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00:00:01,367 --> 00:00:02,567
Hey, I'm Guy Fieri,
and you know what I need?
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I need you riding shotgun!
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I'm on my way to Flavortown.
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This is Diners,
Drive-Ins, and Dives.
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- [rock music playing]
- [Guy] This trip...
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Beep, beep, beep.
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...we're twisting up
breakfast...
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Wow.
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...and turning out pizza.
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That says to me
we did it the right way.
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-There's fancy French toast...
-Delicious.
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...and piles of pepperoni
in Cambridge, Mass.
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That is not your average
2:00 a.m. pizza right there.
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[Guy] A picturesque pie
in San Luis Obispo...
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The whole thing, fantastic.
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...and a scratch spot
in Columbus, Ohio.
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-That is intense.
-Crazy.
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Taking the pancake...
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I want to see how perfect
these things turn out.
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...to a whole new dimension.
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[both] The laws of physics
cease to exist
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in your kitchen.
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That's all right here,
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right now, on Diners,
Drive-Ins, and Dives.
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[opening theme music playing]
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[Guy] So I'm here
in Columbus, Ohio.
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All right, Hunter,
what do you feel
like eating today?
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You know, Dad, I'm feeling
some breakfast food.
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-I know you're
not a fan of that.
-All right, don't worry.
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Don't worry. I'm taking you
to a place that does
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-breakfast and lunch.
-Okay.
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And they're doing something
that I used to eat
in my childhood,
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but they're just doing it
a little bit different.
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-[Hunter] Different good
or different bad?
-Oh, different great.
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I mean, when their motto is
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"Peace, love,
and pancake balls",
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you know we got
to check it out.
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This is Katalina's, Too!.
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Hey, Chef,
fire the French toast.
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Katalina's is
a perfect brunch spot.
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The food is fantastic.
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[name] 30 seconds out
on the first two.
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Everyone loves
the pancake balls.
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[Guy] Pancake balls.
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You mean,
like a little kid thing?
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It's a kind
of a "trust me" move.
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I think that's kind of the fun
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of a place like this. They're
doing something interesting.
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[Guy] Because owner
Kathleen Day isn't
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afraid to mix things up
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after living
and cooking in France
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and traveling the globe
in the corporate world.
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-So what is the menu?
-Southern slanted,
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and it's five-star food
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in a diner atmosphere.
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I use mostly
local organic ingredients.
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-Everything's scratch.
-And what is
the claim to fame?
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Pancake balls.
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Dulce de leche pancakes,
table six.
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The dulce de leche
pancake balls are my favorite.
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[man] With
the sweet and spicy bacon,
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it really gets
the taste buds going.
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[Guy] That's
an aebleskiver pan,
by the way.
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Pancake ball pans.
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-[laughs]
-[Guy] Are we
all electric here?
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Pancake balls have to be
cooked on electric.
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If they're on gas,
they don't cook as perfectly.
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So you're telling me
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that the laws of...
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[both] physics cease
to exist in your kitchen?
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I want to see
how perfect these things
turn out.
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[Kathleen]
We're going to start
by making the batter.
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Unbleached flour
from a local mill.
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-Corn flour from a local mill.
-Got it.
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[Kathleen] Some local milk.
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-From the cow downstairs.
-[Hunter] Mm-hmm.
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[Kathleen] Baking powder,
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kosher salt.
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cage-free Amish eggs.
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None of the Amish were
in a cage.
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[Kathleen laughs]
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-Tell me when to stop.
-Thank you. Keep going.
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-You guys are doing great.
-[Guy] Is it better
when it sets up
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-for a day or two?
-24 hours at least.
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We're going to make
sweet and spicy bacon.
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It's really complex.
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Cayenne,
[chuckling] brown sugar.
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-Whoa.
-That is...
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-That is intense.
-Crazy.
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Rub this both sides.
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-And what's the can?
-[Kathleen] It's
condensed milk.
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Put it in boiling water
for about three hours,
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-and it turns into
the dulce de leche.
-[Guy] Okay.
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And I learned that,
actually, in Buenos Aires.
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-Put it in the oven.
-[Guy] Are we going
candy crispy?
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[Kathleen] It's not as crispy,
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-but people love it that way.
-[Guy] Okay.
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-We're going to take
a pancake ball pan.
-It was here.
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[Kathleen] Put
clarified butter in here.
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Woo, that's
a little more butter
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than I was anticipating.
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[Kathleen]
Pancake ball batter.
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Wow.
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[Kathleen] We're going
to take chopsticks.
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-Hello?
-Was there chopsticks
somewhere?
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-[Kathleen] Hello? [chuckles]
-Oh, these.
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[Kathleen] You start turning.
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You've formed this half dome.
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Now you're going to put
the dolce de leche inside.
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[Kathleen] Now
they're getting pretty.
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This is a ton of management.
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-And you guys do this
to order every time?
-Yep.
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[Guy] Whoa.
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[Kathleen] Powdered sugar
and sweet and spicy bacon.
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Local maple syrup.
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-Love the bacon.
-[Guy] Our bacon's got
some spice.
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-Look at that.
-[Hunter] Mmm.
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[Kathleen] Yes, no?
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We'll be back
after these commercials.
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Ah!
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-[chuckling] It was
the scream at the end.
-[chuckles]
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Outstanding.
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One, this is not
an aebleskiver.
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-I told you.
-Pancake ball.
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[Guy] It's kind of glazed
over the top.
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-You got a little bit of
the hard texture on the top.
-Right.
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But you get it
all the way around.
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Then the little dulce de leche
inside of it.
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-Not too sweet.
-[Guy] And then you dip
into the maple syrup.
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-Local. Yeah.
-Local.
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And then you refresh
your palate
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with spicy, fatty bacon.
It's awesome. Dynamite.
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[chef] Dulce de leche
pancake balls. Order up.
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[woman] The dulce de leche
gets soaked
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into the pancake balls,
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and it's one juicy bite.
Very crushable.
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The sweet and spicy bacon,
really flavorful.
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Salty, sweet,
and texture for me.
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It's my jam.
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I have Nutella pancake balls.
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Are you the chocolate type,
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-or do you go
for all the flavors?
-They're all good.
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[waitress]
Pumpkin-apple butter.
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Can you make me one
with apple butter?
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-[chuckling] Yeah.
-[Guy] All right,
let's try it.
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-Oh, that's good.
-[Hunter] That is money.
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That is an apple-pie pancake
right there.
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-That is delicious.
-Fantastic.
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You've got sweet options.
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You've got lunch options.
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Everything But
The Chicken Sink
in the window.
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[woman 2]
The French toast outside,
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the crispy chicken
with the gooey cheese
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with syrup to dip.
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-It's a great combination.
-[Guy] What are you
making us next?
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Everything
But The Chicken Sink sandwich.
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Southern fried chicken
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based on
my grandmother's recipe.
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First, we're going
to pound out the chicken
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so it cooks evenly.
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Hard for Hunter
not to dance right now.
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[Kathleen] We have buttermilk,
salt-pepper mix,
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Nashville hot chicken spice.
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[rattling]
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-You're getting dizzy.
-[Guy] How long
are we going to brine?
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[Kathleen] 24 hours minimum.
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We're going to make the dredge
for the chicken.
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Flour, crushed corn chips,
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Puerto Rican sazon,
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Nashville hot chicken spice,
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salt and pepper mix.
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[Guy] Just go right from there
to the hot oil.
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[Kathleen] And this is
my grandmother's cast iron.
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-[Guy] Next up?
-We're going to make
the French toast.
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Milk, cage-free eggs,
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Mexican pure cane sugar,
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similar to brown sugar,
but it's not.
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-And--
-[chuckles loudly]
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-It's the same--
-It's the same.
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[Kathleen] Cinnamon,
fresh vanilla bean,
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-grated nutmeg.
-A little commitment here.
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[Kathleen] And this nutmeg is
not local.
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-[Hunter] Oh. That's it.
-We're out of here!
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[Kathleen] Dip in the brioche.
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[Hunter] Is this
local brioche?
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-Actually, it is.
-[Hunter] Just to make sure.
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[Guy] So we'll
let that cook up,
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and then we have the bacon.
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-[Hunter] Cheddar cheese
and fresh toast.
-[Guy] Love it.
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Chicken out of grandma's pan.
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Spicy bacon.
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-Look at the size
of that thing.
-[Kathleen] Yum.
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-Look at that yum.
-[Kathleen] Powdered sugar,
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-local maple syrup. [chuckles]
-Don't start with the local.
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It's hot. Ha-ha-ha.
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[Kathleen chuckles]
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[Guy] Oh.
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Wow!
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The bomb fried chicken. Wow.
200
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Juicy, great crust.
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[Guy] That's fried chicken
to write home about.
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This is breakfast meets
fried chicken,
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meets chicken and waffles,
meets spicy--
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I mean, almost turning
into a dance move.
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Everything
but the chicken sink.
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-That's what
you should call it.
-[chuckles]
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Everything
But The Chicken Sink.
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[man] The chicken
with the bacon
really tastes that spicy.
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Kind of leaves
a nice after flavor.
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You can't get enough of it.
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Okonomiyaki up.
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00:06:35,967 --> 00:06:36,867
[man 2] Katalina's
has been awesome.
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00:06:36,867 --> 00:06:38,100
I've been coming here
since high school,
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00:06:38,100 --> 00:06:39,767
and it's
still our favorite spot.
215
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Your creativity, your energy,
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00:06:41,500 --> 00:06:43,100
the way you embrace the local,
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00:06:43,100 --> 00:06:44,467
and the way you have
your little
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00:06:44,467 --> 00:06:45,467
uniquenesses.
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00:06:45,467 --> 00:06:47,467
And aluminum aebleskiver pan.
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00:06:47,467 --> 00:06:48,767
-[Kathleen] Pancake ball pan.
-Pancake ball.
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00:06:48,767 --> 00:06:50,200
-Yeah.
-[Kathleen chuckles]
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-You can't take him anywhere.
-Woo.
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00:06:52,967 --> 00:06:55,266
[Guy] Coming up
in Cambridge, Massachusetts...
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-[Hunter] You guys are
doing great.
-Look at him go.
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00:06:56,767 --> 00:06:59,100
[Guy] ...a place getting funky
with the French toast...
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00:06:59,100 --> 00:07:00,967
-This is dessert.
-It's very elevated.
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00:07:00,967 --> 00:07:03,200
[Guy] ...a nd amping up
a familiar favorite.
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00:07:03,200 --> 00:07:05,400
Not your everyday
pepperoni pizza.
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That's a dynamite pie.
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00:07:10,200 --> 00:07:11,300
[rock music playing]
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Here in Boston,
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00:07:13,467 --> 00:07:15,100
going to Harvard.
Never been over there.
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Nope, going to a place
by Harvard.
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00:07:17,166 --> 00:07:18,200
And they got
really great food.
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00:07:18,200 --> 00:07:20,567
-What kind of great food?
-They do, like, pizza
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00:07:20,567 --> 00:07:22,567
-and brunch.
-What is the hook?
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00:07:22,567 --> 00:07:23,667
What makes it special?
Why is it on Triple D?
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[Hunter] They're all
locally sourced ingredients.
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00:07:25,567 --> 00:07:27,200
Okay, great. What's
the name of it?
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00:07:27,200 --> 00:07:28,700
-Source.
-No, I understand
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00:07:28,700 --> 00:07:30,567
they locally source
everything. I got it.
242
00:07:30,567 --> 00:07:31,767
-Right.
-What's the name of the place?
243
00:07:31,767 --> 00:07:33,567
[Hunter] Source.
244
00:07:33,567 --> 00:07:35,266
Chicken and waffles,
one minute.
245
00:07:35,266 --> 00:07:38,066
Incredible food, great bar.
You can have it all.
246
00:07:38,066 --> 00:07:39,867
[Brian] Bucatini,
I'm going in the pan.
247
00:07:39,867 --> 00:07:41,100
What they're doing is awesome.
248
00:07:41,100 --> 00:07:42,400
Next level fresh.
249
00:07:42,400 --> 00:07:43,900
[Guy] And for owner
Daniel Roughan
250
00:07:43,900 --> 00:07:45,367
and Chef Brian Kevorkian,
251
00:07:45,367 --> 00:07:48,767
keeping things fresh is
all about hyperlocal.
252
00:07:48,767 --> 00:07:50,367
We're getting everything,
including beverage,
253
00:07:50,367 --> 00:07:51,867
from within 90 miles
254
00:07:51,867 --> 00:07:52,967
of our front door.
255
00:07:52,967 --> 00:07:54,233
[Guy] It's
a beautiful restaurant,
by the way.
256
00:07:54,233 --> 00:07:56,567
[Daniel] This was the original
Cambridge firehouse
257
00:07:56,567 --> 00:07:58,100
from the early 1800s.
258
00:07:58,100 --> 00:07:59,967
-What are we going
to make today?
-Rum baba French toast.
259
00:07:59,967 --> 00:08:01,300
Last baba coming up.
260
00:08:01,300 --> 00:08:03,367
[woman] It's a cross
between a French toast
261
00:08:03,367 --> 00:08:05,300
and a very fluffy pancake.
262
00:08:05,300 --> 00:08:07,200
[woman 2] Soaked in rum,
263
00:08:07,200 --> 00:08:09,166
topped
with vanilla mascarpone.
264
00:08:09,166 --> 00:08:11,266
-What are we into, Chef?
-Cake to the rum baba.
265
00:08:11,266 --> 00:08:12,767
Put the bowl
into the warm water.
266
00:08:12,767 --> 00:08:14,867
We're going to take the milk.
We want that to get warm.
267
00:08:14,867 --> 00:08:16,600
Sugar. Add the yeast.
268
00:08:16,600 --> 00:08:17,867
Let it sit
for about 10 minutes.
269
00:08:17,867 --> 00:08:18,867
We're going to do the eggs.
270
00:08:18,867 --> 00:08:21,000
Add the yeast.
Put the flour in.
271
00:08:21,000 --> 00:08:23,266
Once it comes together,
we add the butter to it.
272
00:08:23,266 --> 00:08:25,000
Slowly, just like you would
a brioche.
273
00:08:25,000 --> 00:08:26,266
It mixes for about 10 minutes.
274
00:08:26,266 --> 00:08:27,767
Let it do a first proof.
275
00:08:27,767 --> 00:08:28,934
And then from there,
we'll go...
276
00:08:28,934 --> 00:08:30,900
[Brian] We're going to get
our cups ready. Melted butter.
277
00:08:30,900 --> 00:08:32,867
Add a little bit
of flour to it.
278
00:08:32,867 --> 00:08:35,400
Portion it.
Then we roll it out like this.
279
00:08:35,400 --> 00:08:36,900
-[Hunter] You guys are
doing great.
-Look at him go.
280
00:08:36,900 --> 00:08:39,300
Drop it in. Then we're going
to bake them off at what temp?
281
00:08:39,300 --> 00:08:40,900
[Brian] 350 for 20 minutes.
282
00:08:40,900 --> 00:08:41,967
-[Guy] Beautiful.
-[Hunter] Mm-hmm.
283
00:08:41,967 --> 00:08:42,834
Now that they're
out of the oven,
284
00:08:42,834 --> 00:08:44,400
-we're going
to make the syrup.
-Yep.
285
00:08:44,400 --> 00:08:46,000
Some water,
a little bit of rum.
286
00:08:46,000 --> 00:08:47,767
That was full
when we got here.
287
00:08:47,767 --> 00:08:49,500
The sugar, bring it to a boil.
288
00:08:49,500 --> 00:08:51,200
Let this turn into syrup.
289
00:08:51,200 --> 00:08:53,100
Pour a little bit
over the top, lift it up,
290
00:08:53,100 --> 00:08:54,867
-and we add
a little bit in here, too.
-[Guy] Okay.
291
00:08:54,867 --> 00:08:55,767
And then we throw them
in the fridge,
292
00:08:55,767 --> 00:08:56,867
and we leave them overnight.
293
00:08:56,867 --> 00:08:57,767
All right, batter.
294
00:08:57,767 --> 00:08:59,166
[Brian] Sugar, the egg.
295
00:08:59,166 --> 00:09:00,667
-Mm, liquid chicken.
-Mm-hmm.
296
00:09:00,667 --> 00:09:02,367
[Brian] Yeah.
Vanilla paste, milk,
297
00:09:02,367 --> 00:09:03,567
-heavy cream.
-[Guy] Okay.
298
00:09:03,567 --> 00:09:04,800
The top we get rid of.
299
00:09:04,800 --> 00:09:06,200
-Whoa.
-What?
300
00:09:06,200 --> 00:09:07,567
[Brian]
Just a very little bit.
301
00:09:07,567 --> 00:09:09,100
-[Hunter] Look at that.
-[Brian] Were you a chef?
302
00:09:09,100 --> 00:09:10,400
Yeah, I've cooked once
or six times.
303
00:09:10,400 --> 00:09:12,100
[Brian] And we just cut it
right in half.
304
00:09:12,100 --> 00:09:13,400
There is some rum in this.
305
00:09:13,400 --> 00:09:14,867
[Brian] Dip it right in here
306
00:09:14,867 --> 00:09:16,200
and just put it in.
We do three.
307
00:09:16,200 --> 00:09:17,800
[Guy] Why not?
How do we serve this?
308
00:09:17,800 --> 00:09:19,367
We make
a whipped mascarpone cream.
309
00:09:19,367 --> 00:09:20,700
-[Guy] Okay.
-[Brian] Heavy cream.
310
00:09:20,700 --> 00:09:22,367
We add the sugar slowly.
311
00:09:22,367 --> 00:09:24,100
Fresh mascarpone
and our vanilla.
312
00:09:24,100 --> 00:09:25,667
Mix it all together.
313
00:09:25,667 --> 00:09:27,233
All right, let's see it, chef.
314
00:09:27,233 --> 00:09:28,867
-[Brian] See that beautiful
caramelized crust on there?
-[Guy] Oh, I love it.
315
00:09:28,867 --> 00:09:29,800
[Brian] That's how
it's supposed to be.
316
00:09:29,800 --> 00:09:32,867
We go in with the mascarpone
that we made,
317
00:09:32,867 --> 00:09:34,767
blackberries, blueberries,
318
00:09:34,767 --> 00:09:35,867
strawberries,
319
00:09:35,867 --> 00:09:37,200
a little bit
of powdered sugar.
320
00:09:37,200 --> 00:09:38,133
What's really going on
with the rum?
321
00:09:38,133 --> 00:09:40,300
-That's maple syrup.
-I thought it was rum.
322
00:09:40,300 --> 00:09:41,600
[Brian] I don't think
it needs syrup.
323
00:09:42,600 --> 00:09:44,500
-This is dessert.
-Very elevated.
324
00:09:44,500 --> 00:09:46,567
I love the texture
and the crumb of the baba.
325
00:09:46,567 --> 00:09:47,500
[Hunter] Mm-hmm.
326
00:09:47,500 --> 00:09:50,300
[Guy] It's light,
but it's got structure.
327
00:09:50,300 --> 00:09:51,900
[Hunter] It's soft,
plenty of moisture.
328
00:09:51,900 --> 00:09:53,667
You definitely know
you get rum in there.
329
00:09:53,667 --> 00:09:55,867
The mascarpone cream.
330
00:09:55,867 --> 00:09:57,066
You don't get an overabundance
331
00:09:57,066 --> 00:09:58,300
-of vanilla flavor.
-Yeah.
332
00:09:58,300 --> 00:09:59,367
-Light.
-Really well-balanced.
333
00:09:59,367 --> 00:10:00,600
-Yeah. Exactly.
-Delicious.
334
00:10:01,266 --> 00:10:02,567
One minute on the baba.
335
00:10:02,567 --> 00:10:04,367
[man] A crisp char
on the outside,
336
00:10:04,367 --> 00:10:05,767
but then in the middle,
337
00:10:05,767 --> 00:10:07,166
it's so fluffy and delicious.
338
00:10:07,166 --> 00:10:08,967
And you have
this nice little whipped cream
339
00:10:08,967 --> 00:10:11,000
that gives it
a little more sweetness.
340
00:10:11,000 --> 00:10:12,600
Did you do
the free shot of rum?
341
00:10:12,600 --> 00:10:15,066
I always have to add
a little rum to my meal.
342
00:10:15,066 --> 00:10:17,467
Look at that, just pouring
that rum right on that.
343
00:10:17,467 --> 00:10:18,867
It's maple syrup.
344
00:10:18,867 --> 00:10:20,700
I have your chicken
and waffles for you.
345
00:10:20,700 --> 00:10:22,767
[man] I think everyone
who comes in here,
immediately, like,
346
00:10:22,767 --> 00:10:25,066
"Wow, something special is
happening here."
347
00:10:25,066 --> 00:10:26,200
[woman] You can
get pizzas here
348
00:10:26,200 --> 00:10:27,266
that you might
not be able to get
349
00:10:27,266 --> 00:10:29,400
at your normal pizza place.
350
00:10:29,400 --> 00:10:30,667
[Brian] Pepperoni coming out.
351
00:10:30,667 --> 00:10:33,166
The pepperoni pizza here
is insane.
352
00:10:33,166 --> 00:10:34,967
[Guy] You said you'd make us
a pepperoni pizza,
353
00:10:34,967 --> 00:10:36,066
and I'm like, "Really?"
354
00:10:36,066 --> 00:10:37,867
So our pepperoni pizza is
355
00:10:37,867 --> 00:10:39,367
completely unique
from everywhere else.
356
00:10:39,367 --> 00:10:41,100
-All right, let's go.
-[Brian] All right,
pizza dough.
357
00:10:41,100 --> 00:10:42,100
Cambridge tap water,
358
00:10:42,100 --> 00:10:43,200
olive oil,
359
00:10:43,200 --> 00:10:44,400
-sourdough starter.
-[Guy] Got it.
360
00:10:44,400 --> 00:10:45,967
-High gluten flour.
-The salt.
361
00:10:45,967 --> 00:10:47,767
-A little bit of sugar.
-[Guy] Just a touch.
362
00:10:47,767 --> 00:10:49,367
We mix it
for about 5 to 10 minutes
363
00:10:49,367 --> 00:10:51,100
-until the dough
comes together.
-Got it.
364
00:10:51,100 --> 00:10:52,100
Then we let it set
for an hour,
365
00:10:52,100 --> 00:10:54,100
put it back on
on a higher speed,
366
00:10:54,100 --> 00:10:55,767
roll it into balls,
367
00:10:55,767 --> 00:10:57,266
and then we let it ferment
for 72 hours.
368
00:10:57,266 --> 00:10:58,300
-Three days. Wow.
-Three days.
369
00:10:58,300 --> 00:11:00,567
What else makes
this pepperoni pizza
so special?
370
00:11:00,567 --> 00:11:02,867
Our tomato sauce. Start
with whole canned tomatoes,
371
00:11:02,867 --> 00:11:03,867
a little sugar,
372
00:11:03,867 --> 00:11:05,166
-a little salt...
-[Guy] Salt.
373
00:11:05,166 --> 00:11:07,133
[Brian] ...cayenne,
dried oregano.
374
00:11:07,600 --> 00:11:09,266
That is our tomato sauce.
375
00:11:09,266 --> 00:11:10,266
We got to make the vincotto.
376
00:11:10,266 --> 00:11:11,166
That's actually Italian.
377
00:11:11,166 --> 00:11:12,767
I know that one,
'cause it sounds Italian.
378
00:11:12,767 --> 00:11:13,934
[Guy and Hunter
in Italian accent]
Oh, fragile.
379
00:11:13,934 --> 00:11:15,367
[in Italian accent] Fragile.
[in normal accent] Exactly.
380
00:11:15,367 --> 00:11:16,767
-Red wine.
-[Guy in normal accent]
A little sugar.
381
00:11:16,767 --> 00:11:19,166
-Sumac.
-A little lemony citrusiness.
382
00:11:19,166 --> 00:11:20,266
[Brian] Fennel seeds.
383
00:11:20,266 --> 00:11:22,266
Coriander seeds.
Black peppercorns.
384
00:11:22,266 --> 00:11:23,367
Juniper.
385
00:11:23,367 --> 00:11:24,600
-Fresh thyme.
-Lawn trimmings.
386
00:11:24,600 --> 00:11:26,100
And then we reduce
this down, strain it,
387
00:11:26,100 --> 00:11:28,367
-we get a beautiful syrup.
-Let's see it.
388
00:11:28,367 --> 00:11:30,567
-Look at that delicate dough.
-[Hunter] That's beautiful.
389
00:11:30,567 --> 00:11:32,767
[Brian] Then
our beautiful tomato sauce.
390
00:11:32,767 --> 00:11:34,033
Freshly grated
mozzarella cheese
391
00:11:34,033 --> 00:11:36,166
-that comes from down
in Connecticut.
-[Guy] Keep it local.
392
00:11:36,166 --> 00:11:37,667
[Brian] Caramelized onions.
393
00:11:37,667 --> 00:11:39,300
Not your
everyday pepperoni pizza.
394
00:11:39,300 --> 00:11:41,066
[Brian] So these are
your cup and chars.
395
00:11:41,066 --> 00:11:42,667
It's about 50 slices.
396
00:11:42,667 --> 00:11:45,367
-Jeez.
-You can't count that high.
397
00:11:45,367 --> 00:11:47,667
-Seven, twelve...
-Seven.
398
00:11:47,667 --> 00:11:48,734
-...fifteen.
-Four hundred!
399
00:11:48,734 --> 00:11:50,266
-What kind of wood are
we using?
-[Brian] Maple.
400
00:11:50,266 --> 00:11:51,667
Oh. 'Cause we use plywood.
401
00:11:51,667 --> 00:11:53,000
And you know what?
Railroad tie.
402
00:11:53,000 --> 00:11:55,000
-It gives a spiciness to it.
-[Hunter] Mm-hmm.
403
00:11:55,000 --> 00:11:56,166
[Guy] In the wood-fired oven,
404
00:11:56,166 --> 00:11:57,767
we get done cooking that pizza
with the kids' furniture?
405
00:11:57,767 --> 00:11:59,300
-Yes.
-[all laughing]
406
00:12:00,266 --> 00:12:01,200
[Guy] Next time,
407
00:12:01,200 --> 00:12:03,100
think about putting
some pepperoni in it.
408
00:12:03,100 --> 00:12:06,100
[Brian] Give it some
of our vincotto we made.
409
00:12:06,100 --> 00:12:08,233
[Guy] You need a chainsaw
to get through the pepperoni.
410
00:12:10,967 --> 00:12:12,300
-[Hunter] Mm.
-Wow.
411
00:12:12,300 --> 00:12:14,800
The dough, I mean,
what an absolute vessel
just to do it all in.
412
00:12:14,800 --> 00:12:16,166
That's 72 hours, bro.
413
00:12:16,166 --> 00:12:18,266
-That is a cloud.
-Oh, look at that.
414
00:12:18,266 --> 00:12:21,600
I can't believe
how much pepperoni
you put on there.
415
00:12:21,600 --> 00:12:24,000
If you didn't have
that vincotto on there
416
00:12:24,000 --> 00:12:25,800
and you didn't have
those caramelized onions
on there,
417
00:12:25,800 --> 00:12:27,367
it would be
too much pepperoni.
418
00:12:27,367 --> 00:12:30,967
The sweetness
and the caramelization is
419
00:12:30,967 --> 00:12:32,667
really what puts
this together.
420
00:12:32,667 --> 00:12:34,667
That is not your average
2:00 a.m. pizza right there.
421
00:12:34,667 --> 00:12:35,734
That's a dynamite pie.
422
00:12:36,700 --> 00:12:38,166
Pepperoni pizza for you.
423
00:12:38,166 --> 00:12:40,467
The dough actually
runs the show, if you ask me.
424
00:12:40,467 --> 00:12:41,433
Really pillowy.
425
00:12:41,433 --> 00:12:43,367
-Pillowy?
-Yeah. Memory foam
for the soul.
426
00:12:43,367 --> 00:12:44,333
-Jeez.
-[guys laughing]
427
00:12:44,333 --> 00:12:46,667
It's probably
the best pepperoni I ever had.
428
00:12:46,667 --> 00:12:49,467
Take the extra bread,
do a little dip, dip.
429
00:12:49,467 --> 00:12:51,266
[Guy] Soak it up,
a little of the vincotto.
430
00:12:51,266 --> 00:12:53,467
-How do you spell that?
-Wrong every time.
431
00:12:53,467 --> 00:12:55,100
[Brian] Get
that prosciutto on there.
432
00:12:55,100 --> 00:12:56,433
Source just does it right.
433
00:12:56,433 --> 00:12:58,700
[Guy] The discipline
that you guys have
put together is just
434
00:12:58,700 --> 00:13:00,900
doing food as great as you can
435
00:13:00,900 --> 00:13:02,033
locally sourced.
436
00:13:02,033 --> 00:13:03,367
I can't imagine what else is
going on inside that head.
437
00:13:03,367 --> 00:13:04,900
-Dynamite. Bye-bye.
-[Hunter] Well done.
438
00:13:04,900 --> 00:13:06,100
-Wild.
-Say 'bye-bye."
439
00:13:06,100 --> 00:13:07,333
-Bye-bye.
-Bye-bye.
440
00:13:10,300 --> 00:13:12,467
[Guy] Coming up,
a real deal Italian joint
441
00:13:12,467 --> 00:13:13,767
in San Luis Obispo...
442
00:13:13,767 --> 00:13:15,467
Oh, from the angels.
443
00:13:15,467 --> 00:13:17,367
...cranking out
fresh made pasta...
444
00:13:17,367 --> 00:13:18,700
That's the money bite
right there.
445
00:13:18,700 --> 00:13:20,467
...and putting a classic dish
446
00:13:20,467 --> 00:13:22,100
-right onto the dough.
-Genius.
447
00:13:22,100 --> 00:13:25,200
You have the best
of all the worlds
coming together.
448
00:13:28,367 --> 00:13:30,700
[peppy
instrumental music playing]
449
00:13:32,800 --> 00:13:34,100
So I'm here in downtown SLO,
450
00:13:34,100 --> 00:13:35,567
San Luis Obispo, California.
451
00:13:35,567 --> 00:13:36,900
Great college town.
452
00:13:36,900 --> 00:13:38,266
I'm on the corner
of Broad and Higuera.
453
00:13:38,266 --> 00:13:40,166
There is every kind of store
you can imagine.
454
00:13:40,166 --> 00:13:41,467
When you're done shopping,
what do you want?
455
00:13:41,467 --> 00:13:43,066
You want a great Italian joint
to go to,
456
00:13:43,066 --> 00:13:45,467
and one with a dynamite story.
Check this out.
457
00:13:45,467 --> 00:13:46,500
They meet in Italy.
458
00:13:46,500 --> 00:13:48,767
He flies over to the States.
They get engaged.
459
00:13:48,767 --> 00:13:50,266
They take over
the family restaurant.
460
00:13:50,266 --> 00:13:51,467
Well, the rest is history.
461
00:13:51,467 --> 00:13:52,634
This is Flour House.
462
00:13:53,300 --> 00:13:54,767
Risotto cacio e pepe.
463
00:13:54,767 --> 00:13:57,100
This is as close as it gets
to being in Italy.
464
00:13:57,100 --> 00:13:59,367
[woman 2] Everything is
direct from Naples.
465
00:13:59,367 --> 00:14:00,767
The flour, you name it.
466
00:14:00,767 --> 00:14:03,066
[Alberto] Gnocchetti go
in the water.
467
00:14:03,066 --> 00:14:04,300
For me,
it's like I never left.
468
00:14:04,300 --> 00:14:06,667
[Guy]
But Chef Alberto Russo did
469
00:14:06,667 --> 00:14:08,000
after following
his wife, Gessica,
470
00:14:08,000 --> 00:14:10,367
from Italy
to her native California
471
00:14:10,367 --> 00:14:12,900
and straight
into the family biz.
472
00:14:12,900 --> 00:14:15,767
This was originally
my mom and dad's restaurant,
473
00:14:15,767 --> 00:14:17,266
-but it was a different one.
-So it didn't look like this?
474
00:14:17,266 --> 00:14:19,300
-[Gessica] Nothing like this.
-[Guy] ' Cause this is sexy.
475
00:14:19,300 --> 00:14:20,867
This is a big playground
for you,
476
00:14:20,867 --> 00:14:22,166
-isn't it?
-It is.
477
00:14:22,166 --> 00:14:23,367
-[Guy] You have all your toys.
-[Alberto] I do.
478
00:14:23,367 --> 00:14:25,166
I didn't buy it, though.
She bought it.
479
00:14:25,166 --> 00:14:27,000
-She bought it.
-I know who the boss is.
480
00:14:27,000 --> 00:14:28,567
[man] It's a festive place.
481
00:14:28,567 --> 00:14:29,667
The food is spot on.
482
00:14:29,667 --> 00:14:31,367
Genovese ragu.
483
00:14:31,367 --> 00:14:33,066
[woman 2] Oh,
this is the Genovese.
484
00:14:33,066 --> 00:14:34,767
The pasta is handmade.
485
00:14:34,767 --> 00:14:37,000
[woman 3]
It's an amazing marriage
486
00:14:37,000 --> 00:14:38,300
of beef and prosciutto.
487
00:14:38,300 --> 00:14:40,867
[woman 3] I can't tell you
how they make it,
488
00:14:40,867 --> 00:14:43,700
but I sure do
enjoy eating it. [laughs]
489
00:14:44,500 --> 00:14:45,567
All right, Chef,
let's get into it.
490
00:14:45,567 --> 00:14:47,467
[Alberto] We're going
to make the mezzi paccheri.
491
00:14:47,467 --> 00:14:50,367
We just have semolina flour
and water.
492
00:14:50,367 --> 00:14:53,367
Once it gets fully mixed,
it'll start the extruding.
493
00:14:53,367 --> 00:14:55,600
Next step, we're going
to make the Genovese.
494
00:14:55,600 --> 00:14:57,867
Genovese is
a mix of salty meat,
495
00:14:57,867 --> 00:14:59,166
onions, and white wine.
496
00:14:59,166 --> 00:15:01,266
[Alberto] Yes.
Olive oil and butter.
497
00:15:01,266 --> 00:15:02,800
Put some ground beef in it,
498
00:15:02,800 --> 00:15:03,800
prosciutto gambetto.
499
00:15:03,800 --> 00:15:05,000
The trimmings
of the prosciutto.
500
00:15:05,000 --> 00:15:06,500
-[Alberto] Cocoa powder.
-What?
501
00:15:06,500 --> 00:15:08,800
Yes. So the cocoa powder will
give that balance
502
00:15:08,800 --> 00:15:10,300
of bitterness and sweetness.
503
00:15:10,667 --> 00:15:12,467
Celery, carrot juice,
504
00:15:12,467 --> 00:15:14,266
-and we just add
our onions in.
-Got it.
505
00:15:14,266 --> 00:15:16,266
[Alberto]
Now that the onions are
nice and cooked,
506
00:15:16,266 --> 00:15:17,266
we do the white wine
507
00:15:17,266 --> 00:15:19,000
and let it cook for about two
to three hours.
508
00:15:19,000 --> 00:15:20,000
-And that's it.
-Got it.
509
00:15:20,000 --> 00:15:22,166
[Alberto] Next step,
with the provolone sauce.
510
00:15:22,166 --> 00:15:24,367
-So is this
imported provolone?
-It is.
511
00:15:24,367 --> 00:15:28,467
Italian provolone is salty,
and tangy and sharp,
512
00:15:28,467 --> 00:15:30,066
and a little bit drier.
513
00:15:30,066 --> 00:15:31,567
-Whatever comes out.
-Yeah, you don't know
514
00:15:31,567 --> 00:15:32,834
whatever falls in your hand.
515
00:15:33,266 --> 00:15:34,200
Oh!
516
00:15:34,200 --> 00:15:35,300
From the angels.
517
00:15:35,300 --> 00:15:36,367
Mmm.
518
00:15:36,367 --> 00:15:38,000
-That's going
to be good. Yeah.
-Okay, perfect.
519
00:15:38,000 --> 00:15:39,166
-Milk, room temperature...
-Right.
520
00:15:39,166 --> 00:15:40,467
[Alberto]
...and a little heavy cream.
521
00:15:40,467 --> 00:15:41,700
[mixer whirring]
522
00:15:42,300 --> 00:15:44,300
[Alberto] Cook the pasta
in the boiling water.
523
00:15:44,300 --> 00:15:45,867
Our ragu in a saute pan.
524
00:15:45,867 --> 00:15:48,166
My mouth, it's like
when the dam is going to break
525
00:15:48,166 --> 00:15:49,800
and beep, beep, beep.
526
00:15:49,800 --> 00:15:51,100
[instrumental music playing]
527
00:15:51,100 --> 00:15:52,266
[Alberto]
A little Parmigiano cheese.
528
00:15:52,266 --> 00:15:55,467
[Guy] Finishing that last cook
of the pasta in the sauce.
529
00:15:55,467 --> 00:15:57,100
Just take your time
and do it slower.
530
00:15:57,100 --> 00:15:58,266
You're going to kill me.
531
00:15:58,266 --> 00:16:00,066
[music slows down]
532
00:16:00,066 --> 00:16:02,400
-[music speeds back up]
-[Alberto] Tiny bit of green.
533
00:16:03,266 --> 00:16:04,900
That's the money bite
right there.
534
00:16:07,100 --> 00:16:09,266
Genovese is one
of my favorite dishes.
535
00:16:09,266 --> 00:16:11,600
I make it at home
once a month.
536
00:16:11,600 --> 00:16:13,066
It has a salinity to it
537
00:16:13,066 --> 00:16:14,567
because of the prosciutto.
538
00:16:14,567 --> 00:16:16,300
The provolone cream sauce...
539
00:16:17,600 --> 00:16:18,767
That creaminess
that you're getting,
540
00:16:18,767 --> 00:16:20,300
the saltiness from it,
541
00:16:20,300 --> 00:16:21,700
is a perfect play-in.
542
00:16:21,700 --> 00:16:24,767
The piece of it that really
makes it all sing, Chef,
543
00:16:24,767 --> 00:16:26,000
is the pasta.
544
00:16:28,200 --> 00:16:29,467
It has a great bite to it,
545
00:16:29,467 --> 00:16:30,867
made fresh.
546
00:16:30,867 --> 00:16:33,000
It's a real center
of the plate.
547
00:16:33,800 --> 00:16:34,634
Mm.
548
00:16:34,634 --> 00:16:37,100
I would come back
just to get this.
549
00:16:37,100 --> 00:16:39,000
-Absolutely.
-Excellent.
550
00:16:39,000 --> 00:16:41,367
[waitress] I have
the mezzi paccheri
alla Genovese.
551
00:16:41,367 --> 00:16:43,567
The sauce is so perfect.
552
00:16:43,567 --> 00:16:45,667
The meat just melts
in your mouth.
553
00:16:45,667 --> 00:16:48,166
I really like
the provolone cream on top.
554
00:16:48,166 --> 00:16:49,100
Oh, it's so good.
555
00:16:49,100 --> 00:16:50,867
How did you find Flour House?
556
00:16:50,867 --> 00:16:52,367
I was walking on the street,
557
00:16:52,367 --> 00:16:54,100
I used my Italian nose,
558
00:16:54,100 --> 00:16:55,567
and I was like,
"Okay, this is real".
559
00:16:55,567 --> 00:16:57,000
[waitress] I have
the Maraglia here.
560
00:16:57,000 --> 00:16:59,200
It was a little bit
of a challenge
in the beginning.
561
00:16:59,200 --> 00:17:00,467
Like, people would walk in,
562
00:17:00,467 --> 00:17:01,367
and they would walk out
563
00:17:01,367 --> 00:17:02,767
because too many names were
564
00:17:02,767 --> 00:17:04,667
-too Italian on the menu.
You know what I mean?
-[Gessica] Oh, yeah.
565
00:17:04,667 --> 00:17:05,667
But the past three years,
566
00:17:05,667 --> 00:17:08,000
we are on the top 50
best pizza in the country.
567
00:17:08,000 --> 00:17:09,166
-Congratulations.
-[both] Thank you.
568
00:17:09,166 --> 00:17:12,166
[man] Albie has
the Ferrari of pizza ovens.
569
00:17:12,166 --> 00:17:13,066
He really does it right.
570
00:17:13,066 --> 00:17:14,767
-You got more food for me?
-Pizza dough.
571
00:17:14,767 --> 00:17:16,900
Got your carbonara
al cacio e pepe.
572
00:17:16,900 --> 00:17:19,266
[woman] They took
a classic dish
573
00:17:19,266 --> 00:17:21,100
and turned it into a pizza.
574
00:17:21,100 --> 00:17:22,900
We'll see you in a bit.
Hanging out in SLO.
575
00:17:23,700 --> 00:17:24,533
For such a tiny room,
576
00:17:24,533 --> 00:17:26,266
that's, like,
the longest pizza peel
577
00:17:26,266 --> 00:17:27,300
that I've ever seen.
578
00:17:27,300 --> 00:17:30,100
I have a high complex,
579
00:17:30,100 --> 00:17:32,100
so everything
that I buy is bigger.
580
00:17:32,467 --> 00:17:33,667
I got it. No, I-- I--
581
00:17:33,667 --> 00:17:35,767
-it looked
like you towered over it.
-...like a Roman...
582
00:17:35,767 --> 00:17:37,767
I know. I did.
583
00:17:37,767 --> 00:17:39,400
Welcome back. Triple D,
hanging out in SLO.
584
00:17:39,400 --> 00:17:41,100
That's San Luis Obispo,
585
00:17:41,100 --> 00:17:42,867
where Chef Alberto
and his wife Gessica have
586
00:17:42,867 --> 00:17:44,100
Flour House.
587
00:17:44,100 --> 00:17:46,000
Queen Margherita ready,
on the peel.
588
00:17:46,000 --> 00:17:46,834
This is the only place
589
00:17:46,834 --> 00:17:48,467
within I don't know
how many miles
590
00:17:48,467 --> 00:17:50,967
that you can get
a real Italian pizza.
591
00:17:50,967 --> 00:17:51,900
Carbonara coming up.
592
00:17:51,900 --> 00:17:54,200
The carbonara pizza,
it's a delicious dish.
593
00:17:54,200 --> 00:17:57,367
It comes with
this crunchy Parmesan chip,
594
00:17:57,367 --> 00:17:58,900
and then they use an egg yolk
595
00:17:58,900 --> 00:18:01,500
-in the actual sauce.
-It's just like heaven.
596
00:18:01,500 --> 00:18:03,500
We're making pizza now.
Give it to me.
597
00:18:03,500 --> 00:18:05,600
[Alberto] We're going
to start with the dough.
598
00:18:05,600 --> 00:18:06,667
So we put the water in.
599
00:18:06,667 --> 00:18:08,467
-Fresh yeast.
-Fresh yeast, correct.
600
00:18:08,467 --> 00:18:09,667
Double zero flour,
601
00:18:09,667 --> 00:18:11,266
to give a little bit more
of a pop-pop
602
00:18:11,266 --> 00:18:13,467
-on the crust at the end.
-A little pop-pop.
603
00:18:13,467 --> 00:18:14,900
[Alberto] We let it mix
10 minutes.
604
00:18:14,900 --> 00:18:17,000
We go with sea salt.
Extra flour.
605
00:18:17,000 --> 00:18:19,000
-[Guy] And a little olive oil.
-Rest for another hour.
606
00:18:19,000 --> 00:18:20,066
-[Guy] Got it.
-And we do the balls.
607
00:18:20,066 --> 00:18:21,467
[Guy] What are we going
to work on next?
608
00:18:21,467 --> 00:18:23,500
The bechamel
for the base for the pizza.
609
00:18:23,500 --> 00:18:24,500
Butter,
610
00:18:24,500 --> 00:18:25,967
flour, milk.
611
00:18:25,967 --> 00:18:27,400
-[Guy] Make a little roux.
-Salt.
612
00:18:27,400 --> 00:18:29,100
[Guy] Slowly whisk in
the egg yolks.
613
00:18:29,100 --> 00:18:30,500
-[Alberto] Yes.
-Beautiful.
614
00:18:30,500 --> 00:18:32,100
Now we're going to make
the cacio e pepe sauce.
615
00:18:32,100 --> 00:18:33,266
Cacio e pepe sauce.
616
00:18:33,266 --> 00:18:34,767
[Alberto] White pepper, milk.
617
00:18:34,767 --> 00:18:36,166
Stir it just for a minute.
618
00:18:36,166 --> 00:18:37,367
Going to strain out
the pepper.
619
00:18:37,367 --> 00:18:38,967
Needs to be
really smooth cream.
620
00:18:38,967 --> 00:18:40,400
[Guy] This is
the finishing sauce.
621
00:18:40,400 --> 00:18:42,600
-Correct. Gelatin.
-With gelatin?
622
00:18:42,600 --> 00:18:43,400
[Alberto] We apply it
on the pizza
623
00:18:43,400 --> 00:18:44,967
when it's really hot
at the oven...
624
00:18:44,967 --> 00:18:46,467
-Right.
-...so we need the stability
625
00:18:46,467 --> 00:18:48,266
-so it doesn't melt.
-All right.
626
00:18:48,266 --> 00:18:50,200
[Alberto] We add the pecorino
and Parmigiano.
627
00:18:50,967 --> 00:18:52,233
The rest of it
with the gelatin.
628
00:18:53,000 --> 00:18:55,467
Whipped cream
for the cacio e pepe,
629
00:18:55,467 --> 00:18:56,634
and put in a piping bag--
630
00:18:56,634 --> 00:18:58,467
And this will be ready
to finish the top
of the pizza?
631
00:18:58,467 --> 00:18:59,700
-[Alberto] Yes.
-I love it.
632
00:19:01,367 --> 00:19:02,700
I got to hold on to that one.
633
00:19:02,700 --> 00:19:04,467
Next step, guanciale,
634
00:19:04,467 --> 00:19:06,000
cured pork cheeks.
635
00:19:06,000 --> 00:19:08,233
-We cut it on the slicer.
-Super thin.
636
00:19:09,066 --> 00:19:10,500
Creamy, sweet.
637
00:19:10,500 --> 00:19:12,667
-Mm.
-This is our proofed dough.
638
00:19:12,667 --> 00:19:15,066
Push all the air to the side.
639
00:19:15,066 --> 00:19:15,934
We slap it.
640
00:19:15,934 --> 00:19:17,800
Now we go
with our egg yolk bechamel,
641
00:19:17,800 --> 00:19:18,767
the guanciale,
642
00:19:18,767 --> 00:19:20,567
mozzarella cheese, pull it.
643
00:19:20,567 --> 00:19:23,000
90 seconds,
and it should be ready to go.
644
00:19:23,000 --> 00:19:25,367
Look at that.
When it blisters like this,
645
00:19:25,367 --> 00:19:27,066
that says to me
we did it the right way.
646
00:19:27,066 --> 00:19:29,367
Cacio e pepe,
Parmigiano chips.
647
00:19:29,367 --> 00:19:30,233
We do not cut it.
648
00:19:30,233 --> 00:19:32,100
So the guest gets
to see it this way,
649
00:19:32,100 --> 00:19:34,066
and then they have
to fight over it at the table.
650
00:19:34,066 --> 00:19:35,667
[Alberto] So,
you know, the eyes wants
651
00:19:35,667 --> 00:19:36,867
their party, right?
652
00:19:36,867 --> 00:19:38,166
[Guy] I'm not gonna wreck it.
653
00:19:38,166 --> 00:19:39,634
Just stare at it for a while.
654
00:19:40,667 --> 00:19:42,400
-[bell dings]
-Okay, I've waited.
655
00:19:46,166 --> 00:19:47,467
I hate it.
656
00:19:47,467 --> 00:19:48,900
I hate it so much
we should make another one
657
00:19:48,900 --> 00:19:50,734
and just let me see
if I hate it again.
658
00:19:53,100 --> 00:19:56,000
You have the best
of all the worlds
coming together.
659
00:19:57,166 --> 00:19:59,667
The pizza dough is
light, chewy.
660
00:19:59,667 --> 00:20:02,100
To get to both of them isn't
the easiest thing to do.
661
00:20:02,100 --> 00:20:04,567
The Parmesan crisp is
fantastic.
662
00:20:04,567 --> 00:20:05,667
The carbonara bechamel,
663
00:20:05,667 --> 00:20:08,266
putting the egg yolk into it
really elevates that.
664
00:20:08,266 --> 00:20:10,667
And then this little kiss
at the end
665
00:20:10,667 --> 00:20:12,667
with the cacio e pepe is
genius.
666
00:20:12,667 --> 00:20:14,767
The whole thing, fantastic.
667
00:20:14,767 --> 00:20:16,667
Carbonara, al cacio e pepe.
668
00:20:16,667 --> 00:20:18,166
It's awesome. Full of flavor.
669
00:20:18,166 --> 00:20:19,467
This meat is incredible.
670
00:20:19,467 --> 00:20:21,567
The cheese on top, delicious.
671
00:20:21,567 --> 00:20:22,600
That's my buddy Luke.
672
00:20:22,600 --> 00:20:24,100
Carlos and I have
known each other
673
00:20:24,100 --> 00:20:24,800
for a really long time,
674
00:20:24,800 --> 00:20:26,667
-and it's legit.
-It's awesome.
675
00:20:26,667 --> 00:20:29,367
Gnocchetti ready to go
for table 19, please.
676
00:20:29,367 --> 00:20:31,200
We'd be here every night
if we could.
677
00:20:31,200 --> 00:20:33,100
You might be
in a college town,
678
00:20:33,100 --> 00:20:35,500
but you could be cooking
in New York City.
679
00:20:35,500 --> 00:20:37,200
-Dynamite, my friend.
Fantastic.
-Appreciate it.
680
00:20:37,200 --> 00:20:38,266
[Alberto] Thank you.
681
00:20:38,266 --> 00:20:39,400
So that's it for this edition
682
00:20:39,400 --> 00:20:40,600
of Diners, Drive-ins,
and Dives.
683
00:20:40,600 --> 00:20:41,533
But don't you worry.
684
00:20:41,533 --> 00:20:43,567
There's funky joints
all over this country.
685
00:20:43,567 --> 00:20:45,367
And I'll be looking
for you next time on...
686
00:20:45,367 --> 00:20:48,567
-[all] Triple D!
-[all cheering]
687
00:20:48,567 --> 00:20:50,100
Guy, that is...
688
00:20:50,100 --> 00:20:51,233
These go back here.
689
00:20:53,000 --> 00:20:54,800
[Kathleen] Thank you.
Thank you.
690
00:20:54,800 --> 00:20:56,300
-Thank you.
-[cutlery clinking]
691
00:20:56,300 --> 00:20:57,867
-[Kathleen chuckles]
-It's fine.
692
00:20:57,867 --> 00:21:00,066
-Got it.
-[Kathleen chuckles]