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No more food network in c.t. good bye guy fierri u tgif sellout

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mrporkbelly Jan 4, 2010 06:30 PM

as long as cablevision keeps bravo and the travel channel thats what matters . food network has sucked for a long time. just give me more no reservations and top chef, i will miss chopped . the one good show on food network

  1. o
    oblivius Jan 6, 2010 10:24 AM

    I'm not a big fan of watching Guy Fierri eat the latest diner special but, living in Northern California, I must say that the food at his two restaurants near me is spectacular! No BS....
    If you ever come to S.F. drive an hour north and go to Johnny Garlic's and try the food. So far each dish me and others I've been with has been really top notch... And yes the Food network has many shows I consider boring and redundant and just a few good ones...

    2 Replies
    1. re: oblivius
      c
      celeryroot Jan 7, 2010 04:47 PM

      Oh really ????? I live in Healdsburg and I wouldnt ever drive 1 block to go there. There are far too many good places then that. Ive had to go on occasion but not of my own choice.

      1. re: celeryroot
        c
        Claudette Nov 23, 2010 08:55 AM

        My friends up there say his restaurants suck. He still makes me laugh, though, as long as I only watch one of his shows per week.

    2. h
      hudsonvalleyfoodblog Jan 6, 2010 05:45 PM

      how is he a sell out? Just curious?

      7 Replies
      1. re: hudsonvalleyfoodblog
        BeenThereAteThat Jan 6, 2010 06:59 PM

        Apparently, that means he gets paid well at his job, and the OP (who surely does not) is jealous.

        1. re: BeenThereAteThat
          h
          hudsonvalleyfoodblog Jan 7, 2010 06:07 AM

          I think is it. Some people don't like seeing others succeed.

          1. re: hudsonvalleyfoodblog
            s
            SmartCookie Jan 7, 2010 06:51 AM

            I admit that his backing of TGI Fridays was out of line for what I expect of the Food Channel (and boy, is that line an already low one), but I don't think that makes him a sellout.

            1. re: SmartCookie
              h
              hudsonvalleyfoodblog Jan 7, 2010 08:25 AM

              I thought the same thing when Tyler Florence did it. With Tyler Florence he was not only a spokesperson but supposedly there were also menu items that he influenced or created. I'm not a fan of these types of restaurants so at first I really didn't like that he was doing their commercials. But then I thought about it, the reason I don't like TIGFridays is because their food wasn't very good. So if they try to improve their food by hiring someone like Tyler Florence to improve their food should I still view it as a bad thing?

              Now I really don't know how involved Florence was with their food, if at all but it did have me thinking more about the involvement of food personalities and endorsements. If their involvement does improve the food then I don't think I can be against it.

              Not sure if this is the case with Guy or not but just my 2 cents. I also would never fault anyone for making some easy money by doing a commercial. QVC is filled with top chefs hawking their wares so I think it's just a sign of the times, for better or worse.

              1. re: hudsonvalleyfoodblog
                s
                SmartCookie Jan 8, 2010 06:45 AM

                Good point; I can't believe how many times I've seen Wolfgang Puck on QVC...

                1. re: SmartCookie
                  f
                  ferret Jan 8, 2010 02:12 PM

                  These guys are all involved in commercial enterprises, it's not like they're politicians or clergy. I don't see why someone taking advantage of their momentary (or longer) fame to ensure the financial security of their family should be viewed as anything more than very fortunate.

                2. re: hudsonvalleyfoodblog
                  greygarious Jan 8, 2010 03:27 PM

                  Local and national culinary stars being involved in recipe development at chains is probably much more common than most of us realize. During the period when Jasper White worked on Legal Seafoods' menu, the food was better and more inventive (hearty seafood sausage, boiled potato, and a marvelous braised cabbage with caraway was a memorable meal).
                  Stan Frankenthaler, a well-known Boston chef, went on to the Dunkin Donuts test kitchen and is responsible for the pizzas and flatbread sandwiches now being produced with their signature fast ovens.

        2. John E. Nov 22, 2010 08:06 AM

          I realize this an extremely old thread but guess who was behind the food at Howard Johnson's many years ago.....it was Jacques Pepin.

          4 Replies
          1. re: John E.
            h
            hazelhurst Nov 22, 2010 08:35 AM

            Wasn't Pierre Franey also roped into that deal? I know Pepin was a "consul;ant" for the Russian Tea Room at some point but, judging from reviews it did not do much good.

            1. re: hazelhurst
              junescook Nov 23, 2010 07:59 AM

              I think the word "consultant" relating to Jacques and Howard Johnsons relationship is inaccurate. I believe he was more like the executive chef for the chain for many years, and developed the menu to try and craft recipes that could be consistently served throughout the chain. He is very proud of his work there and has written about it in his books and often mentions it in interviews.

              1. re: junescook
                h
                hazelhurst Nov 23, 2010 09:05 AM

                He used "consultant" for the RTR and I think you are right, that he was more involved with Howard Johnson. Franey worked on the clams, if I remember his quto-bio right. I can remember the hub-bub about this stuff back when it was happening. But HoJo menu pix never looked like what you got at even the "flagship" in Randolph, Mass.

                1. re: hazelhurst
                  junescook Nov 23, 2010 02:05 PM

                  PS:

                  http://www.nytimes.com/2005/04/28/opi...

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