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24 Hour Restaurant Battle EpisodesSeason 2    

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  • Battle Of The Exes
    Davina Thomasula, a bartender at Park Bar, and Michele Ragussis, head chef and manager of Dutch Boy Burgers, co-own Stuft Catering in Brooklyn, N.Y. but seek to create their very own traditional restaurant called Avery Point. Eric Paraskevas, executive chef at Terra Restaurant in Philadelphia, and Laura Sandoval, a graduate student and server at Terra Restaurant, dream of seeing their own daring international restaurant, Magdalene, become a reality.

  • Battle Of Family Traditions
    Livingston, N.J. brothers Alexi Kavourakis, a compliance representative at Standard Chartered Bank, and Jonathan Kavourakis, a cook at Commerce Restaurant in New York City's West Village, channel their Greek family traditions into a modern diner called Jaks Diner. Best friends Hope Billings, a Verizon call center manager in Livingston, N.J., and Natalie Stephenson, executive assistant at an asset management company in Philadelphia, overcome personal battles in hopes of opening Savor, an upscale and modern restaurant with traditional Southern specialties.

  • Asian Food Battle
    Maiki Le, a sous chef at Josie Restaurant from Los Angeles, and Meghna Gandhi, an office assistant in Orange, Calif., dream of opening an Asian fusion restaurant, Piper. Anna Abbey, owner of catering company Rock ???n' Roll Noodle, and Stephanie Sposito, server at a fine dining restaurant, work together at a Chicago farmer's market but dream of creating their restaurant called Street, where they can serve their Thai street food staples.

  • Battle Of The Twins
    Sylvia Jankowski, a clinician at Philadelphia's Alexander McClure elementary school, and Sandra Baird, a Spanish teacher at Washington Lee High School and spin instructor in Arlington, Va., dream of bringing their grandmother's family-style Spanish food to their restaurant, Allegria. Daniel and David Lipka, twin brothers from Elmhurst, Ill., co-own a bar called Art's Tavern but dream of owning a casual full-service restaurant serving modern twists on American classics, called Vintage Social Club.

  • Deli Battle
    Working together at New York restaurant Mark, Erik Rubin, chef and general manager, and Donna Erlich, manager, both grew up alongside their fathers in the restaurant business and now dream of opening an upscale deli called Rubin's Reubens. New York-based brother and sister duo Zach Israel, operations manager of Hudson Terrace, and Sasha Israel, a bartender at SideBar and Hudson Terrace as well as a freelance photographer, dream of meshing a New York sports bar with a Kosher-style deli to create their restaurant, Izzy's.

  • Themed Restaurant Battle
    Brothers-in-law Rob Zahner, owner of Floral Park Florists in Floral Park, N.Y., and Tom Henrichs, executive chef at The Swan Club catering facility in Glenwood Landing, N.Y., focus on their love of German food to open a beer hall called G.A.S.T. HAUS. Texas-based best friends Carrie Layne (of Dallas), CEO of BestofTexas.com and BestBuzz.Biz, and Ann Marie Romero (of Allen), an account executive at BestofTexas.com and BestBuzz.Biz, bring their love of roller derby and sassy personalities together to create a gastropub called Bout.

  • Grill vs. BBQ
    In a battle of the grills, authentic fajitas go head-to-head with down home brisket. Best friends Michael Christie, a caterer in La Crescenta, Calif., and John Dourisboure, a marketing manager from Burbank, Calif., travel around California educating and serving BBQ to the community but are ready to have their own TexMex restaurant called Texas Fajita Co. Wylie, Texas husband-and-wife team Michael Hunt, a forklift salesperson, and Katie Hunt, a food service sales representative, have been together through a lot of personal struggles but hope to overcome those by creating their dream traditional Texas BBQ restaurant called The Garage.

  • Battle Of Modern Cuisine
    It's a battle at the cutting edge of the restaurant world as Miami boys Andres and Brian's molecular gastronomy competes with father/daughter team Michael and Geri's restaurant with a social conscience. Inventive orange ginger orbs and carbonated chocolate mousse square off against a fresh Mediterranean "chop-chop" salad and honey glazed lamb lollipops.

  • Firehouse Cooks
    The kitchens are blazing as firefighters work to open restaurants with the people closest to them. College fraternity brothers John Sierp II, firefighter and owner of a catering company in Brooklyn, N.Y., and Jeffrey Waters, assistant general manager at an Atlanta restaurant, live far apart but their love of food and the restaurant industry has kept them bonded as they create their seafood and steakhouse restaurant called Seven-20. Twin brothers from Santa Rosa, Calif., Michael Graves, sales manager for a local trucking company, and Kris Graves, firefighter, use each other's strengths to help them open Enigma, serving comfort food classics with a touch of class.

  • City vs. Country
    In this battle of the besties, two completely opposite teams compete for their dream restaurant while their personalities and opposing lifestyles bring extra heat to the kitchen. Dana Chaney, brand development director for a restaurant group, and Nikki Heaps-Martin, a personal chef and catering manager, bring their West Hollywood, Calif. sparkle to the kitchen as they move past their differences and work as friends to create their globally-inspired seafood restaurant, The Famished Lamb. From Dallas, Texas, best friends Marcus Thompson, a restaurant manager, and Fred Messick, an executive sous chef, are perceived as rough-around-the-edges but get serious with their edgy healthy comfort food restaurant, The Citizen.
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