Triple D Nation Season 1 Episode 19 From Pork to Pot Pie

From Pork to Pot Pie is the 19th episode of the popular food show Triple D Nation. Hosted by the celebrated chef and restaurateur Guy Fieri, the show revisits some of the most memorable restaurants featured in the previous episodes of his earlier show, Diners, Drive-Ins and Dives.

This episode takes us on a journey to explore the evolution of classic comfort foods that are delicious, filling, and packed with flavors. Guy sits down with the chefs and restaurant owners and explores the creative twists they have given to traditional dishes to make them more appealing and accessible to a wider audience.

The first restaurant featured in this episode is The Apple Pan in Los Angeles, California, which first opened its doors in 1947. We get to see how the classic Apple Pan burger, made with fresh ground beef and served with homemade potato chips, has remained one of their signature dishes for over seventy years. The restaurant has also added some vegetarian and vegan options to its menu in recent years, without compromising on taste or quality.

Next up, we visit The Old School Cafe in Seattle, Washington, where owner and chef Zac Reynolds has added a modern twist to his Grandma's recipe for chicken pot pie by using smoked pork shoulder instead of chicken. Guy samples the dish and is blown away by the rich, smoky flavor that adds a new dimension to the classic comfort food.

In Austin, Texas, we visit Gourdough's Public House, a popular eatery that specializes in savory doughnuts. Founder Paula Samford shares the inspiration behind some of her most popular creations, such as the Boss Hog, made with pulled pork, potato salad, and barbeque sauce, and the Naughty and Nice, which combines sweet and spicy flavors in one dish.

Our next destination is Hitchin' Post BBQ in Las Vegas, Nevada, where Guy discovers the secret behind their mouth-watering ribs, brisket, and pulled pork. Owner Doug Vega takes us on a tour of his smoker, where he reveals the tricks of the trade, such as using fruitwood for a more subtle smoke flavor and wrapping the ribs in pink butcher paper to tenderize the meat.

Finally, we head over to the Sweet Soulfood restaurant in Columbia, South Carolina, where owner Germaine Jones has created a new take on the classic southern dish of shrimp and grits. Her version features creamy grits topped with blackened shrimp and a flavorful Creole sauce, giving it a spicy kick that sets it apart from the traditional version.

Throughout the episode, Guy Fieri's affable and enthusiastic personality shines through, as he engages with the chefs and restaurant owners and shares their passion for good food. Viewers are sure to be inspired by the creativity and ingenuity that goes into reinventing classic dishes and making them fresh and exciting for a new generation of foodies.

Overall, From Pork to Pot Pie is a must-watch for anyone who loves comfort food and wants to see how it can be transformed into something new and delicious.