Dallas Chef Wants to Be Flay's Fav

If you watched the new NBC show, "America's Next Great Restaurant," then you may have seen Dallas resident Fran Harris. She's one of 10 finalists, fighting for the top prize.

She calls her restaurant, "Sports Wraps." It all started in Harris' kitchen, with a big idea and lofty goals.

"I've got to do something different for these kids," she said. "As an athlete, I know what I ate in between games and it was hot dogs and burgers and that kind of stuff, but I think when you know better you do better."

For Harris, nothing could be better than a nice, healthy wrap. A concept she's now fighting for as one of only 10 contestants -- whittled down from thousands -- on the new show, "America's Next Great Restaurant."

"When I heard the word that I was going to be one of the 23 or 21, I was like 'yes,'" she said. "And then when you're on the show and they announce the 10, I was beside myself. I think I made some sound like, 'ow.' I mean, I was so excited."

Harris is the only Texan among the 10 finalists.

"So I gotta represent because you know how we do in Texas. So you gotta do everything big and grand." she said. "So I was very proud to be a Texan on the show, so I had to give them a couple of requisite, y'alls."

Harris knows all about being a die-hard competitor. A former WNBA player with the Houston Comets, her team was the first to ever win a championship in the league. So of course, she had to bring that Texas-sized confidence to the show.

"I had to go in there and instill some fear, you know," she said. "I had to go in there and let people know what's up. I actually wore a t-shirt that said, 'I win' to the first day of shooting.

Harris wouldn't say whether or not her first day t-shirt rang true, but her hope is to take her Sports Wraps concept nationwide, and to be the next great restaurant standing.

"I don't think you can lose if you make it to the top 10 in the contest," she said. "So for me, win or lose, technically I won."

"America's Next Great Restaurant" airs on Sunday nights at 7:00 p.m. on NBC 5.

Contestant Menus

Eric
Barbeque Chicken Grilled Cheese: Grilled marinated chicken, red onions, jalapenos, cilantro and barbecue sauce on grilled sourdough

Sudhir
Tiffin Box - Spicy green beans with toasted coconut, chapattis griddled with ghee, cucumber raita, and a fennel/citrus salad

Anita
Pizza Pot Pie

Stephenie
Grilled chicken with quinoa salad and two chocolate chip cookies, estimated 500 calories

Tran
Shaking Beef - Flavorful steak tips marinated in a sweet and salty sauce served medium rare with yellow onions, over steamed rice and garnished with romaine lettuce and sliced tomatoes drizzled in an apple cider soy vinaigrette

Joey G.
Grandma's Meatballs - Traditional three-meat meatballs served over mezzi rigatoni topped with his "to-die-for" marinara and a scoop of ricotta

Shannon
Classic Taste of Spain - Serrano ham and Manchego bocadillo with fig spread, mixed greens and gazpacho shooter

Jamawn
Fried chicken and waffles

Anastasia
Pikilia Appetizers - Rotisserie leg of lamb, tzatziki, taroma, hummus, spanakopita, Greek village salad

Fran
Championship Chicken - Marinated pollo, romaine lettuce, tomatoes, carrots, onions, red cabbage, sprouts, multi-grain wrap, with Hella honey mustard dressing

Sandy
Limbo - Devilish braised pulled pork with caramelized onions and pickled peppers served with go-to health coleslaw and pickle. Healthy braised pulled bison roast served with caramelized onions and pickled peppers

Alex
3 Taco Sample Plate - Jalapeno crab cake taco with avocado tempura and lime basil tartar sauce, crunchy hot wing taco, and a friend orange chicken taco

Sarah
What's Good Mac & Cheese - with cauliflower and butternut squash

Hick
Mini Nana Cream Pies - Mini old-fashioned Southern banana cream pies

Win
Italian Chopped Hoagie - Turkey, ham, salami, pepperoni, provolone cheese, red onion, pickle, green bell peppers with red wine vinaigrette served on a hoagie roll with salt and pepper

Farzen
Kabob Slider - Traditional kabob meat served as a slider with a slice of tomato and mint, yogurt, cucumber mixture, served with potato chips dusted with sumac

Marisa
Wok chicken and vegetable stir-fry with brown sauce, served over brown rice

Joe B.
Traditional Hot Buffalo Wings - Boneless buffalo wings with garlic sauce

Aimee
Spicy Vegetable Soup

Jason
Thunder Bitchin' Chicken Wings in Sweet-n-Spicy sauce

Brianne
Left Brain Menu - SophistiChicken salad: Chicken salad marinated in orange juice w/ Veganaise, dried cherry, sauteed kale, and mustard seed on rye bread with a side of exotic veggie chips and fruit skewer Right Brain Menu - Picasso's Palette: Palette with Nuttela, peanut butter, strawberry jelly, cream cheese, peach marmalade with three brioche, palette knife and paintbrush

What Did You Think of Sunday's Food TV Lineup?

Last night saw the debut of two much-hyped-about food television shows: Bobby Flay's America's Next Great Restaurant on NBC and Chopped All-Stars on Food Network. I watched both and found them to be overall entertaining. At a time when the fast-food industry has been under scrutiny, it's interesting that mega chefs Flay and Curtis Stone are investing in a chain eatery.

Over on Chopped, it was fun to see the Next Food Network Star contestants again. I forgot how much I liked Lisa Garza, and despite the fact that she didn't complete the challenge, I was rooting for her to get past the first round. Did you watch either of the new shows? Share your thoughts below!

America's Next Great Restaurant

America's Next Great Restaurant (START)

Bobby Flay

Bobby Flay is a master chef, restaurateur, cookbook author, and media personality. Flay discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen's. His father, who was a partner in the restaurant, had arranged the job for him. After a short time, Joe Allen himself became so impressed by Flay's talents that he paid the young cook's tuition to The French Culinary Institute.

Following his graduation in 1984, Flay worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet heat of Southwestern ingredients. It was at these burgeoning restaurants that Flay met other icons of the era - Wolfgang Puck, Jeremiah Tower - whom he credits with spawning an entire generation of chefs. After Jams, Flay debuted as executive chef at the East Village's Miracle Grill, where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year-old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.

Soon after, Flay teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron district. During Bolo's reign, Flay drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. A decade later, its menu re-energized by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.

Flay brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city's upbeat urban energy provides an ideal backdrop for Mesa Grill's lively cuisine.

At New York's Bar Americain, which opened in March 2005, Flay takes the intimacy of a midtown brasserie and injects it with authentic American flavors and style. Drawing exclusively from regional American ingredients, his dishes rejuvenate old classics and celebrate the abundance of America's diverse and delicious heritage. Bar Americain has received rave reviews from the press, including two stars from The New York Times. Flay opened his second Bar Americain at Mohegan Sun in Connecticut in November 2009.

Bobby Flay Steak, which opened in July 2006 in Atlantic City, is Flay's first-ever steakhouse. Here, he presents classic steakhouse fare that he remembers enjoying as a child in New York City and on the Jersey Shore, as well as new dishes that incorporate his famous grilling techniques and signature Southwestern fare.

In March 2007, Flay brought Mesa Grill to The Cove, Atlantis in Paradise Island, Bahamas and in July 2008, Flay opened his first Flay's Burger Palace (BBP) in Long Island and has since opened two in New Jersey, one in Connecticut and another in Philadelphia. At the BBP, Flay presents an array of burgers inspired by his extensive travels throughout America and love of the grill in a convenient casual setting.

Flay also shares his knowledge and enthusiasm for food through his cookbooks and cooking programs. Flay's 10th cookbook "Throwdown! More than 100 Recipes from Food Network's Ultimate Cooking Challenge" (Clarkson Potter) hit bookstores in October 2010. He is also the resident chef and lifestyle correspondent for "The Early Show" on CBS and "CBS Sunday Morning," where he regularly informs a national audience about seasonal dishes and ingredients.

Flay shares his culinary talents and passions with viewers every day on Food Network. His first show, "Grillin' & Chillin'," premiered in 1996, followed by "Hot Off the Grill" and "Boy Meets Grill." Along with participating in many holiday and seasonal Food Network specials over the years, Flay currently stars in "Iron Chef America," "Throwdown! with Flay Flay," "The Next Food Network Star," and "Grill It! With Flay Flay," the 2009 Emmy award-winning Outstanding Culinary Program.

Flay works tirelessly to challenge the way Americans view and taste food - making it bold, zesty and always fun.

Steve Ells

When Steve Ells, founder, chairman and co-CEO of Chipotle, opened the first Chipotle in Denver in 1993, he had a novel idea - to demonstrate that food served fast didn't have to be a typical fast food experience. Today, he and Chipotle are changing the way people think about and eat fast food. With a commitment to using ingredients from more sustainable sources - including naturally raised meat, organic and locally grown produce, as well as dairy products made with milk from cows that are not given synthetic hormones - Ells and Chipotle are leading a revolution to make great food affordable and accessible so everyone can eat better.

Ells, a classically trained chef, has received considerable praise for his vision and leadership at Chipotle. The New York Times proclaimed that Chipotle provides "a chance to witness - and taste - a shift in American fast food," and Newsweek called him "an environmental champion" for his commitment to supporting sustainable agriculture.

In 2006, Chipotle's prominence as a company was recognized when it became one of the most successful initial public offerings of the year. Its leadership and success in business has prompted accolades from a new universe of sources, including the Wall Street Journal which said, "Chipotle has arguably become the country's most successful fast-food chain"; SustainableBusiness.com which named Chipotle one of the "world's top 20 sustainable stocks" two years in a row (2007 and 2008); and the Motley Fool, which called it the "most socially responsible company" in 2008.

Ells holds a bachelor's degree in art history from the University of Colorado, Boulder, and is a graduate of the Culinary Institute of America, Hyde Park, New York.