1 00:00:01,200 --> 00:00:02,467 You know, people are asking me all the time, 2 00:00:02,467 --> 00:00:04,567 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,567 --> 00:00:06,600 when you were doing Triple-D, how they doing?" 4 00:00:06,600 --> 00:00:08,300 You know, I don't know. We should check it out. 5 00:00:08,300 --> 00:00:10,667 [engine rumbling] 6 00:00:10,667 --> 00:00:13,500 Over the years, I've seen and tasted it all. 7 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 8 00:00:15,066 --> 00:00:17,467 But, it turns out, it was only the beginning. 9 00:00:17,467 --> 00:00:19,567 'Cause Triple-D joints have been blowing up 10 00:00:19,567 --> 00:00:22,166 and we're going back to see what's cooking. 11 00:00:23,166 --> 00:00:24,500 Like on this trip. 12 00:00:24,500 --> 00:00:26,467 We've got everything from steak... 13 00:00:26,467 --> 00:00:27,266 It's delicious. 14 00:00:27,266 --> 00:00:28,100 [Guy] ...to seafood... 15 00:00:28,100 --> 00:00:29,367 Look at that. 16 00:00:29,367 --> 00:00:31,767 - And... -♪ Cilantro ♪ 17 00:00:31,767 --> 00:00:34,667 [Guy] Plus we're serving some soup on the side. 18 00:00:34,667 --> 00:00:38,166 There's not-so-basic Brazilian staples in Orlando, Florida. 19 00:00:38,166 --> 00:00:40,734 Rosti toasty, I do say. 20 00:00:41,066 --> 00:00:42,367 It's excellent. 21 00:00:42,367 --> 00:00:44,967 [Guy] A southern fried sandwich in Memphis, Tennessee. 22 00:00:44,967 --> 00:00:47,200 -Your mama taught you good on that one. -Thank you. 23 00:00:47,200 --> 00:00:49,100 [Guy] And on the docks of Rhode Island... 24 00:00:49,100 --> 00:00:50,266 You really look stressed out. 25 00:00:50,266 --> 00:00:53,000 ...a summer spot known for their take on platters... 26 00:00:53,000 --> 00:00:54,500 We got a Seafood Platter up. 27 00:00:54,500 --> 00:00:55,500 [Guy] ...and chowders. 28 00:00:55,500 --> 00:00:57,200 This is killer. 29 00:00:57,200 --> 00:01:02,000 Familiar faces, new places and more off the hook flavors. 30 00:01:02,000 --> 00:01:03,533 This is Triple-D Nation. 31 00:01:09,967 --> 00:01:14,066 It was 2017. I was in Orlando, Florida with a couple of buddies. 32 00:01:14,066 --> 00:01:16,400 You might have heard of them. Joey Fatone from NSYNC. 33 00:01:16,400 --> 00:01:19,200 And Robert Earl, you know, the founder of Planet Hollywood. 34 00:01:19,200 --> 00:01:20,767 -Are you gonna let him out? -No. 35 00:01:20,767 --> 00:01:22,567 -We're here to check out a joint... -Joey! 36 00:01:22,567 --> 00:01:23,967 Please let me out. 37 00:01:23,967 --> 00:01:25,400 -We're here to check out a joint where a Brazilian... -[Robert] Joey! 38 00:01:25,400 --> 00:01:29,100 ...chef is serving up nothing but potatoes. 39 00:01:29,100 --> 00:01:31,166 But times have changed, and now she's dishing out 40 00:01:31,166 --> 00:01:34,100 all kinds of scratch-baked Brazilian food. 41 00:01:34,100 --> 00:01:35,300 This is Mrs. Potato. 42 00:01:35,300 --> 00:01:37,133 -Joey, let him out. -All right, all right. 43 00:01:40,000 --> 00:01:41,667 [chef] Five minutes for the potato. 44 00:01:41,667 --> 00:01:43,166 Orlando has a lot of Brazilian restaurants. 45 00:01:43,166 --> 00:01:45,166 Mrs. Potato stands out. 46 00:01:45,166 --> 00:01:47,166 Dadinho de Tapioca, table two. 47 00:01:47,166 --> 00:01:53,500 It's like Europe, Brazil, America together in a bite. 48 00:01:53,500 --> 00:01:55,266 You're not going to find this anywhere else. 49 00:01:55,266 --> 00:01:56,767 Four minutes on the gnocchi. 50 00:01:56,767 --> 00:01:58,800 Triple-D is the perfect place for it. 51 00:01:58,800 --> 00:02:01,100 The food here, it's something special. 52 00:02:01,100 --> 00:02:04,066 [Guy] Chef Rafaela Cabede is something special too. 53 00:02:04,066 --> 00:02:08,433 Thinking outside the Brazilian box of cuisine, starting with potatoes. 54 00:02:10,400 --> 00:02:11,767 So you're Mrs. Potato. 55 00:02:11,767 --> 00:02:13,467 -We're the three amigos. -Yes. 56 00:02:13,467 --> 00:02:16,367 -We're the triple threat. -And none of us like to eat. 57 00:02:16,367 --> 00:02:17,867 [Guy] You came here for an opportunity. 58 00:02:17,867 --> 00:02:21,066 -You've taken that and you've run with it. -Yes. 59 00:02:21,066 --> 00:02:22,367 In a not-so-conventional way. 60 00:02:22,367 --> 00:02:25,500 I couldn't afford to be, like, a steakhouse. 61 00:02:25,500 --> 00:02:27,467 Brazilian steakhouse, everyone knows those, right? 62 00:02:27,467 --> 00:02:31,300 Americans love potatoes. There's always a potato for someone. 63 00:02:31,300 --> 00:02:34,166 "There's always a potato for someone." What a catchphrase. 64 00:02:34,166 --> 00:02:35,266 [laughs] 65 00:02:35,266 --> 00:02:37,200 -What are we gonna start with? -[Rafaela] Carne Seca. 66 00:02:37,200 --> 00:02:38,867 It's the biggest hashbrown you've ever seen. 67 00:02:38,867 --> 00:02:40,600 -Is that your most popular? -Yes. 68 00:02:40,600 --> 00:02:43,000 This is top butt and we salt it. 69 00:02:43,000 --> 00:02:44,166 [Guy] Pull all the moisture out. 70 00:02:44,166 --> 00:02:46,367 It goes into the fridge for three days. 71 00:02:46,367 --> 00:02:48,500 So now we're gonna rinse it four or five times. 72 00:02:48,500 --> 00:02:51,567 [Rafaela] Then it goes into the pressure cooker. 73 00:02:51,567 --> 00:02:53,300 [Guy] Forty-five minutes to an hour. 74 00:02:53,300 --> 00:02:55,900 -We just pull the meat and shred it. -[Rafaela] Yes. 75 00:02:55,900 --> 00:02:57,266 We are gonna do the seasoning. 76 00:02:57,266 --> 00:03:00,266 -We've got onions, garlic. -[Guy] Tomatoes. 77 00:03:00,266 --> 00:03:03,667 So if that doesn't smell fantastic, you have got serious problems. 78 00:03:03,667 --> 00:03:06,967 -[Rafaela] Cilantro -♪ Cilantro ♪ 79 00:03:06,967 --> 00:03:08,100 I love that song. 80 00:03:08,100 --> 00:03:09,867 [Rafaela] Now we are making the rosti. 81 00:03:09,867 --> 00:03:11,367 [Guy] Shredded potato. 82 00:03:11,367 --> 00:03:14,166 [Rafaela] Then we add the filling, then we top it with some more potatoes. 83 00:03:14,166 --> 00:03:17,200 It goes to the stove. Six minutes on each side. 84 00:03:17,200 --> 00:03:18,400 We're flipping it. 85 00:03:18,400 --> 00:03:20,767 -Ooh! -Ah! 86 00:03:20,767 --> 00:03:21,900 [Robert] Looking great. 87 00:03:21,900 --> 00:03:24,867 Rosti toasty, I do say. 88 00:03:24,867 --> 00:03:26,600 The moment is here. 89 00:03:26,600 --> 00:03:28,667 -[Joey] It's quiet all of a sudden. -[crickets chirping] 90 00:03:30,300 --> 00:03:31,867 [Guy] It's really good. 91 00:03:31,867 --> 00:03:33,567 -I want, like, 10 of these to-go. -[laughs] 92 00:03:33,567 --> 00:03:34,900 I wanna have a house party. 93 00:03:34,900 --> 00:03:36,867 [Joey] I can see why people can eat the whole thing. 94 00:03:36,867 --> 00:03:38,000 It's excellent. 95 00:03:38,000 --> 00:03:39,500 [Guy] This is a dedication to potatoes. 96 00:03:39,500 --> 00:03:42,900 -I mean, this is like the potato institute. Okay? -[laughs] 97 00:03:42,900 --> 00:03:44,200 I love this slogan. 98 00:03:44,200 --> 00:03:46,266 And now I have it on my wall. 99 00:03:46,266 --> 00:03:47,800 Philly Rosti Catupiry. 100 00:03:47,800 --> 00:03:50,667 Mrs. Potato is not only about potatoes. 101 00:03:50,667 --> 00:03:53,800 They have meats and shrimp. Like a variety. 102 00:03:53,800 --> 00:03:55,500 Picanha Madeira, table two. 103 00:03:55,500 --> 00:03:57,667 -What did you make me? -[Rafaela] This is picanha. 104 00:03:57,667 --> 00:04:00,500 Which is our most famous cut in Brazil. 105 00:04:00,500 --> 00:04:02,100 -Which cut is it? -[Rafaela] Top sirloin. 106 00:04:02,100 --> 00:04:03,567 [Guy] Oh, and I'm a top sirloin machine. 107 00:04:03,567 --> 00:04:05,166 But you have to have the cap on. 108 00:04:05,166 --> 00:04:06,266 The fat's the flavor. 109 00:04:06,266 --> 00:04:09,066 [Rafaela] Salt and pepper. Let the fat do its thing. 110 00:04:10,266 --> 00:04:12,200 -[Guy] And the sauce? -[Rafaela] That's a Madeira sauce. 111 00:04:12,200 --> 00:04:14,166 A recipe that I was raised on. 112 00:04:14,166 --> 00:04:16,567 Start sauteing onions and our mushrooms. 113 00:04:17,266 --> 00:04:19,367 Thyme, rosemary, and bay leaf. 114 00:04:19,367 --> 00:04:21,800 Add fine, dry Madeira wine. 115 00:04:21,800 --> 00:04:24,100 Fine, rich Madeira wine. 116 00:04:24,100 --> 00:04:26,000 Remove bouquet garni. 117 00:04:26,000 --> 00:04:31,700 Now we are gonna go in with some demi-glace, water, beef base, some salt. 118 00:04:31,700 --> 00:04:34,467 Now we're gonna let our sauce reduce. 119 00:04:34,467 --> 00:04:37,767 You could put Madeira sauce on a flip-flop. 120 00:04:37,767 --> 00:04:40,800 -[laughs] Absolutely. -And oldie but a goodie. Delicious. 121 00:04:40,800 --> 00:04:42,266 And I'm a huge sirloin fan. 122 00:04:42,266 --> 00:04:46,066 Sirloin, to me, is a cross between great flavor and great texture. 123 00:04:46,066 --> 00:04:47,767 But I thought you weren't a steakhouse, you told me. 124 00:04:47,767 --> 00:04:51,000 That's the only steak that we have because it's a staple. 125 00:04:51,000 --> 00:04:52,867 But very approachable. Outstanding. 126 00:04:52,867 --> 00:04:54,467 Picanha Madeira. 127 00:04:54,467 --> 00:04:57,967 The Madeira sauce, it brings the right flavor to the steak. 128 00:04:57,967 --> 00:04:59,266 Melting in your mouth. 129 00:04:59,266 --> 00:05:02,533 Ten out of ten. Have to eat again. 130 00:05:04,000 --> 00:05:05,367 ♪ Bye, bye, bye ♪ 131 00:05:05,367 --> 00:05:06,567 That's more like a "hi, hi, hi"... 132 00:05:06,567 --> 00:05:09,166 -[laughter] -...is the way I see it. 133 00:05:09,166 --> 00:05:11,266 We go "bye, bye, bye". She goes "hi, hi, hi". 134 00:05:11,266 --> 00:05:13,667 Walk me through where you've been in the last six years. 135 00:05:13,667 --> 00:05:16,300 The Triple-D effect, it's real. 136 00:05:16,300 --> 00:05:18,000 -It's a real thing. -Yes. 137 00:05:18,000 --> 00:05:19,967 Laura, two empanadas. 138 00:05:19,967 --> 00:05:25,767 Lot of people from everywhere trying to experience what they saw in the show. 139 00:05:25,767 --> 00:05:27,800 Trust me, I drive all the way here. 140 00:05:27,800 --> 00:05:31,900 Fifty minutes driving 'cause the food is amazing. 141 00:05:31,900 --> 00:05:35,867 [Guy] And coming up, it's no surprise people are flocking in from all over. 142 00:05:35,867 --> 00:05:39,800 Now we're gonna load it up with a heaping helping of hospitality. 143 00:05:39,800 --> 00:05:42,400 -Because between the moves... -[humming and laughing] 144 00:05:42,400 --> 00:05:44,967 -[Guy] ...and the food. -That's called Bobo de Camarao. 145 00:05:44,967 --> 00:05:46,000 That's what I was gonna say. 146 00:05:46,000 --> 00:05:48,100 ...it's a constant party. 147 00:05:48,100 --> 00:05:49,400 We'll be back. Just hang tight. 148 00:05:49,400 --> 00:05:50,967 Don't worry about everything. We'll just take care of this. 149 00:05:50,967 --> 00:05:52,300 ♪ Bye, bye, bye ♪ 150 00:05:52,300 --> 00:05:53,834 [laughing] 151 00:05:55,100 --> 00:05:57,467 So I'm here in wonderful Orlando, Florida 152 00:05:57,467 --> 00:05:59,767 with good friends Joey Fatone and Robert Earl. 153 00:05:59,767 --> 00:06:04,300 Every table, they wanna know, "How is Guy?", "How was the show?" 154 00:06:04,300 --> 00:06:05,467 It's all in the hips. 155 00:06:05,467 --> 00:06:06,867 Well, I got a lot of hip. 156 00:06:06,867 --> 00:06:08,400 [singing] 157 00:06:08,400 --> 00:06:11,367 I gotta be honest, when I heard all you did was make potatoes, 158 00:06:11,367 --> 00:06:12,800 I was a little [whistles]. 159 00:06:12,800 --> 00:06:14,700 But everybody told me how great it was. 160 00:06:14,700 --> 00:06:16,767 So great that I wanted to bring my friends. 161 00:06:16,767 --> 00:06:19,166 I gotta tell you, I didn't expect this. 162 00:06:19,166 --> 00:06:20,767 This is really fantastic. 163 00:06:20,767 --> 00:06:22,600 [Rafaela] Hidden Treasure, table seven. 164 00:06:22,600 --> 00:06:25,800 There's no other restaurant in this country 165 00:06:25,800 --> 00:06:27,867 that can represent Brazilian food 166 00:06:27,867 --> 00:06:31,166 as well as Rafaela does with Mrs. Potato. 167 00:06:31,166 --> 00:06:34,200 Here, anything with potatoes works. 168 00:06:34,200 --> 00:06:35,300 What are we making next? 169 00:06:35,300 --> 00:06:37,000 The Chicken Catupiry. 170 00:06:37,000 --> 00:06:39,166 These are the monsters that you make. 171 00:06:39,166 --> 00:06:40,967 [Rafaela] Giant Idaho potatoes. 172 00:06:40,967 --> 00:06:43,066 Coat them with oil, salt. 173 00:06:43,066 --> 00:06:46,266 Four hundred and fifty degrees. An hour and 20 minutes. 174 00:06:46,266 --> 00:06:47,700 So we have the baked potato. 175 00:06:47,700 --> 00:06:51,166 Now we're gonna load it up with a heaping helping of hospitality. 176 00:06:51,166 --> 00:06:52,400 [Rafaela] Mozzarella and provolone. 177 00:06:52,400 --> 00:06:54,166 Pop this in the oven. Just to melt the cheese. 178 00:06:59,000 --> 00:07:01,467 I mean, that is ridunkulous. 179 00:07:01,467 --> 00:07:03,367 You're taking the simple potato 180 00:07:03,367 --> 00:07:06,266 that a lot of people don't give a lot of time and respect to. 181 00:07:06,266 --> 00:07:08,634 And you're going above and beyond. 182 00:07:09,667 --> 00:07:11,767 You've just crushed it. Nice job. 183 00:07:11,767 --> 00:07:14,100 Philly Rosti with Catupiry. 184 00:07:14,100 --> 00:07:15,867 Mrs. Potato got famous because of the potatoes, 185 00:07:15,867 --> 00:07:18,667 but they have a lot of traditional Brazilian dishes. 186 00:07:18,667 --> 00:07:19,967 Bobo Shrimp Stew. 187 00:07:19,967 --> 00:07:22,667 My favorite now is the Bobo Shrimp Stew. 188 00:07:22,667 --> 00:07:24,500 -What's this one? -Bobo de Camarao 189 00:07:24,500 --> 00:07:25,800 -which is... -That's what I was gonna say. 190 00:07:25,800 --> 00:07:27,767 -[Rafaela] . ..Brazilian Shrimp Stew. -[Guy] Okay. 191 00:07:27,767 --> 00:07:28,867 We boil some yuca. 192 00:07:28,867 --> 00:07:30,667 We have some coconut milk. 193 00:07:30,667 --> 00:07:35,467 This is dende oil that's extracted from a seed of the palm tree in Brazil. 194 00:07:35,467 --> 00:07:36,967 Blend it. 195 00:07:36,967 --> 00:07:38,900 We're gonna start working on our stew. 196 00:07:38,900 --> 00:07:42,600 Corn oil, red bell peppers, green bell peppers. 197 00:07:42,600 --> 00:07:45,166 Saute this. We're gonna go in with the onions. 198 00:07:45,166 --> 00:07:47,467 Minced garlic, diced tomato. 199 00:07:47,767 --> 00:07:49,266 Mix the shrimp. 200 00:07:49,266 --> 00:07:51,266 Our yuca puree. Pour it right here. 201 00:07:51,266 --> 00:07:54,066 Salt, hot sauce, some cilantro. 202 00:07:55,166 --> 00:07:56,433 Bobo de Camarao. 203 00:07:57,467 --> 00:08:00,066 This has got a nice baseline. I mean, it's just delicious. 204 00:08:00,066 --> 00:08:02,000 -And I love spice. -[Rafaela] Exactly. 205 00:08:02,000 --> 00:08:03,400 [Guy] This is outstanding. 206 00:08:03,400 --> 00:08:04,967 Bobo Shrimp Stew. 207 00:08:04,967 --> 00:08:06,567 This is not your typical stew. 208 00:08:06,567 --> 00:08:09,600 A little bit thicker because it has yuca inside. 209 00:08:09,600 --> 00:08:12,333 It's a very Brazilian dish. Tastes like home. 210 00:08:13,767 --> 00:08:16,500 To have a restaurant that has dishes that no one else has... 211 00:08:16,500 --> 00:08:18,000 No one else. 212 00:08:18,000 --> 00:08:19,467 This is special. 213 00:08:19,467 --> 00:08:22,000 You've been doing this great job. You have this amazing story. 214 00:08:22,000 --> 00:08:26,667 You fulfilled my dream as a mother and my daughter's dream. 215 00:08:26,667 --> 00:08:28,500 Why did she get named Bruna? 216 00:08:28,500 --> 00:08:30,066 [Rafaela] It means brunette. 217 00:08:30,066 --> 00:08:33,166 And we were like, "We're doing this for you." And she was like, "What?" 218 00:08:33,166 --> 00:08:36,600 After that, she pursued her dream into going into law school. 219 00:08:36,600 --> 00:08:38,100 -What? -Yes. 220 00:08:38,100 --> 00:08:40,367 She's now big on the Internet. 221 00:08:40,367 --> 00:08:41,634 For what? 222 00:08:41,634 --> 00:08:44,634 For telling her story and how Guy Fieri put her through college. 223 00:08:46,967 --> 00:08:49,800 "'Cause Guy Fieri decides to come to my mom's restaurant one day. 224 00:08:49,800 --> 00:08:53,300 And guess what? I was able to pay for tuition and go to college." 225 00:08:53,300 --> 00:08:58,266 She was like, "Oh, my God. You have to let him know how grateful I am." 226 00:08:58,266 --> 00:08:59,500 Congratulations. 227 00:08:59,500 --> 00:09:00,767 Oh, you're gonna throw me some knuckles. 228 00:09:00,767 --> 00:09:02,600 Absolutely, yes! [laughs] 229 00:09:02,600 --> 00:09:04,533 What a day. This is awesome. 230 00:09:07,867 --> 00:09:09,667 Coming up in Memphis, Tennessee... 231 00:09:09,667 --> 00:09:11,667 -It's magical. -[Guy] ...southern cooking... 232 00:09:11,667 --> 00:09:12,467 That's great. 233 00:09:12,467 --> 00:09:13,900 ...just like Mama used to make. 234 00:09:13,900 --> 00:09:16,867 I wanted to know how to make this for years. 235 00:09:16,867 --> 00:09:19,100 And sweet potatoes never tasted so... 236 00:09:19,100 --> 00:09:21,634 -[BJ] Butter, sugar, cinnamon. -[Guy] ...sweet. 237 00:09:26,900 --> 00:09:28,967 When you come to Memphis, Tennessee, 238 00:09:28,967 --> 00:09:30,500 you gotta know about Beale Street. 239 00:09:30,500 --> 00:09:32,166 But if you make an accidental turn 240 00:09:32,166 --> 00:09:33,867 and find yourself here on North Main, 241 00:09:33,867 --> 00:09:36,767 well, then you gotta come out and check out this tasty little joint. 242 00:09:36,767 --> 00:09:39,900 A southern soul food spot known for Mom's recipes. 243 00:09:39,900 --> 00:09:43,900 And I was lucky enough to meet the namesake when I was there in 2008. 244 00:09:43,900 --> 00:09:45,867 And while times have certainly changed, 245 00:09:45,867 --> 00:09:48,000 the scratch-made dishes have not. 246 00:09:48,000 --> 00:09:49,433 This is Alcenia's. 247 00:09:52,567 --> 00:09:54,600 Four minutes on the sweet potato fries. 248 00:09:54,600 --> 00:09:56,266 Everything is made from scratch. 249 00:09:56,266 --> 00:09:59,367 This is the best soul food restaurant that I've ever been to. 250 00:09:59,367 --> 00:10:01,667 Alcenia's smoked sausage sandwich up. 251 00:10:01,667 --> 00:10:03,967 It's like eating at grandma's after church. 252 00:10:03,967 --> 00:10:05,700 Bologna sandwich with mac and cheese. 253 00:10:05,700 --> 00:10:08,266 This is the perfect choice for Triple-D. 254 00:10:08,266 --> 00:10:12,166 Kind of off the beaten path. It's homecooked food. It's delicious. 255 00:10:12,166 --> 00:10:13,400 [server] Here's your meatloaf. 256 00:10:13,400 --> 00:10:15,967 Her recipes and her cooking comes from her mom. 257 00:10:15,967 --> 00:10:19,867 [Guy] That's BJ Chester-Tamayo and her mom is Alcenia. 258 00:10:19,867 --> 00:10:22,367 -Now who taught you to cook, Alcenia? -My mother. 259 00:10:22,367 --> 00:10:23,467 [Guy] Your mother taught ya. 260 00:10:24,300 --> 00:10:26,600 Sadly, Mama Alcenia passed away. 261 00:10:26,600 --> 00:10:30,367 But BJ's still building off those soul food staples. 262 00:10:30,367 --> 00:10:32,567 I had the privilege of sitting with her mom 263 00:10:32,567 --> 00:10:35,600 and watch her do the things she would do with her foods. 264 00:10:35,600 --> 00:10:39,800 And BJ has managed to capture a lot of that same spirit. 265 00:10:39,800 --> 00:10:43,166 Every single thing in this restaurant is my mother's recipe. 266 00:10:43,166 --> 00:10:44,800 What are we gonna make today? 267 00:10:44,800 --> 00:10:48,867 Oh, Guy, we gonna give you today Alcenia's Cha-Cha. 268 00:10:48,867 --> 00:10:50,266 But I call it the Cha-Cha-Cha. 269 00:10:50,266 --> 00:10:51,700 Like, you know, like you doing like this? 270 00:10:51,700 --> 00:10:53,367 [laughs] 271 00:10:53,367 --> 00:10:57,834 Chow-Chow is pickled vegetable that compliments the meats. It's really great stuff. 272 00:10:59,667 --> 00:11:01,266 First, we're gonna salt the cabbage. 273 00:11:01,266 --> 00:11:02,467 -Draw out some moisture. -[BJ] Make it tender. 274 00:11:02,467 --> 00:11:05,166 Take about three cups of water. Four cups of vinegar. 275 00:11:05,166 --> 00:11:06,166 Pickling spice. 276 00:11:06,166 --> 00:11:08,166 While that's boiling, we'll get our peppers ready. 277 00:11:08,166 --> 00:11:09,700 This is the jalapeno here. 278 00:11:09,700 --> 00:11:11,500 We do both hot and mild. 279 00:11:11,500 --> 00:11:12,800 A little red chili. 280 00:11:12,800 --> 00:11:15,166 -I'ma go ahead and put the sugar first. -[Guy] Let it dissolve. 281 00:11:15,166 --> 00:11:18,000 -Three cups of onions. Three heads of cabbage. -Mm-hm. Exactly. 282 00:11:18,000 --> 00:11:20,266 [Guy] And how long is this gonna sit here and simmer and boil together? 283 00:11:20,266 --> 00:11:22,000 [BJ] About two hours. 284 00:11:22,000 --> 00:11:24,467 Wow. So now we're gonna add the regular tomatoes 285 00:11:24,467 --> 00:11:25,834 -and the green tomatoes. -[BJ] Right. 286 00:11:25,834 --> 00:11:29,400 [Guy] Well, look at those peppers, the onions, the cabbage cooking down. 287 00:11:29,400 --> 00:11:32,400 You know, I wanted to know how to make this for years. 288 00:11:32,400 --> 00:11:34,667 Mm. Don't nobody touch that. 289 00:11:34,667 --> 00:11:36,667 -[BJ] It's hot, now. -Mm. 290 00:11:36,667 --> 00:11:38,400 -Really tasty. Good texture. -[BJ] Okay. 291 00:11:38,400 --> 00:11:40,867 -You eat it cold on top of something hot. -Right. 292 00:11:40,867 --> 00:11:42,000 That's great. 293 00:11:42,000 --> 00:11:44,000 -Your mama taught you good on that one. -Thank you. 294 00:11:44,000 --> 00:11:45,700 [man] It has the right spice. 295 00:11:45,700 --> 00:11:49,600 It has just the amount of sweetness. It's magical. 296 00:11:49,600 --> 00:11:51,567 -We have fried chicken everyday. -Everyday. 297 00:11:51,567 --> 00:11:52,767 -[Guy groans] Can't beat that. -[BJ] Everyday. 298 00:11:52,767 --> 00:11:54,967 And I need to try catfish. 299 00:11:54,967 --> 00:11:56,900 The fried catfish is amazing. 300 00:11:56,900 --> 00:11:58,400 [BJ] Triple Decker up. 301 00:11:58,400 --> 00:12:01,600 The Triple Decker sandwich is catfish and fried green tomatoes. 302 00:12:01,600 --> 00:12:03,000 Worth every bite. 303 00:12:03,000 --> 00:12:05,867 We gonna start with making the fried green tomatoes. 304 00:12:05,867 --> 00:12:07,066 Okay, fried green tomatoes. 305 00:12:07,066 --> 00:12:09,667 -Now do you cut the core out or do you just take... -Exactly. 306 00:12:09,667 --> 00:12:10,800 Just cut right there. That's it. 307 00:12:10,800 --> 00:12:12,667 -I leave that in. I leave that in. -Okay. 308 00:12:12,667 --> 00:12:15,166 [BJ] And we gonna put 'em in the wash. 309 00:12:15,166 --> 00:12:17,000 Kind of get them coated pretty good. 310 00:12:17,000 --> 00:12:19,800 We put two pieces of tomatoes on the Triple Decker. 311 00:12:19,800 --> 00:12:21,567 Now we put 'em in the fryer. 312 00:12:21,567 --> 00:12:25,867 The next step is that you have to get your catfish seasoned in cornmeal. 313 00:12:25,867 --> 00:12:29,600 Red pepper flakes, steak seasoning, roasted garlic, 314 00:12:29,600 --> 00:12:32,467 lemon pepper, savory season. 315 00:12:32,467 --> 00:12:34,567 Stir it up. Put your catfish in. 316 00:12:34,567 --> 00:12:37,467 Put it in the oil. Five to six minutes. 317 00:12:37,467 --> 00:12:38,767 Let's put the sandwich together. 318 00:12:38,767 --> 00:12:41,200 Toast down. Put your fish on. 319 00:12:41,200 --> 00:12:43,700 Fried green tomatoes. Banana peppers. 320 00:12:43,700 --> 00:12:47,567 Another piece of bread. Fish, tomatoes, peppers. Final piece. 321 00:12:48,367 --> 00:12:50,166 Tartar sauce on the side. 322 00:12:50,166 --> 00:12:51,767 You have the Triple Decker. 323 00:12:51,767 --> 00:12:53,900 Catfish and fried green tomato work together really well. 324 00:12:53,900 --> 00:12:57,400 The pepperoncino is really what made it the... That little tang on there. 325 00:12:57,400 --> 00:13:00,066 It's flaky. Cooked to perfection. 326 00:13:00,066 --> 00:13:01,467 We're gonna feed the camera. 327 00:13:01,467 --> 00:13:03,200 There you go. Right over here. That good? 328 00:13:03,200 --> 00:13:05,066 Aw, good. You upset that camera. 329 00:13:05,066 --> 00:13:08,800 After Triple-D came, bam! Everybody started coming. 330 00:13:08,800 --> 00:13:12,500 She ended up buying this building and she expanded a little bit. 331 00:13:12,500 --> 00:13:14,100 Added a patio outside. 332 00:13:14,100 --> 00:13:15,900 We did add some new items. 333 00:13:15,900 --> 00:13:17,367 Sweet potato fries. 334 00:13:17,367 --> 00:13:19,900 Sweet potato fries have a great breading. 335 00:13:19,900 --> 00:13:21,533 Definitely one of my favorites. 336 00:13:22,300 --> 00:13:24,300 The recipe, I've had all my life. 337 00:13:24,300 --> 00:13:27,600 Because my mother, Alcenia, used to cook 'em for me and my father. 338 00:13:27,600 --> 00:13:31,667 It's the same seasoning that I use to fry the porkchop. 339 00:13:31,667 --> 00:13:33,567 Okay, so a little bit of seasoning goes into your wash. 340 00:13:33,567 --> 00:13:35,100 [BJ] Right. 341 00:13:35,100 --> 00:13:38,166 We're gonna take the flour. I'm gonna add all these different seasonings. 342 00:13:38,166 --> 00:13:42,000 And I just kind of shake it around there or either you can mix it. 343 00:13:42,000 --> 00:13:44,867 Take your cut sweet potato, put 'em in your dredge. 344 00:13:44,867 --> 00:13:46,767 Triple dip. One, two, three. 345 00:13:46,767 --> 00:13:49,800 Take these to the fryer for about five minutes. 346 00:13:49,800 --> 00:13:54,000 While they're hot, you put your butter, your sugar, cinnamon. 347 00:13:54,000 --> 00:13:56,700 Alcenia's sweet potato fries. 348 00:13:56,700 --> 00:13:58,100 Sweet potato fries. 349 00:13:58,100 --> 00:14:00,367 Sweet potato is cooked just right. 350 00:14:00,367 --> 00:14:02,500 It's got a nice fried crunch. 351 00:14:02,500 --> 00:14:05,300 She has a little bit of a unique spice in it. 352 00:14:05,300 --> 00:14:09,300 Cinnamon and sugar coating that you're gonna add with this butter. 353 00:14:09,300 --> 00:14:11,600 It is almost like a dessert. 354 00:14:11,600 --> 00:14:13,166 The sausage sandwich. 355 00:14:13,166 --> 00:14:14,700 The best thing about Alcenia's, 356 00:14:14,700 --> 00:14:16,967 when you come in, you're family. 357 00:14:16,967 --> 00:14:20,967 You opened this restaurant not having restaurant experience, 358 00:14:20,967 --> 00:14:25,467 and all you bring in is love, Mama's recipes, and a good work ethic. 359 00:14:25,467 --> 00:14:27,367 And look at you, 11 years later. 360 00:14:27,367 --> 00:14:30,066 [BJ] She would be so proud today to see this place. 361 00:14:30,066 --> 00:14:32,367 It's just been a great journey. 362 00:14:32,367 --> 00:14:34,066 I can't wait to see what happens next. 363 00:14:37,100 --> 00:14:38,667 [Guy] Up next in Rhode Island... 364 00:14:38,667 --> 00:14:40,867 -You close down for six months. -[Domenic] We do. 365 00:14:40,867 --> 00:14:43,800 [Guy] . ..a seasonal place serving seafood, stews... 366 00:14:43,800 --> 00:14:45,200 It's crouton, baby. 367 00:14:45,200 --> 00:14:47,367 ...sandwich and stacked. 368 00:14:47,367 --> 00:14:49,734 The Seafood Platter. 369 00:14:52,100 --> 00:14:55,767 It was like a million years ago back in 2007. 370 00:14:55,767 --> 00:14:59,667 2007. I went off the beaten path and took to the waters. 371 00:14:59,667 --> 00:15:03,066 I'm here in Tiverton, Rhode Island on the Nanaquaket Pond 372 00:15:03,066 --> 00:15:05,567 that connects to the Sakonnet River. 373 00:15:05,567 --> 00:15:08,000 That's a mouthful, but that's exactly what you're gonna get 374 00:15:08,000 --> 00:15:09,600 at this joint. 375 00:15:09,600 --> 00:15:12,000 And even though they're only open five months a year, 376 00:15:12,000 --> 00:15:14,000 the crowds are still flooding in. 377 00:15:14,000 --> 00:15:15,667 This is Evelyn's Drive-In. 378 00:15:18,066 --> 00:15:19,800 We got a Seafood Platter up. 379 00:15:19,800 --> 00:15:22,700 Quintessentially, this is a seafood restaurant in New England. 380 00:15:22,700 --> 00:15:24,967 The food is absolutely delicious. 381 00:15:27,200 --> 00:15:28,667 Shall I get you a little more tartar sauce? 382 00:15:28,667 --> 00:15:31,266 [woman] Evelyn's is a staple in the summer. 383 00:15:31,266 --> 00:15:33,767 My mom always calls it her summer home. [laughs] 384 00:15:33,767 --> 00:15:35,200 Lobster Chow Mein. 385 00:15:35,200 --> 00:15:40,400 This is more than a drive-in. It is a fancy restaurant on the water. 386 00:15:40,400 --> 00:15:41,900 Rhode Island Chowder to go. 387 00:15:41,900 --> 00:15:43,767 When I heard that Guy had come here, 388 00:15:43,767 --> 00:15:46,100 I thought, man, he couldn't have picked a better place 389 00:15:46,100 --> 00:15:48,667 to represent super fresh seafood. 390 00:15:48,667 --> 00:15:50,066 It was the perfect choice. 391 00:15:50,567 --> 00:15:52,967 That's fantastic. 392 00:15:52,967 --> 00:15:56,166 But owners, Jane and Domenic Bitto, made a wild choice 393 00:15:56,166 --> 00:15:59,600 to buy this place back in 1987. 394 00:15:59,600 --> 00:16:03,100 We just kind of tripped and fell upon Evelyn's Drive-In. 395 00:16:03,100 --> 00:16:05,667 I actually got lost going to another place. 396 00:16:05,667 --> 00:16:08,266 So then we stopped here for lunch and it was for sale 397 00:16:08,266 --> 00:16:09,600 from the original Evelyn. 398 00:16:09,600 --> 00:16:11,200 From the original... There was an Evelyn. 399 00:16:11,200 --> 00:16:12,867 [Jane] Evelyn is still around. 400 00:16:12,867 --> 00:16:16,867 We took Evelyn's and kept it as she started it. 401 00:16:16,867 --> 00:16:18,000 What are some of the specialties? 402 00:16:18,000 --> 00:16:20,467 The chowder's probably one of our hugest items here. 403 00:16:20,467 --> 00:16:22,967 It's a Rhode Island chowder. It's a clear chowder. 404 00:16:22,967 --> 00:16:24,367 There's no cream added to it. 405 00:16:24,367 --> 00:16:27,367 So the waitress is serving it to the customer. 406 00:16:27,367 --> 00:16:28,700 And the clam cakes? 407 00:16:28,700 --> 00:16:31,000 [Jane] Dip it in your chowder, then you get addicted to it. 408 00:16:31,000 --> 00:16:33,767 [Guy] Is there a support group? I mean, a number I can call? 409 00:16:33,767 --> 00:16:38,400 The clam cakes with, um, the fish chowder, it is to die for. 410 00:16:38,400 --> 00:16:41,166 -What's in it? -This is actually Evelyn's original recipe. 411 00:16:41,166 --> 00:16:42,867 We just add margarine. 412 00:16:42,867 --> 00:16:44,600 -[Guy] So now we throw in some clam base? -[Jane] Yep. 413 00:16:44,600 --> 00:16:47,200 This is how Evelyn's puts their bay leaves in the chowder 414 00:16:47,200 --> 00:16:49,634 'cause we don't want anybody to choke on a bay leaf. 415 00:16:51,166 --> 00:16:54,266 So that goes in there. A little bit of onion, not too much. 416 00:16:54,266 --> 00:16:58,000 -Two gallons of clams. -[Guy] Holy clam, Batman. 417 00:16:58,000 --> 00:17:00,800 -So once it boils, you add the potatoes. -[Jane] Yes. 418 00:17:00,800 --> 00:17:02,867 So this will take about another half an hour 419 00:17:02,867 --> 00:17:04,233 -to come up? -[Jane] Yep. 420 00:17:06,000 --> 00:17:07,700 [Guy] And the clam cakes, what do we do? 421 00:17:07,700 --> 00:17:09,166 [Domenic] We use a little bit of warm water. 422 00:17:09,166 --> 00:17:11,200 Now this looks like a full-time job here at Evelyn's. 423 00:17:11,200 --> 00:17:13,934 [Domenic] Twenty to twenty-five buckets a day is pretty full-time, yeah. 424 00:17:15,300 --> 00:17:16,967 It's a crouton, baby. 425 00:17:16,967 --> 00:17:19,367 I gotta say, this is almost delicate. 426 00:17:19,367 --> 00:17:21,367 And the clams are tender. Wow. 427 00:17:22,367 --> 00:17:23,767 This is killer. 428 00:17:23,767 --> 00:17:25,066 [Domenic] Order up. 429 00:17:25,066 --> 00:17:27,967 If you love the clam cakes, you would love the Seafood Platter. 430 00:17:27,967 --> 00:17:30,166 We got a 2 Pound Seafood Platter ready to go. 431 00:17:30,166 --> 00:17:33,367 [woman] There's a little bit of something for everybody. It's the best. 432 00:17:33,367 --> 00:17:35,100 It's an original Evelyn's dish. 433 00:17:35,100 --> 00:17:38,500 So we start with the cod. We use a dry batter. 434 00:17:38,500 --> 00:17:41,934 Then I put the shrimp in, scallops, calamari. 435 00:17:42,867 --> 00:17:44,767 Put the onion rings in. 436 00:17:44,767 --> 00:17:46,333 And then I would do the clams at the end. 437 00:17:47,100 --> 00:17:49,600 They all have different times to cook. 438 00:17:49,600 --> 00:17:52,266 We're gonna plate the plate with coleslaw. 439 00:17:52,266 --> 00:17:53,934 Grab the mayonnaise. 440 00:17:54,367 --> 00:17:55,767 White vinegar. 441 00:17:55,767 --> 00:17:58,367 Sugar, then we add celery salt. 442 00:17:59,367 --> 00:18:01,100 Whisk it up. 443 00:18:01,100 --> 00:18:02,867 Next we add in all the cabbage. 444 00:18:02,867 --> 00:18:04,800 And now it's ready to serve with our Seafood Platter. 445 00:18:04,800 --> 00:18:07,867 So everything's cooked. The fries are all set. 446 00:18:07,867 --> 00:18:11,600 The scallops, the calamari, clams, shrimp. 447 00:18:11,600 --> 00:18:14,100 Then I would put the cod, then I would put the onion rings down, 448 00:18:14,100 --> 00:18:15,467 a couple of clam cakes. 449 00:18:15,467 --> 00:18:17,767 And this is our 2 Pound Seafood Platter. 450 00:18:17,767 --> 00:18:20,467 Here we are with the Seafood Platter. 451 00:18:20,467 --> 00:18:24,200 Fried scallop, clams. I'm not even a big fish person 452 00:18:24,200 --> 00:18:25,567 and I'll still eat that up. [laughs] 453 00:18:25,567 --> 00:18:28,166 [woman] The batter is so light and so crispy. 454 00:18:28,166 --> 00:18:30,567 You can really taste the fresh fish and seafood. 455 00:18:30,567 --> 00:18:33,266 [Jane] Order up. Lobster Chow Mein for Guy. 456 00:18:33,266 --> 00:18:35,166 -It was Evelyn's recipe. -Yeah. 457 00:18:35,166 --> 00:18:37,266 So we thought it was a joke when we bought the place. 458 00:18:37,266 --> 00:18:39,767 But it's homemade. We make it everyday. 459 00:18:39,767 --> 00:18:44,100 We just use celery, onions and we make our broth out of chicken stock 460 00:18:44,100 --> 00:18:45,500 and chicken broth. 461 00:18:45,500 --> 00:18:47,667 We just put it in there and bring it up to a boil. 462 00:18:47,667 --> 00:18:52,767 -As soon as the vegetables get soft, we use this Hoo-Mee. -[Guy] Gravy mix. 463 00:18:52,767 --> 00:18:54,367 [Domenic] Now we slowly stir that in. 464 00:18:54,367 --> 00:18:56,333 And we have the lobster. 465 00:18:58,100 --> 00:18:59,066 [Guy] Look at that. 466 00:18:59,066 --> 00:19:00,867 [Domenic] That's the Lobster Chow Mein. 467 00:19:04,066 --> 00:19:06,567 Dude, this is funky, but good. 468 00:19:06,567 --> 00:19:09,767 -There's no reason that I should be enjoying it. -I know, I know. 469 00:19:09,767 --> 00:19:13,000 But as wrong as it is, it's right. 470 00:19:13,000 --> 00:19:16,100 After Triple-D, we definitely have more seating. 471 00:19:16,100 --> 00:19:17,567 There's a line. 472 00:19:17,567 --> 00:19:20,500 The best seat is sitting out here on the water, enjoying this great food. 473 00:19:20,500 --> 00:19:23,000 I've seen people bring boats and tie off, 474 00:19:23,000 --> 00:19:26,467 pick up their takeout and make their merry way right back on the water. 475 00:19:26,467 --> 00:19:29,500 Unfortunately, you cannot come to Evelyn's in the winter. 476 00:19:29,500 --> 00:19:31,166 You close down for six months. 477 00:19:31,166 --> 00:19:32,166 -[Domenic] We do. -[Jane] Yeah. 478 00:19:32,166 --> 00:19:34,467 Lobster BLT. 479 00:19:34,467 --> 00:19:36,667 Since Guy was here, there's definitely new menu items. 480 00:19:36,667 --> 00:19:38,667 We've added things like Lobster BLT. 481 00:19:38,667 --> 00:19:42,200 The lobster is plump, just plucked it out of the ocean. 482 00:19:42,200 --> 00:19:43,467 Grilled scallops are up. 483 00:19:43,467 --> 00:19:46,000 The grilled scallops are absolutely delicious. 484 00:19:46,000 --> 00:19:47,900 Order up, Buddha's Chocolate. 485 00:19:47,900 --> 00:19:51,066 [woman] There's almonds, a little buttery, crunchy, tasty brittle. 486 00:19:51,066 --> 00:19:52,066 The yummiest thing ever. 487 00:19:52,066 --> 00:19:54,367 We got the Seafood Platter for Triple-D Nation. 488 00:19:54,367 --> 00:19:57,367 [woman] Triple-D definitely put Evelyn's on the map 489 00:19:57,367 --> 00:19:59,967 for the entire country to know this is the place to be. 490 00:19:59,967 --> 00:20:03,667 If you come to Rhode Island, you absolutely have to come here. 491 00:20:03,667 --> 00:20:05,333 And you really look stressed out. 492 00:20:06,066 --> 00:20:08,767 -We do? [laughs] -Yeah, right. 493 00:20:12,066 --> 00:20:13,367 Triple Decker with yams. 494 00:20:13,367 --> 00:20:16,367 Hold the boom boom sauce on the fish taco. 495 00:20:16,367 --> 00:20:18,000 I need a runner! 496 00:20:18,000 --> 00:20:21,567 Well, folks, that's just a few of the stories coming out of this Triple-D Nation. 497 00:20:21,567 --> 00:20:23,567 [Domenic] We got a Seafood Platter for Triple-D Nation. 498 00:20:23,567 --> 00:20:27,467 -I ain't never cooked so many sweet potato fries. -[laughter] 499 00:20:27,467 --> 00:20:30,000 Watch Camarao Shrimp Stew, table one. 500 00:20:30,000 --> 00:20:31,800 There are a lot more chapters in this book... 501 00:20:31,800 --> 00:20:33,100 Okay, guys. 502 00:20:33,100 --> 00:20:34,400 [BJ] Triple Decker up. 503 00:20:34,400 --> 00:20:35,834 ...and we're gonna get through them all. 504 00:20:36,266 --> 00:20:37,667 Carne Seca Rosti. 505 00:20:37,667 --> 00:20:39,233 -[woman] Thank you. -[server] Enjoy. 506 00:20:39,867 --> 00:20:41,734 [speaking indistinctly] 507 00:20:42,100 --> 00:20:43,266 [both laughing] 508 00:20:43,266 --> 00:20:44,400 So we'll see you next time. 509 00:20:44,400 --> 00:20:45,967 How you doing? I'm Guy. 510 00:20:45,967 --> 00:20:47,767 -Bring him back. -[producer] A little bit... 511 00:20:47,767 --> 00:20:49,867 [all humming] 512 00:20:51,700 --> 00:20:53,834 [laughter] 513 00:20:55,700 --> 00:20:58,867 You can't fit the three of us in one area. It's impossible. 514 00:20:58,867 --> 00:21:00,066 [laughter]