Food Critic Becomes Host of New Food Network Series — “Crave”
In the Food Network‘s latest programming addition, they’ve plucked food critic and journalist Troy Johnson to be the host of a new series entitled “Crave.” The new show, which premieres August 29th at 8:30 p.m., aims to take viewers on a cross-country journey for the most perfect versions of the foods Johnson is craving.
Troy Johnson was a longtime music journalist turned food writer, appearing national magazines like Spin and Surfer along with hosting a music TV show on a San Diego affiliate called “Fox Rox.” He’s now a food writer and Food Network personality-hopeful, if this show takes off. Here’s the lowdown from Food Network, along with an episode guide for you TV programming fiends:
NEW YORK – August 11th, 2011 – Food Network’s primetime programming satisfies viewers food obsessions this summer in the series premiere of Crave on Monday, August 29th at 8:30pm. Hosted by food critic and journalist Troy Johnson, Cravetakes viewers on a cross-country journey for the most perfect versions of the foods he craves. Enthralled by the culinary wonders surrounding him, Troy will travel anywhere and try anything in pursuit of his obsession. Whether it’s pizza and pork or fried chicken and ice cream, Troy is on a quest to discover foods that make his mouth water while taking viewers on his nation-wide expedition to indulge in his food fascinations.
Upcoming Episodes include:
- Premiering Monday, August 29th at 8:30pm
- “Pizza: The Edible Frisbee of Glee”
Food writer Troy Johnson craves pizza, and he is on a mission to find the ultimate American slice that satisfies his intense, ravenous craving. His food quest takes him to the streets of Brooklyn, N.Y., where he experiences a pizza made by the great-grandson of the first immigrant to make pizza in New York. He then heads to the Windy City to taste the deep-dish, meat lover’s paradise that is Chicago pizza. Last stop is San Francisco where he dizzies his head in a multitude of pizza ovens, all in his search for the ultimate slice of pizza heaven.
- Premiering Monday, September 5th at 8:30pm
- “Fried Chicken: Deep Fried Love in a Bucket
Troy is on a cross-country trip to find his ultimate piece of juicy fried chicken. On his quest to satisfy his insatiable craving, Troy gnaws on drumsticks in Charlotte, N.C., before he gets greased up with Purdue University scientists to discover the best tasting fry oil. His craving then takes him to New York for a spicy Korean twist on the American chicken classic, then hops down to Memphis, Tenn. to see if buttermilk or brine makes for the most crave-worthy fried chicken.
- Premiering Monday, September 12th at 8:30pm
- “Ice Cream: Socially Acceptable Lick Food”
Troy has mapped out a trip across America to discover his ultimate ice cream scoop. His journey takes him from the oldest recipe in Pennsylvania to San Francisco, Calif., where he uncovers two former Wolfgang Puck pastry chefs making off-the-wall gourmet ice cream flavors. In Brooklyn, N.Y., Troy floats into an east coast soda jerk revival, and while he’s in California, he hitchhikes on an organic soft serve truck. Finally at Penn State, he gets his doctorate in all things frozen and strawberry – all in his search to satisfy his craving for the perfect ice cream.
- Premiering Monday, September 19th at 8:30pm
- “Bacon: The Magical Meat Stick!”
Troy will stop at nothing to find the ultimate slice of bacon. He hits the “bacon belt” in Kentucky for a taste of America’s oldest bacon smokehouse, then heads to a Bacon-Palooza, where he tastes bacon inventions on the frontlines of the bacon “revolution”. In Seattle, Troy comes cheek to cheek with bacon’s future and the inventors of Bacon Salt, who have harnessed the flavor of bacon and made it vegetarian. He finally hops on an all-bacon food truck in Los Angeles for a trip down Hollywood Boulevard.
- Premiering Monday, September 26th at 8:30pm
- “BBQ: Up in Smoke”
Troy is on a mission to discover his ultimate barbecue meal. In North Carolina, he feasts on pork shoulder that takes a half of a day to slow cook, and then catches the cattle train to Texas where he walks the “Avenue of Barbecue Dreams.” Troy discovers a barbecue pit made out of a converted school bus in Austin, and in New Orleans his taste buds take on a sauce with out-of-this-world contents before he rediscovers the joys of coleslaw.
