1 00:00:00,934 --> 00:00:00,967  (D                              2 00:00:00,967 --> 00:00:01,001  (Dyn                            3 00:00:01,001 --> 00:00:01,034  (Dynam                          4 00:00:01,034 --> 00:00:01,067  (Dynamic                        5 00:00:01,067 --> 00:00:01,101  (Dynamic m                      6 00:00:01,101 --> 00:00:01,134  (Dynamic mus                    7 00:00:01,134 --> 00:00:01,167  (Dynamic music                  8 00:00:01,167 --> 00:00:03,636  (Dynamic music)                 9 00:00:03,737 --> 00:00:07,307 ♪                                10 00:00:07,407 --> 00:00:08,608   Mena:                             For a storied city            11 00:00:08,708 --> 00:00:11,678 that's Constitution this,           Liberty Bell that;            12 00:00:11,778 --> 00:00:14,981  the Historic Birthplace         of the United States of America; 13 00:00:15,081 --> 00:00:17,817   and Rocky Balboa's hometown;   14 00:00:17,917 --> 00:00:20,320 you'd think it's culinary         rep might precede it--          15 00:00:20,420 --> 00:00:21,688   but who says,                  16 00:00:21,788 --> 00:00:24,391  "Philadelphia,                     what a food city!""           17 00:00:24,491 --> 00:00:27,060  Well, let me tell you,          18 00:00:27,160 --> 00:00:30,730    the City of Brotherly Love      surprises the hell out of me   19 00:00:30,830 --> 00:00:32,732  with its hyper-creative           vegan restos                   20 00:00:32,832 --> 00:00:35,335   and virtuoso live-fire chefs.  21 00:00:35,435 --> 00:00:39,572   Straight-up, the food           here absolutely kicks.          22 00:00:39,672 --> 00:00:42,075  Wedged between                  Washington and New York,         23 00:00:42,175 --> 00:00:45,078  Philly can fly                  under the radar.                 24 00:00:45,178 --> 00:00:46,913   It's known as                     a blue-collar town            25 00:00:47,013 --> 00:00:49,182  that loves its                     meat and potatoes,            26 00:00:49,282 --> 00:00:50,850 but it's somehow                   become a hub                   27 00:00:50,950 --> 00:00:52,819  of vegan energy                   in the last decade--           28 00:00:52,919 --> 00:00:55,155    powered by                      independent thinkers,          29 00:00:55,255 --> 00:00:57,424 punk rock entrepreneurs,         30 00:00:57,524 --> 00:01:00,827    community, and yes,           the Philly Cheese Steak.         31 00:01:00,927 --> 00:01:02,862 ♪                                32 00:01:02,962 --> 00:01:04,697    And they're all cooking up    Northeastern comfort food        33 00:01:04,798 --> 00:01:07,901    that's the surprise            underdog of the season.         34 00:01:08,001 --> 00:01:09,936   Wow!                              This is phenomenal!           35 00:01:10,036 --> 00:01:12,439   Philly punches above           its weight class.                36 00:01:12,539 --> 00:01:15,875    Time to get                     in the ring and eat.           37 00:01:15,975 --> 00:01:21,181   (Street din)                   38 00:01:21,281 --> 00:01:23,349 ♪                                39 00:01:23,450 --> 00:01:25,452 I'm Mena Massoud.                40 00:01:25,552 --> 00:01:27,954  I'm travelling                  across the world                 41 00:01:28,054 --> 00:01:30,924 and eating my way through           some of the coolest cities    42 00:01:31,024 --> 00:01:33,893  to show you how                 beautiful meals,                 43 00:01:33,993 --> 00:01:37,030  talented chefs                  and restaurateurs                44 00:01:37,130 --> 00:01:41,534   are making plant-based living  delicious and attainable.        45 00:01:41,634 --> 00:01:43,937    So join me                      as I show you                  46 00:01:44,037 --> 00:01:46,940 how the world is                  evolving vegan.                 47 00:01:47,040 --> 00:01:49,175 ♪                                48 00:01:51,311 --> 00:01:53,947   (Dynamic instrumental music)   49 00:01:54,047 --> 00:01:56,382 ♪                                50 00:01:56,483 --> 00:01:58,451  What better way                 to get the tea on Philly         51 00:01:58,551 --> 00:02:01,321   than visiting                     Philadelphia food royalty?    52 00:02:01,421 --> 00:02:03,423    That's the story of             Miss Rachel's Pantry,          53 00:02:03,523 --> 00:02:06,459  an exclusive prix fixe,           one-seating-a-night,           54 00:02:06,559 --> 00:02:08,228  resto-come-supper-club          55 00:02:08,328 --> 00:02:10,497   run by Rachel Klein.           56 00:02:10,597 --> 00:02:12,732    She's on a quest to              re-create her grandmother's   57 00:02:12,832 --> 00:02:16,035   1950's luncheonette,              but vegan.                    58 00:02:16,136 --> 00:02:17,437  Rachel's one of                 the women putting                59 00:02:17,537 --> 00:02:19,939    Philly's vegan food           scene on the map,                60 00:02:20,039 --> 00:02:21,407 and served notice in '22         61 00:02:21,508 --> 00:02:24,477  when she slayed                    Bobby Flay on national TV.    62 00:02:24,577 --> 00:02:26,946   Today, we're getting           the inside scoop                 63 00:02:27,046 --> 00:02:29,282 on how she makes                    her knock-out pasta           64 00:02:29,382 --> 00:02:30,850  with delicious                  yet surprising fillings,         65 00:02:30,950 --> 00:02:34,154   alongside her                    partner, Chef Rodger.          66 00:02:34,254 --> 00:02:35,321    What kind of pasta             are we making?                  67 00:02:35,421 --> 00:02:36,523    We're gonna                   make cappellacci.                68 00:02:36,623 --> 00:02:38,358 Cappellacci.                       Cappellacci?                   69 00:02:38,458 --> 00:02:40,126    Which is a, it's a              ravioli, essentially,          70 00:02:40,226 --> 00:02:41,561   but it's like                   a little more elegante.         71 00:02:41,661 --> 00:02:42,695 Rachel: Elegante.                72 00:02:42,795 --> 00:02:43,863  Rodger:                           That's how you say it, right?  73 00:02:43,963 --> 00:02:44,864   Mena:                           That's Philly ravioli.          74 00:02:44,964 --> 00:02:45,865 Philly for elegant, yeah.        75 00:02:45,965 --> 00:02:47,267   Mena:                           Cappellacci-hails from          76 00:02:47,367 --> 00:02:50,503    Ferrerra, Italy and              translates to little hats,    77 00:02:50,603 --> 00:02:52,805 said to resemble                 local's headgear.                78 00:02:52,906 --> 00:02:54,307    What kind of flour            do we have here?                 79 00:02:54,407 --> 00:02:57,143  We're using just basic             double-zero flour.            80 00:02:57,243 --> 00:02:58,811 We're gonna make                    a little well here            81 00:02:58,912 --> 00:03:00,713   and we're gonna start             with some Schuylkill Punch    82 00:03:00,813 --> 00:03:02,849  Rachel: Water.                  AKA Philly tap water.            83 00:03:02,949 --> 00:03:04,117    (Laughing)                    84 00:03:04,217 --> 00:03:05,118   Yeah.                          85 00:03:05,218 --> 00:03:06,553 Have little olive                  oil in the well, too.          86 00:03:06,653 --> 00:03:07,687   Yes.                           87 00:03:07,787 --> 00:03:09,322 Rodger: And then,                   we're going with one finger   88 00:03:09,422 --> 00:03:11,157   'cause it's a little             easier to work with.           89 00:03:11,257 --> 00:03:12,859    You don't stick your whole       mitt in there, essentially.   90 00:03:12,959 --> 00:03:13,860   Okay.                          91 00:03:13,960 --> 00:03:16,329  Rachel:                         And it's also always good        92 00:03:16,429 --> 00:03:18,097  to start with less water...      Right.                          93 00:03:18,198 --> 00:03:19,432  'Cause you can always add it... 94 00:03:19,532 --> 00:03:20,967   Both:                            But you can't take it away...  95 00:03:21,067 --> 00:03:22,001   Yet!                           96 00:03:22,101 --> 00:03:23,336  I'm glad we're                  on the same page.                97 00:03:23,436 --> 00:03:24,504  We are.                         I see you.                       98 00:03:24,604 --> 00:03:26,506   Mena: It's really not           that many ingredients.          99 00:03:26,606 --> 00:03:27,707 Rodger: Yep.                     It's not.                        100 00:03:27,807 --> 00:03:29,209   Mena: So people could             definitely do this at home.   101 00:03:29,309 --> 00:03:30,677  Absolutely.                     Rodger: Very easily.             102 00:03:30,777 --> 00:03:31,711   So I'll have                     you kneed it.                  103 00:03:31,811 --> 00:03:33,112   Okay.                          104 00:03:33,213 --> 00:03:35,782 So what we do is fold it in half towards yourself and then        105 00:03:35,882 --> 00:03:37,750    take your palm and stretch      it forward like that.          106 00:03:37,850 --> 00:03:39,686   Mena:                             What we're doing right now    107 00:03:39,786 --> 00:03:42,989    is essentially just getting   all those gluten proteins        108 00:03:43,089 --> 00:03:46,993   to kind of work themselves in  and get a little firmer.         109 00:03:47,093 --> 00:03:48,394    Rachel: Yeah.                 Rodger: Exactly.                 110 00:03:48,494 --> 00:03:50,230   Wow, this is                      a lot of work, man.           111 00:03:50,330 --> 00:03:51,231   Yeah, I know.                  112 00:03:51,331 --> 00:03:52,865  Rachel:                            You're doing great.           113 00:03:52,966 --> 00:03:55,168   Okay, how much longer           are we doing this for?          114 00:03:55,268 --> 00:03:57,103    (Laughing)                    115 00:03:57,203 --> 00:03:58,705  Rodger:                           So we'll just get this thin.   116 00:03:58,805 --> 00:04:00,640   Mena:                             You guys do a multi-course    117 00:04:00,740 --> 00:04:02,408   service every night.            Rachel: We do. Every night.     118 00:04:02,508 --> 00:04:04,277  Right,                            it's not a la carte?           119 00:04:04,377 --> 00:04:05,778  Nope.                            It's a prix fixe menu.          120 00:04:05,878 --> 00:04:07,814   It is, yeah.                   And there's always pasta         121 00:04:07,914 --> 00:04:09,282    which means Rodger's always    touching dough.                 122 00:04:09,382 --> 00:04:10,650    Mena: Rodger's always here.   123 00:04:10,750 --> 00:04:13,686    His-- when Rog gets              cranky, as we like to say.    124 00:04:13,786 --> 00:04:17,156    (Cranking)                    125 00:04:17,257 --> 00:04:19,225    Mena: Nice.                   126 00:04:19,325 --> 00:04:20,793  This is getting                    longer and longer,            127 00:04:20,893 --> 00:04:21,961    thinner and thinner there.    128 00:04:22,061 --> 00:04:23,096    Rodger: Longer and longer.    129 00:04:23,196 --> 00:04:24,130  Mena: Can I get a pass?         130 00:04:24,230 --> 00:04:25,398   Rodger: Sure.                  131 00:04:25,498 --> 00:04:27,166   You can just pull it            very gently as you go.          132 00:04:27,267 --> 00:04:29,002   Rachel: Oh, you're doing it.     Look at you.                   133 00:04:29,102 --> 00:04:32,238   Rodger: Easy does it.           Incredible job.                 134 00:04:32,338 --> 00:04:34,407    Mena: Look at that. See, I       didn't mess it up for you.    135 00:04:34,507 --> 00:04:35,541 Incredible job, perfect.         136 00:04:35,642 --> 00:04:36,709  Rachel: I know,                  everything's wonderful.         137 00:04:36,809 --> 00:04:38,144 Mena: That's so fun!             Rachel: Isn't it?                138 00:04:38,244 --> 00:04:40,213  Rodger: We're going to use this  wolverine looking contraption.  139 00:04:40,313 --> 00:04:41,347  Wow-za!                         140 00:04:41,447 --> 00:04:44,083  Rodger: Press real hard            all the way across.           141 00:04:44,183 --> 00:04:45,618 Alright.                         142 00:04:45,718 --> 00:04:48,054 ♪                                143 00:04:48,154 --> 00:04:49,055   Yay!                           144 00:04:49,155 --> 00:04:50,056  Bravo.                          145 00:04:50,156 --> 00:04:51,224    Rachel: You're doing good.    146 00:04:51,324 --> 00:04:54,027 ♪                                147 00:04:54,127 --> 00:04:57,397 You've got, like, apples            and figs and dates.           148 00:04:57,497 --> 00:04:59,899  This is all going in the pasta? 149 00:04:59,999 --> 00:05:01,334  Rachel: It is.                  150 00:05:01,434 --> 00:05:05,338  We make a cashew chevre and it   all blends in and that's where  151 00:05:05,438 --> 00:05:07,540  you're going to shine;          you're going to pipe it.         152 00:05:07,640 --> 00:05:08,641    Well let's pipe it.           153 00:05:08,741 --> 00:05:12,712 ♪                                154 00:05:12,812 --> 00:05:14,247   Alright, how am I doing here?  155 00:05:14,347 --> 00:05:16,149  You're doing great,               super good, yeah.              156 00:05:16,249 --> 00:05:17,583 ♪                                157 00:05:17,684 --> 00:05:19,819    Alright, well Rodger we're       going to fold 'em up here.    158 00:05:19,919 --> 00:05:21,154    Yes we are.                   159 00:05:21,254 --> 00:05:23,323  I'll show you what the            shape is going to look like.   160 00:05:23,423 --> 00:05:26,426 ♪                                161 00:05:26,526 --> 00:05:27,927 Mena: Oh.                        162 00:05:28,027 --> 00:05:29,262  And then we'll do a couple, so. 163 00:05:29,362 --> 00:05:31,064 Mena: That is very cute.         164 00:05:31,164 --> 00:05:33,032 Rodger: That's how we do           our Cappellicci here.          165 00:05:33,132 --> 00:05:34,334 ♪                                166 00:05:34,434 --> 00:05:35,902  So we'll go end to end.         167 00:05:36,002 --> 00:05:37,070 Mena: End to end.                168 00:05:37,170 --> 00:05:38,204   Rodger: Triangle to triangle.  169 00:05:38,304 --> 00:05:39,305    Mena: Yup.                    170 00:05:39,405 --> 00:05:40,707 Rodger: And then you             just gently seal it.             171 00:05:40,807 --> 00:05:43,910    Spin it around and create a     little dimple on both sides.   172 00:05:44,010 --> 00:05:46,212  Mena: Okay, I think I'm ready.  173 00:05:46,312 --> 00:05:48,881 There's your first one.            Thank you very much.           174 00:05:48,981 --> 00:05:50,216 Alright.                         175 00:05:50,316 --> 00:05:52,285    So up and around...           176 00:05:52,385 --> 00:05:54,153  some dimples...                 177 00:05:54,253 --> 00:05:59,525 ♪                                178 00:05:59,625 --> 00:06:00,893 ...Okay.                         179 00:06:00,993 --> 00:06:02,995   Not a-- I's going to           get-- it's getting there.        180 00:06:03,096 --> 00:06:04,397  This is the comparison.         181 00:06:04,497 --> 00:06:06,866   This is Rodger's after years    and this is my attempt at one.  182 00:06:06,966 --> 00:06:09,135 Rachel: Super good, yeah.        183 00:06:09,235 --> 00:06:12,505  Okay, so we have our beautiful,    little Cappellicci's here.    184 00:06:12,605 --> 00:06:14,440 Alright, here we                    go, slide them in.            185 00:06:14,540 --> 00:06:16,175  Beautiful, yay!                 186 00:06:16,275 --> 00:06:20,947  The Cappellacci boils for only     a few minutes, then bathes    187 00:06:21,047 --> 00:06:25,485   in a creamy sauce packed with   herbs, apples and coconut milk! 188 00:06:25,585 --> 00:06:27,253   So what do we got, we             got the fried sage?           189 00:06:27,353 --> 00:06:28,621 Yeah, we have fried sage.        190 00:06:28,721 --> 00:06:31,624   We'll crumble some so          that every bite gets one.        191 00:06:31,724 --> 00:06:33,960   We've got what looks             like Parmesan cheese.          192 00:06:34,060 --> 00:06:35,862 Yes, we've got some vegan          Parmesan to make it,           193 00:06:35,962 --> 00:06:37,597  like, a little stinky.          194 00:06:37,697 --> 00:06:39,232    Mena: Very nice...            oh, look at that.                195 00:06:39,332 --> 00:06:41,834   And then the fun part          are these candied pecans.        196 00:06:41,934 --> 00:06:43,936 Mena: Okay.                      197 00:06:44,036 --> 00:06:45,505 You want to do a                  little zhuzhy on there?         198 00:06:45,605 --> 00:06:47,373 That's a technical term.         199 00:06:47,473 --> 00:06:50,243    Beautiful, I cannot            wait to dig into that.          200 00:06:50,343 --> 00:06:52,545 Rachel: Awesome.                 201 00:06:52,645 --> 00:06:54,614  Mena: Joining us for dinner is    one of Philadelphia's          202 00:06:54,714 --> 00:06:56,282   most storied food writers...   203 00:06:56,382 --> 00:06:57,417 Pleasure.                        204 00:06:57,517 --> 00:06:58,651   Mena: Hey, nice to meet you.   205 00:06:58,751 --> 00:07:00,987 Mena: He's also known as          Rachel's Dad, Michael.          206 00:07:01,087 --> 00:07:03,189   He comes from a long            line of Philly foodies.         207 00:07:03,289 --> 00:07:06,559   I feel like I'm sitting with      Philadelphia food royalty.    208 00:07:06,659 --> 00:07:09,996 And speaking of that, I am going  to dig into this pasta we made. 209 00:07:10,096 --> 00:07:11,731  Rachel: Yeah, we should         probably eat some pasta.         210 00:07:11,831 --> 00:07:13,032    Mena: Look at this.           211 00:07:13,132 --> 00:07:14,534  Beautiful, fresh pasta.         212 00:07:14,634 --> 00:07:19,672    That beautiful fig, apple,      cashew filling, and that sage  213 00:07:19,772 --> 00:07:21,441    on the top there, Parmesan.   214 00:07:21,541 --> 00:07:22,909    Rachel: Yeah.                 215 00:07:23,009 --> 00:07:24,577    Michael: and I didn't even       have to make a reservation.   216 00:07:24,677 --> 00:07:25,678    (Chuckling)                   217 00:07:25,778 --> 00:07:27,480  Wow...                          218 00:07:27,580 --> 00:07:30,082 ♪                                219 00:07:30,183 --> 00:07:31,551   Michael: That's great.         Mena: Mm-hmm.                    220 00:07:31,651 --> 00:07:34,020    Nice and al dente, got some    firmness there,                 221 00:07:34,120 --> 00:07:38,724 and the sweetness is very         subtle. It's delicious.         222 00:07:38,825 --> 00:07:41,394  And so, Michael, you've been a    food writer in Philly          223 00:07:41,494 --> 00:07:43,596   for 30 years.                  224 00:07:43,696 --> 00:07:46,032    How has it changed             over the years?                 225 00:07:46,132 --> 00:07:48,267 It's really diversified,            I'll tell you that.           226 00:07:48,367 --> 00:07:51,204  I mean we used to have           steakhouses and seafood houses, 227 00:07:51,304 --> 00:07:53,973 a couple of Chinese restaurants, 228 00:07:54,073 --> 00:07:56,409    but now it's like the city    evolved.                         229 00:07:56,509 --> 00:08:02,882  Would you say that your average  Joe is more open to plant-based 230 00:08:02,982 --> 00:08:05,918    eating now more than before    when you first started?         231 00:08:06,018 --> 00:08:10,990  I think people realize now, and this is your average Joe,        232 00:08:11,090 --> 00:08:13,726  as you called it, are starting     to understand that            233 00:08:13,826 --> 00:08:16,229  there's health benefits to it,  234 00:08:16,329 --> 00:08:19,165  the ecological                   benefits are enormous.          235 00:08:19,265 --> 00:08:21,767  And I think people are           starting to accept it.          236 00:08:21,868 --> 00:08:25,171  Speaking of trying new things,     I want to try this,           237 00:08:25,271 --> 00:08:27,106  what looks like                   a mushroom tart here.          238 00:08:27,206 --> 00:08:30,009  Rachel: So you have chicken of     the woods mushrooms           239 00:08:30,109 --> 00:08:32,078   and hen of the woods.          240 00:08:32,178 --> 00:08:34,347    There's some Chanterelle's       hiding underneath,            241 00:08:34,447 --> 00:08:36,182   a little bit                     of a rutabaga puree.           242 00:08:36,282 --> 00:08:38,117 And the gravy on the bottom?     243 00:08:38,217 --> 00:08:39,952   Rachel: It's a Shitake gravy.  244 00:08:40,052 --> 00:08:42,688  I guess we just got to          pick this up and dig in.         245 00:08:42,788 --> 00:08:44,257   Oh, you're doing it, okay.     246 00:08:44,357 --> 00:08:46,092   Okay, like a taco.             247 00:08:46,192 --> 00:08:48,060 ♪                                248 00:08:48,160 --> 00:08:49,929   Mmm.                           249 00:08:50,029 --> 00:08:51,063   Your food is very comforting.  250 00:08:51,163 --> 00:08:52,265    Thank you.                    251 00:08:52,365 --> 00:08:53,866   The tart is perfectly flaky.   252 00:08:53,966 --> 00:08:55,935 Kind of reminds me almost          like a phyllo dough, almost.   253 00:08:56,035 --> 00:08:57,136    Cool, yeah.                   254 00:08:57,236 --> 00:08:59,939    It's really, really buttery   which is so good                 255 00:09:00,039 --> 00:09:01,807  and then you get the different     textures of                   256 00:09:01,908 --> 00:09:05,111  all the different mushrooms and the gravy is stupid good.        257 00:09:05,211 --> 00:09:06,746    Thank you.                    258 00:09:06,846 --> 00:09:09,282  She's a trailblazer, this kid,  and remember, her food is vegan, 259 00:09:09,382 --> 00:09:13,119 but it's not one cuisine.        260 00:09:13,219 --> 00:09:16,756   Predominantly Italian, but it  crosses all kinds of boundaries. 261 00:09:16,856 --> 00:09:18,758 It's just happens                   to be plant-based.            262 00:09:18,858 --> 00:09:22,461  Just over half of our customers are vegan or vegetarian,         263 00:09:22,562 --> 00:09:25,598   but the rest are just people    wanting to come out for dinner  264 00:09:25,698 --> 00:09:26,999 and I love that.                 265 00:09:27,099 --> 00:09:28,668   I don't think there's             barriers to entry.            266 00:09:28,768 --> 00:09:30,870  You don't have to be a          Vietnamese person to eat         267 00:09:30,970 --> 00:09:32,405 Vietnamese food.                 268 00:09:32,505 --> 00:09:34,607    Yeah, and you don't have to     be a vegan to eat vegan food.  269 00:09:34,707 --> 00:09:35,641    Rachel: Yeah.                 270 00:09:35,741 --> 00:09:37,376    Mena: And that's one of the    things                          271 00:09:37,476 --> 00:09:39,078  that I hear all the time, too.  272 00:09:39,178 --> 00:09:41,247    "If I could eat like this I    would eat vegan all the time."  273 00:09:41,347 --> 00:09:43,482   Look at that, wow, beautiful.  274 00:09:43,583 --> 00:09:46,786   This would be the last course   in your prix-fix menu, correct? 275 00:09:46,886 --> 00:09:48,154   Yes.                           276 00:09:48,254 --> 00:09:51,724    We have flourless chocolate      cake here which has a layer   277 00:09:51,824 --> 00:09:55,828    of ganache on top of it and      whipped raspberry,            278 00:09:55,928 --> 00:09:57,263    almost like a buttercream.    279 00:09:57,363 --> 00:10:00,633 ♪                                280 00:10:00,733 --> 00:10:03,069    The cake actually has black      beans in it                   281 00:10:03,169 --> 00:10:05,004 which is a fun surprise.         282 00:10:05,104 --> 00:10:08,808 Mena: So rich and decadent.      283 00:10:08,908 --> 00:10:11,243    Beautiful on the raspberry      just helps, kind of,           284 00:10:11,344 --> 00:10:12,945 ease that richness of it.        285 00:10:13,045 --> 00:10:14,447   Rachel: Yeah.                  286 00:10:14,547 --> 00:10:15,815 They go nicely together.         287 00:10:15,915 --> 00:10:17,883    You should be very proud of     her, she took a massive risk.  288 00:10:17,984 --> 00:10:19,585  I could not be prouder of her.  289 00:10:19,685 --> 00:10:24,023   She has done incredible work,    not only for herself,          290 00:10:24,123 --> 00:10:26,459 but for the city and the            community.                    291 00:10:26,559 --> 00:10:31,597  She has a really special place     in the city and as a parent   292 00:10:31,697 --> 00:10:33,566  I could not be prouder of her.  293 00:10:33,666 --> 00:10:34,934   Awh.                           294 00:10:35,034 --> 00:10:36,235 You're going to make me cry now. 295 00:10:36,335 --> 00:10:37,570 Rachel: I'm going                 to cry now too.                 296 00:10:37,670 --> 00:10:39,071   Mena: We're all going to cry.  297 00:10:39,171 --> 00:10:40,573   Well before we start            crying, cheers.                 298 00:10:40,673 --> 00:10:42,008 Raspberry brownie cheers.        299 00:10:42,108 --> 00:10:43,409   Thanks so much for having me.  300 00:10:43,509 --> 00:10:45,077 Cheers.                           Cheers.                         301 00:10:45,177 --> 00:10:47,980 ♪                                302 00:10:48,080 --> 00:10:49,382    ♪ Turn it ♪                   303 00:10:49,482 --> 00:10:51,183   ♪ Two, three, four! ♪          304 00:10:51,283 --> 00:10:57,289 ♪                                305 00:10:57,390 --> 00:11:00,993    Mena: I'm kinda addicted to   taking non-vegan pals to         306 00:11:01,093 --> 00:11:03,562   test their palates on          plant-based fare.                307 00:11:03,663 --> 00:11:06,465 My friend Maz Jobrani, a         stand-up comic and actor,        308 00:11:06,565 --> 00:11:12,972 is in town for a comedy gig, and  since he starred in a TV series 309 00:11:13,072 --> 00:11:15,274  set in a donut shop, I figured  he'd appreciate a trip to        310 00:11:15,374 --> 00:11:17,410  Philly's wildly popular         Dottie's Donuts,                 311 00:11:17,510 --> 00:11:21,714   co-owned by restaurateur and     bassist Jeff Poleon.           312 00:11:21,814 --> 00:11:22,848   Jeff: What's up guys?          313 00:11:22,948 --> 00:11:24,116 Mena: Hey, Jeff.                 314 00:11:24,216 --> 00:11:25,251   Thanks for coming by.          315 00:11:25,351 --> 00:11:26,452 I brought a donut expert here.   316 00:11:26,552 --> 00:11:27,787  Jeff: Perfect.                  317 00:11:27,887 --> 00:11:29,321  He actually did a show           called Superior Donut.          318 00:11:29,422 --> 00:11:30,823    Jeff: That's sick.            319 00:11:30,923 --> 00:11:32,425  Mena: Donut expert,             I'm telling you man.             320 00:11:32,525 --> 00:11:35,327 On-screen, and I got the            off-screen                    321 00:11:35,428 --> 00:11:36,729    so we're good to go, yeah.    322 00:11:36,829 --> 00:11:38,631   Mena: Dottie's Donuts started     out as a cult-fave            323 00:11:38,731 --> 00:11:40,266 wholesaler ten years ago,        324 00:11:40,366 --> 00:11:44,170    and got so popular, they've    got 3 locations across Philly.  325 00:11:44,270 --> 00:11:45,671   What's cool about this joint:  326 00:11:45,771 --> 00:11:47,173    they don't promote             they're vegan.                  327 00:11:47,273 --> 00:11:48,808    And nobody                       seems to notice...            328 00:11:48,908 --> 00:11:50,576 or care.                         329 00:11:50,676 --> 00:11:52,645    You're a musician,               you're also a chef.           330 00:11:52,745 --> 00:11:53,913   Yeah.                          331 00:11:54,013 --> 00:11:55,314 A lot of people,                  when they think vegans,         332 00:11:55,414 --> 00:11:56,849    they don't think of people       that look like you.           333 00:11:56,949 --> 00:11:59,452   Like, you're tatted--          Jeff: Oh yeah, yeah.             334 00:11:59,552 --> 00:12:00,786    I come from, like, punk and    hardcore music,                 335 00:12:00,886 --> 00:12:02,621 so there's, like, a whole         section when I was really young 336 00:12:02,722 --> 00:12:03,989  that I was really into,          which was like                  337 00:12:04,090 --> 00:12:05,057   vegan straight edge.           338 00:12:05,157 --> 00:12:06,258  There's a whole                 punk vegan scene?                339 00:12:06,358 --> 00:12:07,426    Jeff:                            Yeah.                         340 00:12:07,526 --> 00:12:08,928  We all know each other,           we're all...                   341 00:12:09,028 --> 00:12:10,830    kind of work for each other    at one point or another         342 00:12:10,930 --> 00:12:13,632 and it's all pretty much         coming straight from punk music. 343 00:12:13,733 --> 00:12:15,835   The vegan scene does             tend to be like that.          344 00:12:15,935 --> 00:12:17,570   I mean, the restaurant scene   really is, like--                345 00:12:17,670 --> 00:12:18,771   Jeff:                          Totally.                         346 00:12:18,871 --> 00:12:19,939    Every restaurateur            knows each other,                347 00:12:20,039 --> 00:12:21,107   they all help                   each other out.                 348 00:12:21,207 --> 00:12:22,441    For sure.                     349 00:12:22,541 --> 00:12:24,276  It's like, "Yo, give me            your, like, bagel recipe."    350 00:12:24,376 --> 00:12:25,377    Absolutely,                   yeah, yeah, yeah.                351 00:12:25,478 --> 00:12:26,545   Some insider dealing.          352 00:12:26,645 --> 00:12:27,947   Mena:                          Are comedians like that?         353 00:12:28,047 --> 00:12:30,049 Yeah,                            "Give me a punch line, bro."     354 00:12:30,149 --> 00:12:32,284    No, we-- no, it's             actually the opposite.           355 00:12:32,384 --> 00:12:34,153    Comedians are like,           "Yo, don't watch my set.         356 00:12:34,253 --> 00:12:35,688 I don't want you stealing           my material, man."            357 00:12:35,788 --> 00:12:37,289    Yeah, yeah.                      Mena: Yeah, right.            358 00:12:37,389 --> 00:12:38,457 Can we make some donuts,           man?                           359 00:12:38,557 --> 00:12:39,792 Jeff: Let's get you guys          in the kitchen.                 360 00:12:39,892 --> 00:12:41,127 I'll introduce you                 to our head chef, Liz.         361 00:12:41,227 --> 00:12:42,795  She makes most of the crazy        creations that we have,       362 00:12:42,895 --> 00:12:45,397  and she'll show you kind of       step-by-step what we do.       363 00:12:45,498 --> 00:12:46,465   Mena:                          Alright.                         364 00:12:46,565 --> 00:12:48,267 Let's do this, man.                Let's do it!                   365 00:12:48,367 --> 00:12:50,236  This is the moment              I join you guys and I'm going    366 00:12:50,336 --> 00:12:51,537 to be in your band too,           bro.                            367 00:12:51,637 --> 00:12:52,905    Jeff:                            Perfect, let's do it.         368 00:12:53,005 --> 00:12:55,441   Mena:                             Dottie's pastry chef, Liz,    369 00:12:55,541 --> 00:12:58,477 is another punk musician           turned confectioner.           370 00:12:58,577 --> 00:13:01,647 We have some dough all ready       to go over here for you.       371 00:13:01,747 --> 00:13:04,250   Mena: Dottie's dough             is all made in house,          372 00:13:04,350 --> 00:13:06,786 on site,                          and fresh each morning.         373 00:13:06,886 --> 00:13:09,755   Liz mixes up plant-based milk  and vegan butter                 374 00:13:09,855 --> 00:13:12,825    with flour, yeast and sugar    to create their dough,          375 00:13:12,925 --> 00:13:16,595  which rises for an hour          before the fun begins.          376 00:13:16,695 --> 00:13:17,763 Very, very nice.                 377 00:13:17,863 --> 00:13:18,931    Can we--                      can I touch the dough?           378 00:13:19,031 --> 00:13:20,099   You want to touch it?          379 00:13:20,199 --> 00:13:21,267    Maz:                          I just, I always love to...      380 00:13:21,367 --> 00:13:22,301 Oh, it's so soft.                381 00:13:22,401 --> 00:13:23,435 Try it.                           Try it?                         382 00:13:23,536 --> 00:13:25,504  It's like a pillow.              Oh yeah, it's so nice.          383 00:13:25,604 --> 00:13:27,373    And what makes it different    than like a pizza dough         384 00:13:27,473 --> 00:13:28,641 or a bread dough?                385 00:13:28,741 --> 00:13:30,009   Liz:                              Well, it's similar            386 00:13:30,109 --> 00:13:31,443  to pizza dough                     but it's sweeter, I'd say.    387 00:13:31,544 --> 00:13:32,912 Okay, so you get                 that rolled out?                 388 00:13:33,012 --> 00:13:34,580   Get it going.                  389 00:13:34,680 --> 00:13:35,781  Start this.                     390 00:13:35,881 --> 00:13:36,949    Mena: Look at this!           Maz: Whoa.                       391 00:13:37,049 --> 00:13:38,117   Mena:                          What time do you usually         392 00:13:38,217 --> 00:13:39,785  have to get in here to,         like, start this process?        393 00:13:39,885 --> 00:13:41,020   We open pretty early.          394 00:13:41,120 --> 00:13:42,254   We get here at 4:30.           395 00:13:42,354 --> 00:13:43,489   Mena:                            4:30 in the morning?           396 00:13:43,589 --> 00:13:44,990   What are you,                   a stock broker?                 397 00:13:45,090 --> 00:13:46,625   Mena:                            At least when she's up early   398 00:13:46,725 --> 00:13:49,461  to watch the dough rise         she also gets to oversee         399 00:13:49,562 --> 00:13:52,965   this mesmerizing donut cutter   work its magic.                 400 00:13:53,065 --> 00:13:54,567 That is so cool!                 401 00:13:54,667 --> 00:13:55,701   They're tiny!                  402 00:13:55,801 --> 00:13:56,869    Liz:                             Yeah, I know.                 403 00:13:56,969 --> 00:13:58,671    They get a lot bigger          as they proof up.               404 00:13:58,771 --> 00:14:00,606  Maz:                            Where do the scraps go?          405 00:14:00,706 --> 00:14:03,742 We roll them back up and         then we make more dough.         406 00:14:03,843 --> 00:14:04,877 Make more donuts.                407 00:14:04,977 --> 00:14:06,512    Mo' dough!                     Liz: Mo' dough.                 408 00:14:06,612 --> 00:14:07,746    Maz:                          Whoa, look.                      409 00:14:07,847 --> 00:14:08,914   Liz:                             Take all the little--          410 00:14:09,014 --> 00:14:10,482  Can I help you?                 Yeah, help me out, yeah.         411 00:14:10,583 --> 00:14:11,684   Mena:                          Help you.                        412 00:14:11,784 --> 00:14:13,319 Now this is fun.                 413 00:14:13,419 --> 00:14:16,388    After cutting, these babies      go through a proofing stage   414 00:14:16,488 --> 00:14:18,123    where they double in size,    415 00:14:18,224 --> 00:14:21,493  before they go                     for a quick dip in hot oil.   416 00:14:22,962 --> 00:14:24,630 Liz: So, we just                 drop it in here.                 417 00:14:24,730 --> 00:14:27,333   Mena: Oh, that's way            gentler than I thought.         418 00:14:27,433 --> 00:14:29,001 So, they're going                   to fry on each side           419 00:14:29,101 --> 00:14:31,604 for maybe 30, 45 seconds.        420 00:14:31,704 --> 00:14:32,771 Okay.                            421 00:14:32,872 --> 00:14:33,939 What are those?!                 422 00:14:34,039 --> 00:14:35,207    These are the donut sticks.   423 00:14:35,307 --> 00:14:38,210 Those are giant chopsticks         is what those are, Liz.        424 00:14:38,310 --> 00:14:39,345   Liz:                              Pretty much, yeah.            425 00:14:39,445 --> 00:14:40,613 Mena: Look at this.                Maz: So fun!                   426 00:14:40,713 --> 00:14:41,747 Mena:                            Donut master.                    427 00:14:41,847 --> 00:14:42,982   Liz:                              It is fun.                    428 00:14:43,082 --> 00:14:45,117   Did you learn any of           this on Superior Donuts?         429 00:14:45,217 --> 00:14:46,218 I didn't learn anything!         430 00:14:46,318 --> 00:14:47,620    They just cast me.            431 00:14:47,720 --> 00:14:50,389 We're actors, we don't do         any of that real stuff.         432 00:14:50,489 --> 00:14:52,091   Mena:                           Don't believe this guy.         433 00:14:52,191 --> 00:14:54,426  We do all our own food            stunts on this show.           434 00:14:54,526 --> 00:14:56,228    I can't wait to try           the donut sticks,                435 00:14:56,328 --> 00:14:57,630 and Liz somehow trusts us        436 00:14:57,730 --> 00:14:59,498    just enough                      to give it a shot.            437 00:14:59,598 --> 00:15:01,033 Maz: Careful, Mena!               Look out!                       438 00:15:01,133 --> 00:15:02,735   We don't have donuts              in the Middle East.           439 00:15:02,835 --> 00:15:04,069    (Laughing)                    440 00:15:04,169 --> 00:15:05,638 Maz: In the Middle East,          your parents just say,          441 00:15:05,738 --> 00:15:07,139 "do-not do this,                  do-not do that"                 442 00:15:07,239 --> 00:15:08,407  but that's it.                  443 00:15:08,507 --> 00:15:09,675   Mena:                            Like myself,                   444 00:15:09,775 --> 00:15:12,044   Maz emigrated                   from overseas as a kid.         445 00:15:12,144 --> 00:15:14,280    He was born in Iran             and settled in Cali,           446 00:15:14,380 --> 00:15:15,714  where he later dove into comedy 447 00:15:15,814 --> 00:15:18,684    and blew up on NPR              and Stephen Colbert.           448 00:15:18,784 --> 00:15:20,185 (Italian accent)                  You're gonna flippa the donut,  449 00:15:20,286 --> 00:15:21,654   you're gonna                   flippa the donut.                450 00:15:21,754 --> 00:15:24,256  Look it-- oh my god, these two    donuts were getting together.  451 00:15:24,356 --> 00:15:26,292 That was a little                 too much for this show.         452 00:15:26,392 --> 00:15:27,826 They're getting frisky.          453 00:15:27,927 --> 00:15:29,261   Maz:                             I give you...                  454 00:15:29,361 --> 00:15:31,030   the well done-- look at that,     and you can play--            455 00:15:31,130 --> 00:15:32,264    this one's,                      oh, that's harder.            456 00:15:32,364 --> 00:15:33,599   You can even                      play drums on them.           457 00:15:33,699 --> 00:15:34,767  Liz: Yeah, they double           as drumsticks.                  458 00:15:34,867 --> 00:15:36,368 Mena:                            There you go.                    459 00:15:36,468 --> 00:15:38,037 (Smooth, mid-tempo music)        460 00:15:38,137 --> 00:15:41,240    As the donuts cool, we get       ready to glaze and garnish.   461 00:15:41,340 --> 00:15:45,644   These puffed-up beauties are     canvases and we the artistes.  462 00:15:45,744 --> 00:15:49,715  We're going to make the           toaster pastry donut?          463 00:15:49,815 --> 00:15:51,116   Yes.                           464 00:15:51,216 --> 00:15:54,320    So, need these mini           mixed berry jam toaster pastries 465 00:15:54,420 --> 00:15:57,289 and we have some blueberry glaze  and some vanilla glaze.         466 00:15:57,389 --> 00:15:58,490    Okay.                         467 00:15:58,590 --> 00:15:59,992  And I usually do two--          468 00:16:00,092 --> 00:16:01,427   Mena: You dip 'em!             Maz: Whoa.                       469 00:16:01,527 --> 00:16:04,029  Wow, I don't know why I thought  you were gonna, like, sprinkle. 470 00:16:04,129 --> 00:16:05,230    (Laughing)                    471 00:16:05,331 --> 00:16:06,498  Maz:                            That's what I thought.           472 00:16:06,598 --> 00:16:07,967   Mena:                           Makes no sense.                 473 00:16:08,067 --> 00:16:10,502 Liz does it effortlessly,        showing off a little dip,        474 00:16:10,602 --> 00:16:14,073   some drizzle, before              the big pastry needle drop.   475 00:16:14,173 --> 00:16:15,975 Okay, here we go.                476 00:16:16,075 --> 00:16:17,710    Here we go.                   477 00:16:17,810 --> 00:16:21,580 ♪                                478 00:16:21,680 --> 00:16:22,715   Liz:                           That was, like, awesome.         479 00:16:22,815 --> 00:16:23,849   That's cool,                   look at you, man!                480 00:16:23,949 --> 00:16:25,584  Mena: Look at that.               Liz: Very, very nice.          481 00:16:25,684 --> 00:16:27,553 ♪                                482 00:16:27,653 --> 00:16:30,089    Mena: Okay,                    I'm no Liz but not bad.         483 00:16:30,189 --> 00:16:32,257 Let's see if Maz                  got the goods.                  484 00:16:32,358 --> 00:16:33,659 Maz: Alright.                    You want to get in here?         485 00:16:33,759 --> 00:16:35,060   My turn?                       Yeah, let me do this.            486 00:16:35,160 --> 00:16:36,929   Let's do this.                   Alright, guys, okay.           487 00:16:37,029 --> 00:16:38,263   Mena and Maz:                     Here we go.                   488 00:16:38,364 --> 00:16:39,431   You're going to go like this,  489 00:16:39,531 --> 00:16:40,599 and you're going                 to go like that.                 490 00:16:40,699 --> 00:16:41,767  You're going to bring--         491 00:16:41,867 --> 00:16:42,935 Mena:                            Dude, what the hell is that?     492 00:16:43,035 --> 00:16:44,069   Liz:                              You got to stir it.           493 00:16:44,169 --> 00:16:45,137   Oh, I forgot                      about the stirring.           494 00:16:45,237 --> 00:16:46,739   I did that so                    everybody can learn.           495 00:16:46,839 --> 00:16:48,841   In making donuts, your first    move, you want to stir.         496 00:16:48,941 --> 00:16:50,042  You see what happened?          497 00:16:50,142 --> 00:16:51,610  You don't stir,                  you don't get nothing!          498 00:16:51,710 --> 00:16:52,778  (Liz laughing)                  499 00:16:52,878 --> 00:16:54,113   Maz:                            So, now we're going to stir it. 500 00:16:54,213 --> 00:16:55,814 You go like this,                  you're going to go like that,  501 00:16:55,914 --> 00:16:57,316    you're going to go,             (Exclaims in other language)   502 00:16:57,416 --> 00:16:58,417    Oh!                           503 00:16:58,517 --> 00:16:59,585 Mena:                            There you go.                    504 00:16:59,685 --> 00:17:01,320 Look at that.                    505 00:17:01,420 --> 00:17:02,588    Hey, mix and a match.         506 00:17:02,688 --> 00:17:04,323    Okay, here we go                 and look at that.             507 00:17:04,423 --> 00:17:05,724 Mena:                            Look at that.                    508 00:17:05,824 --> 00:17:06,992    Maz:                             One hand up like this, right? 509 00:17:07,092 --> 00:17:08,160 Like it's salsa.                 510 00:17:08,260 --> 00:17:09,495   Da, da, da, da, da, da-da.     511 00:17:09,595 --> 00:17:10,929    (Laughing)                    512 00:17:11,030 --> 00:17:12,364 Mena: There you go,                 there you go.                 513 00:17:12,464 --> 00:17:14,433    Maz: Definitely the           ugliest donuts are mine.         514 00:17:14,533 --> 00:17:15,734   Mena:                          There we go, there we go.        515 00:17:15,834 --> 00:17:16,869   No look, boom.                 516 00:17:16,969 --> 00:17:18,370    Oh!                           517 00:17:18,470 --> 00:17:20,105 You got it.                         Ah, look at that.             518 00:17:20,205 --> 00:17:21,940  Liz: Great job.                 Mena: Good job, man!             519 00:17:22,041 --> 00:17:23,542  We gotta-- we got               to try the donuts.               520 00:17:23,642 --> 00:17:25,010 We got to try the donuts.        521 00:17:25,110 --> 00:17:26,812   Maz:                           Alright.                         522 00:17:29,681 --> 00:17:30,916   Holy moly.                     523 00:17:31,016 --> 00:17:33,886    Mena: These donuts are good      enough to put Maz on mute.    524 00:17:33,986 --> 00:17:35,454  But just for a minute.          525 00:17:35,554 --> 00:17:37,022    That's great.                   There you go.                  526 00:17:37,122 --> 00:17:38,757 Wow.                                Great job.                    527 00:17:38,857 --> 00:17:40,526 Mena: It is so good.             Maz: Wow.                        528 00:17:40,626 --> 00:17:41,827 You're a genius.                 529 00:17:41,927 --> 00:17:43,228    Thank you.                    530 00:17:43,328 --> 00:17:44,696   Mena:                             One of Dottie's trademarks    531 00:17:44,797 --> 00:17:46,198    is its ever-changing menu.    532 00:17:46,298 --> 00:17:48,634   Half these creations              are daily specials.           533 00:17:48,734 --> 00:17:51,403    And I'm curious to find out     what my non-vegan pal          534 00:17:51,503 --> 00:17:53,372    thinks of all these donuts.   535 00:17:53,472 --> 00:17:54,973   Maz:                             Yummy, yummy, yummy.           536 00:17:55,074 --> 00:17:57,743 In Persian, when you eat,           you go "nushe jan."           537 00:17:57,843 --> 00:17:59,244   "Nusha jan."                   538 00:17:59,344 --> 00:18:01,713 "Nusha jan" which means,            like, enjoy and live long.    539 00:18:01,814 --> 00:18:02,815   What do you guys say?          540 00:18:02,915 --> 00:18:03,916 Like, what's your                "buon appetite?"                 541 00:18:04,016 --> 00:18:05,050    "Sahetek."                    542 00:18:05,150 --> 00:18:06,218  Maz: "Sahetek."                   Yeah.                          543 00:18:06,318 --> 00:18:07,286 Alright, let's go for it.        544 00:18:07,386 --> 00:18:08,954 Mena: "Nusha jan."                 "Nusha jan, sahetek."          545 00:18:09,054 --> 00:18:10,489 Mena:                            There you go.                    546 00:18:10,589 --> 00:18:11,690    Maz:                             Mmm. Oh, that's good.         547 00:18:11,790 --> 00:18:13,258 You got to try this one.         548 00:18:13,358 --> 00:18:14,726 By the way,                         this has apple in it,         549 00:18:14,827 --> 00:18:15,861 so it's actually healthy         for you.                         550 00:18:15,961 --> 00:18:17,096 Mena: Mmm.                        Mm-hmm.                         551 00:18:17,196 --> 00:18:19,965  Do you think that after            this experience...            552 00:18:20,065 --> 00:18:21,433    that you would try               to eat more vegan?            553 00:18:21,533 --> 00:18:22,568 I would like to.                 554 00:18:22,668 --> 00:18:23,902   The truth is                   I would like to.                 555 00:18:24,002 --> 00:18:25,537 I went to my doctor,               I had a slight--               556 00:18:25,637 --> 00:18:26,939  I had slightly high cholesterol 557 00:18:27,039 --> 00:18:29,041  and she said                      plant-based diet will help     558 00:18:29,141 --> 00:18:30,409   lower the cholesterol.         559 00:18:30,509 --> 00:18:33,312 And I thought okay, I would        like to attempt more and more. 560 00:18:33,412 --> 00:18:34,980 Mena: Okay.                        Yeah.                          561 00:18:35,080 --> 00:18:36,548 Well, cheers to that, man,         cheers to that.                562 00:18:36,648 --> 00:18:38,283 Thank you for helping me          make some donuts, bro.          563 00:18:38,383 --> 00:18:40,219    And thank you for saying,      "no to beef!"                   564 00:18:40,319 --> 00:18:42,688 No, thank you                     for having me, man.             565 00:18:42,788 --> 00:18:47,659 ♪                                566 00:18:47,759 --> 00:18:49,862    (Upbeat rock music)           567 00:18:49,962 --> 00:18:51,630   Mena:                           After eating our weight         568 00:18:51,730 --> 00:18:53,365   in punk rock donuts,           569 00:18:53,465 --> 00:18:55,300  Maz invites me                  down to his show.                570 00:18:55,400 --> 00:18:57,803 I never pass up a chance          to see a friend's act,          571 00:18:57,903 --> 00:19:02,541   so I swing by the Punch Line   before showtime.                 572 00:19:02,641 --> 00:19:04,610 Maz: Hey.                        Hey, yo!                         573 00:19:04,710 --> 00:19:05,944 How are ya, man?                 574 00:19:06,044 --> 00:19:07,112    Mena:                            What's going on, man?         575 00:19:07,212 --> 00:19:08,313 What's happening?                576 00:19:08,413 --> 00:19:09,448   Both:                            Look at you.                   577 00:19:09,548 --> 00:19:10,782   What are you having,            grapes and blueberries?         578 00:19:10,883 --> 00:19:11,950   What is this?                  579 00:19:12,050 --> 00:19:13,619 In honour of you,                it's all vegan, alright?         580 00:19:13,719 --> 00:19:14,653 Mena: I love it.                    Maz: Yeah.                    581 00:19:14,753 --> 00:19:16,054 How long you been                  doing live shows now?          582 00:19:16,155 --> 00:19:18,357  I've been doing standup            since 25 years ago            583 00:19:18,457 --> 00:19:19,525 25 years.                        584 00:19:19,625 --> 00:19:21,026    Yeah, and is crazy               because I was just saying.    585 00:19:21,126 --> 00:19:22,594    I just went                   and saw Sting in concert,        586 00:19:22,694 --> 00:19:23,896   And I think I've seen Sting,   587 00:19:23,996 --> 00:19:25,564    like, I don't know,            15 times or something.          588 00:19:25,664 --> 00:19:27,633   Right.                          And musicians can               play the old stuff               589 00:19:27,733 --> 00:19:28,800  And we want to hear it.         590 00:19:28,901 --> 00:19:30,002  Right.                          591 00:19:30,102 --> 00:19:31,503 But comedians, you better         come up with new stuff.         592 00:19:31,603 --> 00:19:34,072  It's challenging but, you know,   we gotta keep going, brother.  593 00:19:34,173 --> 00:19:35,574   Yeah, man, all right.          Well, good luck tonight.         594 00:19:35,674 --> 00:19:37,009    Man, I look forward             to seeing it.                  595 00:19:37,109 --> 00:19:38,343    Thank you, brother.           596 00:19:38,443 --> 00:19:39,978 Thank you, feeling good.         597 00:19:40,078 --> 00:19:41,313   It's that vegan food.          598 00:19:41,413 --> 00:19:43,115    The vegan food, yeah, man.       It's in me.                   599 00:19:43,215 --> 00:19:44,583    It's just giving you power.   600 00:19:44,683 --> 00:19:45,751 I'm ready to go.                 601 00:19:45,851 --> 00:19:47,753  Good luck, man.                 Yolo. Take care, man.            602 00:19:47,853 --> 00:19:49,421 ♪                                603 00:19:49,521 --> 00:19:51,957 Announcer: Philadelphia,          put your hands together         604 00:19:52,057 --> 00:19:55,961   for the one and only             Maz Jobrani!                   605 00:19:56,061 --> 00:19:58,263    (Audience cheering)           606 00:19:58,363 --> 00:20:00,032   Hello, Philadelphia.              How are you, Philadelphia?    607 00:20:00,132 --> 00:20:01,366    Hello, Philadelphia           608 00:20:01,466 --> 00:20:02,901   Hello, Phil--                   Hey, hey, hey!                  609 00:20:03,001 --> 00:20:04,136  We haven't done Philly             in a while.                   610 00:20:04,236 --> 00:20:05,504   I'm so happy                   to be in Philly.                 611 00:20:05,604 --> 00:20:08,307   You know, Rocky was the first     movie-- I was born in Iran.   612 00:20:08,407 --> 00:20:10,309  I saw--                            the first movie I ever saw,   613 00:20:10,409 --> 00:20:11,910   I think I was, like,            five years old.                 614 00:20:12,010 --> 00:20:13,245  They took me to Rocky.          615 00:20:13,345 --> 00:20:15,080    I don't even know if it was      appropriate or not.           616 00:20:15,180 --> 00:20:16,548   Our parents didn't care about    that (Bleep), right?           617 00:20:16,648 --> 00:20:17,883   They took me                   to The Exorcist.                 618 00:20:17,983 --> 00:20:20,052    They thought it was           a movie about exercising.        619 00:20:20,152 --> 00:20:21,220    (Audience laughing)           620 00:20:21,320 --> 00:20:30,696 ♪                                621 00:20:30,796 --> 00:20:31,930    In the Philadelphia             neighbourhood                  622 00:20:32,030 --> 00:20:33,332    called Northern Liberties,    623 00:20:33,432 --> 00:20:35,334    where historic architecture   624 00:20:35,434 --> 00:20:37,236    blends with indie boutiques     and eateries,                  625 00:20:37,336 --> 00:20:40,405  is a statement:                    Pietramala,                   626 00:20:40,505 --> 00:20:42,007    which won the title           of one of                        627 00:20:42,107 --> 00:20:43,542 the Best New Restaurants            in America                    628 00:20:43,642 --> 00:20:45,210 within a year of opening.        629 00:20:45,310 --> 00:20:48,981  These incredible dishes         are created by Chef Ian,         630 00:20:49,081 --> 00:20:50,816 who's cooking with fire.         631 00:20:50,916 --> 00:20:52,884    Everything he does              is focused on shaping          632 00:20:52,985 --> 00:20:55,454  peak-season veg                  with live fire                  633 00:20:55,554 --> 00:20:58,190 and fermentation,                 and man, does it slap.          634 00:20:58,290 --> 00:20:59,458  Hey, chef Ian.                  Nice to meet you.                635 00:20:59,558 --> 00:21:00,926    Thanks for coming.            636 00:21:01,026 --> 00:21:02,427   All the way to Philly.         I'm loving it here.              637 00:21:02,527 --> 00:21:05,063   This is a great city.             My first time here.           638 00:21:05,163 --> 00:21:06,331  It's a good vegan town.         639 00:21:06,431 --> 00:21:08,834    Yeah. This looks beautiful.     What do we have here?          640 00:21:08,934 --> 00:21:10,002 ♪                                641 00:21:10,102 --> 00:21:12,004   Chef Ian: This is our           barn cat salad.                 642 00:21:12,104 --> 00:21:13,939    We call it                       the barn cat salad because    643 00:21:14,039 --> 00:21:16,675    we make a dressing              out of this cave-aged          644 00:21:16,775 --> 00:21:19,177   cashew cheese                   called barn cat cheese.         645 00:21:19,278 --> 00:21:23,048   We have treviso, which is the     red radicchio, then we have   646 00:21:23,148 --> 00:21:24,716    escarole, which is             the pale green.                 647 00:21:24,816 --> 00:21:28,020    And castelfranco radicchio,      which is red and green one.   648 00:21:28,120 --> 00:21:31,390    There is also shaved fennel   and watermelon radish, and then, 649 00:21:31,490 --> 00:21:33,725    over the top, we have some       puffed brown rice,            650 00:21:33,825 --> 00:21:34,993  emmer and rye.                  651 00:21:35,093 --> 00:21:37,029   There's a local mill            that we get these grains from.  652 00:21:37,129 --> 00:21:39,564 And then we have                   some fermented tofu,           653 00:21:39,665 --> 00:21:41,900 We make in-house,                 that we grate it over the top.  654 00:21:42,000 --> 00:21:44,736 Mena: Honestly, the salad           is less of a salad.           655 00:21:44,836 --> 00:21:46,605    It's more a piece of art...   656 00:21:46,705 --> 00:21:47,773   Wow.                           657 00:21:47,873 --> 00:21:49,608 ...delicious edible art.         658 00:21:49,708 --> 00:21:51,576   Mmm!                           659 00:21:51,677 --> 00:21:54,313  I'm getting some citrus         in there.                        660 00:21:54,413 --> 00:21:55,981  Ian: Yep. Fresh lemon.          661 00:21:56,081 --> 00:21:57,616    Mena: Wow.                    That's delicious.                662 00:21:57,716 --> 00:21:58,884 The way that you've used         663 00:21:58,984 --> 00:22:00,986   Three or four different kinds    of radicchio in here.          664 00:22:01,086 --> 00:22:03,422    Ian: we always try             to use as many                  665 00:22:03,522 --> 00:22:05,991   Of a single vegetable             as we can.                    666 00:22:06,091 --> 00:22:07,159 Mena: Fantastic.                 667 00:22:07,259 --> 00:22:09,127  And so creamy.                  668 00:22:09,227 --> 00:22:10,796   It's kind of your take maybe     on the Caesar salad.           669 00:22:10,896 --> 00:22:12,931 Yeah, definitely                   the inspiration here is from   670 00:22:13,031 --> 00:22:15,267    blue cheese salad,              Caesar salad.                  671 00:22:15,367 --> 00:22:17,035   We don't want to call            these things                   672 00:22:17,135 --> 00:22:18,770    something that they're not.   673 00:22:18,870 --> 00:22:19,771  We call it what it is,          674 00:22:19,871 --> 00:22:21,273 which is                            the barn cat salad.           675 00:22:21,373 --> 00:22:25,277   Mena: you spent a lot of time   in New York, originally, right? 676 00:22:25,377 --> 00:22:26,611   Yeah, I'm from New York City.  677 00:22:26,712 --> 00:22:28,814    Uh, I worked a lot               of nice restaurants there.    678 00:22:28,914 --> 00:22:31,717  I also worked on a lot of nice     vegan restaurants as well.    679 00:22:31,817 --> 00:22:34,786   But I wanted to work           in restaurants that were         680 00:22:34,886 --> 00:22:37,656  more exciting,                    and used whole foods.          681 00:22:37,756 --> 00:22:39,658  I didn't move to Philly           to open a restaurant.          682 00:22:39,758 --> 00:22:41,526 That just kind of                  happened on its own.           683 00:22:41,626 --> 00:22:45,297   You were pretty quickly voted   one of the best new restaurants 684 00:22:45,397 --> 00:22:46,631    in all of the U.S.            685 00:22:46,732 --> 00:22:47,799  That's correct.                 686 00:22:47,899 --> 00:22:50,302   Which is a huge feat            for a vegan restaurant,         687 00:22:50,402 --> 00:22:52,604  But especially                     a vegan restaurant            688 00:22:52,704 --> 00:22:54,272    that is vegetable forward.    689 00:22:54,373 --> 00:22:56,274  You don't do any vegan            substitutes.                   690 00:22:56,375 --> 00:22:57,943 You really put vegetables        at the forefront                 691 00:22:58,043 --> 00:23:00,679    of what you do here            at Pietramala.                  692 00:23:00,779 --> 00:23:01,847    Absolutely.                   693 00:23:01,947 --> 00:23:03,382  Everything we use here,         694 00:23:03,482 --> 00:23:05,350    we use from                     as close as possible,          695 00:23:05,450 --> 00:23:06,518   as fresh as possible.          696 00:23:06,618 --> 00:23:07,686    And I think it's important    697 00:23:07,786 --> 00:23:10,389   to really add things            that vegan food                 698 00:23:10,489 --> 00:23:14,059  is typically missing, which is  a depth of umami flavour.        699 00:23:14,159 --> 00:23:18,163    So we really try to lean on      lacto fermented vegetables,   700 00:23:18,263 --> 00:23:22,334  Smoke and fire,                   to really build that flavour.  701 00:23:22,434 --> 00:23:23,702   And those are the things that    people miss,                   702 00:23:23,802 --> 00:23:26,538   And they associate it           with meat, but it's not         703 00:23:26,638 --> 00:23:28,807 necessarily just                 coming from meat.                704 00:23:28,907 --> 00:23:33,078  So we incorporate the flavours   into vegetables                 705 00:23:33,178 --> 00:23:35,414   People are really, like, oh,      does this have bacon in it?   706 00:23:35,514 --> 00:23:36,982  It's like, no,                  it's just smoke.                 707 00:23:37,082 --> 00:23:40,986    Speaking of that, I'm ready   for my next dish or two.         708 00:23:41,086 --> 00:23:42,354    I'm gonna continue            to eat the salad.                709 00:23:42,454 --> 00:23:44,689   No one's taking this              away from me, but I'm ready   710 00:23:44,790 --> 00:23:45,924   to see what you got.           711 00:23:46,024 --> 00:23:50,429   Ian: This is roasted peppers     and peaches.                   712 00:23:50,529 --> 00:23:52,664    Wow! Look at this.               This is incredible.           713 00:23:52,764 --> 00:23:55,434  Ian: So we have                  three types of peppers          714 00:23:55,534 --> 00:23:57,436   that we roasted over the fire     from nearby farms.            715 00:23:57,536 --> 00:23:59,604  We have Jimmy Nardello          peppers.                         716 00:23:59,704 --> 00:24:01,606   We have some                    Italian frying peppers.         717 00:24:01,706 --> 00:24:03,608  And we have shishitos.          718 00:24:03,708 --> 00:24:05,110  On the bottom,                    we have some                   719 00:24:05,210 --> 00:24:07,746    house-made cashew ricotta.    720 00:24:07,846 --> 00:24:10,682 Some fresh peach.                721 00:24:10,782 --> 00:24:13,151    Then you have some              black walnut dukkah,           722 00:24:13,251 --> 00:24:15,821  which is like a Middle Eastern    spiced nut seasoning.          723 00:24:15,921 --> 00:24:17,255   Wow.                           724 00:24:17,355 --> 00:24:19,424   And the black walnuts are the  quintessential Pennsylvania nut. 725 00:24:19,524 --> 00:24:20,792   That's one of                   the only nuts we really         726 00:24:20,892 --> 00:24:22,194  have access to                   in this region.                 727 00:24:22,294 --> 00:24:24,396    Wow, America meets               the Middle East in it dish.   728 00:24:24,496 --> 00:24:25,564    I love it.                    729 00:24:25,664 --> 00:24:27,399 ♪                                730 00:24:27,499 --> 00:24:29,234   And I can just smell             the peppers.                   731 00:24:29,334 --> 00:24:31,870   I love, like,                   a fire roasted pepper.          732 00:24:37,576 --> 00:24:38,910   Mmm!                           733 00:24:42,747 --> 00:24:44,382    (Chuckling)                   734 00:24:44,483 --> 00:24:45,917  There was a little bit            of a symphony there.           735 00:24:46,017 --> 00:24:47,886    That's incredible!            736 00:24:47,986 --> 00:24:49,888 That fire flavour                737 00:24:49,988 --> 00:24:51,790    really comes across             in this dish.                  738 00:24:51,890 --> 00:24:54,159 The peppers are so juicy.        739 00:24:54,259 --> 00:24:56,094  The peaches are juicy.          740 00:24:56,194 --> 00:24:57,996  A little bit of that creaminess from the ricotta.                741 00:24:58,096 --> 00:25:01,266   I mean, wow, this is           phenomenal, chef.                742 00:25:01,366 --> 00:25:02,601 ♪                                743 00:25:02,701 --> 00:25:03,935 You use seasonal                    vegetables.                   744 00:25:04,035 --> 00:25:07,038  It's so complex                  and beautiful.                  745 00:25:07,138 --> 00:25:11,142 How do you stay inspired          to innovate like this?          746 00:25:11,243 --> 00:25:14,079    Well, I'm really drawing on      all the experience I have.    747 00:25:14,179 --> 00:25:15,914 That's experience                 in the kitchen,                 748 00:25:16,014 --> 00:25:19,251 and experience just with         vegetables and what's in season. 749 00:25:19,351 --> 00:25:21,953    And the saying, if it grows      together, it goes together.   750 00:25:22,053 --> 00:25:24,122   How long does a dish           last on the menu?                751 00:25:24,222 --> 00:25:26,258    Uh, well, this one             in particular.                  752 00:25:26,358 --> 00:25:30,328 Peppers came into season            around mid-August,            753 00:25:30,428 --> 00:25:32,631  and Peaches came into season a   bit earlier, but we had to wait 754 00:25:32,731 --> 00:25:33,965  Both: ...until peppers.         755 00:25:34,065 --> 00:25:35,967  And then, not for them            to just come into the season,  756 00:25:36,067 --> 00:25:37,502   but for them                   to come into peak season.        757 00:25:37,602 --> 00:25:38,904  So this is only                 been on the menu                 758 00:25:39,004 --> 00:25:40,305 for about a month                 and that's it.                  759 00:25:40,405 --> 00:25:41,640 Oh, wow, just one month.         760 00:25:41,740 --> 00:25:43,475 Come on, peppers,                we were waiting for you!         761 00:25:43,575 --> 00:25:45,143    The peaches                     were waiting for you.          762 00:25:45,243 --> 00:25:46,778   Chef Ian was waiting           for you.                         763 00:25:46,878 --> 00:25:48,380 I've been waiting for you         my whole life.                  764 00:25:48,480 --> 00:25:51,149   And I've been waiting             for our last dish,            765 00:25:51,249 --> 00:25:53,451 a brainy house specialty         766 00:25:53,552 --> 00:25:55,387  that combines both fire         767 00:25:55,487 --> 00:25:56,655 And fermentation.                768 00:25:56,755 --> 00:25:58,723   Ian: This is                      the grilled cabbage           769 00:25:58,823 --> 00:26:00,725 with celery root                 and horseradish.                 770 00:26:00,825 --> 00:26:03,361 You have a Savoy cabbage.        771 00:26:03,461 --> 00:26:05,864    It's a little sweeter than    the normal green cabbage         772 00:26:05,964 --> 00:26:07,966   that you get,                    and we brine that overnight,   773 00:26:08,066 --> 00:26:11,036    and then we throw that into    the fire, right over the coals, 774 00:26:11,136 --> 00:26:13,204 get that charred flavour,         and then, over the top,         775 00:26:13,305 --> 00:26:16,107   You have a sauce that we made  from celery root.                776 00:26:16,207 --> 00:26:19,411    And you have an oil           made from mustard greens.        777 00:26:19,511 --> 00:26:21,479  It really adds some more spice    to the dish,                   778 00:26:21,580 --> 00:26:23,315  as well as the freshly             grated horseradish.           779 00:26:23,415 --> 00:26:24,816    Then you have lots of herbs   780 00:26:24,916 --> 00:26:26,351 and a little more chili.         781 00:26:26,451 --> 00:26:28,787 ♪                                782 00:26:35,827 --> 00:26:37,429   Mmm.                           783 00:26:37,529 --> 00:26:39,831    This is incredible.           I mean, it's exceptional.        784 00:26:39,931 --> 00:26:40,999  Yeah, it's really good.         785 00:26:41,099 --> 00:26:42,901  (Mena laughing)                 786 00:26:43,001 --> 00:26:46,504 I love it. Hey, you gotta         be confident in your own food.  787 00:26:46,605 --> 00:26:49,007    You got that fire flavour.    788 00:26:49,107 --> 00:26:52,010 An insane amount                  of creaminess.                  789 00:26:52,110 --> 00:26:53,411 I haven't tasted                    cabbage like this,            790 00:26:53,511 --> 00:26:56,281  where it almost                   melts in your mouth.           791 00:26:56,381 --> 00:26:59,784 I mean, it still                   got that leafy texture to it,  792 00:26:59,884 --> 00:27:03,054    but it's so creamy             with this cream on top          793 00:27:03,154 --> 00:27:07,092 and that mustard seed oil         that you put on there.          794 00:27:07,192 --> 00:27:09,894 It's just-- look                 at this.                         795 00:27:09,995 --> 00:27:11,863    Wow. Look at that.            796 00:27:11,963 --> 00:27:13,431    What really stands               out here is                   797 00:27:13,531 --> 00:27:15,967    that you're treating these    ingredients like you would meat. 798 00:27:16,067 --> 00:27:17,335   And it really                     comes across, Chef.           799 00:27:17,435 --> 00:27:18,603   I mean, kudos to you,          800 00:27:18,703 --> 00:27:20,538    I can tell                       why you were voted            801 00:27:20,639 --> 00:27:22,173  one of the new best restaurants    in America                    802 00:27:22,273 --> 00:27:23,441 because you killed it.           803 00:27:23,541 --> 00:27:25,777  I mean, you killed              it, Chef, seriously.             804 00:27:25,877 --> 00:27:27,012  Everybody needs to come         805 00:27:27,112 --> 00:27:28,279 and try your restaurant,          for real, man.                  806 00:27:28,380 --> 00:27:30,315    Thank you.                    807 00:27:30,415 --> 00:27:31,850   Mena: Ian shifts the paradigm  808 00:27:31,950 --> 00:27:35,420  with his devoted focus            on vegetables, at their peak   809 00:27:35,520 --> 00:27:37,555    and with superb technique.    810 00:27:37,656 --> 00:27:41,926    He also reverses the flow--     that is, from New York City.   811 00:27:42,027 --> 00:27:43,428   His decision                      to set down roots,            812 00:27:43,528 --> 00:27:46,297    and evolve                      in Philadelphia is a triumph.  813 00:27:46,398 --> 00:27:49,534 ♪                                814 00:27:49,634 --> 00:27:51,469    (Upbeat instrumental music)   815 00:27:51,569 --> 00:27:53,071   Mena: Philadelphia's             a working class town           816 00:27:53,171 --> 00:27:55,974   with a working class appetite   for meaty, cheesy grab          817 00:27:56,074 --> 00:27:57,976    and go grub                     and it's most famous           818 00:27:58,076 --> 00:27:59,177   in the culinary world          819 00:27:59,277 --> 00:28:01,680   for inventing its own             signature sandwich,           820 00:28:01,780 --> 00:28:03,682 the Philly Cheese Steak.         821 00:28:03,782 --> 00:28:05,817   It's an international            comfort-food classic,          822 00:28:05,917 --> 00:28:07,185    and locals take great pride   823 00:28:07,285 --> 00:28:09,454  in it, which is why you          can find it advertised          824 00:28:09,554 --> 00:28:11,389  on nearly every block.          825 00:28:11,489 --> 00:28:13,191  ALGORITHM's one                    of the local spots            826 00:28:13,291 --> 00:28:14,826  that have taken                 up the challenge                 827 00:28:14,926 --> 00:28:16,628    of creating                     a plant-based version          828 00:28:16,728 --> 00:28:20,031    of the iconic sandwich for      the tough-to-impress locals.   829 00:28:20,131 --> 00:28:21,199    Chef Cody,                    what's going on?                 830 00:28:21,299 --> 00:28:22,534 Nice to meet you.                831 00:28:22,634 --> 00:28:24,002 We are making the classic        832 00:28:24,102 --> 00:28:25,470   of all Philly classics today.  833 00:28:25,570 --> 00:28:26,871 The Philly Cheese Steak.         834 00:28:26,971 --> 00:28:28,173  Yeah.                           835 00:28:28,273 --> 00:28:30,008  And it's vegan?                 It is.                           836 00:28:30,108 --> 00:28:31,476    Mena: The original               Philly Cheese Steak           837 00:28:31,576 --> 00:28:34,279  was first made                   at Pat's Hot Dog Stand,         838 00:28:34,379 --> 00:28:36,381   a beloved local institution.   839 00:28:36,481 --> 00:28:37,549    Two brothers wanted           840 00:28:37,649 --> 00:28:39,517   to offer their customers more   than just dogs,                 841 00:28:39,617 --> 00:28:41,519 so they cooked up                 a shaved beef sandwich          842 00:28:41,619 --> 00:28:44,122    that could be made quickly    on a small grill.                843 00:28:44,222 --> 00:28:45,690 A taxi driver bought one,        844 00:28:45,790 --> 00:28:49,394 told his friends, and the         rest is Philly history.         845 00:28:49,494 --> 00:28:50,729 We use seitan.                   846 00:28:50,829 --> 00:28:51,930 We shave it down,                847 00:28:52,030 --> 00:28:53,832  so it kind of emulates          that kind of shaved steak        848 00:28:53,932 --> 00:28:55,166  type of thing.                  849 00:28:55,266 --> 00:28:56,501   We spice it.                   850 00:28:56,601 --> 00:28:58,169 And then it goes                 on a cheese steak                851 00:28:58,269 --> 00:28:59,504  with mushrooms                     and onions.                   852 00:28:59,604 --> 00:29:00,839    Yeah, baby, got some browning  on there.                       853 00:29:00,939 --> 00:29:01,840    Cody: Yeah,                     a little bit crispy.           854 00:29:01,940 --> 00:29:03,475    Yes, yes.                     855 00:29:03,575 --> 00:29:06,745  Oh, and the cheese is going        on the griddle.               856 00:29:06,845 --> 00:29:07,746 Delicious.                       857 00:29:07,846 --> 00:29:08,913    Plot twist!                   858 00:29:09,013 --> 00:29:10,281   What is that made of?          859 00:29:10,381 --> 00:29:12,283    So, we take                     a vegan cheese spread          860 00:29:12,383 --> 00:29:13,818   and we add Calabrian chilies   861 00:29:13,918 --> 00:29:16,521   which is this vibrant           Italian pepper.                 862 00:29:16,621 --> 00:29:17,789  Mena: So, that's adding         863 00:29:17,889 --> 00:29:18,957 a ton of flavour                   in there too.                  864 00:29:19,057 --> 00:29:19,958  Cody: For sure.                 865 00:29:20,058 --> 00:29:21,292    Mena: Damn!                   866 00:29:21,392 --> 00:29:22,627 That looks good.                 867 00:29:22,727 --> 00:29:24,295 Cody: And we just fill it          in like this.                  868 00:29:24,395 --> 00:29:25,630    Oh, yeah.                     869 00:29:25,730 --> 00:29:26,765    Get that in there.            870 00:29:26,865 --> 00:29:28,099  Cody: Make sure you can            see some mushrooms            871 00:29:28,199 --> 00:29:29,434  on top, it's important.         872 00:29:29,534 --> 00:29:30,769   Wow. Look at that.             873 00:29:30,869 --> 00:29:32,537    It's just oozing,                let me get that.              874 00:29:32,637 --> 00:29:35,273 Mm. Wow!                         875 00:29:35,373 --> 00:29:37,108    Glad you liked it.            Thank you, yeah.                 876 00:29:37,208 --> 00:29:38,543   Alright, so I've                seen you do it now,             877 00:29:38,643 --> 00:29:40,779 I'm going to get in there        and make my own.                 878 00:29:40,879 --> 00:29:42,113 Cody: Yeah, yeah.                879 00:29:42,213 --> 00:29:43,448  Because how can                 I come to Philly                 880 00:29:43,548 --> 00:29:44,783   and not make                     Philly Cheese Steak.           881 00:29:44,883 --> 00:29:45,984 I can't.                         I can't have it.                 882 00:29:46,084 --> 00:29:47,252   I got to make one.             883 00:29:47,352 --> 00:29:50,655  Alright, so first step,         get this on the griddle.         884 00:29:50,755 --> 00:29:52,090   A little bit                     of mushrooms in here.          885 00:29:52,190 --> 00:29:53,792   Yes, just a little             pinch of each.                   886 00:29:53,892 --> 00:29:55,460   I like my mushrooms.           887 00:29:55,560 --> 00:29:57,862 So I'm going to get a little bit    more than you put on yours.   888 00:29:57,962 --> 00:29:58,863    Cody: Okay.                   889 00:29:58,963 --> 00:30:00,198    And a little bit of onion.    890 00:30:00,298 --> 00:30:01,533  Mm-hmm.                         891 00:30:01,633 --> 00:30:02,867  Alright, look at that.          892 00:30:02,967 --> 00:30:04,202  Gorgeous, grab a little bit      of oil two.                     893 00:30:04,302 --> 00:30:05,537   There we go.                   894 00:30:05,637 --> 00:30:07,005    Beautiful.                    Give her a toss.                 895 00:30:07,105 --> 00:30:09,107   And you kind                   of thinned it out                896 00:30:09,207 --> 00:30:11,376  so that everything got            a nice colour on it, really.   897 00:30:11,476 --> 00:30:12,811 Yes.                             898 00:30:12,911 --> 00:30:14,145   Okay, you want                    to make sure                  899 00:30:14,245 --> 00:30:15,480    that all the surfaces            are touching.                 900 00:30:15,580 --> 00:30:17,148  Yeah, exactly.                  901 00:30:17,248 --> 00:30:19,551  And the Philly Cheese Steak was  created in Philly in the 1930s, 902 00:30:19,651 --> 00:30:20,919   that's really                  when it started.                 903 00:30:21,019 --> 00:30:22,253    Cody: Yeah.                   904 00:30:22,353 --> 00:30:23,855 Before they even                    added cheese to it.           905 00:30:23,955 --> 00:30:25,790 Cody: Yeah, and now it's          the world-famous dish.          906 00:30:25,890 --> 00:30:27,792    Okay, so the cheese            spread it goes on now.          907 00:30:27,892 --> 00:30:29,427    Cody: Yeah.                   908 00:30:29,527 --> 00:30:31,162  Beautiful. Right there.         909 00:30:31,262 --> 00:30:34,532    Okay, and you can actually      see the pieces of the pepper   910 00:30:34,632 --> 00:30:36,301 in there                         which is amazing.                911 00:30:36,401 --> 00:30:38,736   Just swimming                   in flavour now.                 912 00:30:38,837 --> 00:30:39,971  Cody: The heat                  really brings out                913 00:30:40,071 --> 00:30:42,640   a lot of the Italian              pepper flavour too.           914 00:30:42,740 --> 00:30:43,975    Here we go.                   915 00:30:44,075 --> 00:30:45,143  This is-- this is-- oh.         916 00:30:45,243 --> 00:30:46,477  Oh, yeah, look                  at that.                         917 00:30:46,578 --> 00:30:47,812    Cody: Yeah.                   918 00:30:47,912 --> 00:30:49,147   Look at that.                  919 00:30:49,247 --> 00:30:50,481 (Chuckles) Just load that        in there.                        920 00:30:50,582 --> 00:30:51,816    You're a natural.             921 00:30:51,916 --> 00:30:53,151    Thank you.                    922 00:30:53,251 --> 00:30:54,485 Cody: Beautiful.                 923 00:30:54,586 --> 00:30:55,820  That looks magnificent.         924 00:30:55,920 --> 00:30:57,155   Would you serve this?          925 00:30:57,255 --> 00:30:58,489   I would. You're hired.         926 00:30:58,590 --> 00:30:59,824   Thank you very much.           927 00:30:59,924 --> 00:31:01,492   I'm going to serve it           to myself in a second.          928 00:31:01,593 --> 00:31:03,161    I'm off to crush my             hand-made Philly Cheese Steak  929 00:31:03,261 --> 00:31:04,963 with Algorithm's                 owner, Matthew Rafferty,         930 00:31:05,063 --> 00:31:07,599  a recent vegan convert          who went sans hog                931 00:31:07,699 --> 00:31:09,033  he bought a food truck,         932 00:31:09,133 --> 00:31:10,802   and started a full-on           plant-based restaurant.         933 00:31:10,902 --> 00:31:12,003  Hey, hey, Matt.                 934 00:31:12,103 --> 00:31:13,738   Chef.                          935 00:31:13,838 --> 00:31:15,673    I know, right?                 I'm chef for today,             936 00:31:15,773 --> 00:31:18,109  but I'm making your                specialty here.               937 00:31:18,209 --> 00:31:19,344    Matt: Yes.                    938 00:31:19,444 --> 00:31:20,979  I mean, this is amazing         this is as Philly                939 00:31:21,079 --> 00:31:22,313  as it gets I feel like.         940 00:31:22,413 --> 00:31:23,648 It is, man.                      941 00:31:23,748 --> 00:31:24,983  Picnic table                    and everything.                  942 00:31:25,083 --> 00:31:26,117 Alright.                         943 00:31:26,217 --> 00:31:28,586   Both: Cheers.                  944 00:31:28,686 --> 00:31:33,358    (Munching)                    945 00:31:33,458 --> 00:31:34,692    Mm.                           946 00:31:34,792 --> 00:31:38,062  Yeah, that's very good.         947 00:31:38,162 --> 00:31:39,297 I love the mushrooms             948 00:31:39,397 --> 00:31:42,533 in there and the spice             really makes the sandwich.     949 00:31:42,634 --> 00:31:44,469   The cheese spread              that you guys make in-house.     950 00:31:44,569 --> 00:31:45,670   Yeah.                          951 00:31:45,770 --> 00:31:47,272   Fantastic.                     952 00:31:47,372 --> 00:31:48,373    And the texture is great.     953 00:31:48,473 --> 00:31:51,776  And the roll as you              guys say just spot              954 00:31:51,876 --> 00:31:53,478   on absorbs all                    that flavour.                 955 00:31:53,578 --> 00:31:56,915  How did you conjure              up the will                     956 00:31:57,015 --> 00:32:00,852    to make a vegan               Philly Cheese Steak?             957 00:32:00,952 --> 00:32:03,021 The cheese steak that's been     around for almost 100 years.     958 00:32:03,121 --> 00:32:05,857   Man, well, the reality         of it is we missed the food      959 00:32:05,957 --> 00:32:08,693    that we used to eat,          like I missed cheese steak,      960 00:32:08,793 --> 00:32:10,028 I missed Rubens.                 961 00:32:10,128 --> 00:32:11,362 I missed Nashville Hots.         962 00:32:11,462 --> 00:32:14,732    So, let's veganize them       and make them pretty bad ass.    963 00:32:14,832 --> 00:32:16,534 Taking it on, though,            in the city of cheese steak's    964 00:32:16,634 --> 00:32:19,871  and in the land of the           experts that do it is daunting. 965 00:32:19,971 --> 00:32:21,105 It was a big undertaking.        966 00:32:21,205 --> 00:32:22,907 It started out as                a pretty clunky sandwich,        967 00:32:23,007 --> 00:32:24,142   a little bit,                  968 00:32:24,242 --> 00:32:27,145   but we learned to like shave    the seitan down pretty          969 00:32:27,245 --> 00:32:29,681 finely enough so it comes          like chopped cheese.           970 00:32:29,781 --> 00:32:30,982   And, shortly                   after you opened,                971 00:32:31,082 --> 00:32:33,651   you got voted best food truck  in Philadelphia.                 972 00:32:33,751 --> 00:32:34,986    Matt: Yeah.                   973 00:32:35,086 --> 00:32:36,821 Which is a huge,                    you know, huge win.           974 00:32:36,921 --> 00:32:39,023    Yeah, within the first year   of us being open,                975 00:32:39,123 --> 00:32:41,059   Philadelphia Magazine          voted us best food truck,        976 00:32:41,159 --> 00:32:42,694    not just best vegan              food truck.                   977 00:32:42,794 --> 00:32:44,262 Exactly.                         978 00:32:44,362 --> 00:32:45,596    But best food truck             in the city.                   979 00:32:45,697 --> 00:32:48,466   There's probably 150              different licensees           980 00:32:48,566 --> 00:32:51,169 in the city,                       I mean--                       That's huge.                     981 00:32:51,269 --> 00:32:52,503    I teared up                   when I read that.                982 00:32:52,603 --> 00:32:53,838   It's huge.                     983 00:32:53,938 --> 00:32:55,573 So, the reception                has been pretty powerful.        984 00:32:55,673 --> 00:32:57,508  Philadelphia is                   in a spot now                  985 00:32:57,608 --> 00:32:59,344  where you're not afraid         986 00:32:59,444 --> 00:33:02,447    to put vegan the name            of the place.                 987 00:33:02,547 --> 00:33:03,781 Philadelphia is embracing        plant-based food.                988 00:33:03,881 --> 00:33:05,316   When did this happen?          989 00:33:05,416 --> 00:33:08,286  It's been a culmination            of a lot of years of work.    990 00:33:08,386 --> 00:33:09,420 Probably decades.                991 00:33:09,520 --> 00:33:11,289 But the vegan community           here is pretty large            992 00:33:11,389 --> 00:33:12,757 and pretty vibrant now.          993 00:33:12,857 --> 00:33:15,326 The restaurant community            is very tight knit            994 00:33:15,426 --> 00:33:18,396    and what we've really done      in the land of cheese steaks,  995 00:33:18,496 --> 00:33:21,466   you know, everybody is vying     for a place for like,          996 00:33:21,566 --> 00:33:22,800 to be like, you know what?       997 00:33:22,900 --> 00:33:24,135   We make a damn                 good cheese steak.               998 00:33:24,235 --> 00:33:25,770 We'd like to think                 that we are one                999 00:33:25,870 --> 00:33:27,805  of the top five of vegan        cheese steaks in the city.       1000 00:33:27,905 --> 00:33:31,109  I don't think we're ever going    to like, break into the like,  1001 00:33:31,209 --> 00:33:32,844    carnivorous market              of being like                  1002 00:33:32,944 --> 00:33:34,178   a top 10 cheese steak          1003 00:33:34,278 --> 00:33:35,680 or a top 20 cheese steak           in the city.                   1004 00:33:35,780 --> 00:33:36,948    It would be awesome           1005 00:33:37,048 --> 00:33:38,716 to be able to do                   that, but it's tough.          1006 00:33:38,816 --> 00:33:40,752   It's hard to,                    but we like to think           1007 00:33:40,852 --> 00:33:43,855  that we're the better ones out   there that make a good version. 1008 00:33:43,955 --> 00:33:44,956  You see me.                     1009 00:33:45,056 --> 00:33:46,324  I'm going back,                  I'm going back                  1010 00:33:46,424 --> 00:33:47,825   in there even just               with a fork                    1011 00:33:47,925 --> 00:33:51,262 because the cheese steak          is-- it's fire.                 1012 00:33:51,362 --> 00:33:52,597 I just want more.                1013 00:33:52,697 --> 00:33:53,931    Matt: Yeah.                   1014 00:33:54,032 --> 00:33:56,234    Philly is the city            of brotherly love                1015 00:33:56,334 --> 00:33:58,569  and I'm feeling                  that every time I walk around.  1016 00:33:58,669 --> 00:34:00,138    Like, everybody is so nice,   1017 00:34:00,238 --> 00:34:02,640  you know, people say hi          to you out of the blue.         1018 00:34:02,740 --> 00:34:03,975 Yes.                             1019 00:34:04,075 --> 00:34:06,277 And I'm just like, I'm surprised  how loving it is here.          1020 00:34:06,377 --> 00:34:07,612 Sure.                            1021 00:34:07,712 --> 00:34:09,013   And I can see                  that translating                 1022 00:34:09,113 --> 00:34:10,848 to the community whether         it's the vegan community,        1023 00:34:10,948 --> 00:34:12,417 the restaurant community          and I feel like                 1024 00:34:12,517 --> 00:34:15,953 that encourages everybody         to support each other.          1025 00:34:16,054 --> 00:34:17,822 Big time. Big time.              1026 00:34:17,922 --> 00:34:19,157 We're all friends,               1027 00:34:19,257 --> 00:34:20,491  we're all family                and everybody tries              1028 00:34:20,591 --> 00:34:21,826  to take care                    of each other.                   1029 00:34:21,926 --> 00:34:23,494    In the actual core            of everything that we do,        1030 00:34:23,594 --> 00:34:26,164   we just want to keep              taking good care of guests,   1031 00:34:26,264 --> 00:34:27,165   making delicious food          1032 00:34:27,265 --> 00:34:28,733 and slinging good                 cheese steaks.                  1033 00:34:28,833 --> 00:34:31,035 Mena: As long as you're slinging   them, I'll keep eating them.   1034 00:34:31,135 --> 00:34:36,007 ♪                                1035 00:34:36,107 --> 00:34:39,544  (Dynamic hip-hop beat)          1036 00:34:39,644 --> 00:34:42,413 ♪                                1037 00:34:42,513 --> 00:34:43,514   Mena:                           On an anonymous street          1038 00:34:43,614 --> 00:34:45,149  in Center City,                   Philadelphia,                  1039 00:34:45,249 --> 00:34:48,753  lies a nightmarish plant-based     bar and eatery known as...    1040 00:34:48,853 --> 00:34:50,555  Monster Vegan.                  1041 00:34:50,655 --> 00:34:53,424   (Scary music)                  1042 00:34:53,524 --> 00:34:54,959    Okay, it's not that scary,    1043 00:34:55,059 --> 00:34:58,129 but as a guy who just filmed his   first horror flick last year,  1044 00:34:58,229 --> 00:34:59,964 I gotta try the spot that boasts 1045 00:35:00,064 --> 00:35:02,500    vegan comfort food             with a side of terror.          1046 00:35:02,600 --> 00:35:05,703  This calls for a drink at a bar    and eatery that's anything    1047 00:35:05,803 --> 00:35:07,205 but frightening.                 1048 00:35:07,305 --> 00:35:10,408    This space is always horror   themed year-round, right?        1049 00:35:10,508 --> 00:35:11,409   Yes.                           1050 00:35:11,509 --> 00:35:12,410   Mena:                          Like, this never changes?        1051 00:35:12,510 --> 00:35:13,678    Year-round.                   1052 00:35:13,778 --> 00:35:15,413   Mena:                             Hey, I'm game, and ready to   1053 00:35:15,513 --> 00:35:17,782  try my hand at witchy mixology. 1054 00:35:17,882 --> 00:35:19,884   We are going to make              a Manhattan today.            1055 00:35:19,984 --> 00:35:21,085  Okay. Alright,                  1056 00:35:21,185 --> 00:35:22,920   and if I wanted to grab this   on the menu here                 1057 00:35:23,020 --> 00:35:24,355 at Monster Vegan,                what's it called?                1058 00:35:24,455 --> 00:35:26,757  This is                            the Jason Takes Manhattan,    1059 00:35:26,858 --> 00:35:28,326  after the film,                    of course.                    1060 00:35:28,426 --> 00:35:30,328 The Jason takes--                 Of course, of course. Alright.  1061 00:35:30,428 --> 00:35:32,196 It's going to be                    a smoked Manhattan,           1062 00:35:32,296 --> 00:35:33,865   rye whiskey, orange liqueur.   1063 00:35:33,965 --> 00:35:35,032 Love it.                         1064 00:35:35,133 --> 00:35:36,200 Matthew:                          One whole ounce                 1065 00:35:36,300 --> 00:35:37,401    of sweet vermouth.            1066 00:35:37,502 --> 00:35:39,170  Everything has alcohol          in that.                         1067 00:35:39,270 --> 00:35:41,506 Matthew:                            It's a stiff drink.           1068 00:35:41,606 --> 00:35:43,441   Mena:                          Alright. And we're not done yet. 1069 00:35:43,541 --> 00:35:44,542  This is just the base.          1070 00:35:44,642 --> 00:35:45,543 We are not done.                 1071 00:35:45,643 --> 00:35:46,844   We are going to smoke           this cocktail.                  1072 00:35:46,944 --> 00:35:48,679 It really smells                 like a campfire.                 1073 00:35:48,779 --> 00:35:51,149   We're going to let it             kind of cling to the glass.   1074 00:35:51,249 --> 00:35:54,552 That orange peel,                it'll all come together.         1075 00:35:54,652 --> 00:35:55,720 Let's do the reveal.             1076 00:35:55,820 --> 00:35:56,854   Mena:                            Okay.                          1077 00:35:56,954 --> 00:35:58,022 Oh yeah.                           Look at that.                  1078 00:35:58,122 --> 00:35:59,157 Matthew:                          Just like that.                 1079 00:35:59,257 --> 00:36:00,258   Alright, well, cheers, Matt.   1080 00:36:00,358 --> 00:36:01,425   Thank you very much.           1081 00:36:01,526 --> 00:36:02,593  Matthew:                        Absolutely.                      1082 00:36:05,363 --> 00:36:06,631   Wow!                           1083 00:36:06,731 --> 00:36:09,467    That is a nice stiff drink,    but I'm getting a lot of orange 1084 00:36:09,567 --> 00:36:11,569   in there and that smokiness.   1085 00:36:11,669 --> 00:36:14,005    The ride just kind of acts       as like a beautiful canvas    1086 00:36:14,105 --> 00:36:16,007   to carry all of that flavour.  1087 00:36:16,107 --> 00:36:17,275    Absolutely.                   Well put.                        1088 00:36:17,375 --> 00:36:19,577   Mena:                           With a creepy cocktail in hand, 1089 00:36:19,677 --> 00:36:21,846 I'm ready to dig into some grub. 1090 00:36:21,946 --> 00:36:25,917   Oh wow, look at that.             That is incredible.           1091 00:36:26,017 --> 00:36:30,555 Front and centre we have            our peach ricotta made with   1092 00:36:30,655 --> 00:36:32,256  grilled jersey peaches,         1093 00:36:32,356 --> 00:36:36,961   drizzled with                   aged balsamic reduction         1094 00:36:37,061 --> 00:36:38,696  and, of course,                  some sour bread toast.          1095 00:36:38,796 --> 00:36:41,199   Mena:                          Mm, a tantalizing plate.         1096 00:36:41,299 --> 00:36:42,934  And I gotta give a hand to how  1097 00:36:43,034 --> 00:36:45,436   the chef sliced them              peaches and toast.            1098 00:36:45,536 --> 00:36:51,609   When you have something like    this beautiful sourdough bread  1099 00:36:51,709 --> 00:36:57,114 and this ricotta,                 you should always find a way to 1100 00:36:57,215 --> 00:36:59,951 get into the mood and the theme. 1101 00:37:00,051 --> 00:37:01,185 Matthew:                         Yes, sir.                        1102 00:37:01,285 --> 00:37:02,386 You know?                        1103 00:37:04,088 --> 00:37:04,989  (Clink)                         1104 00:37:05,089 --> 00:37:07,692    (Munching)                    1105 00:37:07,792 --> 00:37:09,860    (Laughter)                    1106 00:37:09,961 --> 00:37:12,096  Who knew this can bring           so much joy?                   1107 00:37:12,196 --> 00:37:14,599   They're goofy, but if you're     gonna go to Monster,           1108 00:37:14,699 --> 00:37:16,601   you gotta get into character.  1109 00:37:16,701 --> 00:37:18,970   The food is monster as well,      I can see.                    1110 00:37:19,070 --> 00:37:20,338 Absolutely.                      1111 00:37:20,438 --> 00:37:24,242   This is what I call honkers,    that's a honker of a sandwich.  1112 00:37:24,342 --> 00:37:26,110 Matthew:                         My personal favourite, The BAVA. 1113 00:37:26,210 --> 00:37:30,615  It's our take on a meatball sub  named after Mario Bava,         1114 00:37:30,715 --> 00:37:33,150  classic                           Italian horror film director.  1115 00:37:33,251 --> 00:37:37,822    It is layered with               our vegan ricotta and then    1116 00:37:37,922 --> 00:37:39,657  our grilled house-made             meatballs.                    1117 00:37:39,757 --> 00:37:43,794   We have comfit tomato            and house-made pesto.          1118 00:37:43,894 --> 00:37:47,198    You know it's a good honker   of the sandwich when you have to 1119 00:37:47,298 --> 00:37:50,668  strategize how to, how are you   going to get in there.          1120 00:37:50,768 --> 00:37:53,237   Are you going to get in there     from the side, on the top?    1121 00:37:53,337 --> 00:37:54,639    I like to go top to bottom.   1122 00:37:54,739 --> 00:37:56,007    Like this?                    1123 00:37:56,107 --> 00:37:57,008 Matthew:                           Yeah!                          1124 00:37:57,108 --> 00:37:58,376   Alright, here we go.           1125 00:38:03,381 --> 00:38:04,382   Wow!                           1126 00:38:04,482 --> 00:38:05,449   That's how you do it.          1127 00:38:05,549 --> 00:38:06,684   Mena:                           This is what you want,          1128 00:38:06,784 --> 00:38:10,955    like, classic comfort food,   the tomatoes, the garlic.        1129 00:38:11,055 --> 00:38:12,923  And then I got                  caramelized onions in there too? 1130 00:38:13,024 --> 00:38:14,025 Matthew:                         Yeah, absolutely.                1131 00:38:14,125 --> 00:38:15,426 Very, very nice.                 1132 00:38:15,526 --> 00:38:17,862 It is vegan food                  for carnivores.                 1133 00:38:17,962 --> 00:38:20,865    When Monster Vegan              was first conceived,           1134 00:38:20,965 --> 00:38:24,268   it was made to fill a niche.   1135 00:38:24,368 --> 00:38:28,039    A lot of vegan restaurants     at the time kind of focused on  1136 00:38:28,139 --> 00:38:31,042  the more serious aspect            of dining.                    1137 00:38:31,142 --> 00:38:34,145  And also the smaller portions.  1138 00:38:34,245 --> 00:38:36,847   So, we like to do big          at Monster Vegan.                1139 00:38:36,947 --> 00:38:38,649 You don't shy away here,            obviously,                    1140 00:38:38,749 --> 00:38:39,884    from the meat substitutes.    1141 00:38:39,984 --> 00:38:41,085  Right.                          1142 00:38:41,185 --> 00:38:44,422   Ten, 15 years ago, vegan food    was a lot of,                  1143 00:38:44,522 --> 00:38:46,324 like, vegetable forward.         1144 00:38:46,424 --> 00:38:48,125  And then as we started getting  1145 00:38:48,225 --> 00:38:50,828  these meat substitutes            coming on the market,          1146 00:38:50,928 --> 00:38:54,632 you can still eat                 your favourites and not have to 1147 00:38:54,732 --> 00:38:58,169    sacrifice anything,           but you can do it vegan.         1148 00:38:58,269 --> 00:38:59,737   I think it really comes down   1149 00:38:59,837 --> 00:39:02,673   to just people's love          for comfort food.                1150 00:39:02,773 --> 00:39:03,808  Cheers to that.                 1151 00:39:03,908 --> 00:39:04,909   Cheers.                        Cheers to honkers.               1152 00:39:05,009 --> 00:39:06,143   Alright,                        here we go.                     1153 00:39:06,243 --> 00:39:08,579   Cheers to honkin' good food.   1154 00:39:08,679 --> 00:39:11,382 ♪                                1155 00:39:11,482 --> 00:39:13,784   (Upbeat hip-hip beat)          1156 00:39:13,884 --> 00:39:15,419 ♪                                1157 00:39:15,519 --> 00:39:17,054   Mena:                             Time for one last pit-stop    1158 00:39:17,154 --> 00:39:18,923  before the main event.          1159 00:39:19,023 --> 00:39:21,826  So I'm dropping                   by 20th Street Pizza,          1160 00:39:21,926 --> 00:39:24,395  one of the best                    vegan pizzerias in Philly.    1161 00:39:24,495 --> 00:39:28,432 ♪                                1162 00:39:28,532 --> 00:39:31,268    Here at 20th Street Pizza,     you do all vegan pies.          1163 00:39:31,369 --> 00:39:34,271  It's a hard thing to find vegan   pizzas by the slice.           1164 00:39:34,372 --> 00:39:35,539   Mark:                           Yeah, totally.                  1165 00:39:35,639 --> 00:39:38,342 You know, I think it's important   that vegan food to be          1166 00:39:38,442 --> 00:39:39,777    as accessible as possible.    1167 00:39:39,877 --> 00:39:42,880 So, doing a slice shop, I think, is the best way to do it.        1168 00:39:42,980 --> 00:39:44,115   You know, it's cheap,             it's quick,                   1169 00:39:44,215 --> 00:39:46,384 it's really the best food           there is, I think.            1170 00:39:46,484 --> 00:39:48,719 Yeah, I love pizza, man.          It's my favourite food.         1171 00:39:48,819 --> 00:39:50,888  And what's on the Balboa here?   What do we got?                 1172 00:39:50,988 --> 00:39:53,057   Mark:                          On Balboa, we got cashew cheese, 1173 00:39:53,157 --> 00:39:57,495  there's roasted cherry tomato,    some vegan meatballs,          1174 00:39:57,595 --> 00:40:02,299   some pistachio pesto              and arugula on top.           1175 00:40:02,400 --> 00:40:04,568 ♪                                1176 00:40:04,668 --> 00:40:06,036   Mena:                            Sounds like the perfect slice  1177 00:40:06,137 --> 00:40:08,806 to fuel up before hitting           those famous steps.           1178 00:40:08,906 --> 00:40:10,908 ♪                                1179 00:40:11,008 --> 00:40:11,976    Mm.                           1180 00:40:12,076 --> 00:40:15,112 ♪                                1181 00:40:15,212 --> 00:40:16,514    Mm.                           1182 00:40:16,614 --> 00:40:19,283  We've got an incredible amount   of cheese here, which is good.  1183 00:40:19,383 --> 00:40:20,851   It's a cashew cheese,            really nice.                   1184 00:40:20,951 --> 00:40:22,353   We got pesto in there          1185 00:40:22,453 --> 00:40:25,856  and I see some of that            meatball right here.           1186 00:40:25,956 --> 00:40:27,858 Oh yeah.                         Oh yeah.                         1187 00:40:27,958 --> 00:40:33,764 ♪                                1188 00:40:33,864 --> 00:40:35,199  Perfect pizza.                  1189 00:40:35,299 --> 00:40:38,302    Fuelling up with the Balboa      to go Balboa style.           1190 00:40:38,402 --> 00:40:41,105    (Triumphant music)            1191 00:40:41,205 --> 00:40:43,908    One of Philadelphia's most    iconic sites commemorates        1192 00:40:44,008 --> 00:40:48,813  the greatest fictional underdog    of all time: Rocky Balboa.    1193 00:40:48,913 --> 00:40:51,182    And I can't leave the city    without retracing                1194 00:40:51,282 --> 00:40:56,587  the Champ's steps up to          the Philadelphia Museum of Art. 1195 00:40:56,687 --> 00:41:00,324   Philly, I gotta say.           You punch way above your weight. 1196 00:41:00,424 --> 00:41:04,094   You completely surprised me,   hitting hard with your intricate 1197 00:41:04,195 --> 00:41:08,299  vegan turns on everything from   cheesesteaks to live-fire veg.  1198 00:41:08,399 --> 00:41:11,635 The food                         was an absolute knockout!        1199 00:41:11,735 --> 00:41:14,972 (Panting)                        1200 00:41:15,072 --> 00:41:18,142    Philadelphia, for a history    town, you got a bright,         1201 00:41:18,242 --> 00:41:20,878  sunny food future ahead of ya.  1202 00:41:20,978 --> 00:41:22,880   I brotherly love ya.           1203 00:41:22,980 --> 00:41:31,922 ♪                                1204 00:41:32,022 --> 00:41:34,758  (Dynamic theme)                 1205 00:41:34,859 --> 00:41:41,832 ♪                                1206 00:41:41,932 --> 00:41:48,873    ♪ ♪                           1207 00:41:48,973 --> 00:41:55,946 ♪                                1208 00:41:56,046 --> 00:41:58,949   (Whirring, clicking)           1209 00:41:59,049 --> 00:42:03,521    (Musical flourish)