The Chef Show (2019) s01e05 Episode Script

1
Whenever I have a guest, or an artist,
or a filmmaker come to town, actors,
I have them draw in this book,
so now you must draw.
- This is gonna be like, uh
-A work in progress throughout.
Bob Ross.
This is like watching Roy plate.
So,
thanks for having us at your house.
Sure. Absolutely. I love to cook.
When I first started teaching people
about cooking
in these little cooking videos
that I made,
- Yeah.
-um, for my DVDs
-I had a lot of food in my movies.
-Uh-huh.
-It's like in Once Upon a Time in Mexico,
- Uh-huh.
Johnny Depp was killing people
over this dish,
-uh, puerco pibil,
- Yes.
so I made the puerco pibil,
which is very difficult, you know.
You have to go get banana leaves,
annatto seeds,
you have to get all kinds of stuff.
Spice grinders.
-Yeah.
- But people would make it.
Unbelievable how many people would stop,
and they'd say, "I made that f-- dish."
I was like,
"Wow, that's really difficult."
So I started putting
easier recipes, like
-Sin City breakfast tacos
- Yeah.
on homemade flour tortillas,
migas, uh--
Just kind of staples-type food.
Uh, barbecue. I did a barbecue one.
And people really dug 'em.
And my whole thing was
tell people in the video
"Don't go making one or two dishes
that you'll make once
and never try it again
-because they're too difficult.
- Right.
Learn the food you really love the most.
What's the food that's your go-to meal,
you've always loved in your life,
and perfect those. Those three meals."
Oh, I hear you. That's my same--
That was my same approach
towards the cookbook, too.
Just, like-- I make recipes
that you're actually going to cook.
That you're gonna cook
and that you wanna cook.
So many of my analogies on the film set
-are about cooking.
-Yeah.
When you write the script,
that's like writing your grocery list.
- Yeah.
-When you're shooting the movie,
that's going to the store
and getting the best ingredients.
The best flour, the best meat,
the best-- That's that.
When you're editing, that's when
you're actually in the kitchen.
Too much of this, not enough of that,
you screw up the whole thing.
He says the same thing.
So that's why I always find the editing
the most gratifying.
That's when you finally see it
all come together
and you can sample it.
He started me on that, and then after,
he says, "You edit your own stuff?"
I was like, "No." He's like,
"How do you not edit?
How do you let
someone else do that for you?"
Like someone else
cooking in your kitchen.
-So, after that-- That was before Chef.
-That's right--
I came over before Chef,
and then I'd gotten Avid
You started cutting it.
-And there's a
-Right.
little work I did on it.
Certainly pulling dailies, like,
there's a couple of scenes in there
that I-- that I cut myself.
- That's great.
-It was good.
It was a real breakthrough for me.
It made me look at the movie
a whole different way, creatively.
That's right. I just realized
that I do so many different jobs,
people'd say,
"Why are you such a schizo?
You love to cook,
but you love to direct.
And you love to just compose music,
and you have a band.
And you're the cinematographer,
and you're the editor."
Right.
And it's like, well,
it's all tied to creativity.
And you learn more
about your primary job
if you do other creative endeavors.
It gives you another road in.
And so that's why I have my actors draw,
I make my actors paint,
-I teach them how to paint on the set.
-We're gonna have you do a monologue.
What do you got cooking?
Well, I got pizza.
That's my favorite food.
And I'm gonna make a cauliflower pizza,
because right now
-I'm not eating any flour.
- Yeah.
But you can do a cauliflower crust
that's just unbelievable.
I'm gonna mix it together
with egg and cheese.
We bake it for, like, 20 minutes.
Pull that out. I'll dress it,
then I'll stick it in the pizza oven
for the next couple minutes
just to melt the cheese,
and then it's ready to eat.
It's really excellent.
-That's awesome.
-We're gettin' there.
Now we're cooking here.
I love that I said, "Do you draw?"
and he smiled and went,
-"Yeah. Yeah. I-- I draw a little bit."
- Uh-huh.
There we go. All done.
Masterpiece.
So I'm gonna make a cauliflower crust,
which is
- Okay.
-just a couple of eggs.
And you're gonna see this
turn into a pizza crust.
So it's just parmesan,
some mozzarella.
Like, half a teaspoon of oregano in there,
and some salt.
- And what's that last one?
- This is cauliflower that's--
- Riced?
-I chopped it down
and then just sautéed it for a bit.
And miraculously turned it into a pizza.
So the cauliflower acts as the flour?
And then the egg
is what binds it together.
Add seasoning to it
so it's a little more flavorful.
But I don't wanna overpower the cheese
and tomato, so I don't go too crazy.
So this is what we had
from the other day, yeah?
Wow, look at that.
Those are Korean short ribs?
Korean short ribs
with a Korean marinade.
But we smoked it Texas style
so it's falling apart.
On Aaron's pit.
I got a nice flame going on there.
So you wanna stick this in there?
And you got some real dough too, right?
-You guys--
Yeah, a premade one,
since I made it last night.
This is so fun.
I'll show you how to toss it.
Then you kind of throw it.
You don't wanna roll it out
-'cause it loses its air bubbles.
- Yeah.
You can see it gets bigger
as you toss it.
And then you just hold the edges,
and its own weight will enlarge it.
So now it's a bigger piece.
-I like putting olive oil on mine.
- Yeah.
It just helps it brown it a little bit.
Some people don't care for the olive oil.
-I love it too. I just like flavor.
- Flavor's good.
And then I still add more olive oil
when it comes out to the crust.
And some salt to the-- to the edges.
We went through a couple
last time I was here.
So he'll get you talking.
Next thing you know,
you've eaten seven.
I knew I was onto something
when I did Sin City.
Benicio Del Toro had some of my pizzas
and then he had to come back for ADR.
Recorded at my house.
And I made him some pizza.
"You want some pizza?"
"Oh, yeah. Oh, yeah."
And I was making him one,
two, three, four
He was on his fifth, and I said,
"Never seen anyone
put 'em away like this."
'Cause he'd already had it
like a year before. He said,
"Keep 'em coming, bro.
I've been dreaming of these pizzas."
It was like he was stocking up
for the winter.
I'm gonna put little pepperonis on there.
This is my favorite, pickled jalapeño.
It's a really a great taste.
It's not super hot.
And then there's some Franklin's Barbecue.
This is like what no other pizza place
in town will do.
This is where everybody writing
the recipe down puts the pen down.
"Oh, I have to go stand in line for that."
But actually, it's really good.
-Oh, yeah. No, it's--
- Taste it on the pizza.
- Is that enough?
- Yeah. Just to give it a taste.
Throw that in.
So here's a little tutorial
on how to toss a pizza.
Where's my training wheels? Here we go.
I just made this up today.
This gives it the weight.
So what you wanna do is you wanna press--
you wanna just push straight up,
and as you press,
you just twist your hand a little bit.
So, like this.
See how it spins?
So just by twisting a little bit--
And just go straight up,
so it comes straight down.
-That's it.
- There it is.
So what I'll do is I'll dust this a bit
so it doesn't stick to your hands.
-There you go.
- There it is.
Yeah, keep going,
trying to get those edges.
Hopefully, it'll taste better
than the towel.
Yeah, man.
Take this. Looking good.
Put olive oil on the edge,
-add some salt.
- Mm-hmm.
Oh, my God, now I want this
with the cauliflower.
I can see why he ate five of these.
So we're gonna have
maybe shortrib and kimchi?
-So you wanna put kimchi on it?
-Put that on there?
Yeah. Why not?
Just kick it up a little bit.
Throw that in.
It cooked so fast.
Beautiful.
Mmm.
That's awesome.
These guys are sizzling.
Yeah. Throw them in for literally,
probably, like, 30 seconds.
-Okay.
- Ooh.
So here is the cauli pizza.
Then I'm gonna just cut out
this parchment
so it doesn't, like, go up in flames.
Let's get this out. That looks great.
Oh, yeah.
-Oh, I like that. Look at that.
-It looks like a real fresh
That's looking like a pizza to me.
It's gonna taste so much like a pizza,
it'll-- it'll freak you out.
And the flexibility. I mean, look at this.
- Yeah.
- This is like a crust.
It's just crazy
what the mighty egg can do.
'Cause it's more the egg than the cheese.
The egg is what really binds it all.
My people call it a latke.
Oh, thank you.
-Oh, it's good.
-It's crazy, right?
-Mm-hmm.
-How it even holds together.
-I mean, I don't understand.
- Oh, it's great.
You don't feel like
you're eating vegetables.
No, that's true.
And so on this diet I'm on,
I can eat pizza, basically.
Right.
In fact, the more cheese, the better.
I started cooking
'cause my dad sold cookware, growing up,
and there was ten kids,
so we always cooked our own meals--
-Right.
-Like pans and?
It can be pans, yeah. They were, like,
five-ply lifetime-guarantee cookware.
He would sell it door to door.
And so, I had, like, beans and rice,
and fajitas, and pico de gallo,
guacamole, homemade flour tortillas.
I didn't realize other people didn't eat
like that till college, and I'm like
My roommate was just eating--
you know the little store-bought
Top Ramen you would buy in the cup?
And how did filmmaking start for you?
Pretty much the same way.
I was always making movies
in my backyard
with my brothers and sisters.
And my dad had, for a sales presentation,
-to play presentation tapes to his
- Mm-hmm.
And so he had some of the first VCRs
that ever came out back in the late '70s.
- For his cookware?
-Yeah, for cookware.
I would take 'em home
'cause I knew I could edit with it.
And it came with a camera attached.
It was attached with a cable.
You couldn't see what you were filming
unless you had your TV on,
and it had the manual iris
and manual focus.
-Uh-huh.
-But I'd take it in the backyard
and make these movies
and edit 'em between two VCRs.
-Uh-huh, right.
-And did that for years.
And your first one was El Mariachi, yeah?
My first real film was El Mariachi,
when I--
I made that during summer break
in college.
And you went down to Mexico to do it?
Mm-hmm. I didn't know how much
I could sell it for.
I was making it
for the Spanish home video market.
- Mm-hmm.
-And so I thought
I was wanting to shoot
on film to make it look high quality.
So my idea was, I have to just shoot
just one take of everything.
If I shoot two takes of everything,
that's double my budget
'cause it's all film processing
-and film stock.
- Yeah.
So I thought, "Let me shoot
one take of everything,
then I'll go home, develop it,
look at it,
the things that didn't come out,
I'll just reshoot those things."
I got back home.
There's no way I'm going back to Mexico
to reshoot. I'll just make it work.
And that was Rebel Without a Crew?
That was Rebel, which came from that.
Which is the book I gave to Doug Liman
when we started shooting Swingers.
It showed that you can make a movie
with nothing if you have to.
Which inspired us to do it for
- That's awesome.
-significantly less than
everybody told us it would take.
Everybody kinda does that--
You held the camera
and you did everything? Sound?
I held the camera.
So if you said that sentence,
I would then put it away down
and have you repeat it,
record the sound separate
and then sync it by hand.
'Cause it was a noisy film camera,
it was like a
silent camera. It wasn't for sound.
-Like a spaghetti western.
-Like a spaghetti western.
But that's why
if you watched the movie--
I don't like when the lips get
all rubbery
-like a spaghetti western, so
-Mm-hmm.
People are pretty much in sync
'cause they're talking
in their own rhythm,
but when they start going out of sync,
it would cut to the dog or to the--
And it created
this really intense cutting style.
It became my-- my signature at that time.
But it was just to get over the fact
that it was out of sync.
-And now you're doing Battle Angel.
-Yeah.
Right? For Jim Cameron.
And you got to do it here.
-Got to shoot here.
-A lotta CG characters.
-I don't know what you could--
-A lot of CG, yeah. A lot of CG.
-How'd you like that?
-I loved it.
It was great working with Jim.
It's awesome.
-Yeah.
-He's the best.
He came around
when we were doing Jungle Book.
- Oh, wow.
-'Cause we used a lot of the technology
-that he used for Avatar,
- Uh-huh.
so we busted out a lot of, like,
the camera rigs, those 3-D camera rigs.
We busted out
a lot of the motion capture stuff.
-Worked with a lot of the same people.
-Right.
And when he would come by the set,
it felt like, you know,
it was people he'd worked with
-ten years ago.
-Wow.
And he was totally happy and excited
to-- to be there,
and was just asking me
a million questions.
I thought I'd be asking him questions.
He was asking me questions.
It's cool to be on the ground floor
with him on a project,
and see how he builds.
Like when you work with a great chef.
You see, "Oh,
it starts with the preparation.
It starts with the ingredients,
it starts" You have to be
at that level from the beginning.
That's awesome, Robert.
I always wanted to be Willy Wonka
growing up
and so one year, about 12 years ago,
ten years ago, 11 years ago,
I was watching a cooking show
and there's a famous chocolate chef
who's making something.
I went, "I wanna learn
how to make chocolate.
I should know how to make chocolate.
It can't be that hard."
Once you start learning
how to learn, you go,
"I mean,
there's gotta be some online course--"
Like from bean to bar.
All the way. Yeah.
So I took an online course.
Where to source things,
where to get things,
and how to temper chocolate and all that.
So I was making--
My whole plan was make chocolates
for people
with tequila-filled, you know,
infused fillings and all kind of stuff--
With homemade butter, so that it's fresh
and you have to eat it within three days.
Stuff you couldn't get at the store.
And what happens is,
as soon as you make chocolate,
-you set it aside to set,
- Yeah.
you walk by the kitchen
- And you eat it.
Then you come back a little later
and you eat it again.
No chocolate ever left my house.
No one ever had any of my chocolates.
I ate 'em all.
And I realized I was just--
After about a year of that,
I had to put everything away.
All my supplies.
I couldn't-- I was gonna keel over.
But then, just this last year
for Battle Angel,
there's a part
where he gives her some chocolate,
so I thought,
"I'm gonna make the chocolate."
-Of course.
-I made a mold.
And I made the chocolate.
And it came out.
All my stuff came out again,
so ten years later,
here I am eating it again.
Same thing, I just put it all away,
'cause it was going for about six months
of me nonstop, every night,
making chocolates and eating them.
And never-- No one ever got any.
But since y'all were coming over,
I made you all some.
So here's some homemade chocolate
-with this great peanut butter filling.
- Nice. Whoa.
- What kind of filling?
- I just love peanut butter,
so it's kind of like
a big Reese's peanut butter.
-Wow.
-He does it all, huh?
-Oh, my God.
- That's pretty good.
It's really fucking good.
I like when you say
how you learned to learn.
-Look at all these things you figured out.
-You figure out how to do it.
You cracked the code
on how to crack the code.
Yeah. And it's just practice,
over and over again. Just go--
Especially something
you're real interested in.
That's why you pick your favorite meals.
You'll perfect it.
If it doesn't come out right,
you'll try again.
Write down what you did wrong.
That's just like a good approach
to learning, is just to go, "Look,
I'm probably gonna fail a million times,
but I will I will eventually catch on."
Oh! I gotta make you a dessert pizza.
-All right.
-I make a dessert pizza.
It's really simple,
'cause the crust is so light and tasty.
I just put honey and sugar on it.
And it tastes like a sopapilla,
Mexican sopapilla.
I like how you're talking about your diet,
and then you're feeding us this.
Okay. And I'm gonna put
my troublemaker honey on it
'cause I have honey bees
all over my studio, so I decided,
"Well, let's make honey from these bees."
'Cause I had a whole--
So I put up some beehives,
make sure they got a queen--
How do you make sure there's a queen?
The
The beekeeper showed me how.
He carries queens in his pocket.
- What?
-That's so cool!
He has bees in his pocket?
Yeah.
Bees in his pocket in a little tiny cage.
- He's fucking with us.
- It's the coolest thing.
- It's really--
-It's really a neat process.
- Bees in the pocket.
And he's like, "Oh, this one
doesn't have a queen anymore."
He throws a queen in there.
Is there a special bee pocket
the beekeepers have, or--
He's got a-- It's just a regular pocket,
but it's got a little wooden cage
-with two little
queens in it,
and a little fence on it.
I was like,
"You catch queens in there?"
Oh, so there's a little bee cage
in his pocket?
It's a little bee cage,
but it looks like it's homemade.
-It's pretty cool.
So this is my favorite thing.
It's actually the dessert pizza.
-Just a little more honey is good.
- And what diet is this you're on?
-I like this diet. I like this diet.
-This one, I--
I could lose--
I could stick to this one. No problem.
Mm!
- It's crazy, right? Ridiculous.
-That's awesome.
-The honey's great.
- Yeah, great honey.
The fluffiness--
It's almost like a deep-fried donut.
There's a-- This puffing from the oven.
This is the Rodriguez experience.
Actor-directors come in town,
I'll make them a pizza.
-They roll out of here--
-That's why I called.
I was hoping this'd happen.
They have trucks
starting to park already.
Are they?
Can't wait to hang out here tonight.
Looks so fun.
They used to have
trucks parked here all day.
All day, yeah.
-But they have that sign now.
-So what happened?
It says, "No parking 4:00 p.m. to 11:00."
And vehicles above 11 feet
or something like that, right?
From there down.
Yeah, 'cause I remember that.
When I was writing Chef,
all of this was
-This whole thing was full.
- Yeah.
And then the epicenter was the Kogi Truck
in the parking lot at the Brig.
-Yeah.
- And so for--
That was part of why
I wanted to have the end of Chef be here.
It's like the magical things
that are going on
-that people in the community know about.
- Yeah.
But this wasn't ground zero for Kogi,
- No.
-this was just one spot that--
This was a part of ground zero.
This was our late-night ground zero.
We'd arrive in Venice at midnight.
-At midnight?
- Yeah.
And serve until 2:00, 3:00 a.m.
After we had already been to Rosemead,
Miracle Mile, Koreatown.
-Right.
- Venice was at the end of the night.
It was like our Coney Island
in The Warriors, you know?
We would end up here.
That hour, that witching hour
between midnight and 3:00 a.m.--
It was really cool here in Venice
because all the real cats
would come out, you know?
And then you'd get cars coming through,
lowriders, bunch of cruisers,
a bunch of old OGs.
You'd have all the folks
coming out of the bars.
And then you had this taco truck,
and it was, like, a really good moment.
It was awesome.
But a lot of people, like,
in your position
have gone from, you know,
a truck or pop-ups to a small restaurant.
Is that the dream that they all have,
that they all wanna start something or
I don't think most of 'em have that dream
to be a multi-conglomerate,
huge company. I think--
Are they happy to have a truck
or a fleet of trucks?
Yeah, I think most people who end up
in a food truck, including myself,
are just weird, on-the-fringe people,
that tried to live
the straight-and-narrow life.
It didn't fit them, you know?
And there was finally a moment where
they could have the courage
to come out here
and have this weird truck with the
with not-perfect graphics,
and, um, the menu's handwritten.
It's just literally, um,
a mom-and-pop business, but in a new era.
Welcome to Locol. The Venice edition.
- Hey, you all, come on out.
-Jon.
- I wanna introduce you, come on.
-Hey, Terry.
- How's it going?
-Justin.
Jon. Pleasure. Nice to meet you.
- That's Marlon.
- Hey, Marlon.
-Marlon, aka Little Fresh.
- Little Fresh. That's Gwen.
How you doing?
-That's Wayne.
- How you doing?
- We're gonna get Jon on tonight.
-So you cooking?
Yeah, I hope to.
-So this is mostly burgers, foldies, and--
- Foldies and fries.
Will I screw you up if I'm in there?
It's probably pretty crowded in there.
'Cause you probably have a good--
-Nah, you good, man.
-All right. Good.
Here, you're gonna get in
where you fit in,
but if you mess up on that truck,
they'll kick you out.
-That one, the ladies will just--
- Hip check?
Oh, yeah.
-They push you out.
-They'll push you right in the plancha.
Let's go to work.
So show him where everything's at
real quick, and then start firing.
All right. Sounds good.
Should I throw gloves on?
-So, Roy, these are the buns you bake?
- Yep.
They order through that window,
and then you serve through this window?
All right.
I need one cheeseburger and one fries.
One cheeseburger.
Placing the foil down.
-He gonna toast the bun.
-Right.
You hit that with anything
or just put in on the--
-A little grease.
-A little grease?
-On the plancha or the bun?
- Not on the bun.
You got fries dropped?
Where are the fries, in the lowboy?
Right here.
- You drop a full basket for us?
- Cheese goes on the burger?
- Cheese goes on the burger.
-What's that? Turkey?
- Shredded beef.
Oh, shredded beef. You throw it on the--
-Foldie.
-That's for the foldie. Right.
- I'm gonna have a foldie.
- Done.
Yo, one beef foldie.
- One beef foldie.
- One beef foldie.
- The bean and cheese foldie.
-Okay.
One bean and cheese.
- Could you hand me two foldies?
- Okay.
-What's on there already? Beans?
- Beans already on there.
- Tomatillo? Yeah?
-Yeah.
- Two?
-Yeah.
So, one needs to go for meat,
and one you gonna leave like that.
I see. All right.
When the cheese has melted, I dice it.
'Cause it make it easier then
to fold perfectly when you dice it up.
So you don't want everything
squeezed out of there.
- Yeah.
- How do you know when that's done?
You want the cheese to melt
and you want the shell to be crispy.
It's easy when you watch.
But they're gonna make me do it alone.
One bean and cheese foldie up.
Oh, that looks good.
These got bigger, Roy.
I like-- These got bigger now, huh?
-Didn't they-- used to be little-er?
-Yeah. Thicker.
But the key is, just like grilled cheese,
is to get that color
and a little bit messy.
Then you push it through here?
Pick up.
Ticket number one.
Here. This one's real good.
Burger's ready.
Marlon, talk him through everything, okay?
We got it. So, you go, sauce.
- There you go.
-Nice.
- One piece of lettuce
- Tomato.
-How many pickles? Like, five pickles?
- Three, four pickles.
Onion.
As long as we have three people
making one burger, we're good.
We got that down. We got that down.
Hey. Welcome to Locol.
I'll have a bean and cheese foldie.
Okay, bean and cheese.
One bean and cheese.
One bean and cheese.
You want bean and cheese or beef?
Beef.
One beef foldie.
I'd like the same thing.
Okay. Second beef foldie.
Two beef foldies in total.
Tomatillo.
Dice.
Huh? Dice it up?
Make it easier for you to fold it.
I'll try
the braised beef foldie.
Foldie up! Beef!
They going easy on you.
They doing all foldies.
You hear that?
Jon, you got the first ones ready?
-We got customers waiting.
- Cheese up!
Oh, that's too much.
-That's too much.
-Yeah.
-Still got another one coming--
- We fire that one.
Find your hot spots. Move 'em around.
-Little more color.
-Yeah. How's that looking?
You want a little more color
and press 'em down.
Throw 'em back on the griddle.
It's starting to burn, though.
How do I--
Move 'em around.
That's getting too dark, yeah?
That's not good.
Is it too hot?
Or am I just not moving it enough?
Show him how you get
that golden brown, Wayne.
- This is how you get--
- You try one?
I need one cheeseburger.
One cheeseburger.
- Another one going?
- Number two is beef.
How many? Two all day or what?
Two orders of fries.
You got two orders of fries all day.
See, now you got that perfect color.
I had so much trouble getting that.
I'm so used to making 'em, so
-Foldie up.
- Jon, you see that right there?
- Yeah.
See how it's melted inside
and then a little bit of that crust
on the outside?
- Right.
-That's a perfect foldie.
Looks easy.
But it's not so easy.
-What number are you?
-Nine.
-Nine. How's nine looking?
- Comin' out right now.
Coming out right now.
- I got an order of fries coming.
- Fries.
-We got a new guy on the fryer so, yeah.
-I know.
- One fries up.
- Here you go.
-You're not joking around, are you?
- How was that, Jon?
- It's tricky.
-Yeah?
-We'll get it, though.
- Uh, yeah.
-That was just second gear.
- That was-- I know.
I only got two gears, though,
so that's top gear for me.
Eleven, 12, 13!
Ah, there we go.
-Oh, that's good, huh?
- More just like this.
That's what we want.
-Two people, it's perfect.
- Yeah.
One person, it's too much.
Four bean and cheese.
Four bean and cheese, order 28.
Yeah. Ooh! Nice, Jon.
That's perfect.
Now-- Now we're getting it.
All right, that's it for now, Jon.
If you want to take a break or stay
on the station, whatever you like.
Jon, all locked in.
-They're not letting me off.
- He's one of us.
Box him in, he's in.
He's one of us now.
- Look at the Kogi truck line.
- Yeah, right.
Hello, hello, hello. Hello.
¡Hola!
¿Cómo estás? ¿Estás bien?
-How long t--?
-Hello, 43?
That's my Navy Seal team right here.
This is it, they handle it all?
You won't even get close
to the plancha on this one.
I can't even get in.
- One number 44.
- They have their own system.
Their own shorthand.
If I try to get in there,
they just tap their feet
and say, "Are you finished, Chef?"
Gracias. This is, uh, pork tacos
and blackjack quesadilla.
Oh, my God!
So good.
That's still your, um--
-your Michelangelo's David, this one.
-So good.
I remember the fir--
I never even had pork belly
and then you rolled up on Iron Man 2,
I think it was.
I think it was my first time
I had Korean food too.
In New York it wasn't--
You don't recall going
to any Korean restaurant ever
besides that?
No, no.
I learned all about it through you.
Try it with the sriracha.
It's like kinda Kogi style.
It's amazing.
-Let's check out the other truck.
-It's too good.
So, let's go here first.
I've had their--
-Think they have a New York--
- Kraut dog probably.
That looks like how I grew up.
Let's do that. Let's do the kraut dog.
-We're gonna get one kraut dog.
-One kraut dog.
So, Dogtown's been around--
You guys have been around
nine years now, right?
-Ten years
- Ten years, yeah.
-Right after Kogi started, right?
-Yeah.
Yeah, and they were one of the OGs
that started with us here in Venice.
So right after the first wave of Kogi,
one of the first two trucks,
gourmet, like, new Twitter trucks
that came on scene
were Dogtown and Baby's, uh, Badass.
- They do burgers?
- Yeah, we'll order one of their--
Their sliders are good.
Hi!
One order of sliders.
No mayo.
I'm gonna get in trouble here,
with all this food.
All right, here we go.
This is the kraut dog.
Mmm!
Small things, like the bun is warm, right?
-And it squeezes down.
-It squeezes down.
I think they have the best hot dogs.
Really good.
Oh, thank you.
They got the ratio right.
Oh, the patty's really good.
You can see why they've been around.
That's the perfect bite.
This is really good. Thank you.
Awesome.
I'm getting full, Roy.
Oh, all right. Sorry. Excuse me.
Excuse me.
Now why are your trucks so small?
These trucks are like, uh
They've custom designed this one.
Custom designed.
It's a real shipping container.
Look at that.
These wheels--
-Someone designed this thing.
-Yeah.
-This is--
-It's gotta have a whole--
They got a whole wood-burning pizza oven
in there.
-I like your truck, man.
- Thank you. Come here.
- Oh, here we go.
- Right there.
To the Bat-- To the Bat Cave.
Whoo!
-Oh, look. See?
- Oh, yeah, man.
That's for real, from Naples, look.
Did you start with the oven,
and that led to the truck,
or you start with the truck,
and it led to the oven?
Uh, we wanted to do wood fire pizza.
We were looking for a brick and mortar.
-Yeah.
-And then we decided to go this route.
'Cause it was a lot cheaper
and a lot faster.
-Yeah.
And so you had this oven
and it was too heavy for a regular truck?
Yeah. It's like a 6,000 pound oven
-and it's too heavy for a regular truck--
- Jason!
-And this is a real shipping container?
-Yeah, yeah.
Back opens up and everything,
it still functions.
-Nice.
-Yeah.
It's like being on the mezzanine.
You know? Looking down on the folks.
Thank you.
-It's no problem, enjoy.
Your order's ready.
That's really good.
Lobster time.
I don't know many more I could eat.
Hi.
-Oh, thank you so much.
-Can we eat in here?
- Yeah, it's fine. Go for it.
- Thank you.
Mm, right on!
Do you guys always do the butter style
and not the mayo?
-You do mayo.
-No, those are mayo.
- That's the mayo.
- It's so good.
I could eat ten of those. Oh, so good.
Thank you, guys.
Now what do we do? Coolhaus?
We gotta do?
Oh, yeah. Dessert?
What do we, uh, what do you think--?
I always check out a caramel
at any ice cream place
'cause it tells you how good
an ice cream place is.
Oh, we got to pick the cookie too.
We'll do, uh,
party time mint chocolate chip
and then, uh,
chocolate chip sea-salt caramel.
-What's party time, the cookie?
- Yeah.
What makes it a party, is it?
It's a sugar cookie
that has rainbow sprinkles on it.
-Okay.
-That's what makes it a party.
It looks like they've gotten
them custom-made now,
but they originally started
with a mail truck.
The little short mail trucks.
They started right here on the lot.
-Yeah?
-I remember the first day.
It was them and the truck
in this little mailbox truck.
It was really cute.
- Thank you.
- Caramel.
Thank you.
Mmm.
That's really good.
See, they got the textures right too.
-The thing doesn't break.
-Yeah.
Some places
that have ice cream sandwiches,
the ice cream is too hard.
-This you could just eat like a hamburger.
-Yeah.
-They really do have it down.
-It's a hamburger.
-All right.
-Excellent.
A good finish to a day of eating.
We had a one, two, three,
six, seven-course meal
in a parking lot.
That was a lot of food.
It's all art, right?
You live and breathe creativity,
then you're creative
when you go to the kitchen,
when you play with your kids,
when you draw,
when you take a business meeting.
It makes everything available to you.
You're in this
wonderfully creative town, too.
-People love being in Austin.
- Mm-hm. I love being in Austin.
And then you're like--
You're in a castle in the middle of it.
You are Willy Wonka.
You became Willy Wonka.