1
00:00:00,900 --> 00:00:02,266
I'm Guy Fieri,
and we're rolling out,
2
00:00:02,266 --> 00:00:06,000
looking for America's greatest
Diners, Drive-Ins and Dives.
3
00:00:06,000 --> 00:00:07,667
This trip. What?
4
00:00:07,667 --> 00:00:09,266
It's a meaty masterclass.
5
00:00:09,266 --> 00:00:10,367
Ridiculous.
6
00:00:10,367 --> 00:00:13,066
With bird. Cooked right.
Done right.
7
00:00:13,066 --> 00:00:14,200
Belly.
8
00:00:14,200 --> 00:00:15,700
-[mimics roaring]
-[chuckling]
9
00:00:15,700 --> 00:00:18,500
And beef. My mouth right now,
10
00:00:18,500 --> 00:00:22,600
it is like the sirens
going off at the Hoover Dam
releasing water.
11
00:00:22,600 --> 00:00:24,367
There's top-notch tortas
in Memphis.
12
00:00:24,367 --> 00:00:26,900
This is a real
bountiful sandwich.
13
00:00:26,900 --> 00:00:30,300
A market-cafe combo
in Georgia.
I think it's cool.
14
00:00:30,300 --> 00:00:34,000
What you have on the shelves
is what you incorporate
into your dishes.
15
00:00:34,000 --> 00:00:36,667
And a tucked away treasure
in Scottsdale.
16
00:00:36,667 --> 00:00:38,900
This is something
that I would drive
an hour for.
17
00:00:38,900 --> 00:00:42,100
Taking familiar dishes
all the way to Flavortown.
18
00:00:42,100 --> 00:00:44,300
This is one of the best
elevated classics
19
00:00:44,300 --> 00:00:47,233
-I've seen on Triple D
in a long time.
-Enjoy.
20
00:00:49,300 --> 00:00:54,066
That's all right here,
right now, on
Diners, Drive-Ins and Dives.
21
00:00:54,066 --> 00:00:56,166
[theme music playing]
22
00:01:06,266 --> 00:01:08,767
I'm here
in Scottsdale, Arizona,
in a strip mall
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00:01:08,767 --> 00:01:11,266
right across the street
from the Scottsdale Airport.
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00:01:11,266 --> 00:01:12,400
Now I say strip mall,
and everybody's like,
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00:01:12,400 --> 00:01:13,767
"A strip mall.
I mean, how exciting
can this be?"
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00:01:13,767 --> 00:01:15,767
No, you gotta understand.
Like, 20 years ago,
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00:01:15,767 --> 00:01:17,100
this was all desert.
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Anyhow, let me get
to the point.
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This guy was a Marine,
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00:01:19,867 --> 00:01:22,066
served our country,
got in right after 9-11,
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00:01:22,066 --> 00:01:24,166
and says, "I'm going
to take care of business."
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00:01:24,166 --> 00:01:26,600
Gets... GI bill comes out
and goes to culinary school
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00:01:26,600 --> 00:01:30,000
says, I'm gonna come back
to Arizona,
open up my own joint.
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00:01:30,000 --> 00:01:32,767
Do New America,
do it my way,
in a strip mall."
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This is Hush.
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00:01:36,667 --> 00:01:37,967
Steak Frites, table 20.
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00:01:37,967 --> 00:01:40,200
The food is just
out of this world.
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00:01:40,200 --> 00:01:43,600
They do a really unique spin
on lots of different dishes.
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00:01:43,600 --> 00:01:45,467
Curried cauliflower
up in the window.
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00:01:45,467 --> 00:01:47,266
If you're a foodie,
this is the spot to come.
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00:01:47,266 --> 00:01:49,800
[Guy Fieri]
And it's where you'll find
chef Dom Ruggiero,
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00:01:49,800 --> 00:01:53,266
who traded
his military service
for counter service,
43
00:01:53,266 --> 00:01:55,166
How did you become a cook?
Well, I was working
at an office
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00:01:55,166 --> 00:01:57,800
on the third floor
of the building
was Le Cordon Bleu.
45
00:01:57,800 --> 00:02:00,367
See all these guys
with tattoos,
playing with knives and fire.
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00:02:00,367 --> 00:02:01,567
I was like, "Sign me up."
47
00:02:01,567 --> 00:02:04,367
-No, that was Cirque du Soleil
you were at.
-So... [laughing]
48
00:02:04,367 --> 00:02:06,367
-What kind of food
do you do here?
-We call it New American,
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00:02:06,367 --> 00:02:08,133
which basically lets me do
whatever I want.
50
00:02:08,800 --> 00:02:10,000
Order in, Italian Beef.
51
00:02:10,000 --> 00:02:11,967
The Italian Beef is amazing.
52
00:02:11,967 --> 00:02:14,100
It's a wonderfully sliced
piece of bread
53
00:02:14,100 --> 00:02:16,066
covered in cheese and oxtail.
54
00:02:16,066 --> 00:02:18,467
They take a lot of time
to make it really special,
55
00:02:18,467 --> 00:02:19,767
and they don't take
any shortcuts.
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00:02:20,867 --> 00:02:22,667
We are starting
with the braised oxtail.
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00:02:22,667 --> 00:02:24,567
We braise the oxtails
in chicken stock.
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00:02:24,567 --> 00:02:26,467
-Make it happen, Captain.
-[Dom]
Roasted chicken bones.
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00:02:26,467 --> 00:02:28,767
Mirepoix, thyme and parsley.
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00:02:28,767 --> 00:02:30,600
Whole garlic,
dried bay leaves.
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00:02:30,600 --> 00:02:32,467
Whole black peppercorns,
filtered water.
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00:02:32,467 --> 00:02:34,867
-[Guy] All right. How long
we gonna let this run?
-[Dom] For about two hours.
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00:02:34,867 --> 00:02:37,000
Then we're gonna
get into our giardiniera.
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00:02:37,000 --> 00:02:38,800
What does a kid from Arizona
know about giardiniera?
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00:02:38,800 --> 00:02:41,100
I was working at a place
called Tasty Chicago
in high school.
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00:02:41,100 --> 00:02:43,100
There's where
a kid from Arizona
knows about giardiniera.
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00:02:43,100 --> 00:02:45,367
[Dom] Kalamata olives,
Manzanillas.
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00:02:45,367 --> 00:02:46,467
Castelvetranos.
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00:02:46,467 --> 00:02:47,867
Garlic, chili flakes.
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00:02:47,867 --> 00:02:49,667
Lemon and orange peels,
some fresh thyme.
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00:02:49,667 --> 00:02:51,367
-Rosemary.
-Rosemary, oregano.
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00:02:51,367 --> 00:02:52,500
[Guy] Olive oil
and some vinegar.
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00:02:52,500 --> 00:02:55,667
[Dom] And roast them
in the oven
for about two hours.
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00:02:55,667 --> 00:02:58,900
When that's done, pull out
the fresh herbs,
lemon and orange peel.
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00:02:58,900 --> 00:03:00,166
Are we gonna break
the olives down?
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00:03:00,166 --> 00:03:01,266
-Yep. We're gonna
chop them all up.
-Okay.
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00:03:01,266 --> 00:03:02,767
[Dom] Next step
are the giardiniera.
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00:03:02,767 --> 00:03:04,000
We're going to brine
the vegetables.
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00:03:04,000 --> 00:03:06,867
We'll take carrots, celery
and cauliflower,
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00:03:06,867 --> 00:03:10,000
and add them to a saltwater
brine for 24 hours.
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00:03:10,000 --> 00:03:11,266
Strain that water off.
82
00:03:11,266 --> 00:03:13,400
Then we're gonna go in
with our chopped
house-cured olive.
83
00:03:13,400 --> 00:03:14,667
-[Guy] Right?
-[Dom] Fresno Chilies.
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00:03:14,667 --> 00:03:16,467
Sport pepper,
Italian seasoning.
85
00:03:16,467 --> 00:03:18,400
Red chili flake,
red wine vinegar.
86
00:03:18,400 --> 00:03:19,667
Extra virgin olive oil.
87
00:03:21,467 --> 00:03:23,867
That's great. That's only
gonna get better with time.
88
00:03:23,867 --> 00:03:25,567
Fantastic. I'll put this
in the car.
89
00:03:25,567 --> 00:03:26,900
-Start the rest of the dish.
-[laughing]
90
00:03:26,900 --> 00:03:29,000
-Let's get into this.
-We're gonna start off
with some oxtails.
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00:03:29,000 --> 00:03:32,066
-[Guy] That's the whole tail.
-We leave them
in large chunks
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00:03:32,066 --> 00:03:35,166
so that we're able
to get large strands
of the beef when we pull it.
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00:03:35,166 --> 00:03:37,000
It kind of seems like
showing off.
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00:03:37,000 --> 00:03:38,967
[Dom] Salt, oil.
You start laying them in.
95
00:03:38,967 --> 00:03:40,100
So we're browned off.
96
00:03:40,100 --> 00:03:42,100
-Get these out of the way.
-[Dom] Mirepoix.
97
00:03:42,100 --> 00:03:44,767
The garlic. Cook these down
so they're soft.
98
00:03:44,767 --> 00:03:46,100
-[Guy] Bay leaf.
-[Dom] Salt.
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00:03:46,100 --> 00:03:48,066
Such a big hand doing it
so daintily.
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00:03:48,066 --> 00:03:49,166
[Dom] Tomato paste.
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00:03:49,166 --> 00:03:51,567
Deglaze with our red wine.
And we'll add our fresh herbs.
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00:03:51,567 --> 00:03:53,767
Thyme, rosemary and oregano.
103
00:03:53,767 --> 00:03:56,266
Oxtails back in.
Chicken stock over the top.
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00:03:56,266 --> 00:03:59,467
[Dom] We'll roast that off
at 325 for six to eight hours.
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00:03:59,467 --> 00:04:01,367
We're gonna pull them out
and shred the meat.
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00:04:01,367 --> 00:04:03,166
Now we'll make
our Italian Beef.
107
00:04:03,166 --> 00:04:05,867
Start off with our brioche,
butter on both sides.
108
00:04:05,867 --> 00:04:07,867
Then, with a hot pan,
oxtail jus.
109
00:04:07,867 --> 00:04:09,266
Our pulled oxtail meat.
110
00:04:09,266 --> 00:04:12,266
Once the bread is toasted,
we'll top it
with smoked provolone.
111
00:04:12,266 --> 00:04:15,467
Right in the salamander.
And then we're gonna mount in
a little bit of whole butter.
112
00:04:15,467 --> 00:04:17,567
Brioche, braised oxtail.
113
00:04:17,567 --> 00:04:19,967
Giardiniera, parsley, chives.
114
00:04:20,867 --> 00:04:22,266
My mouth right now,
115
00:04:22,266 --> 00:04:24,500
-it is like the sirens
going off at the Hoover Dam...
-[siren blaring]
116
00:04:24,500 --> 00:04:26,033
releasing water.
117
00:04:29,166 --> 00:04:31,467
If you're hunting
in Flavortown
this is the cross here.
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00:04:31,467 --> 00:04:33,600
This is right there.
Not a piece
that I want to change.
119
00:04:33,600 --> 00:04:36,066
Love the smoked provolone,
love the Pullman loaf.
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00:04:37,600 --> 00:04:40,800
The meat's tender.
The reduction on the jus
is spot on.
121
00:04:40,800 --> 00:04:43,166
This is one of the best
elevated classics
122
00:04:43,166 --> 00:04:46,066
I've seen on Triple D
in a long time. Delicious.
123
00:04:46,667 --> 00:04:47,900
Plating oxtail.
124
00:04:47,900 --> 00:04:51,967
The oxtail and the sauce
have a great savory,
buttery flavor.
125
00:04:51,967 --> 00:04:53,800
The beef, it just melts
in your mouth.
126
00:04:53,800 --> 00:04:55,667
[Gregory] The acidity
from the dried marrow,
127
00:04:55,667 --> 00:04:57,100
it carries the dish
over the top.
128
00:04:57,100 --> 00:05:00,467
Beau Mac
used to be the executive chef
of everything at Sanctuary,
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00:05:00,467 --> 00:05:02,000
one of my favorite places
to stay.
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00:05:02,000 --> 00:05:03,100
Now Chef Gregory is there
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00:05:03,100 --> 00:05:05,100
For us,
in Scottsdale, Phoenix,
132
00:05:05,100 --> 00:05:07,100
this is the place
that all chefs want to go to.
133
00:05:07,100 --> 00:05:08,367
[waitress] Grilled oysters.
134
00:05:08,367 --> 00:05:10,367
Dom's probably one
of the best chefs I know.
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00:05:10,367 --> 00:05:12,266
You can learn a lot
just watching these guys.
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00:05:12,266 --> 00:05:13,367
It's kind of more
of an experience.
137
00:05:13,367 --> 00:05:15,266
You've got
a little entertainment
going on here.
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00:05:15,266 --> 00:05:16,567
You've got cocktails.
139
00:05:16,567 --> 00:05:19,200
You can eat your meal
and see every single thing
140
00:05:19,200 --> 00:05:21,700
being made from scratch
right in front of your face.
141
00:05:21,700 --> 00:05:23,100
What else you got
to surprise me?
142
00:05:23,100 --> 00:05:25,100
We've got our Duck Confit
Fried Rice.
143
00:05:25,100 --> 00:05:26,700
Plating Duck Fried Rice.
144
00:05:26,700 --> 00:05:29,000
I just can't find
anything like it elsewhere.
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00:05:29,000 --> 00:05:30,333
I'll be here.
See you in a bit.
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00:05:33,967 --> 00:05:37,433
-Think if I'll hug him,
he'll punch me?
-[producer laughing]
147
00:05:38,066 --> 00:05:39,166
-Come on in.
-No, no, no, no.
148
00:05:39,166 --> 00:05:40,867
[all laughing]
149
00:05:40,867 --> 00:05:43,467
Welcome back.
Triple D hanging out
in Scottsdale, Arizona,
150
00:05:43,467 --> 00:05:44,767
with Chef Dom over at Hush.
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00:05:44,767 --> 00:05:47,400
This is something
that I would drive
an hour for.
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00:05:47,400 --> 00:05:48,767
I'm not leaving yet
'cause I stuck around
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00:05:48,767 --> 00:05:51,967
'cause I was promised
some Duck Confit Fried Rice.
154
00:05:51,967 --> 00:05:53,767
-Just what you expect here.
-[Dom] That's right.
155
00:05:53,767 --> 00:05:56,767
-Exactly. Yep.
-From a 6-foot-5?
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00:05:56,767 --> 00:05:58,200
There we go.
Gotta get it right
157
00:05:58,200 --> 00:05:59,867
-so I don't lose an inch
of my life.
-[chuckling]
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00:06:00,600 --> 00:06:01,667
Duck Fried Rice.
159
00:06:01,667 --> 00:06:03,266
The fried rice is incredible.
160
00:06:03,266 --> 00:06:07,567
It has duck confit
and a really beautiful
sunny side up duck egg.
161
00:06:07,567 --> 00:06:09,767
My new favorite item
on the menu.
162
00:06:09,767 --> 00:06:12,300
-Take it away, Chef.
-[Dom] We're gonna start
with some duck legs
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00:06:12,300 --> 00:06:13,867
and we're gonna
salt cure them.
164
00:06:13,867 --> 00:06:17,166
Kosher salt, pink salt
and a little bit of Chinese
five spice.
165
00:06:17,166 --> 00:06:18,867
Black peppercorn,
chopped garlic.
166
00:06:18,867 --> 00:06:20,700
Dried bay leaf, fresh thyme.
167
00:06:20,700 --> 00:06:23,066
-[Guy] How long we gonna
dry-brine this for?
-Twenty-four hours.
168
00:06:23,066 --> 00:06:24,367
Give it a good rinse.
169
00:06:24,367 --> 00:06:25,767
And then we'll go
into duck fat.
170
00:06:25,767 --> 00:06:27,800
300 for about two hours.
171
00:06:27,800 --> 00:06:29,800
Let them congeal.
Let them hold in the duck fat.
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00:06:29,800 --> 00:06:31,834
[Dom] Then we pull
and we take it all off
the bone.
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00:06:33,400 --> 00:06:34,533
Mmm.
174
00:06:36,667 --> 00:06:39,400
The duck on its own
is duck-licious.
175
00:06:39,400 --> 00:06:41,266
[crickets chirping]
176
00:06:41,266 --> 00:06:43,667
-What's up next?
-We're making the sauce
for the fried rice.
177
00:06:43,667 --> 00:06:46,400
Tamari, oyster sauce
and our brown sugar.
178
00:06:46,400 --> 00:06:49,467
From here,
we're gonna make our rayo
with the Japanese chili oil.
179
00:06:49,467 --> 00:06:51,467
-[Guy] I like the way
you're rolling.
-[Dom] Sesame oil.
180
00:06:51,467 --> 00:06:52,567
Fresh chopped garlic.
181
00:06:52,567 --> 00:06:55,967
Scallion whites,
ginger, chili flakes.
182
00:06:55,967 --> 00:06:58,867
-This just sit here
and steep in some warm oil.
-That's it.
183
00:06:58,867 --> 00:07:00,600
Now we'll make
our Duck Fried Rice.
184
00:07:00,600 --> 00:07:02,800
So we're starting with
a really hot cast iron pan.
185
00:07:02,800 --> 00:07:04,200
We're gonna take some of that.
duck fat.
186
00:07:04,200 --> 00:07:05,667
A little bit of butter,
chopped garlic.
187
00:07:05,667 --> 00:07:07,166
Diced onion, diced carrots.
188
00:07:07,166 --> 00:07:08,300
Day-old rice.
189
00:07:08,300 --> 00:07:09,667
That day-old rice is the key.
190
00:07:09,667 --> 00:07:10,900
Duck confit.
191
00:07:10,900 --> 00:07:12,667
-Pass the peas, please.
-You got it.
192
00:07:12,667 --> 00:07:13,767
Fried sauce that we made.
193
00:07:13,767 --> 00:07:16,767
While that's cooking,
we fry a sunny side up egg,
194
00:07:16,767 --> 00:07:18,600
[Guy] Look at that, huh?
195
00:07:18,600 --> 00:07:21,200
-That's the way to screw up
any meal.
-[all laughing]
196
00:07:21,200 --> 00:07:23,900
[Dom] And then garnish
with our rayu,
chopped green onions,
197
00:07:23,900 --> 00:07:26,467
and toasted white and black
sesame seed.
198
00:07:26,467 --> 00:07:27,634
[Guy] Ridiculous.
199
00:07:29,300 --> 00:07:30,433
[chuckles]
200
00:07:32,266 --> 00:07:34,467
-What?
-[laughing]
201
00:07:34,467 --> 00:07:36,000
[Guy] Techniques are spot on.
202
00:07:36,000 --> 00:07:37,967
Peas weren't put in too early.
Didn't turn mushy.
203
00:07:37,967 --> 00:07:39,100
Carrot got enough cook.
204
00:07:39,100 --> 00:07:40,800
Garlic was saved by the onion,
did not burn.
205
00:07:40,800 --> 00:07:44,266
A little sauerkraut
was built on the rice
to get a little crunch to it.
206
00:07:44,266 --> 00:07:46,834
I mean, you just have
all these little components
that carry along.
207
00:07:48,700 --> 00:07:50,467
The kiss of the rayu.
208
00:07:50,467 --> 00:07:54,066
I mean, the star of this
really is this unctuous duck.
209
00:07:55,200 --> 00:07:58,166
Your commitment to excellence
on these dishes
210
00:07:58,166 --> 00:08:01,367
is what makes them all
come out to the 9.9.
211
00:08:01,367 --> 00:08:03,200
[Dom] Duck Fried Rice
up in the window.
212
00:08:03,200 --> 00:08:06,567
Fried rice is amazing.
It's texturally,
really on point.
213
00:08:06,567 --> 00:08:09,967
You've just got that silky
smoothness of the oil.
214
00:08:09,967 --> 00:08:12,467
[woman] A little bit
of crunchiness to the rice.
215
00:08:12,467 --> 00:08:13,767
And then when you break open
the egg yolk,
216
00:08:13,767 --> 00:08:16,500
it just adds a little bit
of sticky flavor to it.
217
00:08:16,500 --> 00:08:18,367
-It's just amazing.
-It's awesome.
218
00:08:18,367 --> 00:08:20,066
[man] If you come here
and don't get that,
219
00:08:20,066 --> 00:08:21,400
you're doing it wrong
in my opinion.
220
00:08:21,400 --> 00:08:23,000
[woman] The Crab Hush Puppies.
221
00:08:23,000 --> 00:08:27,000
If you are up this way,
it is definitely the place
you want to come for dinner.
222
00:08:27,000 --> 00:08:28,100
You gotta work on a cookbook.
223
00:08:28,100 --> 00:08:31,467
The world was lucky that you
found culinary school.
224
00:08:31,467 --> 00:08:33,734
-Excellent. Dynamite man.
-Appreciate it.
225
00:08:36,166 --> 00:08:38,800
[Guy] Coming up, in Memphis.
You're an inspiration.
226
00:08:38,800 --> 00:08:42,100
A Mexican joint
doing tortas their way.
227
00:08:42,100 --> 00:08:43,467
I haven't seen that move.
228
00:08:43,467 --> 00:08:45,767
With plenty of personality
on the side.
229
00:08:45,767 --> 00:08:48,266
If you don't like my food,
there's something wrong
with you.
230
00:08:48,266 --> 00:08:49,533
[all laughing]
231
00:08:55,100 --> 00:08:57,500
When you're the most
interesting guy in Mexico,
232
00:08:57,500 --> 00:09:00,367
you race motorcycles,
you're an airplane pilot.
233
00:09:00,367 --> 00:09:01,667
You're a black belt in karate,
234
00:09:01,667 --> 00:09:04,567
and you've jumped
out of airplanes 6000 times.
235
00:09:04,567 --> 00:09:05,834
And you retire.
What do you do?
236
00:09:06,300 --> 00:09:07,300
Yep, that's right.
237
00:09:07,300 --> 00:09:08,867
You move
to Memphis, Tennessee,
238
00:09:08,867 --> 00:09:10,166
and you open
a Mexican restaurant,
239
00:09:10,166 --> 00:09:13,166
and you call it
Las Tortugas Deli Mexicana.
240
00:09:14,500 --> 00:09:17,000
-One order of fish tacos.
-The magic that they work,
241
00:09:17,000 --> 00:09:18,166
and I get goosebumps.
242
00:09:18,166 --> 00:09:19,867
[waitress]
This is a shrimp cocktail.
243
00:09:19,867 --> 00:09:24,800
This is one of the places
that people like to go to get
authentic fresh Mexican food.
244
00:09:24,800 --> 00:09:28,800
[Guy] And it's run by
a father-son team,
Pepe and Jonathan Magallanes,
245
00:09:28,800 --> 00:09:31,967
who have pretty
strong opinions
when it comes to sharing
246
00:09:31,967 --> 00:09:35,000
their love
of Mexico City cuisine.
247
00:09:35,000 --> 00:09:36,467
I tell people,
"If you don't like my food,
248
00:09:36,467 --> 00:09:37,867
there's something wrong
with you."
249
00:09:37,867 --> 00:09:40,634
-Period.
-[all laughing]
250
00:09:42,000 --> 00:09:44,867
-I guess we'll pretty sum it
up with that now, won't we?
-Yeah.
251
00:09:44,867 --> 00:09:47,667
If you've ever seen one
of Pepe's dishes,
252
00:09:47,667 --> 00:09:50,467
the attention to detail
is so unique.
253
00:09:50,467 --> 00:09:52,467
The sandwiches
aren't what you expect.
254
00:09:52,467 --> 00:09:53,600
[Pepe] Pork Belly Tortuga.
255
00:09:53,600 --> 00:09:57,367
I had the, uh,
pork belly torta
and it was delicious.
256
00:09:57,367 --> 00:10:00,000
[man] Each bite
gives you that sensation
257
00:10:00,000 --> 00:10:02,867
of all of your different
senses firing.
258
00:10:02,867 --> 00:10:04,567
-What are we doing first?
-[Pepe] We're gonna marinate
the pork
259
00:10:04,567 --> 00:10:05,900
for the pork belly Tortuga.
260
00:10:05,900 --> 00:10:07,066
We're gonna make cubes of it.
261
00:10:07,066 --> 00:10:09,567
-So let's start with this.
-[Guy] Orange juice.
262
00:10:09,567 --> 00:10:11,367
-[Pepe] Lime juice
-[Guy] Garlic and bay leaf.
263
00:10:11,367 --> 00:10:14,000
-How long are we going
to let this go for, Pepe?
-[Pepe] Eighteen, 20 hours.
264
00:10:14,000 --> 00:10:17,066
We then strain it
and then we do
another marinade.
265
00:10:17,066 --> 00:10:18,567
[Guy] I assume
that's black pepper.
266
00:10:18,567 --> 00:10:20,700
Yeah. Chile ancho.
Chili de arbol.
267
00:10:20,700 --> 00:10:22,467
-The spicy red chili.
-Chili wajaya.
268
00:10:22,467 --> 00:10:24,600
[Guy] My all time fav.
Cinnamon,
269
00:10:24,600 --> 00:10:26,967
-And this is gonna be cloves.
-[Pepe] That's correct.
270
00:10:26,967 --> 00:10:28,500
-And fennel?
-[Guy] Fennel?
271
00:10:28,500 --> 00:10:30,667
I don't know that I've used
fennel much in Mexican food.
272
00:10:30,667 --> 00:10:31,867
-Mix that up by hand.
-[Pepe] Yep.
273
00:10:31,867 --> 00:10:33,567
-[Guy] And then we're gonna
dry-rub that.
-[Pepe] Yep.
274
00:10:33,567 --> 00:10:36,100
We let that marinate
for about 24 hours.
275
00:10:36,100 --> 00:10:38,367
Then we fry it in manteca.
276
00:10:38,367 --> 00:10:41,066
-We use to stir it.
They put on oar.
-Hey, hey, hey.
277
00:10:41,066 --> 00:10:43,867
-[chuckles]
That's how we stir it.
-[Guy] What goes with this?
278
00:10:43,867 --> 00:10:46,166
[Pepe] Oranges, limes
and bay leaves.
279
00:10:46,166 --> 00:10:47,700
Let that cook for an hour.
280
00:10:47,700 --> 00:10:49,867
-Pull it out, drain it.
-And then for service,
281
00:10:49,867 --> 00:10:51,200
put it in the fryer
for crunchy.
282
00:10:51,200 --> 00:10:52,467
[Pepe] In peanut oil
283
00:10:52,467 --> 00:10:53,667
Let's make the guacamole next.
284
00:10:53,667 --> 00:10:56,200
[Pepe] We take the avocados,
but we put real lime juice.
285
00:10:56,200 --> 00:10:57,667
-Salt.
-[Guy] A little jalapeno.
286
00:10:57,667 --> 00:10:59,100
[Pepe] Cilantro, basil.
287
00:10:59,100 --> 00:11:00,200
That I've never seen
in guacamole.
288
00:11:00,200 --> 00:11:02,500
[Pepe] And mint.
You mix it up.
289
00:11:02,500 --> 00:11:04,233
As a matter of fact,
I've got a little left.
290
00:11:04,767 --> 00:11:06,767
This is real guacamole.
291
00:11:06,767 --> 00:11:08,367
-Uh...
-Just talking away.
292
00:11:08,367 --> 00:11:09,700
It doesn't matter if I'm here.
293
00:11:09,700 --> 00:11:11,967
You know-- complicated...
He's just talking
to the guacamole.
294
00:11:11,967 --> 00:11:13,266
to... to be delicious.
295
00:11:13,266 --> 00:11:14,767
-It doesn't have to.
-Yes. No.
296
00:11:14,767 --> 00:11:16,567
Guacamole's done.
What do we got left?
297
00:11:16,567 --> 00:11:17,867
The green tomatillo sauce?
298
00:11:17,867 --> 00:11:19,467
[Guy] Okay, so we put
the tomatillos on.
299
00:11:19,467 --> 00:11:20,667
We'll drop the garlic next.
300
00:11:20,667 --> 00:11:22,000
-A little chili diablo.
-[Pepe] Chili diablo.
301
00:11:22,000 --> 00:11:24,100
Let it cook for about
10 minutes.
302
00:11:24,100 --> 00:11:26,967
-We put the salt, sugar.
-[Guy] A little sugar.
303
00:11:26,967 --> 00:11:28,166
I haven't seen that move.
304
00:11:28,166 --> 00:11:29,367
[Pepe] And hot sauce.
305
00:11:29,367 --> 00:11:31,000
-Chili Colorado.
-Chili Colorado.
306
00:11:31,000 --> 00:11:32,266
So we're gonna brown this
on all the sides,
307
00:11:32,266 --> 00:11:33,800
-and then we'll bring it back
for the blender.
-[Pepe] Yeah.
308
00:11:33,800 --> 00:11:36,266
Blend it, and we end up
with the salsa.
309
00:11:36,266 --> 00:11:38,867
-[Guy] What do we got left?
-We can make the sandwich
whenever you want.
310
00:11:38,867 --> 00:11:40,266
I came here
to have the sandwich.
311
00:11:40,266 --> 00:11:41,967
-Well, let's get
the sandwich now.
-Why not, then?
312
00:11:41,967 --> 00:11:45,166
[Pepe] We slice our bread
and pull out some
of the insides.
313
00:11:45,166 --> 00:11:47,100
Well, you are generous
on the guacamole.
314
00:11:47,100 --> 00:11:50,000
[Pepe] Pork belly,
still nice and warm
and crispy.
315
00:11:50,000 --> 00:11:51,100
Pomegranate.
316
00:11:51,100 --> 00:11:52,800
-[Guy] Onion, tomatoes
and the chili.
-[Pepe] Onion.
317
00:11:52,800 --> 00:11:54,266
[Guy] A little
pickled jalapeno.
318
00:11:54,266 --> 00:11:57,400
-[Pepe] To the panini grill.
-[Guy] Now we're gonna
press it. There we go.
319
00:11:57,400 --> 00:11:59,266
-[Pepe] Okay. There you go.
-[Guy] There you go. Ta-da.
320
00:11:59,266 --> 00:12:00,367
Take a nice big bite.
321
00:12:00,367 --> 00:12:01,867
-Don't nibble, huh?
-Like a raccoon.
322
00:12:01,867 --> 00:12:03,467
Yeah. Don't do
like a [mimics nibbling]
323
00:12:03,467 --> 00:12:05,700
-No. Take a bite like a lion.
-Like, [mimics roaring]
324
00:12:05,700 --> 00:12:06,834
[all laughing]
325
00:12:07,567 --> 00:12:09,500
It's delicious.
A lot of guacamole.
326
00:12:09,500 --> 00:12:10,934
It's creamy and it's rich.
327
00:12:12,400 --> 00:12:14,967
I love the onions,
the tomato, the jalapeno,
328
00:12:14,967 --> 00:12:16,266
and, of course,
the pork belly.
329
00:12:16,266 --> 00:12:17,967
But the key
is the pomegranate.
330
00:12:17,967 --> 00:12:19,000
The little jewels.
331
00:12:19,000 --> 00:12:20,433
When you get
that bite in there,
332
00:12:21,467 --> 00:12:22,900
and it comes
with entertainment.
333
00:12:22,900 --> 00:12:24,533
No, we charge extra for that.
334
00:12:25,467 --> 00:12:28,033
[all laughing]
335
00:12:29,200 --> 00:12:30,767
Here's Pork Belly Tortuga.
336
00:12:30,767 --> 00:12:34,300
Not your typical
south of the border spices
that you're talking about.
337
00:12:34,300 --> 00:12:35,867
I love it
with the pomegranate.
338
00:12:35,867 --> 00:12:38,400
It kind of balances out
the fattiness of it.
339
00:12:38,400 --> 00:12:39,867
Have you ever had a torta
in Mexico?
340
00:12:39,867 --> 00:12:42,667
I tried tortas
after eating here.
341
00:12:42,667 --> 00:12:44,467
-Were they as good as here?
-No.
342
00:12:44,467 --> 00:12:46,100
You got the filet mignon
hot dogs.
343
00:12:46,100 --> 00:12:47,567
[Guy] What do you think
makes this so different?
344
00:12:47,567 --> 00:12:49,600
-Fresh food.
-It's nothing
you've had before.
345
00:12:49,600 --> 00:12:51,467
Pastore Tortuga, pick up.
346
00:12:51,467 --> 00:12:53,500
The Al Pastore,
that's my favorite thing.
347
00:12:53,500 --> 00:12:56,467
-I love the pineapple.
-Lick your fingers.
348
00:12:56,467 --> 00:12:58,200
-[Guy] What are we
making next?
-We're gonna do the Pastor.
349
00:12:58,200 --> 00:13:00,567
-[Guy] Thin sliced
pork shoulder,
-[Pepe] Boiled cooking.
350
00:13:00,567 --> 00:13:01,767
I've never seen this method.
351
00:13:01,767 --> 00:13:03,867
So the salt and garlic
into the pot.
352
00:13:03,867 --> 00:13:06,667
-All right. How long is it
gonna be in the water, Chef?
-[Pepe] Ten minutes boiling.
353
00:13:06,667 --> 00:13:08,000
We let it cool.
354
00:13:08,000 --> 00:13:10,000
-Then, dice it up.
-[Guy] Got it.
355
00:13:10,000 --> 00:13:12,667
-So now what are we
working on?
-[Pepe] Red chili sauce.
356
00:13:12,667 --> 00:13:14,567
-Guajillo. No seeds.
-[Pepe] Guajillo.
357
00:13:14,567 --> 00:13:15,900
We are going to boil them.
358
00:13:15,900 --> 00:13:17,867
-Ancho Pasilla
-[Guy] Pasilla.
359
00:13:17,867 --> 00:13:20,567
We'll wait for those to steep
and get soft
and then we'll blend them.
360
00:13:20,567 --> 00:13:22,600
They go in this.
We've got some
of the flavors.
361
00:13:22,600 --> 00:13:25,734
-[Guy] Right, I got you.
And the ajo.
-[Pepe] Ajo and the salt.
362
00:13:27,500 --> 00:13:30,166
Then we strain it
and mix it together.
363
00:13:30,166 --> 00:13:32,767
To make our pinto beans
spread, we boil.
364
00:13:32,767 --> 00:13:35,400
-[Guy] A little bit of oil.
-The onions, serranoes.
365
00:13:35,400 --> 00:13:37,467
The bay leaves
and the salt. Got it.
366
00:13:37,467 --> 00:13:39,967
-And that's gonna take
how long?
-[Pepe] Forty-five minutes.
367
00:13:39,967 --> 00:13:42,400
We're gonna put these two
tortillas in the manteca,
368
00:13:42,400 --> 00:13:44,567
So we're gonna season the oil
by burning the tortilla.
369
00:13:44,567 --> 00:13:47,600
[Pepe] And then we put onions,
and then we put
the beans on them.
370
00:13:47,600 --> 00:13:49,600
Okay. And how long we gonna
let him cook like that, Chef?
371
00:13:49,600 --> 00:13:51,867
-[Pepe] Twenty minutes.
-[Guy] And then we hit them
with the immersion blender.
372
00:13:51,867 --> 00:13:55,100
[Pepe] Correct. Okay,
now we're gonna
build a Pastor Tortuga.
373
00:13:55,100 --> 00:13:58,467
We sear the pastor
and pineapple on the flattop.
374
00:13:58,467 --> 00:14:01,500
Add pinto beans,
the pastor, the pineapple.
375
00:14:01,500 --> 00:14:03,367
Cilantro and the onion.
376
00:14:03,367 --> 00:14:05,667
Two slices of tomato, lettuce.
377
00:14:05,667 --> 00:14:06,867
A little bit of lime juice.
378
00:14:06,867 --> 00:14:08,667
-[Guy] Okay, so...
-[Pepe] Jalapenos.
379
00:14:08,667 --> 00:14:10,767
Aguacate.
A little bit of salt.
380
00:14:10,767 --> 00:14:13,967
From here,
she goes to the panini grill.
381
00:14:13,967 --> 00:14:15,133
[Guy] Panini grill again.
382
00:14:17,000 --> 00:14:18,066
[Pepe] Cut it.
383
00:14:19,667 --> 00:14:20,867
Look at that.
384
00:14:22,367 --> 00:14:23,667
I love the Al Pastor.
385
00:14:23,667 --> 00:14:26,367
The little bites
of the pineapple inside of it.
386
00:14:26,367 --> 00:14:28,400
-[Pepe] There you go.
-This is a real
bountiful sandwich.
387
00:14:28,400 --> 00:14:30,667
You're giving them
the Mexico flavors,
388
00:14:30,667 --> 00:14:32,166
but I think the way
you're cooking,
389
00:14:32,166 --> 00:14:33,600
the way you're presenting
and all that,
390
00:14:33,600 --> 00:14:35,400
it's just elevated
a little bit further.
391
00:14:35,400 --> 00:14:37,100
Like you in the pink shirt.
392
00:14:37,100 --> 00:14:38,867
-Do I look good?
-You look fantastic.
393
00:14:38,867 --> 00:14:40,266
Pastor Tortuga.
394
00:14:40,266 --> 00:14:42,367
Love the pineapple
with the pork.
395
00:14:42,367 --> 00:14:46,066
It's just
a perfect combination
of sweet and spice.
396
00:14:46,066 --> 00:14:47,500
[Pepe] Carnitas Tacos.
397
00:14:47,500 --> 00:14:49,867
It pulls you in
and you can't stay gone
too long.
398
00:14:49,867 --> 00:14:51,467
You're an inspiration, Pepe.
399
00:14:51,467 --> 00:14:53,900
I'm gonna take
a picture of you
and put it on the wall.
400
00:14:53,900 --> 00:14:56,533
-Give me a mas macho,
-[grunts]
401
00:14:57,200 --> 00:14:58,667
Dos compadres,
402
00:14:58,667 --> 00:15:01,467
[all laughing]
403
00:15:01,467 --> 00:15:04,033
-I don't want to hug you.
-You're a good man,
my friend.
404
00:15:06,166 --> 00:15:10,100
Coming up,
a local gathering spot
in St Simons Island, Georgia.
405
00:15:10,100 --> 00:15:11,500
-People like to party
on this island.
-[chuckles]
406
00:15:11,500 --> 00:15:13,266
Cooking up chicken and ribs.
407
00:15:13,266 --> 00:15:15,166
This is the kind of dish
you want to come down
and enjoy.
408
00:15:15,166 --> 00:15:18,066
Smack in the middle
of an olive oil emporium.
409
00:15:18,066 --> 00:15:19,767
You got to figure out
how to bottle that.
410
00:15:27,000 --> 00:15:28,800
I'm here
on St Simon's Island, Georgia.
411
00:15:28,800 --> 00:15:31,867
I've been here before. I know,
'cause this is Fredrica Way.
412
00:15:31,867 --> 00:15:35,000
That's the roundabout.
I'm kind of, like,
in the mid-island area.
413
00:15:35,000 --> 00:15:36,467
I bet you
that is Southern Soul,
414
00:15:36,467 --> 00:15:38,600
the barbecue joint
that I visited
right after I was there.
415
00:15:38,600 --> 00:15:39,867
It burned down,
but they rebuilt.
416
00:15:39,867 --> 00:15:41,266
The place is awesome.
417
00:15:41,266 --> 00:15:43,667
Anyhow, this must be
where the locals
and the tourists come to eat.
418
00:15:43,667 --> 00:15:45,100
If you're looking
for a great meal,
419
00:15:45,100 --> 00:15:46,500
you're looking to do
a little olive oil tasting,
420
00:15:46,500 --> 00:15:48,266
some wine tasting,
and some shopping.
421
00:15:48,266 --> 00:15:51,033
this is Golden Isles,
Olive Oil and Market Place.
422
00:15:55,300 --> 00:15:57,200
Lemon Garlic Chicken,
table seven.
423
00:15:57,200 --> 00:15:58,800
It's a one-stop shop, really.
424
00:15:58,800 --> 00:16:01,567
They drizzle their oils
and balsamic on the food.
425
00:16:01,567 --> 00:16:03,867
I've got the cauliflower
thin crust.
426
00:16:03,867 --> 00:16:06,367
Have some lunch.
Have some wine.
A little bit of everything.
427
00:16:06,367 --> 00:16:08,000
[Guy] Everything courtesy
of Donna MacPherson,
428
00:16:08,000 --> 00:16:09,867
who started this place
as a market,
429
00:16:09,867 --> 00:16:12,066
but decided to serve
what she was selling,
430
00:16:12,066 --> 00:16:14,367
with the help
of Chef Delano Sutton,
431
00:16:14,367 --> 00:16:16,767
-You started
the olive oil business.
-Olive oil and balsamic.
432
00:16:16,767 --> 00:16:18,867
There's over 60 flavors.
433
00:16:18,867 --> 00:16:22,367
With all these combinations,
there isn't a dish
you can't prepare.
434
00:16:22,367 --> 00:16:25,667
-What are we
making today, Chef?
-Curry chicken salad sandwich.
435
00:16:25,667 --> 00:16:28,500
I love the curry
chicken salad.
It's made with diced chicken.
436
00:16:28,500 --> 00:16:31,567
There's apple and pecans
like mom used to make.
437
00:16:31,567 --> 00:16:35,700
It's just got
a great taste sensation,
and it is delicious.
438
00:16:35,700 --> 00:16:37,467
-[Guy] What are we into?
-We're doing
the curry chicken.
439
00:16:37,467 --> 00:16:39,100
I have my Tuscan sesame oil.
440
00:16:39,100 --> 00:16:40,800
So do you just
get to go out there
441
00:16:40,800 --> 00:16:42,500
and pick what you want,
and say,
442
00:16:42,500 --> 00:16:44,533
-"Oh, I wanna try this
in this?"
-[Delano] Yes.
443
00:16:45,300 --> 00:16:46,500
Definitely sesame oil now.
444
00:16:46,500 --> 00:16:49,100
-Hit it.
-I got a little black pepper,
ginger.
445
00:16:49,100 --> 00:16:51,367
Garlic powder,
and next I have salt.
446
00:16:51,367 --> 00:16:52,567
[Guy] Put some more
oil on that.
447
00:16:52,567 --> 00:16:55,166
Yes, sir. Might just need
to pop the top off of it.
448
00:16:55,166 --> 00:16:57,000
But now I've made
the commitment to sit here
449
00:16:57,000 --> 00:16:59,867
-and do the drizzle
with my shnizzle.
-For shizzle.
450
00:16:59,867 --> 00:17:01,400
-For shizzle.
-[chuckles]
451
00:17:01,400 --> 00:17:04,166
-[Delano] That's perfect.
-[Guy] So we'll let this
marinate, 30 minutes.
452
00:17:04,166 --> 00:17:05,767
and then cook it in the oven
with the marinade on it.
453
00:17:05,767 --> 00:17:08,567
-Bring it out. Let it cool.
We'll cut that up.
-[Delano] Yes, sir.
454
00:17:08,567 --> 00:17:11,767
-Next up.
-Caramel pecans
that go in the chicken salad.
455
00:17:11,767 --> 00:17:12,967
-Got it.
-[Delano] Some butter.
456
00:17:12,967 --> 00:17:14,100
You get a nice
little melt on it.
457
00:17:14,100 --> 00:17:16,667
-[Guy] Brown sugar.
-[Delano] Let them caramelize.
458
00:17:16,667 --> 00:17:18,967
Now I'm adding my heavy cream.
Top it off with pecans.
459
00:17:18,967 --> 00:17:21,100
Are we gonna bring it out late
and let it individualize.
460
00:17:21,100 --> 00:17:22,467
-[Delano] Yes.
-[Guy] Okay, got it.
461
00:17:22,467 --> 00:17:23,800
-Next, we're going
to mayonnaise.
-The mayonnaise.
462
00:17:23,800 --> 00:17:25,567
So we're making
a fortified aioli here.
463
00:17:25,567 --> 00:17:27,467
[Delano] Salt, ginger powder.
464
00:17:27,467 --> 00:17:29,266
Black pepper, curry powder.
465
00:17:29,266 --> 00:17:31,367
Mix that up.
Make it happen, Captain.
466
00:17:31,367 --> 00:17:33,000
[Delano] Caramelized pecans.
467
00:17:33,000 --> 00:17:35,367
Diced chicken, apples.
468
00:17:35,367 --> 00:17:37,367
A little bit of aioli here.
And then we'll build it.
469
00:17:37,367 --> 00:17:38,700
[Delano] Yes, Sir.
470
00:17:38,700 --> 00:17:41,934
-So we toasted the bread.
-Add some curry,
some mixed greens to it.
471
00:17:43,700 --> 00:17:45,567
Dress our salad in sesame oil,
472
00:17:45,567 --> 00:17:47,634
-which is our honey
and ginger.
-[Guy] Vinaigrette.
473
00:17:52,300 --> 00:17:54,667
If you come to the beach,
it's hot.
474
00:17:54,667 --> 00:17:55,767
You're in Georgia.
475
00:17:55,767 --> 00:17:57,000
You want something
nice and light.
476
00:17:57,000 --> 00:17:58,700
The chicken's
cooked perfectly,
477
00:17:58,700 --> 00:18:00,567
really nice thin bread.
478
00:18:02,200 --> 00:18:05,100
Cooked right. Done right.
It's delicious.
479
00:18:05,100 --> 00:18:07,100
I got a curry chicken sandwich
in the window.
480
00:18:07,100 --> 00:18:08,266
It was very fresh.
481
00:18:08,266 --> 00:18:11,100
Not too much curry,
but enough
that you can taste it.
482
00:18:11,100 --> 00:18:12,367
It's really good.
483
00:18:12,367 --> 00:18:13,700
Have you gone and bought
the olive oils
484
00:18:13,700 --> 00:18:15,166
-and done all that?
-Yes.
485
00:18:15,166 --> 00:18:17,967
We're drinking a shot
of olive oil a day right now
486
00:18:17,967 --> 00:18:19,667
'cause of the great
health benefits.
487
00:18:19,667 --> 00:18:22,467
-Really? People like
to party on this island.
-[chuckles]
488
00:18:23,266 --> 00:18:25,367
I wanna buy these three
and this.
489
00:18:25,367 --> 00:18:26,767
Where's the majority
of the business come from?
490
00:18:26,767 --> 00:18:30,500
We definitely have
our local scene,
and it's a tourist island.
491
00:18:30,500 --> 00:18:32,667
I definitely think it doubles
throughout the summer.
492
00:18:32,667 --> 00:18:34,166
-Favorite thing on the menu.
-Short rib.
493
00:18:34,166 --> 00:18:35,867
Two braised short ribs
walking in.
494
00:18:35,867 --> 00:18:37,200
I love the braised short ribs.
495
00:18:37,200 --> 00:18:39,367
It's so different
with chocolate balsamic.
496
00:18:39,367 --> 00:18:40,834
It enhances the dish.
497
00:18:41,867 --> 00:18:43,667
-[Guy] What's up next?
-Chocolate short ribs?
498
00:18:43,667 --> 00:18:46,166
-[Guy] Are we really
putting chocolate in this?
-Chocolate balsamic.
499
00:18:46,166 --> 00:18:47,767
-Let's see it.
-[Delano] Oregano.
500
00:18:47,767 --> 00:18:49,367
Some thyme, bay leaves.
501
00:18:49,367 --> 00:18:51,000
Salt, pepper.
502
00:18:51,000 --> 00:18:52,767
Fresh garlic, onion powder.
503
00:18:52,767 --> 00:18:54,667
Garlic powder, soy sauce.
504
00:18:54,667 --> 00:18:57,066
-And this is
the chocolate balsamic.
-Yes, sir.
505
00:18:57,900 --> 00:19:00,166
It's what it says it is,
chocolate balsamic.
506
00:19:00,166 --> 00:19:01,667
-Woo-woo.
-[Guy] Woo-woo.
507
00:19:01,667 --> 00:19:03,266
I call it woo-woo.
Worcestershire sauce.
508
00:19:03,266 --> 00:19:04,867
I've heard it called
a lot of things.
509
00:19:04,867 --> 00:19:06,400
I've never heard it
called woo-woo.
510
00:19:06,400 --> 00:19:09,000
[Delano] Red wine,
white distilled vinegar.
511
00:19:09,000 --> 00:19:10,867
Everything's well
mixed together.
512
00:19:10,867 --> 00:19:12,266
How long is this gonna sit
on the short ribs?
513
00:19:12,266 --> 00:19:13,567
[Delano] Thirty minutes
to an hour.
514
00:19:13,567 --> 00:19:15,200
I'm gonna start
with a little veggie oil.
515
00:19:15,200 --> 00:19:17,567
[Guy] We seared both sides.
Now, what are we bringing
this liquid up with?
516
00:19:17,567 --> 00:19:19,467
-We use our jus.
-[Guy] This is our jus
517
00:19:19,467 --> 00:19:21,667
-from the last time
we cooked this?
-Yes, sir.
518
00:19:21,667 --> 00:19:22,767
Building the flavor.
519
00:19:22,767 --> 00:19:24,567
-And mirepoix.
-[Delano] Yes, sir.
520
00:19:24,567 --> 00:19:26,000
-[Guy] In the oven.
-[Delano] Yes.
521
00:19:26,000 --> 00:19:27,767
All right, Chef,
last but not least.
522
00:19:27,767 --> 00:19:28,867
-Mashed potatoes.
-Okay.
523
00:19:28,867 --> 00:19:31,166
[Delano] A little butter,
heavy cream.
524
00:19:31,166 --> 00:19:32,867
Pepper, salt.
525
00:19:32,867 --> 00:19:34,767
Garlic powder, onion powder.
526
00:19:34,767 --> 00:19:36,700
We mix these all together
quite well.
527
00:19:36,700 --> 00:19:37,967
Boiled potatoes.
528
00:19:37,967 --> 00:19:40,200
And then it's all
mixed together,
incorporated and garnished
529
00:19:40,200 --> 00:19:41,467
with green onions at the end.
530
00:19:41,467 --> 00:19:43,367
-Okay.
-So now here we are.
531
00:19:43,367 --> 00:19:45,367
Start with my rustic
mashed potatoes
532
00:19:45,367 --> 00:19:47,100
I have my tricolored carrots.
533
00:19:47,100 --> 00:19:49,200
Some nice short ribs. Glaze.
534
00:19:49,200 --> 00:19:51,567
-It's just a mixture of that
chocolate balsamic glaze.
-[Guy] Got it.
535
00:19:51,567 --> 00:19:52,934
-We got a nice reduction
with it.
-Got it. Got it.
536
00:19:56,066 --> 00:19:58,667
The balsamic glaze
just by itself
537
00:19:58,667 --> 00:20:00,667
is a little sweet
and a little chocolaty.
538
00:20:00,667 --> 00:20:02,934
But when you mix it
with the braising liquid...
539
00:20:04,166 --> 00:20:05,767
...you get that little kiss
of the chocolate,
540
00:20:05,767 --> 00:20:07,700
a little acidity
of the balsamic.
541
00:20:07,700 --> 00:20:11,867
But then you get the richness
out of the bones and the fat.
542
00:20:11,867 --> 00:20:14,266
When you got yourself
a little bit
of weather coming through,
543
00:20:14,266 --> 00:20:16,300
this is the kind of dish
you want to come down
and enjoy.
544
00:20:16,300 --> 00:20:18,467
-Really Good.
-[waiter] Braised short rib.
545
00:20:18,467 --> 00:20:20,200
You can taste
the dark chocolate.
546
00:20:20,200 --> 00:20:22,266
-It just melts in your mouth.
-Fantastic.
547
00:20:22,266 --> 00:20:24,100
Teesha, Lemon Garlic Chicken
inside the window.
548
00:20:24,100 --> 00:20:25,467
Everything is phenomenal.
549
00:20:25,467 --> 00:20:27,367
You're not gonna come here
and leave hungry.
550
00:20:27,367 --> 00:20:29,600
I think it's cool that what
you have on the shelves
551
00:20:29,600 --> 00:20:31,166
is what you incorporate
into your dishes.
552
00:20:31,166 --> 00:20:33,066
I appreciate it, man.
Delicious.
553
00:20:33,066 --> 00:20:35,433
This right here,
you've got to figure out
how to bottle that.
554
00:20:37,300 --> 00:20:40,266
So was that another righteous
road trip or what?
555
00:20:40,266 --> 00:20:41,367
But don't you worry.
556
00:20:41,367 --> 00:20:44,266
We got plenty more joints
to find all over this country.
557
00:20:44,266 --> 00:20:45,867
I'll be looking for you
next week
558
00:20:45,867 --> 00:20:48,100
on Diners, Drive-ins
and Dives.
559
00:20:48,100 --> 00:20:50,433
Pinto beans are creamy
and they are...
560
00:20:51,100 --> 00:20:52,266
But they really are beautiful.
561
00:20:52,266 --> 00:20:54,767
I mean, I don't want them
to see this.
562
00:20:54,767 --> 00:20:57,233
-[speaking indistinctly]
-Just talking to the pot now.
563
00:20:57,667 --> 00:21:00,066
I skydive for 49 years.