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Hey, everybody. I'm Guy Fieri.
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And we're rolling out
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looking for America's greatest
diners, drive-ins and dives.
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[Guy] This trip...
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Where were you last night?
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It's creative creations.
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There is nothing that will
prepare you for that.
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Stuffed, smoked,
hooked, and wrapped.
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- Incredible!
- Homerun. Knocked
it out of the park.
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Like in a funky joint
singing in Nashville...
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You're definitely cheffing
this entire experience.
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Venezuelan specialties
in Daytona...
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Perfect for the beach.
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Plus a local seafood gem...
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- Tell the chef
it was fin-tastic.
- [man chuckles]
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putting out true Florida fare.
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That's probably
one of the best ways
I've ever had gator.
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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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I'm here in Daytona Beach,
Florida on A1A
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This is hotel row.
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And this is home
of all the big spring breaks.
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So, I'm cruising down the road
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and I see this joint
called Millie's.
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I'm like, "Wait a second.
I got a buddy named Millie.
I gotta check this out."
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'Cause I hear they're
all about seafood-to-table,
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farm-to-table
and loco for locals.
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This is Millie's.
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Francaise going in the oil.
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Perfect. Don't stop.
Can't stop.
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The fish just makes you feel
like you're on the ocean.
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Shrimp and grits for you.
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{\an8}I know Chris really well
and I'd say the secret is
the passion for the food.
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{\an8}Whoo, boy! These look good.
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{\an8}[Guy] That passion comes
from Chris Chibbaro's work
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{\an8}as a boat captain and fisherman
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{\an8}mixed with
his restaurant experience.
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{\an8}And now he and his wife Amy
are cooking up coastal
for the locals.
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{\an8}- We love tourists. It's what
we base our economy on.
- [Guy] Right.
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But all we ever wanted to be
was a neighborhood restaurant
cooking for the neighbors.
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The concept
that Chris and Amy have
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about using the local fish
and produce,
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it just resonates with us.
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Fish collars up
for table thirty-three!
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Fish collars are up
by the cheeks and the gills
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and there's just
a lot of great meat there.
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Juicy and delicious.
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What are we kicking
things off with?
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- [Chris] This thing was
swimming yesterday.
- Okay.
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- And now we're gonna do
some fish collars for you.
- Got it.
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- We're gonna break
these down here.
- [Guy] Break it down.
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Collar!
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- [Chris] You gotta get
right up under that flap.
- [Guy] Right up underneath it.
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Then you go up
and then you can
come back down.
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There you go. That's
what I always do.
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- [Guy] What fish is this?
- [Chris] This is
a black grouper.
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Are we gonna serve it
with the fin on there too?
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[Chris] We serve it
with the fin on it,
but don't eat the fin.
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So, if you don't eat the fin,
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and the server says,
"Are you fin-ished?"
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What are you supposed to say?
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- Are you gonna charge
us for all this?
- Exactly.
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[Chris laughing] Yeah.
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- Tell the chef
it was fin-tastic.
- [Chris chuckles]
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- The hits keep coming.
- What?
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Another one?
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You know what
I've always wondered,
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why fish don't have fin-gers.
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Well, the northern ones do.
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- In Finland.
- [laughing] In Finland!
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- [Chris] We just hit it
with a little bit of oil.
- [Guy] That's it.
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Flip them once.
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So, let's make our chimichurri
while we're doing that.
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Onions, olive oil,
some red pepper flakes,
red wine vinegar.
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- We like garlic.
- [Guy] Yeah, you do.
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Thyme, oregano, cilantro
and parsley as well.
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All right. After about
eight minutes on the grill,
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cover them with chimichurri.
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- [Guy] How long in the oven?
- [Chris] 15 minutes.
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- All right. Let's see it.
- [Chris] We do some tortillas.
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Fresh collars out of the oven.
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- A little bit of lime.
- [Guy] And that's
all she wrote.
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[Chris] Get some
of that good meat out
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- and go to town.
- Well, I'm in town right now.
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[Chris] Flavor town, right?
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You know what
you're talking about.
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It's just super flavor.
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Love the tortillas.
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It's a nice interactive
sharing menu item.
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- It's a social food.
- It really is.
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And it's something to talk about
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and not everybody's had it.
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Herbaceous, garlic,
fresh fish, acid, lime juice.
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And that right there
is dynamite.
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Fish collars are gorgeous!
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You could just taste
the freshness.
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- It was perfection.
- It's beautiful.
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- [Guy] So, where did
the name Millie come from?
- So, that's our dog.
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{\an8}There was a woman
in our bowling league
and I really liked her.
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- [Guy] Her name was Millie.
- And I liked the name
and her name was Millie, yeah.
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Nothing could be more endearing
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- than having a dog named
after you.
- [Amy laughing]
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This is one
of my best friends,
one of my longest friends.
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This is Daniel Milich.
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- Hi, Millie.
- So, Millie, I'm down
in Daytona Beach, Florida
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- at this funky little joint
called...
- Millie's.
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-Millie's
-Fantastic.
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It's too coincidental.
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If I've got a buddy
named Millie,
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I'm going to shoot triple D
at a joint called Millie's.
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I said, "Then
we gotta call Millie."
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Listen, I'm gonna steal
that sign,
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- and all kinds of stuff.
- [Chris and Amy laugh]
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Don't worry. I'm gonna load
the Camaro up for you.
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As soon as people come to town
and ask where should I go,
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the answer's always Millie's.
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Alligator ribs.
Two minutes out.
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I've had a lot
of alligator tail,
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but nothing compares
to the alligator rib here.
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Alligator tail is
kind of like chicken
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where this actually seems
to be more like pork.
That's really good.
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All right. What are
we doing next?
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[Chris] Our dry seasoning
for the alligator ribs.
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- I'm dying to try this.
- Absolutely.
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I will be trying this.
I don't have to die.
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[Chris] We got our brown sugar,
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chili, garlic powder,
onion powder,
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- cinnamon, smoked paprika.
- [Guy] Salt and pepper.
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[Guy] Gator rib rack.
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- More meat on it
than I anticipated.
- Than you thought, right?
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[Chris] Cut them straight down.
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- So easy.
- [Chris chuckling] Right?
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- Are we gonna let
this dry rub sit for a while?
- [Chris] For about an hour.
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[Guy] Then they go
in the smoker 40 minutes.
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Meantime we'll make
some barbecue sauce.
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[Chris] We start with some
onions, spiced rum,
garlic, ketchup.
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- [Guy] Brown sugar.
- [Chris] Apple cider vinegar.
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- Molasses.
- [Chris] Oh, my favorite.
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It's not just
for breakfast anymore.
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- [Chris] Paprika.
- [both] Cayenne.
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- [Chris] Salt.
- [both] Chili powder.
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[Chris] And coriander.
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All right. How long does
it take for this to cook down?
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- [Chris] 25 minutes or so.
- [Guy] Got it.
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[Chris] Ribs are off the smoker.
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That barbecue sauce
that we just made that is
so darn delicious...
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- Just gotta give them
a little toss in here.
- He's his best hype man.
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- I swear.
- [chuckling] Always.
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[Guy] How long you cook
it on the grill?
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Just for about five
to 10 minutes.
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All right, chef. Ribs are
coming off the grill...
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It's interesting.
I never thought of eating
through the bone
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on a sandwich, but...
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[Chris] You gotta have
the bread out there
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- to soak up
all the barbecue sauce, right?
- [Guy] There you go.
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Freshly sliced jalapenos.
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A little green onion.
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I've had a lot of gator.
Never had the ribs.
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That's probably
one of the best ways
I've ever had gator,
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if not the best way.
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It's tender. It's meaty.
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- It eats like a pork rib.
- [Chris] Right.
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[Guy] The barbecue sauce,
dude...
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I compete in barbecue.
I'm the barbecue hall of fame.
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- Your barbecue sauce
is delicious.
- Awesome.
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Anybody ever says
they don't like gator,
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send them to Millie's
and have them come try that.
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Good friend of mine,
Chris Hirsh, who we miss,
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had a place named Scully's
outside Miami.
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I'd go out on his airboat
and he would cook me gator
six ways to Sunday.
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This would have been a place
that I would have called Chris
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and said he's gotta come down
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and he's gotta check this out
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because this is 100%
what he would love.
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Smoked alligator ribs.
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This is Rashad Jones
and his wife Patrice.
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He was on a great show we did
called Guy's Big Project.
He won.
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I want you to tell me
what you think of this.
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{\an8}Pulls cleanly off the bone.
Has a nice clean finish.
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It doesn't taste gamey.
It doesn't taste wild.
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[woman] The barbecue sauce,
that's the key to the ribs.
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I'm wearing it. I loved it
so much so I'm taking
it home with me.
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- [Guy] What do you think?
- It's pretty good.
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- [Guy] Pretty good. Okay.
- Really good.
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- Really good.
- Amazing.
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Amazing!
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- Incredible.
- Incredible!
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Home run. Knocked
it out of the park.
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[Chris] Filet and shrimp
fondue is up.
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{\an8}So, John and I are
kind of business partners
in Downtown Flavortown.
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{\an8}And I said,
"Tell me about Millie's."
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And you've been here
a bunch of times.
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- The best. The best.
- Amazing.
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Huge fan.
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Beautiful. Thank you.
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[Guy] You really are committed
to giving people
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a true experience
of sea-to-table,
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- farm-to-table.
- Absolutely.
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We don't rest
till we're the best.
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And they're loco for locals.
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Well done, chef.
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[Guy] Up next, a joint playing
their own tune in Nashville...
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They don't follow
really any rules.
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Just the ones they make up.
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Cooking up a crazy crunch...
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You have issues.
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And going over the top
with the tots.
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All right. Slow
your roll here, pal.
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So, I'm here in Nashville
in historic McFerrin Park,
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which is, like,
a quarter mile away
from downtown Nashville,
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and I'm here
to check out a joint
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where a local chef is doing
a chef-driven Tex-Mex joint.
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So, who did he name it after?
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Well, of course,
the country superstar,
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one of my favorites and one
of the chef's favorites,
Willie Nelson.
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This is the Redheaded Stranger.
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Dropping two poblano tacos.
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It's just a really nice
neighborhood spot
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to come grab some
really unique tacos.
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You really feel like
you're in the southwestern
part of the country.
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[Bryan] One
Redheaded Stranger burrito.
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And they don't follow
really any rules.
Just the ones they make up.
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It hits on all levels for us.
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{\an8}[Guy] And Bryan Lee Weaver has
always done things his way,
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{\an8}playing music and working
in kitchens all over.
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[Bryan] All right. Let's plate
one burrito.
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[Guy] Then he combined
those two passions
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when he opened
this spot in Nashville.
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I love Willie.
I love Redheaded Stranger.
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00:08:30,000 --> 00:08:32,343
It's my favorite album
and I didn't know
if I could use the name,
231
00:08:32,367 --> 00:08:36,042
{\an8}so I just emailed the website
and his granddaughter messaged
me back, like, an hour later
232
00:08:36,066 --> 00:08:38,000
and said, "Go for it.
I live in Nashville."
233
00:08:39,000 --> 00:08:40,943
- [Guy] Where are you from?
- [Bryan] I'm from Texas
originally.
234
00:08:40,967 --> 00:08:43,300
I mean, I knew I wanted it
to be, like, Texas-inspired
235
00:08:43,367 --> 00:08:45,242
and a little bit
of the outlaw country
from Nashville.
236
00:08:45,266 --> 00:08:46,543
[Bryan] Plating one totcho.
237
00:08:46,567 --> 00:08:50,242
Totchos is tots
with beans on top,
queso in there.
238
00:08:50,266 --> 00:08:52,300
It's a really cool twist
on the nachos.
239
00:08:52,367 --> 00:08:53,600
And they are heavenly.
240
00:08:53,667 --> 00:08:55,242
- [Guy] What are we gonna make?
- Part of the seasoning
241
00:08:55,266 --> 00:08:56,976
for the black beans
that go on top of the totchos.
242
00:08:57,000 --> 00:08:58,543
We start by caramelizing onions.
243
00:08:58,567 --> 00:08:59,943
Next we're gonna add
our Dr Pepper.
244
00:08:59,967 --> 00:09:02,076
- Chile de arbol.
- [Bryan] And
apple cider vinegar.
245
00:09:02,100 --> 00:09:04,076
After it reduces down
then we blend.
246
00:09:04,100 --> 00:09:06,543
- This right here
I want a jar of.
- [Bryan] Yeah.
247
00:09:06,567 --> 00:09:09,142
A little bit of heat,
a good amount of sweet.
This has gotta be a staple.
248
00:09:09,166 --> 00:09:11,343
So, next we're gonna make
our black beans
for the totchos.
249
00:09:11,367 --> 00:09:12,700
Water, black beans.
250
00:09:12,767 --> 00:09:14,343
- Soaked overnight, 24 hours.
- Yep.
251
00:09:14,367 --> 00:09:15,900
Cook that for about
an hour and a half.
252
00:09:15,967 --> 00:09:17,242
- Now we're gonna season them.
- [Guy] Okay.
253
00:09:17,266 --> 00:09:20,242
[Bryan] Diced red onion,
red wine vinegar,
roasted tomatillo,
254
00:09:20,266 --> 00:09:22,242
Dr Pepper hot sauce,
garlic confit.
255
00:09:22,266 --> 00:09:23,343
A lot of garlic confit.
256
00:09:23,367 --> 00:09:25,443
- [Bryan] Cumin and cilantro.
- [Guy] A boatload.
257
00:09:25,467 --> 00:09:28,042
[Bryan] And we're gonna let it
simmer for 20 to 25 minutes.
258
00:09:28,066 --> 00:09:29,543
All right. So, beans are done.
Next up?
259
00:09:29,567 --> 00:09:31,600
The jalapeno hot sauce
that goes in our queso.
260
00:09:31,667 --> 00:09:33,643
- Diced white onion.
- [Guy] And where'd
you learn to cook?
261
00:09:33,667 --> 00:09:35,400
I started washing dishes
when I was 14
262
00:09:35,467 --> 00:09:36,543
and worked my way up.
That's how I've done it.
263
00:09:36,567 --> 00:09:37,743
I think that's how
most of us have done it.
264
00:09:37,767 --> 00:09:38,000
- [Bryan] Jalapeno.
- Avocado.
265
00:09:38,767 --> 00:09:40,242
[Bryan] Yes, sir. Lime juice,
266
00:09:40,266 --> 00:09:42,443
rice vinegar
and a bunch more cilantro.
267
00:09:42,467 --> 00:09:44,543
[Guy] And is this a hot sauce
you also use on the table?
268
00:09:44,567 --> 00:09:45,544
[Bryan] One of the three.
269
00:09:45,568 --> 00:09:47,643
Nice. Bright, fresh,
not too hot.
270
00:09:47,667 --> 00:09:50,543
Like the little silkiness,
the little creaminess you get
from the avocado.
271
00:09:50,567 --> 00:09:52,100
- Next we build the queso.
- Yes, sir.
272
00:09:52,166 --> 00:09:53,943
Heavy cream.
Bring that to a boil.
273
00:09:53,967 --> 00:09:55,900
Add American cheese,
cheddar cheese.
274
00:09:55,967 --> 00:09:58,127
- You want a whisk?
- Yeah, let's give
it a little stir.
275
00:09:58,166 --> 00:09:59,943
Green hatch chilies,
red hatch chilies.
276
00:09:59,967 --> 00:10:01,343
[Guy] I'd get
a couple gallons of that.
277
00:10:01,367 --> 00:10:02,743
[Bryan] And then
the jalapeno hot sauce.
278
00:10:02,767 --> 00:10:04,242
And then a little bit of salt.
279
00:10:04,266 --> 00:10:06,643
It's just going to basically
melt everything
and then it's good to go.
280
00:10:06,667 --> 00:10:08,107
What you'd think is
a simple dish has
281
00:10:08,166 --> 00:10:09,943
- multiple components.
- I don't make anything easy.
282
00:10:09,967 --> 00:10:11,367
[Guy] Cheese sauce is done.
283
00:10:11,400 --> 00:10:13,142
[Bryan] So, we're gonna make
our house seasoning
for our tots.
284
00:10:13,166 --> 00:10:15,976
Iodized salt,
New Mexican chile powder
and sugar.
285
00:10:16,000 --> 00:10:17,076
- Build the nachos?
- Yes, sir.
286
00:10:17,100 --> 00:10:18,376
- Or build the totchos?
- Yeah.
287
00:10:18,400 --> 00:10:21,543
- We got our cooked tater tots,
season them.
- [Guy] Got it.
288
00:10:21,567 --> 00:10:22,900
Black beans, queso.
289
00:10:22,967 --> 00:10:25,700
- Que-so, you're gonna put
some on there?
- Yes, sir.
290
00:10:25,767 --> 00:10:27,543
Lime sour cream,
pickled red onion,
291
00:10:27,567 --> 00:10:28,544
fresh jalapeno.
292
00:10:28,568 --> 00:10:29,600
[Guy] Thinly sliced.
293
00:10:31,166 --> 00:10:32,242
Mmm. Delicious.
294
00:10:32,266 --> 00:10:35,142
The beans are dynamite
and the little respite...
295
00:10:35,166 --> 00:10:37,943
you get from the pickled onion
and from that sour cream.
296
00:10:37,967 --> 00:10:40,967
I like that you've gone
the extra step and made things
like the cheese sauce.
297
00:10:41,567 --> 00:10:43,700
They're great. There's
a lot of flavor, good crunch.
298
00:10:43,767 --> 00:10:45,643
I would definitely give
the thumbs up on this.
299
00:10:45,667 --> 00:10:47,943
You're in Nashville
and you were down
in Broadway all night,
300
00:10:47,967 --> 00:10:49,700
- this is exactly
what you want.
- Yeah.
301
00:10:49,767 --> 00:10:50,976
[Bryan] Totchos.
302
00:10:51,000 --> 00:10:52,600
Super crispy tots.
303
00:10:52,667 --> 00:10:54,142
The green chile is so good.
304
00:10:54,166 --> 00:10:56,843
It's got this tang with, like,
a little bit of spice
on the back end.
305
00:10:56,867 --> 00:10:59,643
You got the awesome queso
on top that is just
out of this world.
306
00:10:59,667 --> 00:11:01,943
[woman] It's the crunchy.
It's the cheesy.
307
00:11:01,967 --> 00:11:03,300
It's, like, ultimate
comfort food.
308
00:11:03,367 --> 00:11:04,943
[Bryan] One green chile
cheeseburger.
309
00:11:04,967 --> 00:11:06,500
I come here at least once a week
310
00:11:06,567 --> 00:11:08,927
and shout the gospel
of Redheaded Stranger
to all my friends.
311
00:11:09,767 --> 00:11:12,000
Being from Texas, I just
kind of feel transported.
312
00:11:12,066 --> 00:11:13,343
[Bryan] Brisket tacos.
313
00:11:13,367 --> 00:11:15,200
Like, the tacos,
you could just rotate them.
314
00:11:15,266 --> 00:11:16,643
You can come here,
dartboard anything.
315
00:11:16,667 --> 00:11:18,242
[man] It's really unique.
316
00:11:18,266 --> 00:11:20,343
The homemade tortillas are
really one of the big things
that kind of makes it.
317
00:11:20,367 --> 00:11:23,343
- What are we gonna do next?
- [Bryan] We're gonna make our
pork green chile crunchwrap.
318
00:11:23,367 --> 00:11:25,600
- Pork green chile crunchwrap.
- Yeah.
319
00:11:25,667 --> 00:11:27,300
When you crunch into it,
320
00:11:27,367 --> 00:11:30,300
{\an8}it's kind of just, like,
a whole full body experience.
321
00:11:30,367 --> 00:11:31,834
{\an8}Underachiever.
We'll be right back.
322
00:11:33,467 --> 00:11:35,343
{\an8}-I have another spot in town
called Butcher & Bee,
-Butcher & Bee.
323
00:11:35,367 --> 00:11:37,200
{\an8}- Yeah.
- So, it's a honey
and meat place?
324
00:11:37,266 --> 00:11:39,767
{\an8}[chuckling] Yeah, well,
it's kind of an Israeli spot.
325
00:11:41,166 --> 00:11:43,142
{\an8}- Mediterranean.
- Just what I was gonna say.
326
00:11:43,166 --> 00:11:44,967
{\an8}It sounded Mediterranean...
327
00:11:46,667 --> 00:11:48,543
Welcome back.
Triple D hanging out
in Nashville
328
00:11:48,567 --> 00:11:49,943
at the Redheaded Stranger.
329
00:11:49,967 --> 00:11:51,076
Probably one of the best names.
330
00:11:51,100 --> 00:11:52,543
Everything is the way
you wanna do it,
331
00:11:52,567 --> 00:11:53,843
- how you do it,
when you do it.
- Yep.
332
00:11:53,867 --> 00:11:57,710
Bryan just has
so much creative energy
in his recipes.
333
00:11:57,734 --> 00:11:59,443
And that pork green chile
crunchwrap.
334
00:11:59,467 --> 00:12:01,543
The pork green chile
crunchwrap is my favorite.
335
00:12:01,567 --> 00:12:03,087
It's got this crispy cheese
on the top,
336
00:12:03,967 --> 00:12:08,443
all of, like, the soft, cheesy
green chile flavors
in the inside.
337
00:12:08,467 --> 00:12:10,343
- What's up next?
- We're gonna get
our pork ready,
338
00:12:10,367 --> 00:12:12,300
put it in the smoker
for our pork green chile.
339
00:12:12,367 --> 00:12:13,543
[Guy] Okay. Give it a nice
340
00:12:13,567 --> 00:12:15,643
-crosshatch on there.
Salt and black pepper.
-Yep.
341
00:12:15,667 --> 00:12:16,810
[Guy] How long is
this gonna go on for?
342
00:12:16,834 --> 00:12:18,376
[Bryan] For about twelve hours.
343
00:12:18,400 --> 00:12:20,943
It's gonna get
shredded and seasoned
with our habanero vinegar.
344
00:12:20,967 --> 00:12:22,710
- [Guy] What's up next?
- Dreamweaver hot sauce.
345
00:12:22,734 --> 00:12:24,443
My last name's Weaver
and that was my nickname
346
00:12:24,467 --> 00:12:26,142
- when I was a line cook.
- Let's see it, Dreamweaver.
347
00:12:26,166 --> 00:12:27,710
[Bryan] Start with some oil,
some onions.
348
00:12:27,734 --> 00:12:28,943
We're just gonna sweat
these out.
349
00:12:28,967 --> 00:12:30,843
- Where were you last night?
- [Bryan chuckles]
350
00:12:30,867 --> 00:12:32,587
- Oh, different.
- [Bryan] Shredded carrots.
351
00:12:32,867 --> 00:12:34,500
- Fermented habaneros.
- Yeah.
352
00:12:34,567 --> 00:12:35,843
[Bryan] Deglaze
with the lime juice.
353
00:12:35,867 --> 00:12:38,100
Rice wine vinegar,
apple cider vinegar,
354
00:12:38,166 --> 00:12:39,976
diced tomato, curry powder.
355
00:12:40,000 --> 00:12:41,142
- Kitchen sink.
- [Bryan chuckling]
356
00:12:41,166 --> 00:12:42,543
[Bryan] Black pepper, mace.
357
00:12:42,567 --> 00:12:44,667
All right. Slow
your roll here, pal.
358
00:12:44,734 --> 00:12:46,076
[Guy] I mean,
the curry powder's
one thing...
359
00:12:46,100 --> 00:12:49,142
- Mace?
- Yeah, we need more heat
than the habaneros, you know?
360
00:12:49,166 --> 00:12:51,443
- Ground allspice, sugar.
- He's showing off.
361
00:12:51,467 --> 00:12:53,443
[Bryan] Dijon mustard
and garlic confit.
362
00:12:53,467 --> 00:12:54,643
That one right there is weird.
363
00:12:54,667 --> 00:12:56,343
[Bryan] We're gonna let
it simmer for about an hour
364
00:12:56,367 --> 00:12:58,142
- and then we're gonna
blend it up.
- You have issues.
365
00:12:58,166 --> 00:12:59,810
[Bryan] Now we're gonna make
our pork green chile.
366
00:12:59,834 --> 00:13:02,000
Start with a little oil
and onions.
367
00:13:02,367 --> 00:13:03,810
Boy, you love to dice
your onions around here.
368
00:13:03,834 --> 00:13:04,943
Are we doing this all by hand
369
00:13:04,967 --> 00:13:06,443
{\an8}or are we food-processing
any of this?
370
00:13:06,467 --> 00:13:09,000
{\an8}Nope, no processors.
Just all by hand.
371
00:13:09,066 --> 00:13:11,042
Minced garlic, some roux
that we already made.
372
00:13:11,066 --> 00:13:12,810
And then we're just gonna let
that cook for just a sec,
373
00:13:12,834 --> 00:13:15,710
add our chicken stock,
hatch green chilies,
diced tomato.
374
00:13:15,734 --> 00:13:16,843
- [Guy] Tomatillo sauce?
- [Bryan] Yep.
375
00:13:16,867 --> 00:13:19,843
Lime juice and this is
the shredded seasoned pork.
376
00:13:19,867 --> 00:13:21,142
And we just finish it
with some salt.
377
00:13:21,166 --> 00:13:23,000
Cook that. It takes
about an hour.
378
00:13:23,066 --> 00:13:24,043
All right.
Now we're gonna build
379
00:13:24,067 --> 00:13:25,076
the pork green chile crunchwrap.
380
00:13:25,100 --> 00:13:27,142
We have our house-made
flour tortilla,
381
00:13:27,166 --> 00:13:28,343
got some of our whipped feta,
382
00:13:28,367 --> 00:13:30,343
our queso, refried beans,
383
00:13:30,367 --> 00:13:31,900
crispy rice.
That's the crunch.
384
00:13:31,967 --> 00:13:32,000
I like that crunch.
385
00:13:32,967 --> 00:13:34,543
Pico de gallo, pork green chile
386
00:13:34,567 --> 00:13:36,767
and then the Dreamweaver
hot sauce. Fold it up.
387
00:13:36,834 --> 00:13:38,343
I knew he was gonna do
it in that fashion.
388
00:13:38,367 --> 00:13:40,200
[Bryan] Put our Jack cheese
on here,
389
00:13:40,266 --> 00:13:42,042
- and let that crisp up.
- [Guy] Give it a skirt.
390
00:13:42,066 --> 00:13:44,242
Now we're just gonna
flip it over. About a minute
on the second side.
391
00:13:44,266 --> 00:13:46,843
Yeah, I don't see at all
why this is such a big hit.
392
00:13:46,867 --> 00:13:48,400
That cheese skirt is the kicker.
393
00:13:48,467 --> 00:13:50,100
[Guy whistles]
394
00:13:50,166 --> 00:13:52,667
I always like to add
a little bit more
of the Dreamweaver.
395
00:13:56,100 --> 00:13:58,200
That crunch is addicting
inside of that.
396
00:13:59,467 --> 00:14:01,142
Great flavors. It's creamy.
397
00:14:01,166 --> 00:14:02,526
You definitely get
the green chile.
398
00:14:03,567 --> 00:14:05,242
Love the fried cheese
on the outside.
399
00:14:05,266 --> 00:14:06,900
The crunch hands down is
400
00:14:06,967 --> 00:14:08,242
the biggest surprise
inside of it.
401
00:14:08,266 --> 00:14:09,466
And I think that and the feta.
402
00:14:10,467 --> 00:14:11,543
- Delicious, buddy.
- Thank you.
403
00:14:11,567 --> 00:14:13,543
Two green chile crunchwraps
coming up.
404
00:14:13,567 --> 00:14:16,242
The crunchwrap is super dank.
Love the crunch of it.
405
00:14:16,266 --> 00:14:19,543
The pork is unctuous
and authentic-tasting.
406
00:14:19,567 --> 00:14:21,100
[woman] It's hot. It's sweet.
407
00:14:21,166 --> 00:14:22,600
It's tangy.
It's, like, perfect.
408
00:14:22,667 --> 00:14:24,300
[Bryan] One burrito going down.
409
00:14:24,367 --> 00:14:26,667
Amongst the great food,
amongst the amazing drinks,
410
00:14:26,734 --> 00:14:29,242
amongst the beautiful decor,
it's them.
411
00:14:29,266 --> 00:14:30,906
And that's what makes
you wanna come back.
412
00:14:30,967 --> 00:14:32,927
You're definitely cheffing
this entire experience.
413
00:14:33,567 --> 00:14:34,643
You're taking things
that everybody knows
414
00:14:34,667 --> 00:14:35,910
and experiences and understands,
415
00:14:35,934 --> 00:14:37,543
but you're just
kind of pushing
it a little bit more.
416
00:14:37,567 --> 00:14:39,743
- Like, putting cheese on
the outside of all the tacos.
- [Bryan] Yeah.
417
00:14:39,767 --> 00:14:41,500
[Guy] Bringing feta
in Tex-Mex food.
418
00:14:41,567 --> 00:14:43,643
[Bryan]
Basically take all the foods
from when I was a kid
419
00:14:43,667 --> 00:14:44,943
and just elevate
it a little bit.
420
00:14:44,967 --> 00:14:46,810
- [Guy] So, you're cheffing
your childhood.
- Yeah.
421
00:14:46,834 --> 00:14:49,274
- Keep up the good work,
my friend. Congrats.
- Thank you, Guy.
422
00:14:51,166 --> 00:14:54,343
[Guy] Coming up,
a Venezuelan spot
in Daytona Beach, Florida...
423
00:14:54,367 --> 00:14:56,643
- [whistles]
- Putting out
authentic arepas...
424
00:14:56,667 --> 00:14:59,943
- Awesome.
- And piling things up
with plantains.
425
00:14:59,967 --> 00:15:01,734
{\an8}It's an enormous dish,
but delicious.
426
00:15:08,400 --> 00:15:10,300
So, on Triple D,
it's all about the food,
427
00:15:10,367 --> 00:15:12,076
the story and the characters.
428
00:15:12,100 --> 00:15:14,343
And, man, did these characters
have a story.
429
00:15:14,367 --> 00:15:15,807
We're here
in Daytona Beach, Florida,
430
00:15:15,834 --> 00:15:17,710
where a husband and wife
from Venezuela
431
00:15:17,734 --> 00:15:19,867
move to the United States
for a better life
432
00:15:19,934 --> 00:15:20,943
and they become...
433
00:15:20,967 --> 00:15:22,042
janitors.
434
00:15:22,066 --> 00:15:23,767
They're janitors
until they realize
435
00:15:23,834 --> 00:15:25,543
that the world needs
more Venezuelan food.
436
00:15:25,567 --> 00:15:27,767
This is Arepita Beach.
437
00:15:27,834 --> 00:15:29,643
We are ready with the plantains.
438
00:15:29,667 --> 00:15:32,443
This is as authentic
as it gets when it comes
to Venezuelan food.
439
00:15:32,467 --> 00:15:33,910
Jet Ski Tostones VIP.
440
00:15:33,934 --> 00:15:36,076
- You guys ever had food like
this? Have you ever had...
- I've never.
441
00:15:36,100 --> 00:15:37,600
{\an8}[Guy] That's because
Daytona Beach
442
00:15:37,667 --> 00:15:41,242
{\an8}isn't exactly overflowing
with Venezuelan joints.
443
00:15:41,266 --> 00:15:43,767
So, Cesar Altamar
and his wife Yelis
444
00:15:43,834 --> 00:15:47,543
started schooling folks
about their country's cuisine.
445
00:15:47,567 --> 00:15:49,943
- Had you opened
a restaurant before?
- No.
446
00:15:49,967 --> 00:15:51,543
{\an8}- First one?
- It's the first time.
447
00:15:51,567 --> 00:15:54,300
{\an8}[Cesar speaking]
448
00:15:55,934 --> 00:15:58,042
Here's your order.
Patacon beef.
449
00:15:58,066 --> 00:16:01,443
I really like patacon.
That is the sweet plantain.
450
00:16:01,467 --> 00:16:03,543
And then you get
the shredded beef,
the cabbage,
451
00:16:03,567 --> 00:16:05,000
tomatoes and the garlic sauce
452
00:16:05,467 --> 00:16:07,242
and then another plantain
on top.
453
00:16:07,266 --> 00:16:08,710
- Start it off.
- Okay, we have the beef.
454
00:16:08,734 --> 00:16:10,443
We put in the hot water.
455
00:16:10,467 --> 00:16:13,042
- Peppers, onions.
- [Guy] And a little salt.
456
00:16:13,066 --> 00:16:14,810
- [Guy] Very simple
cooking process.
- [Cesar] Yeah.
457
00:16:14,834 --> 00:16:16,794
- How long is that gonna take?
- Around two hours.
458
00:16:16,834 --> 00:16:18,142
- [Guy] Till we can shred it.
- [Cesar] Mmm-hmm.
459
00:16:18,166 --> 00:16:19,643
- Okay, next.
- And oil.
460
00:16:19,667 --> 00:16:23,667
- The onions, green peppers,
sweet peppers and tomatoes.
- [Guy] Okay.
461
00:16:23,734 --> 00:16:26,643
When this is fried we put
the shredded beef, salt.
462
00:16:26,667 --> 00:16:28,242
{\an8}- [Guy in Spanish]
- Peppers.
463
00:16:28,266 --> 00:16:29,667
{\an8}[Cesar speaking]
464
00:16:30,200 --> 00:16:31,343
[Cesar] Soy sauce.
465
00:16:31,367 --> 00:16:33,142
- A lot of soy sauce
in Venezuelan food?
- Mmm-hmm.
466
00:16:33,166 --> 00:16:36,246
- [Cesar] Garlic.
- Last but not least, the stock
from when we cooked the beef.
467
00:16:36,467 --> 00:16:38,027
[Guy] And how long does
this cook, chef?
468
00:16:38,066 --> 00:16:40,042
Ten minutes. More annatto.
469
00:16:40,066 --> 00:16:42,443
It's important for get
the right color.
470
00:16:42,467 --> 00:16:44,142
- [Guy] What do we make next?
- The garlic sauce.
471
00:16:44,166 --> 00:16:45,867
Mayonnaise, onions,
472
00:16:45,934 --> 00:16:47,543
- the most important...
- [Guy] The garlic.
473
00:16:47,567 --> 00:16:49,242
Cilantro, water,
474
00:16:49,266 --> 00:16:51,667
- salt, oil.
- And mustard.
475
00:16:52,867 --> 00:16:53,867
We have the garlic sauce.
476
00:16:53,934 --> 00:16:55,843
- Next the plantains?
- The sweet plantains.
477
00:16:55,867 --> 00:16:57,500
- The patacon.
- The patacon.
478
00:16:57,567 --> 00:16:59,600
You cut the top and bottom.
479
00:16:59,667 --> 00:17:01,934
Try to make three slits.
Peel.
480
00:17:04,100 --> 00:17:05,100
Then we fry it.
481
00:17:05,266 --> 00:17:06,543
Flatten
482
00:17:06,567 --> 00:17:08,100
{\an8}- To the fryer.
- [Guy] And how long?
483
00:17:10,400 --> 00:17:11,443
{\an8}[Guy] Okay, chef.
484
00:17:11,467 --> 00:17:13,600
We start with the garlic sauce,
485
00:17:13,667 --> 00:17:15,000
- shredded beef.
- [Guy] Big.
486
00:17:15,066 --> 00:17:17,743
[Cesar] Cabbage,
more garlic sauce, tomatoes.
487
00:17:17,767 --> 00:17:19,200
- And ham.
- Yeah, ham.
488
00:17:19,266 --> 00:17:20,243
Didn't see the ham coming.
489
00:17:20,267 --> 00:17:22,042
{\an8}- [Guy] What kind of cheese?
- [Cesar speaking]
490
00:17:22,066 --> 00:17:24,600
And this is a soft
Venezuelan cheese.
491
00:17:24,667 --> 00:17:26,743
- The whole thing?
- The whole thing, yeah.
492
00:17:26,767 --> 00:17:29,076
[Cesar] It's a big plate.
You wanna try?
493
00:17:29,100 --> 00:17:32,266
- No! I wanna invite
my friends over.
- [Cesar laughing]
494
00:17:36,100 --> 00:17:37,343
I've had a lot of unique foods.
495
00:17:37,367 --> 00:17:38,667
There is nothing...
496
00:17:39,600 --> 00:17:41,000
that will prepare you for that.
497
00:17:41,066 --> 00:17:43,426
The sweetness
of the plantains is
the first thing you'll get.
498
00:17:43,467 --> 00:17:45,547
You get the richness
and the creaminess
of the cheese.
499
00:17:46,600 --> 00:17:48,142
The beef is delicious.
500
00:17:48,166 --> 00:17:49,200
It's got a little acid.
501
00:17:49,266 --> 00:17:50,443
It's got a little bit of garlic.
502
00:17:50,467 --> 00:17:52,343
Just the tanginess
that you love of it.
503
00:17:52,367 --> 00:17:53,867
The garlic sauce is...
504
00:17:55,467 --> 00:17:56,600
awesome.
505
00:17:56,667 --> 00:17:57,867
It sings all the way through.
506
00:17:57,934 --> 00:18:00,443
It's an enormous dish,
but delicious.
507
00:18:00,467 --> 00:18:02,810
Patacon beef.
Table number six.
508
00:18:02,834 --> 00:18:05,434
Balancing the flavors because
of the sweet and the salt,
it's good.
509
00:18:05,834 --> 00:18:07,976
I feel like I could just smack
these two on top of each other
510
00:18:08,000 --> 00:18:09,042
and eat it like a sandwich.
511
00:18:09,066 --> 00:18:10,443
- [Guy] Go right ahead!
- [woman laughing]
512
00:18:10,467 --> 00:18:11,810
This is my buddy Tom
and his family.
513
00:18:11,834 --> 00:18:13,743
- [Guy] What do you think?
- It's so good. I love it.
514
00:18:13,767 --> 00:18:16,443
- I kind of took it from her.
- We were fighting
over this actually.
515
00:18:16,467 --> 00:18:19,500
- I think it's enough
for the whole family to enjoy.
- [woman laughing]
516
00:18:19,567 --> 00:18:22,300
- This is pretty unique.
- [Guy] Just like
Cesar's background.
517
00:18:22,367 --> 00:18:23,843
You're an attorney.
What kind?
518
00:18:23,867 --> 00:18:25,767
- Criminal law.
- Criminal. What did you do
519
00:18:25,834 --> 00:18:27,943
- when you first came
to the United States?
- We cleaned.
520
00:18:27,967 --> 00:18:31,142
- You left a very
educated position...
- Yeah.
521
00:18:31,166 --> 00:18:33,667
In Venezuela,
came to United States
522
00:18:33,734 --> 00:18:35,000
and got a job doing janitorial
523
00:18:36,367 --> 00:18:38,910
- just for a better life.
- Yes, for a better life.
524
00:18:38,934 --> 00:18:40,667
[Guy whistles]
525
00:18:40,734 --> 00:18:44,667
Getting here and getting
to eat food from your hometown
is really special.
526
00:18:44,734 --> 00:18:46,943
We always feel at home
when we come over here.
527
00:18:46,967 --> 00:18:49,100
- You know, arepas are awesome.
- And this one...
528
00:18:51,266 --> 00:18:53,076
Reina pepiada.
Table number four.
529
00:18:53,100 --> 00:18:56,910
I really love the combination
of the chicken, the avocado,
the mayo.
530
00:18:56,934 --> 00:18:58,843
So, kind of like
a cold chicken salad,
531
00:18:58,867 --> 00:19:00,600
but right in the warm arepa.
532
00:19:00,667 --> 00:19:01,644
Time to make the arepa.
533
00:19:01,668 --> 00:19:03,443
{\an8}[Cesar speaking]
534
00:19:03,467 --> 00:19:05,867
- Water...
- [Guy] Got get the moisture
content right on this.
535
00:19:07,066 --> 00:19:09,443
- Or just pour
all the water in.
- [Cesar] And salt.
536
00:19:09,467 --> 00:19:10,976
Let this set for five minutes.
537
00:19:11,000 --> 00:19:13,000
[Cesar] Make a ball.
We use a press.
538
00:19:13,066 --> 00:19:15,910
And then we'll go
to the flat top, get
a nice crunchy exterior,
539
00:19:15,934 --> 00:19:19,242
but the steam of that
will cook the masa
all the way through.
540
00:19:19,266 --> 00:19:20,343
Okay, what are
we gonna make next?
541
00:19:20,367 --> 00:19:22,300
[Cesar] Chicken breast.
Put in the water,
542
00:19:22,367 --> 00:19:24,142
onions and salt.
543
00:19:24,166 --> 00:19:26,076
- Cooked, let it cool,
then shred it.
- [Cesar] Then shred it.
544
00:19:26,100 --> 00:19:28,000
{\an8}[Cesar] Avocado...
545
00:19:28,066 --> 00:19:30,810
The shredded chicken
that cooked with the salt
and the onions. Got it.
546
00:19:30,834 --> 00:19:32,667
{\an8}[Cesar] Mayo...
547
00:19:32,734 --> 00:19:35,000
- garlic, onion and cilantro.
- Okay.
548
00:19:35,467 --> 00:19:37,166
[Cesar] Salt, black pepper...
549
00:19:39,300 --> 00:19:40,976
- [Cesar] Chicken salad
all ready. Okay.
- [Guy] Okay.
550
00:19:41,000 --> 00:19:45,242
We take the arepa, split,
fill with that chicken salad.
551
00:19:45,266 --> 00:19:46,843
If you wanna use fork,
552
00:19:46,867 --> 00:19:49,142
but the real arepa is
with the hand.
553
00:19:49,166 --> 00:19:51,142
- It's with the hand.
- It's eating with your hand
and your face.
554
00:19:51,166 --> 00:19:53,367
- I was gonna eat
with my foot, but...
- [Cesar chuckles]
555
00:19:57,100 --> 00:20:00,643
You get the avocado working
as the mayonnaise
556
00:20:00,667 --> 00:20:02,810
'cause it's nice
and creamy and silky.
557
00:20:02,834 --> 00:20:04,333
But it's the arepa...
558
00:20:06,567 --> 00:20:10,142
So, it's tender on the inside
and crunchy and chewy
on the outside.
559
00:20:10,166 --> 00:20:13,142
Warm arepa, cool chicken salad.
560
00:20:13,166 --> 00:20:15,543
Nice contrast
to the two of them.
Great job.
561
00:20:15,567 --> 00:20:17,076
Reina pepiada.
562
00:20:17,100 --> 00:20:20,810
The arepa is so delicious.
You can taste all the flavors.
563
00:20:20,834 --> 00:20:22,242
- Good?
- Delicious.
564
00:20:22,266 --> 00:20:24,100
Teque Beach. Table number two.
565
00:20:28,467 --> 00:20:30,843
I gotta imagine that people,
especially people
from Venezuela,
566
00:20:30,867 --> 00:20:32,743
when they see arepita,
they're like, "Wait a second."
567
00:20:32,767 --> 00:20:34,543
- Perfect for the beach.
- Perfect for the beach.
568
00:20:34,567 --> 00:20:36,287
{\an8}- Thank you, chef.
- [Cesar] You're welcome.
569
00:20:37,767 --> 00:20:39,343
So, that's it for this trip.
570
00:20:39,367 --> 00:20:42,867
But don't worry, there's
plenty more triple D joints
all over the country.
571
00:20:42,934 --> 00:20:44,343
I'll be looking
for you next week.
572
00:20:44,367 --> 00:20:46,667
On Diners, Drive-ins, And Dives.
573
00:20:46,734 --> 00:20:48,743
{\an8}I like seafood.
I like a lot of it.
574
00:20:48,767 --> 00:20:51,242
{\an8}I get a little fin-icky...
575
00:20:51,266 --> 00:20:52,543
{\an8}What was your favorite movie?
576
00:20:52,567 --> 00:20:54,242
{\an8}One of mine was...
577
00:20:54,266 --> 00:20:55,367
{\an8}Fin-ler on the Roof.
578
00:20:56,000 --> 00:20:57,443
{\an8}And of course you've read...
579
00:20:57,467 --> 00:20:58,567
{\an8}[both] Huckleberry Fin.