1 00:00:01,611 --> 00:00:04,847 (Musical flourish) 2 00:00:04,947 --> 00:00:07,050 (Country rock music plays) 3 00:00:07,150 --> 00:00:10,920 Mena: Now if I told you a vegan show was heading to Texas, 4 00:00:11,020 --> 00:00:13,890 you'd probably say I was totally nuts. 5 00:00:13,990 --> 00:00:16,592 Well, here it goes. 6 00:00:16,692 --> 00:00:21,330 The Lone Star State: famed for cowboys, 7 00:00:21,431 --> 00:00:24,300 ranchers and barbecue. 8 00:00:24,400 --> 00:00:28,504 But deep in the heart of Texas is a vegan oasis. 9 00:00:28,604 --> 00:00:31,741 Austin, it's always bucked the standard, 10 00:00:31,841 --> 00:00:33,943 and now it's growing. 11 00:00:34,043 --> 00:00:37,280 Austin's burgeoning tech scene is bringing all walks of life 12 00:00:37,380 --> 00:00:39,182 to the southern city. 13 00:00:39,282 --> 00:00:42,218 With major growth, the food scene follows, 14 00:00:42,318 --> 00:00:45,388 creating a demand for plant-based fare. 15 00:00:45,488 --> 00:00:47,890 Austin's still heavy on the meats, 16 00:00:47,990 --> 00:00:50,893 but now there's a host of gastropubs, 17 00:00:50,993 --> 00:00:53,763 pizza joints and casual burger stops 18 00:00:53,863 --> 00:00:56,833 serving southern comfort food with a vegan twist. 19 00:00:56,933 --> 00:00:59,836 And, oh, yeah, plant-based barbecue maestros 20 00:00:59,936 --> 00:01:04,373 firing smoky vegan brisket and delectable crawfish boils. 21 00:01:04,474 --> 00:01:08,077 If there's any doubt plant-based eating is growing, just think. 22 00:01:08,177 --> 00:01:12,548 If Texas has killer vegan food, you know the world is changing. 23 00:01:12,648 --> 00:01:18,020 ♪ 24 00:01:18,121 --> 00:01:19,088 I'm Mena Massoud. 25 00:01:19,188 --> 00:01:22,258 I'm travelling across North America 26 00:01:22,358 --> 00:01:25,061 and eating my way through some of the coolest cities 27 00:01:25,161 --> 00:01:27,663 to show you how beautiful meals, 28 00:01:27,763 --> 00:01:30,833 talented chefs and restauranteurs 29 00:01:30,933 --> 00:01:35,171 are making plant-based living delicious and attainable. 30 00:01:35,271 --> 00:01:42,211 So join me as I show you how the world is evolving vegan. 31 00:01:45,948 --> 00:01:48,217 ♪ I been chicken baking ♪ 32 00:01:48,317 --> 00:01:50,720 ♪ All day long ♪ 33 00:01:50,820 --> 00:01:55,958 Oh, yeah, fried chicken, beer, and buttermilk biscuits: 34 00:01:56,058 --> 00:01:58,794 mainstays of the Texas gastropubs. 35 00:01:58,895 --> 00:02:00,997 The Beer Plant and its beer rail 36 00:02:01,097 --> 00:02:03,432 is no different, except its Southern dishes 37 00:02:03,533 --> 00:02:05,468 are all plant-based. 38 00:02:05,568 --> 00:02:08,704 {\an8}Executive chef and longtime vegan Emily Rayburn 39 00:02:08,804 --> 00:02:12,642 {\an8}is a musician and chef who has worked in all kinds of kitchens. 40 00:02:12,742 --> 00:02:15,044 But cooking an all plant-based menu 41 00:02:15,144 --> 00:02:19,015 at The Beer Plant is her dream come to life. 42 00:02:19,115 --> 00:02:22,785 Alright, Emily, so we are making biscuits. 43 00:02:22,885 --> 00:02:24,220 Butter biscuits. 44 00:02:24,320 --> 00:02:25,988 Butter biscuits. As Southern as it gets. 45 00:02:26,088 --> 00:02:27,023 - Yeah. - Okay. 46 00:02:27,123 --> 00:02:28,291 Pretty Southern. 47 00:02:28,391 --> 00:02:30,593 Traditional biscuits, you got buttermilk, butter, 48 00:02:30,693 --> 00:02:32,528 all kinds of just-- 49 00:02:32,628 --> 00:02:34,363 Butter. Yeah. 50 00:02:34,463 --> 00:02:35,898 (Laughter) 51 00:02:35,998 --> 00:02:37,500 So we're going to eliminate all that 52 00:02:37,600 --> 00:02:39,001 and we're going to make it vegan. 53 00:02:39,101 --> 00:02:40,203 Let's do it. You want an apron? 54 00:02:40,303 --> 00:02:41,437 Is it going to get messy? 55 00:02:41,537 --> 00:02:42,572 It's going to get messy. 56 00:02:42,672 --> 00:02:43,839 Here we go. 57 00:02:43,940 --> 00:02:45,074 Alright. 58 00:02:45,174 --> 00:02:47,043 They are good ones. 59 00:02:47,143 --> 00:02:48,177 Wow. 60 00:02:48,277 --> 00:02:50,513 So we're going to take all-purpose flour, 61 00:02:50,613 --> 00:02:53,549 and then you're going to have salt, baking soda, 62 00:02:53,649 --> 00:02:54,750 baking powder. 63 00:02:54,850 --> 00:02:56,419 So, usually, you would use a whisk. 64 00:02:56,519 --> 00:02:57,620 I actually choose not to. 65 00:02:57,720 --> 00:02:58,621 Why is that? 66 00:02:58,721 --> 00:02:59,956 I like to feel things with my hands. 67 00:03:00,056 --> 00:03:01,190 - So do I. - Okay, great. 68 00:03:01,290 --> 00:03:02,625 - Let's go for it. - Yeah. 69 00:03:02,725 --> 00:03:05,127 Okay, and then tell me about this incredible butter. 70 00:03:05,228 --> 00:03:06,429 So you take vegan margarine. 71 00:03:06,529 --> 00:03:08,264 You have to freeze it, and then you cheese grate it, 72 00:03:08,364 --> 00:03:09,765 and it makes these really cool little shreds. 73 00:03:09,865 --> 00:03:11,968 Mena: I don't think I've ever cheese-grated butter, 74 00:03:12,068 --> 00:03:13,102 but now I know. 75 00:03:13,202 --> 00:03:15,137 Alright, so this is all going in? 76 00:03:15,238 --> 00:03:16,138 Yeah, all of it. 77 00:03:16,239 --> 00:03:17,440 Mena: Oh, yeah. 78 00:03:17,540 --> 00:03:18,574 Now the fun part. 79 00:03:18,674 --> 00:03:20,042 You literally just take the flour, 80 00:03:20,142 --> 00:03:21,711 and you're going to dust it over your butter. 81 00:03:21,811 --> 00:03:23,479 And you don't want to, like, do it too much. 82 00:03:23,579 --> 00:03:24,814 You want it to be pea-sized. 83 00:03:24,914 --> 00:03:26,749 You still want it to be cold because that's the secret. 84 00:03:26,849 --> 00:03:28,718 It's cold butter when you put it in the oven. 85 00:03:28,818 --> 00:03:29,919 Wow. 86 00:03:30,019 --> 00:03:31,988 And then we're going to take our buttermilk. 87 00:03:32,088 --> 00:03:35,625 It is just lemon juice and nondairy milk. 88 00:03:35,725 --> 00:03:36,759 Sorry, what? 89 00:03:36,859 --> 00:03:38,261 You want to have a dance party? 90 00:03:38,361 --> 00:03:39,462 Because we will. 91 00:03:39,562 --> 00:03:40,930 Are you proposing something? 92 00:03:41,030 --> 00:03:42,098 Do you dance? 93 00:03:42,198 --> 00:03:44,600 All right, sorry. What was that again? 94 00:03:44,700 --> 00:03:45,768 - One more time. 95 00:03:45,868 --> 00:03:46,869 - Buttermilk. - Lemon juice. 96 00:03:46,969 --> 00:03:48,604 Nondairy milk. 97 00:03:48,704 --> 00:03:50,273 Vegan buttermilk? 98 00:03:50,373 --> 00:03:51,440 Vegan buttermilk. 99 00:03:51,540 --> 00:03:53,342 - Alright. - Now the fun part. 100 00:03:53,442 --> 00:03:55,144 You are going to mix it. 101 00:03:55,244 --> 00:03:56,579 Oh, yeah, get in there. 102 00:03:56,679 --> 00:03:57,747 You want it slightly sticky. 103 00:03:57,847 --> 00:04:00,016 Looks pretty good. 104 00:04:00,116 --> 00:04:02,752 Biscuit maker. 105 00:04:02,852 --> 00:04:04,487 Very nice. 106 00:04:04,587 --> 00:04:06,389 And we're going to take the dough. 107 00:04:06,489 --> 00:04:08,424 Mena: Boom! 108 00:04:08,524 --> 00:04:11,861 And you'll just get it in the perfect little square. 109 00:04:11,961 --> 00:04:13,529 And then what I'll do is I'll pat it down. 110 00:04:13,629 --> 00:04:15,398 I'm going to get you going, and then it's all you. 111 00:04:15,498 --> 00:04:16,399 - Okay. - This is really good dough. 112 00:04:16,499 --> 00:04:17,933 - Is it? - Wow. Yeah. 113 00:04:18,034 --> 00:04:19,168 Thank you. 114 00:04:19,268 --> 00:04:20,670 Emily: This is like the best part of it. 115 00:04:20,770 --> 00:04:21,771 Like, you want to feel it. 116 00:04:21,871 --> 00:04:22,905 Okay. 117 00:04:23,005 --> 00:04:23,906 Oh, I'm feeling it. 118 00:04:24,006 --> 00:04:25,241 - I-- Same. - Oh, I'm feeling it. 119 00:04:25,341 --> 00:04:26,475 I'm feeling it. 120 00:04:26,575 --> 00:04:27,543 And then we're gonna take this. 121 00:04:27,643 --> 00:04:28,544 We are going to flour. 122 00:04:28,644 --> 00:04:31,614 Okay, technique. Okay. 123 00:04:31,714 --> 00:04:33,449 I think that's the best work I've ever seen. 124 00:04:33,549 --> 00:04:34,950 Cut it right down the middle, like, right here. 125 00:04:35,051 --> 00:04:36,218 Okay. 126 00:04:36,319 --> 00:04:38,220 And then we're going to flip it over like I had it. 127 00:04:38,321 --> 00:04:39,789 - Emily: You, like, pat it down. - Mena: Oh, okay. 128 00:04:39,889 --> 00:04:42,358 Just like a nice, like, little like... ooh. 129 00:04:42,458 --> 00:04:44,727 Like a little ooh? Ooh. 130 00:04:44,827 --> 00:04:45,928 - Okay. - (Laughter) 131 00:04:46,028 --> 00:04:46,929 Ooh. 132 00:04:47,029 --> 00:04:48,331 We're making biscuits. 133 00:04:48,431 --> 00:04:50,366 Alright, we're gonna flour it just a little bit on the top. 134 00:04:50,466 --> 00:04:52,201 - Okay. - Perfect. 135 00:04:52,301 --> 00:04:54,236 ♪ 136 00:04:54,337 --> 00:04:55,471 (Coughs) 137 00:04:55,571 --> 00:04:57,139 Let's make really big biscuits. 138 00:04:57,239 --> 00:04:58,441 We are in Texas. 139 00:04:58,541 --> 00:05:02,244 The bigger... the better! 140 00:05:02,345 --> 00:05:04,947 ♪ 141 00:05:05,047 --> 00:05:06,482 Now I'm just taking over. 142 00:05:06,582 --> 00:05:07,783 I'm only here to keep you company. 143 00:05:07,883 --> 00:05:09,285 (Laughter) 144 00:05:09,385 --> 00:05:13,622 ♪ 145 00:05:13,723 --> 00:05:15,358 I saw the smoke coming off you on that one. 146 00:05:15,458 --> 00:05:16,459 (Laughter) 147 00:05:16,559 --> 00:05:18,327 I'm getting ready to dance later tonight. 148 00:05:18,427 --> 00:05:21,997 We're gonna go howdy towdy, rowdy mowdy, 149 00:05:22,098 --> 00:05:25,067 right here, after we eat dem biscuits! 150 00:05:25,167 --> 00:05:26,569 (Laughter) 151 00:05:26,669 --> 00:05:27,770 I'm stealing that. 152 00:05:27,870 --> 00:05:29,538 I am stealing that. 153 00:05:29,638 --> 00:05:30,639 Guess what time it is? 154 00:05:30,740 --> 00:05:31,774 It's baking time. 155 00:05:31,874 --> 00:05:33,476 We're going to pop it right in. 156 00:05:33,576 --> 00:05:35,678 And how long are those going to cook for? 157 00:05:35,778 --> 00:05:37,747 10 to 12 minutes, that's it. 158 00:05:37,847 --> 00:05:40,082 - That's it? - And it's biscuit time. 159 00:05:40,182 --> 00:05:42,318 I think we have done a fantastic job. 160 00:05:46,088 --> 00:05:49,191 What are we going to pair up with those beautiful biscuits 161 00:05:49,291 --> 00:05:52,027 that are cooking in the oven that I know we nailed? 162 00:05:52,128 --> 00:05:54,764 I'll give you one guess. 163 00:05:54,864 --> 00:05:56,432 - Fried chicken. - Fried chicken. 164 00:05:56,532 --> 00:05:57,666 - Right. - Let's do it. 165 00:05:57,767 --> 00:05:58,701 But-- 166 00:05:58,801 --> 00:06:00,436 - It's not chicken. - It's not chicken. 167 00:06:00,536 --> 00:06:01,704 Because we're vegan. 168 00:06:01,804 --> 00:06:02,938 So what is it? 169 00:06:03,038 --> 00:06:06,075 We're going to be doing lion's mane mushroom. 170 00:06:06,175 --> 00:06:08,144 There's a lot of hype around lion's mane mushroom. 171 00:06:08,244 --> 00:06:09,311 So we're going to take it. 172 00:06:09,412 --> 00:06:10,613 I press the water out of mine. 173 00:06:10,713 --> 00:06:12,314 So you're going to take it, do a nice press. 174 00:06:12,415 --> 00:06:13,816 Let's do it together. 175 00:06:13,916 --> 00:06:15,985 Oh, yeah, and I totally see the water coming out of it now. 176 00:06:16,085 --> 00:06:17,019 Oh, yeah. 177 00:06:17,119 --> 00:06:18,220 So we're getting that water out 178 00:06:18,320 --> 00:06:20,389 because I'm guessing we're going to deep-fry it. 179 00:06:20,489 --> 00:06:22,491 But first, we are going to drop it in some buttermilk. 180 00:06:22,591 --> 00:06:23,793 Mena: Gonna dredge it. 181 00:06:23,893 --> 00:06:26,028 Emily: One good time, a good dredge. 182 00:06:26,128 --> 00:06:27,530 The buttermilk that we used in the biscuits. 183 00:06:27,630 --> 00:06:28,697 - The buttermilk. - Same thing. 184 00:06:28,798 --> 00:06:29,865 Homemade buttermilk. 185 00:06:29,965 --> 00:06:32,735 And then we're going to coat it on both sides. 186 00:06:32,835 --> 00:06:34,637 Wow. 187 00:06:34,737 --> 00:06:36,038 That's going to be great. 188 00:06:36,138 --> 00:06:37,406 Now we're going to fry it. 189 00:06:37,506 --> 00:06:40,443 Deep-fry it. My favourite part. 190 00:06:40,543 --> 00:06:44,947 ♪ 191 00:06:45,047 --> 00:06:47,316 (Oil sizzling) 192 00:06:47,416 --> 00:06:48,717 Oh, baby. 193 00:06:48,818 --> 00:06:50,519 ♪ 194 00:06:50,619 --> 00:06:52,922 All right, so we're going to get our biscuits. 195 00:06:53,022 --> 00:06:54,089 Mena: Wow. Look at that. 196 00:06:54,190 --> 00:06:55,191 Texas size. 197 00:06:55,291 --> 00:06:56,959 That is the biggest biscuit I've ever seen. 198 00:06:57,059 --> 00:06:58,394 Like I said, everything is bigger. 199 00:06:58,494 --> 00:06:59,662 I want this one. 200 00:06:59,762 --> 00:07:01,263 Emily: It's good. 201 00:07:03,332 --> 00:07:04,767 Alright, let's plate. 202 00:07:04,867 --> 00:07:06,702 - Emily: Right there. - Mena: Wow. 203 00:07:06,802 --> 00:07:08,571 And then sausage pepper gravy. 204 00:07:08,671 --> 00:07:10,005 Did you say sausage gravy? 205 00:07:10,105 --> 00:07:11,340 Plant-based sausage. 206 00:07:11,440 --> 00:07:13,242 Wow. We're in Texas alright! 207 00:07:13,342 --> 00:07:14,510 We're going to do another one, 208 00:07:14,610 --> 00:07:16,011 because you know what? It is Texas. 209 00:07:16,111 --> 00:07:17,379 Oh, man. 210 00:07:17,480 --> 00:07:20,449 ♪ 211 00:07:20,549 --> 00:07:22,184 And then we're going to top it with some chives. 212 00:07:22,284 --> 00:07:23,452 Oh, get out of here. 213 00:07:23,552 --> 00:07:25,187 I can't wait to dig into this. 214 00:07:25,287 --> 00:07:29,024 ♪ 215 00:07:29,124 --> 00:07:32,828 Time to settle in for a Texas-size bite. 216 00:07:32,928 --> 00:07:34,930 Just look at this hunker. 217 00:07:35,030 --> 00:07:38,000 Oh, yeah, that gravy on there. 218 00:07:38,100 --> 00:07:40,135 That chicken has got a nice crisp. 219 00:07:40,236 --> 00:07:44,206 ♪ 220 00:07:44,306 --> 00:07:45,508 Mmm. 221 00:07:45,608 --> 00:07:47,743 Now, that's a definition of comfort food right there. 222 00:07:47,843 --> 00:07:49,778 Southerners know how to do it. 223 00:07:49,879 --> 00:07:51,780 And the fluffy biscuit... 224 00:07:51,881 --> 00:07:53,282 Oh, man. 225 00:07:53,382 --> 00:07:55,784 ♪ 226 00:07:55,885 --> 00:07:58,020 Seriously, it's cooked to perfection, 227 00:07:58,120 --> 00:07:59,622 and it was so simple to make, 228 00:07:59,722 --> 00:08:02,424 or at least you made it seem simple. 229 00:08:02,525 --> 00:08:04,093 Wow. 230 00:08:04,193 --> 00:08:06,929 Buttermilk biscuit gravy fried chicken, 231 00:08:07,029 --> 00:08:08,764 like, why is that a staple here at Beer Plant? 232 00:08:08,864 --> 00:08:10,866 When you think about Texas, the last thing you think about 233 00:08:10,966 --> 00:08:12,067 is vegan. 234 00:08:12,167 --> 00:08:13,435 Yeah. 235 00:08:13,536 --> 00:08:15,471 And I think that it was just really cool to bring something 236 00:08:15,571 --> 00:08:16,772 like this into the restaurant. 237 00:08:16,872 --> 00:08:19,308 Because most of our clientele, they are not vegan. 238 00:08:19,408 --> 00:08:24,013 Why is there such a desire for plant-based restaurants 239 00:08:24,113 --> 00:08:26,181 by non-vegans? 240 00:08:26,282 --> 00:08:28,751 I think that once people are starting to eat vegan food 241 00:08:28,851 --> 00:08:30,519 and, like, realizing, my stomach's not hurting. 242 00:08:30,619 --> 00:08:32,021 I feel great after eating it. 243 00:08:32,121 --> 00:08:33,722 I can go to the gym and do like, 244 00:08:33,822 --> 00:08:35,224 everything I wanted to accomplish in my day, 245 00:08:35,324 --> 00:08:37,126 versus, whew... 246 00:08:37,226 --> 00:08:38,827 I gotta take a five-hour nap. 247 00:08:38,928 --> 00:08:40,496 If this wasn't vegan and I ate this whole plate, 248 00:08:40,596 --> 00:08:42,531 I would, like, be in a coma. 249 00:08:42,631 --> 00:08:46,435 I also feel like, by creating something that a meat eater 250 00:08:46,535 --> 00:08:47,970 would eat, why not try it? 251 00:08:48,070 --> 00:08:49,838 Do you think Austin, as it grows, 252 00:08:49,939 --> 00:08:53,075 is going to just move towards this idea 253 00:08:53,175 --> 00:08:55,010 of more vegan plant-based? 254 00:08:55,110 --> 00:08:56,512 By the looks of it, it wouldn't shock me, 255 00:08:56,612 --> 00:08:58,013 in about five years, 256 00:08:58,113 --> 00:09:00,149 if over 50% of Austin's plant based. 257 00:09:00,249 --> 00:09:02,585 Wow, and you can just always come here. 258 00:09:02,685 --> 00:09:04,153 The whole menu's vegan. 259 00:09:04,253 --> 00:09:05,721 The whole menu. 260 00:09:05,821 --> 00:09:06,722 The whole thing. 261 00:09:06,822 --> 00:09:07,756 Even the bar. 262 00:09:07,856 --> 00:09:09,491 Including these biscuits! Look at that. 263 00:09:09,592 --> 00:09:12,394 Look at that beautiful vegan biscuit. 264 00:09:12,494 --> 00:09:16,699 ♪ 265 00:09:16,799 --> 00:09:18,200 Don't make me want that biscuit! 266 00:09:18,300 --> 00:09:19,702 You want it. I know you do. 267 00:09:19,802 --> 00:09:21,070 Mmm! 268 00:09:21,170 --> 00:09:24,073 (Light upbeat music) 269 00:09:24,173 --> 00:09:27,443 ♪ 270 00:09:27,543 --> 00:09:31,280 Mena: One serious Southern feeding and I'm already stuffed. 271 00:09:31,380 --> 00:09:34,283 Time to walk off those buttermilk biscuits 272 00:09:34,383 --> 00:09:37,953 and find an Austenite to show me around town. 273 00:09:38,053 --> 00:09:39,922 - Hi. - Hey, Erin. 274 00:09:40,022 --> 00:09:41,490 - How's it going? - How you doing? 275 00:09:41,590 --> 00:09:42,658 - Good. - Mena. 276 00:09:42,758 --> 00:09:44,159 - Welcome to Austin. - Thank you very much. 277 00:09:44,259 --> 00:09:46,295 {\an8}Who better than Erin Russell, 278 00:09:46,395 --> 00:09:50,299 {\an8}a culinary journalist and editor of Austin's Eater magazine? 279 00:09:50,399 --> 00:09:52,935 {\an8}She's a born-and-raised Texas girl who's completely 280 00:09:53,035 --> 00:09:55,404 {\an8}in tune with Austin's food and culture scene. 281 00:09:55,504 --> 00:10:00,576 (Upbeat instrumental music) 282 00:10:00,676 --> 00:10:02,077 Where are we headed? 283 00:10:02,177 --> 00:10:04,380 We're going to go see some of our famous street art and murals 284 00:10:04,480 --> 00:10:06,081 around town. There's a lot of them. 285 00:10:06,181 --> 00:10:08,083 Alright. Murals, a great way to get to know a city. 286 00:10:08,183 --> 00:10:11,120 What do I need to know about the food scene in Austin? 287 00:10:11,220 --> 00:10:12,721 Austin's a super casual city. 288 00:10:12,821 --> 00:10:14,490 Even at the nicest restaurants, you can wear shorts 289 00:10:14,590 --> 00:10:15,724 and it's fine. 290 00:10:15,824 --> 00:10:17,126 We have all sorts of different influences. 291 00:10:17,226 --> 00:10:18,827 We have Southern food. We have Tex-Mex. 292 00:10:18,927 --> 00:10:20,996 We have a lot of new people coming into town, 293 00:10:21,096 --> 00:10:23,532 so it's always a really exciting scene. 294 00:10:23,632 --> 00:10:26,769 This is the Greetings From Austin mural. 295 00:10:26,869 --> 00:10:29,038 It shows some of our really cool Austin landmarks, 296 00:10:29,138 --> 00:10:32,007 like Barton Springs, Texas Capitol, Congress Bridge, 297 00:10:32,107 --> 00:10:33,308 and UT. 298 00:10:33,409 --> 00:10:39,314 ♪ 299 00:10:39,415 --> 00:10:41,617 Spread love the Austin way. 300 00:10:41,717 --> 00:10:43,485 What does that mean? What's the Austin way? 301 00:10:43,585 --> 00:10:44,820 We have a lot of people moving here 302 00:10:44,920 --> 00:10:46,221 from different places. 303 00:10:46,321 --> 00:10:48,257 And we like to be friendly people, so... 304 00:10:48,357 --> 00:10:50,392 This is very nice. Very cool. Onto the next. 305 00:10:50,492 --> 00:10:51,460 Yeah. 306 00:10:51,560 --> 00:10:54,129 ♪ 307 00:10:54,229 --> 00:10:56,732 For this mural, we have a lot of Austin things 308 00:10:56,832 --> 00:10:58,167 packed into one space. 309 00:10:58,267 --> 00:11:01,036 We have the bats that come out under Congress Street Bridge. 310 00:11:01,136 --> 00:11:03,172 You should definitely go see them. They're kind of a trip. 311 00:11:03,272 --> 00:11:04,173 - Here? - Yeah. 312 00:11:04,273 --> 00:11:05,974 - In Austin? - Oh, very much. 313 00:11:06,075 --> 00:11:07,776 Lots and lots of bats. (Chuckles) 314 00:11:07,876 --> 00:11:09,445 You have the live music capital of the worlds, 315 00:11:09,545 --> 00:11:11,613 which is the unofficial Austin slogan. 316 00:11:11,714 --> 00:11:13,515 And you have "Don't mess with Texas," 317 00:11:13,615 --> 00:11:15,884 which is our anti-littering campaign. 318 00:11:15,984 --> 00:11:17,086 Anti-littering? 319 00:11:17,186 --> 00:11:18,287 Yeah. 320 00:11:18,387 --> 00:11:19,955 I thought don't mess with Texas was like, you know, 321 00:11:20,055 --> 00:11:22,191 the Texan attitude, like don't mess with us. 322 00:11:22,291 --> 00:11:23,459 I mean, that too. 323 00:11:23,559 --> 00:11:24,860 Wow. 324 00:11:24,960 --> 00:11:26,361 Well, all I saw was the pita and capital, 325 00:11:26,462 --> 00:11:28,397 so, uh, I'm getting hungry. 326 00:11:28,497 --> 00:11:30,399 I'd love to take you to one of the best new vegan 327 00:11:30,499 --> 00:11:31,533 restaurants in Austin. 328 00:11:31,633 --> 00:11:32,701 You're speaking my language, Erin. 329 00:11:32,801 --> 00:11:33,702 Yeah, let's go. 330 00:11:33,802 --> 00:11:35,104 Let's do it. 331 00:11:35,204 --> 00:11:37,906 Sunny's Backyard, a cheerful southern restaurant 332 00:11:38,006 --> 00:11:40,542 bringing everything people love about pub food 333 00:11:40,642 --> 00:11:42,377 to the plant-based community. 334 00:11:42,478 --> 00:11:45,013 {\an8}It's owned and operated by wife and husband team 335 00:11:45,114 --> 00:11:47,149 {\an8}Charrissa and Merritt. 336 00:11:47,249 --> 00:11:50,119 {\an8}They're experts at creating meat-centric vegan menus, 337 00:11:50,219 --> 00:11:53,789 {\an8}and after heading one of LA's most prominent plant-based pubs, 338 00:11:53,889 --> 00:11:56,492 {\an8}they're running it back in Austin. 339 00:11:56,592 --> 00:11:57,860 Hey. 340 00:11:57,960 --> 00:11:59,094 - Hey guys. - Hey, y'all. 341 00:11:59,194 --> 00:12:00,295 - Who's this little guy? - This is Sunny. 342 00:12:00,395 --> 00:12:01,563 Mena: Hello. 343 00:12:01,663 --> 00:12:02,831 Hi, welcome guys. 344 00:12:02,931 --> 00:12:03,999 Very cool spot. 345 00:12:04,099 --> 00:12:05,033 Thank you. 346 00:12:05,134 --> 00:12:06,435 We've got kind of a gastropub. 347 00:12:06,535 --> 00:12:09,204 There's influences from all different kinds of cultures. 348 00:12:09,304 --> 00:12:10,873 Charrissa, you want to take these guys inside, 349 00:12:10,973 --> 00:12:12,641 have a seat, and I'll start making some food? 350 00:12:12,741 --> 00:12:13,909 Yeah, let's do it. 351 00:12:14,009 --> 00:12:16,311 Alright, great, let's do it. 352 00:12:16,411 --> 00:12:19,281 Chef Merritt's a real Texas boy through and through. 353 00:12:19,381 --> 00:12:22,351 And it ain't easy running a plant-based restaurant 354 00:12:22,451 --> 00:12:24,419 in a state known for its barbecue. 355 00:12:24,520 --> 00:12:26,355 But, challenge accepted. 356 00:12:26,455 --> 00:12:28,957 Alright, what do we got here, Chef? 357 00:12:29,057 --> 00:12:30,425 This is our hot chicken sandwich. 358 00:12:30,526 --> 00:12:33,028 It's double battered, double fried, 359 00:12:33,128 --> 00:12:35,030 and then a house-made Dijon aoli on top, 360 00:12:35,130 --> 00:12:36,532 and a little vegan brioche bun. 361 00:12:36,632 --> 00:12:37,966 Oh, very nice. 362 00:12:38,066 --> 00:12:39,067 Yeah. 363 00:12:39,168 --> 00:12:40,402 And what's the base of the chicken here? 364 00:12:40,502 --> 00:12:41,904 So the chicken is a little bit of soy, 365 00:12:42,004 --> 00:12:43,472 a little bit of a pea protein isolate. 366 00:12:43,572 --> 00:12:46,074 This is the best vegan chicken that I've ever had. 367 00:12:46,175 --> 00:12:47,109 Mena: This one right here? 368 00:12:47,209 --> 00:12:48,110 Merritt: Yeah. 369 00:12:48,210 --> 00:12:49,178 Oh, my gosh. 370 00:12:49,278 --> 00:12:50,679 Yeah. We got a cut it in half there. 371 00:12:50,779 --> 00:12:52,247 Oh, my gosh, look at that. 372 00:12:52,347 --> 00:12:54,683 I got have a taste. 373 00:12:54,783 --> 00:12:56,985 Oh, yeah, I love the seasoning on that. 374 00:12:57,085 --> 00:12:58,120 Yeah, thank you. 375 00:12:58,220 --> 00:12:59,221 Mmm. 376 00:12:59,321 --> 00:13:00,823 This is a home run, man. 377 00:13:00,923 --> 00:13:02,191 (Chuckles) Thank you, man. 378 00:13:02,291 --> 00:13:04,393 (Sizzling) 379 00:13:04,493 --> 00:13:06,228 ♪ 380 00:13:06,328 --> 00:13:08,130 These are going to be our bulgogi bao buns. 381 00:13:08,230 --> 00:13:09,898 So we got little bao buns on the bottom. 382 00:13:09,998 --> 00:13:12,534 We got a citrus-glazed spare rib on top of that, 383 00:13:12,634 --> 00:13:14,336 sautéed in our bulgogi sauce 384 00:13:14,436 --> 00:13:15,504 that we make in-house. 385 00:13:15,604 --> 00:13:17,673 There's one for each of us, so I say we dig in. 386 00:13:17,773 --> 00:13:19,208 Merritt: Yeah, sure. Ladies first. 387 00:13:19,308 --> 00:13:20,309 Thank you. 388 00:13:20,409 --> 00:13:21,643 Like a gentleman, Mena. Thank you, sir. 389 00:13:21,743 --> 00:13:23,645 Of course. Look at that beautiful, fluffy bao, 390 00:13:23,745 --> 00:13:26,048 and these actually look like ribs. 391 00:13:26,148 --> 00:13:27,216 Cheers bao, cheers. 392 00:13:27,316 --> 00:13:28,517 Cheers, yes. 393 00:13:28,617 --> 00:13:29,618 Thank you, Chef. 394 00:13:29,718 --> 00:13:31,653 Hey, my pleasure. 395 00:13:31,753 --> 00:13:33,388 Mmm! 396 00:13:33,488 --> 00:13:35,891 You get the crispy that you would get normally from, like, 397 00:13:35,991 --> 00:13:37,860 a fatty rib. It's delicious. 398 00:13:37,960 --> 00:13:39,862 - Thank you. - I love the spicy too. 399 00:13:39,962 --> 00:13:42,030 Yeah, it's got a little heat, that's that chilly on top. 400 00:13:42,130 --> 00:13:44,066 Spicy, sweet, just perfect. 401 00:13:44,166 --> 00:13:47,569 Oh, man, the fact that this is plant-based is surreal. 402 00:13:47,669 --> 00:13:49,404 I don't think anyone coming in here and tasting this 403 00:13:49,504 --> 00:13:51,306 would know that it's vegan. 404 00:13:51,406 --> 00:13:53,308 No, there's been plenty of people who have not. 405 00:13:53,408 --> 00:13:55,143 And that's what you want, man. That's what it's all about. 406 00:13:55,244 --> 00:13:57,079 That's our goal, yeah, 100%. 407 00:13:57,179 --> 00:14:00,315 Well, we've got our brussels sprouts salad, 408 00:14:00,415 --> 00:14:02,084 tossed in a Ponzi reduction. 409 00:14:02,184 --> 00:14:03,352 We've got some pickled vegetables on 410 00:14:03,452 --> 00:14:05,254 top and then a house made gochujang aoli, 411 00:14:05,354 --> 00:14:08,090 and some chiffonade Thai basil. 412 00:14:08,190 --> 00:14:09,958 Erin: I want to get the actual vegetables. 413 00:14:10,058 --> 00:14:11,426 Yeah, exactly. 414 00:14:11,526 --> 00:14:13,762 This looks delicious and nice and tender and soft with sauce 415 00:14:13,862 --> 00:14:18,800 on top, a little bit of crisp from the pickled cabbage. 416 00:14:18,901 --> 00:14:21,136 This is fantastic, and you nailed 417 00:14:21,236 --> 00:14:23,005 the Southeast Asian flavours. 418 00:14:23,105 --> 00:14:24,473 It's like Southeast Asia meets Texas. 419 00:14:24,573 --> 00:14:25,774 That's right. 420 00:14:25,874 --> 00:14:27,876 Southeast Asia has some of the most delicious food 421 00:14:27,976 --> 00:14:29,378 in the world, period. 422 00:14:29,478 --> 00:14:31,613 Do you think that's a thing in Texas right now 423 00:14:31,713 --> 00:14:34,850 because so many people are just, like, flocking here? 424 00:14:34,950 --> 00:14:37,185 They're moving from all different states, 425 00:14:37,286 --> 00:14:39,254 all different parts of the world and they're coming to Texas. 426 00:14:39,354 --> 00:14:40,589 That is true. 427 00:14:40,689 --> 00:14:42,624 You know, it's becoming a melting pot hub for culture. 428 00:14:42,724 --> 00:14:44,726 When I started at Eater four years ago, 429 00:14:44,826 --> 00:14:46,395 we do a survey at the end of every year 430 00:14:46,495 --> 00:14:49,031 where we have food experts tell us what they think is missing 431 00:14:49,131 --> 00:14:50,565 from the Austin food scene. 432 00:14:50,666 --> 00:14:53,168 And every year, we would have people saying, you know, 433 00:14:53,268 --> 00:14:54,469 I want more international food. 434 00:14:54,569 --> 00:14:57,406 And now we're starting to see less of that. 435 00:14:57,506 --> 00:14:59,508 Because there's been so much that's opened here 436 00:14:59,608 --> 00:15:00,776 that's different places. 437 00:15:00,876 --> 00:15:02,311 When I was growing up, it was just Tex-Mex 438 00:15:02,411 --> 00:15:03,845 and chicken fried steaks. 439 00:15:03,946 --> 00:15:06,682 It's so nice to have, like, all the foods that 440 00:15:06,782 --> 00:15:08,183 I've gotten to have while I've been travelling. 441 00:15:08,283 --> 00:15:10,519 Yeah. Well, thanks a lot, man. 442 00:15:10,619 --> 00:15:12,020 I am going to finish 443 00:15:12,120 --> 00:15:15,324 my double-stack vegan chicken burger. 444 00:15:15,424 --> 00:15:16,692 Alright. 445 00:15:16,792 --> 00:15:18,694 I can't believe you're not going to take a nap after this. 446 00:15:18,794 --> 00:15:20,128 ♪ 447 00:15:20,228 --> 00:15:21,229 I'm going to have another one. 448 00:15:21,330 --> 00:15:24,266 (Laughter) 449 00:15:24,366 --> 00:15:26,068 (Light upbeat music) 450 00:15:26,168 --> 00:15:28,403 Mena: If Austin's culinary scene is synonymous 451 00:15:28,503 --> 00:15:31,273 with one thing, it's the thousands of food trucks 452 00:15:31,373 --> 00:15:32,774 splayed across the city. 453 00:15:32,874 --> 00:15:36,678 And in East Austin, there is one totally unique food collective 454 00:15:36,778 --> 00:15:38,380 that's changing the game. 455 00:15:38,480 --> 00:15:42,751 The all plant-based food truck park anchored by Vegan Nom. 456 00:15:42,851 --> 00:15:46,455 {\an8}It's the brainchild of the wildly imaginative 457 00:15:46,555 --> 00:15:48,457 {\an8}Chef Chris Rios. 458 00:15:48,557 --> 00:15:50,492 ♪ 459 00:15:50,592 --> 00:15:51,493 Chris... 460 00:15:51,593 --> 00:15:52,494 Hey, what's up, Mena. 461 00:15:52,594 --> 00:15:53,495 Hey, what's going on, man? 462 00:15:53,595 --> 00:15:54,496 Nice to meet you. 463 00:15:54,596 --> 00:15:55,497 Welcome to East Austin. 464 00:15:55,597 --> 00:15:56,765 This is a cool space, man. 465 00:15:56,865 --> 00:15:58,033 Chris: Yeah. 466 00:15:58,133 --> 00:15:59,801 Mena: This like an all vegan paradise right there. 467 00:15:59,901 --> 00:16:00,802 Chris: Yeah. 468 00:16:00,902 --> 00:16:01,803 It's an all vegan food park. 469 00:16:01,903 --> 00:16:02,804 And these two are yours, right? 470 00:16:02,904 --> 00:16:04,006 You've got Nom Burger and Vegan Nom? 471 00:16:04,106 --> 00:16:05,440 Chris: Yeah. 472 00:16:05,540 --> 00:16:07,843 As soon as I became vegan, 10 years ago, I started Vegan Nom. 473 00:16:07,943 --> 00:16:10,479 Mena: So, fair to say you were one of the first, like, 474 00:16:10,579 --> 00:16:12,314 vegan food trucks in Texas? 475 00:16:12,414 --> 00:16:14,249 Oh, yeah, absolutely. Probably the first. 476 00:16:14,349 --> 00:16:16,318 I mean, when I started, like, no one knew what vegan was. 477 00:16:16,418 --> 00:16:17,319 They were like, "What's vegan?" 478 00:16:17,419 --> 00:16:18,820 I'm like, "Okay, let me show you." 479 00:16:18,920 --> 00:16:20,789 So you're doing what you know. I love it. 480 00:16:20,889 --> 00:16:22,290 Yeah, man, it's awesome, dude. 481 00:16:22,391 --> 00:16:23,792 - You ready to do this? - Yeah. Yeah. 482 00:16:23,892 --> 00:16:25,327 - All right. - I'm ready to eat! 483 00:16:25,427 --> 00:16:27,996 Mena: Chris is firing up two of his hottest tickets, 484 00:16:28,096 --> 00:16:30,999 the outstanding trucker-style Brunch Burger 485 00:16:31,099 --> 00:16:34,569 with a side of steaming queso-licious asada tots. 486 00:16:34,669 --> 00:16:36,238 That looks good, my man! 487 00:16:36,338 --> 00:16:38,440 Chris: You know what goes really well with the burger? 488 00:16:38,540 --> 00:16:39,441 Yeah... 489 00:16:39,541 --> 00:16:40,942 Some shakes from Milky Way Shakes. 490 00:16:41,043 --> 00:16:41,943 I like the way you think. 491 00:16:42,044 --> 00:16:43,278 All right, man, let's get it going. 492 00:16:43,378 --> 00:16:44,780 - Mena: Let's get it. - Hey, what's up, Monica? 493 00:16:44,880 --> 00:16:46,181 {\an8}Mena: Milky Way shakes make 494 00:16:46,281 --> 00:16:49,851 {\an8}the most refreshing and visually stunning creations. 495 00:16:49,951 --> 00:16:52,687 {\an8}Monica Burgin is one of the proud owners. 496 00:16:52,788 --> 00:16:54,756 {\an8}Chris: I know what I'm gonna get, 497 00:16:54,856 --> 00:16:56,191 and I highly recommend The Violet. 498 00:16:56,291 --> 00:16:57,325 The Violet? 499 00:16:57,426 --> 00:16:59,294 Yeah. It's got blueberry, it's got lavender, 500 00:16:59,394 --> 00:17:00,295 house made meringues. 501 00:17:00,395 --> 00:17:01,763 It's off the chain, dude. 502 00:17:01,863 --> 00:17:02,764 Vegan meringue? 503 00:17:02,864 --> 00:17:03,899 They're pretty good. 504 00:17:03,999 --> 00:17:05,834 I'll try one of those. 505 00:17:05,934 --> 00:17:08,570 Mena: Vegan meringue is notoriously difficult 506 00:17:08,670 --> 00:17:10,172 to pull off, but Monica's created 507 00:17:10,272 --> 00:17:12,240 a replica using the water that's drained 508 00:17:12,340 --> 00:17:15,377 from chickpeas, also known as "aquafaba." 509 00:17:15,477 --> 00:17:17,679 Pure, vivid creativity. 510 00:17:17,779 --> 00:17:20,148 - There you are. - Wow. Look at that! 511 00:17:20,248 --> 00:17:21,149 Monica: Well, y'all enjoy. 512 00:17:21,249 --> 00:17:22,150 Amazing. 513 00:17:22,250 --> 00:17:23,151 Thank you. 514 00:17:23,251 --> 00:17:24,152 Thanks, Monica. 515 00:17:24,252 --> 00:17:25,153 - Cheers. - Cheers, man. 516 00:17:25,253 --> 00:17:26,621 Cheers. 517 00:17:26,721 --> 00:17:29,491 Mena: Before we sit down Chris grabs one more thing: 518 00:17:29,591 --> 00:17:32,594 two words that don't normally go together: vegan brisket. 519 00:17:32,694 --> 00:17:34,563 It's juicy, succulent, 520 00:17:34,663 --> 00:17:37,265 and totally subverts what you think of plant-based cooking. 521 00:17:37,365 --> 00:17:38,266 Oh, my... 522 00:17:38,366 --> 00:17:39,568 We're in Texas. 523 00:17:39,668 --> 00:17:41,670 Let's celebrate with some Texas brisket, Vegan Nom style. 524 00:17:41,770 --> 00:17:42,671 You make that in-house? 525 00:17:42,771 --> 00:17:43,672 Oh, yeah. 526 00:17:43,772 --> 00:17:44,673 From scratch, man. 527 00:17:44,773 --> 00:17:45,674 Wow! 528 00:17:45,774 --> 00:17:46,675 This is a Texan meal right here. 529 00:17:46,775 --> 00:17:47,676 Dude... 530 00:17:47,776 --> 00:17:48,677 It looks like legit brisket. 531 00:17:48,777 --> 00:17:49,678 Chris: Dude... 532 00:17:49,778 --> 00:17:51,379 Mena: What do you use to make it? 533 00:17:51,480 --> 00:17:53,648 Chris: It's seitan. I infused some mushrooms in there, 534 00:17:53,748 --> 00:17:55,083 smoke it for about three or four hours, 535 00:17:55,183 --> 00:17:56,084 and, dude, Texas brisket. 536 00:17:56,184 --> 00:17:57,085 This is amazing. 537 00:17:57,185 --> 00:17:58,086 Thanks, man. Appreciate, dude. 538 00:17:58,186 --> 00:17:59,454 Crazy. 539 00:17:59,554 --> 00:18:01,957 And even kind of looks like that marbling that you would get. 540 00:18:02,057 --> 00:18:02,958 Oh, yeah. 541 00:18:03,058 --> 00:18:04,126 You know, nice and juicy. 542 00:18:04,226 --> 00:18:05,127 What's on top? 543 00:18:05,227 --> 00:18:06,428 Coarse black pepper on there. 544 00:18:06,528 --> 00:18:08,897 And I actually put that on last so it doesn't burn. 545 00:18:08,997 --> 00:18:11,500 It's like a finishing technique that I do. 546 00:18:11,600 --> 00:18:13,001 I still can't get over this, man. 547 00:18:13,101 --> 00:18:17,105 You're doing Texas barbecue, vegan style, right! 548 00:18:17,205 --> 00:18:18,807 I'm a eat it all at once kind of guy. 549 00:18:18,907 --> 00:18:20,775 I'm the same way. I like to just go at it. 550 00:18:20,876 --> 00:18:22,777 I want to get a bite with everything in here. 551 00:18:22,878 --> 00:18:24,479 Heck, yeah. 552 00:18:24,579 --> 00:18:27,682 ♪ 553 00:18:27,782 --> 00:18:28,750 (Chris laughs) 554 00:18:28,850 --> 00:18:30,185 Man! This is killer! 555 00:18:30,285 --> 00:18:31,586 Dude, we're like, 556 00:18:31,686 --> 00:18:33,788 It's the ultimate breakfast sandwich for vegans 557 00:18:33,889 --> 00:18:36,158 or for anyone for that matter. 558 00:18:36,258 --> 00:18:40,629 Genuinely on my top burgers that I've ever tried for sure. 559 00:18:40,729 --> 00:18:41,963 - Oh heck yeah. - For sure man. 560 00:18:42,063 --> 00:18:44,099 I mean, loaded, and it's so Texas, right? 561 00:18:44,199 --> 00:18:45,634 Chris: Yeah. Dude, I'm happy you love it. 562 00:18:45,734 --> 00:18:47,936 I'd finish it off with some maple syrup, 563 00:18:48,036 --> 00:18:51,640 while it's on the grill and hit it with some chipotle sauce 564 00:18:51,740 --> 00:18:53,942 and our Nom Sauce, and it all just comes together, 565 00:18:54,042 --> 00:18:55,243 creates this awesome blend. 566 00:18:55,343 --> 00:18:56,745 That's ridiculous, man. 567 00:18:56,845 --> 00:18:58,713 And you're right. The maple syrup kind of works beautifully 568 00:18:58,813 --> 00:19:01,449 with the brioche bun because brioche tends to absorb that 569 00:19:01,550 --> 00:19:03,351 flavour, almost kind of like a French toast. 570 00:19:03,451 --> 00:19:04,352 Yeah. 571 00:19:04,452 --> 00:19:05,754 It's amazing, man. 572 00:19:05,854 --> 00:19:08,223 And then we've got the asada tots here, right? 573 00:19:08,323 --> 00:19:09,224 Yup. 574 00:19:09,324 --> 00:19:11,493 ♪ 575 00:19:11,593 --> 00:19:12,694 That's killer, man. 576 00:19:12,794 --> 00:19:15,997 This is like the best Texan meal I could ask for. 577 00:19:16,097 --> 00:19:17,499 I'm gonna do a little bit of this, too. 578 00:19:17,599 --> 00:19:19,267 Oh, heck yeah. That's it. 579 00:19:19,367 --> 00:19:21,436 Dig in, man. Enjoy. 580 00:19:21,536 --> 00:19:22,437 Dude. 581 00:19:22,537 --> 00:19:23,438 Mm. Mm! 582 00:19:23,538 --> 00:19:24,940 Heck yeah, dude. 583 00:19:25,040 --> 00:19:26,441 So our asada tots, 584 00:19:26,541 --> 00:19:28,009 we've got our vegan ground beef, 585 00:19:28,109 --> 00:19:29,611 and we've got our house made sauces, 586 00:19:29,711 --> 00:19:31,680 got our crema and our queso. 587 00:19:31,780 --> 00:19:33,915 Our queso is made in-house, by the way, 588 00:19:34,015 --> 00:19:36,885 nut-free, soy free, legume-based. 589 00:19:36,985 --> 00:19:38,920 Is this what, like, Texas means to you right here? 590 00:19:39,020 --> 00:19:40,422 Barbecue is my first love, 591 00:19:40,522 --> 00:19:42,958 so this is the reason why I created it, 592 00:19:43,058 --> 00:19:45,327 because I always have been passionate about barbecue. 593 00:19:45,427 --> 00:19:48,196 When you first opened up this place here in East Austin, 594 00:19:48,296 --> 00:19:50,665 this neighbourhood wasn't like this at all, right? 595 00:19:50,765 --> 00:19:51,933 Oh, no. Absolutely not. 596 00:19:52,033 --> 00:19:53,501 Growing up in this neighbourhood, 597 00:19:53,602 --> 00:19:55,370 seen a lot of change is. 598 00:19:55,470 --> 00:19:58,940 It started in the 2000s, and it just kept growing 599 00:19:59,040 --> 00:20:00,108 and growing and growing. 600 00:20:00,208 --> 00:20:02,210 Just like the city, it just exploded. 601 00:20:02,310 --> 00:20:03,545 All right, let's give this a try, man. 602 00:20:03,645 --> 00:20:05,180 You hyped this up so... 603 00:20:05,280 --> 00:20:06,648 Oh, dude. 604 00:20:06,748 --> 00:20:09,651 Got some lavender blueberry vegan meringue shake in here. 605 00:20:09,751 --> 00:20:11,052 Oh, yeah. 606 00:20:11,152 --> 00:20:13,855 This is delicious, man. 607 00:20:13,955 --> 00:20:15,023 ♪ 608 00:20:15,123 --> 00:20:16,625 Wow! 609 00:20:16,725 --> 00:20:20,061 It's like blueberry but with a hint of floral notes. 610 00:20:20,161 --> 00:20:21,062 Yeah. 611 00:20:21,162 --> 00:20:22,364 That's crazy! 612 00:20:22,464 --> 00:20:24,266 This is really, really tasty, 613 00:20:24,366 --> 00:20:25,767 and the meringues are really awesome. 614 00:20:25,867 --> 00:20:26,968 It's my favourite part. 615 00:20:27,068 --> 00:20:31,106 You can literally pick up the meringues like that. 616 00:20:31,206 --> 00:20:34,743 Dude, they just dissolve in your mouth. 617 00:20:34,843 --> 00:20:36,745 Oh, yeah, and everything's made from scratch, dude. 618 00:20:36,845 --> 00:20:38,246 That's awesome, too. 619 00:20:38,346 --> 00:20:40,782 Mena: You typically can't find meringues vegan because they use 620 00:20:40,882 --> 00:20:43,318 a lot of egg whites to make meringue, right? So... 621 00:20:43,418 --> 00:20:44,319 Chris: Yeah. 622 00:20:44,419 --> 00:20:45,453 This is Delicious. 623 00:20:45,553 --> 00:20:46,955 And it's beautiful. It's like perfect. 624 00:20:47,055 --> 00:20:50,058 Well, dude, I want to thank you for inviting me here, 625 00:20:50,158 --> 00:20:51,559 showing me how to do barbecue vegan style. 626 00:20:51,660 --> 00:20:53,094 This changed my life, this brisket. 627 00:20:53,194 --> 00:20:54,329 Dude, I appreciate it, man. 628 00:20:54,429 --> 00:20:55,597 I'm happy that you're here. 629 00:20:55,697 --> 00:20:57,666 Get a chance to see our beautiful city. 630 00:20:57,766 --> 00:20:58,667 Stop by anytime, brother. 631 00:20:58,767 --> 00:20:59,901 Let's do a brisket cheers. 632 00:21:00,001 --> 00:21:00,902 Let's do it, man. 633 00:21:01,002 --> 00:21:02,003 Slap cheers. 634 00:21:02,103 --> 00:21:03,505 All right, there we go. 635 00:21:03,605 --> 00:21:05,840 Alright. 636 00:21:05,940 --> 00:21:07,575 - Mm! - Mm! 637 00:21:07,676 --> 00:21:10,145 Dude. 638 00:21:10,245 --> 00:21:13,081 (Slow tempo rock) 639 00:21:13,181 --> 00:21:15,817 Mena: In Texas, after the grillin's done, 640 00:21:15,917 --> 00:21:19,020 you gotta honky-tonk, or so they tell me. 641 00:21:19,120 --> 00:21:21,756 To make sure we get the full Lone Star deal, 642 00:21:21,856 --> 00:21:24,125 Chef Emily from Beer Plant is taking 643 00:21:24,225 --> 00:21:26,428 me and my girl, Emily Shah, 644 00:21:26,528 --> 00:21:30,532 to The White Horse to gun beers and dance, Texas-style! 645 00:21:30,632 --> 00:21:34,235 {\an8}We're meeting manager and musician Busty Morris to figure 646 00:21:34,336 --> 00:21:37,472 {\an8}out what exactly is honky-tonk? 647 00:21:37,572 --> 00:21:39,341 {\an8}Welcome to The White Horse. 648 00:21:39,441 --> 00:21:40,675 Yeah, yeah. We're excited. 649 00:21:40,775 --> 00:21:43,011 This is the place to be for some honky tonkin' I heard. 650 00:21:43,111 --> 00:21:45,647 This is the spot in Austin for sure. 651 00:21:45,747 --> 00:21:47,282 So happy to have y'all. 652 00:21:47,382 --> 00:21:49,284 What is honky-tonk? What is that? 653 00:21:49,384 --> 00:21:54,889 Honky-tonk is a loose term but it's best described as a dark 654 00:21:54,989 --> 00:21:59,494 crappy bar that plays country music. 655 00:21:59,594 --> 00:22:01,262 We're at the right place, I guess! 656 00:22:01,363 --> 00:22:02,630 You're there. You're there. 657 00:22:02,731 --> 00:22:05,367 It was dive bars where the cowboys would go hang out 658 00:22:05,467 --> 00:22:06,735 and then they also played music 659 00:22:06,835 --> 00:22:09,704 and it was kind of a big thing in the '40s and '50s 660 00:22:09,804 --> 00:22:12,240 and we're just trying to keep that tradition going 661 00:22:12,340 --> 00:22:13,508 of an easy place for people 662 00:22:13,608 --> 00:22:15,810 to come drink and see some music and dance. 663 00:22:15,910 --> 00:22:17,512 Is honky-tonk a type of dance? 664 00:22:17,612 --> 00:22:18,913 It's not. 665 00:22:19,013 --> 00:22:22,417 We do the Texas two-step exclusively at the White Horse. 666 00:22:22,517 --> 00:22:23,518 We don't do any line dancing. 667 00:22:23,618 --> 00:22:24,552 Okay. 668 00:22:24,652 --> 00:22:26,454 It's a great way to meet new people. 669 00:22:26,554 --> 00:22:28,757 White Horse is the place to do it. 670 00:22:28,857 --> 00:22:31,126 Alright, well, let's get the drinking part going. 671 00:22:31,226 --> 00:22:32,927 Got any like infused bourbon? 672 00:22:33,027 --> 00:22:34,896 (Music fades) 673 00:22:34,996 --> 00:22:36,698 We don't have anything crazy like that. 674 00:22:36,798 --> 00:22:41,436 We do a beer and a whiskey shot combo called the Texas Two-Step. 675 00:22:41,536 --> 00:22:44,005 I'll have that! 676 00:22:44,105 --> 00:22:45,073 Some of those? 677 00:22:45,173 --> 00:22:46,441 Yeah, three of those? What do you think? 678 00:22:46,541 --> 00:22:48,443 - That sounds great. - Yeah. 679 00:22:48,543 --> 00:22:49,444 Have you ever had this, Emily? 680 00:22:49,544 --> 00:22:50,612 I have not. 681 00:22:50,712 --> 00:22:51,646 The Two-Step. 682 00:22:51,746 --> 00:22:52,914 But I'm excited. 683 00:22:53,014 --> 00:22:54,149 Well, great. First for all of us. 684 00:22:54,249 --> 00:22:55,850 We give you a cheap beer, and some cheap whiskey... 685 00:22:55,950 --> 00:22:57,051 Mena: Oh, man. 686 00:22:57,152 --> 00:22:59,087 And that gives you the courage to ask someone to 687 00:22:59,187 --> 00:23:00,088 dance out there. 688 00:23:00,188 --> 00:23:01,089 All right. 689 00:23:01,189 --> 00:23:02,557 Okay. 690 00:23:02,657 --> 00:23:05,960 This is what we drink so you're getting assimilated real quick. 691 00:23:06,060 --> 00:23:07,796 Is this a Texas shot? 692 00:23:07,896 --> 00:23:09,364 I notice everything's bigger in Texas. 693 00:23:09,464 --> 00:23:10,832 But this is for scale. 694 00:23:10,932 --> 00:23:13,001 That's a White Horse shot for sure. 695 00:23:13,101 --> 00:23:14,436 Alright, well, cheers. 696 00:23:14,536 --> 00:23:15,437 Cheers. 697 00:23:15,537 --> 00:23:18,473 (Glasses clinking) 698 00:23:18,573 --> 00:23:19,974 Ah! 699 00:23:20,074 --> 00:23:20,975 Not bad by the way. 700 00:23:21,075 --> 00:23:21,976 Nailed it. 701 00:23:22,076 --> 00:23:23,311 A little bit of sweetness. 702 00:23:23,411 --> 00:23:25,313 Yeah, yeah. 703 00:23:25,413 --> 00:23:26,848 I'll fix my face in two seconds. 704 00:23:26,948 --> 00:23:28,049 Now we have to wait two hours 705 00:23:28,149 --> 00:23:29,250 for the dancing to start or what? 706 00:23:29,350 --> 00:23:30,285 Beth has showed up early. 707 00:23:30,385 --> 00:23:31,319 Who's Beth? 708 00:23:31,419 --> 00:23:33,688 She's our two-step instructor. 709 00:23:33,788 --> 00:23:34,856 Oh, okay. 710 00:23:34,956 --> 00:23:37,091 And she is the epitome of the Texas two-step. 711 00:23:37,192 --> 00:23:38,393 Okay. 712 00:23:38,493 --> 00:23:42,831 {\an8}Mena: Beth: dance instructor, tenth-generation Texan, 713 00:23:42,931 --> 00:23:46,234 {\an8}and teaches free two-step lessons to prove it. 714 00:23:46,334 --> 00:23:47,502 Whoa-ho! 715 00:23:47,602 --> 00:23:50,371 That's right! Whoa-ho! Hi. Welcome. 716 00:23:50,472 --> 00:23:53,274 So, y'all are ready to do the Texas two-step? 717 00:23:53,374 --> 00:23:56,945 I guess so. We've got a two-step drink combo here. 718 00:23:57,045 --> 00:23:59,514 That's the first part of dancing at a honky-tonk. 719 00:23:59,614 --> 00:24:01,816 - Cheers. - All right, chin-chin to me. 720 00:24:01,916 --> 00:24:04,285 Here we go. 721 00:24:04,385 --> 00:24:06,087 Mena: I'll be honest, 722 00:24:06,187 --> 00:24:08,122 I'm terrified of trying the two-step. 723 00:24:08,223 --> 00:24:12,360 So, we've got the world-famous honky-tonk dance floor. 724 00:24:12,460 --> 00:24:14,262 Mena: As a kid who grew up in Markham, 725 00:24:14,362 --> 00:24:16,431 I am not built for this. 726 00:24:16,531 --> 00:24:18,967 Beth: We're gonna learn those basic steps first. 727 00:24:19,067 --> 00:24:20,835 So, I'm gonna have y'all stand in a line right here, 728 00:24:20,935 --> 00:24:22,470 and I'll stand right in front of you. 729 00:24:22,570 --> 00:24:26,341 And we go left, together, left, then right. 730 00:24:26,441 --> 00:24:29,310 Left, together, left, then right. 731 00:24:29,410 --> 00:24:32,313 That's really it. Um, thanks for coming. 732 00:24:32,413 --> 00:24:34,249 I hope you have a great time in Texas. 733 00:24:34,349 --> 00:24:36,117 - That's it? - It's a wrap. We're done. 734 00:24:36,217 --> 00:24:38,486 Oh, that's right, this isn't a line dance. 735 00:24:38,586 --> 00:24:40,388 This is a partner dance. 736 00:24:40,488 --> 00:24:42,357 Chris, this is Emily. Emily, this is Chris. 737 00:24:42,457 --> 00:24:43,691 - Chris is great. - Thank you. 738 00:24:43,791 --> 00:24:45,994 - Beth: He's a nice guy too. - Golly. "Nice." Come on. 739 00:24:46,094 --> 00:24:47,662 Emily, you're gonna stand right here, 740 00:24:47,762 --> 00:24:49,364 and then, Chris, I'm gonna have you stand right here. 741 00:24:49,464 --> 00:24:50,865 And Emily, you're gonna stand right there. 742 00:24:50,965 --> 00:24:52,700 - Love it. - Wonderful. (Clap) Uh. 743 00:24:52,800 --> 00:24:54,536 (Country music plays) Perfect. Are y'all ready? 744 00:24:54,636 --> 00:24:57,672 We're all gonna go together, and we go this way, 745 00:24:57,772 --> 00:24:59,874 this way, that way. 746 00:24:59,974 --> 00:25:01,876 - This way. - I love your teaching method. 747 00:25:01,976 --> 00:25:03,177 - Isn't it nice? - It's great. 748 00:25:03,278 --> 00:25:04,746 - Beth: Perfect. - Okay, great. 749 00:25:04,846 --> 00:25:06,948 You're gonna give a little push on her side. 750 00:25:07,048 --> 00:25:08,683 - There it is. - Emily: Okay. 751 00:25:08,783 --> 00:25:09,684 Ta-da. 752 00:25:09,784 --> 00:25:12,287 This way, this way, and then turn. 753 00:25:12,387 --> 00:25:14,289 And then when do I throw up? 754 00:25:14,389 --> 00:25:15,290 (Laughter) 755 00:25:15,390 --> 00:25:16,991 So, one more thing to add in. 756 00:25:17,091 --> 00:25:19,227 Back in your frame. Wonderful. 757 00:25:19,327 --> 00:25:22,230 So, gentlemen, I'm gonna take your left hand to your left ear, 758 00:25:22,330 --> 00:25:24,032 and you're just gonna lean a little. 759 00:25:24,132 --> 00:25:25,333 Uh-huh, just a little bit. 760 00:25:25,433 --> 00:25:27,335 Oh, see how you shifted your feet? 761 00:25:27,435 --> 00:25:28,403 - Ah, yes. - Beautiful. 762 00:25:28,503 --> 00:25:31,172 Let's-- Ooh. Oh, well, that's exciting. 763 00:25:31,272 --> 00:25:32,674 Nice, Chris. What do you think? 764 00:25:32,774 --> 00:25:34,175 - That's great! - Is that good? 765 00:25:34,275 --> 00:25:36,110 He put his body into it. You didn't tell me that. 766 00:25:36,210 --> 00:25:37,312 Okay, let's see. Oh. 767 00:25:37,412 --> 00:25:39,581 Oh! Whoo-hoo! 768 00:25:39,681 --> 00:25:41,416 (Applause) 769 00:25:41,516 --> 00:25:43,718 So, if y'all want to practise going in a circle, 770 00:25:43,818 --> 00:25:45,853 we have other friends that can dance with y'all. 771 00:25:45,954 --> 00:25:47,855 Yeah, bring 'em on! 772 00:25:47,956 --> 00:25:49,357 Let's try it. 773 00:25:49,457 --> 00:25:50,858 That looks super. 774 00:25:50,959 --> 00:25:52,694 Let's have some more people come on up! 775 00:25:52,794 --> 00:25:54,963 Come on, dancers, let's-- Come. Let's join 'em. 776 00:25:55,063 --> 00:25:56,464 Wonderful. 777 00:25:56,564 --> 00:26:00,768 ♪ You make me feel like I've never felt before ♪ 778 00:26:00,868 --> 00:26:03,504 Mena: Well, there it is. 779 00:26:03,605 --> 00:26:05,673 After a couple of turns on the dance floor, 780 00:26:05,773 --> 00:26:07,442 I get the hang of it. 781 00:26:07,542 --> 00:26:11,879 Even get a couple of twirls in without dropping my girl 782 00:26:11,980 --> 00:26:13,581 or blowing a wheel. 783 00:26:13,681 --> 00:26:17,885 And you know what? It's fun. Quintessentially Texan. 784 00:26:17,986 --> 00:26:22,156 And hey, if this show's about people evolving, there it is. 785 00:26:22,256 --> 00:26:23,691 Beth: Oh, there it goes! 786 00:26:23,791 --> 00:26:27,462 (Cheering and applause) 787 00:26:27,562 --> 00:26:30,965 Mena: Thanks very much. Thank you very much. Thank you. 788 00:26:31,065 --> 00:26:33,735 (Acoustic country music) 789 00:26:33,835 --> 00:26:36,437 ♪ 790 00:26:36,537 --> 00:26:39,107 Mena: Bistro Vonish is known throughout Austin 791 00:26:39,207 --> 00:26:42,877 for its elevated Vegan takes on traditional Czech dishes. 792 00:26:42,977 --> 00:26:45,213 Chef Craig is recreating the foods 793 00:26:45,313 --> 00:26:47,448 his Czech grandma made him as a child, 794 00:26:47,548 --> 00:26:49,651 which have become Texan staples. 795 00:26:49,751 --> 00:26:51,152 Craig: Thanks for coming by. 796 00:26:51,252 --> 00:26:52,487 Mena: What are Kolaches, man? 797 00:26:52,587 --> 00:26:53,988 Everybody's talking about Kolaches in Austin. 798 00:26:54,088 --> 00:26:55,490 Is this even Southern? 799 00:26:55,590 --> 00:26:56,991 What's going on here? What is this? 800 00:26:57,091 --> 00:26:59,494 {\an8}Kolache is a traditional Czech pastry 801 00:26:59,594 --> 00:27:01,863 {\an8}characterized by its semisweet dough. 802 00:27:01,963 --> 00:27:06,134 The end of the 19th century, a lot of, essentially, Europeans 803 00:27:06,234 --> 00:27:09,137 immigrated to this part of the country 804 00:27:09,237 --> 00:27:11,172 and brought their foods with them. 805 00:27:11,272 --> 00:27:14,142 So, my grandma would have said that this is a Kolache-- 806 00:27:14,242 --> 00:27:17,712 or Kolach, singular, Kolache, plural. 807 00:27:17,812 --> 00:27:21,416 It's gonna be the same dough that goes into our savoury ones, 808 00:27:21,516 --> 00:27:23,718 and it's the savoury ones that have become 809 00:27:23,818 --> 00:27:25,153 what somebody's gonna expect 810 00:27:25,253 --> 00:27:26,654 if you're in this part of the world 811 00:27:26,754 --> 00:27:28,189 and you say Kolaches. 812 00:27:28,289 --> 00:27:29,357 Ours are vegan. 813 00:27:29,457 --> 00:27:31,659 Today, I brought you a garbanzo scramble 814 00:27:31,759 --> 00:27:34,595 with spinach, mushroom, and tomato 815 00:27:34,696 --> 00:27:36,431 inside the kolach dough pocket. 816 00:27:36,531 --> 00:27:38,900 A little paprika and nutritional yeast 817 00:27:39,000 --> 00:27:41,202 with a little Dijonnaise for dipping. 818 00:27:41,302 --> 00:27:44,172 All right, I'm excited to take a bite of all of it here 819 00:27:44,272 --> 00:27:45,673 with the-- what did you call it? 820 00:27:45,773 --> 00:27:46,674 Dijon mayo? 821 00:27:46,774 --> 00:27:48,409 (Laughs) Dijonnaise. 822 00:27:48,509 --> 00:27:52,814 Dijonnaise. That makes more sense. 823 00:27:52,914 --> 00:27:55,316 Mm. I love the dough. 824 00:27:55,416 --> 00:27:57,218 It's really, really soft, 825 00:27:57,318 --> 00:28:00,388 with that nice little seasoning on the top here. 826 00:28:00,488 --> 00:28:03,224 Works beautifully with that stuffing of the mushrooms 827 00:28:03,324 --> 00:28:05,126 and the chickpeas and spinach. 828 00:28:05,226 --> 00:28:06,394 Just really, like, comforting, right? 829 00:28:06,494 --> 00:28:09,030 Like comfort food, almost, you know? Really good. 830 00:28:09,130 --> 00:28:12,233 We have a really strong emphasis on scratch-made. 831 00:28:12,333 --> 00:28:14,235 It's worth stressing over the details 832 00:28:14,335 --> 00:28:17,205 'cause we want every little bite to be just perfect. 833 00:28:17,305 --> 00:28:18,706 Yeah, you can just pick this apart 834 00:28:18,806 --> 00:28:21,776 and eat it with the Dijonnaise. 835 00:28:21,876 --> 00:28:23,811 - Is that-- Did I get it right? - Nailed it. 836 00:28:23,911 --> 00:28:26,080 (Speaks with mouth full) 837 00:28:26,180 --> 00:28:27,648 Mena: And this one is, um... 838 00:28:27,749 --> 00:28:30,451 Strawberry, a little vegan cream cheese in the filling. 839 00:28:30,551 --> 00:28:32,286 Powdered sugar on top. 840 00:28:32,386 --> 00:28:35,556 If you cut it in half, you can see-- 841 00:28:35,656 --> 00:28:37,892 I was just making sure it wasn't a doughnut, but it isn't. 842 00:28:37,992 --> 00:28:39,660 - It's kind of but not. - Kind of like a Danish. 843 00:28:39,761 --> 00:28:42,096 Mena: A Danish, yes, that's what it's like! 844 00:28:42,196 --> 00:28:43,998 I haven't had a Danish in forever! 845 00:28:44,098 --> 00:28:46,134 All right, let's try it. 846 00:28:46,234 --> 00:28:49,570 (Lively traditional music) 847 00:28:49,670 --> 00:28:51,472 Mm. 848 00:28:51,572 --> 00:28:54,142 I would get this for breakfast with, like, a coffee. 849 00:28:54,242 --> 00:28:57,578 My grandma had to have these on hand at all hours. 850 00:28:57,678 --> 00:29:01,115 Even into her 90s, she'd wake up early, get the dough rising. 851 00:29:01,215 --> 00:29:03,951 Got to make sure there's kolaches out for everybody. 852 00:29:04,051 --> 00:29:05,853 We get to have those connections 853 00:29:05,953 --> 00:29:09,624 as we enjoy these new vegan versions here at this bar. 854 00:29:09,724 --> 00:29:11,292 Well, thank you, man. I appreciate it. 855 00:29:11,392 --> 00:29:13,961 I've been hearing about kolaches and really appreciate you 856 00:29:14,061 --> 00:29:16,297 educating me about these and a little bit about Czech food. 857 00:29:16,397 --> 00:29:17,799 Thank you so much for coming by. 858 00:29:17,899 --> 00:29:21,169 It's always fun to get to talk about the things we love to do. 859 00:29:21,269 --> 00:29:25,406 ♪ 860 00:29:25,506 --> 00:29:28,543 Mena: Rolling around Austin, taking in the sights, 861 00:29:28,643 --> 00:29:32,980 I start dreaming of my favourite food: pizza. 862 00:29:33,080 --> 00:29:36,651 Luckily, I'm not far from Big Nonna's. 863 00:29:36,751 --> 00:29:39,120 {\an8}General manager Sean Connolly, 864 00:29:39,220 --> 00:29:41,489 {\an8}a self-confessed pizza process nerd, 865 00:29:41,589 --> 00:29:43,758 {\an8}has promised to teach me how to make this 866 00:29:43,858 --> 00:29:46,594 {\an8}show stopping meat lover's pizza. 867 00:29:46,694 --> 00:29:50,698 But mostly, I can't wait to try my hand at tossing some dough. 868 00:29:50,798 --> 00:29:53,935 Sean, thanks for having us here at big Nonna's. 869 00:29:54,035 --> 00:29:55,303 Thanks for being here. 870 00:29:55,403 --> 00:29:57,538 So, you guys make almost all your ingredients in-house? 871 00:29:57,638 --> 00:29:59,640 Yes, everything we can make in-house we do in-house. 872 00:29:59,740 --> 00:30:01,475 All of our toppings and ingredients 873 00:30:01,576 --> 00:30:02,910 are kind of labours of love. 874 00:30:03,010 --> 00:30:06,013 Which is why I'm here, Sean. I'm here because you do that. 875 00:30:06,113 --> 00:30:07,982 (Laughing) All right, let's make a 'za, man! 876 00:30:08,082 --> 00:30:09,483 What are we making? 877 00:30:09,584 --> 00:30:11,485 Yeah, we're gonna make a couple of Meat Out pizzas today. 878 00:30:11,586 --> 00:30:15,122 The first step to a good pizza is always the dough, right? 879 00:30:15,223 --> 00:30:17,391 The foundation of a pizza is gonna be a good dough. 880 00:30:17,491 --> 00:30:22,063 I've never actually made a fresh pizza. 881 00:30:22,163 --> 00:30:23,197 It's not too hard. 882 00:30:23,297 --> 00:30:24,932 I think you'll get the hang of it no problem. 883 00:30:25,032 --> 00:30:26,100 Mena: Okay, let's go. 884 00:30:26,200 --> 00:30:27,935 So, the first thing we're gonna do is grab a dough. 885 00:30:28,035 --> 00:30:29,103 Got one for you here. 886 00:30:29,203 --> 00:30:31,239 Okay. Let's get that out of here. 887 00:30:31,339 --> 00:30:33,307 We're just gonna take our dough, and we're just gonna plop it 888 00:30:33,407 --> 00:30:35,142 right down onto that workspace. 889 00:30:35,243 --> 00:30:37,211 It should slide right out. 890 00:30:37,311 --> 00:30:39,447 You can just toss that thing. Get out of here. 891 00:30:39,547 --> 00:30:40,915 We don't need it. Get rid of it. 892 00:30:41,015 --> 00:30:42,283 Exactly. 893 00:30:42,383 --> 00:30:44,285 All right, and then we're just gonna dust it up some more. 894 00:30:44,385 --> 00:30:46,120 You're a GM who gets his hands dirty. 895 00:30:46,220 --> 00:30:48,289 I think it's important to be hands on in every aspect. 896 00:30:48,389 --> 00:30:49,790 So do I. 897 00:30:49,891 --> 00:30:51,792 All right, and then once we've got a good dust on it, 898 00:30:51,893 --> 00:30:53,261 we're gonna start pressing it out. 899 00:30:53,361 --> 00:30:55,630 So, I'm just gonna place some pressure down here evenly. 900 00:30:55,730 --> 00:30:57,164 Yeah, looking good. Okay. 901 00:30:57,265 --> 00:31:00,067 All right, once you got it pressed out, give it a flip. 902 00:31:00,167 --> 00:31:01,335 Drop it right back down. 903 00:31:01,435 --> 00:31:02,837 Okay. 904 00:31:02,937 --> 00:31:05,806 And then we'll press it out just a little bit more at this point. 905 00:31:05,907 --> 00:31:07,508 Wow, you take it for granted, pizza. 906 00:31:07,608 --> 00:31:08,976 It just shows up to your doorstep, 907 00:31:09,076 --> 00:31:12,413 and it's delicious and simple, but it's a lot of work, man. 908 00:31:12,513 --> 00:31:14,382 Yeah, and now we're gonna dock it. 909 00:31:14,482 --> 00:31:16,617 So, that means I'm just gonna tap it with my fingertips here. 910 00:31:16,717 --> 00:31:18,119 - Mena: We're gonna dock it. - It's called docking. 911 00:31:18,219 --> 00:31:19,754 Yeah, we're gonna work out the air bubbles. 912 00:31:19,854 --> 00:31:21,822 You might hear a little pop or two. 913 00:31:21,923 --> 00:31:23,291 Once we've got that worked out... 914 00:31:23,391 --> 00:31:24,659 Yes, sir. 915 00:31:24,759 --> 00:31:26,661 ...we're gonna give it one more flip, the same way. 916 00:31:26,761 --> 00:31:28,162 A quick flip. 917 00:31:28,262 --> 00:31:30,665 Give it another docking pass on this side. 918 00:31:30,765 --> 00:31:32,667 Not as thoroughly this time. 919 00:31:32,767 --> 00:31:34,969 You can be a little quick and casual here. 920 00:31:35,069 --> 00:31:36,103 Okay. 921 00:31:36,203 --> 00:31:38,873 Sean: And we're ready to start tossing it out. 922 00:31:38,973 --> 00:31:40,241 Oh, we're tossing these? 923 00:31:40,341 --> 00:31:41,275 Yeah. 924 00:31:41,375 --> 00:31:42,810 We're not going to toss them in the air. 925 00:31:42,910 --> 00:31:44,178 Oh. 926 00:31:44,278 --> 00:31:48,482 ( Distorted) We're not going to toss them in the air . 927 00:31:48,582 --> 00:31:50,351 So what I do is we're going to flip it up 928 00:31:50,451 --> 00:31:51,752 onto one of our hands. 929 00:31:51,852 --> 00:31:54,155 And just kind of lift it up and then start to turn it. 930 00:31:54,255 --> 00:31:55,556 Once it gets going, 931 00:31:55,656 --> 00:31:57,458 gravity's going to do most of the work for us here. 932 00:31:57,558 --> 00:31:59,093 Okay. 933 00:31:59,193 --> 00:32:00,695 I feel like I'm moving my whole body here. 934 00:32:00,795 --> 00:32:02,229 Yeah. 935 00:32:02,330 --> 00:32:06,133 Mena: To toss or not to toss, that is the question. 936 00:32:06,233 --> 00:32:07,535 Because I want to toss. 937 00:32:07,635 --> 00:32:08,970 I need to toss! 938 00:32:09,070 --> 00:32:10,638 Once it starts looking about the right size-- 939 00:32:10,738 --> 00:32:11,906 So this is the hardest part 940 00:32:12,006 --> 00:32:13,741 is figuring out when it's going to be the right size. 941 00:32:13,841 --> 00:32:14,775 A good catch. 942 00:32:14,875 --> 00:32:17,645 Yes! My first pizza toss! 943 00:32:17,745 --> 00:32:18,646 All right. 944 00:32:18,746 --> 00:32:19,947 Yeah, baby. 945 00:32:20,047 --> 00:32:20,982 Sorry, I disobeyed your commands, 946 00:32:21,082 --> 00:32:22,216 Sean, but I got for it, you know. 947 00:32:22,316 --> 00:32:23,851 I had to just follow my gut. 948 00:32:23,951 --> 00:32:24,852 I respect it. 949 00:32:24,952 --> 00:32:25,853 Gotta follow your intuition. 950 00:32:25,953 --> 00:32:26,854 Exactly. 951 00:32:26,954 --> 00:32:28,055 And once it's looking ready to go, 952 00:32:28,155 --> 00:32:29,590 we're just going to gently drape it down 953 00:32:29,690 --> 00:32:31,392 onto our peel here. 954 00:32:31,492 --> 00:32:33,027 ♪ 955 00:32:33,127 --> 00:32:34,562 All right, now we're ready to sauce it up. 956 00:32:34,662 --> 00:32:35,963 Mena: Very nice. 957 00:32:36,063 --> 00:32:37,832 Sean: And we're just going to scoop it down the middle 958 00:32:37,932 --> 00:32:39,066 and spread it out to the edge. 959 00:32:39,166 --> 00:32:40,901 ♪ 960 00:32:41,002 --> 00:32:42,169 How's that looking? 961 00:32:42,269 --> 00:32:43,704 Looking pretty good. We've got a good start here. 962 00:32:43,804 --> 00:32:44,805 Cheese time? 963 00:32:44,905 --> 00:32:45,940 Not quite yet. 964 00:32:46,040 --> 00:32:48,609 So one of the things about our beetaroni-- 965 00:32:48,709 --> 00:32:50,344 Did you say "beetaroni"? 966 00:32:50,444 --> 00:32:52,079 Yeah, man, you got it, beetaroni. 967 00:32:52,179 --> 00:32:54,215 You make your pepperoni from beets? 968 00:32:54,315 --> 00:32:55,316 Correct. 969 00:32:55,416 --> 00:32:56,317 Mena: Very interesting. 970 00:32:56,417 --> 00:32:57,785 Sean: It's our signature topping. 971 00:32:57,885 --> 00:32:59,420 ♪ 972 00:32:59,520 --> 00:33:03,891 It's almost candied but it tastes like pepperoni. 973 00:33:03,991 --> 00:33:06,260 It's about a 12-hour process to make one batch of these, 974 00:33:06,360 --> 00:33:08,095 from beets to beetaroni. 975 00:33:08,195 --> 00:33:09,630 It's a bit time consuming but it's worth it. 976 00:33:09,730 --> 00:33:11,465 I'll tell you, man, that's a lot better than I thought. 977 00:33:11,565 --> 00:33:12,833 Because I'm not a huge fan of beets. 978 00:33:12,933 --> 00:33:14,068 Neither am I. 979 00:33:14,168 --> 00:33:15,069 Mena: Right. 980 00:33:15,169 --> 00:33:16,470 And I was convinced by this. 981 00:33:16,570 --> 00:33:17,638 So these are a little delicate. 982 00:33:17,738 --> 00:33:19,173 It's going to go down underneath the cheese. 983 00:33:19,273 --> 00:33:21,208 That's to help it from getting too crispy. 984 00:33:21,308 --> 00:33:22,576 I'm going to grab a handful of those, 985 00:33:22,676 --> 00:33:23,778 and we're going to lay 'em down. 986 00:33:23,878 --> 00:33:26,714 Mena: Oh, yeah, wowsa! I can't wait to eat this. 987 00:33:26,814 --> 00:33:28,115 Sean: And then we're going to cheese it. 988 00:33:28,215 --> 00:33:29,116 We're going to cheese it? 989 00:33:29,216 --> 00:33:30,384 Sean: Yeah. 990 00:33:30,484 --> 00:33:31,919 So this is our house-made vegan mozzarella. 991 00:33:32,019 --> 00:33:32,920 You make your own cheese? 992 00:33:33,020 --> 00:33:33,921 Yes, yes, we do. 993 00:33:34,021 --> 00:33:34,922 Of course you do. 994 00:33:35,022 --> 00:33:36,190 Sean: Yeah. 995 00:33:36,290 --> 00:33:37,858 It is primarily based in pumpkin seeds, coconut oil 996 00:33:37,958 --> 00:33:39,894 and cultured organic soy milk. 997 00:33:39,994 --> 00:33:40,895 Wow. 998 00:33:40,995 --> 00:33:42,129 Along with some spices, of course. 999 00:33:42,229 --> 00:33:43,531 You've gotta have flavour. 1000 00:33:43,631 --> 00:33:45,466 We wanted to do something just with sustainability in mind. 1001 00:33:45,566 --> 00:33:47,368 Cashews, while delicious, are a very thirsty nut. 1002 00:33:47,468 --> 00:33:48,569 Cashews are a thirsty nut. 1003 00:33:48,669 --> 00:33:50,538 We're just going to take one of these sticks here. 1004 00:33:50,638 --> 00:33:51,672 Mena: Okay. 1005 00:33:51,772 --> 00:33:53,040 Sean: And we're going to lightly grate it. 1006 00:33:53,140 --> 00:33:54,408 Mena: It's got a good texture to it. 1007 00:33:54,508 --> 00:33:55,876 I can tell it will melt very quickly. 1008 00:33:55,976 --> 00:33:58,212 Yeah, it's nice and melty. 1009 00:33:58,312 --> 00:34:00,548 All right, the next thing is going to be the smoky tempeh. 1010 00:34:00,648 --> 00:34:03,651 We marinade our tempeh to give a smoky sweet and salty flavour 1011 00:34:03,751 --> 00:34:05,820 to hit those same kind of notes of flavour 1012 00:34:05,920 --> 00:34:07,188 as bacon would but with a completely 1013 00:34:07,288 --> 00:34:08,923 different texture and style. 1014 00:34:09,023 --> 00:34:10,291 And then the last but certainly not least... 1015 00:34:10,391 --> 00:34:11,292 Seitan sausage. 1016 00:34:11,392 --> 00:34:13,894 ...the homemade seitan sausage! 1017 00:34:13,994 --> 00:34:16,630 Seitan is a wheat gluten meat substitute. 1018 00:34:16,730 --> 00:34:17,865 Sean: Yeah. 1019 00:34:17,965 --> 00:34:19,500 It's one of the oldest meat substitutes there is. 1020 00:34:19,600 --> 00:34:21,335 It's a very similar flavour profile 1021 00:34:21,435 --> 00:34:23,104 as traditional Italian sausage. 1022 00:34:23,204 --> 00:34:24,638 Mena: And you also make it in-house? 1023 00:34:24,738 --> 00:34:25,706 Yeah, everything here. 1024 00:34:25,806 --> 00:34:31,712 This is going to be delicious. Baby! 1025 00:34:31,812 --> 00:34:33,114 Now it's ready to go in the oven. 1026 00:34:33,214 --> 00:34:34,448 So I like to say low and slow. 1027 00:34:34,548 --> 00:34:36,684 Low and slow! 1028 00:34:36,784 --> 00:34:38,352 Keep a low angle and then we're gonna start 1029 00:34:38,452 --> 00:34:40,321 to kind of shimmy it back and forth slowly. 1030 00:34:40,421 --> 00:34:45,426 ♪ 1031 00:34:45,526 --> 00:34:48,062 (Upbeat instrumental music) 1032 00:34:48,162 --> 00:34:49,463 Mena: Wowza! 1033 00:34:49,563 --> 00:34:52,566 And just like that, Sean drops the meat-out 'za. 1034 00:34:52,666 --> 00:34:56,403 Seriously, these dough wheels are mouth-watering triumphs. 1035 00:34:56,504 --> 00:34:57,938 Ah, look at that. Ah, man. 1036 00:34:58,038 --> 00:34:59,039 Sean: Dig in. 1037 00:34:59,140 --> 00:35:00,808 Mena: Cheers. 1038 00:35:00,908 --> 00:35:03,944 ♪ 1039 00:35:04,044 --> 00:35:06,814 Mm! 1040 00:35:06,914 --> 00:35:10,985 It definitely tastes like a meat-full pizza. 1041 00:35:11,085 --> 00:35:12,753 Got the sausage on there. 1042 00:35:12,853 --> 00:35:14,989 The tempeh doesn't taste like tempeh anymore. 1043 00:35:15,089 --> 00:35:16,657 No, it really is different. 1044 00:35:16,757 --> 00:35:20,594 Yeah, and that beetaroni that you make: ah, man. 1045 00:35:20,694 --> 00:35:22,730 It's got that perfect texture effect of pepperoni now. 1046 00:35:22,830 --> 00:35:23,764 Mm-hmm. 1047 00:35:23,864 --> 00:35:24,932 Ah. 1048 00:35:25,032 --> 00:35:26,834 (Crunching) 1049 00:35:26,934 --> 00:35:28,802 The beet is the perfect complement 1050 00:35:28,903 --> 00:35:30,804 to this pizza specifically, 1051 00:35:30,905 --> 00:35:33,073 because I feel like if it was made out of seitan 1052 00:35:33,174 --> 00:35:34,508 or something, it might have been too much. 1053 00:35:34,608 --> 00:35:35,976 Hmm-mm. 1054 00:35:36,076 --> 00:35:37,945 The beet adds a little bit of freshness as well. 1055 00:35:38,045 --> 00:35:39,880 Yeah, it gives a little earthiness, a little grounded 1056 00:35:39,980 --> 00:35:41,315 to everything, you know. 1057 00:35:41,415 --> 00:35:42,449 The cheese is a amazing. 1058 00:35:42,550 --> 00:35:45,586 It's creamy, a little bit of saltiness. 1059 00:35:45,686 --> 00:35:48,689 It's as good as any vegan cheese I've had. 1060 00:35:48,789 --> 00:35:50,791 In fact, that you guys are making it 1061 00:35:50,891 --> 00:35:53,260 out of pumpkin seeds, absolutely incredible. 1062 00:35:53,360 --> 00:35:55,029 You've been living in Texas for a while? 1063 00:35:55,129 --> 00:35:56,397 Mm-hmm. 1064 00:35:56,497 --> 00:35:58,399 When I told people I was coming to Texas, they were like, 1065 00:35:58,499 --> 00:35:59,867 "Texas, vegan, what are you talking about?" 1066 00:35:59,967 --> 00:36:02,403 And if I was to tell someone I was going to have a meat pizza 1067 00:36:02,503 --> 00:36:03,771 in Texas, obviously they would think 1068 00:36:03,871 --> 00:36:04,772 of something very different... 1069 00:36:04,872 --> 00:36:06,707 Yeah. 1070 00:36:06,807 --> 00:36:08,375 ...than a vegan meat pizza. 1071 00:36:08,475 --> 00:36:09,710 Do you think this could have been possible, 1072 00:36:09,810 --> 00:36:11,045 like, 10 years ago here in Texas? 1073 00:36:11,145 --> 00:36:12,246 Austin's always been a little bit 1074 00:36:12,346 --> 00:36:14,415 different and always had a bigger 1075 00:36:14,515 --> 00:36:17,751 and more varied vegan scene than a lot of other towns 1076 00:36:17,851 --> 00:36:19,220 in Texas, but I don't know. 1077 00:36:19,320 --> 00:36:23,123 Veganism has just grown so much and Austin has grown so much 1078 00:36:23,224 --> 00:36:25,092 that there's just a fresh demand 1079 00:36:25,192 --> 00:36:26,460 that maybe wouldn't have been here before. 1080 00:36:26,560 --> 00:36:27,995 Yeah, you nailed it, absolutely nailed it. 1081 00:36:28,095 --> 00:36:29,730 I'm angry I don't live here 1082 00:36:29,830 --> 00:36:31,498 because I would get this often, for sure. 1083 00:36:31,599 --> 00:36:32,566 I'm glad you enjoy it. 1084 00:36:32,666 --> 00:36:33,734 Mm-hmm. 1085 00:36:33,834 --> 00:36:36,103 And I gotta say your crust looks great. 1086 00:36:36,203 --> 00:36:37,638 For a first timer, you're a natural. 1087 00:36:37,738 --> 00:36:39,440 Thank you. 1088 00:36:39,540 --> 00:36:42,376 (Upbeat instrumental music) 1089 00:36:42,476 --> 00:36:44,044 ♪ 1090 00:36:44,178 --> 00:36:44,678 Mena: Any serious visit to 1091 00:36:44,678 --> 00:36:46,914 Mena: Any serious visit to Texas is punctuated 1092 00:36:47,014 --> 00:36:49,083 by the traditional crawfish boil. 1093 00:36:49,183 --> 00:36:50,951 Fortunately for plant-based eaters, 1094 00:36:51,051 --> 00:36:53,554 there's now a nahfish boil. 1095 00:36:53,654 --> 00:36:58,359 {\an8}It's the brainchild of Chef Ray, an avid motorcyclist and vegan 1096 00:36:58,459 --> 00:37:02,329 {\an8}who's tired of being excluded from southern meat-heavy meals. 1097 00:37:02,429 --> 00:37:06,100 So he created the no-crawfish nahfish boil 1098 00:37:06,200 --> 00:37:07,568 for the Austin community. 1099 00:37:07,668 --> 00:37:08,702 Good to meet you, man. 1100 00:37:08,802 --> 00:37:09,770 Nice to meet you, man. 1101 00:37:09,870 --> 00:37:11,772 So we're doing a craw-fish boil? 1102 00:37:11,872 --> 00:37:12,773 Nahfish. 1103 00:37:12,873 --> 00:37:14,174 Nahfish boil. 1104 00:37:14,275 --> 00:37:17,745 Before I was plant based, I've had the Cajun style crawfish 1105 00:37:17,845 --> 00:37:20,281 with potatoes, but I've never had a vegan style nahfish. 1106 00:37:20,381 --> 00:37:21,282 Yeah. 1107 00:37:21,382 --> 00:37:23,484 What is it? What is it, man? 1108 00:37:23,584 --> 00:37:26,920 Instead of the crawfish tails, we use vegan shrimp. 1109 00:37:27,021 --> 00:37:28,489 What is the shrimp made of? 1110 00:37:28,589 --> 00:37:30,291 It's called konjac. 1111 00:37:30,391 --> 00:37:31,825 It's a root vegetable. 1112 00:37:31,925 --> 00:37:33,427 It's East Asian, like a yam. 1113 00:37:33,527 --> 00:37:35,429 And they make it even look like a shrimp. 1114 00:37:35,529 --> 00:37:36,964 Yeah, and the best part about the vegan shrimp 1115 00:37:37,064 --> 00:37:38,999 is you don't have to peel all the shells off of it. 1116 00:37:39,099 --> 00:37:41,235 That's a good point, man, and if this was a real shrimp, 1117 00:37:41,335 --> 00:37:44,004 right back here would be its poop sack. 1118 00:37:44,104 --> 00:37:45,372 Ray: Yeah! 1119 00:37:45,472 --> 00:37:46,707 Did you know that? 1120 00:37:46,807 --> 00:37:49,043 You're probably having shrimp with its poop sack on it. 1121 00:37:49,143 --> 00:37:51,545 So, with vegan shrimp, there's no poop sack! 1122 00:37:51,645 --> 00:37:52,646 No poop sack. 1123 00:37:52,746 --> 00:37:53,781 Yeah, right? 1124 00:37:53,881 --> 00:37:54,882 No poop sack. 1125 00:37:54,982 --> 00:37:56,817 You heard it from Ray here, no poop sack. 1126 00:37:56,917 --> 00:38:01,355 ♪ 1127 00:38:01,455 --> 00:38:02,890 Damn! 1128 00:38:02,990 --> 00:38:04,958 That tastes like shrimp to me. Hey, you've got to try this. 1129 00:38:05,059 --> 00:38:06,660 Claudia, come here. 1130 00:38:06,760 --> 00:38:09,196 Tell me that doesn't taste like shrimp. 1131 00:38:09,296 --> 00:38:10,831 Shrimpy. 1132 00:38:10,931 --> 00:38:12,199 See? Hmm! 1133 00:38:12,299 --> 00:38:13,200 There's so much flavour going on. 1134 00:38:13,300 --> 00:38:14,668 Ray: The texture yeah. 1135 00:38:14,768 --> 00:38:16,036 And now it's soaking up all that broth, 1136 00:38:16,136 --> 00:38:17,705 as soon as we get it in there too. 1137 00:38:17,805 --> 00:38:19,373 Be careful. Don't breath that in. 1138 00:38:19,473 --> 00:38:20,741 It's a lot of chilies and-- 1139 00:38:20,841 --> 00:38:21,942 Ooh! 1140 00:38:22,042 --> 00:38:23,577 Ray: We have the potatoes in there already. 1141 00:38:23,677 --> 00:38:24,611 Wanna taste it? 1142 00:38:24,712 --> 00:38:25,979 Ah, man. Yeah, I'd love to taste it. 1143 00:38:26,080 --> 00:38:27,481 Let's get me a taste. 1144 00:38:27,581 --> 00:38:29,883 I want to see what's going on in there. 1145 00:38:29,983 --> 00:38:31,752 It smells amazing! 1146 00:38:31,852 --> 00:38:34,888 ♪ 1147 00:38:34,988 --> 00:38:37,057 Oh, man! 1148 00:38:37,157 --> 00:38:39,026 Mm, that tastes delicious. 1149 00:38:39,126 --> 00:38:40,461 So you've got spice in there, 1150 00:38:40,561 --> 00:38:41,795 all kinds of different kinds of peppers? 1151 00:38:41,895 --> 00:38:43,597 Different hot sauces. We added oils. 1152 00:38:43,697 --> 00:38:44,798 Is there some citrus in there? 1153 00:38:44,898 --> 00:38:46,166 I'm getting a little bit of acidity. 1154 00:38:46,266 --> 00:38:47,968 Yeah, a little citrus and a little seasonings too. 1155 00:38:48,068 --> 00:38:49,336 I'm pumped, man. 1156 00:38:49,436 --> 00:38:51,372 I can't wait to get all this flavour in this corn, man. 1157 00:38:51,472 --> 00:38:52,906 I can put it in right now actually. 1158 00:38:53,006 --> 00:38:54,375 Let's do it. What are we waiting for? 1159 00:38:54,475 --> 00:38:55,609 Throw it on in there. 1160 00:38:55,709 --> 00:38:56,643 Don't splash it. 1161 00:38:56,744 --> 00:38:59,146 Let it roll, man, let it roll. 1162 00:38:59,246 --> 00:39:01,315 There you go. 1163 00:39:01,415 --> 00:39:03,951 ♪ 1164 00:39:04,051 --> 00:39:04,952 Perfect. 1165 00:39:05,052 --> 00:39:06,353 So that's the corn. 1166 00:39:06,453 --> 00:39:08,188 I'm guessing that kind of takes the second longest, right? 1167 00:39:08,288 --> 00:39:09,423 So we want to get that in there? 1168 00:39:09,523 --> 00:39:10,491 Yeah, but it's not too long. 1169 00:39:10,591 --> 00:39:12,259 I mean, that water's really hot now, so. 1170 00:39:12,359 --> 00:39:14,061 So mushrooms next, then the shrimp and the sausage. 1171 00:39:14,161 --> 00:39:15,229 Yeah. Ready for the mushroom? 1172 00:39:15,329 --> 00:39:16,964 This will be a little easier and a lot lighter. 1173 00:39:17,064 --> 00:39:19,633 ♪ 1174 00:39:19,733 --> 00:39:22,035 Oh, baby. 1175 00:39:22,136 --> 00:39:25,038 Oh, wow, that looks amazing. Just floating on top like that. 1176 00:39:25,139 --> 00:39:27,074 Ray: Steam them up real quick. 1177 00:39:27,174 --> 00:39:28,475 Oh, yeah. 1178 00:39:28,575 --> 00:39:33,914 ♪ 1179 00:39:34,014 --> 00:39:35,849 Whew! Look at that. 1180 00:39:35,949 --> 00:39:37,851 Mushroom and corn swimming in heaven. 1181 00:39:37,951 --> 00:39:39,153 Do the honour. 1182 00:39:39,253 --> 00:39:41,388 Mena: Wow. Look at that. 1183 00:39:41,488 --> 00:39:44,258 The boil itself doesn't take too long 1184 00:39:44,358 --> 00:39:47,961 and when it's ready, it can serve up to 100 Texans. 1185 00:39:48,061 --> 00:39:50,330 It's time. 1186 00:39:50,431 --> 00:39:52,766 It's time? It's time. 1187 00:39:52,866 --> 00:39:54,668 We're just going to put the blackened shrimp 1188 00:39:54,768 --> 00:39:56,970 and the sausage in the boil real quick. 1189 00:39:57,070 --> 00:40:01,742 Oh, baby! The beautiful shrimp. 1190 00:40:01,842 --> 00:40:04,711 (Plopping) 1191 00:40:04,812 --> 00:40:06,580 Oh, man. More shrimp? 1192 00:40:06,680 --> 00:40:07,915 Oh, yeah, we're gonna add all of it. 1193 00:40:08,015 --> 00:40:09,049 All of it? 1194 00:40:09,149 --> 00:40:10,184 Ray: All of it. 1195 00:40:10,284 --> 00:40:13,353 Really done it with the shrimp now. 1196 00:40:13,454 --> 00:40:14,621 Ray: I think we're full here. 1197 00:40:14,721 --> 00:40:16,390 Mena: Oh yeah. Alright, look at that. 1198 00:40:16,490 --> 00:40:17,791 Ray: Flavour! 1199 00:40:17,891 --> 00:40:21,762 Mena: Oh my gosh, you've created a slide right into the cooler. 1200 00:40:21,862 --> 00:40:23,564 Ray: Ready? 1201 00:40:23,664 --> 00:40:28,202 ♪ 1202 00:40:28,302 --> 00:40:29,770 Oh baby. 1203 00:40:29,870 --> 00:40:31,205 Ray: It's not a perfect design. 1204 00:40:31,305 --> 00:40:33,006 Look at that goodness. 1205 00:40:33,106 --> 00:40:34,541 Alright, so that's it. 1206 00:40:34,641 --> 00:40:36,043 This is ready for the table now or what? 1207 00:40:36,143 --> 00:40:37,344 Ray: Ready to go. 1208 00:40:37,444 --> 00:40:38,812 ♪ 1209 00:40:38,912 --> 00:40:41,648 I think we need a swat team with this-- protect it. 1210 00:40:41,748 --> 00:40:42,950 (Chuckles) 1211 00:40:43,050 --> 00:40:43,951 Mena: I'm Mena. 1212 00:40:44,051 --> 00:40:45,752 - Hi, Mena. - Nice to meet you. 1213 00:40:45,853 --> 00:40:49,156 Oh, yes! Oh, baby! 1214 00:40:49,256 --> 00:40:51,558 A nahfish boil is an event. 1215 00:40:51,658 --> 00:40:55,596 I mean, we're eating off the table, and the local community 1216 00:40:55,696 --> 00:40:58,131 showed up in force to indulge. 1217 00:40:58,232 --> 00:40:59,566 Should we dig in? 1218 00:40:59,666 --> 00:41:00,901 Enjoy, everybody. 1219 00:41:01,001 --> 00:41:02,002 All: Thanks. 1220 00:41:02,102 --> 00:41:03,770 Mena: Thanks, Chef Ray. Thank you, Chef. 1221 00:41:03,871 --> 00:41:05,739 ♪ 1222 00:41:05,839 --> 00:41:07,074 Mm. 1223 00:41:07,174 --> 00:41:08,642 Heck, yeah! 1224 00:41:08,742 --> 00:41:09,776 Yeah, I love it. 1225 00:41:09,877 --> 00:41:10,878 Mena: What do you think? 1226 00:41:10,978 --> 00:41:11,912 Very good. 1227 00:41:12,012 --> 00:41:13,113 I've never had a real one, 1228 00:41:13,213 --> 00:41:14,615 so I don't have anything to compare it to. 1229 00:41:14,715 --> 00:41:15,949 Really good. It's honestly on point. 1230 00:41:16,049 --> 00:41:17,451 Mena: Yeah. 1231 00:41:17,551 --> 00:41:18,919 I'm spending so much time 1232 00:41:19,019 --> 00:41:21,822 eating nahfish that I barely notice the band. 1233 00:41:21,922 --> 00:41:24,825 ♪ Never been ♪ 1234 00:41:24,925 --> 00:41:27,828 ♪ Go and spend your time some other way ♪ 1235 00:41:27,928 --> 00:41:31,098 So I stick around and catch some live music, 1236 00:41:31,198 --> 00:41:33,433 something that's synonymous with Austin. 1237 00:41:33,534 --> 00:41:37,638 ♪ Loving you is lame, loving you is lame ♪ 1238 00:41:37,738 --> 00:41:40,407 ♪ 1239 00:41:40,507 --> 00:41:42,576 Mena: And the word "vegan" may be next on that list, 1240 00:41:42,676 --> 00:41:45,412 because this city is growing and changing. 1241 00:41:45,512 --> 00:41:48,415 From biscuit to brisket, the chefs here are delivering, 1242 00:41:48,515 --> 00:41:51,151 when it comes to plant-based southern comfort food. 1243 00:41:51,251 --> 00:41:55,322 I've danced, I've tossed, and I've fallen in love 1244 00:41:55,422 --> 00:41:57,257 with this eclectic city. 1245 00:41:57,357 --> 00:42:01,094 My trip would not be complete without one last stop 1246 00:42:01,194 --> 00:42:04,598 to Congress Bridge to watch the bats take flight. 1247 00:42:04,698 --> 00:42:07,968 ♪ 1248 00:42:08,068 --> 00:42:10,103 Only in Austin. 1249 00:42:10,203 --> 00:42:14,841 (Bats chirping) 1250 00:42:14,942 --> 00:42:19,580 ♪ There's a train coming down the track ♪ 1251 00:42:19,680 --> 00:42:24,351 ♪ You got to move on, never looking back ♪ 1252 00:42:24,451 --> 00:42:28,989 ♪ There's a train coming down the track ♪ 1253 00:42:29,089 --> 00:42:34,094 ♪ Coming to carry me home ♪ 1254 00:42:34,194 --> 00:42:38,065 ♪ Hear the whistle blow ♪ 1255 00:42:38,165 --> 00:42:41,168 ♪ A hundred miles, hundred miles ♪ 1256 00:42:41,268 --> 00:42:42,703 (Music fades) 1257 00:42:42,803 --> 00:42:45,439 (Ticking) 1258 00:42:45,539 --> 00:42:49,309 {\an8}(Musical swell)