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aren’t even a chef or don’t feel they are. Food is so much more than nourish- ment, it’s an experience, it’s a feeling, it’s an energy. It’s a well-rounded, emotional engagement, and people who make food and eat food and participate in food at that level—those are the ones I dig. •••

How would you describe your cooking? If you’ve ever seen Metallica perform with the San Francisco Symphony it’s like that. Two ends of the spectrum fi lling a room, taking what people would never expect would work, taking the classics, having the extremes, having them stand by them- selves, utilizing them together, singling them out. It’s the entire sphere of pos- sibilities. I live within very few boundaries in my food, and the boundaries I establish I do because of choice and nothing else. For instance, baking is one thing I’m really not into. I’m too ADD for it, it drives me nuts. Once it comes out of the oven there’s nothing I can do about it, and I hate to wait. I barely pull off barbecue because of that. I love barbecue but I really have to force myself not to open the hood 19 times to look at it because I’m really in touch with it. ••• You now host three popular Food Network shows: Guy’s Big Bite, Guy off the Hook and Diners, Drive-ins and Dives and now host a game show, Minute to Win It, on NBC. What fi rst motivated you to get involved with television? A dare. One of my buddies dared me and said, “There’s a show on TV, you got to do it. It’s called The Next Food Network Star.” I thought, yeah, whatever. I shouldn’t say it was a dare. My friend said, “Dude, you got to do the show.” I don’t go on shows, which is an easy thing to say because it’s a defense mechanism. Who wants to put themselves out there and look stupid? So I kept blowing it off. But they kept hammerin’ on me. So fi ne I’ll do it, knowing that I would never get picked. I had no interest, not that I wouldn’t do it. I am who I want to be— a great dad, chef and restaurant owner. I would have loved to be a football player or race-car driver but I blow engines and I wasn’t big enough to be a football player. I was doing what I wanted to do. . .total fl uke. •••

What’s your best cooking advice for people who struggle in the kitchen? Don’t get frustrated with failure. I do not believe that everything Monet painted went up on the wall. I really don’t believe

58 / NCGA.ORG / SUMMER 2010

that’s possible. I screw up all the time. If you’re really not that good of cook, when you’re doing a special dinner, don’t try to cook three things you don’t know. Cooking is timing, so if someone is going to make a special dinner and they get worked up. . .it’s like a rookie making Thanksgiving and they just kill them- selves for people to sit down and

eat for 30 minutes. Wouldn’t you rather enjoy the day? So do the things you know how to do.

Practice. Cooking is tough. It takes

education, awareness and repetition. I think people beat themselves up so bad. . .I never want to cook for you, you’re a chef. I’ve had more great meals at people’s houses than at restaurants. •••

What role does golf play in your active life? I love knowing it and I love the phe- nomena of how great golfers are. That is an awareness that I was happy to capture. I was never really a good golfer but playing as much as I have, there’s not a feeling I’ve had in sports like hitting the sweet spot. Way before the big-headed drivers— today’s drivers are like hitting a mosquito with a baseball bat or playing croquet with a jackhammer—when you would hit it and it rings and you knew it was going; it’s an awesome feeling. •••

Any favorite golf stories? I played a pro-am once at the Viking Classic in Mississippi and they teamed me up with Rich Beem. They had me doing a cook- ing demonstration there. And one of my other favorite things about golf is golf carts—awesome. My golf cart is sick—it’s yellow and has nitrous. So when I played the Viking Classic I had my cart shipped out and the tournament director immediately confi s- cated the keys and wouldn’t let me have my cart on the course. That didn’t go over real big. So I was supposed to play in the

tournament and there’s too many people in the gallery and I don’t have big enough coverage on my insurance policy so I had a buddy of mine who was going to jump in and play for me and I was just going to hit a few. So I’m in fl ip fl ops, board shorts and a tank top and we’re at the fi rst tee and the gallery’s full. My guy is getting up and everybody’s like, “Where’s Guy? Is Guy going to hit?” So I walk up, take my fl ip fl ops off tee the ball up, haul off and crack it 225 straight down the fairway, dropped the club and walked off the course. That was it—good night!


Pasta Courtesy of Guy Fieri

INGREDIENTS 3 tablespoons olive oil 2 hot links (cut in 6 bias slices per sausage) 1/2 pound 21/25 shrimp (deveined/shelled/butter fl ied)

1/2 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper

1 cup heavy cream 3/4 cup chipotle sauce, recipe follows

16 ounces penne pasta (cooked al dente)

1/2 cup parmesan cheese (freshly grated)

2 tablespoons Roma tomato (seeded and diced)

2 tablespoons scallions (diced)

DIRECTIONS 1 In sauté pan with medium high heat add olive oil and hot links. Sear links then add shrimp and cook until pink.

2 Lower heat to medium heat; add cream, chipotle sauce, salt and pepper. Allow to simmer for 5 minutes to thicken and then add back in the hot links and the shrimp.

3 Add cooked pasta, heat thru, toss with 1/4 cup parmesan cheese.

4 Serve in pasta bowl, garnish with romas, scallions, and parmesan cheese.

Yield: 4 portions Prep time: 10 min Cook time: 5 min Ease of Preparation: easy

CHIPOTLE SAUCE 1 cup BBQ sauce 1/2 cup canola oil 1/4 cup lemon juice 1 tablespoon Dijon mustard 1/4 cup chipotle paste 1/2 teaspoon red chili fl ake 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly cracked black pepper

Combine all ingredients in blender, puree, cover and refrigerate.

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