Diners, Drive-Ins and Dives Season 2014 Episode 18 Seriously Saucy

Guy Fieri takes us on a flavor-packed journey in the 18th episode of season 2014's Diners, Drive-Ins and Dives. The episode, titled "Seriously Saucy," showcases some of the most innovative and diverse sauces across America.

The first stop on the saucy tour is in Minneapolis, Minnesota at a joint called "Gastrotruck." The host, Guy Fieri, introduces us to the team that has come up with a unique olive oil-based sauce infused with jalapeños, garlic, and ginger. The sauce is then drizzled over their signature roasted chicken sandwich, making it a spicy, flavorful delight.

Fieri's next stop is a small barbecue shack in New Orleans called "Neyow's." Here, he meets the owner, Eric Cook, who has created an iconic Creole sauce that takes inspiration from his grandmother's recipe. The sauce is made using a blend of spices, white wine, and butter that beautifully complements the smokey flavors of the slow-cooked pork ribs.

Moving on, the show takes us to San Diego, California, where Fieri visits a local dive bar named "Monkey Paw Pub and Brewery." The bar serves up a Korean-inspired dish called "Bulgogi beef sliders," topped with a flavorful sesame-ginger sauce that leaves Fieri licking his fingers in approval.

The next stop on the tour takes us to Seattle, Washington, where Fieri visits a food truck called "Where Ya At Matt." The owner, Matt Lewis, prepares a dish made from a house-made habanero hot sauce, a unique blend of peppers, vinegar, and mustard. The sauce is then paired with a traditional Southern dish called "Chicken and Waffles," creating a fiery and sweet explosion of flavors on the palate.

Fieri's journey continues to a cozy little spot called "Masthead Grill," located in Orange County, California. The owner, Brea Platt, has become famous for her gluten-free, dairy-free dishes and her signature sauce, which is a vegan take on traditional hollandaise sauce. Made using cashews, saffron, and a blend of spices, the sauce adds a creamy richness to the grilled vegetable sandwich on gluten-free bread.

The final stop on the saucy adventure takes us to Austin, Texas, to a food truck named "Luke's Inside Out." The owner, Luke Bibby, has come up with a unique aioli-based sauce that is infused with pickle juice, Dijon mustard, and a special blend of spices. The sauce is the perfect accompaniment to the "Tortoise and the Hare" sandwich, which brings together slow-cooked beef brisket and tangy pickles between two slices of sourdough bread.

Overall, the 18th episode of season 2014 of "Diners, Drive-Ins and Dives" takes viewers on a saucy journey across America, showcasing some of the most innovative and diverse sauces that make each dish stand out. Whether it's the garlic-jalapeño-infused olive oil sauce or the sesame-ginger sauce, Fieri's exploration of these unique flavors makes for a thrilling food adventure.