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Cooking Channel’s Uncorked at the New York City Wine & Food Festival

Cooking Channel’s Uncorked at the New York City Wine & Food Festival


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Ever imagine attending a cocktail party with some of your favorite food personalities?

This past Friday night, at the New York City Wine & Food Festival, attendees of Cooking Channel’s Uncorked event in the Meatpacking District did just that, traveling from designer store to designer store and socializing with show hosts from the Food Network sibling channel. At the event, which was hosted by both Food Network and Cooking Channel, each guest received a "passport" at the beginning of the night, which consisted of a map that showed them where to find the cooking personalities and where to snack along the way.

At Diane Von Furstenberg, husband and wife time Debi Mazar and Gabriele Corcos chatted and posed for photos with fans among brightly colored displays of clothing. When asked what they were most excited for at the Wine & Food Festival, Mazar explained that she was eager to tell people about the premiere of the new season of their hit show Extra Virgin, which blends her Queens, N.Y., upbringing with her husband’s authentic Tuscan cooking. What’s the number one piece of advice for cooking authentic Tuscan food? "Spend your money on the ingredients," says Corcos, "not the appliances."

Across the street at Scoop, Chuck Hughes hung out with fans as they sipped on champagne and doled out advice for exploring new cities, which he covers on his show Chuck’s Eat the Street. Hughes was able to narrow it down to a solid three pieces of advice for exploring a city’s culinary landscape:

  1. Plan and walk. Find a couple of places in the city that you know you want to visit and walk to each one, allowing you to explore the city and visit a lot of

    unplanned venues.

  2. Eat less but more often. When you’re exploring a city’s food scene, visit more restaurants but only nibble at each so that you don’t become overwhelmed and are able to try more things.
  3. Trust your instincts. As with everything in life, your instincts are your number one tool for exploring different food spots in a city, so if you’re being swayed in one direction over another, follow your taste buds.

Around the corner at Levi’s, Ben Sargent of Hook, Line & Dinner discussed fishing and the "Montauk blitz," with attendees. For Sargent, having his own show on the Cooking Channel was a lifelong dream, and he was excited to be able to tell people his success story at this year’s event.

"It’s an opportunity for us to speak our mind," he explained, "[So many people] ask how did this all happen to you, and [I can tell them about how] I’ve been working at this since I was 15 years old, and that it wasn’t something that happened overnight."

The evening tour finished up at Bistrot Bagatelle, where guests sipped on wine and beer and enjoyed nibbles such as ahi tuna tartare with avocado salad, lamb kebabs in a tamarind sauce, and homemade gnocchi with a black truffle pesto filling. If anyone missed a stop along their journey at the evening’s event, they also had a chance to catch up to mingle and chat with the whole crew from the Cooking Channel at this last stop.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


Spatchcocking: Tyler Florence's Revolutionary Technique for Cooking Your Thanksgiving Turkey in 90 Minutes

Three hours. On average, that’s the amount of time it takes to adequately cook a Thanksgiving turkey. Thanks to an innovative technique from Chef Tyler Florence, however, 90 minutes is all you’ll need this year. During an appearance at last month’s Grand Tasting at the New York City Wine & Food Festival, Tyler gave audiences a demo on spatchcocking a turkey. The process involves removing the poultry’s spine and flattening its breastbone, which not only cuts cook time in half, but also allows for greater heat distribution, making your bird juicier and crispier than ever before.

“If you have a really good pair of kitchen shears, you can totally do this yourself,” Tyler said, kicking off the demo. Of course, you can also stop by your local grocery store or butcher shop and they’ll be happy to do it for you. And though the prospect of cutting out a bird’s backbone may seem scary, Tyler’s spatchcocking method is as easy as flipping, clipping and snipping.

Tyler starts by turning the turkey over so that it is lying on its breast. He then makes four cuts on each side of the bird’s spine, beginning at its tail end and working upward so that its thighs and ribs are detached. Next comes the trickiest snap: the wishbone. Cutting the wishbone may take a few extra cuts, but once it's done, you’re halfway through Tyler’s spatchcocking process.

Next, remove the spine, but don’t make the mistake of throwing it away. “This spine, what we’re cutting out of this, makes a fantastic soup. So this absolutely does not go in the garbage,” Tyler shared.


The Best Celebrity Chef Kitchens Behind the New York City Wine & Food Festival

Undeterred by the pandemic, yet undeniably reshaped by it, for the 13th year the Food Network & Cooking Channel’s New York City Wine & Food Festival opens the month of October (through October 11). If anything this year’s event, presented by Capital One, is even bigger than the usual walk-around tastings offered, since it’s not only happening to some extent in person but also virtually, which means opportunities for participants to hobnob with celebrity chefs and bring a few of their skills into kitchens around the world.

Per usual, the event’s mission is to raise awareness and funds for No Kid Hungry and Food Bank for New York City, whose operations are even more critical these days. With marquee names such as Rachael Ray, Martha Stewart, Andrew Zimmern, Katie Lee, Jesse James Decker, and Giada De Laurentiis doling out cooking lessons and others preparing special, intimate dinners, participants will be glimpsing inside pro kitchens like never before. In that spirit, here’s an even closer peek into what a few celeb chefs love about their own gourmet domains. Hint: They’re all about the islands.

Martha Stewart in her Bedford, New York, kitchen.

Martha Stewart

“My kitchen at my farm in Bedford is a model of efficiency, mixed with several warm and decorative details,” Stewart tells AD. “I love the two islands within it that offer ample seating and storage as well as the overhead steel rack, which is a must for anyone who wants to keep their pots and pans reachable but out of the way.” The Martha Knows Best star, who virtually demonstrated the art of cake decorating in her sold-out NYCWFF session (which included a copy of her new cookbook, Cake Perfection), took inspiration from “all the gorgeous berries I love to grow and eat myself” for the Berry Layer Cake recipe she shared. “Whole, fresh blueberries punctuate the cake dough and the black raspberry jam is blended into three batches of Swiss meringue buttercream, which is then piped into dreamlike rosettes and swirls.” The festival, Stewart says, is an event she looks forward to each fall in NYC, and “to be able to still teach in the first-ever entirely virtual iteration feels special.”


Food Network pulls episodes involving chef following accusations of domestic abuse

Fox News Flash top headlines are here. Check out what's clicking on Foxnews.com.

A chef who that was featured on the Food Network several times has been barred from further appearances following accusations of domestic abuse. Episodes that include the chef have also been pulled from re-airing.

Chef Chad Barrett was accused of domestic abuse by his ex-wife, for which he was charged and is currently awaiting trial. Barrett has also been accused of violence by seven additional women, the Detroit Free Press reported.

Chad Barrett appeared on the channel’s "Guy’s Grocery Games" show hosted by Guy Fieri in 2017 and 2019 as a contestant. (YouTube/ Chad Barrett)

The Macomb County Prosecutor's Office confirmed to the Detroit News that the 32-year-old has been charged with domestic violence and was awaiting a pretrial hearing, which has been delayed due to the coronavirus.

Barrett appeared on the channel’s "Guy’s Grocery Games" show hosted by Guy Fieri in 2017 and 2019 as a contestant, the Detroit Free Press reported. He was also involved in the Food Network & Cooking Channel New York City Wine & Food Festival in 2019, the outlet shared. He has been removed from the festival’s website and banned from returning.

“When we read the local news reports about the current allegations against this contestant, we pulled both episodes that he appeared, so no re-airs could be scheduled,” a Food Network spokesperson said to the Detroit Free Press.

Barrett was also fired from his position as the executive chef of Feast restaurant in Chesterfield, Mich., due to the allegations.


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NYCWFF Goes Virtual: Why It Was So Important This Year For The Show To Go On

For fans of cooking and food personalities, loving the art and excitement of beautiful dishes and celebrity chefs is about more than buying cookbooks and watching their programs.

Sometimes, it’s about celebrating that love by joining with like-minded lovers of food and cooking for conventions and festivals.

NYCWFF returns this week, but with a different look.

Arguably one of the biggest food festivals in the country, the New York City Wine & Food Festival, could have canceled this year. Many conventions and festivals chose to do so. However, they did not cancel but rather made the choice to mobilize quickly to host safe intimate dinners in New York City restaurants through its Intimate Dinner Series, especially on the heels of indoor dining resuming in New York City, when it returns next week October 2–11.

Lee Schrager, founder and director of NYCWFF, had a big choice on his hands this season. While it was pretty clear the festival could not go on the way it has been for years - packed with crowds of fans enjoying bites of food - there was a way to adapt it. Schrager chose not to cancel but rather to pivot in a way that would support the struggling restaurant and events industry, both of which are in a really tough place due to the pandemic.

As the festival’s proceeds have always gone back to supporting charities like the Food Bank for New York City and No Kid Hungry, it seemed the show going on was more needed than ever.

“When this pandemic unfolded back in March, our team went straight to the drawing board to understand how we can best serve those who have generously supported us for the past 13 years,” said Schrager, who said the decision quickly came to use their platform to to amplify the stories of the restaurant and bar community in New York City. “Supporting the community and those who serve it during the regrowth and reopening phase and is why we decided to return,” said Schrager,

This year, the festival is focused on connecting restaurants and bars to their community.

“In April, more than 5.5 million restaurant jobs were lost and we have been working around the clock to do our part,” said Schrager. And the effort has been going on well beyond the planned length of the festival. “Through NYCWFF at Home and a series of socially distanced Bake Sales I held down here at my home in South Florida, we’ve raised over $2 million for restaurant employee relief. In New York, we partnered with the National Restaurant Association Educational Foundation to create a Restaurant Employee Relief Fund, where the money raised went to supporting hundreds of thousands of New York State restaurant workers who have been affected by the COVID-19 crisis,” said Schrager.

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One example of how the festival is supporting local restaurants this year is the Intimate Dinner Series, which is focused on bringing people back into their community’s restaurants. “Each limited-seating dinner offers guests the opportunity to safely support their local establishments and enjoy a chef’s tasting menu paired with wines and spirits,” said Schrager.

Why is this more important today than ever? “Our festival mission and driving goal is to aid in the fight against hunger,” said Schrager.

More than 1.2 million New York City residents are food insecure and many more are being impacted because of this pandemic. “100 percent of our net proceeds benefit the great work of our charity partners – No Kid Hungry and Food Bank for New York City – and to date, NYCWFF has raised more than $13.5 million to aid both organizations in their efforts,” said Schrager.

The 13th annual Food Network & Cooking Channel New York City Wine & Food Festival will take place October 2–11, and part of the planned activities include a live virtual version of the Burger Bash.

The Burger Bash has always been a big part of NYCWFF.

Behind the Burger Bash hosted by Rachael Ray, which will be Friday, October 9 at 7pm, will air live on Zoom and feature four previous Burger Bash chefs who will compete for the Judges Choice Award. It’ll be more interactive than the traditional Burger Bash (one of the most popular parts of NYCWFF each year) because tickets will include a Pat LaFrieda Burger Bash Box, which come with the competing chefs’ recipes, Pat LaFrieda artisanal burger patties, Martin’s potato rolls, Cabot cheese and more, meaning viewers can cook along at home.

“I am so glad to be participating in NYCWFF this month,” said food personality Katie Lee. “I won the first ever Burger Bash back in 2008, and it’s really exciting to see how the competition has evolved since then, especially this year as a digital event. Now people all over the country are able tune in and participate, not just those who can make it to the actual event in New York City,” said Lee.

Katie Lee says she’s always up for a little friendly competition with fellow chefs, and she’s looking forward to doing her burger with a spin in this competition. She’ll be using Gardein’s new Ultimate Plant-Based Burger in her recipe this year. “More and more people are trying to eat less meat, and this burger makes it easy and fun for everyone from vegans to even the biggest meat eaters,” said Katie Lee.

Other virtual programming includes a Cook from the Book cookbook series with celebrity chefs such as Marcus Samuelsson and Maneet Chauhan, and an In the Kitchen cooking series Jet Tila, Stephanie Izard, Molly Yeh, and many more.

Another fun event in the festival that offers a virtual (and not so virtual) taste of New York City is a NYC Bagel 101 event on October 17 featuring Ess-a-Bagel’s COO, Melanie Frost, who will lead a class on the bagel-making process. Participants will also score a bagel care package!

Some of the most beloved food industry events are not happening this year, or happening in a very different way - but finding a way for the show to go on, and support those struggling restaurants and chefs, is more needed than ever.


Contents

Born into a family of mostly Sephardic Jewish descent [2] [3] in Fiesole, Italy, Corcos was raised in Tuscany. [4] After graduating from high school, he enlisted in the Italian Army where he studied medicine at the military academy for several years. [4] However, his passion was in music and he decided to pursue his musical studies rather than complete his medical degree and be deployed in a war zone. [4] Corcos traveled to Brazil, Cuba, and Morocco to study drums [4] and to perform with local musicians. [5]

In 2001 Corcos met his wife, Debi Mazar in Florence. He left his family in Fiesole to move to Los Angeles. The two married on March 16, 2002. While his wife was filming during the day, Corcos would write on his computer about the impression American food had made on him. [6]

One day the couple filmed themselves in the kitchen making a sauce for spaghetti. They posted it on the newly launched website, YouTube. [7] In 2006, the "Under the Tuscan Gun" blog and web series was born, after the two received countless emails from people who loved the project. [8] The couple raised a large community of devoted fans over the five-year course of the web series, with no intention of going to TV. [9] However, with the creation the Cooking Channel in May 2010 by Scripps Networks Interactive, the couple was asked to be the hosts of the channel's first original cooking show. The Boston Globe thus dubbed them Cooking Channel's "first family". [7] From the time of the web series, the interaction between Corcos and Mazar has been compared to that of Ricky and Lucy Ricardo on I Love Lucy. [4] On June 4, 2019 Gabriele Corcos was honored Knight by the Italian President of the Republic, in recognition of his work on behalf of the Italian heritage in the US. It's the highest civilian honor for an Italian citizen.

Corcos's experience with cooking started from a very early age. He says his fondest memories are shared cooking in the kitchen with his grandmother and mother, as a small child. [10] Corcos learned about Tuscan food and traditional farmers' cuisine from them. [11] While living in LA, Corcos spent a few years working in the kitchens of chefs such as Gino Angelini of Osteria Angelini. [12] In addition, for the year of 2012 he was appointed as executive chef of the prestigious Montauk Yacht Club. [13] Corcos has been participating in both the Food Network New York City [14] and Food Network South Beach Wine and Food Festivals [15] since 2011 as a celebrity chef. In February 2015, he hosted the opening event at the festival, entitled the Ronzoni Italian Feast event. [16]

While making an appearance on Food Network's Chopped in April 2013, he competed on behalf of the charity Feeding America. In May 2013, Corcos and his family participated in the Live Below the Line Challenge. [17] For five days, the family had $1.50 each per day to spend on food, which is the equivalent of the poverty line in America. Furthermore, in 2014, Corcos became a council member of the Food Bank For New York City and hosted a pop-up dinner series in October 2014 where a large portion of the proceeds benefited the Food Bank. [18]

Season 1 of Extra Virgin premiered in 2011 and as of 2015 has included five seasons. Extra Virgin airs domestically on the Cooking Channel and outside the United States on the Food Network International platforms. [19]

The Extra Virgin cookbook, Extra Virgin: Recipes & Love from Our Tuscan Kitchen, was released on May 6, 2014. [20] It was #1 on Amazon's Italian Cooking rankings for six months [15] and remains in the top 10 as of October 2015. [21] In June 2014, the cookbook made the New York Times Best-Seller list. [22] The cookbook includes both authentic Tuscan dishes and Tuscan-inspired dishes. [4] The cookbook contains 120 recipes which "straddle the line between simple and all-out seduction." [23]

Opened in May 2015 and out of business in late 2017, its menu included cuisine from his home country. [24] Located in Brooklyn, New York, the shop was open every day for breakfast and lunch. [25] In addition, a few ticketed dinners were held monthly, with tasting menus using seasonal ingredients. [24]


Melissa d'Arabian

Melissa D'Arabian, host of Cooking Channel's Drop 5 Pounds.

Photo by: David Clancy ©2011, Cooking Channel, LLC. All Rights Reserved.

David Clancy, 2011, Cooking Channel, LLC. All Rights Reserved.

Mom of four, television host and cookbook author Melissa d'Arabian (www.MelissadArabian.net) embodies family home cooking at its finest. With a lifelong passion for cooking and varied life experiences, Melissa naturally connects with today's diverse families as she shares empowering food and lifestyle solutions that are part of a bigger story about how to eat well, be a responsible consumer and spend with purpose – all while putting satisfying family meals on the table every day. Her distinctive ability to utilize tried-and-true techniques, smart grocery store budget strategies and superior resource management skills while creating approachable family-friendly recipes as flavorful and elegant as they are affordable have made Melissa a trusted, go-to resource for home cooks everywhere.

After winning season five of well-known culinary competition series The Next Food Network Star, Melissa's relatable cooking show Ten Dollar Dinners premiered on Food Network in August 2009. Each episode delivers on her $10 promise: four people, 10 bucks, infinite possibilities, and proves a delicious budget-friendly meal can be made without compromise. A natural extension of her popular television series, Melissa's first cookbook, Melissa's first cookbook, Ten Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week (Clarkson Potter, a division of Random House, Inc.), debuted in August 2012 and immediately became a New York Times best seller.

Melissa also hosts Cooking Channel's Drop 5 lbs. with Good Housekeeping, a cooking and lifestyle series that premiered in January 2012 based on the magazine's popular monthly column. The fresh, simple and healthy recipes she prepares further the show’s mission to make weight loss easier and more manageable. Additionally, Melissa has appeared on highly rated Food Network prime-time series including The Best Thing I Ever Ate, Chopped, Food Network Challenge and The Best Thing I Ever Made.

Raised by a single mother who was putting herself through college and medical school, Melissa grew up in Tucson, Ariz., with a coupon-cutter mentality and on a shoestring budget in a humble home where waste was frowned upon but where cooking together was a favorite pastime, life lessons that have always remained at her core. Melissa received her bachelor's degree in political science from The University of Vermont, and then spent a year at sea as part of the entertainment staff on cruise ships before going on to earn her M.B.A. at Georgetown University. Her professional career began in consulting, and Melissa eventually worked in corporate finance at Disney in Burbank, Calif., and in merchandise finance at Euro Disney outside of Paris where she met and eventually married her husband, Philippe. After having four daughters in three years, Melissa changed paths to focus on being a stay-at-home mom and quickly realized she was hardwired to streamline the family's expenses (just like her mom had to do) so they could live on a single income. She could never have guessed that a home video of her making yogurt – a simple yet successful strategy that saved Melissa more than $1,000 a year – to share with local moms would also be her ticket to the newest chapter in her career and life path.

National and local media including the Today show, CNN, People, Food Network Magazine and iVillage.com, regularly feature Melissa’s recipes and tips. She is also invited to participate in top-notch industry events including the Food Network South Beach Wine & Food Festival and New York City Wine & Food Festival, as well as to speak at engagements nationwide for a variety of organizations such as the American Foundation for Suicide Prevention, a cause very close to Melissa's heart after losing her mother to suicide at age 20.

Living just outside San Diego, Melissa and Philippe have four daughters – Valentine, Charlotte and twins Margaux and Océane – who double as Mom's official taste testers. Melissa believes in the power of the family meal, and always serves food with the goal of nourishing both body and soul – cooking for the person, not the plate. She connects closely to her Christian faith and strives to live her life with meaning and purpose. Fans can stay in touch with Melissa on Facebook and Twitter (@MelissadArabian).


Chicken Vesuvio

David Malosh for The New York Times. Food Stylist: Simon Andrews.

No one really knows who invented chicken Vesuvio, a roast chicken and potato dish in white wine sauce named after Mount Vesuvius, the volcano in Campania, Italy. Some believe the dish first appeared on the menu at Vesuvio, a well-known Chicago restaurant in the 1930s others believe it’s a riff on the roast chicken dishes that grandmothers in Southern Italy have been making for hundreds of years. (The truth is probably somewhere in the middle.) Whatever its origins, Chicagoans claim it as their own, and you can find it at almost every Italian-American restaurant in the Windy City. The dish always includes plenty of oregano and lemon juice, and usually a scattering of fresh or frozen peas for color. We reached out to La Scarola, one of the most popular Italian-American restaurants in Chicago, for their recipe, and then we adapted it for home cooks. Serve it with plenty of crusty bread, for sopping up the mouthwatering sauce. &mdashMargaux Laskey


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