Next Episode of Midnight Feast is
In "Midnight Feast", New York's Chelsea Market sets the stage for a late-night culinary showdown between some of the hottest chefs in the country. In each episode of "Midnight Feast," three professional chefs are given exclusive, after-hours access to Chelsea Market, and will have free rein to use any ingredient found in the famous food hall. From creating the ultimate feast they would want to consume on their last night on earth to whipping up a dish they think will guarantee a "successful" evening of romance to creating inventive meals that are meant to be eaten without silverware–viewers will see the chefs execute a range of creative dishes.By the end of the night, the winner walks away with a cash prize, ten times the total value of their ingredients used – while the losers walk away paying their own tabs. With access to some of the finest food items in the world, each chef must weigh their desire to use the most expensive and exotic ingredients against the risk of picking up an outlandish bill. Chef and restaurateur, Spike Mendelsohn, serves as host and head judge. Kat Odell, editorial producer of eater.com, and John DeLucie, chef and restaurateur, also serve as judges.
Passion heats up in the Midnight Feast kitchen, as the chefs must each prepare a four-component feast they think will guarantee a "successful" evening of romance. Who will seal the deal, and who will go home alone, with nothing but the bill to keep them company? Competitors include chefs Lee Knoeppel, Stephanie Cmar and Sebastien Chamaret.
The chefs have to make their own twists on foods from the 50s, 60s and 70s.
Three chefs are challenged to create a feast using only one type of animal - including it's organs.
What would you want as the last thing you ever eat? It's do or die in the "Midnight Feast" kitchen, when the chefs have to create the ultimate, high-end version of the feast they'd want to consume on their last night on this earth. Chefs Kenny Gilbert, Yoanne Magris and Thatcher Downing fight to survive and be the last chef standing.
Three hip chefs must each prepare a feast showcasing ingredients that are fermented, aged, pickled, preserved, cured, moldy or just plain funky. Who will play it safe, and who will go to the edge, using ingredients like black garlic, blood sausage and the world's most notoriously funky fruit, durian? Competing are Chefs Kristopher Edelen, Hether Feher and Alan Vargas.
Which chefs are really willing to get their hands dirty? From finger foods to cave man grub, tonight's feast is all about inventive dishes that are meant to be eaten without silverware. Even the cocktails must be consumed out of non-traditional vessels. Chefs Richard Arteaga, Akiko Thurnauer and Barret Beyer all hope to get their hands on the prize money.
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