People are asking me all the time, "Hey, Guy, that one joint you checked out
in that one city when you were doing Triple D.
How they do it?"
You know, I don't know. We should check it out.
Over the years,
I've seen and tasted it all.
This is ridiculous, dude.
But it turns out, it was only the beginning.
Cause Triple D joints have been blowing up
and we're going back to see what's cooking.
Like on this trip.
Load up on napkins...
What did you pour on top of it?
...cause we got a messy menu.
Your saucing up your chicken?
[woman] Oh, yeah.
Like this smothered Sloppy Joe in Orlando, Florida.
Delicious.
-And the beer cheese is beer cheese. -Yeah.
These drenched fries in Philly.
Mm! That's delicious!
And then in East Providence, Rhode Island...
Tortellini panna prosciutto.
Sauced up fresh pasta...
No way!
And a pork and pepper sandwich piled hot.
You don't even understand how good this is.
Jackpot!
Familiar faces, new places
and more off the hook flavors.
This is Triple D Nation.
I'm here in Orlando, Florida in the Milk district
Because right down the road is the T.G. Lee milk factory.
And what kind of restaurant do you want next to the milk factory?
A bakery.
And not just any bakery.
This one I found back in 2017
was probably single-handedly
keeping the butter industry alive.
And I was there for it.
Who am I kidding? I still am.
This is Se7en Bites.
I got a biscuits and gravy
and Southern Cuban.
Se7en Bites is kind of an institution now.
Any time I go to a Triple D restaurant,
it's pretty amazing.
Sheer Southern funkiness.
[customer] If you leave here hungry, you did something wrong.
[Fieri] You can thank Trina Gregroy and Virginia Propps
for making sure you're all filled up.
Hi.
And I told you this when I met you.
That you're something special.
I'm not a big sweets person
but you're not just a bakery,
you do everything.
[Trina] Chicken potpie.
You have to get here early
because if you're don't, you're not getting a chicken potpie.
Oh, you sellout?
-All the time. -So, just deal with it?
-[Trina] Yep. -Wow.
All right. We're going to make filling
-for our chicken potpie. -Dig it.
So butter mix everything better.
Take our mirepoix.
-Sweat those down, little salt and pepper to that. -Yeah.
[Trina] Little bit of thyme.
So we'll let this cook for five to ten minutes.
-We're just gonna put those in there. -There you go.
We're gonna make our bechamel. More better.
Flour.
-So building a little bit of roux. -[Trina] Little bit of garlic.
Again, that four pepper corn blend.
-Little bit of salt. -[Fieri] Okay.
White wine, milk and heavy cream.
Cook for 10 to 15 minutes
and it's ready for our vegetables.
[Fieri] So, potatoes boiled off.
The peas, the chicken breast, mix together.
It gets a nice, generous scoop.
Start folding in your dough.
It gets an egg wash
and a sprinkling of celery seed.
-About 45 minutes in the oven, 375. -[Fieri] Yep.
It's delicious. Very savory.
It's a great pie. Great crust.
I have friends that are this flaky.
[laughing]
We make potpies every day now
-instead of just the two days. -How many?
Probably 120-ish a week.
Chicken potpie. How is everything? Delish?
So when you come here, you get traditional flair. Like the chicken potpie.
And you also get things that are a spin on traditional
like the Sloppy Joe.
[Trina] Coming out a Drunken Sloppy.
What is this?
[Trina] Um, this is Drunken Sloppy.
-So, it's-- -No, no. I didn't say who am I.
-[all laughing] -I said what is this.
Sloppy Joe.
We start with bacon fat, add in our green pepper
and our onion
Ground beef. Flour. Water.
And now all the delicious seasonings.
Granulated garlic
onion powder,
pepper, salt, yellow mustard,
Worcestershire sauce.
Got a little bit of brown sugar in there.
Ketchup and finally the chili sauce.
And we do her magic sauce.
Butter, onion, IPA, celery seed.
pepper, nutmeg, granulated garlic, salt,
add our flour to make a roux.
Add the milk, cream cheese,
processed cheese,
parmesan cheese, mozzarella cheese,
Swiss cheese, pimento cheese.
It's really getting nice and thick.
And finally, our beer cheese.
[Fieri] Delicious.
I love the Sloppy Joe sauce.
I love the multiple textures from the ground beef
to the bacon to the shredded beef.
And the beer cheese is beer cheese, beer cheese.
-Yes. No. -It's not joking around beer cheese.
[Trina] Got a Drunken Sloppy in the window.
It fills you up. Big time.
The fact that it was smothered in the beer cheese sauce,
it was righteous. [chuckles]
Let's send out this Cuban.
I mean, what happened? What changed?
-We were a recommended Michelin restaurant. -Get. Out.
-Yup. -One of the only breakfast restaurants.
Well, you're way more than breakfast restaurant.
[Trina] I mean, we're breakfast, brunch, lunch.
-And a full service bakery. -You're breakfast, brunch,
lunch, go to the gym.
[both laughing]
[Fieri] And I'm working up to that work out.
I got a Minnie Pearl.
That is our vanilla bean butter syrup.
So you can get your fat and your sugar.
All at the same time.
[customer] It's sweet, it's savory, it's crunchy,
it's just ridiculous.
Coming up next.
[Fieri] I'm back in Orlando biting off way more than I can chew
with the ladies of Se7en Bites.
You know that if it's in front of me,
I'm gonna eat it, 'cause it's you.
Your recipes are outstanding.
Here's your Don't Fudge With Me.
We love Trina.
There's a reason that people have discovered her food.
It's on another level.
Got a biscuits and gravy and a chicken biscuit with grits.
We're only open the four days.
Thursday through Sunday.
-You only open four days a week? -We are.
-Oh, that's my restaurant model right there. -Mm-hmm.
You're gonna wait in line but it's worth it.
Minnie Pearl with an egg.
What's next?
Chicken and waffles. With or without eggs.
-We made yours without eggs. -[Fieri] Okay.
We're gonna start off with our dredge,
AP and self-rise flour, together.
Kosher salt, pepper,
granulated onion, granulated garlic,
a little cayenne for a kick, ground mustard.
Now we're just gonna get that all whisked in.
And then we're gonna start our dredging process.
So the first thing we're gonna do
is get our chicken in the flour a little bit.
And then it starts the buttermilk process.
That's gonna go back in that.
Then you get a really nice, crunchy coating on the outside.
Ready to be fried.
Five to seven minutes.
Our Pearl sugar waffle on the bottom.
Our chicken and then it gets buffalo honey
What did you pour on top of it?
Oh, that is our vanilla bean butter syrup.
So you can get your fat and your sugar...
-Exactly. -...shoved in your face at the same time.
All at the same time.
-Oh, with the fried chicken. -Exactly.
[Fieri] I don't typically see the chicken getting the love.
It's usually just a piece of fried chicken
-but you're saucing up your chicken. -Oh, yeah.
This is outrageous.
[Trina] All right. We have the Minnie Pearl
with a side of cheddar chive grits.
I love the spiciness with the chicken and all of that.
But also with the syrup on top.
It's sweet, it's savory, it's crunchy, it's just ridiculous.
[waiter] Peach cobbler sweet bread pudding.
We stop and we get lunch
and then before we leave,
we're getting something from the bakery.
Vanilla bean, bourbon baked, night time sky pie.
We had the night sky pie, absolutely delicious.
Ryder, this is all for you, buddy.
Wow.
I've had homemade marshmallows before
but I've never had 'em that light.
Those are super silky.
With a little bourbon kiss
and the baking is spot on.
That is some gangster Graham cracker.
It's fabulous!
Ryder, by the way, he's already hit me up,
he's like, "Something's gonna be coming home, right Dad?"
[Trina] We're making four times the amount that we were.
And your salted caramel dark chocolate pecan pie.
The sweets are kind of out of this world.
Like the five layer bar, the Don't Fudge With Me.
-The Don't Fudge With Me. -What is this
800 calorie bite I'm gonna have?
[Trina] That is a Don't Fudge with me bar.
Don't Fudge With Me bar?
Shut the front door!
[Trina] Chocolate chip cookie brownie,
peanut butter cream.
Now we get to make our fudge.
Our sugar, evaporated milk
and butter.
Heat this until it comes to 230 degrees.
Going onto our marshmallows and dark chocolate.
All right.
Pour that in.
We add in the eggless raw cookie dough.
We let it sit for 24 hours and then it's ready to cut.
It's like a candy that you get in a box of chocolates.
Delicious.
Here's your Don't Fudge With Me.
The five layer bar. Unbelievable.
The nice fudge on top with the peanut butter in the middle.
All of the textures are sweet
and salty that you'd ever want.
I got an order up for Triple D Nation.
You do not disappoint. This is next level.
-Thank you. -Congrats!
Keep going.
What's the theme song here?
"Come let us fill your pie hole."
[Fieri] Let us fill your pie hole with bacon and butter.
See you at Se7en Bites.
Coming up in Philly...
Fire three witorwitowskis for the Triple D Nation.
That is a destination sandwich.
A pub house with Polish influences...
Your gonna make your Kielbasa?
...and awe-inspiring eats.
I find true Church in here.
[laughing]
I'm here on the East side of Philadelphia
in the Port Richmond area.
Lot of people like to call this the Polish capital of Philly.
So, it's no surprise back in 2020,
I found this neighborhood hideout
serving Polish inspired bar food.
And well, they're not hiding anymore.
This is the Gaul & Co. Malt House.
I got fish and chips up.
We are in Gaul & Co. Great atmosphere.
Great staff. Great food.
[Yeck] An Italian cutlet.
Your dozen oysters.
It's really good to see Triple D exposing Philly food.
Comfort food. Everything from scratch.
[Fieri] That's scratch-made Philly food
fused with Polish influences
courtesy of Joe Forkin, Jim Lyons and Matt Yeck.
Everything's made in-house.
-Everything's fresh. -Fresh.
[waiter] Witorwitowski.
What they're famous is the Witorwitowski.
What it is is Kielbasa, shredded up with some Cooper sharp
Kielbasa is basically Polish lunch meat.
They do like a caramelized onion in that.
And that gives it so much flavor.
[Yeck] In Philly you get a cheese steak with onions or without onions.
We added a ski on the end,
so now we Polish-ized the with or without.
Witorwitowski.
Kielbasa is the meat of the Polish people.
You're gonna make your own Kielbasa?
[Yeck] Paprika, onion powder,
coarse black pepper, salt,
fresh garlic.
Different than granulated garlic, which we're adding now.
Into the ground pork.
Now, this is gonna get mixed up.
-With these man hands right here. -With these man hands. Got it.
[Yeck] We're gonna throw it right in the oven
400 degrees for two hours.
So this is the kielbasa loaf.
Slice it almost like a lunch meat
[Fieri] Who would have thought of kielbasa lunch meat?
Some caramelized onions right on there.
-Finish it off with a cheese sauce. -[Fieri] Okay.
It's delicious!
It is part ham and cheese.
It is part cheese steak.
There's that big flavors that you get in kielbasa.
That is a destination sandwich.
-[Yeck] Really? -Oh, yeah.
-I'll take a little pound for that. -Yep.
Fire three witorwitowskis for the Triple D Nation.
When the episode aired, we were like flooded.
Ten thousand witorwitowskis in the first like three months.
[Yeck] Plating the kielbasa egg rolls.
They're doing the kielbasa egg rolls now.
And they are just as good as the sandwich.
[Yeck] We're gonna start by caramelizing the onions.
Eight to ten minutes to get 'em where we want them to be.
We're gonna blanch the cabbage and the carrots.
Now we wanna throw the kielbasa on the grill,
mix the onions into it.
All right. We're gonna combine the ingredients.
And you can never have enough cheese.
House made cheese sauce.
-Butter. Chicken stock. -[Fieri] Got it.
[Yeck] Granulated garlic. Onion powder.
Coarse black pepper.
-I'm gonna whisk it. -What's going with the cheese here?
So that's a sharp American cheese.
I like it.
Now we're gonna mix it up.
We can start scooping it
and rolling some egg rolls.
Fold over tight, drop 'em in the fryer.
We have the house made cheese sauce
and we're gonna spice it up with some sriracha.
I got Kielbasa egg rolls with happy cheese for table seven.
You just get a good, full taste of the kielbasa.
They come with a sharp cheese sauce
and then it has a little dabble of sriracha inside of it,
so it gives it a little kick.
I got wings and a bacon cheeseburger for bar seven.
Food's awesome. From the fries,
sandwiches, seafood, wings.
One of the specialties is wings in the house.
Yeah, chicken wings, and then we make 'em with a lot of love.
There you go.
Mm!
You have tender, juicy, moist chicken.
And it's the buffalo sauce that's not overly spicy,
it's not just one note, I'm impressed.
So after Guy's last visit,
our buffalo sauce got really popular.
So we came up with a genius idea
of how we can combine the buffalo sauce in the wings
with the house made cheese sauce from the witorwitowski.
Buffalo chicken cheese fries for pew five.
Buffalo chicken cheese fries are awesome.
First step, we gotta bread some chicken.
Drop it in the flour, drench it in the egg wash,
it goes into the bread crumbs.
We're gonna throw it into the fryer.
So the French fries are cut fresh everyday.
We soak 'em in water,
draw all the starch out and then we flash fry 'em
and then we fry 'em a second time to crisp 'em up.
We're gonna cut up our chicken fingers.
And then we're gonna toss 'em in some buffalo sauce.
Clarified butter here.
Can you clarify what you're saying about that?
-No. This is totally unclarified. -Very nice.
Granulated garlic.
-This is fresh garlic. -[Fieri] Fresh garlic.
Salt, sugar, sugar, onion powder,
coarse black pepper. cayenne pepper,
crushed red pepper.
Squeeze the lemons, ketchup,
barbecue sauce, hot sauce.
Now we add the cheese.
Now we top it off with a little more buffalo sauce.
Blue cheese dressing.
[waiter] Buffalo chicken cheese fries.
It's hand-breaded, good quality chicken.
Hot sauce is good flavor and not too hot.
[customer] The blue cheese dressing's just phenomenal.
And the French fries are homemade.
It's just-- it's a perfect combination.
-That's definitely salt. -Did you just look at the camera?
No, I did not look at the camera.
You're looking at the camera right now.
Guy said no looking at the camera, man.
-[laughing] Yeah, I'm sorry. -Yeah.
-You looked at the camera, didn't you? -Yeah, I did. A little.
-Now, we will get coarse-- -[Fieri exclaiming]
The other location that was on Triple D
was a small corner bar.
Thirty people made it look full.
Gaul & Co. was a small little beer joint.
And now they're in a church.
[Lyons] Now it's 20 times of the actual dining room space.
I found my true church, I think, my true religion in here.
[laughing]
They've two locations. You know, here in Richmond
and the other one in Rockledge.
Keeps expanding again, getting bigger and bigger.
I think we're gonna see big things.
-And by the way, you just looked at the camera. -No, I didn't! No, I didn't!
-Yeah, you did! Yeah, you did! -No, I didn't.
-You looked in the camera! -It's my show!
Now you're looking at the camera for sure!
You're killing me!
Up next in Rhode Island.
This to me is my candy store.
Your gnocchi spicy Bolognese.
[Fieri] An Italian spot...
Take us to the promise land.
...with scratch-made pasta.
Oh! That is awesome!
And stacked up sandwiches.
The hug in the bun. That's how I would describe it.
Oh, I got a great one for you.
Two brother-in-laws from Bristol, Rhode Island.
See, they're in the computer business together.
Well, times are changing and things are tough.
So, they decide,
"Hey, we'll get into the Italian deli business."
And of course,
times keep changing.
Because since I was there in 2012,
one of these brothers has stepped away.
But don't worry.
The food is still as authentic as ever.
This is Italian Corner.
Tortellini pana prosciutto.
Italian Corner deli. It's more than just a sandwich place.
Your gnocchi spicy Bolognese.
[customer] They have salads, they have sandwiches,
they have pasta, they have everything.
[Fieri] And all that everything
was courtesy of two Italian brother in-laws.
So you make your own pasta.
You make your own tortellini.
Your own ravioli.
And now Massimo's running this nod to the old country
with his wife, Paula.
Gnocchi calabrese.
I guess you could say they've been imported
along with a lot of the food.
They say the old term, "kid in a candy store."
This to me is my candy store.
You started working here, you weighed a 105 pounds.
-Uh, 99, actually. -Yeah.
Soaking wet.
You just invite everybody over.
I've never been to Italy.
I don't really feel the need to go.
I mean, I have it all right here.
We Italians, we appreciate it.
Like a home-made pasta.
Tortellini Bolognese.
They make their own tortellini.
We're in a special room. What room is this?
This is the pasta room.
You know how cool you are when you have a place called the pasta room?
And what are we gonna make?
[Massimo] Meat tortellini.
Flour. General purpose.
-[Fieri] Semolina? -Semolina.
We're gonna start these two first.
Eggs.
And a little bit of water.
Okay, so now, we mix and mix.
Pasta's on.
Feed the hopper.
I'll start off feeding the pasta right through.
Just gonna hit the lever.
And tortellinis pop out.
No. Way.
[Massimo] It's about four to a second.
That is your tortellini Bolognese.
I want one for Christmas.
Then we drop the tortellini. How long is that gonna cook?
Twelve minutes.
Once all the pasta is nice and coated,
I will shut this off and add the cheese.
I can feel the food coma alert coming on.
[Fieri] Great chew to the pasta.
It's tender. This is outstanding.
Real estate value in East Providence
just went up.
Gnocchi calabrese.
If you like the meat tortellini,
you will love the gnocchi ragu.
The gnocchi here is made fresh.
We have four basic ingredients that will go into it.
All-purpose flour,
potato flakes, eggs and water.
We're gonna mix this for only a couple of minutes.
Now we're gonna transfer the gnocchi dough,
over to our gnocchi machine.
And it's going to process that dough
and start shaping the gnocchi.
I would so come here and work for free.
-For pasta. -For pasta.
Yeah, I'll-- we'll work for pasta.
We'll pour the potato gnocchi into the sauce.
And we're just gonna add a little bit of grated cheese to it.
Gnocchi ragu calabrese.
Gnocchi is very tender.
The sauce was creamy,
a little bit spicy, too.
Pretty yummy.
[Massimo] Simplicity is always the best.
But see, that's what we misinterpret so often.
Oh, my God.
You don't even understand how good this is.
Before Triple D, we were about six employees in total.
Nowadays, we are about 24.
Business is just booming.
We love this place. Been coming here for years.
You can taste the passion in the food.
Chicken marsala in the window.
What makes the food amazing here is their bread.
That delicious bread that they make fresh everyday.
My favorite food here is the Italian prosciutto.
What kind of bread are we gonna put it on?
One of our 12-inch rolls.
[Fieri] Twelve inch rolls that you bake in-house?
[Massimo] Absolutely.
Take us to the promised land.
[Massimo] Bring it over to the slicer.
It's like a tickertape parade in Flavortown.
Salsa rosa, beef,
a little bit of lettuce,
a few tomatoes.
Cut it right down the middle. I'll plate it.
Mm! Jackpot!
-Thank you. -Nice job.
[waiter] Brasato.
I usually get the brasato sandwich.
When I want like a cold deli sandwich, it's perfect.
When I want something a little warmer,
I get the pork and peppers.
We're gonna start with Bolognese pork shoulder.
We're going to season it with salt,
pepper, powdered garlic and onion.
And now we're going to sear it in the oven
at 450 for about 30 minutes.
The next step is making our braising liquid.
Chicken stock, water.
Powdered coriander, fennel, brown sugar,
bay leaves, salt, paprika, star anise.
And it's ready for the pork.
Juices.
Now we will cover it
and we will set it back in the oven
for about four to four and half hours
at 250.
Now we're going to sauté the pork
with some green and red bell peppers.
And now we're gonna stuff our bread.
Top it with red pickled onions.
And here's our pork and pepper sandwich.
[Paula] Pork and pepper sandwich.
You've got this salty and little bit of tang from it.
They don't skimp on it. They load it up.
The hug in the bun, that's how I would describe it.
I can get some frozen to go?
-Yeah. -Good. Load up the car.
All right. You ready?
And I'll call out the other ones as we get going.
All right, folks. That's it for these food flashbacks.
Cheesing the burgers.
[Fieri] But don't worry,
'cause I'm gassing up the Camaro
and heading out for more.
[Yeck] I got fish and chips up.
There, that's a good one.
-[Fieri] Wow. -Kielbasa egg rolls.
See you next time on Triple D Nation.
-We're on TV, right? I gotta-- -We're not on TV!
I don't know why you continue on this whole TV thing--
What's the camera doing here, then?
You have like a TV fetish.
You want me to bring in the leprechaun again?
He's gonna come in and he's gonna--
One more strike and we're out.
I haven't looked.
-I haven't looked at the camera. -What's going on?