by Maria Russo in Shows, September 19th, 2012
by Sarah De Heer in Community, Food Network Chef, September 19th, 2012
In Corry, Pa., Michele Sventek needed Robert Irvine’s help to give her restaurant, Michele’s, a new look and better food. Perhaps more importantly, she needed Robert to teach her the basics of running a restaurant since she had no experience in the culinary industry. In just two days, Robert gave Michele’s a much-needed overhaul and taught Michele how to best manage her staff and maintain food quality. We checked in with Michele to see how her restaurant is doing a few months after its Restaurant: Impossible renovation.
Michele says that compared to last year, sales have increased “about 40 percent.” Robert wanted Michele’s to achieve $12,500 per month in sales, and Michele is happy to report that she “can see it happening as we progress.”
The new decor at Michele’s has been well received by customers. “Everyone likes the brightness of it, especially the wall between the dining area and the bar, the fireplace (people are excited for winter to see it working) and the mirrors,” Michele explains.
by Food Network Magazine, September 19th, 2012
Recently, Alton’s been taking to his Twitter account to answer fan questions via yellow sticky notes. His answers are full of wit, humor and culinary lessons and sometimes include drawings. But it was an answer to a question last Friday that caught our eyes.
@CraftingGeek asked: “What would be your dream secret ingredient on Iron Chef?” The answer was in pure Alton fashion, unique and typically captivating: “Frozen broccoli with the judges being kids.” I bet fans of the show wouldn’t mind seeing that, as well.
What would your dream challenge be? Tell us in the comments below.
[Photo credit: Alton’s Twitter account]
by Allison Milam in In Season, September 19th, 2012
Food Network Magazine staged a breakfast face-off and asked a registered dietitian to name the better choices. The results might surprise you.
Cow’s Milk vs. Soy Milk
WINNER: Cow’s milk. To make soy milk taste better, many manufacturers ...
by FN Dish Editor in Food Network Chef, September 19th, 2012
We’re teaming up with food and garden bloggers and our friends at HGTV Gardens to host Summer Fest 2012, a season-long garden party. In the past weeks, we’ve feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. For the last installment of Summer Fest, we’re exploring potatoes.
Taken straight from the sack, potatoes are pretty bland. But with just a little love — and butter — they become a force to be reckoned with. And let’s face it: They’re as versatile as they are comforting. Yukon gold or russet? Baked or smashed? Now that the most satisfying crop of all is in season, there’s no telling what could end up on your dinner table tonight.
If you grow your own potatoes, did you know they can keep for upwards of six months or more? Fresh potatoes can be eaten immediately and are prized for their tender, new skins. But potatoes can also be cured in a dry, room temperature space to allow skins to slightly desiccate. Keep them in the dark and they can store for upwards of six months. For more great tips like this one, be sure to check out HGTV Gardens.
Before we get ahead of ourselves, there’s something to be said for a quality baked potato. You know, the kind that’s sliced down the middle, perfectly moist on the inside and inundated with toppings. Food Network Magazine’s Twice Baked Potatoes pack in leeks and chive-and-onion cream cheese, while the Neelys’ Twice Smashed Baked Potatoes recipe goes the broccoli and double-cheese route.
Get more potato recipes from family and friends
by Victoria Phillips, September 19th, 2012
Fans of the popular social game ChefVille and Robert Irvine fanatics can rejoice — the two are coming together on a culinary adventure as they tackle a series of tasty to-dos.
Beginning today, Robert will face his biggest challenge yet as he helps ChefVille players enhance the in-game establishments they have designed by mastering dishes from around the world, while improving their restaurants.
Throughout the next two weeks, ChefVille players can go on a series of quests cooked up by Robert — everything from ingredient cultivation and specialization, dish mastery and customer service — without the actual growing pains of owning a real restaurant. Similar to his role on Restaurant: Impossible, Robert will guide ChefVille players along the way, providing tips and tricks — and a little tough love when necessary.
by Maria Russo in Events, September 18th, 2012
Fall in to apple season with Crunch Pak‘s sliced apples. Whether you’re on-the-go or packing lunch for your kids, apples are an easy, healthy snack for young and old alike. Crunch Pak’s various Dipperz and Snackers have a little so...
by Catherine LeFebvre in Shows, September 18th, 2012
If you’ve ever been to New York City, then you know that there is no shortage of places to eat here. Michelin-starred, James Beard-awarded, see-and-be-seen hot spots? We have plenty. Hole-in-the-wall joints with just 20 chairs and one server? Yes, they’re here, too. One of New York City’s most-beloved eating traditions, however, takes place not inside a room or at a table, but rather behind the windows of the street carts and food trucks that line the streets of almost every neighborhood in the city.
Every summer New York comes together to celebrate the city’s best sidewalk vendors and street food of all kinds at the Vendy Awards, an afternoon food festival that brings together big-time vendors and newcomers alike to support The Street Vendor Project, “a membership-based non-profit organization that stands up for vendors’ rights.” Vendors set up shop then dish out signature plates to lines of hungry locals while entering their food in one category to win the Vendy Cup, People’s Taste Award or the title of Best Dessert, Rookie Vendor of the Year or Best Market Vendor. This year’s awards took place last weekend on Governors Island, and we were there to taste the very best bites.
Savory plates of deliciously salty and spicy Mexican tortas, all-American cheesesteaks, Asian-style noodles, meaty kebabs and more filled the outdoor space, but it was the sweeter treats, the sugary, creamy and chilled desserts that wowed us the most.
by Maria Russo, September 18th, 2012
This week the final four trucks of The Great Food Truck Race took a small detour to Pottsville, Tenn., before cruising into Nashville. There they met on a farm owned by country musicians Joey and Rory Feek. Instead of sending the teams to sell, host Tyler Florence immediately introduced the week’s Truck Stop cooking challenge.
Once the teams pulled up to the curbs of Nashville, they then had to deal with an unprecedented Speed Bump: The lead cooks on each truck had to sell with two students from the International Culinary School at The Art Institutes, not their teammates, who were forced to watch the action from afar.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Nashville has to offer. Come back next week for our picks in Cleveland.
Start your day at Bongo Java, Nashville’s oldest coffee company. It gained notoriety in 1996 when an employee discovered a “nun bun,” a cinnamon bun that looked remarkably like Mother Teresa. You can order a breakfast of bagels, burritos or baked goods, plus a hot cup of their fair-trade coffee.
Get more picks in Nashville
by Sarah De Heer in Polls, September 18th, 2012
As a dad to two young children, Jose Garces is no stranger to the challenges that come with cooking for little eaters, but that doesn’t stop him from serving healthful fruits and veggies at home. This Iron Chef knows how to transform everyday ingr...