1 00:00:00,601 --> 00:00:01,500 I'm Guy Fieri, 2 00:00:01,502 --> 00:00:02,801 and we're rolling out, 3 00:00:02,803 --> 00:00:05,738 looking for America's greatest diners, drive-ins, and dives! 4 00:00:06,507 --> 00:00:07,406 This trip... 5 00:00:07,408 --> 00:00:08,540 Ha-ha! 6 00:00:08,642 --> 00:00:10,142 ...it's a journey through Flavortown... 7 00:00:10,244 --> 00:00:11,410 I love the way this is going. 8 00:00:11,412 --> 00:00:12,411 ...by bowl, 9 00:00:12,413 --> 00:00:14,246 bread, and bun... 10 00:00:14,315 --> 00:00:15,848 I might be here a bit. 11 00:00:15,916 --> 00:00:17,850 ...like Palm Desert porchetta... 12 00:00:17,918 --> 00:00:19,351 -Delicious, Chef. -Thank you. 13 00:00:19,420 --> 00:00:21,553 [Guy] ...along with a burger bonanza! 14 00:00:21,622 --> 00:00:23,155 -That's the real deal, right there. -That's the one. 15 00:00:23,224 --> 00:00:25,157 [Guy] Plus, a funky joint in Nashville... 16 00:00:25,226 --> 00:00:26,625 I'd be here every day. 17 00:00:26,627 --> 00:00:29,428 ...serving Vietnamese that'l make you weak in the knees! 18 00:00:29,430 --> 00:00:30,929 I can write it up here if you want. 19 00:00:30,931 --> 00:00:33,632 "Caution. May be habit-forming." 20 00:00:33,734 --> 00:00:35,601 That's all right here, right now, 21 00:00:35,603 --> 00:00:37,836 on Diners, Drive-ins and Dives. 22 00:00:49,617 --> 00:00:51,016 So, I'm here in Nashville, 23 00:00:51,018 --> 00:00:51,917 on the east side, 24 00:00:51,919 --> 00:00:52,985 and from what people are telling me, 25 00:00:52,987 --> 00:00:54,653 this is, like, the up-and-coming area 26 00:00:54,722 --> 00:00:56,655 for great new restaurants and bars, 27 00:00:56,723 --> 00:00:58,157 and I'm here to check out a joint 28 00:00:58,225 --> 00:01:00,259 where a husband and wife tea left San Francisco, 29 00:01:00,327 --> 00:01:02,161 where they had this really successful 30 00:01:02,229 --> 00:01:04,229 fast/casual Vietnamese concept, 31 00:01:04,231 --> 00:01:05,263 and they came out here 32 00:01:05,265 --> 00:01:07,099 to offer up the folks in Nashville 33 00:01:07,101 --> 00:01:08,033 some real banh mi. 34 00:01:08,102 --> 00:01:09,435 This is East Side Banh Mi. 35 00:01:11,238 --> 00:01:13,005 I'm making vegetable spring rolls. 36 00:01:13,007 --> 00:01:14,606 It was kind of love at first sight. [chuckles] 37 00:01:14,608 --> 00:01:16,108 [Gracie] Impossible Banh Mi pickup. 38 00:01:16,110 --> 00:01:18,811 You don't find a lot of banh mis in Nashville. 39 00:01:18,813 --> 00:01:20,011 [Guy] At least, not until 40 00:01:20,013 --> 00:01:22,047 Chad Newton and Gracie Nguye brought 'em here. 41 00:01:22,116 --> 00:01:24,383 We had a little fast/casual brand in California 42 00:01:24,385 --> 00:01:26,217 called Asian Box. 43 00:01:26,219 --> 00:01:28,053 -[Gracie] And we decided to move here. -[Guy] Tell me about the men 44 00:01:28,122 --> 00:01:30,322 Is this true banh mi? 45 00:01:30,324 --> 00:01:32,224 We just do it more, like, chef-driven, 46 00:01:32,226 --> 00:01:33,324 but we still keep it 47 00:01:33,327 --> 00:01:35,561 to the traditional recipes that I grew up with. 48 00:01:35,662 --> 00:01:37,463 No. 1 banh mi sandwich. Enjoy. 49 00:01:37,531 --> 00:01:39,331 [customer 1] The bologna, the cilantro, the vegetables 50 00:01:39,333 --> 00:01:40,933 everything just kind of ties together really well. 51 00:01:40,935 --> 00:01:42,301 I mean, it's number one. 52 00:01:42,303 --> 00:01:43,936 [customer 2] The last bite is like 53 00:01:44,004 --> 00:01:47,706 the little crunchy, soggy, perfect tip. 54 00:01:47,708 --> 00:01:49,741 The No. 1 sandwich is like a cold cut. 55 00:01:49,843 --> 00:01:52,711 So, we're gonna make the ham hock terrine. 56 00:01:52,713 --> 00:01:53,712 These are smoked ham hocks 57 00:01:53,714 --> 00:01:55,414 boiled for three to four hours, 58 00:01:55,416 --> 00:01:56,515 'til it's tender. 59 00:01:56,517 --> 00:01:57,649 [Guy] Once this cools down, 60 00:01:57,718 --> 00:01:58,951 there's going through it, picking the meat, 61 00:01:59,052 --> 00:02:00,919 and separating the cartilage, the bone, and the fat. 62 00:02:00,921 --> 00:02:01,986 Correct. 63 00:02:01,988 --> 00:02:03,522 -But I'm not gonna do that part. -Okay. 64 00:02:03,524 --> 00:02:05,157 I'm gonna go, "Oh, there's my car. 65 00:02:05,226 --> 00:02:06,692 Someone's out there I'm gonna see if I can go find your husband. 66 00:02:06,694 --> 00:02:07,926 -I'll see you right back here." -[chuckles] 67 00:02:07,928 --> 00:02:09,394 [Gracie] And then, we're gonna hand shred it. 68 00:02:09,396 --> 00:02:10,328 [Guy] Did you get it all? 69 00:02:10,397 --> 00:02:12,731 -I did. -That was amazing. The timing. 70 00:02:12,733 --> 00:02:14,199 I'm going to get the tires rotated 71 00:02:14,201 --> 00:02:15,501 and the oil changed. 72 00:02:15,503 --> 00:02:17,503 This is the broth that's been strained 73 00:02:17,505 --> 00:02:18,804 -after the hocks were done? -[Gracie] Correct. 74 00:02:18,806 --> 00:02:20,439 -[Guy] Okay. -[Gracie] And then, I'm gonna add the gelatin. 75 00:02:20,541 --> 00:02:22,641 Once it melts, I'm just gonn pour some of this over, 76 00:02:22,710 --> 00:02:23,642 press this in. 77 00:02:23,744 --> 00:02:25,143 [Guy] Into the walk-in. 78 00:02:25,145 --> 00:02:26,812 -Once it starts to cool down, it should really seize up. -Correct. 79 00:02:26,814 --> 00:02:28,313 -[Guy] Then, we'll have it ready to slice. -[Gracie] Yep. 80 00:02:28,315 --> 00:02:29,915 All right, so we're gonna make pate. 81 00:02:29,917 --> 00:02:31,416 You don't say. Pate? 82 00:02:31,418 --> 00:02:33,118 -What do you think? -[Gracie] I start with a little bit of pork fat, 83 00:02:33,120 --> 00:02:34,052 ground pork, 84 00:02:34,054 --> 00:02:35,053 chicken liver, 85 00:02:35,055 --> 00:02:36,355 [Guy] Chicken livers I can get down with. 86 00:02:36,423 --> 00:02:39,024 I cannot do the beef liver. No offense. 87 00:02:39,026 --> 00:02:40,826 I add some onions, and the garlic, 88 00:02:40,828 --> 00:02:42,528 salt, black pepper, 89 00:02:42,530 --> 00:02:43,462 five-spice powder, 90 00:02:43,497 --> 00:02:44,363 sugar, 91 00:02:44,431 --> 00:02:45,964 and fish sauce. 92 00:02:45,966 --> 00:02:47,499 -[Guy] And these are all recipes your mom taught you? -My grandmother. 93 00:02:47,501 --> 00:02:48,433 -Really? -Yeah. 94 00:02:48,535 --> 00:02:49,334 This is ready. 95 00:02:49,403 --> 00:02:51,036 It goes in the food processor. 96 00:02:51,038 --> 00:02:52,838 Then, we're gonna add the rest of the pork fat. 97 00:02:52,940 --> 00:02:55,040 I can smell that five-spice from here. 98 00:02:55,109 --> 00:02:57,209 All right, so, take this smooth, let it coo 99 00:02:57,211 --> 00:02:58,410 -it's spreadable. -[Gracie] Correct. 100 00:02:58,412 --> 00:03:00,112 We need to make the butter mayo? 101 00:03:00,114 --> 00:03:02,414 -The mayo is not your traditional mayo. -[Guy] Right. 102 00:03:02,416 --> 00:03:03,815 [Gracie] It's actually supposed to resemble, like, 103 00:03:03,817 --> 00:03:05,517 a whipped butter. No butter in it. 104 00:03:05,519 --> 00:03:07,052 -There is no butter. -[Gracie] No butter. 105 00:03:07,054 --> 00:03:08,086 -There's no butter. -[chuckles] 106 00:03:08,088 --> 00:03:09,321 [Gracie] It's just egg yolks 107 00:03:09,323 --> 00:03:11,056 shallots, sea salt, 108 00:03:11,125 --> 00:03:13,325 and just whip it up with a little shallot oil, 109 00:03:13,327 --> 00:03:14,927 to be nice, and thick, and spreadable. 110 00:03:14,929 --> 00:03:16,061 And talk about baguettes. 111 00:03:16,063 --> 00:03:18,730 This baguette, that is known in banh mi, 112 00:03:18,732 --> 00:03:20,899 which is not as heavy as a French baguette. 113 00:03:20,901 --> 00:03:22,100 How do we achieve that? 114 00:03:22,102 --> 00:03:24,336 -It's actually a three-day process. -Okay. 115 00:03:24,438 --> 00:03:26,538 [Gracie] I make a poolish, just a little bit of yeast, 116 00:03:26,607 --> 00:03:27,606 -compared to the normal flour. -Okay. 117 00:03:27,608 --> 00:03:28,874 [Gracie] That grows overnight. 118 00:03:28,942 --> 00:03:30,943 [Guy] Creating this fermentation, 119 00:03:30,945 --> 00:03:32,311 giving you the air pockets and the bubbles. 120 00:03:32,313 --> 00:03:34,112 Then the next day, we make the dough. 121 00:03:34,114 --> 00:03:35,047 [both] Water, 122 00:03:35,148 --> 00:03:36,615 -[Gracie] the poolish... -Yeast, 123 00:03:36,617 --> 00:03:38,317 -flour... -[Gracie] And sea salt. 124 00:03:38,319 --> 00:03:40,385 Speed one for three minutes 125 00:03:40,387 --> 00:03:42,221 Speed two for nine minutes. 126 00:03:42,223 --> 00:03:43,622 Speed three for three minute 127 00:03:43,624 --> 00:03:45,624 Then, we put it back in the fridge for 24 hours. 128 00:03:45,626 --> 00:03:47,359 It gets portioned out, 129 00:03:47,428 --> 00:03:49,728 and then let that proof for two hours. 130 00:03:49,730 --> 00:03:51,964 Press it down a little bit. Smack it. 131 00:03:51,966 --> 00:03:53,832 She really gets excited with that. 132 00:03:53,934 --> 00:03:56,034 And then roll it up, and then that goes here. 133 00:03:56,103 --> 00:03:58,036 [Guy whistles] 134 00:03:58,105 --> 00:03:59,705 [Guy] It's gonna go in the proofer for three hours? 135 00:03:59,707 --> 00:04:02,608 [Gracie] Correct. We put it in the oven at 475, 136 00:04:02,610 --> 00:04:03,642 for 20 minutes. 137 00:04:03,711 --> 00:04:05,043 So, we're gonna build a banh mi. 138 00:04:05,045 --> 00:04:06,511 -Listen to that bread. -[sawing] 139 00:04:06,513 --> 00:04:07,512 Nice and warm. 140 00:04:08,315 --> 00:04:09,181 Oh! 141 00:04:09,249 --> 00:04:11,450 That's banan-- Actually, it's bread. 142 00:04:11,551 --> 00:04:13,118 Oh, my goodness! 143 00:04:13,120 --> 00:04:14,319 [Gracie] Put the butter mayo down. 144 00:04:14,321 --> 00:04:15,354 [Guy] Not shy with that. 145 00:04:15,455 --> 00:04:16,955 [Gracie] No, and then, the pate, 146 00:04:17,324 --> 00:04:18,257 cucumbers, 147 00:04:18,358 --> 00:04:20,325 the bologna, the ham hock, 148 00:04:20,327 --> 00:04:21,526 pickled daikon and carrots, 149 00:04:21,528 --> 00:04:22,661 that we make in-house, 150 00:04:22,763 --> 00:04:23,829 cilantro, 151 00:04:23,831 --> 00:04:24,963 jalapenos, 152 00:04:24,965 --> 00:04:26,231 black pepper, 153 00:04:26,233 --> 00:04:27,499 and then, our seasoning sauce. 154 00:04:27,501 --> 00:04:28,500 Cut it in half. 155 00:04:33,440 --> 00:04:34,506 That is the level, right there. 156 00:04:35,309 --> 00:04:36,141 That's goose bumps. 157 00:04:39,146 --> 00:04:41,413 The pate is lights out. 158 00:04:41,415 --> 00:04:43,315 It's so rich, velvety, silky. 159 00:04:45,052 --> 00:04:46,318 The bread is a crunchifier. 160 00:04:46,320 --> 00:04:48,053 I'm getting great texture out of that local bologna, 161 00:04:48,055 --> 00:04:49,521 definitely texture out of that terrine. 162 00:04:51,558 --> 00:04:53,759 Silkiness, creaminess, and f coming through 163 00:04:53,860 --> 00:04:55,027 from that buttered mayo. 164 00:04:55,029 --> 00:04:57,062 A little bit of spice, from the jalapeno. 165 00:04:57,064 --> 00:04:59,665 Palate refresher from the pickled onions and daikon. 166 00:05:00,534 --> 00:05:01,700 That's just legendary. 167 00:05:01,702 --> 00:05:03,402 Probably some of the best banh mi I've had. 168 00:05:04,204 --> 00:05:05,937 No. 1 banh mi, table seven. 169 00:05:05,939 --> 00:05:07,205 [customer 3] The ham hock terrine and the pate 170 00:05:07,207 --> 00:05:08,507 adds, like, a nice smoky aspect, 171 00:05:08,509 --> 00:05:09,508 then you balance that 172 00:05:09,510 --> 00:05:10,909 with the cilantro and the cucumber. 173 00:05:10,911 --> 00:05:12,711 It makes it really kind of sing in the mouth. 174 00:05:12,713 --> 00:05:15,047 Really, what brought me in the most was the bread. 175 00:05:15,115 --> 00:05:16,315 -The bread's ridiculous. -Yeah. 176 00:05:16,317 --> 00:05:18,417 [customer 4] They have the shallot mayonnaise. 177 00:05:18,419 --> 00:05:20,719 I want to put it on everything. It's so good! [chuckles] 178 00:05:20,721 --> 00:05:21,787 [customer 5] It's phenomenal. 179 00:05:21,855 --> 00:05:23,155 It's different than any sandwich I've ever had. 180 00:05:23,223 --> 00:05:24,956 [Gracie] Shrimp spring rolls up. 181 00:05:24,958 --> 00:05:27,859 They definitely capitalize on being in east Nashville. 182 00:05:27,928 --> 00:05:31,229 A lot of culture here. When I found this, it was like, "Yes!" 183 00:05:31,231 --> 00:05:32,664 I'm just so glad I don't live here. 184 00:05:32,733 --> 00:05:33,565 [chuckles] 185 00:05:33,633 --> 00:05:35,100 I'd be here every day. 186 00:05:35,102 --> 00:05:36,735 This would completely break the carb program. 187 00:05:37,404 --> 00:05:38,303 Mmm! 188 00:05:38,305 --> 00:05:39,271 What are we gonna make next? 189 00:05:39,273 --> 00:05:40,205 Don't tell me. 190 00:05:40,207 --> 00:05:41,139 Let me finish the sandwich. 191 00:05:41,241 --> 00:05:42,340 When we come back, 192 00:05:42,342 --> 00:05:44,142 there's no way she can outdo herself on this one, 193 00:05:44,211 --> 00:05:46,945 but we'll see. We'll take six more of 'em, too. 194 00:05:48,749 --> 00:05:49,614 Thanks for having me. 195 00:05:49,616 --> 00:05:50,549 -Who am I cooking with? -Me. 196 00:05:50,617 --> 00:05:51,450 -Chef Gracie. Yeah! -Yes. 197 00:05:51,551 --> 00:05:52,551 -Good. All right. -Yeah. 198 00:05:52,553 --> 00:05:53,818 Well, you go out there, and make sure you 199 00:05:53,820 --> 00:05:55,120 -keep an eye on that Camaro for me, okay? -Okay. Got it. 200 00:05:55,122 --> 00:05:56,254 -[chuckles] -I don't want anybody taking pictures. 201 00:05:56,356 --> 00:05:57,489 -I'm in. -You know, taking... 202 00:05:57,491 --> 00:05:58,323 -You just collect if they're going to. -Yeah. 203 00:05:59,727 --> 00:06:00,926 Welcome back, Triple D, 204 00:06:00,928 --> 00:06:02,527 hanging out on the east side of Nashville, 205 00:06:02,529 --> 00:06:04,963 at East Side Banh Mi, and they don't just make banh mi. 206 00:06:05,032 --> 00:06:06,398 Chopped steak up. 207 00:06:06,400 --> 00:06:07,699 I like the steak bowl. 208 00:06:07,701 --> 00:06:10,736 It's just a good blend of ri and vegetables and sauce. 209 00:06:10,804 --> 00:06:12,904 All mixed together in a bowl, it's fantastic. 210 00:06:12,906 --> 00:06:13,939 [Guy] What is up next? 211 00:06:14,007 --> 00:06:15,607 Chopped Steak Broken Rice Bowl. 212 00:06:15,609 --> 00:06:17,743 We're gonna make a satay paste. 213 00:06:17,844 --> 00:06:19,711 It's like an aromatic that goes inside the beef. 214 00:06:19,713 --> 00:06:21,346 Oil, onions, 215 00:06:21,448 --> 00:06:22,714 chopped garlic, lemon grass. 216 00:06:22,716 --> 00:06:23,949 -Chopped? Okay. -Yeah. 217 00:06:24,017 --> 00:06:26,718 Some miso, to give it that umami flavor, 218 00:06:26,720 --> 00:06:28,053 Korean chili powder, 219 00:06:28,055 --> 00:06:29,354 and then chili flakes. 220 00:06:29,456 --> 00:06:30,622 Yeah, why don't we just add a little bit of that? 221 00:06:30,624 --> 00:06:32,357 Kosher salt, sugar, 222 00:06:32,426 --> 00:06:33,725 some tamari soy, 223 00:06:33,727 --> 00:06:35,227 Caramelize those onions. 224 00:06:35,229 --> 00:06:36,561 [Gracie] Cool it down, and then we're gonna make 225 00:06:36,630 --> 00:06:37,829 our chopped steak mix. 226 00:06:37,831 --> 00:06:39,531 Oil, chopped onions, 227 00:06:39,533 --> 00:06:40,632 red curry paste, 228 00:06:40,701 --> 00:06:42,401 black pepper, salt, 229 00:06:42,403 --> 00:06:43,502 toasted rice powder... 230 00:06:43,504 --> 00:06:44,602 I like that move. 231 00:06:44,671 --> 00:06:46,338 [Gracie] ...the satay paste that we've just made 232 00:06:46,340 --> 00:06:49,141 -Now you're gonna get in there with both hands and feet. -[Gracie] Both hands. 233 00:06:49,209 --> 00:06:51,410 -[Guy] We're ready to throw on the flattop for cooking. -[Gracie] Exactly. 234 00:06:51,412 --> 00:06:53,011 And what is the fish sauce deal? 235 00:06:53,013 --> 00:06:54,646 It's a very traditional seasoning. 236 00:06:54,715 --> 00:06:55,881 It goes over the top 237 00:06:55,883 --> 00:06:56,748 -of the rice and veggies, and everything? -Uh-huh. 238 00:06:56,817 --> 00:06:57,649 -Yeah. -[Guy] Great. 239 00:06:57,751 --> 00:06:58,950 [Gracie] The fish sauce, vinegar, 240 00:06:59,052 --> 00:07:00,285 lime juice... 241 00:07:00,287 --> 00:07:02,020 -And so this is more of a condiment that's... -Correct. 242 00:07:02,022 --> 00:07:04,356 -applied to a lot of dishes? -Pretty much everything. 243 00:07:04,425 --> 00:07:06,324 -Tons of sugar... -Wow. 244 00:07:06,326 --> 00:07:07,259 [Gracie] ...water. 245 00:07:07,360 --> 00:07:09,261 So, once the sugar gets dissolved, 246 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!