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00:00:01,200 --> 00:00:02,467
Hey, there! I'm Guy Fieri
and we're rolling out,
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00:00:02,467 --> 00:00:06,567
looking for America's greatest
Diners, Drive-ins and Dives.
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00:00:06,567 --> 00:00:08,166
-[upbeat music playing]
-This trip...
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00:00:08,166 --> 00:00:09,266
I like to work out.
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...it's all you can eat...
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Wow!
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00:00:11,367 --> 00:00:12,567
...all over the map.
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00:00:12,567 --> 00:00:13,834
Time to get down
to flavor town.
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00:00:14,567 --> 00:00:16,100
We're getting
wild in the west...
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00:00:16,100 --> 00:00:17,600
Nobody does the voodoo
that you do.
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...with the Wyoming
Italian flavor fest.
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00:00:20,400 --> 00:00:21,867
This is my love language
right here.
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[Guy] ...crazy in Canada,
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I'll take this to go.
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...with a Latin
slice of heaven.
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00:00:26,300 --> 00:00:28,734
In a tiny little place,
this has got a lot
of big flavors.
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00:00:29,500 --> 00:00:31,166
...and spicy in the south.
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00:00:31,166 --> 00:00:32,767
Come on, frosted tips,
there you go.
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Ooh, frosty!
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00:00:34,066 --> 00:00:36,300
[Guy] ...with a Memphis
Caribbean mashup...
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You have packed it
in there, my friend.
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That's like ten buddies
going to one concert
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in a Honda.
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That's all right here,
right now,
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00:00:43,166 --> 00:00:45,600
on Diners, Drive-ins
and Dives.
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[opening theme playing]
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I'm here in Memphis,
Tennessee,
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in the Whitehaven
neighborhood.
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I'm like five minutes
from the airport...
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You can almost hear it.
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...and about 50 minutes
from downtown.
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I've been saying to everybody,
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"Listen, I'm coming
to Memphis. Been here
about two times.
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I wanna try some
true Memphis food."
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They said,
"What do you mean? Barbecue?"
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I said I don't know.
Something that really
represents Memphis.
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They said, "Oh, how about
a place that's doing Memphis
and Caribbean together?"
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I said that's my kinda place.
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This is Trap Fusion.
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Order up, pasta!
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This place is real fire.
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[woman 1] You have your
southern cuisine
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with a gourmet twist to it.
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[Jason] I got a Cajun fish
and grits.
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[woman 2] It's like
a melting pot of everything.
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[Guy] From best friends,
Jason Gardner
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and Markieth McCoy,
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who are pushing
the limits on flavor.
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Trap Fusion...
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The "Fusion" part
comes from being able
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to take recipes
and just make them our own.
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And we travel the world,
and we eat--
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Where do you like to go?
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You name it. We probably--
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-California?
-We just left
California, actually.
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We went to LA for Beyonce.
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[Guy] Nice!
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00:01:54,000 --> 00:01:55,266
And how do you guys
know each other?
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[Markieth] We met in college
and we wrote a menu,
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about 15 years ago
at his kitchen table.
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First, you gotta get a hint
of that Memphis smoke,
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and then we're gonna take it
and twist it a little bit
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to the Caribbean style.
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Lamb chops getting ready
for grill top.
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Today, I had
the Jerk Lamb Chops.
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Jerk on lamb
is definitely different.
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It was similar to a barbecue,
and it was so good!
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This is how we start
our lamb chops.
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We're rubbing them with lime
and we got those
good and clean...
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We'll make our lamb marinade.
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Water and Himalayan salt.
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00:02:23,567 --> 00:02:26,066
Black peppercorn, paprika
and onion powder.
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-[Guy] A little pureed garlic.
-[Jason] Yes, sir.
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Soy sauce, olive oil,
mix it up,
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add the rack of lamb.
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-[Guy] How long do you
marinate these for?
-24 hours.
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Next, we're gonna make
our lamb rub.
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Cayenne, black pepper,
pink Himalayan salt again,
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garlic, rosemary, thyme.
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You wanna season the lamb
on a sheet tray.
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Smoking these at 275 degrees
for four hours.
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Bring it back in, slice it,
we're gonna hold it
for service.
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-[Guy] What's up next?
-[Jason] Jerk marinade.
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-This is gonna be used
in the jerk reduction.
-[Guy] Got it.
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[Jason] Green onions
and thyme,
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add a little water to that.
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[indistinct]
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Olive oil, all spice, nutmeg,
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black butcher peppercorn,
and the Himalayan salt.
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00:03:00,567 --> 00:03:02,066
[Guy] Little more soy sauce.
Got it.
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All right, Beyonce,
let me ask you this.
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Okay, come on, Frosty Tips.
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Maybe it's our band name!
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"Beyonce and Frosty Tips."
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All right, so what
are we doing with this?
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-This is going to go
into our jerk reduction.
-[Guy] Got it.
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Orange juice, thyme,
little rosemary, onion powder,
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Caribbean seasoning,
granulated garlic,
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brown sugar,
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a pinch of the fresh
jerk marinade we just made,
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mint of berries,
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and then we'll simmer that
for two to three minutes,
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and then we're good.
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Add the seared lamb chops.
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So, I'm gonna
jerk reduction it.
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There's gonna be
flavored cabbage,
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quash and zucchini,
garnished with parsley.
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Come on, Frosty Tips,
there you go!
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Ooh, frosty!
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[laughing]
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You gotta put a ring on it.
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Argh, he got me again!
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[Guy] There's one thing
the lamb's not missing.
Flavor.
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You have packed it
in there, my friend.
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That's like ten buddies
going to a concert in a Honda.
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The smoke is great.
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Can taste the lamb,
you definitely know it's jerk,
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you definitely know
it's smoke.
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But you kinda like bring in
three flavors all together
to the center,
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and you cook them perfectly.
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That's a great dish.
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-[woman 1] Jerk lamb chops.
-[woman 2] Ohh.
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It's very subtle and juicy.
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You can taste the smokiness.
But it's not too over-the-top.
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They are the lamb gods.
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As soon as I come
through the door
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you can smell the flavor.
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Barbecued jerk
sweet potato fry
on a balsamic.
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They could just throw
something together and it just
turns out perfect.
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Where did you learn
to cook all this?
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Man, I got a grandmother
that can cook.
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I got a dad
that's a grill master.
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Okay, so you have
special weapon
of family culinary.
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Absolutely!
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Oxtail plate.
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If you don't try
the delicious oxtails,
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then you're missing out.
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It is huge pieces of meat.
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...with pigeon peas and rice.
Oh, my goodness.
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[Guy] All right, what are we
into now, boss?
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Memphian-Caribbean oxtail.
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We've already washed
these oxtails.
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[Guy] A little bit of
lime juice in there, got it.
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Browning seasoning...
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[Guy]
Big Jamaican thing there.
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And then we're gonna go
straight into the saute
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to sear their flavoring.
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Ketchup, brown sugar, onion,
Caribbean seasoning.
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Trap's steak season,
granulated garlic,
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black pepper, purple onion.
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[Guy] Versus red?
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00:05:03,367 --> 00:05:05,100
-It looks more purple to me.
-[Guy] I agree with you!
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Peppers, cover that
with water,
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thyme, a sprig of rosemary,
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cover and simmer
for about six hours.
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This is gonna be served
with some rice and peas.
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Start with some water
and brown rice.
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[Guy] Why brown rice?
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We want you to eat stuff
that you'd normally eat,
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-but we want it to be
flavor town!
-[Guy clicks tongue]
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You heard it.
He's an ambassador.
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We're gonna go on
with a little Caribbean,
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nutmeg, Cajun seasoning,
all spice, kidney beans,
coconut milk,
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and we're gonna cook that
for about 20 to 25 minutes.
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And that's how she rolls.
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[Guy] Gravy time!
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I start with a little butter.
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Trap flour. It's flour,
Cajun seasoning,
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black pepper, smoked paprika,
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all seasoning, garlic powder,
onion powder,
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and we're gonna whisk that up.
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Some onion, a little
bell pepper, chicken broth.
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Bring it to a boil,
let it simmer.
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Just gonna tighten it up.
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[Guy] Time to get down
to flavor town!
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Love these sauce.
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Put a little bit
of gravy on there.
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Now, are we calling this
Jamaican oxtail?
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Memphis-Caribbean.
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It's more southern.
It's a good stewed oxtail,
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good braised oxtail
with just a little kick
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of some Caribbean flavors.
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Not spicy.
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But perfectly cooked,
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and I love that you put
a nice hot sear.
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The texture is one of my
favorite things about these.
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And then you've gotta
cook it enough
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to render that fat
and that connected tissue.
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Rice, good beans,
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seasoned perfectly.
It's delicious.
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[Jason] Oxtail plate.
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The flavor that he uses
is just incredible, man.
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It falls right off the bone
while you're eating it.
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[Guy]
Little Memphis love on there?
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Yes, this is insane!
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[woman 1] It's bringing
all types of flavors together,
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and it's just Memphis
on a plate!
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[woman 2] Everybody's happy
when they're coming here,
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and full when they leave.
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00:06:37,500 --> 00:06:38,667
[Guy] You believe in what
you're cooking,
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00:06:38,667 --> 00:06:40,066
and the way
you're doing it,
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00:06:40,066 --> 00:06:41,100
and the way
you offer it to people.
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It's great. I dig it, man.
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And keep an eye out.
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00:06:43,700 --> 00:06:46,467
-Beyonce and Frosty Tips
going live in flavor town!
-We're coming.
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00:06:46,467 --> 00:06:47,533
We're coming!
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00:06:50,800 --> 00:06:52,967
Up next, in Buffalo, Wyoming.
208
00:06:52,967 --> 00:06:53,834
[Antonia and Guy] Whoa!
209
00:06:53,834 --> 00:06:57,100
I partnered up
with Chef Antonia Lafaso.
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00:06:57,100 --> 00:06:58,100
When he's about to eat,
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00:06:58,100 --> 00:07:00,567
I would just step that way
for safety.
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00:07:00,567 --> 00:07:02,667
[Guy] ...for a dish
doubling down on the sauce.
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00:07:02,667 --> 00:07:03,600
Well done!
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00:07:03,600 --> 00:07:06,166
And a pizza
that's a meat lover's dream.
215
00:07:06,166 --> 00:07:10,166
The ratio of stuff to dough
is ten to one.
216
00:07:11,767 --> 00:07:13,133
[upbeat music playing]
217
00:07:15,967 --> 00:07:17,367
So I'm here at Buffalo Wyoming
218
00:07:17,367 --> 00:07:19,467
with the one and only
Chef Antonia Lafaso.
219
00:07:19,467 --> 00:07:21,667
All right, I say "Wyoming,"
what type of food
do you think?
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00:07:21,667 --> 00:07:23,266
I'm gonna go with meat.
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00:07:23,266 --> 00:07:25,100
-Good. Meat and?
-Barbecue.
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00:07:25,100 --> 00:07:26,967
[Guy] Meat and barbecue,
good. And?
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00:07:26,967 --> 00:07:27,900
And... and what?
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00:07:27,900 --> 00:07:29,300
[Guy] And Italian food!
225
00:07:29,300 --> 00:07:31,567
Wait, so mean, barbecue,
and Italian food?
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00:07:31,567 --> 00:07:32,834
[Guy] This is Pie Zano's.
227
00:07:34,467 --> 00:07:35,667
Come the Boca...
228
00:07:35,667 --> 00:07:36,867
What makes Pie Zano's special
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00:07:36,867 --> 00:07:38,266
is the wood fired oven
for one.
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00:07:38,266 --> 00:07:42,367
We come in for the pizza,
the atmosphere...
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00:07:42,367 --> 00:07:43,667
Royal barbecue. Pick it up.
232
00:07:43,667 --> 00:07:46,266
Being in Wyoming,
we've got lots of steakhouses,
burger joints.
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00:07:46,266 --> 00:07:49,000
But this is the first Italian
place here in Buffalo.
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00:07:49,000 --> 00:07:50,867
[Guy] Because, owners
Renee Tiller and
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00:07:50,867 --> 00:07:53,100
and Matt MacWilliams
aren't from here...
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00:07:53,100 --> 00:07:54,567
But made their way here,
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00:07:54,567 --> 00:07:58,100
after Renee's dad wrapped up
a successful coaching career.
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00:07:58,100 --> 00:08:00,166
Okay, so your dad
was the coach
to the Boilermakers.
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00:08:00,166 --> 00:08:01,100
Yes.
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00:08:01,100 --> 00:08:02,867
So how did you end up
from there to here?
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00:08:02,867 --> 00:08:05,667
[Renee] He originally coached
at the University of Wyoming.
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00:08:05,667 --> 00:08:07,467
They bought
retirement property here,
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00:08:07,467 --> 00:08:08,867
and then when he retired
from Purdue,
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00:08:08,867 --> 00:08:09,767
they came here.
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00:08:09,767 --> 00:08:11,767
They said,
"We have this building.
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00:08:11,767 --> 00:08:13,500
Do you wanna move to Buffalo
and open a restaurant?"
247
00:08:13,500 --> 00:08:14,800
And I said no, I do not.
248
00:08:14,800 --> 00:08:17,467
-[Guy] So, she dragged you
all the way in here for this?
-Yup.
249
00:08:17,467 --> 00:08:18,500
[laughter]
250
00:08:18,500 --> 00:08:21,100
Starting Saltimboccas.
251
00:08:21,100 --> 00:08:24,500
My favorite thing on the menu
is the Chicken Saltimbocca.
252
00:08:24,500 --> 00:08:26,600
It's a chicken breast
that's pounded down,
253
00:08:26,600 --> 00:08:28,166
wrapped in prosciutto
254
00:08:28,166 --> 00:08:29,867
and drenched
in an Alfredo sauce.
255
00:08:29,867 --> 00:08:32,600
...with the capers
and the artichokes.
It's just lovely.
256
00:08:32,600 --> 00:08:35,367
-What are we into?
-It's gonna be our
basil walnut house-made pesto.
257
00:08:35,367 --> 00:08:36,600
-[Guy] Okay.
-Walnuts...
258
00:08:36,600 --> 00:08:38,333
-A healthy amount of garlic.
-[Renee] Fresh parm.
259
00:08:39,367 --> 00:08:41,166
We do basil and spinach.
260
00:08:41,166 --> 00:08:42,900
-[Guy] Lemon juice.
-[Renee] A little salt
and pepper,
261
00:08:42,900 --> 00:08:44,266
sunflower oil...
262
00:08:44,266 --> 00:08:46,900
[Guy] This is gonna be
the pesto that's
for the pasta.
263
00:08:46,900 --> 00:08:49,000
It goes alongside
the Saltimbocca.
264
00:08:49,000 --> 00:08:50,367
-[Renee] Correct.
-Got it.
265
00:08:50,367 --> 00:08:51,533
[Antonia] More spinach.
266
00:08:51,533 --> 00:08:52,867
You're gonna kill
that little food processor,
aren't you?
267
00:08:52,867 --> 00:08:53,834
This is my workhorse...
268
00:08:56,100 --> 00:08:57,667
-That's delicious.
-Perfect.
269
00:08:57,667 --> 00:08:58,800
What are we doing next?
270
00:08:58,800 --> 00:09:00,400
-[Renee] Chicken
for the chicken Saltimbocca.
-[Guy] Got it.
271
00:09:00,400 --> 00:09:03,066
Chicken breast.
Pound the heck out of it.
272
00:09:03,066 --> 00:09:05,367
Fill it with caramelized
onions and fresh sage.
273
00:09:05,367 --> 00:09:07,867
-Roll this up.
-[Renee] Then prosciutto.
274
00:09:07,867 --> 00:09:09,934
We char it and then
we finish it in the oven.
275
00:09:10,667 --> 00:09:12,100
And then we're making
a cheese sauce
276
00:09:12,100 --> 00:09:13,500
-that's gonna go over this?
-[Renee] Yeah.
277
00:09:13,500 --> 00:09:15,567
Yeah, a lemon Alfredo.
It's actually gonna go
under it, but you know.
278
00:09:15,567 --> 00:09:16,667
Potayto, potahto.
Got it.
279
00:09:16,667 --> 00:09:19,900
Sunflower oil,
fresh sliced garlic
and shallots.
280
00:09:19,900 --> 00:09:21,100
Jus gonna brown those up.
281
00:09:21,100 --> 00:09:22,467
Then we add our
salt and pepper.
282
00:09:22,467 --> 00:09:25,166
Then we're gonna
deglaze with
white wine and lemon juice.
283
00:09:25,166 --> 00:09:26,567
-Heavy whipping cream.
-[Guy] Right.
284
00:09:26,567 --> 00:09:28,900
Asiago parmesan blend,
chili flakes.
285
00:09:28,900 --> 00:09:30,467
-[Guy] Drop the pasta.
-Yup.
286
00:09:30,467 --> 00:09:33,000
So, now we're making
the linguine pesto,
287
00:09:33,000 --> 00:09:34,000
that's gonna be
the side of Saltimbocca.
288
00:09:34,000 --> 00:09:35,700
So we thin-slice the roulade,
289
00:09:35,700 --> 00:09:38,300
our linguine,
the lemon Alfredo,
290
00:09:38,300 --> 00:09:40,867
place the chicken, fried
capers and fried artichokes.
291
00:09:40,867 --> 00:09:42,867
Okay, just so you know,
when he's about to eat,
292
00:09:42,867 --> 00:09:45,066
I would just step
that way for safety.
293
00:09:45,066 --> 00:09:47,200
Here's your towel,
here's your knife.
294
00:09:47,200 --> 00:09:48,634
[upbeat music playing]
295
00:09:51,567 --> 00:09:52,900
I really like the pesto.
296
00:09:52,900 --> 00:09:55,166
The nose that I'm getting
from the basil,
297
00:09:55,166 --> 00:09:57,000
and the texture, I mean,
it's rustic.
298
00:09:57,000 --> 00:10:00,300
And then that kind of mixed
with the Alfredo sauce,
299
00:10:00,300 --> 00:10:02,233
it's like the best
of both worlds.
300
00:10:03,367 --> 00:10:05,567
My favorite part
is the caramelized onion
in the chicken.
301
00:10:05,567 --> 00:10:08,200
Mine's the artichoke
and the capers.
302
00:10:08,200 --> 00:10:09,567
They're like sprinkles
on a cupcake...
303
00:10:09,567 --> 00:10:12,467
This is really big flavors
and great execution.
304
00:10:12,467 --> 00:10:13,767
-[Antonia] Yeah.
-Well done!
305
00:10:13,767 --> 00:10:15,467
[Matt] Saltimbocca,
pick it up.
306
00:10:15,467 --> 00:10:17,266
It's such a juicy chicken.
307
00:10:17,266 --> 00:10:19,000
The pesto is spot on.
308
00:10:19,000 --> 00:10:20,767
They've used such
fresh ingredients
309
00:10:20,767 --> 00:10:21,867
it's just great flavor.
310
00:10:21,867 --> 00:10:23,567
[Renee] Club and cheese nuts.
311
00:10:23,567 --> 00:10:26,400
The environment is crazy,
it's like a walk-in museum.
312
00:10:26,400 --> 00:10:27,967
[Guy] Where did all the
antiques come from?
313
00:10:27,967 --> 00:10:29,367
Before my dad retired,
314
00:10:29,367 --> 00:10:31,700
he had ambitions of opening
an antique store.
315
00:10:31,700 --> 00:10:33,000
So I just went through
the basement,
316
00:10:33,000 --> 00:10:34,900
and just said, "I want that,
and I want that."
317
00:10:34,900 --> 00:10:36,700
We have a whole barn
full of stuff.
318
00:10:36,700 --> 00:10:37,967
Oh, I'm coming over.
319
00:10:37,967 --> 00:10:41,166
[woman]
If I'm ever asked a place
to grab a bite to eat,
320
00:10:41,166 --> 00:10:42,700
Pie Zano's
is the first response.
321
00:10:42,700 --> 00:10:45,066
If they're making it,
I'm eating it,
that's for sure.
322
00:10:45,066 --> 00:10:46,867
It's dishes like this,
it's barbecue,
323
00:10:46,867 --> 00:10:48,800
-and it's also pizza.
-Correct.
324
00:10:48,800 --> 00:10:50,867
[Guy] Or how about
barbecue pizza,
325
00:10:50,867 --> 00:10:52,767
which is what
we're mashing up next?
326
00:10:52,767 --> 00:10:53,900
Coming out with the Carne...
327
00:10:53,900 --> 00:10:56,100
[woman 1] The Carne
Amante pizza
328
00:10:56,100 --> 00:10:57,066
is one of my favorites.
329
00:10:57,066 --> 00:11:00,100
Crust, sauce, cheese, meats,
and meats and meats.
330
00:11:00,100 --> 00:11:01,767
Put that thing in your mouth,
you're in heaven.
331
00:11:01,767 --> 00:11:03,467
Don't go anywhere. Hanging out
in Buffalo, Wyoming.
332
00:11:03,467 --> 00:11:05,200
And Antonia is gonna watch me
eat the rest of this.
333
00:11:05,200 --> 00:11:07,166
-Are you gonna dip it
in the Alfredo now?
-You got it!
334
00:11:11,166 --> 00:11:13,333
-[thudding]
-[music playing]
335
00:11:17,200 --> 00:11:19,433
-Don't air that.
-Please do, please.
336
00:11:21,166 --> 00:11:23,800
[Guy] Welcome back.
Triple D hanging out
in Buffalo, Wyoming,
337
00:11:23,800 --> 00:11:25,567
with the one and only
Chef Antonia Lafaso.
338
00:11:25,567 --> 00:11:27,266
And we're at Pie Zano's.
339
00:11:27,266 --> 00:11:29,166
-[Renee] Yes.
-[Guy] And nobody does
the voodoo that you do.
340
00:11:29,166 --> 00:11:30,467
A 100 per cent.
341
00:11:30,467 --> 00:11:32,000
Starting the mango barbie.
342
00:11:32,000 --> 00:11:33,567
We come here
every chance we get.
343
00:11:33,567 --> 00:11:34,867
If we miss a week,
the owner will call us
344
00:11:34,867 --> 00:11:36,500
and ask if we're okay.
345
00:11:36,500 --> 00:11:38,367
The pizzas, of course,
are awesome.
346
00:11:38,367 --> 00:11:39,500
[Renee] 12-inch Carne!
347
00:11:39,500 --> 00:11:40,567
Carne-Amante
is my favorite pizza.
348
00:11:40,567 --> 00:11:42,867
There's the smoke brisket
and the meatballs
349
00:11:42,867 --> 00:11:44,667
and the pepperoni.
And it's delicious.
350
00:11:44,667 --> 00:11:46,867
-So we're also now gonna do
some barbecue.
-Yes.
351
00:11:46,867 --> 00:11:48,667
-That's gonna go
on top of the pizza.
-Correct.
352
00:11:48,667 --> 00:11:50,200
A really different type
of brisket.
353
00:11:50,200 --> 00:11:51,200
All right, so walk us
through it.
354
00:11:51,200 --> 00:11:53,367
Crushed red pepper,
Italian seasoning,
355
00:11:53,367 --> 00:11:55,266
-ground rosemary.
-[Guy whistles]
356
00:11:55,266 --> 00:11:57,467
Ground fennel, and coarse
ground pepper.
357
00:11:57,467 --> 00:11:59,166
[Guy] All right,
so we're gonna dry-rub this...
358
00:11:59,166 --> 00:12:01,066
And then we top it off
with sliced garlic
359
00:12:01,066 --> 00:12:03,600
and kalamata olives
before we put it
in the smoker.
360
00:12:03,600 --> 00:12:05,867
Garlic and olives
together?
361
00:12:05,867 --> 00:12:07,300
[Guy] This is money.
362
00:12:07,300 --> 00:12:09,767
-You're so
subtle with your flavoring.
-Yeah.
363
00:12:09,767 --> 00:12:11,700
[Guy] What are we
smoking this with?
364
00:12:11,700 --> 00:12:14,467
It's...
that we bring in
some Kentucky romance from...
365
00:12:14,467 --> 00:12:15,900
Four hours and we're gonna
finish it in the oven?
366
00:12:15,900 --> 00:12:17,500
[Renee] No, in a hotbox,
367
00:12:17,500 --> 00:12:19,000
and it stays in there
overnight for ten hours.
368
00:12:19,000 --> 00:12:20,367
[Antonia] Do you make
your own pizza dough?
369
00:12:20,367 --> 00:12:21,667
-Yes, we do, yup.
-[Antonia] Oh!
370
00:12:21,667 --> 00:12:24,266
[Renee] Ice water,
double-up flour,
371
00:12:24,266 --> 00:12:27,100
activated yeast,
olive oil, sea salt.
372
00:12:27,100 --> 00:12:29,100
It mixes for 15 minutes.
373
00:12:29,100 --> 00:12:31,100
We let it rest
for another 15 minutes,
374
00:12:31,100 --> 00:12:34,300
portion, and it goes
in the fridge for a day,
375
00:12:34,300 --> 00:12:35,600
and then we start using it.
376
00:12:35,600 --> 00:12:36,867
Okay, Chef, next up.
377
00:12:36,867 --> 00:12:39,166
-All right, next up is our
house-made meatballs.
-[Guy] Okay.
378
00:12:39,166 --> 00:12:40,767
-So, this is Highland
spice beef.
-[Guy] Okay.
379
00:12:40,767 --> 00:12:43,166
Comes from a ranch,
about 20 miles off the town.
380
00:12:43,166 --> 00:12:44,567
-[Guy] Got it.
-[Renee] Kosher salt,
381
00:12:44,567 --> 00:12:45,967
coarse-ground black pepper.
382
00:12:45,967 --> 00:12:48,467
We grind our oatmeal
to use as a binder.
383
00:12:48,467 --> 00:12:49,900
-[Guy] Oatmeal?
-[Antonia] Oh!
384
00:12:49,900 --> 00:12:51,300
Warm milk, Italian seasoning.
385
00:12:51,300 --> 00:12:52,467
Yes, you got it there!
386
00:12:52,467 --> 00:12:55,000
Eggs, a local lamb,
grated parmesan--
387
00:12:55,000 --> 00:12:56,500
-[Antonia] Whoo!
-[Renee] Granulated garlic.
388
00:12:56,500 --> 00:12:57,967
[Guy and Antonia] Whoa!
389
00:12:57,967 --> 00:12:59,767
[Renee] Portion them
into meatballs,
390
00:12:59,767 --> 00:13:02,100
put them on the smoker
an hour, hour and
15 minutes.
391
00:13:02,100 --> 00:13:03,600
[Guy] Beautiful.
392
00:13:03,600 --> 00:13:04,667
We also make
our own pizza sauce.
393
00:13:04,667 --> 00:13:06,100
I wouldn't expect
anything lesser from you.
394
00:13:06,100 --> 00:13:07,967
Everything from scratch
as much as we can.
395
00:13:07,967 --> 00:13:11,000
Fire roasted tomatoes,
tomato paste.
396
00:13:11,000 --> 00:13:13,567
-[Guy] Fresh basil.
-Fresh oregano,
fresh thyme,
397
00:13:13,567 --> 00:13:16,133
brown sugar, ground fennel,
salt and pepper.
398
00:13:17,400 --> 00:13:18,767
I like to work out!
399
00:13:19,367 --> 00:13:20,300
Beautiful.
400
00:13:20,300 --> 00:13:22,767
Meatballs are done,
briskets coming out.
401
00:13:22,767 --> 00:13:25,100
[Renee] Now, we're gonna
build our Carne-Amante pizza.
402
00:13:25,100 --> 00:13:26,133
She doesn't stop.
403
00:13:26,133 --> 00:13:28,400
[Renee] Hand-tossed dough,
a house-made pizza sauce,
404
00:13:28,400 --> 00:13:31,667
a fresh-shredded
mozzarella-smoked
provolone blend,
405
00:13:31,667 --> 00:13:34,467
pepperoni, smoked lemon
beef meatballs...
406
00:13:34,467 --> 00:13:36,200
Oh, what is that?
That's the Italian sausage.
407
00:13:36,200 --> 00:13:37,700
[Renee] The smoked
Italian sausage.
408
00:13:37,700 --> 00:13:38,767
Bacon?
409
00:13:38,767 --> 00:13:40,000
Uh, pancetta.
410
00:13:40,000 --> 00:13:41,100
This is my love language
right here.
411
00:13:41,100 --> 00:13:42,166
[Renee] And brisket.
412
00:13:42,166 --> 00:13:44,800
[Guy] The ratio
of stuff to dough,
413
00:13:44,800 --> 00:13:46,100
is ten to one.
414
00:13:46,100 --> 00:13:50,066
Our pizza oven stays
about 611 degrees,
five to seven minutes.
415
00:13:50,066 --> 00:13:51,634
-Coming up!
-[Guy] Wow!
416
00:13:53,500 --> 00:13:55,166
There are so many
different textures.
417
00:13:55,166 --> 00:13:58,000
Not very often does pepperoni
take the backseat.
418
00:13:58,000 --> 00:13:59,367
But the smoked brisket
419
00:13:59,367 --> 00:14:00,800
with the calamata
and the garlic,
420
00:14:00,800 --> 00:14:02,166
I can definitely
get the garlic.
421
00:14:02,166 --> 00:14:03,000
I'm gonna try the meatball,
422
00:14:03,000 --> 00:14:05,000
and then I wanna try
the brisket,
423
00:14:05,000 --> 00:14:06,166
and then I wanna try
the pepperoni,
424
00:14:06,166 --> 00:14:07,367
and then I wanna
eat it together.
425
00:14:07,367 --> 00:14:10,166
The crust is just holding
together enough. Outstanding!
426
00:14:10,166 --> 00:14:12,000
Carne-Amante coming up!
427
00:14:12,000 --> 00:14:13,166
-I like how crispy it is.
-[crunching]
428
00:14:13,166 --> 00:14:15,367
The sauce, it's got
a little tang to it.
429
00:14:15,367 --> 00:14:18,800
This overpowers
your traditional
pepperoni and cheese.
430
00:14:18,800 --> 00:14:20,467
This pizza takes the cake.
431
00:14:20,467 --> 00:14:21,367
It was delicious!
432
00:14:21,367 --> 00:14:22,567
Really good friends of mine.
433
00:14:22,567 --> 00:14:24,900
Bella, Misty, Dirty and Joe.
434
00:14:24,900 --> 00:14:26,500
All from Santa Rosa.
435
00:14:26,500 --> 00:14:28,567
How many Zumba classes
will you have to do?
436
00:14:28,567 --> 00:14:30,100
Probably about 300.
437
00:14:30,100 --> 00:14:31,567
Tune in for Joe on Zumba...
438
00:14:31,567 --> 00:14:33,100
[Matt] Meatball sub.
Pick it up!
439
00:14:33,100 --> 00:14:36,066
People do go out of their way
to come to Pie Zano's.
440
00:14:36,066 --> 00:14:38,100
It is the best restaurant
in town.
441
00:14:38,100 --> 00:14:40,000
Real deal. You come
into Buffalo, Wyoming,
442
00:14:40,000 --> 00:14:42,066
and you're not friends
with her, you're probably
gonna be in trouble.
443
00:14:42,066 --> 00:14:43,033
[Renee laughing]
444
00:14:44,667 --> 00:14:47,000
[Guy] Coming up,
in Calgary, Canada...
445
00:14:47,000 --> 00:14:47,900
Fantastic!
446
00:14:47,900 --> 00:14:49,700
Gorgeous Venezuela
specialties...
447
00:14:49,700 --> 00:14:51,467
You get all fancy
with the presentation.
448
00:14:51,467 --> 00:14:54,367
...real deal and straight
from the heart.
449
00:14:54,367 --> 00:14:56,333
It's really what takes
this to the next level.
450
00:14:59,700 --> 00:15:01,066
[upbeat music playing]
451
00:15:01,900 --> 00:15:03,100
So, I'm here on 17th avenue,
452
00:15:03,100 --> 00:15:04,700
also known as "The red mile,"
453
00:15:04,700 --> 00:15:06,166
here in Calgary, Alberta.
454
00:15:06,166 --> 00:15:08,667
I guess I recall that
something about 2004,
455
00:15:08,667 --> 00:15:10,400
the Calgary Flames
were playing,
456
00:15:10,400 --> 00:15:12,367
and this is the mile that
everybody walked, but anyhow.
457
00:15:12,367 --> 00:15:14,567
I don't think this place
was here when that
was going on.
458
00:15:14,567 --> 00:15:15,867
But if it was,
people would love it.
459
00:15:15,867 --> 00:15:17,367
I hear it's a
Venezuelan family.
460
00:15:17,367 --> 00:15:18,667
They've been doing this
for 11 years.
461
00:15:18,667 --> 00:15:20,300
Serving up Venezuelan
specialties,
462
00:15:20,300 --> 00:15:21,967
this is "Heaven Restaurant
and Market."
463
00:15:23,367 --> 00:15:24,867
Caribbean for table three!
464
00:15:24,867 --> 00:15:28,367
It's the most authentic
Venezuelan restaurant in town.
465
00:15:28,367 --> 00:15:30,200
Feels like a piece
of back home.
466
00:15:30,200 --> 00:15:32,000
Chorizo Arepa.
467
00:15:32,000 --> 00:15:33,100
It's like family, right?
468
00:15:33,100 --> 00:15:34,667
[Guy] And run by one, two...
469
00:15:34,667 --> 00:15:38,100
Patricia Capuzzi and her
husband, Marco Scaglietti,
470
00:15:38,100 --> 00:15:39,767
came from Venezuela in 2008,
471
00:15:39,767 --> 00:15:42,000
and opened this place
four years later.
472
00:15:42,000 --> 00:15:44,166
-Were you a cook in Venezuela?
-Yes.
473
00:15:44,166 --> 00:15:48,467
I wanted to teach Calgarians
about our food and culture.
474
00:15:48,467 --> 00:15:51,967
So, we make arepas, patacones
and mini empanadas.
475
00:15:51,967 --> 00:15:53,233
She says it with such passion!
476
00:15:54,000 --> 00:15:56,066
Pabellon Criollo...
477
00:15:56,066 --> 00:15:59,066
Pabellon Criollos are national
Venezuela dish.
478
00:15:59,066 --> 00:16:03,767
It is beef, rice, black beans,
plantain, arepas.
479
00:16:03,767 --> 00:16:05,200
It's all really delicious.
480
00:16:05,200 --> 00:16:06,700
[Patricia] We're making
the shredded beef.
481
00:16:06,700 --> 00:16:08,600
-We call it mechada
in Venezuela
-[Guy] Mechada? All right.
482
00:16:08,600 --> 00:16:10,467
[Patricia] We're gonna sear
the top sirloin.
483
00:16:10,467 --> 00:16:11,767
Nice big pressure cooker.
484
00:16:11,767 --> 00:16:13,200
That comes out and your...
goes in.
485
00:16:13,200 --> 00:16:14,967
[Patricia] For about
15 minutes.
486
00:16:14,967 --> 00:16:16,166
[Guy] Now back in
with the meat.
487
00:16:16,166 --> 00:16:18,800
-[Patricia] Salt,
roasted garlic.
-[Guy] Black pepper.
488
00:16:18,800 --> 00:16:21,567
-[Patricia] Oregano.
-[Guy] Bay leaf.
And a little bit of water.
489
00:16:21,567 --> 00:16:23,567
Lock this down and let it go
for half an hour.
490
00:16:23,567 --> 00:16:24,867
[Patricia] Take it out
of the pot, shred it.
491
00:16:24,867 --> 00:16:26,567
We'll add the sofrito.
492
00:16:26,567 --> 00:16:27,967
[Guy] So, sweated onions
and pepper.
493
00:16:27,967 --> 00:16:30,400
[Patricia] The drippings,
and we'll hold it on the line.
494
00:16:30,400 --> 00:16:32,000
Now we're gonna make
the black beans
495
00:16:32,000 --> 00:16:33,967
that goes with our
pabellon criollo.
496
00:16:33,967 --> 00:16:35,600
Picked, washed, soaked.
497
00:16:35,600 --> 00:16:37,166
-24 hours.
-Makes all the difference.
498
00:16:37,166 --> 00:16:39,166
[Patricia] We'll put them
in the pressure cooker.
499
00:16:39,166 --> 00:16:41,166
[Guy] Bay leaves,
couple of onions.
500
00:16:41,166 --> 00:16:43,266
-And we leave them whole,
so we can pick them out.
-Yup.
501
00:16:43,266 --> 00:16:44,433
[grunts] Then the water.
502
00:16:44,433 --> 00:16:46,400
[Guy] How long
does it take to cook
in the pressure cooker?
503
00:16:46,400 --> 00:16:47,600
[Patricia] About 20 minutes.
504
00:16:47,600 --> 00:16:50,000
[Guy] And the difference
between fresh-made
black bean like this
505
00:16:50,000 --> 00:16:51,900
and something that came out
of the can, is night and day.
506
00:16:51,900 --> 00:16:53,166
-For sure.
-[Guy] All right.
507
00:16:53,166 --> 00:16:55,567
-So, the beans are cooked,
but not seasoned.
-Yes.
508
00:16:55,567 --> 00:16:57,266
-[Guy] Okay.
-[Patricia] So, we start
with some cumin--
509
00:16:57,266 --> 00:16:59,467
[Guy] Black pepper, the salt,
and the roasted garlic.
510
00:16:59,467 --> 00:17:01,100
-[Patricia] Sofrito.
-[Guy] Green onions.
511
00:17:01,100 --> 00:17:03,600
-[Patricia] And cilantro.
-[Guy] Okay. We mix that up--
512
00:17:03,600 --> 00:17:06,166
-We have a pot
for service.
-[Guy] Beautiful.
513
00:17:06,166 --> 00:17:07,367
What's the next step?
514
00:17:07,367 --> 00:17:10,600
Coconut rice. It's not
a traditional thing
in Venezuela.
515
00:17:10,600 --> 00:17:12,767
We just wanted
to make our twist.
516
00:17:12,767 --> 00:17:14,467
Garlic cloves, onion.
517
00:17:14,467 --> 00:17:15,800
-Just one big onion?
-[Patricia] Yeah.
518
00:17:15,800 --> 00:17:18,066
-The rice.
-[Guy] Coconut milk.
519
00:17:18,066 --> 00:17:19,667
[Patricia] Some water. Mix it.
520
00:17:19,667 --> 00:17:21,300
The last thing we have to do
is make the arepa.
521
00:17:21,300 --> 00:17:22,800
Yes. First, the water.
522
00:17:22,800 --> 00:17:23,767
[Guy] Little bit of salt.
523
00:17:23,767 --> 00:17:26,200
[Patricia] Corn flour,
mix it by hand.
524
00:17:26,200 --> 00:17:27,467
You gotta transfer
some love in it.
525
00:17:27,467 --> 00:17:29,000
Let it rest a couple
of minutes.
526
00:17:29,000 --> 00:17:30,166
Then we shape it.
527
00:17:30,166 --> 00:17:31,767
And put it on the flat top.
528
00:17:31,767 --> 00:17:34,000
-Seven minutes on each side.
-Seven?
529
00:17:34,000 --> 00:17:35,367
-Yes.
-We're ready to plate.
530
00:17:35,367 --> 00:17:36,767
Sweet fried plantains.
531
00:17:36,767 --> 00:17:38,467
The avocados on the side.
532
00:17:38,467 --> 00:17:39,700
Rice, beans in the mold,
533
00:17:39,700 --> 00:17:41,867
[Guy] Get all fancy
with the presentation.
534
00:17:41,867 --> 00:17:43,066
A little bit.
535
00:17:43,066 --> 00:17:44,634
Some michada.
536
00:17:46,200 --> 00:17:48,767
Pickle over and cilantro
to the beans.
537
00:17:48,767 --> 00:17:51,867
Toasted coconut on top
of the rice, green onions.
538
00:17:51,867 --> 00:17:54,367
Finish the plate
with the arepas.
539
00:17:54,367 --> 00:17:55,867
-Enjoy!
-[Guy] And there you go!
540
00:17:55,867 --> 00:17:57,233
[upbeat music playing]
541
00:17:58,500 --> 00:17:59,667
That's good rice.
542
00:17:59,667 --> 00:18:01,100
Nice and rich
543
00:18:01,100 --> 00:18:03,367
from the fattiness
of that coconut milk.
544
00:18:03,367 --> 00:18:05,133
Right amount of sweet,
right amount of salt.
545
00:18:07,200 --> 00:18:09,467
The beans add a really
delicious texture.
546
00:18:09,467 --> 00:18:11,166
Mechada's great.
547
00:18:13,000 --> 00:18:16,266
Really good beef flavor.
Not overly salty.
548
00:18:16,266 --> 00:18:18,967
The arepa's
like a tamale. Fantastic.
549
00:18:18,967 --> 00:18:20,567
Your arepa pabellon criollo.
550
00:18:20,567 --> 00:18:23,300
The beef is amazingly
seasoned, really juicy.
551
00:18:23,300 --> 00:18:25,100
The beans are right on point.
552
00:18:25,100 --> 00:18:26,467
Super soft.
553
00:18:26,467 --> 00:18:27,467
It's so good!
554
00:18:27,467 --> 00:18:28,967
Was it like your mom made
when you were a kid?
555
00:18:28,967 --> 00:18:30,900
-Oh, yeah.
-Even better than my mom.
556
00:18:30,900 --> 00:18:32,266
And scratch-made.
557
00:18:32,266 --> 00:18:33,166
Yeah, absolutely.
558
00:18:33,166 --> 00:18:34,467
[Patricia] Table three
is ready!
559
00:18:34,467 --> 00:18:35,767
Empanada and arepa.
560
00:18:35,767 --> 00:18:39,266
It's really hard to find
places that serve gluten-free.
561
00:18:39,266 --> 00:18:40,467
We are a 100 per cent
gluten-free.
562
00:18:40,467 --> 00:18:41,867
-Really?
-[Patricia] Yes.
563
00:18:41,867 --> 00:18:43,367
[Guy] Because you're making it
with the corn.
564
00:18:43,367 --> 00:18:44,700
They really take care
of your health.
565
00:18:44,700 --> 00:18:47,300
And the food is always
delicious and appetizing...
566
00:18:47,300 --> 00:18:48,367
[Patricia] Pataconwich!
567
00:18:48,367 --> 00:18:50,266
The pataconwich is a sandwich
568
00:18:50,266 --> 00:18:52,567
that you can't find
anywhere else in the world.
569
00:18:52,567 --> 00:18:53,567
[woman 1] Green plantain.
570
00:18:53,567 --> 00:18:54,800
And they put it
like a bread...
571
00:18:54,800 --> 00:18:55,767
So, so good!
572
00:18:55,767 --> 00:18:56,967
What are we gonna make next?
573
00:18:56,967 --> 00:18:58,767
[Patricia] Chicken
for the pataconwich.
574
00:18:58,767 --> 00:18:59,800
So, a little bit of salt,
575
00:18:59,800 --> 00:19:02,100
-Black pepper.
Very simply seasoned.
-Yeah.
576
00:19:02,100 --> 00:19:04,900
-[Guy] What temp, how long?
-[Patricia] Overnight, 275.
577
00:19:04,900 --> 00:19:06,266
[Guy] And then we're gonna
shred it later.
578
00:19:06,266 --> 00:19:08,266
[Patricia] Then we finish it
on the flat top.
579
00:19:08,266 --> 00:19:09,867
-What do we have next?
-[Patricia] Cilantro sauce.
580
00:19:09,867 --> 00:19:13,200
-Okay.
-[Patricia] Oil,
mayonnaise, cilantro,
581
00:19:13,200 --> 00:19:16,266
green onions, lemon juice,
a pinch of salt.
582
00:19:16,266 --> 00:19:17,367
Let's start blending.
583
00:19:18,767 --> 00:19:20,066
-How's it?
-Delicious now.
584
00:19:20,066 --> 00:19:21,467
-It's gonna be
even better later.
-Thank you!
585
00:19:21,467 --> 00:19:23,600
-[Guy] What's next?
-[Patricia] The coleslaw.
586
00:19:23,600 --> 00:19:26,300
Mayonnaise, mustard,
lemon juice.
587
00:19:26,300 --> 00:19:27,467
We mix it.
588
00:19:27,467 --> 00:19:28,700
And then we add cabbage.
589
00:19:28,700 --> 00:19:30,567
Now we're gonna make
the plantains.
590
00:19:30,567 --> 00:19:31,767
[Guy] So, you peel these off,
591
00:19:31,767 --> 00:19:34,000
drop this in the frier
and then we press them.
592
00:19:34,000 --> 00:19:35,867
-And then we go back
to the frier.
-[Patricia] Back to the frier.
593
00:19:35,867 --> 00:19:38,000
Seasoned with
a little bit of salt,
594
00:19:38,000 --> 00:19:39,266
and some garlic powder.
595
00:19:39,266 --> 00:19:40,567
Then we add chicken.
596
00:19:40,567 --> 00:19:41,634
[Guy] Okay, some slaw.
597
00:19:41,634 --> 00:19:44,066
-[Patricia] Cilantro sauce
with some arugula.
-Got it.
598
00:19:44,066 --> 00:19:45,767
-[Patricia] More.
-More of this.
599
00:19:45,767 --> 00:19:46,867
Some peco.
600
00:19:46,867 --> 00:19:47,867
[Patricia] And we top it up.
601
00:19:48,900 --> 00:19:50,133
[crunching]
602
00:19:53,100 --> 00:19:55,567
I love green plantains
and tostones.
603
00:19:55,567 --> 00:19:58,100
I love the texture,
the shredded chicken,
604
00:19:58,100 --> 00:19:59,567
the fresh veggies
inside of it.
605
00:19:59,567 --> 00:20:02,300
That cilantro sauce in there
with the green onion?
606
00:20:02,300 --> 00:20:03,967
I could even go for a side.
607
00:20:03,967 --> 00:20:05,000
We have it for sale.
608
00:20:05,000 --> 00:20:06,600
If you want it side, for sure.
609
00:20:06,600 --> 00:20:08,667
I want a gallon,
I don't want a side.
610
00:20:08,667 --> 00:20:10,867
It's really what takes this
to the next level.
611
00:20:10,867 --> 00:20:11,867
Mm!
612
00:20:11,867 --> 00:20:14,000
[Patricia] Chicken pataconwich
is ready, Sam!
613
00:20:14,000 --> 00:20:15,467
Everything they put inside,
614
00:20:15,467 --> 00:20:17,400
was an awesome
complement to everything!
615
00:20:17,400 --> 00:20:20,200
The cilantro sauce is like
we used to have in Venezuela.
616
00:20:20,200 --> 00:20:22,967
-It's amazing.
-Every bite that I take
is just like...
617
00:20:22,967 --> 00:20:24,367
"Mm, I'm home."
618
00:20:24,367 --> 00:20:25,867
[Guy] Have you been
to Venezuela?
619
00:20:25,867 --> 00:20:27,767
-More than once, yeah.
-How does this compare
to what you had down there?
620
00:20:27,767 --> 00:20:29,567
[man 1] Just as good,
if not better.
621
00:20:29,567 --> 00:20:30,900
Cheese empanadas
are ready for table three!
622
00:20:30,900 --> 00:20:32,567
You feel in heave
when you come here.
623
00:20:32,567 --> 00:20:35,500
[Guy] In a tiny little place,
this has got
a lot of big flavor.
624
00:20:35,500 --> 00:20:36,734
I'll take this to go.
625
00:20:38,367 --> 00:20:39,967
So, that's it
for this road trip.
626
00:20:39,967 --> 00:20:41,166
But don't worry!
627
00:20:41,166 --> 00:20:43,967
We've got plenty more joints
to find all over this country.
628
00:20:43,967 --> 00:20:45,467
I'll be looking
for you next time
629
00:20:45,467 --> 00:20:48,500
on Diners, Drive-ins
and Dives.
630
00:20:48,500 --> 00:20:51,000
I kinda gotta do my show
for a second.
631
00:20:51,000 --> 00:20:52,800
I've been letting
you run, bro!
632
00:20:52,800 --> 00:20:54,200
-I've been letting you run.
-[Jason speaks indistinctly]
633
00:20:54,200 --> 00:20:55,500
I'd have never
shut up this much
634
00:20:55,500 --> 00:20:56,967
on my own show.
635
00:20:56,967 --> 00:20:58,767
This is hysterical!
636
00:20:58,767 --> 00:20:59,967
[laughter]