Guy Fieri recently met with a couple who have made a hobby out of traveling to all of the places featured on Diners, Drive-ins and Dives. So far, Food Network fans Ben and Barb Stillwagon have been to 249 locations and have created a scrapbook collection of their travels. But it’s their latest stop at Guy’s own Johnny Garlic’s that brought them face-to-face with their inspiration and gave them a chance to share their memorabilia with him. SJ-R.com reports that “Guy asked Ben and Barb if they could leave the albums in Santa Rosa for a while so their souvenirs could be scanned into a computer for possible use in the future.” Ben described the meeting as a dream come true.
Tag: Michael Symon
Chef Aarón Sanchez has formed a partnership with the House of Blues to bring his signature Latin flavors to their tables. According to Las Vegas Weekly, “The new menu will include meals inspired by many types of cuisines, including dishes like shrimp and grits in a garlic chipotle sauce and meatball sliders.” In addition to his new show Heat Seekers, Aaron is set to launch his third restaurant this fall in Kansas City.
Guy Fieri will launch a fourth location of Johnny Garlic’s later this month in Dublin, California. Guy tells the Dublin Patch, “I’m always thinking of new dishes and I get my culinary inspirations while visiting mom-and-pop shops around the country for Diners, Drive-ins and Dives.” If you can’t get to California for the opening, you can make one of Johnny Garlic’s menu items in your own kitchen: Penne With Chipotle Shrimp and Hotlinks.
Cleveland.com reported that Iron Chef Michael Symon’s Lola Bistro earned its first AAA 4-diamond rating, the second highest award given to hotels and restaurants. Chef Symon had made it a goal to receive this honor and was excited to learn he achieved it. Also, a new location of B-spot, his burger restaurant, is now open in Strongsville, Ohio. The Strongsville Patch reported crowds gathering for opening day and excited customers eager to sample the chef’s award winning burgers. A third B-spot location at Crocker Park in Westlake is scheduled to open in July, as the chef continues to expand his culinary presence in the Cleveland area.
Guy Fieri tweeted about a special meal he was preparing and asked his fans on twitter to guess the name of the honored guest at a surprise birthday dinner for a “Hall of Famer”. He later posted photos of the event celebrating John Madden’s 75th birthday, with Madden dressed in one of his signature knuckle sandwich chef jackets.
You’ve seen several of these elite chefs judge contestants on Food Network shows like Chopped, Worst Cooks in America and 24 Hour Restaurant Battle. Now, the tables will be turned. Ten new chefs will go knife-to-knife in the fourth season of The Next Iron Chef, set to premiering Sunday, October 30.
Putting their reputations on the line for a chance to compete in Kitchen Stadium are some of the nation’s most well known and best chefs, including Food Network’s and Cooking Channel’s own talent:
• Anne Burrell – Secrets of a Restaurant Chef, Worst Cooks in America (Food Network)
• Michael Chiarello – Bottega Restaurant (Napa Valley), Easy Entertaining with Michael Chiarello (Cooking Channel)
• Elizabeth Falkner – Citizen Cake, Orson (San Francisco), Iron Chef America – challenger (Food Network)
• Alex Guarnaschelli – Butter, The Darby (New York), Alex’s Day Off, Chopped (Food Network)
• Chuck Hughes – Garde Manger (Montreal), Chuck’s Day Off (Cooking Channel), Iron Chef America – challenger (Food Network)
• Robert Irvine – Robert Irvine’s eat! (Hilton Head Island), Dinner: Impossible, Restaurant: Impossible, Worst Cooks in America (Food Network)
• Beau MacMillan – Sanctuary on Camelback Mountain (Phoenix), Challenge, Iron Chef America – challenger (Food Network)
• Spike Mendelsohn – Good Stuff Eatery (Washington D.C.), Kelsey & Spike Cook (Food2.com)
• Marcus Samuelsson – Red Rooster Harlem (New York), 24 Hour Restaurant Battle, Chopped (Food Network)
• Geoffrey Zakarian – The National, The Lambs Club (New York), 24 Hour Restaurant Battle, Chopped (Food Network)
The winner will join the ranks of chefs including Bobby Flay, Marc Forgione, Jose Garces, Masaharu Morimoto and Symon as a member of the Chairman’s team on Iron Chef America.
Who will you be rooting for? Tell us in the comments.
Tater tots are hot this year, the coolest football-watching food for people in the know. And why not? They’re nostalgic, retro and unexpected. So tot it up like an Iron Chef with Michael Symon’s Crab Tater Tots (a recipe from his cookbook Live to Cook), a grown-up riff that’s totally doable with the help of Symon’s step-by-step how to.
Cook up more of Michael Symon’s football party picks:
- Greek Meatballs: Spice up lamb meatballs with coriander, cumin and a touch of cinnamon.
- The Lola Burger: Take burgers to the next level by layering on flavor – cheddar cheese, bacon, a sunny-side-up egg, pickled red onions and spicy ketchup.
More tots to try:
- Aaron McCargo Jr.’s Homemade Tater Tots
- Guy’s Parmesan Tater Tots
- Food.com’s Bacon-Wrapped Tater Tots
The big game game plan: For more tater inspiration, browse Food Network Magazine‘s NFL potato skins, with one skin for each of the 32 teams. Or just dive into our playbook to find more big game snacks.
What snacks and apps are you planning to make for the big game?
Just three years ago Michael Symon sat where Chefs Marco Canora and Marc Forgione are today, battling for a permanent place on the roster of Iron Chef America. Now he frequently dons his jacket and defends chefly honor in Kitchen Stadium. He also serves as a judge on The Next Iron Chef, hosts Food Network’s Food Feuds and hosts Cook Like an Iron Chef on Cooking Channel. Clearly that long-ago Next Iron Chef winning moment was the end of one battle but the beginning of so much more.
“I went through the competition myself and I know how hard it actually is,” Symon said recently at Food Network’s New York City headquarters. “But you know, I feel that the winner is coming into our club, and we need to protect the club, just like Bobby and Mario and Morimoto did when I came through.”
So this season, Symon has enjoyed food from “some of the greatest chefs in America,” and is sympathetic to the fierceness of the competition, but he’s also clear eyed and critical. From battle to battle, even the smallest details made a difference in which chefs stayed and which went. In the wake of last week’s double elimination, Symon compared dishes from Chef Tsai and Chef Tio with those from the two remaining competitors. “Chef Forgione and Chef Canora’s food was just a little more over the top. And because of the nature of this competition, sometimes you have to go a little over the top to win.”
Recently I’ve become obsessed with The Best Thing I Ever Ate—the problem is, this show makes me way too hungry. While I usually just salivate in front of the TV, after watching the “Meat-Fest” episode I got proactive.
When Michael Symon professed his love for the Large Format Feast at Resto in New York City, a lightbulb went off in my head: “That’s how I’m celebrating my birthday this year!” At the feast Michael described, the restaurant would procure a whole animal of your choosing and prepare it every which way for a three-course feast.
Michael Symon once said in an episode of Dinner Impossible, “If it doesn’t have skin or bones, it doesn’t have flavor.” In a tough, do or die situation, he refused to use skinless, boneless chicken breasts. He called my go-to meat of choice “flavorless.” I was stunned by the insight. Could he be right?
Enter fellow Iron Chef, Bobby Flay – king of burgers, master of the grill, man of the spice rack. . . Could one of Bobby’s recipes prove Symon wrong? Armed with eight Indian-ish spices and Bobby’s Tandoori Spiced Chicken Breast recipe, I was hopeful.
So I’m standing about 5 feet away from Mario Batali, both an Iron Chef and one of the most successful restaurateurs in New York City. I go up to him and say, “Excuse me, where did you get that hot dog?”
And do you know what he says? “Over there.” Mind you, this guy can cook dishes like fennel dusted sweetbreads with his eyes closed, and yet there he stood, eating a hot dog like we were at a Mets game.