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Iron Chef

FOOD
April 5, 2007 | By Marilynn Marter INQUIRER FOOD WRITER
Burgers with a Greek twist - a mix of lamb, kalamata olives and feta cheese with garlic sauce - make for a quick meal with incredible flavor. The recipe is from Cat Cora's Cooking from the Hip: Fast, Easy, Phenomenal Meals (Houghton Mifflin, $39.95). Cora, the Food Network's first female Iron Chef and executive chef of Bon Appetit magazine, uses bread crumbs (she favors panko, a Japanese flaked type) to help keep burgers and meat loaves moist and tender. Greek Lamb and Olive Burgers With Garlic Sauce (Makes 4 servings)
NEWS
March 29, 2012 | J.M. Hirsh ASSOCIATED PRESS
I recently lunched at Iron Chef Geoffrey Zakarian's restaurant, Tudor House Miami. I was won over by his pea soup with lime marshmallows. This recreation, sans marshmallows. puts lime juice in the soup. Creamy Pea Soup with Roasted Garlic and Lime Makes 8 servings 3 large yellow onions, chopped 2 heads garlic Olive oil 1 pound frozen peas 1 quart chicken broth 1 tablespoon minced jalapeno pepper slices 8-ounce container creme fraiche 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice Salt and ground black pepper 1. Heat the oven to 400 degrees.
ENTERTAINMENT
March 1, 2012
Philly restaurants worth visiting, local chefs worth following - based on TV worth watching. 1. "Iron Chef" Jose Garces Philly's most televised chef won't be slowing down any time soon. But you can, at J.G. Domestic, his laid-back American joint in Cira Centre. 2929 Arch St., 215-222-2363, www.jgdomestic.com . 2. Good Dog Bar Locals love the cheese-stuffed burger. Guy Fieri of "Diners, Drive-ins and Dives" goes for the duck pot pie. 224 S. 15th St., 215-985-9600, www.gooddogbar.com . 3. Kevin Sbraga "Top Chef" season 7 winner wins again with his months-old rustic-chic bistro.
NEWS
October 25, 2013
* Contemporary Mexican cuisine, expertly made, is the topic for a class with Garces Group chef Gregg Ciprioni from noon to 2 p.m. Saturday at Greensgrow Community Kitchen, at St. Michael's Lutheran Church (2139 E. Cumberland St., 215-427-2780, greensgrow.org ). Learn about masa de maiz, the basic corn dough used for tortillas. And learn how to butcher a duck, which will be used for Duck Barbacoa with Queso Fundido. $35. * The Victoria Freehouse (10 S. Front St., 215-543-6089, victoriafreehouse.com )
FOOD
July 19, 2000 | By Craig LaBan, INQUIRER FOOD WRITER
Hey, Bobby Flay, weren't you on Iron Chef last week? Television's heartthrob griller was trying to focus his attention on cooking duck breasts at last week's Fancy Food show in New York, hoping to push his "Private Harvest" product line rather than dwell on his ill-fated tangle with the Iron Chef. But the bright lights that illuminated his booth at the Jacob Javits Convention Center made him a hard target to miss. "So, Bobby, how did Iron Chef go?" "We lost," he said finally, looking up from the sizzling duck, unshaven and annoyed.
NEWS
May 25, 2001 | By Gwen Florio INQUIRER STAFF WRITER
Tacky, tacky, tacky. New York Mayor Rudolph Giuliani is doing everything in his power to maintain his present living arrangement - very estranged wife Donna Hanover in the bedroom, Giuliani in a guest room, and his "good friend" Judith Nathan slinking around in the hallways, trying to avoid Hanover. Earlier this week, the New York Supreme Court put the kibosh on that setup, banning Nathan from Gracie Mansion, and ordering her to keep away from Giuliani's children, Andrew, 15, and Caroline, 11. But yesterday, Giuliani filed an appeal seeking a stay of that order.
NEWS
April 24, 2012 | By Jacqueline L. Urgo, INQUIRER STAFF WRITER
MAYS LANDING, N.J. — Lined up in clean chef's whites and paper toques, five teams competing Monday in Atlantic Cape Community College's Academy of Culinary Arts annual Student Iron Chef Competition — the school's version of the popular television show — were nearly breathless waiting to find out the secret ingredient. Would it be clams? Squid? Or scup, the decidedly unglamorous bottom-dwelling fish species known around here as porgie? Porgie it was. And by the end of the six-hour exercise — in which the teams of five students each were judged on communication, presentation, and other skills — about 20 dishes had emerged from the kitchens, all featuring the firm, mild-flavored white fish.
ENTERTAINMENT
July 27, 2013 | Craig LaBan, Restaurant Critic
A version of this review appeared in the Shore Dining Guide. Revel survived the hurricane but has been under water of a different sort - a bankruptcy it emerged from in May. Of course I knew Revel had issues last year when, during my review of the new casino's restaurants, I shook my head at the lack of an Asian noodle bar. Coincidence that a noodle bar, Yuboka, was one of the first new orders of business? I think not. It may surprise some that Jose Garces has been tapped to run it. But he does have some Asian experience with Chifa, and the sectioned-off platform of raised counter seats, set between the gambling floor and Amada, is already a bustling hub of noodle-slurping and steamer-basket feasts.
ENTERTAINMENT
November 7, 2012 | By Dan Gross
LONG WAY from Hollywood to the Hollywood Diner, but Anthony Michael Hall has been hanging out for weeks at the Woodbury Heights, N.J., restaurant. We're told that the Brat Pack actor, who appeared in "National Lampoon's Vacation," "The Breakfast Club" and "Sixteen Candles," has been in the area visiting a girlfriend and has stopped several times at the bar. No word on whether Hall has gotten drunk and re-enacted his classic scene from "Weird Science" in which he shared a story of unrequited love for "this crazy little eighth-grade b----.
ENTERTAINMENT
March 1, 2012 | BY LAUREN MCCUTCHEON, Daily News Staff Writer
FAME-SEEKERS know there's no such thing as bad press. As long as you're on a page or a screen, you're making headway. Just ask Kim Kardashian. Or Snooki. But what if you're a chef or restaurant owner? Should you go on a reality show called "Kitchen Nightmares," where hot-headed, food-spitting British chef Gordon Ramsay will rip your menu and then rip you a new one? Do you really want 3 million viewers, including potential customers, peeking into your pantry, watching you lose your cool in the cooler, thinking your kitchen is a . . . nightmare?
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