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food in Italy and you get the best Chinese food in China. I think there’s something about it. It’s like eating a cheese steak in Philadelphia. But past that. . .I prefer seafood close to the water, stuff like that. •••


How did growing up in Humboldt County wine country shape you? I grew up in a little town called Ferndale and that had a profound impact on me. My parents owned their own country-western cloth- ing business and I worked there. Sold and made saddles, boots, hats and cowboy clothes. I was a very resourceful, responsi- ble kid living in this little town. We didn’t lock our doors. It taught me a real sense of community and I learned a lot of great lessons from that. ••• It’s obvious from The Guy Fieri Road Show that you are a passionate music lover. What is your favorite music to cook to? Not that I’m trying to be an ambigu- ously vague goofball—I just am an am- biguously vague goofball—but it depends on what we’re eating or cooking. If we’re


making spicy food or some Asian food, AC/DC. If I’m doing barbecue, Kid Rock or Lynyrd Skynyrd. If I’m doing Mexican food, the Gypsy Kings. I have very eclectic music tastes. I have a huge jukebox hang- ing in my house with a 36-inch plasma screen with 250,000 songs on it and it’s all piped in 16 speakers into my kitchen and we jam tunes. •••


Who are other chefs you admire? Anyone who has that one recipe. Without ques- tion I admire Sam Choy, Mario Batali, Emeril, Julia Child all of them. But the real admiration comes with the person who loves food and cooks food. Maybe they don’t get the accolades, maybe they


SUMMER 2010 / NCGA.ORG / 57


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