Hey, there! I'm Guy Fieri and we're rolling out,
looking for America's greatest Diners, Drive-ins and Dives.
-[upbeat music playing] -This trip...
I like to work out.
...it's all you can eat...
Wow!
...all over the map.
Time to get down to flavor town.
We're getting wild in the west...
Nobody does the voodoo that you do.
...with the Wyoming Italian flavor fest.
This is my love language right here.
[Guy] ...crazy in Canada,
I'll take this to go.
...with a Latin slice of heaven.
In a tiny little place, this has got a lot of big flavors.
...and spicy in the south.
Come on, frosted tips, there you go.
Ooh, frosty!
[Guy] ...with a Memphis Caribbean mashup...
You have packed it in there, my friend.
That's like ten buddies going to one concert
in a Honda.
That's all right here, right now,
on Diners, Drive-ins and Dives.
[opening theme playing]
I'm here in Memphis, Tennessee,
in the Whitehaven neighborhood.
I'm like five minutes from the airport...
You can almost hear it.
...and about 50 minutes from downtown.
I've been saying to everybody,
"Listen, I'm coming to Memphis. Been here about two times.
I wanna try some true Memphis food."
They said, "What do you mean? Barbecue?"
I said I don't know. Something that really represents Memphis.
They said, "Oh, how about a place that's doing Memphis and Caribbean together?"
I said that's my kinda place.
This is Trap Fusion.
Order up, pasta!
This place is real fire.
[woman 1] You have your southern cuisine
with a gourmet twist to it.
[Jason] I got a Cajun fish and grits.
[woman 2] It's like a melting pot of everything.
[Guy] From best friends, Jason Gardner
and Markieth McCoy,
who are pushing the limits on flavor.
Trap Fusion...
The "Fusion" part comes from being able
to take recipes and just make them our own.
And we travel the world, and we eat--
Where do you like to go?
You name it. We probably--
-California? -We just left California, actually.
We went to LA for Beyonce.
[Guy] Nice!
And how do you guys know each other?
[Markieth] We met in college and we wrote a menu,
about 15 years ago at his kitchen table.
First, you gotta get a hint of that Memphis smoke,
and then we're gonna take it and twist it a little bit
to the Caribbean style.
Lamb chops getting ready for grill top.
Today, I had the Jerk Lamb Chops.
Jerk on lamb is definitely different.
It was similar to a barbecue, and it was so good!
This is how we start our lamb chops.
We're rubbing them with lime and we got those good and clean...
We'll make our lamb marinade.
Water and Himalayan salt.
Black peppercorn, paprika and onion powder.
-[Guy] A little pureed garlic. -[Jason] Yes, sir.
Soy sauce, olive oil, mix it up,
add the rack of lamb.
-[Guy] How long do you marinate these for? -24 hours.
Next, we're gonna make our lamb rub.
Cayenne, black pepper, pink Himalayan salt again,
garlic, rosemary, thyme.
You wanna season the lamb on a sheet tray.
Smoking these at 275 degrees for four hours.
Bring it back in, slice it, we're gonna hold it for service.
-[Guy] What's up next? -[Jason] Jerk marinade.
-This is gonna be used in the jerk reduction. -[Guy] Got it.
[Jason] Green onions and thyme,
add a little water to that.
[indistinct]
Olive oil, all spice, nutmeg,
black butcher peppercorn, and the Himalayan salt.
[Guy] Little more soy sauce. Got it.
All right, Beyonce, let me ask you this.
Okay, come on, Frosty Tips.
Maybe it's our band name!
"Beyonce and Frosty Tips."
All right, so what are we doing with this?
-This is going to go into our jerk reduction. -[Guy] Got it.
Orange juice, thyme, little rosemary, onion powder,
Caribbean seasoning, granulated garlic,
brown sugar,
a pinch of the fresh jerk marinade we just made,
mint of berries,
and then we'll simmer that for two to three minutes,
and then we're good.
Add the seared lamb chops.
So, I'm gonna jerk reduction it.
There's gonna be flavored cabbage,
quash and zucchini, garnished with parsley.
Come on, Frosty Tips, there you go!
Ooh, frosty!
[laughing]
You gotta put a ring on it.
Argh, he got me again!
[Guy] There's one thing the lamb's not missing. Flavor.
You have packed it in there, my friend.
That's like ten buddies going to a concert in a Honda.
The smoke is great.
Can taste the lamb, you definitely know it's jerk,
you definitely know it's smoke.
But you kinda like bring in three flavors all together to the center,
and you cook them perfectly.
That's a great dish.
-[woman 1] Jerk lamb chops. -[woman 2] Ohh.
It's very subtle and juicy.
You can taste the smokiness. But it's not too over-the-top.
They are the lamb gods.
As soon as I come through the door
you can smell the flavor.
Barbecued jerk sweet potato fry on a balsamic.
They could just throw something together and it just turns out perfect.
Where did you learn to cook all this?
Man, I got a grandmother that can cook.
I got a dad that's a grill master.
Okay, so you have special weapon of family culinary.
Absolutely!
Oxtail plate.
If you don't try the delicious oxtails,
then you're missing out.
It is huge pieces of meat.
...with pigeon peas and rice. Oh, my goodness.
[Guy] All right, what are we into now, boss?
Memphian-Caribbean oxtail.
We've already washed these oxtails.
[Guy] A little bit of lime juice in there, got it.
Browning seasoning...
[Guy] Big Jamaican thing there.
And then we're gonna go straight into the saute
to sear their flavoring.
Ketchup, brown sugar, onion, Caribbean seasoning.
Trap's steak season, granulated garlic,
black pepper, purple onion.
[Guy] Versus red?
-It looks more purple to me. -[Guy] I agree with you!
Peppers, cover that with water,
thyme, a sprig of rosemary,
cover and simmer for about six hours.
This is gonna be served with some rice and peas.
Start with some water and brown rice.
[Guy] Why brown rice?
We want you to eat stuff that you'd normally eat,
-but we want it to be flavor town! -[Guy clicks tongue]
You heard it. He's an ambassador.
We're gonna go on with a little Caribbean,
nutmeg, Cajun seasoning, all spice, kidney beans, coconut milk,
and we're gonna cook that for about 20 to 25 minutes.
And that's how she rolls.
[Guy] Gravy time!
I start with a little butter.
Trap flour. It's flour, Cajun seasoning,
black pepper, smoked paprika,
all seasoning, garlic powder, onion powder,
and we're gonna whisk that up.
Some onion, a little bell pepper, chicken broth.
Bring it to a boil, let it simmer.
Just gonna tighten it up.
[Guy] Time to get down to flavor town!
Love these sauce.
Put a little bit of gravy on there.
Now, are we calling this Jamaican oxtail?
Memphis-Caribbean.
It's more southern. It's a good stewed oxtail,
good braised oxtail with just a little kick
of some Caribbean flavors.
Not spicy.
But perfectly cooked,
and I love that you put a nice hot sear.
The texture is one of my favorite things about these.
And then you've gotta cook it enough
to render that fat and that connected tissue.
Rice, good beans,
seasoned perfectly. It's delicious.
[Jason] Oxtail plate.
The flavor that he uses is just incredible, man.
It falls right off the bone while you're eating it.
[Guy] Little Memphis love on there?
Yes, this is insane!
[woman 1] It's bringing all types of flavors together,
and it's just Memphis on a plate!
[woman 2] Everybody's happy when they're coming here,
and full when they leave.
[Guy] You believe in what you're cooking,
and the way you're doing it,
and the way you offer it to people.
It's great. I dig it, man.
And keep an eye out.
-Beyonce and Frosty Tips going live in flavor town! -We're coming.
We're coming!
Up next, in Buffalo, Wyoming.
[Antonia and Guy] Whoa!
I partnered up with Chef Antonia Lafaso.
When he's about to eat,
I would just step that way for safety.
[Guy] ...for a dish doubling down on the sauce.
Well done!
And a pizza that's a meat lover's dream.
The ratio of stuff to dough is ten to one.
[upbeat music playing]
So I'm here at Buffalo Wyoming
with the one and only Chef Antonia Lafaso.
All right, I say "Wyoming," what type of food do you think?
I'm gonna go with meat.
-Good. Meat and? -Barbecue.
[Guy] Meat and barbecue, good. And?
And... and what?
[Guy] And Italian food!
Wait, so mean, barbecue, and Italian food?
[Guy] This is Pie Zano's.
Come the Boca...
What makes Pie Zano's special
is the wood fired oven for one.
We come in for the pizza, the atmosphere...
Royal barbecue. Pick it up.
Being in Wyoming, we've got lots of steakhouses, burger joints.
But this is the first Italian place here in Buffalo.
[Guy] Because, owners Renee Tiller and
and Matt MacWilliams aren't from here...
But made their way here,
after Renee's dad wrapped up a successful coaching career.
Okay, so your dad was the coach to the Boilermakers.
Yes.
So how did you end up from there to here?
[Renee] He originally coached at the University of Wyoming.
They bought retirement property here,
and then when he retired from Purdue,
they came here.
They said, "We have this building.
Do you wanna move to Buffalo and open a restaurant?"
And I said no, I do not.
-[Guy] So, she dragged you all the way in here for this? -Yup.
[laughter]
Starting Saltimboccas.
My favorite thing on the menu is the Chicken Saltimbocca.
It's a chicken breast that's pounded down,
wrapped in prosciutto
and drenched in an Alfredo sauce.
...with the capers and the artichokes. It's just lovely.
-What are we into? -It's gonna be our basil walnut house-made pesto.
-[Guy] Okay. -Walnuts...
-A healthy amount of garlic. -[Renee] Fresh parm.
We do basil and spinach.
-[Guy] Lemon juice. -[Renee] A little salt and pepper,
sunflower oil...
[Guy] This is gonna be the pesto that's for the pasta.
It goes alongside the Saltimbocca.
-[Renee] Correct. -Got it.
[Antonia] More spinach.
You're gonna kill that little food processor, aren't you?
This is my workhorse...
-That's delicious. -Perfect.
What are we doing next?
-[Renee] Chicken for the chicken Saltimbocca. -[Guy] Got it.
Chicken breast. Pound the heck out of it.
Fill it with caramelized onions and fresh sage.
-Roll this up. -[Renee] Then prosciutto.
We char it and then we finish it in the oven.
And then we're making a cheese sauce
-that's gonna go over this? -[Renee] Yeah.
Yeah, a lemon Alfredo. It's actually gonna go under it, but you know.
Potayto, potahto. Got it.
Sunflower oil, fresh sliced garlic and shallots.
Jus gonna brown those up.
Then we add our salt and pepper.
Then we're gonna deglaze with white wine and lemon juice.
-Heavy whipping cream. -[Guy] Right.
Asiago parmesan blend, chili flakes.
-[Guy] Drop the pasta. -Yup.
So, now we're making the linguine pesto,
that's gonna be the side of Saltimbocca.
So we thin-slice the roulade,
our linguine, the lemon Alfredo,
place the chicken, fried capers and fried artichokes.
Okay, just so you know, when he's about to eat,
I would just step that way for safety.
Here's your towel, here's your knife.
[upbeat music playing]
I really like the pesto.
The nose that I'm getting from the basil,
and the texture, I mean, it's rustic.
And then that kind of mixed with the Alfredo sauce,
it's like the best of both worlds.
My favorite part is the caramelized onion in the chicken.
Mine's the artichoke and the capers.
They're like sprinkles on a cupcake...
This is really big flavors and great execution.
-[Antonia] Yeah. -Well done!
[Matt] Saltimbocca, pick it up.
It's such a juicy chicken.
The pesto is spot on.
They've used such fresh ingredients
it's just great flavor.
[Renee] Club and cheese nuts.
The environment is crazy, it's like a walk-in museum.
[Guy] Where did all the antiques come from?
Before my dad retired,
he had ambitions of opening an antique store.
So I just went through the basement,
and just said, "I want that, and I want that."
We have a whole barn full of stuff.
Oh, I'm coming over.
[woman] If I'm ever asked a place to grab a bite to eat,
Pie Zano's is the first response.
If they're making it, I'm eating it, that's for sure.
It's dishes like this, it's barbecue,
-and it's also pizza. -Correct.
[Guy] Or how about barbecue pizza,
which is what we're mashing up next?
Coming out with the Carne...
[woman 1] The Carne Amante pizza
is one of my favorites.
Crust, sauce, cheese, meats, and meats and meats.
Put that thing in your mouth, you're in heaven.
Don't go anywhere. Hanging out in Buffalo, Wyoming.
And Antonia is gonna watch me eat the rest of this.
-Are you gonna dip it in the Alfredo now? -You got it!
-[thudding] -[music playing]
-Don't air that. -Please do, please.
[Guy] Welcome back. Triple D hanging out in Buffalo, Wyoming,
with the one and only Chef Antonia Lafaso.
And we're at Pie Zano's.
-[Renee] Yes. -[Guy] And nobody does the voodoo that you do.
A 100 per cent.
Starting the mango barbie.
We come here every chance we get.
If we miss a week, the owner will call us
and ask if we're okay.
The pizzas, of course, are awesome.
[Renee] 12-inch Carne!
Carne-Amante is my favorite pizza.
There's the smoke brisket and the meatballs
and the pepperoni. And it's delicious.
-So we're also now gonna do some barbecue. -Yes.
-That's gonna go on top of the pizza. -Correct.
A really different type of brisket.
All right, so walk us through it.
Crushed red pepper, Italian seasoning,
-ground rosemary. -[Guy whistles]
Ground fennel, and coarse ground pepper.
[Guy] All right, so we're gonna dry-rub this...
And then we top it off with sliced garlic
and kalamata olives before we put it in the smoker.
Garlic and olives together?
[Guy] This is money.
-You're so subtle with your flavoring. -Yeah.
[Guy] What are we smoking this with?
It's... that we bring in some Kentucky romance from...
Four hours and we're gonna finish it in the oven?
[Renee] No, in a hotbox,
and it stays in there overnight for ten hours.
[Antonia] Do you make your own pizza dough?
-Yes, we do, yup. -[Antonia] Oh!
[Renee] Ice water, double-up flour,
activated yeast, olive oil, sea salt.
It mixes for 15 minutes.
We let it rest for another 15 minutes,
portion, and it goes in the fridge for a day,
and then we start using it.
Okay, Chef, next up.
-All right, next up is our house-made meatballs. -[Guy] Okay.
-So, this is Highland spice beef. -[Guy] Okay.
Comes from a ranch, about 20 miles off the town.
-[Guy] Got it. -[Renee] Kosher salt,
coarse-ground black pepper.
We grind our oatmeal to use as a binder.
-[Guy] Oatmeal? -[Antonia] Oh!
Warm milk, Italian seasoning.
Yes, you got it there!
Eggs, a local lamb, grated parmesan--
-[Antonia] Whoo! -[Renee] Granulated garlic.
[Guy and Antonia] Whoa!
[Renee] Portion them into meatballs,
put them on the smoker an hour, hour and 15 minutes.
[Guy] Beautiful.
We also make our own pizza sauce.
I wouldn't expect anything lesser from you.
Everything from scratch as much as we can.
Fire roasted tomatoes, tomato paste.
-[Guy] Fresh basil. -Fresh oregano, fresh thyme,
brown sugar, ground fennel, salt and pepper.
I like to work out!
Beautiful.
Meatballs are done, briskets coming out.
[Renee] Now, we're gonna build our Carne-Amante pizza.
She doesn't stop.
[Renee] Hand-tossed dough, a house-made pizza sauce,
a fresh-shredded mozzarella-smoked provolone blend,
pepperoni, smoked lemon beef meatballs...
Oh, what is that? That's the Italian sausage.
[Renee] The smoked Italian sausage.
Bacon?
Uh, pancetta.
This is my love language right here.
[Renee] And brisket.
[Guy] The ratio of stuff to dough,
is ten to one.
Our pizza oven stays about 611 degrees, five to seven minutes.
-Coming up! -[Guy] Wow!
There are so many different textures.
Not very often does pepperoni take the backseat.
But the smoked brisket
with the calamata and the garlic,
I can definitely get the garlic.
I'm gonna try the meatball,
and then I wanna try the brisket,
and then I wanna try the pepperoni,
and then I wanna eat it together.
The crust is just holding together enough. Outstanding!
Carne-Amante coming up!
-I like how crispy it is. -[crunching]
The sauce, it's got a little tang to it.
This overpowers your traditional pepperoni and cheese.
This pizza takes the cake.
It was delicious!
Really good friends of mine.
Bella, Misty, Dirty and Joe.
All from Santa Rosa.
How many Zumba classes will you have to do?
Probably about 300.
Tune in for Joe on Zumba...
[Matt] Meatball sub. Pick it up!
People do go out of their way to come to Pie Zano's.
It is the best restaurant in town.
Real deal. You come into Buffalo, Wyoming,
and you're not friends with her, you're probably gonna be in trouble.
[Renee laughing]
[Guy] Coming up, in Calgary, Canada...
Fantastic!
Gorgeous Venezuela specialties...
You get all fancy with the presentation.
...real deal and straight from the heart.
It's really what takes this to the next level.
[upbeat music playing]
So, I'm here on 17th avenue,
also known as "The red mile,"
here in Calgary, Alberta.
I guess I recall that something about 2004,
the Calgary Flames were playing,
and this is the mile that everybody walked, but anyhow.
I don't think this place was here when that was going on.
But if it was, people would love it.
I hear it's a Venezuelan family.
They've been doing this for 11 years.
Serving up Venezuelan specialties,
this is "Heaven Restaurant and Market."
Caribbean for table three!
It's the most authentic Venezuelan restaurant in town.
Feels like a piece of back home.
Chorizo Arepa.
It's like family, right?
[Guy] And run by one, two...
Patricia Capuzzi and her husband, Marco Scaglietti,
came from Venezuela in 2008,
and opened this place four years later.
-Were you a cook in Venezuela? -Yes.
I wanted to teach Calgarians about our food and culture.
So, we make arepas, patacones and mini empanadas.
She says it with such passion!
Pabellon Criollo...
Pabellon Criollos are national Venezuela dish.
It is beef, rice, black beans, plantain, arepas.
It's all really delicious.
[Patricia] We're making the shredded beef.
-We call it mechada in Venezuela -[Guy] Mechada? All right.
[Patricia] We're gonna sear the top sirloin.
Nice big pressure cooker.
That comes out and your... goes in.
[Patricia] For about 15 minutes.
[Guy] Now back in with the meat.
-[Patricia] Salt, roasted garlic. -[Guy] Black pepper.
-[Patricia] Oregano. -[Guy] Bay leaf. And a little bit of water.
Lock this down and let it go for half an hour.
[Patricia] Take it out of the pot, shred it.
We'll add the sofrito.
[Guy] So, sweated onions and pepper.
[Patricia] The drippings, and we'll hold it on the line.
Now we're gonna make the black beans
that goes with our pabellon criollo.
Picked, washed, soaked.
-24 hours. -Makes all the difference.
[Patricia] We'll put them in the pressure cooker.
[Guy] Bay leaves, couple of onions.
-And we leave them whole, so we can pick them out. -Yup.
[grunts] Then the water.
[Guy] How long does it take to cook in the pressure cooker?
[Patricia] About 20 minutes.
[Guy] And the difference between fresh-made black bean like this
and something that came out of the can, is night and day.
-For sure. -[Guy] All right.
-So, the beans are cooked, but not seasoned. -Yes.
-[Guy] Okay. -[Patricia] So, we start with some cumin--
[Guy] Black pepper, the salt, and the roasted garlic.
-[Patricia] Sofrito. -[Guy] Green onions.
-[Patricia] And cilantro. -[Guy] Okay. We mix that up--
-We have a pot for service. -[Guy] Beautiful.
What's the next step?
Coconut rice. It's not a traditional thing in Venezuela.
We just wanted to make our twist.
Garlic cloves, onion.
-Just one big onion? -[Patricia] Yeah.
-The rice. -[Guy] Coconut milk.
[Patricia] Some water. Mix it.
The last thing we have to do is make the arepa.
Yes. First, the water.
[Guy] Little bit of salt.
[Patricia] Corn flour, mix it by hand.
You gotta transfer some love in it.
Let it rest a couple of minutes.
Then we shape it.
And put it on the flat top.
-Seven minutes on each side. -Seven?
-Yes. -We're ready to plate.
Sweet fried plantains.
The avocados on the side.
Rice, beans in the mold,
[Guy] Get all fancy with the presentation.
A little bit.
Some michada.
Pickle over and cilantro to the beans.
Toasted coconut on top of the rice, green onions.
Finish the plate with the arepas.
-Enjoy! -[Guy] And there you go!
[upbeat music playing]
That's good rice.
Nice and rich
from the fattiness of that coconut milk.
Right amount of sweet, right amount of salt.
The beans add a really delicious texture.
Mechada's great.
Really good beef flavor. Not overly salty.
The arepa's like a tamale. Fantastic.
Your arepa pabellon criollo.
The beef is amazingly seasoned, really juicy.
The beans are right on point.
Super soft.
It's so good!
Was it like your mom made when you were a kid?
-Oh, yeah. -Even better than my mom.
And scratch-made.
Yeah, absolutely.
[Patricia] Table three is ready!
Empanada and arepa.
It's really hard to find places that serve gluten-free.
We are a 100 per cent gluten-free.
-Really? -[Patricia] Yes.
[Guy] Because you're making it with the corn.
They really take care of your health.
And the food is always delicious and appetizing...
[Patricia] Pataconwich!
The pataconwich is a sandwich
that you can't find anywhere else in the world.
[woman 1] Green plantain.
And they put it like a bread...
So, so good!
What are we gonna make next?
[Patricia] Chicken for the pataconwich.
So, a little bit of salt,
-Black pepper. Very simply seasoned. -Yeah.
-[Guy] What temp, how long? -[Patricia] Overnight, 275.
[Guy] And then we're gonna shred it later.
[Patricia] Then we finish it on the flat top.
-What do we have next? -[Patricia] Cilantro sauce.
-Okay. -[Patricia] Oil, mayonnaise, cilantro,
green onions, lemon juice, a pinch of salt.
Let's start blending.
-How's it? -Delicious now.
-It's gonna be even better later. -Thank you!
-[Guy] What's next? -[Patricia] The coleslaw.
Mayonnaise, mustard, lemon juice.
We mix it.
And then we add cabbage.
Now we're gonna make the plantains.
[Guy] So, you peel these off,
drop this in the frier and then we press them.
-And then we go back to the frier. -[Patricia] Back to the frier.
Seasoned with a little bit of salt,
and some garlic powder.
Then we add chicken.
[Guy] Okay, some slaw.
-[Patricia] Cilantro sauce with some arugula. -Got it.
-[Patricia] More. -More of this.
Some peco.
[Patricia] And we top it up.
[crunching]
I love green plantains and tostones.
I love the texture, the shredded chicken,
the fresh veggies inside of it.
That cilantro sauce in there with the green onion?
I could even go for a side.
We have it for sale.
If you want it side, for sure.
I want a gallon, I don't want a side.
It's really what takes this to the next level.
Mm!
[Patricia] Chicken pataconwich is ready, Sam!
Everything they put inside,
was an awesome complement to everything!
The cilantro sauce is like we used to have in Venezuela.
-It's amazing. -Every bite that I take is just like...
"Mm, I'm home."
[Guy] Have you been to Venezuela?
-More than once, yeah. -How does this compare to what you had down there?
[man 1] Just as good, if not better.
Cheese empanadas are ready for table three!
You feel in heave when you come here.
[Guy] In a tiny little place, this has got a lot of big flavor.
I'll take this to go.
So, that's it for this road trip.
But don't worry!
We've got plenty more joints to find all over this country.
I'll be looking for you next time
on Diners, Drive-ins and Dives.
I kinda gotta do my show for a second.
I've been letting you run, bro!
-I've been letting you run. -[Jason speaks indistinctly]
I'd have never shut up this much
on my own show.
This is hysterical!
[laughter]