For those who missed it, Chef Jason Febres, owner of Taste & See at 255 N. Washington, came in second place on Sunday night’s episode of “Cutthroat Kitchen,” the Food Network cooking show hosted by famous food personality Alton Brown.
Febres represented himself well, constructing several attractive, nicely plated dishes despite “sabotage” curve balls thrown at him by fellow contestants, which is the premise of the show.
In one challenge, he had to make blackened fish using only pre-packaged grocery store seasonings. And in the final of the three challenges, Febres had to construct a banana split even though his bananas were pulverized and he had to make ice cream in a horrific invention called an Ice Cream Ball.
I could not believe what I was seeing when that Ice Cream Ball appeared. Just last week, I was assigned to test the ball for a story that will be published in a special section the Eagle is putting out on May 18 called “Perfect Summer.”
The plastic ball uses no electricity and touts itself as an invention that will allow people on camping trips to make ice cream. It requires users to shake the ball, which is filled with ice and rock salt, for 20 minutes. My Ice Cream Ball experience was painful and not very fruitful, and Jason’s experience wasn’t much better. Still, he managed to make a nice looking banana fritter concoction and created just enough ice cream to get the job done.
His competitor, however, faced no sabotages in the final round and got it done a little better, ultimately winning the contest.
This was the third time Febres’ has appeared on a nationally televised food show. Last year, he was a kitchen coach on an episode of Spike TV’s “Bar Rescue.” Then, in December, he was on “Guy’s Grocery Games” hosted by food celeb Guy Fieri.