Go to Top

Food Circus

About the Show

adrien2Host Adrien Sharp explores our area’s great food attractions.   The JTV cameras follow Adrien on a weekly food adventure, checking out restaurants, clubs, bars and retail establishments with the focus on everything food.  We go behind the scenes and share recipes and techniques of chefs, home cooks and culinary artists.  Adrien was a contestant on season 3 of Food Network’s “The Next Food Network Star”, has appeared on NBC’s Today Show, Discovery Channel and Kraft Foods programs and is an accomplished chef.  Find your next favorite food or meal on “Food Circus”!Food Circus logo

jaxorthobanner

MCCU 900x90

Recent Episode: The Pointe Bar & Grill

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

12:00 AM 7:00 AM 9:00 AM 1:00 AM 9:00 AM 7:00 AM 2:00 AM
3:00 AM 10:00 AM 12:00 PM 4:00 AM 12:00 PM 5:00 AM
6:00 AM 3:00 PM 7:00 AM 8:00 AM
9:00 AM 7:00 PM 10:00 AM 11:00 AM
4:00 PM 10:00 PM 4:00 PM 5:00 PM

Featured Restaurants

Laughlin’s Slice of Spice

Bella Notte Ristorane

Rocky Top Beer BBQ

Airport Restaurant

Olivia’s Chop House

McCarski’s Cafe

West Point Lounge

Schlenker’s

The Pointe

Giglio’s

International Dog House

Anna’s Porch Cafe

Dominick’s

Whole Foods

Grass Lake Pizza Time

Greystone Tavern

Deck Down Under

CoCoNuts Grill & Bar

In Good Company

Cuppa

Veach’s Office Bar

Schlenker’s

Parma Cafe

Gilberts Chocolates

B-Z-B Cafe

Sipping & Tipping with the Andersons

Beets Vinaigrette & Savory Zucchini Muffin

Beets Vinaigrette

 

1 lb beets

¼ cup vinegar (your choice—cider, wine, herbed)

1/5 cup olive oil

½ tsp salt

½ tsp Dijon mustard

 

Remove greens from beets, leaving ½ inch stems.  Boil beets until tender when pierced with a fork.  Slip skins and stems off under running water.  Dice beets into bite-sized pieces.  Combine vinegar, olive oil, salt, and mustard and shake well.  Pour enough over the beets to just moisten them, and stir.  Save remaining dressing and beet greens for another use.

 

 

Abbie Mandel’s Cuisinart Cookbook

 

 

Savory Zucchini Muffins

 

2 eggs

¾ cup milk (fat free ok)

2/3 cup vegetable oil

2 cups flour

¼ cup sugar

1 Tablespoon baking powder

1 teaspoon salt

2 cups shredded zucchini

4 Tablespoons dried basil

6 Tablespoons grated Parmesan cheese

 

Preheat oven to 400 degrees.  Beat eggs in bowl; stir in milk and oil.  Combine flour, sugar, baking powder and salt.  Mix dry ingredients into egg mixture, just until moistened.  Batter should not be completely smooth.  Gently mix in zucchini, basil and cheese.  Fill greased muffin cups about ¾ full.  Bake for 18 to 20 minutes or until browned on top.  Remove from pan.