FOODNETWORK.COM SERVES UP NEW BROADBAND SERIES ON HOTTEST FOOD TRENDS WITH "DAVE DOES" PREMIERING MONDAY, AUGUST 14  

Chef Dave Lieberman Explores School Food Reform and Designer Doughnuts in Two Premiere Webisodes

KNOXVILLE, Tenn. (August, 2006) -- FoodNetwork.com is serving up a second helping of original broadband beginning August 14 with the premiere of "Dave Does."  Hosted by critically acclaimed twenty-something celebrity chef and author Dave Lieberman, "Dave Does" chronicles all the latest culinary trends with stops in New York City, Boston, Portland and Philadelphia.  

The "Dave Does" series will be exclusive to the Web and consist of a baker's dozen of 3-10 minute Webisodes, with one new Webisode premiering each week after the series premiere of two Webisodes on August 14.   FoodNetwork.com visitors can join Lieberman in his pursuit of current culinary trends including foods that fan the flame of passion, ordering groceries over the World Wide Web and the latest gizmos and gadgets such as magnetic induction cooktops and avocado slicers.  

Sprint and Saturn have signed on as sponsors of the Web series.  Sprint customers will also be able to watch video from "Dave Does" on their cell phones.

The URL for the series is: http://foodnetwork.com/davedoes


Here are the episodic descriptions for the first Webisodes of "Dave Does:"
 
* PREMIERING MONDAY, AUGUST 14 -  DOUGHNUTS
Lieberman explores the art of "fried dough" as he visits people that put a twist on the ultimate sweet treat.  Among the unusual delicacies are the Tres Leche, a doughnut made with three kinds of sweet milk, and a Banana Pecan, made with organic bananas and fresh roasted pecans. The Voodoo Doughnut shop in Portland, Oregon, serves buttermilk doughnuts and those made with such childhood favorites as Froot Loops and Cap'n Crunch.  Lieberman even gets to witness the holy matrimony of a man and a woman underneath the "doughnut of iniquity!"
 
* PREMIERING MONDAY, AUGUST 14 - SCHOOL FOOD
Lieberman visits three schools that are devoted to food education and healthier cafeteria chow. Renowned Chef Bobo of the French Culinary Institute serves quality food like Thai chicken salad and miso soup at the Calhoun School in New York City.  Chef Linda Colwell of the Abernethy School in Oregon started a program that promotes wellness with lessons in gardening.  Lieberman also meets with the first Executive Chef of New York City Schools, Jorge Collazo, who advocates a more nutritious diet for children.
 
* PREMIERING MONDAY, AUGUST 21 - COFFEE
This episode looks beyond roast date and Fair Trade to explore the hottest trends in coffee today.  Lieberman builds his own roaster to find that perfect brew.  He visits coffee pioneer George Howell who focuses on estate coffees kept in deep freeze until they're ready for their light roast.  Lieberman gets a lesson in cupping from Duane Sorenson of Stumptown in Portland, Oregon, and he tracks down a mean cup of Joe on the streets of NYC.


Future episodes will focus on modern aphrodisiacs, slow foods, exotic BBQ (Korean and Brazilian), gourmet packaged foods, regional wines, secret bars and sake.
  
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