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Hey, everybody, I'm Guy Fieri
and we're rolling out
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looking for America's greatest
Diners, Drive-Ins and Dives.
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This trip...
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Whoo!
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...we've gotkiller culinary...
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What you made us today...
lights out.
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...and crazy surprises.
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Whoa! I've never seen
one of these before.
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Like at a Southern gemin Georgia...
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Now we're talking.
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...where the proofis on the plate...
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That's how you do it.
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...and in a secret place.
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There's some
other little things
behind the walls.
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[Guy] Plus a torta taco spotin San Antonio...
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Look at that.
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...where the bread is king...
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Oh, my gosh, that's good.
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...and their slice...
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I gotta get one of these
for my house.
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Right on the living room.
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...is more than nice.
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You tell me
that is not outrageous.
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Delicious.
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That's all right here,
right now on
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Here in San Antonio, Texas,
with some Triple D royalty.
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That's right.
This is the son of Hodad's.
This is Shane Hardin.
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Now, Shane,
you're from San Diego.
You love Mexican food?
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-Oh, yeah.
-Fantastic. I'm taking you
for Mexican food.
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But this isn't regularMexican food.
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-This is Mexican foodthat's been cheffed a bit.- [Shane] Cheffed a bit?
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Yeah, that means, uh,
we're taking traditional
Mexican dishes
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and throwing a little, um,contemporary mechanization.
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Hmm. Contemporary
mechanization.
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I knew he'd love it.
This is Ro-Ho Pork & Bread.
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Taco Chilango.
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Eating here is like
you're back in Mexico
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without having
to leave the country.
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You smell the salsa,
the condiments
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of this food becauseeverything is from scratch.
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Chilaquiles.
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Really Mexican food.
Not Tex-Mex.
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[Guy] The kind of foodJorge Rojo grew up within Mexico
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before he became a lawyerand a painter,
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and moved to Texasto go to culinary school.
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-Are you an artist?
Are you a chef?
-A little bit of everything.
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-[Guy] Who does
all the artwork?
-Me.
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-You did all this?
-Are you a woodcarver?
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[Jorge] Uh, also.
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[Guy] What exactly is this?
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-My playground. Yeah...
-Your playground?
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...and everyone...
everybody's invited.
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-Where are you from in Mexico?
-Guadalajara.
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[Guy] The home
of torta ahogadas.
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-Have you ever had one?
-No.
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[Guy] The bread
was the foundation
of the sandwich.
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Yeah. Birote.
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[Guy] But the rumoron the street is
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-that you make the roll.
-I do.
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[man] Two tosta ahogadas.
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It's a sandwich.
You have beans
and carnitas inside.
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You're never gonna lookpretty eating that.
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But it's delicious.
It's worth it every time.
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All right,
so this is the dough
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-we're gonna make for the...
-For the birote.
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Some water.
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The biga. The mother starter.
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From yesterday. So each day
you pull a little bit out?
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-[Jorge] Yes.
-[Guy] And you carry it over?
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[Jorge] This is dark beer,
high gluten flour,
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-salt...
-[Guy] Salt.
A little bit of yeast.
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'Cause you already have yeast
in the biga.
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[Jorge] And in the beer.
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Mix it for 10 minutes.
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We take it out from the mixer,
let it rest overnight.
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-And now you're going to
portion it...
-[Jorge] Into the rolls.
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-In this machine?
-[Jorge] It's a semi-automatic
machine.
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-Let's see it.
-Whoa.
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You're gonna see big bubbles.
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-[Guy] Look at that going.
-Whoa! Look at that.
That's hot.
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-Another work of art.
-[Jorge] Some flour in here.
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[Guy exclaims]
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Lot of effort
to portion them perfectly.
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Please put the lid down.
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-[Shane] Like... Like so?
-[Guy] Oh, look, you get to be
the assistant.
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-[chuckles]
-Like that. It will open
by itself.
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Never seen
one of these before.
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-Whoa!
-[Shane] Whoa, look at that.
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-[Jorge] So we
take the chunks.
-[Guy] Snowball fight.
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[chuckles] We smash it.
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Oh, you don't have a machine
for that?
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-He is the machine.
-[Guy] Okay, there you go.
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[Jorge] And from there...
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[Guy] So this part's
all by hand?
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Let 'em proof again.
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[Jorge] For three hours
and it's ready to score
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and go into the oven
for 45 minutes
at 350 Fahrenheit.
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-This is a really
crusty bread.
-[Guy] It's very crusty bread.
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[Jorge] If you use
any other kind of bread
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if you put sauce over it,
it becomes
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-soggy really, really fast.
-[Guy] That's the key.
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-Oh, my gosh, that's good.
-That's fantastic.
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The crumb, the crunch.
What is this?
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This is a slicer that I made
to help myself open the bread.
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[Guy] No!
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-I can cut all of them.
-[Shane] How fast?
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-[chuckles]
-That is awesome.
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You're precisely cutting it
really nice and thin.
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Always the same way.
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-And what are we
gonna fill it with?
-Carnitas.
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[Guy] We're gonna go
whole butts?
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[Jorge] Yeah,
the whole thing going out.
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Just going right into manteca?
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-How many of these pork butts
do you go through a week?
-[Shane] Forty-eight.
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-Uh, yeah, yeah.
Around 48.15.
-I told you.
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See? Just right out with that.
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-[Jorge] We have to sear it.
Give it a golden crust.
-[Guy] Okay.
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Trap all the juices inside.
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[Guy] Add more manteca
on top of it.
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[Jorge] Once it's boiling,
we add the salt.
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After it's cooked
for three hours,
we let it cool,
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chop them and have them ready
for service.
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Now we're gonna make
the tomato sauce...
salsa dulce.
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You like the sweet to go
with the salty of the pork.
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Following the
chef's table theory.
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-Salt, acid,
sweetness and fat.
-[Guy] Right.
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[Jorge] We add tomatoes,
red onions, water.
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So this is gonna
start to cook?
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[Jorge] After boiling,
we're gonna throw the spices,
which are Mexican oregano,
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-garlic, cloves, cumin...
-Tiny bit, though.
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...pepper and salt.
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-Cook down how much longer?
-30 minutes.
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[Guy] And then
we're gonna hit it
with the immersion blender.
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[Jorge] That's it.
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You have the hot sauce
on the side.
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-That you make?
-Yes.
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-I'm sorry I asked.
-Of course.
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We're gonna use
chile de árbol,
red onion, water.
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We bring it up to a boil.
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Half an hour. Let it go.
Add the ingredients.
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Cumin, pepper, clove,
garlic powder and salt.
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-And Mexican oregano.
-And then pulse it.
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Carnitas is done.
Birote is done.
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-We take the crumb out...
-[Guy] Make a little canoe
of it.
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[Jorge] Refried beans,
like a paste.
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[Guy] The carnitas.
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-[Jorge] Cutting it now.
-Some loud bread.
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Oh, I like
the presentation style.
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[Jorge] Tomato sauce.
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Really chefs this, doesn't he?
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[Jorge] I just like
to put a little.
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-[Shane] Make a nice moat?
-[Jorge] Yeah.
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-Cabbage, radish,
pickled red onions.
-[Shane] Wow.
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-And of course,
lime wedge, sea salt.
-[Guy whistles]
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-And this is the hot sauce.
-[Shane] Wow.
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Squeeze lime juice
over everything.
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[Guy] This is outrageous. Mmm.
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Mmm.
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That roll is outstanding.
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That is such a
quintessential part to this.
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The salty, the sweet,
the crunch... Perfect.
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I can chug the hot sauce.
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It's... It's incredible.
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[Guy] The beans
are ridiculous.
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Perfect amount of creaminess.
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Well, I just like that
they come out of a pump.
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-[chuckles]
-That's great.
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This is torta.
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I just kept eating the bread.
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I mean, I've had great bread.
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I've seen great bakeries.
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-But that right there...
-It's the best.
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I mean, it is the best.
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The carnitas are amazing.
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Every morning,
when you come in here,
you smell the meat,
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and you smell the bread.
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It's absolutely a work of art.
I'm being honest.
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It's the definition
of Jorge himself.
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[man 2] A true artist,whether it's food orwhether it's painting
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or whatever else
he engages himself in,
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and he brings all the
artistry to his food.
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[speaking in other language]
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-[Guy, in English] I hear
that there's al pastor tacos.
-Oh, yes.
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-And I...
-You're a specialist.
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Of al pastor?
Aspiring to be specialist,
when we come back.
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Are you gonna eat
the rest of that?
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I don't know how you do this
for TV, man.
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[unintelligible] We're on TV?
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[chuckles]
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Welcome back.
Triple D, hanging out
in San Antonio, Texas.
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00:07:02,967 --> 00:07:05,266
And we are with
Chef Jorge at Ro-Ho.
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00:07:05,266 --> 00:07:08,100
Shane Hardin from Hodad's
in San Diego.
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00:07:08,100 --> 00:07:10,667
What you made us today...
lights out.
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00:07:10,667 --> 00:07:11,700
It was one of the best
I've ever had.
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I'm not just saying that
'cause you're right here.
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I would say it to myself
in private.
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-Cool.
-And you probably will.
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[Jorge] Table 39.
Chilakillers, all meat.
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This was the restaurant
that you didn't want to tell
too many people about,
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because it was that special.
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00:07:24,500 --> 00:07:28,367
It's deep in the roots
of Mexico, and he has
brought it to San Antonio.
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00:07:28,367 --> 00:07:29,400
[Jorge] Taco al pastor, 49.
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Al pastor is pork,
and cooked with vertical fire.
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As soon as I tasted it,
it was just...
[mimics explosion]
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[Guy] You said you have
al pastor.
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So I know that
this is gonna go big.
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I know the way you do it,
it's gonna be extra.
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So walk us through this.
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00:07:42,867 --> 00:07:44,166
Well, we're gonna do
the marinade.
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-This is
guajillo peppers. Water.
-[Guy] Okay.
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00:07:46,266 --> 00:07:47,533
So as soon as those rehydrate,
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-then we'll start adding
the rest of the ingredients.
-Exactly.
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00:07:50,100 --> 00:07:53,066
-A chayote paste. Yep.
-[Guy] Chipotle as in
an adobo?
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Cloves, cumin, garlic powder,
Mexican oregano...
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00:07:56,767 --> 00:07:58,767
-Really good oregano.
-...Black pepper and salt.
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Hit it with
the immersion blender.
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We're gonna combine
that with our pork butt.
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Rest overnight and then
we build our trompo.
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This is an art.
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00:08:06,567 --> 00:08:08,600
See how he's folding it,
so it's not sloppy.
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It has all these
different hanging pieces.
222
00:08:10,266 --> 00:08:12,467
I've never seen one
that spins as you go.
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00:08:12,467 --> 00:08:13,867
You build it
while it's spinning, usually?
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00:08:13,867 --> 00:08:15,100
Yeah, because
I want to build it...
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00:08:15,100 --> 00:08:17,100
-Nice and symmetrical?
-Nice and symmetrical.
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00:08:17,100 --> 00:08:19,567
-[Guy] How long does it take
to build one of these?
-[Jorge] Around 40 minutes.
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00:08:19,567 --> 00:08:21,567
Oh, we're gonna
Christmas tree farm
this thing.
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00:08:21,567 --> 00:08:25,100
[Jorge] Once the trompo,
it's already made, we grab it.
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00:08:25,100 --> 00:08:28,700
[Guy] And then you have
the weights on top of it
to make it more uniform.
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00:08:28,700 --> 00:08:30,266
-Press it together.
-[Jorge] Exactly.
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00:08:30,266 --> 00:08:31,567
The trompo has rest overnight.
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00:08:31,567 --> 00:08:34,266
[Guy] And now it will go
to the vertical rotisserie.
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00:08:34,266 --> 00:08:36,266
Now we're gonna make
the avocado cream,
234
00:08:36,266 --> 00:08:37,867
which is like
a thin guacamole.
235
00:08:37,867 --> 00:08:40,967
Avocado, lime juice, sea salt,
some water.
236
00:08:40,967 --> 00:08:44,500
You can make this
with a chili serrano
if you want a little spicy
237
00:08:44,500 --> 00:08:46,467
or cilantro,
you want to twist out more
238
00:08:46,467 --> 00:08:48,667
-flavor.
-Why did you twist?
239
00:08:48,667 --> 00:08:51,367
That's what happens to me
when I eat cilantro.
[exclaims]
240
00:08:51,367 --> 00:08:53,367
-I'm one of
the soap people. Yeah.
-[Jorge] I'm so sorry.
241
00:08:53,367 --> 00:08:55,800
Yeah, me too. I know
it's in all my favorite food.
242
00:08:55,800 --> 00:08:58,066
Yeah, some people...
cilantro tastes like soap
to them.
243
00:08:58,066 --> 00:08:59,300
Walk me through the al pastor.
244
00:08:59,300 --> 00:09:01,166
-This is all automated?
-Yes.
245
00:09:01,166 --> 00:09:03,967
-So this thing is going
to slice this perfectly.
-[Jorge] Exactly.
246
00:09:03,967 --> 00:09:06,300
-This I gotta see.
-[Jorge] The machine
knows where to stop.
247
00:09:06,300 --> 00:09:08,367
Look at that.
Look at the caramelization.
248
00:09:08,367 --> 00:09:09,233
Oh. Hold on.
249
00:09:09,233 --> 00:09:11,767
And it's just melting
in its own fat.
250
00:09:11,767 --> 00:09:14,500
-Lights out. Oh, my gosh.
-[Shane] I just want
a big bowl of this.
251
00:09:14,500 --> 00:09:15,867
I got to get one of these
for my house.
252
00:09:15,867 --> 00:09:17,867
No? It wouldn't look good
on the counter?
253
00:09:17,867 --> 00:09:19,700
-[Shane] Put it
in the living room.
-Why not in the living room?
254
00:09:19,700 --> 00:09:22,100
So once it comes
from the trompo,
255
00:09:22,100 --> 00:09:24,567
I like them to be
caramelized again.
256
00:09:24,567 --> 00:09:26,266
In every good
Mexican taqueria,
257
00:09:26,266 --> 00:09:28,967
the tortillas has
to be touched lard.
258
00:09:28,967 --> 00:09:31,100
Reheated with some water.
259
00:09:31,100 --> 00:09:33,166
So you're getting the steam
and the heat?
260
00:09:33,166 --> 00:09:35,767
-God, that smells good.
-[Jorge] Tortillas here...
261
00:09:35,767 --> 00:09:38,567
-[Shane] Look at that color.
-...onion, cilantro.
262
00:09:38,567 --> 00:09:40,000
I use the pineapple, like,
for garnish.
263
00:09:40,000 --> 00:09:41,500
[Shane] So the pineapple
is optional?
264
00:09:41,500 --> 00:09:43,700
Okay. Yeah.
That is part of the tradition.
265
00:09:43,700 --> 00:09:46,467
Lime as well.
Avocado cream. Sea salt.
266
00:09:46,467 --> 00:09:48,300
The same hot sauce
on the torta ahogada.
267
00:09:48,767 --> 00:09:49,900
[Shane] All right.
268
00:09:51,800 --> 00:09:54,233
-That's unreal.
-You tell me
that is not outrageous.
269
00:09:55,266 --> 00:09:57,400
The flavor on the al pastor
is next level.
270
00:09:59,166 --> 00:10:00,200
Every single flavor here,
271
00:10:00,200 --> 00:10:02,600
if anything is off,
it's gonna be identifiable.
272
00:10:02,600 --> 00:10:05,200
Everybody's got to be winning
for this to be the best.
273
00:10:05,200 --> 00:10:07,400
-That was as good as it gets
right here.
-Delicious.
274
00:10:08,300 --> 00:10:09,667
[Jorge] Two tacos al pastor,
please.
275
00:10:09,667 --> 00:10:12,367
It's not just a taco,
it's soul food.
276
00:10:12,367 --> 00:10:13,500
It's just awesome.
277
00:10:13,500 --> 00:10:15,100
-[Guy] That's next level
al pastor.
-It's unbelievable.
278
00:10:15,100 --> 00:10:17,166
That green avocado sauce
is wonderful.
279
00:10:17,166 --> 00:10:19,300
It just strengthened
the flavor of the pork.
280
00:10:19,300 --> 00:10:20,467
This is crispy taco.
281
00:10:20,467 --> 00:10:23,100
You need to be here.
This is like being
in Guadalajara.
282
00:10:23,100 --> 00:10:26,166
[Guy] You havethe true passion,your artistry, all this.
283
00:10:26,166 --> 00:10:29,600
But then the other side
of it is, is you back it up
with culinary training
284
00:10:29,600 --> 00:10:31,266
to givethe ultimate experience.
285
00:10:31,266 --> 00:10:32,867
And that's what makes this
so fun.
286
00:10:32,867 --> 00:10:34,000
This knocks it
out of the park.
287
00:10:34,000 --> 00:10:35,100
-Delicious.
-Thank you.
288
00:10:35,100 --> 00:10:36,233
-Outstanding.
-Welcome again.
289
00:10:38,767 --> 00:10:41,867
[Guy] Up next, a funky jointin Brunswick, Georgia...
290
00:10:41,867 --> 00:10:45,367
He really opened the doors
to Flavor Town for us,
if you will.
291
00:10:45,367 --> 00:10:46,567
He knows. He's a resident.
292
00:10:46,567 --> 00:10:48,100
...mixing Southernwith Italian...
293
00:10:48,100 --> 00:10:49,500
There's nothing
I don't like about that.
294
00:10:49,500 --> 00:10:52,700
...and making fried chickena real deal meal.
295
00:10:52,700 --> 00:10:54,634
You give them that,
they'll be a fan of the South.
296
00:11:01,400 --> 00:11:02,767
So I'm here
in Brunswick, Georgia,
297
00:11:02,767 --> 00:11:04,567
about an hour south
of Savannah,
298
00:11:04,567 --> 00:11:06,667
and I'm in the historic
downtown area.
299
00:11:06,667 --> 00:11:08,166
And, well,
speaking of historic,
300
00:11:08,166 --> 00:11:09,467
that's what
this joint's all about.
301
00:11:09,467 --> 00:11:12,600
So the restaurant'sinside of a historicold hotel building
302
00:11:12,600 --> 00:11:14,400
that back in the day wasreally the thing.
303
00:11:14,400 --> 00:11:15,834
It was built in 1907,
304
00:11:15,834 --> 00:11:19,567
and the name of the place
has been used in the family
for generations.
305
00:11:19,567 --> 00:11:22,900
They're into
Southern food and
carefully crafted cocktails.
306
00:11:22,900 --> 00:11:24,600
This is Reid's Apothecary.
307
00:11:26,700 --> 00:11:29,467
Mussels and brussels
up for the lounge.
308
00:11:29,467 --> 00:11:30,967
Reid's has everything here.
309
00:11:30,967 --> 00:11:32,367
It really just dependson the mood.
310
00:11:32,367 --> 00:11:35,200
You got the Southern classics,
red meats, seafood.
311
00:11:35,200 --> 00:11:36,667
Plating shrimp and grits
right now.
312
00:11:36,667 --> 00:11:39,166
With flavors
from Asia, Europe.
313
00:11:39,166 --> 00:11:41,266
But with extra added taste
of the South.
314
00:11:41,266 --> 00:11:42,667
[Guy] And bringingall that together
315
00:11:42,667 --> 00:11:45,500
is Chef Gerald McClinnhamand owner Chris Gantt.
316
00:11:46,166 --> 00:11:47,700
What exactly
have I walked into?
317
00:11:48,000 --> 00:11:49,133
Reid's Apothecary.
318
00:11:50,200 --> 00:11:51,667
It's a fine, casual concept,
319
00:11:51,667 --> 00:11:53,800
serving thoughtful plates
and nourishing items.
320
00:11:53,800 --> 00:11:56,300
That sounds
way too polished for Triple D.
I gotta go.
321
00:11:56,300 --> 00:11:57,767
[all laughing]
322
00:11:57,767 --> 00:11:59,400
[Chris] Think of itas a modern day pharmacy.
323
00:11:59,400 --> 00:12:02,166
So that's it?
I'm gonna go see the doctor
when I'm going to the bar?
324
00:12:02,166 --> 00:12:04,000
-Yeah, let's do it.
-[Guy] So what's the menu?
325
00:12:04,000 --> 00:12:05,667
It's more of, uh,
Southern American
326
00:12:05,667 --> 00:12:08,000
with a few, uh,
Italian twists in there.
327
00:12:09,166 --> 00:12:11,166
Chef, walking in,
you have one arancini.
328
00:12:11,166 --> 00:12:13,567
The arancini's
go fast with our friend group.
329
00:12:13,567 --> 00:12:16,166
Who doesn't love
a cheesy, fried rice ball?
330
00:12:16,166 --> 00:12:18,367
-With pimento cheese.
-[woman] And green tomatoes.
331
00:12:18,367 --> 00:12:19,867
It is so good.
332
00:12:19,867 --> 00:12:21,367
All right, Chef.
What are we starting off with?
333
00:12:21,367 --> 00:12:23,667
-House made chicken stock.
-Okay. Hit it.
334
00:12:23,667 --> 00:12:24,967
[Gerald] Oil, onions,
335
00:12:24,967 --> 00:12:26,567
carrots, celery.
336
00:12:26,567 --> 00:12:27,867
So down with the mirepoix.
337
00:12:27,867 --> 00:12:29,767
[Gerald] Peppercorns,
chicken backs.
338
00:12:29,767 --> 00:12:31,066
[Guy] Okay.
Some salt, some water.
339
00:12:31,066 --> 00:12:33,867
[Gerald] We'll let it go
for about six hours
before we strain it.
340
00:12:33,867 --> 00:12:34,867
Risotto time.
341
00:12:34,867 --> 00:12:36,767
[Gerald] We have oil, onion,
342
00:12:36,767 --> 00:12:38,700
and then we're gonna
wanna toast the risotto
343
00:12:38,700 --> 00:12:40,567
for about three
to five minutes.
344
00:12:40,567 --> 00:12:41,700
[Guy] Okay.
345
00:12:41,700 --> 00:12:43,467
And then we'll just add
our chicken stock.
346
00:12:43,467 --> 00:12:45,600
-[Guy] All at one time
or little by little?
-All at one time.
347
00:12:45,600 --> 00:12:46,867
We're cooking it
straight through,
348
00:12:46,867 --> 00:12:49,567
so you want it to have
a smooth and soft texture,
349
00:12:49,567 --> 00:12:51,500
as opposed to
a al dente texture.
350
00:12:51,500 --> 00:12:53,400
So now that
our water has reduced,
351
00:12:53,400 --> 00:12:55,500
we're gonna add
our remaining ingredients.
352
00:12:55,500 --> 00:12:56,967
Everything is
combined together.
353
00:12:56,967 --> 00:12:58,500
So it's not
a stuffed arancini.
354
00:12:58,500 --> 00:13:00,567
It's risotto that's made
into an arancini ball.
355
00:13:00,567 --> 00:13:01,900
-Yes.
-Got it.
356
00:13:01,900 --> 00:13:03,667
[Gerald] So we're gonna
add our heavy cream.
357
00:13:03,667 --> 00:13:05,000
With the green tomato diced,
358
00:13:05,000 --> 00:13:06,700
little salt, Parmesan,
359
00:13:06,700 --> 00:13:08,500
and good old bacon.
360
00:13:08,500 --> 00:13:10,800
We're gonna let this cook
another 20 minutes.
361
00:13:10,800 --> 00:13:12,000
Then take this.
362
00:13:12,000 --> 00:13:13,767
Let this cool down.
363
00:13:13,767 --> 00:13:15,700
-And what do we serve it with?
-Blackened ranch.
364
00:13:15,700 --> 00:13:16,767
A little bit of mayo.
365
00:13:16,767 --> 00:13:18,500
I like the idea
of blackened ranch.
366
00:13:18,800 --> 00:13:19,967
Blackening spice.
367
00:13:19,967 --> 00:13:21,266
[Gerald] Yes, sir.
Cajun seasoning,
368
00:13:21,266 --> 00:13:23,166
ranch powder and milk.
369
00:13:23,166 --> 00:13:24,467
[Guy] It's an
interesting combination.
370
00:13:24,467 --> 00:13:26,767
I see the green tomatoes
going along with it.
371
00:13:26,767 --> 00:13:28,467
-Next up...
-Pimento cheese.
372
00:13:28,467 --> 00:13:30,300
-Whoo!
-We gotta make
the pimento cheese.
373
00:13:30,300 --> 00:13:32,300
Now we're talking.
374
00:13:32,300 --> 00:13:34,367
[Gerald] We have our cheddar,
granulated garlic,
375
00:13:34,367 --> 00:13:36,667
onion powder,
roasted red pepper,
376
00:13:36,667 --> 00:13:38,166
parsley and mayo.
377
00:13:38,166 --> 00:13:39,867
All right.
So this gets folded together.
378
00:13:39,867 --> 00:13:42,000
[Gerald] And then
folded into the arancini.
379
00:13:42,000 --> 00:13:43,567
-Okay.
-All the way,
through and through.
380
00:13:43,567 --> 00:13:46,166
That'll go into the cooler
for about 24 hours.
381
00:13:46,166 --> 00:13:47,900
Okay, Chef.
So we knocked these out.
382
00:13:49,667 --> 00:13:51,200
-Roll it.
-Then dredge them.
383
00:13:51,200 --> 00:13:52,233
All-purpose flour.
384
00:13:52,800 --> 00:13:54,667
Our egg wash into the panko.
385
00:13:54,667 --> 00:13:57,000
They'll go into the cooler
for about 24 hours
386
00:13:57,000 --> 00:13:59,300
and then we take 'em out,
ready to fry.
387
00:13:59,300 --> 00:14:01,767
-All right, Chef.
-[Gerald] So we're gonna
do the plate up.
388
00:14:01,767 --> 00:14:03,066
Start with our
blackened ranch first.
389
00:14:03,066 --> 00:14:04,100
Arancini.
390
00:14:05,667 --> 00:14:07,100
Blackened ranch on top.
391
00:14:07,367 --> 00:14:08,600
Bacon,
392
00:14:08,600 --> 00:14:09,834
partially on top of that.
393
00:14:14,166 --> 00:14:15,233
There's nothing
I don't like about that.
394
00:14:15,600 --> 00:14:16,867
I love cheese in it.
395
00:14:16,867 --> 00:14:18,867
Gives a little smokiness
from the bacon.
396
00:14:18,867 --> 00:14:20,900
This is not overcooked,
so you still get the bite
397
00:14:20,900 --> 00:14:22,400
of the Arborio rice.
398
00:14:22,400 --> 00:14:24,300
Fried perfectly.
A nice little mix.
399
00:14:24,300 --> 00:14:26,100
You said you're doing
some Southern specialties,
400
00:14:26,100 --> 00:14:27,800
but with
a little Italian flair.
401
00:14:28,900 --> 00:14:30,100
Well done.
402
00:14:30,100 --> 00:14:32,367
I've got your fried,
green tomato arancini.
403
00:14:32,367 --> 00:14:34,100
I just love the crunchiness
404
00:14:34,100 --> 00:14:35,967
on the outside,and then the softness
405
00:14:35,967 --> 00:14:37,900
of the inside of the risotto.
406
00:14:37,900 --> 00:14:39,700
With that
blackened ranch on it.
407
00:14:39,700 --> 00:14:42,000
[man 3]
Giving it that little bit
of spice and flavor.
408
00:14:42,000 --> 00:14:44,100
Very rarely
do I have a to-go box
with that one.
409
00:14:44,100 --> 00:14:46,367
I got food in the window.
Let's go.
410
00:14:46,367 --> 00:14:47,567
[Guy] I don't have to ask
where you're from,
411
00:14:47,567 --> 00:14:48,667
'cause I know
you're the mayor.
412
00:14:48,667 --> 00:14:50,367
-Nice to meet you, Mayor.
-Nice to meet you, Mayor.
413
00:14:50,367 --> 00:14:52,367
Us mayors
come together typically
414
00:14:52,367 --> 00:14:55,367
and have, uh,
meetings at fine
establishments like this.
415
00:14:55,367 --> 00:14:56,467
A man of the people.
416
00:14:56,467 --> 00:14:58,066
Lamb going down now.
417
00:14:58,066 --> 00:14:59,367
All right,
let's talk about this food.
418
00:14:59,367 --> 00:15:00,900
[woman 2] I think Chris
has done an amazing job
419
00:15:00,900 --> 00:15:03,266
of putting all of these
different flavors together.
420
00:15:03,266 --> 00:15:04,667
[Cosby] He really
opened the doors
421
00:15:04,667 --> 00:15:06,567
to Flavor Town for us,
if you will.
422
00:15:06,567 --> 00:15:08,066
He knows. He's a resident.
423
00:15:08,066 --> 00:15:09,367
[woman 3]
You open the door to Reid's
424
00:15:09,367 --> 00:15:11,266
-and it's buzzing.
-[Guy] How big is it?
425
00:15:11,266 --> 00:15:13,400
-How many square feet?
-Uh, 6,200 square feet.
426
00:15:13,400 --> 00:15:16,100
Whoa! Where is all of it?
'Cause I only see this.
427
00:15:16,100 --> 00:15:18,300
There's some, uh,
other little things
behind the walls.
428
00:15:21,467 --> 00:15:23,266
[woman 4] Slip behindthe bookcase over there,
429
00:15:23,266 --> 00:15:25,667
and get an awesome cocktail
in the back
430
00:15:25,667 --> 00:15:27,567
in a Prohibition-themed study.
431
00:15:27,567 --> 00:15:29,066
[Guy] So a little speakeasy
in the back
432
00:15:29,066 --> 00:15:30,567
-of this whole thing.
-[Chris] Yes.
433
00:15:30,567 --> 00:15:32,200
They've got
a beautiful bar back there.
434
00:15:32,200 --> 00:15:34,166
They do somethingdifferent all the time.
435
00:15:34,166 --> 00:15:36,266
The Del Monte
is one of the best
436
00:15:36,266 --> 00:15:37,800
tequila drinks
that they have to offer.
437
00:15:38,467 --> 00:15:39,767
Made you a Del Monte
438
00:15:39,767 --> 00:15:41,100
with coconut cream,
439
00:15:41,100 --> 00:15:42,900
jalapeño shrub,
fresh lime juice,
440
00:15:42,900 --> 00:15:44,266
fresh pineapple juice.
441
00:15:44,266 --> 00:15:46,100
Muddle a little bit
of fresh pineapple,
442
00:15:46,100 --> 00:15:47,533
Santo Reposado.
443
00:15:49,467 --> 00:15:50,467
Pineapple fronds,
444
00:15:50,467 --> 00:15:52,266
dehydrated lime,
445
00:15:52,266 --> 00:15:54,700
-and a fresh jalapeño.
-Good man.
446
00:15:54,700 --> 00:15:57,900
Mmm. Get a little smoky
from the Reposado.
It's light.
447
00:15:57,900 --> 00:15:59,667
We should have
more cocktails and tours.
448
00:15:59,667 --> 00:16:01,367
-We should.
-Excellent. All right.
449
00:16:01,367 --> 00:16:03,367
All right, gentlemen,
we have our Del Monte.
450
00:16:03,367 --> 00:16:05,100
These taste fresh.
451
00:16:05,100 --> 00:16:07,200
You won't find a better
cocktail in Brunswick.
452
00:16:07,200 --> 00:16:08,467
All right.
What are we gonna do next?
453
00:16:08,467 --> 00:16:09,767
[Gerald] Fried chicken entrée.
454
00:16:09,767 --> 00:16:12,066
That's the name?
Not more exciting than that?
455
00:16:12,066 --> 00:16:13,667
[Gerald] It speaks for itselfwhen you take a bite.
456
00:16:13,667 --> 00:16:15,967
-Fried chicken entrée,
it's gonna speak for itself.
-Yes, sir.
457
00:16:15,967 --> 00:16:17,500
[Guy] When we come back.
458
00:16:24,500 --> 00:16:27,200
[Guy] Right now,Triple D is parkedin Brunswick, Georgia,
459
00:16:27,200 --> 00:16:28,667
at Reid's Apothecary.
460
00:16:28,667 --> 00:16:31,367
Where Chef Geraldis cooking up a Southern menu
461
00:16:31,367 --> 00:16:33,066
with both, new twists...
462
00:16:33,066 --> 00:16:34,667
[Gerald]
Duck nachos, two time.
463
00:16:34,667 --> 00:16:35,967
...and timeless classics.
464
00:16:36,567 --> 00:16:38,867
It is exactly
what Brunswick needed.
465
00:16:38,867 --> 00:16:40,400
There's always
something on the menu
466
00:16:40,400 --> 00:16:41,400
that everyone's gonna love.
467
00:16:41,400 --> 00:16:42,433
[Gerald]
Chicken entrée's ready.
468
00:16:42,433 --> 00:16:44,667
Fried chicken entrée.
So you got crispy chicken.
469
00:16:44,667 --> 00:16:47,000
It's got, like,
a hot honey drizzle on it.
470
00:16:47,000 --> 00:16:49,367
The grit's on there.
Plus you have the
collard greens.
471
00:16:49,367 --> 00:16:51,834
It's like the perfectSouthern dish.
472
00:16:51,834 --> 00:16:53,567
So we're gonna make
chicken dinner
473
00:16:53,567 --> 00:16:55,266
-we call...
-Fried chicken entrée.
474
00:16:55,266 --> 00:16:56,667
You're gonna make collards.
475
00:16:56,667 --> 00:16:58,934
And you're gonna start with
a smoked turkey drumstick.
476
00:16:58,934 --> 00:17:00,400
That's how you do it.
477
00:17:00,400 --> 00:17:01,367
-[Gerald] Yep.
-[Guy] Collard greens
478
00:17:01,367 --> 00:17:03,266
are one of my
favorite things in the world.
479
00:17:03,266 --> 00:17:06,200
But my mom, I never
got them when I was a kid
'cause she hated 'em.
480
00:17:06,200 --> 00:17:08,567
And my grandfather was
from Georgia, North Carolina,
481
00:17:08,567 --> 00:17:10,100
-all up and down this area.
-Yeah.
482
00:17:10,100 --> 00:17:12,667
But, um, she's like,
"No, I can't believe
you like 'em.".
483
00:17:12,667 --> 00:17:14,600
I'm like,
"I love collard greens."
484
00:17:14,600 --> 00:17:15,934
Walk me through the greens.
485
00:17:15,934 --> 00:17:16,967
[Gerald] You got your oil,
486
00:17:16,967 --> 00:17:19,000
little white onion,
chicken stock.
487
00:17:19,000 --> 00:17:20,200
Look at that one hand grab.
488
00:17:21,467 --> 00:17:22,266
Smoked turkey leg.
489
00:17:23,367 --> 00:17:25,600
Chili flakes,
apple cider vinegar,
490
00:17:25,600 --> 00:17:26,867
locally sourced greens.
491
00:17:26,867 --> 00:17:28,967
This is a teaser of greens,
by the way.
492
00:17:29,266 --> 00:17:30,467
Chef and I eat this
493
00:17:30,467 --> 00:17:32,934
-easily in one sitting.
-One sitting.
494
00:17:32,934 --> 00:17:33,967
Are you a greens fan?
495
00:17:33,967 --> 00:17:35,233
[Gerald] I am. Yeah.
496
00:17:35,233 --> 00:17:37,000
[Guy] You know
my other favorite?
Let's see if you can guess.
497
00:17:37,000 --> 00:17:37,834
Stone-ground grits?
498
00:17:39,400 --> 00:17:40,934
-Did I get it right?
-[Guy] Whatever.
499
00:17:40,934 --> 00:17:41,834
[laughing]
500
00:17:41,834 --> 00:17:43,300
So how long
is this going to cook, Chef?
501
00:17:43,300 --> 00:17:44,867
Forty-five minutes
to an hour.
502
00:17:44,867 --> 00:17:46,934
Remove our turkey leg
from the collards,
503
00:17:46,934 --> 00:17:49,266
pull the meat,
and then add it back
504
00:17:49,266 --> 00:17:50,867
and continue
the cooking process.
505
00:17:50,867 --> 00:17:52,266
While that's cooking,
what are we on to?
506
00:17:52,266 --> 00:17:53,100
Oh, the hot honey.
507
00:17:53,100 --> 00:17:54,300
What'd you call me?
I'm a hot honey?
508
00:17:54,300 --> 00:17:56,467
-[laughing]
-Watch yourself, buddy.
509
00:17:56,467 --> 00:17:57,767
I just got here.
510
00:17:57,767 --> 00:17:59,100
Hot sauce gonna go down first,
511
00:17:59,100 --> 00:18:00,667
butter, brown sugar.
512
00:18:00,667 --> 00:18:01,800
-A local honey.
-[Guy] Oh, that's right.
513
00:18:01,800 --> 00:18:04,200
That's what
you're gonna call me.
Now, I'm a local?
514
00:18:04,200 --> 00:18:05,634
-[scoffs] Weirdo.
-[laughing]
515
00:18:05,634 --> 00:18:08,667
[Gerald] Let that
come to a nice simmer
and then a slurry to thicken.
516
00:18:08,667 --> 00:18:11,367
-[Guy] Huh. What's so special
about chicken entrée?
-[Gerald] Yeah.
517
00:18:11,367 --> 00:18:12,634
I think it's a staple, man.
518
00:18:12,634 --> 00:18:14,266
[Guy] You gonna
be secretive about this
or re we gonna do it?
519
00:18:14,266 --> 00:18:16,200
I mean, yeah, let's do it.
520
00:18:16,200 --> 00:18:19,066
We have our dredge
for our chicken,
seasoned flour,
521
00:18:19,066 --> 00:18:21,000
-little AP.
-Granulated garlic.
522
00:18:21,000 --> 00:18:23,033
[Gerald]
Black pepper, onion powder,
523
00:18:23,033 --> 00:18:24,600
-seasoned salt.
-Okay.
524
00:18:24,600 --> 00:18:27,367
-Little four-ounce
breast butterfly?
-Uh, six ounce.
525
00:18:27,367 --> 00:18:30,100
-[Guy] You get two?
-[Gerald] Yep. Two.
526
00:18:30,100 --> 00:18:32,200
-Flour, egg wash, flour. Yup.
-[Guy] Flour. Got it.
527
00:18:33,000 --> 00:18:34,400
[Gerald]
And then it's ready to fry
528
00:18:34,400 --> 00:18:36,600
for about six
to eight minutes.
529
00:18:38,367 --> 00:18:40,467
So we're gonna
plate our chicken entrée.
530
00:18:40,467 --> 00:18:42,166
-Stone-ground grits.
-Okay.
531
00:18:42,166 --> 00:18:43,600
[Gerald]
Smoked turkey collards.
532
00:18:43,600 --> 00:18:45,166
Put them
in the strainer first.
533
00:18:45,166 --> 00:18:47,200
Just so the juices
don't run over the plate.
534
00:18:47,200 --> 00:18:48,900
And then our fried chicken.
535
00:18:49,567 --> 00:18:50,800
One on each side.
536
00:18:51,300 --> 00:18:52,467
House-made hot honey.
537
00:18:52,467 --> 00:18:53,834
Little drizzle.
538
00:18:53,834 --> 00:18:55,100
Drizzle for my shnizzle?
539
00:18:55,100 --> 00:18:56,100
For shizzle.
540
00:18:56,100 --> 00:18:57,266
[both laughing]
541
00:18:57,266 --> 00:18:58,533
Finish with a little parsley.
542
00:18:59,100 --> 00:19:00,300
You know that
when you tease me
543
00:19:00,300 --> 00:19:02,400
with that little bit
of hot honey,
544
00:19:02,400 --> 00:19:04,867
then I'm calling
to the kitchen
to send me inside.
545
00:19:09,600 --> 00:19:10,600
Yes, sir.
546
00:19:11,400 --> 00:19:12,400
[chuckles]
547
00:19:12,400 --> 00:19:14,166
[Guy] When it's so toothsome
548
00:19:14,166 --> 00:19:17,400
that you can almost identify
the kernels of the grit.
549
00:19:18,667 --> 00:19:20,567
Mmm. That's one
of the best grits I've had
550
00:19:20,567 --> 00:19:21,734
since I've been in Georgia.
551
00:19:21,734 --> 00:19:23,867
And I am
a grit-eating machine.
552
00:19:23,867 --> 00:19:26,400
I like that the collards
aren't cooked down too much.
553
00:19:28,667 --> 00:19:29,900
Fried chicken's cooked right.
554
00:19:30,400 --> 00:19:31,667
Not overcooked.
555
00:19:31,667 --> 00:19:32,734
Not over-seasoned.
556
00:19:34,100 --> 00:19:35,200
Well, hot honey's money.
557
00:19:35,667 --> 00:19:36,767
I wanted to call it, like,
558
00:19:36,767 --> 00:19:38,266
chef-glazed chicken supreme.
559
00:19:38,266 --> 00:19:40,734
-[laughing]
-But fried chicken entrée...
560
00:19:40,734 --> 00:19:42,300
That's the best name ever.
561
00:19:42,300 --> 00:19:44,033
-[laughing]
-I didn't get it.
562
00:19:44,033 --> 00:19:45,266
But it is.It's fried chicken entrée.
563
00:19:45,266 --> 00:19:47,100
-You're in the South.
-[Gerald] Yep.
564
00:19:47,100 --> 00:19:49,667
[Guy] You're at an oldhistoric hotel.
565
00:19:49,667 --> 00:19:52,166
You're at a place thatmakes craft cocktails,
566
00:19:52,166 --> 00:19:54,033
celebrates the past.
567
00:19:54,033 --> 00:19:55,700
And you're gettingcollard greens,
568
00:19:57,600 --> 00:19:59,734
fried chicken,
stone-ground grits,
569
00:19:59,734 --> 00:20:01,266
house-made honey sauce.
570
00:20:01,266 --> 00:20:02,266
That's the name, buddy.
571
00:20:02,266 --> 00:20:03,333
-Delicious.
-Thank you.
572
00:20:04,000 --> 00:20:05,266
Fried chicken entrée.
573
00:20:05,266 --> 00:20:07,667
[man 4] The breading to me
is just perfect.
574
00:20:07,667 --> 00:20:10,367
It's nice and fresh,
the juices from the breast
coming out.
575
00:20:10,367 --> 00:20:12,734
You get a nice pull
from the savory
to the sweet.
576
00:20:12,734 --> 00:20:14,867
And the greens
feels like I'm right at home.
577
00:20:14,867 --> 00:20:16,166
I'm a greens junkie.
578
00:20:16,166 --> 00:20:17,300
[Cosby]
I'm diggin' in good, man.
579
00:20:17,767 --> 00:20:18,934
[Gerald] Duck confit.
580
00:20:18,934 --> 00:20:20,467
Not many places are like this.
581
00:20:20,467 --> 00:20:23,300
It's absolutely by far
our favorite restaurant.
582
00:20:23,300 --> 00:20:25,467
This is the kind of thing,
like, when someone
comes to visit,
583
00:20:25,467 --> 00:20:26,734
they come over hereto Brunswick,
584
00:20:26,734 --> 00:20:28,400
bring theminto this old hotel,
585
00:20:28,400 --> 00:20:30,266
they'll see your big smile.
586
00:20:30,266 --> 00:20:32,266
They come in,they have a cocktailand speakeasy.
587
00:20:32,266 --> 00:20:33,333
You give them that...
588
00:20:34,066 --> 00:20:35,166
they'll be a fan of the South.
589
00:20:35,166 --> 00:20:36,600
-Well done, my friend.
-Thank you.
590
00:20:39,767 --> 00:20:42,000
That's it for this week.
But don't you worry.
591
00:20:42,000 --> 00:20:44,600
I'll be
looking for more joints
all over this country.
592
00:20:44,600 --> 00:20:48,300
I'll see you next week on
Diners, Drive-Ins, and Dives.
593
00:20:48,834 --> 00:20:49,800
Hang on a second.
594
00:20:56,734 --> 00:20:57,934
Am I right?
595
00:20:57,934 --> 00:20:59,600
-[laughing]
-That's, uh, strange.
44150
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