'The Next CG Food Network Star'
U.S. Coast Guard | PA3 Seth Johnson | February 05, 2008
Trout marinated in grape jelly and marshmallow puree smothered sole aren't dishes you would usually eat aboard Coast Guard
cutters, but these were just a few of the plates served up on the Coast Guard Cutter Escanaba on February 1, 2008.
The Escanaba pulled into South Street Seaport in New York City to host more than 40 cast and crewmembers from the reality
television series "The Next Food Network Star" while on a break from a Living Marine Resource patrol in the frigid North Atlantic.
The show challenged contestants to prepare gourmet dishes in 45 minutes for more than 30 Escanaba crewmembers. Each Coast
Guardsman was given a card to vote for their favorite dishes. Contestants were eliminated according to how well they did.
None of the contestants were told of the challenge they faced aboard the Escanaba.
"It is exciting for us to put the contestants in a situation where they can be creative and inventive with a new fish dish," said Robert
Bleifer, executive chef at The Food Network. "The challenges for them are definitely going to be trying to cook these dishes in such
a confined space with such a small time constraint."
Taping a reality television show in the kitchen of a 270-foot cutter wasn't just a challenge for producers; the Escanaba crew had to
begin preparations over a month before the taping.
"We had to rearrange the galley, kitchen equipment, salad bar and work with the producers while they planned out how the shoot
would work," said Lt. Cmdr. Christopher Gale, Executive Officer of the Escanaba.
"We have the galley, mess deck and scullery as cooking spaces and the ward room has been turned into a control center for the
director and producers."
Commander Howard Shaw, Commanding Officer of the Escanaba said the crew was ecstatic about meeting professionals in the field
to see how they were going to pull their challenge off.
"The cooks are extremely excited to have their galley on a national television show," he said.
The transformation of the military cutter into a television show set was as smooth as butter. Lighting crews unrolled hundreds of
yards of cable through the galley, ward room and mess deck. Televisions, cameras, generators, burners and contestants were all
brought aboard and taping began at 3 p.m.
The crew of the Escanaba was ready to eat.
By the end of the night the diners had been fed a multitude of different fish dishes. Crewmembers were interviewed and provided
their input to help the judges in their decision on who had the best and worst food of the evening.
Petty officer First Class Michael Pillow, a food service specialist aboard the Escanaba, had a reserved look on his face when he
chomped into a piece of macadamia crusted Tilapia with white chocolate beurre blanc.
"This fish is amazing," he said with a look of surprise. "I really dig the sauce."
U.S. Coast Guard | PA3 Seth Johnson | February 05, 2008
Trout marinated in grape jelly and marshmallow puree smothered sole aren't dishes you would usually eat aboard Coast Guard
cutters, but these were just a few of the plates served up on the Coast Guard Cutter Escanaba on February 1, 2008.
The Escanaba pulled into South Street Seaport in New York City to host more than 40 cast and crewmembers from the reality
television series "The Next Food Network Star" while on a break from a Living Marine Resource patrol in the frigid North Atlantic.
The show challenged contestants to prepare gourmet dishes in 45 minutes for more than 30 Escanaba crewmembers. Each Coast
Guardsman was given a card to vote for their favorite dishes. Contestants were eliminated according to how well they did.
None of the contestants were told of the challenge they faced aboard the Escanaba.
"It is exciting for us to put the contestants in a situation where they can be creative and inventive with a new fish dish," said Robert
Bleifer, executive chef at The Food Network. "The challenges for them are definitely going to be trying to cook these dishes in such
a confined space with such a small time constraint."
Taping a reality television show in the kitchen of a 270-foot cutter wasn't just a challenge for producers; the Escanaba crew had to
begin preparations over a month before the taping.
"We had to rearrange the galley, kitchen equipment, salad bar and work with the producers while they planned out how the shoot
would work," said Lt. Cmdr. Christopher Gale, Executive Officer of the Escanaba.
"We have the galley, mess deck and scullery as cooking spaces and the ward room has been turned into a control center for the
director and producers."
Commander Howard Shaw, Commanding Officer of the Escanaba said the crew was ecstatic about meeting professionals in the field
to see how they were going to pull their challenge off.
"The cooks are extremely excited to have their galley on a national television show," he said.
The transformation of the military cutter into a television show set was as smooth as butter. Lighting crews unrolled hundreds of
yards of cable through the galley, ward room and mess deck. Televisions, cameras, generators, burners and contestants were all
brought aboard and taping began at 3 p.m.
The crew of the Escanaba was ready to eat.
By the end of the night the diners had been fed a multitude of different fish dishes. Crewmembers were interviewed and provided
their input to help the judges in their decision on who had the best and worst food of the evening.
Petty officer First Class Michael Pillow, a food service specialist aboard the Escanaba, had a reserved look on his face when he
chomped into a piece of macadamia crusted Tilapia with white chocolate beurre blanc.
"This fish is amazing," he said with a look of surprise. "I really dig the sauce."
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