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Hey, there. I'm Guy Fieri, and we're rolling out,
looking for America's greatest diners, drive-ins, and dives.
This trip...
Hey, kids.
...the Camaro's racing...
This is just everybody playing together.
...from land to sea...
How do we start this?
...in Olympia, Washington.
[ As Groucho Marx ] Well, I'll tell you something, sweetheart.
The Brew Pub pairing suds
with housemade specialties.
Holy cannoli.
In Kitty Hawk, North Carolina,
the seaside tradition...
100,000 people a summer.
...reeling in tourists and locals alike.
When it's good, the locals know.
And in Syracuse, New York, the underground joint...
Magical.
...serving up homemade twists...
Do you sleep upside down in a dark cave?
...on tradition.
Who came up with this crazy idea?
Me.
This is whacked.
That's all right here, right now on "Triple D."
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
You remember the beer Olympia? Oly?
They had that tag line, "It's the water."
Well, I'm in that town -- Olympia, Washington.
So, when you show up to a town like this, what are you looking for?
A great brewpub.
But not just a great brewpub, one that has great food.
The place I'm told to check out is right here at Fish Tale.
Here you are, Todd.
Thank you.
WOMAN: As far as variety and selection,
it's really the best place to go.
FIERI: It's been Olympia's go-to spot for craft beer since 1993.
How many different types of beer do you guys make?
SHELL: We're making about 20 on average.
And then we do seasonals and special one-offs all the time.
And to pair with Brewmaster Brad Shell's high-end suds,
Pub Manager Max DeJarnatt
knows the food's got to be off the hook, too.
We're brewing craft beer, so we want to have craft food.
And people here, they want to eat some good food.
If you're gonna drink that kind of beer,
you should have that kind of food.
Exactly.
FIERI: So, Chef Kerin Lewis...
Crab cannelloni.
...is going local...
We really feel like it's a good flavor of the Northwest.
FIERI: ...with fish and chips made from Alaskan cod,
and Northwest russet potatoes,
to a clam steamer sourced from nearby Hood Canal,
or a crab cannelloni
stuffed with Alaskan Bay shrimp and Dungeness crab
straight out of the Puget Sound.
Crab cannelloni.
It's just delicious.
How do we start this?
First of all, I puree my bay shrimp.
I don't know about this.
It's like shrimp cotton candy.
Yeah.
Hey, kids.
So, now we take the shrimp cotton candy,
and what are we gonna do with it?
Shrimp "Ice, Ice, Baby?"
We go with the Dungeness crab.
That, I like.
Lemon zest, then we have nutmeg, some parsley.
Okay.
A little egg yolk.
Egg yolk.
Sauteed shallots.
How do you spell "cannelloni," by the way?
C-a-n-n-e-l-l-o--
E-g-g-r-o-l-l?
Yeah, egg roll.
This is what you're gonna use for your pasta? Nice.
When I started making it, I used pasta sheets.
And they were too thick for this texture.
This is a thin texture.
But when you get some of those pasta sheets and they swell up,
they're kind of like the thickness of a lasagna.
Right.
So, what's gonna happen now?
Ricotta cheese and parmesan.
Excellent.
Some gloves?
Some gloves.
I play with my food.
You play with your food?
Mm-hmm.
You want to break up the crab,
but you want to leave it so you can still tell it's --
You want to have some texture of the crab.
Some texture.
You want me to bust out any of these sheets?
Sure, I need three of them.
Chop, chop.
So, here's the thing when it comes to these skins.
Make sure that you keep them cool,
and make sure that you keep them from drying out,
'cause they are pastas.
Whoa! Holy cannoli.
Yeah, that, too.
You got this down to a science, girl.
[ As Groucho Marx ] Well, I'll tell you something, sweetheart.
[ Normal voice ] Okay?
Okay.
Then we'll cut them in half?
Mm-hmm.
That's good. I was scared.
And now I'm gonna make the roasted red pepper sauce
for the cannelloni.
Garlic butter and heavy cream.
And then we have the roasted red peppers.
FIERI: So, the roasted red peppers are pureed?
Mm-hmm.
Once it gets really hot, I add the parmesan
a little at a time until it gets thick.
So, basically,
this is an alfredo with roasted red pepper sauce.
Very nice. And that's gonna go over the top.
Nice. Nice.
So, it goes in the oven for how long?
About eight minutes.
Awesome.
All right, so, now what do you do to it?
I'm gonna go ahead and garnish it
with a little bit of parmesan cheese,
'cause you can never get enough of that.
And a little green, 'cause you need your vegetables.
When you come to the great Northwest
and you hear all this talk of the seafood,
you expect that you're gonna find places
that are doing, like, real-deal, super seafood dishes.
That's seafood.
I mean, you got tons of shrimp in there, tons of crab.
There's a little bit of cheese to bind that,
but the ratio of seafood to cheese --
I think it's about three to one.
And that really is delicious.
Great dish. Nice job.
FIERI: So, I had the surf.
And when we come back to Fish Tale Brew Pub in Olympia...
Now the fun begins.
...I'm going in for the turf.
FIERI: "Triple D's" hanging at the Fish Tale Brew Pub
in Olympia, Washington...
Fish tacos.
...where they're combining award-winning beers
with righteous down-home cooking...
Here's your lobster po'boy.
...all served up in an atmosphere I'd call homey.
Everybody is kind of at home here --
People from government offices to college kids.
FIERI: But there's one thing from home you won't find here.
We don't have any TVs,
so there's always good conversation.
Who do you guys talk to?
Each other.
FIERI: Great conversation, house-brewed beer,
and a killer meal like this pub grub classic.
Bangers and mash.
Kerin's cranking out from scratch.
Let's make bangers.
LEWIS: Okay.
We're gonna grind some pig.
You say it with such enthusiasm.
We're gonna one time? Two times?
Just one time.
This is the kind of grind we're going to --
this nice, coarse grind?
Yep, that's what we want.
Then we'll mix it with the seasoning and stuff it?
Right.
Hit it.
We're gonna add the bread crumbs,
which is a mix of sourdough and marble rye.
Ooh.
Nutmeg, mace.
Mace is the outer skin of the nutmeg.
Fresh sage, fresh marjoram, and fresh thyme.
Thyme's one of my all-time favorites.
Yeah, I love thyme.
Pepper, paprika, lemon zest, salt.
Then I've got eggs.
A little bit of water.
A little bit of water.
You'd like to put that extra moisture in there if you can.
Now the fun begins.
Doctor, doctor?
Doctor, doctor.
So, thoroughly mix all of this.
You want to get it so that it's so combined
that it looks like one piece of meat.
Can we have some meat-mixing music?
Hit it!
[ Up-tempo music plays ]
Oh, you're really getting into it now.
Oh, yeah.
Okay, so, we got that mixed enough.
Now, we're gonna take it --
We've got some soaked casings over there.
Yes, some hog casings.
Okay.
All right, here we go.
We're gonna pack the meat into the hopper.
Okay.
Put the casing on.
And it's good to have water on the sheet pan.
So it doesn't stick?
Yeah.
I can hear it. Come on.
There we go. We got it.
You want me to do the cranking?
Sure.
[ As Arnold Schwarzenegger ] It's like a workout in the kitchen.
[ Normal voice ] Okay, so, what's gonna happen now?
I'm gonna tie it off.
Okay, so, you twist, measure that one off.
What exactly is going on at this juncture?
This is called a traditional butcher's tie.
Huh.
Okay, so, the idea is that everybody's linked together
so when you got and hang it in the smokehouse,
you would hang it by this combined group
so everybody's supporting each other.
That's right.
Dig it.
So, we'll let this cure for 24 hours?
24 hours, and then we'll blanch it in our beer.
What kind of beer is that?
It's organic I.P.A.
Okay. Next?
We're gonna make the rue for the gravy.
A little bit of olive oil.
This is a flour that's got salt, pepper, paprika,
and we use it for our beer batter.
Okay.
And the beef stock is made in-house.
Roast the bones, the whole giddyup?
The whole giddyup.
I like it.
And now a little beer. Which beer is this?
This is Hefeweizen.
Hefeweizen.
And how long do the sausages take back there?
It takes eight minutes to cook there,
and then we put them on the grill for about five minutes.
Give a nice, little crust to them.
Oh, yeah.
Okay, and that's my gravy.
Okay, well, we're dishing up.
We have our bangers marked and the gravy we made.
And a little fresh parsley. That's my bangers and mash.
Mmm. Very floral.
I like that lemon that comes through.
A little nutmeg on the backside of it.
Nutmeg's the key.
This is a really nice consistency of the meat.
Mmm. Good-tasting.
You definitely get a lot of that beer coming through
and then a little grill to it so it's not just a boiled sausage.
And the gravy, come on. Check that out.
Impressed. Nice job. Delicious.
Thank you.
She gave me knuckles.
It's fresh, and it's prepared right.
It gives me everything I need.
Food's fantastic, the service is great,
and we made a lot of our friends down here.
We're here all the time, and we really enjoy it.
Nice, guys. Thank you. Congratulations.
FIERI: Up next...
Spank it.
...we're headed to Kitty Hawk, North Carolina...
Chug, chug, chug.
...where a summertime institution...
What do you know about risotto, son?
...is serving up the sea.
Ah, one of the things I love about "Triple D" --
it takes me to big cities, it takes me to small towns,
it takes me to historical landmarks.
This is Kitty Hawk, North Carolina.
You know, Kitty Hawk, the Wright brothers?
This is where aviation started. I mean, it's incredible.
You know what else is incredible?
100 years later,
this restaurant is serving over 100,000 people a summer.
This is the Black Pelican.
Shrimp grit.
It's my favorite place on the beach.
It's got just about what everybody would want in a place down here.
Hey, y'all. Here you go.
It's real-deal food?
Absolutely.
Fresh, always tasty, chef's very creative.
FIERI: That's Chef Jason Smith...
Shrimp app up.
...who, like the Wright brothers,
has a bit of history here.
Well, I started out here when I was 16, doing the steam bar.
You got veg for the pork shank?
After years of honing his craft elsewhere...
Table 10 up.
...he came back to the place locals love.
It's got a little bit of everything.
Cowboy burger up.
Whatever you want, they've got it.
What is it, everybody says,
"Oh, you go to Black Pelican, you got to have the..."?
Citrus rosemary brine chicken.
Citrus rosemary brine chicken.
I like the combination of flavors
with the citrus background.
And whatever the glaze is is excellent.
All right, so, we start with our airline chicken breast
into our brining pan.
Garlic.
Fresh garlic.
A whole rosemary stem's in there.
Peppercorn. Kosher salt.
A bunch of it.
And then we have just granulated sugar -- white sugar.
Okay.
We got an orange.
We're gonna throw the whole orange in there,
but we're gonna go ahead and squeeze some juice in, also,
just to make sure -- Oh, thank you, sir.
Limes.
Water.
Okay, now, how long is this gonna brine?
Usually, about 24 hours is nice.
Chug, chug.
[ Chuckling ] Yeah.
I like to do the skin side down.
That's really the main side we're gonna mark just for presentation purposes.
Pour some chicken stock on it.
Homemade chicken stock?
That's right.
Of course it is.
Put it in the convection oven at 500 degrees.
So, we're gonna get our smoked-gouda mashed potatoes.
Oh, I love smoked gouda!
Good.
Demi-glace?
Demi-glace.
Do that around the bowl.
This is not what I expected to find in a seafood restaurant.
Well, you have to serve chicken, too.
There's always some chicken-eater.
Chicken-eater.
There's our chicken breast.
See, we got the grill marks nice and caramelized.
And then we top it with our sauté of baby spinach,
mushrooms, oven-roasted tomatoes, and feta cheese.
That's the citrus rosemary chicken.
Mmm.
Look at how juicy that chicken is.
We don't want anybody to take, you know, first seat
in the orchestra on this.
I mean, this is just everybody playing together.
Spinach, mushroom, tomatoes, the demi-glace,
the smoked-gouda mashed potatoes,
and the citrus brine chicken.
Had the Wright brothers had some of this,
they would have said, "Guess what. We flew.
"Oh, and you got to try the citrus brine chicken
over at the Black Pelican."
Citrus chicken up.
Nothing is overstated on it. It's very delicate.
It's a very nice blend of the seasoning and the sauce.
There's something good going one here.
It's my home away from home. [ Laughs ]
There's a lot of the same people here,
and I think the visitors like that, too.
I would think that the locals would steer so far away
from the tourist area.
No, listen. When it's good, the locals know.
FIERI: And one thing locals here know about -- you got it.
Seafood.
Man: They use shrimp from here. They use scallops.
Everything from here is from here.
And when it's combined with an Italian favorite,
you've got a Black Pelican classic.
Wanchese fisherman's risotto up.
What do you know about risotto, son?
I know quite a bit about risotto.
Okay, give me the beginning.
So, we're gonna sweat the onions.
Now we go with the beautiful Arborio rice.
All right, I need to cut this rascal open.
Watch out.
This work?
Yeah, that's a fish knife, but we'll cut a bag with it.
Yeah.
All right, so, we'll pour in the Arborio.
All right, so, we'll toast this all down.
Get some garlic in there.
We'll start hitting it with the chicken stock.
What's this?
Sweet corn. We put that in just before we cool it.
Gives it nice color and sweetness.
Spank it. Spank it.
Throw it on some sheet trays to cool it down.
That's right.
So, the risotto's done, pan's hot.
Take me to the...
Wanchese fisherman's risotto.
Wanchese fisherman's risotto.
We're gonna start out with chopped bacon,
sea scallops, shrimp.
[ Fieri whistles ]
The reason we call it Wanchese risotto
is because these scallops come in from Port Wanchese.
The port of Wanchese?
Yeah.
Let them build a little crust.
Yeah.
What else is gonna go in the dish?
So, we're gonna go with tomatoes, spinach, lump crab.
Put the risotto in the pan now.
And then we're gonna add our chicken stock and let it simmer.
All right, butter and cheese. That's it.
A little bit of a pat. Parmesan.
And that will just finish creaming it up real good.
FIERI: Nice.
We top it with our crispy sweet potato curls.
That's all she wrote?
That's all she wrote.
Mmm.
The risotto is nice and tender.
The fresh spinach in there, the lump crab, the bacon,
a little bit of butter, the shrimp, the scallops.
I did not expect this level of food
at a place that's doing 100,000 people in the summer.
Dynamite.
The combination of flavors is wonderful.
They really care about what they put out on their plates.
You will come back again and again and again.
Hey, great job, man. You're the bomb. Mmm.
Thanks.
FIERI: Coming up, we're headed to Syracuse, New York...
This is andouille from who-ey?
...where an underground bar and grill...
I like that.
...is cranking out a spicy/sweet success story.
What is this, the Paul Bunyan fajita platter?
You know, on "Diners, Drive-ins, and Dives,"
we have found some funky joints in some very unique locations.
Now, let's see -- auto-repair shop, a car wash,
I mean, even in a school bus.
So, I'm here in Syracuse, New York, at Armory Square,
and I'm not that surprised to find out that
there's a brewery/restaurant that's gone subterranean.
And it's located in an old pickle warehouse.
This is Empire Brewing Company.
WOMAN: Bentley burger.
Empire's definitely a local favorite.
The atmosphere is fun. The beer is fantastic.
Big Mamou up.
MAN: There's definitely items on the menu here
that I don't think you'll find anywhere else.
Very eclectic, but it's all very good.
KATLESKI: Plating up the feta chicken.
FIERI: And it's all from the mind of owner David Katleski...
Sweet fire is three minutes.
...a self-taught chef, who left a money-making career
back in '94 to pursue his passion.
I was doing a lot of lease negotiations with restaurants
and just fell in love with the restaurant business.
So along with Head Brewer Tim Butler...
...these guys are pairing unique beers with eclectic recipes,
like this crazy combo of Cajun and Tex-Mex.
Sweet fire fajitas.
They are unbelievable.
We created something called sweet fire.
And what we do is we slice andouille sausage,
which is the fire.
This is andouille from who-ey?
This is andouille from Nodine Smokehouse
in Danbury, Connecticut.
We add equal amounts of brown sugar and molasses.
So, we toss this, and we coat it evenly throughout.
And then we let it marinate for 24 hours.
Really?
And it's converted the next day. So, we do this every day.
Who came up with this crazy idea?
Me.
This is whacked.
What in the wild, wild world of sports is going on here?
Well, part of our fajitas
is the marinated onions and peppers.
Magical.
We start with our onions.
Sliced grilled peppers.
And then we make our marinade.
You start with orange juice and soy sauce.
Olive oil.
We have our minced garlic.
Brown sugar.
Black pepper.
Fresh cilantro.
So, we mix it together, and then we throw a ladle of this
on top of our grilled vegetables.
So, it just gets a little brief introduction to it like this?
These are good to go.
And then heat them up and they're ready to go.
Correct.
I like that.
All right, so, we got the sausage.
[ Sizzling ]
You're gonna bring those up to temp,
get them nice and warm,
and then we're gonna finish them in the salamander.
Peppers and onions on the sizzle platter.
What do you want them, on the sizzle platter?
Yep.
Sizzle, sizzle.
We're gonna break them down just a hair.
We're gonna caramelize the sugars into the meat,
and it's gonna put this little, black edge
right around the outside of each one of the sausage rings.
All right, so, sausage looking good.
Look at that.
Leave that right there. We'll get our underliner.
It's the Paul Bunyan fajita platter?
How many is this for, 6 or 12?
This is a one serve.
One person?
Here, put a little shredded cheddar Jack.
And we sell it.
[ Chuckles ]
That's it.
All right.
All the little things --
marinating it in molasses and brown sugar,
roasting the onions and the peppers,
and then adding the citrus marinade --
all those little twists make it something
that you probably haven't had before.
Sweet, heat, crunchy veggies, soft tortillas.
Yeah.
Nice job.
Sweet fire fajita.
WOMAN: There are so many different flavors going on.
The sausage is obviously the showpiece, but, you know,
everything just kind of works together really well.
It's fantastic. Delicious.
WOMAN: The food is great. It's succulent.
Everybody's taste buds are gonna be touched
when they come down here.
Sunday brunch or a Sunday brew.
It's always on the money.
It's just so much fun. We love it.
David does a fantastic job.
How do you put all this together?
Surround myself with great people.
That's my best line.
Yep.
Kudos, my brother.
So, that's it for this trip, but don't worry.
There's plenty more Triple-D joints all over the country.
I'll be looking for you next week
on "Diners, Drive-ins, and Dives."
Hey, listen, man. I'm just trying to get in the flow of things.
The sunglasses -- you got that all wrong.
On my head? Come on. That's way too "Baywatch."