1 00:00:00,501 --> 00:00:01,649 Hey, everybody. 2 00:00:01,651 --> 00:00:03,243 I'm Guy Fieri, and we're rolling out, 3 00:00:03,245 --> 00:00:06,046 looking for America's greatest Diners, Drive-Ins and Dives 4 00:00:06,632 --> 00:00:07,423 This trip... 5 00:00:07,499 --> 00:00:08,924 Yabba-dabba-doo. 6 00:00:08,926 --> 00:00:11,135 -We're circling up... -Dynamite pie. 7 00:00:11,137 --> 00:00:12,720 ...with some "holey" moley.. 8 00:00:12,796 --> 00:00:13,887 So perfect. 9 00:00:13,889 --> 00:00:15,848 [Guy] ...and rockin' rolls. 10 00:00:15,850 --> 00:00:18,851 -What a pro. -There's a flavor wave breaking in Florida. 11 00:00:18,927 --> 00:00:20,335 This is so good. 12 00:00:20,337 --> 00:00:21,854 ...stepped-up Southern in North Carolina... 13 00:00:21,856 --> 00:00:23,856 Way to live on the edge. 14 00:00:23,858 --> 00:00:25,899 ...and the bomb bagels in New Hampshire... 15 00:00:25,976 --> 00:00:27,192 There's no way you can't be a fan. 16 00:00:27,269 --> 00:00:29,737 ...along with a unique, sweet treat. 17 00:00:29,739 --> 00:00:30,779 Bananas. 18 00:00:30,781 --> 00:00:33,115 That's all right here, right now, 19 00:00:33,192 --> 00:00:35,576 on Diners, Drive-Ins and Dives! 20 00:00:35,578 --> 00:00:37,745 [opening theme music playing] 21 00:00:48,591 --> 00:00:49,697 So, he was just born 22 00:00:49,699 --> 00:00:50,924 when I started on the Food Network, 23 00:00:51,001 --> 00:00:52,634 and now he's making his driving debut 24 00:00:52,711 --> 00:00:54,344 here on Diners, Drive-Ins and Dives. 25 00:00:54,346 --> 00:00:56,221 The one and only Ryder Fieri. 26 00:00:56,223 --> 00:00:57,848 -I told you I'm a good driver. -You're exactly right. 27 00:00:57,850 --> 00:00:59,374 -You get to do it more often. -Hey! 28 00:00:59,376 --> 00:01:01,435 Anyhow, Ryder, we're here in North Conway, New Hampshire 29 00:01:01,437 --> 00:01:03,044 and we're gonna check out a joint 30 00:01:03,046 --> 00:01:05,939 -where a husband and wife team moved from-- -Father, hey! 31 00:01:06,400 --> 00:01:07,649 ...moved from New Jersey. 32 00:01:07,651 --> 00:01:09,068 They were making bagels down there. 33 00:01:09,144 --> 00:01:10,385 Now, they come up here 34 00:01:10,387 --> 00:01:11,278 and they are the talk of the town, 35 00:01:11,355 --> 00:01:12,354 making the bomb bagels. 36 00:01:12,356 --> 00:01:14,531 Let me out of the car! Come on! 37 00:01:14,533 --> 00:01:18,160 On top of that, they're also doing this really dynamite dessert 38 00:01:18,162 --> 00:01:20,204 -that no one's seen before. -Oh, my God, I can't wait. 39 00:01:20,206 --> 00:01:21,663 -And I know you love your desserts. -Yes. 40 00:01:21,665 --> 00:01:23,791 Ryder, this is Big Dave's Bagels & Deli. 41 00:01:23,867 --> 00:01:25,751 -[Hunter] Uh, hello? Hi. -Hey, Hunter, come on. 42 00:01:27,046 --> 00:01:29,463 Got a pork roll, egg and cheese. 43 00:01:29,465 --> 00:01:31,048 [customer] This isn't the storebought bagel. 44 00:01:31,092 --> 00:01:31,915 Big Dave's just nailed it. 45 00:01:31,917 --> 00:01:33,258 Got a double everything. 46 00:01:33,335 --> 00:01:34,510 When you tell somebody about this place, 47 00:01:34,512 --> 00:01:35,669 how do you describe it to them? 48 00:01:35,671 --> 00:01:37,846 We say, "It's the best food in town." 49 00:01:37,848 --> 00:01:40,224 [Guy] And it was brought her by "Big Dave" Hausman, 50 00:01:40,267 --> 00:01:42,476 who learned the bagel biz as a teen, 51 00:01:42,478 --> 00:01:44,520 then owned a long-time New York shop 52 00:01:44,522 --> 00:01:45,846 with his wife, Sue, 53 00:01:45,848 --> 00:01:48,315 before opening up here in New Hampshire. 54 00:01:48,317 --> 00:01:50,776 We came up 20 years vacationing 55 00:01:50,778 --> 00:01:53,278 and never could find a good lunch to take out, and... 56 00:01:53,280 --> 00:01:54,655 So you would just vacation here, 57 00:01:54,657 --> 00:01:56,506 and then it turned into, 58 00:01:56,508 --> 00:01:57,357 -"Hey, why don't we do a bagel joint?" -[Dave] Yeah. 59 00:01:57,359 --> 00:01:58,766 [Guy] What makes a great bagel? 60 00:01:59,370 --> 00:02:01,286 [Dave] It has some crust on the outside. 61 00:02:01,288 --> 00:02:03,080 It's gonna have a moist dough on the inside 62 00:02:03,082 --> 00:02:04,915 and it's got some complexity of flavor. 63 00:02:04,917 --> 00:02:07,167 My favorite bagel is the jalapeno parm. 64 00:02:07,169 --> 00:02:09,586 It's different flavors, but they're not really competing. 65 00:02:09,588 --> 00:02:11,088 It's that perfect balance. 66 00:02:11,090 --> 00:02:12,714 So, we're gonna make a jalapeno parmesan bagel. 67 00:02:12,716 --> 00:02:14,691 How do we make the dough? 68 00:02:14,693 --> 00:02:15,843 -[Dave] We're gonna put this bag of flour in the machine. -[Guy] Okay. 69 00:02:15,845 --> 00:02:17,177 Go ahead, Ryder. Jump on that. 70 00:02:17,179 --> 00:02:19,388 Hey, watch out for the knife. Don't stab Dave. 71 00:02:19,390 --> 00:02:21,473 Salt, vital wheat gluten, 72 00:02:21,475 --> 00:02:22,891 and last but not least, 73 00:02:22,968 --> 00:02:25,269 this is a special conditioner that's made for me 74 00:02:25,271 --> 00:02:28,814 by the bagel folks that I started with in 1974. 75 00:02:28,891 --> 00:02:30,732 -'Cause I use a special conditioner, too. -[Dave chuckles] 76 00:02:30,734 --> 00:02:32,401 But, oh... 77 00:02:32,477 --> 00:02:34,194 [Dave] Diastatic malt syrup 78 00:02:34,196 --> 00:02:35,904 [Guy] Oh! That's what I was gonna call it. 79 00:02:35,906 --> 00:02:37,281 [Dave] We'll put those jalapenos in, 80 00:02:37,324 --> 00:02:39,449 fresh yeast, and some water. 81 00:02:39,451 --> 00:02:40,450 Spin this for about 10 minutes. 82 00:02:40,494 --> 00:02:41,827 [Guy] Then where do we go? 83 00:02:41,829 --> 00:02:42,911 [Dave] We're gonna take the finished dough 84 00:02:42,913 --> 00:02:44,663 out onto our resting table 85 00:02:44,665 --> 00:02:46,522 -for about 10 minutes. -Okay. 86 00:02:46,524 --> 00:02:49,835 [Dave] Start feeding this i to our divider-former machin 87 00:02:49,837 --> 00:02:52,004 Grab it with one, put it around your thumb. 88 00:02:52,006 --> 00:02:53,505 Grab the other one like that. 89 00:02:54,008 --> 00:02:56,008 -Ah! -[Dave chuckles] 90 00:02:56,010 --> 00:02:57,718 -Ryder's got the two-hand going on. -Ryder's better than I am. 91 00:02:57,794 --> 00:03:00,220 Now it's gonna sit on the board for 20 minutes. 92 00:03:00,222 --> 00:03:03,140 [Dave] And then, we're gonn let it rest overnight in our refrigerator. 93 00:03:03,142 --> 00:03:04,975 Vegetable spray on a pan. 94 00:03:04,977 --> 00:03:05,851 This is water. 95 00:03:05,853 --> 00:03:07,936 Dip them in parmesan cheese. 96 00:03:07,938 --> 00:03:10,397 -All right, in the proof box for how long? -[Dave] 15 minutes. 97 00:03:10,474 --> 00:03:12,482 -Then it'll go into the oven. -[Dave] 600 degrees. 98 00:03:12,484 --> 00:03:14,443 Put a 30 second steam injection 99 00:03:14,445 --> 00:03:16,445 -in the very beginning of the cycle. -[Guy] Okay. 100 00:03:16,521 --> 00:03:17,754 About halfway through the cycle, 101 00:03:17,756 --> 00:03:19,606 I'll open the door and let all that steam out, 102 00:03:19,608 --> 00:03:21,241 -'cause we wanna finish in a dry oven. -[Hunter] Look at those. 103 00:03:21,318 --> 00:03:22,776 -[Guy] They're beautiful. -Gorgeous color. 104 00:03:22,852 --> 00:03:25,579 I get at the bagel and I just give it a tear like that. 105 00:03:25,581 --> 00:03:29,249 And then, you know, I really appreciate the chance to meet... 106 00:03:30,419 --> 00:03:32,211 -[Hunter mimics biting] -[Guy cackles] 107 00:03:32,213 --> 00:03:33,545 -[mimics biting] -[Dave chuckles] 108 00:03:35,132 --> 00:03:36,256 [Hunter] Mmm. 109 00:03:36,258 --> 00:03:37,716 That's a good chew to that bagel. 110 00:03:37,793 --> 00:03:40,636 The bagel with the jalapeno throughout... 111 00:03:42,014 --> 00:03:43,347 The way it gets beat up a little bit in the mixer, 112 00:03:43,349 --> 00:03:44,781 breaks it apart. 113 00:03:44,783 --> 00:03:46,767 Way better than just a slice of jalapeno on top. 114 00:03:46,769 --> 00:03:48,936 [Dave] Try to get it in every bite, if we can. 115 00:03:48,938 --> 00:03:50,854 [Hunter] Oh, it is. It's there. That's delicious. 116 00:03:50,856 --> 00:03:52,606 And the amount of parmesan 117 00:03:52,608 --> 00:03:54,399 that is on the top of the bagel... 118 00:03:54,985 --> 00:03:56,718 ...probably like I've never had before. 119 00:03:56,720 --> 00:03:59,029 -What do you got for smears? -[Dave] I have bacon horseradish. 120 00:03:59,031 --> 00:04:00,572 [Guy whooping] 121 00:04:00,649 --> 00:04:02,366 -[Hunter] Oh, yeah. -Wow. 122 00:04:02,368 --> 00:04:03,700 There's no way you can't be a fan. 123 00:04:03,744 --> 00:04:04,660 -Mmm. -[Guy] I mean, it's outrageous. 124 00:04:04,662 --> 00:04:06,078 So perfect. 125 00:04:06,080 --> 00:04:07,371 So fresh. It's so good. 126 00:04:07,373 --> 00:04:09,248 [Dave] This is our pork roll and cheese. 127 00:04:09,324 --> 00:04:10,749 -Ah! Ah! -Hey! Hey! 128 00:04:10,826 --> 00:04:12,501 -[Guy exclaims] -How did I... 129 00:04:13,921 --> 00:04:15,003 -Look at this right here. -[Dave chuckles] 130 00:04:15,005 --> 00:04:16,813 I like it. 131 00:04:16,815 --> 00:04:18,048 -[Guy laughs] -Oh, we hit something you like. Look at that. 132 00:04:18,050 --> 00:04:19,424 -Delicious. -[Dave] Thank you. 133 00:04:19,501 --> 00:04:22,386 Cream cheese in the jalapeno parm bagel. 134 00:04:22,388 --> 00:04:25,681 Crusty bagel on the outside, soft on the inside, 135 00:04:25,683 --> 00:04:27,599 and then the spicy jalapeno kicks it up. 136 00:04:27,601 --> 00:04:31,395 Mixed in with the wonderful saltiness of the parmesan. 137 00:04:31,397 --> 00:04:32,329 How many different bagels do you make? 138 00:04:32,331 --> 00:04:34,273 [Dave] About 17 varieties. 139 00:04:34,275 --> 00:04:35,941 -You're such an underachiever, Dave. -[chuckles] 140 00:04:35,943 --> 00:04:39,069 They're a great bagel store, but not just a bagel store. 141 00:04:39,113 --> 00:04:41,863 They have sandwiches, sweets 142 00:04:41,865 --> 00:04:43,490 cookies, Kweenies. 143 00:04:43,492 --> 00:04:45,158 What's this thing, a Kweenie? 144 00:04:45,160 --> 00:04:46,743 I started playing around with kouign-amann, 145 00:04:46,787 --> 00:04:48,954 uh, a French pastry. 146 00:04:48,956 --> 00:04:51,415 But I wanted something a little lighter, a little more croissant-like 147 00:04:51,417 --> 00:04:54,293 A Kweenie is this little ball of dough 148 00:04:54,295 --> 00:04:56,044 that's all wrapped up and flaky 149 00:04:56,121 --> 00:04:58,255 that's buttery and sweet. 150 00:04:58,257 --> 00:05:00,173 It's like a, uh, croissant on steroids. 151 00:05:00,250 --> 00:05:03,719 -Walk us through it. -[Dave] Cold water, sugar, dry active yeast. 152 00:05:03,721 --> 00:05:07,264 -What kind of flour? -[Dave] Special flour that has a little more protein in it. 153 00:05:07,266 --> 00:05:08,882 We're gonna add our butter to this. 154 00:05:08,958 --> 00:05:11,143 -Onto the mixer for how long? -[Dave] Four or five minutes. 155 00:05:11,219 --> 00:05:13,520 -Once it's done... -Refrigerate it overnight. 156 00:05:13,522 --> 00:05:15,689 -And... -Put it on our sheeter. 157 00:05:15,691 --> 00:05:16,982 Butter's gonna go in the middle. 158 00:05:17,059 --> 00:05:18,608 Close the book on this. 159 00:05:18,652 --> 00:05:19,693 Pinch the center. 160 00:05:19,770 --> 00:05:20,819 You just wanna seal this book 161 00:05:20,821 --> 00:05:22,946 before we start making our folds. 162 00:05:22,990 --> 00:05:25,615 There's the butter that's been smashed out inside of that. 163 00:05:25,659 --> 00:05:26,825 Give it about a half hour to rest. 164 00:05:26,827 --> 00:05:27,767 We'll do another treatment. 165 00:05:27,769 --> 00:05:29,143 [Guy] Then what takes place 166 00:05:29,145 --> 00:05:30,478 [Dave] We're gonna refrigerate it overnight 167 00:05:30,480 --> 00:05:32,122 -one more time. -[Guy] Okay. Where we at? 168 00:05:32,124 --> 00:05:33,239 [Dave] This is maple sugar. 169 00:05:33,241 --> 00:05:35,000 Start working it into the dough now. 170 00:05:35,077 --> 00:05:36,835 So each time he does that, Ryder, 171 00:05:36,837 --> 00:05:38,003 he's giving it a little more crank, it's pressing down a little bit. 172 00:05:38,005 --> 00:05:39,963 [Dave] Add just a touch of sugar to it. 173 00:05:39,965 --> 00:05:41,506 Put it through our cutting attachment. 174 00:05:41,508 --> 00:05:43,633 -[Guy] This... -Has 27 layers. 175 00:05:43,635 --> 00:05:45,752 ...has 27 layers. 176 00:05:45,754 --> 00:05:47,095 -[Dave] We're gonna put a little bit more sugar on. -[Guy] What? 177 00:05:47,097 --> 00:05:49,306 I think we are all under the understanding, Dave, 178 00:05:49,308 --> 00:05:51,767 -that there's gonna be sugar on it, okay? -[all laughing] 179 00:05:51,843 --> 00:05:53,477 Gonna do a little corner-to-corner 180 00:05:53,479 --> 00:05:55,562 -into a little muffin tin. -What about some sugar? 181 00:05:55,564 --> 00:05:57,347 -[Dave] Of course. -[Guy] Hey, why not? 182 00:05:57,358 --> 00:05:59,524 -[Dave laughs] -I mean, it's a new idea. It's a novel thing. 183 00:05:59,526 --> 00:06:01,068 What do you guys think? Should we add some sugar? 184 00:06:01,070 --> 00:06:02,310 How long are they gonna bake What temp? 185 00:06:02,312 --> 00:06:05,072 [Dave] 30 minutes at 375 degrees. 186 00:06:05,074 --> 00:06:06,531 [Guy] Boy, it's light. 187 00:06:08,619 --> 00:06:10,017 Wow. 188 00:06:10,019 --> 00:06:12,412 It almost tastes like there's some sugar in here. 189 00:06:12,831 --> 00:06:14,331 [both laughing] 190 00:06:14,333 --> 00:06:16,208 You have got a real sensitive palate. 191 00:06:16,210 --> 00:06:17,376 [laughs] 192 00:06:17,378 --> 00:06:19,795 -Maple sugar is bananas. -[Hunter] Yeah. 193 00:06:19,797 --> 00:06:21,070 That's the way to go. So light. 194 00:06:21,072 --> 00:06:22,547 All the layers in there, that is awesome. 195 00:06:22,549 --> 00:06:25,008 -Outstanding. -[Hunter] Very good. Very, very good. 196 00:06:25,010 --> 00:06:26,885 -If you don't like them and don't think you can have-- -No, no. [chuckles] 197 00:06:26,887 --> 00:06:29,679 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. 199 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]