Over time the business prospered, inventory expanded and the business grew into what today is referred to as the diner. In addition to Walter Scott’s contributions, the term “diner” has its root in the services and function of old fashioned dining cars. In fact, in its beginnings, diners were shaped like railroad cars.
The Food Network’s Guy Fieri
Today even with the growing popularity of fast food restaurants, it seems that every town has at least one favorite diner or road side café. The Food Network’s Guy Fieri is the man who finds those top notch food establishments that lavish their customers with delicious home made cooking and a family vibe.
Watching the television show aptly named Guys Diners, Drive-Ins and Dives can be dangerous for a diet. The recipes are often passed down through several generations in the restaurant owner’s family.
Guys Diners, Drive-Ins and Dives provides viewers with more than recipes for mouth watering dishes. The popular Food Network show offers tidbits of cultural and local history while the show unfolds. Guy takes off in his classic Mustang, cruises down the street with his sunglasses turned backwards on his head, his arm dangling out the car window and his appetite ready to be spoiled with the taste of memorable dishes he and his viewers have probably never eaten or heard of before.
A Talented Chef Is Born
The show started in 2006 after Guy won season two of The Next Food Network Star. Guy got started in the food industry even sooner. Not unlike Walter Scott, Guy began his culinary career by selling pretzels from his bicycle when he was only 10 years old. Six years later, Guy was studying culinary art as an exchange student in Chantilly, France. When he returned to the United States, he landed a job at Stouffers and managed the company’s Louise Trattoria chain.
In 1996 Guy and a friend opened Johnny Garlic’s in Sonoma County, California. Locals and out-of-towners enjoyed the food. Soon the restaurant took off. Guy was on the right track toward international acclaim.
As with most hit television shows, it was and continues to be Guy’s open, friendly personality and his sense of humor that endear cooks, customers and viewers to him. It is no wonder that the Food Network gave him another show in 2008 called Guy’s Big Bite.
The New York Times Bestseller List
Not only has Guy made a place for himself on television. The chef has also written a book titled, Diners, Drive-Ins and Dives: Season One which has found its way onto the New York Times bestseller’s list. Anyone who doesn’t think earning a living as a chef is fun is in for a surprise if they check out Guy on television.
His bestselling book is chalk full of recipes, many of them created by owners and cooks at the diners he has visited over the years. This is a good thing, because the chef’s on Diners, Drive-Ins and Dives talk so fast, one would need to have a memory like an elephant to remember all the ingredients and steps that go into creating the dishes. The pace of the show is fast, just like the horse power in a Mustang.
One of the restaurants recently featured on Diners, Drive-Ins and Dives is Big Jim’s. The restaurant which is located 201 Saline Street in Pittsburgh, Pennsylvania specializes in baked ziti, pizza, lasagna and veal parmesan sandwiches. Everything is home made. Seems the only ingredients the restaurants featured on the show ship in are salt and pepper. Sauces and breads are homemade. The gravy is homemade and the meats are marinated for hours, often over night. When the mouth watering meat is cooked it is tender, deeply seasoned and so good diners can’t wait to come back for a second helping and another viewing.
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