View allAll Photos Tagged GuyFieri
Planet Hollywood Observatory is an upscale restaurant in Disney Springs at Walt Disney World. This dining spot has been thematically “re-imagined” to a planetarium, and has added a menu by dynamic celebrity chef and restaurateur Guy Fieri.
This photo was taken in 2016 while it was still under construction. It would later open in 2017.
Three bracketed photos were taken with a handheld Nikon D7200 and combined with Photomatix Pro to create this HDR image. Additional adjustments were made in Photoshop CS6.
"For I know the plans I have for you", declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future." ~Jeremiah 29:11
The best way to view my photostream is through Flickriver with the following link: www.flickriver.com/photos/photojourney57/
Delicious burger from Guy Fieri’s Branson Kitchen and Bar in Branson Missouri.
Guy’s award-winning burger:
Crispy Applewood bacon, six-cheese mac ‘n’ cheese, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty cheese) + donkey sauce, all stacked on a garlic-buttered brioche bun.
"The name of the place doesn't get any more simpler and perfectly put.. this is truly the place for some of the best seafood anywhere! A fun place and very welcoming for everyone including kids. One thing you'll notice is the great portion sizes for the very reasonable prices. Most places that dish out seafood usually ask for the higher price tag, but these guys put the customer first and it shows. The quality and freshness of each and every meal here is just superb. Hands down, this place gets a shiny five star award.. it's just that good all around. It's an experience you soon won't forget and whether you're a passer by or local in town, you can't pass it up." ~Diner's, Drive-in's, and Dives
Three bracketed photos were taken with a handheld Nikon D7200 and combined with Photomatix Pro to create this HDR image. Additional adjustments were made in Photoshop CS6.
"For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." ~Jeremiah 29:11
On Episode #102 - "That's Italian" of Diner's, Drive-in's, and Dives on Food Network, The Pizza Palace in Knoxville, Tennessee was one of the featured locations. It is a true drive-in with no inside seating so if you are not from Knoxville and can take your pizza home, plan to eat it in your car!! However, eating a pizza in the car is definitely worth a trip to the east side of Knoxville to try this great local pizza joint.
Three bracketed photos were taken with a handheld Nikon D7200 and combined with Photomatix Pro to create this HDR image. Additional adjustments were made in Photoshop CS6.
"For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." ~Jeremiah 29:11
On Episode #104 - "Breakfast" of Diner's, Drive-in's, and Dives on Food Network, The Coffee Cup Cafe in Boulder City, Nevada was one of the featured locations. On a recent trip to Las Vegas, I was able to visit, and eat lunch, at this great cafe. While I didn't have breakfast (which was the title of the DDD episode), I did have a great cheeseburger and onion rings. My only complaint is that apparently they are not aware of what 'sweet tea' is out west and I had to sweeten unsweet tea to make it drinkable...definitely not a 'deal breaker' on whether to visit again if I'm ever in the area!
The Coffee Cup Cafe website:
Three bracketed photos were taken with a handheld Nikon D7200 and combined with Photomatix Pro to create this HDR image. Additional adjustments were made in Photoshop CS6.
"For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future." ~Jeremiah 29:11
Gentlemen — What will life be like here at The LINQ when you return in March or April of 2021? 🤔
What will NCAA March Madness be like when you return? 😷
What will you tell your very lovely lady when you return home tomorrow night and she wants to know why you don’t want to wait until the new vaccines come out next Fall 2021 when everyone gets their shots? 🤔 Of course your very lovely lady is a very wise lady, but you’ve been out here at street level, and you have come to understand that every four months, life gets a little better here. And furthermore, even if the new COVID-19 vaccines come out next week, it will take several months, or perhaps a year or longer, to vaccinate more than 330 Million Americans! 😒 And you have also come to understand that even in the midst of COVID-19 and the Coronavirus Global Pandemic and the Coronavirus Recession — That Life Is Still Good Here! 😏
Fish Sandwich
- fresh hand battered
I was told the fish sandwich is made with haddock - a popular option for British "Fish and Chips". Fish was lightly fried and was moderately, if not only a touch greasy, although not obnoxiously so.
Although nicely prepared, fish sandwich had absolutely no taste - neither fish, nor batter were in any way seasoned ( there wasn't even a touch of salt), bread was flat and tasteless ( it was a garden variety burger bun), "tartar" sauce had strong preservative aftertaste and I could spot anything remotely resembling pickles, capers or herbs in that pasty, whitish spread reminiscent of worst cafeteria food.
Fries on the side were OK - they were your typical, commonplace, commercially supplied, high volume kitchen suspects. That said, those potatoes were nicely fried, but again - not seasoned ( I noticed a young lady who was wrapping the sandwiches attempt to use a table salt shaker before she passed the food on to the cashiers, but it was more of a "checkmark action" rather than anything else; her short order cook was watching tableside - why wouldn't they let him season the food, I wonder?)
I couldn't help but think how much I was looking forward to coming home and making a bowl of white rice with kimchi later during my day... I was also thinking about the "bistronomy" movement, best summarized by Tony Bourdain: we should eat fresh, simple and local, but why don't we?
Finally, I was watching young couples around me and wondered how, if at all, they would learn about food options available to them? Merritt Canteen has been serving the same food for 70 years and I am not certain if it is a good thing - luckily, we were able to change the values and norms of the past, but not the mainstream diet, for some reason.
Left to right: Joe Satriani, Pat Simmons, Pat Simmons, Ed Toth (drums), Sammy Hagar, Tom Johnston. Photos by Pat Johnson.
As featured on the Food Network's Diners, Drive-ins & Dives, the prosciutto and arugula pizza. It is a steal at $3.50 per slice--outstanding flavor, texture and quality.
Broder's Cucina Italiana. Minneapolis, Minnesota.
I know what you are thinking, "did he really eat ALL of that?"-- I struggled through half and then had to give up.
At the world famous HODAD'S in San Diego. The burger to top all burgers. Messy beyond belief...and thats why its fun. Contax 645, Portra 400 film.
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Fish Sandwich
- fresh hand battered
I was told the fish sandwich is made with haddock - a popular option for British "Fish and Chips". Fish was lightly fried and was moderately, if not only a touch greasy, although not obnoxiously so.
Although nicely prepared, fish sandwich had absolutely no taste - neither fish, nor batter were in any way seasoned ( there wasn't even a touch of salt), bread was flat and tasteless ( it was a garden variety burger bun), "tartar" sauce had strong preservative aftertaste and I could spot anything remotely resembling pickles, capers or herbs in that pasty, whitish spread reminiscent of worst cafeteria food.
Fries on the side were OK - they were your typical, commonplace, commercially supplied, high volume kitchen suspects. That said, those potatoes were nicely fried, but again - not seasoned ( I noticed a young lady who was wrapping the sandwiches attempt to use a table salt shaker before she passed the food on to the cashiers, but it was more of a "checkmark action" rather than anything else; her short order cook was watching tableside - why wouldn't they let him season the food, I wonder?)
I couldn't help but think how much I was looking forward to coming home and making a bowl of white rice with kimchi later during my day... I was also thinking about the "bistronomy" movement, best summarized by Tony Bourdain: we should eat fresh, simple and local, but why don't we?
Finally, I was watching young couples around me and wondered how, if at all, they would learn about food options available to them? Merritt Canteen has been serving the same food for 70 years and I am not certain if it is a good thing - luckily, we were able to change the values and norms of the past, but not the mainstream diet, for some reason.
Food Network and ???Share Our Strength??? advocate Guy Fieri, Secretary California Health and Human Services Agency Diane S. Dooley, No Kid Hungry National Campaign spokesperson Jeff Bridges, Agriculture Secretary Tom Vilsack, and Los Angeles, CA, Mayor Antonio Villaraigosa at the launching of the Los Angeles, CA No Kid Hungry Campaign at Figueroa St. Elementary School in Los Angeles, CA, on Wed. Mar. 16, 201. This is a coordinated effort of public and private partners that will work together to connect over 600,000 children and teens to a school breakfast and child care nutrition programs.
Studio Diner was featured on the San Diego edition of Food Networks Diner's Drive-in's & Dives, and is located next to a real working studio.
I previewed this book when a co-worker brought it to work to share with a friend - I decided to get my own copy. (Like I don't already have enough cookbooks.)
"Love the spicy kick of that Yves salami. The Tofutti melts really nicely into the vegan mayo.. The crunchiness of freshly toasted bread, the snap of that crisp Romaine on top of sweet, juicy tomatoes. This is totally on point."
Try eating a sandwich off of this thing and not hearing a lil Diners, Drive-ins & Dives.
Best cutting board, ever.
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I found this coupon booklet at Albertsons. It contains 5 coupons for Ritz crackers, Kraft or Cracker Barrel cheese, Oscar Mayer deli fresh meats, Velveeta cheese, Ro*tel canned tomatoes and Philadelphia cream cheese
Fish Sandwich
- fresh hand battered
I was told the fish sandwich is made with haddock - a popular option for British "Fish and Chips". Fish was lightly fried and was moderately, if not only a touch greasy, although not obnoxiously so.
Although nicely prepared, fish sandwich had absolutely no taste - neither fish, nor batter were in any way seasoned ( there wasn't even a touch of salt), bread was flat and tasteless ( it was a garden variety burger bun), "tartar" sauce had strong preservative aftertaste and I could spot anything remotely resembling pickles, capers or herbs in that pasty, whitish spread reminiscent of worst cafeteria food.
Fries on the side were OK - they were your typical, commonplace, commercially supplied, high volume kitchen suspects. That said, those potatoes were nicely fried, but again - not seasoned ( I noticed a young lady who was wrapping the sandwiches attempt to use a table salt shaker before she passed the food on to the cashiers, but it was more of a "checkmark action" rather than anything else; her short order cook was watching tableside - why wouldn't they let him season the food, I wonder?)
I couldn't help but think how much I was looking forward to coming home and making a bowl of white rice with kimchi later during my day... I was also thinking about the "bistronomy" movement, best summarized by Tony Bourdain: we should eat fresh, simple and local, but why don't we?
Finally, I was watching young couples around me and wondered how, if at all, they would learn about food options available to them? Merritt Canteen has been serving the same food for 70 years and I am not certain if it is a good thing - luckily, we were able to change the values and norms of the past, but not the mainstream diet, for some reason.
California First Lady Maria Shriver was joined by California Department of Food and Agriculture (CDFA) Secretary A.G. Kawamura, Food Network Chef Guy Fieri, 2008 California Hall of Fame Inductee Alice Waters, Tim Alderson, Chairman of the California School Garden Network (CSGN) and Tom Nassif, President and CEO of Western Growers planted the first edible garden at the California State Capitol grounds on May 21, 2009.
Photo by: Kelly B. Huston
Guy Fieri emerging from the celebrity green room before the start of Indy 500 Festival parade on Sunday.
A very hot and humid day. I've never been happier to have a bottle of cold water and air conditioning in the car.
California First Lady Maria Shriver was joined by California Department of Food and Agriculture (CDFA) Secretary A.G. Kawamura, Food Network Chef Guy Fieri, 2008 California Hall of Fame Inductee Alice Waters, Tim Alderson, Chairman of the California School Garden Network (CSGN) and Tom Nassif, President and CEO of Western Growers planted the first edible garden at the California State Capitol grounds on May 21, 2009.
Photo by: Kelly B. Huston
Wines That Rock had a blast down in South Beach this weekend at the 2011 Food Network South Beach Wine & Food Festival! Besides pouring to thousands of wine lovin people Friday, Saturday and Sunday, we also sponsored Guy Fieri's Sunday Night Closing Party and poured Wines That Rock all night! During the star
studded weekend, we met & saw Zane Lamprey, Paula Deen, Bobby Flay, Giada DeLaurentiis, Alton Brown, Tyler Florence, Anthony Bourdain, Ming Tsai, Duff Goldman, Andrew Zimmern, Michael Symon, Emeril Lagasse, Martha Stewart, Rachael Ray & many others. We love it, and it's on the calendar for next year!
Thanks to all those who made this a great event!
California First Lady Maria Shriver was joined by California Department of Food and Agriculture (CDFA) Secretary A.G. Kawamura, Food Network Chef Guy Fieri, 2008 California Hall of Fame Inductee Alice Waters, Tim Alderson, Chairman of the California School Garden Network (CSGN) and Tom Nassif, President and CEO of Western Growers planted the first edible garden at the California State Capitol grounds on May 21, 2009.
Photo by: Kelly B. Huston
Anheiser Busch logo in Guy's Pig & Anchor Bar-B-Que Smokehouse onboard the Carnival Horizon. A Guy Fieri designed restaurant complete with craft brewing facility.
Junkyard Extreme Burgers and Brats
Oregon Hwy 99
Junction City, Oregon
Olympus E-M1.3
Olympics 12-100mm
Wines That Rock had a blast down in South Beach this weekend at the 2011 Food Network South Beach Wine & Food Festival! Besides pouring to thousands of wine lovin people Friday, Saturday and Sunday, we also sponsored Guy Fieri's Sunday Night Closing Party and poured Wines That Rock all night! During the star studded weekend, we met & saw Zane Lamprey, Paula Deen, Bobby Flay, Giada DeLaurentiis, Alton Brown, Tyler Florence, Anthony Bourdain, Ming Tsai, Duff Goldman, Andrew Zimmern, Michael Symon, Emeril Lagasse, Martha Stewart, Rachael Ray & many others. We love it, and it's on the calendar for next year! Thanks to all those who made this a great event!
Cook and Food Network television personality Guy Fieri and his son perform a cooking demonstration for more than 500 U.S. Sailors and their families at the Bloch Arena on Naval Station Pearl Harbor, Hawaii, Oct. 17, 2009. Fieri and his family toured the base, the USS Arizona Memorial and the Los Angeles-class USS Greeneville (SSN 772) while visiting Hawaii to shoot an episode of the Food Network?s show Diners, Drive-ins and Dives. (DoD photo by Mass Communication Specialist 2nd Class Mark Logico, U.S. Navy/Released)
www.curtinrestaurants.com/lake-effect.html
www.curtinrestaurants.com/uploads/2/8/7/2/2872011/le_6pg_...
Lake Effect Diner; Buffalo, New York.
Bob's Clam Hut, located at 315 US Route 1, has been served some of New England's best fried seafood since 1956, before Kittery's outlets made it a tourist destination, when Robert and Betty Kraft founded their roadside stand. Purchased by Michael Landgarten in 1986, little has changed over the years. Big-bellied clams--specials hand-selected for size and consistency--are brought in fresh each day, and the famous tartar sauce is still made using the original recipe.
At the walk-up window, customers are greeted by a large sign with a likeness of Lillian Mangos, who ran that counter six days a week for almost 25 years starting in 1986, and a cartoon bubble asking "What'll ya have?" In 2010, after Guy Fieri visited the hut for his Food Network show, Diners, Drive-In's and Dives, he was added with the answer of "For Pure Crunch-ification, go with the Lillian." After Lillian arrived she pushed Landgarten for years to put the clams in an egg wash before breading. Unwilling to mess with the original recipe, he eventually gave in and added them to the menu as "Lillian's Style", and gave her 15 cents for every order.
The Cosmopolitan of Las Vegas team is in Pebble Beach, CA for the Fourth Annual Pebble Beach Food & Wine, April 28 - May 1. The four-day event is a star-studded event showcasing the talents of the world’s most renowned chefs, winemakers, sommeliers and culinary personalities.
The weekend is filled with incredible food and wine tastings, cooking demos, wine seminars, after-hours parties, and a golf tournament. The Cosmopolitan hosted an after-hours party on Friday night and attended the Guy Fieri interactive lunch on Saturday among other activities. The Cosmopolitan team is also at the 7th hole greeting attendees, serving speciality cocktails and taking entries for The Cosmopolitan 7th hole Sweepstakes.
Also in attendance is Chef David Meyers of Comme Ça Las Vegas and LA. On Sunday, he'll be serving Banh Mi, a traditional Vietnamese sandwich, at the Lexus Grand Tasting, which takes place on Saturday and Sunday.
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