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Hey, everybody. I'm Guy Fieri,
and we're rolling out
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00:00:03,367 --> 00:00:06,667
looking for America's greatest
diners, drive-ins and dives.
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00:00:07,467 --> 00:00:08,367
This trip...
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Everybody's dancing.
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00:00:09,567 --> 00:00:11,967
...we're playing all kindsof chicken...
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00:00:11,967 --> 00:00:13,467
Wow. That's a lot of flavor.
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...and so much more.
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Oh, God!
I can't handle it anymore.
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00:00:17,867 --> 00:00:20,667
There's a butcher/restaurantcombo in Santa Barbara.
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00:00:20,667 --> 00:00:22,166
Delicious.
I mean, the whole thing.
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00:00:22,867 --> 00:00:24,767
An homage to mom in Florida.
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I think she's putting on
a cooking show.
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00:00:26,166 --> 00:00:27,233
[chuckles]
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00:00:27,233 --> 00:00:29,266
And buckle up fora wild spot in Vegas...
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Don't do that.
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00:00:30,000 --> 00:00:30,800
Don't do that.
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00:00:30,867 --> 00:00:32,066
You can handle it.
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00:00:32,066 --> 00:00:33,800
...coming in hotwith flavor...
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00:00:33,867 --> 00:00:36,567
Wow, this is a fast dish.
Mad technique.
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...cooked up byone crazy character.
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00:00:39,166 --> 00:00:41,266
-What's Zaap?
-Yeah!
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That's all right here,
right now,
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00:00:43,266 --> 00:00:45,867
on Diners, Drive-Insand Dives.
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[theme music playing]
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00:00:57,166 --> 00:00:59,567
So I'm here in Las Vegas
on Tropicana Boulevard
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about 15 minutes from
the strip.
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00:01:00,000 --> 00:01:01,100
about 15 minutes from
the strip.
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00:01:01,100 --> 00:01:03,166
This is nuts. I mean,
I used to come up here
when I was in college.
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This was desert.
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00:01:04,266 --> 00:01:06,000
You know, I'm hereto check out a Thai joint.
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Now, I don't know muchabout it.
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All I know is thatthe guy's really a character
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and he's wild.
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The Thai food issupposed to be legit.
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And the name, oh, there'sgotta be a story behind this.
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Are you ready for
an adventure?
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This is What's Zaap?
Thai Food.
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Whoo!
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It's a little hidden gem
here in Vegas.
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[Paul] Papaya salad with
salted crab for table 3.
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00:01:26,567 --> 00:01:28,767
Remind me the food
from Thailand.
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I mean, as authentic as
what you would get there.
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I mean, as authentic as
what you would get there.
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Exactly.
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[Guy] And as real-deal asPaul Meesawat himself,
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who came from Thailandas an architect,
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found a home in thehigh-end kitchens of Vegas,
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plus managed to start a familyand this place.
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I liked him, he moved in,
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and things happened
from there.
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-What do you mean?
-[Paul] You know.
How cookie crumble.
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So you made cookies?
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Two cookies so far.
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Nathan and Natalie.
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Oh, my gosh.
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What does the name mean?
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[Paul] The name What's Zaap?
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"Hey, what's zaap?" That's it.
That-- that's it.
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Are you guys ready for this?
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00:02:05,567 --> 00:02:07,166
What's Zaap?
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Chicken satay table 5.
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[woman] The chicken sataywith the peanut sauce,
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it's just so moist
and delicious.
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What are we making first?
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[Paul] The marinade
for the chicken satay.
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Most people don't make
chicken satay marinade.
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-They just go buy.
-Correct.
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-You know, because there's
so many ingredient involved.
-Right.
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I wanna go that way.I wanna go hard.
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Let's go.
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-[Paul] Coconut milk--
-Fish sauce.
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How come you know?
You smell it?
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-I cook.
-[laughs] Oh, yeah.
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-Yeah, absolutely.
-The judge is pretty fixed.
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-Cilantro root.
-Is that big in Thai food?
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-Cilantro root?
-It's almost in every dish.
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Cilantro root?
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Yes.
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-Lemon grass.
-Galangal.
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It's like a sister of ginger.
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-Sri Lanka lime leaf? Okay.
-Fresh turmeric.
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Garlic.
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Blend it.
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Coriander seed,
toast it and smash it.
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-Turmeric powder.
-Not just curry powder?
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-Yes. Salt and sugar.
-Whoa! Wow.
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-Yes. Salt and sugar.
-Whoa! Wow.
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How long are we gonna let
this marinade on the chicken?
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Twenty-four hour, minimum.
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We're gonna make
red curry paste.
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-Coriander seed,
black pepper, anise--
-Black pepper.
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00:03:09,667 --> 00:03:11,367
-...seed. And then sea salt.
-Anise seed?
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Crush to make it powder-like.
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-Now we're gonna put--
-Lemon grass.
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-...garlic, lime skin--
-Thai chilis.
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Yes. [laughs]
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[Guy] It smells amazing.
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Galangal, turmeric,
cilantro root.
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Our band will be
opening up next week.
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Shallot, shrimp paste--
Stinky to you guys,
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but it's just amazing to us.
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I thought you were
wearing that as a cologne.
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I thought you were
wearing that as a cologne.
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[laughing]
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All of this is gonna
get muddled in?
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-All of it.
-I'll go check my car.
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[Paul] All right, I'm ready.
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Okay. I was just
reading a book over here.
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War and Peace. I got through
about eight chapters.
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Look, I'm sweating.
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[Guy]
That's the red curry paste.
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Now we use that
to make the sauce.
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Then we have to make
a massaman curry paste--
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Oh, God!
I can't handle it anymore.
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Come back!
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What's in a massaman paste?
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It's everything
that red curry have
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and cardamom, cumin,
nutmeg and cinnamon.
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-Can you tell the difference?
-You can smell it.
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-They're different.
-Which one's that?
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-They're different.
-Which one's that?
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-Stop it. Let me
smell number two.
-No!
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You should be able to smell
just by--
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This one, red curry paste.
That one massaman.
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00:04:06,266 --> 00:04:09,166
Oil. Cook it low heat,
15 minute.
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Coconut milk,
slowly cook 13 minute.
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-Now we're gonna add
palm sugar and regular sugar.
-Palm sugar.
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-Tamarind paste?
-Fish sauce.
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00:04:16,266 --> 00:04:18,100
-Salt.
-Ground roasted peanuts.
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00:04:18,100 --> 00:04:21,567
And we're gonna slowly cook
another 15 to 20 minutes.
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Really? What's the next step?
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Put a skewer into the chicken.
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Look at the beautiful color.
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Now on the grill,
5 to 6 minute.
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00:04:27,767 --> 00:04:29,467
We're gonna make
a little coconut
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that we use to keep
a little moist on our chicken.
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that we use to keep
a little moist on our chicken.
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-Okay.
-Coconut milk.
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00:04:34,700 --> 00:04:35,867
Vegetable oil, salt...
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00:04:36,767 --> 00:04:38,700
We're gonna massage them
and smell it.
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00:04:38,767 --> 00:04:41,000
-Almond smell.
-Yeah, wet dog.
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-Almond!
-I mean, not bad wet dog.
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[Paul] Make a little
good-looking bouquet.
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Mix them all together.
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00:04:46,867 --> 00:04:48,667
No we're gonna go
and brush 'em.
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I've just never seen it done
to this depth.
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In Thailand, we toast.
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We eat along with
the chicken satay.
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Peanut sauce here
that we made.
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And more peanuts.
Cucumber salad.
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It's our chicken satay.
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One of the most disciplined
chicken satays
that I've ever seen.
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One of the most disciplined
chicken satays
that I've ever seen.
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-Hold on. Hold on.
-Okay.
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Can I teach you how to eat it?
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-Please, Chef.
-All right.
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You dip in the peanut sauce,
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chase it with
the cucumber salad.
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Knock it off with the toast.
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The chicken is super tender.
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It's the brush
of the coconut milk.
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The sauce is outstanding.
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If you can get that
peanut sauce/cucumber salad
combo,
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you're gonna have
the full experience.
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Thank you.
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Chicken satay.
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[woman]
It has that sweetness to it.
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It has that little kick in it
as well.
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It's probably the best
peanut sauce I've ever had.
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It's probably the best
peanut sauce I've ever had.
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Tom Zaap Beef
is ready in the window.
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Presentation is beautiful.
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You almost hate
to bite into it.
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-[Guy] For all the crazy,
it's worth it.
-Right?
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I think I'm willing to
stick around for one more
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if you promise to keep
your hands and feet
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inside the ride at all times.
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Pick up, What's Zaap? Noodle,
table 5.
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Don't go anywhere, folks.
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We'll see if we survive
another round.
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Culinary DJ.
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[blending rhythmically]
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-That's okay. Not bad.
-Yeah, there we go.
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Welcome back. Triple D
hanging out in Las Vegas
185
00:06:02,667 --> 00:06:05,900
with wild man, Chef Paul,
at What's Zaap?
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00:06:05,967 --> 00:06:07,967
-Tongue. Don't forget.
-Oh, I'm not doing the tongue.
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-What's Zaap? Thai food.
-What's Zaap?
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Here's the deal.
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The name's crazy,
the man is wild,
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but the preciseness ofwhat he's doing in Thai foodis amazing.
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It's very flavorful,
very authentic.
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With a Michelin Star
presentation, this one.
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[Paul] What's Zaap? Noodle
coming up.
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[Paul] What's Zaap? Noodle
coming up.
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It's my first time
to have this noodle,
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and it's a very goodcombination of spicy
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and, uh, very flavorful.
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It surprised me.
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[woman]
It's a treasure chest of alldifferent kinds of seafood.
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It's just a wonderful blend.
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[Guy] What are we making next,Chef?
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00:06:34,567 --> 00:06:35,867
What's Zaap? Noodle.
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00:06:35,867 --> 00:06:37,000
But before that,
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00:06:37,000 --> 00:06:39,266
we're gonna have to make
the sauce called Master Sauce.
205
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Ching's Soy Sauce,
oyster sauce.
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00:06:41,266 --> 00:06:43,000
-It's fermented.
-It's very salty,
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00:06:43,000 --> 00:06:44,367
but not heavy soy flavor.
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00:06:44,367 --> 00:06:46,000
-Seasoning soy sauce...
-Okay.
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00:06:46,066 --> 00:06:47,400
...we call Golden Mountain.
210
00:06:47,467 --> 00:06:48,800
For Thai food,
you got to use that.
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Sugar, white pepper.
Blend it.
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00:06:51,266 --> 00:06:52,352
This one has to sit overnight.
213
00:06:52,352 --> 00:06:53,200
This one has to sit overnight.
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00:06:53,266 --> 00:06:54,233
Okay.
215
00:06:54,266 --> 00:06:55,367
[Paul] We're gonna make
What's Zaap? Noodle.
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00:06:55,367 --> 00:06:56,467
This is the ramen.
217
00:06:56,467 --> 00:06:59,100
-It's good raw. Amazing.
-Oh, I love ramen raw.
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00:06:59,100 --> 00:07:00,767
[Paul] So the ramen's gonna
go in hot water.
219
00:07:00,767 --> 00:07:02,667
Cold oil, hot pan.
220
00:07:02,667 --> 00:07:04,467
Love woks at this BTU.
221
00:07:04,467 --> 00:07:06,300
Add shrimp.
At the same time,
222
00:07:06,367 --> 00:07:08,900
-we add scallops... squid.
-The mussels and...
223
00:07:08,967 --> 00:07:11,300
To the noodle.
Didn't see that comin'.
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Now, watch your hair.
225
00:07:13,200 --> 00:07:14,500
Shrimp's gonna go out.
226
00:07:14,567 --> 00:07:15,867
-[Guy] Drain.
-Now we add vegetable.
227
00:07:15,867 --> 00:07:17,100
[Guy] Onions and carrots.
228
00:07:17,100 --> 00:07:20,166
-Bell pepper, baby corn,
green beans.
-Green beans.
229
00:07:20,166 --> 00:07:22,352
Now we have garlic and chili
in the pan.
230
00:07:22,352 --> 00:07:23,000
Now we have garlic and chili
in the pan.
231
00:07:23,066 --> 00:07:25,000
[Guy] Take out the vegetables,
let it drain.
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00:07:25,066 --> 00:07:26,367
Wow, this is a fast dish.
233
00:07:26,367 --> 00:07:28,066
Goin' hot. Mad technique.
234
00:07:28,066 --> 00:07:31,667
The Master Sauce goes
garlic oil, fried garlic,
235
00:07:31,667 --> 00:07:34,166
white pepper,
splash of fish sauce.
236
00:07:34,166 --> 00:07:36,467
-And we're back again.
-Thai basil.
237
00:07:36,467 --> 00:07:38,100
Don't forget the shrimp. Done.
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00:07:38,100 --> 00:07:39,367
[Guy] Hot and fast.
239
00:07:39,367 --> 00:07:42,200
And this is a baby peppercorn,
so for garnish.
240
00:07:42,266 --> 00:07:45,900
Fried shallot, fried garlic,
dried chili, cilantro.
241
00:07:45,967 --> 00:07:46,867
And here we go.
242
00:07:46,867 --> 00:07:48,066
That was exciting, Chef.
243
00:07:48,066 --> 00:07:49,500
A lot going on at one time.
244
00:07:50,166 --> 00:07:51,467
Don't do that.
245
00:07:51,467 --> 00:07:52,352
You can handle it.
246
00:07:52,352 --> 00:07:52,567
You can handle it.
247
00:07:52,567 --> 00:07:55,166
This thing's not spicy,
but it will keep the heat.
248
00:07:55,166 --> 00:07:56,667
We do it.
249
00:07:56,667 --> 00:07:58,266
Ah, okay. All right.
You a big boy.
250
00:07:59,767 --> 00:08:01,967
[Guy] The noodle is fantastic,
great texture.
251
00:08:03,166 --> 00:08:05,967
The shrimp are cooked
perfectly and
not overseasoned.
252
00:08:05,967 --> 00:08:06,967
-Same thing with the calamari.
-Thank you.
253
00:08:06,967 --> 00:08:08,400
It's very flavorful.
254
00:08:08,467 --> 00:08:09,867
It's got a good spice to it.
255
00:08:09,867 --> 00:08:11,100
It's got a good little kick.
256
00:08:12,300 --> 00:08:13,467
I want more of this.
257
00:08:13,467 --> 00:08:15,066
-[chuckles]
-And you keep eating,
258
00:08:15,066 --> 00:08:16,900
and you keep shoveling.
259
00:08:16,967 --> 00:08:18,200
And, yes,
I ate the whole thing.
260
00:08:18,266 --> 00:08:19,367
What's Zaap? Noodle.
261
00:08:19,367 --> 00:08:21,266
[man] It's got justthe right amount of spice.
262
00:08:21,266 --> 00:08:22,352
The shrimp and the mussels,
263
00:08:22,352 --> 00:08:23,367
The shrimp and the mussels,
264
00:08:23,367 --> 00:08:25,567
you can definitely taste
the flavor coming out.
265
00:08:25,567 --> 00:08:26,567
[Paul] Shrimp Pad Thai.
266
00:08:26,567 --> 00:08:28,700
Delicious food
every single time.
267
00:08:28,767 --> 00:08:30,467
[Guy] Mad respect.
You are a chef's chef.
268
00:08:30,467 --> 00:08:31,767
I learned some stuff tonight.
269
00:08:31,767 --> 00:08:33,700
Very mindful,very beautiful food.
270
00:08:33,767 --> 00:08:35,266
This guy should become
your best friend.
271
00:08:35,266 --> 00:08:37,200
Travel up Tropicana.
Come see Chef Paul.
272
00:08:37,266 --> 00:08:38,767
-What's Zaap?
-Yeah!
273
00:08:41,567 --> 00:08:45,000
[Guy] Up next,a meaty spot in a funky partof Santa Barbara.
274
00:08:45,066 --> 00:08:46,967
I think Flavortown needs
a Funk Zone.
275
00:08:46,967 --> 00:08:48,567
Going mad with the mole.
276
00:08:48,567 --> 00:08:50,967
That's a completely different
mole than I've had.
277
00:08:50,967 --> 00:08:52,352
And flying high with the bird.
278
00:08:52,352 --> 00:08:52,867
And flying high with the bird.
279
00:08:52,867 --> 00:08:54,600
That is a new spin on chicken.
280
00:08:54,667 --> 00:08:55,900
It's delicious.
281
00:09:02,300 --> 00:09:04,767
So I'm here on the eastside
of Santa Barbara, California,
282
00:09:04,767 --> 00:09:07,100
in an area, well, it used to
be an industrial park
283
00:09:07,166 --> 00:09:08,400
and they called it
the Funk Zone.
284
00:09:08,467 --> 00:09:10,066
I guess there was fisheries
and stuff going--
285
00:09:10,066 --> 00:09:11,400
It had a little funk to it,
okay?
286
00:09:11,467 --> 00:09:13,066
So anyhow, now what is it?
287
00:09:13,066 --> 00:09:15,467
Well, now it's art studios,
breweries, wineries
288
00:09:15,467 --> 00:09:17,467
and a father-and-son teamthat had a butcher shop
289
00:09:17,467 --> 00:09:19,400
and they said, you know what?They need a restaurantdown here.
290
00:09:19,467 --> 00:09:21,767
So they took the Funk Zoneand made it into a party zone.
291
00:09:21,767 --> 00:09:24,567
This is Shalhoob's
Funk Zone Patio.
292
00:09:24,567 --> 00:09:25,867
Good amount of marble
in there.
293
00:09:25,867 --> 00:09:27,300
It used to just be
a butcher shop,
294
00:09:27,367 --> 00:09:27,578
and then they expandedinto the restaurant.
295
00:09:27,578 --> 00:09:29,467
and then they expandedinto the restaurant.
296
00:09:29,467 --> 00:09:31,266
Cheddar Brat Tray
with two brats.
297
00:09:31,266 --> 00:09:32,967
[woman] The food isvery high-quality.
298
00:09:32,967 --> 00:09:34,767
The meat itself is amazing.
299
00:09:34,767 --> 00:09:37,000
I mean, who knows meat
better than a butcher?
300
00:09:37,000 --> 00:09:39,567
[Guy] And here,John and LJ Shalhoob
301
00:09:39,567 --> 00:09:40,967
are secondand third generation.
302
00:09:40,967 --> 00:09:42,400
Your dad started this?
303
00:09:42,467 --> 00:09:43,600
Yeah. The meat company.
304
00:09:43,667 --> 00:09:46,200
We converted if from
just the meat company
305
00:09:46,266 --> 00:09:48,066
to the more restaurant
side of things.
306
00:09:48,066 --> 00:09:50,567
[Guy] And that's whenChef Cosmo joined the team.
307
00:09:50,567 --> 00:09:52,100
Fire two mole tacos.
308
00:09:52,166 --> 00:09:54,000
The mole chicken tacos
are great.
309
00:09:54,000 --> 00:09:56,000
[man 2] The homemadetortillas are awesome,
310
00:09:56,000 --> 00:09:57,578
with pickled onions
they throw on top.
311
00:09:57,578 --> 00:09:57,767
with pickled onions
they throw on top.
312
00:09:57,767 --> 00:09:59,133
Really hits the spot.
313
00:09:59,133 --> 00:10:01,066
-What are we makin'?
-We're making
a mole chicken taco today.
314
00:10:01,066 --> 00:10:02,567
Chicken thighs, boneless,
skinless.
315
00:10:02,567 --> 00:10:03,700
We're gonna make the dry rub.
316
00:10:03,767 --> 00:10:07,066
Garlic granules, salt,
brown sugar, black pepper.
317
00:10:07,066 --> 00:10:08,467
We'll get the chicken
dry-brining
318
00:10:08,467 --> 00:10:09,600
and then
grill it the next day.
319
00:10:09,667 --> 00:10:11,300
-We scratch-making the mole?
-We sure are.
320
00:10:11,367 --> 00:10:12,867
A well of chocolate
and the whole thing?
321
00:10:12,867 --> 00:10:14,100
Not a chocolate style mole.
322
00:10:14,166 --> 00:10:16,467
This is a really simple
chili-based one with tomatoes.
323
00:10:16,467 --> 00:10:17,800
There's so many
different moles.
324
00:10:17,867 --> 00:10:19,000
It's like saying curry.
325
00:10:19,000 --> 00:10:21,166
We're gonna toast our chilis
and spices,
326
00:10:21,166 --> 00:10:23,467
puya, guajillo and ancho.
327
00:10:23,467 --> 00:10:25,467
-Allspice.
-That's a lot of allspice.
328
00:10:25,467 --> 00:10:27,578
Black pepper, cloves,
cinnamon sticks.
329
00:10:27,578 --> 00:10:27,967
Black pepper, cloves,
cinnamon sticks.
330
00:10:27,967 --> 00:10:31,467
We take tomatoes, onion,
jalapeno, cilantro, garlic,
331
00:10:31,467 --> 00:10:34,066
bay leaf and cumin,
toasted chilis.
332
00:10:34,066 --> 00:10:36,166
And then all of
our spices will go in,
333
00:10:36,166 --> 00:10:38,667
toasted almonds,
chicken stock.
334
00:10:38,667 --> 00:10:40,000
How long are we gonna
let this cook down?
335
00:10:40,000 --> 00:10:41,266
Two to three hours.
336
00:10:41,266 --> 00:10:42,967
Bread goes in near the end
to thicken.
337
00:10:42,967 --> 00:10:45,000
Vinegar, salt, brown sugar.
338
00:10:45,066 --> 00:10:46,066
And then we're gonna
blend it up.
339
00:10:46,066 --> 00:10:47,700
[Guy] Wow!
That's a lot of flavor.
340
00:10:47,767 --> 00:10:49,867
-Next step?
-Salsa Mexicana.
341
00:10:49,867 --> 00:10:52,300
-Roasted roma tomatoes--
-Roasted garlic.
342
00:10:52,367 --> 00:10:55,700
Onions, jalapenos,
cilantro, water.
343
00:10:55,767 --> 00:10:57,200
Last step,
make some tortillas.
344
00:10:57,266 --> 00:10:57,578
Why wouldn't we when
we're in an old butcher shop?
345
00:10:57,578 --> 00:10:59,667
Why wouldn't we when
we're in an old butcher shop?
346
00:10:59,667 --> 00:11:01,300
[Cosmo]
Maseca flour, corn flour,
347
00:11:01,367 --> 00:11:03,166
lard, salt, egg yolk,
348
00:11:03,166 --> 00:11:05,000
baking soda, baking powder.
349
00:11:05,000 --> 00:11:06,600
And then we take this over
to our stand mixer,
350
00:11:06,667 --> 00:11:07,767
slowly add our water,
351
00:11:07,767 --> 00:11:08,867
let it sit for about an hour,
352
00:11:08,867 --> 00:11:10,567
-and then we ball 'em up--
-[Guy] Press 'em,
353
00:11:10,567 --> 00:11:12,066
flattop, hold 'em.
354
00:11:12,066 --> 00:11:14,266
-Two with an order?
-I appreciate the help.
355
00:11:14,266 --> 00:11:15,667
Absolutely. Same team.
356
00:11:16,800 --> 00:11:19,166
[Cosmo] We'll add our
cut chicken to our mole.
357
00:11:19,166 --> 00:11:20,667
My mouth just started
to water.
358
00:11:20,667 --> 00:11:23,467
[Cosmo] Pickled onions,
cilantro, queso fresco.
359
00:11:23,467 --> 00:11:24,700
And the salsa's on the side.
360
00:11:27,800 --> 00:11:29,166
Boy, it's dynamite.
361
00:11:29,166 --> 00:11:31,667
It reminds me
of Christmas spice.
362
00:11:32,700 --> 00:11:34,967
That's a completely different
mole than I've had.
363
00:11:34,967 --> 00:11:36,667
It's spicy, but not hot-spicy.
364
00:11:36,667 --> 00:11:38,700
You know you're eating
something different.
365
00:11:38,767 --> 00:11:39,967
But I'll tell you
what the thing is, Chef,
366
00:11:39,967 --> 00:11:41,567
that I really get
the biggest kick out of
367
00:11:41,567 --> 00:11:43,600
is this corn flour tortilla.
368
00:11:44,767 --> 00:11:47,000
I want a quesadilla
in that tortilla.
369
00:11:48,100 --> 00:11:50,166
Delicious. Dynamite mole.
I mean, the whole thing.
370
00:11:50,166 --> 00:11:51,100
Well done, my friend.
371
00:11:53,000 --> 00:11:55,367
The chicken is really tender,
like juicy
372
00:11:55,367 --> 00:11:57,578
and the taste of the moleis really sweet.
373
00:11:57,578 --> 00:11:57,867
and the taste of the moleis really sweet.
374
00:11:57,867 --> 00:12:01,166
It's just a perfect blend
of spice and cinnamon.
375
00:12:01,166 --> 00:12:02,867
Cota Street Wings for you.
376
00:12:02,867 --> 00:12:04,900
How do you describe to people
when they're coming here?
377
00:12:04,967 --> 00:12:06,567
The atmosphere's amazing.
378
00:12:06,567 --> 00:12:08,700
Anything on the menu thatyou try is gonna be good.
379
00:12:08,767 --> 00:12:11,166
It brought a lot of life
to Santa Barbara.
380
00:12:11,166 --> 00:12:12,767
[LJ] It used to befisheries and what not.
381
00:12:12,767 --> 00:12:14,767
And those fisheries used to
let off a little smell.
382
00:12:14,767 --> 00:12:17,200
-And then it slowly evolved
into this art district.
-How many years ago was this?
383
00:12:17,266 --> 00:12:19,100
Thirty-five. We've been here
for forty-nine.
384
00:12:19,100 --> 00:12:20,000
We're getting the hang of it.
385
00:12:21,066 --> 00:12:22,400
One more
fried chicken sandwich.
386
00:12:22,467 --> 00:12:24,867
The fried chicken sandwich
is my go-to sandwich.
387
00:12:24,867 --> 00:12:27,578
The chicken's golden-fried,
covered in slaw...
388
00:12:27,578 --> 00:12:27,667
The chicken's golden-fried,
covered in slaw...
389
00:12:27,667 --> 00:12:29,600
And then you have the pickles.
I love it.
390
00:12:29,667 --> 00:12:31,467
-[Guy] Now what are we making?
-[Cosmo]
Fried chicken sandwich.
391
00:12:31,467 --> 00:12:32,600
With this.
392
00:12:32,667 --> 00:12:34,500
This is John Shalhoob's
favorite employee, actually.
393
00:12:34,567 --> 00:12:35,967
We use it to tenderize
our chicken breasts.
394
00:12:35,967 --> 00:12:37,667
You do not operate that
with a necktie.
395
00:12:37,667 --> 00:12:39,000
[Cosmo laughs]
396
00:12:39,000 --> 00:12:40,233
Whoo.
397
00:12:40,233 --> 00:12:42,266
-So it sits in like
a wet marinade overnight.
-Okay.
398
00:12:42,266 --> 00:12:45,100
Rice flour, cornstarch,
sugar, water,
399
00:12:45,100 --> 00:12:49,166
eggs, a little white wine,
soy sauce, Worcestershire,
400
00:12:49,166 --> 00:12:51,100
and a little bit of
chipotle puree.
401
00:12:51,100 --> 00:12:53,166
[Guy] So this is
not only the marinade,
402
00:12:53,166 --> 00:12:55,000
-it's the wet dredge?
-Yup.
403
00:12:55,000 --> 00:12:56,467
What's the dry dredge?
404
00:12:56,467 --> 00:12:57,578
[Cosmo] Cornstarch,
all-purpose flour,
405
00:12:57,578 --> 00:12:58,000
[Cosmo] Cornstarch,
all-purpose flour,
406
00:12:58,066 --> 00:13:01,266
chili de arbol, cumin,
black pepper, salt,
407
00:13:01,266 --> 00:13:02,367
guajillo chili.
408
00:13:02,367 --> 00:13:03,900
[Guy] Chicken goes
into a fryer.
409
00:13:03,967 --> 00:13:06,100
And now we're gonna make
the spicy honey
that goes over the top.
410
00:13:06,166 --> 00:13:10,166
Water, hot sauce,
dark chili powder and salt.
411
00:13:10,166 --> 00:13:13,166
Bring it to a simmer for
10-15 minutes and let it cool.
412
00:13:13,166 --> 00:13:15,266
Now the only thing we're
waiting on is the bread
and butter pickles.
413
00:13:15,266 --> 00:13:17,800
Yep. So we brine these
overnight with just saltwater.
414
00:13:17,867 --> 00:13:21,166
And then now we're gonna make
our pickling which goes
over the top.
415
00:13:21,166 --> 00:13:22,867
Cider vinegar,
champagne vinegar,
416
00:13:22,867 --> 00:13:26,066
yellow onion, garlic,
allspice, celery seed,
417
00:13:26,066 --> 00:13:27,578
mustard seed, cinnamon stick,
brown sugar, white sugar,
418
00:13:27,578 --> 00:13:29,500
mustard seed, cinnamon stick,
brown sugar, white sugar,
419
00:13:29,567 --> 00:13:30,667
and a little bit of turmeric.
420
00:13:30,667 --> 00:13:32,467
[Guy] So once that comes
to a simmer,
421
00:13:32,467 --> 00:13:34,300
we'll do just
a hot pickle on this?
422
00:13:34,367 --> 00:13:35,600
-Let it sit for 24 hours?
-Yep.
423
00:13:36,100 --> 00:13:37,133
Build the sandwich.
424
00:13:37,133 --> 00:13:38,667
[Cosmo] Garlic aioli
on both sides of the bun,
425
00:13:38,667 --> 00:13:41,367
fried chicken, spicy honey,
426
00:13:41,367 --> 00:13:43,367
grilled jalapeno
poppy seed slaw.
427
00:13:43,367 --> 00:13:44,800
Bread and butter pickles
are made.
428
00:13:44,867 --> 00:13:46,600
Pick it. Send it.
429
00:13:50,700 --> 00:13:54,266
The chicken is like
something I don't know
that I've had before.
430
00:13:55,367 --> 00:13:57,000
That is a new spin on chicken.
431
00:13:57,000 --> 00:13:57,578
It's delicious.
432
00:13:57,578 --> 00:13:58,000
It's delicious.
433
00:13:58,066 --> 00:13:59,867
It's got great texture.
It's got great flavor.
434
00:13:59,867 --> 00:14:01,166
I appreciate that
you make everything.
435
00:14:01,166 --> 00:14:04,000
I appreciate from the charred
jalapeno poppy slaw
436
00:14:04,066 --> 00:14:06,200
to the bread and butter
pickles, which are delicious.
437
00:14:07,767 --> 00:14:09,367
You commit
and you do it right.
438
00:14:09,367 --> 00:14:10,567
[Cosmo]
Fried chicken goin' down.
439
00:14:10,567 --> 00:14:12,867
The meat inside is very juicy.
440
00:14:12,867 --> 00:14:16,166
You taste that sweetness from
the coleslaw and the pickles.
441
00:14:16,166 --> 00:14:18,667
Lots of good
meat-to-bread ratio.
442
00:14:18,667 --> 00:14:19,567
It is real good.
443
00:14:19,567 --> 00:14:21,367
I think Flavortown needs
a Funk Zone.
444
00:14:21,367 --> 00:14:22,667
[man] If you're someonewho likes protein,
445
00:14:22,667 --> 00:14:24,400
you're bound to find
something you love here.
446
00:14:24,467 --> 00:14:26,567
It's just an amazing place
to come and eat.
447
00:14:26,567 --> 00:14:27,578
[Guy]
I'm scared to see what therest of the menu tastes like.
448
00:14:27,578 --> 00:14:28,767
[Guy]
I'm scared to see what therest of the menu tastes like.
449
00:14:28,767 --> 00:14:30,967
I gotta get out of here before
I'm pushing the car home.
Well done.
450
00:14:33,000 --> 00:14:35,000
Coming up inDelray Beach, Florida...
451
00:14:35,000 --> 00:14:36,467
That's dangerous right there.
452
00:14:36,467 --> 00:14:39,567
...an inspired spotloading a party pasta...
453
00:14:39,567 --> 00:14:40,900
The only thing that
makes that better,
454
00:14:40,967 --> 00:14:43,467
come with a free pillow
and a napping area.
455
00:14:43,467 --> 00:14:45,567
...and a trueseafood treasure.
456
00:14:45,567 --> 00:14:47,967
This is the dish you hope
a place like this would have.
457
00:14:54,266 --> 00:14:55,700
So I'm here in
Delray Beach, Florida,
458
00:14:55,767 --> 00:14:57,767
to check out a restaurant
that's got an awesome story.
459
00:14:57,767 --> 00:14:59,800
So, this chef,she gets inspired,
460
00:14:59,867 --> 00:15:02,367
and she learns to cookfrom her mom at a young age.
461
00:15:02,367 --> 00:15:03,967
And she goesto culinary school,
462
00:15:03,967 --> 00:15:05,367
does quite well herself,
463
00:15:05,367 --> 00:15:07,900
and finally decides to
open a restaurant
here in Delray Beach.
464
00:15:07,967 --> 00:15:10,767
And what better way for
a daughter to pay homage
465
00:15:10,767 --> 00:15:13,066
to the woman thatinspired her to cook
466
00:15:13,066 --> 00:15:14,400
than to name a restaurant
after her.
467
00:15:14,467 --> 00:15:16,166
This is Rose's Daughter.
468
00:15:17,367 --> 00:15:18,900
Let's go. Calabrian Chili.
469
00:15:18,967 --> 00:15:19,388
This food is phenomenal.
470
00:15:19,388 --> 00:15:20,467
This food is phenomenal.
471
00:15:20,467 --> 00:15:21,567
Go ahead and plate.
472
00:15:21,567 --> 00:15:22,867
[woman] The experienceof Rose's Daughter
473
00:15:22,867 --> 00:15:24,467
happens the second
you walk in the door.
474
00:15:24,467 --> 00:15:27,667
You just smell the garlic,you smell the fresh bread.
475
00:15:27,667 --> 00:15:30,467
When people are asking
where to go for great food,
476
00:15:30,467 --> 00:15:31,600
I send them here.
477
00:15:31,667 --> 00:15:34,100
I've been following
Chef Suzanne for a while.
478
00:15:34,166 --> 00:15:36,900
[Guy] And Suzanne Perrotto'sfanbase runs deep,
479
00:15:36,967 --> 00:15:38,767
just like her mother's did.
480
00:15:38,767 --> 00:15:40,767
-You taught her to cook?
-Many years ago.
481
00:15:40,767 --> 00:15:42,700
Then she went beyond me.
482
00:15:42,767 --> 00:15:44,367
And are we really mixing
and making ice--
483
00:15:44,367 --> 00:15:45,400
-gelato right here?
-You bet.
484
00:15:45,467 --> 00:15:47,667
Yup, fresh pasta and sauces.
485
00:15:47,667 --> 00:15:48,967
Short Rib Pappardelle.
486
00:15:48,967 --> 00:15:49,388
The short ribs are
off the hook.
487
00:15:49,388 --> 00:15:50,567
The short ribs are
off the hook.
488
00:15:50,567 --> 00:15:53,800
The fresh pasta is
so delicious.
489
00:15:53,867 --> 00:15:55,000
So we're gonna
make pappardelle.
490
00:15:55,000 --> 00:15:58,400
-One part high-protein,
one part semolina.
-Got it.
491
00:15:58,467 --> 00:16:00,667
Start mixing it.
Egg yolks and water.
492
00:16:00,667 --> 00:16:01,767
Go for six minutes.
493
00:16:01,767 --> 00:16:03,367
Start extruding. Beautiful.
494
00:16:03,367 --> 00:16:04,967
-That's a portion.
-That's a portion.
495
00:16:04,967 --> 00:16:06,000
-That's a portion.
-Okay.
496
00:16:06,066 --> 00:16:08,000
Now we're gonna season
our short rib.
497
00:16:08,000 --> 00:16:09,967
-Sea salt.
-Fresh-cracked black pepper.
498
00:16:09,967 --> 00:16:11,000
[Suzanne] So these
are going in the oven,
499
00:16:11,066 --> 00:16:12,867
forty-five minutes
till they're seared.
500
00:16:12,867 --> 00:16:14,800
Ribs are down.
Sweat the veg.
501
00:16:14,867 --> 00:16:18,467
[Suzanne] Oil, garlic,
mirepoix, black peppercorns,
502
00:16:18,467 --> 00:16:19,388
bay leaf, cherry vinegar,
a quart.
503
00:16:19,388 --> 00:16:20,467
bay leaf, cherry vinegar,
a quart.
504
00:16:20,467 --> 00:16:21,967
Just a touch of red wine.
505
00:16:21,967 --> 00:16:22,867
[chuckles]
506
00:16:22,867 --> 00:16:24,266
-Amber honey.
-Honey?
507
00:16:24,266 --> 00:16:25,867
Is that a Mom thing or
a school thing?
508
00:16:25,867 --> 00:16:27,700
Uh, a little bit of Mom,
a little bit of school.
509
00:16:27,767 --> 00:16:30,567
House-made chicken stock,
a little bit of
tomato paste in there.
510
00:16:30,567 --> 00:16:32,667
-[Guy] This goes over the top
of the short ribs...
-Over the top.
511
00:16:32,667 --> 00:16:34,266
...covered.
Into the combi for...
512
00:16:34,266 --> 00:16:36,300
-Eighteen hours.
-Eighteen brief hours.
513
00:16:36,367 --> 00:16:37,367
What else do we have
to work on?
514
00:16:37,367 --> 00:16:38,867
Oh, we'll make
the truffle paste.
515
00:16:38,867 --> 00:16:40,667
Spanish truffles. Beautiful.
516
00:16:40,667 --> 00:16:42,300
And you're gonna do
what to this?
517
00:16:42,667 --> 00:16:43,834
Puree it.
518
00:16:43,834 --> 00:16:46,767
I've never seen that many
truffles go under the knife.
519
00:16:46,767 --> 00:16:48,867
[Suzanne] Sea salt,
Tuscan olive oil.
520
00:16:48,867 --> 00:16:49,388
She's making paste.
521
00:16:49,388 --> 00:16:50,000
She's making paste.
522
00:16:50,066 --> 00:16:51,967
But it will preserve
because of the salt.
523
00:16:51,967 --> 00:16:53,467
That's dangerous right there.
524
00:16:53,467 --> 00:16:54,467
We build the dish.
525
00:16:54,467 --> 00:16:56,700
-Olive oil, shallots--
-Shall we?
526
00:16:56,767 --> 00:16:58,367
...broth, short ribs.
527
00:16:58,367 --> 00:17:00,066
Chunky, fatty.
You okay with fat?
528
00:17:00,066 --> 00:17:01,200
Abso--
529
00:17:02,100 --> 00:17:04,100
[Suzanne] Truffle paste,
salt and pepper.
530
00:17:04,166 --> 00:17:05,600
Parmesan bechamel.
531
00:17:05,667 --> 00:17:07,567
[Guy] What's in this
Parmesan bechamel?
532
00:17:07,567 --> 00:17:09,500
[Suzanne] Shallots, brandyand white pepper.
533
00:17:09,567 --> 00:17:11,400
Cream, thickened with
a slurry.
534
00:17:11,467 --> 00:17:13,400
Add salt, Parmesan.
535
00:17:13,467 --> 00:17:14,367
Sounds great.
536
00:17:14,367 --> 00:17:16,266
[Suzanne] Fresh peas,
fresh pasta,
537
00:17:16,266 --> 00:17:17,867
cook it a little bit more
in the sauce.
538
00:17:17,867 --> 00:17:18,900
Tighten the sauce up.
539
00:17:18,967 --> 00:17:19,388
[Suzanne]
A little bit of parsley.
540
00:17:19,388 --> 00:17:20,133
[Suzanne]
A little bit of parsley.
541
00:17:20,133 --> 00:17:22,100
-There we go.
-[Guy]
It's such a petite portion.
542
00:17:22,100 --> 00:17:24,567
Grana Padano
and pea tendrils.
543
00:17:24,567 --> 00:17:26,200
Take a picture.
544
00:17:29,066 --> 00:17:31,700
That's one of the last meals
you wanna eat.
545
00:17:31,767 --> 00:17:33,767
Short ribs are delicious.
546
00:17:33,767 --> 00:17:35,567
But you what the real
sing of this is?
547
00:17:35,567 --> 00:17:38,767
Parmesan bechamel
and the truffle paste
548
00:17:38,767 --> 00:17:41,400
intersecting the richness
of the meat,
549
00:17:41,467 --> 00:17:44,400
and a pasta that is light
but sturdy enough
550
00:17:44,467 --> 00:17:45,367
to carry it all.
551
00:17:46,667 --> 00:17:48,266
The only thing
that makes that better,
552
00:17:48,266 --> 00:17:49,388
come with a free pillow
and a napping area.
553
00:17:49,388 --> 00:17:50,800
come with a free pillow
and a napping area.
554
00:17:51,467 --> 00:17:52,700
Oh, my pillow's here.
555
00:17:52,767 --> 00:17:54,100
Bye-bye. Thank you.
556
00:17:54,100 --> 00:17:56,200
Short Rib Pappardelle
goin' in.
557
00:17:56,266 --> 00:17:57,367
The pasta is amazing.
558
00:17:57,367 --> 00:17:59,266
Excuse me, young man.
How's the pasta?
559
00:17:59,266 --> 00:18:01,500
Oh, for me, it's good.
560
00:18:01,567 --> 00:18:03,800
I mean, the short ribs are
probably one of my favorite
dishes in the world.
561
00:18:03,867 --> 00:18:05,100
This is my buddy, Tran$parent.
562
00:18:05,166 --> 00:18:07,266
I first saw his artworkdown in Key West, Florida.
563
00:18:07,266 --> 00:18:08,634
You gotta check it out.
564
00:18:08,667 --> 00:18:11,300
-Tell me what you think
of the restaurant.
-Cozy and inviting.
565
00:18:11,367 --> 00:18:13,367
[Guy] This has that
Amalfi Coast feel, doesn't it?
566
00:18:13,367 --> 00:18:14,266
100%
567
00:18:14,266 --> 00:18:15,600
Pizza Florentine.
568
00:18:15,667 --> 00:18:19,367
The hospitality is endless
and the food
is beautifully made.
569
00:18:19,367 --> 00:18:19,388
[Suzanne]
Finishing Frutti De Mare.
570
00:18:19,388 --> 00:18:20,900
[Suzanne]
Finishing Frutti De Mare.
571
00:18:20,967 --> 00:18:22,967
Frutti De Mare,
if you like spice
572
00:18:22,967 --> 00:18:25,367
and you like seafood,this is the dish to get.
573
00:18:25,367 --> 00:18:27,967
It's got mussels and shrimp,
some good pasta.
574
00:18:27,967 --> 00:18:29,967
-We're making 'nduja.
-'Nduja.
575
00:18:29,967 --> 00:18:32,100
-[Suzanne] Spreadable sausage.
-What's it going for?
576
00:18:32,166 --> 00:18:34,000
-Frutti De Mare.
-Fruit of the sea.
577
00:18:34,066 --> 00:18:38,100
-Cured pork belly,
port wine, Calabrian chili.
-A lot of it.
578
00:18:38,100 --> 00:18:40,166
-Smoked paprika--
-Mix this up.
579
00:18:40,166 --> 00:18:43,000
-...Tuscan olive oil--
-How long's this gonna rest
before you use it?
580
00:18:43,000 --> 00:18:44,100
-Overnight.
-Next up?
581
00:18:44,100 --> 00:18:45,266
Saffron aioli.
582
00:18:45,266 --> 00:18:48,000
-[Guy] Garlic.
-Shallots, egg, honey.
583
00:18:48,000 --> 00:18:49,388
This is how much saffron
we're putting in?
584
00:18:49,388 --> 00:18:49,667
This is how much saffron
we're putting in?
585
00:18:49,667 --> 00:18:51,300
-We're generous.
-Okay.
586
00:18:51,367 --> 00:18:54,667
Calabrian chili, sea salt,
white balsamic--
587
00:18:54,667 --> 00:18:56,266
-Little bit on
the sweeter side.
-Yep. You bet ya.
588
00:18:56,266 --> 00:18:59,900
-[Suzanne] Gradually add
Tuscan olive oil.
-Beautiful.
589
00:18:59,967 --> 00:19:01,900
So we are making
the Frutti De Mare.
590
00:19:01,967 --> 00:19:04,667
Olive oil, salt and pepper,
the diver scallop.
591
00:19:05,367 --> 00:19:06,600
Shallots and garlic.
592
00:19:06,667 --> 00:19:07,767
[Guy] We wanna put
a nice crust on 'em.
593
00:19:07,767 --> 00:19:09,000
Absolutely.
594
00:19:09,066 --> 00:19:11,767
Shrimp. Open up those mussels.
So we're gonna get those in.
595
00:19:11,767 --> 00:19:13,166
And we're gonna get
our 'nduja in there too,
596
00:19:13,166 --> 00:19:15,000
because we want that
infusing all that flavor.
597
00:19:15,066 --> 00:19:16,133
Let that fat
start to cook out.
598
00:19:16,133 --> 00:19:18,000
[Suzanne] A little more oil.
Everybody's dancing.
599
00:19:18,000 --> 00:19:19,388
"Everybody's dancing."
600
00:19:19,388 --> 00:19:19,667
"Everybody's dancing."
601
00:19:19,667 --> 00:19:22,100
-White wine.
-Check your hair product.
602
00:19:22,166 --> 00:19:23,567
Don't need those eyelashes.
603
00:19:23,567 --> 00:19:24,667
Calabrian chili,
604
00:19:24,667 --> 00:19:26,467
San Marzano tomato sauce,
605
00:19:26,467 --> 00:19:27,667
sub parsley,
606
00:19:27,667 --> 00:19:29,100
confit tomatoes,
607
00:19:29,100 --> 00:19:30,300
and a little bit of
clam juice.
608
00:19:30,367 --> 00:19:32,266
A finish of bechamel
and butter.
609
00:19:32,266 --> 00:19:33,266
This, I've never seen.
610
00:19:33,266 --> 00:19:35,000
Remove some of the meat.
611
00:19:35,066 --> 00:19:36,867
'Cause I don't want that
to overcook.
612
00:19:36,867 --> 00:19:38,367
I think she's putting on
a cooking show.
613
00:19:38,367 --> 00:19:40,266
[Suzanne laughs]
Add the calamari,
614
00:19:40,266 --> 00:19:42,667
strozzapreti--
pasta made with squid ink.
615
00:19:42,667 --> 00:19:44,100
Great color,
but not the flavor.
616
00:19:44,166 --> 00:19:46,500
-And now we can plate.
-I can smell the seafood.
617
00:19:46,567 --> 00:19:48,967
Fried basil,
a little bit of Parmesan,
618
00:19:48,967 --> 00:19:49,388
saffron aioli.
619
00:19:49,388 --> 00:19:50,266
saffron aioli.
620
00:19:50,266 --> 00:19:52,000
See what you think of that.
621
00:19:54,767 --> 00:19:56,467
That is very luxurious.
622
00:19:56,467 --> 00:19:58,000
The shrimp is just squeaky.
623
00:19:59,700 --> 00:20:01,467
The calamari
is perfectly cooked.
624
00:20:01,467 --> 00:20:03,367
The scallop is butter.
625
00:20:03,367 --> 00:20:06,066
The pasta's nice and al dente.
626
00:20:06,066 --> 00:20:08,767
This is the dish you hope
a place like this would have.
627
00:20:08,767 --> 00:20:10,667
Two more minutes on
Frutti De Mare.
628
00:20:10,667 --> 00:20:12,800
It's got a little kick.
I love the seafood.
629
00:20:12,867 --> 00:20:13,967
It's very fresh.
630
00:20:13,967 --> 00:20:15,500
[woman 2] There's a lot ofthings jumping out.
631
00:20:15,567 --> 00:20:16,400
It's delicious.
632
00:20:16,467 --> 00:20:17,900
Is that a fish joke?
633
00:20:18,567 --> 00:20:19,388
Linguini and lamb meatballs.
634
00:20:19,388 --> 00:20:20,400
Linguini and lamb meatballs.
635
00:20:20,467 --> 00:20:22,467
We love coming here.
We come with the family.
636
00:20:22,467 --> 00:20:23,900
And we can't come enough.
637
00:20:23,967 --> 00:20:25,367
[Guy]
I'm telling you what, sister.
638
00:20:25,367 --> 00:20:27,500
Your mom did a number on you
when you were a kid.
639
00:20:27,567 --> 00:20:29,000
That's way beyondcooking school.
640
00:20:29,000 --> 00:20:30,400
Well done. What a visit.
641
00:20:30,467 --> 00:20:31,567
Watch out for this girl.
642
00:20:33,700 --> 00:20:34,567
Well, that's it, folks.
643
00:20:34,567 --> 00:20:35,900
This is Mike's final episode
644
00:20:35,967 --> 00:20:37,300
on Diners, Drive-Insand Dives.
645
00:20:37,367 --> 00:20:38,367
But don't you worry,
646
00:20:38,367 --> 00:20:40,567
there's funky joints
all over this country
647
00:20:40,567 --> 00:20:41,667
and me and
the rest of the team
648
00:20:41,667 --> 00:20:44,266
will be looking for you next
on Triple D.
649
00:20:44,266 --> 00:20:45,166
Say goodbye, Mike.
650
00:20:45,166 --> 00:20:46,500
Take care. Thank you.
651
00:20:47,100 --> 00:20:48,066
Legend.
652
00:20:49,867 --> 00:20:51,467
That's right here, right now,
653
00:20:51,467 --> 00:20:53,667
on Diners, Drive-Insand Dives.
654
00:20:54,600 --> 00:20:56,066
See you later, Mike.
47153
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