I'm Guy Fieri. We're rolling out looking for America's greatest...
[crowd shouting] Diners, Drive-Ins and Dives.
- [Guy Fieri] This trip... - [babbling]
a killer culinary line-up...
That's not the end of the story. There's more.
[Guy] crossing the Atlantic...
This is phenomenal.
[Guy] And the Pacific!
You're about ready to see a man enter the food zone.
Like recipes transported from Italy to Colorado.
That is gorgeous! Huh?
[Guy] Righteous ramen in Utah...
Oh, that's good.
[Guy] And a European emporium...
- Is this as authentic as going to the Ukraine? - Absolutely.
[Guy] Hidden inside a New Mexico deli.
I love this place.
That's all right here, right now on Diners, Drive-Ins and Dives!
[opening theme music playing]
- [car door opens] - So, I say it on Triple D all the time.
What is that? We gotta slow down and...
take a look around. 'Cause these funky joints are all over the place.
So, here I am in Albuquerque, New Mexico,
and there's this little, mini strip mall and it's got a deli.
Now, this is not the kind of deli where you're gonna get yourself a sub sandwich.
No, this is where you're gonna get some Polish-Ukrainian specialties.
And they got a European supermarket! This is the Red Rock Deli.
Lithuanian cold borscht.
It's like walking into grandma's kitchen.
And now we have Selamka.
[speaking foreign language]
He likes it because it reminds him of being back in Europe
and it's not often we find something like that here in America.
[Guy] But you'll find it here with Alissa and Mark Toczek,
who are bringing all the eastern European flavors they know and love
all the way to New Mexico.
- Now, where you from? - I was born in Poland.
- Ukraine. - Ukraine.
How do we explain Red Rock Deli to people?
There's some people, and they need something different. They need touch of home.
Hungarian sausage, Russian sausage, German sausage.
Oh, yeah. 'Cause that's what I think. Every time I come to Albuquerque
I think, "Let's go get some of that Russian sausage.
- "I'm rushin' to get some." - [both chuckle]
Alissa and Mark, they love to explain to you what they have here
since a lot of it is things that we haven't experienced before.
One day, she just brought me a dish with cabbage on it. I fell in love with this place
because of the cabbage.
And we've got the stuffed cabbage today.
The stuffed cabbage was really good.
It's kind of like a Polish egg roll.
And the tomato sauce is delicious.
- All right, what're we making? - We'll start with the stuffing for stuffed cabbage.
Ground pork, ground beef, rice,
shredded carrots, chopped onions.
- Eggs is the binder. - Khmeli-suneli.
Yeah, that's just what I was gonna say. You stole the words right out of my mouth.
- It's a mixture of coriander, red peppers, black pepper. - [Guy] It's delicious!
- Did you make this at home when you lived in the Ukraine? - Of course.
If you didn't know how to make stuffed cabbages, you cannot get married. Forget it.
- That's-- If you can't pull that off, you got no business. - No business.
[Guy] And does your husband, does he think you make a good stuffed cabbage?
He should better.
[Alissa] We take our cabbage and make some cuts right here by the core.
And here we have boiling water with some salt.
Look at these things. It's like a wrestling mask.
Or a helmet, or a broach.
- [Alissa] Now, I want them to be the same size. - You have got to be kidding.
- This is how each one's gonna go? - It's a lot of work.
- I'm gonna go check on the car. - [chuckles]
- And we're gonna weigh these? - They have to be the same size.
- Aren't you just Ms. Precise? - [laughs]
[Guy] Oh, and you poke 'em in.
I've never seen the poking in of it. Next?
Sauce. Oil, onions,
- carrots, let it steam. - Okay.
- Some butter. Khmeli-suneli. - The special sauce? Salt.
- What's the next step? - We have to layer stuffed cabbages.
So, I do this. Tomato sauce and diced tomatoes.
[Guy] How long is this gonna take to cook in the steam well?
[Alissa] Seven to eight hours.
- Okay. So, we're ready. - Love stuffed cabbage.
Lots of sauce there. Yes.
- Some dill. - French roll.
The sauce...
Mmm!
It's not just the carrots, the onions, the seasoning.
You get the fat from the beef and the fat from the pork
that make it nice and luxurious.
I mean, it is creamy and rich.
What I really love about it, is how tender it is.
- Delicious. - The stuffed cabbage.
The stuffed cabbage is perfect. Their tomato sauce,
the onions in it, it's so good.
- [Guy] Is this as authentic as going to the Ukraine? - Absolutely.
[woman speaking in foreign language]
[Guy] So was it a grocery store first, or a deli first?
- We started both ways. - Started both ways?
[Mark] Yes, you know, you have to run, not carriage with one horse.
- You have to have a few horses. - You guys also have horses?
Every time I come in here, there's always something new to discover.
You're gonna find the best schnitzel sauerkraut here.
Weiner schnitzel is on the frying pan.
The schnitzel, it reminds me of the kind my mom makes.
I usually eat the whole thing and it's about the size of my face.
- What're we making next? - Sauerkraut for art wiener schnitzel.
How many of the ingredients would you say that you make from scratch?
How many of the sauces and how many of the different dishes?
- I can't tell you right now. - Why not?
'Cause I have to think. It will take a while.
- Okay, let's go. - [laughs]
You done?
-No, not yet. I cannot do that fast. -But the majority?
We do quite a lot.
- Shredded cabbage. - Carrots, salt.
We have to heat it up a little bit.
- So we just keep doing layer after layer? - Yes.
[Guy] And then we're gonna put the plate on it with a gallon of water?
Three to four days.
- Then you're gonna put in the walk-in. - Yes.
- Next gameplan? - Wiener schnitzel.
-So we're gonna use pork loin. Okay. -Inch-wide slices.
- Gotta tenderize it. - Yes.
- There we go. - Real stress management.
I sure don't want to make you angry.
Now we have to marinade it in milk and onions.
Milk and onions. The old combo.
- Overnight. Salt, pepper. - Okay.
- Just regular egg wash. - Breadcrumbs.
- Fry this. - Oh, yes. Lard.
- [Alissa] Garlic. - Then we still have more to do to make this sauerkraut salad.
That's not the end of the story.
That's not the end of the story. There's more.
[Alissa] Sauerkraut, some pepper, sugar, onions.
- Oil. - So we made a salad out of the sauerkraut.
[Alissa] And of course, dill.
That is one of the best... schnitzels.
This is tender. Beyond tender.
Tender, more tender than tender, than tender, tender.
That's ten times tender.
Milk and onions is my new favorite thing.
The slaw is legendary. I mean, I just wanna come and get a bucket of this.
- We have it. Thank you. - It eats like one of the best meals to try.
[man] We got today, the art weiner schnitzel.
The schnitzel with the sauerkraut salad,
you got a little bit of that acid flavor. The saltiness with the meatiness.
- Delicious. - [Guy] Is there anything on the menu you've had
- that's not delicious? - No.
Ukrainian borscht is ready.
[Guy] This is the kind of place that says "Red Rock Deli",
and you think, "It's a deli. They make sandwiches," when you pull in.
It's one of the story. Awesome job.
- Thank you. - I love this place.
[Guy] Up next, a legit Italian spot in Grand Junction, Colorado.
I'd take a kiddy pool of that.
Rolling out authentic dishes...
This may be the end of me, folks.
that aren't your typical everyday Italian recipes.
I don't know where you're at, but this is worth the journey.
[mimics fanfare] Sorry.
- [car door shuts] - So, I'm here at Grand Junction, Colorado,
an hour away from the Utah border.
Four hours from Denver, two hours from Aspen,
and I'm here to check out a joint where a husband and wife team
have been knocking out real-deal Italian food for 23 years.
And you know that's right up my alley. Even though they're on the main street.
This is il Bistro Italiano.
White wine going into the affumicata pasta.
You're not in this old town of Western Colorado anymore
when you're in this restaurant.
[woman] Vitello ai Porcini.
This is about as Italian as you can get.
[Guy] And you can say the same for Brunella Gulaerzi.
Stuffed mushrooms.
[Guy] Who grew up near Parma, Italy.
The whole family would make everything from scratch.
And when I came to this country to go to university,
I realized that this town
didn't have the Italian food I was used to.
[Guy] So, she opened this restaurant, deli and wine shop.
Where she and her husband, Ron, are going way beyond spaghetti and meatballs.
The artichoke parmesan soup for you, ma'am.
The artichoke parmesan soup is fabulous.
Creamy and delicious with Parmesan crisp on top.
If I could make that at home, I'd never leave home.
- Let's see artichoke soup. - Very simple ingredients.
Carrots, celery, onions.
- [Guy] So we break this down. - Olive oil, puree, vegetables.
And I like my artichokes pureed as well.
And I add a touch of liquid to make it easier.
- This is the liquid the artichoke was canned in? - Correct.
- [Guy] Pureed artichoke. - And now...
- More of the liquid. - The liquid from the artichoke.
- Add a little water. - So, we're gonna let this go for how long?
- For about 20, 30 minutes. - Okay.
Cornstarch and water, thicken it up.
Salt. A little bit of cream just for a good mouth feel.
My mouth is watering right now.
[Brunella] Now, we're going to add the grana padano cheese.
So grana pradano is the next best when it comes to parmesan cheese.
Parmigiano Reggiano is the king. I would say the grana pradano is the queen.
I'll stand by with the whisk 'cause she's gonna need it.
- So you don't have big clumps. - There we go.
[Brunella] You need a nice piece of focaccia bread.
Parmesan crisps right on top.
- So it melts while you eat it and now you're good. - That's all she wrote.
Mmm! This is dynamite. With the creaminess,
with the saltiness, the artichoke really stands out.
The parmesan crisp in there is like a little surprise.
It just gets a little crunch like a crouton.
This is so representative of Italy.
Really good quality ingredients. Outstanding flavor.
There you go, that's the power bite.
Plating one artichoke parmesan soup now.
Essence of artichoke in a silky cloud.
Wow. Really nicely done.
This is the superstar Chef Chris Luedtke, judges on Guy's Grocery Games.
It's like you've been transported to the small town in Italy.
Everything is good.
She makes a mean seafood lasagne. She makes a mean marinated lamb.
So basically, whatever I pick on the menu, I'm gonna be happy with?
Yeah.
The rosetta is my favorite dish.
It is what I would have for my last meal.
And it's unlike anything I've ever had anywhere else.
What're we making next?
Sugo di pomodoro, which is what most Americans call marinara sauce.
We doctor it up and make it into our rosetta sauce.
Lots of garlic, parsley and basil.
Celery, carrots, onion.
Puree really well. Some olive oil.
- [Guy] Oh, you can smell the basil blowing up right now. - Oregano.
Some black pepper, just a little salt.
- Ground tomatoes and tomato puree. - Great tomatoes.
Add a little bit of water.
- So how long do we let this cook down, Chef? - 25 minutes to one hour.
Italian herbs. Little bit more salt.
- Cream and then, cayenne pepper. - So a little spice to this.
I'd take a kiddy pool of that.
- All right, what's our next step? - Making the pasta.
[Guy] How many different types of pasta do you make here, Chef?
We do tagliolini, tagliatelle, spinach tagliatelle, we know gramigna,
paccheri, gemelli, garganelli.
- I'm sorry I asked. Bucatini? - We do flavor pastas. Yep.
I gotta go. See you later.
- Sorry. - That's my favorite.
- [Guy] First is semolina? - All-purpose flour. Eggs.
- And then we turn it on. - Okay.
Then it'll start to sheet.
We're gonna roll the sheet and we're gonna put it here.
[Guy] So that's gonna feed it through.
- And get it to the right thickness. - Love the machine.
[Brunella] Then we're gonna cut according to my very, very specific--
[Guy] Oh, this is scientific, the way you've done this.
So we're using just simple water to glue the pasta.
- To form a large sheet. - Got it.
Prosciutto cotto of a roasted rosemary ham.
That's my middle name. And I'm just gonna taste if you guys...
Delicious.
Then, provolone cheese.
- Nice and salty. - Bechamel.
- This keeps the whole roll moist. - The food glue.
- [Brunella] Parmesan cheese. - [scoffs]
- I'm gonna lose my mind. - We wrap it in plastic.
Then aluminum foil, cook it in boiling water, 45 minutes.
Then it gets cooled down. Cut the ends off.
- And that's where your rose is. - That is gorgeous!
- Huh? - Sauce and a little cream.
-Just float it right in there. Ah! -In the sauce.
- [Guy] Right in the oven. - Seven, eight to ten minutes.
[Brunella] More rosetta sauce with the slices.
This might be the end of me, folks.
- Parmigiano Reggiano cheese, parsley. - It's just so pretty.
Fantastic. It is such a rich, fulfilling, delicious dish.
Tender pasta, salty parmesan cheese.
The cooked prosciutto.
A little spice coming from that rosetta sauce. It is really a work of art.
If that's all you sold here, I think you'd be incredibly successful.
That's the real deal.
Cream and rosetta sauce in a pan.
Amazing textures of the pasta and the ham.
And the sauce is wonderful.
Next level. It's just so authentic in flavor.
And you can just see the heart that goes into this.
Sausage funghi for you, sir.
It's fabulous that we have such an authentic restaurant in our area.
There's something about the way you do this and the passion you have for food.
- It really comes out. - But that's been my philosophy all along.
- Very few ingredients, but then, they need to shine. - This is phenomenal.
I don't know where you're at in Colorado, but this is worth the journey.
One more bite.
Coming up, a jamming Japanese joint in Millcreek, Utah...
This is really unbelievable.
getting real-deal with their ramen.
It's every bit of fantastic.
Both hot and cold.
This is exactly what Triple D's about. You are the shining example, dude.
So I'm here in Millcreek, Utah about ten minutes outside of Salt Lake.
And you know what? We say on Triple D, we say if it's funky, we'll find it.
You know another tagline we should say?
We're looking for the real deal.
Talk about real deal. Got a husband and wife team.
Both of Japanese descendent. He decides to pack up,
move to Japan and study ramen.
Then come back and open up shop.
That's real deal. This is Kobe, Japanese restaurant.
-Sesame... for the hiyashi chuka. -Yes, sir.
The food's phenomenal. You might need some stretchy jeans.
One miso ramen up.
The ramen here is hands-down the best in town.
[Guy] Cooked up by Mike Fukumitsu,
a long time sushi chef who moved to Japan to master ramen-making.
- So he and his wife, Emi... - Thank you, Chef.
could start their own shop back in Utah.
The only place we could afford had a sushi bar.
-And we figured, we already know how to do sushi, -Why not?
- So let's do sushi and ramen. - Why'd you call it Kobe, by the way?
[Mike] It was already the name "Kobe" when we bought it.
- So, I assume the place had somewhat of a good reputation? - No, it didn't.
- Oh, that's awesome. - Yeah. It was awful.
It was one-star when we started.
This is really unbelievable.
[Mike] Katsu curry broth's ready to go.
The broth is rich. Everything just has really remarkable flavor.
You can tell there's really some knowledge behind the making of it.
- This is the beginning? - Uh-huh. We have pre-made broth.
- Right. - This keeps getting added to it.
-It's like the mother broth? -It's the mother broth. It never ends.
- So what goes next? Got it. - Pork rolls.
[Mike] Pre-cooked. So we can boil out the blood.
So you're not dropping impurities into the ramen.
- This is the back skin. - Love me some good back skin.
- [Mike] Some ears. - I hear what you're saying about the ears.
[laughing] I get it.
- Lots of collagen. - That's what gives that real silky richness.
Green onions. Yellow onions, carrots, apples.
- You could take broth from that now and make a dish? - Yes. Yes.
So, the name of the dish we're making is?
Tomporo ramen.
The Tomporo shoyu ramen is one of my favorites.
- It's got the chashu pork. - It's just an explosion of flavor.
- What does tomporo mean? - It's a thick slice of pork.
We're gonna put the pork belly into the stock pot. Boil for about five minutes.
- What goes in the fryer from here? - We're gonna make the braise.
Pork stock, soy sauce.
Sugar, sansho. It's a Japanese seasoning. Ginger, green onions.
Little bit of black pepper, sake.
Watering the water.
Now that we've fried the tomporo, we're gonna put the pork in the braise,
simmer for about 24 hours.
I know this is the mother broth. What do we do to take it to this...
- To the shoyu level? - Right. How do we make the shoyu base?
-Soy sauce-- Oh, I'll-- -That was your chance. "I'll show you."
- [woman laughing in background] - Hey, Guy?
- I'll show you. [chuckles] - I gotta go, dude!
-Soy sauce. Garlic powder -Fresh, pureed garlic?
Onion powder. Whisk that up.
Boil it down and strain it off.
So we've got our cut and braised tomporo.
Potato starch to thicken it up a little bit. Spinach.
Shoyu base.
- The soup stock. - Oh, you gotta strain in case there's any particulates.
Whisk the base into the stock. Have the noodles.
Tomporo toppings.
You're about ready to see a man enter the food zone.
[Mike] Little bit of bok choy, little bit of onion oil.
Oh yeah.
- Mmm. - [Mike] You're making me hungry.
I'm gonna talk right now. You don't get to say anything.
First and foremost, the broth. Good collagen, silkiness,
you get the velvet on the tongue. Dynamite noodle, cooked perfectly.
The pork's the star. It's tender, a ton of flavor.
Beautiful that you have the bok choy and the spinach.
It's every bit of fantastic.
-Perfect. All right. -Nice job, man. Now you can talk.
[both babbling]
Thank you very much, Guy!
[both laughing]
Two shoyu tomporo ramen.
- The broth is really good. - Spot on.
The pork in it is cut to perfection.
- Oh, my gosh. Delicious. - [Guy] Huh?
- Have you had authentic ramen like this before? - No. Maybe the cheap kind.
- One to ten? - Oh, eleven.
[Mike] Chirashi coming through.
We're a ski community here and after having a good ski day,
- come in for some hot ramen. - It's like getting a warm hug.
[Guy] But even on a hot summer day,
they got a bowl that's got your back.
When I come to a ramen place and they make a cold ramen, I'm like, "Oh, boy."
The cold ramen is so delicious.
It's just like a work of art.
Don't go anywhere. Triple D hanging out in Salt Lake City with this crazy guy.
I'll be in my car. Hold my calls.
Welcome back. Triple D hanging out in Salt Lake City, Utah
at a funky joint called Kobe Japanese restaurant.
This wild man with his wife, they've this dynamite place the last 8 and 1/2 years?
8 and 1/2 years.
[man] Freshly rolled for table nine, Emi.
This restaurant is amazing.
The sushi's great. We love sushi.
Everything's always delicious.
From sushi to ramen.
Hiyashi chuka ramen up.
The hiyashi chuka is wonderful. How often are you able to actually
- try a cold ramen? - It just is really phenomenal.
So, we're gonna do the hiyashi chuka ramen. It's a cold ramen dish.
- With a warm charshu on top. - Got it.
We cut the pork belly in half.
Then we cut it to our portion size.
- Whose portion is that? - We're gonna wrap it up.
Nice and tight. It sort of blooms together.
You're just going to try and achieve a bigger--
- We're going from this to this. - Got it.
- [Mike] This goes into the stock pot. - In the broth.
Four to six hours. Just to let it cool.
We're making the braise. Soy sauce,
sake, pork broth, mirin,
salt, grated garlic.
- Some thumbs of ginger. - What'd you call it? Thumbs?
- Thumbs. Okay. - I call it knobs.
- Some water. - And how long are we gonna allow this pork
to sit here and braise in this?
- Four hours. - [Guy] Okay.
Once it gets done braising, we will wrap it in plastic wrap.
Let it cool down and cut it into a portion-size serving.
All right, so what do we do next?
- Sesame sauce for the hiyashi chuka ramen. - Got it.
[Mike] Got some water, soy sauce.
Where do the majority of the recipes come from, Chef?
My beautiful wife.
Vinegar, sesame oil, this is a home recipe.
Sugar, stock.
You and that pork stock, man. You can't get away from that.
[Mike] And sesame paste.
Oh, that's good.
Just a right amount of that sesame. Little silkiness from it.
Toasted nuttiness of it, good amount of vinegar.
Awesome. Let's build it. This is for the charshu.
Put a little bit of oil in our frying pan, stick that on there,
get it nice and brown.
Don't forget the sauce.
Cold noodles, asparagus, charshu pork.
-Pickled bean flowers. What are they pickled in? -Rice vinegar.
- Egg, cucumbers. - Thanks.
- And... Spicy mustard, yeah. - Whoa, wait, wait. Mustard?
I wanna talk to your wife. I don't know how legit this is.
It's too beautiful to eat.
That's--
[chuckling] I was gonna say that's a little bit much.
[laughing]
- Straight to your sinuses. - That's full-on hot mustard.
[exhales]
[all laughing]
You're just trying to judge me. Can I see?
[Guy] Japanese food is really about balance.
Really about technique, really about appreciating the ingredients.
And that's one of the things that you are doing so well here.
And that noodle dish right there...
As legit and as delicious as the tomporo.
Dynamite. Both are.
Those noodles are cold and ready to go.
It has this rich, creamy, peanut butter flavor.
And with the cucumbers, and the asparagus, it's delicious.
Making the summer breeze roll.
This is the way to get Japanese food without a passport.
[chuckles] Yeah.
This is exactly like what I would get in Japan.
This is exactly what Triple D's about.
You are the shining example, dude.
It's so delicious.
- The real deal right here, folks. - [chuckles]
That's it for this week. But don't you worry.
I'll be looking for more joints all over this country.
I'll see you next week on Diners, Drive-Ins and Dives.
- Did you come here when Emi came? - Um...
Kinda same time. She's a little bit older than me.
- Way to throw her under the bus. - [laughs]
It's very nice of you. Charge her double.
- Okay? Check, please. - [laughing]