.. I make myself an
Americano, ground fresh, on
my Breville espresso machine.
I only drink one cup of coffee
a day, so it has to be great.
The beans are espresso,
either Peet’s or Starbucks. For
breakfast, I cut up apples,
bananas, papaya, pineapple,
blueberries and strawberries,
and make myself fruit salad. If
the avocados we grow are ripe,
I’ll do avocado toast instead. I
like my avocado-to-toast ratio
four-to-one.

.. We have about
400 goats on the ranch and an
awesome group of people who
help raise them. I work with
the team to move the babies
to whatever field they’re
going to feed in. When they’re
older, they know to follow the

hay, but baby goats are like kindergartners. Then I get in some hiking.

.. I work on clearing brush from the property to get ready for fire season. At the same time I do phone interviews and fundraising meetings for the employee relief fund I’m working on with the National Restaurant Association Educational Foundation. Before the quarantine, I was getting my rescue trailer ready because I knew people would need food. But the opportunities to help weren’t coming fast enough. I called the association and said I want to raise $100 million for restaurant employees. I left video messages for CEOs with a connection to the restaurant biz, and three days later we had $8 million, with more coming every day. In terrible, terrible times, it’s a ray of light.

salad, so usually I roast a chicken and make that. I eat it on romaine lettuce along with some leftover posole. During lunch—and all throughout the morning—Hunter and I have been talking about what’s for dinner. It’s a chess match. What do we have? What do we need to pull out of the freezer? We take a tri-tip roast, cut it on the bias and hit it with fresh-cracked black peppercorns, kosher salt and olive oil and let it marinate.

.. Hunter and I head back out to work on the ranch. We’re just trying to stay ahead of the curve.

.. We

my producer and cameraman.

.. I grill the tri-tip super hot and make a cabernet- balsamic reduction. Then I slice the steak ¾ inch thick and hit it with salt and pepper. It’s eating tri-tip like you’ve never eaten it before. We have some

.. We FaceTime with my wife, Lori, and younger son, Ryder, who are at home in Windsor, CA. Then Hunter and I shoot two more episodes of GGG.

.. We’re usually not into late nights, but the highway patrol troopers in our area don’t have a good place to get coffee, so we make it for the guys doing overnight shifts. We’re in bed by 11:30.

Star Diary

Guy Fieri spends his day wrangling goats

and cooking dinner—all while trying to raise

$100 million for restaurant workers in need.

Because of the pandemic, most restaurants have closed, leaving millions of people out of work. To help, Guy has teamed up with the National Restaurant Association Educational Foundation to create $500 grants for restaurant workers in need. Major companies including Discovery, Uber Eats and Wingstop have chipped in—and you can, too. To donate, visit rerf.us.

Give It Up!

“My mantra is if you can’t make a donation, do me a favor: Be a soldier and send out the message. It will land on someone’s desk who can make a difference.” —Guy

30 FOOD NETWORK MAGAZINE ●JULY/AUGUST 2020

behind the scenes

GUY WITH GOATS: DAVID LAURIDSEN. CHICKEN SALAD: SHUTTERSTOCK. FRUIT SALAD: STEVE GIRALT. FIREWOOD, AMERICANO AND COFFEE TO GO: GETTY IMAGES. GREEN BEANS: ANDREW PURCELL.

7am

7:15am

10:30am

8:30am

12p.m. I break to eat, even though I'm not a big lunch person.

5:30pm get home, shower and chop firewood. Then we shoot a

Hunter and I love chicken

special at-home edition of Guy's Grocery Games where I give commentary on some of my favorite episodes. Hunter's

6pm

green beans, too.

7pm

llpm

1:30pm

"My mantra is if you can't make a donation, do me a favor: Be a soldier and send out the message. It will land on someone's desk who can make a difference." -Guy

Food Network Magazine - (08)August 2020

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