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I'm Guy Fieri
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and we're rolling out,
looking for America's greatest
diners, drive-ins and dives.
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This trip...
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Thank you. Gosh, thank you.
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...we're covering the bases...
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Boom, boom, boom.
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...with grand slam sandwiches.
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It's spicy,
it's creamy, it's fatty.
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-Hey, wait, wait, wait,
I'm right here.
-Oh, sorry.
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[Guy] There's a
you-gotta-go-try a tri-tip
in San Luis Obispo.
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Overachiever.
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A Boston barbecue super stack
from a TOC champ.
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-It's an indulgent sandwich.
-[Guy] Delicious.
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And in New Jersey...
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If I let this go any longer,
they're gonna...
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-Our heads are gonna pop off.
-...self-combust.
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[Guy] ...burger and bacon
minus the meat...
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That gave me just like this
little, "Wait, wait, wait!"
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...but plusing up
the taste factor.
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You're pioneers.
It's flavor through the roof.
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That's all
right here, right now
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on
Diners, Drive-Ins and Dives.
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[opening theme music playing]
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I love what is happening
in the food revolution.
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I mean, I'm right
in the center of it,
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and I'm seeing people
try different ethnicities
of food, styles of cooking.
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I mean, really embracing it.
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One of my favorites
is to see what people
are thinking about
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vegan and vegetarian cooking.
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And it's changed dramatically
from what I was eating
as a kid in the '70s and '80s.
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So here I am
at Avon-By-The-Sea
in New Jersey,
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checking out a place
where these two nutritionists
that have come together
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with this plant-based cafe
that is just rocking the town.
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This is Seed to Sprout.
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-Golden.
-Chocolate chip.
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Everything on the menu
is top notch.
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Food that's just really
soul-nourishing.
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[Cara] Got a chorizo
hash bowl up.
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They're magicians.
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They taught me everything
I know about plant-based food.
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[Guy] And Alex Mazzucca
and Cara Duarr
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have been the town's
vegan ambassadors
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since they opened this shop
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in 2012.
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-Most of our customers
are not vegan at all.
-[Cara] No.
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-Like maybe 10%.
-Our top customers
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just want to come here
for a delicious meal
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that makes them
feel really good
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that they know
is loaded with nutrients.
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-[Guy] You cater?
-[both] Yes.
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It's like in harmony.
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It's like a doo wop band.
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-We finish each other's
sentences constantly.
-Yeah.
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-Oh, this should be
just hysterical then.
-It's gonna be great.
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[Guy] What are
we making today?
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Our California burger
is our number-one seller.
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You got
a California burger melt.
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[woman] It's got
the beet burger,
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cashew cream and the greens.
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When I first had it here,
it was like, wow,
this is so good.
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We're gonna start by making
our beet burger patties.
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-Shredded raw beets.
-Everything's organic.
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[Cara] Cooked brown rice.
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Diced yellow onion,
raw sunflower seeds.
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-The nooch.
-Nutritional yeast extract.
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Garlic, Italian seasoning,
tamari.
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-You could have it
today or tamari.
-Exactly.
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Extra virgin olive oil.
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Agave nectar, sea salt.
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A little black pepper.
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Pulp it up a couple of times.
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[Guy] It does
look like ground beef.
I'll give you that much.
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[Cara] Yeah, it's pretty wild.
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A little mold.
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There's no mold on that.
We're forming it.
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[Cara] Zero mold.
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[Guy] In the oven
at what temp?
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[Cara] 375 for 20 minutes.
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-Now we're gonna make
our cashew cheese sauce.
-Okay.
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Organic raw cashews,
nutritional yeast.
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[Alex] A lot of it.
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[Cara] I mean,
that's where our cheesy flavor
is coming from.
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And your jokes.
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Obviously.
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Sea salt.
We use filtered water
for everything.
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Extra virgin olive oil
and apple cider vinegar.
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-Drop the hammer, Cole.
-Boom!
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That's all she wrote.
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It sets up in the fridge.
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-What do you think?
-Is it better than yours?
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It's better than mine.
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[Alex] Oh!
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-It's the ACV.
-Needs that acid.
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Note to self: "Add ACV."
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[Cara] We're gonna
build our sandwich.
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A homemade coconut butter.
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[Guy] What type
of bread is this?
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Brown rice flour,
millet flour, flax.
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Hit one side
with our cashew cheese sauce,
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one side with mashed avocado.
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Pickled onions on. Tomato.
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Our burger on there. Sprouts.
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We just like to get everything
kind of warm and married
together on the griddle.
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When you say it,
do you have to go...
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-I could try not to.
-Okay, try it.
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I'm telling you she can't.
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-We...
-[laughter]
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[Cara] Get after it.
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Drum roll...
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[Guy] I mean, it's delicious.
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The cheese is so creamy
and the avocado fits so well.
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And the patty's
got a ton of flavor.
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That bread crushes.
It's got great crumb.
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-Love it. Great job.
-Awesome.
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[Cara] And we're ready
for the griddle.
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It's a very fresh take
on a burger.
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It's got a little earthiness
to it from the beets.
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-[Guy] The cheese sauce
should be illegal.
-It really is.
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And it melts like
on the burger.
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[man] These folks have been
at it for a long time.
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What it's become
is a really awesome
and beautiful thing.
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I live in New York.
I travel down every weekend.
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-I'm the first person
at the door.
-That's awesome.
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[Alex] Bacon cheddar melt.
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I'm having
the bacon cheddar melt.
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It's marinated tempeh,
caramelized onions
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and a cashew cheese sauce.
I love it.
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-[Guy] What's up next?
-Bacon cheddar melt.
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First, we're gonna make
our marinated tempeh.
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-That's like the meat
on the sandwich.
-That's the meat of it.
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Get it in boiling water
for 20 minutes,
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which kind of turns it
into a sponge.
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Okay, let's make the marinade.
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[Cara] Extra virgin olive oil.
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Gluten free tamari.
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We're doing it today.
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Thank you. Gosh, thank you.
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[Cara] Agave nectar,
nutritional yeast,
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ground mustard, black pepper.
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The tempeh is expanded.
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-[Guy] Dunk them once.
-[Alex] Yep.
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[Cara] It's gonna soak up
all that flavor.
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So here's our coconut bacon.
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Dark maple syrup.
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Liquid smoke.
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Tamari, nutritional yeast,
sea salt.
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-Pour this over our...
-[Guy] Dehydrated coconut.
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-Yep.
-Yep.
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[Guy] You can definitely
get the liquid smoke.
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Yep, you're gonna
eat it like that?
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-You'll see.
-I'll taste it.
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That gave me just like this
little, "Wait, wait, wait!
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Uh, there's some
bacon thing there."
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We do sell this on our website
and at the front counters.
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-People buy it
from all over the place.
-[Cara] Yeah.
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-Bags of bacon.
-[spookily] All over
the place.
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Why did you become
crazy Doc Brown
from Back to the Future?
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"Oh, Marty!"
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Now we're gonna
roast this down.
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[Cara] 325, it goes
for about 30 minutes.
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We stir it every five to six.
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-Now we're gonna build
our bacon cheddar melt.
-Put it together.
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[Cara] We've got
our marinated tempeh
with some extra marinade.
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Get our bread ready.
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Butter both sides.
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That same cashew cheese sauce.
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Caramelized onions.
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And then
we've got our coconut bacon.
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Griddle to perfection.
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We've got our
bacon cheddar melt.
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[chuckles nervously]
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[laughing]
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If I let this go any longer,
they're gonna...
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-Our heads are gonna pop off.
-...self-combust.
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[Guy] It's almost like
eating a patty melt.
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The key to it,
in my opinion...
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-caramelized onion.
-[Alex] Yes.
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The tempeh, wow,
what a fantastic medium.
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I love the spongy technique.
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And the bacon.
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The smokiness and the balance
that you put together
with the marinade,
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it's flavor through the roof.
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Delicious, very creative.
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[Alex] Bacon cheddar melt.
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That smoky bacon
is a perfect addition
to that sandwich.
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Tempeh, they do it
better than anybody else.
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[Cara] Got a kimchi
rice bowl up.
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Nothing comes close
to Seed to Sprout. Nothing.
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[Guy] You're pioneers.
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-[both] Thank you.
-You really--
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-And they answered together.
-[both laughing]
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Coming up, we're visiting
TOC champ Tiffani Faison...
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Everything she does,
she does to the next level.
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...serving up
delicious southern charm.
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It's magic. It's so good.
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[Guy] ...and bringing
real deal barbecue to Boston.
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-Textbook Texas book brisket.
-Oh...
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So I'm here in Boston
with the one and only
Chef Michael Schlow.
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Now, Chef, I know
where I'm taking you.
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I just don't exactly know
where we are.
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-Well, we're in
the Fenway neighborhood.
-[Guy] Okay.
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[Michael] It's an
emerging neighborhood.
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I know you have restaurants
all over around here.
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[Michael] Yeah,
not too far from here
we've got to see Seamark.
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I'd love to go
see his restaurant,
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but right now
we're on our way
to see the TOC champ,
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the one and only
Chef Tiffani Faison.
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And this is Sweet Cheeks.
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Four-piece fried chickens,
guys.
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Three in the window all day.
Let's go!
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I drive two hours to come here
because the food is so good.
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[man] The pulled chicken tray.
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[woman] We moved here
from Texas,
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and then we found Sweet Cheeks
and it's like coming home.
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[Guy] That's because
Tournament of Champions champ
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00:07:37,600 --> 00:07:39,700
and Triple G vet
Chef Tiffani Faison
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is bringing legit
southern flavor
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up north to New England.
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I've known Tiffani
for a long time,
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and she's good
at everything she does.
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Is it a southern menu
or is it barbecue?
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Both. My mom
was from the south,
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and this is the food
my mom cooked.
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When I was homesick,
there was nowhere
I could eat in Boston
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that hit all the, like,
home-heart notes
that I wanted.
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[Guy] What are we gonna cook?
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-Fried chicken?
-Oh, I love fried chicken.
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Four piece with the broccoli.
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You can't
get this fried chicken
anywhere else in Boston.
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The meat is really tender
and it's seasoned beautifully.
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Okay, what are
we making, Chef?
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A spice rub for our chicken.
Salt, chicken powder.
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Chicken powder is my favorite.
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[Tiffani] Sugar, brown sugar,
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onion powder, garlic powder,
mustard powder,
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cayenne, smoked papri,
ancho chili, black pepper.
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-[Guy] Got it.
-Smells good.
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[Tiffani] So now
we make the dredge.
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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.