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I'm Guy Fieri,
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and we're rolling out,
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looking for America's greatest
diners, drive-ins, and dives!
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This trip...
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Ha-ha!
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...it's a journey
through Flavortown...
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I love the way this is going.
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...by bowl,
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bread, and bun...
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I might be here a bit.
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...like
Palm Desert porchetta...
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-Delicious, Chef.
-Thank you.
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[Guy] ...along with
a burger bonanza!
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-That's the real deal,
right there.
-That's the one.
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[Guy] Plus, a funky joint
in Nashville...
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I'd be here every day.
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...serving Vietnamese that'l
make you weak in the knees!
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I can write it up here
if you want.
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"Caution.
May be habit-forming."
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That's all right here,
right now,
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on Diners,
Drive-ins and Dives.
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So, I'm here in Nashville,
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on the east side,
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and from what people
are telling me,
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this is, like,
the up-and-coming area
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for great new restaurants
and bars,
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and I'm here
to check out a joint
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where a husband and wife tea
left San Francisco,
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where they had
this really successful
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fast/casual
Vietnamese concept,
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and they came out here
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to offer up
the folks in Nashville
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some real banh mi.
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This is East Side Banh Mi.
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I'm making
vegetable spring rolls.
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It was kind of
love at first sight.
[chuckles]
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[Gracie] Impossible Banh Mi
pickup.
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You don't find a lot
of banh mis in Nashville.
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[Guy] At least, not until
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Chad Newton and Gracie Nguye
brought 'em here.
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We had a little fast/casual
brand in California
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called Asian Box.
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-[Gracie] And we decided
to move here.
-[Guy] Tell me about the men
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Is this true banh mi?
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We just do it
more, like, chef-driven,
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but we still keep it
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to the traditional recipes
that I grew up with.
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No. 1 banh mi sandwich.
Enjoy.
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[customer 1] The bologna,
the cilantro, the vegetables
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everything just kind of
ties together really well.
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I mean, it's number one.
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[customer 2] The last bite
is like
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the little crunchy,
soggy, perfect tip.
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The No. 1 sandwich
is like a cold cut.
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So, we're gonna make
the ham hock terrine.
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These are smoked ham hocks
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boiled for three
to four hours,
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'til it's tender.
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[Guy] Once this cools down,
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there's going through it,
picking the meat,
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and separating the cartilage,
the bone, and the fat.
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Correct.
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-But I'm not
gonna do that part.
-Okay.
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I'm gonna go,
"Oh, there's my car.
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Someone's out there
I'm gonna see if I can
go find your husband.
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-I'll see you
right back here."
-[chuckles]
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[Gracie] And then,
we're gonna hand shred it.
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[Guy] Did you get it all?
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-I did.
-That was amazing. The timing.
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I'm going to get
the tires rotated
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and the oil changed.
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This is the broth
that's been strained
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-after the hocks were done?
-[Gracie] Correct.
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-[Guy] Okay.
-[Gracie] And then,
I'm gonna add the gelatin.
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Once it melts, I'm just gonn
pour some of this over,
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press this in.
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[Guy] Into the walk-in.
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-Once it starts to cool down,
it should really seize up.
-Correct.
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-[Guy] Then, we'll have it
ready to slice.
-[Gracie] Yep.
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All right, so we're
gonna make pate.
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You don't say. Pate?
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-What do you think?
-[Gracie] I start
with a little bit of pork fat,
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ground pork,
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chicken liver,
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[Guy] Chicken livers
I can get down with.
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I cannot do the beef liver.
No offense.
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I add some onions,
and the garlic,
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salt, black pepper,
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five-spice powder,
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sugar,
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and fish sauce.
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-[Guy] And these are all
recipes your mom taught you?
-My grandmother.
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-Really?
-Yeah.
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This is ready.
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It goes in the food processor.
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Then, we're gonna add
the rest of the pork fat.
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I can smell
that five-spice from here.
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All right, so,
take this smooth, let it coo
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-it's spreadable.
-[Gracie] Correct.
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We need to make
the butter mayo?
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-The mayo is not
your traditional mayo.
-[Guy] Right.
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[Gracie] It's actually
supposed to resemble, like,
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a whipped butter.
No butter in it.
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-There is no butter.
-[Gracie] No butter.
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-There's no butter.
-[chuckles]
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[Gracie] It's just egg yolks
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shallots, sea salt,
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and just whip it up
with a little shallot oil,
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to be nice, and thick,
and spreadable.
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And talk about baguettes.
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This baguette,
that is known in banh mi,
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which is not as heavy
as a French baguette.
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How do we achieve that?
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-It's actually
a three-day process.
-Okay.
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[Gracie] I make a poolish,
just a little bit of yeast,
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-compared to the normal flour.
-Okay.
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[Gracie] That grows overnight.
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[Guy] Creating
this fermentation,
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giving you the air pockets
and the bubbles.
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Then the next day,
we make the dough.
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[both] Water,
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-[Gracie] the poolish...
-Yeast,
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-flour...
-[Gracie] And sea salt.
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Speed one for three minutes
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Speed two for nine minutes.
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Speed three for three minute
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Then, we put it back
in the fridge for 24 hours.
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It gets portioned out,
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and then let that proof
for two hours.
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Press it down a little bit.
Smack it.
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She really
gets excited with that.
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And then roll it up,
and then that goes here.
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[Guy whistles]
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[Guy] It's gonna go
in the proofer
for three hours?
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[Gracie] Correct. We put it
in the oven at 475,
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for 20 minutes.
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So, we're gonna build
a banh mi.
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-Listen to that bread.
-[sawing]
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Nice and warm.
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Oh!
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That's banan--
Actually, it's bread.
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Oh, my goodness!
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[Gracie] Put
the butter mayo down.
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[Guy] Not shy with that.
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[Gracie] No,
and then, the pate,
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cucumbers,
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the bologna,
the ham hock,
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pickled daikon and carrots,
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that we make in-house,
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cilantro,
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jalapenos,
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black pepper,
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and then,
our seasoning sauce.
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Cut it in half.
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That is the level,
right there.
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That's goose bumps.
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The pate is lights out.
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It's so rich, velvety, silky.
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The bread is a crunchifier.
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I'm getting great texture
out of that local bologna,
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definitely texture
out of that terrine.
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Silkiness, creaminess, and f
coming through
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from that buttered mayo.
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A little bit of spice,
from the jalapeno.
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Palate refresher
from the pickled onions
and daikon.
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That's just legendary.
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Probably some
of the best banh mi I've had.
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No. 1 banh mi, table seven.
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[customer 3] The ham hock
terrine and the pate
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adds, like,
a nice smoky aspect,
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then you balance that
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with the cilantro
and the cucumber.
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It makes it really kind of
sing in the mouth.
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Really, what brought me in
the most was the bread.
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-The bread's ridiculous.
-Yeah.
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[customer 4] They have
the shallot mayonnaise.
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I want to put it
on everything. It's so good!
[chuckles]
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[customer 5] It's phenomenal.
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It's different than
any sandwich I've ever had.
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[Gracie] Shrimp
spring rolls up.
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They definitely capitalize
on being in east Nashville.
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A lot of culture here.
When I found this,
it was like, "Yes!"
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I'm just so glad
I don't live here.
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[chuckles]
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I'd be here every day.
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This would completely break
the carb program.
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Mmm!
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What are we gonna make next?
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Don't tell me.
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Let me finish the sandwich.
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When we come back,
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there's no way she can
outdo herself on this one,
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but we'll see. We'll take
six more of 'em, too.
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Thanks for having me.
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-Who am I cooking with?
-Me.
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-Chef Gracie. Yeah!
-Yes.
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-Good. All right.
-Yeah.
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Well, you go out there,
and make sure you
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-keep an eye on that Camaro
for me, okay?
-Okay. Got it.
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-[chuckles]
-I don't want
anybody taking pictures.
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-I'm in.
-You know, taking...
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-You just collect
if they're going to.
-Yeah.
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Welcome back, Triple D,
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hanging out
on the east side of Nashville,
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at East Side Banh Mi, and they
don't just make banh mi.
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Chopped steak up.
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I like the steak bowl.
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It's just a good blend of ri
and vegetables and sauce.
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All mixed together in a bowl,
it's fantastic.
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[Guy] What is up next?
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Chopped Steak
Broken Rice Bowl.
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We're gonna make
a satay paste.
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It's like an aromatic
that goes inside the beef.
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Oil, onions,
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chopped garlic,
lemon grass.
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-Chopped? Okay.
-Yeah.
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Some miso, to give it
that umami flavor,
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Korean chili powder,
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and then chili flakes.
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Yeah, why don't we just
add a little bit of that?
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Kosher salt, sugar,
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some tamari soy,
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Caramelize those onions.
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[Gracie] Cool it down,
and then we're gonna make
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our chopped steak mix.
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Oil, chopped onions,
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red curry paste,
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black pepper, salt,
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toasted rice powder...
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I like that move.
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[Gracie] ...the satay paste
that we've just made
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-Now you're gonna get in there
with both hands and feet.
-[Gracie] Both hands.
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-[Guy] We're ready to throw
on the flattop for cooking.
-[Gracie] Exactly.
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And what is
the fish sauce deal?
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It's a very
traditional seasoning.
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It goes over the top
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-of the rice and veggies,
and everything?
-Uh-huh.
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-Yeah.
-[Guy] Great.
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[Gracie] The fish sauce,
vinegar,
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lime juice...
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-And so this is
more of a condiment that's...
-Correct.
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-applied to a lot of dishes?
-Pretty much everything.
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-Tons of sugar...
-Wow.
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[Gracie] ...water.
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So, once the sugar
gets dissolved,
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00:07:09,329 --> 00:07:10,629
the sambal goes in.
247
00:07:10,631 --> 00:07:11,830
[Guy] What else
is gonna go with this dish?
248
00:07:11,832 --> 00:07:13,198
The crispy pork sticks.
249
00:07:13,200 --> 00:07:14,299
It's like a skinny egg roll.
250
00:07:14,301 --> 00:07:15,500
And what's in that?
251
00:07:15,502 --> 00:07:17,636
[Gracie] So, it's pork,
onions, carrots, garlic,
252
00:07:17,737 --> 00:07:19,438
fried shallots, fish sauce,
253
00:07:19,506 --> 00:07:20,338
black pepper,
254
00:07:20,440 --> 00:07:21,840
sugar, and salt.
255
00:07:21,909 --> 00:07:22,974
[Guy] Okay.
256
00:07:22,976 --> 00:07:24,576
And then, that's actually
wrapped in a rice paper.
257
00:07:24,578 --> 00:07:26,711
-Like we do for a...
-[both] ...spring roll.
258
00:07:26,713 --> 00:07:28,647
-[Gracie] It's fried twice.
-[Guy] Once to hold it
together,
259
00:07:28,715 --> 00:07:30,949
-and fried the second time
to make it crispy for servic
-[Gracie] Yes.
260
00:07:31,018 --> 00:07:31,850
Uh-huh!
261
00:07:31,919 --> 00:07:32,951
We're gonna build our
262
00:07:32,953 --> 00:07:34,419
Chopped Steak
Broken Rice Bowl.
263
00:07:34,421 --> 00:07:35,821
So, you have the rice down,
264
00:07:35,823 --> 00:07:37,522
add a little bit
of salad to it,
265
00:07:37,524 --> 00:07:38,857
some pickled vegetables,
266
00:07:38,859 --> 00:07:40,725
-to give us some balance...
-I love the way this is going.
267
00:07:40,727 --> 00:07:41,993
[Gracie] ...some cucumbers.
268
00:07:41,995 --> 00:07:44,062
This is cilantro,
Thai basil, and mint.
269
00:07:44,164 --> 00:07:45,931
Add our steak, scallion oil,
270
00:07:45,933 --> 00:07:46,932
chopped peanuts,
271
00:07:46,934 --> 00:07:48,133
fried shallots,
272
00:07:48,202 --> 00:07:49,100
our pork stick.
273
00:07:49,102 --> 00:07:50,334
[Guy] Our fish sauce.
274
00:07:50,336 --> 00:07:51,703
-Pour this over?
-Mmm-hmm.
It's like a vinaigrette.
275
00:07:53,707 --> 00:07:54,539
I might be here a bit.
276
00:07:54,608 --> 00:07:56,208
This has got so much flavor.
277
00:07:57,344 --> 00:07:58,610
I'll take 80 of these to go.
278
00:08:00,614 --> 00:08:02,481
Every bite you get
is a little bit different.
279
00:08:02,483 --> 00:08:05,317
Whatever you do just
continues to wow the palate.
280
00:08:05,319 --> 00:08:06,918
You know what I'm saying?
281
00:08:06,920 --> 00:08:08,520
I'm gonna eat that politely,
by the way.
282
00:08:08,522 --> 00:08:10,322
Without completely getting it
on my face,
283
00:08:10,324 --> 00:08:11,523
and shoveling it in.
284
00:08:11,525 --> 00:08:13,425
It's just
a really delicious dish.
285
00:08:14,394 --> 00:08:16,228
I can write it up here
if you want.
286
00:08:16,230 --> 00:08:18,230
-"Caution.
May be habit-forming."
-[Gracie chuckles]
287
00:08:19,233 --> 00:08:20,165
Chopped steak rice bowl.
288
00:08:20,233 --> 00:08:21,500
It has the broken rice sauce.
289
00:08:21,502 --> 00:08:22,934
I like to mix it all up,
290
00:08:22,936 --> 00:08:24,402
get all the meat in there.
291
00:08:24,404 --> 00:08:25,704
The vegetables are great her
292
00:08:25,706 --> 00:08:26,905
-Fresh, clean...
-Yeah.
293
00:08:26,907 --> 00:08:28,707
-...real, authentic.
-Exactly.
294
00:08:28,709 --> 00:08:31,543
The pork stick is amazing.
It's just a little...
295
00:08:32,045 --> 00:08:32,944
It's heaven.
296
00:08:32,946 --> 00:08:34,646
[waiter] Poor Boy up for Bill.
297
00:08:34,714 --> 00:08:36,515
Best value in Nashville.
Hands down.
298
00:08:36,517 --> 00:08:38,149
Oh, I can't say
enough good things
about this place.
299
00:08:38,251 --> 00:08:39,251
It's fantastic.
300
00:08:39,319 --> 00:08:40,218
I don't know what to say.
301
00:08:41,255 --> 00:08:42,220
I do know what to say.
302
00:08:42,222 --> 00:08:43,121
I'm done.
303
00:08:43,123 --> 00:08:44,122
-I can't eat any more.
-[chuckles]
304
00:08:44,190 --> 00:08:45,423
'Cause I got to eat
the rest of the banh mis,
305
00:08:45,425 --> 00:08:46,825
so let's start
firing all those up,
306
00:08:46,827 --> 00:08:47,759
one by one.
307
00:08:47,861 --> 00:08:49,427
I'll be over
at my private table. Okay?
308
00:08:49,429 --> 00:08:50,529
Hey! Stop!
309
00:08:51,365 --> 00:08:52,264
[Gracie chuckles]
310
00:08:54,234 --> 00:08:55,600
[Guy] Up next,
311
00:08:55,602 --> 00:08:58,003
an all-out burger joint
in Palm Desert, California..
312
00:08:58,005 --> 00:09:00,038
Well, you got me at hello
on all that.
313
00:09:00,140 --> 00:09:01,606
-...going for smoke...
-So money.
314
00:09:01,608 --> 00:09:03,942
-[Guy] ...surf...
-It's a very
sophisticated burger.
315
00:09:04,411 --> 00:09:05,410
...and sauce.
316
00:09:05,412 --> 00:09:06,511
How about you just
tell us about the things
317
00:09:06,513 --> 00:09:07,345
-you don't make?
-[chuckling] Yeah!
318
00:09:13,020 --> 00:09:14,152
All right, Hunter.
Where are we?
319
00:09:14,254 --> 00:09:15,654
We're in Palm...
320
00:09:15,722 --> 00:09:17,622
-Uh, "Springs."
-Nope!
321
00:09:17,624 --> 00:09:19,424
"Desert," but it was
a 50-50 try.
You almost got it.
322
00:09:19,426 --> 00:09:21,259
-I know. I'm sorry.
-All right. You love burgers,
I love burgers.
323
00:09:21,361 --> 00:09:22,561
-We have Guy's Burger Joint.
-Yes.
324
00:09:22,563 --> 00:09:24,162
[Guy] But you know, burgers
Hunter, are not equal.
325
00:09:24,264 --> 00:09:25,664
They're kind of like a, uh..
326
00:09:25,732 --> 00:09:27,031
A box of chocolates
or something like that?
327
00:09:27,033 --> 00:09:28,300
-Like a...
-You just don't know what
you're gonna get, really.
328
00:09:28,302 --> 00:09:29,434
Thank you very much,
Forrest Hunter.
329
00:09:29,503 --> 00:09:31,803
Anyhow, we're here
to check out a joint where
330
00:09:31,805 --> 00:09:33,738
a husband and wife,
and a stepson,
331
00:09:33,807 --> 00:09:36,308
are doing burgers
outside of the box.
332
00:09:36,310 --> 00:09:37,442
-You hungry?
-Absolutely
333
00:09:37,511 --> 00:09:39,511
Fantastic.
This is Gastro Grind.
334
00:09:40,814 --> 00:09:42,514
A King Mushroom Burger
going medium.
335
00:09:42,516 --> 00:09:44,349
How do you explain
this joint to people?
336
00:09:44,417 --> 00:09:46,451
I tell them it's
the best burger out here.
337
00:09:46,553 --> 00:09:48,153
[server] I got a Cheezer,
and a Bistro.
338
00:09:48,188 --> 00:09:51,623
There's special dishes that
you can't find anywhere else.
339
00:09:51,625 --> 00:09:53,725
[Guy] That's because here,
Greg and Belinda Rangel
340
00:09:53,727 --> 00:09:56,061
along with their son,
Reuben Reyes,
341
00:09:56,063 --> 00:09:57,963
are serving patties their wa
342
00:09:57,965 --> 00:09:59,331
[Reuben] Unique combinations
343
00:09:59,333 --> 00:10:00,498
kind of more gourmet,
344
00:10:00,500 --> 00:10:02,300
the juiciest burger
you can have.
345
00:10:02,302 --> 00:10:04,202
-Well, you got me at hello
on all that.
-[Hunter] Sounds good.
346
00:10:04,204 --> 00:10:05,804
[patron 1] They grind
all their own meat.
347
00:10:05,806 --> 00:10:08,607
The flavor, the texture, it's
just really, really delicious.
348
00:10:08,609 --> 00:10:10,442
On the menu,
you have a variety.
349
00:10:10,510 --> 00:10:11,943
We have the Standard,
the Deluxe,
350
00:10:11,945 --> 00:10:12,877
and kind of
on our secret menu,
351
00:10:12,946 --> 00:10:14,646
we have
the Hoity Toity/Fancy Pants,
352
00:10:14,748 --> 00:10:15,614
which is what
we're gonna do today.
353
00:10:15,616 --> 00:10:16,781
How did you know
Hunter's nickname?
354
00:10:16,783 --> 00:10:18,116
[all laughing]
355
00:10:18,118 --> 00:10:20,352
So what is
the Hoity Toity/Fancy Pants?
356
00:10:20,453 --> 00:10:21,419
[Reuben] It's a combination
357
00:10:21,421 --> 00:10:23,221
of ribeye,
short rib, and sirloin.
358
00:10:23,223 --> 00:10:24,589
What's this burger gonna have
that we're making?
359
00:10:24,591 --> 00:10:26,358
[Reuben] We're gonna
build our Smokey burger.
360
00:10:26,459 --> 00:10:29,160
I had The Smokey,
and I love peppers, onions,
361
00:10:29,262 --> 00:10:31,329
that sweet barbecue sauce.
362
00:10:31,331 --> 00:10:32,564
It's an amazing burger.
363
00:10:32,633 --> 00:10:34,299
Next, we're doing
our house-made,
364
00:10:34,301 --> 00:10:35,400
-spicy maple barbecue sauce.
-Okay.
365
00:10:35,402 --> 00:10:36,501
[Reuben] Cider vinegar,
water,
366
00:10:36,503 --> 00:10:38,303
water, Worcestershire sauce,
367
00:10:38,305 --> 00:10:39,204
maple syrup.
368
00:10:39,206 --> 00:10:40,305
-Add our honey.
-[Guy] Got it.
369
00:10:40,307 --> 00:10:41,439
Dry ingredients in the bowl.
370
00:10:41,441 --> 00:10:43,208
-[Guy] Right.
-[Reuben] Garlic powder,
paprika,
371
00:10:43,210 --> 00:10:44,643
-brown sugar...
-[Guy] Onion powder.
372
00:10:44,744 --> 00:10:45,543
[Reuben] Brown celery seeds.
373
00:10:45,612 --> 00:10:46,711
-Celery seed?
-Hmm?
374
00:10:46,713 --> 00:10:48,613
Nice call. This all
marries together where?
375
00:10:48,615 --> 00:10:49,848
-[Reuben] Right in
the other pan over here.
-[Guy] Okay.
376
00:10:49,916 --> 00:10:51,716
[Reuben] The very last thing
we add is our ketchup.
377
00:10:51,718 --> 00:10:53,685
It cooks for about
an hour and a half, two hours.
378
00:10:53,687 --> 00:10:55,220
-What are we doing next?
-The crispy onions.
379
00:10:55,222 --> 00:10:56,521
Are you sure
that's not a lace?
380
00:10:56,523 --> 00:10:57,522
How did you do that thing?
381
00:10:57,524 --> 00:10:58,657
We have our deli slicer.
382
00:10:58,758 --> 00:10:59,624
His name is "Deli"?
383
00:10:59,626 --> 00:11:00,825
And guess where he's from?
384
00:11:00,827 --> 00:11:01,859
-New Delhi? [chuckles]
-New.
385
00:11:01,928 --> 00:11:03,028
-[chuckling] Hey,
there you go!
-Ahhh!
386
00:11:03,030 --> 00:11:04,529
[Reuben] We start with
a little salt and pepper,
387
00:11:04,531 --> 00:11:06,765
cornstarch,
a little bit of AP flour.
388
00:11:06,800 --> 00:11:08,132
[Guy] All right, so fry thos
389
00:11:08,134 --> 00:11:09,501
-then finally
we cook this burger.
-[Reuben] Oh, yeah.
390
00:11:09,503 --> 00:11:10,802
Swiss Gruyere,
potato bun,
391
00:11:10,804 --> 00:11:12,037
some barbecue sauce,
392
00:11:12,138 --> 00:11:13,104
frisee lettuce,
393
00:11:13,106 --> 00:11:14,139
sliced tomatoes,
394
00:11:14,240 --> 00:11:15,240
our Hoity Toity patty,
395
00:11:15,341 --> 00:11:17,409
bacon, our grilled peppers,
396
00:11:17,411 --> 00:11:18,777
a little bit more
barbecue sauce,
397
00:11:18,812 --> 00:11:20,712
'cause people love it,
all our crispy onions,
398
00:11:20,714 --> 00:11:21,813
then top it off.
399
00:11:23,950 --> 00:11:26,051
Hunter, I loved when
you were a little kid,
400
00:11:26,119 --> 00:11:27,252
and I'd go
to your soccer games...
401
00:11:27,353 --> 00:11:28,319
-[chuckles]
-[Guy] ...and your
baseball games.
402
00:11:28,321 --> 00:11:30,155
I was at all your events.
403
00:11:30,256 --> 00:11:31,623
I just want a nibble.
That's all I want.
404
00:11:31,625 --> 00:11:32,957
I just want a nibble.
405
00:11:33,059 --> 00:11:34,859
I will let you
feed me one time.
406
00:11:35,529 --> 00:11:36,861
I fed you a lot, Hunter.
407
00:11:38,999 --> 00:11:40,165
A very simple burger,
408
00:11:40,233 --> 00:11:41,733
but with a lot
of really great ingredients
409
00:11:41,802 --> 00:11:43,334
The barbecue sauce
is really strong,
410
00:11:43,336 --> 00:11:44,903
but it's the patty.
411
00:11:44,905 --> 00:11:46,104
It's the richness...
412
00:11:46,106 --> 00:11:47,105
[Hunter] The tenderness.
413
00:11:47,107 --> 00:11:48,440
...of the beef flavor
in that patty.
414
00:11:48,541 --> 00:11:49,941
It's got a good grind.
415
00:11:50,043 --> 00:11:51,643
It's got good texture
to bite into.
416
00:11:51,745 --> 00:11:52,811
So money.
417
00:11:52,813 --> 00:11:53,945
[Guy] It's got
a good sear to it.
418
00:11:53,947 --> 00:11:55,180
Juicy, without question.
419
00:11:55,182 --> 00:11:56,614
-Delicious.
-Good burger.
420
00:11:57,617 --> 00:11:58,950
Got the Smokey burger here.
421
00:11:58,985 --> 00:12:00,819
The Smokey burger
was delightful.
422
00:12:00,821 --> 00:12:03,088
The barbecue sauce
has a nice sweetness.
423
00:12:03,090 --> 00:12:04,723
[Guy] How many different
sauces do you all make?
424
00:12:04,725 --> 00:12:06,424
Pretty much every sauce,
except the ketchup,
425
00:12:06,426 --> 00:12:08,059
so we got about, like,
12 different sauces.
426
00:12:08,161 --> 00:12:09,327
Lobster going down.
427
00:12:09,329 --> 00:12:10,595
Have you been
to this place before?
428
00:12:10,630 --> 00:12:12,630
-I have.
-We have been back here
multiple times.
429
00:12:12,632 --> 00:12:14,099
-[Guy] Favorite burger?
-The Surf & Turf.
430
00:12:14,101 --> 00:12:15,400
That's my gangster move.
431
00:12:15,402 --> 00:12:16,601
The Surf & Turf burger
432
00:12:16,603 --> 00:12:18,203
was just out of this world.
433
00:12:18,205 --> 00:12:20,638
The richness
of the buttery lobster
434
00:12:20,740 --> 00:12:22,941
with, like,
the high quality ground patt
435
00:12:23,009 --> 00:12:24,108
It just melts in your mouth.
436
00:12:24,111 --> 00:12:25,043
[Guy] All right, Chef.
Let's see it.
437
00:12:25,145 --> 00:12:26,511
Well, next we're doing
our lemon aioli,
438
00:12:26,513 --> 00:12:28,012
for the sauce
for the lobster burger.
439
00:12:28,014 --> 00:12:29,214
Some egg yolks,
440
00:12:29,216 --> 00:12:30,148
I'll eat 'em like that.
441
00:12:30,217 --> 00:12:31,516
I heard you're
a big fan of eggs.
442
00:12:31,518 --> 00:12:32,650
These are
our preserved lemons.
443
00:12:32,752 --> 00:12:33,852
We wedge up some lemons,
444
00:12:33,953 --> 00:12:35,487
and we'll toss it
with some salt, sugar,
445
00:12:35,489 --> 00:12:36,954
whole clove,
and let it sit
446
00:12:36,956 --> 00:12:38,556
for about a week,
''til the rinds get
nice and soft.
447
00:12:38,625 --> 00:12:40,625
-[Guy] Good.
-Garlic puree,
that we make in-house.
448
00:12:40,760 --> 00:12:41,559
Some Dijon mustard.
449
00:12:41,661 --> 00:12:42,861
Is that also made in-house?
450
00:12:42,929 --> 00:12:44,095
[chuckles] I wish.
451
00:12:44,097 --> 00:12:46,364
Salt and pepper,
and slowly start
adding our oil.
452
00:12:46,466 --> 00:12:47,632
Add a little bit of water.
453
00:12:48,802 --> 00:12:51,202
-That's great.
-So this is one part
of the sauce
454
00:12:51,204 --> 00:12:52,604
that's going on top
of this Surf & Turf.
455
00:12:52,606 --> 00:12:54,105
Yeah. The Surf & Turf
has two sauces.
456
00:12:54,107 --> 00:12:55,507
-What's the next one?
-The romesco.
457
00:12:55,509 --> 00:12:57,509
Dude, you make a lot
of sauces for one burger!
458
00:12:57,511 --> 00:12:59,043
[Reuben] We start
with red peeled peppers,
459
00:12:59,045 --> 00:13:00,145
some of our garlic puree,
460
00:13:00,246 --> 00:13:01,579
our house-made croutons,
461
00:13:01,581 --> 00:13:02,881
How about you just
tell us about the things
you don't make?
462
00:13:02,883 --> 00:13:04,248
-[chuckling] Yeah!
-[Reuben] Salt and pepper,
463
00:13:04,250 --> 00:13:06,217
-sliced almonds...
-[Guy] That you did
with a razor blade?
464
00:13:06,219 --> 00:13:08,686
-[chuckles]
-[Reuben] Parsley,
we also dry in-house.
465
00:13:08,688 --> 00:13:10,355
If you do, I'm pushing you
on the flattop.
466
00:13:10,423 --> 00:13:11,956
-Do you really
dry it in-house?
-Yeah.
467
00:13:12,025 --> 00:13:13,291
-Yeah, we chop it up--
-That's it. Let's go.
468
00:13:13,293 --> 00:13:14,726
-On the flattop.
-[all laughing]
469
00:13:14,728 --> 00:13:16,060
And just so you know,
come on down,
470
00:13:16,062 --> 00:13:17,095
we're also making air,
471
00:13:17,097 --> 00:13:18,463
purifying water,
472
00:13:18,532 --> 00:13:19,531
creating electricity.
473
00:13:19,533 --> 00:13:21,699
[chuckling] So next,
we add 75/25 oil,
474
00:13:21,701 --> 00:13:23,201
and a little bit
of balsamic vinegar.
475
00:13:23,203 --> 00:13:24,235
Take that for a spin,
476
00:13:24,304 --> 00:13:25,737
add it into our lemon aioli.
477
00:13:25,739 --> 00:13:27,806
-[Guy] Precise measurement?
-Oh, yeah.
Science of eyeballs.
478
00:13:27,808 --> 00:13:29,541
All right, chef.
Final sauce for this,
479
00:13:29,609 --> 00:13:31,409
out of the 98 sauces
we're making today.
480
00:13:31,411 --> 00:13:33,812
[Reuben] This is
our garlic anchovy aioli.
Egg yolks...
481
00:13:33,814 --> 00:13:35,346
-From his pet chicken.
-Yeah.
482
00:13:35,448 --> 00:13:36,681
[Reuben] ...add a little bit
of salt and pepper to that.
483
00:13:36,683 --> 00:13:38,148
[Guy] Anchovies.
484
00:13:38,150 --> 00:13:39,551
-[Reuben] A decent amount
of our garlic puree.
-A decent amount.
485
00:13:39,619 --> 00:13:40,618
[Reuben] Add in our oil,
kind of just like
486
00:13:40,620 --> 00:13:41,553
our basic aioli.
487
00:13:41,621 --> 00:13:43,221
Add a little bit of water.
488
00:13:43,223 --> 00:13:45,690
-Finally, 19 sauces later,
we can build the burger?
-We can build it.
489
00:13:45,692 --> 00:13:47,325
-[Guy] So, are we going
Hoity Toity patty?
-[Reuben] Yes, sir.
490
00:13:47,327 --> 00:13:49,127
-What cheese is it gonna get?
-[Reuben] This one
gets a brie.
491
00:13:49,129 --> 00:13:51,429
Our potato bun,
garlic anchovy aioli,
492
00:13:51,431 --> 00:13:52,330
frisee lettuce,
493
00:13:52,332 --> 00:13:53,364
add our patty,
494
00:13:53,466 --> 00:13:55,099
the lobster,
romesco aioli,
495
00:13:55,101 --> 00:13:56,501
put some crispy onions
on there,
496
00:13:56,503 --> 00:13:57,502
now top it off.
497
00:13:57,504 --> 00:13:58,536
[Hunter] Wow. Look at that.
498
00:13:58,605 --> 00:13:59,704
I'll let you go first,
since you're
499
00:13:59,706 --> 00:14:01,406
[chuckling] in the way.
500
00:14:01,408 --> 00:14:03,007
[Guy] There's so much
big flavor in this,
501
00:14:03,510 --> 00:14:05,109
with the romesco,
502
00:14:05,712 --> 00:14:06,611
the brie,
503
00:14:06,613 --> 00:14:08,446
the anchovy aioli,
504
00:14:10,116 --> 00:14:11,816
then on top of it
with the lobster,
505
00:14:12,819 --> 00:14:14,085
It's a very
sophisticated burger.
506
00:14:14,087 --> 00:14:15,720
Your flavors
all coincide together.
507
00:14:15,722 --> 00:14:17,622
They work together very well.
Good texture to it, too.
508
00:14:17,624 --> 00:14:18,590
That's the real deal
right there.
509
00:14:18,592 --> 00:14:19,557
-That's the one.
-Great job, chef.
510
00:14:19,659 --> 00:14:20,725
-Thank you.
-Nice job.
511
00:14:20,727 --> 00:14:22,126
Got the Surf & Turf burger.
512
00:14:22,128 --> 00:14:23,461
[patron 2] It's not
your run-of-the-mill burger.
513
00:14:23,530 --> 00:14:25,630
This is a different level.
514
00:14:25,632 --> 00:14:26,865
An Asada burger.
515
00:14:26,966 --> 00:14:28,333
From the good to the great,
516
00:14:28,434 --> 00:14:29,533
where would you put this?
517
00:14:29,535 --> 00:14:31,936
Great. Quality meat,
and you could just taste it.
518
00:14:32,038 --> 00:14:34,239
It's got a lot of variety
on the menu. There's
something for everybody.
519
00:14:34,340 --> 00:14:36,407
It's just a great place
to stop and have a burger.
520
00:14:36,409 --> 00:14:38,109
-Great job.
The sauce master himself.
-Absolutely delicious.
521
00:14:38,111 --> 00:14:39,410
Also, he also makes burgers.
522
00:14:42,515 --> 00:14:43,348
Coming up,
523
00:14:43,416 --> 00:14:45,516
a Palm Desert Italian oasis.
524
00:14:45,518 --> 00:14:47,285
When you walk in,
you got that flavor.
525
00:14:47,287 --> 00:14:50,321
[Guy] ...with a real charact
cooking in the kitchen.
526
00:14:50,323 --> 00:14:51,256
Ask for him by name.
527
00:14:51,291 --> 00:14:52,690
He's signing autographs later.
528
00:14:57,564 --> 00:14:59,631
-All right, Hunter.
We're here in Palm Springs.
-Palm Desert.
529
00:14:59,633 --> 00:15:00,965
-[Guy] Palm Desert. Okay.
-[Hunter] Yes.
530
00:15:00,967 --> 00:15:04,535
Anyhow, I don't know how many
Italian deli market bakeries
531
00:15:04,637 --> 00:15:06,504
-there are in Palm Springs.
-Whoa. Palm Desert.
532
00:15:06,506 --> 00:15:07,705
-In Palm Desert.
-Yes.
533
00:15:07,707 --> 00:15:08,940
[Guy] But the place
we're here to check out,
534
00:15:09,042 --> 00:15:10,341
the guy is from Vancouver.
535
00:15:10,410 --> 00:15:12,243
Now, his parents,
they're from Italy,
536
00:15:12,345 --> 00:15:13,945
so the guy comes down here,
he opens up a deli,
537
00:15:14,014 --> 00:15:15,246
he opens up a kitchen,
538
00:15:15,315 --> 00:15:17,081
he opens up a bakery,
and I will tell you,
539
00:15:17,083 --> 00:15:19,350
-here in Palm Desert...
-Palm Springs.
540
00:15:19,452 --> 00:15:21,753
-It's Palm Springs.
-Don't mess with me, Hunter.
I know it's Palm Desert.
541
00:15:21,854 --> 00:15:24,222
This is
The Real Italian Deli.
542
00:15:24,224 --> 00:15:26,758
One Sausage & Peppers,
and one Chicken Cutlet.
543
00:15:26,826 --> 00:15:28,760
Everything about the food here
is exceptional.
544
00:15:28,828 --> 00:15:30,261
Lasagna, ready!
545
00:15:30,363 --> 00:15:33,264
It's probably the most
authentic Italian food
546
00:15:33,333 --> 00:15:34,398
other than being in Italy.
547
00:15:34,400 --> 00:15:36,935
When you walk in,
you got that flavor. You know?
548
00:15:36,937 --> 00:15:38,836
The Italian flavor,
it's awesome.
549
00:15:38,938 --> 00:15:41,739
[Guy] And despite owner
John DeVita's background,
550
00:15:41,841 --> 00:15:44,943
it's actually a flavor
he really is familiar with.
551
00:15:45,044 --> 00:15:47,445
-Where are you from?
-I'm from Vancouver, Canada.
552
00:15:47,514 --> 00:15:49,213
-Oh, the home
of the true Italian deli.
-Yes.
553
00:15:49,215 --> 00:15:50,748
-[John] Both of my parents
are Italian.
-[Hunter] Okay.
554
00:15:50,817 --> 00:15:52,417
I've been brought up
in Italian delis.
555
00:15:52,419 --> 00:15:54,352
[Guy] And he's got
chef Jose Naveja
556
00:15:54,421 --> 00:15:55,253
running the kitchen.
557
00:15:55,355 --> 00:15:56,420
You're not Italian?
558
00:15:56,422 --> 00:15:58,256
-I look like Italian.
-[Guy] You look Italian.
559
00:15:58,325 --> 00:15:59,357
-Yes.
-You sound Italian.
560
00:15:59,459 --> 00:16:00,458
-I was...
-But you're Latino.
561
00:16:00,560 --> 00:16:01,659
-Yes, sir.
-[laughs]
562
00:16:02,929 --> 00:16:04,796
For me, as Italian,
as a true Italian.
563
00:16:04,798 --> 00:16:06,097
this is the best.
564
00:16:06,099 --> 00:16:08,299
This is street food for us,
like the Porchetta sandwich.
565
00:16:08,301 --> 00:16:10,435
I've got... We're putting
the Porchetta sandwich.
566
00:16:10,536 --> 00:16:13,938
It's got porchetta, which is
like a rolled pork roast,
567
00:16:13,940 --> 00:16:15,606
then the sauce.
568
00:16:15,608 --> 00:16:16,941
I can't even talk
when I eat it,
569
00:16:16,943 --> 00:16:18,810
because it's so delicious.
[chuckles]
570
00:16:18,812 --> 00:16:20,111
So, we're making
ciabatta rolls
571
00:16:20,113 --> 00:16:22,747
-for the Porchetta sandwich.
-[Jose] Yes. First, ice water.
572
00:16:22,815 --> 00:16:24,449
-This is old dough. From...
-Right.
573
00:16:24,550 --> 00:16:26,217
-From the last batch.
-[Jose] Yes.
574
00:16:26,219 --> 00:16:27,952
-Okay.
-Which is our starter.
575
00:16:27,954 --> 00:16:29,053
High gluten.
576
00:16:29,055 --> 00:16:30,021
Regular flour.
577
00:16:30,023 --> 00:16:31,456
-[Guy] All-purpose?
-[Jose] Yes.
578
00:16:31,458 --> 00:16:33,124
-Now, do you just turn that on
full blast and run...
-No.
579
00:16:33,126 --> 00:16:34,625
-...or how does that work?
-We're gonna start on...
580
00:16:34,627 --> 00:16:36,260
Wear a necktie,
then turn it on.
581
00:16:36,329 --> 00:16:37,962
[Jose] This takes five minutes
to 10 minutes,
582
00:16:37,964 --> 00:16:39,330
and we'll let it sit
583
00:16:39,332 --> 00:16:41,032
for another five
to 10 minutes, and then,
584
00:16:41,034 --> 00:16:42,500
we do full blast.
585
00:16:42,502 --> 00:16:44,302
We add salt.
586
00:16:44,304 --> 00:16:45,937
It rests for 24 hours.
587
00:16:46,039 --> 00:16:48,740
-It goes to the proofer
one or two hours.
-[Guy] Okay.
588
00:16:48,841 --> 00:16:50,408
So we get a little bit
of water and oil...
589
00:16:50,410 --> 00:16:52,110
-[Guy] Okay.
-[Jose] ...and give 'em
a little massage.
590
00:16:52,112 --> 00:16:53,711
We let it proof
another 24 hours.
591
00:16:53,713 --> 00:16:55,813
[Guy] Anything
on top of it? Any salt?
592
00:16:55,815 --> 00:16:57,048
-Onion? Herb? Nothing?
-No. No, no, no, no.
593
00:16:57,050 --> 00:16:59,283
That's why we call it
bianca.
594
00:16:59,285 --> 00:17:01,019
Bianca, white.
595
00:17:01,021 --> 00:17:02,854
-Hang on. Let me see this.
Let me go.
-You need, like, the motion.
596
00:17:02,922 --> 00:17:04,655
-[Jose] Yes.
-[all] Bianca.
597
00:17:04,757 --> 00:17:06,090
-[all] Bianca.
-Si.
598
00:17:06,092 --> 00:17:07,792
-[Guy] And you bake
in the combi oven?
-[Jose] Yes.
599
00:17:07,794 --> 00:17:09,327
All right, chef.
So, we're making porchetta.
600
00:17:09,329 --> 00:17:11,162
-This is the little porchetta.
-[Jose] Yes.
601
00:17:11,264 --> 00:17:12,330
We're gonna start
with the garlic,
602
00:17:12,332 --> 00:17:13,765
rosemary, salt,
603
00:17:13,833 --> 00:17:15,700
-pepper, and olive oil.
-[Guy] Got it.
604
00:17:15,702 --> 00:17:16,634
[Jose] Smother this,
605
00:17:16,736 --> 00:17:19,504
and we do the same
with the pork loin.
606
00:17:19,506 --> 00:17:22,040
-[Guy] That's it?
-We're just gonna
give him a little tie.
607
00:17:22,042 --> 00:17:23,107
How long are we gonna cook it?
608
00:17:23,109 --> 00:17:24,709
[Jose] One hour
and 30 minutes,
609
00:17:24,711 --> 00:17:26,511
and then we take the foil off,
610
00:17:26,513 --> 00:17:28,446
and we cook it
another 45 minutes.
611
00:17:28,448 --> 00:17:29,547
Anything else go with this?
612
00:17:29,616 --> 00:17:31,015
We're gonna do the aioli,
613
00:17:31,017 --> 00:17:32,617
with garlic first, turmeric,
614
00:17:32,619 --> 00:17:33,551
and mayo.
615
00:17:33,620 --> 00:17:35,420
Two minutes,
and the aioli done.
616
00:17:35,422 --> 00:17:36,721
-[Hunter] Awesome.
-[Guy] Hey, hey, hey.
617
00:17:36,723 --> 00:17:38,423
-What?
-Let's not tear
a corner off of it.
618
00:17:38,425 --> 00:17:39,590
It was already peeling.
619
00:17:39,592 --> 00:17:40,825
It was already peeling off.
You do the same thing!
620
00:17:40,827 --> 00:17:42,025
-[chuckles]
-So, we're gonna build
621
00:17:42,027 --> 00:17:44,028
-the Porchetta sandwich. Okay?
-Okay, let's see it.
622
00:17:44,030 --> 00:17:45,263
[Jose] Garlic mayo aioli,
623
00:17:45,331 --> 00:17:46,330
porchetta,
624
00:17:46,332 --> 00:17:48,599
tomatoes,
and the lettuce.
625
00:17:52,505 --> 00:17:54,205
The little crunch
of the chicharron
626
00:17:54,207 --> 00:17:55,506
-on top of it...
-[Hunter] Mmm-hmm.
627
00:17:55,508 --> 00:17:57,308
...is why I like
a porchetta sandwich.
628
00:17:57,310 --> 00:17:58,509
The aioli
629
00:17:59,746 --> 00:18:01,245
is a massive part,
630
00:18:01,347 --> 00:18:02,246
a strong amount of garlic,
631
00:18:02,315 --> 00:18:03,614
but you could serve
632
00:18:03,616 --> 00:18:05,616
an old sock in that bread.
633
00:18:05,618 --> 00:18:07,017
[Hunter] The texture
of the bread,
634
00:18:07,019 --> 00:18:08,085
-and the texture
of the porchetta...
-[Jose] Mmm-hmm.
635
00:18:08,087 --> 00:18:09,253
There's a lot of chew,
there's a lot of bite,
636
00:18:09,322 --> 00:18:11,923
a lot of flavor,
but not heavy and dense.
637
00:18:11,925 --> 00:18:12,890
Perfect.
638
00:18:12,892 --> 00:18:14,225
-Thank you.
-Delicious, Chef.
639
00:18:14,227 --> 00:18:15,760
-[server] Porchetta.
-The pork is delicious.
640
00:18:15,862 --> 00:18:17,728
The sauce doesn't take over
641
00:18:17,730 --> 00:18:19,163
It lets the pork sing.
642
00:18:19,232 --> 00:18:20,998
I just don't know where else
643
00:18:21,000 --> 00:18:22,633
you can get
that kind of bread.
644
00:18:22,702 --> 00:18:25,603
Every time I fly, I come here
to pick up a sandwich.
645
00:18:25,605 --> 00:18:27,538
On the plane,
I unwrap the sandwich...
646
00:18:27,640 --> 00:18:29,607
-And kill people.
-Kill people.
647
00:18:29,609 --> 00:18:30,741
Sausage & Peppers, ready.
648
00:18:30,843 --> 00:18:32,610
It's decisions,
decisions, decisions.
649
00:18:32,612 --> 00:18:33,744
Meatballs,
650
00:18:33,813 --> 00:18:35,113
a sandwich,
651
00:18:35,115 --> 00:18:36,647
-arancinis.
-Arancini up.
652
00:18:36,716 --> 00:18:40,218
[Italian diner]
653
00:18:40,220 --> 00:18:43,020
The outside
is crunchy and crisp.
654
00:18:43,022 --> 00:18:45,490
The inside
is moist and juicy.
655
00:18:45,492 --> 00:18:48,126
Next up, we're gonna
make the marinara.
656
00:18:48,128 --> 00:18:49,327
[Guy] The tomato sauce
for the arancini.
657
00:18:49,329 --> 00:18:50,294
[Jose] Olive oil,
658
00:18:50,296 --> 00:18:51,329
add onions,
659
00:18:51,331 --> 00:18:52,730
garlic, salt,
660
00:18:52,732 --> 00:18:54,465
pepper, paprika,
661
00:18:54,534 --> 00:18:56,134
-oregano...
-I reckon you know.
662
00:18:56,202 --> 00:18:57,201
[Jose] Chili flakes,
663
00:18:57,203 --> 00:18:58,302
-the basil...
-[Hunter] Uh-huh.
664
00:18:59,439 --> 00:19:00,705
[Guy] And how long
are we gonna let that cook?
665
00:19:00,707 --> 00:19:02,640
[Jose] At least
one hour and a half.
666
00:19:02,642 --> 00:19:03,541
-[Guy] Okay.
-[Hunter] Yeah.
667
00:19:03,643 --> 00:19:05,042
So, we're gonna
make the risotto.
668
00:19:05,144 --> 00:19:07,011
I throw the rice
in the hot oil,
669
00:19:07,013 --> 00:19:10,381
and then we're gonna add
chicken stock with turmeric,
670
00:19:10,383 --> 00:19:13,217
and we're gonna add it
every 10, 15 minutes.
671
00:19:13,219 --> 00:19:16,621
or when the rice
soak up all the liquid.
672
00:19:16,623 --> 00:19:17,955
-[Guy] Got it.
-[Jose] We add the butter,
673
00:19:17,957 --> 00:19:19,824
and the cheese,
and mix it,
674
00:19:19,826 --> 00:19:21,659
and then we transfer it
to a pan.
675
00:19:21,728 --> 00:19:22,894
-[Hunter] To let it cool.
-[Jose] Yeah.
676
00:19:22,896 --> 00:19:24,128
[Guy] And what are we
gonna stuff this with?
677
00:19:24,130 --> 00:19:25,730
[Jose] Olive oil, onion,
678
00:19:25,732 --> 00:19:26,898
pork, beef,
679
00:19:26,900 --> 00:19:28,099
salt, pepper...
680
00:19:28,101 --> 00:19:29,800
-Italian seasoning.
-Mix it.
681
00:19:29,802 --> 00:19:30,735
We add the meat.
682
00:19:30,803 --> 00:19:32,803
Tomato sauce and peas.
683
00:19:32,805 --> 00:19:34,405
-Okay.
-So, we're gonna form
the arancini now.
684
00:19:34,407 --> 00:19:35,306
Risotto,
685
00:19:35,308 --> 00:19:36,607
a mix of pork and beef,
686
00:19:36,609 --> 00:19:38,009
-mozzarella.
-[Guy] Okay.
687
00:19:38,945 --> 00:19:40,444
Water, flour,
salt, and pepper,
688
00:19:40,513 --> 00:19:41,546
and our panko.
689
00:19:41,614 --> 00:19:42,446
[Guy] To the oil.
690
00:19:42,515 --> 00:19:43,548
[Jose] Homemade marinara.
691
00:19:43,616 --> 00:19:45,449
Place the arancinis.
692
00:19:45,551 --> 00:19:46,651
Those are gonna be
screaming hot.
693
00:19:46,752 --> 00:19:47,585
[Jose] The sauce on top.
694
00:19:47,587 --> 00:19:49,153
Say goodbye to your tongue.
695
00:19:49,155 --> 00:19:51,255
-[Guy] I like that cheese melt
coming out of there.
-[Hunter] Mmm-hmm.
696
00:19:53,059 --> 00:19:54,325
[Guy] Well, I like
the tomato sauce.
697
00:19:55,495 --> 00:19:57,061
Really nice filling,
698
00:19:57,163 --> 00:19:59,931
and a good, not too heavy,
batter of a crunch...
699
00:19:59,933 --> 00:20:02,300
-Yeah, a nice, light crunch.
-...on the outside.
700
00:20:02,302 --> 00:20:03,501
[Guy] Your flavors are good.
701
00:20:03,503 --> 00:20:05,436
-Your proportion
is really good...
-Mmm-hmm.
702
00:20:05,505 --> 00:20:09,040
...in terms of the amount
of the filling to the rice.
703
00:20:09,042 --> 00:20:10,441
Delicious, Chef!
704
00:20:10,543 --> 00:20:11,943
Two more arancinis coming up.
705
00:20:12,011 --> 00:20:15,046
The risotto, very soft,
right on its points.
706
00:20:15,114 --> 00:20:17,315
Sometimes, I grab
five, six, for my kids,
707
00:20:17,317 --> 00:20:18,816
and boom, boom, boom,
everybody gets fed.
708
00:20:18,818 --> 00:20:20,184
Toscano for table four.
709
00:20:20,186 --> 00:20:23,221
Everything is authentic,
and fresh.
710
00:20:23,223 --> 00:20:24,288
The best.
711
00:20:24,290 --> 00:20:25,723
I can't wait to come back.
712
00:20:25,725 --> 00:20:28,192
-You're awesome.
-Thank you very much.
Coming from you!
713
00:20:28,194 --> 00:20:30,328
Joseppe. Ask for him by name.
714
00:20:30,330 --> 00:20:31,262
He's signing autographs later.
715
00:20:33,032 --> 00:20:34,932
Was that a road trip or what?
716
00:20:35,001 --> 00:20:36,233
But don't worry,
717
00:20:36,235 --> 00:20:38,703
there's plenty more joints
all over this great country!
718
00:20:38,705 --> 00:20:41,205
I'll be looking for you
next time on Triple D.
719
00:20:41,708 --> 00:20:43,040
Do you drink coffee?
720
00:20:43,042 --> 00:20:44,709
-Every day.
-No!
721
00:20:44,711 --> 00:20:45,610
-[chuckles]
-Yes.
722
00:20:45,612 --> 00:20:46,911
-Right there.
-No. Really?
723
00:20:46,913 --> 00:20:50,314
That's my lover. Every day,
that's the first thing I do.
724
00:20:50,316 --> 00:20:51,916
How many espressos
you have in a day?
725
00:20:52,418 --> 00:20:53,951
Only 22.
726
00:20:54,053 --> 00:20:55,553
-An hour?
-[all laughing]
727
00:20:57,924 --> 00:20:59,657
-All right. Let's go.
-All right! Perfect!