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MANHATTAN BEACH.
THIS PLACE IS FULL OF CHARACTER.
AND SPEAKING OF CHARACTERS, WE'RE AT A JOINT
WERE A DUDE BOUGHT A ONE-WAY TICKET TO ITALY
TO FOLLOW HIS CULINARY PASSION.
THEN HE CAME HOME AND STARTED COOKING UP THE REAL-DEAL FOOD
HERE AT THE BEACH. THIS IS NORTH END CAFFE.
THE FOOD IS AMAZING.
THROW OUT THE PASTA.
I GOT A FUEGO ON 25.
(woman) IT'S DELICIOUS.
'CAUSE JOHN ATKINSON'S BEEN AT IT FOR MORE THAN 25 YEARS.
BUT 8 YEARS AGO,
I QUIT THE RESTAURANT BUSINESS FOR A WHILE,
NO.
AND THAT'S HOW IT STARTED?
WHEN HE CAME BACK, HE OPENED HIS OWN JOINT
EVERYTHING IS FRESH. THEY DO IT RIGHT.
IT'S DELICIOUS.
AND HOMEMADE ALL THE WAY.
ALL RIGHT.
WE'RE GONNA START WITH A COUPLE CUPS OF FLOUR.
ADD SOME BEATEN EGG,
A LITTLE BIT OF SALT TO THAT EGG,
AND WE'RE JUST GONNA MIX IT UP.
THE THING ABOUT MAKING FRESH STUFF
A TRUE PASTA.
NOW IT'S GETTING SOME PLASTIC WRAP.
LET IT REST UP. TAKE ABOUT A HALF AN HOUR.
OKAY, SO WE UNWRAP IT.
JUST KIND OF MAKE IT INTO A SNAKE.
AND FEED IT.
LAYERING YOURSELF, OKAY.
ALL RIGHT? AND I'M GONNA KICK IT UP TO TWO.
YOU GOTTA KINDA SLOWLY GO THROUGH IT
I-I TAKE IT ALL THE WAY UP TO FIVE.
IT'S GETTING TO ABOUT LINGUINE LENGTH.
YOU GOTTA SQUARE IT OFF.
SWITCHING GEARS OVER HERE. GONNA GO TO THE CUTTING SIDE.
JUST FEED IT RIGHT DOWN INTO YOUR HAND.
NOW WE'RE CUTTING THE PANCETTA.
GOOD SALT.
ALL RIGHT.
WE'RE MAKING THE SAUCE FOR THE LINGUINE CARBONARA.
OKAY.
SOME PANCETTA--WE'RE GONNA SEAR THIS UP NICE AND CRISP.
THERE YOU GO.
A LITTLE BIT OF CREAM-- WE'RE READY FOR THE PASTA.
THAT'S A HEALTHY PORTION. SO THAT'LL COME UP QUICK,
ABOUT 30, 40 SECONDS.
GOING DIRECTLY INTO THE SAUCE.
WE'RE GONNA ADD BLACK PEPPER, GIVE IT A NICE LITTLE TOSS.
NOW WE'RE DOING A LITTLE EGG WHITE.
OFF THE HEAT REAL FAST.
HIT IT WITH SOME PECORINO-ROMANO--
OH, YEAH.
AND THAT'S A ROMAN CHEESE.
NOW TO FINISH IT, DROP THE SUN RIGHT ON TOP.
(gasps) PASTA DISH-- GUY'S GONNA EAT IT WITH THE EGG.
THIS IS WHAT MAKES THE SAUCE.
CARBONARA--EGG YOLK IS WHAT IT'S ALL ABOUT.
MMM. THE PASTA IS PHENOMENAL.
MMM, PANCETTA'S GOT NICE CRISP TO IT, NICE AND SALTY.
BUT THE KICKER TO THE WHOLE THING--FRESH CRACKED PEPPER.
AND THEN THE ONLY WAY TO DO IT IS WITH THE PECORINO-ROMANO.
THANKS, DUDE.
I LOVE THE TEXTURE OF THE PASTA.
THIS IS, UH, A CHEESE EXPLOSION RIGHT HERE.
(John) VEAL PICCATA IS READY!
JOHN HAS A WAY OF JUST COMBINING THE PERFECT INGREDIENTS.
YOU KEEP IT FRESH. YOU KEEP IT REAL--IT'S THE ONLY WAY.
SO LET'S TALK ABOUT THE MARIO INFLUENCE.
THAT'D BE MARIO BATALI.
PROBABLY THE GREATEST ITALIAN CHEF
YOU GOT IT, MAN.
I HAVE NOT.
ALL RIGHT.
(phone ringing)
MR. BATALI.
I'M FANTASTIC.
YOU GOTTA COME SEE THIS JOINT.
THIS GUY'S GOT NOTHING PREPROCESSED.
He sounds like my kind of guy, my kind of place to go hang out
the next time I'm on the west coast.
I'D LOVE THAT, MAN. THAT'S UNBELIEVABLE, MARIO.
AND JOHN'S BRINGING HIS CULINARY PASSION
SOUTHERN-STYLE PORK RIBS! COME AND GET 'EM!
LIKE HIS TAKE ON FUSION.
IT'S A MONTE CRISTO EGG ROLL WITH KALUA PORK.
WE ARE DOING THE KALUA PIG MONTE CRISTO EGG ROLLS.
YEAH. NOW WE GOT A PORK BUTT.
NOW WE GOT ONE OF MY SECRET INGREDIENTS.
THIS IS A SMOKED SALT FROM MY BUDDY'S LITTLE MINE
YOUR BUDDY HAS A LITTLE MIME, HUH?
HE DOESN'T TALK MUCH, BUT, UH...
OKAY.
WRAP IT UP TIGHT IN QUITE A BIT OF BANANA LEAF.
WE'RE GONNA ADD A LITTLE BIT OF WATE.
SO WE DON'T BURN ON THE BOTTOM.
INTO THE OVEN-- 220, 12 HOURS.
WE ARE NOW MAKING
THE WASABI MOJO FOR THE KALUA PIG.
WE'VE GOT SOME MAYONNAISE, A LITTLE BIT OF GARLIC,
A LITTLE TERIYAKI, WASABI POWDER,
A LITTLE BIT OF HONEY, SESAME OIL,
OKAY.
LET IT SET UP.
LET SOME OF THAT WASABI WORK IT'S WAY THROUGH THE MAYO.
NOW WE'RE PULLING OUT THE KALUA PIG.
WOW, LOOK AT HOW MUCH MOISTURE IS LEFT IN THERE.
YOU KNOW, I DON'T OFTEN DO THIS,
BUT I'M JUST GONNA SAMPLE SOME OF THIS.
WHAT DO YOU THINK?
MEGA-SUPER-OUT OF BOUNDS- SUPERCALIFRAGILISTIC TENDER.
THAT'S RIGHT. LET'S PROCEED.
SO NOW I'M GONNA START JUST BREAKING IT UP.
A LITTLE BIT OF THIS COOKING LIQUID.
THIS IS READY TO GO. AND WE'RE GONNA ASSEMBLE THE EGG ROLL.
START WITH A PIECE OF SWISS CHEESE,
I LIKE IT.
OKAY.
JUST A LITTLE BIT OF EGG WASH
CORNER TO CORNE, WRAP IT OVER.
YEAH, NICE, DUDE.
OH, YEAH, YOU'RE TALKING TO A DUDE
WE GOT OUR WASABI MOO
AND OUR TERIYAKI SAUCE.
THERE YOU GO. GET DOWN.
MMM. TAKE A LOOK AT THAT.
THE KALUA PIG JUST REALLY ROCKS AND ROLLS. MMM.
GREEN ONION, THE HAM, CHEESE,
WASABI MOJO.
THAT'S LIKE BANK.
I MEAN, THERE'S MONEY, AND THEN THERE'S BANK.
KALUA PORK EGG ROLL.
THE SAUCE COMPLEMENTS THE PORK-- MELTS IN YOUR MOUTH, DELICIOUS.
AND YOU ARE HAVING THE FUEGO BURGER.
BREAKFAST, LUNCH AND DINNER.
I GOT FRIES ON THIS, PLEASE!
YOU TOTALLY COMMIT YOURSELF, AND THAT'S
A GREAT EXAMPLE OF MARIO. THAT'S WHY I HAD TO CALL HIM.