The secrets to Hell's Kitchen's killer peanut butter and Mahnomin Porridge are nearly yours. Chef Mitch Omer and local food writer Ann Bauer's cookbook "Damn Good Food: 157 Recipes From Hell's Kitchen" comes out Oct. 1. If you're the antcy type, you can pre-order the book online, with the enticement of getting a signed copy if you do. Andrew Zimmern caught up with Omer recently for a quick Q&A. Here's his quick synop:
Mitch Omer is a wildly creative award-winning chef that hurled through most of his life setting fires, breaking limbs, drinking 24/7, getting fired, abusing drugs, gaining 200 pounds and barely avoiding suicide until he was finally diagnosed as bipolar. His wild ride finally settled down enough to open a successful Minneapolis restaurant, lose 170 pounds, enjoy a sane marriage to his third wife and provide hope to others. "I've been fixed," he pouts as he glances at his crotch. His first cookbook is the story of his survival intertwined with ALL the recipes that put Hell's Kitchen on the map.