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00:00:01,468 --> 00:00:03,102
I'm Guy Fieri. We're rolling out
looking for America's greatest...
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00:00:03,104 --> 00:00:06,772
[crowd shouting]
Diners, Drive-Ins and Dives.
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00:00:06,774 --> 00:00:09,675
- [Guy Fieri] This trip...
- [babbling]
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00:00:09,677 --> 00:00:11,076
a killer
culinary line-up...
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That's not the end
of the story. There's more.
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[Guy]
crossing the Atlantic...
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This is phenomenal.
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[Guy] And the Pacific!
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You're about ready to see
a man enter the food zone.
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Like recipes transported
from Italy to Colorado.
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That is gorgeous!
Huh?
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[Guy]
Righteous ramen in Utah...
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Oh, that's good.
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[Guy] And a European emporium...
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- Is this as authentic as going to the Ukraine?
- Absolutely.
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[Guy] Hidden inside
a New Mexico deli.
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I love this place.
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That's all right here, right now
on Diners, Drive-Ins and Dives!
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[opening theme music playing]
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- [car door opens] - So, I
say it on Triple D all the time.
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What is that?
We gotta slow down and...
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00:00:59,660 --> 00:01:03,395
take a look around. 'Cause these
funky joints are all over the place.
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00:01:03,397 --> 00:01:05,531
So, here I am
in Albuquerque, New Mexico,
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00:01:05,533 --> 00:01:08,567
and there's this little, mini
strip mall and it's got a deli.
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Now, this is not the kind of deli where
you're gonna get yourself a sub sandwich.
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No, this is where you're gonna get
some Polish-Ukrainian specialties.
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And they got a European
supermarket! This is the Red Rock Deli.
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Lithuanian cold borscht.
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It's like walking
into grandma's kitchen.
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And now we have Selamka.
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[speaking foreign language]
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He likes it because it reminds
him of being back in Europe
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and it's not often we find
something like that here in America.
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[Guy] But you'll find it here
with Alissa and Mark Toczek,
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who are bringing all the eastern
European flavors they know and love
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all the way to New Mexico.
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- Now, where you from?
- I was born in Poland.
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- Ukraine.
- Ukraine.
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How do we explain
Red Rock Deli to people?
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There's some people, and they need something
different. They need touch of home.
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Hungarian sausage, Russian
sausage, German sausage.
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Oh, yeah. 'Cause that's what I think.
Every time I come to Albuquerque
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I think, "Let's go get some
of that Russian sausage.
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- "I'm rushin' to get some."
- [both chuckle]
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00:01:57,384 --> 00:02:00,219
Alissa and Mark, they love to
explain to you what they have here
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00:02:00,221 --> 00:02:03,822
since a lot of it is things that
we haven't experienced before.
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One day, she just brought me a dish with
cabbage on it. I fell in love with this place
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because of the cabbage.
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00:02:08,662 --> 00:02:10,095
And we've got
the stuffed cabbage today.
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The stuffed cabbage
was really good.
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00:02:11,866 --> 00:02:13,432
It's kind of like
a Polish egg roll.
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00:02:13,434 --> 00:02:16,168
And the tomato sauce
is delicious.
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00:02:16,170 --> 00:02:19,505
- All right, what're we making?
- We'll start with the stuffing for stuffed cabbage.
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Ground pork, ground beef, rice,
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shredded carrots,
chopped onions.
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- Eggs is the binder.
- Khmeli-suneli.
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Yeah, that's just what I was gonna say.
You stole the words right out of my mouth.
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- It's a mixture of coriander, red peppers, black pepper.
- [Guy] It's delicious!
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- Did you make this at home when you lived in the Ukraine?
- Of course.
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If you didn't know how to make stuffed
cabbages, you cannot get married. Forget it.
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- That's-- If you can't pull that off, you got no business.
- No business.
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[Guy] And does your husband, does he
think you make a good stuffed cabbage?
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He should better.
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00:02:52,005 --> 00:02:56,108
[Alissa] We take our cabbage and
make some cuts right here by the core.
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And here we have boiling water
with some salt.
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Look at these things.
It's like a wrestling mask.
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00:03:02,549 --> 00:03:04,115
Or a helmet, or a broach.
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- [Alissa] Now, I want them to be the same size.
- You have got to be kidding.
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- This is how each one's gonna go?
- It's a lot of work.
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- I'm gonna go check on the car.
- [chuckles]
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00:03:12,426 --> 00:03:14,693
- And we're gonna weigh these?
- They have to be the same size.
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- Aren't you just Ms. Precise?
- [laughs]
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[Guy] Oh, and you poke 'em in.
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I've never seen
the poking in of it. Next?
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Sauce. Oil, onions,
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- carrots, let it steam.
- Okay.
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- Some butter. Khmeli-suneli.
- The special sauce? Salt.
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00:03:30,978 --> 00:03:34,446
- What's the next step?
- We have to layer stuffed cabbages.
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So, I do this. Tomato sauce
and diced tomatoes.
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[Guy] How long is this gonna
take to cook in the steam well?
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00:03:40,888 --> 00:03:41,920
[Alissa] Seven to eight hours.
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- Okay. So, we're ready.
- Love stuffed cabbage.
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Lots of sauce there. Yes.
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- Some dill.
- French roll.
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The sauce...
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Mmm!
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It's not just the carrots,
the onions, the seasoning.
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You get the fat from the beef
and the fat from the pork
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that make it nice and luxurious.
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00:04:02,642 --> 00:04:05,043
I mean, it is creamy and rich.
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00:04:05,045 --> 00:04:07,479
What I really love about it,
is how tender it is.
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00:04:08,514 --> 00:04:10,882
- Delicious.
- The stuffed cabbage.
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The stuffed cabbage is
perfect. Their tomato sauce,
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the onions in it, it's so good.
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- [Guy] Is this as authentic as going to the Ukraine?
- Absolutely.
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00:04:18,959 --> 00:04:20,626
[woman speaking
in foreign language]
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[Guy] So was it a grocery
store first, or a deli first?
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00:04:22,696 --> 00:04:24,763
- We started both ways.
- Started both ways?
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[Mark] Yes, you know, you have
to run, not carriage with one horse.
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- You have to have a few horses.
- You guys also have horses?
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Every time I come in here, there's
always something new to discover.
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You're gonna find the best
schnitzel sauerkraut here.
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Weiner schnitzel
is on the frying pan.
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The schnitzel, it reminds me
of the kind my mom makes.
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I usually eat the whole thing
and it's about the size of my face.
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- What're we making next?
- Sauerkraut for art wiener schnitzel.
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How many of the ingredients would
you say that you make from scratch?
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How many of the sauces and
how many of the different dishes?
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00:04:53,027 --> 00:04:55,827
- I can't tell you right now.
- Why not?
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'Cause I have to think.
It will take a while.
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- Okay, let's go.
- [laughs]
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You done?
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-No, not yet. I cannot do that fast.
-But the majority?
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00:05:05,605 --> 00:05:07,172
We do quite a lot.
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- Shredded cabbage.
- Carrots, salt.
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We have to heat it up
a little bit.
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00:05:13,446 --> 00:05:16,014
- So we just keep doing layer after layer?
- Yes.
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00:05:16,016 --> 00:05:18,750
[Guy] And then we're gonna put
the plate on it with a gallon of water?
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00:05:18,752 --> 00:05:19,885
Three to four days.
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00:05:19,887 --> 00:05:21,586
- Then you're gonna put in the walk-in.
- Yes.
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00:05:21,588 --> 00:05:23,822
- Next gameplan?
- Wiener schnitzel.
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00:05:23,824 --> 00:05:26,925
-So we're gonna use pork loin. Okay.
-Inch-wide slices.
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00:05:26,927 --> 00:05:28,460
- Gotta tenderize it.
- Yes.
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00:05:29,595 --> 00:05:31,763
- There we go.
- Real stress management.
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00:05:31,765 --> 00:05:33,098
I sure don't want to
make you angry.
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00:05:33,100 --> 00:05:36,635
Now we have to marinade it
in milk and onions.
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00:05:36,637 --> 00:05:38,704
Milk and onions.
The old combo.
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00:05:38,706 --> 00:05:41,039
- Overnight. Salt, pepper.
- Okay.
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00:05:41,041 --> 00:05:43,942
- Just regular egg wash.
- Breadcrumbs.
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00:05:43,944 --> 00:05:45,711
- Fry this.
- Oh, yes. Lard.
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00:05:45,713 --> 00:05:48,680
- [Alissa] Garlic.
- Then we still have more to do to make this sauerkraut salad.
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That's not the end of the story.
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That's not the end
of the story. There's more.
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[Alissa] Sauerkraut,
some pepper, sugar, onions.
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- Oil.
- So we made a salad out of the sauerkraut.
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[Alissa] And of course, dill.
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00:06:02,095 --> 00:06:05,964
That is one of the best...
schnitzels.
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00:06:06,799 --> 00:06:09,768
This is tender. Beyond tender.
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00:06:09,770 --> 00:06:11,703
Tender, more tender than
tender, than tender, tender.
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00:06:11,705 --> 00:06:12,704
That's ten times tender.
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00:06:12,706 --> 00:06:16,208
Milk and onions
is my new favorite thing.
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The slaw is legendary. I mean, I just
wanna come and get a bucket of this.
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00:06:18,979 --> 00:06:22,681
- We have it. Thank you.
- It eats like one of the best meals to try.
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00:06:22,683 --> 00:06:25,016
[man] We got today,
the art weiner schnitzel.
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00:06:25,018 --> 00:06:26,518
The schnitzel with
the sauerkraut salad,
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00:06:26,520 --> 00:06:30,689
you got a little bit of that acid flavor.
The saltiness with the meatiness.
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- Delicious.
- [Guy] Is there anything on the menu you've had
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- that's not delicious?
- No.
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00:06:33,761 --> 00:06:35,660
Ukrainian borscht is ready.
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00:06:35,662 --> 00:06:38,930
[Guy] This is the kind of
place that says "Red Rock Deli",
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00:06:38,932 --> 00:06:42,667
and you think, "It's a deli. They
make sandwiches," when you pull in.
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It's one of the story.
Awesome job.
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00:06:44,872 --> 00:06:46,471
- Thank you.
- I love this place.
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00:06:48,708 --> 00:06:51,977
[Guy] Up next, a legit Italian
spot in Grand Junction, Colorado.
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00:06:51,979 --> 00:06:53,478
I'd take a kiddy pool of that.
156
00:06:53,480 --> 00:06:55,447
Rolling out authentic dishes...
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00:06:55,449 --> 00:06:56,681
This may be
the end of me, folks.
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00:06:56,683 --> 00:07:00,118
that aren't your typical
everyday Italian recipes.
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00:07:00,120 --> 00:07:02,487
I don't know where you're at,
but this is worth the journey.
160
00:07:08,161 --> 00:07:10,495
[mimics fanfare]
Sorry.
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00:07:12,765 --> 00:07:14,699
- [car door shuts] - So, I'm here
at Grand Junction, Colorado,
162
00:07:14,701 --> 00:07:16,034
an hour away
from the Utah border.
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Four hours from Denver,
two hours from Aspen,
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00:07:17,871 --> 00:07:20,939
and I'm here to check out a joint
where a husband and wife team
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00:07:20,941 --> 00:07:24,009
have been knocking out
real-deal Italian food for 23 years.
166
00:07:24,011 --> 00:07:26,878
And you know that's right up my alley.
Even though they're on the main street.
167
00:07:26,880 --> 00:07:29,147
This is il Bistro Italiano.
168
00:07:29,149 --> 00:07:32,083
White wine going into the
affumicata pasta.
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00:07:32,085 --> 00:07:34,152
You're not in this old town
of Western Colorado anymore
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00:07:34,154 --> 00:07:35,687
when you're in this restaurant.
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00:07:35,689 --> 00:07:37,155
[woman]
Vitello ai Porcini.
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00:07:37,157 --> 00:07:39,057
This is about as Italian
as you can get.
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00:07:39,059 --> 00:07:41,593
[Guy] And you can say the same
for Brunella Gulaerzi.
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00:07:41,595 --> 00:07:42,627
Stuffed mushrooms.
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00:07:42,629 --> 00:07:44,729
[Guy] Who grew up
near Parma, Italy.
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00:07:44,731 --> 00:07:46,998
The whole family would make
everything from scratch.
177
00:07:47,000 --> 00:07:49,601
And when I came to this
country to go to university,
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00:07:49,603 --> 00:07:51,903
I realized that this town
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00:07:51,905 --> 00:07:54,272
didn't have the Italian food
I was used to.
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00:07:54,274 --> 00:07:57,809
[Guy] So, she opened this
restaurant, deli and wine shop.
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00:07:57,811 --> 00:08:01,913
Where she and her husband, Ron, are
going way beyond spaghetti and meatballs.
182
00:08:01,915 --> 00:08:03,782
The artichoke parmesan soup
for you, ma'am.
183
00:08:03,784 --> 00:08:06,718
The artichoke parmesan soup
is fabulous.
184
00:08:06,720 --> 00:08:10,088
Creamy and delicious
with Parmesan crisp on top.
185
00:08:10,090 --> 00:08:12,224
If I could make that at home,
I'd never leave home.
186
00:08:12,226 --> 00:08:14,826
- Let's see artichoke soup.
- Very simple ingredients.
187
00:08:14,828 --> 00:08:18,163
Carrots, celery, onions.
188
00:08:18,165 --> 00:08:22,167
- [Guy] So we break this down.
- Olive oil, puree, vegetables.
189
00:08:22,169 --> 00:08:23,869
And I like my artichokes
pureed as well.
190
00:08:23,871 --> 00:08:26,705
And I add a touch of liquid
to make it easier.
191
00:08:26,707 --> 00:08:28,773
- This is the liquid the artichoke was canned in?
- Correct.
192
00:08:28,775 --> 00:08:30,375
- [Guy] Pureed artichoke.
- And now...
193
00:08:30,377 --> 00:08:31,943
- More of the liquid.
- The liquid from the artichoke.
194
00:08:31,945 --> 00:08:34,679
- Add a little water.
- So, we're gonna let this go for how long?
195
00:08:34,681 --> 00:08:36,515
- For about 20, 30 minutes.
- Okay.
196
00:08:36,517 --> 00:08:38,817
Cornstarch and water,
thicken it up.
197
00:08:38,819 --> 00:08:41,586
Salt. A little bit of cream
just for a good mouth feel.
198
00:08:41,588 --> 00:08:42,854
My mouth is watering right now.
199
00:08:42,856 --> 00:08:45,257
[Brunella] Now, we're going to
add the grana padano cheese.
200
00:08:45,259 --> 00:08:49,594
So grana pradano is the next best
when it comes to parmesan cheese.
201
00:08:49,596 --> 00:08:52,964
Parmigiano Reggiano is the king. I
would say the grana pradano is the queen.
202
00:08:52,966 --> 00:08:55,166
I'll stand by with the whisk
'cause she's gonna need it.
203
00:08:55,168 --> 00:08:57,669
- So you don't have big clumps.
- There we go.
204
00:08:57,671 --> 00:08:59,504
[Brunella] You need a
nice piece of focaccia bread.
205
00:08:59,506 --> 00:09:01,907
Parmesan crisps right on top.
206
00:09:01,909 --> 00:09:05,143
- So it melts while you eat it and now you're good.
- That's all she wrote.
207
00:09:05,711 --> 00:09:08,446
Mmm! This is dynamite.
With the creaminess,
208
00:09:08,448 --> 00:09:11,416
with the saltiness, the
artichoke really stands out.
209
00:09:13,653 --> 00:09:17,088
The parmesan crisp in there
is like a little surprise.
210
00:09:17,090 --> 00:09:19,758
It just gets a little crunch
like a crouton.
211
00:09:19,760 --> 00:09:22,761
This is so representative
of Italy.
212
00:09:22,763 --> 00:09:25,630
Really good quality
ingredients. Outstanding flavor.
213
00:09:25,632 --> 00:09:27,232
There you go,
that's the power bite.
214
00:09:27,934 --> 00:09:31,069
Plating one
artichoke parmesan soup now.
215
00:09:31,071 --> 00:09:33,738
Essence of artichoke
in a silky cloud.
216
00:09:33,740 --> 00:09:36,107
Wow. Really nicely done.
217
00:09:36,109 --> 00:09:40,211
This is the superstar Chef Chris
Luedtke, judges on Guy's Grocery Games.
218
00:09:40,213 --> 00:09:43,481
It's like you've been transported
to the small town in Italy.
219
00:09:43,483 --> 00:09:45,049
Everything is good.
220
00:09:45,051 --> 00:09:49,921
She makes a mean seafood lasagne.
She makes a mean marinated lamb.
221
00:09:49,923 --> 00:09:52,223
So basically, whatever I pick on
the menu, I'm gonna be happy with?
222
00:09:52,225 --> 00:09:52,991
Yeah.
223
00:09:52,993 --> 00:09:54,960
The rosetta is my favorite dish.
224
00:09:54,962 --> 00:09:58,730
It is what I would have
for my last meal.
225
00:09:58,732 --> 00:10:00,699
And it's unlike anything
I've ever had anywhere else.
226
00:10:00,701 --> 00:10:02,066
What're we making next?
227
00:10:02,068 --> 00:10:05,103
Sugo di pomodoro, which is what
most Americans call marinara sauce.
228
00:10:05,105 --> 00:10:08,974
We doctor it up and make it
into our rosetta sauce.
229
00:10:08,976 --> 00:10:11,676
Lots of garlic,
parsley and basil.
230
00:10:11,678 --> 00:10:13,812
Celery, carrots, onion.
231
00:10:13,814 --> 00:10:16,047
Puree really well.
Some olive oil.
232
00:10:16,049 --> 00:10:18,850
- [Guy] Oh, you can smell the basil blowing up right now.
- Oregano.
233
00:10:18,852 --> 00:10:21,152
Some black pepper,
just a little salt.
234
00:10:21,154 --> 00:10:23,622
- Ground tomatoes and tomato puree.
- Great tomatoes.
235
00:10:23,624 --> 00:10:25,256
Add a little bit of water.
236
00:10:25,258 --> 00:10:27,759
- So how long do we let this cook down, Chef?
- 25 minutes to one hour.
237
00:10:27,761 --> 00:10:30,495
Italian herbs.
Little bit more salt.
238
00:10:30,497 --> 00:10:34,299
- Cream and then, cayenne pepper.
- So a little spice to this.
239
00:10:34,834 --> 00:10:36,601
I'd take a kiddy pool of that.
240
00:10:36,603 --> 00:10:38,370
- All right, what's our next step?
- Making the pasta.
241
00:10:38,372 --> 00:10:40,839
[Guy] How many different types
of pasta do you make here, Chef?
242
00:10:40,841 --> 00:10:43,942
We do tagliolini, tagliatelle, spinach
tagliatelle, we know gramigna,
243
00:10:43,944 --> 00:10:47,178
paccheri, gemelli, garganelli.
244
00:10:47,180 --> 00:10:50,749
- I'm sorry I asked. Bucatini?
- We do flavor pastas. Yep.
245
00:10:50,751 --> 00:10:51,816
I gotta go. See you later.
246
00:10:51,818 --> 00:10:53,918
- Sorry.
- That's my favorite.
247
00:10:53,920 --> 00:10:56,921
- [Guy] First is semolina?
- All-purpose flour. Eggs.
248
00:10:56,923 --> 00:10:58,456
- And then we turn it on.
- Okay.
249
00:10:58,458 --> 00:10:59,824
Then it'll start to sheet.
250
00:10:59,826 --> 00:11:02,827
We're gonna roll the sheet
and we're gonna put it here.
251
00:11:02,829 --> 00:11:04,362
[Guy] So that's gonna
feed it through.
252
00:11:04,364 --> 00:11:06,798
- And get it to the right thickness.
- Love the machine.
253
00:11:06,800 --> 00:11:10,935
[Brunella] Then we're gonna cut
according to my very, very specific--
254
00:11:10,937 --> 00:11:13,672
[Guy] Oh, this is scientific,
the way you've done this.
255
00:11:13,674 --> 00:11:16,574
So we're using just simple
water to glue the pasta.
256
00:11:16,576 --> 00:11:18,910
- To form a large sheet.
- Got it.
257
00:11:18,912 --> 00:11:22,113
Prosciutto cotto of a roasted
rosemary ham.
258
00:11:22,115 --> 00:11:25,150
That's my middle name. And
I'm just gonna taste if you guys...
259
00:11:25,217 --> 00:11:26,251
Delicious.
260
00:11:26,253 --> 00:11:27,819
Then, provolone cheese.
261
00:11:27,821 --> 00:11:29,721
- Nice and salty.
- Bechamel.
262
00:11:29,723 --> 00:11:32,757
- This keeps the whole roll moist.
- The food glue.
263
00:11:32,759 --> 00:11:34,893
- [Brunella] Parmesan cheese.
- [scoffs]
264
00:11:34,895 --> 00:11:36,895
- I'm gonna lose my mind.
- We wrap it in plastic.
265
00:11:36,897 --> 00:11:40,865
Then aluminum foil, cook it
in boiling water, 45 minutes.
266
00:11:40,867 --> 00:11:43,101
Then it gets cooled down.
Cut the ends off.
267
00:11:43,103 --> 00:11:47,072
- And that's where your rose is.
- That is gorgeous!
268
00:11:47,074 --> 00:11:48,606
- Huh?
- Sauce and a little cream.
269
00:11:48,608 --> 00:11:50,742
-Just float it right in there. Ah!
-In the sauce.
270
00:11:50,744 --> 00:11:52,711
- [Guy] Right in the oven.
- Seven, eight to ten minutes.
271
00:11:52,713 --> 00:11:55,380
[Brunella] More rosetta sauce
with the slices.
272
00:11:55,382 --> 00:11:56,614
This might be
the end of me, folks.
273
00:11:56,616 --> 00:12:01,786
- Parmigiano Reggiano cheese, parsley.
- It's just so pretty.
274
00:12:01,788 --> 00:12:06,224
Fantastic. It is such a rich,
fulfilling, delicious dish.
275
00:12:06,226 --> 00:12:08,626
Tender pasta, salty
parmesan cheese.
276
00:12:08,628 --> 00:12:10,929
The cooked prosciutto.
277
00:12:10,931 --> 00:12:15,467
A little spice coming from that
rosetta sauce. It is really a work of art.
278
00:12:17,470 --> 00:12:20,071
If that's all you sold here, I think
you'd be incredibly successful.
279
00:12:20,073 --> 00:12:21,072
That's the real deal.
280
00:12:21,074 --> 00:12:24,042
Cream and rosetta sauce
in a pan.
281
00:12:24,044 --> 00:12:26,611
Amazing textures of the pasta
and the ham.
282
00:12:26,613 --> 00:12:28,146
And the sauce is wonderful.
283
00:12:28,148 --> 00:12:30,949
Next level. It's just so
authentic in flavor.
284
00:12:30,951 --> 00:12:32,717
And you can just see the heart
that goes into this.
285
00:12:32,719 --> 00:12:34,352
Sausage funghi for you, sir.
286
00:12:34,354 --> 00:12:38,556
It's fabulous that we have such
an authentic restaurant in our area.
287
00:12:38,558 --> 00:12:41,760
There's something about the way you
do this and the passion you have for food.
288
00:12:41,762 --> 00:12:44,596
- It really comes out.
- But that's been my philosophy all along.
289
00:12:44,598 --> 00:12:48,867
- Very few ingredients, but then, they need to shine.
- This is phenomenal.
290
00:12:48,869 --> 00:12:50,902
I don't know where you're at in
Colorado, but this is worth the journey.
291
00:12:50,904 --> 00:12:52,370
One more bite.
292
00:12:54,707 --> 00:12:57,942
Coming up, a jamming Japanese
joint in Millcreek, Utah...
293
00:12:57,944 --> 00:13:00,145
This is really unbelievable.
294
00:13:00,147 --> 00:13:02,113
getting real-deal
with their ramen.
295
00:13:02,115 --> 00:13:04,482
It's every bit of fantastic.
296
00:13:04,484 --> 00:13:06,450
Both hot and cold.
297
00:13:06,452 --> 00:13:10,288
This is exactly what Triple D's about.
You are the shining example, dude.
298
00:13:15,494 --> 00:13:19,230
So I'm here in Millcreek, Utah
about ten minutes outside of Salt Lake.
299
00:13:19,232 --> 00:13:21,699
And you know what? We say on Triple
D, we say if it's funky, we'll find it.
300
00:13:21,701 --> 00:13:23,201
You know another tagline
we should say?
301
00:13:23,203 --> 00:13:24,469
We're looking for the real deal.
302
00:13:24,471 --> 00:13:26,971
Talk about real deal. Got
a husband and wife team.
303
00:13:26,973 --> 00:13:29,874
Both of Japanese descendent.
He decides to pack up,
304
00:13:29,876 --> 00:13:31,643
move to Japan and study ramen.
305
00:13:31,645 --> 00:13:33,478
Then come back and open up shop.
306
00:13:33,480 --> 00:13:36,681
That's real deal. This is
Kobe, Japanese restaurant.
307
00:13:36,683 --> 00:13:40,118
-Sesame... for the hiyashi chuka.
-Yes, sir.
308
00:13:40,120 --> 00:13:43,788
The food's phenomenal. You
might need some stretchy jeans.
309
00:13:43,790 --> 00:13:44,889
One miso ramen up.
310
00:13:44,891 --> 00:13:48,326
The ramen here is hands-down
the best in town.
311
00:13:48,328 --> 00:13:50,628
[Guy] Cooked up
by Mike Fukumitsu,
312
00:13:50,630 --> 00:13:54,699
a long time sushi chef who moved
to Japan to master ramen-making.
313
00:13:54,701 --> 00:13:57,001
- So he and his wife, Emi...
- Thank you, Chef.
314
00:13:57,003 --> 00:14:00,171
could start their own shop
back in Utah.
315
00:14:00,173 --> 00:14:02,540
The only place we could afford
had a sushi bar.
316
00:14:02,542 --> 00:14:04,742
-And we figured, we already
know how to do sushi, -Why not?
317
00:14:04,744 --> 00:14:07,779
- So let's do sushi and ramen.
- Why'd you call it Kobe, by the way?
318
00:14:07,781 --> 00:14:09,480
[Mike] It was already the
name "Kobe" when we bought it.
319
00:14:09,482 --> 00:14:12,684
- So, I assume the place had somewhat of a good reputation?
- No, it didn't.
320
00:14:12,686 --> 00:14:14,919
- Oh, that's awesome.
- Yeah. It was awful.
321
00:14:14,921 --> 00:14:16,754
It was one-star when we started.
322
00:14:16,756 --> 00:14:18,823
This is really unbelievable.
323
00:14:18,825 --> 00:14:21,359
[Mike] Katsu curry broth's
ready to go.
324
00:14:21,361 --> 00:14:24,762
The broth is rich. Everything
just has really remarkable flavor.
325
00:14:24,764 --> 00:14:28,833
You can tell there's really some
knowledge behind the making of it.
326
00:14:28,835 --> 00:14:31,336
- This is the beginning?
- Uh-huh. We have pre-made broth.
327
00:14:31,338 --> 00:14:32,937
- Right.
- This keeps getting added to it.
328
00:14:32,939 --> 00:14:34,873
-It's like the mother broth?
-It's the mother broth. It never ends.
329
00:14:34,875 --> 00:14:37,041
- So what goes next? Got it.
- Pork rolls.
330
00:14:37,043 --> 00:14:38,476
[Mike] Pre-cooked.
So we can boil out the blood.
331
00:14:38,478 --> 00:14:39,944
So you're not dropping
impurities into the ramen.
332
00:14:39,946 --> 00:14:42,847
- This is the back skin.
- Love me some good back skin.
333
00:14:42,849 --> 00:14:45,216
- [Mike] Some ears.
- I hear what you're saying about the ears.
334
00:14:45,218 --> 00:14:47,018
[laughing] I get it.
335
00:14:47,020 --> 00:14:49,821
- Lots of collagen.
- That's what gives that real silky richness.
336
00:14:49,823 --> 00:14:54,058
Green onions. Yellow onions,
carrots, apples.
337
00:14:54,060 --> 00:14:57,328
- You could take broth from that now and make a dish?
- Yes. Yes.
338
00:14:57,330 --> 00:14:59,030
So, the name of the dish
we're making is?
339
00:14:59,032 --> 00:15:00,765
Tomporo ramen.
340
00:15:00,767 --> 00:15:03,902
The Tomporo shoyu ramen
is one of my favorites.
341
00:15:03,904 --> 00:15:07,639
- It's got the chashu pork.
- It's just an explosion of flavor.
342
00:15:07,641 --> 00:15:09,874
- What does tomporo mean?
- It's a thick slice of pork.
343
00:15:09,876 --> 00:15:14,245
We're gonna put the pork belly into
the stock pot. Boil for about five minutes.
344
00:15:14,247 --> 00:15:16,514
- What goes in the fryer from here?
- We're gonna make the braise.
345
00:15:16,516 --> 00:15:18,783
Pork stock, soy sauce.
346
00:15:18,785 --> 00:15:23,855
Sugar, sansho. It's a Japanese
seasoning. Ginger, green onions.
347
00:15:23,857 --> 00:15:25,857
Little bit of black pepper,
sake.
348
00:15:25,859 --> 00:15:27,358
Watering the water.
349
00:15:27,360 --> 00:15:30,295
Now that we've fried the tomporo,
we're gonna put the pork in the braise,
350
00:15:30,297 --> 00:15:31,629
simmer for about 24 hours.
351
00:15:31,631 --> 00:15:34,399
I know this is the mother broth.
What do we do to take it to this...
352
00:15:34,401 --> 00:15:36,901
- To the shoyu level?
- Right. How do we make the shoyu base?
353
00:15:36,903 --> 00:15:39,938
-Soy sauce-- Oh, I'll-- -That
was your chance. "I'll show you."
354
00:15:39,940 --> 00:15:41,539
- [woman laughing in
background] - Hey, Guy?
355
00:15:41,541 --> 00:15:44,208
- I'll show you. [chuckles]
- I gotta go, dude!
356
00:15:44,210 --> 00:15:46,945
-Soy sauce. Garlic powder
-Fresh, pureed garlic?
357
00:15:46,947 --> 00:15:48,746
Onion powder. Whisk that up.
358
00:15:48,748 --> 00:15:50,248
Boil it down and strain it off.
359
00:15:50,250 --> 00:15:53,084
So we've got our cut
and braised tomporo.
360
00:15:53,086 --> 00:15:55,586
Potato starch to thicken
it up a little bit. Spinach.
361
00:15:55,588 --> 00:15:57,054
Shoyu base.
362
00:15:57,056 --> 00:16:00,191
- The soup stock.
- Oh, you gotta strain in case there's any particulates.
363
00:16:00,193 --> 00:16:03,061
Whisk the base into the stock.
Have the noodles.
364
00:16:03,063 --> 00:16:04,595
Tomporo toppings.
365
00:16:04,597 --> 00:16:07,165
You're about ready to see
a man enter the food zone.
366
00:16:07,167 --> 00:16:09,734
[Mike] Little bit of bok choy,
little bit of onion oil.
367
00:16:09,736 --> 00:16:11,169
Oh yeah.
368
00:16:11,770 --> 00:16:14,672
- Mmm.
- [Mike] You're making me hungry.
369
00:16:14,674 --> 00:16:16,674
I'm gonna talk right now.
You don't get to say anything.
370
00:16:16,676 --> 00:16:19,877
First and foremost, the broth.
Good collagen, silkiness,
371
00:16:19,879 --> 00:16:24,015
you get the velvet on the tongue.
Dynamite noodle, cooked perfectly.
372
00:16:24,750 --> 00:16:28,052
The pork's the star.
It's tender, a ton of flavor.
373
00:16:28,054 --> 00:16:30,955
Beautiful that you have
the bok choy and the spinach.
374
00:16:31,824 --> 00:16:34,926
It's every bit of fantastic.
375
00:16:34,928 --> 00:16:37,228
-Perfect. All right.
-Nice job, man. Now you can talk.
376
00:16:37,230 --> 00:16:39,964
[both babbling]
377
00:16:39,966 --> 00:16:41,165
Thank you very much, Guy!
378
00:16:41,167 --> 00:16:42,900
[both laughing]
379
00:16:42,902 --> 00:16:44,902
Two shoyu tomporo ramen.
380
00:16:44,904 --> 00:16:47,839
- The broth is really good.
- Spot on.
381
00:16:47,841 --> 00:16:49,374
The pork in it
is cut to perfection.
382
00:16:49,376 --> 00:16:51,209
- Oh, my gosh. Delicious.
- [Guy] Huh?
383
00:16:51,211 --> 00:16:55,847
- Have you had authentic ramen like this before?
- No. Maybe the cheap kind.
384
00:16:55,849 --> 00:16:56,948
- One to ten?
- Oh, eleven.
385
00:16:56,950 --> 00:16:58,549
[Mike] Chirashi coming through.
386
00:16:58,551 --> 00:17:01,853
We're a ski community here
and after having a good ski day,
387
00:17:01,855 --> 00:17:05,623
- come in for some hot ramen.
- It's like getting a warm hug.
388
00:17:05,625 --> 00:17:06,724
[Guy] But even
on a hot summer day,
389
00:17:06,726 --> 00:17:09,761
they got a bowl
that's got your back.
390
00:17:09,763 --> 00:17:12,830
When I come to a ramen place and they
make a cold ramen, I'm like, "Oh, boy."
391
00:17:12,832 --> 00:17:15,299
The cold ramen is so delicious.
392
00:17:15,301 --> 00:17:17,034
It's just like a work of art.
393
00:17:17,036 --> 00:17:19,971
Don't go anywhere. Triple D hanging
out in Salt Lake City with this crazy guy.
394
00:17:19,973 --> 00:17:22,240
I'll be in my car.
Hold my calls.
395
00:17:26,779 --> 00:17:28,713
Welcome back. Triple D
hanging out in Salt Lake City, Utah
396
00:17:28,715 --> 00:17:32,283
at a funky joint called Kobe
Japanese restaurant.
397
00:17:32,285 --> 00:17:36,087
This wild man with his wife, they've this
dynamite place the last 8 and 1/2 years?
398
00:17:36,089 --> 00:17:37,155
8 and 1/2 years.
399
00:17:37,157 --> 00:17:39,057
[man] Freshly rolled
for table nine, Emi.
400
00:17:39,059 --> 00:17:40,024
This restaurant is amazing.
401
00:17:40,026 --> 00:17:41,826
The sushi's great.
We love sushi.
402
00:17:41,828 --> 00:17:43,161
Everything's always delicious.
403
00:17:43,163 --> 00:17:44,729
From sushi to ramen.
404
00:17:44,731 --> 00:17:46,998
Hiyashi chuka ramen up.
405
00:17:47,000 --> 00:17:49,834
The hiyashi chuka is wonderful.
How often are you able to actually
406
00:17:49,836 --> 00:17:53,037
- try a cold ramen?
- It just is really phenomenal.
407
00:17:53,039 --> 00:17:56,107
So, we're gonna do the hiyashi
chuka ramen. It's a cold ramen dish.
408
00:17:56,109 --> 00:17:58,810
- With a warm charshu on top.
- Got it.
409
00:17:58,812 --> 00:18:00,645
We cut the pork belly in half.
410
00:18:00,647 --> 00:18:02,080
Then we cut it
to our portion size.
411
00:18:02,082 --> 00:18:04,715
- Whose portion is that?
- We're gonna wrap it up.
412
00:18:04,717 --> 00:18:07,018
Nice and tight. It sort of
blooms together.
413
00:18:07,020 --> 00:18:08,853
You're just going to try
and achieve a bigger--
414
00:18:08,855 --> 00:18:10,755
- We're going from this to this.
- Got it.
415
00:18:10,757 --> 00:18:12,824
- [Mike] This goes into the stock pot.
- In the broth.
416
00:18:12,826 --> 00:18:15,126
Four to six hours.
Just to let it cool.
417
00:18:15,128 --> 00:18:17,261
We're making the braise.
Soy sauce,
418
00:18:17,263 --> 00:18:20,465
sake, pork broth, mirin,
419
00:18:20,467 --> 00:18:22,166
salt, grated garlic.
420
00:18:22,168 --> 00:18:24,102
- Some thumbs of ginger.
- What'd you call it? Thumbs?
421
00:18:24,104 --> 00:18:25,837
- Thumbs. Okay.
- I call it knobs.
422
00:18:25,839 --> 00:18:29,006
- Some water.
- And how long are we gonna allow this pork
423
00:18:29,008 --> 00:18:30,441
to sit here and braise in this?
424
00:18:30,443 --> 00:18:32,043
- Four hours.
- [Guy] Okay.
425
00:18:32,045 --> 00:18:34,145
Once it gets done braising,
we will wrap it in plastic wrap.
426
00:18:34,147 --> 00:18:36,948
Let it cool down and cut it
into a portion-size serving.
427
00:18:36,950 --> 00:18:38,483
All right, so what
do we do next?
428
00:18:38,485 --> 00:18:40,985
- Sesame sauce for the hiyashi chuka ramen.
- Got it.
429
00:18:40,987 --> 00:18:43,287
[Mike] Got some water,
soy sauce.
430
00:18:43,289 --> 00:18:44,956
Where do the majority of
the recipes come from, Chef?
431
00:18:44,958 --> 00:18:46,290
My beautiful wife.
432
00:18:46,292 --> 00:18:48,926
Vinegar, sesame oil,
this is a home recipe.
433
00:18:48,928 --> 00:18:51,129
Sugar, stock.
434
00:18:51,131 --> 00:18:53,498
You and that pork stock, man.
You can't get away from that.
435
00:18:53,500 --> 00:18:55,299
[Mike] And sesame paste.
436
00:18:57,603 --> 00:18:58,903
Oh, that's good.
437
00:18:58,970 --> 00:19:01,639
Just a right amount of that
sesame. Little silkiness from it.
438
00:19:01,641 --> 00:19:03,574
Toasted nuttiness of it,
good amount of vinegar.
439
00:19:03,576 --> 00:19:06,177
Awesome. Let's build it.
This is for the charshu.
440
00:19:06,179 --> 00:19:09,180
Put a little bit of oil in our
frying pan, stick that on there,
441
00:19:09,182 --> 00:19:10,448
get it nice and brown.
442
00:19:11,116 --> 00:19:13,251
Don't forget the sauce.
443
00:19:13,253 --> 00:19:16,187
Cold noodles, asparagus,
charshu pork.
444
00:19:16,189 --> 00:19:18,623
-Pickled bean flowers. What are they pickled in?
-Rice vinegar.
445
00:19:18,625 --> 00:19:21,159
- Egg, cucumbers.
- Thanks.
446
00:19:21,161 --> 00:19:23,995
- And... Spicy mustard, yeah.
- Whoa, wait, wait. Mustard?
447
00:19:23,997 --> 00:19:26,931
I wanna talk to your wife. I
don't know how legit this is.
448
00:19:26,933 --> 00:19:28,266
It's too beautiful to eat.
449
00:19:32,804 --> 00:19:33,905
That's--
450
00:19:34,139 --> 00:19:35,806
[chuckling] I was gonna say
that's a little bit much.
451
00:19:35,808 --> 00:19:37,875
[laughing]
452
00:19:37,877 --> 00:19:41,946
- Straight to your sinuses.
- That's full-on hot mustard.
453
00:19:41,948 --> 00:19:43,147
[exhales]
454
00:19:49,922 --> 00:19:51,055
[all laughing]
455
00:19:51,057 --> 00:19:53,958
You're just trying
to judge me. Can I see?
456
00:19:55,827 --> 00:19:58,829
[Guy] Japanese food is
really about balance.
457
00:19:58,831 --> 00:20:02,300
Really about technique, really
about appreciating the ingredients.
458
00:20:02,302 --> 00:20:04,835
And that's one of the things
that you are doing so well here.
459
00:20:04,837 --> 00:20:07,772
And that noodle dish
right there...
460
00:20:07,774 --> 00:20:10,641
As legit and as delicious
as the tomporo.
461
00:20:10,643 --> 00:20:12,643
Dynamite. Both are.
462
00:20:12,645 --> 00:20:14,712
Those noodles are cold
and ready to go.
463
00:20:14,714 --> 00:20:18,783
It has this rich, creamy,
peanut butter flavor.
464
00:20:18,785 --> 00:20:22,153
And with the cucumbers, and
the asparagus, it's delicious.
465
00:20:22,155 --> 00:20:24,488
Making the summer breeze roll.
466
00:20:24,490 --> 00:20:26,991
This is the way to get
Japanese food without a passport.
467
00:20:26,993 --> 00:20:27,992
[chuckles] Yeah.
468
00:20:27,994 --> 00:20:31,095
This is exactly like
what I would get in Japan.
469
00:20:31,097 --> 00:20:32,997
This is exactly what
Triple D's about.
470
00:20:32,999 --> 00:20:34,031
You are
the shining example, dude.
471
00:20:34,033 --> 00:20:35,900
It's so delicious.
472
00:20:35,902 --> 00:20:38,035
- The real deal right here, folks.
- [chuckles]
473
00:20:39,605 --> 00:20:41,739
That's it for this week.
But don't you worry.
474
00:20:41,741 --> 00:20:44,642
I'll be looking for more
joints all over this country.
475
00:20:44,644 --> 00:20:47,845
I'll see you next week on
Diners, Drive-Ins and Dives.
476
00:20:47,847 --> 00:20:50,648
- Did you come here when Emi came?
- Um...
477
00:20:50,650 --> 00:20:53,751
Kinda same time. She's
a little bit older than me.
478
00:20:53,753 --> 00:20:55,853
- Way to throw her under the bus.
- [laughs]
479
00:20:55,855 --> 00:20:58,055
It's very nice of you.
Charge her double.
480
00:20:58,057 --> 00:20:59,991
- Okay? Check, please.
- [laughing]