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00:00:01,500 --> 00:00:02,867
Hey, everybody, I'm Guy Fieri,
and we're rolling out,
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00:00:02,867 --> 00:00:06,900
looking for America's greatest
diners, drive-ins, and dives.
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00:00:07,367 --> 00:00:08,367
This trip...
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That's the bite I've been
trying to get together.
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00:00:09,634 --> 00:00:11,867
...we're digging into
stellar spots.
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That's good eats.
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Literally going over the top.
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You have got everything
but the kitchen sink here.
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There's chili-covered pasta
in Cincinnati.
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Packing it like Noah's Ark
right now, buddy.
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Creative creations piling up
in Oregon.
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I don't think I've ever had
grilled kraut on oaky
fried rice.
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And Chef Antonia Lofaso's
riding shotgun in Venice.
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And Chef Antonia Lofaso's
riding shotgun in Venice.
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[Antonia] I have never
seen you walk by
a slice of salami
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and not put it in your mouth.
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[Guy] To a sneaky
good pizzeria.
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This is a hidden gem.
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Dressing up the dough.
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This thing's loading up.
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Delicious.
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That's all right here,
right now,
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on Diners, Drive-Ins,
and Dives.
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[theme music playing]
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All right, Antonia, so we park
here to walk over to Scopa?
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All right, Antonia, so we park
here to walk over to Scopa?
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[Antonia] No,
we're not eating at Scopa.
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No, I said, where are we going
for lunch today?
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And you said, we're going over
to Scopa.
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No, I said, we're going
to a place by Scopa.
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Don't you remember Mario?
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He did an episode of Triple-G.
He made an avocado pizza.
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He won.
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-Oh.
-This is his place.
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-Oh, Okay, I'm sorry.
I got it.
-Yeah, yeah, yeah.
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So he works at Scopa.
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No, this has nothing to do
with Scopa.
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It's by Scopa.
We're going to South End.
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You should have just said it.
This is South End.
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-Why didn't you
just say that?
-I did, like, 20 times.
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-Why didn't you
just say that?
-I did, like, 20 times.
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-Burrata bomb ready.
-[man] South End Restaurant
in Venice, California
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is one of my favorite places
to go for pizza, wine,
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and good times with friends.
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Beef bresaola.
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It's the next level
of Italian food.
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[Guy] And it's
Chef Mario Vollera
who's raising the bar
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with all the culinary
knowledge he got straight
from the source.
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Where are you from in Italy?
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How often does Antonia eat
over here?
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-Always.
-Pizza party.
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Pizza parties.
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It's fancy pizzas plus
amazing appetizers.
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Table 16, onion brie tart.
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Table 16, onion brie tart.
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The brie and onion tart
is always amazing.
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Topped with arugula,
apples, brie cheese.
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[woman] It's made
on the black dough,
so it's very unusual.
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-It's very good.
-[Guy] What are we gonna
make first?
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-[Guy] Let's go.
-[Mario] Water, squid ink...
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-[Antonia] Quack.
-You're quacking me up.
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[Mario] Salt...
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We let it rest about 30
to 40 minutes in the fridge.
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Take your dough out.
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I'm gonna teach you a thing
called a sheeter.
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[Mario speaking]
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Part bake for about
three to four minutes.
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-Next up?
-[Mario] We're going to make
our red wine soaked onions.
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-Next up?
-[Mario] We're going to make
our red wine soaked onions.
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Water, onions, sugar,
and fruity red wine.
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-[Guy] Fruity?
-[Mario] Yeah.
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Simmer for about
10 to 15 minutes.
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Anything else
we need to prepare?
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-The balsamic reduction.
-Got it.
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[Mario] Some sugar,
balsamic vinegar,
and balsamic syrup.
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[Antonia] It's like
balsamic starter.
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She's so proud of herself
she came up with that.
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-Now we build this.
-[Mario] Yeah.
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We're gonna put some
olive oil on it.
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-Onions. Yeah.
-[Guy whistling]
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If you call it onion tart,
you better onion it up.
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-[Mario] Brie.
-[Guy] The Italian brie.
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[Antonia] Mm-hmm.
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Once the tart is baked,
I cut it.
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Once the tart is baked,
I cut it.
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A little bit of arugula,
a little bit of apple,
and pear.
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This thing's loading up.
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[Mario] A little bit
of Maldon salt,
olive oil,
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balsamico, and then
a little bit of lemon zest.
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-Chef, only one problem.
-[Mario] Yes?
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[Antonia] He's not gonna
let me eat it.
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He's gonna be like,
"It looks so good and
I'm gonna eat the whole thing,
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and you have to stand
over there
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and just drink your espresso.
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Meh, meh, meh."
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-Did you guys just see that?
-[laughs]
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Like, I don't know you.
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[Guy] Antonia, watch me
eat this, okay?
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See?
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All right, go ahead, Antonia.
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When I walked up to
this place, I'm expecting
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to come in here and get
a nice slice of pie,
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but this right here
is delicate, refined,
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made with a lot of
true intention, balanced.
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The onions still have
that bite to them...
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-[Mario] Yeah.
-...and they're
a nice sweetness.
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The amount of onions,
the amount of cheese, perfect.
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Onion and brie black tart?
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I couldn't stop eating it.
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This dough, the onions,
the cheese,
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it's really
an amazing feeling.
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Potato pizza?
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South End embodies
the best of Venice.
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It's creative, it's funky.
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It's creative, it's funky.
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I meet this guy from Rome,
opens a pizza joint,
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and then I'm expecting it
to have some really cool
Italian name.
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Why do you call it South End?
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[Mario speaking]
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Like, the north end
in Boston is the Italian area,
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-so the south end...
-Right over the top.
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Everybody on Abbot Kinney
knows Mario.
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Bresaola pizza
ready to go, guys.
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What's your favorite
thing on the menu?
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Probably the Abbot.
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[Mario] Fried Abbot pizza in.
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-Fried Abbot's amazing.
-It looks like a calzone.
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It's really my favorite.
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[Guy] What is the name of
the dish we're making?
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-Fried Abbot.
-Oh, Abbot.
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-Fried Abbot.
-Oh, Abbot.
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Yeah, the name of the street.
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We're gonna start
to make our dough.
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Water, Caputo 00,
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a little bit of rye flour.
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That's going against every
Italian thing I can say.
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-No, well, no. Whole wheat.
-[gasps]
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-Okay.
-Fermentation and crunchiness
really help.
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And salt. Mix the dough
for about two minutes...
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-[Guy] Okay.
-...and then I let it rest
for about 10 to 15 minutes.
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We're going to add
the sourdough starter.
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And then we let it run
for about four minutes.
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Are we going to let it rest
at that point?
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-[Mario] Overnight.
-[Guy] Next up?
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Sausage.
Got some pork, salt...
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[Guy] Fresh cracked
black pepper.
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[Mario] Paprika. Garlic.
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[Mario] Paprika. Garlic.
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Spanish paprika.
Chili flakes.
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Oregano. Fennel seeds.
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A little bit of water.
And mix it.
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Form it into
a little meatball.
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And we're going
to bake for about 20 minutes
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at 660 Fahrenheit.
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Now we're going to make
our mozzarella.
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Dude, you don't even have
1,000 square feet,
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-and you're going
to make the mozz.
-We like to make the mozz.
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All right, let's see this.
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[Mario] Water.
A little bit of salt.
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Milk.
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I'll let the water
and the milk get to
the temperature of 145.
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So the key now is pulling it,
stretching it, pinch it off,
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So the key now is pulling it,
stretching it, pinch it off,
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roll it, and drop it.
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[Mario] Now we're
going to make
our grandma sauce.
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So we get Roma tomatoes.
We cut them in half.
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We add some oil, salt, pepper,
thyme, and fresh garlic.
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When those are roasting,
we cook...
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We combine the two
with some fresh basil, salt,
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and blend it together.
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[Guy]
The grandma sauce is done.
The meatballs are done.
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The mozzarella has been made.
Let's go.
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First, we're gonna stretch
our adobo.
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Mozzarella, spicy sausage...
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Let me check it out, man.
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I have never seen you walk
by a slice of salami
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and not put it in your mouth.
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-[Mario] Baked mushrooms.
-[Guy] Mmm.
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-Close it.
-Ooh, that is good.
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[Mario] Now I'm
gonna drop it.
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[Antonia] Basting it with
a little bit of oil on top?
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[Mario] Yes.
Once it is fried, we drain it.
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Pecorino and Parmigiano.
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Chef, it's light,
it's balanced.
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I love the spice
of the soppressata.
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The sauce complements,
doesn't hide.
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Delicious.
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Thank you very much.
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Fried pizza ready
to go out.
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It's deep fried,
but it's not greasy.
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-It's awesome.
-The sauce was
really fresh, really good.
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Greg, what do you think
of the pie?
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Actually, I got into a debate
of the best pizza in L.A.
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with somebody at Scopa,
and they put me onto
this place.
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It happens to be
your girlfriend,
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Chef Antonia Lofaso,
who owns Scopa.
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Ironically enough, this is
the best pizza around.
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Who are you going
to listen to?
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Smoked mozzarella.
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This is the best pizza
in Venice.
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You just don't get that
kind of food anywhere else.
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[Guy] This is a hidden gem.
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This is like, hey, yeah,
you got pepperoni pizza?
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This is like, hey, yeah,
you got pepperoni pizza?
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00:07:02,166 --> 00:07:03,533
Yeah, we got pepperoni pizza.
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00:07:03,533 --> 00:07:06,600
But what we really got
is a lot of authenticity.
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00:07:06,600 --> 00:07:08,166
-Delicious, Chef.
Appreciate it.
-Thank you very much.
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00:07:10,467 --> 00:07:13,867
[Guy] Up next,
a brew and cue spot
in Cincinnati...
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00:07:13,867 --> 00:07:15,166
You're setting it up to win.
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00:07:15,166 --> 00:07:16,734
...putting out Porcapalooza...
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00:07:16,734 --> 00:07:20,100
-It's dynamite.
-...and smoking up
a regional favorite.
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00:07:20,100 --> 00:07:22,367
When I eat chili now,
secretively,
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I long for the pasta in it.
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So I'm here in
the Pendleton neighborhood
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00:07:32,967 --> 00:07:34,266
of Cincinnati, Ohio.
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00:07:34,266 --> 00:07:36,367
And anyhow, before I get into
this, let me tell you,
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a lot of people don't know
how Cincinnati got its name.
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It was actually named
after a guy named
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00:07:40,734 --> 00:07:43,066
Lucius Quintius Cincinnatus.
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00:07:43,066 --> 00:07:44,734
And there's statues
all around the town.
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Well, these three buddies
come together
and say,
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00:07:46,166 --> 00:07:47,266
"We're going to open
a barbecue joint.
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What should we call it?"
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Hmm.
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00:07:49,266 --> 00:07:51,533
Oh, I got it for you.
This is Lucius Q.
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00:07:53,967 --> 00:07:56,212
Selling one pound
brisket, table four.
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00:07:56,212 --> 00:07:56,533
Selling one pound
brisket, table four.
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00:07:56,533 --> 00:07:58,266
Chef Tom's BBQ is
the best in the city.
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They have all of your standard
meats, but then
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00:08:00,266 --> 00:08:03,000
they have a lot of creativity
with sandwiches, flatbreads.
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00:08:03,000 --> 00:08:05,367
Fuego, six dry rub, wings.
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00:08:05,367 --> 00:08:06,634
This is the spot.
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00:08:06,634 --> 00:08:08,100
[Guy] And it's the team
of Jeff Keith,
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00:08:08,100 --> 00:08:10,266
Aaron Sharp, and Shane Spears
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00:08:10,266 --> 00:08:13,867
who started this scene
with Chef Tom Martin
mining the pit.
236
00:08:13,867 --> 00:08:15,634
-It's you and two
other buddies.
-Yep.
237
00:08:15,634 --> 00:08:17,166
-Tom, you're the chef.
-Yes, sir.
238
00:08:17,166 --> 00:08:18,533
How do you learn barbecue
in Cincinnati?
239
00:08:18,533 --> 00:08:20,266
Well, we call it
Cincinnati barbecue.
240
00:08:20,266 --> 00:08:22,967
I take a little bit from
the regions of everywhere.
241
00:08:22,967 --> 00:08:24,900
-I dig it.
-[chef] Barbecue three-way.
242
00:08:24,900 --> 00:08:26,212
The barbecue three-way
is a chili,
but it's brisket made.
243
00:08:26,212 --> 00:08:28,734
The barbecue three-way
is a chili,
but it's brisket made.
244
00:08:28,734 --> 00:08:30,634
It's a play on
the Cincinnati chili,
245
00:08:30,634 --> 00:08:32,533
which we're famous
for in this area.
246
00:08:32,533 --> 00:08:34,967
The cheese and the spaghetti,
absolutely amazing.
247
00:08:35,867 --> 00:08:36,967
All right, what are
we getting into?
248
00:08:36,967 --> 00:08:39,367
Make our wet rub
for our brisket,
249
00:08:39,367 --> 00:08:42,634
mustard, horseradish,
apple cider vinegar.
250
00:08:42,634 --> 00:08:45,266
Wet rub, and then a dry rub
of just salt and pepper.
251
00:08:45,266 --> 00:08:47,634
-[Tom] You got it.
-[Guy] Let it hang out,
room temp for a little bit.
252
00:08:47,634 --> 00:08:49,967
Then it'll go in the smoker
anywhere from 12 to 14.
253
00:08:49,967 --> 00:08:51,634
[Tom] 225, 235.
254
00:08:51,634 --> 00:08:54,266
Pull it, dice it,
and it goes into the chili.
255
00:08:54,266 --> 00:08:55,500
Let's see it.
256
00:08:55,500 --> 00:08:56,212
[Tom] Salad oil,
peppers and onions,
chili powder, sugar,
257
00:08:56,212 --> 00:08:58,734
[Tom] Salad oil,
peppers and onions,
chili powder, sugar,
258
00:08:58,734 --> 00:09:03,967
-paprika, dry mustard,
granulated garlic, cumin.
-[Guy whistles]
259
00:09:03,967 --> 00:09:06,166
[Tom] Black pepper,
oregano, coriander.
260
00:09:06,166 --> 00:09:08,166
-Kiss of cayenne.
-Tomato paste.
261
00:09:08,166 --> 00:09:11,000
Let it go for about 30 minutes
on a low heat.
262
00:09:11,000 --> 00:09:15,066
Chicken stock, black beans,
diced tomatoes, marinara.
263
00:09:15,066 --> 00:09:17,066
[Guy] The brisket, and then
a little bay leaf.
264
00:09:17,066 --> 00:09:18,467
[Tom] Simmer for about
two hours.
265
00:09:18,467 --> 00:09:20,367
How many gallons of this
are we going through
in a week?
266
00:09:20,367 --> 00:09:23,734
-10. 15.
-And football season?
267
00:09:23,734 --> 00:09:24,867
[Guy] What makes it three-way?
268
00:09:24,867 --> 00:09:26,212
Three-way in Cincinnati
is spaghetti, chili, cheese.
269
00:09:26,212 --> 00:09:30,066
Three-way in Cincinnati
is spaghetti, chili, cheese.
270
00:09:30,066 --> 00:09:31,266
All right, let's see it, boss.
271
00:09:31,266 --> 00:09:33,734
Spaghetti here,
brisket, chili.
272
00:09:33,734 --> 00:09:34,867
Now we got two ways.
273
00:09:34,867 --> 00:09:36,266
You're packing it like
Noah's Ark right now, buddy.
274
00:09:36,266 --> 00:09:37,367
You know what I'm saying?
275
00:09:37,367 --> 00:09:39,100
Just a little cheddar.
276
00:09:39,100 --> 00:09:40,634
We have a plating issue.
277
00:09:40,634 --> 00:09:43,533
Right now, I'm going to be
putting it all over the table.
278
00:09:43,533 --> 00:09:45,166
[Tom] Well,
we're not fine dining.
279
00:09:45,166 --> 00:09:47,066
-Can I have my onions?
-You sure can.
280
00:09:48,367 --> 00:09:49,500
Are you twirling?
281
00:09:49,500 --> 00:09:51,533
We can't have that here.
Cut, shovel.
282
00:09:51,533 --> 00:09:52,900
[Guy] We cut the pasta?
283
00:09:52,900 --> 00:09:54,166
Bite-sized portion.
284
00:09:54,166 --> 00:09:56,212
[Guy] I don't even know that
I know how to cut pasta.
285
00:09:56,212 --> 00:09:56,800
[Guy] I don't even know that
I know how to cut pasta.
286
00:09:57,900 --> 00:09:59,166
[Tom] There you go.
287
00:09:59,166 --> 00:10:02,634
-That's beautiful.
-Oh, gosh, it feels terrible.
288
00:10:02,634 --> 00:10:04,066
Probably just supposed
to bite it off
289
00:10:04,066 --> 00:10:05,100
and let it fall on
the plate, too.
290
00:10:05,100 --> 00:10:06,233
Yeah.
291
00:10:07,867 --> 00:10:10,166
When I eat chili now,
secretively,
292
00:10:10,166 --> 00:10:12,500
I long for the pasta in it.
293
00:10:12,500 --> 00:10:14,066
A little smokiness
from the brisket,
294
00:10:14,066 --> 00:10:16,533
not too much tomato,
not too much bean.
295
00:10:18,266 --> 00:10:19,634
There's a great amount
of cheese in it.
296
00:10:19,634 --> 00:10:22,734
There's something about it
that is just natural,
297
00:10:22,734 --> 00:10:23,867
like it needs to be.
298
00:10:23,867 --> 00:10:25,233
That's good eats.
299
00:10:25,867 --> 00:10:26,212
Barbecue three-way.
300
00:10:26,212 --> 00:10:27,166
Barbecue three-way.
301
00:10:27,166 --> 00:10:29,166
The cheddar cheese is
so sharp and wonderful.
302
00:10:29,166 --> 00:10:30,533
The brisket
and the tangy sauce,
303
00:10:30,533 --> 00:10:32,000
bam, it's right on the spot.
304
00:10:32,000 --> 00:10:33,266
You can't stop eating it.
305
00:10:33,266 --> 00:10:34,867
It feels like comfort.
306
00:10:34,867 --> 00:10:36,900
[Guy] And you twirl?
307
00:10:36,900 --> 00:10:39,867
-I mean...
-[Guy] No twirl on the pasta.
308
00:10:39,867 --> 00:10:41,634
We have the ribs
and the turkey.
309
00:10:41,634 --> 00:10:43,533
[woman] Not only are
they serving up good food,
310
00:10:43,533 --> 00:10:45,367
they are serving up
good vibes.
311
00:10:45,367 --> 00:10:46,467
I hear you work for the Reds.
312
00:10:46,467 --> 00:10:48,867
I have been their DJ
for many, many years.
313
00:10:48,867 --> 00:10:50,734
-And how far are we
from the stadium?
-[Aaron] Twelve blocks.
314
00:10:50,734 --> 00:10:53,467
[Guy] So this is the perfect
place to come get some cue
and some brew,
315
00:10:53,467 --> 00:10:54,967
and then walk your way
with your family down
316
00:10:54,967 --> 00:10:56,212
-to the games.
-Yes, yes, yes.
317
00:10:56,212 --> 00:10:56,967
-to the games.
-Yes, yes, yes.
318
00:10:56,967 --> 00:10:59,266
[man] It's easy to get to.
The food is always great.
319
00:10:59,266 --> 00:11:01,166
-I mean, it's incredible here.
-Don't go anywhere.
320
00:11:01,166 --> 00:11:03,533
-We come back,
we're going to make...
-Pendleton Porker.
321
00:11:03,533 --> 00:11:05,533
Once you eat that, man,
you want to just go lay down.
322
00:11:05,533 --> 00:11:06,900
Waddle down the street
with that one.
323
00:11:09,533 --> 00:11:10,867
You're in charge.
I know that you're probably
in charge.
324
00:11:10,867 --> 00:11:11,867
-He's in charge.
-I'm sorry.
325
00:11:11,867 --> 00:11:13,634
I just can't. [laughs]
326
00:11:14,367 --> 00:11:15,600
-You see this?
-I gotta go home, man.
327
00:11:15,600 --> 00:11:17,233
This is the way things work
down here.
328
00:11:18,166 --> 00:11:19,700
Welcome back.
Triple-D hanging out
329
00:11:19,700 --> 00:11:22,867
right down the street from
the big stadium in Cincinnati.
330
00:11:22,867 --> 00:11:24,800
He's been watching me
eat pasta
331
00:11:24,800 --> 00:11:26,700
with chili on it
and not cutting it.
332
00:11:26,700 --> 00:11:28,600
Tom cut it for me like
I was a little kid.
333
00:11:28,600 --> 00:11:30,266
Yes, Tom, cut it.
334
00:11:30,266 --> 00:11:32,467
-There you go.
-Half pound of turkey.
335
00:11:32,467 --> 00:11:34,600
[man] Whether it's
the brisket, the ribs, turkey,
336
00:11:34,600 --> 00:11:35,734
it's just amazing.
337
00:11:35,734 --> 00:11:36,800
Plating the Porker.
338
00:11:36,800 --> 00:11:37,800
The Pendleton Porker
is piled full of meat
339
00:11:37,800 --> 00:11:39,266
The Pendleton Porker
is piled full of meat
340
00:11:39,266 --> 00:11:42,600
-and cheese.
-[woman 2] With pork belly
and gold barbecue sauce.
341
00:11:42,600 --> 00:11:44,467
So it's a great combination.
342
00:11:44,467 --> 00:11:46,266
So we're going to start
with our pork butt.
343
00:11:46,266 --> 00:11:49,266
Salt, black pepper,
garlic, chili powder,
344
00:11:49,266 --> 00:11:51,266
granulated onion,
white pepper,
345
00:11:51,266 --> 00:11:54,800
dry mustard, cumin, paprika,
and a little celery seed.
346
00:11:54,800 --> 00:11:55,700
Got it.
347
00:11:55,700 --> 00:11:57,000
[Tom] The same wet rub.
348
00:11:57,000 --> 00:11:59,800
[Guy] Dry rub, and then go
to the smoker eight to 12?
349
00:11:59,800 --> 00:12:00,800
[Tom] Correct.
350
00:12:00,800 --> 00:12:03,367
Now we're gonna make the rub
for our pork belly.
351
00:12:03,367 --> 00:12:06,367
Granulated garlic,
paprika, salt, pepper,
352
00:12:06,367 --> 00:12:07,800
granulated onion,
chili powder,
353
00:12:07,800 --> 00:12:08,600
granulated onion,
chili powder,
354
00:12:08,600 --> 00:12:11,600
lemon pepper,
mustard, thyme, cumin,
355
00:12:11,600 --> 00:12:13,066
ancho chili powder.
356
00:12:13,066 --> 00:12:15,100
"Ancho" worried
that was too much?
357
00:12:15,100 --> 00:12:16,367
I think it's just right.
358
00:12:16,867 --> 00:12:17,900
Ancho.
359
00:12:18,734 --> 00:12:19,967
[imitates gunfire]
360
00:12:19,967 --> 00:12:22,367
And light brown sugar, okay?
Dry rub onto the pork belly.
361
00:12:22,367 --> 00:12:24,266
-[Tom] Yes, sir.
-And this is going
to go for how long?
362
00:12:24,266 --> 00:12:26,166
-[Tom] About an hour.
-What's up next?
363
00:12:26,166 --> 00:12:27,700
We got our bacon onion jam.
364
00:12:27,700 --> 00:12:30,600
Bacon, red onion,
brown sugar,
365
00:12:30,600 --> 00:12:34,100
balsamic vinegar,
a little water, salt.
366
00:12:34,100 --> 00:12:36,367
-That's all she wrote.
-[Guy] And what's
our final step?
367
00:12:36,367 --> 00:12:37,800
Our Carolina Gold
barbecue sauce to drizzle
368
00:12:37,800 --> 00:12:38,700
Our Carolina Gold
barbecue sauce to drizzle
369
00:12:38,700 --> 00:12:40,800
-right on top of the sandwich.
-Very nice.
370
00:12:40,800 --> 00:12:43,700
[Tom] We're going to start
with butter, yellow onion,
371
00:12:43,700 --> 00:12:47,367
minced garlic,
salt, pepper, cumin.
372
00:12:47,367 --> 00:12:48,967
"Ancho" doing that again.
373
00:12:48,967 --> 00:12:50,100
[Tom] "Ancho" I am.
374
00:12:50,100 --> 00:12:54,500
-ACV, more butter,
brown sugar.
-And then the mustard.
375
00:12:54,500 --> 00:12:57,266
-Let that cook down.
-[Tom] Strain out the onions
and garlic.
376
00:12:57,266 --> 00:12:59,100
-[Guy] And then
we're good to go.
-Yes, sir.
377
00:12:59,100 --> 00:13:00,066
All right, chef, let's see it.
378
00:13:00,066 --> 00:13:02,266
[Tom] First thing we do
is melt smoked cheddar
379
00:13:02,266 --> 00:13:04,000
on top of our pork belly.
380
00:13:04,000 --> 00:13:05,266
Take our toasted bun.
381
00:13:05,266 --> 00:13:07,600
We'll put that beautiful
bacon-onion jam
382
00:13:07,600 --> 00:13:07,800
down on the bottom.
383
00:13:07,800 --> 00:13:08,800
down on the bottom.
384
00:13:08,800 --> 00:13:10,800
Shred our pork to order.
385
00:13:10,800 --> 00:13:12,634
Carolina gold barbecue sauce.
386
00:13:12,634 --> 00:13:14,800
Top it with the pork belly
on there
387
00:13:14,800 --> 00:13:16,533
with our house-smoked cheddar.
388
00:13:16,533 --> 00:13:19,467
So the only vegetal factor
that we're having here
389
00:13:19,467 --> 00:13:21,800
is the fact that there was
once an onion
390
00:13:21,800 --> 00:13:23,700
and some garlic in that
that you strained out.
391
00:13:23,700 --> 00:13:25,467
Yeah, I guess you're right.
392
00:13:29,800 --> 00:13:31,166
It's dynamite.
393
00:13:31,166 --> 00:13:35,100
Smoky bacon, tender pork,
and I love the bacon jam.
394
00:13:35,100 --> 00:13:37,800
The sweetness you get from
that, my bro, you could
395
00:13:37,800 --> 00:13:37,967
The sweetness you get from
that, my bro, you could
396
00:13:37,967 --> 00:13:40,634
just pour the sauce on
the napkin, wad it up.
397
00:13:42,367 --> 00:13:44,700
I was joking, saying
there's no vegetal
factor to it.
398
00:13:44,700 --> 00:13:46,700
I'm glad that you don't.
I'm glad there's
no pickle in it.
399
00:13:46,700 --> 00:13:47,700
You don't need it.
400
00:13:47,700 --> 00:13:49,467
Typically, that you have
that pickle or something
401
00:13:49,467 --> 00:13:52,500
in there is you need
that acidic relief.
402
00:13:52,500 --> 00:13:54,266
But in this right here,
with all that flavor coming
403
00:13:54,266 --> 00:13:56,600
through that mustard,
you're setting it up to win.
404
00:13:56,600 --> 00:13:58,066
Delicious sandwich.
405
00:13:58,066 --> 00:13:59,166
[server] The Pendleton Porker.
406
00:13:59,166 --> 00:14:01,634
You've got, like, these
crispy bits of pork.
407
00:14:01,634 --> 00:14:04,266
And then the tartness of
the mustard really helps
408
00:14:04,266 --> 00:14:05,500
the sweetness of the jam.
409
00:14:05,500 --> 00:14:06,600
Come on, get in after that.
410
00:14:06,600 --> 00:14:07,800
Release the neck, pop the jaw.
There you go.
411
00:14:07,800 --> 00:14:09,100
Release the neck, pop the jaw.
There you go.
412
00:14:09,100 --> 00:14:10,634
Look at that power bite.
413
00:14:10,634 --> 00:14:11,967
This is Chef Christian Gill.
414
00:14:11,967 --> 00:14:13,367
How many times were you
on Guy's Grocery Games?
415
00:14:13,367 --> 00:14:14,700
[Christian] Five, six?
416
00:14:14,700 --> 00:14:17,266
-[Guy] This is a destination
when you come to Cincinnati.
-100%.
417
00:14:17,266 --> 00:14:18,533
I got a full slab.
418
00:14:18,533 --> 00:14:19,533
Going solo.
419
00:14:19,533 --> 00:14:22,000
The people are friendly.
The hospitality is on point.
420
00:14:22,000 --> 00:14:24,066
It's a great addition
to our neighborhood.
421
00:14:24,066 --> 00:14:26,166
[Guy] You really take
a lot of pride.
422
00:14:26,166 --> 00:14:28,100
And I've been in barbecue
for a long time.
423
00:14:28,100 --> 00:14:30,066
And everything you talk about
and the way
424
00:14:30,066 --> 00:14:31,700
that you engage it,
I love it, dude.
425
00:14:31,700 --> 00:14:32,533
Great job.
426
00:14:34,266 --> 00:14:36,867
Coming up, a food cart
in Bend, Oregon...
427
00:14:36,867 --> 00:14:37,800
You have so much to play with,
428
00:14:37,800 --> 00:14:38,266
You have so much to play with,
429
00:14:38,266 --> 00:14:40,266
and you have really
no boundaries.
430
00:14:40,266 --> 00:14:41,734
Making a tasty turn.
431
00:14:41,734 --> 00:14:43,800
Never seen tapenade
on top of a tostada.
432
00:14:43,800 --> 00:14:46,600
And taking the veggie train
to Flavortown.
433
00:14:46,600 --> 00:14:49,266
It's probably one of
the best looking dishes
434
00:14:49,266 --> 00:14:50,634
I've ever seen come out
of a food truck.
435
00:14:55,634 --> 00:14:59,634
I'm in an alley behind
a market and well-known cafe
436
00:14:59,634 --> 00:15:02,800
here in town in Bend, Oregon,
where a couple has built
437
00:15:02,800 --> 00:15:05,467
a kitchen inside of
an old car trailer.
438
00:15:05,467 --> 00:15:08,634
The chef is originally from
Oklahoma, came out here
439
00:15:08,634 --> 00:15:11,367
to find locally sourced food,
and he was eating meat.
440
00:15:11,367 --> 00:15:13,467
He meets a vegan,
and, well, they just set
441
00:15:13,467 --> 00:15:15,166
up shop,
and they're doing it
right here.
442
00:15:15,166 --> 00:15:17,166
You're going to love it.
This is A Broken Angel.
443
00:15:19,467 --> 00:15:20,789
[server] One Mount
Bachelor hash.
444
00:15:20,789 --> 00:15:20,867
[server] One Mount
Bachelor hash.
445
00:15:20,867 --> 00:15:22,533
They serve
really good vegan food.
446
00:15:22,533 --> 00:15:24,100
[man] It's like
Southern comfort,
447
00:15:24,100 --> 00:15:26,100
but you don't feel
heavy afterwards.
448
00:15:26,100 --> 00:15:27,634
[female server]
Barbecue eggplant po'boy.
449
00:15:27,634 --> 00:15:29,700
[woman] They make everything
so flavorful.
450
00:15:29,700 --> 00:15:32,166
It doesn't matter
if it's vegan or not.
451
00:15:32,166 --> 00:15:34,166
[Guy] Because Oklahoma chef
Richard Hull
452
00:15:34,166 --> 00:15:37,000
only started cooking
vegan after moving to Bend
453
00:15:37,000 --> 00:15:39,166
and meeting partner
Barbara Troyer.
454
00:15:39,166 --> 00:15:41,000
So you were a vegetarian
when you came out here?
455
00:15:41,000 --> 00:15:43,634
-No, sir.
-I met her, and I changed
my whole life.
456
00:15:43,634 --> 00:15:45,967
I always say he turned his
magical talents onto plants.
457
00:15:46,700 --> 00:15:48,467
Can I get an oaky
fried rice, please?
458
00:15:48,467 --> 00:15:50,789
The oaky fried
rice is artistic.
459
00:15:50,789 --> 00:15:51,467
The oaky fried
rice is artistic.
460
00:15:51,467 --> 00:15:53,634
It's warm and hearty.
461
00:15:54,467 --> 00:15:55,533
[Guy] Okay, what
are we making?
462
00:15:55,533 --> 00:15:58,467
The smoked turtle beans
for the oaky fried rice.
463
00:15:58,467 --> 00:16:03,266
-Okay.
-Cumin, chili powder, smoked
paprika, garlic granules.
464
00:16:03,266 --> 00:16:04,367
[Guy] All right.
465
00:16:04,367 --> 00:16:07,734
The next thing is turtle bean
is a petite black bean.
466
00:16:07,734 --> 00:16:10,467
Add the water, oregano,
bay leaves,
467
00:16:10,467 --> 00:16:14,100
our house chili blend, salt,
and cracked black pepper.
468
00:16:14,100 --> 00:16:15,533
Cook for about two
and a half hours,
469
00:16:15,533 --> 00:16:17,266
and they're going
to be ready to go.
470
00:16:17,266 --> 00:16:19,000
-What do we got next?
-The rojo sauce.
471
00:16:19,000 --> 00:16:20,789
Serrano chilies in
this pepper roaster.
472
00:16:20,789 --> 00:16:22,367
Serrano chilies in
this pepper roaster.
473
00:16:22,367 --> 00:16:26,367
Sweet onions, organic diced
tomatoes, oregano, salt,
474
00:16:26,367 --> 00:16:30,166
cracked black pepper, water,
and then our charred serranos.
475
00:16:32,367 --> 00:16:33,367
That's delicious.
476
00:16:33,367 --> 00:16:34,867
-What's next?
-[Richard] The verde.
477
00:16:34,867 --> 00:16:38,266
Poached tomatillos
and serranos.
478
00:16:38,266 --> 00:16:41,000
Sweet onion, oregano,
a little bit of water,
479
00:16:41,000 --> 00:16:43,533
-salt--
-And the cracked black.
480
00:16:43,533 --> 00:16:44,900
And that's our house green.
481
00:16:44,900 --> 00:16:45,867
Right amount of salt.
482
00:16:45,867 --> 00:16:47,266
Delicious.
What do we got next?
483
00:16:47,266 --> 00:16:48,734
-[Richard] The sauerkraut.
-Got it.
484
00:16:48,734 --> 00:16:50,789
[Richard]
Salt the red cabbage,
put it in its fermenting jar
485
00:16:50,789 --> 00:16:52,000
[Richard]
Salt the red cabbage,
put it in its fermenting jar
486
00:16:52,000 --> 00:16:54,900
with bay leaves,
caraway, dill seed,
487
00:16:54,900 --> 00:16:57,467
mustard seed,
and our saltwater brine.
488
00:16:57,467 --> 00:17:00,634
Then it usually sits
four to six weeks.
489
00:17:00,634 --> 00:17:01,734
[Guy] All right, brother.
490
00:17:01,734 --> 00:17:03,800
You have got everything
but the kitchen sink here,
491
00:17:03,800 --> 00:17:05,634
so walk me through this.
492
00:17:05,634 --> 00:17:10,900
[Richard] Sweet onions,
poblano chilies,
red chilies, tofu, zucchini,
493
00:17:10,900 --> 00:17:15,867
creminis, and then our house
essence, oil, baby spinach.
494
00:17:15,867 --> 00:17:18,367
These are dill
tossed tomatoes.
495
00:17:18,367 --> 00:17:20,634
-That's a big "dill"
right there.
-Yeah.
496
00:17:20,634 --> 00:17:20,789
And then I'm going to add
my jasmine rice,
497
00:17:20,789 --> 00:17:23,000
And then I'm going to add
my jasmine rice,
498
00:17:23,000 --> 00:17:24,266
the house-made kraut.
499
00:17:24,266 --> 00:17:25,467
-[Guy] You grill the kraut?
-Yes.
500
00:17:25,467 --> 00:17:27,000
And I'm going to plate it.
501
00:17:27,000 --> 00:17:28,100
[Guy] Holy moly.
502
00:17:28,100 --> 00:17:31,367
Some turtle beans, finish it
with the grilled kraut.
503
00:17:31,367 --> 00:17:32,900
[Guy] I don't think
I've ever had grilled kraut
504
00:17:32,900 --> 00:17:34,266
on oaky fried rice.
505
00:17:34,266 --> 00:17:38,100
[Richard] House red sauce,
green sauce,
chives on the top.
506
00:17:38,100 --> 00:17:40,600
It's probably one of
the best looking dishes
507
00:17:40,600 --> 00:17:42,066
I've ever seen come out
of a food truck.
508
00:17:46,266 --> 00:17:49,734
From the beans,
to the vegetable,
to the crunch,
509
00:17:49,734 --> 00:17:50,789
to the creaminess of the tofu,
the salsas on top.
510
00:17:50,789 --> 00:17:53,433
to the creaminess of the tofu,
the salsas on top.
511
00:17:54,367 --> 00:17:56,734
We've got a little spice,
a little crunch,
512
00:17:56,734 --> 00:17:58,533
a little creamy,
a little acidy.
513
00:17:59,734 --> 00:18:02,000
-That's outstanding.
-Thank you so much.
514
00:18:02,000 --> 00:18:03,634
The oaky fried rice.
515
00:18:03,634 --> 00:18:05,734
Just so filling
and nourishing.
516
00:18:05,734 --> 00:18:08,900
With the extra kraut,
it's just so good.
517
00:18:08,900 --> 00:18:11,100
[woman 1] I don't know what
the seasonings are,
518
00:18:11,100 --> 00:18:13,634
but it sure makes
the food delicious.
519
00:18:13,634 --> 00:18:15,700
-[Guy] So you eat meat.
-I do.
520
00:18:15,700 --> 00:18:17,900
I would say this is
100 times better.
521
00:18:17,900 --> 00:18:19,100
[woman 2] It's so good.
522
00:18:19,100 --> 00:18:20,789
And you feel good after,
even though it's really
hearty.
523
00:18:20,789 --> 00:18:21,533
And you feel good after,
even though it's really
hearty.
524
00:18:21,533 --> 00:18:23,533
I've got some griddle cakes
for you.
525
00:18:23,533 --> 00:18:26,634
What's unique about this
is that I source
526
00:18:26,634 --> 00:18:29,367
all of our ingredients
300 miles.
527
00:18:29,367 --> 00:18:30,634
We know the farmers.
528
00:18:30,634 --> 00:18:36,000
A lot of local and organic
yummy vegetables, artichokes.
529
00:18:36,000 --> 00:18:38,100
Can I get one
artichoke tostada?
530
00:18:38,100 --> 00:18:40,367
Artichoke tostada is
absolutely excellent.
531
00:18:40,367 --> 00:18:43,100
There's a lot going on in it.
It's amazing.
532
00:18:43,100 --> 00:18:44,467
Next, we're going
to start building
533
00:18:44,467 --> 00:18:46,100
the grilled artichoke tostada.
534
00:18:46,100 --> 00:18:48,533
We're going to start
with enchilada warm sauce,
535
00:18:48,533 --> 00:18:50,467
sweet onion, diced tomatoes,
536
00:18:50,467 --> 00:18:50,789
the house chili blend,
smoked paprika,
537
00:18:50,789 --> 00:18:52,900
the house chili blend,
smoked paprika,
538
00:18:52,900 --> 00:18:55,600
-cumin...
-[Guy] Oregano,
salt, and pepper.
539
00:18:55,600 --> 00:18:56,967
Looks enchiladi.
540
00:18:59,900 --> 00:19:02,000
You make soup out of that.
That is fantastic.
541
00:19:02,000 --> 00:19:03,100
-Thank you.
-Okay, next up.
542
00:19:03,100 --> 00:19:04,266
[Richard]
The olive tapenade.
543
00:19:04,266 --> 00:19:08,333
Kalamatas, Spanish olives,
capers, green olives, pulse,
544
00:19:10,166 --> 00:19:12,367
And this just gets better
with time as it sits here.
545
00:19:12,367 --> 00:19:13,967
-Yes, it does.
-[Guy] Got it.
546
00:19:15,166 --> 00:19:16,467
How's that gonna
go wrong, right?
547
00:19:16,467 --> 00:19:17,867
[Richard] The grilled
tortillas are down.
548
00:19:17,867 --> 00:19:19,900
I'm gonna start with
some sweet onion.
549
00:19:19,900 --> 00:19:20,789
-[Guy] Red bell pepper.
-[Richard] Poblanos.
550
00:19:20,789 --> 00:19:21,600
-[Guy] Red bell pepper.
-[Richard] Poblanos.
551
00:19:21,600 --> 00:19:23,634
Lemon preserved artichoke.
552
00:19:23,634 --> 00:19:26,100
The creminis.
A little bit of zucchini.
553
00:19:26,100 --> 00:19:28,166
And house chili blend.
Thyme.
554
00:19:28,166 --> 00:19:29,634
Sunflower oil.
555
00:19:29,634 --> 00:19:32,166
And I'm gonna hit it
with a little bit of water
556
00:19:32,166 --> 00:19:34,166
to get the hydration,
the oil going.
557
00:19:34,166 --> 00:19:35,367
Boom.
558
00:19:35,367 --> 00:19:37,266
I'm grabbing my tortillas.
559
00:19:37,266 --> 00:19:39,734
The smoked turtle beans.
Arugula.
560
00:19:39,734 --> 00:19:41,900
Artichoke mix. Tapenade.
561
00:19:41,900 --> 00:19:44,367
Never seen tapenade
on top of a tostada.
562
00:19:44,367 --> 00:19:48,166
the house verde, and then
our warm enchilada.
563
00:19:48,166 --> 00:19:49,433
That's all she wrote.
564
00:19:52,166 --> 00:19:53,734
[Guy] The artichoke is money.
565
00:19:53,734 --> 00:19:55,367
I love the enchilada sauce.
566
00:19:55,367 --> 00:19:58,100
Delicious veggies,
not overworked.
567
00:19:58,100 --> 00:19:59,700
I love the brininess of it.
568
00:19:59,700 --> 00:20:01,734
That's the bite I've been
trying to get together.
569
00:20:01,867 --> 00:20:02,867
Mmm!
570
00:20:02,867 --> 00:20:04,333
There's a ton going on.
571
00:20:05,100 --> 00:20:07,533
Plating the artichoke
tostadas.
572
00:20:07,533 --> 00:20:09,533
[woman 1] The tapenade really
brought out the flavors
573
00:20:09,533 --> 00:20:12,734
-of the veggies.
-[woman 2] And the warm
corn tortillas
574
00:20:12,734 --> 00:20:14,467
are really good, too.
575
00:20:14,467 --> 00:20:16,533
[Richard]
Enchilada short stack.
576
00:20:16,533 --> 00:20:18,533
The meals here are
absolutely spectacular,
577
00:20:18,533 --> 00:20:20,266
and each one's better
than the next.
578
00:20:20,266 --> 00:20:20,789
[Guy] You have
so much to play with,
579
00:20:20,789 --> 00:20:21,734
[Guy] You have
so much to play with,
580
00:20:21,734 --> 00:20:23,867
and you have really
no boundaries.
581
00:20:23,867 --> 00:20:25,867
Your enthusiasm,
your creativity,
582
00:20:25,867 --> 00:20:28,367
your sourcing is really part
of the experience
583
00:20:28,367 --> 00:20:30,266
that makes the food even
that much more delicious.
584
00:20:31,166 --> 00:20:32,266
-Well done.
-Thank you so much, Chef.
585
00:20:32,266 --> 00:20:33,333
Excellent, man.
586
00:20:35,734 --> 00:20:38,533
So was that another righteous
road trip or what?
587
00:20:38,533 --> 00:20:41,100
But don't you worry,
we got plenty more joints
588
00:20:41,100 --> 00:20:42,533
to find all over this country.
589
00:20:42,533 --> 00:20:44,100
I'll be looking for you
next week
590
00:20:44,100 --> 00:20:46,734
on Diners, Drive-Ins
and Dives.
591
00:20:46,734 --> 00:20:49,600
It's just the way you take
the time to sauce this,
592
00:20:49,600 --> 00:20:50,789
then putting it on the slate.
593
00:20:50,789 --> 00:20:51,100
then putting it on the slate.
594
00:20:51,100 --> 00:20:54,166
The creativity of making
the Fieri.
595
00:20:54,166 --> 00:20:57,100
-This. You come down
and get this tomorrow.
-[all laughing]
596
00:20:57,100 --> 00:20:59,100
Huh? Right there,
available now.
597
00:20:59,100 --> 00:21:00,066
The Fieri.