1 00:00:00,467 --> 00:00:01,400 Hey, everybody. 2 00:00:01,400 --> 00:00:03,000 I'm Guy Fieri, and we're rolling out 3 00:00:03,000 --> 00:00:06,533 looking for America's greatest Diners, Drive-Ins, and Dives. 4 00:00:06,967 --> 00:00:08,200 [Guy] This trip... 5 00:00:08,200 --> 00:00:09,867 -All right, all right, all right. -[chuckles] 6 00:00:09,867 --> 00:00:12,166 [Guy] We're heading on some tasty trips... 7 00:00:12,166 --> 00:00:14,166 Take me to the Flavortown church, my friend. 8 00:00:14,166 --> 00:00:17,367 -[Guy] ...back in time. -What a piece of history. 9 00:00:17,367 --> 00:00:18,967 [Guy] Like an Ohio schoolhouse 10 00:00:18,967 --> 00:00:20,500 with a comfort food curriculum... 11 00:00:20,500 --> 00:00:23,567 That bite right there, that's money. 12 00:00:23,567 --> 00:00:26,367 [Guy] ...pizza and wings on hallowed ground in Oregon... 13 00:00:26,367 --> 00:00:29,667 It's unconventional but you really are delivering with this. 14 00:00:29,667 --> 00:00:30,867 [Guy] ...and in Connecticut... 15 00:00:30,867 --> 00:00:32,166 There you go. Showoff. 16 00:00:32,166 --> 00:00:34,200 [Guy] ...a retro diner throwback... 17 00:00:34,200 --> 00:00:36,200 I'm telling you, the folks of Stamford are lucky. 18 00:00:36,200 --> 00:00:38,066 [Guy] ...cranking out the classics. 19 00:00:38,066 --> 00:00:40,734 Cooked the right way, done the right way, and it's delicious. 20 00:00:41,700 --> 00:00:45,233 That's all right here, right now on Triple-D. 21 00:00:57,667 --> 00:01:00,867 On Triple-D, we have been to a fair amount of drive-ins, 22 00:01:00,867 --> 00:01:02,467 a lot of dives, 23 00:01:02,467 --> 00:01:03,467 but you know what we don't see a lot of? 24 00:01:03,467 --> 00:01:04,767 Diners. 25 00:01:04,767 --> 00:01:06,100 Well, unless you're on the east coast. 26 00:01:06,100 --> 00:01:08,900 So we're about 40 miles north of New York City in Connecticut, 27 00:01:08,900 --> 00:01:10,667 and we're gonna check out a diner. 28 00:01:10,667 --> 00:01:11,667 And not just a small diner. 29 00:01:11,667 --> 00:01:13,967 No, this thing is 1,200 sq. ft. 30 00:01:13,967 --> 00:01:16,533 I hope you're hungry. This is The Stamford Diner. 31 00:01:17,667 --> 00:01:19,100 Can I get another corned beef hash? 32 00:01:19,100 --> 00:01:20,867 There's not another diner like this. 33 00:01:20,867 --> 00:01:23,367 There's just a fun atmosphere, there's a lot of activity, 34 00:01:23,367 --> 00:01:24,867 but yet you feel at home. 35 00:01:24,867 --> 00:01:26,400 Cannoli French toast. 36 00:01:26,400 --> 00:01:28,467 [man] They have daily specials that are unique, 37 00:01:28,467 --> 00:01:30,567 and they do the classics, I think, better than anyone else. 38 00:01:30,567 --> 00:01:33,066 [Guy] All this coming from Ari Thanos, 39 00:01:33,066 --> 00:01:35,100 a guy who mastered turning tables 40 00:01:35,100 --> 00:01:37,767 well before he started serving tables. 41 00:01:37,767 --> 00:01:38,767 I was a DJ. 42 00:01:38,767 --> 00:01:40,667 I got flown down to do a party in Atlanta. 43 00:01:40,667 --> 00:01:42,567 The guy goes, "I have a diner for sale. 44 00:01:42,567 --> 00:01:43,967 Do you know anybody who wants to buy it?" 45 00:01:43,967 --> 00:01:45,200 And I was like, "I'm the guy." 46 00:01:45,200 --> 00:01:46,767 -[Guy] What's the claim to fame now? -[Ari] Matzo ball soup. 47 00:01:46,767 --> 00:01:49,166 -It's my son's favorite thing. -I'm a matzo ball soup junkie. 48 00:01:49,166 --> 00:01:51,266 You think of diners, you're thinking matzo ball soup. 49 00:01:51,266 --> 00:01:54,667 Kind of like a dumpling in soup. It's great taste. 50 00:01:54,667 --> 00:01:56,767 -All right, what are we gonna do first? -Chicken noodle soup. 51 00:01:56,767 --> 00:01:59,800 So we start with our raw chickens, our vegetables. 52 00:01:59,800 --> 00:02:01,166 [Guy] So the mirepoix. 53 00:02:01,166 --> 00:02:03,500 [Ari] Our sachet, sage, thyme, and garlic, 54 00:02:03,500 --> 00:02:04,400 and salt and pepper. 55 00:02:04,400 --> 00:02:05,367 How long is this gonna run? 56 00:02:05,367 --> 00:02:06,567 [Ari] About two, three hours. 57 00:02:06,567 --> 00:02:07,967 All right, let's get into this soup. 58 00:02:07,967 --> 00:02:10,500 I start with Greek olive oil, our mirepoix. 59 00:02:10,500 --> 00:02:11,867 -[Guy] Gonna sweat that? -[Ari] 20 minutes. 60 00:02:11,867 --> 00:02:13,066 [Guy] The pulled chicken. 61 00:02:13,066 --> 00:02:14,600 And add the chicken stock. 62 00:02:14,600 --> 00:02:17,867 We'll let it simmer for 30 minutes and hold it for serving. 63 00:02:18,767 --> 00:02:20,000 Next, we make the matzo balls? 64 00:02:20,000 --> 00:02:20,900 That's correct. 65 00:02:20,900 --> 00:02:22,166 Homemade chicken stock, 66 00:02:22,166 --> 00:02:23,300 Greek olive oil again, 67 00:02:23,300 --> 00:02:24,900 eggs, salt and pepper. 68 00:02:24,900 --> 00:02:26,300 And matzo meal. 69 00:02:26,300 --> 00:02:27,800 The matzo meal is now going to absorb this. 70 00:02:27,800 --> 00:02:29,200 We'll let it sit for one hour. 71 00:02:29,200 --> 00:02:31,166 Are you gonna scoop it in a measured scoop? 72 00:02:31,166 --> 00:02:35,000 We are like the US mint. We print matzo balls equal size all by hand. 73 00:02:35,000 --> 00:02:36,000 That's it. 74 00:02:36,000 --> 00:02:37,300 I'm gonna get a caliper 75 00:02:37,300 --> 00:02:39,266 -and they're gonna be off by how much? -1mm. 76 00:02:39,266 --> 00:02:41,567 They'll drop down, and then within, like, 10 minutes, 77 00:02:41,567 --> 00:02:43,000 they'll start rising up. 78 00:02:43,000 --> 00:02:45,000 So our matzos are ready. 79 00:02:45,000 --> 00:02:47,867 So you can't come down and get the two best ones because I have 'em now. 80 00:02:47,867 --> 00:02:50,266 The stock with the chicken and the mirepoix. 81 00:02:50,266 --> 00:02:52,667 Just thought I would bring a caliper in just to check 'em. 82 00:02:52,667 --> 00:02:56,634 We're at 60 point. Now we go to the other one. 83 00:02:58,000 --> 00:02:59,233 Those are pretty darn close. 84 00:03:02,900 --> 00:03:04,066 That is great chicken stock. 85 00:03:06,200 --> 00:03:07,767 The matzo balls are super tender. 86 00:03:07,767 --> 00:03:09,066 You look at 'em and they fall apart. 87 00:03:11,767 --> 00:03:13,100 Oh, that's it. 88 00:03:13,100 --> 00:03:15,166 This is textbook diner matzo ball soup 89 00:03:15,166 --> 00:03:17,634 cooked the right way, done the right way, and it's delicious. 90 00:03:20,100 --> 00:03:21,200 Well done. 91 00:03:21,200 --> 00:03:23,567 -Matzo ball soup. -[man] The soup is amazing. 92 00:03:23,567 --> 00:03:24,900 It's just got that nice broth. 93 00:03:24,900 --> 00:03:27,867 I need a knife to cut the big chunks of chicken. 94 00:03:27,867 --> 00:03:30,500 Everything melds together very well. 95 00:03:30,500 --> 00:03:32,367 -What's you're favorite thing on the menu? -Matzo ball soup. 96 00:03:32,367 --> 00:03:34,767 This is my nephew, Holt. He's a connoisseur. 97 00:03:34,767 --> 00:03:36,967 -How's the broth there, Mr. Holt? -[slurps] 98 00:03:36,967 --> 00:03:38,700 That's it? You're gonna be quiet now? 99 00:03:38,700 --> 00:03:40,000 This is my agent, Jason Hodes. 100 00:03:40,000 --> 00:03:42,100 If you like shows I do it's because this guy 101 00:03:42,100 --> 00:03:43,266 has been the one that's set it all up. 102 00:03:43,266 --> 00:03:44,367 This is a great diner. 103 00:03:44,367 --> 00:03:46,700 This is a real traditional diner. 104 00:03:46,700 --> 00:03:47,900 It's like what we grew up with. 105 00:03:47,900 --> 00:03:50,600 [woman] I really love the nostalgic '50s feelings. 106 00:03:50,600 --> 00:03:52,367 It just kind of transports you. 107 00:03:52,367 --> 00:03:53,266 Corned beef hash and eggs. 108 00:03:53,266 --> 00:03:55,667 We come at least once a week. 109 00:03:55,667 --> 00:03:58,200 Well, your brother is a dear friend of mine, 110 00:03:58,200 --> 00:03:59,867 but he didn't tell me there was a whole gang of you. 111 00:03:59,867 --> 00:04:01,500 [Tom] Oh, my God, hi. You got the whole team. 112 00:04:01,500 --> 00:04:03,767 -[all laugh] -Hey. Hey, Tom. 113 00:04:03,767 --> 00:04:06,100 -[Guy] What's your favorite thing on the menu? -[woman] Grilled cheese. 114 00:04:06,100 --> 00:04:07,667 [Guy] We know who the culinarian is. 115 00:04:07,667 --> 00:04:09,166 I like the turkey sandwich. 116 00:04:09,166 --> 00:04:10,567 Hot open turkey. 117 00:04:10,567 --> 00:04:12,967 You come in here in August and you can have Thanksgiving on a plate. 118 00:04:12,967 --> 00:04:16,600 The creamy gravy, and the mashed potatoes, and the cranberry sauce 119 00:04:16,600 --> 00:04:18,867 just goes all well together. 120 00:04:18,867 --> 00:04:20,367 -And now what are we into? -Turkey dinner. 121 00:04:20,367 --> 00:04:21,934 And it's available for breakfast, too. 122 00:04:22,500 --> 00:04:24,000 There you go. Showoff. 123 00:04:24,000 --> 00:04:25,467 We're gonna debone our turkey. 124 00:04:25,467 --> 00:04:27,166 For the sandwich we're using the turkey breast, 125 00:04:27,166 --> 00:04:28,800 and the rest we make our turkey gravy with. 126 00:04:28,800 --> 00:04:30,266 [Guy] How much turkey gravy do you go through? 127 00:04:30,266 --> 00:04:31,667 [Ari] About 50 turkeys a week like this. 128 00:04:31,667 --> 00:04:34,100 Where is the walk-in that houses all of this? 129 00:04:34,100 --> 00:04:36,867 -Eight walk-ins here. -Most restaurants have one. 130 00:04:36,867 --> 00:04:40,000 [Ari] We're gonna truss it up and we're gonna stick it in brine. 131 00:04:40,000 --> 00:04:44,266 Water, equal parts salt and sugar, garlic, thyme, bay leaves. 132 00:04:44,266 --> 00:04:46,266 -This will brine for how long? -24 hours. 133 00:04:46,266 --> 00:04:48,166 -Then we season it with? -Salt and pepper. 134 00:04:48,166 --> 00:04:50,934 [Ari] And we cook it to 165 for approximately two hours. 135 00:04:51,667 --> 00:04:52,800 [Ari] Now we're gonna make the stock 136 00:04:52,800 --> 00:04:54,767 -for our homemade turkey gravy. -Dig it. 137 00:04:54,767 --> 00:04:56,100 [Ari] We add our other parts of our turkey. 138 00:04:56,100 --> 00:04:58,900 -We add our mirepoix, fresh thyme. -Okay. 139 00:04:58,900 --> 00:05:01,500 [Ari] It's gonna go in the oven for 30 minutes at 500 degrees, 140 00:05:01,500 --> 00:05:03,266 and then it's ready to make our stock. 141 00:05:03,266 --> 00:05:06,166 -Take our heavy stuff. -Great roasted flavor in this. 142 00:05:06,166 --> 00:05:07,867 [Ari] We let it simmer for two, three hours. 143 00:05:07,867 --> 00:05:09,567 We strain it and it's ready for gravy. 144 00:05:09,567 --> 00:05:12,000 Make a roux, butter and flour, turkey stock. 145 00:05:12,000 --> 00:05:13,166 And now the roux. 146 00:05:13,166 --> 00:05:14,867 So we'll let that tighten up. 147 00:05:14,867 --> 00:05:16,667 -What else comes with this dish? -Cranberry sauce. 148 00:05:16,667 --> 00:05:17,700 And we're gonna make that? 149 00:05:17,700 --> 00:05:19,367 -From scratch. -Of course we are. 150 00:05:19,367 --> 00:05:22,467 [Ari] Add our sugar, orange juice, cinnamon, lemon zest, 151 00:05:22,467 --> 00:05:24,967 -orange zest, orange slices. -[Guy] Got it. 152 00:05:24,967 --> 00:05:26,500 After, I would say, about 30 minutes 153 00:05:26,500 --> 00:05:29,066 when it gets a little more candied we'll add our cranberries. 154 00:05:29,066 --> 00:05:30,266 [Guy] And we're gonna let this cook down. 155 00:05:30,266 --> 00:05:32,300 So turkey's done. Cool it down a little bit. 156 00:05:32,300 --> 00:05:34,166 -Slice it on a deli slicer. -You'll reheat? 157 00:05:34,166 --> 00:05:38,266 -A little butter, chicken stock, turkey gravy. -And just float that in. 158 00:05:38,266 --> 00:05:39,867 Not cooking it, just warming it. 159 00:05:40,400 --> 00:05:41,700 [Ari] We go to plating now. 160 00:05:41,700 --> 00:05:43,967 Top it off with our turkey gravy 161 00:05:43,967 --> 00:05:45,734 and our homemade cranberry sauce. 162 00:05:48,266 --> 00:05:49,734 Turkey's nice and tender. 163 00:05:50,500 --> 00:05:53,100 The depth of flavor in that gravy alone, 164 00:05:53,100 --> 00:05:55,634 you can taste the flavor all the way through. 165 00:05:56,667 --> 00:05:59,233 Your cranberry sauce is the bomb, by the way. 166 00:06:00,266 --> 00:06:01,233 Gosh, that's good. 167 00:06:02,266 --> 00:06:03,467 Night night. 168 00:06:03,467 --> 00:06:05,367 Open turkey sandwich for you. 169 00:06:05,367 --> 00:06:06,867 Turkey, I thought it was sliced just right. 170 00:06:06,867 --> 00:06:08,000 Didn't need a knife. 171 00:06:08,000 --> 00:06:09,900 That sweetness and tartness of that cranberry sauce 172 00:06:09,900 --> 00:06:11,300 really balances it all out. 173 00:06:11,300 --> 00:06:12,300 [Guy] How's the turkey, sir? 174 00:06:12,300 --> 00:06:13,967 -Absolutely delicious. -Is it like she makes? 175 00:06:13,967 --> 00:06:15,567 -Better. [laughs] -[laughs] 176 00:06:15,567 --> 00:06:16,967 Meatloaf stack. 177 00:06:16,967 --> 00:06:18,600 It's reliable, and the reliability 178 00:06:18,600 --> 00:06:20,100 is what you really want to have in a diner. 179 00:06:20,100 --> 00:06:21,467 Classic eggs, sunny side up. 180 00:06:21,467 --> 00:06:23,367 Stamford Diner. This is it for me. 181 00:06:23,367 --> 00:06:25,367 [Guy] I'm telling you, the folks of Stamford are lucky. 182 00:06:25,367 --> 00:06:27,266 Now, I'd love to see what it was like as a DJ. 183 00:06:27,266 --> 00:06:28,634 [whooshes] 184 00:06:30,266 --> 00:06:32,367 [Guy] Up next, in Redmond, Ohio... 185 00:06:32,367 --> 00:06:33,900 -It's quite the adventure, my friend. -[bell dings] 186 00:06:33,900 --> 00:06:35,967 [Guy] ...an old church-turned-pizzeria... 187 00:06:35,967 --> 00:06:37,767 Really, really is beautiful. 188 00:06:37,767 --> 00:06:39,467 [Guy] ...putting out inspired pie... 189 00:06:39,467 --> 00:06:42,867 You're making crazy pizza really legit by the way. 190 00:06:42,867 --> 00:06:44,300 [Guy] ...and angelic wings. 191 00:06:44,300 --> 00:06:45,900 I can't lie. I'm in church. 192 00:06:45,900 --> 00:06:47,634 No, I'm not full. I want a dozen. 193 00:06:49,100 --> 00:06:50,000 -[bleep] -What a pleasure. 194 00:06:50,000 --> 00:06:51,500 -So nice. -What a pleasure. 195 00:06:51,500 --> 00:06:53,667 -So glad that you came down. -And I think you're more handsome in person. 196 00:06:53,667 --> 00:06:55,200 -Keep that up. -Yeah. 197 00:06:55,200 --> 00:06:56,867 -You keep that up, girls. -[bleep] 198 00:06:59,100 --> 00:07:01,100 -[car door shuts] -Do you ever sit back and think 199 00:07:01,100 --> 00:07:04,100 what are the streets of Flavortown paved with? 200 00:07:04,100 --> 00:07:05,467 You know, we know they got great food. 201 00:07:05,467 --> 00:07:07,867 We know they got great Chinese food, Mexican food, Thai food. 202 00:07:07,867 --> 00:07:10,467 Well, anyhow, I'm here in Redmond, Oregon, right outside of Bend, 203 00:07:10,467 --> 00:07:12,767 where they're serving pizza at the pulpit. 204 00:07:12,767 --> 00:07:13,900 -Listen. -[bell dings] 205 00:07:13,900 --> 00:07:15,367 -Can you hear it? -[bell dings] 206 00:07:15,367 --> 00:07:17,266 That might be the bells of Flavortown Church. 207 00:07:17,266 --> 00:07:20,233 -This is Grace and Hammer Pizzeria. -[bell dings] 208 00:07:21,567 --> 00:07:23,567 Probably about a minute left on that Willie. 209 00:07:23,567 --> 00:07:25,867 Church is in session. Where do we start? [laughs] 210 00:07:25,867 --> 00:07:27,967 Got that dough starting to rise up in there. 211 00:07:27,967 --> 00:07:31,200 It's a beautiful building but the food's even better. 212 00:07:31,200 --> 00:07:32,367 You got a hot pie. 213 00:07:32,367 --> 00:07:33,467 [Guy] What does everybody think 214 00:07:33,467 --> 00:07:35,100 about having a pizza joint in a church? 215 00:07:35,100 --> 00:07:37,667 Everyone's like, "In a church? Got to go check it out." 216 00:07:37,667 --> 00:07:41,100 [Guy] It certainly was a heavenly sight for Chad and Cinnamon Nemec 217 00:07:41,100 --> 00:07:44,667 when they spotted this place for sale while visiting from Austin. 218 00:07:44,667 --> 00:07:46,000 We went home from our vacation, 219 00:07:46,000 --> 00:07:46,967 and two weeks later 220 00:07:46,967 --> 00:07:48,100 came and put a contract in, and... 221 00:07:48,100 --> 00:07:49,667 Was it intended to be a house 222 00:07:49,667 --> 00:07:52,100 -or was it intended to be a pizza joint? -I wanted a house. 223 00:07:52,100 --> 00:07:55,100 -He wanted a pizzeria. -It really, really is beautiful. 224 00:07:55,100 --> 00:07:56,800 [Cinnamon] The building was built in 1912. 225 00:07:56,800 --> 00:07:58,667 It's on the National Historic Registry. 226 00:07:58,667 --> 00:08:01,000 -[Guy] Who's the pastor of pizza? -[Cinnamon] Adam. 227 00:08:01,000 --> 00:08:03,567 -Where did you learn to cook? -Just had a passion for craft things. 228 00:08:03,567 --> 00:08:05,567 Prodigal Pig wrapping up right now. 229 00:08:05,567 --> 00:08:09,867 The Prodigal Pig's kind of a twist on a classic Hawaiian pizza. 230 00:08:09,867 --> 00:08:11,567 All right, so what are we gonna jump into now? 231 00:08:11,567 --> 00:08:12,467 [Adam] We have a pork butt. 232 00:08:12,467 --> 00:08:13,667 We're gonna be smoking this 233 00:08:13,667 --> 00:08:15,467 and turning it into pulled pork 234 00:08:15,467 --> 00:08:17,166 for our Prodigal Pig pizza. 235 00:08:17,166 --> 00:08:19,467 -Score the pork butt. -You're tickling it. 236 00:08:19,467 --> 00:08:21,800 -Scoring is, like, really cutting into it. -[laughs] 237 00:08:21,800 --> 00:08:23,266 Gochujang sauce. 238 00:08:23,266 --> 00:08:25,166 -[Guy] Salt and pepper? -Absolutely. 239 00:08:25,166 --> 00:08:26,266 We're gonna bind this up? 240 00:08:26,266 --> 00:08:27,767 This is a boneless pork butt 241 00:08:27,767 --> 00:08:29,800 -so I don't want it opening up on the smoker. -Got you, got you, got you. 242 00:08:29,800 --> 00:08:31,567 [Adam] We're gonna be smoking it at 225. 243 00:08:31,567 --> 00:08:32,767 Roughly 10 hours. 244 00:08:32,767 --> 00:08:33,800 Free it from its twine, 245 00:08:33,800 --> 00:08:36,767 break it down, sauce it with some gochujang. 246 00:08:36,767 --> 00:08:38,166 Ready to go on some pizza. 247 00:08:38,166 --> 00:08:40,567 -I assume we're making some dough. -Absolutely. 248 00:08:40,567 --> 00:08:42,400 [Adam] Some bloomed yeast and water. 249 00:08:42,400 --> 00:08:45,000 -What kind of flour? -A hard red wheat. 250 00:08:45,000 --> 00:08:47,100 - [Guy] What gluten level? - [Adam] 13.5. 251 00:08:47,100 --> 00:08:49,100 And then a little bit of salt. 252 00:08:49,100 --> 00:08:51,066 -[Guy] Let it mix. -[Adam] Two minutes. 253 00:08:51,066 --> 00:08:52,667 How long is this gonna get a chance to proof? 254 00:08:52,667 --> 00:08:54,166 -About 24 hours. -Whole? 255 00:08:54,166 --> 00:08:56,300 Punch it down and then let it rise up again 256 00:08:56,300 --> 00:08:58,166 -for another 24 hours. -[Guy] Got it. 257 00:08:58,166 --> 00:09:00,500 [Adam] Portion, ball, let it rest. 258 00:09:00,500 --> 00:09:02,100 -What's next? -Our kalbi sauce. 259 00:09:02,100 --> 00:09:03,800 Black pepper, brown sugar, 260 00:09:03,800 --> 00:09:07,867 garlic, green onion there, ginger, grated yellow onion, 261 00:09:07,867 --> 00:09:10,367 sesame oil, mirin, soy sauce. 262 00:09:10,367 --> 00:09:13,967 -That's gonna get tight enough to be the sauce on the base? -Yeah. 263 00:09:13,967 --> 00:09:15,567 -Next up. -Pineapple slaw. 264 00:09:15,567 --> 00:09:18,066 -Pineapple on pizza. -[chuckles] I know it's a great debate. 265 00:09:18,066 --> 00:09:20,066 -Actually, I don't care, honestly. -Okay, okay. 266 00:09:20,066 --> 00:09:21,967 It's your pizza. Put on it what you want on it. 267 00:09:21,967 --> 00:09:27,100 We got some ginger here, shallot, chopped cilantro, pinapple, serranos. 268 00:09:27,100 --> 00:09:29,100 -[Adam] Add a little bit of heat. -[Guy] Mix that up. 269 00:09:29,100 --> 00:09:31,200 -Are we gonna make this pie finally? -Yeah, let's do it. 270 00:09:31,200 --> 00:09:33,467 Gonna go ahead and grab a dough ball here. 271 00:09:34,300 --> 00:09:35,734 Stretch this out. 272 00:09:36,967 --> 00:09:39,166 [Guy] Look at the elasticity of that. That's awesome. 273 00:09:39,166 --> 00:09:40,467 Let's build this pizza. 274 00:09:40,467 --> 00:09:42,667 -Kalbi sauce? -Fresh mozz. 275 00:09:42,667 --> 00:09:44,567 Gochujang pork here. 276 00:09:44,567 --> 00:09:45,667 Little fontina. 277 00:09:45,667 --> 00:09:48,266 This is burning at 700, 800 degrees? 278 00:09:48,266 --> 00:09:50,500 -[Adam] Yes, sir. -[Guy] And you should be able to cook this off. 279 00:09:50,500 --> 00:09:52,000 About two minutes or so. 280 00:09:52,000 --> 00:09:54,166 -[Guy] And what are we burning? -[Adam] All white oak. 281 00:09:54,166 --> 00:09:57,000 -All right, all right, all right. -[chuckles] 282 00:09:57,000 --> 00:09:59,266 -Boom. [chuckles] -Beautiful. 283 00:09:59,266 --> 00:10:00,834 You can just hear the crust. 284 00:10:01,667 --> 00:10:04,367 Pineapple slaw, pickled onion on top. 285 00:10:04,367 --> 00:10:07,233 -And there we have a completed Prodigal Pig right there. -And that's all she wrote. 286 00:10:08,667 --> 00:10:09,934 [chuckles] 287 00:10:11,100 --> 00:10:12,567 It's dynamite. 288 00:10:12,567 --> 00:10:16,166 That crust is so light, and airy, and fluffy. 289 00:10:17,567 --> 00:10:21,166 The balance that you create with that pineapple slaw, 290 00:10:21,166 --> 00:10:22,100 because you're getting a lot of heat 291 00:10:22,100 --> 00:10:23,300 from the serranos and the jalapenos, 292 00:10:23,300 --> 00:10:26,867 with the acidity from the onions countering the brown sugar 293 00:10:26,867 --> 00:10:28,066 that you have in the kalbi sauce... 294 00:10:30,400 --> 00:10:32,266 That's what gives it the balance and the harmony. 295 00:10:32,266 --> 00:10:35,166 -I know I'm preaching to the choir on... -[bell dings] 296 00:10:35,166 --> 00:10:38,200 -But I got to confess, it's... excellent pizza. -[bell dings] 297 00:10:38,200 --> 00:10:40,900 Gochujang pulled pork going on. 298 00:10:40,900 --> 00:10:43,467 It's a spin on a Hawaiian but way, way better 299 00:10:43,467 --> 00:10:46,567 because you have that smoky deliciousness of the pork. 300 00:10:46,567 --> 00:10:48,166 And the kalbi sauce that's on that 301 00:10:48,166 --> 00:10:50,767 gives that a little bit of sweet and tangy at the same time. 302 00:10:50,767 --> 00:10:53,266 The pizza crust is incredible. 303 00:10:53,266 --> 00:10:54,567 [man] It's got a little bit of spice, 304 00:10:54,567 --> 00:10:56,467 a little bit of juiciness and tanginess from the pineapple. 305 00:10:56,467 --> 00:10:57,800 [Guy] Is this the kind of pizza you were expecting? 306 00:10:57,800 --> 00:10:58,767 I don't know what I was expecting... 307 00:10:58,767 --> 00:11:00,100 -...honestly. -Right? 308 00:11:00,100 --> 00:11:01,767 Everyone's like tries to come in and order a pepperoni pizza. 309 00:11:01,767 --> 00:11:03,700 You got to get their flavors because they've mastered 'em. 310 00:11:03,700 --> 00:11:05,200 -Go with their experience. -Yeah. 311 00:11:05,200 --> 00:11:07,800 These guys just take license to put whatever they want on it, so... 312 00:11:07,800 --> 00:11:09,367 -We got a Benevolent Bird. -[woman] They always have, 313 00:11:09,367 --> 00:11:12,266 like, a fun spin on their names of pizzas, 314 00:11:12,266 --> 00:11:14,767 and also a fun spin on what they put on the pizzas. 315 00:11:14,767 --> 00:11:18,667 This is my cousin, Paul, on Triple-D for his third time. 316 00:11:18,667 --> 00:11:20,000 I love it. It's got everything on it. 317 00:11:20,000 --> 00:11:22,367 Pine State Biscuits, Tails and Trotters. 318 00:11:22,367 --> 00:11:27,400 Now, so serendipitously, his dad, my Uncle Bill, was a pastor. 319 00:11:27,400 --> 00:11:31,266 It would be just fitting that you and I are having pizza in a church. 320 00:11:31,266 --> 00:11:32,667 This is, like, the real deal. 321 00:11:32,667 --> 00:11:33,667 -Hey, guys. -Hi. 322 00:11:33,667 --> 00:11:35,367 You're not just a pizza show. 323 00:11:35,367 --> 00:11:36,967 What else do you have performing in the congregation? 324 00:11:36,967 --> 00:11:38,900 [Adam] Smoked and fried chicken wings. 325 00:11:38,900 --> 00:11:41,266 I love the wings. It's nice, and fresh, and smoky. 326 00:11:41,266 --> 00:11:42,867 You get the crispiness of the fried. 327 00:11:42,867 --> 00:11:44,266 I am a smoked fried chicken wing. 328 00:11:44,266 --> 00:11:45,400 -Let's do it. -[laughs] 329 00:11:49,300 --> 00:11:51,600 Welcome back. Triple-D hanging out in a church. 330 00:11:51,600 --> 00:11:53,266 -[bell dings] -Flavortown Church. 331 00:11:53,266 --> 00:11:56,266 Actually, we're in Redmond, right outside of Bend, Oregon, 332 00:11:56,266 --> 00:11:58,266 and we're hanging out with Chef Adam. 333 00:11:58,266 --> 00:12:01,000 You're making crazy pizza really legit, by the way. 334 00:12:01,000 --> 00:12:03,367 He says he's not a one trick pony. 335 00:12:03,367 --> 00:12:05,700 He's got a lot of other great stuff going on, and one of them is wings. 336 00:12:05,700 --> 00:12:06,867 Absolutely. 337 00:12:07,567 --> 00:12:09,767 Sauce barbecue wings for table 23. 338 00:12:09,767 --> 00:12:13,233 I walk in and they know I'm gonna order my wings every single time. 339 00:12:14,266 --> 00:12:15,700 Take me to the Flavortown Church, my friend. 340 00:12:15,700 --> 00:12:18,200 We're gonna go ahead and build our brine. 341 00:12:18,200 --> 00:12:21,467 -[Adam] Water. -Equal parts salt and sugar. Let it dissolve. 342 00:12:21,467 --> 00:12:23,100 [Guy] Little ice bath to cool it down 343 00:12:23,100 --> 00:12:24,967 and then over the top of the wings. 344 00:12:24,967 --> 00:12:26,367 How long will you let the brine go for? 345 00:12:26,367 --> 00:12:28,567 [Adam] Overnight. About 24 hours. 346 00:12:28,567 --> 00:12:31,000 -My night's usually are only, like, nine. -[laughs] 347 00:12:31,000 --> 00:12:34,000 So once the wings are fully brined, we let 'em dry off. 348 00:12:34,000 --> 00:12:35,900 -We salt and pepper them. -Just salt and pepper? 349 00:12:35,900 --> 00:12:37,433 [Adam] And then they're off to the smoker. 350 00:12:38,767 --> 00:12:41,667 We're gonna make some rub. We're gonna start with a little celery salt here. 351 00:12:41,667 --> 00:12:45,967 Cajun seasoning, granulated onion. Garlic in there as well. 352 00:12:45,967 --> 00:12:49,300 -We got some cayenne. -And that's a component of the barbecue sauce. 353 00:12:49,300 --> 00:12:50,600 Walk me through the barbecue sauce. 354 00:12:50,600 --> 00:12:52,900 Start with some brisket fat drippings. 355 00:12:52,900 --> 00:12:54,166 They taught you this in kindergarten 356 00:12:54,166 --> 00:12:55,266 -when you were in Texas, right? -[laughs] 357 00:12:55,266 --> 00:12:56,367 I think you have to know that. 358 00:12:56,367 --> 00:12:58,467 You have to know how to rope cattle, saddle a horse, 359 00:12:58,467 --> 00:13:01,200 and make barbecue sauce all by the time you're four. 360 00:13:01,200 --> 00:13:03,066 -And then we have some Worcester sauce. -Some what? 361 00:13:03,667 --> 00:13:05,567 -Worcestershire. -Okay. 362 00:13:05,567 --> 00:13:08,967 Apple cider vinegar, coffee from our neighbors right down the road, 363 00:13:08,967 --> 00:13:10,634 brown sugar, plum tomatoes. 364 00:13:11,300 --> 00:13:12,667 Teamwork makes the dream work. 365 00:13:12,667 --> 00:13:14,000 House brisket rub here, 366 00:13:14,000 --> 00:13:16,367 black pepper, cayenne, kosher salt. 367 00:13:16,367 --> 00:13:19,266 Reduce this down for about two hours, emulsify it, 368 00:13:19,266 --> 00:13:21,066 and hold it for service. 369 00:13:21,066 --> 00:13:22,300 [Adam] We've got some smoked wings here 370 00:13:22,300 --> 00:13:23,667 that just came out of the fryer, 371 00:13:23,667 --> 00:13:25,066 ready to be sauced. 372 00:13:27,367 --> 00:13:29,266 Boom. Optional ranch if you like it. 373 00:13:29,266 --> 00:13:30,567 Comes with an optional ranch. 374 00:13:34,500 --> 00:13:36,867 Dude, that's a great wing. There's so much flavor going on. 375 00:13:36,867 --> 00:13:40,300 There's the sugar and salt smoked, then that fry to it, 376 00:13:40,300 --> 00:13:43,600 and then just kissed with a little bit of that barbecue sauce 377 00:13:43,600 --> 00:13:45,066 which is not overpowering. 378 00:13:45,066 --> 00:13:47,700 -Well done, brother. -[laughs] 379 00:13:47,700 --> 00:13:51,667 I'm almost getting to the point of being full at five. 380 00:13:51,667 --> 00:13:55,333 I can't lie. I'm in church. No, I'm not full. I want a dozen. 381 00:13:57,100 --> 00:13:58,266 [man] The wings are great. 382 00:13:58,266 --> 00:13:59,967 Nice tenderness inside, 383 00:13:59,967 --> 00:14:02,367 but then you get a little light crispy and it's just perfect. 384 00:14:02,367 --> 00:14:04,200 -You got to be a kid that likes wings. -Love 'em. 385 00:14:04,200 --> 00:14:06,367 Kind of like heaven on your tongue. 386 00:14:06,367 --> 00:14:07,500 Is that a church thing? 387 00:14:07,500 --> 00:14:09,500 Got a Saint Stanley ready to run. 388 00:14:09,500 --> 00:14:11,100 I think I have your food groups right here, Paul. 389 00:14:11,100 --> 00:14:12,700 Pizza and wings are two of my favorite foods. 390 00:14:12,700 --> 00:14:14,467 -Oh, yeah, beer is the third one. -Yeah. 391 00:14:14,467 --> 00:14:16,266 You know everything you're gonna get is gonna be amazing. 392 00:14:16,266 --> 00:14:17,800 It is a blessing to the community. 393 00:14:17,800 --> 00:14:19,166 This is the one you want to come to. 394 00:14:19,166 --> 00:14:20,667 It's quite the adventure, my friend. 395 00:14:20,667 --> 00:14:22,600 It's delicious, it's unconventional, 396 00:14:22,600 --> 00:14:24,467 but you really are delivering with this. 397 00:14:24,467 --> 00:14:25,567 Nice job. 398 00:14:25,567 --> 00:14:26,567 -Thank you, sir. -Amen. 399 00:14:26,567 --> 00:14:28,266 -[Adam chuckles] -[bell dings] 400 00:14:28,266 --> 00:14:30,767 [Guy] Coming up in Camp Dennison, Ohio... 401 00:14:30,767 --> 00:14:32,867 -You're a little fancy around here, aren't you? -I know. 402 00:14:32,867 --> 00:14:35,900 [Guy] ...a funky joint converting classrooms into a kitchen... 403 00:14:35,900 --> 00:14:37,667 Oh, look at you with the big surprises. 404 00:14:37,667 --> 00:14:40,200 [Guy] ...cooking up A plus fried chicken... 405 00:14:40,200 --> 00:14:42,066 That's gonna be nice, and light, and flakey. 406 00:14:42,066 --> 00:14:44,667 [Guy] ...and a decadent dessert earning extra credit. 407 00:14:44,667 --> 00:14:46,800 It is the chocolate peanut butter candy. 408 00:14:46,800 --> 00:14:48,033 Made it a higher level. 409 00:14:53,367 --> 00:14:55,400 -[car door shuts] -Triple-D is all about the story, 410 00:14:55,400 --> 00:14:56,867 the character, and great food. 411 00:14:56,867 --> 00:14:58,400 And wait until you get this story. 412 00:14:58,400 --> 00:14:59,500 I'm here in Camp Dennison, Ohio, 413 00:14:59,500 --> 00:15:01,600 about 30 minutes outside of Cincinnati. 414 00:15:01,600 --> 00:15:03,867 1863, they built a schoolhouse. 415 00:15:03,867 --> 00:15:07,000 It runs 'till 1952. 416 00:15:07,000 --> 00:15:10,166 Then it takes a ten year break and the Miller family decides to open a restaurant in it. 417 00:15:10,166 --> 00:15:12,367 This is the second generations of the Millers doing it. 418 00:15:12,367 --> 00:15:14,900 If you're looking for fried chicken, pork chops, and southern greens 419 00:15:14,900 --> 00:15:17,066 it's right here at The Schoolhouse Restaurant. 420 00:15:19,100 --> 00:15:21,166 I have a large corn fritter with fried pickle. 421 00:15:21,166 --> 00:15:23,500 [man] If you've been in the restaurant business for 60 years 422 00:15:23,500 --> 00:15:25,567 you're obviously putting really good food out. 423 00:15:25,567 --> 00:15:26,700 Pork chops. 424 00:15:26,700 --> 00:15:28,266 You're coming to a family place. 425 00:15:28,266 --> 00:15:30,500 [Guy] And it doesn't get any more family than the Millers 426 00:15:30,500 --> 00:15:35,000 who inherited this little piece of history from their parents. 427 00:15:35,000 --> 00:15:37,467 Daddy originally wanted to turn it into a nursing home. 428 00:15:37,467 --> 00:15:38,767 He was a doctor. 429 00:15:38,767 --> 00:15:39,667 Mom, she said, 430 00:15:39,667 --> 00:15:41,200 "This would be an adorable restaurant." 431 00:15:41,200 --> 00:15:42,900 She brought a cook in 432 00:15:42,900 --> 00:15:45,200 and brought family recipes to her. 433 00:15:45,200 --> 00:15:47,767 -And this is the same menu we run today? -Pretty much. 434 00:15:47,767 --> 00:15:49,066 Fried chicken. 435 00:15:49,066 --> 00:15:52,200 I had the fried chicken. It is good comfort food. 436 00:15:52,200 --> 00:15:55,567 The chicken from 40 years ago, it's pretty close to the chicken today. 437 00:15:55,567 --> 00:15:59,266 I love the fact that you are gonna get all these different sides. 438 00:15:59,266 --> 00:16:00,467 What are we starting off with? 439 00:16:00,467 --> 00:16:01,467 We are starting off 440 00:16:01,467 --> 00:16:02,867 with our country-style green beans 441 00:16:02,867 --> 00:16:05,000 which is one of our sides here at The Schoolhouse. 442 00:16:05,000 --> 00:16:08,300 -Okay. -Onions, locally smoked ham, 443 00:16:08,300 --> 00:16:10,300 onion powder, a little bit of garlic, 444 00:16:10,300 --> 00:16:12,100 -chicken base. -And salt and pepper. 445 00:16:12,100 --> 00:16:14,667 -[Guy] This is gonna go an hour-and-a-half, two hours. -[Beth] Yep. 446 00:16:14,667 --> 00:16:16,767 -While that's going, what are we gonna make? -Make some cornbread. 447 00:16:16,767 --> 00:16:18,567 -[Beth] Corn muffin mix... -[Guy] Okay. 448 00:16:18,567 --> 00:16:21,000 -...sugar, a little extra flour. -A little AP flour. Got it. 449 00:16:21,000 --> 00:16:22,367 -[Guy] And some water. -[Beth] And that's it. 450 00:16:22,367 --> 00:16:23,467 [Guy] Mix this up. 451 00:16:23,467 --> 00:16:25,467 What temp we gonna it on for how long? 452 00:16:25,467 --> 00:16:27,100 [Beth] 325 for about 30 minutes. 453 00:16:27,100 --> 00:16:29,467 Then we'll make the wet mix for the fried chicken. 454 00:16:29,467 --> 00:16:30,767 Okay, walk me through it. 455 00:16:30,767 --> 00:16:33,266 We use whole eggs, whole milk, buttermilk. 456 00:16:33,266 --> 00:16:35,367 -Has the hot sauce always been part of the program? -No. 457 00:16:35,367 --> 00:16:37,600 [Beth] I'm trying to evolve the flavor 458 00:16:37,600 --> 00:16:38,667 -to meet the market. -Got it. 459 00:16:38,667 --> 00:16:39,667 [Beth] We'll dredge it. 460 00:16:39,667 --> 00:16:41,567 AP flour, poultry seasoning... 461 00:16:41,567 --> 00:16:45,266 -...onion, pepper, salt, cayenne, paprika. -Paprika. 462 00:16:45,266 --> 00:16:46,767 [Guy] To the egg wash. 463 00:16:46,767 --> 00:16:48,467 Then the dry, and then we'll shake it. 464 00:16:48,467 --> 00:16:50,467 -Give it a little pat so you don't burn the flour. -We'll shake it. 465 00:16:50,467 --> 00:16:51,800 [Beth] And we drop it. 466 00:16:51,800 --> 00:16:53,400 -[Guy] 10 minutes? -[Beth] Actually, 20. 467 00:16:53,400 --> 00:16:54,667 [Guy] Now, when somebody orders the chicken 468 00:16:54,667 --> 00:16:56,600 do they get a variety of sides? 469 00:16:56,600 --> 00:16:59,600 We send out green beans, mashed potatoes, and gravy. 470 00:16:59,600 --> 00:17:01,166 When does the mac and cheese come out? 471 00:17:01,166 --> 00:17:03,066 Mac and cheese is a special order, 472 00:17:03,066 --> 00:17:05,000 as is the stewed tomatoes. 473 00:17:05,000 --> 00:17:07,066 -That's all she wrote. -That's all she wrote. 474 00:17:09,867 --> 00:17:12,233 -That's simple cornbread but that's good cornbread. -Mmm-hmm. 475 00:17:17,967 --> 00:17:19,233 That's a good green bean. 476 00:17:20,767 --> 00:17:23,667 But the kicker right here is just the simple fried chicken 477 00:17:23,667 --> 00:17:27,233 that's not overcooked, not over-battered, not over-seasoned, 478 00:17:28,100 --> 00:17:30,867 and that bite right there, that's money. 479 00:17:33,500 --> 00:17:34,667 Fried chicken. 480 00:17:34,667 --> 00:17:35,800 [man] Fried chicken is amazing. 481 00:17:35,800 --> 00:17:37,700 It's fresh to order, so you're never getting anything 482 00:17:37,700 --> 00:17:39,367 that's been sitting around all day long. 483 00:17:39,367 --> 00:17:41,200 It's crispy, it's light. 484 00:17:41,200 --> 00:17:42,867 -Are you a green bean guy? -I am. 485 00:17:42,867 --> 00:17:43,867 [Guy] What do you think of these? 486 00:17:43,867 --> 00:17:45,266 So this is how I eat green beans. 487 00:17:45,266 --> 00:17:46,700 Just simple, nothing fancy. 488 00:17:46,700 --> 00:17:48,066 Pork chops. 489 00:17:48,066 --> 00:17:50,166 [woman] This is home. This is a classroom. 490 00:17:50,166 --> 00:17:53,700 I could easily bring my history students in here and teach a lesson 491 00:17:53,700 --> 00:17:56,333 and enjoy a meal at the same time. 492 00:17:58,000 --> 00:17:59,767 So it's a schoolhouse 'till when? 493 00:17:59,767 --> 00:18:02,500 1863 through 'till about 1952. 494 00:18:02,500 --> 00:18:04,200 And this was K to eighth? 495 00:18:04,200 --> 00:18:06,066 [Chris] Kitchen was first to the fourth grade, 496 00:18:06,066 --> 00:18:07,500 the dining room was fifth through the eighth. 497 00:18:07,500 --> 00:18:10,467 -Original floor? -[Pam] Yep. Original blackboard. 498 00:18:10,467 --> 00:18:12,533 -No. -Original windows. 499 00:18:13,166 --> 00:18:14,867 [Guy] What a piece of history. 500 00:18:14,867 --> 00:18:17,567 [man] This is definitely a generational type of a restaurant, 501 00:18:17,567 --> 00:18:19,400 and I bring my family and kids here, 502 00:18:19,400 --> 00:18:22,367 and all I have to say is "peanut butter pie" and they're in the car. 503 00:18:23,300 --> 00:18:25,467 Plating peanut butter pie. 504 00:18:25,467 --> 00:18:28,066 I'm a peanut butter fanatic so the peanut butter pie is great. 505 00:18:28,066 --> 00:18:32,867 It's so creamy, and then the ganache on top, perfect with a cup of coffee. 506 00:18:32,867 --> 00:18:34,467 I've never really had the big sweet tooth 507 00:18:34,467 --> 00:18:36,100 but I heard about the peanut butter pie, 508 00:18:36,100 --> 00:18:38,100 and if I don't try it and my kids find out about it 509 00:18:38,100 --> 00:18:39,066 we're gonna have a problem. 510 00:18:39,066 --> 00:18:40,000 -All right. -Let's see it. 511 00:18:40,000 --> 00:18:41,000 [Beth] First, the crust. 512 00:18:41,000 --> 00:18:43,300 AP flour, sugar, salt. 513 00:18:43,300 --> 00:18:44,567 So do the dry ingredients first... 514 00:18:44,567 --> 00:18:45,900 -...and then you have... -So all the dry first. 515 00:18:45,900 --> 00:18:47,266 [Guy] The cold cubed butter. 516 00:18:47,266 --> 00:18:49,433 Just pulse it a little bit and then some ice water. 517 00:18:50,066 --> 00:18:51,467 [Beth] And then we dump. 518 00:18:51,467 --> 00:18:53,200 But that's gonna be nice, and light, and flakey. 519 00:18:53,200 --> 00:18:56,800 Plastic wrap. Make it into a disc. Let it rest 30 minutes. 520 00:18:56,800 --> 00:18:58,000 -[Guy] We'll roll it out... -[Beth] Right. 521 00:18:58,000 --> 00:18:59,066 -...we'll throw it in the pie tin... -Right. 522 00:18:59,066 --> 00:19:00,100 -...we'll blind bake it. -Right. 523 00:19:00,100 --> 00:19:01,467 -Then we'll make the filling. -Yes. 524 00:19:01,467 --> 00:19:03,166 -What's going in this thing? Peanut butter and... -Cream cheese. 525 00:19:03,166 --> 00:19:04,767 -And what's on top? -Ganache. 526 00:19:04,767 --> 00:19:07,500 -You're a little fancy around here, aren't you? -I know. 527 00:19:07,500 --> 00:19:09,667 [Beth] We start with good old fashioned peanut butter, 528 00:19:09,667 --> 00:19:12,367 cream cheese, powdered sugar. 529 00:19:12,367 --> 00:19:15,600 -[Beth] Next is vanilla. -Fold in some whipping cream to lighten this up. 530 00:19:15,600 --> 00:19:16,800 -Start the chocolate. -Okay. 531 00:19:16,800 --> 00:19:18,567 -[Guy] Just regular chocolate chips? -[Beth] Yeah. 532 00:19:18,567 --> 00:19:21,600 -[Guy] Let it slowly melt. -Heavy cream. Add the butter. 533 00:19:21,600 --> 00:19:23,667 So the chocolate ganache is done. 534 00:19:23,667 --> 00:19:25,266 [Beth] Little chocolate on the crust. 535 00:19:25,266 --> 00:19:27,600 Oh, look at you with the big surprises. 536 00:19:27,600 --> 00:19:28,934 -Thank you, sir. -Doctor. 537 00:19:30,867 --> 00:19:32,367 [Guy] Wow, that's good. 538 00:19:32,367 --> 00:19:33,767 See, because there's enough saltiness, 539 00:19:33,767 --> 00:19:36,000 and enough nuttiness, and not super sugary. 540 00:19:36,000 --> 00:19:38,600 Right, so now we pour this over the top, let it chill. 541 00:19:38,600 --> 00:19:40,100 [Beth] Takes about an hour or overnight. 542 00:19:40,100 --> 00:19:41,266 -Let it tighten up a little bit -Yep, yep. 543 00:19:41,266 --> 00:19:42,667 and then off we go. 544 00:19:42,667 --> 00:19:44,166 [Beth] Come on. 545 00:19:44,166 --> 00:19:45,634 I said one piece. I didn't mean the whole pie. 546 00:19:47,166 --> 00:19:48,133 [Guy whistles] 547 00:19:52,000 --> 00:19:53,567 Great blind-baked crust. 548 00:19:53,567 --> 00:19:54,700 Need a little bit of that texture 549 00:19:54,700 --> 00:19:56,367 because it is silky and creamy. 550 00:19:57,000 --> 00:19:58,567 Nice ganache on top. 551 00:19:58,567 --> 00:20:00,867 It is the chocolate peanut butter candy. 552 00:20:00,867 --> 00:20:02,166 Made it a higher level. 553 00:20:02,166 --> 00:20:04,667 -You get it. -I get it. 554 00:20:04,667 --> 00:20:06,166 Peanut butter pie pick up. 555 00:20:06,166 --> 00:20:08,266 [woman] It just slides down. 556 00:20:08,266 --> 00:20:12,200 And you're full, but if they offer you a second one you go, 557 00:20:12,200 --> 00:20:13,567 -[sighing] "Okay." -It's just amazing. 558 00:20:13,567 --> 00:20:15,500 Country-fried steak. 559 00:20:15,500 --> 00:20:17,500 Foods like grandma used to make. 560 00:20:17,500 --> 00:20:19,300 -My grandma didn't cook like this. Shh. -[man and woman laugh] 561 00:20:19,300 --> 00:20:22,000 My husband and I have eaten all over the world. 562 00:20:22,000 --> 00:20:25,667 There is nothing like this anywhere we've ever been. 563 00:20:25,667 --> 00:20:28,900 The history that you have in this building really lends itself to saying, 564 00:20:28,900 --> 00:20:30,667 "Look at the environment that you get to sit in, 565 00:20:30,667 --> 00:20:31,767 and look at the part of history 566 00:20:31,767 --> 00:20:33,166 that you get to appreciate and experience." 567 00:20:33,166 --> 00:20:35,166 -Great job, Chef. Thank you. -Thank you. 568 00:20:38,367 --> 00:20:41,000 So that's it for this road trip, but don't worry. 569 00:20:41,000 --> 00:20:44,200 We've got plenty more joints to find all over this country. 570 00:20:44,200 --> 00:20:45,800 I'll be looking for you next time 571 00:20:45,800 --> 00:20:48,634 on Diners, Drive-Ins, and Dives. 572 00:20:49,100 --> 00:20:50,100 She's gonna fire it up. 573 00:20:50,100 --> 00:20:52,100 -Now, what I want you, what? -No. 574 00:20:52,100 --> 00:20:53,700 She's a really good driver. 575 00:20:53,700 --> 00:20:56,367 I think it's a great idea to let her drive. 576 00:20:56,367 --> 00:20:58,300 Okay, do you wanna ride in the back with me? 577 00:20:58,300 --> 00:20:58,767 -No. -No? You're out?