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The next season of The Chew will be its last. ABC confirmed today that it’s canceling the celebrity chef-hosted daytime talk show, Deadline reports.

The Emmy Award-winning program is presently hosted by chefs Michael Symon, Carla Hall, fashion consultant Clinton Kelly, and, until recently, chef Mario Batali. Batali was suspended and ultimately fired from the show in December amid widespread reports of the chef’s alleged sexual misconduct that spanned two decades. (In a segment that acknowledged Batali’s suspension, Symon, Hall, and Kelly released a group statement saying “Our commitment to our viewers remains the same — to deliver the entertaining show that you’ve come to expect.”) Batali is currently the subject of a criminal investigation led by the New York Police Department into the misconduct allegations lodged by several employees who worked at the Spotted Pig.

The Chew_Getty

Just last week, co-host Carla Hall addressed the vacant co-host slot left by Batali, stating that The Chew had no plans to replace him, and that the remaining hosts had “become closer” since the incident.

A representative for ABC called the cancellation a “business decision.” Recent ratings suggest that despite the chef’s firing, he continued to have a negative impact on The Chew’s viewership. During the most recent season, the number of women viewers ages 18-49 plummeted by 17 percent, making it the least-watched season since the talk show first aired in 2011, according to Page Six.

Daphne Oz, one of the original co-hosts on the show and daughter of dubious TV health personality Dr. Oz , departed last August. Producers also elected not to refill her seat on the show.

The Chew will continue to air new episodes from June through September. After that, Good Morning America will be expanded to three hours to fill its current time slot.

Read more at Eater.com: https://www.eater.com/2018/5/23/17386220/the-chew-cancelled-abc-mario-batali-carla-hall

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Countless culinary documentaries have focused on the lives of brilliant-but-complicated men who cook in high-end restaurants — the Chef’s Table series is perhaps the most popular example of this genre — and now the culinary world is finally getting a film that will shine a light on the women who are changing kitchen culture around the world.

Maya Gallus’s new documentary The Heat: A Kitchen (R)evolution features three women who have spent most of their adult lives in the kitchen, and five younger chefs who the filmmakers believe are “the hungry talents of a new generation.“ The former group includes French culinary titan Anne-Sophie Pic, London fine-dining star Angela Hartnett, and New York-based Iron Chef and former Annisa owner Anita Lo. The young guard is represented by Toronto luminary Suzanne Barr, former Chumley’s chef Victoria Blamey, Canadian pop-up dinner maestro Charlotte Langley, writer/ex-line cook Ivy Knight, and Amanda Cohen of NYC vegetarian favorite Dirt Candy.

The trailer for the film shows these acclaimed chefs directly addressing the sexism that is rampant throughout professional kitchens. “There’s a saying that ‘men cook for glory and women cook for love,’” Anita Lo remarks. “And if we do, it’s because of how we were raised, and of that social construct. But as a chef, you really want to be judged on your work, you know — gender really has nothing to do with it.”

No word yet on when the film will receive a theatrical release, but The Heat had its world premiere at Toronto’s Hot Docs festival over the weekend, and it’s slated to air on Canadian TV station TVO this fall. Stay tuned for updates on The Heat as they become available.

from Eater.com: https://www.eater.com/platform/amp/2018/5/2/17310890/the-heat-women-chef-documentary?__twitter_impression=true

(from Eater.com) What do we think about when we think about baseball food? It used to be hot dogs and chemical-orange liquid cheese and a light dusting of crushed up peanut shells coating the floor underneath the stadium seats. And then it was over-the-top nachos, soft-serve piled high in plastic baseball caps, and absurd mashups like hot dog-stuffed deep-fried pickles on a stick or churro-stuffed doughnuts topped with swirls of frozen yogurt

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But now something else is happening: Stadiums across the major league are focusing on local food. They’re thinking more about how to feel true to their cities, and their commitment to their communities is only growing deeper and more serious. Is stadium food growing up?

Many say yes — and that food isn’t only getting better, it’s also a major force driving the baseball stadium experience. Patrick Schaeffer, the senior executive chef at Citi Field, says stadium dining is a priority for the New York Mets. “Food is one of the things that the Mets focus on the most, other than the players on the field,” he says. “We put a lot of time and effort into that.”

Schaeffer — technically an employee of Aramark, the global mega-brand focused on large-scale food service, including in places like concert venues, stadiums, and arenas — works closely with his partners at Citi Field and in the Mets organization to bring interesting chefs and restaurants into the ballpark. Even before a current season is over, the culinary teams start thinking about which new concepts could be added for the new year. “We put feelers out and see what’s fun, what’s neat, and what we think could fit in [to Citi Field], and then we go after them.”

Read more at Eater.com: https://www.eater.com/2018/4/25/17270746/mlb-stadium-food-novelty-local

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In most movies or TV episodes, characters are bound to eat, at least once. Whether that happens in a pivotal scene or just provides a delicious-looking background, these scenes need highly specific ingredients in order to be brought to life: 36 identical bar stools or a cotton candy machine, maybe; possibly a fro-yo dispenser, or hundreds of fake fruits and vegetables. That’s where a place like Prop Heaven comes in.

Keith Marvin currently runs the show at Prop Heaven, the large independently owned prop house in Burbank, California. His father, Lennie, founded the business over three decades ago, turning a passion for antiques into a prop rental business. And among nearly 100,000 square feet of set-decorating gems currently housed at the company’s HQ, a significant portion — nearly 25 percent— of the furniture and smaller items are devoted to restaurant and food scene-setting.

“In the early days of our company, a loyal customer told my father, ‘In the history of Hollywood, food and drink are always part of the conversation piece,’” Marvin says. “You can’t work in film and not have experience creating [projects, scripts, stories] around food or drink. In the early days, my parents weredoing a lot of ’50s-type shows, so we had a diner counter, jukeboxes, a drive-in set dressing. Those were our first real restaurant props we had: We could do a ’50s diner set, but not much else.”

Since then, the business has grown exponentially. On a pretty ordinary Tuesday afternoon, by 2 p.m., Prop Heaven had already shipped pieces to over 30 shows, including How to Get Away with Murder, The Young and the Restless, The Middle, Champions, Lethal Weapon, and Life in Pieces — and there are still a few more hours in the day to get more orders out.

“For shows that are filmed in LA, you can’t name one that doesn’t work with us,” says Dan Schultz, Prop Heaven’s vice president. Over the years, that roster has included the likes of Will & Grace (both the original and new versions), Ballers, The Big Bang Theory, NCIS, American Housewife, and Black-ish as well as its spinoff, Grown-ish. Every restaurant featured on How I Met Your Mother had pieces from Prop Heaven, although the gang’s go-to bar, MacLaren’s Pub, was a permanent set. Similarly, while Central Perk was a permanent set on Friends, basically any restaurant sceneoutside that beloved, fictitious coffee shop included rentals from Prop Heaven. Television shows and commercials comprise 80% of its business.

Read more at Eater.com: https://www.eater.com/2018/4/20/17258442/restaurant-sets-hollywood-prop-heaven-fake-food

April Fools’ Day was yesterday, and of course, all of the big food #brands attempted to pull over-the-top pranks in the name of marketing. Did you fall for these “jokes”?

Mountain Dew

Mountain Dew wants you to live it up at its “one-of-a-kind vacation rental” called the Baja Bungalow. The house is said to come with “everything you can dream of for the ultimate summer rental including an indoor hydro typhoon surf simulator and tropical blast shower heads,” as well as a supply of Mountain Dew Baja Blast in bottles and cans. Unfortunately, this place isn’t real, and the posting on Craigslist was flagged for removal.

Burger King

Burger King is introducing a phony chocolate Whopper. This thing supposedly has a chocolate cake bun, flame-grilled chocolate patty, raspberry syrup, white chocolate rings, candied blood oranges, milk chocolate leaves, and vanilla frosting. Sound good? Too bad; it isn’t real.

Jägermeister

Every college kid’s favorite beverage to enjoy 1.5 ounces at a time, Jägermeister has concocted a healing balm to remedy “bartender’s elbow.” It purportedly contains Jägermeister, beeswax, coconut oil, shea butter, vitamin E, pan away, cinnamon, orange, clove, copaiba essential oils, cardamom, and star anise. Of course, it isn’t actually real.

See the full list at Eater.com: https://www.eater.com/2018/3/30/17182052/april-fools-day-pranks-taco-bell-burger-king-chuck-e-cheese