AMERICA'S MOST ICONIC AND NOSTALGIC SNACK FOODS TAKE CENTER STAGE IN NEW CULINARY COMPETITION "REWRAPPED"
Series Premieres Monday, April 21st with Special Back-to-Back Episodes at 8:00pm ET/PT on Food Network
New York - March 10, 2014 - From Twinkies to Tastykakes, Goldfish Crackers to Pretzel Rods, and potato chips to donuts, viewers will experience all the fun and tastiness of these iconic snacks in new culinary competition Rewrapped, premiering Monday, April 21st at 8:00pm ET/PT. Hosted by Joey Fatone, this 13 episode series features some of the most beloved snack foods we grew up with, as three competitors battle it out each episode over two rounds to win the grand prize.
In the first round, all three competitors have to recreate their own snack food as close to the original as possible, but can they make the perfect Twinkie or Goldfish Cracker? For the second round, all three must take part in an innovative challenge, as the competitors must create an entirely new dish using the original snack food as an ingredient; whether a donut-burger or a Butterscotch Fish, there are no boundaries other than to make the most creative and tastiest dish possible. Each episode is judged by Food Network personality Marc Summers (Unwrapped), along with a rotating panel of guest judges, as they grade the creations over both rounds. The contestant with the overall highest score wins a year's supply of the tasty treat itself!
"Food can be a glimpse into our past, bringing up emotions of what we enjoyed and the way we grew up, " said Bob Tuschman, General Manager and Senior Vice President Programming, Food Network. "Viewers will get to relive their childhood with these classic brands, and see some pretty inventive and tasty ways to enjoy them along the way."
During the course of the season competing chefs are challenged with recreating and inventing a variety of snacks, including, Hostess Twinkies and CupCakes, Pepperidge Farm Cheddar Goldfish Crackers and Mint Chocolate Milano Cookies, Entenmann's Rich Frosted Donuts and Original Recipe Chocolate Chip Cookies, SpaghettiOs with Meatballs, Tastykake Butterscotch Krimpets and Glazed Cherry Pies, Herr's Potato Chips, Utz Pretzel Rods, Wise Cheez Waffies, and the Outback Bloomin' Onion. Don't' miss as all the delicious action unfolds each episode, and be prepared to be Rewrapped!
Former *NSYNC star Joey Fatone is a natural entertainer, having appeared in film, stage and screen. Fatone previously competed on Food Network in Rachael vs. Guy: Celebrity Cook-Off and Chopped All-Stars, and has appeared on Dancing with the Stars. Fatone has also served as host of NBC's international series The Singing Bee, and in late 2007 hosted the Australian version of the successful series.Fatone grew up in a family of performers and was always performing, with his first acting gig coming at age seven, starring with Robert DeNiro in the feature film Once Upon a Time in America. Other film credits include The Cooler, alongside Alec Baldwin and William H. Macy, and My Big Fat Greek Wedding, which became the fifth-highest grossing film of 2002 in North America. In 2004, Fatone starred as Seymour in the Broadway musical "Little Shop of Horrors."
Very few people can lay claim to having hosted literally dozens of TV shows. Marc Summers can state that lofty achievement as fact. In addition to his prominence in front of the camera, Marc has also been successful in his career as a stand-up comedian, an author, and an executive producer, working on Food Network's: Dinner: Impossible, and Restaurant: Impossible. A native of Indianapolis, Marc Summers moved to Los Angeles during the golden era of stand-up comedy. Marc's career shot into high gear in 1986, when Nickelodeon hired him as the host of Double Dare, helping to firmly establish Marc as a popular TV personality. Marc previously hosted the long term Food Network show Unwrapped, that each week uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum.
Rewrapped is produced by BSTV Entertainment.
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