In a special two hour premiere episode of The Next Food Network Star, twelve hopefuls arrive in Los Angeles to compete for the ultimate dream job: To host their own show on The Food Network. The competition starts right away as they face their first on-camera test: preparing a meal that best represents who they are. Next, the finalists are taken to Paramount Studios where an A-list Hollywood Director films 30-second promos for the show that each finalist wants to host. Finally, the finalists must each create a Power Lunch for LA's biggest celebrity Chef, Wolfgang Puck.
Recipes in This Episode
- Santa Barbara Olive Focaccia with Baked Goat Cheese
- Beignets with Rosemary Caramel and Local Honey
- Chinese Five-Spice Chicken with Red Cabbage and Potato Gratin
- Crab and Guacamole Salad
- Chicken Roulade with Mixed Vegetables and Pan Fried Potatoes
- Pan Sauteed Butter Chicken and Potatoes
- Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons
- Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla
- Ceviche with Crispy Plantains
- Sticky Figgy Chickie (Stuffed Chicken Breast)
- Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc
- Pan Fried Chicken Thighs with Pancetta Cream over Confit Potatoes
- Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree
- Chicken and Potato Napoleon with Spicy Tomato Sambal Sauce
- Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind
- Zesty Roasted Chicken with Mediterranean Potatoes
- Orange Chicken Scaloppine and Sunburst Squash Escabeche with Roasted Pepper Puree
- Roasted Chicken Breasts with Orange, Cardamom and Turmeric
- Red Lentil Soup
- Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa
- Pan Roasted Chicken Breast with Pecan and Potato Hash and Spicy Brown Butter Sauce
- Crispy Chicken with Jalapeno Beurre Blanc and Spicy Poblano Pepper Puree
- Arugula and Fennel Salad with Lemon-Herb Vinaigrette
- Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower
