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Showing 3,191 - 3200 of 4,299 results for chopped all-stars, season 2
Shake It Up
Episode
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Barefoot Contessa: Modern Comfort Food
It's cocktail time. Ina is preparing three incredible easy canapes special enough for the holidays and all year round. There's fresh Salmon Tartare, Sopressata With Cheese in Puff Pastry and Chipotle and Rosemary Roasted Nuts. Plus, America's top mixologist Brian Van Flandern is challenged to create two incredible cocktails, one modern and one vintage, to match the menu, and he comes up with The Barefoot Contessa and a Hemingway Daiquiri. Then it's all about cocktails and canapes in Ask Ina.
Amazing Animals: Doggone Good
Episode
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Kids Baking Championship
Dog Man is half police officer and half dog, and the animated movie "Dog Man" is all about him. So, for this challenge, hosts and judges Duff Goldman and Kardea Brown pair up the 10 bakers to create two-tiered Dog Man cakes! One team member creates a dog head for the top tier, and their teammate makes the human bottom tier of the cake. For a twist, the bakers must incorporate an ingredient that all dogs (and humans) love -- bacon!
Valerie Bertinelli
TALENT
Two-time Golden Globe Award-winning actress Valerie Bertinelli first became a household name for her role as Barbara on CBS' long-running series One Day at a Time. Over the years, her career has expanded to include television personality, spokeswoman and New York Times best-selling author of One Dish at a Time and Losing It, Finding It: And Satisfying My Hunger for Life Without Opening the Fridge. Bertinelli has also helped develop, produce and star in several television movies and miniseries. In August 2012, Bertinelli received a star on the Hollywood Walk of Fame. She recently starred as Melanie Moretti in TV Land's critically acclaimed sitcom Hot in Cleveland. Her cookbook, Valerie's Home Cooking, was released in the fall of 2017.
Boared Silly
Episode
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Chopped Junior
Actress Ali Larter, Food Network Star contestant Arnold Myint and chef Chris Santos are on the judging panel and are ready to put these junior chefs to the test! The first round has boar and is anything but boring when plans fall apart for one of the competitors in the final seconds. A delectable fish and some colorful tubers are two of the must-use entree ingredients, then a taco theme in the dessert basket promotes a lot of creativity.
Home Sweet Grandma
Episode
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Clash of the Grandmas
First, the four grannies create handheld versions of mac and cheese to hold the family over until dinner. Next, they have only 30 minutes to make meatloaf for unexpected guests, with the help of unexpected sous chefs: the grandpas! Then, the final two grandmas try to freeze out the competition by producing an ice cream sandwich worthy of the $10,000 prize using liquid nitrogen. The judging panel features Food Network Star winner Eddie Jackson, TV host Brandi Milloy and chef Jamika Pessoa.
Iron Chef Battle
Episode
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Food Network Star
The final four arrive in NYC! Alton Brown meets them at Food Star's version of "Kitchen Stadium" to explain that the finalists will compete in a real Iron Chef America battle! The challenge is two-pronged: one pair will battle in the kitchen head to head, while the other pair will act as commentators for the battle, try to outdo each other's knowledge and camera presence. The Selection Committee and guest Iron Chefs Michael Symon, Cat Cora, and Morimoto will judge.
Delivery: High-End at Home
Episode
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Guy's Grocery Games
Guy Fieri and his son Hunter invite three of Flavortown Market's winningest chefs to prepare restaurant-quality dinners at home using GGG Delivery boxes of the market's finest foods, plus a scale to weigh the mere 7 pounds of ingredients they can actually use. Then the GGG champs must make a modern 5-star dinner that features high-priced and bargain-basement flavor combinations. The chef with the highest combined score after two rounds gets to spin for up to $20,000!
Jumbo Shrimp, Jumbo Flavor
Episode
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Grill It! with Bobby Flay
Bobby Flay and guest, Ralph "Sonny" Aloisio tackle Jumbo Shrimp "head on" with two tasty recipes on the grill. Sonny serves up his Citrus-Marinated Grilled Jumbo Shrimp while Bobby whips up his own version of a classic with Grilled Shrimp Scampi. Plus, a one-of-a-kind Cheesy Polenta With Wild Mushrooms, Grilled Zucchini Salads and crispy, crunchy Crostinis with Grilled Scallions, Tomato and Mascarpone. And someone is mixing up a refreshing summer drink that is the "star" of the show!
Michiel Perry
TALENT
Southern native Michiel Perry is the founder of lifestyle brand Black Southern Belle (BSB), the leading source highlighting African American women with a Southern connection. With a bit of inspiration, while planning her wedding in Charleston and decorating her first home in Maryland, Michiel was inspired to cultivate a gathering place for inspiration on Southern travel, African American culture, home decoration, entertaining, and life’s milestones. BSB expresses her passion for all things “Southern Bred and Soul Infused.” Michiel enjoys life in her historic home in Walterboro, South Carolina, with her husband and two children.
Elise Kornack
PROFILES
Chef Elise Kornack is a veteran of some of New York’s most acclaimed kitchens, including April Bloomfield’s Spotted Pig and Marcus Samuelsson’s Aquavit (now helmed by Emma Bengtsson. But after working with some very big names, Kornack decided to go small. In 2013, she and Anna Hieronimus (wife and sole supporting staff) opened Take Root, a 750-square foot, 12-seat tasting menu destination in Brooklyn. Their fare reflected their philosophy: mindful dining using local ingredients, careful preparation, but without pretension (the tasting menu cost $125, a steal compared to New York standards). Out of her galley-sized kitchen, Kornack plated far-reaching flavors, from sweetbreads with shaved squash to chocolate mousse with sour honey powder. In return, critics showered her with praise: Kornack landed on Forbes Magazine’s and Zagat’s “30 Under 30” lists; was a “James Beard Rising Star Chef” semifinalist for the last three years running; and saw Take Root earn a Michelin star.But even the brightest stars can burn out (and singe a chef’s sanity)—which is why Kornack decided to close the restaurant before that happened, ending on a high note: “When you feel like you’re doing your best, when your space looks the best, and your food tastes the best, that’s when you should stop.” She and her wife are now taking root in richer soil: the Catskills, where she hinted to us, she’s partnering with a nearby farm to open a farm-to-table restaurant. The recipes Kornack made for Panna are fresh yet familiar. They include some childhood favorites like Beef Braciole, her grandmother’s specialty, stuffed with breadcrumbs and braised with tomato-wine sauce. You’ll melt for her Cinnamon Semifreddo, an Italian frozen custard, made sans ice cream machine and topped with bourbon-macerated figs; the silkiest sunchoke soup, drizzled with aromatic ginger oil; a giant, crispy rice pancake served with greens and a fried egg; charred cabbage wedges with almond vinaigrette; and parsnip cake (similar to carrot cake) brightened with apple compote. Luckily, you don’t have to churn it out all at once for a multi-course tasting menu like Kornack can—but you should take her skills to your kitchen, and enjoy each stunning dish, bite by bite.
