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00:00:01,300 --> 00:00:02,700
I'm Guy Fieri,
and we're rolling out,
2
00:00:02,700 --> 00:00:06,200
looking for America's greatest
Diners, Drive-ins
and Dives.
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00:00:06,266 --> 00:00:07,100
This trip...
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00:00:07,166 --> 00:00:08,066
Cheers, gentlemen.
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00:00:08,066 --> 00:00:09,600
[Guy]
...we're cruising Cali...
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00:00:09,600 --> 00:00:12,200
"I learned some stuff I knew,
and I learned some stuff
I didn't knew."
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00:00:12,266 --> 00:00:14,000
...for some
West Coast wonders.
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00:00:14,000 --> 00:00:17,166
It's not prison.
No one's gonna
take it from ya.
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00:00:17,166 --> 00:00:19,300
There's a rooftop oasis
in Healdsburg...
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00:00:19,367 --> 00:00:20,400
Everything, fantastic.
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00:00:21,300 --> 00:00:23,066
...sweet and savory
in San Diego...
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00:00:23,066 --> 00:00:24,033
This is magic.
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00:00:24,033 --> 00:00:25,767
[Guy] ...along with
crazy Cajun...
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00:00:25,767 --> 00:00:27,567
Andouille wanna know or what?
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00:00:27,567 --> 00:00:29,066
...and some double trouble.
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00:00:29,066 --> 00:00:31,100
You have successfully
figured out
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00:00:31,100 --> 00:00:32,900
how to give us
two po' boys at once.
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00:00:32,967 --> 00:00:36,567
That's all right here,
right now, on Triple D.
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00:00:36,567 --> 00:00:38,600
[opening theme playing]
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00:00:48,500 --> 00:00:50,166
So, I'm here with
the San Diego legend:
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00:00:50,166 --> 00:00:52,467
the one and only
Shane from Hodad's.
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00:00:52,467 --> 00:00:54,467
The son of the late,
great Bossman.
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00:00:54,467 --> 00:00:56,100
Now, Shane, where are we
in San Diego?
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00:00:56,100 --> 00:00:57,967
[Shane] Hillcrest.
A lot of bars, restaurants.
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00:00:57,967 --> 00:01:00,700
A lot going on here.
We're about two miles away
from Gaslamp.
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00:01:00,767 --> 00:01:02,667
Okay, good. 'Cause I thought
I was lost for a second.
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00:01:02,667 --> 00:01:04,367
I'm trying to take you
to New Orleans.
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Well, at least to a place
that's serving up real-deal
New Orleans food.
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00:01:07,467 --> 00:01:10,667
I hear there's a chef
drove all the way out here,
and he's doing it right.
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Let's check it out.
This is Nola on 5th.
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Let's go. We got
a full house out there.
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00:01:15,266 --> 00:01:17,500
I would gobble up
the whole menu
any day of the week.
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00:01:17,567 --> 00:01:18,767
Catfish going down.
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00:01:18,767 --> 00:01:21,367
Hearty, home cooking
with a little bit of spice.
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00:01:21,367 --> 00:01:22,300
The shrimp and grits here.
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00:01:22,367 --> 00:01:24,700
Feels like New Orleans
came to San Diego.
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[Guy] Which actually
happened by way
of Andrew Boyer,
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00:01:27,467 --> 00:01:31,100
a cook from the Big Easy,
who came here 27 years ago
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00:01:31,166 --> 00:01:33,100
to help a friend
open some breweries.
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00:01:33,166 --> 00:01:35,166
I was just gonna stay
for a summer.
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00:01:35,166 --> 00:01:36,667
[Guy] Nobody comes
to San Diego for the summer
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'cause it's an endless summer.
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That is a true statement,
for sure.
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00:01:39,367 --> 00:01:40,567
-[Guy] Right?
-Yeah.
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00:01:40,567 --> 00:01:42,967
[Guy] I love New Orleans,
love Cajun and Creole.
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00:01:42,967 --> 00:01:44,066
The highlights
on the menu here?
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00:01:44,066 --> 00:01:46,667
[Andrew] Gumbo, etouffee,
jambalaya.
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00:01:46,667 --> 00:01:49,467
Nola jambalaya
is my absolute favorite.
I love the chicken.
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00:01:49,467 --> 00:01:51,867
I'm a big fan of the andouille
sausage they use here.
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00:01:51,867 --> 00:01:53,367
[Andrew] So, we're
gonna start off
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00:01:53,367 --> 00:01:54,867
with homemade seasoning.
We put this on everything.
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00:01:55,367 --> 00:01:56,266
Brown sugar.
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00:01:56,266 --> 00:01:58,767
I have never seen
that much brown sugar.
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00:01:58,767 --> 00:02:00,066
Who taught you
how to cook all this?
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00:02:00,066 --> 00:02:01,533
My buddy, Dave Prudhomme.
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00:02:01,533 --> 00:02:03,367
-Dave Prudhomme?
-I wish it was Paul
Prudhomme's son, but it's not.
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00:02:03,367 --> 00:02:04,400
-He just works here.
-Oh, my, gosh. I just...
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00:02:04,467 --> 00:02:05,867
-My heart fluttered.
-[laughs]
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00:02:05,867 --> 00:02:08,600
[Andrew] Garlic powder,
cracked black pepper,
onion powder,
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00:02:08,667 --> 00:02:12,200
cayenne pepper, kosher salt,
oregano, little basil,
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00:02:12,266 --> 00:02:13,867
dry parsley, thyme.
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00:02:13,867 --> 00:02:15,166
We're looking pretty good.
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00:02:15,166 --> 00:02:17,467
We're gonna roast
our boneless,
skinless thigh meat.
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00:02:17,467 --> 00:02:20,767
Take some Cajun seasoning,
put it into our combi oven
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00:02:20,767 --> 00:02:22,567
for about seven minutes
on a high steam.
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00:02:22,567 --> 00:02:24,700
-Can use some of the fat
and the juice out of it.
-That's correct.
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00:02:24,767 --> 00:02:26,266
Now we're gonna
make the stock.
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Any great jambalaya
has gotta come
from a real stock.
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00:02:29,767 --> 00:02:31,567
-You can tell
the difference immediately.
-[Guy] Night and day.
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[Andrew]
Roasted chicken bones.
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00:02:32,667 --> 00:02:34,266
Mirepoix with a little garlic.
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Water.
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Let it cook four hours.
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Okay, Chef. Fire up that pot.
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[Andrew] We're gonna pour
a little oil in there first
to get started.
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00:02:40,367 --> 00:02:42,900
-What kinda oil?
-That's a little extra virgin
olive oil. [chuckles]
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Our trinity.
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Tomato paste. Let this cook
down for about five minutes.
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00:02:46,567 --> 00:02:47,967
Chicken stock,
a little hot sauce.
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00:02:47,967 --> 00:02:49,333
Whoo!
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00:02:49,333 --> 00:02:52,600
Crab boil seasoning, garlic,
Cajun seasoning,
liquid crab boil.
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00:02:52,667 --> 00:02:54,266
This is what really
spices it up.
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00:02:54,266 --> 00:02:55,500
And then a little parsley.
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00:02:55,567 --> 00:02:57,600
Cook this down
for about 15 to 20 minutes.
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00:02:57,667 --> 00:02:59,667
[Guy] Then we'll put in
roasted chicken thigh,
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00:02:59,667 --> 00:03:01,767
-andouille sausage
brought in...
-[Andrew] From Louisiana.
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00:03:01,767 --> 00:03:03,667
Now what makes
andouille, andouille?
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00:03:03,667 --> 00:03:05,266
Andouille we wanna
know or what? [chuckles]
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00:03:05,266 --> 00:03:07,767
-[Shane laughs]
-[Andrew] That's the seasoning
blend that's made with it.
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00:03:07,767 --> 00:03:08,767
We'll add our rice.
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00:03:08,767 --> 00:03:10,166
The extra-long grain.
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00:03:10,166 --> 00:03:11,500
It cooks perfect every time.
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00:03:11,567 --> 00:03:13,500
60% of the time,
it works every time.
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00:03:13,567 --> 00:03:15,600
Get it boiling,
and then put it
at a low temperature.
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00:03:15,667 --> 00:03:16,667
25 minutes.
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00:03:16,667 --> 00:03:18,266
And this will get a cover,
you said?
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00:03:18,266 --> 00:03:21,166
Do not, ever,
take jambalaya uncovered.
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00:03:21,166 --> 00:03:25,667
It's gonna burn the bottom,
and every time you'll get that
flavor and smell of the burn.
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00:03:25,667 --> 00:03:28,300
Take it off the heat
and let it sit
10 to 15 minutes.
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00:03:28,367 --> 00:03:29,900
Let it bloom, let it dry
a little bit.
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00:03:29,967 --> 00:03:31,467
[Andrew]
New Orleans jambalaya.
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00:03:31,467 --> 00:03:33,400
-That one's for me.
-I don't think
you can eat all that.
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[Andrew]
Green onions on there.
Give it a little color.
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00:03:35,266 --> 00:03:36,667
Some Leidenheimer's bread.
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And you got the perfect bite.
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A really flavorful jambalaya.
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00:03:45,266 --> 00:03:47,567
That is the best
I've ever had.
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It's mellow heat.
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This long-grain rice,
nice and toothsome.
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Mmm.
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00:03:53,767 --> 00:03:57,166
Great rendering
of the sausage.
Love the chicken thigh.
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00:03:57,166 --> 00:04:00,166
You get the uniqueness
of having the chicken
seasoned by itself,
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00:04:00,166 --> 00:04:01,800
the sausage having
its own flavoring,
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00:04:01,867 --> 00:04:03,300
and then the rice
having its own base.
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00:04:03,367 --> 00:04:05,700
You get little different
bites each time
you take a bite.
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00:04:05,767 --> 00:04:07,000
-That is delicious.
-Mmm.
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00:04:07,000 --> 00:04:08,767
Chicken and sausage jambalaya.
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00:04:08,767 --> 00:04:12,200
The sausage
and the chicken really
make the dish comer alive.
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00:04:12,266 --> 00:04:14,567
I am from 45 minutes
south of New Orleans.
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00:04:14,567 --> 00:04:17,867
[Guy] How close was that
to jambalaya you remember
having as a kid?
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00:04:17,867 --> 00:04:19,367
-Spot on.
-[Guy] Like, no question?
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00:04:19,367 --> 00:04:20,567
Grandma made it.
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00:04:21,567 --> 00:04:23,800
-We get a, "Grandma made it"
stamp?
-[laughs]
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00:04:23,867 --> 00:04:25,300
[woman] I've never been
to New Orleans myself,
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00:04:25,367 --> 00:04:27,266
so this is kind of
my little taste
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00:04:27,266 --> 00:04:28,767
of what I might expect
in New Orleans.
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00:04:28,767 --> 00:04:31,467
I feel like I'm gonna see
a parade go by any minute.
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00:04:31,467 --> 00:04:32,667
[Andrew] Po' boy's coming up.
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00:04:32,667 --> 00:04:34,667
Hanging out with my brother,
Shane Hardin from Hodad's.
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00:04:34,667 --> 00:04:37,200
We're at Nola on 5th.
When we come back,
we're gonna try the...
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Black and gold po' boy.
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00:04:38,367 --> 00:04:40,066
[man] You get the crunch
of the shrimp
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00:04:40,066 --> 00:04:42,367
and the succulent
juiciness of the roast beef.
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00:04:42,367 --> 00:04:43,367
Can't go wrong with that.
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00:04:43,367 --> 00:04:44,467
Dig that.
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00:04:44,467 --> 00:04:46,266
Jump in. Shane, you can
have this part right here.
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00:04:50,266 --> 00:04:51,600
Yeah, I think
we're getting towed right now.
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00:04:51,600 --> 00:04:52,967
-You told me that was
a good place to park.
-I towed you.
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00:04:52,967 --> 00:04:55,100
-I know you tol...
Oh! Towed me
-Oh, very good.
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00:04:56,900 --> 00:05:00,266
Welcome back.
Triple D in San Diego,
hanging out at Nola on 5th
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00:05:00,266 --> 00:05:03,200
with the one and only
Shane Hardin.
You know him from Hodad's.
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00:05:03,266 --> 00:05:05,300
And I gotta tell you, Chef,
you are locked and loaded,
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00:05:05,367 --> 00:05:07,300
serving up true
New Orleans style.
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00:05:07,367 --> 00:05:08,600
You need bread for the gumbo?
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00:05:08,667 --> 00:05:11,266
Good beer, good vibe,
and great food.
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00:05:11,266 --> 00:05:13,266
Shrimp going on black
and gold po' boys.
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00:05:13,266 --> 00:05:14,600
I love the black
and gold po' boy.
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The combination
of the fried shrimp
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00:05:15,967 --> 00:05:18,100
and the beef just works
perfectly together.
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00:05:18,100 --> 00:05:19,667
-Why black and gold?
-The Saints' colors.
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00:05:19,667 --> 00:05:22,300
Saints is a, uh,
field hockey team.
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00:05:22,367 --> 00:05:23,834
-Oh, gotcha. Thank you.
-For real, they're good.
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00:05:23,834 --> 00:05:25,367
-I was-- Yeah.
I'm sweating over here.
-[Guy] They're really good.
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00:05:25,367 --> 00:05:26,567
[Andrew]
I'm gonna take our top round.
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00:05:26,567 --> 00:05:28,266
We're actually
gonna boil it first.
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00:05:28,266 --> 00:05:29,433
Versus roasted?
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00:05:29,467 --> 00:05:31,800
That's right.
And what that'll do
is allow us...
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00:05:31,867 --> 00:05:34,467
-To have boiled meat.
-[Andrew] ...to strike
the flavor out of the meat.
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00:05:34,467 --> 00:05:37,266
We'll use that
to make our demi from there.
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00:05:37,266 --> 00:05:39,600
Pour that into the entire pot.
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00:05:39,667 --> 00:05:40,767
Who doesn't know
how to pour water?
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00:05:40,767 --> 00:05:42,967
I do burgers.
We don't have water.
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00:05:42,967 --> 00:05:44,200
-[Guy chuckles]
-[Andrew] Kosher salt.
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00:05:44,266 --> 00:05:45,166
Cracked black pepper.
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00:05:45,166 --> 00:05:46,634
Whole peppercorns.
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00:05:46,667 --> 00:05:49,166
-[Guy] And the garlic.
-[Andrew] Get this to a boil
for 45 minutes.
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00:05:49,166 --> 00:05:50,166
Now, who taught you that?
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00:05:50,166 --> 00:05:51,934
[Andrew] A friend, actually.
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00:05:51,934 --> 00:05:55,100
They, uh, have a po' boy shop
that is world-famous
for their roast beef.
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I have no idea what's going on
right now, folks.
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You're along
for the journey with us.
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00:05:58,367 --> 00:05:59,800
Shane just figured out
what water was.
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00:05:59,867 --> 00:06:00,867
[laughter]
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00:06:00,900 --> 00:06:02,567
[Andrew] We're gonna take
our veal bones.
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00:06:02,567 --> 00:06:06,066
We use tomato paste
and roast them at 400 degrees
for 20 minutes.
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00:06:06,066 --> 00:06:07,533
And then add that
to our stock.
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00:06:07,533 --> 00:06:09,600
-[Shane] So make
it into a gravy.
-[Andrew] Mirepoix now.
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00:06:09,667 --> 00:06:11,467
Rosemary, thyme. Whoo.
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00:06:11,467 --> 00:06:13,000
-Red wine.
-[Guy] And a bunch
of bay leaf.
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00:06:13,066 --> 00:06:15,500
[Andrew] Let this cook
four hours to reduce it
by half.
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00:06:15,567 --> 00:06:16,867
So, now what do we do
with the meat?
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00:06:16,867 --> 00:06:18,667
[Andrew] Slice it,
put the gravy on top.
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00:06:18,667 --> 00:06:20,567
-[Guy] Goes in the oven?
-[Andrew] For an hour.
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00:06:20,567 --> 00:06:22,300
This is our base
for our remoulade sauce.
185
00:06:22,367 --> 00:06:24,367
A little mayo, Creole mustard.
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00:06:24,367 --> 00:06:25,467
That actually
has a nice spice.
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00:06:25,467 --> 00:06:27,467
Garlic puree, Cajun seasoning,
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00:06:27,467 --> 00:06:29,266
hot sauce,
a little lemon juice.
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00:06:29,266 --> 00:06:30,166
Mix this together.
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00:06:30,166 --> 00:06:31,367
A little olive oil.
191
00:06:31,367 --> 00:06:33,000
I'll have a bowl
of that, please.
192
00:06:33,066 --> 00:06:34,567
-Right there.
-Ta-da!
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00:06:34,567 --> 00:06:36,000
[Andrew] Then the last thing
we have is the shrimp.
194
00:06:36,066 --> 00:06:38,200
We're gonna run
it through some
buttermilk and flour
195
00:06:38,266 --> 00:06:41,400
and put it in our fryer
at 350 degrees
for about three minutes.
196
00:06:41,467 --> 00:06:42,367
Our house seasoning.
197
00:06:42,367 --> 00:06:43,800
And then a little
salt and pepper.
198
00:06:45,367 --> 00:06:47,967
Now we have
our Leidenheimer bread,
remoulade sauce.
199
00:06:47,967 --> 00:06:50,367
The shrimp on the bottom.
Then we'll keep the rest,
and we'll throw it
200
00:06:50,367 --> 00:06:52,567
on the plate
as a little lagniappe,
201
00:06:52,567 --> 00:06:54,200
-as they say in New Orleans.
-A little what?
202
00:06:54,266 --> 00:06:55,967
A little lagniappe.
A little something extra.
203
00:06:55,967 --> 00:06:56,867
[Shane] How do you spell that?
204
00:06:56,867 --> 00:06:58,867
-Wrong every time.
-[laughs]
205
00:06:58,867 --> 00:07:00,367
Lettuce, tomatoes,
206
00:07:00,367 --> 00:07:01,867
pickles that we make
in-house, as well.
207
00:07:01,867 --> 00:07:02,967
Garlic aioli on top.
208
00:07:02,967 --> 00:07:04,567
-And this is the beef.
-[Guy] Look at this.
209
00:07:04,567 --> 00:07:06,867
We're gonna top with
the Leidenheimers,
couple of picks,
210
00:07:06,867 --> 00:07:09,066
and voila,
our black and gold po' boy.
211
00:07:11,100 --> 00:07:12,266
It's not prison.
212
00:07:12,266 --> 00:07:13,867
-No one's gonna
take it from ya.
-[Andrew laughs]
213
00:07:13,867 --> 00:07:15,867
[Guy] You have,
successfully figured out
214
00:07:15,867 --> 00:07:18,467
how to give us
two po' boys at once.
215
00:07:18,467 --> 00:07:21,867
One minute, you're getting
crunchy shrimp and remoulade,
and then you transition
216
00:07:21,867 --> 00:07:24,967
right into this delicious,
warm, shredded beef
with the gravy.
217
00:07:24,967 --> 00:07:26,100
Rich in flavor.
218
00:07:26,166 --> 00:07:28,066
Leidenheimer makes
all the difference
in the world.
219
00:07:28,066 --> 00:07:29,200
Pickled veg is a must.
220
00:07:29,266 --> 00:07:30,800
A little unconventional.
221
00:07:30,800 --> 00:07:32,767
-[Shane] This is your house.
-Like my good buddy
Steve Hutchinson said,
222
00:07:32,767 --> 00:07:35,467
"I learned some stuff I knew,
and I learned some stuff
I didn't knew."
223
00:07:35,467 --> 00:07:37,367
-[laughs]
-Delicious, man.
Not a thing I would change.
224
00:07:37,367 --> 00:07:38,767
Ready to get down
on the po' boys.
225
00:07:38,767 --> 00:07:41,000
The beef is super tender.
226
00:07:41,066 --> 00:07:42,667
-How's that po' boy?
-It's unreal.
227
00:07:42,667 --> 00:07:44,967
My buddy GT,
who's the founder,
by the way,
228
00:07:44,967 --> 00:07:47,166
of VonZipper,
my favorite glasses.
229
00:07:47,166 --> 00:07:49,300
So juicy and gravy-ish.
230
00:07:49,367 --> 00:07:51,567
He's in the marketing
department. You can tell this.
231
00:07:51,567 --> 00:07:54,000
Got the white chocolate
bread pudding French
toast for you.
232
00:07:54,066 --> 00:07:55,300
I mean, you instantly just
wanna dive
233
00:07:55,367 --> 00:07:57,667
into anything that's put down
in front of you.
234
00:07:57,667 --> 00:07:59,567
It's an experience
of all the senses.
235
00:07:59,567 --> 00:08:01,567
There's either Cold Creole
or Cajun music playing
in the background here.
236
00:08:01,567 --> 00:08:02,800
All the time.
237
00:08:02,867 --> 00:08:04,967
[Guy] Check out a guy named
Eric Lindell.
238
00:08:04,967 --> 00:08:05,967
Great friend of mine.
239
00:08:06,000 --> 00:08:07,000
-Have you heard
of Cowboy Mouth?
-Yeah.
240
00:08:07,000 --> 00:08:08,567
Fred's a really
good friend of mine.
241
00:08:08,567 --> 00:08:11,567
-One, two, three.
-[playing rock music]
242
00:08:11,567 --> 00:08:12,967
-Thank you, brother.
Congratulations.
-Thank you so much.
243
00:08:12,967 --> 00:08:13,967
-Proud of you.
-Thanks, dude.
244
00:08:13,967 --> 00:08:14,867
Wow!
245
00:08:17,100 --> 00:08:18,266
Up next...
246
00:08:18,266 --> 00:08:20,367
A scratch spot in San Diego...
247
00:08:20,367 --> 00:08:21,600
That's why you watch Triple D.
248
00:08:21,667 --> 00:08:23,300
...serving breakfast
gone wild...
249
00:08:23,367 --> 00:08:27,467
As simplistic as French toast
is, this is absolutely
the opposite of that.
250
00:08:27,467 --> 00:08:29,600
...and lunch
with a savory punch.
251
00:08:29,667 --> 00:08:30,700
That chefs this thing up.
[growls]
252
00:08:36,467 --> 00:08:39,734
So, I'm here in anywhere, USA
strip mall.
253
00:08:39,734 --> 00:08:41,100
That's right. I mean,
this can be a strip mall
254
00:08:41,166 --> 00:08:42,734
you'd find in any part
of the country,
255
00:08:42,734 --> 00:08:46,900
but I'm about twenty minutes
north of San Diego,
in Sabre Springs.
256
00:08:46,967 --> 00:08:48,266
Now, what do you have here,
in the strip mall?
257
00:08:48,266 --> 00:08:49,667
Let's see. You have
an optometrist,
258
00:08:49,734 --> 00:08:51,567
you've got a music store,
a nails place.
259
00:08:51,567 --> 00:08:52,900
You name it, they've got it.
260
00:08:52,967 --> 00:08:54,100
So what should they have?
261
00:08:54,100 --> 00:08:55,667
Exactly: a bakery.
262
00:08:55,734 --> 00:08:57,166
Well, I hear this isn't just
any bakery. No.
263
00:08:57,166 --> 00:08:58,734
The chef, well,
he's been trained.
264
00:08:58,734 --> 00:09:00,400
It's a husband and wife team.
265
00:09:00,400 --> 00:09:03,066
And I hear they're
doing it from scratch,
and it's the real deal.
266
00:09:03,066 --> 00:09:05,066
This is
Nutmeg bakery and cafe.
267
00:09:06,867 --> 00:09:08,567
I've got a large Capri panini
in the window.
268
00:09:08,567 --> 00:09:12,000
The food is delicious.
It's healthy, it's fresh.
269
00:09:12,066 --> 00:09:14,567
They have locally sourced
and organic ingredients.
270
00:09:14,567 --> 00:09:17,200
[Guy] Which is the way owners,
Drew and Michka Hoffos,
271
00:09:17,266 --> 00:09:20,967
kick off the day at this
scratch-made, breakfast,
brunch, and lunch spot.
272
00:09:20,967 --> 00:09:22,000
Why'd you call it Nutmeg?
273
00:09:22,066 --> 00:09:23,500
Just made it up.
There's no crazy story.
274
00:09:23,567 --> 00:09:25,500
Well, no. Someone had
the word, 'nutmeg.'
before you made it up.
275
00:09:25,567 --> 00:09:26,533
Don't take claim to that.
276
00:09:26,533 --> 00:09:27,900
-Well, yeah. Yeah, yeah, yeah.
-[Guy] Okay.
277
00:09:27,900 --> 00:09:30,367
It spans sweet and savory,
which is kind of
what we like to do.
278
00:09:30,367 --> 00:09:31,734
Flambeeing the banana fosters.
279
00:09:31,734 --> 00:09:34,967
The banana foster French toast
is absolutely delicious.
280
00:09:34,967 --> 00:09:37,767
There's big caramelized
bananas on top.
281
00:09:37,767 --> 00:09:40,567
And when you bite
into it, you'll get
a little surprise.
282
00:09:40,567 --> 00:09:42,767
-What are we making first?
-Bananas foster French toast.
283
00:09:42,767 --> 00:09:45,734
We're gonna start
with the brown sugar streusel,
which is the garnish.
284
00:09:45,734 --> 00:09:46,867
Take me to flavor town, buddy.
Let's see it.
285
00:09:46,867 --> 00:09:47,967
[Drew] AP flour.
286
00:09:47,967 --> 00:09:49,734
Brown sugar, unsalted butter.
287
00:09:49,734 --> 00:09:50,867
Nutmeg, cinnamon, salt.
288
00:09:50,867 --> 00:09:51,967
[Drew] Spin this
till it's smooth.
289
00:09:51,967 --> 00:09:54,266
Bake it at 325
for about 25 minutes.
290
00:09:54,266 --> 00:09:55,867
[Guy] Till it completely
dries out.
291
00:09:55,867 --> 00:09:57,567
-[Drew] And then
we'll crumble it.
-[Guy] Next up.
292
00:09:57,567 --> 00:09:58,900
Spiced ricotta filling.
293
00:09:58,967 --> 00:10:02,367
Powdered sugar, allspice,
nutmeg, cinnamon,
pinch of salt.
294
00:10:02,967 --> 00:10:04,367
That little pinch?
295
00:10:04,367 --> 00:10:05,767
Okay, that makes me
feel better.
296
00:10:05,767 --> 00:10:06,767
[Drew] Ricotta here.
297
00:10:06,767 --> 00:10:10,200
A boat-load of cream cheese
and some vanilla.
298
00:10:11,066 --> 00:10:12,100
So this is done.
299
00:10:12,100 --> 00:10:13,900
-On to the custard.
-[Drew] Local eggs.
300
00:10:13,967 --> 00:10:15,767
Half-and-half,
granulated sugar,
301
00:10:15,767 --> 00:10:19,266
nutmeg, dry ginger,
cinnamon, vanilla, and clove.
302
00:10:19,266 --> 00:10:20,266
Got it.
303
00:10:20,266 --> 00:10:21,700
-[Drew] Bread here.
-[Guy] Brioche.
304
00:10:21,700 --> 00:10:24,000
Make sure we get
that custard to soak
all the way into the center
305
00:10:24,066 --> 00:10:26,667
-so we get the texture.
-Nice and creamy all the way
through. I got ya.
306
00:10:26,667 --> 00:10:27,900
[Drew] Griddle
on the flat top.
307
00:10:27,967 --> 00:10:29,100
-Where's the banana?
-They're coming.
308
00:10:29,166 --> 00:10:30,867
We're letting them ripen.
Then you get your bananas.
309
00:10:30,867 --> 00:10:32,467
-I promise.
-Geez! You're making me wait.
310
00:10:32,467 --> 00:10:35,667
[Drew] We're ready
to stuff here, with our
spiced ricotta stuffing.
311
00:10:35,667 --> 00:10:37,166
Oh, you mean stuff, stuff.
312
00:10:37,166 --> 00:10:38,834
Now we're gonna heat 'em up,
and while that's going,
313
00:10:38,834 --> 00:10:41,100
-we'll make
the bananas foster sauce.
-Exactly.
314
00:10:41,166 --> 00:10:42,500
Little bit of butter,
granulated sugar.
315
00:10:42,567 --> 00:10:43,467
[Guy] Bananas in?
316
00:10:43,467 --> 00:10:45,900
Flambe with
our single origin rum.
317
00:10:45,967 --> 00:10:47,000
There you go.
318
00:10:47,000 --> 00:10:48,166
[Drew] Heavy cream.
319
00:10:48,166 --> 00:10:49,367
Three pieces per order.
320
00:10:49,367 --> 00:10:50,967
'Cause I don't need more.
321
00:10:50,967 --> 00:10:52,667
Absolutely. You would
definitely not need more.
322
00:10:52,667 --> 00:10:53,967
Wait, what did that mean?
323
00:10:53,967 --> 00:10:56,000
-Uh, so next is the caramel.
-[laughs]
324
00:10:56,066 --> 00:10:57,567
[Drew] And a little bit
of plate sauce.
325
00:10:57,567 --> 00:10:58,767
Homemade streusel.
326
00:10:58,834 --> 00:10:59,900
100% maple.
327
00:10:59,900 --> 00:11:02,166
My son, Ryder, would just
be going bananas for this.
328
00:11:04,767 --> 00:11:06,166
The custard you put
on the bread.
329
00:11:06,166 --> 00:11:07,667
You get it all
the way through.
330
00:11:07,667 --> 00:11:10,367
-As simplistic as French toast
is, in most instances...
-[Drew] Right.
331
00:11:10,367 --> 00:11:12,767
[Guy] ...this is absolutely
the opposite of that.
332
00:11:13,967 --> 00:11:15,367
The right amount of filling.
333
00:11:15,367 --> 00:11:16,567
Good texture on the bread.
334
00:11:16,567 --> 00:11:17,767
It's not overly sweet.
335
00:11:17,834 --> 00:11:21,200
But that streusel is money.
336
00:11:21,266 --> 00:11:22,500
I don't care
what you put it on.
337
00:11:22,567 --> 00:11:24,667
You could put it
on a stale muffin.
338
00:11:24,667 --> 00:11:26,867
-It's like a gravel road
to flavor town. Delicious.
-Thank you.
339
00:11:26,867 --> 00:11:28,467
Bananas foster French toast.
340
00:11:28,467 --> 00:11:30,300
The filling tastes like fall.
341
00:11:30,367 --> 00:11:31,867
It's very creamy.
342
00:11:31,867 --> 00:11:34,500
The sauce that's
drizzled over it, it's sweet.
343
00:11:34,567 --> 00:11:35,500
Amazing.
344
00:11:35,567 --> 00:11:36,767
So she's no stranger
to the Food Network.
345
00:11:36,767 --> 00:11:38,200
The one and only
Melisa d'Arabian.
346
00:11:38,266 --> 00:11:39,266
I know Nutmeg well.
347
00:11:39,266 --> 00:11:41,500
My daughter, Valentine,
is gluten-free.
348
00:11:41,567 --> 00:11:43,400
I can buy her treats here.
349
00:11:43,467 --> 00:11:44,967
[Michka] We have banana
coconut muffin,
350
00:11:44,967 --> 00:11:48,266
and then we have
our famous chocolate chip
espresso scone, gluten free.
351
00:11:48,266 --> 00:11:51,166
This is completely
different than any other
restaurant for breakfast.
352
00:11:51,166 --> 00:11:53,200
And if you're coming
a little later for lunch,
353
00:11:53,266 --> 00:11:54,467
the sandwiches
are really great.
354
00:11:54,467 --> 00:11:56,000
Order in. Havana panini.
355
00:11:56,066 --> 00:11:58,000
The Havana panini
is one of the sandwiches
I get all the time.
356
00:11:58,066 --> 00:11:59,767
I love the homemade pickles.
357
00:11:59,767 --> 00:12:01,767
It has pulled pork
and the ham.
358
00:12:01,767 --> 00:12:03,667
You just want to dig into it.
359
00:12:03,667 --> 00:12:06,000
So we're into
the La Havana sandwich.
360
00:12:06,000 --> 00:12:07,567
[Drew] We're gonna
make a real nice
traditional pork stock.
361
00:12:07,567 --> 00:12:09,166
We'll start with a little
rendered bacon fat.
362
00:12:09,166 --> 00:12:10,367
Bacon fat in a squirt bottle.
363
00:12:10,367 --> 00:12:11,300
My new favorite thing.
364
00:12:11,367 --> 00:12:12,200
[Drew] Tomato paste.
365
00:12:12,266 --> 00:12:13,400
We'll deglaze with
some red wine.
366
00:12:13,467 --> 00:12:14,400
Pork trimmings.
367
00:12:14,467 --> 00:12:15,367
Roasted mirepoix.
368
00:12:15,367 --> 00:12:16,667
Our homemade chicken stock.
369
00:12:16,734 --> 00:12:17,900
Rosemary. Thyme.
370
00:12:17,967 --> 00:12:19,667
Bay leaf and parsley stems.
371
00:12:19,734 --> 00:12:20,967
This goes about two hours.
372
00:12:20,967 --> 00:12:22,567
We've got our trimmed
pork shoulder here.
373
00:12:22,567 --> 00:12:23,767
Rendered bacon fat.
374
00:12:23,767 --> 00:12:24,667
Give it a good rub.
375
00:12:24,667 --> 00:12:25,834
A dose of salt.
376
00:12:25,834 --> 00:12:26,834
Toasted black pepper.
377
00:12:26,867 --> 00:12:28,767
And then a little toasted
cumin and coriander.
378
00:12:28,834 --> 00:12:30,166
[Guy] Beautiful.
379
00:12:30,166 --> 00:12:31,567
[Drew] We're gonna
sear it both sides,
right on the flat top.
380
00:12:31,567 --> 00:12:33,467
Hit it with stock,
and let it go how long?
381
00:12:33,467 --> 00:12:35,066
[Drew] Two hours
and 46 minutes.
382
00:12:35,066 --> 00:12:36,000
What else are we gonna make?
383
00:12:36,000 --> 00:12:36,900
The aioli.
384
00:12:36,967 --> 00:12:38,734
Start with out eggs.
Fresh garlic.
385
00:12:38,734 --> 00:12:39,600
Celery salt.
386
00:12:39,667 --> 00:12:40,567
Granulated onion.
387
00:12:40,567 --> 00:12:41,467
Smoked paprika.
388
00:12:41,467 --> 00:12:42,367
Cayenne.
389
00:12:42,367 --> 00:12:43,266
Roasted garlic.
390
00:12:43,266 --> 00:12:44,200
Fresh thyme.
391
00:12:44,266 --> 00:12:45,133
Emulsify it.
392
00:12:45,166 --> 00:12:46,467
We use a little bit
of sunflower oil.
393
00:12:46,467 --> 00:12:47,734
You can hear it thickening.
394
00:12:47,734 --> 00:12:49,066
Salt. A little bit
of white pepper.
395
00:12:49,066 --> 00:12:50,266
Lemon juice for acidity.
396
00:12:50,266 --> 00:12:51,266
[Guy] What do we
have left in this?
397
00:12:51,266 --> 00:12:52,400
Homemade pickles.
398
00:12:52,467 --> 00:12:53,667
We're gonna start
with a little
champagne vinegar.
399
00:12:53,667 --> 00:12:54,567
So boujee.
400
00:12:54,567 --> 00:12:55,567
[Drew] Distilled vinegar.
401
00:12:55,567 --> 00:12:57,000
Sugar. A bay leaf.
402
00:12:57,000 --> 00:12:59,300
The only thing you can't buy
more of in a kitchen is time.
403
00:12:59,367 --> 00:13:00,266
Ah!
404
00:13:00,266 --> 00:13:01,300
[Drew] Whole coriander seed.
405
00:13:01,367 --> 00:13:02,266
Black peppercorns.
406
00:13:02,266 --> 00:13:03,266
Boil the brine,
407
00:13:03,266 --> 00:13:05,166
strain the aromatics out,
408
00:13:05,166 --> 00:13:06,467
and cook the pickles
until they're done.
409
00:13:06,467 --> 00:13:07,467
Chef, let's do this.
410
00:13:07,467 --> 00:13:08,467
Bacon fat.
411
00:13:08,467 --> 00:13:10,266
Grill our pork
shoulder and ham.
412
00:13:10,266 --> 00:13:11,467
Salt and pepper.
413
00:13:11,467 --> 00:13:13,300
Now let that caramelize
and get nice and crispy.
414
00:13:13,367 --> 00:13:14,867
[Guy] Saltiness of
the provolone.
415
00:13:14,867 --> 00:13:16,100
Creaminess of the cheddar.
416
00:13:16,166 --> 00:13:17,266
Tang of the Swiss.
417
00:13:17,266 --> 00:13:18,166
[Drew] Homemade aioli.
418
00:13:18,166 --> 00:13:19,100
Dijon mustard.
419
00:13:19,166 --> 00:13:20,500
And our whole grain mustard.
420
00:13:20,567 --> 00:13:21,867
Taking it
coast to coast, folks.
421
00:13:21,867 --> 00:13:22,867
[Drew] Homemade pickles.
422
00:13:22,867 --> 00:13:23,834
Pickled shallots.
423
00:13:23,834 --> 00:13:24,967
The meat. The cheese.
424
00:13:24,967 --> 00:13:25,934
The bacon fat.
425
00:13:25,967 --> 00:13:27,367
And then we're going
to the panini machine.
426
00:13:27,367 --> 00:13:28,667
That's the La Havana panini.
427
00:13:31,200 --> 00:13:32,667
You just discovered
the pro trick.
428
00:13:32,667 --> 00:13:34,200
You drip it right
on top of your chips.
429
00:13:34,266 --> 00:13:37,367
Usually I go for the shirt,
but that's now worked
into the chips.
430
00:13:37,367 --> 00:13:39,867
That's the one thing there's
not in the shopping center
is a dry cleaner.
431
00:13:39,867 --> 00:13:41,000
Is there a gym?
432
00:13:41,066 --> 00:13:43,066
'Cause with this stuff
that's going on here,
433
00:13:43,066 --> 00:13:44,200
you should have a gym
right next door.
434
00:13:46,767 --> 00:13:48,500
Roasted pork is delicious.
435
00:13:48,567 --> 00:13:50,734
The pickles and the acidity
of the shallots.
436
00:13:50,734 --> 00:13:52,166
That chefs this thing up.
437
00:13:52,166 --> 00:13:54,367
Good depth of flavor
coming through from the aioli.
438
00:13:54,367 --> 00:13:56,734
The panini, you get a crack
when you bite into it.
439
00:13:56,734 --> 00:13:57,667
And you know you're there.
440
00:13:57,667 --> 00:13:59,166
He knows about the [growls].
441
00:13:59,166 --> 00:14:00,467
[woman] I have
the La Havana panini.
442
00:14:00,467 --> 00:14:01,767
Taste some sweetness in it.
443
00:14:01,834 --> 00:14:02,734
You can taste the meat.
444
00:14:02,734 --> 00:14:04,300
And then that pickle flavor.
445
00:14:04,367 --> 00:14:06,166
-This is magic.
-Can't be fickle
with the pickle.
446
00:14:06,166 --> 00:14:07,667
Gluten free Smokey Tom.
447
00:14:07,734 --> 00:14:10,367
You eat something,
and you feel good afterwards.
448
00:14:10,367 --> 00:14:13,000
You just go cruise right
through that strip mall,
you would never see it.
449
00:14:13,000 --> 00:14:14,834
Honest food
done the right way.
450
00:14:14,834 --> 00:14:17,066
That's why you watch Triple D.
Great job.
451
00:14:19,066 --> 00:14:20,200
Coming up.
452
00:14:20,200 --> 00:14:22,100
We're headed north
to Healdsburg, California...
453
00:14:22,100 --> 00:14:23,300
Take a picture on this one.
454
00:14:23,300 --> 00:14:25,600
'Cause this is not something
you see every day out of me.
455
00:14:25,667 --> 00:14:28,266
...To enjoy blowing the roof
off with their meat...
456
00:14:28,266 --> 00:14:29,767
This is outstanding.
457
00:14:29,834 --> 00:14:32,467
...and taking a familiar
favorite to new heights.
458
00:14:32,467 --> 00:14:35,567
We should just lock down
and just try every pizza.
459
00:14:35,567 --> 00:14:36,634
Didn't that sound
like a good idea?
460
00:14:42,867 --> 00:14:45,367
So we're here in beautiful
Healdsburg, California,
461
00:14:45,367 --> 00:14:47,266
which is in Sonoma county,
where I live.
462
00:14:47,266 --> 00:14:49,166
And this right here
is the Healdsburg plaza.
463
00:14:49,166 --> 00:14:50,467
And around this:
464
00:14:50,467 --> 00:14:52,567
some of
the greatest restaurants
in the Wine Country.
465
00:14:52,567 --> 00:14:54,867
And if I shot 'em all, well,
it'd be a miniseries.
466
00:14:54,867 --> 00:14:57,567
No, we're here to check out
a restaurant
by one of my favorite chefs,
467
00:14:57,567 --> 00:14:59,000
Chef Dustin Valette.
468
00:14:59,000 --> 00:15:01,100
Now, the restaurant
is called The Matheson.
469
00:15:01,100 --> 00:15:02,867
And that's too high-end
for Triple D.
470
00:15:02,867 --> 00:15:05,767
But on top of the Matheson,
he's got a funky joint
471
00:15:05,767 --> 00:15:07,900
with a scratch-making
just about everything.
472
00:15:07,967 --> 00:15:09,600
This is Roof 106.
473
00:15:10,734 --> 00:15:12,066
The rooftops are
a go-to place.
474
00:15:12,066 --> 00:15:13,734
Prime New York
with truffle butter.
475
00:15:13,734 --> 00:15:16,166
It's, like, high-quality
local ingredients.
476
00:15:16,166 --> 00:15:18,667
They work really hard
to make sure
everybody feels welcome.
477
00:15:18,734 --> 00:15:20,367
Shishito peppers
with pepperoni.
478
00:15:20,367 --> 00:15:24,767
It's a very special place,
but not one that we keep
just for special occasions.
479
00:15:24,767 --> 00:15:26,133
[Guy] No problem.
480
00:15:26,133 --> 00:15:28,467
Because Chef-owner,
Dustin Valette
and Chef Brian
481
00:15:28,467 --> 00:15:32,000
have a two-in-one
farm-to-table deal
for any situation.
482
00:15:32,000 --> 00:15:33,667
This is where I come
for special occasions.
483
00:15:33,734 --> 00:15:35,200
Down here, to The Matheson.
484
00:15:35,200 --> 00:15:38,667
But at any time of the day,
you could show
upstairs to the rooftop.
485
00:15:38,734 --> 00:15:41,367
-Thar's it.
-And have artisan pizza.
486
00:15:41,367 --> 00:15:43,567
Charcuterie made from scratch.
487
00:15:43,567 --> 00:15:45,400
One charcuterie board
in the window.
488
00:15:45,467 --> 00:15:47,300
Charcuterie's always
a staple here.
489
00:15:47,367 --> 00:15:50,367
There's the best
chicken liver mousse
you've ever had in your life.
490
00:15:50,367 --> 00:15:52,867
The choices that you have
on that board are
pretty limitless.
491
00:15:53,967 --> 00:15:55,000
So, let's break this down.
492
00:15:55,000 --> 00:15:56,200
We're gonna take
the whole hog.
493
00:15:56,266 --> 00:15:57,667
Raised right here
in Sonoma county.
494
00:15:57,667 --> 00:15:59,033
We're gonna use everything.
495
00:15:59,033 --> 00:16:01,567
First thing we do
is we're gonna take out
just the prosciutto.
496
00:16:01,567 --> 00:16:04,667
[Guy] I think the ham
of the hog
is my all-time favorite.
497
00:16:04,667 --> 00:16:05,934
[Dustin]
We're gonna take off
the belly.
498
00:16:05,934 --> 00:16:08,100
-We use that
for pork belly pizza later.
-[Guy] Got it.
499
00:16:08,166 --> 00:16:09,100
[Dustin] We're pulling
off the loin.
500
00:16:09,100 --> 00:16:10,100
The back strap.
501
00:16:10,166 --> 00:16:11,066
[Dustin] And this is
what we use for the lumbo.
502
00:16:11,066 --> 00:16:12,400
-Next?
-Coppa cut.
503
00:16:12,400 --> 00:16:13,734
-We're gonna carve
off this nice little piece.
-[Guy] Right.
504
00:16:13,734 --> 00:16:15,900
Everybody gets the same
original cure?
505
00:16:15,967 --> 00:16:16,867
[Dustin] Exact same one.
506
00:16:16,867 --> 00:16:18,266
Kosher salt. Sugar.
507
00:16:18,266 --> 00:16:20,567
Toasted coriander.
Toasted fennel seeds.
508
00:16:20,567 --> 00:16:21,467
Celery salt.
509
00:16:21,467 --> 00:16:22,567
Toasted peppercorns.
510
00:16:22,567 --> 00:16:23,867
Rub this loin, right.
511
00:16:23,867 --> 00:16:25,200
Cure five to seven days.
512
00:16:25,266 --> 00:16:26,967
Then we're gonna age it
for about three months.
513
00:16:26,967 --> 00:16:28,133
The prosciutto.
514
00:16:28,133 --> 00:16:30,767
We're gonna age this guy
for about a month in the salt.
515
00:16:30,767 --> 00:16:32,100
[Guy] How long are these
prosciuttos hanging?
516
00:16:32,100 --> 00:16:33,266
[Dustin] At least 18 months.
517
00:16:33,266 --> 00:16:35,166
This right here
is a three-year-old
prosciutto.
518
00:16:35,767 --> 00:16:36,667
That's not too shabby, huh?
519
00:16:37,367 --> 00:16:38,266
These are our coppas.
520
00:16:38,266 --> 00:16:40,300
Rub this.
Age it 60 to 75 days.
521
00:16:40,367 --> 00:16:41,266
[Guy] Next up, Chef?
522
00:16:41,300 --> 00:16:42,300
We have a little
chicken liver mousse.
523
00:16:42,367 --> 00:16:43,467
I'm not a big liver fan.
524
00:16:43,467 --> 00:16:44,867
But let's make the mousse.
525
00:16:44,867 --> 00:16:46,867
[Dustin] A little bit of oil.
Cleaned, brined,
526
00:16:46,867 --> 00:16:48,567
and then milk-soaked
chicken livers.
527
00:16:48,567 --> 00:16:49,834
These guys are still
medium-rare style.
528
00:16:49,834 --> 00:16:51,100
That's how I always like
my livers.
529
00:16:51,166 --> 00:16:52,266
[Dustin] Taking that same pan.
530
00:16:52,266 --> 00:16:53,734
Add in a little bit of bacon.
531
00:16:53,734 --> 00:16:55,000
Garlic. Shallots.
532
00:16:55,000 --> 00:16:56,166
Deglaze with little bit
of brandy.
533
00:16:56,166 --> 00:16:57,100
Ah!
534
00:16:57,100 --> 00:16:58,767
We've never had flambe
on Triple D.
535
00:16:58,834 --> 00:17:00,467
[Dustin] Add our
chicken livers.
536
00:17:00,467 --> 00:17:01,667
We're gonna put in
in our food-processor.
537
00:17:01,734 --> 00:17:03,467
Butter. Salt. Sherry.
538
00:17:03,467 --> 00:17:04,867
We're gonna puree
these together.
539
00:17:04,867 --> 00:17:07,000
And we're gonna pass
this chicken liver mousse.
540
00:17:07,066 --> 00:17:08,467
And then to put body to it...
541
00:17:08,467 --> 00:17:09,667
[Dustin]
A little bit of whipped
creme fraiche.
542
00:17:09,667 --> 00:17:10,700
That you make.
543
00:17:10,700 --> 00:17:11,767
[Dustin] And we're gonna
let it set overnight.
544
00:17:11,834 --> 00:17:13,100
And we can finally
get something to eat.
545
00:17:14,567 --> 00:17:15,467
All right. Give me
the rundown.
546
00:17:15,500 --> 00:17:16,834
Prosciutto, lumbo,
two different salamis.
547
00:17:16,834 --> 00:17:18,467
Local cheeses.
548
00:17:18,467 --> 00:17:19,467
Pickled veggies.
549
00:17:19,467 --> 00:17:20,467
Olives.
550
00:17:20,467 --> 00:17:21,667
Apricot mustard.
551
00:17:21,667 --> 00:17:22,834
-Chicken liver mousse.
-[Guy] It looks like
ice cream.
552
00:17:22,834 --> 00:17:24,100
But just with chicken liver.
553
00:17:24,166 --> 00:17:25,967
-And last but not least...
-[Dustin] Flatbread.
554
00:17:25,967 --> 00:17:27,367
Take a picture on this one.
555
00:17:27,367 --> 00:17:29,367
'Cause this is not something
you see everyday out of me.
556
00:17:31,000 --> 00:17:36,200
The chicken liver mousse here
is the silkiest, richest,
creamiest...
557
00:17:37,767 --> 00:17:39,467
You know what makes it?
The little sherry kiss.
558
00:17:39,467 --> 00:17:41,667
This is outstanding.
559
00:17:41,734 --> 00:17:42,834
Everything here has a story.
560
00:17:42,867 --> 00:17:44,600
That makes me love it
even that much more.
561
00:17:44,667 --> 00:17:46,000
Everything, fantastic.
562
00:17:46,000 --> 00:17:47,266
[woman] The charcuterie board.
563
00:17:47,266 --> 00:17:49,867
The chicken liver:
it's buttery.
564
00:17:49,867 --> 00:17:51,734
Melts right over your tongue.
565
00:17:51,734 --> 00:17:55,266
All those little salty bites-
it's perfect to go
with a glass of wine.
566
00:17:55,266 --> 00:17:57,166
This is Bob Cabral.
He's a legend
in the wine world.
567
00:17:57,166 --> 00:18:00,266
Roof 106 is definitely
the gathering place.
568
00:18:00,266 --> 00:18:01,767
You run into everybody.
569
00:18:01,767 --> 00:18:04,767
It's beautiful space.
Unpretentious. Great vibe.
570
00:18:04,767 --> 00:18:05,667
Enjoy.
571
00:18:05,734 --> 00:18:06,600
[Guy] Favorite thing
on the menu.
572
00:18:06,600 --> 00:18:09,367
I really like
this pork belly pizza.
573
00:18:09,367 --> 00:18:10,734
It's to die for.
574
00:18:10,734 --> 00:18:14,000
I don't know what
they do with the crust,
but [kiss] amazing.
575
00:18:14,066 --> 00:18:15,467
We go really deep
on our pizza dough.
576
00:18:15,467 --> 00:18:19,000
Using yeast made for wine,
we created what's called
a poolish.
577
00:18:19,066 --> 00:18:20,567
-[Guy] Oh, my God.
-[Brian] You see
that activity in there?
578
00:18:20,567 --> 00:18:22,000
Pour a little bit
of the water.
579
00:18:22,066 --> 00:18:23,667
Dump it into the bowl.
580
00:18:23,734 --> 00:18:25,266
See how stringy that is.
581
00:18:25,266 --> 00:18:27,734
That's the gluten
already developing
a little bit with that mix.
582
00:18:27,734 --> 00:18:29,000
And that's what's gonna
give you the great bite.
583
00:18:29,066 --> 00:18:30,567
[Brian] Cold filtered water.
584
00:18:30,567 --> 00:18:32,734
More yeast.
Extra virgin olive oil.
585
00:18:32,734 --> 00:18:34,367
Whole-grain flour.
586
00:18:34,367 --> 00:18:35,734
Softer wheat flour in.
587
00:18:35,767 --> 00:18:40,100
Salt. We're gonna end up
fermenting this dough
for 72 hours.
588
00:18:40,166 --> 00:18:43,367
Now we're into the pork belly
that we took
and put the brine on.
589
00:18:43,367 --> 00:18:44,567
-Yep. Exactly
-Got it.
590
00:18:44,567 --> 00:18:46,867
It goes into the vac seal bag.
591
00:18:46,867 --> 00:18:48,467
We drop it
in our immersion circulator.
592
00:18:48,467 --> 00:18:50,066
70 degrees Celsius.
593
00:18:50,066 --> 00:18:52,100
Wait, wait, wait, wait,
wait, wait, wait, wait.
594
00:18:52,166 --> 00:18:53,200
[both laugh]
595
00:18:53,266 --> 00:18:55,367
Don't start with
the Celsius thing.
596
00:18:55,367 --> 00:18:57,367
What temperature
is that? About 160?
597
00:18:57,367 --> 00:18:58,400
[Brian] Yeah.
About 160 degrees.
598
00:18:58,467 --> 00:18:59,600
-[Guy] For how long?
-Two days.
599
00:18:59,667 --> 00:19:01,567
Pull it out,
and we chill overnight
600
00:19:01,567 --> 00:19:03,567
so that we can cut it
into really nice cubes.
601
00:19:03,567 --> 00:19:06,567
And then we let it melt
on the pizza when
we put it in the oven.
602
00:19:06,567 --> 00:19:08,266
Now roasted garlic
cream sauce
603
00:19:08,266 --> 00:19:10,100
-is going on this white pizza?
-Absolutely.
604
00:19:10,166 --> 00:19:11,200
Creme fraiche.
605
00:19:11,266 --> 00:19:12,367
Roasted garlic cloves.
606
00:19:12,367 --> 00:19:13,867
Oil from the roasted garlic.
607
00:19:13,867 --> 00:19:14,867
Kosher salt.
608
00:19:14,867 --> 00:19:15,767
Black pepper.
609
00:19:15,834 --> 00:19:17,667
Lemon zest. Chopped rosemary.
610
00:19:17,734 --> 00:19:19,000
Blend all of that together.
611
00:19:19,967 --> 00:19:21,600
That's, like, savory yoghurt.
612
00:19:21,667 --> 00:19:23,867
Can I just have
some in my hand?
613
00:19:23,867 --> 00:19:25,734
So, we don't throw
the dough here by hand.
614
00:19:25,734 --> 00:19:26,634
We go to a press.
615
00:19:26,667 --> 00:19:28,000
Press it just
for a couple of seconds.
616
00:19:28,066 --> 00:19:29,500
Some semolina.
617
00:19:29,567 --> 00:19:31,200
I like to call those
the pizza ball bearings.
618
00:19:31,266 --> 00:19:32,100
[Brian] Yes.
619
00:19:32,166 --> 00:19:33,367
Roasted garlic creme fraiche.
620
00:19:33,367 --> 00:19:34,567
Crispy pancetta.
621
00:19:34,567 --> 00:19:36,200
This is some diced Gruyere.
622
00:19:36,266 --> 00:19:37,100
Pork belly.
623
00:19:37,166 --> 00:19:38,400
[Guy] It's like
pork belly butter.
624
00:19:38,467 --> 00:19:39,367
[Brian] Red onions.
625
00:19:39,367 --> 00:19:40,767
And then right into the oven.
626
00:19:40,767 --> 00:19:42,567
-700 degrees.
-[Guy] Three minutes.
627
00:19:42,567 --> 00:19:44,367
Ooh! Look at the bubbles,
though.
628
00:19:44,367 --> 00:19:46,734
I just wanna talk about
the texture of the crust.
629
00:19:46,734 --> 00:19:48,400
[Brian] Gonna finish it
with a little bit
of fresh chive.
630
00:19:50,734 --> 00:19:52,967
You have such
big flavors in this.
631
00:19:52,967 --> 00:19:58,000
The richness of the pork belly
is so unctuous and creamy.
632
00:19:58,066 --> 00:20:01,266
Love the saltiness
that you're getting
from the Gruyere and pancetta.
633
00:20:01,266 --> 00:20:05,467
You need the respite
of the fresh chives
and of the red onion.
634
00:20:05,467 --> 00:20:07,000
That little bit of bacon-
I just put it in my mouth,
635
00:20:07,000 --> 00:20:08,567
-and it just dissolved.
-[Brian laughs]
636
00:20:08,567 --> 00:20:09,734
[Guy] Wow!
637
00:20:11,166 --> 00:20:14,100
We should just lock down
and just try every pizza.
638
00:20:14,166 --> 00:20:15,266
Didn't that sound
like a good idea?
639
00:20:15,266 --> 00:20:17,400
I got pork belly pizza
coming out of the oven.
640
00:20:17,467 --> 00:20:19,667
You get that smokey
wood-fire taste.
641
00:20:19,734 --> 00:20:21,667
Pork belly
is perfectly seasoned.
642
00:20:21,667 --> 00:20:25,767
And with creme fraiche,
it really is
a perfect blending.
643
00:20:25,767 --> 00:20:27,767
Crispy corn, fresh lime.
Table six.
644
00:20:27,834 --> 00:20:29,767
Definitely keeps you
on your toes
whenever you order things,
645
00:20:29,834 --> 00:20:31,767
but you're always
gonna love everything
that you eat.
646
00:20:31,834 --> 00:20:34,500
The price point might be a
little bit higher than the
average Triple
D joint,
647
00:20:34,567 --> 00:20:35,900
but you are
in the Wine Country.
648
00:20:35,900 --> 00:20:37,767
-Cheers, gentlemen.
Thanks for having me.
-Cheers, brother.
649
00:20:37,834 --> 00:20:39,567
Better give me a reservation
next time I wanna come here.
650
00:20:39,567 --> 00:20:41,100
[Dustin laughs]
651
00:20:41,100 --> 00:20:43,000
Was that a road trip or what?
652
00:20:43,066 --> 00:20:44,200
But don't worry.
653
00:20:44,200 --> 00:20:46,667
There's plenty more joints
all over this great country.
654
00:20:46,667 --> 00:20:50,000
I'll be looking for you
next time on Triple D.
655
00:20:50,000 --> 00:20:51,600
All right. Now we're ready
for the vanilla.
656
00:20:55,200 --> 00:20:56,867
Little slower
is probably better.
657
00:20:58,000 --> 00:20:58,467
[laughter]