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I'm Guy Fieri.
We're rolling out,
looking for America's greatest
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00:00:03,767 --> 00:00:06,066
[all] Diners,
Drive-Ins and Dives!
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00:00:06,066 --> 00:00:08,166
Whoo!
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00:00:08,967 --> 00:00:10,500
[Guy] This trip,
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00:00:10,500 --> 00:00:11,467
Mic drop.
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00:00:11,467 --> 00:00:14,200
DDD is driving
in all different directions.
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00:00:14,200 --> 00:00:15,700
Take us to flavor town.
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00:00:15,700 --> 00:00:19,367
Down south, we've got
over the top farm to table
in Alabama.
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00:00:19,367 --> 00:00:21,066
It is fine dining
local cooking.
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00:00:21,500 --> 00:00:22,800
Out west,
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00:00:22,800 --> 00:00:25,467
there's a Mediterranean
Middle Eastern mashup
in Wyoming.
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00:00:25,467 --> 00:00:27,667
You have to call it,
like, a masterpiece.
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And in the northeast...
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There you go!
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We've got chef
Christian Petroni...
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Don't touch it.
Don't touch it. Okay?
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I can't help myself.
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[Guy] ...proper pie...
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A+ pizza. A+, A+.
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...and a phenomenal filling
up in Connecticut.
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The real deal.
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-You'll ship to Cali, right?
-Of course.
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That's all right here,
right now, on Diners,
Drive-Ins and Dives.
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00:01:02,767 --> 00:01:04,767
So that's my introduction
to Greenwich, Connecticut.
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Someone hits the front end
of the Camaro.
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Out of control, dude. Maniacs.
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Okay. This place
better be worth it.
What's the story?
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[Christian] My boy Randy
is making incredible pies.
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They're making
their own bread.
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They're pulling cheese
every day. I love it.
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Hey, I got the evidence.
I found it.
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Hunter, put the evidence
in the car.
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Do you want me to get
the police report?
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Hunter, put the evidence
in the car.
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There's witnesses.
I can get the witnesses.
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Hunter, put the evidence
in the car.
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This is Grigg Street Pizza.
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Regular margherita,
straight up.
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-You can go anywhere
for pizza, right?
-Right.
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But why not eat good pizza?
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[man] Sausage basil.
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Grigg Street is 180
from everything else
we have in town.
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[Guy] And since Matt,
AKA Randy Watson,
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and Jon Corbo grew up here,
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they know what's around
and exactly what's missing,
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even if they can't really
explain it.
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It's like a neo New York,
Neapolitan, well done.
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I thought so.
It seemed like that
when I walked in.
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I mean, if you got
his attention,
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if the Hambino
Christian Petroni
brings me here,
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then I know it's got
some swagger to it.
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The ingredients are simple,
fresh, they're homemade,
and you can tell.
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[man] Margherita, pepperoni,
hot honey.
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Pepperoni hot honey
is the classic.
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The spice, the hotness,
the sweetness all combined.
It's the best.
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Okay. Walk us through it.
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[Randy] Our pizza dough.
Sourdough starter.
Room temperature water.
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Add that to the mixing bowl.
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Water, high gluten flour.
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A little salt.
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Two minutes, add the oil.
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-What kind of oil is this
we're adding?
-Olive oil.
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-Bro, I thought that
was motor oil.
-Yeah.
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-After that,
it'll mix for what?
-Six minutes.
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Maybe throw some of that oil
in the rig, am I right?
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Ferment for three hours.
Cut and portion.
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[Guy] Go to the cooler.
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-[Randy] 24 hours.
-[Guy] 24 hours.
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-All right.
-Fresh mozzarella.
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-Seriously.
-Mozzarella curd. Rip it up.
Hot water.
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Salt. Start instantly
stretching into, like,
nice little ribbons.
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-Once we get done with this,
we're going to make the--
-Tomato sauce.
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Let's get this going.
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-[Randy] Organic,
California tomatoes.
-[Guy] Okay.
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-I have some of that--
-That olive oil that is green?
Yeah. Okay.
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Roasted garlic, kosher salt,
Sicilian oregano.
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-And then the crush.
-The rustic crush, correct.
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Let it refrigerate, 24 hours.
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And this is the same
tomato sauce
that we use throughout.
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-All the pies.
-All the pies.
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Petroni says it hits.
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-All right.
-Hot honey.
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Let's see it.
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Roasted habaneros,
roasted garlic.
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Just a little bit
of the honey in there
just to get her going.
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Look at that.
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Nice blooming heat.
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Little bit of sweetness,
awesome.
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I like the garlic in there.
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Let's build the pie.
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This is our 24 hour
cold-fermented dough.
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We leave it out
for another six hours.
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-Don't touch it.
Don't touch it.
-I can't help myself.
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-Look at the elasticity on it,
though.
-[Randy] Sauce.
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This cheese technique
is a new one.
I haven't seen this before.
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Ripped basil, pepperoni,
garlic oil.
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-[Guy] 650.
-[Randy] Eight to 10 minutes.
Yeah, there it is.
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So he's got mine done,
Christian.
Yours is still cooking.
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But don't worry. He's going to
take care of you.
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Finish it off
with that Sicilian oregano,
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pecorino and that hot honey.
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Listen to that crust.
There you go!
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That doesn't tell you
everything right there, right?
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Look at this.
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That's stand up pie.
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-Cheers.
-Cheers, bubba.
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That's the one.
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The crust is outstanding.
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It's light, it's airy,
it's got good sourdough,
good yeast to it.
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The simple tomato sauce
where tomatoes
are alive and well.
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A+ pizza. A+, A+.
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It hits all the marks.
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Pepperoni, hot honey's
for you guys.
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Their sauce is great.
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It has the right amount
of flavors,
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has the right amount
of spice to it.
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Hot honey is, like,
a revelation.
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How do you describe
the pizza here?
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Deliciousness.
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Phenomenal.
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Randy's putting it
all together.
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I've known him as Randy
for the last ten years
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and, like, today, it turns out
his name's Matt.
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A lot of people
refer to me as Randy.
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How did you get Randy
as a nickname?
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Coming to America,
let me introduce
Mr. Randy Watson.
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-It makes sense now.
-His last name's Watson.
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-Oh, I know.
-My mind's blown.
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Well, that's good.
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We've got two parms
coming to the window
for you.
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I came here as a pizza guy,
but the problem is
the sandwiches are so good,
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it's tough to choose
between a pizza
and a sandwich.
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[Randy] I've got that
Philly up.
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This is one of
the best cheese steaks
I think I've ever had.
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It's perfect.
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Hambino said
you make cheese steaks.
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Phillies.
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-Like, real deal?
-Real deal.
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That, I will have.
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Don't go anywhere.
DDD in Greenwich.
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If you don't burn
the roof of your mouth
a little bit,
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then are we
really eating pizza,
you know?
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Welcome back.
DDD hanging out
in Greenwich, Connecticut,
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with the Hambino
Christian Petroni and we're at
Grigg Street Pizza.
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These guys are
doing pizza their way.
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Drive from wherever you are,
because you will not get
better pizza.
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[Randy] Table two.
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So if I'm going to
go somewhere
to get good food,
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you know
it's going to come here
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'cause I know Randy
is going to take care of me.
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We all know Hambino
from every Food Network show,
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but the first time, actually,
that I get to meet the family.
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This is my beautiful wife,
Sheri Petroni.
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This is my big boy Beau
and this is Briar Rose.
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We come here every Friday
and get our pizza.
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And I just recently discovered
the Philly cheese steak.
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Philly cheese steak up.
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The best cheese steak
I've had, honestly.
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You don't have to
go to Philly.
It's right here in Greenwich.
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I heard that you make
a Philly cheese steak.
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-But you make it
with your own bread.
-Correct.
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Take us to flavor town.
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-Eighteen ounce pizza dough.
-Okay.
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We're cutting it in half.
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Form it. A little score.
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-How long?
-Eight to 10.
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00:06:23,867 --> 00:06:24,867
All right. What are we into?
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-Marinade for the steak.
-Okay.
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We have Italian long hots.
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You char those up
a little bit?
You roast them first?
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You got it.
Lightly chopped white onion.
Peppercorns.
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A little kosher salt.
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Worcestershire, water.
New York strip.
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-How long are we going to
let this marinate?
-24.
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And that's all she wrote.
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Comes out, air dry,
two, three hours.
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Into the freezer.
Hard enough to slice.
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Okay.
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-Cheese sauce.
-Heavy cream,
provolone piccante.
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Not used enough.
A good, sharp, provolone.
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00:06:53,500 --> 00:06:54,867
There's not enough
good, sharp provolone.
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People think provolone,
the stuff they get
in the packet.
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But a real provolone
is bada boom.
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[Randy] Mozzarella
and American cheese.
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00:07:02,166 --> 00:07:04,266
If you're going to get
the real melt.
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00:07:04,266 --> 00:07:07,200
New York strip.
We fire-roast the long hots.
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Green bell pepper
and we chop up
some white onion.
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A little pickle brine
on there.
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00:07:11,700 --> 00:07:14,066
-Twenty-four. Ready to go.
-[Guy] Rock and roll.
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Salt and pepper.
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00:07:17,767 --> 00:07:18,967
Cheese sauce.
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00:07:20,767 --> 00:07:24,000
-And then she's just going to
slide right off.
-Look at that.
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00:07:24,000 --> 00:07:25,233
Give it a little tap.
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00:07:25,567 --> 00:07:26,767
Let her sit.
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00:07:27,867 --> 00:07:30,667
If that don't make you
want to be a better person,
man.
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00:07:33,800 --> 00:07:35,500
-Elbows out.
-Looks like you know
what's good.
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00:07:35,500 --> 00:07:36,500
-Elbows out.
-That's it.
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00:07:36,500 --> 00:07:38,000
The meat is uber tender,
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00:07:38,000 --> 00:07:41,600
so it is Philly cheese steak
101 in terms of
the texture of the meat.
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00:07:41,600 --> 00:07:43,166
I love the Italian long hot.
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00:07:43,166 --> 00:07:44,266
It's got great spice.
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00:07:44,266 --> 00:07:46,266
The fact that
you charred them,
I absolutely love it.
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00:07:46,266 --> 00:07:47,867
The provolone's got the bite.
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00:07:47,867 --> 00:07:49,767
You get the silkiness
from the American cheese.
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00:07:49,767 --> 00:07:51,767
The whole thing
that really sings,
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00:07:51,767 --> 00:07:54,166
which I can't always say
about a cheese steak,
is this bread.
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00:07:54,166 --> 00:07:56,500
You're going to have
some bakery wars
coming up here next.
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00:07:56,500 --> 00:07:58,500
It's legit, bro.
209
00:07:58,500 --> 00:08:00,100
Thirty seconds, Phillies.
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00:08:00,100 --> 00:08:02,166
It's always tender.
It's not greasy.
211
00:08:02,166 --> 00:08:04,667
-How good's the Philly
cheese steak?
-Absolutely incredible.
212
00:08:04,667 --> 00:08:06,867
Crunchy, really good
fresh bread.
213
00:08:06,867 --> 00:08:10,100
There's really no reason
anymore to go to Philly
just for cheese steak.
214
00:08:10,100 --> 00:08:12,266
Table one, roni,
table two, Italian.
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00:08:12,266 --> 00:08:14,100
You walk in here,
you're getting an experience.
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00:08:14,100 --> 00:08:17,000
You're getting pizza
and you're getting love
and you're getting energy.
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00:08:17,000 --> 00:08:18,266
It's the best feeling ever.
218
00:08:18,266 --> 00:08:21,266
This is the kind of joint
everybody wants
in their backyard.
219
00:08:21,266 --> 00:08:23,000
-Thank you so much
for having us.
-You got it.
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00:08:23,000 --> 00:08:24,100
The real deal.
221
00:08:24,100 --> 00:08:25,700
-You'll ship to Cali, right?
-Of course.
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00:08:25,700 --> 00:08:26,867
-Good.
-We've got you.
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00:08:26,867 --> 00:08:27,967
I'm out.
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00:08:29,667 --> 00:08:31,467
Up next in Mobile, Alabama...
225
00:08:31,467 --> 00:08:32,400
Mmm.
226
00:08:32,400 --> 00:08:34,867
...a local gem
going off the beaten path.
227
00:08:34,867 --> 00:08:36,800
He's a rare gift down here,
without a doubt.
228
00:08:36,800 --> 00:08:37,967
[Guy] W ith crawfish...
229
00:08:37,967 --> 00:08:39,767
Tender, delicious
230
00:08:39,767 --> 00:08:40,800
[Guy] ... quail...
231
00:08:40,800 --> 00:08:41,700
Tons of flavor
232
00:08:41,700 --> 00:08:43,200
[Guy] ... and cornbread.
233
00:08:43,200 --> 00:08:45,467
I've seen a lot of cornbread
go down, but I've never seen
mayonnaise in it.
234
00:08:50,767 --> 00:08:53,900
So I'm here
with the one and only
DDD legend, Panini Pete.
235
00:08:53,900 --> 00:08:55,200
All right. Where are you
taking me, bud?
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00:08:55,200 --> 00:08:56,667
Downtown Mobile, Alabama.
237
00:08:56,667 --> 00:08:58,567
I got that we're in downtown.
Where are you taking me
to eat?
238
00:08:58,567 --> 00:09:00,567
-Dude, I know how much
you love southern food.
-Right, right.
239
00:09:00,567 --> 00:09:02,367
-I know how much
you love farm to table.
-Exactly.
240
00:09:02,367 --> 00:09:03,367
This is the spot.
241
00:09:03,367 --> 00:09:05,934
It'd better be.
This is the Noble South.
242
00:09:06,467 --> 00:09:07,567
[man] Blackened catfish.
243
00:09:07,567 --> 00:09:09,367
Noble South stands out
among the rest.
244
00:09:09,367 --> 00:09:11,367
They're putting
a whole lot of care
into the food.
245
00:09:11,367 --> 00:09:13,166
[man] Watermelon salad
going to the window.
246
00:09:13,166 --> 00:09:16,767
He brings a southern fusion
type element.
It's very unique.
247
00:09:16,767 --> 00:09:18,100
[man] Shrimp and grits
coming up.
248
00:09:18,100 --> 00:09:21,200
The menu changes
based on what's fresh
and available at the farm.
249
00:09:21,200 --> 00:09:24,867
[Guy] And chef Chris Rainosek
has been challenging
the farm to table thinking
250
00:09:24,867 --> 00:09:27,500
since he opened the spot
in 2014.
251
00:09:27,500 --> 00:09:28,867
I like to kind of
work backwards.
252
00:09:28,867 --> 00:09:31,400
I don't like to decide, like,
hey, I want to cook
a pork chop.
253
00:09:31,400 --> 00:09:32,567
Let's figure out
what goes with it.
254
00:09:32,567 --> 00:09:34,467
We look at the vegetables
and go in the opposite way.
255
00:09:34,467 --> 00:09:36,500
It's what do you see
in your produce
256
00:09:36,500 --> 00:09:38,400
that's really going to dictate
what your menu's going to be.
257
00:09:38,400 --> 00:09:39,600
Exactly.
258
00:09:39,600 --> 00:09:40,767
[man] Crawfish étouffée.
259
00:09:40,767 --> 00:09:42,867
Étouffée is definitely
at the top of the list.
260
00:09:42,867 --> 00:09:47,967
The tomato gravy over rice
and fresh crawfish.
It's awesome.
261
00:09:47,967 --> 00:09:50,700
So shrimp stock
for the étouffée.
Walk me through it.
262
00:09:50,700 --> 00:09:52,767
[Chris] Shrimp shells,
celery, onion, carrot,
263
00:09:52,767 --> 00:09:54,567
tomato paste, a little thyme,
264
00:09:54,567 --> 00:09:56,200
bay leaf and black peppercorn.
265
00:09:56,200 --> 00:09:57,367
-Peppercorn. That's it.
-Got it.
266
00:09:57,367 --> 00:09:59,600
Water, we're just going to
get this up to a boil,
267
00:09:59,600 --> 00:10:01,467
back down to a simmer,
about an hour.
268
00:10:01,467 --> 00:10:02,900
Strain it, we're good to go.
269
00:10:02,900 --> 00:10:04,767
-What's up next?
-Were going to do
the collard greens.
270
00:10:04,767 --> 00:10:07,100
Baking grease.
Double up on the bacon.
271
00:10:07,100 --> 00:10:08,800
-Locally sourced as well?
-Yes.
272
00:10:08,800 --> 00:10:10,166
Onion, chicken stock.
273
00:10:10,166 --> 00:10:11,300
That's the real deal, there.
274
00:10:11,300 --> 00:10:13,800
Worcestershire sauce,
apple cider vinegar,
hot sauce.
275
00:10:13,800 --> 00:10:15,367
Brown sugar, salt and pepper.
276
00:10:15,367 --> 00:10:17,667
-How long are we going to
cook this down for?
-45 minutes or so.
277
00:10:17,667 --> 00:10:19,867
[Guy] All right.
Those are working.
What do we have after this?
278
00:10:19,867 --> 00:10:21,300
-Southern cornbread.
-Okay.
279
00:10:21,300 --> 00:10:22,567
This is an heirloom cornmeal.
280
00:10:22,567 --> 00:10:25,467
So we've got blue corn,
red corn, yellow corn,
white corn.
281
00:10:25,467 --> 00:10:26,800
International corn of flavors.
282
00:10:26,800 --> 00:10:28,266
-[Chris] All-purpose flour.
-[Guy] AP, got it.
283
00:10:28,266 --> 00:10:29,967
[Chris] Baking powder,
baking soda.
284
00:10:29,967 --> 00:10:33,066
-Sugar and salt.
-Then we'll move on
to our wets.
285
00:10:33,066 --> 00:10:34,767
Eggs, mayonnaise.
286
00:10:34,767 --> 00:10:36,166
What?
287
00:10:36,166 --> 00:10:38,800
Eggs and oil make mayonnaise
and you need eggs and oil
for cornbread.
288
00:10:38,800 --> 00:10:40,467
-[Chris] Then buttermilk.
-[Guy] Buttermilk
I'll give you.
289
00:10:40,467 --> 00:10:41,467
[Chris] Wet into dry.
290
00:10:41,467 --> 00:10:42,867
I've seen a lot
of cornbread go down
291
00:10:42,867 --> 00:10:44,300
but I've never seen
mayonnaise in it.
292
00:10:44,300 --> 00:10:45,767
Bacon fat
into the hot cast iron.
293
00:10:45,767 --> 00:10:47,000
[Chris] 40 minutes on 350.
294
00:10:47,000 --> 00:10:48,266
Cooked in bacon fat.
295
00:10:48,266 --> 00:10:50,367
[Chris] And that's what's
going to give it crispy edges.
296
00:10:50,367 --> 00:10:53,000
In your opinion,
the key to the foundation
of the great étouffée?
297
00:10:53,000 --> 00:10:55,367
Fresh crawfish.
Not overcooking it in the pan.
298
00:10:55,367 --> 00:10:56,500
-Let's see it.
-[Chris] Little bit of oil.
299
00:10:56,500 --> 00:10:58,100
Onion, celery and pepper.
300
00:10:58,100 --> 00:10:59,667
And we go in
with our dark roux.
301
00:10:59,667 --> 00:11:01,567
Flour and butter
cooked down low and slow
302
00:11:01,567 --> 00:11:02,867
until it gets a nice,
dark color.
303
00:11:02,867 --> 00:11:04,300
White wine, tomato paste.
304
00:11:04,300 --> 00:11:05,467
[Guy] Add the shrimp stock,
now.
305
00:11:05,467 --> 00:11:06,867
[Chris] A little bit of, uh,
hot sauce.
306
00:11:06,867 --> 00:11:09,100
Worcestershire, lemon juice,
salt and pepper.
307
00:11:09,100 --> 00:11:11,000
Get it up to a boil.
Add our crawfish,
308
00:11:11,000 --> 00:11:12,800
parsley to finish.
309
00:11:12,800 --> 00:11:13,967
Steamed white rice.
310
00:11:13,967 --> 00:11:15,867
-It steams like it.
-Steams like enough.
311
00:11:15,867 --> 00:11:17,166
Thank you. You got my joke.
312
00:11:17,567 --> 00:11:18,634
[Guy] Mmm.
313
00:11:19,367 --> 00:11:21,100
All right. What do you think?
314
00:11:21,100 --> 00:11:23,567
Any time that you can make
your own shrimp stock
315
00:11:24,800 --> 00:11:26,000
but the thing
that I get the most of
316
00:11:26,000 --> 00:11:29,533
is I really get
tender, delicious crawfish.
317
00:11:30,567 --> 00:11:32,367
-They're buttery.
They're so good.
-Yeah.
318
00:11:33,867 --> 00:11:35,700
-The collard greens
are next level.
-Thank you.
319
00:11:35,700 --> 00:11:39,066
Not cooked down so much
that it's mushy.
320
00:11:39,066 --> 00:11:40,834
You still get
a little bite to it.
321
00:11:43,000 --> 00:11:44,533
All that needs
is some cornbread.
322
00:11:45,400 --> 00:11:47,667
-The mayonnaise cornbread.
-That's so good.
323
00:11:47,667 --> 00:11:49,467
Really delicious.
324
00:11:49,467 --> 00:11:53,867
-[woman] Crawfish étouffée.
-Their version of it is
the right amount of spiciness.
325
00:11:53,867 --> 00:11:57,066
The thing I really love
about the collard greens
is they're crunchy.
326
00:11:57,066 --> 00:12:00,567
And a big slab of cornbread
with butter on it?
Perfection.
327
00:12:00,567 --> 00:12:04,200
-[woman] Flat iron steak.
-Is this true southern food?
328
00:12:04,200 --> 00:12:05,467
It's elevated southern.
329
00:12:05,467 --> 00:12:07,367
It doesn't matter
what's on the menu.
It's going to be good.
330
00:12:07,367 --> 00:12:08,767
[man] Squash blossoms.
331
00:12:08,767 --> 00:12:12,000
Many options. Healthy
to satisfying and savory.
332
00:12:12,000 --> 00:12:14,667
I don't think there's
another place locally
that we can get this.
333
00:12:14,667 --> 00:12:16,000
[man] Chicken fried quail.
334
00:12:16,000 --> 00:12:18,166
I had the chicken fried quail.
It was delicious.
335
00:12:18,166 --> 00:12:23,100
The sweet and the hot
sort of complement each other,
really just right.
336
00:12:23,100 --> 00:12:24,533
So we're going to make
our chicken fried quail.
337
00:12:24,533 --> 00:12:27,467
We have our birds here.
We're just going to split them
right down the center.
338
00:12:27,467 --> 00:12:29,367
For our brine, we just
really have pickle juice.
339
00:12:29,367 --> 00:12:31,266
-[Guy] How long are these
going to brine for?
-[Chris] Overnight.
340
00:12:31,266 --> 00:12:32,767
How are we going to
bread the quail and fry it?
341
00:12:32,767 --> 00:12:33,767
[Chris] Simple buttermilk.
342
00:12:33,767 --> 00:12:35,767
And then our gluten-free
flour mixture,
343
00:12:35,767 --> 00:12:37,300
with a little bit of extra
corn starch in it,
344
00:12:37,300 --> 00:12:39,667
garlic powder, onion powder,
salt and pepper, paprika.
345
00:12:39,667 --> 00:12:40,767
[Guy] All right. Let her fry.
346
00:12:40,767 --> 00:12:43,166
-All right.
-Let her fly.
You know what I mean.
347
00:12:43,166 --> 00:12:44,200
What are we going to
serve them with?
348
00:12:44,200 --> 00:12:45,600
These are going to go
with turnips.
349
00:12:45,600 --> 00:12:46,667
I knew there was
going to be turnips.
350
00:12:46,667 --> 00:12:48,266
He's been waiting for turnips.
351
00:12:48,266 --> 00:12:50,100
[Chris] Start with just
some simple, roasted turnips.
352
00:12:50,100 --> 00:12:51,200
A little bit of butter
in the pan.
353
00:12:51,200 --> 00:12:52,967
Turnips and just a little bit
of salt and pepper.
354
00:12:52,967 --> 00:12:55,467
And while those are working,
do kind of our pickling base.
355
00:12:55,467 --> 00:12:56,667
We've got sugar.
356
00:12:56,667 --> 00:12:58,000
-[Guy] ACV?
-[Chris] ACV.
357
00:12:58,000 --> 00:13:01,867
Turmeric, star anise,
black peppercorns, bay leaves,
fresh thyme.
358
00:13:01,867 --> 00:13:04,166
So shaved turnips
get to pickling, get cooled.
359
00:13:04,166 --> 00:13:05,900
-Those will be
nice and crunchy and acidic.
-[Chris] Yep.
360
00:13:05,900 --> 00:13:07,667
Uh, we don't allow tweezers
on DDD.
361
00:13:07,667 --> 00:13:08,934
-I don't blame you.
-It's a first, huh?
362
00:13:09,600 --> 00:13:11,100
Chicken fried quail.
363
00:13:11,100 --> 00:13:12,166
Pickled turnips.
364
00:13:12,166 --> 00:13:13,867
And a little bit
of, uh, hot honey
on top of that.
365
00:13:13,867 --> 00:13:17,400
Local honey, water,
star anise, bay leaves,
habaneros.
366
00:13:17,400 --> 00:13:19,567
We'll let that go
45 minutes to an hour.
367
00:13:19,567 --> 00:13:21,867
Strain it,
drizzled over the top.
368
00:13:25,867 --> 00:13:28,000
The brine sings through
for sure.
369
00:13:28,000 --> 00:13:29,467
The breading's not too much.
370
00:13:29,467 --> 00:13:30,867
Very well-seasoned.
371
00:13:30,867 --> 00:13:34,033
But tender. Um,
most importantly,
not overcooked.
372
00:13:35,000 --> 00:13:36,967
And tons of flavor.
373
00:13:36,967 --> 00:13:38,667
Hot honey's great.
Not too hot.
374
00:13:38,667 --> 00:13:40,867
A turnip,
just hit with brown butter
375
00:13:40,867 --> 00:13:42,900
and a little bit
of salt and pepper,
is very delicate.
376
00:13:42,900 --> 00:13:46,500
Then this pickled turnip
has its own little bite
and its own little surprise.
377
00:13:46,500 --> 00:13:48,800
-It is fine dining,
local cooking.
-Good job, man.
378
00:13:48,800 --> 00:13:51,000
Pete, you want this last one?
Nope? Okay.
379
00:13:51,000 --> 00:13:52,066
Oh.
380
00:13:52,867 --> 00:13:54,800
[man] Hot honey sauce
in the quail.
381
00:13:54,800 --> 00:13:57,800
Crispy on the outside,
very tender on the inside.
382
00:13:57,800 --> 00:13:59,467
I'm originally
from southwest Georgia.
383
00:13:59,467 --> 00:14:01,000
They might even have
better quail here
384
00:14:01,000 --> 00:14:02,100
-than the ones I'm used to.
-Whoa.
385
00:14:02,100 --> 00:14:03,200
[man] Deviled eggs up.
386
00:14:03,200 --> 00:14:04,300
[Guy] This is downtown Mobile.
387
00:14:04,300 --> 00:14:05,767
I mean, this is where
the parties are.
388
00:14:05,767 --> 00:14:07,967
This is where, gift shops,
you name it.
389
00:14:07,967 --> 00:14:09,667
And then all of a sudden
you find this little joint.
390
00:14:09,667 --> 00:14:11,533
He's a rare gift down here,
without a doubt.
391
00:14:13,300 --> 00:14:16,367
[Guy] Coming up,
an international find
in Cody, Wyoming.
392
00:14:16,367 --> 00:14:17,900
Look at that.
393
00:14:17,900 --> 00:14:20,066
Cooking up mouthwatering
Middle Eastern.
394
00:14:20,066 --> 00:14:22,567
Done right
and just fulfilling.
395
00:14:22,567 --> 00:14:25,767
And an Italian sandwich
that's more than a mouthful.
396
00:14:25,767 --> 00:14:27,600
Gotta do mouth stretching.
397
00:14:27,600 --> 00:14:28,867
[laughing]
398
00:14:34,000 --> 00:14:36,100
So, next time you're cruising
to Yellowstone,
399
00:14:36,100 --> 00:14:37,467
you're going through
Cody, Wyoming
400
00:14:37,467 --> 00:14:38,900
love this town, by the way.
401
00:14:38,900 --> 00:14:42,266
Lot to do here,
but you know, my jam is,
what's the food scene line?
402
00:14:42,266 --> 00:14:43,767
I hear about
this husband and wife team
403
00:14:43,767 --> 00:14:45,767
that are doing
this fast, casual joint
404
00:14:45,767 --> 00:14:47,800
where at least half the menu
is Lebanese.
405
00:14:47,800 --> 00:14:49,867
In Cody, Wyoming,
I gotta check it out.
406
00:14:49,867 --> 00:14:51,133
This is Sitti's Table.
407
00:14:54,166 --> 00:14:55,600
Flatbread's comin' out hot.
408
00:14:55,600 --> 00:14:58,600
It's just a nice little gem
in the middle of our little
cowboy town.
409
00:14:58,600 --> 00:15:01,000
-[man] Plating a hot beef.
-Everything is fresh.
410
00:15:01,000 --> 00:15:03,367
And you can't get
anything else like it in Cody.
411
00:15:03,367 --> 00:15:05,967
You probably couldn't get
anything else like it
in Wyoming.
412
00:15:07,367 --> 00:15:08,667
Mic drop.
413
00:15:08,667 --> 00:15:11,066
The credit for this
goes to husband and wife team,
414
00:15:11,066 --> 00:15:13,533
Porter Koury and Jacob Scott.
415
00:15:14,500 --> 00:15:16,567
We started doing
more public pop-ups
416
00:15:16,567 --> 00:15:18,667
and we did a lot of
Middle-Eastern, Mediterranean
417
00:15:18,667 --> 00:15:20,300
and the community
really enjoyed it.
418
00:15:20,300 --> 00:15:22,367
-What are we making tonight?
-An Italian sandwich.
419
00:15:22,367 --> 00:15:24,166
An Italian sandwich?
What's great about it?
420
00:15:24,166 --> 00:15:25,834
It's got a little pizzazz,
I suppose.
421
00:15:27,166 --> 00:15:28,400
I've never made pizzazz.
422
00:15:28,400 --> 00:15:30,000
[man] Italian...
one minute.
423
00:15:30,000 --> 00:15:32,467
The sandwich has salami
and ham and mortadella.
424
00:15:32,467 --> 00:15:34,300
The bread is homemade,
it's just out of this world.
425
00:15:34,300 --> 00:15:36,367
[Guy]
You're working on focaccia
for the Italian sandwich?
426
00:15:36,367 --> 00:15:37,367
-Yes, we are.
-Hit it.
427
00:15:37,367 --> 00:15:39,200
Water, yeast, sugar.
428
00:15:39,200 --> 00:15:40,400
We have a lemon here.
429
00:15:40,400 --> 00:15:41,967
We have some
white sonora flour,
430
00:15:41,967 --> 00:15:43,000
AP flour.
431
00:15:43,000 --> 00:15:45,300
Let it kinda come together,
let that rest.
432
00:15:45,300 --> 00:15:47,266
Add the salt to it,
water.
433
00:15:47,266 --> 00:15:48,767
We let that sit
for about a half an hour
434
00:15:48,767 --> 00:15:52,100
and then we start doing folds
every 30 minutes
for three hours.
435
00:15:52,100 --> 00:15:54,066
-Okay.
-[Jacob] Then it sits
in the fridge overnight.
436
00:15:54,066 --> 00:15:55,367
Lets it ferment,
and then the next day
437
00:15:55,367 --> 00:15:57,000
we just pull it out
and put it on the tray.
438
00:15:57,000 --> 00:15:59,300
A little bit of olive oil,
some nice niçoise olives,
439
00:15:59,300 --> 00:16:01,567
-little rosemary.
-[Guy] And some kosher salt.
440
00:16:01,567 --> 00:16:02,767
[Jacob] And then we'll make
our dimples.
441
00:16:02,767 --> 00:16:05,066
Four-fifty for about
24 minutes.
442
00:16:05,066 --> 00:16:06,400
We're gonna work
on the giardiniera .
443
00:16:06,400 --> 00:16:07,767
We're just gonna make
a simple brine.
444
00:16:07,767 --> 00:16:09,800
Water, white vinegar,
sugar,
445
00:16:09,800 --> 00:16:11,400
salt, mix that in.
446
00:16:11,400 --> 00:16:12,467
Get our veggies going.
447
00:16:12,467 --> 00:16:14,066
Cauliflower, red peppers.
448
00:16:14,066 --> 00:16:15,867
-Organic carrots,
are these local?
-[Jacob] Yup.
449
00:16:15,867 --> 00:16:18,266
Onions, celeries,
local as well.
450
00:16:18,266 --> 00:16:19,767
-[Guy] Jalapenos.
-[Jacob] Garlic.
451
00:16:19,767 --> 00:16:21,467
Olive oil, zaatar spice,
452
00:16:21,467 --> 00:16:24,266
coriander, some fennel
and black peppercorns.
453
00:16:24,266 --> 00:16:25,367
Beautiful giardiniera.
454
00:16:25,367 --> 00:16:27,467
As soon as that brine is hot,
pour it over the top
455
00:16:27,467 --> 00:16:28,800
and let it sit
for a day or two.
456
00:16:28,800 --> 00:16:31,400
Once this is brined,
we're gonna add our...
457
00:16:31,400 --> 00:16:32,667
and niçoise olives.
458
00:16:32,667 --> 00:16:34,000
Next step, roasted tomatoes.
459
00:16:34,000 --> 00:16:36,567
Wedged tomatoes,
shallots here, garlic.
460
00:16:36,567 --> 00:16:39,867
Fresh parsley,
a little bit of olive oil,
aged balsamic.
461
00:16:39,867 --> 00:16:41,467
[Guy] Little salt and pepper.
462
00:16:41,467 --> 00:16:44,266
- And then we'll go on
to the roasting tray.
-[Jacob] Five hundred degrees.
463
00:16:44,266 --> 00:16:45,800
-Aioli.
-[Jacob] Some nice eggs,
464
00:16:45,800 --> 00:16:48,166
roasted garlic,
bit of honey, salt.
465
00:16:48,166 --> 00:16:49,367
We're starting off low.
466
00:16:49,367 --> 00:16:51,166
I'm gonna drizzle
a little bit of vinegar
467
00:16:51,166 --> 00:16:53,767
till we get the flavor
that we're looking for.
468
00:16:53,767 --> 00:16:56,900
-You gotta share, you can't
just taste all yourself.
-Yeah. Yeah.
469
00:16:56,900 --> 00:16:58,467
Awesome.
Let's build this thing.
470
00:16:58,467 --> 00:17:00,367
-Loaf's rested.
-[Guy] Beautiful.
471
00:17:00,367 --> 00:17:02,200
Garlic oil,
gran biscotto,
472
00:17:02,200 --> 00:17:04,200
-mortadella.
-[Guy] Freshly sliced also.
473
00:17:04,200 --> 00:17:06,467
Genoa salami,
provolone cheese,
474
00:17:06,467 --> 00:17:08,867
little bit of giard,
those nice roasted tomatoes.
475
00:17:08,867 --> 00:17:10,500
We like to move
our cheese over here.
476
00:17:10,500 --> 00:17:11,667
Going in the oven.
477
00:17:12,567 --> 00:17:14,200
Dressed arugula, aioli.
478
00:17:14,200 --> 00:17:16,567
-Calabrian chili honey.
-[Jacob] Yeah.
479
00:17:16,567 --> 00:17:19,066
Look at that!
480
00:17:19,066 --> 00:17:21,467
-I'll bring the hunch out of
retirement for this one.
-[Jacob chuckles]
481
00:17:21,467 --> 00:17:22,634
Gotta do mouth stretches.
482
00:17:26,000 --> 00:17:27,600
[Guy] You can't call it
an Italian sandwich.
483
00:17:27,600 --> 00:17:30,033
You have to call it,
like, a masterpiece.
484
00:17:31,600 --> 00:17:34,634
The focaccia itself
is not too chewy
and not too dense.
485
00:17:36,367 --> 00:17:39,166
You can carry it
with that giardiniera
and that aioli.
486
00:17:39,166 --> 00:17:42,500
The little kiss
of the Calabrian honey
and that roasted tomato,
487
00:17:42,500 --> 00:17:43,567
it's outstanding.
488
00:17:43,567 --> 00:17:45,100
I'll eat that sandwich
everyday.
489
00:17:45,100 --> 00:17:47,166
[man] I need Calabrian chili
to sell, please.
490
00:17:47,166 --> 00:17:50,200
The focaccia bread
is fluffy, light.
491
00:17:50,200 --> 00:17:52,367
You're getting
all these fantastic flavors.
492
00:17:52,367 --> 00:17:54,400
This sandwich is amazing.
493
00:17:54,400 --> 00:17:56,900
My good buddy,
Aaron Davidson
from Gunwerks.
494
00:17:56,900 --> 00:17:59,300
I'm embarrassed to say this,
this is the first time
I've eaten here.
495
00:17:59,300 --> 00:18:00,967
See? I show up
496
00:18:00,967 --> 00:18:02,900
and I show the locals
where to go eat.
497
00:18:02,900 --> 00:18:05,266
It's a modern,
kinda Italian-American cuisine
498
00:18:05,266 --> 00:18:07,000
but also a little bit
Lebanese.
499
00:18:07,000 --> 00:18:09,700
I'm [speaks other language]
her grandmother.
500
00:18:09,700 --> 00:18:12,467
My father and mother
came from Lebanon.
501
00:18:12,467 --> 00:18:14,967
My mother was
a excellent cook.
502
00:18:14,967 --> 00:18:17,000
How's your grand-daughter
doing with this restaurant?
503
00:18:17,000 --> 00:18:19,166
Fabulous. I love it.
504
00:18:20,000 --> 00:18:21,600
Maddie, pick up,
kofta.
505
00:18:21,600 --> 00:18:23,900
The kofta is just
one of our favorites.
506
00:18:23,900 --> 00:18:26,400
The meatball
is just amazing.
507
00:18:26,400 --> 00:18:27,867
-[Jacob] Kofta.
-Oh, of course,
508
00:18:27,867 --> 00:18:29,367
-you're gonna go old school
mortar and pestle.
-[Jacob] Yeah, we are.
509
00:18:29,367 --> 00:18:32,066
We have coriander, cumin seed
and black peppercorn.
510
00:18:32,066 --> 00:18:33,367
-We've got some currant--
-[Guy] Oh, wait a second.
511
00:18:33,367 --> 00:18:34,567
We're gonna use
something mechanical
512
00:18:34,567 --> 00:18:35,667
-to make something here?
-[Jacob] Yeah.
513
00:18:35,667 --> 00:18:37,200
-[exclaims]
-[Jacob] Onion,
514
00:18:37,200 --> 00:18:38,867
roasted garlic, eggs,
515
00:18:38,867 --> 00:18:40,266
fresh garlic as well.
516
00:18:40,266 --> 00:18:42,066
-Cinnamon.
-[Guy] Red chili flake.
517
00:18:42,066 --> 00:18:43,367
And then all
of the other spice.
518
00:18:43,367 --> 00:18:45,700
We're gonna let this
kinda come together.
519
00:18:45,700 --> 00:18:48,266
Five pounds of our lamb,
five pounds of our local beef.
520
00:18:48,266 --> 00:18:49,967
Here's our mixture
from earlier.
521
00:18:49,967 --> 00:18:51,667
Uh, fresh parsley, salt.
522
00:18:51,667 --> 00:18:53,767
After it's mixed thoroughly,
you let this rest.
523
00:18:53,767 --> 00:18:55,467
[Guy] Form this
into a little football.
524
00:18:55,467 --> 00:18:57,200
[Jacob] Now parcook 'em
at 425.
525
00:18:57,200 --> 00:18:58,367
Just giving 'em a quick hit.
526
00:18:58,367 --> 00:19:00,266
-We'll get into making the...
-[Jacob] Tomato relish.
527
00:19:00,266 --> 00:19:01,967
So, we have green tomatoes,
cucumbers,
528
00:19:01,967 --> 00:19:03,767
onion, olive oil,
pepper,
529
00:19:03,767 --> 00:19:07,367
fresh parsley, fresh dill,
mint, fresh squeezed lemons.
530
00:19:07,367 --> 00:19:08,800
[Guy] The salad's done,
what do we got next?
531
00:19:08,800 --> 00:19:10,367
[Jacob] Roasted garlic yogurt.
532
00:19:10,367 --> 00:19:11,967
So, we have
some thickened yogurt,
533
00:19:11,967 --> 00:19:13,900
roasted garlic,
fresh lemon zest,
534
00:19:13,900 --> 00:19:15,967
lemon juice,
date molasses.
535
00:19:15,967 --> 00:19:17,367
Never heard of date molasses.
536
00:19:17,367 --> 00:19:19,367
[Jacob] Salt,
fresh parsley.
537
00:19:19,367 --> 00:19:21,700
[Guy] Last but not least,
the pita, we're gonna make it.
538
00:19:21,700 --> 00:19:22,867
-Yes, of course.
-[Guy] Of course.
539
00:19:22,867 --> 00:19:24,667
[Jacob] Our yeast
that's been bloomed in water,
540
00:19:24,667 --> 00:19:26,100
sugar, salt,
541
00:19:26,100 --> 00:19:28,266
-white sonora flour.
-[Guy] AP flour.
542
00:19:28,266 --> 00:19:29,667
We're gonna let this proof.
543
00:19:29,667 --> 00:19:31,700
[Jacob] Let it double in size,
give it a couple folds
544
00:19:31,700 --> 00:19:32,900
and then it'll be
ready to go.
545
00:19:32,900 --> 00:19:34,300
We just gotta form it
into the balls
546
00:19:34,300 --> 00:19:35,900
and you bring out
a hot sheet tray
547
00:19:35,900 --> 00:19:37,000
-and drop it right on there?
-[Jacob] Correct.
548
00:19:37,000 --> 00:19:38,200
Just a real quick cook.
549
00:19:38,200 --> 00:19:40,400
-[Guy] There's the puff.
-[Jacob] Some yogurt.
550
00:19:40,400 --> 00:19:42,767
-I'm gonna place
our meatballs.
-Lebanese pizza.
551
00:19:42,767 --> 00:19:45,266
[Jacob] Relish, little bit
of that tahini sauce,
552
00:19:45,266 --> 00:19:47,667
zaatar and pomegranate
molasses.
553
00:19:47,667 --> 00:19:49,467
[Guy] Cracked black pepper,
salt.
554
00:19:49,467 --> 00:19:50,433
[Jacob] There we are.
555
00:19:52,367 --> 00:19:56,233
It's dynamite.
The kofta is-is nice
and tender.
556
00:19:57,367 --> 00:19:59,367
The tomato relish,
crispy and bright.
557
00:19:59,367 --> 00:20:03,467
Everything is just done right
and just fulfilling.
558
00:20:04,000 --> 00:20:05,667
Lamb kofta.
559
00:20:05,667 --> 00:20:08,367
[woman] The lamb meatballs
have so much flavor
560
00:20:08,367 --> 00:20:13,367
and the garlic yogurt sauce
is really subtle
but really flavorful.
561
00:20:13,367 --> 00:20:16,166
Their flatbread
is fresh and puffy.
562
00:20:16,166 --> 00:20:18,667
You should try it
when it just comes out
of the oven.
563
00:20:18,667 --> 00:20:20,000
[man] Pick up,
mezze bowl.
564
00:20:20,000 --> 00:20:21,667
You try something new
for the first time,
565
00:20:21,667 --> 00:20:23,500
-you can trust that
it's gonna be done right way.
-Yes, always.
566
00:20:23,500 --> 00:20:25,767
I'm gonna have to stick around
and get through some more
of the menu.
567
00:20:25,767 --> 00:20:28,767
If you're coming
to Yellowstone, you need to
stop by Sitt's Table.
568
00:20:28,767 --> 00:20:30,266
It's a very unassuming
restaurant.
569
00:20:30,266 --> 00:20:31,867
Sitti's Table,
grandmother's table.
570
00:20:31,867 --> 00:20:33,600
Way over what I thought
I was getting.
571
00:20:33,600 --> 00:20:35,033
Outstanding, bro.
Thank you for having me.
572
00:20:37,066 --> 00:20:39,867
So, was that just another
riotous road trip or what?
573
00:20:39,867 --> 00:20:40,967
But don't you worry,
574
00:20:40,967 --> 00:20:43,800
we got plenty more joints
to find all over this country.
575
00:20:43,800 --> 00:20:45,467
I'll be looking for
next week
576
00:20:45,467 --> 00:20:48,066
on
Diners, Drive-Ins and Dives.
577
00:20:48,066 --> 00:20:50,467
-What's your favorite thing
on the menu?
-The Italian sandwich.
578
00:20:50,467 --> 00:20:51,800
The one like I stole?
579
00:20:51,800 --> 00:20:53,634
-Yes.
-All right, watch this.
580
00:20:57,100 --> 00:20:59,266
-There you go, just for you.
-[chuckling]