Guy went to the East Village of New York City to Ducks Eatery. Will and Julie Horowitz partnered up with some friends to create this place in 2012. Will learned cooking from his grandparents on both sides who were chefs and his travels to Nepal inspired his odd fusion creations. Guy got to watch how he makes the goat neck with nearly the entire cabinet of spices and herbs. After marinating overnight, they are smoked and then roasted again in the marinade. Guy agreed it was in the top three goat dishes he has ever eaten. Next he watched as Will made the prep for their whole chicken wings. Using several spices he made another overnight marinade. After they enjoyed their overnight bath, he smoked them and then deep fried them and coated them with jerk sauce. The wings were huge, and the flavors were truly unique.
In Miami, Guy went to Whisk Gourmet Food & Catering, a Southern gourmet low-country flair restaurant opened by brother and sister Brendan and Kristin Connor in 2007. When Brendan made a whole fried snapper, Guy loved the great fish flavor that was not disguised with heavy breading. The braised ribs were marinaded, cooked in a slow oven, and then grilled with their delicious barbeque sauce for a flavor that had a unique flavor without smoking that Guy highly recommends.
In Eureka, he went to Café Nooner to meet with Lorena and Joe Filgas, who did a Creole-Mediterranean fusion style of cooking in their restaurant. They support the local farmers and bakers and what they don’t make themselves, they get locally. Serving many vegan, vegetarian and gluten-free items, and support seventeen local producers. Lorene made their Creole spice rub and made pulled pork that had Guy’s hair standing up!
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.”
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