1 00:00:00,867 --> 00:00:01,967 I'm Guy Fieri. 2 00:00:01,967 --> 00:00:04,266 We're rolling out looking for America's greatest... 3 00:00:04,266 --> 00:00:06,600 [all] Diners, drive-ins and dives! 4 00:00:06,600 --> 00:00:07,800 [all cheering] 5 00:00:09,166 --> 00:00:10,800 -[Guy] This trip... -[both roar] 6 00:00:10,800 --> 00:00:12,867 [Guy] We're going from Vietnamese... 7 00:00:12,867 --> 00:00:14,200 That I'm excited for. 8 00:00:14,200 --> 00:00:15,166 To vegan. 9 00:00:15,166 --> 00:00:15,967 Let's party. 10 00:00:15,967 --> 00:00:17,700 With plenty of meat in between. 11 00:00:17,700 --> 00:00:19,200 That's how thick you slice it. 12 00:00:19,200 --> 00:00:20,800 That is a portion. 13 00:00:20,800 --> 00:00:23,367 That means Asian inspiration in Minnesota. 14 00:00:23,367 --> 00:00:25,667 -Dip, dunk. -Nice. 15 00:00:25,667 --> 00:00:28,000 [Guy] Meatless masterpieces in Montana. 16 00:00:28,000 --> 00:00:29,600 This is some next level cookery. 17 00:00:29,600 --> 00:00:32,100 And a Texas take on barbecue... 18 00:00:32,100 --> 00:00:34,367 Get some of this, the magic food duct tape. 19 00:00:34,367 --> 00:00:37,200 ...smoked and stacked on the Jersey shore. 20 00:00:37,200 --> 00:00:39,400 In the Flavortown dictionary under "absurd", 21 00:00:39,400 --> 00:00:40,367 there's a picture of that sandwich. 22 00:00:40,367 --> 00:00:44,266 That's all right here, right now on Triple D. 23 00:00:44,266 --> 00:00:45,600 [theme music playing] 24 00:00:56,567 --> 00:00:58,600 Hunter, we're here. This is Point Pleasant Beach. 25 00:00:58,600 --> 00:01:01,200 I thought we were going to the beach and having barbecue there. 26 00:01:01,200 --> 00:01:02,567 No, I said, "We're going to a place 27 00:01:02,567 --> 00:01:04,500 in Point, Pleasant Beach to get some barbecue." 28 00:01:04,500 --> 00:01:05,600 And this is it. 29 00:01:05,600 --> 00:01:08,000 -So I don't need my swimsuit? -Or your water wings. 30 00:01:08,000 --> 00:01:10,166 This is Jersey Shore barbecue. 31 00:01:10,166 --> 00:01:11,400 [Hunter] I don't use water wings. 32 00:01:13,000 --> 00:01:14,400 We got our smoked corned beef. 33 00:01:14,400 --> 00:01:16,266 This is just outstanding, over the top. 34 00:01:16,266 --> 00:01:19,300 Like a gourmet meal, barbecue style. 35 00:01:19,300 --> 00:01:20,767 Picking up a Big Country. 36 00:01:20,767 --> 00:01:23,800 There are lots of barbecue places, but not like here. 37 00:01:23,800 --> 00:01:26,567 [woman] Doug has mastered the art of barbecue. 38 00:01:26,567 --> 00:01:27,700 That's a big title. 39 00:01:27,700 --> 00:01:30,266 And it's a level owner Doug Walsh and his wife, Dana 40 00:01:30,266 --> 00:01:33,066 have climbed to since I first met them in 2010 41 00:01:33,066 --> 00:01:35,567 while visiting another Triple D joint. 42 00:01:35,567 --> 00:01:37,667 So, Tenth Avenue Burrito was this joint we shot. 43 00:01:37,667 --> 00:01:39,066 You saw my pit in the back. 44 00:01:39,066 --> 00:01:40,767 So, I came over and asked to look at the smoker. 45 00:01:40,767 --> 00:01:42,600 [Doug] You had a slice of brisket and you said, 46 00:01:42,600 --> 00:01:43,800 "Why aren't we filming you?" 47 00:01:43,800 --> 00:01:45,266 -Wow. -And I said, "Because we've only been in business 48 00:01:45,266 --> 00:01:47,700 for three months." At that point, you said, "Cool. We'll be back." 49 00:01:47,700 --> 00:01:49,667 -And where did you learn to barbecue? -I learned in Texas. 50 00:01:49,667 --> 00:01:51,700 I was in technology. I fell in love with the cuisine. 51 00:01:51,700 --> 00:01:54,000 -So, technology and barbecue. -[Guy] What are we making today? 52 00:01:54,000 --> 00:01:55,667 [Doug] Smoked corned beef Texas Reuben. 53 00:01:55,667 --> 00:01:57,000 I've never seen that in Texas. 54 00:01:57,000 --> 00:01:58,266 That is a little taste of Jersey. 55 00:01:58,266 --> 00:01:59,967 [server] Texas style Reuben. 56 00:01:59,967 --> 00:02:03,000 It has creamy coleslaw and Russian dressing instead of sauerkraut. 57 00:02:03,000 --> 00:02:06,266 The way he smokes it, it's just second to none. 58 00:02:06,266 --> 00:02:08,467 -What are we into first? -Brining our corned beef. 59 00:02:08,467 --> 00:02:10,700 Start with water, trimmed down brisket, 60 00:02:10,700 --> 00:02:13,000 brown sugar, Himalayan pink salt, 61 00:02:13,000 --> 00:02:14,667 -black peppercorns. -[Guy] A lot of it. 62 00:02:14,667 --> 00:02:16,500 -Mustard seeds. -Mustard seeds and bay leaf. 63 00:02:16,500 --> 00:02:19,000 -[Guy] And how long are we letting this brine? -[Doug] For 16 days. 64 00:02:19,000 --> 00:02:20,066 [Guy] Nice. 65 00:02:20,066 --> 00:02:21,867 So we have an air dried corned beef. 66 00:02:21,867 --> 00:02:23,700 Stout beer, pickling seasoning. 67 00:02:23,700 --> 00:02:25,000 [Guy] Why don't you add some garlic? 68 00:02:25,000 --> 00:02:26,000 [Doug] Finish it with onions. 69 00:02:26,000 --> 00:02:28,100 In a very interesting category of corned beef. 70 00:02:28,100 --> 00:02:29,166 It absolutely is. 71 00:02:29,166 --> 00:02:31,367 Cover it with foil, poke holes in the top of this. 72 00:02:31,367 --> 00:02:32,500 How long is it gonna go, at what temp? 73 00:02:32,500 --> 00:02:36,100 -[Doug] 225 for 16 to 18 hours. -[Hunter] Wow. 74 00:02:36,100 --> 00:02:38,467 [Doug] So, now we're gonna make the brine for our pickles. 75 00:02:38,467 --> 00:02:40,667 -White vinegar. We're doing hot brine. -Got it. 76 00:02:40,667 --> 00:02:42,667 What's the difference between hot brine and cold brine? 77 00:02:42,667 --> 00:02:43,900 -It expedites the process. -Yeah. 78 00:02:43,900 --> 00:02:45,500 Cider vinegar and water. 79 00:02:45,500 --> 00:02:47,467 Fresh jalapenos, black peppercorns, 80 00:02:47,467 --> 00:02:49,667 mustard seed and then salt and pepper. 81 00:02:49,667 --> 00:02:52,066 - Bring to a boil. -[Guy] About 15 minutes steeping. 82 00:02:52,066 --> 00:02:54,600 [Doug] Pour the pickle brine over the curvy cucumbers. 83 00:02:54,600 --> 00:02:56,467 -And how long will these brine? -[Doug] Five days. 84 00:02:56,467 --> 00:02:58,967 So, now we're going to be making our Russian dressing. 85 00:02:58,967 --> 00:03:02,000 We start with our house brined pickles and jalapenos. 86 00:03:02,000 --> 00:03:05,567 Sriracha sauce, mayonnaise, salt, pepper. 87 00:03:05,567 --> 00:03:07,200 Blend and it's ready to go. 88 00:03:08,166 --> 00:03:10,066 You can put that on bad food and it would taste good. 89 00:03:10,066 --> 00:03:11,367 -Yeah, it's really good. That's-- -That's like 90 00:03:11,367 --> 00:03:12,567 the duct tape of food. 91 00:03:12,567 --> 00:03:13,767 [Doug] We have a local bakery. 92 00:03:13,767 --> 00:03:15,266 They make a Pullman Rye for us. 93 00:03:15,266 --> 00:03:18,400 We do a thickness almost like a Texas style toast. 94 00:03:18,400 --> 00:03:21,767 -[Guy] So, butter that on the flat top. -[Doug] Actually on the grill. 95 00:03:21,767 --> 00:03:23,767 -That's good caraway in there. -[Hunter] Mm! 96 00:03:23,767 --> 00:03:27,266 -Great chew, great crumb. You can smell it. -No. 97 00:03:27,266 --> 00:03:29,400 -I've tried-- -Every year for 27 years, 98 00:03:29,400 --> 00:03:31,066 you've smashed my face in a cake, 99 00:03:31,066 --> 00:03:32,400 saying "Smell this cake." 100 00:03:32,400 --> 00:03:34,800 -[Guy] You either trust me or you don't. -Just get it over with. 101 00:03:34,800 --> 00:03:37,166 -Smell. -Smells great. [chuckles] 102 00:03:37,166 --> 00:03:39,600 Where's that father-son trust at? 103 00:03:39,600 --> 00:03:41,600 -[Doug] Take the corned beef. -[Hunter] Look at the color. 104 00:03:41,600 --> 00:03:43,066 [Guy] That's how thick you slice it. 105 00:03:43,066 --> 00:03:44,133 That is a portion. 106 00:03:44,133 --> 00:03:46,100 So you're just putting a final little sear on this. 107 00:03:46,100 --> 00:03:48,066 [Doug] Add coleslaw. Pepper jack cheese. 108 00:03:48,066 --> 00:03:49,100 Add a little steam. 109 00:03:49,100 --> 00:03:51,066 We take our spicy Russian dressing. 110 00:03:51,066 --> 00:03:52,033 [Hunter] That looks so good. 111 00:03:52,033 --> 00:03:54,467 In the Flavortown dictionary under "absurd", 112 00:03:54,467 --> 00:03:55,567 there's a picture of that sandwich. 113 00:03:55,567 --> 00:03:57,300 -[Hunter] Huge. -[Guy] That's bigger than your head. 114 00:03:59,767 --> 00:04:01,967 Go ahead and eat it because I know you want to. 115 00:04:01,967 --> 00:04:04,367 So the corned beef is not corned beef. 116 00:04:04,367 --> 00:04:05,767 -It's cracked beef. -[laughs] 117 00:04:05,767 --> 00:04:07,266 -[Doug] It's got moisture. -[Guy] That little kiss 118 00:04:07,266 --> 00:04:08,400 - of the smoke... -[Doug] Mm-hmm. 119 00:04:10,266 --> 00:04:11,667 [Hunter] I love the thick bread. 120 00:04:11,667 --> 00:04:13,600 It saves the sandwich from getting soggy on you. 121 00:04:13,600 --> 00:04:15,100 [Guy] That's a monster rye. 122 00:04:15,100 --> 00:04:16,767 -And rye not? -Right? 123 00:04:16,767 --> 00:04:18,600 -Thank you. -Wow. 124 00:04:18,600 --> 00:04:21,100 This needs to be bottled and sold for sure. 125 00:04:21,100 --> 00:04:22,200 You need to have a commercial with it. 126 00:04:22,200 --> 00:04:23,667 Is your food not that great? 127 00:04:23,667 --> 00:04:26,066 Get some of this, the magic food duct tape. 128 00:04:26,066 --> 00:04:27,767 I'd put it on dinner mints. 129 00:04:27,767 --> 00:04:29,600 I'd come buy this sandwich in a heartbeat. 130 00:04:29,600 --> 00:04:30,900 -Wow. -Thank you. 131 00:04:31,467 --> 00:04:32,533 [man] Corned beef. 132 00:04:32,533 --> 00:04:35,166 This is the juiciest, the best I've had anywhere. 133 00:04:35,166 --> 00:04:37,567 The sauce on it is to die for. 134 00:04:37,567 --> 00:04:39,567 It's the innovation that Doug puts in. 135 00:04:39,567 --> 00:04:42,266 I'll tell you, I've been on the barbecue train with Doug 136 00:04:42,266 --> 00:04:44,767 for 20 years. We were in Arkansas, 137 00:04:44,767 --> 00:04:48,166 we were in Texas, we were in Carolina, and he's taken it all 138 00:04:48,166 --> 00:04:50,967 -and made... Yeah. -Make it into his own. 139 00:04:50,967 --> 00:04:54,000 So the menu is eclectic, but it's really, really good. 140 00:04:54,000 --> 00:04:56,867 We do breakfast a lot, steak and eggs. 141 00:04:56,867 --> 00:04:58,400 They have cornbread pancakes. 142 00:04:58,400 --> 00:05:01,567 You can get wings and pizzas, sandwiches. 143 00:05:01,567 --> 00:05:03,467 [Doug] Cold chicken Rodrigo with collard greens. 144 00:05:03,467 --> 00:05:06,066 The Rodrigo chicken sandwich is really excellent. 145 00:05:06,066 --> 00:05:08,367 The chicken's always nicely smoked. 146 00:05:08,367 --> 00:05:10,266 It's one of the better chicken sandwiches around. 147 00:05:10,266 --> 00:05:12,000 -What's up next? -Chicken Rodrigo. 148 00:05:12,000 --> 00:05:13,767 We're gonna start by brining the chicken. 149 00:05:13,767 --> 00:05:15,200 Mustard seed, salt, 150 00:05:15,200 --> 00:05:17,000 black peppercorn, brown sugar, 151 00:05:17,000 --> 00:05:19,300 -and some bay leaf, and then water. -And some bay leaf. 152 00:05:19,867 --> 00:05:21,500 Our chicken is brined overnight. 153 00:05:21,500 --> 00:05:22,467 Season it with salt and pepper 154 00:05:22,467 --> 00:05:24,367 and smoke it for two to two and a half hours. 155 00:05:24,367 --> 00:05:25,600 -At, what temp? -[Doug] 22. 156 00:05:25,600 --> 00:05:28,467 -[Guy] All right, chef. -So we're gonna cure our pork belly. 157 00:05:28,467 --> 00:05:30,166 This goes in our collard greens. 158 00:05:30,166 --> 00:05:31,133 [Hunter] We like collard greens. 159 00:05:31,133 --> 00:05:33,467 We take a fresh belly, we take the rind off, 160 00:05:33,467 --> 00:05:36,000 -hit it with salt. -[Guy] Himalayan salt, not pink salt. 161 00:05:36,000 --> 00:05:37,500 [Doug] That is correct, and brown sugar. 162 00:05:37,500 --> 00:05:39,000 So how long are we gonna let this dry brine? 163 00:05:39,000 --> 00:05:40,867 Just about 10 days. We flip it every morning, 164 00:05:40,867 --> 00:05:43,100 and then we'll hit it with some salt and black pepper. 165 00:05:43,100 --> 00:05:45,500 - It's now ready for the smoker. -[Guy] Got it. 166 00:05:45,500 --> 00:05:47,300 [Doug] We're gonna do a quick, fine dice. 167 00:05:47,300 --> 00:05:50,300 -Why don't you try some chef? -Man, that's delicious. 168 00:05:50,300 --> 00:05:53,367 -[Doug] Diced onions, chopped garlic. -[Guy] Little S and P. 169 00:05:53,367 --> 00:05:55,600 -Dump these. -[Guy] Washed, chopped greens. 170 00:05:55,600 --> 00:05:56,500 And some liquid. 171 00:05:56,500 --> 00:05:58,100 [Doug] Finish it with those pork bones. 172 00:05:58,100 --> 00:05:59,700 These are gonna cook for two and a half hours. 173 00:05:59,700 --> 00:06:01,800 I love the way this is going. I'm excited. 174 00:06:01,800 --> 00:06:04,467 So we're gonna assemble our smoked pulled chicken Rodrigo's sandwiches. 175 00:06:04,467 --> 00:06:06,667 We're gonna start with our butter-toasted brioche roll. 176 00:06:06,667 --> 00:06:08,266 -[Hunter] Very nice. -We pulled this to order. 177 00:06:08,266 --> 00:06:09,300 [Guy] So it's not drying out. 178 00:06:09,300 --> 00:06:10,967 -[Doug] That's correct. -[Guy] That's impressive. 179 00:06:10,967 --> 00:06:14,000 Chipotle Mayo, collard greens, pickled onions, 180 00:06:16,900 --> 00:06:19,800 Delicious. That chicken isn't just regular seasoned chicken. 181 00:06:19,800 --> 00:06:21,767 -That's correct. -It's a two day brine. 182 00:06:21,767 --> 00:06:23,467 [Hunter] And you get the smoke coming through. 183 00:06:23,467 --> 00:06:24,767 -Amazing sandwich. -Then... 184 00:06:24,767 --> 00:06:26,200 The bun's outrageous. 185 00:06:27,100 --> 00:06:28,900 The greens, that's the apex, baby. 186 00:06:28,900 --> 00:06:30,767 -They're tender. -Still got a little bite to it. 187 00:06:30,767 --> 00:06:33,266 It reminds me of like, the leftovers on Thanksgiving. 188 00:06:33,266 --> 00:06:34,867 When you make it with the the mayonnaise 189 00:06:34,867 --> 00:06:37,100 and the turkey, it's just simple, but it's just delicious. 190 00:06:37,100 --> 00:06:38,300 [Guy] All that flavor is there. 191 00:06:38,300 --> 00:06:39,433 -Well done. -Nice. 192 00:06:40,300 --> 00:06:42,266 A Rodrigo pulled chicken sandwich. 193 00:06:42,266 --> 00:06:44,900 The chicken is moist and tender. Can't beat it. 194 00:06:44,900 --> 00:06:46,567 [woman] These greens are outstanding. 195 00:06:46,567 --> 00:06:48,467 They'll get you to eat your veggies, that's for sure. 196 00:06:48,467 --> 00:06:50,200 Can you grab a rack of ribs off the smoker? 197 00:06:50,200 --> 00:06:51,867 Just, you know, perfect barbecue spot. 198 00:06:51,867 --> 00:06:53,467 I wouldn't expect that everything 199 00:06:53,467 --> 00:06:57,667 that you're doing on the menu would be as cheffed as it is. 200 00:06:57,667 --> 00:06:59,767 And everything's house-made. Very impressive. 201 00:06:59,767 --> 00:07:00,967 [Guy] And you're humble about it, man. 202 00:07:00,967 --> 00:07:01,867 -Thank you, Chef. -Congrats. 203 00:07:01,867 --> 00:07:03,567 -Thank you. -Awesome, dude. 204 00:07:06,967 --> 00:07:10,500 [Guy] Up next, the Southeast Asian flavor fest in Minneapolis... 205 00:07:10,500 --> 00:07:12,000 The flavors are like monster. 206 00:07:12,367 --> 00:07:13,667 ...with Balinese bird. 207 00:07:13,667 --> 00:07:15,367 -Come on down, try the chicken. -[woman laughing] 208 00:07:15,367 --> 00:07:16,567 [Guy] A Vietnamese crepe. 209 00:07:16,567 --> 00:07:17,667 Mm hmm. 210 00:07:17,667 --> 00:07:19,500 And plenty of personality. 211 00:07:19,500 --> 00:07:21,934 -You have a good time. -Yeah, you will enjoy yourself. 212 00:07:26,700 --> 00:07:29,166 I love these old neighborhoods in big cities. 213 00:07:29,166 --> 00:07:31,567 You've got a great restaurant right in the middle of all these houses. 214 00:07:31,567 --> 00:07:33,700 I'm here on the northeast side of Minneapolis, 215 00:07:33,700 --> 00:07:35,266 a few miles away from the university, 216 00:07:35,266 --> 00:07:38,000 to check out a restaurant where this husband and wife team 217 00:07:38,000 --> 00:07:40,166 first started out with a restaurant doing arepas. 218 00:07:40,166 --> 00:07:41,400 Her family's from Vietnam. 219 00:07:41,400 --> 00:07:42,800 So she did a tour of Southeast Asia, 220 00:07:42,800 --> 00:07:45,867 and came back and said, "Wait a second. I love all those flavors. 221 00:07:45,867 --> 00:07:48,066 We need that kind of restaurant." And that's what you get. 222 00:07:48,066 --> 00:07:49,867 This is Hai Hai. 223 00:07:49,867 --> 00:07:52,200 Beef Rendang, going to table 15. 224 00:07:52,200 --> 00:07:55,367 Anything coming out of that kitchen is fantastic. 225 00:07:55,367 --> 00:07:58,166 You're transported away to Southeast Asia. 226 00:07:58,166 --> 00:07:59,567 Coconut shrimp toast. 227 00:07:59,567 --> 00:08:02,967 It's got unique flavors that you can't really find at a lot of places. 228 00:08:02,967 --> 00:08:05,667 [Guy] But chef and owner Christina Nguyen and her husband, Birk 229 00:08:05,667 --> 00:08:08,967 found them while traveling the world before putting it all together 230 00:08:08,967 --> 00:08:11,100 in this neighborhood spot. 231 00:08:11,100 --> 00:08:14,900 We went to Southeast Asia and we just got to eat so much delicious food. 232 00:08:17,500 --> 00:08:20,100 -Are you a cook at all? -I run, like, the bar program. 233 00:08:20,100 --> 00:08:22,967 [Guy] I can tell the flavors that she's talking about are, like, monster. 234 00:08:22,967 --> 00:08:25,700 They're seven-feet tall, even though I'm only five. 235 00:08:25,700 --> 00:08:27,266 -Thank you. That was my point exactly. -[laughs] 236 00:08:27,266 --> 00:08:28,867 Balinese chicken thigh. 237 00:08:28,867 --> 00:08:31,300 I love the Balinese chicken here. 238 00:08:31,300 --> 00:08:32,700 You get the cream. You get the rice. 239 00:08:32,700 --> 00:08:35,000 The chicken and the greens. They're delicious. 240 00:08:35,000 --> 00:08:36,767 -So we're making Balinese chicken thigh. -Okay. 241 00:08:36,767 --> 00:08:38,000 [Christina] We just brine the chicken. 242 00:08:38,000 --> 00:08:41,667 We're gonna add sugar and salt to our water and whisk it up. 243 00:08:41,667 --> 00:08:44,800 Pour that over the chicken and put it in the walk-in overnight. 244 00:08:44,800 --> 00:08:46,900 What is this now? This is going to be our marinade. 245 00:08:46,900 --> 00:08:49,567 [Christina] Yes. Lemongrass. Ginger. Shallots. 246 00:08:49,567 --> 00:08:51,500 -Lots of garlic. -[Christina] Fresh turmeric. 247 00:08:51,500 --> 00:08:52,767 -Lots of color off that. -Yeah. 248 00:08:52,767 --> 00:08:55,767 Sugar. Fresh macroot lime leaves. 249 00:08:55,767 --> 00:08:57,133 Coconut oil. 250 00:08:58,000 --> 00:09:01,266 -Rubber spat. Yeah. -My hand is a rubber spat. 251 00:09:01,266 --> 00:09:02,900 Mix this all together. 252 00:09:02,900 --> 00:09:05,400 Then we let it hang out in marinade for a while. 253 00:09:05,400 --> 00:09:06,934 -Come on down. Try the chicken. -[laughs] 254 00:09:06,934 --> 00:09:09,400 [Guy] And this is gonna go from there to the grill. What are we gonna do next? 255 00:09:09,400 --> 00:09:11,567 Crispy chicken skins as a garnish. 256 00:09:11,567 --> 00:09:14,567 -Nice little continents on our map here. -Okay. 257 00:09:14,567 --> 00:09:16,367 [Christina] Season them with some kosher salt. 258 00:09:16,367 --> 00:09:17,500 Cover this with parchment paper. 259 00:09:17,500 --> 00:09:19,667 And lay another one on top of it so it doesn't curl. 260 00:09:19,667 --> 00:09:25,166 Yeah. Put it in here for about two hours at 300 till they're nice and crispy. 261 00:09:25,166 --> 00:09:27,567 -What else is on the menu? -[Christina] We're gonna make some coconut cream sauce. 262 00:09:27,567 --> 00:09:31,266 -Coconut cream, lemongrass that we've already... -[Guy] Beat a little bit. 263 00:09:31,266 --> 00:09:34,100 Smashed garlic. Ginger. 264 00:09:34,100 --> 00:09:36,100 -Turmeric. Shallots. -[Guy] Turmeric. 265 00:09:36,100 --> 00:09:38,867 Lime leaves, powdered turmeric, salt and sugar. 266 00:09:38,867 --> 00:09:41,967 We're gonna let it boil for an hour, and strain it. 267 00:09:41,967 --> 00:09:43,266 And we'll tighten it up with a slurry. 268 00:09:43,266 --> 00:09:44,367 -Exactly. -[Guy] Got it. 269 00:09:44,367 --> 00:09:45,767 We're gonna make a little salad. 270 00:09:45,767 --> 00:09:48,266 -Kale, julienne. -Salt and sugar. 271 00:09:48,266 --> 00:09:51,700 It's like, "Grr," knead at it like a cat. 272 00:09:51,700 --> 00:09:53,667 -She's fool crazy. -[laughs] 273 00:09:53,667 --> 00:09:55,166 [Guy] Mung bean sprouts go in. 274 00:09:55,166 --> 00:09:57,900 We're gonna make a little dressing to go with it. 275 00:09:57,900 --> 00:09:59,900 -Melted coconut oil. -Coconut. 276 00:09:59,900 --> 00:10:01,300 Center of the lemongrass. 277 00:10:01,300 --> 00:10:02,567 Little Thai chili in there. 278 00:10:02,567 --> 00:10:04,767 -Lime leaves. -Lime juice. 279 00:10:04,767 --> 00:10:05,634 [Guy] So all that's done. 280 00:10:05,634 --> 00:10:07,900 We're making one more spicy condiment. 281 00:10:07,900 --> 00:10:09,667 Oil. Thai chili. 282 00:10:09,667 --> 00:10:12,600 Coconut oil and then some fried shallots. Salt. 283 00:10:12,600 --> 00:10:14,967 So we're gonna plate our Balinese chicken. 284 00:10:14,967 --> 00:10:17,967 Coconut rice, kale bean sprout salad. 285 00:10:17,967 --> 00:10:19,166 That I'm excited for. 286 00:10:19,166 --> 00:10:21,567 [Christina] Infused coconut cream. 287 00:10:21,567 --> 00:10:23,900 Chicken. Finishing salt. 288 00:10:23,900 --> 00:10:25,166 Fried shallot sambal. 289 00:10:25,166 --> 00:10:27,200 -Slather that on. -Slather. 290 00:10:27,200 --> 00:10:28,266 Lime leaf. 291 00:10:28,266 --> 00:10:29,734 Crispy chicken skin, 292 00:10:30,867 --> 00:10:33,967 -[laughs] -The way I intended to try this 293 00:10:33,967 --> 00:10:36,266 was in the good, old-fashioned barbarian manner. Perfect. I like it. 294 00:10:36,266 --> 00:10:38,800 -Perfect. I like it. -Mmm. 295 00:10:39,367 --> 00:10:41,266 Wow, that's a lot of flavor. 296 00:10:41,266 --> 00:10:45,500 The chicken is so juicy and so flavorful. 297 00:10:45,500 --> 00:10:47,500 -I love this cold salad. -[Christina] Awesome. 298 00:10:47,500 --> 00:10:49,700 Simple, subtle, crunchy. 299 00:10:50,500 --> 00:10:53,400 The coconut cream is great. Dynamite. 300 00:10:54,300 --> 00:10:55,800 Chicken is on the turn. 301 00:10:55,800 --> 00:10:59,000 The crispy chicken skin has just got a ton of flavor in it. 302 00:10:59,000 --> 00:11:00,433 It's got a little bit of kick to it, 303 00:11:00,433 --> 00:11:03,600 but the coconut cream kind of helps to balance out that spiciness. 304 00:11:03,600 --> 00:11:05,066 Cheers. 305 00:11:05,066 --> 00:11:06,767 To know that you're in just a great restaurant and a great neighborhood. 306 00:11:06,767 --> 00:11:08,166 There's plants galore. 307 00:11:08,166 --> 00:11:09,667 And it's super lively. 308 00:11:09,667 --> 00:11:10,533 Even in wintertime, 309 00:11:10,533 --> 00:11:12,667 kinda gives us a little bit of summer. 310 00:11:12,667 --> 00:11:14,467 [man] As if we're on a cruise somewhere, 311 00:11:14,467 --> 00:11:17,000 and we got off the ship and got on the island. 312 00:11:17,000 --> 00:11:19,000 Now take me to something more traditional. 313 00:11:19,000 --> 00:11:21,166 I'm gonna bring you over. Don't tell anybody. 314 00:11:21,166 --> 00:11:22,400 Let them be in suspense. 315 00:11:22,400 --> 00:11:23,900 I'm gonna finish this. I'll see you in a bit. 316 00:11:24,967 --> 00:11:26,266 We don't have to do it. 317 00:11:26,266 --> 00:11:28,166 -There was a wink in there. -There's a ... 318 00:11:28,166 --> 00:11:31,667 -[laughs] -That's something new that we haven't seen. 319 00:11:31,667 --> 00:11:33,767 From all the body moving shoulder shakes, 320 00:11:33,767 --> 00:11:35,667 hand gestures, growling, 321 00:11:35,667 --> 00:11:37,400 -a little wink you got in there, too? -[laughs] 322 00:11:38,266 --> 00:11:39,200 Welcome back to Hai Hai. 323 00:11:39,200 --> 00:11:41,066 Chef Christina here. We're in Minneapolis. 324 00:11:41,066 --> 00:11:43,200 Being Vietnamese, you were brought up 325 00:11:43,200 --> 00:11:44,900 with all kinds of great flavors. 326 00:11:44,900 --> 00:11:46,700 Is this something that Minneapolis is ready to handle? 327 00:11:46,700 --> 00:11:47,900 They have been ready. 328 00:11:47,900 --> 00:11:50,000 Nice sticky rice for you. 329 00:11:50,000 --> 00:11:51,367 [man] In Minneapolis, the twin cities, 330 00:11:51,367 --> 00:11:52,767 we have a lot of different Southeast Asian foods here, 331 00:11:52,767 --> 00:11:56,400 and I would definitely say Hai Hai stands out as the best among those. 332 00:11:56,400 --> 00:11:58,867 [Christina] Vietnamese crepe going to bar 12. 333 00:11:58,867 --> 00:12:01,467 [woman] The Vietnamese crepe is almost like 334 00:12:01,467 --> 00:12:05,567 if a crepe and a taco were combined with shrimp and pork belly. 335 00:12:05,567 --> 00:12:08,100 Just a lovely combination of flavors. 336 00:12:08,100 --> 00:12:09,367 -Your mom would make this. -[Christina] Yeah. 337 00:12:09,367 --> 00:12:12,200 We're gonna start prepping our crepe batter with some water. 338 00:12:12,200 --> 00:12:14,266 Coconut milk. Rice flour. 339 00:12:14,266 --> 00:12:17,000 A boatload of cornstarch makes it really crispy. 340 00:12:17,000 --> 00:12:19,200 -Turmeric for some color and a touch of salt. -Okay. 341 00:12:19,200 --> 00:12:21,367 [Christina] Let it rest overnight. 342 00:12:21,367 --> 00:12:23,500 The way we do pork belly is a little different. 343 00:12:23,500 --> 00:12:24,867 -[laughs] -Well, let's do some pork belly. 344 00:12:24,867 --> 00:12:27,967 Cover up these bellies with some water. 345 00:12:27,967 --> 00:12:29,467 Onion. Ginger, 346 00:12:29,467 --> 00:12:30,967 Garlic. Lemongrass. 347 00:12:30,967 --> 00:12:33,467 -Smashy, smashy. -Our parchment paper. 348 00:12:33,467 --> 00:12:36,166 [Guy] You do the plastic and the foil in the oven. How long? 349 00:12:36,166 --> 00:12:39,100 [Christina] Three hours at 325. 350 00:12:39,100 --> 00:12:40,800 -[Guy] When it comes out... -[Christina] We're gonna let it cool. 351 00:12:40,800 --> 00:12:42,300 Finish in the fryer. 352 00:12:43,667 --> 00:12:45,100 Okay, Nuoc cham. 353 00:12:45,100 --> 00:12:47,700 -The Vietnamese sauce that goes on everything -[Guy] This is it. Yeah. 354 00:12:47,700 --> 00:12:51,000 -[Christina] Some hot water. Sugar. Lime juice. -[Guy] Lime juice. 355 00:12:51,000 --> 00:12:53,166 And then you just dump a bunch of fish sauce. 356 00:12:53,166 --> 00:12:55,166 Garlic. Thai chillis. 357 00:12:55,166 --> 00:12:57,000 I'm gonna touch your eyeball. Just kidding. 358 00:12:57,000 --> 00:12:59,800 You threatened to burn me with a chili eye finger 359 00:12:59,800 --> 00:13:02,266 -and then a "ha, ha, ha." -[laughs] 360 00:13:02,266 --> 00:13:04,667 -[Guy] The Nuoc cham is done. -Crepe time. 361 00:13:04,667 --> 00:13:07,400 Our hot pan here. Crepe batter. 362 00:13:07,400 --> 00:13:08,500 Swirl that around a little bit. 363 00:13:08,500 --> 00:13:11,100 Then in the meantime, we're gonna cook the filling. 364 00:13:11,100 --> 00:13:13,567 Onions and scallions. Bean sprouts. 365 00:13:13,567 --> 00:13:15,266 Throw some shrimp on that. 366 00:13:15,266 --> 00:13:17,000 Just keep moving that oil around that. 367 00:13:17,000 --> 00:13:18,600 [Christina] To get nice and crispy. 368 00:13:18,600 --> 00:13:20,367 Shrimpies in there. 369 00:13:20,367 --> 00:13:22,867 What is this shrimpy thing? Because they're adorable. 370 00:13:22,867 --> 00:13:24,100 Pork belly. 371 00:13:24,100 --> 00:13:25,600 What is this? The lumberjack crepe? 372 00:13:25,600 --> 00:13:28,867 [Christina] A little bit over. Looking nice and crispy. 373 00:13:28,867 --> 00:13:30,667 Our Nuoc cham. Spicy sambal. 374 00:13:30,667 --> 00:13:32,367 Lettuce. Basil. 375 00:13:32,367 --> 00:13:33,800 Mint. Some cilantro. 376 00:13:33,800 --> 00:13:35,867 Make a little lettuce wrap thing out of it. 377 00:13:35,867 --> 00:13:38,166 -And then dip it. -[Guy] Dip. Dunk. 378 00:13:38,166 --> 00:13:39,400 Nice. 379 00:13:40,400 --> 00:13:41,467 Mmm. Mmm. 380 00:13:41,467 --> 00:13:42,867 The crepe is tender. 381 00:13:42,867 --> 00:13:45,200 You get this little crunchy surprise inside. 382 00:13:45,200 --> 00:13:47,667 A little bit of the spice. Nuoc cham in there. 383 00:13:47,667 --> 00:13:48,700 Mmm-hmm. 384 00:13:48,700 --> 00:13:51,233 They're herbaceous. The salty. 385 00:13:52,367 --> 00:13:53,700 The sweet. The heat. 386 00:13:53,700 --> 00:13:55,133 The interactive eating. 387 00:13:56,100 --> 00:13:58,867 -So what I love, this is all scratch made. -Oh, yeah. 388 00:13:58,867 --> 00:14:01,767 Short of you catching the shrimp in Lake Minnetonka. 389 00:14:01,767 --> 00:14:03,700 -[laughs] -It's delicious. 390 00:14:04,500 --> 00:14:06,367 Putting the shrimp on the crepe. 391 00:14:06,367 --> 00:14:07,767 You get all the fresh herbs. 392 00:14:07,767 --> 00:14:11,266 You get the brightness from the fish sauce and sambal. 393 00:14:11,266 --> 00:14:13,400 -It's super tasty. -Order up. 394 00:14:13,400 --> 00:14:15,667 I would say Hai Hai is the best food in Minneapolis. 395 00:14:15,667 --> 00:14:17,367 Find your way. It's worth it. 396 00:14:17,367 --> 00:14:20,000 What a blast. You're looking for a good time, you'll find it. 397 00:14:20,000 --> 00:14:22,400 And if you're not looking for a good time, we'll make you take it. 398 00:14:22,400 --> 00:14:23,467 We'll make you have a good time. 399 00:14:23,467 --> 00:14:24,767 [Guy] Yeah, you will enjoy yourself. 400 00:14:24,767 --> 00:14:25,834 -Grrr. -Grrr. 401 00:14:25,834 --> 00:14:28,000 -There you go. Watch out for this one. -[laughs] 402 00:14:30,967 --> 00:14:32,266 Coming up. Boom! 403 00:14:32,266 --> 00:14:35,767 It's meat-free magic in Missoula, Montana. Is that hocus pocus? 404 00:14:35,767 --> 00:14:37,700 Summoning the savory. 405 00:14:37,700 --> 00:14:39,600 You just turbocharged avocado toast? 406 00:14:39,600 --> 00:14:40,767 And the sweet. 407 00:14:40,767 --> 00:14:43,667 There's absolutely no way that's gluten free and vegan. 408 00:14:43,667 --> 00:14:44,734 -You're a sorceress. -[chuckles] 409 00:14:48,900 --> 00:14:51,700 So I'm here in the university district or the UD 410 00:14:51,700 --> 00:14:53,967 of University of Montana in Missoula. 411 00:14:53,967 --> 00:14:55,767 Now, if you went to school here in the 70s and 80s, 412 00:14:55,767 --> 00:14:59,867 this place I'm gonna check out was called Freddy's Feed and Read. 413 00:14:59,867 --> 00:15:01,900 Feed and read. You can't beat the name. 414 00:15:01,900 --> 00:15:04,367 Anyhow. Now it's a husband and wife team 415 00:15:04,367 --> 00:15:06,467 that are doing the scratch-made bakery and cafe. 416 00:15:06,467 --> 00:15:10,166 And by the way, did I mention that they're vegan and gluten free? 417 00:15:10,166 --> 00:15:11,800 This is the Tandem Bakery and Cafe. 418 00:15:14,066 --> 00:15:15,467 [woman 1] Vegan bacon, egg and cheese up. 419 00:15:15,467 --> 00:15:18,266 I love the food here, and I'm not a vegan. 420 00:15:18,266 --> 00:15:19,967 [woman 2] This French toast is ready to go. 421 00:15:19,967 --> 00:15:22,166 The food is delicious, fresh. 422 00:15:22,166 --> 00:15:23,467 People don't miss the meat. 423 00:15:23,467 --> 00:15:25,266 [waiter] Your crispy tofu sandwich. 424 00:15:25,266 --> 00:15:26,634 I come to Missoula, Montana. 425 00:15:26,634 --> 00:15:28,467 You're gonna tell me that we're gonna have a vegan bakery cafe. 426 00:15:28,467 --> 00:15:30,166 Then on top of it, it's gonna be gluten free. 427 00:15:30,166 --> 00:15:32,100 It's crazy, but I mean, they started out 428 00:15:32,100 --> 00:15:34,767 with just breads and donuts and grocery stores. 429 00:15:34,767 --> 00:15:38,066 [Guy] And it was those donuts that first pulled husband and wife duo 430 00:15:38,066 --> 00:15:40,867 Beth Gerline and David Tyson into the bakery. 431 00:15:40,867 --> 00:15:42,700 Then the restaurant business. 432 00:15:43,767 --> 00:15:46,166 There was one night where we were looking for a donut, 433 00:15:46,166 --> 00:15:47,300 and there was no donut shop in town. 434 00:15:47,300 --> 00:15:48,266 Much less a vegan one. 435 00:15:48,266 --> 00:15:50,467 So we kind of decided to take the plunge. 436 00:15:50,467 --> 00:15:51,767 [Guy] Figured out how to make donuts. 437 00:15:51,767 --> 00:15:54,467 -What is the menu now? We make vegan pastries. -[Beth] Mmm-hmm. 438 00:15:54,467 --> 00:15:56,300 And we also have savory. 439 00:15:56,300 --> 00:15:58,600 [Beth] I've got one loaded avocado toast up. 440 00:15:58,600 --> 00:16:03,066 The avocado toast is this perfectly toasted piece of bread. 441 00:16:03,066 --> 00:16:05,367 Pickled onions. Pepitas. 442 00:16:05,367 --> 00:16:08,667 Chili crisp. It's perfect. 443 00:16:08,667 --> 00:16:10,700 -This is to make the wet bread. -The multigrain bread. 444 00:16:10,700 --> 00:16:12,367 We're gonna make an egg substitute. 445 00:16:12,367 --> 00:16:13,500 This is flax meal. 446 00:16:13,500 --> 00:16:16,500 Some warm water and it'll give us a little gelatinous. 447 00:16:16,500 --> 00:16:19,000 -It's a great amalgamator. A binder. -It's a good binder, yeah. 448 00:16:19,000 --> 00:16:20,767 I tried to show off with amalgamator. 449 00:16:20,767 --> 00:16:22,066 -Whoa. -Yeah. 450 00:16:22,066 --> 00:16:25,100 White rice flour. Brown rice flour. 451 00:16:25,100 --> 00:16:26,367 -Tapioca starch. -[Guy] Okay. 452 00:16:26,367 --> 00:16:28,767 Sorghum flour. Cornmeal. 453 00:16:28,767 --> 00:16:30,166 So now we're gonna add the flax. 454 00:16:30,166 --> 00:16:31,667 So this is psyllium husk. 455 00:16:31,667 --> 00:16:33,166 It also gets gelatinous. 456 00:16:33,166 --> 00:16:35,166 -Does this mean gelatinous? -Vegan sign. 457 00:16:35,166 --> 00:16:37,467 -[Guy] There you go. -Yeah. Coconut milk powder. 458 00:16:37,467 --> 00:16:39,467 Millet seed. Baking powder. 459 00:16:39,467 --> 00:16:41,000 -Yeast. -[Guy] Salt. 460 00:16:41,000 --> 00:16:42,767 [Beth] Olive oil. Agave. 461 00:16:42,767 --> 00:16:45,667 -We add warm water. -This will mix just to where it's combined. 462 00:16:45,667 --> 00:16:47,000 [Beth] Put it in the low pan. 463 00:16:47,000 --> 00:16:48,967 -[Guy] At what temperature are we baking at? -Three seventy five. 464 00:16:48,967 --> 00:16:52,867 Forty minutes. Halfway through the bake, we'll tint it with foil 465 00:16:52,867 --> 00:16:55,467 -so that... Yeah. -[Guy] We don't dry out. 466 00:16:55,467 --> 00:16:57,700 -We are gonna pickle some red onions, yeah. -Yeah. 467 00:16:57,700 --> 00:16:59,667 We have water in the pot. It's already warm. 468 00:16:59,667 --> 00:17:01,266 Add the white vinegar. 469 00:17:01,266 --> 00:17:02,867 Sugar. Salt. 470 00:17:02,867 --> 00:17:04,667 -Mitts. -Mitts. I'm gonna grab some mitts. 471 00:17:04,667 --> 00:17:06,066 We call them touchdown. 472 00:17:06,066 --> 00:17:08,767 -Pour this over the garlic and some thinly-sliced onions. -[Beth] Yep. 473 00:17:08,767 --> 00:17:10,066 Put them right into an ice bath. 474 00:17:10,066 --> 00:17:13,166 We don't wanna get into the point of having them turn into mush. 475 00:17:13,166 --> 00:17:15,467 -Yeah, we're not, like, cooking them. -Cook them. 476 00:17:15,467 --> 00:17:16,767 You have a lot of body language. 477 00:17:16,767 --> 00:17:18,266 -You really get down with it. -[laughs] Yeah. 478 00:17:18,266 --> 00:17:19,667 We're gonna make the chili crisp. 479 00:17:19,667 --> 00:17:21,467 Dried chilies. Sesame seeds. 480 00:17:21,467 --> 00:17:23,367 Garlic powder. Onion powder. 481 00:17:23,367 --> 00:17:26,000 Canola Oil. Sesame Oil. 482 00:17:26,000 --> 00:17:27,266 I let this get bubbling hot. 483 00:17:27,266 --> 00:17:28,433 -Turn off the heat. -Okay. 484 00:17:28,433 --> 00:17:31,100 -[Beth] And then we'll add the sugar. Salt. -[Guy] Okay. 485 00:17:31,100 --> 00:17:32,667 Time for pepitas. 486 00:17:32,667 --> 00:17:34,233 [Beth] Just a little bit of olive oil. 487 00:17:35,066 --> 00:17:36,900 -There we go. Boom! -And salt. 488 00:17:36,900 --> 00:17:38,266 Onto a sheet pan. 489 00:17:38,266 --> 00:17:40,166 Into the oven. Three twenty five. 490 00:17:40,166 --> 00:17:41,367 -We're pretty much ready to go. -I'm hungry. 491 00:17:41,367 --> 00:17:42,767 -Look at that. -[Beth] Yeah. 492 00:17:42,767 --> 00:17:45,066 [sniffs] Smells awesome. 493 00:17:45,066 --> 00:17:46,600 [Beth] Canola oil. And I put the bread down. 494 00:17:46,600 --> 00:17:48,367 You like it really toasty. 495 00:17:48,367 --> 00:17:49,567 -[Guy] Oh, I like it. -Me too. 496 00:17:49,567 --> 00:17:51,000 See, sister from another mister. 497 00:17:51,000 --> 00:17:52,100 [Beth] Pull the bread off. 498 00:17:52,100 --> 00:17:53,266 Cut the avocado in half. 499 00:17:53,266 --> 00:17:55,734 -Just try the squeeze like this. -To get it like this. 500 00:17:57,767 --> 00:17:59,200 -Life changing. Thank you. -[Guy] There we go. 501 00:17:59,200 --> 00:18:00,700 [Beth] And I slice it. 502 00:18:00,700 --> 00:18:02,166 It almost is like a spread. 503 00:18:02,166 --> 00:18:05,400 Pickled red onions. A generous amount of chili crisp. 504 00:18:05,400 --> 00:18:08,300 Sea salt. Cracked black pepper is essential. 505 00:18:08,300 --> 00:18:11,533 The pepitas that we toasted, and serve it with lemon. 506 00:18:13,367 --> 00:18:17,000 What's the vegan sign language for delicious? 507 00:18:17,000 --> 00:18:18,800 [both inhale and exhale] 508 00:18:18,800 --> 00:18:20,767 [Guy] It's got really good chew to it 509 00:18:20,767 --> 00:18:22,333 -like it has gluten in it. -Yeah. 510 00:18:23,166 --> 00:18:24,667 [Guy] The chili crisp is delicious. 511 00:18:24,667 --> 00:18:27,600 Just enough heat, just enough acid, just enough salt. 512 00:18:28,567 --> 00:18:31,166 -You just turbocharged avocado toast. -Yeah. 513 00:18:31,166 --> 00:18:33,066 Bread going down for avocado toast. 514 00:18:33,066 --> 00:18:35,266 The best thing about the avocado toast by far, 515 00:18:35,266 --> 00:18:37,367 chili crisp and pepitas. 516 00:18:37,367 --> 00:18:39,300 And the bread is amazing. It's not too dense. 517 00:18:39,300 --> 00:18:41,066 [Beth] Cookie-dough brownie up. 518 00:18:41,066 --> 00:18:43,100 Everything I've had here I've been so happy with. 519 00:18:43,100 --> 00:18:46,367 -They have really yummy baked goods. -Especially the donuts. 520 00:18:46,367 --> 00:18:48,667 I've got a lemon donut for Olivia. 521 00:18:48,667 --> 00:18:50,667 They have this lemon-infused sugar 522 00:18:50,667 --> 00:18:52,867 that just takes it above and beyond. 523 00:18:52,867 --> 00:18:54,367 -I'm not a sweets person. -Okay. 524 00:18:54,367 --> 00:18:56,700 You maybe pulled your hocus pocus, 525 00:18:56,700 --> 00:18:59,066 but we'll see if you can win me over on a gluten-free doughnut. 526 00:18:59,066 --> 00:19:01,967 -Is that hocus pocus? -Yeah. It's a doughnut. There's a lot of sugar. 527 00:19:01,967 --> 00:19:03,900 White rice flour. Chickpea flour. 528 00:19:03,900 --> 00:19:05,667 -Tapioca starch. -[whistles] 529 00:19:05,667 --> 00:19:08,166 Arrowroot. It makes it really soft. 530 00:19:08,166 --> 00:19:09,367 -Baking powder. -[Guy] Okay. 531 00:19:09,367 --> 00:19:11,467 Baking soda. Xanthium gum, 532 00:19:11,467 --> 00:19:12,967 -which is also a binder. -[Guy] Tighten it up. 533 00:19:12,967 --> 00:19:13,967 [Beth] And a little bit of salt. 534 00:19:13,967 --> 00:19:15,467 And then we'll add the liquids. 535 00:19:15,467 --> 00:19:18,667 This is applesauce oil. Mexican vanilla. 536 00:19:18,667 --> 00:19:20,867 We're kind of making like a cake batter. 537 00:19:20,867 --> 00:19:22,767 Hot water is the last ingredient. 538 00:19:22,767 --> 00:19:24,567 [Guy] This will get poured into these ring molds. 539 00:19:24,567 --> 00:19:25,767 [Beth] And put it in the oven. 540 00:19:25,767 --> 00:19:28,100 At three twenty five for 15 minutes. 541 00:19:28,100 --> 00:19:30,266 -We're gonna make lemon glaze. -There you go. 542 00:19:30,266 --> 00:19:32,467 [Beth] Powdered sugar. Fresh-squeezed lemon juice. 543 00:19:32,467 --> 00:19:33,300 Lemon zest. 544 00:19:33,300 --> 00:19:35,467 We're gonna make a lemon-infused sugar 545 00:19:35,467 --> 00:19:39,367 by putting granulated sugar and more of the zest in this bowl. 546 00:19:39,367 --> 00:19:42,100 It's a party. And you let this sit in here a little bit. 547 00:19:42,100 --> 00:19:44,967 [Beth] Turn the doughnuts out of the pan, in the glaze. 548 00:19:44,967 --> 00:19:48,100 Sprinkle on a little bit of the lemon-infused sugar. 549 00:19:51,100 --> 00:19:53,800 Moist. [sniffs] Tender. 550 00:19:54,467 --> 00:19:56,266 There's absolutely no way 551 00:19:56,266 --> 00:19:58,467 -that's gluten free and vegan. -It's magic. 552 00:19:58,467 --> 00:20:00,667 [Guy] And the glaze is the true lemon flavor. 553 00:20:00,667 --> 00:20:02,300 And the little piece de resistance 554 00:20:02,300 --> 00:20:04,367 is that little zest kiss on top of it. 555 00:20:04,367 --> 00:20:06,500 -It's outstanding. You're a sorceress. -[laughs] 556 00:20:06,500 --> 00:20:08,467 I have a lemon-glazed doughnut. 557 00:20:08,467 --> 00:20:10,200 Just so great with my black coffee. 558 00:20:10,200 --> 00:20:12,367 Zesty is the word that comes to mind. 559 00:20:12,367 --> 00:20:14,867 Biscuits and gravy up for table number six. 560 00:20:14,867 --> 00:20:16,200 Having a place like this is a win. 561 00:20:16,200 --> 00:20:18,266 For sure. Especially in a town this size. 562 00:20:18,266 --> 00:20:20,867 I always just kind of get pulled in every time I walk by. 563 00:20:20,867 --> 00:20:21,934 This is some next-level cookery. 564 00:20:21,934 --> 00:20:24,266 What you will do for people that have never really 565 00:20:24,266 --> 00:20:26,567 had a chance to experience great vegan food, 566 00:20:26,567 --> 00:20:28,867 you're gonna blow their minds. One more sign language. 567 00:20:28,867 --> 00:20:32,000 -The old Tandem library of communication. -[chuckles] Yeah. 568 00:20:32,000 --> 00:20:32,900 I love a high five. 569 00:20:32,900 --> 00:20:34,634 And we just finished it with a high five. 570 00:20:37,100 --> 00:20:40,100 So was that another righteous road trip or what? 571 00:20:40,100 --> 00:20:41,266 But don't you worry. 572 00:20:41,266 --> 00:20:44,000 We got plenty more joints to find all over this country. 573 00:20:44,000 --> 00:20:48,100 I'll be looking for you next week on Diners, Drive-Ins and Dives. 574 00:20:48,100 --> 00:20:49,400 There's a little bit of fat. 575 00:20:49,400 --> 00:20:51,600 -Little bit of fat. -There's gonna be a lot of grizzle in it. 576 00:20:51,600 --> 00:20:52,800 Don't take my movements. 577 00:20:52,800 --> 00:20:54,367 I mean, we kinda both did. I'm your son. 578 00:20:54,367 --> 00:20:55,667 -We do the same thing. -No, I... 579 00:20:55,667 --> 00:20:57,066 -We do. -I get it. You follow behind me. 580 00:20:57,066 --> 00:20:59,100 -We have the same mannerisms. -I learned it from watching you, Dad. 581 00:20:59,100 --> 00:21:00,166 I learned it from you, Dad.