Gainesville got a taste of Flavortown when Guy Fieri brought his iconic Food Network show to some of the town’s local eateries.
One of the Flavortown mayor’s stops in Diners, Drive-Ins, and Dives was Fehrenbacher’s Meats & Eats on the episode “African, Sicilian and Sausage” that aired on March 14.
The business has been booming since its appearance and Fieri warned him of a Flavortown wave. A day after the episode premiered, an out-of-town couple drove an hour and a half to eat his food, said Adam Fehrenbacher, owner of the eatery located in the 4th Ave Food Park in the Porters neighborhood.
“This has had a positive impact and that kind of publicity for a small business is fantastic and to have that kind of exposure is great,” Fehrenbacher said.
Fieri was genuine and offered advice on how to grow an up-and-coming small business, Fehrenbacher said
The next Gainesville eateries featured in Diners, Drive-Ins, and Dives’ latest season include Bingo Deli & Pub, Germain’s Chicken Sandwiches, Humble Wood Fire Bagel Shop, The Paper Bag Deli and Uppercrust Bakery.
The appearance of the business on the popular show was sparked when Fehrenbacher received and email one afternoon from Citizen Productions that led to a producer conducting a four-hour interview with Fehrenbacher about the meat market and deli.
“They interviewed several places around town and picked the best businesses that best fit their show with the most marketability and what’s exciting,” Fehrenbacher said. “I got an email six weeks later that said hey, welcome to Triple D family!”
How the show found out about his business is still a mystery to him, but he is delighted they chose to feature his business, Fehrenbacher said. He added the “showrunners” asked him for six menu items in which Fieri ultimately selected two items to feature – “The Intimidator”, a sausage sandwich with hot pepper relish, and a weekly special sandwich called the “Lamb Mediterranean”, a merguez with barley tabouleh, chickpeas, buttermilk dressing, and red cabbage.
“We make all of our sausages here by hand in house, all original, proprietary recipes,” Fehrenbacher said. “We went through the process of making the sausages, the hot pepper relish, the hot sauce and assembling the dish.”
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