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1012 C Street  •  Floresville, TX 78114  •  Phone: 830-216-4519  •  Fax: 830-393-3219  • 

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Lost & Found

Found: 2 brindle cows, on Sept. 12, at the end of La Gura Rd. in South Bexar County, located between South Loop 1604 and the San Antonio River, Gillett Rd. on east and Schultz Rd. on the west. Call after 8 p.m., 210-310-9206.
Found: Male MinPin?, about 2 years old, not fixed, sweet, very smart, on Sept. 25 inside Floresville Walmart, healthy, no fleas, clean teeth, manicured nails, will keep if owner not found. 830-542-0280.
Missing: Male Chihuahua, black/gray/white, named Spy, possibly missing from F.M. 775 around Vintage Oaks Subdivision and Woodlands area, Sat., Sept. 26 about 10 p.m. 830-391-5055. 
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Salespersons needed for mobile home sales, Pleasanton and San Antonio, salary plus commission. 830-569-8109.
Office help needed, MUST HAVE QuickBook experience, some experience in bookkeeping, answering calls, filing, organization, and advertising for the company; starting pay $12, hours are 11:30-5 p.m. Monday-Friday, may become full-time. Must have recommendation letter. Only serious applicants willing to grow with the company need apply. Send resume to
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South Texas Living

Polished Edge: Guy Fieri of ‘Guy’s Grocery Games’ on Food Network

Polished Edge: Guy Fieri of ‘Guy’s Grocery Games’ on Food Network

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Celebrity Q&A
December 26, 2013
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Q: How many restaurants do you have?

A: It feels like 4,000. I have eight in California, my big one here in New York, one opening in Vegas on the Strip and burger joints on six cruise ships and GFOC (Guy Fieri on Campus) at Montclair State.

Q: What are you munching on right now?

A: Carrots. I love carrots and celery, ever since I was a kid. I didn’t grow up in a house with snacks. No chips, no little snacks -- (that ) just wasn’t how I was raised, so a carrot to me is an awesome go-to snack.

Q: On the new show, the chefs are let loose in a market and timed. Do they get a feel for the store first?

A: Before the show, they get toured around. They show them what the store is like. It is a real grocery store shot in L.A. in the valley, almost a boutique grocery store because there is such a wide variety of ingredients.

Q: When your restaurant opened in Times Square, it was the subject of one the most excoriating reviews. What was your reaction to it?

A: I take it with a grain of salt. The way I look at it, there is always going to be someone criticizing someone. Here we are a year later, I couldn’t be prouder. It is a big adventure to take on New York City, and we are continuing to get ready to go into Vegas. You pick yourself up and keep moving and worry about the comments and critiques and take those into consideration.

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