Guy Fieri’s co-host Marcy Smothers publishes 'SNACKS'

Photo: Harper One

SONOMA, Calif., June 2013 — From “food traffic controller” to author to radio host with Guy Fieri, Marcy Smothers can now add author to her name by way of her new book”SNACKS, Adventures in Food, Aisle by Aisle.” Her book is a compilation of food trivia, anecdotes and recipes, (many culled from her radio show).

Her moniker “food traffic controller” came from a friend because when dining out with girlfriends she tended to take over the ordering for everyone. Her propensity to talk, which includes giving advice, paid off when she was offered a position on KRSO, a local News/Talk show in Sonoma County.

Smothers shared how she gathered so much useful information:

 “I consider myself insatiably curious. When I was producing the Food Guy and Marcy Show, I was reading and researching constantly. I would find a topic or a person that intrigued me and our producer would book the guest. Often times in the middle of an interview, I would be furiously writing notes while we were on air, ensuring I would recall the guest’s tidbit.”

For “SNACKS,” Smothers did additional research including two weeks at the Culinary Institute of America in Hyde Park, N.Y., cheese conferences, farmers markets, and food festivals.

“My tendency to talk to everyone and ask questions leads to a surprise tip or two. Just last week the clerk at the post office told me to use duck eggs when baking because they are bigger and richer than chicken eggs,” she relates. 

Fun, useful facts fill out the book. For instance, she explains that fat asparagus have more flavor and are less stringy than the thin ones and why fresh artichokes squeak. Plus, there are helpful hints like how to keep vegetables colors true when cooking, what the difference between Russian and Thousand Island dressing really is and what to do with leftover pizza boxes.

There’s even a bit of kitchen first aid thrown in, information you might not learn anywhere else.  Need to soothe a burned tongue? Hint: Something better than cool water.  You’ll just have to read the book to find out.

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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga


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