I
first met Food Network host Guy Fieri at the Kentucky Derby while covering a
story for BourbonBlog.com. After I learned that he loved bourbon, we began a
conversation that lasted way beyond the Derby.
Guy Fieri is the host of Guy Off the Hook; Guy’s Big Bite; Diners,
Drive-ins and Dives; and Ultimate Recipe Showdown.Fieri is also the co-owner of five
restaurants in California,
including three Johnny Garlic’s and two Tex Wasabi’s. As I interviewed him for
this article and podcast on BourbonBlog.com, he spoke with me from Northern California, where he lives with his wife Lori
and their two sons.
Tom Fischer: You're back
home in California
right now. I know you're on the road a lot and you like getting back to see
your two children and wife. Where have you been traveling lately and shooting
for your show?
Guy Fieri: We did Houston, Texas
and had quite an adventure. I'm on my way to Cleveland. I'm going to hit Boston soon. I'm getting ready to go back in
the studio at Food Network in New
York at the end of August to do Guy's Big Bite.
I love that show. Are there any particular diners, drive ins or dives that
we may be seeing soon that you can share with us?
I can't take credit for how fantastic these places we find are. I have a really
dynamic team that seeks out the locations. They make it happen. A lot of it has
to do with the viewers and their passion and their appreciation for the show
and giving us their recommendations. We have been blowing it up! These places
that we have shot most recently, I think you're going to be really happy. Do
you like how I answer that question without telling you anything? Because I
can't reveal my sources, buddy!
You did it an eloquent way that only you can do it.
Guy laughs
I know what diners are
and I know what drive ins are... but Dives, I feel like we know them when we
see them. Is there a definition of a dive that you have for it?
When we first started the show people said, ‘We're not a drive-in, because we
don't have that. We're not a diner because we don't have the metal siding. So
you're saying we're a dive? We're not a dive! My parents started this business
50 years ago.’ If it is funky, we'll find it. But some places will say, ‘Are we
a dive? No, we're a dump aspiring to be a dive.’ We're looking for America's
unique, crazy, eccentric places. It is highlighting Americana.
You do spotlight Americana
in a way that no one else has ever done it. What are you learning about America in the
process?
We're the best country in
the world. I've lived overseas, in Europe. We
have a great world. But we are America.
We're so blessed with nostalgia, character and diversity. The environment, the
temperate, hobbies and the people. I tell folks we're so blessed and we should
get out there and celebrate these small eateries and mom and pop joints because
it is alive and well. I've been doing this for two and a half years now. I've
been to over 300 locations. I still am jaw-dropped every other day by going
into these places and saying, ‘I wish this was in my neighborhood.’
You have five restaurants
of your own: Tex Wasabi’s and Johnny Garlic’s. Are there plans for other
restaurants?
The plans are wild and the
dreams are big. Between four shows on Food Network, five restaurants, two crazy
kids, the dirt bikes, the hotrod, the dog, the wonderful wife. I'm holding on
with both hands just trying to keep it all going in the same direction.
Fortunately, it is. We've had big talks about Vegas, Seattle and Portland. Up
in the areas we are around.My business
partner is chomping at the bits.
I was watching The
Best Thing I Ever Ate the other night on Food Network, I saw you on there.
What was the best thing you ever ate or drank with bourbon in it?
I had a bacon bourbon drink in Minneapolis at this place called Town Talk. They
infuse the bourbon with bacon. I'm not kidding you man. For my birthday, they
sent me out a bottle. It is that distinctive of a flavor. I like to put a
little bourbon in BBQ sauce. I've used in a variety of cooking techniques with
beef and onions.
We're proud of the
spotlight that you give to all the places you go. You make me proud to be an
American and proud to be a foodie.
Tom, you got a real pulse on
it. In my opinion, that is the reason you got so many people tuning into you.
Keep it up. We're doing the same thing. We're taking a moment to highlight what
we got here. We are blessed, like I said we got the greatest country in the
world. Where can you get such a melting pot? I applaud you, my friend, for
taking the time to highlight a cat like me.
Comments (
I
first met Food Network host Guy Fieri at the Kentucky Derby while covering a
story for BourbonBlog.com. After I learned that he loved bourbon, we began a
conversation that lasted way beyond the 
