Ep 2. From Kraut to Couscous
- TV-G
- May 16, 2011
- 20 min
-
7.8 (13)
From Kraut to Couscous is the second episode of the twelfth season of the popular food show Diners, Drive-Ins and Dives. In this episode, host Guy Fieri travels to three distinct eateries that offer a range of unique and delicious dishes.
The first stop on Guy's journey is The Feasting Fox, a German restaurant and bakery located in the historic German neighborhood of St. Louis, Missouri. He tries their famous schnitzel and red cabbage dish, paired with a local favorite drink called the St. Gertrude. The Feasting Fox is known for their authentic German cuisine and their warm and welcoming atmosphere.
Next, Guy visits Couscous Cafe, a Moroccan restaurant in Arlington, Texas. The menu at Couscous Cafe features traditional Moroccan dishes such as tagine, couscous, and briouats. Guy tries the chicken tagine with vegetables and apricots, and also the harira soup, a classic Moroccan soup made with lentils, chickpeas, and tomatoes. The owner, a Moroccan immigrant, shares her passion for her heritage and the importance of food in her culture.
The final stop on Guy's trip is The Biscuit Man, a breakfast and lunch spot in Athens, Georgia. The Biscuit Man is known for their homemade biscuits and creative biscuit sandwiches. Guy tries the bacon biscuit with pimento cheese and also the pulled pork biscuit with jalapenos and coleslaw. The owner, a former musician turned chef, shares his love for Southern comfort food and his dedication to using fresh, local ingredients whenever possible.
Throughout the episode, viewers are treated to behind-the-scenes looks at each eatery, interviews with the owners and chefs, and, of course, mouth-watering shots of the food being prepared and served. Guy's enthusiasm for the food and the people behind each restaurant is contagious, and viewers are sure to be inspired to seek out similar hidden gems in their own communities.
Overall, From Kraut to Couscous is a must-see episode of Diners, Drive-Ins and Dives that showcases the diversity of American cuisine and the passion of those who create it.
