Tucson: Lindy’s & CeeDee’s Jamaican on Food Network Meat & Potatoes

Rahm loves Lindy's largesse

Tucson restaurant — Lindy’s on 4th will be on the Food Network’s Meat & Potatoes  – April 4.

Tucson restaurant — CeeDee’s Jamaican Kitchen will be on the Food Network’s Meat & Potatoes – May 16.

Tucson is officially on the food map!

(from the press release)

Premiering Monday, April 4 at 10 p.m. ET/PT “Burger Mania”
Host Rahm Fama tracks down some of the country’s most unique burger creations. First, he finds a decadent Whiskey King Burger topped with applewood bacon, foie gras and bleu cheese at Iron Chef Jose Garces’ Village Whiskey in Philadelphia. Then, Rahm heads west to San Francisco where he bites into a juicy Bison Tejano Burger at Roam Artisan Burgers, an all-natural twist on the American classic. Finally, at Lindy’s on 4th Avenue in Tucson, Rahm gets meat-drunk on a rock and roll Peek-a-Boo burger, a duo patty creation served up between double grilled-cheese sandwiches made with thick Texas toast.

Premiering Monday, May 16 at 10pm ET/PT “Meat on the Go”
Rahm Fama introduces viewers to some of his favorite meaty meals on the go. He begins his journey in Seattle at Tat’s Delicatessen, where they serve up their famous Tat’strami, a savory West Coast spin on the classic pastrami sandwich. Next, Rahm visits CeeDee’s Jamaican Kitchen in Tucson, Ariz., and digs into their rich and zesty Oxtail Stew. Finally, Rahm enjoys a masterful mobile meal at Le Truc, a gourmet bus-taurant in San Francisco where they cook up a savory and tender Fennel-Ginger Beef Braise that re-defines the meaning of takeout.

Meet Rahm Fama. Actually, Meat Rahm Fama! A chef and meat nerd originally from New Mexico, Rahm combs the country for the choicest cuts. He obsesses over meat with fellow chefs, local foodies, and passionate chowhounds across the United States, making several stops in each episode to sample their meaty fare. From mounds of meatballs in New York and chicken-fried steak in Texas to loaded gourmet hotdogs in Chicago and monster beef patties in Oregon, Rahm’s carnivorous curiosities uncover the most mouth-watering meats and the side dishes that so perfectly complete them. Rated “M” for Meat, vegetarians beware.

ABOUT RAHM FAMA:
Chef Rahm Fama’s passion for food and appreciation for all-things meat began early on growing up in Santa Fe, N.M., and working on his mother’s cattle ranch. His restaurant career began at age 15, and Rahm quickly fell in love with the excitement and fast-paced action of the restaurant kitchen. He worked his way up through the ranks from prep cook to executive chef in cities including: Santa Fe, Austin, Phoenix/Scottsdale, New York, Colorado Springs, Vail, and St. Lucia. In 2006, he took a job as the executive chef for the Lodge at Vail in Colorado, overseeing all culinary operations including the signature AAA Four Diamond Award winning restaurant, The Wildflower, and the Tuscan-style dining venue, Cucina Rustica. In addition to his restaurant experience, Rahm also worked as a private chef and has cooked at the prestigious James Beard House in 2006 and 2008. Rahm currently lives in Los Angeles.

 

Comments

  1. Pauletta Adams

    HOW CAN I GET THE RECIPE FOR CEDEE’S OXTAIL STEW? I SAW YOUR SHOW LAST NITE ON THE FOOD NETWORK CHANNEL. I WOULD LIKE TO PREPARE THIS RECIPE FOR MY FAMILY, JUST THE WAY IT WAS PREPARED ON THE SHOW. IT LOOKS VERY TASTY.

    Thanks

    Pauletta 5-17-2011

  2. Karyn Zoldan

    Paula
    It’s not “our” show. We only announce the news.

    I suggest you contact CeeDee directly. Here’s their phone # (520) 795-3400

    I have eaten at CeeDee and the food is very good.

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