Source: https://www.burlingtonfreepress.com/story/life/food/2017/11/30/man-v-food-show-takes-few-burlingtons-heftiest-meals/898232001/
Timestamp: 2019-04-20 02:17:16+00:00

Document:
Casey Webb, host of the Travel Channel series “Man v. Food,” came to Burlington to meet Chuck Norris. Not the tough-guy actor Chuck Norris - the edible Chuck Norris, at Handy’s Lunch on the city’s South End.
Webb also visited Myer’s Bagels on Pine Street and the Beansie’s food bus when the “Man v. Food” crew came to Burlington in August to film an episode of the show that has its host take on daunting dining challenges. The fruits of their labor in Burlington will be aired Dec. 18 on the Travel Channel. The second season of “Man v. Food” with Webb at the helm begins Monday.
A native of New Jersey and veteran of the Jersey Shore restaurant scene, Webb took over the show that was hosted for four years by Adam Richman but was on hiatus for five years after Richman’s departure. “Man v. Food” returned in August, and Webb said he watched the premiere while in Burlington.
Webb is not a stranger to Burlington, as he said he visited the city soon after high school to snowboard and see buddies at the University of Vermont. He still has friends in Johnson, Jeffersonville and Montpelier and views Vermont as a retreat from his New York lifestyle.
“I can decompress,” Webb said.
He came to Burlington to work this time. At Beansie’s bus, parked each summer between Battery Park and the Burlington Police Department, he sampled the double Georgia, hamburger patties on maple-glazed donuts.
He went to Myer’s Bagels, where he helped make the Pine Street eatery’s Montreal-style bagels that are boiled in water before they’re baked in a wood oven. “Man v. Food” wanted to focus on a bagel Myer’s makes using brews from Frost Beer Works in Hinesburg instead of water.
Adam Jones, co-owner of Myer’s Bagels, said they talked about the Ivan breakfast sandwich, which consists of a fried egg, avocado, brie and hot sauce, and the McMyer, typically served on a beer bagel. Jones said the McMyer has roasted-in-house brisket from LaPlatte River Angus Farm with homemade coleslaw, Swiss cheese, Thousand Island-styled sauce, pickles and two griddled fingerling potatoes.
“It’s kind of a monster sandwich,” Jones said. He said the McMyer is usually served on St. Patrick’s Day because of the beer bagel and corned-beef-like meat but will soon be added to the year-round menu.
The episode culminates at Handy’s Lunch on Maple Street, where owner Earl Handy created the Chuck Norris a couple of years ago. The sandwich is stacked with five pieces of French toast, four eggs, cheese, ham, bacon, sausage, a hamburger patty and corned beef, with Vermont maple syrup on the side.
After a customer asked Handy to serve his Super G sandwich – two eggs, three meats and cheese – with French toast instead of a Kaiser roll, the sandwich grew from two layers to three to four. Customers devoured each incarnation with no problem.
“I’m like, ‘How are you people eating this thing?’” Handy said.
That led to the Chuck Norris, which Handy called a “five-layer monstrosity.” He said the first guy to eat it took more than an hour. Then someone ate it in half an hour. A guy who Handy estimated weighs 160 pounds polished off the Chuck Norris in 10 minutes flat, then helped his girlfriend finish her pancakes.
Handy said he has sold more than 200 Chuck Norris sandwiches and nearly half who have tried it finished it. “It’s amazing what somebody can eat, especially when you’re challenged and you’ve got your friends with you. People egg you on,” Handy said, unintentionally referring to one of the key ingredients.
He has not finished the Chuck Norris himself. “My wife and doctor would kill me,” he said.
Handy said the day with the “Man v. Food” crew was a great one. “It was a killer cool, crazy experience,” he said.
He just needs to pace himself. It’s not easy eating gut-busting plates of food in 21 cities.

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