If I do open a third one, I’m going to try to get it by the ocean so I can call it Chicken Charlie’s by the Sea. I want to do more home-cooked meals like chicken and steak pot pies. This new one I’m calling Chicken Charlie’s Table. The first one is called Chicken Charlie’s FryBQ, because it’s fried and barbecue. I just closed escrow for my second restaurant in San Diego, and now I’m thinking about a third one. In my restaurant menu about 40% of the menu are fair items! Random things like fried frog legs, chicken and waffles, funnel cake, and lobster slipper tails.ĭo you serve any of your fair items there? My restaurant menu has all the things I want to eat. People ask me what my theme is, and I always say the theme is no theme. ![]() The thing is I didn’t want any rules with the menu. I didn’t like that since I love to work, so I started dreaming about a restaurant where I could work all year and not just seasonally. ![]() After a few years of that, I found myself with a little time off. I opened the restaurant because for years and years I did fairs and festivals across America and when we had my first baby, Abby, I was worried that I would be a faraway dad, so I decided to slowly cut back on fairs and festivals that were far away from Southern California. Tell us about your San Diego restaurant, Chicken Charlie's FRYBQ. Ha ha! With a traditional apple fritter, my all-time favorite doughnut. How will you be celebrating National Doughnut Day? My favorite was a honey shrimp with walnuts inside of a maple donut - topped with bacon, of course.Īnd my creation last year, where I put a Blue Bunny ice cream puck inside of a glazed doughnut with a fried boneless chicken breast, was huge!Ĭhicken Charlie's Maui Chicken Bowl. Sloppy Joe inside of a jelly filled donut, that is my wife’s favorite. What are some of your other donut creations? Then, when I went to do a burger, I couldn’t just do one patty. The first one I invented was a Krispy Kreme chicken sandwich. Like I mentioned, I loved the Krispy Kreme cheeseburgers. Because it’s a doughnut! Everybody wants a doughnut! Why have doughnuts become a foundation for so many interesting dishes? ![]() Since tomorrow is National Doughnut Day, let’s talk about your work with doughnuts. What’s your favorite ingredient to work with? At that time, no one had ever put a meat inside of a doughnut commercially and now you see it happening everywhere with everything.Ĭhicken Charlie's Deep Fried Filet Mignon. The year I invented that everyone told me I was crazy, and I wouldn’t sell any even though it got me on the front page of the Los Angeles with President Bush and Hugo Chavez of Venezuela. I fried Chuy’s hat on Chelsea Lately, Conan O’Brien’s sunglasses, a couple of shoes and my t-shirt on Modern Marvels. On a serious note, probably the Krispy Kreme chicken sandwich. Let’s see, bacon wrapped pickles, zucchini weenie, Krispy Kreme ice cream chicken sandwich, peanut butter meatballs, chicken in the waffle, funnel cake chimichanga, bacon wrapped chicken legs, deep fried caviar Twinkie, fry brownies, and fried Kool-Aid just to name a few! Usually the new item of the year is always the most popular item, so every year I try to outdo the year before and come up with a new creative, fun, and crazy concoction. But, if over the last 25 years, I had to pick one, I would say the first one: the deep-fried Oreo! I am honored that it is now sold across America not only at carnivals and festivals but also in many restaurants from Las Vegas and Miami to the Jersey shore.
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