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00:00:01,166 --> 00:00:02,767
Hey there, I'm Guy Fieri
and we're rolling out,
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00:00:02,767 --> 00:00:06,400
looking for America's greatest
diners, drive-Ins and dives.
3
00:00:07,266 --> 00:00:08,600
This trip...
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00:00:08,600 --> 00:00:11,767
-Poet with a palette
right here, brother.
-[laughs heartily]
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00:00:11,767 --> 00:00:13,367
[Guy] We've got Italian.
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00:00:13,367 --> 00:00:14,600
Get this all good goin'.
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00:00:14,667 --> 00:00:16,266
[Guy] And things are getting
interesting.
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00:00:16,266 --> 00:00:18,467
This thing is a flavor
bomb right here, dude.
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00:00:19,467 --> 00:00:22,000
Like in Vegas,
there'd double duty dishes...
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00:00:22,000 --> 00:00:23,200
I think it's genius.
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00:00:23,266 --> 00:00:25,467
...a life changing surprise...
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00:00:25,467 --> 00:00:27,567
[both] Congratulations!
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00:00:27,567 --> 00:00:29,767
[Guy] ...and cold
cuts in disguise.
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00:00:29,767 --> 00:00:30,900
Oh, I wanna try that.
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00:00:30,967 --> 00:00:33,767
Plus I'm with Dennis Miller
in Santa Barbara...
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00:00:33,767 --> 00:00:36,066
Can't even goof around,
this is so delicious.
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00:00:36,066 --> 00:00:37,967
[Guy] ...for some
chef-ed up pizza...
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00:00:37,967 --> 00:00:39,567
That's about as artisan
as you get.
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00:00:39,567 --> 00:00:41,200
...goin' over the top.
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00:00:41,266 --> 00:00:43,567
Brother, you're speechless,
I've never seen
you speechless.
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00:00:43,567 --> 00:00:44,967
I'm feeding.
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00:00:44,967 --> 00:00:46,867
That's all right here,
right now,
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00:00:46,867 --> 00:00:49,000
on Diners, Drive-Ins
and Dives.
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00:01:00,800 --> 00:01:02,467
Here in beautiful
Santa Barbara
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00:01:02,467 --> 00:01:04,166
with the one and only
legend, Dennis Miller.
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All right, buddy,
where're you taking me?
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00:01:05,367 --> 00:01:07,300
{\an8}Well, hot place
in Montecito...
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{\an8}Jeez, in Dukes of Hazzard,
how did they do that?
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Hot place in Montecito.
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Better get in this afternoon,
not gonna get in tonight, Guy.
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Watch out, this is Bettina.
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00:01:17,500 --> 00:01:18,500
Carbonara pizza up.
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00:01:18,567 --> 00:01:21,567
{\an8}The food here is always
very creatively done.
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00:01:21,567 --> 00:01:22,600
{\an8}Prosciutto pizza here.
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00:01:22,667 --> 00:01:25,867
{\an8}It's light, indulgent
and decadent.
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There's nothing like it.
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00:01:27,000 --> 00:01:28,767
-How's the sausage pizza?
-Hey.
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[Guy] And for husband-wife
owners, Brendan Smith
and Rachel Greenspan,
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00:01:32,367 --> 00:01:36,700
their wood-fired Neapolitan
pizza joint
all starts with the dough.
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00:01:36,767 --> 00:01:39,000
{\an8}Before I got into pizza,
I was really a bread baker.
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00:01:39,000 --> 00:01:40,467
Neither of us is Italian.
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{\an8}-Jewish and Irish.
-[laughs]
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Of course you got
something to say.
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I'm not comin' in sniffin'
from the fringes.
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Because they kill it.
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00:01:47,367 --> 00:01:49,367
Got about two minutes left
on the pork sausage pizza.
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00:01:49,367 --> 00:01:52,800
The pork sausage pizza
reminds you of New York.
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00:01:52,867 --> 00:01:55,467
The sauce with the sausage,
with the peppers...
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00:01:55,467 --> 00:01:57,867
A little bit of fennel in it.
Ugh, it's just fabulous.
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00:01:57,867 --> 00:01:59,667
Okay, chef,
walk us through this.
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00:01:59,667 --> 00:02:01,400
This is an Italian
spiral mixer.
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00:02:01,467 --> 00:02:03,600
It's great for making
our sour-dough pizza dough.
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00:02:03,667 --> 00:02:04,934
[Guy] Cold water.
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00:02:04,934 --> 00:02:07,500
Now you're starter
that you're pulling off
of the original.
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00:02:07,567 --> 00:02:08,934
Yes, we save some every day.
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00:02:08,934 --> 00:02:10,367
-[Guy] And this is the natural
yeast?
-[Brendan] Yes.
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00:02:10,367 --> 00:02:11,767
Olive oil, extra virgin.
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Give a little stir
to the sour dough.
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A lotta people come here
because they like the taste
of his hand.
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-[laughs]
-[Guy] Next, chef?
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00:02:17,066 --> 00:02:18,367
[Brendan] Three flours
in here.
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00:02:18,367 --> 00:02:20,767
-[Guy] AP...
-[Brendan] Double Zero,
and then T85
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high extraction flour.
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00:02:22,166 --> 00:02:27,367
I took T 0.4, 0.5 CBD...
0.5 one night
and I couldn't stay awake.
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00:02:27,367 --> 00:02:28,867
[laughs]
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00:02:28,867 --> 00:02:30,967
[Brendan] We're gonna do
five minutes
on just a slow speed.
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00:02:30,967 --> 00:02:33,667
-When it's done?
-I let it rest
for about 15 minutes.
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00:02:33,667 --> 00:02:35,900
Then I add the salt
and finish mixing.
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00:02:35,967 --> 00:02:38,767
And we'll end up cold
fermenting this for about
three to four days
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00:02:38,767 --> 00:02:39,767
before it actually gets baked.
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00:02:39,767 --> 00:02:41,467
-Oh, really building
the flavor.
-Yeah.
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-[Guy] Next step?
-[Brendan] Grind our pork
for our pork sausage pizza.
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Mix our spices.
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Salt, toasted black pepper
corns, toasted fennel seeds,
crushed red peppers,
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00:02:48,867 --> 00:02:51,000
dried oregano,
organic cane sugar.
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00:02:51,066 --> 00:02:52,567
Add our spices to the pork.
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00:02:52,567 --> 00:02:54,767
Sausage is knocked out,
next step?
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00:02:54,767 --> 00:02:56,700
[Brendan] Every morning
we hand pull our mozzarella.
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00:02:56,767 --> 00:02:58,600
We've got cheese curbs
from Wisconsin.
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00:02:58,667 --> 00:03:01,166
Add to a bowl
of hot, salted water.
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00:03:01,166 --> 00:03:03,400
They'll start to soften
and start stretching out.
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00:03:03,467 --> 00:03:04,767
What temp are you running
at now, chef?
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00:03:04,767 --> 00:03:06,166
187 or so.
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00:03:06,166 --> 00:03:08,500
[Guy] Just put your finger
in there for two seconds.
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00:03:08,567 --> 00:03:09,867
[Dennis] What am I,
a cave man?
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00:03:09,867 --> 00:03:11,000
Put your hand...
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00:03:11,000 --> 00:03:15,000
I get it, I can theorize
how hot... What are you doing?
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00:03:15,000 --> 00:03:18,166
Are you the guy that burned
Dennis Miller on Triple D?
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[Brendan] So now all
the curds are basically
all smoothed out.
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00:03:20,667 --> 00:03:22,600
[Dennis] A lot goes into
this pizza, man.
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00:03:22,667 --> 00:03:25,667
Give it a stretch,
give it a roll, twist it off.
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Look at that!
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00:03:26,667 --> 00:03:28,100
-It's time to build the pie?
-Yeah.
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00:03:28,166 --> 00:03:29,500
This dough is, like,
four days old right now.
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00:03:29,567 --> 00:03:31,166
That's baby tender.
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00:03:31,166 --> 00:03:32,400
[Brendan] Our tomato sauce.
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00:03:32,467 --> 00:03:35,800
We use organic
crushed tomatoes
and kosher salt.
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00:03:35,867 --> 00:03:38,166
Organic basil,
house-made mozzarella.
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00:03:39,367 --> 00:03:40,867
Yeah, that's gonna be fine.
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00:03:40,867 --> 00:03:43,166
Can't even goof around,
this is so delicious.
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00:03:43,166 --> 00:03:45,800
Provolone picante,
sliced garlic.
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00:03:45,867 --> 00:03:48,400
This is a mix of shishitos
and habanero,
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which are habanero pepper
but with zero heat.
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-So you get that fruity
flavor.
-What?
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-I got one for you
to try, yeah.
-[Dennis laughs]
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How's about some eggs
to chase that?
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00:03:57,066 --> 00:04:00,867
This gets violently red,
this part of the goat,
if it's too hot.
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It is delicious.
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00:04:02,367 --> 00:04:04,900
-It's every bit of what
you love about a habanero...
-Yeah, exactly.
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00:04:04,967 --> 00:04:06,166
...without the screaming heat.
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00:04:06,166 --> 00:04:07,567
That's chef-ing
it right there.
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00:04:07,567 --> 00:04:08,967
[Brendan] House-made sausage.
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00:04:08,967 --> 00:04:11,467
Bake the pizza for about
two and a half
to three minutes
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00:04:11,467 --> 00:04:12,800
at 800 degrees.
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00:04:12,867 --> 00:04:14,367
He shoulda made one for you.
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00:04:14,367 --> 00:04:15,867
-I swear it woulda been
so much better.
-[Dennis laughs]
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00:04:15,867 --> 00:04:17,467
And you being
a loyal guest here.
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00:04:17,467 --> 00:04:19,767
[Brendan] Final garnish
we have is fennel pollen.
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00:04:19,767 --> 00:04:21,667
Mmm.
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00:04:21,667 --> 00:04:23,300
I'm gonna wait
'til it cools a little.
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00:04:23,367 --> 00:04:24,433
[Guy] No, no, no, no.
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00:04:24,433 --> 00:04:26,667
The roof of the mouth
is intended to be burned.
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00:04:26,667 --> 00:04:28,000
[Dennis] Chef, it's exquisite.
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00:04:28,066 --> 00:04:30,467
Brother, you're speechless,
I've never seen
you speechless.
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00:04:30,467 --> 00:04:31,900
I'm feeding.
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00:04:31,900 --> 00:04:34,767
You're shoving that in
like they shove the meat
in to make sausage.
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00:04:34,767 --> 00:04:36,767
[Guy] That's about as artisan
as you get.
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00:04:36,767 --> 00:04:38,000
Ten out of ten dough.
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00:04:38,000 --> 00:04:39,900
Definitely the baker side
of you comes through.
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00:04:39,967 --> 00:04:43,066
This pepper
that you're giving,
the fruitiness sings.
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00:04:43,066 --> 00:04:44,567
Love the tomato sauce.
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00:04:44,567 --> 00:04:47,000
True, big, deep, rich
tomato flavor.
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00:04:47,000 --> 00:04:49,667
Milky, creamy,
fresh mozzarella.
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00:04:49,667 --> 00:04:52,400
What I really, probably,
enjoyed the most out of it
is that little shaved garlic.
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It's just dynamite.
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00:04:53,367 --> 00:04:55,367
[Rachel] Pork sausage
pizza here.
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00:04:55,367 --> 00:04:57,300
The cheese tastes fresh.
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00:04:57,367 --> 00:04:58,867
The sausage is not too spicy.
139
00:04:58,867 --> 00:05:02,467
The woodfire crust
has got a nice chewiness
to it.
140
00:05:02,467 --> 00:05:03,567
Here you're gettin' good
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00:05:03,567 --> 00:05:04,967
East Coast pizza
on the West Coast
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00:05:04,967 --> 00:05:06,767
-We're impressed.
-How'd you find this place?
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00:05:06,767 --> 00:05:08,467
They go to the farmer's
market here.
144
00:05:08,467 --> 00:05:11,100
Handpicking all
of the vegetables
and the fruits...
145
00:05:11,100 --> 00:05:12,867
The sourcing is impeccable.
146
00:05:12,867 --> 00:05:14,567
Kabocha Squash pizza
in the window.
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00:05:14,567 --> 00:05:15,800
[Guy] We're gonna
take a break.
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00:05:15,800 --> 00:05:17,800
We're gonna fight
over the last couple
pieces of pizza.
149
00:05:17,867 --> 00:05:20,000
Tastiest bowtie in the world.
150
00:05:20,000 --> 00:05:21,400
Hey, look, Dennis
is that your...
151
00:05:21,467 --> 00:05:22,667
{\an8}-There you go.
-[laughs]
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00:05:25,767 --> 00:05:28,266
{\an8}Today somebody's 69th.
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00:05:28,266 --> 00:05:32,300
{\an8}-Happy birthday.
-Aw! Now that is a thoughtful
host right there.
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00:05:32,367 --> 00:05:33,367
{\an8}Thank you so much, Guy.
155
00:05:34,800 --> 00:05:37,000
Welcome back,
Triple D hangin' out
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00:05:37,066 --> 00:05:38,467
with the one and only
Dennis Miller.
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00:05:38,467 --> 00:05:42,000
We're in Santa Barbara
with chef Brendan
who heads up Bettina.
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00:05:42,066 --> 00:05:45,700
Serving Neapolitan pie,
along with bites
of Italian comfort.
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00:05:45,767 --> 00:05:47,667
[server] Fried meatballs
with salsa verde.
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00:05:47,667 --> 00:05:51,767
You drive all the way
from Los Angeles
to Santa Barbara to come here?
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00:05:51,767 --> 00:05:54,767
It's the food,
it's the ambiance,
it's the vibe.
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00:05:54,767 --> 00:05:57,000
-Gosh, you sound
like talent agents.
-[woman laughs]
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00:05:57,066 --> 00:05:59,400
They actually are.
This is my team from WME.
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00:05:59,467 --> 00:06:01,100
We eat salads
when we're back in LA.
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00:06:01,100 --> 00:06:03,100
Wine, pizza, and arancini.
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00:06:03,166 --> 00:06:05,867
Got your cacio e pepe
arancini.
167
00:06:05,867 --> 00:06:08,367
The arancini feels
like three dishes in one.
168
00:06:08,367 --> 00:06:10,667
You have a cacio e pepe sauce.
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00:06:10,667 --> 00:06:12,100
Then you have this amazing
risotto.
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00:06:12,166 --> 00:06:15,900
It's a big, crispy ball
[laughs] of rice and cheese
and butter.
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00:06:15,967 --> 00:06:18,200
-[Guy] Well, let's see it.
-First up is making
our chicken stock.
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00:06:18,266 --> 00:06:21,667
-Okay.
-We've got cold water,
chicken backs, chicken feet.
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00:06:21,667 --> 00:06:22,667
[Guy] You use
all the collagen.
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00:06:22,667 --> 00:06:24,867
[Brendan] Onion,
carrot, carrot tops
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00:06:24,867 --> 00:06:27,367
and celery stocks and leaves.
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Simmer overnight.
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00:06:28,433 --> 00:06:30,200
{\an8}And double strain it,
cool it in a wok,
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00:06:30,266 --> 00:06:31,967
{\an8}and it turns to, uh,
basically a gelatin.
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00:06:31,967 --> 00:06:34,100
Now we're going to cook
our risotto.
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00:06:34,100 --> 00:06:35,767
Olive oil, diced onion,
181
00:06:35,767 --> 00:06:38,166
garlic, rice and toast it
for about two minutes.
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00:06:38,166 --> 00:06:39,867
Just so it gets
a little nuttiness to it?
183
00:06:39,867 --> 00:06:42,367
-[Brendan] White wine...
-[Guy] Chicken stock,
stir, stir.
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00:06:42,367 --> 00:06:44,600
'Til it's just about done.
Drop the butter.
185
00:06:44,667 --> 00:06:47,100
[Brendan] Salt, black pepper,
and parmesan cheese.
186
00:06:47,100 --> 00:06:48,600
Put the risotto
on a cheap tray to cool.
187
00:06:48,667 --> 00:06:51,166
-Next we're into?
-[Brendan] Calabrian
chile aioli.
188
00:06:51,166 --> 00:06:52,900
Eggs yolks, Dijon mustard.
189
00:06:52,967 --> 00:06:56,100
And then the mix of canola oil
and Calabrian chili oil.
190
00:06:56,166 --> 00:06:57,900
So we have a spicy aioli.
191
00:06:57,967 --> 00:07:01,166
Lemon juice, salt
and the micro-planed garlic.
192
00:07:01,166 --> 00:07:02,467
Smoked paprika.
193
00:07:02,467 --> 00:07:04,900
This thing is a flavor bomb
right here, dude.
194
00:07:04,967 --> 00:07:05,767
That's gorgeous.
195
00:07:06,800 --> 00:07:09,500
Silky, creamy, velvet.
196
00:07:09,567 --> 00:07:11,600
[Brendan] We're just gonna
scope some, uh, risotto
balls.
197
00:07:11,667 --> 00:07:12,900
-Make a little well.
-[Guy] Make a little punt.
198
00:07:12,967 --> 00:07:15,500
Fresh mozzarella,
into the flour,
into the egg wash.
199
00:07:15,567 --> 00:07:16,800
And what do you got
the breadcrumbs seasoned
with?
200
00:07:16,867 --> 00:07:18,300
[Brendan]
Oregano and black pepper.
201
00:07:18,367 --> 00:07:20,266
Once the balls are ready,
we freeze them,
202
00:07:20,266 --> 00:07:23,000
-and it helps just get
a more even cook.
-You get an even cook.
203
00:07:23,066 --> 00:07:24,467
[Brendan] Now we're gonna
fry the arancini
204
00:07:24,467 --> 00:07:27,400
for about five to eight
minutes at 350 degrees.
205
00:07:27,467 --> 00:07:28,967
Salt.
206
00:07:28,967 --> 00:07:30,567
-Calabrian chili aioli.
-Gorgeous!
207
00:07:32,066 --> 00:07:34,767
Now we're just gonna garnish
with even more parmesan.
208
00:07:34,767 --> 00:07:35,667
Make it rain.
209
00:07:36,667 --> 00:07:38,367
-Brother.
-Thank you.
210
00:07:38,367 --> 00:07:40,266
Do the layer thing, man.
I love this.
211
00:07:40,266 --> 00:07:41,867
A little sweet,
a little sour,
a little...
212
00:07:41,867 --> 00:07:43,100
-Go.
-[Guy] Okay.
213
00:07:43,100 --> 00:07:44,567
There's a lotta things
going on here.
214
00:07:44,567 --> 00:07:47,667
When you can fry it
to where it tastes...
215
00:07:48,767 --> 00:07:50,900
...baked, not oily.
216
00:07:50,967 --> 00:07:54,266
You have a nice, light,
tender, flaky fall apart...
217
00:07:54,266 --> 00:07:56,166
You look at it the wrong way,
it'll just crumble.
218
00:07:56,166 --> 00:07:59,066
You've got good sweet,
and you're got great texture.
219
00:07:59,066 --> 00:08:00,200
And you got good salt.
220
00:08:00,266 --> 00:08:03,166
But it's the spice
in the Calabrian chili oil
221
00:08:03,166 --> 00:08:04,800
that sings all the way
through,
222
00:08:04,867 --> 00:08:07,000
mirrored with the smokiness
of that paprika.
223
00:08:07,066 --> 00:08:08,567
Poet with a palette.
224
00:08:08,567 --> 00:08:10,667
-Right here, brother.
-[laughs]
225
00:08:10,667 --> 00:08:13,100
That's it, we are done!
226
00:08:13,100 --> 00:08:14,166
[Brendan] Arancini,
coming out.
227
00:08:14,166 --> 00:08:16,200
[woman] The outside
is just crispy.
228
00:08:16,266 --> 00:08:17,767
It melts in your mouth.
229
00:08:17,767 --> 00:08:20,700
It has the peppery,
cheesy flavor.
230
00:08:20,767 --> 00:08:22,467
And the sauce is phenomenal.
231
00:08:22,467 --> 00:08:24,500
Sweet potatoes,
coming in the window.
232
00:08:24,567 --> 00:08:28,266
It's the best
Italian restaurant
in town, hands down.
233
00:08:28,266 --> 00:08:29,166
You gotta come check it out.
234
00:08:29,166 --> 00:08:31,567
Bettina, Santa Barbara,
the real deal.
235
00:08:31,567 --> 00:08:32,900
-Chef, fantastic.
-Beautiful.
236
00:08:32,967 --> 00:08:34,400
{\an8}[Brendan] Thank you.
237
00:08:35,767 --> 00:08:39,500
[Guy] Up next, a Las Vegas
joint mashing up
some classics.
238
00:08:39,567 --> 00:08:40,600
This is getting good.
239
00:08:40,667 --> 00:08:42,667
Like chicken parm stuffed
stromboli.
240
00:08:42,667 --> 00:08:43,567
I think it's dynamite.
241
00:08:43,567 --> 00:08:45,600
And lasagna layered pie.
242
00:08:45,667 --> 00:08:47,667
{\an8}This is a Vegas experience
that people write home about.
243
00:08:53,867 --> 00:08:56,166
So Hunter and I
are right off the strip
in Las Vegas.
244
00:08:56,166 --> 00:08:58,166
And, uh, Hunter,
when you were going
to UNLV,
245
00:08:58,166 --> 00:09:00,266
what was one of your favorite
places to eat at?
246
00:09:00,266 --> 00:09:01,967
-[Hunter] Oh, pizza joints,
always.
-[Guy] Exactly.
247
00:09:01,967 --> 00:09:04,667
But out of 10 pizza joints,
how many are great?
248
00:09:04,667 --> 00:09:05,734
I feel, like, one.
249
00:09:05,734 --> 00:09:07,800
[Guy] How do you find
that great place?
250
00:09:07,867 --> 00:09:09,000
Dad, it's easy.
251
00:09:09,000 --> 00:09:10,367
You watch Triple D.
252
00:09:10,367 --> 00:09:11,967
[laughs] That's my boy.
253
00:09:11,967 --> 00:09:14,300
This is Marsigliano's
Pizzeria and More.
254
00:09:15,367 --> 00:09:17,200
{\an8}Two minutes to serve.
255
00:09:17,266 --> 00:09:18,800
{\an8}When I find something
good like this,
256
00:09:18,867 --> 00:09:20,500
I tell everybody.
257
00:09:20,567 --> 00:09:23,300
Sam, grab me another
18-inch dough, please.
258
00:09:23,367 --> 00:09:24,567
Richie is salt of the earth.
259
00:09:24,567 --> 00:09:26,767
He does it right,
he does it with a smile.
260
00:09:26,767 --> 00:09:28,300
He doesn't want customers,
he wants family.
261
00:09:28,367 --> 00:09:30,200
[Guy] But Richie Marsigliano
262
00:09:30,266 --> 00:09:33,500
walked away from his family's
pizza business as a kid
on Staten Island,
263
00:09:33,567 --> 00:09:37,467
only to come full circle
in Vegas after a tough
life lesson.
264
00:09:37,467 --> 00:09:39,467
-You got in some trouble.
-Yes.
265
00:09:39,467 --> 00:09:40,800
-Went away for a couple years.
-[Richie] Yes.
266
00:09:40,800 --> 00:09:44,000
{\an8}So when you got out
your first job was working
for Chuck...
267
00:09:44,000 --> 00:09:45,367
{\an8}[Richie] At the
barbecue place.
268
00:09:45,367 --> 00:09:46,367
{\an8}-[Guy] John Mull's?
-[Richie] John Mull's.
269
00:09:46,367 --> 00:09:47,767
[Guy] As a dishwasher.
270
00:09:47,767 --> 00:09:49,800
{\an8}And he said to me,
"You're a great worker
but your life sucked."
271
00:09:49,867 --> 00:09:52,600
{\an8}You now own a restaurant
that's being featured
on the Food Network.
272
00:09:52,667 --> 00:09:54,266
-Yes, I am.
-Dude, that's insane.
273
00:09:54,266 --> 00:09:56,000
Here's your chicken
parm Stromboli.
274
00:09:56,066 --> 00:09:59,667
[man] The chicken parm
Stromboli takes his tender
chicken, his marinara.
275
00:09:59,667 --> 00:10:02,000
He wraps it around
with delicious crust
from the pizza.
276
00:10:02,000 --> 00:10:03,266
It's absolutely amazing.
277
00:10:03,266 --> 00:10:04,867
-[Guy] One type of dough?
-Yes, one time of dough.
278
00:10:05,700 --> 00:10:07,200
I'm gonna add the water first.
279
00:10:07,266 --> 00:10:09,367
-Activate the yeast,
let it twirl around.
-[Guy] Twirl?
280
00:10:09,367 --> 00:10:11,166
-That's twirling isn't it?
-Show me a twirl?
281
00:10:11,166 --> 00:10:12,567
Yeah, do a twirl, come here.
282
00:10:12,567 --> 00:10:14,166
I don't know do twirls.
No, no, no, no, no.
283
00:10:14,166 --> 00:10:15,367
Here, I'll do a twirl.
284
00:10:15,367 --> 00:10:16,700
[all laugh]
285
00:10:16,767 --> 00:10:18,600
[Richie] And then we're gonna
put all the seasonings in.
286
00:10:18,667 --> 00:10:19,700
-Onion.
-[Hunter and Guy]
Onion powder?
287
00:10:19,767 --> 00:10:21,066
Never seen the onion powder.
288
00:10:21,066 --> 00:10:22,000
-Sugar.
-And the salt.
289
00:10:22,066 --> 00:10:23,100
Caputo flour.
290
00:10:23,100 --> 00:10:24,600
[Richie] That'll twirl
for 15 minutes.
291
00:10:24,667 --> 00:10:26,000
It'll come out,
we'll let it proof?
292
00:10:26,066 --> 00:10:27,900
Maybe an hour
and then we portion it out.
293
00:10:27,967 --> 00:10:29,767
-So how long are we gonna
let it rest?
-One day.
294
00:10:29,767 --> 00:10:31,567
-[Guy] Now what're we into?
-[Richie] Marinara sauce.
295
00:10:31,567 --> 00:10:32,767
We'll start browning
the garlic.
296
00:10:32,767 --> 00:10:34,600
We're gonna blend
celery and onions.
297
00:10:34,667 --> 00:10:36,600
-Pepper.
-Red and green bell pepper
in the marinara?
298
00:10:36,667 --> 00:10:38,066
-[Richie] Of course!
-[Guy] This is getting good.
299
00:10:38,066 --> 00:10:40,367
-I take my red wine...
-[Guy] To stop the garlic
from burning.
300
00:10:40,367 --> 00:10:42,767
-[Richie] Get this
all good going.
-Get this all good going.
301
00:10:42,767 --> 00:10:44,667
-[Richie] Tomatoes, parsley.
-[Guy] Parsley?
302
00:10:44,667 --> 00:10:46,567
Granulated garlic,
black pepper.
303
00:10:46,567 --> 00:10:48,367
Oregano,
some more onion powder.
304
00:10:48,367 --> 00:10:50,166
-You and your onion powder.
-[Richie] Sugar.
305
00:10:50,166 --> 00:10:51,333
Fresh basil.
306
00:10:51,367 --> 00:10:52,967
It's gonna cook for, like,
two and a half hours.
307
00:10:52,967 --> 00:10:55,400
All right,
and do chicken parm.
308
00:10:55,467 --> 00:10:56,867
Filet it nice.
Gee, I like that.
309
00:10:56,867 --> 00:10:58,500
-Pound it.
-[Guy] AP flour.
310
00:10:58,567 --> 00:11:00,900
-Do a little egg
wash like this.
-[Guy] Italian breadcrumbs.
311
00:11:00,967 --> 00:11:03,100
-Put 'em in the fryer.
-All right,
let's hear it, chef.
312
00:11:03,100 --> 00:11:05,367
[Richie] I'm gonna dice it
into nice little pieces
like this.
313
00:11:05,367 --> 00:11:06,500
Get my pizza dough.
314
00:11:06,567 --> 00:11:08,066
Now I'm just gonna open
this all up.
315
00:11:08,066 --> 00:11:09,200
Take some mozzarella cheese.
316
00:11:09,266 --> 00:11:11,200
Chicken breast,
ricotta cheese in here.
317
00:11:11,266 --> 00:11:12,767
The marinara sauce
that we made.
318
00:11:12,767 --> 00:11:14,200
Roll this over.
319
00:11:14,200 --> 00:11:16,867
We're gonna come in here,
500 degrees,
for maybe about 8 minutes.
320
00:11:16,867 --> 00:11:17,800
-Hello, cherie.
-[woman] Hello.
321
00:11:17,867 --> 00:11:19,667
Wait, why wasn't she here
the whole time?
322
00:11:19,667 --> 00:11:20,767
-Hi, Sandrine, I'm Guy.
-Hello!
323
00:11:20,767 --> 00:11:22,300
So how did you meet this guy?
324
00:11:22,367 --> 00:11:24,266
Here, in this restaurant.
325
00:11:24,266 --> 00:11:25,500
-You met him
at the restaurant?
-Yes, yes.
326
00:11:25,567 --> 00:11:27,000
[Guy] All right, chef,
let's see this.
327
00:11:27,000 --> 00:11:28,266
[Richie] It looks good,
doesn't it?
328
00:11:28,266 --> 00:11:30,166
Little parsley,
cut it right here.
329
00:11:30,166 --> 00:11:31,300
So, when you take...
330
00:11:31,367 --> 00:11:32,266
[record scratches]
331
00:11:32,266 --> 00:11:33,467
There's nothing in this.
332
00:11:34,367 --> 00:11:35,667
[gasps]
333
00:11:37,600 --> 00:11:39,767
-I want you to marry me.
-Okay.
334
00:11:40,467 --> 00:11:41,300
I'm shaking.
335
00:11:41,767 --> 00:11:42,667
-Yes?
-Yes.
336
00:11:42,667 --> 00:11:44,166
-Yeah.
-I love it!
337
00:11:44,166 --> 00:11:45,467
-[Guy] Congratulations!
-[Hunter] Congratulations!
338
00:11:45,467 --> 00:11:46,967
[Guy] What did you think
of that?
339
00:11:46,967 --> 00:11:49,300
When I was looking inside,
I saw... "What's that?"
340
00:11:49,367 --> 00:11:52,266
-Well, what happened
to the stromboli?
-[Richie] Exactly.
341
00:11:52,266 --> 00:11:53,800
-And here's this.
-[Guy] Here's that.
342
00:11:53,867 --> 00:11:55,500
-Then we gotta dress it up.
-[Guy] Garlic butter.
343
00:11:55,567 --> 00:11:56,667
A little parmesan cheese.
344
00:11:56,667 --> 00:11:58,166
Parsley. Cut it up.
345
00:11:58,166 --> 00:12:00,166
I'm gonna present it to you.
346
00:12:03,166 --> 00:12:04,900
-Great crust.
-[Richie] I'm gonna take
a bite.
347
00:12:04,967 --> 00:12:06,567
Why can't I be part of this?
348
00:12:06,567 --> 00:12:07,800
[Guy] You're not
from Triple D land.
349
00:12:07,867 --> 00:12:09,600
-Yes, I am!
-[Hunter and Guy mockingly]
Yes, I am!
350
00:12:09,667 --> 00:12:11,767
[Guy] The onion,
it sings all the way through.
351
00:12:11,767 --> 00:12:14,000
-Gives it that little kick.
-[Guy] It's very hardy.
352
00:12:14,066 --> 00:12:17,166
And the marinara,
nice, fresh, clean.
353
00:12:17,166 --> 00:12:18,166
I think it's dynamite.
354
00:12:18,166 --> 00:12:20,667
Loading in that chicken,
load it up!
355
00:12:20,667 --> 00:12:24,000
[man] The stromboli has
got the right amount
of meat inside.
356
00:12:24,000 --> 00:12:26,066
It's just like a giant
pizza in your hand.
357
00:12:26,066 --> 00:12:28,500
[Richie] One pizza al rosti,
ready to go.
358
00:12:28,567 --> 00:12:31,767
I'm from New York
and Richie's got the pizza
down to a way I like it.
359
00:12:31,767 --> 00:12:33,667
[Richie] The lasagna pizza
goin' in.
360
00:12:33,667 --> 00:12:36,800
Richie has taken
his traditional lasagna,
and his pizza,
361
00:12:36,867 --> 00:12:39,066
and he's just found
a good little balance.
362
00:12:39,066 --> 00:12:40,867
Mind blowing, I've never seen
anything like that.
363
00:12:40,867 --> 00:12:42,800
-[Guy] What're you building
next, chef?
-[Richie] Bolognese sauce.
364
00:12:42,867 --> 00:12:43,867
-Bolognese sauce, got it.
-For the lasagna pizza.
365
00:12:43,867 --> 00:12:44,867
[Richie] Fresh garlic.
366
00:12:44,867 --> 00:12:46,700
Carrots, celery, onion.
367
00:12:46,767 --> 00:12:48,000
After it's all sweated...
368
00:12:48,000 --> 00:12:49,400
Pull that out,
bring in the meat in
369
00:12:49,467 --> 00:12:50,367
-and brown it.
-[Richie] Exactly.
370
00:12:50,367 --> 00:12:52,467
820, mixed it with pork.
371
00:12:52,467 --> 00:12:54,400
Let this all brown up
real nice.
372
00:12:54,467 --> 00:12:56,266
Dump this back in,
a little Worcestershire.
373
00:12:56,266 --> 00:12:58,567
Some red wine, pepper, garlic.
374
00:12:58,567 --> 00:13:00,066
A little secret seasoning.
375
00:13:00,066 --> 00:13:01,400
-You're not gonna tell us
what that is?
-[Richie] No.
376
00:13:01,467 --> 00:13:02,767
Garlic powder, right here.
377
00:13:02,767 --> 00:13:04,400
-[Guy] There's
the onion powder.
-[Hunter] There it is.
378
00:13:04,467 --> 00:13:05,533
[Richie] Parsley.
379
00:13:05,533 --> 00:13:06,700
Then we're gonna brown
this up a little.
380
00:13:06,767 --> 00:13:08,266
That's the marinara
that we made.
381
00:13:08,266 --> 00:13:10,700
-Tomato paste,
bay leaf over here.
-[Guy] Italian parsley.
382
00:13:10,767 --> 00:13:12,000
How long is this gonna cook,
chef?
383
00:13:12,066 --> 00:13:14,066
-It's gonna be
about 45 minutes.
-[Guy] Beautiful.
384
00:13:14,066 --> 00:13:15,867
So we're gonna go right in
to make the lasagna pizza.
385
00:13:15,867 --> 00:13:19,166
We opened up the dough,
marinara sauce,
mozzarella cheese.
386
00:13:19,166 --> 00:13:21,066
The Bolognese sauce.
Ricotta cheese.
387
00:13:21,066 --> 00:13:22,467
We're gonna make two pizzas
the same way.
388
00:13:22,467 --> 00:13:24,467
Okay, so one's done,
bake it off.
389
00:13:24,467 --> 00:13:26,000
Get the next one done,
bake it off.
390
00:13:26,000 --> 00:13:27,100
Now I got it.
391
00:13:27,100 --> 00:13:29,066
All right, chef, let's see it.
392
00:13:29,066 --> 00:13:31,367
-Two pies are down.
-[Richie] Drape it all around.
393
00:13:31,367 --> 00:13:33,000
-Tuck it in.
-Tuck me in after this.
394
00:13:33,000 --> 00:13:34,367
-[Guy] Back in the oven.
-Eight minutes.
395
00:13:34,367 --> 00:13:35,567
-Just to brown off the top.
-That's it.
396
00:13:35,567 --> 00:13:36,867
[Hunter] Look at the size
of that.
397
00:13:36,867 --> 00:13:38,967
I love this garlic
butter touch on the top.
398
00:13:38,967 --> 00:13:40,867
-[Richie] Parmesan cheese.
-[Guy] A little fresh basil.
399
00:13:40,867 --> 00:13:42,767
[Richie] Then we're gonna
cut this massive thing.
400
00:13:42,767 --> 00:13:44,767
-You got a little side
marinara with it.
-[Hunter] Go ahead.
401
00:13:46,166 --> 00:13:48,467
-That is a lot of pie.
-Mmm, oh my gosh.
402
00:13:48,467 --> 00:13:50,767
[Guy] It's got great texture,
it's got great chew.
403
00:13:50,767 --> 00:13:51,967
I think it's genius.
404
00:13:51,967 --> 00:13:53,100
-[Hunter] Let's see it.
-Huh?
405
00:13:53,100 --> 00:13:54,467
-You're a madman.
-Man's an animal.
406
00:13:54,467 --> 00:13:56,567
Pizza lasagna ready to go!
407
00:13:56,567 --> 00:13:57,900
Top layer's kinda crispy
408
00:13:57,967 --> 00:13:59,367
-with that garlic-y flavor.
Good.
-Right?
409
00:13:59,367 --> 00:14:02,900
Pizza and lasagna
in the same dish?
it's amazing.
410
00:14:02,967 --> 00:14:05,266
Good friends of mine
and they're in the food world.
411
00:14:05,266 --> 00:14:06,867
Would this be the kind
of place you'd send people?
412
00:14:06,867 --> 00:14:08,467
-Oh, absolutely.
-We'll be back.
413
00:14:08,467 --> 00:14:10,266
Cassidy, here's
your roast pork sandwich.
414
00:14:10,266 --> 00:14:13,100
This is a Vegas experience
that people write home about.
415
00:14:13,166 --> 00:14:14,767
-You're a walking legend.
-Hey, I try hard.
416
00:14:14,767 --> 00:14:16,600
Well done, and congratulations
on the engagement.
417
00:14:16,667 --> 00:14:17,934
{\an8}We'll see you at the wedding.
418
00:14:19,867 --> 00:14:22,367
Coming up,
we're staying in Vegas
for vegan.
419
00:14:22,367 --> 00:14:25,567
This right here is, like,
the gateway
to plant-based menus.
420
00:14:25,567 --> 00:14:27,700
Like a fresh take
on a Greek gyro...
421
00:14:27,767 --> 00:14:28,867
This big old monster.
422
00:14:28,867 --> 00:14:31,967
{\an8}...and meatless Italian
meats all day long.
423
00:14:31,967 --> 00:14:32,767
{\an8}-That's crazy!
-That's awesome.
424
00:14:38,767 --> 00:14:40,400
All right, Hunter,
I let you drive.
425
00:14:40,467 --> 00:14:41,567
Where are you takin' me?
426
00:14:41,567 --> 00:14:43,100
All right, so you know
how Las Vegas is, like,
427
00:14:43,100 --> 00:14:45,066
-the melting pot of all foods?
-Okay.
428
00:14:45,066 --> 00:14:46,600
And I know you didn't
like the food your parents
429
00:14:46,667 --> 00:14:48,066
made you eat
when you were a kid.
430
00:14:48,066 --> 00:14:50,100
You mean when
they were vegetarian?
Yeah, I got you.
431
00:14:50,166 --> 00:14:52,667
Well, this place
is a butcher shop,
432
00:14:52,667 --> 00:14:54,000
but not your average
butcher shop.
433
00:14:54,066 --> 00:14:56,000
-All right, I see it's got
a drive-through.
-It does!
434
00:14:56,066 --> 00:14:59,000
-[Guy] Okay.
-[Hunter] And they do the bomb
vegan meats.
435
00:14:59,066 --> 00:15:00,500
[Guy] Vegan meats in Vegas?
436
00:15:00,567 --> 00:15:01,467
I love it!
437
00:15:01,467 --> 00:15:03,200
-This is NoButcher.
-Right on.
438
00:15:04,600 --> 00:15:07,166
{\an8}We're gonna need an Aloha
with a side of egg.
439
00:15:07,166 --> 00:15:09,367
I have tried every sandwich
on the menu.
440
00:15:09,367 --> 00:15:11,300
You'd never think
you were not eating meat.
441
00:15:11,367 --> 00:15:13,266
We have a NoTuna here.
442
00:15:13,266 --> 00:15:14,266
[Guy] How did you find
this place?
443
00:15:14,266 --> 00:15:15,266
Good friend of mine owns it.
444
00:15:15,300 --> 00:15:17,100
-Okay.
-And introduced me
to vegan food.
445
00:15:17,166 --> 00:15:18,767
[Guy] You weren't
vegan before?
446
00:15:18,767 --> 00:15:22,100
Honestly, not vegan now,
but a vegan food lover
because of this amazing place.
447
00:15:22,166 --> 00:15:24,000
[Guy] And the plant-based
pied pipers
448
00:15:24,000 --> 00:15:27,300
are owners Sebastian Mueller,
and Alecia Ghilarducci.
449
00:15:27,367 --> 00:15:29,000
I was experimenting
with vegan meats,
450
00:15:29,066 --> 00:15:30,900
and Alicia was doing
vegan cheeses.
451
00:15:30,967 --> 00:15:34,667
{\an8}I was just curious
if there's a way to bring
it to the next level.
452
00:15:34,667 --> 00:15:36,867
[Guy] And now that their Vegas
gambles a winner,
453
00:15:36,867 --> 00:15:40,100
chef Nora Thomas
is dealing out
that deli goodness.
454
00:15:40,166 --> 00:15:41,300
How'd you become a vegan chef?
455
00:15:41,367 --> 00:15:43,166
{\an8}I decided I wanted
a vegan job,
456
00:15:43,166 --> 00:15:44,767
and I knew how to cook.
457
00:15:44,767 --> 00:15:46,000
Greek sandwich here.
458
00:15:46,066 --> 00:15:47,600
I love the Greek.
459
00:15:47,667 --> 00:15:49,367
[man] It's got cucumbers,
it's got onions.
460
00:15:49,367 --> 00:15:50,767
The meat on it is really good.
461
00:15:50,767 --> 00:15:55,000
I actually think it's better
than going to the Greek
restaurants.
462
00:15:55,066 --> 00:15:57,000
So we're gonna be making
our NoGyro meat.
463
00:15:57,066 --> 00:15:58,367
So it's gyro meat.
464
00:15:58,367 --> 00:16:00,500
-Which is typically made
out of, like, lamb and meat.
-Right.
465
00:16:00,567 --> 00:16:02,500
We're gonna start
with our vital wheat gluten,
466
00:16:02,567 --> 00:16:04,767
mushroom powder,
dried minced onion,
467
00:16:04,767 --> 00:16:07,200
granulated onion,
coarse black pepper here.
468
00:16:07,266 --> 00:16:08,400
-Of course you do.
-Hmm.
469
00:16:08,467 --> 00:16:09,400
[Nora] Ground rosemary,
470
00:16:09,467 --> 00:16:11,000
oregano, marjoram,
471
00:16:11,000 --> 00:16:12,100
-cumin.
-[Guy] Got it.
472
00:16:12,100 --> 00:16:13,667
Copious amounts of garlic.
473
00:16:13,667 --> 00:16:14,667
[Nora] Add it to our water.
474
00:16:14,667 --> 00:16:15,700
Soya sauce.
475
00:16:15,767 --> 00:16:17,767
Oil and browning liquid.
476
00:16:17,767 --> 00:16:20,166
-[Guy] Drizzle this in.
- [Nora] Just needs
a light mix.
477
00:16:20,166 --> 00:16:21,567
Once that's finished...
478
00:16:21,567 --> 00:16:23,367
[Nora] Package it
and it's ready to go
in the oven.
479
00:16:23,367 --> 00:16:24,767
Two hours, forty minutes.
480
00:16:24,767 --> 00:16:26,400
Walk us through
the Greek seasoning.
481
00:16:26,467 --> 00:16:28,367
[Nora] Salt,
granulated garlic.
482
00:16:28,367 --> 00:16:29,367
It's gonna be oregano.
483
00:16:29,367 --> 00:16:30,266
It's gonna be or it is?
484
00:16:30,867 --> 00:16:32,000
It is now oregano.
485
00:16:32,066 --> 00:16:33,166
Now it's oregano!
486
00:16:33,166 --> 00:16:34,567
[Nora] Granulated onion,
487
00:16:34,567 --> 00:16:36,367
marjoram, black pepper,
488
00:16:36,367 --> 00:16:40,166
ground thyme,
cinnamon, parsley,
nutmeg, dill,
489
00:16:40,166 --> 00:16:41,300
and basil.
490
00:16:41,367 --> 00:16:43,800
Season our gyro meat
in the pan.
491
00:16:43,867 --> 00:16:45,567
Next, I assume we gotta
do a tzatziki.
492
00:16:45,567 --> 00:16:47,000
All right, tzatziki.
493
00:16:47,000 --> 00:16:48,266
-So we're gonna start
with vegenaise--
-What did you say?
494
00:16:48,266 --> 00:16:49,400
"Okay, Tootsie?"
495
00:16:49,467 --> 00:16:50,900
All right, [emphasized]
tzatziki!
496
00:16:50,967 --> 00:16:52,667
[mocking] "All right,
tzatziki."
497
00:16:52,667 --> 00:16:54,000
I don't have any pet
names for you!
498
00:16:54,066 --> 00:16:55,100
No? Why not?
499
00:16:55,100 --> 00:16:57,100
-Not yet, we've just met!
-Okay, please.
500
00:16:57,100 --> 00:16:58,867
-[Nora] So this vegenaise.
-[Guy] Vegan mayonnaise.
501
00:16:58,867 --> 00:17:00,066
[Nora] Pureed cucumber.
502
00:17:00,066 --> 00:17:03,600
Garlic powder,
black pepper, dill, salt.
503
00:17:03,667 --> 00:17:05,400
-I assume parsley.
-Parsley, you got it.
504
00:17:05,467 --> 00:17:06,300
Chives.
505
00:17:06,367 --> 00:17:07,266
Lemon juice.
506
00:17:07,266 --> 00:17:08,567
Apple cider vinegar.
507
00:17:08,567 --> 00:17:09,767
[Guy] Time to build it?
508
00:17:09,767 --> 00:17:10,700
-Time to build it!
-Sweet.
509
00:17:10,700 --> 00:17:12,166
[Nora] So we toasted
our bread.
510
00:17:12,166 --> 00:17:14,100
Spring mix. NoGyro.
511
00:17:14,166 --> 00:17:15,367
The tzatziki sauce.
512
00:17:15,367 --> 00:17:17,300
Tile some tomato and cucumber.
513
00:17:17,367 --> 00:17:18,266
-[Hunter] Tile?
-[Nora] We're tiling!
514
00:17:18,266 --> 00:17:19,467
-We're tiling.
-Oh, we're tiling.
515
00:17:19,467 --> 00:17:20,567
[Nora] Some red onion.
516
00:17:20,567 --> 00:17:23,166
And that's our Greek sandwich.
517
00:17:23,166 --> 00:17:24,266
[Guy] This big old monster.
518
00:17:24,266 --> 00:17:25,800
-Hunter, you get a free stick.
-Thank you.
519
00:17:30,900 --> 00:17:35,200
The only thing that keeps
that from being the sliced
rotisserie meat
520
00:17:35,266 --> 00:17:37,066
is the fact that it's
going into bread rolls...
521
00:17:37,066 --> 00:17:38,467
-Right.
-...and not going
into pita.
522
00:17:38,467 --> 00:17:41,300
The texture is so close.
523
00:17:41,367 --> 00:17:44,200
The tzatziki really sings,
especially with the pureed
cucumber in it.
524
00:17:44,266 --> 00:17:46,567
And then the fresh tomato
and red onion...
525
00:17:46,567 --> 00:17:47,800
-[Guy] Delicious.
-[Hunter] Very delicious.
526
00:17:47,867 --> 00:17:50,000
Greek with potato salad.
527
00:17:50,000 --> 00:17:52,200
I love the tzatziki sauce.
528
00:17:52,266 --> 00:17:55,367
The meat tastes just like
the meat you get off
of a spit.
529
00:17:55,367 --> 00:17:56,800
It just tastes so fresh.
530
00:17:56,800 --> 00:18:01,000
This right here to me
is, like, the gateway
to plant-base menus.
531
00:18:01,000 --> 00:18:03,800
I would wholly start
trying other things
just because of that.
532
00:18:03,867 --> 00:18:05,767
Pulled pork
with a side of bowtie.
533
00:18:05,767 --> 00:18:07,066
How many different
items do you make?
534
00:18:07,066 --> 00:18:08,367
About 10 different meats.
535
00:18:08,367 --> 00:18:09,967
I have an Italian cold cut.
536
00:18:09,967 --> 00:18:14,367
The Italian cold cut sandwich
it's got all the meats
and the flavor
537
00:18:14,367 --> 00:18:16,200
which you would expect
in an Italian sandwich.
538
00:18:16,266 --> 00:18:17,667
It's just really yummy.
539
00:18:17,667 --> 00:18:19,300
[Guy] I know that you make
an Italian cold cut sandwich.
540
00:18:19,367 --> 00:18:21,200
One of them involves
pepperoni.
541
00:18:21,266 --> 00:18:22,767
-Mmm-hmm.
-[Guy] I've never seen it.
542
00:18:22,767 --> 00:18:27,166
{\an8}So into our water,
I'm gonna do oil,
ACV, liquid smoke,
543
00:18:27,166 --> 00:18:30,500
soya sauce, garlic
tomato paste.
544
00:18:30,567 --> 00:18:33,667
So this is going
into the vital wheat gluten?
545
00:18:33,667 --> 00:18:37,000
Along with a full on
cornucopia of everything.
546
00:18:37,066 --> 00:18:39,166
[Nora] Sugar,
ground red pepper,
547
00:18:39,166 --> 00:18:40,700
ground fennel seed,
548
00:18:40,767 --> 00:18:42,367
ground mustard powder,
549
00:18:42,367 --> 00:18:44,300
paprika, granulated onion,
550
00:18:44,367 --> 00:18:45,266
red pepper flakes
551
00:18:45,266 --> 00:18:47,467
fennel seed,
coarse black pepper,
552
00:18:47,467 --> 00:18:48,667
dried minced onion.
553
00:18:48,667 --> 00:18:50,767
-Our wet ingredients.
-[Guy] Got it.
554
00:18:50,767 --> 00:18:52,700
-'Kay, so, um...
-[both] Queso?
555
00:18:52,767 --> 00:18:54,300
We're makin' pepperoni.
556
00:18:54,367 --> 00:18:56,166
[Nora] Form it,
roll it over like this.
557
00:18:56,166 --> 00:18:57,667
Into the oven we go.
558
00:18:57,667 --> 00:18:59,867
At 320, an hour 10.
559
00:18:59,867 --> 00:19:02,667
And then we have a house made
garlic-herb cream cheese.
560
00:19:02,667 --> 00:19:03,867
Oh, I wanna try that.
561
00:19:03,867 --> 00:19:06,567
Cashews, basil, oregano,
562
00:19:06,567 --> 00:19:08,467
salt, onion powder,
563
00:19:08,467 --> 00:19:09,667
garlic powder...
564
00:19:09,667 --> 00:19:11,266
-[both] Nutritional yeast.
-Yes.
565
00:19:11,266 --> 00:19:13,367
[Nora] Garlic.
Mixed for a spell.
566
00:19:13,367 --> 00:19:15,100
-ACV.
-[Nora] And lemon juice.
567
00:19:15,166 --> 00:19:16,467
Coconut oil.
568
00:19:16,467 --> 00:19:17,367
Back on.
569
00:19:17,367 --> 00:19:19,166
Final ingredient,
the almond milk.
570
00:19:20,367 --> 00:19:21,300
Definitely cream cheesy.
571
00:19:21,367 --> 00:19:22,700
-That's crazy.
-[Hunter] That's awesome!
572
00:19:22,767 --> 00:19:23,800
Last, the vinaigrette?
573
00:19:23,867 --> 00:19:25,967
Yeah! ACV, agave,
574
00:19:25,967 --> 00:19:30,500
Dijon, black pepper,
salt, oregano,
basil.
575
00:19:30,567 --> 00:19:31,967
[Guy] And one big chunk
of raw garlic.
576
00:19:31,967 --> 00:19:33,800
[Nora]
Drizzle in some canola oil.
577
00:19:34,667 --> 00:19:35,700
Delicious.
578
00:19:35,767 --> 00:19:37,667
[Nora] All right. Vegenaise.
579
00:19:37,667 --> 00:19:39,867
Garlic herb cream cheese.
580
00:19:39,867 --> 00:19:41,000
Spring mix.
581
00:19:41,066 --> 00:19:43,066
NoTurkey. Tomato.
582
00:19:43,066 --> 00:19:45,600
Pepperoni, cucumber,
red onion.
583
00:19:45,667 --> 00:19:46,667
-It's so pretty.
-Yeah.
584
00:19:46,667 --> 00:19:47,667
[Nora] Lettuce.
585
00:19:47,667 --> 00:19:49,600
Hit it with the Italian.
586
00:19:49,667 --> 00:19:51,500
-Italian cold cut.
-[Hunter] Gorgeous.
587
00:19:55,000 --> 00:19:56,467
That's an Italian all day.
588
00:19:56,467 --> 00:19:59,000
What I really like
is the vinaigrette
and the veggies.
589
00:19:59,000 --> 00:20:01,166
It's that cold aspect
of the sandwich.
590
00:20:01,166 --> 00:20:05,100
But the pepperoni,
it looks like pepperoni,
it's got the particulate.
591
00:20:06,100 --> 00:20:07,066
It's got that smoke.
592
00:20:07,066 --> 00:20:09,100
-It's delicious.
-Mmm-hmm.
593
00:20:09,166 --> 00:20:11,967
The Italian cold cut sandwich
is my all-time favorite.
594
00:20:11,967 --> 00:20:13,767
Everything is balanced
out perfectly.
595
00:20:13,767 --> 00:20:16,867
Absolutely love it.
I feel like I'm sitting
in an Italian deli right now.
596
00:20:16,867 --> 00:20:18,166
Definitely would get it again.
597
00:20:18,166 --> 00:20:19,967
NoPastrami cold cut!
598
00:20:19,967 --> 00:20:22,867
-I love this place.
-This is the best sandwich
shop in town.
599
00:20:22,867 --> 00:20:25,700
I think what you've done,
is, I think, you're breaking
things down,
600
00:20:25,767 --> 00:20:27,700
explaining that it's not
some weird hocus pocus.
601
00:20:27,767 --> 00:20:30,567
I think you've got a really
great hand at seasoning
602
00:20:30,567 --> 00:20:32,000
and balance
the way things're made.
603
00:20:32,066 --> 00:20:32,967
Awesome.
604
00:20:32,967 --> 00:20:34,266
-You're awesome!
-Aw, thank you.
605
00:20:34,266 --> 00:20:35,700
-Cheers.
-Very, very impressive.
606
00:20:37,066 --> 00:20:39,266
That's it for this week,
but don't you worry.
607
00:20:39,266 --> 00:20:42,000
I'll be looking
for more joints
all over this country.
608
00:20:42,066 --> 00:20:45,367
I'll see you next week
on Diners, Drive-ins
and Dives.
609
00:20:45,367 --> 00:20:46,867
{\an8}Listen, I gotta borrow the car
610
00:20:46,867 --> 00:20:48,767
{\an8}because I cannot wait
to eat these meatballs.
611
00:20:48,767 --> 00:20:50,600
{\an8}[Guy] I know, but it's...
it's a stick, Dennis.
612
00:20:50,667 --> 00:20:51,967
{\an8}I've driven it before,
613
00:20:51,967 --> 00:20:53,667
{\an8}and, this time,
I brought a driver.
614
00:20:53,667 --> 00:20:55,700
{\an8}[Guy] You brought a driver...
Oh, you got to be kidding.
615
00:20:55,767 --> 00:20:57,100
{\an8}He's still in diapers!
616
00:20:57,100 --> 00:20:58,166
{\an8}He's 17!
617
00:20:58,166 --> 00:20:58,767
{\an8}-Months old!
-[chuckles]