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Food Network to debut more ‘quarantine’ episodes; ideas also planned for Guy Fieri, Ina Garten

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Food Network isn’t about to let you run out of recipe ideas during lockdown.

On Friday, the Food Network officially announced four more “quarantine-edition” episodes of its daytime talk series “The Kitchen” following an inaugural “quarantine” episode on April 4.

TIPS FOR MAINTAINING HEALTHY RELATIONSHIPS DURING CORONAVIRUS LOCKDOWN

The next episode is slated to air starting Saturday, April 25, and feature recipe ideas and tips from co-hosts Sunny Anderson, Alex Guarnaschelli, Katie Lee, Jeff Mauro and Geoffrey Zakarian. The remainder of the episodes will air on each subsequent Saturday through May 16.

Food Network has announced the air dates of additional “quarnatine-edition” episodes of “The Kitchen,” starring co-hosts Katie Lee, Jeff Mauro, Sunny Anderson, Alex Guarnaschelli (not pictured) and Geoffrey Zakarian.
(Brad Barket/Getty Images for NYCWFF)

“Viewers overwhelmingly responded to our first quarantined episode of The Kitchen, including all the tips for maximizing pantry staples to create meals that families can do at home during this difficult time,” said Courtney White, the president of Food Network, in a media release. “As our current situation continues, it is helpful to have relatable and trust-worthy advice from co-hosts like Sunny, Alex, Katie, Jeff and Geoffrey to help get our viewers through their own kitchen needs.”

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In addition to its “at-home” episodes of “The Kitchen,” White told Deadline the network is actively “brainstorming” ideas for Ina Garten, whose recent recipe video for making a shockingly large cocktail went viral during the ongoing coronavirus health crisis.

“We’re asking how we can take that content that people want and how we can approach in a totally different way. It’s been challenging and fun and new, from a production and technology lens, to figure out these approaches,” White said.

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Guy Fieri, who is currently helping to spearhead a restaurant relief fund, is also said to be planning a few ideas, including a re-working of “Diners, Drive-Ins and Dives,” which usually follows Fieri’s visits to mom-and-pop restaurants across the country.

Instead, Fieri told the Washington Post that the newest episodes will be filmed in his own home, on five GoPro cameras, and follow along as he makes recipes submitted by the same far-off restaurateurs he would usually visit. His son Hunter, 23, will help produce, and his camera crew will watch remotely via FaceTime.

Fieri called the idea a “gigantic hot mess,” the Washington Post reported, but said he believes it will also be “awesome” and “creative.”

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As for the rest of Food Network’s programming, White said many of the shows were months ahead, production-wise, so popular series like “Chopped,” “Beat Bobby Flay,” and even a new series from Martha Stewart, will air as scheduled.

Ina Garten shares cocktail recipe video during a.m. hours, says it’s ‘always cocktail hour in a crisis’

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Ina Garten is bringing some much-needed levity — and alcohol — to those stuck at home during the coronavirus lockdown.

Garten, a cookbook author and Food Network personality, took to Instagram on Wednesday morning to share her tips for staging a cocktail hour while under isolation.

STUCK AT HOME AND DON’T KNOW HOW TO COOK? A PROFESSIONAL CHEF OFFERS HELP

“During a crisis, you know, cocktail hour can be almost any hour,” she said.

To that end, Garten demonstrated how to make a cosmopolitan cocktail — several of them, in fact — by mixing the ingredients together in a large jug.

“You need a big pitcher, because I like to make a lot of cosmos,” she said. “You never know who’s going to stop by… wait a minute, nobody’s stopping by.”

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Garten then added 2 cups vodka, 1 cup of Cointreau, 1 cup of cranberry juice cocktail, and ½ cup of freshly squeezed lime juice before throwing it all into an extra-large shaker filled with ice.

“You have to shake it for 30 seconds. You have a lot of time, it’s not a problem,” she said.

Garten stressed that this particular cocktail necessitated a very specific martini glass, right before pulling out a comically large glass and dumping her drink into it.

“Doesn’t that look fabulous. Nice and cold. And lots of it,” said Garten, who finished the video by urging her 2.2 million followers to “stay safe, have a very good time, and don’t forget the cocktails.”

Ina Garten shared a cocktail recipe with followers on Wednesday morning. “You never know who’s going to stop by… wait a minute, nobody’s stopping by,” she said. 
(Mike Smith/NBC/NBCU Photo Bank via Getty Images)

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The video had been viewed over 500,000 times in the first three hours after it was posted on Wednesday morning.

“This is the best thing I’ve ever seen,” one follower wrote.

“And that is why she is my hero,” another user said.

“Ina it’s 10:30 a.m. are you ok?” someone else simply asked.

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Garten, meanwhile, isn’t the only celebrity chef to share her culinary tips with fans during the coronavirus pandemic. Several big-name chefs and TV personalities, such as Padma Lakshmi and Rachael Ray, have been demonstrating their quarantine-friendly cooking tips on their social media channels.

Guy Fieri, National Restaurant Association launch relief fund for restaurant workers, offer $500 grants

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Celebrity chef Guy Fieri has partnered with the National Restaurant Association’s Educational Foundation to offer grants for America’s out-of-work restaurant workers amid the ongoing coronavirus pandemic.

“They’ve been serving us for years, in the restaurant business. Let’s serve them,” Fieri said during a Monday appearance on Fox and Friends.

11 PERCENT OF RESTAURANTS MAY CLOSE IN NEXT 30 DAYS, SURVEY FINDS

The National Restaurant Association Educational Foundation (NRAEF) announced the initiative Friday, confirming that Fieri would be leading the fundraising drive for its Restaurant Employee Relief Fund (RERF). Under the program, food service workers would be able to apply for grants of $500 each to put towards housing, groceries, medical costs or other living expenses while out of work.

“It’s an industry that’s really people-driven,” Fieri said. “And a lot of these folks are living paycheck to paycheck. Not many of them are salaried; a lot of them are hourly. A very hard-hit group… they’re the ones that are really paying the price.”

As of Monday morning, Fieri said the Restaurant Employee Relief Fund had already received $8.3 million in donations toward its $100 million goal.

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Fieri added that one of the “great things” about the program — which is formally called Restaurant Relief America — is that anyone who donates can be sure their entire donation is going straight to those who need it most.

(Fox News)

“One hundred percent of the donations go directly to the employees,” Fieri said. “There’s not going to be administration fees, there’s no BS, there’s no red tape.”

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Fieri said that roughly 3 million food service workers were currently out of work amid the COVID-19 health crisis, while the National Restaurant Association estimates that up to 5 of 7 million, total, may be out of work in the coming months.

“In the face of this pandemic, we are asking the nation to join us in protecting vulnerable restaurant workers through your generous financial support,” said Rob Gifford, president of the NRAEF, in a press release. “Please donate online immediately at RERF.US so we can help those in need.”

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Impacted restaurant workers can apply for grants starting April 2. Those wishing to donate, or apply, can learn more at RERF.us.

Chef Floyd Cardoz, 59, died of coronavirus complications: report

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Celebrity chef Floyd Cardoz died Wednesday in New Jersey as a result of complications from coronavirus, according to reports.

Cardoz was 59.

The author, restaurateur and winner of Top Chef Masters went to the hospital as a “precautionary measure” last week after he was “feeling feverish,” he wrote in an Instagram post. He later tested positive for COVID-19.
(Photo by Kris Connor/Getty Images for NYCWFF)

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The author, restaurateur and winner of “Top Chef Masters” went to the hospital as a “precautionary measure” last week after he was “feeling feverish,” he wrote in an Instagram post. He later tested positive for COVID-19.

Cardoz was born in Bombay, India, and moved to New York City to be part of the restaurant industry.

In 1997, Cardoz opened esteemed Indian restaurant Tabla with Danny Meyer’s Union Square Hospitality Group. Cardoz was nominated four times for the James Beard Award for Best Chef between 2004 and 2007. In 2009, he was a semifinalist for the prestigious honor.

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Cardoz recently opened The Bombay Canteen and O Pedro in Mumbai, India, which were featured, along with the chef, in the second season of David Chang’s Netflix series “Ugly Delicious.”

Since the news broke, celebrity chefs, hosts and restaurants have posted emotional tributes to the late Cardoz – many of them praising the chef for revolutionizing Indian cuisine in America.

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Before his death, Cardoz had returned to New York City from Mumbai, via Frankfurt, on March 8.

As of Wednesday, the coronavirus had claimed the lives of 19,120 worldwide, and sickened some 428,400.

Celebrity chefs offer quarantine-friendly cooking tips, recipes during coronavirus outbreak

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Cooking while self-quarantining may feel daunting. After all, you can only eat pasta and marinara sauce so many times in a row.

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To pull you out of that impending food rut, celebrity chefs are weighing on Twitter and Instagram with their simple, healthy and isolation-friendly recipes, as well as cooking hacks and recommended shopping lists.

Chef Rachael Ray was among the celebrity chefs offering advice how to cook during a quarantine.
(John Lamparski/Getty Images for NYCWFF)

TV host and celebrity chef Rachael Ray shared with her followers a comprehensive collection of 15 meals made only with “pantry staples” — which include a heaping helping of frozen items and canned goods.

“Keep Calm and Cook On,” Ray shared in her Twitter post encouraging her fans to “cook with a little more love, lean a little more heavily on your pantry…”

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Food Network star Amanda Freitag shares her “Easy AF” tips on how to transform plain chicken by learning how to properly sear food.

“Learning to properly sear food is essential to lock in flavors and make even the most basic ingredients delicious, so if you’re quarantined and getting sick of plain chicken, I promise this will help change the game,” the chef wrote, along with a video of her explaining the technique.

Meanwhile, chef and host Alton Brown tweeted out his super simple grocery list to help everyone “get through this.”

Padma Lakshmi, host of “Top Chef,” advised everyone to stock up on frozen vegetables — saying they often have the same nutrition as fresh — as well as dry goods like beans, lentils, quinoa, orzo, tuna and other shelf-stable items that provide protein, but last longer than “a steak” or more costly items.

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Lakshmi also suggested those concerned about cooking from home make stews or large batch meals and then freeze portions for quicker meals later in the week.

Some chefs are going beyond sharing recipes and are answering your burning questions about how to make delicious and nutritious meals from home.

Chef and restauranteur Tom Colicchio took to Twitter to help those who “are not used to cooking” by sharing a tip he would utilize: “Cook vegetables now and freeze them for future use.”

Chef ad television personality Michael Symon also spent time answering questions on Twitter for those unaccustomed to cooking.

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The chef also shared a pantry-staple recipe fit for a family as part of the Food Network’s 10-day meal plan with pantry items.

As quarantine policies continue to shift around the nation, chefs will likely continue to help out via social media with tips and tricks on how to cook and stay healthy. Meanwhile, these restaurants are still open for take-out and delivery, if you need a break from all those home-cooked meals.

Celebrity chef José Andrés transforming shuttered restaurants into community kitchen

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It’s not all dried beans and packaged ramen — a Michelin-starred chef is serving up free lunch in cities ravaged by the coronavirus.

Chef José Andrés is transforming eight of his acclaimed restaurants in New York City and Washington, DC, into gourmet soup kitchens for those who are struggling to make ends meet in the midst of the coronavirus pandemic.

(Sean Zanni/Patrick McMullan via Getty Images)

THE FOODS TO STOCK UP ON IN CASE OF EMERGENCY

While the to-go only meals cost $7 for guests who can afford it, volunteers running the community kitchens will be flexible with patrons who may be out of work or financially constrained due to a near shutdown of daily life. There’s also an option to donate a meal to someone else who might need it.

“Those who cannot afford to pay we will welcome as well,” Andrés said in a statement, adding that many of his restaurants will otherwise be closed.

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In New York City, where Mayor Bill de Blasio ordered all restaurants to offer only take-out or delivery, Andrés’ Little Spain’s Spanish Diner in Hudson Yards will operate as a community kitchen from its glass garage doors. The rest of the mercado will remain closed. Some of Andrés’ other restaurants in Washington, DC, will also be serving to-go food.

The community kitchen will be open from noon to 5 p.m. daily beginning Tuesday, March 17, offering only takeout service. Also, all his employees are getting paid leave for at least the first two weeks.

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It’s among the measures restaurants around the world are forced to take to address the pandemic. In New York City, restaurants such as Osteria 57 in Greenwich Village are offering discounted menus with to-go service.

But many say they may not be able to weather the financial impact. Jeremy Merrin, who operates the city’s Havana Central chain of Cuban eateries, told The Post last week that his business has dropped 50 percent in recent weeks.

“I’ve lost over $100,000 in catering and events through August, business that I won’t make up again,” Merrin told The Post. “The biggest question right now is whether I stay open or close to preserve my cash.”

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This article originally appeared in The New York Post.

National Margarita Day: Celebrity chef Geoffrey Zakarian explains what makes the perfect margarita

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According to the Food Network star, it all comes down to ingredients.
(Photo by Dave Kotinsky/Getty Images for NYCWFF)

Margaritas. You know ’em, and you probably love ’em. But what makes some versions of this popular happy hour cocktail — and Cinco de Mayo staple — better than others?

Well, according to Food Network star Geoffrey Zakarian, the answer is pretty basic: the ingredients.

NATIONAL MARGARITA DAY: UNUSUAL MARGARITA-MAKING TECHNIQUES TO TRY

“Like everything else, ingredients and product. Only the best limes squeezed to order. Pure cane sugar. Great tequila,” the celebrity chef told Fox News.

However, the ingredients aren’t the only elements that push a margarita from just any drink to your favorite drink. It’s also how you use them.

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“You must not over-sweeten the drink. It can’t taste sweet the first sip. If it does, by the time you finish the 8-ounce glass, it will leave a sugary residue, and you won’t want another one,” Zakarian said.

“It’s a classic mistake making them too sweet,” Zakarian said.

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To avoid this amateur folly, Zakarian shared a recipe that delivers those authentic tequila flavors, but with a fruity — and spicy — twist.

Sidekick Margarita

“It’s a classic mistake making them too sweet,” Zakarian says of sub-par margs.
(Geoffrey Zakarian, Chef/Partner, The National at The Benjamin Hotel)

Ingredients:

  • 2 ounces Avion Reposado Tequila
  • 1 ounce Cointreau
  • 1 ounce passion fruit puree
  • 0.5 ounces fresh lime juice
  • 0.5 ounces spicy agave nectar
  • Chipotle salt and a lime wedge, for garnish

Directions:

  • Rim a rocks glass with chipotle salt. Fill cocktail shaker with ice. Add tequila, Cointreau, passion fruit puree, lime and agave nectar. Pour into rocks glass and garnish with lime wedge.

National Margarita Day: Celebrity chef Geoffrey Zakarian explains what makes the perfect margarita

By

According to the Food Network star, it all comes down to ingredients.
(Photo by Dave Kotinsky/Getty Images for NYCWFF)

Margaritas. You know ’em, and you probably love ’em. But what makes some versions of this popular happy hour cocktail — and Cinco de Mayo staple — better than others?

Well, according to Food Network star Geoffrey Zakarian, the answer is pretty basic: the ingredients.

NATIONAL MARGARITA DAY: UNUSUAL MARGARITA-MAKING TECHNIQUES TO TRY

“Like everything else, ingredients and product. Only the best limes squeezed to order. Pure cane sugar. Great tequila,” the celebrity chef told Fox News.

However, the ingredients aren’t the only elements that push a margarita from just any drink to your favorite drink. It’s also how you use them.

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

“You must not over-sweeten the drink. It can’t taste sweet the first sip. If it does, by the time you finish the 8-ounce glass, it will leave a sugary residue, and you won’t want another one,” Zakarian said.

“It’s a classic mistake making them too sweet,” Zakarian said.

FOLLOW US ON FACEBOOK FOR MORE FOX LIFESTYLE NEWS

To avoid this amateur folly, Zakarian shared a recipe that delivers those authentic tequila flavors, but with a fruity — and spicy — twist.

Sidekick Margarita

“It’s a classic mistake making them too sweet,” Zakarian says of sub-par margs.
(Geoffrey Zakarian, Chef/Partner, The National at The Benjamin Hotel)

Ingredients:

  • 2 ounces Avion Reposado Tequila
  • 1 ounce Cointreau
  • 1 ounce passion fruit puree
  • 0.5 ounces fresh lime juice
  • 0.5 ounces spicy agave nectar
  • Chipotle salt and a lime wedge, for garnish

Directions:

  • Rim a rocks glass with chipotle salt. Fill cocktail shaker with ice. Add tequila, Cointreau, passion fruit puree, lime and agave nectar. Pour into rocks glass and garnish with lime wedge.

Coronavirus-quarantined passengers on Diamond Princess ship fed by celebrity chef Jose Andres

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Remaining passengers and crew on the coronavirus-quarantined Diamond Princess cruise ship docked off Yokohama, Japan are being served meals from celebrity chef Jose Andres’ nonprofit disaster relief group World Central Kitchen (WCK.)

On Tuesday, Princess Cruises announced that WCK meals would be integrated into the breakfast, lunch and dinner options served to the thousands of people stuck on the ship amid the ongoing COVID-19 outbreak. Chefs and volunteers for the nonprofit have been preparing operations at the port since last week, Eater reports.

So far, guests have been served dishes like couscous salad with fresh vegetables, chicken and pasta primavera, the nonprofit kitchen revealed on Twitter.

RESTAURANTS OFFERING FREE MEALS TO LAS VEGAS POLICE AFTER OFFICERS DENIED SERVICE AT COMPETITOR

“Basically what we’re doing here is cooking and preparing everything under our strict standards of sanitation, temperature control, cleanliness. Down at the dock, we immediately load everything into our field kitchen, get all the meals hot, palletize them and put them onto the dock, and then the ship,” chef Tim Kilcoyne of World Central Kitchen said in a Feb. 20 update.

“It’s great to be here in Japan to support the folks on the ship and the staff that has been on there consistently working and taking care of all the guests. [We’re] just trying to help out and give back to them as well,” Kilcoyne continued, thanking the “amazing volunteers” that make the effort possible.

The Diamond Princess has been under a two-week quarantine since Feb. 5. The 621 confirmed coronavirus cases among the cruise ship’s 3,711 passengers represent the largest outbreak outside China.

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On Thursday, Japan’s health ministry announced that two passengers on the quarantined Diamond Princess had died of the coronavirus.

The Japanese man and woman, both in their 80s, reportedly had existing chronic diseases, officials said.

In this Feb. 11 photo, a reporter walks near the quarantined Diamond Princess cruise ship in Yokohama, near Tokyo.(AP Photo/Jae C. Hong, File)

Hundreds of Americans on the ship were evacuated by the State Department on Sunday and Monday, including several who tested positive for the virus but showed no symptoms. They are being quarantined for another 14 days at military bases in California and Texas, except for some who were removed to hospitals, including 13 moved to a quarantine unit at the University of Nebraska Health Center.

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The Japanese government started removing passengers from the ship this week and by Wednesday at least 500 were off the ship.

As of Thursday morning, the viral outbreak has infected more than 75,000 people across the globe, while the death toll has risen to at least 2,000.

A spokesperson for Princess Cruises was not immediately available to offer further comment.

Fox News’ Brie Stimson and The Associated Press contributed to this report.

Coronavirus-quarantined passengers on Diamond Princess ship fed by celebrity chef Jose Andres

By

Remaining passengers and crew on the coronavirus-quarantined Diamond Princess cruise ship docked off Yokohama, Japan are being served meals from celebrity chef Jose Andres’ nonprofit disaster relief group World Central Kitchen (WCK.)

On Tuesday, Princess Cruises announced that WCK meals would be integrated into the breakfast, lunch and dinner options served to the thousands of people stuck on the ship amid the ongoing COVID-19 outbreak. Chefs and volunteers for the nonprofit have been preparing operations at the port since last week, Eater reports.

So far, guests have been served dishes like couscous salad with fresh vegetables, chicken and pasta primavera, the nonprofit kitchen revealed on Twitter.

RESTAURANTS OFFERING FREE MEALS TO LAS VEGAS POLICE AFTER OFFICERS DENIED SERVICE AT COMPETITOR

“Basically what we’re doing here is cooking and preparing everything under our strict standards of sanitation, temperature control, cleanliness. Down at the dock, we immediately load everything into our field kitchen, get all the meals hot, palletize them and put them onto the dock, and then the ship,” chef Tim Kilcoyne of World Central Kitchen said in a Feb. 20 update.

“It’s great to be here in Japan to support the folks on the ship and the staff that has been on there consistently working and taking care of all the guests. [We’re] just trying to help out and give back to them as well,” Kilcoyne continued, thanking the “amazing volunteers” that make the effort possible.

The Diamond Princess has been under a two-week quarantine since Feb. 5. The 621 confirmed coronavirus cases among the cruise ship’s 3,711 passengers represent the largest outbreak outside China.

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On Thursday, Japan’s health ministry announced that two passengers on the quarantined Diamond Princess had died of the coronavirus.

The Japanese man and woman, both in their 80s, reportedly had existing chronic diseases, officials said.

In this Feb. 11 photo, a reporter walks near the quarantined Diamond Princess cruise ship in Yokohama, near Tokyo.(AP Photo/Jae C. Hong, File)

Hundreds of Americans on the ship were evacuated by the State Department on Sunday and Monday, including several who tested positive for the virus but showed no symptoms. They are being quarantined for another 14 days at military bases in California and Texas, except for some who were removed to hospitals, including 13 moved to a quarantine unit at the University of Nebraska Health Center.

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The Japanese government started removing passengers from the ship this week and by Wednesday at least 500 were off the ship.

As of Thursday morning, the viral outbreak has infected more than 75,000 people across the globe, while the death toll has risen to at least 2,000.

A spokesperson for Princess Cruises was not immediately available to offer further comment.

Fox News’ Brie Stimson and The Associated Press contributed to this report.