Hey, everybody.
I'm Guy Fieri, and we're rolling out,
looking for America's greatest Diners, Drive-Ins and Dives
This trip...
Yabba-dabba-doo.
-We're circling up... -Dynamite pie.
...with some "holey" moley..
So perfect.
[Guy] ...and rockin' rolls.
-What a pro. -There's a flavor wave breaking in Florida.
This is so good.
...stepped-up Southern in North Carolina...
Way to live on the edge.
...and the bomb bagels in New Hampshire...
There's no way you can't be a fan.
...along with a unique, sweet treat.
Bananas.
That's all right here, right now,
on Diners, Drive-Ins and Dives!
[opening theme music playing]
So, he was just born
when I started on the Food Network,
and now he's making his driving debut
here on Diners, Drive-Ins and Dives.
The one and only Ryder Fieri.
-I told you I'm a good driver. -You're exactly right.
-You get to do it more often. -Hey!
Anyhow, Ryder, we're here in North Conway, New Hampshire
and we're gonna check out a joint
-where a husband and wife team moved from-- -Father, hey!
...moved from New Jersey.
They were making bagels down there.
Now, they come up here
and they are the talk of the town,
making the bomb bagels.
Let me out of the car! Come on!
On top of that, they're also doing this really dynamite dessert
-that no one's seen before. -Oh, my God, I can't wait.
-And I know you love your desserts. -Yes.
Ryder, this is Big Dave's Bagels & Deli.
-[Hunter] Uh, hello? Hi. -Hey, Hunter, come on.
Got a pork roll, egg and cheese.
[customer] This isn't the storebought bagel.
Big Dave's just nailed it.
Got a double everything.
When you tell somebody about this place,
how do you describe it to them?
We say, "It's the best food in town."
[Guy] And it was brought her by "Big Dave" Hausman,
who learned the bagel biz as a teen,
then owned a long-time New York shop
with his wife, Sue,
before opening up here in New Hampshire.
We came up 20 years vacationing
and never could find a good lunch to take out, and...
So you would just vacation here,
and then it turned into,
-"Hey, why don't we do a bagel joint?" -[Dave] Yeah.
[Guy] What makes a great bagel?
[Dave] It has some crust on the outside.
It's gonna have a moist dough on the inside
and it's got some complexity of flavor.
My favorite bagel is the jalapeno parm.
It's different flavors, but they're not really competing.
It's that perfect balance.
So, we're gonna make a jalapeno parmesan bagel.
How do we make the dough?
-[Dave] We're gonna put this bag of flour in the machine. -[Guy] Okay.
Go ahead, Ryder. Jump on that.
Hey, watch out for the knife. Don't stab Dave.
Salt, vital wheat gluten,
and last but not least,
this is a special conditioner that's made for me
by the bagel folks that I started with in 1974.
-'Cause I use a special conditioner, too. -[Dave chuckles]
But, oh...
[Dave] Diastatic malt syrup
[Guy] Oh! That's what I was gonna call it.
[Dave] We'll put those jalapenos in,
fresh yeast, and some water.
Spin this for about 10 minutes.
[Guy] Then where do we go?
[Dave] We're gonna take the finished dough
out onto our resting table
-for about 10 minutes. -Okay.
[Dave] Start feeding this i to our divider-former machin
Grab it with one, put it around your thumb.
Grab the other one like that.
-Ah! -[Dave chuckles]
-Ryder's got the two-hand going on. -Ryder's better than I am.
Now it's gonna sit on the board for 20 minutes.
[Dave] And then, we're gonn let it rest overnight in our refrigerator.
Vegetable spray on a pan.
This is water.
Dip them in parmesan cheese.
-All right, in the proof box for how long? -[Dave] 15 minutes.
-Then it'll go into the oven. -[Dave] 600 degrees.
Put a 30 second steam injection
-in the very beginning of the cycle. -[Guy] Okay.
About halfway through the cycle,
I'll open the door and let all that steam out,
-'cause we wanna finish in a dry oven. -[Hunter] Look at those.
-[Guy] They're beautiful. -Gorgeous color.
I get at the bagel and I just give it a tear like that.
And then, you know, I really appreciate the chance to meet...
-[Hunter mimics biting] -[Guy cackles]
-[mimics biting] -[Dave chuckles]
[Hunter] Mmm.
That's a good chew to that bagel.
The bagel with the jalapeno throughout...
The way it gets beat up a little bit in the mixer,
breaks it apart.
Way better than just a slice of jalapeno on top.
[Dave] Try to get it in every bite, if we can.
[Hunter] Oh, it is. It's there. That's delicious.
And the amount of parmesan
that is on the top of the bagel...
...probably like I've never had before.
-What do you got for smears? -[Dave] I have bacon horseradish.
[Guy whooping]
-[Hunter] Oh, yeah. -Wow.
There's no way you can't be a fan.
-Mmm. -[Guy] I mean, it's outrageous.
So perfect.
So fresh. It's so good.
[Dave] This is our pork roll and cheese.
-Ah! Ah! -Hey! Hey!
-[Guy exclaims] -How did I...
-Look at this right here. -[Dave chuckles]
I like it.
-[Guy laughs] -Oh, we hit something you like. Look at that.
-Delicious. -[Dave] Thank you.
Cream cheese in the jalapeno parm bagel.
Crusty bagel on the outside, soft on the inside,
and then the spicy jalapeno kicks it up.
Mixed in with the wonderful saltiness of the parmesan.
How many different bagels do you make?
[Dave] About 17 varieties.
-You're such an underachiever, Dave. -[chuckles]
They're a great bagel store, but not just a bagel store.
They have sandwiches, sweets
cookies, Kweenies.
What's this thing, a Kweenie?
I started playing around with kouign-amann,
uh, a French pastry.
But I wanted something a little lighter, a little more croissant-like
A Kweenie is this little ball of dough
that's all wrapped up and flaky
that's buttery and sweet.
It's like a, uh, croissant on steroids.
-Walk us through it. -[Dave] Cold water, sugar, dry active yeast.
-What kind of flour? -[Dave] Special flour that has a little more protein in it.
We're gonna add our butter to this.
-Onto the mixer for how long? -[Dave] Four or five minutes.
-Once it's done... -Refrigerate it overnight.
-And... -Put it on our sheeter.
Butter's gonna go in the middle.
Close the book on this.
Pinch the center.
You just wanna seal this book
before we start making our folds.
There's the butter that's been smashed out inside of that.
Give it about a half hour to rest.
We'll do another treatment.
[Guy] Then what takes place
[Dave] We're gonna refrigerate it overnight
-one more time. -[Guy] Okay. Where we at?
[Dave] This is maple sugar.
Start working it into the dough now.
So each time he does that, Ryder,
he's giving it a little more crank, it's pressing down a little bit.
[Dave] Add just a touch of sugar to it.
Put it through our cutting attachment.
-[Guy] This... -Has 27 layers.
...has 27 layers.
-[Dave] We're gonna put a little bit more sugar on. -[Guy] What?
I think we are all under the understanding, Dave,
-that there's gonna be sugar on it, okay? -[all laughing]
Gonna do a little corner-to-corner
-into a little muffin tin. -What about some sugar?
-[Dave] Of course. -[Guy] Hey, why not?
-[Dave laughs] -I mean, it's a new idea. It's a novel thing.
What do you guys think? Should we add some sugar?
How long are they gonna bake What temp?
[Dave] 30 minutes at 375 degrees.
[Guy] Boy, it's light.
Wow.
It almost tastes like there's some sugar in here.
[both laughing]
You have got a real sensitive palate.
[laughs]
-Maple sugar is bananas. -[Hunter] Yeah.
That's the way to go. So light.
All the layers in there, that is awesome.
-Outstanding. -[Hunter] Very good. Very, very good.
-If you don't like them and don't think you can have-- -No, no. [chuckles]
Look at him. He can't show on his face... [laughing]
All right, I got two maple Kweenies.
[customer 1] You're getting layer after layer
of just awesome, flaky pastry and butter.
[customer 2] The sugar gets caramelized,
and it just provides that little crispy specialness.
A dozen bagels to go, please.
-Favorite thing on the menu? -[customer 3] That's tough.
-'Cause I like everything. -I didn't see it. Where...
-It's called, "That's Tough." -I know, "That's Tough."
Somedays, I'm here for breakfast and lunch.
-Got a Paulie. -[Guy] Gravy Davy.
Ambassador of the Bagel, Duke of the Deli.
King of Kweenie?
-Real deal. Thank you, brother. -Thank you.
-Amen. -Thank you.
[Dave] Thanks.
[Guy] Up next, in New Smyrna Beach, Florida..
-I am losing my mind right now. -[David chuckles]
...a cheffed-up joint score points with their pastrami..
You should have that done in gold
-and wear it as a big bling. -[chuckles]
...and blowing up their pizza game.
That's dynamite.
So, I'm here in New Smyrna Beach, beachside,
'cause there is a New Smyrna Beach, mainland
but that's over a bridge and the boat to Downtown.
But it's confusing, and...
Don't worry about it.
Anyhow, here to check out a joint
where their son was in the restaurant business,
and then he talks his parent
who are getting ready to retire,
into opening up a restaurant
"Only on the basis," the mom says,
"If we can have a wine bar,
and they're doing a menu that might surprise you
in a beach community.
This is Third Wave.
[David] Candied salmon for Table 10.
[customer] Third Wave is awesome.
You can tell everything on the plate
is homemade and fresh.
[David] Polpo going in for Table 2.
It feels like you're at a five-star restaurant.
[Guy] With an A to Z menu from Chef David Moscoso
and owners Kathy, Wayne, and Nate Lundberg.
So, it's a wine shop. It's a restaurant.
-What kind of food? -Little bit of a Spanish, country, farm girl,
super fresh, sustainable--
-I have never, in the history of Triple D... -[laughing]
...had anybody ever say,
"Spanish, country, farm girl.
You know, it's that kind of theme."
Chef Dave is very creative. He tries different things.
Cutting that pastrami rib.
The pastrami beef rib, I love it.
It has, like, a crust on the outside.
[customer] With the sauerkra and the different sauces,
you're not quite sure what to do with it at first,
but you figure it out pretty quick.
What do you call this thing?
[David] The pastrami rib board.
Yabba-dabba-doo.
[David] We're gonna start the brine.
Toast off peppercorns, coriander,
and put it right into the water.
Crushed garlic, pepper flakes,
bay leaf, juniper berries,
mustard seed, cinnamon stick, cloves,
curing salt, salt and sugar.
So that all sits here and let that steep.
[David] 20 minutes or so.
[Guy] Cool it down with the ice,
and then that will sit...
-[David] For seven days. -[Guy] Now what happens?
We're gonna start doing a nice mustard rub.
Grain mustard.
[Guy] Is that part of the, uh, "Spanish farm girl"?
I don't even know why I said that.
[laughs] I don't either.
-[crew laughs] -I was trying to tell you about my family background,
and then I got it all tied up together.
-Well, it's like-- -Mom was a country farm girl.
-[Guy laughing] -My dad was Spanish.
-So, Dijon mustard, extra ho -[Guy] Extra hot?
Let me try that. Whoa!
-[David] Lay the mustard on top of the rib. -[Guy] Okay.
[David] It gets a nice bark on it.
I mean, you're painting a fence with that one, bro.
[David] It goes into the smoker for 14 hours.
165, 200 degrees.
Now this thing's just gonna completely break down.
-Yeah. -[Guy] For service, how do we go?
We make a house sauerkraut.
Cut, whole head cabbage, sal
You really gotta massage it
So, let this rest for 30 minutes.
-[David] And it's released a lot of its water. -[Guy] Yeah, yeah, yeah.
Now I'm gonna hit it with the caraway seeds.
Get it in the Mason jar,
and we're gonna put the glass weight in the top
-[Guy] Right. -Seal it, two to three weeks, ready to go.
-[Guy] Next up? -Thousand Island dressing.
This was given to me by a chef that was about 30 miles
from the old Thousand Islands Inn,
-where supposedly... -Where it started?
-[David] The base of mayo... -It's all about the base.
Worcestershire, roasted red peppers,
sugar, paprika, nutmeg.
Datil pepper pickles.
They're sweet, and they have a little bit of a hit to them.
Roman Cerignola olives.
-They're different, aren't they? -Yeah, they're delicious.
So, even something as simpl
as the Thousand Island dressing,
you're gonna go chef it up, next level.
That's dynamite.
-[David] Grab the rib off the smoker. -[Guy] Yep.
You should have that done in gold
and wear it as a big bling.
-That is gorgeous. -Okay, so...
-Queso is Spanish for cheese. -It is.
[Guy] Which also reminds me...
-Of a country farm girl? -It does.
Oh! Look at that.
-I am losing my mind right now. -[David chuckles]
You take our house-made sauerkraut,
our house-made pickles,
mustard, Thousand Island.
-What is the cheese here? -[David] Paprika-rubbed, applewood-smoked
cheddar cheese from Wisconsin.
[Guy] Get a piece of that pastrami rib.
You make the roll, also?
Oh, yeah.
This is so good.
I love that you make it a charcuterie board of sorts
But the Thousand Island and the...
...sauerkraut make the whole thing sing.
You should call it "Million Island."
That's way better than Thousand.
-Not too much smoke on it, not too much pickle. -[David] Right.
Great brine.
Good salt, good sugar.
I mean, the whole thing sings.
Pastrami rib board.
The pastrami, very, very tender.
You could cut it with a butter knife.
The sauerkraut is like, really crunchy,
and it has, like, just the perfect tang to it
What makes this place so special?
Fresh and homemade.
And anything that you want on the wine list.
[Guy] And if it wasn't for the wine,
this joint may have never opened.
[Nate] My dad had just retired.
I just kind of called him up
and asked if they'd be interested in a second career.
-You're a mean son. [laughs] -[Kathy] Yes, he is!
I like a challenge.
I said we could do it if it was also a wine shop,
because I do love my wine.
She's always got something new and exciting to try.
It's one of the many things that brings you back here.
So, if you're looking for a Spanish farm girl
that makes "Million" Island dressing
come on down to Third Wave,
where they've also got a wood-fired oven
that we've just gotta light up.
You could not get a good pizza in New Smyrna till Third Wave came along.
Your mouth is just in its happy place.
See you in a bit.
So, you know we've met before?
-No. -In Rome, eight years ago.
You knuckle-bumped my grandp
-and I will never forget it. -[Guy] Okay. I love it.
There you go.
Welcome back, Triple D.
Hanging out in New Smyrna Beach, Florida
with the one and only Chef Dave,
who is putting out an eclectic menu of artisan coastal,
inspired by global,
here at Third Wave Cafe.
[customer 1] You know you're gonna come in here and get amazing food.
The only question is, what are you gonna order?
[David] Burrata pie, Table 5.
[customer 2] This is my favorite place to have pizza, hands down.
They do this really yummy balsamic drizzle.
Burrata, out of this world.
We're gonna be making burratina Margherita pizza.
-Burrata pizza. -Burrata pizza.
We do a high gluten, Italian-milled Caputo flour
with a high bread flour.
Cold water, kosher salt, rest our yeast.
So once this is all nice and mixed,
we're gonna go ahead and combine it with our flour.
It goes straight to our mixe
And then once it's portioned, how long till we use it?
-[David] Overnight. -[Guy] Great.
-What are we into now? -House-stretched mozzarella.
We start out with a pure curd.
Hit it with a little bit of salt.
Put the hot water onto the cheese.
Melt down the curd, folding it in.
Building the texture. There you go.
-Beautiful. -So now, we're gonna make our house basil pesto.
Fresh basil leaves, extra virgin olive oil,
salt, fresh garlic.
Pine nuts, Pecorino Romano.
-Let's build that pie. -[David] We got our dough ball.
We use ground tomatoes.
-No salt, no basil? -[David] No nothing.
House mozzarella, fire-roasted burrata relish.
This has Peruvian yellow peppers,
Peruvian red peppers,
oven-roasted tomatoes,
and artichoke hearts.
-All of this comes out of this small, little kitchen? -[chuckles] Yeah.
Heirloom tomato.
[Guy] Wood-fired oven, how long?
Maybe two minutes, tops.
-[Guy] 'Cause we're running 800-plus degrees? -[David] Yep.
-Parmigiano Reggiano. -Parmigiano Reggiano.
-Basil that we made on it. -[Guy] Wow.
[David] Fresh arugula.
-Little burrata ball right there. -[Guy] Look at that.
Blackening seasoning,
California basil oil,
and then the glaze.
[Guy] Beautiful.
Mmm. Wow, you got a lot going on in that.
That dough is money.
The acidity of that heirloom tomato just pops.
Basil sings.
But my favorite part of all of it
was the flavor contrast
between the cold burrata on top of the warm pizza.
Getting the crunchy, tangy, soft,
and then you get that creamy, salty burrata.
Dynamite pie. Delicious.
Burrata pizza, Table 2.
[customer] You get the smokiness from the fire
There's a great yeastiness in the bread.
It's just a nice combination of flavors.
Everything they do, they do it well.
You often bring weird guys from the Food Network on your date night?
This is a first.
-Tonight was special. -Yeah. Yeah.
Plating the shrimp and grits.
Feels, like, homey.
It's like a magical little gem.
[Guy] I think people will be very surprised
to know how scratch-made, how artisan
he's making Spanish farm girl food. [laughing]
I'm on my way to that Michelin star.
-Let me tell you. -You are!
Coming up, in Morehead City North Carolina...
This is just gonna be the next level.
...a funky spot going gangst with their grits...
Oh, that's fantastic.
...and stuffing a barbecue spin into their rolls.
Whoo! Well done, buddy.
So I'm here in Morehead City, North Carolina,
and this is the last place that my Mammy and Gramps,
that's my mom's mom and dad
last place they lived.
And coming here was always just such a big treat for me,
'cause I remember eating fried chicken and grits
at my grandparents' house.
I roll into town now, and I'm looking for those Southern staples,
just cheffed up a bit.
Check this out.
Floyd's 1921.
Two minutes left on the crab cakes.
Whenever you want a fresh, home-cooked meal, you come here.
Chicken and biscuit up.
Good Southern comfort food
mixed in with Floyd's unique flavors.
[Guy] And when Chef Floyd Olmstead decided to put that mix together,
he and his wife, Shana, knew the perfect spot
would be an old house back in Floyd's hometown.
[Shana] The minute we walked through the door,
it immediately inspired him.
[Floyd] It reminded me of my grandmother's house.
It gives me goosebumps. It has every bit of that feel.
So, how do you describe the menu?
-[Shana chuckles] -[Floyd] A little Southern cuisine
and a little French techniqu
and just have fun.
Chef Floyd's redneck egg rolls.
The redneck egg rolls are wonderful.
[customer] It's the Carolin pulled pork
wrapped in the egg roll,
and then he does, like, a homemade Thai chili sauce,
which gives it a little kick
-[Guy] All right, what are we gonna make today? -Redneck egg rolls.
Start with a vinegar sauce for the barbecue pork.
Apple cider vinegar, brown sugar here.
[Guy] The red chili flake.
[Floyd] Granulated garlic.
Pepper, salt, ketchup.
Let this cook down, and next, the pork butt?
[Floyd] We'll rub it down with salt and pepper.
I got a big smoker out back here,
keep it right around 180, 200 degrees.
-Low and slow. -Move it over to the oven.
-You're getting 12, 13 hours out of this. -[Floyd] Easy, easy.
It's like he's getting ready for a culinary demonstration.
You should be on the Food Network.
-Oh, we are. Hi, welcome back. -Yes.
-What's the name of the show again? -Triple D.
[sighing] Oh, that's right. Triple D, thanks.
-All right, Floyd. What are we making? -Some sweet Thai chili.
Rice wine vinegar, sugar, some water,
soy sauce, chopped garlic, brown ginger,
crushed red pepper, and a little bit of red food coloring.
And then build a little slurry.
-Cornstarch and water. -Thank you, sir.
[Guy] Heat up and tighten u is all we're looking for.
[Floyd] Here, we have chopped, smoked pork butt,
homemade barbecue vinegar sauce.
Give it that little Carolina flavor right there.
Chopped cabbage, carrots,
chopped pickled ginger.
So evidently, we're gonna make a bunch of egg rolls.
[Floyd] Grab a couple of egg roll skins.
-Barbecue pork here... -What a pro.
[Floyd] Water here, to help seal the egg roll up
[Guy] Little cornstarch on them
to keep them from sweating out.
Also gives a nice little extra crunch on there.
Fry them at 350 degrees.
[Floyd] We got a little bit of wasabi slaw,
sweet Thai chili,
some nice, crispy egg rolls
Should've made yourself some.
[Floyd] And here we go.
This is outstanding, my friend,
'cause it's every bit of smoke,
a little bit of the bite from the ginger.
What I really appreciate the most,
you really can pick up that Carolina vinegar.
Now, if you wanna take it into an Asian side of it,
you get into the sweet chili sauce.
Wasabi slaw has got that little punch.
'Cause it'll clear you out.
Whoo! Refreshes the palate.
Well done, buddy.
Redneck egg rolls up.
I've had this so many times here. This is our go-to.
It is a unique way
to have Eastern North Carolina barbecue.
The sweet chili Thai sauce, the flavors are just tremendous together.
Spaghetti mahi ready.
What's the food scene like down here?
I gained 17 pounds when I first got here.
-Really? -So, the food scene is outstanding.
[customer 1] We have great fishing,
and Floyd really highlights all that fresh fish.
Shrimp Napoleon up.
Shrimp Napoleon is definitely our favorite appetizer.
[customer 2] It's two grit cakes.
It has a tasso ham gravy. It's fantastic.
Now what are we into, Chef?
-We're gonna cure some pork. -[Guy] For what dish?
Shrimp and grit Napoleon with a tasso ham gravy.
Salt, sugar, and curing salt
Now this is ready for our pork.
Oh, you're getting serious with this.
How long are we gonna let this go, Chef?
[Floyd] About eight hours.
-Now we're into... -[Floyd] The, uh, rub for the tasso ham.
Granulated garlic, some black pepper.
-Allspice. -Allspice is the kicker.
Paprika, little bit of onion powder, cayenne
-Geez! -A little marjoram.
You are liberal about the way you coat it. I love this.
Right to the smoker, about two hours,
about 180 to 200 degrees.
-[Guy] Next up? -Blackened seasoning.
-For... -Tasso ham gravy.
Paprika, sugar, salt,
black pepper, granulated onion, granulated garlic.
-Thyme. -Little "thigh-may."
Oregano, cayenne, chili powder, cumin,
and an ingredient I've never told anybody.
A little tandoori spice.
Way to live on the edge.
-[Floyd chuckles] -[Guy] And this is our tasso ham that we made.
Nice little kick to that.
[Floyd] I'm gonna get some butter in a pot,
chopped garlic, homemade tasso ham.
-Then we're gonna build our roux. -Flour, chicken stock.
Add some heavy cream,
our homemade blackened seasoning.
This is just gonna be the next level.
We're gonna make some grits and turn them into grit cakes.
We have our water in the pot already.
-[Guy] Right. -We're gonna add some butter, some salt,
some of our grits.
All right, so these grits will get done.
-[Floyd] Let them cool overnight on a sheet pan. -[Guy] Right.
[Floyd] Cut them into square and deep fry them.
We're gonna saute up the shrimp.
-[imitating Murphy] That's a fire, Eddie. -Roasted red peppers.
-Is this an appetizer or an entree? -This is an appetizer.
-It eats like an entree. -[Guy] Oh, really?
[Floyd] Put one of our grit cakes down,
cheese, shrimp and tasso gravy,
the other grit cake.
There we go, a little green onion for garnish.
Looks hot.
Hot.
The tasso ham sings throughout this dish.
Shrimp are perfectly cooked
but I wanna be entombed with some of this tasso grav
Who eats this as an appetizer?
A lot of times, people, they share them.
They share them with the entire wedding party.
[Floyd laughs]
Appetizer. I gotta see how he spells that.
[laughs]
-Shrimp Napoleon. -Ooh, that sauce is amazing.
It adds a nice, creamy texture to the grit cake.
[Guy] The flavor's fantastic
-The whole menu that way? -[customer] It's actually very sumptuous.
I mean, we order what we can
and take home what we can. [laughs]
-It's a fantastic place to eat in Morehead City. -[Guy] It's the real deal.
-Yeah, absolutely. -Oh, it is a good find.
You guys are lucky to have it.
[Floyd] Buffalo oysters up.
It's all these chef pieces that you're putting together,
taking what I would call simple Southern dishes, and just elevating them.
-Thank you. -Delicious.
So that's it for this road trip.
But don't worry.
We got plenty more joints to find all over this country!
I'll be looking for you next time
on Diners, Drive-Ins and Dives!
-[Hunter] What is that? -Diastatic malt liquid syrup.
[Dave] It looks sweet, but it really doesn't taste very good.
Have you tasted motor oil? It looks like maple syrup.
-[Guy guffaws] -[all laughing]