1 00:00:01,567 --> 00:00:02,900 Hey, everybody. I'm Guy Fieri, and we're rolling out, 2 00:00:02,900 --> 00:00:06,066 looking for America's greatest Diners, Drive-Ins, and Dives. 3 00:00:06,867 --> 00:00:07,867 This trip... 4 00:00:07,867 --> 00:00:09,266 To drums of flavor town. 5 00:00:09,266 --> 00:00:10,567 We're going from chicken... 6 00:00:10,567 --> 00:00:13,867 That is some crunchy chicken. 7 00:00:13,867 --> 00:00:16,400 To noodles. I might not leave. 8 00:00:16,400 --> 00:00:19,200 There's elevated authentic Italian in Greenwich, Connecticut. 9 00:00:19,200 --> 00:00:21,367 No filler, all thriller. 10 00:00:21,367 --> 00:00:23,867 Pasta cheese and sweet in Nebraska. 11 00:00:23,867 --> 00:00:25,767 I know it's outside of downtown Omaha, 12 00:00:25,767 --> 00:00:27,667 but this is worth the drive. 13 00:00:27,667 --> 00:00:30,200 And an all-star lineup is in Los Angeles... 14 00:00:30,200 --> 00:00:33,000 Tonight is a very special Diners, Drive-Ins, and Dives. 15 00:00:33,000 --> 00:00:34,567 To watch a championship. 16 00:00:34,567 --> 00:00:36,266 She wears the belt. 17 00:00:36,266 --> 00:00:38,467 Knock out some heavyweight bird. 18 00:00:38,467 --> 00:00:42,066 That's step four of the 98-step chicken sandwich. 19 00:00:42,900 --> 00:00:44,800 That's all right here, right now 20 00:00:44,800 --> 00:00:47,333 on Diners, Drive-Ins, and Dives. 21 00:00:59,667 --> 00:01:01,467 You know, at Triple D, I am always looking 22 00:01:01,467 --> 00:01:03,066 for the real deal, the original. 23 00:01:03,066 --> 00:01:05,900 People that are scratch-making it, hand-making it, 24 00:01:05,900 --> 00:01:06,967 you're coming from the source. 25 00:01:06,967 --> 00:01:08,900 So I'm here in the Cos Cob neighborhood 26 00:01:08,900 --> 00:01:10,166 of Greenwich, Connecticut, 27 00:01:10,166 --> 00:01:11,467 right outside of New York City, 28 00:01:11,467 --> 00:01:12,900 where a husband and wife team from Italy 29 00:01:12,900 --> 00:01:15,266 have showed up and opened up a pasta shop. 30 00:01:15,266 --> 00:01:16,800 Now, you could buy the pasta here, 31 00:01:16,800 --> 00:01:17,967 take it home, and cook it, 32 00:01:17,967 --> 00:01:18,900 or they'll cook it for you. 33 00:01:18,900 --> 00:01:20,967 Either way, you are getting the real deal. 34 00:01:20,967 --> 00:01:22,967 This is Il Pastaficio. 35 00:01:23,767 --> 00:01:25,767 Ciao. Buon appetito. 36 00:01:25,767 --> 00:01:28,166 Coming to Pastaficio is always like 37 00:01:28,166 --> 00:01:30,467 returning home to Italy. 38 00:01:30,467 --> 00:01:32,266 Ravioli ricotta and spinach in the butter right now. 39 00:01:32,266 --> 00:01:34,567 All these dishes have maybe five ingredients. 40 00:01:34,567 --> 00:01:35,800 You can't fake it. 41 00:01:35,800 --> 00:01:37,100 It's got to be done right. 42 00:01:37,100 --> 00:01:38,634 Ricotta e spinaci ready, guys. 43 00:01:41,567 --> 00:01:43,800 [Guy] That's because Federico Peradine's heart 44 00:01:43,800 --> 00:01:46,100 still beats for his home country of Italy 45 00:01:46,100 --> 00:01:49,667 after moving to the US in 2015. 46 00:01:49,667 --> 00:01:51,367 So how did you come to the United States? 47 00:01:51,367 --> 00:01:52,867 I was in advertising. 48 00:01:52,867 --> 00:01:54,100 My wife, she asked me, 49 00:01:54,100 --> 00:01:55,567 "Do you mind to move to the US?" 50 00:01:55,567 --> 00:01:56,667 I say okay. 51 00:01:56,667 --> 00:02:00,500 I attended a culinary school focused on the pasta. 52 00:02:00,500 --> 00:02:02,000 And then open up a pasta joint. 53 00:02:02,000 --> 00:02:03,767 Absolutely. 54 00:02:03,767 --> 00:02:06,867 The bigoli veneziani ready for table one. 55 00:02:06,867 --> 00:02:07,900 [man] The bigoli is great. 56 00:02:07,900 --> 00:02:10,367 It's a duck ragu, and it's so flavorful. 57 00:02:10,367 --> 00:02:13,200 It's a very unique dish that I haven't had anywhere else. 58 00:02:13,200 --> 00:02:14,767 All right, so what are we going to do with the duck? 59 00:02:14,767 --> 00:02:17,867 We are going to take out the breast for the ragu. 60 00:02:17,867 --> 00:02:19,266 [Guy] And then we grind those? 61 00:02:19,266 --> 00:02:20,767 -The breast and the legs. -Okay. 62 00:02:20,767 --> 00:02:23,667 -[Guy] We roast the bones. -For 10, 15 minutes. 63 00:02:23,667 --> 00:02:25,266 We put some vegetables. 64 00:02:25,266 --> 00:02:26,767 [Guy] Carrots, onion, celery. 65 00:02:26,767 --> 00:02:29,200 [Frederico] Yeah, bay leaves and water. 66 00:02:29,200 --> 00:02:31,367 We cook for 12 hours. 67 00:02:31,367 --> 00:02:33,500 -And then we strain it, and that's the stock. -[Frederico] Yeah. 68 00:02:33,500 --> 00:02:35,567 Put butter, a little bit of oil, 69 00:02:35,567 --> 00:02:38,000 carrots, the celery, the onions. 70 00:02:38,000 --> 00:02:40,266 -In French, we call that mirepoix. -You speak French, too? 71 00:02:40,266 --> 00:02:42,367 -Little... poquito. -Poquito? 72 00:02:42,367 --> 00:02:44,000 [Frederico] We have our duck. 73 00:02:44,000 --> 00:02:45,100 Next, the white wine. 74 00:02:45,100 --> 00:02:47,467 [Frederico] Bay leaves, black pepper, salt. 75 00:02:47,467 --> 00:02:49,300 We add a little bit of broth. 76 00:02:49,300 --> 00:02:51,033 All right, let's get it. What are we making, chef? 77 00:02:51,667 --> 00:02:54,100 Bigoli is a very thick pasta 78 00:02:54,100 --> 00:02:55,500 made with eggs, 79 00:02:55,500 --> 00:02:56,700 -double zero, -Okay. 80 00:02:56,700 --> 00:02:59,200 durum flour and grappa. 81 00:02:59,200 --> 00:03:00,467 -With grappa, really? -Grappa. 82 00:03:00,467 --> 00:03:02,200 [Guy] All right, so we mix this up for how long? 83 00:03:02,200 --> 00:03:03,400 [Frederico] Four or five minutes. 84 00:03:03,400 --> 00:03:05,233 -Let it rest? -Yeah, for half an hour. 85 00:03:06,767 --> 00:03:08,100 [Guy] What is this? 86 00:03:08,100 --> 00:03:09,300 [Frederico] This is a bigolaro. 87 00:03:09,300 --> 00:03:12,200 -It was invented 200 years ago. -No. 88 00:03:12,200 --> 00:03:13,800 [Frederico] We put our dough. 89 00:03:13,800 --> 00:03:15,767 [Guy] It's awesome. 90 00:03:15,767 --> 00:03:19,667 And slowly, slowly, slowly, it came down the bigoli. 91 00:03:19,667 --> 00:03:23,367 -We have to put the bigoli inside our pasta machine. -Okay. 92 00:03:23,367 --> 00:03:26,166 -We have extra virgin oil. -Extra! 93 00:03:26,166 --> 00:03:27,367 [Frederico] Duck ragu. 94 00:03:27,367 --> 00:03:28,533 [Guy] Look at that. 95 00:03:29,667 --> 00:03:31,166 [Frederico] Bigoli ready. 96 00:03:31,166 --> 00:03:33,367 Taking the time to nest it. 97 00:03:34,100 --> 00:03:35,166 I might not leave. 98 00:03:35,166 --> 00:03:36,467 The jewels of the crown. 99 00:03:36,467 --> 00:03:38,400 We finish with rosemary, 100 00:03:38,400 --> 00:03:42,066 olive oil and Parmigiano Reggiano. Enjoy. 101 00:03:47,166 --> 00:03:48,800 If someone said they don't like duck, 102 00:03:48,800 --> 00:03:50,467 this would be the dish that I would say, 103 00:03:50,467 --> 00:03:52,300 let me introduce you to duck. 104 00:03:52,300 --> 00:03:54,567 It's tender, great depth of flavor, 105 00:03:54,567 --> 00:03:56,233 no filler, all thriller. 106 00:03:58,066 --> 00:03:59,567 -Outstanding. -Thank you. 107 00:03:59,567 --> 00:04:00,667 Gives me goosebumps. 108 00:04:01,567 --> 00:04:02,967 Bigoli almost ready. 109 00:04:02,967 --> 00:04:05,867 You can taste the duck. It's tasty. It's not gamey. 110 00:04:05,867 --> 00:04:08,767 The thick pasta along with the crumbly duck, 111 00:04:08,767 --> 00:04:10,667 I think it goes very well together. 112 00:04:10,667 --> 00:04:13,600 So I'll give you a real great Triple D insight. 113 00:04:13,600 --> 00:04:16,734 Coming soon will be flavor town, 114 00:04:17,367 --> 00:04:19,600 hard sodas, and hard teas. 115 00:04:19,600 --> 00:04:21,567 And this is the team from Two Roads Brewing. 116 00:04:21,567 --> 00:04:22,967 Well, just part of the team. 117 00:04:22,967 --> 00:04:24,000 All right, so tell me about this. 118 00:04:24,000 --> 00:04:25,100 Have you ever had duck ragu? 119 00:04:25,100 --> 00:04:26,000 No. 120 00:04:26,000 --> 00:04:27,367 [Guy] Did you even know that was duck? 121 00:04:27,367 --> 00:04:29,166 I did not. It's incredible. 122 00:04:29,166 --> 00:04:31,967 Linguina with sugo di pesce is ready on the pass. 123 00:04:31,967 --> 00:04:32,800 What does the name mean? 124 00:04:32,800 --> 00:04:35,100 In Italy, we have the Pastificio. 125 00:04:35,100 --> 00:04:38,467 That is the little store where everything is made inside. 126 00:04:38,467 --> 00:04:40,266 You just added the A to it 127 00:04:40,266 --> 00:04:42,266 -so people would see pasta -Yeah. 128 00:04:42,266 --> 00:04:43,567 inside of the name. 129 00:04:43,567 --> 00:04:45,200 Lasagne al tartufo. 130 00:04:45,200 --> 00:04:47,200 This is my favorite lasagne. 131 00:04:47,200 --> 00:04:49,400 I can't find it anywhere else. 132 00:04:49,400 --> 00:04:51,667 We make the lasagne with tartufo and fungi, 133 00:04:51,667 --> 00:04:53,467 -mushroom and truffle. -You had me at a look. 134 00:04:53,467 --> 00:04:54,867 -Let's go. -[Frederico] Eggs. 135 00:04:54,867 --> 00:04:56,467 -[Guy] In the durum flour? -Yeah, correct. 136 00:04:56,467 --> 00:04:58,100 Then after this, we'll let it rest. 137 00:04:58,100 --> 00:05:00,867 -And then this is the sheeter we're going to go to. -Correct. 138 00:05:00,867 --> 00:05:02,367 So we're going to finish cooking the pasta 139 00:05:02,367 --> 00:05:03,667 inside of the lasagna. 140 00:05:03,667 --> 00:05:06,400 -With the bechamel that we make with the truffle. -Let's go. 141 00:05:06,400 --> 00:05:08,367 [Frederico] Butter, double zero flour. 142 00:05:08,367 --> 00:05:09,567 [Guy] To make the roux. 143 00:05:09,567 --> 00:05:12,200 Now we are going to season the milk with the nutmeg 144 00:05:12,200 --> 00:05:14,367 and the salt into the roux. 145 00:05:14,367 --> 00:05:16,500 And we have to whisk super, super rapid. 146 00:05:16,500 --> 00:05:18,400 -Here you go. You got it. -Okay. Thank you. 147 00:05:18,400 --> 00:05:20,266 -Thank you. -What's next. 148 00:05:20,266 --> 00:05:22,200 -[Frederico] Garlic oil. -Truffle paste. 149 00:05:22,200 --> 00:05:23,367 And the cremini mushroom. 150 00:05:23,367 --> 00:05:24,967 -[Guy] The creminis that have been sauteed. -Yeah. 151 00:05:24,967 --> 00:05:26,166 [Guy] Cooks down. 152 00:05:26,166 --> 00:05:27,867 Let's see this come together. 153 00:05:27,867 --> 00:05:29,700 [Frederico] We start with a plain bechamel, 154 00:05:29,700 --> 00:05:31,000 lasagne, 155 00:05:31,000 --> 00:05:35,367 and now we start to make the four layers with our bechamel 156 00:05:35,367 --> 00:05:38,667 -with mushroom and Parmigiano Reggiano. -Beautiful. 157 00:05:38,667 --> 00:05:41,867 And we go ahead with the second one, the third one. 158 00:05:41,867 --> 00:05:43,100 [Guy] And then the last one. 159 00:05:43,100 --> 00:05:44,734 [Frederico] 40 minutes, 360. 160 00:05:45,367 --> 00:05:46,667 -Here we go. -Gorgeous. 161 00:05:46,667 --> 00:05:50,066 [Frederico] And we finish with truffle and Parmigiano Reggiano. 162 00:05:55,100 --> 00:05:56,767 [Guy] You get to taste all the ingredients. 163 00:05:56,767 --> 00:05:57,734 Full of flavor. 164 00:05:57,967 --> 00:05:58,934 Creamy. 165 00:05:59,767 --> 00:06:01,767 You get to enjoy the handmade pasta. 166 00:06:01,767 --> 00:06:03,166 Delicious. 167 00:06:03,166 --> 00:06:05,000 [Frederico] Lasagne al tartufo is ready. 168 00:06:05,000 --> 00:06:06,266 -How's the lasagne? -Fantastic. 169 00:06:06,266 --> 00:06:08,166 I mean, the flavor on this is unreal. 170 00:06:08,166 --> 00:06:10,567 Great quality and tasty. 171 00:06:10,567 --> 00:06:12,600 It has a great balance between creamy, 172 00:06:12,600 --> 00:06:14,066 the crisp on top. 173 00:06:14,066 --> 00:06:17,400 This is your gnocchi San Marzano and the fusilli al pesto. 174 00:06:17,400 --> 00:06:19,500 It's a celebration of Italian food, 175 00:06:19,500 --> 00:06:21,367 whether it's prepared or whether you're 176 00:06:21,367 --> 00:06:23,066 bringing it home to prepare. 177 00:06:23,066 --> 00:06:24,967 We're just talking about bringing more home for dinner. 178 00:06:24,967 --> 00:06:26,467 So good. 179 00:06:26,467 --> 00:06:28,467 You have such passion for what you do. 180 00:06:28,467 --> 00:06:30,433 -Thank you. -Outstanding, my friend. 181 00:06:33,166 --> 00:06:34,266 [Guy] Up next, 182 00:06:34,266 --> 00:06:36,767 I'm bringing a Food Network posse to Los Angeles. 183 00:06:36,767 --> 00:06:40,266 We are in the home of a Tournament of Champions champ. 184 00:06:40,266 --> 00:06:42,100 To grab a spiced up sandwich. 185 00:06:42,100 --> 00:06:43,967 I can't even feel my tongue anymore. 186 00:06:43,967 --> 00:06:45,800 [Guy] They can't be contained. 187 00:06:45,800 --> 00:06:47,967 Oh, I love this out of the bun move. 188 00:06:49,934 --> 00:06:50,834 Hang on, I'll try again. 189 00:06:51,266 --> 00:06:56,266 [vocalizing] 190 00:06:56,266 --> 00:06:57,634 -[all laugh] -[claps] 191 00:06:59,266 --> 00:07:01,367 -All right, so where are we? -Virgil Village. 192 00:07:01,367 --> 00:07:03,000 It's near K-Town. 193 00:07:03,000 --> 00:07:05,066 -You been here before? -Never. 194 00:07:05,066 --> 00:07:06,567 -You? -Not yet. 195 00:07:06,567 --> 00:07:08,400 I have. It's kinda hard to find. 196 00:07:08,400 --> 00:07:09,600 Chef Me Lin. 197 00:07:09,600 --> 00:07:10,934 TOC four champ. 198 00:07:10,934 --> 00:07:11,934 And we're hungry. 199 00:07:11,934 --> 00:07:14,767 And it's a simple neon chicken on the outside. 200 00:07:14,767 --> 00:07:17,333 Sounds good. This is daybird. 201 00:07:18,467 --> 00:07:19,734 Chicken's up. 202 00:07:19,734 --> 00:07:21,934 It's a limited menu, but everything on the menu 203 00:07:21,934 --> 00:07:23,400 is just perfect. 204 00:07:23,400 --> 00:07:24,767 Nashville hot fried chicken, 205 00:07:24,767 --> 00:07:27,600 but in a Sichuan Chinese ingredient style. 206 00:07:27,600 --> 00:07:29,166 You got the different levels of spice. 207 00:07:29,166 --> 00:07:30,367 You got the different dipping sauces. 208 00:07:30,767 --> 00:07:32,000 How do you explain... 209 00:07:32,000 --> 00:07:34,767 I mean, there's just a little chicken neon on the outside. 210 00:07:34,767 --> 00:07:36,266 They're only open for lunch. 211 00:07:36,266 --> 00:07:38,066 That's how you explain it. Look for the chicken. 212 00:07:38,066 --> 00:07:39,934 Hey, man, you guys seen a chicken in a strip mall. 213 00:07:39,934 --> 00:07:41,567 But when you're a proven winner, 214 00:07:41,567 --> 00:07:44,100 you got license to do things your own way. 215 00:07:44,100 --> 00:07:47,400 Tonight is a very special Diners, Drive-Ins and Dives 216 00:07:47,400 --> 00:07:49,867 because we are in the home of a 217 00:07:49,867 --> 00:07:52,166 Tournament of Champions champ. 218 00:07:52,166 --> 00:07:55,266 From season four, the one and only 219 00:07:55,266 --> 00:07:56,767 champ Chef Mei Lin. 220 00:07:56,767 --> 00:07:59,467 -[laughing] -And she wears the belt. 221 00:07:59,467 --> 00:08:01,100 All right, how many items on the menu? 222 00:08:01,100 --> 00:08:03,734 Four main items, and then we have some sides and sauces. 223 00:08:03,734 --> 00:08:05,266 If you're gonna come and hang out with the champ, 224 00:08:05,266 --> 00:08:07,600 why won't you invite Chef Nate Appleman, 225 00:08:07,600 --> 00:08:09,266 Iron Chef Stephanie Izard, 226 00:08:09,266 --> 00:08:10,667 and the one and only Chef Aaron May. 227 00:08:10,667 --> 00:08:12,967 Everybody was excited to get in on this deal. 228 00:08:12,967 --> 00:08:15,000 We'd all love to know how you're making the magic, 229 00:08:15,000 --> 00:08:16,567 the great sando. 230 00:08:16,567 --> 00:08:18,834 -You say sando or sondo? -Sando. 231 00:08:18,834 --> 00:08:21,100 -Sando. What do you say? -I defer to the champ. 232 00:08:21,100 --> 00:08:22,567 [Mei] All right, one medium sando up. 233 00:08:22,567 --> 00:08:25,467 It is the chicken sandwich you take a picture of. 234 00:08:25,467 --> 00:08:28,767 From top to bottom, it's just absolutely phenomenal. 235 00:08:28,767 --> 00:08:30,066 Let's get into this, Chef. 236 00:08:30,066 --> 00:08:31,734 [Mei] The chicken thighs are what we use for the sandwich. 237 00:08:31,734 --> 00:08:33,367 Pound out the thicker side. 238 00:08:33,367 --> 00:08:36,000 This is going into a brine, water, salt, 239 00:08:36,000 --> 00:08:38,467 granulated garlic, fish sauce, buttermilk. 240 00:08:38,467 --> 00:08:41,000 So we got funk, acid, and salt. 241 00:08:41,000 --> 00:08:42,667 [Mei] We're gonna add that into our chicken, 242 00:08:42,667 --> 00:08:45,000 cover it, and let it marinate for about 12 hours. 243 00:08:45,667 --> 00:08:47,200 This is actually for the chili oil. 244 00:08:47,200 --> 00:08:48,834 We're gonna dip our chicken in it. 245 00:08:48,834 --> 00:08:50,834 Szechuan peppercorns, black peppercorns, 246 00:08:50,834 --> 00:08:53,500 coriander seed, fennel seed, cumin seed, 247 00:08:53,500 --> 00:08:56,100 star anise, bay leaves, and cinnamon. 248 00:08:56,100 --> 00:08:59,367 Get all the spices and we dry toast it 249 00:08:59,367 --> 00:09:00,433 until it's nice and fragrant. 250 00:09:00,433 --> 00:09:02,500 -Once you see it-- -Just stick your hand in there. 251 00:09:02,500 --> 00:09:04,100 -Your hando. -[laughing] 252 00:09:04,100 --> 00:09:05,734 [Mei] So we're gonna go into the blender. 253 00:09:06,200 --> 00:09:07,367 [Guy] Oh, my gosh. 254 00:09:07,367 --> 00:09:08,667 -It smells amazing. -Fantastic. 255 00:09:08,667 --> 00:09:12,100 Add my chile de arbol into the oil. 256 00:09:12,100 --> 00:09:13,400 Gochugaru chilies. 257 00:09:13,400 --> 00:09:14,600 We're gonna let that infuse. 258 00:09:14,600 --> 00:09:18,000 Add the sugar, turn it off, and then we add in our spices. 259 00:09:18,000 --> 00:09:19,000 And we're gonna let it rest overnight 260 00:09:19,000 --> 00:09:20,867 and we'll strain it in the morning. 261 00:09:20,867 --> 00:09:22,767 -What's next? -We're gonna make our pickling liquid. 262 00:09:22,767 --> 00:09:24,667 We have our mirin and sugar. 263 00:09:24,667 --> 00:09:26,166 Let that reduce by half. 264 00:09:26,166 --> 00:09:28,166 And we're gonna get our spices toasted, 265 00:09:28,166 --> 00:09:31,367 coriander, black peppercorns, and bay leaves. 266 00:09:31,367 --> 00:09:33,500 Add it into our reduced mirin and sugar liquid. 267 00:09:33,500 --> 00:09:36,400 Turn off the heat, and then we're gonna add white vinegar 268 00:09:36,400 --> 00:09:37,934 and our rice vinegar. 269 00:09:37,934 --> 00:09:39,100 Once this cools... 270 00:09:39,100 --> 00:09:41,000 [Mei] Add this over our vegetables. 271 00:09:41,000 --> 00:09:43,867 Shallots, fresnos, and jalapenos. 272 00:09:43,867 --> 00:09:47,934 That's step four of the 98-step chicken sandwich. 273 00:09:47,934 --> 00:09:49,000 -Sando. -What's next? Thank you. 274 00:09:49,000 --> 00:09:50,867 [Mei] We actually strain that liquid 275 00:09:50,867 --> 00:09:53,667 from the pickled jalapenos and fresnos. 276 00:09:53,667 --> 00:09:56,000 Mix that together, add into our honey. 277 00:09:56,000 --> 00:09:57,667 That's what we make our hot honey with. 278 00:09:57,667 --> 00:09:58,867 Holy moly. 279 00:09:58,867 --> 00:10:00,467 Uh, what are we making next? Who cares? 280 00:10:00,467 --> 00:10:01,834 [all laugh] 281 00:10:01,834 --> 00:10:04,066 [Mei] We're gonna do our no-heat spice mixture. 282 00:10:04,066 --> 00:10:07,367 Bay leaves, cinnamon sticks, green peppercorn, 283 00:10:07,367 --> 00:10:11,834 black peppercorns, szechuan peppercorns, coriander seed. 284 00:10:11,834 --> 00:10:12,967 Was the goal to use 285 00:10:12,967 --> 00:10:16,066 -everything that you had in the kitchen? -Pretty much. 286 00:10:16,066 --> 00:10:18,867 Cumin seed, fennel seed, some clove, 287 00:10:18,867 --> 00:10:21,200 green cardamom, star anise. 288 00:10:21,200 --> 00:10:22,233 Give it a mix. 289 00:10:23,100 --> 00:10:24,567 -Spices that we just blended up. -[Guy] Okay. 290 00:10:24,567 --> 00:10:27,667 Mushroom powder, granulated onion, granulated garlic, 291 00:10:27,667 --> 00:10:29,667 some sugar, and some salt. 292 00:10:29,667 --> 00:10:30,834 That's the base seasoning. 293 00:10:30,834 --> 00:10:33,300 We actually have a lot of different spices 294 00:10:33,300 --> 00:10:35,000 that we add in depending on the range. 295 00:10:35,000 --> 00:10:37,567 -All right, so you'll make this medium right now? -We'll make you a medium. 296 00:10:37,567 --> 00:10:39,200 [Mei] Cayenne, chile de arbol. 297 00:10:39,200 --> 00:10:40,467 We'll just leave it at that. 298 00:10:40,467 --> 00:10:42,500 We're gonna start off by dredging our chicken, 299 00:10:42,500 --> 00:10:45,500 add our fish sauce into the buttermilk, and our eggs. 300 00:10:45,500 --> 00:10:47,266 You know when you see fried chicken, 301 00:10:47,266 --> 00:10:48,767 you see, like, those corn flaky 302 00:10:48,767 --> 00:10:50,367 -looking things on the chicken? -Yeah. 303 00:10:50,367 --> 00:10:51,934 So they're not actually corn flakes. 304 00:10:51,934 --> 00:10:54,467 We add a little bit of water to our flour. 305 00:10:54,467 --> 00:10:57,000 -So just kind of rubbing it between the hands. -Interesting. 306 00:10:57,000 --> 00:10:58,100 [Guy] And you get those little chunks. 307 00:10:58,100 --> 00:10:59,600 -Oh, look at that. -Smart. 308 00:10:59,600 --> 00:11:02,266 [Guy] Into our mixture of rice flour, corn starch, 309 00:11:02,266 --> 00:11:03,467 and regular flour. 310 00:11:03,467 --> 00:11:06,934 [Mei] Going into our egg mix and into our dredge. 311 00:11:06,934 --> 00:11:09,000 -[Guy] What's next? -We're gonna do multiple fries. 312 00:11:09,000 --> 00:11:11,867 -[Mei] At 325. -[Guy] For the first fry. 313 00:11:11,867 --> 00:11:15,567 We fry at a hotter temperature on a double fry at 375. 314 00:11:16,000 --> 00:11:16,834 There's sauces. 315 00:11:16,834 --> 00:11:19,400 Habanero ranch, sugar, granulated garlic, 316 00:11:19,400 --> 00:11:22,734 black pepper, fish sauce, habanero hot sauce. 317 00:11:22,734 --> 00:11:24,567 Add our mayonnaise, sour cream. 318 00:11:24,567 --> 00:11:26,133 So this is our ranch. 319 00:11:26,834 --> 00:11:28,100 -[Stephanie] Missed my eggs. -Ranchy. 320 00:11:28,100 --> 00:11:29,934 You know what it is? You know what makes it ranchy? 321 00:11:29,934 --> 00:11:31,100 Fish sauce. 322 00:11:31,100 --> 00:11:32,767 -Yeah, agreed. -Fish sauce makes everything delicious. 323 00:11:32,767 --> 00:11:33,767 [Guy] What's next? 324 00:11:33,767 --> 00:11:34,767 [Mei] We're making our daybird sauce. 325 00:11:34,767 --> 00:11:37,200 Sugar, granulated garlic, black pepper, 326 00:11:37,200 --> 00:11:40,400 Tabasco, Worcestershire, ketchup, Kewpie mayonnaise. 327 00:11:40,400 --> 00:11:41,967 Thank you, folks, for sticking around 328 00:11:41,967 --> 00:11:43,567 for the 24 hour Triple D marathon. 329 00:11:43,567 --> 00:11:46,200 [Mei] And then we're ready to build our Szechuan hot chicken sando. 330 00:11:46,200 --> 00:11:49,467 That is some crunchy chicken. 331 00:11:49,467 --> 00:11:52,266 For the medium, we only do a half dip. 332 00:11:52,266 --> 00:11:54,333 -I'm doing medium. -Medium and an extreme. 333 00:11:55,100 --> 00:11:56,600 For the extreme, we do a full dip. 334 00:11:56,600 --> 00:11:58,000 We season both sides. 335 00:11:58,000 --> 00:11:59,667 We're gonna get our honey in there. 336 00:11:59,667 --> 00:12:01,767 Oh, I love this out-of-the-bun move. 337 00:12:01,767 --> 00:12:04,467 Our slaw consists of red and green cabbage, 338 00:12:04,467 --> 00:12:08,300 chives, and cilantro, our pickled shallots, and pickled chilies. 339 00:12:08,300 --> 00:12:09,200 [Guy] Oh. 340 00:12:09,200 --> 00:12:11,400 I'm rethinking my order at this moment. 341 00:12:11,400 --> 00:12:12,867 How do you recommend eating it? 342 00:12:12,867 --> 00:12:13,934 Whatever you want to start with. 343 00:12:15,266 --> 00:12:16,467 -Okay. -[Nate] The habanero. 344 00:12:16,467 --> 00:12:19,467 -[Stephanie] The ranch. -[Aaron] Wow, that's so crunchy. 345 00:12:19,467 --> 00:12:21,567 [Guy] One of the best chicken crunches I've had. 346 00:12:21,567 --> 00:12:22,767 Very juicy. 347 00:12:22,767 --> 00:12:24,200 I feel like I have to open my mouth real big for this one. 348 00:12:24,200 --> 00:12:27,200 [Guy] The full sandwich bite with the slaw, that's the kicker. 349 00:12:27,200 --> 00:12:28,266 [Aaron] Slaw's money. 350 00:12:28,266 --> 00:12:29,734 All the pickled veg in there is really dynamite. 351 00:12:29,734 --> 00:12:30,834 [Mei] Thank you. 352 00:12:30,834 --> 00:12:32,867 [Guy] I love that little extra honey kiss, 353 00:12:32,867 --> 00:12:34,266 but definitely the habanero ranch 354 00:12:34,266 --> 00:12:36,066 -is my go-to. -Amazing ranch. 355 00:12:36,066 --> 00:12:37,166 How's the extreme treating ya? 356 00:12:37,166 --> 00:12:38,667 He's a little redder than he was when we got here. 357 00:12:38,667 --> 00:12:39,767 Like, I just took a tiny bite 358 00:12:39,767 --> 00:12:41,667 of the tiny edge of your chicken, and I'm like, 359 00:12:41,667 --> 00:12:43,166 "I can't even feel my tongue anymore." 360 00:12:43,166 --> 00:12:45,467 -[Guy] It's a really dynamite sandwich. -Thank you. 361 00:12:45,467 --> 00:12:47,667 Medium sando with the milk tea. 362 00:12:47,667 --> 00:12:51,567 All the flavors explode in your mouth, and it's just so good. 363 00:12:51,567 --> 00:12:53,467 You know what I really like about this chef, 364 00:12:53,467 --> 00:12:54,834 is the crunch you're getting with the sandwich. 365 00:12:54,834 --> 00:12:56,767 Chef Danny and I have worked together... 366 00:12:56,767 --> 00:12:58,200 -Ten plus years. -You're awesome. 367 00:12:58,200 --> 00:12:59,266 [Danny] Thank you. 368 00:12:59,266 --> 00:13:01,066 This slaw is so good, I would eat it by itself. 369 00:13:01,066 --> 00:13:02,734 One more no heat coming up. 370 00:13:02,734 --> 00:13:03,934 Perfection. 371 00:13:03,934 --> 00:13:06,333 Saddling up to this counter to eat together is really fun. 372 00:13:07,200 --> 00:13:09,467 Your mystique as TOC Champ, 373 00:13:09,467 --> 00:13:11,867 has made this an outstanding visit. 374 00:13:11,867 --> 00:13:14,100 Come down here and let the chicken talk for itself, 375 00:13:14,100 --> 00:13:15,734 -and it has. Thanks for having us. -Thank you. 376 00:13:17,467 --> 00:13:20,567 [Guy] Coming up, a culinary couple in Omaha, Nebraska. 377 00:13:20,567 --> 00:13:21,467 Watch out. 378 00:13:21,467 --> 00:13:23,266 Cooking up a dynamic duo. 379 00:13:23,266 --> 00:13:25,567 50% cheese, 50% pasta. 380 00:13:25,567 --> 00:13:28,567 Topped off with decadence you want to dive into. 381 00:13:28,567 --> 00:13:30,433 -Do we eat it this time? -No. 382 00:13:31,100 --> 00:13:32,533 You have to wait. 383 00:13:38,767 --> 00:13:40,367 As you know, I am a huge patriot. 384 00:13:40,367 --> 00:13:41,266 I love our country. 385 00:13:41,266 --> 00:13:42,367 And if you really think about it, 386 00:13:42,367 --> 00:13:43,767 everybody in this country is an immigrant, 387 00:13:43,767 --> 00:13:46,000 almost everybody is, or a descendant of an immigrant. 388 00:13:46,000 --> 00:13:48,567 So you love to hear a story about a couple chefs 389 00:13:48,567 --> 00:13:50,667 that one comes from Mexico, the other comes from Peru, 390 00:13:50,667 --> 00:13:53,100 and they come out here to Omaha, Nebraska, 391 00:13:53,100 --> 00:13:55,767 and they open up a restaurant featuring the type of food 392 00:13:55,767 --> 00:13:57,500 they love to cook and the type of food they love to eat. 393 00:13:57,500 --> 00:13:58,667 Oh, I hope you're hungry. 394 00:13:58,667 --> 00:13:59,834 This is WD Cravings. 395 00:14:03,166 --> 00:14:04,500 [Wendy] Chocolate mousse for Angie? 396 00:14:04,500 --> 00:14:06,967 When you see Wendy and Piero's cuisine, 397 00:14:06,967 --> 00:14:08,166 you're just smitten. 398 00:14:08,166 --> 00:14:10,100 [Piero] Fried chicken rice bowl for Ashley. 399 00:14:10,100 --> 00:14:12,100 It's everything, like all in one spot. 400 00:14:12,100 --> 00:14:14,734 [Guy] That includes Wendy Delgado's sweet treats 401 00:14:14,734 --> 00:14:17,100 and her partner Piero Cotrina's savory dishes, 402 00:14:17,100 --> 00:14:19,567 which they introduced to the people of Nebraska 403 00:14:19,567 --> 00:14:22,467 when they left the New York City restaurant scene. 404 00:14:22,467 --> 00:14:23,500 How did you get all the way 405 00:14:23,500 --> 00:14:25,500 from New York to Omaha, Nebraska? 406 00:14:25,500 --> 00:14:27,367 I told her that there's great opportunity in this town. 407 00:14:27,367 --> 00:14:28,667 And these are your cravings? 408 00:14:28,667 --> 00:14:30,200 -Mmm-hmm. That's right. -Okay. 409 00:14:30,200 --> 00:14:32,200 [Piero] Cheese wheel with chicken parm and mushrooms. 410 00:14:32,200 --> 00:14:34,100 If you are a big cheese lover, 411 00:14:34,100 --> 00:14:36,467 the cheese wheel special with the chicken parm, 412 00:14:36,467 --> 00:14:38,734 absolutely got to be your go-to. 413 00:14:38,734 --> 00:14:41,166 The homemade pasta is phenomenal. 414 00:14:41,166 --> 00:14:44,033 It goes very well with the cheese, the marinara. 415 00:14:44,033 --> 00:14:46,166 I don't think anywhere else in Omaha has it. 416 00:14:46,166 --> 00:14:48,300 -What are we making? Okay. -Spaghetti. 417 00:14:48,300 --> 00:14:50,834 [Piero] Our semolina flour, water. 418 00:14:50,834 --> 00:14:52,734 Mix it up for eight minutes. 419 00:14:52,734 --> 00:14:55,200 -Pasta's working. What are we into? -Pomodoro sauce. 420 00:14:55,200 --> 00:14:56,867 [Piero] Olive oil, garlic. 421 00:14:56,867 --> 00:14:59,200 They just go in. Basil stems. 422 00:14:59,200 --> 00:15:00,767 -Salt. -Let that go... 423 00:15:00,767 --> 00:15:02,367 [Piero] 45 minutes or so. 424 00:15:02,367 --> 00:15:04,367 -What's our next step? -Cheese sauce. 425 00:15:04,367 --> 00:15:06,934 [Piero] Milk. Let that come up to a boil. 426 00:15:06,934 --> 00:15:08,367 Butter, flour. 427 00:15:08,367 --> 00:15:09,934 [Guy] And why are we doing this in two separate pans? 428 00:15:09,934 --> 00:15:12,767 I want the milk to be hot when it hits the roux 429 00:15:12,767 --> 00:15:14,266 Fontina cheese. 430 00:15:14,266 --> 00:15:15,867 I'm fond of Fontina. 431 00:15:15,867 --> 00:15:17,100 [Piero] MSG, salt. 432 00:15:17,100 --> 00:15:18,400 Turn the heat off. 433 00:15:18,400 --> 00:15:20,567 -It's ready to extrude. -Let's go. 434 00:15:20,567 --> 00:15:23,000 -I like a long spaghetti. -[Guy] Whoa. 435 00:15:23,000 --> 00:15:24,066 Is that one portion? 436 00:15:24,066 --> 00:15:25,166 -[Piero] Yeah. -Beautiful. 437 00:15:25,166 --> 00:15:26,166 [Guy] Okay, next up. 438 00:15:26,166 --> 00:15:27,867 We're gonna dredge the chicken. 439 00:15:27,867 --> 00:15:29,667 Flour season. Salt and pepper. 440 00:15:29,667 --> 00:15:30,967 Straight up eggs. 441 00:15:30,967 --> 00:15:32,066 [Guy] Into panko. 442 00:15:32,066 --> 00:15:33,667 We're gonna flatten it out a little more. 443 00:15:33,667 --> 00:15:35,367 [Guy] We're gonna flatten it out more? Okay. 444 00:15:35,367 --> 00:15:36,667 350 degrees. 445 00:15:36,667 --> 00:15:38,600 -[Guy] Should go quick as thin as it is. -Two minutes. 446 00:15:38,600 --> 00:15:40,100 Then when it comes out, we hit it with the 447 00:15:40,100 --> 00:15:41,600 pomodoro, mozzarella, 448 00:15:41,600 --> 00:15:43,867 finish it in the oven, and then build the dish. 449 00:15:43,867 --> 00:15:45,600 -That's right. -Put it together, bud. 450 00:15:45,600 --> 00:15:47,467 [Piero] Olive oil, garlic. 451 00:15:48,300 --> 00:15:49,767 Got timers everywhere. 452 00:15:49,767 --> 00:15:51,767 Timer there, timer there, timer there. 453 00:15:51,767 --> 00:15:52,967 Time is the essence. 454 00:15:52,967 --> 00:15:54,934 Garlic. Nice and aromatic. 455 00:15:55,667 --> 00:15:56,934 It's the drums of flavor town. 456 00:15:56,934 --> 00:15:57,834 [Piero] Chicken stock. 457 00:15:57,834 --> 00:15:58,767 Cream. 458 00:15:58,767 --> 00:15:59,767 Butter. 459 00:15:59,767 --> 00:16:01,600 Lemon juice. Cheese sauce. 460 00:16:01,600 --> 00:16:03,100 Pasta into the pan. 461 00:16:03,100 --> 00:16:04,300 Black pepper. 462 00:16:04,300 --> 00:16:05,467 Shaved cheese. 463 00:16:05,467 --> 00:16:06,400 Little saucy. 464 00:16:06,400 --> 00:16:07,667 Mix it all up. 465 00:16:07,667 --> 00:16:08,767 [Guy] A little bit of cheese in there. 466 00:16:08,767 --> 00:16:10,567 I think this might be your first Triple D. 467 00:16:10,567 --> 00:16:12,934 -[Piero] Chicken parm. -Diced portobellos. 468 00:16:12,934 --> 00:16:14,166 Cooked in butter and sage. 469 00:16:14,166 --> 00:16:15,500 Parmigiano Romano. 470 00:16:15,500 --> 00:16:16,467 [whistles] 471 00:16:16,467 --> 00:16:18,133 [Piero] Parsley. Olivia. 472 00:16:22,367 --> 00:16:23,333 [Guy] The pasta's great. 473 00:16:26,033 --> 00:16:27,266 Perfectly al dente. 474 00:16:27,266 --> 00:16:29,000 The cheese sauce, as thick as it is, 475 00:16:29,000 --> 00:16:31,367 is not as heavy as I thought it was gonna be. 476 00:16:31,367 --> 00:16:33,567 But I think a lot of that has to do with you cutting it 477 00:16:33,567 --> 00:16:34,667 with some lemon juice. 478 00:16:35,000 --> 00:16:35,934 Chicken stock. 479 00:16:37,200 --> 00:16:38,867 Simple tomato sauce. 480 00:16:38,867 --> 00:16:40,734 Your attention to detail is really strong. 481 00:16:40,734 --> 00:16:44,333 I mean, let me clean this thing out completely. Good job. 482 00:16:45,266 --> 00:16:47,367 Cheese wheel chicken parmigiano with mushrooms. 483 00:16:47,367 --> 00:16:50,066 The chicken parm, it has a ton of flavor in the breading. 484 00:16:50,066 --> 00:16:51,567 It's very crunchy. 485 00:16:51,567 --> 00:16:53,867 The Fontina cheese sauce is creamy, delicious. 486 00:16:53,867 --> 00:16:56,100 50% cheese, 50% pasta. 487 00:16:56,100 --> 00:16:57,834 Yeah, I just demolished it. 488 00:16:57,834 --> 00:16:59,567 [Piero] Short rib sandwich for Jay. 489 00:16:59,567 --> 00:17:02,033 This place is in my top three best food to eat in town. 490 00:17:02,033 --> 00:17:03,066 It's worth the drive. 491 00:17:03,066 --> 00:17:04,567 What part of Omaha are we in? 492 00:17:04,567 --> 00:17:06,467 This is the middle of nowhere, brother. 493 00:17:06,467 --> 00:17:07,667 [Guy] Really? 494 00:17:07,667 --> 00:17:12,300 You crave quality, and this sums up what WD Cravings is. 495 00:17:12,300 --> 00:17:13,266 When we come back, 496 00:17:13,266 --> 00:17:14,400 we're gonna go a whole different direction. 497 00:17:14,400 --> 00:17:15,367 We're gonna do dessert. 498 00:17:15,367 --> 00:17:16,767 [Wendy] Peanut butter bar to go. 499 00:17:16,767 --> 00:17:18,166 It's like a hyped-up candy bar 500 00:17:18,166 --> 00:17:19,867 that could never be in a wrapper. 501 00:17:19,867 --> 00:17:21,367 It's gonna happen. See you in a minute. 502 00:17:26,300 --> 00:17:28,934 Welcome back, Triple D hanging out in Omaha, Nebraska. 503 00:17:28,934 --> 00:17:30,166 We're at WD Cravings. 504 00:17:30,166 --> 00:17:31,400 Wendy's the pastry side of things. 505 00:17:31,400 --> 00:17:33,000 -That's how it all started, right? -Yes. 506 00:17:33,000 --> 00:17:34,867 Berry tart for number three. 507 00:17:34,867 --> 00:17:36,600 All her desserts are gorgeous. 508 00:17:36,600 --> 00:17:39,500 -Peanut bar. -The peanut butter bar is delightful. 509 00:17:39,500 --> 00:17:41,300 Beautiful tempered chocolate over the top, 510 00:17:41,300 --> 00:17:43,266 -a little bit gold leaf. -Mwah. 511 00:17:43,266 --> 00:17:44,934 Compliments to the chef. 512 00:17:44,934 --> 00:17:47,500 There's three layers, so we need to make first the cake, 513 00:17:47,500 --> 00:17:48,867 so it's gonna be a long process. 514 00:17:48,867 --> 00:17:50,166 -Oh, okay. -Yes. [chuckles] 515 00:17:50,166 --> 00:17:51,834 Good. It's only a half-hour shot. 516 00:17:51,834 --> 00:17:54,967 Flour, cocoa powder, salt, sugar, 517 00:17:54,967 --> 00:17:57,266 baking powder, baking soda, milk. 518 00:17:57,266 --> 00:17:59,033 -[Guy] Liquid chicken. -Red oil. 519 00:17:59,033 --> 00:18:00,567 And the espresso shot. 520 00:18:00,567 --> 00:18:02,300 -The espresso shot? -Yes. 521 00:18:02,300 --> 00:18:04,266 -Oh, I thought that was-- Oh. -Espresso shot. 522 00:18:04,266 --> 00:18:06,166 [Wendy] Vanilla, add the liquids, 523 00:18:06,166 --> 00:18:08,066 and then we are gonna add the boiling water. 524 00:18:08,066 --> 00:18:09,266 Combine for one minute. 525 00:18:09,266 --> 00:18:10,934 You are a timer person also? 526 00:18:10,934 --> 00:18:12,200 Yes. 527 00:18:12,200 --> 00:18:14,100 -[Guy] 350, how long? -25 minutes. 528 00:18:14,100 --> 00:18:16,100 -Let it set for how long? -[Wendy] One day. 529 00:18:16,100 --> 00:18:18,200 -What do we work on next? -White chocolate ganache. 530 00:18:18,200 --> 00:18:20,033 So we're gonna add the heavy cream 531 00:18:20,033 --> 00:18:21,300 to the white chocolate. 532 00:18:21,300 --> 00:18:22,767 [Guy] Just warm enough to melt it? 533 00:18:22,767 --> 00:18:24,200 -Yes. -Got it. 534 00:18:24,200 --> 00:18:25,367 [Wendy] Cold, heavy cream right now, 535 00:18:25,367 --> 00:18:27,533 peanut butter, and then whip. 536 00:18:28,567 --> 00:18:29,567 [Guy] That's my kind of sweet. 537 00:18:29,567 --> 00:18:32,100 A little bit of salty, a little peanut. 538 00:18:32,100 --> 00:18:33,400 We let it set for how long? 539 00:18:33,400 --> 00:18:35,200 -[Wendy] One day. Yes. -Another day? 540 00:18:35,200 --> 00:18:36,266 What now? 541 00:18:36,266 --> 00:18:37,500 [Wendy] We are gonna make the pate a bombe 542 00:18:37,500 --> 00:18:39,500 that is the base for the chocolate mousse. 543 00:18:39,500 --> 00:18:41,367 Pate a bombe is eggs and sugar. 544 00:18:41,367 --> 00:18:43,000 We are gonna put it first in double boil, 545 00:18:43,000 --> 00:18:45,667 and then we are gonna reach until 45 degrees. 546 00:18:45,667 --> 00:18:49,400 When it's ready, we start to whisk until it gets fluffy. 547 00:18:49,400 --> 00:18:52,200 Combine with the chocolate and the heavy cream. 548 00:18:52,200 --> 00:18:54,200 We're gonna put it on top of the cake. 549 00:18:54,200 --> 00:18:55,567 -[Guy] And we freeze it again? -And then freeze it again. 550 00:18:55,567 --> 00:18:57,667 -Now, when it comes out of the freezer... -[Wendy] Yes. 551 00:18:57,667 --> 00:18:59,634 -Do we eat it this time? -No. 552 00:19:00,600 --> 00:19:01,900 You have to wait. 553 00:19:02,567 --> 00:19:04,667 Which step is this? Step 96? 554 00:19:04,667 --> 00:19:06,734 -Ninety-nine. -Ninety-nine. 555 00:19:06,734 --> 00:19:09,100 We are gonna do a rocher glaze. 556 00:19:09,100 --> 00:19:12,400 We are gonna make chocolate, toasted hazelnuts, 557 00:19:12,400 --> 00:19:14,033 and then the grape oil. 558 00:19:14,033 --> 00:19:15,400 Double boiler over here. 559 00:19:15,400 --> 00:19:17,567 Oh, this should be fast, double boiler. 560 00:19:17,567 --> 00:19:18,667 [Wendy] Okay. 561 00:19:18,667 --> 00:19:22,467 We are gonna mix it first, or accordion, one inch. 562 00:19:23,100 --> 00:19:24,166 Very precise. 563 00:19:25,166 --> 00:19:26,667 That's the size that is the peanut butter. 564 00:19:28,066 --> 00:19:29,033 There it is. 565 00:19:30,934 --> 00:19:32,000 We have the pieces. 566 00:19:32,934 --> 00:19:35,367 Now we are gonna dip in this rocher glaze. 567 00:19:36,934 --> 00:19:38,567 So now we take this back to the freezer. 568 00:19:38,567 --> 00:19:39,867 [Wendy] And when it's ready, 569 00:19:39,867 --> 00:19:41,867 we are gonna decorate with ricotta filling 570 00:19:41,867 --> 00:19:45,266 and then caramelized peanuts and then some gold leaf. 571 00:19:45,266 --> 00:19:46,934 -Ta-da! -100 step dessert. 572 00:19:46,934 --> 00:19:48,667 -That's what it should be called. -Right? 573 00:19:51,567 --> 00:19:52,500 Mmm. 574 00:19:52,500 --> 00:19:53,767 The peanuts. 575 00:19:53,767 --> 00:19:57,066 This is very decadent, very chocolatey. 576 00:19:58,266 --> 00:20:00,667 But so many different flavors and textures. 577 00:20:00,667 --> 00:20:04,600 The hazelnut, peanuts up on top, the mousse. 578 00:20:04,600 --> 00:20:06,867 The cake is really nice and light. 579 00:20:06,867 --> 00:20:09,634 That's more dessert than I've eaten in the last year. 580 00:20:10,400 --> 00:20:12,166 -Good job, chef. -Thank you. 581 00:20:12,166 --> 00:20:13,767 [Wendy] Peanut bar for Pario. 582 00:20:13,767 --> 00:20:17,266 This dessert is really amazing because it's not sweet. 583 00:20:17,266 --> 00:20:19,100 It's got that light fluffiness. 584 00:20:19,100 --> 00:20:20,934 You don't feel weighted down after you eat it. 585 00:20:20,934 --> 00:20:22,033 You feel happy. 586 00:20:22,033 --> 00:20:23,467 Beef Bolognese up. 587 00:20:23,467 --> 00:20:27,000 It's nice to be able to come in and have a full dinner with your family 588 00:20:27,000 --> 00:20:28,667 and end with a great dessert. 589 00:20:28,667 --> 00:20:30,767 I know it's outside of downtown Omaha, 590 00:20:30,767 --> 00:20:32,467 but this is worth the drive. 591 00:20:32,467 --> 00:20:34,800 Watch out. 101 steps. 592 00:20:36,734 --> 00:20:39,100 So is this a great road trip or what? 593 00:20:39,100 --> 00:20:41,500 But don't you worry, I got plenty more joints 594 00:20:41,500 --> 00:20:43,100 to find all over this country. 595 00:20:43,100 --> 00:20:44,667 I'll be looking for you next time 596 00:20:44,667 --> 00:20:47,567 on Diners, Drive-Ins and Dives. 597 00:20:47,567 --> 00:20:50,100 Hi, I'm Mei Lin with four whatchamacallit? 598 00:20:50,100 --> 00:20:51,834 You want to learn how to make the spice blend? 599 00:20:51,834 --> 00:20:53,600 -Right now. -[all laugh] 600 00:20:53,600 --> 00:20:55,266 You heard it here first on Triple D. 601 00:20:55,266 --> 00:20:57,000 -Oh, there you go. -Aye. 602 00:20:57,000 --> 00:20:58,667 See, she's got that belt right to her head. 603 00:20:58,667 --> 00:21:00,066 She's now taking over the show.