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Hey there. I'm Guy Fieri
and we're rolling out,
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00:00:02,803 --> 00:00:05,938
looking for America's greatest
Diners, Drive-ins
and Dives.
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00:00:06,607 --> 00:00:07,506
This trip...
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Hurry up. Let's go.
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It's go big...
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Move and shake it.
Making money!
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...and get wild.
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This might take
the funky award.
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We've got over the top
favorites in Nashville.
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[muffled] That is really good.
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Meaty Italian
in New Smyrna Beach, Florida
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It's a monster chop!
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Plus pizza and pasta...
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-That's fantastic.
-Thank you.
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...from a real character...
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This is at the highest
level of goofy.
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...going the extra mile.
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Grandma Mabel's Gnocchi,
table one.
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I may never get
a James Beard Award,
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but I'm happy to get
a Guy's Goatee.
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-There you go!
-[laughs]
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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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[theme music playing]
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[rock 'n' roll music playing]
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So I'm here
in a little beach town
called New Smyrna Beach
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and it's about
15 minutes south
of Daytona Beach, Florida.
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Now, I'm here to check out
a pizzeria that, well, has g
three things I really love.
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One, the dude's into 80s rock.
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Names his menu items after i
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Two, he's a Harley fan.
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And three, his recipes,
his attitude and his energy
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are all about
family tradition.
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This is Panheads Pizzeria.
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Kickstart in oven.
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Panheads Pizzeria
is the best pizza around.
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Dr. Feel Good going in.
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It's all rockstar.
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-We got the rockstar
Chef Eric.
-Go big or go home.
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[man] Chef Eric
builds motorcycles.
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He loves to weld
and work with metal.
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[Guy Fieri] And chef
and owner, Eric Ross,
carries that DIY attitude
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right into the kitchen.
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He does make
everything by hand.
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And his inspiration
comes straight from
his Italian grandma Mabel.
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Her original restaurant's
in Clearfield, Pennsylvania,
It's the middle of nowhere.
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And it's a little pizza shop
that we got
the pizza dough from.
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[Fieri] How did you end up
with a funky little joint
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that says
Welcome to the Jungle
on the wall?
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[Eric Ross]
Me and my sister opened this.
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She was already down here
and she said,
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"Hey, there's really
no good pizza shop."
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-Is the menu pizza or--
-Pizza based menu
with other specials.
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Plating Seek and Destroy.
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My new favorite thing
is the Seek and Destroy
flatbread pizza.
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The brisket,
onions, horseradish,
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all the flavors together
go really well.
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What are we gonna do
with this brisket?
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-We're gonna rub it.
-Dry rub first?
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Salt, granulated onion,
paprika, black pepper,
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-cayenne pepper.
-[whoops]
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-[Chef Ross]
Granulated garlic.
-[Fieri] Brown sugar.
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So you get this on.
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[Chef Ross] Place it
in a smoker,
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brown 270 to 300
for four hours.
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-Wrap it, put it in
for another six hours.
-Got it.
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Let it chill and slice it.
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-Let's make the dough.
-Where's the mixer?
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There is no mixer.
We make our dough by hand,
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300 pounds a day.
It takes me about
two and a half hours.
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The bowl beats the dough
to death, I believe.
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Makes that gluten so hard.
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So our pizza's,
when you roll them out
they're really delicate.
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Dude, if you want to do it.
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We got water, 80 degrees.
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Salt, sugar, yeast, olive oil,
high gluten flour.
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-This is at the highest
level of goofy.
-[Chef Ross laughs]
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I'm giving you
a hard time about it,
but this is what grandma did?
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We didn't change it at all.
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-Did you make
the stands specifically?
-Yes, I actually did.
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Yeah, I figured.
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-How long does this go on?
-Five or six minutes.
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-Proofs overnight.
-[Fieri] And then,
you proof it again?
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-[Chef Ross]
Before we cook it.
-[Fieri] What do we do next?
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Make our alfredo sauce.
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Make a roux.
So we melt butter,
garlic, flour.
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Deglaze with some white wine.
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Heavy cream, half and half.
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House season blend,
which is kosher salt,
white pepper
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and granulated onion.
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Once it starts to simmer,
then we add
our parmesan cheese.
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Whisk this in.
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-What's the final sauce?
-Sour cream, horseradish,
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-Worcestershire
and our salt blend.
-[Fieri] Got it.
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-Wow.
-This is my grandma's
original rolling pin.
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She signed it
right before she died.
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We retired it after that.
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-That is a rolling pin.
-Yeah, so then we had
these custom made
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by a buddy of ours
to match them.
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-It's a monster.
-If you roll it too much,
it becomes like, clay almost.
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You got to be really careful.
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-Now you dock it.
-Alfredo. We add our pork rub.
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Mozzarella, provolone,
the brisket.
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[Fieri] Nice little
smoke ring on that.
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[Chef Ross] Caramelized onions
on top of the brisket.
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-It helps... Yep
-Keeps it from drying out
a little bit.
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You know what you're doing.
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I've "kooked"
once or twice before.
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It's kooked, right?
Kook? Coking?
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In the oven. 500 degrees
about 10 minutes.
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It's square, but you cut it
like a regular pizza.
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Horseradish cream,
fresh basil.
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Seek and Destroy.
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-This is so mindful
and so cheffed.
-[chuckles]
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The brisket's delicious.
Not too much smoke.
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Not too much horseradish.
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Alfredo, nice, creamy.
Delicious.
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I do not want to subscribe
to your shenanigans
about handmade dough,
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but it is tender.
It's got good chew.
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-Outstanding.
-Thank you.
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We have our Seek and Destroy
flatbread for you.
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The horseradish is killer
with the basil.
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It's the brisket.
It's so good.
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It's got that sweet
and savory thing going on.
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So, I have said the name
New Smyrna Beach,
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and this is where
Triple G legend,
MacKenzie, comes to--
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-How many Triple G's
have you been on?
-Four.
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[cheering]
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-Our champ, MacKenzie.
-[cheering laugh]
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I won two of them.
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[Fieri] So how did you
find Panheads Pizzeria?
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[MacKenzie] It's just like,
the perfect little
neighborhood joint,
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such flavorful food,
real creative.
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Grandma Mabel's Gnocchi,
table one.
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Grandma Mabel's Gnocchi
is the bomb.
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I keep coming back
for it all the time.
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-Gnocchi to me is done wrong
more than it's done right.
-I believe you.
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We're gonna start
with our eggs, salt.
Break the eggs.
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-The rice potatoes.
-[Fieri] Russets?
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Incorporate the eggs
into here.
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-High gluten pizza flour.
-Work it just enough
to combine it.
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You roll them in like,
little snakes I call them.
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As gentle as possible.
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[Chef Ross] Drop the gnocchi
in salted boiling water.
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And then, we're going to
serve this as what?
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Grandma's butter bacon sauce.
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-We start with
rendering out the bacon.
-[Fieri] So it's crispy?
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We use the bacon grease
to cook the onions down.
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-Do we have any herb
going into this?
-No seasoning. No nothing.
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-[Fieri] On the gnocchi?
-[Chef Ross] That's it.
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-No cheese?
-Parmesan cheese
for the garnish.
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-[laughs] And fresh basil.
-Didn't I just ask?
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-Onions are rendered down.
-[Chef Ross]
Finish with butter.
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Gnocchi's come to a boil.
They float to the top.
We add them to our sauce.
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-They're holding their shape.
-I'm not gonna be
holding my shape.
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[Chef Ross] Parmesan cheese,
fresh basil.
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-A little side of focaccia
comes as a gift there?
-Yep.
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Our Grandma Mabel's Gnocchi.
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-That's fantastic.
-Thank you.
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You look forward to
biting into these tender
little pillows.
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They melt in your mouth.
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The bacon butter sauce
is sweet, a little salt.
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Parmesan cheese
adds in perfectly.
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The fresh basil
just kind of blooms.
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The focaccia is nice to sop up
the flavor.
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That gnocchi right there,
I'll take it
against anybody's.
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-It is outstanding.
-Thank you so much.
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[Chef Ross]
Gnocchi in 30 seconds.
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Light, fluffy pillow clouds
of potato goodness.
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[chef's kiss] So good.
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-I'm telling ya.
She'll take my job.
-[laughing]
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How do people not like that?
Onions and bacon together.
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I mean, it's delicious.
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I come to this pizza joint
specifically for the gnocchi.
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Like, high end
Italian restaurant.
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Marinara Meatballs, table two.
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Anytime that we fly in
for vacation,
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this is our number one stop
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[Fieri] When you have
this much tribute
to your grandma,
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you take it with such respec
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-Thank you.
-What an experience.
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I may never get
a James Beard Award,
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but I'm happy to get
a Guy's Goatee.
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-There you go.
-[laughing]
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[Fieri] Up next...
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A funky neighborhood spot
in Nashville...
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She's dangerous.
Trained ninja in flavor.
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Loading up the fries...
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I have to get the bite.
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And building
a skyscraper sandwich.
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-Get out!
-[laughs]
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So, when most people
roll into Nashville,
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they go to Broadway
to go to all the honky-tonk
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or they come down here.
This is 12th Street South.
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And this has got
a ton of stores
and lots of restaurants.
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And you know what?
A lot of choices.
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Like, where are you gonna eat?
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Well, that's where I come in.
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If you're looking for a plac
that's got like,
a neighborhood hang
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00:07:11,331 --> 00:07:13,999
and the menu's kind of like
a cheffed up pub food,
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well, I hear
that this is your joint.
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This is Bottle Cap.
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00:07:18,705 --> 00:07:19,938
Got a cheesesteak up.
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There's so many things
you can order.
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00:07:22,142 --> 00:07:23,508
It's not just normal bar foo
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Birthday waffles up
in the window.
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00:07:26,013 --> 00:07:28,647
It's a lively place
and it's a comfortable place.
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00:07:28,715 --> 00:07:32,551
[Fieri] And owners Jason She
and Bob Franklin
pulled out all the stops
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00:07:32,619 --> 00:07:35,220
to make this
a legit neighborhood joint.
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00:07:35,222 --> 00:07:38,190
-We built this building--
-To look like an old building?
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To look like an old building.
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00:07:39,860 --> 00:07:42,627
-[Fieri] So why Bottle Cap?
-I think of friends, family
in the backyard.
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00:07:42,629 --> 00:07:43,762
-And you sort of...
-[bottle cap hisses]
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That means
the party's started.
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00:07:44,998 --> 00:07:46,798
[Fieri] But with Rachel Cann
in the kitchen,
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00:07:46,800 --> 00:07:48,700
backyard's getting blown up
217
00:07:48,702 --> 00:07:51,102
-What type of food
are you making?
-Classic French techniques
218
00:07:51,104 --> 00:07:53,405
and turn it
into approachable bar food.
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00:07:53,407 --> 00:07:55,140
The carne asada fries for you.
220
00:07:55,242 --> 00:07:57,142
Carne asada fries are so good.
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00:07:57,244 --> 00:08:00,445
-Short ribs and sauce on top.
-It was mouthwatering.
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00:08:00,514 --> 00:08:02,614
-[Fieri] Alright, chef.
-This is for
our carne asada fries.
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00:08:02,616 --> 00:08:04,316
-Hurry up. Let's go.
-[laughing]
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00:08:04,318 --> 00:08:05,550
Boneless beef short ribs.
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00:08:05,652 --> 00:08:07,519
-Round these off.
-About two minutes
on each side.
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00:08:07,521 --> 00:08:09,154
And we're gonna get started
on our mirepoix.
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00:08:09,256 --> 00:08:12,123
Garlic, salt, pepper, thyme.
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00:08:12,125 --> 00:08:13,425
I believe it's pronounced
"th-yme."
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00:08:14,027 --> 00:08:15,126
But I don't... I mean...
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00:08:15,662 --> 00:08:17,095
-Bay leaf.
-Bah-laf.
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00:08:17,097 --> 00:08:19,764
-Tomato base?
-[Rachel Cannon]
Deglaze with our tomatoes.
232
00:08:19,833 --> 00:08:21,933
-And then we'll deglaze
with wine.
-Very nice.
233
00:08:22,002 --> 00:08:23,735
[Chef Cannon]
Release all the aromatics.
234
00:08:23,837 --> 00:08:25,303
There you go.
Now you can smell it.
235
00:08:25,305 --> 00:08:27,305
-[Fieri] Short ribs down.
-[Chef Cannon] In the oven
for four hours.
236
00:08:27,307 --> 00:08:29,241
[Fieri] 350. Let it cool.
Shred it.
237
00:08:29,309 --> 00:08:30,809
Now we're going to start
our salsa.
238
00:08:30,811 --> 00:08:34,312
-Oregano.
-Look at you with that
Vanna White pour.
239
00:08:34,314 --> 00:08:36,615
-Coriander, cumin.
-We are hot.
240
00:08:36,617 --> 00:08:40,652
In go the tomatoes,
poblanos, Spanish onions,
olive oil.
241
00:08:40,754 --> 00:08:41,953
[Fieri] In the
Salamander for--
242
00:08:42,022 --> 00:08:42,987
[Chef Cannon]
Eight, ten minutes.
243
00:08:43,089 --> 00:08:45,056
-So those are roasted off.
-Nice little char.
244
00:08:45,125 --> 00:08:46,725
Chipotles. They're rehydrated.
245
00:08:46,727 --> 00:08:48,693
-We got ancho chile.
-Also rehydrated.
246
00:08:48,695 --> 00:08:51,329
-[Chef Cannon] Roasted garlic,
lime juice.
-[Fieri] Lime zest.
247
00:08:51,331 --> 00:08:54,799
[Chef Cannon] Sugar,
kosher salt,
some cafe grind black pepper.
248
00:08:54,801 --> 00:08:56,167
Cafe grind.
249
00:08:56,169 --> 00:08:59,304
[Chef Cannon]
Our toasted spices.
I will pulse it up.
250
00:08:59,306 --> 00:09:00,272
And cilantro next.
251
00:09:00,407 --> 00:09:02,707
Alright, salsa's done.
What do we got next?
252
00:09:02,709 --> 00:09:04,209
We are doing
our house cut fries.
253
00:09:04,211 --> 00:09:06,811
Take our fry cutter.
Slice the potatoes through.
254
00:09:06,813 --> 00:09:08,547
-Russets.
-We actually use Chipperbecs.
255
00:09:08,549 --> 00:09:10,916
We do a little bit of water
and vinegar just to help
kind of pull out that starch.
256
00:09:10,918 --> 00:09:12,050
[Fieri] And that goes
for 24 hours?
257
00:09:12,052 --> 00:09:13,518
[Chef Cannon] Blanch them
for two minutes
258
00:09:13,520 --> 00:09:15,320
-just to get a little bit
of color on them.
-Back on the sheet tray.
259
00:09:15,322 --> 00:09:16,354
-Drop them to order.
-Got it.
260
00:09:16,423 --> 00:09:17,956
We're going with
our fry seasoning.
261
00:09:18,024 --> 00:09:23,028
Kosher salt, smoked paprika,
sugar, turmeric,
onion powder, garlic,
262
00:09:23,030 --> 00:09:25,063
a little corn starch in there
to help from caking up.
263
00:09:25,132 --> 00:09:27,499
-And a little black pepper.
-Whisk all
our spices together.
264
00:09:27,501 --> 00:09:30,001
The seasoned salt. [groans]
265
00:09:30,003 --> 00:09:32,537
[Chef Cannon]
Now we're ready to assemble
our carne asada fries.
266
00:09:32,606 --> 00:09:33,838
Me likey fries.
267
00:09:33,840 --> 00:09:36,708
Our reduced braising liquid
and our braised short ribs.
268
00:09:36,710 --> 00:09:38,410
Tying it up,
we reduce it down
just a little bit more.
269
00:09:38,412 --> 00:09:40,045
Cheese to drizzle.
270
00:09:40,047 --> 00:09:42,047
I like how it's almost
kind of like, a chili fry
271
00:09:42,148 --> 00:09:43,715
-the way it goes together.
-[Chef Cannon]
Yeah, a little bit.
272
00:09:43,717 --> 00:09:45,350
Crema, salsa.
273
00:09:46,053 --> 00:09:47,218
I have to get the bite.
274
00:09:49,823 --> 00:09:51,856
-[laughing]
-You're a bad person.
275
00:09:53,527 --> 00:09:56,161
You broke down all that
rich unctuous short rib
276
00:09:56,229 --> 00:09:58,029
so it just gets
all kinds of...
277
00:09:59,032 --> 00:10:00,265
Creamy and rich
all over the fries.
278
00:10:01,602 --> 00:10:03,201
The fries are sturdy.
279
00:10:03,203 --> 00:10:05,537
You didn't hit too much
of the queso,
so it's not swimming in that.
280
00:10:05,639 --> 00:10:07,138
The hinge pin
of the whole thing...
281
00:10:08,041 --> 00:10:09,207
Is that rojo salsa.
282
00:10:09,209 --> 00:10:11,209
That little bit of acid
that goes with that.
283
00:10:12,312 --> 00:10:14,412
-That is really good.
-Yeah.
284
00:10:14,414 --> 00:10:17,315
Carne asada we got going down.
285
00:10:17,317 --> 00:10:19,651
The carne asada fries.
I like my fries
filled up, you know.
286
00:10:19,720 --> 00:10:20,952
-I like some meat.
-It's legit.
287
00:10:21,021 --> 00:10:24,322
The meat is so juicy
and tender.
It's so flavorful.
288
00:10:24,324 --> 00:10:27,025
The sauce is great.
It's like a perfect
combination of everything.
289
00:10:27,027 --> 00:10:29,361
Dropping chicken
and fried chicken sandwich.
290
00:10:29,429 --> 00:10:31,029
[man] We probably average
three times a week here.
291
00:10:31,031 --> 00:10:33,064
Trivia on Tuesday night,
date night on Friday night.
292
00:10:33,133 --> 00:10:34,599
And we come here
on Sunday afternoon.
293
00:10:34,601 --> 00:10:37,402
-Well, when do you go to work?
-Uh, all the rest of the time.
294
00:10:37,404 --> 00:10:39,337
I just really like the vibe,
the people.
295
00:10:39,439 --> 00:10:40,705
How is everything, guys?
296
00:10:40,707 --> 00:10:43,375
You walk in the door
and it's a big
welcome committee.
297
00:10:43,377 --> 00:10:45,043
-Get that away from me.
-[laughing]
298
00:10:45,145 --> 00:10:47,746
And I'm gonna say.
You know we got another
item for you too, right?
299
00:10:47,847 --> 00:10:49,447
You're not done.
300
00:10:49,549 --> 00:10:51,850
-[chuckles]
-Alright, well
here's the deal, folks.
301
00:10:51,951 --> 00:10:53,618
We're hanging out here
at Bottle Cap in Nashville.
302
00:10:53,620 --> 00:10:56,454
Don't go anywhere.
Don't judge me, please.
See you in a bit.
303
00:10:56,523 --> 00:10:58,123
-You want some?
Can't have it.
-[chuckles]
304
00:11:00,627 --> 00:11:01,926
The arsonist had
oddly shape feet.
305
00:11:01,928 --> 00:11:04,162
-Okay, ready?
Five, four, three...
-What? [laughing]
306
00:11:04,264 --> 00:11:06,398
Unique New York.
Ready? Here we go.
307
00:11:06,400 --> 00:11:08,333
Um... Wait a second.
308
00:11:08,402 --> 00:11:11,036
Welcome back.
Triple D hanging out
here in Nashville.
309
00:11:11,104 --> 00:11:14,406
And boy, did we just get som
carne asada fries
here at Bottle Cap.
310
00:11:14,408 --> 00:11:17,142
She's dangerous.
Trained ninja in flavor.
311
00:11:17,210 --> 00:11:19,010
Besides cook,
what else do you do?
312
00:11:19,012 --> 00:11:20,412
Golf is my second passion.
313
00:11:20,414 --> 00:11:22,614
I ended up going and playing
collegially out in Arizona.
314
00:11:22,616 --> 00:11:24,149
You played college golf?
315
00:11:24,151 --> 00:11:26,818
Yeah, and then I started
doing the REMAX World
Long Drive Competition.
316
00:11:26,820 --> 00:11:29,120
-What's the farthest
that you hit the ball?
-326.
317
00:11:29,122 --> 00:11:30,088
-Get out!
-[laughs]
318
00:11:30,090 --> 00:11:31,622
Beast of a sandwich.
319
00:11:31,691 --> 00:11:34,059
[Fieri] And she's also
crushing it
with the menu here.
320
00:11:34,160 --> 00:11:35,894
The Titan sandwich is huge
321
00:11:35,896 --> 00:11:38,863
from the burger itself
to the chicken tenders
322
00:11:38,932 --> 00:11:41,032
to the Jalapeno popper.
It's so good.
323
00:11:41,034 --> 00:11:44,602
It looks intimidating,
but, you know, I feel like
you can tackle it. [chuckling]
324
00:11:44,604 --> 00:11:46,037
[Chef Cannon]
Just a simple sandwich.
325
00:11:46,139 --> 00:11:47,205
-What's that called
-The Titan.
326
00:11:47,207 --> 00:11:48,606
It's called the death of me.
327
00:11:48,608 --> 00:11:50,842
We are doing
our buttermilk marinade
for our chicken tenders.
328
00:11:50,944 --> 00:11:53,845
Eggs, hot sauce, salt
and our garlic.
329
00:11:53,914 --> 00:11:55,246
[Fieri] How long is it
gonna stay in this marinade?
330
00:11:55,348 --> 00:11:56,715
[Chef Cannon]
Leave it overnight.
331
00:11:56,717 --> 00:11:57,716
-Next step?
-Cornflake breading
332
00:11:57,718 --> 00:11:58,950
that we're gonna dredge
the chicken in.
333
00:11:58,952 --> 00:12:00,518
AP flour, cornflakes.
334
00:12:00,520 --> 00:12:02,620
-Do we hit all these
in the food processor prior?
-Yep.
335
00:12:02,622 --> 00:12:06,057
Garlic powder, onion powder,
smoked paprika, black pepper.
336
00:12:06,059 --> 00:12:07,726
-And a little salt.
-Mix everything up.
337
00:12:07,728 --> 00:12:09,427
[Fieri] So chicken dredge.
338
00:12:09,429 --> 00:12:10,929
[Chef Cannon]
And we are gonna head
over to the fryer
339
00:12:10,931 --> 00:12:13,465
at 375 for six, seven minutes.
340
00:12:13,533 --> 00:12:15,300
-What else is on this Titan?
-Snappy sauce.
341
00:12:15,302 --> 00:12:17,202
-Can you say that
without smiling?
-No.
342
00:12:17,204 --> 00:12:18,937
-[deeper voice] This is
Snappy sauce.
-This is Snappy...
343
00:12:18,939 --> 00:12:20,739
It just... Hang on.
344
00:12:20,840 --> 00:12:23,108
This is our Snappy
[wheezing laugh]
345
00:12:23,110 --> 00:12:24,509
You're killing me.
346
00:12:24,511 --> 00:12:25,810
Alright, here we go.
[clears throat]
347
00:12:25,812 --> 00:12:28,113
I'm a professional at this.
348
00:12:28,115 --> 00:12:30,815
-What's next?
-We're making our Snappy sauce
for our Titan sandwich.
349
00:12:30,817 --> 00:12:33,451
I had it and you lost it!
350
00:12:33,553 --> 00:12:37,956
We've just proven, folks.
There's no way to say
Snappy sauce and not laugh.
351
00:12:38,057 --> 00:12:40,458
-Start off with
our Peppadew peppers.
-Great peppers.
352
00:12:40,494 --> 00:12:41,759
[Chef Cannon] Pulse these up
a little bit.
353
00:12:41,761 --> 00:12:44,262
Next we got
our Worcestershire,
cayenne, hot sauce.
354
00:12:44,364 --> 00:12:46,264
Then we actually reserve
some of the Peppadew juice.
355
00:12:46,366 --> 00:12:48,600
-Mayo.
-[Fieri] And copious amounts
of Ketchup.
356
00:12:48,602 --> 00:12:50,401
Blend that up a little bit.
357
00:12:50,403 --> 00:12:52,804
That's delicious.
Sweet, spice, fat.
358
00:12:52,806 --> 00:12:55,106
Think about Thousand Island
with an attitude. I dig it.
359
00:12:55,108 --> 00:12:57,776
We are going to make
our onion ring batter.
360
00:12:57,778 --> 00:13:00,011
-And we use
our pancake batter.
-Very cool.
361
00:13:00,013 --> 00:13:03,448
Flour, baking soda,
baking powder,
salt, sugar.
362
00:13:03,550 --> 00:13:04,449
Oh, thanks.
363
00:13:04,518 --> 00:13:06,050
Our light beer lager.
364
00:13:06,052 --> 00:13:08,219
Slice up the onions,
go straight
into the beer batter.
365
00:13:08,221 --> 00:13:09,153
[Fieri] Onion rings down.
366
00:13:09,155 --> 00:13:10,121
[Chef Cannon]
And mozzarella stick.
367
00:13:10,123 --> 00:13:11,723
[Fieri] And the Jalapeno
poppers are down.
368
00:13:11,725 --> 00:13:13,825
I gotta watch the fryer.
You know, it's my job.
369
00:13:13,827 --> 00:13:15,426
Our burger patties.
370
00:13:15,428 --> 00:13:17,495
Salt, pepper, smash.
371
00:13:17,497 --> 00:13:20,064
Snappy sauce, lettuce, tomato.
372
00:13:20,133 --> 00:13:22,033
-Our house made
bread and butter pickles.
-House made?
373
00:13:22,135 --> 00:13:25,637
We're gonna go down
with our American cheese.
Bacon going on top.
374
00:13:25,738 --> 00:13:26,538
A little bit of steam.
375
00:13:27,307 --> 00:13:28,740
Double stacking our patties.
376
00:13:30,010 --> 00:13:31,609
Good fries. I'm telling you
that much.
377
00:13:31,611 --> 00:13:34,646
Chicken tender,
more Snappy sauce,
our onion ring.
378
00:13:34,681 --> 00:13:37,048
Top that off
with a mozzarella stick,
379
00:13:37,050 --> 00:13:39,050
Jalapeno popper
and a Pepperoncini.
380
00:13:42,455 --> 00:13:43,421
Right?
381
00:13:46,226 --> 00:13:48,126
The chicken tender
was perfectly cooked.
382
00:13:48,128 --> 00:13:49,160
Nice and moist.
383
00:13:49,229 --> 00:13:50,962
Great breading
on the outside of it.
384
00:13:52,966 --> 00:13:55,500
From the hot burger
and the melting cheese
385
00:13:55,502 --> 00:13:57,135
to the cold tomato,
cold lettuce.
386
00:13:57,237 --> 00:13:58,803
There was just a nice
little juxtaposition there.
387
00:13:58,805 --> 00:14:00,205
There's two things
that really stand out.
388
00:14:00,207 --> 00:14:01,840
One is the Snappy sauce.
389
00:14:03,043 --> 00:14:04,108
-That's dynamite.
-Thank you.
390
00:14:04,176 --> 00:14:07,145
The Peppadew is a kiss
of acidity and sweetness.
391
00:14:07,213 --> 00:14:10,215
Two, the bread and butter
pickles that you guys make
are awesome.
392
00:14:10,217 --> 00:14:11,549
Served up with dynamite fries.
393
00:14:11,618 --> 00:14:12,951
You order a burger like that,
394
00:14:12,953 --> 00:14:14,219
you'll be telling
all your friends
about Bottle Cap.
395
00:14:14,754 --> 00:14:15,954
Titan sandwich for ya.
396
00:14:15,956 --> 00:14:18,823
The chicken is just really,
really scrumptious.
397
00:14:18,825 --> 00:14:20,959
You get the spice
from the Jalapeno
popper on top.
398
00:14:21,027 --> 00:14:22,593
This is kind of like,
the Saturday thing.
399
00:14:22,629 --> 00:14:25,063
You just keep it rounded out.
So two or three of them
at one time?
400
00:14:25,131 --> 00:14:26,431
Maybe. Depends on the day.
401
00:14:26,433 --> 00:14:28,333
Barbeque burger
going to the patio.
402
00:14:28,335 --> 00:14:30,401
Big fan. I try to come
twice a week.
403
00:14:30,403 --> 00:14:31,936
-Great job. Real deal.
-Thanks.
404
00:14:31,938 --> 00:14:33,905
Watch out for her.
You're not gonna like this
405
00:14:33,907 --> 00:14:36,140
'cause one, she's gonna
go out and spank you
on the 18 holes.
406
00:14:36,209 --> 00:14:38,610
And then,
she's gonna come here
and make you go to the gym.
407
00:14:39,312 --> 00:14:40,344
Coming up...
408
00:14:40,413 --> 00:14:41,813
If things didn't get weird,
they just did.
409
00:14:41,815 --> 00:14:44,716
A crazy join
in New Smyrna
Beach, Florida...
410
00:14:44,718 --> 00:14:46,818
-It's an amusement park
without the rides.
-[women laughing]
411
00:14:46,820 --> 00:14:48,753
Fired up, off the chain chop
412
00:14:48,855 --> 00:14:49,954
A spot on dish.
413
00:14:49,956 --> 00:14:52,624
And in Italian
meat extravaganza.
414
00:14:52,626 --> 00:14:54,125
-You're an animal.
-Yeah, I am.
415
00:14:59,232 --> 00:15:02,000
So, here I am
in New Smyrna Beach, Florida.
416
00:15:02,002 --> 00:15:04,302
And I hear about this joint
that's... Well, it's big.
417
00:15:04,304 --> 00:15:06,204
They're doing
1,400 covers a night.
418
00:15:06,206 --> 00:15:08,606
They got five kitchens
that they serve
the dining room from
419
00:15:08,608 --> 00:15:12,110
and they're doing kind of
an Italian country grill.
420
00:15:12,112 --> 00:15:14,012
And it reminds me
of my old restaurant
421
00:15:14,014 --> 00:15:15,713
back in the day.
Johnny Garlic's.
422
00:15:15,715 --> 00:15:17,916
And wouldn't you know?
That's in their name.
423
00:15:17,918 --> 00:15:19,050
This is The Garlic.
424
00:15:20,053 --> 00:15:21,052
Working Cioppino.
425
00:15:21,154 --> 00:15:23,021
Everything they have here
is excellent.
426
00:15:23,023 --> 00:15:24,422
Osso buco in the window.
427
00:15:24,424 --> 00:15:26,324
-It's just a magical place.
-One of a kind.
428
00:15:26,326 --> 00:15:29,961
[Fieri] And this wild spot
comes through the mind
of Jeff Gehris
429
00:15:29,963 --> 00:15:32,730
who went from designing
and building restaurants
430
00:15:32,732 --> 00:15:34,999
to owning them
with his wife, Paige.
431
00:15:35,001 --> 00:15:38,303
-This might take
the funky award.
-I'm the funk master.
432
00:15:38,305 --> 00:15:41,239
[Fieri] And the food master
is Chef Michael Perri
433
00:15:41,341 --> 00:15:43,908
who's got plenty on his plat
at this place.
434
00:15:43,910 --> 00:15:44,909
-Five kitchens?
-Five kitchens.
435
00:15:44,911 --> 00:15:47,011
We have two wood fired ovens.
No pis.
436
00:15:47,013 --> 00:15:50,148
Anything that we can
think of putting
in that oven, we do.
437
00:15:50,249 --> 00:15:51,916
Flipping pork chops.
438
00:15:51,918 --> 00:15:53,551
The pork chops are fantastic.
439
00:15:53,620 --> 00:15:54,953
Mango chutney on top.
440
00:15:54,955 --> 00:15:55,953
Perfectly done.
441
00:15:56,022 --> 00:15:57,021
[Fieri] Alright, chef.
What are we making?
442
00:15:57,023 --> 00:15:59,757
-Dry rub for a pork chop.
-Okay.
443
00:15:59,859 --> 00:16:02,527
Kosher salt,
smoked paprika, cumin,
444
00:16:02,529 --> 00:16:05,730
black pepper,
granulated garlic,
oregano, brown sugar.
445
00:16:05,732 --> 00:16:06,698
[Fieri] A little sweetness.
446
00:16:06,766 --> 00:16:08,533
[Michael Perri]
Rub these down. In the bag.
447
00:16:08,601 --> 00:16:10,835
You get a little rosemary
in there. Herb butter.
448
00:16:10,937 --> 00:16:13,037
Then the sweet tea
that's been reduced
and frozen.
449
00:16:13,106 --> 00:16:14,706
[Chef Perri] Now we're ready
to vacuum seal.
450
00:16:14,708 --> 00:16:16,307
I leave them like this
24 hours.
451
00:16:16,309 --> 00:16:19,310
Then I run them
through the sous vide
135 for three hours.
452
00:16:19,312 --> 00:16:21,112
Oh my gosh. This thing
is gonna be fork tender.
453
00:16:21,114 --> 00:16:22,513
[Chef Perri] Hit this
dry rub again.
454
00:16:22,515 --> 00:16:24,082
Throw it
in the wood fired oven.
455
00:16:24,084 --> 00:16:25,717
[Fieri] That's just to put
a really nice sear on it.
456
00:16:25,719 --> 00:16:27,352
-Right.
-Get some of that
really nice smoke.
457
00:16:27,420 --> 00:16:29,354
-What temperature
is that oven running?
-[Chef Perri] About 700.
458
00:16:29,422 --> 00:16:32,523
So this is gonna go
within three minutes.
Fantastic.
459
00:16:32,525 --> 00:16:34,225
You serve it
with pineapple curry chutney.
460
00:16:34,227 --> 00:16:35,827
If things didn't get weird,
they just did.
461
00:16:35,829 --> 00:16:38,229
[Chef Perri] Extra virgin
olive oil. These are poblanos.
462
00:16:38,231 --> 00:16:39,964
Yellow onions,
red bell peppers.
463
00:16:40,066 --> 00:16:41,432
A little garlic,
pineapple juice,
464
00:16:41,534 --> 00:16:43,134
-rice wine vinegar.
-I like this.
465
00:16:43,236 --> 00:16:46,504
[Chef Perri] Curry powder,
fresh ginger, brown sugar,
fresh pineapple.
466
00:16:46,506 --> 00:16:48,039
Simmer for 20 minutes.
467
00:16:48,041 --> 00:16:49,440
Alright, plate the dish.
468
00:16:49,542 --> 00:16:51,342
Roasted potatoes,
toasty brussels.
469
00:16:51,411 --> 00:16:53,811
Look at that chop!
It's a monster chop.
470
00:16:53,813 --> 00:16:56,014
-Finish up with that
beautiful chutney.
-Because he can.
471
00:16:58,618 --> 00:16:59,917
A little past medium rare.
472
00:17:01,421 --> 00:17:03,955
The sear to the chop
is fantastic.
473
00:17:04,057 --> 00:17:05,723
The dry rub, delicious.
474
00:17:05,725 --> 00:17:08,526
The moisture, the smoke.
It's just the perfume of it.
475
00:17:09,729 --> 00:17:11,863
The chutney...
Like mad scientist stuff.
476
00:17:11,964 --> 00:17:14,198
Like, Guy's Grocery Games
kind of crazy stuff.
477
00:17:14,200 --> 00:17:15,233
A spot on dish.
478
00:17:16,703 --> 00:17:18,236
[Chef Perri]
Finishing two pork chops!
479
00:17:18,337 --> 00:17:19,937
I've never had a better
pork chop anywhere else.
480
00:17:19,939 --> 00:17:21,939
You have nothing
but juices flowing out.
481
00:17:22,042 --> 00:17:23,207
The chutney.
Give me another one.
482
00:17:23,209 --> 00:17:24,609
Bocce Ball in the window!
483
00:17:24,611 --> 00:17:26,009
A lot of people know
about The Garlic.
484
00:17:26,011 --> 00:17:28,212
-It's an amusement park
without the rides.
-[women laughing]
485
00:17:28,214 --> 00:17:30,214
There's all kinds of things
that you can see here.
486
00:17:30,216 --> 00:17:32,417
There's plants
and trees growing.
487
00:17:32,419 --> 00:17:37,221
It has amazing atmosphere
and it has outstanding food.
488
00:17:37,223 --> 00:17:38,523
Spuntitori in the window!
489
00:17:38,525 --> 00:17:41,526
The Spuntitori Italiano,
it is amazing.
490
00:17:41,528 --> 00:17:42,993
Just laden with meat.
491
00:17:43,095 --> 00:17:46,531
The Italian sausage,
homemade meatballs,
pork shanks, pulled beef.
492
00:17:46,666 --> 00:17:48,032
-[whistles]
-With rigatoni.
493
00:17:48,034 --> 00:17:49,233
-Comes with a free doggy bag.
-Oh, yeah.
494
00:17:49,335 --> 00:17:51,035
I'm gonna make
the tomato sauce.
495
00:17:51,037 --> 00:17:52,904
Extra virgin olive oil,
yellow onion.
496
00:17:52,906 --> 00:17:55,406
Drop in the garlic.
Oregano and basil.
497
00:17:55,408 --> 00:17:57,742
The whole plum tomatoes.
Tomato puree.
498
00:17:57,844 --> 00:18:00,645
Simmer for two hours
and then we're gonna add
the fresh basil.
499
00:18:00,713 --> 00:18:02,680
-And oregano.
-Pepper, salt.
500
00:18:02,682 --> 00:18:04,215
[Fieri] The immersion blender
breaks it all down.
501
00:18:04,217 --> 00:18:06,484
-So, what do we make next?
-We're gonna braise up
all the beef
502
00:18:06,486 --> 00:18:08,152
and gooseneck,
back of the rump.
503
00:18:08,254 --> 00:18:11,122
Black pepper, salt,
two bay leaves, whole garlic,
504
00:18:11,124 --> 00:18:14,025
carrots, onions, celery,
water on top.
505
00:18:14,027 --> 00:18:15,426
You bring in
all these goosenecks
506
00:18:15,428 --> 00:18:16,961
-just for that?
-Just for this.
507
00:18:16,963 --> 00:18:18,429
-You're an animal.
-Yeah, I am.
508
00:18:18,431 --> 00:18:21,799
Let it broil at 425
for two and a half
to three hours.
509
00:18:21,801 --> 00:18:23,468
[Fieri] So it's just
shred tender.
510
00:18:23,503 --> 00:18:26,104
-So now we're roasting up
the pork legs.
-Okay.
511
00:18:26,106 --> 00:18:27,238
I have the shanks cut for me.
512
00:18:27,340 --> 00:18:31,109
Salt and pepper. Take oil
and then the pork shanks.
513
00:18:31,111 --> 00:18:33,211
Non-stop. Throw them
in the pan. What are we
braising them with?
514
00:18:33,213 --> 00:18:35,246
-[Chef Perri] The marinara
that we make.
-A little bit of water.
515
00:18:35,314 --> 00:18:38,916
Goes in the oven
for an hour and 45 minutes
at 425.
516
00:18:38,918 --> 00:18:41,018
Let these also
get fork tender. Next.
517
00:18:41,020 --> 00:18:44,155
Making meatballs. Onions
and the Italian parsley.
518
00:18:44,224 --> 00:18:45,656
-Liquid chickens.
-[chortles]
519
00:18:45,758 --> 00:18:48,326
Worcestershire.
And we throw
the garlic in as well.
520
00:18:48,328 --> 00:18:49,827
Hit it
with an immersion blender.
521
00:18:49,829 --> 00:18:53,131
-Why don't you get
a bigger one?
-Yeah. It's done.
522
00:18:53,133 --> 00:18:55,399
-Take the ground beef.
-House ground.
All your trimmings.
523
00:18:55,401 --> 00:18:57,502
This guy's moving fast.
Moving, shaking, making money.
524
00:18:57,504 --> 00:18:58,603
All the wets going in.
525
00:18:58,605 --> 00:19:00,338
-Pecorino.
-Nice salty.
526
00:19:00,340 --> 00:19:02,006
-Breadcrumbs going in.
-Oats.
527
00:19:02,008 --> 00:19:03,708
[Chef Perri] That makes it
softer, spongier.
528
00:19:03,710 --> 00:19:05,209
[Fieri] And Italian seasoning.
529
00:19:05,211 --> 00:19:06,944
-[Chef Perri] A little bit
of pepper.
-[Fieri] And then mix this up.
530
00:19:06,946 --> 00:19:09,714
Then we make
two ounce meatballs,
a little bit of beef stock.
531
00:19:09,716 --> 00:19:11,215
Throw them in the oven.
Let them go.
532
00:19:11,217 --> 00:19:13,050
Now, we build the dish.
533
00:19:13,052 --> 00:19:15,853
Olive oil, onions and peppers,
Italian sausage.
534
00:19:15,922 --> 00:19:18,022
-A little shallot,
a little garlic.
-That's a lot of garlic.
535
00:19:18,024 --> 00:19:20,358
-[Chef Perri] Pulled beef.
-[Fieri] Meatballs,
pork shank.
536
00:19:20,459 --> 00:19:21,559
Everybody in the pool.
537
00:19:21,561 --> 00:19:23,794
[Chef Perri] Tomato sauce
that we made. Chicken stock.
538
00:19:23,796 --> 00:19:25,863
And we're going to let this go
for a couple minutes.
539
00:19:25,965 --> 00:19:27,798
Now, tell me
about this garlic.
What goes on here?
540
00:19:27,800 --> 00:19:30,334
Here's the roasted garlic
that we serve
with every table.
541
00:19:30,403 --> 00:19:32,503
They smash it, hit it
with olive oil,
542
00:19:32,505 --> 00:19:35,706
extra virgin kalamata,
a 15-year-old balsamic
with bread.
543
00:19:35,708 --> 00:19:37,308
And they rip it
and then they dip it.
544
00:19:38,945 --> 00:19:40,278
It's good with the Pecorino.
545
00:19:40,280 --> 00:19:42,613
It's good with the anything.
That is delicious.
546
00:19:42,615 --> 00:19:45,149
Everybody's heated
through here.
Finish with the basil.
547
00:19:45,185 --> 00:19:46,951
Here's the rigatoni.
548
00:19:47,053 --> 00:19:48,653
You want to put
all the candy on top.
549
00:19:48,754 --> 00:19:50,521
And we hit it
with a little Pecorino Romano.
550
00:19:52,458 --> 00:19:54,525
Nice tender meatball.
551
00:19:54,527 --> 00:19:57,295
The Italian sausage is my hero
of the whole dish.
552
00:19:57,297 --> 00:19:58,930
A lot of fennel. Delicious.
553
00:19:59,966 --> 00:20:01,766
The shank is delicious
bone in.
554
00:20:02,936 --> 00:20:04,202
Not shy on the garlic.
555
00:20:04,204 --> 00:20:05,803
The tomato sauce is beautiful.
556
00:20:05,805 --> 00:20:07,338
It's a symphony of flavors.
557
00:20:07,440 --> 00:20:08,539
Dynamite dish.
558
00:20:08,641 --> 00:20:10,208
And the Spuntitori Italiano.
559
00:20:10,210 --> 00:20:12,210
[woman 1] There's so many
different things in the dish,
560
00:20:12,212 --> 00:20:14,212
but you can really tell
like, each different flavor.
561
00:20:14,214 --> 00:20:17,882
The marinara sauce
is absolutely delicious.
562
00:20:17,884 --> 00:20:20,218
This little thing that goes on
with the bread and the garlic.
563
00:20:20,220 --> 00:20:22,053
I live down the street
and you smell it.
564
00:20:22,121 --> 00:20:25,122
Oh, driving by this place
has got to be just torture.
565
00:20:25,692 --> 00:20:27,124
Half lobster!
566
00:20:27,126 --> 00:20:28,426
Seafood Cannelloni
in the window.
567
00:20:28,428 --> 00:20:29,694
Just all around amazing.
568
00:20:29,696 --> 00:20:31,829
You're a machine.
You're a ride or die
kind of guy.
569
00:20:31,831 --> 00:20:34,198
All the discipline
of how you've made everythin
570
00:20:34,200 --> 00:20:35,800
-Dynamite. Real deal.
-Thank you.
571
00:20:37,503 --> 00:20:40,204
So, was that another righteous
road trip or what?
572
00:20:40,206 --> 00:20:41,405
But don't you worry.
573
00:20:41,407 --> 00:20:44,242
We got plenty more joints
to find all over this country.
574
00:20:44,310 --> 00:20:45,810
I'll be looking for you
next week
575
00:20:45,812 --> 00:20:48,412
on Diners, Drive-Ins
and Dives.
576
00:20:48,414 --> 00:20:50,481
-The gnocchi is--
-Is it...
It's three, two, one, go?
577
00:20:50,483 --> 00:20:52,216
Is it... Is it three, two...
578
00:20:52,218 --> 00:20:54,485
Do we go on three
or go on one? Two?
579
00:20:54,487 --> 00:20:56,053
-Let's go on three. Yeah.
-We'll go on three.
580
00:20:56,155 --> 00:20:58,155
-So it's... One two...
-One, two...
581
00:20:58,224 --> 00:21:00,124
-[laughs]
-See? I don't know
if we're going or not.