Celebrity Grub Film/Television

The Internet Is FURIOUS Over ‘Man Vs. Food’ Returning Without Adam Richman

Nearly a decade ago, the Travel Channel aired a show that could arguably have pioneered the concept of food porn. Man Vs. Food followed host Adam Richman around as he submitted his body to food challenge after food challenge across the country.

The show ran for 85 episodes before ending in 2012.

Now, food challenges are at the height of their popularity and the Travel Channel is bringing back its hit series – only without Richman.

Travel Channel announced the return of the beloved show with a new host, actor, and comedian Casey Webb. This news did not bode well with Twitter fans of the original show, who had no qualms with voicing their opinions regarding the announcement of the new host.

We’re sure fans new and old will learn to love Mr. Webb once the new Man Vs. Food airs. Kind of like how everyone loved Josh Meyers replacing Topher Grace in the final season of That ’70s Show.


‘Man vs. Food’ Host Adam Richman Sheds 60 Pounds


Adam Richman of Travel Channel’s Man Vs. Food is know for mastering the art of beasting. Travelling around the country attempting a variety of food challenges is one thing, but doing this episode after episode for four years is both impressive and slightly terrifying. Richman always took his duels like a champ, but all those burgers and pizzas and ghost pepper chicken wings must’ve taken a toll on his waistline… right?

Well, since filming MVF‘s final episode earlier this year, Richman has dropped a whopping 60 pounds. He’s eating much less dairy and white flour and has amped up his exercise, but we can’t help but think eliminating those three milkshakes + a pound of fries challenges had something to do with the loss.

Check out his transformation from 2011 to today:

Major kudos to the host for dropping that much weight the healthy way. I’d also like to take this opportunity to personally thank Richman for showing us how studly he looks in a suit and tie. Dayum.

H/T HuffPo


Andrew Zimmern Talks Bizarre Foods America [INTERVIEW]

There are few things in the world that Andrew Zimmern won’t eat. Walnuts are one of them.

Andrew is a father, chef, food writer, teacher and TV personality. You probably recognize him from Travel Channel’s hit series Bizarre Foods where he travels to different countries and eats food some people can’t even stomach the idea of.

In January, Andrew’s new show Bizarre Foods America launched. Throughout the season, he goes to different states in the U.S. to explore unfamiliar cuisine people thought they knew well.

Tune in on Travel Channel on Mondays at 9 p.m. EST to check it out. In the next episode, Andrew visits West Virginia. Today, he talks with FOODBEAST:


What inspired you to start cooking?
Oh gosh. I came from a family that put high value on food and where it comes from, and the food experience. My family is made up of a lot of adventurous diners, travelers.  My family liked to entertain a lot at home so I didn’t really know people who didn’t like to [cook].


Has anyone is your family traveled as much as you have?
My father, but not quite to the level [as I have]. I don’t think very many people in the world travel to the level I travel in terms of the number of countries in a short amount of time, to the variety of places I go, but I’m making a travel TV show.

My dad was in an international business and traveled a lot when I was younger.


Why is food important to you?
Oh gosh, like math and music, it’s one of the ways that both define our culture but is very easily tradable with other people. It’s a universal.  Food is something not only can we share with people all around the world, but we participate in it many times a day.  You can go days without music or looking at art, but you can’t go too long without food. So as a tool to look at other cultures and understand more about our own, and to also share other experiences with other people, I think food is the perfect medium for that.


So would you say it’s a universal language in a sense?


How did you get the idea for Bizarre Foods?
Well, I always loved traveling.  I always wanted to tell food stories about other cultures, and I wanted to use those stories to define those cultures and put them in context for people. Once I had the opportunity to actually get out and try to talk about it for television, I presented it as a pretty simple equation: Food is great, it’s popular. Food with stories is even greater and more popular. And food with stories of the fringe is the greatest of all because they haven’t been told before.


What’s the weirdest thing you’ve encountered in the new series, Bizarre Foods America?
It’s like asking a dad which is his favorite kid.

Wow, um. I go to West Virginia every year; I love West Virginia. I think the reminder that there are still places in our country where people hunt to make their breakfast, and hunt in the mornings for their supper and still live a life where everyone in the community knows how to cook: boys, men, women, grandparents. Everyone knows how to cook, knows how to hunt, knows how to build a campfire, knows how to fix a car, knows how to put a roof on a building. I just adore West Virginia for a 1,001 reasons.

Another big surprise to me after traveling around the United States for one whole year is the reminder that, while so many of us consider ourselves to be American, it’s a modern idea of what being American is, and when I’m with tribal people in the Pacific Northwest, in Florida with the Seminole, in New Mexico with the Pueblo and I have a chance to actually hear their language spoken, that is our language. Their food is our food. So celebrating the indigenous cultures around our country, the first peoples of America, as I like to call them, is a real privilege.


Obviously you’ve tried a lot of things, needless to say, is there anything you’ve wanted to try but haven’t had a chance to yet?
Oh my gosh. Everyone thinks the list of things I’ve seen and done is vast, but the list of things I haven’t seen and haven’t done is even vaster. I could go on and on about the stuff I wish I could do. Just for my own sanity, I like to concentrate on the things I’ve experienced and less on the things I haven’t so I can stay somewhat balanced.


What do you hope people will gain from watching your show?
Well, after running around the world for five or six years doing the last few seasons of Bizarre Foods, I wanted to come home to America for a couple of reasons. Mostly because I was sick and tired of hearing for people saying, “Oh, well when you’re in tribal Africa or the mountains of South America, of course the food is going to be pretty strange.” I wanted to show them, in the ways our traditional show makes the unfamiliar familiar, that in fact the least familiar might be the thing that’s found right in their own backyards, literally. Or certainly, their neighbor’s backyard. I think we did a really good job at that. I wanted to show people what they knew the most about, they knew the least about. I really like the new shows.


What’s the most valuable thing you’ve learned through your travels?
The most valuable thing is our ugly and human fragility.


How so?
We prejudge things. We’re not very accepting, and we tend to judge a lot of things without any investigation at all. You know the old saying goes, “Don’t judge a book by its cover,” but a lot of times in this country we don’t even look at the cover.


What are your must-haves when it comes to travel?
I have to have my phones, laptops, and my iPad, and my Kindle. I like to be connected. But I like to be in control of it and put it away when I need to.


If you were a food what would you be?
I would definitely be a clam.


Hard and salty and ugly on the outside, but super sweet and addictive on the inside.


If you had to eat the same dish every day for the rest of your life, what would it be?
Roasted chicken


What advice would you give to aspiring food professionals?
It’s really simple, you got to work twice as hard as you imagine anyone else would. And you have to develop your own voice and your own point of view with your product.  If you don’t have something unique to say, and you don’t have a point of view, it’s very, very difficult to be heard in this business.


First Promo Poster for Anthony Bourdain’s Show “The Layover”

Anthony Bourdain fans have plenty to be happy about this Fall, as the chef will be premiering his new Travel Channel show The Layover. The show will be airing November 21st at 9pm et/pt , and with the release date rapidly approaching we now have a look at a full size version of the promo poster being shoveled around for the new series.

The premise for The Layover has the audience follow the best-selling author and host of Emmy-award winning series “No Reservations” as he travels across the world to unexpected destinations and hits all the essential places, people and food in a span of 24-48 hours.

The poster has a ton going on, Bourdain holding chopsticks in one hand, shoes dripping water, and a slogan that makes this show resemble a Liam Neeson flick:

[Thx Eater]


Anthony Bourdain’s Newest Original Series — The Layover

The Travel Channel earlier today announced the premiere date of No Reservations star Anthony Bourdain’s latest original series The Layover. In the show’s hour-long weekly slot, Bourdain will spend 24-48 hours in an unexpected city and cover the “essential ‘must see'” locations, people and food. The ten-episode premiere season will stop by New York, Los Angeles, San Francisco, Miami, Hong Kong, Singapore, London, Rome, Montreal and Amsterdam.

The first episode will air Monday, November 21st at 9:00 p.m. ET/PT.

Here’s the official word from the Travel Channel on the new show:

Anthony Bourdain, contemporary cultural anthropologist, best-selling author and host of the Emmy-winning series, “No Reservations,” turns the travel genre on its head in Travel Channel’s newest original series, “The Layover.”

Beginning Monday, November 21st at 9:00 p.m. ET/PT, Bourdain is back like never before with a high octane series that gives him just 24-48 hours to explore an unexpected destination. Viewers get a ringside seat as Tony goes on the hunt for local intel and explores the essential “must see” places, people and foods in locations throughout the U.S., Asia and Europe. His itineraries, completely off the beaten track and all completed within a matter of hours, are mini-trips of a lifetime. No nonsense and budget friendly, Bourdain reveals insider tips that only the most seasoned travelers would know.

In each hour-long episode of the 10-part series, Bourdain explores a different jet-setting hub proving that layovers are opportunities for travelers to mingle with locals, crash parties, dine on local cuisine, and explore cultures. From New York, Los Angeles, San Francisco, Miami to Hong Kong, Singapore, London, Rome, Montreal and Amsterdam, viewers learn where to go, where to stay and what to eat, to maximize their enjoyment no matter how much or little time they have in that city.

“’The Layover’ is a fast, busy and content-filled hour,” comments Bourdain. “We go to spots that I personally think are cool and fun for all budgets. In every case, these are places where I either did go, or would visit even when the cameras are off. ‘The Layover’ is a reflection of what I’ve learned over time. It’s about telling a story that viewers can recreate themselves.”

Travel Channel has partnered with the award-winning production company, Zero Point Zero to produce “The Layover” series. They also produce the network’s critically acclaimed and Emmy award winning travel series, ‘Anthony Bourdain: No Reservations’, which is now in its seventh season and recently earned four 2011 Emmy nominations. Chris Collins, Lydia Tenaglia and Anthony Bourdain will serve as executive producers for Zero Point Zero, and Stone Roberts will serve as the executive producer for the Travel Channel.

Anthony Bourdain is a 28-year veteran of professional kitchens, having worked as a dishwasher, line cook and chef in places good, bad and horrible — most of them in New York City. In 2000, he published a memoir of his experiences in the culinary underbelly. “Kitchen Confidential” became an unlikely, but enduring, international bestseller. He has since milked that lucky break for everything it’s worth, following up with the gonzo-travel diary, “A Cook’s Tour”; a historical account of the notorious turn-of-the-century cook and disease carrier, “Typhoid Mary”; the crime novels “A Bone in the Throat,” “Gone Bamboo” and “The Bobby Gold Stories”; “The Les Halles Cookbook”; a collection of essays entitled “The Nasty Bits”; and the companion book to the Travel Channel series, ‘No Reservations’. His recently released, “Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook”, is the long-awaited follow-up to “Kitchen Confidential”, and is an insider’s perspective on the changes in the restaurant business. Since embarking on a round-the-world trip for “A Cook’s Tour,” he has continued traveling for ‘No Reservations’ (now in its seventh season), for various publications, for public-speaking engagements and because he likes it. He lives in New York City with his wife, Ottavia, and his daughter, Ariane.



Slater’s 50/50 Restaurants Expanding Into San Diego, CA

Following their placement on Travel Channel’s Food Paradise and consistent Orange County following, the Anaheim, CA based Slater’s 50/50 has been on quite a tear for an independent restaurant of its nature. Just a few weeks back, they opened their location in Huntington Beach, CA, just a short time after their successful Anaheim Hills debut launch.

The expanding brand keeps their success going with quality food, but maintains their hype with their flagship 50/50 burger — composed of 50-percent ground beef and 50-percent ground bacon. The restaurant follows a build-your-own burger concept, alongside a host of premade signature burgers.

San Diego’s Liberty Station Retail Space has just announced that it has signed a lease with Slater’s 50/50 — expecting a grand opening in the first quarter of 2012. For hours of operation and contact information, head on over to the Slater’s 50/50 website.