You probably remember Aarti Sequeira from Seaon 6 of the Food Network's Next Food Network Star, where she won gold and got her own TV show. Now, the famed chef is starting a brand new program on the Cooking Channel, which airs each Friday at 9pm, called Taste in Translation. On her new show, Aarti explores the most popular dishes from around the world, as well as the history and culture behind them. From Thailand to the United States, Aarti gives viewers the chance to discover new flavors and recipes from coast to coast. We got to chat with Aarti all about her new show and some of her favorite dishes she got to try while filming.
If you have any doubts regarding Miami’s importance as a food city, pay a visit during the month of February to understand just how huge the 305 is to the culinary world. For the past eleven years, Miami has played host to Food Network’s South Beach Wine & Food Festival, which is one of the country’s most important gastronomic events of the year. Next year, from February 21st through the 24th, locals and visitors will be able to attend tastings, lectures, demonstrations, special dinners, and unforgettable parties featuring such personalities as Duff Goldman, Ming Tsai, Emeril Lagasse, Todd English, Anthony Bourdain, John Besh, and many others.
All NYCers know the famous chef David Burke, who climbed to notoriety with his slew of restaurants and Food Network appearances. The CIA graduate has a plethora of restos to choose from in New York City, so whether you're uptown or downtown, there's a place for you to stop and eat.
David Burke at Bloomingdales is the perfect spot for shoppers to plop down and relax amidst their bag-carrying day, whether it's at their 50-seater dine-in, or at Burke in the Box, the 35-seater casual side of the resto with an open kitchen.
Barbecues are fun and a great way to enjoy the warm weather- and sometimes, with summer vacations and days off, they can be a last minute thing. That's why Guy Fieri's pre-made gourmet barbecue sauces are the way to go.
The golden mosaic tiles of the pizza oven of Donatella Arpaia’s namesake restaurant, Donatella, acts as a beacon calling to diners, “come inside, you look hungry. I’ll cook something for you” just as countless Neapolitan mothers have done for centuries. Once you’re off the busy streets of Chelsea, sit down at one of Donatella’s marble topped tables, drink a glass of the finest Italian Campanian wines, and snack on a plate of crostinis while you painstakingly decide which of the pizzas you plan to try. Keep in mind though; Donatella’s is not your typical New York City Neapolitan pizza-focused restaurant. Donatella Arpaia, who is a recurring guest judge on the Food Network’s “Iron Chef” series, a contributor to NBC’s “Today Show,” as well as being behind a number of successful restaurants, such as Kefi and Dona, feels that Donatella is her most personal endeavor to date. Her goal for Donatella was to capture the traditional foods she enjoyed while summering in Naples during her childhood and bring them to New York. By using authentic and fresh ingredients (We mean fresh as in picked up from customs that very morning.) Donatella celebrates not only the famed pizza of the region but the pastas, desserts, and wines as well.
Eclectic, international, sweet, savory, and bold are adjectives used to describe Jehangir Mehta’s food and wine bar, Graffiti, on 224 East 10 Street. The cuisine is full of foreign tastes and spices, like that of chilies, fennel, and turmeric. It is the union of Asian, French, and American ingredients to create unique small plates designed for sharing with flavors that give your senses a check.
The Next Iron Chef 2010 runner-up, chef and owner, Mumbai-born Mehta offers a cozy and intimate setting where guests will often share table space with those who start out as complete strangers and, by the end of the meal, are foodies all brought together by the smorgasbord of exotic and different flavors. “That looks delicious, what is that? Ok, we’ll take one of those,” or “Have you tried the strawberries and pepper ice cream? I come here just for that!” are phrases exchanged at the table. Oh, and if you have to use the bathroom, prepare to get a little up close and personal with some of the cooks as you have to walk through a tight and minute kitchen to get to the restroom. This experience only adds even more authentic flavor (of a different kind) to the restaurant.
YouTube is making an effort to keep up with the times and give viewers the option of watching TV online. As announced a few weeks ago, the Food Network's Bruce Seidel, is taking the next step in his career and heading towards the internet. Electus, a next generation production studio, appointed Seidel as their Chief Exectuive Officer for the new YouTube Food channel.
Seidel made major contributions to the Food Network. He created some of the channel's most popular shows like "Iron Chef America," "The Next Iron Chef," and "The Next Food Network Star." Before he worked in food television, he worked in strategy and production at the Discovery Channel and Animal Planet.
Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year-round as they are harvested somewhere every month of the year.
Whether it's a quick snack, a comforting side dish, or a family breakfast, potatoes are the perfect pick. A few surprising ingredients, like caramelized lemons in roasted potatoes or pesto in potato salad, give these easy potato dishes a quick upgrade. Below is a classic recipe for potato gratin that will make you an instant potato fan (if you're not already).
Beautiful Planning Marketing & PR presents their first annual "The Reality of FASHION The Reality of AIDS" event that will take place September 8th in New York City. Reality Stars will join forces and walk the runway for this amazing, philanthropic event.
All of the proceeds will benefit AIDS United, an organization that works to fund AIDS nonprofits throughout the U.S. The fundraising goal for the evening is $300,000+, and we need your help to achieve this goal!
And here is the fun part... Models Are Needed!