I'm Guy Fieri, and we're rolling out,
looking for America's greatest Diners, Drive-ins and Dives.
This trip...
Cheers, gentlemen.
[Guy] ...we're cruising Cali...
"I learned some stuff I knew, and I learned some stuff I didn't knew."
...for some West Coast wonders.
It's not prison. No one's gonna take it from ya.
There's a rooftop oasis in Healdsburg...
Everything, fantastic.
...sweet and savory in San Diego...
This is magic.
[Guy] ...along with crazy Cajun...
Andouille wanna know or what?
...and some double trouble.
You have successfully figured out
how to give us two po' boys at once.
That's all right here, right now, on Triple D.
[opening theme playing]
So, I'm here with the San Diego legend:
the one and only Shane from Hodad's.
The son of the late, great Bossman.
Now, Shane, where are we in San Diego?
[Shane] Hillcrest. A lot of bars, restaurants.
A lot going on here. We're about two miles away from Gaslamp.
Okay, good. 'Cause I thought I was lost for a second.
I'm trying to take you to New Orleans.
Well, at least to a place that's serving up real-deal New Orleans food.
I hear there's a chef drove all the way out here, and he's doing it right.
Let's check it out. This is Nola on 5th.
Let's go. We got a full house out there.
I would gobble up the whole menu any day of the week.
Catfish going down.
Hearty, home cooking with a little bit of spice.
The shrimp and grits here.
Feels like New Orleans came to San Diego.
[Guy] Which actually happened by way of Andrew Boyer,
a cook from the Big Easy, who came here 27 years ago
to help a friend open some breweries.
I was just gonna stay for a summer.
[Guy] Nobody comes to San Diego for the summer
'cause it's an endless summer.
That is a true statement, for sure.
-[Guy] Right? -Yeah.
[Guy] I love New Orleans, love Cajun and Creole.
The highlights on the menu here?
[Andrew] Gumbo, etouffee, jambalaya.
Nola jambalaya is my absolute favorite. I love the chicken.
I'm a big fan of the andouille sausage they use here.
[Andrew] So, we're gonna start off
with homemade seasoning. We put this on everything.
Brown sugar.
I have never seen that much brown sugar.
Who taught you how to cook all this?
My buddy, Dave Prudhomme.
-Dave Prudhomme? -I wish it was Paul Prudhomme's son, but it's not.
-He just works here. -Oh, my, gosh. I just...
-My heart fluttered. -[laughs]
[Andrew] Garlic powder, cracked black pepper, onion powder,
cayenne pepper, kosher salt, oregano, little basil,
dry parsley, thyme.
We're looking pretty good.
We're gonna roast our boneless, skinless thigh meat.
Take some Cajun seasoning, put it into our combi oven
for about seven minutes on a high steam.
-Can use some of the fat and the juice out of it. -That's correct.
Now we're gonna make the stock.
Any great jambalaya has gotta come from a real stock.
-You can tell the difference immediately. -[Guy] Night and day.
[Andrew] Roasted chicken bones.
Mirepoix with a little garlic.
Water.
Let it cook four hours.
Okay, Chef. Fire up that pot.
[Andrew] We're gonna pour a little oil in there first to get started.
-What kinda oil? -That's a little extra virgin olive oil. [chuckles]
Our trinity.
Tomato paste. Let this cook down for about five minutes.
Chicken stock, a little hot sauce.
Whoo!
Crab boil seasoning, garlic, Cajun seasoning, liquid crab boil.
This is what really spices it up.
And then a little parsley.
Cook this down for about 15 to 20 minutes.
[Guy] Then we'll put in roasted chicken thigh,
-andouille sausage brought in... -[Andrew] From Louisiana.
Now what makes andouille, andouille?
Andouille we wanna know or what? [chuckles]
-[Shane laughs] -[Andrew] That's the seasoning blend that's made with it.
We'll add our rice.
The extra-long grain.
It cooks perfect every time.
60% of the time, it works every time.
Get it boiling, and then put it at a low temperature.
25 minutes.
And this will get a cover, you said?
Do not, ever, take jambalaya uncovered.
It's gonna burn the bottom, and every time you'll get that flavor and smell of the burn.
Take it off the heat and let it sit 10 to 15 minutes.
Let it bloom, let it dry a little bit.
[Andrew] New Orleans jambalaya.
-That one's for me. -I don't think you can eat all that.
[Andrew] Green onions on there. Give it a little color.
Some Leidenheimer's bread.
And you got the perfect bite.
A really flavorful jambalaya.
That is the best I've ever had.
It's mellow heat.
This long-grain rice, nice and toothsome.
Mmm.
Great rendering of the sausage. Love the chicken thigh.
You get the uniqueness of having the chicken seasoned by itself,
the sausage having its own flavoring,
and then the rice having its own base.
You get little different bites each time you take a bite.
-That is delicious. -Mmm.
Chicken and sausage jambalaya.
The sausage and the chicken really make the dish comer alive.
I am from 45 minutes south of New Orleans.
[Guy] How close was that to jambalaya you remember having as a kid?
-Spot on. -[Guy] Like, no question?
Grandma made it.
-We get a, "Grandma made it" stamp? -[laughs]
[woman] I've never been to New Orleans myself,
so this is kind of my little taste
of what I might expect in New Orleans.
I feel like I'm gonna see a parade go by any minute.
[Andrew] Po' boy's coming up.
Hanging out with my brother, Shane Hardin from Hodad's.
We're at Nola on 5th. When we come back, we're gonna try the...
Black and gold po' boy.
[man] You get the crunch of the shrimp
and the succulent juiciness of the roast beef.
Can't go wrong with that.
Dig that.
Jump in. Shane, you can have this part right here.
Yeah, I think we're getting towed right now.
-You told me that was a good place to park. -I towed you.
-I know you tol... Oh! Towed me -Oh, very good.
Welcome back. Triple D in San Diego, hanging out at Nola on 5th
with the one and only Shane Hardin. You know him from Hodad's.
And I gotta tell you, Chef, you are locked and loaded,
serving up true New Orleans style.
You need bread for the gumbo?
Good beer, good vibe, and great food.
Shrimp going on black and gold po' boys.
I love the black and gold po' boy.
The combination of the fried shrimp
and the beef just works perfectly together.
-Why black and gold? -The Saints' colors.
Saints is a, uh, field hockey team.
-Oh, gotcha. Thank you. -For real, they're good.
-I was-- Yeah. I'm sweating over here. -[Guy] They're really good.
[Andrew] I'm gonna take our top round.
We're actually gonna boil it first.
Versus roasted?
That's right. And what that'll do is allow us...
-To have boiled meat. -[Andrew] ...to strike the flavor out of the meat.
We'll use that to make our demi from there.
Pour that into the entire pot.
Who doesn't know how to pour water?
I do burgers. We don't have water.
-[Guy chuckles] -[Andrew] Kosher salt.
Cracked black pepper.
Whole peppercorns.
-[Guy] And the garlic. -[Andrew] Get this to a boil for 45 minutes.
Now, who taught you that?
[Andrew] A friend, actually.
They, uh, have a po' boy shop that is world-famous for their roast beef.
I have no idea what's going on right now, folks.
You're along for the journey with us.
Shane just figured out what water was.
[laughter]
[Andrew] We're gonna take our veal bones.
We use tomato paste and roast them at 400 degrees for 20 minutes.
And then add that to our stock.
-[Shane] So make it into a gravy. -[Andrew] Mirepoix now.
Rosemary, thyme. Whoo.
-Red wine. -[Guy] And a bunch of bay leaf.
[Andrew] Let this cook four hours to reduce it by half.
So, now what do we do with the meat?
[Andrew] Slice it, put the gravy on top.
-[Guy] Goes in the oven? -[Andrew] For an hour.
This is our base for our remoulade sauce.
A little mayo, Creole mustard.
That actually has a nice spice.
Garlic puree, Cajun seasoning,
hot sauce, a little lemon juice.
Mix this together.
A little olive oil.
I'll have a bowl of that, please.
-Right there. -Ta-da!
[Andrew] Then the last thing we have is the shrimp.
We're gonna run it through some buttermilk and flour
and put it in our fryer at 350 degrees for about three minutes.
Our house seasoning.
And then a little salt and pepper.
Now we have our Leidenheimer bread, remoulade sauce.
The shrimp on the bottom. Then we'll keep the rest, and we'll throw it
on the plate as a little lagniappe,
-as they say in New Orleans. -A little what?
A little lagniappe. A little something extra.
[Shane] How do you spell that?
-Wrong every time. -[laughs]
Lettuce, tomatoes,
pickles that we make in-house, as well.
Garlic aioli on top.
-And this is the beef. -[Guy] Look at this.
We're gonna top with the Leidenheimers, couple of picks,
and voila, our black and gold po' boy.
It's not prison.
-No one's gonna take it from ya. -[Andrew laughs]
[Guy] You have, successfully figured out
how to give us two po' boys at once.
One minute, you're getting crunchy shrimp and remoulade, and then you transition
right into this delicious, warm, shredded beef with the gravy.
Rich in flavor.
Leidenheimer makes all the difference in the world.
Pickled veg is a must.
A little unconventional.
-[Shane] This is your house. -Like my good buddy Steve Hutchinson said,
"I learned some stuff I knew, and I learned some stuff I didn't knew."
-[laughs] -Delicious, man. Not a thing I would change.
Ready to get down on the po' boys.
The beef is super tender.
-How's that po' boy? -It's unreal.
My buddy GT, who's the founder, by the way,
of VonZipper, my favorite glasses.
So juicy and gravy-ish.
He's in the marketing department. You can tell this.
Got the white chocolate bread pudding French toast for you.
I mean, you instantly just wanna dive
into anything that's put down in front of you.
It's an experience of all the senses.
There's either Cold Creole or Cajun music playing in the background here.
All the time.
[Guy] Check out a guy named Eric Lindell.
Great friend of mine.
-Have you heard of Cowboy Mouth? -Yeah.
Fred's a really good friend of mine.
-One, two, three. -[playing rock music]
-Thank you, brother. Congratulations. -Thank you so much.
-Proud of you. -Thanks, dude.
Wow!
Up next...
A scratch spot in San Diego...
That's why you watch Triple D.
...serving breakfast gone wild...
As simplistic as French toast is, this is absolutely the opposite of that.
...and lunch with a savory punch.
That chefs this thing up. [growls]
So, I'm here in anywhere, USA strip mall.
That's right. I mean, this can be a strip mall
you'd find in any part of the country,
but I'm about twenty minutes north of San Diego, in Sabre Springs.
Now, what do you have here, in the strip mall?
Let's see. You have an optometrist,
you've got a music store, a nails place.
You name it, they've got it.
So what should they have?
Exactly: a bakery.
Well, I hear this isn't just any bakery. No.
The chef, well, he's been trained.
It's a husband and wife team.
And I hear they're doing it from scratch, and it's the real deal.
This is Nutmeg bakery and cafe.
I've got a large Capri panini in the window.
The food is delicious. It's healthy, it's fresh.
They have locally sourced and organic ingredients.
[Guy] Which is the way owners, Drew and Michka Hoffos,
kick off the day at this scratch-made, breakfast, brunch, and lunch spot.
Why'd you call it Nutmeg?
Just made it up. There's no crazy story.
Well, no. Someone had the word, 'nutmeg.' before you made it up.
Don't take claim to that.
-Well, yeah. Yeah, yeah, yeah. -[Guy] Okay.
It spans sweet and savory, which is kind of what we like to do.
Flambeeing the banana fosters.
The banana foster French toast is absolutely delicious.
There's big caramelized bananas on top.
And when you bite into it, you'll get a little surprise.
-What are we making first? -Bananas foster French toast.
We're gonna start with the brown sugar streusel, which is the garnish.
Take me to flavor town, buddy. Let's see it.
[Drew] AP flour.
Brown sugar, unsalted butter.
Nutmeg, cinnamon, salt.
[Drew] Spin this till it's smooth.
Bake it at 325 for about 25 minutes.
[Guy] Till it completely dries out.
-[Drew] And then we'll crumble it. -[Guy] Next up.
Spiced ricotta filling.
Powdered sugar, allspice, nutmeg, cinnamon, pinch of salt.
That little pinch?
Okay, that makes me feel better.
[Drew] Ricotta here.
A boat-load of cream cheese and some vanilla.
So this is done.
-On to the custard. -[Drew] Local eggs.
Half-and-half, granulated sugar,
nutmeg, dry ginger, cinnamon, vanilla, and clove.
Got it.
-[Drew] Bread here. -[Guy] Brioche.
Make sure we get that custard to soak all the way into the center
-so we get the texture. -Nice and creamy all the way through. I got ya.
[Drew] Griddle on the flat top.
-Where's the banana? -They're coming.
We're letting them ripen. Then you get your bananas.
-I promise. -Geez! You're making me wait.
[Drew] We're ready to stuff here, with our spiced ricotta stuffing.
Oh, you mean stuff, stuff.
Now we're gonna heat 'em up, and while that's going,
-we'll make the bananas foster sauce. -Exactly.
Little bit of butter, granulated sugar.
[Guy] Bananas in?
Flambe with our single origin rum.
There you go.
[Drew] Heavy cream.
Three pieces per order.
'Cause I don't need more.
Absolutely. You would definitely not need more.
Wait, what did that mean?
-Uh, so next is the caramel. -[laughs]
[Drew] And a little bit of plate sauce.
Homemade streusel.
100% maple.
My son, Ryder, would just be going bananas for this.
The custard you put on the bread.
You get it all the way through.
-As simplistic as French toast is, in most instances... -[Drew] Right.
[Guy] ...this is absolutely the opposite of that.
The right amount of filling.
Good texture on the bread.
It's not overly sweet.
But that streusel is money.
I don't care what you put it on.
You could put it on a stale muffin.
-It's like a gravel road to flavor town. Delicious. -Thank you.
Bananas foster French toast.
The filling tastes like fall.
It's very creamy.
The sauce that's drizzled over it, it's sweet.
Amazing.
So she's no stranger to the Food Network.
The one and only Melisa d'Arabian.
I know Nutmeg well.
My daughter, Valentine, is gluten-free.
I can buy her treats here.
[Michka] We have banana coconut muffin,
and then we have our famous chocolate chip espresso scone, gluten free.
This is completely different than any other restaurant for breakfast.
And if you're coming a little later for lunch,
the sandwiches are really great.
Order in. Havana panini.
The Havana panini is one of the sandwiches I get all the time.
I love the homemade pickles.
It has pulled pork and the ham.
You just want to dig into it.
So we're into the La Havana sandwich.
[Drew] We're gonna make a real nice traditional pork stock.
We'll start with a little rendered bacon fat.
Bacon fat in a squirt bottle.
My new favorite thing.
[Drew] Tomato paste.
We'll deglaze with some red wine.
Pork trimmings.
Roasted mirepoix.
Our homemade chicken stock.
Rosemary. Thyme.
Bay leaf and parsley stems.
This goes about two hours.
We've got our trimmed pork shoulder here.
Rendered bacon fat.
Give it a good rub.
A dose of salt.
Toasted black pepper.
And then a little toasted cumin and coriander.
[Guy] Beautiful.
[Drew] We're gonna sear it both sides, right on the flat top.
Hit it with stock, and let it go how long?
[Drew] Two hours and 46 minutes.
What else are we gonna make?
The aioli.
Start with out eggs. Fresh garlic.
Celery salt.
Granulated onion.
Smoked paprika.
Cayenne.
Roasted garlic.
Fresh thyme.
Emulsify it.
We use a little bit of sunflower oil.
You can hear it thickening.
Salt. A little bit of white pepper.
Lemon juice for acidity.
[Guy] What do we have left in this?
Homemade pickles.
We're gonna start with a little champagne vinegar.
So boujee.
[Drew] Distilled vinegar.
Sugar. A bay leaf.
The only thing you can't buy more of in a kitchen is time.
Ah!
[Drew] Whole coriander seed.
Black peppercorns.
Boil the brine,
strain the aromatics out,
and cook the pickles until they're done.
Chef, let's do this.
Bacon fat.
Grill our pork shoulder and ham.
Salt and pepper.
Now let that caramelize and get nice and crispy.
[Guy] Saltiness of the provolone.
Creaminess of the cheddar.
Tang of the Swiss.
[Drew] Homemade aioli.
Dijon mustard.
And our whole grain mustard.
Taking it coast to coast, folks.
[Drew] Homemade pickles.
Pickled shallots.
The meat. The cheese.
The bacon fat.
And then we're going to the panini machine.
That's the La Havana panini.
You just discovered the pro trick.
You drip it right on top of your chips.
Usually I go for the shirt, but that's now worked into the chips.
That's the one thing there's not in the shopping center is a dry cleaner.
Is there a gym?
'Cause with this stuff that's going on here,
you should have a gym right next door.
Roasted pork is delicious.
The pickles and the acidity of the shallots.
That chefs this thing up.
Good depth of flavor coming through from the aioli.
The panini, you get a crack when you bite into it.
And you know you're there.
He knows about the [growls].
[woman] I have the La Havana panini.
Taste some sweetness in it.
You can taste the meat.
And then that pickle flavor.
-This is magic. -Can't be fickle with the pickle.
Gluten free Smokey Tom.
You eat something, and you feel good afterwards.
You just go cruise right through that strip mall, you would never see it.
Honest food done the right way.
That's why you watch Triple D. Great job.
Coming up.
We're headed north to Healdsburg, California...
Take a picture on this one.
'Cause this is not something you see every day out of me.
...To enjoy blowing the roof off with their meat...
This is outstanding.
...and taking a familiar favorite to new heights.
We should just lock down and just try every pizza.
Didn't that sound like a good idea?
So we're here in beautiful Healdsburg, California,
which is in Sonoma county, where I live.
And this right here is the Healdsburg plaza.
And around this:
some of the greatest restaurants in the Wine Country.
And if I shot 'em all, well, it'd be a miniseries.
No, we're here to check out a restaurant by one of my favorite chefs,
Chef Dustin Valette.
Now, the restaurant is called The Matheson.
And that's too high-end for Triple D.
But on top of the Matheson, he's got a funky joint
with a scratch-making just about everything.
This is Roof 106.
The rooftops are a go-to place.
Prime New York with truffle butter.
It's, like, high-quality local ingredients.
They work really hard to make sure everybody feels welcome.
Shishito peppers with pepperoni.
It's a very special place, but not one that we keep just for special occasions.
[Guy] No problem.
Because Chef-owner, Dustin Valette and Chef Brian
have a two-in-one farm-to-table deal for any situation.
This is where I come for special occasions.
Down here, to The Matheson.
But at any time of the day, you could show upstairs to the rooftop.
-Thar's it. -And have artisan pizza.
Charcuterie made from scratch.
One charcuterie board in the window.
Charcuterie's always a staple here.
There's the best chicken liver mousse you've ever had in your life.
The choices that you have on that board are pretty limitless.
So, let's break this down.
We're gonna take the whole hog.
Raised right here in Sonoma county.
We're gonna use everything.
First thing we do is we're gonna take out just the prosciutto.
[Guy] I think the ham of the hog is my all-time favorite.
[Dustin] We're gonna take off the belly.
-We use that for pork belly pizza later. -[Guy] Got it.
[Dustin] We're pulling off the loin.
The back strap.
[Dustin] And this is what we use for the lumbo.
-Next? -Coppa cut.
-We're gonna carve off this nice little piece. -[Guy] Right.
Everybody gets the same original cure?
[Dustin] Exact same one.
Kosher salt. Sugar.
Toasted coriander. Toasted fennel seeds.
Celery salt.
Toasted peppercorns.
Rub this loin, right.
Cure five to seven days.
Then we're gonna age it for about three months.
The prosciutto.
We're gonna age this guy for about a month in the salt.
[Guy] How long are these prosciuttos hanging?
[Dustin] At least 18 months.
This right here is a three-year-old prosciutto.
That's not too shabby, huh?
These are our coppas.
Rub this. Age it 60 to 75 days.
[Guy] Next up, Chef?
We have a little chicken liver mousse.
I'm not a big liver fan.
But let's make the mousse.
[Dustin] A little bit of oil. Cleaned, brined,
and then milk-soaked chicken livers.
These guys are still medium-rare style.
That's how I always like my livers.
[Dustin] Taking that same pan.
Add in a little bit of bacon.
Garlic. Shallots.
Deglaze with little bit of brandy.
Ah!
We've never had flambe on Triple D.
[Dustin] Add our chicken livers.
We're gonna put in in our food-processor.
Butter. Salt. Sherry.
We're gonna puree these together.
And we're gonna pass this chicken liver mousse.
And then to put body to it...
[Dustin] A little bit of whipped creme fraiche.
That you make.
[Dustin] And we're gonna let it set overnight.
And we can finally get something to eat.
All right. Give me the rundown.
Prosciutto, lumbo, two different salamis.
Local cheeses.
Pickled veggies.
Olives.
Apricot mustard.
-Chicken liver mousse. -[Guy] It looks like ice cream.
But just with chicken liver.
-And last but not least... -[Dustin] Flatbread.
Take a picture on this one.
'Cause this is not something you see everyday out of me.
The chicken liver mousse here is the silkiest, richest, creamiest...
You know what makes it? The little sherry kiss.
This is outstanding.
Everything here has a story.
That makes me love it even that much more.
Everything, fantastic.
[woman] The charcuterie board.
The chicken liver: it's buttery.
Melts right over your tongue.
All those little salty bites- it's perfect to go with a glass of wine.
This is Bob Cabral. He's a legend in the wine world.
Roof 106 is definitely the gathering place.
You run into everybody.
It's beautiful space. Unpretentious. Great vibe.
Enjoy.
[Guy] Favorite thing on the menu.
I really like this pork belly pizza.
It's to die for.
I don't know what they do with the crust, but [kiss] amazing.
We go really deep on our pizza dough.
Using yeast made for wine, we created what's called a poolish.
-[Guy] Oh, my God. -[Brian] You see that activity in there?
Pour a little bit of the water.
Dump it into the bowl.
See how stringy that is.
That's the gluten already developing a little bit with that mix.
And that's what's gonna give you the great bite.
[Brian] Cold filtered water.
More yeast. Extra virgin olive oil.
Whole-grain flour.
Softer wheat flour in.
Salt. We're gonna end up fermenting this dough for 72 hours.
Now we're into the pork belly that we took and put the brine on.
-Yep. Exactly -Got it.
It goes into the vac seal bag.
We drop it in our immersion circulator.
70 degrees Celsius.
Wait, wait, wait, wait, wait, wait, wait, wait.
[both laugh]
Don't start with the Celsius thing.
What temperature is that? About 160?
[Brian] Yeah. About 160 degrees.
-[Guy] For how long? -Two days.
Pull it out, and we chill overnight
so that we can cut it into really nice cubes.
And then we let it melt on the pizza when we put it in the oven.
Now roasted garlic cream sauce
-is going on this white pizza? -Absolutely.
Creme fraiche.
Roasted garlic cloves.
Oil from the roasted garlic.
Kosher salt.
Black pepper.
Lemon zest. Chopped rosemary.
Blend all of that together.
That's, like, savory yoghurt.
Can I just have some in my hand?
So, we don't throw the dough here by hand.
We go to a press.
Press it just for a couple of seconds.
Some semolina.
I like to call those the pizza ball bearings.
[Brian] Yes.
Roasted garlic creme fraiche.
Crispy pancetta.
This is some diced Gruyere.
Pork belly.
[Guy] It's like pork belly butter.
[Brian] Red onions.
And then right into the oven.
-700 degrees. -[Guy] Three minutes.
Ooh! Look at the bubbles, though.
I just wanna talk about the texture of the crust.
[Brian] Gonna finish it with a little bit of fresh chive.
You have such big flavors in this.
The richness of the pork belly is so unctuous and creamy.
Love the saltiness that you're getting from the Gruyere and pancetta.
You need the respite of the fresh chives and of the red onion.
That little bit of bacon- I just put it in my mouth,
-and it just dissolved. -[Brian laughs]
[Guy] Wow!
We should just lock down and just try every pizza.
Didn't that sound like a good idea?
I got pork belly pizza coming out of the oven.
You get that smokey wood-fire taste.
Pork belly is perfectly seasoned.
And with creme fraiche, it really is a perfect blending.
Crispy corn, fresh lime. Table six.
Definitely keeps you on your toes whenever you order things,
but you're always gonna love everything that you eat.
The price point might be a little bit higher than the average Triple D joint,
but you are in the Wine Country.
-Cheers, gentlemen. Thanks for having me. -Cheers, brother.
Better give me a reservation next time I wanna come here.
[Dustin laughs]
Was that a road trip or what?
But don't worry.
There's plenty more joints all over this great country.
I'll be looking for you next time on Triple D.
All right. Now we're ready for the vanilla.
Little slower is probably better.
[laughter]