In Wilson, Wyoming, Guy ventured to Nora’s Fish Creek Inn, where they make everything by scratch for breakfast, lunch and dinner. Kat Taylor has been making food here since her mother Nora left the place to her after opening it in 1986. Her partner in the establishment is her son Trace.
Kat made Guy banana bread French toast with spices and blueberries. It was a treat he just loved. She also makes her beef stroganoff with prime rib, homemade noodles and a mushroom sauce to die for.
In Long Beach, California, at Tavern on 2, a gastropub when Brian Clark opened in 2011 opened the place, it was missing a great chef, so in came Frank DeLoach. His twist on surf and turf became belly and sucker, with pork belly and octopus. What a delicious treat it was and so interesting. Next, he made pig tails for all to see, and Guy found them better than chicken wings.
Last stop, Monterey, California, to visit The Wild Plum Café & Bakery. With everything organic, this green restaurant has everything taken care of. Chef and owner, Pamela Burns has it all under control, especially when she makes porchetta, a dish that is right in Guy’s wheelhouse. This lady makes all the baked goods, and everything else in the place, except for the catsup and mustard.
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”