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After the jump, Erin Mae Szrankowski touches base with Food Network personality Guy Fieri to talk about his Guy Fieri Road Show appearance at the Merriam Theater this Wednesday, Nov. 18, at 7 p.m.
So how did the idea for this traveling Road Tour originate?
As a chef, one of the greatest things to come out of my restaurant back in California was [doing] demonstrations. I would do these demonstrations and everyone would get a kick out of them, because I like to entertain, I like to laugh, all that. When I got on Food Network, I was there and doing my gig, again. But it�s at such a higher level, with all the other Food Network stars doing TV promotions or big presentations and so forth. I really preferred the style of rock 'n' roll, music and so on.
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I was South Beach and I was doing a big demo at the South Beach Food and Wine event � everybody having a good time, everybody was getting wild. Bringing out the margarita machine, with everyone getting a little wilder. Rachael Ray comes on as I leave the stage. As I�m walking off, my agent from L.A. said, "What was that?" I thought I was in trouble, but she said, "Can you do that again?" I said, "Do that again? I could do that times 10." She said, "If you could do that again times 10, I�ll get you a national tour."
So the idea behind the show is everything food. Food and people, food and entertainment, food and laughter, food and music, food and Q&A, food and knowledge, food and tasting. It�s all done with the background of music going on, the rock 'n' roll being played from my big DJ. That�s the energy of it � let�s rock 'n' roll. Let�s have a good time.
There seems to be a huge music and cooking connection here. Are there certain genres of music, bands or songs that put you in the mood to cook or eat certain things?
Absolutely. One of my favorite songs is Motley Crue's �Kick Start My Heart.� A lot of the time, I'll go into the kitchen, start getting ready, getting knives and cutting boards out. Then we'll fire the song up [surprisingly good guitar impression]. When I�m doing Southern food, it�s things like Lynyrd Skynyrd. When I�m doing barbecue and I'm outdoors, it's Sammy Hagar. When I have a bunch of buddies over and we�re rocking out, it�s Metallica. Different food for different times ... it all depends on the energy level and depending on the punky level, how we�re feeling. I got a big digital jukebox that has all of my songs � 200,000 songs and a touch screen. And we just rock the noise.� It�s awesome. Everyone comes over sits on the counter, watches what�s going on and hangs out.
What's up with the bartender at your show?
Yeah, we have a flair bartender named Woody who's coming all the way from Australia. Everything that I do is done at the next level. So when I found this Australian flair bartender that does this wild activity, I figured why not bring him on the tour? He has a knack of throwing cocktails way, way, way into the air and catching them, stacking martini glasses and all kinds of other wild behavior. The guy is so out of control. The only thing we have to watch out for is that he doesn�t destroy the stage so I can come on there later.
How did you decide Philly was going to be a stop on your tour?
My stop in Philly is going to be gangster. One, I love Philly. Two, Philly is a great food spot. Three, people in Philly get food � they really like and appreciate food. There are a lot of reasons why Philly was picked.
At every stop on your tour, you have a local chef prepare a dish for the audience.� I heard that Tony Luke Jr. will be the special guest on Wednesday.
I picked Tony Luke to be the opener because I want to have a local guy who has a really good personality, really good energy. And you know Tony Luke Jr. � come on, everyone in Philly knows Tony. So, he�s gonna come and make a cheesesteak after me, called the Guy Fieri Philly Cheesesteak. I�m dying to eat it.
What kinds of stuff will you be addressing in the "lecture" part of the show?
It�s all incorporated � [not like], "This is the lecture part and this is the cooking part." It all goes together and a lot of it has to do with how the audience gets involved. Everything from stories on the road to stories, people asking their own questions, you name it. There is no way to tell ... there will not be the same show twice.
Anything else you would like our readers to know?
I want them to tailgate before they come. I want them to bring the party to the party. We�re gonna bring out these gigantic 6-foot, 25-gallon margarita machines. We are going to have a party. Bring it, come have fun, enjoy it.
I think his show sounds exciting! It would be a little better though if they did serve cupcakes...
...huh?
Man, am I tired of cupcakes. And Guy Fieri. And hipsters, and Twitter, and Frat Boys, d-bags, Stumptown Coffee, waxing poetic, and all kinds of sh*t. But I love a good pressed sausage. 'narf. Ok, thanks for letting me vent. I'm not sure this even has to do with this post. Hate out.
Whys he on TV? Because the internet is overrun with whiny pseudo foodie hipsters who think they're all food critics and "hate" 99% of everything so he had no place else to go. Now if hes waxed poetic about Stumptown and pressing his own sausage on his rooftop garden while providing Twitter updates then its on!
What a tool. Why is this d-bag on TV? Overgrown frat boy hack.
I love that Guy Fieri added Alaska and Hawaii to the list Diners, Drive-ins and Dives. Not sure why he doesn't visit Colorado as I don't see it on the map. We went to Chicago over the New Years and visited all those places. Frosted Mug was closed and the Mac and Cheese at Dell Rheas Chicken Basket was extremely fattening and good!
why doesnt Guy wear a wedding ring?
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