Hey there, I'm Guy Fieri and we're rolling out,
looking for America's greatest diners, drive-ins and dives.
This trip...
-Boom! -[man laughing]
...we've got chicken...
Delicious.
-...steak... -Uh-huh.
...and some crazy cake.
Take us to flavor town, brother.
There's winner wings in Wyoming...
-Legit? -Legit, for real.
[Guy Fieri] ...Venezuelan in Puerto Rico...
The arepa's perfect.
You eat it and you say, "Mmm."
[Guy] ...and I've got chef Marc Murphy with me in Cleveland...
Go, go, you're gonna mess it up!
...at a two-for-one joint..
Genius.
...twisting a frozen favorite...
That's some of the best ice cream we've tried on Triple D.
...alongside hot ramen like you've never seen befor
Not good, not great, outstanding.
That's all right here, right now, on Diners, Drive-ins, and Dives!
So I'm here in Cleveland with my good buddy, chef Marc Murphy,
Hey, Murph, if I could offer you scratch-made, hand-made ice cream
or scratch-made, hand-made ramen,
which would you prefer?
Well, it's cold out. I'd go for the ramen.
[Guy] What if I could offer you both?
In the same restaurant? I'd call you crazy.
Well, call me crazy. Let's call this place Mason's Creamery.
We're gonna need a brie strawberry ice cream and a tonkatsu ramen.
-How long have you folks been coming here? -Years.
I consider myself a big fan.
Here's your hoisin duck ramen.
They just put so much effort and love into making every dish.
[Guy] And it really did start with love
between owners, Helen Qin and Jesse Mason.
Jesse and I met in LA, started dating.
I started dragging him to ice cream places,
and one day, he was like, "I'm gonna cut out the middle man,
get her an ice cream maker."
Were you guys cooks, chefs at the time?
No.
I work in real estate, and...
I worked for a company, we built TV sets
and then theme park ride theatrical elements.
-Oh. -Well, this is a natural transition.
-That's what I was gonna say. -Yeah, yeah, yeah.
[Guy] Eventually, the couple moved to Clevelan
where Jesse made ice cream his full-time gig.
Part of our thing was always doing flavors
that people weren't familiar with.
Coconut pandan ice cream bubble waffle, up.
[customer 1] You can taste the coconut..
And who'd know that they'd put cake in the ice cream?
-[Guy] What are we making? -Coconut ice cream...
-[Guy] Okay. -[Jesse Mason] ...with a pandan chiffon cake.
What's pandan?
Pandan is a Southeast Asian leaf.
It's got a really nice nutty flavor.
-You're gonna make something with this? -Oh, absolutely.
-You know that I'm trusting you right now? -All right.
We're gonna make the ice cream custard base.
Whole milk, heavy cream, coconut cream.
Bring this up to 135. While we're doing that,
we're gonna take our egg yolks and sugar.
Whisk, kind of tempering in the eggs so they don't curdle.
You don't want scrambled eggs.
Oh, that'd be gross. Scrambled egg ice cream.
-[Jesse] Salt... -What temperature are we bringing this up to, chef?
-[Jesse] 145. -[Guy] Then let it cool.
What's our next move?
[Jesse] We're gonna make a cake.
-Oh, it's cake and ice cream. -Cake and ice cream.
Is the ice cream going into the cake,
or is it the cake and your putting ice cream on top of it?
It is the ice cream, and then the cake is getting folded into it.
You're gonna bake a cake with the panda?
-Pandan. -The pandan, okay.
I don't want any panda cake.
[Jesse] So we're gonna take the pandan leaves and just cut them up.
[Guy] Coconut milk in.
We're gonna bring it up to about 120 degrees.
-Cool that down and strain it. -[Jesse] Exactly.
[Guy] Okay, so the pandan coconut cream...
This is avocado oil, sugar, salt, egg yolks,
a little bit of pandan extract.
-[Marc Murphy] That's it? -Yep, that's it.
Start blending that up until it's a little bit foamy.
Make it foamy for your homie.
[Jesse] Sift in some flour, mix it up just nice.
[imitating Borat] Making it nice.
Making very nice.
Whisk some egg whites into nice stiff peaks.
Fold that in here. We're gonna throw this into a springform pan.
[Guy] Bake this at what temp for how long?
350 for about 45 minutes.
[Guy] All right, cake is done, cake is frozen.
-Why do you freeze it? -[Jesse] It's easier to cut up.
All right, let's drop that ice cream in the machine.
Yep, into the batch freezer
-[Guy] How long? -Uh, 8 to 10 minutes.
Got it. When does the coconut go in?
With the chunks of cake.
All right, so when the ice cream starts to dispense,
someone's sitting here, coconut, cake, coconut, cake.
-With a spatula, just working it. -Your lucky that we're here.
Yeah. All right, start throwing them in.
Go, go, go! You're gonna mess it up!
-Start throwing it, yeah. -Go, Murph. Ah, Murph, come on!
[Marc] Who's doing a better job?
-Look at that, I'm done. -Ha-ha. Oh, yeah.
-I won. -Look who topped off.
We'll throw this into the blast chiller,
-negative 40. -I don't think we're supposed to eat right now.
-Okay, go ahead. -[Jesse] You can... Oh, it's completely edible.
I cream came out of the machine. We gotta try it.
-That's delicious. -Yeah.
Thank you.
Silky, creamy, rich, unique.
The pandan is actually this beautiful backdrop note to this thing,
sort of a little nuttiness.
But it's, like, so airy and delicious.
Dude, I'mma tell you what,
that is some of the best ice cream we've tried on Triple D.
It's creative, it's something I've never seen before, unbelievable.
Coconut pandan egg waffle for you?
Perfect, decadent, my goodness.
[Guy] This is Callen here.
Dude, you know great food. Your dad is the famous chef, Marc Murphy.
This is really good. There's cake in it, I've never seen that,
and it tastes like coconut.
Your dad put the coconut in, I did the cake part.
-You wanna see the replay of us doing the cake. -Yeah.
[rewinding tape]
[indistinct speaking in slow motion]
Let's break this down. It's creamy, it's nutty,
it's got the added elements of the cake in there,
so it brings a whole completely different texture to it.
-Are you a newscaster? -I am not a newscaster.
-What do you do? -I am in healthcare.
-Boy, you are wasting your time there. -[all laughing]
You need to be reporting live.
Live from 44th and Bridge, where you can get the coconut pandan
with an egg waffle. [laughs]
-Boom! -[all laughing]
This is a cornerstone of the neighborhood.
[customer 2] When I moved to Cleveland,
one of the first recommendations I got was Mason's Creamery.
For either ice cream or ramen.
[cook] Raclette ramen, heard. Dropping noodles now, chef.
-Ramen's delicious. -It just warms your insides up.
When we come back, we're gonna see if this guy
can do the ramen like he does the ice cream.
All right, now, get some more spoons.
Okay, so the pandan coconut cream.
It does... It is...
-No, I can hold it when you smell it. -No, no, no, no.
-[Guy] We're really good friends. -I know you very well.
-[Guy] We are super close friends. -I'm not gonna...
-I'll smell it later. -[laughing]
Welcome back. Triple D is hanging out
in Cleveland, Ohio at Mason's Creamery,
and paling along with me, the one and only chef Marc Murphy.
And we just had ice cream, and it wasn't just ice cream
It was mind-blowing.
So not only do they do great, hand-crafted ice creams that are creative,
they also make ramen.
Got about 45 seconds left on the ramen, chef.
They cover both savory and sweet, so, one stop shop.
So when did the ramen come into play?
Obviously, winter in Cleveland, ice cream, a little slower.
We ended up saying, like, "Let's make our own ramen."
Raclette ramen up!
[customer 3] So raclette is, like, this big brick of cheese,
and they put fire to it,
and it gets all melty and gooey inside the ramen. It's really good.
You know, it's warm, and it's got a really rich flavor to it.
-[Guy] Well, let's get into this. -[Marc] What's happening?
All right, so this is gonna be a char siu,
which is a traditional Japanese and/or Chinese dish.
You start with skin-on pork belly, garlic...
-Just a little bit, huh? -Yeah, just a touch.
-[Jesse] ...ginger, sugar. -[Guy] Okay.
Roll this up and then truss up the char siu.
-Braising liquid will be? -[Jesse] Soy sauce, mirin...
-[Guy] Japanese cooking wine, yeah. -[Jessie] Yeah.
...and then water.
Toss it in the oven, 375 degrees.
Two hours on one side, flip it, another two hours,
pull it out, toss that into the walk-in, and then we can cut it up.
All right, chef, what are we working on?
All right. We're gonna be working on the broths.
Charred garlic, ginger and onions, toss in some water.
[Guy] Do you toss the water in or pour it in?
-[Jesse] It's a hybrid really. -[Guy] Okay.
-Oh, that was the toss. Okay. -Want the toss? All right.
[Jesse] The char siu burnt ends, chicken feet, and the pig's feet.
-How long is that gonna cook for? -Six hours.
[Jesse] We're gonna strain it off and then add mushroom salt,
sesame oil, light Korean soy sauce,
white pepper, and the cream cheese.
And that's gonna take it from our tonkatsu broth into our raclette broth.
-[Guy] Take us to Flavortown, brother. -[Jesse] All right.
Sprinkle this with a sugar, salt mixture, torch that.
Now, we're gonna melt our raclette cheese.
You have a raclette machine.
[Jesse] Put that under the broiler.
Noodles in, corn, pickled daikon radish, and the char siu.
These are soy-marinated eggs.
Okay, broth going down. I love raclette.
I do too, but do you like it in ramen?
Dude, I've never had it. I think this guy's losing his noodle.
[Jesse] All right, you guys ready for the cheese?
And that is our raclette ramen.
That's outstanding,
not good, not great, outstanding.
It's silky. The addition of the cream cheese is geniu
and it works in tandem with the funk of the raclette.
I can really taste the caramelization on the pork.
It's not supposed to work,
but once you have one bite of it, you're like "Of course that works."
[Marc] It's completely crazy, but, yeah, it's great.
You have the discipline, and you have the techniques...
-[slurping] -...and you have the... I'm sorry,
I don't know if you can hear me over the slurping that's happening.
-[laughing] -My friend over here's never had a meal.
One more piece of cheese. I don't want to leave it behind.
-Next level, dude. -Dude, thank you very much.
Got the raclette ramen for you.
[customer 4] The cheese is nice and soft
little bit of crispness on i goes great with the broth, with the noodles.
It's fantastic.
Whenever I want to impress someone, or I have someone visiting from out of town,
I always bring them here.
[Marc] When you told me we were coming to a place
and having ice cream and ramen,
-I thought we were... -He called me crazy.
I thought we were going to two different restaurants.
[Guy] You definitely are a visionary.
You've taken something and gone to another level with it.
Congratulations, wonderful job.
Up next, a wing truck gone wild in Laramie, Wyoming...
-[high-pitched] Oh, there's nothing hot about that. -[laughing]
...scoring with a quarterback's favorite...
Josh, I agree with you, man. Real deal.
...and sending out a full-on blitz.
You think maybe a little bit bigger container?
I think there's a big argument by people
of what's America's favorite food.
Well, back in the day it was hot dogs and apple pie.
Then people would say burger My son, Ryder, would say, "Of course, it's pizza."
But I don't think anybody can argue
one of the favorites is chicken wings.
I'm here in Laramie, Wyomin where an ex-diving coach
is going to the high deck on making dynamite wings.
This is Double Dub's.
Almost there, we got the wings!
These are my favorite in town. I don't let too much time pass without eating them.
[Trent Weitzel] Wing special with barbecue!
[customer 6] It's the detai that goes into the recipes
It's down to every little ingredient that he picks.
12 Krampus. Perfect.
[customer 7] Trent was a diving coach at the high school,
and he used to cook wings fo all of our coaches meetings
and then he got his first truck going.
[Guy] But the truck couldn' drive Trent Weitzel
into the mother of all wing competitions,
the National Buffalo Wing Festival in Buffalo, New York.
He wouldn't let me in, just because I wasn't a brick and mortar.
[Guy] But one of Trent's regular customers,
former University of Wyomin quarter back, Josh Allen,
turned out to be the game changer.
As soon as Josh became the quarterback for the Buffalo Bills,
I was like, "Do you know Josh Allen?
Well, he's a really good friend of mine, he loves Double Dub's."
-Josh, you're the man, dude. -[laughing]
[Guy] And so you go and compete finally?
[Trent] I was actually the first person
to win four awards as a rookie of the year.
[Guy] Well, congrats, man.
12 Spicy Bleu, number 17!
The Spicy Bleu 17 just represents Josh Allen's number in football.
Josh Allen loves Spicy Bleu wings here.
-What are we making today? -We're doing a Spicy Bleu,
which is a Buffalo bleu cheese sauce.
It's Josh Allen's favorite sauce.
You didn't name it after him? You'd sell way more if it was called the Josh Allen sauce.
- All right, well, what are making first? -[Trent] The house salt blen
This goes in 90% of all the sauces.
This is kosher salt, celery seed, black pepper,
garlic salt, celery salt, and onion powder,
-and then we just blend it. -[Guy] All right.
[Trent] Now, we're gonna mak the bleu cheese.
So we've got mayonnaise, sour cream,
-bleu cheese crumbles, salt blend. -[Guy] Okay.
The bleu cheese sits and steeps for about 24 hours.
-[Guy] And who taught you how to cook? -My ProStart teacher.
ProStart's an amazing program,
put on by the National Restaurant Association Educational Foundation,
something I've done for years.
-Next up, what are we on? -[Trent] Dry rub.
We have dried habaneros. So we blend these down.
[Guy] Seeds, stems, the whole enchilada.
-Chili powder, cayenne pepper, ground habanero. -Got it.
[Trent] Onion powder, kosher salts, black pepper,
garlic salt, celery seed. Blend it back up.
Now, we're gonna make our Spicy Bleu 17 sauce.
We got melted butter in here, bleu cheese crumbles, bleu cheese dressing.
Then this death sauce.
[Trent] It's really good.
-[high-pitched] Oh, there's nothing hot about that. -[laughing]
Then we're gonna whisk it to get the bleu cheese melted,
we add our house hot sauce.
So this cooks down. How long do the wings fry for?
[Trent] 8 minutes to get super, super crispy.
Then a little bit higher temperature.
[Guy] I am a well-done wing guy.
Nice and tacky.
Bleu cheese crumbles on top.
Delicious. Wings are nice and crispy, juicy, not dried out.
You want to get both those flavors.
You want to get the acid and that funk of bleu cheese and the creaminess,
but then you also want the spice and the heat of the wing sauce.
You put the two of them together,
it makes it another level of a creamy sauce.
Josh, I agree with you, man. Real deal.
[Trent] Spicy Bleu, number 17!
It's creamy, it's got some heat.
The bleu cheese and the hot sauce makes them a little bit tangy.
-[Guy] Legit? -Legit, for real.
[Trent] Habanero mustard.
Some of them are spicy. Some of them sweet.
-[Guy] What's your favorite? -Lime pepper.
[Guy] A dry rub?
-It's the ish, it's super good. -[laughing]
It's the ish.
I've got an MRE with W2.
WW2 sauce just leaves a little zing on your tongue.
When you think of a good base Buffalo, this is the sauce.
-So what are we into now? -We are making the WW2 sauce for our MRE.
Meal ready-to-eat. Basically, everything that Double Dub's has to offer.
Bleu cheese, fries and tots, shrapnel, which is a popcorn chicken,
wings on top, sauce on top of that.
This is one of the first sauces we won in Buffalo, New York
This is the everybody sauce.
First we have butter, steak sauce...
Soy sauce, Tabasco sauce, the house salt blend, cayenne pepper.
Something that would just warm me up.
[Trent] Vinegar, cayenne pepper base.
Delicious.
[Trent] For my popcorn chick is a chicken chicharron.
I get the chicken from Red Bird Farms down in Colorado.
All of the stuff that they trim out is what I get.
The leftover pieces and niblets.
Tempura flour here, the house salt blend, mixing that up.
The chicken chicharrons goes into the fryer, 350 degrees.
-While that's working, we're dropping wings? -Yes.
[yelling] Do they get any sauce that they want?
[Trent] People can pick and choose whatever they wan
What goes first in the MRE is the house bleu cheese...
-[Guy] Okay. -[Trent] ...French fries and tater tots,
house salt blend, put it around the outside.
Fries and tater tots, come on.
[Trent] The chicken chicharrons.
You think maybe a little bit bigger container?
-[Trent] 24 wings. -Were are the wings gonna go?
Besides in my mouth.
I think you gotta change the name from MRE to MRD,
me ready to die.
You lined up all your sauces here. Give me the run down.
[Trent] Traditional WW3.
-Good in the 3. -[Trent] WW4.
Good heat in the WW4.
[Trent] Barbecue.
-Good smokiness there. What is this one? -[Trent] Hot barbecue,
-a little bit hotter than the normal barbecue. -Okay.
Krampus is a cranberry jalapeno cream cheese.
-[Guy] Excellent! -[Trent] Habanero mustard,
it's one of my biggest sellers.
I got a little extra on that one.
-Whoo. -[Trent laughing]
This last one is called the Four Horsemen.
Trinidad Scorpions, ghosts, Carolina Reapers, red habaneros.
The four horsemen, they just definitely came to visit.
[Trent] WW2 sauce on top.
I like going with the dry,
-getting a little dip... -Yeah.
-...and then you can have extra sauces if you want. -Yeah.
Well done.
-Thank you. -Excellent.
[Trent] MRE, WW2!
Imagine the best popcorn chicken you've ever had, and crank that up by 10.
WW2's perfect. You get that powerful flavor,
but yet, it's not too overwhelming.
[Trent] Lime pepper.
Can't really get any better wings in town.
-It's worth the wait, even in the winter. -Oh, yeah.
Hot or cold, rain or shine, the wings are worth it every time.
[Guy] You put more enthusias and passion into this
than people put into full-blown brick-and-mortar restaurants
A lot of attention to detail, must be some of that diving.
-Oh, yeah, technical. -[Guy] And I think you've had
a good background coming from the ProStar program.
Double Dub's, watch out for this guy.
Coming up, we're hitting a funky food court in San Juan, Puerto Rico...
[laughing]
...for some different Latin flavor...
You're getting a Venezuelan passport.
...that's the perfect pick-me-up.
Delicioso.
So I'm here in PR. That's what the locals call it.
I'm here in Puerto Rico,
and you know when you walk into a food park
where they have all the food trucks,
and you feel the gravel under your feet,
and you hear a rooster going off in the background
You know it's gonna be the real deal.
And we're here to check out a joint
where two brothers from another mother from Venezuela
have opened up an arepa shop.
You gotta check it out. This is Budare.
[speaking Spanish]
Had you ever had an arepa before?
-Yeah. -Of course, but here, that's my favorite.
[Guy] Could be because here they're scratch-made
by Venezuelan amigos , Leo Mendoza and Javier Enrique Pérez.
Were you guys buddies in Venezuela?
-Or did you... -We actually met here in Puerto Rico.
Uh, we worked selling satellite antennas.
Heard people meeting in lots of ways,
it hasn't been through satellite antennas. That's a new one.
We love arepas, and we knew that there was an opening for this spot,
and we were talking about just owning an arepera,
that's how we call it in Venezuela.
La Catira.
I have the Catira one, it has melted cheese and chicken.
It was delicious.
-So the primero arepa is pollo? - [Leo Mendoza] Pollo.
-This is the brine? -[Leo] Agua.
Garlic, oregano.
[Leo] Onion powder.
- Sal. -[Guy] Bay leaves.
[Leo] Cilantro.
Okay, so 30 minutes, let it cool, shred it.
Onion, tomate , garl.
- Cumino. - Cumino,
sal, pasta de tomate.
-[Guy] Tomato paste. -Cilantro,
[speaking Spanish]
Okay, and the pollo desmenuzado. See, I'm learning.
So basically, the idea is to remove the liquid,
so it's all combined.
[speaking Spanish]
Okay, I have no idea what he said.
Anybody at home, can you help me? Can I have a lifeline?
[Javier Pérez] The water evaporates.
[Guy] Right, that's what I meant.
-Yeah, yeah. -I just didn't know how to say evaporate.
-How do you say next? -Uh, próximo.
- Y próximo. -[speaking Spanish]
-Salsa de ajo. - [Leo] El ajo, cilantro
-Parsley. -[Javier] Mostaza.
Mostaza, see, we don't use a lot of mustard
in my restaurants. I mean, we do a little bit.
[Leo speaking Spanish]
-And so now? -[Javier] For the arepa,
we use water, salt, and flou
[speaking Spanish]
[Guy] So we're gonna cook it on both sides.
-Okay. -[speaking Spanish]
-Okay, and then [whistles] coció... -Si.
-...and then [whistles]. -Uh-huh.
Okay, that means [whistling].
- You understand what that meant, right? -[Leo laughing]
[speaking Spanish]
-Micro-greens. -[Guy] Micro-greens.
Oh, that chicken is juicy. I'll tell you that much.
[speaking Spanish]
It really comes together. The great thing is the arepa is not really thick,
but it's really moist and a great texture on the outside.
It's delicious.
Here you go guys, here's your Catira.
I just love the sauces, so it's, like, a good compliment.
Do you come to these food parks often?
Oh, yeah, I live close by, so I come here often.
Yeah, it's amazing.
There's a lot of spots, but this place, it's, like, the best.
Llanera's ready.
I had the Llanera.
It's a flat meat, it has cheese, and it has this famous sauce.
It's called Guasacaca.
You eat it, and you say "Mmm."
[Guy] Javier, Leo...
[Guy] Would this be skirt steak?
-[Javier] Yeah. -[Guy] Okay.
-Paprika. -Paprika.
-[Leo] Turmeric. -[Guy] Onion powder.
[Leo] Sal...
[Guy] Tastes like seasoning salt.
They come from the tree. From India, so...
Salsa inglés?
[laughs] Salsa inglés is, uh, Worcestershire sauce.
[Guy speaking Spanish]
-[speaking Spanish] -Okay.
We're just sautéing it a little bit.
So he's got a little bit of oil in a non-stick pan,
and now the...
So onion...
- Pimiento verde. -[Guy] Green pepper,
-the parsley. -[Javier] Cilantro, sal...
[speaking Spanish]
-[speaking Spanish] -Uh-huh.
[speaking Spanish]
This is a pretty similar avocado sauce
that you would find for street tacos.
All right so the final is tomate...
Guasacaca.
-[speaking Spanish] -[Javier] Arepa are ready.
A little diaper for the arepa to make sure it doesn't leak all over your hand.
-Guasacaca. -[Guy whistles]
[Guy] And microgreens.
Uh-huh.
Sabor, perfect.
The queso caliente makes it creamy.
The carne is cut small. It's easy to eat.
The Guasacaca doesn't cover it, doesn't take it over.
The arepa's perfect, tender, not dry.
We call it a vessel, it's the perfect way to eat it.
[speaking Spanish]
Here's your Llanera.
It's perfect for me in terms of the seasoning of the meat.
It's juicy and the cheese melts in your mouth.
[speaking Spanish]
I'm actually Venezuelan, so I love that it still has its own Venezuelan essence.
It's really, really good. I will come back.
I love the attitude, the appreciation,
the respect between the two of you.
This is fun, it's real, don't expect it.
You're in Puerto Rico. Now, you're getting a Venezuelan passport.
-Gracias. -Gracias.
Hey, Javier, awesome job, brother.
So that wraps this edition of Diners, Drive-ins, and Dives
If you wanna get some of the recipes from today's show,
go to FoodNetwork.com.
I'll be looking for you next week on Diners, Drive-ins, and Dives
Any?
I'm good?
That's good.