Last night on DI we had to feed 300 people a Southern feast based on The Devil went Down to Georgia song. The food had to be based on the song and pass a taste test by Charlie Daniels himself. One of the real treats of the show was getting to met and spend some time with James Otto. He is super talented and a great guy.
We had a lot of fun doing this mission but also ran into our fair share of problems. The first being that the only food reference in the song is chicken. As I looked through the coolers the only chicken I could find was boneless skinless breasts. Now I know a lot of people are fans of boneless skinless chicken but dont count me in that bunch. Even if you love the stuff you have to admit that chicken tastes a hell of a lot better roasted whole on the bones with the skin on... and if you have to have it BS you can do it after it is cooked and has benefited from the flavor that the bones and skin provide.
The next big issue was the freaking equipment...some of this stuff was possessed..going on and off for no reason. As much as I like to do braises this was creating some major problems with time and I was really concerned that the shanks would not be ready on time.
Lastly, just as we thought we were going to make it on time all of the guests showed up an hour early and were hungry and ready to eat. We were really scrambling at the end but managed to get all the food out. Its no different than the restaurants. You try to control everything but sometimes shit happens that you cant control. We could have just made them wait but it has to always be all about the guests.
Im really enjoying doing DI. We try to push ourselves as hard as we can and take as few shortcuts as possible to finish. Often you also have the opportunity to use some of the places staff to get you through the mission but we try to take on as much of it as we can by ourselves so we can really control the quality of the product. It is not always the easiest way of doing things but I know its the best and hopefully it is appreciated by those watching.
Tell me what you think so far.....live to cook, MS
Seeing you on FN is great. You and your sous chefs seem like really cool guys and the food that you come up with for these challenges so far looks top notch.
I hope that in the future we see you hosting a Greek cooking show. Those of us not from Cleveland who can't attend one of your cooking classes would enjoy it I'm sure.
Posted by: Neal L. | August 28, 2008 at 08:59 AM
All I can say is this one looked easier (only you know if this is true) than the dinner you had to make in Alcatraz. That one was mind boggling I have no idea how you pulled it off so well lol.
Posted by: Carole Cohen | August 28, 2008 at 10:26 AM
Great show last night. I'm really enjoying watching it as I am about to enter the Culinary World in my own big way. As a former Naval Aviator, I am starting Phase II of my life, and have recently been accepted to L'Academie de Cuisine in the DC Metro area. I will be starting a new adventure of my own on Sept 22nd. I really enjoy your attitude and your way around the kitchen. Stay true to yourself, you're doing a hell of a job!
Chris
Posted by: Chris M | August 28, 2008 at 10:27 AM
You're doing great! And yeah, that was not easy at all with regards to the subject matter.
Posted by: KS | August 28, 2008 at 10:59 AM
I was watching you dis the chicken breast and said to the TV: "Chicken Fried Steak" - I thought for sure through the whole commercial break that they'd come back and you'd be making that. Looks like you did just fine without any of my bright ideas!
Looking forward to next week's show - looks like you will make a real tzimmes out of things!
Posted by: Nancy Heller | August 28, 2008 at 11:56 AM
i saw both episodes last week and LOVED the new DI. it's really a whole different show now and better in every way. what more can i say? i'm a fan and really appreciate your approach.
Posted by: meridith | August 28, 2008 at 12:51 PM
The only thing I don't like about the show, is that its only 30 min. long, I really would like to see the show spread out to an hour! Just my opinion, it goes way to fast as a 30 min. show. But other than that one small problem, I really enjoy the show!
Posted by: Scott | August 28, 2008 at 12:57 PM
I'm loving the new DI. It's so much fun to watch you work...with lots of good humor all the while. In the past, I've wondered if the time element we see is true or if it's just "pretend" deadline. From what you wrote, it appears that the time window is very real indeed.
I love the dishes you come up with and would love to try some of them ... I'm particularly intrigued with the chocolate covered bacon you did in a previous episode. Chocolate - bacon, sweet - salty: sounds like a winner to me!
I agree with a previous post....this outta be a 60 minute show! I want to see more!!
Posted by: JoP in Omaha | August 28, 2008 at 01:53 PM
I'm really liking DI with you on as the host now. I'm bummed, though, that it didn't end up in the 60 minute format that you mentioned it would earlier. 30 minutes is too fast for viewers to really see everything that you're doing, and what ends up being given the shortest amount of time is the final product! I always think "Hey, there's only about 3 minutes left...that's not enough time to show us the food and the event and everyone's reaction!" It feels rushed and doesn't really honor your hard work and (what I'm sure is) delicious food. But loving the show and really appreciating your attitude and laughter and focus on the challenge. Fun tv!
Posted by: Lindsay William-Ross | August 28, 2008 at 02:11 PM
Great show!! I'm with the other posters about the show needing to be 60 minutes. Your energy and creativity are the best and the food speaks for itself. Can't wait for the next episode.
Posted by: PokerPlayer | August 28, 2008 at 03:18 PM
I'm so glad to hear you're having fun with the project. That is the point of the whole thing right?
Posted by: EB | August 28, 2008 at 07:22 PM
I really enjoy watching you and your sous chef on DI, I am looking forward to Wednesday. The only disappointment is that towards the end, it seems rushing, it would be great if it can be a 60 minute show.
Posted by: Linda | August 28, 2008 at 07:57 PM
Couldn't be a more enjoyable show, Michael. You've got such a great on-screen persona - and you seem no different on air than when you stop by a table at Lola to talk to we regular folks, etc... GENUINE. We love you in Cleve - I'm guessing the rest of the country isn't far behind...
Looks like the Cleveland episode is next week?
Posted by: EyeHrtFood | August 28, 2008 at 08:49 PM
Loved it!!!! Especially the Deviled Eggs!!!! Love watching you on T.V. I was born and raised in ( raised in Parma ) Cleveland and have eaten at Lola's. Your an Excellent chef and I can't wait to see more of you!!!!
Posted by: Tracie Bechke | August 29, 2008 at 08:39 AM
I'm with those who want 60 minutes of Michael. :)
And I'm with you on the chicken thing. The skin is so crispy and savory that it might just be my favorite part of the bird! And you can't make chicken stock without bones.
Posted by: Frances | August 29, 2008 at 09:06 AM
The only request I ask is that u get ur producer to have Food Tv Canada play your current shows...we are not in sync with the american Food Network; I doubt it will be a hard sell cept maybe the bucks involved...But hey we can start a petition no?
Posted by: Natalie Sztern | August 29, 2008 at 10:23 AM
It seems as though there is something missing;
1) Michael gets the mission
2) Weeds start growing
3) In the bush
4) Event is a success
It seems like there needs to be a "chopping the bush" step in there for better transition.
Posted by: Chris | August 29, 2008 at 12:12 PM
I love the new improved DI. You're such a goon, which makes it funnier, and it seems you've really elevated the quality of the dishes from previous seasons.
Posted by: Jordan | August 29, 2008 at 03:35 PM
You mentioned not yelling at your cook for a mistake he made, and I couldn't help wondering if you were taking a dig at the previous host of DI.
Also, I noticed you said you were searing meat to seal in juices. Surely you know that's a cooking fallacy.
I have to say you're fun to watch and I can tell the challenges are tough (I'm especially looking forward to next week's porkless challenge), but somehow the show makes it seem like you're breezing through everything. I don't know if it's the pacing, or the editing or what. Or maybe it's just because you aren't freaking out and yelling at people like you-know-who. Not that I'm complaining, mind you.
Posted by: oscar | August 29, 2008 at 07:56 PM
Chef, GREAT start to your run on Dinner Impossible. I think the show fits your style and it proves that chaotic situations do not prevent spectacular dishes! Continued success in all you do!
Posted by: Sergio | August 29, 2008 at 11:00 PM
Yeah, FN advertised in the beginning that it was supposed to be expanded to 60 minutes!! What happened? It feels way too rushed and the ending is over before you realize it! I think you are doing fabulous, ignore the Irvine fantatics, they are bitter he is gone and taking it out on you!
Posted by: Jordy | August 30, 2008 at 07:56 PM
Irvine owns DI.
Posted by: Chef Norville | August 30, 2008 at 10:59 PM
FN owns DI. Irvine owns a sullied reputation from which I honestly hope he can battle back - because I like him too.
Posted by: Frances | August 31, 2008 at 12:26 PM
M,
I have been a avid fan of yours since The Next Iron Chef. You stood out from the rest because you were always true to your roots and your way of doing things. You also liked to push the "buttons" of the judges lol. When I heard that you were doing DI I started to do the HAPPY DANCE! Cus well who better than "Mr. Pork" himself *Grins* I Hope you find happiness in this new production and always have a blast at doing what you love.
Sincerely,
Amanda aka Bellahecate
from Baltimore, MD
Posted by: bellahecate | August 31, 2008 at 10:42 PM
@Francis. FN owns the RIGHTS to DI.
But Irvine owns the show.
Posted by: Chef Norville | September 01, 2008 at 01:36 AM