Fresh, Filled and Fried

This trip Guy's crossing the country for scratch cooking done right. In Philadelphia, a pub where they're deep-frying hand made empanadas loaded with a Philly favorite. In Spokane, 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. (Episode: DV1008H)

Recipes from this episode
All Diners, Drive-Ins and Dives Recipes
  • 582 F1
    Recipe courtesy of Jessica O'Donnell, Executive Chef at Good Dog Bar and Restaurant in Philadelphia, PA
    Cook Time:
    5 hr
  • 975 F2
    Recipe courtesy of Celeste Shaw, owner of Chaps in Spokane, WA
    Cook Time:
    30 min
  • 1116 F4
    Recipe courtesy of Paul Dyer, Chef of The Porthole Restaurant in Portland, ME
    Cook Time:
    3 hr