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HEY, I'M G. GARVIN, AND I'M ALWAYS ON A QUEST
FOR THE ABSOLUTE BEST SOUTHERN FOOD THERE IS.
I TAKE YOU ALL OVER THE GLOBE, BABY.
(G. Garvin) GET READY, BECAUSE I'M TAKING YOU ON A ROAD TRIP
TO BROOKLYN, NEW YORK-- YEAH, THAT'S RIGHT, BROOKLYN--
WHERE THERE'S NO END TO THE CHOICES OF INCREDIBLE FOOD.
WE'RE GONNA HAVE A TASTE OF THE SOUTH UP NORTH
WITH FRIED CHICKEN AND PIE
THAT WOULD MAKE EVEN MY GRANDMOTHER ASK FOR SECONDS.
IT'S TRULY FROM THE SOUTH, BABY.
WE'RE GONNA GRAB A COUPLE OF BURGERS LIKE YOU'VE NEVER SEEN
WHERE COMFORT FOOD MEETS GOURMET MEETS DELICIOUS.
WOW.
AND THEN I'M GONNA LIFT YOUR SPIRITS, LITERALLY.
I'M GONNA TAKE YOU TO A PLACE
WHERE THEY'RE MAKING GIN AND WHISKEY, BABY.
HARD TO BELIEVE, BUT IT'S REALLY GOING DOWN.
IT'S BROOKLYN, BABY,
AND BOY G. GARVIN'S GOT TO GO CHECK IT OUT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I'M ALWAYS EXCITED TO BE IN BROOKLYN,
BECAUSE EVERY COUNTRY'S CUISINE IS TRULY REPRESENTED,
FROM THE SIMPLE COMFORT FOOD TO THE EXOTIC AND FINE DINING.
THEY'VE EVEN GOT SOUTHERN-INSPIRED PLACES.
FOR A GUY LIKE ME FROM THE SOUTH,
IT MAKES ME FEEL LIKE I'VE NEVER HAD TO LEAVE HOME.
WE'RE HEADED TO WILLIAMSBURG, BROOKLYN,
TO A PLACE CALLED PIES ‘N' THIGHS.
I HEAR THESE LADIES ARE DOING SOME SOUTHERN-INSPIRED DISHES
THAT AREN'T TO BE BELIEVED.
THE FOLKS AT PIES ‘N' THIGHS
ARE SERVING UP HUGE PLATES OF DELICIOUS COMFORT FOOD
THAT'S GOT THE LOCALS COMING OUT IN DROVES.
SARAH BUCK HANDLES THE PIES.
HER PARTNER CAROLYN BANE HANDLES THE THIGHS,
CHICKEN THIGHS, THAT IS.
EVERYBODY'S TALKING ABOUT THE FRIED CHICKEN.
EVERYBODY'S TALKING ABOUT THE SOUR CHERRY AND PEAR PIE.
LET'S CHECK OUT PIES ‘N' THIGHS.
SARAH, I'M SUPER EXCITED.
WE'RE SO HAPPY TO HAVE YOU.
WE DO THIS SOUTHERN THING...
MM-HMM.
BUT WE'RE IN BROOKLYN.
YEP.
I'M HEARING ABOUT THE PIES. I'M HEARING ABOUT THE THIGHS.
SO TELL ME ABOUT THE PIE.
WE'RE GONNA MAKE A SOUR CHERRY PEAR PIE.
NOW IS IT FROM YOUR MOTHER, YOUR GRANDMOTHER?
IT'S NOT. IT'S FROM THIS NOODLE...
OH!
THIS NOODLE RIGHT HERE.
RIGHT IN THERE, HUH?
SO WHAT DO WE START WITH?
WE'RE GONNA START WITH THE DOUGH.
OKAY. TELL ME A LITTLE BIT ABOUT THE DOUGH.
OUR PIE DOUGH IS SUPER SIMPLE.
WE USE ALL-PURPOSE BAKING FLOUR
AND SALT, SUGAR.
WE USE A LOW-MOISTURE, HIGH-FAT-CONTENT BUTTER.
IT TASTES SUPER BUTTERY.
OKAY.
WE USE ICE WATER.
GETTING THE WATER RIGHT IS THE ONLY TRICKY PART.
OUR TRICK IS TO KEEP IT AS DRY AS POSSIBLE.
OKAY.
WE JUST TRY TO REALLY MANHANDLE THE DOUGH TOGETHER.
IF IT'S TOO EASY, THEN THERE'S TOO MUCH WATER.
OKAY, COOL.
SO WE LET IT CHILL FOR AT LEAST A HALF-HOUR
SO THAT IT CAN RELAX THE GLUTEN, AND THEN WE ROLL IT OUT.
WHAT ARE YOU ROLLING OUT TO, HOW THICK?
I WANT IT TO BE A LITTLE BIGGER THAN THE PIE PAN.
WE HAVE ABOUT 3/4 OF AN INCH
GOING ALL THE WAY AROUND THE PIE PAN.
OKAY.
SO YOU PUT THE PIE TIN OVER...
MM-HMM.
BUT YOU DIDN'T GREASE IT OR...
NO, IT'S NOT GONNA STICK.
OKAY, COOL.
I JUST PRESS THE CORNERS IN FIRST. GIVE THAT A TRY.
OKAY, SO JUST PINCH IT DOWN?
THAT'S IT, YEAH.
SINCE WE'RE GONNA BE PUSHING THIS DOUGH ONTO ITSELF,
AND WE WANT IT TO STICK...
MM-HMM.
I JUST BRUSH THE EXTRA FLOUR OFF.
AND THEN WE'RE GONNA FOLD IT OVER, SO HERE'S A LITTLE TRICK.
YOU JUST PUT ONE FINGER UNDER TO GUIDE IT LIKE THAT...
ALL RIGHT.
AND THEN YOUR THUMB IS JUST GONNA ROLL OVER ON TOP.
GIVE THAT A TRY. YEAH, THERE YOU GO.
AND THEN--YEP.
YEAH.
PROBABLY NOT LIKE YOU WOULD DO IT.
NO, IT'S PERFECT.
HEY, THIS IS A LITTLE HARDER THAN IT SEEMS.
ALL RIGHT, I'M GONNA LET YOU FINISH.
YOU DON'T HAVE TO SHOW OFF.
OH, COME ON.
SO THERE'S OUR DOUGH.
AND WE WOULD LET THIS CHILL FOR ABOUT A HALF-HOUR, TOO.
SO NOW WHAT DO WE DO?
WE'RE GONNA MIX UP THE FILLING.
HERE YOU HAVE SOUR CHERRIES.
WE LIKE TO HAVE SOME OF THE JUICE,
BECAUSE IT MAKES A NICE GEL IN THE PIE.
THERE ARE YOUR PEARS.
ANY SPECIFIC PEAR YOU USE FOR THIS?
YEAH, WE USE BOSC.
AVAILABLE.
THEY'RE PRETTY SWEET. THEY BAKE REALLY NICELY.
AND YEAH, THEY'RE WIDELY AVAILABLE.
OKAY.
AND WE HAVE EQUAL PARTS CHERRIES AND PEARS HERE.
LET'S DO THE SUGAR. HERE'S OUR SALT.
OH, OKAY. REGULAR SALT?
WE USE KOSHER.
CORNSTARCH.
AND WHAT'S THE PURPOSE OF THE CORNSTARCH?
IT'S GONNA BIND ALL THOSE JUICES TOGETHER
SO THAT YOU HAVE A NICE PIE GEL.
GOT YA.
THIS IS A 1/2 TEASPOON OF CINNAMON, FRESH GINGER.
SO YOU CAN MIX THAT UP.
SO OUR NEXT STEP IS THE EGG-WASH THE EDGE OF THIS CRUST.
EGG WASH IS...
WE DO WHOLE EGG AND CREAM.
AND THAT DOES WHAT FOR THE CRUST?
THIS MAKES IT SHINY AND BEAUTIFUL.
AND YOU DON'T DO THE BOTTOM, JUST THE OUTSIDE?
JUST THE OUTSIDE.
AND THEN WE SPRINKLE A LITTLE SUGAR ON THE EDGE...
OKAY.
TO MAKE IT EVEN SHINIER.
A LITTLE TRICK, YOU CAN'T SEE THE SUGAR.
AND THEN WE'RE GONNA SCOOP SOME OF THIS OUT.
WE'LL LEAVE A LITTLE BIT OF THAT JUICE BEHIND.
WE NEED ABOUT 2 PINTS.
WE'RE GONNA PUT THE CRUMBLE ON.
ALL RIGHT.
SO YOU WANT--
AND THIS IS WHAT EXACTLY?
THIS IS BUTTER, DARK BROWN SUGAR, FLOUR, BAKING POWDER.
GET MY HANDS DIRTY.
YEAH, THERE WE GO.
DIRTY, DIRTY.
I'M GONNA TURN THE OVEN ON SO WE'RE READY TO GO.
HOW OFTEN DO YOU CHANGE THE PIE MENU?
WE HAVE ABOUT SEVEN PIES THAT ARE ALWAYS ON THE MENU.
UH-HUH.
WE HAVE ABOUT THREE SPECIALS USUALLY,
DEPENDING ON WHAT IS IN SEASON, WHAT WE CAN GET.
THE SEASONAL WE HAVE RIGHT NOW
ARE RHUBARB AND A BLACKBERRY PIE.
SO THIS THING IS READY TO GO IN THE OVEN NOW?
READY TO GO IN THE OVEN.
OKAY.
A HALF-HOUR AT 350.
IT'S PIE TIME.
IT'S PIE TIME.
AND WE HAVE ONE READY.
THE CRUST IS REALLY FLAKING APART. IT'S GOOD.
YES.
AND YOU CAN SEE HOW ALL THAT JUICE
TURNED INTO A NICE, HOT GEL.
YEAH, I LOVE HOW IT JUST SORT OF STAYED,
AND IT'S NOT SUPER RUNNY.
OH, BOY, I CAN'T WAIT.
THIS IS A PLATE MY MOM MADE.
OH.
SHE MAKES A LOT OF OUR POTTERY.
OH, THAT'S GREAT.
AND THERE YOU GO.
SHOUT OUT TO MOM. WE LIKE THE PLATE, OKAY.
YEAH.
OOH.
SARAH, THE PIE IS UNBELIEVABLE.
THE SWEET, THE SOUR...
YEP.
THE CRUMBLE.
IT'S GOT IT ALL.
IT'S BANANAS. TOO BAD IT'S NOT A BANANA CREAM PIE.
YOU GOT TO TRY OUR BANANA CREAM PIE NEXT TIME.
I'M GONNA TRY IT.
WE'RE SOUTHERN-INSPIRED, BUT WE ARE BROOKLYN...
WE ARE.
AND YOU BROUGHT IT WAY UP HERE.
THANKS.
WE'RE AT PIES ‘N' THIGHS. THIS IS THE PIE.
I'M GONNA GO SEE THE THIGHS.
THE CHICKEN'S PRETTY GOOD, TOO.
THE B.K., BABY.
SO THIS IS THE OSSO BUCO BURGER, RIGHT?
THE OSSO BUCO BURGER IS OFF THE HOOK.
WHOA.
WE'RE HANGING OUT IN WILLIAMSBURG, BROOKLYN,
AT PIES ‘N' THIGHS.
SARAH AND I HAVE ALREADY MADE
THE INCREDIBLE SOUR CHERRY AND PEAR PIE.
NOW HER PARTNER CAROLYN
IS GONNA SHOW ME HOW THEY DO THE THIGHS.
SO, CAROLYN, PIES ‘N' THIGHS--
INCREDIBLE PIES, CHICKEN'S GOING ON.
SO BEFORE WE DO THIS INCREDIBLE CHICKEN,
TALK TO ME ABOUT THE MENU.
THE MAIN SELLER IS THE FRIED CHICKEN.
UH-HUH.
IT'S BRINED, FLOURED, DEEP-FRIED.
MOST PEOPLE GET IT WITH MAC ‘N' CHEESE,
EVEN THOUGH WE HAVE SO MANY DELICIOUS THINGS.
UH-HUH.
WE HAVE CORNBREAD, COLESLAW.
WE HAVE COLLARD GREENS, BAKED BEANS.
NICE.
WE GOT ALL KINDS OF STUFF,
BUT THE FRIED CHICKEN'S THE BIG THING.
LET'S GET INTO THE CHICKEN.
OKAY. WELL, WE HAVE A REALLY HIGH-TECH SYSTEM.
WE HAVE A FLOUR BAG WE USE.
OLD-SCHOOL-- I LIKE THAT.
IT MAKES ME THINK OF MY GRANDMA.
TELL ME A LITTLE BIT ABOUT THE BRINE.
WATER, SUGAR, SALT.
UH-HUH.
AND THE CHICKEN IS SEASONED
WITH PAPRIKA, BLACK PEPPER, CAYENNE.
HOW LONG DOES IT STAY IN THE BRINE?
24 HOURS.
OH, WOW. SO HOW LONG DOES THE CHICKEN TAKE TO COOK?
IT TAKES ABOUT 12 OR 12 MINUTES.
WHILE WE'RE DOING THIS, CAN I SHOW YOU THE CHICKEN BISCUIT?
ABSOLUTELY.
THIS IS JUST A LITTLE CHICKEN CUTLET,
BREADED, SOAKED IN BUTTERMILK.
FRESH BISCUIT.
THIS IS HONEY BUTTER. WE JUST PUT IT ON HERE.
THAT'S HOT SAUCE?
YEAH, THIS IS HOT SAUCE.
AND THAT'S THE CHICKEN BISCUIT.
MMM.
TELL ME ABOUT THE CATFISH AND THE PULLED PORK SANDWICH.
I'M HEARING THAT'S ALSO AMAZING.
YEAH, THE CATFISH IS AWESOME.
IT'S BREADED IN CORNMEAL, DEEP-FRIED.
UH-HUH.
IT COMES WITH A LITTLE TARTAR SAUCE,
COLESLAW, PICKLES, CORNBREAD, WHICH IS MY FAVORITE SNACK,
AND A SIDE OF YOUR CHOICE.
THAT'S HOW EVERYBODY ALWAYS SAID IT. CORNBREAD.
THE PULLED PORK SANDWICH IS SMOKED PULLED PORK,
SEASON IT WITH A CHILI VINEGAR,
AND IT COMES ON A BUN WITH COLESLAW AND PICKLE.
NOW I HEAR ABOUT THIS PICKLE.
OH, YEAH.
IT'S FRIED PICKLES.
WE USE DILL PICKLES, THROW ‘EM INTO CORNMEAL,
AND SERVE ‘EM WITH RANCH.
OUR CHICKEN'S READY.
SEASON IT A LITTLE BIT.
SEASON IT UP. AND THEN WE CAN PLATE IT.
SO MAC ‘N' CHEESE, CHICKEN,
FRESH BISCUIT.
AND WE ALWAYS PUT A LITTLE HOT SAUCE, JUST A DAB...
ON THE, UH...
ON THE MAC ‘N' CHEESE.
REALLY GREAT.
THANK YOU.
SUPER CHEESY.
OH, WOW.
IT'S SUPER CRUNCHY, BUT IT'S LIGHT,
SO FLAVORFUL, BUT IT'S NOT OVERBEARING.
I GOT TO TELL YOU, I HAVE ONE COMPLAINT.
WHAT'S THAT?
I DIDN'T BRING A BLANKET, ‘CAUSE WHEN YOU EAT LIKE THIS,
YOU'RE GONNA GET THE -ITIS.
I KNOW.
YOU'RE GONNA HAVE TO GO TO SLEEP.
IT'S TRUE.
(G. Garvin) THIS PLACE IS PIES ‘N' THIGHS.
IT IS ABSOLUTELY OUTSTANDING.
SOUTHERN-INSPIRED FRIED CHICKEN--
IT'S THROUGH THE ROOF.
SOME PIES THAT ARE HOMEMADE-- THEY'RE ABSOLUTELY OUTSTANDING.
I'M GONNA HAVE SOME BANANA CREAM PIE.
HEY, SO I'M HEADED
TO THE PARK SLOPE SECTION OF BROOKLYN
TO A PLACE CALLED THE BURGER BISTRO.
THEY GOT THE RODEO BURGER. EVERYBODY'S TALKING ABOUT IT,
SO YOU KNOW I GOT TO GO CHECK IT OUT.
BROOKLYN'S IN THE HOUSE, BABY. BURGER BISTRO, HERE WE COME.
JOHN AGNELLO RUNS THE PLACE
ALONG WITH HIS PARTNER VINCENT DARDANELLO.
THE CONCEPT IS SIMPLE.
WHEN IT COMES TO CREATING BURGERS,
THE CUSTOMER IS IN COMPLETE CONTROL.
JOHNNY, GOOD TO MEET YOU, MY MAN.
NICE TO MEET YOU, G.
TELL ME ABOUT THE BURGER BISTRO.
THE BURGER BISTRO'S REALLY ALL ABOUT A CUSTOMIZABLE BURGER.
WITH ALL THE DIFFERENT CHOICES
OF MEATS, CHEESE, TOPPINGS, BREADS, SAUCES, AND SO FORTH,
YOU CAN LITERALLY CREATE OVER 2 MILLION COMBINATIONS.
WE DON'T CLAIM TO BE THE WORLD'S BEST BURGER.
ALL WE'RE REALLY CONCERNED ABOUT
IS THAT YOU CREATE YOUR BEST BURGER,
AND THAT'S WHAT WE'RE REALLY ALL ABOUT.
TELL ME SOME OF THE BEST BURGERS THAT YOU'VE MADE.
THERE ARE DEFINITELY A COUPLE OF SPECIALS THAT WE DO PUT OUT,
ONE OF THEM BEING THE VEAL OSSO BUCO BURGER THAT WE MAKE.
UH-HUH.
WHAT WE TRY TO DO, TRADITIONALLY,
IS TAKE ANY ENTRéE
THAT YOU COULD FIND IN ANY OTHER RESTAURANT
AND CREATE THAT INTO A BURGER FORMAT.
WHAT ARE WE MAKING?
TODAY WE'RE GONNA MAKE A RODEO BURGER.
WHAT THAT IS IS A GROUND PORK BURGER...
OKAY.
SPICED WITH ONION POWDER, CUMIN,
KOSHER SALT,
AND HICKORY-SMOKED BARBECUE SAUCE THAT WE MAKE HERE.
OH, NICE. WHAT'S IN THAT?
NO IDEA.
MY CHEF MAKES IT.
SO JUST MIX IT ALL IN.
YEAH, MAKE SURE YOU KNOW YOU'RE GONNA INCORPORATE
ALL THAT STUFF, NO BIG POCKETS OF ONION POWDER OR CUMIN.
OKAY.
WHAT BURGER DO YOU HAVE EVERY DAY?
THE TRUTH IS, I'M A PURIST.
I AM HAMBURGER, NO CHEESE...
AHH.
NO TOPPINGS, LITTLE BIT OF KETCHUP ON BREAD, MAN.
WOW.
SO WE USE THE FORM JUST TO PACK IT ALL IN THERE.
THEN IT'S READY FOR THE GRILL.
NOW THERE ARE A COUPLE OF ACCOMPANIMENTS
THAT GO WITH THAT-- THE DEEP-FRIED CORN,
SOME CANADIAN BACON AS A TOPPING TO THIS BURGER.
WE'RE GONNA HIT IT WITH A LITTLE BIT MORE
OF THAT HICKORY-SMOKED BARBECUE SAUCE...
MM-HMM.
AND THEN WE'RE GONNA TOP IT
WITH THOSE TABASCO-SOAKED ONIONS THAT WE GOT GOING.
YES.
NOW BECAUSE IT'S PORK AND YOU WANT TO COOK THOROUGHLY...
UH-HUH.
YOU MAY NOT BE ABLE TO DO THAT FULLY ON THE OPEN FLAME...
OKAY.
SO WE'RE GONNA FINISH IT OFF IN THE OVEN.
HEY, KEEP HANGING WITH YOUR MAN G. GARVIN,
BECAUSE THE RODEO BURGER IS MOMENTS AWAY.
MMM.
I'M SO GONNA GET DOWN WITH MY OWN BURGER BISTRO CREATION--
THE G. BURGER.
AND THEN IT'S OFF TO SUNSET PARK
FOR A TASTE OF GLORIOUS GIN MADE IN THE HEART OF BROOKLYN.
STAY WITH ME NOW.
WE'RE KICKING IT IN PARK SLOPE, BROOKLYN,
AT THE BURGER BISTRO WITH MY MAN JOHN
MAKING ONE OF THEIR SIGNATURE BURGERS--THE RODEO BURGER.
WE'RE GONNA GET GOING
THE GARNISH OF TABASCO-SOAKED ONION RINGS.
(John) THOSE ARE GONNA GET DREDGED IN THAT SEASONED FLOUR.
GO AHEAD AND DROP THOSE.
YOU CAN GO AHEAD AND PUT THAT CORN DOWN, TOO, G.
THE CANADIAN BACON--THAT'S GONNA GO RIGHT ON THE GRILL.
I'M GONNA CHECK THE BURGER. I THINK I'M GOLDEN, MAN.
TURN THESE BABIES OVER.
AND WE'RE GONNA PLATE IT UP.
THE RINGS ARE GOOD.
THE ONION RINGS GO RIGHT ON TOP OF THIS BURGER.
A LITTLE HICKORY-SMOKED BARBECUE SAUCE.
I THINK WE'RE READY FOR THE CORN.
FINISH THAT OFF WITH A LITTLE KOSHER SALT.
LIKE SO?
THERE YOU HAVE IT.
SO THIS THE RODEO BURGER.
THIS IS THE RODEO BURGER.
BAM. MMM.
JOHN, THE RODEO BURGER--
WAY UP THERE.
THANK YOU, G.
OUTSTANDING.
YOU GOT TO LET YOUR MAN TELL ME ABOUT THE OSSO BUCO BURGER.
YEAH, THE OSSO BUCO BURGER'S OFF THE HOOK.
WHO'S THAT?
IF YOU LIKE THIS-- THAT'S MY CHEF NICK. HEY, NICK!
WHAT UP, NICK?
HELLO.
WHAT'S UP WITH THE OSSO BUCO BURGER?
THE OSSO BUCO BURGER'S PREPARED THE SAME WAY
REGULAR OSSO BUCO IS...
MM-HMM.
CUT DOWN MIREPOIX, THYME, BAY LEAF,
COOK THAT ALL DOWN FOR CARAMELIZATION,
TOMATO PASTE, DEGLAZE WITH RED WINE,
MARK THE BURGERS ON EACH SIDE ON THE GRILL,
COVER WITH VEAL STOCK,
SUBMERGE THE BURGERS INTO THE COOKING LIQUID,
BRAISE FOR TWO AND A HALF HOURS.
WOW.
WE EVEN SERVE IT WITH SAFFRON RISOTTO.
STOP.
I SWEAR TO GOD.
BUT I TELL YOU WHAT, THOUGH...
I GOT THE G. BURGER.
LET'S SEE WHAT YOU GOT.
YOU GONNA LET ME MAKE THE G. BURGER?
LET'S SEE WHAT YOU GOT.
I'VE GOT THE BEEF.
SO I GET THAT BURGER LIKE THAT RIGHT THERE.
AH.
BACK IN THE DAY, WE ALWAYS HAD A TRICK.
WE HAD THE EGG, BABY.
OKAY.
SO I GOT SOME GOOD GRILL MARKS ON MY BURGER.
PERFECTO.
REAL QUICK.
VOILà.
A LITTLE MAYO,
AND WHEN YOU DO A LITTLE MAYO, IT'S TRULY FROM THE SOUTH, BABY.
WATCH THIS.
LIKE THAT.
OH, MAKE NO MISTAKE,
THIS BURGER'S GOING IN THE SMITHSONIAN.
MAN, THERE'S NOTHING LIKE A GREAT FRENCH FRY.
WHEN I WAS A KID,
I USED TO LOVE WHEN MY MOM MADE FRENCH FRIES.
MY SISTERS AND I WOULD DIP ‘EM IN MAYO
AND WE WERE SUPER HAPPY.
I'M GONNA SIT THIS JUST LIKE THAT.
NICE. OH! I GO LIKE THAT.
(whistles)
PARMESAN CHEESE, BABY.
A LITTLE SALT, SCALLIONS.
♪♪♪
AHH.
LIKE MY GRANDMA USED TO SAY,
I THROW UP MY HANDS.
MY MAN, JOHNNY JOHN,
I GOT THE OSSO BUCO BURGER. I GOT THE RISOTTO.
KEPT IT ALL FANCY. YOU GOT THE G. BURGER.
HERE WE GO.
WOW.
I WANT TO SAY SOMETHING, BUT I WANT TO TAKE ANOTHER BITE, TOO.
MAN.
THE OSSO BUCO-- SUPER FLAVORFUL.
IT'S TRULY LIKE EATING OSSO BUCO IN A BUN.
AND THEN I'VE GOT SOME RISOTTO TO GO WITH IT.
SAFFRON RISOTTO.
AND THE RISOTTO IS UNBELIEVABLE.
THANK YOU, G.
MY MAN, THANK YOU SO MUCH.
THANK YOU, MAN.
HEY, NEXT TIME YOU'RE IN-- WELCOME TO BROOKLYN,
IT'S THE BURGER BISTRO.
GET THE G. BURGER, THE OSSO BUCO BURGER,
THE RODEO BURGER.
THAT'S HOW WE DO.
A LITTLE BIT OF SOUTH IN YOUR MOUTH.
THAT BURGER WAS GREAT,
BUT NOW WE'RE HEADING TO A PLACE THAT MAKES GIN AND WHISKEY
RIGHT HERE IN BROOKLYN.
HEY, CHECK OUT ALL MY FAVORITE “ROADTRIP” SPOTS AT....
SO I'M HEADED TO SUNSET PARK, BROOKLYN,
TO A PLACE CALLED BREUCKELEN DISTILLING.
SUPPOSEDLY THESE GUYS ARE DOING
GIN AND WHISKEY FROM SCRATCH.
IN BROOKLYN? HEY, LET'S GO FIND OUT.
I'M BRAD ESTABROOKE,
AND I'M THE OWNER AND FOUNDER OF BREUCKELEN DISTILLING.
WE'RE A CRAFTER, AN ARTISAN DISTILLERY.
WE MAKE GIN AND WHISKEY FROM ALL RAW INGREDIENTS,
MOSTLY LOCAL INGREDIENTS.
WHEN YOU THINK OF BROOKLYN,
YOU THINK OF EVERYTHING EXCEPT A DISTILLERY.
IT'S TRUE.
SINCE, YOU KNOW, THE EARLY 1900s,
THE END OF PROHIBITION,
THERE HAVE BEEN NO DISTILLERIES IN BROOKLYN...
MM-HMM.
UNTIL THE LAST COUPLE YEARS,
AND WE WERE ONE OF THE FIRST TO BE BACK.
WHAT DID YOU DO BEFORE YOU DID THIS?
I WORKED IN FINANCE IN A JOB THAT I HATED.
UH-HUH.
I DREAMED AND THOUGHT ABOUT DOING SOMETHING
WHERE I MADE SOMETHING.
WHEN THE OTHER JOB FELL APART AND I GOT LAID OFF,
I STARTED WORKING TOWARDS COMING UP WITH A JOB
WHERE I COULD MAKE SOMETHING ALL DAY LONG,
AND THAT'S HOW I ENDED UP HERE.
WHAT'S THE FIRST THING YOU DO TO START MAKING GIN?
THIS IS WHERE IT STARTS. THIS IS A GRAIN MILL.
WE TAKE THE WHOLE GRAINS
AND MILL UP ABOUT 1,000 POUNDS OF FLOUR.
THEN WE MIX IT IN THE MASH TANK WITH WATER...
OKAY.
AND WE MIX IT WITH ABOUT 450 GALLONS OF WATER IN HERE.
(G. Garvin) OH, MY GOD.
AND THIS IS TAKING PLACE IN BROOKLYN.
THIS IS MASHING.
MASHING IS A PROCESS OF BREAKING THE STARCH IN THE GRAINS
DOWN INTO SUGARS.
OKAY.
AND THIS WILL GO FOR HOW LONG?
THE WHOLE THING TAKES ABOUT 15 HOURS.
SO AFTER THIS, WHAT HAPPENS?
AFTER WE ADD THE YEAST, WE PUMP IT INTO ONE OF THESE FERMENTERS.
OKAY.
THE YEAST CONSUMES THE SUGAR, PRODUCES ALCOHOL...
ALL RIGHT.
MAYBE 5% TO 7% ALCOHOL.
AND HOW LONG WILL THEY STAY IN THESE TANKS?
ONE WEEK.
OH, WOW. AND THEN SO AFTER THIS, WE DO WHAT?
WE PUMP IT INTO THE STILL AND DISTILL IT.
SO THIS IS OUR POT STILL.
SO WE TAKE THE MASH, WHICH IS FERMENTED,
AND WE LOAD IT IN.
AND THIS IS LIKE A DOUBLE BOILER.
THIS VAT IS FILLED WITH STEAM TO HEAT UP THE POT,
AND THEN AS IT HEATS, THE ALCOHOL BOILS
AT A LOWER TEMPERATURE THAN WATER,
SO THE VAPOR HAS MORE ALCOHOL IN IT THAN THE MASH DID.
NOW WHAT ABOUT THE WHISKEY? SAME IDEA, SAME PROCESS?
YEAH, THE PROCESS FOR THE WHISKEY IS THE SAME SO FAR,
SO UP TO DISTILLING...
MM-HMM.
WHEREAS WITH THE GIN, AFTER WE DISTILL IT THE FIRST TIME,
WE REDISTILL IT
WITH THE DIFFERENT BOTANICAL FLAVORS WE USE,
SO JUNIPER, ROSEMARY, LEMON, GINGER, GRAPEFRUIT,
AND THEN WE BLEND ALL THOSE SPIRITS TOGETHER
TO GET THE RIGHT BALANCE BETWEEN THOSE FLAVORS
IN THE FINAL PRODUCT.
FOR THE WHISKEY, AFTER WE DISTILL IT,
WE AGE IT INSIDE A NEW AMERICAN OAK BARREL.
AND THAT'S WHERE WHISKEY
GETS ITS COLOR, THE VANILLA, THE CARAMEL,
THE SMOKY CHARACTER THAT YOU'D RECOGNIZE.
COOL. SO ARE WE GONNA TASTE?
YEAH, SURE.
THIS IS A LABOR OF LOVE FOR YOU.
I MEAN, YOU'VE JUST SORT OF PUT YOUR HEART INTO THIS.
IT'S JUST THE ATTENTION TO DETAIL
JUST SORT OF SHOWS IN WHAT YOU'RE DOING.
THANKS.
MY MAN.
APPRECIATE THAT.
I'M GONNA DO A SMALL TASTE.
(chuckles)
SMOOTH.
THANKS.
HEY, I'M G. GARVIN.
I GAVE YOU THE BEST OF THE SOUTH,
EVEN THOUGH WE TOOK IT UP NORTH.
AND AS ALWAYS, UNTIL WE MEET AGAIN,
I'LL SEE YOU ON THE ROAD.