1 00:00:00,967 --> 00:00:02,600 Hey, everybody, I'm Guy Fieri, 2 00:00:02,600 --> 00:00:06,767 and we're rolling out, looking for America's greatest diners, drive-ins and dives. 3 00:00:06,767 --> 00:00:08,100 This trip... 4 00:00:08,100 --> 00:00:09,200 Here we go. 5 00:00:09,200 --> 00:00:10,400 With or without meat... 6 00:00:10,400 --> 00:00:11,800 Looks fantastic, chef. 7 00:00:11,800 --> 00:00:13,567 ...we're bringing the flavor. 8 00:00:13,567 --> 00:00:14,934 I'd like to stick around, do the whole menu. 9 00:00:15,600 --> 00:00:16,767 There's surf... 10 00:00:16,767 --> 00:00:17,600 Delicious. 11 00:00:17,600 --> 00:00:19,867 ...and uncommon turf in Alabama... 12 00:00:19,867 --> 00:00:21,967 This I didn't see coming, at all. 13 00:00:21,967 --> 00:00:24,800 ...vegan definitely worth the visit in Omaha... 14 00:00:24,800 --> 00:00:27,200 This is what I call a destination dish. 15 00:00:27,200 --> 00:00:29,700 ...and sportscasting legend Dan Patrick 16 00:00:29,700 --> 00:00:31,567 is rolling with me in Connecticut... 17 00:00:31,567 --> 00:00:33,266 Oh, man, that is unbelievable. 18 00:00:33,266 --> 00:00:34,266 [Guy] Isn't that great? 19 00:00:34,266 --> 00:00:36,166 ...for some gangster Greek. 20 00:00:36,166 --> 00:00:37,266 It's unbelievably great. 21 00:00:37,266 --> 00:00:39,400 That's all right here, right now 22 00:00:39,400 --> 00:00:42,100 on Diners, Drive-Ins and Dives. 23 00:00:42,100 --> 00:00:44,233 [opening theme music playing] 24 00:00:54,600 --> 00:00:56,200 I'm here in Mobile, Alabama, 25 00:00:56,200 --> 00:00:57,900 in the Oakleigh Garden District. 26 00:00:57,900 --> 00:00:59,166 I mean, look at this neighborhood. 27 00:00:59,166 --> 00:01:01,066 So quaint, so quiet. 28 00:01:01,066 --> 00:01:02,467 And in the middle of it, there's a restaurant. 29 00:01:02,467 --> 00:01:03,500 Yeah, right in the middle. 30 00:01:03,500 --> 00:01:04,500 And not just any restaurant. 31 00:01:04,500 --> 00:01:05,900 Now, I hear this chef's got pedigree. 32 00:01:05,900 --> 00:01:07,200 Heard he was on Top Chef. 33 00:01:07,200 --> 00:01:08,667 I heard that he's really involved 34 00:01:08,667 --> 00:01:10,567 with the Alabama Seafood Commission, 35 00:01:10,567 --> 00:01:12,567 and he's cooked for two governors! 36 00:01:12,567 --> 00:01:13,700 Oh, this is the real deal. 37 00:01:13,700 --> 00:01:15,567 Welcome to The Hummingbird Way Oyster Bar. 38 00:01:15,567 --> 00:01:19,000 Place is off the hook, Guy! Triple D! 39 00:01:19,000 --> 00:01:21,133 Panini Pete? Nah. 40 00:01:22,867 --> 00:01:24,000 We have an oyster bisque. 41 00:01:24,000 --> 00:01:26,166 Anyone that likes innovative menus 42 00:01:26,166 --> 00:01:27,300 knows about this place. 43 00:01:27,300 --> 00:01:28,567 [woman] It's typical southern food, 44 00:01:28,567 --> 00:01:31,266 but then it's combined with really exotic flavors. 45 00:01:31,266 --> 00:01:32,767 [chef] Lamb for table 30. 46 00:01:32,767 --> 00:01:34,900 What Jim does back there, it is magic. 47 00:01:34,900 --> 00:01:37,667 [Guy] And Chef Jim Smith has been casting his spells 48 00:01:37,667 --> 00:01:38,667 on the scratch-made menu 49 00:01:38,667 --> 00:01:41,266 since he opened the place in 2020. 50 00:01:41,266 --> 00:01:42,467 How do you describe the restaurant? 51 00:01:42,467 --> 00:01:44,567 Homemade food, but not too stuffy about it. 52 00:01:44,567 --> 00:01:46,500 -I dig it. -[Jim] Oysters ready to go. 53 00:01:46,500 --> 00:01:47,800 Yeah, it is an oyster bar, 54 00:01:47,800 --> 00:01:50,100 but there are quite a few things more. You have the rabbit. 55 00:01:50,100 --> 00:01:51,200 Creole braised rabbit. 56 00:01:51,200 --> 00:01:53,600 Everything that he puts in it is just so delicious. 57 00:01:53,600 --> 00:01:54,867 [Guy] All right, what are we cooking today? 58 00:01:54,867 --> 00:01:56,500 -[Jim] Creole braised rabbit. -What do we start off with? 59 00:01:56,500 --> 00:01:58,367 We're gonna make the blackening seasoning. 60 00:01:58,367 --> 00:02:00,567 We start with paprika, smoked paprika, 61 00:02:00,567 --> 00:02:01,867 cayenne pepper, white pepper, 62 00:02:01,867 --> 00:02:04,166 garlic powder, toasted fennel seed. 63 00:02:04,166 --> 00:02:05,967 We'll start off by salting these guys. 64 00:02:05,967 --> 00:02:07,166 Now, I like to go pretty heavily 65 00:02:07,166 --> 00:02:08,166 on the backing seasoning. 66 00:02:08,166 --> 00:02:10,266 Grab those hot rabbits, ready to roll. 67 00:02:10,266 --> 00:02:13,166 -[Jim] Once it's seared, we then remove the rabbit. -We braising this? 68 00:02:13,166 --> 00:02:15,667 Yes. We'll start off getting the Conecuh Sausage in the pan. 69 00:02:15,667 --> 00:02:17,667 [Guy] Conecuh Sausage, which is one of my favorites. 70 00:02:17,667 --> 00:02:20,000 [Jim] You got the onions, we got the green bell pepper, and the celery. 71 00:02:20,000 --> 00:02:21,967 Blackening in here. Garlic goes in. 72 00:02:21,967 --> 00:02:23,467 Deglaze this pan with a little bit of beer. 73 00:02:23,467 --> 00:02:25,166 Add bay leaf and thyme in here, 74 00:02:25,166 --> 00:02:26,800 hit it with a little Tabasco as well. 75 00:02:26,800 --> 00:02:28,367 We're gonna make a quick blond roux first 76 00:02:28,367 --> 00:02:30,066 -and then we'll add the dark roux at the very end. -Got it. 77 00:02:30,066 --> 00:02:31,800 [Jim] A little bit of AP flour. 78 00:02:31,800 --> 00:02:32,867 Roasted tomatoes. 79 00:02:32,867 --> 00:02:33,867 [Guy] The homemade chicken stock. 80 00:02:33,867 --> 00:02:36,367 -The brown roux, nice, peanutty flavor. -Yes. 81 00:02:36,367 --> 00:02:37,867 [Guy] Add the rabbit back in. 82 00:02:37,867 --> 00:02:38,900 How long's this gonna go? 83 00:02:38,900 --> 00:02:41,066 -35 minutes to an hour. -Got it. 84 00:02:41,066 --> 00:02:42,166 [Jim] Now, we're gonna make the grits 85 00:02:42,166 --> 00:02:43,467 that goes with the braised rabbit. 86 00:02:43,467 --> 00:02:44,367 All right, let's get into this. 87 00:02:44,367 --> 00:02:46,567 [Jim] Cold milk, grits, salt. 88 00:02:46,567 --> 00:02:47,467 Grits need salt. 89 00:02:47,467 --> 00:02:48,800 [Jim] And a little bit of white pepper. 90 00:02:48,800 --> 00:02:50,200 How much butter are we gonna mount it with? 91 00:02:50,200 --> 00:02:51,667 Just a little bit here, uh... 92 00:02:51,667 --> 00:02:52,867 Um, that's a little bit? 93 00:02:52,867 --> 00:02:53,867 That's a lot of bit. 94 00:02:53,867 --> 00:02:55,266 All right, Chef, let's get into this. 95 00:02:55,266 --> 00:02:56,867 -The grits... -Like southern polenta. 96 00:02:56,867 --> 00:02:57,800 Yeah. [chuckles] 97 00:02:57,800 --> 00:02:59,367 What are you gonna have? Front leg, hind leg? 98 00:02:59,367 --> 00:03:01,367 I'm thinking we go hind leg. 99 00:03:01,367 --> 00:03:02,567 [Jim] Sausage on there. 100 00:03:02,567 --> 00:03:03,567 Bury me in that. 101 00:03:03,567 --> 00:03:05,767 Parsley, go heavy on the spring onion. 102 00:03:05,767 --> 00:03:06,900 Pickled cabbage. 103 00:03:06,900 --> 00:03:08,000 Walk me through the pickled cabbage. 104 00:03:08,000 --> 00:03:10,500 [Jim] Apple cider vinegar, sherry vinegar, water, 105 00:03:10,500 --> 00:03:13,500 sugar in the raw, star anise, fresh dill, 106 00:03:13,500 --> 00:03:16,266 bay leaves, black peppercorn, fennel seed. 107 00:03:16,266 --> 00:03:17,567 Bring all of that to a boil 108 00:03:17,567 --> 00:03:21,166 and pour it over a mixture of cabbage, spring onion, and jalapeno. 109 00:03:23,000 --> 00:03:24,700 [Guy] The grits are spot-on. 110 00:03:24,700 --> 00:03:25,900 Creamy, delicious. 111 00:03:25,900 --> 00:03:27,400 They got great texture to 'em. 112 00:03:27,400 --> 00:03:32,200 The rabbit is braised enough that it's still juicy, 113 00:03:32,200 --> 00:03:35,233 not braised so much that it's leathery and shreddy. 114 00:03:36,100 --> 00:03:38,867 The balance of the braising liquid is perfect. 115 00:03:38,867 --> 00:03:41,200 But you know what really makes the whole dish sing, 116 00:03:41,200 --> 00:03:43,266 is this pickled cabbage chow chow. 117 00:03:44,100 --> 00:03:45,367 -Next level. -Thank you. 118 00:03:45,367 --> 00:03:47,266 All right, I got two rabbit going to plate. 119 00:03:47,266 --> 00:03:49,266 The rabbit is so good, so tender. 120 00:03:49,266 --> 00:03:52,600 The grits, I love the texture mixing in with all the other things. 121 00:03:52,600 --> 00:03:54,567 [woman] The pickled cabbage is excellent. 122 00:03:54,567 --> 00:03:55,967 Definitely balances out the dish. 123 00:03:55,967 --> 00:03:57,367 It's delicious. Everything is so good. 124 00:03:57,367 --> 00:03:58,800 Just a great variety. 125 00:03:58,800 --> 00:04:02,000 He's very talented. He was executive chef for the past two governors. 126 00:04:02,000 --> 00:04:03,667 You were the chef of the state. 127 00:04:03,667 --> 00:04:06,367 The executive chef for the state of Alabama for two different governors. 128 00:04:06,367 --> 00:04:10,000 It's a cool job, it was representative of all things Alabama food. 129 00:04:10,000 --> 00:04:11,066 Overachiever. 130 00:04:11,066 --> 00:04:13,066 He finds the things that are near the restaurant, 131 00:04:13,066 --> 00:04:15,667 local farm to table, or ocean to table. 132 00:04:15,667 --> 00:04:16,867 [Jim] All right, platter's coming up. 133 00:04:16,867 --> 00:04:18,600 You have the whole fried flounder, 134 00:04:18,600 --> 00:04:21,467 herbs and peanuts in curry sauce. 135 00:04:21,467 --> 00:04:22,734 [Guy] Let's jump into it. 136 00:04:22,734 --> 00:04:24,266 The first thing we're gonna start off by making is a shrimp stock. 137 00:04:24,266 --> 00:04:26,767 -[Guy] Okay. -We have some Alabama brown shrimp. 138 00:04:26,767 --> 00:04:28,367 [Guy] Onion and celery and fennel. 139 00:04:28,367 --> 00:04:30,867 -Star anise. -This guy's like Captain Star Anise. 140 00:04:30,867 --> 00:04:32,500 Bay leaf and fennel fronds. 141 00:04:32,500 --> 00:04:34,767 [Guy] And some water. All right, how long's this gonna cook? 142 00:04:34,767 --> 00:04:36,967 An hour to draw all that flavor out of the shrimp. 143 00:04:36,967 --> 00:04:39,166 [Guy] Strain it off, and this is gonna be the foundation 144 00:04:39,166 --> 00:04:40,767 of this red curry sauce? 145 00:04:40,767 --> 00:04:42,066 -[Jim] Yes. -[Guy] Love it. 146 00:04:42,066 --> 00:04:43,200 This is gonna be the curry paste. 147 00:04:43,200 --> 00:04:45,467 -Ginger, galangal. -Galgalangalanga. 148 00:04:45,467 --> 00:04:48,000 Lemongrass, a whole garlic clove, 149 00:04:48,000 --> 00:04:49,867 fish sauce, soy sauce, 150 00:04:49,867 --> 00:04:51,567 shallot, Thai chilies, 151 00:04:51,567 --> 00:04:53,166 raw sugar, cinnamon, 152 00:04:53,166 --> 00:04:54,667 lime juice, white pepper, 153 00:04:54,667 --> 00:04:55,667 cumin and coriander. 154 00:04:55,667 --> 00:04:56,800 This is ketchup. 155 00:04:56,800 --> 00:04:58,033 This I didn't see coming. 156 00:04:59,600 --> 00:05:01,200 -What's our next step? -The sauce. 157 00:05:01,200 --> 00:05:02,667 Oil, julienne onion. 158 00:05:02,667 --> 00:05:04,667 -Green bell pepper. -Garlic goes in next. 159 00:05:04,667 --> 00:05:06,166 -Salt. -Mirin. 160 00:05:06,166 --> 00:05:07,400 [Guy] Curry paste that we made. 161 00:05:07,400 --> 00:05:08,700 [Jim] Add a little bit of the shrimp stock. 162 00:05:08,700 --> 00:05:09,867 [Guy] And some coconut milk. 163 00:05:09,867 --> 00:05:11,400 Let this reduce down a little bit. 164 00:05:11,400 --> 00:05:12,767 What's our final step here, Chef? 165 00:05:12,767 --> 00:05:14,567 Right now we're gonna steam some clams. 166 00:05:14,567 --> 00:05:16,667 Start off with white wine, couple cloves of garlic. 167 00:05:16,667 --> 00:05:19,000 -Bay leaf in here. -No! Bay leaf? From you? 168 00:05:19,000 --> 00:05:21,266 Fresh thyme, our littleneck clams. 169 00:05:21,266 --> 00:05:23,100 [Guy] All right, so what are we doing with this flounder here? 170 00:05:23,100 --> 00:05:24,567 [Jim] Just gonna score both sides of it. 171 00:05:24,567 --> 00:05:26,967 -What are we gonna drench it in? -Flour, white pepper and salt. 172 00:05:26,967 --> 00:05:31,000 Egg wash, and then a mixture of cornmeal, cornflour and flour. 173 00:05:31,000 --> 00:05:32,867 -[Guy] Fry the flounder? -For about ten minutes. 174 00:05:32,867 --> 00:05:34,800 And we're just gonna finish this sauce. 175 00:05:34,800 --> 00:05:36,567 The clams, they are nice and opened up. 176 00:05:36,567 --> 00:05:37,867 Then we'll take the curry. 177 00:05:37,867 --> 00:05:39,367 Parsley in here, arugula. 178 00:05:39,367 --> 00:05:40,400 You wild man, you. 179 00:05:40,400 --> 00:05:41,967 [Jim] Roasted and salted peanuts. 180 00:05:41,967 --> 00:05:43,767 This is just getting weirder as we go. 181 00:05:43,767 --> 00:05:45,700 Clam sauce right over the top. 182 00:05:45,700 --> 00:05:47,000 Spring onion on there. 183 00:05:47,000 --> 00:05:48,700 Thai basil, fresh mint, 184 00:05:48,700 --> 00:05:50,700 finish with some flowers. 185 00:05:50,700 --> 00:05:52,066 It is gorgeous, I will tell you that. 186 00:05:54,266 --> 00:05:56,200 Peanuts are awesome inside of it, 187 00:05:56,200 --> 00:06:00,767 the curry is worthy of a Thai, Vietnamese restaurant. 188 00:06:00,767 --> 00:06:02,066 The clams... 189 00:06:03,600 --> 00:06:06,333 -Delicious. Chef, nice job. Thank you. -Thank you. 190 00:06:07,100 --> 00:06:08,467 [Jim] Curry, flounder, clams! 191 00:06:08,467 --> 00:06:12,367 It's lightly fried, where it's satiating but it's not heavy. 192 00:06:12,367 --> 00:06:13,767 Flounder is so fresh. 193 00:06:13,767 --> 00:06:15,667 It's flaky, very, very tender 194 00:06:15,667 --> 00:06:17,800 and delicious with the curry sauce. 195 00:06:17,800 --> 00:06:20,000 Is this a normal Mobile restaurant? 196 00:06:20,000 --> 00:06:21,800 -[woman] It's hidden. -[Guy] Right. 197 00:06:21,800 --> 00:06:23,467 You kinda have to know where you're going to find it. 198 00:06:23,467 --> 00:06:26,500 [Guy] You're driving along, it's house, house, house, and then, restaurant! 199 00:06:26,500 --> 00:06:28,900 I mean, just to be able to roll right out of your house. I'd go broke here. 200 00:06:28,900 --> 00:06:30,467 Oyster casino! 201 00:06:30,467 --> 00:06:32,600 I'd like to stick around, do the whole menu. 202 00:06:32,600 --> 00:06:34,567 If you get lucky enough to live close 203 00:06:34,567 --> 00:06:36,066 to Hummingbird Way Oyster Bar, 204 00:06:36,066 --> 00:06:37,634 you're gonna love it. 205 00:06:39,467 --> 00:06:42,300 Up next, a funky joint in Omaha, Nebraska... 206 00:06:42,300 --> 00:06:43,400 This is an oasis. 207 00:06:43,400 --> 00:06:45,900 ...where fried chicken is crossing into Veganville. 208 00:06:45,900 --> 00:06:47,600 There's a big depth of flavor. 209 00:06:47,600 --> 00:06:50,166 Along with a fiesta that'll fool ya. 210 00:06:50,166 --> 00:06:51,667 I challenge anybody to come down here, 211 00:06:51,667 --> 00:06:53,700 then tell me that this is vegan. 212 00:06:53,700 --> 00:06:55,333 That is legitimate nachos right there. 213 00:07:00,100 --> 00:07:03,266 All right, Hunter, we are here in Midtown of Omaha, Nebraska. 214 00:07:03,266 --> 00:07:04,400 Where do you think I'm taking you? 215 00:07:04,400 --> 00:07:06,300 Well, I mean, we're in Omaha, I'm thinking beef. 216 00:07:06,300 --> 00:07:07,867 Okay. What if I said fried? 217 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? 221 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. 223 00:07:19,900 --> 00:07:21,300 [woman] Plating alfredo. 224 00:07:21,300 --> 00:07:22,433 I love Modern Love. 225 00:07:22,433 --> 00:07:25,066 It's a little bit of everything, but mostly comfort food. 226 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, 228 00:07:28,467 --> 00:07:29,900 but it just happens to be vegan. 229 00:07:29,900 --> 00:07:32,900 [Guy] From culinary powerhouse Isa Chandra Moskowitz, 230 00:07:32,900 --> 00:07:35,300 who has made vegan cooking her life's work. 231 00:07:35,300 --> 00:07:37,467 -You've written three books, four books? -[coughs] Twelve. 232 00:07:37,467 --> 00:07:38,867 -Seriously? -Yeah. 233 00:07:38,867 --> 00:07:40,400 -Don't you have them all? -That's more than you. 234 00:07:40,400 --> 00:07:42,266 Yeah. When did it start catching on? 235 00:07:42,266 --> 00:07:43,867 You think of Omaha, you think of Omaha steaks. 236 00:07:43,867 --> 00:07:45,667 Since I was vegan and I lived here, 237 00:07:45,667 --> 00:07:47,200 and I wanted to open a restaurant. 238 00:07:47,200 --> 00:07:49,467 -Word got out and people came. -Yeah, for sure. 239 00:07:49,467 --> 00:07:51,500 [Guy] You're making your seitan and your tempeh and everything else. 240 00:07:51,500 --> 00:07:53,700 -[Isa] Yeah, and our cheese. -[Hunter] And you're using local ingredients. 241 00:07:53,700 --> 00:07:54,834 As much as possible, yeah. 242 00:07:55,567 --> 00:07:57,000 Fire three nachos. 243 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]