1
00:00:01,001 --> 00:00:02,134
Hey, there, I'm Guy Fieri,
and we're rolling out,
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00:00:02,202 --> 00:00:06,905
looking for America's greatest
diners, drive-ins and dives.
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00:00:06,907 --> 00:00:11,243
[Guy] This trip,
all the magic is done here.
Things are gettin' funky...
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00:00:11,245 --> 00:00:12,778
Come on down and try 'em
tonight, folks.
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00:00:12,813 --> 00:00:13,879
In Flavortown.
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00:00:13,947 --> 00:00:16,882
Got me digging
into this thing for a while.
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00:00:16,884 --> 00:00:19,752
We've got
not your everyday Mexican
in Anchorage, Alaska.
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00:00:19,754 --> 00:00:21,253
Crazy.
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00:00:21,255 --> 00:00:24,456
A meatless flavor bomb
in Laramie, Wyoming.
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00:00:24,525 --> 00:00:26,025
That's delicious.
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00:00:26,027 --> 00:00:28,660
Along with a loaded twist
on nachos.
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00:00:28,662 --> 00:00:30,896
Those are legit.
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00:00:30,898 --> 00:00:34,333
And a poppin' burger
that's seriously slammin'.
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00:00:34,335 --> 00:00:36,902
Shut the front door,
back door...
Shut the barn door.
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00:00:36,904 --> 00:00:38,737
That's all right here,
right now,
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00:00:38,739 --> 00:00:41,073
on Diners, Drive-Ins
and Dives.
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00:00:53,854 --> 00:00:55,154
So, I'm here
in Laramie, Wyoming,
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00:00:55,222 --> 00:00:57,322
home of University of Wyoming.
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00:00:57,324 --> 00:00:58,757
[all] Cowgirls!
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00:00:58,759 --> 00:00:59,991
In a town like this,
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00:00:59,993 --> 00:01:01,994
you'd expect to find
some really good
watering holes
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00:01:02,062 --> 00:01:05,030
with some bar food,
but I'm looking for
elevated bar food,
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00:01:05,032 --> 00:01:07,232
and a joint that's serving u
something called Barnchos.
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00:01:07,268 --> 00:01:09,068
This is Born In A Barn.
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00:01:10,905 --> 00:01:13,839
[Guy] Chili cheese wra-ap
in the window!
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00:01:13,841 --> 00:01:16,008
There's burgers-and-wing
joints all over the place,
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but this place has
some standards.
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[man]
Sauce with blackberry wings...
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00:01:19,280 --> 00:01:20,779
What makes these guys
so special?
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00:01:20,781 --> 00:01:23,315
It's the people
that work here,
Clayton and Jesse.
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00:01:23,383 --> 00:01:25,284
[Guy] That'd be Clayton Scho
and Jesse Reece,
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00:01:25,352 --> 00:01:27,252
who went from co-workers
to co-owners
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00:01:27,254 --> 00:01:30,556
when they opened this spot,
along with their buddy,
Trent Brome.
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00:01:30,558 --> 00:01:32,925
We actually worked
out at the Cathedral Home
for Children.
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00:01:32,927 --> 00:01:35,727
Jesse was the culinary arts
teacher out there,
and I was a case manager.
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00:01:35,796 --> 00:01:36,962
How did you get in the mix?
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00:01:36,964 --> 00:01:38,297
I've got
a construction company
here in town.
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00:01:38,332 --> 00:01:39,598
I came in every day--
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00:01:39,600 --> 00:01:41,233
Oh, you haven't paid
your bar tab?
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00:01:41,235 --> 00:01:43,068
-Pretty much, yeah.
-[Guy] You're working it
off now.
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00:01:43,070 --> 00:01:44,303
What kind of food
are we doing, Chef?
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00:01:44,305 --> 00:01:45,170
Burgers and wings, man.
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00:01:45,172 --> 00:01:46,705
Got a Popper burger.
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00:01:46,707 --> 00:01:50,075
The Popper burger is topped
with cream cheese
that has jalapenos,
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00:01:50,077 --> 00:01:51,143
and it has a raspberry sauce
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00:01:51,178 --> 00:01:53,178
It's perfect amount
of sweet and spicy,
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00:01:53,247 --> 00:01:54,813
which is right up my alley.
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00:01:54,815 --> 00:01:57,049
-All the magic is done here?
-Right here.
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00:01:57,051 --> 00:01:59,051
[Guy] How many people work
in this spot?
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00:01:59,119 --> 00:02:01,954
-[Jesse] We can fit three in
at the most.
-[Guy whistles]
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00:02:01,956 --> 00:02:03,155
Just like a bowling ball.
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00:02:03,190 --> 00:02:03,822
So...
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00:02:03,824 --> 00:02:05,390
The Popper burger.
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00:02:05,392 --> 00:02:08,060
[Jesse] We're starting off
with our raspberry
pepper jelly,
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00:02:08,128 --> 00:02:09,895
good old corn syrup...
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00:02:09,897 --> 00:02:11,096
-It's not just for breakfast
anymore.
-No.
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00:02:11,098 --> 00:02:12,831
[Jesse] Raspberry jam.
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00:02:12,900 --> 00:02:15,834
Crushed red pepper flake
and our granulated garlic.
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00:02:15,836 --> 00:02:18,070
So you got sweet,
you got tangy
and you got spicy,
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00:02:18,072 --> 00:02:19,271
three of my favorite names.
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00:02:19,273 --> 00:02:21,039
[Jesse] Now we're gonna soa
our jalapenos.
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00:02:21,041 --> 00:02:23,275
Buttermilk kinda helps
mellow 'em out a bit.
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00:02:23,277 --> 00:02:24,443
[Guy]
And how long are we letting
this down for?
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00:02:24,511 --> 00:02:26,145
-Least 24 hours.
-Got it.
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00:02:26,147 --> 00:02:27,846
-[Guy] What are we gonna
dredge and fry these in?
-Straight flour.
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00:02:27,848 --> 00:02:29,248
And all you have
are these two fryers?
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00:02:29,250 --> 00:02:31,917
Yep, and we cook
all of our sauces
on the flat top.
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00:02:31,919 --> 00:02:34,153
-Oh, you don't have burners?
-We got zero burners.
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00:02:34,155 --> 00:02:35,654
I know a guy that does
construction,
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00:02:35,656 --> 00:02:37,222
I just met him outside.
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00:02:37,224 --> 00:02:39,858
How about we get
a little bit bigger hood
and we drop in some burners?
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00:02:39,894 --> 00:02:41,160
[Guy] What do we season
the burger with?
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00:02:41,162 --> 00:02:42,928
[Jesse] Salt, pepper, Old Bay,
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00:02:42,930 --> 00:02:44,830
onion powder,
granulated garlic.
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00:02:44,832 --> 00:02:47,366
Got some cream cheese
ready to go.
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00:02:47,368 --> 00:02:49,601
That's what holds
the jalapenos on that.
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00:02:49,670 --> 00:02:51,637
Raspberry pepper jelly.
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00:02:51,639 --> 00:02:54,072
[Jesse]
There is the Popper burger.
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00:02:56,310 --> 00:02:57,876
[Guy] I love how you cooked
the burger,
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00:02:57,878 --> 00:02:59,111
really nice caramelization
on that.
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00:02:59,113 --> 00:03:01,013
I love the double patty.
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00:03:01,782 --> 00:03:03,182
[Guy]
Not too much cream cheese.
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00:03:03,250 --> 00:03:05,551
Little kiss of the sweetness
from the pepper jelly.
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00:03:06,854 --> 00:03:08,954
Nice heat out of the jalapeno.
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00:03:08,956 --> 00:03:11,223
Look at how that bun is
just staying together enough
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00:03:11,225 --> 00:03:12,491
to work as a vessel
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00:03:12,526 --> 00:03:15,027
but is not competing
with the burger.
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00:03:15,362 --> 00:03:16,695
-Well done, my friend.
-Thanks.
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00:03:16,697 --> 00:03:18,730
All right, ladies,
I've got the Popper.
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00:03:18,732 --> 00:03:20,999
The Popper burger's
one of those things
that I crave.
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00:03:21,001 --> 00:03:23,802
The raspberry pepper sauce,
it kinda just evens out
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00:03:23,804 --> 00:03:26,738
the heat of the peppers
and blends really well
with the cheese.
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00:03:26,740 --> 00:03:28,640
They're just delicious,
that's what I can say.
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00:03:28,642 --> 00:03:31,276
Smoked wings, Carolina sauce
for you.
95
00:03:31,345 --> 00:03:34,012
The atmosphere, the service,
is wonderful.
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00:03:34,014 --> 00:03:35,347
The bar's really fun.
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00:03:35,349 --> 00:03:38,050
Whether you're wanting
to party a little bit
on game day,
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00:03:38,052 --> 00:03:40,219
or just looking for a meal.
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00:03:40,221 --> 00:03:42,821
The food is, like, amazing,
like the nachos.
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00:03:42,823 --> 00:03:44,122
Barnchos up.
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00:03:44,124 --> 00:03:46,625
I love the Barnchos,
that's my go-to, usually.
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00:03:46,627 --> 00:03:49,661
You have those
crispy pub chips that come
fresh out of the fryer,
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00:03:49,663 --> 00:03:52,598
then you get that smoked por
in with the queso.
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00:03:52,666 --> 00:03:55,300
That's an appetizer
for our whole family,
everybody enjoys it.
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00:03:55,302 --> 00:03:58,870
-What are we making first?
-Just the basic rub
for our pork shoulders.
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00:03:58,872 --> 00:04:01,807
Salt in first,
pepper, brown sugar.
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00:04:01,809 --> 00:04:02,941
The emphasis on the "brown".
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00:04:02,943 --> 00:04:05,744
Paprika, onion batter,
granulated garlic.
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00:04:05,812 --> 00:04:07,179
-Dry rub it?
-Let's go to the smoker.
110
00:04:07,181 --> 00:04:09,848
[Guy] 225,
and we smoke 18 hours.
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00:04:09,850 --> 00:04:11,249
[Jesse] Shred it up.
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00:04:11,251 --> 00:04:13,051
-All right,
what are we making?
-This is our house-made queso.
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00:04:13,120 --> 00:04:14,286
[Jesse] Heavy cream.
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00:04:14,288 --> 00:04:15,621
Emphasis on the "heavy".
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00:04:15,689 --> 00:04:17,322
[Jesse] Easy-melt cheese.
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00:04:17,324 --> 00:04:18,924
Pepper Jack, little Swiss.
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00:04:18,926 --> 00:04:19,992
[Guy] And that's it.
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00:04:20,127 --> 00:04:21,893
[Jesse] Now we're gonna make
our barbecue sauce.
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00:04:21,895 --> 00:04:24,029
[stammers] Good old molasses.
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00:04:24,097 --> 00:04:26,331
-Guh-guh-guh-guh-guh...
-Good old molasses.
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00:04:26,333 --> 00:04:27,933
[Jesse] Honey, brown sugar,
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00:04:27,935 --> 00:04:29,067
yellow mustard.
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00:04:29,136 --> 00:04:30,402
Apple cider vinegar.
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00:04:30,404 --> 00:04:32,104
-Worcester.
-Worcester sauce.
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00:04:32,106 --> 00:04:33,605
-[Jesse] Dark rum.
-[Guy] Yes.
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00:04:33,674 --> 00:04:35,440
Black pepper,
dark chili powder.
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00:04:35,442 --> 00:04:36,608
Kitchen sink is next.
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00:04:36,677 --> 00:04:37,743
Clove.
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00:04:37,745 --> 00:04:39,211
Allspice, liquid smoke.
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00:04:39,279 --> 00:04:41,880
[Jesse] That base cooks down,
then we add that ketchup.
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00:04:41,882 --> 00:04:43,882
-That's our sweet and smoky
barbecue, right there.
-Okay.
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00:04:43,950 --> 00:04:46,351
-We're gonna do
our hot buffalo.
-Again on the flat top.
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00:04:46,353 --> 00:04:48,053
[Jesse] Two pounds butter
in there, cayenne,
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00:04:48,055 --> 00:04:49,988
-ghost chili powder.
-[Guy whistles]
135
00:04:49,990 --> 00:04:54,026
Celery salt, paprika,
crushed red pepper,
hot sauce.
136
00:04:54,028 --> 00:04:56,094
Once you're cooked that,
we'll mix 'em together
137
00:04:56,163 --> 00:04:58,230
for the sauce
for the Barnchos.
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00:04:58,298 --> 00:04:59,598
[Guy] All right,
let's talk about these.
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00:04:59,667 --> 00:05:01,366
[crunches loudly]
140
00:05:01,368 --> 00:05:03,135
Those are
some of the crunchiest
potato chips
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00:05:03,137 --> 00:05:04,069
I've ever had in my life.
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00:05:04,071 --> 00:05:06,605
How many rinses do they get?
143
00:05:06,673 --> 00:05:10,108
Three, and our brine is
ice-cold water,
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00:05:10,110 --> 00:05:12,177
white distilled vinegar
and kosher salt.
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00:05:12,179 --> 00:05:14,379
Let that rest
at least 24 hours,
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00:05:14,381 --> 00:05:15,614
then we'll fry 'em.
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00:05:15,649 --> 00:05:17,282
A little seasoning, toss,
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00:05:17,284 --> 00:05:18,317
that's our base.
149
00:05:18,319 --> 00:05:20,018
Now we're gonna build
our Barnchos,
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00:05:20,054 --> 00:05:23,155
our shredded pork, bacon,
hot queso.
151
00:05:23,223 --> 00:05:26,091
I gotta get every chip
a little of our pork,
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00:05:26,093 --> 00:05:27,125
little bit of bacon on top.
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00:05:27,194 --> 00:05:29,361
Cheese, diced red onion,
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00:05:29,396 --> 00:05:32,331
little jalapeno,
the spicy barbecue.
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00:05:32,333 --> 00:05:33,365
That's a Barncho.
156
00:05:34,735 --> 00:05:35,967
[crunches loudly]
157
00:05:35,969 --> 00:05:38,603
Dude, the barbecue sauce
is awesome.
158
00:05:39,940 --> 00:05:41,840
The cheese sauce, delicious,
not too much.
159
00:05:41,842 --> 00:05:43,108
Good smoke on the pork.
160
00:05:43,110 --> 00:05:45,177
Love the big chunks of bacon.
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00:05:45,179 --> 00:05:47,946
I thought that I was going
to find a hole in this.
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00:05:47,948 --> 00:05:49,181
I can't even make
a hole in this.
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00:05:49,183 --> 00:05:50,816
Got me digging into this thing
for a while.
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00:05:50,818 --> 00:05:53,819
Those are legit.
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00:05:53,821 --> 00:05:56,254
Shut the front door,
back door...
Shut the barn door.
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00:05:56,256 --> 00:05:57,689
Cheese and Barnchos.
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00:05:57,691 --> 00:05:59,291
The queso's delicious,
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00:05:59,293 --> 00:06:03,061
and that spicy barbecue sauc
adds a little bit of kick
in there.
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00:06:03,130 --> 00:06:06,798
They're not stingy with
the meat, so you're always
gonna get a good portion.
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00:06:06,800 --> 00:06:08,633
I don't know
that I could finish that
with three friends.
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00:06:08,635 --> 00:06:10,669
I don't think that I could,
either. Do you want some?
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00:06:10,671 --> 00:06:12,838
I'm just coming out
of my food coma
from when I had 'em.
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00:06:12,840 --> 00:06:15,240
[man] Chicken Mary Contrary
ready for pick-up.
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Their chicken, the fries,
everything, like, this is
the best place,
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00:06:18,812 --> 00:06:21,813
and I am really happy
to be here,
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00:06:21,849 --> 00:06:26,051
and I'm so proud of the guys
who make all the food,
and it's really cool.
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00:06:26,053 --> 00:06:30,756
The best interview of the year
on Diners, Drive-Ins
and Dives.
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00:06:30,758 --> 00:06:33,191
It is the spot in there,
made barn on.
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00:06:33,226 --> 00:06:34,159
[Guy] With something as simple
as a burger
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00:06:34,227 --> 00:06:36,361
or the Barnchos,
if you're gonna do it,
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00:06:36,363 --> 00:06:38,997
you gotta do it right from
the very beginning elements,
and you're doing it.
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00:06:38,999 --> 00:06:41,266
When you get a real kitchen,
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00:06:41,268 --> 00:06:44,136
this guy's gonna be dangerous,
watch out for Chef Jess.
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00:06:45,472 --> 00:06:46,805
[Guy] Up next,
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00:06:46,807 --> 00:06:47,973
we're sticking to Laramie..
186
00:06:47,975 --> 00:06:49,074
Just had to freshen up.
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00:06:49,076 --> 00:06:51,643
To hit a righteous
vegetarian spot...
188
00:06:51,645 --> 00:06:53,845
Where has this been
all my life?
189
00:06:53,847 --> 00:06:55,113
Turning lentils into loaf..
190
00:06:55,115 --> 00:06:56,982
I get mental for the lentil.
191
00:06:56,984 --> 00:06:59,284
And putting a bomb spin
on a banh mi.
192
00:06:59,352 --> 00:07:00,552
Really delicious.
193
00:07:06,660 --> 00:07:07,893
Ever since I've been doing
Triple-D,
194
00:07:07,895 --> 00:07:09,895
people have been telling me
places I gotta go to.
195
00:07:09,963 --> 00:07:11,830
Gotta do more Thai joints,
gotta do more Mexican places
196
00:07:11,832 --> 00:07:14,166
gotta do more pizza joints,
more barbecue.
197
00:07:14,234 --> 00:07:17,135
Well, you know what people
have been asking for a lot
lately? Vegetarian.
198
00:07:17,137 --> 00:07:18,570
I'm here in Laramie, Wyoming,
199
00:07:18,572 --> 00:07:21,139
and if you know about me,
about my family,
about my sister Morgan,
200
00:07:21,175 --> 00:07:24,309
we love vegetarian food,
and this is Sweet Melissa.
201
00:07:26,914 --> 00:07:29,014
Place filling up,
get ready to be slammed.
202
00:07:29,016 --> 00:07:31,116
[woman] It doesn't
really matter if you're
vegetarian or not,
203
00:07:31,184 --> 00:07:32,818
everyone is just very
into Sweet Melissa's.
204
00:07:32,820 --> 00:07:34,152
Buffalo cauliflower wings.
205
00:07:34,221 --> 00:07:38,089
Melissa is fabulous
at changing cauliflower
206
00:07:38,091 --> 00:07:42,060
or mushroom or black bean
into something
that just is unique.
207
00:07:42,095 --> 00:07:43,995
[Guy] And for over
two decades,
208
00:07:43,997 --> 00:07:48,099
Melissa Murphy and her husba
Mark Zieres have turned
surviving into thriving
209
00:07:48,135 --> 00:07:50,802
with their restaurant,
bar and food truck.
210
00:07:50,804 --> 00:07:54,072
We just thought,
"Probably won't make it,
but let's give it a try."
211
00:07:54,074 --> 00:07:57,876
You went from "I hope
we make it" to 22 years?
Congratulations.
212
00:07:57,878 --> 00:07:58,910
-Are you vegetarian?
-Yeah.
213
00:07:58,912 --> 00:08:00,946
-Both of you?
-No.
214
00:08:00,948 --> 00:08:03,648
I respect the diet,
and I eat it at home.
215
00:08:03,650 --> 00:08:04,649
-Right.
-And here.
216
00:08:04,717 --> 00:08:07,018
Selling two lentil loaves
for table six.
217
00:08:07,087 --> 00:08:09,287
The lentil loaf's amazing,
if you didn't know,
218
00:08:09,289 --> 00:08:11,623
you would've thought it was
meat loaf.
219
00:08:11,691 --> 00:08:13,158
Doused in ketchup,
just like growing up.
220
00:08:13,226 --> 00:08:14,659
It comes with mashed potatoes
221
00:08:14,661 --> 00:08:16,795
and a mushroom gravy.
It's delicious.
222
00:08:16,797 --> 00:08:18,163
What's the first dish
we're gonna make?
223
00:08:18,165 --> 00:08:19,798
A lentil version
of a meat loaf.
224
00:08:19,800 --> 00:08:23,034
-Do you understand that I get
mental for the lentil?
-Excellent.
225
00:08:23,069 --> 00:08:25,103
The first thing were gonna do
is mash some potatoes.
226
00:08:25,105 --> 00:08:27,239
We precooked some Yukon Gold.
227
00:08:27,307 --> 00:08:30,976
Some salt and pepper,
almond milk
and melted vegan butter.
228
00:08:31,044 --> 00:08:32,310
[Guy] What's our next step?
229
00:08:32,312 --> 00:08:34,379
The mushroom gravy that goes
on top of the mashed potatoes,
230
00:08:34,381 --> 00:08:37,082
olive oil and then onions,
cremini mushrooms,
231
00:08:37,084 --> 00:08:39,417
black pepper, tamari...
232
00:08:39,419 --> 00:08:41,286
You can have it today,
but it's also good tomorrow.
233
00:08:41,354 --> 00:08:44,055
[Melissa] Water that used
when we boiled the potatoes.
234
00:08:44,057 --> 00:08:46,825
Thickens it up. You also get
the flavor. Ta-da.
235
00:08:46,860 --> 00:08:48,293
[Melissa] Cornstarch slurry.
236
00:08:48,295 --> 00:08:50,929
-It'll tighten up.
-Let this cook for about
30 minutes.
237
00:08:50,997 --> 00:08:52,063
Next, we make the meat loaf?
238
00:08:52,065 --> 00:08:53,064
-Yep.
-Okay.
239
00:08:53,066 --> 00:08:55,534
[Melissa] Olive oil, onions,
potatoes,
240
00:08:55,536 --> 00:08:57,736
minced celery and carrots.
241
00:08:57,804 --> 00:08:58,937
Little garlic powder,
242
00:08:59,005 --> 00:09:01,673
black pepper, sea salt,
fresh red chilies,
243
00:09:01,741 --> 00:09:04,276
soaked lentils
and our veggie stock.
244
00:09:04,278 --> 00:09:07,412
-[Melissa] It takes about
an hour or so for it to cook.
-[Guy] Okay.
245
00:09:07,414 --> 00:09:09,781
We're going to do
the next step
for our lentil loaf.
246
00:09:09,816 --> 00:09:11,917
The lentil mixture
we just cooked,
247
00:09:11,952 --> 00:09:16,254
little bit of Tabasco,
poultry seasoning,
tamari, crackers,
248
00:09:16,289 --> 00:09:17,255
cheddar cheese.
249
00:09:17,257 --> 00:09:18,857
[Guy] That is a fair amount
of egg.
250
00:09:18,859 --> 00:09:20,358
-That's how it works out
for us.
-Okay.
251
00:09:20,360 --> 00:09:21,426
[Melissa] It's going
into a loaf pan.
252
00:09:21,428 --> 00:09:22,894
-Ta-da.
-Yeah.
253
00:09:22,963 --> 00:09:24,596
-Add a little spray.
-Yeah.
254
00:09:25,332 --> 00:09:26,564
Just had to freshen up.
255
00:09:26,733 --> 00:09:29,701
[Melissa] Bake it 350,
about an hour and 15 minutes.
256
00:09:29,769 --> 00:09:32,470
-We're gonna slam it
outta here.
-Okay.
257
00:09:32,472 --> 00:09:35,240
Slice a few slices,
crisp it on both sides,
258
00:09:35,242 --> 00:09:36,841
-steam it just a little bit.
-Okay.
259
00:09:36,910 --> 00:09:38,843
Mashed potatoes,
mushroom gravy.
260
00:09:38,845 --> 00:09:41,646
Top it with some of this
tangy tomato sauce.
261
00:09:41,648 --> 00:09:42,814
[Guy] And what's
in that tomato sauce?
262
00:09:42,816 --> 00:09:46,251
Ketchup, brown sugar,
Tabasco and mustard.
263
00:09:46,319 --> 00:09:49,588
Stick this up
in the salamander,
just to heat up that sauce.
264
00:09:49,590 --> 00:09:51,056
All right.
265
00:09:53,126 --> 00:09:56,962
[Guy] This, right here, is,
like, the most tender,
moist meat loaf
266
00:09:57,030 --> 00:09:59,664
you could find, I mean,
it's got great texture,
it's got great chew.
267
00:09:59,666 --> 00:10:01,800
Love the little bit of crust
that you've put on it.
268
00:10:01,802 --> 00:10:02,934
The vegan mashed potatoes
269
00:10:02,936 --> 00:10:05,637
and this mushroom gravy,
270
00:10:05,639 --> 00:10:08,239
what I like is
how creamy you're able
to get 'em
271
00:10:08,241 --> 00:10:11,576
without the dairy.
272
00:10:11,612 --> 00:10:13,077
And the kicker
to the whole thing
273
00:10:13,079 --> 00:10:17,048
is the ketchup brown sugar
mustard Tabasco sauce.
Really delicious.
274
00:10:17,050 --> 00:10:19,818
Mashed potatoes
and gravy going down
for the lentil loaf.
275
00:10:19,820 --> 00:10:23,088
I'm a meat eater,
and I don't feel like
I'm missing that meat at all.
276
00:10:23,090 --> 00:10:25,423
On top of that, she has
great mashed potatoes,
277
00:10:25,492 --> 00:10:26,424
it's just to die for.
278
00:10:26,493 --> 00:10:28,259
[man] Seitan gyro going
to the plate.
279
00:10:28,261 --> 00:10:30,395
It's the best
comfort food restaurant.
280
00:10:30,397 --> 00:10:31,796
-Are you vegetarian?
-No.
281
00:10:31,798 --> 00:10:33,898
-[man] No.
-No.
282
00:10:33,900 --> 00:10:35,133
Selling the black bean
Hula burger.
283
00:10:35,135 --> 00:10:38,036
-It's a really
good restaurant--
-Just ha--
284
00:10:38,038 --> 00:10:39,270
Just happens to serve...
[whispers] Yeah.
285
00:10:39,339 --> 00:10:42,073
-Vegetarian food.
-You trying to take over
the show?
286
00:10:42,075 --> 00:10:44,576
Seitan banh mi sandwich,
table three.
287
00:10:44,578 --> 00:10:47,312
Today, I had
the seitan bon mi sandwich,
which was phenomenal.
288
00:10:47,314 --> 00:10:51,216
They actually make
all their seitan in-house,
which is delicious.
289
00:10:51,218 --> 00:10:52,917
-What are we gonna do next?
-Seitan,
290
00:10:52,919 --> 00:10:55,253
which is sort of
a meat substitute
made out of wheat.
291
00:10:55,321 --> 00:10:56,921
[Melissa] We're gonna use
vegetable stock,
292
00:10:56,923 --> 00:10:59,958
lemon juice, tamari,
chopped garlic.
293
00:10:59,960 --> 00:11:02,293
Put it on the stove
just to get it warm,
294
00:11:02,329 --> 00:11:04,996
and our dry ingredients are
vital wheat gluten.
295
00:11:05,065 --> 00:11:06,865
[Guy] The gluten to make
this loaf
296
00:11:06,867 --> 00:11:08,767
-that we're gonna cook
and slice...
-Yeah.
297
00:11:08,835 --> 00:11:10,969
And then it takes on
any flavor you wanna give it,
basically.
298
00:11:10,971 --> 00:11:12,604
-Nutritional yeast.
-My fave.
299
00:11:12,672 --> 00:11:15,040
[Melissa] Poultry seasoning
and onion powder.
300
00:11:15,042 --> 00:11:16,608
-So, as soon as that's warm--
-Yeah.
301
00:11:16,676 --> 00:11:18,943
-[Guy] You stir it in?
-Knead it, let it sit there
302
00:11:18,945 --> 00:11:21,046
at least 30 minutes,
tie it up with the twine,
303
00:11:21,114 --> 00:11:24,015
then we cook it
in veggie stock, water,
304
00:11:24,017 --> 00:11:27,285
dried thyme, bay leaves,
tamari.
305
00:11:27,287 --> 00:11:30,121
Cook for about 20 minutes,
before we add the seitan.
306
00:11:30,123 --> 00:11:31,423
Cook for about two hours.
307
00:11:31,425 --> 00:11:33,124
-[Guy] Let it cool.
-[Melissa] Slice it.
308
00:11:33,126 --> 00:11:34,793
-Next step?
-The banh mi sauce.
309
00:11:34,795 --> 00:11:36,360
Veggie stock.
310
00:11:36,362 --> 00:11:39,064
-This is like the home
of veggie stock.
-Yeah, and the home of tamari.
311
00:11:39,066 --> 00:11:41,733
[Melissa] Sesame oil,
minced green onions,
312
00:11:41,801 --> 00:11:43,968
-fresh ginger...
-A lot of it.
313
00:11:44,037 --> 00:11:46,571
-[Melissa] Garlic,
fresh red chilies.
-[Guy] Good start.
314
00:11:48,041 --> 00:11:50,375
-I'll have that on anything.
-Yeah.
315
00:11:50,443 --> 00:11:52,043
We're ready to make
the pickled vegetables
316
00:11:52,045 --> 00:11:53,244
-to go on the banh mi.
-Got it.
317
00:11:53,246 --> 00:11:56,915
Rice wine vinegar, water,
sea salt, sugar.
318
00:11:56,917 --> 00:11:59,284
Get a little heat on that,
let that all dissolve.
319
00:11:59,319 --> 00:12:01,920
We got onion, carrots,
daikon radish,
320
00:12:01,922 --> 00:12:04,122
-jalapeno.
-Jalapeno!
321
00:12:04,124 --> 00:12:06,057
-[Guy] Some cucumbers.
-[Melissa] The pickling brine
we just made.
322
00:12:06,126 --> 00:12:08,293
-And let that set
for how long?
-Couple of hours, at least.
323
00:12:08,295 --> 00:12:10,895
[Melissa] Butter the bread,
put it on the flat top,
324
00:12:10,897 --> 00:12:12,397
put down a little bit
of olive oil,
325
00:12:12,399 --> 00:12:13,965
and heat up our seitan.
326
00:12:13,967 --> 00:12:16,101
Once that gets
a little bit of crisp on it,
327
00:12:16,136 --> 00:12:17,602
-throw some banh mi sauce
on it.
-Okay.
328
00:12:17,704 --> 00:12:19,104
-Awesome.
-Take a little veggies,
329
00:12:19,106 --> 00:12:22,107
cilantro, vegan Sriracha mayo.
330
00:12:22,142 --> 00:12:25,210
We got black beans
and coconut rice,
and she's ready to go.
331
00:12:27,714 --> 00:12:29,681
Well, you got a good roll,
airy and light in the middle,
332
00:12:29,749 --> 00:12:32,650
so it's not
a big, heavy bread sandwich.
333
00:12:32,652 --> 00:12:35,153
The seitan is delicious,
and it takes on the flavor
really well.
334
00:12:35,155 --> 00:12:38,022
I love the pickled veg,
and I'm so glad you have
the jalapeno in there,
335
00:12:38,024 --> 00:12:40,024
because it's given it
a little bit of that spice.
336
00:12:40,093 --> 00:12:42,260
but in the vegan mayo,
it's what you've gotta do.
337
00:12:42,295 --> 00:12:44,229
You need to have fat in here.
338
00:12:45,198 --> 00:12:47,599
But where has this been
all my life?
339
00:12:47,667 --> 00:12:49,267
Coconut, white rice and beans?
340
00:12:49,269 --> 00:12:50,769
[Melissa] Yeah, yeah.
341
00:12:50,771 --> 00:12:52,270
That's delicious.
342
00:12:52,272 --> 00:12:54,806
Add in the banh mi sauce
to the seitan.
343
00:12:54,808 --> 00:12:57,175
The banh mi sandwich
was very delicious,
344
00:12:57,243 --> 00:12:59,077
with the different types
of textures and flavors.
345
00:12:59,112 --> 00:13:01,546
Sweet and spicy
at the same time.
346
00:13:01,581 --> 00:13:03,181
The seitan is really, really,
really good here.
347
00:13:03,183 --> 00:13:06,017
-[man] Sweet potato breather
going in the window.
-I love to eat here.
348
00:13:06,052 --> 00:13:07,819
The flavor is
really what brings us back.
349
00:13:07,821 --> 00:13:09,988
All big flavor-profile items,
350
00:13:10,056 --> 00:13:12,590
and I think you executed them
really well. Excellent job.
351
00:13:15,195 --> 00:13:17,262
[Guy] Coming up,
a modern Mexican spot,
352
00:13:17,264 --> 00:13:18,830
all the way up in Anchorage
353
00:13:18,832 --> 00:13:21,366
Might be a new technique,
I mean, we're in Alaska.
354
00:13:21,368 --> 00:13:23,067
Throwin' in
some dynamite duck.
355
00:13:23,069 --> 00:13:23,968
Nice touch.
356
00:13:23,970 --> 00:13:26,137
And off-the-chain chorizo.
357
00:13:26,172 --> 00:13:28,206
You're stepping outside
of the comfort zone.
358
00:13:28,208 --> 00:13:29,440
Well done.
359
00:13:31,611 --> 00:13:33,144
[man] Shall we try that
one more time?
360
00:13:33,146 --> 00:13:35,880
No, you can pick up
the Thursday shift.
Can you drive a stick-shift?
361
00:13:35,949 --> 00:13:38,149
-I can, I--
-Seriously, I got
a big schedule ahead of me.
362
00:13:38,151 --> 00:13:39,584
-You could just handle it.
-I can try it.
363
00:13:42,055 --> 00:13:43,621
Now, when I think of Alaska,
364
00:13:43,623 --> 00:13:45,757
I think of the great outdoor
I think great seafood,
365
00:13:45,825 --> 00:13:47,859
I think of the fact
that it really gets cold her
366
00:13:47,861 --> 00:13:50,829
but I wouldn't say
that I think
about Mexican food.
367
00:13:50,831 --> 00:13:52,563
Well, unless you're
in downtown Anchorage,
368
00:13:52,565 --> 00:13:54,899
where, I hear, there's
a joint that's knockin' out
the Mexican food.
369
00:13:54,968 --> 00:13:56,434
This is Tequila 61.
370
00:13:57,137 --> 00:13:59,237
Salmon, three minutes out.
371
00:13:59,305 --> 00:14:00,505
[man] It's not the typical,
372
00:14:00,507 --> 00:14:02,640
sort of,
taqueria Mexican food,
it is elevated.
373
00:14:02,642 --> 00:14:03,708
Pork chop up.
374
00:14:03,777 --> 00:14:05,777
-[Guy] How do you describe
the place?
-New age.
375
00:14:05,779 --> 00:14:07,846
So, Mexican,
but with a little attitude,
376
00:14:07,881 --> 00:14:09,247
-a little new spin?
-A twist, yeah.
377
00:14:09,249 --> 00:14:11,950
[Guy] Importing these
new, legit flavors
to Anchorage
378
00:14:11,952 --> 00:14:14,719
has been a passion project
for owner Jim Letts.
379
00:14:14,721 --> 00:14:17,755
Well, there's restaurants like
this in the heart of Mexico,
so I want to bring that here.
380
00:14:17,757 --> 00:14:19,457
[Guy] But he didn't have
to go far
381
00:14:19,459 --> 00:14:21,693
to get chef Matt Orchard
cooking on the concept.
382
00:14:21,761 --> 00:14:23,260
He actually worked here,
383
00:14:23,262 --> 00:14:26,130
and then he put in
the application for executive,
which was shocking,
384
00:14:26,132 --> 00:14:28,666
we didn't know
his capabilities,
he kinda hid it from us.
385
00:14:28,668 --> 00:14:30,635
Duck tacos, table 12, runners.
386
00:14:30,703 --> 00:14:32,704
[man] I'd never had
a duck taco before,
387
00:14:32,739 --> 00:14:34,772
and my wife said
I should try 'em and,
you know,
388
00:14:34,841 --> 00:14:36,741
-"I don't like duck taco,
come on."
-Exactly.
389
00:14:36,743 --> 00:14:39,944
-Just give me
some corn salad.
-But one bite changed my mind.
390
00:14:39,946 --> 00:14:42,747
The richness and the freshness
is just incredible.
391
00:14:42,815 --> 00:14:45,083
-What's today's menu?
-Today, we're gonna do
the duck confit.
392
00:14:45,151 --> 00:14:46,885
-[Guy] Okay.
-[Matt] Some salt, thyme.
393
00:14:46,887 --> 00:14:48,485
-And the...
-Leg quarters.
394
00:14:48,487 --> 00:14:51,122
-[Guy] Quarters of the ducks.
-[Matt] Let it sit
for about 12 to 24 hours.
395
00:14:51,157 --> 00:14:53,091
So, now we got
the duck rinsed.
396
00:14:53,093 --> 00:14:54,259
[Guy] Into the duck fat.
397
00:14:54,261 --> 00:14:55,760
[Matt] We'll throw it
in the oven
398
00:14:55,828 --> 00:14:57,896
and let that bad boy go
for about three hours.
399
00:14:57,898 --> 00:14:59,264
-What's up next?
-The Macha sauce
400
00:14:59,266 --> 00:15:01,132
-and the blueberry
Macha sauce.
-Okay.
401
00:15:01,167 --> 00:15:03,735
[Matt] Oil. Gonna roast
off some garlic.
402
00:15:03,803 --> 00:15:05,503
-Do we want heat on that,
Chef?
-Yes, we do.
403
00:15:05,505 --> 00:15:08,039
-Good call, I was just seeing
if you were paying attention.
-Yeah, no, I'm here.
404
00:15:08,041 --> 00:15:10,942
I've just never seen
this get roasted
without the burner on.
405
00:15:11,010 --> 00:15:13,645
-[laughs]
-Might be a new technique,
I mean, we're in Alaska.
406
00:15:13,647 --> 00:15:15,780
[Matt] Gonna toast
some peanuts,
add some sesame seeds.
407
00:15:15,782 --> 00:15:17,482
let those get a little toasty.
408
00:15:17,517 --> 00:15:19,284
So, now I'm gonna get
my oil in there.
409
00:15:19,319 --> 00:15:20,919
[Guy] Peanuts
and sesame seeds,
410
00:15:20,921 --> 00:15:22,253
Chile de Arbol
and the pasilla.
411
00:15:22,255 --> 00:15:23,054
[Matt] Salt.
412
00:15:23,056 --> 00:15:25,156
When this settles
nice and smooth,
413
00:15:25,158 --> 00:15:27,258
save some of that
for reheating, and then we'll
add the blueberries,
414
00:15:27,260 --> 00:15:28,626
and that'll be
a finishing sauce.
415
00:15:28,662 --> 00:15:30,328
[Guy] Pull the duck out,
let it cool, shred it,
416
00:15:30,330 --> 00:15:32,263
-reheat it
with the Macha sauce.
-Yep.
417
00:15:32,332 --> 00:15:33,898
We're making
the guacamole now,
418
00:15:33,900 --> 00:15:35,767
-[Guy] Okay.
-[Matt] so we mashed up
our avocados,
419
00:15:35,835 --> 00:15:38,836
onion powder, garlic powder,
pepper, the salt.
420
00:15:38,838 --> 00:15:39,938
What are we
doing over here, Chef?
421
00:15:39,940 --> 00:15:42,006
We're gonna blend up
seasoning here.
422
00:15:42,008 --> 00:15:45,476
Some lemon juice, jalapeno,
cilantro, salt and pepper.
423
00:15:46,179 --> 00:15:47,845
That, along with
the pico de gallo.
424
00:15:47,881 --> 00:15:50,081
[Matt] We have one more thing,
the red pickled onions.
425
00:15:50,083 --> 00:15:52,717
-[Guy] How are we doing those?
-[Matt] We're gonna take
some vinegar, some water,
426
00:15:52,785 --> 00:15:54,986
-oregano, some bay leaf,
boil that up.
-[Guy] Regular pickle.
427
00:15:54,988 --> 00:15:56,754
-Time to plate.
-[Matt] Some duck on there.
428
00:15:56,756 --> 00:15:59,290
-That's a lot.
-The blueberry sauce,
429
00:15:59,292 --> 00:16:03,428
fresh guac, pickled onions,
cilantro. Duck confit tacos.
430
00:16:03,930 --> 00:16:04,963
Well done.
431
00:16:08,101 --> 00:16:10,101
[timer ticking]
432
00:16:12,105 --> 00:16:13,604
-Funny joke I missed?
-Yeah.
433
00:16:13,640 --> 00:16:14,839
Go on, tell me,
I like a good joke.
434
00:16:14,841 --> 00:16:17,075
Uh, I've just been nervous
all day.
435
00:16:17,077 --> 00:16:19,243
-And I just made it worse,
right?
-Yeah, yeah, thanks.
436
00:16:19,245 --> 00:16:23,047
It's when he doesn't say
anything, he takes
a few bites, "Ha ha."
437
00:16:23,116 --> 00:16:25,283
[Guy] So, I tell people
that what is on the menu
438
00:16:25,285 --> 00:16:27,018
and the way it's prepared
by the chef.
439
00:16:28,788 --> 00:16:29,887
That's how you should eat it.
440
00:16:29,889 --> 00:16:31,422
If you changed anything
on this,
441
00:16:31,424 --> 00:16:32,957
you'd be getting a taco,
442
00:16:32,993 --> 00:16:35,193
-some type of meat.
-Yeah.
443
00:16:35,195 --> 00:16:36,728
A little bit of heat,
some tortilla,
444
00:16:36,730 --> 00:16:38,296
but you get the richness
of the duck,
445
00:16:38,298 --> 00:16:40,765
a little bit of the heat
from that Chile de Arbol
446
00:16:40,767 --> 00:16:43,267
and that pasilla sauce
that you made
with the roasted garlic.
447
00:16:43,336 --> 00:16:46,204
[Guy] Then you get
the kiss of the sweet
from the blueberry,
448
00:16:46,206 --> 00:16:49,774
and that, right there,
creates this great juxt
of the sweet and the heat,
449
00:16:49,809 --> 00:16:51,876
then you cool off
with some of the guac,
450
00:16:51,878 --> 00:16:54,078
and then, just when you think
that you have the whole party,
451
00:16:54,080 --> 00:16:55,780
you get the sting
from the onion.
452
00:16:55,782 --> 00:16:56,614
It's a dynamite taco.
453
00:16:56,682 --> 00:16:58,015
-Well done, Chef.
-Thank you.
454
00:16:58,017 --> 00:16:59,984
-I'm actually gonna take
one more bite.
-[Matt chuckles]
455
00:17:00,086 --> 00:17:01,819
Duck tacos.
456
00:17:01,821 --> 00:17:04,022
It's a little saltiness,
but the duck is fantastic.
457
00:17:04,024 --> 00:17:06,224
They're great. I love
the blueberry salsa,
458
00:17:06,292 --> 00:17:08,826
-I love the Chile de Arbol.
-Which you can't say
every day,
459
00:17:08,828 --> 00:17:10,194
-"That I love
blueberry salsa."
-You can't.
460
00:17:10,196 --> 00:17:12,697
Got two tequilas for you guys.
461
00:17:12,765 --> 00:17:13,831
Why do we call it Tequila 61?
462
00:17:13,833 --> 00:17:16,334
Anchorage, where we're
located, latitude 61.
463
00:17:16,336 --> 00:17:19,170
[woman] Just having
a good cocktail
with your tacos,
464
00:17:19,238 --> 00:17:21,339
and you eat them
with your chorizo empanadas,
465
00:17:21,341 --> 00:17:22,607
you can't go wrong with it.
466
00:17:22,642 --> 00:17:24,108
Chorizo empanadas.
467
00:17:24,177 --> 00:17:25,209
[man]
These aren't normal empanadas.
468
00:17:25,211 --> 00:17:29,414
The chorizo is
an amazing bounty of flavor.
469
00:17:29,416 --> 00:17:30,915
[woman] It just melts
in your mouth,
470
00:17:30,983 --> 00:17:32,250
it's so delicious.
471
00:17:32,252 --> 00:17:33,184
[Guy]
We'll make empanadas next.
472
00:17:33,252 --> 00:17:34,452
-All right.
-See you in a bit.
473
00:17:41,761 --> 00:17:43,161
Welcome back.
Triple-D, hangin' out
474
00:17:43,163 --> 00:17:45,897
in Anchorage, Alaska.
We're at Tequila 61.
475
00:17:45,899 --> 00:17:47,899
I think Tequila 61 is
really unique,
476
00:17:47,901 --> 00:17:51,102
because the flavor profiles
and just the ingredients
they use,
477
00:17:51,104 --> 00:17:54,105
and they really try and infu
Alaskan ingredients
478
00:17:54,173 --> 00:17:55,973
and do something
totally different.
479
00:17:56,042 --> 00:17:58,409
She's never been on TV.
480
00:17:58,411 --> 00:18:01,879
Probably a local broadcaster,
part of the anchor desk.
481
00:18:01,881 --> 00:18:03,614
Chorizo empanadas.
482
00:18:03,650 --> 00:18:04,649
[man] I love the empanadas.
483
00:18:04,651 --> 00:18:06,150
I lived in Argentina
for a few years.
484
00:18:06,152 --> 00:18:08,119
-And you think
they're hitting it?
-Absolutely.
485
00:18:08,187 --> 00:18:09,854
[man] Crispy, light crust,
486
00:18:09,922 --> 00:18:12,090
smooth potato in there,
nice chorizo,
487
00:18:12,158 --> 00:18:13,758
and dipping sauces
are the best.
488
00:18:13,760 --> 00:18:14,859
Now we're on the empanadas.
489
00:18:14,961 --> 00:18:17,095
[Matt] We're gonna get
some butter and garlic going.
490
00:18:17,097 --> 00:18:18,696
Tell me the story
on the chorizo, here.
491
00:18:18,698 --> 00:18:20,865
-Spanish pork chorizo.
-Okay. Is it cased?
492
00:18:20,933 --> 00:18:23,000
No, it's like a chub,
like a hamburger, almost.
493
00:18:23,002 --> 00:18:24,602
-Like a chub.
-[laughs]
494
00:18:24,604 --> 00:18:27,805
-Is that a real culinary term?
-I don't think so,
I just made it up. [laughs]
495
00:18:27,807 --> 00:18:29,640
[Matt] We're gonna add
some heavy cream to that.
496
00:18:29,642 --> 00:18:32,276
We boil off some potatoes,
put some cream in there,
497
00:18:32,345 --> 00:18:34,112
-mash these up.
-Okay.
498
00:18:34,114 --> 00:18:35,213
[Matt] Salt, black pepper,
499
00:18:35,215 --> 00:18:36,147
-Oaxaca cheese--
-How much?
500
00:18:36,215 --> 00:18:37,915
[Matt] About half of it.
501
00:18:37,917 --> 00:18:40,017
-That should do it.
-Here we go.
502
00:18:40,019 --> 00:18:42,353
Come on down
and try 'em tonight, folks,
they're extra cheesy.
503
00:18:42,355 --> 00:18:43,020
[Matt] The chorizo...
504
00:18:43,022 --> 00:18:44,354
Comes in as a chub.
505
00:18:44,356 --> 00:18:47,024
-[laughs]
-It's an Alaskan culinary term
you wouldn't know.
506
00:18:47,026 --> 00:18:48,926
-[Guy] And how much cilantro?
-Let's do the whole thing.
507
00:18:48,928 --> 00:18:49,861
Livin' on the edge.
508
00:18:49,863 --> 00:18:51,262
Now the empanada dough?
509
00:18:51,264 --> 00:18:53,798
Flour, salt, couple of eggs
thrown in there,
510
00:18:53,833 --> 00:18:55,299
-brown butter.
-Nice touch.
511
00:18:55,301 --> 00:18:57,034
[Guy] Let this mix
for about ten minutes.
512
00:18:57,103 --> 00:18:58,269
-Correct.
-Bring it out, let it rest?
513
00:18:58,337 --> 00:18:59,303
-[Matt] Yep.
-[Guy] Okay.
514
00:18:59,305 --> 00:19:00,738
And then start building
some empanadas.
515
00:19:00,740 --> 00:19:02,240
[Matt] Flour
on the flat top here.
516
00:19:02,308 --> 00:19:03,841
That's not a flat top, Chef,
that's just a table.
517
00:19:03,843 --> 00:19:05,309
-It's a cold flat top.
-[laughs]
518
00:19:05,378 --> 00:19:07,778
[Matt] We'll go
and punch 'em out,
wet 'em all down,
519
00:19:07,780 --> 00:19:09,914
get my stuffing,
and we'll roll it over.
520
00:19:09,916 --> 00:19:12,083
And do we have
a cool little crimp and fold
we do?
521
00:19:12,085 --> 00:19:13,985
[Matt] We just do it by hand
with the fork.
522
00:19:13,987 --> 00:19:15,653
That's forkin' crazy.
523
00:19:15,655 --> 00:19:16,787
[Guy] Get 'em in the fryer,
524
00:19:16,889 --> 00:19:18,656
and while we're doing that,
we're gonna make the...
525
00:19:18,658 --> 00:19:20,158
-The avocado empanada sauce.
-Hit it.
526
00:19:20,160 --> 00:19:22,260
Lemon juice, garlic goin' in.
527
00:19:22,328 --> 00:19:25,263
-Cilantro.
-Serrano chili, salt.
528
00:19:25,331 --> 00:19:29,300
All right. Avocados,
heavy cream,
get the sour cream in there.
529
00:19:29,335 --> 00:19:31,002
And then your concoction.
530
00:19:31,004 --> 00:19:32,436
[Matt] Whip it up.
531
00:19:33,039 --> 00:19:34,705
-Oh, I'll take that to go.
-Yeah.
532
00:19:34,707 --> 00:19:37,608
-I'll see you, Chef.
-Fried, golden empanadas.
533
00:19:37,677 --> 00:19:41,312
We got our avocado
empanada sauce,
and we got a chipotle aioli.
534
00:19:41,314 --> 00:19:43,014
I love that you go...
535
00:19:43,850 --> 00:19:46,017
to all that effort
to make that dough.
536
00:19:48,254 --> 00:19:51,923
Nice and light and flaky,
good amount of cheese,
537
00:19:51,925 --> 00:19:53,424
and creaminess
'cause of that potato.
538
00:19:54,227 --> 00:19:56,394
The guac sauce is spot-on,
539
00:19:56,396 --> 00:19:59,163
and this chipotle aioli
got a nice little bit
of heat.
540
00:19:59,165 --> 00:20:00,798
-Well done, my friend.
-Thank you.
541
00:20:00,800 --> 00:20:01,799
-Well done.
-Thank you very much.
542
00:20:01,801 --> 00:20:03,234
[calling] Chorizo empanadas.
543
00:20:03,236 --> 00:20:06,904
I love the empanadas,
the potatoes
and the meat inside of it.
544
00:20:06,973 --> 00:20:08,439
It has a nice little spice
to it.
545
00:20:08,441 --> 00:20:10,173
[woman]
The avocado dipping sauce
is light,
546
00:20:10,175 --> 00:20:14,812
I think it really, kind of,
cuts through the richness
of the empanada really well.
547
00:20:14,814 --> 00:20:17,215
[Matt calling]
I got a chicken, I got
a goat cheese ball.
548
00:20:17,250 --> 00:20:18,950
This brings something fresh
to Anchorage.
549
00:20:18,985 --> 00:20:20,851
Yeah, it's delicious.
550
00:20:20,853 --> 00:20:22,787
We are as far away from Mexico
as I've probably ever been
551
00:20:22,789 --> 00:20:24,188
and had Mexican food.
552
00:20:24,257 --> 00:20:25,890
You're stepping outside
of the comfort zone,
553
00:20:25,892 --> 00:20:28,292
and I think that when peopl
come up to Anchorage,
554
00:20:28,294 --> 00:20:29,961
they should definitely stop
and give it a shot.
555
00:20:30,029 --> 00:20:32,296
-I appreciate you, thank you.
-Watch out for this guy.
556
00:20:34,133 --> 00:20:35,533
So, that's it
for this road trip,
557
00:20:35,535 --> 00:20:38,369
but don't you worry,
there's funky joints
all over this country,
558
00:20:38,437 --> 00:20:40,271
and I'll be looking for you
next time on...
559
00:20:40,339 --> 00:20:42,974
Diners, Drive-Ins and Dives
560
00:20:42,976 --> 00:20:44,609
You know who that guy
looks like?
561
00:20:44,677 --> 00:20:48,946
He's my dad, and
he played for U-Dub
for three years,
562
00:20:48,948 --> 00:20:51,048
and he's, like, the best dad,
563
00:20:51,050 --> 00:20:54,719
and he teaches me football,
and it's really cool.
564
00:20:54,754 --> 00:20:58,155
[all laughing]
565
00:20:58,224 --> 00:20:59,991
You are the best hype man
out of the group.