Novas receitas

Bobby Flay e outros notáveis ​​se juntam ao Conselho de Refeições Diárias

Bobby Flay e outros notáveis ​​se juntam ao Conselho de Refeições Diárias


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

O Daily Meal há muito se beneficia do conselho informal e da assistência de algumas das principais figuras culinárias de nosso país, pessoas que conhecemos pessoal ou profissionalmente ao longo dos anos, que foram generosos com sua experiência em nos ajudar a fazer essa comida única e beba mega-site cada vez melhor.

Há cerca de um ano, anunciamos a criação do The Daily Meal Council, por meio do qual pudemos reconhecer e formalizar nosso relacionamento com esses valiosos amigos nossos. A lista incluía chefs, restaurateurs, escritores, fornecedores, historiadores de alimentos e outros que desempenham papéis importantes no mundo da comida.

O Conselho não é uma organização oficial - apenas um grupo frouxo de pessoas que conhecem e amam comida, um grupo de pessoas experientes que concordaram em compartilhar suas opiniões e conhecimentos conosco de vez em quando. Alguns deles são famosos (por exemplo, Mario Batali, Alice Waters, Daniel Boulud e Ruth Reichl), outros não são tão conhecidos, mas são extremamente experientes em vários assuntos culinários (como o fundador do Portland Meat Collective, Camas Davis, na Virgínia o historiador de alimentos Patrick Evans-Hylton e a autoridade alimentar do Oriente Médio Charles Perry).

O Conselho é, por definição, um grupo exclusivo. Não convidamos todos os bons chefs e escritores inteligentes que conhecemos - se o fizéssemos, as fileiras do Conselho chegariam a centenas - mas, em vez disso, escolhemos cada membro para uma especialidade ou campo de interesse específico. A diversidade de nossas escolhas se reflete nos cinco novos membros que agora recebemos no Conselho de Refeições Diárias. Em ordem alfabética, são:

Greg Drescher
Como vice-presidente de iniciativas estratégicas e liderança da indústria no Culinary Institute of America (CIA), Drescher supervisiona e ajuda a organizar conferências, retiros de liderança, parcerias estratégicas e muito mais para a filial de Napa Valley da escola de culinária mais prestigiada da América. Ele também foi o criador da aclamada Conferência e Festival Internacional Worlds of Flavor e dos programas Worlds of Healthy Flavors e Menus of Change, entre outras iniciativas de “think tank” da CIA.

Bobby Flay
Um dos mais conhecidos e queridos chefs americanos famosos e personalidades da televisão gastronômica, Flay é o proprietário e chef executivo de vários restaurantes, entre eles o Mesa Grill, em Las Vegas; Bobby Flay Steak em Atlantic City; Bar Americain na cidade de Nova York e no Mohegan Sun Casino em Uncasville, Connecticut; e o novo Gato, também na cidade de Nova York, onde surpreende e agrada os clientes com a prática não-celebridade-chef de muitas vezes cozinhar na cozinha. Ele também tem 18 postos avançados do Bobby's Burger Palace em 11 estados.

Diane Kochilas
Um americano de ascendência grega, Kochilas escreveu 18 livros sobre a culinária grega e inúmeros artigos sobre o assunto e outros tópicos de alimentação para inúmeras revistas e jornais. Ela presta consultoria para a loja Hellenic Gourmet no Aeroporto Internacional de Atenas, é chef consultora de três restaurantes gregos populares - Pylos em Nova York, Avli em Chicago e Axia em Tenafly, Nova Jersey - e recentemente criou o menu de abertura do Volos em Toronto . Ela dirige sua própria operação de web-TV na Grécia, GreekFoodTV, e já apareceu em vários programas de culinária americanos - incluindo Throwdown com Bobby Flay. Com seu marido, Vassilis Stenos, Kochilas é proprietária e administra a Glorious Greek Kitchen, uma escola de culinária na ilha de Ikaria. Ela divide seu tempo entre Ikaria, Atenas e Nova York.

John mariani
Uma das escritoras gastronômicas mais proeminentes e prolíficas da América, Mariani é a longa colunista de restaurantes da Esquire e da Bloomberg News e autora de vários livros, incluindo The Encyclopedia of American Food & Drink, The Four Seasons: A History of America's Premier Restaurant, O Dicionário de Comida e Bebida Italiana, e Como a comida italiana conquistou o mundo.

Ele era o editor de Cozinha Italiana: Técnicas Básicas de Cozinha, que se tornou o livro-texto para estudos de culinária italiana em o Culinary Institute of America, e escreveu as seções de comida e restaurante de The Encyclopedia of New York City. Mariani também publica um boletim semanal, Mariani's Virtual Gourmet.

Bill Telepan
Um veterano das cozinhas do Le Cirque (sob Daniel Boulud), Le Bernardin e Gotham Bar & Grill, entre outros restaurantes de Nova York, Telepan ganhou destaque como chef no Judson Grill do centro da cidade. Desde então, ele ganhou aclamação e uma estrela Michelin em seu próprio restaurante Telepan no Upper West Side de Manhattan. Telepan atua em programas de nutrição escolar e, desde 2008, é chef executivo da Wellness in the Schools (WITS), uma organização sem fins lucrativos dedicada a tornar a alimentação escolar saudável. Em 2009, ele foi escolhido para participar da força-tarefa Chefs Move to School de Michelle Obama.

Clique aqui para ver todo o conteúdo do Daily Meal Culinary Council.


Sorteios e concursos

Receba todas as atualizações mais recentes sobre sorteios e concursos da Food Network, nossos sites irmãos e nossos patrocinadores.

Crocantes Grelhados para Tratar S'mores

Grelhados Crispy Treat S’mores 00:56

Sangria Slushie 00:28

Erros a serem evitados no hambúrguer 01:07

Salmão Grelhado Congelado 05:00

Tábua de queijo comestível grelhada 00:57

Camarão e Macarrão Scampi 00:57

Concurso de Receitas de Hambúrguer Misturado apresentado pelo Conselho de Cogumelos
Chamando todos os cozinheiros domésticos e profissionais de amplificação! Insira sua receita de hambúrguer misturado agora até 25 de junho para ter a chance de ganhar. Um cozinheiro caseiro ganhará $ 10.000 e um profissional ganhará $ 10.000. Para obter detalhes completos e enviar sua inscrição, visite FoodNetwork.com.

DE NOSSOS SITES DE IRMÃ

Travel Channel Get Out Giveaway
Até 30 de junho às 8:59 am ET, inscreva-se duas vezes online diariamente, uma vez no Travel Channel e novamente no ID CrimeFeed para ter a chance de ganhar $ 10.000 em dinheiro!

HGTV's Celebrate Home Towns Sweepstakes
Um vencedor sortudo ganhará $ 5.000 e um lindo mural personalizado para sua cidade! Até 9 de junho às 21h ET, indique sua cidade natal e concorra a embolsar dinheiro! Assista Home Town Takeover aos domingos 8 | 7c e streaming no discovery +.

HGTV Smart Home Giveaway 2021
Até 11 de junho às 5 pm ET, inscreva-se duas vezes ao dia, uma no HGTV e uma vez no Discovery, para ter a chance de ganhar o HGTV & reg Smart Home 2021 mais um Mercedes-Benz Classe E Cabriolet 2021 e US $ 100.000 da LendingTree.

Travel Channel Spring Giveaway
Lamentamos que este sorteio tenha terminado.

VELUX Skylight Sweepstakes
Lamentamos, este sorteio terminou.

Jantares de 30 minutos 89 fotos

Coloque uma refeição na mesa em meia hora ou menos com essas receitas fáceis.

HGTV Smart Home Giveaway 2020
Lamentamos que este sorteio tenha terminado.

HGTV Dream Home 2020
Lamentamos, este sorteio terminou.

Dê uma grande oferta
Lamentamos que este sorteio tenha terminado.

Um concurso muito Brady
Lamentamos que o período de inscrição tenha terminado.

Sorteio de ouro da Discovery Friday
Nós lamentamos! Este sorteio terminou.

HGTV Ultimate Outdoor Awards
Perri G. - Monongahela, PA

Best of Travel Sweepstakes
Karol H. - Cary, NC

Cidade natal: sorteio da oficina de Ben
Vencedor do Grande Prêmio:
Virginia P. - Cedar Hills, UT

Vencedores do segundo lugar:
Cindy K. - South Park, PA
Michael B. - Erlanger, KY
Shelli M. - Leon, WV
Jeni S. - Sorrento, FL
Sara S. - Whitewater, WI
Rhonda F. - Savanna, IL
Janet P. - McMurray, PA
Angela R. - Phoenix, AZ
Christine V. - Malvern, PA
Jack M. - Port Charlotte, FL
Bonnie K. - Missouri City, TX
Rafael M. - Prescott, AZ
Kathleen S. - Campbellsville, KY
Ann P. - Canyon City, CA
Tara S. - Middletown, RI
Meghan I. - Weymouth, MA
John G. - Norman, OK
Kitty S. - Júpiter, FL
Alexis C. - West Mifflin, PA
Kimberly B. - Saratoga Springs, UT

HGTV Home & reg by Sherwin-Williams Dream It True Sweepstakes
Kristin S. - Delmar, NY
Roxane L. - Concord, CA
Mark H. - Aurora, OH
Patricia S. - Dunlap, IL
David C. - Esturjão, WI
Donne L. - São Petersburgo, FL
Alan W. - Dunedin, FL
Vera H. - Las Vegas, NV

Wayfair Prepare seus sorteios de cozinha dos sonhos
Allen A. - Júpiter, FL

Travel Channel Dream Big Daily Giveaway
Karen D. - Henderson, NV

Sorteios de playoffs de pupularidade!
Elizabeth W. - Lewis Center, OH

Sorteio dos Estados Unidos de Flavortown da Food Network
Sharon G. - Cave Creek, AZ

Grande sorteio de retribuição de férias da HGTV
Susanne C. - Scottsdale, AZ
Joee K. - Papillion, NE
Kraig S. - Sterling, IL
Joyce T. - Blue Springs, MO
Elane H. - São Petersburgo, FL
Lynn B. - New Tripoli, PA
Ronay B. - Buford, GA
Carline D. - Orlando, FL
Sandra S. - San Jacinto, CA
LaRhonda P. - Redfield, AR
Paul A. - Merritt Island, FL
Serena G. - Chiefland, FL
Selena H. - Filadélfia, PA
Toni J. - Ogden, UT
Dorothy W. - Charleviox, MI
Elizabeth S. - Indianápolis, IN
Howard A. - Rachel, WV
Robert D. - McKinney, TX
Polly K. - Vernon Hills, IL
Rebecca R. - Shelby, OH
Peggy C. - Chicago, IL
Bonnie G. - Perry, OH
James B. - Cantão, MI
Ronald S. - Campbellsville, KY
Lucille C. - Merlin, OR
Natallie M. - Laramie, WY
Aaron M. - Aurora, CO
Andrea S. - Lawrenceville, GA
Lacquishia W. - Sahuarita, AZ
Terence H. - Fort Gratiot, MI

Casa dos sonhos da Wayfair para os sorteios de Natal
Lee P. - Clemmons, NC

Squeezings da temporada do Dr. Pimple Popper + My Feet Are Killing Me Sorteios de Natal
Genevieve L. - Bartow, FL
Linda P. - Elliston, VA

Presente do Travel Channel em sorteios de viagens
Sandra M. - Nitro, WV

Food Network Super Sweet Giveaway
Larry K. - Clanton, AL

Fixador para fabuloso sorteio de $ 5K
Brian R. - Auburndale, MA
Robert W. - Metairie, LA
Patrick H. - Peoria, AZ

Sorteios do Travel Channel Ghostober
Katherine S. - Oriente, OH

Food Network Thanksgiveaway
Ray E. - Gilbert, AZ

Sorteio de caça aos bolos de Halloween da Food Network
Mary F. - Willow Springs, NC
Erica W. - Dublin, OH
Luz P. - Whittier, CA
Rachel K. - Fayetteville, GA
Kim B. - Christiansburg, VA
Stanley J. - Orlando, FL
Dean H. - Leicester, NC

Irmão vs. Irmão You Be The Judge Sorteios patrocinados pela Wayfair
Ruth C. - South Bend, IN

Sorteios de Dodgeball Thunderdome
Desenho # 1 Juliana W. - Columbus, OH
Desenho # 2 Lori R. - Shirley, NY
Desenho # 3 Wayne H. - La Crescent, MN
Desenho # 4 Stephen G. - Arlington, TN
Desenho # 5 Jessicah J. - Sheffield, AL
Desenho # 6 Corey M. - Coconut Creek, FL
Desenho # 7 Stephen P. - Clinton Township, MI
Desenho # 8 Eugene P. - Arlington, TX
Desenho # 9 Marcy J. - Smithsburg, MD

HGTV HOME de Sherwin-Williams Sorteios Dream It True
Vencedor do Grande Prêmio:
Mark K. - Elsmere, DE

Vencedores da semana:
Lawrence B. - Saugus, CA
Don P. - Hernando, FL
Patricia A. - Freeland, MI
Yumiko H. - Kingwood, TX
Jeff D. - South Fork, PA
Mary K. - Cincinnati, OH
John S. - New Port Richey, FL
Candace M. - Youngsville, PA
Jeremy K. - Clay, MI

Sorteios Big Easy Big Money da HGTV
Rachel B. - Crittenden, KY
David C. - Corpus Christi, TX
Terry D. - Sun Valley, NV

Prêmio HGTV Designer do Ano
Alan R. - Jonestown, TX

Sorteios de verão do Travel Channel
David W. - Clyde, NC

Sorteios da Discovery Shark Week
Jordan M. - Lorton, VA

Oferta das estrelas da Food Network, a melhor que já comi
Yamilet T. - Orlando, FL
Barbara T. - Smithville Flats, NY
Virginia E. - Jackson, MI
Ilona B. - Chicago, IL
James M. - Crowley, LA
Peter S. - Oakland, CA
Richard B. - Los Angeles, CA
Malinda H. - Hoover, AL


Resumo da receita

  • 1 colher de sopa de pimenta preta inteira ou mais a gosto
  • 2 (6 onças) (1 1/4 de polegada de espessura) bifes de lombo
  • 2 colheres de sopa de manteiga
  • 1 colher de sopa de chalota picada
  • 2 colheres de sopa de conhaque
  • 2 colheres de sopa de vinho tinto
  • ¼ xícara de caldo de carne
  • 2 colheres de sopa de creme de leite fresco

Quebre os grãos de pimenta em um almofariz ou pilão ou com um rolo de massa. Pressione grãos de pimenta rachados nos bifes.

Aqueça a manteiga em uma frigideira pesada em fogo médio-alto. Adicione os bifes e cozinhe, virando com uma pinça, até dourar, cerca de 2 minutos de cada lado. Reduza o fogo para médio e cozinhe os bifes, virando sempre, até que comecem a ficar firmes e quentes e ligeiramente rosados ​​no centro, cerca de 5 minutos de cada lado. Transfira os bifes para um prato e cubra para mantê-los aquecidos.

Mexa a chalota na frigideira. Despeje o conhaque e deixe ferver o vinho tinto, mexendo sempre, até reduzir, cerca de 2 minutos. Despeje o caldo de carne e cozinhe, raspando os pedaços dourados do fundo da frigideira, até que o molho fique homogêneo, cerca de 2 minutos. Acrescente o creme de leite e cozinhe até que esteja bem aquecido, 1 a 2 minutos.


Receita de chutney de cranberry

Um chutney feito com suco de romã e arilo é outra ótima maneira de servir cranberries no Dia de Ação de Graças. É temperado com cardamomo, cravo e gengibre fresco. O chutney mantém a consistência dos cranberries grossos e adiciona um belo toque de cor ao prato. Também pode ser utilizado como aperitivo, juntamente com queijos ou charcutaria.

Uma vez que esta receita pede 75% de maçãs e 25% de cranberries, a textura se assemelha mais a um chutney ou compota do que a um molho. Mais. a doçura adicional das maçãs significa que você pode usar muito menos açúcar adicionado.


Sal e Carvão

Flay definitivamente sabe preparar um bom bife, e seu prato favorito ao comer fora é um prato no Salt & # 38 Char em Saratoga Springs, NY Flay foi destaque no Cooking Channel & # 8217s & # 8220The Best Thing I Ever Ate & # 8221 discutindo o restaurante & # 8217s American Wagyu ribeye para um & # 8220Feats of Meat & # 8221 episódio.

Jantar onde os chefs comem pode ser caro. Um corte de 9 onças de Salt & # 38 Char & # 8217s American Wagyu ribeye boné custará US $ 78 antes de você considerar os aperitivos ou acompanhamentos.


Conteúdo

O apresentador do programa foi o extravagante Takeshi Kaga, conhecido no programa como Presidente Kaga (鹿 賀 主宰, Kaga Shusai) Ele começou a maioria dos episódios com suas palavras características, tiradas de Arthur Rimbaud, "Se a memória não me falha.「 私 の 記憶 が 確 か な ら ば… 」" (Jadis) si je me souviens bien. "e iniciou o tempo de cozimento com a frase"Allez Cuisine!". O programa teve dois comentaristas regulares, Kenji Fukui, que narrou a ação no chão, e Yukio Hattori, um estudioso de alimentos e fundador do Hattori Nutrition College. Um repórter de chão, Shinichiro Ohta, relatou a Fukui sobre o que os desafiadores e Os Iron Chefs estavam se preparando, sua estratégia e seus comentários, interrompendo a linha de comentários de Fukui com um educado "Fukui-san?". Um ou dois comentaristas convidados (que também serviram como juízes) também fizeram aparições frequentes. O comentário cobriu ingredientes, história de competidores e outras informações básicas para dar aos telespectadores um contexto para o que estava acontecendo na cozinha.

Edição de história

A suposta "história" por trás Chef de Ferro foi recontado no início de cada episódio. Um cartão de título, com uma citação do famoso autor francês de culinária, Jean Anthelme Brillat-Savarin, apareceu pela primeira vez: "Diga-me o que você come e eu direi o que você é." Então, foi dito que Kaga "realizou seu sonho de uma forma nunca vista antes" e construiu especialmente uma arena de culinária chamada "Kitchen Stadium" em seu castelo. Lá, chefs visitantes de "todo o mundo" competiam contra sua Academia Gourmet, liderada por seus três (mais tarde quatro) Chefs de Ferro. O próprio Presidente Kaga era uma peça de referência, vestido com exemplos bizarros de trajes formais masculinos. O nome inglês Chef de Ferro vem do próprio show: Kaga usaria essa tradução do título japonês ao convocar seus chefs no início da "batalha". [3]

Editar Chefs de Ferro

Desde o início do show em 1993, os três Iron Chefs foram: Iron Chef Japonês Rokusaburo Michiba, Iron Chef Chinês Chen Kenichi, e Iron Chef Francês Yutaka Ishinabe. Após a primeira temporada, Ishinabe decidiu deixar o cargo e se tornar um 'Iron Chef honorário', passando assim o manto de Iron Chef francês para Hiroyuki Sakai em 1994. Ishinabe voltou para mais duas batalhas durante a terceira temporada. No início da quarta temporada em 1996, Michiba anunciou sua aposentadoria e estreou Koumei Nakamura como o novo Iron Chef japonês. Michiba voltou em raras ocasiões para batalhas especiais no Kitchen Stadium. Em 1997, o presidente Kaga anunciou um novo Iron Chef adicional para o grupo: Iron Chef italiano Masahiko Kobe. Ele era o mais jovem dos Iron Chefs e lutou moderadamente durante o resto do show, subindo ao palco separadamente dos três Iron Chefs principais, e rodeado por um conjunto de cordas de câmara. Em 1998, Nakamura também decidiu se aposentar e passou o título de Iron Chef Japonês para Masaharu Morimoto.

Editar estatísticas do Iron Chef

Mostrar edição da equipe

    , Locutor / Comentador (voz em inglês: Bill Bickard), Comentador (voz em inglês: Scott Morris) (como presidente Kaga), Host (voz em inglês: Duncan Hamilton, Kent Frick), Kitchen Reporter (voz em inglês: Jeff Manning)
  • Kyoichi Tanaka, Diretor
  • Masahiro Ito, roteirista, roteirista
  • Setsuko Yuuki, Coordenador de Alimentos, atuou como tradutor e comentarista do "New York Special".

Editar formato original

Originalmente, os desafiadores competiam entre si em "batalhas" preliminares para ganhar o direito de enfrentar um Iron Chef em uma competição de 90 minutos, e caso um desafiante ganhasse duas vezes contra o Iron Chefs, o desafiante receberia o título de "Honorary Iron Chef " No entanto, este formato se mostrou impopular, a rodada preliminar foi cancelada e o confronto principal foi reduzido para os já familiares 60 minutos. A atribuição de títulos honorários do Iron Chef aos desafiantes também foi interrompida (embora este fosse um ponto discutível, já que poucos desafiadores já derrotaram dois Iron Chefs em competições separadas), mas foi dado como um título emérito para um Iron Chef que se aposentava. Uma vez que os títulos honorários não foram mais emitidos, os desafiadores que venceram um Iron Chef tiveram que se contentar com, de acordo com a introdução da versão em inglês, "a ovação e fama do povo para sempre".

Em cada episódio, os chefs têm uma hora para cozinhar e improvisar uma refeição multicultural em torno de um ingrediente temático que deve estar presente em cada prato. Antes da gravação propriamente dita, os chefs recebem uma pequena lista de possíveis temas, permitindo aos produtores do programa obter os ingredientes que forem necessários. O objetivo principal dos juízes foi determinar qual chef era capaz de "melhor expressar as qualidades únicas do ingrediente temático". Em casos raros, o formato mudou - as batalhas de pescadores costumavam durar 75 minutos, e as de macarrão faziam com que o Iron Chef parasse depois de 50 minutos de cozimento, apenas para retomar depois que os pratos do desafiante fossem degustados para que o macarrão pudesse ser servido logo em seguida cozinhando.

Ingredientes do tema Editar

Os ingredientes apresentados tendem para o exótico e caro. Muitos ingredientes temáticos refletem a origem japonesa do show - enguia do rio, tofu, udon - embora ingredientes mais familiares no Ocidente, como pimentão, milho de verão e pêssegos, também recebam destaque. Em um episódio dedicado aos aspargos, o desafiante se gabou de ter usado mais de US $ 1.000 em lagosta (que ele então descartou) simplesmente para temperar seus aspargos nesta batalha contra o Iron Chef Morimoto.

Inicialmente, um mínimo de três pratos deveriam ser preparados, embora alguns desafiadores tenham terminado apenas um único prato, quatro é o número típico. O recorde para o maior número de pratos preparados para uma batalha foi de oito, primeiro estabelecido pelo desafiante Kenji Kaji contra o Iron Chef Michiba em "Battle Umeboshi". Cinco (seis posteriores) porções de cada prato são preparadas, uma para o presidente e os jurados, e uma para a fotografia e apresentação.

Editar chefs assistentes

Cada chef também recebe dois assistentes, que supostamente são alunos da "Gourmet Academy" de Kaga (na verdade, são alunos da Hattori Nutrition College). Se o desafiante não falar japonês, às vezes são fornecidos alunos que falem na língua nativa do desafiante. Em uma exceção notável, o chef Ron Siegel de San Francisco teve dificuldades com seus assistentes, que não falavam inglês. Um assistente, Kenichi Miyanaga, tornou-se um desafiante, enfrentando o Iron Chef Morimoto em uma batalha de peixes-doces.

Comentário e edição de julgamento

Ao longo da cozinha, comentários corridos são feitos em uma cabine perto da área de cozinha por um locutor, Kenji Fukui, um comentarista, Yukio Hattori, e um ou dois dos jurados convidados, com um repórter de andar (às vezes dois normalmente Shinichiro Ohta) fornecendo detalhes da ação em cada lado. Os comentaristas e juízes discutem o estilo de cozinha, as tradições culinárias e a preparação incomum dos alimentos. Ao final da hora, após as entrevistas de fim de batalha com os dois competidores, cada prato é apresentado à câmera, com uma descrição de suas propriedades (escrita pelos roteiristas do programa a partir da explicação do chef) lida pelo locutor. Em seguida, um painel de três (posteriormente expandido para quatro, e mais tarde ainda, cinco) juízes, dos quais normalmente um é um crítico profissional, prova os pratos e os julga com base no gosto, apresentação e originalidade. Cada chef pode receber até 20 pontos por cada juiz, sendo 10 dados por degustação e cinco por apresentação e originalidade. O chef com a maior pontuação vence a competição. (Em episódios anteriores de quatro juízes, a vitória foi para o chef que venceu três dos quatro juízes, ou, na falta disso, o chef que fez o total de pontos mais alto.)

O presidente Kaga prova os pratos junto com os jurados. Embora ele ocasionalmente faça comentários e busque a opinião dos juízes durante a degustação, ele geralmente não participa da pontuação; ele o fazia, no entanto, durante o Prato 2000 Batalha. Durante este episódio, uma equipe de chefs de cozinha francesa - capitão Hiroyuki Sakai, o Iron Chef original francês Yutaka Ishinabe e o ex-desafiante e Etsuo Joh - lutou contra uma equipe de chefs de cozinha chinesa composta pelo capitão Chen Kenichi, ex-desafiante Sozo Myamoto e ex desafiante Yuji Wakiya (que mais tarde seria o Iron Chef chinês no revival de 2012). Para desfazer o empate, o presidente Kaga pediu-lhes que permitissem a ele esse único exemplo de egoísmo, e ele votou na seleção francesa.

Editar gravatas

Em caso de impasse (como era possível durante a era do painel de quatro juízes), o primeiro lugar é atribuído ao chef com maior número de pontos. Nas raras ocasiões em que as pontuações também foram empatadas, uma "batalha de prorrogação" imediata foi realizada para determinar o vencedor. No prolongamento, os chefs têm 30 minutos para preparar pratos com um ingrediente chave diferente, tendo que se contentar com o que resta da sua despensa ou com os itens que foram previamente preparados para a batalha principal. As batalhas da prorrogação são transmitidas como um episódio separado. Em uma ocasião, a batalha da prorrogação em si resultou em um empate, levando o presidente Kaga a declarar o Iron Chef e os vencedores do desafiante. [5]

O cenário do show, "Kitchen Stadium" (キ ッ チ ン ス タ ジ ア ム, Kitchin Sutajiamu), os ingredientes de alta qualidade (e às vezes muito caros) usados ​​nas batalhas culinárias e os trajes extravagantes de Kaga exigiam que o programa tivesse um orçamento muito maior do que a maioria dos outros programas de culinária. Algumas estatísticas: 893 porções de foie gras, 54 douradas, 827 Ise camarão, 964 Matsutake cogumelos, 4.593 ovos, 1.489 trufas, 4.651 g de caviar e 84 pedaços de barbatana de tubarão foram usados ​​durante o show, elevando a conta total do supermercado para ¥ 843.354.407 [6] (ou cerca de US $ 7.115.520). Uma das batalhas mais caras foi Battle Swallow's Nest, que custou mais de US $ 40.000 somente para aquele ingrediente, sem contar grandes quantidades de barbatana de tubarão para a batalha, os produtores foram autorizados a devolver qualquer porção não utilizada ao Hattori Nutrition College.

Episódio final e especiais Editar

Para o grand finale do show, que foi ao ar de 10 de setembro de 1999 a 24 de setembro de 1999, os Iron Chefs se enfrentaram em uma batalha de três partes, com o vencedor enfrentando o chef francês Alain Passard, dono do Michelin três estrelas restaurante L'Arpege, com o vencedor apelidado de "Rei do Ferro Chefs".

Na primeira rodada, o Iron Chef Chinese Chen derrotou o Iron Chef Italian Kobe em Battle Pork (Tokyo X). Na segunda rodada, o Iron Chef French Sakai derrotou o Iron Chef Japanese Morimoto em Battle Bell Pepper. Na partida final, Sakai derrotou Chen em Battle Homard Lobster e foi apelidado de "King of Iron Chefs". Antes desse episódio, Sakai nunca havia vencido uma batalha de lagosta.

Na partida bônus final no Kitchen Stadium, com todos os Iron Chefs atuais e anteriores assistindo, Iron Chef French Sakai derrotou Alain Passard no Battle Long-Gang Chicken. Assim, Hiroyuki Sakai foi apelidado de "Rei do Iron Chefs" e "O No. 1 do Mundo".

Dois especiais de reunião foram produzidos em 2000. O primeiro foi "The Millennium Special" e o segundo foi "New York Special", encenado em um Kitchen Stadium improvisado no Webster Hall em Nova York, e foi a primeira aparição de Bobby Flay. O especial de Nova York também incluiu Michiba e Morimoto no filme de Gordon Elliott Jantares de batidas de porta (com filmagens transmitidas em ambos os programas) surpreendendo uma família em Rye ao preparar o jantar para eles apenas com as sobras e outros itens na geladeira da família. Outro episódio de reunião do show (intitulado "Iron Chef: 21st Century Battle") foi produzido e transmitido em 2001. Um episódio final de reunião foi produzido e transmitido em 2002, intitulado "The Japan Cup".

Sakai, Chen, Kobe e Michiba, junto com chefs famosos, incluindo o filho de Chen, Chen Kentaro, e a confeiteira de Cingapura Janice Wong, também participaram de um jantar beneficente Iron Chef All Stars no Sydney Opera House em agosto de 2017 que arrecadou $ 26.500 (AUD) para o Opportunity International Austrália e eventualmente foi o último evento Iron Chef de Kobe antes de sua morte. [7] [8]

Recepção nos Estados Unidos Editar

Embora seja sempre um sucesso no Japão, Chef de Ferro tornou-se um favorito de culto surpresa nos Estados Unidos quando foi escolhido pela Food Network em 1999 e dublado em inglês. [9] Parte do apelo dos EUA se deveu à dublagem, que deu ao programa um charme exagerado que evocou filmes de kung fu chineses dublados em inglês dos anos 1970. O público também achou divertido algumas das misturas culinárias exageradas regularmente apresentadas no programa, o que acabou levando a uma paródia Saturday Night Live. [10]

Edição de distribuição internacional

O programa foi apresentado nos Estados Unidos e Canadá na Food Network, dublado e / ou legendado para o inglês. Também é transmitido ativamente pela SBS TV na Austrália. No caso do SBS, isso é incomum, pois a rede tem uma política que favorece a legendagem interna. Pode-se sentir que o tom dado ao programa por sua dublagem americana é essencial para seus encantos, talvez acentuado pelo fato de que, na maioria dos episódios, o exuberante presidente é legendado em vez de dublado. No entanto, os episódios exibidos desde fevereiro de 2009 viram a voz do presidente dublada em vez de legendada, como era o caso nas exibições anteriores, exceto quando ele envia os chefs para a batalha.

O programa foi transmitido no canal finlandês SubTV e no canal sueco TV400 (TV4). Chef de Ferro também foi transmitido no Challenge no Reino Unido em 2003 e 2004, como parte de suas vertentes "Japanese Christmas Cracker" e "Japanorama".

O programa foi ao ar novamente nos EUA na Fine Living Network de 5 de maio de 2008, até que o canal saiu do ar em 30 de maio de 2010, no entanto, a música de transmissões anteriores, retiradas do filme Backdraft, foi substituído devido a problemas de licenciamento de música com a NBC Universal. [ citação necessária ] The Cooking Channel pegou a série em 1 de junho de 2010, quando substituiu Fine Living. [11] As estações que transmitiram as séries Fine Living, Cooking Channel e Food Network são todas propriedade da Scripps Networks Interactive.

Certos desafiadores fizeram aparições repetidas ou foram particularmente memoráveis ​​(incluindo se fossem os únicos chefs especializados em suas cozinhas particulares na história do programa).

(Os nomes japoneses não estão no estilo japonês tradicional [ou seja, nome de família primeiro], mas foram escritos no estilo europeu padrão [ou seja, sobrenome].)

  • Jacques Borie: Um vencedor do MOF. Ele é o único desafiante que venceu o chef de ferro Yutaka Ishinabe.
  • La Tour d'Argent (Duas vitórias e um empate em quatro batalhas) - Um restaurante francês histórico em Paris (que remonta a 1582) que tem uma filial em Tóquio no Hotel New Otani aberta desde 1984.
    • Tadaaki Shimazu: um chef que trabalhou na filial de Tóquio, ele derrotou Sakai com a lagosta homard como tema.
    • Bernard leprince (Uma vitória em duas batalhas): um chef da filial principal de Paris que enfrentou Nakamura duas vezes, com os chefs vencendo uma cada. Leprince venceu sua batalha inicial durante o Especial da França com salmão como tema, enquanto Nakamura venceu a revanche em Tóquio com pato como tema.
    • Dominique Corby: um chef da filial de Tóquio, ele foi o 300º desafiante e lutou contra Chen para um empate, primeiro com foie gras como tema regulamentar e depois com aspargos como tema da prorrogação. Ele é o único competidor que empatou com um Iron Chef duas vezes - uma no início e novamente na batalha da prorrogação. Ele e Chen foram posteriormente declarados vencedores conjuntos.
    • Alain Passard (Uma vitória e um empate em três batalhas): O proprietário e chefe de cozinha de Arpège. Ele representou a França na Copa do Mundo Iron Chef de 1997 em Kyoto e venceu o americano Patrick Clark com lagosta homard como tema antes de empatar Nakamura na final com foie gras como tema. L'Arpege recebeu sua terceira estrela Michelin e Passard foi reconhecido como o melhor chef do mundo quando foi convidado ao Kitchen Stadium para ser o desafiante final, e Sakai o derrotou com frango Long Gang como tema.
    • Tetsuya Shimada: Chef japonês francês que trabalhou na Arpège de 1987 até seu retorno ao Japão em 1992, suas habilidades foram reconhecidas por Passard, que o tornou um especialista em frutos do mar enquanto estava na Arpège. Também membro do Club Mistral (veja abaixo), Sakai também o derrotou com trufas negras como tema.
    • Cho Chiyo: Um okonomiyaki que se tornou chef cantonês de Kobe que ajudou a alimentar aqueles que estavam sofrendo depois que a cidade foi devastada pelo Grande Terremoto de Hanshin. Kaga a convidou para a batalha em reconhecimento de sua bravura e para que ela pudesse cozinhar o quanto quisesse, e ela desafiou Chen, que prevaleceu com o tofu como tema.
    • Toshiro Kandagawa (três vitórias em seis batalhas): Desafiante regular que se alinhou com a Ōta Faction, um grupo de tradicionalistas linha-dura da culinária japonesa, e muitas vezes liderou seu exército de outros chefs e protegidos no Kitchen Stadium durante os desafios. Kandagawa participou de várias batalhas nas quais apoiou aprendizes para lutar contra um Iron Chef (apenas um em dez venceu). Kandagawa também participou de vários episódios "especiais de batalha", incluindo o Batalha do século 21. Rokusaburo Michiba era seu principal rival até a aposentadoria de Michiba como Iron Chef Japonês, ele registrou vitórias sobre Chen, Nakamura e Sakai.
    • Pierre Gagnaire: O proprietário e chefe de cozinha do homônimo 3 estrelas Michelin Pierre Gagnaire em Paris, Gagnaire representou a França na Copa do Mundo Iron Chef de 1995 no Ariake Coliseum, mas perdeu para o eventual vice-campeão Gianfranco Vissani com atum como ingrediente temático. Mais tarde, ele estava sob pressão financeira quando a crise econômica francesa ameaçou fechar o restaurante, e Kaga foi movido para organizar o France Battle Special para reacender o espírito de Gagnaire. Ele então derrotou Sakai com a lagosta como tema. [13] Gagnaire has since opened another restaurant bearing his name in Tokyo as part of his ventures, operating since 2005.
    • Rory Kennedy: The head chef of Rules in Covent Garden, London and the lone British challenger on the show. He and Sakai battled to a draw with rabbit as the theme, with Sakai prevailing in overtime with pigeon as the theme.
    • Bobby Flay: Flay entered into a bit of a rivalry with Iron Chef Japanese Morimoto during the show's special New York Battle. Flay complained that his side of the kitchen was poorly laid out (it was noted in an Iron Chef America "Behind the Scenes" episode that the kitchen was hastily set up in the provided forum). At one point Flay received an electric shock, transmitted by a wet floor and faulty wiring, when he grabbed a metal pan on the range. When Flay stood on his cutting board at the end of the battle, Morimoto declared that Flay was "not a chef" for disregarding the cleanliness of one's cutting board. Morimoto won, but Flay was offered a rematch. He accepted, and got his revenge, in the 21st Century Battle in Japan, where, at battle's end, he tossed the cutting board off the counter before climbing on it, so as not to offend Morimoto again. Flay then became an Iron Chef alongside Morimoto on Iron Chef America. This rivalry was revisited for a third time with Morimoto defeating Flay during the Holiday Ice Battle (Iron Chef America, November 2009)
    • Ron Siegel: A French/California cuisine chef who was head chef of Charles Nob Hill in San Francisco when he bested Sakai with lobster as the theme to become the first American challenger to win in Kitchen Stadium. Mayor Willie Brown had personally recommended Siegel to be on the show.
    • Michael Noble: The lone Canadian challenger and an award winner in the Bocuse d'Or, who was head chef at the Metropolitan Hotel in Vancouver when he challenged Morimoto in Battle Potato in 1999 with Morimoto winning 3-1.
    • Wayne Nish: A Japanese-American chef (his grandfather is from Yamaguchi Prefecture), New York native and the head chef at March, a highly-rated restaurant on Manhattan's Upper East Side. [14] Sakai bested him with apples as the theme, with the battle also being notable because it was the only one that regular color commentator Yukio Hattori judged.
    • Serie A ( セリエA , also known as the "Big Leaguers") : A group of Italian chefs working in Japan who took their name from the top flight of Italian football and frequently challenged Iron Chef Italian Kobe: Mario Frittoli, Constantino Gemmoli, and Franco Canzoniere. No group member ever defeated Kobe, although one member did defeat Morimoto.
      • Marco Paolo Molinari: A member of Serie A and a world pasta champion who prevailed over Morimoto with porcini mushrooms as the theme, making him ultimately the only Italian challenger to beat an Iron Chef. Utilized a block of marble that was first heated using alcohol spray and a torch and then cooled with dry ice while creating and kneading his dough, which bewildered Morimoto.

      The result of a battle may be influenced by the lineup of judges, which changes from show to show. A list of some of the more notable judges, some of which were previous Iron Chefs or challengers, includes:

        , Yokozuna , a.k.a. the "East German Judge", a food critic and nutritionist. She tasted the most dishes after Kaga, according to the 2000th Plate special episode. , Hong Kong gourmet and VP of Golden Harvest , actor and martial artist , a French chef who was called "Chef of the Century" by the guide Gault Millau he also trained the 200th challenger, Maurice Guillouët , French actress, she refused to taste one dish prepared by Toshiro Kandagawa because it contained whale meat. , Nippon Professional Baseball catcher and manager , Yokohama BayStars (and later Seattle Mariners) closer , popular fortune teller and holder of the world record for most best-selling books , a.k.a. "Junior," former pro baseball player and sports commentator , the show's regular announcer and play-by-play commentator, who was also a judge for the 2000th Dish Special
    • KORN (born as Nobuaki Kondo), a Japanese rap artist , Rosanjin scholar , actress
    • Mitsuko Ishii, newscaster , film director , a legendary French chef who judged the France Battle special he also trained one challenger, Ryozo Azao , Iron Chef Japanese I and Iron Chef Emeritus, who returned as a judge during King of Iron Chefs , musician, composer, producer and actor , former Prime Minister of Japan, judge for the final battle , famous director, writer, producer and video game designer, creator of the Mother series , member of the Japanese House of Representatives , Nippon Professional Baseball pitcher, manager and commentator , novelist , actor, tarento and challenger
    • Tenmei Kanoh, photographer , the founders of the Zagat Survey, who also helped organize and judge the New York Battle , former Prime Minister of Japan , former Formula One driver , lyricist and music producer , actress and cookbook author, who also featured in a TV Tokyo special featuring Sakai, Chen and Michiba visiting and cooking in Shanghai, Seoul and Ho Chi Minh City [17] , Lower House member
    • Yoshiko Ishii, chanson singer , Leader of the Opposition
    • Dr. Yukio Hattori, Hattori Nutrition College president, challenger and the show's regular color commentator , Iron Chef French I, who returned as a judge during King of Iron Chefs
    • During the 2,000th Dish Battle, Chairman Kaga selected the five best and three worst dishes from the history of the show. [18]

        , Canapé Style (Iron Chef Chen Kenichi) and Flatfish with Citrus Sauce (Iron Chef Rokusaburo Michiba)
  • Foie Gras and Scallops in Cabbage (Challenger Hiromi Yamada)
  • Sea Eel Royale with Truffle Sauce (Iron Chef Hiroyuki Sakai) Salad with Vinaigrette Sauce (Challenger Maurice Guillouet)
    • Smoked Asparagus Stick Salad (Iron Chef Masaharu Morimoto), the asparagus was so strongly smoked that all judges commented negatively.
    • Potato Dumpling Soup (Iron Chef Komei Nakamura), the smell of foie gras killed the aroma of the potatoes and nobody was able to finish it. Both chefs in that match reached a no-decision, therefore the match was restarted.
    • Soft Roe in Sake with Truffles (Challenger and commentator Yukio Hattori), gave Joël Robuchon the wrong impression of Japanese sake. [19]

    In 2012, Fuji Television announced that it was recording new episodes of Chef de Ferro. [2] The first episode debuted on October 26, 2012 as a two-hour special, thereafter reverting to a one-hour show airing on Friday evenings at 19:57 Japan time. Unlike the original Ryōri no Tetsujin, the new show was titled Chef de Ferro (アイアンシェフ) in katakana characters. The Chairman's role was assumed by Japanese actor Hiroshi Tamaki. Fuji TV commentator Mizuki Sano hosted the program, and the reporters were Yurika Mita and Daisuke Miyagawa. Dr. Yukio Hattori returned from the original Chef de Ferro series to provide commentary. Three new Iron Chefs were chosen Jun Kurogi as Iron Chef Japanese, Yūji Wakiya as Iron Chef Chinese, and Yōsuke Suga as Iron Chef French.

    The first battle in the new show was a two-hour special with two battles. The first challenger was former Kitchen Stadium challenger Kenichi Miyanaga, recommended by Iron Chef Rokusaburo Michiba. Miyanaga is Michiba's top apprentice and battled Iron Chef Suga. The challenger in the second battle was Kentaro Chen, recommended by his father Iron Chef Chen Kenichi, who battled Iron Chef Wakiya. [20]

    It was announced, after airing thirteen episodes, that the new run of Iron Chef would be discontinued after the last episode on March 22, 2013. Mr. Tatematsu, General Manager of Editing, explained, "Iron Chef is a high quality show and we can say it is FujiTV 's treasure. Currently we are struggling for the ratings. We think we have a time slot problem, too, so we would like to consider about a way to make it as special program and forward it into the next stage. " [21] On July 3, 2013 the Iron Chefs reunited for an American Chef Special with beef as the secret ingredient. All three Iron Chefs were paired with an American challenger, and then for a fourth round, all six competed. [22] Currently, there are no plans for any more Iron Chef specials.

    Iron Chef 2012 statistics Edit

    Iron Chef America Edit

    Iron Chef USA Edit

    Around Christmas 2001, the U.S. UPN network presented two one-hour episodes of Iron Chef USA hosted by William Shatner as "The Chairman of the American Culinary Academy." Competition took place inside "Kitchen Arena" (built in Garden Arena in the Las Vegas MGM Grand Hotel). Commentary was provided by Michael Burger and Anthony Dias Blue, with floor reporting by Sissy Biggers. The show featured four Iron Chefs: Iron Chef American Todd English (whose specialty is actually Mediterranean food), Iron Chef French Jean Francois Meteigner, Iron Chef Italian Alessandro Stratta, and Iron Chef Asian Roy Yamaguchi. In the show's only two battles, English defeated Kerry Simon in a dungeness crab battle, and Stratta defeated Marcus Samuelsson in a turkey battle.

    These shows were neither a critical nor popular success, perhaps because the show focused little on cooking—a major part of the Japanese program. The show had a small audience section with bleachers, and the audience yelled relentlessly during the show (sounding much like a sports audience). Shatner walked around the kitchen sampling the more expensive items, the chefs refused to say what they were doing, and the cameras rarely showed the food preparation.

    Iron Chef America Edit

    In 2004, Food Network announced that it would air an Iron Chef special, called "Iron Chef America: Battle of the Masters", featuring Sakai and Morimoto dueling with American Iron Chefs Bobby Flay, Mario Batali, and Wolfgang Puck, all Food Network personalities and renowned American celebrity chefs. (Morimoto and Flay battled in two previous Iron Chef specials that were made after the original series aired.) The specials featured Alton Brown as the announcer and Mark Dacascos playing the role of The Chairman (in the storyline, this Chairman is the nephew of Takeshi Kaga).

    The show received high ratings and rave reviews and in October 2004, and Food Network began taping weekly episodes that premiered starting in January 2005. [ citation needed ] Some changes were made to the show, most notably replacing Puck with Morimoto as an Iron Chef (a fourth Iron Chef, Cat Cora, was added later), and the location was moved from Los Angeles to New York City. The fifth Iron Chef, Michael Symon, was added after his win in The Next Iron Chef. In 2009, Chef Jose Garces became the sixth Iron Chef following his own victory in the second season of that show. In 2010, Chef Marc Forgione won its third season, becoming the seventh Iron Chef on Iron Chef America. Chef Geoffrey Zakarian won that show's fourth season in 2011, making him the eighth Iron Chef. In 2012, Chef Alexandra Guarnaschelli, who had served as Sous Chef on Iron Chef episodes, became the ninth and final Iron Chef after winning the fifth season of The Next Iron Chef.

    Even though both Todd English and Kerry Simon from Iron Chef USA competed on Iron Chef America, the episodes did not mention their IC-USA appearances.

    Iron Chef Gauntlet Edit

    Iron Chef Gauntlet is a Spring 2017 revival series of The Next Iron Chef sobre Food Network.

    Iron Chef Showdown Edit

    Iron Chef Showdown is a Fall 2017 revival series of Chef de Ferro sobre Food Network.

    Iron Chef Israel Edit

    Krav Sakinim Edit

    In 2007, Krav Sakinim (Hebrew: קרב סכינים ‎, Knife Fight), a show based on Iron Chef, began airing on Israel's Channel 10. Each episode features a different prominent Israeli chef, who competes against one of the show's featured foreign chefs. All Israeli winners compete against one another in the finals and the winner competes against a foreign chef for the title of season champion. Season 1 featured only French chef Stéphane Froidevaux, who won the season's finale, while season 2 saw the inclusion of Italian chef Alfredo Russo, [23] meaning both Michelin star holders would have to compete against each other for a spot in the final bout. The show is actively hosted by actor Oded Menashe and the regular commentators are chef Yaron Kastenboim and catering company owner Ran Shmueli. While in season 1, the panel of judges was made up mostly of celebrities from the entertainment industry, season 2 features renowned persons from the culinary industry, such as restaurant critics and chefs. The competitors prepare a three-course meal, with each dish given a score of up to 10 points by each member of the panel and commentators, accumulating up to 150 points per chef (compared to 90 points in season 1, where the commentators had relatively more points to give).

    Iron Chef UK Edit

    In 2010, UK public television network Channel 4 debuted Iron Chef UK, based on Iron Chef. The show airs five days a week, and is hosted by Olly Smith and Nick Nairn. [24] The four Iron Chefs are Tom Aikens, Martin Blunos, Sanjay Dwivedi and Judy Joo. [25] Like the original Iron Chef, the competitions are held in Kitchen Stadium and presided over by The Chairman. Judging occurs in two rounds, with the first round being appetizers, and the second being the main courses. Two challengers prepare the appetizer, producing one appetizer each, while the Iron Chef prepares two. These are judged, and the standing for the team versus the Iron Chef are announced. Then the second half begins: the challenging team and the Iron Chef return to the kitchen to prepare the main course. The two challengers each prepare one dish, while the Iron Chef prepares two. Judging resumes, and the results are announced. Either the Challenging team wins, or the Iron Chef wins in overall score, and the best dish from the challenging team is also announced. The challengers with the best dish returns on Friday to compete against the best Iron Chef of the week.

    Iron Chef Australia Edit

    The Seven Network announced in August 2010 that an Australian version was planned, in part to capitalize on the success of the highly popular MasterChef Australia. [26] [27]

    The Australian Iron Chefs were Neil Perry, Guy Grossi and Guillaume Brahimi, while the show features a static judging panel composed of food critics Larissa Dubecki, Simon Thomsen and Leo Schofield. Mark Dacascos reprises his role as The Chairman from Iron Chef America, and the program is hosted by Grant Denyer, with additional commentary provided by Richard Cornish. [28] [29]

    Iron Chef Australia began airing on October 19, 2010, attracting an audience of 1.13 million viewers for its first episode. [30] It was cancelled at the end of its first season.

    Iron Chef Thailand Edit

    On January 25, 2012, the first episode of Iron Chef Thailand broadcast on BBTV channel 7. The chairman is Mr. Santi Svetavimala. In this version of Iron Chef, there are four Iron Chefs: Chumpol Chaengprai (Thai cuisine) Boontham Pakpo (Japanese cuisine) Pongtawat "Ian" Chalermkittichai (Western cuisine) and Chaitep "Mr. Lee" Pattarapornpaisarn (Chinese cuisine). The program is hosted by Shahkrit Yamnam and the field reporter is DJ Pong (Nattapong Taengkasem). The format is different, in that in the first half of the program, there are three challengers who compete with each other to find out who is the best chef. The winner will compete against the Iron Chef on the second half of the program. This format was used for only three episodes.

    On February 22, 2012 the format of Iron Chef Thailand was changed to: the first 30 minutes of the program is where the Challenger Chef will present his/her "Signature Dish with a Special Ingredient" to the guests. Then followed by the actual "Iron Chef Battle", similar to Iron Chef Japan where the host will ask the Challenger Chef to select the Iron Chef he/she wants to challenge. After the Challenger Chef has selected the Iron Chef the Chairman will reveal the "Secret Ingredient" and once the Chairman says "Allez Cuisine" the battle begins. The battle time is 60 minutes where they will need to complete at least four dishes. The order in which Chefs present to the Judges will be determined by a coin toss conducted by the Host. The last 30 minutes of the program is "Cooking with Iron Chef". Guests learn how to cook from the Iron Chef and win the "Best Student" at the end of the program.

    Iron Chef Vietnam Edit

    The Vietnamese version was set to air from June 6, 2012 on VTV3. In this version there are only three Iron Chefs: David Thái, Long Chef and Yu Zhi Da. The ultimate winner would be a 2013 Iron Chef.

    Iron Chef Indonesia Edit

    There have been two adaptations of Chef de Ferro for Indonesian television.

    Allez Cuisine Edit

    The first Indonesian adaptation of Chef de Ferro series, also known as Allez Cuisine, which came from Chairman Kaga's catchphrase in the original series, was aired on Indosiar from March 1, 2003 until August 12, 2006. The Kitchen Stadium owner role was played by Derry Drajat, and the main commentator was Gunardjo, an Indonesian food expert. The show featured three Super Chefs or Iron Chefs. Episodes were 1 hour long. The show also featured a mini-game segment with 6 competitors featuring the main ingredient of the episode. The mini game segment usually lasts for 2 minutes. After the main cooking segment was finished, the Super Chef will give verdict on the results of the mini-game and declare the mini-game winner.

    Iron Chef Indonesia Edit

    The second Chef de Ferro series or known as Iron Chef Indonesia was aired on RCTI from April 22, 2017 until November 19, 2017. Just like the first series, the concept of this show was still a battle between one of the three Super Chefs or Iron Chefs that has been selected by a Challenger Chef to served the three or four dishes with a predetermined main ingredients. The winner will be announced by the chairman based on the scores that have been given by the guest judges. The chairman role will be played by Edward Akbar, the field reporter by Yuda Bustara, the commentator by Kevindra Prianto Soemantri and the randomly guest judges which consists of chefs, celebrities, businesspersons and executives every week. [31]

    Iron Chef Canada Edit

    On October 17, 2018, Iron Chef Canada premiered on Food Network Canada, [32] the first Iron Chef spin-off in Canada.

    The Chairman in this version is Jai West (in the storyline, the Chairman is the grandnephew of Takeshi Kaga). [32] It is hosted by Gail Simmons, with play-by-play done by floor reporter Chris Nuttall-Smith. The Iron Chefs in this version include Hugh Acheson, Amanda Cohen, Lynn Crawford, Rob Feenie, Susur Lee, and Anna Olson. [33]

    The competition is similar to Iron Chef America, with two key differences:

    1) Both the Iron Chef and the challenger must serve their first dish to the panel of judges within the first 20 minutes of competition (the Chairman does not taste these dishes). This dish is scored separately from the remainder of the dishes.

    2) With 30 minutes remaining in the competition, the Chairman introduces a "culinary curve ball," a kitchen device or an additional ingredient which the chefs must use for at least one of their remaining dishes. [32]


    Five Coastal Rhode Island Luminaries That Are Not Taylor Swift

    When Taylor Swift purchased her oceanfront home in Watch Hill, she drew a lot of attention to the south coast of Rhode Island, leading to a bump-up in tourism: a Swift Effect, if you will. But her mansion on the hill is just one of the musician's many homes, and Swift is very rarely in residence. Besides, there were other people and places of note in Watch Hill, Westerly and South Kingstown long before Swift arrived, and these notables - an iconic Victorian-age resort, a celebrity chef, a celebrated mixologist, and a rock-star oyster farmer - are infinitely more accessible.

    Come to Coastal Rhode Island and you might see Taylor Swift, but you'll definitely have a memorable time interacting with the following stars:

    (And for much more on these and other things to do here and in the Northeast, consult the Getaway Mavens).

    1. Ocean House Resort, Watch Hill. She's got beauty, smarts, and on top of that is really, really nice: you know, the girl you want to hate but can't. Sure, this could describe neighbor, Taylor Swift, but in this case, the star is not a person, it's a place. o Ocean House has been an emblem of summer from the time it was built in 1868, and an icon of over-the-top service since it was disassembled and rebuilt (with 5,000 original pieces) as an exact historic restoration and branded a Relais and Chateaux property in 2010. Affable, kindhearted (nice) staff anticipate the needs of guests (smarts) and put visitors at ease right away with a refreshing absence of pretension. Stunning rooms, many with views of the for-guests-only Atlantic Ocean beach, are pricey but include a multitude of amenities, rendering a stay here a good value for a luxury property. The splashiest perk is complimentary use of one of four Mercedes Benz cars for either day or night (first come first served), though added to that are fitness and yoga classes, a food foraging expedition with resident Food Forager, use of a private beach, movies in a screening room, afternoon treats, wine tasting, and martini making sessions. And if you can't find anything of interest at Ocean House, the sister property, Weekapaug Inn just 4 miles away, offers naturalist-led tours and boating excursions. Ocean House garden-to-table Seasons Restaurant, where young chefs turn out exemplary and outrageously fine seasonal dishes, has become a destination in and of itself. Rooms and suites from $385 - $2,100 per night. Three bedroom two story Morgan Suite $3,500 to $6,500 per night. Resort fee $38 per person per day covers all tips, valet parking, classes and amenities at Ocean House and Weekapaug Inn.

    2. Dean Gardiner, Head Bartender, Ocean House. One of the most popular classes for guests at Ocean House is "How To Make A Mean Martini", offered by head-bartender, Dean Gardiner. The incredibly engaging Gardiner sets up the bar in the low-lit clubby "Members Only" tavern room, and invites "students" to watch while he spins stories and lectures on the history of the Martini, the qualities of various brands of spirits, and the origins of martinis named for famous people, all while mixing and pouring two half glasses of his most popular and proprietary recipes - In the Weeds, utilizing fresh tarragon and tarragon tea-infused simple syrup, and his citrusy Four-Islands Lemonade. It's loads of fun, and Gardiner, with a photographic memory for your favorite drink, will be your new best friend.

    3. Perry Raso, Oyster Farmer. Owner, Matunuck Oyster Farm and Bar. South Kingstown. Book a tour of Matunuck Oyster Farm in South Kingstown, a 30-minute drive up the coast from Watch Hill. Oyster farmer, Perry Raso, comes across as a humble fisherman, but with a command of public speaking and a Masters in Aquaculture, he's become a spokesperson for green practices in aqua and agriculture, and written up in publications as prestigious as National Geographic. Raso is most at home either in the water tending to his shellfish or on his new organic farm, planted a few years ago on seven acres of his own property around the corner. You'll see both his oyster beds and gardens on a tour that brings you by motorized platform boat around Potter Pond, where Raso and his employees harvest over a million oysters - coveted by top chefs from New York to L.A. - every year. Stay to try these mollusks, harvested fresh from the water, at the smash-hit on-site restaurant, Matunuck Oyster Bar, declared "One of the 21 Best Seafood Restaurants in America" by Timeout.com in 2016.

    4. Jeannie Rolland, chef/owner, Ella's, Westerly. The ebullient Jeannie Rolland was one of the few chefs to smack down Bobby Flay on his Food Network show, "Beat Bobby Flay," so it's no surprise that her Ella's - a New American restaurant, with French-Asian flare - has been on the lips, hearts, and minds of everyone who has ever had a meal here. There is nothing to detract from the outstanding fare in this candlelit, visually quiet space, where pale grey walls showcase vibrant folk-artsy paintings by New York artist David Black. Rolland and her husband, James, cook each dish from scratch, sourced either locally or from organic farms all over the country - with taste combinations you'll be thinking about for days. Signatures include the perfectly-cooked Miso Salmon on a disc of Toasted Coconut Black Rice with Chili Bok Choy ($25), the decadent Momma's Chicken - buttermilk soaked and duck-fat-fried chicken with yellow corn grits ($26) which James tried to take off the menu to much protest (they ended up keeping it on), oh, and of course the dish that won over Beat Bobby Flay judges - Mussels Frites. Ella's, with fans all over the country, is worth a trip from anywhere.

    5. GreySail Brewing of Rhode Island, Westerly. GreySail launched its Flagship Cream Ale on November 11, 2011 (11-11-11) in the repurposed Westerly Macaroni Mfg. Co., and as its popularity increased, the brewery was credited with attracting a younger, hipper, year round crowd to Westerly. "People say Westerly is dead in winter, but lots of locals come here year round," says manager Jacq Campbell. Growing fast, GreySail purchased the bright yellow 1934 home next door, built by the owners of Westerly Macaroni Co. opening it in May 2016 as a Tap Room. Leaving historic murals and light fixtures intact, the new tasting room/home consists of a warren of comfortable parlors, living rooms, a Beer Garden outside, and even a dart room, where patrons can hang out, taste beer and play. Despite its fancy digs, the Tap Room is a "proper pub," with 8 craft beers on tap (four GreySail brews, four "guest" brews), and offers flights ($10 for 4 5oz pours) and full pints for $5 and $6. Though Captain's Daughter Double IPA put GreySail on the map, other beers, like Flying Jenny Extra Pale Ale, Great Ketch India Pale Lager and Pour Judgment (made exclusively for Pour Judgment Pub in Newport), are gaining favor.


    Spicing up Brunch with Paprika

    This past Saturday I enjoyed a hearty brunch at the East Village’s up-and-coming unassuming eatery Paprika. With a crowd shortly after their 12pm brunch opening, I figure that East Village dwellers are tweeting phenomenal reviews across the web or their $12 brunch is JUST that good. Could it be both? I was about to find out.

    First off, arriving at Paprika at 12pm was the smartest thing we could have done. On my walk over I noticed enormous crowds waiting outside of other St. Marks favorites like Cafe Orlin and Cafe Mogador – tsk, tsk. By 12:45, Paprika was already packed with large groups of hungry brunch fiends like myself. And who could really blame us with a $12 brunch including coffee or tea, orange juice, and a healthy selection of main courses — we were pumped!

    Our party of five ordered the Scrambled Green Eggs, Polenta and Salsa Cruda and the Mushroom and Fontina Omelette with Sausages and Tomatoes. Both dishes were absolutely delicious – beautifully presented, aromatic, and satisfying! The pesto in the green eggs made the dish bright and flavorful and tasted wonderful with the fluffy polenta and salsa cruda. The mushrooms and fontina in the omelet were also very tasty although I could have done without the accompanying sausage. But despite the richness of the omelet, the staff was polite enough to substitute egg whites for me at no charge – so I had no complaints!

    I’d absolutely recommend this rustic, homey restaurant for brunch or dinner! I look forward to returning for their specialty – Northern Italian Cuisine! And in addition to their budget friendly brunch special, Paprika also offers a

    two-course $15 prix-fixed dinner Monday – Thursday from 5-7pm. If you’re lucky, you may even experience a celebrity spotting!

    110 St. Marks Place

    Between 1st & Ave A


    Cotton State Classics: Most-Amazing Eats in Alabama

    Head to these top spots to tuck into tomato pie, orange rolls, crab cakes, fried chicken and other dishes that define Alabama.

    Relacionado a:

    Photo By: cameron carnes ©2015

    Photo By: cameron carnes ©2015

    Photo By: cameron carnes ©2015

    Photo By: cameron carnes ©2015

    Photo By: cameron carnes ©2015

    Photo By: Stephanie Schamban

    Photo By: cameron carnes ©2015

    Photo By: TheCrimsonMonkey ©TheCrimsonMonkey

    Photo By: cameron carnes ©2015

    Photo By: cameron carnes ©2015

    Photo By: cameron carnes ©2015

    Photo By: Imagery Source Photography ©Copyright 2008 Imagery Source Photography

    Best Bites in 'Bama

    College football and barbecue are probably the first things that come to mind when Alabama is mentioned. But there’s so much more to the local food scene. In a state that is home to rich farmland and game hunting and is also bordered by the Gulf of Mexico, food and mealtime are a semi-sacred part of life. Here are a few of the best dishes to try there.

    Illustration by Hello Neighbor Designs

    Orange Pineapple Ice Cream

    On a hot summer night, there’s nothing like a scoop of sweet, citrusy ice cream to cool you down. In Florence, Trowbridge’s orange-pineapple is something like a creamy orange pop with small chunks of pineapple added for texture. The recipe for this unique ice cream has been attracting new customers for almost a century, and has become so popular that Trowbridge’s can’t churn enough in the store to keep up with demand.

    Photography courtesy of Cameron Carnes

    Fried Pork Skins

    Pork skins may be eaten around the world, but the South lays claim to some of the best. At Florence’s Odette, the skins are fried until they’re light, crispy and almost fluffy. These satisfyingly crunchy snacks can be ordered as a side with the house burger or washed down with a dram of rare whiskey from behind the bar. While you’re there, keep your eyes open: Odette is a frequent stop for fashion designer Billy Reid and other national notables when they’re in town.

    Photography courtesy of Andrew Davis

    Orange Rolls

    For more than 80 years, All Steak’s orange rolls have lured locals and visitors back to the Cullman restaurant for more. Made from a semi-secret recipe, these sticky, slightly buttery, sweet rolls are topped with tangy orange glaze instead of the classic sugar coating. In addition to being served with lunch and dinner, the rolls are available by the half dozen or dozen to take home.

    Photography courtesy of Cameron Carnes

    Sweet Potato Fluff

    Before sweet potatoes were considered healthy enough to be cool, they were a staple of soul food. They accompany romantic dinners, replace traditional fries and are served at family gatherings, especially around the holidays. Pruett’s Bar-B-Que’s signature sweet potato fluff brings together the best parts of the tuber and the holiday sweet potato casserole. Though it’s lighter than the traditional casserole, it’s still rich and delicious. It’s served at the Gadsden restaurant as a side with the Thursday special and is available on its own every day.

    Photography courtesy of Cameron Carnes

    Meat and Three

    At lunchtime in a meat-and-three restaurant, the line for soul food brings together people from all walks of life and parts of society. At Tuscaloosa’s City Cafe, the menu changes daily, so you can eat a different combination at every lunch. For about $6, you can fill up on fried chicken or meatloaf and three sides — thus the dish’s name— and wash it all down with a drink. We’re willing to bet you can’t spend more than $10.

    Photography courtesy of Cameron Carnes

    Fried Chicken

    Soul food from this legendary Montgomery restaurant has been fueling Alabama politicos since the 1930s. It’s no surprise that Martin’s Restaurant's most-famous dish is its fried chicken. From crisp breading with a hint of seasoning to the juicy meat inside, these breasts and thighs are perfectly prepared. The dish has been frequently named the best in the city by the local paper, and is often paired with their well-known corn muffins.

    Photography courtesy of Cameron Carnes

    Goat Cheese

    Few Alabama products have won quite as many awards as Belle Chevre’s goat cheese. The soft, creamy chevre is higher in protein and slightly tangier than cheese made from cow’s milk, which has made it popular with local chefs. In addition to plain cheese, the creamery produces spreadable cheese, cheesecakes and body products. Headed by author and culinary expert Tasia Malakasis, the Elkmont company has expanded its reach exponentially over the last few years. For those who want the cheese-making experience at home, Belle Chevre also offers a DIY cheese-making kit.

    Those who head to a football game at the University of Alabama should plan a quick detour down country roads toward the original Dreamland Bar-B-Que location in Tuscaloosa. The legendary barbecue joint is part dive bar, part patio, and until several years ago, it served nothing other than ribs and white bread. Cooked over a hickory fire, the ribs are seasoned with a dry rub that peeks through their signature red sauce. When you start eating, take the server’s suggestion to wear the bib, and use the white bread and napkins to sop up any remaining sauce that’s slipped off the ribs. As Dreamland’s tagline goes, “Ain’t nothing like ’em nowhere!”

    Photography courtesy of Dreamland Bar-B-Que

    Tomato Pie

    The tomato pie is as simple as the rest of the menu at Carlile’s Restaurant is varied. Fresh tomatoes, bacon and basil make up the heart of the dish, but the sauce on top makes it special. The combination of salt, pepper, green onions, mayonnaise and cheese is added just before the pie goes into the oven at the Scottsboro spot. It’s not hard to see why it was the winner of the Alabama Food “Official Dish of the Year” title just over a decade ago, and the appeal remains the same.

    Photography courtesy of Cameron Carnes

    Shrimp and Grits

    Shrimp and grits first came about as a breakfast for Low Country fishermen. Now it’s practically Alabama’s official dish. Around the state, you’ll find it made in a range of preparations, including spicy, peppery, cheesy, creamy and even tangy. At Anniston’s Classic on Noble, the comforting dish is rich and creamy. The grits are cooked slowly with lots of whole milk and heavy cream, and andouille sausage and bacon join the shrimp along with fresh collard greens and chopped tomatoes. If you plan to visit for brunch on Sunday, you’re doubly lucky: The shrimp and grits is part of the buffet.

    Photography courtesy of Donna Quinn Photography

    Peach Pie and Peach Ice Cream

    Banana Pudding

    There are as many variations on banana pudding as there are styles of barbecue within the state of Alabama. Though the simple pudding is made up of layers of vanilla custard, banana slices and Nilla wafers, it can be topped with whipped cream or meringue and served either hot or cold. In Alabama, homemade is best, but many sources hold that Sisters’ Restaurant’s sweet and creamy 1997 recipe is the best you can get at a restaurant.

    Photography courtesy of Cameron Carnes

    Pork and Greens on Grits

    Since Saw’s Soul Kitchen opened in Birmingham in 2012, the pork and greens on grits has held a place of honor on the menu. The dish’s layers of cheese grits, vinegary greens, smoky pork shoulder and rich onion rings combine a lot of different comfort foods on one plate, but the tastes meld so well that the dish is delicious even when reheated the next day. The pork and greens was originally supposed to be a special for just a couple of days, but it remained so popular that it’s still on that menu — and on the menu at Saw’s Juke Joint. The portion is enough to share, but most people order one just for themselves.

    Photography courtesy of Brandon Huntley

    Green Beans

    Sometimes the simplest dishes can be the best. At Albany Bistro in Decatur, a dish called Mom’s Meatloaf is served with green beans, reinforcing the meal’s homey feel while bringing it thoroughly into the realm of fine dining. A chave? Fresh, local beans, combined with bacon, onions and secret seasoning for the perfect twist on this classic comfort food.

    Photography courtesy of Cameron Carnes

    Cheese Biscuits

    Though Jim ‘N Nick’s may be best known for its barbecue, the cheese biscuits could be the most-exciting part of the meal. Served with every order, these sweet and slightly salty muffins are studded with tiny bits of cheese that crisp up near the outside of the muffins. They’re the perfect appetizer for a loaded baked potato or pulled pork sandwich. If you’d rather make them at home, the mix is available for purchase, both in stores and online.

    Photography courtesy of Angie Mosier

    Crab Cakes

    Since Sue Lemieux introduced her crab cake to the menu in 1990, Fox Valley Restaurant has become known for the dish. The Chesapeake Bay-style crab cakes are light and flaky, made almost entirely from crabmeat instead of breadcrumbs or fillers. In fact, the dish is so popular that the restaurant goes through about 50 pounds of blue lump crabmeat from the Gulf of Mexico every week. If you can’t find its Maylene location or would rather stay closer to the city, stop by Western Supermarket to grab some of Fox Valley’s crab cakes to eat at home.

    Photography courtesy of Sue Lemieux

    Baked Grits

    Eight-time James Beard Foundation Award finalist Highlands Bar & Grill in Birmingham makes refined Southern food backed with classic French technique. Its style is captured perfectly by its baked grits. This signature appetizer is a light, almost souffle-like cake of locally ground grits, cheese, egg, butter and white pepper baked in an individual portion. Served with a rich, buttery sauce, the dish is overlaid with wild mushrooms and country ham and garnished with fresh thyme. It’s simple, iconic and totally luxurious, just like Highlands.

    Photography courtesy of Highlands Bar & Grill

    Chicken and White Sauce

    Barbecue sauce takes many forms within Alabama. But the state’s unique contribution to the art form is a creamy, mayonnaise-based white sauce served over smoked chicken. If you’ve never heard of it, you’re not alone: A huge number of red sauces are available at most Southern grocery stores, but white sauce is rarely found outside Alabama. Bob Gibson, the founder of Big Bob Gibson Bar-B-Q in Decatur, is credited with having invented white sauce back in 1925, and his original Decatur location has been making it ever since.

    Photography courtesy of Big Bob Gibson Bar-B-Q

    Fried Oyster Tacos

    Fried, crispy and served with slaw — to cut the grease of the fried oysters — and a slightly spicy, creamy sauce and greens, the oyster tacos at Dragonfly Foodbar, made with local oysters, are available a la carte. Order one or two along with more of the fun, fresh fusion cuisine on the Fairhope menu, or commit solely to the oyster tacos. The choice is yours.

    Photography courtesy of Dragonfly Foodbar

    PB&J in Phyllo

    These days, many chefs pull inspiration from childhood favorites. But few places have taken on the challenge of updating and elevating the peanut butter and jelly sandwich. As the story goes, Cotton Row chef and owner James Boyce forgot to make a dessert for an event he was catering. Using the ingredients he found in the kitchen, he whipped up this treat with phyllo instead of the traditional white bread. It was so popular at the event that he quickly added it to his Huntsville restaurant’s menu when he got back to the restaurant.

    Photography courtesy of Tenisha LaRoda

    Fried Green Tomatoes

    Some foods are just as good as they look in the movies. But the fried green tomatoes at the Irondale Cafe might just be better. Since the release of Fried Green Tomatoes, the movie based on Fannie Flagg’s book, the crunchy, salty, slightly tart slices of ripe tomato have been flying off plates. Typically, the cafe sells 600 to 800 slices a week, and you can order the treat as a side or a main course.

    Photography courtesy of Morgan Meyers

    Pecan Pie

    Pecan pie is one of the staples of holiday desserts in the South. Unless you’re deathly allergic to nuts, bless your heart, a slice and a cup of coffee should be your next dessert in Greensboro. At Pie Lab, a combination cafe, design studio and social change incubator, each bite of pecan pie is rich and buttery, with a crunch from the toasted pecan halves on top and crispness from the crust at the bottom. If your travels take you to Birmingham but not Greensboro, don’t fret: Revelator Coffee Company sells Pie Lab’s wares by the slice.


    Assista o vídeo: President Obama Grilling with Bobby Flay (Pode 2022).