Been to a movie theater in California lately? If you have, and it was part of North American Cinema's inc., owned by SR Entertainment Group, then expect to see this spot by Guy Fieri as part of the pre-show advertising.
*link to video*
How long before we see Guy Fieri in a feature film? We have no word on that. But we will place odds on it happening by 2012. We're thinking ... voice over in a Pixar film? Just a guess.
And remember, movies are better with popcorn. :)
Related Posts:
Diner Speak
Commercial for Flowmaster
Commercial with Guy and Sandra Lee
Thursday, January 20, 2011
Wednesday, January 19, 2011
WOW gala, plus Guy Fieri salsas and BBQ sauces
"Guy told 500 people at the Tocchini family’s 3rd Street Cinema theaters that WOW (Worth Our Weight) founder Evelyn Cheatham beat the odds by creating a high-quality training restaurant at which none of the staff is paid and the patrons receive no check, just an invitation to donate.
'I think the original name of it,' Guy said, 'was HOW?'"
So starts an article in Santa Rosa's Press Democrat.
$10,000 in tickets sales alone were raised for the organization. WOW apprentices served food at Sunday’s moviehouse gala and Guy previewed the “Diners, Drive-Ins and Drives” episode that he and Food Network produced on Worth Our Weight. The episode showed on TV for the first time Monday, January 17, 2011.
Guy Fieri's company donated a pretzle cart to WOW's organization.
*link to video*
Worth Our Weight was featured on the Funky Finds episode of Diners, Drive-ins and Dives, premiered 1/17/11. Click here to view Youtube video!
------------------------------------------------------------
On Monday the 17th, Guy Fieri and his company attended the NASFT and Fancy Food Show at the Moscone Center in San Francisco, CA, to introduce two new lines of Guy Fieri salsas and BBQ sauces, produced by Gia Russa via John Zidian Group.
Formal release dates of these products are TBA.
YumSugar.com was on hand and reports that Fieri's salsas come in four flavors (Original Salsa, Salsa Verde, Chipotle Salsa, and 4 Pepper), as do his sauces, which are available in Kansas City, Bourbon Brown Sugar, Pacific Rim, and Carolina #6.
Related Posts:
DDD screening with Guy Fieri at Worth Our Weight
Ergo Chef Knives: the Guy Fieri line
Guy Fieri donates Awesome Pretzel cart to Ferndale Elem School
'I think the original name of it,' Guy said, 'was HOW?'"
So starts an article in Santa Rosa's Press Democrat.
$10,000 in tickets sales alone were raised for the organization. WOW apprentices served food at Sunday’s moviehouse gala and Guy previewed the “Diners, Drive-Ins and Drives” episode that he and Food Network produced on Worth Our Weight. The episode showed on TV for the first time Monday, January 17, 2011.
Guy Fieri's company donated a pretzle cart to WOW's organization.
*link to video*
Worth Our Weight was featured on the Funky Finds episode of Diners, Drive-ins and Dives, premiered 1/17/11. Click here to view Youtube video!
------------------------------------------------------------
On Monday the 17th, Guy Fieri and his company attended the NASFT and Fancy Food Show at the Moscone Center in San Francisco, CA, to introduce two new lines of Guy Fieri salsas and BBQ sauces, produced by Gia Russa via John Zidian Group.
Formal release dates of these products are TBA.
YumSugar.com was on hand and reports that Fieri's salsas come in four flavors (Original Salsa, Salsa Verde, Chipotle Salsa, and 4 Pepper), as do his sauces, which are available in Kansas City, Bourbon Brown Sugar, Pacific Rim, and Carolina #6.
Related Posts:
DDD screening with Guy Fieri at Worth Our Weight
Ergo Chef Knives: the Guy Fieri line
Guy Fieri donates Awesome Pretzel cart to Ferndale Elem School
Monday, January 17, 2011
Triple D increases biz in Connecticut
The New York Times recently ran an article about Connecticut restaurants that have been featured on Guy Fieri's "Diners, Drive-ins and Dives."
Michael Young, owner and chef of Valencia Luncheria in Norwalk, CT said that in the two years since the first of about two dozen showings of his segment, business has doubled for his Venezuelan beach food specialties.
The downside, of course, is that the restaurant has lines that can be 100 people long. Mr. Young is now exploring expansion opportunities.
Ed Wilson, of Wilson’s Holy Smoke BBQ in Fairfield, CT said that his restaurant's success, after having aired multiple times on the show, has him thinking about opening another restaurant and trying a television show of his own.
O’Rourke’s Diner in Middletown, CT was one of the first featured Connecticut diners. “At one time, everybody who walked in here, I knew something about them,” said Brian O’Rourke. “There’s days when there’s 40 people in here, 30 people in line. I don’t know anybody.” And to accommodate the increased business, Mr. Aitkin had to add staff and two tables.
Gary Zemola and John Pellegrino, owners of Super Duper Weenie, had heard the stories but were still shocked by the impact of Triple D.
“The first couple of weekends after it ran, the line would go out the door down the side of the parking lot and to the street,” Mr. Pellegrino said. “It had to be a two-, three-hour wait.” Business has stayed up 30 to 40 percent, and the catering operation is now four trucks.
Two additional Connecticut restaurants have been taped for short segments, though the show’s host, Guy Fieri, was not present: Corey's Catsub and Mustard, due to premiere on February 28 and the Merritt Canteen, scheduled to premiere on March 21.
Black Duck Cafe - Go-To Joints
Super Duper Weenie - All Kinds of Fast Food
Wilson's Holy Smoke BBQ - Smokin' BBQ
Valencia Luncheria - Something From Everywhere
O'Rourke's Diner - Places You Sent Me
Read the full article here.
--------------------------------
Mark Dissin, VP at Food Network, was recently recognized as a 2010 French Culinary Institute Outstanding Alumni Awards recipient for professional achievement. He said, "Guy [Fieri], like many of the hosts I work with, is incredibly talented. He was born to perform, and I tell people all the time that if he were born in the middle of the 19th century, he would have figured out a way to make television shows. People tend to underestimate how difficult it is to cook on camera. You’ve got to describe processes, tell stories, manage hot equipment, and do it quickly and efficiently, and most intimidating of all you’re doing it in front of a big crew and for a home audience of tens of thousands. Anyone who thinks fronting a cooking show is easy is completely bonkers."
Click here for the full interview.
Related Posts:
DDD picks up more locations in Connecticut
New un-hosted segments for Triple D, plus more news
More on the set of Guy's Big Bite
Michael Young, owner and chef of Valencia Luncheria in Norwalk, CT said that in the two years since the first of about two dozen showings of his segment, business has doubled for his Venezuelan beach food specialties.
The downside, of course, is that the restaurant has lines that can be 100 people long. Mr. Young is now exploring expansion opportunities.
Ed Wilson, of Wilson’s Holy Smoke BBQ in Fairfield, CT said that his restaurant's success, after having aired multiple times on the show, has him thinking about opening another restaurant and trying a television show of his own.
O’Rourke’s Diner in Middletown, CT was one of the first featured Connecticut diners. “At one time, everybody who walked in here, I knew something about them,” said Brian O’Rourke. “There’s days when there’s 40 people in here, 30 people in line. I don’t know anybody.” And to accommodate the increased business, Mr. Aitkin had to add staff and two tables.
Gary Zemola and John Pellegrino, owners of Super Duper Weenie, had heard the stories but were still shocked by the impact of Triple D.
“The first couple of weekends after it ran, the line would go out the door down the side of the parking lot and to the street,” Mr. Pellegrino said. “It had to be a two-, three-hour wait.” Business has stayed up 30 to 40 percent, and the catering operation is now four trucks.
Two additional Connecticut restaurants have been taped for short segments, though the show’s host, Guy Fieri, was not present: Corey's Catsub and Mustard, due to premiere on February 28 and the Merritt Canteen, scheduled to premiere on March 21.
Black Duck Cafe - Go-To Joints
Super Duper Weenie - All Kinds of Fast Food
Wilson's Holy Smoke BBQ - Smokin' BBQ
Valencia Luncheria - Something From Everywhere
O'Rourke's Diner - Places You Sent Me
Read the full article here.
--------------------------------
Mark Dissin, VP at Food Network, was recently recognized as a 2010 French Culinary Institute Outstanding Alumni Awards recipient for professional achievement. He said, "Guy [Fieri], like many of the hosts I work with, is incredibly talented. He was born to perform, and I tell people all the time that if he were born in the middle of the 19th century, he would have figured out a way to make television shows. People tend to underestimate how difficult it is to cook on camera. You’ve got to describe processes, tell stories, manage hot equipment, and do it quickly and efficiently, and most intimidating of all you’re doing it in front of a big crew and for a home audience of tens of thousands. Anyone who thinks fronting a cooking show is easy is completely bonkers."
Click here for the full interview.
Related Posts:
DDD picks up more locations in Connecticut
New un-hosted segments for Triple D, plus more news
More on the set of Guy's Big Bite
Sunday, January 16, 2011
Low Country, Low Cost (GI0903H)
Guy's Big Bite - Low Country, Low Cost - Aired 1/16/11
It's a breeze to join Guy Fieri in the lowcountry with these affordable ldown-home recipes. His Chicken Fried Steak with Drunken Pork Gravy is star of the table, with tenderized top fried in a crunchy, golden crust and doused in creamy pork gravy. On the side, a basket of homemade buttermilk biscuits, and a plate of Baby Glazed Carrots, round out the meal. To drink, a tart and refreshing Ruby Smash makes the perfect front porch sipper.
Chicken Fried Steak - recipe
Buttermilk Biscuits - recipe
Glazed Baby Carrots with Bourbon and Maple Syrup - recipe
Ruby Smash - cocktail recipe
Keywords:
TBA
Related Guy Fieri Recipes:
Main dishes with beef
Sides with breads
Sides with vegetables
Cocktails
-> more on Guy's Big Bite <-
It's a breeze to join Guy Fieri in the lowcountry with these affordable ldown-home recipes. His Chicken Fried Steak with Drunken Pork Gravy is star of the table, with tenderized top fried in a crunchy, golden crust and doused in creamy pork gravy. On the side, a basket of homemade buttermilk biscuits, and a plate of Baby Glazed Carrots, round out the meal. To drink, a tart and refreshing Ruby Smash makes the perfect front porch sipper.
Chicken Fried Steak - recipe
Buttermilk Biscuits - recipe
Glazed Baby Carrots with Bourbon and Maple Syrup - recipe
Ruby Smash - cocktail recipe
Keywords:
TBA
Related Guy Fieri Recipes:
Main dishes with beef
Sides with breads
Sides with vegetables
Cocktails
-> more on Guy's Big Bite <-
Saturday, January 15, 2011
News from "Minute to Win It" taping, Jan 2011
Guy Fieri attended the NBC Universal 2011 Winter TCA press tour party at the Langham Huntington Hotel in Pasadena California on Thursday night, January 13, 2011. Other notable foodies at the event included Bobby Flay (Cooking Channel, Brunch with Bobby), Curtis Stone (Bravo, Top Chef Masters) and Marcel Vigneron (SyFy, Marcel’s Quantum Kitchen).
Photo: Adriana M. Barraza / WENN.com
More arrival photographs, click here.
Fieri has been in the Los Angeles area this week taping new episodes for "Minute to Win It." Hollywood Junket has been in the audience and shares new games, rules, stories and themed episodes from the set. Click here for Day 1 and click here for Day 2.
Taping schedule continues through today, Saturday, January 15, and picks up again January 24-27, 2011.
Related Posts:
DDD screening with Guy Fieri at Worth Our Weight
Audience tickets available for Minute to Win It, Jan 2011
Upcoming line of Guy Fieri jewelry, by Room 101
-> more on Minute to Win It <-
Photo: Adriana M. Barraza / WENN.comMore arrival photographs, click here.
Fieri has been in the Los Angeles area this week taping new episodes for "Minute to Win It." Hollywood Junket has been in the audience and shares new games, rules, stories and themed episodes from the set. Click here for Day 1 and click here for Day 2.
Taping schedule continues through today, Saturday, January 15, and picks up again January 24-27, 2011.
Related Posts:
DDD screening with Guy Fieri at Worth Our Weight
Audience tickets available for Minute to Win It, Jan 2011
Upcoming line of Guy Fieri jewelry, by Room 101
-> more on Minute to Win It <-
Wednesday, January 12, 2011
DDD screening with Guy Fieri at Worth Our Weight
Guy believes in Worth Our Weight -- so much that it's being featured on Diners Drive Ins and Dives on The Food Network! Come to this special benefit to see Guy and learn why he wants you to believe in it too!
WOW apprentices are young people from 16-24 who have faced major challenges in their lives, including foster care, difficulties with the law, homelessness, and significant family disruption. WOW provide tuition-free culinary and restaurant management training. The program invites these young people into the greater world of foodsustainable farming, professional cooking, and access to high-quality food prepared by chefs and food service professionalsas well as provide them with the skills to prepare quality food for themselves. Under the leadership of Executive Director Evelyn Cheatham, WOW employs team based learning and emphasizes responsibility, accountability, and interdependence skills that support success in any endeavor.
Note: Doors open at 3:30 for menu tasting. Seating is open.
Start: Sunday Jan 16, 2011 3:30 PM
End: Sunday Jan 16, 2011 5:00 PM
Prices: $20.00
3rd Street Cinema
620 Third Street
Santa Rosa, CA 95405
United States
Contact
Who: Maggy Howe
Email: m@mhowe.com
Web: www.worthourweight.org
Funky Finds premieres on the Food Network Monday, January 17, 2011 at 9:00 PM ET/PT.
Related Posts:
Video: Restaurant Radio live from Johnny Garlic's
The best French onion soup Guy Fieri ever ate
More DDD in Sac, interviews on radio, plus Good Housekeeping vids
WOW apprentices are young people from 16-24 who have faced major challenges in their lives, including foster care, difficulties with the law, homelessness, and significant family disruption. WOW provide tuition-free culinary and restaurant management training. The program invites these young people into the greater world of foodsustainable farming, professional cooking, and access to high-quality food prepared by chefs and food service professionalsas well as provide them with the skills to prepare quality food for themselves. Under the leadership of Executive Director Evelyn Cheatham, WOW employs team based learning and emphasizes responsibility, accountability, and interdependence skills that support success in any endeavor.Note: Doors open at 3:30 for menu tasting. Seating is open.
Start: Sunday Jan 16, 2011 3:30 PM
End: Sunday Jan 16, 2011 5:00 PM
Prices: $20.00
3rd Street Cinema
620 Third Street
Santa Rosa, CA 95405
United States
Contact
Who: Maggy Howe
Email: m@mhowe.com
Web: www.worthourweight.org
Funky Finds premieres on the Food Network Monday, January 17, 2011 at 9:00 PM ET/PT.
Related Posts:
Video: Restaurant Radio live from Johnny Garlic's
The best French onion soup Guy Fieri ever ate
More DDD in Sac, interviews on radio, plus Good Housekeeping vids
Tuesday, January 11, 2011
Audience tickets available for Minute to Win It, Jan 2011
Want to watch a taping of NBC's "Minute to Win It" with Guy Fieri?
StandingRoomOnlyTV is seeking non-union background people who are eager to participate and not shy about a little camera time. Same day pay at the end of each taping. BUSINESS UPSCALE wardrobe(SOLID BRIGHTCOLORS/NO WHITE) and high energy requested.
Rate - $8.00hr
Location - SUNSET GOWER / HOLLYWOOD
Show taping schedule is Wednesday through Saturday, January 12-15 and Monday through Thursday, January 24-27, 2011. 10:00am - 2pm and 3:00pm - 7pm. Times are flexible.
For more information, send your contact information and current photo to tickets4tv.yahoo.com or visit http://standingroomonly.tv.
Apply to be a contestant on "Minute to Win It!" Open casting call:
SOUTHERN CALIFORNIA
January 15th, 2011
Morongo Casino, Resort and Spa
49500 Seminole Dr.
Cabazon, CA. 92230
11am-3pm
More info at www.nbc.com/casting/#minute.
Related Posts:
Update on Guy Fieri appearances at SOBE Wine & Food Fest
Super Bowl fund-raising party, Dallas/Fort Worth
New FN SoBe Fest cookbook, win VIP trip to Miami
-> more on Minute to Win It <-
StandingRoomOnlyTV is seeking non-union background people who are eager to participate and not shy about a little camera time. Same day pay at the end of each taping. BUSINESS UPSCALE wardrobe(SOLID BRIGHTCOLORS/NO WHITE) and high energy requested.
Rate - $8.00hr
Location - SUNSET GOWER / HOLLYWOOD
Show taping schedule is Wednesday through Saturday, January 12-15 and Monday through Thursday, January 24-27, 2011. 10:00am - 2pm and 3:00pm - 7pm. Times are flexible.
For more information, send your contact information and current photo to tickets4tv.yahoo.com or visit http://standingroomonly.tv.
Apply to be a contestant on "Minute to Win It!" Open casting call:
SOUTHERN CALIFORNIA
January 15th, 2011
Morongo Casino, Resort and Spa
49500 Seminole Dr.
Cabazon, CA. 92230
11am-3pm
More info at www.nbc.com/casting/#minute.
Related Posts:
Update on Guy Fieri appearances at SOBE Wine & Food Fest
Super Bowl fund-raising party, Dallas/Fort Worth
New FN SoBe Fest cookbook, win VIP trip to Miami
-> more on Minute to Win It <-
Sunday, January 9, 2011
Big Bite Lite And Right (GI0904H)
Guy's Big Bite - Big Bite Lite And Right - Aired 1/9/11
Guy Fieri lightens up with a good-for-you meal that actually tastes great. Thai This Baked Mahi Mahi is steamed until moist and flaky with coconut milk, lime, fresh herbs, and veggies. On the side, Best Bok Choy is an on-point stir-fry loaded with mushrooms, red bell peppers, and green beans in a garlic-soy sauce. Wasabi and Garlic Mashed Potatoes bring a taste of comfort without weighing you down - this spud's no dud!
Asian-Style Baked Mahi Mahi - recipe
Best Bok Choy - recipe
Wasabi and Roasted Garlic Mashed Potatoes - recipe
Keywords:
coconut milk, ginger, serrano pepper, mahi mahi, green beans, cremini mushrooms, baby bok choy, waxy potatoes
Related Guy Fieri Recipes:
Main dishes with fish
Side dishes with potatoes
Side dishes with vegetables
-> more on Guy's Big Bite <-
Guy Fieri lightens up with a good-for-you meal that actually tastes great. Thai This Baked Mahi Mahi is steamed until moist and flaky with coconut milk, lime, fresh herbs, and veggies. On the side, Best Bok Choy is an on-point stir-fry loaded with mushrooms, red bell peppers, and green beans in a garlic-soy sauce. Wasabi and Garlic Mashed Potatoes bring a taste of comfort without weighing you down - this spud's no dud!
Asian-Style Baked Mahi Mahi - recipe
Best Bok Choy - recipe
Wasabi and Roasted Garlic Mashed Potatoes - recipe
Keywords:
coconut milk, ginger, serrano pepper, mahi mahi, green beans, cremini mushrooms, baby bok choy, waxy potatoes
Related Guy Fieri Recipes:
Main dishes with fish
Side dishes with potatoes
Side dishes with vegetables
-> more on Guy's Big Bite <-
Friday, January 7, 2011
Ritz Crackers recipes by Guy Fieri
You could win $20,000 and a 4 day/3 night trip for two to California to meet and have dinner with Guy Fieri and receive an autographed Guy Fieri chef's jacket. Click here for details.
Guy Fieri's recipes with Ritz Crackers
Cheese Steak Sliders - recipe
total time: 1 hr 5 min
Meatball Poppers - recipe
total time: 35 min
Big Island Pork Bites - recipe
total time: 40 min
Southern BBQ Bites - recipe
total time: 1 hr 55 min
Half-moons - recipe
total time: 40 min
Asian Shrimp Toppers - recipe
total time: 20 min
*Update* RITZ is also asking America to enter their own one-of-a-kind RITZ recipe for a chance to win a cash prize of $20,000 and dinner with Guy Fieri. Those up for the challenge can visit the RITZ Facebook page to enter.
www.Facebook.com/ritzcrackers
Related Posts:
Pork contest reminder and Charity benefits, 2009
It's off to Super Bowl for Guy Fieri, 2010
What is Guy Fieri doing in Philly and New York?, 2010
-> more Guy Fieri Recipes <-
Guy Fieri's recipes with Ritz Crackers
Cheese Steak Sliders - recipe
total time: 1 hr 5 min
Meatball Poppers - recipe
total time: 35 min
Big Island Pork Bites - recipe
total time: 40 min
Southern BBQ Bites - recipe
total time: 1 hr 55 min
Half-moons - recipe
total time: 40 min
Asian Shrimp Toppers - recipe
total time: 20 min
*Update* RITZ is also asking America to enter their own one-of-a-kind RITZ recipe for a chance to win a cash prize of $20,000 and dinner with Guy Fieri. Those up for the challenge can visit the RITZ Facebook page to enter.
www.Facebook.com/ritzcrackers
Related Posts:
Pork contest reminder and Charity benefits, 2009
It's off to Super Bowl for Guy Fieri, 2010
What is Guy Fieri doing in Philly and New York?, 2010
-> more Guy Fieri Recipes <-
Sunday, January 2, 2011
Guy Knows Gnocchi (GI0909H)
Guy's Big Bite - Guy Knows Gnocchi - Aired 1/2/11
Episode Description
Not available
Recipes in this episode:
Italiano - cocktail recipe
Tipsy Garden Pasta - recipe
Spinach Gnocchi - recipe
Keywords:
dry vermouth, balsamic vinegar, chicken thighs, baby spinach, vodka, penne pasta, russet potatoes
Related Guy Fieri Recipes:
Cocktails with liqueur
Main dishes with chicken
Side dishes with potatoes
-> more on Guy's Big Bite <-
Episode Description
Not available
Recipes in this episode:
Italiano - cocktail recipe
Tipsy Garden Pasta - recipe
Spinach Gnocchi - recipe
Keywords:
dry vermouth, balsamic vinegar, chicken thighs, baby spinach, vodka, penne pasta, russet potatoes
Related Guy Fieri Recipes:
Cocktails with liqueur
Main dishes with chicken
Side dishes with potatoes
-> more on Guy's Big Bite <-
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