All language subtitles for Diners.Drive-Ins.and.Dives.S47E09.1080p.WEB.h264-DUHSCOVERY[EZTVx.to]

People are asking me
all the time, "Hey, Guy,
that one joint you checked out

in that one city
when you were doing Triple D.

How they do it?"

You know, I don't know.
We should check it out.

Over the years,

I've seen and tasted it all.

This is ridiculous, dude.

But it turns out,
it was only the beginning.

Cause Triple D joints
have been blowing up

and we're going back
to see what's cooking.

Like on this trip.

Load up on napkins...

What did you pour
on top of it?

...cause we got a messy menu.

Your saucing up your chicken?

[woman] Oh, yeah.

Like this smothered Sloppy Joe
in Orlando, Florida.

Delicious.

-And the beer cheese
is beer cheese.
-Yeah.

These drenched fries
in Philly.

Mm! That's delicious!

And then in East Providence,
Rhode Island...

Tortellini panna prosciutto.

Sauced up fresh pasta...

No way!

And a pork and pepper sandwich
piled hot.

You don't even understand
how good this is.

Jackpot!

Familiar faces, new places

and more off the hook flavors.

This is Triple D Nation.

I'm here in Orlando, Florida
in the Milk district

Because right down the road
is the T.G. Lee milk factory.

And what kind of restaurant
do you want next
to the milk factory?

A bakery.

And not just any bakery.

This one I found back in 2017

was probably single-handedly

keeping the butter
industry alive.

And I was there for it.

Who am I kidding? I still am.

This is Se7en Bites.

I got a biscuits and gravy

and Southern Cuban.

Se7en Bites is kind
of an institution now.

Any time I go to
a Triple D restaurant,

it's pretty amazing.

Sheer Southern funkiness.

[customer] If you leave
here hungry,
you did something wrong.

[Fieri] You can thank
Trina Gregroy
and Virginia Propps

for making sure
you're all filled up.

Hi.

And I told you this
when I met you.

That you're something special.

I'm not a big sweets person

but you're not just a bakery,

you do everything.

[Trina] Chicken potpie.

You have to get here early

because if you're don't,
you're not getting
a chicken potpie.

Oh, you sellout?

-All the time.
-So, just deal with it?

-[Trina] Yep.
-Wow.

All right. We're going
to make filling

-for our chicken potpie.
-Dig it.

So butter mix
everything better.

Take our mirepoix.

-Sweat those down, little salt
and pepper to that.
-Yeah.

[Trina] Little bit of thyme.

So we'll let this cook
for five to ten minutes.

-We're just gonna
put those in there.
-There you go.

We're gonna make our bechamel.
More better.

Flour.

-So building a little
bit of roux.
-[Trina] Little bit of garlic.

Again, that four pepper
corn blend.

-Little bit of salt.
-[Fieri] Okay.

White wine, milk
and heavy cream.

Cook for 10 to 15 minutes

and it's ready
for our vegetables.

[Fieri] So,
potatoes boiled off.

The peas, the chicken breast,
mix together.

It gets a nice,
generous scoop.

Start folding in your dough.

It gets an egg wash

and a sprinkling
of celery seed.

-About 45 minutes
in the oven, 375.
-[Fieri] Yep.

It's delicious. Very savory.

It's a great pie. Great crust.

I have friends
that are this flaky.

[laughing]

We make potpies every day now

-instead of just the two days.
-How many?

Probably 120-ish a week.

Chicken potpie.
How is everything? Delish?

So when you come here,
you get traditional flair.
Like the chicken potpie.

And you also get things
that are a spin on traditional

like the Sloppy Joe.

[Trina] Coming out
a Drunken Sloppy.

What is this?

[Trina] Um,
this is Drunken Sloppy.

-So, it's--
-No, no. I didn't say
who am I.

-[all laughing]
-I said what is this.

Sloppy Joe.

We start with bacon fat,
add in our green pepper

and our onion

Ground beef. Flour. Water.

And now
all the delicious seasonings.

Granulated garlic

onion powder,

pepper, salt, yellow mustard,

Worcestershire sauce.

Got a little bit
of brown sugar in there.

Ketchup and finally
the chili sauce.

And we do her magic sauce.

Butter, onion, IPA,
celery seed.

pepper, nutmeg,
granulated garlic, salt,

add our flour to make a roux.

Add the milk, cream cheese,

processed cheese,

parmesan cheese,
mozzarella cheese,

Swiss cheese, pimento cheese.

It's really getting
nice and thick.

And finally, our beer cheese.

[Fieri] Delicious.

I love the Sloppy Joe sauce.

I love the multiple textures
from the ground beef

to the bacon
to the shredded beef.

And the beer cheese
is beer cheese, beer cheese.

-Yes. No.
-It's not joking around
beer cheese.

[Trina] Got a Drunken Sloppy
in the window.

It fills you up. Big time.

The fact that it was smothered
in the beer cheese sauce,

it was righteous. [chuckles]

Let's send out this Cuban.

I mean, what happened?
What changed?

-We were a recommended
Michelin restaurant.
-Get. Out.

-Yup.
-One of the only
breakfast restaurants.

Well, you're way more
than breakfast restaurant.

[Trina] I mean,
we're breakfast,
brunch, lunch.

-And a full service bakery.
-You're breakfast, brunch,

lunch, go to the gym.

[both laughing]

[Fieri] And I'm working up
to that work out.

I got a Minnie Pearl.

That is our vanilla bean
butter syrup.

So you can get
your fat and your sugar.

All at the same time.

[customer] It's sweet,
it's savory, it's crunchy,

it's just ridiculous.

Coming up next.

[Fieri] I'm back in Orlando
biting off way more
than I can chew

with the ladies
of Se7en Bites.

You know
that if it's in front of me,

I'm gonna eat it,
'cause it's you.

Your recipes are outstanding.

Here's your
Don't Fudge With Me.

We love Trina.

There's a reason that people
have discovered her food.

It's on another level.

Got a biscuits and gravy
and a chicken biscuit
with grits.

We're only open the four days.

Thursday through Sunday.

-You only open
four days a week?
-We are.

-Oh, that's my restaurant
model right there.
-Mm-hmm.

You're gonna wait in line
but it's worth it.

Minnie Pearl with an egg.

What's next?

Chicken and waffles.
With or without eggs.

-We made yours
without eggs.
-[Fieri] Okay.

We're gonna start off
with our dredge,

AP and self-rise flour,
together.

Kosher salt, pepper,

granulated onion,
granulated garlic,

a little cayenne for a kick,
ground mustard.

Now we're just gonna
get that all whisked in.

And then we're gonna
start our dredging process.

So the first thing
we're gonna do

is get our chicken
in the flour a little bit.

And then it starts
the buttermilk process.

That's gonna go back in that.

Then you get a really nice,
crunchy coating
on the outside.

Ready to be fried.

Five to seven minutes.

Our Pearl sugar waffle
on the bottom.

Our chicken and then
it gets buffalo honey

What did you pour
on top of it?

Oh, that is our vanilla bean
butter syrup.

So you can get your fat
and your sugar...

-Exactly.
-...shoved in your face
at the same time.

All at the same time.

-Oh, with the fried chicken.
-Exactly.

[Fieri] I don't typically
see the chicken
getting the love.

It's usually just a piece
of fried chicken

-but you're saucing up
your chicken.
-Oh, yeah.

This is outrageous.

[Trina] All right.
We have the Minnie Pearl

with a side
of cheddar chive grits.

I love the spiciness
with the chicken
and all of that.

But also
with the syrup on top.

It's sweet, it's savory,
it's crunchy,
it's just ridiculous.

[waiter] Peach cobbler
sweet bread pudding.

We stop and we get lunch

and then before we leave,

we're getting something
from the bakery.

Vanilla bean, bourbon
baked, night time sky pie.

We had the night sky pie,
absolutely delicious.

Ryder, this is all
for you, buddy.

Wow.

I've had homemade
marshmallows before

but I've never had 'em
that light.

Those are super silky.

With a little bourbon kiss

and the baking is spot on.

That is some gangster
Graham cracker.

It's fabulous!

Ryder, by the way,
he's already hit me up,

he's like, "Something's
gonna be coming home,
right Dad?"

[Trina] We're making
four times the amount
that we were.

And your salted caramel
dark chocolate pecan pie.

The sweets are
kind of out of this world.

Like the five layer bar,
the Don't Fudge With Me.

-The Don't Fudge With Me.
-What is this

800 calorie bite
I'm gonna have?

[Trina] That is a Don't Fudge
with me bar.

Don't Fudge With Me bar?

Shut the front door!

[Trina] Chocolate chip
cookie brownie,

peanut butter cream.

Now we get to make our fudge.

Our sugar, evaporated milk

and butter.

Heat this until
it comes to 230 degrees.

Going onto our marshmallows
and dark chocolate.

All right.

Pour that in.

We add in the eggless
raw cookie dough.

We let it sit for 24 hours
and then it's ready to cut.

It's like a candy that you get
in a box of chocolates.

Delicious.

Here's your
Don't Fudge With Me.

The five layer bar.
Unbelievable.

The nice fudge on top
with the peanut butter
in the middle.

All of the textures are sweet

and salty
that you'd ever want.

I got an order up
for Triple D Nation.

You do not disappoint.
This is next level.

-Thank you.
-Congrats!

Keep going.

What's the theme song here?

"Come let us
fill your pie hole."

[Fieri] Let us
fill your pie hole
with bacon and butter.

See you at Se7en Bites.

Coming up in Philly...

Fire three witorwitowskis
for the Triple D Nation.

That is
a destination sandwich.

A pub house
with Polish influences...

Your gonna make your Kielbasa?

...and awe-inspiring eats.

I find true Church in here.

[laughing]

I'm here on the East side
of Philadelphia

in the Port Richmond area.

Lot of people like to call
this the Polish capital
of Philly.

So, it's no surprise
back in 2020,

I found this
neighborhood hideout

serving Polish
inspired bar food.

And well,
they're not hiding anymore.

This is the Gaul & Co.
Malt House.

I got fish and chips up.

We are in Gaul & Co.
Great atmosphere.

Great staff. Great food.

[Yeck] An Italian cutlet.

Your dozen oysters.

It's really good to see
Triple D exposing Philly food.

Comfort food.
Everything from scratch.

[Fieri] That's scratch-made
Philly food

fused with Polish influences

courtesy of Joe Forkin,
Jim Lyons and Matt Yeck.

Everything's made in-house.

-Everything's fresh.
-Fresh.

[waiter] Witorwitowski.

What they're famous
is the Witorwitowski.

What it is
is Kielbasa, shredded up
with some Cooper sharp

Kielbasa is basically
Polish lunch meat.

They do like
a caramelized onion in that.

And that gives it
so much flavor.

[Yeck] In Philly you get
a cheese steak with onions
or without onions.

We added a ski on the end,

so now we Polish-ized
the with or without.

Witorwitowski.

Kielbasa is the meat
of the Polish people.

You're gonna make
your own Kielbasa?

[Yeck] Paprika, onion powder,

coarse black pepper, salt,

fresh garlic.

Different than
granulated garlic,
which we're adding now.

Into the ground pork.

Now, this is gonna
get mixed up.

-With these man hands
right here.
-With these man hands. Got it.

[Yeck] We're gonna throw it
right in the oven

400 degrees for two hours.

So this is the kielbasa loaf.

Slice it almost
like a lunch meat

[Fieri] Who would have thought
of kielbasa lunch meat?

Some caramelized onions
right on there.

-Finish it off
with a cheese sauce.
-[Fieri] Okay.

It's delicious!

It is part ham and cheese.

It is part cheese steak.

There's that big flavors
that you get in kielbasa.

That is
a destination sandwich.

-[Yeck] Really?
-Oh, yeah.

-I'll take
a little pound for that.
-Yep.

Fire three witorwitowskis
for the Triple D Nation.

When the episode aired,
we were like flooded.

Ten thousand witorwitowskis
in the first
like three months.

[Yeck] Plating
the kielbasa egg rolls.

They're doing
the kielbasa egg rolls now.

And they are just as good
as the sandwich.

[Yeck] We're gonna start
by caramelizing the onions.

Eight to ten minutes
to get 'em where we want
them to be.

We're gonna blanch the cabbage
and the carrots.

Now we wanna throw
the kielbasa on the grill,

mix the onions into it.

All right. We're gonna combine
the ingredients.

And you can never
have enough cheese.

House made cheese sauce.

-Butter. Chicken stock.
-[Fieri] Got it.

[Yeck] Granulated garlic.
Onion powder.

Coarse black pepper.

-I'm gonna whisk it.
-What's going
with the cheese here?

So that's a sharp
American cheese.

I like it.

Now we're gonna mix it up.

We can start scooping it

and rolling some egg rolls.

Fold over tight,
drop 'em in the fryer.

We have the house made
cheese sauce

and we're gonna spice it up
with some sriracha.

I got Kielbasa egg rolls
with happy cheese
for table seven.

You just get a good,
full taste of the kielbasa.

They come
with a sharp cheese sauce

and then it has a little
dabble of sriracha
inside of it,

so it gives it a little kick.

I got wings and a bacon
cheeseburger for bar seven.

Food's awesome.
From the fries,

sandwiches, seafood, wings.

One of the specialties
is wings in the house.

Yeah, chicken wings,
and then we make 'em
with a lot of love.

There you go.

Mm!

You have tender, juicy,
moist chicken.

And it's the buffalo sauce
that's not overly spicy,

it's not just one note,
I'm impressed.

So after Guy's last visit,

our buffalo sauce
got really popular.

So we came up
with a genius idea

of how we can combine
the buffalo sauce in the wings

with the house made
cheese sauce
from the witorwitowski.

Buffalo chicken cheese fries
for pew five.

Buffalo chicken cheese fries
are awesome.

First step,
we gotta bread some chicken.

Drop it in the flour,
drench it in the egg wash,

it goes into the bread crumbs.

We're gonna throw it
into the fryer.

So the French fries
are cut fresh everyday.

We soak 'em in water,

draw all the starch out
and then we flash fry 'em

and then we fry 'em
a second time to crisp 'em up.

We're gonna cut up
our chicken fingers.

And then we're gonna toss 'em
in some buffalo sauce.

Clarified butter here.

Can you clarify
what you're saying about that?

-No. This is
totally unclarified.
-Very nice.

Granulated garlic.

-This is fresh garlic.
-[Fieri] Fresh garlic.

Salt, sugar, sugar,
onion powder,

coarse black pepper.
cayenne pepper,

crushed red pepper.

Squeeze the lemons, ketchup,

barbecue sauce, hot sauce.

Now we add the cheese.

Now we top it off with
a little more buffalo sauce.

Blue cheese dressing.

[waiter] Buffalo chicken
cheese fries.

It's hand-breaded,
good quality chicken.

Hot sauce is good flavor
and not too hot.

[customer] The blue cheese
dressing's just phenomenal.

And the French fries
are homemade.

It's just--
it's a perfect combination.

-That's definitely salt.
-Did you just
look at the camera?

No, I did not
look at the camera.

You're looking
at the camera right now.

Guy said no looking
at the camera, man.

-[laughing] Yeah, I'm sorry.
-Yeah.

-You looked at the camera,
didn't you?
-Yeah, I did. A little.

-Now, we will get coarse--
-[Fieri exclaiming]

The other location
that was on Triple D

was a small corner bar.

Thirty people
made it look full.

Gaul & Co. was a small
little beer joint.

And now they're in a church.

[Lyons] Now it's 20 times
of the actual
dining room space.

I found my true church,
I think, my true religion
in here.

[laughing]

They've two locations.
You know, here in Richmond

and the other one
in Rockledge.

Keeps expanding again,
getting bigger and bigger.

I think we're gonna see
big things.

-And by the way,
you just looked at the camera.
-No, I didn't! No, I didn't!

-Yeah, you did! Yeah, you did!
-No, I didn't.

-You looked in the camera!
-It's my show!

Now you're looking
at the camera for sure!

You're killing me!

Up next in Rhode Island.

This to me is my candy store.

Your gnocchi spicy Bolognese.

[Fieri] An Italian spot...

Take us to the promise land.

...with scratch-made pasta.

Oh! That is awesome!

And stacked up sandwiches.

The hug in the bun.
That's how
I would describe it.

Oh, I got a great one for you.

Two brother-in-laws
from Bristol, Rhode Island.

See, they're in the computer
business together.

Well, times are changing
and things are tough.

So, they decide,

"Hey, we'll get into
the Italian deli business."

And of course,

times keep changing.

Because since I was there
in 2012,

one of these brothers
has stepped away.

But don't worry.

The food is still
as authentic as ever.

This is Italian Corner.

Tortellini pana prosciutto.

Italian Corner deli.
It's more than
just a sandwich place.

Your gnocchi spicy Bolognese.

[customer] They have salads,
they have sandwiches,

they have pasta,
they have everything.

[Fieri] And all
that everything

was courtesy of two Italian
brother in-laws.

So you make your own pasta.

You make your own tortellini.

Your own ravioli.

And now Massimo's running
this nod to the old country

with his wife, Paula.

Gnocchi calabrese.

I guess you could say
they've been imported

along with a lot of the food.

They say the old term,
"kid in a candy store."

This to me is my candy store.

You started working here,
you weighed a 105 pounds.

-Uh, 99, actually.
-Yeah.

Soaking wet.

You just invite
everybody over.

I've never been to Italy.

I don't really
feel the need to go.

I mean,
I have it all right here.

We Italians, we appreciate it.

Like a home-made pasta.

Tortellini Bolognese.

They make
their own tortellini.

We're in a special room.
What room is this?

This is the pasta room.

You know how cool you are
when you have a place
called the pasta room?

And what are we gonna make?

[Massimo] Meat tortellini.

Flour. General purpose.

-[Fieri] Semolina?
-Semolina.

We're gonna start
these two first.

Eggs.

And a little bit of water.

Okay, so now, we mix and mix.

Pasta's on.

Feed the hopper.

I'll start off feeding
the pasta right through.

Just gonna hit the lever.

And tortellinis pop out.

No. Way.

[Massimo] It's about four
to a second.

That is your tortellini
Bolognese.

I want one for Christmas.

Then we drop the tortellini.
How long is that gonna cook?

Twelve minutes.

Once all the pasta
is nice and coated,

I will shut this off
and add the cheese.

I can feel the food
coma alert coming on.

[Fieri] Great chew
to the pasta.

It's tender.
This is outstanding.

Real estate value
in East Providence

just went up.

Gnocchi calabrese.

If you like
the meat tortellini,

you will love
the gnocchi ragu.

The gnocchi here
is made fresh.

We have four basic ingredients
that will go into it.

All-purpose flour,

potato flakes, eggs and water.

We're gonna mix this
for only a couple of minutes.

Now we're gonna transfer
the gnocchi dough,

over to our gnocchi machine.

And it's going
to process that dough

and start shaping the gnocchi.

I would so come here
and work for free.

-For pasta.
-For pasta.

Yeah, I'll--
we'll work for pasta.

We'll pour the potato gnocchi
into the sauce.

And we're just gonna add
a little bit
of grated cheese to it.

Gnocchi ragu calabrese.

Gnocchi is very tender.

The sauce was creamy,

a little bit spicy, too.

Pretty yummy.

[Massimo] Simplicity
is always the best.

But see, that's what
we misinterpret so often.

Oh, my God.

You don't even understand
how good this is.

Before Triple D, we were about
six employees in total.

Nowadays, we are about 24.

Business is just booming.

We love this place.
Been coming here for years.

You can taste the passion
in the food.

Chicken marsala in the window.

What makes the food
amazing here is their bread.

That delicious bread that
they make fresh everyday.

My favorite food here
is the Italian prosciutto.

What kind of bread
are we gonna put it on?

One of our 12-inch rolls.

[Fieri] Twelve inch rolls
that you bake in-house?

[Massimo] Absolutely.

Take us to the promised land.

[Massimo] Bring it over
to the slicer.

It's like a tickertape parade
in Flavortown.

Salsa rosa, beef,

a little bit of lettuce,

a few tomatoes.

Cut it right down the middle.
I'll plate it.

Mm! Jackpot!

-Thank you.
-Nice job.

[waiter] Brasato.

I usually get
the brasato sandwich.

When I want like a cold
deli sandwich, it's perfect.

When I want
something a little warmer,

I get the pork and peppers.

We're gonna start with
Bolognese pork shoulder.

We're going to season it
with salt,

pepper, powdered garlic
and onion.

And now we're going
to sear it in the oven

at 450 for about 30 minutes.

The next step is making
our braising liquid.

Chicken stock, water.

Powdered coriander, fennel,
brown sugar,

bay leaves, salt, paprika,
star anise.

And it's ready for the pork.

Juices.

Now we will cover it

and we will
set it back in the oven

for about four
to four and half hours

at 250.

Now we're going
to sauté the pork

with some green
and red bell peppers.

And now we're gonna stuff
our bread.

Top it
with red pickled onions.

And here's our
pork and pepper sandwich.

[Paula] Pork and pepper
sandwich.

You've got this salty
and little bit
of tang from it.

They don't skimp on it.
They load it up.

The hug in the bun,
that's how
I would describe it.

I can get some frozen to go?

-Yeah.
-Good. Load up the car.

All right. You ready?

And I'll call out the other
ones as we get going.

All right, folks.
That's it for these
food flashbacks.

Cheesing the burgers.

[Fieri] But don't worry,

'cause I'm gassing up
the Camaro

and heading out for more.

[Yeck] I got
fish and chips up.

There, that's a good one.

-[Fieri] Wow.
-Kielbasa egg rolls.

See you next time
on Triple D Nation.

-We're on TV, right? I gotta--
-We're not on TV!

I don't know why you continue
on this whole TV thing--

What's the camera
doing here, then?

You have like a TV fetish.

You want me to bring
in the leprechaun again?

He's gonna come in
and he's gonna--

One more strike and we're out.

I haven't looked.

-I haven't looked
at the camera.
-What's going on?