Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/'Top Chef' to Become a Broadway Musical?http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/http://www.slashfood.com/2011/05/02/top-chef-may-become-a-broadway-musical/#commentsFiled under: ,

Marcel Vigneron is ready for BroadwayPhoto: Valerie Macon / Getty Images


"Cats." "The Lion King." "Top Chef?"

While you might not be able to picture the Bravo reality show in marquee lights, restaurateur (and Top Chef judge) Tom Colicchio reportedly thinks the program is a natural fit for the Great White Way.

Bravo's program director, Andy Cohen, told New York magazine, "He thinks he has a great idea about doing something like that." Perhaps thinking about the hazards involved with fire and sharp knives onstage, Cohen wasn't initially sold. "I told him, 'I'm not so sure,' but he's trying to convince me!"

The magazine rounded up some reactions from former cast members, who were largely game for the idea of a Broadway production.

Marcel Vigneron had our favorite response: "Totally, of course, I'd love to do it. I'm a pretty decent dancer, I'm not gonna lie. Actually, I was cutting a rug for six hours last night. Yeah, I could definitely handle the freestyle hip-hop scenes."

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]]>top cheftop chef broadwaySlashfood EditorMon, 02 May 2011 12:00:00 ESTDoughnuts and Wine Pair Up on New Reality Showhttp://www.slashfood.com/2011/04/26/doughnuts-and-wine-pair-up-on-new-reality-show/http://www.slashfood.com/2011/04/26/doughnuts-and-wine-pair-up-on-new-reality-show/http://www.slashfood.com/2011/04/26/doughnuts-and-wine-pair-up-on-new-reality-show/#commentsFiled under: ,

Psycho DonutsPhoto: happyfunpaul, Flickr


Doughnuts and wine go together like... wait, that's insane, right? Not at a place called Psycho Donuts in San Jose, California owned by former techy Jordan Zwegoron. Set up like a "light-hearted" asylum, it's complete with lab coat-clad employees, a padded booth, straitjacket and group therapy area where customers are given plastic bubble wrap (for popping, natch) and donuts named "Cereal Killer," "Kooky Monster" and "Massive Head Trauma."

"When you walk in, you're our patient, and we make you better with doughnuts," Zwegoron told the Santa Cruz Sentinel. That all may not spell 'family friendly' but it's TV gold for producer Nicole Block of LA-based Highlighting Entertainment, who's shooting a sample episode of a doughnut-and-wine pairing reality show to pitch to TLC, the Food Network and the Cooking Channel, reports the Sentinel.

"There's a lot of cupcake and cake reality shows, but we haven't seen a doughnut show," says Block. "Zwegoron is a good character and the doughnuts are unique, so we think Psycho Donuts will be a good candidate." She's decided to match up the crazy confectionist with wine from Poetic Cellars on the hills of Soquel, CA. The cellar's shtick? Each bottle is labeled with a poem. We can't say what's in the paired-up doughnut, but it's four-pronged and goes by "the poetic psycho," like any good reality TV star.

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]]>donutsdoughnutsfood reality showsPsycho Donutsreality televisionJessie CacciolaTue, 26 Apr 2011 14:30:00 ESTMcDonald's to Bump Prices, Yet Ads Wax Fifties Nostalgichttp://www.slashfood.com/2011/04/22/mcdonalds-to-bump-prices-yet-ads-wax-fifties-nostalgic/http://www.slashfood.com/2011/04/22/mcdonalds-to-bump-prices-yet-ads-wax-fifties-nostalgic/http://www.slashfood.com/2011/04/22/mcdonalds-to-bump-prices-yet-ads-wax-fifties-nostalgic/#commentsFiled under: ,

Replica of 1955 McDonald's in Des Plaines IllinoisPhoto: Jeff Haynes, AFP / Getty Images


As food costs are expected to rise about four percent in the United States and Europe from last year, McDonald's plans to raise its prices slightly and gradually. In March, the company raised all menu items by one percent, reports Nation's Restaurant News, and plans to "keep taking small, additional menu price increases."

McDonald's emphasized that it would not raise prices beyond the food-away-from-home inflation rate because, explains Pete Bensen, McDonald's Corp. chief financial officer, it is bad for traffic.

In a somewhat ironic move given the price increases, McDonald's has recently launched an ad campaign in Nordic countries that recalls the McDonald's of yore. The ads advertise a 1955 original version of the famous burger that used to sell for 15 cents.

Watch the new ad after the jump.

Continue reading McDonald's to Bump Prices, Yet Ads Wax Fifties Nostalgic

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]]>fast foodmcdonaldsmcdonalds adSlashfood EditorFri, 22 Apr 2011 13:00:00 EST'Famous Food': VH1's Restaurant Reality Show is Life on the B-Listhttp://www.slashfood.com/2011/04/21/famous-food-vh1s-restaurant-reality-show-is-life-on-the-b-li/http://www.slashfood.com/2011/04/21/famous-food-vh1s-restaurant-reality-show-is-life-on-the-b-li/http://www.slashfood.com/2011/04/21/famous-food-vh1s-restaurant-reality-show-is-life-on-the-b-li/#commentsFiled under: ,

Danielle Staub, Jake Pavelka, and Heidi MontagPhotos: Marc Stamas/Getty Images; Michael Buckner/Getty Images; Steven Lawton/FilmMagic

Just in case you've been dreaming about eating in a restaurant that was launched by the likes of reality star Heidi Montag, former prostitute Ashley Dupre and Real Housewife of New Jersey Danielle Staub, this is your lucky day. VH1 is launching a new 10-episode reality show this fall, aptly named Famous Food. The show's title is also the name of the to-be-launched Los Angeles restaurant in which the television stars will work with Mike Malin and Lonnie Moore of the Dolce Group (Ketchup, Angels & Kings, Geisha House and Dolce) to open the joint and undergo challenges "related to renovation, concept, marketing, menu, staffing and opening."

TV Squad explains: "At the end of the eight-week process, the celeb who Malin and Moore think worked the hardest will win a partnership stake in the restaurant, while the rest will go on to ... other things. (Probably more reality shows.)"

Other contestants include The Bachelor's Jake Pavelka, Three 6 Mafia members DJ Paul and Juicy J, and former Sopranos star Vincent Pastore.

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]]>Famous Foodfood tvVH1Slashfood EditorThu, 21 Apr 2011 15:00:00 ESTJamie Oliver's Food Revolution Recap: "I Found a Loophole!"http://www.slashfood.com/2011/04/20/jamie-olivers-food-revolution-recap-i-found-a-loophole/http://www.slashfood.com/2011/04/20/jamie-olivers-food-revolution-recap-i-found-a-loophole/http://www.slashfood.com/2011/04/20/jamie-olivers-food-revolution-recap-i-found-a-loophole/#commentsFiled under: ,

Jamie Oliver's Food Revolution, tomato costumePhoto: ABC


The rough ride continues in Food Revolution episode two: Jamie Oliver has opened one of his cooking centers in town (free for the locals) and humbly invites members of the Los Angeles United School District (LAUSD) -- which still won't let him into a single school -- to stop by. Blank stares say that's not happening. "I haven't even got a glimmer of hope," he says. "Which means, it's war."

In this war, Jamie's army might be confused with the Fruit-of-the-Loom brigade. Donning a tomato costume, Jamie enlists parent volunteers -- outfitted in banana, strawberry and carrot -- and roams the school-bound streets with free food, t-shirts (that read "Feed Me Better" and "Let Jamie In") and flyers to get parents to contact the LAUSD themselves. Then, natch, the community firestorm begins: "We're teaching our kids to be diabetic, when we train them to eat pizza," one mother in her strawberry war garb tells Jamie. And more than 745 parents send emails to the board, including a particularly powerful one: "I urge you to search your conscious. If you have nothing to hide, then let him in."

Suddenly, Jamie gets an email from a school that offers him a giant loophole. The West Adams Preparatory High School, under a special MLA partnership with LAUSD, has some freedom to build its own curriculum and function atypically -- but to a limit, Jamie finds. The school admits its staff is risking their jobs by letting Jamie in, and are aren't allowed to give him access to the cafeteria, but he is given a room to hold cooking classes. "We need him here," says Chief Executive Officer Mike McGalliod, who was impressed with the Revolution's first season.

Continue reading Jamie Oliver's Food Revolution Recap: "I Found a Loophole!"

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]]>jamie olivers food revolutionjamie+oliver+food+revolutionjamieoliverfoodrevolutionJessie CacciolaWed, 20 Apr 2011 13:00:00 ESTFood TV Amps Up with New Shows from ABC and Scrippshttp://www.slashfood.com/2011/04/15/food-tv-new-shows/http://www.slashfood.com/2011/04/15/food-tv-new-shows/http://www.slashfood.com/2011/04/15/food-tv-new-shows/#commentsFiled under: ,

ABC announces new series Photos: Andrew Kent/Getty Images; Kevin Mazur/WireImage; ABC


You can almost hear the "Hootie Hoo!" call-and-response now. Former "Top Chef All-Stars" cheftestant Carla Hall is going to be a host on ABC's new food show, "The Chew," debuting in September 2011. Hall will be among a rotating team of hosts such as Mario Batali, Michael Symon ("Iron Chef"), and nutrition expert Daphne Oz (The Dorm Room Diet) to create a show that covers "food from EVERY angle -- as a source of joy, health, family ritual, friendship, breaking news, dating, fitness, weight loss, travel adventures and life's moments," notes an ABC press release. In other words, "The View" comes to the kitchen.

Also on deck at ABC, "The Revolution," premiering in January 2012, a lifestyle show focusing on taking the weight off and changing your life. Hosted by fashion guru Tim Gunn ("Project Runway"), and produced by "Biggest Loser" alum J.D. Roth, "The Revolution," says ABC, features "a unique concept: each week one woman's five-month weight-loss journey will unfold in just five days, with daily results and a final transformational reveal on Friday."

Meanwhile, over at The Cooking Channel and Food Network, there's a slew of new shows coming up.

Continue reading Food TV Amps Up with New Shows from ABC and Scripps

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]]>carla hallCooking Channelfood networknew tv showsthe chewSlashfood EditorFri, 15 Apr 2011 16:00:00 ESTFood Network Launches a Wine Labelhttp://www.slashfood.com/2011/04/13/food-network-launches-a-wine-label/http://www.slashfood.com/2011/04/13/food-network-launches-a-wine-label/http://www.slashfood.com/2011/04/13/food-network-launches-a-wine-label/#commentsFiled under: ,

First it was ballpark fare, now wine. The Food Network isn't satisfied with simply being the television home of an increasingly loud stable of hosts. The cable network, which already does brisk business with cookware lines and cookbooks, is launching a new wine label: Entwine.

The venture is a partnership with California's Wente Vineyards, and features four varietals: Cabernet Sauvignon, Chardonnay, Merlot, and Pinot Grigio (all 2009 vintage). The potential wine-drinking pool is deep -- the network claims it reaches 100 million households.

The wines, priced at $12.99, officially launch this summer, but the network hosted a tasting party earlier this week. We're not sure that the Pinot Grigio was exactly like "a green apple drizzled with lime juice and honey," or that the Chardonnay was "reminiscent of a slice of toast spread with homemade apple butter," but we'll give their PR people points for trying.

Anne Burrell, host of the network's "Secrets of a Restaurant Chef" cut to the chase, according to eater. Her spin? "The only way you will learn is to try. Drinking is research! So get out there and drink more," she said.

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]]>anne burrellentwinefood network wineSlashfood EditorWed, 13 Apr 2011 14:00:00 ESTJamie Oliver's Food Revolution Recaphttp://www.slashfood.com/2011/04/13/jamie-olivers-food-revolution-recap/http://www.slashfood.com/2011/04/13/jamie-olivers-food-revolution-recap/http://www.slashfood.com/2011/04/13/jamie-olivers-food-revolution-recap/#commentsFiled under: ,

Jamie Oliver's Food RevolutionPhoto: ABC


Aw shucks. Jamie Oliver's much awaited Food Revolution LA-style sure got off to a rough start. Especially for a guy armed with a simple question: Why can't we do better when it comes to school lunches for our kids?

Before the show even gets underway, Jamie lets us in on a big problem -- the Los Angeles Unified School District (LAUSD) has refused to give him access to schools. He's been denied.

"They will not let me into any school," says Oliver. "That means war."

So starts the famous chef's familiar drumbeat. He takes to the airways on co-producer Ryan Seacrest's radio program and eventually welcomes a crowd of parents and kids to Jamie's LA Kitchen where they unload gobs of unappetizing, highly processed, plastic wrapped meals culled from their own schools.

"It's worse than anything I had seen before. This is not reality TV. It's a campaign. Will you help me?" he says.

Continue reading Jamie Oliver's Food Revolution Recap

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]]>Food RevolutionJamie OliverLA schoolsLAUSDobesityschool lunchClare Leschin-HoarWed, 13 Apr 2011 11:00:00 ESTStephen Colbert Rants About Bacon Cologne and Bacon Sundaehttp://www.slashfood.com/2011/04/12/stephen-colbert-rants-about-bacon-cologne-and-bacon-cologne/http://www.slashfood.com/2011/04/12/stephen-colbert-rants-about-bacon-cologne-and-bacon-cologne/http://www.slashfood.com/2011/04/12/stephen-colbert-rants-about-bacon-cologne-and-bacon-cologne/#commentsFiled under: ,

Stephen Colbert talks about Denny's bacon sundaePhoto: Comedy Central

Stephen Colbert remains dedicated to exposing the absurdity of the food world in his "Thought for Food" segments on Comedy Central's "The Colbert Report." This week he's taking on bacon: namely, the new bacon cologne we told you about last week, and Denny's infamous maple bacon sundae (our lukewarm review is here). Colbert's assessment of the sundae is typically wry: "Finally, an answer to the question 'What if we scraped the breakfast dishes into the freezer instead of the garbage?'"

He also says he's now one step closer to the American dream: Being bacon.

Watch the whole video at Comedy Central.

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]]>bacon cologneBaconColognecolbert reportdennys maple bacon sundaestephen colbertthought for foodSlashfood EditorTue, 12 Apr 2011 16:00:00 ESTJamie Oliver's Food Revolution Season 2 Previewhttp://www.slashfood.com/2011/04/12/jamie-olivers-food-revolution-season-2-preview/http://www.slashfood.com/2011/04/12/jamie-olivers-food-revolution-season-2-preview/http://www.slashfood.com/2011/04/12/jamie-olivers-food-revolution-season-2-preview/#commentsFiled under: ,

Jamie's Food Revolution hits Los Angeles, CAPhoto: ABC / YouTube


Season 2 of Jamie Oliver's Food Revolution premieres Tuesday night at 8pm on ABC and from the looks of it, Oliver hasn't had an easy time convincing the 11 million residents of Los Angeles to improve their eating habits. In addition to being barred from entering L.A. public schools, Oliver has to deal with issues unique to such a large urban area -- such as the fact that it's easier to obtain "a gun, crack, or a prostitute" than a tomato in certain L.A. neighborhoods. Based on the preview clip below, the crusade in Los Angeles might make Oliver's struggles in Huntington, West Virginia (the location of season 1) look like child's play.



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]]>abc food revolutionfood revolutionjamie oliverjamie oliver food revolutionSlashfood EditorTue, 12 Apr 2011 15:00:00 ESTJamie Oliver Dishes on Food Revolution's Second Seasonhttp://www.slashfood.com/2011/04/07/jamie-oliver-dishes-on-food-revolutions-second-season/http://www.slashfood.com/2011/04/07/jamie-oliver-dishes-on-food-revolutions-second-season/http://www.slashfood.com/2011/04/07/jamie-oliver-dishes-on-food-revolutions-second-season/#commentsFiled under: ,

Jamie OliverPhoto: Jeffrey Ufberg / WireImage

It's hard not to support Jamie Oliver's Food Revolution. Yeah, it's a reality show and all, but his motive seems pure: Get people off processed junk and teach them how to cook.

For the ABC show's second season, he's taking on Los Angeles, a city that hides its addiction to burgers and donuts behind a glam Hollywood facade. The editors of YumSugar sat down with Oliver recently to get the skinny on his new season. Find out why he thinks supermarkets should be giving schools 30K a year, and what happened this season that sent four people to the hospital.


Read the full story at YumSugar.com

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]]>food revolutionjamie oliverSlashfood EditorThu, 07 Apr 2011 11:00:00 ESTOur Exclusive Interview with 'Top Chef All-Stars' Winner Richard Blaishttp://www.slashfood.com/2011/03/31/our-exclusive-interview-with-top-chef-all-stars-winner-richard/http://www.slashfood.com/2011/03/31/our-exclusive-interview-with-top-chef-all-stars-winner-richard/http://www.slashfood.com/2011/03/31/our-exclusive-interview-with-top-chef-all-stars-winner-richard/#commentsFiled under: ,

Top Chef winner Richard BlaisPhoto: Virginia Sherwood / Bravo


Richard Blais took home the title of Top Chef at the end of Wednesday's nights finale, and all is right with the world. After a long, surprisingly spirited "All-Stars" season, Richard, the heavy favorite, nabbed the crown -- but not without a tough fight from challenger Mike Isabella. The four-course menus both chefs created were short on gimmicks, focusing heavily on technique and flavor, and the judges came down to the wire before giving Richard the title. Find out how he prepared for the finale -- and why he says he's o.k. with being perceived as neurotic.

What did you do to prepare for the finale?
I really just kind of got back to basics. I think people expected me to come out with a laser gun or a robot to cook the food or something, but really, I was baking bread and roasting chickens. I wanted to come back to the Bahamas and emphasize that although I enjoy using some modern techniques, I can also cook with a spoon, a pot and some butter and salt and pepper. So I really focused myself and did basic cookery.

Traditionally, the judges have given contestants a lot of freedom to create what they want for the finale. Were you worried they were going to throw you a curve ball?
Going back into the final round, I think all of us were surprised that it wasn't going to be just two challenges, it was going to be four. Then also knowing it wasn't going to be three contestants left for the finale, it was only going to be two. I think the pressure throughout the whole season kept building and building. So certainly by the end of it, you know you can't control it, you're just going to have to accept that and go with it. So the final challenge was a little bit different. Go build your own restaurant -- it was surprising to me, but also thrilling. You saw on the show where I said I got goosebumps -- well, I really did. For a chef to be given the task of building your own restaurant, I mean, this is what chefs dream about on the subways or commuting back and forth to work. We're dreaming of that while we're sitting there chopping carrots or peeling potatoes.

Continue reading Our Exclusive Interview with 'Top Chef All-Stars' Winner Richard Blais

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]]>mike isabellarichard blaistop cheftop chef all starsTopChefAllStarsNichol NelsonThu, 31 Mar 2011 16:00:00 ESTAn Orgasmic Pepperoni Sauce Finale on 'Top Chef All-Stars'http://www.slashfood.com/2011/03/31/an-orgasmic-pepperoni-sauce-finale-on-top-chef-all-stars/http://www.slashfood.com/2011/03/31/an-orgasmic-pepperoni-sauce-finale-on-top-chef-all-stars/http://www.slashfood.com/2011/03/31/an-orgasmic-pepperoni-sauce-finale-on-top-chef-all-stars/#commentsFiled under: ,

Top Chef Finale Richard Blais and Mike IsabellaPhoto: Virginia Sherwood / Bravo


We have to admit, it's been a rocky season. At first, we weren't quite sure if we were invested in the notion of "all star" cheftestants from seven seasons of our favorite cooking competition show. Many of these folks weren't tops among their season -- would the hunger to win be there? Would the competitive, overconfident, back-stabbing spirit thrive?

But as we settled in with a big glass of wine for the finale -- watching Richard Blais futz around with a gigantic canister of liquid nitrogen, Mike Isabella hone his super-rustic Italian flavors, and Padma fumble around with some awkward "live" interludes from the finale afterparty -- we got that warm, fuzzy Top Chef feeling just like we do during the best seasons, and realized just how far all our friends had come this year.

You see, at first, we weren't quite sure if the stakes were high enough, what with Jen's early-season walk-off, weeks of Jamie's "who gives a crap" performance, and Fabio's oh-so-canned judge flirting. And then the proverbial almost-ran chaff fell away from the Top Chef wheat, leaving only the ones who were in it to win it -- and that's when things got really interesting. Carla proved not only to be the mega-entertaining ex-model personality we knew her to be but also a stunning purveyor of comfort food. Antonia shone as a competitor worthy of being with the best (and, in a plot twist straight out of a soap opera, ended up being Mike's cousin!).

Luckily, some of those awesome finalists at least got to be sous-chefs for the finale, although the method for choosing them was a bit unorthodox: Each eliminated All Star had to make a dish for Richard and Mike to blindly taste. Though the matching dishes to their creators was fun (no one got who they expected!), in the end, the sous-chefs ended up playing less of a part than they have in previous seasons, save for Carla's slight overcooking of Mike's dessert, and Spike's invaluable -- if totally unsubtle -- reconnaissance work for Richard ("Thomas Keller loved it!").

Continue reading An Orgasmic Pepperoni Sauce Finale on 'Top Chef All-Stars'

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]]>mike isabellarichard blaisRichard Bransontop cheftop chef all starsTopChefMichael Thomas HastingsThu, 31 Mar 2011 11:00:00 ESTChatting with the Latest 'Top Chef All-Stars' Exilehttp://www.slashfood.com/2011/03/25/chatting-with-the-latest-top-chef-all-stars-exile/http://www.slashfood.com/2011/03/25/chatting-with-the-latest-top-chef-all-stars-exile/http://www.slashfood.com/2011/03/25/chatting-with-the-latest-top-chef-all-stars-exile/#commentsFiled under: ,

Photo: Virginia Sherwood / Bravo


Here's this week's installment of Slashfood's exclusive exit interviews with the latest "Top Chef All-Stars" contestant to get the boot. In an effort to prevent spoilers, we've included the text after the jump.

Continue reading Chatting with the Latest 'Top Chef All-Stars' Exile

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]]>Antonia Lofasotop cheftop chef all-starstop chef eliminationTopChefNichol NelsonFri, 25 Mar 2011 11:00:00 EST'Top Chef All Stars' - Cracking Up Under Pressure?http://www.slashfood.com/2011/03/24/top-chef-all-stars-cracking-up-under-pressure/http://www.slashfood.com/2011/03/24/top-chef-all-stars-cracking-up-under-pressure/http://www.slashfood.com/2011/03/24/top-chef-all-stars-cracking-up-under-pressure/#commentsFiled under: ,

Top Chef Finale Part 1Photo: Virginia Sherwood / Bravo


If you wanted to see three chefs losing it -- like, epically, majestically, Charlie Sheen-ishly losing it -- all you had to do was turn on Bravo this week. There, you could witness a textbook example of psychopathia culinarus: nervous laughing, pacing, sweating bullets, bags under eyes, nausea on the verge of projectile vomiting -- sometimes all in the same scene. Our friends at Bravo edited this one for maximum tension, to be sure.

We expect surprises when we're down to the final three, but this was ridiculous. First up was the Quickfire, where the now-overconfident Mike was allowed to further hone his mind-messing skills by getting to choose one of three classic Top Chef challenges for his competitors. His "gift" to Antonia: Cook using only canned food. Meanwhile, Richard bequeathed the "one pot" challenge to Mike (which, as Antonia pointed out, was a massive mistake -- it meant he could choose any ingredients he wanted!).

We're not exactly sure how much we'd stress over a Quickfire at this point in the game, and it seemed as though our trio might've just sailed right through it -- were it not for Padma throwing them a few curve balls: Don't use utensils (Mike), tie one hand behind your back (Richard), cook with a former cheftestant attached at the hip (Antonia and Carla).

When all was said and done, guest judge Wolfgang Puck seemed to be judging on a steep curve, taking into consideration the chefs' handicaps. Richard's hot dog pieces on roti bread was too "ketchupy," Antonia's shrimp broth was a bit overseasoned, and Mike's pork shoulder was not cooked long enough in his malfunctioning pressure cooker. Regardless, Mike took home yet another win.

Continue reading 'Top Chef All Stars' - Cracking Up Under Pressure?

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]]>top cheftop chef all-starstop chef eliminationMichael Thomas HastingsThu, 24 Mar 2011 11:00:00 ESTFood Network Branded Sandwiches to Hit Ballparkshttp://www.slashfood.com/2011/03/23/food-network-branded-sandwiches-to-hit-ballparks/http://www.slashfood.com/2011/03/23/food-network-branded-sandwiches-to-hit-ballparks/http://www.slashfood.com/2011/03/23/food-network-branded-sandwiches-to-hit-ballparks/#commentsFiled under: ,

Photo: Scott Ableman, Flickr

You can run from Guy Fieri, Rachel Ray, and the rest of the Food Network gang, but you can't hide -- not even at the ballpark. The network is launching Food Network branded sandwiches at eight baseball stadiums this season, complete with the networks perky red logo, according to CNBC. The highlighted offering is the Red, White & Blue Steak Sandwich with Maytag blue cheese and sweet and spicy Peppadew-pepper mayonnaise on a French demi baguette, but word is they'll also be serving up steak sandwiches topped with local ingredients. (The Milwaukee "sammie," as Rachel Ray would call it, will have beer cheese over the steak, while Baltimore's version will get a dose of Old Bay-spiced steak sauce.) Happily, no talk yet of branded peanuts or Cracker Jack.

Read the whole story at CNBC.

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]]>baseball concessionsFood NetworkFood Network sandwichesMLBSlashfood EditorWed, 23 Mar 2011 15:00:00 ESTChatting with the Latest 'Top Chef All-Stars' Exilehttp://www.slashfood.com/2011/03/18/chatting-with-the-latest-top-chef-exile/http://www.slashfood.com/2011/03/18/chatting-with-the-latest-top-chef-exile/http://www.slashfood.com/2011/03/18/chatting-with-the-latest-top-chef-exile/#commentsFiled under: ,

Top Chef elimination interviewPhoto: Virginia Sherwood / Bravo


Here's this week's installment of Slashfood's exclusive exit interviews with the latest "Top Chef All-Stars" contestant to get the boot. In an effort to prevent spoilers, we've included the text after the jump.

Continue reading Chatting with the Latest 'Top Chef All-Stars' Exile

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]]>tiffany derrytop cheftop chef all starsNichol NelsonFri, 18 Mar 2011 11:00:00 ESTBikinis, Banana Leaves and Butter: 'Top Chef All-Stars' Recaphttp://www.slashfood.com/2011/03/17/bikinis-banana-leaves-and-butter-top-chef-all-stars-recap/http://www.slashfood.com/2011/03/17/bikinis-banana-leaves-and-butter-top-chef-all-stars-recap/http://www.slashfood.com/2011/03/17/bikinis-banana-leaves-and-butter-top-chef-all-stars-recap/#commentsFiled under: ,

Top Chef Finale Part 1, BahamasPhoto: Virginia Sherwood / Bravo


Oh, it's time. Time for the home-stretch confidence. Time for the daring flavor combinations. Time for the bravado. Time for the beards and bikinis.

No, that's not a euphemism. The former was provided, rather feebly, by Richard, who summed up the key to being among the final four on Top Chef: "I've been bakin' bread, growin' a beard -- all the things you have to do in the finale!"

The latter was provided by Padma (what, you were expecting Mike Isabella?) who introduced the night's challenge while striking her best SI swimsuit cover-model pose. Cue the lascivious comments from the aforementioned Mike.

Inviting the chefs to hop aboard a boat chartered by some dude who looked like Sammy Hagar, Padma led the foursome to an island in the Bahamas where they were given the Survivor treatment: Cook only with what Bravo left on the shore and, just to add physical insult to culinary injury, go snorkeling in shallow water to supply your own conch for one of your proteins.

Continue reading Bikinis, Banana Leaves and Butter: 'Top Chef All-Stars' Recap

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]]>featuredTop ChefTop Chef eliminationTop Chef finalsMichael Thomas HastingsThu, 17 Mar 2011 11:00:00 ESTMarcel's Quantum Kitchen -- Enter to Win an Apple iPad 2http://www.slashfood.com/2011/03/15/marcels-quantum-kitchen-enter-to-win-an-apple-ipad/http://www.slashfood.com/2011/03/15/marcels-quantum-kitchen-enter-to-win-an-apple-ipad/http://www.slashfood.com/2011/03/15/marcels-quantum-kitchen-enter-to-win-an-apple-ipad/#commentsFiled under: ,

Apple iPad giveaway from Marcel's Quantum KitchenPhoto Courtesy Marcel's Quantum Kitchen, Syfy


Starting March 22, celebrity chef Marcel Vigneron (best known for his two stints on "Top Chef"), defies the laws of cooking in his new revolutionary kitchen chemistry show, Marcel's Quantum Kitchen.

The series follows Marcel as he dreams up creative menus and produces extraordinary events and celebrations for all types of occasions while having to use every ounce of imagination and scientific experimentation in order to deliver a once in a lifetime experience.

In honor of the premier of the show, Syfy is teaming up with Slashfood to give one lucky Slashfood reader an Apple iPad 2, along with a pre-paid gift card to download some of the top food apps.

Find out how to win an Apple iPad after the jump.

Continue reading Marcel's Quantum Kitchen -- Enter to Win an Apple iPad 2

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]]>Marcel VigneronMarcels Quantum KitchensyfySlashfood EditorTue, 15 Mar 2011 14:00:00 ESTSNL's High-Fructose Corn Syrup Spoof Hits a Nervehttp://www.slashfood.com/2011/03/14/snls-high-fructose-corn-syrup-spoof-hits-a-nerve/http://www.slashfood.com/2011/03/14/snls-high-fructose-corn-syrup-spoof-hits-a-nerve/http://www.slashfood.com/2011/03/14/snls-high-fructose-corn-syrup-spoof-hits-a-nerve/#commentsFiled under: ,

Saturday Night Live corn syrup commercialPhoto: Hulu

It's probably debatable which is worse for you-artery clogging trans-fats or fat-producing empty calories from high-fructose corn syrup. But one thing is clear: Both of these toxic ingredients, which are found in almost all mass-produced foods on the market today, are harmful to your health. In a hilarious Saturday Night Live spoof this weekend, we find out why-it makes you fat, fat, fat. But the best part of the fake commercial is the satirizing of the real ad from the Corn Refiners Association.

In the spoof, one mom is surprised to find another mom serving Juicy Drink at a kid's party. After pointing out that's it contains HFCS, she says: "You know the things they say about HFCS." The other mom replies: "Like what? That's it's made with corn, it's natural enough, and, like sugar, it's fine in moderation." Trouble is, that's almost exactly what the real commercial says, and that's all one big corn-fed lie.

Continue reading SNL's High-Fructose Corn Syrup Spoof Hits a Nerve

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]]>HFCSSaturday Night LiveSNLBill SertlMon, 14 Mar 2011 15:00:00 EST