Meeting Braun Strowman, a towering 6-foot-8 former professional wrestler who proudly calls his physique a ‘meat castle,’ one might be surprised to learn that black truffles are among his most cherished culinary delights. It’s even more unexpected to find yourself at Beefy King in Orlando, Florida, witnessing the man once dubbed the ‘Monster of All Monsters’ by wrestling fans become genuinely emotional, overwhelmed by his good fortune.
Following a 12-year career in professional wrestling, marked by immense popularity and severe injuries — including partial paralysis in one leg — he departed World Wrestling Entertainment this past May. Now, Strowman is embarking on an entirely new venture, one unprecedented for a W.W.E. alumnus: a food television series. Titled ‘Everything on the Menu,’ it’s set to premiere this Friday on the USA Network, immediately following the W.W.E.’s flagship program, SmackDown.
“I readily admit I’m not a culinary expert,” Strowman remarked, pausing between bites of a monumental sandwich brimming with roast beef, pastrami, corned beef, ham, turkey, and cheese. “But my passion for eating has always been immense. You don’t reach 350 pounds by chance.” This impressive sandwich, affectionately named ‘the Monster’ in his honor, is a tribute from his friends at Beefy King, who supported him during his early, leaner wrestling days. He punctuated his meal with sips of Diet Coke.
A compelling image shows Braun Strowman, whose real name is Adam Scherr, seated at a restaurant table laden with plastic trays of food. The former wrestler, with a beard and baseball hat, is visibly enjoying his new role in food television. Another image captures Strowman’s massive hand expertly squeezing horseradish sauce onto an open roast beef sandwich. He typically orders a minimum of two sandwiches at Beefy King, with a roast beef and horseradish creation always being a staple.
The format of ‘Everything on the Menu’ will feel familiar to even occasional viewers of food shows. Adam Scherr travels to various cities to sample a few of his favorite eateries. The unique twist, however, lies in the host himself: a massive individual who requires 7,500 calories daily and, true to the show’s title, famously orders every single item on the menu.
This isn’t ‘Chef’s Table,’ nor would you ever hear Stanley Tucci utter, “Less talky-talky, more eaty-eaty.” Watching Strowman extract helium from an apple taffy balloon at Chicago’s Michelin-starred Alinea, it’s clear he’s anticipating the ensuing Mickey Mouse voice with childlike glee. “I’m essentially a giant child,” he admitted with a smile. The series certainly carries echoes of Guy Fieri’s ‘Diners, Drive-Ins and Dives.’ At 42, Strowman’s signature move involves rolling his eyes back and exclaiming “C’mon!” after a delightful bite, before enthusiastically heading into the kitchen to commend the chef.
A diptych of images features Strowman. One shows him intensely focused, perhaps studying his performance, while the other highlights Beefy King’s owners, Roland and Sandee Smith, who bought the establishment in 1968. Their traditional approach involves roasting large beef rounds daily, operating without computers, and paying staff with paper checks, a testament to their long-standing, personal business style.
At its core, ‘Everything on the Menu’ bears a resemblance to competitive eating, making it a show that some might easily overlook. However, the sheer openness and genuine emotion displayed by Strowman make him utterly endearing. “People tend to stereotype me instantly,” he explained. “You might imagine I’ve just ‘fee-fi-fo-fummed’ my way through existence, and to some extent, I have, making a living by lifting heavy objects. But with this show, I’m also challenging those stereotypes about larger individuals worldwide.”
The show’s premise was almost a given, considering Strowman’s habit of ordering every item on a menu, often to the astonishment of restaurant staff. Versant, a Comcast Corporation spin-off and owner of the USA Network, greenlit the show even before production wrapped. Val Boreland, the company’s president of entertainment, stated, “When you’ve been in this business as long as I have, you learn to trust your instincts. He just radiated star power.”
Another scene shows Strowman in New Orleans, enjoying po’ boys at Parkway Bakery and Tavern, as part of his culinary travels for ‘Everything on the Menu.’
Strowman is also expanding his career into acting, with a role in a film. He envisions his food show as a gateway to fine dining for those who might not typically encounter such experiences. “I’ve watched many food programs featuring incredible chefs, but often find myself lost, completely clueless about their culinary jargon,’ he confessed. ‘My show, then, aims to offer a more down-to-earth explanation of these foods.'”
Raised in Sherrills Ford, North Carolina, a small community roughly 40 miles north of Charlotte, Strowman’s substantial size made him a target for bullies. He struggled with reading, and teachers often dismissed his potential. (He famously sent a discouraging teacher a signed Braun Strowman action figure with a sardonic note: ‘Thanks for everything.’) Another image shows Strowman, sporting a small fanny pack – a necessity due to his large hands not fitting into jeans pockets – dining in a restaurant. This highlights the show’s diverse culinary stops, from upscale establishments to casual diners.
His family cultivated much of their own food and frequently consumed game meat. “We didn’t have much growing up, but we always had enough,” he reminisced. “Nothing ever went to waste.” His father, a renowned professional softball player in his youth, would bake cakes using blueberries and apples from their yard. His mother, who became disabled in a car accident when he was just one year old, remains a profound source of inspiration and a talented country cook for him.
“To this day, my mom’s cube steak and mashed potatoes remain my absolute favorite meal,” he shared. Strowman is also a skilled home cook. On his Wisconsin property, he personally processes all the venison he hunts. Recently, he smoked a Chinook salmon he caught, seasoning it with sriracha and maple. His girlfriend attests to the quality of his slow-cooked birria consomé, which he meticulously prepares and serves with handmade corn tortillas.
A heartwarming image depicts Strowman sharing a laugh with Sandee Smith, one of the owners of Beefy King, and her family, whom he considers dear friends.
His culinary adventures have taken him to over a dozen countries, with Japan being a particular favorite. He even appeared in a popular cooking video and, last June, had the unique experience of grilling lobsters in Maine for former President George W. Bush, thanks to a close friendship with the former president’s niece. Reflecting on such moments, he often wonders, “How did I end up here?”
The inaugural season of his show features culinary stops in Fort Worth, Las Vegas, and Washington, D.C. Should the series prove successful, Strowman hopes to film internationally. While a longtime admirer of Anthony Bourdain, he has no ambitions of becoming the next culinary icon in that vein. Instead, he simply states, “I just want to be the first Adam Scherr.” For him, it’s a deeply personal matter of pride and identity.
“There’s a significant population of hardworking, often overlooked individuals who don’t always get their moment in the spotlight,” he declared. “So, this show is for all of you out there—the NASCAR enthusiasts, the wrestling devotees, and the food lovers worldwide who might feel forgotten.”
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