‘O’ So Good, Urban Chislic and Lalibela Restaurant were featured in a single episode at the beginning of the month, and the final episode with a Sioux Falls restaurant now has an air date. 13.Īlso on Saturday, the episode with Bread & Circus Sandwich Kitchen that aired earlier this month will be replayed at 6 p.m. Initial replays are scheduled for 11 p.m. In addition to the “market-butcher eatery servin’ up a full culinary extravaganza,” the show visits an Indian restaurant in Fairbanks, Alaska, and a bakery/cafe in Fargo. The food will be part of this week’s Savory Meat and a Little Sweet episode, which airs at 8 p.m. The Detroit-style pizza - rectangular with a thick crust - features a three-cheese blend, pepperoni, hot soppressata, house-made Italian sausage, roasted mushrooms, pizza sauce, ricotta cream, basil and olive oil. It’s topped with barbecue sauce, pickled onions, arugula and chili lime mayo. The Porcules includes Look’s pit sausage, pulled pork and smoked pork belly or smoked pork brisket, depending on what’s in stock, on ciabatta bread. Look’s submitted a half-dozen dishes for him to consider, and “he actually personally chooses the items that he eats based on the recipes,” Vondra said.įriday night’s episode will feature The Porcules sandwich and Motor City Pizza, both staples on the menu. The chef side of Fieri comes through, Vondra said. It’s nice to know that people who are on TV can be genuine people.” “He doesn’t sugarcoat stuff on TV he doesn’t sugarcoat stuff in real life. “He’s exactly like he is on TV,” Heineman said. The celebrity chef also took time to pose for a group photo. He really wanted to drive home that they were the ones giving life to Look’s Marketplace.” “He brought the whole team together to talk about how special of a place Look’s is and how important their job is to the business and entire community. About half of the 70-member team was there that day, and “that was actually one of the really special aspects of his visit,” Heineman said. It took a few minutes to pull everyone from the various departments. Off camera, Fieri asked if he could talk with Look’s entire staff. “We’re hopeful that they’ll see we are a full market too, with groceries and bakery and brewery and all these different things that we try to offer more than just, over and above, what the restaurant is.” “People come in for the food they see on Food Network, and when Guy tells them this is good, they come in and try it,” Heineman said. Vondra and Heineman are hoping those areas show up in the episode so people see everything Look’s has to offer. … They filmed in four different spots or five different spots in here.” “They told me that Guy had more spots that he filmed in in this space than they’ve ever filmed in before. “I don’t think they really understood it until they got here, but they worked with us on it.”įieri also was drawn to all the aspects of the business, Vondra said. “We’re just unique to what they’ve ever shot before, so they kind of understood that,” Vondra said. Heineman and co-owner/chef Beau Vondra convinced the production team that they could close off the restaurant and keep the rest of the marketplace at 500 E. While it started as a butcher shop in 1883, it’s also now a gourmet grocer, cheese shop, pastry shop and brewery. Look’s, which will be on Friday night’s episode, is much more than a restaurant. That’s tough to do,’ ” co-owner Nick Heineman said. When the production team for “Diners, Drive-Ins and Dives” asked Look’s Marketplace to close the business for three days for filming this past summer, “We’re like: ‘Hold on. Sometimes you just have to say no to Guy Fieri, and that’s OK.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |