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Showing 281 - 290 of 298 results for chopped all-stars, season 2

Ultimate Guide to Sides

Episode | From: The Kitchen
The Kitchen whips up everyone's favorite Thanksgiving side dishes and shares tips for making enough room in the oven for them all. Sunny Anderson heats things up with her Cheesy Bacon Cornbread Dressing, and Marcela Valladolid makes an Herb Roasted Acorn Squash that is sure to be a star on any table. Try two new twists on mashed potatoes with Katie Lee's French Onion Potatoes and Geoffrey Zakarian's Pomme Duchess. For dessert, Jeff Mauro serves up a treat with his No Bake Pumpkin Ice Cream Pie. A special guest joins the gang as they toast the holiday with Geoffrey's Butternut Squash Sidecar.

All-Star Invitational Finale

Episode | From: Guy's Grocery Games
The three finalists must conquer Guy Fieri's most extreme aisle games, starting with aisle auction. The chefs outbid each other for exclusive shopping rights to three of the most essential store aisles before they can make their spicy guilty pleasure. The chef with the least successful dish will be eliminated, and the final two all-stars go head-to-head to see who can make the best 10-item winner's dinner after shopping for one ingredient per aisle. The victorious chef wins the tournament trophy, a generous gift in their name for No Kid Hungry and shop Flavortown Market for up to $35,000

Playing with Fire: Finale

Episode | From: Chopped
In this fiery tournament finale, four winners return with their sights set on taking the title of Chopped Grand Champion. The baskets contain ingredients reminiscent of the preliminary battle themes: wild game, steaks, surf and turf and pork. The appetizer round has the chefs working with a meat not found in the grocery store. A bucket of something frozen is part of the entree basket puzzle, and the two finalists who make it to the dessert round endeavor to give it their all with corn on the cob and an unconventional cheesecake. Only one chef can score the life-changing grand prize and walk away knowing they triumphed while 15 other skilled chefs went down in flames.

All-Star Relay Rumble: Part 1

Episode | From: Guy's Grocery Games
Guy Fieri kicks off GGG's biggest and wildest team tournament, where two trios of all-star chefs face off in a tag-team competition. First up, it's Tournament of Champions Winners vs. Culinary Giant Slayers! The teammates work alone in 10-minute shifts to create a sweet and savory duo that must include items on Guy's grocery list, but only the first chefs in the kitchen know the dish, and they head straight into a soundproof "ice box" after their shift. The team that successfully picks up on the culinary clues their teammates leave behind and makes the winning dish will move one step closer to the $60,000 championship.

GGG Call-Outs

Episode | From: Guy's Grocery Games
Guy Fieri is bringing Grocery Games grudge matches! Two worthy competitors are back to call out the opponents they lost to in a pair of highly-anticipated rematches. First, a Chicago chef calls out the opponent who bested her in a bacon brawl, and both competitors select a "must use" ingredient that will give their double knockout bacon dish the edge. Then, Food Network Star Damaris Phillips settles the score with the Arizona chef that defeated her in the "Beat the Judge: Vegetarian" game as both competitors attempt to create the best vegetarian diner classic. The victor of each winner-takes-all match earns a $10,000 prize and bragging rights.

Meat for Lunch

Episode | From: Meat & Potatoes
It's lunchtime and Rahm Fama has a serious hankering for some meat! His first stop is Seattle, where he's heard that Skillet Street Food, a mobile eatery located in an Airstream trailer, is grilling up some of the best beefy burgers in the city, and they're topping them with salty and sweet bacon jam! Next, Rahm heads to Carver's Country Kitchen in Atlanta to indulge in their Southern-style luncheon, including homemade mega fried chicken breasts that are two-pounds per serving! With just enough room for one more mouthwatering, meaty lunch, Rahm wraps up this trip in Cambridge, Massachusetts and discovers the Atomic Meatloaf Meltdown Sandwich at All-Star Sandwich Bar.

Brian Boitano Bio

Article
Few athletes have enjoyed the artistic and popular success that figure skater Brian Boitano has achieved since winning the gold medal for the United States at the 1988 Winter Olympics Games in Calgary, Canada. Brian’s skating is characterized by power, precision, consistency and emotion. He created and routinely performs his signature jump, the Tano Triple, so difficult it has rarely been completed by anyone else. In competitions and exhibitions, Brian continues to raise the level of skating to new heights. He was the first American male athlete to have his own network television special, Canvas of Ice, which aired worldwide and was seen nationally on the ABC Network. The critically acclaimed special won awards in the International Film and Television Festival of New York and the Chicago International Film Festival. Brian was an Olympic alternate in 1980 and a member of the ’84, ’88 and ’94 U.S. Olympic teams. After turning professional in 1988, Brian won six world professional titles, placing first and scoring perfect 10s in each of 10 consecutive professional championships. As a professional, he won the first 20 out of the 24 competitions he entered, a record unmatched in the history of skating. He has taken a leadership role among professional skaters and his efforts have changed the face of professional skating, raising its standard beyond any level seen in the sport’s history. Brian won a prime-time Emmy Award, television’s highest honor, for his starring role in the HBO movie Carmen on Ice. He and fellow Olympic gold medalist Katarina Witt toured North America in three successful ice shows: Skating, Skating II and Skating ’92, which were broadcast on network TV. In 1994, he starred in Nutcracker on Ice with Oksana Baiul and Viktor Petrenko. For 15 years he toured with Champions On Ice around the country, headlining 25 national tours. Brian has provided expert commentary on televised skating shows for ABC, NBC and Turner networks. Brian’s book, Boitano’s Edge: Inside the Real World of Figure Skating (Simon & Schuster, November 1997), is currently in its third printing and is considered one of the finest skating books ever published. In 1995, Brian founded White Canvas Productions to create figure skating shows for both live and television audiences. More than 20 White Canvas specials have aired on NBC, USA Networks and TNT. Brian’s production of the Brian Boitano Skating Spectacular aired on NBC in January 2010.  Brian began his figure skating career in 1972 at the age of 8. After viewing a performance of “Ice Follies,” he traded his roller skates for ice skates and was enrolled in group lessons taught by Linda Leaver. She immediately realized his potential and suggested private lessons. Thus began a remarkable partnership that has lasted 30 years and continues to flourish with Linda also serving as Brian’s personal manager. At 14, while still in high school, he became the U.S. Junior Men’s Champion. Brian gained world recognition when he was 19 as the first skater to complete all six different triple jumps in a World Championship. He placed fifth in the 1984 Olympic Winter Games in Sarajevo and won the first of four consecutive U.S. Men’s titles in 1985. In total, Brian, a three-time Olympian, has won more than 50 titles, including 23 international gold medals, two World titles, two Pro/AM titles, 16 professional titles, four U.S. National titles, as well as the Olympic Gold Medal. Brian has been inducted into the World Figure Skating Hall of Fame, the U.S. Figure Skating Hall of Fame and the National Italian-American Hall of Fame. He is one of the founding members of the National Safe Kids Campaign Entertainment Alliance and is also a member of the Public Awareness Council of the American Cancer Society. In 1998, Brian founded Youth Skate, a non-profit organization whose purpose is to introduce San Francisco’s inner-city youth to the sport of ice skating. Since its inaugural year, more than 6,000 children aged 5 to 15 have participated. Now in its twelfth season, the charity continues to grow with Brian as an active participant. With a lifelong passion for food and cooking, Brian premiered a Food Network cooking series, What Would Brian Boitano Make?, in August 2009. In the series, Brian takes viewers on a reality cooking adventure as he creates amazing food for a new event in each episode focusing on innovative but accessible dishes.

Surf n' Turf

Episode | From: Food Network Specials
Join host Deborah Fewell (from season 1 of The Next Food Network Star) when she checks out some of the coolest surf towns, hottest waves and wonderfully delicious foods across America--from the wild waters of Hawaii to the golden coast of California, all the way to the island of Nantucket. Deborah will take you to out of the way "insider" restaurants in funky beach communities and introduce you to local surfers including the Hobgood brothers (both ranked in the top ten in the world), Aamion Goodwin, one of the most photographed surfers in the world and Aamion's wife, Daize Shayne, a rock musician and former longboarding champion.

Housewarming Party

Celebrate your new home with a home made meal that's as simple as it is delicious. You'll be the envy of the neighborhood with recipes for Crespelli "Short Stacks" with BBQ Chicken; Slightly Cooked Gazpacho and Olive Oil Cake. Gameplan 2 Days Before Party: Assemble and simmer all ingredients for Barbeque Sauce. Cool, cover and refrigerate sauce until day of party. Blend ingredients for Crespelli Short Stacks crepe batter. Cover batter and refrigerate. Mince carrots for Slightly Cooked Gazpacho. Saute carrots with garlic, add tomato juice. Season and pour into a bowl to cool. Cover the Gazpacho and refrigerate. Reheat Barbeque Sauce. Using a roasted store-bought chicken, remove the skin and pull the chicken from the bone. Stir the chicken into the warm Barbeque Sauce. Stir in orange zest. Set aside to cool. Cover and place chicken in refrigerator. Pull Gazpacho from the refrigerator and finish Gazpacho by adding small-diced red onion, zucchini, celery, fennel, fennel fronds. Season Gazpacho, cover and set aside in refrigerator. Cook crepes in butter. Layer crepes on a sheet pan on top of wax paper. Assemble Crespelli Short Stacks by buttering crepes and layering them with chicken in Barbeque Sauce. Wrap finished crepes in foil and set aside in refrigerator. 1 Hour Before Party: Pre-heat oven to 350?F and place wrapped Crespelli Short Stacks for 30 minutes to heat through. Reduce orange juice for Olive Oil Cake. Reserve. Assemble chopped scallions, cabbage, apple, lemon juice, lemon juice, olive oil for Apple Slaw. Blend milk, eggs, olive oil, liquor, reduced orange juice, sugar, rosemary, lemon zest and anise seed for Olive Oil Cake batter. Add dry ingredients, baking powder and flour, to Olive Oil Cake batter. Bake Olive Oil Cake in two greased round spring-form pans. Plate Gaspacho in a large bowl. Finish with chopped fresh parsley, fresh basil and Sweet 100 tomatoes and red wine vinegar. At the Party: Toss Apple Slaw with dressing. Remove Crespelli Short Stacks from the oven and slice into 8 pieces. Un-old Olive Oil Cakes and spread with orange marmalade while cake is still warm. Slice cakes into eights and garnish with rosemary. Eat and Enjoy!

Chocolate by Moonlight Party

Moonlight and chocolate - what could be more romantic? Michael makes an all chocolate supper for two under the stars. Every course has chocolate in it: the salad, the pasta, the entrée, and of course, the dessert!

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