Monday, November 1, 2010

Fresh, Filled and Fried (DV1008H)

Season Ten, Episode Eight

Fresh, Filled and Fried - Original Airdate 11/1/10

This trip Guy Fieri's crossing the country for scratch cooking done right. In Philadelphia, Pennsylvania, a pub where they're deep-frying hand made empanadas loaded with a Philly favorite. In Spokane, Washington, a 1912 farmhouse turned restaurant throwing a spin on stuffed pork chops with goat cheese, pine nuts and sun dried tomatoes. And in Portland, Maine, an 80-year-old, waterfront joint where the lobster's boat-to-table fresh and served up on a house baked brioche.

Video from the Porthole Restaurant

Good Dog Bar - website
224 South 15th Street, Philadelphia, PA 19102 - map
(215) 985-9600
Twitter: @gooddogbar

Chaps Coffee Co. - website
4235 S Cheney Spokane Rd., Spokane, WA 99256 - map
(509) 624-4182

Porthole Restaurant - website
20 Custom House Wharf, Portland, ME 04101 - map
(207) 780-6533

Recipes in this episode
Duck Pot Pie - Good Dog Bar and Restaurant - Jessica O'Donnell, Executive Chef
Mushroom and Brie Soup - Chaps - Celeste Shaw, owner
Corned Beef Hash - The Porthole Restaurant - Paul Dyer, Chef

Guy Ate Here - Chaps Coffee Co.

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