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UPDATE: Viewing Party Tonight at PassionFish for Reston Chef Featured on Food Network Monday Night

Chris Clime transforms an iconic snack food.

Chris Clime, executive chef of Reston's PassionFish, will appear on the Food Network Monday night. Photo courtesy of Chris Clime
Chris Clime, executive chef of Reston's PassionFish, will appear on the Food Network Monday night. Photo courtesy of Chris Clime

UPDATE:  PassionFish will be hosting a viewing party tonight so guests can watch/cheer along. Chef Clime will also be featuring his competition dish: Lobster Nachos. These will be served at the bar for guests to sample. 
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Reston chef Chris Clime, executive chief at PassionFish, will be featured tonight (Monday, July 7) on the Food Network.

Clime will work his magic to transform a snack food, Wise-brand Cheez Waffie, into a new dish on an episode of "Rewrapped" at 8 p.m. Monday.

Cheez Waffies have been on the American snack food scene for decades, and although they've been eclipsed in recent years by more mainstream snacks, the crisp waffle wafers sandwiching a dollop of zesty cheese-spread enjoy an intense cult following among aficionados, according to a news release.

In the first event of this episode of “Rewrapped,” Clime and his fellow competitors are tasked with recreating the Cheez Waffie from scratch. Having accomplished that, they move on to the Innovate Challenge, incorporating the Cheez Waffie in an original dish.  
 
Clime is often honored for his talent for seafood, his dedication to using the freshest possible products, and his innovative dishes. Yet he is no stranger to processed cheese, as noted in an August 2011 Washingtonian magazine article examining “classic” ingredients in upscale area restaurants that featured his use of Velveeta in the popular PassionFish Mac & Cheese side dish.

Will his Velveeta experience give Clime the edge over his “Rewrapped” competitors? Tune in on tonight to find out or catch the next airing on Saturday at 1 p.m. ET. 
“Rewrapped” airs Mondays at 8PM ET/PT on Food Network.

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