In case you missed them, Ultimate Recipe Showdown episodes from Season 3 repeat on The Food Network starting Monday, December 20, 2010 at 7:00PM/6c.
Party Foods airs on Monday the 20th, followed by Comfort Foods on Tuesday, Hot and Spicy on Wednesday and Burgers on Thursday. On Friday December 24th, two back-to-back episodes, Cakes and Desserts and Hometown Favorites, air starting at 6:00PM/5c.
The first season aired in March 2008 with dual hosts, Marc Summers and Guy Fieri. Guy took the reins solo in the second season, which aired in February 2009. This third season originally aired in March 2010.
At the time of this writing, there has been ZERO buzz about a 4th season of Ultimate Recipe Showdown.
-> more on Ultimate Recipe Showdown <-
Showing posts with label ultimate recipe showdown. Show all posts
Showing posts with label ultimate recipe showdown. Show all posts
Sunday, December 19, 2010
Thursday, June 17, 2010
Guy Fieri cooks up pork tacos at Good Housekeeping
EaterNY reported yesterday that Guy Fieri was causing a stir in the New York Times cafeteria, but what looked more interesting to me was his stirring up Pork Tacos with Rosemary Ellis, editor in chief of Good Housekeeping.
Regular readers and fans will recognize Rosemary as one of the judges from Ultimate Recipe Showdown.
Watermelon Pork Tacos in Lettuce Shells - recipe
from Food Network Magazine
Ingredients
For the pork:
2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
1 tablespoon onion powder
1 teaspoon red pepper flakes
1 tablespoon freshly ground pepper
2 tablespoons chopped fresh ginger
1 tablespoon seeded and minced serrano chile
2 tablespoons minced fresh garlic
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
For the salsa:
2 tablespoons rice vinegar
1/4 cup olive oil
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
1 cup small (about 1/4 inch)watermelon cubes
1/4 English cucumber, seeded and cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
4 large, sturdy romaine-heart leaves, cut into 4-inch lengths (to resemble taco shells)
Directions
Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.
Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.
Fill the lettuce "shells" with pork, top with salsa and devour!
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Meet Guy Fieri in NY and have a free waffle
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Guy Fieri recipes - Food Network Magazine
pass it on - http://bit.ly/9a0lHQ
Regular readers and fans will recognize Rosemary as one of the judges from Ultimate Recipe Showdown.
Watermelon Pork Tacos in Lettuce Shells - recipefrom Food Network Magazine
Ingredients
For the pork:
2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
1 tablespoon onion powder
1 teaspoon red pepper flakes
1 tablespoon freshly ground pepper
2 tablespoons chopped fresh ginger
1 tablespoon seeded and minced serrano chile
2 tablespoons minced fresh garlic
3 tablespoons soy sauce2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
For the salsa:
2 tablespoons rice vinegar
1/4 cup olive oil
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
1 cup small (about 1/4 inch)watermelon cubes
1/4 English cucumber, seeded and cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
4 large, sturdy romaine-heart leaves, cut into 4-inch lengths (to resemble taco shells)
Directions
Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.
Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.
Fill the lettuce "shells" with pork, top with salsa and devour!
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Meet Guy Fieri in NY and have a free waffle
Father's Day deals from Food Network Store
Guy Fieri recipes - Food Network Magazine
pass it on - http://bit.ly/9a0lHQ
Friday, April 9, 2010
URS-3 this Sunday, Cakes and Desserts
I've been enjoying Ultimate Recipe Showdown this season. With all the press over Minute to Win It and the already popular Diners, Drive-ins and Dives, URS just seems to get the short end of the food media stick.
So I was quite pleased to see this interview with Kerstin Sinkevicius, of Boston, Mass, a competitor on this week's episode of Ultimate Recipe Showdown, Cakes and Desserts.
Interview from The Boston Foodie:
Kerstin writes her own food blog at Cake, Batter, and Bowl.
We'll also meet Andria Gaskins, Kathi Jones-DelMonte and Jade Thompson in this week's episode; click here. Find out more, All About Ultimate Recipe Showdown.
And while I have your attention, I'm looking for a recipe for a cake: one that's light, airy, fluffy and moist and tastes exactly like a chocolate chip cookie. Is there one out there?
Related Posts:
This weekend's competitors, URS and M2WI, March 30, 2010
Video interview with Guy Fieri plus URS-3 giveaway
Excitement builds for Ultimate Recipe Showdown, season 3
So I was quite pleased to see this interview with Kerstin Sinkevicius, of Boston, Mass, a competitor on this week's episode of Ultimate Recipe Showdown, Cakes and Desserts.
Interview from The Boston Foodie:
Kerstin writes her own food blog at Cake, Batter, and Bowl.
We'll also meet Andria Gaskins, Kathi Jones-DelMonte and Jade Thompson in this week's episode; click here. Find out more, All About Ultimate Recipe Showdown.And while I have your attention, I'm looking for a recipe for a cake: one that's light, airy, fluffy and moist and tastes exactly like a chocolate chip cookie. Is there one out there?
Related Posts:
This weekend's competitors, URS and M2WI, March 30, 2010
Video interview with Guy Fieri plus URS-3 giveaway
Excitement builds for Ultimate Recipe Showdown, season 3
Saturday, March 20, 2010
This weekend's competitors, URS and M2WI
Sundays should be renamed Guydays. No, no, I'm kidding. But with two competition shows, a cooking show, and a food travel show all airing on Sundays, it's a lot to blog about. Two recent articles have been written about competitors who'll be on Guy Fieri's shows this weekend, Ultimate Recipe Showdown and Minute to Win It.
The Rhinelander Daily News reports that Barb Estabrook, known locally as "The Karate Grandma,” is one of the four competitors on URS-3 at 9pm/8c this Sunday, March 21, 2010.
This week's episode is Party Foods, a new category over last year. Barb's signature entry is Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney pictured at right (recipe) and her Three Cheese Crostini Appetizer (recipe) is on for the speed round.
Click here to read more about Barb and her competitors.
"This was really something," said Barb. “It’s a real honor since over 8,000 recipes were submitted. I taped the event in late September. High Noon Productions sent three men to Rhinelander to profile me.
"They spent the entire day with me, didn’t leave until after 10:30 p.m. They filmed me berry picking and shooting my rifle because I deer hunt. They also filmed me assisting kids with their karate at the YMCA. And they filmed me in my karate class. Then they came back to my home for a party and filmed that.
"It was a challenge. I was a bit nervous but Guy Fieri was smart, fun and really made you feel relaxed. I just made it under the time limits, though," Barb said. "Mine was a recipe for four and I was asked to make it for eight. There was twice as much to do."
Read the full article here.
*Update* Read an article about URS-3 competitor David Fogelman from Stamford, GreenwichTime.com.
And the Hanford Sentinel writes about a former Hanford local, Elia Cantu, for getting a spot on Guy Fieri's new game show, Minute to Win It. "The experience has been so surreal, it really is like how the contestants say when they are on these shows; it's so different when you are actually on stage and playing," Elia said.
She heard about the show and decided to try out for a spot. "I checked it out online and was like 'this is perfect for me,'" she said. "I was so stoked when I got picked."
Elia said soon after being selected she was called in by NBC to meet the show's producers and host Guy Fieri. "Guy is so awesome and sweet and down to earth, he really is so wonderful to work with," she said.
Her episode of the game show will air this Sunday, March 21, 2010 at 8pm/7c.
For the full story, click here.
Or click here to view NBC's sneak peek at Sunday's show.
Related Posts:
Excitement builds for Ultimate Recipe Showdown, season 3
How did Minute to Win It do?
More details on "Minute to Win It" with host, Guy Fieri
The Rhinelander Daily News reports that Barb Estabrook, known locally as "The Karate Grandma,” is one of the four competitors on URS-3 at 9pm/8c this Sunday, March 21, 2010.
This week's episode is Party Foods, a new category over last year. Barb's signature entry is Chicken Cordon Bleu Roll-Ups with Ginger 'n' Spice Blueberry Chutney pictured at right (recipe) and her Three Cheese Crostini Appetizer (recipe) is on for the speed round.Click here to read more about Barb and her competitors.
"This was really something," said Barb. “It’s a real honor since over 8,000 recipes were submitted. I taped the event in late September. High Noon Productions sent three men to Rhinelander to profile me.
"They spent the entire day with me, didn’t leave until after 10:30 p.m. They filmed me berry picking and shooting my rifle because I deer hunt. They also filmed me assisting kids with their karate at the YMCA. And they filmed me in my karate class. Then they came back to my home for a party and filmed that."It was a challenge. I was a bit nervous but Guy Fieri was smart, fun and really made you feel relaxed. I just made it under the time limits, though," Barb said. "Mine was a recipe for four and I was asked to make it for eight. There was twice as much to do."
Read the full article here.
*Update* Read an article about URS-3 competitor David Fogelman from Stamford, GreenwichTime.com.
And the Hanford Sentinel writes about a former Hanford local, Elia Cantu, for getting a spot on Guy Fieri's new game show, Minute to Win It. "The experience has been so surreal, it really is like how the contestants say when they are on these shows; it's so different when you are actually on stage and playing," Elia said.
She heard about the show and decided to try out for a spot. "I checked it out online and was like 'this is perfect for me,'" she said. "I was so stoked when I got picked."Elia said soon after being selected she was called in by NBC to meet the show's producers and host Guy Fieri. "Guy is so awesome and sweet and down to earth, he really is so wonderful to work with," she said.
Her episode of the game show will air this Sunday, March 21, 2010 at 8pm/7c.
For the full story, click here.
Or click here to view NBC's sneak peek at Sunday's show.
Related Posts:
Excitement builds for Ultimate Recipe Showdown, season 3
How did Minute to Win It do?
More details on "Minute to Win It" with host, Guy Fieri
Saturday, March 13, 2010
Tomorrow, Guy Fieri is on your television, all day long
Well, almost all day long. You know you've made it in the television entertainment industry when you have four different programs all airing on the same day, plus an hour-long program about your life - a Fest of Fieri, if you will, on Sunday, March 14, 2010.
All four of Guy Fieri's current in-production television shows will air at some time tomorrow and on every Sunday for the next few weeks, either on the Food Network or on NBC. And tonight, March 13th at 8 ET, with a follow-up broadcast on Sunday the 14th, the Food Network presents an encore of Chefography: Guy Fieri.
Guy's Big Bite - index page
New Episode
Totally Tempting Tostada
Airs on the Food Network
11:00 AM ET/PT - 30 minutes
Guy's Big Bite first aired on June 25, 2006. The successful inaugural six-episode series was renewed and is currently in its 7th season, with an 8th season on the way. This is the show where we get one-on-one time with Guy and his food, where he shares his life-long passion for cooking both regional American dishes and international cuisines. It is my favorite of his shows.
Chefography
A Food Network Special
Chefography: Guy Fieri
Airs on the Food Network
2:00 PM ET/PT - 1 hour
The Chefography series first aired in March of 2006 with Emeril, Giada, Paula and Ina. Guy Fieri's special was taped in December of 2008 and aired in August of 2009, highlighting the friends and family who influenced and inspired him. Tacitly evident in the story is Guy Fieri's admirable energy, determination and work ethic that has enabled his current career and status in the food and entertainment industry.
Diners, Drive-ins and Dives - index page
Comfort Food Classics
Family Style
Airs on the Food Network
3:00 PM ET/PT - two episodes, 30 minutes each
Undoubtedly, this is the show that catapulted Guy Fieri into fame and pop culture. It premiered in November 2006, recently aired its 100th episode and has no signs of slowing down. In addition to two best-selling books for Guy Fieri, Triple D has inspired fans to create maps, guides, websites, photo journals, Facebook pages, Twitter lists, iPhone apps and road trips. It has inspired people to go into the restaurant business! Diners, Drive-ins and Dives isn't just a television entertainment viewing choice, it's a slice of America.
Minute to Win It - index page
Series Premiere
Airs on NBC
7:00 PM ET/PT - 2 hours
The big gamble, the new show, this is Guy Fieri's first significant foray outside of the Scripps Network family and into network television. After having followed Guy for just over a year, I've come to find that his "brand," such as it is, is more than food or being a 'food dude' - it's a lifestyle, which includes food, yes, but also music, cars, cigars, sports, jokes, travel, friends, family, partying .... I'm thinking, of any non-food-related show Guy would do, this one is the MOST suited him and to what his lifestyle represents. It'll be fly.
Ultimate Recipe Showdown - index page
Season Premiere
Comfort Food
Airs on the Food Network
9:00 PM ET/PT - 1 hour
Now in its 3rd season, Ultimate Recipe Showdown first aired in February of 2008, a competition between home cooks for the best recipe in several genres. The show's then-partnership with TGI Friday's spawned commercials featuring Guy Fieri, and heavy rotation introduced his voice and face to an audience outside of the Food Network.
Five and a half hours of Guy Fieri on your television, Sunday, March 14, 2010.
Guy, your hard work is paying off. On behalf of your friends and fans, may I say congratulations on this red letter day. It's an epic achievement.
Note: Daylight Savings Time begins tomorrow too. So if you're recording programs, check that your systems move their clocks forward one hour. :)
Related Posts:
More details on "Minute to Win It" with host, Guy Fieri
Chefography: Guy Fieri
Episodes of Guy's Big Bite
Excitement builds for Ultimate Recipe Showdown, season 3
How restaurants are chosen for Diners, Drive-ins and Dives
All four of Guy Fieri's current in-production television shows will air at some time tomorrow and on every Sunday for the next few weeks, either on the Food Network or on NBC. And tonight, March 13th at 8 ET, with a follow-up broadcast on Sunday the 14th, the Food Network presents an encore of Chefography: Guy Fieri.
Guy's Big Bite - index page
New EpisodeTotally Tempting Tostada
Airs on the Food Network
11:00 AM ET/PT - 30 minutes
Guy's Big Bite first aired on June 25, 2006. The successful inaugural six-episode series was renewed and is currently in its 7th season, with an 8th season on the way. This is the show where we get one-on-one time with Guy and his food, where he shares his life-long passion for cooking both regional American dishes and international cuisines. It is my favorite of his shows.
Chefography
A Food Network SpecialChefography: Guy Fieri
Airs on the Food Network
2:00 PM ET/PT - 1 hour
The Chefography series first aired in March of 2006 with Emeril, Giada, Paula and Ina. Guy Fieri's special was taped in December of 2008 and aired in August of 2009, highlighting the friends and family who influenced and inspired him. Tacitly evident in the story is Guy Fieri's admirable energy, determination and work ethic that has enabled his current career and status in the food and entertainment industry.
Diners, Drive-ins and Dives - index page
Comfort Food ClassicsFamily Style
Airs on the Food Network
3:00 PM ET/PT - two episodes, 30 minutes each
Undoubtedly, this is the show that catapulted Guy Fieri into fame and pop culture. It premiered in November 2006, recently aired its 100th episode and has no signs of slowing down. In addition to two best-selling books for Guy Fieri, Triple D has inspired fans to create maps, guides, websites, photo journals, Facebook pages, Twitter lists, iPhone apps and road trips. It has inspired people to go into the restaurant business! Diners, Drive-ins and Dives isn't just a television entertainment viewing choice, it's a slice of America.
Minute to Win It - index page
Series PremiereAirs on NBC
7:00 PM ET/PT - 2 hours
The big gamble, the new show, this is Guy Fieri's first significant foray outside of the Scripps Network family and into network television. After having followed Guy for just over a year, I've come to find that his "brand," such as it is, is more than food or being a 'food dude' - it's a lifestyle, which includes food, yes, but also music, cars, cigars, sports, jokes, travel, friends, family, partying .... I'm thinking, of any non-food-related show Guy would do, this one is the MOST suited him and to what his lifestyle represents. It'll be fly.
Ultimate Recipe Showdown - index page
Season PremiereComfort Food
Airs on the Food Network
9:00 PM ET/PT - 1 hour
Now in its 3rd season, Ultimate Recipe Showdown first aired in February of 2008, a competition between home cooks for the best recipe in several genres. The show's then-partnership with TGI Friday's spawned commercials featuring Guy Fieri, and heavy rotation introduced his voice and face to an audience outside of the Food Network.
Five and a half hours of Guy Fieri on your television, Sunday, March 14, 2010.
Guy, your hard work is paying off. On behalf of your friends and fans, may I say congratulations on this red letter day. It's an epic achievement.
Note: Daylight Savings Time begins tomorrow too. So if you're recording programs, check that your systems move their clocks forward one hour. :)
Related Posts:
More details on "Minute to Win It" with host, Guy Fieri
Chefography: Guy Fieri
Episodes of Guy's Big Bite
Excitement builds for Ultimate Recipe Showdown, season 3
How restaurants are chosen for Diners, Drive-ins and Dives
Wednesday, March 10, 2010
Video interview with Guy Fieri plus URS-3 giveaway
Jeremy interviews Guy Fieri at the South Beach Food and Wine Festival, 2010.
See more video uploads at www.youtube.com/user/jeremycooksdotcom or visit his site directly at http://jeremycooks.com.
Also, Guy Fieri has been doing rounds and rounds of interviews. Click here to hear Guy's interview with Mark and Brian on 95.5 KLOS.
Plus, in honor of the 3rd season of Ultimate Recipe showdown, Monsters & Critics is giving away six items in one “Ultimate Kohl’s” prize package which will include:
Pizza Wheel
4-pc. Square Bowl & Bamboo Serving Tray Set
Conical Box Grater Unique
Bobby Flay Ultimate Spatula
Dough Scraper
Network Digital Thermometer & Timer
Approximate Retail Value of Prize Pack is $130.00. To enter, contestants need to provide a name and e-mail address. Upon notification of winning, contestants will have five days to reply with the name and address of where their prize should be sent.
Sorry, but this competition is open to residents of the USA only.
Related Posts:
Win a free Guy Fieri Dragon Dagger, or pick up some swag
Recent videos and interviews with Guy Fieri
Pictures, video from SoBe Wine & Food Fest 2010
See more video uploads at www.youtube.com/user/jeremycooksdotcom or visit his site directly at http://jeremycooks.com.
Also, Guy Fieri has been doing rounds and rounds of interviews. Click here to hear Guy's interview with Mark and Brian on 95.5 KLOS.
Plus, in honor of the 3rd season of Ultimate Recipe showdown, Monsters & Critics is giving away six items in one “Ultimate Kohl’s” prize package which will include:
Pizza Wheel4-pc. Square Bowl & Bamboo Serving Tray Set
Conical Box Grater Unique
Bobby Flay Ultimate Spatula
Dough Scraper
Network Digital Thermometer & Timer
Approximate Retail Value of Prize Pack is $130.00. To enter, contestants need to provide a name and e-mail address. Upon notification of winning, contestants will have five days to reply with the name and address of where their prize should be sent.
Sorry, but this competition is open to residents of the USA only.
(source)
Related Posts:
Win a free Guy Fieri Dragon Dagger, or pick up some swag
Recent videos and interviews with Guy Fieri
Pictures, video from SoBe Wine & Food Fest 2010
Monday, March 8, 2010
Excitement builds for Ultimate Recipe Showdown, season 3
With so much energy being thrown at Guy Fieri's new game show, Minute to Win It, on NBC, his 3rd season of Ultimate Recipe Showdown has almost been lost on the media. But fans of the Food Network know what's what and are talking up the new season with great interest. Visit the show's index page, full of information about this season's contestants and episodes.
This third season was taped in front of a live audience in late September 2009. The public was invited to request tickets for a morning or afternoon taping of the show, in Food Network's large Studio A, located above Chelsea Market in New York, NY.
Ultimate Recipe Showdown first debuted in February of 2008. The first season was co-hosted by Marc Summers (Double Dare, Unwrapped) and Guy Fieri.
Guy Fieri took the second season on his own; it premiered in February of 2009.
Several of this year's contestants are returning from last year. For example, Harold Cohen of Hollywood, FL won the 2009 burger competition with his Pimento Cheese Burger. Click here to view his brilliant performance from that episode of Ultimate Recipe Showdown, season 2.
And the charming Miss Emily Hobbs, of Ozark, MO, almost got it last year, but just missed out on the big win. Those of us who watched recall how much Guy was salivating over that Pumpernickel Pastrami Panini with Rosemary-Ale Jus. Girl, you were singin' his tune. She'll be back too.
Another of this season's competitors is Julie Merriman, from Seattle, WA. Click here to view her video entry for Ultimate Recipe Showdown: Hot and Spicy, due to air on March 28, 2010.
The Food Network will warm up the season with two re-runs from last year, Hometown Favorites and Cakes, airing on Friday, March 13th. URS-3 starts this weekend, Sunday, March 14, 2010 on the Food Network at 9pm/8c.
To see current uploads of Ultimate Recipe Showdown on YouTube, click here.
Related Posts:
Ultimate Recipe Showdown season 3 premieres March 14
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Food Network gears up for Ultimate Recipe Showdown 3
This third season was taped in front of a live audience in late September 2009. The public was invited to request tickets for a morning or afternoon taping of the show, in Food Network's large Studio A, located above Chelsea Market in New York, NY.
Ultimate Recipe Showdown first debuted in February of 2008. The first season was co-hosted by Marc Summers (Double Dare, Unwrapped) and Guy Fieri.
Guy Fieri took the second season on his own; it premiered in February of 2009.
Several of this year's contestants are returning from last year. For example, Harold Cohen of Hollywood, FL won the 2009 burger competition with his Pimento Cheese Burger. Click here to view his brilliant performance from that episode of Ultimate Recipe Showdown, season 2.
And the charming Miss Emily Hobbs, of Ozark, MO, almost got it last year, but just missed out on the big win. Those of us who watched recall how much Guy was salivating over that Pumpernickel Pastrami Panini with Rosemary-Ale Jus. Girl, you were singin' his tune. She'll be back too.
Another of this season's competitors is Julie Merriman, from Seattle, WA. Click here to view her video entry for Ultimate Recipe Showdown: Hot and Spicy, due to air on March 28, 2010.
The Food Network will warm up the season with two re-runs from last year, Hometown Favorites and Cakes, airing on Friday, March 13th. URS-3 starts this weekend, Sunday, March 14, 2010 on the Food Network at 9pm/8c.
To see current uploads of Ultimate Recipe Showdown on YouTube, click here.
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Ultimate Recipe Showdown season 3 premieres March 14
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Tuesday, January 26, 2010
Ultimate Recipe Showdown season 3 premieres March 14
Ultimate Recipe Showdown - Season Three with host Guy Fieri premieres Sunday, March 14, 2010 at 9:00 p.m. ET/PT
More than 8,000 recipes were submitted by home cooks in six categories: Comfort Food, Party Food, Hot & Spicy, Burgers, Cakes & Desserts, and Hometown Favorites. Ultimate Recipe Showdown is a six-week series where three judges choose one ultimate winner in each category. The winner from each week receives $25,000.
The judges include Katherine Alford, vice president of Food Network Kitchens; Chef Michael Psilakis, owner of New York restaurants, Anthos, Kefi and Gus & Gabriel and executive chef of Eos in Miami; and Rosemary Ellis, editor-in-chief of Good Housekeeping.
FoodNetwork.com has updated the show's index page with contestant and episode information. For past seasons, click here.
A few contestants are returning from last season; their names are in bold.
Episodes in URS season 3 include:
Premiering Sunday, March 14th at 9:00pm ET/PT
"Comfort Food"
Food Network fights off the winter chill while looking for the ultimate comfort food recipe. Four contestants go head-to-head with dishes like Buffalo Chicken Macaroni and Cheese and Crawfish and Andouille Sausage Pizza. Contestants include: Gail Churinetz (Germantown, Tenn.), Riccardo Costa (New York), Emily Hobbs (Ozark, Mo.) and Kimberly Zeidner (Boynton Beach, FL).
Premiering Sunday, March 21st at 9:00pm ET/PT
"Party Food"
Food Network looks for the ultimate party food recipe. From finger food to full-on entrees, four contestants take party food to the next level, serving up dishes like Chicken Cordon Blue Roll-Ups and Plantain and Shrimp Party Boats. Contestants include: Barbara Estabrook (Rhinelander, WI), Thalia Patillo (New York), Eddie Huang (Orlando, Fla.) and David Fogelman (Stamford, Conn.).
Premiering Sunday, March 28th at 9:00pm ET/PT
"Hot & Spicy"
Food Network heats things up while looking for the ultimate hot and spicy recipe. Four contestants put their zestiest dishes forward, including Blazing Buffalo Bites and Thai Curry Chicken Noodle Soup. Contestants include: Ken Hulme (Venice, Fla.), Julie Merriman (Seattle), Tina Washburn (San Diego) and Richard Moore (Atlanta).
Premiering Sunday, April 4th at 9:00pm ET/PT
"Burgers"
Food Network seeks the ultimate burger recipe. Four contestants aim to create the most mouth-watering burgers, from Must Have Muffaleta Burgers to a Tuscan Espresso Burger. Contestants include: Harold Cohen (Hollywood, Fla.), Michael Cohen (Los Angeles), Dani Mitchell Turk (Brandon, Miss.) and Chris Osserman (Plano, Texas).
Premiering Sunday, April 11th at 9:00pm ET/PT
"Cakes & Desserts"
Food Network looks for the ultimate cake and dessert recipes. Four contestants compete to whip up the most decadent treats, including Lime, Ginger and Mascarpone Cake and Minted Mango-Berry Cobblers with Chai Biscuits. Contestants include: Jade Thompson (Arlington, Va.), Kerstin Sinkevicius (Boston), Kathi Jones-DelMonte (Rochester, N.Y.) and Andria Gaskins (Matthews, S.C.).
Premiering Sunday, April 18th at 9:00pm ET/PT
"Hometown Favorites"
Food Network looks for the ultimate hometown favorite recipe, a category featuring regionally-famous and locally-perfected favorites. Four contestants show off their skills creating dishes like Texas Won Tons and Crawfish Beignets with Spicy Remoulade. Contestants include: Brigitte Nguyen (Lexington, Ky.), Cory Anthony (Poder, Texas), Mark Johnson (Merritt Island, Fla.) and Debbie Martin (Meridian, Miss.).
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The Guy Fieri - TGI Friday's connection
More than 8,000 recipes were submitted by home cooks in six categories: Comfort Food, Party Food, Hot & Spicy, Burgers, Cakes & Desserts, and Hometown Favorites. Ultimate Recipe Showdown is a six-week series where three judges choose one ultimate winner in each category. The winner from each week receives $25,000.
The judges include Katherine Alford, vice president of Food Network Kitchens; Chef Michael Psilakis, owner of New York restaurants, Anthos, Kefi and Gus & Gabriel and executive chef of Eos in Miami; and Rosemary Ellis, editor-in-chief of Good Housekeeping.FoodNetwork.com has updated the show's index page with contestant and episode information. For past seasons, click here.
A few contestants are returning from last season; their names are in bold.
Episodes in URS season 3 include:
Premiering Sunday, March 14th at 9:00pm ET/PT
"Comfort Food"
Food Network fights off the winter chill while looking for the ultimate comfort food recipe. Four contestants go head-to-head with dishes like Buffalo Chicken Macaroni and Cheese and Crawfish and Andouille Sausage Pizza. Contestants include: Gail Churinetz (Germantown, Tenn.), Riccardo Costa (New York), Emily Hobbs (Ozark, Mo.) and Kimberly Zeidner (Boynton Beach, FL).Premiering Sunday, March 21st at 9:00pm ET/PT
"Party Food"
Food Network looks for the ultimate party food recipe. From finger food to full-on entrees, four contestants take party food to the next level, serving up dishes like Chicken Cordon Blue Roll-Ups and Plantain and Shrimp Party Boats. Contestants include: Barbara Estabrook (Rhinelander, WI), Thalia Patillo (New York), Eddie Huang (Orlando, Fla.) and David Fogelman (Stamford, Conn.).
Premiering Sunday, March 28th at 9:00pm ET/PT
"Hot & Spicy"
Food Network heats things up while looking for the ultimate hot and spicy recipe. Four contestants put their zestiest dishes forward, including Blazing Buffalo Bites and Thai Curry Chicken Noodle Soup. Contestants include: Ken Hulme (Venice, Fla.), Julie Merriman (Seattle), Tina Washburn (San Diego) and Richard Moore (Atlanta).
Premiering Sunday, April 4th at 9:00pm ET/PT
"Burgers"
Food Network seeks the ultimate burger recipe. Four contestants aim to create the most mouth-watering burgers, from Must Have Muffaleta Burgers to a Tuscan Espresso Burger. Contestants include: Harold Cohen (Hollywood, Fla.), Michael Cohen (Los Angeles), Dani Mitchell Turk (Brandon, Miss.) and Chris Osserman (Plano, Texas).Premiering Sunday, April 11th at 9:00pm ET/PT
"Cakes & Desserts"
Food Network looks for the ultimate cake and dessert recipes. Four contestants compete to whip up the most decadent treats, including Lime, Ginger and Mascarpone Cake and Minted Mango-Berry Cobblers with Chai Biscuits. Contestants include: Jade Thompson (Arlington, Va.), Kerstin Sinkevicius (Boston), Kathi Jones-DelMonte (Rochester, N.Y.) and Andria Gaskins (Matthews, S.C.).
Premiering Sunday, April 18th at 9:00pm ET/PT
"Hometown Favorites"
Food Network looks for the ultimate hometown favorite recipe, a category featuring regionally-famous and locally-perfected favorites. Four contestants show off their skills creating dishes like Texas Won Tons and Crawfish Beignets with Spicy Remoulade. Contestants include: Brigitte Nguyen (Lexington, Ky.), Cory Anthony (Poder, Texas), Mark Johnson (Merritt Island, Fla.) and Debbie Martin (Meridian, Miss.).Related Posts:
Ultimate Recipe Showdown 3 tapes for live audience
Food Network gears up for Ultimate Recipe Showdown 3
The Guy Fieri - TGI Friday's connection
Wednesday, September 16, 2009
Ultimate Recipe Showdown 3 tapes for live audience
Guy Fieri just alerted his fans via Twitter, "Wanna come see me film Ultimate Recipe Showdown next 2 weeks in NYC? go to www.theblacklistnyc.com for info and tix"
The tickets are complimentary.
Ultimate Recipe Showdown is taping in New York City at Chelsea Market, 75 9th Ave., on specific dates and times between Tuesday, September 22, 2209 through Wednesday, September 30, 2009.
Note: no shows are being filmed on the weekend of Friday through Sunday, September 25 - 27, 2009.
Just email ultimaterecipe@theblacklistnyc.com with all the information they request on their website to see a live taping of Ultimate Recipe Showdown 3 with Guy Fieri.
Related Posts:
Food Network gears up for Ultimate Recipe Showdown 3
comment: haha, I was right about the taping schedule! *smug*
Critique of TGIF tie-in with Food Network and URS-2
Holiday Cheer and Ultimate Recipe Showdown Viewing Party
The tickets are complimentary.Ultimate Recipe Showdown is taping in New York City at Chelsea Market, 75 9th Ave., on specific dates and times between Tuesday, September 22, 2209 through Wednesday, September 30, 2009.
Note: no shows are being filmed on the weekend of Friday through Sunday, September 25 - 27, 2009.
Just email ultimaterecipe@theblacklistnyc.com with all the information they request on their website to see a live taping of Ultimate Recipe Showdown 3 with Guy Fieri.
Related Posts:
Food Network gears up for Ultimate Recipe Showdown 3
comment: haha, I was right about the taping schedule! *smug*
Critique of TGIF tie-in with Food Network and URS-2
Holiday Cheer and Ultimate Recipe Showdown Viewing Party
Saturday, August 22, 2009
Food Network gears up for Ultimate Recipe Showdown 3
News releases are starting to leak potential candidates for the next season of Ultimate Recipe Showdown. The final decisions have not yet been made, but it appears as if the first notifications have been sent.
CommercialAppeal.com lists "Gail Churinetz, who teaches pizza classes at Viking Cooking School and was featured in a home chef profile in The Commercial Appeal, has made the first cut for Food Network's The Ultimate Recipe Showdown. If she's selected, she'll compete against other cooks on the show hosted by Guy Fieri. Weekly winners receive $25,000."
And several sources (not sure which was the originator) recently wrote that "Greg Fontenot of Woodlands, Tex., has a winning streak going. Besides being chosen as a Top Tomato 2009 finalist for this recipe, the 48-year-old scientist has a fairly impressive track record of competitive cooking conquests over the past eight years, including his pending status to appear on Food Network's Ultimate Recipe Showdown. The gingerbread and banana napoleon recipe he submitted for that one sounds first-rate."
Were I to make a conjecture, I'd expect Ultimate Recipe Showdown Season 3 to tape in New York City sometime in late September, 2009.
*update*
Dates are September 22 - 30, 2009 blog post
You can watch the previous two seasons of Ultimate Recipe Showdown on FanCast.
Some of the most popular recipes from the show are:
Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce
St. Nino's Chicken
African Ground Nut Stew
Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw
These and the winning recipes from Season 2 and more are listed on the show's index page.
Related Posts:
The Guy Fieri - TGI Friday's connection
Guy Fieri interview on Ultimate Recipe Showdown
News Spot and Feedback from URS
CommercialAppeal.com lists "Gail Churinetz, who teaches pizza classes at Viking Cooking School and was featured in a home chef profile in The Commercial Appeal, has made the first cut for Food Network's The Ultimate Recipe Showdown. If she's selected, she'll compete against other cooks on the show hosted by Guy Fieri. Weekly winners receive $25,000."(source)
And several sources (not sure which was the originator) recently wrote that "Greg Fontenot of Woodlands, Tex., has a winning streak going. Besides being chosen as a Top Tomato 2009 finalist for this recipe, the 48-year-old scientist has a fairly impressive track record of competitive cooking conquests over the past eight years, including his pending status to appear on Food Network's Ultimate Recipe Showdown. The gingerbread and banana napoleon recipe he submitted for that one sounds first-rate."(a source)
Were I to make a conjecture, I'd expect Ultimate Recipe Showdown Season 3 to tape in New York City sometime in late September, 2009.
*update*
Dates are September 22 - 30, 2009 blog post
You can watch the previous two seasons of Ultimate Recipe Showdown on FanCast.
Some of the most popular recipes from the show are:
Battered Chicken Wings with Pomegranate and Mango Barbecue Sauce
St. Nino's Chicken
African Ground Nut Stew
Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw
These and the winning recipes from Season 2 and more are listed on the show's index page.
Related Posts:
The Guy Fieri - TGI Friday's connection
Guy Fieri interview on Ultimate Recipe Showdown
News Spot and Feedback from URS
Tuesday, August 11, 2009
A DVR alert - Chefography: Guy Fieri
To date, the Food Network has produced 16 Chefographies: Tyler Florence, Food Network, Mario Batali, Ina Garten, Ace of Cakes, Giada De Laurentiis, Rachael Ray, Wolfgang Puck, Sandra Lee, Bobby Flay, Julia Child, Paula Deen, Emeril Lagasse, Nigella Lawson, The Neelys and
Chefography: Guy Fieri
With multiple series and specials on Food Network, a New York Times best-selling book and millions of fans, Guy Fieri is on top of the world. But the ten-year old who just wanted to cook dinner for his family had no idea where his passion would lead him. . In 2005, he was picked as a finalist on the competition series "Next Food Network Star," and a new chapter began.
Since the Food Network viewers first met Guy Fieri in the 2nd season of the Next Food Network Star, Guy has hosted four shows on the network and appeared in dozens of specials.
Guy's Big Bite - just finished its 6th season - episode guide
Diners, Drive-ins and Dives - now in its 7th season - episode guide
Ultimate Recipe Showdown - soon taping its 3rd season - episode guide
Guy Off the Hook - aired only one season, with no new tapings scheduled at this time - episode guide
The chefography interviews were filmed in December of 2008, with friends, family members and of course with Guy Fieri.
Airs on the Food Network
Mar 13, 2010 - 8:00 PM ET/PT
Mar 14, 2010 - 3:00 AM ET/PT
Mar 14, 2010 - 2:00 PM ET/PT
Forward Post:
Chefography - Guy Fieri
Related Posts:
Chefography: Guy Fieri due on Food Network
Interview with David Page
More on the set of Guy's Big Bite
Chefography: Guy Fieri
With multiple series and specials on Food Network, a New York Times best-selling book and millions of fans, Guy Fieri is on top of the world. But the ten-year old who just wanted to cook dinner for his family had no idea where his passion would lead him. . In 2005, he was picked as a finalist on the competition series "Next Food Network Star," and a new chapter began.
Since the Food Network viewers first met Guy Fieri in the 2nd season of the Next Food Network Star, Guy has hosted four shows on the network and appeared in dozens of specials.
Guy's Big Bite - just finished its 6th season - episode guide
Diners, Drive-ins and Dives - now in its 7th season - episode guide
Ultimate Recipe Showdown - soon taping its 3rd season - episode guide
Guy Off the Hook - aired only one season, with no new tapings scheduled at this time - episode guide
The chefography interviews were filmed in December of 2008, with friends, family members and of course with Guy Fieri.
Airs on the Food Network
Mar 13, 2010 - 8:00 PM ET/PT
Mar 14, 2010 - 3:00 AM ET/PT
Mar 14, 2010 - 2:00 PM ET/PT
Forward Post:
Chefography - Guy Fieri
Related Posts:
Chefography: Guy Fieri due on Food Network
Interview with David Page
More on the set of Guy's Big Bite
Saturday, July 18, 2009
Guy Fieri at the Tahoe Golf Tourney
Guy Fieri was interviewed by Phil Weidinger at the American Century Championship golf tourney in Stateline (near Lake Tahoe), Nevada, July 18, 2009.
PHIL WEIDINGER: I don't know that we need to introduce you.
GUY FIERI: I'm telling you, I sometimes question who I am.
PHIL WEIDINGER: When is the last golf tournament you've worked at?
GUY FIERI: I was at the PGA tournament in Mississippi for the Viking Classic, and I cooked with the chairman of PGA and the governor of Mississippi.
Got a free round of golf and a pardon. So it's not often that you get that in the same day.
PHIL WEIDINGER: Good day. We're not going to have the heavies with you out there today, we'll have the people out there with you cooking on No. 17. What will you be cooking out there?
GUY FIERI: We had to make a real decision about what we're going to be doing. We're out here, in some heat, in Tahoe, a lot of factors. People need to eat on the fly, no pun intended. People need to be able to do it.
We were thinking of a pasta dish. We had to look at the elements, what we had to cook with. My buddy Irvine was here last year. He has done some cooking, had a preview about what was coming up.
We'll do a dish called Pork el Fuego, pork on fire. We take a pork tenderloin with some garlic and onions and peppers and tomatoes, deglaze it with some tequila and lime juice, serve it on a ciabatta roll. It will melt in your mouth. Humongous flavor. It was a dish I made actually for Jay Leno when I was on the Tonight Show. (Dirty P, at right. ~D)
They said this is going to be one of the last cooking segments that Jay has. Can you bring the heat? Can I bring the heat? So I brought the heat. And I think this stage, I think they've repaired the stage now-- just kidding.
PHIL WEIDINGER: Out on 17. I'll understand you'll cook for some of the players. As they come by they'll have some bite-sized shots.
GUY FIERI: We're going to be taking care of -- being that we're on the 17th, we're almost at the end. Those that are in the real competitive streak at that point I imagine will probably blow by. But those that are playing their game like I play, oh, they'll probably be looking for cold beer as well.
PHIL WEIDINGER: We'll try to help them there.
GUY FIERI: Load up a cooler on the back of the monster cart.
PHIL WEIDINGER: Tell us about the monster cart that you just drove through the front gate in. Give us the blow by blow on this one.
GUY FIERI: It's built by a place called Smitty's, Smith Carts in Rohnert Park (website). And when I started looking at different golf carts, I said: I want this in a cart. I want that in a cart and started putting the ideas together. I'm a yellow fan. I have a yellow Corvette and yellow Jeep and Lambo. All my cars are yellow.
I said: I want something yellow. And I want it lifted because I'm into monster trucks.
Can you really do all that really that fast? So I wanted to have my monster cart, and I wanted to have it that big, and wanted a big lift kit and big tires.
Did you get it all? (Laughter).
So a little ADD. I get sidetracked once in a while. Bring it back to the shiny bell. What happened, I wanted all these things. I sat there with Ed Smith and I said, "Here's the list of things I would like to have on the cart. You tell me if this is possible. Stereo, lift kit, big tires. And I want it yellow. And I want it flamed. And I want tattoo artwork in it. And I want the seats to look like baseball glove, leather, and blah, blah, blah, and went on and on. And my final thing I want on it is I want it to be board and I want it to have nitro on it.
And he looked at me and he said, "I think we can do that." With no hesitation at all. So it took him about three months to build it. The first time I used it was when I was the Grand Marshal of NASCAR at Infineon. And it's a kick. And actually here's the funny thing about it, it's licensed to be on the road. That's scary.
PHIL WEIDINGER: The sheriffs have no problem letting you through the front gate.
GUY FIERI: They weren't too interested in me hitting the nitros button and cranking the tunes. Has a big stereo and sub woofer and all that and had to dial it back for -- I don't know why people want it quiet when they golf. Me -- I call it the Happy Gilmore style, if you can make a little noise so I'm not so on edge and shaking, it would be better.
PHIL WEIDINGER: Tell us, in the last couple of years you've rocketed to stardom. How many different shows are you on with the Food Network and tell us about some of the things you're doing?
GUY FIERI: Well, I have four different shows on the Food Network. My main show which everybody knows me by "Diners Drive-ins and Dives" where we tour around the country, visit funky joints all over.
Just got back from Cleveland. Oh, my gosh, if you haven't been to Cleveland recently, go to Cleveland. Some killer, Momocho's, Melt, Lucky's Cafe, some of the bomb -- off-the-hook joints.
My cooking show is called "Guy's Big Bite" and I have a studio live cooking show called "Guy Off the Hook" and then I'm the host of the another show, culinary competition against home chefs called "The Ultimate Recipe Showdown."
Between those four, I also have five restaurants in California. Just a couple in Sacramento and a couple in the wine country. Three called "Johnny Garlic's." Two are called Tex Wasabi's. And Tex Wasabi's, if you understand the golf cart and understand me and shorts and the chef coat, you'll understand that Tex Wasabi's is southern-style barbecue and sushi together again for the first time.
I also have two great boys, Hunter and Ryder, 13 and three. They're both down here with me. I was at a big event last night. Flew on a plane this morning to be on time to do this gig.
We have about 100 pounds of pork that we're getting to ready to make about 400 sandwiches. I brought my Kulinary Krew up here. We all run together with the Kulinary Gangsters, which everybody, that's a nice name.
So my whole crew is up here. They're out at the 17th cooking it up, and we're going to go make fire. Oh, we brought our T-shirt gun. You can't go to an event like this without loud music, lifted golf carts, spiky hair, sunglasses and a T-shirt gun.
So what we will be figuring out is whether or not we can launch one of the Pork El Fuego sandwiches out of the T-shirt gun. So stand by for that.
PHIL WEIDINGER: Have you been to any of our diners or dives here in Tahoe?
GUY FIERI: I haven't been here yet. I come up here to go skiing. My son and I snowboard. We were up here last year. And we've eaten, we've eaten at quite a few places. But I traditionally like to see that the places are recommended from the viewers. That's probably about 90 percent of the locations we go to.
People go to www.foodnetwork.com/diners-drive-ins-and-dives, and there's a place that says "Tell Guy Where to Go" (DDDinfo@mac.com) meaning places to visit. That's how the majority of them come about.
If you have any, we'd love to hear about it. For me, the real tough thing is when I have to go to a place I like to go to, oh, Tahoe, maybe we can just go there in the winter and shoot the show and I could snowboard and we can do that. Please, make the restaurants open around December-ish.
PHIL WEIDINGER: Where did the concept come from?
GUY FIERI: It came from our executive producer, crazy guy named David Page, who is an award-winning producer that won Emmies from Beirut and all kinds of, Berlin Wall, the whole thing.
He came up with the idea. He pitched it to Food Network. Food Network says, "Great, we'll take it." He said, "Okay, I've got my host ready and everything, we're ready to shoot." They said, "No, no, no. You're not going to use your guy. We have the guy we want you to use."
He said, "Oh, great is it Bobby Flay?" "No." "Is it Emeril?" "Not so much." "Rachel Ray?" "No, I don't think so. It's the guy that won the contest."
And he said he just saw all his hopes and dreams go down when it was me. Because I had won the show called "The Next Food Network Star." Kind of like American Idol for Food. Four years ago.
I was doing "Guy's Big Bite." I was cooking. Food Network knew they wanted me to do some other stuff, but they didn't know what. This dude calls me up and said, "What days are you free in August?"
I sent him my schedule. Sends me back an e-mail. I'll take them all. He took like 17 days, 12 days, whatever it was; who's counting. I don't like getting the facts right in the middle of a good story.
So anyhow, we go to New Jersey. I roll out of the car service, taking the red eye from California. I come out. I've got a tank top on and board shorts and flip-flops, and he looks at me and he says: "Is Guy with you?"
And I said, "I am Guy." And he goes, "Oh, okay. Do you have anything else you could wear?"
So I reach in my bag, and I pull out a bowling shirt. And I throw it on. It's all wrinkled. I go, "How's this?"
"Okay." He said, "Here's what I want you to do. I want you to go inside this diner here," the Bayway Diner in Linden, New Jersey. "Go interview this guy. Here's the questions I want you to ask."
And I'm just (snoring), "Uh-huh, I'll do all that."
I walk in. Next thing you know I'm serving coffee, flipping eggs, talking to the customers, talking to Mike the owner, going back and forth. It's crazy.
And he walks in finally after about 10 minutes. He goes, "Cut!" Jumps in front of the camera. He goes, "Come here." Takes me outside. "What was that?"
"What was what?"
"The thing in there, the talking and the cooking and the moving and laughing and everything. I wanted you to interview the people. What was that part?"
I said, "I'm a restaurant dude. Restaurants, that's how we handle things. And that's what I think I'm doing."
He goes, "Can you do that again?"
"Can I do that again?" I said, "Oh, dude, I do that all day long."
He goes, "We have a winner!" And that was it, man. And then the show blew up. It's been the number one show on Food Network for about a year and a half, two years.
PHIL WEIDINGER: Where does the jewelry come from?
GUY FIERI: The bling. I get this at Blings R Us. Easy payment plan. I also got a blender with it.
No, the rings are my sons'. This is my son Hunter's ring. My son Ryder's ring. So my deal is I'll wear these rings until they're old enough to receive them, mature enough, mature enough to receive them.
And this is my wedding ring piston. There is a jeweler called 101, Room 101 down in Los Angeles (no website), makes jewelry for rockers. I said, "I'm a culinary rocker. Got any jewelry?" So this right here is kind of my logo, the skull chef. And that's about it. And a bunch of tattoos.
PHIL WEIDINGER: This is the 20th anniversary of the Celebrity Championship --
GUY FIERI: Fitting I should be here.
PHIL WEIDINGER: -- and I can guarantee you we've entered a new edge with Guy Fieri. Thank you for being here. Appreciate it.
Related Posts:
Pix from Infineon Raceway
Pork En Fuego - as seen on The Tonight Show
Guy Fieri finishes up round of DDD joints in Cleveland
Interview with David Page
PHIL WEIDINGER: I don't know that we need to introduce you.GUY FIERI: I'm telling you, I sometimes question who I am.
PHIL WEIDINGER: When is the last golf tournament you've worked at?
GUY FIERI: I was at the PGA tournament in Mississippi for the Viking Classic, and I cooked with the chairman of PGA and the governor of Mississippi.
Got a free round of golf and a pardon. So it's not often that you get that in the same day.
PHIL WEIDINGER: Good day. We're not going to have the heavies with you out there today, we'll have the people out there with you cooking on No. 17. What will you be cooking out there?
GUY FIERI: We had to make a real decision about what we're going to be doing. We're out here, in some heat, in Tahoe, a lot of factors. People need to eat on the fly, no pun intended. People need to be able to do it.
We were thinking of a pasta dish. We had to look at the elements, what we had to cook with. My buddy Irvine was here last year. He has done some cooking, had a preview about what was coming up.
We'll do a dish called Pork el Fuego, pork on fire. We take a pork tenderloin with some garlic and onions and peppers and tomatoes, deglaze it with some tequila and lime juice, serve it on a ciabatta roll. It will melt in your mouth. Humongous flavor. It was a dish I made actually for Jay Leno when I was on the Tonight Show. (Dirty P, at right. ~D)They said this is going to be one of the last cooking segments that Jay has. Can you bring the heat? Can I bring the heat? So I brought the heat. And I think this stage, I think they've repaired the stage now-- just kidding.
PHIL WEIDINGER: Out on 17. I'll understand you'll cook for some of the players. As they come by they'll have some bite-sized shots.
GUY FIERI: We're going to be taking care of -- being that we're on the 17th, we're almost at the end. Those that are in the real competitive streak at that point I imagine will probably blow by. But those that are playing their game like I play, oh, they'll probably be looking for cold beer as well.
PHIL WEIDINGER: We'll try to help them there.
GUY FIERI: Load up a cooler on the back of the monster cart.
PHIL WEIDINGER: Tell us about the monster cart that you just drove through the front gate in. Give us the blow by blow on this one.
GUY FIERI: It's built by a place called Smitty's, Smith Carts in Rohnert Park (website). And when I started looking at different golf carts, I said: I want this in a cart. I want that in a cart and started putting the ideas together. I'm a yellow fan. I have a yellow Corvette and yellow Jeep and Lambo. All my cars are yellow.
I said: I want something yellow. And I want it lifted because I'm into monster trucks.
Can you really do all that really that fast? So I wanted to have my monster cart, and I wanted to have it that big, and wanted a big lift kit and big tires.
Did you get it all? (Laughter).
So a little ADD. I get sidetracked once in a while. Bring it back to the shiny bell. What happened, I wanted all these things. I sat there with Ed Smith and I said, "Here's the list of things I would like to have on the cart. You tell me if this is possible. Stereo, lift kit, big tires. And I want it yellow. And I want it flamed. And I want tattoo artwork in it. And I want the seats to look like baseball glove, leather, and blah, blah, blah, and went on and on. And my final thing I want on it is I want it to be board and I want it to have nitro on it.
And he looked at me and he said, "I think we can do that." With no hesitation at all. So it took him about three months to build it. The first time I used it was when I was the Grand Marshal of NASCAR at Infineon. And it's a kick. And actually here's the funny thing about it, it's licensed to be on the road. That's scary.
PHIL WEIDINGER: The sheriffs have no problem letting you through the front gate.
GUY FIERI: They weren't too interested in me hitting the nitros button and cranking the tunes. Has a big stereo and sub woofer and all that and had to dial it back for -- I don't know why people want it quiet when they golf. Me -- I call it the Happy Gilmore style, if you can make a little noise so I'm not so on edge and shaking, it would be better.
PHIL WEIDINGER: Tell us, in the last couple of years you've rocketed to stardom. How many different shows are you on with the Food Network and tell us about some of the things you're doing?
GUY FIERI: Well, I have four different shows on the Food Network. My main show which everybody knows me by "Diners Drive-ins and Dives" where we tour around the country, visit funky joints all over.
Just got back from Cleveland. Oh, my gosh, if you haven't been to Cleveland recently, go to Cleveland. Some killer, Momocho's, Melt, Lucky's Cafe, some of the bomb -- off-the-hook joints.My cooking show is called "Guy's Big Bite" and I have a studio live cooking show called "Guy Off the Hook" and then I'm the host of the another show, culinary competition against home chefs called "The Ultimate Recipe Showdown."
Between those four, I also have five restaurants in California. Just a couple in Sacramento and a couple in the wine country. Three called "Johnny Garlic's." Two are called Tex Wasabi's. And Tex Wasabi's, if you understand the golf cart and understand me and shorts and the chef coat, you'll understand that Tex Wasabi's is southern-style barbecue and sushi together again for the first time.
I also have two great boys, Hunter and Ryder, 13 and three. They're both down here with me. I was at a big event last night. Flew on a plane this morning to be on time to do this gig.We have about 100 pounds of pork that we're getting to ready to make about 400 sandwiches. I brought my Kulinary Krew up here. We all run together with the Kulinary Gangsters, which everybody, that's a nice name.
So my whole crew is up here. They're out at the 17th cooking it up, and we're going to go make fire. Oh, we brought our T-shirt gun. You can't go to an event like this without loud music, lifted golf carts, spiky hair, sunglasses and a T-shirt gun.
So what we will be figuring out is whether or not we can launch one of the Pork El Fuego sandwiches out of the T-shirt gun. So stand by for that.
PHIL WEIDINGER: Have you been to any of our diners or dives here in Tahoe?
GUY FIERI: I haven't been here yet. I come up here to go skiing. My son and I snowboard. We were up here last year. And we've eaten, we've eaten at quite a few places. But I traditionally like to see that the places are recommended from the viewers. That's probably about 90 percent of the locations we go to.
People go to www.foodnetwork.com/diners-drive-ins-and-dives, and there's a place that says "Tell Guy Where to Go" (DDDinfo@mac.com) meaning places to visit. That's how the majority of them come about.
If you have any, we'd love to hear about it. For me, the real tough thing is when I have to go to a place I like to go to, oh, Tahoe, maybe we can just go there in the winter and shoot the show and I could snowboard and we can do that. Please, make the restaurants open around December-ish.
PHIL WEIDINGER: Where did the concept come from?
GUY FIERI: It came from our executive producer, crazy guy named David Page, who is an award-winning producer that won Emmies from Beirut and all kinds of, Berlin Wall, the whole thing.
He came up with the idea. He pitched it to Food Network. Food Network says, "Great, we'll take it." He said, "Okay, I've got my host ready and everything, we're ready to shoot." They said, "No, no, no. You're not going to use your guy. We have the guy we want you to use."He said, "Oh, great is it Bobby Flay?" "No." "Is it Emeril?" "Not so much." "Rachel Ray?" "No, I don't think so. It's the guy that won the contest."
And he said he just saw all his hopes and dreams go down when it was me. Because I had won the show called "The Next Food Network Star." Kind of like American Idol for Food. Four years ago.
I was doing "Guy's Big Bite." I was cooking. Food Network knew they wanted me to do some other stuff, but they didn't know what. This dude calls me up and said, "What days are you free in August?"
I sent him my schedule. Sends me back an e-mail. I'll take them all. He took like 17 days, 12 days, whatever it was; who's counting. I don't like getting the facts right in the middle of a good story.
So anyhow, we go to New Jersey. I roll out of the car service, taking the red eye from California. I come out. I've got a tank top on and board shorts and flip-flops, and he looks at me and he says: "Is Guy with you?"
And I said, "I am Guy." And he goes, "Oh, okay. Do you have anything else you could wear?"
So I reach in my bag, and I pull out a bowling shirt. And I throw it on. It's all wrinkled. I go, "How's this?"
"Okay." He said, "Here's what I want you to do. I want you to go inside this diner here," the Bayway Diner in Linden, New Jersey. "Go interview this guy. Here's the questions I want you to ask."
And I'm just (snoring), "Uh-huh, I'll do all that."
I walk in. Next thing you know I'm serving coffee, flipping eggs, talking to the customers, talking to Mike the owner, going back and forth. It's crazy.
And he walks in finally after about 10 minutes. He goes, "Cut!" Jumps in front of the camera. He goes, "Come here." Takes me outside. "What was that?"
"What was what?"
"The thing in there, the talking and the cooking and the moving and laughing and everything. I wanted you to interview the people. What was that part?"
I said, "I'm a restaurant dude. Restaurants, that's how we handle things. And that's what I think I'm doing."
He goes, "Can you do that again?"
"Can I do that again?" I said, "Oh, dude, I do that all day long."
He goes, "We have a winner!" And that was it, man. And then the show blew up. It's been the number one show on Food Network for about a year and a half, two years.
PHIL WEIDINGER: Where does the jewelry come from?
GUY FIERI: The bling. I get this at Blings R Us. Easy payment plan. I also got a blender with it.
No, the rings are my sons'. This is my son Hunter's ring. My son Ryder's ring. So my deal is I'll wear these rings until they're old enough to receive them, mature enough, mature enough to receive them.
And this is my wedding ring piston. There is a jeweler called 101, Room 101 down in Los Angeles (no website), makes jewelry for rockers. I said, "I'm a culinary rocker. Got any jewelry?" So this right here is kind of my logo, the skull chef. And that's about it. And a bunch of tattoos.
PHIL WEIDINGER: This is the 20th anniversary of the Celebrity Championship --
GUY FIERI: Fitting I should be here.
PHIL WEIDINGER: -- and I can guarantee you we've entered a new edge with Guy Fieri. Thank you for being here. Appreciate it.
(source)
Related Posts:
Pix from Infineon Raceway
Pork En Fuego - as seen on The Tonight Show
Guy Fieri finishes up round of DDD joints in Cleveland
Interview with David Page
Thursday, July 2, 2009
The Guy Fieri - TGI Friday's connection
FoodNetworkAddict, a popular Food Network blogger, was anonymously tipped that Guy Fieri will no longer act as TGI Friday's spokesman (blog post). To date, there have been no formal announcements one way or the other, but here's the background on the story.
In March of 2009, Carlson Restaurants, the parent company of TGI Friday's, reached out to six to eight agencies in a review of creative and media duties on its brand. The current company is (was?) Interpublic Group's Deutsch/LA in Marina del Rey, CA, who held the account since 2003 and is (was?) the one behind getting Guy Fieri on board as spokesman for TGI Friday's.
Here's a video of Guy Fieri's commercial for TGI Friday, used in 2009.
The Food Network's popular show, Ultimate Recipe Showdown, receives major support from TGI Friday's - winners of the home-cook competitions are awarded $25,000 and their recipe on the restaurant's menu. In exchange for this generous support, the Food Network cross-advertised with the chain, and Fieri signed on as spokesman.
Here's a video from Ultimate Recipe Showdown.
In early May, four agencies made final presentations to Carlson Restaurants, bidding for the client's business. The finalists were Publicis Groupe's Publicis in New York, The Martin Agency in Richmond, VA, Doner in Southfield, MI, and Cramer-Krasselt in Chicago.
The selection was expected the week of May 11, 2009, but if it was announced, I didn't hear about it.
According to both articles cited above, TGI Friday's spent about $87 million in U.S. media last year (not including online spending), and $98 million in 2007.
As much as I respect FoodNetworkAddict (and I do; he does fine work), I will criticize him for conjecturing the TMZ video had anything to do with this decision. The idea is ludicrous and absurd; business is business, bad press is good press, and the video's statements are oft mis-transcribed and sensationalized anyway. The idea that any spokesman would only eat at the one restaurant for whom he speaks is unreasonable at the least.
More to the point, TGI Friday's is currently embroiled in one of the most fierce price wars with other chain restaurants in recent memory. Franchise owners are "eating their own lunch" with the current $5 sandwiches and salads campaign. And Friday's isn't alone - similar reduced-priced and hence low-profit meals are being offered at Applebee's, Ruby Tuesday and so many others.
It's tough times out there, folks!
More news later as I hear of it.
Ultimate Recipe Showdown Season 3 is due to tape late this summer or early fall. Expect it to air in November or December of 2009.
Related Posts:
Guy Fieri interview on Ultimate Recipe Showdown
Critique of TGIF tie-in with Food Network and URS-2
Ultimate Recipe Showdown - Comfort Food
News Spot and Feedback from URS
In March of 2009, Carlson Restaurants, the parent company of TGI Friday's, reached out to six to eight agencies in a review of creative and media duties on its brand. The current company is (was?) Interpublic Group's Deutsch/LA in Marina del Rey, CA, who held the account since 2003 and is (was?) the one behind getting Guy Fieri on board as spokesman for TGI Friday's.
(source)
Here's a video of Guy Fieri's commercial for TGI Friday, used in 2009.
The Food Network's popular show, Ultimate Recipe Showdown, receives major support from TGI Friday's - winners of the home-cook competitions are awarded $25,000 and their recipe on the restaurant's menu. In exchange for this generous support, the Food Network cross-advertised with the chain, and Fieri signed on as spokesman.
Here's a video from Ultimate Recipe Showdown.
In early May, four agencies made final presentations to Carlson Restaurants, bidding for the client's business. The finalists were Publicis Groupe's Publicis in New York, The Martin Agency in Richmond, VA, Doner in Southfield, MI, and Cramer-Krasselt in Chicago.
(source)
The selection was expected the week of May 11, 2009, but if it was announced, I didn't hear about it.
According to both articles cited above, TGI Friday's spent about $87 million in U.S. media last year (not including online spending), and $98 million in 2007.
As much as I respect FoodNetworkAddict (and I do; he does fine work), I will criticize him for conjecturing the TMZ video had anything to do with this decision. The idea is ludicrous and absurd; business is business, bad press is good press, and the video's statements are oft mis-transcribed and sensationalized anyway. The idea that any spokesman would only eat at the one restaurant for whom he speaks is unreasonable at the least.
More to the point, TGI Friday's is currently embroiled in one of the most fierce price wars with other chain restaurants in recent memory. Franchise owners are "eating their own lunch" with the current $5 sandwiches and salads campaign. And Friday's isn't alone - similar reduced-priced and hence low-profit meals are being offered at Applebee's, Ruby Tuesday and so many others.(source)
It's tough times out there, folks!
More news later as I hear of it.
Ultimate Recipe Showdown Season 3 is due to tape late this summer or early fall. Expect it to air in November or December of 2009.
Related Posts:
Guy Fieri interview on Ultimate Recipe Showdown
Critique of TGIF tie-in with Food Network and URS-2
Ultimate Recipe Showdown - Comfort Food
News Spot and Feedback from URS
Monday, March 9, 2009
Guy Fieri - on URS, DDD and Life on the Road
The Appetizer, part of Canada's National Post, asked Guy a few questions about Ultimate Recipe Showdown, Diners Drive-ins and Dives and just life in general. Canada is premiering Ultimate Recipe Showdown starting on Wednesday, March 11.
Guy said that URS is good TV. "As a chef, as a restaurant owner, as a food TV guy, for me to see everyday cooks get a chance to win $25,000 for their favorite mac 'n' cheese comfort food, I think that's awesome. If you're a fan of food and a fan of people, it's killer."
Many people ask if the car Guy drives on DDD is his or does it belong to the show. He answered that question, "That's not my car in the show." But he does have seven cars. He says his favorite is a '71 Chevelle, but he does not allow anyone to eat in the car. No Drive-Ins for Hunter, I guess! He said in an earlier interview, "I'm not a big eater in the car. I have two little kids, and they make enough of a mess."
"That said, one of my favorite places is called the Bar-B-Q-King in Charlotte, N.C. I can park and eat barbecue in the flatbed of my truck all afternoon."
Guy Fieri, on having 20 pairs of one-of-a-kind skateboard tennis shoes by Globe: "Yep, my wife hates it. I have more shoes than Imelda Marcos." And as for his signature look and clothing choices, "More often than not, I just wear whatever shorts I walk in with. I'm not trying to make a statement, it's just what I wear. It's fun. I like to be comfortable. Right now, I've been wearing more T-shirts."
And the spiked hair? He says he doesn't own a comb! "It's how I wake up, really. It's funny. I was on a shoot once and this woman came up to me and gave me this half-used tub of hair stuff and said, I love your hair, you've got to try this. I stuffed it in my bag and then when I ran out of hair product on the road and needed something, I pulled it out and tried it. Now I get this stuff by the case, it's killer stuff." J Beverly Hills Clear Waxx. Apparently this is a common question. He told Express Night Out, "I was in an airport, and a woman just walked up and gave me some. It's the best stuff in the world."
He says his favorite Food Network moment was when he won the Next Food Network Star. "I never thought in a million years that I'd win. I was just stoked to be on the show." And he doesn't have a least favorite moment, "... it's more about being away from my family. I'm on the road a lot. I love what I do, driving around, introducing people to new food and being a food dude, but it's hard being away from my wife and my two boys."
"I love what I do. I think that's got to be at the core of it. I'm recognized in an industry that, frankly, could use a lot of help right now. If I can go around and point out these great independent mom and pop joints to people, that's great. And the stories that people tell me and the letters I get from the places I've featured on the show, I mean, I start crying. I'm a giver, I'm an Aquarius, I come from a family where giving means a lot more than getting. So, when your only real pain is being away from your family at times, then I guess I've got it pretty good."
And his "showcase dish" for friends and family? "Everything. There's no rhyme or reason; it's whatever wild idea I get. This is so sad; I'll wake up in the morning and ask my wife, 'what do you want to have for dinner tonight?' And she'll be like, 'Will you give me a minute, I haven't even had my coffee yet.' But I'd have to say, I like a good, beefy taco salad."
Guy said that URS is good TV. "As a chef, as a restaurant owner, as a food TV guy, for me to see everyday cooks get a chance to win $25,000 for their favorite mac 'n' cheese comfort food, I think that's awesome. If you're a fan of food and a fan of people, it's killer."Many people ask if the car Guy drives on DDD is his or does it belong to the show. He answered that question, "That's not my car in the show." But he does have seven cars. He says his favorite is a '71 Chevelle, but he does not allow anyone to eat in the car. No Drive-Ins for Hunter, I guess! He said in an earlier interview, "I'm not a big eater in the car. I have two little kids, and they make enough of a mess."
"That said, one of my favorite places is called the Bar-B-Q-King in Charlotte, N.C. I can park and eat barbecue in the flatbed of my truck all afternoon."
Guy Fieri, on having 20 pairs of one-of-a-kind skateboard tennis shoes by Globe: "Yep, my wife hates it. I have more shoes than Imelda Marcos." And as for his signature look and clothing choices, "More often than not, I just wear whatever shorts I walk in with. I'm not trying to make a statement, it's just what I wear. It's fun. I like to be comfortable. Right now, I've been wearing more T-shirts."
And the spiked hair? He says he doesn't own a comb! "It's how I wake up, really. It's funny. I was on a shoot once and this woman came up to me and gave me this half-used tub of hair stuff and said, I love your hair, you've got to try this. I stuffed it in my bag and then when I ran out of hair product on the road and needed something, I pulled it out and tried it. Now I get this stuff by the case, it's killer stuff." J Beverly Hills Clear Waxx. Apparently this is a common question. He told Express Night Out, "I was in an airport, and a woman just walked up and gave me some. It's the best stuff in the world."
He says his favorite Food Network moment was when he won the Next Food Network Star. "I never thought in a million years that I'd win. I was just stoked to be on the show." And he doesn't have a least favorite moment, "... it's more about being away from my family. I'm on the road a lot. I love what I do, driving around, introducing people to new food and being a food dude, but it's hard being away from my wife and my two boys.""I love what I do. I think that's got to be at the core of it. I'm recognized in an industry that, frankly, could use a lot of help right now. If I can go around and point out these great independent mom and pop joints to people, that's great. And the stories that people tell me and the letters I get from the places I've featured on the show, I mean, I start crying. I'm a giver, I'm an Aquarius, I come from a family where giving means a lot more than getting. So, when your only real pain is being away from your family at times, then I guess I've got it pretty good."
And his "showcase dish" for friends and family? "Everything. There's no rhyme or reason; it's whatever wild idea I get. This is so sad; I'll wake up in the morning and ask my wife, 'what do you want to have for dinner tonight?' And she'll be like, 'Will you give me a minute, I haven't even had my coffee yet.' But I'd have to say, I like a good, beefy taco salad."
Tuesday, January 20, 2009
Guy Fieri interview on WMGK radio
Click here to hear an interview with Guy Fieri on 102.9 WMGK radio in Philadelphia.
Guy Fieri speaks about Ultimate Recipe Showdown. He talks about Marc Summers, who is not involved with URS this season, the Food Network, FoodNetwork.com and how to enter your recipe for the third season of URS. And also explains why he is on the TGIF commercials, a bit of a surprise to the radio hosts.
Guy also visits a bit about Diners, Drive-Ins and Dives and answers a few common questions about the show's production. He also mentions his recent visit to the Dallas area.
While in Dallas, these fine folks were at the DDD taping for the Twisted Root Burger Company in Deep Ellum, TX.
He was exactly the same "Guy" you see on the show. Funny, friendly and down to earth. We did get to talk (to Guy) for a bit and he is exactly the same guy as on TV. Very funny and friendly and demonstrative. I don't think we're on camera at any point but it was still fun to meet him and watch them tape and support our buddies at Twisted Root. Thanks to Jason Boso and Quincy Hart of TRBC for having us in to watch the taping!
And thank you, ThornMonkey, for letting me use your photos!
Diners, Drive-Ins and Dives episode guide
Monday, January 19, 2009
News Spot and Feedback from URS
Better TV interviews Guy Fieri behind the scenes for Ultimate Recipe Showdown.
Diana Davis, from the Comfort Food category, had this to say:
Guy is a really wonderful person, and being on the same set with him was such a thrill! He really is the nice, interesting, and funny person you see on the screen. He gives everyone the feeling that he is honestly interested in what they say.
Can you tell me what it was about your interactions with Guy that gave you the impression he is honestly interested in what people say? I agree with you on that topic, and am interested in how you came to the same conclusion.
First, the way he talks to you. Guy looks you right in the eye when you are talking to him. And then he asks you questions, and maybe makes comments. You can tell he really is interested in people. This is what makes him a good host, and probably such a success in the food business. People want to be around him, because he makes us all feel he wants to be around us.
People are drawn to a REAL person!
On meeting Guy Fieri, did he have any words of wisdom, encouragement or advice for you before, during or after the taping?
Guy really calmed me down, and helped me relax. HE let us know to have fun, to let things happen, to just get in there and be ourselves. I was so into having a good time, I wasn't nervous at all when we started, even when the butter went kapoof!
Did you walk away from your experience with any momentos? Autographs or pictures you'd care to share?
I brought a silver paint pen, and since they let us keep our aprons, I had Guy, Rick Masa and some of the amazing test kitchen wizards sign it. We got two, so I have the signed one, and an unsigned one I use in the kitchen. I still have my polenta cutter, and it is so useful-polenta, bananas, butter and such. I'll send you some pictures soon!
Other comments?
He's just warm and wonderful, which is why I guess he has been such a success! What is it now,three shows? Four? Five?
Four, but who's counting ....
lol
It was one of the most fun things I have ever done! What a lucky person I was for being able to do it.
Tuesday, January 13, 2009
TGIF photo shoot
Found this while searching around for information on Ultimate Recipe Showdown.
Josh Rose photographed Guy Fieri for his TGIF images in late November, 2008. And a big thank you to him for making these images available.
Obviously the shot above doesn't suit for the energetic, frenetic image Guy is known for, nor what TGIF would be looking for to promote a you-should-be-seen-here eatery. But damn, it's a great shot. So much character.
See more at images from the shoot at behance.net. See creative commons for photo-sharing properties.
I like this one too. Something just makes me want to add a baloon above, "I'm gonna getchya." And I think, "yeah ok."
Josh Rose photographed Guy Fieri for his TGIF images in late November, 2008. And a big thank you to him for making these images available.
Obviously the shot above doesn't suit for the energetic, frenetic image Guy is known for, nor what TGIF would be looking for to promote a you-should-be-seen-here eatery. But damn, it's a great shot. So much character.
See more at images from the shoot at behance.net. See creative commons for photo-sharing properties.
I like this one too. Something just makes me want to add a baloon above, "I'm gonna getchya." And I think, "yeah ok."
Thursday, January 8, 2009
Critique of TGIF tie-in with Food Network and URS-2
I found this to be a very interesting article - paraphrased here:
Pairing Food with Franchise - Tessa Wegert, Jan 8, 2009
When the show debuted last February, (TGI Friday's) announced it would be featuring the winning recipes on its menu for restaurant-going viewers to judge for themselves. The Friday's "Ultimate Recipe Showdown" menu is back. And this time, it comes with a nice selection of online media.
To promote its connection to the show, Friday's has established a presence on the Food Network site ....
Where Friday's could have done better is in its selection of page placements on foodnetwork.com. The chain has the "Ultimate Recipe Showdown" section covered with a sponsorship. That's a no-brainer. Given that its spokesperson-slash-Food Network chef also hosts two other unrelated shows, however, placing additional banners in those sections of the site would have been a stealthy move.
Like many TV chefs, Fieri has a big personality. Viewers will either love him or hate him, without much in between. And if they love him, they'll love him on his other shows as well. What a perfect chance for Friday's to expand its reach and up the odds of reaching potential customers by covering more Fieri-related pages.
Contextually, there's no connection between, say, "Guy's Big Bite" and the custom menu at Friday's. But Guy represents a common ground that's just as likely to be traversed by a new or already loyal customer as the site section that overtly promotes "Ultimate Recipe Showdown."
Pairing Food with Franchise - Tessa Wegert, Jan 8, 2009
When the show debuted last February, (TGI Friday's) announced it would be featuring the winning recipes on its menu for restaurant-going viewers to judge for themselves. The Friday's "Ultimate Recipe Showdown" menu is back. And this time, it comes with a nice selection of online media.
To promote its connection to the show, Friday's has established a presence on the Food Network site ....
Where Friday's could have done better is in its selection of page placements on foodnetwork.com. The chain has the "Ultimate Recipe Showdown" section covered with a sponsorship. That's a no-brainer. Given that its spokesperson-slash-Food Network chef also hosts two other unrelated shows, however, placing additional banners in those sections of the site would have been a stealthy move.
Like many TV chefs, Fieri has a big personality. Viewers will either love him or hate him, without much in between. And if they love him, they'll love him on his other shows as well. What a perfect chance for Friday's to expand its reach and up the odds of reaching potential customers by covering more Fieri-related pages.
Contextually, there's no connection between, say, "Guy's Big Bite" and the custom menu at Friday's. But Guy represents a common ground that's just as likely to be traversed by a new or already loyal customer as the site section that overtly promotes "Ultimate Recipe Showdown."
Wednesday, December 31, 2008
Ultimate Recipe Showdown - Comfort Food
This post is from URS-2, the second season of Ultimate Recipe Showdown from 2009. For current information on the show, click here.
Back, left to right: Rick Massa, 58, from Simi Valley, CA; Guy Fieri; Michaela Rosenthal, 51, of Woodland Hills, CA
Front, left to right: Emily Hobbs, 23, of Ozark, Mo; Diana Davis, 33, of Sherman Oaks, CA
Comfort Food Competition - Sunday, January 4, 2008
It was Massa's Cheese Lovers 5 Cheese Mac & Cheese that Food Network chose as a contender in the comfort food round.
My daughter is the one who pushed me. I kept saying "No, no, no." But for whatever reason I blew it off until the last day and the last hour, entered a bunch of different categories, and lo and behold, Food Network calls me and says I made the cut.
I built it on paper; I didn't make it before I entered it. That's what was so bizarre. After I was notified I made the cut, I was making that mac and cheese for everyone in the neighborhood.
The cameras and the lights, that was no big thing. The thing where it became nerve-racking is where you're in front of the judges; that's intimidating.
Rosenthal is already in the Cooking Contest Central Hall of Fame, and this is her second appearance on Ultimate Recipe Showdown. This year, she created her signature dish, Cream of Parsnip Soup with Toasted Pumpkin Seeds.
Hobbs invented a Baked Butternut Four Cheese Farfalle with Sage. Farfalle is a type of pasta. Commonly known as "bow-tie pasta."
It was amazing to get that call that I had been chosen to be on Ultimate Recipe Showdown. They flew me and my mom out to the studio. She was totally excited. I couldn't believe it because I'm such a fan. It was like a dream come true.
I knew it was going to be tough. The day before, I had a two-hour interview. The day of competition, we were there at 6:30 a.m. until 6:30 or 7 at night. It was a long day with interviews, cooking.
The first round was the signature round and that is our best dish. Then we went on to the speed round where we had to cook a dish in 30 minutes. Mine was a panini with pumpernickel, pastrami, caramelized onion, cheese and apples. The speed round went so fast. I wanted to make the best dish I could in 30 minutes. I had 30 seconds to spare at the end.
I was really nervous. I'm a shy and quiet person, but when we got up there to cook, I was fine because I cook all the time. I was really nervous when Guy would come up to me. He was really nice. He's just like how you see him on TV. He has a really big personality and he's loud and outgoing.
Davis' signature dish is La Soupe du Cinq Mai; I was unable to contact Ms. Davis for an interview.
Massa interview
CCC Hall of Fame
Hobbs interview
Back, left to right: Rick Massa, 58, from Simi Valley, CA; Guy Fieri; Michaela Rosenthal, 51, of Woodland Hills, CA
Front, left to right: Emily Hobbs, 23, of Ozark, Mo; Diana Davis, 33, of Sherman Oaks, CA
Comfort Food Competition - Sunday, January 4, 2008
It was Massa's Cheese Lovers 5 Cheese Mac & Cheese that Food Network chose as a contender in the comfort food round.
My daughter is the one who pushed me. I kept saying "No, no, no." But for whatever reason I blew it off until the last day and the last hour, entered a bunch of different categories, and lo and behold, Food Network calls me and says I made the cut.
I built it on paper; I didn't make it before I entered it. That's what was so bizarre. After I was notified I made the cut, I was making that mac and cheese for everyone in the neighborhood.
The cameras and the lights, that was no big thing. The thing where it became nerve-racking is where you're in front of the judges; that's intimidating.
Rosenthal is already in the Cooking Contest Central Hall of Fame, and this is her second appearance on Ultimate Recipe Showdown. This year, she created her signature dish, Cream of Parsnip Soup with Toasted Pumpkin Seeds.
Hobbs invented a Baked Butternut Four Cheese Farfalle with Sage. Farfalle is a type of pasta. Commonly known as "bow-tie pasta."
It was amazing to get that call that I had been chosen to be on Ultimate Recipe Showdown. They flew me and my mom out to the studio. She was totally excited. I couldn't believe it because I'm such a fan. It was like a dream come true.
I knew it was going to be tough. The day before, I had a two-hour interview. The day of competition, we were there at 6:30 a.m. until 6:30 or 7 at night. It was a long day with interviews, cooking.
The first round was the signature round and that is our best dish. Then we went on to the speed round where we had to cook a dish in 30 minutes. Mine was a panini with pumpernickel, pastrami, caramelized onion, cheese and apples. The speed round went so fast. I wanted to make the best dish I could in 30 minutes. I had 30 seconds to spare at the end.
I was really nervous. I'm a shy and quiet person, but when we got up there to cook, I was fine because I cook all the time. I was really nervous when Guy would come up to me. He was really nice. He's just like how you see him on TV. He has a really big personality and he's loud and outgoing.
Davis' signature dish is La Soupe du Cinq Mai; I was unable to contact Ms. Davis for an interview.
Massa interview
CCC Hall of Fame
Hobbs interview
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