Robert Revives the Jersey Shore on Holiday: Impossible 2
FN Dish – Food Network Blog
“It’s our biggest mission ever: two locations, three days, $50,000,” Robert Irvine said of what he was about to take on in Ship Bottom, Long Island Beach, N.J. Just one year ago, that community was devastated — along with so many others along the Eastern Seaboard — when Hurricane Sandy smashed on shore with powerful winds and rain, plus multiple-feet-high storm surges. In the spirit of the season and true to Robert’s selflessness, the Restaurant: Impossible host teamed up with Lexus for Holiday: Impossible 2 to give two Ship Bottom businesses that were nearly decimated by the storm a second chance to thrive. With the help of Lexus’ generous donation of extra time and an increased budget, plus the commitment of his design and construction teams from Restaurant: Impossible, Robert transformed LBI Pancake House and Ship Bottom Volunteer Fire Company, both once waterlogged from the storm and in dire need of updates if they were to have any chance at lasting futures.
While it’s rare for Robert to undertake a project of this magnitude, it’s no surprise that he didn’t let the feat stop him from completing it on time and with the very best results. After just a few days of work, he reopened LBI Pancake House for owners Bill and Carole Waldron as a vibrant, welcoming eatery worthy of the neighborhood, and he introduced a revitalized kitchen and lounge area at Ship Bottom Volunteer Fire Company President Dan English and Fire Chief Wade Bradley, as well as the company’s 30 members. Read on below to hear from Carole and Dan, find out how their locations are doing today and see behind-the-scenes photos.
Carole says of the all-new LBI Pancake House: “Bill and I absolutely love the new design, the color [and] the brightness of the restaurant. My favorite is the mosaic wall.” She notes that, in particular, customers “are thrilled the booths are back, plus they love the color combination” of the redone interior.
Given that this time of year is the off-season at the Shore, Bill and Carole haven’t begun serving lunch yet at LBI Pancake House, but Carole explains, “We love the beach-to-go idea and are most anxious to advertise and execute it next season.” Looking back on the transformation, Carole says, “Robert gave and exhibited such enthusiasm for the restaurant business and showed us that change is good.” She adds, “His ideas were magnificent and we are excited to follow them out.”
At the fire company, “Everyone is just loving the new spaces,” according to Dan. He also says that the “membership is getting better.”
The team at the firehouse is taking full advantage of the updates, Dan says. “We have noticed that a lot more people are hanging out upstairs in the lounge .… Nobody ever hung out up there before.” He explains: “Now we are holding our monthly meetings downstairs in the hall. Once [the] meeting is over we go straight upstairs to the Robert Irvine lounge … and cook and just hang out! Watching TV, playing pool, shuffleboard.”
Dan offered sincere thanks to everyone who made the transformation possible, saying, “Words cannot express enough what it means to the members of the fire company. You have changed the whole morale and atmosphere here.”
More from Restaurant Revisited:
Mike La Susa’s Italian Restaurant (December 4)
Seven (November 27)
Georgia Boy Cafe (November 20)
Coach Lamp Restaurant & Pub (November 13)
The Windsor 75 (November 6)
Ducky’s Family Restaurant (October 30)
Mama Campisi’s Restaurant (October 23)
Aponte’s Pizzeria (August 25)
Benner Street (July 28)
Hurley’s American Grille (July 21)
Kalico Kitchen (July 14)
Angelo’s (June 23)
Pier West Restaurant (June 16)
Pinehurst Country Lodge (June 9)
Bryan’s Smokehouse (May 26)
Wagon Wheel Family Restaurant (May 19)
Mom & Dad’s Italian Restaurant (May 12)
Smitty’s Restaurant (April 28)
Old World Italian Restaurant (April 21)
Joe Willy’s Seafood House (April 14)
Sweet Tea’s Restaurant & Catering (March 24)
Soup to Nuts Diner (March 17)
Caseyville Cafe (March 13)
Maniaci’s Italian Restaurant (March 10)
Dinner Bell Restaurant (February 27)
Nanny Goat’s Cafe & Feed Bin (February 20)
Sapori D’Italia (January 23)
Windseeker Restaurant (January 16)
Whiskey Creek Steakhouse (January 2)
11 Psychological Tricks of the Supermarket Trade
FN Dish – Food Network Blog
As we’ve seen in Guy’s Grocery Games, navigating a grocery store is not an easy feat. You go in for milk and leave with six bottles of wine (on sale!) and a bag of chips. Our friendly grocers are just honest businesspeople trying to sell some food. We would never accuse them of Jedi mind tricks.
Okay, yes we would. No consumer arena has been as psychoanalyzed as much as the grocery store. Like any responsible business owner, grocers have studied their consumers and learned what makes us tick. Often referred to as “the racetrack,” a grocery store is designed to get you into the “track” and make you go as slowly as possible through every aisle. Most of the major products have been strategically placed to maximize your time and money spent.
Here are a few tricks of the trade:
1. Locked Door Behind You: Grocery store doors are usually one-way. Once inside, you’ll have to walk past a few special offers to find the exit. It’s like when the frail, screaming victim in a horror movie realizes the only way out of their current environment is through it. Instead of killing you, grocery stores just want to sell you some Oreos.
2. Fresh Cuts: Neil Diamond doesn’t bring you flowers? Forget him. The grocery store greets you with hundreds. First impressions are important and the bucket garden of tulips right inside the front door says, “You’ve come to a fresh place of earthy joy.” There’s also a theory that sensory stimulation overwhelms us. It fries our mental motherboard and makes us more susceptible to impulse buys.
3. Dollars and Scents: Speaking of stimulation — know how when you get within 10 square miles of an American airport or mall, you can smell the kiosk selling cinnamon rolls? And how you would now knock over grandparents and small children for a taste? The bakery serves the same purpose. The grocer stimulates your appetite with one the world’s most primal intoxicants: the smell of baked bread. It urges you to shop with your stomach, not your budget-conscious brain.
4. Got Milk?: Remember in the ’80s when, as an aspiring break dancer, you signed up for the free boom box? All you and your legal guardian had to do was sit through a six-hour sales pitch on time-shares in Mexico. Same concept. You really wanted that boom box, and we all really want milk. Grocers are willing to give it to you, but only after they walk you through their entire sales pitch.
5. Center Stage: The center aisles with the name-brand goods are the most profitable. That’s why items necessary for life — like cereal and coffee — are placed in a middle aisle. And they’re often in the middle of that middle aisle. That way, no matter which direction you come from, you’ll be exposed to a half-aisle of stuff you didn’t know you needed until right now.
6. Shuffle the Deck: Face it. Most of us go back to the store for the same 10 items every few days. Doing so, we could easily develop our own “route” through the store and set autopilot when we enter the door. That’s why grocers shuffle the deck. The crate where the apples have been for the last couple months? Now seasonal blueberries for $50 a box (two for $80!).
7. Fill ‘Er Up!: Aside from those planning for a zombie apocalypse, very few people need a shopping cart that large. But here’s the thing. If humans are put in charge of a hole, we have a psychological need to fill it. That’s why the shopping cart has doubled in size and those little carry baskets are intentionally hard to find.
8. The Right Stuff: Americans “read” the world left to right. Our eyes are always leaning to the right side, or toward the natural progression of the “story.” So that’s where supermarkets often put the items you’re most likely to buy.
9. Eye Bombing: Not that we’re lazy people, but we are. We buy mostly what’s at eye level, so that’s where grocers put their high-profit margin stuff. The bulk economy foods are almost always on the bottom shelf, next to the boxed wine. Any cereal with a cartoon character who looks stricken with emotional issues? They’re put at thigh-level, which is eye level for your kiddo, who is now struck with a desperate, loud, crying need for sugar-spackled grains.
10. Freebies!: People come into the supermarket “on a mission.” It’s in the grocer’s best interest to encourage you to slow down, hang out awhile. Pausing for free nibbles helps. It also whets your appetite.
11. Make It Rain: How convenient. They let you put money into your pocket as soon as you walk in the door. And now that you’re so terribly wealthy, you may as well splurge on that gourmet bottle of olive oil.
12. Tuning In: Studies show that you slow down and take your time when you hear music. Speed metal is out, Air Supply is in. Let’s slow dance.
Bonus: As for that screaming child blocking the aisle with his tantrum, making you stop by the really expensive imported foodstuffs? A paid actor.***
*** This one is a complete lie. We just made it up. That’s how lies work.
Crisp Mozzarella Sticks — Most Popular Pin of the Week
FN Dish – Food Network Blog
Whether it’s football Sunday or you’re planning appetizers for a holiday party, you can’t go wrong with a crowd favorite: mozzarella sticks. This week’s Most Popular Pin of the Week is a crispy, oozy recipe for the whole family — and one that is calcium-packed. The pizza flavor profile makes them extra tasty to kids’ palates.
For similar inspiration for dairy recipes, visit MyPlate’s Dairy board or Food Network’s boards on Pinterest.
Get the Recipe: Crisp Mozzarella Sticks
Baked Artichoke Dip, Lightened Up
FN Dish – Food Network Blog
Traditional artichoke dip is delicious, but the calories and fat lurking in every bite may surprise you: 1/4 cup has 200 calories and 7 grams of saturated fat. That’s without crackers or chips (and assuming anyone stops at 1/4 cup!). Most recipes are made with an overload of mayonnaise, sour cream and cheese. The good news is, there are quick and easy ways to lighten things up, including swapping in nonfat Greek yogurt. Put crudité on the side, and serve the dip at a holiday party or any time.
Baked Artichoke Dip with Red Peppers
2 (14-ounce) cans artichoke hearts, drained and chopped
8 ounces light vegetable cream cheese, softened at room temperature
6 ounces plain nonfat Greek yogurt
1/2 cup diced roasted red peppers
1/4 cup plus 1 tablespoon shredded Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the artichoke hearts, cream cheese, yogurt, roasted peppers, 1/4 cup of the Parmesan cheese, parsley and green onions. Mix well. Transfer the mixture to a shallow baking dish and top with the remaining tablespoon of Parmesan cheese.
3. Bake for 20 to 25 minutes, until hot and bubbly. Serve with an assortment of vegetables for dipping.
Nutrition Info Per Serving (1/4 cup)
Total Fat: 5 grams
Saturated Fat: 3 grams
Total Carbohydrate: 16 grams
Sugars: 3 grams
Protein: 8 grams
Sodium: 781 milligrams
Cholesterol: 15 milligrams
Fiber: 4 grams
Bobby’s Blondies — 12 Days of Cookies
FN Dish – Food Network Blog
It’s time for 12 Days of Cookies, Food Network’s annual virtual cookie swap. Each day, visit us here on FN Dish for a peek at new holiday cookies, party-planning tips and top techniques for rolling, spooning, slicing, baking and decorating delicious sweet treats to give — or keep — from your favorite Food Network chefs
Bobby’s bar cookies don’t require multiple batches in the oven; they’re baked all in one butter-and-parchment-lined baking pan. Starting with a classic blondie base, Bobby then adds milk-chocolate chips, toffee chips and toasted almonds. The butterscotch and molasses flavors from the light and dark brown sugars plus the toffee chips contrast well with the chocolate and nuts. Be careful not to overmix your batter, in order to avoid a tough blondie.
Get Bobby Flay’s Blondies recipe, and check out 12 Days of Cookies for dozens more recipes and holiday baking inspiration. Then, join the conversation: Tell us what you’re baking this season and what your all-time favorite cookie is.
• Find recipes for our Top Holiday Cookies and bake up a batch in your kitchen.
• See Top Chocolate Cookies.
• Host your best cookie swap yet with these easy party ideas from Cooking Channel.
• Learn how to decorate cookies like the pros.
• Show us your best cookie creations.