home that have not been, are he not a philosophy on kind of this year? how and he comes in to say, hey, do what i'm thinking as a what i can i maybe maybe i'm maybe with can. oh hey folks. next up on dennis miller plus one chef michael simon. cleveland's finest sounds like they've got a new job. well, bobby flay hosted the throw down thing over there for many years. i think bobby's moved dawn and there in the next course, they've chosen the right guy. michael simon has taken that task go re also has a

a cookbook coming out where the recipe should simply not be any easier, like that. michael simon right after this. dennis miller plus $138.00 bugs walk of the dentist reller plus one. happy to welcome chef restaurant to or mike go simons. the show always seems like a convivial bloke when i watch him on the food network. good guy. ready? smile, nice laughs. he's appeared on food network shows like iron chef, america, food feuds, and the best thing i ever 8. that's my favorite, like i have all like 240 of those. are my tivo. he also owns a striker as drugs including la la la la lo, la b stroke. angeline and mableton barbecue, currently has

a new show up on the food network called, strode with michael simon. and a new book release just in time for christmas called fix it with food every meal easy, michael said, how are you chef another day in paradise, man, no complaints. you know, life is good. now, brother, i know some people i knew are christmas eve. the see for the thing and that, but what, i don't know what your chops are, you must have a little sicilian and you're growing up. what was your christmas eve meal? we did the sea food thing. we did a lot of the wood thing. my, my mom's mom is from italy, so that was a big kind sea food thing. christmas eve and then christmas day, you know, we made latania a lot of, lot of it said all the fancy things, but my mom always. ready made was on christmas eve and just like plastic salad, couple little grief treats do but,

but mostly see with the night before last day. but i cut a killer. it was on. yup. in santa barbara where i live a couple weeks ago, i had an ad. it, it was some restaurant tours grandma's recipe. and man, is there anything more strong? although the mistake i made was i added at lunch and then i was in a call 330 definitely out of put the list up until the last meal. but it looks so good. i got to have that cut to me at 330. there. hit me with a cattle prod just to get me up. but if it's a damp answer, we're telling you why it's always grad is boulevard. yeah. what was your last meal be grandma? i was on yeah. 100 percent without about 100 percent. not even like all the fancy shops. i know all the rest drugs. i mean like if. ready if i'm about to go give me the latanya rather give me a couple giving a couple key. i know you can give away the farm here with your gram mom's recipe,

but tell me, what was the meat? what was it? give me a couple swing thoughts on what she did that made it hers. so it, you know, it was like the boy in a style. so she did, she would do pork feel and beef in the filling and then best shemelle and just like a brazilian layers, you know, like, i mean the kid around like all it's $100.00 layer design. it wasn't a 100. but there was like a lot of layers of the bullion aged on the bash, and then the bullion days in the batch. oh my god, so good. and then bash l, so she would whip in the recall the cheese. so it was like, it was salt, the and me, the, i still been cooking, you know, professionally for over 30 years now 35 years. i still can make it as good as it's absolutely unsure about what i'm a full you know what i i always love the it's. 4 called the red side, the gravy. i love that everybody in the debate of spaghetti

science. they get that. i don't i make my gravy and your are all of a sudden you're with posts, are vino in stir lights that are like the devil with the radio way movie. but it's, it's the audio separately. i think the gravy term, it's a jersey billy thing like if you want to start a fight in like jersey or billy, just say, oh is it saucer gravy and all hell break immediately. you know, we get like. busy breaking loose. i grew up in pittsburgh. i'm one of the 1st comedy gigs i did was up in cleveland to cleveland comedy. started that big parking lot, where the jacobs field light ended up eventually. but we had to go up there. and i love the same thing by cleveland food, i love to, but pittsburgh, it wasn't like i was going to find, you know, who was going to go to blue lay or something there at that point. although i know

it's gotten much better, but the food was always so freaking good up in cleveland grow and your favorite good. you know, i mean for august and co boss, always, you know, i mean that's where you got like so that it's, i'm like, i'm one of those rare birds. my father is from johnstown, pennsylvania, my mothers from a nation, and they moved to cleveland before i was born. so my family is from pittsburgh and then i'm like, the only simon is from cleveland, which is really bad for me in the football state of my life. yeah, but they, you know, we the same way so it's like, you know, stuff, so cabbage will lose sky. all the great smoked means the co boss for the program. like that's, that's just i always get around like you tell like, leaving or they should mix in a salad. they're like potato salad, the salad. right? that. so it, you know, monastic chart. i remember when i was a kid,

their football team had twin backfield. my favorite pittsburgh games ever ernesto named side but, but there are fullback half backward called lou beyond the and wayne right out. and i think if that does, if that isn't perfectly emblematic, messen tough people, good people, good people like a good meal. tell me about throw out, are you going around the places like a do you go to their backyard or did they come to the kitchen in new york? tell me about the motif for throw down with michael simon. so. busy really form chauffeur. i think so many reasons. it's like it had to look, you know, it has obviously that slightly competitive edge to it which a lot of the prime time food network shows have now. but you get to discover a restaurant discovery chef and really kind of show them off 1st and then you get to it. so basically how it works is, is like a chef or restaurant that i love,

but i think is just doing really actual things. i say my dog in the back are right, that i think to really special things, i say, you know, let's, let's highlight them. so one of the executives from food network calls them up and they say, you know, let's just say it's dennis mel. if we say that as we hear that you make the best design yeah. in the country we want to do a food network special on your lazar. yeah. so. ready why don't you invite a bunch of your friends? we're going to do a food network special. you're going to teach us how to make those on. yes. so 50 your friends show up. you set up a little like in your, at your restaurant, you set up a little thing where your friends are there, you're make your design, you're doing a cooking demo, and as you're doing the cooking demo, i start making my way through the crowd till i get to the fraud, and they're like, well, you know, it's typically people that i know, i don't like what you're doing here. and i'm like, you know, that if you make the bustles, i make the bus barn and you make the bus was larger. let's go,

let's look time for the road out. and then we go, i'm a, my bus was on you and they make their best. we let the boat is. there's 2 judges that are off camera that the can't see any of the food till it gets in front of them. so there's 2 judges that do a blind taste. and then the audience gets the 3rd both, which is typically alter friends. so i'm kind of screwed on or but, but, but it's not about like, you know, it's obviously it's, it's a win or lose kind of structure. but it's more about featuring these places saying how great they are. all the things they're doing with food and how we respect them . and so it's, it's unlike iron chef, like when i did iron chef, i want to destroy every one. and you know, you still want to, but like in this kind of scenarios, more about highlighting, i'm having a little fun along the way and just making 2 great dishes. i love the reveal that you ought to come up full with any more, a cone a steam from good, the bad the actually what, all of a sudden, you turn up at the front. they all look,

do i want them to play like a little bind music or so i feel like that would take it to my car side of it. oh mike, it's really important. and i, i love the area. i don't know him all the well, i met him a couple times, but there's such pride in these people, these local artisan shops and business owners. you know, everybody's got their thing that they want to shine with. and i always love the guy gives it up when i think i saw with a cat and philly who was making something basically rudimentary. but he made it his own way. busy and, you know, guy was with them and he takes of by to gives, proffers, and the guys over the moon, it really is different than the chef. where like you said, come in to the arena, let stroke that we're both pros were big boy or big girls. let's try to, let's try to bludgeon each other here and when this day with the other people you

got to split the difference, give them their property. also try to when they don't want your phone and it in but it's a, it's a little more i don't. right? yeah, it's more don't get much more. i think it's more where we are now with the food. it's like, look, i've been on the network since, gosh, 1990 a guy and bobby, and i think all the like, we know how bless we've been in this business like we've been in it for a long time. the restaurant business is incredibly hard. the shop is incredibly hard, you know, it's a lot of 18 our think was days so. ready for us to be able to kind of go into some of those restaurants and kitchens and take people that are every bit as good as their craft. is anybody in the country and show me off to america and say, look, there are other people doing really great things with food, get out and support those people. you know, i think that's something that is not only important to us, but important for us to do. you know, i think it's a, it's

a deal to showcase really what america has to offer with food and some of the people that aren't as sports, not to be mtv, to kinda promote themselves. you know, i think it's, it's for me, it's kind of a great thing in an honor. yeah, i would say one thing i can't agree was a thankless thing because in a world where everybody gets tv or everybody's on chick talk, doing the mashed potato and all of a sudden they're huge and micronesia. i mean, it's crazy to me when i think of chefs, i actually think it's a great gig. you're doing something is primal as possible, providing sustenance to another human being in a tasteful way. they look up at you and go, god, that's good. i always think, you know, the world's gone mad. they were hold. they, when you have 15 minutes to run, it's 15 seconds. everybody's famous for. but at the end of the day, you can bring people in the warm place, serve them a platter, food, and they give you that walk. i go, brother. thank you. that made my day that's about as big a home run as you can get the impersonal world right now. yeah. i,

when you put it like that, i agree. 100 percent. it is it's, you know, we're, it's, it's a special business. you know, it really isn't and it's like, the reason i got into it from when i was a kid, it's like, you know, my mom was, is, is a great cook and, but she's always entertain and likes to watch. people come over and be so happy to eat. my mother's food was always really cool for me. you know, that was like a special thing. a bless we'll talk was mom growing up, cleveland, all that stuff. i've never seen a more pronounced beam of damocles hanging over. one of my guests had not been bothering him. i was like, i have no i that's like the motto list from 2001 and his head is the moon of jupiter. i'm working at cooper a flashback here with michael after this, that is really was one.

ah. when i was wrong when i was just don't the room. yes to fill out this thing because of the after an engagement equal trail. when so many find themselves with the parts we choose to look for common ground in the hey folks. welcome back to dennis miller plus one. you know chef michael simon

cleveland's finest. i don't know what the hell's happened in the brown he's over. i think mayfield's him, i think mayfield's mentioned he's trying to play with. i know it's not it's drawing shoulder than that anytime you're up or towards those bang. but he's a man, i dig him and i think getting rid of all they'll help the team in general because that's addition by subtraction. anyway, little diversion, there were talking to mike about the new show. throw done with michael simon. imagine the they had the white at all, the bobby flay things when bobby through died and said he wanted some back end participation out the door. they're not giving up those food. i can't say anything that's my good. the good thing is, the good thing that it's bobby's production company is doing the show. so we're still on when and anyhow, baby bobby, you know, at some point, bobby's fill in a lot. there's, there are 5. you guys that are fill in a lot of their hours, man,

and you have to be recompense. they're sitting there with newbies who don't quite know what they're doing. you know, so yeah, certain guys over there should get paid and i guess it should happen and more and more new book release just in time for christmas called fix. it was food every meal easy. you know, there's a fine line between, like i get this cat simon hopkinson, cook books. he's a guy from england and he makes it. it makes him just basic enough, but not so basic. i feel stupid. it's not like the real housewife and new york give me an easy bake govern recipe. you know, i mean you've got to split the difference. you can't make it the richard, blaze. freeze and stuff that goes buster tags, but you can't make it so stupid the real use. you've got to split the difference on these cookbooks, right. it's mary bennett with truth of truth statement. i think sometimes go with food. it's like people make it harder than it needs to be shut to make it harder than needs to be. it's like, by good product,

cook it the right way. it's going to be delicious. and the story, you know, it doesn't have to be boil in a bag and you don't have to go get no microwave and 14 seconds. but yeah, again, you don't need, do you know, all the molecular astronomy stuff, man, it makes me a bit batty cleveland brother come up. i mean, you know, i don't want to eat foam or air dentist. no full nor air for me. yeah. you start talking to a cat in cleveland about surveyed and he says, sue the sheet, they rocky call a veto. do i do i remember that i grew up burns, i know those rhythms tell me if i grow up. you say your mom was a. busy great cook your grandma, when did you 1st did your toe, brother? so i can and i started cooking when i was a kid like my, my parents never wanted to make, i guess anything easy. so the 1st thing,

my mother's greek is the 1st thing she made me taught me how to make was possible. i'm like really mama, you know, the, even those like the hardest thing to work with, even if you're advanced. but it was the person together, not a cookie, the kid kind of got the bug started working in restaurants and i was 13 and just really fell in love with it. i was, i wasn't the greatest of students, little bit a d, d. but that worked really well in the restaurant business for me. melissa, i know it doesn't have to break out in the war like trotter in chicago, stuff like that, but i always think if i was young somewhere along the way, maybe it's throw man again, me and maybe i'm not the guy on the other end of that line get a new one torn, but i always thought it must be fun. the work for a marco pier way, just like doing a film with james cameron, where you, where the t shirt and says, i survive the vis or something at some point that you want to heart, working up fast and stuff back. oh, i mean, when i was younger, i worked for a trade, you know, back then in that for the aid and, you know,

most of the shots were like, you know, french, german, they were tough. it was, it was, it was a different world than it is now. you know, i never worked for marco, but i mean, marco, you just stand next to marco even now, and you're like, you're slightly frightening to me. why are your hands for time? because my child my favorite marco, when they remember what he had showed they're like, he made gordon ramsey cry, and he's like, i didn't make gordon cry. he chose to vary. there's the fine light of differentiation. i always love marco via, he'll put together his dream mail or something and at the end he does have paws like dr. jay, with the tweezers for the micro green and go, what am i watching? and man here that's absolutely the 1st time i read about shipping and i got these inside minutes and they just, i'm like, what do you shaquille o'neal be like?

oh my lord, your is huge. now listen, rather coverage changes everything, but i think of guys like graham or chicago, how he likes to do it. he's a genius. i mean, and everybody, everybody in the house of the cat, up at the french laundry. but from thomas. yeah, i love the presentations that i was going to call them and say brother, you have a candy flush match that they have to wear to the table. and then instead of taking it off, you just use it. sure. i got like a good idea. he probably would, you know, he would listen when you reach a certain point the approbation of these other ships must meet a lot. i mean it's, it's like, it's like the avengers or some. i know it's the people at the end of the day,

but it must be cool that when you're thought of as a player by other, by other players. right. you know, i think, i think the cool part of it is for me is like, you know, i looked at some of the people that mentored be, you know, along the way. ready and you know, for me, the most fun part of it is like kind of get the family treated or what you know, that you're able to build. so you know, a lot of the young cooks and stuff that worked for me when they were kids. and then they grew up and then they want to change spirit award and open their own restaurant and you know, started getting the accolade. so when, when you see your family tree kind of start to grow, it's pretty special. i mean, i find it very, very special, you know, and obviously, you know, you get treated well when you, when we were, we had a, we are in vegas, get a for some meetings at all. and we, we went to a restaurant that i'd never been to, we sit down, you know, next we know that's just the table. we got food everywhere. so you know, the appreciation is always very flattering. you know, i was, you know,

you got to pittsburgh. i grew up from cleveland. i never thought that in my wildest dreams that i would be able to do something that i loved so much and have the level of success that i had doing it. you know, i, i didn't get the benefit of like the new york p r, the l a p r, that kind of stuff. and, and just found my way, you know, my wife, but i was 1st restaurant 987 and you know, i had a tremendous run since thing. so i just feel very fortunate. breakdown your roster in cleveland for me now. mike, i see. i see a barbecue place. tell me, tell me about a few places. we have mabel there, barbecue place. wall after 20. the pandemic got little after 26 years there. you know, we really, we really close it that it was just, it was very high and fine dining restaurant, which in the world of in pandemic, post during pandemic time and post. and i'm extension 14 just we couldn't figure

out how to make it work. you know, like, people didn't want table side service when you couldn't get within 6 feet of them. you know, so they were restructuring some things. but we still have are some of our burger joints in the arena's in the state in the camps. brown's. we have maples, we have angeline and in atlantic city, and another maples and a restaurant called sarah's at in vegas at the palms, which is getting ready to reopen now. you know, and then we're, we're have a couple things like pittsburgh and, and brother in philly. so yeah, it's, it's, you know, it's, it's all still going very, very well, we're, you know, lola was the closing along the was, it was like an emotional thing cuz it was restaurant, you know? yeah. like you said, the table side thing might as well be del monte goes in new york or something at this point. when a cat comes up table side to make your bananas foster and he's dressed in our hurt

walker. so that's what the what do you think see, i think i ordered. heard. yeah. it gets, it gets a little weird. we could figure out how to do the de oversold table side with flexible after the 3 the server. because to get all the bones out of a piece is saw inside these. okay. be covered for people of the world. let's brother it and we're talking to michael simon. and of course, you know, from the food network shows like iron chip, america, for serious blair's food views, best thing i ever 8. and he also has a new show now and food network called throw down with michael simon. and by the way, it's s y m o. and as you go to find the book, new book released in time for christmas called fix it with food. every meal easy. how's your life, brother? happy man, at this point your life or you. they say at the end of

a good meal or you say to right now things are good. things are great, right? i got my, you know, we have, you just said, well, we didn't have them. our son had a 2nd grandchild. so that's been very exciting. you know, now we have almost 3 year old and a newborn emmy in butch. so that is fun loving that. you know, i just stay busy being able to spend a little more time with the family now that i did in the early years of the restaurant world. just so that has been very, very nice and you know, getting ready to do not before book tour anymore. because again, you know, you're not going to stay in line and take a bunch of pictures these days, but excited about fix it. coming out, you know, i have are a and discord lupus. so it's like, this is my 2nd fix it with food book and how to eat an anti inflammatory way, like so. delicious food that we love and food that i love to cook, but doesn't peach up quite as much like

a brady over there when the non alkaline thing simply unbelievable. you see the photos, the him at the combine. it looks a little road turned in the little pair shape. yeah, i some the other day was a game you, mikey, there must be something i know it's a punitive diet. in many ways, it's hard, not everybody can do it. but if you can get your head around it and derive pleasure from steering your own ship and in taking what you want. brady looks like he could play till 15. i mean, think of think of someone like brady at his age play in the way he's playing at that. but like my uncle from johnston played professional football pizza ranko. i don't know like being a pittsburgh guy might or, and he went to notre dame and play for the broncos. but he was from johnston. he played with jack ham and and yet it a passing from a less years later. but to see the condition that he was in it 5055 and how he

could barely move any joints and all that kind of stuff. and then to see someone like brady doing what he's doing and is age and a lot, i mean a lot of it's a gift from god, i think. but a lot of it is because of the dive and we'd take a look at the brand. i mean, look at the brand is the things that you could do it's, it's miraculous what these guys are able to do. and i think a lot of it is, you know, the old saying you are which week, you know, so if you could figure out a way to keep inflammation down. delicious food, but food that's good for your joints and everything. if you could push it along with a good cat, michael simon, always dig talking to real people. i know his cut of his gibbs and some from the berg and he's from the, the valley of the cleaves up there. they used to get together on saturday night football games and sits. it's, it was, it was, it was a place on the planet earth where you'd hear the phrase, what are you looking at quicker than any other place on the bladder then? it was like a view for referral,

lee locked cornea for nanosecond. you'd hear what stuff are you looking at like that? but once they got to the intro is pretty good. people up there. good to see you, mike. you have a nice holidays due to denise play. well man, great. michael simon, this is dennis miller plus watch the talk about a space res. i'm hypersonic weapons. we talk about the fact there will be a rain check on fossil energy. we talk about a democrat democracy prizes in the us. so if you don't think that's outrageous enough, you know, it's only because today the everyday life seems to me as that someone has been doing this for 30 years. it's very difficult actually to make a rate of addiction,

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