1 00:00:00,767 --> 00:00:02,367 I'm Guy Fieri 2 00:00:02,367 --> 00:00:05,934 and we're rolling out, looking for America's greatest diners, drive-ins and dives. 3 00:00:06,567 --> 00:00:07,467 This trip... 4 00:00:07,467 --> 00:00:09,100 Thank you. Gosh, thank you. 5 00:00:09,100 --> 00:00:11,000 ...we're covering the bases... 6 00:00:11,000 --> 00:00:12,000 Boom, boom, boom. 7 00:00:12,000 --> 00:00:14,166 ...with grand slam sandwiches. 8 00:00:14,166 --> 00:00:16,000 It's spicy, it's creamy, it's fatty. 9 00:00:16,000 --> 00:00:18,266 -Hey, wait, wait, wait, I'm right here. -Oh, sorry. 10 00:00:18,266 --> 00:00:22,500 [Guy] There's a you-gotta-go-try a tri-tip in San Luis Obispo. 11 00:00:22,500 --> 00:00:24,066 Overachiever. 12 00:00:24,066 --> 00:00:27,600 A Boston barbecue super stack from a TOC champ. 13 00:00:27,600 --> 00:00:29,634 -It's an indulgent sandwich. -[Guy] Delicious. 14 00:00:30,200 --> 00:00:31,166 And in New Jersey... 15 00:00:31,166 --> 00:00:32,967 If I let this go any longer, they're gonna... 16 00:00:32,967 --> 00:00:35,100 -Our heads are gonna pop off. -...self-combust. 17 00:00:35,100 --> 00:00:37,367 [Guy] ...burger and bacon minus the meat... 18 00:00:37,367 --> 00:00:39,500 That gave me just like this little, "Wait, wait, wait!" 19 00:00:39,500 --> 00:00:42,000 ...but plusing up the taste factor. 20 00:00:42,000 --> 00:00:44,000 You're pioneers. It's flavor through the roof. 21 00:00:44,000 --> 00:00:46,000 That's all right here, right now 22 00:00:46,000 --> 00:00:48,567 on Diners, Drive-Ins and Dives. 23 00:00:48,567 --> 00:00:50,734 [opening theme music playing] 24 00:01:00,166 --> 00:01:02,900 I love what is happening in the food revolution. 25 00:01:02,900 --> 00:01:04,433 I mean, I'm right in the center of it, 26 00:01:04,433 --> 00:01:07,900 and I'm seeing people try different ethnicities of food, styles of cooking. 27 00:01:07,900 --> 00:01:09,233 I mean, really embracing it. 28 00:01:09,233 --> 00:01:11,367 One of my favorites is to see what people are thinking about 29 00:01:11,367 --> 00:01:13,066 vegan and vegetarian cooking. 30 00:01:13,066 --> 00:01:16,767 And it's changed dramatically from what I was eating as a kid in the '70s and '80s. 31 00:01:16,767 --> 00:01:19,200 So here I am at Avon-By-The-Sea in New Jersey, 32 00:01:19,200 --> 00:01:22,800 checking out a place where these two nutritionists that have come together 33 00:01:22,800 --> 00:01:25,900 with this plant-based cafe that is just rocking the town. 34 00:01:25,900 --> 00:01:27,500 This is Seed to Sprout. 35 00:01:28,367 --> 00:01:30,200 -Golden. -Chocolate chip. 36 00:01:30,200 --> 00:01:32,400 Everything on the menu is top notch. 37 00:01:32,400 --> 00:01:34,367 Food that's just really soul-nourishing. 38 00:01:34,367 --> 00:01:36,500 [Cara] Got a chorizo hash bowl up. 39 00:01:36,500 --> 00:01:37,667 They're magicians. 40 00:01:37,667 --> 00:01:41,000 They taught me everything I know about plant-based food. 41 00:01:41,000 --> 00:01:43,266 [Guy] And Alex Mazzucca and Cara Duarr 42 00:01:43,266 --> 00:01:44,700 have been the town's vegan ambassadors 43 00:01:44,700 --> 00:01:46,200 since they opened this shop 44 00:01:46,200 --> 00:01:47,400 in 2012. 45 00:01:47,400 --> 00:01:49,567 -Most of our customers are not vegan at all. -[Cara] No. 46 00:01:49,567 --> 00:01:51,600 -Like maybe 10%. -Our top customers 47 00:01:51,600 --> 00:01:53,467 just want to come here for a delicious meal 48 00:01:53,467 --> 00:01:54,800 that makes them feel really good 49 00:01:54,800 --> 00:01:56,300 that they know is loaded with nutrients. 50 00:01:56,300 --> 00:01:58,100 -[Guy] You cater? -[both] Yes. 51 00:01:58,100 --> 00:01:59,100 It's like in harmony. 52 00:01:59,100 --> 00:02:00,266 It's like a doo wop band. 53 00:02:00,266 --> 00:02:02,100 -We finish each other's sentences constantly. -Yeah. 54 00:02:02,100 --> 00:02:04,800 -Oh, this should be just hysterical then. -It's gonna be great. 55 00:02:04,800 --> 00:02:05,834 [Guy] What are we making today? 56 00:02:05,834 --> 00:02:08,367 Our California burger is our number-one seller. 57 00:02:08,367 --> 00:02:10,500 You got a California burger melt. 58 00:02:10,500 --> 00:02:11,867 [woman] It's got the beet burger, 59 00:02:11,867 --> 00:02:13,667 cashew cream and the greens. 60 00:02:13,667 --> 00:02:17,166 When I first had it here, it was like, wow, this is so good. 61 00:02:17,166 --> 00:02:19,367 We're gonna start by making our beet burger patties. 62 00:02:19,367 --> 00:02:22,066 -Shredded raw beets. -Everything's organic. 63 00:02:22,066 --> 00:02:23,567 [Cara] Cooked brown rice. 64 00:02:23,567 --> 00:02:26,367 Diced yellow onion, raw sunflower seeds. 65 00:02:26,367 --> 00:02:28,300 -The nooch. -Nutritional yeast extract. 66 00:02:28,300 --> 00:02:31,367 Garlic, Italian seasoning, tamari. 67 00:02:31,367 --> 00:02:33,567 -You could have it today or tamari. -Exactly. 68 00:02:33,567 --> 00:02:35,200 Extra virgin olive oil. 69 00:02:35,200 --> 00:02:37,300 Agave nectar, sea salt. 70 00:02:37,300 --> 00:02:38,367 A little black pepper. 71 00:02:38,367 --> 00:02:39,634 Pulp it up a couple of times. 72 00:02:39,634 --> 00:02:41,367 [Guy] It does look like ground beef. I'll give you that much. 73 00:02:41,367 --> 00:02:42,266 [Cara] Yeah, it's pretty wild. 74 00:02:42,266 --> 00:02:44,166 A little mold. 75 00:02:44,166 --> 00:02:45,867 There's no mold on that. We're forming it. 76 00:02:45,867 --> 00:02:47,266 [Cara] Zero mold. 77 00:02:47,266 --> 00:02:48,500 [Guy] In the oven at what temp? 78 00:02:48,500 --> 00:02:50,367 [Cara] 375 for 20 minutes. 79 00:02:50,367 --> 00:02:52,467 -Now we're gonna make our cashew cheese sauce. -Okay. 80 00:02:52,467 --> 00:02:54,500 Organic raw cashews, nutritional yeast. 81 00:02:54,500 --> 00:02:55,767 [Alex] A lot of it. 82 00:02:55,767 --> 00:02:57,567 [Cara] I mean, that's where our cheesy flavor is coming from. 83 00:02:57,567 --> 00:02:58,800 And your jokes. 84 00:02:58,800 --> 00:03:00,166 Obviously. 85 00:03:00,166 --> 00:03:03,467 Sea salt. We use filtered water for everything. 86 00:03:03,467 --> 00:03:06,400 Extra virgin olive oil and apple cider vinegar. 87 00:03:06,400 --> 00:03:08,467 -Drop the hammer, Cole. -Boom! 88 00:03:08,467 --> 00:03:10,100 That's all she wrote. 89 00:03:10,100 --> 00:03:11,500 It sets up in the fridge. 90 00:03:12,767 --> 00:03:14,000 -What do you think? -Is it better than yours? 91 00:03:14,000 --> 00:03:15,000 It's better than mine. 92 00:03:15,000 --> 00:03:16,567 [Alex] Oh! 93 00:03:16,567 --> 00:03:17,667 -It's the ACV. -Needs that acid. 94 00:03:17,667 --> 00:03:19,100 Note to self: "Add ACV." 95 00:03:19,100 --> 00:03:21,900 [Cara] We're gonna build our sandwich. 96 00:03:21,900 --> 00:03:23,266 A homemade coconut butter. 97 00:03:23,266 --> 00:03:24,367 [Guy] What type of bread is this? 98 00:03:24,367 --> 00:03:27,367 Brown rice flour, millet flour, flax. 99 00:03:27,367 --> 00:03:29,600 Hit one side with our cashew cheese sauce, 100 00:03:29,600 --> 00:03:31,567 one side with mashed avocado. 101 00:03:31,567 --> 00:03:33,700 Pickled onions on. Tomato. 102 00:03:33,700 --> 00:03:35,700 Our burger on there. Sprouts. 103 00:03:35,700 --> 00:03:39,600 We just like to get everything kind of warm and married together on the griddle. 104 00:03:39,600 --> 00:03:41,066 When you say it, do you have to go... 105 00:03:41,066 --> 00:03:42,767 -I could try not to. -Okay, try it. 106 00:03:42,767 --> 00:03:43,900 I'm telling you she can't. 107 00:03:43,900 --> 00:03:45,200 -We... -[laughter] 108 00:03:45,200 --> 00:03:46,367 [Cara] Get after it. 109 00:03:46,367 --> 00:03:48,300 Drum roll... 110 00:03:48,767 --> 00:03:49,900 [Guy] I mean, it's delicious. 111 00:03:49,900 --> 00:03:53,834 The cheese is so creamy and the avocado fits so well. 112 00:03:55,066 --> 00:03:56,600 And the patty's got a ton of flavor. 113 00:03:58,266 --> 00:04:01,066 That bread crushes. It's got great crumb. 114 00:04:01,066 --> 00:04:02,500 -Love it. Great job. -Awesome. 115 00:04:02,500 --> 00:04:03,667 [Cara] And we're ready for the griddle. 116 00:04:03,667 --> 00:04:06,066 It's a very fresh take on a burger. 117 00:04:06,066 --> 00:04:08,100 It's got a little earthiness to it from the beets. 118 00:04:08,100 --> 00:04:10,500 -[Guy] The cheese sauce should be illegal. -It really is. 119 00:04:10,500 --> 00:04:12,667 And it melts like on the burger. 120 00:04:12,667 --> 00:04:14,567 [man] These folks have been at it for a long time. 121 00:04:14,567 --> 00:04:16,667 What it's become is a really awesome and beautiful thing. 122 00:04:16,667 --> 00:04:19,400 I live in New York. I travel down every weekend. 123 00:04:19,400 --> 00:04:22,066 -I'm the first person at the door. -That's awesome. 124 00:04:22,066 --> 00:04:23,100 [Alex] Bacon cheddar melt. 125 00:04:23,100 --> 00:04:24,767 I'm having the bacon cheddar melt. 126 00:04:24,767 --> 00:04:28,166 It's marinated tempeh, caramelized onions 127 00:04:28,166 --> 00:04:30,400 and a cashew cheese sauce. I love it. 128 00:04:30,400 --> 00:04:32,467 -[Guy] What's up next? -Bacon cheddar melt. 129 00:04:32,467 --> 00:04:34,300 First, we're gonna make our marinated tempeh. 130 00:04:34,300 --> 00:04:36,266 -That's like the meat on the sandwich. -That's the meat of it. 131 00:04:36,266 --> 00:04:38,667 Get it in boiling water for 20 minutes, 132 00:04:38,667 --> 00:04:40,767 which kind of turns it into a sponge. 133 00:04:40,767 --> 00:04:42,166 Okay, let's make the marinade. 134 00:04:42,166 --> 00:04:43,166 [Cara] Extra virgin olive oil. 135 00:04:43,166 --> 00:04:44,467 Gluten free tamari. 136 00:04:44,467 --> 00:04:45,367 We're doing it today. 137 00:04:45,367 --> 00:04:47,166 Thank you. Gosh, thank you. 138 00:04:47,166 --> 00:04:49,700 [Cara] Agave nectar, nutritional yeast, 139 00:04:49,700 --> 00:04:51,467 ground mustard, black pepper. 140 00:04:51,467 --> 00:04:53,166 The tempeh is expanded. 141 00:04:53,166 --> 00:04:54,367 -[Guy] Dunk them once. -[Alex] Yep. 142 00:04:54,367 --> 00:04:56,467 [Cara] It's gonna soak up all that flavor. 143 00:04:56,467 --> 00:04:58,266 So here's our coconut bacon. 144 00:04:58,266 --> 00:04:59,667 Dark maple syrup. 145 00:04:59,667 --> 00:05:00,567 Liquid smoke. 146 00:05:00,567 --> 00:05:03,767 Tamari, nutritional yeast, sea salt. 147 00:05:03,767 --> 00:05:06,800 -Pour this over our... -[Guy] Dehydrated coconut. 148 00:05:06,800 --> 00:05:07,767 -Yep. -Yep. 149 00:05:07,767 --> 00:05:09,500 [Guy] You can definitely get the liquid smoke. 150 00:05:09,500 --> 00:05:10,800 Yep, you're gonna eat it like that? 151 00:05:10,800 --> 00:05:12,166 -You'll see. -I'll taste it. 152 00:05:12,166 --> 00:05:14,567 That gave me just like this little, "Wait, wait, wait! 153 00:05:14,567 --> 00:05:16,400 Uh, there's some bacon thing there." 154 00:05:16,400 --> 00:05:19,300 We do sell this on our website and at the front counters. 155 00:05:19,300 --> 00:05:21,066 -People buy it from all over the place. -[Cara] Yeah. 156 00:05:21,066 --> 00:05:23,266 -Bags of bacon. -[spookily] All over the place. 157 00:05:23,266 --> 00:05:26,266 Why did you become crazy Doc Brown from Back to the Future? 158 00:05:26,266 --> 00:05:28,066 "Oh, Marty!" 159 00:05:28,066 --> 00:05:29,367 Now we're gonna roast this down. 160 00:05:29,367 --> 00:05:31,266 [Cara] 325, it goes for about 30 minutes. 161 00:05:31,266 --> 00:05:33,300 We stir it every five to six. 162 00:05:33,300 --> 00:05:35,467 -Now we're gonna build our bacon cheddar melt. -Put it together. 163 00:05:35,467 --> 00:05:38,900 [Cara] We've got our marinated tempeh with some extra marinade. 164 00:05:38,900 --> 00:05:41,000 Get our bread ready. 165 00:05:41,000 --> 00:05:42,600 Butter both sides. 166 00:05:42,600 --> 00:05:44,400 That same cashew cheese sauce. 167 00:05:44,400 --> 00:05:46,266 Caramelized onions. 168 00:05:46,266 --> 00:05:47,867 And then we've got our coconut bacon. 169 00:05:47,867 --> 00:05:49,900 Griddle to perfection. 170 00:05:50,900 --> 00:05:52,900 We've got our bacon cheddar melt. 171 00:05:58,066 --> 00:05:59,600 [chuckles nervously] 172 00:05:59,600 --> 00:06:01,166 [laughing] 173 00:06:01,166 --> 00:06:02,900 If I let this go any longer, they're gonna... 174 00:06:02,900 --> 00:06:05,600 -Our heads are gonna pop off. -...self-combust. 175 00:06:05,600 --> 00:06:07,567 [Guy] It's almost like eating a patty melt. 176 00:06:07,567 --> 00:06:09,433 The key to it, in my opinion... 177 00:06:10,266 --> 00:06:11,900 -caramelized onion. -[Alex] Yes. 178 00:06:11,900 --> 00:06:14,467 The tempeh, wow, what a fantastic medium. 179 00:06:14,467 --> 00:06:16,033 I love the spongy technique. 180 00:06:16,667 --> 00:06:18,100 And the bacon. 181 00:06:18,100 --> 00:06:20,667 The smokiness and the balance that you put together with the marinade, 182 00:06:20,667 --> 00:06:21,667 it's flavor through the roof. 183 00:06:21,667 --> 00:06:23,467 Delicious, very creative. 184 00:06:23,467 --> 00:06:24,967 [Alex] Bacon cheddar melt. 185 00:06:24,967 --> 00:06:28,100 That smoky bacon is a perfect addition to that sandwich. 186 00:06:28,100 --> 00:06:30,400 Tempeh, they do it better than anybody else. 187 00:06:30,400 --> 00:06:32,266 [Cara] Got a kimchi rice bowl up. 188 00:06:32,266 --> 00:06:34,567 Nothing comes close to Seed to Sprout. Nothing. 189 00:06:34,567 --> 00:06:35,600 [Guy] You're pioneers. 190 00:06:35,600 --> 00:06:37,166 -[both] Thank you. -You really-- 191 00:06:37,166 --> 00:06:39,200 -And they answered together. -[both laughing] 192 00:06:41,200 --> 00:06:44,667 Coming up, we're visiting TOC champ Tiffani Faison... 193 00:06:44,667 --> 00:06:46,767 Everything she does, she does to the next level. 194 00:06:46,767 --> 00:06:48,667 ...serving up delicious southern charm. 195 00:06:48,667 --> 00:06:50,266 It's magic. It's so good. 196 00:06:50,266 --> 00:06:53,100 [Guy] ...and bringing real deal barbecue to Boston. 197 00:06:53,100 --> 00:06:55,800 -Textbook Texas book brisket. -Oh... 198 00:07:00,166 --> 00:07:04,000 So I'm here in Boston with the one and only Chef Michael Schlow. 199 00:07:04,000 --> 00:07:05,867 Now, Chef, I know where I'm taking you. 200 00:07:05,867 --> 00:07:08,567 I just don't exactly know where we are. 201 00:07:08,567 --> 00:07:09,900 -Well, we're in the Fenway neighborhood. -[Guy] Okay. 202 00:07:09,900 --> 00:07:10,967 [Michael] It's an emerging neighborhood. 203 00:07:10,967 --> 00:07:12,500 I know you have restaurants all over around here. 204 00:07:12,500 --> 00:07:14,567 [Michael] Yeah, not too far from here we've got to see Seamark. 205 00:07:14,567 --> 00:07:15,700 I'd love to go see his restaurant, 206 00:07:15,700 --> 00:07:18,000 but right now we're on our way to see the TOC champ, 207 00:07:18,000 --> 00:07:20,000 the one and only Chef Tiffani Faison. 208 00:07:20,000 --> 00:07:21,734 And this is Sweet Cheeks. 209 00:07:23,667 --> 00:07:24,533 Four-piece fried chickens, guys. 210 00:07:24,533 --> 00:07:27,000 Three in the window all day. Let's go! 211 00:07:27,000 --> 00:07:29,767 I drive two hours to come here because the food is so good. 212 00:07:29,767 --> 00:07:30,867 [man] The pulled chicken tray. 213 00:07:30,867 --> 00:07:32,667 [woman] We moved here from Texas, 214 00:07:32,667 --> 00:07:35,367 and then we found Sweet Cheeks and it's like coming home. 215 00:07:35,367 --> 00:07:37,600 [Guy] That's because Tournament of Champions champ 216 00:07:37,600 --> 00:07:39,700 and Triple G vet Chef Tiffani Faison 217 00:07:39,700 --> 00:07:42,100 is bringing legit southern flavor 218 00:07:42,100 --> 00:07:43,567 up north to New England. 219 00:07:43,567 --> 00:07:44,867 I've known Tiffani for a long time, 220 00:07:44,867 --> 00:07:46,400 and she's good at everything she does. 221 00:07:46,400 --> 00:07:48,800 Is it a southern menu or is it barbecue? 222 00:07:48,800 --> 00:07:50,400 Both. My mom was from the south, 223 00:07:50,400 --> 00:07:51,734 and this is the food my mom cooked. 224 00:07:51,734 --> 00:07:54,567 When I was homesick, there was nowhere I could eat in Boston 225 00:07:54,567 --> 00:07:56,867 that hit all the, like, home-heart notes that I wanted. 226 00:07:56,867 --> 00:07:57,767 [Guy] What are we gonna cook? 227 00:07:57,767 --> 00:07:59,300 -Fried chicken? -Oh, I love fried chicken. 228 00:07:59,300 --> 00:08:01,166 Four piece with the broccoli. 229 00:08:01,166 --> 00:08:03,600 You can't get this fried chicken anywhere else in Boston. 230 00:08:03,600 --> 00:08:06,767 The meat is really tender and it's seasoned beautifully. 231 00:08:06,767 --> 00:08:07,834 Okay, what are we making, Chef? 232 00:08:07,834 --> 00:08:10,600 A spice rub for our chicken. Salt, chicken powder. 233 00:08:10,600 --> 00:08:11,967 Chicken powder is my favorite. 234 00:08:11,967 --> 00:08:13,467 [Tiffani] Sugar, brown sugar, 235 00:08:13,467 --> 00:08:16,400 onion powder, garlic powder, mustard powder, 236 00:08:16,400 --> 00:08:19,800 cayenne, smoked papri, ancho chili, black pepper. 237 00:08:19,800 --> 00:08:21,100 -[Guy] Got it. -Smells good. 238 00:08:21,100 --> 00:08:22,333 [Tiffani] So now we make the dredge. 239 00:08:22,333 --> 00:08:25,300 Flour, the spice mix that we just made, a little extra salt. 240 00:08:25,300 --> 00:08:27,100 Very lightly flour this chicken. 241 00:08:27,100 --> 00:08:29,200 We just want to cure it in the flour 242 00:08:29,200 --> 00:08:31,667 and take a little bit of the moisture away from the chicken. 243 00:08:31,667 --> 00:08:33,200 -And how long is this gonna sit up? -Twelve hours. 244 00:08:33,200 --> 00:08:34,400 -What's our next step? -[Tiffani] The batter. 245 00:08:34,400 --> 00:08:37,600 Start with some buttermilk, eggs, pickle juice, hot sauce. 246 00:08:37,600 --> 00:08:39,300 -Our chicken rub that we made. -[Guy] Okay. 247 00:08:39,300 --> 00:08:40,867 [Tiffani] So all these guys go into the bath. 248 00:08:40,867 --> 00:08:41,967 This is our same dredge again? 249 00:08:41,967 --> 00:08:43,867 -[Tiffani] Exactly. -[Guy] Okay. Okay, I like this. 250 00:08:43,867 --> 00:08:45,500 [Michael] And what's the trick to getting that good bark? 251 00:08:45,500 --> 00:08:47,467 Keep the liquid on it. You don't let it drain too much. 252 00:08:47,467 --> 00:08:48,667 I want all these little crunchies. 253 00:08:48,667 --> 00:08:49,867 That's fine. We don't knock it off. 254 00:08:49,867 --> 00:08:51,667 I like how you're doing the dry hand, wet hand. 255 00:08:51,667 --> 00:08:54,266 And then I fry my hand and then I dip my hand in ranch. 256 00:08:54,266 --> 00:08:57,000 -And then I just, like, eat it off of my fingers. -[laughing] 257 00:08:57,000 --> 00:08:58,667 -[Guy] How long will this take to cook? -[Tiffani] Eight minutes. 258 00:08:58,667 --> 00:09:00,467 [Guy] And tell me about your mom's famous... 259 00:09:00,467 --> 00:09:02,200 -Broccoli cheese casserole. -[Guy] Broccoli cheese casserole. 260 00:09:02,200 --> 00:09:03,767 -It outsells mac and cheese. -No way. 261 00:09:03,767 --> 00:09:06,166 It is literally cream of mushroom soup. 262 00:09:06,166 --> 00:09:08,567 We put eggs in it. There's mayonnaise. 263 00:09:08,567 --> 00:09:11,467 Mix it together. Diced onions. Broccoli. 264 00:09:11,467 --> 00:09:13,467 -Blanch the broccoli ahead of time? -Yeah, ahead of time. 265 00:09:13,467 --> 00:09:16,166 Tons of cheddar cheese, some cracked black pepper. 266 00:09:16,166 --> 00:09:20,767 Pour this mix into a pan and we cook it for 45 minutes, about 350. 267 00:09:20,767 --> 00:09:22,867 Top it off with some like crumbled crackers, 268 00:09:22,867 --> 00:09:25,400 and then bake it again for another like five minutes. 269 00:09:25,400 --> 00:09:27,000 It's magic. It's so good. 270 00:09:27,000 --> 00:09:27,867 Let's put it together. 271 00:09:27,867 --> 00:09:29,066 [Tiffani] Chicken out of the hot tub. 272 00:09:29,066 --> 00:09:30,867 Then we put our shake on top of it. 273 00:09:30,867 --> 00:09:33,000 We have regular shake and then we have hot shake. 274 00:09:33,000 --> 00:09:34,667 -Oh, I can buy the shake? -You can buy the shake 275 00:09:34,667 --> 00:09:35,667 [Guy] Favorite piece of chicken? 276 00:09:35,667 --> 00:09:36,533 I'm gonna go with a thigh. 277 00:09:36,533 --> 00:09:40,100 [Guy] I am all the thing about the wing. 278 00:09:40,100 --> 00:09:42,934 Look at the crunchy niblet biscuit buttered stuff. 279 00:09:43,867 --> 00:09:45,033 -Mm. -That's delicious. 280 00:09:45,033 --> 00:09:47,200 [Guy] Really juicy. I mean, look at that. It's crying. 281 00:09:47,200 --> 00:09:50,400 -Drippy chicken. -Come on, bring the kids down for some drippy chicken. 282 00:09:51,166 --> 00:09:53,000 That's great, right? 283 00:09:53,000 --> 00:09:54,500 -[Tiffani] You don't like broccoli? -No, it's delicious. 284 00:09:54,500 --> 00:09:55,767 What's delicious about it 285 00:09:55,767 --> 00:09:58,900 is the ratio of everything else to broccoli. 286 00:09:58,900 --> 00:10:00,000 [laughter] 287 00:10:00,567 --> 00:10:02,700 Four-piece mild in the window. 288 00:10:02,700 --> 00:10:03,667 What's your favorite thing on the menu? 289 00:10:03,667 --> 00:10:05,767 Oh, the fried chicken for sure, hands down. 290 00:10:05,767 --> 00:10:08,467 I think it's the breading. And like just the light fry. 291 00:10:08,467 --> 00:10:11,000 The broccoli casserole has got great cheesy flavor. 292 00:10:11,000 --> 00:10:12,367 [man] Buttermilk biscuits. 293 00:10:12,367 --> 00:10:14,467 Is that a bucket of biscuits that just came by here? 294 00:10:14,467 --> 00:10:16,867 It is. With honey-whipped butter. 295 00:10:16,867 --> 00:10:18,867 It's like dessert. It's amazing. 296 00:10:18,867 --> 00:10:20,500 -[Michael] I love these... -Buttermilk biscuit. 297 00:10:20,500 --> 00:10:23,000 -Biscuit is nice, light, flaky. -Isn't that great? 298 00:10:23,000 --> 00:10:24,867 All right, hanging out with the one and only gangster, 299 00:10:24,867 --> 00:10:26,800 the Tournament of Champions champ herself, 300 00:10:26,800 --> 00:10:28,867 Tiffani Faison, Michael Schlow in Boston. 301 00:10:28,867 --> 00:10:30,467 Talk about a fish out of water. 302 00:10:30,467 --> 00:10:32,567 Barbecue here in New England. 303 00:10:32,567 --> 00:10:34,800 [Tiffani] Fresh brisket's coming out of the smoker. Let's go. 304 00:10:34,800 --> 00:10:38,100 -You get the brisket. -The burnt ends and then the sauce. 305 00:10:38,100 --> 00:10:39,500 Don't go anywhere. We got more coming up. 306 00:10:42,767 --> 00:10:43,667 We have regular shake 307 00:10:43,667 --> 00:10:44,567 and then we have hot shake. 308 00:10:44,567 --> 00:10:45,634 Will you shake it for me? 309 00:10:45,634 --> 00:10:47,567 I will shake it for almost anyone if they pay me. 310 00:10:47,567 --> 00:10:48,700 [laughter] 311 00:10:50,166 --> 00:10:52,600 Welcome back to Sweet Cheeks in Boston. 312 00:10:52,600 --> 00:10:54,967 Hanging out with my good friend Chef Michael Schlow 313 00:10:54,967 --> 00:10:58,300 and the one and only TOC champ Chef Tiffani Faison. 314 00:10:58,300 --> 00:10:59,367 She really is the champ. 315 00:10:59,367 --> 00:11:01,767 Everything she does, she does to the next level, 316 00:11:01,767 --> 00:11:04,667 and then also has to just throw her little redheaded twist to it. 317 00:11:04,667 --> 00:11:06,200 Table with farm salad. 318 00:11:06,200 --> 00:11:08,300 It's amazing that Chef Tiffani 319 00:11:08,300 --> 00:11:11,500 was able to bring flavors of the south up here. 320 00:11:11,500 --> 00:11:12,800 Very authentic barbecue. 321 00:11:12,800 --> 00:11:14,367 Big Papi in the window. 322 00:11:14,367 --> 00:11:15,634 Today I had the Big Papi. 323 00:11:15,634 --> 00:11:19,166 It's sliced brisket, fried onion rings, pickled jalapenos. 324 00:11:19,166 --> 00:11:20,567 [man] Mixed with the burnt ends, 325 00:11:20,567 --> 00:11:22,767 Big Papi is a legend here in Boston. 326 00:11:22,767 --> 00:11:24,467 So the sandwich held up to its name. 327 00:11:24,467 --> 00:11:25,867 We're making a sandwich called the Big Papi. 328 00:11:25,867 --> 00:11:28,100 There's a baseball player in this area. 329 00:11:28,100 --> 00:11:30,367 -Like the ball? -Yeah, and the guy and the thing. 330 00:11:30,367 --> 00:11:32,867 -Oh, the touchdown. -Yeah, touchdown, that's it. 331 00:11:32,867 --> 00:11:34,400 When it comes to brisket... 332 00:11:34,400 --> 00:11:36,967 -Do not risk-- -...I really I think you have to go prime. 333 00:11:36,967 --> 00:11:38,266 Don't mess around. 334 00:11:38,266 --> 00:11:39,500 We score it all the way through, 335 00:11:39,500 --> 00:11:41,500 -salt it and pepper. -And liberally. 336 00:11:41,500 --> 00:11:43,767 I'm surprised, though, that you're using a pre-ground pepper. 337 00:11:43,767 --> 00:11:46,667 [Tiffani] It's a mix of pre-ground and toasted and ground. 338 00:11:46,667 --> 00:11:48,867 -I can't get it to like the consistency that I need... -Right. 339 00:11:48,867 --> 00:11:50,166 ...to get the bark. 340 00:11:50,166 --> 00:11:51,567 Told you there was gonna be a little redheaded trick in there. 341 00:11:51,567 --> 00:11:53,266 -That I will steal. -[laughs] 342 00:11:53,266 --> 00:11:54,667 [Tiffani] Straight to the smoker. 343 00:11:54,667 --> 00:11:57,200 -[Guy] What kind of wood? -[Tiffani] White oak, for about 12 hours. 344 00:11:57,200 --> 00:11:59,066 About 180 degrees. 345 00:11:59,066 --> 00:12:00,767 We bring it out. We, like, wrap it and we cool it. 346 00:12:00,767 --> 00:12:03,266 We'll slice it and preserve a portion of it for our burnt ends. 347 00:12:03,266 --> 00:12:05,367 -We're doing burnt ends from this? -Yes! 348 00:12:05,367 --> 00:12:07,266 -[Guy] Cubing it out. -Any of our brisket scraps 349 00:12:07,266 --> 00:12:08,767 just go straight into the burnt ends-- 350 00:12:08,767 --> 00:12:10,567 [Guy] We don't like to call 'em scraps. 351 00:12:10,567 --> 00:12:12,200 -Any of our, um... -End pieces. 352 00:12:12,200 --> 00:12:13,867 -...the angel's share. -I like "angel's share." 353 00:12:13,867 --> 00:12:15,367 [Tiffani] We cover it in our barbecue sauce. 354 00:12:15,367 --> 00:12:17,967 Let that sit in the oven for about 25 minutes. 355 00:12:17,967 --> 00:12:19,467 [Guy] All right, let's go. Barbecue sauce. 356 00:12:19,467 --> 00:12:21,100 [Tiffani] Worcestershire sauce, white vinegar, 357 00:12:21,100 --> 00:12:23,767 apple juice, ketchup, yellow mustard, 358 00:12:23,767 --> 00:12:25,767 -add a little bit of molasses. -[Guy] There you go. 359 00:12:25,767 --> 00:12:27,367 [Tiffani] Brown sugar, ancho chili powder. 360 00:12:27,367 --> 00:12:29,100 -Paprika, cayenne. -Cumin? 361 00:12:29,100 --> 00:12:32,867 Yep. Dried mustard, coriander, onion powder, garlic powder, 362 00:12:32,867 --> 00:12:34,100 freshly ground black pepper. 363 00:12:34,100 --> 00:12:36,367 And we let this simmer for about 45 minutes. 364 00:12:36,367 --> 00:12:39,066 Once it's ready, we add pineapple juice and citric acid. 365 00:12:39,066 --> 00:12:40,467 What else goes on this Papi? 366 00:12:40,467 --> 00:12:42,266 -Jalapeno goo. -Jalapeno what? 367 00:12:42,266 --> 00:12:44,000 -Goo. -Oh, we got to make some goo. 368 00:12:44,000 --> 00:12:46,567 [Tiffani] Smoked jalapenos, caramelized garlic and onions, 369 00:12:46,567 --> 00:12:48,367 mayonnaise, salt, cream cheese. 370 00:12:48,367 --> 00:12:49,967 -On here. -[blender whirring] 371 00:12:49,967 --> 00:12:53,266 Maybe if you had arthritis, you could smear it on there and make it feel better. 372 00:12:53,266 --> 00:12:56,900 Honestly, I would smear this on anything. 373 00:12:56,900 --> 00:12:59,600 -That's delicious. -At Flavor Town Chiropractic, we recommend... 374 00:12:59,600 --> 00:13:00,900 [both laughing] 375 00:13:00,900 --> 00:13:02,667 -Sore shoulder? Arthritis? -Goo. 376 00:13:02,667 --> 00:13:03,667 Apply the goo. 377 00:13:03,667 --> 00:13:04,867 -[laughs] -Really good. 378 00:13:04,867 --> 00:13:05,800 -Delicious. -Love it. 379 00:13:05,800 --> 00:13:07,266 We're going to start building our Big Papi. 380 00:13:07,266 --> 00:13:09,400 -[Guy] Look at that. Gorgeous. -[Tiffani] Thank you. 381 00:13:09,400 --> 00:13:10,600 -Oh, the brisket. -[laughing] 382 00:13:10,600 --> 00:13:12,867 Slather our jalapeno cream cheese. while you put some on 383 00:13:12,867 --> 00:13:14,333 -[Guy] Why don't you put some on? -[laughs] 384 00:13:14,333 --> 00:13:16,800 I'm going to give you guys obviously like the best piece of the brisket. 385 00:13:16,800 --> 00:13:18,567 -Look at that smoke ring. Huh? -Oh, yeah. 386 00:13:18,567 --> 00:13:20,867 -[Tiffani] That goes right on the bottom. -[Guy] Oh! 387 00:13:20,867 --> 00:13:23,300 [Tiffani] Burnt ends, nice and crispy, nice and saucy. 388 00:13:23,300 --> 00:13:25,367 Onion rings, pickled jalapenos. 389 00:13:25,367 --> 00:13:27,200 If you're gonna name something the Big Papi, 390 00:13:27,200 --> 00:13:29,367 it better well live up to it in this town. 391 00:13:29,367 --> 00:13:31,367 -[Michael] Look at that. -It's an indulgent sandwich. 392 00:13:31,367 --> 00:13:33,066 [Guy] All right, here we go. 393 00:13:33,066 --> 00:13:34,700 -[Michael] Mm. -[Guy] Mm. 394 00:13:34,700 --> 00:13:37,467 That's amazing. It's spicy, it's creamy, it's fatty. 395 00:13:37,467 --> 00:13:39,800 -Hey, wait, wait, wait, I'm right here. -Oh, sorry. 396 00:13:39,800 --> 00:13:41,100 Oh, you're still talking about the sandwich. 397 00:13:41,100 --> 00:13:42,166 Still sandwich, yeah. That is great. 398 00:13:42,166 --> 00:13:45,600 I mean, the brisket is textbook Texas book brisket. 399 00:13:45,600 --> 00:13:47,166 Oh, we'll take it. 400 00:13:47,166 --> 00:13:49,500 [Guy] I mean, it is juicy. Look at that. Love the bark. 401 00:13:49,500 --> 00:13:50,900 I get the texture of the black pepper, 402 00:13:50,900 --> 00:13:52,767 the flavor of the black pepper. 403 00:13:52,767 --> 00:13:56,800 The burnt ends are spot on, candied and crunchy. 404 00:13:58,066 --> 00:14:00,166 Wow, the barbecue sauce, money. 405 00:14:00,166 --> 00:14:01,400 -[Guy and Michael] The goo. -[Tiffani] Goo. 406 00:14:01,400 --> 00:14:02,767 I love the jalapenos in there. 407 00:14:02,767 --> 00:14:04,567 That is one of the best sandwiches I've ever had. 408 00:14:04,567 --> 00:14:06,767 -Come on. -I'm dead serious. It is so good. 409 00:14:06,767 --> 00:14:08,467 [Tiffani] And up two more Big Papis. 410 00:14:08,467 --> 00:14:09,700 [man] The brisket was tender. 411 00:14:09,700 --> 00:14:12,066 The onions and jalapenos go together like champs. 412 00:14:12,066 --> 00:14:13,367 That meat is just unbelievable. 413 00:14:13,367 --> 00:14:14,667 You have to finish the whole thing. 414 00:14:14,667 --> 00:14:15,767 Don't you worry about that. 415 00:14:15,767 --> 00:14:17,867 Please drop pasta for mac and cheese. 416 00:14:17,867 --> 00:14:20,600 You truly can't be sad when you're at Sweet Cheeks. It's great. 417 00:14:20,600 --> 00:14:22,100 Rockstar. Legendary. 418 00:14:22,100 --> 00:14:23,567 -Delicious, delicious. -Thanks, boss. Appreciate you. 419 00:14:23,567 --> 00:14:24,767 So nice to see you. 420 00:14:27,066 --> 00:14:28,667 -[Guy] Coming up... -All right. You ready? 421 00:14:28,667 --> 00:14:29,767 Are you ready? 422 00:14:29,767 --> 00:14:32,367 ...a funky joint in San Luis Obispo, California... 423 00:14:32,367 --> 00:14:34,000 -Have you ever seen a restaurant like this? -No. 424 00:14:34,000 --> 00:14:37,066 ...all about choosing your own culinary adventure. 425 00:14:37,066 --> 00:14:38,467 If you didn't name the place Taste!, 426 00:14:38,467 --> 00:14:40,166 you would have just named it Flavor Bomb. 427 00:14:40,166 --> 00:14:41,700 It's like what goes off in here. 428 00:14:46,266 --> 00:14:49,767 I'm here in San Luis Obispo, California, on Broad Street, 429 00:14:49,767 --> 00:14:51,867 right between the airport and downtown. 430 00:14:51,867 --> 00:14:54,166 You know when you go to the south and you get a meet and three? 431 00:14:54,166 --> 00:14:56,967 Well, this joint I'm gonna check out, husband and wife team, 432 00:14:56,967 --> 00:14:58,734 they're doing the meat and three in just their own way. 433 00:14:58,734 --> 00:15:00,133 Let's see, they've got Brussels, 434 00:15:00,133 --> 00:15:02,467 they've got fries, they've got salads, sliders, 435 00:15:02,467 --> 00:15:04,266 mac and cheese in all different ways, 436 00:15:04,266 --> 00:15:07,567 and you can get one, two, three or four items on a plate. 437 00:15:07,567 --> 00:15:09,767 I mean, it just makes me hungry thinking of the combinations. 438 00:15:09,767 --> 00:15:11,467 This is Taste! 439 00:15:11,467 --> 00:15:14,033 Find me. Cheeseburger in Paradise. 440 00:15:14,033 --> 00:15:16,567 If you can't decide what you want to eat, come to Taste! 441 00:15:16,567 --> 00:15:18,667 The menu has everything you could ever want. 442 00:15:18,667 --> 00:15:20,767 Two Tips o' Argentina going down. 443 00:15:20,767 --> 00:15:22,166 [man] You can do like a mac and cheese, 444 00:15:22,166 --> 00:15:23,867 you can do a burger, you can do a salad, 445 00:15:23,867 --> 00:15:26,500 and you can mix and match and make it like your own dinner. 446 00:15:26,500 --> 00:15:29,467 [Guy] Because owners Gretchen Lemiere and her husband Scott, 447 00:15:29,467 --> 00:15:32,400 well, they know a thing or two about picky eaters. 448 00:15:32,400 --> 00:15:34,667 I can't decide what I want to eat. Ever. 449 00:15:34,667 --> 00:15:37,467 So here, you can get a little bit of everything. 450 00:15:37,467 --> 00:15:38,867 Not one plate's the same. 451 00:15:38,867 --> 00:15:39,934 Oh, my gosh. 452 00:15:39,934 --> 00:15:41,934 It just became our family business and our love. 453 00:15:41,934 --> 00:15:43,734 I got a quartet up. 454 00:15:43,734 --> 00:15:45,166 Whenever I'm traveling elsewhere, 455 00:15:45,166 --> 00:15:46,834 I'm like, "I just want to go somewhere like Taste! 456 00:15:46,834 --> 00:15:48,367 where I can get a bunch of different things." 457 00:15:48,367 --> 00:15:50,567 Warm up the flatbread for the kofta. 458 00:15:50,567 --> 00:15:52,734 The lamb kofta is amazing. 459 00:15:52,734 --> 00:15:55,066 It has a variety of Mediterranean spices. 460 00:15:55,066 --> 00:15:59,166 With tapenade and the hummus, which are both made in-house 461 00:15:59,166 --> 00:16:01,467 So we're starting out with our lamb koftas. 462 00:16:01,467 --> 00:16:03,767 -So first, we're gonna make our spice blend. -Okay. 463 00:16:03,767 --> 00:16:06,567 [Gretchen] Red onions, cilantro and parsley, 464 00:16:06,567 --> 00:16:09,266 salt, toasted coriander, cumin, 465 00:16:09,266 --> 00:16:11,867 granulated garlic, chipotles and adobo. 466 00:16:11,867 --> 00:16:13,567 -That we did blend up beforehand. -Ooh! 467 00:16:13,567 --> 00:16:15,133 [Gretchen] Then we're gonna kick it up. 468 00:16:16,066 --> 00:16:17,567 [Guy] Mixed into the ground lamb. 469 00:16:17,567 --> 00:16:19,834 [Gretchen] Divide it into portions for grilling time. 470 00:16:19,834 --> 00:16:20,767 [Guy] What comes with that? 471 00:16:20,767 --> 00:16:23,266 Hummus, tapenade and our homemade flatbread. 472 00:16:23,266 --> 00:16:24,467 -We make-- -Overachiever. 473 00:16:24,467 --> 00:16:26,734 [Gretchen] So we're now going to make our flatbread dough. 474 00:16:26,734 --> 00:16:30,200 Warm water, yeast, sugar. Let it do its thing. 475 00:16:30,200 --> 00:16:35,467 All-purpose flour, allspice, salt, parsley and tarragon. 476 00:16:35,467 --> 00:16:37,100 Give that a little whirl. 477 00:16:37,100 --> 00:16:38,567 -Go ahead with our happy yeast water. -The yeast water. 478 00:16:38,567 --> 00:16:40,133 -[Guy] Okay. -[Gretchen] Olive oil. 479 00:16:40,133 --> 00:16:42,266 Let it sit and proof away. 480 00:16:42,266 --> 00:16:44,600 Roll it out and throw it on the grill. 481 00:16:44,600 --> 00:16:46,266 -What else are we gonna make? -[Gretchen] Our hummus. 482 00:16:46,266 --> 00:16:47,467 Hummina, hummina, hummina. 483 00:16:47,467 --> 00:16:49,667 [Gretchen] Chickpeas, tahini. 484 00:16:49,667 --> 00:16:54,767 Sesame oil, garlic, lemon juice, water, salt, paprika. 485 00:16:54,767 --> 00:16:55,800 That's it. 486 00:16:57,500 --> 00:16:59,000 Delicious. 487 00:16:59,000 --> 00:17:00,200 What's in the olive tapenade? 488 00:17:00,200 --> 00:17:02,033 [Gretchen] Olives and garlic. 489 00:17:02,033 --> 00:17:04,033 And then we use a little bit of the olive brine. 490 00:17:04,033 --> 00:17:05,500 There you go. 491 00:17:05,500 --> 00:17:07,367 -Let's build it. -All right. You ready? 492 00:17:07,367 --> 00:17:08,533 Are you ready? 493 00:17:08,533 --> 00:17:11,467 [Gretchen] We got our warm flatbread and our meatballs. 494 00:17:11,467 --> 00:17:13,266 I like to make a little sandwich. 495 00:17:13,266 --> 00:17:15,600 -[Guy] You think this is my first rodeo? -Now you're doing it. 496 00:17:17,300 --> 00:17:20,300 Typically, kofta isn't that flavorful. 497 00:17:20,300 --> 00:17:22,867 Delicious, juicy, nice char, 498 00:17:22,867 --> 00:17:26,500 delicious flatbread, just even by itself. 499 00:17:26,500 --> 00:17:31,166 Solid hummus, tangy, not too olive-y, too garlicky tapenade. 500 00:17:31,166 --> 00:17:34,667 So if that's the precursor to the rest of what I'm expecting, 501 00:17:34,667 --> 00:17:35,767 I gotta put on a seatbelt. 502 00:17:35,767 --> 00:17:37,600 Here is the lamb kofta. 503 00:17:37,600 --> 00:17:42,033 -The lamb is super tender, seasoned really well. -It's excellent. 504 00:17:42,033 --> 00:17:43,567 -[Guy] You ever seen a restaurant like this? -No. 505 00:17:43,567 --> 00:17:45,166 [man] Big menu, lots of choices. 506 00:17:45,166 --> 00:17:47,567 Any thought of Scantron? 507 00:17:47,567 --> 00:17:50,033 [Gretchen] Dirty Bird slider going in the window. 508 00:17:50,033 --> 00:17:53,166 Seventy-six menu items. 509 00:17:53,166 --> 00:17:55,533 Somebody here has problems. 510 00:17:57,667 --> 00:17:59,000 Have you ever had anybody do the math? 511 00:17:59,000 --> 00:18:00,266 How many different combinations? 512 00:18:00,266 --> 00:18:01,867 No, we've talked about it, though. 513 00:18:01,867 --> 00:18:03,500 If I do my calculations, 514 00:18:03,500 --> 00:18:05,000 and I'm kind of known for my numbers, 515 00:18:05,000 --> 00:18:07,367 I'm gonna say there's, like, 516 00:18:07,367 --> 00:18:12,600 6,765,201. 517 00:18:12,600 --> 00:18:14,266 Off the cuff. I could be off by one or two. 518 00:18:14,266 --> 00:18:16,367 And a quartet with sweet potato fries. 519 00:18:16,367 --> 00:18:17,967 Tip o' Argentina lamb burger. 520 00:18:17,967 --> 00:18:19,200 Like if you can't find something on the menu, 521 00:18:19,200 --> 00:18:20,467 -you got problems. -You got problems. 522 00:18:20,467 --> 00:18:23,000 Three minutes on the Tip o' Argentina. 523 00:18:23,000 --> 00:18:25,767 If you're coming to San Luis Obispo, you need to try a tri-tip. 524 00:18:25,767 --> 00:18:27,467 [man] It's really a staple for this area. 525 00:18:27,467 --> 00:18:28,867 It's kind of a leaner cut of meat. 526 00:18:28,867 --> 00:18:31,834 Gretchen does such a killer job with their seasoning 527 00:18:31,834 --> 00:18:34,734 that I always get that sandwich when I come here. 528 00:18:34,734 --> 00:18:36,934 -What are we into now? -Spice blend for our tri-tip. 529 00:18:36,934 --> 00:18:38,400 One of my favorite cuts of meat. 530 00:18:38,400 --> 00:18:39,400 [Gretchen] Kosher salt. 531 00:18:39,400 --> 00:18:43,266 Black pepper, seasoned salt, steak seasoning. 532 00:18:43,266 --> 00:18:44,667 -Sugar. -Wow. 533 00:18:44,667 --> 00:18:47,266 Granulated garlic and dried parsley. 534 00:18:47,266 --> 00:18:49,367 This is my secret seasoning. 535 00:18:49,367 --> 00:18:51,066 -We won't tell anybody. -Now it isn't a secret anymore. 536 00:18:51,066 --> 00:18:52,266 We won't tell anybody. Nobody's gonna know. 537 00:18:52,266 --> 00:18:54,200 Let it sit for a couple hours. 538 00:18:54,200 --> 00:18:55,967 [Guy] And we're gonna grill this first? 539 00:18:55,967 --> 00:18:58,667 [Gretchen] Yep. So we're gonna mark it off, let it rest. 540 00:18:58,667 --> 00:19:00,166 And what else goes on this slider? 541 00:19:00,166 --> 00:19:01,934 -Chimichurri. -Chimichurri! 542 00:19:01,934 --> 00:19:06,166 [Gretchen] Cilantro and parsley, white onion, garlic, 543 00:19:06,166 --> 00:19:08,867 Chili flakes, dried oregano. 544 00:19:08,867 --> 00:19:11,433 -Red wine vinegar, lemon juice. -Okay. 545 00:19:12,066 --> 00:19:14,100 [Gretchen] Salt, black pepper. 546 00:19:14,100 --> 00:19:16,000 -[Guy] Extra virgin olive oil. -Olive oil. 547 00:19:16,000 --> 00:19:17,934 -Chimichurri's done. -What else we got to put with this? 548 00:19:17,934 --> 00:19:18,700 Garlic aioli. 549 00:19:18,700 --> 00:19:21,867 Mayo, kosher salt, white pepper, 550 00:19:21,867 --> 00:19:25,133 granulated garlic, fresh garlic, lemon juice. 551 00:19:25,133 --> 00:19:26,567 If you didn't name the place Taste!, 552 00:19:26,567 --> 00:19:28,100 you would have just named it Flavor Bomb. 553 00:19:28,100 --> 00:19:30,266 -[Gretchen] Flavor. -It's like what goes off in here. 554 00:19:30,266 --> 00:19:32,367 The tri-tip is marked, 555 00:19:32,367 --> 00:19:34,100 and now we're gonna take a slice. 556 00:19:34,100 --> 00:19:35,533 -Against the grain. -Yep. 557 00:19:35,533 --> 00:19:38,634 -And throw it on. -I'm gonna add a little bit of our house seasoning. 558 00:19:39,934 --> 00:19:41,500 Toasted brioche. 559 00:19:41,500 --> 00:19:44,400 [Gretchen] Garlic aioli, chimichurri, 560 00:19:44,400 --> 00:19:47,000 tri-tip, tomato, fresh greens, 561 00:19:47,000 --> 00:19:49,800 and then we're gonna serve it with our crispy Brussels. 562 00:19:55,166 --> 00:19:56,667 [Guy] Tri-tip's cooked perfectly. 563 00:19:56,667 --> 00:19:58,467 Chimichurri is full of flavor. 564 00:19:58,467 --> 00:20:00,100 Aioli's spot on. 565 00:20:00,767 --> 00:20:03,233 This Brussels sprout concoction. 566 00:20:04,467 --> 00:20:07,300 Balsamic, bacon, goat cheese. 567 00:20:07,300 --> 00:20:08,767 Boom, boom, boom. 568 00:20:08,767 --> 00:20:13,367 You're gonna be happy with having four or five big bites of the tri-tip. 569 00:20:13,367 --> 00:20:15,266 And then something else. 570 00:20:15,266 --> 00:20:17,500 So I see some of the method of the madness. 571 00:20:17,500 --> 00:20:19,667 -I still think it's madness. -[laughing] 572 00:20:19,667 --> 00:20:21,934 -[Scott] The Tip o' Argentina. -Tri-tip's amazing. 573 00:20:21,934 --> 00:20:23,734 I love the creamy garlic aioli, 574 00:20:23,734 --> 00:20:26,166 and it just all really balances nicely. 575 00:20:26,166 --> 00:20:27,734 Salmon salad. 576 00:20:27,734 --> 00:20:31,133 It's just a family favorite from the kids all the way up to the grandparents. 577 00:20:31,133 --> 00:20:33,467 I can only imagine when you get another wild hare 578 00:20:33,467 --> 00:20:34,667 what ends up on the menu. 579 00:20:34,667 --> 00:20:35,667 [laughing] 580 00:20:35,667 --> 00:20:36,900 [Guy] You're a blast. 581 00:20:37,600 --> 00:20:39,834 Was that a road trip or what? 582 00:20:39,834 --> 00:20:40,967 But don't worry. 583 00:20:40,967 --> 00:20:43,467 There's plenty more joints all over this great country. 584 00:20:43,467 --> 00:20:46,600 I'll be looking for you next time on Triple D. 585 00:20:46,600 --> 00:20:48,767 -How much is that? -Fifteen-- 16 bucks. 586 00:20:48,767 --> 00:20:51,166 It was 15, and then you looked at me and it went 16. 587 00:20:51,166 --> 00:20:52,467 We just had a menu change. 588 00:20:52,467 --> 00:20:53,467 Wait, Kim. 589 00:20:53,467 --> 00:20:55,367 -It's $15.50. -See, right-- 590 00:20:55,367 --> 00:20:57,300 Now it's down to $15.50. 591 00:20:57,300 --> 00:20:58,367 On sale today. 592 00:20:58,367 --> 00:20:59,567 Just for you, Guy.