Guy Fieri Eats a 10-OZ. MEATBALL & Chicken Parm in Utah | Diners, Drive-Ins and Dives | Food Network

Guy stops by Maxwell’s in Salt Lake City, UT to dig into one of their most-popular items: real-deal Chicken Parmigiano served with Mom Mom’s Gravy (marinara sauce). Don’t forget about the 10-ounce meatball you can add to any pasta!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri Eats Chicken Parm & a 10-OZ. MEATBALL in Utah | Diners, Drive-Ins and Dives | Food Network

So I’m here at Salt Lake City Utah right on Main Street about four blocks from state capital to check out a joint where an East Coast transplant SL snowboarder bartender is open up a joint where he’s serving his grandma’s recipes this is Maxwell’s East Coast eery four cheese ravioli in the window

Donny rco with meatballs scale of 1 to 10 I would rate this place as an 11 pry salad it’s got that home home style cooking to it flavors Jersey born Steven Maxwell started serving when he opened in 2008 how’d you get here I went to Park City and planned on ending for a

Winter and I just never left that was it that was it how good is this Italian I don’t know what’s going on here but it’s it’s an infusion of good stuff that I love and I just want to get more of it Philly cheese steak lasagna yo chicken

Par in the window love the chicken parm big thick pieces of white chicken there’s nothing like it in the state of Utah that’s because the sauce that kicks at all is no Utah native what are we making today we’re making mom’s gravy who moms my grandmother I don’t see it

Everywhere else but New Jersey I see it people call tomato sauce on Sunday is called gravy great all right let’s hit it we’re going to sauté a little olive oil with fresh onion roasted garlic okay we’re just going to add our San Marzano tomatoes are you going to marry these

Back and forth to rinse them out I’ll do the real deal there we go it’s like the Bucket Brigade all the cans are washed out some paste now now we’re going to add our dry ingredients sugar salt pepper dried parsley dried parsley and and the mother load of Basil fresh basil how

Long we going to let this cook 6 8 hours and when this reduced this down we’re going to hit it with an immersion blender exactly so tell me what makes great chicken parmesan we use panko breadcrumbs instead of just regular Italian breadcrumbs okay it’s a little bit lighter it’s going to keep the

Chicken a little bit crispier so this is a millon breast so you cut the breast down are you pounding these first we are going to pound them awesome like lightly Max you know the old concept wet hand dry hand yes avoid Frankenstein fingers is that right where’d you get

That that’s what we call them in my family oh really yeah what we’ll do is we’ll Brown it off both sides we’ll put it onto a tin and we’ll cover it with a mozzarella preone mixture and then we’ll bake it off in the oven melt it

Up put a little bit of mum’s gravy in a pan take our homemade fetuccini down into the water give it a little stir stick okay sauce is hot drain our pasta whoa chicken farms out then we’ll plate it up and next time in Salt Lake City come on down for The Lumberjack

Special dude you’re toing with some cheese finish with a little parsley there you go pleas put on my MooMoo this is how your grandma would make it when you were a kid this is how she make it the slow cook gravy homemade pasta chicken parm thick breading melted cheese

But that’s about as real deal as you’re going to get it man niely done right on nicely done chicken fan it’s great food hearty all the recipes basically come from your childhood yes back to my grandma’s house back to your grandma’s house her restaurant was open in the 30s and the

40s but it was the front of their house like a lot of immigrants all of us all the kids learned how to roll pasta make raviolis noi and Grandma’s recipe for a mansiz meatball spaghetti 10 oz meatball I’m a little bit intimidated by that meatball it’s really big I don’t know if I’m

Going to be able to eat all that making a 10 oz meatball a what 10 oz meatball starts at 12 Cooks down to 10 that’s how your grandmother used to make it no she made me make the little tiny ones but I’d always want to make a big one all

Right let’s get into this all right pepper parsley crushed red kosher salt oregano basil finish it off with Parmesan cheese all the dry comes together sitting over here we have 8020 ground and Italian sausage right okay start by adding our eggs drop our Dy what’s the show little water for

Moisture okay fresh bread crumbs and we’re mixing this all up like a gigantic tartar salad okay now how good are you at grabbing the 12 oun of meat takes years to practice I bet it does hang on how close do you think you are I’m

Pretty close going for 12 oz where we at 10 that’s not 10 you’re looking down at it that’s 12 oh that’s that’s look over there pretty bird I got to go after that 12 could be a bit heavy but let’s see camera shows it at 12 you know what I’ll be here all

Week okay so the meatballs cook off in the oven then get dropped in Mama sauce we’re going to serve them today with spaghetti parmesan finish with a little parsley yeah come on down in Maxwells we got meatballs ins size of your head it’s got great flavor it’s very rich love the Italian

Sausage it’s everything you want in an old school Italian meatball Max excellent job bro I always leave satisfied and probably with the too box too you really have brought all the pieces and all the components together and you’re delivering these folks here in Salt Lake City a real experience nicely Done