24 HOUR RESTAURANT BATTLE

Food Network May 2011 Highlights

Press Release from Food Network:

Food Network Crowns Cake Cavalier on ‘Last Cake Standing’ Season Finale and Names BBQ King in New Series ‘Best In Smoke’
Season Premieres: Paula’s Best Dishes, Guy’s Big Bite, Diners Drive-Ins and Dives, Chopped
On-Air and Online “In the Kitchen” Theme Weekend: Mother’s Day

NEW YORK – April 21, 2011 – This May, Food Network smokes out the Guy Fiericompetition with a series premiere, a season finale, four new seasons, a Mother’s Day theme weekend and countless new episodes of hit shows. Viewers get a tasty primetime package on Sunday, May 8th from 9-11pm with the Last Cake Standing season finale at 9pm and the Best In Smoke series premiere at 10pm – it’s a lineup not to be missed. New episodes of fan favorite daytime shows honor mothers around the world with the Mother’s Day theme weekend on Saturday, May 7th from 7am-2pm and Sunday May 8th from 7am-12pm with complementary ideas and recipes at www.foodnetwork.com/mom. Food Network fans will also enjoy four season premieres: Paula’s Best Dishes (April 30th), Guy’s Big Bite (May 1st), Chopped(May 3rd) and Diners, Drive Ins and Dives (May 9th). Join the Food Network conversation on Facebook and Twitter.
FEATURED FINALE
Last Cake Standing: Premieres Sunday, May 8th at 9pm –“$100,000 Cakes”
After five grueling weeks pitting talented pastry chefs against each other in intense cake battles with crazy twists, the final cake designers are ready to create an unforgettable wedding cake for an engaged couple. The cakes must be inspired by one of the themed wedding rooms at the world famous Little White Wedding Chapel. Just as the competitors think that they are have completed their final task, one more awaits: make a cake that tells the story of their one hundred thousand dollar dream. At the end of this marathon competition, one winning cake designer receives $100,000 and bragging rights because they have the Last Cake Standing.
SERIES PREMIERE
Best In Smoke: Premieres Sunday, May 8th at 10pm
Hailing from cities across the United States, six of the best barbecue masters meet in New York to face off for a $50,000 grand prize and the right to claim the title of Best In Smoke. Hosted by Bryan Caswell (season three contestant on The Next Iron Chef), this competition tests the competitors’ endurance and skill as they take on multiple challenges in a day with limited resources and cook for vastly different audiences. From barbecue desserts to single bite hors d’oeuvres, no food is off limits. Contestants show off their personal style and quick wit throughout the competition, but a final mad dash to three separate venues around Manhattan and Brooklyn will determine which competitor will be awarded the coveted title of Best In Smoke.

·         Premieres Sunday, May 8th at 10pm –“Best Bite in BBQ” (*Note special time)
Host Bryan Caswell kicks off the competition by challenging the six teams to create their best “single bite” for the judges. Once the clock starts, it’s an all-out scramble to the meat truck, and the competitor who cooks up the best “single bite” wins immunity from elimination and joins the judging panel for the next round. Then, the competitors devise the ideal BBQ hors d’oeuvre for an upscale art gallery opening. The fate of the finalists hangs on the opinions of the gallery guests who decide which competitor is safe from elimination.
·         Premieres Sunday, May 15th at 9pm – “Unorthodox BBQ and Birthday Party”
The competitors must create a BBQ-inspired salad and dessert from pre-determined ingredients, so only their skill will separate them from the pack. After two hours of cooking, the judges’ favorite gets a special advantage going into the next competition. For round two, the competitors have three hours to whip up an appetizing BBQ snack for a children’s birthday party, but the twist is no burgers or hot dogs allowed. At the party, each kid picks their favorite dish to decide who will be safe from elimination.
·         Premieres Sunday, May 22nd at 9pm –“Vendor Wars”
The four remaining competitors take it to the streets, operating vendor carts and serving up hot BBQ to tourists. For this challenge, their assistants are off the hook, so competitors pair up and work together in teams. At the park, the tourists purchase their choice BBQ dishes with tickets. The team with the most tickets wins and will participate in the final judging of the other team, while the competitor with the least tickets will say goodbye.
·         Premieres Sunday, May 29th at 9pm – “Season Finale”
The final challenge tests the limits of the remaining competitors’ culinary knowledge, as well as their stamina, by having them cater three different events in one day. Each location will showcase a different element of the New York lifestyle including ballparks, Broadway and bars. Each finalist must feature brisket in at least one of their meals, which can take up to twelve hours to cook. After catering three distinct events, the most well-rounded pit master is named “Best In Smoke.”
SEASON PREMIERES

·         Paula’s Best Dishes: Saturday, April 30th at 11am ET/PT – “Fantastic Fiesta”
·         Guy’s Big Bite: Sunday, May 1st at 10:30am ET/PT – “Guy’s Lean Green Chili Machine”
·         Chopped: Tuesday, May 3rd at 10pm ET/PT – “The Icing On The Steak”
·         Diners, Drive Ins and Dives: Monday, May 9th at 9pm ET/PT – “Bar Food And Bon Bons”
FOOD NETWORK “IN THE KITCHEN” THEME WEEKEND

“Mother’s Day” (Saturday, May 7th from 7am-2pm and Sunday, May 8th from 7am-12pm)

Whether it’s a special breakfast in bed or a brunch with friends, Food Network chefs share their favorite family recipes for Mother’s Day. Food Network offers up premiere and encore episodes of daytime favorites designed to help moms stay out of the kitchen and let their loved ones treat her to a day of delicious dishes. Online at www.foodnetwork.com/mom, Food Network serves up recipes for crustless quiche and gives viewers a look at photos of fan-favorite chefs and their moms.
·         Big Daddy’s House: Premieres Saturday, May 7th at 9am – “It’s All About: Classics”
Big Daddy is bringing back the classics with a fit-for-a-king meal including a Shrimp Fra Diablo Appetizer, Chicken Francaise, Red Sangria and White Sangria.
·         Mexican Made Easy: PremieresSaturday, May 7th at 9:30am –“Mami’s Day Brunch Party”
Marcela serves up the perfect Mother’s Day menu with a Fruit Bowl with Mex-Granola, Chicken Enchiladas, Chorizo Hash Browns and Pecan and Caramel Candies.

·         5 Ingredient Fix: Premieres Saturday, May 7th at 10:30am – “Breakfast in Bed For Mama”
Claire makes a special brunch for her mom including Chocolate Hazelnut Stuffed French Toast, Turkey Fennel Sausage Patties, Mint Lemon Syrup, Granola Topping and Hot Vanilla Malted.

·         Paula’s Best Dishes: Premieres Saturday, May 7th at 11am – “Breakin’ For Breakfast”
Jamie and Bobby Deen are in the kitchen today cooking up a delicious breakfast feast for their mom including Easy Blueberry Skillet Cake, Cream Cheese and Strawberry Stuffed French Toast with Strawberry Syrup, Fruit Salad with Cream Cheese Pecan Topping and a Piña Colada Smoothie.
·         Down Home with the Neelys: Premieres Saturday, May 7th at 11:30am – “Let’s Hear It For The Moms!”
Pat and Gina cook up Quiche Tartlets, Sweet Potato Hash, Watermelon Salad and Flowers for Mom Cocktail for Gina’s mom and their dear friend Brenda.
·         Secrets of a Restaurant Chef: Premieres Saturday, May 7th at 12pm – “The Secret To Beef Bourguignonne”
Chef Anne Burrell breaks out French recipe tricks for her favorite Beef Bourguignon and Palmiers cookies.
·         Dessert First: Premieres Saturday, May 7th at 12:30pm – “Blue Ribbon Pies”
Anne Thornton’s mom, Maureen, joins her to make Chocolate Peanut Butter Banana Cream Pie; Mama Thornton’s Peach
Pie; and Almond, Pear and Cherry Pocket Pies.
·         Giada at Home: Premieres Saturday, May 7th at 1:30pm – “Celebrating Mom”
Giada De Laurentiis invites her mother Veronica and sister Eloisa over for an outdoor Mother’s Day luncheon with Crispy Chicken with Rosemary-Lemon Salt; Sun-dred Tomato, Olive and Lemon Pasta; and Espresso and Chocolate Jellies.

·         Rachael Ray’s Week in a Day: Premieres Sunday, May 8th at 9am – “Make A Double Batch”
Rachael cooks up Double-Batch Classic Bolognese; Beer-Braised Chicken Thighs; Lamb And Rice Stuffed Peppers; Sausage, Kale And Lentil Soup; and Roasted Tomato and Roasted Garlic Puttanesca.

·         Hungry Girl: Premieres Sunday, May 8th at 10am – “Comfortably Yum”
Lisa whips up a HG version of a fan’s macaroni & cheese recipe as well as ‘Cue the Pulled Pork and PB n’ Chocolate Bread Pudding Bonanza.
·         Guy’s Big Bite: Sunday, May 8th at 10:30am – “Mama Fieri’s Sunday Roast”
Guy Fieri gets the stamp of approval from special guest, Mom Fieri, with his Family Style Pot Roast, Acme Buttered and Figs in a Blanket.
·         Cooking for Real: Sunday, May 8th at 11am – “Fish And Grits”
Sunny Anderson cooks up traditional southern fare including Catfish Nuggets, Creamy Cheesy Grits, and Simple Blueberry Apple Pie.

FEATURED NIGHTS AND MARATHONS
“Grilling Week” Kickoff(Sunday May 29th from 8-11pm)
Food Network’s grilling season officially kicks off with the Best In Smoke finale at 9pm followed by Iron Chef America “Battle Hot Dog” featuring Iron Chef Michael Symon vs. Cooking Channel’s host of Everyday Exotic, Roger Mooking at 10pm.
Bobby Flay’s Memorial Day Marathon (Monday, May 30th from 10am-4pm)
Food Network serves up a day full of outdoor fun and tasty recipes with back-to-back episodes of Grill It! with Bobby Flay and Throwdown with Bobby Flay. From specialty hot dogs and award-winning hamburgers to spicy competitions and fiery rematches, Bobby takes on all facets of grilling to get viewers ready to “throw down” at their own Memorial Day celebrations.
FOOD NETWORK NEW EPISODES
Food Network premieres all-new episodes of Iron Chef America, Food Network Challenge, and 17 additional primetime and daytime shows.

Daytime: 5 Ingredient Fix, 30 Minute Meals, Barefoot Contessa, Big Daddy’s House, Dessert First, Down Home with the Neelys, Mexican Made Easy, Secrets of a Restaurant Chef, Semi-Homemade Cooking with Sandra Lee
Primetime: 24 Hour Restaurant Battle, Chopped, Good Eats, Kid in a Candy Store, Meat and Potatoes, Outrageous Food, The Best Thing I Ever Ate, Unwrapped

Inside Look: 24 Hour Restaurant Battle’s Scott Conant

24 Hours Restaurant Battle

On Food Network’s 24 Hour Restaurant Battle dueling teams of aspiring restaurateurs have 24 hours to conceive, plan and open their own restaurants for one night.  On each team, one person handles front-of-house issues like decor, seating and service while the other manages back-of-house matters like menu planning, shopping and, of course, cooking.

When the doors open, each restaurant serves a discerning group of diners along with host Scott Conant and a rotating panel of judges representing three areas of expertise: restaurant marketer, restaurant reviewer and restaurant investor. Based on the restaurant’s concept, execution and viability, the judges choose a winning team who receive $10,000 to start their dream.

I think Battle is an under-appreciated example of the whole food competition reality genre.  Maybe that’s because it doesn’t feature the back-biting and snide remarks that are what makes a lot of the other shows popular.  I’ve gone on record before saying that I care more about the food than watching people behaving badly.

Perhaps that is why I count myself as a fan of Battle.  There is a place in reality TV for good-things-happening-to-good-people shows.  Look at the success ABC has had with Extreme Makeover: Home Edition.  Sometimes you just want to watch something that makes you feel better about what is a very disturbing world.

Scott Conant is a very well-respected chef and highly successful restauranteur which makes him the perfect host for a show that is as much about cultivating ideas as it is about awarding a winner.  Sure Conant has six outstanding restaurants and best-selling cookbooks like Bold Italian, Scott Conant’s New Italian Cooking and Pasta but he has also co-written a book about team work entitled 101 Teambuilding Activities: Ideas Every Coach Can Use to Enhance Teamwork, Communication and Trust that transcends the restaurant world.

With season two of 24 Hour Restaurant Battle set to premiere tonight I chatted with Scott to get a feel for what’s it’s like on the set.

Ted Allen calls you the tomato whisperer, what’s that all about?

Scott Conant of 24 Hour Restaurant BattleHe calls me all kinds of things.  That’s the only one I can tell you about.

You know I do a spaghetti with tomato and basil and Ted happens to be a fan of it which is good for me.  We get a lot of press out of that spaghetti with tomato and basil so it’s fortunate.  He likes what we do with it.  I’ve made it with him a couple of times and he’s working on it so it’s all good.

After the success of Chopped All-Stars there is undoubtedly going to be another one.  How much pressure is Aarón putting on you to compete?

You know I tell Aarón all the time I have six restaurants in five different markets I’m working on an events company as well so I compete enough in real life so there’s no reason for me to go behind those stoves.  I have to tell you, it doesn’t get out very often but on Chopped that is an incredibly difficult competition.  I’ve done those things in the past as I was coming up in the ranks and it’s tough.

Even though I’m kind of hard on some of these people sometimes it’s tough what they’re trying to do especially with all those cameras in your face that doesn’t make things easy.

Can you compare  your duties on Chopped and on 24 Hour Restaurant Battle?

They are different.  On 24 Hour Restaurant Battle we have to look at the whole – the entire restaurant concept.  It’s not about picking it apart; it’s about finding some of the things that work and some of the things that don’t work.  Which is what I do in real life with the restaurants that I open.  It’s really tough to remain objective when I opened my own restaurants.  There isn’t a single day when I’ve shot one of those shows where I haven’t learned something myself about what I do on a daily basis.  I see the same mistakes that amateurs are making as seasoned restauranteurs are making.

On Chopped it’s really about the food.  It’s about how to make this really varying basket of ingredients seamless in how they come together.  A lot of people can do it a lot better than others especially with the time frame.

What exactly are you and the judges looking for from the contestants considering the 24 hour window?

Scott Conant and Gabriella Gershenson of 24 Hour Restaurant BattleWhat I always say is that we’re looking for clean, sure, well thought-out ideas.  Not just things going halfway or this is my intention but this is the idea.  It’s really about opening a restaurant in 24 hours and you have to have everything buttoned up; everything has to be 100% of your ability.  Sometimes the most simple approach works best.  But I think that translates to real life as well.  The more simple the better.

Even if you’re doing something very fancy, if you’re doing a high-end restaurant simplicity is inherently better for the customer.

Are there any dishes that you’ve tried on 24 Hour Restaurant Battle that really stand out in your memory?

Yeah, I can’t speak about this current season but I can talk about the first season there was some great barbecue that we had on season one.  We had some great little brunch ideas.  You know it’s funny because two of the contestants from the first season have actually gone on and opened restaurants of their own based on a lot of the critiques the we gave helping them move forward.  That created a very different standard for themselves than they were when they first thought of opening up their own business.

That’s the real potential for me with this show.  It’s really kind of nurturing and helping people, mentoring to a certain extent about how to get a pure, clean idea and how to make it straight forward for a business plan.

Have there been any concepts that you wish you had thought of?

There were a couple of things that I thought really resonated but I will say there were a few people that I said, “I would definitely hire this person.  I’d love this person and they could definitely give me a call if they need a job because I would hire them.”

Have you ever heard someone explain their concept and immediately felt it was doomed?

Yes.

But you know what?  There are certain things that I’m good at and certain things I’m not good at.  I think that I do what I do very well and I can pick out and point out certain things but it’s always surprising what succeeds.  You’re always going to fail if you don’t try.  So even if it is something that I may not ever go to or I may never eat at that restaurant it doesn’t mean that it won’t work for the rest of humanity.  So there’s no reason not to try it out.

Who will be the judges this season?

Drew Nieporent did a few shows.  Geoffrey Zakarian, I think he did the majority of the shows as well.  Geoffrey and I always have a fun dynamic.  Alison Brod, for a PR perspective, did a few shows.  Gabriella Gershenson for a food writer’s perspective.  She works at Saveur magazine.  Marcus Samuelsson did a few shows as well for another chef’s perspective, restauranteur’s perspective.  So it’s a great group, Ben Leventhal from The Feast: New York and eater.com he did a show.  He may have done two.  There’s a couple of other experts that we had for different approaches.  There’s a lot of knowledge at that judges’ table.

The chance at having your own restaurant, even for one night, is a dream that all of us in this business share.  How emotional does it get on set?

You know, it’s really amazingly emotional for a lot of people.  This is a dream come true and I don’t think that can ever be overstated.  People are working really hard and they’re doing something that they’ve always wanted to do.  If they’re going through a funk or they’re in a bad time this is their way out.  That’s one of the things that I really appreciate about it (the show) as well.  We’re here to help people.  We’re here to nurture their ideas.  It doesn’t behoove me to shoot people’s ideas down.  I want to lift them up.  I want them to go out and open up a restaurant and please people and make a better life for themselves.  That’s the intention.  It’s really inspiring, it’s inspiring for me and I think it’s really inspiring for the other judges as well.

Season two of 24 Hour Restaurant Battle premieres tonight (April 21) at 10pm/9c and airs each Thursday at that time on the Food Network.

Ted Allen calls you the tomato whisperer, what’s that all about?
He calls me all kinds of things.  That’s the only I can tell you about.  You know I do a spagehtti with tomato and basil and Ted happens to 

be a fan of it which is good for me.  We get a lot of press out of that speghetti with tomato and basil so it’s fortunate.  He likes what we do

with it.  I’ve made it with him a couple of times and he’s working on it so it’s all good.

After the success of Chopped All-Stars there is undoubtedly going to be another one.  How much pressure is Aaron putting on you to

compete?

You know I tell Aaron all the time I have six restaurants in five different markets I’m working on an events company as well I compete

enough in real life so there’s no reason for me to go behind those stoves.  I have to tell you, it doesn’t get out very often but on Chopped

that is an incredibly difficult competition.  As I’ve done those things in the past as I was coming up in the ranks and it’s tough.

Even though I’m kind of hard on some of these people sometimes it’s tough what they’re trying to do especially with all those cameras in

your face that doesn’t make things easy.

Can you compare and contrast between your duties on Chopped and on 24 Hour Restaurant Battle?

They are different.  On 24 Hours Restaurant Battle we have to look at the whole – the entire restaurant concept.  It’s not about picking it

apart; it’s about finding some of the things that work and some of the things that don’t work.  Which is what I do in real life with the

restaurants that I open.  It’s really tough to remain object when I opened my own restaurants.  There isn’t a single day when I shot one of

those show where I haven’t learned somethng myself about what I do on a daily basis.  I see the same mistakes that ameteurs are making

as season restauranteurs are making.

On Chopped it’s really about the food.  It’s about how to make this really varying basket of ingredients seemless in how they come

together.  A lot of people can do it a lot better than others especially with the time frame.

What exactly are you and the judges looking for from the contestants considering the 24 hour constraint?

What I always say is that we’re looking for clean, sure well thought out ideas.  Not just things going halfway or this is my intention but this is

the idea.  It’s really about opening a restaurant in 24 hours and you have to have everything buttoned up; everything has to be 100% of

your ability.  Sometimes the most simple approach works best.  But I think that translates to real life as well.  The more simple the better.

Even if you’re doing something very fancy, if you’re doing a high end restaurant simplicity is inheriantly better for the customer.

Are there any dishes that you’ve tried on 24 Hour Restaurant Battle that really stand out in your memory?

Yeah, I can’t speak about this current season but I can talk about the first season there was some great barbecue that we had on season

one.  We had some great little brunch ideas.  You know it’s funny because two of the contestants from the first season have actually gone

on and opened restaurants of their own based on a lot of hte critques the we gave helping them move forward.  They’ve created a very

different standard for themselves then they were when they first thought of opening up their own business.  That’s the real potential for me

with this show.  It’s really kind of nurturing and helping people, mentoring to a certain exstint about how to get a pure, clean idea and how

to make it straight forward for a business plan.

Have there been any concepts that you wish you had though of?

There were a couple of things that I though really resonated but I will say there were a few people that I said, “I would definitely hire this

person.”  I’d love this person and they could definitely give me a call if the need a job because I would hire them.

Have you ever heard someone explain their concept and immediately felt it was doomed?

Yes.  But you know what?  There are cetain things that I’m good at and certain things I’m not good at.  I think that I do what I do very well

and I can pick out and point out certain things but it’s always surprising what suceeds.  You’re always going to fail if you don’t try.  So even

if it is something that I may not ever go to or I may never eat at that restaurant it doesn’t mean that it won’t work for the rest of humanity.

So there’s no reason not to try it out.

Who will be the judges this season?

Drew Nieporent did a few shows.  Geoffrey Zakarian, I think he did the majority of the shows as well.  Geoffrey and I always have a fun

dynamic.  Alison Brod, for a PR perspective, did a few shows.  Gabriella Gershenson for afood writer’s perspective.  She works at

Saveur magazine.  Marcus Samuelsson did a few shows as well for another chef’s perspective, restaurantuers perspective.  So it’s a

great group, Ben Leventhal from TheFeast: New York and eater.com he did a show.  He may have done two.  There’s a couple of other

experts that we had for different approaches.  There’s a lot of knowledge at that judges table.

The chance at having your own restaurant, even for one night, is a dream that all of us in this business share.  How emotional does it get

on set?

You know, it’s really amazingly emotional for a lot of people.  This is a dream come true and I don’t think that can ever be overstated.

People are working really hard and they’re doing something that they’ve always wanted to do.  If they’re going through a funk or they’re in a

bad time this is their way out.  That’s one of the things that I really appreciate it about it as well.  We’re here to help people.  We’re here to

nurture their ideas.  It doesn’t behoove me to shoot people’s ideas down.  I want to lift them up.  I want them to go out and open up a

restaurant and please people and make a better life for themselves.  That’s the intention.  It’s really inspiring, it’s inspiring for me and I

think it’s really inspiring for th eother judges as well.

Now Casting for 24 Hour Restaurant Battle

24 Hour Restaurant Battle

From Jennifer Sullivan Casting New York, NY

We are now casting two great shows: Food Network’s 24 Hour Restaurant Battle. We have lots of information for you if you or someone you know is interested in applying so please read below:

24 Hour Restaurant Battle: We are looking for charismatic two-person teams who want to open their own restaurant. One member of the team will be the chef and run the kitchen and the other will be responsible for the “front of the house”. Applicants may have lots of restaurant experience or no restaurant experience; all we ask is that you have the skills to, as a team, actually run a restaurant!

Where we’ll be:

We will be hosting open casting calls in Orlando, Long Island, Los Angeles, Chicago, San Francisco and Dallas!

Orlando: Sunday November 14th, at the Holiday Inn Orlando (5905 Kirkman Rd, Orlando, FL 32819) from 10am- 1pm.

Long Island: Sunday November 14th, at the Hilton Long Island Huntington (598 Broadhollow Rd, Melville, NY 11747) from 12pm- 3pm.

WHO SHOULD APPLY:

Two person teams with pre-existing relationships: Husband & wife, ex-husband & wife, father & daughter, mother & son, newlyweds, brothers, sisters, twins, cousins, best friends, etc.

The Skills to Run a Restaurant: Applicants may have no restaurant experience, a ton of restaurant experience, or some combination of the two. One member of the team will be the chef and run the kitchen and the other will run the “front of the house,” so all we ask is that you have the skills to, as a team, actually run a restaurant.

Personality that Pops: Are you and your teammate charismatic and outgoing? We’re looking for lots of energy and charm!

Open call information for the other cities will be posted soon, so please check our website www.24hourrestaurantbattle.com for specific details!

Jennifer Sullivan Casting | New York, NY

New Cooking Show Round-up

Cooking Channel Announces Programming Slate While Food Network Welcomes New Series and Returning Favorites

NEW YORK – April 20, 2010 – All burners are firing at Scripps Networks Interactive in the food category, with Cooking Channel and Food Network unveiling new shows for 2010, it was announced today by Brooke Johnson, president, food category for Scripps Networks Interactive.

COOKING CHANNEL

Cooking Channel, the newest network from Scripps Networks Interactive, will launch May 31st. The network by food people, for food people will feature a diverse lineup with new, original shows including Unique Eats, Foodography, Drink Up, Cook Like an Iron Chef hosted by Michael Symon, and Foodcrafters with Aida Mollenkamp. The network will also feature the U.S. premiere of shows like Food Jammers, Indian Food Made Easy, and Caribbean Food Made Easy.

PRIMETIME:

Unique Eats
Premieres: May 31
Unique Eats spotlights America’s most exciting and revolutionary restaurants, providing the first look and the last word in everything extreme in food today. The locations range from high-end dining rooms to casual neighborhood treasures and even roving eateries with no permanent addresses.

DRINK UP!
Premieres: May 31
Happy hour comes to Cooking Channel with Drink Up! hosted by Darryl Robinson, a.k.a. “Dr. Mixologist,” of the Hudson Hotel in New York City. From the first pot still, producing fiery drops of proto-vodka to today’s creative and complex cocktails served by mad-scientist mixologists in sexy lounges, Drink Up! shows viewers how those drinks got into their hands.

Foodcrafters
Premieres: May 31
Aida Mollenkamp uncovers the hidden handmade food secrets found across the country. Travelling from coast to coast, she unlocks these culinary treasures and show viewers how to bring them all home.

Foodography
Premieres: May 31
Food has shaped the way our culture and world have evolved around us. Hosted by CBS Sunday Morning’s Mo Rocca, Foodography showcases these cultural food themes by taking a look into the past, present, and future of iconic, classic, and trendy foods.

Food Jammers
Premieres: May 31
Each episode of Food Jammers features a high-impact, low-fi culinary contraption conceived, designed and constructed in the Jammer’s warehouse studio. This tasty, madcap food odyssey satisfies viewers’ cravings for unusual viewing adventures.

DAYTIME:

Spice Goddess
Premieres: May 31
Bal Arneson reveals the power of using fresh, wholesome ingredients to make delicious, simple, everyday Indian meals. In each episode, Bal delves into the world of herbs and spices and show how just a pinch of this and little bit of that can put pizzazz into any dish.

Indian Food Made Easy
Premieres: May 31
Chef and food writer Anjum Anand brings a lighter, fresher approach to classic Indian dishes, making simple, mouth-watering meals. Anjum helps friends and viewers overcome their fears of planning, preparing and making Indian food by guiding them through shopping and dispelling the myths around Indian cuisine.

Cook Like an Iron Chef
Premieres: July
Iron Chef Michael Symon teaches viewers the skills and techniques needed to cook like an Iron Chef! Along the way, Michael is joined by chef challengers and other Iron Chefs who reveal their mysterious methods in tackling secret ingredients.

Caribbean Food Made Easy
Premieres: August
Levi Roots travels around the United Kingdom and the Caribbean revealing how delicious Caribbean food can be created at home with easy-to-prepare, mouth-watering recipes using fresh, healthy and readily-available ingredients.

Classic Cooking Block
Premieres: June 1
This block features: Julia Child and Galloping Gourmet. Bon Appetit!

FOOD NETWORK

Food Network features the debut of new primetime series 24 Hour Restaurant Battle, Food Trucks (WT) and Kid in a Candy Store, plus the return of fan-favorites, The Next Iron Chef: Season Three, Works Cooks in America: Season 2 and The Next Food Network Star: Season 7.

PREMIERE PRIMETIME SERIES:

CUPCAKE WARS
Premieres: June 18th at 10pm ET/PT
It’s cupcake vs. cupcake in Food Network’s tastiest competition yet! In each episode, four of the country’s top cupcake bakers face off in a series of challenges testing their creativity, flavors and presentation, vying for the right to present their cupcakes at a major event. They will be judged on taste and presentation, and only one baker will win the gig.

24 HOUR RESTAURANT BATTLE
Premieres: July
Hosted by renowned chef Scott Conant, each episode of 24 Hour Restaurant Battle features dueling teams of aspiring restaurateurs who have 24 hours to conceive, plan and open their own restaurants for one night. Once the doors open, diners will be served along with Scott and a rotating panel of judges representing three areas of expertise: restaurant marketer, restaurant reviewer, and restaurant investor. The winning team receives $10,000 in seed money toward realizing their dream!

KID IN A CANDY STORE
Premieres: July
Adam Gertler’s mission is to find the best, most outrageous, most innovative, and also most loved sweet treats in the world. Adam travels the United States to visit bakeries, restaurants, food carts, and factories where America’s favorite candies are produced. From wild and wacky twists on traditional favorites like deep fried cupcakes or sweet beet ice cream to the most scrumptious and creative candy, cakes and frozen snacks in the country, this sweet joyride makes viewers feel like a kid again.

FOOD TRUCKS (WT)
Premieres: August 15th at 10pm ET/PT
Tyler Florence hosts as seven teams of the country’s best food truck cooks hit the road to sauté their way across America. Each week, the teams that sell the most food in the challenge city race to the next episode, and the losing team drives home. One food truck team comes out on top and wins a $50,000 grand prize!

RETURNING FAVORITES:

THE NEXT IRON CHEF: SEASON 3
Premieres: Fall 2010
Kitchen Stadium once again opens its doors to find a new culinary warrior in the sizzling primetime series The Next Iron Chef, hosted by Alton Brown.The reality competition challenges top chefs from around the country in a series of demanding situations, testing their culinary skills and mental toughness for the ultimate prize: to become an Iron Chef.

WORST COOKS IN AMERICA: SEASON 2
Premieres: 1st Quarter 2011
The most hopeless cooks in the country return to compete in the high-stakes elimination series, Worst Cooks in America. Robert Irvine (Dinner: Impossible) joins Anne Burrell as host and competitor to put the recruits through a culinary boot camp they won’t soon forget! At stake for the last two standing is the chance to cook for a panel of esteemed culinary critics and to win the grand prize of $25,000.

THE NEXT FOOD NETWORK STAR: SEASON 7
Premieres: 2nd Quarter 2011
Food Network’s number one series, The Next Food Network Star, returns for a seventh season. This season follows new hopefuls competing for the ultimate dream job: his or her own Food Network show. With this coveted prize on the line, the finalists strut their star power and culinary chops for host Bobby Flay and the selection committee to see if they stack up against the competition.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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