Boardwalk sno-cones, fruity sorbet, tropical Hawaiian shaved ice, melt-in-your-mouth frozen yogurt: these are some of America’s favorite summertime chilled treats. Come along with Jim O’Connor as he learns the ins and outs of TCBY, journeys to Oahu’s North Shore for some authentic shaved ice and finds a fruity chilled treat in an unexpected dish.
This trip, Guy's steppin' up to unique grills on the mainland and beyond. In Miami, Fla., the husband/wife duo serving up classic Americana with a 21st century twist like the smoky fried chicken and Buffalo-style pig wings. In Orange County, Calif., the anything-but-average taco truck grilling steaks for the drunken torta and deep frying green chicken chilaquiles. And on Oahu, Hawaii, Guy's favorite rotisserie chicken joint cranking out the island's signature huli huli chicken.
This trip, Guy's headed to the places where families rule. In Memphis, the kid-inspired joint serving up the serious fried chicken. On the North Shore of Oahu, Hawaii, the Thai spot where mom and pop spice up the island with pad Thai, pork larb, and the big seller: garlic fried chicken wings. And in St. Louis, the Italian-Greek joint run by two brothers, serving up a town staple in fried ravioli and mom's recipe for dolmathes.
Chef Chung Chow has been in the culinary industry for over fifteen years honing his skills and working alongside acclaimed heavy weight chefs including Thomas Keller at Per Se in New York. He also opened Jonathan Benno’s restaurant, Lincoln Ristorante at Lincoln Center, before he opened noreetuh with his partners in 2015. Born in Hong Kong and raised on Oahu in Hawaii, Chef Chung implements perfect French technique and serves a modern fusion Hawaiian menu with influences from Japan and Korea.