Nuwe resepte

Sjef Jose Garces het 6 Chicago -sjefs op die proef gestel in sy tweede jaarlikse Paella Cook -afslag

Sjef Jose Garces het 6 Chicago -sjefs op die proef gestel in sy tweede jaarlikse Paella Cook -afslag


Daar was sleutelelemente nodig om die wenpaella te skep.

Paella: dit is die tradisionele Spaanse rysgereg met baie smaak, en op 'n onlangse Maandag by Mercat a la Planxa's Tweede jaarlikse Paella Cook Off, het ses van Chicago se beste sjefs in 'n vriendskaplike kompetisie afgereken om te sien wie regters en deelnemers met hul tegniek en vindingrykheid kan verwonder.

Hoekom paella? Dit gaan alles terug na die herinnering aan 'n sjef, het sjef Garces, gasheer van die geleentheid en een van die beoordelaars, gesê. 'Ek het in Spanje gewerk', het hy verduidelik, 'en elke aand sou 'n gesinsmaal paella wees. U kan u voorstel hoe mense na 30 dae vindingryk sou word. ”

Om die gees van daardie vroeë dae in sy loopbaan te herdenk, het Garces die sjefs wat deelgeneem het, uitgenooi om hul eie kreatiewe idees oor die tradisionele gereg te bedink. Terwyl hy erken dat hy self by 'n klassieke voorbereiding gehou het, was sjef Garces opgewonde om te sien waaruit die mededingende sjefs kom La Sirena Clandestina, Vet rys, Salero, avec, Travelle, en Embeya sou aanbied.

Kreatiwiteit was nie al waarna die beoordelaars gesoek het nie. Daar was sleutelelemente nodig om die wenpaella te skep. 'Die tekstuur van die rys is die sleutel,' het Garces gesê. Die beoordelaars het spesifiek gesoek na die knapperige kors aan die onderkant en om die kante van die gereg, bekend as 'socarrat'. Die sous was net so belangrik - 'n flou sous kon die hele gereg verwoes, het die Iron Chef gesê.

Uiteindelik het twee paella's onder die kompetisie uitgestaan. Sjef Mike Sheerin van Embeya het saam met die skare behaal en die People's Choice -toekenning gewen, en sjef Perry Hendrix van avec het die beoordelaars beïndruk en die Judges 'Choice -knik gekry.


Sjef Jose Garces het ses Chicago -sjefs op die proef gestel in sy tweede jaarlikse Paella Cook -resepte

Woensdag was 'n wonderlike week van leer en verkenning op die 2017 National Restaurant Association -skou in Chicago, Il.

Daar was soveel om te sien, aan te raak, te proe en te leer, maar ek sal 'n paar baie gewilde neigings probeer kies om uit te lig vir diegene onder julle wat dit nie sou kon regkry nie.

#1 – Cold Brew Nitro -koffie


As daar een neiging was wat meer opgetel het as enige ander, was dit koue brou nitro -koffie. Op die kraan, kunsvlyt, slushy en soft serve variëteite beskikbaar vir elke toepassing wat u u kan voorstel.

#2 – Go Nuts for Donuts!


Eerlik, donuts het regtig nie oral gegaan nie. Almal hou van gebakte deeg. Maar die NRA sou ons wys dat donuts, veral opwindende, dekadente doughnuts, floreer. Mense hou van die idee om aan te pas en om donuts op unieke plekke soos toebroodjies en broodjies te sien.

#3 – Compostables


Alle foto hierbo met vergunning van PacknWood. Beskikbaar by https://www.packnwood.com/home.jhtm.

As u 'n aandeel in hierdie duisendjarige mark wil neem, gebruik u komposeerbare produkte. Van borde, koppies, strooitjies, verpakking, toebehore, bokse en selfs eetstokkies, het komposteerbare produkte 'n moet geword vir enige operasie wat 'n ernstige mededinger wil wees.

Ander

Ander noemenswaardige neigings was mousserende drankies, waaronder koffie en kombucha, guacamole -variasies, verneveling in die voedselproses en 'n voortgesette verskeidenheid vegetariese en veganistiese voedselprodukte.

As u 'n goeie neiging opgemerk het of op die NRA 2017 -skou was en iets gesien het wat ek gemis het, laat weet my! Ons hoor graag van u.


Sensoriese evaluering

Die wonderlike voedsel gelykmaker is die blinde proe. Tydens my CIA -konsultasiedae het ons baie sensoriese evaluerings vir voedselondernemings en vervaardigers regoor die land gedoen. Die CIA -omgewing was wonderlik, want ons het altyd 'n mengsel van professionele sjefs en studentekokke gehad. Boonop kan ons toergroepe aanlok om ook deel te neem. Dit alles het ons belangrike data gegee om die ontwikkeling van produkte te lei.

Daar was 'n paar interessante oomblikke tydens blinde proeë. Ek onthou hoe ek 'n blinde proe van 'n braaisous gemaak het. 5 verskillende nasionale handelsmerke braaisous is geëvalueer. Die proeërs het almal persoonlike gunstelinge gehad en elke proeër was oortuig dat sy of haar gunsteling die beste sous was. Die uitkoms was dat die handelsmerk wat niemand van mening was die top -puntemaker was nie - Kraft Original Barbecue Sauce. Daar was BAIE kopkrap en verwarde uitdrukkings. 'N Ander een was betrokke by geblikte tamaties. Hierdie proe het 14 verskillende blikkies tamaties behels. Hulle is ingevoerde Italiaanse en plaaslike Kaliforniese tamaties. Die blikkies was te sien, maar die identifikasie van die tamaties tydens die proe was onbekend. Hier het die meeste beoordelaars geglo dat die beste tamaties Italiaanse San Marzano ingevoer is. Die hoë blikkies tamaties was Kaliforniese tamaties van Stanislaus.

Blinde proe bied die mees akkurate evaluering van voedselprodukte. Ons word almal deur baie faktore beïnvloed. In hierdie geval dwing die verwydering van etikette ons om die smaak, aroma, tekstuur en voorkoms van die produk te evalueer. Ek gaan steeds voort met hierdie praktyk. Ek is daarvan oortuig dat dit die mees akkurate en bruikbare terugvoer gee oor voedselprodukte.

Die wit Huis

Byna twee jaar gelede het ek geskryf oor kook op 'n plek wat ek nie kon onthul nie. Wel, dit is tyd om te deel. Ek is uitgenooi om die gassjef by die Withuis se gemors te wees. Die White House Mess is onder die Oval Office en word gebruik deur die personeel in die Oval Office, en soms deur die VPOTUS. Ek het die VP nie tydens die middagete gesien nie, maar ek het hom ontmoet op die oprit tussen die Withuis en die Eisenhower Executive Building. Dit was 'n kort hallo, hoe gaan dit, wat doen jy hier, maar ek was daar om mense te voed wat nie met die VP praat nie.

Die White House Mess word bedryf deur die Amerikaanse vloot en is beman met Navy Culinary Specialists. Hierdie tradisie gaan terug tot 1880 aan boord van die presidensiële seiljag. Later het president Roosevelt Camp David op 'n Naval Retreat gevestig en die Amerikaanse vloot het die tradisie voortgesit om die opperbevelhebber te dien (ek het toevallig 5 presidensiële besoeke by Camp David gedoen). Om by die Withuis te bederf, gaan die vloot se tradisie voort om professionele voedsel aan ons land te lewer.

My span bestaan ​​uit die beste sjefs waarmee ek aan die Yale -universiteit gewerk het. Dan Flynn, Cyon Jones, Dave Kuzma en Chase Sobelman het saam met my gewerk aan die spyskaart, voorbereiding en bediening van die gaste. Die spyskaart (u onthou dit moontlik uit my nuusbrief van Oktober 2018) was:

Groen godin en gegrilde hoenderslaai - juweel -romaine met mielies uit die laat seisoen, geroosterde hoenderborsie met gerookte sout en Black Label -spek.

Knapperige Siciliaanse gevulde kalkoenpaillard met Mediterreense slaai-Siciliaanse wors op 'n kalkoen-scaloppini, gepaneer en gebraai met 'n mediterrane kekerertjie, komkommerslaai.

Vegan Crab & Noodle Kung Pao - Hungry Planet vegan krap, lo mein noedels en kung pao sous met 'n vegan krap spring roll.

'Nduja Gebrande heilbot in somer Cioppino-pittige New England Charcuterie' nduja aangebrand op heilbotfilet in sous in cioppino-styl met somerpampoen.

Rooi fluweel Panna Cotta- vanielje- karringmelk-vasgemaakte panna cotta met rooi fluweel krummels.


Kulinêr en nog baie meer ...

Kitchen Tech - koste bestuur

Tans is dit geen geheim dat ek 'n groot fan van Jamix is ​​nie. Hierdie Kitchen Intelligence System sal 'n baie waardevolle bron wees, aangesien voedseldiensoperateurs na Covid-19 navigeer. Hierdie stelsel bied operateurs 'n paneelbord om voedselkoste, vermorsing, bestellings, voorraad, terugvoer van kliënte en nog vele meer funksies te sien.

Namate die voedselbedryf voorberei om weer oop te maak, is die bestuur van koste kritieser as voorheen. Deur operasionele funksies in 'n wolkgebaseerde stelsel te hê, verseker u deurlopende toegang tot data. Dit stel bestuurders in staat om intydse besluite te neem en koste te beheer. 'N Verkoper bel byvoorbeeld 'n sjef met 'n spesiale prys vir 'n bestanddeel. Die sjef kan die bestanddeelprys verander, kyk wat die nuwe kos kos is, en dan 'n besluit neem om te koop op grond van data. 'N Ander voorbeeld is om besluite te neem op grond van terugvoer van kliënte. Met Jamix kan operateurs e-spyskaarte plaas wat gaste in staat stel om terugvoer te gee. Dit gee operateurs nog 'n datapunt in besluitneming.

Die volgende paar weke of 'n paar maande sal van kritieke belang wees as operateurs sakeondernemings heropen. Met data-gedrewe inligting help bestuur in 'n veranderende sakeomgewing.


Www.hungryplanetfoods.com

Kyk gerus, ek durf jou aan. Moet net nie by my kla as 2 ure verby gevlieg het en u nie alles op die webwerf beleef het nie. Dit is die nuwe webwerf van Hungry Planet. Dit spreek beide verbruikers en voedseldiens aan. Ek is trots op die samekoms van sjefs wat hul vaardighede demonstreer met behulp van 'n verskeidenheid plantaardige vleis van Hungry Planet. Sodra u dit nagegaan het, laat weet my wat u dink.


Donderdag, 29 September 2011

Bisonbrood met gegrilde aspergespiese en gebakte aartappel

Vandag se spyskaart: Bison Sirloin Steak met gegrilde aspersies en gebakte aartappels


Ek het vanaand my gunsteling Steak vir aandete geëet, Bison Sirloin. Ek het dit met McCormick Grinder Steakhouse -geurmiddels gekruid en ongeveer 4 minute per kant in ekstra maagdelike olyfolie gebraai. As jy nog nooit Bison gehad het nie, moet jy dit probeer! Aan die kant was gegrilde aspersiespiese wat ek met seesout en 'n gebakte aartappel gekruid het, saam met 'n gesonde lewe volgraanbrood. Vir nagereg later 'n Yoplait Deligt 100 Calorie Chocolate Eclaire Parfait.

Nasionale gereg van die week - Swede

Sweedse frikkadelle met roomsous en kapokaartappels
Vanweë die groot noord-suid-omvang van Swede was daar altyd plaaslike verskille in die Sweedse kombuis. Histories, in die verre noorde, is vleis soos rendier en ander (semi) wildgeregte geëet, waarvan sommige hul wortels in die Sami-kultuur het, terwyl vars groente 'n groter rol in die Suide gespeel het. Baie tradisionele geregte gebruik eenvoudige, kontrasterende geure, soos die tradisionele gereg van stewige gehaktballetjies en sous met tert, skerp suurlemoenkonfyt (effens soortgelyk in smaak as bosbessiesous).

Swede was tradisioneel baie oop vir buitelandse invloede, wat wissel van die Franse kombuis gedurende die 17de en 18de eeu tot die sushi en cafe latte van vandag. Aan die kitskoskant was pizza en worsbroodjies sedert die 1960's 'n alomteenwoordige deel van die Sweedse kultuur. Twintig jaar later kan dieselfde gesê word oor die groeiende gewildheid van die kebab en falafel, aangesien baie klein restaurante in sulke geregte spesialiseer.

Die Sweedse kookkuns kan beskryf word as gesentreerd rondom gekweekte suiwelprodukte, bros en sagte (dikwels gesuikerde) brood, bessies en steenvrugte, beesvleis, varkvleis, versoete seekos en vis. Aartappels word dikwels as bykos bedien, dikwels gekook. Die Sweedse kookkuns het 'n groot verskeidenheid brode van verskillende vorms en groottes, gemaak van rog, koring, hawer, wit, donker, suurdeeg, volgraan sagte platbrood en brosbrood. Daar is baie versoete broodsoort en sommige gebruik speserye. Baie vleisgeregte en veral gehaktballetjies word bedien met lingonberrykonfyt. Vrugtesop met 'n hoë viskositeit, soos roosbottelsop en bosbessiesop (blaubärssoppa) wat warm of koud bedien word, is tipies van die Sweedse kombuis. Botter en margarien is die primêre vetbronne, hoewel olyfolie steeds gewilder word. Die tradisie van Swede se gebak bevat 'n verskeidenheid gisbroodjies, koekies, koekies en koeke, baie daarvan in 'n suikeragtige styl met gebak (fika) is baie gewild in Swede.

Die belangrikheid van vis het die Sweedse bevolking en handelspatrone ver terug in die geskiedenis beheer. Vir bewaring is vis gesout en genees. Sout het aan die begin van die Skandinawiese middeleeue 'n belangrike handelsartikel geword, wat omstreeks 1000 nC begin het. Kool wat as suurkool bewaar is en verskillende soorte bewaarde bessies, appels, ens. Is in die winter een keer as 'n bron van vitamien C gebruik (vandag word suurkool baie selde in die Sweedse kombuis gebruik). Suurlemoenkonfyt, nog steeds 'n gunsteling, is moontlik die mees tradisionele en tipiese Sweedse manier om varsheid by te voeg tot soms taamlik swaar kos, soos steaks en bredies.

Swede se lang winters verduidelik die gebrek aan vars groente in baie tradisionele resepte. In ouer tye was plante wat die bevolking deur die winters sou onderhou, 'n hoeksteen van verskillende rape, soos die kålrot (wat in Switserse Engels gepas "swede" genoem word) geleidelik deur die aartappel in die 18de eeu verdring of aangevul. Voor die invloed van die Franse kookkuns gedurende die 17de en 18de eeu, het 'n gebrek aan verskillende speserye die daaglikse kos nogal duidelik gemaak volgens die huidige standaarde, hoewel 'n aantal plaaslike kruie en plante sedert antieke tye gebruik is. Hierdie tradisie is nog steeds teenwoordig in die Sweedse geregte van vandag, wat nogal spaarsamig gekruid is.

Sowel voor as na hierdie periode is daar ook nuwe Germaanse geregte ingebring deur immigrante, soos persone wat verband hou met die Hanzes, gevestig in Stockholm, Visby en Kalmar. Sweedse handelaars en aristokrate het natuurlik ook 'n paar voedseltradisies in die buiteland opgetel. Koolrolletjies (kåldolmar) is een voorbeeld. Koolrolletjies is in Swede bekendgestel deur Karl XII wat tydens die Slag van Poltava en tydens sy kamp in die Turkse Bender met hierdie gereg in aanraking gekom het en later deur sy Ottomaanse skuldeisers bekendgestel is, wat in 1716 na Stockholm verhuis het. Kåldolmar was reeds beskryf in 1755, deur Cajsa Warg, in haar beroemde Hjelpreda i hushållningen för unga fruentimber.

Sweedse husmanskost dui tradisionele Sweedse geregte aan met plaaslike bestanddele, die klassieke Sweedse kombuis elke dag. Die woord husmanskost kom van husman, wat "huiseienaar" beteken (sonder bybehorende grond), en die term is oorspronklik gebruik vir die meeste soorte eenvoudige plattelandse kos buite dorpe. Egte Sweedse husmanskost gebruik oorwegend plaaslike bestanddele soos varkvleis in alle vorme, vis, graan, melk, aartappel, wortelgroente, kool, uie, appels, bessies, ens. Beesvleis en lam is spaarsaam gebruik. Behalwe bessies, is appels die mees gebruikte tradisionele vrugte, vars geëet of bedien as appeltert, appelsous of appelkoek. Tydrowende kookmetodes soos redningar (roux) en långkok (letterlik "lang kook") word algemeen gebruik en speserye word spaarsamig gebruik. Voorbeelde van Sweedse husmanskost is ertjiesop (ärtsoppa), gekookte en fyngemaakte wortels, aartappel en rutabaga bedien met varkvleis (rotmos med fläsk), baie variëteite salm (soos gravlax, inkokt lax, gebraai, gepekel), variëteite algemeen ingelegde, maar ook gebraai, au grautain, ens.), visbolletjies (fiskbullar), frikkadelle (köttbullar), aartappelkluitjies met vleis of ander bestanddele (palt), aartappelpannekoek (raggmunk), pap variëteite (gröt), gebraaide mengsel stukke aartappel, verskillende soorte vleis, wors, spek en ui (pytt i panna), vleisbredie met ui (kalops) en aartappelkluitjies met uie en varkvleis (kroppkakor).

Geregte soortgelyk aan die Sweedse husmanskost en voedseltradisies word ook in ander Skandinawiese lande aangetref. Besonderhede kan verskil. Swede is deel van die vodka -gordel en histories gedistilleerde drankies, soos brännvin en snaps, was 'n tradisionele daaglikse aanvulling op voedsel. Die verbruik van wyn in Swede het gedurende die afgelope vyftig jaar toegeneem, deels ten koste van bier en sterker alkoholiese drank. In baie lande word plaaslik geproduseerde wyne gekombineer met plaaslike husmanskost.

Husmanskost het die afgelope dekades 'n renaissance ondergaan, aangesien bekende (of beroemde) Sweedse sjefs, soos Tore Wretmannouvel husman, die hoeveelheid vet (wat in die ou dae nodig was om harde hande -arbeid te onderhou) verminder word en 'n paar nuwe bestanddele bekendgestel word . Daar word ook aan die kookmetodes gedink om die kookproses te bespoedig en/of die voedingswaarde of smaak van die geregte te verbeter.

Swede het 'n paar buitelandse invloede aangeneem, wat wissel van koolrolletjies en invloede van die Franse kookkuns gedurende die 17de en 18de eeu tot die pizza en cafe latte van vandag. Baie Sweedse restaurante meng tradisionele husmanskost met 'n moderne, fynproewersbenadering.

Aan die kitskoskant is worsbroodjiewors wat in 'n broodjie bedien is of in plat brood toegedraai is, die klassieke Sweedse kitskos, maar pizza is sedert die 1960's ook 'n integrale deel van die Sweedse kitskos. Twintig jaar later kan dieselfde gesê word oor kebab en falafel, aangesien baie klein restaurante in sulke geregte spesialiseer.

Tradisionele Sweedse geregte, waarvan sommige baie honderde jare oud is, ander miskien 'n eeu of minder, is steeds 'n baie belangrike deel van die Sweedse alledaagse maaltye, ondanks die feit dat die hedendaagse Sweedse kookkuns baie internasionale geregte gebruik.

Internasionaal is die bekendste Sweedse kookkuns -tradisie die bord en, met Kersfees, die bord, insluitend bekende Sweedse geregte soos gravlax en gehaktballetjies.

Tradisioneel was Donderdag in Swede sopdag omdat die diensmeisies die helfte van die dag af gehad het en dit maklik was om sop vooraf voor te berei. Een van die mees tradisionele Sweedse sop, wat steeds elke Donderdag saam met pannekoek in baie restaurante en huishoudings bedien word, is die geel ertjiesop, eller ärtsoppa. Dit dateer uit die ou tradisie van ertjies wat met Thor geassosieer word. Dit is 'n eenvoudige maaltyd, 'n baie dik sop, wat basies bestaan ​​uit gekookte geel ertjies, 'n bietjie ui, sout en klein stukkies varkvleis. Dit word gereeld met mosterd bedien en gevolg deur dun pannekoeke (sien pannkakor). Die Sweedse weermag bedien ook elke Donderdag hul dienspligtiges ertjiesop en pannekoek.

Aartappels word die hele jaar deur die hoofbron van koolhidrate geëet en is 'n basis in baie tradisionele geregte. Pas in die afgelope 50 jaar het pasta of rys algemeen op die etenstafel geword.

Daar is verskillende soorte aartappels: die nuwe aartappel, die aartappel wat vroeg in die somer ryp word, word die meeste waardeer en word geniet by die tradisionele mid-somer fees genaamd midsommar. Nuwe aartappels by midsommar word bedien met ingelegde haring, grasuie, suurroom, en die eerste aarbeie van die jaar word tradisioneel as nagereg bedien.

Die swamme wat die gewildste in Swede is, is die kantarel, wat as 'n lekkerny beskou word. Die kantarel word gewoonlik as bykos saam met steaks bedien, of gebraai met uie en sous wat op 'n oop toebroodjie bedien word. Tweede na die kantarel, en amper as heerlik beskou, is die porcini -sampioen, of karljohansvamp vernoem na Charles XIV John (Karl XIV Johan) wat die gebruik daarvan as voedsel voorgestel het.

In Augustus, by die tradisionele feesmaal, kreftskiva, bekend as kreefpartytjie, eet Swede groot hoeveelhede gekookte kreef wat gekook word en dan in 'n sous gemarineer word met sout, 'n bietjie suiker en 'n groot hoeveelheid dille.

Vrugtesop, veral roosbottelsop en bosbessiesop, word geëet of gedrink, gewoonlik warm gedurende die winter.

Die belangrikste sterker drank in die Sweedse kombuis is Brännvin, wat 'n algemene term is wat hoofsaaklik twee soorte drank bevat: The Akvavit, ook genoem Aqua vitae, en die Vodka. As dit tradisioneel verbruik word, word dit dikwels as 'n Snaps bedien, maar Vodka word ook algemeen as 'n drankbestanddeel gebruik. Renat word dikwels beskou as die nasionale wodka van Swede, maar ander baie gewilde handelsmerke is Explorer Vodka en Absolut Vodka, waarvan laasgenoemde een van die bekendste drankhandelsmerke ter wêreld is. Die meeste vorme van Brännvin bevat ongeveer 40% alkohol.

Die produksie van sterk drank het 'n tradisie wat dateer uit die 18de eeu en was in die 1840's hoog. Sedert die 1880's het die staatsbeheerde Systembolaget 'n monopolie op die verkoop van sterk drank met meer as 3,5% alkohol, wat toegang beperk. Hembränt (maanskyn) is vroeër op die platteland van Swede vervaardig, maar die produksie het die afgelope jaar afgeneem as gevolg van meer liberale reëls vir die invoer van alkohol sowel as toenemende smokkel.

Brödinstitutet (The Bread Institute) het eens 'n veldtog gevoer met 'n kwotasie van die Sweedse nasionale raad vir gesondheid en welsyn en beveel aan dat u daagliks 6 tot 8 snye brood eet. Deur die Sweedse nasionale raad vir gesondheid en welsyn word dit ook aanbeveel om melk te drink, en dit word gereeld aanbeveel om twee tot drie glase melk per dag te drink. 52% van die ondervrae Swede drink ten minste een keer per dag melk, gewoonlik een glas met middagete en nog 'n glas in die aand of oggend.


Nai Tapas Bar

LET WEL: HIERDIE PLEK HET VERHUIT EN EK HET 'N OPDATEERDE OORSIG: KLIK HIER.

Ek en my vrou is onlangs uitgenooi na Nai, 'n Spaanse tapasbar in die oostelike dorp, vir 'n persete.

Hierdie plek dra klassieke Spaanse tapas uit Galicië, maar dit bied ook 'n uitstekende molekulêre gastronomie sowel as heerlike eetgeriewe. Maar met die eerste oogopslag laat die binnekant u moontlik nie dink aan lekker eet nie. Ek bedoel geensins dat die dekor nie goed is nie. Inteendeel. Dit is opgerig soos 'n warm, uitnodigende en gesellige taverne. Baie lae sleutel. Daar is baie pasgemaakte donkerhouttoebehore en meubels, en selfs 'n paar kunswerke op die mure.

Wat die voedsel- en dienshoek betref, is hierdie plek egter niks minder as 'n 5-ster-eetkamer nie. Wat u hier kry, is goeie eetgoed van hoë gehalte in 'n gesellige, rustieke omgewing, met 'n pragtige plating en uitstekende diens, alles teen 'n bekostigbare prys. Die 40 verskillende tapas op die spyskaart wissel van $ 6 tot $ 15 per stuk. Ek bedoel, hulle bied selfs 'n prix fixe -ooreenkoms aan vir 12 of meer gaste: 10 geregte en 'n onbeperkte oop kroeg vir 2,5 uur teen slegs $ 45. Dit is ongehoord!

Die wynlys is 95% Spaans, en al die bier van die kraan en in bottels is ook Spaans, met die uitsondering van een Ommegang -plaashuis (een van my gunstelinge wat saam met ons eerste geregte bedien is). Ek het hierdie verfrissende koringbier geproe:

In April of Mei sal Nai sy ruimte uitbrei na 'n boonste verdieping, met 'n oop kombuis en 'n meer eksperimentele spyskaart. Boonop word die wynlys 100% Spaans, met 'n baie groter keuse.

Hulle bied happy hour -aanbiedinge, 'n lewendige flamencoband en flamencodans op Donderdae en Saterdae, en ses verskillende geure sangria, insluitend mango en bloubessie. Sangria -bakkies kos slegs $ 22 gedurende happy hour en die hele nag van Maandag tot Woensdag.

Nai beteken "moeder" in Gallego, wat betekenisvol is omdat sjef Ruben al die tradisionele tapasresepte van sy ma (ook 'n sjef en restaurateur) gekry het, en op sy beurt sy ma se ma. Hy het sy eie tikkie bygevoeg sedert hy onder beroemde Spaanse sjefs uit Europa gestudeer het, en nuwer, meer moderne en meer tegniese style gekry het. Daar is 15 tapas wat hy as kernitems beskou, wat altyd op die spyskaart beskikbaar is. Die ander 25 items verander seisoenaal.

Nadat hy grootgeword het in sy ma's se restaurante in Spanje, is Ruben gemaklik in sy passie en passievol oor sy ambag. Hy streef altyd na meer, om beter te wees, om sy kos na die volgende vlak te neem, en hy skiet voortdurend na perfeksie. Hierdie passie word weerspieël in sy kos, want wat ek by hierdie maaltyd geproe het, was werklik een van die beste tapas wat ek ooit gehad het.

In wese het ons hier 'n heerlike veelsydige eetervaring gehad, met wynparings vir elkeen. Ek neem u deur elke kursus hieronder.

Hierdie eerste happie was 'n aanduiding van die molekulêre gastronomie-styl van hoë-tegnologie sjef. Dit lyk soos 'n olywe, maar dit is eintlik 'n klein eetbare waterballon gevul met vloeibare olywe. 'N Goeie manier om die smaakknoppies oop te maak.

Daarna was 'n skottel dun gesnyde jamon en 'n bak gemarineerde, regte olywe. Baie eenvoudig, baie mooi en baie lekker.

Die twee kursusse het gepaard gegaan met die Ommegang -plaashuis.

Hierdie mini-lugsakke was soos 'n knapperige, maar sagte deeg gebak met romerige manchegokaasskuim. Dit was koel en smaaklik. Ek het dadelik uitgeroep dat ek dit ure lank kan opspoor. Baie dodelik.

Daar was ook hierdie heerlike bord bloupunt -oesters met 'n suurlemoenskuim as garnering. Dit kos $ 14 per halfdosyn. Nie sleg nie! Hulle is helder, skerp, romerig en vars.

Die happies is gekombineer met cava wat gemeng is met suurlemoen, lemoenskil en vars kruisement. Kyk hoe David Martinez, mede-eienaar, wyndirekteur en hoofbestuurder, dit opdraai voordat hy giet:

Die volgende gang was vir my een van die twee gunstelinge: 'n heerlike seebaars toegedraai in dun gesnyde bros roosterbrood en dan bedek met aspersies wat in prosciutto toegedraai was. Wat 'n perfekte hap hier! Sag, knapperig, hartig, sappig en lig.

Trouens, dit is iets wat deur al die kursusse hier loop: ligtheid. Niks was swaar of swaar om te eet nie, wat 'n prestasie is, gegewe die ham-swaar aanbod wat hier beskikbaar is.

Garnale in knoffelsous was volgende. Die sous op hierdie babas was ongelooflik. Ons het 'n bietjie brood opgesny nadat ons al die perfek gekookte garnale in die koekpan verslind het.

Hierdie volgende gereg is krapvleis toegedraai in avokado en dan bedek met bros hamstrooi. Dit was baie soos 'n sushi -rol, maar ek het gevoel dat dit 'n tikkie sout nodig het. Die knapperige ham bo-op het nie die soet soutpons wat ek verwag het nie. Dit was in elk geval 'n ligte, vars en romerige tekstuur.

Daardie visitems is gekombineer met 'n albarino -enkeldruifwyn wat skerp en verfrissend was.

Hierdie smaakreiniger was waatlemoen met sangria en bedek met kruisementblaar.

Die volgende gereg was gerookte hoender met Asiatiese bbq -glans. Die hoender word vooraf gerook met hickory-hout, daarna ure lank in sous vide-styl gekook, dan geglasuur en gesny. Die aanbieding is wonderlik met hierdie gereg. Kyk hoe David die mantel lig en die rook laat waai:

Die hoender was sag en sag, en die glans was die sleutel tot die byvoeging van die sout, pittige soet skop.

Ons het ook hierdie gebraaide krokette gehad wat met ham gevul is. Hulle het 'n aartappel- en kaasgeur en -gevoel, met 'n skerp mieliemeeltekstuur aan die buitekant.

Hierdie varkpens was super sag en bedien met 'n wortelpuree en geroosterde pekanneute. Dit het my laat dink aan Thanksgiving dinner!

Hierdie happies is gekombineer met 'n drie-druiwe rooiwyn-versnit van cabernet-, temperanillo- en monestrell-druiwe. Super glad.

Hier is my ander gunsteling van die aand: pittige baskiese chorizo, met manchegokaas en piquillo -peper op roosterbrood, bedek met 'n gebraaide kwartel -eier. Dit is 'n luukse ontbyt op sy beste! Dit het speserye, rook, vet en lompheid. Die tekstuur was dinamies.

Die laaste hartige gereg was hierdie kort ribbetafel. Dit kom saam met vuurgeroosterde shishito -rissies en aartappels in blokkies in 'n kaassous. Baie hartlik, maar nie swaar nie. Dit was 'n Spaanse tapas wat knik vir 'n wonderlike Amerikaanse braai, as ek dit in 'n vooraf gedagte-idee sou moes inpas.

Dit is gekombineer met crianza -rooiwyn uit 'n gebied suid van Rioja, gemaak met 'n temperanillo -druif genaamd “tinto fino. ”

As nagereg het ons 'n klein stokkie suiker met 'n peergeur gehad. Dit was lekker, en smaak eintlik soos 'n mengsel van peer en suur appel.

Uiteindelik was daar hierdie ongelooflike sjokolade gevulde churro. Die buitekant was helder en lig, en die binnekant was sag en donsig. Dit is gevul met 'n smeltende sjokolade- en nutella -mengsel wat dekadent was.

Die nagereg was gekombineer met 'n lekker soet wit moscatel -dessertwyn.

Hierdie plek is ongelooflik. Ek sal beslis terug wees vir happy hour, sangria -aand en flamenco -aand. Ek dink my volgende partytjie of geleentheid sal waarskynlik ook hier wees. Daar is ongelooflike kos, ongelooflike diens en alles is redelik geprys.

'N Goeie ding om te weet vir diegene met 'n dieetbeperking: sjef Ruben maak hierdie vegetariese spyskaart op met slegs 30 minute kennisgewing oor een van die persgenote. Ek het 'n paar dinge uit hierdie spyskaart geproe, en hulle was almal heerlik.

NAI TAPAS BAR
174 1st Ave.
New York, NY 10009

DEEL hierdie kak hier:


Sjef Jose Garces het 6 Chicago -sjefs op die proef gestel in sy tweede jaarlikse Paella Cook -resepte

Hier is 'n paar van die hoogtepunte van die Food Network -program wat in Desember op die kanaal verskyn:

  • Die reeks première van Cajun Aces première op Saterdag 2 Desember om 20:00.
  • Die van Jay Baron Teeny Tiny Christmas op Sondag 3 Desember om 22:30.
  • Die seisoen finale van Die groot projek van Guy ’s op Sondag 10 Desember om 21:00.
  • Die seisoen finale van Vakansie Bakkampioenskap om 21:00 op Maandag, 18 Desember, gevolg deur die seisoen finale van Kersfeeskoekie -uitdaging om 22:00.
  • 'N Spesiale episode van Vakansie Bakkampioenskap wanneer naaswenners meeding om aflossing en 'n kans om die groot prys van $ 10,000 op Maandag 25 Desember om 21:00 te wen.
  • Nuwe primetime episodes van Klop Bobby Flay, Chopped, Iron Chef: Behind the Battle, Iron Chef Showdown, Vegas Cakes, Diners, Drive-Ins en Dives, en Kruidenierswedstryde van Guy ’: Laaste regter wat staanwaarvan baie vakansie -temas het.
  • Nuwe aflewerings gedurende die dag van T.hy Bobby en Damaris Show, Giada ’s Holiday Handbook, Guy ’s Ranch Kitchen, The Kitchen, The Pioneer Woman, Trisha ’s Southern Kitchen en Valerie se huiskoswaarvan baie vakansie -temas het.

Die persverklaring met beskrywings van die episode en lugdatums is hieronder.


"** VOEDSELNETWERK DESEMBER 2017 HOOGTEPUNTE **

KOSNETWERK VIER DIE VAKANSIE MET NUWE REEKS IN VERMONT GEBAK

Boonop: moenie seisoenfinales van die groot projek van Guy ’s en kampioenskappe vir vakansie bak misloop nie

FoodNetwork.com bied alles wat u nodig het om voor te berei vir die perfekte vakansie

NEW YORK – 10 November 2017 – Food Network is die ideale vakansiebestemming hierdie Desember met vakansie -aanbiedinge en tema -episodes wat die seisoen die hele maand lank vier. Eerstens, Cody en Sam Carroll is die sjefs agter twee van die warmste restaurante in Louisiana en gebruik vars bestanddele van hul familieplaas om heerlike suidelike lekkernye te skep. Nou deel hulle hul talente met aanhangers op Cajun Aces wat Saterdag 2 Desember om 20:00 begin. Dan, op Sondag 3 Desember om 22:30, wys kunstenaar Jay Baron sy beroemde klein skeppings met 'n vakansie -draai op die spesiale première van Teeny Tiny Christmas. Mis daarna nie die opwindende finale van Guy ’s Big Project op Sondag 10 Desember om 21:00 nie, want die reis kom tot 'n beslissende gevolgtrekking vir die vooruitsigte van Guy Fieri. Op Maandag, 18 Desember, vind u die opwindende eindronde van die rugby-kampioenskap om 21:00, gevolg deur Kersfees-koekie-uitdaging om 22:00. Dan, om 23:00, gaan die vakansiepret voort met die uiteindelike peperkoekhuis -kragmeting op die spesiale Gingerbread Giants. Vier Kersfees met Food Network met 'n ekstra spesiale episode van die Holiday Baking-kampioenskap wanneer naaswenners meeding om aflossing en 'n kans om die groot prys van $ 10 000 op Maandag 25 Desember om 21:00 te wen. Moet ook nie die eerste keer aflewerings met vakansie-temas van Beat Bobby Flay, Chopped, Iron Chef: Behind the Battle, Iron Chef Showdown en Vegas Cakes misloop nie, saam met nuwe episodes van Diners, Drive-Ins and Dives en die groot finale van Guy ’s Kruideniersware: Laaste regter wat staan. In daytime, join self-taught baker Gesine Prado as she welcomes viewers into her Vermont farmhouse to share easy, fun baking recipes and tips on the series premiere of Baked in Vermont on Saturday, December 2nd at 12:30pm. Also catch holiday episodes of all your favorite daytime series including The Bobby and Damaris Show, Giada’s Holiday Handbook, Guy’s Ranch Kitchen, The Kitchen, The Pioneer Woman, Trisha’s Southern Kitchen and Valerie’s Home Cooking. FoodNetwork.com has recipes and entertaining tips for every holiday this season. Join the Food Network conversation on Facebook, Instagram, Twitter and Snapchat Discover.

PRIMETIME PREMIERE EPISODES

Premiering Thursday, December 7th at 10pm – “Holidays are for Battle” – HOLIDAY EPISODE!
Bells will be ringing when Alex Guarnaschelli and Tia Mowry arrive in the wintery arena. Neapolitan chef Simone Falco battles Euro chef Eoghain O’Neill for the right to spoil Bobby Flay’s holiday dinner.

Premiering Thursday, December 14th at 10pm – “Cracking a Win”
The competition gets tough when French chef David Baruthio and Charlotte, N.C. hot shot Blake Hartwick bring their chops to the arena. Tough gal Anne Burrell teams up with world traveler Andrew Zimmern to make the call on who will go up against Bobby Flay.

Premiering Thursday, December 21st at 10pm – “Big Dog on the Block”
Things get blown out of proportion when The Kitchen’s Sunny Anderson and Ginormous Food’s Josh Denny bring the big guns to town. Larger-than-life chef Harold Baker and seafood guru Tony Minadakis are in the arena for a chance to beat Bobby Flay.

Premiering Thursday, December 28th at 10pm – “Windy City Wants More”
The winds of fortune are blowing for Toronto’s David Adjey and Chicago’s Cory Morris. It’s up to Chopped judge Scott Conant and Hannah Hart to decide who will go up against Bobby Flay.

Online, find out what it takes to Beat Bobby Flay, where Food Network’s own chefs reveal the skills and tactics needed to defeat Bobby. You can also check out behind-the-scenes photos and videos, relive highlights, tour the set and much more. Join the conversation with #BeatBobbyFlay.

Cajun Aces – Premiering Saturday, December 2nd at 8pm & 8:30pm – ALL NEW!
Cody and Sam Carroll are the chefs behind the Restaurant of the Year in New Orleans, and they’re famous for their down-home restaurant in the swamps, too. They take the freshest ingredients from their family farm and create brand new dishes at both of their restaurants every week. When it comes to staying on top of the food scene in southern Louisiana, the last thing these Cajun Aces want to do is fold.

Premiering Saturday, December 2nd at 8pm – “Crawfish and Mirliton”
It’s the first weekend of crawfish season, so chefs Cody and Sam Carroll need to work out the kinks on new dishes at their restaurant Hot Tails to create a Crawfish Po’boy and Baked Crawfish Mac and Cheese. At Sac-a-lait, the Crawfish Pot Pie and Crawfish Echappee need to be masterpieces, because an opportunity like this only comes once a year.

Premiering Saturday, December 2nd at 8:30pm – “Pigs and Figs”
Homecoming weekend is a big deal in New Roads, Louisiana, and Hot Tails Restaurant expects to be swamped! Pigs are aplenty and figs are in season, so owners Cody and Sam Carroll aim to please the crowd with new dishes that make the most of these local ingredients. Wild Boar Jambalaya, Cracklin with Fig Pepper Jelly, Sweet Potato Pork Nachos, Pork Boudin Eggs Benedict and Fig-Stuffed French Toast will keep the masses happy they came, whether it’s for dinner or Sunday brunch.

Premiering Saturday, December 9th at 7pm – “Turkey and Pecans”
Autumn in southern Louisiana has chefs Cody and Sam Carroll reinventing old comfort food classics featuring turkey and pecans. A Pecan Chocolate Cake and Turkey Neck Consomme made with turkey bones and sweet peas should draw crowds to their restaurant, Sac-a-Lait. At their other restaurant, Hot Tails, the locals usually don’t eat out on Sunday night, but Sam and Cody hope to lure them in with Turkey Fricassee with Pecan Rice and Crab Boil Buffalo Turkey Wings with Cranberry Pepper Jelly.

Premiering Saturday, December 9th at 7:30pm – “Redfish and Okra”
In Louisiana, they say if you can’t cook redfish, you might as well pack your bags. Chefs Cody and Sam Carroll head out to the Gulf of Mexico for some late-night redfish bow hunting and plan to pair their catch with okra prepared in unexpected ways. At their restaurant Hot Tails, Cody and Sam prove they have what it takes to remain King and Queen of Seafood in Louisiana with Cajun-Style Fish and Chips featuring a spicy ginger batter, Fried Okra Chips and Creole Tomato Tartar Sauce. At their other restaurant, Sac-a-Lait, the chefs turn it up a few more notches, serving Blackened Redfish with Green Tomato Court Bouillon and Grilled Okra with Tomato Remoulade.

Online, follow Chefs Cody and Sam Carroll as they explore Cajun cuisine and culture. Talk about the show using #CajunAces.

Premiering Tuesday, December 5th at 10pm – “Chopped Grand Holiday” – HOLIDAY EPISODE!
Four of Chopped’s biggest winners return to share stories of their life-changing victories and — in the spirit of the season — play for a favorite charity. The four undefeated repeat champs open up the first basket to find a variety of festive surprises. A clever take on hardboiled eggs and a deckle of beef present the champs with a challenging task in the entrée round. Then, only one chef can be named the champion again after the judges taste creative holiday desserts that include honey and chocolate.
Host: Ted Allen Judges: Maneet Chauhan, Amanda Freitag, Marc Murphy

Premiering Thursday, December 7th at 9pm – “True Grits”
The chefs get the Southern classic grits in the first basket and race to make appetizers that deliver on flavor, but one of the competitors has major difficulties in the final seconds of the round. An ingredient that is surprisingly similar to grits is discovered in the second basket, so the chefs must think fast and keep the creativity level high. Then, something blue and something boiled are in the dessert basket.
Host: Ted Allen Judges: Scott Conant, Amanda Freitag, Marc Murphy

Premiering Tuesday, December 12th at 10pm – “Better Duck Next Time”
Luck is not on the competitors’ side as they open the first basket to find not duck breast, but a more formidable foe: duck tongue. A bitter juice and a pretentiously presented American classic challenge the chefs in the entrée round. For the last two chefs battling it out in the dessert round, a peachy final basket is anything but easy.
Host: Ted Allen Judges: Scott Conant, Amanda Freitag, Jonathon Sawyer

Premiering Tuesday, December 19th at 10pm – “Cocktail Party”
Shaken, stirred, or Chopped? Cheers to a fabulous first: a Chopped cocktail party! The chefs learn that they’ll be preparing small plates as well as creative drinks in every round of this special competition. Tiny, lovely finger limes must end up on the plates or in the cocktails in round one. Scotch whisky and summer truffles keep the party going in the second round, then edible gold in the final basket guarantees the chefs will end on a festive note.
Host: Ted Allen Judges: Scott Conant, Amanda Freitag, Lauren Gerrie

Premiering Tuesday, December 26th at 10pm – “Amped for Ramps”
The competitors find a prized member of the onion family in the first basket, ramps! But will the flavorful wild leeks play nicely with the other mandatory ingredients? An organ meat and an Italian treat are in basket two, then the two chefs who make it to the dessert round get a popcorn-flavored candy and a citrus-flavored stalk.
Host: Ted Allen Judges: Tiffani Faison, Marc Murphy, Dale Talde

Online, check out photo and video highlights and compete like a Chopped champion for a chance to win prizes. Get culinary inspiration from the Chopped experts and learn the tricks competitors have successfully deployed to transform exotic ingredients, international spices and even wintry leftovers into winning dishes. Join the action with #Chopped.

Christmas Cookie Challenge

Premiering Monday, December 4th at 10pm – “Christmas Gifts”
Santa has fallen behind on toys this year, so host Eddie Jackson recruits five crafty cookie makers to make decorated cookie toys in the first round. Judges Ree Drummond, Dan Langan and Aarti Sequeira decide which three bakers have saved Christmas for all the good little girls and boys. The gift-giving doesn’t stop in the display round as the three remaining cookie masters must make entirely edible cookie boxes to fill with Christmas cookies. They say it’s better to give than receive, but in this case, the best cookie maker will take home a $10,000 present.

Premiering Monday, December 11th at 10pm – “Spice Up Your Christmas”
Host Eddie Jackson asks four of America’s most talented cookie makers to imagine wintry Christmas window views and then put what they see on a cookie! Judges Damiano Carrara, Ree Drummond and Jamika Pessoa peer through those cookie windows to see which ones are pristine and which three bakers advance. In the display round, the remaining cookie masters represent their favorite Christmas Eve tradition in 3D cookie form, and one competitor will have the best Christmas ever when they win the $10,000 prize.

Premiering Monday, December 18th at 10pm – “Crafty Christmas” – SEASON FINALE!
Host Eddie Jackson challenges five of America’s cleverest cookie makers to create their own custom Santa cookie shapes without the use of cookie cutters! Judges James Briscione, Ree Drummond and Joy “The Baker” Wilson step in to decide who succeeds and who just makes “Bad Santas.” In the display round, the three remaining bakers have to get even more crafty by creating a Christmas wreath using only cookies. When the flour settles, only one baker’s wreath will earn $10,000 of holiday green.

Online, see the most-creative Christmas cookies ever, meet the judges and watch video extras. Tell us which cookies are your favorite using #ChristmasCookieChallenge.

Diners, Drive-Ins and Dives

Premiering Friday, December 15th at 9pm – “Breakfast, Brisket and Belly”
Guy Fieri is traveling the country on this trip, digging into all kinds of dishes. In Los Angeles, he visits a late-night spot all about breakfast with a twist, like drunken French toast. In Columbus, Ohio, he stops at a funky joint serving creative combos like brisket on corn cakes. And in Phoenix, there’s a barbecue stop smoking up prime rib and pork belly dumplings.

Premiering Saturday, December 16th at 8pm – “Triple-D Classics”
Guy Fieri is cracking open the vault to check out some timeless Triple-D classics. From California to Texas, he’s rolling into old-school spots, family-run favorites, real deal Americana and international specialties.

Premiering Friday, December 22nd at 9pm – “Mom’s Kitchen”
This trip, Guy Fieri is hitting the road and grabbing grub straight out of Mom’s kitchen. In Boulder, Colorado, there’s a mother-son team serving up Chinese specialties like dan dan noodles and steamed buns. In Columbus, Ohio, he visits a Jamaican joint dishin’ out jerk chicken, red snapper and other island favorites. And in Phoenix, Arizona, he stops at a family spot cooking lights-out Latin cuisine, from a Cubano empanada to arroz con pollo.

Online, go behind-the-scenes with Guy, check out full recipes and scan the best diners, drive-ins and dives across the country. Hop along for the ride on Twitter with #DDD.

Gingerbread Giants – Premiering Monday, December 18th at 11pm – HOLIDAY SPECIAL!
Five skilled amateur gingerbread artists take edible architecture to new heights as they go head-to-head at the 25th Annual National Gingerbread House Competition in Asheville, North Carolina. In this ginger-ific holiday special, the repeat champ, her top rivals and a fresh young challenger with scientific skills vie for top honors and the Grand Prize.

Premiering Sunday, December 3rd at 9pm – “The Sizzle”
Guy Fieri sends the remaining prospects to New York City where they will have one last chance to hone their show into a sizzle, a pitch tape that explains a show’s concept, before the big pitch to Food Network. Their sizzles will be screened by Guy’s closest Food Network friends: Scott Conant, Mark Dissin, Amanda Freitag, Alex Guarnaschelli, Marc Murphy, Justin Warner, and Geoffrey Zakarian.

Premiering Sunday, December 10th at 9pm – “The Pilots” – SEASON FINALE!
In this final episode, Guy Fieri will shoot their pilots putting all the skills he’s taught them to the test. He will then send the pilots to Food Network. The prospects go home and wait to hear the news. Who will land his or her own food-road show on the Food Network?

Online, fans can get an insider’s look at the making of Guy’s Big Project with behind-the-scenes photos of Guy and the finalists. Plus, bonus videos and recipes inspired by the show will bring the competition to life. Fans can join the conversation using #GuysBigProject.

Guy’s Grocery Games: Last Judge Standing

Premiering Sunday, December 3rd at 8pm – “Last Judge Standing Tournament Part 3”
The six remaining Flavortown judges form teams of two to prepare a regional seafood dish on limited funds in a Budget Battle with an unprecedented twist. The bottom two teams break up in an every-chef-for-themselves cook-off in the Redemption Round. Guy Fieri then declares ‘Dinner Rush!’ and the four judges have only 20 minutes to make an elevated guilty pleasure that will determine who will move on to the tournament semi-finals.
Host: Guy Fieri Judges: Troy Johnson, Brian Malarkey, Catherine McCord

Premiering Sunday, December 10th at 8pm – “Last Judge Standing Tournament Part 4”
It’s the semi-finals of the Last Judge Standing Tournament, and the remaining five Triple G judges find themselves in an ooey gooey situation as they prepare their best cheese dish while playing three of Flavortown’s hardest games. The winner heads directly to the finale, and the remaining judges must make a refined dinner featuring the international ingredients they were unable to bowl down in Guy Fieri’s impromptu alley. In the end, only four chefs will move on to the final round.
Host: Guy Fieri Judges Troy Johnson, Brian Malarkey, Catherine McCord

Premiering Sunday, December 17th at 8pm – “Last Judge Standing Tournament Finale: Judgment Day” – TOURNAMENT FINALE!
Judgment Day is here and the question of biblical proportions is: which Flavortown judge will be crowned the tournament champ? The final four begin with a chicken dinner featuring a grocery list of the panelists’ least favorite ingredients. Things lighten up a bit when the judges face a twisted version of Guy Fieri’s Food Pyramid that determines their ingredients’ weight limits, the dish they’ll serve and the weird item they must feature in it. The final two judges must make a Judgment Day dinner using an unusual list of seven ingredients … and nothing else! The Last Judge Standing will win $40,000 for charity!
Host: Guy Fieri Judges Troy Johnson, Brian Malarkey, Catherine McCord

Online, learn more about your favorite judges, see photo highlights and test your knowledge of Flavortown Market. Tell us which games are your favorite using #GroceryGames.

Holiday Baking Championship

Premiering Monday, December 4th at 9pm – “Comfort and Joy”
Winter is here and it’s time to cozy up inside. The five remaining bakers ‘ignite’ the holiday spirit with a fiery, pre-heat dessert. Then in the main heat, they take a traditional holiday cheese board and turn it into an unusual cheesecake.
Host: Jesse Palmer Judges: Nancy Fuller, Duff Goldman, Lorraine Pascale

Premiering Monday, December 11th at 9pm – “Tradition! Tradition!”
The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake. Duff Goldman helps introduce the pre-heat challenge in which bakers must create a dozen doughnuts featuring a challenging flavor combination. Then for the main heat, bakers try their best to reinvent fruitcake.
Host: Jesse Palmer Judges: Nancy Fuller, Duff Goldman, Lorraine Pascale

Premiering Monday, December 18th at 9pm – “Twelve Days of Christmas” – SEASON FINALE!
The final three bakers grab two last minute holiday gifts and combine them into one impressive dessert. Then in the main heat, bakers must create a show-stopping 12 Days of Christmas dessert that illustrates a line from the famous song. The winning baker walks away with $50,000 and the title of Holiday Baking Champion!
Host: Jesse Palmer Judges: Nancy Fuller, Duff Goldman, Lorraine Pascale

Premiering Monday, December 25th at 9pm – “Runners Up Redemption!”- HOLIDAY SPECIAL!
In the Christmas special of Holiday Baking Championship, hosts and judges Nancy Fuller, Duff Goldman and Lorraine Pascale welcome back runner-up contestants, teaming them up with one another by their original season, to battle it out against each other for another chance to win. In the pre-heat, baking teams must use real letters to Santa to inspire a holiday dessert. For the main heat, teams bake and decorate cupcakes before assembling them into one giant edible holiday tree. The winning team earns $10,000 in holiday cash!

Online, get ideas for mouthwatering holiday desserts, meet the bakers and learn more about the judges. Tell us about your favorite holiday traditions using #HolidayBakingChampionship.

Iron Chef: Behind the Battle

Premiering Wednesday, December 6th at 10pm – “Battle Eggnog” – HOLIDAY EPISODE!
The toughest Kitchen Stadium battles often involve satisfying the Chairman’s demand for both sweet and savory dishes. When the secret ingredient was eggnog, things got even tougher for Iron Chefs Bobby Flay and Masaharu Morimoto. Add in thousands of pounds of ice blocks that had to be carved into icy serving vessels and all the elements were in place for one of the Chairman’s frostiest holiday celebrations.

Premiering Wednesday, December 13th at 10pm – “A Fruitcake for the Ages” – HOLIDAY EPISODE!
The holidays descended upon Kitchen Stadium for one of the Chairman’s most memorable holiday parties. That year, he wrapped up just about the best gift a loyal viewer can receive — fruitcake! Oh … why the frowns? Witness what an Iron Chef can do when presented with a magnificent fruitcake for the ages. Alton Brown’s very own fruitcake was the secret ingredient that Iron Chefs Masaharu Morimoto and Michael Symon used to create holiday culinary magic in this legendary battle.

Premiering Wednesday, December 20th at 10pm – “The Battle the Almost Killed Me: Michael Symon”
Alton Brown called it the “most amazing battle in Iron Chef history.” Challenger John Fraser came to Kitchen Stadium without sous chefs, so Michael Symon kicked his out as well. Putting out five Iron Chef-quality dishes in one hour with no help nearly killed Iron Chef Symon, but not only did he finish on time — he won the battle.

Premiering Wednesday, December 27th at 10pm – “Battle of the Masters: Morimoto vs. Puck”
Once an Iron Chef, always an Iron Chef. If the Chairman welcomes you into the most elite culinary club in the world, you’re a member for life. Iron Chef Wolfgang Puck may have appeared in only one battle in Kitchen Stadium, but he staked his claim by taking eggs to places only Iron Chefs can imagine when he battled Iron Chef Masaharu Morimoto.

Join the conversation with #IronChefBTB.

Premiering Wednesday, December 6th at 9pm – “Italian Holiday Battle” – HOLIDAY EPISODE!
The holidays hit Kitchen Stadium as Los Angeles chef Ted Hopson faces Detroit chef Kate Williams in a sweet showdown. The winning chef goes up against Iron Chef Alex Guarnaschelli in a classic holiday battle.

Premiering Wednesday, December 13th at 9pm – “Battle Bobby Flay All Day”
Midwestern master chefs Tory Miller and Jenner Tomaska face off using one of the most versatile vegetables around. Then the winner takes on Iron Chef Bobby Flay in an all-American meat battle.

Premiering Wednesday, December 20th at 9pm – “Battle Deep Sea Duel”
New Orleans chef Brian Landry cooks off against Chicago chef Ryan McCasky using a super decadent ingredient. The winning chef gets a shot against Iron Chef Stephanie Izard in a deep-sea duel.

Premiering Wednesday, December 27th 9pm – “Battle Meaty Matchup”
Alabama chef David Bancroft crosses knives with New York chef Roxanne Spruance over the most favorite of fruits. The winning chef takes on Iron Chef Jose Garces in a meaty matchup.

Online, take a deep dive into Iron Chef Showdown secret ingredients with the one-and-only Alton Brown in online series Alton’s Ingredient Alchemy which takes a fun, in-depth look at select secret ingredients. Also, viewers can go behind-the-scenes and learn more about their favorite Iron Chefs. Join the conversation on social media using #IronChefShowdown.

Teeny Tiny Christmas – Premiering Sunday, December 3rd at 10:30pm – HOLIDAY SPECIAL!
Artist Jay Baron, known for his viral videos of tiny food, is preparing edible miniature food for the holidays with his wife and sous chef, Lesly. Together they make an entire Christmas meal with festive appetizers and a Teeny Tiny Christmas ham. Get a rare behind-the-scenes look at how it’s done on a miniature scale.

Join the conversation with #TeenyTiny.

Premiering Sunday, December 3rd at 10pm – “Christmas in Vegas Cakes” – HOLIDAY EPISODE!
Penn and Teller celebrate their Las Vegas show’s 25th anniversary with a magical surprise cake. Later, the holidays are in full swing starting with a Chinese food cake made for a Jewish celebration, and a local charity gets a massive gingerbread house cake for their Christmas sing-along.

Premiering Sunday, December 17th at 10pm – “Neon Museum and Roast Pig Cake”
The bakery team kicks off college pigskin season with a huge roast pig cake. Then, Vegas history comes to life when the Neon Museum flips the switch on new neon signs and the moment is recreated with an electrifying cake.

Online, watch videos of the cakes coming to life and browse photo galleries. Tell us which cake you think is the most outrageous using #VegasCakes.

DAYTIME PREMIERE EPISODES

Baked in Vermont – Premiering Saturday, December 2nd at 12:30pm – SERIES PREMIERE!
Gesine Prado believes anyone can bake! She’s a self-taught baker, teacher and cookbook author with tips and tricks to make baking easy, accessible and fun. In her Vermont farmhouse, all good things begin with butter and flour – from sweet cakes, cookies and pies to savory meals.

Premiering Saturday, December 2nd at 12:30pm – “A Very Vermont Holiday” – HOLIDAY EPISODE!
When the holiday season arrives in Vermont, snow caps the green mountains and powdered sugar falls like snowflakes in Gesine Prado’s kitchen. To celebrate the season, Gesine hosts a gingerbread house-making party for her friends, and the menu is equally festive. She bakes Pistachio Cinnamon Stars and Gingerbread Cookies in cheerful shapes, and she sets out Sugared Spicy Almonds for snacking. Gesine’s centerpiece is a Chocolate Yule Log with a Gingerbread Ax Topper that knocks her guests off their feet.

Premiering Saturday, December 9th at 12:30pm – “Bite Sized with a Bang”
It’s Gesine Prado’s turn to host her knitting club’s monthly get-together. The ladies will be showing up hungry, so Gesine stitches together a menu of small appetizers and simple finger foods including Cheese Puffs and Steak Hand Pies. For dessert, she makes a beautiful Charlotte Royale Ice Cream Cake along with Homemade Caramels.

Premiering Saturday, December 16th at 12:30pm – “Baking for The Big Green”
Gesine Prado is making a big home-cooked meal for football players from her husband Ray’s alma mater, Dartmouth College. While Ray shows the offensive line a few veteran moves in the backyard, Gesine bakes a Hearty Pork Pie with a Big Green Salad. She makes The Big Winooski Fudge Cookies and a decadent Interior Cake for dessert and tops it all off with a rich, chocolatey Hot Cocoa.

Premiering Saturday, December 30th at 12:30pm – “Cider Brunch”
It’s apple season, and Gesine Prado is inviting a few friends for baked brunch and cider-making in the barn. The menu is full of Gesine’s apple-inspired brunch favorites including Poached Eggs on English Muffins with Helga’s Hollandaise, Apple Cider Donuts, Latticed Apple Slab Pie and a Sparkling Apple Cider Cocktail.

Online, learn how to bake everyday savory and sweet dishes using Gesine’s easy-to-follow recipes. Tell us about your family’s favorite baking traditions using #BakedinVermont

Die Bobby en Damaris Show

Premiering Sunday, December 3rd at 11:30am – “How About Those Holidays” – HOLIDAY EPISODE!
‘Tis the season for delicious food! Bobby Flay and Damaris Phillips get in the spirit with Baklava and Christmas Punch while they reminisce about holiday traditions and memories. Then they cook up some incredible holiday dishes, including Bobby’s Spicy Lobster with Fettuccini and Anchovy Bread Crumbs. Damaris adds her Seared Acorn Squash with Tahini to the menu as well as her Roasted Green Beans.

Premiering Sunday, December 31st at 11:30am – “Something to Brunch On” – SEASON FINALE!
Brunch addict Bobby Flay is cooking his favorite meal with his good friends Damaris Phillips and Alex Guarnaschelli. They start by discussing what makes a great brunch while enjoying Tequila Grapefruit Martinis, and then they add their brunch favorites to the menu, beginning with Bobby’s classic Steak and Eggs. Alex brings some freshness with Beets and Smoked Salmon, while Damaris has savory covered with her Country Ham Smashed Potato Home Fries. They wrap up on a sweet note with Damaris’ Bourbon Cherry Toaster Tart Pie.

Online, learn more about the hosts and get the featured recipes. Join the conversation using #BobbyandDamarisShow.

Giada’s Holiday Handbook

Premiering Sunday, December 3rd at 11am – “Santa’s Cookies” – HOLIDAY EPISODE!
Giada De Laurentiis and her daughter, Jade, host a Christmas party for Jade and her friends. Giada prepares a batch of holiday cutout sugar cookies that the kids can decorate using a variety of fun toppings and frosting. While they turn their cookies into works of art, the kids nibble and slurp on some other homemade goodies including Brown Butter Krispies, PB and J Tea Sandwiches, Double Chocolate Butter Cookies and Chocolate Citrus Slushies.

Premiering Sunday, December 10th at 11am – “The Night Before Christmas Party” – HOLIDAY EPISODE!
In Italy, the night before Christmas is celebrated with the Feast of the Seven Fishes, and Giada De Laurentiis is hosting a family Christmas Eve dinner that honors this tradition. She brings a California vibe to the celebration by serving dinner outside with a view of the ocean, and her menu reflects the setting, too. She prepares a beautiful Red Snapper Puttanesca, Crab and Cherry Tomato Fettuccine, Mini Lobster Rolls and Grilled Clams with Herbed Butter.

Online, get Giada’s best tips for holiday entertaining and browse her tried-and-true recipes. Tell us what dish your family can’t live without during the holiday season using #HolidayHandbook.

Premiering Sunday, December 3rd at 12pm – “Holiday at the Ranch” – HOLIDAY EPISODE!
Guy Fieri hosts some of his best chef friends at the ranch to cook up yuletide cheer with their favorite holiday dishes. Scott Conant combines creamy Burrata, Peas, Radish, Sea Asparagus and Salsa Verde and also prepares his own “Scotty-Style” Polenta and a San Remo Cocktail. Justin Warner recreates his favorite aunt’s buttery Oyster Stuffing and mixes up a Mulled Sangria, while Rocco DiSpirito’s Bouillabaisse celebrates the Feast of the Seven Fishes in a single soup. Marc Murphy serves Roasted Oysters with Garlic Butter alongside a perfect Salt Crusted Leg of Lamb, and for dessert, Jonathan Waxman makes a simple but delicious Apple Crumb with Caramel Ice Cream.

Premiering Sunday, December 10th at 12pm – “Asian Fusion”
Guy Fieri invites some of his chef buddies to the ranch to prepare an Asian fusion meal that bridges the cultural divide. Justin Warner makes a sweet and tangy Korean Barbecue Meatloaf, while Aaron May takes a Chino-Latino approach to his Pork “Al Pastor” Fried Rice with Pineapple and Onions. Aarti Sequeira makes savory Indonesian Pork Larb Burgers with Sticky Rice Buns. Carl Ruiz gives his Five Spice Lamb Salad the flavor of the Far East, and Alex Guarnaschelli reinvents the Italian cannoli for her Sesame Cannoli with Ginger.

Premiering Sunday, December 31st at 12pm – “Cali Brunch”
Guy Fieri is at the ranch with his chef friends celebrating the bounty of the Golden State with a Cali-style brunch spread. Eric Greenspan makes delicate and delicious Lemon Ricotta Pancakes with Stone Fruit Compote, and Aaron May prepares a West Coast Dungeness Crab Benedict with Avocado Salad. Carl Ruiz piles up some Tallegio and Asparagus Paninis, while Aarti Sequeira’s bright and spicy Israeli Shakshouka bursts with the flavor of just-harvested local tomatoes.

Online, browse behind-the-scenes photos of your favorite chefs, watch video extras and get the recipes. Use #GuysRanchKitchen to tell us which dishes are your favorite.

The Kitchen – Premiering Saturdays at 11am
Spend a fun and food-filled morning in The Kitchen with a group of talented food experts who bring fun conversation and delicious recipes into your kitchen every week. From simple supper ideas to the latest food trends, to the “Cookbook Club,” they’ll cover all things fun in food. Pull up a stool at the counter and join them in The Kitchen.

Premiering Saturday, December 2nd at 11am – “A Festive Family Feast” – HOLIDAY EPISODE!
The Kitchen is decking the halls for a holiday feast and Katie Lee kicks things off with her Sticky Apricot Drumsticks. Chef Bobby Flay stops by to make his Shaved Brussels Sprout Salad with Pomegranate Vinaigrette and Pecans, and then Chef Fabio Viviani brings a taste of Italy with his fresh Pappardelle with Sausage and Beef Bolognese. Plus, the gang shares ideas for sprucing up common holiday hostess gifts, shows how to dress up holiday cookies with new decoration inspiration and enjoys a warm mug of Fireside Brulee Coffee.

Premiering Saturday, December 9th at 11am – “Jolly Good Holiday” – HOLIDAY EPISODE!
The Kitchen is bringing good tidings and a great menu for holiday cheer. To start, Geoffrey Zakarian serves Beef Tenderloin with Jeff Mauro’s Blue Cheesy Yorkshire Puddings. The sides are Sunny Anderson’s Easy Garlicky Lemon Butter Green Beans and Katie Lee’s Mashed Potatoes Gratin. Baker Josh Snyder stops by with his wife, actress Angela Kinsey, to decorate holiday cookies and create a Gingerbread House Cookie Cake. Geoffrey toasts the season with a Mulled Cranberry Punch.

Online, access all the co-hosts’ cooking short-cuts, recipes and tips. Whether you need menu inspiration for an upcoming party or want to remake the ingredients already stowed in your pantry, FoodNetwork.com has you covered. Also, bookmark new recipes and advice, browse behind-the-scenes photos, take audience polls and much more. Join the conversation in #TheKitchen.

Premiering Saturday, December 2nd at 10am – “Things to Bring” – HOLIDAY EPISODE!
Ree Drummond is sharing four festive potluck party ideas for the Christmas cocktail party season. She whips up crowd-pleasing Cheery Cheesecake Santa Hats to take to a family bash and assembles a Bruschetta Bar To Go that’s an awesome appetizer for a church get-together. Next, Ree puts the hot in hors d’oeuvres with Mediterranean Artichoke Dip and Mini Bagel Chips for a friend’s party. She wraps up her “Things to Bring” list with adorable Vanilla Chocolate Chip Mini Scones for a hostess breakfast basket.

Premiering Saturday, December 2nd at 7pm – “Super Sweet Christmas” – HOLIDAY EPISODE!
Ree Drummond shares a glorious spread of Christmas sweet treats and fun seasonal snapshots. In the cookie department, she makes charming Christmas Cherries, Christmas Cake Cookies and Wild West Gingerbreads decorated with Royal Icing. Her sweet party treats include Cow Patties and Quick and Easy Peppermint Fudge, and it wouldn’t be Christmas without Mini Pecan Sticky Buns and Cinnamon Rolls delivered by the Drummond elves. Ree fills her holiday candy dishes with Homemade Gumdrops, Pretzel Turtles and Hard Candy Shot Glasses, and she whips up Chocolate Mint Brownie Bites and Chocolate Candy Cane Cookies for Santa, too.

Premiering Saturday, December 16th at 10am – “Cowboy Drive Through”
The Drummond drive-through is open for business, and Ree Drummond is serving up the most sensational packed lunch known to cowboys. She starts with rib-sticking Ranch Hand Sandwiches Filled with Pop Pulled Pork and a bunch of tasty fixings, and a side of homemade Spicy Sweet Potato Chips are totally cowboy-approved. Ree rounds out her tasty take-out with a cup of refreshing Cowboy Fruit Salad with a subtle chili kick and triple-chocolate Cow Pies.

Premiering Saturday, December 23rd at 10am – “How the Cookie Crumbles”
It’s cookie day, and Ree Drummond’s baking a fantastic foursome to share with friends and family. There are awesome Chocolate Mint Iced Cookies decorated with swirls of snow white royal icing, Browned Butter Sugar Cookies that become the base for Cookie Jam Pies, next-level Chocolate Chip Cookies with Bacon and Caramel Corn, and No Bake Cookies made with grains, seeds, fruits and nuts. Ree packs them all into cute cookie collections for the kids to hand deliver to friends and family.

Premiering Saturday, December 30th at 10am – “Brunch Is In the Fridge!”
Ree Drummond is hosting brunch, and she’s making things easy with a make-ahead party spread that’s ready and in the fridge! First, she pulls together all the ingredients for an interactive and customized Bloody Mary Bar. Then, she knocks out a marvelous make-ahead dinner mashup of everyone’s brunch favorites in her Tater Tot Breakfast Casserole. Ree whips up a fresh Citrus Salad with champagne vinegar dressing and pours Tropical Bellinis for the finishing touch on a stunning brunch with friends.

Online, find all Ree’s recipes, watch exclusive video tours of the Drummond ranch and town, peek inside her kitchen and watch full episodes. Join the conversation with #PioneerWoman.

Trisha’s Southern Kitchen

Premiering Saturday, December 2nd at 10:30am – “Ugly Sweater Christmas” – HOLIDAY EPISODE!
It’s the holidays, and Trisha Yearwood is going all out! She dons her most outrageous Christmas sweater and invites friends to do the same while making a menu of Cranberry Pecan Baked Brie, Fruitcake Cookies, Holiday Deviled Eggs, Pigs in a Wreath and a Festive Punch. Later, her friend Glenda and her husband come over for a joyful rendition of Garth’s song, “Ugly Christmas Sweater.” Deck the halls, y’all!

Online, find all Trisha’s southern-style recipes, watch highlights from the show, tour her Nashville kitchen and go behind the scenes. Join the conversation on Twitter using #SouthernKitchen.

Valerie’s Home Cooking

Premiering Saturday, December 2nd at 12pm – “Cookie Party Swap” – HOLIDAY EPISODE!
Valerie Bertinelli recreates the warm holiday feeling she grew up with — when her mother and aunts traded cookie recipes around the holidays — by hosting a festive cocktail party with cookies and small bites. Joining in on the fun are comic actress Melissa Peterman, Andraia Allsop and Kristen Houser. Valerie’s menu includes Mrs. Bertinelli’s Christmas Bell Cookies, Tarte Flambe and Roasted Shrimp and Peppers with Chimichurri. Melted Snowmen Peanut Butter Cookies and Super Fast Rum Raisin Eggnog add to the party atmosphere.

Premiering Saturday, December 9th at 12pm – “Tamale Party Time” – HOLIDAY EPISODE!
Valerie Bertinelli loves the holiday tradition of making tamales, so she’s inviting over the best tamale makers she knows: Christy Vega Fowler, Lisa Ashley and Jo Stougaard. They’re making Chicken Tamales, Jicama and Avocado Salad with Lime Vinaigrette, special holiday drink Ponche Navideno and traditional Tres Leches Cake.

Online, follow the newest season. Plus, get the recipes and watch video highlights. Share your favorite dishes using #HomeCooking.

Holiday Weekend Blocks – Premiering Saturday, December 2nd 7am-1pm & Sunday, December 3rd 7am-2pm Saturday December 16th 7am-1pm
For three festive weekends in December, Food Network shares holiday entertaining tips and recipes from your favorite chefs. Premiere episodes include:

Premiering Saturday, December 2nd at 10am -The Pioneer Woman – “Things To Bring”
Premiering Saturday, December 2nd at 10:30am -Trisha’s Southern Kitchen – “Ugly Sweater Christmas”
Premiering Saturday, December 2nd at 11am -The Kitchen – “A Festive Family Feast”
Premiering Saturday, December 2nd at 12:30pm -Baked in Vermont – “A Very Vermont Holiday”
Premiering Saturday, December 2nd at 12pm -Valerie’s Home Cooking – “Cookie Party Swap”
Premiering Sunday, December 3rd at 11am – Giada’s Holiday Handbook – “Santa’s Cookies”
Premiering Sunday, December 3rd at 11:30am – The Bobby and Damaris Show – “How About Those Holidays”
Premiering Sunday, December 3rd at 12pm – Guy’s Ranch Kitchen – “Holiday at the Ranch”
Premiering Saturday, December 16th at 10am -The Pioneer Woman – “Cowboy Drive-Through”
Premiering Saturday, December 16th at 11am -The Kitchen – “Jolly Good Holiday”
Premiering Saturday, December 16th at 12:30pm -Baked in Vermont – “Baking for The Big Green”

Holiday Central
FoodNetwork.com is Holiday Central! Serving up December holiday recipes, entertaining tips, and more including our most-popular gallery of the month, Holiday Appetizers.

12 Days of Cookies
12 Days of Cookies features a baker’s dozen of new cookies and adorable, decorating ideas, including: Penguin Slice-and-Bake Cookies, Oreo Truffle Snowmen and a Santa Skillet Cookie.

How to Win the Holidays
Plan the most festive holiday party ever with these clever appetizer, drink and dessert ideas. Your guests will grin when they see your beautiful spread of delicious (and beautiful!) goodies.