All language subtitles for Diners.Drive-Ins.and.Dives.S48E04.1080p.WEB.h264-FREQUENCY[EZTVx.to]

I'm Guy Fieri.
We're rolling out

looking for
America's greatest...

[all]
Diners, Drive-ins and Dives!

[all cheering]

[Guy] This trip,

we're discovering
dynamite dishes...

-Bro.
-Yeah?

...in some surprising spots.

This is where
the magic happens.

Like authentic Mexican
up in Canada.

Tons of tradition
inside of this.

A British escape next to
a Colorado airport.

All right,
I'll try the rest of the menu.
Go ahead and start.

And culinary masterpieces...

You take what's ordinary
and push the boundary on it.

...tucked inside
a Memphis art museum.

My flavor jets are just...
[imitating an alarm]

That's all right here,
right now

on Diners, Drive-ins
and Dives.

You know, on Triple-D, I have
been to some funky joints

to get some delicious food.
Let's see.

I've been to a gas station.
I've been to
a cell phone store.

I've been in a schoolhouse.

I've been in a school bus.

But, today, this is a first.

I'm at a museum
here in Memphis

at the Memphis Brooks
Museum of Art.

No, I'm not going to
some little coffee shop

to get a blueberry muffin.

No, there's a couple in here

that I hear are doing
sandwiches to the next level.

I hope you're hungry.
This is Loaf.

We're in an art museum.
Gotta be fancy.

It's always just
explosions of flavor.

[man] Tomato Tomate for Curly.

With roots in Memphis,
but also inspirations
from around the world.

We've got a chicken parm
and a carrot caprese for Yoni.

You're gonna see some food
like you've never seen before.

[Guy] And Kale Carmon and
his partner Sara Shivani's
route to get here

wasn't exactly normal either.

How'd you guys end up
here in the museum?

This is the weirdest thing
I've seen.

Weird, but cool, right?

-Oh, cool. No question.
-Yeah. Okay.

We were literally just sitting
in the food truck one day.

They invited us
to come in and do this.

And I was like,
"Y'all have air-conditioning?"

And they were like, "Yeah."
It's like, "Okay, cool."

Is there indoor plumbing?

It's such a privilege to
come across food like this

that has so much creativity.

[man] Things that
we're familiar with,
like chicken sandwiches,

and then they add in
Chinese flavor.

[Kale] Sichuan pepperjelly
for Suze.

-What are we makin', Chef?
-[Kale] Our Sichuan
pepperjelly sandwich.

We are gonna
brine the fried chicken.

We got salt, pickle juice.

A little bit
of shio koji brine

-gives it just a hint
of funkiness.
-Yeah?

Buttermilk right here.

And boneless skinless
chicken thighs.

-Yes, sir.
-[Guy] And how long
are we gonna let this brine?

For about 24 hours.

All right, we're making
Sichuan pepperjelly

with some dried apricot,
canned apricot,

just a little bit of
white sugar.

Fill it with water.

Coriander,
orange Sichuan peppercorn.

This is the red
Sichuan peppercorn.

-Can I try the green?
-Green Sichuan peppercorn.

My whole tongue
is numb right now.

-Salt.
-[mumbling] Just a little bit.

[Kale] Aged Kimlan soy sauce,

-Zhenjiang vinegar.
-My tongue's still numb.

And we let it cook down
30 minutes to an hour.

-[Guy] Then after that?
-Blend it up.

Got it. Chili crisp,
walk me through it.

We start off with crispy
fried shallots and garlic,

sunflower seeds,
Chinese-style chili flake.

-Okay.
-Just a little bit
of cinnamon,

ginger powder,
ground star anise,

coriander powder,
orange Sichuan peppercorn,

red Sichuan peppercorn,

and the green
Sichuan peppercorn.

See how I didn't fall for
the "taste the peppercorn"
story again?

-You only taste it once.
-My tongue just came back.

[Kale] We do the hot oil.

This is the first time we've
made chili crisp on Triple-D,
just so you know.

-Sweet!
-You get a merit badge.

[Kale] And then once it gets
just below 250,

we'll add the black sugar.

-What's this black sugar gig?
-It's like an unrefined sugar.

I'll get a container so I can
take some of that home.

Please. Soy sauce,
Zhenjiang vinegar.

All right,
so this'll cool down.

-What have we got left to do?
-Dredge the chicken.

This is just flour,
cornstarch,

garlic powder and salt.

-Fry at 350?
-We do like a par-fry
at 330 degrees,

we put it in the fridge,
it gets a little stale.

When you throw it back in
at an incredibly
high temperature,

all that staleness just turns
into like crunch, crisp.

[Guy]
Let's build this, brotha.

[Kale] Pepperjelly,
chicken thigh,

garlicky aioli.

And we mix the chili crisp
into the aioli,

a bunch of green onions.

My flavor jets are just...
[imitating an alarm]

Packed.

-Bro!
-Yeah?

[Guy] This has what
I want chili crisp to have.

Great heat.

The cook on the chicken
is, like, textbook.

It's the fridge-hold that
takes you to the next level.

-That's lights out.
-Sichuan pepperjelly chicken.

It's a really great sandwich.

[man] Classic Sichuan spice
in combination with

some of the best
fried chicken around here.

Mixed with this pepperjelly,
it's a beautiful marriage.

This is not
like a normal thing.

Museums
don't have restaurants.

Everything in Memphis
has a restaurant.

-Yeah.
-Everything?

[Sara] Honey gold.

-You work here.
-I do.

And what type of art is it?

You're gonna see art
from ancient history

all the way
to contemporary art.

[man 2] The Brooks brings
people to Loaf

and Loaf brings
people to the Brooks.

[Kale]
Chickpea salad sandwich.

I have
the chickpea salad sandwich.

I can definitely tell
the freshness.

I take it that these chickpeas
were rehydrated.

Yeah, we cook 'em with just
a little bit of baking soda.

Cucumber, salted lemons,
finely-mandolined garlic.

Got some green onions here.

Little vegannaise, tahini.

Bro, you are
flavor-bombing this thing.

[Kale] These are shallots,
fresh dill,

a ras el hanout spice blend.

Definitely taking it African.

[Kale] Lemon zest, some
fresh-squeezed lemon juice.

[Guy] A little salt and
a little bit of olive oil.

Mmm-hmm. Mix everything.

And I usually let it sit for
about an hour in the fridge.

Do we do a side with this?

[Kale] Falafels are the big
vegan menu item.

So you're just gonna bust out
some falafel now?

Yeah. Garlic, green onions,
parsley, cilantro,

salt, cumin, coriander,
and white pepper,
lemon juice.

Blend all this up
into kind of a little pesto.

It's about 40% chickpea,
60% black-eyed peas.

[Guy] Really? You're much more
aggressive than I expected.

[Kale] Scoop it out and
drop it right in the fryer.

Then we make a zhug
with collard greens.

-A what?
-It's like
a pesto-y hot sauce.

-Olive oil, some...
-Serranos.

Serranos. Garlic.
Blend that up.

Cooked-down collard greens.

Add a little bit of
the pot liquor in there.

Cumin right here, coriander,
cardamom, lemon juice, salt.

There's a lot goin' on
there, buddy.

[Kale stammering]
Let's fly the fra--
Fry the fra-ruffle--

Let's fly the-- Let--
Let's just cook it.

Yeah. Texas toast, arugula,
chickpea salad, green onion,

hit with some bread,
side of our falafel.

There's a lot of flavor
in that falafel.

Look how gorgeous that is.

There are little flavor
explosions happening.

Boom, you get a little
snap of some cucumber.

Boom, you get a little
raw garlic.

You take what's ordinary
and push the boundary on it.

I mean, it's a really big
flavor profile.

-Well done.
-Thank you so much.

Vegan chickpea salad sandwich.

It's creamy, but then
every so often, you get spice.

[man] My favorite part about
the falafel was the zhug.
It was fire.

What's your favorite thing
on the menu?

-Chickpea sandwich.
-Mind-blowing
chickpea sandwich.

Carrot caprese for you.

It's a very unique situation.

I don't know
where they're gonna put it.

Seriously. The statue of you.

-[laughing]
-It's gonna be right out
there on the lawn.

[Guy] Up next,
a multi-generational gem
up in Calgary...

Once I heard the story
about your dad

and about you and how this
was passed down, I said,

"Okay. I gotta go
check it out."

...putting out all kinds of
mouth-watering Mexican.

It's just a flavor bomb
in itself.

So, I'm here in
the Bowness neighborhood
of Calgary, Alberta,

to check out a restaurant,
and you're gonna love this,
three generations.

And what kind of restaurant
are they runnin'

up here in Calgary, Alberta?

Go ahead,
talk amongst yourselves.

No, not Chinese. Of course
there's always great Chinese
up in Canada.

No, no, not French 'cause
that's too easy. Come on.

You're right. Mexican.

Mexican in Canada?
Are you kidding me?

Welcome to Salt & Pepper.

[man] Fish tacos, please,
on the fly.

To me, it's the most
authentic Mexican food.

The flavors are unmatched.

Beef fajitas.

The three generations
are amazing.

We have Alex and Alex
and Silvio.

[Guy] It's the grandfather-
father-son trifecta,

and they've been
giving Canadians

the flavors from
Silvio Solano's homeland

since he opened in 1988.

Where are you from originally?

-Oaxaca.
-What kind of Mexican food
are we doing?

Most of it traditional.

From all over
the Mexican world.

-You're taking the best
from around Mexico.
-Exactly.

I've had almost everything
on the entire menu

and it's always changing, too.

Chilaquiles pick up.

I had the chilaquiles today.

It's like
a corn chips casserole

with some melted cheese

and pickled onion, too.

Magic on a plate.

-What are we making now?
-Green chilaquiles.

Start with a mirepoix.

Is this a stick?

Yes, it is.

[laughing]

-[Guy] Tomato sauce.
-Cayenne.

Oregano, salt and pepper.

-Garlic, chili powder,
cumino and...
-Sí, Señor.

Turmeric.

[Guy] And this right here
is just cooked chicken thigh
and breast?

-That's right.
-This will just start
to shred apart

as it cooks inside.

Right, and that's why
we use this.

'Cause if we use the, like,
metal spoon,

it'll start cutting it up
too soon. That's why.

[Guy] How long are we gonna
let this stew down?

Twenty-five minutes.

Add just a little bit
of water.

[Guy] And that's all
she wrote.

[Alex] For the chile verde
sauce, we blend onions...

Grilled garlic and jalapeño.

[Alex] A lot of cilantro.

And then the tomatillos
that have been grilled

and then boiled
in a little bit of water,

so all that juice
goes in together.

-All the flavor.
-That's right.

-[Alex] Pepper and salt.
-And a touch of water.

Uh, what do we have next?

[Alex] Very basic cheese.

We've got the milk up to temp.

-What temp?
-100 degrees.

-Lime juice?
-Lime juice,
a little bit of vinegar.

[Guy] Let this curdle and then
we're just gonna separate it.

[Alex] Squeeze out
any last liquid

-and add salt.
-Let it rest

-to be ready for service.
-Yes.

[Guy] Let's see this.
Your butter's on.

A little cilantro
and onion mixture?

Interesting. Haven't seen
this happen.

[Alex] Chicken,
and then the salsa.

-And then the tortillas.
-This is when
the magic happens.

So you take these chips
and you dump 'em
right into the salsa.

Toss this around and they're
almost gonna get a little wet.

It is
a combination between, like,

a deconstructed enchilada
meets a...

-Soggy nacho?
-Soggy nacho, thank you.

[Alex] We just plate it.
Mozzarella.

And then into the salamander.

Gotta brown that cheese
a little bit.

[Alex] With beans
and rice, crema.

More of the cilantro
and onions.

[Alex] Pickled onions.

A bit of the queso fresco.

-And that's all she wrote.
-No we're gonna keep going in.

[Guy] Oh, and one chip.

-We got one.
-One crispy chip.

Bury me in this.

This is great. You get a lot
of great tang, a lot of acid.

You get, you know,
the tender chicken.

-Yeah. Excellent.
-Thank you.

The chilaquiles verde.

[woman] The chilaquiles
is my favorite dish.

The chicken is super moist

and very flavorful.

It's the spicing
and the flavors

that connect with your mouth.

-Connect with your mouth?
-Seriously.

I've been coming
to Salt & Pepper for
a little over 10 years now.

[Guy] Why is it called
Salt & Pepper?

We buy restaurant
with this name.

And you kept the sign?

Yeah, they didn't have money
to change it.

[woman] Honestly, the menu
is so great,

it's hard to pick just one,

but the combination platter
you get to try

a little bit of everything.

[woman 2] I need a taco
for the combo.

This is spectacular.

That's what I'm gonna do
for you. Don't go anywhere.

-How old are you?
-I'm not older than you.

-No, I don't believe you.
-I'm 60.

Eat more frijoles.

[all laugh]

-He's 92.
-No, you're not.

Yeah, I drink more tequila,

I live to 100.

One hundred, okay.
So, back to you, folks,

with more frijoles,
more tequila,

and more tortilla.
I don't know.

-Right.
-Ninety-two?

Welcome back. Triple-D hanging
out in Calgary.

-People in Calgary
are Calgarian?
-They are.

Calgarian. It's very noble.

Which is the story
of this family.

His pop comes from Mexico.

Here to Calgary in the '70s.

You have your kids now,

and the three generations
are running this joint.

Salt & Pepper.

I'm Mexican.
I know about Mexican food.

When I try
the food here, I say,

"Oh, my God, this is amazing."

The combination poblano.

[man] I got
a combination plate,

which had chile relleno,

enchilada with mole,

and carnitas taco. I love it.

How we starting
things off, Alex?

-Carnitas for the tacos.
-Okay.

Pork shoulder cuts,
black pepper,

oregano, cumin.

Garlic powder. Canela.

-Sì.
-Huh?

-Huh?
-Muy bien.

I don't know how
to say "clovalito."

-Clavos.
-Clavos.

-Onion, garlic.
-Orange.

-Lime juice.
-Cola with the sugar.

Lard and salt.

And hit it with the liquid
and braise it?

-Exactly. Yeah.
-Okay.

This manteca we've been using
for about a year-and-a-half.

[Guy] It's just a flavor bomb
in itself.

-Slow roasted for how long?
-Three hours.

[Guy] Then take it
off the bone

to separate the fat,
shred the meat.

[Alex] We add a little bit of
the juices from the marinade.

[Guy] What are we gonna
work on next?

We're gonna do the mole
that goes on the enchilada

on the combination platter.

[Guy] And the enchilada
is stuffed with the chicken
that we made

-for the chilaquiles.
-Exactly.

-Starting to figure
this guy out.
-Wow.

[Guy] Little oil.

-[Alex] That's a mole paste.
-Got it.

Cocoa powder, sugar.

And tomato, water.

-Paprika, garlic powder.
-Canela?

-With the little string
so you can find it.
-That's right.

[Alex] Black pepper,
Mexican chile powder,

ground cloves, cayenne, cumin.

-Bay leaf.
-Chicken baste, salt.

-Give it a lot
of volume of water.
-More water to that.

[Guy] We're gonna let this
cook down how long, Chef?

[Alex] Three hours.

Next is the chile relleno?

-Yes. We're gonna make
the tomato sauce first.
-Got it.

-Oil.
-The mirepoix.

Tomato sauce, water,
and then pepper, salt.

[Guy] Granulated garlic.

-Ground clove.
-Cloves.

[Alex] Paprika and oregano.

-[Guy] Sugar.
-Cinnamon sticks.

Gonna stir it up and then
we're gonna let it simmer.

Oh! New stick!

-No, it's...
-Big one.

[Guy] Let that cook down.

Last we gotta do
the chile relleno.

Okay. Our peppers have been
peeled and de-seeded.

Mozzarella.

[Guy] Dipped in
a little bit of flour.

So we're not
deep-frying these?

They were deep-fried before
just to get the blistering.

But now we're gonna do like
a pancake on the flat top.

-Dip it in the meringue.
-Really?

And it doesn't
take down the puffiness?

[Alex] Uh, as it cooks
a little bit,

it actually keeps them firm.

Then we fold it over,
and then again.

Let's bring it together.

This is the chicken filling
with the tortilla round it

for an enchilada.

-The chile relleno.
-And the carnitas.

[Guy] The mango salsa.

Pickled onions.
The tomato sauce.

And the chile relleno.

Crema, cilantro.

And then a little bit of
the mole on the enchilada?

Then some sesame seeds
that have been toasted.

The cheese.
What are you gonna do?

[taps fork rhythmically]

It's not a big, round platter

covered in cheese,
a bunch of sauce.

It really makes you think that

each one was
individually made.

Chile rellenos.

I love this grilled style.

And that's a really good cook
on a carnitas.

You get the citrus,
and you get the clove,

and you get all that garlic
and onion.

Everything coming together.

Tons of tradition
inside of this.

Combination ready.

The carnitas taco, it has
the real Mexican taste.

Mole is absolutely fantastic.

I like the combination
of everything together.

But the chile relleno is my
very favorite. It's delicious.

Guacamole going, please.

[man] A lot of other places
you go to,

it's all spicy
and a whole lot of garlic,

which you don't get here.

A dish you can actually taste
all the ingredients.

-[woman] Yes.
-[man] You can taste it all.

This is the spot you wanna
be at. Absolutely amazing.

Once I heard the story
about your dad,

and about you
and how this was passed down,

I said, "Okay. I gotta
go check it out."

-And it was a great visit.
-Thank you.

Coming up...

A real-deal British pub
in Broomfield, Colorado...

Wow!

...serving up the spirits...

Tough job right there, pal.

-...sweets...
-That's great.

...and a sandwich staple.

Spot-on corned beef.

I'm here in Broomfield,
Colorado,

right between Denver
and Boulder to check out

this restaurant
that's connected to an inn.

Well, see,
it was an inn first.

Then they said,
"Well, we gotta have a pub."

If you're gonna have a pub,
you're gonna have
a restaurant.

So, I gotta check it out.

This is Burns Pub
and restaurant.

Fire, table one,
shepherd's pie.

-A great local joint.
-Wow, awesome.

It is awesome.

It's what you would expect
to find if you were in the UK.

[man] Fish and chips.

[Guy] Do you walk
and feel like

-you're kind of transported?
-Oh, for sure.

[Guy] That feeling comes from

London-born chef Tracey Scalia

and her brother Jonathan Odde,

who set out to create
an escape to Britain

right next to
a little Colorado airport.

So, how did
the business start?

My father and mother
purchased it as an inn.

I actually started the pub.

Tracey came on
shortly after that.

Our whole point was to show
Americans that British food is

better than the reputation.

What are we gonna make today?

Our signature Reuben.

Reuben, table two.

[man] The Reuben, it's really,
really thick-cut corned beef.

It melts in your mouth.

[woman] The chips,
really crisp on the outside,

soft inside. Really good.

[Guy] Walk me through this.
I loved corned beef.

So, with the brine, add salt
to our pot of water.

-Brown sugar.
-Some brown sugar.

Aerating salt, cinnamon.

Bay leaf, allspice.

-Mustard seed.
-Mustard seed. Nutmeg.

Ginger, ground black pepper.

Steep, 15, 20 minutes.

-And then you'll hit it
with the ice to cool it down.
-Yes.

-How long's this
gonna brine for?
-Fourteen days, actually.

-Really?
-Yeah.

[Tracey] So, we're gonna
rinse 'em.

Add a little bit of pepper.

This is instant coffee.

[Guy] A bunch of beer.

-[Tracey] We use a stout.
-Okay.

Plenty of whiskey.

[Guy] I've made
a lot of corned beef,

and I have not
put whiskey. Wow!

Does your brother know that
you're blowing through
the inventory

-like this?
-[laughs]

-And some water.
-We cover it with foil

-and then we cook it
for about four hours.
-All right.

We're going to make homemade
Thousand Island dressing.

Mayo, ketchup.

-Pickle relish, lemon juice.
-And some salt.

And then stir it up
and it's ready to go.

So, chips.
Super-important in Britain.

After they've
soaked overnight,

we blanch them at a little bit
lower temperature

-and set 'em aside.
-Got it.

-Ready for your sandwich?
-Yes, Chef.

Corned beef's ready to go.

[Guy] This is really brined.

Texturally,
there's a difference.

[Tracey] Put this on here.

Bread, do a little bit
of butter.

Pop it on the grill.

A little bit of water
to keep it moist.

Kraut. Two pieces
of Swiss cheese.

Take our Thousand.

Once that's all melted,

we just pop it right here
on the sandwich.

Cover that bad boy up.

Chips are good.

Toss 'em in a little bit
of kosher salt.

There you are.

That's a really good
corned beef sandwich.

You put it
on that brine long enough

that it really did
pull out the moisture

so you get, texturally,

spot-on corned beef.

The fries are authentic.

-[groans]
-[chuckles]

Buttering up the bread
for the Reuben.

It's awesome.
It's an amazing classic.

[woman] When you bite into it,

you're just savoring
every little experience

in your mouth.
It's just really good.

[man] You can have your meal,

you can have
your after-dinner drinks.
What more do you need?

[Guy] How many
different whiskeys?

[Jonathan] There's close
to 600 whiskeys.

Tough job right there, pal.

-Yeah.
-Tasting those and...

-Man, I tell you.
-Wow.

Am I gonna be able
to put this on the menu?

Let me try some more of that.

It's hard to get out of bed
every day. Yeah.

How many whiskeys
have you tried?

-[friend laughs]
-Fifty-ish.

[man] I came the first time
for the whiskey

and I keep coming back
for the food.

[Jonathan] Sticky toffee
pudding here.

The sticky toffee pudding,
it's really, really,

like, a good balance of sweet

and a little bit salty.

It's got
this beautiful soft texture,

and kind of crispy
around the edges.

It's really good.

-What are we making?
-We're making

a traditional
sticky toffee pudding.

All right, let's see it.

We start out with butter,
brown sugar.

Once those
are creamed together,

we add molasses,
vanilla and...

-And soy sauce.
-[record scratch]

[Tracey chuckles]
And dark corn syrup.

-Baking powder and some flour.
-Got it.

I use dates. You chop 'em up.

Baking soda
with boiling water.

Once they're soft,
I pulse them a little bit.

So that's where the sticky
kinda comes from.

[sucks in, exhales]

Grease 'em up good.

Fill 'em about two-thirds way.

Bake it at about 350

-for 35 minutes.
-Got it.

-So, we're gonna make
custard now.
-Oh.

-Half-and-half.
-Okay.

Sugar. Once that's dissolved,

we add a little bit
of vanilla,

and then
we'll whisk in egg yolks.

Then we make the toffee sauce.

Melted butter, brown sugar.

I boil it a little bit.

Add the cream at the end,
turn it off.

-All right, now we have the...
-Okay.

...sticky toffee all baked.

Toffee sauce.

And then custard
around the edge.

Powdered sugar. Good to go.

[Guy] This little side here
where it's caramelized,

kinda gets
a little stick-to-your-tooth,

-candy-ish.
-Mmm-hmm.

[chuckles]

It's the molasses.

It's the tackiness
of the date.

Even though it's got
a sugary toffee sauce,

it has a maturity about it.

It's not a cheap sweet.

That's great.

Sticky toffee pudding,
please. Patio.

Have you had this before?

-Every night.
-Mmm-hmm.

It's really good.

Really nice texture.
It kind of falls apart

a little bit on you
with the syrup.

That makes it nice and moist.

Chicken tikka masala.

This is the place
you wanna be.

Definitely one of a kind.

All right, I'll try the rest
of the menu. Go ahead, start.

-[laughs]
-Yorkshire pudding?

We only run that as a special.

-I'm not special?
-[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.

-Doctor?
-Doctor.

-Gentlemen.
-Doctor.

Doctor. Doctor.

-Doctor.
-Doctor.

Doctor.