The FN Dish Preview

TGIF!!!

Whatta week ... ever have one, where it feels like a month? That was me this week. Friday couldn't come fast enough! Ok, so before I give ya some details on the interview I did with Adam Roberts, just a heads up ... I also spoke with Jacob from Food Network Addict today and that interview should be up soon. Check his blog, I luuuuv the voice it's written in. I'll link the interview when it pops up.

So, about two weeks or three weeks ago Adam Roberts stopped by to film another eopisode of his new show The FN Dish. I've always wanted an inside, behind the scenes show on Food Network, so I was too excited to be included. Super excited. You gotta know, I'm so new that I don't expect inclusion in all aspects, so it's neat to be included with the rest of the FN team. We talked about doing the interview in the city, but thought it would be great to hang out in my 'hood. We'd tape some at my place and then walk the streets. So, that we did. I cleaned my place up and still didn't think it looked perfect. I was so nervous and wanted to make a good impression. We did a teeny tour of my place ... any tour would have to be teeny. :-) And we even got a look at my fridge. Now this is an area I didn't clean up for the cameras. Why? Well, 2 things. I really hate it when I see "stunt fridges". You know, all product labels to the front, way more of 1 item than needed for product placement. I just dislike it, it's like, don't show me your fridge like I'm getting the skinny on what it really looks like and you've set-dressed it. lol. Also, I've watched Adam's show and one of the episodes, he shows his fridge and thank goodness it didn't look dressed up. He had week-old Lemon Bars in there!! Loved it! No way I was gonna fake the funk on my fridge ... Uh hello the show is called Cooking for Real. Ok, so what you see if he shows my fridge shot, is really what I'm workin' with. No care to hide or make any thing or any brands prominent.

Then, I showed some old pics from growing up. My first day on the job at Sonic Drive-In. I totally had to fight to get any kitchen time, they don't like women in the kitchen in fast food places, at least they didn't then and I was so annoyed. I wanted to prep onion rings all day! Instead ... it was me, a change belt and some roller-skates most days, serving the locals. I also showed him a pic of me doing some military radio ... plenty of questions lately about is my service for real or not. lol. Why someone would lie about being in the service truly escapes me, you got my word ... I did my time :-).

Alright, after the apartment tour, we headed out for pizza and on the way stopped by a store just 4 doors down from me. It's like the best little foodie store ever. I won't ruin the whole show because I'm not in on the editing and don't know what will make the final cut, but it was an unexpected stop for us and the owner, funny moment to me. I go to the store all the time, but looking a mess. I mean a mess. It's usually when I'm cooking. I'll run down the street for a new baking dish or something. Anyway, the owner has served me at the register many times and kinda looked over/through me every time. Like, gimme your money! Next! LOL! So anyway, the last time I went in there before we taped, I got to checkout and asked him about a coupon I'd gotten from them via email. He very tersely grunted "HOW DID YOU KNOW ABOUT THE COUPON???" Like, he said it as if, who are you and what are you doing in the inner sanctum of my valued customers??? So, I was like, uhhhh I'm on your email list. And then all of a sudden he was cool, wanted to show me the item on the shelf and everything. But I tell ya, it's as if he wanted to know how I got into the club. LOL.

When we were done lookin' at ramekins and listening to the owner talk our ears off about the cooking courses he offers (yes, it is truly an amazing store, cooking classes, gadgets, dishes, and attitude :-)), we took a walk around the corner for this (below)... and you know what??? That's nuff said, you should know who this guy is below, if ya don't catch The FN Dish next week. Adam says it should be up on Monday ...start looking for it then!! And now .... the LIVING LEGEND ...

Take 2: Respectful Linner Pics

Ok, after I wrote last night's Linner post, I couldn't get off my brain how the pasta really couldn't be seen. When I buy a cook book, the first thing I look for is pictures of every single dish. I really dislike it when you are left on your own to know if your recipe product looks like the recipe writer intended. Sometimes I make an exception, really only for vintage cook book sales or garage sales. So, anyway .... I wouldn't wanna make pasta looking at the pics I posted last night, I'd want to make sauce lol!!! And I just wanted to inspire some pasta makin' ... wonton style, it's easy ...look into it ... and now, my attempt to give the ravioli I made some respect take a look ... other than that I just did an interview that should appear in USA Today soon, I'll let ya know when it drops. I told the guy I have a hole in my bottom lip and make a mess when I eat ... he actually thought I meant a piercing or a stud ... I was like, nah maaaaaan you know, a hole? The food drips through?? teeheehee ... he said he just didn't know what I meant cuz people talk strange these days, and he's right, they do. Almost need a new dictionary ... anyway, thought it was actually an old saying, the whole hole in the lip thing ... who knows, had fun talking to the interviewer. He has a love for New Orleans just like I do, so it was a good love fest on the phone. Glad I do a show on my love of New Orleans, even better it's the debut episode .... alright, here's the pics I was tryin' to leave before I got on a tangent ...

What I Had For LINNER: Climbing Out of Easter Leftovers

Well, I thought, what better way to get out of leftovers, than with some glorified leftovers? So, that's what I did. I sometimes can't let things sit in the freezer, then other things sit forever, like my break-in-case-of-meat-emergency veggie crumbles (I go vegetarian here n there, nothing serious, lacto/ovo style. it's the Master Cleanse's fault), I also tend to always have frozen candy bars and of course vodka. For some reason though, most things I freeze of the protein or meal status, get's cooked within about a week. So anyway, I decided to have some of my ravioli I made last week. Mostly because one more day in an airtight container and the meaty non-vodka sauce I made would've been far past it's love date in the fridge. I just can't have waste. Can't do it. My dude picks on me for making a snack package out of say, a few bites left on a plate at dinner. I'll package up those 2 bites and eat em as a snack later ... really holds the weight down too, cuz if I didn't have 5-6 lil snack containers in my fridge for the meal between meals, I might do full meals every time I get hungry. So anyway, again, my plating is wack. I've covered the most beautiful part ... the ravioli. Here's a close up, you can jussssssst make out my wonton wrapper handy work. They looked prettier in the freezer.



The sauce is prolly best described really as a Meaty Tomato Cream Sauce ... didn't put much cream cuz I didn't want to open another carton of heavy cream, kinda like breakin a $20 bill, it would've been gone! My brain would have worked the remaining cream into something over the weekend and I knew I was already in for the calories at Easter. A little self restraint. Okay, here's some more show descriptions and one final look at Linner ... and btw, did you see the Cook dude on American Idol last night kill Jacko's Billie Jean?? Amazing. And I don't just like him for his name teeheehee, it was a great rendition. My 1st ever iTunes download, waiting on it to arrive, it has a release date, wow ....

RE0104: NOSHIN’ N’AWLINS STYLE- PREMIERE EPISODE
Premieres: Sunday, April 6th at 10:30AM ET/PT
With a nod to New Orleans Sunny Anderson gets things jazzed up with a spicy yet sweet Shrimp Pot Pie, a sweet note of French Toast with Caramelized Pecans, Strawberries and Cream and a Sazarak Cocktail. Let the good times roll!

RE0101: CAROLINA ON MY MIND
Premieres: Sunday, April 13th at 10:30AM ET/PT
Thinking about some good southern style flavors? Sunny Anderson serves it up with her Apple and Onion-Stuffed Pork Chops, Vegetarian "Southern Style" Collard Greens, and a sweet treat of Blueberry Peach Cobbler.

RE0103: MEXIN-IT UP
Premieres: Sunday, April 20that 10:30AM ET/PT
Some of the best Tex-Mex street food happens right in your own kitchen when Sunny Anderson whips up her Huevos Rancheros with Homemade Black Bean Puree, Mexican Street Corn, and Homemade Churros with a hint of lime

More Set Flicks

Hey all!
So, I have some more flicks from my set. When I first got notice about the show, there were so many meetings we had. It all happened so fast, but i liken the process to a rollercoaster ... You go to the park cuz you like rides, you get a ticket in and then you just wait in line hoping that by time you get to the front, you're tall enough to get on. Then if you are tall enough, you get on the rollercoaster and it's a craaaazy ride!!

Since like, 2005, I'd written, pitched, discussed or worked on various shows on and off with various themes trying to find the right match at the network. So, when I got the word we could move forward, the funny thing is we all decided to start from scratch and throw out all previous ideas. This was like late last year ... so I walked around wondering how we'd figure out in a few months what I'd been trying to put together for 3 years. We did and while all the creative meetings were taking place, while I was compiling recipes and stuff, countless other people were building my set. I only met one in advance and that was Wendy, she's one of those people you meet and you just know she's going to do something creative, unique and beautiful. So, look, I may be a bit biased, but I love my set. I love it! I've seen some sets that are baren and some that are overdone, but this one really seems like me. All I asked for was lots of color and a microwave lol!! I got it and so much more, if I coulda put an air mattress on set, I would've slept in that kitchen! What I have right now is a narrow strip with everything within reach, kinda like a line in a restaurant kitchen ... a teeny one :-) .... Ok, so here these go ....






And then we filmed the Cooking For Real open in the same space that Tyler Florence films his show. If you look in the left corner of one flick you can jussst make out the tile in his kitchen ... it sticks out if you watch the show alot. Tyler was sooooo nice. Just completely welcoming on his set. He was wrapping the next day and asked if I wanted to attend the party ... again, I said something like "sure, yeah!" and I knew I wouldn't go, why do I do that? Prolly cuz it seems rude to say no. I'm such a doofus. But he was really nice, it's gotta be the food, haven't met a mean person yet at the network. Such a contrast from my radio career. Ok, back to the topic: When Tyler wrapped for the day, we squeezed in and the guys set up my teeny lil red back drop that'll appear in the open ... I haven't seen the open and will probably see it when you do, live on tv :-), but the description I got in the beginning is a picture pop-out thing ... that's the best I can do to describe it. I told the graphics guys that as long as they got it, I was happy :-) ... So to describe, basically we went out on the town and shot flicks, some of which are already running in the tv promo, then those pics we shot will be hanging in a row and I'll be moving them and looking at them in the show open while some of them come to life? Again, this description is the best I can do lol ... Stay tuned, this week I'll give ya a preview of my interview with Adam Roberts, the Amateur Gourmet, on his new online show The FN Dish. We walked the streets of my Brooklyn neighborhood and had a tasty bite!

Happy Monday!

So, hope you had a great Easter if you celebrate. I went for Easter dinner in New Jersey with my boyfriend's family. We had so much fun. I ended up making Banana Walnut Bread. I wanted it to be warm when we got there, so I started making it right before we left and couldn't find my loaf pan. That's why it's in this casserole dish. I am a geek and usually take pics of food i make right before i serve it so i have a reference when i write the recipe. Sometimes taking a picture can be stressful, especially when you are hungry. Sometimes the urge to eat wins over the urge to document. :-) This is one of the few times my dude was like "yo, you gotta take a picture of that before i eat it". Real sweet. Ok, after pouring in the batter, i dropped like 6 dollops of 5-berry preserves on top and swirled them with a skewer, a little food curb-appeal. To spread on the bread, i made a brown sugar cinnamon butter, which was pretty simple and yummy. We ate like crazy, there was ham, lasagna, pork butt, 2 salads, flan, arroz con gandules, plenty of food, enough to take a nap ... and that we did when we got home! Ok, also this wknd i made some beef,sage, and asiago ravioli. Real easy and yummy cuz i used wonton papers ... i've been doing this since my time in Korea and just this morning saw Sara Moulton on GMA doing lasagna with wonton wrappers and i was really happy the word seems to be spreadin about a really quick way to make pasta, without making it :-).


So, when i do this i make the whole pack of wonton papers and freeze the pasta i won't eat that day for later. I made a yummy no-vodka sauce cuz i used up the last of the vodka the night before on some Shake Shots (i'll demo these in an upcoming Cooking for Real epsisode) Anyway, if you are into some quick pasta that keeps forever in the freezer for a quick meal ... do a lil research, there are some great recipes out there and once you know the process, you can just go crazy with flavors on your own and leave the recipes alone! ok ... another full shot of my Easter offering at the dinner table yesterday ...

Some on-set flicks ...

Hey!
So, below are some other on-set shots from Cooking For Real and I also have a quick description of the first show....

Then, like two weeks before I began taping, I had to get into the Food Network Kitchens for some cookin'. Many of my recipes are for 1 or two people. I've gotten really good over the years at making just enough to not have left overs. Crazy thing is, from my catering days, I can also cook on the other end of the spectrum and make a jillion servings, just almost never do 4-6. So, when I presented my recipes to the network, the first thing I had to do was up my serving sizes because they like them to be 4-6 on their website. Makes sense to me, I dunno the stats, but I'm sure people appreciate a recipe that isn't so selfish. :-) teeheehee. Also, when I cook at home, there are things I never do like saaaaay .... measure? Or time things out. So, I got in the network kitchens to just work the kinks out. I had a great time and the kitchen crew were so nice. Just a total joy to work with! My station was right next to the dishwashing station and the guys in there had the radio on the whole time, not too loud, very professional, I was in heaven ... food and music together!?!?? So anyway, I also snapped little flicks of the food with my photobooth thingy on my lapper ... so here's a sneak peak at the Pain Perdu or French Toast as I call it from the 1st episode ... the food is plated by me, not my strongest talent ... but hope it get's you a bit excited. :-)

Here's the debut show description....
RE0104: NOSHIN’ N’AWLINS STYLE- PREMIERE EPISODE
Premieres: Sunday, April 6th at 10:30AM ET/PT
With a nod to New Orleans Sunny Anderson gets things jazzed up with a spicy yet sweet Shrimp Pot Pie, a sweet note of French Toast with Caramelized Pecans, Strawberries and Cream and a Sazarak Cocktail. Let the good times roll!


Ok these next two flicks are from the comfort food show, I made a twist on meatloaf that is yummmmy and mac n cheese of course, but with some touches from home, then a shake shot ... this show airs in May ...

Photos courtesy of Food Network


Aaaaaand the French Toast with caramelized pecans, strawberries in their own juices, and a sweet and light cream cheese spread.

Food Network pages are up!

Hi all!
I'm couch ridden today, my back is killing me, so i'm reclined on a heat-buzzing thingy, handling writing for my daytime gig and dreaming of a day this week i'm not too busy to get a massage or something. Doan's and Calgon ... take me awaaaaaayyyyy :-) ok, the biz...

Many people are asking me where to find more info about Cooking For Real on Food Network's website. It's not listed yet in the main directory, but a Topic search on the Food Network home page of "Sunny Anderson" or "Cooking For Real" will pull up my bio page, then for the video clips, click the teeny Cooking For Real link at the top of the page once you get to my bio page. I know, you're like Sunny, just give me the link ... I tried, goes right back to the home page, i think it's unlinkable because they haven't indexed it on the site yet ... but for now, get ya sleuth on! :-)
WAIT ... i got it :-)

COOKING FOR REAL with SUNNY ANDERSON home page
aaaannnnnnd

MY BIO :-)


On the video page are clips from some stuff I did about a week before I began taping. For two days all the Food Network hosts did commercials and promos in this set. The director is great cuz it's the same set in the funny Danny Boome Eats the Neely's Ribs commercial (which btw, i think was perfectly acted, Mr. Neely really looks irked, luv it). The same set was used for some other stuff I've seen on the network as well. You'd never know it was the same kitchen! The taping of the promos was a two-day event, I taped on the last day and was the second to last person, so I didn't really get to meet too many of the Food Network hosts, but I met Danny and Robin Miller, both very nice. Robin was like "You comin' to South Beach?" (referring to the Food and Wine fest that the network sponsors), i was like "uhhh maybe", knowing i wasn't going. wanted to though, as an attendee, just too busy hustling in nyc. hopefully i can make it next year :-). She was sweet and Danny is just a cool dude. ok, check the links and don't get it twisted, I'm not all soul food, it's just what my brother and friends asked me to prepare :-)...

What I Had For "LINNER" (lunch+dinner) aka brunch's cuzo

So this was easy and a quickie before i vacuum packed up some beef and chorizo today. it's rustic and simple. i always buy meat on like mondays or tues and then know the bulk of it won't get eaten until my dude comes to hang out for the weekend. so i froze most of the protien and i kept 2 chorizo links out.

all i did was chunk up some sweet onion, 1 roma tomato(prolly coulda used two, but i was a bit lazy), about 6 fingerling potatoes sliced in half, 3 shitake mushroom caps-sliced (again, coulda used more, i was in a choppin hurry), 1 jalapeno-sliced, 1 garlic clove-chopped, 3 sprigs of thyme, salt, pepper, garlic salt, butter, oil, and a bit of water, put the links sans casing on top and covered it up with good ol mr. reynold's and did a 350 degree oven for about 30, then uncovered for a bit more ... wish i would've put in one of those par-baked rolls towards the end, i bought em last week and keep forgetting to throw em in the oven. argh! would've sopped up the juices real nice ....

ever get a really good chorizo? i miss the chorizo in Texas ... i mean i've found some good places in nyc, but if anyone can tell me where to get some tex-mex chorizo ... you know with the orange grease???? i think i'd make a chorizo celebration cake teeheehee ... yeah, i gotta tell you about celebration cake one day. and i know chorizo is traditionally breakfast for some, but really, why are there rules for when i can eat something tasty? ok, enjoy Linner ... 2moro, i'm gonna post some behind the scenes flicks from my show and give ya a preview of the kitchen :-) ...

My New Show!!!

hi all!

Well, I don't have to hold my tongue anymore!!! I have really good news and I hope you'll join me in the excitement!!! I wanna give you some background a bit to bring you up to speed if you haven't checked in or know what i've been working on ....

I still get questions about radio and what my plans are and i've answered them individually, but I feel the need to hopefully say it once on a blog and let it sit there for a sec. So, basically long story short, I got to NYC in 2001 at 26 years-old and the #1 question people asked me was "what's next?" and I would think, I just got here ... it was my dream and goal to get to HOT 97, I haven't thought of what's next.

So, I worked and enjoyed my dream. I enjoyed the listeners, the places I went, parties I hosted, I enjoyed so much. Then, I began to cook for friends on the side and after charging for groceries, then time, I staffed up and started catering events. Many of you came and enjoyed a meal at clubs or events, and for that I thank you so much. N.O.R.E was my first invoice for catering his studio press-day and other executives and companies followed suit. Then, I did my radio-norm and yakked about news, my personal life, and of course, cooking. Somewhere in there a listener actually listened and heard something they'd use later.

She happened to work as an audience coordinator for Emeril Lagasse's Food Network show, Emeril Live. In 2005, in a meeting with her team, ideas were discussed for show guests and topics for Emeril's new season. Somewhere in there, new to her position, she decided to speak up in the meeting and mention this chick she listened to on the radio that always talked about food and cooking. She thought, even though Emeril had never done a Hip Hop themed show, maybe this chick would be someone they should look at. That chick was me. (sidebar: the audience coordinator is now working with Emeril as an associate producer in his new venture with Martha Stewart)

Now, I can go on, and will at length one day, but the bottom-line is, I did the Emeril show and realized I knew what my next dream and goal was. Took me 4 years, but that day after taping the show and feeling really good, I realized I'd found a way to combine so much of what I loved into a radio career, and I could do the same with food television and chase down another dream. I left radio a month before the Emeril Live show was to air on Food Network in Oct 2005 and from that day on -- save for a very sad, wack 6 months in Cali (more on that later as well) -- all I did was work towards my new dream. there were so many people trying to get me to go back into radio at various points, but I figured if I got to NYC by 26, I had plenty more time to do another dream, why sit on one dream my whole life?? I only get one of these in this body, so I really want to live.

So anyway, I just wanna get to it, but feel the need to pad this with some back story, but the truth is, it's a lonnnnnnnnnnnnnnng story and right now all I want to do is get a simple point across before I make my announcement. ;-)

No matter what, if you have a dream, a goal, a plan ... it can happen if you work. And I do mean work. And you have to believe and be honest with yourself. And really that scary feeling you get, the anxiety, the teeny little self-doubt, you gotta fight that, cuz I really think it's what it feels like when you are on the way to your goal ... your dream. It's scary, it's tough, but in the end it is so rewarding.

So, it is with my tears, hard work and a mention from 1 person in a television meeting, that I'm able to tell you ..... coming in April this year I begin to share another dream with you, those who I know and others I hope to know. Food Network has signed me to a new cooking show called Cooking for Real and it debuts April 6, 2008 at 1030AM EST. Below is the press release and in the next coming days and weeks, I'll continue to give updates and as much behind the scenes info as I am allowed. :-)

This show means so much to me, I focused on different types of food I've grown to love throughout my travels and did my best to bring them into your kitchen. I'm simple (teeheehee) and the recipes are simple as well, I hope you enjoy it and spread the word! I'm gonna be smiling, cooking, and sharing on Food Network!! 

I also hope to bring my website www.SunnyAnderson.com up to speed soon and this post as well as others will also begin to pop up on my blog at www.SunnyAnderson.blogspot.com

Please check in often for updates and news, and thanks so much for all the kind words. People don't post comments much, but I do get so many messages and emails and have some really cool conversations with you, and they are all appreciated. OK .... here's the official look :-) .....




FOOD NETWORK GETS ‘REAL’ WITH NEW SHOWS ON SUNDAYS
Sunny Anderson Hosts “Cooking For Real” Premiering Sunday, April 6th at 10:30AM ET/PT

Mary Nolan Hosts “Chic & Easy” Premiering Sunday, May 18th at 10:30AM ET/PT

Anne Burrell Hosts “Secrets of a Restaurant Chef” Premiering Sunday, June 29th at 10:30AM ET/PT

NEW YORK, March 17, 2008 – Beginning this April, Food Network switches up Sundays adding new shows to its weekend ‘In the Kitchen’ lineup. First up in her new series Cooking For Real is former hip-hop DJ, Sunny Anderson, who simplifies and creates dishes with affordable, easy-to-find, easy-to-use ingredients and infuses them with rich, rewarding flavors. Next, culinary enthusiast Mary Nolan shows off her sophisticated yet simple meals and unique entertaining solutions with her new series, Chic & Easy. Well-known chef and Iron Chef America regular, Anne Burrell reveals professional kitchen mysteries and translates restaurant favorites in to approachable at-home meals on Secrets of a Restaurant Chef.

COOKING FOR REAL
Premieres: Sunday, April 6th at 10:30AM ET/PT
With an understanding of everyday life and that real people deserve down-to-earth delicious meals, Sunny Anderson serves up solutions for easy-to-prepare, fantastic-tasting menus. Sunny’s fresh, uncomplicated approach to classic comfort foods, along with her passion for interpreting the flavors from her unique travels, brings a bright style to delectable, down-home dishes. Every recipe is designed with an eye toward real life budgets, easy-to-find ingredients and time saving tips to make preparation a breeze. From her spicy yet sweet Shrimp Pot Pie from New Orleans, her favorite bistro-inspired Wilted Green Salad with Warm Bacon Vinaigrette, or her mouth-watering take on Germany’s finest, Baked Apple with Crisp Topping, Sunny elevates the everyday meal in Cooking for Real!

ABOUT SUNNY ANDERSON:

Growing up traveling the world as an Army brat, Sunny indulged in many local cuisines. When she joined the Air Force, she continued her culinary world travels and also discovered she had a desire to explore music, becoming an award-winning military radio host and news reporter. Sunny continued her broadcast career playing radio host at stations in New Orleans, Montgomery, Detroit, and finally, in New York at hip-hop radio powerhouse, HOT 97. Sunny also served as Food & Lifestyle Editor at Hip Hop Weekly Magazine and previously ran her own catering company, Sunny’s Delicious Dishes. She debuted on Food Network back in 2005 as a special guest on Emeril Live, and in 2007, Sunny co-hosted Food Network’s series of specials, Gotta Get It.



CHIC & EASY
Premieres: Sunday, May 18th at 10:30AM ET/PT
Whether it’s a ladies-only soiree, a posh picnic, or big movie night, Mary Nolan proves that successful entertaining results from mouth-watering menus and stylish, welcoming atmospheres. Her exciting twists on the traditional create entertaining delights like Stilton-Stuffed Dates, Sweet and Smoky Popcorn, and Chocolate Cheesecake Cupcakes with Ganache Frosting. Whether highlighting her practical approach to using local produce, showcasing a single splurge ingredient, or impressing guests with a unique flea-market find, she always offers crowd-pleasing and affordable solutions to make memorable entertaining Chic & Easy.

ABOUT MARY NOLAN:

Born and raised in Davenport, Iowa, Mary Nolan was inspired by a creative and food-loving family who exposed her to hands-on epicurean adventures including working on her grandparents’ rural farms, preparing meals, and culinary-focused vacations. While studying journalism at The University of Wisconsin-Madison, Mary enrolled in nutrition and food science courses and began catering bridal showers and parties. Spending a semester in Italy provided yet another source of inspiration for Mary’s cooking. After graduating from college, Mary moved to New York City to become an assistant at premier culinary magazine, Gourmet where she eventually became an advertising copywriter. Dedicated to sharing her fresh perspective and passion for accessibly chic entertaining, Mary is currently attending The Institute of Culinary Education.



SECRETS OF A RESTAURANT CHEF
Premieres: Sunday, June 29th at 10:30AM ET/PT
With extensive experience as a top restaurant chef and a lifelong passion for food, Anne Burrell takes the mystery (and apprehension) out of the professional kitchen and highlights the practical techniques necessary to create delicious at-home meals. Based on her love for rustic food with simple ingredients and intense flavors, Anne prepares surprisingly achievable dishes such as Herb-Crusted Leg of Lamb with Roasted Fennel, Artichoke, and Red Bliss Potatoes and Brined Grilled Pork Chops with Parmesan Polenta, Sautéed Swiss Chard and Bacon. With stand-out recipes perfect for a party but easy enough for an everyday meal, Secrets of a Restaurant Chef will make the viewer’s dinner table the hottest reservation in town.

ABOUT ANNE BURRELL:

Now serving as Executive Chef at New York hot-spot Centro Vinoteca, Anne Burrell has always stood out in the restaurant business for her remarkable culinary talent, bold and creative dishes, and her trademark spiky blond hair. After training at New York’s Culinary Institute of America and Italy’s Culinary Institute for Foreigners, she gained hands-on experience at notable New York restaurants including Felidia, Savoy, Lumi, and Italian Wine Merchants. Anne can also be spotted battling on Food Network’s iron Chef America as Mario Batali’s energetic and reliable sous chef. Additionally, Anne taught for three years at New York’s Institute of Culinary Education and recently took over the kitchen at New York’s Gusto Ristorante e Bar Americano.


FOOD NETWORK ( www.foodnetwork.com) is a unique lifestyle network and Web site that strives to be way more than cooking. The network is committed to exploring new and different ways to approach food - through pop culture, competition, adventure, and travel - while also expanding its repertoire of technique-based information. Food Network is distributed to more than 90 million U.S. households and averages more than seven million Web site users monthly. With headquarters in New York City and offices in Atlanta, Los Angeles, Chicago, Detroit and Knoxville, Food Network can be seen internationally in Canada, Australia, Korea, Thailand, Singapore, the Philippines, Monaco, Andorra, Africa, France, and the French-speaking territories in the Caribbean and Polynesia. The E.W. Scripps Company (NYSE:SSP), which also owns and operates HGTV(www.hgtv.com), DIY Network,(www.diynetwork.com), Great American Country (www.gactv.com) and FINE LIVING (www.fineliving.com), is the manager and general partner.

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Press Contacts

Cooking For Real
Lauren Mueller, 212-401-2426, lmueller@foodnetwork.com

Chic & Easy and Secrets of a Restaurant Chef
Michelle Betrock, 646-336-3683, mbetrock@foodnetwork.com

Coming Soon!

Coming Soon!

until then, visit

SunnyAnderson.com