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00:00:00,967 --> 00:00:02,600
Hey, everybody, I'm Guy Fieri,
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00:00:02,600 --> 00:00:06,767
and we're rolling out,
looking for America's greatest
diners, drive-ins and dives.
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00:00:06,767 --> 00:00:08,100
This trip...
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00:00:08,100 --> 00:00:09,200
Here we go.
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With or without meat...
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Looks fantastic, chef.
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...we're bringing the flavor.
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00:00:13,567 --> 00:00:14,934
I'd like to stick around,
do the whole menu.
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There's surf...
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00:00:16,767 --> 00:00:17,600
Delicious.
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00:00:17,600 --> 00:00:19,867
...and uncommon turf
in Alabama...
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This I didn't see coming,
at all.
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...vegan definitely worth
the visit in Omaha...
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This is what I call
a destination dish.
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...and sportscasting legend
Dan Patrick
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is rolling with me
in Connecticut...
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Oh, man, that is unbelievable.
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[Guy] Isn't that great?
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...for some gangster Greek.
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It's unbelievably great.
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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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[opening theme music playing]
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I'm here in Mobile, Alabama,
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in the Oakleigh
Garden District.
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I mean,
look at this neighborhood.
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So quaint, so quiet.
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And in the middle of it,
there's a restaurant.
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Yeah, right in the middle.
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And not just any restaurant.
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Now, I hear
this chef's got pedigree.
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Heard he was on Top Chef.
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I heard that
he's really involved
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with the Alabama
Seafood Commission,
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and he's cooked
for two governors!
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Oh, this is the real deal.
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00:01:13,700 --> 00:01:15,567
Welcome to
The Hummingbird Way
Oyster Bar.
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Place is off the hook,
Guy! Triple D!
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Panini Pete? Nah.
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We have an oyster bisque.
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Anyone that likes
innovative menus
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knows about this place.
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[woman] It's typical
southern food,
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but then it's combined
with really exotic flavors.
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[chef] Lamb for table 30.
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What Jim does back there,
it is magic.
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[Guy] And Chef Jim Smith
has been casting his spells
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on the scratch-made menu
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since he opened
the place in 2020.
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How do you describe
the restaurant?
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Homemade food,
but not too stuffy about it.
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-I dig it.
-[Jim] Oysters ready to go.
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Yeah, it is an oyster bar,
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00:01:47,800 --> 00:01:50,100
but there are
quite a few things more.
You have the rabbit.
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Creole braised rabbit.
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Everything that he puts in it
is just so delicious.
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[Guy] All right,
what are we cooking today?
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00:01:54,867 --> 00:01:56,500
-[Jim] Creole braised rabbit.
-What do we start off with?
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We're gonna make
the blackening seasoning.
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We start with paprika,
smoked paprika,
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00:02:00,567 --> 00:02:01,867
cayenne pepper, white pepper,
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garlic powder,
toasted fennel seed.
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00:02:04,166 --> 00:02:05,967
We'll start off
by salting these guys.
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Now, I like to go
pretty heavily
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on the backing seasoning.
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00:02:08,166 --> 00:02:10,266
Grab those hot rabbits,
ready to roll.
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-[Jim] Once it's seared,
we then remove the rabbit.
-We braising this?
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Yes. We'll start off
getting the Conecuh Sausage
in the pan.
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[Guy] Conecuh Sausage,
which is one of my favorites.
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[Jim] You got the onions,
we got the green bell pepper,
and the celery.
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Blackening in here.
Garlic goes in.
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Deglaze this pan
with a little bit of beer.
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Add bay leaf
and thyme in here,
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hit it with a little Tabasco
as well.
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We're gonna make
a quick blond roux first
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-and then we'll add the
dark roux at the very end.
-Got it.
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[Jim] A little bit
of AP flour.
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Roasted tomatoes.
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[Guy] The homemade
chicken stock.
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-The brown roux,
nice, peanutty flavor.
-Yes.
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[Guy] Add the rabbit back in.
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How long's this gonna go?
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-35 minutes to an hour.
-Got it.
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[Jim] Now, we're gonna
make the grits
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that goes
with the braised rabbit.
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All right,
let's get into this.
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[Jim] Cold milk, grits, salt.
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Grits need salt.
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[Jim] And a little bit
of white pepper.
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How much butter
are we gonna mount it with?
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Just a little bit here, uh...
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Um, that's a little bit?
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That's a lot of bit.
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All right, Chef,
let's get into this.
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-The grits...
-Like southern polenta.
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Yeah. [chuckles]
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What are you gonna have?
Front leg, hind leg?
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I'm thinking we go hind leg.
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[Jim] Sausage on there.
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Bury me in that.
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Parsley, go heavy
on the spring onion.
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Pickled cabbage.
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00:03:06,900 --> 00:03:08,000
Walk me through
the pickled cabbage.
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[Jim] Apple cider vinegar,
sherry vinegar, water,
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sugar in the raw,
star anise, fresh dill,
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bay leaves, black peppercorn,
fennel seed.
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Bring all of that to a boil
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and pour it over a mixture
of cabbage, spring onion,
and jalapeno.
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[Guy] The grits are spot-on.
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Creamy, delicious.
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They got great texture to 'em.
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The rabbit is braised enough
that it's still juicy,
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not braised so much
that it's leathery
and shreddy.
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The balance of the
braising liquid is perfect.
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But you know what really
makes the whole dish sing,
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is this pickled cabbage
chow chow.
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-Next level.
-Thank you.
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All right, I got two rabbit
going to plate.
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The rabbit is so good,
so tender.
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The grits, I love
the texture mixing in
with all the other things.
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[woman] The pickled cabbage
is excellent.
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Definitely balances
out the dish.
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It's delicious.
Everything is so good.
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Just a great variety.
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He's very talented.
He was executive chef
for the past two governors.
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You were the chef
of the state.
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The executive chef
for the state of Alabama
for two different governors.
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It's a cool job,
it was representative of
all things Alabama food.
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Overachiever.
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He finds the things
that are near the restaurant,
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local farm to table,
or ocean to table.
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[Jim] All right,
platter's coming up.
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You have
the whole fried flounder,
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herbs and peanuts
in curry sauce.
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[Guy] Let's jump into it.
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The first thing
we're gonna start off
by making is a shrimp stock.
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-[Guy] Okay.
-We have some
Alabama brown shrimp.
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[Guy] Onion and celery
and fennel.
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-Star anise.
-This guy's like
Captain Star Anise.
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Bay leaf and fennel fronds.
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[Guy] And some water.
All right, how long's
this gonna cook?
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An hour to draw
all that flavor
out of the shrimp.
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[Guy] Strain it off,
and this is gonna be
the foundation
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of this red curry sauce?
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-[Jim] Yes.
-[Guy] Love it.
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This is gonna be
the curry paste.
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-Ginger, galangal.
-Galgalangalanga.
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Lemongrass,
a whole garlic clove,
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fish sauce, soy sauce,
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shallot, Thai chilies,
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raw sugar, cinnamon,
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lime juice, white pepper,
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cumin and coriander.
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This is ketchup.
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This I didn't see coming.
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-What's our next step?
-The sauce.
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Oil, julienne onion.
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-Green bell pepper.
-Garlic goes in next.
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-Salt.
-Mirin.
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[Guy] Curry paste
that we made.
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[Jim] Add a little bit
of the shrimp stock.
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[Guy] And some coconut milk.
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Let this reduce down
a little bit.
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What's our
final step here, Chef?
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Right now we're gonna
steam some clams.
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Start off with white wine,
couple cloves of garlic.
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-Bay leaf in here.
-No! Bay leaf? From you?
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Fresh thyme,
our littleneck clams.
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[Guy] All right,
so what are we doing
with this flounder here?
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[Jim] Just gonna score
both sides of it.
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-What are we
gonna drench it in?
-Flour, white pepper and salt.
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Egg wash, and then
a mixture of cornmeal,
cornflour and flour.
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-[Guy] Fry the flounder?
-For about ten minutes.
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And we're just gonna
finish this sauce.
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The clams,
they are nice and opened up.
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Then we'll take the curry.
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Parsley in here, arugula.
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You wild man, you.
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[Jim] Roasted
and salted peanuts.
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This is just
getting weirder as we go.
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Clam sauce right over the top.
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Spring onion on there.
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Thai basil, fresh mint,
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finish with some flowers.
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It is gorgeous,
I will tell you that.
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Peanuts are awesome
inside of it,
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the curry is worthy of
a Thai, Vietnamese restaurant.
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The clams...
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-Delicious. Chef,
nice job. Thank you.
-Thank you.
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00:06:07,100 --> 00:06:08,467
[Jim] Curry, flounder, clams!
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It's lightly fried,
where it's satiating
but it's not heavy.
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Flounder is so fresh.
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It's flaky, very, very tender
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and delicious
with the curry sauce.
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Is this a normal
Mobile restaurant?
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-[woman] It's hidden.
-[Guy] Right.
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You kinda have to know
where you're going to find it.
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00:06:23,467 --> 00:06:26,500
[Guy] You're driving along,
it's house, house, house,
and then, restaurant!
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I mean, just to be able to
roll right out of your house.
I'd go broke here.
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00:06:28,900 --> 00:06:30,467
Oyster casino!
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00:06:30,467 --> 00:06:32,600
I'd like to stick around,
do the whole menu.
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00:06:32,600 --> 00:06:34,567
If you get lucky enough
to live close
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00:06:34,567 --> 00:06:36,066
to Hummingbird Way Oyster Bar,
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00:06:36,066 --> 00:06:37,634
you're gonna love it.
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Up next, a funky joint
in Omaha, Nebraska...
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00:06:42,300 --> 00:06:43,400
This is an oasis.
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00:06:43,400 --> 00:06:45,900
...where fried chicken
is crossing into Veganville.
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00:06:45,900 --> 00:06:47,600
There's a big depth of flavor.
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00:06:47,600 --> 00:06:50,166
Along with a fiesta
that'll fool ya.
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I challenge anybody
to come down here,
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00:06:51,667 --> 00:06:53,700
then tell me
that this is vegan.
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00:06:53,700 --> 00:06:55,333
That is legitimate nachos
right there.
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00:07:00,100 --> 00:07:03,266
All right, Hunter,
we are here in Midtown
of Omaha, Nebraska.
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00:07:03,266 --> 00:07:04,400
Where do you think
I'm taking you?
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00:07:04,400 --> 00:07:06,300
Well, I mean, we're in Omaha,
I'm thinking beef.
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00:07:06,300 --> 00:07:07,867
Okay. What if I said fried?
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00:07:07,867 --> 00:07:09,100
I mean,
chicken-fried steak's great.
218
00:07:09,100 --> 00:07:10,867
-Fried chicken, french fries.
-Okay, okay.
219
00:07:10,867 --> 00:07:12,467
What if I said fried mushroom?
220
00:07:12,467 --> 00:07:14,367
What, are you taking me
to a vegan place in Omaha?
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00:07:14,367 --> 00:07:15,500
How did you know?
222
00:07:15,500 --> 00:07:16,834
This is Modern Love.
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00:07:19,900 --> 00:07:21,300
[woman] Plating alfredo.
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00:07:21,300 --> 00:07:22,433
I love Modern Love.
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00:07:22,433 --> 00:07:25,066
It's a little bit
of everything,
but mostly comfort food.
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00:07:25,066 --> 00:07:26,467
A Reuben with fries.
227
00:07:26,467 --> 00:07:28,467
[woman] It reminds you of food
that you had growing up,
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00:07:28,467 --> 00:07:29,900
but it just happens
to be vegan.
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00:07:29,900 --> 00:07:32,900
[Guy] From culinary powerhouse
Isa Chandra Moskowitz,
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00:07:32,900 --> 00:07:35,300
who has made vegan cooking
her life's work.
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00:07:35,300 --> 00:07:37,467
-You've written
three books, four books?
-[coughs] Twelve.
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00:07:37,467 --> 00:07:38,867
-Seriously?
-Yeah.
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00:07:38,867 --> 00:07:40,400
-Don't you have them all?
-That's more than you.
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00:07:40,400 --> 00:07:42,266
Yeah. When did it
start catching on?
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00:07:42,266 --> 00:07:43,867
You think of Omaha,
you think of Omaha steaks.
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00:07:43,867 --> 00:07:45,667
Since I was vegan
and I lived here,
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00:07:45,667 --> 00:07:47,200
and I wanted
to open a restaurant.
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00:07:47,200 --> 00:07:49,467
-Word got out and people came.
-Yeah, for sure.
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00:07:49,467 --> 00:07:51,500
[Guy] You're making
your seitan and your tempeh
and everything else.
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00:07:51,500 --> 00:07:53,700
-[Isa] Yeah, and our cheese.
-[Hunter] And you're
using local ingredients.
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00:07:53,700 --> 00:07:54,834
As much as possible, yeah.
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00:07:55,567 --> 00:07:57,000
Fire three nachos.
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00:07:57,000 --> 00:07:58,400
These sauces are awesome.
244
00:07:58,400 --> 00:08:01,367
I'm a big fan
of the pickled red onions
that they put on it.
245
00:08:01,367 --> 00:08:02,367
Definitely one to try.
246
00:08:02,367 --> 00:08:03,767
All right, Chef,
what are we into?
247
00:08:03,767 --> 00:08:05,567
[Isa] Walnut chorizo
for the nachos.
248
00:08:05,567 --> 00:08:06,867
Walk us through it.
249
00:08:06,867 --> 00:08:08,200
[Isa] Sundried tomatoes
in oil.
250
00:08:08,200 --> 00:08:10,100
Garlic, fresh shallots.
251
00:08:10,100 --> 00:08:12,266
Blend it and finish
with apple cider vinegar.
252
00:08:12,266 --> 00:08:13,800
-Next up.
-Dry spices.
253
00:08:13,800 --> 00:08:15,166
-[Guy] Okay.
-[Isa] Chipotle powder.
254
00:08:15,166 --> 00:08:16,500
Salt, paprika.
255
00:08:16,500 --> 00:08:17,500
Regular chili powder.
256
00:08:17,500 --> 00:08:20,166
Cumin, cayenne pepper.
Season our walnuts.
257
00:08:20,166 --> 00:08:21,500
-Then the wet.
-Yup.
258
00:08:21,500 --> 00:08:24,500
We are going to bake it
for about 12 minutes.
259
00:08:24,500 --> 00:08:26,166
-At 325.
-[Guy] Got it.
260
00:08:26,166 --> 00:08:27,500
Next we're gonna
make the queso.
261
00:08:27,500 --> 00:08:29,567
Red bell peppers, cashews,
262
00:08:29,567 --> 00:08:31,266
turmeric, onion powder,
263
00:08:31,266 --> 00:08:32,667
unchicken bouillon.
264
00:08:32,667 --> 00:08:34,066
-Tomato.
-[Guy] Tomato paste.
265
00:08:34,066 --> 00:08:35,867
Lots of umami
going on in here.
266
00:08:35,867 --> 00:08:36,867
Chickpea miso paste.
267
00:08:36,867 --> 00:08:38,266
-Lemon juice.
-Lemon juice.
268
00:08:38,266 --> 00:08:40,100
Hunter, if you can
tell me what this is,
269
00:08:40,100 --> 00:08:42,467
I am gonna let you
have a free ride home.
270
00:08:42,467 --> 00:08:44,100
-Nutritional yeast.
-Yes!
271
00:08:44,100 --> 00:08:45,967
-Free ride home.
-[Isa] Garlic powder.
272
00:08:45,967 --> 00:08:47,266
Salt, black pepper.
273
00:08:47,266 --> 00:08:48,900
-And then last but not least--
-Sun tan lotion.
274
00:08:48,900 --> 00:08:51,200
It's refined coconut oil
275
00:08:51,200 --> 00:08:53,834
so that it doesn't have
like a very pronounced flavor.
276
00:08:54,667 --> 00:08:56,266
We have to do this forever.
277
00:08:56,266 --> 00:08:57,567
-Forever?
-Yes.
278
00:08:57,567 --> 00:09:00,300
It takes a long time
to get the cashews
really, really creamy.
279
00:09:00,300 --> 00:09:02,767
Okay, so we're done
with the cheese,
we're done with the chorizo.
280
00:09:02,767 --> 00:09:03,967
-Yeah.
-What's our next step?
281
00:09:03,967 --> 00:09:05,800
-[Isa] House hot sauce.
-Hot sauce.
282
00:09:05,800 --> 00:09:08,200
[Isa] Bell peppers,
Fresno peppers.
283
00:09:08,200 --> 00:09:10,000
-Garlic?
-Fresh lime juice.
284
00:09:10,000 --> 00:09:11,467
-Salt.
-[Guy] Sugar.
285
00:09:11,467 --> 00:09:13,467
White vinegar
and rice vinegar.
286
00:09:13,467 --> 00:09:15,967
Blend that and we're gonna
finish it with xanthan gum.
287
00:09:16,700 --> 00:09:18,900
There you go.
What are we doing next?
288
00:09:18,900 --> 00:09:20,066
Plating the nachos.
289
00:09:20,066 --> 00:09:21,734
-Nice.
-The magic's gonna happen.
290
00:09:22,300 --> 00:09:24,467
Tortilla chips fried inhouse.
291
00:09:24,467 --> 00:09:27,667
Cashew queso,
get it nice and cheesy.
292
00:09:27,667 --> 00:09:28,900
Hot sauce.
293
00:09:28,900 --> 00:09:31,100
Chorizo, nice and warm.
Tomatoes.
294
00:09:31,100 --> 00:09:33,467
-Some pickled red onions.
-Look at the pickled
red onions. Beautiful.
295
00:09:33,467 --> 00:09:35,100
[Isa] Pickled jalops, guac,
296
00:09:35,100 --> 00:09:36,934
-and then some micro cilantro.
-And the micro cilantro.
297
00:09:39,967 --> 00:09:40,900
Mm.
298
00:09:40,900 --> 00:09:43,100
[Guy] The chorizo
is just loaded with flavor.
299
00:09:43,100 --> 00:09:44,200
You saw everything
she put into it.
300
00:09:44,200 --> 00:09:46,567
-Oh, yeah.
-The chips are super crunchy.
301
00:09:46,567 --> 00:09:48,800
I challenge anybody
to come down here
302
00:09:48,800 --> 00:09:49,767
and break this down
303
00:09:49,767 --> 00:09:51,567
and tell me
that this is vegan.
304
00:09:51,567 --> 00:09:53,266
That is legitimate nachos
right there.
305
00:09:53,266 --> 00:09:55,166
I mean, it's outstanding.
306
00:09:55,166 --> 00:09:57,166
Matter of fact,
it even has more flavor
307
00:09:57,166 --> 00:09:59,100
and the chorizo
has such great texture.
308
00:09:59,100 --> 00:10:00,967
This is a nine
at any nacho level.
309
00:10:02,300 --> 00:10:04,634
-[Hunter] That is fantastic.
-Thank you so much.
310
00:10:05,867 --> 00:10:07,000
Got the Nachos Molo.
311
00:10:07,000 --> 00:10:09,567
That's tastes exactly
like chorizo to me, honestly.
312
00:10:09,567 --> 00:10:13,266
It just has
such a great little flavor
and the texture is amazing.
313
00:10:13,266 --> 00:10:15,367
I can't believe that
that wasn't real cheese
314
00:10:15,367 --> 00:10:18,000
'cause I've had
some real cheese that
wasn't as good as that.
315
00:10:18,000 --> 00:10:19,367
[woman] Papa's Bravas.
316
00:10:19,367 --> 00:10:23,166
These are my hotshot partners
over at the Harrah's Council
317
00:10:23,166 --> 00:10:24,700
Bluffs Guy Fieri
Kitchen and Bar.
318
00:10:24,700 --> 00:10:26,600
-There's no dairy
in that at all.
-I know it.
319
00:10:26,600 --> 00:10:28,767
-I wouldn't have known.
-[Guy] Any of you
vegetarian or vegan?
320
00:10:28,767 --> 00:10:30,400
-[all] No.
-It's fantastic.
321
00:10:30,400 --> 00:10:32,767
Chicken bacon ranch up.
322
00:10:32,767 --> 00:10:35,567
I grew up in a small town
where none of this
was available.
323
00:10:35,567 --> 00:10:37,567
Having this
for the first time,
324
00:10:37,567 --> 00:10:38,767
I enjoyed every bit of it.
325
00:10:38,767 --> 00:10:40,166
It's embarrassing
how much we eat here.
326
00:10:40,166 --> 00:10:41,767
[Guy] This was
a great kickoff.
327
00:10:41,767 --> 00:10:42,767
Don't worry,
we're coming back.
328
00:10:42,767 --> 00:10:44,166
-We're gonna do more.
Fried chicken?
-Yeah.
329
00:10:44,166 --> 00:10:45,367
[man] Mushroom
fried chicken up.
330
00:10:45,367 --> 00:10:48,166
Chicken-fried chicken,
but with mushroom
instead of chicken.
331
00:10:48,166 --> 00:10:49,800
See you in a bit.
Hunter, which ones
do you want?
332
00:10:49,800 --> 00:10:51,367
-None? Okay.
-Give me the plate.
333
00:10:54,767 --> 00:10:56,100
-You're not gonna be able...
-Help me.
334
00:10:56,100 --> 00:10:56,967
There you go.
335
00:10:56,967 --> 00:10:58,367
Thank you.
Thank you, Guy Fieri.
336
00:10:58,367 --> 00:10:59,767
-You're in the fight.
-Come on.
337
00:10:59,767 --> 00:11:01,934
There you go.
Oh, let me get some for you.
338
00:11:03,400 --> 00:11:04,600
Welcome back, Triple D.
339
00:11:04,600 --> 00:11:06,000
We're at Modern Love.
340
00:11:06,000 --> 00:11:09,700
A vegan restaurant
inside of probably
one of the capitals of meat
341
00:11:09,700 --> 00:11:10,967
in Omaha, Nebraska.
342
00:11:10,967 --> 00:11:12,700
[man] Cauliflower wing
going down.
343
00:11:12,700 --> 00:11:14,200
[woman 1] The food here
is vegan,
344
00:11:14,200 --> 00:11:15,467
but that's not
why I come here.
345
00:11:15,467 --> 00:11:17,600
Everything I've had here
has been wonderful.
346
00:11:17,600 --> 00:11:19,767
[woman 2] Fire to
mushroom fried chickens.
347
00:11:19,767 --> 00:11:22,000
The mushroom fried chicken,
it's phenomenal.
348
00:11:22,000 --> 00:11:24,066
With mashed potatoes, gravy.
349
00:11:24,066 --> 00:11:25,400
It's just all on point.
350
00:11:25,400 --> 00:11:26,667
[Guy] Take us
to Flavortown, Chef.
351
00:11:26,667 --> 00:11:29,667
So we're gonna start
with these local
oyster mushrooms.
352
00:11:29,667 --> 00:11:31,200
-They look like chicken.
-Juicy and flaky.
353
00:11:31,200 --> 00:11:32,467
[Isa] We're gonna
season our flour.
354
00:11:32,467 --> 00:11:34,000
-[Guy] Black pepper.
-[Isa] Oregano.
355
00:11:34,000 --> 00:11:35,667
Paprika, garlic powder,
356
00:11:35,667 --> 00:11:38,100
onion powder, ginger, salt.
357
00:11:38,100 --> 00:11:40,300
Mix that
and then season our flour.
358
00:11:40,300 --> 00:11:41,767
Now, we'll bread
our mushrooms.
359
00:11:41,767 --> 00:11:43,266
This is just a flour slurry.
360
00:11:43,266 --> 00:11:45,967
[Guy] And the key is to
kind of pry open some
of the nooks and crannies.
361
00:11:45,967 --> 00:11:47,967
[Isa] Yeah. We'll fry them,
let them cool,
362
00:11:47,967 --> 00:11:50,567
and then give them
a second fry for service.
363
00:11:50,567 --> 00:11:52,400
Mushroom gravy, let's see it.
364
00:11:52,400 --> 00:11:54,800
Extra virgin olive oil,
cremini mushrooms.
365
00:11:54,800 --> 00:11:56,000
[Guy] Just a couple pounds.
366
00:11:56,000 --> 00:11:57,800
[Isa] It's mushroom
on mushroom.
367
00:11:57,800 --> 00:12:00,567
Salt, onion, shallots.
368
00:12:00,567 --> 00:12:02,266
We're gonna
let that caramelize,
369
00:12:02,266 --> 00:12:04,100
and then we're gonna
add little more oil,
370
00:12:04,100 --> 00:12:07,166
some fresh garlic,
nutritional yeast, salt.
371
00:12:07,166 --> 00:12:10,166
Pepper, dried rosemary,
dried thyme.
372
00:12:10,166 --> 00:12:12,266
Anything that would be
in a Simon & Garfunkel song.
373
00:12:12,266 --> 00:12:14,166
-There you go.
-[Isa] And chardonnay.
374
00:12:14,166 --> 00:12:15,667
Once this is all cooked down,
375
00:12:15,667 --> 00:12:17,400
we're gonna
make another slurry.
376
00:12:17,400 --> 00:12:19,000
The vegans can't stop
with the slurries.
377
00:12:19,000 --> 00:12:21,400
Chickpea flour,
porcini powder.
378
00:12:21,400 --> 00:12:22,367
[Guy] Like that.
379
00:12:22,367 --> 00:12:24,166
-There's a big
depth of flavor.
-Yup.
380
00:12:24,166 --> 00:12:25,567
-Salt.
-Corn starch?
381
00:12:25,567 --> 00:12:27,166
[Isa] Yup. Veggie stock.
382
00:12:27,166 --> 00:12:28,700
[blender whirs]
383
00:12:28,700 --> 00:12:30,367
We're gonna add it
to the mushrooms.
384
00:12:30,367 --> 00:12:32,066
Now we're gonna
add more stock,
385
00:12:32,066 --> 00:12:34,100
cook that down
for about 40 minutes.
386
00:12:34,100 --> 00:12:36,166
-[Guy] What do we have left?
-The coleslaw.
387
00:12:36,166 --> 00:12:38,400
-But first, we're gonna
make our own mayo.
-Okay.
388
00:12:38,400 --> 00:12:40,266
[Isa] Soy milk, flaxseeds.
389
00:12:40,266 --> 00:12:42,000
Lemon juice
and apple cider vinegar.
390
00:12:42,000 --> 00:12:44,400
Onion, garlic, kala namak,
391
00:12:44,400 --> 00:12:46,367
which is an eggy salt,
and salt.
392
00:12:46,367 --> 00:12:47,867
We're gonna blend that,
393
00:12:47,867 --> 00:12:49,467
and then emulsify it
with the olive oil.
394
00:12:49,467 --> 00:12:50,767
[blender whirs]
395
00:12:50,767 --> 00:12:52,467
Now we'll make
our purple cabbage slaw.
396
00:12:52,467 --> 00:12:54,767
Salt, sugar, red wine vinegar,
397
00:12:54,767 --> 00:12:55,867
and our house mayo.
398
00:12:55,867 --> 00:12:57,166
-[Guy] And we're good to go.
-Yeah.
399
00:12:57,166 --> 00:12:58,200
All right. Let's see it, chef.
400
00:12:58,200 --> 00:13:00,367
I just put a little bit
of water in the bowl.
401
00:13:00,367 --> 00:13:02,800
Parsley powder,
cauliflower mashed potatoes.
402
00:13:02,800 --> 00:13:04,266
-Mushrooms.
-[Guy] Wow.
403
00:13:04,266 --> 00:13:05,600
-Yeah.
-Looks like fried chicken.
404
00:13:05,600 --> 00:13:06,667
[Isa] Coleslaw in there.
405
00:13:06,667 --> 00:13:07,767
Lots of gravy.
406
00:13:07,767 --> 00:13:10,567
Some chives,
and micro mustard grains.
407
00:13:10,567 --> 00:13:11,567
Are you gonna
make Hunter's now?
408
00:13:11,567 --> 00:13:12,600
[Isa] Yes.
409
00:13:12,600 --> 00:13:14,467
-Medium rare.
-[chuckles] Medium rare.
410
00:13:18,166 --> 00:13:19,367
-Mm.
-Delicious.
411
00:13:19,367 --> 00:13:22,166
I can't believe how tender
those oysters are.
412
00:13:22,166 --> 00:13:24,100
[Guy] The texture's fantastic.
413
00:13:24,100 --> 00:13:26,266
The gravy
is great on anything.
414
00:13:26,266 --> 00:13:28,967
-[Hunter] Yeah.
-You need the break
with that slaw,
415
00:13:28,967 --> 00:13:30,166
to kind of cleanse
your palate.
416
00:13:30,166 --> 00:13:31,266
It's on point.
417
00:13:31,266 --> 00:13:32,266
I mean, this is
the kind of thing,
418
00:13:32,266 --> 00:13:33,800
I know you guys
are gonna watch this and say,
419
00:13:33,800 --> 00:13:35,266
"Come on, I went there, Guy,
420
00:13:35,266 --> 00:13:37,100
and it didn't
taste like chicken."
It's not chicken.
421
00:13:37,100 --> 00:13:39,600
You have to put yourself
in the mentality for sure,
422
00:13:39,600 --> 00:13:41,266
but this is what I call
a destination dish.
423
00:13:41,266 --> 00:13:42,266
-Honestly.
-Thank you so much.
424
00:13:42,266 --> 00:13:43,433
-Well done.
-Chef, fantastic.
425
00:13:44,166 --> 00:13:45,367
[woman] Mushroom
fried chicken up.
426
00:13:45,367 --> 00:13:47,400
Potatoes are great,
the gravy's delicious.
427
00:13:47,400 --> 00:13:49,767
Goes perfect
with the fried chicken.
428
00:13:49,767 --> 00:13:52,266
Great acidity
and spice, awesome.
429
00:13:52,266 --> 00:13:54,266
So this is Chef Gino and Rob.
430
00:13:54,266 --> 00:13:58,200
They're doing our opening here
for the Council Bluffs
Guy Fieri Kitchen and Bar.
431
00:13:58,200 --> 00:14:00,667
I mean, you couldn't
tell me there wasn't
beef stock in that gravy.
432
00:14:00,667 --> 00:14:01,800
No, absolutely not.
433
00:14:01,800 --> 00:14:03,867
It's crunchy.
It eats like fried chicken.
434
00:14:03,867 --> 00:14:05,767
-And you're for a guy
that doesn't like mushroom.
-It's unbelievable.
435
00:14:05,767 --> 00:14:08,166
Buffalo cauli in window.
436
00:14:08,166 --> 00:14:10,567
Modern Love offers
swanky vegan food
437
00:14:10,567 --> 00:14:13,100
that's accessible
and delicious.
438
00:14:13,100 --> 00:14:14,300
[Guy] If more
vegetarian restaurants
439
00:14:14,300 --> 00:14:15,266
were doing what you're doing,
440
00:14:15,266 --> 00:14:18,100
I think more people
would be experiencing
441
00:14:18,100 --> 00:14:19,667
their vegetarian side
of themselves.
442
00:14:19,667 --> 00:14:20,767
This is an oasis.
443
00:14:20,767 --> 00:14:21,767
-[Hunter] Crushing it.
-Thank you so much.
444
00:14:24,767 --> 00:14:27,266
[Guy] Coming up,
I'm going Greek
with Dan Patrick
445
00:14:27,266 --> 00:14:28,467
at Stamford, Connecticut...
446
00:14:28,467 --> 00:14:29,667
He laughed. You saw him laugh.
447
00:14:29,667 --> 00:14:30,767
-No.
-He chuckled.
448
00:14:30,767 --> 00:14:33,000
...to a spot serving
lights-out lamb...
449
00:14:33,000 --> 00:14:34,300
Those spices, boom.
450
00:14:34,300 --> 00:14:37,066
...and a dish straight out of
Yiayia's kitchen.
451
00:14:37,066 --> 00:14:38,033
Outstanding.
452
00:14:43,367 --> 00:14:45,667
So here for his Triple D debut
453
00:14:45,667 --> 00:14:47,867
is the one and only
Dan Patrick.
454
00:14:47,867 --> 00:14:49,734
Told him I was gonna bring
him to Triple D one day
455
00:14:49,734 --> 00:14:50,734
and here we are.
456
00:14:50,734 --> 00:14:52,000
Yeah, ten years later.
457
00:14:52,000 --> 00:14:53,500
I've been waiting
for the invitation.
458
00:14:53,500 --> 00:14:56,400
Uh... yeah, but I don't
make it to the east coast
as often as I want to,
459
00:14:56,400 --> 00:14:57,734
and we're here
in Stamford, Connecticut.
460
00:14:57,734 --> 00:14:59,567
-I figured this was
close enough to home.
-It is.
461
00:14:59,567 --> 00:15:01,367
-[Guy] Are you
a Greek food fan?
-[Dan] Yes, I am.
462
00:15:01,367 --> 00:15:02,767
Okay, well, good.
I... That's...
463
00:15:02,767 --> 00:15:04,100
-But let's hurry this up.
-Yeah.
464
00:15:04,100 --> 00:15:06,400
'Cause I got a show to do,
and, you know,
465
00:15:06,400 --> 00:15:09,834
why don't you do what you do,
and then I'll be in here.
466
00:15:09,834 --> 00:15:11,800
Great, Dan. This is Kouzina.
467
00:15:13,867 --> 00:15:15,066
Oktapodi.
468
00:15:15,066 --> 00:15:18,834
It's like you've left Stamford
and you've gone into Greece.
469
00:15:18,834 --> 00:15:21,033
It's fresh.
Everything is house-made.
470
00:15:21,033 --> 00:15:22,266
-These guys
are doing it right.
-The best.
471
00:15:22,266 --> 00:15:23,667
One Youvetsi.
472
00:15:23,667 --> 00:15:26,066
Just feels really homey
and comfortable and fun.
473
00:15:26,066 --> 00:15:27,734
[Guy] Probably 'cause
the Vavoulidis brothers
474
00:15:27,734 --> 00:15:29,367
are used to making
people happy.
475
00:15:29,367 --> 00:15:31,600
I started off as a DJ.
Frank was in
the donut business.
476
00:15:31,600 --> 00:15:32,667
-Okay.
-We kind of put it together
477
00:15:32,667 --> 00:15:34,100
and decided to open
a full service restaurant.
478
00:15:34,100 --> 00:15:37,400
[Guy] And when
they added veteran chef
Peter Alatsas to the mix,
479
00:15:37,400 --> 00:15:40,100
it became a recipe
for Greek greatness.
480
00:15:41,266 --> 00:15:42,500
All right, I brought
a buddy of mine.
481
00:15:42,500 --> 00:15:43,734
You know Dan Patrick.
482
00:15:43,734 --> 00:15:45,667
He's a big food guy.
So what would we make him?
483
00:15:45,667 --> 00:15:46,867
Some good comfort food.
484
00:15:46,867 --> 00:15:50,367
Arni Kotsi, which is
a braised lemon lamb shank.
485
00:15:50,367 --> 00:15:51,700
One Arni Kotsi.
486
00:15:51,700 --> 00:15:55,734
The Arni Kotsi,
it is the most tender lamb
I've ever tasted in my life.
487
00:15:55,734 --> 00:15:59,166
The lemon potatoes,
this spinach-stuffed tomatoes.
488
00:15:59,166 --> 00:16:00,567
It's a wow place.
489
00:16:00,567 --> 00:16:02,367
This is domestic lamb shank.
490
00:16:02,367 --> 00:16:05,300
We're gonna start
with salt, pepper.
491
00:16:05,300 --> 00:16:06,200
[Guy] Greek oregano.
492
00:16:06,200 --> 00:16:08,300
Drizzle oil over it.
493
00:16:08,300 --> 00:16:11,367
Put the garlic, the thyme
and the rosemary.
494
00:16:11,367 --> 00:16:12,834
Why did you wear
all the hardware?
495
00:16:12,834 --> 00:16:15,300
This is 400
of Guy's Grocery Games.
496
00:16:15,300 --> 00:16:16,467
I know you're a big fan.
497
00:16:16,467 --> 00:16:19,066
-I haven't been
invited to that either.
-Here we go.
498
00:16:19,066 --> 00:16:20,567
[Peter] We're gonna
put it in the oven
499
00:16:20,567 --> 00:16:24,166
for about an hour and a half
at 450 degrees.
500
00:16:24,166 --> 00:16:25,867
Deglaze it with some wine.
501
00:16:25,867 --> 00:16:27,300
-And you make
your own vegetable stock?
-Yes.
502
00:16:27,300 --> 00:16:29,300
Which is mixed
with mustard and lemon.
503
00:16:29,300 --> 00:16:31,166
We cover it halfway.
504
00:16:31,734 --> 00:16:32,867
Put it in the oven again.
505
00:16:32,867 --> 00:16:35,500
After an hour,
we're gonna take it out
506
00:16:35,500 --> 00:16:37,867
and we're gonna
put a slurry of cornstarch.
507
00:16:37,867 --> 00:16:39,934
[Guy] To tighten up the sauce.
What does this get
served with, Chef?
508
00:16:39,934 --> 00:16:42,033
Lemon-roasted potatoes.
509
00:16:42,033 --> 00:16:45,867
I dip them in the deep fryer
and we get that coating on it.
510
00:16:45,867 --> 00:16:47,100
Oregano again.
511
00:16:47,100 --> 00:16:49,600
Salt, some garlic, thyme.
512
00:16:49,600 --> 00:16:51,867
Smells are really...
they jump out of there.
513
00:16:51,867 --> 00:16:53,567
[Peter] A little
olive oil on it.
514
00:16:53,567 --> 00:16:55,600
Prepared mustard
goes into the vegetable.
515
00:16:55,600 --> 00:16:57,066
-[Guy] You love your mustard.
-Oh, I love it.
516
00:16:57,066 --> 00:16:58,100
Lemon juice.
517
00:16:58,100 --> 00:17:01,667
It goes in the oven
for about 45 to 50 minutes.
518
00:17:01,667 --> 00:17:02,967
So now we do
the stuffed tomatoes.
519
00:17:02,967 --> 00:17:05,300
[Peter] Cook down
some scallions and onions.
520
00:17:05,300 --> 00:17:07,100
The dill,
the parsley and the mint.
521
00:17:07,100 --> 00:17:08,066
We add the spinach.
522
00:17:08,066 --> 00:17:11,600
Once it's wilted, we add
Pecorino Romano and feta.
523
00:17:11,600 --> 00:17:13,767
We have different ways
that you can get feta,
524
00:17:13,767 --> 00:17:15,767
and there's some feta
you wanna forgetta.
525
00:17:15,767 --> 00:17:16,967
Ah, you wanna
forget about it--
526
00:17:16,967 --> 00:17:19,066
-No, no, no.
-[Guy] I'm out.
527
00:17:19,066 --> 00:17:20,266
-No, no, no.
-He laughed!
528
00:17:20,266 --> 00:17:22,266
-You saw him laugh.
He chuckled.
-No. No.
529
00:17:22,266 --> 00:17:24,266
[Peter] And we're ready
to stuff our tomatoes.
530
00:17:24,266 --> 00:17:26,467
Top it up with a little
Pecorino Romano on top.
531
00:17:26,467 --> 00:17:29,000
350 degrees, 30 minutes.
532
00:17:29,000 --> 00:17:30,400
The Arni Kotsi is ready.
533
00:17:30,400 --> 00:17:33,100
-As you can see,
it falls off the bone.
-[Guy] Look at that.
534
00:17:33,100 --> 00:17:35,166
-Yeah.
-[Dan] You can top me
with some of that gravy.
535
00:17:35,166 --> 00:17:36,567
That'd be quite a dish, Guy.
536
00:17:36,567 --> 00:17:38,300
Are we trying
to get everything in there?
537
00:17:38,300 --> 00:17:40,734
Gotta get that flavor in it.
538
00:17:40,734 --> 00:17:43,166
-Oh, man,
that is unbelievable.
-Isn't that great?
539
00:17:43,166 --> 00:17:44,367
I just said that.
540
00:17:44,367 --> 00:17:46,000
You said "unbelievable,"
I said, "great."
541
00:17:46,000 --> 00:17:47,100
It's unbelievably great.
542
00:17:47,100 --> 00:17:48,200
-[Guy] There you go.
-[Peter laughs]
543
00:17:48,200 --> 00:17:50,934
[Guy] It is of the better
lamb shanks I've ever had.
544
00:17:50,934 --> 00:17:52,533
How's the, uh...
545
00:17:54,834 --> 00:17:56,300
Those spices, boom.
546
00:17:56,300 --> 00:17:57,834
[Guy] The fry on the potato.
547
00:17:57,834 --> 00:17:59,567
-It's got a nice
texture on it.
-Tell you what.
548
00:17:59,567 --> 00:18:00,834
I gotta get out of here.
549
00:18:00,834 --> 00:18:02,066
Hey, Chef. Thank you.
550
00:18:02,066 --> 00:18:03,467
Uh, bye, Dan.
551
00:18:03,467 --> 00:18:06,266
-I really enjoyed--
-Hey, can I get your car keys?
552
00:18:06,266 --> 00:18:08,166
-You're gonna bring
that back though, right?
-[tires screeching]
553
00:18:08,166 --> 00:18:10,500
[Peter] I'm plating
another Kotsi right now.
554
00:18:10,500 --> 00:18:12,200
-How's the lamb shank?
-Delicious.
555
00:18:12,200 --> 00:18:14,467
The lemon sauce on top
really brightened it up.
556
00:18:14,467 --> 00:18:16,767
The lemon potatoes mixes
with the lamb really well.
557
00:18:16,767 --> 00:18:19,567
The tomato
with the spanakopita inside,
it's a big surprise.
558
00:18:19,567 --> 00:18:21,567
This is Nicole,
great, great friend of mine.
559
00:18:21,567 --> 00:18:22,667
This is her family.
560
00:18:22,667 --> 00:18:24,467
-Have you ever been to Greece?
-I have.
561
00:18:24,467 --> 00:18:26,767
-This, it feels like it,
doesn't it?
-Absolutely.
562
00:18:26,767 --> 00:18:28,867
The atmosphere,
the decoration,
563
00:18:28,867 --> 00:18:30,400
everything here is top notch.
564
00:18:30,400 --> 00:18:32,667
The outside seating,
the sidewalks
are always packed,
565
00:18:32,667 --> 00:18:34,300
there's always
plenty of people eating.
566
00:18:34,300 --> 00:18:35,767
Plating one pastitsio.
567
00:18:35,767 --> 00:18:39,867
The pastitsio
is kind of like lasagna
without the red sauce.
568
00:18:39,867 --> 00:18:42,367
-If you haven't had pastitsio,
you haven't had Greek food.
-Ah, you're right.
569
00:18:42,367 --> 00:18:44,500
We are making the ground beef.
570
00:18:44,500 --> 00:18:46,467
Olive oil,
pureed onions and garlic.
571
00:18:46,467 --> 00:18:47,500
Then the ground beef.
572
00:18:47,500 --> 00:18:48,667
Salt, pepper.
573
00:18:48,667 --> 00:18:50,300
-[Guy] Stir it up.
-White wine.
574
00:18:50,300 --> 00:18:51,300
[Guy] Tomato paste.
575
00:18:51,300 --> 00:18:52,667
[Peter] Tomato puree.
576
00:18:52,667 --> 00:18:55,667
And then I can see
we're making a sachet
of something over here.
577
00:18:55,667 --> 00:18:57,367
-Nutmeg.
-Cinnamon stick.
578
00:18:57,367 --> 00:18:59,166
-Cloves.
-And some allspice.
579
00:18:59,166 --> 00:19:00,500
How long is this gonna cook?
580
00:19:00,500 --> 00:19:01,767
[Peter] For about an hour.
581
00:19:01,767 --> 00:19:03,500
It's gonna get reduced.
582
00:19:03,500 --> 00:19:04,767
Onto the Bechamel.
583
00:19:04,767 --> 00:19:07,100
[Peter] Butter.
I want to cook down
the flour a little bit.
584
00:19:07,100 --> 00:19:08,567
-[Guy] Salt.
-Nutmeg.
585
00:19:08,567 --> 00:19:10,367
-Okay.
-We add the milk to it.
586
00:19:10,367 --> 00:19:13,867
Grated Pecorino Romano
to make it nice and smooth.
587
00:19:13,867 --> 00:19:15,300
Whisk in the egg yolk slowly
588
00:19:15,300 --> 00:19:16,767
so they don't turn into
scrambled eggs.
589
00:19:16,767 --> 00:19:19,266
Let it cool.
And we gotta cook our pasta.
590
00:19:19,266 --> 00:19:22,300
[Peter] A tubettini pasta,
which comes from Greece.
591
00:19:22,300 --> 00:19:23,467
Ready to assemble.
592
00:19:23,467 --> 00:19:24,934
What's on the bottom
of the pan there, Chef?
593
00:19:24,934 --> 00:19:27,266
-A little butter.
-Pecorino Romano.
Nice and salty.
594
00:19:27,266 --> 00:19:28,767
[Peter] Some egg whites
over here.
595
00:19:28,767 --> 00:19:30,033
That makes 'em fluffy.
596
00:19:30,033 --> 00:19:32,166
-Just a little bit of binder.
-Right. Beef sauce.
597
00:19:32,166 --> 00:19:34,166
-Spread that out.
-Little more cheese.
598
00:19:35,166 --> 00:19:36,367
[Guy] Smells fantastic.
599
00:19:36,367 --> 00:19:37,467
Let me guess. More cheese.
600
00:19:37,467 --> 00:19:38,500
Didn't see that coming.
601
00:19:38,500 --> 00:19:39,867
[Peter] Bechamel on top.
602
00:19:39,867 --> 00:19:40,867
That's beautiful.
603
00:19:40,867 --> 00:19:42,867
Put a little cheese
on it again.
604
00:19:42,867 --> 00:19:44,300
-Three egg yolks.
-Okay.
605
00:19:44,300 --> 00:19:45,934
-[Peter] And I'm gonna add--
-[Guy] A little butter.
606
00:19:45,934 --> 00:19:47,033
We're gonna
cook this in the oven.
607
00:19:47,033 --> 00:19:48,467
[Peter] Uncovered,
in a water bath.
608
00:19:48,467 --> 00:19:51,467
-In a water bath?
-375 degrees, an hour.
609
00:19:51,467 --> 00:19:52,834
Looks fantastic, Chef.
610
00:19:52,834 --> 00:19:54,600
I always
like the corner piece.
611
00:19:54,600 --> 00:19:55,867
[Peter] It's the best.
612
00:19:55,867 --> 00:19:58,333
A little parsley
and you're ready to go.
613
00:20:00,767 --> 00:20:02,100
It is so rich.
614
00:20:02,100 --> 00:20:04,867
The clove and the cinnamon
sing through in the meat.
615
00:20:04,867 --> 00:20:07,233
The bechamel
makes a really nice crust.
616
00:20:08,467 --> 00:20:09,767
That's like
you're back in Greece
617
00:20:09,767 --> 00:20:11,000
and your yiayia made it, huh?
618
00:20:11,000 --> 00:20:13,066
-[Peter] Right.
-That is delicious.
619
00:20:13,934 --> 00:20:15,367
[woman] I have one pastitsio.
620
00:20:15,367 --> 00:20:17,200
This is thick and really good.
621
00:20:17,200 --> 00:20:19,867
The bechamel on top
was to die for.
622
00:20:19,867 --> 00:20:21,367
-What do you think?
-Fantastic.
623
00:20:21,367 --> 00:20:22,734
-Right?
-Excellent.
624
00:20:22,734 --> 00:20:25,033
You can save yourself
traveling to Greece
625
00:20:25,033 --> 00:20:28,266
and you can come right here
to downtown Stamford
and enjoy yourself.
626
00:20:28,266 --> 00:20:29,767
Hey, Dan Patrick.
627
00:20:29,767 --> 00:20:31,266
I think you might have left
a little bit early.
628
00:20:31,266 --> 00:20:33,233
Outstanding. Well done, Chef.
629
00:20:34,367 --> 00:20:36,967
So was this
a great road trip or what?
630
00:20:36,967 --> 00:20:38,066
But don't you worry.
631
00:20:38,066 --> 00:20:40,867
I got plenty more joints
to find all over this country.
632
00:20:40,867 --> 00:20:42,300
I'll be looking
for you next time
633
00:20:42,300 --> 00:20:45,000
on
Diners, Drive-Ins and Dives.
634
00:20:45,000 --> 00:20:46,867
You stole my idea
for Triple D,
635
00:20:46,867 --> 00:20:48,467
so why wouldn't you
steal a recipe?
636
00:20:48,467 --> 00:20:50,066
Why not keep
going along with this?
637
00:20:50,066 --> 00:20:51,734
-Yeah.
-Right. Right.
638
00:20:51,734 --> 00:20:53,467
-Dan. "D."
-Yeah, yeah.
639
00:20:53,467 --> 00:20:55,000
I have Guy's Grocery Games.
640
00:20:55,000 --> 00:20:55,934
I shoulda
just stuck with that.
641
00:20:55,934 --> 00:20:57,033
Yes, exactly. But...
642
00:20:57,033 --> 00:20:58,867
-Phew. Man, talk about it.
-Continue, Chef. Continue.
643
00:20:58,867 --> 00:21:00,066
-Yeah.
-[crew laughing]