Miami Celeb Chef Josh Capon co-hosts Spike TV’s most outrageous cooking contest
By Robin Jay
Crazy is as crazy does. When we first introduced you to superstar chef Josh Capon in South Florida Opulence, we told you about his ebullient personality and his insanely delicious seafood menu at the newly launched Lure Fishbar at the Lowes Hotel in Miami Beach.
“You should be on TV,” I told Chef Capon after the interview.
“Funny you should say that,” Capon laughed. “I’m the co-host and judge of Frankenfood, a new cooking competition coming to Spike TV in June.”
Move over green eggs and ham, that’s sissy food compared to the concoctions made on the show in which amateur chefs vie to create the newest food craze and win a $10,000 prize. On Frankenfood, competing cooks mix outlandish and unexpected ingredients to create something that’s, hopefully, surprisingly delicious.
“The ‘Dubin’ – a triple-decker pastrami donut sandwich – made me smile from ear to ear,” Chef Capon said about a dish he judged on the show. Capon landed the co-host spot on Frankenfood (along with Cheesesteak King Tony Luke Jr.) after he sent in an outrageous audition tape. “I pretended to host imaginary contestants, one of which mixed together yogurt, Cheerios – and tuna. I put on a helmet, grabbed a shovel, and smashed the bowl into oblivion. The unsuspecting videographer had to dive into the corner to dodge the flying mush. It got me the job!”
Freaky dishes on the show are a blend of the good, the bad and the completely inedible – mostly the later.
“The worst dish so far was the ‘Bratanasplit’ – a combination of a bratwurst and a banana split. It was God awful,” Capon said with a grimace. “The bratwurst froze; it was like eating cold, congealed fat and spicy ice cream.”
Another remarkable Franken-fail was the baby octopus Jell-O shot. “Thank goodness for the spitter buckets. I couldn’t keep it down,” Capon recalled. Once, after tasting a particularly gnarly dish, Capon quipped that even a dog wouldn’t eat the ‘garbage quesadilla.’ A cast member happened to have his dog on the set – and sure enough, the canine refused the dish.
Sometimes the weird results are delicious. One of the best, Capon said, is from an episode filmed in Chicago. It was a deep-dish pizza made with the signature ingredients of a Chicago-style hotdog: fluorescent green pickle relish, Vienna hotdogs, raw onions, sport peppers and mustard. “I could eat one right now,” said Capon.
Why is watching Frankenfood so enticing to viewers? “I think anyone who likes to cook has experimented in his own kitchen, mixing together crazy x!*@&0,” Capon said. “When I was a kid, around 10 years old, I thought it would be cool to hard cook an egg in the microwave. It exploded and blew the microwave door open. Scared the crap out of me, but it may have been what sparked my interest in cooking.
“We have such a great time on the show; we don’t take the food too seriously. If the audience has half as much fun watching the show as we have making it, they’re going to love it.”