Update on Guy Fieri Food, the Road Show, more

Guy Fieri is on the road in support of the release of his new cookbook, "Guy Fieri Food." So far, the road show tour has hit Charleston, Cherokee, Windsor and Cleveland, and ten more stops are on the schedule, today through June 7, 2011.

Allan of Toohey and Fee, Q104 radio, saw Guy Fieri at Playhouse Square in Cleveland last night. Take a look at some of his pics from the show!

Fans are loving seeing Guy Fieri live. The only slightly negative feedback I've received from some is that the video montage segment is ... less (?) ... entertaining than the rest of the 2 1/2 hour show. But the majority like it, saying that the energy, music and laughs are well worth the ticket price.

There have also been many requests for Guy's Pork En Fuego recipe. Click here to download.

"Guy Fieri Food" (HarperCollins: $29.99) is listed at #7 on the New York Times Best-sellers (source). Visit BrooksPR.com for behind-the-scenes information on the launching of Guy's new cookbook.

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One of Guy Fieri's signature restaurants, Tex Wasabi's in Santa Rosa, CA, recently reopened after a 1 1/2 year closure. Brett Hutchison, chief operating officer, tells me that the first few days have been incredible!

Grand Reopening date has yet to be determined.

The Press Democrat reports that owners Guy Fieri and Steve Gruber spent $1 million to remodel the restaurant. "Santa Rosa is an extraordinary city," Guy Fieri wrote, "and we are sure that the national attention that Tex Wasabi's will generate will help to promote the entire downtown community.”

Tex Wasabi's employs 60 people and conjectures an annual revenue of $2.5 million.

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Dozens of restaurants are on pins and needles when Food Network recently removed premiere episodes of Diners, Drive-ins and Dives from their schedule. The pending lawsuit between Page Productions and Food Network has put three previously-scheduled debuts, May 30, June 6 and June 13, on hold.

Grillin' and Smokin' was scheduled for 5/30/11, featuring San Antonio's Bun 'N' Barrel, Denver's Tocabe American Indian Eatery and Munch's Restaurant & Sundries in St. Petersburg. Barbequed, Baked, and Brined (repeat) airs instead.

Southern Flavor was scheduled for 6/6/11, featuring the Broken Record in San Francisco, Denver's Bang! and Jose's Real Cuban Food in Bradenton, FL. Sauced and Spiced (repeat) airs instead.

Gettin' Fresh was scheduled for 6/13/11. The episode was to highlight Five Points Community Farm Market in Norfolk, Chicago's Nana Organic and The Sink in Boulder. At the time of this writing, the 9 pm time slot is empty.

Jose Baserva and Darlene of Jose’s Real Cuban Food said they're stressed about the news, and Mark Heinritz of The Sink said, "I can't tell you how bummed out we are. Our script was just finished 2 weeks ago."

Restaurants see a HUGE influx of business in the days and weeks following a Triple D premiere. Owners must stock up on food, supplies and staff to prepare. All of that is on hold, pending a Food Network response to allegations of breaking contract with Page Productions.

We all hope for a swift and equitable outcome.

Related Posts:
Upcoming "Guy Fieri Food Tour," Spring 2011
Tex Wasabi's Santa Rosa re-opens
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Tex Wasabi's Santa Rosa re-opens

Tex Wasabi's, co-owned by Guy Fieri and Steve Gruber, reopened for lunch yesterday after a 20-month closure. The building has been extensively renovated, redecorated and the menu has been revamped. The restaurant is open for full business today, Tuesday May 17, 2011.

Tex Wasabi's - website
Southern BBQ and California Style Sushi
515 4th Street
Santa Rosa, CA 95401
(707) 544-TEXX
Facebook

The restaurant has more seating, large front windows and employs some 100 people. Brett Hutchison, chief operating officer, said that Guy Fieri will attend Tex Wasabi's grand reopening mid- to late-June.

In September 2009, a sewer pipe ruptured, causing severe water damage. "When you start pulling things away, we found out how bad it was, and we wanted to do this the right way," Hutchison said.

The Santa Rosa Press Democrat visted with Michael Osterman, food and beverage director for Fieri’s two restaurant chains, Johnny Garlic’s and Tex Wasabi’s and Nicole Massey, training and catering director for Johnny Garlic’s and Tex Wasabi’s, who was part of the restaurant’s original crew.

Click here for the full article.

Employees have been training for a full week, preparing for the first day's service. Tex, on behalf of Fans of Guy Fieri, we wish you the best of luck!

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Guy Fieri's "Cooking with Kids" fundraisers, Sacramento

Guy Fieri will be in Sacramento, CA, the state's capital, on Monday and Tuesday, April 25 and 26, 2011, to endorse a resolution promoting cooking with children and to host fundraisers in the evening at his local restaurants.

In 2009, Fieri helped draft a California resolution making the second Saturday in May as "Cook With Your Kids Day." From 11 a.m. to noon April 25, Fieri will at the Capitol where "Cook With Your Kids" will be introduced as a weekly initiative, to encourage families cooking and eating together every Thursday.

Locals are invited to attend two fundraisers to benefit "Cooking With Kids," hosted by Guy Fieri. Guests will enjoy complete, multi-course dinners, prepared by Guy, who will also mingle with guests. The ticket prices include dinner, drinks and signed memorabilia.

Monday, April 25, 2011, from 6:30 to 8:30 p.m. at

Tex Wasabi's
2243 Arden Way, Sacramento, CA 95825
(916) 927-8399
website

Jeff Arnett, the master distiller for Jack Daniels, will pair cocktails with Guy's food at Tex Wasabi's. Tickets are $100, available for purchase at the restaurant.

Tuesday, April 26, 2011, from 6:30 to 8:30 p.m. at

Johnny Garlic's
10505 Fairway Drive, Roseville, CA 95678
(916) 789-2000
website

Two magnums of limited release Kenwood wine also will be customized by Joe Leonard, Fieri's tattoo artist, and auctioned. Tickets are $125, available for purchase at the restaurant.

Appetizers: Sashimi Won Tacos & Lava Rock
Paired with: Reserve Sauvignon Blanc
Salad: Sonoma Salad topped with Kobe Flank Steak
Paired with: Jack London Zinfandel

Dinner:
Chipotle Shrimp & Hot Links Pasta / Cajun Chicken Fettuccini
Paired with: Pinot Gris
Cedar Plank Salmon
Paired with: Reserve Pinot Noir
Buffalo Tri-Tip
Paired with: Vertical of the Artist Series; '04, '05, '06

Dessert: Bananas Foster
Paired with: Moscatto

Culinary students from American River College, Fieri's alma mater, will be prepping food for both events. (source)

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Related, Tex Wasabi's in Santa Rosa, CA, is scheduled to re-open in May, 2011. BiteClubBeats.com reports,

After a 19 month closure, Guy Fieri’s Santa Rosa outpost of Tex Wasabi’s will reopen in May. According to Fieri spokesman Brett Hutchison, heavy reconstruction on the the “Rock and Roll Sushi-Barbecue” restaurant, which shuttered in September 2009, is nearing completion.

“It will be well worth the wait,” said Hutchison. With the kitchen finished and new employees hired, Fieri’s crew are shooting for an ambitious early May debut — possibly just weeks away.

And we previously reported that the new Johnny Garlic's in Dublin, CA, has an estimated opening date of June 1.

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-> more Guy Fieri upcoming appearances <-

Take it from Kathy Griffin, eat at Johnny Garlic's

Johnny Garlic's in Santa Rosa, CA got a nice shout out from Kathy Griffin on Twitter:

@KathyGriffin: Wow! If u want great food, do like I did & run to @chefguyfieri! Team G @ Johnny Garlic's...

While in Santa Rosa for a performance on Saturday, January 29, 2011 at the Wells Fargo Center, Kathy Griffin and her entourage were treated to a 10-course meal, served by Guy Fieri and his staff.


For more on Kathy Griffin's tour dates, click here.

Johnny Garlic's currently has three locations: in Windsor, Santa Rosa and Roseville, CA. A fourth Johnny Garlic's, at Hacienda Crossing in Dublin, CA is under construction and scheduled to open in Spring, 2011.

A few of Johnny Garlic's unique dishes include:

The Grilled Onion Tortilla Stack, a Fieri Family Recipe. 12 layers of flour tortillas, with a mixture of caramelized onions, garlic and balsamic aioli. This dish was featured on the Sangria Shrimp episode of Guy's Big Bite.

The Hunters Creations are a rotation of exotic game and 'Off Da Hook' seafood, brought in daily and prepared by Johnny Garlic's culinary leaders.

Finish your meal with the mouth watering Breath Mint Pie (recipe), an Oreo cookie crust with junior mints tossed in mint chip ice cream. This dynamite dessert was seen on the Camp Cookoff episode of Dinner: Impossible with Robert Irvine.

Tex Wasabi's currently has two locations: in Sacramento and Santa Rosa, CA. The Santa Rosa location has been closed since the Fall of 2009, due to a broken water main that destroyed the floor. A series of difficulties with city building permits has delayed the remodel and construction process, but a recent update from Tex Wasabi's management states that the Tex Wasabi's in Santa Rosa is now under construction and slated for opening in early Spring 2011!

*Update* Tex Wasabi's in Santa Rosa is now open for business. Click here.

Featured at Tex Wasabi's:

The Bourbon Street Hurricane has Cruzan Estate Light Rum, orange and pineapple juice, grenadine and a float of Don Q Rum! This is a sure way to celebrate Mardi Gras without leaving town. To make a hurricane at home, try this one from the Guy's Big Easy episode of Guy Off the Hook.

Word on the street: a Guy Fieri signature restaurant will open in Las Vegas, NV sometime this year. More as we hear of it.

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Also, tune-in to The CBS Early Show between 8:30 and 9:30 AM EST Monday morning, January 31, 2011, to watch Guy Fieri cook up some game day inspiration with RITZ Crackers.

And Guy Fieri is scheduled on the Wendy Williams show Monday. Click here for show times in your area.

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Tex Wasabi's Korean Short Ribs

Guy Fieri supports cage-free eggs

The Humane Society of the United States is praising Food Network star Guy Fieri for taking an important step to decrease animal cruelty and increase food sustainability at his two California restaurant companies.

They will phase in the exclusive use of cage-free eggs at Johnny Garlic's restaurant in Windsor, Santa Rosa and Roseville, and Tex Wasabi's restaurant Sacramento and Santa Rosa (the later, temporarily closed).

"The Humane Society of the United States is delighted that Guy Fieri and his two restaurant companies have joined the national movement away from eggs from caged hens, which improves animal welfare, sustainability, and food safety," said Karin Olsson, outreach manager for The HSUS' factory farming campaign.

Johnny Garlic's and Tex Wasabi's join restaurant companies in California and across the country—from Wolfgang Puck to Burger King—that have also implemented policies either reducing or eliminating their use of battery cage eggs.

"We're pleased to switch to cage-free eggs," said Fieri's Corporate Executive Chef Davin Vculek. "This new policy fits perfectly with our guests' concern for animal welfare and sustainability."

(source)

Pictured above right, restaurant partners Steve Gruber and Guy Fieri, 2007.

www.johnnygarlics.com
www.texwasabis.com

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Tex Wasabi's Korean Short Ribs

Tex Wasabi's Korean Short Ribs (no longer on the menu)

Beef short ribs sliced thin, marinated in honey, sesame oil, ginger & soy sauce. Seared on the grill & basted.

yield: 20 servings

1 cup sherry
1 cup rice vinegar
1 cup sesame oil
3/4 cup grated ginger
1/4 cup minced garlic
1/2 cup honey
1/4 cup brown sugar
2 cups soy sauce
1 cup sesame seeds
10 pounds beef short ribs, sliced across the bones about 1/4 inch thick
1 cup scallions for garnish

Mix all ingredients except the meat and the scallions. Let sit for up to 12 hours, refrigerated.

Add the short ribs, making sure to separate them for full marination effectiveness. Marinate for up to 48 hours.

Prepare a grill for direct cooking at high heat.

Place ribs on the grill, shaking off excess marinade first to reduce flare-up. Grill on both sides until cooked to medium doneness, 5 to 8 minutes.

Pictured, Kalbi - Judiaann Woo

see also Short Ribs with Chipotle Cherries (recipe)

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Guy Fieri's last book signings of the year

According to his publicity folks, Guy Fieri will make two appearances at his northern California restaurants to autograph his new book, More Diners, Drive-ins and Dives. Here is the book signing schedule:

December 23, 2009
Johnny Garlic's - website - 9:30am-11am
10505 Fairway Drive
Roseville, CA 95678-3570
(916) 789-2000

Tex Wasabi's - website - noon to 1:30pm
2243 Arden Way
Sacramento, CA 95825-3301
(916) 927-8399

Check Upcoming Events to see if there are any new book signings scheduled in the future.

And I've just read that due to minor technical issues, the December 17, 2009 Guy Fieri Road Show has been moved from Gibson Amphitheatre to The Wiltern. The performance date of Thursday, December 17 remains the same although the start time has been moved to 8:00PM.

Tickets are available now for the Wiltern show at www.LiveNation.com and by phone at (877) 598-6671. Refunds available at point of purchase.

Tickets for the Gibson Amphitheatre will be honored at The Wiltern on Thursday evening.

The Wiltern
3790 Wilshire Boulevard
Los Angeles, CA 90010
(213) 388-1400

(source)

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Guy Fieri to make a repeat appearance on Dinner: Impossible

The Press Democrat reported that Robert Irvine teamed up with Guy Fieri yesterday, Thursday, September 10, 2009, for a cooking challenge at Sonoma Country Day School. Read the full story here.

Click here to see the video of this episode.

They served an evening meal for 300 supporters and clients of the Boys & Girls Clubs of Greater Santa Rosa. The Dinner: Impossible episode, with a holiday-themed menu, will be aired later this year on the Food Network.

*update*
Robert and Guy's Holiday Havoc premiered on the Food Network Dec. 09, 2009.
Repeats
Dec 08, 2010 - 10:00 PM ET/PT
Dec 09, 2010 - 1:00 AM ET/PT
Dec 19, 2010 - 6:00 PM ET/PT
See the show's episode page for future airings.

Guy appeared with Robert Irvine on “Dinner: Impossible” in 2007, shortly after Guy won The Next Food Network Star. The episode was called Camp Cookoff: Robert vs. Guy filmed at Camp Chen-a-Wanda in New Jersey.

Airs on the Food Network:
Sep 26, 2009 - 8:00 PM ET/PT
Sep 27, 2009 - 3:00 AM ET/PT

The article also mentioned that Guy Fieri's restaurant, Tex Wasabi’s, in downtown Santa Rosa is closed for a remodel.


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The Guy Fieri brand is "the real deal"

Guy Fieri is his own brand; he's just calling it "Knuckle Sandwich." Witness the Knuckle Sandwich products available on GuyFieri.com, the Knuckle Sandwich Ergo Chef knives, the Knuckle Sandwich NASCAR and the upcoming Knuckle Sandwich road show.

I asked and received permission from Blaine Parker, who runs Slow Burn Marketing, to re-publish his newsletter on branding (the corporate kind; not the cow kind). Read the full article here.

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SEARING WHITE HOT BRAND

Sunday afternoon, I stumbled upon a Food Network series that tells the stories of their TV personalities.

The episode in question was about the life and career of Guy Fieri.

What came out of that program was a striking lesson in brand authenticity.

If you’re not sure who Guy is, you may have seen him hosting one of the single most popular shows on the Food Network, Diners, Drive-Ins and Dives. He’s a loud, happy, joking guy with spiky blond hair, a goatee, and a fondness for wrap-around sunglasses, bowling shirts and bling.

Guy’s own cooking is wild. His Johnny Garlic Pasta Grill restaurants offer a bold and brash menu of items like deep-fried artichoke hearts, Cajun chicken Alfredo, and Lava Shrimp Sautee. His Tex Wasabi’s Sushi BBQ restaurants are as twisted as it gets, ranging from ribs & steak to nigiri & maki to items like the Jackass Roll, which is a rice & tapioca paper sushi roll of barbecued pulled pork, French fries, and avocado with a garlic chili mayo sauce.

A JACKASS CASH COW

Of all the celebrity chefs who populate the Food Network’s programming, Guy Fieri is the one whom you’re most likely to want to sit down and have a beer with.

That, or you find him the most infuriating.

Guy Fieri’s brand simply isn’t for everyone.

But the thing that’s really stunning about Guy is that his brand is The Real Deal.

He is not a manufactured personality. He isn’t the product of executive consultation. He is exactly who he appears to be: a tattooed nutcase with a kitchen ladle.

His menus reflect that.

And his personality permeates everything about the Guy Fieri brand.

AUTHENTICITY IS KING

Previously, we’ve talked about how important brand is to even the smallest business. Knowing who you are and how you’re going to convey that to your public is key.

So many small businesses, especially in radio advertising where so many of us live, have no brand identity.

They think because they have a logo or a jingle or a lame slogan, they have a brand.

“For all your widget needs” is not a brand. It’s lazy, sloppy thinking.

A brand is huge.

A brand is who you are and what you mean to people.

In the case of Guy Fieri, the brand is a crazy guy with a nutty sense of humor who feeds people in a fun, bold and flavorful way.

GUY FIERI REALLY IS THE GREAT OZ

That’s why he’s such a great example of branding: the wild and crazy restaurant brands of Johnny Garlic and Tex Wasabi would be forced and inauthentic and probably not too successful–if there weren’t an equally wild and crazy man behind them.

When Dorothy & Toto pulled back the curtain, they found a pathetic old man pulling levers and blowing smoke.

You pull back the curtain at Johnny Garlic’s, and there’s a wackjob whose flames are even bigger than in the kitchen.

That’s not to say every business owner is Mr. Toad, and every business’s brand needs to be his Wild Ride. That would be silly.

The point is that every small business brand is in some way a reflection of the business owner’s personality–and that personality typically infuses everything that happens in the business.

...

EVERY SMALL BUSINESS HAS A BRAND WAITING TO BE UNCOVERED

...

(The brand is) always going to start with the business owner.

That individual’s personality is the core of the brand.

How they run the company, what they choose to sell, how they treat their customers, their philosophy on life–everything about all those business choices is the basis for brand. That, and the kind of person the business owner is. These are gold.

ACTUAL GOLD–NOT FOOL’S GOLD

These are not things you can fake.

These are the essential components to brand authenticity.

And they MUST be found before any truly effective advertising campaign can take place.

....

Brand is essential, authenticity is king, and you can take that to the bank wrapped in a Tex Wasabi Jackass Roll.

As always,

Blaine Parker
Your Short, Fat Creative Director in
Park City

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Guy Fieri at the Tahoe Golf Tourney

Guy Fieri was interviewed by Phil Weidinger at the American Century Championship golf tourney in Stateline (near Lake Tahoe), Nevada, July 18, 2009.

PHIL WEIDINGER: I don't know that we need to introduce you.
GUY FIERI: I'm telling you, I sometimes question who I am.

PHIL WEIDINGER: When is the last golf tournament you've worked at?
GUY FIERI: I was at the PGA tournament in Mississippi for the Viking Classic, and I cooked with the chairman of PGA and the governor of Mississippi.

Got a free round of golf and a pardon. So it's not often that you get that in the same day.

PHIL WEIDINGER: Good day. We're not going to have the heavies with you out there today, we'll have the people out there with you cooking on No. 17. What will you be cooking out there?
GUY FIERI: We had to make a real decision about what we're going to be doing. We're out here, in some heat, in Tahoe, a lot of factors. People need to eat on the fly, no pun intended. People need to be able to do it.

We were thinking of a pasta dish. We had to look at the elements, what we had to cook with. My buddy Irvine was here last year. He has done some cooking, had a preview about what was coming up.

We'll do a dish called Pork el Fuego, pork on fire. We take a pork tenderloin with some garlic and onions and peppers and tomatoes, deglaze it with some tequila and lime juice, serve it on a ciabatta roll. It will melt in your mouth. Humongous flavor. It was a dish I made actually for Jay Leno when I was on the Tonight Show. (Dirty P, at right. ~D)

They said this is going to be one of the last cooking segments that Jay has. Can you bring the heat? Can I bring the heat? So I brought the heat. And I think this stage, I think they've repaired the stage now-- just kidding.

PHIL WEIDINGER: Out on 17. I'll understand you'll cook for some of the players. As they come by they'll have some bite-sized shots.
GUY FIERI: We're going to be taking care of -- being that we're on the 17th, we're almost at the end. Those that are in the real competitive streak at that point I imagine will probably blow by. But those that are playing their game like I play, oh, they'll probably be looking for cold beer as well.

PHIL WEIDINGER: We'll try to help them there.
GUY FIERI: Load up a cooler on the back of the monster cart.

PHIL WEIDINGER: Tell us about the monster cart that you just drove through the front gate in. Give us the blow by blow on this one.
GUY FIERI: It's built by a place called Smitty's, Smith Carts in Rohnert Park (website). And when I started looking at different golf carts, I said: I want this in a cart. I want that in a cart and started putting the ideas together. I'm a yellow fan. I have a yellow Corvette and yellow Jeep and Lambo. All my cars are yellow.

I said: I want something yellow. And I want it lifted because I'm into monster trucks.
Can you really do all that really that fast? So I wanted to have my monster cart, and I wanted to have it that big, and wanted a big lift kit and big tires.

Did you get it all? (Laughter).


So a little ADD. I get sidetracked once in a while. Bring it back to the shiny bell. What happened, I wanted all these things. I sat there with Ed Smith and I said, "Here's the list of things I would like to have on the cart. You tell me if this is possible. Stereo, lift kit, big tires. And I want it yellow. And I want it flamed. And I want tattoo artwork in it. And I want the seats to look like baseball glove, leather, and blah, blah, blah, and went on and on. And my final thing I want on it is I want it to be board and I want it to have nitro on it.

And he looked at me and he said, "I think we can do that." With no hesitation at all. So it took him about three months to build it. The first time I used it was when I was the Grand Marshal of NASCAR at Infineon. And it's a kick. And actually here's the funny thing about it, it's licensed to be on the road. That's scary.

PHIL WEIDINGER: The sheriffs have no problem letting you through the front gate.
GUY FIERI: They weren't too interested in me hitting the nitros button and cranking the tunes. Has a big stereo and sub woofer and all that and had to dial it back for -- I don't know why people want it quiet when they golf. Me -- I call it the Happy Gilmore style, if you can make a little noise so I'm not so on edge and shaking, it would be better.

PHIL WEIDINGER: Tell us, in the last couple of years you've rocketed to stardom. How many different shows are you on with the Food Network and tell us about some of the things you're doing?
GUY FIERI: Well, I have four different shows on the Food Network. My main show which everybody knows me by "Diners Drive-ins and Dives" where we tour around the country, visit funky joints all over.

Just got back from Cleveland. Oh, my gosh, if you haven't been to Cleveland recently, go to Cleveland. Some killer, Momocho's, Melt, Lucky's Cafe, some of the bomb -- off-the-hook joints.

My cooking show is called "Guy's Big Bite" and I have a studio live cooking show called "Guy Off the Hook" and then I'm the host of the another show, culinary competition against home chefs called "The Ultimate Recipe Showdown."

Between those four, I also have five restaurants in California. Just a couple in Sacramento and a couple in the wine country. Three called "Johnny Garlic's." Two are called Tex Wasabi's. And Tex Wasabi's, if you understand the golf cart and understand me and shorts and the chef coat, you'll understand that Tex Wasabi's is southern-style barbecue and sushi together again for the first time.

I also have two great boys, Hunter and Ryder, 13 and three. They're both down here with me. I was at a big event last night. Flew on a plane this morning to be on time to do this gig.

We have about 100 pounds of pork that we're getting to ready to make about 400 sandwiches. I brought my Kulinary Krew up here. We all run together with the Kulinary Gangsters, which everybody, that's a nice name.

So my whole crew is up here. They're out at the 17th cooking it up, and we're going to go make fire. Oh, we brought our T-shirt gun. You can't go to an event like this without loud music, lifted golf carts, spiky hair, sunglasses and a T-shirt gun.

So what we will be figuring out is whether or not we can launch one of the Pork El Fuego sandwiches out of the T-shirt gun. So stand by for that.

PHIL WEIDINGER: Have you been to any of our diners or dives here in Tahoe?
GUY FIERI: I haven't been here yet. I come up here to go skiing. My son and I snowboard. We were up here last year. And we've eaten, we've eaten at quite a few places. But I traditionally like to see that the places are recommended from the viewers. That's probably about 90 percent of the locations we go to.

People go to www.foodnetwork.com/diners-drive-ins-and-dives, and there's a place that says "Tell Guy Where to Go" (DDDinfo@mac.com) meaning places to visit. That's how the majority of them come about.

If you have any, we'd love to hear about it. For me, the real tough thing is when I have to go to a place I like to go to, oh, Tahoe, maybe we can just go there in the winter and shoot the show and I could snowboard and we can do that. Please, make the restaurants open around December-ish.

PHIL WEIDINGER: Where did the concept come from?
GUY FIERI: It came from our executive producer, crazy guy named David Page, who is an award-winning producer that won Emmies from Beirut and all kinds of, Berlin Wall, the whole thing.

He came up with the idea. He pitched it to Food Network. Food Network says, "Great, we'll take it." He said, "Okay, I've got my host ready and everything, we're ready to shoot." They said, "No, no, no. You're not going to use your guy. We have the guy we want you to use."

He said, "Oh, great is it Bobby Flay?" "No." "Is it Emeril?" "Not so much." "Rachel Ray?" "No, I don't think so. It's the guy that won the contest."

And he said he just saw all his hopes and dreams go down when it was me. Because I had won the show called "The Next Food Network Star." Kind of like American Idol for Food. Four years ago.

I was doing "Guy's Big Bite." I was cooking. Food Network knew they wanted me to do some other stuff, but they didn't know what. This dude calls me up and said, "What days are you free in August?"

I sent him my schedule. Sends me back an e-mail. I'll take them all. He took like 17 days, 12 days, whatever it was; who's counting. I don't like getting the facts right in the middle of a good story.

So anyhow, we go to New Jersey. I roll out of the car service, taking the red eye from California. I come out. I've got a tank top on and board shorts and flip-flops, and he looks at me and he says: "Is Guy with you?"

And I said, "I am Guy." And he goes, "Oh, okay. Do you have anything else you could wear?"

So I reach in my bag, and I pull out a bowling shirt. And I throw it on. It's all wrinkled. I go, "How's this?"

"Okay." He said, "Here's what I want you to do. I want you to go inside this diner here," the Bayway Diner in Linden, New Jersey. "Go interview this guy. Here's the questions I want you to ask."

And I'm just (snoring), "Uh-huh, I'll do all that."

I walk in. Next thing you know I'm serving coffee, flipping eggs, talking to the customers, talking to Mike the owner, going back and forth. It's crazy.

And he walks in finally after about 10 minutes. He goes, "Cut!" Jumps in front of the camera. He goes, "Come here." Takes me outside. "What was that?"

"What was what?"

"The thing in there, the talking and the cooking and the moving and laughing and everything. I wanted you to interview the people. What was that part?"

I said, "I'm a restaurant dude. Restaurants, that's how we handle things. And that's what I think I'm doing."

He goes, "Can you do that again?"

"Can I do that again?" I said, "Oh, dude, I do that all day long."

He goes, "We have a winner!" And that was it, man. And then the show blew up. It's been the number one show on Food Network for about a year and a half, two years.

PHIL WEIDINGER: Where does the jewelry come from?
GUY FIERI: The bling. I get this at Blings R Us. Easy payment plan. I also got a blender with it.

No, the rings are my sons'. This is my son Hunter's ring. My son Ryder's ring. So my deal is I'll wear these rings until they're old enough to receive them, mature enough, mature enough to receive them.

And this is my wedding ring piston. There is a jeweler called 101, Room 101 down in Los Angeles (no website), makes jewelry for rockers. I said, "I'm a culinary rocker. Got any jewelry?" So this right here is kind of my logo, the skull chef. And that's about it. And a bunch of tattoos.

PHIL WEIDINGER: This is the 20th anniversary of the Celebrity Championship --
GUY FIERI: Fitting I should be here.

PHIL WEIDINGER: -- and I can guarantee you we've entered a new edge with Guy Fieri. Thank you for being here. Appreciate it.

(source)

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Guy Fieri photo shoot closes a city block

On June 7th, 2009, Guy Fieri twittered (tweeted?) that he was "Doin' front cover photo for Triple D book II."

So there you have it, a formal announcement that there will be a second "Diners, Drive-Ins and Dives: An All-American Road Trip ... with Recipes!" I can only hope they'll make this second one have a shorter name?

The next day, the Press Democrat reported that a city block in the downtown Santa Rosa area was shut down for almost two hours. The photo shoot occurred in front of Guy's Tex Wasabi's restaurant after he had obtained a permit from the city to have Fourth Street between Mendocino Avenue and B Street closed Monday morning.


I should add that the article mistakenly says, "The event took place outside Fieri’s Rock N’ Roll Sushi restaurant on Fourth and included one of his trademark vintage cars," and of course we all know that the red car behind Guy in the photograph is not his; it belongs to the producer of Diners, Drive-ins and Dives.

Incidentally, it appears Guy had a nice, fresh bleach job for the photo shoot, eh? Those roots were pretty dark in L.A. last week, man.

Sherrie Blondin conducted the photo shoot. The permit cost $75.

(full story)
Photo credit: JEFF KAN LEE

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Rock Fantasies, Pork Promos, Ribbon Cutting and Cook with your Kids

It's been a week of diverse activities for Guy Fieri.

On Sunday, May 3rd, Guy Fieri joined the Rock n Roll Fantasy Camp for a day. He was on hand at Baby Blues BBQ in West Hollywood to host a BBQ lunch for the campers and to co-MC the concert with founder David Fishof Sunday night at Whiskey A Go Go. At right, Guy Fieri with Rock n Roll Fantasy Camper Russ S.

Click here to see Video of BBQ Lunch



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On Friday, May 8, Fieri and the National Pork Board did satellite interviews with 33 cities to promote the "Search for the Next Pork Personality," a contest where three finalists grill-off in New York, hosted by Guy Fieri.

The National Pork Board also donated a Fieri-autographed charbroil grill to a Roseville fire department.


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Roseville's paper reports that dozens of locals gathered at Johnny Garlic’s in Roseville on Friday, May 8 for the official grand opening of Johnny Garlic’s California Pasta Grill with a ribbon cutting ceremony.
The restaurant opened in October of 2008.

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The Sacramento Bee reported that Gov. Arnold Schwarzenegger declared the second Saturday in May "Cook With Your Kids Day" and issued a proclamation urging parents to spend time cooking with their children.

Moreover, Guy Fieri was presented with a resolution recognizing him as an advocate for families cooking together.

Fieri hosted a sushi class for 40 children at his Sacramento Tex Wasabi's restaurant. Half of the participants were from the UC Davis Children's Hospital.

In a recent interview with The Bee, Fieri said parents need to teach children critical lessons, such as how to cook and how to eat in moderation. "We need to educate our kids about food," he said. "One of the things I do with my son is he has to make the lunch," Fieri said, adding that his son gets to buy the school lunch once a week.

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Fieri Cooks for Rock Fantasy Camp

Fieri Cooks for Rock Fantasy Camp

Pictured in front of Tex Wasabi's, with sushi on a Sammy Hagar-signed guitar.

Found on Billboard.com, Guy Fieri, slated as Rock n Roll Master Chef, has signed on to cook the opening night meal in next year's Hollywood edition of Rock'n'Roll Fantasy Camp, which will take place April 29 - May 3.

Registration has opened at RockCamp.com. Cost?

1. HOLLYWOOD CAMP PACKAGE - $7,999 per person
SAVE $500 when you sign up before 12/22/08

2. HOLLYWOOD SPOUSE PACKAGE - $699 includes all Rock 'n' Roll Fantasy Camp evening activities, nightly dinners, access to master classes, and ticket to the concert at The WHISKY A Go Go.

Oh my.

Fieri, no stranger to rock concerts, was joined by Sean Penn, plus wife Robin Wright Penn and their kids, St. Louis Cardinals manager Tony La Russa and his family at an AC/DC concert after-party, Thursday, December 4 in Oakland. The rockstar of the kitchen made sushi and pulled pork for the party.

It's been said Fieri plays drums. Let's hope he doesn't take on a full-time job singing? Check this out, from August 1, 2008, in California.

Fish Tacos (GI0210)

Guy's Big Bite - Fish Tacos - Aired: 1/28/07

Guy Fieri surfs up with these Pacific Coast inspired fish tacos. If it were up to Guy, California's state symbol would be fish tacos! Tequila and lime marinated tempura-style cod is piled high alongside thinly sliced cabbage, pico de gallo, and tequila lime aioli. It's a Left Coast thang, and Guy is riding that wave all the way into your kitchen.

Tex Wasabi's Koi Fish Tacos - recipe


Black Bean Salad - recipe


Sangria Perea Cocktail - recipe


Keywords:
tequila, cod, corn tortillas, cabbage, beans, red wine, peach brandy

Related Guy Fieri Recipes:
Main dishes with fish
Salads
Cocktails with wine

-> more on Guy's Big Bite <-