Hey, I'm Guy Fieri, and you know what I need?
I need you riding shotgun. I'm on my way to Flavortown!
This is Diners, Drive-Ins and Dives.
This trip...
-Whoa! -Whoa!
[Guy] We're hanging on tight...
It's a culinary challenge, every minute
...to fistfuls of flavor.
Oh. I didn't think you'd ever ask.
Like pizza and shawarmas in San Luis Obispo.
It's delicious. I'm totally ripping that off.
Argentinian sandwiches in Indianapolis.
You know what I like about that? Everything.
And things go off the rails with a real Impractical Joker.
Chef fight.
[Guy] When he joins me at a New Jersey joint...
I call this the hunch.
Can I drive in? All right.
[Guy] ...not kidding around with their menu.
I've never tasted anything like this.
-You're an animal. -[laughter]
That's all, right here, right now on, Diners, Drive-Ins and Dives.
[opening theme music playing]
So I'm here in San Luis Obispo, about a mile away from the University,
to check out a joint,
and it's another one of those awesome Triple-D immigrant stories.
Let's see, comes to America from Jordan when he's in his 20s,
ends up driving truck for the prison system.
Then he opens a small grocery store
and all the while having the American dream
of opening his own restaurant.
And that's what happened.
Ladies and gentlemen, this is Petra, Mediterranean Pizza and Grill.
I cut a chicken for a chicken shawarma plate.
The food here is incredible.
[man] Euro pizza, table 2.
I don't know what makes good Mediterranean, but they make good Mediterranean.
Kofta kabab.
-You're indoctrinated into Mediterranean food, here. -Yes.
[Guy] But before Todd Aburashed became a restaurateur,
he was in the food business as an entrepreneur.
While I was working, I opened a supermarket,
selling imported food.
[Guy] And with the help of his wife Sana,
son Rammy and the rest of his family, those imported flavors
are now getting cooked up for the community.
[Guy] How many people you serve in a day?
About a thousand.
-[Guy] How many? -Thousand people.
A Greek feta pizza.
They're nationally recognized. We're lucky to have it here.
Chicken garlic for number 2.
Garlic pizza. It's got the chicken,
it's got the cream sauce.
It's incredible.
So, is the pizza dough a little bit more like a pita dough pizza?
-Correct. But the water-- -Yeast and sugar?
So we bloom the yeast. And what type of flour do we have over here, boss?
-All purpose sugar, -Got it.
-and salt, oil... -And some water.
We let it cool for about half an hour.
We portion it and it's ready to serve.
Todd, what is your real name?
Taisir. T-A-I-S-I-R.
It means "Easy" in Arabic.
Your new Triple-D name is Easy T.
[both chuckle]
We'll work on the rub for the shawarma.
-Is that sumac? -[Todd] Correct.
-Black pepper... -All spice, seven spice, salt,
-paprika-- -[Guy] Granulated garlic.
-cumin... Worcestershire. -[Guy] Chili powder?
This is white vinegar and lemon juice.
-While I'm doing this... -This is my job now?
-Yeah. -I get to be part of the team.
-Maybe we'll become partners. -[Guy] Who knows?
Chicken thigh.
Let it rest overnight.
We'll start to build the rotisserie.
[Todd] Let's stack the meat.
And then it will go onto the rotisserie.
-What's our next step? -The garlic spread.
Boiled potatoes.
-This I've never seen. -Mayonnaise, white pepper, salt and then garlic.
All right, so we're gonna mix this up.
I imagine this goes on everything.
You could use it as a sunblock...
It's delicious. I'm totally ripping that off.
Now we can build the pizza.
Take the dough, we run it through the sheeter, we dock it so it doesn't puff up.
A little bit of oil.
The garlic potato spread, the cubed mozzarella.
Anybody else's mouth watering right now?
We should probably just try that.
Oh, I didn't think you'd ever ask.
[gasps] That chicken is so good.
-Artichoke hearts... -And then mushroom.
And then some onions.
-Now we go in the oven. -For about 10 minutes.
And we're good to go. [whistles]
[Guy] Beautiful.
The chicken is amazing.
I mean, it's, you know, it's such a big, full flavor.
And I love that you kept spinning it,
so almost every piece of meat had that caramelization.
The cream sauce, you get that little touch of garlic,
but the garlic isn't overtaking the pizza.
Really nice crust.
Outstanding, my friend.
-Thank you. -Chicken and garlic pizza.
The chicken, it's crispy on the outside.
It's nice and moist on the inside.
You know the crust is kind of like the pita.
-And then if you get a little of garlic sauce... -It can't be beat.
How does chicken shawarma and pizza go together?
Outstanding. Why haven't I thought of it before?
[Guy] In a college town,
a place where they can go to this kiosk,
punch in their order and get this quality of food.
On a budget, too.
Yeah, because your sandwich is as big as a cat's head.
Tri-Tip Sandwich, number 3.
I had the Tri-Tip pita, and it was excellent.
We're gonna do the sauce for the Tri-Tip.
Black pepper, garlic, allspice.
-The seven spice... -Seven spice?
-Chili powder. -Cumin, salt, red vinegar.
-Worcestershire. -Lemon juice.
He's the Mixmaster.
You could help me out... And oil.
We add the meat, let it marinate for 24 hours,
and then we'll build the rotisserie.
-What are we making? -Tzatziki. Plain yogurt.
-Fresh garlic, of course. -Mint and some salt, and then that Persian cucumber.
All right, Tzatziki's done.
-What's next? -The Tahini sauce?
-Okay. -Tahini sauce. Salt, fresh garlic,
-citric acid... -Okay.
...and add some water.
Your dough is the same kind of dough we make for the pizza, right?
-Correct. We put it inside the machine-- -Oh, like a biscuit cutter?
Correct.
Now how long we gonna let 'em proof?
For about half an hour.
Then we'll be ready to sheet him?
Correct. Then we put them through the oven.
Look at that! Little pillow of magic.
[Todd] Then we cut it,
-garlic sauce... -Cucumber and lettuce salad.
[Todd] Then Tri-Tip.
That's really how much you put in there?
Yeah. The Tahini.
We serve it with Tzatziki,
and ready to go.
That's two bites, and I haven't made a dent.
There's got to be a pound of meat in this thing.
Just the meat by itself is outstanding.
You give a great value, it's authentic.
Delicious, the whole thing.
[man] It's the perfect pocket.
You get that fresh pita and you have the steam coming off of it.
I love the beef Tri-Tip.
The flavor is incredible.
Homemade sauces are delicious.
-Yeah, the sausages are the key, right? -Yep. Gotta have the sauce.
-How many days does it take you to finish that? -Three.
I mean, it really does. For me, it would be two days.
Chicken plate, number 2.
I always tell people to come here. You can't go wrong.
The example that you've set. You give a lot of people jobs,
you give a community amazing food, and you do it in a really nice, easy way.
-That's why they call him Easy T. Delicious. -Ah.
[Guy] Coming up. I'm hanging out with my buddy Q
from Impractical Jokers in New Jersey...
I can't wait. I'm never gonna leave.
[Guy] ...for a serious burger.
You talk about flavor bomb. This right here is another level.
And a Flavortown initiation.
I get to be here for the moment, he tries octopus.
It's too good to be a joke.
So I drove the '68 Camaro in from New York City, about an hour.
I'm here at Avon-By-The-Sea. Pretty close to Asbury, New Jersey.
You know, great beach area.
-And did you hear something? -[car trunk thudding]
I'm here to check out a joint where this guy started doing meal prep,
-for buddies at the gym, and then he... -[thudding continues]
Well, he turned it into his own restaurant.
-[thudding continues] -My gosh! I can't believe I forgot him!
-Q. Q. I'm so sorry. -[Q groans]
Hey, man, I'm on Impractical Jokers,
not Impractical Torture.
I didn't know it would be that long of a ride.
Did they tell you to hit every pothole on the way down?
-Listen, are you hungry? -Of course, I'm hungry!
You're gonna love this place.
-This is Cave Bistro. -Cave Bistro?
Yum!
[Guy laughing]
Picking up a bison, mid-rare and an octopus.
[man] You got to come to Cave Bistro.
It's a good vibe surf-shack.
[chef] I got the scallops with, chef.
It's fresh, locally sourced.
I couldn't eat gluten,
and I finally found home.
-This is it. -That was it?
And this healthy culinary road has been well traveled by chef Doug Stehle
even before he opened this spot he owns with his wife Lynn.
I was executive chef at a hospital.
And I wound up starting this meal prep thing and delivering to CrossFit gyms.
And he really cared about the food that was being put on the plate.
[Doug] Okay, I got 30 seconds on the octopus.
No one can beat Doug's octopus.
No one.
With the pickled onions, and the carrot, with that green sauce, it's great.
All right, let's talk about octopus.
Bringing it in frozen, breaking it down...
I take off the head.
-Okay. -Head's right here.
-Take out the beak-- -[Q] Octopus have beak?
-Yeah. -So you don't serve that up.
-People don't eat the beak. -They're not so interested in it.
Hey, lucky! You win the beak.
[Doug] I'm gonna start with some achiote paste.
I've never actually eaten octopus before.
What? You like seafood?
-Love seafood. -Okay, there's something about the tenderness
and the meatiness of octopus that you just can't beat.
[Doug] I'm gonna throw some limes in here now.
Some lemons in there as well.
Crushed garlic cloves, half clarified butter and half olive oil.
-We are seed oil free here. -[Guy] And why no seed oil?
It's very inflammatory for the body.
[Guy] What temp are we running, for how long?
[Doug] 300 degrees, two and a half hours.
[Guy] And what do we serve it with?
Charmoula sauce, made from culantro, not Cilantro
-Stems and all? -Lot of flavor.
Garlic, paprika, toasted cumin seeds, toasted coriander seed.
A little salt, pepper. You know, loosen it up with some olive oil.
-Extra virgin-- -Loosen it up?
Ah! That's the trick.
[Doug] Throw some lemon zest in there.
-That's it, right there. -We're good to go.
Yep.
Great. Okay. What is next?
Pickling brine for the onions and carrots.
I have apple cider vinegar, raw sugar, sambal, salt, pepper.
Of the menu, Chef, how much is scratch made?
[Doug] 95% of my menu, right down to mayonnaise.
-Show off. -Because of the oils.
And then we make all our derivative sauces of our own Mayo as well.
-So... -Derivative sauces. [mockingly]
I can't even spell that word.
-All right, that comes up to a simmer-- -Sauces?
-Sauces, also. It has two Fs. -We pour it over the veg.
[Guy] Red onions and shaved carrots.
[Doug] And we let it rest.
-I want octopus. -[all laughing]
[Doug] Crisp it up in a cast iron pan with some clarified, and whole butter.
I get to be here for the moment he tries octopus.
I can actually imagine you guys using a raw octopus for one of your...
-[Q groans] -As a hat or something like that.
-The beak biting him. -So, we're gonna start with the charmoula sauce,
the pickled carrot, the pickled onion,
-smaller pieces here. -[Guy] Gorgeous.
And the suckers on it.
-You just eat that too? -[Guy] The whole thing.
Beautiful.
Just eat the Octopus?
-Just eat it, man. -Just eat it?
[Dough laughing]
I told you we could get him to eat it.
[muffled speaking] What is it? What is it?
Ah! It's too good to be a joke.
[Guy] Get a little bit of that acid from the pickled carrot,
because the octopus actually is rich and nice and buttery.
[Q] Oh, yeah!
The herbaceousness of the of the charmoula, the acid...
the perfectly, perfectly, perfectly cooked octopus!
I mean, did I say it perfectly?
It is so tender.
And a nice little char to it.
-Outstanding, chef. -Thank you, man.
[Doug] Octopus is going in.
This was just the best I've really had.
It's delicious, the nice sear on it.
And I love the carrots and the onions.
-Palate refresh? -Yep.
How long on those curry balls?
You can't go wrong between the people, the food,
-it's got a perfect beach vibe. -Very unassuming
when you pull up. Hand painted signs, side street,
and here's this guy in a tiny kitchen, busting out dishes like that.
I wish I would have been on that training meal program delivery system.
Still doing it.
-You're an animal. All right, so here's the deal. -[all laughing]
Q and I from Impractical Jokers, and there's more to come.
-Don't go anywhere. You in? One more bite? -Oh, yeah.
Crush that.
The Guy Fieri look-alike meeting happened last Wednesday.
It's nice to have you at the meeting.
-You're a great speaker. -Thank you.
I didn't know you could sing so well.
-Wrong guy. -He's the wrong guy.
See, that's what the group's called, The Wrong Guy.
Hey, welcome to Diners, Drive-Ins and Dives.
This is Brian Quinn from Impractical Jokers,
and I'm here at Cave Bistro with a Chef Doug here on Avon-By-The-Sea.
I let you on the show, one time...
-Yeah. -...and you take over the show.
Thanks so much. Welcome back.
We're in an old post office in a beach town,
hanging out with a chef that makes meal plans,
and a restaurant menu, combining clean eating with craveable flavor.
[Doug] I got a marrow, medium rare.
Table 4. Pick up, please.
My favorite thing on the menu is probably the bone marrow burger.
The fries are cooked in duck fat.
[Doug] So I have a very popular burger.
We call it the Bone Marrow Burger.
Have you had bone marrow?
I've had it in forms.
I've never just started eating a bone.
What you're going to do with it...
The first thing we got to do is roast these bones, soften up the bone marrow.
I'm gonna salt these.
Throw this in a 350 degree oven for about a half an hour or so.
We're gonna make the compound butter that tops my burger.
I'm in a strict anti-ketchup establishment.
-Whoa! -Whoa!
-Strict. -I didn't know you brought me to a place like this.
I hate ketchup. Don't need it.
I don't know what's going on.
You know how much I love ketchup?
-Yeah. It's your thing. -Ketchup's my thing.
-Don't worry. I'll take you later for ketchup. -Okay.
Unsalted grass fed butter, rosemary, parsley, roasted garlic.
[Guy] Good amount of salt, and fresh cracked black pepper.
[Doug] Get a little dip of that.
-Delicious. -Yeah, very much so.
This is our condiment. Note yourself.
-Okay. -Got it. Instead of ketchup.
[Guy] Compress it a little bit. Throw it in the cooler.
Anything else going on this burger we gotta do?
Duck fat fries with truffle salt.
We're gonna have to talk.
Chef fight!
[Doug] Cut fresh Idaho rusted potatoes.
I think Q's gonna need to take a run at this.
-So you want to hold the base there. -[Q] Okay.
He's probably good at the fair with ringing the bell too.
[Guy] Into the water.
An hour, great. If we can give it 24 hours, awesome.
I mean, you can already see how that starch...
-Yeah, that's incredible. -...is starting to leech out into the water right now.
So, we go for a double fry in the duck fat?
-Yep. -Grass fed burger meat.
-[Doug] Brisket and chuck blend. -Outstanding.
Our bone marrow are soft enough to scoop out... "scoopski", as it were.
-Scoopski patataes? [laughs] -Yeah, a little scoopski marrow.
It's a Jokers' thing. It's an Impractical...
[Guy] You talk about flavor bomb?
This right here is another level.
Round an eight ounce ball.
Now he takes the smash-a-matic 9000 here.
-You got one of those? Perfect. -Oh.
-Gonna be ridiculous. Grilling and thrilling. -Yeah, man.
[Guy] Look at the caramelization.
-What kind of cheese? -Raclette cheese.
-Look at that. -[Q] Oh, man.
[Doug] We're serving it up with the butter.
[Guy] By the time it makes it out to the table,
-that will have melted down. Duck fat fries... -The fries is so good.
This might be the best French fry I ever had.
It just needs one thing.
It's a little naked. I couldn't help but notice,
-but... [mumbles] -I smuggled in ketchup.
Don't tell Doug.
I didn't see nothing. You cut your burgers in half?
[Guy] Just to show everybody what this looks like.
Look at the juice that comes out of that burger.
We call this the hunch.
Arms up.
Can I drive in? All right.
Oh, man! [moans]
Never tasted anything like this.
The richness of the meat inside of it.
Oh, yeah.
-Dynamite brioche bun, by the way. -It is great.
-That's gluten free bun. -No, it's not.
-It is. -Okay.
These people are gonna be billionaires.
It has this very composed, elegant dish profile
from the herbaceousous of the butter,
and the raclette cheese... silky, creamy, a little tangy.
It's beyond a burger's level.
There's dynamite, man.
[woman] Mid-rare bone marrow burger.
It's the marrow, old way. It just melts in your mouth.
-It's wonderful. -It's so juicy.
The herbal butter, kind of just like oozes through the meat.
The bun is awesome.
-It's gluten free. -Wow.
Is this worth making the journey to come out here to the beach community?
-100%. -This is the place.
Q, you crushed it. Anytime you want to come on Triple D.
Chef, you are the next level,
and this little beach community is so lucky to have you. I'll be back.
-Thank you. -I can't wait. I'm never gonna leave.
Well, you're not, 'cause you haven't paid for the burger.
Coming up... a funky little drive up in Indianapolis.
This is the perfect pit stop for anybody going to the races.
Serving up the flavors of Argentina.
That's smart cooking.
One sandwich at a time.
10 of them to go in a heartbeat.
Back in 2012, I was cruising down 16th, coming from Indianapolis,
headed to the International Motor Speedway, to drive the pace car for the Indy 500.
It was awesome.
Anyhow, I'm just like you.
I'm on my way to the big concert.
The big sporting event, the big race.
I'm gonna look to get something to eat before I get there.
Wish I'd known about this place.
They're doing artisan food with an Argentinian twist.
This is Che Chori.
[speaking foreign language]
Che Chori is like eating in Argentina.
It's like my mom's food.
Two more minutes here, Leila, on the empanadas.
You drove an hour to get here?
-Yeah, it's that good. -Flavorful, fresh and filling.
Wait a second. Don't start with triple F, all right.
Flippin' bondi-pan.
Marcos is a great ambassador in the state of Indiana for Argentineans.
[Guy] Even though that's not exactly
what Marcos Perera had planned when he came here.
A job opportunity came up here in Indiana to do popcorn export.
How did the restaurant come about, from popcorn to this?
I couldn't find Argentinian chorizo.
Then I started making my own.
[Guy] And how do you serve it here?
With a bread. With a chimichurri.
Chori Pond ready to go.
-So we're making chorizo? -Yes.
Here we have the queued up pork belly.
Kosher salt, granulated garlic, coriander, chili,
white pepper, Argentinian oregano.
Sugar, and then the white wine.
I premix it before grinding it.
Well, if you're gonna grind, you might as well get after it.
-Fire this up. -[grinder whirring]
[Guy] That's getting after it.
And what are we gonna case this in?
[Marcos] It's pork casing.
Can he get the casing on the metal tube before the plunger goes down?
It's a culinary challenge...
every minute.
Stay tuned.
Look at this guy's a pro.
Squish these off. Watch this threading this through.
It's like my buddy that's a contractor.
-The way he rolls up his extension cord. -Keeps it tied together.
So we took the pork and made it into an octopus.
These are gonna rest for 24 hours,
-and then we're gonna par bake it... -300 degree for 20 minutes.
Okay, Argentina chimichurri, Italian parsley.
Oregano, chopped garlic, kosher salt.
-Cayenne pepper, sugar, corn oil... -Rest for 24 hour.
And then, it's ready to be served.
Now we're gonna make our Choipan Sandwich.
-[Guy] Baked chorizo. -[Marcos] Butterfly,
put a little bit of oil and then the bread.
The lettuce, tomato, seared chorizo, chimichurri.
Bread. And here you go.
A nice light bun.
You can tell it's got good texture to it.
Perfectly seasoned. The size of the grind on the sausage.
Great. It gives you something to chew.
Something to experience.
Delicious chimichurri.
I need 10 of them to go in a heartbeat.
Three Chori buns coming out.
It's just awesome.
That chorizo,
it's not spicy at all.
That chimichurri sauce, it makes it real exceptional.
I don't know another place to get a sandwich like that.
-Got your Chori pond. -Thank you.
And you don't expect it from a drive thru, either. It's brilliant.
[Marcos] They come here, order, we make it and then they go and park
because everything's made fresh.
They're much better than, you know, your typical drive-thru food.
[woman] Porchetta sandwich with fries.
I had the Porchetta sandwich. It is amazing.
The crunchy skin and the savory meat.
[Guy] Now what are we into, chef?
Porchetta. Here's the pork belly, so we gotta poke it.
We salt the skin.
So, it'll get a nice little crackle
and a bubble and the crunch that you love for Porchetta.
[Guy] How long will you let it sit with this?
-24 hours. -Then we're gonna season it and roll it?
-Got it. -Garlic, kosher salt, sage.
-Good advice. -Nutmeg, Argentina oregano, white pepper, chili.
This looks like a Korean chili flake.
It's Puya, the closest one to the Argentinian chilli.
-Fennel and then rosemary. -[Guy] Okay.
The pork belly, butterfly.
A lot of times when you have Porchetta,
you'll have the pork belly connected to the pork loin.
But this right here is again,
as we've seen with everything a little bit different.
Unless Chef's just wacko...
-Yep. -...but he has a knife, so he's not wacko.
He's really awesome.
This is a new way to do it.
Spread it.
-Prunes. -Prunes?
Roasted red bell peppers, lemon juice and bourbon.
He doesn't follow any Argentinian rules.
He just does what he wants.
Sexy! All right, so truss this.
[Marcos] We leave it one more night.
We put it in the oven for 340 degrees for an hour and a half,
-and then at the end, we crank it up-- -To get all the crackling.
Now we're gonna make our pickled onions.
-Salt, sugar, cayenne pepper. -Got it.
-Vinegar, water... -And a little bay leaf.
Like everything here, let it set for 24 hours.
-Let's plate it up. -Listen to that.
Like you cut into a loaf of bread. Gorgeous.
Ah.
-Good to go. -The chimichurri, pickled onions,
put the skin on top.
The crackling. You would not want me to be in charge of that job right there,
because I would definitely be picking into that.
Here we go.
[Guy] You know what I like about that?
Everything. That's outrageous.
There's so much flavor going on.
I do get some of the prune.
That little acidic, tangy sweetness, the unctuous pork.
To be so mindful to cut the chicharron so people get those little
crunchy niblets, that's smart cooking.
-Crispy skin going on! -The crispy skin, just perfect.
It's just so good. I just want to keep eating it, if you don't mind.
Can you guys stop with the cameras, all right.
Che Chori, it's one of my favorite places. You need to check it out.
This is a destination.
This is also the perfect pit stop for anybody going to the races.
Well done, my friend. Popcorn salesman from Argentina...
whatever.
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.
How'd I do?
Dude, you killed it. You could be the host of Triple D anytime.
Yeah? Well, you know what that means.
-All right. -Into the truck with you, my friend.
Oh, no, that wasn't part of the deal.
Part of the deal now. In the truck, my friend.
-We're not going back to New York? -Of course not.
-See you next week.
-This is ridiculous. -[laughter]