A Chat with Guy Fieri + Recipe

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Guy Fieri is known for his work on the Food Network including such hits as Guy's Big Bite, Diners, Drive-Ins and Dives, Guy Off the Hook and Ultimate Recipe Showdown but has also appeared on Dinner: Impossible, Paula Deen's Paula's Party and Ace of Cakes. In December 2009, NBC named Fieri as the host of a new game show, "Minute To Win It," scheduled to premiere on March 14, 2010. Guy recently released a his own set of flame-inspired Ergo Chef knives appropriately named “Knuckle Sandwich.”

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PD: As a restaurant owner, have you noticed an increase in the demand for healthy and vegetarian/vegan options?

GUY: Absolutely and I think it’ll continue to grow. People are far more conscious of what they’re eating, how much they’re eating and which way they’re eating it.

PD: Do you have any tips for raw foodists or vegetarians when ordering food at a restaurant? Many times there aren’t many vegetarian or vegan options. Some serve a plain iceberg lettuce salad or steamed frozen vegetables an entrée.

GUY: If you know the type of food that you enjoy and it looks like a restaurant has it on hand, you can always ask the chef to create something for you. Vegans and vegetarians have a creativity with vegetarian dishes that a meat-oriented chef may not have. It’s just a different mindset. I think if you ask a chef to prepare something, they’ll likely appreciate having a new dish to prepare. At my restaurants, I encourage people to request what they want if they don’t see it on the menu.

PD: We understand your sister enjoys a plant-based diet. Is she vegetarian, vegan or a raw foodist? What are some of the types of dishes you would prepare for her?

GUY: My sister Morgan is a vegetarian, though she’s had her vegan moments. Some of the best vegetarian dishes I’ve made have been the ones I’ve prepared for her. One of the best ones is a vegetarian burger made with rolled oats, beans and roasted peppers. I now serve it at the restaurant and it’s named after her: Morgan’s Veggie Patties. (SEE RECIPE BELOW)

PD. As a celebrity chef who travels frequently, how important is it for you to eat healthy on the road?

GUY: It’s incredibly vital. My crew and I actually take a juicer with us on the road and we make fruit juice drinks since we don’t always have the time to eat the fruits and veggies we should. I start every day with a carrot/celery/parsley/spinach/beet juice drink whether I’m at home or on the road. I can’t talk enough about the power of fruit. It’s some of the best food in the world.

PD. We love the look of your new “knuckle sandwich” knives and think men of all ages will enjoy using them. Do you have any other new projects coming up?

GUY: We’re expanding the Ergo Chef Knuckle Sandwich line of knives to include a Santoku knife, a paring knife, a knife block and a set of steak knives. Those will be available in June. I’m also putting out a line of BBQ equipment with Outset and a line of sauces. The latest Diners, Drive-Ins and Dives book has been a huge hit. It just hit number one on The New York Times bestsellers list.

PD: We’ve noticed a significant increase in the number of male subscribers this year. Do you see men heading back into the kitchen as a trend? If so, how have male chefs such as Bobby Flay, Mario Batali, Emeril Lagasse and yourself played a part in fueling this trend?

GUY: There’s a misconception that women are the ones who cook more, but I also think that the whole world—men and women—is embracing food more than it has before. People are now looking to quality, not quantity and are looking to educate themselves on the best foods for them. People are beginning to see that food is more than just consumption of calories and nutrients. It’s at the epicenter of our cultures and traditions. It’s the common denominator in so many ways for so many people.

PD: Have you ever considered featuring a raw restaurant such as 118degrees in Orlando, Pure Food and Wine in NYC, or Planet Earth ECO cafe in LA on Diners, Drive-ins and Dives?

GUY: Yes, absolutely. There are no boundaries in Triple D. It’s just a matter of finding the location. So many of our locations come from our viewers, so if the demand is there, I’d love to head over to a raw restaurant. My food style is completely open ended, so if you have a place for us, just let us know. We just featured a Chinese restaurant in Alaska of all places.

PD: Do you have any flavorful raw recipes you would like to share with our readers?

GUY: Depends on how far you want to take raw and what exactly you do. I’m very into vinegars and snappy flavors. A lot of my raw recipes are bean and salads and slaws. I think that if a food is naturally good the way it is, you don’t need to do much to it.

Morgan's Veggie Patties (not raw)

Recipe courtesy of Guy Fieri

Prep Time: 45 min

Inactive Prep Time: 30 min

Cook Time: 6 min

Serves: 4 servings

Ingredients

· 2 ounces olive oil

· 3 tablespoons diced red onion

· 2 tablespoons diced black olives

· 2 tablespoons diced red bell peppers

· 1 teaspoon diced jalapeno

· 1 1/2 tablespoons diced garlic

· 1 tablespoon diced artichoke

· 4 ounces black beans, drained

· 4 ounces chickpeas, drained

· 4 ounces white beans, drained

· 6 ounces rolled oats

· 1/2 teaspoon Hungarian paprika

· 1/2 teaspoon chili powder

· 1 teaspoon dried oregano

· 1 tablespoon minced fresh parsley leaves

· 1/2 teaspoon red chili flakes

· 1/2 teaspoon ground cumin

· 1/2 teaspoon celery salt

· 1/4 teaspoon ground sage

· 2 tablespoons seasoned bread crumbs

· 1 egg

Directions

In a medium sauté pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Sauté until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In sauté pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.