So last night was the 2 hour season finale of Hell’s Kitchen Season 6 and it was H-O-T!!!
From the beginning I had a feeling it would come down to the two chefs who were injured early in the competition. Kevin rolled both his ankles and Dave severely broke his wrist, which he struggled with endlessly. They both grinned through the pain to the bitter end and found themselves facing a very proud and almost emotional Gordon Ramsay.
Throughout the season, both chefs displayed an amazing talent in preparing their individual dishes, they showed consistency in challenges and exhibited leadership during dinner services.
At first I thought Kevin would take it, since in my opinion, he was the most consistent chef of this season. In fact I think one of the only times he screwed up was in last night’s challenge, where the 3 remaining chefs had to make a dish using ingredients from a specific county taking part in the 2010 winter games in Vancouver. Kevin had to prepare a dish using ingredients from Mexico, I think there’s even a sound bite of him saying “Mexico, everybody’s made Mexican food, this will be the easiest dish ever. Unfortunately Kevin forgot one of his key ingredients, the mole sauce, when presenting to the 3 top chefs representing their respective countries. Dave was thrown a curve ball when he was challenged to make Indian food. Dave had never eaten or cooked with such ingredients, but as usual he took it with stride and prepared what he thought would please the chefs. Unfortunately Dave though he was being clever when he deduced, that since cows are sacred in India, he better cook with pork… SORRY WRONG ANSWER!!! Thankfully the Indian chef wasn’t too offended, ’cause Dave more than made up for the mistake with his superior quality dish.
As anticipated, the final dinner service not only brought back interesting characters like Van and Robert who cooked up a storm for their respective chefs, but served up one of the tightest and most intense Hell’s Kitchen finale ever.
Now in case you didn’t see it, here’s the spoiler… Dave won!!!
But let me give you my rationale for why I think he won and why Kevin did not. Again, this is my opinion, please feel free to comment with your own theories…
DAVE WAS ON DRUGS - Throughout the season he seemed very mellow, never raising his voice or a fist (not that he could even if he wanted to). Kevin on the other hand, although consistent, was not shy about “Ramsaying” up himself in the kitchen while on his own station or even worse, on the pass as we saw in last night’s final dinner service, he almost blew it before he even got started, Amanda or no Amanda.
Dave stayed cool, calm and collected from beginning to end… Something tells me it was from all the pain killers he was probably taking : )
Now that the competition is over and real life kicks in, does Dave have what it takes to run the Araxi Restaurant in Whistler B.C. for the 2010 Winter Olympics?
I would say, he could do it with one arm tied behind his back.
Baseball food is all about the hot dogs, right? Wrong. When the new Yankee Stadium opens next week, those lucky enough to be sitting in the club and suite areas will have access to some pretty fancy fare. For example, Iron Chef Masaharu Morimoto will be running a cooking station, as well as a chef from Le Cirque and Elaine’s. In the Delta 360 section, patrons will be able to check out the dining room where, occasionally, two Food Network chefs will cook in open kitchens.
In the rest of the stadium, expect carts full of Asian noodles, sushi, a southwestern grill, fresh fruit and, of course, franks. Read more…
No one is sure whether it was road kill or game from a hunter, but what they do know is that a suburban Buffalo restaurant was shut down after an inspector found employees butchering a dead deer inside the business.
Erie County Health Department officials said they got a tip Friday about a dead deer in the China King restaurant in the town of Hamburg, just south of Buffalo.
According to the health officials there was no indication the deer meat was served to any customers.
Chefs have to go from thinking about cooking to finances. Restaurants have to tighten their belts because of the financial crisis that is affecting people’s spending habits.
“This is really the toughest operating environment for the industry in 20 years,” said Hudson Riehle, senior vice president of research and information services for the National Restaurant Association.
Restaurants tend to run on tight profit margins — an average of about 4 percent before taxes, Riehle said. “When that margin is under pressure, there is less room for error,” Riehle said.
Food writer and blogger Andrea Strong said she thinks the downturn will translate into restaurant closures, citing the recent shuttering of the contemporary American eatery Sheridan Square, after less than six months, and its sister restaurant Tierra, which was open only two days.
DES MOINES, Iowa, April 17 /PRNewswire/ — A recent survey of more than 1,000 chefs across the country reveals: Latin American cuisine is one of the “hottest” ethnic cuisines in 2008(1). Cinco de Mayo, a holiday that historically celebrates the defeat of the French army by the Mexicans at the Battle of Puebla in 1862, has fast become one of America’s most popular occasions for general celebration and entertaining. It is the perfect occasion to bring the dynamic flavor of Latin food to your family’s dinner table.
To help home cooks create their own Latin fanfare at home, the National Pork Board has teamed up with entertaining experts and co-authors of Latin Chic: Entertaining with Style and Sass, Carolina Buia and Isabel Gonzalez, to offer tips for Cinco de Mayo cooking and entertaining.
“Requiring little preparation, pork is the ideal menu choice for Latin cuisine because the wide arrays of cuts are versatile enough to pair with nearly every flavor,” said Buia. “For example, pork chops or tenderloins can be paired with pre-made fruit or vegetable-based salsas and spice rubs with Caribbean and Latin themes.” Pork’s role in New World cuisine dates back to 1539, when Spanish explorer Hernando de Soto landed in Tampa Bay, Fla. with America’s first 13 pigs, beginning a flavorful tradition that we continue to enjoy today.
Delicioso Edible Essentials
“The secret to spicing up mealtime with Latin-style dishes is choosing simple, yet delicious dishes. Pork recipes are the perfect fit — preparation is as easy as uno, dos, tres so you spend less time in the kitchen and more time with your family and friends,” said Gonzalez.
Buia and Gonzalez created two recipes that incorporate the spirited flavor of Mexican street-food fare and require less than 45 minutes in the kitchen:
— Velveted Pork Tacos — a unique and fun alternative to traditional
chicken or beef tacos; the self-serve style of this dish makes it the
perfect choice for feeding the family or a large crowd!
— Pork Medallions with Mirasol and Cherry Cream Sauce — not only do the
moist pork tenderloin medallions meld the piquant bite of Peruvian
Mirasol peppers with the candied hint of dried cherries, but pork
tenderloin is the leanest cut of pork with only 2.98 grams of fat per
3-ounce serving, making it as lean as a skinless chicken breast.
Serve these delicious pork dishes with grilled corn on the cob with chipotle butter or black beans garnished with cilantro.
Fixings for a Fabulous Fiesta
In addition to eating with zing, set the mood for your Latin-infused dinner by creating a fun atmosphere with these do-it-yourself decor tips from Buia and Gonzalez.
— Charming Centerpieces — For a truly special table presentation, place
several de-stemmed Hibiscus flowers in large, shallow bowls filled with
water. Hibiscus flowers are everywhere in Mexico and are often found
growing in front and back yards.
— Enjoyable Ambiance — Play some regional music and decorate with
festive lights to create the perfect Latin setting.
— Tricks and Treats — Close the night with a pinata for a truly
memorable fiesta, for adults and kids alike!
These recipes and entertaining tips are perfect for Cinco de Mayo (May 5), Mexican Independence Day (Sept. 16) or any occasion throughout the year.
For more inspirational recipe ideas and Latin American entertaining tips, visit TheOtherWhiteMeat.com. Photography for the recipes mentioned above are available for download within the Internet Press Kit and/or upon request.
(1) National Restaurant Association. “What’s Hot, What’s Not” chef
survey, Dec. 2007 (survey addressed hot cuisine for 2008)
BOSTON, Jan. 28 /PRNewswire/ — Over the years, the Boston Wine Expo, has become just as renown for its culinary offerings as it is for its wine. Today, gourmet cafe and catering company Sebastians announced that it will participate in the Expo’s long standing tradition of culinary excellence by providing mouth watering samples of a new pasta offering by Carla’s Pasta called Sacchettini®, to guests at the event to be held February 9-10 at Boston’s World Trade. This unique stuffed pasta is made with a special blend of six-cheeses and is then lightly fried and topped with a savory tomato BBQ sauce created by Sebastians Executive Chef John Merrill using locally grown Backyard Beauties tomatoes from Backyard Farms of Madison, ME.
“There’s no better combination than pasta and wine and, with more than 2,000 wines to choose from at the Expo, there’s no better place to offer this item,” comments Sebastians President Emil Grosso.
Sebastians will be located on the exhibition floor at booth #118
About Sebastians
Sebastians Cafe and Catering was established in 1985 and has developed into a niche sized but diverse food service provider, offering a high quality dining experience to a wide range of clients in the corporate and distinctive catering, retail, and corporate dining arenas. For more information on Sebastians, please visit www.sebastians.com or call 1.888.563.8334 or 617.563.8334.
We sat down with Anthony Bourdain, who talked about food, his show, and his book.
BENTON HARBOR, Mich., Oct. 1 /PRNewswire/ — Susan G. Komen for the Cure and KitchenAid are once again offering those who love cooking and sharing good food a number of ways to support the fight against breast cancer in October (National Breast Cancer Awareness Month) and throughout the year. This ongoing fundraising initiative, Cook for the Cure®, has raised more than $5 million for the cause since 2001.
New Pink Products.
Visit retailers nationwide or www.CookForTheCure.com to view the latest additions to the KitchenAid pink product collection that generate donations to Komen for the Cure. New pink products include a hand-held manual food chopper, a set of culinary tools with a crock, a 12-cup muffin pan and an assortment of cutting boards. Also new this year is a set of two pink grill pans. Each pink product that is purchased and then registered at www.CookForTheCure.com will generate a donation of up to $50*. KitchenAid guarantees a minimum donation of $1 million to Komen for the Cure in conjunction with the pink product collection for 2007.
Downloadable Kit for Hosting a Fundraising Party.
Anyone can follow the example of such culinary notables as Bobby Flay, Mario Batali, Sara Moulton and Jacques Pepin by hosting their own Cook for the Cure® party. A new and improved party kit from KitchenAid provides ideas for raising funds while hosting a party for family and friends. More than 20 pages of recipes and tips provide all the tools needed for a wonderful brunch, appetizer, dessert, or dinner party. Hosts also now have the chance to decide if they want their donations to support a local Komen Affiliate or Komen’s national office.
“The Cook for the Cure® party kits represent an integral part of our program,” notes Deb O’Connor, Senior Manager of Brand Experience, KitchenAid. “These kits allow foodies to raise funds and awareness for the fight against breast cancer by sharing their culinary talents with loved ones.”
Consumers can visit www.CookForTheCure.com to download this kit and start planning a party with a purpose.
Purchase Pink, Get A Free Gift.
Purchase any KitchenAid® countertop appliance from the pink product collection at www.CookForTheCure.com or www.ShopKitchenAid.com through the end of October and receive a free limited-edition Better Homes and Gardens® “Pink Plaid” cookbook by mail. The collection includes the popular Artisan® Stand Mixer, 12-Cup Food Processor and 5-Speed Blender (carrying suggested retail prices of $349.99, $249.99 and $149.99, respectively); each of which generates a donation to the cause when registered on www.CookForTheCure.com.
About KitchenAid. Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. From countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars, KitchenAid now offers virtually every essential for the well-equipped kitchen. To learn why chefs choose KitchenAid for their homes more than any other brand**, visit www.KitchenAid.com.
About Susan G. Komen for the Cure. Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure and launched the global breast cancer movement. Today, Komen for the Cure is the world’s largest grassroots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all and energize science to find the cures. Thanks to events like the Komen Race for the Cure, we have invested nearly $1 billion to fulfill our promise, becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. For more information about Susan G. Komen for the Cure, breast health or breast cancer, visit www.komen.org or call 1-800 I’M AWARE.
* During 2007, KitchenAid is proud to donate a minimum of $1,000,000 to Susan G. Komen for the Cure in conjunction with its pink product collection. Consumers must register each pink product purchased at cookforthecure.com to generate a donation. See cookforthecure.com for more details.
**Based on a September 2005 survey, KitchenAid was found to be the home kitchen appliance brand chosen most often by members of the International Association of Culinary Professionals when asked about refrigerators, ovens, cooktops, ranges, dishwashers, microwave ovens, electric mixers, blenders, food processors and toasters.
DETROIT, MI–(Marketwire - August 28, 2007) - Chefs Wolfgang Puck and Michael Mina each have announced the culinary teams for their restaurants inside MGM Grand Detroit, slated to open October 2, 2007. Executive Chef Marc Djozlija will lead the kitchen at WOLFGANG PUCK GRILLE and also will oversee the celebrity chef’s 24-hour in-room dining program. Executive Chef Don Yamauchi will make his widely anticipated debut within Mina’s BOURBON STEAK and SALTWATER restaurants.
“With the addition of these remarkable culinary talents to MGM Grand Detroit, we are laying a foundation for what is sure to be the most celebrated cuisine in the region,” said Rich Schneider, Vice President of Food and Beverage at MGM Grand Detroit.
Detroit native Marc Djozlija began his more than 15-year career with the Wolfgang Puck Fine Dining Group at Spago Las Vegas, a restaurant credited with sparking the fine dining and celebrity chef revolution that continues in Las Vegas today. Djozlija also played an integral role in the opening, as executive chef of the group’s first two bar and grill concepts (Wolfgang Puck Bar & Grill at MGM Grand in Las Vegas and Wolfgang Puck American Grille at Borgata in Atlantic City), making him uniquely qualified to debut Puck’s celebrated California-style cuisine to his hometown with WOLFGANG PUCK GRILLE. “After leaving Detroit 17 years ago, I’m elated to return home and work alongside Chef Puck to share his incredible culinary gift to Detroit for the first time,” said Djozlija. “Creating inventive, superior cuisine is my passion; WOLFGANG PUCK GRILLE will deliver on these objectives with an extensive menu to entice all palates at a variety of price points.”
WOLFGANG PUCK GRILLE will present a contemporary twist on the traditional “bar and grill” concept and also will be Puck’s first venue offering 24-hour dining (Friday and Saturday only). Guests will find Puck’s signature dishes utilizing his trademark standards for creating incomparable flavors using fresh, seasonal and organic ingredients. Lunch, dinner and late-night menus will offer creative salads, sandwiches and paninis, pizzas from the wood-burning oven, pastas, steaks and seafood. The restaurant will offer a spectacular setting crafted by esteemed hospitality designer Tony Chi reminiscent of Detroit’s bustling motor city culture, midwestern wheat fields and expansive skies. For an exclusive dining experience, guests can take advantage of Puck’s signature kitchen table for parties of 12 to 16, from which they will have the ideal vantage point to watch their culinary masterpieces come to life. WOLFGANG PUCK GRILLE will accommodate up to 190 guests and will be open from 6 a.m. to 1 a.m. Sunday through Thursday, 24 hours on Friday and Saturday.
Executive Chef Don Yamauchi will oversee the kitchens for both of Michael Mina’s MGM Grand Detroit restaurants, BOURBON STEAK and SALTWATER. A rising star chef, Yamauchi was named one of “America’s Best New Chefs” by Food & Wine Magazine and also is a James Beard Foundation “Best Chef Midwest” nominee. Most recently, Yamauchi cultivated a culinary following as executive chef at Tribute, one of Michigan’s most celebrated restaurants. Yamauchi also has played an integral role in the success of some of the Midwest’s finest restaurants, including Le Francais, and four-star restaurants Carlos and Gordon. Known for his intense attention to detail and dedication to excellence, Yamauchi strives for perfection in his cooking. “With each new venture, creation and dish, I strive to create a remarkable experience for each guest. Every texture and flavor should be individually recognized within each bite before it flows into one incredible taste sensation,” said Yamauchi.
A Mina veteran, Randolph Supnet will serve as executive pastry chef for both BOURBON STEAK and SALTWATER. Supnet will join the team at MGM Grand Detroit after three years as pastry chef at Michelin two-star MICHAEL MINA San Francisco where he played a vital role in the restaurant’s opening and overall success. Supnet began with Mina Group at Mobil four-star winner MICHAEL MINA Las Vegas (formerly AQUA BELLAGIO), where he worked for two years as assistant pastry chef alongside notable Mina alumni including pastry chef JJ Stith.
Also for Mina Group are the appointments of Andrew Ashmore as chef de cuisine for BOURBON STEAK, and Steven Fretz as chef de cuisine for SALTWATER. Following his work as sous chef at A.J.’s Steakhouse at Vegas’ Hard Rock Hotel, Ashmore began with Mina as the ‘rock star’ grill cook at STRIPSTEAK at Mandalay Bay and sizzled in the kitchen delivering 500 perfectly prepared steaks every evening. The incredible consistency and quality of his work earned him a promotion to acting sous chef. Fretz has worked alongside culinary greats including George Morrone (at the Fifth Floor and Tartare in San Francisco) and most recently with David Burke on the East Coast. Fretz also contributed to the opening of Mina’s ARCADIA restaurant in San Jose.
Upscale, modern and distinctive, Michael Mina’s signature restaurants will redefine Detroit’s culinary landscape. BOURBON STEAK, a classic steakhouse with a down-home feel, will deliver imaginative interpretations of traditional steakhouse favorites in a modern setting. Mina’s unique kitchen design will include wood-burning grills to perfect his slow-poached all-natural Angus Beef, prime ribs, short ribs, short beef and short pork. Other Mina classics on the menu will include Duck Fat Fries, Spinach Soufflé and Truffle Mac & Cheese. BOURBON STEAK will seat approximately 200 guests within its dining rooms, bar and lounge, and private dining area. BOURBON STEAK will open nightly at 5:30 p.m.; the lounge will open at 4 p.m.
SALTWATER will feature contemporary seafood and refined American cuisine in an elegant design that celebrates the richness of the sea. SALTWATER will showcase Mina’s classic dishes including Lobster Pot Pie, Caviar Parfait, Tartare of Ahi Tuna and Mussel Soufflé. Rich hues of blue, sparkling mosaic tiles, carved glass panels and romantic lighting will create an intimate and luxurious dining room where guests are bathed in soft-focused light and surrounded by plush, sumptuous fabrics. SALTWATER will seat 96 for dinner, 39 in the bar and lounge, and 22 in private dining rooms. SALTWATER will open for dinner nightly at 5:30 p.m.; the lounge will open at 4 p.m.
ABOUT MGM GRAND DETROIT
MGM MIRAGE’s MGM Grand Detroit will be the first and only downtown hotel and entertainment destination built from the ground up and will feature 400 chic and stylish guest rooms, including nine rooftop VIP suites and 56 opulent corner suites. Guests also will enjoy three signature restaurants by two of the world’s preeminent celebrity chefs: Wolfgang Puck and Michael Mina; 24-hour in-room dining by Puck in addition to casual restaurants; lounges, including a relaxed piano-style bar; high-energy nightlife; the only resort-style spa in southeast Michigan; and 30,000-square-feet of meeting space capable of hosting everything from large corporate events to intimate black-tie engagements. Unique characteristics of the destination include a private entrance and lobby “living room” for hotel guests only, a concierge level with full-service lounge, 24-hour in-room service, 24-hour valet and complimentary covered self-parking. Room reservations for November 1, 2007 and later are now available via www.mgmgranddetroit.com or (888) 646-3387.
GULFPORT, Miss., June 21 /PRNewswire/ — Tomorrow world-renowned Chef Emeril Lagasse will open his newest restaurant, Emeril’s Gulf Coast Fish House, at the Island View Casino Resort in Gulfport, Mississippi. Friday’s dinner service marks the debut of Lagasse’s “Coastal Creole” cuisine, as Chef de Cuisine Steve D’Angelo, General Manager Jason Lonigro and their staff of 90 infuse New Orleans flavor with Mississippi’s fresh seafood and unmatched Southern charm. The restaurant is open seven days, with dinner service from 5:30pm - 10:00pm Sunday-Thursday, and until 11:00pm on Friday and Saturday. (Lunch will be served in the near future). Reservations may be made by calling the restaurant, 228-314-1515
Emeril’s Gulf Coast Fish House is Lagasse’s first new restaurant project since 2003, and the tenth restaurant in the Emeril’s family. The menu explores “Coastal Creole” cuisine, a combination of Lagasse’s signature “new New Orleans” cuisine with an emphasis on fresh local seafood, produce and farm products that are unique to the region. The menu features Chef Emeril’s classics like New Orleans Barbecued Shrimp, and famous Banana Cream Pie, as well as new additions including Crispy Jumbo Lump Crabmeat Cake with Corn Maque Choux, and Shrimp & Grits.
“Opening a restaurant at the Island View is particularly special to me because my family and I have very close ties to the Gulf Coast,” says Emeril Lagasse. “My wife Alden grew up in Gulfport and we have spent a lot of time with our family and friends in this area. I am also very happy to be working with local guys Rick (Carter) and Terry (Green) at the Island View. I hope that this restaurant is a small step toward the recovery of this region and brings new attention to its unique food culture, abundant fresh seafood, game and produce.”
Friedmutter Group’s architectural design captures the allure of the environment and refreshing Coastal style. The venue is awash in natural lighting and hints of the Gulf waters with swirling glass ribbons and thousands of hand blown glass bubbles that float throughout the space. Inside the semi-private dining room beneath the 4,000 bottle wine tower, guests are surrounded by some of Chef Emeril’s best vintages, and dine at hand-crafted wood tables inset with shimmering glass. The main dining room offers views of the beach and nearby islands, with intimate banquets encircling a 14 foot capiz shell chandelier. A lively Chef’s food bar is the centerpiece of the eatery and your ticket to the action of the open kitchen.
“It has been quite a year for Island View Casino Resort, full of milestones since opening last September. However, seeing the doors to Emeril’s Gulf Coast Fish House open tomorrow will be an extremely proud moment — not only for our company, but for Terry and me on a personal level as well,” says Rick Carter, co-owner of Island View. “When we created the dream for Island View, we said we would aim for the very best for this resort, and in turn the very best for our hometown area. Emeril Lagasse shares that same vision and that passion; therefore, I can not thank him and his staff enough for joining us as Island View continues its commitment to revitalizing the Mississippi Gulf Coast.”
For more information, please visit http://www.emerils.com or http://www.islandviewcasino.com
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