Heated!
A New Food Show on Rhode Island PBS Includes Some Familiar Faces
There’s politics. There’s religion. And there’s thick crust or thin. When it comes to polarizing topics, nothing is more fun to debate than food. Drum, drumette or flat wing? Hard or soft shell? Pineapple on a pizza? There’s no right or wrong … or is there? That’s the premise of chef, author and TV personality Nick Rabar’s newest show Heated, debuting on Rhode Island PBS this fall. “The list goes on and on,” Rabar says. “Luckily, I love to eat!”
Every episode of Heated features a rotating cast of talent that debates all sides of the food subject du jour. In the pilot episode, set to premiere on Wednesday, September 4, doughnuts (or is it donuts?) take center stage for the fiery inaugural disputation.
Set to do battle are Genie McPherson Trevor, editor of Edible Rhody; Meaghan Mooney of Channel 10 News; and former New England Patriots player Kerry Taylor. The panel goes deep into hard-hitting doughnut disputes that spawn visits to unique doughnut makers throughout New England.
“The show centers around the round table, but we also take it to the streets to show off some of our area’s favorite doughnut producers,” says Rabar. “If you think I’ll ever get sick of eating doughnuts, you’re wrong. I can’t get enough!”
After visits to Payne’s Killer Doughnuts on Block Island, Knead Doughnuts in Providence and Clyde’s Cider Mill in Mystic, Connecticut, it’s easy to see why it’s hard to ever get your fill. “They’re all so different and that’s what we wanted to showcase. Each place has a story to tell; it’s pretty special to be able to help them tell it.”
Produced by Jake and Ben Kahn of The Flat Iron Works, the 30- minute pilot will be the first of many planned episodes. “Seafood is such a great example. Do you drink red wine with it? Is raw lobster a delicacy or disgusting? That’s what’s so fun about this new series— there’s literally an endless amount of shows we can do,” says Rabar.
Catch Heated, airing on Rhode Island PBS this September!
