![](http://www.syracusenewtimes.com/newyork/file-172-.jpg")
Pat and Gina bring their Memphis sensibilities to the State Fair, and perhaps a Dinosaur tasting is on the agenda
Pat and Gina Neely have co-opted a successful barbecue restaurant business in Tennessee and, as of July 13, New York City, into several cookbooks and a regular program on Food Network, Down Home with the Neelys.
The couple lives in Memphis, where they serve on numerous boards and commissions, and recently signed a contract with Kraft Foods to not only to endorse Kraft’s products, but also to promote a hunger fighting campaign. Huddle to Fight Hunger donates meals to Feeding America, the nation’s leading hunger relief organization, by combining football, food and helping others.
Debuting in 2008, Down Home with the Neelys is one of Food Network’s highest-rated shows, airing at 11 a.m. on Saturdays as well as weekdays at 5:30 p.m. An estimated five million people watch them each week. Visitors to the State Fair will be able to watch them at a food demonstration on Sunday, Sept. 4, at 2 p.m. on the Chevy Court stage. They answered questions from The New Times in advance of their stop in Central New York.
Q: I understand that operating a barbecue restaurant is a Neely family tradition. How is it you two decided to go to the next level and create a show for Food Network? Was it difficult breaking in to the television business?
A: Actually, we didn’t search for television it found us. We never dreamed we would have a television show. Our restaurant was feature on Road Tasted with the Deen Brothers {Paula Deen’s sons} on Food Network. After the taping the producer asked if he could call us in a week or so. We actually thought he was kidding. Within a week he called and invited us to Savannah, Ga., to do some test taping with Paula Deen. They convinced Food Network to shoot a pilot and low and behold it was the highest rated debut show in Food Network “In the Kitchen” history.
Q: Is that your home kitchen in the show?
A: Yes that is our home; we designed it and have been filming in it since Season 3.
Q: Where do your ideas for cookbooks come from? Are you working on another one?
A: We spend a lot of time in the kitchen even when we are not shooting a show. We both love to cook and create new recipes. We love to remix generational recipes from our family. We are very proud of our first cookbook Down Home with the Neelys that hit The New York Times best seller list after its first week of release. Our second cookbook, A Neelys’ Celebration: Down Home Meals for Every Occasion, will be released Nov. 1. We will kick it off a 17-city book tour in New York City.
Q: How do you mix things up in the kitchen, keep things fresh?
A: We love try different ingredients with different dishes. We are grilling, baking and roasting a lot more. At the end of the day, we have fun!
Q: Who comes up with recipes? Each of you, or is each creation a joint effort?
A: Most of the time it’s a joint effort, but occasionally one of us will come home and cook something for the other to try. So, I guess you can say, we use each other as testers for our new recipes.
Q:. It’s really impressive that you’ve been married so long. Do you have any secrets to a lasting marriage you’d like our readers to know about? Is it difficult working with your spouse?
A: We have known each other since high school. We both have a great deal of respect for each other both personally and professionally. We try to turn off business life after hours, when we get home; it’s the “love zone.” There are really no secrets to our success other than the fact that we make it a priority and work at it every day.
Q: What will you be doing at the State Fair and will you be sampling some Dinosaur Bar-B-Cue?
A: We will do a cooking demo and have a meet and greet, which we love. Ummm the Dinosaur,
Let us get back to you on that one.
Often times when we travel to different cities, there is very little time for socializing or visiting different restaurants. It usually depends on our schedule. We have heard of Dinosaur, but it’s kind of unfair to try and compare. The bar is raised so high here in Memphis that we have learned that it’s best not to compare but just enjoy the different styles, cultures and regions of food. Barbecue is truly a regional cuisine.
Q: Do you visit a lot of state fairs?
A: Not really. Our schedules these days are really busy. When we were in high school and when our kids were much younger we always enjoyed them. So, we are looking forward to coming New York.
Pat and Gina Neely have co-opted a successful barbecue restaurant business in Tennessee and, as of July 13, New York City, into several cookbooks and a regular program on Food Network, Down Home with the Neelys.
The couple lives in Memphis, where they serve on numerous boards and commissions, and recently signed a contract with Kraft Foods to not only to endorse Kraft’s products, but also to promote a hunger fighting campaign. Huddle to Fight Hunger donates meals to Feeding America, the nation’s leading hunger relief organization, by combining football, food and helping others.
Debuting in 2008, Down Home with the Neelys is one of Food Network’s highest-rated shows, airing at 11 a.m. on Saturdays as well as weekdays at 5:30 p.m. An estimated five million people watch them each week. Visitors to the State Fair will be able to watch them at a food demonstration on Sunday, Sept. 4, at 2 p.m. on the Chevy Court stage. They answered questions from The New Times in advance of their stop in Central New York.
Q: I understand that operating a barbecue restaurant is a Neely family tradition. How is it you two decided to go to the next level and create a show for Food Network? Was it difficult breaking in to the television business?
A: Actually, we didn’t search for television it found us. We never dreamed we would have a television show. Our restaurant was feature on Road Tasted with the Deen Brothers {Paula Deen’s sons} on Food Network. After the taping the producer asked if he could call us in a week or so. We actually thought he was kidding. Within a week he called and invited us to Savannah, Ga., to do some test taping with Paula Deen. They convinced Food Network to shoot a pilot and low and behold it was the highest rated debut show in Food Network “In the Kitchen” history.
Q: Is that your home kitchen in the show?
A: Yes that is our home; we designed it and have been filming in it since Season 3.
Q: Where do your ideas for cookbooks come from? Are you working on another one?
A: We spend a lot of time in the kitchen even when we are not shooting a show. We both love to cook and create new recipes. We love to remix generational recipes from our family. We are very proud of our first cookbook Down Home with the Neelys that hit The New York Times best seller list after its first week of release. Our second cookbook, A Neelys’ Celebration: Down Home Meals for Every Occasion, will be released Nov. 1. We will kick it off a 17-city book tour in New York City.
Q: How do you mix things up in the kitchen, keep things fresh?
A: We love try different ingredients with different dishes. We are grilling, baking and roasting a lot more. At the end of the day, we have fun!
Q: Who comes up with recipes? Each of you, or is each creation a joint effort?
A: Most of the time it’s a joint effort, but occasionally one of us will come home and cook something for the other to try. So, I guess you can say, we use each other as testers for our new recipes.
Q:. It’s really impressive that you’ve been married so long. Do you have any secrets to a lasting marriage you’d like our readers to know about? Is it difficult working with your spouse?
A: We have known each other since high school. We both have a great deal of respect for each other both personally and professionally. We try to turn off business life after hours, when we get home; it’s the “love zone.” There are really no secrets to our success other than the fact that we make it a priority and work at it every day.
Q: What will you be doing at the State Fair and will you be sampling some Dinosaur Bar-B-Cue?
A: We will do a cooking demo and have a meet and greet, which we love. Ummm the Dinosaur,
Let us get back to you on that one.
Often times when we travel to different cities, there is very little time for socializing or visiting different restaurants. It usually depends on our schedule. We have heard of Dinosaur, but it’s kind of unfair to try and compare. The bar is raised so high here in Memphis that we have learned that it’s best not to compare but just enjoy the different styles, cultures and regions of food. Barbecue is truly a regional cuisine.
Q: Do you visit a lot of state fairs?
A: Not really. Our schedules these days are really busy. When we were in high school and when our kids were much younger we always enjoyed them. So, we are looking forward to coming New York.
