Imagine driving to Skillet Slick, Ark., for cinnamon rolls or to Hapsburg, Maine, for blueberry pancakes. That's a long journey for a little breakfast, but KUTV Ch. 2's "Gabby Gourmet," Fred Wix, dreams of a whistle-stop tour of food festivals. Wix envisions a motor home remote set linked by cable to broadcasting capability, as he explores the foodways of America.
"That's the real story of food in this country," says the gregarious television cook. "The world needs to know these things . . . did you know there's a chorizo sausage maker in Idaho that is so good the Basque sausage makers buy the product?"Despite the hundreds of recipes Wix has shared with local viewers in his 15 years with KUTV, the outgoing chef prefers to introduce new products in the community, rather than rely on old standards.
"I love exposing the viewers to new ideas," Wix admits. "Believe it or not, I got the first orange roughy in the state and I brought in huli huli sauce and canola seeds."
Wix also delights in discovering Utah food producers like a vinaigrette producer from Providence or a roasted almond maker from St. George.
From a homemaker-focused, midday radio slot on KALL, Wix turned his lifelong cooking hobby into a full-time business.
"I knew I had to come up with something to appeal to listeners who were home during the day," Wix says. "That was back in the days when women were home and spent a part of the day in meal preparation."
Wix parlayed his radio time and his association with the Hatch family (Ch. 2 owners) to a three-day-a-week TV spot. He now does six shows a week, filling a five-minute segment with a recipe and sometimes a guest.
Though he dreams of an all-American cooking base for his show, Wix is content to bring the new and exciting tastes of America to Utah.