Inside, the chicken is tender and juicy. It became a hit, and the two were named James Beard Award semi-finalists and among Food & Wine’s Best New Chefs. Since the Eccles Theatre’s Black Box office is next door to Pretty Bird, the tantalizing aroma of spicy fried chicken was wafting through the air. I remembered that I’d forgotten to write about Pretty Bird, and vowed to do it soon. Share it with your friends!My mouth started watering just a paragraph into this post! I put off buying tickets to this fabulous musical until they were pretty much sold out, so my last option was to put my name in for the nightly drawing, where 10 names would be chosen to buy “Wicked” tickets for $25 each. The guests then determine who cooked the better dish and will face Flay in the second round. Well, a few weeks ago, I was on Regent Street in downtown Salt Lake, entering the “Wicked” ticket lottery, and realized that procrastination in NOT a good thing. I’m not sure how Pretty Bird’s chicken compares with the hot chicken served in Nashville, but I’m sure both involve a lot of cayenne pepper.This is not the first time that Utah has capitalized on a Southern fried chicken dish. Further, he took part in the competition named Iron Chef America in 2012 and ended up winning the competition by beating Chef
This chicken sounds so yummy! Beat Bobby Flay is an American cooking competition show on the Food Network. They named him Viet, and his brother Nam, in memory of their native country.
On last night’s season finale for “The Next Food Network Star,” Bobby Flay confirmed what contestant Viet Pham suspected enough to ask on camera. Back in the 1950s, Pete Harman gave Colonel Harlan Sanders’ specialty the name “Kentucky Fried Chicken” and put it on the menu of his Salt Lake City restaurant. (Viet even added his name to the lottery, with the intention of letting me buy his tickets if he won.) Pham was named one of Food and Wine‘s Best New Chefs in 2011. Since opening Pretty Bird, Pham beat Bobby Flay in a hot chicken cook-off, so what does that tell you? The winner of the second round is determined by three judges in a blind taste test. Sometimes, the mark of a great chef is how they execute a classic with skill and care, and maybe a touch of personal creativity. Soon Viet was appearing on Food Network competitions such as “The Next Food Network Star,” “Iron Chef America,” and “Extreme Chef.”With Pretty Bird firmly established and selling out many nights, it will be interesting to see what Viet’s next move will be.Did you like this article? Struggling for survival, his father chopped down trees to build a treehouse where the family could shelter. They were named James Beard Award semi-finalists and among Food & Wine’s Best New Chefs. I’m still not thrilled with my chicken photos, but here we are.Opening their Salt Lake City restaurant, Forage, in 2009, Viet Pham and Bowman Brown built a reputation for complex, creative cuisine. And it is — a crispy, crunchy coating with your choice of heat level. Folks, this is what procrastination will get you. A fried chicken sandwich — boneless chicken thigh stuffed in a sturdy buttered bun, with “pretty bird” sauce, tart cider slaw and pickles, is $10.50. One of their 14-course tasting meals could take three hours and set you back $100 or more. Pham was born in a Malaysian refugee camp in 1979. Since opening Pretty Bird, Pham beat Bobby Flay in a hot chicken cook-off, so what does that tell you?A fried chicken sandwich — boneless chicken thigh stuffed in a sturdy buttered bun, with “pretty bird” sauce, tart cider slaw and pickles, is $10.50. His parents are Vietnamese and fled the country during the Vietnam War. Realizing it would be hard to get hired when many restaurants were closing their doors — and realizing that Utah was in better shape financially than California — they took a chance and opened their own small Salt Lake City restaurant in 2009.
Malaysia. Early life. His parents, Hiep and Hoa Pham, fled Vietnam by boat when it fell to the Communists after the Vietnam War, and Viet was born in a refugee camp on an island in Malaysia. The family eventually immigrated to America, sharing a townhouse with three other families in Chicago. The third installment in our video series, the Ambassadors of Rhone Series follows Viet Pham who is an award-winning chef and winner of Iron Chef America. We know how that turned out.I’ve often thought that good cooking shouldn’t have to depend on a lot of high-end ingredients or eclectic combinations. As a combo, it’s $15 with a drink and choice of side —the tart, purple-cabbage cider slaw, crispy crinkle-cut fries, and one “seasonal” item — when I visited in February, it was a warm bean salad.About the Pretty Bird sauce — when I saw the tan color, I half-expected a riff on Utah fry sauce. But instead fancy fine dining with exotic ingredients, Viet has pared things down to a minimal menu: Nashville-style hot chicken with a choice of three sides.When your only two entrees are fried chicken and a fried chicken sandwich, the chicken had better be something special. After honing his skills under chef Laurent Gras at San Francisco’s acclaimed Fifth Floor, he came out to Utah to open a Provo restaurant. You can also order medium, hot and “hot behind,” a warning phrase yelled out in restaurant kitchens when someone is carrying hot food. In the first round, two guests, often a celebrity chef and a friend of Flay, introduce two contestants who cook for 20 minutes against each other using an ingredient chosen by Flay. Born: 1979. They moved to California to run a catering truck, which eventually building up a fleet of food trucks.Viet initially got into the software industry, but quit to go to culinary school. Talented chefs battle for the chance to take down Bobby Flay.