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Posts Tagged ‘Guy Fieri’

Gordon Ramsay’s Hellish Grove Grub Has LA Weekly Critic Retching

A la New York Times and Guy Fieri, LA Weekly restaurant critic Besha Rodell starts off with three consecutive questions. Our favorite involves her puzzlement over the fact that celebrity chef Gordon Ramsay’s PR folks refused to acknowledge the British insult echoes of his new Grove restaurant name (The Fat Cow).

From there, Rodell ditches the question marks in favor of full-on, why-why-why!?-subtext sentences as she ponders her $28 cheeseburger and more. The review is a heck of a fun read and one that though it may not affect the captive walk-in tourist trade for the establishment, could have Ramsay hollering a few choice new epithets.

Here’s one of our favorite passages:

Branzino ceviche was so besmirched by dollops of goo both green (avocado?) and yellow (horseradish?), it looked like a science experiment gone wrong. It was so disturbing it prompted me to take a picture and send it to a friend, who responded, “That looks malignant.”

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Twilight Finale Generates Usual Array of Critic Objections

Here’s one of our favorite ways to use Rotten Tomatoes:

1) Click into the main page for a new movie;
2) Sort the amalgamated reviews by “Rotten” first;
3) Scroll and read what the “Top Critic”-rated journalists on the stink-side are saying.

Just about all of the Team Rotten reviewers admit that Breaking Dawn – Part 2 will greatly please the franchise’s hardcore fans. Still, critics in this group can’t help but also highlight some of the inherent problems:

Michael Phillips, Chicago Tribune:
“With so many scenes of well-dressed vampires sitting or standing, stiffly, while Taylor Lautner or Robert Pattinson or Kristen Stewart passes another micro-slab of dialogue like a kidney stone, Michael Sheen’s overacting’s greatly appreciated, thanks.”

Roger Ebert:
“The depiction of little Renesmee is rather curious… Her grandfather Charlie Swan (Billy Burke) observes, “My, how you’ve grown! You must be six inches taller!” And so she seems, although by my reckoning, it happened between Thanksgiving and Christmas. A human child like that, you take to see a specialist.”

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Guy Fieri Responds to Pete Wells: ‘He Had an Agenda’

Guy Fieri got his restaurant blasted by Pete Wells in The New York Times, so this morning he went on the Today show to defend his food and American Bar and Grill. Fieri said that Wells’ review was over the top, and that it seemed like he had already made up his mind before even stepping in his restaurant.

“I just thought it was ridiculous,” explained Fieri. “I mean, I read reviews. You know, there’s good and bad in the restaurant business; but that to me went so overboard it really seemed like there was another agenda.” The rocking dude chef then went on to give excuses for his restaurant being terrible, because everyone loves hearing those.

Fieri said that the place was new, that it was big and that Wells only came in four times over two months. Never mind that four visits is about three more chances than any typical customer would give a crappy restaurant.

In the end, Fieri said that he was trying his best, and that he stood by his food. Hopefully you never find yourself anywhere near one of his dishes.

Pete Wells Absolutely Destroys Guy Fieri’s Times Square Restaurant

In his review of Guy Fieri’s American Kitchen & Bar in Times Square, Pete Wells — restaurant critic for The New York Times — has quite a few questions for the Food Network star. And none of them are nice. In fact, Wells’ entire review is a series of questions that absolutely rip apart every aspect of the restaurant.

Look, we don’t expect a place with Fieri’s name on it to be good. His entire career is based on being this weird “every dude,” which in turn makes him no dude. Fieri is a caricature of what corporate America imagines a “cool guy” is. It’s pretty easy to make fun of him. But even we felt bad for Fieri after reading Wells’ review.

Below are some of our favorite observations by Wells.

When you hung that sign by the entrance that says, WELCOME TO FLAVOR TOWN!, were you just messing with our heads?

We imagine that answer is probably “Yes.”

Hey, did you try that blue drink, the one that glows like nuclear waste? The watermelon margarita? Any idea why it tastes like some combination of radiator fluid and formaldehyde?

Hopefully it’s not a family recipe.

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Charlie Rose, Star Jones, Joe Kernan and Jack Welch Hold Court

1003_mockup.gifI could just tell the power lunch crowd was (mostly) all business today. The noise level was considerably lower than in past weeks — who needs your neighbor to learn about your next big move before it hits “Page Six”? — and the table hopping was kept to a minimum. It was a tasty mix of moguls (Tom Freston), talking heads (Joe Kernan, Star Jones) and EICs (Amy Astley, Jay Fielden) who kept things interesting.

Speaking of magazines on the move (onward and upward in this case), I was joined today by formidable foodies at the helm of Food Network Magazine, a joint venture of Hearst Magazines and Food Network. Editor Maile Carpenter and publisher/chief revenue officer Vicki Wellington have happened on a recipe for success: Give Food Network fans what they love in print form and — viola! — you’ve got a hit on your hands. Both women were part of the magazine’s launch in 2009 and have seen it rack up a string of accolades, including being named to Adweek’s ‘Hot List’  and Advertising Age’s ‘A List’ last year. “A lot of people told us we were crazy to launch a magazine when we did,” Vicki says of the 2008 prototype, but the numbers silenced the naysayers. The rate base rose from 400,000, to 600,00, to 900,000 in no time and hit 1 million in just four months. The magazine’s ad pages are up 14 percent year to date, and the July-August issue is their biggest ever, with 129 ad pages.

Vicki Wellington, Diane Clehane and Maile Carpenter
Vicki Wellington, Diane Clehane and Maile Carpenter

What’s the secret ingredient? “People watch Food Network 24/7,” Maile told me. “We found that we didn’t have to choose between being accessible and aspirational. The people who love the television shows told us, ‘Be everything!’ and we have. Every month, we have an incredible pool of talent to pull from, and we try to mix it up and give readers a lot of variety.”

Here’s an interesting tidbit lest you think all the pub has to do is call the network’s powers that be to access its squadron of stars: The talent “is not contractually obligated” to appear in the magazine, says Maile. But since its heavy hitters like Guy Fieri (the first Food Network A-lister to see the prototype), Sandra Lee and Alton Brown all love the book, there’s never any shortage of stars to grace its pages. It’s no surprise that recipes (all concocted in the network’s Manhattan kitchens) are a reader favorite. Because there’s such a hunger for them (sorry, that’s my last food pun!), the pub has a new book out, 1000 Easy Recipes: Super Fun Food for Every Day that’s sure to satisfy the busy cook. (There’s 44 different pancake recipes and 100 salads!)

The magazine also gives fans another way to connect with their favorite TV destination with its popular Food Network Lounges where readers meet on-air personalities and sample their cool concoctions in a chic setting. The line was out the door at the last event in Chicago where Anne Burrell met the masses at Jose Garces‘ restaurant. Another Lounge is planned for October in New York to kick off the Food & Wine Festival. And, since food is such a family affair these days, Maile and Vicki have cooked up (okay, last one) a special insert for the September issue, Food Network Kids, as a third cover to be filled with family-friendly recipes and activities for budding foodies to try with mom and dad. Get those cupcake pans ready now!

Here’s the rundown on today’s crowd:

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Amid Confusion, The Food Network Keeps Cooking with Guy Fieri

The Food Network recently fired the production company behind its popular Diners, Drive-ins and Dives show, which then boosted rumors that the show’s star, Guy Fieri, would be leaving the network. The production company which was fired  - Page Television and Video Productions, Inc. – is also suing Food Network for not honoring the contract between the two.

It’s a good amount of drama, especially when you consider how powerful a star Fieri is for the network. However, Adweek is reporting that Fieri isn’t going anywhere:

Food Network would not comment on the specifics of any active litigation, but did release a statement saying that, ‘We look forward to continuing to work with Guy Fieri to produce future original episodes of his popular show Diners, Drive-Ins and Dives,’ said a spokeswoman in an emailed statement.

If you’re a fan of Fieri and his “I’m every guy” (which actually makes him no guy) image, then this is good news. If not, well, maybe you should stop watching TV altogether.

Fee Negotiations Drive Food Network, HGTV From Cablevision

ilovefood.jpg

Well, we Time Warner Cable subscribers may not have to live without Fox, thanks to last-minute negotiations between News Corp. and Time Warner, but millions of Cablevision subscribers in the tri-state area have lost access to Food Network and HGTV.

While the battle over subscriber fees between News Corp. and Time Warner raged publicly in the days leading up to the New Year’s Eve contract deadline, Scripps Networks Interactive, which owns the two yanked channels, was quietly dealing with Cablevision. And the latter negotiations didn’t end as pleasantly as the others. Although Scripps says it “remains open to discussions,” Cablevision “has yet to engage in good faith negotiations for their subscribers.”

In the face of losing their culinary TV and home improvement channel, Cablevision subscribers are fighting back with over 120,000 calls and 35,000 e-cards sent to the cable provider, Scripps said in a press release today. The company has set up the Web sites ilovefoodnetwork.com and ilovehgtv.com for Cablevision subscribers to log on and send messages of “outrage and disappointment” to the company.

It comes as no surprise to us that Cablevision’s 3 million subscribers are missing their Food Network fix. And if you find yourself agreeing with us, you might want to check out some Food Network alternatives. Some of our favorite Web sites are crowd-sourced cookbook food52.com and local culinary faves like Edible Brooklyn, Edible Manhattan and Edible Queens. And epicurean magazines abound, from classics like Bon Appetit to the sleek Saveur to even Food Network Magazine, if you’re missing the channel. What are some of your favorite foodie media outlets?

All this week, mediabistro.com is featuring foodie-related content as part of its Profit From Your Passion Month. Today, learn about four gigs that can open the door to a career in food media. Just because you can’t watch Food Network right now doesn’t mean you can’t work towards starring on it one day!

Previously: January Is Profit From Your Passion Month