challenges that test their menu offerings and marketability, the team that makes the most sales on grand-opening day wins.

On tonight’s episode in the Midland Mall in Michigan, two teams waged a battle of Lebanese foods vs. sandwiches. Diana, the owner of Mediterranean restaurant World Cafe, and her chef and general manager, Melania, wanted to open up a Lebanese food court eatery to expand their business. Jonathan and his friend Craig — both restaurant employees — want to be their own bosses and open up Chip-n-Wich, selling sandwiches that feature potato chips stuffed inside. Both teams had great concepts, but would their offerings live up to the expectations of discerning mall shoppers?

Spoiler Alert: A Life-Changing Win

VOTE: Star vs. Chopped Hot Dog Showdown

by in Recipes, Shows, July 28th, 2013

Star vs. Chopped Hot Dog ShowdownWe challenged two prestigious groups — Chopped judges and Food Network Star winners — to a summer recipe showdown. All season long, we’ll present head-to-head matchups of mouthwatering summer recipes from each team — from refreshing cocktails to fresh farmers’-market salads to the juiciest backyard burgers. By voting each week here on FN Dish or on our Fan Feed, you’ll determine the winning recipes.

At the end of the summer, the team that tallies up the most wins will celebrate with an all-star Labor Day party menu. Who will prevail as Summer Showdown champion — Star or Chopped?

This week, Star Season 7 winner Jeff Mauro and Chopped judge Scott Conant are cooking up their best hot dogs. Both chefs beef up their grilled dogs with over-the-top toppings – so whose will you serve up? Cast your votes below!

Vote now

Step-by-Step Pulled Pork — Weekend Cookout

by in Recipes, July 27th, 2013

Pulled Pork SandwichesThis summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each weekend, FN Dish is giving you a complete menu that is stress-free, and the star of this weekend’s spread is tender, juicy pulled pork sandwiches.

The sweet, smoky flavor, the fall-apart-tender meat and the tangy, sticky sauce — you’ve surely enjoyed traditional barbecued pulled pork sandwiches at restaurants, but thanks to the Neelys’ recipe and step-by-step photos from Food Network Magazine, you can now re-create that tried-and-true taste at home. One 10- to 12-pound pork shoulder will make up to 12 sandwiches, so this top-rated recipe is perhaps the ultimate big-batch dish to feed a crowd; plus, the Neelys’ signature barbecue sauce is more smoky than it is spicy, so it’s a sandwich fit for kids and grownups alike.

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