Urban cuisine Local chefs face off in ‘Bite Club’

By Andrew Warren TV Media

Serious foodies know that every city is unique. Oh, I’m not just talking about the sights, the monuments and the culture. Every city has its own unique culinary scenes and traditions, even if you do need to dig beneath the surface to find it.

Food Network chef Tyler Florence returns for a second season of “Bite Club” on Tuesday, May 7, with a visit to a new city and a new restaurant. In each episode,

Florence visits a new town where he invites three of the host city’s resident chefs to throw down in a culinary battle. Two more local chefs serve as the judges, sampling the food put out by their peers and ultimately awarding the title of Bite Club Champion to one of them.

Simple, right? Well, it’s a tad more complicated than that — and a lot more local. To keep things on theme, the chefs all cook in a local restaurant, but there’s no home-terrain advantage to be had; the restaurant is always one that none of the chefs have cooked in before, leaving them in the dark about just what ingredients, cooking equipment and even serving dishes they’ll have at their disposal until they’re already in the thick of things.

In the first round of cooking, each of the three local chefs reveals a special ingredient that they’ve brought to the table, and then all three of those mismatched ingredients must be used in each chef’s dish. In the second and final round, the host reveals three ingredients that speak to the culinary heritage and traditions of the area, and again the chefs are challenged to somehow bring them all together into a cohesive dish that speaks to their hometown’s palates. There have been a few tweaks to the show’s format since the first season, but its core remains unchanged: three local chefs engaged in a friendly cook-off in a strange kitchen, using local ingredients to put out the best food that they can. Local pride is on the line in the second season of “Bite Club,” premiering Tuesday, May 7, on Food Network.

Sunday, May 5

Noon (8) WDSE Around the Farm Table

1:00 p.m. (9) KAWE Lidia’s Kitchen Today’s menu includes swordfish skewers with a sweet and sour sauce and stuffed calamari.

2:00 p.m. (9) KAWE The Great British Baking Show The remaining bakers undertake double-crusted fruit pies, English custard tart.

Monday, May 6

1:00 p.m. (11) KARE The Rachael Ray Show Viewers are presented with great recipes and simple solutions for everyday issues.

Tuesday, May 7

1:00 p.m. (11) KARE The Rachael Ray Show Viewers are presented with great recipes and simple solutions for everyday issues.

Wednesday, May 8

1:00 p.m. (11) KARE The Rachael Ray Show Viewers are presented with great recipes and simple solutions for everyday issues.

Thursday, May 9

1:00 p.m. (11) KARE The Rachael Ray Show Viewers are presented with great recipes and simple solutions for everyday issues.

Friday, May 10

12:30 p.m. (9) KAWE Food Over 50 Creative desserts that contain a healthy package of nutritionally sweet benefits.

1:00 p.m. (11) KARE The Rachael Ray Show Viewers are presented with great recipes and simple solutions for everyday issues.

Saturday, May 11

7:00 a.m. (2) KTCA Steven Raichlen’s Project Smoke

TRAV Food Paradise We feature comfort food just like mama used to make: from mac ‘n’ cheese to pot pie.

7:30 a.m. (2) KTCA Lucky Chow Track the evolution of Chinese food in America through the eyes of two restaurateurs.

8:00 a.m. (2) KTCA Nick Stellino: Storyteller in the Kitchen

TRAV Food Paradise This food tour heads to eateries for handheld food, with no bowls, plates or utensils.

8:30 a.m. (2) KTCA Moveable Feast With Fine Cooking Pete goes to Mexico City and meets top chefs Jorge Vallejo and Eduardo Garcia.

9:00 a.m. (2) KTCA Martha Bakes Learn to bake anise-flavored chrabeli, jam-filled linzer cookies and pfeffernusse.

TRAV Bizarre Foods: Delicious Destinations Walleye, bundt cake, and the Jucy Lucy are on tap for Andrew in the Twin Cities.

9:30 a.m. (2) KTCA How to Cook Well

With Rory O’Connell Celeriac fritters and casserole roast pheasant are made.

10:00 a.m. (2) KTCA Mexico: One Plate at a Time Rick makes classic ceviche. (N)

TRAV Bizarre Foods: Delicious Destinations Andrew samples smoked salmon, soda bread, black pudding and Guinness in Dublin.

10:30 a.m. (2) KTCA Kevin Belton’s New Orleans Celebrations Dishes include: grilled oysters; oyster tama- les with red chili sauce; and oyster chowder. (N)

TRAV Bizarre Foods: Delicious Destinations Miami’s beaches make it a hot spot, but it’s the food that really gives this city flavor.

11:00 a.m. (2) KTCA Jacques Pepin’s Heart & Soul in the Kitchen Jacques prepares dishes once enjoyed with his dear cooking companion Julia Child.

11:30 a.m. (2) KTCA Lidia’s Kitchen Lidia demonstrates a fun way to make friends and family happy with a pasta party.

Noon (2) KTCA Sara’s Weeknight Meals

(9) KAWE America’s Test Kitchen From Cook’s Illustrated

12:30 p.m. (2) KTCA America’s Test Kitchen From Cook’s Illustrated Becky Hays makes Julia a Brazilian classic: shrimp and fish stew.

1:00 p.m. (2) KTCA Jamie’s Quick and Easy Food Asian tuna steak salad and sweet and sour chicken noodles are served.

1:30 p.m. (2) KTCA New Scandinavian Cooking Niklas investigates the great variety of produce from a productive farmland.

2:30 p.m. (8) WDSE To Dine for With Kate Sullivan Jim McIngvale takes us to Lopez Family Restaurant.

3:00 p.m. (8) WDSE America’s Test Kitchen From Cook’s Illustrated

4:00 p.m. (8) WDSE Confucius Was a Foodie Christine eats her way through the Chinese Solar Lunar calendar.

Brainerd Daily Dispatch, MN: Food May 5, 2019 to May 11, 2019

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