Since its first broadcast in 1993, Food Network has introduced us to an entirely new category of Celebrity – the Chef. If you were to ask anyone prior to 1993 to name a TV Chef, you may have heard the names Julia Child and Martin Yan. Ask anyone to name a TV Chef post 1993 and the list could be endless. Chefs were just known to be behind the scenes and rarely did they ever make personal appearances. Now a Chef can be as famous as an actor, a model or a singer. And many are known by their first name – Emeril, Giada and Paula to name a few.
This year, Publix supermarkets, a popular chain in the Southeast, has introduced a new series of shows at the Dr. Phillips Performing Arts Center in Orlando. Ina Garten (The Barefoot Contessa) opened with a show in January while Guy Fieri appeared on the Publix Chef Series stage just a few days ago and I was lucky enough to get tickets.
First of all, for anyone that has not yet been to the new Dr. Phillips Center for the Performing Arts in downtown Orlando, I invite you to watch the video below to see what you are missing. Every time I visit the center, I feel like I am in a world-class facility that can easily compete with its counterparts in New York City and Los Angeles. Orlando has taken the fast track into first class with the center’s elaborate detail and design. Three theatres occupy space within the walls of the center, a venue for every type of performance that may pass through our City Beautiful. There are so many events coming to the center, including the Broadway hit Kinky Boots and performances by Josh Groban and Tony Bennett.
Anyway, back to Guy Fieri. Mr. Beet and I arrived downtown and found a spot in a parking garage just across the street. Most event parking is $10 and you can find plenty of spaces within a few blocks of the Dr. Phillip’s Center grand entrance. As this was an event sponsored by Publix, there were a few food stations scattered around the lobby area to sample treats. We particularly were fond of the Sweet Potato Apple Vichyssoise and the Cheesecake. Plenty of attendees took advantage of the food and beverage stations as we waited for the doors to open.
When Guy Fieri took the stage, he really TOOK THE STAGE. It was easy to notice his incredible charisma that had middle aged housewives screaming like a teenager at a Justin Bieber concert. It was amusing. Guy Fieri talks about his dreams of being a rock star and while music just wasn’t his destiny, he is truly the rock star of the foodie world. I was half expecting to start seeing bras being flung up to the stage but alas, we are Orlando and we have class, right?
Guy started his show with a string of jokes and a heavy pour of the tequila as he made a frozen margarita with a Vitamix. And by heavy pour I mean about the entire bottle. And he muddled limes and jalapenos into the drink, making it tart and spicy I would imagine. He invited people to line up down by the stage to sample his drink and plenty did.
He next made lamb sliders in which half the audience lined up for a taste. Along the way he told stories of how he is such a messy cook that his Mother-in-Law covers every surface in her kitchen with aluminum foil before Guy makes anything. He answered questions from the audience, many of which were people asking for autographs and selfies. He told stories of his kids and family life. He threw in interesting cooking tidbits like how most of us reheat our food to the wrong temperature and then blame our food-borne illness on the local Chinese restaurant. (Always reheat leftovers to 165° for a minimum of 15 seconds to kill any bad bacteria.)
For the third dish, Guy brought four young audience members to the stage to make Danger Dogs. A Danger Dog was a hot dog stuffed with jalapenos, wrapped in bacon and then deep fried. Now, I don’t have children of my own but this particular segment raised a few eyebrows with me- a) Do young kids really like jalapenos? and b) Eeeeeek! I think the kids he had onstage may be a little too young to be using the deep fryer. However, Guy really talked about the importance of teaching children how to cook as it is a skill that will last them a lifetime.
And though time was running out, Guy whipped together a plate of Dungeness Crabs sautéed in Jack Daniels Whiskey. Of most interest to me personally was the fact that he was pan tossing the crabs in a wok. I am enrolled in a Forks Over Knives cooking class and we are learning pan tossing at this very moment. So I can write off this entire show as educational research now, right? Seriously, I am learning to pan toss using dried cat food because so much is ending up on the floor and the cats are happy to clean it for me. I am years away from the crab tossing easiness of Guy Fieri. Not only is he tossing these crabs (though he did drop one), he is carrying on a conversation at the same time! I can’t talk and toss as I have to hold my tongue just right to concentrate.
Oh…and speaking of Guy having a conversation? He doesn’t have one conversation, he has three or four at the same time. To say that Guy Fieri goes off on tangents is understatement. However, for every new conversation he starts, he makes his way back to what he was originally talking about and wraps it all together. He is the poster child of…..SQUIRREL!! But he never left a question unanswered or a point not finished.
However, I do have one major complaint in his show….he spoke about how the food pyramid system is completely upside down. Meat should be at the smallest point on the top of the triangle and the wide bottom should be filled with vegetables. However, he did not cook one single vegetable or fruit. (though he did put limes in the margarita, does that count?) He cooked with all meat, not even a mention of veggie side dish. I knew he was going to barbequing meat but his comment threw me for a loop. A classic case of do what I say not as I do. Hail to the Vegetable.
After the show Guy was signing books he had for sale (his new book is called Guy on Fire) so in all, he spent two hours on stage and another two hours signing books. I would say that is a pretty entertaining and engaging night for his fans.
The Publix Chef Series will continue at the Dr. Phillip’s Center for the Performing Arts on April 21 with an appearance by Emeril Lagasse. He will also be cooking up some great food and signing his latest cookbook – Essential Emeril (available at The Writer’s Block in Winter Park for you local Orlandoans). Tickets and more information are available here –> Emeril at Dr. Phillp’s Center April 21
Mary Jane Saunders
Tuesday 16th of February 2016
I am so bummed I missed the show. I am such a Guy Fieri fan. I do have tickets to Emeril and am looking forward to seeing that show! I agree that the Dr. Phillips Center is a wonderful venue.
Anna-Marie
Wednesday 17th of February 2016
I am looking forward to seeing Emeril too- and sorry you didn't make it to see Guy- it was a really fn evening!
Ralph
Tuesday 16th of February 2016
I really want to see Kinky Boots at Dr. Phillips. Do you know of any good hotels around the area?
Anna-Marie
Wednesday 17th of February 2016
The Bohemian is right around the corner as is the ALoft hotel. Both are within an easy walking distance to the Dr. Phillips Center.