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Eat This With Dave Lieberman

Food Network Web Series for Foodies


Eat This With Dave Lieberman

Dave Lieberman

Coming soon to a computer near you — Alligator sausage. Jurassic salt. Edible menus. Four-star gourmet “pop rocks.” The edgiest and most innovative trends across the U.S. will be spotlighted in Food Network’s first-ever web-exclusive series, “Eat This With Dave Lieberman.” FoodNetwork.com will launch the series on Monday, November 21.

Hosted by the critically-acclaimed young chef, author and host of “Good Deal With Dave Lieberman,” each of the 13 episodes will visit several of the hottest spots in five major U.S. cities, including New York, Chicago, Seattle, San Francisco and Miami to focus on hot new trends and crazes in cuisine — everything from science-influenced food (in such famed places as NYC’s WD-50 and Chicago’s Moto) to specialty meats (alligator, kangaroo, elk) and flavored salt (smoked, Hawaiian red and Maldon) to spicy sweets (chocolate truffles and bars flavored with curry, goat cheese and basil.)

In addition to the videos in the web series, FoodNetwork.com will provide a travelogue of all the places, with additional educational information and related links, as well as showcasing the most popular and unique eateries in those cities.

Beginning November 21, FoodNetwork.com will post three new episodes each week. Each episode will be 3-5 minutes long, and bonus footage will be provided for all key points in the clip, allowing users to navigate in and out of the episode and into supplementary clips. Shorter 60-second versions of these episodes will air on Food Network.

The URL for the series is: http://foodnetwork.com/eatthis.

“Good Deal with Dave Lieberman” airs Saturdays at 1:30 pm ET/PT on Food Network. In “Good Deal,” Lieberman keeps things quick, easy and inexpensive, giving viewers practical tips on keeping quality up and costs down.

Topics and Trends included in “Eat This With Dave Lieberman”:

  • Scientific - Avant Garde Cuisine: Lieberman visits New York City’s WD-50 and Venue along with Chicago’s Moto, which provide extreme cuisines such as edible, gastronomic menus and science-influenced food like liquid nitrogen poured over popcorn.

  • Spiced Chocolates: Chocolatiers all over the country are adding unusual spices to their homemade truffles and chocolate bars — from curry and Japanese purple potato to goat cheese and basil.

  • Specialty Meats: Kangaroo, elk, buffalo, alligator, waygu, and organic, free-range beef are growing in popularity around the States.

  • High Quality Fast Food: Four-star chefs are opening up quick, high-quality lunch & dinner spots for customers on the go. These include New York City’s Shake Shack, Rickshaw, and Daisy May's along with Chicago’s Hot Doug's.

  • Mixology: Classic cocktails from the Manhattan to the Sidecar are making a serious comeback as the Cosmo begins to fall out of style.

  • Flavored Salt: Smoked salt, Hawaiian red salt, Maldon sea salt, Jurassic salt and more are popping up in restaurants across the country.

  • Dessert Bars: New trends cater to the after-dinner crowd looking for a sweet bite paired with a nice wine or cocktail. New York City’s Chikalicious, Cocoa Bar, The Chocolate Room; Chicago’s Hot Chocolate and San Francisco’s Citizen Cake are all highlighted.

  • Holiday gifts and Traditional holiday dinners: Great places for great gadgets and where to go to get the best taste of home including the Mankas Lodge in San Francisco.

  • Small Plates - Twists on the traditional Spanish tapas are popping up all over the place. These small plates are a big trend in cities such as New York, Chicago and Seattle.

  • Great Wines Under $10: A fine wine doesn’t have to empty out your wallet. Dave highlights where to find some of the best buys including Kafka Wines in Chicago and Ferry Plaza Wine Merchant in San Francisco.

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