All language subtitles for Diners.Drive-Ins.and.Dives.S50E02.1080p.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.

-This trip...
-[both laugh]

...buckle up for lots
of hearty home-cooked flavor.

I'm very decisive
of where I'm going in.

[Guy] We've got
stick-to-your-ribs soul
in Indianapolis.

Talk about comfort food.

[Guy] Scratch-made favorites
out of a Columbus distillery.

Hey, come on.
I got a good bite here.

[Guy] And in Somerville,
Massachusetts...

Take us to Flavortown, sister.

...a bakery
perfecting the fine art...

Look at that.

...of the English muffin.

-Delicious.
-Mm-hmm.

That's all right here,
right now

on Diners, Drive-ins
and Dives.

All right, Hunter.
Let's think about it.

Favorite things that
we've baked on
Diners, Drive-ins and Dives.

I mean, it's gotta be pizza,

bagels, croissants.

I mean, bread, you know,
for sandwiches.

-[Guy] Muffins, biscuits.
-[Hunter] All of it.

Have we ever
done English muffins?

-I don't think we have.
-I don't think so either,

until now,
we're in Somerville, Mass.

Right outside of Boston,
and this is Vinal Bakery.

[woman] Miss Maple
and French toast with bacon.

I love this place so much.

You see a lot of
different bagel places.

You don't see a lot
of English muffin stores.

It's a bakery. It's a cafe.

It's a community meet-up spot.

[Guy] Where owner Sarah Murphy

has become the resident expert

on this breakfast staple.

What is
a great English muffin?

-A great English muffin...
-Oh, my gosh.

That look
you just gave me, like...

Do you have time?

[Sarah] It's got to be
an enriched dough.
It's got some buttermilk.

It's got to be big enough
that it can hold a sandwich.

Is it intended
to be a sandwich bread,

or is it its own entity?

[Sarah] Ours can do both.

We've got
Ham Jamboree on anadama.

If you can do a really good
classic English muffin,

you probably can do
a lot of really good
other stuff too.

Fire two Meg's meatloaf,
both on classic.

Meatloaf is not something
that you would expect

coming into a place like this.

Which is delicious
on a muffin,

just with melted cheese
and some delicious
special sauce.

Take us to Flavortown, sister.

We're gonna start by making
our classic English muffins.

-Okay.
-And for that,

we're gonna make
a preferment called a poolish.

-We know the poolish.
-Right.

-So it's--
-We don't call it "poo-lish."

I call it "poolish".
I don't know what--

Watch out, 'cause here
comes the "poolish."

-[laughs] So...
-[Hunter] That was good.

[Sarah] Cool water. Then we're
gonna add our AP flour,

and instant yeast.

We'll mix that
until it's smooth

-and we'll let it rise
at room temperature.
-[Guy] Okay.

So we're gonna
mix our classic
English muffin dough.

Cold water, buttermilk,

poolish, flour, sugar,

some more instant yeast.

Her earrings,
those are "egg-cellent".

-[Hunter] Wow.
-[Sarah] Kosher salt.

These are all
measured "egg-xactly"?

-I don't know...
-I'm waiting
for you to chime in.

I-- No-- I don't--
I can't think fast enough.

[Sarah] We'll mix that
till it's smooth.

We're gonna add
room-temp unsalted butter.

Let it rest,
fold it, rest, fold it, rest.

-[Sarah] Chill.
-That looks
like an ostrich egg.

-[Hunter] Look at that.
-It's "egg-normous".

[Sarah] Now we're gonna
shape by hand.

-[Guy] We're gonna do
all these by hand?
-[Sarah] Correct.

Cornmeal on top.
Press them down.

Then they get
covered in plastic.

-Press a little more,
room temp to proof.
-[Guy] Got it.

-You ready
to make some meatloaf?
-[Guy] Yep.

[Sarah] We're gonna start
with our spice mix.

Kosher salt,
freshly-ground black pepper,

garlic salt,
ground mustard,
celery salt.

Mix that all up.

Ground beef in the bowl.
Whole eggs.

-[Hunter] No joke?
-Every minute

it doesn't have to be
another yolk
about another yolk.

There it is.

Minced onions,
Worcestershire sauce,

spice mix, breadcrumbs.

These, we use
our English muffins.

-Ah!
-Toast it up and pulse.

-[Sarah] Did you
see that coming?
-[Guy] Didn't see it.

And then whole milk.
We're gonna mix that by hand.

It's gonna go into this
nice long Pullman loaf.

Bake for about 45 minutes.

-Ready to make some
sweet and tangy sauce?
-Yep.

[Sarah] Ketchup, Dijon mustard
and dark brown sugar.

[Guy] Why don't you
get a whisk?

-That right there
you can stir from the moon.
-[Hunter laughs]

Fifteen to twenty minutes
it'll reduce down.

It'll be nice and ready
for our sandwiches.

So these have been proofed.

We're going to load these
to the griddle.

We don't bake them?

[Sarah] First,
they gotta be griddled.
If not, it's just a roll.

Don't fiddle with the griddle.

[Sarah] Once it's
nice and brown on both sides,

it will get seven
or eight minutes in the oven.

That just helps them
really seal the middle.

-Let's build the sandwich.
-[Sarah] Heat the meatloaf
on the griddle.

Hit it with a slice
of American cheese.

Toasted classic
English muffin here.

-Mmm.
-Oh, that's so good.

[Sarah] On the bottom
I'll put mayo,
a slice of American cheese,

on top I'll put
our sweet and tangy sauce,

the meatloaf there, top it.

I'll let you guys...

[Hunter] The texture
of that English muffin

compared to everything else
I've ever had,

is night and day.

[Guy] Really toothsome
and good pull and good chew

with the light and airy
and not heavy and dense.

And it's not so hard
that it's pushing
everything out the side

-or the back, so...
-[Sarah] Exactly.

It is tender. It's delicate.

-Delicious?
-Mm-hmm.

[woman] I have
a meatloaf on classic.

The meatloaf is really good.
You can tell how much love
is put into it.

It's super well-seasoned

and then the glaze
is just sweet enough,

but a little tangy too.

-How do you explain
what's an English muffin-ry?
-[laughing]

Is that what you call it?
An English muffin-ry?

-Best in town.
-[woman] It's delicious.

G.O.A.T. on an oat sesame.

How many different
sandwiches do you make?

Probably about 12 on the menu.

We rotate
some specials through.

[Guy] And you guys
are doing pastries.

I really like their
sweet pastries,

but their savory ones
are also really good.

[woman] Jalapeno
Pepper Jack scone.

Their jalapeno scone
is delicious.

It's something you can't
get anywhere else.

-So we're gonna start
by pickling some jalapenos.
-[Guy] Okay.

-[Sarah] White vinegar.
-[Guy] Sugar and salt.

[Sarah] Whisk that,
take it off the heat.

Cold water, we'll pour
over our sliced jalapenos,

-refrigerate it
at least overnight.
-[Guy] Got it.

[Sarah] Now we're gonna
make our dough.

All-purpose flour,
granulated sugar,

baking powder,
baking soda,
kosher salt.

Once that's mixed,
we're gonna add
our cold, cubed butter.

Pulse this and cut it in,

shredded Pepper Jack cheese,

and our minced
pickled jalapenos,

buttermilk,
local half and half as well.

Mix that just for second.

We're gonna scoop it
and add it to the freezer,

get an egg wash
and top with Maldon Salt.

So they bake
from nice and cold.

So when they hit the oven,
super flaky.

[Guy] Look at that.

-There's no doubt
that it's light and flaky.
-Mmm.

[Guy] Nice tang
from the pickling.

Not overwhelming.

Not overly cheesy.
Accenting cheese.

-Yep. Delicious.
-Exactly.

[woman 1] Jalapeno
Pepper Jack scone.

The jalapeno scone
has great bite.

It's a little bit of spice,
but it's not heavy.

[woman 2] This is
the gold standard.

-They set the bar
-Delicious.

Sam-I-Am with turkey sausage.

You know, whatever they're
gonna put on their menu,

it's definitely gonna be good.

And it's really fun to have
a unique place to go.

[Guy] You were
meant to do this.

You have such discipline
and such expertise.

I'm a kid in a muffin shop.
You're a kid in a muffin shop,

and you can also buy
English muffins online.

There you go.

[Guy] Coming up...
A whiskey joint

going beyond the booze
in Columbus, Ohio.

You said it was
elevated bar food,

-and that is elevated.
-[Guy] Yep.

Like piling up
the bomb barbacoa.

Dynamite plate of nachos.

And going big
with chicken and biscuits.

I've seen a lot
of chicken and biscuits,

never where the chicken
outdoes the biscuit.

Hunter, we're here
in Grandview, Ohio,

right outside of Columbus,
where I was born.

[Hunter] Yep, I'm aware.

Well, did you know
that, uh, Columbus

was founded on the high bank
of the Scioto River,

and we have a restaurant
at Scioto Downs?

[Hunter] Yes, I've been there.

Well, did you know
that the place
I'm gonna take you to

makes bourbon, gin, vodka
and also has great food,

and it's named
after the high bank?

You mentioned that. Yeah.

Fantastic. Well, Hunter,
here we are.

This is
the High Bank Distillery.

You couldn't have
just started with that?

-That was so many wors.
-I thought you
liked the story.

The story was good.

[man 1] Wings, bar 4.

High Bank has a lot
of tricks up their sleeve.

Really inventive
and creative menu.

[man 2] Brussels and Maple
Bacon Burnt Ends.

Food you cannot beat.
Cocktails you cannot beat.

[Guy] That culinary
cocktail combo

comes from owner Adam Hines'
love for spirits.

We've won
Best Blended Whiskey
in America,

at San Francisco
for the last three years.

[Guy] Owner Jeff Ireland's
journey into hospitality...

I started as a carpenter.

I did some fishing
and crabbing.

I played soccer
down in Central America.

Then I got into
sales and operations.

[Guy] And chef
Benjamyn Greig's
chops in the kitchen.

What kind of
restaurant is it, Chef?

Modern American food.

Something that you enjoy
drinking whiskey with.

-Exactly.
-Very nice.

[man] Dropping barbacoa
on these nachos.

The barbacoa nachos
are just insane.

Best nachos in town.

What are we into, bud?

Barbacoa sauce
for our barbacoa nachos.

[Benjamyn] Guajillos,
anchos and moritas.

-You definitely smell
those chiles toasting up.
-[Benjamyn] Mm-hmm. Oh, yeah.

Throw our
cinnamon in, oregano,

peppercorns, cloves,

salt, yellow onion,
garlic in there,

tomatoes, add some water.

Simmer this
for about 30 minutes.

Puree it and then we're
gonna rub it right
on our barbacoa.

-Oh.
-Right on the barbacoa.

[Benjamyn] Yeah. I will
remove the cinnamon sticks.

-That's why I was asking.
-[Hunter chuckles]

[Benjamyn] We have
our brisket.

We wrapped it
in our banana leaves.

So we're gonna dump
this whole thing on there.

So we'll go plastic
and steam it

on the stovetop
for about three hours.

Then we're gonna
transfer to the oven
for about two more hours.

What else goes on the nachos?

-We're gonna make
our house cheese sauce.
-Okay.

-[Benjamyn] Charred poblanos.
-[Guy] Okay.

Fried garlic as well.
Heavy cream.

Let that heat up a little bit,

and then we'll add
our American cheese.

-Makes it nice and creamy.
-[Benjamyn] Salt and pepper.

[Guy] Let this
simmer down now,

then hit it
with the immersion blender,

-and we're finished.
-Yep.

-[Benjamyn] So we got
our braised barbacoa.
-Nicely done.

[Benjamyn] Shred it up.
It's very hot.

I can't figure out
why it's hot.

We're gonna start
with our tortilla chips.

-[Guy] Are we frying these?
-[Benjamyn] We do.

-[Hunter] Nice.
-[Guy] That's good, man.

We do our pico first.

I like how you have
the strainer in there
to get some of the liquid out.

-[Benjamyn] The old
feta cheese.
-[Hunter] Greek, Mexican.

I've never seen it on nachos.

[Benjamyn] Our barbacoa,
mashed avocado,

sour cream and cheese sauce.

[Guy] Yo, why is his
volume turn up?

-"And a cheese sauce!"
-"Cheese sauce!"

[Benjamyn]
So, we actually serve
the cheese sauce on the side.

-You get to be your own boss.
-It's more shareable.

-[Guy] A little cilantro.
-[Benjamyn] Yep.

I'm very decisive
of where I'm going in.

[Hunter] You gotta get
the right chip.

I like being my own boss here.

Delicious.

[Benjamyn] Feta
balance it out?

-You "feta" believe it.
-[laughs]

[Guy] It's a tangy
queso fresco.

It's that same
crumbly dry cheese.

That is a good amount
of saltiness on there.

[Guy] The barbacoa is spot on.
It's delicious.

The cheese sauce
doesn't compete.

And then it's not just hitting
the top of the nachos.

You can kind of build it
how you want.

-Dynamite plate of the nachos.
-Yeah.

Barbacoa nachos.

What you guys' favorite
thing on the menu here?

Always nachos,
any time of day.

I could eat it by myself
if I needed to.

[man] The smokiness
of the barbacoa,

and you get a little bit
of the tang
from the feta cheese.

Really, really good
combination of flavors.

All right,
have some burnt ends.

Just really enjoy
the vibe here.

They also do tours
of the distillery.

So, you're welcome to come
and watch the behind
the scenes.

[man 2] Mmm.

-How are the drinks?
-Always superb.

-They make fancy cocktails.
-They go along
with chicken and biscuits?

That go along
with chicken and biscuits.

[employee] Chicken
and biscuits, bar two.

The chicken and biscuits
are absolutely my favorite.

The sausage gravy
is to die for.

-Your middle name
is "chicken and biscuits."
-All right.

We're gonna actually
marinate our chicken tenders,

put our eggs in,
some buttermilk as well.

-[Guy] And, uh, hot sauce.
-[Benjamyn] Yeah.

Whisk this all together.
Throw in our chicken tenders.

-How long are we letting this
marinate, chef?
-Overnight.

[Guy] And what are
we dredging this in?

[Benjamyn] Low-protein flour,
all-purpose flour,

corn starch, onion powder,
garlic powder, paprika,
black pepper, kosher salt.

Once we drop
the chicken in the dredge...

This will get deep-fried.

-[Benjamyn] At 350
for about six minutes.
-[Guy] Got it.

We're gonna make
sausage gravy.

Raw breakfast sausage
in there.

So, once that's browned off,
take the pork out,

and then we're gonna start
making a roux.

Some butter,
low-protein flour.

[Guy] There's the roux.

[Benjamyn] We'll add
our meat in.

We'll add our milk,

heavy cream, onion powder,
garlic powder, kosher salt,

black pepper,
Worcestershire sauce.

An extra "R" on there.

-[Benjamyn] Hot sauce.
-[Guy] Okay.

[Benjamyn] And then once that
gets thickened up,

we'll put it on the line
for service.

We're gonna make
our cheddar drop biscuits.

-[Guy] Okay.
-[Benjamyn] Start with
all-purpose flour,

some kosher salt,
baking soda,

baking powder,
finely shredded
cheddar cheese.

So we've got some
pre-shredded frozen butter.

-That gives you
your flakiness.
-[Benjamyn] Some buttermilk.

Once you work this in here...

-[Benjamyn] Scoop these.
-[Guy] You drop them.

[Benjamyn]
Right into the oven, 400,

and then it'll drop down
to about 220 and steam.

-[Guy laughs]
-One of them fancy ovens.

[Benjamyn] So, we're gonna
make some hot honey.

-A little bit of Fresnos,
jalapeno peppers.
-Okay.

[Benjamyn] Once these get
a little bit toasted on them,

add our wildflower honey,
bring that up to a simmer.

It takes about 25 minutes,
and then we'll strain it off.

[Guy] And we're good to go
for the hot honey.

Let's plate this, uh,
chicken and biscuits.

Pulled these out
of our cheese melter.

Warm gravy.

I think this
and a couple bourbons,

-I'm asleep in the booth.
-Easily.

[Benjamyn] Toss
our chicken in a little bit
of, uh, house spice blend.

I've seen a lot
of chicken and biscuits.

-Never where the chicken
outdoes the biscuit.
-[Hunter] Mm-hmm.

The hot honey we just made,
chives and some flake salt.

You know-- Hey, come on.
I got a good bite here.

[Guy] Mmm.

The drop biscuit is dynamite.
Really nice and flaky.

The gravy, I could be entombed
with that.

The hot honey.

The hot honey's hot.

I don't know
if it's the hot honey,

actually, Hunter,
that's just hot.

-As the--
-[Hunter] The seasoning.

Is this what you expected

-chicken and biscuits
in Columbus to taste like?
-[Guy] No. No.

-That's a lot, bro.
-It is.

Chicken and biscuits.

You get the fluffy biscuit,
you get the crispy chicken.

In every bite,
you just soft up the gravy.

And the honey on top,
it just-- It's amazing.

[employee] Chicken wings
with a barbecue.

You should definitely stop by
if you're ever in Columbus.

[Guy] The creativity
that you have in this kitchen,

everything is mindfully made.

I mean, you said
it was elevated bar food,
and that is elevated.

Yeah. Well done, man.

-Thank you very much.
-You're real deal.

Delicious.

[Guy] Coming up, a cheffed
soul food spot in Indy...

You are the team.

...giving new life
to greens...

I've never seen
that one before.

...and putting a family spin
on chicken and dumplings.

If I was at
Minnie Sue's house,

and that's what she served me,

I'd be sitting on that
back porch like a cat.

-[laughs] Yeah!
-Just begging.

-Uh, you don't see me?
-Yeah.

[Hunter] My dad's in
the distillery, he's stealing-

He's stealing--
He's stealing bourbon.

-Bring me some!
-[woman laughs]

So, I'm here on the snowy
east side of Indianapolis,

about 15 minutes from downtown

to check out
a mom-and-pop joint.

Oh, yeah,
this has got a great story.
Let's see.

She was in HR.
He was selling radio,

and while he was doing that,
he was going to night school
for culinary.

Well, they took a bunch
of family recipes,

put it all together.

Hope you like soul food.

This is His Place.

Got a smoked meat loaf,
green beans, mashed potatoes
and gravy in the window.

I really love this place.

The food is just
so astonishingly made
with love.

I need some more brisket
on the line.

[woman] They have
a full-scale barbecue menu,
a full-scale soul food menu,

just about everything
under the sun here.

[Guy] But the road
to turning this place
into His Place

involved a bit of a detour
for Chef James Jones
and his wife, Shawn.

I was in corporate HR.

-So, wha--
-Never had any interest

-in being in the restaurant
business at all.
-[James] No, not at all.

I worked in
corporate America as well,

and then I just, uh, decided
to go to culinary school,

and I had the opportunity
to buy a restaurant,

and we wanted to kinda
take soul food and barbecue

and put a chef's hat on it.

So, what are we cooking today?

[James] Minnie Sue's
chicken and dumplings.

The best gift that my husband
gave to me

was sitting down
with my grandmother

and documenting that recipe.

You are the team.

Grandma Minnie Sue's
chicken and dumplings
in the window.

The chicken and dumplings,
it's truly comfort food.

Reminds me something
my mother would make.

[Guy] All right,
what are we into?

Minnie Sue's
chicken and dumplings.

-[Guy] Let's go!
-We're gonna start,
uh, with the broth.

Skinless chicken thighs,
celery.

[Guy] This is how
Minnie Sue did it?

Yeah, I had to take it
back to her eight times
before I got it right.

-Really?
-Yes.

Celery salt,
chicken base,
a bunch of water.

Two and a half hours
to cook that.

Strain it, pull the chicken.

[Guy] Got it. Next up?

[James] Now, we're gonna
make the soup base.

Butter, a lot of flour, broth.

The initial broth that came
from the chicken thighs.

[James] Chicken base,

celery salt, garlic powder,
onion powder,

some milk in there.

This is gonna cook down,
come together.

We're gonna strain this
to make sure it's smooth,

and they'll be ready
for our chicken and dumplings.

-Make it happen, captain.
-So, now we're gonna make
some dumplings.

Flour, salt, eggs
and shortening.

[Guy] And a little water.

[James] Mix by hand,
take a portion of this,

knead it a couple times
on the board.

We're gonna roll these
pretty thin. Cut our dough.

Well, now we have that, uh,
broth that we made earlier.

He's my broth-er.

[laughs]

Chicken base, black pepper.

Wow, all that, huh?

Gonna give it
a nice punch.

Soup base, celery.

-No onions and no carrots?
-No onions, no carrots.

Huh? It's Minnie Sue's recipe.

Now, we're gonna
bring this to a boil,

drop dumplings one by one,

and you have to drop it
into a boiling spot.

This is how
this whole thing works.

[James]
This is how this works.
I guess we could do it.

Oh, look at you.
Breaking the rules.

[James] Cook these
until the dumplings
start to drop.

Kill the heat.
Add in the shredded chicken.

It comes with two sides.

-[Guy] I'll have the cabbage,
mac and cheese.
-All right.

[Guy] And this is
how it comes?

That's how it comes.

-[Guy] Is this a normal spoon?
-[James] Yes.

What is it, diet spoon?

[James] We want you
to savor it.

Well, you're not gonna miss
this chicken in there.

And that is a lot of dumpling.

Hmm. That's a cross
between a pasta dish,

-chicken gravy
and chicken and dumplings.
-All right.

[Guy] Talk about comfort food
on a snowy day like today.

Hmm! If I was
at Minnie Sue's house

and that's what
she served me,

-I'd be sitting on that
back porch like a cat.
-[laughing] Yeah.

Just begging.

Chicken and dumplings.

Oh, my goodness,
it's one of my favorites.

Just the texture of it,
it's balanced.
It's perfect every time.

This is just chicken
and dumplings.

-That's right.
-Delicious.

[Guy] And he's got all
the Southern staples here?

You wouldn't believe it.

Smoked beef brisket.

People drive from all around
the state of Indiana
to come to His Place Eatery.

Everybody greets you
at the door, seats you.

[woman] You never feel rushed.

This makes you feel
really welcome.

-[Guy] I want another round.
-[James] Not a problem.

-Next, we're gonna do--
-No, don't tell me.

Don't tell me.
I wanna be surprised.

Don't you?
I'll see you in a bit.

I'm gonna go check on the car.

I'm the only guy
in Indianapolis right now

driving a convertible
that's in the snow.

Welcome back.
Triple-D hanging out
in Indiana

with the one and only
James Earl Jones.

-That's me.
-[Guy] The cook version
at His Place.

Red velvet
chicken and waffle.

[woman] If you're looking
for something brunchy,

you're looking
for something dinner-y,

there's always something here.

Got cheese going down
for collard green
grilled cheese.

The colored green
grilled cheese speaks
to the chef's creativity.

With the cheese, the bread,
the taste of the greens
and the tomatoes in there.

You wouldn't think to put
all those things together,
but you can't go wrong.

Is this a normal thing?
'Cause I've never heard of
collard green grilled cheese.

This is something
that I came up with.

We're gonna start with some
seasoned salt, lemon pepper.

[both] Celery salt.

[James] Garlic salt,
garlic powder,
onion powder, paprika,

-MSG.
-There you go.

All right, so the turkey wings
are gonna get seasoned
and get smoked.

Three hours, 250 degrees,
hickory wood.

[Guy] Then they're gonna
go with the collard greens.

All right, so first,
we're gonna start
with our seasoning.

Chicken base, oil, MSG.

-Whoo!
-Garlic powder,
diced onions, vinegar,

red pepper flakes,
sugar, liquid smoke.

We'll mix this up
into, like, a paste.

-What's in here?
-That's blanched
collard greens.

Now, what happened
if blanche isn't working?

Then we go with "blair,"
but it doesn't turn out
the same.

[both laughing]

[Guy] All right, that all gets
poured in and mixed
into these.

[James] Smoked turkey wing,

water, 500 degrees
for an hour.

Take 'em out
and mix 'em up real good.

We're gonna add
more water into it

-and cook it for another hour.
-[Guy] Okay.

Got it. Next up?

So, the bourbon cream corn,
we take butter,

red peppers,
red onions and garlic.

-Got it.
-We're gonna saute that off,

roasted corn, flour
with salt and pepper,
heavy cream.

And then we're gonna add
some bourbon.

-We're just gonna
let it steam off.
-Got it.

[James] Finish it
with some Parmesan cheese
and green onions.

I like the way you roll.

Now, we're gonna do
the collard green
grilled cheese.

It's my middle name,
you know that.

His is Earl.
Mine's "Collard Green
Grilled Cheese."

Butter the bread,
provolone cheese. Let it melt.

Heat up our collard greens
and our tomatoes.

Our goal is just
to get as much liquid

out of the greens as possible.

-[Guy] So it's not soggy.
-[James] Exactly.

Plate it up with some
of our bourbon cream corn.

[Guy]
And that's all she wrote.

Yeah, if you don't get that
extra moisture out of there,

this thing will turn
into a sog.

That's right.

Oh! Great greens,
really nice and tender.

-Double provolone is the key.
-Yep.

That big Texas toast.

Mmm.

The bourbon in the corn
is what makes that sing.

Mmm. Got a good snap to it.

All that flavor
from the collard greens.

Delicious.
Never seen that one before.

Collard green grilled cheese
sandwich with sides.

I love the cheese.
I love the greens.

The corn is lights out,
one of my absolute favorites.

[Guy] Collard greens
in a grilled cheese.

-Have you ever seen it?
-Never.

-[Guy] Legit, though?
-Amazing.

Especially when the weather
is, you know, 30 degrees
and snowing outside.

I've known this guy
since he was a little kid.

-How's the chicken?
-Wonderful.

I noticed you're not sharing
with your homies.

No, absolutely not.

Fried chicken coming up.

This is truly my go-to place.

[Guy] The whole story
is too good to be true.

But next time
you're in Indianapolis,
come meet the truth.

The real deal.

-Thank you, chef.
-[James] Thank you.

So, was this a great road trip
or what?

But don't you worry.

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

I'll be looking
for you next time

on Diners, Drive-ins
and Dives.

How do you know
I wasn't meant for a desk job?

Uh, uh, really?
'Cause I couldn't
tell you to...

I said one thing to you,

and you
pop a glock on me.

-[laughs]
-I'm like, "What?

What answer was that?"