I'm Guy Fieri, and we're rolling out
looking for America's greatest Diners, Drive-in and Dives!
-[upbeat instrumental rock music playing] -[Guy] This trip...
We both have tickets to Flavor Town.
...things are getting sticky...
You should have thought about putting some caramel on the bottom.
...spicy...
Ooh... Yahtzee!
...and sweet.
I am gonna be so loaded up on sugar,
I'm gonna push the car down the street here.
Like with sizzling Sichuan specialties in San Antonio...
I'm hyperventilating.
I'm trying to eat it so fast.
...green chili pizza in Boulder...
You got some big, big flavors.
...and the Bomb bakery in Georgia...
It is amazing and inspiring.
...making dessert the main course.
I hope you're having a great time watching me eat a doughnut.
That was great!
That's all right here, right now on Triple-D!
[opening theme music playing]
So I'm here on St. Simons Island, Georgia.
I've been here a bunch of times.
You're talking about a great destination for food,
a cool place to come and vacate with the family.
But today is not like a normal visit.
No, today is a first.
You see, I'm not a big desert person.
So today, when I say it's a first,
I'm going to a place
and all they do is make desserts.
But I hear it's like taking a trip
right into grandma's kitchen.
This is Dulce Dough.
Cathead's out!
It is fabulous.
Chocolate donut.
I love donuts.
A doughnut shop is not doing it justice.
Brioche buns ready.
This is the heart of St. Simon's.
The hot spot?
Look at Ryanne back there.
She's what brings it all together.
[Guy] And Ryanne Carrier isn't just baking up her A-game.
She's also channeling a bit of nostalgia.
This is an homage to my grandmother.
This reminds me of my grandma's house.
-Yeah. -I'm excited.
So, what are we gonna make?
We're gonna make Baba au Rhum.
Rum syrup going down on the Baba au Rhum.
[man] Baba au Rhum is an amazing pastry.
It really tastes like a island vacation.
So what are we making first?
Okay, so first we're gonna start with our brioche dough.
-Milk... -[Guy] Yeast...
[Ryanne] ...eggs...
Ooh, egg drop!
[Ryanne] ...sugar, vanilla,
all-purpose flour and salt.
Whoa! You turned on the transformer.
[Ryanne] Yes!
We're gonna start adding two pounds of butter
about every 10 minutes for about an hour and a half.
Once this is done...
-[Ryanne] ...let it rest overnight. -All right.
So now we're going to put the dough through the sheeter,
dropping it by five centimeters each time.
Now we're going to punch our dough.
We let them rest overnight.
[Guy] They'll go to the proofer.
Once they're done in the proofer, into the fryer.
[Ryanne] Yep.
And now you bring out the Harry Potter sticks.
[Ryanne] Our magic wand.
Flip them several times.
Look at you go!
And the glaze has to go on when they're hot.
-Yes. -What's in the glaze? Walk me through it.
Brown and granulated sugar, cinnamon stick.
Cloves and cardamom.
Two different kinds of rum. White rum and an aged rum.
We let it come up.
We flame it, burn the rum off.
Add our water, vanilla bean, homemade apricot jam.
-And then strain? -Mm-hmm. Let them cool.
Then we're gonna fill them with a caramelized pineapple jam.
Fresh pineapple, sugar, lime juice, salt.
-Now you're gonna macerate with your hands? -Yep.
Cook this until the sugars start to caramelize.
Blend it.
-[Guy] You emulsify the butter into it? -Yes.
-Okay. -Exactly.
We're making our dulce pastry cream.
Corn starch, sugar. Grind down all of those dry ingredients.
Add our milk, yolks, vanilla paste.
-Set the time for 16 minutes and 30 seconds -[Guy] Really?
One eighty-five.
Once that's done, add our bloomed gelatin and our butter.
-Got it. -And then we're gonna add a roasted white chocolate.
-It's like a little nutty and caramel-y. -Caramel-y.
[Ryanne] Add our mix and stir it to melt the chocolate.
Cool it down.
Fold in whipped cream to make it a diplomat.
-Once it's a diplomat... -Mm-hmm.
-...we're ready to go? -Yes.
[Ryanne] Punch holes in the dough.
-Caramelized pineapple jam. -[Guy] Pipe it right in.
This is the dulce pastry cream.
-That's how much goes on there? -Mm-hmm!
[Ryanne] Pineapple jam.
You'll kill me.
So you can cut it in half. That's not bad.
-They can look at it? -Oh, yeah.
I hope you're having a great time watching me eat a donut.
Oh, that's really good.
The caramelization of the rum, spot on.
The dulce is great.
And I love this little caramel sugar chocolate that goes through it.
But it's the pineapple that kind of ties everything together.
That gives you a little acidity.
-Delicious. -Thank you.
[man] We have the Baba au Rhum.
It was decadent.
[Guy] Can you eat the whole thing?
Not size wise, but sugar wise.
Yeah, it's not too sweet.
The pineapple jam, you don't expect with the cream,
and it's just delicious.
There's a lot of flavor in it.
I agree. And it doesn't matter if I didn't agree.
You're too big to say, "I don't agree."
You better agree.
Maple Bacon.
Have you ever been to a place like this?
No. It's so beautiful and cute and then the food is so delicious.
It's a social place.
Like, I'm here a lot.
Are you the mayor of this town?
-No, not even close. -Not even close.
More pecan sticky buns!
The sticky bun is fantastic.
Like crossing a sticky bun with grandma's pecan pie.
You can't come down to the south
and not have a pecan sticky bun.
[Ryanne] We're gonna make our brown sugar caramel.
-Corn syrup. -Got it.
Brown sugar, white sugar, a little water.
Let this rest for about 15 minutes.
Turn it on at a low heat.
Add heavy cream, hit it with some salt.
Whisk in butter, strain it once it's finished.
Caramel's done.
-The same brioche dough... -Yep.
...smear the butter on with her hand.
[Ryanne] Then we'll add our cinnamon sugar.
-Tuck it and roll it. -Well, you just love to work hard.
I do.
Roll it to make sure it's even everywhere.
Cut it down.
We're gonna butter... paper.
This is the caramel that we made.
Yep. Add our pecans.
Right where the buns are gonna go.
[Ryanne] Two, four, six.
-So this goes in the proofer. -[Guy] Proofer!
About an hour and a half.
And then it will bake at what?
325F for about 25 minutes.
-They got huge. -They got huge.
-Yeah. Portion them. -Okay.
Whoa!
[Ryanne] There we go.
You should have thought about putting some caramel on the bottom.
[Ryanne] Finish it with some butter.
This is how my mom would serve it when we were kids.
-[Guy] The cold butter with the pecan roll... -Mm-hmm?
The salt on the butter...
It's kind of like ice cream.
[Guy] Salty ice cream.
I am gonna be so loaded up on sugar.
I'm gonna push the car down the street here.
[Ryanne chuckles]
-That was great. -Pecan sticky bun!
[girl] It's sticky and not too sweet.
I just really like it.
[Ryanne] Quiche for Sarah, ready.
From the decor to the food,
it's just great from start to finish.
When people come here to be transported to your grandma's kitchen,
they don't have the beginning of the understanding
of the depth
of the culinary journey that they're about to take.
It is amazing and inspiring. You're awesome.
[Guy] Coming up, a legit Chinese spot in San Antonio...
Look at that! Would you look at that?
...throwing their Sichuan magic on pork belly...
You know I eat the whole thing.
...and firing up some dynamite duck.
That is a flavor bomb right there.
Is your sister-- Can she speak as well as you?
I don't know. She's four.
[crew laughing]
Ah! That was awesome.
I'm here on the northwest side of San Antonio, Texas.
I love coming to this town.
I've been coming here for a long time, and you know what?
They've got almost every type of food you can imagine.
It's really emerging into that kind of a food scene.
So I'm here to check out this place.
It's a father and daughter team,
and they're doing Chinese food.
And I love Chinese food.
In particular, Sichuan.
This is the Sichuan House.
Oh, yeah, yeah.
This spot's legit.
Poached spicy beef, table eight!
It's not your typical Chinese restaurant.
I mean, this is not egg rolls and dim sum and--
No. No lemon chicken, for sure.
No-- [laughs]
We have the crispy, spicy fish.
[Guy] Here, it's all about Sichuan flavor.
A regional Chinese cuisine father-daughter duo Ye and Kristina Zhao
know a little something about.
You know, in Sichuan cuisine,
there are 27 different flavor profiles identified.
-Really? -And there are more than 5000 recipes
in the Sichuan repertoire.
-Does she sleep? -Yes...
And are we cooking together?
We are cooking together.
I don't know if I can keep up.
-I have to warm up for this one. -All right.
Plating up another Dong Po!
The Dong is a cubic pork belly in a sweet, super savory sauce.
Absolutely phenomenal.
Let's get this going.
This is called the Dong. Pork belly.
It's one of the dishes that really put Sichuan House on the map.
So this is the Godfather.
-[Kristina] Start with the ginger, -Ginger.
Green onions. Cooking wine.
We put in our pork belly.
How long is it gonna simmer in the water?
Maybe about 30 minutes or so.
And then we're going to brush it with some aged soy
-to give it some color. -[Guy] Okay.
[Guy] And then we're going to go into the fryer.
[Kristina] Yep. Three to four minutes.
[Guy] Getting after it!
So then that gets done. It comes out and it cools.
What are we making now?
[Kristina] The Dong Po sauce.
For our Dong, water first.
-Yellow cane sugar. -[Guy] A lot of it.
[Guy] Easy now.
Simmer down.
[Kristina] Our garlic, minced ginger, soy, Chinese black vinegar.
-[Guy] Chicken base? -White pepper.
Finished with some sesame oil. 20 minutes and we're done.
-That's the whole sauce? -That's the whole sauce.
-[Guy] Okay. -We'll portion this pork belly.
And we got the nice, crispy crackle. Got it.
Yep. Skin side down.
Ladle our Dong Po sauce.
So this is gonna steam for about four hours.
[Guy] Four hours? In the sauce?
What do we serve it with?
Some baby bok choy.
We call this fei shui, means flying in the water.
-So it's a very quick plant. -[Guy] Okay.
I gotta tell you that the purple and blue in the hair is pretty money.
Thank you. Get our pork belly.
Four hours that goes.
[Kristina] Dong po juice.
-[Guy] Cornstarch slurry. -Uh-huh.
Our plate goes on top like this.
[Guy] Okay.
[Kristina] Bok choy. And this just goes over.
-Beautiful dish -And it's ready to enjoy.
I can't get it in my face fast enough.
Okay!
This is delicious.
I love the sweetness.
I love the soy. I love the real good ginger flavor,
the garlicky flavor, the tenderness of the pork.
It's beautiful, and it's not something you see every day.
Wow.
You got the Dong.
[woman] The pork belly is my favorite.
I'm breaking my fast for this thing.
I used a spoon to cut it.
That's how tender it was.
The bok choy gives it that vegetable balance.
[Guy] It's crazy!
It is crazy.
It's like fat goodness in your mouth.
Are you a spokeswoman for this spot?
Oh, my God. Well, we eat here twice a week.
Garlicky cold noodles!
There's, like an all-around variety of just flavors.
[Guy] And the famous green beans.
Good, aren't they?
[Guy] Those green beans are ridiculous.
-Oh! -I love 'em.
When I first got here, I didn't really understand their menu that they had.
So I was like, "You know what?
Surprise me. Bring me something."
You renegade.
You're never gonna find no place like this anywhere else.
You know I'll eat the whole thing.
But when we come back, I know that the boss
is gonna take us to a whole 'nother dish.
I've got our spicy cumin quacker!
The duck has a kick to it.
You have the skin, you have the bone, so it's very flavorful.
See you in a second. You want a bite?
-No? Okay, good. -No.
-No, no. -[laughs heartily]
[upbeat music playing]
Welcome back, Triple-D in San Antonio, Texas,
going for Sichuan Chinese at the Sichuan House.
This is a trip.
You're showing some of the 5000 recipes
-in the 26 different styles of Sichuan cooking. -Yes.
-How was that? -You got that right.
[Kristina] Twice cooked pork belly!
You want to try real Chinese food? Come here first.
It is extraordinary.
Spicy cumin quacker! Hands for service.
[man] The spicy cumin quacker is amazing.
The flavor that duck has compared to a lot of other meats out, of this world.
[Guy] Now, everybody knows duck in Chinese food.
But this isn't Peking duck.
So we're gonna make our spicy cumin quacker.
Quacker.
She really thinks she's hysterical.
-What are we making? -Our spice sachet.
Part of our aromatic broth.
Lemongrass, Chinese chilies.
-Sichuan peppercorn. -Finally, my Mala.
-All right. -[Kristina] Yeah.
-[Kristina] Some cloves, star anise. -Star anise.
Bay leaves, fennel...
-[Guy] Cardamom. -And cinnamon bark.
-The sachet comes together. -Water.
We're gonna add in our caramel base.
This base has sugar and oil.
Ginger, green onions.
-Sachet. -Sachet.
[Kristina] Chicken bouillon, sugar, salt.
-How long is this gonna steep? -Twenty minutes or so.
-Put the duck right in. -[Guy] Just right in there.
[Kristina] The duck steeps for 45 minutes.
That's not where it's gonna stop.
No, we're gonna break it down, chop it up.
Give it a flash fry.
We have to make the Sichuan chili oil.
So that's one of our fundamental cooking ingredients for Sichuan.
-It's fun and it's mental. -[bell dinging]
-It's fundamental. -Yes.
We're gonna infuse this oil first.
Extrapolating the flavors out.
Onion, ginger, green onions, star anise, bay leaves,
a pinch of cloves, cinnamon bark, fennel, cardamom, Sichuan peppercorn.
We're gonna let it steep 30 minutes or so,
and then I'm gonna strain it.
So we are going to use two different types of peppers.
This one is going to be a Chinese chili.
This one's a Korean chili.
-Got it. -This one is gonna give you your heat.
This one gives you your color.
-Take our infused oil and let that bloom. -[Guy] Let it do its work.
-Wow. At least my eyes aren't watering. -Yeah.
Finish with sugar.
-[Guy] Okay. -We're gonna hit it with the baijiu.
[Guy] Whoo! Yahtzee!
-[Kristina] Whoo! -There you go.
It got a little exciting there.
[Kristina] We'll let it cool, and then it'll be ready.
-[Guy] Okay. -Turn the fire on.
-Vegetable oil. -Garlic, ginger, onions, red bell,
and then our duck.
-[Kristina] Soft dried red chilies. -A lot of cumin.
A little bit of a chicken base, white pepper.
Make sure that this gets evenly.
I'm so sad. I miss you guys.
-[Guy] Shaoxing cooking wine. -Shaoxing cooking wine.
-Cilantro. -Peppercorn oil.
-Sesame. -Chili oil.
[Kristina] Bring it all together.
-A little bit of chili oil in the air. -Hot, hot, hot.
-Okay? -Then we're gonna plate up.
[Guy] Look at that!
Would you look at that?
That is a flavor bomb right there.
This is gonna be your Mala that you're wanting.
You can go to the Big Mala or the Strip Mala.
Your mom can drop you off at the Mala.
Is that the Mala that you're looking for?
Mm! I love the cumin.
I love the duck.
The chili oil is just... beautiful and aromatic.
Very complex, lots of flavor.
[gasping]
I'm hyperventilating.
I'm trying to eat it so fast.
It's delicious.
[Kristina] Two minutes on the quacker!
Everything is very pronounced as far as the flavors go.
The Mala effect is the tingling of the tongue.
It just expands your sensories that you have.
You're like, "What's going on in my mouth?"
Cold noodles going!
When you bring somebody to a place like this,
you know it's an experience.
[Guy] And I think the experience
is part of the adventure in food.
Your dad's got to be super proud.
Both of these dishes, things I've never had before.
And absolutely would come back for it.
Watch out for this one.
-Coming up... -Get funky.
[Guy] A Boulder pizza joint going outside the bun...
There is no way you could not convince somebody
that's a cheeseburger pizza.
...and throwin' in their Colorado spin.
I've had a lot of creative pizzazz in my day.
This is up there.
[upbeat music playing]
All right, son, before we go in here, what do you like about pizza?
I mean, thin crust, crispy, not too chewy.
How about the ingredients?
-Oh, high quality. -[Guy] But creative.
It's gotta be fun. It's gotta be kind of upbeat.
You know, we're having pizza, having a good time.
We're in Boulder, Colorado, and this is Barchetta.
I got a Ruby going at table four.
JJ is the king of non-traditional pizza.
They've got red pies, green pies, white pies.
Papa Holly, watch your back.
There's a lot of great pizza in Boulder, but there's nothing like Barchetta.
[Guy] And nothing like husband and wife Jesse Jensen and Sydney Miller,
who when they got into the pizza game,
teamed up as both rookie and pro.
I actually had zero kitchen experience
until we decided to open up this place.
[Guy] How about yourself?
I've been making pizzas 17 years.
I like to have fun and get funky with it.
-Get funky? -Yeah, yeah.
Royale with cheese for table two.
The Royale with cheese is a super fun Barchetta staple.
Hamburger, special sauce, bubbled up American cheese.
It's unbelievable.
All right, chef, let's get into this.
[Jesse] It starts off with a poolish warm water,
yeast, wheat flour, rye flour.
-[Guy] Rye not? -Right.
[Jesse] Mix that by hand.
Let it proof up.
Twelve to 18 hours-ish.
Once it's all risen, we'll put it in with the dough.
-[Guy] Poolish is done. -So we'll add our water, ice.
Poolish in there.
And then we'll dump our flour in.
-Five minutes. Let it rest. -Salt and oil.
We'll do another five minute mix
and then we'll do another 30 minute rest before we shape it.
[Guy] What do we make next?
Burger sauce.
Mayonnaise, yellow mustard,
ketchup, pickles, white onion, garlic powder, onion powder.
-[Guy] Black pepper. -Pickle juice.
-That's done. -This is our creamy Parmesan dressing.
We're having a salad?
We have a whole section of our menu called dippers.
-You know, for your crust. -Like a party sauce.
-A good amount of mayo, Dijon. -[Guy] Parmesan?
-Worcestershire sauce,. -Yeah.
-Lemon zest. -Garlic.
-Black pepper. -Lemon juice. Water.
And angel tears.
White wine vinegar. Then we're gonna mix up.
We build the pizza.
Look at these throw-y little techniques.
What do you got going on here, Scooby-Doo?
-A little of this, a little of that. -A little something something?
[Jesse] Yeah.
Mozzarella, American cheese.
Beef patty.
Parmesan. Oil.
[Guy] This is rolling at 650?
Yeah, it takes about three-four minutes.
-[Hunter] Look at that. -White pie.
Here's the wide cutter.
[Guy] There's a different cutter for each pizza?
You know, red pizzas, red cutter.
-Shredded lettuce. -Shrettuce.
[Jesse] Burger sauce,
Fresh cracked pepper.
A little bit of raw onion and finishing oil.
Royale with cheese.
There is no way you could not convince somebody
-that's a cheeseburger pizza. -[Jesse] Mm-hmm.
And the meat going down on the American cheese...
Genius move.
[Guy] I love the raw onion and the lettuce.
The sauce.
Kind of my pie.
The Royale with cheese.
First bite, all nostalgia.
Really rich but perfectly light.
It's great.
What's different about this than most pizza joints?
It's just a fun atmosphere.
What was this before?
It looks like an automotive shop.
[Jesse] It was, originally.
They really kept the old wood and the ceilings,
and they kept this opening where the old garage doors were.
They definitely put their touch on it.
[Guy] What do you normally get?
The Verde Verde is a solid choice.
Verde going mid deck.
Verde Verde is a Colorado classic.
It has Colorado chilies.
You know, it's green chili done right.
What do we do now, chef?
Verde Verde, we're gonna do green chili, roasted pork, tomatillos.
White onion, jalapeno, garlic, roasted Anaheim chilies.
Salt, pork.
Oh, you've got a lot going on in here, pal.
Wow. I think you need a bigger hotel pan.
And we're gonna hit it with a little bit of water as well.
[Guy] All right, so this will roast overnight.
-[Jesse] See it all fit in there. -Barely.
Now we're gonna separate the liquid from the pork.
We'll actually pull that fat cap off, too.
-And we'll blend that in with the chili, too. -[Guy] Really?
-That I like. -Yes.
[Hunter] It smells delicious.
[Guy] And is this pork used just for the Verde Verde?
[Jesse] It is.
-What do we make next? -The salsa verde.
[Jesse] Carrot tops,
-arugula, chili flake, olive oil. -[Guy] Salt and garlic.
And then we'll just make sure that's nice and smooth.
Okay. Chef, we both have tickets to Flavor Town.
[Jesse] I've always wanted to go to Flavor Town.
You're driving the bus right now.
Hell, yeah.
Green chili. We'll spread that out as our base.
Some mozzarella. Yellow and white cheddar.
Pork. Parmesan. Throw it in the oven.
-Yeah! Away! -Away.
-[Jesse] And there she is. -The weight loss pizza.
-[Jesse] Green cutter. -[Hunter] Green, duh.
[Jesse] Salsa verde.
A little bit of chili flake, parsley, a little extra parmesan.
The Verde Verde.
So nice they named it twice.
-Look at that. -This thing's sweating like my buddy
that goes to hot yoga five times a week.
I've had a lot of creative pizzas in my day.
This is up there.
That tomatillo and green chili is really nice.
Roasting that pork
and reconstituting it all into the sauce, and it's got great tang.
It's unctuous.
None of the sauces overpower each other.
Or the pork. They all work in sync.
But the vibrance of the carrot tops are really good,
being nice and fresh and bright. Delicious.
Verde Verde pizza here for ya.
I love that shredded pork on top.
It's definitely filling. But the Verde Verde sort of brightens it up.
It's just to die for.
Pizza's looking beautiful.
These are really thoughtful pizzas
with really thoughtful ingredients and attention on every level.
[Guy] You got some big, big flavors.
Makes this whole place take a step from just being your ordinary
-to being creative and unique. -Agree with you.
-Thank you. -Fantastic.
-Need a box? -Uh, grab that slicer.
-Yeah. -Oh, look!
Was that a road trip or what?
But don't worry. There's plenty more joints all over this great country.
I'll be looking for you next time on Triple-D.
This throwing style is my favorite.
-We're in [indistinct] -I don't know exactly what the style.
And now he went for a little toss in the air.
-It's like you're wrestling a puppy. -[chuckles] Wrestling a puppy.