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.
Related Posts:
Guy Fieri on dining in New York and beyond
Guy Fieri on his father
On reviewing and marketing Guy Fieri's knives
more on Guy Fieri Merchandise
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