Guy went to Miami, to visit Sakaya Kitchen, a restaurant that specializes in Asian funk fusion. Guy met with Richard Hales, chef and owner who bought the place in 2009 and has been creating fans since day one. When Guy tasted his sous vide duck sandwich, he used every adjective in his vocabulary to laud this awesome treat. He labeled Richard the Ninja of Flavortown and Sakaya is the Dojo. For Guy’s last flavor-go-round, he helped make Chunk’D Tots, with marinaded beef in some of the freshest ingredients served over tater tots. Guy admitted he would weigh 450 if he lived anywhere near this place.
In New York City, Guy met Geoffrey Zakarian outside of Don Antonio, where Italian New Yorkers swear by their pizza. Roberto Caporuscio who was raised on a dairy farm between Rome and Naples and was a cheese maker and is the president of the Association of Neapolitan Pizza Makers. In 2012, Roberto partnered up with his friend Antonio Starita, to let Americans see what real Neapolitan pizza is all about. Roberto made the dough the way he always does, by sight, not by measurement. He knows how the dough is supposed to feel and knows the secrets of making real pizza dough. The oven comes from Naples, and pizza is done in one minute. Is your mouth watering yet? If not, check out the menu.
In Eureka, Guy went to the Bless My Soul Café to meet with Sweet Mama Janisse, who was taught by her Louisiana Creole grandmother to put love in everything she makes in her California Creole kitchen. She showed Guy how she makes her green Creole sauce for Crawfish & Sausage Etouffee. She uses all fresh ingredients, mostly green for the sauce, including green onions and jalapenos and fresh parsley, and adds them to the etouffe for a dish that makes you want to slap your mama.
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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