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Hey, everybody.
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I'm Guy Fieri,
and we're rolling out,
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00:00:03,245 --> 00:00:06,046
looking for America's greatest
Diners, Drive-Ins and Dives
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This trip...
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Yabba-dabba-doo.
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-We're circling up...
-Dynamite pie.
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...with some "holey" moley..
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So perfect.
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[Guy] ...and rockin' rolls.
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-What a pro.
-There's a flavor wave
breaking in Florida.
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This is so good.
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...stepped-up Southern
in North Carolina...
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Way to live on the edge.
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...and the bomb bagels
in New Hampshire...
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There's no way
you can't be a fan.
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...along with a unique,
sweet treat.
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Bananas.
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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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[opening theme music playing]
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So, he was just born
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when I started
on the Food Network,
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and now he's making
his driving debut
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here on Diners,
Drive-Ins and Dives.
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The one and only Ryder Fieri.
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-I told you I'm a good driver.
-You're exactly right.
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-You get to do it more often.
-Hey!
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Anyhow, Ryder, we're here
in North Conway, New Hampshire
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and we're gonna
check out a joint
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-where a husband
and wife team moved from--
-Father, hey!
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...moved from New Jersey.
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They were making bagels
down there.
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Now, they come up here
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and they are
the talk of the town,
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making the bomb bagels.
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Let me out of the car!
Come on!
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On top of that,
they're also doing this
really dynamite dessert
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-that no one's seen before.
-Oh, my God, I can't wait.
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-And I know you love
your desserts.
-Yes.
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Ryder, this is
Big Dave's Bagels & Deli.
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-[Hunter] Uh, hello? Hi.
-Hey, Hunter, come on.
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Got a pork roll,
egg and cheese.
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[customer] This isn't
the storebought bagel.
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Big Dave's just nailed it.
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Got a double everything.
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When you tell somebody
about this place,
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how do you
describe it to them?
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We say,
"It's the best food in town."
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[Guy] And it was brought her
by "Big Dave" Hausman,
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who learned the bagel biz
as a teen,
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then owned a long-time
New York shop
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with his wife, Sue,
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before opening up here
in New Hampshire.
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We came up
20 years vacationing
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and never could
find a good lunch
to take out, and...
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So you would just
vacation here,
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and then it turned into,
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-"Hey, why don't we do
a bagel joint?"
-[Dave] Yeah.
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[Guy] What makes
a great bagel?
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[Dave] It has some crust
on the outside.
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It's gonna have
a moist dough on the inside
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and it's got some
complexity of flavor.
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My favorite bagel
is the jalapeno parm.
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It's different flavors, but
they're not really competing.
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It's that perfect balance.
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So, we're gonna make
a jalapeno parmesan bagel.
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How do we make the dough?
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-[Dave] We're gonna put this
bag of flour in the machine.
-[Guy] Okay.
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Go ahead, Ryder. Jump on that.
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Hey, watch out for the knife.
Don't stab Dave.
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Salt, vital wheat gluten,
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and last but not least,
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this is a special conditioner
that's made for me
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by the bagel folks
that I started with in 1974.
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-'Cause I use
a special conditioner, too.
-[Dave chuckles]
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But, oh...
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[Dave] Diastatic malt syrup
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[Guy] Oh! That's what
I was gonna call it.
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[Dave] We'll put
those jalapenos in,
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fresh yeast, and some water.
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Spin this
for about 10 minutes.
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[Guy] Then where do we go?
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[Dave] We're gonna take
the finished dough
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out onto our resting table
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-for about 10 minutes.
-Okay.
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[Dave] Start feeding this i
to our divider-former machin
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Grab it with one,
put it around your thumb.
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Grab the other one like that.
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-Ah!
-[Dave chuckles]
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-Ryder's got
the two-hand going on.
-Ryder's better than I am.
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Now it's gonna sit
on the board for 20 minutes.
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[Dave] And then, we're gonn
let it rest overnight
in our refrigerator.
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Vegetable spray on a pan.
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This is water.
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Dip them in parmesan cheese.
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-All right, in the proof box
for how long?
-[Dave] 15 minutes.
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-Then it'll go into the oven.
-[Dave] 600 degrees.
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Put a 30 second
steam injection
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-in the very beginning
of the cycle.
-[Guy] Okay.
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About halfway
through the cycle,
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I'll open the door
and let all that steam out,
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-'cause we wanna
finish in a dry oven.
-[Hunter] Look at those.
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-[Guy] They're beautiful.
-Gorgeous color.
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I get at the bagel
and I just give it
a tear like that.
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And then, you know,
I really appreciate
the chance to meet...
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-[Hunter mimics biting]
-[Guy cackles]
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-[mimics biting]
-[Dave chuckles]
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[Hunter] Mmm.
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That's a good chew
to that bagel.
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The bagel with
the jalapeno throughout...
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The way it gets beat up
a little bit in the mixer,
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breaks it apart.
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Way better than just
a slice of jalapeno on top.
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[Dave] Try to get it
in every bite, if we can.
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[Hunter] Oh, it is.
It's there. That's delicious.
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And the amount of parmesan
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that is on the top
of the bagel...
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...probably like
I've never had before.
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-What do you got for smears?
-[Dave] I have
bacon horseradish.
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[Guy whooping]
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-[Hunter] Oh, yeah.
-Wow.
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There's no way
you can't be a fan.
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-Mmm.
-[Guy] I mean,
it's outrageous.
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So perfect.
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So fresh. It's so good.
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[Dave] This is
our pork roll and cheese.
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-Ah! Ah!
-Hey! Hey!
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-[Guy exclaims]
-How did I...
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-Look at this right here.
-[Dave chuckles]
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I like it.
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-[Guy laughs]
-Oh, we hit something
you like. Look at that.
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-Delicious.
-[Dave] Thank you.
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Cream cheese
in the jalapeno parm bagel.
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Crusty bagel on the outside,
soft on the inside,
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and then the spicy jalapeno
kicks it up.
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Mixed in with the wonderful
saltiness of the parmesan.
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How many different bagels
do you make?
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[Dave] About 17 varieties.
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-You're such
an underachiever, Dave.
-[chuckles]
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They're a great bagel store,
but not just a bagel store.
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They have sandwiches, sweets
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cookies, Kweenies.
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What's this thing, a Kweenie?
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I started playing around
with kouign-amann,
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uh, a French pastry.
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But I wanted
something a little lighter,
a little more croissant-like
147
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A Kweenie is
this little ball of dough
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that's all wrapped up
and flaky
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that's buttery and sweet.
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It's like a, uh,
croissant on steroids.
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-Walk us through it.
-[Dave] Cold water, sugar,
dry active yeast.
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-What kind of flour?
-[Dave] Special flour that has
a little more protein in it.
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We're gonna add
our butter to this.
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-Onto the mixer for how long?
-[Dave] Four or five minutes.
155
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-Once it's done...
-Refrigerate it overnight.
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-And...
-Put it on our sheeter.
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Butter's gonna go
in the middle.
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Close the book on this.
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Pinch the center.
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You just wanna seal this book
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before we start
making our folds.
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There's the butter that's been
smashed out inside of that.
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Give it about
a half hour to rest.
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We'll do another treatment.
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[Guy] Then what takes place
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[Dave] We're gonna
refrigerate it overnight
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-one more time.
-[Guy] Okay. Where we at?
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[Dave] This is maple sugar.
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Start working it
into the dough now.
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So each time
he does that, Ryder,
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he's giving it a little
more crank, it's pressing
down a little bit.
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[Dave] Add just
a touch of sugar to it.
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Put it through
our cutting attachment.
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-[Guy] This...
-Has 27 layers.
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...has 27 layers.
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-[Dave] We're gonna put
a little bit more sugar on.
-[Guy] What?
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I think we are all
under the understanding, Dave,
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-that there's gonna be
sugar on it, okay?
-[all laughing]
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Gonna do a little
corner-to-corner
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-into a little muffin tin.
-What about some sugar?
181
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-[Dave] Of course.
-[Guy] Hey, why not?
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-[Dave laughs]
-I mean, it's a new idea.
It's a novel thing.
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What do you guys think?
Should we add some sugar?
184
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How long are they gonna bake
What temp?
185
00:06:02,312 --> 00:06:05,072
[Dave] 30 minutes
at 375 degrees.
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[Guy] Boy, it's light.
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Wow.
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It almost tastes like
there's some sugar in here.
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[both laughing]
190
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You have got
a real sensitive palate.
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[laughs]
192
00:06:17,378 --> 00:06:19,795
-Maple sugar is bananas.
-[Hunter] Yeah.
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That's the way to go.
So light.
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All the layers in there,
that is awesome.
195
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-Outstanding.
-[Hunter] Very good.
Very, very good.
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-If you don't like them
and don't think you can have--
-No, no. [chuckles]
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Look at him. He can't show
on his face... [laughing]
198
00:06:29,681 --> 00:06:31,264
All right, I got
two maple Kweenies.
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00:06:31,266 --> 00:06:33,350
[customer 1] You're getting
layer after layer
200
00:06:33,352 --> 00:06:35,519
of just awesome, flaky pastry
and butter.
201
00:06:35,562 --> 00:06:37,312
[customer 2] The sugar
gets caramelized,
202
00:06:37,314 --> 00:06:39,272
and it just provides that
little crispy specialness.
203
00:06:39,349 --> 00:06:41,233
A dozen bagels to go, please.
204
00:06:41,309 --> 00:06:42,734
-Favorite thing on the menu?
-[customer 3] That's tough.
205
00:06:42,811 --> 00:06:44,236
-'Cause I like everything.
-I didn't see it. Where...
206
00:06:44,312 --> 00:06:45,612
-It's called, "That's Tough."
-I know, "That's Tough."
207
00:06:45,614 --> 00:06:47,739
Somedays, I'm here
for breakfast and lunch.
208
00:06:47,741 --> 00:06:49,658
-Got a Paulie.
-[Guy] Gravy Davy.
209
00:06:49,734 --> 00:06:51,952
Ambassador of the Bagel,
Duke of the Deli.
210
00:06:51,954 --> 00:06:53,394
King of Kweenie?
211
00:06:53,396 --> 00:06:55,205
-Real deal.
Thank you, brother.
-Thank you.
212
00:06:55,207 --> 00:06:56,123
-Amen.
-Thank you.
213
00:06:56,125 --> 00:06:58,041
[Dave] Thanks.
214
00:06:58,043 --> 00:07:00,752
[Guy] Up next, in
New Smyrna Beach, Florida..
215
00:07:00,829 --> 00:07:03,505
-I am losing
my mind right now.
-[David chuckles]
216
00:07:03,507 --> 00:07:06,466
...a cheffed-up joint score
points with their pastrami..
217
00:07:06,543 --> 00:07:07,742
You should have
that done in gold
218
00:07:07,744 --> 00:07:09,428
-and wear it as a big bling.
-[chuckles]
219
00:07:09,430 --> 00:07:11,263
...and blowing up
their pizza game.
220
00:07:11,265 --> 00:07:12,764
That's dynamite.
221
00:07:18,981 --> 00:07:21,606
So, I'm here in
New Smyrna Beach, beachside,
222
00:07:21,608 --> 00:07:24,151
'cause there is
a New Smyrna Beach, mainland
223
00:07:24,227 --> 00:07:26,695
but that's over a bridge
and the boat to Downtown.
224
00:07:26,697 --> 00:07:27,353
But it's confusing, and...
225
00:07:27,355 --> 00:07:28,521
Don't worry about it.
226
00:07:28,523 --> 00:07:30,115
Anyhow, here
to check out a joint
227
00:07:30,192 --> 00:07:31,992
where their son was
in the restaurant business,
228
00:07:31,994 --> 00:07:33,285
and then he talks his parent
229
00:07:33,361 --> 00:07:34,911
who are getting ready
to retire,
230
00:07:34,913 --> 00:07:35,996
into opening up a restaurant
231
00:07:36,072 --> 00:07:37,664
"Only on the basis,"
the mom says,
232
00:07:37,666 --> 00:07:39,199
"If we can have a wine bar,
233
00:07:39,201 --> 00:07:41,168
and they're doing a menu
that might surprise you
234
00:07:41,170 --> 00:07:42,085
in a beach community.
235
00:07:42,087 --> 00:07:43,628
This is Third Wave.
236
00:07:44,298 --> 00:07:46,089
[David] Candied salmon
for Table 10.
237
00:07:46,091 --> 00:07:47,591
[customer] Third Wave
is awesome.
238
00:07:47,593 --> 00:07:48,675
You can tell everything
on the plate
239
00:07:48,677 --> 00:07:49,784
is homemade and fresh.
240
00:07:49,861 --> 00:07:51,761
[David] Polpo going in
for Table 2.
241
00:07:51,805 --> 00:07:53,597
It feels like you're
at a five-star restaurant.
242
00:07:53,640 --> 00:07:56,808
[Guy] With an A to Z menu
from Chef David Moscoso
243
00:07:56,810 --> 00:07:59,478
and owners Kathy, Wayne,
and Nate Lundberg.
244
00:07:59,480 --> 00:08:01,897
So, it's a wine shop.
It's a restaurant.
245
00:08:01,899 --> 00:08:05,150
-What kind of food?
-Little bit of a Spanish,
country, farm girl,
246
00:08:05,152 --> 00:08:06,876
super fresh, sustainable--
247
00:08:06,878 --> 00:08:08,862
-I have never,
in the history of Triple D...
-[laughing]
248
00:08:08,864 --> 00:08:10,322
...had anybody ever say,
249
00:08:10,324 --> 00:08:12,073
"Spanish, country, farm girl.
250
00:08:12,075 --> 00:08:13,492
You know,
it's that kind of theme."
251
00:08:13,494 --> 00:08:16,244
Chef Dave is very creative.
He tries different things.
252
00:08:16,246 --> 00:08:17,704
Cutting that pastrami rib.
253
00:08:17,781 --> 00:08:19,498
The pastrami beef rib,
I love it.
254
00:08:19,500 --> 00:08:21,166
It has, like, a crust
on the outside.
255
00:08:21,168 --> 00:08:23,335
[customer] With the sauerkra
and the different sauces,
256
00:08:23,411 --> 00:08:25,170
you're not quite sure
what to do with it at first,
257
00:08:25,172 --> 00:08:27,130
but you figure it out
pretty quick.
258
00:08:27,132 --> 00:08:28,423
What do you call this thing?
259
00:08:28,425 --> 00:08:30,008
[David] The pastrami
rib board.
260
00:08:30,010 --> 00:08:32,010
Yabba-dabba-doo.
261
00:08:32,012 --> 00:08:33,303
[David] We're gonna
start the brine.
262
00:08:33,347 --> 00:08:35,931
Toast off
peppercorns, coriander,
263
00:08:35,933 --> 00:08:37,265
and put it
right into the water.
264
00:08:37,267 --> 00:08:38,975
Crushed garlic, pepper flakes,
265
00:08:38,977 --> 00:08:40,894
bay leaf, juniper berries,
266
00:08:40,896 --> 00:08:43,188
mustard seed,
cinnamon stick, cloves,
267
00:08:43,190 --> 00:08:44,814
curing salt, salt and sugar.
268
00:08:44,858 --> 00:08:46,399
So that all sits here
and let that steep.
269
00:08:46,401 --> 00:08:47,567
[David] 20 minutes or so.
270
00:08:47,569 --> 00:08:48,735
[Guy] Cool it down
with the ice,
271
00:08:48,737 --> 00:08:50,420
and then that will sit...
272
00:08:50,422 --> 00:08:52,322
-[David] For seven days.
-[Guy] Now what happens?
273
00:08:52,324 --> 00:08:53,823
We're gonna start doing
a nice mustard rub.
274
00:08:53,825 --> 00:08:55,200
Grain mustard.
275
00:08:55,202 --> 00:08:57,285
[Guy] Is that part of the, uh,
"Spanish farm girl"?
276
00:08:57,287 --> 00:08:58,245
I don't even know
why I said that.
277
00:08:58,247 --> 00:09:00,113
[laughs] I don't either.
278
00:09:00,115 --> 00:09:01,873
-[crew laughs]
-I was trying to tell you
about my family background,
279
00:09:01,875 --> 00:09:03,500
and then I got it
all tied up together.
280
00:09:03,502 --> 00:09:05,293
-Well, it's like--
-Mom was a country farm girl.
281
00:09:05,370 --> 00:09:07,003
-[Guy laughing]
-My dad was Spanish.
282
00:09:07,005 --> 00:09:09,339
-So, Dijon mustard, extra ho
-[Guy] Extra hot?
283
00:09:09,341 --> 00:09:11,216
Let me try that. Whoa!
284
00:09:11,293 --> 00:09:13,426
-[David] Lay the mustard
on top of the rib.
-[Guy] Okay.
285
00:09:13,503 --> 00:09:14,886
[David] It gets
a nice bark on it.
286
00:09:14,888 --> 00:09:17,013
I mean, you're painting
a fence with that one, bro.
287
00:09:17,057 --> 00:09:19,558
[David] It goes
into the smoker
for 14 hours.
288
00:09:19,560 --> 00:09:21,393
165, 200 degrees.
289
00:09:21,395 --> 00:09:23,061
Now this thing's just gonna
completely break down.
290
00:09:23,063 --> 00:09:24,145
-Yeah.
-[Guy] For service,
how do we go?
291
00:09:24,147 --> 00:09:25,564
We make a house sauerkraut.
292
00:09:25,566 --> 00:09:28,024
Cut, whole head cabbage, sal
293
00:09:28,026 --> 00:09:29,568
You really gotta massage it
294
00:09:29,603 --> 00:09:31,811
So, let this rest
for 30 minutes.
295
00:09:31,813 --> 00:09:33,738
-[David] And it's released
a lot of its water.
-[Guy] Yeah, yeah, yeah.
296
00:09:33,815 --> 00:09:35,532
Now I'm gonna hit it
with the caraway seeds.
297
00:09:35,534 --> 00:09:37,284
Get it in the Mason jar,
298
00:09:37,360 --> 00:09:38,985
and we're gonna put
the glass weight in the top
299
00:09:38,987 --> 00:09:41,538
-[Guy] Right.
-Seal it, two to three weeks,
ready to go.
300
00:09:41,540 --> 00:09:43,415
-[Guy] Next up?
-Thousand Island dressing.
301
00:09:43,417 --> 00:09:46,501
This was given to me by a chef
that was about 30 miles
302
00:09:46,503 --> 00:09:48,420
from the old
Thousand Islands Inn,
303
00:09:48,422 --> 00:09:50,463
-where supposedly...
-Where it started?
304
00:09:50,465 --> 00:09:52,549
-[David] The base of mayo...
-It's all about the base.
305
00:09:52,551 --> 00:09:54,634
Worcestershire,
roasted red peppers,
306
00:09:54,711 --> 00:09:56,553
sugar, paprika, nutmeg.
307
00:09:56,597 --> 00:09:58,212
Datil pepper pickles.
308
00:09:58,214 --> 00:10:00,056
They're sweet, and they have
a little bit of a hit to them.
309
00:10:00,100 --> 00:10:01,808
Roman Cerignola olives.
310
00:10:02,936 --> 00:10:04,894
-They're different,
aren't they?
-Yeah, they're delicious.
311
00:10:04,938 --> 00:10:06,438
So, even something as simpl
312
00:10:06,440 --> 00:10:08,940
as the Thousand
Island dressing,
313
00:10:08,942 --> 00:10:10,442
you're gonna go
chef it up, next level.
314
00:10:10,986 --> 00:10:12,836
That's dynamite.
315
00:10:12,838 --> 00:10:14,738
-[David] Grab the rib
off the smoker.
-[Guy] Yep.
316
00:10:14,781 --> 00:10:15,697
You should have
that done in gold
317
00:10:15,774 --> 00:10:16,773
and wear it as a big bling.
318
00:10:16,775 --> 00:10:18,533
-That is gorgeous.
-Okay, so...
319
00:10:18,610 --> 00:10:21,411
-Queso is Spanish for cheese.
-It is.
320
00:10:21,413 --> 00:10:22,871
[Guy] Which also reminds me...
321
00:10:22,947 --> 00:10:24,956
-Of a country farm girl?
-It does.
322
00:10:24,958 --> 00:10:27,208
Oh! Look at that.
323
00:10:27,210 --> 00:10:30,128
-I am losing
my mind right now.
-[David chuckles]
324
00:10:30,205 --> 00:10:32,130
You take
our house-made sauerkraut,
325
00:10:32,207 --> 00:10:32,964
our house-made pickles,
326
00:10:32,966 --> 00:10:34,858
mustard, Thousand Island.
327
00:10:34,860 --> 00:10:37,510
-What is the cheese here?
-[David] Paprika-rubbed,
applewood-smoked
328
00:10:37,512 --> 00:10:39,095
cheddar cheese from Wisconsin.
329
00:10:39,097 --> 00:10:40,889
[Guy] Get a piece
of that pastrami rib.
330
00:10:40,965 --> 00:10:42,015
You make the roll, also?
331
00:10:42,017 --> 00:10:43,224
Oh, yeah.
332
00:10:43,769 --> 00:10:45,459
This is so good.
333
00:10:45,461 --> 00:10:47,937
I love that you make it
a charcuterie board of sorts
334
00:10:47,981 --> 00:10:50,315
But the Thousand Island
and the...
335
00:10:52,027 --> 00:10:54,027
...sauerkraut make
the whole thing sing.
336
00:10:54,905 --> 00:10:56,029
You should call it
"Million Island."
337
00:10:56,031 --> 00:10:57,805
That's way better
than Thousand.
338
00:10:57,807 --> 00:11:00,325
-Not too much smoke on it,
not too much pickle.
-[David] Right.
339
00:11:01,286 --> 00:11:02,243
Great brine.
340
00:11:02,245 --> 00:11:03,870
Good salt, good sugar.
341
00:11:03,947 --> 00:11:05,955
I mean, the whole thing sings.
342
00:11:06,833 --> 00:11:07,891
Pastrami rib board.
343
00:11:07,893 --> 00:11:09,626
The pastrami,
very, very tender.
344
00:11:09,670 --> 00:11:10,919
You could cut it
with a butter knife.
345
00:11:10,921 --> 00:11:12,921
The sauerkraut is like,
really crunchy,
346
00:11:12,923 --> 00:11:14,923
and it has, like,
just the perfect tang to it
347
00:11:14,925 --> 00:11:16,257
What makes this place
so special?
348
00:11:16,334 --> 00:11:17,550
Fresh and homemade.
349
00:11:17,552 --> 00:11:19,552
And anything that you want
on the wine list.
350
00:11:19,629 --> 00:11:21,137
[Guy] And if it wasn't
for the wine,
351
00:11:21,181 --> 00:11:23,181
this joint may have
never opened.
352
00:11:23,183 --> 00:11:24,349
[Nate] My dad
had just retired.
353
00:11:24,351 --> 00:11:25,833
I just kind of called him up
354
00:11:25,835 --> 00:11:27,894
and asked if they'd be
interested in a second career.
355
00:11:27,896 --> 00:11:29,646
-You're a mean son. [laughs]
-[Kathy] Yes, he is!
356
00:11:29,648 --> 00:11:31,022
I like a challenge.
357
00:11:31,024 --> 00:11:33,316
I said we could do it
if it was also a wine shop,
358
00:11:33,318 --> 00:11:34,751
because I do love my wine.
359
00:11:34,753 --> 00:11:38,446
She's always got something
new and exciting to try.
360
00:11:38,448 --> 00:11:40,865
It's one of the many things
that brings you back here.
361
00:11:40,867 --> 00:11:42,742
So, if you're looking
for a Spanish farm girl
362
00:11:42,744 --> 00:11:44,285
that makes
"Million" Island dressing
363
00:11:44,287 --> 00:11:45,611
come on down to Third Wave,
364
00:11:45,613 --> 00:11:47,372
where they've also got
a wood-fired oven
365
00:11:47,449 --> 00:11:49,374
that we've just gotta
light up.
366
00:11:49,376 --> 00:11:53,169
You could not get a good pizza
in New Smyrna till Third Wave
came along.
367
00:11:53,213 --> 00:11:56,381
Your mouth is just
in its happy place.
368
00:11:56,383 --> 00:11:57,632
See you in a bit.
369
00:12:00,220 --> 00:12:01,202
So, you know we've met before?
370
00:12:01,204 --> 00:12:02,178
-No.
-In Rome, eight years ago.
371
00:12:02,222 --> 00:12:03,722
You knuckle-bumped my grandp
372
00:12:03,724 --> 00:12:05,306
-and I will never forget it.
-[Guy] Okay. I love it.
373
00:12:06,059 --> 00:12:07,058
There you go.
374
00:12:08,061 --> 00:12:09,227
Welcome back, Triple D.
375
00:12:09,229 --> 00:12:11,771
Hanging out
in New Smyrna Beach, Florida
376
00:12:11,773 --> 00:12:13,623
with the one and only
Chef Dave,
377
00:12:13,625 --> 00:12:16,943
who is putting out
an eclectic menu
of artisan coastal,
378
00:12:16,945 --> 00:12:18,069
inspired by global,
379
00:12:18,146 --> 00:12:20,613
here at Third Wave Cafe.
380
00:12:20,690 --> 00:12:22,949
[customer 1] You know
you're gonna come in here
and get amazing food.
381
00:12:22,951 --> 00:12:24,451
The only question is,
what are you gonna order?
382
00:12:24,527 --> 00:12:26,469
[David] Burrata pie, Table 5.
383
00:12:26,471 --> 00:12:28,955
[customer 2]
This is my favorite place
to have pizza, hands down.
384
00:12:28,957 --> 00:12:32,000
They do this really yummy
balsamic drizzle.
385
00:12:32,002 --> 00:12:33,460
Burrata, out of this world.
386
00:12:33,536 --> 00:12:36,171
We're gonna be making
burratina Margherita pizza.
387
00:12:36,173 --> 00:12:37,571
-Burrata pizza.
-Burrata pizza.
388
00:12:37,649 --> 00:12:40,467
We do a high gluten,
Italian-milled Caputo flour
389
00:12:40,469 --> 00:12:42,761
with a high bread flour.
390
00:12:42,837 --> 00:12:45,764
Cold water, kosher salt,
rest our yeast.
391
00:12:45,766 --> 00:12:47,557
So once this is all
nice and mixed,
392
00:12:47,559 --> 00:12:49,934
we're gonna go ahead
and combine it with our flour.
393
00:12:49,936 --> 00:12:51,644
It goes straight to our mixe
394
00:12:51,721 --> 00:12:53,521
And then once it's portioned,
how long till we use it?
395
00:12:53,598 --> 00:12:54,939
-[David] Overnight.
-[Guy] Great.
396
00:12:55,016 --> 00:12:56,983
-What are we into now?
-House-stretched mozzarella.
397
00:12:56,985 --> 00:12:59,402
We start out with a pure curd.
398
00:12:59,446 --> 00:13:00,686
Hit it with
a little bit of salt.
399
00:13:00,688 --> 00:13:02,405
Put the hot water
onto the cheese.
400
00:13:02,407 --> 00:13:04,991
Melt down the curd,
folding it in.
401
00:13:04,993 --> 00:13:06,826
Building the texture.
There you go.
402
00:13:09,122 --> 00:13:11,956
-Beautiful.
-So now, we're gonna make
our house basil pesto.
403
00:13:12,033 --> 00:13:14,334
Fresh basil leaves,
extra virgin olive oil,
404
00:13:14,336 --> 00:13:15,960
salt, fresh garlic.
405
00:13:16,671 --> 00:13:19,255
Pine nuts, Pecorino Romano.
406
00:13:19,299 --> 00:13:21,216
-Let's build that pie.
-[David] We got
our dough ball.
407
00:13:21,292 --> 00:13:22,525
We use ground tomatoes.
408
00:13:22,527 --> 00:13:24,260
-No salt, no basil?
-[David] No nothing.
409
00:13:24,304 --> 00:13:27,305
House mozzarella,
fire-roasted burrata relish.
410
00:13:27,307 --> 00:13:29,599
This has Peruvian
yellow peppers,
411
00:13:29,601 --> 00:13:30,767
Peruvian red peppers,
412
00:13:30,769 --> 00:13:32,101
oven-roasted tomatoes,
413
00:13:32,103 --> 00:13:33,978
and artichoke hearts.
414
00:13:34,055 --> 00:13:35,855
-All of this comes out
of this small, little kitchen?
-[chuckles] Yeah.
415
00:13:35,857 --> 00:13:36,981
Heirloom tomato.
416
00:13:36,983 --> 00:13:37,807
[Guy] Wood-fired oven,
how long?
417
00:13:37,809 --> 00:13:39,651
Maybe two minutes, tops.
418
00:13:39,653 --> 00:13:41,861
-[Guy] 'Cause we're running
800-plus degrees?
-[David] Yep.
419
00:13:41,863 --> 00:13:43,363
-Parmigiano Reggiano.
-Parmigiano Reggiano.
420
00:13:43,439 --> 00:13:45,240
-Basil that we made on it.
-[Guy] Wow.
421
00:13:45,316 --> 00:13:47,141
[David] Fresh arugula.
422
00:13:47,143 --> 00:13:47,808
-Little burrata ball
right there.
-[Guy] Look at that.
423
00:13:47,810 --> 00:13:48,827
Blackening seasoning,
424
00:13:48,829 --> 00:13:50,453
California basil oil,
425
00:13:50,497 --> 00:13:51,663
and then the glaze.
426
00:13:51,739 --> 00:13:53,122
[Guy] Beautiful.
427
00:13:55,210 --> 00:13:57,418
Mmm. Wow, you got
a lot going on in that.
428
00:13:57,420 --> 00:13:58,795
That dough is money.
429
00:14:01,007 --> 00:14:03,842
The acidity of that
heirloom tomato just pops.
430
00:14:03,844 --> 00:14:05,218
Basil sings.
431
00:14:06,972 --> 00:14:08,263
But my favorite part
of all of it
432
00:14:08,265 --> 00:14:09,830
was the flavor contrast
433
00:14:09,832 --> 00:14:12,517
between the cold burrata
on top of the warm pizza.
434
00:14:12,594 --> 00:14:14,811
Getting the crunchy,
tangy, soft,
435
00:14:14,813 --> 00:14:16,688
and then you get
that creamy, salty burrata.
436
00:14:16,690 --> 00:14:18,731
Dynamite pie. Delicious.
437
00:14:18,766 --> 00:14:20,608
Burrata pizza, Table 2.
438
00:14:20,610 --> 00:14:23,653
[customer] You get
the smokiness from the fire
439
00:14:23,697 --> 00:14:25,738
There's a great yeastiness
in the bread.
440
00:14:25,740 --> 00:14:28,491
It's just a nice combination
of flavors.
441
00:14:28,535 --> 00:14:30,410
Everything they do,
they do it well.
442
00:14:30,412 --> 00:14:33,288
You often bring weird guys
from the Food Network
on your date night?
443
00:14:33,290 --> 00:14:34,430
This is a first.
444
00:14:34,432 --> 00:14:35,665
-Tonight was special.
-Yeah. Yeah.
445
00:14:35,709 --> 00:14:37,041
Plating the shrimp and grits.
446
00:14:37,043 --> 00:14:38,209
Feels, like, homey.
447
00:14:38,211 --> 00:14:40,461
It's like
a magical little gem.
448
00:14:40,463 --> 00:14:42,505
[Guy] I think people
will be very surprised
449
00:14:42,549 --> 00:14:44,382
to know how scratch-made,
how artisan
450
00:14:44,384 --> 00:14:46,843
he's making Spanish
farm girl food. [laughing]
451
00:14:46,845 --> 00:14:48,219
I'm on my way
to that Michelin star.
452
00:14:48,221 --> 00:14:49,804
-Let me tell you.
-You are!
453
00:14:52,100 --> 00:14:54,434
Coming up, in Morehead City
North Carolina...
454
00:14:54,510 --> 00:14:56,477
This is just gonna be
the next level.
455
00:14:56,479 --> 00:14:59,188
...a funky spot going gangst
with their grits...
456
00:14:59,190 --> 00:15:00,899
Oh, that's fantastic.
457
00:15:00,901 --> 00:15:03,526
...and stuffing
a barbecue spin
into their rolls.
458
00:15:03,528 --> 00:15:05,361
Whoo! Well done, buddy.
459
00:15:11,202 --> 00:15:13,661
So I'm here in Morehead City,
North Carolina,
460
00:15:13,663 --> 00:15:15,955
and this is the last place
that my Mammy and Gramps,
461
00:15:15,957 --> 00:15:17,165
that's my mom's mom and dad
462
00:15:17,241 --> 00:15:18,732
last place they lived.
463
00:15:18,734 --> 00:15:22,128
And coming here was always
just such a big treat for me,
464
00:15:22,205 --> 00:15:23,588
'cause I remember eating
fried chicken and grits
465
00:15:23,590 --> 00:15:25,590
at my grandparents' house.
466
00:15:25,592 --> 00:15:28,092
I roll into town now,
and I'm looking for those
Southern staples,
467
00:15:28,094 --> 00:15:29,469
just cheffed up a bit.
468
00:15:29,545 --> 00:15:30,303
Check this out.
469
00:15:30,305 --> 00:15:32,221
Floyd's 1921.
470
00:15:32,223 --> 00:15:33,973
Two minutes left
on the crab cakes.
471
00:15:33,975 --> 00:15:36,976
Whenever you want
a fresh, home-cooked meal,
you come here.
472
00:15:36,978 --> 00:15:37,977
Chicken and biscuit up.
473
00:15:37,979 --> 00:15:40,021
Good Southern comfort food
474
00:15:40,023 --> 00:15:42,440
mixed in with Floyd's
unique flavors.
475
00:15:42,442 --> 00:15:45,526
[Guy] And when
Chef Floyd Olmstead decided
to put that mix together,
476
00:15:45,528 --> 00:15:48,071
he and his wife, Shana,
knew the perfect spot
477
00:15:48,073 --> 00:15:51,115
would be an old house
back in Floyd's hometown.
478
00:15:51,192 --> 00:15:52,367
[Shana] The minute
we walked through the door,
479
00:15:52,369 --> 00:15:53,859
it immediately inspired him.
480
00:15:53,861 --> 00:15:55,453
[Floyd] It reminded me
of my grandmother's house.
481
00:15:55,455 --> 00:15:57,997
It gives me goosebumps.
It has every bit of that feel.
482
00:15:58,074 --> 00:15:59,699
So, how do you
describe the menu?
483
00:15:59,701 --> 00:16:00,917
-[Shana chuckles]
-[Floyd] A little
Southern cuisine
484
00:16:00,919 --> 00:16:01,834
and a little French techniqu
485
00:16:01,836 --> 00:16:02,852
and just have fun.
486
00:16:02,854 --> 00:16:04,837
Chef Floyd's
redneck egg rolls.
487
00:16:04,839 --> 00:16:07,340
The redneck egg rolls
are wonderful.
488
00:16:07,417 --> 00:16:08,549
[customer] It's the Carolin
pulled pork
489
00:16:08,584 --> 00:16:09,968
wrapped in the egg roll,
490
00:16:09,970 --> 00:16:11,052
and then he does, like,
a homemade Thai chili sauce,
491
00:16:11,129 --> 00:16:12,953
which gives it a little kick
492
00:16:12,955 --> 00:16:14,305
-[Guy] All right, what are
we gonna make today?
-Redneck egg rolls.
493
00:16:14,382 --> 00:16:16,015
Start with a vinegar sauce
for the barbecue pork.
494
00:16:16,092 --> 00:16:17,976
Apple cider vinegar,
brown sugar here.
495
00:16:17,978 --> 00:16:19,102
[Guy] The red chili flake.
496
00:16:19,104 --> 00:16:20,061
[Floyd] Granulated garlic.
497
00:16:20,063 --> 00:16:21,729
Pepper, salt, ketchup.
498
00:16:21,731 --> 00:16:24,774
Let this cook down,
and next, the pork butt?
499
00:16:24,776 --> 00:16:25,984
[Floyd] We'll rub it down
with salt and pepper.
500
00:16:25,986 --> 00:16:27,610
I got a big smoker
out back here,
501
00:16:27,612 --> 00:16:29,779
keep it right around
180, 200 degrees.
502
00:16:29,781 --> 00:16:31,990
-Low and slow.
-Move it over to the oven.
503
00:16:31,992 --> 00:16:34,450
-You're getting 12,
13 hours out of this.
-[Floyd] Easy, easy.
504
00:16:34,494 --> 00:16:36,536
It's like he's getting ready
for a culinary demonstration.
505
00:16:36,612 --> 00:16:37,662
You should be
on the Food Network.
506
00:16:37,664 --> 00:16:39,163
-Oh, we are. Hi, welcome back.
-Yes.
507
00:16:39,165 --> 00:16:40,665
-What's the name
of the show again?
-Triple D.
508
00:16:40,667 --> 00:16:42,408
[sighing] Oh, that's right.
Triple D, thanks.
509
00:16:42,410 --> 00:16:44,085
-All right, Floyd.
What are we making?
-Some sweet Thai chili.
510
00:16:44,087 --> 00:16:46,504
Rice wine vinegar,
sugar, some water,
511
00:16:46,506 --> 00:16:49,340
soy sauce, chopped garlic,
brown ginger,
512
00:16:49,342 --> 00:16:51,467
crushed red pepper,
and a little bit
of red food coloring.
513
00:16:51,511 --> 00:16:53,094
And then build
a little slurry.
514
00:16:53,171 --> 00:16:54,754
-Cornstarch and water.
-Thank you, sir.
515
00:16:54,830 --> 00:16:56,347
[Guy] Heat up and tighten u
is all we're looking for.
516
00:16:56,424 --> 00:16:58,349
[Floyd] Here, we have
chopped, smoked pork butt,
517
00:16:58,351 --> 00:17:00,018
homemade barbecue
vinegar sauce.
518
00:17:00,094 --> 00:17:02,145
Give it that little
Carolina flavor right there.
519
00:17:02,188 --> 00:17:03,396
Chopped cabbage, carrots,
520
00:17:03,473 --> 00:17:04,856
chopped pickled ginger.
521
00:17:04,932 --> 00:17:06,858
So evidently, we're gonna make
a bunch of egg rolls.
522
00:17:06,934 --> 00:17:08,860
[Floyd] Grab a couple
of egg roll skins.
523
00:17:08,862 --> 00:17:10,987
-Barbecue pork here...
-What a pro.
524
00:17:10,989 --> 00:17:12,947
[Floyd] Water here,
to help seal the egg roll up
525
00:17:12,949 --> 00:17:14,115
[Guy] Little cornstarch
on them
526
00:17:14,150 --> 00:17:15,742
to keep them
from sweating out.
527
00:17:15,744 --> 00:17:17,869
Also gives a nice little
extra crunch on there.
528
00:17:17,871 --> 00:17:19,412
Fry them at 350 degrees.
529
00:17:19,414 --> 00:17:20,872
[Floyd] We got a little bit
of wasabi slaw,
530
00:17:20,874 --> 00:17:22,040
sweet Thai chili,
531
00:17:22,042 --> 00:17:23,666
some nice, crispy egg rolls
532
00:17:23,668 --> 00:17:24,917
Should've made yourself some.
533
00:17:25,336 --> 00:17:26,327
[Floyd] And here we go.
534
00:17:28,923 --> 00:17:30,381
This is outstanding,
my friend,
535
00:17:30,383 --> 00:17:31,549
'cause it's every bit
of smoke,
536
00:17:31,551 --> 00:17:33,009
a little bit of the bite
from the ginger.
537
00:17:34,596 --> 00:17:35,869
What I really appreciate
the most,
538
00:17:35,947 --> 00:17:37,972
you really can pick up
that Carolina vinegar.
539
00:17:37,974 --> 00:17:40,183
Now, if you wanna take it
into an Asian side of it,
540
00:17:40,185 --> 00:17:41,517
you get into
the sweet chili sauce.
541
00:17:42,562 --> 00:17:44,520
Wasabi slaw has got
that little punch.
542
00:17:44,981 --> 00:17:46,105
'Cause it'll clear you out.
543
00:17:46,107 --> 00:17:47,899
Whoo! Refreshes the palate.
544
00:17:47,901 --> 00:17:49,233
Well done, buddy.
545
00:17:49,235 --> 00:17:50,735
Redneck egg rolls up.
546
00:17:50,737 --> 00:17:52,987
I've had this
so many times here.
This is our go-to.
547
00:17:52,989 --> 00:17:54,614
It is a unique way
548
00:17:54,616 --> 00:17:57,075
to have Eastern
North Carolina barbecue.
549
00:17:57,077 --> 00:18:00,787
The sweet chili Thai sauce,
the flavors are just
tremendous together.
550
00:18:00,863 --> 00:18:02,789
Spaghetti mahi ready.
551
00:18:02,865 --> 00:18:03,989
What's the food scene like
down here?
552
00:18:03,991 --> 00:18:07,460
I gained 17 pounds
when I first got here.
553
00:18:07,462 --> 00:18:09,921
-Really?
-So, the food scene
is outstanding.
554
00:18:09,997 --> 00:18:11,506
[customer 1] We have
great fishing,
555
00:18:11,508 --> 00:18:13,466
and Floyd really highlights
all that fresh fish.
556
00:18:13,543 --> 00:18:15,000
Shrimp Napoleon up.
557
00:18:15,002 --> 00:18:17,303
Shrimp Napoleon is definitely
our favorite appetizer.
558
00:18:17,380 --> 00:18:18,579
[customer 2]
It's two grit cakes.
559
00:18:18,581 --> 00:18:20,223
It has a tasso ham gravy.
It's fantastic.
560
00:18:20,266 --> 00:18:21,674
Now what are we into, Chef?
561
00:18:21,676 --> 00:18:23,643
-We're gonna cure some pork.
-[Guy] For what dish?
562
00:18:23,761 --> 00:18:25,186
Shrimp and grit Napoleon
with a tasso ham gravy.
563
00:18:25,188 --> 00:18:27,522
Salt, sugar, and curing salt
564
00:18:27,524 --> 00:18:28,981
Now this is ready
for our pork.
565
00:18:28,983 --> 00:18:30,316
Oh, you're getting
serious with this.
566
00:18:30,393 --> 00:18:31,400
How long are we gonna
let this go, Chef?
567
00:18:31,402 --> 00:18:32,944
[Floyd] About eight hours.
568
00:18:32,946 --> 00:18:35,029
-Now we're into...
-[Floyd] The, uh, rub
for the tasso ham.
569
00:18:35,031 --> 00:18:36,614
Granulated garlic,
some black pepper.
570
00:18:36,691 --> 00:18:38,533
-Allspice.
-Allspice is the kicker.
571
00:18:38,535 --> 00:18:40,910
Paprika, little bit
of onion powder, cayenne
572
00:18:40,912 --> 00:18:42,787
-Geez!
-A little marjoram.
573
00:18:42,789 --> 00:18:45,665
You are liberal about the way
you coat it. I love this.
574
00:18:45,667 --> 00:18:47,166
Right to the smoker,
about two hours,
575
00:18:47,168 --> 00:18:48,668
about 180 to 200 degrees.
576
00:18:48,670 --> 00:18:50,002
-[Guy] Next up?
-Blackened seasoning.
577
00:18:50,004 --> 00:18:51,170
-For...
-Tasso ham gravy.
578
00:18:51,172 --> 00:18:53,131
Paprika, sugar, salt,
579
00:18:53,133 --> 00:18:55,633
black pepper,
granulated onion,
granulated garlic.
580
00:18:55,635 --> 00:18:56,884
-Thyme.
-Little "thigh-may."
581
00:18:56,886 --> 00:18:59,846
Oregano, cayenne,
chili powder, cumin,
582
00:18:59,848 --> 00:19:02,098
and an ingredient
I've never told anybody.
583
00:19:02,100 --> 00:19:03,307
A little tandoori spice.
584
00:19:03,309 --> 00:19:05,368
Way to live on the edge.
585
00:19:05,370 --> 00:19:07,395
-[Floyd chuckles]
-[Guy] And this is our
tasso ham that we made.
586
00:19:07,856 --> 00:19:09,372
Nice little kick to that.
587
00:19:09,374 --> 00:19:10,556
[Floyd] I'm gonna get
some butter in a pot,
588
00:19:10,633 --> 00:19:12,150
chopped garlic,
homemade tasso ham.
589
00:19:12,152 --> 00:19:14,318
-Then we're gonna
build our roux.
-Flour, chicken stock.
590
00:19:14,320 --> 00:19:15,486
Add some heavy cream,
591
00:19:15,488 --> 00:19:16,988
our homemade
blackened seasoning.
592
00:19:16,990 --> 00:19:18,906
This is just gonna be
the next level.
593
00:19:18,908 --> 00:19:21,075
We're gonna make some grits
and turn them into grit cakes.
594
00:19:21,077 --> 00:19:22,827
We have our water
in the pot already.
595
00:19:22,829 --> 00:19:24,036
-[Guy] Right.
-We're gonna add
some butter, some salt,
596
00:19:24,113 --> 00:19:25,270
some of our grits.
597
00:19:25,272 --> 00:19:27,239
All right, so these grits
will get done.
598
00:19:27,241 --> 00:19:29,250
-[Floyd] Let them cool
overnight on a sheet pan.
-[Guy] Right.
599
00:19:29,252 --> 00:19:31,794
[Floyd] Cut them into square
and deep fry them.
600
00:19:31,796 --> 00:19:34,380
We're gonna
saute up the shrimp.
601
00:19:34,382 --> 00:19:36,716
-[imitating Murphy]
That's a fire, Eddie.
-Roasted red peppers.
602
00:19:36,792 --> 00:19:39,010
-Is this an appetizer
or an entree?
-This is an appetizer.
603
00:19:39,086 --> 00:19:40,887
-It eats like an entree.
-[Guy] Oh, really?
604
00:19:40,889 --> 00:19:42,180
[Floyd] Put one
of our grit cakes down,
605
00:19:42,182 --> 00:19:44,098
cheese, shrimp
and tasso gravy,
606
00:19:44,100 --> 00:19:45,758
the other grit cake.
607
00:19:45,760 --> 00:19:47,393
There we go,
a little green onion
for garnish.
608
00:19:48,313 --> 00:19:49,228
Looks hot.
609
00:19:50,106 --> 00:19:51,647
Hot.
610
00:19:51,649 --> 00:19:54,650
The tasso ham sings
throughout this dish.
611
00:19:55,778 --> 00:19:57,436
Shrimp are perfectly cooked
612
00:19:57,438 --> 00:19:59,530
but I wanna be entombed
with some of this tasso grav
613
00:20:00,408 --> 00:20:02,658
Who eats this as an appetizer?
614
00:20:02,660 --> 00:20:04,160
A lot of times, people,
they share them.
615
00:20:04,204 --> 00:20:05,953
They share them
with the entire wedding party.
616
00:20:05,955 --> 00:20:07,263
[Floyd laughs]
617
00:20:07,999 --> 00:20:10,208
Appetizer. I gotta see
how he spells that.
618
00:20:10,210 --> 00:20:11,450
[laughs]
619
00:20:11,452 --> 00:20:14,587
-Shrimp Napoleon.
-Ooh, that sauce is amazing.
620
00:20:14,664 --> 00:20:16,756
It adds a nice, creamy texture
to the grit cake.
621
00:20:16,832 --> 00:20:18,624
[Guy] The flavor's fantastic
622
00:20:18,701 --> 00:20:20,801
-The whole menu that way?
-[customer] It's actually
very sumptuous.
623
00:20:20,803 --> 00:20:22,511
I mean, we order what we can
624
00:20:22,513 --> 00:20:24,463
and take home
what we can. [laughs]
625
00:20:24,465 --> 00:20:27,350
-It's a fantastic place
to eat in Morehead City.
-[Guy] It's the real deal.
626
00:20:27,352 --> 00:20:28,935
-Yeah, absolutely.
-Oh, it is a good find.
627
00:20:29,011 --> 00:20:29,843
You guys are lucky to have it.
628
00:20:29,845 --> 00:20:31,303
[Floyd] Buffalo oysters up.
629
00:20:31,305 --> 00:20:33,547
It's all these chef pieces
that you're putting together,
630
00:20:33,624 --> 00:20:36,609
taking what I would call
simple Southern dishes,
and just elevating them.
631
00:20:36,611 --> 00:20:38,027
-Thank you.
-Delicious.
632
00:20:39,030 --> 00:20:40,112
So that's it
for this road trip.
633
00:20:40,114 --> 00:20:41,572
But don't worry.
634
00:20:41,649 --> 00:20:44,283
We got plenty more joints
to find all over this country!
635
00:20:44,285 --> 00:20:45,952
I'll be looking for you
next time
636
00:20:45,954 --> 00:20:48,454
on Diners,
Drive-Ins and Dives!
637
00:20:48,531 --> 00:20:51,457
-[Hunter] What is that?
-Diastatic malt liquid syrup.
638
00:20:51,459 --> 00:20:54,126
[Dave] It looks sweet,
but it really doesn't
taste very good.
639
00:20:54,128 --> 00:20:56,921
Have you tasted motor oil?
It looks like maple syrup.
640
00:20:56,923 --> 00:20:58,714
-[Guy guffaws]
-[all laughing]