All language subtitles for Diners.Drive-Ins.and.Dives.S49E08.1080p.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.

[Fieri narrating] This trip...

I'm drowning in drool.

...we've got amazing plates...

The real deal right there.

...from all over the place.

We are in uncharted territory
right now, folks.

There are seaside sensations
in New Jersey.

Wow, that's gorgeous.

A big, fast Greek menu
in Ohio.

-He just puts magic in it.
-Yeah.

[Fieri narrating]
And in Indianapolis...

This guy is going next level.

A terrific twist
on tacos and tamales.

Delicious.
Like, eat-the-husk delicious.

Taking 'em to the top.

A 10.

I don't say that very often,
but that's a 10.

That's all right here,
right now

on
Diners, Drive-ins and Dives.

[theme music playing]

So I'm here
in the Englewood neighborhood
of Indianapolis,

and I've got a great story
for you.

All right.
Young chef from Mexico

lived in that building
right there.

And she went to the
Englewood Community
Development Corporation,

and said, "Listen,
there's an abandoned building
right over there

that my dad and I
would love to put
a little tamale shop in."

They have built a following.

They are doing tamales, tacos,
you name it.

Everybody loves it.

This is Tlaolli.

-[woman] Quesadilla is up.
-It's a different way
to experience Mexican food.

-Pork asado.
-Your mind's blowing.

You're like, "What is this?"

One ECDC Torta.

-How do you say it
in the first place?
-[both laughing]

Everybody says it differently.

[Fieri] I say, it's the house
that Carlos Hutchinson built

with the help
of his local community
and daughter, Carla,

who's now
a culinary instructor
in Los Angeles.

American dream.

Here's your turkey tamales.

The turkey tamales,
just phenomenal.

[woman] It's cranberry sauce
on a turkey tamale,

and you're like,
"How does that even work?"

All right, so ground turkey.

[Hutchinson] Onion powder,
thyme, garlic powder,
white pepper...

A little kosher salt.

[Hutchinson] Water,
and we're gonna mix it.

-Sage.
-[Fieri] And we're gonna
roast this in the oven.

[Hutchinson] 375
for 20 minutes.

[Fieri] Okay, so we have
the cooked turkey,

shredded turkey breast,
what do we do next?

[Hutchinson]
Turkey tamale salsa.

We're gonna begin
with the fresh pepper,

tomato powder, sour cream,
fresh red tomatoes.

Mix the ground turkey
with this shredded turkey.

Turkey salsa.

Finishing with olive oil.

-I assume
this is the cranberry sauce.
-Yeah.

[Fieri] Olive oil and water.

You see the oil and water
combo.

Cranberry.
Wait until that "bloom".

-Bloom. [chuckles]
-Bloom.

Manzano Pepper, habanero,
roma tomatoes, sage,

jalapeno pepper, red onions...

-Orange peel?
-This quite different.

Tangerine juice,
orange juice...

Salt, black pepper.

We'll let this cook
for 20 minutes.

Cider vinegar,
fresh cranberry,
cilantro.

And then blend all together.

We're gonna do the masa.

Olive oil, celery seed...

Thyme, baking powder,

-oregano, sage,
garlic powder...
-Marjoram.

Salt, onion powder.
Mix it.

We're ready for the machine.

Let's get the machina.

We are in uncharted territory
right now, folks,

because he's gonna pack it
around the sides
with the masa,

and then, I think,
we're gonna put the meat
right in the center of that.

-[Hutchinson] Correct.
-[Fieri] That's our turkey.

Wow.

Never seen this before.

-Now that this is done...
-We need some corn husks...

[Fieri] That have been
soaked in water.

[Hutchinson]
A little bit here,

wrap the tamales,
put it in aluminum foil.

-[Fieri] Now from here,
we'll steam them?
-[Hutchinson] Yes.

Plate the turkey tamales,
some cranberry salsa.

Got a little bit of cilantro,
and that's it.

I've never had
a turkey tamale,
but it's delicious.

Good texture
from the masa harina.
Very rustic.

You can tell
that I like, uh,
the salsa, by the way.

I get a little bit of spice
in the cranberry.

I just housed
a whole tamale here
talking to you.

Delicious.
Like, eat-the-husk delicious.

Turkey tamale ready.

The masa is just phenomenal.

The cranberry salsa
is one of my favorite things
that Carlos makes.

The pork asada tacos,
it really is just a wonderful
hidden gem.

This is the dude,
the Englewood Community
Development Corporation.

You guys gave them
the kick start.

We've been very lucky
to partner with him
for about 10 years now.

It's a good place
to build a community,
get some great food.

Vegan birria tacos.

They've got the best
vegan tacos in town.

You never miss or even realize
that you're not eating meat.

Birria, typically,
is made with goat.

In place of the goat
we use jackfruit.

[Fieri] Jackfruit.

So first thing
we're gonna start off.

[Hutchinson] Chile puya salsa.

-Roma tomatoes, oil...
-[Fieri] Onions and garlic.

Oregano, cumin,

bay leaf, thyme...

Water.
Cook everything.

And then, we add the chilies.

-[Fieri] We have...
-Ancho, guajillo
and puya.

[Fieri] Hit it
with the immersion blender
for a long time.

-[Hutchinson] This is vinegar.
-Got it.

Jackfruit, paprika.

Because if that was cayenne,
I was gonna be scared.

[Hutchinson] Onion powder...

Salt, oregano, garlic powder,
bay leaf and rosemary...

You can smell that from here.

[Hutchinson] ...cumin, thyme.

-So this is the house paste.
-Yes.

-Delicious.
-[Hutchinson] Mix it.

-The oil is going into this.
-Thank you.

Cook it for...

-Roasted plantains.
-Yes.

Onion powder, salt,
white pepper...

-So this gets mixed
with the jackfruit.
-[Hutchinson] Yes.

Little bit of chili paste.

Put it in the oven
for 15 minutes.

The party continues.

Prepare the mushrooms.

[Fieri] So you've got
oyster mushrooms
and the white button...

-[Hutchinson]
Oiled with onions and garlic.
-Garlic.

This guy's going next level.

-Now we're gonna roast
this up...
-[Hutchinson] 15 minutes.

Combine our mushroom
with the jackfruit,
chili paste

and birria is done.

All right,
so the last thing
we're gonna make?

[Hutchinson] The consomme.

Whole tomatoes, onion,
garlic and jalapeno.

-The chili paste
that we made earlier.
-That we made earlier.

-Tomato paste, cinnamon
and clove.
-[Fieri] Okay.

-[Hutchinson] Salt...
-Got it.

-[Hutchinson] Cumin.
-What's in the sachet?

-[Hutchinson] Marjoram,
bay leaf...
-Okay.

[Hutchinson] ...and thyme.

We'll cook that down,
take that out,
and then puree that.

[Hutchinson] Correct.

We're gonna make
our birria tacos.

The tortillas, canola oil,
guajillo powder.

Well, he really thinks through
all this.

Vegan cheese. Look at that.

A little bit of pickle.

Fold it like this
and present it,

and put a little bit of lime
on it.

[Fieri whistling]

I'm speechless.

That's better than 80%
of the birria tacos I've had.

There is so much flavor,
so many great textures.

The mushroom is the winner.

The consomme dip.

A 10.

I don't say that very often,
but that's a 10.

Thank you so much.

Vegan birria.

Have you had
birria tacos before?

They were one of my favorites.

-Ah, yes.
-You got it with meat,
and you got it with Jackfruit.

I prefer these.

[man] The crispiness
on the outside of the shell

and then, like,
the softness on the inside.

-[Fieri] On a 1-10 scale?
-Above 10.

-[Fieri] Carlos gets a...
-100%

Tortas.

I come, like at least
once a week now.

I can't stop coming.

Not a normal person
who sees this.

You were born a chef.

-Congratulations.
-Thank you so much.

[Fieri narrating] Coming up
in Bradley Beach,
New Jersey.

-I wave the flag, bud.
-[chuckles softly]

[Fieri narrating] A funky spot
going crazy with the clams.

I'm gonna be buried
in this dish.

And into overdrive
with the bird.

The flavor explosion
that is going on
inside of this dish

is next level, bro.

[upbeat music playing]

I'm here at Bradley Beach,
New Jersey,

right down the street
from Asbury Park

to check out a restaurant
that fits right into
the Triple D mold.

We're looking
for authenticity,

we're looking
for a great story
and dynamite food.

I hear the chef is on the line
every night, six days a week.

He's writing his own menu,
he's doing things his way

and everything
is scratch made.

Would be a great name
for a restaurant.

This is Skratch Kitchen.

Pick up one Beans and Shrooms.

Skratch Kitchen
is definitely the place to go.

The food is fresh.

Everything is made
with love and passion.

Let the tomatoes do the magic.

JT is just a phenomenal chef.

[Fieri] That's JT Dunn,

who opened this spot
after years of drifting
in and out of the industry.

-So you finished
marine biology...
-With a degree.

...jumped ship
and went into restaurant.

For 37 years.

I took a break 14 years ago,
but I started
to get the itch again.

-Right back in, baby.
-Yeah.

-All right.
What are we making today?
-Cajun clams.

-[Fieri] Cajun clams
in New Jersey?
-Yes.

Picking up one Cajun clams.

It's got cherry tomatoes,
andouille sausage
and cannellini beans.

It's more than an appetizer.
It's a great dish.

We're gonna make
a homemade clam stock.

-These are huge.
-Yeah.

Big clams, big juice.

Celery, carrots,
fresh lemon,

onion, a little bay leaf
and some agua

and we'll let that go
until the clams open

and the stock's ready to use,

and then we'll strain it.

-What are we doing next?
-Overnight tomatoes.

Garlic, fresh rosemary
and cherry tomatoes

finished with extra virgin
olive oil.

This goes into the oven
that gets turned off

and the pilot light
cooks these tomatoes.

-It's a slow poach.
-[Fieri] Got it.

Now we're gonna make
roasted garlic

-and rosemary infused
flatbreads.
-Let's see it.

[Dunn] All purpose flour,
yeast, salt, sugar, rosemary.

And then we're gonna use
the roasted garlic
from our overnight tomatoes.

Water and oil.

-You put the water
and the oil together.
-[Dunn] Yes.

You got to cut down
on the workload.

That's your way
of cutting down
on the workload?

-[Dunn] Yep.
-Wow.

[Dunn] Proof
for an hour and a half.

So you just roll it out,

-and we fry it up.
-[Fieri] That's gorgeous.

[Dunn] Now we're gonna make
seasoned breadcrumbs.

It is the season
of breadcrumbs.

[Dunn] Fresh parsley,
granulated garlic,

oregano, parmigiano cheese,
salt,

a little bit of pepper.

Extra virgin olive oil,
unsalted butter.

-Breadcrumbs are gonna go in.
-[Fieri] All right.

-[Dunn] Now we're gonna
assemble our Cajun clams.
-[Fieri] Okay.

Start off
with a little olive oil
andouille sausage, garlic.

The clams are free,

-but the breath mints
are, like, 80 bucks.
-[chuckles softly]

Add our clams,
our overnight tomatoes,

basil, butter,
scallions, cannellini beans.

Season with a little
salt and pepper,

and then we're gonna deglaze
with a little white wine.

Add some clam stock.

That's how
the whole party started.

Wait for the clams to pop.

[Fieri] I'm gonna be buried
in this dish.

[Dunn] Fresh parsley,
our seasoned,
toasted breadcrumbs.

I'm drowning in drool.

[Dunn] And our flatbread.

-Is this an appetizer?
-This is an appetizer.

-[Fieri] For 18 people?
-[Dunn chuckles softly]

Look at that money-bite.

[sighing] Oh!

[chuckles softly]

-I wave the flag, bud.
-[chuckles softly]

[Fieri] I couldn't figure out
why, in a Jersey Shore joint,

you were putting something
on the menu that was Cajun.

But the reality of it is
this is, like,
next-level ridiculous.

Honestly, have I lived here,

I would be here at least once,
if not twice a week,
just for that dish.

-It's outstanding.
-Thank you.

[woman] Cajun clams for you,
Miss.

Do you enjoy clams?

Um... yes.

-How does the chef
prepare them here?
-Awesome.

I can't believe
everything that's in there.
It's just so much.

The clams,
they are cooked perfectly.

It's nice and light.
It's fresh.

-And the bread...
-She's buried the bread
down into the sauce.

So if you're a local,
you're in the know,

-you know where to go.
-Oh, yeah.
Our little gem.

Octopus coming up.

When you got out of business,
why did you get out
of the game?

I was in a really bad place.
I had to get my head right.

Now I have 12 years
of sobriety.

I wanted to do it
from a different approach.

And you say,
"I want back in"

-because
this is your first love.
-Right.

-[Fieri] Congratulations.
-Thanks.

Okay, 'cause that's not
an easy journey.

J's amazing, truly.

Plating up andouille.

Don't go anywhere, folks.
This guy's gonna make more.

Can I get some more bread
and some pasta?

-How many of these
do we go through a day?
-15 to 20.

Guess what. Newsflash.

You're gonna be making more.

[chuckles softly]

You know, I'm gonna
get this text from him...

"Hey, Guy.

I made 150 flatbreads today."

[both laugh]

Welcome back, Triple D
hanging out in Bradley Beach.

This is Chef JT

and his joint
is called Skratch Kitchen.

Searing off my eggplant.

He does get
the freshest ingredients

pastas, sea foods, his meat.

-Puts his heart on the plate.
-[woman] Yes.

I love this food.
It is awesome.

Bringing up a Chicken Savoy.

[woman] One of my favorites
is the Chicken Savoy.

It's got a beautiful crust
of parmesan and garlic.

Sweet peppers, hot peppers.
It's plated beautifully.

-[Fieri] Hit it, chef.
-All right.

So first we're gonna make
our garlic rub.

A little olive oil,
fresh chopped garlic,
Sicilian oregano,

garlic pepper, salt
and some Parmigiano Reggiano.

Mix this up.

-Chicken thighs.
-[Fieri] Skin on

because the skin
is the real key
to this whole thing.

Got a nice hot pan.
Skin side up.

-So we can finish
skin side down...
-Correct.

[Fieri] ...to really get it
super crispy.

Three thighs?

Your restaurants by the beach,

-not in a Lumberjack village.
-[chuckles softly]

I cook like I eat.

[Fieri] Oh.
Look at that color.

Drain the oil
and pop it in the oven.

-Eight to ten minutes,
we're gonna finish the dish.
-Got it.

[Dunn] We're gonna make
a balsamic reduction
for the chicken.

We're gonna take
our balsamic vinegar

and brown sugar
and our bay leaf

cook it for a few hours.

All right,
so we're out of the oven.

Continue to cook a little bit.

We're gonna add
a little bit of butter,

fresh garlic mixture,
and a little bit
of brown sugar.

And then we take
our vinegar peppers
and our hot cherry peppers.

We deglaze
with red wine vinegar.

[Fieri] Again, one of those
lacking flavor dishes

that they make here
at Skratch Kitchen.

[Dunn] Parmigiano cheese,

and then we put it
in the salamander
and crisp it up.

And then,
I pour in on top.

Finish with homemade
balsamic reduction.

-It's like an inferno.
-[chuckles softly]

There's vinegar in there.

Fortunately,
we put that little knob
of brown sugar in there,

and you give
that balsamic reduction

'cause you've got such big,
powerful flavors
coming through here

with that red wine vinegar,

and all that garlic, I mean,
there's a lot of garlic
in there.

The Italian peppers
with their acidity.

A little bit of heat,
a little bit of sweet.

The flavor explosion
that is going on
inside of this dish

is next level, bro.

[Dunn] Thank you.

[Fieri] If you're looking
for big flavors,

something unique and creative,
this is your dish.

Chicken Savoy, Table 22.

The chicken thigh is so juicy.

The balsamic's
a little sweet, a little sour.

-It was really good.
-Once you come here
the first time,

you're coming back.

[woman] Every night,
you can expect to find

something wonderful
and different on the menu.

I mean, I love cooking.

It's my favorite thing to do
in the world.

To see somebody
that loves it
even more than me

and get such a charge
out of it,

I'm happy
that I get to be the guy
that lets the world know

that Skratch Kitchen is open.

So am I.

-You're awesome, bro.
Thanks for having me.
-Thanks very much.

[Dunn] Thank you.

[Fieri narrating] Coming up,
a joint putting a fast,
casual spin on Greek...

My happy place.

...but not skipping
on the selection.

-I mean, look at this.
-[Chalkias] A hundred
menu items.

[Fieri narrating]
...or the big time flavor.

Chef, delicious.

I mean, really delicious.

[upbeat music playing]

You've got to love
Triple D chefs.

I mean, they take just about
any building they can find

and turn it into a restaurant.

Went to a place
that was a cell phone store,

turned into a restaurant.

Gas station
turned into restaurant.

You take just about anything,
they can put a restaurant
in it.

So I'm here
in Whitehall, Ohio,

fifteen minutes
outside of Columbus,

to check out a restaurant
where the chef did just that.

He took an old taco joint.

And turned it
into a Greek restaurant.

You got it.
This is King Gyros.

Salmon Greek Salad,
Table 5.

King Gyros
is the best Greek restaurant
in Columbus.

My family's from Greece.
This is as close as I can get
to some of my roots back home.

[Chalkias] One steak
and feta bowl.

[man] I usually come through
the drive-through.

The food is excellent.

[Fieri] And the mastermind
behind this spot
is Yianni Chalkias,

who moved to the States
as a kid

and has been bringing Greece
to the people of Ohio
for over 30 years.

I saw in '91
that the fast casual
was the real thing.

I wanted to bring
the Greek cuisine in Columbus.

-Make it more approachable.
-Yep.

[Fieri] Authentic Greek,
but in a quick,
easy service type of place.

Definitely.
Flavor, flavor, flavor.

Give me another lamb chop.

The lamb chops
are my favorite.

It's almost like
a steak on a stick,
if you will.

With the lemon sauce,
I love it. [laughs]

-[Fieri] I see
that we're into lamb.
-Lamb chops.

-They're New Zealand.
-[Fieri] Walk me through it.

I'm gonna marinate
the lamb.

Mint... by the way,
these herbs
come from our garden.

-You grow it here?
-We do.

Rosemary, basil,
oregano, salt,
black pepper, paprika,

granulated garlic,
brown sugar,
cayenne pepper...

-[Fieri] Italian olive oil.
-You know, I don't know.

You know, it could be Greek.

So then we whisk it,

and then we're gonna cut
the lamb chop.

-[Fieri] You're gonna break
'em down into individuals.
-Yes.

[Fieri] And we're gonna
take these and marinate these,
how long?

-[Chalkias] 48 hours.
-Really?

[Chalkias] Just to capture
all that flavor.

[Fieri] Now, what are we gonna
serve this with?

Roasted vegetables
and Greek rice.

-All right. Greek rice.
-[Chalkias]
Chicken base water,

a little bit of salt there,

black pepper,
egg shade for color.

-So parboiled rice.
-[Chalkias] Carrots,
celery and onions.

They're precooked.

And just the right amount
of liquid.

Mix that together.

Throw that in the oven
and bake it off.

[Chalkias] Now we're gonna
make our lemon dill sauce.

[Fieri] Why do you
call it that?

Because it's got lemon
and dill in it.

-That's...
-That's what
you should call it, then.

-Yes. [chuckles softly]
-Guess what's in it, folks.

It's a mystery.

Hot water,
put the lemon on.

-I knew
there was lemon in there.
-[Chalkias] The dill,

chicken base in there,
and a little rue.

Let that thicken up.

So the lemon dill sauce
is done.

-Knock out some veggies
and grill the chops.
-[Chalkias] Definitely.

The Greek rice, carrots,
sweet potatoes, broccoli,

and get the lamb chops
on there

and a little rosemary

put a little lemon dill sauce
on top of it.

And that's all she wrote.

That's so medium rare there.

Chef, delicious.

I mean, really delicious.

I love the, uh...

God, what's the name
of the sauce again
that has garlic in it and...

-Lemon dill.
-Lemon dill sauce.
That's right.

The lamb is cooked perfectly.

The marinade
is not overpowering.

And the rice plays in
and supports it well.

Scratch made, homemade,
definitely with a lot of heart
to it.

Delicious.

Lamb chop dinner,
Table number 12.

The lamb chops
melt on your tongue.

It's explosion of flavors.

-He just puts magic in it.
-Yeah.

How did you find this place?

Uh, smelled it,
driving down the road.

-Smelled it?
-[man] Yeah.

-[women laughing]
-[Fieri] Is there anything
he can't make?

-I dare you to ask him.
-[laughs]

[Chalkias] Fire Feta
coming up. Table 12.

I mean, look at this.

[Chalkias] Everything's made
from scratch.

A hundred menu items.

[Fieri]
How many different desserts
do you guys make?

Twenty-six different ones.

He's let us sample baklava
because he wants you to try it
before you buy it.

I didn't know
about the samples.

-I didn't... I didn't know
it was free sample.
-[all laughing]

You just can't go wrong
when you come here
no matter what you order.

[Chalkias] Dolmades coming up.

The dolmades
are very, very good.

Got the rice,
the different meats
and the spices.

It's addictive.
It makes you say,
"I want more."

[Chalkias] Dolmades.

-This is my grandmother's
recipe.
-Okay.

[Chalkias] We take ground lamb
and ground beef,

-ground in house.
-[Fieri] Okay.

Granulated garlic, salt...

-Black pepper.
-[Chalkias] ...an egg

lemon juice,
garden dill, fresh parsley...

[Fieri] Sweated
green bell pepper.

[Chalkias] ...yellow onions
and then tomatoes.

Mix it.

[Fieri] Throw in the rice.

So the grape leaves come in
already prepared.

-The ribs on the inside?
-Yes.

We take a scoop,
and then you roll it.

[Fieri] Tuck in the sides.

-[Chalkias] All right.
-[Fieri sighs] Oh.

So we'll just
line these up.

Now, what liquid
are we gonna cook them in?

[Chalkias] Juice
that's got hot water,
granulated garlic,

ground cumin, black pepper,
chicken base, beef base.

[Fieri] Pour it on top.
Cover it.

-And how long we're gonna
let it bake in the oven?
-[Chalkias] For 2 hours, 350.

-And then, yell, "Opa!"
-Now you're talking.

[Fieri] Look at those.

Now, can you also
do these cold?

[Chalkias] The cold
that, typically,
don't have meat in them,

they're vegetarian.

And I feel, like, with meat,
you get more of the flavors,

-you get
the real experience...
-Right, when it's warm.

Our lemon dill sauce.

Fit for a king.

My happy place.

You give a good amount
of filling.

That, uh... sauce?

What's that sauce again?

You're right.
Lemon dill sauce.

A good mixture
of meat-wrapped rice.

Chef, the dolmades
are delicious.

Dolmades, for dining room,
table one.

Tender, nice flavor.

I taste a lot of lemon.

They're just perfect.

-No, he does cook 'em right.
-[woman] It's good every time.

Here's your Gyros.

[woman] If you're in the area
of Columbus,

you should definitely come
to King Gyros.

Well, you are living
the American dream.

You can have
the greatest recipes,
the greatest ideas,

but there's one thing
that makes it all
come together.

-That's hard work,
and that's you.
-Thank you.

The real deal right there.

So was that another righteous
road trip or what?

But don't you worry.

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

I'll be looking for you
next week

on
Diners, Drive-ins and Dives.

How much different
fresh seafood
do you bring in?

I've got octopus, calamad...

-Calamad.
-[chuckles softly]

You know, here in Jersey,
it's calamari,
just so you know.

-Here we go.
-[chuckles softly]

I'm gonna have to translate
this entire show for you,
but...

The white cheese
is mozzarella.

Okay? Yes, I know.

-I'm done.
-[chuckles softly]