Diners, Drive Ins and Dives 2007 Season 16 Episode 7

Panda I'm Guy Fieri and we're rolling out looking for America's greatest diners drive-ins and dives this trip hey kids the Camaro's reason this is just everybody playing together from land to sea how do we start this in Olympia Washington I'll tell you transferred are the brewpub parents suds with house-made specialties holy cannoli in Kitty Hawk North Carolina the seaside tradition a hundred thousand people a summer reeling in tourists and locals alike when it's good the locals know and in Syracuse New York the underground joint that's cool serving up homemade twist do you sleep upside down burka eyes on tradition who came up with this crazy idea me cracked let go right here right now on Triple D you remember the Bureau limpia Olli and that tagline it's the water I'm in that town Olympia Washington so when you show up to a town like this what are you looking for a great brew pub but not just a great brew pub one that has great food the place I'm told to check out is right here at fishtail they are as far as a variety of selection it's really the best place to go it's been Olympia's go-to spot for craft beer since 1993 how many different types of beer do you guys make we're making about 20 on average and then we do our seasonals a special one else all the time and to pair with brew master Brad shells high in suds pump manager max de Charney knows the food's got to be off the hook too we're brewing craft beer so we want to have craft food and people here they want to eat some good food if you're gonna drink that kind of beer you should have that kind of food exactly so chef Karen Lewis crab cannelloni is going local we really feel like it's a good flavor of the Northwest with fish and chips made from Alaskan cod and northwest russet potatoes - a clam steamer sourced from nearby Hood Canal or a crab cannelloni stuffed with alaskan bay shrimp and Dungeness crab straight out of the Fugit sound crap cannelloni it's just delicious how do we start this first of all I puree my face shrimp don't know about this it's like shrimp cotton candy yeah hey kids so now we take the shrimp cotton candy when we gonna do that shrimp Ice Ice Baby we go with the Dungeness crab yeah I like lemon zest then we have nutmeg some parsley okay layup sauteed shallots you smell cannelloni by the way CNN e l yo grol oh yeah April is what you're gonna use for your pasta nice when I started making it I used pasta sheets but and they were too thick for this texture this is a thin texture but when you get some of those pasta sheets and they swell up they're kind of like the thickness of a lasagna okay so what's gonna happen now ricotta cheese and Parmesan excellent sound some gloves some gloves I play with my food you play with your food you want to break up the crab but you want to leave it so you can still have sex your answer nobody bust out need to share I need three of them chop chop so here's the thing when it comes to these skins make sure that you keep them cool and make sure that you keep them from drying out because they are pastas whoa holy cannoli yeah that's - you got this down to a science girl well I'll tell you how that spring up okay now what kind of an ass mm-hmm that's good I was scared and now I'm gonna make the roasted red pepper sauce for the camel oh nice garlic butter and heavy cream and then we have roasted red peppers so the roasted red peppers are pureed okay once it gets really hot I add the parmesan a little bit of time until it gets thick so basically this is an alfredo with roasted red pepper sauce very nice and that's gonna go over the top nice nice so goes in the oven for how long about eight minutes awesome all right so now what are you doing I'm gonna go ahead and garnish it with a little bit of Parmesan cheese because you can never get enough that a little green cuz you need your vegetables when you come to the Great Northwest and you hear all this talk of the seafood you expected you're gonna find places that are doing like real-deal super seafood dishes that seafood I mean you got tons of shrimp in there tons of crab there's a little bit of she used to bind that but the ratio of seafood to cheese and I think it's about 3 to 1 that really is Alyssa's great dish so I had to surf and we come back to fishtail brewpub in Olympia now fun begins I'm going in for the turf triple D's hanging at the fishtail brewpub in Olympia Washington Paco's where they're combining award-winning beers with righteous down-home cooking uncle all served up in an atmosphere I'd call homey everybody is kind of at home here people from government offices to college kids but there's one thing from home you won't find here will have many TVs so there's always good conversation who do you guys talk to each other great conversation house brewed beer and a killer meal like this pub grub classic bangers and mash Karen's cranking out from scratch let's make bangers okay we're going to grind some pig you say it with such enthusiasm we're gonna go one time two times this is the kind of grind we're going through this nice coarse grind that's what we want and we'll mix it with the seasoning and stuff it right hit it we're gonna add the breadcrumbs which is a mix of sourdough and marble right ooh nutmeg mace mace is the outer skin of the nutmeg fresh sage fresh marjoram and fresh thyme times one of my all-time favorites yeah I love thyme pepper paprika lemon zest so then I've got eggs a little bit of water a little bit of water you'd like to put that extra moisture in there if you can now the fun begins doctor doctor doctor doctor to thoroughly mix all of this you want to get it so that it's so combined that it looks like one piece of meat can we have some meat mixing music hit it you're really getting into it now yeah okay so we got that mixed it up now we're gonna take it we've got some soap casing in there some hog casings okay all right here we go we're gonna pack the meat into the hopper okay put the casing on and it's good to have water on the sheet pan who doesn't stick ya can hear it come on there we go we go can we do the crank good sure it's like I look out in the kitchen okay so what's gonna happen now I'm gonna tie tie it off okay see you twist measure that one off what exactly is going on edge juncture this is called a traditional butcher's tie huh okay so the idea is that everybody's didn't link together so when you go and hang at the smokehouse you would hang it by this combined group so everybody's supporting each other that's right dig it so we'll let this cure for 24 hour 24 hours and then we'll blanch it in our beer what kind of beer is that its organic IPA okay next we're gonna make the roux for the gravy a little bit of olive oil this is a flower that's got salt pepper paprika and we use it for our beer batter okay and the beef sock is made in-house roast the bones the whole giddyup giddyup I like it now low beer what's beer if mrs. Hefeweizen Hefeweizen and how long do the sausages take back there takes eight minutes to cook there and then we put them on the grill for about five minutes go a nice little crust to him oh yeah okay and that's my gravy okay well we're dishing up we have our bangers marked and the gravy we made and a little fresh parsley that's my bangers and mash hmm very floral I've got lemon that comes through no nutmeg on the backside of nothing ie this is a really nice consistency of the meat hmm good tasting you definitely get a lot of that beer coming through and then a little grill to it so it's not just a boiled sausage or the gravy come on check that out impress me check up deliver Thank You Damon aqua it's fresh and it's prepared right gives me everything I need it's fantastic the service is great and we've made a lot of our friends down here we're here all the time and we really enjoy it nice guys thank you congratulations next space we're headed to Kitty Hawk North Carolina Chuck Chuck Chuck we're a summertime institution what do you know about risotto sir is serving up the sea ah one of the things I love about Triple D takes me to big cities takes me to small town it takes me to historical landmarks this is Kitty Hawk North Carolina you know Kitty Hawk the Wright brothers is where aviation started I mean it's incredible what else is incredible a hundred years later this restaurant is serving over a hundred thousand people a summer this is the black pelican shrimp right it's my favorite place on the beach it's got just about what everybody would want what a place down here hey y'all here you go it's real deal for the absolutely fresh always tasty chefs very creative that Chef Jason Smith shrimp app' who like the Wright brothers has a bit of history here well I started out here when I was 16 doing the steam bar we got bands for the pork shank after years of honing his craft elsewhere table tan up he came back to the place locals love it's got a little bit of everything cowboy burger up whatever you want they've got it what is it everybody says are you gonna blackball can you got to have that Sitrus berries Mary Bryan chicken citrus rosemary brown chicken a life of combination of flavors with the citrus background and whatever that glaze is is that all right so we start with our Airlines chicken breast into our brine and pan garlic first garlic whole rosemary stems in there pepper for case your salt a bunch of it and then we have screening lady sugar white sugar okay we got a launch we're gonna throw the whole Warren generic we're gonna go ahead and and squeeze some juice in also just make sure there it up thank you sir limes water good how I'm just gonna brine usually bout 24 hours is nice let's chug chug yeah like to do the skin side down that's really the main side we're gonna mark for presentation purposes for chicken stock on homemade chicken stock yes right course it is put in the convection oven 500 degrees so we're gonna get our smoked gouda mashed potatoes oh love from cougar did demi gosh give me glass we'll do that around the bowl this is not what I expected to find in a seafood restaurant or well you have to serve chicken to everybody there's always a chicken eater chicken eater there's our chicken breasts you've got the grill marks nice caramelized and then we top it with our saute of baby spinach mushrooms oven roasted tomatoes and feta cheese that's the citrus very chain look apps how juicy that chicken is we don't want anybody to take you know first seat in the orchestra on this I mean this is just everybody playing together spinach mushroom tomatoes the demi-glace the smoked gouda mashed potatoes and the citrus brined chicken got the Wright brothers had some of this but it's a guess what we flew oh and you gotta try this it just ride chicken over it's black talking citrus chicken up nothing is overstated on it's very delicate it's a very nice blend of the seasoning and a sauce there's something good going on here it's my home away from home there's a lot of the same people here and I think the visitors like that too I would think the locals which deer so far away from the tourist area now listen when it's good the locals know and one thing locals here know about you got it seafood they use shrimp from here than yours' cops everything from here is from here and when it's combined with an Italian favorite you've got a black pelican class watching fisherman's Rizzo huh what do you know about risotto son well I know quite a bit about okay give me the beginning there were no sweat the onions now we go to beautiful a boreal rice all right I need to cut this rascal open my job this work is fish night but we'll come back alright so we'll pour it in there Borya all right so we'll toast this all down it's some garlic in there we'll start hitting it with the chicken stock what's just speak when we put that in just to fully cool it gives a nice color sweetness Spanky let's make it throw it on some sheet trays cool down that's right so the risottos done pans hot take me to the quan chi's fisherman's resented punchy's fisherman's general we're going to start out with chopped bacon sea scallops shrimp the reason we call it wan cheese potatoes because of these scallops come in from bored watching the port of one cheese yes but to build a little crust yeah what else gonna go in the dish so we're gonna go with tomatoes spinach won't crab put the risotto in the pan now then we're gonna add our chicken stock and let it simmer all right butter and cheese is it lit up at arms on that we'll just finish creaming it up real good nice we top it with our crispy sweet tea girls that's all she wrote that's all straight well the risottos is nice and tender the fresh spinach in there the lump crab the bacon a little bit of butter the shrimp the scallops I did not expect this level of food at a place that's doing a hundred thousand people the son dammit the combination of flavors is wonderful they really care about what they put out on their plates you will come back again and again and again okay great job man coming up we're headed to Syracuse New York this is a nuit from hooey we're an underground bar grill correct up is crank it out a spicy sweet success story this is the Paul Bunyan fajita water you know what diners drive-ins and dives we have found some funky joints in some very unique locations I'll see you on a repair shop a carwash I mean even in a school bus so I'm here at Syracuse New York an armory square and I'm not that surprised to find out that there's a brewery restaurant that's got subterranean and it's located in an old pickle warehouse this is at fire Brewing Company you Bentley burger empires ugly a local favorite the atmosphere is fun the beer is fantastic big man move up there's definitely items in the mini view but I don't think you'll find anywhere else very eclectic but it's all very good plating up Cepeda chicken and it's all from the mind of owner david koepp mesquite sweet fires three minutes a self-taught chef who left a money-making career back in 94 to pursue his passion I was doing a lot of lease negotiations with restaurants and just fell in love with the restaurant business so long with head brewer Tim but these guys are pairing unique beers with eclectic recipes like this crazy gumbo of Cajun and tex-mex state fire Sunita's they are unbelievable we created something called sweet fire and what we do is we slice andouille sausage which is the fire this is andouille from hooey this is andouille from Nodine smokehouse in Danbury Connecticut we had equal amounts of brown sugar and molasses you toss this and we coat it evenly throughout and then we let it marinate for 24 hours really and it's converted the next day so we do this every day and who came up with this crazy idea me just whacked what in the wild world of sports is going on here well part of our fajitas is the marinated onions at Tucker's magical so we start with our onions sliced grilled peppers and then we make our marinade which you start with orange juice with soy sauce olive oil we have our minced garlic brown sugar black pepper fresh cilantro we mix it together and then we throw a ladle of this on top of our grilled vegetables so they just gets a little brief introduction to it like this you're good to go and then heat them up at the ready go correct I like that all right so we got the sausage I'm gonna bring those up to temp get them nice and warm then we're gonna finish them in the salamander peppers and onions decided that says a player you want them on the cereal box sizzle sizzle break them down just a hair we're gonna caramelize the sugars into the meat it's gonna put this little black edge right around the outside of each one of the sausage rings all right so saachi's looking good get that right there we'll get our under liner the Paul Bunyan fajita platter how many is this four six or 12 this is a one sir one person here put a little shredded cheddar jack we sell it that's it all right all the little things marinating it molasses and brown sugar roasting the onions and the peppers and then adding the citrus marinade all those little twists make it something that you probably haven't had before sweet eat crunchy veggies soft tortillas yeah shall we fire fajita there are so many different flavors going on the sausage is obviously the showpiece but you know everything just kind of works together really well it's fantastic delicious the food is great and succulent everybody's taste buds are gonna be touched when they come down here Sunday brunch or sunday brew it's always on the money it's just so much fun we love it David does a fantastic job how do you put all this together surround myself with great people that's my best yeah kudos my brother so that's it for this trip but don't worry there's plenty more Triple D joints all over the country I'll be looking for you next week on diners drive-ins and dives hey listen man I'm just trying to get in the flow of things the sunglasses get that all wrong on my head come on eat it and that's way too Baywatch

Channel: Pojas Mana

Views: 155,311

Rating: 4.7578287 out of 5

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Id: VZ-3qLZvR88

Length: 19min 3sec (1143 seconds)

Published: Fri Sep 18 2015