In California, Guy went to Carmel-by-the-Sea with his friend and fellow chef from the Cooking Channel, G. Garvin. Here at Pepe’s Little Napoli, they met up with Rich Pepe, who cooks the most authentic Italian food. He and his family came to Carmel via Jersey City after arriving from Southern Italy. He made them his specialty baked cannelloni tricolore, as a salute to the Italian flag, it is all homemade chicken, veggie and ricotta stuffed pasta with three sauces; marinara, Alfredo and pesto. Next he made Cioppino Rosso, a dish from the sea with a spicy red sauce. It contained, clams, mussels, calamari, prawns, scallops, calamari tentacles, crab claws and baby shrimp. When the clams opened, it was poured over homemade capellini pasta.
Next stop, Jackson, Wyo. Here Guy found Mexican food at Pica’s Mexican Taqueria and Southern California guy Andy Parazette, chef and owner. He made Chicken Tinga that looked so good, but the Posole Soup was to die for. As his faithful customers agreed, Andy makes the best Mexican food in Wyoming.
Back in California, Guy visited The Factory Gastrobar in Long Beach to meet with chef and owner Natalie Gutenkauf, who combines her love of food and art in her restaurant and dishes. She made Guy the Open-Faced Grilled Asparagus Sandwich that contains yellow pear tomato, grilled red onion, roasted red bell pepper, Fresno chilies, arugula, basil, white bean spread and grilled ciabatta bread. Even without meat, Guy loved this fresh and delicious treat. Then she showed him how she made Pig n’ Grits. Using beer braised all natural organic pulled pork, rosemary alderwood grits, shaved figs, cilantro over-roasted tomatoes, large capers and candied carrots. He had a party in his mouth with this dish and a great visit.
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.”