Original subtitles

Hey, I'm Guy Fieri. And you know what I need? I need you riding shotgun.

I'm on my way to Flavortown.

This is Diners, Drive-Ins and Dives.

This trip...

Do-do-do-do-do-do-do.

[Guy] ...it's a true culinary pick me up.

I feel better now.

Like a pizza bagel double play in Savannah.

It's an art form in how you cook.

And in Boise, Idaho...

[Guy exclaims]

It's like a magic show.

Brisket burgers.

Huh?

Smoked up sandwiches.

-What do you think? -It's amazing.

[Guy] Two to go?

[Guy] Two to go?

And an Empanada Emporium...

You put your heart and soul into this.

...that's something to sing about.

♪ 'Cause you are the Fieri ♪

♪ No need to say mas ♪

That's all right here, right now, on Triple-D.

So, we're here in Savannah, Georgia,

with the one and only Iron Chef Stephanie Izard.

with the one and only Iron Chef Stephanie Izard.

Chef, are you hungry?

-Always. -Fantastic. We're here.

[Stephanie] At a food truck that's not even open?

We're in Savannah. I want something a little more Savannah-y.

-You like pizza? -Yes.

-Do you like bagels? -Of course.

-Do you like kimchi? -You know I do.

Fantastic. We're here. This is Big Bon Bodega.

-Ah. Okay, okay. -That's just their catering trailer.

Green Gosh, sesame and buffalo cheddar for Bon Mi.

[man 1] You're gonna find some flavor combinations here

that you won't find anywhere else in Savannah.

You guys ready?

It's bagels and pizza, and it's a perfect place.

It's bagels and pizza, and it's a perfect place.

[Guy] And this crowd pleasing combo is brought to you by Kay Heritage,

who's doubling up oven duty.

[Kay] Bagels in the morning.

-And then it's pizzas in the afternoon. -That's right.

I can't say that I've seen bagels cooked in the wood fired oven before.

The wood fire oven makes the dough

a little bit more smokey.

With the varieties of flavor they have, you're never dissatisfied here.

Two Korean Mama on sesame.

The kimchi with the beef, cheese. Man, what a combination.

[Guy] What do we start with first?

-Bagels? -Yeah.

Water, honey, malt syrup.

Water, honey, malt syrup.

Rye flour.

-Rye not? -[all laughing]

-[Guy] Salt. -And yeast.

High gluten Lancelot flour.

You're gonna run that mixer for about 16 minutes.

So, we're gonna cut this.

You ready to put it in the machine?

-Yeah. -Put a little nose on this.

[Guy] So it'll start the feed.

-Here we go. It's very simple, eh? -Wow.

Let it rest for about seven minutes.

And then we put it in the refrigerator overnight.

What kind of bagel are we gonna make today?

-[Kay] Sesame bagels. -Got it.

We want to make sure our boiler is rolling boil.

We want to make sure our boiler is rolling boil.

Honey and malt syrup mixture.

Yeah, the Iron Chef doesn't do enough

that now she needs the, "Oh, I'm gonna put it in."

The honey and the malt is so important.

-[Kay] Ready? -[Stephanie] Yeah, let's see.

How long are you gonna boil it for?

[Kay] Thirty to forty five seconds.

When it's kinda cooked, it's...

So, evidently I don't really need to be involved in the show right now.

I just kinda let Chef Stephanie take care of it.

I'm gonna check some emails

and maybe get the oil changed in my car.

See you guys. Back in a bit.

[Kay] We'll scoop them out,

[Kay] We'll scoop them out,

and put the sesame seeds on.

We're gonna get a good crust on it in the oven

for about four minutes, and then we're gonna

-flip it over. -Got it.

-[Kay] Let's make bulgogi meat. -[Guy] Let's do it.

Garlic and some fresh ginger.

Sesame oil. Soy sauce. Cola.

And a little bit of brown sugar.

You just pulse it.

-[Guy] Onto flank steak? -[Kay] That it.

We're gonna finish it off on the flat top.

Got it. Now let's make the kimchi.

[Kay] All right. Let's do it.

Water.

So, Napa cabbage.

A bunch of salt.

A bunch of salt.

How long are we gonna let this set up?

Five to six hours. Drain it upside down.

Or otherwise it'll get really soggy.

Now we're into the kimchi base.

Red bell pepper. Salted shrimp.

-Fish sauce. -[Kay] Garlic.

-Ginger. And sugar. -Ginger.

We're just gonna pulse it. It's a little coarse.

Rice paste.

The key to all of kimchi.

Gochugaru.

-Cilantro. -And scallions.

-Get in between all the leaves. -Get in between.

All right. So, let this go for up to a week.

-[Stephanie] Mm-hmm. -Now for the kimchi cream cheese.

-[Stephanie] Mm-hmm. -Now for the kimchi cream cheese.

-Walk me through that. -[Kay] Okay.

Cream cheese, chopped kimchi,

sambal, green onions.

Gochugaru. Fresh ginger.

[Guy] That all gets mixed together. And after a day,

that cream cheese will have all that flavor all the way through.

-All of it. Yeah. -Amazing.

[Guy] All right, let's see it.

[Kay] With a toasted sesame bagel.

We wanna make sure we put a good layer

of kimchi cream cheese.

-Bulgogi meat. -Smells good.

And American cheese.

Pickled onions.

Kimchi that we made.

-[Stephanie] Oh, wow. -[Guy] That's gorgeous.

Oh, my God. You can have some of the scraps there.

Oh, my God. You can have some of the scraps there.

-[laughs] -Excuse me, sir.

-It's gonna be a big, messy bite. -Mm-hmm.

Mmm.

-The bagel is dynamite. -Mm-hmm.

It's got great chew.

I wouldn't have thought to put American cheese on this

with the cream cheese,

but it makes that sort of Philly cheese steak sort of flavor.

And then those red onions just cut through all of that richness.

-It's amazing. -The bulgogi,

you could put that on a flip flop.

-[laughs] -But it's a really well-constructed sandwich.

-[Kay] Thank you. -[Guy] I almost thought you were gonna have

too much of the kimchi cream cheese.

But there's the right amount, considering the amount of bagel that there is.

But there's the right amount, considering the amount of bagel that there is.

-Mm-hmm. -I mean it's dynamite.

I have the Korean Mama.

The beef was so tender, and it just had a little bit of a spice.

The combination of the meat and the kimchi, really excellent.

912 and a Lox & Schmear.

It's flavors are so eclectic and it's not trying to be anything else.

How do you describe it to somebody when you say,

"Oh, yeah. There's this little joint.

They make pizzas and they make bagels."

If you want the best bagels in Savannah...

-The way the bagels are made... -I like the crunchy bite

right in the middle of your mom talking.

right in the middle of your mom talking.

-I might... -[laughs]

-You could hear the crust on that pizza. -[girl] Mm-hmm.

[Kay] Spicy Bee coming up.

When we come back, what are we gonna make?

Pizza.

-Nice. -That's what I'm talking about.

[man 1] It's one of those thing, as soon as you try it,

you know you've been missing this your whole life.

-You're gonna eat that? Nope. Good. I got it. -[all laughing]

Rest for about seven minutes.

-Seven. -Seven minutes.

-About seven minutes. -Six minute abs.

Six minute abs or eight minute abs?

No. Seven minute abs.

Welcome back to Triple-D, hanging out in Savannah, Georgia,

with Chef Kay and the one and only Iron Chef Stephanie Izard.

So, we did a sesame bagel kimchi craziness.

-[both laugh] -But after breakfast and lunch end here,

at Big Bon Bodega...

-Yes. -...you open up for pizza.

-That's correct. -So we have to stick around and wait.

-Here's your Spicy Bee pizza. -Oh. All right.

-Here's your Spicy Bee pizza. -Oh. All right.

I had the Spicy Bee. It's not something you'd normally expect.

With most peperoni pizzas it's a saltiness.

And that spicy honey rounds that out.

It's just so delicious.

[Guy] All right. So, now we're into pizza.

Dough is the most important part of the pizza, I believe.

So, this is it though? There's only four ingredients?

-You use four things right here? -[Kay] That's it.

-Water. -00 Caputo flour.

That's a minimal amount of yeast.

Sea salt. And you mix it for five minutes.

And then we're gonna rest for five

and mix it for additional eight.

and mix it for additional eight.

We're gonna let it rest on the table for an hour

-before we portion. -[Guy] Got it.

And then we ball it out.

Put it in the refrigerator.

All right. Dough's ready.

Push it out.

-We actually put the cheese on first. -Cheese on first?

-Why do you do that? -You can see the sauce so much better

-and it's prettier. -Yeah.

Some aged mozzarella.

And the pepperoni goes under the sauce also?

-Yeah. -It's just all backwards.

Calabrian chili,

just to give it a little kick, right?

Red onions.

And then we're gonna dip some of that sauce, baby.

And what goes in the tomato sauce, chef.

And what goes in the tomato sauce, chef.

Oregano, garlic confit and sea salt.

-[Guy] Got it. -[Kay] More cheese.

[Guy] What temp is that oven running at right now?

-[Kay] 650. Two minutes. -[Guy] Got it.

-Here we go. -Oh, wow.

[Guy] So, it's not as buried

under the sauce as I thought it was gonna be.

-I feel better now. -[laughs]

The crust sounds nice and crunchy.

Now, this is the best part. Little hot honey.

-[Guy whistles] -[Stephanie] Oh, wow.

-Oh, you been to Mount Vesuvius? -[laughs]

[Stephanie] The dough's so seemingly simple,

but it's got the best texture.

-Crunchy but soft on the inside. -[chuckles]

-Well... -Look at that cheese. [laughs]

And then that hot honey.

-I love the sweet and the spice coming together. -Yeah.

You have your unique little cheese

and sauce program that you do, which I love.

But the dough is four ingredients.

The pizza's five ingredients.

Everything that you've done in this very simplistic manner,

but you've used really quality ingredients

and you've not overloaded them.

It's an art form in how you cook.

Thank you.

[woman 2] The Spicy Bee is delicious.

When you crunch into it,

the honey kind of melts down but also glazes over the whole pizza.

the honey kind of melts down but also glazes over the whole pizza.

[man 2] It's got that sweet on the front end

and then you got a little bit of the spice on the back end.

It is so good.

[Kay] White with mushroom up.

I honestly describe it as one of the best places in Savannah.

Did you come here for the pizza? You come here for the bagel?

For the bagel originally.

And then they opened up pizza.

-Now you're hooked on everything. -Oh. Oh, yes.

Once you taste the food, you gotta come back.

I wouldn't expect to come to Savannah and find

a really great Neapolitan-style pie.

Or true east coast bagels.

-You're doing it. -Perfect.

-You're doing it. -Perfect.

Thank you.

-Thank you, chef. Appreciate it. -Thank you.

[Guy] Up next, a funky spot in Boise, Idaho.

A little wango-tango.

Going extra with the burgers.

[whistles]

And putting a smokey spin on a classic.

It's salty, then it's sweet.

Then it's crunchy, then it's cheesy.

There is a lot going on.

So, I'm here in Boise, Idaho,

on Bannock and Capitol.

You show me a town like this where you got a college,

you get four seasons,

and you got a lot of people that love to eat.

I'm gonna show you some dynamite restaurants.

This is SLG. Saint Lawrence Gridiron.

Got your wing setup coming over.

Got that home cooking with a little bit of a southern twist.

[man 3] Two brisket platters.

We love the food. The cocktails are great.

Cocktails are great.

-That's really what it is. -[man 4] It is really, really good.

-That's really what it is. -[man 4] It is really, really good.

[man 5] We really like apple ciders, so that's what really drew us in.

The food kept us coming back.

[Guy] And that's just the kind of thing Dan Watts was going for

when he bought the joint back in 2020.

So he brought in Chef Tyson Mann

to help live up to its name.

What's SLG mean?

Saint Lawrence Gridiron.

Saint Lawrence was the saint of chefs, fire and food.

What are we making today, chef?

We're making our gridiron burger.

Gridiron burger. Order up.

The ground brisket, the bun, the sauces are incredible.

Every angle, they're attacking a perfect burger.

Every angle, they're attacking a perfect burger.

[Guy] So what are we starting with?

Bacon jam. We render out the fat

and get the bacon nice and crispy.

Next we're gonna add our onions, brown sugar.

-Apple cider vinegar. -And bourbon.

[Tyson] Absolutely.

[Guy] All right. So, we cook this down.

-Next up... -Fry sauce.

This is a big thing in this area.

Based off of ketchup and mayonnaise

and people do little tweaks to it here and there.

Right. We start off with mayonnaise, ketchup, buttermilk.

So, a little wango-tango.

-Seasoning salt, paprika. -[Guy] Cayenne and black pepper.

When this gets a chance to sit,

-it gets even better. -Oh, yeah.

See, why isn't there more fry sauce in my life?

See, why isn't there more fry sauce in my life?

-What's next? -Bread and butter pickles.

Just gonna do a hot pickle on these.

Mustard seed, celery seed, turmeric, salt.

Sugar, water, apple cider vinegar.

So we let that come to a boil.

We'll add out onions to the cucumbers

and pour the hot brine over that mix.

-[Guy] Let it sit for a day. -Exactly that.

Now we're gonna do 100% brisket grind.

We start with our whole brisket.

Trim a little bit of that hard fat off

and we just start slicing away.

Double grind. So, big plate first.

We're gonna put it back through with a finer die plate.

Form it into two balls.

Form it into two balls.

We're gonna smash them to patties.

So put your body weight into it.

Put a little bit of S and P.

Put it down onto the flat top.

-Are we toasting the bun? -Both sides.

-God, I like this guy. -[both laugh]

-Once they flip... -Okay.

We're gonna add two slices of cheese.

Our caramelized onions.

Fry sauce on the bun. Bacon jam.

Caramelized onions.

-Bread and butter pickles. -Mmm.

Got our double brisket patty with cheese.

Huh?

Huh?

Uh-huh.

This smashed up patty cooked up hot and fast.

You get all that fat, you get all that flavor.

You make those pickles, get good acid.

Mmm. And great fry sauce.

Gimme a bucket of that.

-That's a legit burger. -Thank you.

Three gridiron burgers in the window.

[woman 4] I love that it's brisket. I love that it has

little bit of crispiness to it.

The pickles add a great touch.

That bacon jam really makes the burger pop.

The fry sauce, it's a big thing here.

And theirs is really good.

All right. So if I roll into Boise, Idaho,

All right. So if I roll into Boise, Idaho,

I have gotta look up the Carpenters.

These are childhood friends of mine.

Heidi, Ed and Sidney.

Ed, what do you think of the burger, bud?

[Ed] It's really good, it's moist,

it's totally different from most burgers.

The food scene is alive and well in Boise.

It's bringing in, you know, people from all over.

Shrimp and grits in the window.

Boise's grown, like, exponentially.

As far as food. Saint Lawrence,

I feel like they're at the forefront of the growth.

[Tyson] The Montes are ready for the brunch potatoes.

The Monte Cristo is delicious.

This is such a different version of it.

Savory and sweet.

Savory and sweet.

Now what are we into?

Pulled pork for our Monte Cristo.

We want to put a spin on it that's unique to us.

So, we're gonna take a Monte Cristo and we're gonna stuff it with pulled pork.

-Absolutely. -You're a gangster.

-On this pork butt? -[Tyson] Salt and pepper.

-[Guy] That's it? -That's it.

Are we gonna let this set up for a little bit?

[Tyson] For about 30 minutes before we put it on the smoker.

-How long? -Six to eight hours.

-[Guy] What temp are we running that? -Maintain 200 the entire time.

[whistles]

And then we'll shred it. What's up next?

Berry coulis. We're gonna start with blueberries.

Raspberries. Water. Sugar, salt, red wine.

-Simmer this for about 20 minutes. -Got it.

-Simmer this for about 20 minutes. -Got it.

-[Tyson] Blend it. -Hit the xanthan gum.

-Tightens it up, and we're good to go. -[Tyson] Yes.

-Next up? -Monte Cristo batter.

It's basically a French toast batter.

Milk, eggs, baking powder, AP flour.

I don't like my French toast batter with AP flour.

Gonna thicken it up. Lemon zest, orange zest.

-[Guy] So, the batter's done. -And we'll prep our bread.

-Dredge it, flat top. With pulled pork. -And bacon.

And now I see cheese is getting involved.

-Swiss and cheddar? -[Tyson] Yes.

My son, Ryder, this is his kinda sandwich.

Savory and French toast at the same time.

Savory and French toast at the same time.

[Tyson] Berry coulis.

[Guy] It's impossible that you could make this sandwich,

and then my 17 year old could teleport

from Northern California

all the way here

-because he can sniff out... -Oh.

[Guy exclaims]

It's like a magic show.

-All right, piglet, you wanna try some? -[Ryder] Yeah.

One minute it's salty, then it's chewy

then it's sweet, then it's crunchy, then it's cheesy.

-There is a lot going on. -[Ryder] A lot going on.

-There is a lot going on. -[Ryder] A lot going on.

It reminds me of, like, grilled cheese.

Like pork. Like French toast sandwich. So it's amazing.

Yeah, the coulis, that makes it...

-That's coolio. -[laughs]

Here are these Monte Cristos for you, gentlemen.

[man 4] The Monte Cristo is the perfect brunch item.

There's balance of the pulled pork that's inside of it,

plus these thick slabs of bacon.

[man 5] And I think the batter's really important too.

It's thick enough, it almost feels like a grit. It's absolutely perfect.

You're a therapist. Talk to me about

your emotions and feelings on this Monte Cristo with pulled pork.

I'm feeling all sorts of emotions.

I'm feeling all sorts of emotions.

I'm feeling it right here.

-I'm loving it. -Excellent.

I like the French toast.

A brisket platter.

This is one of the best restaurants we have in Boise.

It's worth your time.

Awesome job. What do you think?

-It's amazing. -Two to go?

-I need more. -Exactly. Thanks

for coming. See you guys.

Coming up, we're staying in Boise.

Watch out.

For a taste of Argentina.

The juice come out of this thing.

With all kinds of empanadas.

It's light, it's flaky, it's delicious.

Cooked up by a maestro.

Cooked up by a maestro.

♪ Guy ♪

This is a performing piece. This is like singing.

All right. First time I shot Boise, Idaho was 2009.

Now, since then, the population has more than doubled.

That means more people, more traffic,

it means more restaurants.

I mean, this area is becoming a food scene.

So, I've got a good one for you.

Husband and wife team moved from Mexico city

to open up an empanada shop.

Boise, empanadas.

Not the first thing that would come to mind.

But I hear it's a place you won't forget.

This is Tango's Empanada and Grill.

Picosa empanada ready to go.

Picosa empanada ready to go.

They're homemade everyday from scratch.

[speaks Spanish]

You can smell it from the doors.

[Guy] And those doors were opened by Monica and Louis Bremmer,

when Monica started cooking Argentinian empanadas,

filled with Latin flavors,

inspired by Latin music.

I was a song writer, singer.

And you were in a band also?

Yeah. I do South American music.

And where are you from originally?

Buenos Aires, Argentina.

The cheeseburger to the United States,

empanada is to Argentina.

-Totally. -School lunches have empanadas.

-Totally. -School lunches have empanadas.

Yeah. Everywhere.

Empanada is a fired pastry

filled with meats and things.

They make the dough from scratch,

and you can obviously tell because they're so amazing.

[Monica] We're going to make our empanada dough,

-flour. All of it, all of it. -If we can.

Shortening. Salt.

Put some water in here.

-This baby just starts to mix things. -How long?

[Monica] Nine minutes.

Then we'll start sheeting it.

-Then we'll punch 'em out when we make the filling. -Yeah.

Ready, ready. Table number 104, El Puerco.

The El Puerco's really good.

It's got taters and peppers in there.

It's got taters and peppers in there.

We're gonna make the filling for the El Puerco.

-Are we boiling this meat? -We are going to boil it.

-We're gonna season the water? -We're not.

Forget the culinary world.

[Monica] This is something that I learnt in Mexico

-from Louis' grandma. -[Guy] How long?

About an hour.

-It'll be pork tenders. -Yes.

-Now what we making? -The salsa verde.

We put cilantro. Serrano. Tomatillos.

-Sauteed onions. -A little sweetness there.

[Monica] Garlic, salt and water.

We have to cook this.

We have to cook this.

[high-pitched] I think it's great by itself.

-Next up? -We shred our pork.

What's a good shredding song?

♪ Listen to this, Guy ♪

♪ You're not just a guy ♪

♪ 'Cause you are the Fiery ♪

♪ No need to say mas ♪

-I knew she had shredding music. -[laughs]

Now we're gonna add some of our salsa verde.

We had boiled the potatoes and diced them up.

[Guy] All right. Are we ready to make these now?

Yes. Let's try this.

We got the scoop mixture.

We got the scoop mixture.

Then we got this baby like that.

And then we do the repulgues.

That is what we call it in Argentina.

So, this take about three minutes.

-Ready to go. -[Guy] Beautiful.

El Puerco.

I'm gonna have to say it.

It doesn't need any seasoning in the water.

-[laughs] -That green salsa,

it stings all the way through that dish.

It is spicy and it's herbaceous.

You got the creaminess of the potato.

Not a ton of dough.

I always want something to dip my empanada into.

I always want something to dip my empanada into.

That doesn't need a thing. Delicious.

Two Puercos empanadas.

I really love the pork. Not really spicy, but a little bit.

There's some softness to it, but yet there's a crunch.

It's amazing. I change it up and put chimichurri inside.

You animal.

Jugosa empanadas. I need a runner.

How many different types of empanada you make?

Fifty two.

It's fun to try new flavors.

How many different empanadas do you think you've tried here?

I think there's about two that I haven't.

How long have you been coming here?

They've known me since I was a kid.

So, uh, ever since I've been eating, I've been coming here.

So, uh, ever since I've been eating, I've been coming here.

First thing I had was that spicy chipotle one.

-Yeah. -Tinga.

[Louis] We have the Tinga.

The Tinga is a smokey chipotle chicken.

With habanero sauce on it.

It's amazing.

So now we're gonna do our Tinga.

So, we start out by boiling chicken.

With no seasoning, no nothing.

-No. -I'm not gonna open my big mouth about this.

It's what is is. While that's working,

we can start on our chipotle salsa.

-[Guy] Got it. -Tomatoes.

Uh, chipotles in adobo are not Argentina.

This is totally Mexican.

This is totally Mexican.

Onions. Little bit of garlic.

Tomato sauce and chicken base.

Do-do-do-do-do-do-do.

So we cook that, shred the chicken.

[Monica] And then we're gonna add chipotle sauce

and the onions.

[Guy] Next up?

-Habanero salsa. -Okay.

[Monica] Cilantro, onions, tomatillos.

Habaneros, serranos, garlic, salt.

And a little bit of water.

-[Guy] Do we cook that too? -Yeah.

Let's do this.

In this case, the same little funky fold.

In this case, the same little funky fold.

[Monica] Same thing.

So, if you don't have a pinky, how do you do it?

[Monica] You do it with the next finger.

But then don't ask if you don't have that second one.

[Guy] All right. Let's see it, chef.

[Monica] Okay. Here we go.

The Tinga empanada.

Look at the juice come out of this thing.

Again, delicious.

You just get just enough of the smokiness

of the chipotle mixed with that tomato.

You got great depth of flavor. Little bit of heat.

I love the habanero.

And then the caramelized onions.

-It's light, it's flaky. -Thank you.

It's delicious.

It's delicious.

Tinga with salsa.

The spices, they're different.

It's not overly spicy, but it's got good flavor to it.

I mean, Monica makes the best food around.

These are unexplainably good.

Choripan up!

It's very authentic. It's perfect.

You put your heart and soul into this.

This is a performing piece. This is like singing.

And watch out. She gets a hold of you,

-you're gonna be friends for life. -[laughs]

That's it for this week. But don't you worry,

I'll be looking for more joints all over this country.

I'll see you next week on Diners, Drive-Ins and Dives.

I'll see you next week on Diners, Drive-Ins and Dives.

Nobody wants it if it's not ground inhouse.

Like, oh, we grind it in patio.

-Right. -Oh, we grind it in garage.

Like, it's handmade.

No it's food patty.

-You know, we just... Okay. -[laughs]