My brother God, Ferry joins the show.

What's going on, man?

How you doing, man?

How's everything?

What's up, Coach?

Thanks for having me.

You know, I understand.

We can take the food to sports.

I'm in.

Let me tell you something right now before I even get into the food because I got a lot of stuff right here that you sent me.

Plus a beautiful shirt that you're wearing.

I got you sent me when I appreciate it.

Here's my question to you.

Are you still as salty as I am for that fix that they put in at the NBA?

Set up for Michael Wilbon in Chicago last year for the Celebrity All Star Game?

Are you?

You are my assistant coach.

Are you still as disgusted as I am at that fix?

I knew when they put us together that there had to be some conspiracy taking place because how can they have to cool, good looking dudes like us running the game and then all of a sudden we're not gonna win.

There was something going on.

I don't know.

The fix was in man.

It really disgust me.

But look, let's get let's get on to a couple of things Because I want you to talk to me about this.

Tell me what you've got here with the food that you sent me.

Because I'm really interested in seeing all of this.

I see chicken here.

I see all of this to tell us what you got.

What?

You What did you send me, man?

Well, I'll say this, you know, Coach and I got to mention one thing, Stephen, When we were hanging out, everybody said So what's he like?

You guys talk sports at all.

I said, let me tell you something As as as driven strong got something to say.

He was that way the entire time on the side of the court.

I said it was like watching It was like watching the show live.

I had the best time.

I want to do it again.

That's the sideline.

Alright.

On dry food restaurants are getting crushed right now.

I think we're all aware of that.

We see our favorite places getting getting boarded up.

We hear about all the unemployment rate through the roof.

15 million people without jobs in the restaurant business so forth and so on.

And so we tried to help any way we can.

And and one of the things that's happening is restaurants can't serve indoors or they can only, you know, serving limited capacity.

So how do they keep everybody working and continue to make money and keep people paid?

So that's what's happening is called ghost kitchens or virtual kitchens.

So we take some of our favorite, uh, menu items from my restaurants around the country, Um, that we call Flavor Town Kitchen, and we go into these restaurants and work with their team and their staff to create our menu, which is available only online and with delivery.

So you keep people working.

You keep restaurants making making money.

You offer some unique foods that maybe people haven't had yet.

They haven't been to the Las Vegas, you know, guys, kitchen and bar.

And here we are.

So it's kind of been a nice little way to keep the business going and to and to also offer out some new styles to folks.

Diners drive ins and dives.

Triple D.

You developed that it's developed into a cult following?

Did you ever anticipate that that would happen?

Listen, I think when we all got into these great opportunities that were in, we don't really look at it and say, Well, I wonder if this is going to blow up one day and I'm going to get such a such a following But I did it because I love the industry.

I've been in this business my whole life cooking, and I knew that there was these restaurants that could really benefit if we wouldn't just shine the light on and say, Hey, by the way, you know this funky little joint, You know what they do?

You know their story, because if you did, you guys would have a line down the block right now.

And that's what Triple D is about.

So that, along with Guy's grocery games, bring in chefs in from all over the country that get a chance to come and show just how talented and amazing and creative and enthusiastic they are.

And then we put that together and they get to win money.

It's just a win win win win.

So it's no I never to answer the question.

No, I never thought it would go to this point, but, man, I'm so thankful and so appreciated that it has to be on ESPN.

Move on.

That's right.

Can't be.

Can't do better than that guy.

Can't do better than that.

I got to ask you.

Do you have something?

Do you have a favorite place of yours that you like to frequent?

Something that you'd recommend?

What does God for every like, where do you like to go?

What kind of obvious?

Give me an idea what you like.

I'm going to get you a reservation at my favorite place.

I like to eat.

And I'm telling you these you can't get these reservations.

You can't even scalp a ticket to get into this.

All right?

This just this invite for you and your family.

You ready?

Sure.

Yes.

You come into my house seat.

This is where this is my favorite place in my kitchen at home.

Every place that we've done on triple D.

A lot of them are my favorite.

So if I find a place and I love it, I'm just I just got to highlight it.

I've been in places on vacation and called my film team and said Listen, get down here.

I just found this place in North Carolina.

We gotta shoot it.

So the only place that I haven't highlighted that is one of my favorites is probably my home kitchen.

And next time you come out to the to the West Coast, up into the wine country, we're gonna we'll do it here.

Consider it done.

I'm taking you up on that invitation.

I got to ask you this, though, doing being on the sideline with you, coaching that celebrity All star game, getting to know you a little bit.

You're an incredibly nice guy.

I watch you on the food network, your pleasant.

You always smiling, You encourage people.

It's a beautiful, beautiful thing to see.

Now we see some food critics and we you we won't say too many names of Gordon Ramsay.

We will say other names and what have you but guys that can really get at you if they don't like what they are seeing Do.

When do you find yourself in a situation, or has there been times where you found yourself in a situation you didn't like the product before you.

You didn't like the food that was placed before you.

You are a bit critical of it.

Have you found yourself in that position before?

You know when it's in my restaurants?

When it's me cooking with my team and we're doing restaurant development or menu development or do a cookbook recipes, I might be a little bit tougher on it.

I'm not a food critic.

I'm not there to critique them.

I'm there to highlight them.

I'm there to show everybody what they're doing now.

I have been in restaurants where I'm working with a young young chef, or maybe some of that needs a little bit of coaching.

And just as I watched you, I mean, we got all star players out there.

You were still coaching folks.

I mean, so depending on who you're dealing with and depending on what their energy is, depending on what your connection with that person is, Yes, I'm always willing to lend support or advice or so forth.

But I'm not into shaming.

I'm not into hurting feelings I'm not into.

You know what it's unless they're doing something to hurt themselves or hurt the people around you.

Otherwise, they just kind of let them do what they're doing.

And if they like my advice and people weren't happy to share it with him at some point in time.

But, you know, kind of let everybody go, go their way.

That's just it's always been my not really been my style.

Got you.

I also know that you know your basketball a little bit.

And you're a Golden State Warriors fan.

Sir, how are you feeling about those warriors this season?

How are you feeling about them moving forward once Klay Thompson comes back healthy?

Well, I've lived, you know, when you live in Northern California, and all you had was the warriors back in the day and we've gone through the good and the bad, like everybody hasn't.

But I'll tell you something, all you have to do is start with the top of it and just say, Steph, and all you have to do is take the take the energy and enthusiasm of Draymond.

And then you see all this young talent and energy that's coming together and really started to hit the stride.

And you said that you said the magic word as soon as you As soon as you really spice things up and you bring clay back um, hey, we'll take the We'll take the seasons when we broke all the records will take the seasons when we're when we're growing and learning.

I'm just happy that it's still here in the Bay Area, and it couldn't be more proud.

I mean, so we have shared some amazing memories and more to come for Sure.

Okay, so you're saying there's more to come for sure.

So you you see the Golden State Warriors returning to prominence?

Is that correct?

Without question, you what?

You can't be a real thing.

I'm an Oakland Raider.

Also, Las Vegas Raiders.

Should I say now?

But I'm a Raider, and I would talk about lean years.

Um, but you're not really a fan.

If you don't believe that next year your team is going to win the championship.

If you don't have that level of optimism, it's that collective optimism of the of the fans in Cleveland that bring that stuff together.

All my cousins, by the way, lived in Cleveland, so I've heard it from them.

But you gotta believe you've got to believe in your team.

And that's what we say.

You know, it's what we say in the Warriors.

You gotta believe it's going to happen.

We got good things, Kevin.

Sunday night on the Food Network Guy Fieri in the house.

I got your chicken sandwich here.

I'm getting ready to take a bite of this guy.

I'm just I'm just gonna take one bite right now on national TV right here.

Look at this right here.

I'm getting ready to take a bite.

All right?

Is that the bread is thick.

I've been cutting back down, running on a skeleton in the treadmill, But I'm a bike this right now.

Oh, I gotta get a picture of this.

Mm.

Alright, guy.

Okay.

Take a picture.

Oh, yeah.

Yeah, I like this.

I like this.

Okay, I might Listen, I'm a burger lover, but this got me loving the chicken sandwich right now.

Man, I got to admit it.

Excuse me for talking with food in my mouth on national television, but damn, it takes up.

Well, listen, that's one of my favorites.

Tournament of Champions Food Network 8 p.m. Sunday night.

Appreciate you, my brother.

Thank you.

so much, my man.

And I'm coming to the house next year.

We're going to take it.

We were gonna take a naked I'm coming to the house for dinner.

I'm coming to the house for dinner.

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