Triple D Nation Season 1 Episode 34 From the Seas and Lots of Cheese

In this episode of Triple D Nation, host Guy Fieri takes viewers on a coastal culinary tour featuring seafood and lots of cheese. The episode revisits some of the best seafood and cheese dishes from previous episodes of Diners, Drive-Ins, and Dives and catches up with the chefs who created them.

The first stop is in Charleston, South Carolina, where Fieri revisits The Glass Onion restaurant and their famous She-Crab Soup. Chef Chris Stewart reveals the secret to making this creamy and flavorful soup, which involves using the roe from female blue crabs. Fieri also tries the Cheese Slaw, a unique twist on coleslaw that includes feta and blue cheese crumbles.

Next up is Cheeseburger Baby in Miami, Florida, where Fieri catches up with owner Stephanie Vitori. She shares the story of how her father started the business in the 1970s and how they've maintained their loyal fan base ever since. Fieri tries their famous Cheddar Cheese Fries, topped with crispy bacon and smothered in melted cheddar cheese.

In San Francisco, California, Fieri visits The Crab Station and meets with owner Alan Chan. He tries their popular Dungeness Crab, which is steamed with garlic butter and a secret blend of spices. Fieri also samples their Garlic Noodles, which are tossed in a rich and creamy garlic sauce and topped with Parmesan cheese.

Fieri heads to Jupiter, Florida next to visit Guanabanas Island Restaurant & Bar. Chef Vinny Trupiano shows Fieri how to make their signature Texas Toast Grilled Cheese, which features three different types of cheese, bacon, and tomato. Fieri also tries their Crab Cake Benedict, a brunch dish featuring poached eggs and lump crab meat on an English muffin with hollandaise sauce.

In Boulder, Colorado, Fieri visits The Sink and meets with owner Mark Heinritz. He tries their Sink Burger, which is topped with cheddar cheese, grilled onions, and jalapenos. Fieri also tries their Truffle Fries, which are shoestring fries tossed with truffle oil and Parmesan cheese.

Fieri's last stop is in Portland, Oregon, at Pine State Biscuits. He meets with owner Kevin Atchley and tries their Reggie Deluxe sandwich, which features fried chicken, bacon, cheese, and gravy on a fluffy biscuit. Fieri also samples their Cheese Grits, which are topped with a rich bacon gravy and melted cheddar cheese.

Throughout the episode, Fieri catches up with the chefs and owners behind these iconic dishes and learns more about their inspiration and secrets to success. From creamy soups to cheesy fries and sandwiches, this episode is a celebration of all things seafood and cheese.