In just 90 seconds, FN Dish uncovered the best bites of 2012 (so far) from Food Network stars and Cooking Channel champs at the recent New York City Wine & Food Festival. Get a taste of their dining and at-home experiences: Click play on the video above for exclusive interviews with Bobby Flay, Jeff Mauro, Alex Guarnaschelli, Michael Symon, Robert Irvine, Alton Brown, Bobby and Jamie Deen, Marc Forgione, Marcel Vigneron, Ted Allen and the Neelys.
What’s the best bite you’ve had in 2012, whether it’s something you’ve made or had out? Tell us in the comments below.
In honor of the newest season of The Great Food Truck Race, we asked Food Network stars, as well as some familiar faces from Cooking Channel and Travel Channel to share with us their vision for the ultimate food truck while FN Dish was at the South Beach Wine and Food Festival.
Click the play button on the video below to hear what Marc Forgione, Guy Fieri, Bobby Flay, Michael Symon and Aarón Sanchez had to say.
Talk to us: What kind of food truck would you open?
In suburban Chicago, Brendan O’Connor and three of his best friends desperately needed Bobby Flay’s help to make their restaurant dreams come true at Big Guys Sausage Stand. With just three days until the grand opening, Bobby tackled clashing personalities, unimaginative toppings and a depressing interior to help the guys create a sausage spot that impressed even the toughest of critics: Chicago’s Sandwich King, Jeff Mauro.
But what happened when Bobby headed home, leaving the guys to fend for themselves? We checked in with Brendan to see how Big Guys is doing a few months after Bobby’s intervention.
Brendan is happy to report that Big Guys is off to a great start: They are averaging $1,500 per day in sales and their numbers are growing daily thanks to neighborhood buzz, good local press and many repeat customers.
Bobby Flay brought in the big guns not once but twice this episode as he took on his next project: Cove Lounge in Harlem, New York. With just three days to open, Alyah and Gloria found themselves knee-deep in bills, as well as dealing with a series of staffing and kitchen issues in their quest to open an upscale lounge. Bobby relied on the legends of Harlem’s food industry and Nina and Tim Zagat to help guide Alyah with constructive criticism. The ladies picked the perfect neighborhood for their venture, but that was only a small part of it.
Before Bobby could consider the task complete, he needed to help the Cove team fix these four crucial issues: staffing, menu, food quality and cocktails.
The signature cocktail, “The Cove,” has been created, and the French fries seem to be perfect. Alyah waited three years for this dream to come true, but did it all work out? One lesson we’re sure she learned was to proofread everything. We checked in with her and Gloria to see how things are going after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
When Bobby Flay arrived at Gionni’s dream restaurant, Licari’s in Grand Rapids, Mich., just three days before the opening, he was almost positive they weren’t going to make it. Along with his wife, Lisa, co-owner of the restaurant, they invested everything — their house, sanity and marriage — but they were in the red, owing money to contractors and vendors, all while emptying their retirement fund and borrowing money from their parents.
Before Bobby could consider the task complete, he needed to help the husband and wife team fix these four crucial issues: Lisa’s unestablished role, poor food quality, a disorganized kitchen and unleashing the secret recipes from Gionni’s mom.
On opening day, Gionni said “he closed a chapter, but opened a new one.” Are things still running smoothly? How are Gionni and Lisa handling their new venture together as a couple? We checked in with Licari’s six weeks later to see how things are going after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
When Bobby Flay arrived at Diana and Darlene’s Melt Mobile food truck in Stamford, Conn., he wasn’t sure if this venture would ever take to the road — especially since the team had just three days until the opening. These two best friends quit their jobs to pursue this dream, but after mortgaging their homes, they were left with almost no money to open their business with. Before Bobby could consider the task complete, he needed to help the team fix these six crucial issues: organization, food knowledge, wait time, expediting, food quality and packaging.
Bobby left his mission saying that he felt Melt Mobile was “a well-oiled machine.” Is it still running that way? Has Darlene and Diana’s friendship withstood all the stress of opening a business? We checked in with Melt Mobile to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
Bobby Flay is no stranger to opening restaurants. He knows the trials, tribulations and stresses that go into a start-up. He also knows the equation for success and now he wants to pay it forward on his new show, 3 Days to Open. When he arrived at Sticky’s Finger Joint in New York City — just days before it was set to open — it seemed like he was going to be their only chance for survival. With no recipes, decor, knowledge of food or leadership, Bobby set out to help Paul, Jonathan, Tommy and Stephanie open their clever chicken finger restaurant.
Paul, the visionary behind this concept, was undoubtedly all over the place, and his team needed him to organize his thoughts and delegate responsibilities. Nothing is ever that easy, though. With the help of Bobby Flay and some much-needed equipment, the team pulled off an opening better than anyone could have imagined.
But was opening night their closing night? We checked in with Paul at Sticky’s to see how things are going a few months after their visit from Bobby. Click play on the video below for a 3 Days to Open update.
This Saturday marks France’s answer to the Fourth of July, Bastille Day. If you can’t make it to Paris to catch the fireworks over the Seine, unleash your inner Francophile at home with a French-inspired feast. Some of our favorite classics — like cheesy onion soup and rich beef bourguignon — don’t exactly lend themselves to balmy July temperatures, but our Food Network stars have plenty of summer-appropriate recipes with French flair.
Ina Garten, who has an apartment in Paris, loves to put her own spin on the dishes she enjoys there, like this Zucchini Gratin from her Barefoot in Paris cookbook. Melissa d’Arabian, whose husband is French, creates lots of recipes inspired by France that always have her no-fuss, affordable touch. Bobby Flay trained at the French Culinary Institute in New York, so even though he’s the king of all-American burgers and anything grilled, many of his recipes are rooted in France.
In May, FN Dish announced that Food Network had been nominated for 12 different Emmy Awards. This past Saturday, two of our very own stars took home these coveted honors at the 39th Annual Daytime Entertainment Emmy Awards held in Beverly Hills, Calif.
Food Network Star kicks off its eighth season this Sunday night, but this year’s competition will be like nothing you’ve seen before. Three of Food Network’s finest chefs and superstars – Alton Brown, Bobby Flay and Giada De Laurentiis – are joining the contest, not as judges, but as guiding mentors to groups of five hand-picked Star hopefuls. With the advice and support of their coaches, finalists on Team Alton, Team Bobby and Team Giada will battle it out week after week in the ultimate job interview to prove they have what it takes to host their own Food Network show.
Get to know each of the contestants before Sunday night’s episode by watching a never-before-seen casting special on Saturday, May 12 at 9pm/8c. Alton, Bobby and Giada reveal why they chose each finalist for their respective teams and offer a behind-the-scenes look into this season’s competitive casting process.
Then tune in to the season eight premiere of Food Network Star on Sunday, May 13 at 9pm/8c to see which finalists are early favorites and who gets sent home first.