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‘Diners, Drive-ins and Dives’ finds ‘Cross Country Comfort Food’

One of Guy's stops on Diners, Drive-ins & Dives was Park Slope, Utah for some awesome food
One of Guy's stops on Diners, Drive-ins & Dives was Park Slope, Utah for some awesome food
Photo by Ezra Shaw/Getty Images

On last night's Food Network episode of “Diners, Drive-ins and Dives,” Guy Fieri took the Camaro to Florida and Utah in this episode titled “Cross Country Comfort Food.”

Guy went to Miami to visit Blue Collar called a hidden gem where chef and owner Danny Serfer was whipping up braised oxtails that had Guy just in ecstasy, along with the customers, where regular’s names were on the wall. Then he made something that made Guy’s eyes pop out, called the Big Ragout Sandwich, a giant hollowed-out crusty bread containing pork & veal shoulder, brisket, sausage, pancetta, fresh mozzarella and parmesan, sitting atop a mound of French fries. Ouch!

In Utah, he first stopped in Park City; he went to Sammy’s Bistro to meet a local boy who makes gourmet food at local’s prices. Skier Sam Harris has been serving his faithful patrons since 2011, and they love the Savory Chicken Bowl with the chicken slow-roasted with poblano peppers, onions and Asian spices over jasmine rice then topped with strips of tortilla chips, that Guy called it funky comfort food. Next he made a sandwich from Uruguay called the “Chivito” Club, made with pork tenderloin, bacon, fried eggs, lettuce & tomato, on a hoagie roll with cilantro sauce.

Next stop was in the same town, at the Silver Star Café. Jeff and Lisa Ward bought the place in 2010 at the bottom of a ski lift. They hired Dave Bible to be their chef, and the rest is history. Dave showed Guy how he makes the tomatillo broth for the Pork Osso Bucco, he seasoned the pork shanks, browned them and put them in the oven with chicken stock, peppers and onions. When they came out, Guy was having a moment, but waited until they were placed on chipotle grits and then covered with the tomatillo salsa/broth and topped with queso fresco. He made spaetzle for the mushroom stroganoff, with several kinds of mushrooms, roasted vegetable stock, sour cream, and a few spices. Yum! Before he left the area, Guy had to have the crispy pork belly with the awesome Carolina barbeque sauce before waddling out the door and into the car.

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.”