At Paliani’s Restaurant in Burton, Mich., Robert Irvine found a decades-old Italian eatery in desperate need of a Restaurant: Impossible overhaul. He had only two days to tackle the filthy interior and disorganized kitchen at Paliani’s, and help give owner Marina Bufalini the tools to improve her management. We checked in with Marina to see how Paliani’s is doing a few months after its Restaurant: Impossible renovation.
Marina is happy to report that since the transformation, sales at Paliani’s have increased. In June and July, the restaurant saw year-over-year growth of 46 percent and 32 percent, respectively.
Paliani’s has seen a mix of returning and first-time customers coming to see the makeover and taste the new food. While some longtime diners have struggled to adapt to the updated decor and menu, many new customers are pleased, as is Marina. Of the restaurant’s fresh look, she says, “I love the decor and how the light panels on the wall brighten everything and give the room more dimension.”
Just four short weeks ago, Tyler Florence met eight eager teams of first-time food truckers, each with big dreams of running their own mobile business. But now, after a month of racing halfway across the country, only four of those hopeful teams remain after Under the Crust, Barbie Babes, Pizza Mike’s and Coast of Atlanta were eliminated in Los Angeles, Flagstaff, Amarillo and Fayetteville, respectively.
Though this competition is designed to separate the contenders from the pretenders, all eight teams were made up of food truck rookies with a similar lack of experience, so the race could have been anyone’s game. Do you think that the eliminated teams simply suffered a case of beginners’ bad luck, or did their tactics alone lead to their early exits? If you were to give just one team another chance at food truck royalty, which would it be?
Tell us: Which eliminated food truck team would you bring back if you had the chance?
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 coming weeks, we’ll 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. Today we’re exploring apples.
If you live in the Northeast, the introduction of apple season means more than a wide-eyed experience in the produce section. Instead, it means a trip to the farm for some apple picking. Donning your favorite comfy outfit and making your way into the country, this trip should be one of the first things you do when the air becomes crisp and the leaves turn golden. Don’t be afraid to pick apples by the crateful this year — Food Network has plenty of ideas to keep you busy.
Hot Tips From Food Network Kitchens’ Katherine Alford:
Next time you’re battering food for frying, make sure the flour or cornstarch thoroughly coats your ingredients before you dip them in batter or egg because batter tends to slide off bare spots. Dip food in the flour a second time, then tap or shake off any excess before battering so it doesn’t clump in the fryer.
Go big or go home. This week, contestants of The Great Food Truck Race took on the college town of Fayetteville and the students from the University of Arkansas. The challenge: Adjust their menus, prices and strategy to attract their demographic. The Food Truck teams learned a very important lesson this weekend: Good food doesn’t have to be pricey.
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 Arkansas has to offer. Come back next week for our picks in Nashville.
Whole Hog Café
Whole Hog Café founders Ron, Mike and Steve have long devoted themselves to the pursuit of barbecue perfection. Their devotion is reflected in the wildly popular dishes Rachael checked out when hunting for the best barbecue: pulled pork, beef brisket, smoked chicken and award-winning ribs.
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Pancakes are a great way to personalize breakfast. From bacon and corn to triple chocolate, these tasty flapjacks will definitely spice up the most important meal of the day. Here are five of our new favorite pancake recipes.
Nowadays, making classrooms or school lunch tables “nut free” is necessary to keep kiddies with allergies safe. Whether you have a little one with an allergy or kiddos that attend an allergy-sensitive school, here are some delicious replacements...
When I heard the results of this recent study, I wasn’t too surprised. For years, I’ve been privately counseling folks who fall both above and below the poverty line. I’ve seen the patterns and am glad there is now statistical data to prove it...
Each month, thousands of Food Network Magazine readers submit clever names for the back page’s Name This Dish contest. Previous dishes include bite-sized cakes (winning name: “Swirly Temples”), a hot dog sandwich (“Triple Dog Dare”) and even an egg tart (“Breakfast in Bread”). In the July/August 2012 issue, we asked you to dream up names for this hot dog sandwich (pictured above). Some of our favorites were: