Hey, everybody, I'm Guy Fieri, and we're rolling out,
looking for America's greatest Diners, Drive-Ins and Dives
This trip...
And they're off!
...we're going from chicken.
Outstanding.
...to cheesesteak...
I'm losing my mind.
...that's all over the map.
I've been around it all. I've eaten it all.
That is from left field, bro.
Like a legit Egyptian food truck in Nashville.
It's a great bite. Yeah, it really is.
[Guy Fieri] Over-the-top Mexican in Palm Springs.
That'll wake up the dragon.
Plus, a little hidden gem..
You have to drop the pin on Flavortown funk at this joint.
...making crepes like I've never seen before.
It is out of bounds.
That's all right here, right now,
on Diners, Drive-Ins and Dives.
[theme music playing]
You know where East and South Palm Canyon meet in Palm Springs?
Well, I'm right there, but not there.
I'm in an alley right behind it.
A buddy of mine told me,
"If it's funky, you'll find it, right?"
I said, "Yeah," and he said, "Well, I got a funky joint for you. It's a crepe place."
I said, "Ah, I don't really like crepes."
He says, "Don't worry, they're not sweet crepes.
They're savory crepes."
I said, "A savory crepe joint in Palm Springs?
I gotta check it out."
This is Gabino's Creperie.
[chef] Turkey Cheddar up!
Gabino's is incredible. They have big, savory crepes.
Totally different than what you would expect from a sweet crepe.
Chicken Ranch is up!
I've never had a crepe like it.
[Guy] And that passion for creative crepes
was cooked into Marcel Ramir as a kid...
I remember being on my dad's lap,
just whipping up batter.
[Guy] ...and it ended up changing his life.
[Marcel Ramirez] I was up to no good.
I said, "I gotta do things a little different here,"
so I just kinda started experimenting
and created a non-traditiona savory crepe.
Don't tell the French, but they got nothing on these guys.
[Marcel] Barbecue Chicken for George!
[woman] Barbecue Chicken is my absolute favorite.
[chuckling] I literally had a dream about it the other day.
[Guy] What are we making first?
The Barbecue Chicken crepe.
Is this the same crepe batter that's used for all crepes?
Every single one of them.
And you never run a sweet crepe?
Never.
We got water, egg, oil,
salt and flour.
Are we making the batter a day ahead of time?
-[Marcel] Yep. -[Guy] What's next, brother
So, we just brine the chicken.
Water and salt, gonna add a little bit of salt,
pepper, garlic powder,
paprika, little chicken broth.
[Guy] Vacuum-sealed, and the you're gonna sous vide it.
[Marcel] An hour-and-a-half at 150 degrees.
Let it cool?
[Marcel] And we get the induction burner,
get it nice and brown on each end,
and then chop it up.
As you need it, you'll add your supporting sauces
-to make your crepe. -Correct.
This is Mama G's Secret Sauce.
My aunt's from Peru.
This is her secret sauce right here.
-Mayo, cilantro... -Stems and all.
[Marcel] ...jalapeno, crushed garlic,
oil, aji amarillo.
[Guy] The foundation pepper of Peruvian food.
Little salt, and then we're gonna squeeze some lime in here.
This goes on every crepe.
-[Guy] You let this go for a day or for a few hours. -[Marcel] Yep.
It's dynamite as it is.
-What else we got? -[Marcel] The chimichurri.
Chopped parsley and chopped garlic,
salt, pepper, chili flakes.
-Really good oregano. -Vinegar, olive oil.
-Are we finally gonna make a crepe? -Absolutely.
Gosh, I've been waiting forever.
-[Marcel] Let's get it. -[Guy] Measure out the crepe batter.
Let that crust build.
And then, we're gonna throw a little bit of this chimi.
Got the cheese,
blend of Monterey and mozzarella.
[Guy] Thin-sliced jalapenos
Give it a little flip.
[Marcel] It's about two minutes
until we get that perfect crunch.
Kinda resemble anybody?
[Marcel] Fold it in half,
get the chicken,
barbecue sauce, secret sauce
crispy onions, corn,
tomatoes, green leaf lettuce
So you're getting crunch on the inside,
crunch on the outside.
-Yeah. -[Guy] Gorgeous.
Dude, that gives me goosebumps.
You see that?
Bro, I gotta be 1,000% honest with you.
I've been around it all.
I've eaten it all.
That is from left field, bro.
-[Marcel chuckles] -That's like when someone hits that ball
all the way to the fence.
It is out of bounds.
This is a rocket ship,
launching at USS Flavortown.
Thank you.
All the little nuances that you do,
this is what I call a destination dish.
I'm losing my mind.
[server] Barbecue Chicken crepe.
Sauce is really tangy.
The chicken is cooked perfectly.
The outside of the crepe, so good with the cheese.
Crispy...
-Almost tortilla-ish. -Right.
-Delicious. -I eat here every day.
[Guy] But good luck finding your first time.
If you drive by, there's a chance you won't even see it.
I would describe it as a hole in a wall.
Tucked away, super cute, in a little alley.
And the little partial door-window over here
is where they serve the food out.
[server] Cheesesteak for table number three!
[man chuckling] To put a Philly cheesesteak into the crepe
is just an anomaly.
You're not gonna see it anywhere else.
-It's, like, the perfect bite. -Mmm.
Now we got our cheesesteak.
-[Guy] You take a ribeye... -And we partially freeze it,
and then we deli slice it paper-thin.
We have our cheese sauce.
Processed cheese.
[Marcel] Whole milk, a little pinch of salt,
vacuum-seal it up,
and we drop it in hot water
until it's melted.
So the ribeye's shaved.
-[Marcel] Oil. -[Guy] That is thin.
Salt, pepper,
garlic and grilled onions.
Hey, so there's my buddy Mark Tadros, uh, great chef,
has the date farm here in, uh, Palm Springs.
What's up, my man?
When you told me to come check this joint out,
I'm like, "I've never seen crepes like this."
Marcel's a wizard, bro.
You hooked me up, brother. I appreciate it.
Masterpiece.
Gonna add a little bit of chimichurri,
and then we're gonna throw the Mama G,
and then we've got our chees
Dead man walking right here, folks.
Everything you love about cheesesteak.
Tender beef, caramelized onions,
processed cheese on there,
little extra creaminess coming from the Mama G sauce.
[mumbles] What I flipped it over and thought
is we typically get that big cheesesteak bun,
don't get me wrong, I love.
But not all the time does everybody want all that.
This supports the experience
not nearly as much carb,
and it gives you a whole 'nother level of texture.
-Outstanding. -Thank you.
-Delicious. -Thank you.
Two Philly cheesesteak crepes.
[man] The meat synergized really well
with the crepe itself.
It's like a symphony. This all makes sense.
[Marcel] Chicken Caesar up!
It's like a whole experience, I mean,
you have type of food that you can't get anywhere else,
the way they do it, the service is amazing.
Like, it's just a vibe.
So to have him right in Palm Springs is a gift.
To see a guy like yourself that was trying to find his way in life
and fell back on something he loved,
your whole family's gotta be proud.
The crepes are legit.
You have to drop the pin on Flavortown funk at this joint.
-[Marcel chuckling] -Okay, I'll take this to go.
Coming up in Palm Springs, California.
I can't wait to try this.
Not your everyday Mexican..
All right, just pour it on me.
...cooked up with a true expert touch.
-You're the real deal, buddy. -Thank you, thank you.
-The real deal. Delicious. -Thank you.
I tell you, that Triple D commute will kill you.
That must've been 100 feet I did from Gabino's Creperie
Anyhow, here to check out another joint in Palm Springs.
Let's see. How's the story go?
A guy from Guadalajara want to have a better life,
moves to United States,
gets here, finds a restaurant,
buys it, gets married,
has kids, brings family recipes,
and he's been doing it for 37 years.
That's the real deal,
and this is El Mirasol.
[woman] This is the only place we go to
for Mexican food in town.
Chile relleno goes with the salsas.
The ingredients are fresh. They make their own sauces.
-And it's been legit since you started coming 20 years ago. -Yes, yes.
The food here is very similar to my hometown.
[Guy] Probably because Felipe Castaneda and his wife, Lisbet,
have been serving up authentic recipes from their hometowns
for decades.
What type of Mexican food is this?
[Felipe Castaneda speaking]
-[Guy] Okay. -North Central.
Our food is not too heavy in its spices.
-What are the key dishes? -The Pollo en Pipian.
Pipian on the pollo.
I've had the Pollo en Pipian many times.
You can taste the pumpkin seeds, the spices.
They always come with some nice rice and beans. It's really good.
Okay, chef, what are we making?
-Pollo en Pipian. -[Guy] So, chicken,
and pipian is the...
Pumpkin seeds.
-We start with the chicken. -[Guy] Water...
[Felipe] Garlic, tomatoes, onion.
-And then chicken breast, bone-on, skin-on. -For flavor.
The salt...
-And how long are we gonna let this cook for? -[Felipe] 1.5 hours.
-[Guy] What is the next step? -The pipian sauce.
Toasted guajillo, then the chile de arbol.
-[Guy] Of course, is the spicy... -The California.
And is the pipian sauce more like a mole?
[Felipe] Yes, it is.
Toss them around until we start coughing and sneezing.
-You can smell them right now. -[Felipe] Now, rinse off the chiles.
Next, pumpkin seeds. These are more delicate.
[Guy] Gotta keep an eye on it.
-The smell tells us it's time to come out. -Yeah, when it's time to go.
[Guy] Pumpkin seed with the shell.
-They take a bit longer. -Right.
And then the blue corn. The way he does it...
-So we have the chiles now rehydrated with water. -Some chicken broth.
[Guy] And this is the stock that we cook the chicken in, correct?
-[Felipe] Correct. -Let it go crazy.
[Felipe] We put the oil.
Cook that off like a steam bath in Flavortown, right there.
[Felipe] Chicken broth.
[Guy] The pumpkin seeds and the blue corn,
are those gonna get mixed with some water?
-Some chicken stock and water, yes. -[Guy] And then, puree that.
-We thicken it... -...with the seeds and the corn.
-How long will it cook? -[Felipe] 30, 35 minutes.
-What are we making? -Salsa for the Mexican rice.
We start with tomatoes,
garlic, salt.
-[Guy] Onions, okay. -[Felipe] Water...
And buh-bye.
[Felipe] Now we go with the rice.
Steam the rice until it gets kind of a brownish color.
[Guy] That's what's gonna make it nice and flaky.
[Felipe] Add the salsa.
-[Guy] Chicken stock. -[Felipe] Cook 30, 35 minutes.
-Now, we're going to plate the pipian. -Okay.
-Beans, to the salamander. -[Guy] Doing it old-school, right there.
-[Felipe] Shred the chicken. -[Guy] Okay.
-Into the hot chicken broth. -Coming over hot.
Look at that nice, flaky rice like that.
-And the chicken. -I can't wait to try this.
-[Felipe] Pipian. -This sauce is gonna be legit.
-What is this here, chef? -Salsa Dona Diabla.
-We do that from scratch. -All right.
Good-looking tortilla.
The freshness of the tortilla is really good flavor.
The chicken is tender. The Diabla...
Hello. That salsa's hot, and the pipian...
...it's got the flavor of the enchilada,
but the richness of the mole. Outstanding.
The rice is nice and light and flaky.
The beans are creamy and silky.
That's gotta be something you could serve to your mom.
-[chuckles] -I mean, legit.
Pollo pipian right here.
Pollo pipian tastes a little spicy,
but really good.
Their chicken is outstanding.
Every place in Mexico, they got different type of rice.
This is the right rice.
[server] We have the carnitas.
[man] The way he cooks is unique,
and he's grown it into this great business.
Hunter showed up, by the way. He smelled this.
-That is delicious. -[Guy] Just try a little bit.
That's, there you go.
That'll wake up the dragon.
-We're gonna cook some chicharrons, correct? -[Felipe] Correct.
-All right. -Chicharron en Salsa, fire.
The Chicharron Salsa's a really good dish.
I always have it every time I come in.
You can taste a little bit of the crunchiness of the chicharron,
but it's also marinated.
It's tasty.
Now we make the chicharrons.
This I wanna see.
Pork shoulder, we're gonna butcher it, take the bone out.
And the part that we use is half fat, half meat.
So he takes the cap off of it,
hot canola oil,
-and we're gonna fry this of -[Felipe] Correct.
-Till everybody's crispy? -Two hours.
[Guy] That's a lot of frying
What's the next step?
[Guy] So what do we do with the tomatillos?
Boil it, 20 minutes.
-[Guy] Next step? -[Felipe] Blend them.
Black pepper,
-Mexican oregano. -[Guy] Oregano, right.
Garlic, comino.
-[Guy] The seeds, salt. -[Felipe] Pickled jalapeno.
[Guy] And the cilantro, stems and all.
Right now, the spoon is in the lead.
The spoon is in the lead,
but the ramekins are coming in close behind.
The plate's moving.
It's spoon!
-Right here. -It's just right there.
All right, just pour it on me.
-Top to bottom? [laughs] -[Guy] I just...
What's this final sauce, chef?
Tomato oregano sauce.
Fresh tomatoes, water.
-We're gonna boil these like the tomatillos. -[Felipe] Correct.
Mexican oregano.
The onion needs a big chunk.
-[chuckling] -Now you hurt the onion's feeling.
Vegetable shaming.
-[Felipe] Salt. -[Guy] Garlic.
Pickled jalapenos, ready to blend.
And they're off!
Ramekin in the lead!
Who's gonna win? Who's got it?
Ramekin!
And I'm really having a great time by myself.
Thanks for tuning in.
[Felipe] Tomato oregano sauce is ready.
Delicious. Silky.
Little bit of heat from the jalapeno, and now we build the dish.
[Felipe] Little bit of oil, scallions,
white onion for flavor,
-Chicharrons. -Put a little crisp on them.
[Felipe] The pico de gallo.
Green tomatillo sauce,
tomato oregano sauce,
Chicharrons en Salsa, rice and beans.
[Guy] This reminds me of going down to Colima.
The key was that mix between the fat and the meat
Tons of flavor, and the two salsas just take great care of it.
Delicious, chef.
[server] So we have the Chicharron en Salsa.
The chicharron is delicious.
[man 1] Crispy and melt-in-your-mouth,
just the balance of flavors is really on point.
Looking ready. Let's go.
[man 2] I always come back to this one,
'cause it's got the flavors of Mexico.
-You're the real deal, buddy. -Thank you.
-The real deal. Delicious. -Thank you.
The only question is, I can't figure out where my son is,
because right now, this is exactly when Lunch Face would show up.
-[Hunter] Hey. -Oh.
What do we got here?
This is the chicharron.
Why don't you just go ahead and take a little snack?
Listen, I'm telling you, next time you come to Palm Springs,
come see the legend.
Up next,
I'm meeting up with my buddy country star John Rich,
in Nashville...
I've learned everything I know about food
from watching your show,
so I know a little bit.
[Guy] ...to dig into some Egyptian chicken...
Isn't that beautiful?
...and one crazy creation.
♪ Waffle falafel Waffle falafel ♪
He always is gonna make a song.
So I'm here in Nashville on Nolensville Road
to check out a joint where the chef is from Egypt.
Now, he brought it... Whoa!
He brought a trailer in from New York City...
-[John Rich] What's up, chef? -Hey, John. What's up, buddy?
-Welcome to Nashville. -Nice to see you.
Let's go eat. King Tut's!
Well, that's legend John Rich,
and this is King Tut's.
Hey, John, wait up!
Dropping falafel in the fryer for vegan plate!
I just love this place.
Lamb chops on the grill.
Pretty much as authentic Egyptian cuisine
as you can get in Nashville
With a little bit New York flare.
[Guy] That's because Ragab Rashawn came from Egypt to New York City
where he picked up a food truck before hitting the music city.
And now he's sharing all his Nile Valley classic with the locals,
including my buddy, the one and only John Rich,
from the duo Big & Rich.
-Nice meeting you. -John is a legend, uh, country music star,
and he has a place called Redneck Riviera.
It is such a cool place to hang.
-Who taught you how to cook, chef? -My mom.
I moved to Cairo when I was, uh, nine.
My father passed away, so I has to start working.
At nine years old?
-Yes, sir. -[John] Wow.
[Ragab Rashawn speaking]
So I learn from all these wonderful chefs in my life.
Ragab, he's such a nice person,
dedicated to his craft.
[Ragab] Two peri peri ready!
Peri peri wings were amazing.
[woman] It had the peri peri spice,
which is Egyptian, but also some of that Portuguese influence
and African influence.
-[Guy] What are we making today? -African peri peri hot wings.
-P-E-R-I, P-E-R-I. Right. -[Ragab] Yes, sir.
We're making the peri peri sauce.
Cilantro, dill, garlic.
We can't find the black-eye chilis,
-so we substitute it with Thai chilies. -Thai chilies.
-Preserved lemon from Morocco. -[John] Oh, wow.
Thai basil, ginger,
nutmeg, cinnamon.
[chuckling] It's as eclectic as me and John
in a trailer that came from New York
with a guy from Egypt.
[Ragab] Smoked paprika, coriander...
-It sounds like a country music song. -Doesn't it?
[Ragab] Cumin, salt...
Add lemon juice.
Add regular paprika, black pepper.
-Roasted red pepper. -[Guy] Olive oil.
-And we're gonna marinate the wings. -When we get the chicken.
Squeeze lemon, vinegar, and salt.
-Little bit of a cleansing process. -Yes.
-But I imagine it also imparts some flavor to it. -[Ragab] It does.
Two hours maximum.
Some of the marination...
[John] Wow, that is colorful
Isn't that beautiful? How long are the wings gonna marinate?
Overnight, it will be nice.
[Guy] And get the wings on the grill.
Well-washed and drained rice.
Takes off a lot of the excess starch
and doesn't stick together as much.
-Green cardamom. -[Ragab] A dry lemon.
-[Guy] Very North African. -[Ragab] Bay leaves.
[Guy] Good amount of clove, okay.
A stick of cinnamon, salt to season.
Is that saffron floating in that?
-[Ragab] Yes, sir. -[John] See?
I've learned everything I know about food
from watching your show,
-so I know a little bit. -[Guy cackles]
So you bloom the saffron in the water.
-[Ragab] Water... -[John] Very aromatic.
[Guy] So we'll let this cook?
What's the sauce we're gonna make?
[Ragab speaking]
So we start with cilantro, parsley, spring onions.
I'm adding avocado just to...
-Give it a little creaminess, a little body. -[Ragab] Twist.
-Is avocado an Egyptian food? -No.
Green dill, green chili.
-[Guy] Jalapeno or serrano? -[Ragab] Serrano.
-Lemon juice, okay. -[Ragab] Garlic.
-[John] I like the garlic. -[Ragab] Coriander.
Moroccan spice, it's called...
-Oh, I can smell that. -[Ragab] Preserved lemon.
Preserved lemons everywhere.
Every dish, mostly.
Roasted, fresh cumin, and cinnamon.
-There's cinnamon in everything he's doing. -[Ragab] Everything.
-[Guy] Vinegar. -[Ragab] Always the olive oil.
And you want this to have a little texture, also.
Think the wings are finished? Let's get them.
-This is the eating part. -[John whispers] Yeah!
-[John] Beautiful! -[Guy] Little bit of the smoke.
-That's the key. -[John] Char...
-[Ragab] We can serve it with saffron rice. -[Guy] Light and fluffy.
You hit that with a little vinegar
and a little olive oil, also.
[Ragab] And then we're gonna finish the wings that we grill.
[Guy] With peri peri sauce that we pureed, got it.
[Ragab] Finish it with some zaatar.
-Saffron, sumac. -Has a little lemony flavor to it.
-[Ragab] Some sharmoula. -[John] Yeah, let's do it.
The chicken, I mean, it's just falling apart.
You bite it and it just goes, "Pow!" in your mouth, it's so juicy.
That smoke is excellent.
That is so good.
And the sharmoula, little bit of spice in that.
That's a good level of heat. It's a creeper heat.
The basmati is ridiculous, super fluffy.
It carries a lot of the plate.
If you think that you're only gonna get one wing,
'cause for some reason,
you invited your country superstar
-to have a hangout with you... -[chuckling]
What was I thinking?
[John] Really, really good.
Peri peri chicken wings.
[man] The spices from the Middle East
and then the heat from Nashville...
The sharmoula sauce is amazing.
It's almost, like, citrusy, but also cilantro-y.
Here's your lamb chops.
He's created this oasis
that really transports you into another environment.
I've watched him create this beautiful patio.
Definitely, you don't feel like you're in Nashville.
All right, chef. You wowed us with the first one.
What do we have next?
-Falafel waffle. -It rhymes. He's in Nashville.
[Guy] This I gotta see. Don't go anywhere.
Oh, you want the last piece of chicken?
-Wanna race for it? -Uh, sure.
-Okay, go. -[John chuckles]
[John] He's doing a lot with a little.
He is doing a lot with a wid... With a "widdle."
-He's doing a "wot" with... -Yeah, a "wot" with a "widdle," Elmer Fudd.
-Watch out. -[John laughing]
[imitating Elmer Fudd] Be very, very quiet. I'm hunting rabbits.
So welcome back, Triple D,
hanging out in a small little trailer in Nashville
with my good buddy, John Rich, the superstar, here,
and this guy, Chef Rocky, who has got a story that...
Well, it'll just melt your heart.
He's got a little food truck here called King Tut.
It's a little food truck with big flavor.
[man] Lamb sandwich for Miriam.
He doesn't serve it in the same way
that you would typically see it in Egypt.
He puts a new twist on it.
Whether it's the hummus that's fresh or the falafel...
[Ragab] Falafel waffle is ready.
Falafel put into a waffle shape is so creative.
And he drizzles the tahini on the top. It's just perfect.
-What are we into now? -[Ragab] Now we're making our waffle falafel.
Waffle falafel.
[John] ♪ Waffle falafel ♪
-[John singing] -He always is gonna make a song.
Always makes a song.
♪ Waffle falafel at King Tut's ♪
It's his new jingle for the radio.
This one is the chickpeas and split fava beans.
In Egypt, we use fava beans,
and the rest of Middle East, they use chickpeas.
-Got it, so you're going 50-50? -Combination.
So this soaks for 12 to 15 hours,
change water every three hours.
Gets the gas out of the beans,
and it also gives you a really great texture.
[Ragab] So we're gonna mix it with onions.
[Guy] Gotta have the parsley in it.
[Ragab] The green pepper.
Leeks, got it.
Leeks helps to get all this gas out of the beans in general.
-I didn't know that. -[Ragab] Garlic, of course.
-Get our grinder on. -How are we gonna season this mixture?
-[Ragab] Fennel. -Coriander seed.
[Ragab] Cumin, salt.
What's awesome is there's no fancy equipment.
[Ragab] Oil spray...
-[Guy] How long, chef? -Five to six minutes.
[Guy] So while that's working, what are we gonna work on?
[Ragab] Tahini sauce.
We're gonna start with our tahini paste.
We add water, cinnamon,
ground coriander, garlic,
cumin, lemon juice,
a Kashmir chili, just to give it little bit of kick, salt.
-And that's the dressing, basically, for it? -That's the dressing.
-Let's plate up that falafel. -I can smell the falafel waffle.
I can smell it, too.
[Ragab] Arugula, just get some greens and salad just to start our waffle.
[John] Nice.
-[Guy] Beautiful. -[John] Mmm-hmm.
Wilts those greens a little bit when it drops on there.
[Ragab] Finish it with some tahini.
-[John] Tear into that. -[Guy] Yeah.
-That's good. -[John] That's beautiful.
It's got a chew to it.
[Guy] Not as heavy, not being fried, no oil to i
That tahini sauce is dynamite.
[John] It's a great bite, yeah, it really is.
This is an amazing moment for me,
because we're out here in the outskirts of Nashville,
and we're eating a falafel cooked in a waffle iron.
Welcome to America.
Having you in my trailer here, it's an American dream.
-Aw, man. -Does it get any better than that?
And our falafel waffle.
[woman] Easily the best falafel I've ever had.
[kisses] Chef's kiss.
Crispy outside and the moist, herbaceous interior.
Nice, unctuous tahini that sort of cuts through some of the richness.
-It's delicious. -We're thrilled with the falafel waffle.
And it's something to come back for?
-Right. -Definitely.
Chicken plate!
You come once, and you're, like, immediately family.
-And you'll come forever? -[both] Yes.
I liked this so much.
I think what's even greater than just the food is your passion,
to be able to share some of your culture with people through food.
They might not understand the language and the music,
but they can definitely understand delicious.
[John] This place is too good to be hidden.
We're gonna put the big spotlight on it,
get Nashville down here eating all the time.
-Excellent. -Chef, great job.
Thank you so much.
So that's it for this edition
of Diners, Drive-Ins and Dives.
If you wanna find the recipes
for some of the joints we visit,
well, go to FoodNetwork.com.
I'll be looking for you next time
on Diners, Drive-Ins and Dives.
My wife.
-I know. -She's got a trophy husband.
[Guy] Come on...
-[Lisbet laughs] -Is he gonna be here?
-[Felipe laughing] -'Cause I hope the trophy husband shows up.