All language subtitles for Diners.Drive-Ins.and.Dives.S46E13.1080p.WEB.h264-CBFM[eztv.re]

Hey, everybody.

I'm Guy Fieri,
and we're rolling out

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

[Guy] This trip...

-All right,
all right, all right.
-[chuckles]

[Guy] We're heading on
some tasty trips...

Take me to
the Flavortown church,
my friend.

-[Guy] ...back in time.
-What a piece of history.

[Guy] Like an Ohio schoolhouse

with a comfort food
curriculum...

That bite right there,
that's money.

[Guy] ...pizza and wings
on hallowed ground
in Oregon...

It's unconventional
but you really are
delivering with this.

[Guy] ...and in Connecticut...

There you go. Showoff.

[Guy]
...a retro diner throwback...

I'm telling you,
the folks of Stamford
are lucky.

[Guy]
...cranking out the classics.

Cooked the right way,
done the right way,
and it's delicious.

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

On Triple-D,
we have been to a fair amount
of drive-ins,

a lot of dives,

but you know
what we don't see a lot of?

Diners.

Well, unless you're on
the east coast.

So we're about 40 miles north
of New York City
in Connecticut,

and we're gonna check out
a diner.

And not just a small diner.

No, this thing
is 1,200 sq. ft.

I hope you're hungry.
This is The Stamford Diner.

Can I get another
corned beef hash?

There's not another diner
like this.

There's just a fun atmosphere,
there's a lot of activity,

but yet you feel at home.

Cannoli French toast.

[man] They have daily specials
that are unique,

and they do the classics,
I think, better than
anyone else.

[Guy] All this coming from
Ari Thanos,

a guy who mastered
turning tables

well before
he started serving tables.

I was a DJ.

I got flown down
to do a party in Atlanta.

The guy goes,
"I have a diner for sale.

Do you know anybody
who wants to buy it?"

And I was like, "I'm the guy."

-[Guy] What's
the claim to fame now?
-[Ari] Matzo ball soup.

-It's my son's favorite thing.
-I'm a matzo ball soup
junkie.

You think of diners,
you're thinking
matzo ball soup.

Kind of like
a dumpling in soup.
It's great taste.

-All right,
what are we gonna do first?
-Chicken noodle soup.

So we start with
our raw chickens,
our vegetables.

[Guy] So the mirepoix.

[Ari] Our sachet,
sage, thyme, and garlic,

and salt and pepper.

How long is this gonna run?

[Ari] About two, three hours.

All right,
let's get into this soup.

I start with Greek olive oil,
our mirepoix.

-[Guy] Gonna sweat that?
-[Ari] 20 minutes.

[Guy] The pulled chicken.

And add the chicken stock.

We'll let it simmer
for 30 minutes
and hold it for serving.

Next, we make the matzo balls?

That's correct.

Homemade chicken stock,

Greek olive oil again,

eggs, salt and pepper.

And matzo meal.

The matzo meal
is now going to absorb this.

We'll let it sit for one hour.

Are you gonna scoop it
in a measured scoop?

We are like the US mint.
We print matzo balls
equal size all by hand.

That's it.

I'm gonna get a caliper

-and they're gonna be off
by how much?
-1mm.

They'll drop down,
and then within, like,
10 minutes,

they'll start rising up.

So our matzos are ready.

So you can't come down
and get the two best ones
because I have 'em now.

The stock with the chicken
and the mirepoix.

Just thought I would
bring a caliper in
just to check 'em.

We're at 60 point.
Now we go to the other one.

Those are pretty darn close.

That is great chicken stock.

The matzo balls
are super tender.

You look at 'em
and they fall apart.

Oh, that's it.

This is textbook diner
matzo ball soup

cooked the right way,
done the right way,
and it's delicious.

Well done.

-Matzo ball soup.
-[man] The soup is amazing.

It's just got that nice broth.

I need a knife
to cut the big chunks
of chicken.

Everything melds together
very well.

-What's you're favorite thing
on the menu?
-Matzo ball soup.

This is my nephew, Holt.
He's a connoisseur.

-How's the broth there,
Mr. Holt?
-[slurps]

That's it?
You're gonna be quiet now?

This is my agent, Jason Hodes.

If you like shows I do
it's because this guy

has been the one
that's set it all up.

This is a great diner.

This is
a real traditional diner.

It's like
what we grew up with.

[woman] I really love
the nostalgic '50s feelings.

It just kind of
transports you.

Corned beef hash and eggs.

We come at least once a week.

Well, your brother
is a dear friend of mine,

but he didn't tell me
there was a whole gang of you.

[Tom] Oh, my God, hi.
You got the whole team.

-[all laugh]
-Hey. Hey, Tom.

-[Guy] What's your
favorite thing on the menu?
-[woman] Grilled cheese.

[Guy]
We know who the culinarian is.

I like the turkey sandwich.

Hot open turkey.

You come in here in August
and you can have Thanksgiving
on a plate.

The creamy gravy,
and the mashed potatoes,
and the cranberry sauce

just goes all well together.

-And now what are we into?
-Turkey dinner.

And it's available
for breakfast, too.

There you go. Showoff.

We're gonna debone our turkey.

For the sandwich
we're using the turkey breast,

and the rest we make
our turkey gravy with.

[Guy] How much turkey gravy
do you go through?

[Ari] About 50 turkeys a week
like this.

Where is the walk-in
that houses all of this?

-Eight walk-ins here.
-Most restaurants have one.

[Ari] We're gonna truss it up
and we're gonna stick it
in brine.

Water,
equal parts salt and sugar,
garlic, thyme, bay leaves.

-This will brine for how long?
-24 hours.

-Then we season it with?
-Salt and pepper.

[Ari] And we cook it to 165
for approximately two hours.

[Ari]
Now we're gonna make the stock

-for our homemade
turkey gravy.
-Dig it.

[Ari] We add our other parts
of our turkey.

-We add our mirepoix,
fresh thyme.
-Okay.

[Ari]
It's gonna go in the oven
for 30 minutes at 500 degrees,

and then it's ready
to make our stock.

-Take our heavy stuff.
-Great roasted flavor in this.

[Ari] We let it simmer
for two, three hours.

We strain it
and it's ready for gravy.

Make a roux, butter and flour,
turkey stock.

And now the roux.

So we'll let that tighten up.

-What else
comes with this dish?
-Cranberry sauce.

And we're gonna make that?

-From scratch.
-Of course we are.

[Ari]
Add our sugar, orange juice,
cinnamon, lemon zest,

-orange zest, orange slices.
-[Guy] Got it.

After, I would say,
about 30 minutes

when it gets
a little more candied
we'll add our cranberries.

[Guy] And we're gonna
let this cook down.

So turkey's done.
Cool it down a little bit.

-Slice it on a deli slicer.
-You'll reheat?

-A little butter,
chicken stock, turkey gravy.
-And just float that in.

Not cooking it,
just warming it.

[Ari] We go to plating now.

Top it off
with our turkey gravy

and our homemade
cranberry sauce.

Turkey's nice and tender.

The depth of flavor
in that gravy alone,

you can taste the flavor
all the way through.

Your cranberry sauce
is the bomb, by the way.

Gosh, that's good.

Night night.

Open turkey sandwich for you.

Turkey,
I thought it was sliced
just right.

Didn't need a knife.

That sweetness and tartness
of that cranberry sauce

really balances it all out.

[Guy] How's the turkey, sir?

-Absolutely delicious.
-Is it like she makes?

-Better. [laughs]
-[laughs]

Meatloaf stack.

It's reliable,
and the reliability

is what you really want
to have in a diner.

Classic eggs, sunny side up.

Stamford Diner.
This is it for me.

[Guy] I'm telling you,
the folks of Stamford
are lucky.

Now, I'd love to see
what it was like as a DJ.

[whooshes]

[Guy]
Up next, in Redmond, Ohio...

-It's quite the adventure,
my friend.
-[bell dings]

[Guy] ...an old
church-turned-pizzeria...

Really, really is beautiful.

[Guy]
...putting out inspired pie...

You're making crazy pizza
really legit by the way.

[Guy] ...and angelic wings.

I can't lie. I'm in church.

No, I'm not full.
I want a dozen.

-[bleep]
-What a pleasure.

-So nice.
-What a pleasure.

-So glad that you came down.
-And I think you're
more handsome in person.

-Keep that up.
-Yeah.

-You keep that up, girls.
-[bleep]

-[car door shuts]
-Do you ever sit back
and think

what are the streets
of Flavortown paved with?

You know,
we know they got great food.

We know they got
great Chinese food,
Mexican food, Thai food.

Well, anyhow,
I'm here in Redmond, Oregon,
right outside of Bend,

where they're serving pizza
at the pulpit.

-Listen.
-[bell dings]

-Can you hear it?
-[bell dings]

That might be the bells
of Flavortown Church.

-This is
Grace and Hammer Pizzeria.
-[bell dings]

Probably about a minute left
on that Willie.

Church is in session.
Where do we start? [laughs]

Got that dough
starting to rise up in there.

It's a beautiful building
but the food's even better.

You got a hot pie.

[Guy]
What does everybody think

about having a pizza joint
in a church?

Everyone's like, "In a church?
Got to go check it out."

[Guy] It certainly was
a heavenly sight
for Chad and Cinnamon Nemec

when they spotted
this place for sale
while visiting from Austin.

We went home
from our vacation,

and two weeks later

came and put
a contract in, and...

Was it intended to be a house

-or was it intended
to be a pizza joint?
-I wanted a house.

-He wanted a pizzeria.
-It really, really
is beautiful.

[Cinnamon] The building
was built in 1912.

It's on the National
Historic Registry.

-[Guy]
Who's the pastor of pizza?
-[Cinnamon] Adam.

-Where did you learn to cook?
-Just had a passion
for craft things.

Prodigal Pig wrapping up
right now.

The Prodigal Pig's
kind of a twist
on a classic Hawaiian pizza.

All right, so what are we
gonna jump into now?

[Adam] We have a pork butt.

We're gonna be smoking this

and turning it into
pulled pork

for our Prodigal Pig pizza.

-Score the pork butt.
-You're tickling it.

-Scoring is, like,
really cutting into it.
-[laughs]

Gochujang sauce.

-[Guy] Salt and pepper?
-Absolutely.

We're gonna bind this up?

This is a boneless pork butt

-so I don't want it
opening up on the smoker.
-Got you, got you, got you.

[Adam] We're gonna be
smoking it at 225.

Roughly 10 hours.

Free it from its twine,

break it down,
sauce it with some gochujang.

Ready to go on some pizza.

-I assume
we're making some dough.
-Absolutely.

[Adam]
Some bloomed yeast and water.

-What kind of flour?
-A hard red wheat.

- [Guy] What gluten level?
- [Adam] 13.5.

And then a little bit of salt.

-[Guy] Let it mix.
-[Adam] Two minutes.

How long is this gonna get
a chance to proof?

-About 24 hours.
-Whole?

Punch it down
and then let it rise up again

-for another 24 hours.
-[Guy] Got it.

[Adam]
Portion, ball, let it rest.

-What's next?
-Our kalbi sauce.

Black pepper, brown sugar,

garlic, green onion there,
ginger, grated yellow onion,

sesame oil, mirin, soy sauce.

-That's gonna get tight enough
to be the sauce on the base?
-Yeah.

-Next up.
-Pineapple slaw.

-Pineapple on pizza.
-[chuckles] I know
it's a great debate.

-Actually,
I don't care, honestly.
-Okay, okay.

It's your pizza.
Put on it what you want on it.

We got some ginger here,
shallot, chopped cilantro,
pinapple, serranos.

-[Adam]
Add a little bit of heat.
-[Guy] Mix that up.

-Are we gonna
make this pie finally?
-Yeah, let's do it.

Gonna go ahead
and grab a dough ball here.

Stretch this out.

[Guy] Look at
the elasticity of that.
That's awesome.

Let's build this pizza.

-Kalbi sauce?
-Fresh mozz.

Gochujang pork here.

Little fontina.

This is burning
at 700, 800 degrees?

-[Adam] Yes, sir.
-[Guy] And you should
be able to cook this off.

About two minutes or so.

-[Guy]
And what are we burning?
-[Adam] All white oak.

-All right,
all right, all right.
-[chuckles]

-Boom. [chuckles]
-Beautiful.

You can just hear the crust.

Pineapple slaw,
pickled onion on top.

-And there we have a completed
Prodigal Pig right there.
-And that's all she wrote.

[chuckles]

It's dynamite.

That crust is so light,
and airy, and fluffy.

The balance that you create
with that pineapple slaw,

because you're
getting a lot of heat

from the serranos
and the jalapenos,

with the acidity
from the onions
countering the brown sugar

that you have
in the kalbi sauce...

That's what gives it
the balance and the harmony.

-I know I'm preaching
to the choir on...
-[bell dings]

-But I got to confess,
it's... excellent pizza.
-[bell dings]

Gochujang pulled pork
going on.

It's a spin on a Hawaiian
but way, way better

because you have
that smoky deliciousness
of the pork.

And the kalbi sauce
that's on that

gives that a little bit
of sweet and tangy
at the same time.

The pizza crust is incredible.

[man] It's got
a little bit of spice,

a little bit of juiciness
and tanginess
from the pineapple.

[Guy]
Is this the kind of pizza
you were expecting?

I don't know
what I was expecting...

-...honestly.
-Right?

Everyone's like
tries to come in
and order a pepperoni pizza.

You got to get their flavors
because they've mastered 'em.

-Go with their experience.
-Yeah.

These guys just take license
to put whatever they want
on it, so...

-We got a Benevolent Bird.
-[woman] They always have,

like, a fun spin
on their names of pizzas,

and also a fun spin
on what they put
on the pizzas.

This is my cousin, Paul,
on Triple-D
for his third time.

I love it.
It's got everything on it.

Pine State Biscuits,
Tails and Trotters.

Now, so serendipitously,
his dad, my Uncle Bill,
was a pastor.

It would be just fitting
that you and I
are having pizza in a church.

This is, like, the real deal.

-Hey, guys.
-Hi.

You're not just a pizza show.

What else
do you have performing
in the congregation?

[Adam] Smoked
and fried chicken wings.

I love the wings.
It's nice, and fresh,
and smoky.

You get the crispiness
of the fried.

I am a smoked
fried chicken wing.

-Let's do it.
-[laughs]

Welcome back.
Triple-D hanging out
in a church.

-[bell dings]
-Flavortown Church.

Actually, we're in Redmond,
right outside of Bend, Oregon,

and we're hanging out
with Chef Adam.

You're making crazy pizza
really legit, by the way.

He says he's not
a one trick pony.

He's got a lot
of other great stuff going on,
and one of them is wings.

Absolutely.

Sauce barbecue wings
for table 23.

I walk in and they know
I'm gonna order my wings
every single time.

Take me
to the Flavortown Church,
my friend.

We're gonna go ahead
and build our brine.

-[Adam] Water.
-Equal parts salt and sugar.
Let it dissolve.

[Guy] Little ice bath
to cool it down

and then
over the top of the wings.

How long will you let
the brine go for?

[Adam]
Overnight. About 24 hours.

-My night's usually
are only, like, nine.
-[laughs]

So once the wings
are fully brined,
we let 'em dry off.

-We salt and pepper them.
-Just salt and pepper?

[Adam] And then
they're off to the smoker.

We're gonna make some rub.
We're gonna start with
a little celery salt here.

Cajun seasoning,
granulated onion.
Garlic in there as well.

-We got some cayenne.
-And that's a component
of the barbecue sauce.

Walk me through
the barbecue sauce.

Start with
some brisket fat drippings.

They taught you this
in kindergarten

-when you were
in Texas, right?
-[laughs]

I think you have to know that.

You have to know
how to rope cattle,
saddle a horse,

and make barbecue sauce
all by the time you're four.

-And then we have
some Worcester sauce.
-Some what?

-Worcestershire.
-Okay.

Apple cider vinegar,
coffee from our neighbors
right down the road,

brown sugar, plum tomatoes.

Teamwork makes the dream work.

House brisket rub here,

black pepper, cayenne,
kosher salt.

Reduce this down
for about two hours,
emulsify it,

and hold it for service.

[Adam] We've got
some smoked wings here

that just came out
of the fryer,

ready to be sauced.

Boom.
Optional ranch if you like it.

Comes with an optional ranch.

Dude, that's a great wing.
There's so much flavor
going on.

There's the sugar
and salt smoked,
then that fry to it,

and then just kissed
with a little bit of that
barbecue sauce

which is not overpowering.

-Well done, brother.
-[laughs]

I'm almost
getting to the point
of being full at five.

I can't lie. I'm in church.
No, I'm not full.
I want a dozen.

[man] The wings are great.

Nice tenderness inside,

but then you get
a little light crispy
and it's just perfect.

-You got to be a kid
that likes wings.
-Love 'em.

Kind of like
heaven on your tongue.

Is that a church thing?

Got a Saint Stanley
ready to run.

I think I have
your food groups
right here, Paul.

Pizza and wings
are two of my favorite foods.

-Oh, yeah,
beer is the third one.
-Yeah.

You know
everything you're gonna get
is gonna be amazing.

It is a blessing
to the community.

This is the one
you want to come to.

It's quite the adventure,
my friend.

It's delicious,
it's unconventional,

but you really are
delivering with this.

Nice job.

-Thank you, sir.
-Amen.

-[Adam chuckles]
-[bell dings]

[Guy] Coming up
in Camp Dennison, Ohio...

-You're a little fancy
around here, aren't you?
-I know.

[Guy] ...a funky joint
converting classrooms
into a kitchen...

Oh, look at you
with the big surprises.

[Guy] ...cooking up
A plus fried chicken...

That's gonna be nice,
and light, and flakey.

[Guy]
...and a decadent dessert
earning extra credit.

It is the chocolate
peanut butter candy.

Made it a higher level.

-[car door shuts]
-Triple-D is all about
the story,

the character, and great food.

And wait
until you get this story.

I'm here
in Camp Dennison, Ohio,

about 30 minutes
outside of Cincinnati.

1863,
they built a schoolhouse.

It runs 'till 1952.

Then it takes a ten year break
and the Miller family decides
to open a restaurant in it.

This is the second generations
of the Millers doing it.

If you're looking
for fried chicken, pork chops,
and southern greens

it's right here at
The Schoolhouse Restaurant.

I have a large corn fritter
with fried pickle.

[man] If you've been in
the restaurant business
for 60 years

you're obviously
putting really good food out.

Pork chops.

You're coming
to a family place.

[Guy] And it doesn't get
any more family
than the Millers

who inherited
this little piece of history
from their parents.

Daddy originally
wanted to turn it into
a nursing home.

He was a doctor.

Mom, she said,

"This would be
an adorable restaurant."

She brought a cook in

and brought family recipes
to her.

-And this is the same menu
we run today?
-Pretty much.

Fried chicken.

I had the fried chicken.
It is good comfort food.

The chicken from 40 years ago,
it's pretty close
to the chicken today.

I love the fact
that you are gonna get
all these different sides.

What are we starting off with?

We are starting off

with our country-style
green beans

which is one of our sides
here at The Schoolhouse.

-Okay.
-Onions, locally smoked ham,

onion powder,
a little bit of garlic,

-chicken base.
-And salt and pepper.

-[Guy] This is gonna go
an hour-and-a-half, two hours.
-[Beth] Yep.

-While that's going,
what are we gonna make?
-Make some cornbread.

-[Beth] Corn muffin mix...
-[Guy] Okay.

-...sugar,
a little extra flour.
-A little AP flour. Got it.

-[Guy] And some water.
-[Beth] And that's it.

[Guy] Mix this up.

What temp we gonna it on
for how long?

[Beth]
325 for about 30 minutes.

Then we'll make the wet mix
for the fried chicken.

Okay, walk me through it.

We use whole eggs,
whole milk, buttermilk.

-Has the hot sauce always been
part of the program?
-No.

[Beth] I'm trying
to evolve the flavor

-to meet the market.
-Got it.

[Beth] We'll dredge it.

AP flour, poultry seasoning...

-...onion, pepper,
salt, cayenne, paprika.
-Paprika.

[Guy] To the egg wash.

Then the dry,
and then we'll shake it.

-Give it a little pat
so you don't burn the flour.
-We'll shake it.

[Beth] And we drop it.

-[Guy] 10 minutes?
-[Beth] Actually, 20.

[Guy] Now, when somebody
orders the chicken

do they get
a variety of sides?

We send out green beans,
mashed potatoes, and gravy.

When does the mac and cheese
come out?

Mac and cheese
is a special order,

as is the stewed tomatoes.

-That's all she wrote.
-That's all she wrote.

-That's simple cornbread
but that's good cornbread.
-Mmm-hmm.

That's a good green bean.

But the kicker right here
is just the simple
fried chicken

that's not overcooked,
not over-battered,
not over-seasoned,

and that bite right there,
that's money.

Fried chicken.

[man]
Fried chicken is amazing.

It's fresh to order,
so you're never
getting anything

that's been sitting around
all day long.

It's crispy, it's light.

-Are you a green bean guy?
-I am.

[Guy]
What do you think of these?

So this is how
I eat green beans.

Just simple, nothing fancy.

Pork chops.

[woman] This is home.
This is a classroom.

I could easily bring
my history students in here
and teach a lesson

and enjoy a meal
at the same time.

So it's a schoolhouse
'till when?

1863 through 'till about 1952.

And this was K to eighth?

[Chris] Kitchen was first
to the fourth grade,

the dining room
was fifth through the eighth.

-Original floor?
-[Pam] Yep.
Original blackboard.

-No.
-Original windows.

[Guy] What a piece of history.

[man] This is definitely
a generational type
of a restaurant,

and I bring my family
and kids here,

and all I have to say
is "peanut butter pie"
and they're in the car.

Plating peanut butter pie.

I'm a peanut butter fanatic
so the peanut butter pie
is great.

It's so creamy,
and then the ganache on top,
perfect with a cup of coffee.

I've never really had
the big sweet tooth

but I heard about
the peanut butter pie,

and if I don't try it
and my kids find out
about it

we're gonna have a problem.

-All right.
-Let's see it.

[Beth] First, the crust.

AP flour, sugar, salt.

So do
the dry ingredients first...

-...and then you have...
-So all the dry first.

[Guy] The cold cubed butter.

Just pulse it a little bit
and then some ice water.

[Beth] And then we dump.

But that's gonna be nice,
and light, and flakey.

Plastic wrap.
Make it into a disc.
Let it rest 30 minutes.

-[Guy] We'll roll it out...
-[Beth] Right.

-...we'll throw it
in the pie tin...
-Right.

-...we'll blind bake it.
-Right.

-Then we'll make the filling.
-Yes.

-What's going in this thing?
Peanut butter and...
-Cream cheese.

-And what's on top?
-Ganache.

-You're a little fancy
around here, aren't you?
-I know.

[Beth] We start with
good old fashioned
peanut butter,

cream cheese, powdered sugar.

-[Beth] Next is vanilla.
-Fold in some whipping cream
to lighten this up.

-Start the chocolate.
-Okay.

-[Guy]
Just regular chocolate chips?
-[Beth] Yeah.

-[Guy] Let it slowly melt.
-Heavy cream. Add the butter.

So the chocolate ganache
is done.

[Beth]
Little chocolate on the crust.

Oh, look at you
with the big surprises.

-Thank you, sir.
-Doctor.

[Guy] Wow, that's good.

See, because there's
enough saltiness,

and enough nuttiness,
and not super sugary.

Right, so now
we pour this over the top,
let it chill.

[Beth] Takes about an hour
or overnight.

-Let it tighten up
a little bit
-Yep, yep.

and then off we go.

[Beth] Come on.

I said one piece.
I didn't mean the whole pie.

[Guy whistles]

Great blind-baked crust.

Need a little bit
of that texture

because it is silky
and creamy.

Nice ganache on top.

It is the chocolate
peanut butter candy.

Made it a higher level.

-You get it.
-I get it.

Peanut butter pie pick up.

[woman] It just slides down.

And you're full,
but if they offer you
a second one you go,

-[sighing] "Okay."
-It's just amazing.

Country-fried steak.

Foods like grandma
used to make.

-My grandma
didn't cook like this. Shh.
-[man and woman laugh]

My husband and I have eaten
all over the world.

There is nothing like this
anywhere we've ever been.

The history
that you have in this building
really lends itself to saying,

"Look at the environment
that you get to sit in,

and look at
the part of history

that you get
to appreciate and experience."

-Great job, Chef. Thank you.
-Thank you.

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.

She's gonna fire it up.

-Now, what I want you, what?
-No.

She's a really good driver.

I think it's a great idea
to let her drive.

Okay, do you wanna
ride in the back with me?

-No.
-No? You're out?