Dave demonstrates how you can pull together a creative and delicious meal from what’s already in your kitchen. This is "battle pantry." Dave invites the inspiration of his culinary career, his father, to test his culinary creativity by bringing over a basket of items culled from his pantry, freezer and fridge. In this episode Dave and his father will cook a four-course meal exclusively using ingredients found in almost any kitchen. Recipes: Arugula and Pear Salad With Dijon Sherry Vinaigrette, Seared Rainbow Trout Over Succotash, Challah Bread Pudding With Chocolate and Raisins, Rosemary Lemon Fizz.
Lucky's Puccias in Austin, Texas, is our first course featuring yummy Italian sandwiches like their Hot Pastrami and Puccia Contadina stuffed with turkey provolone, arugula, tomato and a housemade olive tapenade. Then we make a beeline to the Honey Pot truck in Portland, Ore., for some sweet and savory pies. A trip to San Francisco follows where we dine out at the Phat Thai truck, sampling authentic Pad Thai, Som Tum Salad and Pad Kee Mao also known as "Drunken Noodles," a perfect hangover recipe, allegedly. Finally, it's all aboard Puckett's Trolley in Nashville for some Southern-style comfort food. Serving Shrimp and Grits Hush Puppies, Brisket Chimichanga and Catfish Tacos, this is definitely one streetcar named desire.