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A traditional Pennsylvania pierogi factory; a unique winery in the middle of the Arizona desert.

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Transcript

- Hey, I'm Jax, and welcome to the Grill Iron. We're heading to the best college football tailgates across the country. And drafting amazing local chefs to step into our Tastemade kitchen at the Hyundai Fieldhouse and redefine the art of tailgating. While the teams fight it out on the gridiron, our chefs turn up the heat on the Grill Iron. This is a city growing unlike any other. Dreaming, innovating, thriving. Once the blue-collar capital of America, now it's all about the array of colors that bloom with artistic expression. The industrial town of Pittsburgh, Pennsylvania, taps deep into its agricultural bounty. Sparking one of the most flourishing restaurant cultures in the nation. They do tailgating beautifully in this part of the country. It's almost like it's in their blood. And on Saturdays, the tranquil rolling hills of Pennsylvania boom with the sound of 100,000 fans yelling we are-- - [Crowd] Penn State! - An absence of color lets you know you've found the right place. A white-out means it's game day. A big one. And the celebration starts with lavish feasts. We've got a chef who brings the party and not just on game day. He is a true culinary savant, who's at the forefront of turning Pittsburgh into a top-tier food town. - Hi, I'm Richard Deschantz, chef and owner of Butcher & The Rye, in Pittsburgh, PA. So when you're in the Butcher & The Rye, the moment you sit down, it's all the little details. For me, I want the food and decor to actually match. When I create a dish, it's like a canvass. I start adding, like, flavor profiles, and then I start adding textures. I wants some crunch. And I want some uniqueness. And so when I start to create a restaurant, it's actually the same thing. I'm putting some reclaimed wood on the wall, and then I want some texture, I want some velvet, I add stuffed animals, and taxidermy. So it's the same process as cooking as actually designing a restaurant, and that's why I think they come hand in hand. The food scene in Pittsburgh is blowing up right now. We start with great ingredients. We enhance them, we don't try to mask them, or hide 'em, or try to change them to anything they're not. We try to let them really speak for themselves. And that's why I like dealing with small, individual farms. People that specialize in one ingredient, people that have the same passion as I do. And we have two of the greatest lamb farms in the country right now. I like to invite the actual farmer to the restaurant, so that they can actually come and see what we do with their product, what we created, and see it in a different atmosphere. Bottom line is it's his ingredient, and I really wanna make him proud of that ingredient. I wanna, kinda, get his nod of approval, say wow, that's amazing. You know, being from Pennsylvania, representing Penn State, is an honor in itself. You know, when you're at the game, it's about celebrating, it's fun, it's family. So I wanna take tailgating style food, but bring it to, like, a chef level that they haven't seen before. Something where it really blows people away, you look at it, and you're like, what is that? And, you know, I think you really taste the passion when you taste my food. So this is a converted gas station that has been a Mecca of pierogies. - Yeah, and the best smelling place in town. Pittsburgh was built on the hard work of immigrants. Those that fearlessly left their homes, but not their traditions. And they'll be happy to know that their rich heritage is in good and delicate hands. This is amazing. It's such a, like, a beautiful rhythmic process. It smells like tradition, like grandma's kitchen or something like that. - It is like grandma's kitchen. Because we're truly making the homemade pierogies. When I grow up in Holland, I learned from my mom and grandma. And that was the tradition at home. - Pittsburgh is a blue collar town. And we're raised on this style food. And I think that's why Helen does so well here, is because it just reaches out to all of us. - The pierogies are, of course, filled with not only potatoes and other fillings, but also with tender loving care. - I'm watching these women's hands, I'm mesmerized. There's such a tenderness to it. - Okay, we're starting with the dough, which we make every day, fresh. So we're going to roll the dough in this roller. - Wow! It's so soft, and velvety, and delicate. It's like the length of a football field. The entire table is covered. - So when I think of tailgating, I think of sauerkraut. I think of hotdogs. - Yeah. - I actually had Helen create these sauerkraut pierogies for me. It's potatoes and sauerkraut. - I love this. Mama Tranchida does not let me eat a hotdog without kraut on it, so this is game day goodness. - [Helen] Okay, now we're going to learn how to pinch them. Flatten the filling. Fold it in half. Once you have it in half, then you start to pinch. - Everybody here does one thing. There's a guy who rolls the dough, he is the only one who rolls the dough. She's the only one who pinches with perfection. It's like, all day, every day, you become a master. They are ready, they are pinched. We learned from the master, they're beautiful. They're ready for game day, but there is no way I'm waiting til Saturday to try some, so can we pull some out of the boiler? Our perfect little dumplings tumble into salt water, and rise, letting you know they're ready. Served to us simply, traditionally, with butter and onions. The taste of another time and another world is delicious. - Perfection. - It is perfection. It's tart, it's spicy, it's got the heartiness of potato. - This is gonna be perfect for game day. - Most definitely. With full hearts and bellies, our journey to game day had one last surprise. Oh man, we have a third passenger, and she is a beautiful beast. - This is what I'm talking about here. This is my pride and joy. And this baby can smoke 500 pounds of meat at one time. - Our tailgaters are in for some meaty magic, so let's hitch her up, and get to the game. How's it going, chef? - We're good to go. - Game time! Coming up, we're bringing our authentic Pennsylvania pierogies to a tailgate feast you have to see to believe. - Mustard whipped cream. - Oh man. I feel like we gotta change the name of the show to the Smoke Iron. 'Cause we traveled halfway across the state, 150 plus miles, with this baby right here. Chef, are you finally gonna tell me what's inside? - Are you ready? - I'm ready. - You sure? - Let's do this. - Let's do this. - [Jax] Wow! - We are so lucky to have some of the best lamb farms in the whole country. Smoked it for four hours. So it's super juicy, char it on a grill for 10 minutes, just to get a nice crust. - [Jax] It's time. - You ready for this? - Yes. - Bon appetit. - Mm. Mm, it's juicy, it's gamey and flavorful. - [Richard] That's amazing. - And 'cause it's homemade, it just sort of breaks apart in your mouth, mm! - You get the game, you get the fat, you get the smoke, you get the char. You get everything out of one bite. The next part of our dish. - Oh, yes. - Is our beautiful pierogies. - [Jax] I know these. Perfectly pinched. 24 years of practice to make these babies. - The butter browns up a little bit, so you get the little nuttiness from the butter. It adds a little bit of texture. - I feel like the butter opens up all the flavor of the pierogie. - That's it. They are perfect. - Look at that. It's just bursting with all of that incredible sauerkraut. Cheers. - Cheers. - Mm. They were delicious when they were boiled, but Chef added Chef touch. He takes things that are great, and makes them, like, heavenly. We have our two gorgeous ingredients, our kielbasa, and our pierogie. And Chef is an artist. I know you're gonna make a masterpiece on the plate. - Just because we're at a tailgate party, doesn't mean we can't make it beautiful. - Doesn't mean it can't be fancy. - [Richard] First thing we're gonna do is add our violet mustard to the plate. It's made from red grapes. - Have you ever seen mustard that color? A spoon is his brush, mustard is his paint. - Next, we're actually gonna use just a little dill sauce, puree dill with a little bit of water. - Every ingredient on this table is so vibrant in color. - Next, we're actually gonna add our little secret ingredient, mustard whipped cream. - Oh man. Chef? - Yes? - I'm gonna need a hit of that right here. Mmm, creamy. Mustard foam, yes! - Next step is our beautiful lamb and rye kielbasa. Gamey, fatty, texture. - Yeah. - Perfect for a game day. - [Jax] Layer one. - Next step is our beautiful golden brown pierogies. - Pierogie! - Sauteed to perfection, straight from Pittsburgh, PA. Next is our mustard seed caviar. - [Jax] Ooh. - [Richard] We're gonna actually add our own homemade saurkraut, our homemade pickles, a couple of our onions, our beautiful mustard greens, and last, but not least, pumpernickel bread. And I sliced it super, super thin. - The masterpiece is complete, and it truly is a work of art. That is phenomenal, Chef. It's like every texture, and every flavor of a tailgate, rolled into one beautiful dish. You're an evil genius. We are! - [Crowd] Penn State! - Hello everybody, my name is Jax Tranchida, we're here at the Hyundai Field House, and this is The Grill Iron. We have the amazing Chef Richard Deschantz. You all ready? - [Crowd] Yeah! - 'Cause you're about to eat something truly game-changing. - [Richard] It's so awesome, just to see how happy everyone is. - Ah! - Ah. - You gotta give them what they want. - This particular dish has so many people who came together. I couldn't do it without them. - [Jax] Good people coming together to make good food. - It's amazing. - You told me you take tailgating seriously, and you have proven that to be true. We are! - [Crowd] Penn State! - Up next, we're heading to Temby, home of the Arizona State Sun Devils, where chef Charlene Badman is taking us on a tour of a unique Arizona winery. I love that they're doing it, you know, the way it's been done for centuries. In the scorching Arizona desert, the Sundevils rise to proudly wave that flag of maroon and gold. Around these parts, they say fork 'em, and that is deliciously apropos for what we have in store. It's sweltering. But that's not stopping anyone from raising that trident to the sky. Diehards break out their Saturday best, and take it to the grill. And when you're used to braving temperatures like this, no one's afraid of a little heat on a plate. At any tailgate, I always find the guy with the apron and the tongs. - We've got stuffed jalapenos with sausage and cream cheese. - [Jax] Ooh! Can I try? - You want one? - Yes, of course I want one. - [Chef] All right. - Devilishly good. If I do say so. - It is. - We have a chef that tops just about every best-of list in this town. She, sort of, mines the arid land and brings to life all that her hometown Tear-war has to offer. - Hi, I'm Charlene Badman, and I'm the chef and co-owner of FnB, in Scottdale, Arizona. I believe that when you know who your farmer is, and who your wine maker is, you definitely have a lot more respect for your food. The most important thing to us, and that's the connection of the food and beverages, is that it's local, and it's seasonal, and we know where our food is coming from. And that's what we're trying to put together, is just a good, harmonious relationship that you're going to have at the table. Four years ago, I made a life change. I decided that vegetables were much more important to me to be eating, and that's something that I wanted to share with other people. I have more sides on the menu that have vegetables than I actually do entrees. It makes me so happy when a guest will come up, our kitchen is open, and they're just like, these are the best brussel spouts. You're able to get somebody to try something, and enjoy it. So when you walk into the restaurant, you're going to see a kitchen that's full of really beautiful ingredients, and vegetables. I try to make sure that all of those things are around us. Ultimately, I know that if I'm inspired, and I'm happy, that's what's going to end up showcasing on the plate. It's going to be something that the guest sees. It's very important that they have that experience, and that I'm able to give that to them, that I'm going to inspire them, and encourage them to think about where their food is coming from. It's so beautiful here in Arizona that tailgating is such an important part of game day. There's just something about our students that we have here. The feeling is definitely like we have our own Super Bowl going on. I'm hoping when we step into the Grill Iron kitchen on Saturday, that we're able to make really delicious, and flavorful food that is from Arizona, and it's showcasing the bounty of Arizona. - Evan Bee actually has this adorable bodega next door. It's this little market filled with all these amazing ingredients that are sort of near and dear to their heart. And all of these local delights that they sort of, just bring to everyone that comes to the restaurant, and you get to enjoy. Hello! - Hi, Jax, how are you? - So nice to meet you. Watch out, I'm gonna make your cheeks rosy for a sec. Nationally, you've been recognized as having one of the best dishes in America, by Food and Wine Magazine. - Yes, we're very lucky, definitely. Very exciting. - And I can see it's because you use the best of what's around you. And I was noticing all of the wine in the shop, even, is from Arizona. - It is, and exactly what we're going to do today, we're gonna head down to Sonoita, and I'll show you how they put it in the bottle. - All right. Let's hit the open road. - Let's do it. - [Jax] In the arid, rolling land, where birds and bobcats roam free, an unexpected vineyard, in an unexpected place, challenges the perception that Arizona can't produce exceptional wines. This is the critically acclaimed Dos Cabezas Wineworks. - The goal here is to grow flavor. And it's our job to get it out in a thoughtful manner. - Precise. You have to be kind to the grapes. Nice and gentle. - [Todd] This is counoise, a grape that originally comes from the South of France. - Mm. That's tart. You can definitely tell it's a flavorful grape. - Yeah, thick skins. It's almost like a sausage casing. A little bit of the-- - Yeah. - All right. So we've got our punch-down tool here, and we're gonna punch down these active fermentations. So this is something we do every 12 hours. This is kind of like a sacred moment typically, where you can walk through, you can smell it comes up, and you can get to know these guys. - This really is an incredibly cathartic process though. I mean, it's like connecting with nature in a wonderful, sweet smelling way. - When you see how hard they work, you do not ever waste wine . - Yeah. - Not ever. - The way this machine works is once we get the fruit in there, there's a membrane on the back, and it will very gently squeeze the fruit up against these screens. And it's almost like a spaghetti strainer. - That is the most beautiful waterfall I've ever seen. And it just fills this whole room with this amazing aroma. Mm. That is fantastic. - So now you see what it tastes like in it's youthful state. Let's see what happens after a year in it's woody time-capsule. - Oh, look at that. That is a deep, rich, beautiful burgundy. - Tannins soften, it fattens up a little bit, you need a little meat on those bones. Are you ready for this? Here's your bottle. - Awesome, thank you so much. I really appreciate it. - It's our Sun Devil blend. - I have that other thing that you asked me to prepare for you. Are you ready for it? - Yeah, great, let's get it. - These are the grenache grapes you left here to dry. - Look at these, they are beautiful. Glistening in the sun, which is where they've been sitting for the last two weeks. Mm. Why don't all raisins taste like this? - Nah, they're awesome. They're great. Exactly what I needed for Saturday for the salad. - Thank you so much for having us here today, and also for sending us off with all of these wonderful goodies. Our tailgaters with thank you. And you. Next up, we're bringing our winery treats to a sun-drenched tailgate, where Charlene is making an Arizona inspired spread for hungry fans. - [Crowd] ASU! - It is game day. It is hot! We have the Grill Iron fired up, and around these parts, they say fear the fork, but we don't today, because we are in the very capable hands of Chef Charlene. And I see you brought meat. Lots of lovely seasoned meat. Sausage? - It is a sausage, it's from a local sausage company that we have here in Phoenix. - [Jax] Yeah. - [Charlene] So we're gonna take that wine, we're gonna add that to the sausage. Balance it out, and give it a little bit of fruitiness as well, and then really make that fennel just pop. So we're just gonna massage the wine right into the patty. That way it's all incorporated. - In this beautiful bowl, we've got fennel, we've got chili flake, you actually added fat into there? - A little bit more. Wanna make sure they're nice, they're moist, they're ready to go. - Look at them, they're like little fatty soldiers, and they're gonna flame up amazingly on the grill. - [Charlene] They're beautiful. They have this nice, coarse grind. So they're like a country cut to it. - Even though it's 1,000 degrees, I'm not stepping away from the gril, 'cause it smells so good. Our patties are perfectly grilled. And this next step, it's gotta be unprecedented. You're actually gonna hand pull mozzarella at a tailgate, a mere hundred yards from the stadium. - This is actually the fresh curd. Really, the benefit of having this pulled right here and now, is just the freshness that we're gonna taste. You wanna break it up, because we're gonna put some salt, and then boiling water over the top of it. And that's just going to temper it, warm it up. And we're gonna mash it together. - The freshest mozzarella I will ever eat. Mm! It's milky, flavorful, sort of melts in your mouth, mm. - [Charlene] Gonna make some nice slices, and get it right on top of our patties. Then we're gonna add this peperonata. - Oh man. That is game day good. Just go for it! Why does anyone use beef. Like, sausage is where it's at. And we're not just getting one dish from you today, we're getting a whole food story. - Done a little bit of everything. I want to show a lot of what's going on in Arizona. So we're gonna do some deviled eggs from some happy local chickens. - Mmm! - [Charlene] We're doing a brownie that has dates, which actually grow around the campus. We're also doing a heritage grain salad. And that's gonna have the raisins. - So many textures. Beautiful color here. That's fall harvest, right here. Who's hungry? Yeah! - And we're gonna put together this plate which is just gonna show you the bounty of Arizona, and what's going on around here, in the Phoenix area, and what we're able to produce. - This is your story. I love everything that's happening here. What you're loved and known for at your restaurant, you brought it to game day. - That was the idea, that we were going to bring something to a tailgate that was really special, and really, what I'm about. - Yeah. - What's in my heart.

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