At the end of the day, the cameras can't capture just how tight knit the "Diners, Drive-Ins and Dives" crew is. Fieri shared with Heavy Table, "the crew is vital Fieri also mentioned to Videomaker that while he's hosted several different shows over the years, each with their own crew, he's closest to the Triple D gang.
A show that's been on air as long as "Diner's, Drive-Ins and Dives" is certainly not without its share of behind-the-scenes drama. From creative disagreements to ugly lawsuits, there have been some major speedbumps on the road to Flavortown.
But of course, you won't see any of that on the show — just big smiles and big bites. Perhaps the biggest scandal to hit Triple D was the fierce falling out between Guy Fieri and the man who helped make "Diners, Drive-Ins and Dives" a household name, show creator and executive producer, David Page. It's unclear exactly what sparked the creative differences between Fieri and Page, but according to reports , Fieri demanded the network replace Page after 11 seasons.
Page didn't go quietly. In May , he sued Food Network, claiming Fieri wasn't showing up to film episodes that he and the network were under contract for via The Hollywood Reporter. Food Network countersued, claiming that Page had created a hostile work environment via Star Tribune. What followed was an ugly back and forth, with harsh accusations flying from both sides.
Food Network claimed Page used profane language and intimidation tactics on his staff. Page accused Fieri of being difficult to work with, making homophobic comments, and exhibiting lewd behavior on set via the New York Post. One of the most epic moments in any episode of "Diners, Drive-Ins and Dives" is when Guy Fieri takes that all-important first bite. The camera locks in on him, as his initial reaction says it all. And when Fieri does taste something amazing, his enthusiasm — and vocabulary — is unmatched.
That first bite doesn't tell the whole story, though. Sure, sometimes Fieri can't help himself and goes in for a second or a third bite without hesitation, much to the delight of a local chef. But one thing the Triple D cameras never really show is just how much Fieri actually eats in a full day of filming. When Fieri and his crew hit the road, they've got a lot of locations to cover in a short amount of time.
So Fieri will often shoot at more than one restaurant in a single day. At each of those restaurants, Fieri has to chow down on multiple dishes for the camera , sometimes more than once so the film crew can capture every angle they need. That's a whole lot of greasy, cheesy, heavy diner food. With that in mind, Fieri keeps his on set diet as light as possible. He told People he drinks a daily green juice packed with fruits and veggies when he's on the road.
No episode of "Diners, Drive-Ins and Dives" would be complete without a shot of Guy Fieri " rolling out " in his Camaro convertible, seemingly in search of the greatest local bites America has to offer. However, if you thought Fieri was actually cruising from town to town in a little red Chevy , you're in for a disappointment. Turns out the Camaro is just for the cameras, and nothing more. In an interview with People , Fieri revealed that the Camaro is brought to each city in a trailer, and a crew member gets it to each filming location.
Besides shooting the intro, Fieri is filmed opening and closing the car door, and that's about it. Also, Fieri is a classic car collector who would probably never put that many miles on one of his treasured pieces. Besides his spiky blonde hair and penchant for slang words involving "funk", Guy Fieri is known for being highly involved in charity events and organizations. But perhaps the organization closest to his heart is the Make-A-Wish foundation.
Fieri's connection to Make-A-Wish is personal. He watched his sister beat cancer as a child, and then ultimately die when it returned during adulthood. Fieri told Thrillist he is so heavily involved with the organization that works to put smiles on the faces of children suffering with cancer because "I remember what it's like to be in a hospital with her.
I remember that feeling of just being bored and tired. We all know what happens when the "Diners, Drive-Ins and Dives" cameras are on. The red Camaro rolls up, the kitchen goes into high gear, Guy Fieri does his thing, and that's a wrap.
But what happens once the cameras are gone? Saturday, August 29, Diners, Drive-ins, Dives and how to tell them apart. I have to thank that show from the Food Network - first, for recommending Duarte's Tavern, where we went two weeks ago for dinner, and second for inspiring the title of this post. In fact, this does relate to science fiction and fantasy, as I will get to below.
When we first went to Duarte's, we tried to decide whether it was a Diner, a Drive-in, or a Dive. Drive-in was easy to exclude, because any restaurant that involves driving in and remaining in the car while receiving food is easy to recognize. However, we did spend a bit of time discussing the difference between a Diner and a Dive, and in the end we decided that alcohol was the key ingredient - to be specific, the presence or absence of a bar.
Thus, a Diner would be a place that serves food but has no bar, and a Dive would be a place that serves food and also has a bar.
What I found interesting about this from a cultural standpoint - always the viewpoint from which I try to apply things to fantasy and science fiction - is that we were able to come up with such a systematic relation between different types of food establishments.
Of course, this classification excludes certain other types of restaurants. But when you think about it, there are quite a few words for places where one consumes food - many of which have come from different cultures off the top of my head I think of Restaurant, cafe, and bistro. So when you're designing an alien culture, or a fantasy world, it's good to think through what kinds of places people go to get food.
Inns are very common in medieval-style fantasy - like the Prancing Pony in the Lord of the Rings. I've encountered alien restaurants of various sorts in my reading. But as you're putting a world together it's worth considering how culture influences the way the people eat, and in what contexts.
Conceivably one could have a culture where eating food was a very private activity that should be kept in the home - and in such a culture you might have clandestine eating establishments much as you can find brothels in ours, for a different kind of private activity. Possibly you might imagine a culture in which food consumption was a highly competitive activity.
The core of the show is there and it certainly has the feel of what Diners, Drive-Ins and Dives became, but it's still a little raw in presentation. Despite that, the hour-long special did well enough to lead to a full season. Guy has pulled his antique Camaro up to literally thousands of different restaurants over the years.
But did you ever wonder which one was the very first? This unassuming classic chrome diner was where Fieri and producers worked out the basic ingredients for a show that would last for over a decade, where scratch-made food, a few made-up catch phrases, some peroxide, and a few Dickies work shirts are poured in one end, and what comes out the other side is pure television gold.
The effect on the diner was swift and profound. The diner got so popular after being featured on the pilot that owner Mike Giunta expanded seating to a tent outside his tiny diner , and launched a food truck and adjoining catering business to keep up with the relentless demand from the flood of customers and fans.
Have you ever been to a restaurant and thought, "This place should be on Triple-D! The Triple-D website has a submission page , complete with a running tab of fan write-ups. Another method used is a bit less arbitrary. Often, when honing in on a town, producers will contact food writers to find out what places serve up the best grub. That helps reveal some excellent hidden gems. The theme they're looking for is pretty basic: something off the wall.
As Guy often says, "If it's funky, we'll find it. Fusion restaurants are also popular. But not like a Scottish place serving American fare. It would be more in the range of Abdullah the Butcher's old restaurant. You probably realized that Guy doesn't literally roll up to a diner, drive-in, or dive, hop out, and start dropping catchphrases and hunching over to disconnect his lower jaw to scarf down a meal.
Recording television programs takes time. The general idea is to hit as many locations in a city as possible, although most probably won't air in the same episode. A crew will arrive at the chosen restaurant a few days or so before Fieri to get some required close-ups and general cooking. When you notice that Guy is narrating the chefs' actions during those hour sequences of smoking meat, it's because they already filmed most of the prep work.
The shooting follows a tight script, but there is some improv. That madcap, off-the-cuff wit is all Guy doing his thing , playing off the situation, and coming up with the yucks. The Diners, Drive-Ins and Dives formula has been well-honed by now: A small, unassuming, locally-beloved restaurant is plugging away, stuffing hatch chiles into meatloaves in relative obscurity. Guy Fieri whips into town in his Camaro, drops a few catch phrases, spray-paints his face on the wall, and boom: Superstardom ensues.
And while the so-called " Triple-D effect " is profound, skyrocketing a restaurant's popularity and doubling volume seemingly overnight, things get intense behind the scenes well before Fieri ever sets foot on set. While the magic of editing makes Guy's appearance seem like a complete coincidence, a visit to a location actually takes months of planning. First, the restaurant owner spends hours on the phone with writers and producers, pitching their establishments and developing some sort of storyline around the location.
The production team scouts each restaurant extensively, and the owners must agree to close for a few days to allow for filming. If all goes according to plan, the business is then submitted to Fieri, who must give final approval on each location. After all that, if your eatery is approved, you're issued a warning, says one restaurant owner featured on Diners, Drive-Ins and Dives : "When you get the call that they are going through with it, they warn you: This will change your business forever Should your restaurant make it on the show, get ready for the wave.
Southern Soul Barbecue on St. Simons Island, Georgia, didn't believe it when told to " be ready for a percent increase in business. It happened. The allure of eating at a joint where Guy ate is great, and the show has paid tribute to fans who travel around just to visit as many Triple-D restaurants as possible.
Triple-D restaurants generally let everyone know they were on the show, as it's a badge of honor of sorts for good, funky food. Even the Food Network official site plays up the food in delicious click-bait form. But to the restaurant it's just another chance at free publicity; basically if you land on Diners, Drive-Ins and Dives, you're being handed a golden goose.
But you know what? It's easy to mess up goose. Nothing in life is guaranteed, and even a visit from the Frosted Tips Fairy Ferry? A significant number of Triple-D alums have shuttered their doors.
Of course, that's out of Triple-D's control; it's not Guy's fault the keg had mold in it. But when you think about it, at over episodes and three restaurants per episode, the quick math says around restaurants made an appearance. You're bound to have a few close down through the years. If there's one universally justifiable annoyance, it's Guy Fieri's sanguine reactions.
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