The Great Food Truck Race - This episode is the berries!

Smell the strawberry fields - The food trucks are in Oxnard, California at the Strawberry Festival. Carreto Siciliano struggled with the meaning of  the term savory. The Lei-Away Leidies took advice from a stranger for a good place to park. Stranger danger? No!  The stranger turned out to be married to their aunt! Being Polynesian, the "Coconut Wireless Network" really works to connect them with their California relatives. 

The Cheese Twins with Grilled Cheese All Stars did well with their strawberry BBQ sauce. Sweet Southern Soul earned praise with their strawberry quesadilla. The first challenge is worth $300 in the contestant's till. There were two finalists: Grilled Cheese All Stars and Sweet Southern Soul with "S.S.S." taking the win. 

Aunty Tina came through for the Lei-Away Leidies and business picked up. Long live the Coconut phone! Grilled Cheese All Stars dropped their price, gained a line, but were not ready for their customers right away. Big Mista's Fatty Wagon got response to their vigorous marketing tactics with Mrs. Mista as their cheerleader. Sweet Southern Soul did well and did a strawberry high five! And then there was a showdown between the Cheese Twins and the Fatty Wagon. Good thing they weren't in a Western. 

Carreto Siciliano makes me want to put strawberries in my pasta sauce. Big Mista's Fatty Wagon gave them a run for their money with the Sicilian Fatty (hot dog), but over filled their propane tank which delayed cooking time. Uh-oh. Big Mista's Fatty Wagon tried to poach Carreto Siciliano's customers. Will Vinny's Mom give in to temptation and buy a grilled cheese from the Twins? The Lei-Away Leidies stole the show with a hula dance! Then, the Cheese Twins tried to poach customers from Carreto Siciliano. I guess Vinny's team is a hot target.

Lei-Away Leidies' luau worked - They took first place! Carreto Siciliano took 2nd place. Sweet Southern Soul took 3rd place. In 4th place was Grilled Cheese All Stars. It broke Tyler's heart to see Big Mista's Fatty Wagon go. Tyler wants to go down South and get a plate of 'que from them next time he gets a chance. 

The Big Mistah Team!

Next stop is Wine Country! 

Look out! Here comes the Great Food Truck Race!

My husband and I watch Food Network regularly and didn't see any ads for it, but we're glad the Great Food Truck Race is back. I was sad to see Fortune Cooking go, especially since we were cheering when Chef Tom Lin won on Guy's Grocery Games.

Chef Tom from Fortune Cooking at the wheel!

The Carretto Siciliano food truck's risk paid off. Still in the race are: Big Mista's Fatty Wagon, The Cheese Twins from Grilled Cheese All Stars, Lei-Away Leidies and Sweet Southern Soul. Many teams struggled, but they're still in the race. May the best team win!

For more on the show, click here: http://www.foodnetwork.com/shows/the-great-food-truck-race.html

Food Network Star Kids - What are we looking forward to?

I came across the episode guide on the Food Network website. 

See what is in store for us tomorrow at 7pm Central Time (and the following Sundays): 

Orange You Glad it's Brunch?

The seven junior finalists' creativity is put to the test when they cook up their two best brunch dishes, using fresh-squeezed orange juice in one dish and serving the other dish in an actual orange. Finalists present their dishes on a morning talk show to mentors Tia Mowry and Donal Skehan, along with special guest mentor and YouTube star Elise Strachan. (Episode: FK0102ZH)

Team Livestream.

In a test of communication skills, the six junior finalists must work in teams of two to prepare a tasty two-item Sunday dinner, then livestream a tip about their meal. Tia Mowry and Donal Skehan, along with special guest mentor and online video personality, Gabriel Conte, will determine which team had the most successful livestream. At the end of the day, one junior finalist is eliminated. (Episode: FK0103H)


Fake it Til You Make it.

It's all about confidence for the five junior finalists when they must sell an audience on an unusual ingredient. Then, the kids must use a different odd ingredient in a dish and present it to mentors Tia Mowry and Donal Skehan. One junior finalist's dish will not make the cut and be sent home. (Episode: FK0104H)


Hollywood Power Lunch.

The focus is on charisma as the four remaining junior finalists must pitch two of their favorite lunch dishes to mentors Tia Mowry and Donal Skehan, along with some special guests -- comedian Loni Love and actor Neel Sethi, breakout star of The Jungle Book. With a few notes and adjustments from the panel, one dish is greenlit, while another competitor is sent home. (Episode: FK0105H)


The Most Important Meal of My Life.

The three remaining junior finalists shoot sizzle reels to whet the appetites of mentors Tia Mowry and Donal Skehan as they shop for ingredients to prepare "the most important meals of their lives." Back in the kitchen, the kids must prepare and present their final dishes, while their sizzle reels are played back to the mentors, to determine who will be named the first ever Food Network Star Kid and host their own series on FoodNetwork.com! (Episode: FK0106H)

Find out more about the show at: http://www.foodnetwork.com/shows/food-network-star-kids.html

Getting into Food Network Star Kids.

In spite of Sydnie's rough start in her audition, I hoped she'd make it. She reminds me of a cheerful, little pixie. I loved her Snap Tip. Tyra is a natural on camera. It was great to see Nicholas on TV again.  Gracie is cute even if she forgot to introduce herself. For her age, pinwheel lasagna is a daring dish. Liam produced a star quality dish. 

My husband, Dan,  is watching, too. He said, "So far, there is nobody obnoxious on the show." He and I are impressed with the teamwork they show. Adult contestants don't help one another out as often as the kids do. 

Sal gave us a good public health tip. Amber's kitchen safety tip was cute and funny. My husband added that she stood up for what she did. Isaiah cooked like an angel.  I love Sammy - he had the 'poifect' Snap Tip. I like all of the contestants, even if I didn't describe all of them. I am blogging as I watch and sometimes the action happens too fast for me. 

Congratulations to Sammy for the best Snap Tip! So sorry to see Sydnie go. You're still cute, Sydnie!

Find out more about the show and contestants here: http://www.foodnetwork.com/shows/food-network-star-kids.html

Hey #TeamWells! Tweet to Food Network and Cooking Channel: We want to see Jernard on TV!

Jernard Wells, The Chef of Love

We saw Jernard's pilot on the final episode of Food Network Star, last night. What personality! What gusto! And he dances! Many is the time first runner ups have had successful shows on the Cooking Channel. Look at Jeffry Saad from United Tastes of America. Countless other almost winners have trimuphed on food TV shows. Nathan Lyon, Guy Fieri's fellow contestant from Season Two of Food Network Star has his own show on the Discovery Channel - A Lyon in the Kitchen. 

So, Food Network and Cooking Channel - We want Jernard! We want Jernard! If you agree, share on Facebook or ReTweet - Thanks - Liz 

Twitter handles: 

+Food Network 

+Cooking Channel 

Jernard Wells, The Chef of Love, is in the final three! #FoodNetworkStar #PilotEpisode

On last night's episode of Food Network Star, Jernard Wells wowed the judges with his pork chops with mac and cheese! He even did a few cartwheels when chosen to shoot a pilot. So far so good with his performance at the Cajun restaurant. His idea seems to be the most unique. 

Now, I'm on the edge of my seat and I can't wait to see the pilot episode he filmed directed by none other than Guy Fieri! 

Drop the curtain! Interview with Kerry Vincent of ‘Save My Bakery’.

In 2014, there were three TV shows in which restaurants, bakeries and bars had makeovers. Kerry Vincent made Food Network’s ‘Save My Bakery’ fun! She has also been a judge on ‘Food Network Challenge’. As you can see from the interview, she has many unique and stellar accomplishments.

Blog Interview Response

Co-credit, with Kerry Vincent

Questions for Kerry 

Q: I have read that you were a model in Australia. How did you get started?

 A: Yes, I was, and those were the fun days, of dolly birds, Carnaby Street, mod style and mini skirts (which we did better by the way) then maxis, beautiful fabrics and incredible workmanship. I was chosen to walk by an executive head (Miss Buhl) from a leading fashion store. It was a chance meeting and I ended up being a staple part of an iconic couture parade that happened twice a year; all champagne and high tea attended by the local hoi polloi. Miss Buhl targeted me for millinery as well as high fashion, which was significant in Australia; hats are worn often and especially when attending the races (rather like the Kentucky Derby but every weekend of the racing season not just once a year) and at social occasions such as weddings and so forth. I was also at finalist in the prestigious Miss Australia Quest at state level. This competition was about intellect as well as physical attributes. 

Q: I see you live in the United States now. Is your husband an American? If so, how did you two meet? 

A: My husband Doug is American and we met in London in 1973. There was a popular overcrowded hotel lounge frequented by post event theatregoers and I was with a group of people joining the fray. There was nowhere to sit and I spotted Doug and his friend in a huge horseshoe shaped booth for 12 and I asked if they minded us joining them. One thing led to another we all started chatting together, and at the end of the night we swapped business cards and the rest is, as they say, history. 

Q: When did you first get into cake decorating or sugar art? What are some of your first projects? 

A: It is a long story and not a path I intended to take. In the early eighties in Tulsa, OK a friend was in desperate need of a cake as her son was getting married. The foster parents of the bride bailed at the last minute and chose not to take care of the wedding reception; everything was left to the groom’s mother. I was asked to fill in at very short notice. I was out of my depth. I was known on the international Corps Diplomatique circuit as an excellent hostess and planned and executed many an event, dinners and cocktail parties and so on, that involved ambassadorial, consular, foreign envoys, royalty and other high ranking personnel. I had no cake decorating skills beyond knowing basic patisserie level techniques but was an excellent baker. In response to the cry for help, I embarked on a self taught quick crash course on how to put together a wedding cake and what I needed to do to decorate it (I had less than two weeks notice). First stop the local cake supply shop! The shop owner showed me how to make buttercream leaves and roses over the counter as I was purchasing the equipment. I figured it all out and told my friend I thought I could do it. What I did not know at the time was the bridesmaids are the next potential customers and it appeared they loved the cake. I had a lot of requests and turned them all down bar one and then the story was repeated all over again. I knew there was more to decorating than butter cream and decided to gather equipment and books on my next trip to Australia, taught myself the rudiments of the art of gum paste and rolled fondant and the game was on. I changed the face of cake creation in America when I encouraged Bakels to manufacture and market Pettinice in the USA in 1989 and as a result of that, the options for customers has never looked back. There is much more to the story, but it would take a book. 

Q: How does somebody go about founding the Grand National Wedding Cake Competition?

A: Necessity is the mother of invention, there was a need in the plains states to have a really great show so my friend Maxine Boyington and I sat down one day over the kitchen table and hatched the Oklahoma State Sugar Art Show in 1992. Later in 1996 I founded the Grand National Wedding Cake Competition, which showed the way in topnotch cake design and the prize rewards have no peer anywhere else in the world. 

Q: Tell me more about being a judge in Food Network Challenge. Of all the Food Network Challenge episodes, Awesome 80s Cakes caught my eye. Did cake decorating have a distinct style back in the 80s? What were some hot trends in the days of New Wave?  

A: There was no ‘new wave’ of cake decorating in the eighties awesome or otherwise. It was sleepy hollow boring, buttercream everywhere, and no variety at all. The Awesome 80’s theme on Food Network Challenge referenced the historical time frame of the 1980’s not the decorating style. Judging on Challenge always had its limits for finite technical skill. The body of work expected was way beyond the norm in the permitted time given, so there was a lot of forgiveness. The entire showpiece was evaluated on visual appeal, cleanliness, attention to detail, representation of theme among other criteria and there were some amazing creations from artists who really learned to hone their skills and become the leading artists in today’s market et al, in no particular order Bronwen Weber, Karen Portaleo, Kaysie Lackey, Mike McCarey, James Rosselle, Marina Sousa, Anne Heap, Joshua John Russell, Orlando Serrano to name just a few.

 

Q: How did your show ‘Save My Bakery’ come about?

 

A. Save My Bakery is a reality rescue show, but the business strategy would be applicable to any business. The businesses were on the bones of their backsides and the owners seemed paralyzed and unable to diagnose their own problems. My job was to assess the troubles that had piled up in the bakeries and try to educate the owners to embrace a new approach. Many of them were doing the same old, same old, for decades and paid no attention to the myriad changes that were happening outside their walls in the market place. The owners felt that their long-lived history would save them, but it was not supported by store traffic. Some were second and third generation owners who conducted business as their great grandparents did and were oblivious to new ingredients and ideas. A tough love approach was needed to lift spirits (over a nice cup of tea) along with bright ideas to uplift their recipes and cake and bake design.

 

Q: I see that October 6^th is Kerry Vincent Day in Tulsa, OK. Is that your birthday? What all happens on your day? 

A: Nothing much actually, it occurs close to the sugar art show and lots of people reference it, always subject for discussion on social media around anniversary time. It is an honor bestowed to those who impact the community in a positive way by the City of Tulsa. A delegation from the city came to the sugar art show to make the presentation. Initially I had no idea why they were there, I was busy, in fact I kept them waiting for two hours until my husband came and told me they needed to speak to me urgently – they were all lined up on stage and gave the proclamation in front of my peers.

Q: Will we see more of ‘Save My Bakery’? If not, will we see you again on TV, as a judge maybe? 

A: Save my Bakery is in my rearview mirror at present. We filmed it in the worst winter on record and I still get chills thinking about how miserably freezing cold it was. Currently I have some other projects in the wings. I have forged a relationship with HSN and Disney in an exciting collaboration over Alice Through the Looking Glass, which was completed when the movie premiered May 27, and I am told there are more opportunities to come in the future. I have finished a wonderful pilot for a new show but can make no disclosures about content because of my contract with the production company, but stay tuned! 

Q: Anything else you want to add? 

A: Afternoon tea is one of my favorite pastimes and somehow it has wound itself into my professional life. There have been multiple instances where ‘tea and me’ have become synonymous. Recently, I spent time ‘rocketing down the rabbit hole’ with a HSN and Disney collaboration for Alice Through the Looking Glass. And now I find myself involved in conversation about more tea drinking things and themes with the visually delicious Tea Time magazine. Watch out for the September/October issue on newsstands August 15th! There are more stories told. 

Credentials and contact information: 

Kerry Vincent

Food Network Host: Save My Bakery: Food Network Challenge

Judge: The Great Australian Bake Off

International ICES Sugarcraft Hall of Fame 2004

Dessert Professional Hall of Fame 2010

Lifetime Achievement Award presented NY 2016

Oklahoma State Sugar Art Show Director

Author: Romantic Wedding Cakes

Freelance and Feature Writer

10530 South Urbana Ave

Tulsa, OK 74137-6247

P: 918 299 7125

E:     KVsugarArt@aol.com