All language subtitles for Diners.Drive-Ins.and.Dives.S47E11.1080p.WEB.h264-FREQUENCY[EZTVx.to]

Hey, there! I'm Guy Fieri
and we're rolling out,

looking for America's greatest
Diners, Drive-ins and Dives.

-[upbeat music playing]
-This trip...

I like to work out.

...it's all you can eat...

Wow!

...all over the map.

Time to get down
to flavor town.

We're getting
wild in the west...

Nobody does the voodoo
that you do.

...with the Wyoming
Italian flavor fest.

This is my love language
right here.

[Guy] ...crazy in Canada,

I'll take this to go.

...with a Latin
slice of heaven.

In a tiny little place,
this has got a lot
of big flavors.

...and spicy in the south.

Come on, frosted tips,
there you go.

Ooh, frosty!

[Guy] ...with a Memphis
Caribbean mashup...

You have packed it
in there, my friend.

That's like ten buddies
going to one concert

in a Honda.

That's all right here,
right now,

on Diners, Drive-ins
and Dives.

[opening theme playing]

I'm here in Memphis,
Tennessee,

in the Whitehaven
neighborhood.

I'm like five minutes
from the airport...

You can almost hear it.

...and about 50 minutes
from downtown.

I've been saying to everybody,

"Listen, I'm coming
to Memphis. Been here
about two times.

I wanna try some
true Memphis food."

They said,
"What do you mean? Barbecue?"

I said I don't know.
Something that really
represents Memphis.

They said, "Oh, how about
a place that's doing Memphis
and Caribbean together?"

I said that's my kinda place.

This is Trap Fusion.

Order up, pasta!

This place is real fire.

[woman 1] You have your
southern cuisine

with a gourmet twist to it.

[Jason] I got a Cajun fish
and grits.

[woman 2] It's like
a melting pot of everything.

[Guy] From best friends,
Jason Gardner

and Markieth McCoy,

who are pushing
the limits on flavor.

Trap Fusion...

The "Fusion" part
comes from being able

to take recipes
and just make them our own.

And we travel the world,
and we eat--

Where do you like to go?

You name it. We probably--

-California?
-We just left
California, actually.

We went to LA for Beyonce.

[Guy] Nice!

And how do you guys
know each other?

[Markieth] We met in college
and we wrote a menu,

about 15 years ago
at his kitchen table.

First, you gotta get a hint
of that Memphis smoke,

and then we're gonna take it
and twist it a little bit

to the Caribbean style.

Lamb chops getting ready
for grill top.

Today, I had
the Jerk Lamb Chops.

Jerk on lamb
is definitely different.

It was similar to a barbecue,
and it was so good!

This is how we start
our lamb chops.

We're rubbing them with lime
and we got those
good and clean...

We'll make our lamb marinade.

Water and Himalayan salt.

Black peppercorn, paprika
and onion powder.

-[Guy] A little pureed garlic.
-[Jason] Yes, sir.

Soy sauce, olive oil,
mix it up,

add the rack of lamb.

-[Guy] How long do you
marinate these for?
-24 hours.

Next, we're gonna make
our lamb rub.

Cayenne, black pepper,
pink Himalayan salt again,

garlic, rosemary, thyme.

You wanna season the lamb
on a sheet tray.

Smoking these at 275 degrees
for four hours.

Bring it back in, slice it,
we're gonna hold it
for service.

-[Guy] What's up next?
-[Jason] Jerk marinade.

-This is gonna be used
in the jerk reduction.
-[Guy] Got it.

[Jason] Green onions
and thyme,

add a little water to that.

[indistinct]

Olive oil, all spice, nutmeg,

black butcher peppercorn,
and the Himalayan salt.

[Guy] Little more soy sauce.
Got it.

All right, Beyonce,
let me ask you this.

Okay, come on, Frosty Tips.

Maybe it's our band name!

"Beyonce and Frosty Tips."

All right, so what
are we doing with this?

-This is going to go
into our jerk reduction.
-[Guy] Got it.

Orange juice, thyme,
little rosemary, onion powder,

Caribbean seasoning,
granulated garlic,

brown sugar,

a pinch of the fresh
jerk marinade we just made,

mint of berries,

and then we'll simmer that
for two to three minutes,

and then we're good.

Add the seared lamb chops.

So, I'm gonna
jerk reduction it.

There's gonna be
flavored cabbage,

quash and zucchini,
garnished with parsley.

Come on, Frosty Tips,
there you go!

Ooh, frosty!

[laughing]

You gotta put a ring on it.

Argh, he got me again!

[Guy] There's one thing
the lamb's not missing.
Flavor.

You have packed it
in there, my friend.

That's like ten buddies
going to a concert in a Honda.

The smoke is great.

Can taste the lamb,
you definitely know it's jerk,

you definitely know
it's smoke.

But you kinda like bring in
three flavors all together
to the center,

and you cook them perfectly.

That's a great dish.

-[woman 1] Jerk lamb chops.
-[woman 2] Ohh.

It's very subtle and juicy.

You can taste the smokiness.
But it's not too over-the-top.

They are the lamb gods.

As soon as I come
through the door

you can smell the flavor.

Barbecued jerk
sweet potato fry
on a balsamic.

They could just throw
something together and it just
turns out perfect.

Where did you learn
to cook all this?

Man, I got a grandmother
that can cook.

I got a dad
that's a grill master.

Okay, so you have
special weapon
of family culinary.

Absolutely!

Oxtail plate.

If you don't try
the delicious oxtails,

then you're missing out.

It is huge pieces of meat.

...with pigeon peas and rice.
Oh, my goodness.

[Guy] All right, what are we
into now, boss?

Memphian-Caribbean oxtail.

We've already washed
these oxtails.

[Guy] A little bit of
lime juice in there, got it.

Browning seasoning...

[Guy]
Big Jamaican thing there.

And then we're gonna go
straight into the saute

to sear their flavoring.

Ketchup, brown sugar, onion,
Caribbean seasoning.

Trap's steak season,
granulated garlic,

black pepper, purple onion.

[Guy] Versus red?

-It looks more purple to me.
-[Guy] I agree with you!

Peppers, cover that
with water,

thyme, a sprig of rosemary,

cover and simmer
for about six hours.

This is gonna be served
with some rice and peas.

Start with some water
and brown rice.

[Guy] Why brown rice?

We want you to eat stuff
that you'd normally eat,

-but we want it to be
flavor town!
-[Guy clicks tongue]

You heard it.
He's an ambassador.

We're gonna go on
with a little Caribbean,

nutmeg, Cajun seasoning,
all spice, kidney beans,
coconut milk,

and we're gonna cook that
for about 20 to 25 minutes.

And that's how she rolls.

[Guy] Gravy time!

I start with a little butter.

Trap flour. It's flour,
Cajun seasoning,

black pepper, smoked paprika,

all seasoning, garlic powder,
onion powder,

and we're gonna whisk that up.

Some onion, a little
bell pepper, chicken broth.

Bring it to a boil,
let it simmer.

Just gonna tighten it up.

[Guy] Time to get down
to flavor town!

Love these sauce.

Put a little bit
of gravy on there.

Now, are we calling this
Jamaican oxtail?

Memphis-Caribbean.

It's more southern.
It's a good stewed oxtail,

good braised oxtail
with just a little kick

of some Caribbean flavors.

Not spicy.

But perfectly cooked,

and I love that you put
a nice hot sear.

The texture is one of my
favorite things about these.

And then you've gotta
cook it enough

to render that fat
and that connected tissue.

Rice, good beans,

seasoned perfectly.
It's delicious.

[Jason] Oxtail plate.

The flavor that he uses
is just incredible, man.

It falls right off the bone
while you're eating it.

[Guy]
Little Memphis love on there?

Yes, this is insane!

[woman 1] It's bringing
all types of flavors together,

and it's just Memphis
on a plate!

[woman 2] Everybody's happy
when they're coming here,

and full when they leave.

[Guy] You believe in what
you're cooking,

and the way
you're doing it,

and the way
you offer it to people.

It's great. I dig it, man.

And keep an eye out.

-Beyonce and Frosty Tips
going live in flavor town!
-We're coming.

We're coming!

Up next, in Buffalo, Wyoming.

[Antonia and Guy] Whoa!

I partnered up
with Chef Antonia Lafaso.

When he's about to eat,

I would just step that way
for safety.

[Guy] ...for a dish
doubling down on the sauce.

Well done!

And a pizza
that's a meat lover's dream.

The ratio of stuff to dough
is ten to one.

[upbeat music playing]

So I'm here at Buffalo Wyoming

with the one and only
Chef Antonia Lafaso.

All right, I say "Wyoming,"
what type of food
do you think?

I'm gonna go with meat.

-Good. Meat and?
-Barbecue.

[Guy] Meat and barbecue,
good. And?

And... and what?

[Guy] And Italian food!

Wait, so mean, barbecue,
and Italian food?

[Guy] This is Pie Zano's.

Come the Boca...

What makes Pie Zano's special

is the wood fired oven
for one.

We come in for the pizza,
the atmosphere...

Royal barbecue. Pick it up.

Being in Wyoming,
we've got lots of steakhouses,
burger joints.

But this is the first Italian
place here in Buffalo.

[Guy] Because, owners
Renee Tiller and

and Matt MacWilliams
aren't from here...

But made their way here,

after Renee's dad wrapped up
a successful coaching career.

Okay, so your dad
was the coach
to the Boilermakers.

Yes.

So how did you end up
from there to here?

[Renee] He originally coached
at the University of Wyoming.

They bought
retirement property here,

and then when he retired
from Purdue,

they came here.

They said,
"We have this building.

Do you wanna move to Buffalo
and open a restaurant?"

And I said no, I do not.

-[Guy] So, she dragged you
all the way in here for this?
-Yup.

[laughter]

Starting Saltimboccas.

My favorite thing on the menu
is the Chicken Saltimbocca.

It's a chicken breast
that's pounded down,

wrapped in prosciutto

and drenched
in an Alfredo sauce.

...with the capers
and the artichokes.
It's just lovely.

-What are we into?
-It's gonna be our
basil walnut house-made pesto.

-[Guy] Okay.
-Walnuts...

-A healthy amount of garlic.
-[Renee] Fresh parm.

We do basil and spinach.

-[Guy] Lemon juice.
-[Renee] A little salt
and pepper,

sunflower oil...

[Guy] This is gonna be
the pesto that's
for the pasta.

It goes alongside
the Saltimbocca.

-[Renee] Correct.
-Got it.

[Antonia] More spinach.

You're gonna kill
that little food processor,
aren't you?

This is my workhorse...

-That's delicious.
-Perfect.

What are we doing next?

-[Renee] Chicken
for the chicken Saltimbocca.
-[Guy] Got it.

Chicken breast.
Pound the heck out of it.

Fill it with caramelized
onions and fresh sage.

-Roll this up.
-[Renee] Then prosciutto.

We char it and then
we finish it in the oven.

And then we're making
a cheese sauce

-that's gonna go over this?
-[Renee] Yeah.

Yeah, a lemon Alfredo.
It's actually gonna go
under it, but you know.

Potayto, potahto.
Got it.

Sunflower oil,
fresh sliced garlic
and shallots.

Jus gonna brown those up.

Then we add our
salt and pepper.

Then we're gonna
deglaze with
white wine and lemon juice.

-Heavy whipping cream.
-[Guy] Right.

Asiago parmesan blend,
chili flakes.

-[Guy] Drop the pasta.
-Yup.

So, now we're making
the linguine pesto,

that's gonna be
the side of Saltimbocca.

So we thin-slice the roulade,

our linguine,
the lemon Alfredo,

place the chicken, fried
capers and fried artichokes.

Okay, just so you know,
when he's about to eat,

I would just step
that way for safety.

Here's your towel,
here's your knife.

[upbeat music playing]

I really like the pesto.

The nose that I'm getting
from the basil,

and the texture, I mean,
it's rustic.

And then that kind of mixed
with the Alfredo sauce,

it's like the best
of both worlds.

My favorite part
is the caramelized onion
in the chicken.

Mine's the artichoke
and the capers.

They're like sprinkles
on a cupcake...

This is really big flavors
and great execution.

-[Antonia] Yeah.
-Well done!

[Matt] Saltimbocca,
pick it up.

It's such a juicy chicken.

The pesto is spot on.

They've used such
fresh ingredients

it's just great flavor.

[Renee] Club and cheese nuts.

The environment is crazy,
it's like a walk-in museum.

[Guy] Where did all the
antiques come from?

Before my dad retired,

he had ambitions of opening
an antique store.

So I just went through
the basement,

and just said, "I want that,
and I want that."

We have a whole barn
full of stuff.

Oh, I'm coming over.

[woman]
If I'm ever asked a place
to grab a bite to eat,

Pie Zano's
is the first response.

If they're making it,
I'm eating it,
that's for sure.

It's dishes like this,
it's barbecue,

-and it's also pizza.
-Correct.

[Guy] Or how about
barbecue pizza,

which is what
we're mashing up next?

Coming out with the Carne...

[woman 1] The Carne
Amante pizza

is one of my favorites.

Crust, sauce, cheese, meats,
and meats and meats.

Put that thing in your mouth,
you're in heaven.

Don't go anywhere. Hanging out
in Buffalo, Wyoming.

And Antonia is gonna watch me
eat the rest of this.

-Are you gonna dip it
in the Alfredo now?
-You got it!

-[thudding]
-[music playing]

-Don't air that.
-Please do, please.

[Guy] Welcome back.
Triple D hanging out
in Buffalo, Wyoming,

with the one and only
Chef Antonia Lafaso.

And we're at Pie Zano's.

-[Renee] Yes.
-[Guy] And nobody does
the voodoo that you do.

A 100 per cent.

Starting the mango barbie.

We come here
every chance we get.

If we miss a week,
the owner will call us

and ask if we're okay.

The pizzas, of course,
are awesome.

[Renee] 12-inch Carne!

Carne-Amante
is my favorite pizza.

There's the smoke brisket
and the meatballs

and the pepperoni.
And it's delicious.

-So we're also now gonna do
some barbecue.
-Yes.

-That's gonna go
on top of the pizza.
-Correct.

A really different type
of brisket.

All right, so walk us
through it.

Crushed red pepper,
Italian seasoning,

-ground rosemary.
-[Guy whistles]

Ground fennel, and coarse
ground pepper.

[Guy] All right,
so we're gonna dry-rub this...

And then we top it off
with sliced garlic

and kalamata olives
before we put it
in the smoker.

Garlic and olives
together?

[Guy] This is money.

-You're so
subtle with your flavoring.
-Yeah.

[Guy] What are we
smoking this with?

It's...
that we bring in
some Kentucky romance from...

Four hours and we're gonna
finish it in the oven?

[Renee] No, in a hotbox,

and it stays in there
overnight for ten hours.

[Antonia] Do you make
your own pizza dough?

-Yes, we do, yup.
-[Antonia] Oh!

[Renee] Ice water,
double-up flour,

activated yeast,
olive oil, sea salt.

It mixes for 15 minutes.

We let it rest
for another 15 minutes,

portion, and it goes
in the fridge for a day,

and then we start using it.

Okay, Chef, next up.

-All right, next up is our
house-made meatballs.
-[Guy] Okay.

-So, this is Highland
spice beef.
-[Guy] Okay.

Comes from a ranch,
about 20 miles off the town.

-[Guy] Got it.
-[Renee] Kosher salt,

coarse-ground black pepper.

We grind our oatmeal
to use as a binder.

-[Guy] Oatmeal?
-[Antonia] Oh!

Warm milk, Italian seasoning.

Yes, you got it there!

Eggs, a local lamb,
grated parmesan--

-[Antonia] Whoo!
-[Renee] Granulated garlic.

[Guy and Antonia] Whoa!

[Renee] Portion them
into meatballs,

put them on the smoker
an hour, hour and
15 minutes.

[Guy] Beautiful.

We also make
our own pizza sauce.

I wouldn't expect
anything lesser from you.

Everything from scratch
as much as we can.

Fire roasted tomatoes,
tomato paste.

-[Guy] Fresh basil.
-Fresh oregano,
fresh thyme,

brown sugar, ground fennel,
salt and pepper.

I like to work out!

Beautiful.

Meatballs are done,
briskets coming out.

[Renee] Now, we're gonna
build our Carne-Amante pizza.

She doesn't stop.

[Renee] Hand-tossed dough,
a house-made pizza sauce,

a fresh-shredded
mozzarella-smoked
provolone blend,

pepperoni, smoked lemon
beef meatballs...

Oh, what is that?
That's the Italian sausage.

[Renee] The smoked
Italian sausage.

Bacon?

Uh, pancetta.

This is my love language
right here.

[Renee] And brisket.

[Guy] The ratio
of stuff to dough,

is ten to one.

Our pizza oven stays
about 611 degrees,
five to seven minutes.

-Coming up!
-[Guy] Wow!

There are so many
different textures.

Not very often does pepperoni
take the backseat.

But the smoked brisket

with the calamata
and the garlic,

I can definitely
get the garlic.

I'm gonna try the meatball,

and then I wanna try
the brisket,

and then I wanna try
the pepperoni,

and then I wanna
eat it together.

The crust is just holding
together enough. Outstanding!

Carne-Amante coming up!

-I like how crispy it is.
-[crunching]

The sauce, it's got
a little tang to it.

This overpowers
your traditional
pepperoni and cheese.

This pizza takes the cake.

It was delicious!

Really good friends of mine.

Bella, Misty, Dirty and Joe.

All from Santa Rosa.

How many Zumba classes
will you have to do?

Probably about 300.

Tune in for Joe on Zumba...

[Matt] Meatball sub.
Pick it up!

People do go out of their way
to come to Pie Zano's.

It is the best restaurant
in town.

Real deal. You come
into Buffalo, Wyoming,

and you're not friends
with her, you're probably
gonna be in trouble.

[Renee laughing]

[Guy] Coming up,
in Calgary, Canada...

Fantastic!

Gorgeous Venezuela
specialties...

You get all fancy
with the presentation.

...real deal and straight
from the heart.

It's really what takes
this to the next level.

[upbeat music playing]

So, I'm here on 17th avenue,

also known as "The red mile,"

here in Calgary, Alberta.

I guess I recall that
something about 2004,

the Calgary Flames
were playing,

and this is the mile that
everybody walked, but anyhow.

I don't think this place
was here when that
was going on.

But if it was,
people would love it.

I hear it's a
Venezuelan family.

They've been doing this
for 11 years.

Serving up Venezuelan
specialties,

this is "Heaven Restaurant
and Market."

Caribbean for table three!

It's the most authentic
Venezuelan restaurant in town.

Feels like a piece
of back home.

Chorizo Arepa.

It's like family, right?

[Guy] And run by one, two...

Patricia Capuzzi and her
husband, Marco Scaglietti,

came from Venezuela in 2008,

and opened this place
four years later.

-Were you a cook in Venezuela?
-Yes.

I wanted to teach Calgarians
about our food and culture.

So, we make arepas, patacones
and mini empanadas.

She says it with such passion!

Pabellon Criollo...

Pabellon Criollos are national
Venezuela dish.

It is beef, rice, black beans,
plantain, arepas.

It's all really delicious.

[Patricia] We're making
the shredded beef.

-We call it mechada
in Venezuela
-[Guy] Mechada? All right.

[Patricia] We're gonna sear
the top sirloin.

Nice big pressure cooker.

That comes out and your...
goes in.

[Patricia] For about
15 minutes.

[Guy] Now back in
with the meat.

-[Patricia] Salt,
roasted garlic.
-[Guy] Black pepper.

-[Patricia] Oregano.
-[Guy] Bay leaf.
And a little bit of water.

Lock this down and let it go
for half an hour.

[Patricia] Take it out
of the pot, shred it.

We'll add the sofrito.

[Guy] So, sweated onions
and pepper.

[Patricia] The drippings,
and we'll hold it on the line.

Now we're gonna make
the black beans

that goes with our
pabellon criollo.

Picked, washed, soaked.

-24 hours.
-Makes all the difference.

[Patricia] We'll put them
in the pressure cooker.

[Guy] Bay leaves,
couple of onions.

-And we leave them whole,
so we can pick them out.
-Yup.

[grunts] Then the water.

[Guy] How long
does it take to cook
in the pressure cooker?

[Patricia] About 20 minutes.

[Guy] And the difference
between fresh-made
black bean like this

and something that came out
of the can, is night and day.

-For sure.
-[Guy] All right.

-So, the beans are cooked,
but not seasoned.
-Yes.

-[Guy] Okay.
-[Patricia] So, we start
with some cumin--

[Guy] Black pepper, the salt,
and the roasted garlic.

-[Patricia] Sofrito.
-[Guy] Green onions.

-[Patricia] And cilantro.
-[Guy] Okay. We mix that up--

-We have a pot
for service.
-[Guy] Beautiful.

What's the next step?

Coconut rice. It's not
a traditional thing
in Venezuela.

We just wanted
to make our twist.

Garlic cloves, onion.

-Just one big onion?
-[Patricia] Yeah.

-The rice.
-[Guy] Coconut milk.

[Patricia] Some water. Mix it.

The last thing we have to do
is make the arepa.

Yes. First, the water.

[Guy] Little bit of salt.

[Patricia] Corn flour,
mix it by hand.

You gotta transfer
some love in it.

Let it rest a couple
of minutes.

Then we shape it.

And put it on the flat top.

-Seven minutes on each side.
-Seven?

-Yes.
-We're ready to plate.

Sweet fried plantains.

The avocados on the side.

Rice, beans in the mold,

[Guy] Get all fancy
with the presentation.

A little bit.

Some michada.

Pickle over and cilantro
to the beans.

Toasted coconut on top
of the rice, green onions.

Finish the plate
with the arepas.

-Enjoy!
-[Guy] And there you go!

[upbeat music playing]

That's good rice.

Nice and rich

from the fattiness
of that coconut milk.

Right amount of sweet,
right amount of salt.

The beans add a really
delicious texture.

Mechada's great.

Really good beef flavor.
Not overly salty.

The arepa's
like a tamale. Fantastic.

Your arepa pabellon criollo.

The beef is amazingly
seasoned, really juicy.

The beans are right on point.

Super soft.

It's so good!

Was it like your mom made
when you were a kid?

-Oh, yeah.
-Even better than my mom.

And scratch-made.

Yeah, absolutely.

[Patricia] Table three
is ready!

Empanada and arepa.

It's really hard to find
places that serve gluten-free.

We are a 100 per cent
gluten-free.

-Really?
-[Patricia] Yes.

[Guy] Because you're making it
with the corn.

They really take care
of your health.

And the food is always
delicious and appetizing...

[Patricia] Pataconwich!

The pataconwich is a sandwich

that you can't find
anywhere else in the world.

[woman 1] Green plantain.

And they put it
like a bread...

So, so good!

What are we gonna make next?

[Patricia] Chicken
for the pataconwich.

So, a little bit of salt,

-Black pepper.
Very simply seasoned.
-Yeah.

-[Guy] What temp, how long?
-[Patricia] Overnight, 275.

[Guy] And then we're gonna
shred it later.

[Patricia] Then we finish it
on the flat top.

-What do we have next?
-[Patricia] Cilantro sauce.

-Okay.
-[Patricia] Oil,
mayonnaise, cilantro,

green onions, lemon juice,
a pinch of salt.

Let's start blending.

-How's it?
-Delicious now.

-It's gonna be
even better later.
-Thank you!

-[Guy] What's next?
-[Patricia] The coleslaw.

Mayonnaise, mustard,
lemon juice.

We mix it.

And then we add cabbage.

Now we're gonna make
the plantains.

[Guy] So, you peel these off,

drop this in the frier
and then we press them.

-And then we go back
to the frier.
-[Patricia] Back to the frier.

Seasoned with
a little bit of salt,

and some garlic powder.

Then we add chicken.

[Guy] Okay, some slaw.

-[Patricia] Cilantro sauce
with some arugula.
-Got it.

-[Patricia] More.
-More of this.

Some peco.

[Patricia] And we top it up.

[crunching]

I love green plantains
and tostones.

I love the texture,
the shredded chicken,

the fresh veggies
inside of it.

That cilantro sauce in there
with the green onion?

I could even go for a side.

We have it for sale.

If you want it side, for sure.

I want a gallon,
I don't want a side.

It's really what takes this
to the next level.

Mm!

[Patricia] Chicken pataconwich
is ready, Sam!

Everything they put inside,

was an awesome
complement to everything!

The cilantro sauce is like
we used to have in Venezuela.

-It's amazing.
-Every bite that I take
is just like...

"Mm, I'm home."

[Guy] Have you been
to Venezuela?

-More than once, yeah.
-How does this compare
to what you had down there?

[man 1] Just as good,
if not better.

Cheese empanadas
are ready for table three!

You feel in heave
when you come here.

[Guy] In a tiny little place,
this has got
a lot of big flavor.

I'll take this to go.

So, that's it
for this road trip.

But don't worry!

We've got plenty more joints
to find all over this country.

I'll be looking
for you next time

on Diners, Drive-ins
and Dives.

I kinda gotta do my show
for a second.

I've been letting
you run, bro!

-I've been letting you run.
-[Jason speaks indistinctly]

I'd have never
shut up this much

on my own show.

This is hysterical!

[laughter]