Tag: Anne Burrell

SoFun in SoBe

by in View All Posts, March 3rd, 2010

Burgers, beaches, bubbly, BBQ, Bobby Flay—what more could you want in a weekend? All of the Food Network stars came out for the 2010 South Beach Wine & Food Festival, and we caught some of them on camera during the whirlwind of parties, seminars and grand tastings.  

 

Check out our favorite video highlights from the festivities as recorded by FN ClipChick.

[pickle url=”http://my.foodnetwork.com/flshentrw.flash/cp20/VP/619468/1/16025332/16027858/1/1/1″]

Why We Love: Summer!

by in View All Posts, July 28th, 2009

pasta_2
Food-wise, this is absolutely the best time of year. If a day goes by in July or August, and I realize I haven’t eaten sweet corn and/or tomatoes, I think of it as an opportunity lost. These foods drive me crazy! I love them, I crave them, and they’re only in season for the blink of an eye.

Yes, I know, grocery store magic makes corn and tomatoes available all year, but they only taste like they’re supposed to taste when you eat them straight from the farmers’ market. As a former farm stand worker, here are a few insider market tips:

CONTINUE READING

“Girl’s Night Out” Photo Shoot

by in View All Posts, View Video Only, June 15th, 2009

Noah Starr crashes a photo shoot with Sunny Anderson, Aida Mollenkamp, Alex Guarnaschelli, and Anne Burrell for the August/September issue of Food Network Magazine.

Follow My Fork – On Set

by in View All Posts, View Video Only, May 15th, 2009

Above is my second installment of Follow My Fork. If you did not catch the first vlog, check it out here.

Today, my nose and fork led me to the set of spirited, bright-haired Anne Burrell‘s Secrets of a Restaurant Chef. There, I tracked down intern Ian, resident expert on everything edible – like Kabocha (a Japanese squash). He let me nibble on some Squash Bread Pudding (who knew squash could be so worldly!). Also, I got to try some delicious skate, a fish- a not so nice name but a tasty treat. You’ll be able to see this fare when it airs on Anne’s show this fall.

Until next week. Here’s to Eating Well!

Yours Truly,
Secretary Confidential

Slow and Steady Wins the Taste

by in View All Posts, March 10th, 2009

If you find yourself with a wide stretch of free time on a cold Sunday afternoon, I can recommend no better activity than spending the day playing around in the kitchen. Winter cooking is a breed of its own, and dishes that are braised, slow-cooked, and roasted are just what the doctor ordered on frigid days. So when I found myself in this situation last weekend, I decided that I’d finally test out Anne Burrell’s Pasta Bolognese recipe that was featured in the premiere episode of Secrets of a Restaurant Chef. The recipe has been in my binder ever since I saw that episode, but because it lists its total cooking time at 4 ½ hours, it’s not exactly a weeknight dinner, so I was waiting for the right opportunity to tackle it.

Continue reading “Slow and Steady Wins the Taste”

Secrets in Studio A…

by in View All Posts, February 10th, 2009

Greetings, Food Lovers!

This week we have Chef Anne Burrell in Studio A whipping up some of the most delectable dishes.  I have to mention that last night after shooting the commercial/restaurant kitchen scene (you’ll recognize this from the opening of the show) we were presented with some of her chocolate mousse!  It was out of this world – so rich, not too fluffy, and topped with perfect choco-covered espresso beans.  The perfect treat to the end of a long (but very successful) day.

I followed this up with a cup of tea and conversation, courtesy Ms Wendy Waxman – a delicious orange & apricot herbal tea.  Very relaxing.

And to think that was the end, ha!  I went into our FN kitchen to chat with my friend Ricky (by the way, he makes an incredible Jamaican jerk sauce) and noticed a huge pot of chicken cacciatorre (my fathers favorite Italian meal). I inquired what we were going to do with all of these leftovers – Ricky handed me a plastic container and said “go for it”!!  Needless to say, I called my father bragging – he has the recipe now and is very excited to try it out this weekend.

Today, Chef Anne is putting together some sandwiches and soups.  In my opinion, the most comforting food on a chilly, rainy, New York day. I simply can’t wait to taste!

Cheers,

Kendra, Operation Foodie

What’s Shooting Now? – REVEALED

by in View All Posts, February 6th, 2009

What observant FN Dishers we have out there! Most of you played a brilliant Sherlock Holmes, using my previous clues to conclude that Anne Burrell is taping this week!

Here is Anne’s fully built Secrets of a Restaurant Chef set:

Don’t you want this kitchen? If you haven’t already, check out this FN Dish episode where Anne showed us around her set and disclosed her Skittles obsession!

Rachael Knudsen
Associate Producer, The FN DIsh

Let Them Eat [Red Velvet] Cake!

by in View All Posts, December 26th, 2008

That’s what we should call Sunny‘s episode “First Down, Ten to Feed”; airing on January 24th . Sunny’s baking her beloved Grandma’s red velvet cake. Yummy.

She’s a natural storyteller, and her tales are NOT scripted. As she spoke about her Grammy baking this cake for church or for her high school graduation, I thought she might cry. So sweet! Her approach is fun to contrast with Anne Burrell who talks of her recipes as if she were talking about her best girlfriends.

Sunny also embraces some cake curveballs like white vinegar or whipping up the icing on the stove. I don’t cook, but that seems unusual. Our dear Sunny can be prone to belches in the right conditions. That was kind of comical to watch. She burps between takes and is fine with this. A woman who is comfortable in her skin — I love that.

Happy New Year FN Dishers!
~ Secretary Confidential

SC Previews Anne In Jan.

by in View All Posts, December 19th, 2008


Today, I weaseled my way into one of the edit rooms. “Just pretend I’m not here,” I told editor and producer extraordinaires, Jim and Jenny. They’re working on Anne Burrell’s Secrets of a Restaurant Chef. No spoiler here, but come January 17th , you’re in for a treat. Chef Burrell’s grilled pizza episode is sizzling. No major gaffes, other than the overuse of “lovely,” and a few “ums,” which probably won’t make their way to your screens.

The color coordination—all pastels with pink spoon AND rolling pin — is so sweet; you’ll get a rush before she whips out the pizza dough. However, the girly décor doesn’t keep Anne from doing the tough stuff, like opening a bottle of oil with her teeth — or actually, removing the bottle wrapper (that part might get cut).

I dug for dirt on the snappy blonde from my new peeps. I learned about Anne’s sous chef, who’s on Top Chef now, and heard big praise for the steak recipe. Evidently, Anne’s brown sugar-coated steak is pleasing to carnivores and dessert-ivores alike. So nice — Jim’s made it twice.

Before I go, a shout out for Tyler. Saw you the other day in the elevator, Mr. Florence, bundled and sniffly. You’re a trooper!

Until next time, when I visit my new BFF’s editing Sunny on Cooking for Real.
Yours truly,
Secretary Confidential

Bob’s Back! More Q & A

by in View All Posts, December 3rd, 2008

Which chefs shoot in their real kitchens?

Talk about kitchen envy. Ina now shoots in her elegantly welcoming kitchen on her property in East Hampton, New York. I keep hoping she’ll adopt me. Paula also shoots in her gorgeous and gracious home in Savannah. The Neelys have just begun to shoot in their brand new home in Memphis.

Bobby, Giada, Ingrid, and Aaron shoot in real homes, but not theirs, either because their kitchen wasn’t quite right to shoot in, or they preferred not to. Believe me, I wouldn’t want hundreds of pounds of equipment and dozens of crew members tearing up my kitchen either.

Tyler shoots in a studio kitchen that was designed to resemble the kitchen he had at his NYC apartment, before he moved to California. Giada now shoots in a studio in Los Angeles on a set that is inspired by her airy new home kitchen. Sunny, Sandra, Aida, Anne & Guy shoot either in our studios here in Chelsea Market, or close by.

Sunny Set Picture

Please tell me you don’t throw out extra food on your cooking shows.

Not a chance. We work with a fantastic group called City Harvest to donate some of the food to local shelters. Some prepared food goes to feed our crew and kitchen staff. The only food that is disposed of is that food deemed unsafe to eat because it has sat out too long under hot lights.

Why didn’t you respond to my e-mail?

Rest assured we read every single message. But the sheer number — 20,000 a month — means that unfortunately we can’t answer every single one.

That’s it from where I sit.

Thanks,
Bob