Food Network host Guy Fieri and Justin Warner prepare food for a thank-you barbecue for members of the 28th Bomb Wing at Ellsworth Air Force Base. The barbecue appears in an episode of “Guy’s All-American Road Trip” airing June 7 and 8 on the Food Network.
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The Food Network series “Guy’s All-American Road Trip” begins its third season in western South Dakota, showcasing some of the region’s cuisines, attractions and outdoor adventures.
The episode, “Kickin’ Off the Food and Fun,” airs on Food Network on Friday and will be repeated on Saturday. Check your local television listings for broadcast times. “Guy’s All-American Road Trip” follows Food Network host Guy Fieri, chef Antonia Lofaso and a caravan of Fieri’s family and friends on a culinary journey.
“You travel all over the country and there are a lot of people who like to eat, so fun naturally abounds,” said Justin Warner, chef and co-owner of Bokujo Ramen and BB’s Natural in Rapid City.
Warner is a Food Network personality and long-time friend of Guy Fieri. Warner appears on “Kickin’ Off the Food and Fun” and the episode is the Food Network debut of Brave Heart chef Kimberly Tilsen-Brave Heart of Rapid City and her distinctive modern indigenous cuisine.
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“Guy can highlight the excitement and enthusiasm that a community has and bring attention to people like Chef Brave Heart who are doing amazing things,” Warner said.
Chef Kimberly Tilsen-Brave Heart of Rapid City and Guy Fieri pose for a photo while filming “Guy’s All-American Road Trip” for the Food Network. An episode airing June 7 and 8 is Brave Heart’s first appearance on the Food Network.
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“In addition to seeing the sights, Guy has the unique ability to find adventure in food. I think that’s what the show is about. Every time you travel and eat, there is an opportunity for an adventure,” Warner said.
The first adventure was a mass thank you barbecue at Ellsworth Air Force Base for members of the 28th Bombardment Wing. Fieri, Lofaso, chef Bobby Marcotte of Food Network’s “Guy’s Grocery Games,” Warner, Brave Heart and his daughter, Paloma, and a team brought pulled pork, brisket and sides cooked and served to more than 500 airmen.
“It was delicious. People were happy about it,” Warner said. “I think Guy met a lot of his fans. We had a lot of fun. It was nice to give back to the guys who work tirelessly to serve our country. That was pretty cool.” shocking.”
Chef Kimberly Tilsen-Brave Heart, left, and Justin Warner of Bokujo Ramen helped Food Network host Guy Fieri and his team prepare barbecue for hundreds of Airmen from the 28th Bombardment Wing at Washington Air Force Base. Ellsworth. Barbecue is one of the activities featured in an episode of “Guy’s All-American Road Trip,” airing June 7 and 8 on the Food Network.
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Brave Heart, one of North America’s leading Indigenous business experts, welcomed the opportunity to showcase Indigenous food and culture for Fieri and his entourage. Brave Heart is a member of the Oglala Lakota Nation. Part of the “Kickin’ Off the Food and Fun” episode was filmed at Elkhorn Ridge in Spearfish, where Brave Heart and his family provided Lakota cultural education and traditional foods, along with a drum group and dance group.
Fieri and his team loved the unique menu Brave Heart prepared, which included acorn pesto-crusted wild walleye poached in a corn husk on a bed of wild rice and cranberry salad; blackberry-maple crusted turkey with mashed sweet potatoes and dandelion greens with toasted pumpkin seeds; homemade corn tortillas with slow-roasted elk and fire-roasted tomatillo, jalapeño, cucumber, cilantro glaze with cedar-smoked tepari beans and corn salad; cedar-smoked tepary beans and wojapi corn cake; and bison meatballs with wild rice and cranberries.
Chef Kimberly Tilsen-Brave Heart, members of her family, a drum troupe and a dance troupe provided cultural education, entertainment and Lakota indigenous cuisine for Guy Fieri and his team for an episode of “Guy’s All-American Road Trip.” The episode airs June 7 and 8 on Food Network.
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“Guy’s (Lori Bisson) wife said, ‘I’ve never had food like this before,’” Brave Heart said. “She said it was the most delicious and unique dining experience she had ever had, which I thought was great.”
Brave Heart said Fieri and his team were some of the most incredibly kind, loving and supportive people he had ever met outside of the Native community.
“They were very open to hearing my story and stories about food and cultural food reclamation,” Brave Heart said.
“It is incredibly important to provide space for Native culinary artists and chefs to represent ourselves and our stories and recipes on a national level. I wish there were more,” she said. “I hope there are more indigenous cooking shows in the future. It is a way for people to learn about indigenous people in a loving and supportive way. “Food builds bridges and a really deep understanding of a person’s cultural identity.”
Fieri and his entourage also made time to fly-fish for trout in Rapid Creek with Hans Stephenson, owner of Dakota Angler and Outfitter in Rapid City, and a Dakota Angler crew. Fieri and his team received a lesson in tenkara, which is Japanese-style fly fishing.
“Guy had never done it. There is no fishing reel. It’s just a long stick and a rope, so it’s a lot of fun and pretty effective,” said Warner, who is an avid tenkara angler. “It’s this minimal approach to a pretty universal pastime.”
Guy Fieri, center, and some of his entourage received fly fishing lessons in Rapid Creek, courtesy of Dakota Angler and Outfitter. It’s one of the adventures featured in an episode of “Guy’s All-American Road Trip” airing June 7 and 8 on the Food Network.
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The episode also includes a trip to Mount Rushmore, a dude ranch, grass-fed buffalo from Wild Idea Buffalo Co., and Warner’s first chance to cook ramen in the wild.
Warner appeared in an episode of Fieri’s Food Network series, “Diners, Drive-Ins and Dives,” which aired last fall and focused on the Bokujo Ramen restaurant in downtown Rapid City, owned by Warner and his wife. , Brooke.
For “Guy’s All-American Road Trip,” Warner said he prepared a meal for Guy and his caravan of about 60 people while they camped in the Black Hills. It was the first time Warner said he had made ramen outside of a restaurant. The meal was accompanied by beer from Lost Cabin Beer Co. in Rapid City.
“They were good times,” Warner said. “Guy is incredible because of his ability to highlight with such positivity the things that make our community great. He is a gift to our community. (The episode) is a show to show a lot about this community.”
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