YumSugar

Gordon Ramsay Has More Brewing With Fox

YumSugar — Thu, 18 Sep 2008 14:00:11 -0700

In a deal between Fox and star chef Gordon Ramsay, the chef has signed on for at least two more seasons of Hell's Kitchen and Kitchen Nightmares, a live cooking special, and - get this - yet another series.

Ramsay's third show will be based on his current British series Man Camp, a sort of boot camp for men, who are put through physical and intellectual challenges.

The live cooking special will encourage "young, vibrant, and tenacious" viewers to cook a meal with the chef at home. Says Fox programming executive Mike Darnell: "He's been unbelievably good to this network. He's as much a staple for us now as Simon Cowell or Hugh Laurie."

Ramsay's secret to television success? "I try hard to keep it real, and I'm someone who takes all this very, very seriously." Are you excited to hear of this new development for the sharp-tongued chef? Will you tune in to watch Ramsay's new show, which seems to be less focused on cooking?

Source

Martha To Feature Food Bloggers on New Season

partysugar — Mon, 15 Sep 2008 09:00:28 -0700

The new season of the Martha Stewart Show debuts today and besides proclaiming to be her "biggest" season yet, Martha has invited two prominent food bloggers to participate in Wednesday's program. Smitten Kitchen's Deb Perelman and Matt Bites' Matt Armendariz will sit down with Martha to discuss their interesting lives as food bloggers.

Always one to keep up with the current trends, it's no surprise that Martha would invite these prolific, popular bloggers to join her in the kitchen. Pearelman and Armendariz aren't the first food bloggers to appear on the show, last season Bakerella taught Martha how to make her famous mini-cake pops. I'm a huge fan of Ms. Stewart and I'm excited to see what she cooks up.

Will you watch? What do you think about the blogging show?

Source

Do You Have a TV in Your Kitchen?

YumSugar — Tue, 12 Aug 2008 12:15:57 -0700

When I complained to my mother the other day about what an impatient cook I am, she told me that my aunt passes cooking time by watching TV in the kitchen. I'm not a big television watcher, but the conversation left me wondering how many of you have a TV in your kitchen. Do you watch television while cooking or eating in the kitchen?

Source

Is the Food Television Industry Too Cheesy?

partysugar — Fri, 18 Apr 2008 13:43:33 -0700

In what is becoming a disturbing trend, more and more celebrity chefs are hamming it up on screen and being made to look like cartoon characters. Take the beginning of Hell's Kitchen, for example. The cheftestants frolic around stupidly: one throws a giant animated tomato, another catches the tomato, and yet another slices the tomato in half with a larger-than-life animated knife. Clearly these scenes were filmed on a green screen.

Rotoscoping - the film technique in which live action is mixed with animation - can also be scene in the opening credits of Rachael Ray's 30 Minute Meals. In it, Ray spins and sits on a colossal clock. The Rescue Chef - another Food Network show starting Danny Boome - is oozing with cheese. Even Bravo has jumped on the bandwagon with the super-cheesy portrait photos of the Season 4 Top Chef contestants.

Am I the only one whose noticed and is bothered by this trend? What do you think? Has food television becoming too cheesy?

Source, Source, Source, and Source

Yummy Links: Gordon Ramsay on the Big & Little Screens

YumSugar — Thu, 17 May 2007 01:39:15 -0700

All of my blabbering about Top Chef has almost made me forget that Gordon Ramsay's Hell's Kitchen begins June 4th! There are twelve contestants facing off this season and they range from retirement home chef to short-order cook. Could be interesting, but will it be as captivating as TC? - TV Food Fan

Oh and since I'm on the topic of Gordon Ramsay, rumor has it that his autobiobraphy, Humble Pie, has been optioned in to a movie. I wonder who will play him... - Yahoo News UK

Update:
In case you don't get enough Ramsay this summer, it looks like Fox has picked up a US version of Hell's Kitchen for the fall. - The Futon Critic [Thanks for the tip BuzzSugar!]

Image Source

Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV

Get Your Tivos Ready - Top Chef Starts June 13

YumSugar — Tue, 01 May 2007 07:01:19 -0700

Speaking of Top Chef it looks like we don't have much longer to wait. Bravo TV has just announced that the next season will begin on June 13. Right now they don't have the finalized list of contestants available, but rather a list of 29 candidates who may end up as contestants. They're asking you to watch the videos and then decide if they "sizzle or fizzle." Pretty clever marketing ploy, but I'm not sure what it's for, didn't they start filming back in March? Maybe it's a new format this season, maybe it starts with a large group and narrows down quick. I guess we'll have to wait until June 13 to find out.

Out of the 29 possible contestants, 6 are from California (including 3 from the SF Bay Area), 9 are from New York, 5 from Florida, 4 from Texas, 2 from Las Vegas and one each from Chicago, Hawaii, and Ohio. I didn't watch all 29 videos, but the contestants look promising and rumors have it that producers were looking for more experience and professionalism this season. As much as I love ridiculous TV drama, I think this sounds like a great plan.

Oh and I couldn't help but notice that one of the hopefuls is Chef Ryan Scott from San Franciso's Myth Café - sister cafe to the top-rated Myth.

Food Network & Craigslist

YumSugar — Thu, 26 Apr 2007 12:13:18 -0700

We all know and love Top Chef (well at least I love it), but would you watch Top Sous-Chef? The folks at Food Network are hoping you will - they've posted an ad on Craigslist looking for sous-chefs.

“Chopped,” a Food Network cooking competition is currently casting sous-chefs, who want to test their culinary skills against those of other sous-chefs. The show begins with four competitors and ends with only one as the winner.

Four competitors? Doesn't seem like too long of a run, could be interesting though... maybe.

But speaking of Food Network and Craigslist, I accidentally ran across another ad I think you might be interested in. If you live in the Bay Area, are a fan of Tyler Florence (who recently moved here, btw) and are a terrible Thanksgiving day cook, then send in your questions and a Food Network camera crew might stop by your house (no Tyler though, boo!).

And finally, I'm really sorry I didn't catch this one sooner, but Food Network fans in Denver, you just missed out on some live show taping.

Dinner With The Band and Sam Mason

YumSugar — Fri, 30 Mar 2007 14:46:22 -0700

Okay - every now and then the universe goes wild and produces amazing stuff that makes me shake my head and say what?? This time it's a webshow called "Dinner With The Band" which will pair Sam Mason (the former pastry chef of New York's famous WD-50 who's currently opening a new space called Tailor) and indie rock bands. Mason will invite his favorite touring bands into his apartment for a little cooking 101 and in turn, the band will do a live set. The end result is edited together with some flashy bits, recipes and great music clips. The pilot, which features New York's own The Cloud Room, was picked up by OnNetworks - an Austin, Texas based new media company - for 8 online episodes. The pilot is available in 5 parts on the Dinner With the Band website, but if you want to check out the trailer, read more

Oh and I actually heard about this show a month or so ago, but somehow it never registered in my brain. It wasn't until someone told me that The Cloud Room was on the pilot that I remembered it. In an "it's a small world" sort of way, I went to college with one of their members. (That weird noise you just heard? That was the sound of my universe popping). Also, I know that I'm not a music expert like BuzzSugar, but the pilot also features a track by Tacks, The Boy Disaster and they happen to be one of my favorite bands right now, so bonus points for the show in my book. Good music, good food, fun bands? You bet I'll keep my eye on this one.

TV Dinners: Seinfeld - Chocolate Babka

YumSugar — Wed, 21 Mar 2007 07:58:32 -0700

For some reason I've been staying up late these days, it's not doing wonders for my skin, but it is allowing me to catch old episodes of Seinfeld. The other night the episode "The Dinner Party" was on and I don't know if you recall, but it's the one where Jerry and Elaine stop off at a bakery on their way to a dinner party. Their intention was to buy a chocolate babka to bring, however the couple ahead of them scores the last one and they're left with a "inferior" cinnamon babka. Now I've seen this scene before and I've never thought twice about it, but this time I stopped and wondered outloud, what on earth is a babka?

Well turns out that a babka is a polish coffee cake that is traditionally made with fruit fillings, such as raisins, and is glazed with a fruit-flavored icing. However modern day babkas are filled with cheese or chocolate. And according to Elaine the chocolate babka is where it's at.

To see if it's worth the hype, you can order a chocolate babka online, or you can check out the recipe and make one of your own.

To see the Seinfeld babka clip and get the tasty recipe, read more

Chocolate Babka
From All Recipes

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter
1 1/4 cups white sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
1 cup semisweet chocolate chips
1 cup chopped pecans
1/4 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cinnamon, and salt; set aside.
In a medium bowl, beat the butter and 1 1/4 cup sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium, and beat in the vanilla. Beat in the eggs, one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.
For the topping: In a small bowl combine the chocolate, pecans, 1/4 cup sugar, and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining batter, and sprinkle with the remaining crumb mixture; press the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the batter.
Bake in the preheated oven for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking until a skewer inserted halfway between the side of the pan and the tube comes out clean, about 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert cake onto rack, and cool completely.

Print recipe with images | without images