ah, 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 damn thing over there for many years. i think bobby's move 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 recipes could simply not be any easier like that. michael simon right after this. dennis miller plus $138.00 volkswagen, the dentist reller plus one. happy to welcome chef restaurant to our michael 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. and they gave all like $240.00 of those. i buy tivo. he also owns astray restaurants, including la la la la lo, la b stroke. angeline and maples of barbecue currently has a new show up on the food network called, strode down with michael simon and new book release just in time for christmas called fix it with food every meal. easy, michael salmon. how are you? a chef. another day in paradise. man, no complaints, you know, life is good. now brother, i know some people i knew you on christmas eve, do the sea food thing in that? well, what? i don't know what your chops are. you must have a little sicilian in your boat growing up. what was your christmas eve meal? we did the sea food thing. we did

a lot of it would thing. my. my mom's mom is from italy, so that was a big kind of see food thing. christmas eve and then christmas day. you know, we made latania. well, a lot of a lot of the said all the fancy things, but my mom always made was on christmas eve. and just like plastic salad, couple little greek treats too, but, but mostly see for 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 $330.00. 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 you're always ready 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 of give me 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 bet shemelle and just like a brazilian layers, you know, like, i mean the kid around like all it's $100.00 layer design year wasn't a 100, but there was like a lot of layers of the bullion age on the bash, and then the bullion days in the batch. oh my god. so good and bad chanel. 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 doing for our uniform. you know what i, i always level of the it's i. 4 is call the red sized gravy. i love that everybody in the debate of spaghetti sauce, they get that. i don't i make my gravy and your are all of a sudden you're with posts or vino in stir lights that are like the devil with the raising wave movie. but it's, it's so funny it's, it's definitely, i think the gravy term it's, it's a jersey billy thing. like if you want to start a fight in like jersey or really just say, oh, is it saucer gravy and all hell break immediately. we get like. busy breaking loose,

i grew up in pittsburgh and i'm one of the 1st competing gigs i did was up in cleveland to cleveland comedy. was that in 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 about cleveland food that i loved about pittsburgh. it wasn't like i was going to find, you know, i wasn't going to go to blue lay or something there at that point. although i know it's gotten much better sense, 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 is, 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 felt like leaving or they should mix in a salad. they're like potato salad, the salad that so it, you know, monastic club chart. i remember when i was a kid, their football team added twin backfield. my favorite pittsburgh names ever erm anessa named side but, but they're a pullback half backward called lou beyond the and wayne right out and they get that those if that isn't perfectly emblematic, messen tough people, good people, good people like a good meal. tell me about thrown out, are you going around to 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 why it had to look, you know, it has obviously that slightly competitive edge to it which a lot of the prime times we don't work. so we have now what you get to discover restaurant, discover a 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, a restaurant that i love that i think is just doing really actual things. i say, my dog chair, the backer. 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 him up and they say, you know, let's just say it's dennis mel. if we say that we hear that you make the best resign ya 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 automate. 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. ready your 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 know like what you're doing here, and i'm like, you know, that is i hear you make the bustles. i did i make the buckle bug. you make the bustles idea. let's go, let's look. time broke, rolled out. and then we go, i'm a, my best was, i knew they make their best. we let the, 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 to a blind taste and then the audience gets the 3rd both, which is typically alter friends. so i'm kind of rude 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, say, and 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 wanted to destroy every one. and, you know, you sort of, one of what, 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 cone, a steam from good the badly actually what all of a sudden you turn up at the front. they all look do i. ready want them to play like a little bind music or stuff like that when they get to my car side of it. oh mike, it's really important and i love the area. i don't know him all the well met him a couple times. but there's such pride in these people, these local artisan and ships 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 in philly who is making something basically rudimentary, but he made it his own way. busy and you know, guy was with. busy 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 into the arena, let stroke that we're both prose where big boys are big girls. let's try to, let's try to bludgeon each other here and when this 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 del, right? yeah, it's more, don't get much more, you know. 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, 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 shelf business 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, as 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, it's, it's a deal to showcase really what america has to offer with food and some of the people that aren't as fortunate 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 on tv or everybody's on check 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, it's 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 to 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 the oh right now there are 2000000000 people who are overweight or obese. it's profitable to sell food. this is fatty and sugary and salty and addicted. it's not at the individual level, it's not individual willpower. and if we go on believing that never change is obesity epidemic. that industry has been influencing very deeply. the medical and

scientific establishment. mm hm. what's driving the obesity epidemic? it's corporate with a folks black back that 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 and i think may feel dimension. he's trying to play with. i know it's not it's drawing shoulder, but man, any time you're up or torsos banged up but he's a ment i dig him and i think get rid of odell help the team in general because that's addition by subtraction. anyway, little diversion, there were talking to mike about the, the new show,

throw dad with michael simon. magically they had the white at all the bobby flay things when bobby through died and said he wanted some back end participation out though, are there not? give it up there though square. so he can't say anything that, that that's on my the good, the good thing is though, the good guy this is bobby's production company is doing the show. so we're still all with a well bobby, about some boy, bobby's fell and a lot of there's around 5. you guys that are feeling a lot of their hours man and you have to be reckoned fenster. they're sitting 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's happened 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 government 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 bust or tagged, but you can't make it so stupid the real use. you've got to split the difference on these cook books, right. it's mary bennett with truth of true 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 the was just 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 dennis, no full nor air for me. yeah. you start talking to

a cat in cleveland about surveyed and he's assume the sheet they rocky call a veto. do i do? i remember that i grew up in pittsburgh, i know those rhythms tell me by growing up that you say your mom was a. busy great cook your grandma, when did you 1st dip your toe, brother? so i started, 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 told me how to make was possible. i'm like really, momma, i was even those like the hardest thing to work with, even if you're advanced. but it was the 1st thing i learned 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, was it the greatest of students? little bit a d, d. but that worked really well in the restaurant business for me. now listen,

i know it doesn't have to break out in a war like trotter in chicago, stuff like that. but i always think if i was young, somewhere along the way, maybe it's romantic in me and maybe i'm not the guy on the other end of that line getting 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, sending 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, you know my favorite marco, when they remember what he had to show they're like,

he made gordon ramsey cry. and he's like, i didn't make gordon cry he chose to very, there's the fine light of the bridge is always level. and marco, the or he'll put together his dream mail or something, and at the end he does have paws like dr. j. it with the tweezers for the micro green and go, what am i watching? and man here, that's absolutely. mr. john. 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? oh my lord, your is huge. there. now listen, rather coverage changes everything. but i think of guys like graham or catherine 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 you suck it, it should go with a good idea. you 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 for me is like, you know, i look at some of the people that mentored me along the way. ready and you know, for me, the, the most fun part of it is like kind of 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 wanna change spirit award and open their own restaurant

and started getting the accolade. so when, when you see or 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 what we were, we had a, we are in vegas the other day 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 the, just the table. we got food everywhere. so you know, the appreciation is always very flattering. you know, i was, you know, you got pittsburgh. i grew up in the kid 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've been or 1st restaurant in 1987 and you know, i've had a tremendous run since then. 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, you know, law after 20, the pandemic got little after 26 years there. you know, we reach, we recently close it, that it was just, it was very high and fine dining restaurant, which in the world the pandemic post during pandemic time and post. and i'm in trans. unfortunately just we couldn't figure out how to make it work. you know, it was like people didn't one 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 of the camps and browns. we have naples, we have angelina and in atlantic city, and another maples and restaurant called sarah in vegas at the palm, which is getting ready to reopen now. you know, and then we're, we're

a couple things like pittsburgh and, and brother, dc and 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 because it was restaurant, you know? yeah. like you said, the table side thing might as well be delmonte goes in new york or something. it's a boy. when a cat comes up table side to make your bananas foster and he's dressed and are hurt walker. so it's like what the, what do you think she's, i think i ordered. heard. yeah, it gets, it gets a little weird. we could figure out how to do the dover sol table side with flexible after the 3 the server. because to get all the bones out of a piece saw inside these. okay. it covered for people of the world.

lets brother i were talking to michael simon. and of course, you know, from the food network shows like iron chef america for serious, blares food views, best thing i ever ate. 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 as they say at the end of a good meal or you said 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 our 2nd grandchild. so that's been very exciting. you know now we have almost 3 year old and a newborn emmy and 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 to book tours 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 was 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 beach 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 know, like there must be some, 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 the rainbow. i don't know like in 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 he handed up patching 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. you can push it along with a good cat, michael simon. always dig, talk and zone 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 a place on the planet earth where you'd hear the phrase, what are you looking at quicker than any other place on the platter? 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 to dennis play? well, man greg. michael simon, this is dennis miller plus watch. ah, ah

ah, i mean, you must either. so did i did it in as you want to talk to. we stand together. we'll continue to stand together against russia 80 in germany. repeat some of the arrows that we don this made say, notice if you need this, chunky dawson, it's about their ability to influence other nations, france, b, u. k. and even latin america and other countries in future, there may be no where to high, wrong cycle alone. with members of your household, please, please, please, please. we're going to continue to fight with russia must not be allowed in germany. at all. you have to com and leave it to show us today in our

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rail science rolling, using sky against the shelf ah top headlines for this our live on our tea. bratia publishers are listed a proposal to nato for maintaining security. the country deputy foreign minister saying the ball is now and the alliance is called when it comes to deescalate we dig into if starving revelation is that the manchester arena, suicide bomber had linked to a former nato soldier, turn terrorist as an inquiry here, submissions from the u k. 's home office and counter terror police for through in the program toning on the president and media outlets that are usually very joe

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