The Los Angeles Times and Food & Wine Magazine will join forces as they host The Taste, a culinary event that will take place Labor Day weekend. Nine signature events will be held throughout Beverly Hills, Hollywood and Downtown Los Angeles featuring Duff Goldman, Giada De Laurentiis, Scott Conant and Claire Robinson. Tickets are on sale now.
Tag: Claire Robinson
Giada De Laurentiis, Paula Deen and The Neelys are scheduled to appear at the 2011 Metropolitan Cooking and Entertaining Show in Atlanta, taking place April 30-May 1. In addition to presentations, there will be book signings featuring all 3 headliners. Plenty of other offerings will be available throughout the 2-day event with over 200 exhibitors, cooking classes, cooking demonstrations and food samples. Visit Metrocooking.com for calendar and ticket information.
Alton Brown will give the 2011 commencement address for the New England Culinary Institute in Vermont. Alton, the host of Good Eats, is a 1997 Graduate of NECI. The Burlington Free Press reports the graduation ceremony is planned for June 4th in Montpelier.
Our Food Network fans are full of great ideas. In a comment on our blog after an episode of Chopped All-Stars, fan Eric Londergan suggested that we post a list of all of the contestants’ charities. We took him up on it and pulled together this rundown of the organizations that each All-Star chef played for — plus, we asked host Ted Allen to weigh in with his own charity pick. Thanks, Eric!
Of course, there are only four left standing to compete in the All-Stars finale this Sunday night: Aaron Sanchez, playing for the Greater New Orleans Foundation; Anne Burrell, supporting the Juvenile Diabetes Research Foundation; Michael Proietti, competing for the Jed Foundation; and Nate Appleman, representing the Kawasaki Disease Foundation. All are beyond worthy causes, to be sure, and all four chefs are hungry to win for their causes.
Which charity will get a hefty $50,000 donation, and who will walk away with bragging rights? You’ll have to watch and see! Don’t miss the super-charged Chopped All-Stars finale this Sunday at 9pm/8c.
Now that’s competitive cooking! There’s a reason Anne Burrell, Robert Irvine, Claire Robinson and Duff Goldman are long-standing Food Network stars— these chefs accomplished more in 20 minutes than most people could do with an entire day.
The competition between Worst Cooks in America co-hosts Anne Burrell and Robert Irvine was neck-and-neck throughout the three rounds, and Anne just barely nosed out ahead of Robert in a photo finish to win a spot in the April 3 finale, where she’ll continue her fight for $50,000 for the charity of her choice, the Juvenile Diabetes Foundation.
There’s no time for a warm-up on Chopped All-Stars, and right out of the gate, the contestants were presented with a basket that judge Alex Guarnaschelli aptly labeled “a total act of cruelty.” Notable culprit, of course: that canned haggis (collective shudder), which chefs and judges agreed had an aroma vaguely reminiscent of dog food. But somehow, all four All-Stars managed to use the stuff to create something that, judging from the empty plates on the judges’ table, was actually tasty. Unfortunately for all of us, who naturally wanted to see what pyrotechnics Duff might come up with in the dessert round, his flavors and technique weren’t enough to get him past round one.
The premiere of Chopped All-Stars scorched TV screens Sunday night, posting the highest-rated, most-watched episode in series history and the highest-rated March night in network history. Keep watching, because it only gets better…
As the host of Food Network Challenge and 5 Ingredient Fix, Claire Robinson knows a thing or two about intense competition shows and is used to cooking on camera. But Chopped All-Stars is Claire’s first foray into cooking as a competitor. Before she goes up against fellow FN rockstars Anne Burrell, Duff Goldman and Robert Irvine this Sunday night at 9pm/8c, Claire gave us an insider’s look at the Chopped experience. In short: It’s no joke, even for these All-Stars.
What motivated you to sign on for Chopped All-Stars?
I’m a competitive person. I did competitive slalom water skiing and am an athlete at heart, so that comes with a competitive spirit. I live for that stuff — win or lose, I love every second. It’s the adrenaline that I love. I chose St. Jude’s Children’s Research Hospital as my charity. I’m from Memphis, so I’ve seen what amazing things that hospital does for so many.
Did you prepare at all for Chopped?
Ha, actually when we filmed Chopped I was kind of in a crazy shooting period. I was in Denver shooting FN Challenge, so I flew in the night before and I landed at almost 2 am the morning of the show. Of course, my flight was delayed. So I slept for a few hours, got up and went straight to the Chopped set for 5:30 am. We had no idea what to expect, we didn’t know anything in advance about the baskets, but I watch and love the show so I knew it could be anything. I told everyone on the Challenge set that I was going to be doing Chopped and their suggestion was a really smart one. I went to eat at this one place in Denver that’s known for avant-garde pairings. They put pop rocks on sashimi, things like that. It opens your mind to think about the possibilities of how delicious some unusual ingredients can be. If you think really out of the box, it’s not that it’s really weird for weird’s sake, it’s actually really delicious, pop rocks on sashimi! It got me thinking about how can I actually play with an ingredient rather than just sneak it in. So I didn’t do much to prepare, but that one dinner I had, I was glad I did that because it really helped.
It’s time for 12 Days of Cookies, FoodNetwork.com’s annual cookie swap. Each day visit us here on the Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give – or keep – from favorite Food Network chefs. Then visit Cooking Channel’s blog for great takes on holiday baking from Cooking Channel chefs and Food People alike – cookies by the dozen to celebrate all season.
Turtles are a true American classic, and they’re even better in Claire Robinson’s bar form with a graham cracker crust to hold them together. Melted dark chocolate poured over a toffee made of pecans, sugar and butter on top of the crackers make Turtle Graham Bars a multi-layered delight. For a little bit of subtlety, sprinkle flaky sea salt on them either before or after cutting.
Our own Claire Robinson has a new cookbook out this month, and it’s 240 pages of the fresh, simple fare you love from her Food Network show, 5 Ingredient Fix. Claire shot the cover photo at one of her favorite places on Earth: New York City’s Union Square Greenmarket, where you can often find her roaming around, getting inspired and selecting the ingredients for her recipes.
5 Ingredient Fix in print makes a great holiday gift for a novice cook, a busy mom or anyone who doesn’t want to lug home dozens of groceries just to make one meal.
Claire is all about simplifying food without sacrificing flavor. Think it’s impossible to bake with just five ingredients? Claire did too, she tells us, when she first started shooting 5 Ingredient Fix. But recipes like her Millionaire’s Shortbread (featured in the cookbook) will prove that it can be done—with delicious results.
Forget those green cans! It’s summertime, and that means creamed corn made from fresh, sweet ears. Though all four of these easy from-scratch creamed corn recipes come from Food Network chefs with Southern roots, they offer very different takes on this classic side dish. Whose is your pick for summer corn season?
Want to know what tempts the SC’s palate? Let her talk for 30 minutes with the lovely Claire Robinson, host of 5 Ingredient Fix, about the awesome recipes coming up on her new episodes, which start this Saturday. Two words: doggie bag!
SECRETARY CONFIDENTIAL: Claire, you’re back with a new season. How exciting! And this time we get even more food fun – thirteen episodes instead of just six. Was shooting them double the work, or was it easier the second time around?
CLAIRE ROBINSON: It was so much fun. This time I felt like I had flexibility to play with different kinds of menus because I had more shows. For example, on one episode I do a no-cook dinner where I don’t turn on the oven or stove for the entire show. I did an all Southern-inspired theme called “Southern Soiree in the City,” which is the first episode–I bring a little country to the Big Apple.
SC: Do you test your recipes on anyone?
Greenscreen isn’t just for summer’s big budget action movies. It’s also used to place your favorite Food Network stars in worlds beyond their kitchens and imaginations. For example, take Claire Robinson’s show promo for the first season of 5 Ingredient Fix. One of our producers, Olivia, developed this spot after talking with Claire about her culinary point of view, and then shot it on a greenscreen backdrop back in March to highlight the entire season.
Like kernels transforming into summer movie popcorn, here is the before and after: