HI, EVERYBODY, I'M GUY FIERI, AND WE'RE ROLLIN' OUT,
HEADED FOR SOME OF AMERICA'S GREATEST
DINERS, DRIVE-INS AND DIVES.
(Guy) THIS TRIP-- SOME AMERICAN CLASSICS--
ONE-OF-A-KIND PLACES DOING GREAT FOOD THEIR OWN WAY--
THE TEXAS SHACK WITH THE GOURMET CHEF...
WOW.
WHERE YOU WON'T BELIEVE WHAT THE BURGERS ARE MADE OF,
THE KANSAS DINER THAT'S LIKE A SECRET CLUB...
WE HAVE HAMBURGER JIM, BLUES JIM, BICYCLE JIM.
YOU JUST GOTTA BREAK THE CODE.
I NEED A BEAT 17 OVER ON SNAGGLEPUSS' BICYCLE TABLE.
AND GREAT GREEK FOOD IN THE MIDDLE OF THE DESERT.
WHAT'S THIS DOING HERE?
WHEN I CAME HERE, I WAS BROKE,
AND YOU START DOING YOUR OWN THING.
THAT'S ALL RIGHT HERE RIGHT NOW
ON "DINERS, DRIVE-INS, AND DIVES."
♪♪
SO HERE I AM IN TARPLEY, TEXAS,
WHICH IS ABOUT AN HOUR WEST OF SAN ANTONIO.
NOW THEY GOT ABOUT 50 PEOPLE BETWEEN SIGNS, AS THEY SAY,
AND THEY GOT A POST OFFICE, A GENERAL STORE
AND A FUNKY LITTLE JOINT CALLED MAC & ERNIE'S ROADSIDE EATERY.
I THINK IT'S A SHACK. SHACK--OKAY, SO WE'RE GONNA GO WITH SHACK.
IT'S A SHACK, ALL RIGHT, NEXT TO A CREEK
DEEP IN THE TEXAS HILL COUNTRY,
WHERE SELF-TAUGHT CHEF NAYLENE DILLINGHAM...
ANY FORMAL CULINARY TRAINING? NO.
IS CRANKING OUT TOTALLY ROCKIN' FOOD
IN AN OPEN-AIR KITCHEN.
WHAT DO YOU DO WHEN IT RAINS--STAY OUT OF IT?
UH, SPEAK LOUDER. YOU HAVE TO SPEAK LOUDER.
TIN ROOF IS KIND OF CLICKY-CLICKY?
HAVE YOU EVER THOUGHT OF MAYBE GETTING TO--
YOU KNOW, I COULD TALK TO THE PEOPLE AT THE GENERAL STORE,
MAYBE BUY THEM OUT... NO.
MOVE INDOORS. NO, IT WOULD CHANGE ALL OF THE BEAUTY.
I THINK THE FLAVOR WOULD CHANGE. THE FLAVOR.
WOW, THAT'S GOOD.
AND THE FLAVOR'S RIGHT ON POINT.
WHO WOULD HAVE EVER THOUGHT TO FRY A LAMB CHOP?
IT'S NEW ZEALAND LAMB COUNTRY-FRIED TEXAS-STYLE...
IT'S SO MOIST, SO JUICY.
LOCAL QUAIL IN AN ANCHO CHILI SAUCE...
TENDER, WONDERFUL, JUICY.
TUNA IN GINGER BUTTER.
IT'S JUST-- IT'S PERFECT.
BUT THE DISH NAYLENE STARTED WITH WAS THIS ONE--
THE CABRITO BURGER.
THE BURGER IS WONDERFUL.
AND IF YOU DON'T SPEAK SPANISH, CABRITO MEANS GOAT.
YOU HEARD ME--GOAT.
IT'S 100% GROUND CABRITO, AND I RAISE THE GOATS.
NAYLENE, HER HUSBAND AND ANOTHER COUPLE
NEEDED A MARKET FOR THEIR GOATS.
THE RESULT--THIS RESTAURANT IN A SHACK AND THIS BURGER.
I CALL 'EM CABRITO BURGERS,
BECAUSE IF YOU SAY GOAT BURGER,
IT DOESN'T HAVE THE SAME-- IT DOESN'T-- MUSKY, YEAH.
I WANTED TO CALL IT A McMUTTON,
BUT WE KNOW WHO WOULD SUE ME OVER THAT.
WOULD YOU LIKE TO COOK ONE? YEAH. I WANT TO MAKE ONE, THOUGH.
WELL, NO, I CAN'T LET YOU DO THAT. WHY?
BECAUSE I WON'T TELL YOU WHAT'S IN IT.
I SMELL GARLIC.
I CAN SEE THAT THAT IS EITHER PARSLEY OR CILANTRO.
I CAN'T REALLY GET THE NOSE OF IT.
(whispering) TELL ME THE RECIPE. NO.
(normal voice) WHERE'D THE RECIPE COME FROM? MY HEAD.
YOU GO TO THE HOT SPOT WITH IT--8 OUNCES.
WOW, THAT'S NOT GONNA BE BAD AT ALL.
WHAT DO YOU SERVE THAT ON? ON A KAISER ROLL
WITH SOME PEPPER JACK CHEESE.
YOU WANNA GET THE PEPPER JACK CHEESE?
LOOK AT THAT. IT'S A LITTLE MORSEL OF DELIGHT.
WOW, THAT IS DELICIOUS. THANK YOU.
WOW.
YOU CAN ENJOY THAT BURGER IN THE PARKING LOT DINING ROOM...
THAT'S WHAT I CALL THE VERANDA.
RIGHT BEHIND THE GENERAL STORE.
WHEN YOU SIT DOWN, DO YOU JUST PICK A BENCH
AND THEN OTHER PEOPLE JUST SIT DOWN? THAT'S THE NEAT THING
IS YOU MEET PEOPLE,
AND YOU NEVER KNOW WHO YOU'RE GONNA SIT WITH.
OH, YOU DON'T KNOW EACH OTHER YET? NO, WE JUST MET.
BUT THEY'RE ALL HERE FOR THE SAME REASON.
EVERYTHING'S SO FANTASTIC.
YOU SEE, AFTER THE BURGERS TOOK OFF,
NAYLENE STARTED EXPANDING THE MENU.
MEDIUM-WELL.
I GOTTA STAY ON IT.
NOW SHE'S KEEPING A SMALL STAFF CRANKIN'.
(Naylene) HOLD ON, SHAUNTAY.
WHILE SHE'S COOKIN' OUT BACK...
TURN THE NEXT TICKET, PLEASE.
THEY'RE DOING EVERYTHING ELSE UP FRONT
IN CRAMPED QUARTERS WITH ALL THE CONVENIENCE OF A DORM ROOM.
THAT'S A SHELF. (Naylene) IT IS.
I FEEL LIKE I'M IN COLLEGE. IT'S KIND OF RECYCLING.
WE'RE ON THE, YOU KNOW, ECOLOGICAL THING. DOES IT ALWAYS START LIKE THIS
WHEN YOU OPEN AT 5:00--
IT'S JUST--I MEAN, THERE'S A LINE?
CHICKEN-FRIED LAMB CHOP.
(Naylene) THERE USUALLY IS A LINE. WOW, ANOTHER LAMB, ANOTHER LAMB,
CABRITO BURGER, A LAMB, A RIB EYE,
A SMALL FISH AND A LAMB. LAMB'S POPULAR TODAY.
DOWN THOSE GO.
MAYBE IT WAS AN ACCIDENT-- MAYBE SHE DROPPED A LAMB CHOP
INTO THE CHICKEN- FRIED-STEAK BATTER.
I HEARD THAT A FRIEND'S DAD USED TO LOVE THESE LAMB CHOPS,
AND YOU THOUGHT, WELL, I'LL GO AHEAD AND--
SHE SAID, "YOU ALWAYS HAVE LAMB ON THE MENU,
DON'T YOU, NAYLENE?"
AND I SAID, "YOU BET."
SHE SAYS, "MAN, I MISS IT.
DADDY USED TO ALWAYS MAKE CHICKEN-FRIED LAMB CHOPS."
AND IT WAS LIKE A LIGHTBULB THAT WENT OFF IN MY LITTLE HEAD,
AND I SAID, "LAMB CHOPS-- CHICKEN-FRIED LAMB CHOPS?" LAMB CHOPS-- I'M TELLIN' YA.
AND ROLL 'EM AROUND IN THE FLOUR. A LITTLE SEASONED FLOUR.
AND THIS IS SOME BUTTERMILK. OKAY, DREDGED 'EM ONCE,
POPPED 'EM INTO THE BUTTERMILK
AND THEN BACK IN AGAIN. THEY'RE READY TO GO.
THEY'LL DEEP-FRY ABOUT THREE MINUTES TO MEDIUM-RARE.
AND TO GO WITH 'EM, THERE'S A HOMEMADE DARK-ROUX GRAVY
FROM NAYLENE'S MOTHER'S RECIPE.
YOU GOT OIL, AND YOU GOT FLOUR. MM-HMM.
I'VE GOT SOME SALT AND PEPPER... AND THEN YOU'VE GOT SALT AND PEPPER.
AND THE SECRET INGREDIENT. SECRET INGREDIENT-- CAN I SEE IT?
SURE. SECRET INGREDIENT.
CAN I TASTE IT? OF COURSE.
TURBINADO SUGAR. YES. VERY NICE.
ALL RIGHT, WE'RE THERE. OKAY, GAME ON.
MMM. THAT MIGHT BE THE BEST LAMB CHOP I'VE EVER HAD.
YOU KNOW WHERE YOU'RE GOING?
WHAT YOU GET IN THE PARKING LOT
DEPENDS ON WHAT NAYLENE FEELS LIKE COOKING
THE DAY YOU SHOW UP.
THERE MIGHT BE SALMON OR LOCAL QUAIL AND ANCHO CHILI SAUCE.
THIS IS AN ANCHO CHILI THAT'S DRIED.
I JUST TAKE THE SEEDS OUT.
WE'RE GONNA PUT SOME HONEY, TWO CLOVES OF GARLIC.
WHAT HAPPENED TO THE LID ON THIS BAD BOY?
IT GOT MISPLACED.
I SWEAR I'M LOSING MY HEARING FROM THIS THING? HUH?
OH-OH-OH.
AND YOU JUST TRY TO GET AS MUCH GLAZE ON THERE THAT YOU CAN? THAT'S RIGHT.
AND I LIKE TO CRISP IT UP REALLY GOOD ON THE GRILL. I LIKE THE WAY YOU'RE THINKIN'.
OOH, THAT IS JUICY. MM-HMM.
FRESH DEFINITELY MAKES A DIFFERENCE ON THESE.
YEAH, I FEEL LIKE I'M HAVING A LITTLE PRETEND MEAL.
WOW, THAT IS GOOD.
THAT'S VERY--I MEAN, THEY LOOK SMALL,
BUT THEY'RE VERY RICH... THEY ARE VERY RICH.
AND VERY FILLING.
THAT'S EXCELLENT.
BUT YOU STILL GOTTA GRAB A PIECE OF DESSERT--
ANYBODY'S.
SUSIE, SUSIE... DON'T YELL.
SUSIE, HE'S STEALING YOUR PIE.
GUY, DO YOU KNOW WHAT WE DO?
WE CALL ON THE TELEPHONE,
AND WE MAKE RESERVATIONS FOR A PIECE OF PIE.
DO YOU SERIOUSLY? YOU HAVE TO... YEAH, YOU HAVE TO.
OTHERWISE YOU DON'T GET ANY PIE. OR YOU DON'T GET ONE.
OH, YOU HAVE TO LOCK IN ON YOUR PIE? YOU HAVE TO LOCK IN ON THE PIE.
NOW HOW MANY MEALS DO YOU SERVE ON AN AVERAGE DAY?
FRIDAY NIGHT WE SERVED 145. NO?
MM-HMM. LAST NIGHT-- 130, 135. I'M NOT SURE.
IN A PARKING LOT IN THE MIDDLE OF NOWHERE...
I LOVE IT.
AND THE TABLES ARE JAMMED.
WELL, I WAS HERE FRIDAY... WERE YOU HERE FRIDAY?
AND LAST SATURDAY AND THE SATURDAY BEFORE THAT.
'CAUSE INSIDE THE SHACK, THIS LADY CAN COOK.
(Naylene) AND THE FELLA BEHIND HIM WAS LIKE,
"WHAT DO YOU MEAN, YOU GOT THE LAST TWO ORDERS?
THAT'S NOT RIGHT."
HE OFFERED TO BUY 'EM FROM HIM.
HE WAS SCALPING--HE WAS SCALPING THE CHICK--
THE CHICKEN-FRIED LAMB CHOPS?
MAKES SENSE TO ME.
I'VE HAD EIGHT SO FAR. (Naylene) (laughing)
WE SHOULD GIVE YOU AN AWARD.
UP NEXT, WE'RE AT A KANSAS CLASSIC
TO WHIP IT, FLIP IT...
(man) YOUR EGGS ARE GONNA NEED A HELMET.
AND TALK SOME TRASH.
I NEED A BEAT 17 OVER ON SNAGGLEPUSS' BICYCLE TABLE.
I'M UP EARLY IN WICHITA, KANSAS,
DOING WHAT ELSE, BUT LOOKING FOR A GOOD DINER BREAKFAST.
SO YOU WOULDN'T BELIEVE WHERE I FOUND THIS PLACE.
TUCKED BEHIND THIS-- A BAKERY OUTLET--
AND AN AUTO PARTS STORE
IS BRINTS DINER,
WHERE THEY KNOW WHAT THEY'RE DOING WITH A PLATEFUL OF EGGS.
OKAY, WE GOT A DENVER.
THE EGG MASTER IS JESSIE MEDINA...
(Jessie) WHAT DO I GOT NEXT?
WHO'S BEEN COOKING SINCE HE WAS 15...
OVER MEDIUM, BACON, HASH BROWNS, WHOLE WHEAT.
AND FINALLY GOT A CHANCE TO TAKE OVER THIS PLACE
JUST THREE YEARS AGO.
YOU ALWAYS WANTED TO OWN YOUR OWN PLACE. OH, YEAH, FROM THE VERY, VERY BEGINNING.
NOW THAT HE DOES, HE'S CRANKING OUT FIRST-RATE BREAKFAST,
LUNCH AND DINNER
FOR JUST ABOUT EVERYONE,
FROM YOUNG PROFESSIONALS...
WE'RE REGULARS. YOU'RE REGULARS?
TO LAWYERS IN SUITS AND BOOTS...
I JUST LOVE IT.
TO NEWCOMERS TO OLD-TIMERS.
CHARLIE'S A FIXTURE AROUND HERE.
HE'S BEEN SITTIN' AT THAT STOOL FOR THE LAST 15 YEARS.
AND TO KEEP HIM THERE,
JESSIE'S DOING EVERYTHING HIS OWN PARTICULAR WAY.
THIS IS WHERE WE MIX OUR EGGS AND OUR OMELET.
IT MAKES 'EM FLUFFY.
YOU BEAT 'EM UP LIKE THAT--
AND IT CHANGES THE TASTE, TOO.
IT MAKES IT EXCELLENT-- VERY GOOD.
DID YOU MAKE THIS UP? THIS IS FROM EXPERIENCE
FROM ALL THE DINERS THAT I'VE WORKED IN SINCE 1971.
WOW, IT ALREADY LOOKS FLUFFY AND FOAMY.
AND IT'LL STAY THAT WAY EVEN AS KIND OF A HALF-SCRAMBLE,
LOADED WITH VEGGIES, CHEESE, HAM, BACON
AND FRESH CHORIZO SAUSAGE.
IT'S NOT AS GREASY, AND IT'S MORE FLAVORFUL.
JESSIE JUST DOES IT RIGHT.
JESSIE'S GOT A WHOLE BAG OF EGG TRICKS,
LIKE BASTING 'EM WITH ICE TO STEAM 'EM
AND NO EGGS ON THE GRILL,
WHERE THEY JUST DON'T COME OUT AS GOOD.
EVEN I WOULDN'T DO THAT TO HUMPTY DUMPTY.
WHAT PEOPLE DON'T UNDERSTAND IS THAT IF YOU LOVE BREAKFAST--
A LOT OF PEOPLE LOVE TO MAKE BREAKFAST AT HOME--
YOU NEED TO OWN A GOOD LITTLE SKILLET LIKE THIS
JUST TO DO EGGS AND DO NOTHING ELSE IN IT, RIGHT? YOU BETCHA.
OF COURSE, A LITTLE TECHNIQUE NEVER HURT.
OKAY. OH, DID I DO SOMETHING WRONG?
NO, THAT WAS OUTSTANDING.
I LIKE HOW YOU JUST DO IT LIKE THIS.
IT'S KIND OF LIKE YOU'RE SINATRA ON STAGE.
(mumbling)
JESSIE'S GOT THE SAME STYLE WITH EVERYTHING ON THE MENU.
THERE'S A LOT OF STUFF ON HERE.
FROM PANCAKES WITH WALNUTS OR BLUEBERRIES
OR MOUSE EARS
TO HOMEMADE SAUSAGE GRAVY SLATHERED ON BISCUITS...
I MEAN, THAT'S SAUSAGE IN THERE. NOTHING'S FROZEN.
FROM BURGERS TO PHILLY CHEESESTEAKS
TO SOMETHING CALLED CINCINNATI SPAGHETTI.
WHERE DOES CINCINNATI SPAGHETTI COME FROM?
UH, I BETCHA IT CAME FROM CINCINNATI,
I THINK. ALL RIGHT, THAT'S IT.
THE THING THAT MAKES IT CINCINNATI
IS WE'RE GONNA PUT CHILI ON IT HERE.
OKAY, SO NO BEANS, JUST MEAT AND SAUCE.
MEAT AND SAUCE. AND THEN WE HIT IT WITH--
A LITTLE BIT OF SHREDDED CHEESE. HIT IT WITH SOME SHREDDED CHEDDAR CHEESE.
AND THEN YOU CAN-- YOU CAN JUST PUT ONIONS--
YOU PUT ONIONS ON IT? WE'LL PUT ONIONS RIGHT HERE ON THE TIPPY TOP.
MY NOSE STARTS TO SMELL THE CHILI,
SO I THINK I'M GETTIN' INTO, LIKE, SOME CRUNCHY FRENCH FRIES,
AND THEN I GET INTO THE PASTA-- AND I'M A PASTA JUNKIE.
WOW, THAT IS GOOD. I COULD REALLY EAT THAT.
WHATEVER JESSIE'S COOKING,
AFTER 40 YEARS IN THE RESTAURANT BIZ,
HE'S FINALLY LIVING HIS DREAM.
IF YOU KEEP IT IN YOUR HANDS,
ONLY YOU CAN DETERMINE THE QUALITY
OF FOOD YOU'RE GONNA PUT OUT.
AND YOU HAVE TO HAVE A SINCERE DESIRE TO PLEASE.
I MADE IT JUST FOR YOU.
I'VE BEEN EATING HERE 40 YEARS. THIS IS THE BEST IT'S EVER BEEN.
IN FACT, SINCE JESSIE TOOK OVER,
THIS 47-YEAR-OLD WICHITA CLASSIC
THAT HAD BEEN GOING DOWNHILL
HAS BEEN TOTALLY TURNED AROUND.
YOU HAVE GOT THE LIFE WORKIN', BROTHER.
I'LL TELL YOU WHAT--I GOT THE LIFE OF RILEY HERE,
BECAUSE I'VE BEEN BLESSED.
EVERYTHING THAT I NEED, I'VE GOTTEN. ISN'T THAT SOMETHING?
(Guy) SO YOU STARTED WORKING HERE FIRST OR DATING HIM FIRST?
UH, I ACTUALLY WORKED ABOUT TWO WEEKS HERE. YOU WORKED ABOUT TWO WEEKS?
YEAH. DID YOU DO THIS FOR TWO WEEKS?
NO, I DIDN'T START COOKING.
HE'S TAUGHT ME EVERYTHING I KNOW ABOUT COOKING.
SO YOU WERE WORKING THE COUNTER? I'VE NEVER COOKED ON A FLATTOP BEFORE.
SHE SURE PICKED IT UP QUICK.
ORDER UP.
BY THE TIME SHE AND JESSIE WERE ENGAGED,
SANDI SAMMONS WAS COOKIN' LIKE A PRO.
I GOTTA DO AN EGG WHITE DENVER.
THEY WANT TO HAVE ONE O-E BOK HERB HOST
FOR 4 SS AND A KITU 93.
OH, REALLY? ONE OVER EASY, BACON, HASH BROWNS,
WHITE TOAST AND COFFEE.
WOULD YOU LIKE SOME MORE COFFEE, NASCAR?
NO, I'VE GOT IT RIGHT. YOU SURE? YOU HAVE YOUR OWN POT HERE?
OH, YEAH, WE GOT OUR OWN POT.
SANDY AND LARRY ARE BIG NASCAR FANS,
SO WE REFER TO THEM AS NASCAR,
BECAUSE WE HAVE A LOT OF SANDYS AND SEVERAL LARRYS THAT COME IN.
DO WE HAVE--DO WE HAVE ANYBODY ELSE?
WELL, LET'S SEE, WE HAVE HAMBURGER JIM, BLUES JIM,
BICYCLE JIM.
I NEED A BEAT 17 OVER ON SNAGGLEPUSS' BICYCLE TABLE
WITH A W-W AND A B-F AND A J-K
OVER THERE ON STACK.
NOW WOULDN'T HE BE SURPRISED IF A PLATE OF FOOD POPPED UP
IN THAT WINDOW? YEAH, EXACTLY.
JESSIE'S MAKING ALL KINDS OF--
HE'S GOT LASAGNA AND ICE CREAM ON THE GRIDDLE.
AND HE'D PROBABLY MAKE IT IF YOU ORDERED IT.
THIS IS USUALLY, LIKE, ALL TOGETHER.
THAT'S THE SCRAMBLE. BUT I MAKE HIM SEPARATE IT.
BUT YOU MAKE HIM SEPARATE IT.
I DON'T THINK-- HAVE YOU MET JESSIE? YEAH.
I DON'T THINK THAT HE'S WORRIED ABOUT THAT.
WHAT I'VE LEARNED, BASICALLY, FROM JESSIE
IS YOU CAN GO A LOT OF PLACES AND GET SOMETHING GOOD TO EAT.
YOU CAN GO A LOT OF PLACES AND GET SOME GOOD SERVICE,
BUT IT'S FEW PLACES WHERE YOU GET THE COMBINATION OF 'EM BOTH.
AND IT'S A FAMILY THING--
SANDI'S DAUGHTER STEPHANIE, JESSIE'S NIECE DEIRDRE
AND A WHOLE CROWD OF REGULARS WHO THINK THEY'RE FAMILY, TOO.
IT'S LIKE HOME.
YOU KNOW, YOU GO TO YOUR GRANDMA'S KITCHEN, AND YOU EAT.
THIS IS WHAT IT IS.
ASSUMING GRANDMA'S STILL MAKING HER OWN CRACKER CRUMBS
FOR THE MEAT LOAF...
IT'S A LABOR OF LOVE.
IT'S A GOOD ONE.
HAND-BATTERING AND FRYING EACH INDIVIDUAL ORDER
OF A KANSAS FAVORITE...
CHICKEN-FRIED STEAK-- IT'S EXCELLENT.
EVEN MAKING THAT OLD STANDBY LIVER AND ONIONS...
I'M GONNA BE OVER HERE.
FOR THE SEVEN PEOPLE THAT LIKE IT.
JUST TELL ME WHAT YOU'RE DOING, JESSIE.
THIS IS GONNA BE THE BEST PART RIGHT HERE. THIS IS THE BEST PART?
YES, BACON GREASE. YOU GOTTA HAVE A LITTLE BIT
OF BACON GREASE. NOW THAT I'M IMPRESSED WITH.
THAT I LIKE.
JESSIE SAYS HE'S SIMPLY COMMITTED
TO MAKING THE OLD-TIME DINER CLASSICS,
AND THAT INCLUDES DESSERT--
THIS FRESH-FRUIT COBBLER, 35 KINDS OF MILK SHAKES
AND FRESH PIE.
A MENU LIKE THIS WILL TAKE A 2-MAN CREW ON THAT LINE. OH, YEAH, ABSOLUTELY.
CAN THEY GET THIS MENU ALL DAY? OH, YES, BREAKFAST ALL DAY.
I DON'T KNOW WHAT MY INFATUATION IS
WHEN SOMETHING'S MAKING NOISE.
I WANT TO ALWAYS STICK MY FINGER IN IT.
BUT NOT EVEN JESSIE CAN PULL OFF THE DOUBLE BACKFLIP.
HOW DID YOU DO THAT? THAT'S PRETTY GOOD.
THAT WAS FAB-- I'VE NEVER SEEN--
I'VE NEVER DONE THAT. I'VE NEVER DONE THAT.
THANK YOU. I'LL BE HERE ALL WEEK. NO, YOU WON'T.
BUT HE WILL, MAKING A CLASSIC EVEN BETTER
AFTER 40 YEARS OF WAITING FOR THE CHANCE.
THIS IS NOW THE JESSIE SHOW.
NEXT, SOME CLASSIC GREEK GONE MAD.
IT SEEMS A LITTLE JUNKY, BUT PEOPLE LIKE THAT.
I'M HERE IN BAKER, CALIFORNIA.
VEGAS IS THAT WAY. L.A. IS WAY THAT WAY.
I'M IN THE MIDDLE OF THE DESSERT.
SO WHERE DOES THAT PUT ME? AT THE MAD GREEK.
FOR 20 YEARS, THIS PLACE HAS BEEN FAMOUS
FOR SERVING TRAVELERS
SOME OF THE MOST OUT-OF-BOUNDS HOMEMADE GREEK FOOD
YOU'LL FIND ANYWHERE.
IT'S WONDERFUL. I CRAVE THESE FROM THIS PLACE.
IT JUST HAPPENS TO BE IN THE MIDDLE OF NOWHERE.
IT'S A NICE BREAK BETWEEN L.A. AND VEGAS--
EXCELLENT FOOD.
I STOP HERE ALL THE TIME.
AND MAYBE EVEN MORE OFF THE HOOK THAN THE FOOD
IS THE GUY WHO STARTED IT ALL...
THAT'S NOT A TUXEDO JACKET. THAT'S MY...
MAD GREEK MICHAEL DABOUR.
MAD IS MAINLY ECCENTRIC.
EVERYTHING COMBINED HERE-- IT'S ECCENTRIC.
YOU KNOW WHAT I MEAN? 'CAUSE I WAS GONNA SAY
MAYBE SOMETIME WHEN YOU HAVE SPARE TIME,
YOU COULD DECORATE. WHAT ARE YOU TALKING ABOUT?
THIS IS THE BEST DECORATION AT ALL. THEY COME FROM NEW YORK.
THERE'S NOT A SPARE PLACE TO PUT ANYTHING. I NEED MORE WALLS.
WHY DID YOU EXPAND? JUST 'CAUSE I NEEDED MORE WALLS. YEAH, I NEED MORE WALLS.
IT SEEMS A LITTLE JUNKY, BUT PEOPLE LIKE THAT.
WHEN IT COMES TO KNOWING WHAT PEOPLE LIKE,
THE MAD GREEK AIN'T SO MAD.
IT'S DELICIOUS. THEY JUST KNOW WHAT THEY'RE DOING.
WHAT WERE YOU THINKING? THIS IS BAKER, CALIFORNIA.
YOU CAME AND PUT A GREEK RESTAURANT
WHERE TYPICALLY THERE'D BE A TRUCK STOP,
AND THIS PLACE IS PACKED. WHEN I CAME HERE, I WAS BROKE.
"WHEN I CAME HERE, I WAS BROKE."
THAT'S OFTEN WHY I GET IN THE RESTAURANT BUSINESS, YEAH.
SO YOU DON'T HAVE TOO MUCH TO LOSE,
AND YOU START DOING YOUR OWN THING.
WHICH MEANT HAVING A SHOWMAN SENSE OF THEATER,
FAITH IN HIS FAMILY'S RECIPES
AND THE GOOD SENSE TO STICK HIS SON LARRY
WITH MOST OF THE WORK.
HE'S THE ONE THAT WORKS HIS BUTT AND ALL THAT,
AND I COME HERE. I PICK UP THE MONEY.
AN ANCIENT ANCESTOR.
WAY BEYOND KEEPING UP THE DéCOR...
THE BIG WRENCH. THE BIG WRENCH--
THAT'S THE EQUALIZER.
LARRY'S COMMITTED TO KEEPING UP THE MENU,
CRANKING OUT THE HOMEMADE FOOD HIS FATHER INSISTED ON
FROM THE VERY BEGINNING.
WE DON'T MESS WITH GRANDMA'S RECIPES. YOU JUST DON'T--
IF IT'S NOT BROKEN, DON'T FIX IT. RIGHT.
BELIEVE ME, NOTHING'S BROKEN,
LIKE THE SOUVLAKI-- GREEK SHISH KEBAB
MARINATED FOR TWO DAYS BEFORE BEING SKEWERED
AND SEARED ON THE GRILL.
THERE'S SPANAKOPITA-- THAT'S SPINACH PIE--
AND BAKLAVA MADE WITH FRESH GROUND PISTACHIOS
AND THE TOP SELLER--
MAYBE THE MOST MISPRONOUNCED FOOD ON THE FACE OF THE EARTH.
SOME PEOPLE SAY, "MAKE UP YOUR MIND.
DO I CALL IT GY-RO OR A YEAR-O?"
I SAY, "GIVE ME MY 5 BUCKS.
I'LL LET YOU CALL IT ANYTHING YOU WANT." ..AND CALL IT WHATEVER YOU WANT.
FOR THE RECORD, IT'S A YEAR-O.
THE CONE COMES IN AT 40 POUNDS? CORRECT.
AND IT'S A GROUND MIXTURE OF LAMB AND BEEF... CORRECT.
WITH HERBS AND SPICES. CORRECT.
IT'S GREAT IN A PITA SANDWICH
WITH A YOGURT-BASED SAUCE CALLED TZATZIKI.
BUT AS GOOD AS IT IS,
LARRY SAYS THERE'S AN EVEN MORE AUTHENTIC VERSION.
IS THIS MORE LIKE WHAT YOU FIND IN GREECE? YES,
THIS WOULD BE MORE WHAT YOU FIND IN GREECE.
AND THIS IS CALLED? WELL, WE'RE CALLING IT THE SHAWARMA,
BUT IT CAN ALSO BE CALLED A DONER. BUT THIS IS MORE EXPENSIVE,
BECAUSE YOU HAVE TO MAKE THAT BY HAND? RIGHT, RIGHT.
OKAY. AND THAT-- YOU HAVE BEEF AND LAMB? RIGHT.
SO YOU HAVE TO GET THE BONELESS LAMB, THE BONELESS BEEF,
CUT IT INTO SLICES, POUND IT OUT, STACK IT TOGETHER...
MARINATE IT, MARINATE IT. MARINATE IT.
DO YOU MARINATE IT FIRST OR AFTER IT'S ON THE STICK? NO, FIRST.
FIRST. AND THEN YOU GO AHEAD AND SLIDE IT ON? RIGHT.
AND YOU GOTTA KEEP IT SOMEWHAT UNIFORM? RIGHT.
YEAH, WE TRIM IT. SO IT SITS ON THERE THE RIGHT WAY.
IT'S LABOR- INTENSIVE. YEAH, IT IS.
SO THIS YOU JUST RUN IT RIGHT ALONG THE SIDE? RIGHT.
CAN I TRY A LITTLE PIECE HERE? SURE, GO RIGHT AHEAD.
I THINK I'M GONNA--
I THINK I CARVED IN BAD.
MMM. A LITTLE HOT?
IT'S GOT A LITTLE CRUNCH. IT'S GOT A LITTLE GLAZING,
ALMOST LIKE IT'S CARAMELIZED A BIT.
PROBABLY SOME OF THE JUICE FLOWING DOWN AS IT'S COOKING.
WOW. I'M NOT KIDDIN' YA, MAN.
I THINK IF MORE PEOPLE--AH, AH--
REALLY KNEW HOW GREAT THAT WAS,
THE LINE WOULD BE LONGER THAN IT ALREADY IS.
OF COURSE, PLENTY OF PEOPLE KNOW ALREADY.
THE SHAWARMA IS ONLY ONE REASON THE CROWDS KEEP JAMMIN' IN.
WELL, I FEEL SORRY FOR THE PEOPLE
THAT DON'T COME ALL THE TIME, LIKE ME.
I GET TO, YOU KNOW, EXPERIENCE ALL THE DIFFERENT THINGS.
IF YOU'RE JUST COMING THROUGH TO VEGAS ONCE IN A WHILE,
YOU KNOW, YOU'RE GONNA GET SOMETHING GREAT,
BUT YOU'RE NOT GONNA GET ALL THE GREAT STUFF THEY HAVE.
...LIKE THE DEEP-FRIED CALAMARI
SLICED AND BATTERED FRESH EVERY DAY.
AND SPEAKING OF FRYING...
FRIED ZUCCHINI STICKS.
...HOMEMADE...
(woman) REALLY EXCELLENT.
...TOTALLY FROM SCRATCH.
I'M PRETENDING IT'S HEALTH FOOD.
WHATEVER THE REASON, FOR TONS OF FOLKS
THE MAD GREEK IS A MUST-STOP.
TELL 'EM IT'S IN THE DESERT... IT IS.
IN THE CALIFORNIA DESERT. IT'S THE BEST PLACE IN THE WORLD.
YEAH, WE HAVE NAKED LADIES ON OUR STATUES.
BUT REMEMBER, IT ISN'T REALLY WHAT'S ON THE WALLS
THAT MAKES THIS PLACE SO SPECIAL.
IT'S WHAT'S IN THE KITCHEN.
AND WAIT TILL YOU SEE THIS RECIPE
FROM LARRY'S GRANDMOTHER...
AND NOW YOU'RE GIVING IT AWAY ON TV? YEAH.
AND MY ATTEMPTS TO PUT IT ALL TOGETHER.
YOU GOTTA PUT THE BUTTER DOWN THERE FIRST THERE, GUY.
WHEN WE COME BACK. BUTTER FIRST.
THE MAD GREEK IN BAKER, CALIFORNIA--
NOT YOUR STANDARD ROADSIDE FAST FOOD JOINT.
YOU'RE LUCKY YOU'RE EATING NOW,
BECAUSE I WAS ABOUT TO RAISE MY PRICES. I'M LUCKY--
WHAT DID YOU JUST-- MY LANDLORD RAISED THE RENT.
I'M THE LANDLORD.
SELF-PROFESSED MAD GREEK MICHAEL DABOUR
STARTED THIS PLACE 20 YEARS AGO.
HIS SON LARRY'S RUNNING IT TODAY,
STILL MAKING THE STUFF HIS GRANDMOTHER MADE.
SO WE'RE GONNA MAKE? SPANAKOPITA.
I MEAN, IS THIS KIND OF LIKE THE GREEK EGG ROLL?
IT'S AN APPETIZER. IT'S AN APPETIZER.
WELL, THAT'S WHAT I'M SAYING.
SO OKAY--SO YOU CAN PUT IT WITH EVERYTHING-- GREEK EGG ROLL-- THAT WORKS.
YOU MIGHT WANT TO USE THAT. YEAH.
SPANAKOPITA ARE SPINACH PIES,
BUT HERE WE'RE MAKING 'EM FRESH WITH SPINACH,
ONIONS, PARSLEY AND FETA CHEESE.
HOW MUCH FETA CHEESE DO YOU GUYS GO THROUGH IN A MONTH?
ABOUT 300, 400 POUNDS.
AND FOR A SWEETER TASTE--CURRANTS.
MOST PEOPLE DO NOT PUT CURRANTS IN.
OUR RECIPE HAS CURRANTS.
MIX IT UP. IT'S TIME TO FILL AND FOLD.
YOU GOTTA PUT THE BUTTER DOWN THERE FIRST THERE, GUY.
SORRY. BUTTER FIRST.
WELL, THERE GOES THE FOOD PART. THAT LOOKS LIKE A LITTLE TOO MUCH, DOESN'T IT?
THAT'S ALL RIGHT. I'M GONNA TAKE SOME OFF.
YEAH, TAKE SOME OFF. IT LOOKS LIKE I'M NOT, UM--
YOU'RE FOLDING WRONG. GO THIS WAY.
OKAY, SO NOW I COME OVER HERE... RIGHT, YEAH.
THEN UP. THERE YOU GO. FLAG FOLDING 101.
THERE YOU GO. LOOK AT THAT.
I MEAN, I THINK THOSE ARE DELI CASE-BOUND.
MOST PLACES USE FROZEN. LARRY SAYS, "FORGET ABOUT IT."
IS THERE THAT MUCH OF A QUALITY DIFFERENCE
BETWEEN THE TWO? I THINK SO.
IT'S THE SAME REASON THEY MAKE THEIR BAKLAVA
A PHYLLO DOUGH LAYER AT A TIME
AND THEIR TRADITIONAL GREEK ALMOND COOKIES BY HAND
A BATCH AT A TIME
AND THE SOUVLAKI AND THE SHAWARMA FROM SCRATCH.
THAT'S HANDMADE. THEY DO IT HERE.
IT IS MAD GREEKS' FOOD.
THEY REALLY DO WANT EATING HERE TO BE SOMETHING SPECIAL...
THOSE STRAWBERRY SHAKES-- THEY LOOK SO GOOD.
JUST LIKE THE REST
OF THE ENTIRE MAD GREEK EXPERIENCE.
THANK YOU FOR COMING BY. THANK YOU VERY MUCH. THANK YOU.
THANKS AGAIN. NOW THAT'S GOTTA MAKE YA HAPPY.
THIS GUY HAS HAD IT ALL ACROSS THE COUNTRY,
AND HE SAYS YOURS IS THE BEST. WELL, I KNOW THAT.
HE KNEW IT ALREADY. I MEAN, HE DOESN'T TELL ME NOTHING NEW,
BUT I APPRECIATE HIM SAYING-- HE DOESN'T TELL ME ANYTHING I DON'T KNOW.
THAT'S IT FOR THIS TRIP,
BUT WE GOT PLENTY MORE JOINTS WE GOTTA HIT.
WE'LL SEE YA NEXT TIME ON "DINERS, DRIVE-INS, AND DIVES."
OPEN UP.