Where’s the beef? Court­ney Rada knows on Food Net­work’s ‘Car­niv­o­rous’

The Fresno Bee (Sunday) - - On Tv - BY GE­ORGE DICKIE

Court­ney Rada is a meat lover of the first or­der.

Grow­ing up in South­ern New Jer­sey, she made men­tal notes as her pro­fes­sion­ally trained fa­ther pre­pared sump­tu­ous beef dishes for his fam­ily. Decades later, the ac­tress, co­me­dian and pre­sen­ter puts that knowl­edge and pas­sion to use in the new Food Net­work se­ries “Car­niv­o­rous.”

Premier­ing Sun­day, July 14, the af­ter­noon se­ries finds Rada trav­el­ing the coun­try to places such as New York, San Fran­cisco, Nashville and Birm­ing­ham, Ala., to find the most de­li­cious and sur­pris­ing meat dishes, along the way meet­ing the ranch­ers, farm­ers, butch­ers and chefs be­hind them.

Some view­ers may rec­og­nize the half-hour foodie se­ries from its on­line ver­sion of the same ti­tle, which cur­rently runs on Food Net­work’s on­line plat­form Ge­nius Kitchen, al­beit in a shorter form.

“The cool thing about do­ing the seg­ments for Food Net­work,” she explains, “is that we’re able to get a lot of heavy hit­ter chefs on who have been will­ing to kind of throw down and teach me about some of their fa­vorite dishes. So I re­ally en­joyed San Fran­cisco. I worked with Tyler Florence and he showed me his fa­mous fried chicken, which is an­other thing that I con­tin­u­ally think about. Some New York chefs, Josh Capon, Angie Mar. Ma­neet Chauhan in Nashville, which was kind of dope be­cause we got to see a dif­fer­ent side of Nashville and the In­dian cui­sine el­e­ment that was com­pletely un­ex­pected.”

In Nashville, Rada helped as Chauhan pre­pared his lamb chops, which left her im­pressed.

“When I was younger, lamb used to not be my go-to choice be­cause of the gami­ness,” she says. “But man, I wish that I had Ma­neet’s lamb chops when I first was in­tro­duced to lamb be­cause it would be my fa­vorite dish.”

An­other city that sur­prised Rada was Birm­ing­ham.

“I think what im­pressed me was their cre­ativ­ity,” she says, “and their will­ing­ness to sort of make a state­ment and push bound­aries with their su­per-fresh in­gre­di­ents. They’re just kind of push­ing bound­aries in a way that I haven’t seen in any other food city. And I think they don’t re­ally have a sin­gu­lar cui­sine that they’re kind of known for so ev­ery­one has their own sta­ple and their own way of throw­ing down and bring­ing it to the ta­ble. So I think I just en­joyed that one lit­tle city can have so many dif­fer­ent va­ri­eties of cui­sine, just like any­where re­ally but you re­ally saw them push­ing the en­ve­lope there.”

One ex­am­ple of that, says Rada, would be the chorizo meat­loaf.

“Yeah, the chorizo meat­loaf. I think about that reg­u­larly, hon­estly ...,” Rada says with a laugh. “It was like a meat­loaf that stud­ied abroad. It was very good.”

Court­ney Rada

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