The Food Network Store has put together an entire line of Guy Fieri -oriented Father's Day gifts. Top of the list: the two new additions to the "Knuckle Sandwich" series of Guy Fieri knives by Ergo Chef, packaged together with a T-shirt.
They also suggest Guy's Big Bite the Complete 1st and 2nd Seasons, a 3-disc DVD set for $19.99 *click here*
More Diners, Drive-ins and Dives Cookbook: a Drop-Top Culinary Cruise for $13.99 *click here*
Or Guy's Grill Plank Set, with flexible basting brush for $19.99 *click here*
To see all the Guy Fieri merchandise offered by Food Network Store, click here.
In other news .... two Guy Fieri interviews:
WeeklySeven.com posted an article last last month about Guy Fieri's thoughts and memories about his time in Las Vegas and at UNLV.
WS: What is your favorite place to eat in Las Vegas?
GF: When I went to school there, it was kind of in the buffet era.... Now you go in and Bobby [Flay]’s got a restaurant, Mario [Batali]’s got a restaurant, Guy Savoy’s got a restaurant. I ate at Guy’s and it was just a dynamite meal. It was just over the top.... If you go to Paul [Bartolotta’s], oh my God, and I don’t get that bombarded, but we went there and these cats lay it out. … Go to my favorite haunt [from] when I was in college—Four Kegs over on Jones Boulevard and U.S. 95 [That's Italian ~D]. I talk about that place all the time.
WS: What are your plans for a Vegas restaurant?
GF: I want Vegas for so many reasons. One, I love the town. Two, I love to do things with UNLV. Three, I love the town. Four, my son wants to go to UNLV, and he’s only in seventh grade. I think four or five years gives me a chance to get a place going there, get a house down there and establish a little bit of consistency down there before he goes to school. So that’s five. And six, I love the town. Hopefully, it’ll happen.
Read the full article here.
Second interview comes courtesy of the Rachael Ray Magazine. Guy gives Rachael an all-access backyard pass to his grill.
RR: ...I have a feeling you spend a lot of time out here, rain or shine. Am I right?
GF: I’m a five-seasons griller! Did you know I added a new season? Living in Cali, I’m cooking in the yard all the time. I don’t care what the weather is like. My hair is impervious to any kind of dampness, so I don’t have too much to worry about.
RR: What do you love about grilling?
GF: There’s nothing that can replicate the smoky flavor of char, so when I’ve got the hankering for it, I tell my wife that I’m taking care of dinner. I have three different types of barbecues—a coal, gas and smoker—so I can experiment a lot.
RR: ...Is there anything new that you would encourage us to try on the grill?
GF: ...stone fruits like peaches and apricots work really well. But make sure you’re cooking at the right temperature—a cold grill will slow up the flavor and a scorching-hot one will mask it. Also, your grate should be nice and clean. You don’t want bits of charred meat in your dessert.
Read the full interview here.
Guy Fieri on dining in New York and beyond
Guy Fieri on his father
On reviewing and marketing Guy Fieri's knives
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