1
00:00:00,900 --> 00:00:02,166
You know, people
are asking me all the time,
2
00:00:02,166 --> 00:00:04,467
"Hey, Guy, that one joint
you checked out
in that one city
3
00:00:04,467 --> 00:00:06,600
when you were doing
Triple D, how they doin'?"
4
00:00:06,600 --> 00:00:08,367
You know, I don't know.
We should check it out.
5
00:00:10,634 --> 00:00:13,500
Over the years,
I've seen and tasted it all.
6
00:00:13,500 --> 00:00:15,066
This is ridiculous, dude.
7
00:00:15,066 --> 00:00:17,500
But it turns out,
it was only the beginning
8
00:00:17,500 --> 00:00:19,533
'cause Triple D joints
have been blowin' up
9
00:00:19,533 --> 00:00:22,166
and we're going back
to see what's cooking.
10
00:00:23,166 --> 00:00:24,266
Like on this trip,
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00:00:24,867 --> 00:00:26,166
we're in vacation mode.
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00:00:26,166 --> 00:00:28,600
[man] Treat yourself
to Flavortown.
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00:00:28,600 --> 00:00:30,000
[Guy] Hittin' up
both island...
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00:00:30,000 --> 00:00:30,266
[Guy] Hittin' up
both island...
15
00:00:30,266 --> 00:00:31,700
-Yeah, man.
-[Guy] I love it.
16
00:00:31,700 --> 00:00:32,867
...and Italian...
17
00:00:32,867 --> 00:00:34,700
[gasps] Guys, gonna
eat it with the egg.
18
00:00:34,700 --> 00:00:37,634
-...flavor.
-Thanks, Triple D.
19
00:00:37,634 --> 00:00:40,634
[Guy] There's carbonara
and Kalua pig
in Manhattan Beach.
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00:00:40,634 --> 00:00:42,166
I don't care what it is,
I wanna try it.
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00:00:42,166 --> 00:00:43,066
Mmm.
22
00:00:43,600 --> 00:00:45,367
Lau Lau in Los Angeles.
23
00:00:45,367 --> 00:00:47,734
-That reminds me of Hawaii.
-[Paul] Pick up.
24
00:00:47,734 --> 00:00:51,266
[Guy] And in Cincinnati, Ohio,
a brown stew chicken wrap...
25
00:00:51,266 --> 00:00:52,367
It's a ton of flavor
26
00:00:52,367 --> 00:00:54,066
and flavors that people dig.
27
00:00:54,066 --> 00:00:55,734
...fit for a football team.
28
00:00:55,734 --> 00:00:56,634
It's a game-changer.
29
00:00:56,634 --> 00:00:58,166
Brown stew chicken wrap.
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00:00:58,166 --> 00:00:59,367
-Mmm.
-Righteous.
31
00:00:59,367 --> 00:01:00,000
It's outstanding.
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00:01:00,000 --> 00:01:00,333
It's outstanding.
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00:01:01,266 --> 00:01:02,367
Familiar faces,
34
00:01:02,367 --> 00:01:03,734
new places,
35
00:01:03,734 --> 00:01:06,000
and more off the hook flavors.
36
00:01:06,000 --> 00:01:07,634
This is Triple D Nation.
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00:01:14,734 --> 00:01:17,467
What happens when
a restaurant that burns out
38
00:01:17,467 --> 00:01:19,166
hops a plane across the ocean
39
00:01:19,166 --> 00:01:21,266
and comes back with
the culinary knowledge
40
00:01:21,266 --> 00:01:23,867
that would make
any Italian nonna proud?
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00:01:23,867 --> 00:01:25,600
Well, you get this joint
42
00:01:25,600 --> 00:01:28,700
that I found back in 2010
in Manhattan Beach.
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00:01:28,700 --> 00:01:30,000
I'm not even thinking
about what to tell you
about this.
44
00:01:30,000 --> 00:01:31,000
I'm not even thinking
about what to tell you
about this.
45
00:01:31,000 --> 00:01:33,266
I'm just enjoying it
while I eat it.
46
00:01:33,266 --> 00:01:37,066
And this tiny place is still
cranking out tons of flavor.
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00:01:37,066 --> 00:01:38,634
This is North End Caffe.
48
00:01:41,700 --> 00:01:44,100
[man] Treat yourself
to Flavortown.
49
00:01:44,100 --> 00:01:46,734
This is a one of a kind spot
in Southern California.
50
00:01:46,734 --> 00:01:48,166
[John] Huevos Divorciados.
51
00:01:48,166 --> 00:01:50,367
[customer] Triple D
put him on the map,
52
00:01:50,367 --> 00:01:52,500
and now this place
is busy all the time.
53
00:01:52,500 --> 00:01:56,166
[Guy] Nothing my buddy,
owner and chef, John Atkinson
can't manage.
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00:01:56,166 --> 00:01:58,100
His plate's been full before.
55
00:01:58,100 --> 00:01:59,367
Quit the restaurant
business for a while,
56
00:01:59,367 --> 00:02:00,000
jump on a plane to Rome,
one-way ticket.
57
00:02:00,000 --> 00:02:01,266
jump on a plane to Rome,
one-way ticket.
58
00:02:01,266 --> 00:02:03,166
-No.
-[John] And that was it.
Italy.
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00:02:03,166 --> 00:02:04,734
-[Guy] And that's
how it started?
-That's how it started.
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00:02:06,500 --> 00:02:08,166
[John] Oh, sweet.
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00:02:08,166 --> 00:02:10,467
All right, buddy,
bring us up to speed
13 years later.
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00:02:10,467 --> 00:02:12,634
We just turned 20 years,
uh, last week.
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00:02:12,634 --> 00:02:14,266
The restaurant's killing it.
64
00:02:14,266 --> 00:02:16,166
You're on that
corner little spot.
65
00:02:16,166 --> 00:02:18,166
'Cause that was one
of the most endearing parts
of it is that
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00:02:18,166 --> 00:02:21,066
you could be sitting
at this little quaint joint
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00:02:21,066 --> 00:02:22,500
yet be able to see the ocean
68
00:02:22,500 --> 00:02:24,467
-having scratch-made
food by...
-Yep.
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00:02:24,467 --> 00:02:25,700
...an amazing chef.
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00:02:25,700 --> 00:02:27,500
[John] We got our carbonara.
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00:02:27,500 --> 00:02:28,967
The carbonara is a staple.
72
00:02:28,967 --> 00:02:30,000
One of the best pasta dishes
I've ever had.
73
00:02:30,000 --> 00:02:31,734
One of the best pasta dishes
I've ever had.
74
00:02:32,266 --> 00:02:33,533
-All right.
-Pasta time.
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00:02:33,533 --> 00:02:35,367
Gonna start with a couple
of cups of flour.
76
00:02:35,367 --> 00:02:36,600
Add some beaten egg,
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00:02:36,600 --> 00:02:38,734
a little bit of salt
to that egg and we're just
gonna mix it up.
78
00:02:38,734 --> 00:02:40,000
Just knead it.
79
00:02:40,000 --> 00:02:42,467
Now it's getting some
plastic wrap, let it rest up.
80
00:02:42,467 --> 00:02:43,867
Take about a half an hour.
81
00:02:43,867 --> 00:02:45,367
[John] About 30 minutes
in the fridge.
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00:02:45,367 --> 00:02:46,967
[Guy] We unwrap it.
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00:02:46,967 --> 00:02:48,500
Just kinda make it
into a snake.
84
00:02:48,500 --> 00:02:50,266
[Guy] Okay,
so start out at one.
85
00:02:50,266 --> 00:02:51,367
[John] And feed it.
86
00:02:51,367 --> 00:02:52,467
So I'm gonna dust this
87
00:02:52,467 --> 00:02:54,166
and I'm gonna fold it
back over the one.
88
00:02:54,166 --> 00:02:55,867
-Layer yourself, okay.
-All right.
89
00:02:55,867 --> 00:02:57,734
Then I'm gonna
kick it up to two.
90
00:02:57,734 --> 00:02:59,500
[Guy] Kinda slowly
go through it
91
00:02:59,500 --> 00:03:00,000
to really build this,
texture it.
92
00:03:00,000 --> 00:03:01,367
to really build this,
texture it.
93
00:03:01,367 --> 00:03:02,967
I take it all the way
up to five.
94
00:03:02,967 --> 00:03:04,467
Just gonna go
to the cutting side,
95
00:03:04,467 --> 00:03:06,600
just feed it right down
into your hand.
96
00:03:06,600 --> 00:03:08,500
Now we're cutting
the pancetta.
97
00:03:08,500 --> 00:03:09,700
Wow, talk about great flavor.
98
00:03:09,700 --> 00:03:10,867
Good salt to it.
99
00:03:10,867 --> 00:03:12,166
-[John] Good salt.
-[Guy] Mmm.
100
00:03:12,166 --> 00:03:13,500
-Take it.
-All right.
101
00:03:13,500 --> 00:03:15,967
We're making, uh, the sauce
for the linguine carbonara.
102
00:03:15,967 --> 00:03:18,734
Gonna start with a little bit
of olive oil, pancetta.
103
00:03:18,734 --> 00:03:21,600
We're gonna sear this up
nice and crisp,
little bit of garlic.
104
00:03:21,600 --> 00:03:23,734
-Little bit of wine.
-There you go.
105
00:03:23,734 --> 00:03:26,000
Little bit of cream,
ready for the pasta.
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00:03:26,000 --> 00:03:27,166
[Guy] That's
a healthy portion.
107
00:03:27,166 --> 00:03:29,700
About 30, 40 seconds,
going directly into the sauce.
108
00:03:29,700 --> 00:03:30,000
We're gonna add black pepper,
give it a nice little toss.
109
00:03:30,000 --> 00:03:32,600
We're gonna add black pepper,
give it a nice little toss.
110
00:03:32,600 --> 00:03:34,867
Now we're doing
little egg white
111
00:03:34,867 --> 00:03:36,734
off the heat real fast.
112
00:03:36,734 --> 00:03:38,266
Hit it with some
Pecorino Romano.
113
00:03:38,266 --> 00:03:41,100
Now to finish it,
drop the sun right on top.
114
00:03:41,100 --> 00:03:43,967
[gasps] Pasta dish, guys,
gonna eat it with the egg.
115
00:03:43,967 --> 00:03:46,000
This is what makes the sauce.
116
00:03:46,000 --> 00:03:48,166
Carbonara, egg yolk
is what it's all about.
117
00:03:48,700 --> 00:03:49,500
Mmm.
118
00:03:49,500 --> 00:03:51,467
The pasta is phenomenal.
119
00:03:51,467 --> 00:03:52,867
Pancetta's got
nice crisp to it,
120
00:03:52,867 --> 00:03:55,533
and then the only way to do it
is with the Pecorino Romano.
121
00:03:56,500 --> 00:03:58,000
-Nice job.
-Thanks, dude.
122
00:03:58,867 --> 00:04:00,000
I was selling six orders
a night, and immediately,
123
00:04:00,000 --> 00:04:01,600
I was selling six orders
a night, and immediately,
124
00:04:01,600 --> 00:04:03,700
I'm doing 70 orders
125
00:04:03,700 --> 00:04:05,000
of carbonara a day.
126
00:04:05,000 --> 00:04:07,867
Pasta carbonara
as seen on Triple D.
127
00:04:07,867 --> 00:04:11,000
It is one of the best pasta
dishes I've had and we were
in Italy last year.
128
00:04:11,000 --> 00:04:13,166
All the dishes
popping with flavor.
129
00:04:13,867 --> 00:04:14,700
What did you bring me?
130
00:04:14,700 --> 00:04:16,467
We have the Tommy Boy.
131
00:04:16,467 --> 00:04:18,467
It's almost like
it's a short-rib hamburger,
132
00:04:18,467 --> 00:04:20,266
-which is really unique.
-Walk me through it.
133
00:04:20,266 --> 00:04:22,000
[John] So here I got
some short rib.
134
00:04:22,000 --> 00:04:25,367
Get everything dredged
nicely, shaken off.
135
00:04:25,367 --> 00:04:27,000
And we're just gonna
sear this stuff off
136
00:04:27,000 --> 00:04:28,233
and get it ready to braise.
137
00:04:29,066 --> 00:04:30,000
Got a nice color on that.
138
00:04:30,000 --> 00:04:30,867
Got a nice color on that.
139
00:04:30,867 --> 00:04:32,166
Beef done.
140
00:04:32,166 --> 00:04:35,066
Got your basic mirepoix.
Onions, carrot, celery,
141
00:04:35,066 --> 00:04:37,100
tomato paste, and garlic.
142
00:04:37,100 --> 00:04:38,166
Deglaze this.
143
00:04:39,000 --> 00:04:40,367
Everything in here.
144
00:04:40,367 --> 00:04:42,900
Straight in the oven,
six hours.
145
00:04:43,700 --> 00:04:46,066
You took short rib,
braised it down,
146
00:04:46,066 --> 00:04:47,734
-let it cool...
-Yep, let it cool.
147
00:04:47,734 --> 00:04:49,166
-...then fried it.
-[John] Yeah.
148
00:04:49,166 --> 00:04:51,100
Then dropped it
in our Dixie Fry,
149
00:04:51,100 --> 00:04:53,166
flour, corn starch,
150
00:04:53,166 --> 00:04:55,100
and creole salt and water.
151
00:04:55,100 --> 00:04:57,100
Dredge it, to the fryer.
152
00:04:58,066 --> 00:04:59,867
And then it goes
on a soft bun.
153
00:04:59,867 --> 00:05:00,000
Take a little bit
of our creole rémoulade here,
154
00:05:00,000 --> 00:05:02,266
Take a little bit
of our creole rémoulade here,
155
00:05:02,266 --> 00:05:03,500
one piece of Swiss,
156
00:05:03,500 --> 00:05:06,734
cabbage slaw, fermented
Fresno chilies.
157
00:05:08,700 --> 00:05:10,700
Look at that thing.
Little more cheese,
158
00:05:10,700 --> 00:05:12,634
hip tang sauce.
159
00:05:12,634 --> 00:05:15,100
Sauce it up, baby,
and there you go.
160
00:05:15,100 --> 00:05:17,266
Tommy Boy sandwich.
161
00:05:17,266 --> 00:05:19,000
I don't know
that I've ever had
162
00:05:19,000 --> 00:05:21,500
-deep fried short rib.
-[John chuckles]
163
00:05:21,500 --> 00:05:23,266
Deep fried braised short rib.
164
00:05:23,266 --> 00:05:24,367
-Got it.
-[Guy] Little bit of slaw.
165
00:05:24,367 --> 00:05:25,333
[John] Yep.
166
00:05:27,166 --> 00:05:29,100
I love that it's
in the Dixie Fry.
167
00:05:29,100 --> 00:05:30,000
Delicious.
168
00:05:30,000 --> 00:05:30,166
Delicious.
169
00:05:30,600 --> 00:05:32,533
[John] Tommy Boy for here.
170
00:05:32,533 --> 00:05:34,734
[customer 1] The Tommy Boy
is very tasty.
171
00:05:34,734 --> 00:05:36,166
It has a unique flavor.
172
00:05:36,166 --> 00:05:38,634
Something about the tastebuds
once it touches the tongue,
173
00:05:38,634 --> 00:05:40,266
it just does the thing.
174
00:05:40,266 --> 00:05:42,700
[customer 2] He deep fries
the short rib, and then
175
00:05:42,700 --> 00:05:45,500
the pesto and the Swiss
just really made it pop.
176
00:05:45,500 --> 00:05:48,500
[customer 3] John says
he's gonna be serving,
I wanna try it.
177
00:05:48,500 --> 00:05:50,266
I don't care what it is,
I wanna try it.
178
00:05:50,266 --> 00:05:52,100
[Guy] You basically
are throwing your own little
179
00:05:52,100 --> 00:05:55,266
private dinner party
in your environment.
By the way,
180
00:05:55,266 --> 00:05:57,600
remind you how small
this joint is.
181
00:05:57,600 --> 00:05:59,100
It's small.
182
00:06:00,734 --> 00:06:04,000
[Guy] But you know
what they say, it's not
the size of the kitchen...
183
00:06:04,000 --> 00:06:05,600
[John] Making
Augilucco right now.
184
00:06:05,600 --> 00:06:06,533
[Guy] The whoey whoey?
185
00:06:06,533 --> 00:06:08,734
...it's the size
of the sandwich that matters.
186
00:06:09,367 --> 00:06:10,467
Look at the size of that.
187
00:06:12,100 --> 00:06:14,367
I will be right back
after these words.
188
00:06:14,367 --> 00:06:15,100
[chuckles]
189
00:06:18,100 --> 00:06:20,367
So here we are
in Southern California
190
00:06:20,367 --> 00:06:23,100
at one of my favorite beaches,
Manhattan Beach.
191
00:06:23,100 --> 00:06:25,500
This place is full
of character,
and speaking of characters,
192
00:06:25,500 --> 00:06:28,700
we're at a joint
where a dude bought
a one-way ticket to Italy
193
00:06:28,700 --> 00:06:30,533
to follow
his culinary passion.
194
00:06:30,533 --> 00:06:32,467
The he came home
and started cooking up
195
00:06:32,467 --> 00:06:34,734
the real deal food
here at the beach.
196
00:06:35,266 --> 00:06:36,867
[John] Homeboy Howly Bowl.
197
00:06:36,867 --> 00:06:38,166
He's thinking outside the box
198
00:06:38,166 --> 00:06:39,800
when he puts
his foods together.
199
00:06:39,800 --> 00:06:41,000
[customer] Absolutely
fantastic.
200
00:06:41,000 --> 00:06:43,367
There's usually a line.
201
00:06:43,367 --> 00:06:45,467
The week that we aired
our first Triple D,
202
00:06:45,467 --> 00:06:45,775
I got 100 people standing
outside my little restaurant.
203
00:06:45,775 --> 00:06:48,266
I got 100 people standing
outside my little restaurant.
204
00:06:48,266 --> 00:06:49,367
-No.
-[John] Nuh.
205
00:06:49,367 --> 00:06:50,800
-No idea what to do.
-[Guy] No.
206
00:06:50,800 --> 00:06:51,734
[John] Huge.
207
00:06:51,734 --> 00:06:53,100
Thanks, Triple D.
208
00:06:53,100 --> 00:06:55,800
We are doing the Kalua Pig
Monte Cristo egg rolls.
209
00:06:55,800 --> 00:06:57,467
-Looks like you're putting in
some banana leaves?
-[John] Yeah.
210
00:06:57,467 --> 00:06:58,433
Now we got a pork butt.
211
00:06:58,433 --> 00:07:00,100
-Rub this guy down
with salt.
-[Guy] All right.
212
00:07:00,100 --> 00:07:01,166
Wrap it up.
213
00:07:01,166 --> 00:07:02,367
Quite a bit of banana leaf.
214
00:07:02,367 --> 00:07:03,734
We're gonna add
a little bit of water...
215
00:07:03,734 --> 00:07:05,266
So we don't burn
on the bottom of that pan.
216
00:07:05,266 --> 00:07:06,266
...so we don't burn
on the bottom.
217
00:07:06,266 --> 00:07:07,533
-[Guy] In the oven?
-[John] Into the oven.
218
00:07:07,533 --> 00:07:10,700
-Two twenty, 12 hours.
-[Guy] Fantastic.
219
00:07:10,700 --> 00:07:13,266
[John] So now I'm gonna
start just breaking it up.
220
00:07:13,266 --> 00:07:14,634
Little bit of this
cooking liquid.
221
00:07:14,634 --> 00:07:15,775
Ready to go, and we're gonna
assemble the egg roll.
222
00:07:15,775 --> 00:07:16,467
Ready to go, and we're gonna
assemble the egg roll.
223
00:07:16,467 --> 00:07:19,166
Start with a piece
of Swiss cheese,
sliced Black Forest ham,
224
00:07:19,166 --> 00:07:21,000
-little bit of our Kalua pig.
-[Guy] I like it.
225
00:07:21,000 --> 00:07:22,000
[John] Little bit of scallion,
226
00:07:22,000 --> 00:07:23,734
-there's our teriyaki.
-Okay.
227
00:07:23,734 --> 00:07:24,800
[John] Little sesame seed.
228
00:07:24,800 --> 00:07:27,533
Just a little bit
of egg wash to seal it.
229
00:07:27,533 --> 00:07:29,600
Corner to corner.
Wrap it over.
230
00:07:29,600 --> 00:07:32,000
-And then tuck those ends in.
-Yeah, nice, dude.
231
00:07:32,000 --> 00:07:34,734
[Guy] Oh, yeah, you're talking
to a dude that makes
a lot of egg rolls.
232
00:07:34,734 --> 00:07:36,367
[John] We got a Wasabi Mojo
233
00:07:36,367 --> 00:07:37,734
and our teriyaki sauce.
234
00:07:38,100 --> 00:07:38,900
There you go.
235
00:07:39,533 --> 00:07:40,533
Get down.
236
00:07:40,900 --> 00:07:41,634
Mmm.
237
00:07:41,634 --> 00:07:43,100
Take a look at that.
238
00:07:43,100 --> 00:07:45,775
The Kalua pig just
really rocks and rolls.
239
00:07:45,775 --> 00:07:46,000
The Kalua pig just
really rocks and rolls.
240
00:07:46,000 --> 00:07:47,467
I just wanna hear
you say money.
241
00:07:47,467 --> 00:07:48,734
That's like bank.
242
00:07:48,734 --> 00:07:51,467
-Bank? Thanks, dude.
-I mean, there's money
and then there's bank.
243
00:07:51,467 --> 00:07:54,100
I got a Kalua Pig
Monte Cristo egg roll.
244
00:07:54,100 --> 00:07:56,100
I saw the egg rolls
just flying out the door.
245
00:07:56,100 --> 00:07:57,467
[Guy] You're still
doing those?
246
00:07:57,467 --> 00:07:59,533
Oh, dude, there's
people beating me
247
00:07:59,533 --> 00:08:01,734
to work at 07:00 a.m.
and they're just like,
248
00:08:01,734 --> 00:08:03,533
"When are the egg rolls?"
I'm like, "Bro.
249
00:08:04,100 --> 00:08:06,166
Bro, have a cup of coffee
250
00:08:06,166 --> 00:08:07,800
and tell me your story.
It's gonna take a while."
251
00:08:09,000 --> 00:08:09,967
[laughing]
252
00:08:11,166 --> 00:08:12,867
[John] Making
Augilucco right now.
253
00:08:12,867 --> 00:08:14,100
We're gonna load her up.
254
00:08:14,100 --> 00:08:15,775
You love the egg rolls,
you're gonna love
the Augilucco.
255
00:08:15,775 --> 00:08:16,367
You love the egg rolls,
you're gonna love
the Augilucco.
256
00:08:16,367 --> 00:08:18,600
The crispy pork
inside that sandwich
257
00:08:18,600 --> 00:08:21,100
with the crunch
of the bread, it's unreal.
258
00:08:21,100 --> 00:08:22,800
[John] Now here,
we got the Augilucco
259
00:08:22,800 --> 00:08:24,166
-and this is just--
-[Guy] The whoey whoey?
260
00:08:24,166 --> 00:08:26,100
Augilucco, basically
the same pork
261
00:08:26,100 --> 00:08:29,367
we were doing
for the Kalua Pig
Monte Cristo egg rolls.
262
00:08:29,367 --> 00:08:33,100
Gonna take a freshly baked
sub roll.
263
00:08:33,100 --> 00:08:35,266
Slather the bottom
with creole remoulade.
264
00:08:35,266 --> 00:08:37,700
Take mashed avocado,
smear it on the top.
265
00:08:37,700 --> 00:08:39,900
Three slices
of pepper jack cheese.
266
00:08:39,900 --> 00:08:43,333
And then all this pork
that we cooked,
braised, crisped up.
267
00:08:43,900 --> 00:08:44,867
All right.
268
00:08:46,266 --> 00:08:47,066
Look at that.
269
00:08:50,500 --> 00:08:51,867
Got an Augilucco.
270
00:08:53,867 --> 00:08:55,100
[Guy] The sandwich
is delicious.
271
00:08:55,100 --> 00:08:58,100
You have to California it
with some avocado.
272
00:08:58,100 --> 00:08:59,000
It's awesome.
273
00:08:59,000 --> 00:09:01,000
[John] Augilucco, table five.
274
00:09:01,000 --> 00:09:02,900
The Kalua pork that's
on the egg roll with some
275
00:09:02,900 --> 00:09:04,900
guacamole with
the creole sauce,
276
00:09:04,900 --> 00:09:06,467
it works together
so perfectly.
277
00:09:06,467 --> 00:09:09,266
[female customer] You get a
little kick, a little spice
that's in there.
278
00:09:09,266 --> 00:09:10,900
And the bread absorbs
all the juices
279
00:09:10,900 --> 00:09:13,166
so you're not losing
any of that flavor.
280
00:09:13,166 --> 00:09:15,100
-[customer] Triple D
is how I found this place.
-Really?
281
00:09:15,100 --> 00:09:15,775
All right. Well, hey, man.
282
00:09:15,775 --> 00:09:16,900
All right. Well, hey, man.
283
00:09:16,900 --> 00:09:19,367
Good to see Triple D
bring people together.
284
00:09:19,367 --> 00:09:20,867
-[customer] That's right.
-It's true, man.
285
00:09:20,867 --> 00:09:24,000
Boy, this was a great,
uh, blast from the past.
286
00:09:24,000 --> 00:09:26,867
You're creating legends
out of middleclass
working people
287
00:09:26,867 --> 00:09:29,700
all across this country
and it helps us.
288
00:09:29,700 --> 00:09:31,600
-Everybody happy?
-Yeah, everything's good.
289
00:09:31,600 --> 00:09:32,433
Keep it up, baby.
290
00:09:33,467 --> 00:09:34,800
Legend right there, folks.
291
00:09:37,100 --> 00:09:39,800
And just up the 405
in Culver City...
292
00:09:40,266 --> 00:09:41,533
What is that going on?
293
00:09:41,900 --> 00:09:43,000
...Hawaiian hits...
294
00:09:43,000 --> 00:09:44,533
-A Lau Lau dish.
-A Lau Lau.
295
00:09:44,533 --> 00:09:45,775
...and rockstar sightings.
296
00:09:45,775 --> 00:09:46,266
...and rockstar sightings.
297
00:09:46,266 --> 00:09:48,266
I come have eggs
here all the time.
298
00:09:48,266 --> 00:09:49,066
[laughing]
299
00:09:50,734 --> 00:09:52,800
That's the shot of the year.
300
00:09:56,066 --> 00:09:59,266
Now, back in 2014
in Culver City, California,
301
00:09:59,266 --> 00:10:01,166
I ate at this joint
dishin' out
302
00:10:01,166 --> 00:10:03,066
real deal Hawaiian food
303
00:10:03,066 --> 00:10:05,166
from an authentic
Egyptian guy.
304
00:10:05,166 --> 00:10:07,000
I know. I was surprised too.
305
00:10:07,000 --> 00:10:10,166
But the food is so legit
he had to open a bigger place
306
00:10:10,166 --> 00:10:11,367
to fit the locals.
307
00:10:11,367 --> 00:10:13,467
The local celebrities,
that is.
308
00:10:13,467 --> 00:10:15,734
This is Rutt's Hawaiian Cafe.
309
00:10:19,500 --> 00:10:22,367
Loco Moco ready for pickup.
310
00:10:22,367 --> 00:10:23,459
Triple D found one of the best
Hawaiian restaurants out.
311
00:10:23,459 --> 00:10:25,467
Triple D found one of the best
Hawaiian restaurants out.
312
00:10:25,467 --> 00:10:26,700
I watched a lot of Guy
313
00:10:26,700 --> 00:10:28,367
and this restaurant came up.
314
00:10:28,367 --> 00:10:30,533
It has something different
to it that I love.
315
00:10:30,533 --> 00:10:32,367
[customer] Paul's always
been a community fixture
316
00:10:32,367 --> 00:10:35,266
but ever since the show,
he's become a local celebrity.
317
00:10:35,266 --> 00:10:36,600
Aloha.
318
00:10:36,600 --> 00:10:39,000
[Guy] And Chef Paul Wahba's
a local celebrity,
319
00:10:39,000 --> 00:10:40,600
celebrating Hawaiian food
320
00:10:40,600 --> 00:10:43,634
even though his roots
are from somewhere else.
321
00:10:43,634 --> 00:10:44,867
Where are you originally from?
322
00:10:44,867 --> 00:10:47,166
Uh, originally, I was
from Egypt, but um,
323
00:10:47,166 --> 00:10:48,166
-yeah.
-Really?
324
00:10:48,166 --> 00:10:49,800
[Paul] I didn't know
what Hawaiian food was.
325
00:10:49,800 --> 00:10:51,266
I looked at the menu
326
00:10:51,266 --> 00:10:53,459
and I was like, "Oh,
my goodness, we're gonna
have SPAM on the menu?"
327
00:10:53,459 --> 00:10:53,734
and I was like, "Oh,
my goodness, we're gonna
have SPAM on the menu?"
328
00:10:53,734 --> 00:10:54,533
My goodness.
329
00:10:54,533 --> 00:10:56,367
When people come
and they guess,
330
00:10:56,367 --> 00:10:58,734
"Are you a Hawaiian?"
I go, "I'm half Hawaiian.
331
00:10:58,734 --> 00:11:00,467
Half Egyptian." He goes,
332
00:11:00,467 --> 00:11:02,000
"Oh, yeah, what part
of you Hawaiian?"
333
00:11:02,000 --> 00:11:04,166
I go, "The food half."
[laughs]
334
00:11:04,166 --> 00:11:06,867
Triple D Nation's
Lau Lau, ready pickup.
335
00:11:06,867 --> 00:11:09,367
-A Lau Lau dish?
-Lau Lau, we say twice.
336
00:11:09,367 --> 00:11:11,166
We start by trimming
the butter fish.
337
00:11:11,166 --> 00:11:14,166
-Black cod is also
known as butter fish.
-[Guy] All right.
338
00:11:15,166 --> 00:11:17,467
So there's your fish,
we got pork butt.
339
00:11:17,467 --> 00:11:19,867
-Now what do we do?
-Let's make
our marinade water.
340
00:11:19,867 --> 00:11:22,367
A little liquid smoke,
Hawaiian sea salt.
341
00:11:22,367 --> 00:11:23,459
We're gonna whisk it up
a little bit.
342
00:11:23,459 --> 00:11:24,166
We're gonna whisk it up
a little bit.
343
00:11:25,800 --> 00:11:27,634
That's gonna turn it to Kalua.
344
00:11:27,634 --> 00:11:29,467
We'll come back, we'll put it
all together in the taro leaf.
345
00:11:29,467 --> 00:11:30,734
-We'll make a Lau Lau.
-[Guy] Got it.
346
00:11:30,734 --> 00:11:34,100
[Paul] You wanna
completely cover it
so you put a lot of the taro.
347
00:11:34,100 --> 00:11:35,700
We're gonna get
the Kalua pork,
348
00:11:35,700 --> 00:11:37,100
the marinated pork
that we did,
349
00:11:37,100 --> 00:11:38,233
drop it right in the center.
350
00:11:38,700 --> 00:11:40,100
We're gonna get butterfish.
351
00:11:40,100 --> 00:11:41,166
[Guy] It's gonna go
in there with it?
352
00:11:41,166 --> 00:11:42,600
[Paul] Absolutely,
you wanna put it on top.
353
00:11:42,600 --> 00:11:44,800
Wrap it up nice and tight.
354
00:11:44,800 --> 00:11:45,967
This is ready to go.
355
00:11:45,967 --> 00:11:46,967
[Guy] Steam it
for four hours.
356
00:11:46,967 --> 00:11:48,734
[Paul] Steam it
for four hours.
357
00:11:48,734 --> 00:11:50,500
-[Guy] And that's it?
-[Paul] That's your Lau Lau.
358
00:11:50,500 --> 00:11:53,433
[Guy] Look at how
tender that pork is.
359
00:11:54,000 --> 00:11:54,800
Mmm.
360
00:11:54,800 --> 00:11:56,800
The pork is about
as ridiculously tender
361
00:11:56,800 --> 00:11:58,734
as you can imagine.
It's not over-seasoned.
362
00:12:00,166 --> 00:12:01,266
That reminds me of Hawaii.
363
00:12:01,266 --> 00:12:02,266
-Nice job.
-Thank you.
364
00:12:02,266 --> 00:12:03,166
Thank you very much.
365
00:12:03,634 --> 00:12:04,500
Lau Lau.
366
00:12:04,500 --> 00:12:05,800
Everybody started coming in
367
00:12:05,800 --> 00:12:08,800
'cause Guy Fieri was talking
about that Lau Lau plate.
368
00:12:08,800 --> 00:12:11,166
-Enjoy.
-Every time I come,
I try a new dish.
369
00:12:11,166 --> 00:12:13,266
Boneless beef short ribs.
370
00:12:13,266 --> 00:12:15,166
Well, first thing we do
is sear it off,
371
00:12:15,166 --> 00:12:17,367
get it nice and brown
on all sides.
372
00:12:17,367 --> 00:12:19,600
Now we're gonna make
the sauce for the short ribs.
373
00:12:19,600 --> 00:12:22,166
Start off with ketchup,
mustard, vinegar,
374
00:12:22,166 --> 00:12:23,459
tamari, soy sauce,
375
00:12:23,459 --> 00:12:23,700
tamari, soy sauce,
376
00:12:23,700 --> 00:12:25,533
Worcestershire sauce, pepper,
377
00:12:25,533 --> 00:12:27,166
garlic, brown sugar.
378
00:12:27,166 --> 00:12:30,266
This is gonna give it a good
nice sweet flavor.
379
00:12:30,266 --> 00:12:32,800
I'm gonna pour it in,
mix it up a little bit,
380
00:12:32,800 --> 00:12:34,367
diced onion on top.
381
00:12:34,367 --> 00:12:36,166
Cover it tight,
put it in the oven
382
00:12:36,166 --> 00:12:38,000
two and a half hours.
383
00:12:38,000 --> 00:12:39,100
Two scoops rice.
384
00:12:39,100 --> 00:12:40,634
Homemade macaroni salad.
385
00:12:40,634 --> 00:12:43,066
Boneless beef short rib plate.
386
00:12:43,066 --> 00:12:44,266
[waitress] Here's
your short ribs.
387
00:12:44,266 --> 00:12:46,166
They braise it
and then they broil it
388
00:12:46,166 --> 00:12:50,166
and that sauce that it has
is just so savory,
so delicious.
389
00:12:50,166 --> 00:12:52,467
Best part about it
is it's so filling.
I can't get enough.
390
00:12:52,467 --> 00:12:53,459
I'm getting real Hawaiian food
every time I come here.
391
00:12:53,459 --> 00:12:55,266
I'm getting real Hawaiian food
every time I come here.
392
00:12:55,266 --> 00:12:57,367
We got original
fried Hawaiian Rio,
393
00:12:57,367 --> 00:13:00,166
the Gene Simmons
teriyaki beef plate.
394
00:13:00,166 --> 00:13:01,734
We're gonna do Hawaiian Rio.
395
00:13:01,734 --> 00:13:04,533
-Uh, a fried Hawaiian Rio.
-All right.
396
00:13:04,533 --> 00:13:05,867
What is that going on?
397
00:13:07,600 --> 00:13:08,900
-Hello?
-Excuse me.
398
00:13:09,533 --> 00:13:11,367
-[screams]
-[all exclaiming]
399
00:13:11,367 --> 00:13:12,066
[all cheering]
400
00:13:18,967 --> 00:13:20,867
I come have eggs
here all the time.
401
00:13:20,867 --> 00:13:22,467
Rutt's has been my fav.
402
00:13:22,467 --> 00:13:23,459
[Guy] What is this
you're gonna make for Gene?
403
00:13:23,459 --> 00:13:23,967
[Guy] What is this
you're gonna make for Gene?
404
00:13:23,967 --> 00:13:25,467
The original Hawaiian Rio
405
00:13:25,467 --> 00:13:27,467
-with teriyaki beef style.
Yes.
-Royale?
406
00:13:27,467 --> 00:13:30,066
Gene Simmons comin',
I go, "That's his favorite."
407
00:13:30,066 --> 00:13:30,967
[Guy] So what do we got, chef?
408
00:13:30,967 --> 00:13:32,634
We'll put a little bit
of veggie oil in here.
409
00:13:32,634 --> 00:13:34,066
Sauteed onion and sprouts.
410
00:13:34,066 --> 00:13:35,500
Little bit
of the bean sprouts.
411
00:13:35,500 --> 00:13:38,066
And we're gonna do is gonna
scramble three egg
with the teriyaki beef.
412
00:13:38,600 --> 00:13:40,333
I'm-- I'm helpless.
413
00:13:42,500 --> 00:13:43,333
Wow.
414
00:13:43,600 --> 00:13:44,533
Nicely done.
415
00:13:44,533 --> 00:13:46,867
I'm never gonna get
rid of this towel. [laughs]
416
00:13:46,867 --> 00:13:48,266
[Paul] We put your
scrambled eggs on there.
417
00:13:48,266 --> 00:13:49,166
Right on top, sir.
418
00:13:50,967 --> 00:13:52,100
Come on.
419
00:13:52,100 --> 00:13:53,367
Well, I hope we're hungry.
420
00:13:53,367 --> 00:13:53,459
Just so you know,
you're gonna burn your mouth.
421
00:13:53,459 --> 00:13:55,166
Just so you know,
you're gonna burn your mouth.
422
00:13:55,166 --> 00:13:55,867
Look at this.
423
00:13:55,867 --> 00:13:57,533
When would this ever happen?
424
00:13:57,533 --> 00:13:58,367
[exclaims]
425
00:13:58,367 --> 00:13:59,233
[laughing]
426
00:14:01,967 --> 00:14:04,467
That's the shot of the year.
427
00:14:04,467 --> 00:14:06,467
Guy gave me advice.
He goes, "Prepare,
428
00:14:06,467 --> 00:14:07,867
be ready for people to come."
429
00:14:07,867 --> 00:14:10,066
It's not possible with that
little restaurant
430
00:14:10,066 --> 00:14:11,533
to accommodate
all these people.
431
00:14:11,533 --> 00:14:13,266
[female customer] He had
to change locations.
432
00:14:13,266 --> 00:14:15,000
Lines were going
around the block.
433
00:14:15,000 --> 00:14:15,967
Building is much bigger.
434
00:14:15,967 --> 00:14:17,600
[Paul] We just started
two new locations,
435
00:14:17,600 --> 00:14:19,533
one in Gardena
and one in Azusa.
436
00:14:19,533 --> 00:14:21,166
[customer] The best way
to put it is it was
437
00:14:21,166 --> 00:14:22,867
more dive-y,
now it's more diner-y.
[chuckles]
438
00:14:24,100 --> 00:14:25,367
Wow.
439
00:14:25,367 --> 00:14:28,000
You're two miles from
the beach, two miles
from the studios.
440
00:14:28,000 --> 00:14:29,266
Smack-dab
in the middle of it all,
441
00:14:29,266 --> 00:14:31,266
and you're making
authentic Hawaiian?
442
00:14:31,266 --> 00:14:33,100
-Absolutely.
-With a dude who's from Egypt.
443
00:14:33,100 --> 00:14:34,000
-Nice job.
-Thank you.
444
00:14:36,700 --> 00:14:38,467
[Guy] And coming up
in Cincinnati,
445
00:14:38,467 --> 00:14:40,600
he's gone from
the football field...
446
00:14:40,600 --> 00:14:42,533
Tackling people and now
we're tackling chicken.
447
00:14:42,533 --> 00:14:43,800
...to Flavortown.
448
00:14:43,800 --> 00:14:44,600
Mmm.
449
00:14:44,600 --> 00:14:45,700
This is outstanding.
450
00:14:45,700 --> 00:14:48,000
And brought his
Jamaican jerk with him.
451
00:14:48,000 --> 00:14:49,533
I need a jerk chicken combo.
452
00:14:49,533 --> 00:14:52,066
Close your eyes
and shake your head. [laughs]
453
00:14:55,867 --> 00:14:57,734
You know, people get
in the restaurant business
454
00:14:57,734 --> 00:14:59,166
for all kinds of reasons.
455
00:14:59,166 --> 00:15:01,700
For a lot of 'em, well,
it's a family connection.
456
00:15:01,700 --> 00:15:03,467
For some,
it's a life passion.
457
00:15:03,467 --> 00:15:05,533
And for others, well,
they see an opportunity
458
00:15:05,533 --> 00:15:06,900
and they just run with it.
459
00:15:06,900 --> 00:15:08,600
Now back in 2014
460
00:15:08,600 --> 00:15:10,100
in Cincinnati, Ohio,
461
00:15:10,100 --> 00:15:13,800
I met up with this guy
who traded
running football routes
462
00:15:13,800 --> 00:15:14,900
for running a restaurant.
463
00:15:15,367 --> 00:15:16,634
Now he's scored big time
464
00:15:16,634 --> 00:15:18,600
with even more
Jamaican favorites.
465
00:15:18,600 --> 00:15:20,266
This is Island Frydays.
466
00:15:25,166 --> 00:15:26,533
Oxtail Rice N Peas.
467
00:15:26,533 --> 00:15:28,867
This has been my go-to
spot for the last decade
468
00:15:28,867 --> 00:15:30,367
bringing that
Jamaican cuisine.
469
00:15:30,367 --> 00:15:31,467
[Leo] Jerk chicken wrap.
470
00:15:31,467 --> 00:15:33,467
Everybody's found this
hidden gem up here
471
00:15:33,467 --> 00:15:36,100
on Short Vine. It's become
a household name
here in Cincinnati.
472
00:15:36,100 --> 00:15:37,467
Escovitch with yellow rice.
473
00:15:37,467 --> 00:15:39,634
[female customer] I saw that
Guy had been here before,
474
00:15:39,634 --> 00:15:40,867
gotta check this place out.
475
00:15:40,867 --> 00:15:43,100
There's nothing else
like it in the city.
476
00:15:43,100 --> 00:15:46,000
[Guy] And there's nothing
like Jamaican born
chef, Leo Morgan,
477
00:15:46,000 --> 00:15:48,433
who's a captain in the kitchen
and on the field.
478
00:15:49,367 --> 00:15:51,000
I was the number one
outside linebacker
479
00:15:51,000 --> 00:15:52,634
in the nation
out of junior college
480
00:15:52,634 --> 00:15:53,659
coming to UC, so...
481
00:15:53,659 --> 00:15:54,166
coming to UC, so...
482
00:15:54,166 --> 00:15:55,634
-You played, you got injured.
-Yes.
483
00:15:55,634 --> 00:15:56,867
How did you end up
in the restaurant?
484
00:15:56,867 --> 00:16:00,166
Before I left college,
I used to always
cook for my teammates.
485
00:16:00,166 --> 00:16:01,867
Football only
lasts for so long.
486
00:16:01,867 --> 00:16:05,900
When you have one
of the world's most powerful
food ambassadors
487
00:16:05,900 --> 00:16:08,867
coming to your spot.
I mean, it's wonderful, man.
488
00:16:08,867 --> 00:16:10,266
I've heard about your
489
00:16:10,266 --> 00:16:12,367
statistics
on the football field.
490
00:16:12,367 --> 00:16:14,967
But everybody's told me
about this chicken.
491
00:16:15,867 --> 00:16:17,900
Tackling people and now
we're tackling chicken,
492
00:16:17,900 --> 00:16:19,000
is different story, you know?
493
00:16:19,000 --> 00:16:20,166
So what are we gonna
start with first here?
494
00:16:20,166 --> 00:16:21,533
[Leo] We're gonna add
the jerk seasoning.
495
00:16:21,533 --> 00:16:23,634
So this looks like the regular
cast of characters
496
00:16:23,634 --> 00:16:23,659
when I do my jerk.
497
00:16:23,659 --> 00:16:25,000
when I do my jerk.
498
00:16:25,000 --> 00:16:26,533
And this right here,
we call it Allspice.
499
00:16:26,533 --> 00:16:29,166
[Leo] This is gonna be
the base of your seasoning.
500
00:16:29,166 --> 00:16:30,266
Scotch bonnet pepper.
501
00:16:30,266 --> 00:16:31,166
-[Guy] Onions?
-[Leo] Onions.
502
00:16:31,166 --> 00:16:32,867
-He's very graceful.
-Garlic.
503
00:16:34,634 --> 00:16:36,634
It's like an offering
to the gods.
504
00:16:36,634 --> 00:16:37,734
-All right.
-[both laugh]
505
00:16:40,734 --> 00:16:41,967
-Can we taste it?
-Yeah, man.
506
00:16:42,467 --> 00:16:43,867
Dip your spoon, man, come on.
507
00:16:43,867 --> 00:16:45,900
[chuckling] Dip
your spoon, man.
508
00:16:45,900 --> 00:16:46,867
Spice up your life.
509
00:16:47,166 --> 00:16:48,467
Oh, wow, man!
510
00:16:48,467 --> 00:16:49,900
-Want some water?
-Ah! No.
511
00:16:49,900 --> 00:16:51,000
[laughing]
512
00:16:51,800 --> 00:16:53,166
-Now we're gonna
season the chicken.
-[Guy] Okay.
513
00:16:53,166 --> 00:16:53,659
-And rub it in by hand?
-[Leo] Yes, sir.
514
00:16:53,659 --> 00:16:55,266
-And rub it in by hand?
-[Leo] Yes, sir.
515
00:16:55,266 --> 00:16:56,867
[Guy] All right, so we
let this go for a day
516
00:16:56,867 --> 00:16:58,166
-and then
we'll throw it on the grill.
-[Leo] Yes, sir.
517
00:17:00,166 --> 00:17:02,467
-[Guy] This
is the basting technique?
-Yeah, man.
518
00:17:02,467 --> 00:17:03,734
[Guy] I love it.
519
00:17:03,734 --> 00:17:05,333
-So now we're gonna
pull this off?
-[Leo] Yes.
520
00:17:09,600 --> 00:17:10,533
Like butter.
521
00:17:11,634 --> 00:17:13,367
Yeah, with the rice and peas.
522
00:17:13,367 --> 00:17:15,634
Cabbage, some plantains.
523
00:17:16,166 --> 00:17:17,634
Piece of chicken.
524
00:17:17,634 --> 00:17:18,700
Finishing sauce.
525
00:17:18,700 --> 00:17:21,166
Same jerk rub, we just,
you know, we cook it down.
526
00:17:21,166 --> 00:17:22,967
-I like it, man.
-Appreciate you.
527
00:17:23,700 --> 00:17:24,634
Mmm.
528
00:17:24,634 --> 00:17:26,533
The wood flavor makes
all the difference.
529
00:17:26,533 --> 00:17:28,467
-The rub isn't as hot...
-[Leo] Good.
530
00:17:28,467 --> 00:17:30,000
as when I tasted it straight
out of the mixer.
531
00:17:30,000 --> 00:17:31,734
But it's really deep, mmm.
532
00:17:31,734 --> 00:17:33,166
This is outstanding.
533
00:17:33,166 --> 00:17:35,734
Jerk chicken, Rice N Peas,
Triple D style.
534
00:17:35,734 --> 00:17:37,166
[female customer] Once
Triple D came,
535
00:17:37,166 --> 00:17:39,467
that's when you started
getting the longer lines.
536
00:17:39,467 --> 00:17:41,367
We outgrew our space here.
537
00:17:41,367 --> 00:17:43,166
Now we have a takeout window.
538
00:17:43,166 --> 00:17:44,734
[man] Oxtail and Rice N Peas.
539
00:17:44,734 --> 00:17:47,000
They have a window now
where you just go up to.
540
00:17:47,000 --> 00:17:48,100
You're in and out.
541
00:17:48,100 --> 00:17:49,533
Brown stew chicken wrap.
542
00:17:49,533 --> 00:17:51,900
So it's a wrap, it's to-go
and it's fast.
543
00:17:51,900 --> 00:17:53,659
Wrap filled with rice,
lettuce, tomato,
544
00:17:53,659 --> 00:17:54,166
Wrap filled with rice,
lettuce, tomato,
545
00:17:54,166 --> 00:17:56,433
and the brown stew chicken,
it's a game changer.
546
00:17:57,467 --> 00:17:58,867
We're gonna make
our stew sauce.
547
00:17:58,867 --> 00:18:00,700
Scallions, garlic,
548
00:18:00,700 --> 00:18:02,734
onions, ginger.
549
00:18:02,734 --> 00:18:04,166
Scotch bonnets.
550
00:18:04,166 --> 00:18:06,800
Can't have Jamaican flavors
without having ginger
and scotch bonnet.
551
00:18:06,800 --> 00:18:08,734
Ketchup, barbeque sauce,
552
00:18:08,734 --> 00:18:10,634
sugar, browning liquid.
553
00:18:10,634 --> 00:18:12,467
Pineapple glaze, paprika,
554
00:18:12,467 --> 00:18:14,100
island all-purpose seasoning.
555
00:18:14,100 --> 00:18:16,467
Soy sauce, honey as well.
556
00:18:16,467 --> 00:18:17,533
Add our water.
557
00:18:18,367 --> 00:18:20,467
We're gonna add it
to the butt.
558
00:18:20,467 --> 00:18:22,700
Add the water.
Once it's come to a boil,
559
00:18:22,700 --> 00:18:23,659
add our carrots, red peppers
and green peppers.
560
00:18:23,659 --> 00:18:25,467
add our carrots, red peppers
and green peppers.
561
00:18:25,467 --> 00:18:27,367
I'm gonna stew it
for about 45 minutes.
562
00:18:27,367 --> 00:18:29,734
Then we're gonna
deep fry the chicken.
563
00:18:31,367 --> 00:18:32,700
Now we're gonna
add it to the stew.
564
00:18:32,700 --> 00:18:35,100
We're gonna let this simmer
for about 30 minutes.
565
00:18:35,100 --> 00:18:36,700
Put the rice and peas down.
566
00:18:36,700 --> 00:18:39,367
Brown stew chicken,
lettuce and tomatoes.
567
00:18:39,367 --> 00:18:41,634
Gonna wrap it up.
568
00:18:41,634 --> 00:18:44,367
[customer 1] I have
a brown stew wrap
with steamed cabbage.
569
00:18:44,367 --> 00:18:46,367
[customer 2] The brown stew
chicken is so moist,
570
00:18:46,367 --> 00:18:47,867
probably my favorite thing
on the menu.
571
00:18:47,867 --> 00:18:49,634
The chicken is beyond savory.
572
00:18:49,634 --> 00:18:52,166
Just can't help
but just close your eyes
573
00:18:52,166 --> 00:18:53,659
and shake your head. [laughs]
574
00:18:53,659 --> 00:18:54,467
and shake your head. [laughs]
575
00:18:54,467 --> 00:18:55,600
I think they often think that
576
00:18:55,600 --> 00:18:57,467
Jamaican means too spicy.
577
00:18:57,467 --> 00:18:58,700
That's a ton of flavor
578
00:18:58,700 --> 00:19:00,367
and flavors that people dig.
579
00:19:00,367 --> 00:19:02,166
He has unique flavor
to his food. I mean,
580
00:19:02,166 --> 00:19:04,700
even from the seasonings
that he has, it's special.
581
00:19:04,700 --> 00:19:06,000
Crab boil at table three.
582
00:19:06,000 --> 00:19:08,634
[customer] We got crab,
we got egg,
we got some potatoes
583
00:19:08,634 --> 00:19:09,634
just packed with flavor.
584
00:19:09,634 --> 00:19:12,000
He does a little thing
with the ramen noodle,
585
00:19:12,000 --> 00:19:13,533
stellar, can't beat it.
586
00:19:13,533 --> 00:19:16,000
We're gonna make
our crab boil stock.
587
00:19:16,000 --> 00:19:18,600
Our scallion,
garlic and onions,
588
00:19:18,600 --> 00:19:20,533
Old Bay seasoning,
jerk powder,
589
00:19:20,533 --> 00:19:22,867
paprika, little bit
of garlic powder,
590
00:19:22,867 --> 00:19:23,659
Island Fryday's
fish seasoning.
591
00:19:23,659 --> 00:19:24,634
Island Fryday's
fish seasoning.
592
00:19:24,634 --> 00:19:25,600
Island all-purpose.
593
00:19:25,600 --> 00:19:27,533
Finally, we're gonna
do Island Magic.
594
00:19:27,533 --> 00:19:29,100
Bring that to a boil.
595
00:19:29,100 --> 00:19:30,266
Now we're gonna
add our butter,
596
00:19:30,266 --> 00:19:31,900
our whole lemon slices.
597
00:19:31,900 --> 00:19:33,900
No we're gonna put together,
we're gonna start
598
00:19:33,900 --> 00:19:35,000
now with our sausage.
599
00:19:35,000 --> 00:19:37,000
Now I'm gonna add my potatoes.
600
00:19:37,000 --> 00:19:38,734
Corn, egg, shrimp,
601
00:19:38,734 --> 00:19:40,734
crab, some ramen noodles.
602
00:19:40,734 --> 00:19:42,000
This soaks up the sauce.
603
00:19:42,000 --> 00:19:43,533
I figure if I like it,
somebody else will like it.
604
00:19:43,533 --> 00:19:47,900
No we're gonna add
our Island crab boil
stock that we made.
605
00:19:47,900 --> 00:19:49,467
Cover this up
for about six minutes,
606
00:19:49,467 --> 00:19:51,166
now we're ready
to start plating.
607
00:19:51,166 --> 00:19:53,166
Top it off with some parsley.
608
00:19:53,166 --> 00:19:53,659
Island crab boil ready.
609
00:19:53,659 --> 00:19:55,100
Island crab boil ready.
610
00:19:55,100 --> 00:19:57,266
[female customer] I have
an Island crab boil.
611
00:19:57,266 --> 00:19:58,734
Corn and then, the potatoes,
612
00:19:58,734 --> 00:20:01,467
noodles, as well as the
crab and shrimp,
613
00:20:01,467 --> 00:20:02,734
had the best flavor.
614
00:20:02,734 --> 00:20:04,533
When I tell you,
I had to take my jacket off
615
00:20:04,533 --> 00:20:05,900
and roll up
my sleeves for it.
616
00:20:05,900 --> 00:20:07,266
It was amazing.
617
00:20:07,266 --> 00:20:09,266
Escovitch Whiting.
618
00:20:09,266 --> 00:20:10,634
-You're amazing cap, man.
-Appreciate you.
619
00:20:10,634 --> 00:20:12,166
-I'm serious.
-It's all the love, you know.
620
00:20:12,166 --> 00:20:14,100
I just try to basically
do the best I can, you know.
621
00:20:14,100 --> 00:20:16,467
This is not about money.
It's about basically
622
00:20:16,467 --> 00:20:18,600
pleasing somebody's
tastebuds, you know?
623
00:20:18,600 --> 00:20:20,533
-Nice to hang with you, man.
-Appreciate you, Guy.
624
00:20:23,533 --> 00:20:23,659
Augilucco, please, for here.
625
00:20:23,659 --> 00:20:26,000
Augilucco, please, for here.
626
00:20:26,000 --> 00:20:28,100
Hungry Triple D fans
out there, money, come on.
627
00:20:28,100 --> 00:20:29,900
-Let's do this.
-Enjoy, guys.
628
00:20:29,900 --> 00:20:32,900
That, ladies and gentlemen,
is what makes up
Triple D Nation.
629
00:20:32,900 --> 00:20:35,467
Pasta carbonara
as seen on Triple D.
630
00:20:35,467 --> 00:20:37,634
One Hawaiian Royale
for Gene Simmons.
631
00:20:37,634 --> 00:20:39,166
[female customer] I have
a Triple D favorite.
632
00:20:39,166 --> 00:20:41,600
And I can't wait to see
what the other places
have been up to.
633
00:20:41,600 --> 00:20:43,734
This is what
Guy had last time.
634
00:20:43,734 --> 00:20:45,467
-Seen you on Triple D, man.
-Okay.
635
00:20:45,467 --> 00:20:47,433
Flavortown, we'll
catch you next time.
636
00:20:48,600 --> 00:20:49,467
Whoa.
637
00:20:49,467 --> 00:20:51,000
-Let me get this
out of the way.
-Oh!
638
00:20:51,000 --> 00:20:52,634
You moved like
there was something in it.
[laughs]
639
00:20:54,266 --> 00:20:55,533
Disaster.
640
00:20:55,533 --> 00:20:57,100
That can't go on, man.
641
00:20:57,100 --> 00:20:58,266
-You set me up, man.
-No, man.
642
00:20:58,266 --> 00:20:59,367
-All right.
-All right.