puppets and pastries

i'm guy fieri,and we're rolling out looking for america's greatestdiners, drive-ins, and dives. and this is a special edition in my hometownof ferndale, california. this trip... i used to ride my bikeup and down these streets. ...it's a mind-blowingcruise down memory lane... i am just so tripping out. ...a place with lots of firsts.

this is differentthan what you would think. this goes beyond that. ...first business... i was most well-knownfor the awesome pretzel cart. ...first kitchen job... this was the kitchen linethat i cooked on. and, i mean, i was that big. ...and you never forgetyour first butcher shop. i don't have toclean the grinder, do i?

you're gonna have toclean something. aah! we got a bucket-list visit to a legendary apple orchard... this is likea childhood dream come true. ...a sweet stopin the victorian village... this is like"cinnamon rolls gone wild." [ chuckles ] dvd box set.

...and even a hands-on chance to make cheese like a local. little miss muffetwas eating this and she wasscared of a spider? from my hometown to yours... is there anythingabout that that doesn'tsound fantastic? ...it's the placewho made me who i am. like our motto is, "come and visit,just don't move here."

[ laughter ] this is a special edition of"diners, drive-ins and dives." -- captions by vitac -- closed captions provided byscripps networks, llc. welcome to a special edition of"diners, drive-ins and dives." [ cow moos ] i know --this doesn't look like a diner, a drive-in, or a dive. nope. that happens to bethe house that i grew up in.

yes, we're inmy favorite town in the world -- ferndale, california. now, this is where i grew up. and i thoughti'd take you for a little tour, show you some ofthe inside track to ferndale, one of the first restaurantsi ever cooked in, and, of course, some of the greatestdiners, drive-ins, and dives. where's ferndale?

well, you drive about four hoursnorth of san francisco to humboldt county,look for a big bridge, and the little victorian village with a populationof a whopping 1,300 or so. that's right -- i was raised in a victorian villagein a dairy town. makes perfect sense. my parents, jim and penny,moved here in 1970. i was just 2 years old,and this was my playground --

the fields, the redwoods,the ocean. kind of the perfect place for a kidto get into a little -- well, maybe a lot -- of trouble. so, to kick things off,here we are -- rush hour, ferndale, downtown. [ insects chirping ] now, this place is the firstkitchen that i ever worked at. since then, it's been rebuilt,refurbished, and revitalized.

you want to talk about ahometown-hero joint, this is it. welcome to the ivanhoe. dave:new york, medium rare, up. you can count on it being good. scampi. the food is just spectacular. dave: prime rib, medium rare,with baker. oh, the ivanhoeplays a big part in the town. fieri:and it has since the '70s --that is, the 1870s.

it's been everythingfrom a stagecoach stop to a mexican joint, where i gotmy first kitchen job. right here is where i realized, at a very young age, how bad i wanted to beon the other side of the program and not be a dishwasher. it was scraping cheeseoff of these enchilada platters with a putty knife.

i told my dad,"i hate being a dishwasher." and he says, "exactly." he says, "every chance you get,you get on that line, you see how they're cooking,and one day, they'll need you." and, no kidding,about four weeks later, one of the line cooksdidn't show up, and i ran up on the lineand got to cook. and that was myfirst experience --in this kitchen. it was called romans restaurant.

stayed that way till 1997, when local boy dave mogniand his wife, barb, gave up on silicon valleyand moved back to ferndale. no place like hometo get our new business started. what do you thinkof this place? primo.food is dynamite. it's just like being ingrandma and grandpa's kitchen. fieri: makes sense,since a lot of the menu came from dave's dad, lino,

who owned the gas stationacross the street and used to fix my bike tiresfor free. the dudethat helped me out with everything that had a motorthat i owned -- this is lino, dave's dad. your dad was a big influenceon the menu. yes. he's full-blooded italian,so it's kind of a blendof american-italian cuisine.

chicken cacciatore. it's really a special treat. is this the cacciatorewe're getting into? this isthe chicken cacciatore. okay. you just start with oil. onions. [ sizzling ] garlic.

all right, chicken broth. then we start addinggood old tomato paste. water. just keeps cooking down. keep cooking in, yep. then we add tomatoes... salt... ...parsley, fresh basil...

[ whistles ] little brown sugar. ...little brown sugar... ...and red-pepper flakes. by touch, by feel,and my last one's apow right there. you stir that in,and that's it. chicken.braising the chicken. oil. we use brown meat onlyin this dish.

and this is wherewe overseason the chicken, because we're gonnalose a lot of it in the pan. so, brown it off,both sides. a layer of red sauce. another layer of chicken. fresh mushrooms. in the oven --350 for how long? 2 1/2. 2 1/2 hours?

yep. and then we're gonnaserve that over polenta. so, nice, steaming-hotpolenta here. all right, chicken. at least that's not like9,000 degrees. where are you gonna gowith that? right here.we had her dialed. and you getan extra thigh with it. that's it. yep.

mmm. and mix this up. the sauce cooking downfor a couple hours. a little parmesanfor garnish, parsley for color. if that isn't old-schoolitalian, i don't know what is. just look at that chicken. mmm! i tell you, that is about

one of the most comfortingthings you can eat. it's exactlywhat i wanted it to be. you said you would doan old-school italianchicken cacciatore. this iswhat it should taste like. tender chicken,creamy polenta. a little textureto that polenta still not cookedall the way out. everythingdone the right way. excellent dish.just excellent.

and your popsdeserves mad props. chicken cacciatore up. there's nothing like itin this county. really tender,really good sauce. pretty much just like mom made,but even better. sorry, mom. it's beingin this environment, sitting in the old ivanhoe,and the way you decorated it. you guys really put thenostalgia back into the place.

one of the most moving thingsthat we went through -- the community showed up. people would show up -- a husband and wifewith a bucket of tools -- and say, "what do youwant us to do today?" i think my uncle dane -- dane cowan --did some work for you. oh, yeah. they put our windows in.

yep. saw a bunchof pictures of that. everybody was glad to hearthat the ivanhoe was back open. four minuteson the sausage and risotto. you taughthalf of these meals to dave. out of everythinghe has on the menu, what's your favorite? i like the risotto. risotto, italian sausage, up. woman: the ferndale meat marketmakes the sausage,

so it's locally made. it has really good flavor. all right, brother,hit it. so, we're gonnadrop some sausage in right in the water there. we use olive oil and butterto start. flavor and browning. add garlic. garlic in, okay.

i like to open the garlic upa little bit. arborio rice. so, you justget that toasted brown. our chicken stock. then we just keep adding slowlyand letting it cook down. this will takeabout 25 minutes to get this risotto cookedall the way through. the pointof adding saffron. a lot of saffron, buddy.

it's a natural resourcehere in humboldt. then we just let that blend in, and the rice will finish off. all right, last step --nice parmesan cheese. good-looking risotto, man. yeah. you can't be cheapon the saffron. hey!italian sausage. perfect.

at least it's not hot. parmesan cheeseand fresh parsley. risotto milanesewith homemade italian sausage. and that's what you call itright here. i'm very pickyabout risotto. the grainsof the arborio rice are very tenderbut firm, not mushy. a lot of saffron. so,the italian sausage...

that sausageis off the hook. got a little funkinessto it. i mean, good funkiness,like nutmeg or allspiceish-type flavorsto it. that's killer. i can't shovel it in my mouthfast enough. you know, they might havethe grammys, but in flavortown, you'd winan award at the poundys. that's good stuff, man.nice job.

thanks, guy. risotto and sausage. thank you. it's excellent. the sausage is flavorful,not too spicy. they bring the crowd in becausethey've got quality food. this is likereal-deal homemade. the food's where it's at. fieri: people want tocome here just because of

how great the town isand how cool the locals are. i think thatthe ivanhoe reopening just adds anotherelement that makes thissuch a great place. and like our motto is, fieri: up next... i used to work hereafter school. ...a down-home family butcher serving up the seriousitalian sausage with a twist. how would that lookhanging from the rear-viewmirror of the '68?

oh, that italian sausagewas the bomb! i got to stop byferndale meat company and get some. you guys readyfor a little road trip? that ferndale commutecan be a tough one. this isthe ferndale meat company. when i was in fifth grade, goingto ferndale elementary school, i did it all -- clean-up, i made sandwiches,i made jerky,

i worked in the freezer. you are gonna love this place. it's a local butcher shop. you don't seemany of those anymore. this is kind ofwhat you expect whenyou come down here? yeah. just family service,close. absolutely wonderful. all right, so,you come back to your hometown and you run intoyour hometown buddy.

this is my buddydanny sisemore. how many timesdo you think did we eatat the ferndale meat company? oh, i can rememberthe bell ringing for lunch, and everybodywould almost race down here. fieri: and folks are stillracing down here to get some. curt doesa heck of a good job here. fieri: that's curt terribilini,who bought the joint with his sister, pixie,back in 2001.

all right, now,when i was a kid, this was the smokehouse that i used toload the beef jerky into. have you ever used this? i wouldn't knowhow to use it. no! no, i've never used it. i mean, look at this thing.[ sighs ] i can't believeyou don't use it.

i want to take itand put it in my backyard. it's yours. "you can have it." i knew he was gonnasay that. [ both laugh ] is this being agedright now? how longwill you dry-age this? for about two weeks. then you'll bring it out hereand then break it into

whatever format they want it,correct? exactly. total old school. and that goes for their italian sausagerecipes, as well. his italian sausageis second to none. all right,give us a rundown, man. grab a piece of meat. this is what they callspecial trim.

special trim. yeah, it's just off the ribs. it's a tough cut of meat,and so that's why we use itfor sausage, 'cause you grind it upand cook it. these are pork butts. we don'ttrim any fat off them. we just chop them up. here you go.

and he just cuts through thatlike butter. 25 pounds of beef,25 of pork. okay, and the recipe from thiscomes from where? it's a family recipe. like, you ripped it offfrom your grandmother, or... no, she gave it to me. she gave it to you, my -- come on, curt. [ laughs ]

where's your grandma from? she's from italy,next to the swiss border. northern italian. like, "oh, italian sausage --i get it." let me tell you guysjust how much fun it is cleaning out the grinder. not really that much fun. i hatecleaning the grinder. gah!

look at that. and next,the spice blend. salt. and then we got sugar. grandmother's recipe.i love this. pepper. allspice. nutmeg. and cloves.

garlic and burgundy wine. oh! just pour it in,let the machine do the work. you can smellthat red wine. you can smell the garlic. pretty good, huh? pretty good. next step is what? we stuff it in beef casings.

fieri: so, this isa water-pressurized sausage-stuffing machine? that is awesome! the casings. are you gonna stuffor do you want me to stuff? considering thati've never used the water-pressurized -- mm! i love a little bitof intestine water on me. running the throttle withyour thumb there a little bit.

yep. you just kind of want toget a little squeeze on it. then we just go like this. there you go. just do this. [ whistling ] have you evertied sausage before? i have tied sausage. but i don't havethat little setup there. ohh.

that's awesome. i've done ita couple times. no, no. it doesn't show. and that's soyou can hang it? some bling. so, i know that you guysdon't cook and sell these here, but you gota barbecue or something? we got totaste one of these. i think they're cooking someacross the street.

right at humboldt sweets. but that'show we do it in ferndale -- everybody'shelping each other out. that's a jointwe got to check out later. you gonna skin it? this thingjust peels right off. right off the bat,you can smell that allspice, little bit of that clove,the wine, and the garlic. it's a little bitdifferent

than eating it over thereat the ivanhoe. and you say in applesauce? applesauce. i think when people thinkabout italian sausage, they don't think abouteating it with applesauce, but that is killer. add some mashed potatoesto that, and you got a meal. it's differentthan regular italian sausage. i mean, this isnutmeg and allspice.

oh, that's good. not too shabby, is it? nice job. thank you. it's outstanding.it's really good sausage. and we appreciate him making it. and i'm glad that he's here. hi. what would you like? ...i'm going back to the gig that got it all going.

34 years later, the pretzel cartnow comes back to ferndale. can you make changefor $100? no. oh, okay,well, then keep the change. all right, so, here i am,downtown ferndale, california -- population 1,400 or so. now, i used to ride my bikeup and down these streets. my parentshad a couple businesses here --

the abraxas and what was calleddave's saddlery. and i set upmy first business here. now, let's see.first one was paper-bag puppets. then i had the kool-aid stand. but i was most well-knownfor the awesome pretzel cart. five years ago,my foundation, cwk, donated an awesome pretzel cart to the ferndaleelementary school eighth grade. let's see how they're doing.

can i get a cinnamon-and-sugarpretzel, please? this is how i got my start. at 12 years old, my dad, jim, helped me buildmy first pretzel cart. heck, it only took ussix months. it took me a lot longer toget these kind of lines, though. woman: it has meant a lotto our eighth graders. these kidsare becoming career-ready, learning how things work.

they've learnedsalesmanship skills, marketing, and how tointeract with the public. fieri: and it comes completewith some sweet dividends. girl:the pretzel cart helps us raisemoney for the eighth-grade trip, and we go to sacramentoand san francisco. do they give you good tips? mm-hmm. see, if you tell themwhat you're doing -- if you say, "we're theferndale elementaryeighth grade class.

"we're raising moneyfor our eighth-grade trip. "so, the pretzel'sonly $4. tipping 10 bucksis fine." fieri: that was my approach. some things have definitelynot changed since i was a kid. this woman right herewas my eighth-grade teacher. now,before i say anything, you cannot ask herquestions about me, what iwas like when i was a kid, 'cause she's just gonnatell you i was awesome.

this is fran moriarty. absolutely, absolutely. this is a very influentialperson in my life. when i started the pretzel cart,i was in sixth grade, and by the timei got to eighth grade, i was in full forceof awesome pretzel cartness. now, miss moriarty --she inspires me to do a reporton the history of the pretzel. so, we do national history day,

and i win. and you get to go to state. state competition turned intoi just automatically won. so theysent me to nationals. what do you think of this? well, i mean, the life experiencesthat they're getting, the math skillsthat they're getting, the communication skillsthat they're getting --

it's amazing.it's just amazing. this is the first oneof many carts that my cooking with kidsfoundation has donated to youth organizationsacross the country. and these youngferndale elementary students are making us proud. cinnamon and sugar, please. the pretzels are delicious -- i think probably some ofthe best that i've had.

thank you very much. i would like a little bitof salt and some cheese. okay, i like it. nice and steamed.hot. and here's the cheese. is it good? it's outstanding. $4, please. you never knowwhat it's gonna spark.

woman:they've also learned from guy that anybody from any small towncan do great things. [ record scratches ] mallory, good job.you guys are doing awesome. fieri: coming up... this is the best applei've ever had. ...we're headed toan old-time orchard... can you teach methe art of the cider-making? ...for some of my favoritereal-deal apple cider.

there is nowhere safe! i got apple juiceall over me! fieri: four hoursnorth of san francisco is a place called ferndale, and that's where i grew up. check it out --a victorian village tucked away in humboldt county full of farms, fields, and some of the best peopleyou'll ever meet.

my parents were looking fora place to raise their kids, and i couldn't have askedfor a better one. and when i come back, i'mstill finding new things to do. so, i'm not technicallyin ferndale. now i'm across the eel riverabout 5 miles in a little town called fortuna. and i'm bringing you herefor a reason. now, i don't say thisvery often, but this place makes the best --

yep, you heard iton "triple d" -- the best apple cider. this is clendenen's. the quality of their productis amazing. oh, their apples are justalways so fresh and huge. it puts a lot of smileson our faces. fieri: and around these parts,i'm telling you -- everyone knows clendenen's. it's part of the community.

woman:they're kind, they're welcoming,and you feel like you're a part of their familywhen you come in. i think that's whatclendenen's is all about. fieri:'cause clif clendenen's familyhas been growing apples in fortunafor more than a century. clif:my grandfather, e.c. clendenen, bought this place in 1908. and i learned a lotfrom my dad, andy, who ran this placefrom the '40s through the '70s.

fieri: and now drewbrings the tradition to a fourth generation. when i was like 2 years old,i was in a backpack with a pair of pruning shears,helping my dad. so, give me the rundown. i know it's old.how old is it? okay, this orchardwas planted in 1869. so some of these treesdate -- like this one right back here.this is a minkler.

this dates from 1869. but we'vereplanted a lot of trees and we've got a lot ofother varieties going here now. fieri:that's an understatement. each fall, they pump out30 different kinds of apples from their 700 trees. so, how do you tellwhen you're ready? clif: well, they'll start toget a little shine. but alwaysthe most important thing --

when the background colorstarts to just get a little bitof yellow. is that ripe or not? yeah. yeah. and you got the stemon the apple, too,so that's good. that's what you want? so, each -- wait, wait, wait. this ishow you guys do this?

you come outwith this big -- oh, no. this big courier bagof apples? i should probably check thisand make sure it's okay. how many do you eatwhen you're picking? oh, i usuallyhave a couple a day. really? you guys lookpretty lean and mean. doesn't look likeyou've been pickingbacon or anything.

that is a spitzenburg. that was thomas jefferson'sfavorite apple. this is the best applei've ever had in my life. it's as crunchyas a carrot. all right, i thinkthe only thing i gotto do now is say, will you teach methe art of the cider-making? all right. fieri: and while theyimport about 25 tons ofapples for their cider, they're growing the other70 tons they need right here.

clif:we call this fresh apple cider. it's unpasteurizedand it's pressed fresh, chilled down,and immediately sold. let's get this straight.the press is how old? it's a 1916. so, this is reallya hodgepodge of everything? a mix of tart, older varieties,like the smith cider, and then a good mix of,like, sweeter varieties, like fujisand blushing goldens,

and, like mutsus. you can telljust by looking at each one what they are? how many gallons of juicewill this make? that's maybe20 or 30 gallons. something like that,i'd say. all right, so,can you just walk methrough the process? so, yeah,apples get dumped in here, just out of the box,washed off.

they go get a littleextra wash in the water here. so, the applesgo in here. they'll just bunch upas much and fall back? there's someone herewho's kind of, you know,assisting so that -- i know. so not toomany people are in thetunnel at one time? exactly. yeah. so, it goes up. this hammer millgrinds it all up. that justpulverizes the apple.

yeah, it pulverizes them. and then this greenhopper -- this fillsup with the pulp. there's a little trapdoorunder here. so, you're gonnapull the pulp door. and we have these cloths.this is a press cloth. we got this trolley,essentially, thatmoves on the track. we have our cloththat lays in there. and, yeah,this fills up with pulp. you pull this trapdoor.pulp goes right into there.

and then you fold this up -- over itself? yeah, you fold it upinto one unit, just like that. you put a divider on it. lay that back on it. do the whole cloth again. how many people? two. you two?

oh, this i got to see. clif: ready to hit it? fieri: okay. here we go! ohh!get out of here. it's like we'resending apples intoa big wood chipper. fieri: there are particlesof apple-ness spraying everywhere. there is nowhere safe. let me just clean you up herea second.

but look at this naturaljust juice. ahh! it's likenectar from the gods! drew: all right, well,shall we squeeze thischeese, as they say? all right,we're ready to juice. oh-ho-ho-ho! see, i amsuch a fan of this joint. this is like getting milkright from the udder. awesome.

getting itright off the tap -- okay? -- it tastes exactly the same as when i buy itout of the cooler. that's right. that's amazing. fieri: so, now... so, yeah. and there'snothing we can do with this?

this just makes compost? couldn't wesell this to somebody to make, like, apple snacksor something? yeah, i think, you know,people have made horse treats out of it,that sort of thing. you know, it's food grade,so, you know, i always letthe kindergarten kids that come toureat some. kind of dry, but...

you got to be able tomake something out of this. they have the best apple ciderthat i've ever had. they're top of the line. no wonder you guyshave been in business and areso highly regarded in humboldt county -- nowall over the country. but this is --i am blown away, guys. what a visit.

i mean, this is likea childhood dream come true. great. thanks for coming. yeah, you want to swim? in this town, you got toget geared up and pumped up... i'm hitting chunks! ...if you're gonnamake cheese like a local. are you surethat ring is in here?

so, since i'mon this side of the eel river, i figured i'd cruise uphighway 101 a few miles to check out a jointwhere they're handcrafting and hand-makingtheir own cheese. you got to check it out. this is loleta cheese factory. the cheese is delicious. mmm! creamy. i like the taste.real nice.

woman: every time we're in town,we stop by here and get some cheese to takehome. woman: i've been toa lot of cheese factories, and the quality is great. fieri: all from self-taughtcheese-maker bob laffranchi. i was a teacherat eureka high school and i was teaching agriculturethere, and one day, one of my studentscame in and said, "howdo you make cheese?" i said, "i don't know."i said, "here's $15.

go to the bookstore, get a book,and we'll make some." while that first batchstunk worse than limburger, bob was hookedon the cheese-making process. so in 1982,he started this place, which has growninto a 5,000-pound-a-day cheese-making machine. i refer to my cheesesas being fun cheeses because they gotall these flavors. they're not boring.

and you want to talkfarm to table, it all starts with milk from his own dairiesas close as a mile away. okay, let's try this. when we talk aboutfarm to table, only way you couldhave this any closer is if you had the dairyon top of the building. just about, yes. walk me through the stagesthat it takes to get to this.

okay,it's gonna come in to us and it's going to betested for antibiotics. this milk came inyesterday afternoon. then it's going to bepasteurized. heated up to... heated up to 164. when the bacteria'sbeen added, that's what's gonnagive us our flavor. and thenthe enzyme has been added.

what cheeseis this gonna make? jack cheese. this is the magical partof the cheese. this is where we gofrom liquid to solid. put your finger inlike this. uh-huh. the enzymeis what makes it turn from a liquidto a solid. and just lift up.and see how it breaks?

it's readyto cut into curd. we're gonna cut this curdinto little cubes, about 3/8 of an inchsquare. we're gonna pull itfrom this end. we're just gonnaslide it down in. got it. and then youput your arm underneath, like this,and grasp over there. and then we just turn,

and you and i are gonnawalk to the other end. and right now,we're cutting it? yours is horizontal,and mine's vertical. then we're gonnago like this. we're gonnatake your side here. like ships in the night. then we're gonnacome together. now we're just gonnaturn and go backdown the other -- now, we got tokeep it on the bottom.

stay in track with you. pull it out. okay, and what we'regonna do now... is we're gonnado a crosscut. and why doing itwith this process versus just sending in, like, somegigantic immersion blender? this curd is very fragile, and the cornerswould fracture off. oh.

we'd losea whole bunch of cheese. i feel likei'm looking for my watch in a big thingof oatmeal. we make a good team,you know that? we're doing good. you can see here. see how that's alreadyseparated? that's the whey. and so,little miss muffet --

what she would have beenlooking at... is a bowl of this? let me ask you this --little miss muffet was sitting thereeating this, okay, so,what happens now? we're gonnaput the agitators in. whoa! whoa.this is gonna be cool. and we're gonnagently start to roll this

so it doesn'tstick back together. now, what happensafter that? we're gonnadrain it down halfway. about 12.5%of this total volume is gonna end upas cheese. 12.5%of everything we see here will turn into cheese? and the rest of it goes outto feed the cows.

and then we're going toput a filter on and we're gonnaput cold water back and we're gonnacool the curd down to about 84 degrees. and, at that point,the cold water's gonna be reabsorbedinto the curd, and that's how we getthe additional yield. then they're gonna goanother 15, 20 minutes. and then they're going todrain all of the liquid off.

and when they got the curddown on the bottom of the vat, they're gonna go aheadand they will add salt. and then the cheese curdsare put into these boxes. and they'll be pressedovernight into the 40-pound blocks. and in the morning,they're gonna unwrap it. and they're gonna put itin a vacuum-packed bag. and then they're gonnaput it in a box. and the result of all this

is some outrageousjack cheese -- or, in this case,a big hunk of habanero jack. why are you giving methe corner off of this one? 'cause there's more peppersin that one. in the corner? that's hot. when i think ofa hot cheese, this iswhat i'm expecting. it's just gotnice, warm heat,

creaminess of the cheese. mmm!it's killer. woman: i like knowingthe cheese is made right here. i've tried every flavor,and they're all delicious. little, tiny place.artisan cheese. there's just this wholeenergy and attitude aboutwhat you're doing. and the cheese is the bomb.awesome. i picked up the fork again.i'm right back in. ...a new face on main street...

you're like a keebler elfover here. you justkeep cranking out the food. ...going large and in chargewith the sweet stuff. look at the size of those. the bigger, the better. so, this isthe main drag of ferndale. i mean, that is literally it. you seeall these victorian storefronts. now, this area right here --

this is where they filmedthe movie "outbreak," so the entire town of ferndale got used in this fantastic moviewith dustin hoffman. but that's what you see.there's no stoplights. there's sometimesone cop car cruising around. and every single oneof these buildings has a story. so, there are all thesegreat places and joints you got to visit in ferndale,but i only got so much time. before i go, though,we got to check out

kind of, like,the new kids on the block. these folks are making something you don't always seeon "triple d". that's right --desserts and pastries. well, and a whole lot more. this is humboldt sweets. woman: here'syour peppermint bark. i'm in here at leastthree to four times a week. it's a really special place.

fieri:that's mom and pop to the core. since 2012, chef tammy pichulo, husband tony,and their five kids have been cranking outa full menu of savory... grilled cheeseis right behind it. ...and, of course, sweet. oh, yeah! tammy: order up --caramel pecan cinnamon roll. the caramel pecancinnamon roll -- i love it.

i've finished it one time, but, mostly, i share it.[ laughs ] tammy: we're makingcaramel pecan cinnamon rolls. we've got a wild mixof ingredients. we're gonna start withthe yeast. a little bitof the sugar in. warm water. stir that a little bit. warm milk.

and nowi'm gonna add the sugar. and then i'm gonnaadd my eggs to that. then i'm gonna add thisto our yeast mixture. half of the flourto that. all-purpose? now, how many cinnamon rollsis this gonna make us? this is gonna makea couple dozen. giant ones? add melted butter.

and mix it up pretty good. and then we're gonna addthe rest of our flour. is the purpose ofadding the flour intwo different stages just because it wouldbe just too much tobe mixing around trying to incorporatethat wet ingredient? you'd just befighting it for a while? [ laughs ] yeah. now, are we gonna let this restbefore we roll it out? we're gonnadump it onto our surface

and we're gonna knead itfor about eight minutes. let's talk aboutthe caramel sauce. all right, first,we're gonna add the butter. gonna let that meltjust for a minute. then i'm gonnaadd my brown sugar to that. now we're gonna addour corn syrup to this. and thenwe'll add our cream. okay,we'll spread that around and we'llcrush the pecans up.

that's a lot of nuts. yeah,it's quite a bit of nuts. now we're gonna mix thebrown sugar and the cinnamon. you buy the brown sugarby the tanker truck? and where's this gonna go? this is gonna goon the cinnamon-roll dough when i get it rolled out. fieri:the dough gets rolled out... coated with butter...

and coveredwith cinnamon and brown sugar. then it's rolled back up, sliced thick, and droppedon top of caramel and pecans. okay, now we're gonna let thisrise for about 45 minutes and then we're gonna bake themin a 350-degrees oven for about 25 minutes. holy! come downand feed your family of 10.

get out. gooey, tender,nutty... cinnamonamony. it's outrageous. it's excellent.it's killer. i-- i'm picking up the fork again.i'm right back in. great job. all right. thank you.[ laughs ] caramel pecan roll.

they're ridiculously good. so, i tell you all the timeon "triple d" that i wish that hunter or ryderor jules could try this, and, eh, well,they're not always there. so, here i amup in ferndale, and the kids are backin santa rosa in the school. so, i got my fill-in kid. this is kind of like my nephew.this is jesse barrer. now, jesse, you've hadeverything on their menusix times or more.

what's the best partabout the cinnamon roll? how big it is.i think it's bomb. "bomb" is good. you have to share it. fieri:because here, i'm told you got to save roomfor the scones. ham-and-cheddar sconewith gravy. every town has someone who's,like, the godfather of food. now, for me as a little kidgrowing up in ferndale,

this was the guy. this is curley tate. now, i've known curley --or i should say curley's known mesince i was that big. and i don't want tohear any of the stories. i got one. don't! you know great food. you've done foodall over the country.

humboldt sweetsis kind of a funky little joint, but their foodand their style -- what do you think? incredible. you know,it's like coming home. this thing is savory. ham, cheese, onion,bacon gravy. how can you go wrong? fieri:now what are we into?

we're gonna do ourham-and-cheddar sconewith green onions. so, i'm gonnaput our flour in first. sugar.baking powder. and a little bit of salt. then i'm gonnaadd my butter to that. cold? cut it in? gonna add our hamto that. really? we're getting into itright now, huh? green onions.

sharp cheddar. we're gonna add the cream. there's more ingredientsthan there is flour in this. it'll barely hold together. heavy cream? yep, heavy cream. just keep going, mixing,moving, shaking, laughing. yeah. [ laughs ]

then i'm gonna startmaking our balls. you don't want to form themtoo firm, do you? nope. just enoughto hold them together. [ laughs ]the bigger, the better. what temperaturewill these bake at? these are gonna bakeat 400 degrees for about 28 minutes. 28 minutes?

next up,what are we making? bacon gravyfor our ham-and-cheddar scone. i'm gonna brown my bacon. okay, so,we brown down the bacon. then we'll add inthe flour, make the roux. that'll be the beginningof the gravy. stir this till it's brown. throw some milkin there now. fast. fast.

faster, faster, faster! faster. [ laughs ] so, that's gonnatighten up. we're gonna add our bacon. little salt and pepper. now onto the scone. excellent. that looks likea good heaping helping of -- look at that now, huh?

that was awesome. [ laughs ] thank you. it's great. i mean, it's whatyou love about a scone. nice and light,but then super-savory with the ham and the cheeseand the onions. that's ridiculous. i love the smell. it is amazing. every time you come here,

you try something new,and it's your new favorite. this iswhat ferndale's all about -- scratch-made, homemade, locally ownedand operated. excellent job. so, that's itfor this special edition of "diners, drive-ins and dives"in ferndale. i'll see you next timeon "triple d." you want me todump it in as i go, or...

if you could get itto come from there into the bagby itself magically, i'll definitely watch. okay, let's watch. 'cause you can getright out of the meat business if you canmake that happen. i'm not uri geller. dang! 'cause if that was gonna happen,i was in.