I'm Guy Fieri. We're rolling out
looking for America's greatest...
[all] Diners, Drive-ins and Dives!
[all cheering]
[Guy] This trip,
we're discovering dynamite dishes...
-Bro. -Yeah?
...in some surprising spots.
This is where the magic happens.
Like authentic Mexican up in Canada.
Tons of tradition inside of this.
A British escape next to a Colorado airport.
All right, I'll try the rest of the menu. Go ahead and start.
And culinary masterpieces...
You take what's ordinary and push the boundary on it.
...tucked inside a Memphis art museum.
My flavor jets are just... [imitating an alarm]
That's all right here, right now
on Diners, Drive-ins and Dives.
You know, on Triple-D, I have been to some funky joints
to get some delicious food. Let's see.
I've been to a gas station. I've been to a cell phone store.
I've been in a schoolhouse.
I've been in a school bus.
But, today, this is a first.
I'm at a museum here in Memphis
at the Memphis Brooks Museum of Art.
No, I'm not going to some little coffee shop
to get a blueberry muffin.
No, there's a couple in here
that I hear are doing sandwiches to the next level.
I hope you're hungry. This is Loaf.
We're in an art museum. Gotta be fancy.
It's always just explosions of flavor.
[man] Tomato Tomate for Curly.
With roots in Memphis, but also inspirations from around the world.
We've got a chicken parm and a carrot caprese for Yoni.
You're gonna see some food like you've never seen before.
[Guy] And Kale Carmon and his partner Sara Shivani's route to get here
wasn't exactly normal either.
How'd you guys end up here in the museum?
This is the weirdest thing I've seen.
Weird, but cool, right?
-Oh, cool. No question. -Yeah. Okay.
We were literally just sitting in the food truck one day.
They invited us to come in and do this.
And I was like, "Y'all have air-conditioning?"
And they were like, "Yeah." It's like, "Okay, cool."
Is there indoor plumbing?
It's such a privilege to come across food like this
that has so much creativity.
[man] Things that we're familiar with, like chicken sandwiches,
and then they add in Chinese flavor.
[Kale] Sichuan pepperjelly for Suze.
-What are we makin', Chef? -[Kale] Our Sichuan pepperjelly sandwich.
We are gonna brine the fried chicken.
We got salt, pickle juice.
A little bit of shio koji brine
-gives it just a hint of funkiness. -Yeah?
Buttermilk right here.
And boneless skinless chicken thighs.
-Yes, sir. -[Guy] And how long are we gonna let this brine?
For about 24 hours.
All right, we're making Sichuan pepperjelly
with some dried apricot, canned apricot,
just a little bit of white sugar.
Fill it with water.
Coriander, orange Sichuan peppercorn.
This is the red Sichuan peppercorn.
-Can I try the green? -Green Sichuan peppercorn.
My whole tongue is numb right now.
-Salt. -[mumbling] Just a little bit.
[Kale] Aged Kimlan soy sauce,
-Zhenjiang vinegar. -My tongue's still numb.
And we let it cook down 30 minutes to an hour.
-[Guy] Then after that? -Blend it up.
Got it. Chili crisp, walk me through it.
We start off with crispy fried shallots and garlic,
sunflower seeds, Chinese-style chili flake.
-Okay. -Just a little bit of cinnamon,
ginger powder, ground star anise,
coriander powder, orange Sichuan peppercorn,
red Sichuan peppercorn,
and the green Sichuan peppercorn.
See how I didn't fall for the "taste the peppercorn" story again?
-You only taste it once. -My tongue just came back.
[Kale] We do the hot oil.
This is the first time we've made chili crisp on Triple-D, just so you know.
-Sweet! -You get a merit badge.
[Kale] And then once it gets just below 250,
we'll add the black sugar.
-What's this black sugar gig? -It's like an unrefined sugar.
I'll get a container so I can take some of that home.
Please. Soy sauce, Zhenjiang vinegar.
All right, so this'll cool down.
-What have we got left to do? -Dredge the chicken.
This is just flour, cornstarch,
garlic powder and salt.
-Fry at 350? -We do like a par-fry at 330 degrees,
we put it in the fridge, it gets a little stale.
When you throw it back in at an incredibly high temperature,
all that staleness just turns into like crunch, crisp.
[Guy] Let's build this, brotha.
[Kale] Pepperjelly, chicken thigh,
garlicky aioli.
And we mix the chili crisp into the aioli,
a bunch of green onions.
My flavor jets are just... [imitating an alarm]
Packed.
-Bro! -Yeah?
[Guy] This has what I want chili crisp to have.
Great heat.
The cook on the chicken is, like, textbook.
It's the fridge-hold that takes you to the next level.
-That's lights out. -Sichuan pepperjelly chicken.
It's a really great sandwich.
[man] Classic Sichuan spice in combination with
some of the best fried chicken around here.
Mixed with this pepperjelly, it's a beautiful marriage.
This is not like a normal thing.
Museums don't have restaurants.
Everything in Memphis has a restaurant.
-Yeah. -Everything?
[Sara] Honey gold.
-You work here. -I do.
And what type of art is it?
You're gonna see art from ancient history
all the way to contemporary art.
[man 2] The Brooks brings people to Loaf
and Loaf brings people to the Brooks.
[Kale] Chickpea salad sandwich.
I have the chickpea salad sandwich.
I can definitely tell the freshness.
I take it that these chickpeas were rehydrated.
Yeah, we cook 'em with just a little bit of baking soda.
Cucumber, salted lemons, finely-mandolined garlic.
Got some green onions here.
Little vegannaise, tahini.
Bro, you are flavor-bombing this thing.
[Kale] These are shallots, fresh dill,
a ras el hanout spice blend.
Definitely taking it African.
[Kale] Lemon zest, some fresh-squeezed lemon juice.
[Guy] A little salt and a little bit of olive oil.
Mmm-hmm. Mix everything.
And I usually let it sit for about an hour in the fridge.
Do we do a side with this?
[Kale] Falafels are the big vegan menu item.
So you're just gonna bust out some falafel now?
Yeah. Garlic, green onions, parsley, cilantro,
salt, cumin, coriander, and white pepper, lemon juice.
Blend all this up into kind of a little pesto.
It's about 40% chickpea, 60% black-eyed peas.
[Guy] Really? You're much more aggressive than I expected.
[Kale] Scoop it out and drop it right in the fryer.
Then we make a zhug with collard greens.
-A what? -It's like a pesto-y hot sauce.
-Olive oil, some... -Serranos.
Serranos. Garlic. Blend that up.
Cooked-down collard greens.
Add a little bit of the pot liquor in there.
Cumin right here, coriander, cardamom, lemon juice, salt.
There's a lot goin' on there, buddy.
[Kale stammering] Let's fly the fra-- Fry the fra-ruffle--
Let's fly the-- Let-- Let's just cook it.
Yeah. Texas toast, arugula, chickpea salad, green onion,
hit with some bread, side of our falafel.
There's a lot of flavor in that falafel.
Look how gorgeous that is.
There are little flavor explosions happening.
Boom, you get a little snap of some cucumber.
Boom, you get a little raw garlic.
You take what's ordinary and push the boundary on it.
I mean, it's a really big flavor profile.
-Well done. -Thank you so much.
Vegan chickpea salad sandwich.
It's creamy, but then every so often, you get spice.
[man] My favorite part about the falafel was the zhug. It was fire.
What's your favorite thing on the menu?
-Chickpea sandwich. -Mind-blowing chickpea sandwich.
Carrot caprese for you.
It's a very unique situation.
I don't know where they're gonna put it.
Seriously. The statue of you.
-[laughing] -It's gonna be right out there on the lawn.
[Guy] Up next, a multi-generational gem up in Calgary...
Once I heard the story about your dad
and about you and how this was passed down, I said,
"Okay. I gotta go check it out."
...putting out all kinds of mouth-watering Mexican.
It's just a flavor bomb in itself.
So, I'm here in the Bowness neighborhood of Calgary, Alberta,
to check out a restaurant, and you're gonna love this, three generations.
And what kind of restaurant are they runnin'
up here in Calgary, Alberta?
Go ahead, talk amongst yourselves.
No, not Chinese. Of course there's always great Chinese up in Canada.
No, no, not French 'cause that's too easy. Come on.
You're right. Mexican.
Mexican in Canada? Are you kidding me?
Welcome to Salt & Pepper.
[man] Fish tacos, please, on the fly.
To me, it's the most authentic Mexican food.
The flavors are unmatched.
Beef fajitas.
The three generations are amazing.
We have Alex and Alex and Silvio.
[Guy] It's the grandfather- father-son trifecta,
and they've been giving Canadians
the flavors from Silvio Solano's homeland
since he opened in 1988.
Where are you from originally?
-Oaxaca. -What kind of Mexican food are we doing?
Most of it traditional.
From all over the Mexican world.
-You're taking the best from around Mexico. -Exactly.
I've had almost everything on the entire menu
and it's always changing, too.
Chilaquiles pick up.
I had the chilaquiles today.
It's like a corn chips casserole
with some melted cheese
and pickled onion, too.
Magic on a plate.
-What are we making now? -Green chilaquiles.
Start with a mirepoix.
Is this a stick?
Yes, it is.
[laughing]
-[Guy] Tomato sauce. -Cayenne.
Oregano, salt and pepper.
-Garlic, chili powder, cumino and... -Sí, Señor.
Turmeric.
[Guy] And this right here is just cooked chicken thigh and breast?
-That's right. -This will just start to shred apart
as it cooks inside.
Right, and that's why we use this.
'Cause if we use the, like, metal spoon,
it'll start cutting it up too soon. That's why.
[Guy] How long are we gonna let this stew down?
Twenty-five minutes.
Add just a little bit of water.
[Guy] And that's all she wrote.
[Alex] For the chile verde sauce, we blend onions...
Grilled garlic and jalapeño.
[Alex] A lot of cilantro.
And then the tomatillos that have been grilled
and then boiled in a little bit of water,
so all that juice goes in together.
-All the flavor. -That's right.
-[Alex] Pepper and salt. -And a touch of water.
Uh, what do we have next?
[Alex] Very basic cheese.
We've got the milk up to temp.
-What temp? -100 degrees.
-Lime juice? -Lime juice, a little bit of vinegar.
[Guy] Let this curdle and then we're just gonna separate it.
[Alex] Squeeze out any last liquid
-and add salt. -Let it rest
-to be ready for service. -Yes.
[Guy] Let's see this. Your butter's on.
A little cilantro and onion mixture?
Interesting. Haven't seen this happen.
[Alex] Chicken, and then the salsa.
-And then the tortillas. -This is when the magic happens.
So you take these chips and you dump 'em right into the salsa.
Toss this around and they're almost gonna get a little wet.
It is a combination between, like,
a deconstructed enchilada meets a...
-Soggy nacho? -Soggy nacho, thank you.
[Alex] We just plate it. Mozzarella.
And then into the salamander.
Gotta brown that cheese a little bit.
[Alex] With beans and rice, crema.
More of the cilantro and onions.
[Alex] Pickled onions.
A bit of the queso fresco.
-And that's all she wrote. -No we're gonna keep going in.
[Guy] Oh, and one chip.
-We got one. -One crispy chip.
Bury me in this.
This is great. You get a lot of great tang, a lot of acid.
You get, you know, the tender chicken.
-Yeah. Excellent. -Thank you.
The chilaquiles verde.
[woman] The chilaquiles is my favorite dish.
The chicken is super moist
and very flavorful.
It's the spicing and the flavors
that connect with your mouth.
-Connect with your mouth? -Seriously.
I've been coming to Salt & Pepper for a little over 10 years now.
[Guy] Why is it called Salt & Pepper?
We buy restaurant with this name.
And you kept the sign?
Yeah, they didn't have money to change it.
[woman] Honestly, the menu is so great,
it's hard to pick just one,
but the combination platter you get to try
a little bit of everything.
[woman 2] I need a taco for the combo.
This is spectacular.
That's what I'm gonna do for you. Don't go anywhere.
-How old are you? -I'm not older than you.
-No, I don't believe you. -I'm 60.
Eat more frijoles.
[all laugh]
-He's 92. -No, you're not.
Yeah, I drink more tequila,
I live to 100.
One hundred, okay. So, back to you, folks,
with more frijoles, more tequila,
and more tortilla. I don't know.
-Right. -Ninety-two?
Welcome back. Triple-D hanging out in Calgary.
-People in Calgary are Calgarian? -They are.
Calgarian. It's very noble.
Which is the story of this family.
His pop comes from Mexico.
Here to Calgary in the '70s.
You have your kids now,
and the three generations are running this joint.
Salt & Pepper.
I'm Mexican. I know about Mexican food.
When I try the food here, I say,
"Oh, my God, this is amazing."
The combination poblano.
[man] I got a combination plate,
which had chile relleno,
enchilada with mole,
and carnitas taco. I love it.
How we starting things off, Alex?
-Carnitas for the tacos. -Okay.
Pork shoulder cuts, black pepper,
oregano, cumin.
Garlic powder. Canela.
-Sì. -Huh?
-Muy bien.
I don't know how to say "clovalito."
-Clavos. -Clavos.
-Onion, garlic. -Orange.
-Lime juice. -Cola with the sugar.
Lard and salt.
And hit it with the liquid and braise it?
-Exactly. Yeah. -Okay.
This manteca we've been using for about a year-and-a-half.
[Guy] It's just a flavor bomb in itself.
-Slow roasted for how long? -Three hours.
[Guy] Then take it off the bone
to separate the fat, shred the meat.
[Alex] We add a little bit of the juices from the marinade.
[Guy] What are we gonna work on next?
We're gonna do the mole that goes on the enchilada
on the combination platter.
[Guy] And the enchilada is stuffed with the chicken that we made
-for the chilaquiles. -Exactly.
-Starting to figure this guy out. -Wow.
[Guy] Little oil.
-[Alex] That's a mole paste. -Got it.
Cocoa powder, sugar.
And tomato, water.
-Paprika, garlic powder. -Canela?
-With the little string so you can find it. -That's right.
[Alex] Black pepper, Mexican chile powder,
ground cloves, cayenne, cumin.
-Bay leaf. -Chicken baste, salt.
-Give it a lot of volume of water. -More water to that.
[Guy] We're gonna let this cook down how long, Chef?
[Alex] Three hours.
Next is the chile relleno?
-Yes. We're gonna make the tomato sauce first. -Got it.
-Oil. -The mirepoix.
Tomato sauce, water, and then pepper, salt.
[Guy] Granulated garlic.
-Ground clove. -Cloves.
[Alex] Paprika and oregano.
-[Guy] Sugar. -Cinnamon sticks.
Gonna stir it up and then we're gonna let it simmer.
Oh! New stick!
-No, it's... -Big one.
[Guy] Let that cook down.
Last we gotta do the chile relleno.
Okay. Our peppers have been peeled and de-seeded.
Mozzarella.
[Guy] Dipped in a little bit of flour.
So we're not deep-frying these?
They were deep-fried before just to get the blistering.
But now we're gonna do like a pancake on the flat top.
-Dip it in the meringue. -Really?
And it doesn't take down the puffiness?
[Alex] Uh, as it cooks a little bit,
it actually keeps them firm.
Then we fold it over, and then again.
Let's bring it together.
This is the chicken filling with the tortilla round it
for an enchilada.
-The chile relleno. -And the carnitas.
[Guy] The mango salsa.
Pickled onions. The tomato sauce.
And the chile relleno.
Crema, cilantro.
And then a little bit of the mole on the enchilada?
Then some sesame seeds that have been toasted.
The cheese. What are you gonna do?
[taps fork rhythmically]
It's not a big, round platter
covered in cheese, a bunch of sauce.
It really makes you think that
each one was individually made.
Chile rellenos.
I love this grilled style.
And that's a really good cook on a carnitas.
You get the citrus, and you get the clove,
and you get all that garlic and onion.
Everything coming together.
Tons of tradition inside of this.
Combination ready.
The carnitas taco, it has the real Mexican taste.
Mole is absolutely fantastic.
I like the combination of everything together.
But the chile relleno is my very favorite. It's delicious.
Guacamole going, please.
[man] A lot of other places you go to,
it's all spicy and a whole lot of garlic,
which you don't get here.
A dish you can actually taste all the ingredients.
-[woman] Yes. -[man] You can taste it all.
This is the spot you wanna be at. Absolutely amazing.
Once I heard the story about your dad,
and about you and how this was passed down,
I said, "Okay. I gotta go check it out."
-And it was a great visit. -Thank you.
Coming up...
A real-deal British pub in Broomfield, Colorado...
Wow!
...serving up the spirits...
Tough job right there, pal.
-...sweets... -That's great.
...and a sandwich staple.
Spot-on corned beef.
I'm here in Broomfield, Colorado,
right between Denver and Boulder to check out
this restaurant that's connected to an inn.
Well, see, it was an inn first.
Then they said, "Well, we gotta have a pub."
If you're gonna have a pub, you're gonna have a restaurant.
So, I gotta check it out.
This is Burns Pub and restaurant.
Fire, table one, shepherd's pie.
-A great local joint. -Wow, awesome.
It is awesome.
It's what you would expect to find if you were in the UK.
[man] Fish and chips.
[Guy] Do you walk and feel like
-you're kind of transported? -Oh, for sure.
[Guy] That feeling comes from
London-born chef Tracey Scalia
and her brother Jonathan Odde,
who set out to create an escape to Britain
right next to a little Colorado airport.
So, how did the business start?
My father and mother purchased it as an inn.
I actually started the pub.
Tracey came on shortly after that.
Our whole point was to show Americans that British food is
better than the reputation.
What are we gonna make today?
Our signature Reuben.
Reuben, table two.
[man] The Reuben, it's really, really thick-cut corned beef.
It melts in your mouth.
[woman] The chips, really crisp on the outside,
soft inside. Really good.
[Guy] Walk me through this. I loved corned beef.
So, with the brine, add salt to our pot of water.
-Brown sugar. -Some brown sugar.
Aerating salt, cinnamon.
Bay leaf, allspice.
-Mustard seed. -Mustard seed. Nutmeg.
Ginger, ground black pepper.
Steep, 15, 20 minutes.
-And then you'll hit it with the ice to cool it down. -Yes.
-How long's this gonna brine for? -Fourteen days, actually.
-Really? -Yeah.
[Tracey] So, we're gonna rinse 'em.
Add a little bit of pepper.
This is instant coffee.
[Guy] A bunch of beer.
-[Tracey] We use a stout. -Okay.
Plenty of whiskey.
[Guy] I've made a lot of corned beef,
and I have not put whiskey. Wow!
Does your brother know that you're blowing through the inventory
-like this? -[laughs]
-And some water. -We cover it with foil
-and then we cook it for about four hours. -All right.
We're going to make homemade Thousand Island dressing.
Mayo, ketchup.
-Pickle relish, lemon juice. -And some salt.
And then stir it up and it's ready to go.
So, chips. Super-important in Britain.
After they've soaked overnight,
we blanch them at a little bit lower temperature
-and set 'em aside. -Got it.
-Ready for your sandwich? -Yes, Chef.
Corned beef's ready to go.
[Guy] This is really brined.
Texturally, there's a difference.
[Tracey] Put this on here.
Bread, do a little bit of butter.
Pop it on the grill.
A little bit of water to keep it moist.
Kraut. Two pieces of Swiss cheese.
Take our Thousand.
Once that's all melted,
we just pop it right here on the sandwich.
Cover that bad boy up.
Chips are good.
Toss 'em in a little bit of kosher salt.
There you are.
That's a really good corned beef sandwich.
You put it on that brine long enough
that it really did pull out the moisture
so you get, texturally,
spot-on corned beef.
The fries are authentic.
-[groans] -[chuckles]
Buttering up the bread for the Reuben.
It's awesome. It's an amazing classic.
[woman] When you bite into it,
you're just savoring every little experience
in your mouth. It's just really good.
[man] You can have your meal,
you can have your after-dinner drinks. What more do you need?
[Guy] How many different whiskeys?
[Jonathan] There's close to 600 whiskeys.
Tough job right there, pal.
-Yeah. -Tasting those and...
-Man, I tell you. -Wow.
Am I gonna be able to put this on the menu?
Let me try some more of that.
It's hard to get out of bed every day. Yeah.
How many whiskeys have you tried?
-[friend laughs] -Fifty-ish.
[man] I came the first time for the whiskey
and I keep coming back for the food.
[Jonathan] Sticky toffee pudding here.
The sticky toffee pudding, it's really, really,
like, a good balance of sweet
and a little bit salty.
It's got this beautiful soft texture,
and kind of crispy around the edges.
It's really good.
-What are we making? -We're making
a traditional sticky toffee pudding.
All right, let's see it.
We start out with butter, brown sugar.
Once those are creamed together,
we add molasses, vanilla and...
-And soy sauce. -[record scratch]
[Tracey chuckles] And dark corn syrup.
-Baking powder and some flour. -Got it.
I use dates. You chop 'em up.
Baking soda with boiling water.
Once they're soft, I pulse them a little bit.
So that's where the sticky kinda comes from.
[sucks in, exhales]
Grease 'em up good.
Fill 'em about two-thirds way.
Bake it at about 350
-for 35 minutes. -Got it.
-So, we're gonna make custard now. -Oh.
-Half-and-half. -Okay.
Sugar. Once that's dissolved,
we add a little bit of vanilla,
and then we'll whisk in egg yolks.
Then we make the toffee sauce.
Melted butter, brown sugar.
I boil it a little bit.
Add the cream at the end, turn it off.
-All right, now we have the... -Okay.
...sticky toffee all baked.
Toffee sauce.
And then custard around the edge.
Powdered sugar. Good to go.
[Guy] This little side here where it's caramelized,
kinda gets a little stick-to-your-tooth,
-candy-ish. -Mmm-hmm.
[chuckles]
It's the molasses.
It's the tackiness of the date.
Even though it's got a sugary toffee sauce,
it has a maturity about it.
It's not a cheap sweet.
That's great.
Sticky toffee pudding, please. Patio.
Have you had this before?
-Every night. -Mmm-hmm.
It's really good.
Really nice texture. It kind of falls apart
a little bit on you with the syrup.
That makes it nice and moist.
Chicken tikka masala.
This is the place you wanna be.
Definitely one of a kind.
All right, I'll try the rest of the menu. Go ahead, start.
-[laughs] -Yorkshire pudding?
We only run that as a special.
-I'm not special? -[laughs]
That's it for this week, but don't you worry.
I'll be looking for more joints all over this country.
I'll see you next week on Diners, Drive-Ins and Dives.
-Doctor? -Doctor.
-Gentlemen. -Doctor.
Doctor. Doctor.
-Doctor. -Doctor.
Doctor.