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here in Boston. Going to Harvard. Never been
over there. No. Going to a place by Harvard. They got really great food. What kind of great
food? They do like pizza and brunch. What is the hook? What makes it special? Why is it on triple
D? They’re all locally sourced ingredients. Okay, great. What’s the name of it? Source. No, I
understand. They locally source everything. I got it. What’s the name of the place? Source. Chicken
and waffles. One minute. Incredible food. Great bar. You can have it all. Lucatini, I’m going
in the pan. What they’re doing is awesome. Next level fresh. And for owner Daniel Rowan and chef
Brian Kavorian, keeping things fresh is all about hyper local. We’re getting everything including
beverage from within 90 mi of our front door. It’s a beautiful restaurant, by the way. This was
the original Cambridge Firehouse from the early 1800s. What are we going to make today? Rumbaba
French toast. Last baba coming up. It’s a cross between a French toast and a very fluffy pancake
soaked in rum topped with vanilla musker pone. What are we into, chef? Cake to the rum bababa.
Put the bowl into the warm water. We’re going to take the milk. We want that to get warm. Sugar.
Add the yeast. Let it sit for about 10 minutes. We’re going to do the eggs. Add the yeast. Put
the flour in. Once it comes together, we add the butter to it slowly, just like you would a brios.
It mixes for about 10 minutes. Let it do a first proof. And then from there, we’ll go. We’re going
to get our cups ready. Melted butter. Add a little bit of flour to it. Portion it. Then we roll it
out like this. You guys are doing great. Look at him go. Drop it in. Then we’re going to bake them
off at what temp? 350 for 20 minutes. Beautiful. Mhm. Now that they’re out of the oven, we’re going
to make the syrup. Some water. A little bit of rum. That was full when we got here. The sugar.
Bring it to a boil. Let this turn into syrup. Pour a little bit over the top. Lift it up. And we
add a little bit in here, too. And then we throw them in the fridge. We leave them overnight. All
right. Batter. Sugar. The egg. M. Liquid chicken. Mhm. Vanilla paste. Milk. Heavy cream. Okay. The
top we get rid of. Wa. What? Just a very little bit. Look at that. Were you a chef? Yeah, I’ve
cooked once or six times. Then we just cut it right in half. There is some rum in this. Dip it
right in here and just put it in. We do three. Why not? How do we serve this? We make a whip mascar
pone cream. Okay. Heavy cream. We add the sugar slowly. Fresh mascarapone and our vanilla.
Mix it all together. All right. Let’s see it, chef. See that beautiful caramelized crust on
there? That’s how it’s supposed to be. We go in with the mascarapone that we made. Blackberries,
blueberries, strawberries, a little bit of powdered sugar. What’s really going on with the
rum? That’s maple syrup. I thought it was rum. I don’t think it needs syrup. This is dessert. Very
elevated. I love the texture and the crumb of the baba. Mhm. It’s light, but it’s got structure.
It’s soft, plenty of moisture. You definitely know you get rum in there. The marcapone cream.
You don’t get an overabundance of of vanilla flavor. Really well balanced. Yeah, exactly.
Delicious. One minute on the baba. A crisp char on the outside, but then in the middle it’s
so fluffy and delicious. And you have this nice little whipped cream that gives it a little more
sweetness. Did you do the uh free shot of rum? I always have to add a little rum to my meal. Look
at that. Just pouring that rum right on that maple syrup. Heavier chicken and waffles for you. I
think everyone who comes in here immediately like, “Wow, something special is happening here.” You
can get pizzas here that you might not be able to get at your normal pizza place. Pepperoni coming
out. The pepperoni pizza here is insane. You said you make us a pepperoni pizza and I’m like,
really? So, our pepperoni pizza is completely unique from everywhere else. All right, let’s
go. All right, pizza dough. Cambridge tap water, olive oil, sourdough starter, got it. High
gluten flour, the salt, a little bit of sugar, just a touch. We mix it for about 5 to 10 minutes
until the dough comes together. Then we let it set for an hour. Put it back on on a higher speed.
Roll it into balls. And then we let it ferment for 72 hours. 3 days. 3 days. Wow. What else makes
this pepperoni pizza so special? Our tomato sauce. Start with whole canned tomatoes. Little sugar,
little salt, salt, cayenne, dried oregano. That is our tomato sauce. We got to make the venoto.
That’s actually Italian. I know that one cuz it sounds Italian. You know, we say file. Fragile.
Exactly. Red wine, little sugar, sumak, little lemony citrusiness, fennel seeds, coriander seeds,
black pepperc corns, juniper, and fresh thyme. Long chins. And then we reduce this down. Strain
it. We get a beautiful syrup. Let’s see it. Look at that delicate dough. That’s beautiful. Then our
beautiful tomato sauce. Freshly grated mozzarella cheese that comes from down in Connecticut.
Keep it local. Caramelized onions. Not your everyday pepperoni pizza. So these are your cup
and chars. It’s about 50 slices. Jeez, you can’t count that high. 10 12 400. What kind of wood
are we using? Maple. Oh, cuz we use plywood. And you know what? Railroad tie. It gives a spiciness
to it. Mhm. In the woodf fired oven. We get done cooking that pizza with the kids furniture. Yes.
Next time, think about putting some pepperoni in it. Should we give it some of our venoto we made?
Need a chainsaw to get through the pepperoni. We actually have a guy who comes in here and orders
this with extra pepperoni. It’s impossible. It’s not. We actually put pepperoni on all the sauce
and then we put cheese over the pepperoni and then we do more pepperoni. That’s And he eats
the whole thing. He doesn’t bring any home and he gets a second one to bring home for lunch the
next day. Am I talking about yourself or is this someone else? No. Yeah. You just Come on. You want
to talk about it? We’re here. We’re in the trust tree. Listen. Okay. It’s all right. You know,
we just kind of His name is not Brian. It’s uh It’s Brian with a a Y, not an I. It’s also three
you. Two ends. Yeah. Yeah. Two ends. All right. Wow. The dough. I mean, what an absolute
vessel just to do it all on. That’s 72 hours, bro. That is a cloud. Oh, look at that. I can’t
believe how much pepperoni you put on there. If you didn’t have that vinegota on there and you
didn’t have those caramelized onions on there, it would be too much pepperoni. The sweetness
and the caramelization is really what puts this together. That is not your average 2 a.m. pizza
right there. That’s a dynamite pie. Pepperoni pizza for you. The dough actually runs the show
if you ask me. Really pillowy. Pillowy. Yeah. Memory foam for the soul. Jeez. It’s probably
the best pepperoni I ever had. Take the extra bread. Do a little dip. Dip. Soak it up. A
little of the vineoto. How do you spell that wrong every time? Get that pudo on there. Source
just does it right. The discipline that you guys have put together just doing food as great as
you can locally sourced. I can’t imagine what else is going on inside that head. Dynamite. Well
done. Bye-bye. Wild. Say bye-bye. Bye-bye. Byebye. So I’m here in downtown slow, St. Louis Abyspo,
California. Great college town. I’m on the corner of Broad and Hagera. There is every kind of store
you can imagine. When you’re done shopping, what do you want? You want a great Italian joint to go
to and one with a dynamite story. Check this out. They meet in Italy. He flies over to the States.
They get engaged. They take over the family restaurant. Well, the rest is history. This is
Flower House Pepe. This is as close as it gets to being in Italy. Everything is direct from Naples.
The flower, you name it. Go in the water. For me, it’s like I never left. But chef Alberto Russo
did after following his wife Jessica from Italy to her native California and straight into the
family biz. This was originally my mom and dad’s restaurant, but it was a different one. So it
didn’t look like this. Nothing like this. This is sexy. This is a big playground for you, isn’t it?
It is. You have all your toys. I do. I didn’t buy it though. She bought it. She bought I don’t know
who the boss is. It’s a festive place. The food is spot on. Genovves ra Oh, this is the Genovves.
The pasta is handmade. It’s an amazing marriage of beef and pushcido. I can’t tell you how they
make it, but I sure do enjoy eating it. All right, chef. Let’s get into it. We’re going to make the
messy pakari. We just have a seimolina flour and water. Once it gets fully mixed, it’ll start
the extruding. Next step, we’re going to make the genovves. Genovves is a mix of salty meat,
onions, and and white wine. Yes. Olive oil and butter. Put some ground beef in it. Brushto
gambto. The trimmings of the pushcuto. Cocoa powder. What? Yes. So the cocoa powder will give
that balance of bitterness and sweetness. Celery. Carrot juice. And we just add our onions in.
Got it. Now that the onions are nice and cooked, we do the white wine and let it cook for about 2
to three hours. And that’s it. Got it. Next step with the provolone sauce. So is this imported
provolone? It is. Italian proolone is salty and tangy and sharp and a little bit drier. Whatever
comes out. Yeah, you don’t know whatever falls in your hand. Oh well, from the angels. That’s going
to be good. Okay, perfect. Milk room temperature and a little heavy cream. Cook the pasta in a
boiling water. Go in a sauté pan. My mouth. It’s like when the dam is going to break. Beep beep
beep. Little pigano cheese. Finishing that last cook of the pasta in the sauce. Just take your
time and do it slower. You’re going to kill me. Tiny bit of green. That’s the money bite right
there. Genovves is one of my favorite dishes. I make it at home once a month. It has a
salinity to it because of the pushcuto. The proolone cream sauce. That creaminess
that you’re getting, the saltiness from it is a perfect playin. The piece of it that
really makes it all sing, chef, is the pasta. It has a great bite to it. Made fresh. It’s a
real center of the plate. I would come back just to get this. Absolutely excellent. So, I’m here
in the Inglewood neighborhood of Indianapolis, and I’ve got a great story for you. All right.
Young chef from Mexico lived in that building right there, and she went to the Englewood
Community Development Corporation and said, “Listen, there’s an abandoned building right over
there that my dad and I would love to put a little tamalei shop in.” They have built a following.
They are doing tamales, tacos, you name it. Everybody loves it. This is paole. Quesadillas
up. It’s a different way to experience Mexican food. Or your mind’s blown. You’re like, “What is
this?” One accort. How do you say it in the first place? Everybody says it differently. I say it’s
the house that Carlos Hutcherson built with the help of his local community and daughter Carla,
who’s now a culinary instructor in Los Angeles. I used to work for steel companies in Mexico, but
my hobby always was cooking. Carla that is a chef, so she trained me to open this business. American
dream. Here’s your turkey tamales. The turkey tamales just phenomenal. It’s cranberry sauce on
a turkey tamalei. And you’re like, how does that even work? All right, so ground turkey, onion
powder, thyme, garlic powder, white pepper, mayor, little kosher salt, water, and we’re going
to mix it. butter, sage, and we’re going to roast this in the oven. 375 for 20 minutes. Okay, so
we’ve cooked turkey, shredded turkey breast. What do we do next? Turkey, tamalei salts. We’re
going to begin with the red pepper, tomato powder, sour cream, fresh red tomatoes. Mix the ground
turkey with this breaded turkey, turkey salsa, finishing with olive oil. I assume this is the
cranberry sauce. Yeah, olive oil and water. We’ll see the oil and water combo. Cranberry. Wait until
that bloom. Bloom. Bloom. Mansano pepper. Aano. Roma tomatoes. Sage. Jalapeno peppers. Red onions.
Orange peel. Tangerine. This quite different. Sugar cape cone. Tangerine juice. Orange juice.
Celery seed. Salt. Black pepper. We’ll let this cook for 20 minutes. Cider vinegar. Fresh
cranberry. Cilantro. And then blend all together. We’re going to do the masa, olive oil, celery it,
celery salt, thyme, baking powder, oregano, sage, garlic powder, margarm, salt, onion powder. Mix
it. We’re ready for the machine. Let’s get the makina. We are in uncharted territory right now,
folks. Is he’s going to pack it around the sides with the masa. And then I think we’re going to put
the meat right in the center of that. But right, that’s our turkey. Wow. Never seen this before.
Now that this is done, we need some corn host that have been soaked in water. A little bit here.
Wrap the tamales. Put it in aluminum foil. How many different types of tamales do you make? Oh,
we have like uh six, seven, and sometime special. We have two vegans. We have two vegan tamales.
Yes. We have pork. We have chicken salsa verde. We have the uh uh the beans the no that is so
chiso with black beans and potatoes. So this when you got two when you got two short tamales. Yeah.
You use the half of one skin, half of another skin. Okay. We can do that. Now from here we’ll
steam them. Yes. Plate the turkey tamales. Some cranberry salsa. Got a little bit of cilantro.
And that’s it. [Music] I’ve never had a turkey tamalei, but it’s delicious. Good texture from the
masarina. Very rustic. You can’t tell that I like the salsa. By the way, I get a little bit of spice
in the cranberry. I just housed a whole tamalei here talking to you. Delicious. Like, eat the
husk. Delicious. Turkey tamalei ready. The messa is just phenomenal. The cranberry salsa is one of
my favorite things that Carlos makes. The porkado tacos. It really is just a wonderful hidden
gem. This is the dude. The Englewood Community Development Corporation. You guys gave them the
kickstart. We’ve been very lucky to partner with him for about 10 years now. It’s a good place
to build community, get some great food. Vegan Biria Tacos. They’ve got the best vegan tacos in
town. You never miss or even realize that you’re not eating meat. Video typically is made with
goat. In place of the goat, we just jack through it. jackf fruit. So, first thing we’re going to
start off, chili paste, salsa, Roma tomatoes, oil, onions and garlic, oregano, cumin, bay leaf,
thyme, margarine, water, cook everything, and then we add the chilies. We have ancho and puya. Hit it
with the immersion blender for a long time. This is vinegar. Got it. Jackfruit, paprika, cuz if
that was cayenne, I was going to be scared. Onion powder, margarine, salt, oregano, garlic powder,
bay leaf, and rosemary. You can smell that from here. Cumin, thyme. So this is the house paste.
Yes. Delicious. Mix it. The oil going into Cook it for 30 minutes in total. Roasted plantains. Yes.
Onion powder, salt, white pepper, wi powder. So this gets mixed with the jackf fruit. Yes. Little
bit of chili paste. Put it in the oven 15 minutes. The party continues. Prepare the mushroom. So you
got oyster mushrooms and the white button oil with onions and garlic. Garlic. This guy is going
next level. Now we’re going to roast this off. 50 minutes. Combine our mushroom with the jackf
fruit. Chili paste and ber is done. All right. So the last thing we’re going to make the consmate
whole tomatoes, onion, garlic, and jalapeno. The chili paste that we that we made earlier. Tomato
paste, cinnamon, and clove. Okay. Salt. Vegan bro. Got it. Cumin. What’s in the sache? Mear
ram, bay leaf, and thyme. We’ll cook that down, take that out, and then puree that. Correct. We’re
going to make our birya tacos. The tortillas, canola oil, guajillo powder, but he really
thinks through all this vegan cheese. Look at that. Little bit of pico. Turn it like this and
present it. And put a little bit of lime on it. I’m speechless. That’s better than 80% of the video tacos
I’ve had. There is so much flavor, so many great textures. The mushroom is the winner. The
consume dip. A 10. I don’t say that very often, but that’s a 10. Thank you so much. Vegan be
real. Have you had bidia tacos before? They’re one of my favorites. You’ve had it with meat and
you’ve had it with jackf fruit. I prefer these. The crispiness on the outside and the shell
and then like the softness of the inside on a 1 to 10 scale above 10. Carlos, catch it 100%. I
come like at least once a week now. I can’t stop coming. Not a normal person sees this. You were
born a chef. Congratulations. Thank you so much. I’m here in Bradley Beach, New Jersey, right
down the street from Asbury Park to check out a restaurant that fits right into the triple
D mold. We’re looking for authenticity. We’re looking for a great story in dynamite food.
I hear the chef is on the line every night, six days a week. He’s writing his own menu.
He’s doing things his way. And everything is scratchade. That’d be a great name for
a restaurant. This is Scratch Kitchen. Pick up one beans and shrooms. Scratch Kitchen
is definitely the place to go. The food is fresh. Everything is made with love and passion.
Let the tomatoes do the magic. JT is just a phenomenal chef. That’s JT Dunn who opened this
spot after years of drifting in and out of the industry. So you finished marine biology with
a degree, jumped ship and went into restaurant for 37 years. I took a break 14 years ago, but
I started to get the itch again. Right back in, baby. Yeah. All right. What are we making
today? Cajun clams. Cajun clams in New Jersey. Yes. Picking up on Cajun clams. It’s got cherry
tomatoes and dullly sausage and canalini beans. It’s more than an appetizer. It’s a great dish.
We’re going to make a homemade clam stock. These are huge. Yeah, big clams, big juice. Celery,
carrots, fresh lemon, onion, little bay leaf, and some aqua. And we’ll let that go until the
clams open and the stock’s ready to use. And then we’ll strain it. What are we doing next? Overnight
tomatoes, garlic, fresh rosemary, and cherry tomatoes. Finish with extra virgin olive oil. This
goes into the oven. That gets turned off. And the pilot light cooks these tomatoes. It’s a slow
poach. Got it. Now, we’re going to make roasted garlic and rosemary and chew flatbreads. Let’s
see it. Allpurpose flour, yeast, salt, sugar, rosemary, and then we’re going to use the roasted
garlic from our overnight tomatoes. Water and oil. You put the water and the oil together. Yes.
Got to cut down on the workload. That’s your way of cutting down on the workload. Yep. Wow. Fruit
for an hour and a half. So, you just roll it out and we fry it up. That’s gorgeous. Now, we’re
going to make seasoned breadcrumbs. It is the seasoned breadcrumbs. Fresh parsley, granulated
garlic, oregano, parmesano cheese, salt, a little bit of pepper, extra virgin olive oil, unsalted
butter, breadcrumbs are going to go in. All right, now we’re going to assemble our Cajun clams.
Okay, start off with a little olive oil and dewy sausage, garlic. The clams are free, but the
breath mints are like 80 bucks. Add our clams, our overnight tomatoes, basil, butter, some scallions,
canalini beans. Season with a little salt and pepper. Now we’re going to delaze with a little
white wine and some clam stock. Fresh parsley, our seasoned toasted breadcrumbs. I’m drowning in
drool. And our flatbread. Is this an appetizer? This is an appetizer for 18 people. Look at that
money bite. I love what is happening in the food revolution. I mean, I’m right in the center of it
and I’m seeing people try different ethnicities of food, styles of cooking. I mean, really embracing
it. One of my favorites is to see what people are thinking about vegan and vegetarian cooking. It’s
changed dramatically from what I was eating as a kid in the 70s and 80s. So, here I am in Avon by
the Sea in New Jersey, checking out a place where these two nutritionists have come together with
this plant-based cafe that is just rocking the town. This is Seed Disrupt. Golden chocolate chip.
Everything on the menu is topnotch. Food that’s just really soul nourishing. Got a chiso hash bowl
up. They’re magicians. They taught me everything I know about plant-based food. and Alex Mazuka and
Karen Der have been the town’s vegan ambassadors since they opened this shop in 2012. Most of
our customers are not vegan at all. You know, maybe our top customers just want to come here
for a delicious meal that makes them feel really good that they know is loaded with nutrients.
You cater? Yes. It’s like in harmony. It’s like a doo-op band. We finish each other’s sentences
constantly. Oh, this should be just hysterical. It’s going to be great. What are we making today?
Our California burger is our number one seller. Got a California burger melt. It’s got the beet
burger, cashew cream, and the greens. When I first had it here, it was like, “Wow, this is so
good.” We’re going to start by making our beet burger patties, shredded raw beets, everything’s
organic. Cooked brown rice, diced yellow onion, raw sunflower seeds, the noot, nutritional yeast
extract, garlic, Italian seasoning, tamari. You can have it today or tomorrow. Exactly. Extra
virgin olive oil. Uh, agave nectar. Sea salt. A little black pepper. Pulse it up a couple times.
It does look like ground beef. I’ll give you that much. Pretty wild. Little mold. There’s no mold
on that. We’re forming it. Zero mold. In the oven at what temp? 375 for 20 minutes. Now, we’re
going to make our cashew cheese sauce. Organic raw cashews. Nutritional yeast. A lot of it. I mean,
that’s where our cheesy flavor is coming from. And your jokes, obviously. Sea salt. We use filtered
water for everything. Extra virgin olive oil and apple cider vinegar. Drop the hammer, Cole. Boom.
That’s all she wrote. It sets up in the fridge. Is it better than yours? It’s better than mine.
That is Oh, it’s the ACV. Note to self, add ACV. Tell me about the pickled onions. So, the pickled
red onions, we start with just thinly sliced red onions and then we make a brine with apple cider
vinegar, filtered water. You guys ever thought of using filtered water? Filtered water for
everything. You That’s my recommendation. Thanks for following that. Okay. Agave nectar, sea salt,
black pepper, dill. That’s a big deal. Huge dill. Mix that up. Stick it in the walk-in overnight and
just let them really just reduce down. And then they’re done. That’s it. We’re going to build our
sandwich. Our homemade coconut butter. What type of bread is this? Brown rice flour, millet flour,
flax. Hit one side with our cashew cheese sauce, one side with mashed avocado. Pickled onions on
tomato. Our burger on there. Sprouts. We just like to get everything kind of warm and married
together on the griddle. When you say it, you have to go. I could try not to. I’m telling you,
she can’t. Get after it. Drum roll. I mean, it’s delicious. The cheese is so creamy and the avocado
fits so well and the patty’s got a ton of flavor. That bread crushes. It’s got a great crumb. Love
it. Great job. And we’re ready for the griddle. It’s very fresh take on a burger. It’s got a
little earthiness to it from the beets. The cheese sauce should be illegal. It really is.
And it melts like on the burger. These folks have been at it for a long time. What it’s become
is a really awesome and beautiful thing. I live in New York. I travel down every weekend. I’m
the first person at the door. That’s awesome. Bacon cheddar melt. I’m having the bacon cheddar
melt. It’s marinated tempeh, caramelized onions, and a cashew cheese sauce. I love it.
What’s up next? Bacon cheddar melt. First, we’re going to make our marinated tempe. That’s
like the meat on the side. That’s the meat of it. Get it in boiling water for 20 minutes,
which kind of turns it into a sponge. Okay, let’s make the marinade. Extravirgin olive
oil, gluten-free tamari. We’re doing it today. Thank you. Gosh, thank you. Agave nectar,
nutritional yeast, ground mustard, black pepper, the tempe’s expanded. Dunk them once. Yep.
It’s going to soak up all that flavor. So, here’s our coconut bacon, dark maple syrup,
liquid smoke, tamari, nutritional yeast, sea salt. Pour this over our dehydrated coconut.
Yep. Yep. You can definitely get the liquid smoke. Yeah. You’re going to eat it like that. You’ll
say, “Oh, taste it.” That gave me just like this little There’s a bacon thing there. We do sell
this on our website and at the front counters. People buy it from all over the place. Bags of
bacon. All over the place. Why did you get become crazy Doc Brown from Back to the Future? Oh,
Marty. Now, we’re going to roast this down. 325. It goes for about 30 minutes. We stir it every
5 to 6. Now, we’re going to our bacon cheddar melt. We’ve got our marinated tempe with some
extra marinade. Get our bread ready. Butter both sides. That same cashew cheese sauce. Caramelized
onions. And then we got our coconut bacon griddle to perfection. How’d you guys come up with the
name? We tried to encompass like everything from kids to adults from, you know, everything
we do is like obviously plant-based. So, it’s just like really kind of like from the
ground up. Are your kids plant-based? Mine are. Yeah. My husband feeds my kids all sorts
of stuff. But, you know, it is what it is. There you go. Right. When I when I cook for them is
plant-based. Yes. I have my boundaries for sure with my kids. But my husband eats a certain way
and I want them all. So, they don’t get salami. They have never had salami. Not yet. Not yet. But
they’ve had ribeye. It’s a whole All right. So, you haven’t done crack, but you’ve tried math.
Exactly. We’ve got our bacon cheddar melt. [Laughter] If I let this go any longer, they’re
going to head to It’s almost like eating a patty melt. The key to it, in my opinion, caramelized
onion. Yes. The tempe. Wow. What a fantastic medium. I love the spongy technique and the
bacon. The smokiness and the balance that you put together with the marinade. It’s flavor through
the roof. Delicious. Very creative. Bacon cheddar melt. That smoky bacon is a perfect addition
to that sandwich. Tempe. They do it better than anybody else. Got a kimchi rice bowl up. Nothing
comes close to seat sprout. Nothing. You’re pioneers. Thank you. You really And they answered
together. I’m here in San Los Aispo, California on Broad Street, right between the airport and
downtown. You know when you go to the south and you get a meet and three? Well, this joint that
I’m going to check out, husband and wife team, they’re doing the meat and three just their own
way. Let’s see. They’ve got Brussels, they’ve got fries, they’ve got salads, sliders, mac and cheese
in all different ways, and you can get one, two, three, or four items on a plate. I mean, it just
makes me hungry thinking of the combinations. This is Taste Fun Me Cheeseburger in Paradise.
If you can’t decide what you want to eat, come to Taste. The menu has everything you could
ever want. Two tips of Argentina going down. You could do like a mac and cheese. You could do a
burger. You can do a salad. You can mix and match and make it like your own dinner because owners
Gretch and Lamir and her husband Scott. Well, they know a thing or two about picky eaters.
I can’t decide what I want to eat ever. So, here you can get a little bit of everything. Not
one plate’s the same. Oh my gosh. Just became our family business and our love. I got a quartet
up. Whenever I’m traveling elsewhere, I’m like, I just want to go somewhere like taste where
I can get a bunch of different things. Warm up the flatbread for the kofa. The lamb kofa is
amazing. It has a variety of Mediterranean spices with topod and the hummus, which are both made in
house. So, we’re starting out with our lamb kofa. So, first we’re going to make our spice blend.
Red onions, cilantro and parsley, salt, toasted coriander, cumin, granulated garlic, chipotles
and adobo that we did blend up beforehand. Yeah, we’re going to kick it up. Mixed into the ground
lamb. Divide it into portions for grilling time. What comes with that? Hummus, topnod, and our
homemade flatbread. We make that overachiever. So, we’re now going to make our flatbread dough.
Warm water, yeast, sugar. Let it do its thing. Allpurpose flour, allspice, salt, parsley, and
teragon. Give that a little whirl. Go ahead with our happy yeast water. Okay. Olive oil. Let it
sit and proof away. Roll it out and throw it on the grill. What else are we going to make for
hummus? Human, chickpeas, taheen, sesame oil, garlic, lemon juice, water, salt, paprika. That’s
it. Delicious. What’s in the olive topping on? Olives and garlic. And then we use a little bit
of the olive brine. There you go. Let’s build it. All right. You ready? Are you ready? We got our
warm flatbread and our meatballs. I like to make a little sandwich. You think this is my first
rodeo? Now you’re doing it. Typically ka isn’t that flavorful. Delicious. Juicy. Nice char.
Delicious flatbread just even by itself. Solid hummus. tangy, not too olivy, too garlicky topon.
So if that’s the precursor to the rest of what I’m expecting, I put on a seat belt. So I’m here in
Columbus, Ohio with my good buddy Anthony Corano, the president of Caesar’s Entertainment.
Long time ago, I said, “You know what, buddy? You promised me you’d take me on Diner,
Drivers, and Dice.” Exactly. The question is, what did I take you to today, Anthony? I’m
taking you to a diner. Not just any diner, but a Greek diner. You’re going to get great
food. You’re going to get great story. And you’re definitely going to get some characters.
This is Tommy’s Diner. I got a meatloaf sandwich, two special cheesecakes. I just love coming to
Tommy’s. The atmosphere is fantastic. It’s a place where everyone is welcome. Stuff shows going up.
There’s nothing like it. It’s my cheers. And this breakfast lunch hangout is where the Papis family
has been serving up American and Greek classics for over 30 years. Is your name really Tommy?
Yep. I mean, the Greek name is Aanios. You’re from Greece? Yep. You were in Greece? I was born
there. I left when I was three. But you went back to Greece. Is that where you met this guy? Yes.
When did you get into this? I was seven when we opened in this actual diner in this building.
Yeah. Some history here. What are we going to cook today? We’re going to make Greek pasticho.
Your pasticio. Absolutely fantastic dish. It’s pasta with meat, cheeses, and bashimal sauce.
It is to die for. You ever had pastichio? No, it’s Greek noodle lasagna. We’re going to start
off browning some meat, cooking it with onions. Did your mom teach you to cook or your dad teach
you to cook? My mom taught me back here. My dad taught me the wine. Have you ever been on the
hotline? I have. Started on the fry. Went to the grill, pizza oven, everything. You could throw
pizza. I can throw pizza. Next up, we’re going to add a little white wine, tomato sauce, salt,
black pepper, ground cloves, granulated garlic, cinnamon, fresh garlic. Truck this down. Next,
the besamemell. We’re going to heat up a r and then we’re going to add the r to the milk. A
little nutmeg, some white pepper, salt. We got some ramano and shredded parmesan cheese right
there. The eggs. You want to make sure you’re mixing it the whole time. Time to build it. I’m
ready. All right. Penne butter, cheese, pepper, salt, and then the egg. Okay. We’ll do a layered
noodles in the bottom of the pan. Pour a little bit of the bameal. Smooth it out. All of the meat
sauce at once. All of the meat. Then we’re going to pour the rest of the noodles on top. The
rest of the besamemell. See, look at you. You have a future in this business, Carano. Smooth it
out. cheese. You got to have more cinnamon. We’re gonna let you do that. Butter. This go in the
oven. What temp? 350 for about 45 minutes to an hour. What you want is just a nice brown coating
on the top. Gorgeous. You can smell that meat. Smell the onions and the garlic. And then all
of a sudden, you get cinnamon. Maiden voyage. You’re flavoring the meat. Get that cinnamon at
the end. I’ve got a lot of pisio. This got great balance. Not too salty, not too much besamemell,
not too much meat. Good bite in the noodle. Delicious. Post. I love how they infuse Greek
flavor into the lasagna. The pasta was so tender. The meat was well cooked but not overcooked. It’s
excellent. Do you sit at the counter or do you sit at the booth? Sit at the counter. A lot of action.
You can watch me. And I like to talk a lot. George, what do you think? I love it. Just the
conversations over the years and the friendships that people built just from this counter. It’s
pretty cool. I love it. Breakfast burger. Been coming here for about 20 years. Always a good
diner. Good portions. But you definitely save room for dessert. Baklava cheesecake coming
up. The baklava cheesecake is exquisite. It’s like they set a baklava on a piece of cheesecake.
We’re making a baklava cheesecake. Got it. Hang on. Wait. Baklava cheesecake. Baklava cheesecake
is not normal. No, it’s not normal. We’re going to make a syrup first. So, we got water, honey,
sugar. Let it simmer for about 25 minutes. Then, we’re going to add the cinnamon, roasted nuts.
They’re going to get tossed in the syrup. If there’s any left from Anthony eating them, we’re
going to make the filling for the cheesecake. Okay. Cream cheese, sugar, vanilla. And whip
this so it gets nice and soft. Key part of this is to do one egg at a time. Let it mix in. Little
sour cream to finish it. Now, it’s time to build the cheesecake. Let’s see it. Start with the fila
dough. We’re going to do a layer of butter. Fold it up. More butter. And we’re going to line this
whole thing. nuts. Sprinkle on the bottom there. Put half the mix in. Do the rest of the nuts. Rest
of the sauce. We’re bringing the filo dough back up. More butter. Couple more layers of felo. Now
you’re going to fold these in. The royal wedding cake doesn’t take this long. And more butter. More
butter. Score it. But no nuts on top. There will be some nuts on top. We just used all of them.
No, I have other ones. You were eating them, so I don’t want to keep them all out. Oh, is that
what it is, Anthony? See what happens. And then we’re going to bake it. Oh, baby. Mhm. If that
eats half as good as it looks, it eats better. Listen to the crunch. Smells good. I think that’s
his cologne. Look at that thing. Yes. Syrup just to make it look pretty. There’s no wrong way to
go about this. Just the guy position. Holy moly. Wow. Great crunch. Flavors. Outstanding. It’s
all there. I’m putting out the flavor town bat signal. I don’t know where you could be in Ohio
that it wouldn’t be worth driving to get that. You’ve got all these different layers, the
chewiness, the crunchiness. It’s delicious. There’s a lot of depth to it. Great amount of
tang. I love the sour cream. Mhm. Tommy’s baklava cheesecake house. People are going to line up.
That right there, hands down, one of the best cheesecakes I’ve ever had. Here’s your baklava
cheesecake. Enjoy it. The flakiness of the baklava on top is amazing. It’s very creamy, sweet,
delicious, salty, tangy. That cheesecake should be illegal. Waffles a minute and a half out. It’s
not typical diner food. It’s good old down home cooking. So funny that I have to bring the guy all
the way from Vegas to Columbus to have something so representative of going big or going home. You
killed it. Thank you. So I’m here in Grover Beach, California, which is about a mile south of Pismo
Beach. You know the place where everybody comes to go to the dunes. Well, today is definitely
not the day to go to the dunes. But don’t worry, I’m not here for the dunes. Now, I’m here to check
out this husband and wife restaurant where they’re taking everyday dishes and kind of taking them
to the, as they say, the 2.0. This is the spoon trade. Order up chicken and waffles. It really
blows people away. Vegan tikka. It is comfort food with a twist. Fresh, locally sourced. I’ve been
to a lot of beach communities. You do not find restaurants like this all the time. Agreed. Finish
that tartar. Get it up first. That’s because Jacob and Brooke Town picked up some gourmet vibes
during their time in San Francisco before they headed back to the beach. You know, we spent 20
plus years in the industry. We moved back home and we opened a restaurant that’s a expression of our
collective experience. Why spoon trade? We spoon food and trading stories. I think it’s the one
tool to bind us all on the whole planet. The spoon is pretty universal. Everybody uses a spoon. It’s
time to eat. Chicken and dumplings. A few things that are my favorites. One of them is chicken
and dumplings. Garlic, fennel, chicken sausage. Completely changes your mind about chicken and
dumplings. What do we start off with? Chicken stock, roasted chicken bones. We add carrots,
celery, onion, rosemary, thyme, garlic, pepperc corn, and bay leaf. Top it off with water. Bring
it to a simmer for about 12 hours. Strain it off. We’re going to make our chicken broth. We melt
butter down. Add a little shade thin garlic. Add flour to that. Lots of black pepper. Fresh ground
always. Chicken stock. Bring it up. Season it with salt. Now, what are we on to? Chicken sausage.
we turn into a meatball. Mhm. We’re going to make a slurry. White wine, salt, toasted pepper,
rosemary, toasted fennel. Got it. Some fresh garlic. Get ice in there. All right, let’s hit it.
All right, here we go. And we’re ready to mix. Oh, you’re going to paddle this out. Ground chicken,
chicken, and chicken skin puree. Slurry of white wine, garlic, fennel. Start it up. Mix thoroughly.
We can scoop and bake. 425 for 6 minutes. What’s our next step? Dumplings 2.0. Let’s see it. We
have flour, baking powder, baking soda, sugar, salt. Do a quick little mix of that. Nice ice
cold butter going in. Then we have some nice cold buttermilk. What are we going using a spoon? We
are the spoon trade. And this is a Lady Hamilton 1932. I was noticing that. Making a few hundred
of these. What are we baking them off at? 375 for 15 minutes. Let’s build it. Start with the hot
broth, dumplings, sausage, Brussels sprouts, and butternut squash. We’ll bring this to a simmer.
Greek oregano. Okay, look at that. A little bit of olive oil, crunchy sea salt, fresh ground pepper,
and some freshly chopped parsley over the top. [Music] This is a piece of art. Thing about stock
is it really measures the chef. Tender meatball. Try to give each bite the respect it deserves.
This is probably the most elevated chicken and dumplings I’ve ever had. Warning, the dish you’re
about to eat may wreck everything you ever thought about chicken and dumplings. Dumplings go to the
plate. Fennel meatballs, chicken. Really, really good. Fabulous. I almost drowned in it. Biscuits
that are just soft and fluffy but a little crunchy on the outside. These two are crazy creative. All
the above. Really? Very creative. Sauce for tikka going down. Where do all these spoons come from?
People just started bringing them in and grandma’s baby spoon. the world’s fair spoon and it gives
you that sense of being at home and the food makes you feel like you’re welcome. What is up next?
Bologna nice and crispy. Bologna sandwiches. Don’t go anywhere. Hanging out in Grover Beach.
Not Pismo. He just told me. See you in a bit. I love it. How many different ethnicities of food do
we cook? I have uh Brazilian, Peruvian, Colombian, Dominican, did I say Cuban, Mexican, uh Puerto
Rican, and uh Brazilian. Done. 18. Yeah. 18. There we go. That’s Newtonian. Yeah. Good job. Mexican
food’s hot. That’s about the only one that’s hot. Yeah. Peruvian food isn’t doesn’t have a lot of
spice. Has a lot of flavor. A lot of spices. a lot of like Cuban food, Dominican food, Brazilian
food, everything’s like it’s because it’s Latin, it’s going to be spicy and it’s not. It’s really
Guatemalan food. It’s not. It’s the Mexican food. Look at those little green magic. Look at that.
Yeah, there you go. That’s the bite I want. There you go. A little bit of a kick on the back of
that. Perfect. Not too much. The batter gives some interesting texture that I wasn’t expecting. Get
the crunch, but it doesn’t just fall apart on you. I heard that one. Picado is delicious. You got
to have the wajaka cheese in there. Nice creamy mashed potato and the magic sauce. The sauce
is magic. Delicious. Yes. Putting the batter on the paparena. That beef has some kind of special
seasoning is out of this world. That green magic sauce I could drink out of a bottle. This is my
buddy Tom from Landmark Hospitality Group. What did you think of the papas rienos? Can’t wait to
uh finish this conversation and uh finish those. I know. what he said to you is I wish guy would just
leave my table ready to go. How he does everything here. That’s just amazing. They planted their
flag here and I think that the community is really valid around it. And it’s not just Eric because
he moved right next door to the restaurant owned by his dad and his late mom. Eric’s dad. Very nice
to meet you. It’s very difficult cuz I know this is the picture of your wife up here. I just lost
my dad and I know that they’re all around us and supporting us. What has made the success for
you in this country? working hard. We started for for nothing for zero. Learned from him that
you can make anything possible and then I’m like, you know what? I could do the same thing over
here. Beia platter table number seven. Ready? The birya platter has short rib and brisket and it
comes with rice and beans. It’s delicious. We’re going to have our Heights bey. We are making the
birya sauce. Little oil, onions. Did you get a lot of these recipes from your from your mom? Yeah,
this is like you start smelling it and then you start getting flashbacks. dry ancho and guajo
chile and some garlic and start coughing and crying. That’s how I know it’s ready for the next
step. Roma and then you start getting mushy. The culinary term of mushy. It is. Cinnamon, thyme,
black pepperc corn, all spice, chamino, oregano, a little bay leaf, vinegar, vinegar, and some
water. Cook this down for about 2 hours. Blend it all up. Now we’re going to make our beef birya.
Water, salt, brisket. Okay. Sauce in. Then the short rib on the bone. This is going to go for a
few hours. Yep. Pull the meat out. Drain the ponto man. Chop up the meat. What do we make next? Rice
and beans. Regular oil. Onions. Bell peppers. Cook this out. And you start smelling it. Tomato sauce.
A little chicken broth. A little bit. Garlic to the saon. Love the saon. Salt. Adobo. Oregano.
Oregano. Black pepper. Then we add our rice. Come to a simmer. Let it sit 20 minutes. Then
we’ll add our peas and our corn. Now, how do we do the beans? Some oil, peppers, onions, garlic.
Once you start smelling it, then we start adding tomato sauce, oregano, red beans with a little
bit of water. And then we just let that simmer. Take this out the pot. So, the birya that I come
from is shredded on a tortilla. What part of the country this from? From Jackson Heights. Uh, I
came up with it. All right. So, consume rice and beans. Really good. Beans your money. Good dude.
Hey, man, brother. You’re a good dude. Come check out 167. Good dude right here. Nice job. So, I’m
here in Indianapolis, right in the heart of town to check out a soul food joint. Not just any soul
food joint. No, they’ve been pulling recipes from their family members all over the South. They got
the staples. They got the mac and cheese. They got the meatloaf. They got the greens. They’ve got the
fried chicken, the chicken and dumplings. You want it, they got it. This is Paul and Ma’s backyard
barbecue. We’re different regions of soul food. Different regions. I didn’t know that there were
different regions. I’m down to be learned. My My mother’s people are from Alabama. My father
is from Spottenberg, South Carolina. Well, then you got um Mississippi and Arkansas, West
Virginia cuz you know Virginia food is different from South Carolina and North Carolina, you know,
so all the different regions and stuff. Okay. So, you you do have regional soul. So, what are the
specialties of the house? We were voted best fried chicken in the city. Fried chicken. We’re going
to do dark meat. I love the fried chicken, fried corn, cornbread. It’s right off the top. Fresh.
What are we doing first? Brine for this chicken. Hot water, salt, black pepper, poultry seasoning,
white pepper, thyme, sage, granulated garlic, a little sugar, raw garlic, pickle juice. So, let
this go a couple hours to a whole day. All right, chef. We’re going to make our dredge. Flour,
granulated garlic, white pepper, cayenne pepper, black pepper, poultry seasoning, some salt, and
some onions. Dredge this. Try to do the wet hand, dry hand thing if you can remember. All right.
Hot seat. Yeah, you got me. You got me. 350 for 15 minutes. All right, chef. What’s up next?
Fried corn. This is a really deep south recipe. Margarine, flour, build rule, red bell pepper,
green bell pepper, thyme, black pepper. You want to hit the onion? Yep. Corn right off the
cob. Rosemary, salt, sundried tomatoes. That’s California right there, buddy. We cook for a lot
of different people. And you love your garlic. The new southern way is to put the garlic in there.
A lot of flavor in that, buddy. Yeah. And some sugar. What’s the last thing? Well, we’re going to
make the cornbread. The hot water cornbread. Now, this is a field thing. I feel like I want to eat
it. Okay, let’s go. Start with a bowl of cornmeal and add hot water. Just going to kind of add it
until you get that texture that you’re looking for. Y margarine and a few eggs. Simple. Cook it
on the flat top about 2 or 3 minutes. All right, boss. Let’s plate the dish. Fried corn,
cornbread. You got a wing, thigh, and a breast. I love the fried corn. Hot cornbread is delicious.
I love the crust and the crunch that it’s got on it. When you talk about juicy chicken, look at
the juice coming out of that chicken. Delicious. Order up. We eat chicken every day if we could.
The fried corn was delicious. I would travel just to go get the hot water corn. Just to get
that. How do you describe this place? Comfortable and inviting. Joy. I grew up in the business. My
grandfather, my grandmother had a restaurant. How many kids you have? Two. Do they work here too?
They started the business with us. They worked in the heat suite. In the in who? In the heat
suite. And that is the kitchen. In the kitchen. What’s going on with you, brother? They are people
persons. Want to do an extra wing? We can do that. I’m just seeing what you don’t finish. I’m going
to finish everything. Knew I picked the wrong people to sit with. Who orders the chicken and
dumplings coming up today? I had the chicken and dumplings. It’s a lot of chicken. The dumplings
are hand rolled and cut. It’s just a big bowl of comfort. Take it away, boss. We’re going to make
the stock for our chicken and dumplings. Pot of water. Drop this chicken in. A little egg shape.
A little color to it. Whole celery. Let me guess. Chopped garlic. This guy loves garlic. You know,
keep the doctor away. Chicken base. Granulated garlic. Some rosemary and some sage. Black pepper,
onions, the salt. How long are we going to let this go? About 3 hours. Bring it out. Pull off
the skin. Shred the meat. And then we’ll strain this. Are we adding veggies back into the stock?
Celery and onions, eggshell, thyme, a cornstarch, slurp, pepper, salt, brine chicken thighs, and
then we’ll add the dumplings, you know. Well, we got to make the dumplings, you know, before we
add them. Okay, let’s get into it. We got mashed potatoes here. So, what we’re going to do is take
some flour, margarine. So, we’re almost making yokki. Yeah. But this recipe comes from slavery.
Once you get the feel of it, that’s when we’re going to put the egg in. The egg in right in the
center. Yep. Then we’re going to slap it on this table. Just a little bit more flour. Nice little
ball here. We’re going to roll it out. This is all you’re going to do. Big old dumplings. Now,
how long are we going to let this cook? 15, 20 minutes. A can’t wait to get in that. I’m going
to get in that whole pot. And then we’ll add diced up chicken breast. Look at the portion. If the
one thing you can say when you leave P miles is we gave you too much food. One thing you say is
I fell asleep at my table. Some do. The flavor is outrageous, but it’s the texture of the dumpling
that I enjoy the most. So delicate and so tender and not spongy. It’s delicious. It’s mindful.
You’re literally going to have to drag this away from me. What are we into, bud? Barbcoa sauce for
our barbcoa nachos. Wajillos, anchos, and maritas. You definitely smell those chile toasting up. Oh,
yeah. Throw our cinnamon in. Oregano, peppercorns, cloves, salt, yellow onion, garlic in there,
tomatoes. Add some water. Simmer this for about 30 minutes. Puree it. And then we’re going to rub it
right on our barbcoa. Oh, right on the barbcoa. I will remove the cinnamon sticks. That’s why I was
asking. We have our brisket. We wrapped it in our banana leaves. So, we’re going to dump this whole
thing on there. So, we’ll go plastic and steam it on the stove top for about 3 hours. Then, we’re
going to transfer to the oven for about 2 more hours. What else goes on the nachos? We’re going
to make our house cheese sauce, charred pablanos, fried garlic as well, heavy cream. Let that heat
up a little bit. And then we’ll add our American cheese. Makes it nice and creamy. Salt and pepper.
Let this simmer down now. Then hit it with the immersion blender. And we’re finished. Yep. So, we
got our brazed barbcoa. Nicely done. Shredd it up. It’s very hot. I can’t figure out why it’s hot.
We’re going to start with our tortilla chips. We frying these. We do. Nice. That good, man. We do
our pico first. I like how you have the strainer in there to get some of the liquid out. The old
feta cheese. Greek Mexican. I’ve never seen it on nachos. Our barbcoa, mashed avocado, sour cream,
cheese sauce. Why does this volume turn up? Cheese sauce. So, we actually serve the cheese sauce
on the side. You get to be your own boss. More sharable. And a little cilantro. Yep. I’m very
decisive of where I’m going in. I ate the right chip. I like being my own boss here. Delicious
feta. Balance it out. You fed to believe it. It’s a tangy queso fresca. It’s that same crumbly
dried cheese. That is good amount of saltiness on there. The barbco is spot on. It’s delicious.
The cheese sauce doesn’t compete. And then it’s not just hitting the top of the nachos. You can
kind of build it how you want. Dynamite plate of nachos. Middle name is chicken and biscuits. We’re
going to actually marinate our chicken tenders. Put our eggs in. Some buttermilk as well. And
hot sauce. Yep. Whisk this all together. Throw in our chicken tenders. How long we letting
this marinade, chef? Overnight. And what are we dredging this in? Low protein flour, allpurpose
flour, corn starch, onion powder, garlic powder, paprika, black pepper, kosher salt. Once we drop
the chicken in the dredge, this will get deep fried at 350 for about 6 minutes. Got it. We’re
going to make sausage gravy. Raw breakfast sausage in there. So once that’s uh browned off, take the
pork out and then we’re going to start making our R. Some butter, low protein flour. There’s the r.
We’ll add our meat in. We’ll add our milk. Heavy cream, onion powder, garlic powder, kosher salt,
black pepper, worstureer sauce, an extra on there, hot sauce, and then once that gets thickened up,
we’ll put it on the line for service. We’re going to make our cheddar drop biscuits. Start with
allpurpose flour, some kosher salt, baking soda, baking powder, finely shredded cheddar cheese. So,
we’ve got some pre-shredded frozen butter. That gives you your flakiness. Some buttermilk. Once
you work this in here, scoot these. You drop them right into the oven. 400. And then it’ll drop down
to about 220 and steam. Morning fancy ovens. So, we’re going to make some hot honey. A little
bit of Fresno, jalapeno peppers. Okay. Once these get a little bit toasted on them, add our
wild flour honey. Bring that up to a simmer. It takes about 25 minutes. And then we’ll strain it
off. And we’re good to go for the hot honey. Let’s plate this uh chicken and biscuits. Pull these
out of our cheese melter. Warm gravy. I think this and a couple bourbons. I’m asleep in the
booth easily. Toss our chicken and a little bit of house spice blend. I’ve seen a lot of chicken
and biscuits. Never where the chicken outd does the biscuit. Mhm. Hot honey. We just made chives
and some flake salt. You know, hey, come on. I got a good bite here. The drop biscuit is dynamite.
Really nice and flaky. The gravy. I could be in tmbed with that. The hot honey. The hot honey is
hot. I don’t know if it’s the hot honey. Actually, Hunter, that’s as hot as the the seasoning. Is
this what you expected chicken and biscuits in Columbus to taste like? No. That’s a lot, bro.
It is. Everything is mindfully made. I mean, you said it was elevated bar food, and that
is elevated. Well done, man. Thank you very delicious. So, I’m here on the snowy east side
of Indianapolis, about 15 minutes from downtown to check out a mom and pop joint. Oh, yeah. This
has got a great story. Let’s see. She was in HR. He was selling radio. And while he was doing that,
he was going to night school for culinary. Well, they took a bunch of family recipes, put it all
together. Hope you like soul food. This is his place. Grandma Mini Sue’s chicken and dumplings
in the window. The chicken and dumplings. It’s truly comfort food. Reminds me of something my
mother would make. All right. What are we into? Mini Sue’s chicken and dumplings. We’re going to
start with uh the broth. Skinless chicken thighs. Celery. This is how Mini Sue did it. I had to
take it back to her eight times before I got it right. Really? Yes. Celery, salt, chicken base,
bunch of water. 2 and 1/2 hours to cook that. Strain it. Pull the chicken. Got it. Next up,
now we’re going to make the soup base. Butter, a lot of flour, broth, the initial broth that
came from the chicken thighs. Chicken base, celery, salt, garlic powder, onion powder,
some milk in there. This is going to cook down, come together. We’re going to strain this to
make sure it’s smooth, and it’ll be ready for our chicken and dumplings. Make it happen, Captain.
So, now we’re going to make some dumplings. flour, salt, eggs, shortening, and a little water.
We’ll mix by hand. Take a portion of this, knead it a couple times on the board. We’re
going to roll these pretty thin. Cut our dough. Now we have that uh broth that we made
earlier. Use my broth, chicken base, black pepper. Wow. All that, huh? It’s going
to give it a nice punch. Soup base. Celery. No onions and no carrots. No onions, no carrots.
Huh. It’s Mini Sue’s recipe. Now, we’re going to bring this to a boil. Drop the dumplings one
by one. And you have to drop it into a boiling spot. This is how this whole thing works. This
is how this works. I guess we could do it. Oh, look at you breaking the rules. Cook these until
the dumplings start to drop. Kill the heat. Add in the shredded chicken. Comes with two sides, which
is whatever sides you like. We got collard greens. We got uh bourbon cream corn. We got candy yams.
We have green beans. We have dressing. mashed potatoes. Uh we got co all in the same day. All
in on the same day. Prep every day. Every day. This is a big kitchen. You think this is big?
This is huge. Oh, we think this is tiny. Oh, brother. Listen. You’ve got yourself a jetliner.
All right. On its way to Flavor Town. I can tell. Look at this though. Yep. Yep. Yep. I’ll have
the cabbage mac and cheese. And this is how it comes. That’s how it comes. Is this a normal
spoon? Yes. It was a diet spoon. We want you to savor it. Well, you’re not going to miss there’s
chicken in there. And that is a lot of dumpling. That’s a cross between a pasta dish, chicken
gravy, and chicken and dumplings. All right. Talk about comfort food on a snowy day like today.
If I was at Mini Sue’s house and that’s what she served me, I’d be sitting on that back porch like
a cat just begging. This is something that I came up with. We’re going to start with some seasoned
salt, lemon pepper, celery salt, salt, garlic salt, garlic powder, onion powder, paprika, MSG.
There you go. All right. So, the turkey wings are going to get seasoned, get smoked. 3 hours, 250°,
hickory wood. Then they’re going to go with the collard greens. All right. So, first we’re going
to start with our seasoning. Chicken base, oil, MSG. Woo! Garlic powder, diced onions, vinegar,
red pepper flakes, sugar, liquid smoke. We’ll mix this up into like a paste. What’s in here?
That’s blanch collard greens. Now, what happened if blanch isn’t working? Then we go with Blair,
but it doesn’t turn out the same. All right, that all gets poured in and mixed into these smoked
turkey wing water. 500° for an hour. We take them out and mix them up real good. We’re going
to add more water into it and cook it for another hour. Got it. Next up, so the bourbon cream
corn, we take butter, red peppers, red onions, garlic. We’re going to saute that off. Roasted
corn, flour with salt and pepper, heavy cream, and then we’re going to add some bourbon. We’re just
going to let it steam off. Finish it with some parmesan cheese and green onions. I like the way
you roll. Now we’re going to do the collar green grilled cheese. It’s my middle name. You know
that. Yours is Earl. Mine’s collard green grilled cheese. Butter the bread. Provolone cheese. Let it
melt. Heat up our collar greens and our tomatoes. Our goal is just to get as much liquid out of the
greens as possible so it’s not soggy. Exactly. Plate it up with some of our bourbon cream
corn. That’s all she wrote. Yeah. Yeah. If you don’t get that extra moisture out of there, this
thing will turn into a sogg. That’s right. Oh, great greens. Really nice and tender. Double
proolone’s the key. Yep. That big Texas toast. The bourbon in the corn is what makes
that sing. Got good snap to it. All that flavor from the collar greens.
Delicious. Never seen that one before. collar green grilled cheese sandwich
with sides. Thank you, chef. Thank you. Hey. Hey, get off your phone. We got to go. I’m
bringing up that list you asked me. Okay. Where have we been? Nepalese, Afghani, Pakistani,
Indian, Indonesian, Vietnamese, Japanese, Chinese. Okay. Do we have any restaurants from
Bangladesh? I don’t think I’ve ever been to a Bengali restaurant in my life. Okay. Well, we’re
here in Columbus, Ohio, and I have heard from everybody. We have got to go check this out. This
guy’s been on Triple G, beat Bobby Fle, Top Chef. He’s done it all. Hole in the wall joint. Are
you ready for a Bengali experience? Absolutely fantastic. This is Joya’s Magic Chili Crisp.
You wake up every morning, you’re like, well, there’s one place I need to go and that’s Joy Katy
Roll. You got the American style with Asian or Bengali culture on it. Cy double crunch to orange
fire. I’m obsessed. It’s pretty exciting. And for chef and owner Avashar Barua, his magical
menu is a mashup of what he grew up eating. So what we do is Bengali American. Little fusion.
Where’s the name come from? Uh Joya is my mom’s name actually. She was from Bangladesh.
If you walked into her house, you’d say, “I’ll feed you.” What are we making today?
Joya’s fried rice. Selling two fried rice with the chicken nuggets and the pork belly bacon, the
chili crunch, and the peanuts. It’s just so much flavor. What do we got, Chef? This is our house
magic spice rub. Green cardamom, black cardamom, star anis, cloves, fennel seeds, cinnamon, sichuan
peppercorn. Nailed it. Nice. Black peppercorn. B pepperc corn, hashmary chili powder, Indian bay
leaf, and we’re going to give it a toast. Was this mushroom powder? It is mushroom powder. I’m
a winner. I’m out. Well done. You get a cookie later. This is a little kitchen for a lot going
on. A combi oven. I love that. What are these little units over here? Uh, it’s a CVAP. So, it
keeps all of our stuff for the tacos warm as we go through a lot of tacos. So, tacos. Yep. Tacos.
Tacos. Tacos. Tacos. Tacos. Bengali American tacos. Bengali tacos. Bengali tacos. Taco. Tacos.
Tacos. Tacos. Tacos. Here. Hey, wait, wait, wait, wait. All right. You be a pirate today. Are you
looking for a good time? Go into the parchment. Very fragrant. Yeah. Here we go. So, clear your
sin is right out. Mushroom powder. Sugar. Hit it. Look at that. That’s delicious. My tongue is numb.
We’re going to make our chicken nugget batter. Corn flakes. Korean fried chicken flour. This is
that magic spice we just made. Next, we’re going to make a wet batter. The same flour as a base,
some salt, vodka, soda, water to give it some irration. Going to portion our chicken meatballs.
And then we go dry, wet, and then back in the batter. Double. We’re going to par fry it. Then
we freeze them to create more ice crystals on the outside. And then we fry them at 375 when pickup
to make them extra crispy. Got it. So, we got to do the bacon. We got our pre-spoked bacon. We put
our magic spice on. Then we smoke it again. Yeah. If it’s already done, then do it again and make it
more difficult, right? Yeah. So, we will actually steam it in a combi before we cut it. Then fried.
And this is just one item on the menu. This is one component of one item on the menu. Component
number 43. Chili oil. We got a tien chilis and Kashmir chilies. Raw and toasted cinnamon.
Indian bay leaf. Sichuan. Starannis. Clove. We got to put our oil in there. Bring this up to
285°. Then we’re going to add our ginger. Let it steep overnight. And let it steep overnight. This
chili oil is used to make a peanut chili crisp. Roasted peanuts, sesame seed, black cardamom, MSG,
chili crisp. Wow. Starannis, fermented black bean. We got a little bit of slab sugar. Got it. All
spiced berries, black pepper, magic spice. Magic spice. Minced ginger for freshness. Cloves. This
is mustard oil. Fried shallots. Fried garlic. Some chili oil. Look at that beautiful color. Gorgeous.
Smoky. Yeah. Are we going to ever make this rice? We still got to make the sauce for the dish. It’s
a half hour show. Black pepperc corn. Chili oil. Yandu. What’s yondu? Korean condiment of magic
proportions. Wow. That’s really nice. Oyster sauce. Do we smoke it? Maybe. I don’t know. You
take it, put it in the smoker. And this sweet soy sauce we make it. I’m going to kill you.
This is Sriracha from Sriracha in Thailand. Um, I like that one a lot better. Sambal, sesame
oil. So, everything else is easy now. We just got to work fast. Oil going. Italian ginger shrimp
paste, Thai chilies, and garlic with the rice. My mouth’s already watering. Now, we got the sauce.
Look at that. You want to get every last bit of char on there. We have our nuggets and our bacon.
Dust this with our magic spices. Yeah. One, two, three, four. But there’s more. Our magic chili
crisp that we made. Fried shallots. Fried garlic. Little wedge of lime for acidity. Our rice chips.
And then some cilantro. 68 ingredient fried rice. Are you kidding me? The texture of that rice. Got
a little toast in there. You’re totally right. Come on. Make a nacho. That’s the bite. This is
one of the biggest flavor bombs I’ve ever had on Diner Diamonds and Dice. This is the pinnacle. I
get the spice. I get the sugar. I get the texture. I get the acid. Every time you go back for a bite,
you pick up different flavors each time. We used to take the Buster flavor town. Now we’re in a
bullet train to flavor town. Lights out. Love the fried rice. It’s kind of like a choose your
own adventure. It’s perfectly cooked. It’s nice and crunchy. You can taste that spice that kind
of like tingles the top of your head. This is the best fried rice I’ve ever had. See, I’m not crazy
person. Avashar is amazing. I come here weekly. I’d come here daily. One chicken manurion to
yellow three, please. Mic drop. Done. I got to take a break. I’ll see you guys in a minute.
Welcome back. Triple D hanging out in Columbus, Ohio at Joy with Chef Avashar, the Spice
Doctor. Joy is kind of a a new spin that we haven’t seen in this town before with this
Bengali flare. Chopped cheese to blue seven, please. Bengali chopped cheese. That’s what I’m
looking for. We say chopped cheese. Cap. And chop is actually a pressed meat kebab. So we start
with lamb shoulder, salt, mushroom powder, sugar, kaspberry chili powder, MSG, turmeric, coriander,
magic spice, garam masala, black pepper, toasted cumin, mint chutney, ginger paste, garlic, onion
paste. How long is this going to marinate? Uh, overnight. Run the whole thing through a coarse
grinder and then we’re going to half it through a pine. You get these different textures inside.
I love it. Portion it and get ready for service. And you said we’re serving this in a sandwich
and you make the bread. Of course. I’m out. Wow. All right, I’m back. Start off with a
pish, water, fresh yeast, toasted corn flour, bread flour, brown butter, salt. All right, so
after it mixes, we proofed it once. Stretch, and then you got a torpedo. We’re going to make
our tiger crunch topping. We have rice, flour, and onions that are fried and then turned
into a powdered. Fresh yeast, canola oil, water. That’s a piping bag, Tim. Bacon at what
temp? 425 in the comi with a full steam injection. And then we go dry. 12 minutes. So, I see we have
the whole pantry here. Got to have a sauce. In the bowl of mayo, we’re going to add mushroom powder,
roasted cumin, MSG, chab masala, smoked paprika, garlic powder, hot chili powder, ground black
pepper, garam masala, yandu. That’s one of my new favorites. That’s what we got to get. Maple syrup,
oyster sauce, sambal, golden mountain sauce. Oh, I know. Golden Mountain. Yeah. The ketchup, Dijon
mustard, our chili garlic sauce. Give it a little stir together like that and we’re done. That’s
insane. What kind of magic sandwich is this? Got our meat patty here and we got our bread toasted.
Press it down like a smash burger and a little bit of butter. We’re going to add some shrimp
paste. Shrimp paste. Chopped garlic, jalapenos, scallions, and ginger. And then we add some cheese
under the lamb kebab. Now is the fun part. We got to mix cheese in there. We’re going to pull our
bread. A special sauce. It’s a jalapeno American cheese. Pull a little bit of water and recap it.
And we got the chopped cheese part. Some lettuce, tomato, magic chopped masala, pickled red onions,
pickle serranos for some heat. So this is the achara aioli. Char is an Indian pickle. Jalapeno
chips. You are David Copperfielding this menu. Incredible. I don’t know what I’m eating. I have run out of vocabulary.
There are flavors, textures, adaptations, interventions, iterations. All big
words I had. Pickled vegetables are perfect. Texture of the bread’s dynamite. Cook on the
meat’s delicious. Flavor bomb. Umami. I mean, it’s like you just got blindfolded just spun
around and thrown thrown in the water. I mean, you can’t you don’t know what to do. Pretty
mind-blowing. Well done. Beautiful chopped cheese. It’s delicious. The bread is soft. The jalapenos
and the cheese mix very well with the meat and the sauce on the Bengali chop really puts it over
the edge. Definitely not bad tied to table 5. This is the place that you bring people. Wow. You
guys rush it. I don’t know what you have planned for tomorrow or for the rest of the month, but
I’d be making my way to Columbus. Yeah, joy usa. This is where I come to feel like I am in
my little town in Equazia. It’s so good. My mother’s full Italian and it reminds me
of back in the younger days of tasting the authentic Italian food. Thanks to an authentic
Italian chef, Juan Ravioli. Roberto Kini owned a restaurant in Italy where he met Steve and
Ruby Gonzalez and joined them in this culinary collaboration. Roberto said he wanted to come to
America to create what he created in Italy. He was admitted to the country on a a very special visa
because of his expertise. You have a chance to range through the different cuisines from Sicily
to Lombardi and everything in between. How many different pastas do you make? 11 different all
extruded. All extruded. No sheet. Just we make a sheet with ravioli and the papadellis. Oh, you
do make sheet. This machine made the small sheet. Make a small sheet. Really? Yeah. Extruded small
sheet. I haven’t seen that before. Okay. It’s from Italy. Italian brand. Mirina, I tell you. Okay.
I’m going to get one. Yes. If it’s going to go in my car. Okay. It’s too heavy. No. No. Look. Okay.
It’s a big guy. Okay. Understand? All right. So, we’re going to make the daglatelli with lamb sauce
and a lamb tile. I love lamb and the way that chef brazes that for hours and hours. So delicious.
The pasta is made fresh every day. All right, chef. Let’s start making the pasta. Two time
grind semolina. Two time grind. Nine egg for 1 kilo semolina. Italian lady wake up in the
morning for the pasta. see the sky with the sun, wind or humidity, they put one more or less
egg in the pasta. How does the Italian chef in Houston under the fluorescent light? What
does he say? In Houston is nine eggs. Four, five minutes. The pasta. Beautiful. Next, take
lamb, shoulder or leg. No salt, no pepper, no oil, no herb, no nada. No, we for preserve the special
flavor of the lamb. I’m here to learn. We cooked in the oven from 7 to 8 hours. 240° to take back
no seasoning. That’s it. Now we make the sauce. Yes. The original olive oil. Mua. You want me to
get the salt? No. Bouet garney. Bouquet gar is a is a French term. My training in the kitchen
is all French. All French. Lambtock. Tomato. San Marzano. Yes. And the lamb. Cook for one
more hour. We’re going to put some parmesan. No parmesan anywhere. No. The customer put the
parmesan on the top. Pasta cooker from Italy. The sauce. No salt. No salt. No chili flake. No
chili flake. Okay. Will you try before without the cheese? I’m I’m not going to try. You’re
holding. You’re going to stab me if I try with It’s simple. It’s straightforward. Delicious.
The lamb broke down enough in the sauce that it’s creamy and it sticks to the
pasta. The acidity of the tomato, the sweetness of the mirua and a little bit
of the bouquet garnier letting fantastic ingredients do all the work. That
is Italy right there. That is Italy. The combination with fresh pasta and all the
vegetables and the cut of lamb that they use. It just melts in your mouth. What else is
true Italian? when he does a linguini with clams. The burata absolutely delicious. And I
love to find place that serve very good food, not very expensive. Spaghetti carbonara. I always
get the carbonara. They make their own guanchal in house. The guanchal comes from the pig’s cheeks. I
can never have enough of it. Carbonara. Carbonara. Italian carbonara or American carbonara. No,
please. Please, please. No, no, no. Stop. No cream. Stop. Stop. Stop. No peas. You put the
piece. I know. Put the piece. I see you. I know. Put the piece. I see you. Come on. No. Yes. There
are adaptations that have happened and one the one that is my biggest problem is carbonara. I killed
you today. I then please kill me by carbonara. Trust me. Okay. The first we make guanchal in you
make your own guanchal here. Yes. Pjalo Italian salt from Sicily. Finally we’re going to put salt
somewhere. Black pepper. That’s it. We keep in the cooler for a week. Yes. After uh guided,
right? We hang it. Yes. For usual 6 months. So this one’s been hanging. We cut the guanchal.
See the color? Gorgeous. That’s gold right there. We cook the guanchal. We cook the spaghetti and
we mix fresh egg, black pepper, pecorino. This is done. And now we wait for the pasta. There’s an
Italian saying that pasta waits for no one. Do you understand the saying? No. It’s a famous saying.
I don’t know. Super al dente. Yes. Yes. Really got to work it fast so you don’t get yourself
some scrambled egg. Carbonar means food coma. See this right here? All that
sauce adhering right to the pasta. Beautiful. Simple. Precise. [Music]
Salty and fatty from the guanchali. Really good pepper. Really good egg yolk.
If you’re going to use this few ingredients, you got to have the right hand at it. Good night.
Roasted carrot pizza up. Roasted carrot pizza is my absolute favorite dish. It’s unexpected in
the best way possible. That’s what we’re going to eat is a roasted carrot pizza. Yes, sir. All
right, let’s get into it. Chef, uh, dough first. High gluten flour, starter dough that we use for
natural yeast. So, this was from yesterday. Yes, sir. Water, sugar, salt, a little bit more yeast,
little olive oil. Got it. Let this go for about 15 minutes. And are we letting this proof overnight?
Yes, we do. Knock it down. Portion it. Let it develop for 24 hours, then go. All right. This
is weird. That looks like pepperoni. A little salt and pepper, orange zest, honey. We just met
each other. He’s calling me honey already. butter, orange juice. This gets weirder as it goes. Little
olive oil in the oven. Give or take 20 minutes. Okay, this I got to see. I’m going to see it. Now
we’re going to do the uh dooka. The what? Duka is a Moroccan spice. Okay. Some almonds, some sesame
seeds, cumin, some hazelnuts, black pepperc corn, coriander, fennel. Are we going to cook this
all in the woodfired oven also? Yes. How long? 10 minutes. I love the way you roll. When those
get done, what are we going to do? Grind up the spices to make the dooka. We add the salt and
pepper. Paprika. That’s it. That’s the garnish for the pizza. I need more dooka in my life.
This is one interesting pie. So, we get the pizza dough. Get it stretched out. French subis,
grer cheese, roasted carrots, little fresno pepper for heat. Why not? Crazy pizza. You’re going
to put it in the oven and then cook it for about like 9 minutes. Look at that. So, I put
it on a napkin. Get the ashes out a little bit. I’ve never seen that. Little duka. I am lost. We
have to talk. Outstanding. The tang of the grier, the sweetness of the caramelized carrot, the spice
of the Fresno. Without the dooka, you sprinkle on like pixie dust. Wouldn’t be ashamed. It’s giving
me goosebumps. That is probably in the top three most unique pizzas I’ve ever had in my life. Like
roasted carrot pizza coming out. The spices and the carrot combination are amazing. What are
we making? The short rib sandwich. We’re making cylinger rye bread. Salinger rye bread. High
gluten flour. Rye flour. Rot. Wheat flour. KY seeds. Don’t get carried away with that. The hits
keep rolling. Fennel seeds. Some sugar. Dry yeast, molasses, water, and starter. How long are
we going to let this need? I need to know. Couple minutes. Love what you’ve done with the
ceiling. We’re going to let it proof. Yes. And what temperature are we going to cook it in? 375.
Got it. Now it’s time to sear the shortbread. Little olive oil and season the shortbread with
salt. Sear it on both sides. I mean, you got to be serious about it. Yeah. Carrots, celery, onions.
So, I take it out. And garlic, tomato paste, salt and pepper, pepperc corn, bay leaf, red wine.
Nestle on top. Woodf fired oven. Yes. About 2 hours. Bread. Those are some pretty lumberjack
slices. Clarified butter. Put on the grill. That’s right. Just good amount of carowway in
that. Horseradish, mayo, short rib. Look at that. Your cheese, caramelized onion. Goes in
the oven. A couple minutes. A little crest. Go back up. You make the chips, too? Yes. You make
the pickles, too? Yes, of course he does. Help. Lift my elbow. Oh, thank you. Delicious. Rich,
big flavor. the caramelized onions. It’s a light in terms of density rye bread. It’s what you
want it to be. Right amount of cheese. Pickle’s delicious. It’s kind of like a dynamite pot roast
sandwich meets a French onion soup. Well done, chef. Thank you. Really good. Thank
you. Real deal. So, I’m here in Maui, just up the street from the Andas Hotel.
You’ve always found it. Good deal. Yeah, we’ve been here before. We came with mom. We sat
in the back. We came around the back. Actually, I knew this place sounded familiar. It’s a husband
and wife team. She does the baking. He scratch makes everything. And I’m telling you, everyone
talks about it. This is Matteo’s Austeria. I got the His food is so authentic. It’s like walking
into a little piece of Italy. Cheese meatball. You feel like your mom who wants you to have
the best is cooking for you. It may not be mom, but chef Matteo Mura did get a love for cooking at
his family’s restaurant in Italy. And now he and his wife Janna are bringing La Familia Italiano
to Maui. Italian food is just so amazing. We all love it. So there is a good combination of modern
and traditional Italian cookout. Lasagna coming up. When I tasted his lasagna, I was like, my
grandma’s in the room again. It’s just creamy and delicious. I can assume we’re starting off
with Bologn. Okay, the bologn. We start with the oil. Italian sausage. Miraa to give that
natural sweetness. This is local ground beef, grass-fed. This kind of things is a morning
job for me. Talk to the bologn. I’m going to have my zen moment with my bolognes. My bones are
talking to me. Let’s go, kids. That guy’s crazy. He’s talking to the bologn. Oh, I can have the
mortadella next. Let me see. That’s not mortella. Look at that. Look at that. Just make sure
it’s mortadella. It really is mortadella. Boy, that’s good. Is there more mortadella? Delaze
with the San Joves wine. That’s not real sanit rosemaries, tomato sauce. I import canned
tomatoes from Italy. Italy. The V demi. If you could see guys the viscosity of this and
that comes from when you make your own demi. How long is this going to simmer? At least
it’s 3 hours. Now we’re going to go in the back. We’re going to get into making
the pasta. First the flour. I mix it with salt and then I egg the eggs. Got it. I
let it work 15 minutes and I need to wrap it and let it rest for an hour. Can you guys
hear all this outside? Why can’t we just come in? Matteo caught you over at the
pursudo slicer. We got camera right now. Okay, you guys can come in. A flour and simoleon
mix. Folding it in thirds when you’re folding it in half to continue to build the layers. So, this
is ready. Nice. Just taking the measurement of the half pan. You go. Hey, let’s go take a watch. Did
it just leave us? It did. Blanch the pasta. I use bashameal sauce on the bottom. to give a nice
moist pasta sheet more besame the bologn that we made parmesan reaniano mozzarella cheese and it
just keeps going five layers of love five layers of love par bake this for how long 15 20 minutes
I flip it on a cutting board cool it portion it bashamel when it’s time for service you bake
it the terracotta 10 minutes with the foil on another 5 to 10 minutes without the foil because I
like that nice crusty cheesy Don’t touch it. It’s very hot. Basley Parmesan cheese. And that’s all
she wrote. You’re going to share. No. We speak the same language. Young grasshoppers, I want you to
learn the discipline of how to enjoy one bite at a time. See, I like how you got that nice and
crispy on top. Just watch, guys. Is delicious. This doesn’t hurt us at all. This is rustic. Super
balanced. You really get the bolognes and it’s not heavy and it’s bright, really clean flavors. We
should have popped a couple in for the boys. My mouth’s just sal. It’s I got a full tray for
them. Your lasagna. The toasted melted cheese really gives that nice little crunch. It’s good
stuff. I think I’ll be able to actually finish the entire dish and that’s not common with lasagna,
but this I could pound it out. Ravioli on table 16. When you come here, you’re welcomed like a
family. It’s comforting. That’s if you come from a nice family. They just make you feel like this
is where you belong. The only thing that could make this feel more like home is if you had two
couches in the corner and Jules and Hunter were laying on that with their shoes on. I’m going to
just set this down for a second. You boys don’t touch it. We’re hanging out at Matteo’s.
We’re going to come back make you another dynamite recipe. The lamb oabuko. Lamb osabuko is
unbelievable. You’re just overwhelmed by how much flavor is there. What’s not to love about Mateo?
This food is amazing. You can taste a little bit of old Italy in there. The lambosuko. The lambuko
is like a special treat. The shank is ginormous. This saffron risoto is really good. Not something
that you would expect to find in Hawaii. Now, what are we making? Braised lamb. We start seasoning
with salt and pepper. Oil on a pan. Searing off all the shanks. We’re ready to uh sweat the
veggies. A springrig of rosemary, garlic, red wine, bay leaves, tomato sauce, the vei,
chicken stock. You make that too, of course. With salt and pepper. Put this liquid in there. Cover
and put in the oven. 275 for 3 hours. What are we going to serve this with? The saffron risoto.
You had me at risoto, pal. And I got my laugh track over here with these two. Butter, onions,
rice, theo or carnoli, what kind of caroli? Cara caroli. Caroli. I toast the rice before delazing
with a dry white wine. Love it. Let it evaporate the wine. Stock is very important that we add
slowly. We don’t want to boil the rice. The best way to make a really good risotto is to bring your
24year-old son in and say, “Come in here and stir this. Let’s go get a glass of wine.” Why did you
guys see that coming from like a mile away? Hey, don’t blow this. Oh, chef, this looks fantastic.
Well, I hope we’re doing this right. It’s time to add the saffron in the risotto. Keep stirring.
This one is 18 minutes. 18 minutes. Let’s take a look around. Let’s go see the wine room. See you
guys in a bit. I think they’re going to be proud of us. I think so. The final step is the cold
butter parmesan cheese. M. Look at that. So, I want to remind you boys that there’s many times in
the in Italy and in France and all these countries that went through very poor times that this right
here is the center of the plate and this would be the foundation of it. So, this final technique
is really the piece of resistance. The finishing touch, you know, you give it the respect. Having
the opportunity to have a delicious bra shank next to it is a different story. But, as Matteo
will tell you, this risoto being done correctly, just like what Roco explained to us in LA when
we were making it. Roco Desperto, good friend of mine, famous chef. He came to our house and we
taught the boys how to make risotto and they sat there and went through it in the process and they
took these bites and they just everybody just kind of melted. So this is our shank. You got to be
kidding me. A little bit of vegetables, carrots, brazing liquid. Yeah, it’s the zoo. Is this a
little grammalada? We’re finishing this. Oh yeah. Lemon zest, garlic, parsley, extra virgin olive
oil, salt and pepper. Gorgeous looking plate. I think I can almost take this apart with my eyes.
That is so difficult to watch. What is this chef? The risoto is perfect. Delicious and creamy. The
grammalada is that much needed acidity because you got rich risoto. You got a rich shank.
When you get the bite of the shank with the zu with the risoto with the butter and the parm,
that’s the bite. How much longer is this going to last? So mean. Two lamb bosuku in the window. As
soon as you see the asabuku come to your table, your mouth starts to water and it’s just amazing.
And the risoto is exceptional. Oldest of flavor. How many times have we been coming here? Hundreds
of times. Hundreds. She’s not even kidding. Our answer really is sometimes we don’t eat here.
Takes me right back to Italy. Your discipline to food, your love affair with it. You do treat
this like your child. you and G do seeing G and all her personality and all that front of the
house service. I mean, service is such a big piece here. You give it all the love that you have for
what you’re making and how you’re making it. The discipline, let’s do it. Let’s do it right, guys.
And this is something the two of you should know. It’s the sum of all the little things that make
this really come together and make this amazing. There’s very few ingredients in these dishes. It’s
it’s ingredients that everybody can buy. It’s not like you have some secret proprietary item. What
it is here is it’s love, respect, and discipline to cooking has taken this the next level.
Outstanding. Thank you. Hi everyone. Make sure you subscribe to Food Network UK where you can
see loads more shows, loads of different recipes.
1 Comment
Love it❤