Friends, that would be Cinco de Mayo.I say,4:00 pm - 7:00 pm
One shot ... Hey! Mas Tequila
Two shots ... Hey! Que Veneno
Three shots ... Arriba! Mas Tequila!
Hey! Hey!
Downtown San Diego
1055 5th Avenue
(619) 299-2583
Cost - $5.00
(source)
Thursday, April 30, 2009
Cinco de Mayo in San Diego
Guy Fieri, Sammy Hagar and the House of Blues in San Diego will combine their formidable resources to host a fun (age 21+) block party in the downtown area of San Diego, May 5, 2009.
Friends, that would be Cinco de Mayo.
Downtown San Diego
1055 5th Avenue
(619) 299-2583
Cost - $5.00
Friends, that would be Cinco de Mayo.Downtown San Diego
1055 5th Avenue
(619) 299-2583
Cost - $5.00
Tuesday, April 28, 2009
Making memories in Milwaukee, observations in Ohio
A trio of fans spotted Guy Fieri at the Brewers game in Milwaukee last night (4/27/09) -- club level seating -- and sent in this photo. Here's Fieri with Molly Dudek, Michelle Carpentier and Nikki Fifarek Gulczynski. By the way, score was Milwaukee Brewers 10 - Pittsburgh Pirates 5. (source)
-------------------------------
Guy Fieri was born in Columbus, Ohio, but grew up in California. He was in Columbus last week for Sysco Central Ohio's annual expo. (4/21/09), and said there's some truth to the rumor that one of his restaurant chains might expand into central Ohio -- but don't expect anything soon.
"We agreed that we're not going to open any new restaurants for at least 16 months." (source)
While in Ohio, Guy visited family and friends in Bay Village and was seen shopping at Heinen's. "One of the guys shopping with him asked if the store sold rock salt. (In April? Try Chagrin Falls.) Perhaps they were planning some homemade ice cream." (source)
-------------------------------
"A, o, way to go Ohio" ~The Pretenders
For a list of restaurants in Ohio, as see on Diners, Drive-ins and Dives, click here.
-------------------------------Guy Fieri was born in Columbus, Ohio, but grew up in California. He was in Columbus last week for Sysco Central Ohio's annual expo. (4/21/09), and said there's some truth to the rumor that one of his restaurant chains might expand into central Ohio -- but don't expect anything soon.
"We agreed that we're not going to open any new restaurants for at least 16 months." (source)
While in Ohio, Guy visited family and friends in Bay Village and was seen shopping at Heinen's. "One of the guys shopping with him asked if the store sold rock salt. (In April? Try Chagrin Falls.) Perhaps they were planning some homemade ice cream." (source)
-------------------------------
"A, o, way to go Ohio" ~The Pretenders
For a list of restaurants in Ohio, as see on Diners, Drive-ins and Dives, click here.
Sad times for a Triple D restaurant
*Update*
The PizzalChik episode is Barbequed, Baked and Brined.
For more information on Diners, Drive-ins and Dives, visit my episode guide.
To view all the Triple D restaurants Guy Fieri visited in the Boise, ID area, click here.
PizzalChik, a restaurant in Boise, ID, was visited by Guy Fieri for Diners, Drive-Ins and Dives just this past March. The air date for this episode has not yet been announced.
Co-owner of PizzalChik, Judy Breakell, had been hospitalized for complications from breast cancer and lost her fight last Friday.
Patrons of the restaurant will remember Judy Breakell for her desserts, including key lime cheesecake. And she will also be remembered as a hard-working mother of four who home schooled her children while putting in 50-hour weeks at the restaurant, said her husband, Brad Breakell. "She was incredibly courageous and versatile," he said.
Breakell, 42, died Friday. An account has been opened at Banner Bank to help defray medical costs the family has incurred. Donations can be made at any branch.
For more on the Judy Breakell Memorial Fund, click here.
The PizzalChik episode is Barbequed, Baked and Brined.
For more information on Diners, Drive-ins and Dives, visit my episode guide.
To view all the Triple D restaurants Guy Fieri visited in the Boise, ID area, click here.
PizzalChik, a restaurant in Boise, ID, was visited by Guy Fieri for Diners, Drive-Ins and Dives just this past March. The air date for this episode has not yet been announced.
Co-owner of PizzalChik, Judy Breakell, had been hospitalized for complications from breast cancer and lost her fight last Friday.
Patrons of the restaurant will remember Judy Breakell for her desserts, including key lime cheesecake. And she will also be remembered as a hard-working mother of four who home schooled her children while putting in 50-hour weeks at the restaurant, said her husband, Brad Breakell. "She was incredibly courageous and versatile," he said.
Breakell, 42, died Friday. An account has been opened at Banner Bank to help defray medical costs the family has incurred. Donations can be made at any branch.
(source)
For more on the Judy Breakell Memorial Fund, click here.
San Diego Prostart Culinary Competition
Chef Bob Buccino's High School Culinary Team are payed a visit by Guy Fieri during the culinary competition held on April 25, 2009 in San Diego at the Town and Country Resort. Guy interviews team leader Brittany Watson about the team's menu as she prepares the whip cream for the dessert.
[the video is only 7 seconds long. ~D]
[the video is only 7 seconds long. ~D]
Monday, April 27, 2009
UNLV Interview from the Way Back Machine
[This interview was done about 8 months ago - dated Fall 2008, but I think it was nicely done. ~D]
Photos by Geri K.
Of all the adjectives used to describe celebrity chef and UNLV alumnus Guy Fieri, “modest” is usually not one of them. That’s not to say that he’s arrogant (quite the contrary, actually), but he does have a certain élan that comes across both on his Food Network television shows and in his eclectic cooking style.
In reality, he’s a humble, self-effacing guy, someone who is more apt to attribute his success to good luck than to great skill—though he seems to possess both in abundance. “It’s funny to think that my career has experienced this meteoric rise in the past couple years,” Fieri told a group of hotel college students. “I was just this guy who liked to cook. I worked in the kitchen seven days a week. It’s who I am. Now people are paying me to talk to high school kids. It’s weird.”
He spoke with UNLV students about what it takes to run a successful restaurant business. “You’ve got to really want it,” he told the class. “But the really exciting thing is that it’s yours to lose. It may sound cliché, but whatever you want to be today, you can be.”
Let’s face it, Guy’s personality may have helped him open a few doors, but it certainly can’t account for all his success. After all, you can’t be the star of three separate shows on the Food Network, the co-owner of five popular restaurants, a soon-to-be author and the father of two young boys without putting in the requisite hard work and dedication. And if that lineup’s not daunting enough, he’s also recently established his own foundation: The Guy Fieri Foundation for Mentoring and Imagination.
“I really don’t believe that we have enough imagination in this world,” Fieri says. “It seems like we don’t even have to think at all anymore because we can just do it on a computer or a video game.”
The concept is patently Guy Fieri: bold, ambitious, a little quirky, and right on the money. It’s a combination that seems to work for him, both in the kitchen and out.
“I’ve got a lot of crazy concepts up my sleeve,” he says. Fieri’s flair for fusing seemingly disparate flavors may be part personality, part good business sense. He believes limiting yourself to one specific component of the culinary profession is an outdated approach.
“It’s not enough anymore to be a great Italian chef, or sushi chef, or to make the greatest biscuits in the world, or whatever,” Fieri said. “If you want to be in this business—if you want to be great in this business—you have to fortify yourself in all aspects of the industry.”
Underneath it all, though, Fieri is still just a chef at heart. Pleasing others through his art is the thing that has always inspired him, from his earliest days selling pretzels from a three-wheeled bicycle (at the age of ten) to his growing restaurant empire today.
“All the TV stuff is great, and the money certainly isn’t bad. But my truest love is food and making people happy,” Fieri said. “It’s what I enjoy most.”
Photos by Geri K.In reality, he’s a humble, self-effacing guy, someone who is more apt to attribute his success to good luck than to great skill—though he seems to possess both in abundance. “It’s funny to think that my career has experienced this meteoric rise in the past couple years,” Fieri told a group of hotel college students. “I was just this guy who liked to cook. I worked in the kitchen seven days a week. It’s who I am. Now people are paying me to talk to high school kids. It’s weird.”
He spoke with UNLV students about what it takes to run a successful restaurant business. “You’ve got to really want it,” he told the class. “But the really exciting thing is that it’s yours to lose. It may sound cliché, but whatever you want to be today, you can be.”
Let’s face it, Guy’s personality may have helped him open a few doors, but it certainly can’t account for all his success. After all, you can’t be the star of three separate shows on the Food Network, the co-owner of five popular restaurants, a soon-to-be author and the father of two young boys without putting in the requisite hard work and dedication. And if that lineup’s not daunting enough, he’s also recently established his own foundation: The Guy Fieri Foundation for Mentoring and Imagination.
“I really don’t believe that we have enough imagination in this world,” Fieri says. “It seems like we don’t even have to think at all anymore because we can just do it on a computer or a video game.”
The concept is patently Guy Fieri: bold, ambitious, a little quirky, and right on the money. It’s a combination that seems to work for him, both in the kitchen and out.
“I’ve got a lot of crazy concepts up my sleeve,” he says. Fieri’s flair for fusing seemingly disparate flavors may be part personality, part good business sense. He believes limiting yourself to one specific component of the culinary profession is an outdated approach.
“It’s not enough anymore to be a great Italian chef, or sushi chef, or to make the greatest biscuits in the world, or whatever,” Fieri said. “If you want to be in this business—if you want to be great in this business—you have to fortify yourself in all aspects of the industry.”
Underneath it all, though, Fieri is still just a chef at heart. Pleasing others through his art is the thing that has always inspired him, from his earliest days selling pretzels from a three-wheeled bicycle (at the age of ten) to his growing restaurant empire today.
“All the TV stuff is great, and the money certainly isn’t bad. But my truest love is food and making people happy,” Fieri said. “It’s what I enjoy most.”
(source @ pp. 19 - 21)
Sunday, April 26, 2009
Pizza, Pizza! (GI0601H) with video
Guy's Big Bite - Pizza, Plzza! - Aired: 4/26/09
Fire up the ovens, it's pizza night at Guy Fieri's house! Not one but two flavor-packed pizzas hit the table tonight, with a bold, refreshing salad that never fails to please.
Le Hog Pizza - recipe
S'more Pizza, Not Just for Kids - dessert recipe
Spicy Agave Wave - cocktail recipe
Keywords:
pizza dough, Meatballs, bacon, Canadian bacon, ham, almonds, marshmallows, dark chocolate, tequila blanco, agave nectar
Related Post:
Grinders - website - Off the Hook Specials
Related Guy Fieri Recipes:
Main dishes with pork
Desserts
Cocktails with tequila
-> more on Guy's Big Bite <-
Fire up the ovens, it's pizza night at Guy Fieri's house! Not one but two flavor-packed pizzas hit the table tonight, with a bold, refreshing salad that never fails to please.
Le Hog Pizza - recipe
S'more Pizza, Not Just for Kids - dessert recipe
Spicy Agave Wave - cocktail recipe
Keywords:
pizza dough, Meatballs, bacon, Canadian bacon, ham, almonds, marshmallows, dark chocolate, tequila blanco, agave nectar
Related Post:
Grinders - website - Off the Hook Specials
Related Guy Fieri Recipes:
Main dishes with pork
Desserts
Cocktails with tequila
-> more on Guy's Big Bite <-
Summertini, benefiting CHEFS in San Francisco
Guy Fieri invites you to Summertini, an event benefiting CHEFS - Conquering Homelessness through Employment in Food Services.
Friday, June 19, 2009
6:00 - 9:00 pm
San Francisco, CA
Tickets: $75 - $100
www.summertini.org
Friday, June 19, 2009
6:00 - 9:00 pm
San Francisco, CA
Tickets: $75 - $100
www.summertini.org
Saturday, April 25, 2009
Guy's Big Bite season six premiers on Sunday
This Sunday is the sixth-season premiere of Guy Fieri's cooking show Guy's Big Bite. The premier is Sunday morning, April 26, with a rebroadcast on Monday, May 4, in the afternoon.
Fire up the ovens, it's pizza night at Guy's house! Not one but two flavor-packed pizzas hit the table tonight, with a bold, refreshing salad that never fails to please. - FoodNetwork.com
The episode is "Pizza, Plzza!" with a guest from Kansas City, Stretch, who owns Grinders, featured in Season 2 of Diners, Drive-ins and Dives.
Fire up the ovens, it's pizza night at Guy's house! Not one but two flavor-packed pizzas hit the table tonight, with a bold, refreshing salad that never fails to please. - FoodNetwork.com
The episode is "Pizza, Plzza!" with a guest from Kansas City, Stretch, who owns Grinders, featured in Season 2 of Diners, Drive-ins and Dives.
Food & Wine Fest in Atlantic City July 30 - Aug 2
Tickets on Sale Today for the
2009 Atlantic City Food & Wine Festival
Thursday, July 30 - Friday, August 2, 2009.
Cost: $30 to $2000
A variety of events ranging from gourmet pizza and wine tastings to small group chef demonstrations benefiting Susan G. Komen for the Cure. Guy Fieri joins other notable food stars in Atlantic City this year: Emeril Lagasse, Ingrid Hoffmann, Duff Goldman, Tom Collichio and Ted Allen.
Guy's Events:
On Saturday August 1st from 6 - 8 pm, "Feast of Fieri” is an intimate dinner with you and 24 other guests, where Guy Fieri will demonstrate how to prepare a family style dinner at Cesars Atlantic City, ticket price - $1,000.
After dinner, Guy will co-host the "Malibu Rum Beach Soiree" with Ingrid Hoffmann, Ted Allen, Duff Goldman and Emeril Lagasse from 9 pm - 1 am at Bally’s Atlantic City, Bikini Beach Bar, ticket price - $50.
On Sunday August 2nd, Guy hosts the "Phillips Seafood Boardwalk Clambake" from noon - 4 pm at Bally's Atlantic City, Dennis Courtyard, ticket price - $100.
And to wind up the weekend, Guy will do a cooking deomonstration called "Ready, Set, FIRE!" with question and answer session from 4 - 6 pm at Caesars Atlantic City in the Circus Maximus Theater, ticket price - $50.
According to a PR-USA press release,
2009 Atlantic City Food & Wine Festival
Thursday, July 30 - Friday, August 2, 2009.
Cost: $30 to $2000
A variety of events ranging from gourmet pizza and wine tastings to small group chef demonstrations benefiting Susan G. Komen for the Cure. Guy Fieri joins other notable food stars in Atlantic City this year: Emeril Lagasse, Ingrid Hoffmann, Duff Goldman, Tom Collichio and Ted Allen.Guy's Events:
On Saturday August 1st from 6 - 8 pm, "Feast of Fieri” is an intimate dinner with you and 24 other guests, where Guy Fieri will demonstrate how to prepare a family style dinner at Cesars Atlantic City, ticket price - $1,000.
After dinner, Guy will co-host the "Malibu Rum Beach Soiree" with Ingrid Hoffmann, Ted Allen, Duff Goldman and Emeril Lagasse from 9 pm - 1 am at Bally’s Atlantic City, Bikini Beach Bar, ticket price - $50.
On Sunday August 2nd, Guy hosts the "Phillips Seafood Boardwalk Clambake" from noon - 4 pm at Bally's Atlantic City, Dennis Courtyard, ticket price - $100.
And to wind up the weekend, Guy will do a cooking deomonstration called "Ready, Set, FIRE!" with question and answer session from 4 - 6 pm at Caesars Atlantic City in the Circus Maximus Theater, ticket price - $50.
According to a PR-USA press release, "The TD Bank Atlantic City Food & Wine Festival will offer a limited number of $2,000 "Pink Ribbon" packages to those who want to experience the inaugural event like a VIP. Included in this package is a luxurious room throughout the festival along with an all-access pass to over 15 events featuring all of the celebrity chefs, commemorative gifts, VIP early access to the Pool tasting events, and free entry into the 2009 Central and South Jersey Race for the Cure. As the main benefactor of the festival, the Susan G. Komen for the Cure® Central and South Jersey Affiliate will receive $1,000 for each of the "Pink Ribbon" packages sold."For more information, visit www.acfoodandwine.com.
Friday, April 24, 2009
Guy Fieri to attend the Kentucky Derby
For information about Guy's Fieri's 2010 visit to the Kentucky Derby, click here.
(Posted Friday, April 24, 2009) Louisville, Kentucky's Courier-Journal says, "TV chef Guy Fieri is excited about his first Derby."
In her interview with the Press Democrat, Lori sounded excited about it too. The "Run for the Roses" is held at Churchill Downs on the first Saturday of May.
What will he make for the brunch? Organizers asked him to make a breakfast, so Fieri will make Stuffed French Toast (recipe). "But he's also threatening to do a bourbon-marinated pork chop. 'I'm a big pork fan, and I'm a big bourbon fan,' he said. 'You know what; I've never done the two of them together. It's such a killer chop. So I'm gonna rock that out.'
And what will he wear? "... the guy who likes to rock the '50s bowling shirts has one question about Derby: 'What's the proper attire, bro?'"
I'm sure I don't know. But here's what Heff wore ...
So here's a suggestion for proper attire for Guy ... ?
(Posted Friday, April 24, 2009) Louisville, Kentucky's Courier-Journal says, "TV chef Guy Fieri is excited about his first Derby."
In her interview with the Press Democrat, Lori sounded excited about it too. The "Run for the Roses" is held at Churchill Downs on the first Saturday of May."But what he really wanted to do as a kid, says Fieri — who is not a small man — was ... wait for it ... become a jockey. Yes, the man who goes coast-to-coast downing Chicago dogs and fiery Texas tamales actually dreamed of riding horses. That is why he's especially excited about coming to Louisville next week to host the inaugural Oaks Bourbon Brunch [reported earlier here]. It will be his first Derby."
What will he make for the brunch? Organizers asked him to make a breakfast, so Fieri will make Stuffed French Toast (recipe). "But he's also threatening to do a bourbon-marinated pork chop. 'I'm a big pork fan, and I'm a big bourbon fan,' he said. 'You know what; I've never done the two of them together. It's such a killer chop. So I'm gonna rock that out.'And what will he wear? "... the guy who likes to rock the '50s bowling shirts has one question about Derby: 'What's the proper attire, bro?'"
I'm sure I don't know. But here's what Heff wore ...
So here's a suggestion for proper attire for Guy ... ?
Thursday, April 23, 2009
Pictures from UNLV and trip to Atlanta
Well I see I'm a day too late to show the pictures from Guy Fieri's appearance at UNLV's award ceremony. (Food Network Humor beat me to it) But for what it's worth, here is Robin Leach, George Maloof and Guy Fieri at UNLVino. (source)
Martie Knows Parties posted in her blog that she caught up with Guy and his Posse at the Metropolitan Cooking show in Atlanta.
Fieri and his posse: Michael and Scott from Ergo Chef, Kleetus, Brunch and Guy
Speaking of Kleetus, he posted a blog! Pretty yawnsville stuff, but I'm giving him a chance to get into the blogging scene. Took me a while - I'm still figuring it all out. Kleetus, a big welcome!
The Atlanta News Services reports that Guy and friends dined at the Marietta Fish Market.
Gus Tselios and Guy Fieri
Gus Tselios also owns the Marrietta Diner, featured in season 3 of Diners, Drive-ins and Dives. So, there you go.
Martie Knows Parties posted in her blog that she caught up with Guy and his Posse at the Metropolitan Cooking show in Atlanta.
Fieri and his posse: Michael and Scott from Ergo Chef, Kleetus, Brunch and GuySpeaking of Kleetus, he posted a blog! Pretty yawnsville stuff, but I'm giving him a chance to get into the blogging scene. Took me a while - I'm still figuring it all out. Kleetus, a big welcome!
The Atlanta News Services reports that Guy and friends dined at the Marietta Fish Market.
"He happily posed for photos with dozens of diners, signed T-shirts and hats for some and even wished a few kids a happy birthday. He also talked his way into the kitchen for a quick tour.
Fieri and his six friends enjoyed a 3-pound steamed lobster, Alaskan king crab legs, shrimp and scallops in a light red sauce, green olives and feta cheese plus the Marietta Fish Market’s Maryland lump crab cakes, oysters Rockefeller, seafood bisque and the seafood paella. Fieri’s fave, however? The eatery’s signature grilled whole red snapper drizzled with extra-virgin olive oil and fresh lemon juice and served on Greek-style roasted potatoes and sauteed spinach."
Gus Tselios and Guy FieriGus Tselios also owns the Marrietta Diner, featured in season 3 of Diners, Drive-ins and Dives. So, there you go.
Guy Fieri Launches Website Re-design
It's up and running. The long-awaited GuyFieri.com website re-design has launched. Check it out!
The Inside Dish - ok, the "fraud blogs" kind of hurt, but I can take it.
Shop 4 Stuff - same as before.
News U Can Use - pretty much what I was doing here, but way better, including a list of upcoming Diners, Drive-Ins and Dives taping dates, times and locations. Pretty cool.
Events - has a link to Kleetus' blog, Kleetus, (empty at the time I am posting this) and a link to Guy's Twitter page (which he's still figuring out how to use).
The Krew Email Sign Up - same as before, but with a new look.
Guest Book - same as before, and last updated March 10. Let's hope this gets a re-design too.
Armed Forces Entertainment - is in Latin? Hello?
So there it is! Poke around GuyFieri.com for yourself and see what you think.
Tuesday, April 21, 2009
Monday, April 20, 2009
Pictures from Atlanta's Metro Cooking Show
View from the audience
The ubiquitous squirt bottle
Classic Fieri in action
With mise en place, ready to go
Ok, this one just cracks me up(source)
Searching for the Next Pork Personality
From PRNewswire -- The National Pork Board is "Fieri-ing" things up with the launch of the "Search for the Next Pork Personality" contest. "America's pork producers are giving pork fans everywhere a chance to showcase their star qualities on the grill and meet the go-to guy when it comes to heating up the grates - celebrity chef and grilling guru Guy Fieri."Fieri says pork is his secret for grilling success because it can be served up in so many ways. Now, passionate pork fans like him, who enjoy "hogging" the spotlight and have great pork tips to share, are invited to submit a video on TheOtherWhiteMeat.com.
Three finalists will be selected will meet Fieri go tong-to-tong in a live grill-off in New York City. Each will prepare a pork recipe that showcases their tip for Fieri and a panel of judges. The winner will be named the "Next Pork Personality," take home $5,000, a Char-Broil(R) grill and grilling accessories. Video submission is due by August 31, 2009. Official Rules.
"Pork is a cut above the rest because it's so versatile," says Fieri. "No matter what your 'pork-sonality' is - whether you like it low and slow on the barbeque or prefer to toss a tenderloin on the grates - there's something out there for you. I love pork because it pairs with anything -spices, seasonings, flavors or side dishes, which is what makes it the secret to good grillin'."
"Go big or go home - that's the way I cook and that's how you'll have to grill if you want to be the Next Pork Personality," said Fieri. "I want to see an awesome tip, an amazing pork recipe with off-the-hook flavor and a personality that's bigger than mine!"
Try the new "Guy-fecta" of Pork recipes!
Strawberry Pork Chop Fiesta - This appetizer combines fresh summer strawberries, artichokes and chiles with a bacon-wrapped chop for a unique pairing of sweet and savory flavors. It is an ideal crowd-pleaser for backyard barbeques.
Tastebud Poppin' Pork Piccata - With garlic, capers, white wine and Dijon mustard, this twist on a traditional piccata is big on flavor and small on prep. Pork blade steaks are simply marinated, then hit the grill - all taste, no sweat!
Pork En Fuego - According to Guy, the "fire" in this lean pork tenderloin dish is all in the spices. Think cayenne pepper, paprika and cumin meet fresh peppers and red pepper flakes. Caliente!
Back in action for the second year in a row, The Other White Meat(R) Tour is criss-crossing the nation to remind America that pork is the best kept secret on the grill. The pork tour will visit 27 cities from Sacramento to New York City this summer, sampling sizzlin' pork and offering up fun and free family-friendly activities!
A dozen of the stops will include a local contest to find Pork's #1 Fan in that city. Entries will be collected on-site at the tour and winners will walk away with a $500 gift card to a local retailer. In those markets, for everyone who enters the contest, America's pork producers will provide 10 pounds of pork to a local food bank - that's equivalent to 50 meals per entry.Find out when the tour and contest are coming to your city by visiting TheOtherWhiteMeat.com.
Saturday, April 18, 2009
Sighting in Vegas and DDD to shoot in Illinois
According to Norm of the Las Vegas Review Journal, Guy Fieri was seen dining at Simon at Palms Place on Thursday after being honored at the Bubblicious champagne festival at Rain nightclub (Palms) with Palms owner George Maloof and former NFL quarterback Glenn Carano (304 career yds with 21 completions, 3 td's, 1 int).Also at Bubblicious:
Carano's daughter, Gina, known as "Crush" on "American Gladiators."-------------------------------------
The Lake County News-Sun reports that Guy Fieri will visit the upper mid-west for Diners, Drive-Ins and Dives at the end of April.
The Shanty, in Wadsworth, IL, is a family-owned restaurant and bar, known for their Whiskey Shrimp, Tequila and Orange Salmon, steaks and other fare, "where the horse set and locals drink, dine and hobnob in rustic and friendly ambiance."Photo credit: Thomas Delany, Jr./News-Sun
According to Dimitri Kallianis, the principal owner, The Shanty was the only restaurant between Milwaukee and Chicago selected by Food Network for the show. "We want to be loyal to our customers by offering them good, fresh food at reasonable prices served in a unique, rustic, friendly environment," Kallianis said of the secret of The Shanty's success.
He declined to say exactly when Fieri will be at his restaurant; attendance is "by invitation only," he stressed. He said he will issue as many as 700 invitations to his loyal customers, and those interested in attending may call him at The Shanty.
Food Network personnel will be at the Shanty from 11 a.m. to 8 p.m. April 25 to do some filming for the show.*Update*
Dives Worth a Drive
Diners, Drive-Ins and Dives episode guide
To view a map of all the Triple D restaurants Guy Fieri visited in the Northern Illinois area, click here.
Thursday, April 16, 2009
Fieri teams with Izard to support ProStart competition
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The National Restaurant Association announced that Guy Fieri and Stephanie Izard (Top Chef Season 4 winner) will address the top ProStart® high school students at the eighth annual National ProStart Invitational from April 24 - 26th, 2009 at the Town and Country Resort & Convention Center in San Diego, California.
Teams of students who won first place in their respective states' culinary and/or management competitions compete for the national title and scholarships.
On Friday, April 24, Fieri will kick off the competition at orientation. Fieri will address the students and help announce the top five winning teams in each competition.
"I’ve participated in both the California and national ProStart competitions and I’m looking forward to attending the National ProStart Invitational. These kids have some serious talent, and being around them is an awesome experience.”
In the fall of 2009, Izard plans to open her new Chicago-based restaurant, The Drunken Goat. To find out more visit www.StephanieIzard.com.Izard will network with students at the Business & Career Expo on Sunday, April 26, and address all attendees that evening at the Awards Dinner.
“The Le Cordon Bleu program at Scottsdale Culinary Institute taught me the skills and confidence I needed to reach this level of my career. I hope to encourage the ProStart students to explore all the options before them to find the right fit as they pursue their dreams of success in this exciting industry.”
Want to attend the event as a guest? Click here.
Wednesday, April 15, 2009
Chimichangas
News stories about Guy Fieri are slow this week, so I'm turning to some favorite recipes. Here's a good one. Guy uses top round to make his savory deep-fried chimichangas. This video is from the Mucho Mexicano episode of Guy Off the Hook.
Chimichangas
Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced
Directions
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Top Notch Top Round Chimichangas
Chimichangas
Ingredients
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon all-purpose flour
2 tablespoons canola oil
3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
2 yellow onions, chopped
3 teaspoons seeded and minced jalapenos
2 tablespoons chopped garlic
2 1/4 cups beef broth, plus extra if necessary
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup lime juice (about 3 limes)
1/2 cup chopped fresh cilantro leaves
4 to 6 cups corn oil
10 (11-inch) flour tortillas, steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
1/2 cup seeded and diced tomatoes
1 avocado, diced
Directions
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Top Notch Top Round ChimichangasSunday, April 12, 2009
Inside information on Guy's Big Bite set
Guy Fieri taped a new season of Guy's Big Bite late in March at the Food Network Studios in New York.
According to the FN Dish, "The Big Bite personality that is Guy Fieri has been cooking up a storm with some of his closest friends (hint - there are TONS of special guests in the upcoming episodes of Guy’s Big Bite)."
Secretary Confidential, contributor to the FN Dish, shared some information about Guy's set. Below is an original sketch of Guy’s Big Bite set and the executed version.
- The sets are built off site and then brought into the studio to assemble. Off site it takes about 3 weeks to build, and then it’s assembled in about 3 days in the studio upstairs.
- The hubcaps on the wall are all from vintage cars that Design Director, Wendy Waxman, collected.
- The fridge with the racing stripe was custom designed specifically for Guy’s set.
Food Network insider, Bruce Seidel, reveals Guy’s new set additions right here on Monday, April 13.
According to the FN Dish, "The Big Bite personality that is Guy Fieri has been cooking up a storm with some of his closest friends (hint - there are TONS of special guests in the upcoming episodes of Guy’s Big Bite)."
Secretary Confidential, contributor to the FN Dish, shared some information about Guy's set. Below is an original sketch of Guy’s Big Bite set and the executed version.
- The sets are built off site and then brought into the studio to assemble. Off site it takes about 3 weeks to build, and then it’s assembled in about 3 days in the studio upstairs.
- The hubcaps on the wall are all from vintage cars that Design Director, Wendy Waxman, collected.
- The fridge with the racing stripe was custom designed specifically for Guy’s set.
Food Network insider, Bruce Seidel, reveals Guy’s new set additions right here on Monday, April 13.
Saturday, April 11, 2009
Diners, Drive-Ins and Dives Sweepstakes
The Valpak "Diners, Drive-ins and Dives" Sweepstakes is sponsored by Valpak Direct Marketing Systems, Inc.There is one week left to enter the Sweepstakes; it ends at 11:59:59 p.m., Eastern, on April 17, 2009
Grand Prize: A 3-day/2-night trip for two (winner + guest) to New York City to attend a live taping of one of Guy Fieri's shows in 2009.
Trip includes two round-trip coach class tickets for air transportation, hotel accommodations, tickets to a Guy Fieri show and $500 cash.
First Prizes: Diners, Drive-ins and Dives cookbooks.
A random drawing from among all eligible entries received will be conducted during regular business hours on or about April 24, 2009 to select one Grand Prize Winner and twenty-five First Prize Winners.
Official Rules
Friday, April 10, 2009
Robin Leach congratulates Guy Fieri
Robin Leach for Luxe Life says,
"Congratulations to TV celebrity chef and former Las Vegas resident Guy Fieri and Palms owner George Maloof! The hotel administration students at UNLV have selected them as the extraordinary alumni to receive the Dom Perignon Award of Excellence at this year’s 35th Anniversary UNLVino, the three-day extravaganza that kicks off next week."Thursday, April 16th, 2009 at the Palms Pool and Bungalows in Las Vegas, NV. Tickets - $100 in advance $125 at the door.
Thursday, April 9, 2009
Fun with the Shelby Cobra
"Lumpy" shared via his blog that Wednesday night, Guy Fieri was in a CA parking lot doing burnouts in the Shelby Cobra that he bought from the owner of Denbeste Motor Sports.
Guy Fieri and "Lumpy""Once the smoke cleared from all the rubber being heated excessively, I walked over to meet Guy. Got a couple of pictures here, and in both pics you'll notice that tire marks on the street.The Shelby Mustang is a high performance variant of the Ford Mustang. From 1968 the model became the Shelby Cobra GT.
I guess there was also a photographer out there with Drive Magazine which was doing some piece on Guy. So if interested you could keep your eyes open for that."
The Guy Fieri Shelby Cobra
Denbeste, Shelby and Fieri all have related interests. Mustang.com has reported that Carroll Shelby, chairman and founder of Carroll Shelby International Inc., has formed a company to produce and sell food items under the “Shelby Signature Foods” name. The company will focus on healthy comfort foods, as well as regional specialties such as salad dressing mixes, cornbread, salsa, and fried chicken batter mix.Moreover, the 2008 Sema Show in Las Vegas debuted Carroll Shelby's latest venture with DenBeste Motorsports and Carroll Shelby Merchandise of Windsor California.
Bill and Lori DenBeste have a Sonoma County-based winery, DenBeste Vineyards. The wine has been adopted and loved by Guy Fieri from the Food Network, who pours their Zinfandel and Cabernet in all of his restaurants. [source]
Carroll Shelby & Guy FieriTuesday, April 7, 2009
Twitter? Blog? More from Guy's website
There is a Guy Fieri on Twitter with 287 followers, and no updates by the Guy Fieri. Is it him? A faker? or?
Sources say that Guy will Twitter - it's just a matter of time. Last week his web designer re-worked the new Twitter page. So at this point, it's a wait and see.
And it looks like Kleetus may begin blogging for Guy. According to a Food Network interview with Guy, "He has a big truck and likes to drive us around." Kleetus, a.k.a. Kevin Cox, has been seen on several episodes of Guy's shows, including Guy's Big Bite and Guy Off the Hook. Kleetus has also sous chef'd for Guy at several cooking demo's, including South Beach (pictured), Des Moines (video) and Disneyland.
GuyFieri.com is slowly but surely being re-vamped in its design and functions. The email signup is working now.
And the website has included a map with 60 of Guy's favorite diners, drive-ins and dives from Google.
-------------------------------------
Update:
Dear Anonymous Guy's Publicist in the comments section,
Is he hidden? And how is one to know who's real and who's fake? There are several Guy Fieri's on MySpace and Facebook too.
p.s. if you want to hire me, I'll charge reasonable rates! haha
Sources say that Guy will Twitter - it's just a matter of time. Last week his web designer re-worked the new Twitter page. So at this point, it's a wait and see.
And it looks like Kleetus may begin blogging for Guy. According to a Food Network interview with Guy, "He has a big truck and likes to drive us around." Kleetus, a.k.a. Kevin Cox, has been seen on several episodes of Guy's shows, including Guy's Big Bite and Guy Off the Hook. Kleetus has also sous chef'd for Guy at several cooking demo's, including South Beach (pictured), Des Moines (video) and Disneyland.GuyFieri.com is slowly but surely being re-vamped in its design and functions. The email signup is working now.
And the website has included a map with 60 of Guy's favorite diners, drive-ins and dives from Google.
-------------------------------------
Update:
Dear Anonymous Guy's Publicist in the comments section,
Is he hidden? And how is one to know who's real and who's fake? There are several Guy Fieri's on MySpace and Facebook too.
p.s. if you want to hire me, I'll charge reasonable rates! haha