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everybody's an accident. >> I know no one is good to go into a restaurant in Knoxville. >> The presence or right on the. >> Tony, frequently cells out of the succulent stale. And it was finally time to see and taste wine. >> Well, come for the Trump missed. Yeah. Well, it smells good. Snows like to make a this docks to famous. Looks like everybody go crazy over and these are like the Jamaican provoke sees the new with this type of with flavor. >> Don't exhaust our season with the spice mix. That

includes garlic powder dry. Don't recall black pepper sugar, salt and a few ships to cross. >> This is my brother that I made it sound like on the end that that Scotsman, that the also a little bit that Cali King there, this is what your own can got. Yes, this is another to make an imprint of because you have our Blue Mountain coffee. Yeah. This is the best guy in the room. This is the blue mountain total of brown sugar. And this is working for the last quarter. We just makes these up make sure

you're really doing properly on everything from roving period. Normally if you think of no love it, you're right. See that you can't leave or the smells snow. Good right then lets the >> Marinate overnight. Then they're added to a pot of water oxtail. to cook for several hours. I came to Austin and the result out of this. He's going to fall off the bone. >> Yeah, you know, we can we make sure we really tender then dollars very expensive. You know, you go to some believes him and you have to be

year to get it off the bone. You don't do that, too. >> Good thing. Tony feels like talking time too busy eating and it doesn't stop with the oxtails. >> Those that missed all the fantastic. This is her go to work just to report church. I've never had reports of 4. It goes on. So I want my homemade sauce that I put on hold, OK, there's the famous current is the carrot was only seconds to edge the bills to us. Look at the tender that ship. >> Tony also serves traditional peas and rice which broug

ht in a wave of this stuff. This is black bean we open up. I don't have it yet. This is. >> And this is red. And and just when I thought I'd had enough, well, I I I notice he's RB better. I got it right. That's a great rest. As a reminder of how far Judy's love for cooking has taken him. You look of the year. >> Yes, he does, though, have this. But right here when I just started, this is what I used to crisis. The reason why this is about to show people is we're told he's Jamaican food is coming

from. >> So what would you tell people who are think they got a dream? They want to start something like you did. Who would you tell? >> First of them division. So and never give up an inch or my my my wisdom don't make nobody tell you can do nothing. Tony, thank you so much for I mean, it feels like I'm back in Jamaica. I'm glad you of that feeling. I think everything's going to be all right. >> Just a few miles from the hustle and bustle of downtown Austin is Econ beast row. It is a spot that

's loved by locals and tourists alike for its Vietnamese comfort food. >> There's the better cook in the family. I'm not going to ask my mom. I just my mom. Just hands down. The best >> I knew that I'm done and I wasn't lying on the Yahoo. comes. >> Jeff will him and his siblings opened Maicon Beast Row to honor their mother and hang a refugee who fled Vietnam after the fall of Saigon and working tirelessly to provide for her family in the United States. >> She's to the chance to travel across t

he ocean with the nothing in hand working ever since she's been living and working from morning to night and still fight is with a hot meal every day. >> When make on first open will hope that his mom would finally stop working but and had other plans. >> Technically, she's retired something like that, too. He would not. >> A home and passion for food starting in her home country. Maggie High only by me that that we the hey, Amelia, you way and that, you know, and that I'm good at. And again, it

took now your time. >> In 1972, and Mary Kia with they had 4 children in Vietnam and turning to cooking to help support the family. >> Now a guy about by the time high. I know the 9. >> This is my dad and my mom right before the fall of >> When the Vietnam War ended, the family was looking toward a Saigon. better future in their homeland. But in 1975, the via Com began to invade Saigon. >> We'll have a movie and will the UAW come will Yemen the Yemen? Will they be? They young? >> And has fled t

he city first we'll leaving when he was just 7 years old. >> It was scary. We met separately. I meet with my uncle and my mom with my 3 sisters that came a year later because if you get caught, you would go in and Joe McLean, we made it out. We were rescued by Carlo votes, but they rescued a state to this to migration refugee camp. >> We will in his own secured refugee status, eventually reunited with Will's dad in the U.S. in the years spent apart from his mother will begin experimenting in the

kitchen with a little nudge from his uncle. >> He told me that, you know, it's only 2 of us. You can have to, you know, do your share. So. >> There's something it in 1983 and made the journey to the U.S. with their daughters. >> The cleanup in. I'm not in a la carte menu malad that they I don't know yet and that the Goodman it down gong up that might have gone on. And yeah, I'm not listening to. >> But adjusting to a new country as refugees was a >> We came, you know, nothing in our pockets. We

rely on struggle. government assistance to these. She's a great cook. So it was a bad. Was it not going up? That's how she's you shows us that she left us by, you know, putting on the 2. >> The family moving from Houston, Louisiana, finding work in the seafood industry. The woo wasn't so happy. Living in a small town. >> When his uncle invited him to attend high school in Austin will say yes, right away. I fell in love with Austin. >> The beautiful lace miles of trails the music. See what's >>

Austin's vibrant. Culinary scene struck a chord after high there? Not enough. school will found work in several restaurant dreaming of being able to showcase his mom's cooking in 2015. The entire family moving don't last, but then still wasn't sure about opening a restaurant. >> Asked are many, many times and asked to do something like the issues it said against says this week too much work. >> Eventually and agreed to share her recipes for just one reason. Her family. >> I'm going that way. Am

I happy that you're gong? Yeah. The league and a clue on some of the loud we let you get stuck on the that 9 out. Hang indicting have get going >> She's she's emotional because I think the issue basically she's doing anything for kids. >> The first dish will added to the menu, his mom's foot. >> So follow the unrest. Ron is basically how we do find home would follow at home. >> It's a big pot that's going to feed us for at least the days we have both a breakfast. We have folks months. We have fo

und for many times that we have all worked enter and follow at night. He was not tonight until the >> With the help of his family will created several new pot Scott. >> I mean, you does incorporate a lot of a fusion Asian dishes. dishes. And that is because, you know, the family business, my mom's a cup. I've caught my sister called my mother cooks. Second be dish was something that I've tried out. I consider myself a Texas. We don't be. It's a dish that my mom and I collaborate together to put

a basically just choose a real nice to be. That's been flashed in a walk. >> It's been 6 years since May come beast row Open and will in his mom still love working together. >> So my good and then they will you calm high and they pay well, thanks to that women. It how you land the police. why would he said you're going to 9 on the high winds that we I a buy? >> I had my are great courage. It takes just to make that journey. We just stick with us. No matter the thick and thin, she's my hero. She

really is my hero. >> Using food to bring younger generations closer to their heritage happens in families all across America. And it's happening here at better with a husband and wife team who's using their restaurant to bring their daughter closer to their Ethiopian routes. >> We want more than anything else. People to be familiar was not just the peope in food, but he open culture. My name is in a pond, too. >> This is my wife's a bit. Then we went to feel pain. Restaurant called how the shoc

k announced. >> When it opened in 2013, how the show was the second Ethiopian restaurant in Austin. >> The Post they come in here. We give them the food they safe. Where's the fort your hands? >> Ethiopia is eaten with injure a fermented flatbread made with test of gluten-free grain. >> You'll see a family dining and everyone is on their phone eating really not enjoying event that that you can rest times. You have to use your hands. You can put the room. >> That emphasis on family is everywhere.

Admission from the Ethiopian art and decor. Do you need me and salons daughters who can often be found steady at the restaurant? >> I think those are ground 4 years old when he opened so like this is my second home. >> So mom and you were born and raised in different parts of the open in the 90's. They left Africa to attend college here in the United States. You'd be immigrating to Texas. So long to Maryland where her family owned it feel being restaurant. >> A chance meeting, bringing them tog

ether. >> My dad was visiting a friend dining to her family restaurant and she happened to be that waitress and he overheard and music playing and asked her hey, and where can I get to see the glass and the 2 grabbed the CB and hand it to him. >> But you've nice. Dad was thinking about more than the news when he got home. He immediately gave us a nickel. >> He said, hey, just to call her and thank her fun. >> He called me like I give it to your dad that for you and then take it all in. Yeah, it'

s like, OK, adding that he's not going to give up. >> My dad was a 1, 2, point. >> They dated long Distance Voice alum moved to Texas. The couple married in 2003, their daughters, Eagle and these are now teenagers. >> I think we've always been around to. My mom was cooking for me. I love for pancakes. She's just thank you. >> So left the restaurant industry to focus on parenting, but you need new. His wife's heart was in cooking >> What I saw on her was the passion to on her own business. profes

sionally. I really want to open restaurant. I love the customer service and >> cooking in 2012, uni and S***** finding the perfect location for their restaurant. >> Austin is very unique town and that there's people from all walks of life. And I think part of the reason that we're successful is because of that diversity. >> How the show's big honors their Ethiopian heritage with many vegetarian dishes from Stude, yellow split peas, 2 braised collard greens. They also serve more than a dozen dish

es with B. >> Texas's has a lot of people that loves me. So we have a bigger selection of me as well. And I think my favorite dish and that is the full board. This take part time when it's done, right? That's probably the best dish and the world. >> Was a ground beef and mixed with butter and spices. >> When the pandemic hit publishes popularity helps save them from closure. >> Not say, OK, this is it. I think we can fell down now and then people as they support us, they love to be here. They sa

ying this change this and this carts, we have a good good committee. >> The donations from fans kept them afloat until they figured out that you go plan. >> Before COVID take up, business was only 3 or 4% of our business. And overnight who had to do 100% of our business. And by nature, Ethiopian food does not take out. So we have to figure out a way to package the food to market the food. >> After laying off most employees, the couple had to work nonstop. As that ago, business began ramping up t

he late 80's pitched in to support their parents and save their beloved second home. >> I would write down orders online orders and I would like them in the kitchen, weaning washing the dishes, cutting that, Angela, like holding it boxing up to the orders. They did a lot. >> Part of the reason why we're still around, we cited that emotion when talking about them. But there they're incredible there. Just I love of my life. One of the things that we instill in them is knowing who they are, where t

heir parents came from and learning the culture learning the food. >> So is looking forward to a busier future Reem restaurant. >> I want to grow this business and lot of people as they never had the GOP They had Chinese food, Ali of food. All right. He be a food so they don't know about the GOP in >> I'm really proud of her because like she she gets fresh food. and at times she doesn't let that stop him. I think inspirations whenever things get hard, just keep going. >> Best part working with y

our partner is a fact that you're there for each other to comfort each other when it's found to be there with, you know, when your partner new chip. >> The best part of it. He knows what I can do to cover it. The same thing he cannot cook so okay, she can handle it. >> With Austin's welcoming atmosphere, it's no surprise that more should putting down roots in this fast growing >> It's everything from James Beard. Award-winning chef and back at all and even home products. >> The thing that makes

food scene good is different cultures eating each other. The fact that anything is possible is what makes us in such a cool place. >> One thing that rings true here in Austin, no matter your background or coaches, there's room for everyone at the time >> Who's our with the sights and smells that. >> Haste I come on. It's a food show. Now nothing says autumn. >> Quite like Apple, whether it's a trip to an orchard like this warm slice of apple pie or cheering with site. But when did Apple become t

he apple of America's eye? I love the Big Apple and I'm here in Massachusetts where America's history with Apple's actually began. So today we're going to get to the core of how Apple's became a home grown hero. How do you like that? Time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we're going to learn how a good meal has the power to connect this to

our past our future, my family. And then coming here, the hilltop orchards in Massachusetts for the past 20 years. That's right. In fact, you'd be hard pressed to find a better fall family activity. Then apple picking and especially the apple cider doughnuts. And of course, what also pairs well with a trip to orchards and cider and they make a lot of it here at Hill top that mentioned the doughnuts. >> The David and Sarah Martell High school sweetheart who reconnected in their 30's together, the

y run hilltop Orchards. >> 3 top million Apple Orchard. >> David handles the operations of the Orchard and Cidery and Winery with Sarah focusing on guest experience. The orchards. Historic cider were David played as a kid was renovated in 1997. Now they call it home. >> I started coming to this orchard when I was about 6 years old. My father worked hear them. >> David left the Berkshires and worked in construction for several years. When he decided to return home, he really went back to his root

s, taking a part-time job at Hilltop. I've been in the orchard business for about 12 years. Now, David's the 3rd generation of his family to work on the 100 something year old Orchard. Did you ever think that you would be running your return? >> Not in a million years. I quickly come up with these apple trees and decided that's what I'm going to do. Diving in and learning about all the different apples in the history of apples and then history is pretty sweet. >> I like to think of myself as an

100. >> My name is Amy Traverse and I'm the senior food editor at Yankee magazine and the author of the Apple Lover's Cookbook. >> Crab Apples are the only variety indigenous to North America. Sweet Apples were introduced to America by early colonists. >> In the 1600 sweet apples have their origins in this area of western China. Sort of the border between Kazakhstan in Ferguson called the tension Mountain range. >> Those apple, she came over with the Jamestown expedition and trees were planted a

t Plymouth. But in the early days, columnist worth making pies and tarts. Most apples grown in America at that time were more likely to be turned to decider that Heat. >> Apple's played a very important role when those people coming from England, as they say on the boat, they would make hard cider because that's later with last where water might spoil when someone gets sick. >> This trend continues states by 17. 75 10% of all the wind farms had a cider mill. >> Today I'm at the F Clyde Cider Mil

l in Old Mystic, Connecticut. >> The ad Harrison and her daughter Sarah Month 5th and 6th generation owners o'clock. >> We're the last original steam-powered site on the United States. Back in. You know, the 18, 100's early, 1900. Everybody had a so the male that had a farm, we use the same press, the same male and not many people get to go to work and put their hands on a lever and say, you know what? My great great grandfather did the same thing back in 18. 98 Snyder was really important to ea

rly America because it was relatively easy to make. People had apples in abundance and Thomas Jefferson and John Adams famously loved it, drink it everyday children drink it because it was low in alcohol but it was often safer than water. Water pick off and decontaminated at that time. >> These days Americans don't drink as much side of the founding fathers. >> 2 things happened to kind of bring the Apple to its knees. We had immigration from Germany and Czechoslovakia which were beer bring regi

ons fear took over as the major American tricks. Another reason behind siders decline prohibition. Apple's repair east finally associated with cider at the time they were really seen as a source of alcohol. My great great grandmother was arrested twice, never convicted but arrested twice for llegan. >> In the 1930's, Apple's simple image was reborn as shipping methods improved. Sweet apple from Washington State could be transported all over the country and the industry group. >> Apple's then had

to be free market has just a desert thing as something you bake with. 38 fresh from your hand. And so Apple's they went through this rebranding emerges, the sort of innocent sweet fruit that was looking to get you drug could do anything D this is going to make a nice. >> Now even hard cider is making a comeback due in large part to the craft beer boom in the late aughts gluten is having a moment. >> So people are shying away from a lot of beers, ciders fermented apples. And that's it for a lot

of other beverages or mixed drinks or anything of that nature. We could have a lot of conservatives and different things added to them. >> Today Americans are drinking 10 times more shy than a decade ago. And that's been big business for hilltop. >> Let's ask our Seder enthusiast that are relatively new to the site or increase. >> Hilltop making around 1500 gallons daily and I got a chance to give it a try or >> it's a time to make the doughnuts. It's time to make the site. So here's some gloves

. I see. You brought your votes. I did it. >> The process starts with freshly picked apples that are washed through next up calling as Benjamin Franklin once said the rotten Apple spoils his complaint. >> They're sorting through what's coming down. The conveyor this apple has some things and bomb. >> The good apples are sent to the grinding what? >> And they will get round up. Apple sauce, consistency. >> Now it's my turn to prepare the ground. Apples for pressed. Well, it's like an apple slice

night for that said that the apples get pressed down to the last drop that 2000 pounds of pressure per square inch up until this point. The process for sweet and hard ciders the same accident and nobody got hurt. Sweet side. It would be bottled at this stage. Hard cider. The fermentation process begins. >> So sweet cider becomes more popular once we can. Refrigerate Appleton is to prevent it from fermenting. >> In the mid 20th Century Side are stands of Apple picking became an American pastime,

a tradition. My family's enjoyed for more than 20 years. Each for there's just something about Apple picking that inspired my best badges. What Apple sings happy. >> And there's a lot of bomb. >> Insider sayings. Okay. I got was that they see the family that plays together, stays together. The family, the pix together stakes. There you go. As far as my kids are concerned, my jokes are as much a part of our annual tradition as the apples themselves. It's like haha. My family's been coming to hill

top for more than 20 years even before my 2 youngest were born. >> It's something about the season when apples ripen and it's starting to get cooler and you're thinking about like comforts of home and coziness people have very intense emotional connections with apples. >> Agra tourism in the United States started becoming popular during the industrial revolution when city dwellers look to nature for recreation, labor shortages during and after World War 2 so far is calling for volunteers to help

it crossed by the 1960's. Enterprising farmers recognized America's love for apples. In the fall, the u-pick tradition became a profitable pastime at or treat all across the country. Is there a right winger and a long way to picking up a spoiler alert. There is a wrong way. >> The problem with twisting in pulling the Apple is that if it is not right, you're going to also get next year's Apple. Can you show me? I can. So this is an apple that I know is not ready to pick. Yeah. So if we were to l

ift up on this if it was right to come free ride. So did not come free. OK? Right next to is some McIntosh, Apple. Okay. If you go ahead and lift up on one at a kind of it at an angle into the sky, it comes it comes to break. So that means that it's right. Okay. And the other thing is, well, that's the worst thing you can do. Working and apple. We we treat things like eggs. Some in the bucket. There's sometimes little brown spots on them. That's for years old. So the worst thing you can do to so

mebody with a farm stand or or fruit grower as rather apples and start squeezing. >> I do like the Honeycrisp Honeycrisp and I was gala but the I 200 with an empty-net. I thought this year's Roker family trip with good look pretty different. But then I heard from my boy it coming. >> Nick was very adamant about okay, you know, come pick me up so ago, Apple because I thought it would be the first year. We don't have anybody. The applicant. >> Much to my delight. The family get together does stick

together. >> Have is you? >> American pie is certainly an American icon. And in Southern California, one local families pies have achieved all Americans tax and this holiday season, they're gearing up to make over 50,000 of these each week. >> I love apple pie. Every time I get up, I think and my mom just out of the park. I'm Dave Smothers. I'm temps, mothers and our mother started the Julian Pike company in 1986. >> From a young age loose month developed a passion. And >> a knack for baking. S

he often tells a story of standing on a milk right next to her mom. >> I was probably 4, 5, years old. I would crawl up on a box and take the leftover pieces of dough and put them in a jar. Lee had I would put the little apple my jar lid and cover it and she would bake in the oven just along with hers and I would eat it. I would say that if I had not had that experience, I would never be in the pie business. >> In the early 80's, the Smothers family moved to Julian California, a picturesque moun

tain town near San Diego. >> Funds were tight. So I mama ended up taking our jobs. >> When we moved here, I had to go to work. The only place that a job was available was in a bakery. And I tell you, after I started working with high making that love just came right back. >> That love was mutual. Liz's pies were in high demand that the local bakeries where she worked quickly gaining a loyal following. >> She built up a reputation, their stories that they would go in and go. I want to her pies. O

ne point in my mom. >> A historic gold mining town. Julian Thrive. Thanks to agriculture, mainly its award-winning app. >> But once we came out here to Julian and she saw the opportunity, she just never looked back. >> Wild horses couldn't have stopped me. Honestly, I was not thinking of how much money can I make are just dying to make a a good pie like my mother made 2 years after moving to Julian. >> Liz Open their own shop, the Julian Pike. She was 50 years old proving it's never too late to

embark on a jury. >> My mom baked 125 isn't she sold out the first day? It's a great round open. >> In this shot, there's an apple pie for everyone. >> What's up for prime for with vanilla ice cream that you see it and that's it for us. This is the most amazing high have ever had in my life. >> From Cherry Apple, Apple rulebook today. Julian has 15 unique apple pie varieties in rotation. Thank you. >> Most popular seller is the Dutch Apple. My mom's kind of joke was that that that might run. >>

Today, the busy bakers here make up to 10,000 pies a day high production beginning around 03:00AM. It's no surprise that fall is their busiest season. >> Thanksgiving's the Super Bowl and and Christmas is like a another Super Bowl. >> The pies are primarily made by hand starting off with 4 degrees pie crust is just flower water. Shortening solve it. That's the way you handle the doe. She get a nice short red cross rather than to cross. The brothers say their mom had a gift for knowing just when

to stop eating. >> To make it perfect. If you don't get to do right, you might not have the business models were for my mom. He knows exactly the precise measurements of how to do things. We add a few 100 pounds of flour, Mary ice cold water. >> That when our mixture blends the do, that's what I think is Graham ice and the 400 pound batches go heads to the extruded where it's cut into individual portions. >> So 9.2 ounce practice balls into a pie. Shell matches the dough into a perfect shape. Th

en they go into our freedom to use them as needed. >> Next up, assembling the pine on apples. Peeled sliced, then spiced. >> Cinnamon, sugar and salt. This is all my mom's original recipe. We'll be a little bit of butter every time that I just keep getting like, yes, we get it out, mark. So the spies of all the impact there, nice and round like a mushroom that is going to get lifting which is separating the the across from the I-10. If you don't do this step right here that I will bubble over an

d have enough time on was a queen pfluger. >> The pies or brush with an apple cider egg wash before baking. Then they're cool box and ready to be shipped. Julien's pies are sold in hundreds of stores including big grocery chains like Albertson's as well as mom and pop shops throughout San Diego. >> My name Sierra Smothers, Timeless mother's granddaughter. I grew up baking pies and my grandma, this stop was actually my first job in high school. >> These days, Sierra pitches in wherever she is nee

ded, including driving the delivery truck. >> I said Sarah has been the day with your dad in helping deliver Phising g, of course, jumped at the opportunity. So we had a whole day together. Going to keep eyes everybody left. >> Julian now has 2 locations, employee almost 70 people. So many admire their company's founder. Is it about? >> Everything I do is very how they wanted wanted. And Liz is perfectionism and attention to detail is really what brought this company to the magnitude that it is.

And if we don't carry that on, then what are we doing? >> Liz passed away peacefully surrounded by family in May, but her legacy lives on through the beloved recipes. Her family work hard to preserve. >> I just hope that she's looking down and whatever that we do, we have her in our hearts and that is just out. >> Houses where you get choked up. Now it's very as a very special early Mister. She left that a huge legacy with. >> Big shoes to fill. As for the future of Julian, this mothers continu

e to welcome customers old and new with open arms. Come against 85. That's my mom. Coming up next, a North Carolina family is giving Candy apples a glow up with their colorful and creative creations. How do you make Apple's even sweeter? Well, you did. The men can be, of course, candy apples have long been associated with boardwalks, state fair, but there's 100 per door in North Carolina who's taking this traditional treat to all whole new level with the colorful twist on the classic COVID. >> M

y name is Kim battle. And this is my husband, Travis battle. And we are the owners of Candy apples by K I would describe Candy apples by K as the world's first hard Candy Candy Apple shop. We specialize in the hard candy apple that started out with the traditional carnival tree. And then we've expanded that 2 different colors, different flavors. >> According to most historians of American style, candy, Apple were invented in New Jersey in the early 1900. They're known for that signature cinnamon

flavored red shell. >> Until now, I like the tropical part. My favorite flavor is turtle. I would certainly say that the variety makes them special. >> For Kevin Travis, this proof has been especially sweet history. >> Candy apples have always been a favorite. My husband used to bring them to me when we were dating. And when I threw his surprise 40th birthday party, I wanted him to have gold. Candy. Apples is a favor. He found someone to make them. And then she encouraged me. You know, you can

make yourself. You can do this yourself wanting to enjoy candy apple year-round. He began developing. >> You need handy recipe at home. Her kids, her first taste it. >> Eventually it picked up and neighbors and friends will say, oh, I would buy some from from you if you have some. And I thought let me start Instagram page and see how many people are interested in Candy apples at this point. I'm working full time. Still has an account it and on the weekends, I would start doing markets to offer t

hese candy apples. >> When Kim got laid off, she saw an opportunity to pursue her dream. >> Full-time, there's never been a storefront. The just focused on candy apples and you love going in a cupcake shop in your who all the flavors in the beauty of having the case displayed of all the street. And I thought that would be so young to have the same thing, but just in Candy apples. >> Candy, apples by K officially opened in April 2019, a line of eager patrons stretched down the sidewalk on opening

day. >> And the Dreamers and definitely support is going to call my dreams. Well, so. >> We took off today. Kim and her team make over 40 different flavors and rotate their offerings each week. The process starts, of course, with fresh apples that Travis picks up the local farmers markets each weekend. Look pretty. >> In our opinion, the granny Smith, Apple is the best apple to use that tart hard, crisp apple is perfect against we can be. >> The apples are washed thoroughly and vinegar and hot

water to remove that lacks and coding. >> And it creates a smooth surface for the candy to be applied to. >> In the candy Apple world, this is a dirty apple and this is a clean apple. The Apple II, 24 hours or else, the candy coating won't stick properly. >> And this might just be my opinion. But the more I get that feel like covering the apple all the way to the state is ideal for presentation. >> Kim's candy start with a base of sugar, corn syrup and water. Heated to 300 degrees. Then flavor e

xtract or add she's experimented with doesn't over the years, including blue raspberry sour watermelon and he took a lie. And while we couldn't get into the vault exactly as you get to those eye-popping colors, kid did reveal one secret. >> Making sure that you're using bright colors and that your candy is not transparent, would also be a key to making sure that you have a beautiful apple. >> Minneapolis get a little extra love with candy pieces are not the story now offering a variety of differ

ent treat, including candy, great and trumpet get food. But the classes are always on standby. >> Our family favorites are definitely still a carnival. The turtle, which is the care of now, no chocolate. And he cans is also a huge favorite. It's one that you can slice and share with everyone. >> And they really do mean everyone. >> We have 5 kids ranging ages 2 to 22. They all contribute something different, even to the family business. And they're very familiar with Candy apples. They're so use

d to seeing them that I think the 5 year Old's first word was Apple. It was. >> Elaine, the couple's older were to the shop. She also handles their social media to help boost business. >> This is here. Okay. I feel is really by her out of her shell. I mean, she was an introvert and very quiet. But this is really blossomed her into being a lot more outgoing and engaging in conversation with customers. Younger kids continue to taste test while Travis pitches in where needed. He works full time. Bu

t still in the evenings that night was watching Apple's the stocking the store. He's getting all our supplies. And I think often like I don't think I could have done this with anybody else, but him. >> In a large part of her success to a generation that came before. >> Our moms played a huge role as well. Travis says mom was so precise in developing a process and a lot of the ways that we did and a lot of our little tricks and secrets came from from her. And then my mom working the store. She wa

s actually watching Apple because, well, she's grateful they were able to enjoy your success early on last year. Last April, my mother-in-law passed away. >> And after losing her, that was very traumatic and hurtful for our family. She was the matriarch of the family. And so 2 weeks later, my mom passed and we weren't expecting that of, you know, either situation. We are definitely keeping them a daily part of our lives, remembering everything that they've taught us and instill in us knowing how

to people they were about. >> How far the business and come? I don't think there's a day that goes by. >> There. We don't talk about him or think about them. >> A lot of times when we're doing things, we can kind of feel their peaceful spirit with us encouraging us and pushing us. >> And without that, I don't know that we could continue, you know, and just like their mothers given Travis are passing down many lessons to their children. I believe some of the things it. >> The key is to learn by

watching Cameron Division 2 billion patients we love and passion. Great job. >> Apples are a true American night at their core. They're is shining example of innovation and versatility and their place in U.S.. History is one of patriotism and pride. But most of all, they foster a sense of togetherness >> Pie here. Craig Melvin here filling in for our oquirrh on this episode, all family style and today. Well, today we're talking talking all about one of the country's most popular dessert. And how

are the staple we're talking about as a southerner and the high lumber he can can he expect even got con people. So this is was almost too good to be true from our Thanksgiving tables to our 4th of July barbecues to Christmas. And the winter holidays is central to so many of our celebrations homemade or they did a wonderful shops like this one called the show's paws in Connecticut. Americans sure have strong feelings for pause there. How did we become a nation? All high people joined it as I sl

ice into the significance of this colleges are and piece together how and why different pies are so important to communities across this country. >> Time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we're going to learn how a good meal has the power to connect this door past our future. >> Yes, he can might be my favorite. But this this is my second fa

vorite. Huge, the of a good old fashioned sweet potato pie and I'm not alone for millions of black Americans making the sweet potato pie is a meaningful tradition this time of year and the Minneapolis one woman. >> Stop selling her highly sought after sweet potato pie with the help of her family started giving them away for free. Now for nonprofits is bringing generations together. And then yeah, her taste the FAA's its recipe for spreading love and creating. >> Meaningful connections. You could

say their big the world. >> Better times. >> Years too. The joy of our blackness are up our community. Yeah. Just being able to come together in unity. >> But Sru's McKee the founder of the Sweet Potato Comfort Wolf. All morning, a group of women gathered at her home just outside Minneapolis. I appreciate it. >> You know, Britney right approach saying this is rose. You release it. >> Teens as young women how to make sweet potato pie. I'll just take a little piece of the shell itself and just sl

ide in there. That will put right a lot easier than trying to use a spoon because is that correct? >> Passing a tradition from one generation to the next. >> Monroe's is really good at bringing people together, making them feel welcome and having a sense of belonging. And so I thought if you really cool on my birthday to bring a bunch of women together, sharing experiences, learning how to bake pies, learn something from African American tradition. >> Each attendee will be making 3 pies to share

with their community. Want to keep want to give to an elder and want a gift to someone younger than them. >> Once we get the first back to the sweet potatoes boiled, I started and say, look, we heal. I was going to the tip and then it just pulls right now for Rose. >> Sweet potato pie is not just desert. It's a catalyst for connection, one that she considers saint. >> It seems like it's all about the pie. But really that high just happens to be the sweet spot that brings people together ISIS ce

ll the pies years ago. No idea that one day I would feel compelled to give them away not to sell them but to give them away. I started to come from in 2014, not really realizing that that's what I was doing after the killing of young Michael Brown in Ferguson, Missouri. And it was sitting there watching television like felt this calling I obey that calling in made about 30 pies back to my car. >> My son Adam job down with me. But what I discovered was people want it to be heard and listened to w

hat they want it to feel that they would be respected. So I took that to heart and brought it back home. Back in Minneapolis when >> George Floyd was killed, Rose stayed up all night baking pies to take to the memorial site to help community you. >> I didn't know what to do except make some pies. And that's why I know is it's not just about me. It's bigger than that. Somebody really respond to that and people do. >> The organization's mission is to strengthen and cultivate relationships with the

solidarity and story sharing that is part of making and receiving from Palm. >> I'm not trying over was a lot, but I will say to you it's something when people allowed to you to build up its distance, unity within yourself. >> The sweet potato pie. We know today was inspired from West African cuisine and dates back centuries to get to the root of its 4 engines. We must first talk about your hands. >> I'm Ross enough to pull an author of Sweet Land of Liberty, a history of America and 11 5. So y

eah, is an old world crop. And so you take it was a new road prof. And so yeah. So really an important part of the West African diet receives he toes. They are grown on the side of the world. >> Any United States sweet potatoes abundantly in the south in sleeved black Americans tended to these crops and cooked with contributing to many of the sweet potato recipes. We know today, however, credit to black chefs and cooks didn't come until the late 1800's. >> There was mulling the Russells, a domes

tic cookbook and be fishers witnesses. Fisher knows about old Southern cooking. And so these are 2 black authored cookbooks included recipes for sweet potato pie and really were an opportunity for these black chefs and cooks to reclaim their knowledge of the credit given to them. When a man so patient comes, they continue to make CDC to pie and the sign there making it for themselves, their families and their communities. >> So you just kind of being a 3rd of the way for those close to the sweet

potato comfort pond. It's what's in the batter that truly matters. Antoinette Pearson at injured as a pastry chef and helps manage the kitchen at sweet potato comfort pie gatherings. I was at the first meeting he roasts living room. >> When I was growing up, if there were some trauma in the family or some celebration family, you went down the street with the pies in your hand, to present to the family that was either in need or a celebrating and communicate with the folks in India. Well, the pi

es ready. >> Today back in Ruses Kitchen is one of those celebrations in honor of Britney's birthday. >> What I appreciate about this, we have been unresponsive mode. We try to respond to these crisis that happened across the country and locally. So to do something more celebratory is very uplifting and very inspiring for us all. >> This is a sisterhood through these paws, through mobile roles were able to celebrate each other, empower each other, encourage each other. We're doing it in a way th

rough unity. >> The future of sweet potato come from ugly is a good way. Everybody has just need of wanting to >> The part of the comfort pie connection is lost a commitment to greater good and of course, always keeping their eyes on the PA. >> When in doubt for the bunch of black women into the kitchen to figure it out. >> A family in Lancaster, Pennsylvania, whose ancestors helped invent a sticky dessert that's still being served up today. >> And welcome back to family style and another pie ri

ch with history. Well, sugar as well. Some say the origin of this pie known as shoe flight can be traced back to work specifically the centennial cake. It first appeared in Philadelphia Circa 18. 76 celebrating the one 100th anniversary of the Declaration of Independence. And while the exact origins of the shoe fly higher last time, no matter how you slice it, it is a true American original. >> In the heart of Pennsylvania's bucolic Amish country lies a town with a name. That sounds like a famil

iar adage. >> Bird hand is nestled in Lancaster County, a lot of farming, lot of agriculture and a lot of really good hardworking people just hasn't pay school. >> And calm feeling we it just envelops you. >> Bird in the hand isn't just the name of the small village. It's also the namesake of a family owned corporation that runs a group of lodges, campground and eateries. John Smucker runs the business under his Wings. The Bird-in-hand Bakery and Cafe best known for its shoo fly caught Rees Menn

onite John and his wife Myrna have deep roots in this neck of the woods. >> My family's story in Pennsylvania begins and 17. 52. When my immigrant ancestor, Christian Schumacher immigrated from Switzerland and Germany came to America, establish the farm homes that your next county and I'm in a generation. >> So the new Dodge refers to immigrants who came to the U.S. from German-speaking countries in the 18th and 19th centuries mainly to escape religious persecution in Europe by the late 1700's.

It's estimated that these immigrants account for more than a 3rd of Pennsylvania's population. >> The new farmers, he's out there doing it. Johnson sisters, along with countless others brought with them. >> New types of cuisine and helped invent that sticky dessert. That's FEMA's in this region. Shoo fly pie. >> The origins of shoe by our little bit murky, one store and traces it back to Centennial Cake, which is need and the 1800's of celebration, Pennsylvania, Centennial shoot. >> And so that

was across let's version. But then once it becomes place, frost to become more lesions or double that runs on issues like I the post that. >> The smoker family has been serving up their family shoe fly pie to the public for more than 50 the years. And they've been faking it for much longer. But what exactly he's shoo fly pie and start with delicious. >> The topping is different. So it's not so sweet. Pecan pie with COVID shoo fly pie is a type of molasses pie. It's really a product of Pennsylvan

ia. That was enough and its distinguished eye, its inclusion streusel, which is a classic to those states and European cuisines. >> On the frontier, they had a limited amount of ingredients, eliminate it. I'm out of resources. And so one of the products that they would have had with molasses and the last us was stable. >> Motion 5 pies include molasses. The smokers, however, do things a little different. >> We do not use the last product for us to find how we gravitate toward the light this year

. >> Another unique feature of shoe fly pause. The traditional ingredients don't require refrigeration, making it a convenient treat for the many Amish residents in this part of the country. >> That's in very smoke or more to those who knew and loved her >> My grandmother Annamarie smoker was the one who I would say was the ultimate pie Baker in our family. I'm sure she picked up recipes from her mother who picked him up from her mother before that. >> In a 1938, edition of National Geographic o

n the Pennsylvania, Dutch dressy was even featured with 4 of her kids, including Jon Stead and Shoo Fly Pie. John comes from a long line of speakers influenced by his grandparents and his parents. >> My mother was a pie baker. She was a busy cook and housekeeper and my father was out on the farm and doing different businesses. The so she was busy in the kitchen taking care of the family. >> In 1970, John's father, Paul Open, the family's first restaurant there. They started serving the family si

gnature part to locals and tourists in the Mid 80's. John opened another next for foodies, Bird-in-hand Bakery and cafe just to keep up with the soaring demand for their baked goods. >> Pumpkin pie should fly pie and cherry crumb pot. I just love pies. >> A pause here are all made from scratch including the O e U E What bottom shoe flock using smokers recipe that's been passed down for generations and apparently this spot isn't just for dessert. >> I have it for breakfast, lunch and dinner and n

ot necessarily every day. >> What's delicious on the plate? First needs to take shape. >> We like our few 5 pies to be sweet and smooth. >> There are 2 main components of grew and Crohn's. The wet filling is made with hot water like table syrup, light brown sugar baking soda and axe its 3rd with a canoe paddle sized kitchen, too. >> So to us to do is one of the most important features of the >> That feeling is poured into a homemade hot crossed. The pies signature crumb topping is made with past

ry flour light brown, sugar, cinnamon, salt and short, which is combining a large mix. >> Trump's go on top and then this crew is down below in the letter. That's about a half an inch that when we vacate the crumbs work down through into the pie a bit and help to create what I call that middle layer. >> Back when Gracie Mei her pies, she didn't shoot the grand kids wet. She just that a state game after about an hour in the oven pies for cool avert and carried right from the kitchen to the bakery

. While visitors to speak. Receiver unforgettable flee Vincent up into the past for John and his family. The cars are symbolic of so much more. >> My grandmother would always say give good measure. He was very hospitable person. I see positive part of my time. >> These folks are probably cheering on unique, Pennsylvania, Dutch tradition here in the land known as Bird it a New York City Baker's quest to bring back Lowell last Christmas time pot. >> High today gone tomorrow. That's what that's wha

t seemed to be the fate of a beloved by dawn Christmas time pies, popular for well, a New York minute. Well, just a few decades to be exact. But today one bakery in New York City is bringing back this long forgotten chestnut, Rome and Terry creation called Nasty Road. It's not your traditional pumpkin apple or or very deserved, but it is a truth that many older New Yorkers probably remember from childhood served off with a slice of nostalgia and a memory of decadent new. >> Our motto at Pease is

down, find Peiffer d*** fine people because we're just so proud to be a New York business. I has been a part of New York's culinary history the entire time and we just wanted to elevate it the best we could. I'm Patrick Air defense and I am the owner and head Baker of Peace Pie company. >> P G's Pod named after Petrus childhood nickname has been serving up d*** fine part since opening in New York City in 2014. >> We opened up the Tuesday before Thanksgiving. We sold like 100 heights and then th

e next year we sold 1000 pies. This past Thanksgiving, nearly a decade after opening p G's sold 10,000 palms. The big holiday rush isn't new to Patrick. She grew up pulling all-nighters before Thanksgiving in the name of pot. >> Highs been part of my life since I was born. I was born into my parents bakery and they have a big recall mom's Apple pie company in Virginia and I always spend my Thanksgivings working at their shop. They are still in business and they still do tremendous Thanksgiving b

usiness. >> Trip inherited a love of baking for her dad. >> My dad is really obsessive about quality of ingredients. And that's something that I have learned from him to just be really. We're focused on flavor and on like the texture and balance in a pie. >> Patrick left the family pod business and moved to New York City to pursue a career in teaching. It was at the end of my first year of teaching that I met my husband, Robert. >> Seemingly against all odds. It was poker that brought Petra back

to Tom. >> He interestingly enough was playing poker professionally at the time. He wanted a place to invest his book for money. And so I sort of half jokingly asked him if he wanted to open up high bakery with me. Robert didn't call their bluff and he said, yes, you can dating a few weeks. He spent the next 3 years planning it. >> He's menu offers the classics like Apple Banana Cream. Key Lime and also a beloved by gone up on the couple's love. Culinary history led to Nestle Roads, Discovery a

nd return. >> One of the things that Robert and I used to do as we're planning our business was we would look at the New York Public Library's menu due to these, which is really fun. And one high that we kept seeing over and over that we had never heard of and never tried and >> weren't sure how to pronounce. It was not a road pie. >> It was on a lot of certain midcentury menus from the 1940's to mid 1960's. >> This elusive pod peaked. Petrus interests. >> Stumbling across Nestle Road on these m

enus was sort of like discovering a fossil or something. >> Petra saw this as a chance to bring back a piece of decadent New York. Her curiosity inspired a sweet revival. Nestle Road wasn't always a paw. It actually started as a frozen custard dessert. >> In sort of the 20 and into the very thing to have a frozen dessert before, you know, refrigeration was widely available. It was like the most fancy dessert you could imagine. >> First off, it was named after a Russian diplomat by his friend sho

t. Not to mention it's luxurious ingredients of chestnuts. Then look cool. Years later, the Big Apple probably influenced the evolution of this decadent dessert. It went from putting to a pie crust. >> It's sort of transform in New York City in around the 1940's by this woman means court inspire baking the. >> From her Upper West Side, brownstone, the pod quickly gained popularity. She made. >> Highs for like all of the fancy New York City restaurants, all the steak houses, all the fancy Fish Se

afood restaurant. >> The pod was a midcentury more full as demand grew. And the pilot became a New York City Diner and sweet Shop staple. Many renditions no longer include adjustments by the Mid 60's. It all but faded into Oblivion. Nestle Road is one of peas holiday season offerings bought the supply is limited. >> Because it's a labor intensive. We can only make any over the course of the week. >> In creating her Nestle road pie recipe that Trump sought to honor the origins of the desert. >> I

wanted to bring that chess, not a part of the flavor profile and bring us to the front and center. My recipe is almost sort of a matchup of the circuit court inspire 1940's era and a New York Diner, 1960's era. >> All of P G's pies start with the same crossed. My crest is based on my dad's recipe. It pushes the limits with one ingredient. >> Mike, rest recipe has like a 8 to 9 ratio of butter to flour, which is really high. >> Next, stop preparing. That's just not for roasting. >> I peer the ch

est months with sugar and with Rahm and not is sort of the base, no flavor of the whole pie. >> The fillings light, delicate texture is achieved using gelatin. >> It's sort of like a ship on are like a fluffy custer kind of pie. >> The filling is then chill. We did like us with spring. The meringue is folded into the feeling >> And of course, the final step. But cherry on top, they're actually sour cherry. >> When I hear that somebody's who hasn't tried nestler pie since they is since the 1960's

tried minus or pie and loved and just got a sense of nostalgia out of it, it really sort of things a whole other layer of meaning in 2 into the work that I do. >> Outside of the bakery, Patrick and Robert are raising 3 little pie people with the 4th on the way. >> My kids are really into pi. Really love to eat pies. >> As for if your kids will share a slice of the shop one K. >> Who knows if they want to continue the pipe business? I look forward to passing on everything that I know just like m

y parents to and seeing if their interest. >> For most Americans, it seems that there's always room for pa and the significance of that slice can adapt to circumstances places and people through pie. It seems we can more deeply understand not just our country's history, but our sweet and memory >> Well, most of us think about Detroit, Motown car, manufacturing. Even sports comes to mind. But when it comes to food, folks here in the Motor City are all about one famous front. The Coney go. No, we'

re not talking about Coney Island, New York in Michigan. A Coney is both a diner to locals and a hotdog smothered in chili topped with onions and finished off with a piece of much. There doesn't Cody's in the Detroit Metro with some there the Coney Island. Others don't, but you'll always find some type of sausage been and a signature meat sauce on the menu. So what makes Michigan crazy for Kony's? Let's find out. >> The relationship beef between Co News in Detroit. It's a long relationship. It's

a long love story. >> The county is a part of the 20 you can drive in. The county is not to try to not only am I. >> It's time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we're going to learn how a good meal has the power to connect this to our past our future. Welcome to Detroit. What do you say? We travel back in time to the earliest days of the Ko

ny. The folks at American Coney Island have been dishing up this local specialty for more than 100 years. The fact this restaurant and the one next door, well, they've got a shared history, but America has been run by the same family for 3 generations founded by a Greek immigrant. This restaurant story is synonymous with the legendary hot dog of this city. What do you say? We go meet the family. >> What do I want to try at American Coney Island Hot Dog who are just to be. >> Greece Q is the 3rd

generation owner of this legendary spot. >> Grace, how high? Good to see you again. Seeing long for us. >> We sat down to talk only traditions turning point and of course, toppings people are very passionate about their Coney Island. Hot Dog. Yes, they are white. >> Because it holds a nostalgia and that in addition to that, we see daily generations of people coming in here. Remember grandpa, bringing that my mom brought me it. It's part of their growing up as part of their life. >> 30 years ago

race took over the restaurant rains from her dad joke heroes. Chuck inheriting the business from his father, founder Constantine Q A K a gust. Your place this place at this point has been year. We're all 105 years. What is it like being really part of the fabric of an iconic city like Detroit? >> It's surreal. I mean, I think back to my grandfather and my dad and the things they saw hear from from riot stuff. Tigers winning the World Series when they were get such a deep history and and proud. I

love this city. The county craze in Detroit. Grimm Co writing the book on counties in the Motor City. >> The Carroll says came to Detroit from Dhara in Greece where this was an issue. She poured in town and they needed to find work. And they really struck gold as in the color of mustard when they started making these Coney Island hot dogs. >> In the late 18, 100's, Greece was facing a massive economic crisis setting off a wave of global migration by 1920. It's estimated that over 400,000 Greeks

immigrated to the United States seeking new opportunities like most European immigrants of the era, the past through New York before moving on to other parts of the country. >> They entered most of them through Ellis Island which is near Coney Island. They saw people on Coney Island and in New York eating hot dogs and said we're going to go into the hot dog business. But we're going to top that with something Greek now, the true origins, like who invented the Coney dog lost to history. It just

sort of happened in a lot of places in about the same time mostly by Greek immigrants. >> Gus to his brother, bilk euros, opening one of Detroit's first coney shops. In the early 19. 100's of family rift cause the brothers to split leading 2 side-by-side coney operations and a long lasting restaurant rivalry that Reuters swearing allegiance to American or Lafayette. But only America is still owned by the cutest family today. >> We figure well more than 100 Coney Island's can trace their lineage

directly to that flat top grill. >> We spot in the Detroit area and throughout Michigan has its own history from national to curb these that Mickey D's from Berkeley, Coney Island to l Jorge Toledo and more. But all of the city's code least have a similar foundation starting with a steamed bun. You had a beef and pork hot dog. >> And it's covered with the chili sauce and chili sauce is where coney owners can improvise and innovate. And then on top of that, it's going to be a yellow salad. Mustar

d and diced onions. Never any catch. If you put ketchup on a 20 vote, you might get some of the rest. >> Definitely a controversial kind of here. >> Definitely no catch of icy patch of ice with cell French fries when customers come to the carryout and why, you know, I have a county that everything everyone. So I get OK, I want to catch up on my 2. We don't do it. We refused to put the catch by and we've got people some good looks at what this might do them up and get up on that thought. >> Your

grandfather immigrated here from from grace. Why hot dogs? >> It was something that he had seen when he landed at Ellis Island in New York. He sought, you know, the amusement park. You got to remember he was a young man came over with no money. I mean, borrow a pair shoes. He hurt the automotive businesses hiring in Detroit made his way to Detroit thinking they'll hire me, read or write. They didn't. And this little corner right here we are. Now he start a little push cart. It would be great. We

know food. So grandpa, remember the hot dogs? We just great chili sauce are actually is a little unique. Hear about a Coney Island. Hot. Oh, yeah. Nathan's New York City. But here's the difference on this topic, OK? A Coney Island in New York is an amusement park sells hot dogs in Detroit. A Coney Island is the actual it's the hot dog with the chili mustard. Onions at it. That's the difference. I got a lot of heated arguments. People about that really in Detroit. It is the actual thing you're e

ating. Thanks to my grandpa because he may pick American Coney Island. He was so grateful he was an American. All the opportunities are given 12. >> Race now in charge of carrying on the family legacy. It's obviously a passed from generation to generation. But each time you lose a member of that generation. >> It's going to get you just lost your dad. Yes, not too long. 6 months when you come in. Do you feel him here? I do. I yes, I do. >> And I feel a sense of pride. I miss him a lot, obviously

. But I just feel his presence. I feel everything. He he taught me. My grandpa did his thing. Then once my dad stepped in and took over, he took it to the next level. Then I took it to a whole nother level with my brother south, including. >> Grace's brother Chris on Robert helps run the business today. There's an American outpost at the Detroit Zoo. Plus a new location in Las Vegas. They're also shipping coney kids all across the country. >> You get everybody from all walks of life that every d

emographic, every racial component, male, everybody last year. Yes, the American Coney is the great equalizer it. >> That's I love the way you put it that way out. Exactly. We love that. Our customers and our customers are like family is no joke. This is made us so we treat you like family. We don't need to. >> Coming up on how to make the quintessential come one out there and I shot. >> At American Coney Island, the oldest family-run Cody spot in Detroit. They keep things traditional. >> But, y

ou know, has a look at your menu and I look at the pictures. They're up the vintage. Let's that it doesn't look like you have strayed that much from the original. Many haven't. I will. Why? And to what it's worth. >> You know what else is working me? I got behind the race to prep the perfect way to cope. >> This is the proprietary hot dog. If you notice the natural casing, yes, it's a 90% to 10% pork with the landscape casing act 3 beaten one exactly for the final. And that's right. And that's w

hat makes it pops like when you bite into party. And I'm a yes. >> That detail kept popping up everywhere we went. >> It's one mind is that it's this map of the high by to hear >> You can tell it's a natural casing because when you bite it, it snaps back at you. >> The steamer been hot. That's what we're taught there in this. You know, it's just enough steam in here. So you put the month Bryce Love for the cut. You open up a little that plate. Yes. All right. So we're going to grab one, right? C

ome over here. You want to top energy. I want to watch the time they get a little mix. This is that little juicy. Yes, right? It gets a little messy. Some chilly at a little more him. The chief of the chilling creek spices estimate the Secret Spice blend into its secret. But the chill is made with ground beef containing mustard hanging just a little line. Nothing. Nothing more. We take some onions sprinkle across there you go 105 years 105 years. And that just my turn to put it. What up? Which m

eans I need one for a customer. One was a hot it to him. A stern on this list with a little more. It's not too bad. All right. Now chilly to go. I want to show you what you want. The children santilli. Don't chance on the chilly turn your dish a little. So it seems like a poor overnight. Really does have a creamy see us. Really? Right? Exactly. Mustard. There you go. That's heavy. Must they were having mustered know that I make this haha. >> One also, hey now. >> Life changing experience. It's m

agic every great coach. He's a great, but but not just anybody to a few miles from downtown Detroit is another family, one institution that's keeping the Kony tradition alive. What started as a small baking business is now one of the state's biggest supplier of Cody bust. And that fund is the only island speed have a good book. >> The Coney Island Steamers a 6 inch act on at Metropolitan Baking powder. They like big funds and they cannot live. The Coney Island Steamer been is our flagship item o

n the bond in real life. Not to mention they claimed to have been the steal. He's been sticks in the steam table. The products formulated for that steam table. That fun is going to sit there and it's not going to fall apart on you when you load it with all those comments. >> In Michigan, Coney Dogs aren't just a taste meal their big business. >> The county business gave rise to supplier industries just as the U auto industry. So we need to have a major moneymaker. The big maker nowadays is Metro

politan Bakery and they bake these coney dog buns with the sponge do math. >> For 3 generations. The Cordish who also trace their roots back to Greece has risen to the occasion something special. >> Metropolitan Bank companies founded by my grandfather in 1945. >> In the beginning, metropolitan only so simple low. Today, they produced dozens of items from grocery stores, pi unrest and of course, diners. And while their products to changed over the years you leave. A crew stood the test of time.

>> He was charged. James scored us namesake and my father is James George Korda son. I'm George change my father and just like me, this has bred in the business. >> George credits his father for the company's massive expansion in the Mid 80's. >> This summer we'll be producing millions of Coney Island senior hot. >> This up been Dunn's pun intended is all thanks to automation. >> Automation is is really what transformed this company we went from packaging may be 10, 15 loaves of bread. A minute

to 140 logs a minute. >> In 2001 after years or less a contest, the signature steamer pot was added to the product. It is a bit. >> Hot on bond that we formulated to be used at the Coney Island restaurants and Metro Detroit. Specifically this fund that we produce is in roughly 95% of all Coney Island restaurants. >> And it takes a lot to do to make all those bonds. >> We're doing right now is where it all began. We're about to create 1600 found batch of hot dog flowers. 65 1%. You know that you'

ve got you got your sugar. You got your oil, a bunch of a bunch of proprietary ingredients. Any minute roughly 1200 packages of Coney Island. Hot Dog. There you go. Get it. Haha. >> Over 14,000 bucks after mixing the dough gets cut into been sized portion. >> We're looking at 3 foot sheets we're just getting in and now they're going into a smaller divider to be put into roughly 1.2, 5 on still ball. >> Next up, time to prove. >> After 60 minutes the dough has risen after about 10 minutes. Take t

ime. Fully. Big top to bottom. That's prepared to cool. >> The bonds are almost ready. The products sliced, you know, after the coin can bear and then it's handled on top of each other to create a 12 pack a dozen bombs. The baskets are headed down to logistics and ready to be set up throughout. >> Then it's off the stores and Michigan's finest restaurant, including American Coney Island. While the factory may have a lot of machinery, George has always been hands on. >> I work here every summer t

hroughout high school and throughout college. Almost every position. And you really learn what hard work as as a kid to work in a bread factory now in its 110 degrees out. >> When Grandpa George started the company, he had fewer than 10 employees today. He got all those. >> And they sampled family job. >> John Grabauskas has worked with all 3 generations of the courts at 12 years old. He took a summer job washing bucket to make up on today. He's the plant leading Judy. >> It's like family. When

you come to the business, everybody that's here. They feel like family to me. Everybody says hello to each other. Everybody likes each other. >> What's more than just bread and butter for the boys? >> It's really like about them to become the working for like your home. >> It's like a second family to me. We all work together and we you know, we get down in the dirt. You know, we change all kinds of work, Abbott's and we learn from each other and get the best we can. >> The longtime friends are

proud keeping Detroit Coney tradition going strong. >> We all grew up right? Miracle Park, you know, baseball game. The new mom and dad ran their family when he's off to go. That's a part of pretty much everybody. So that is what's going to be a part of it there. >> Today, metropolitan running 16, 20 hours a day. >> The amount of products that we're sending out each day from the first known as king out around one 30 in the morning till the final package at 10 at night that build cars and crime.

>> As for the future, George's kids seem to care. It is of the >> A daughter Cecile in slalom ibram almost every Saturday actually tell me is that they enjoyed more than Disney World. And this is their favorite place on Earth. Just like what it was for me as a kid that age. >> It's that joy and the family legacy Jorge hopes will carry on for many years to come. >> I absolutely love what we're doing here. I love our history. I never want to be that 3rd generation cliche. You know, I want to conti

nue to grow up with my kids and my kids. Kids have them look back, family members and safe. Wow. That's incredible. Look at what you've done. >> Chili mustard on what happens if you're you're out. >> Minutes from downtown is Detroit's Brush Park neighborhood. Folks here are flocking to enjoy the good vibes. At this school Cody spot CMO may be wrongly you to, but loyal fans can't get enough of their chili mustard and and see and hope get. But unlike most diners in town here, the Kony, the sauce a

nd everything else on the menu is powered by plans. >> My name is Pete. Look home. The owner of Chili Mustard Onions in Detroit, Michigan. >> You could say opening of the get Kony spot in the Cody Capital takes guts and grit. And that's exactly what this family is made up. >> I don't follow any rules. I follow the important ones, but I don't do what everybody else does. >> Pete and his wife Shelly, along with their daughter, Darla watching CMO in 2018. It's the first and only all Meagan Coney sp

ot in Detroit. >> I would say my wife gave me the biggest kick in the b*** to go be and we did. >> I had a vision that we were going to open a vacant Coney Island and I told him that. And he told me I was out of my mind. >> The shelling have enjoyed many a traditional coming as lifelong Detroit residents. >> When so when I got married, she said, tell me all the time that I was, you know, in a restaurant, it wasn't being or a strong. And I said I'm not. So I asked her why she does movement the re

staurant. She said you can never heard an animal or so. I'm and I want you're so right now the family's been vegan for over 10 years. It not only save my life going to be in and saved my life by doing something I love. I got to do something. I love every single day with the people I love before entering the restaurant business. He worked in the auto industry just like his dad and he's granted when I was an automotive design a horribly, I smoke cigarettes, drank a lot. It was just kind of the nor

m. That field that was really in my blood. But it wasn't in my soul. Cooking was in my soul peach. True passion coming from spending time with family in the kitchen. We lived really close to my grandparents and what was in my soul was food. I cook with my grandma was all the time. My grandma, my mom's mom really should have open restaurant and I feel like I'm living that dream through her. >> That dream now possible with the next generation. So darlie's our manager and she takes care of the cust

omers so well scene, the woman that she is. >> We're so proud of her and my wife and I we've been through so much with partners and crime partners in life, partners in love and partners in creating home away from home for every test I created CMO the interior to reflect like my basement or my living where you can come over and eat at my house. Everybody's welcome in my home. >> Every day somebody wants to go tell him how fabulous this places and how blown away. >> Since it first opened, CMA has

been delighting be good and not to live with their take on how those smuggled in ship. >> The amount of love and emotion, but it to the every right to tell them never heavy move. I was really good. This case is so similar to what has been a regular putting island. You know, it's hard to come by something that's like so close to like a childhood favorite. >> Of course, I had to see if this can we truly lived up to the hype? Yeah, that's an interesting to you. Welcome my kitchen. And this is reall

y cool. We've heard all about this. You're used to something that is neat. Yeah, you know, getting them to try. >> Something that doesn't point to what they think. It's a >> For me, I let my food speak. I put something out there on a plate that is incredible. Happens to be in that that changes minds and hearts. And you know that it's incredible. >> I see your your your wife and your daughters. And yet there are they taste testers all off. >> My wife or Syria. That's why it is. Our will be marrie

d 30 years. This year's graduation. Thank you. >> Let's make some big and that's do that. The the hot dog and what kind of protein is that? It's a pea and soy protein and this is your show was now what's the protein in here? This up on a crumble all playing beyond from. >> A lot of Kony places are hush hush about their chilly but he was willing to dish a little. How do you make your chilly? >> I use a blend of spices, salt, pepper, garlic, onion and a few other things that are. >> Top secret whe

n to throw that in our water. Okay. >> That's the hero right there, right? This place is the hero. >> The chiles brought to a boil then thickened with potato starch. It was time to try my first big income. That's a healthy label. >> It is a lead to a little more than wow. A lot of onions. >> And they are to the shot. He has really good, especially that you thank you. How long did you have to work on the chilly rest? >> You know, I hit it right on the head when we first want to be a and then I di

dn't write it down. Haha, so that it took me about a year after that to really nail it down. >> But even with a winning recipe times have been tough for Seattle. What was the pandemic like for you guys? >> It is extremely hard and we're still struggling and fighting. And, you know, there's no quit in us. But it's been tough. Yeah, cause a future point. I really don't know where we're trying. We're working every day, but I don't know. You really do. >> It's based on the taste of that your futures

, right, Mike, thank you so much. That is good. Thanks. Wow. The history behind Detroit's Coney Dog is truly an all American tale from the Greek immigrants who filed the day to a mash-up of traditional flavors with a boardwalk state. And now there's a whole generation of locals who are ensuring that this regional hot dog is here to stay >> When you think Texas, you think beef brisket and barbecue. But here in Austin, the state's capital, there's so much more than that. We've got folks and chef f

rom all around the world who are putting their mark on this city's culinary scene. And in fact, the spices and traditions that paid Mas to their families are making Austin Hopp food scene. It's really kind of this melting pot of different people, sure culture and their food. >> The creativity and the labor that they put into the is really August, right? >> It's really good for city of 2. You can get some of >> So what keeps Austin weird and tasty. We're about to find everything. out. It's time t

o head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most, I kind of foods around the country and meet the families behind. Together. We're going to learn how a good meal has the power to connect this to our past our future. >> Austin is home to over 1200 food trucks in food parks just like this one. But we're here for one specific truck. We're here for Tony's to make it serving up fine. Caribbean fare to Austin for more than 10 years.

The food truck and Tony Scott and his wife, Kim, from humble beginnings in Kingston, Jamaica. Tony has made off in his home since 2003. And he has always had a passion for leaving. When you start thinking how young Tony's mother, highest talk persons, how to be self-sufficient, especially in the kitchen. >> So you learn from really, yes. What was it about cooking I don't know. I like food that the >> those skills learned during childhood with help Tony define his career for nearly a decade. He

worked a small beachside, busiest serving j*** chicken and drink to tourists in Jamaica, but after 9.11, tourism to the island stall. So Tony moved to the U.S. in search of better opportunities, eventually landing in Austin with construction boom in the state Capitol. Tony, quickly found a job as a painter, but it was his homemade lunch. That reignited an idea. >> Your work and you bring in Jamaican food that you may have some of your friends stations it. Yes, my own food. There was no, you shou

ld, you know, open and this that and it's been 10 years to me is that. >> The 60 year-old ship opened Tony's Jamaican food truck in March of 2012 and his wife, Kim has been one of the biggest supporters since the very beginning. What was the first >> Hurry to get rice and he invited me over and once I had I didn't want to ask for you, ladies, are we try to eat a little bit? Maybe the salad crowded. They don't want them to know that we that greedy. But it was so good. I ask for seconds when Tony

says, what do you trust your reaction? I said as that of who? What? And I knew nothing about food trucks or hours. So it was all his idea. I just followed along. He said he wanted to do something. He had a vision of said, okay, let's try it. >> Despite high praise from friends and family for his grub duties, business wasn't exactly booming to start when you first opened up. >> Was a successful right away. the came with your 10 o'clock in the morning. I was to apply in the on. I mean, the 7 love

it. And you know, I was too hot and I'm going to call much when you make. And I was like $37 in to break the law. Yeah, it was like, don't worry about it. And that's the common eye make $57 and and the the IT may be something that seen increase. >> Tony, taking advantage of the South by southwest crowds that flock to Austin in early March. Shortly after the festival, his fledgling business got a big boost with a small right. >> What do you what was the game changer? We put this plays out. >> Wow

. His presence and his dedication and my now. >> Loyal customers are visiting this hot spot daily decked out with the colors and by of Jimmy from Curry chicken ago to j*** everything Foodbank. Walk away. He lived. I lived love. In 2018, Tony laid down more permanent roots in Texas. >> You open up a brick and mortar. We would never have gone a little bit with here where you Nadia. I'm so glad you asked me that question. Yes, I was. It was something totally different. And from a food truck going i

nto a brick and mortar, I didn't come from the restaurant industry. I came from the finance side coming in. I was like I was telling Tony S it. I've got this, you know, can run this no problem. But oh, no, no, I was ring in the red light bail. They hey, I need some help. It was challenging, but also it was fun. >> Kim now helping run the business for both locations. >> From Billy does mean a lot to rest. And, you know, sometimes you to you never know. One day might just be a new. You're going to

put this meet the ticket. And that's that. Thank you very much, sir. Have a great day to the next. >> Tony Scott dishes out hundreds of plate to hungry customers each day, but he's best known for one Caribbean specialty. My mother, you know our House >> Yeah. Not just doubling. Yeah. >> My mom Southern into actually mentioned it to me as an ox to she just said it was a beat. So I've never really had it. And then when you first had it was delicious and I we did all the time. No, that's the probl

em. >> It interesting that it was the cheapest kind of me. Now it's considered a delicacy. You go to all these upscale restaurants. Oxtail ravioli are on the rise and it's now everybody's an accident. >> I know no one is good to go into a restaurant in Knoxville. >> The presence or right on the. >> Tony, frequently cells out of the succulent stale. And it was finally time to see and taste wine. >> Well, come for the Trump missed. Yeah. Well, it smells good. Snows like to make a this docks to fam

ous. Looks like everybody go crazy over and these are like the Jamaican provoke sees the new with this type of with flavor. >> Don't exhaust our season with the spice mix. That includes garlic powder dry. Don't recall black pepper sugar, salt and a few ships to cross. >> This is my brother that I made it sound like on the end that that Scotsman, that the also a little bit that Cali King there, this is what your own can got. Yes, this is another to make an imprint of because you have our Blue Mou

ntain coffee. Yeah. This is the best guy in the room. This is the blue mountain total of brown sugar. And this is working for the last quarter. We just makes these up make sure you're really doing properly on everything from roving period. Normally if you think of no love it, you're right. See that >> Marinate overnight. Then they're added to a pot of water oxtail. to cook for several hours. I came to Austin and the result out of this. He's going to fall off the bone. >> Yeah, you know, we can w

e make sure we really tender then dollars very expensive. You know, you go to some believes him and you have to be year to get it off the bone. You don't do that, too. >> Good thing. Tony feels like talking time too busy eating and it doesn't stop with the oxtails. >> Those that missed all the fantastic. This is her go to work just to report church. I've never had reports of 4. It goes on. So I want my homemade sauce that I put on hold, OK, there's the famous current is the carrot was only secon

ds to edge the bills to us. Look at the tender that ship. >> Tony also serves traditional peas and rice which brought in a wave of this stuff. This is black bean we open up. I don't have it yet. This is. >> And this is red. And and just when I thought I'd had enough, well, I I I notice he's RB better. I got it right. That's a great rest. As a reminder of how far Judy's love for cooking has taken him. You look of the year. >> Yes, he does, though, have this. But right here when I just started, th

is is what I used to crisis. The reason why this is about to show people is we're told he's Jamaican food is coming from. >> So what would you tell people who are think they got a dream? They want to start something like you did. Who would you tell? >> First of them division. So and never give up an inch or my my my wisdom don't make nobody tell you can do nothing. Tony, thank you so much for I mean, it feels like I'm back in Jamaica. I'm glad you of that feeling. I think everything's going to b

e all right. >> Just a few miles from the hustle and bustle of downtown Austin is Econ beast row. It is a spot that's loved by locals and tourists alike for its Vietnamese comfort food. >> There's the better cook in the family. I'm not going to ask my mom. I just my mom. Just hands down. The best >> I knew that I'm done and I wasn't lying on the Yahoo. comes. >> Jeff will him and his siblings opened Maicon Beast Row to honor their mother and hang a refugee who fled Vietnam after the fall of Saig

on and working tirelessly to provide for her family in the United States. >> She's to the chance to travel across the ocean with the nothing in hand working ever since she's been living and working from morning to night and still fight is with a hot meal every day. >> When make on first open will hope that his mom would finally stop working but and had other plans. >> Technically, she's retired something like that, too. He would not. >> A home and passion for food starting in her home country. M

aggie High only by me that that we the hey, Amelia, you way and that, you know, and that I'm good at. And again, it took now your time. >> In 1972, and Mary Kia with they had 4 children in Vietnam and turning to cooking to help support the family. >> Now a guy about by the time high. I know the 9. >> This is my dad and my mom right before the fall of >> When the Vietnam War ended, the family was looking toward a Saigon. better future in their homeland. But in 1975, the via Com began to invade Sa

igon. >> We'll have a movie and will the UAW come will Yemen the Yemen? Will they be? They young? >> And has fled the city first we'll leaving when he was just 7 years old. >> It was scary. We met separately. I meet with my uncle and my mom with my 3 sisters that came a year later because if you get caught, you would go in and Joe McLean, we made it out. We were rescued by Carlo votes, but they rescued a state to this to migration refugee camp. >> We will in his own secured refugee status, event

ually reunited with Will's dad in the U.S. in the years spent apart from his mother will begin experimenting in the kitchen with a little nudge from his uncle. >> He told me that, you know, it's only 2 of us. You can have to, you know, do your share. So. >> There's something it in 1983 and made the journey to the U.S. with their daughters. >> The cleanup in. I'm not in a la carte menu malad that they I don't know yet and that the Goodman it down gong up that might have gone on. And yeah, I'm not

listening to. >> But adjusting to a new country as refugees was a >> We came, you know, nothing in our pockets. We rely on struggle. government assistance to these. She's a great cook. So it was a bad. Was it not going up? That's how she's you shows us that she left us by, you know, putting on the 2. >> The family moving from Houston, Louisiana, finding work in the seafood industry. The woo wasn't so happy. Living in a small town. >> When his uncle invited him to attend high school in Austin wi

ll say yes, right away. I fell in love with Austin. >> The beautiful lace miles of trails the music. See what's >> Austin's vibrant. Culinary scene struck a chord after high there? Not enough. school will found work in several restaurant dreaming of being able to showcase his mom's cooking in 2015. The entire family moving don't last, but then still wasn't sure about opening a restaurant. >> Asked are many, many times and asked to do something like the issues it said against says this week too m

uch work. >> Eventually and agreed to share her recipes for just one reason. Her family. >> I'm going that way. Am I happy that you're gong? Yeah. The league and a clue on some of the loud we let you get stuck on the that 9 out. Hang indicting have get going >> She's she's emotional because I think the issue basically she's doing anything for kids. >> The first dish will added to the menu, his mom's foot. >> So follow the unrest. Ron is basically how we do find home would follow at home. >> It's

a big pot that's going to feed us for at least the days we have both a breakfast. We have folks months. We have found for many times that we have all worked enter and follow at night. He was not tonight until the >> With the help of his family will created several new pot Scott. >> I mean, you does incorporate a lot of a fusion Asian dishes. dishes. And that is because, you know, the family business, my mom's a cup. I've caught my sister called my mother cooks. Second be dish was something that

I've tried out. I consider myself a Texas. We don't be. It's a dish that my mom and I collaborate together to put a basically just choose a real nice to be. That's been flashed in a walk. >> It's been 6 years since May come beast row Open and will in his mom still love working together. >> So my good and then they will you calm high and they pay well, thanks to that women. It how you land the police. why would he said you're going to 9 on the high winds that we I a buy? >> I had my are great co

urage. It takes just to make that journey. We just stick with us. No matter the thick and thin, she's my hero. She really is my hero. >> Using food to bring younger generations closer to their heritage happens in families all across America. And it's happening here at better with a husband and wife team who's using their restaurant to bring their daughter closer to their Ethiopian routes. >> We want more than anything else. People to be familiar was not just the peope in food, but he open cultur

e. My name is in a pond, too. >> This is my wife's a bit. Then we went to feel pain. Restaurant called how the shock announced. >> When it opened in 2013, how the show was the second Ethiopian restaurant in Austin. >> The Post they come in here. We give them the food they safe. Where's the fort your hands? >> Ethiopia is eaten with injure a fermented flatbread made with test of gluten-free grain. >> You'll see a family dining and everyone is on their phone eating really not enjoying event that t

hat you can rest times. You have to use your hands. You can put the room. >> That emphasis on family is everywhere. Admission from the Ethiopian art and decor. Do you need me and salons daughters who can often be found steady at the restaurant? >> I think those are ground 4 years old when he opened so like this is my second home. >> So mom and you were born and raised in different parts of the open in the 90's. They left Africa to attend college here in the United States. You'd be immigrating to

Texas. So long to Maryland where her family owned it feel being restaurant. >> A chance meeting, bringing them together. >> My dad was visiting a friend dining to her family restaurant and she happened to be that waitress and he overheard and music playing and asked her hey, and where can I get to see the glass and the 2 grabbed the CB and hand it to him. >> But you've nice. Dad was thinking about more than the news when he got home. He immediately gave us a nickel. >> He said, hey, just to cal

l her and thank her fun. >> He called me like I give it to your dad that for you and then take it all in. Yeah, it's like, OK, adding that he's not going to give up. >> My dad was a 1, 2, point. >> They dated long Distance Voice alum moved to Texas. The couple married in 2003, their daughters, Eagle and these are now teenagers. >> I think we've always been around to. My mom was cooking for me. I love for pancakes. She's just thank you. >> So left the restaurant industry to focus on parenting, bu

t you need new. His wife's heart was in cooking >> What I saw on her was the passion to on her own business. professionally. I really want to open restaurant. I love the customer service and >> cooking in 2012, uni and S***** finding the perfect location for their restaurant. >> Austin is very unique town and that there's people from all walks of life. And I think part of the reason that we're successful is because of that diversity. >> How the show's big honors their Ethiopian heritage with man

y vegetarian dishes from Stude, yellow split peas, 2 braised collard greens. They also serve more than a dozen dishes with B. >> Texas's has a lot of people that loves me. So we have a bigger selection of me as well. And I think my favorite dish and that is the full board. This take part time when it's done, right? That's probably the best dish and the world. >> Was a ground beef and mixed with butter and spices. >> When the pandemic hit publishes popularity helps save them from closure. >> Not

say, OK, this is it. I think we can fell down now and then people as they support us, they love to be here. They saying this change this and this carts, we have a good good committee. >> The donations from fans kept them afloat until they figured out that you go plan. >> Before COVID take up, business was only 3 or 4% of our business. And overnight who had to do 100% of our business. And by nature, Ethiopian food does not take out. So we have to figure out a way to package the food to market the

food. >> After laying off most employees, the couple had to work nonstop. As that ago, business began ramping up the late 80's pitched in to support their parents and save their beloved second home. >> I would write down orders online orders and I would like them in the kitchen, weaning washing the dishes, cutting that, Angela, like holding it boxing up to the orders. They did a lot. >> Part of the reason why we're still around, we cited that emotion when talking about them. But there they're i

ncredible there. Just I love of my life. One of the things that we instill in them is knowing who they are, where their parents came from and learning the culture learning the food. >> So is looking forward to a busier future Reem restaurant. >> I want to grow this business and lot of people as they never had the GOP They had Chinese food, Ali of food. All right. He be a food so they don't know about the GOP in >> I'm really proud of her because like she she gets fresh food. and at times she doe

sn't let that stop him. I think inspirations whenever things get hard, just keep going. >> Best part working with your partner is a fact that you're there for each other to comfort each other when it's found to be there with, you know, when your partner new chip. >> The best part of it. He knows what I can do to cover it. The same thing he cannot cook so okay, she can handle it. >> With Austin's welcoming atmosphere, it's no surprise that more should putting down roots in this fast growing >> It

's everything from James Beard. Award-winning chef and back at all and even home products. >> The thing that makes food scene good is different cultures eating each other. The fact that anything is possible is what makes us in such a cool place. >> One thing that rings true here in Austin, no matter your background or coaches, there's room for everyone at the time >> Who's our with the sights and smells that. >> Haste I come on. It's a food show. Now nothing says autumn. >> Quite like Apple, whe

ther it's a trip to an orchard like this warm slice of apple pie or cheering with site. But when did Apple become the apple of America's eye? I love the Big Apple and I'm here in Massachusetts where America's history with Apple's actually began. So today we're going to get to the core of how Apple's became a home grown hero. How do you like that? Time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most iconic foods around the co

untry and meet the families behind together, we're going to learn how a good meal has the power to connect this to our past our future, my family. And then coming here, the hilltop orchards in Massachusetts for the past 20 years. That's right. In fact, you'd be hard pressed to find a better fall family activity. Then apple picking and especially the apple cider doughnuts. And of course, what also pairs well with a trip to orchards and cider and they make a lot of it here at Hill top that mention

ed the doughnuts. >> The David and Sarah Martell High school sweetheart who reconnected in their 30's together, they run hilltop Orchards. >> 3 top million Apple Orchard. >> David handles the operations of the Orchard and Cidery and Winery with Sarah focusing on guest experience. The orchards. Historic cider were David played as a kid was renovated in 1997. Now they call it home. >> I started coming to this orchard when I was about 6 years old. My father worked hear them. >> David left the Berks

hires and worked in construction for several years. When he decided to return home, he really went back to his roots, taking a part-time job at Hilltop. I've been in the orchard business for about 12 years. Now, David's the 3rd generation of his family to work on the 100 something year old Orchard. Did you ever think that you would be running your return? >> Not in a million years. I quickly come up with these apple trees and decided that's what I'm going to do. Diving in and learning about all

the different apples in the history of apples and then history is pretty sweet. >> I like to think of myself as an 100. >> My name is Amy Traverse and I'm the senior food editor at Yankee magazine and the author of the Apple Lover's Cookbook. >> Crab Apples are the only variety indigenous to North America. Sweet Apples were introduced to America by early colonists. >> In the 1600 sweet apples have their origins in this area of western China. Sort of the border between Kazakhstan in Ferguson call

ed the tension Mountain range. >> Those apple, she came over with the Jamestown expedition and trees were planted at Plymouth. But in the early days, columnist worth making pies and tarts. Most apples grown in America at that time were more likely to be turned to decider that Heat. >> Apple's played a very important role when those people coming from England, as they say on the boat, they would make hard cider because that's later with last where water might spoil when someone gets sick. >> This

trend continues states by 17. 75 10% of all the wind farms had a cider mill. >> Today I'm at the F Clyde Cider Mill in Old Mystic, Connecticut. >> The ad Harrison and her daughter Sarah Month 5th and 6th generation owners o'clock. >> We're the last original steam-powered site on the United States. Back in. You know, the 18, 100's early, 1900. Everybody had a so the male that had a farm, we use the same press, the same male and not many people get to go to work and put their hands on a lever and

say, you know what? My great great grandfather did the same thing back in 18. 98 Snyder was really important to early America because it was relatively easy to make. People had apples in abundance and Thomas Jefferson and John Adams famously loved it, drink it everyday children drink it because it was low in alcohol but it was often safer than water. Water pick off and decontaminated at that time. >> These days Americans don't drink as much side of the founding fathers. >> 2 things happened to

kind of bring the Apple to its knees. We had immigration from Germany and Czechoslovakia which were beer bring regions fear took over as the major American tricks. Another reason behind siders decline prohibition. Apple's repair east finally associated with cider at the time they were really seen as a source of alcohol. My great great grandmother was arrested twice, never convicted but arrested twice for llegan. >> In the 1930's, Apple's simple image was reborn as shipping methods improved. Swee

t apple from Washington State could be transported all over the country and the industry group. >> Apple's then had to be free market has just a desert thing as something you bake with. 38 fresh from your hand. And so Apple's they went through this rebranding emerges, the sort of innocent sweet fruit that was looking to get you drug could do anything D this is going to make a nice. >> Now even hard cider is making a comeback due in large part to the craft beer boom in the late aughts gluten is h

aving a moment. >> So people are shying away from a lot of beers, ciders fermented apples. And that's it for a lot of other beverages or mixed drinks or anything of that nature. We could have a lot of conservatives and different things added to them. >> Today Americans are drinking 10 times more shy than a decade ago. And that's been big business for hilltop. >> Let's ask our Seder enthusiast that are relatively new to the site or increase. >> Hilltop making around 1500 gallons daily and I got a

chance to give it a try or >> it's a time to make the doughnuts. It's time to make the site. So here's some gloves. I see. You brought your votes. I did it. >> The process starts with freshly picked apples that are washed through next up calling as Benjamin Franklin once said the rotten Apple spoils his complaint. >> They're sorting through what's coming down. The conveyor this apple has some things and bomb. >> The good apples are sent to the grinding what? >> And they will get round up. Apple

sauce, consistency. >> Now it's my turn to prepare the ground. Apples for pressed. Well, it's like an apple slice night for that said that the apples get pressed down to the last drop that 2000 pounds of pressure per square inch up until this point. The process for sweet and hard ciders the same accident and nobody got hurt. Sweet side. It would be bottled at this stage. Hard cider. The fermentation process begins. >> So sweet cider becomes more popular once we can. Refrigerate Appleton is to p

revent it from fermenting. >> In the mid 20th Century Side are stands of Apple picking became an American pastime, a tradition. My family's enjoyed for more than 20 years. Each for there's just something about Apple picking that inspired my best badges. What Apple sings happy. >> And there's a lot of bomb. >> Insider sayings. Okay. I got was that they see the family that plays together, stays together. The family, the pix together stakes. There you go. As far as my kids are concerned, my jokes a

re as much a part of our annual tradition as the apples themselves. It's like haha. My family's been coming to hilltop for more than 20 years even before my 2 youngest were born. >> It's something about the season when apples ripen and it's starting to get cooler and you're thinking about like comforts of home and coziness people have very intense emotional connections with apples. >> Agra tourism in the United States started becoming popular during the industrial revolution when city dwellers l

ook to nature for recreation, labor shortages during and after World War 2 so far is calling for volunteers to help it crossed by the 1960's. Enterprising farmers recognized America's love for apples. In the fall, the u-pick tradition became a profitable pastime at or treat all across the country. Is there a right winger and a long way to picking up a spoiler alert. There is a wrong way. >> The problem with twisting in pulling the Apple is that if it is not right, you're going to also get next y

ear's Apple. Can you show me? I can. So this is an apple that I know is not ready to pick. Yeah. So if we were to lift up on this if it was right to come free ride. So did not come free. OK? Right next to is some McIntosh, Apple. Okay. If you go ahead and lift up on one at a kind of it at an angle into the sky, it comes it comes to break. So that means that it's right. Okay. And the other thing is, well, that's the worst thing you can do. Working and apple. We we treat things like eggs. Some in

the bucket. There's sometimes little brown spots on them. That's for years old. So the worst thing you can do to somebody with a farm stand or or fruit grower as rather apples and start squeezing. >> I do like the Honeycrisp Honeycrisp and I was gala but the I 200 with an empty-net. I thought this year's Roker family trip with good look pretty different. But then I heard from my boy it coming. >> Nick was very adamant about okay, you know, come pick me up so ago, Apple because I thought it would

be the first year. We don't have anybody. The applicant. >> Much to my delight. The family get together does stick together. >> Have is you? >> American pie is certainly an American icon. And in Southern California, one local families pies have achieved all Americans tax and this holiday season, they're gearing up to make over 50,000 of these each week. >> I love apple pie. Every time I get up, I think and my mom just out of the park. I'm Dave Smothers. I'm temps, mothers and our mother started

the Julian Pike company in 1986. >> From a young age loose month developed a passion. And >> a knack for baking. She often tells a story of standing on a milk right next to her mom. >> I was probably 4, 5, years old. I would crawl up on a box and take the leftover pieces of dough and put them in a jar. Lee had I would put the little apple my jar lid and cover it and she would bake in the oven just along with hers and I would eat it. I would say that if I had not had that experience, I would nev

er be in the pie business. >> In the early 80's, the Smothers family moved to Julian California, a picturesque mountain town near San Diego. >> Funds were tight. So I mama ended up taking our jobs. >> When we moved here, I had to go to work. The only place that a job was available was in a bakery. And I tell you, after I started working with high making that love just came right back. >> That love was mutual. Liz's pies were in high demand that the local bakeries where she worked quickly gaining

a loyal following. >> She built up a reputation, their stories that they would go in and go. I want to her pies. One point in my mom. >> A historic gold mining town. Julian Thrive. Thanks to agriculture, mainly its award-winning app. >> But once we came out here to Julian and she saw the opportunity, she just never looked back. >> Wild horses couldn't have stopped me. Honestly, I was not thinking of how much money can I make are just dying to make a a good pie like my mother made 2 years after

moving to Julian. >> Liz Open their own shop, the Julian Pike. She was 50 years old proving it's never too late to embark on a jury. >> My mom baked 125 isn't she sold out the first day? It's a great round open. >> In this shot, there's an apple pie for everyone. >> What's up for prime for with vanilla ice cream that you see it and that's it for us. This is the most amazing high have ever had in my life. >> From Cherry Apple, Apple rulebook today. Julian has 15 unique apple pie varieties in rota

tion. Thank you. >> Most popular seller is the Dutch Apple. My mom's kind of joke was that that that might run. >> Today, the busy bakers here make up to 10,000 pies a day high production beginning around 03:00AM. It's no surprise that fall is their busiest season. >> Thanksgiving's the Super Bowl and and Christmas is like a another Super Bowl. >> The pies are primarily made by hand starting off with 4 degrees pie crust is just flower water. Shortening solve it. That's the way you handle the doe

. She get a nice short red cross rather than to cross. The brothers say their mom had a gift for knowing just when to stop eating. >> To make it perfect. If you don't get to do right, you might not have the business models were for my mom. He knows exactly the precise measurements of how to do things. We add a few 100 pounds of flour, Mary ice cold water. >> That when our mixture blends the do, that's what I think is Graham ice and the 400 pound batches go heads to the extruded where it's cut in

to individual portions. >> So 9.2 ounce practice balls into a pie. Shell matches the dough into a perfect shape. Then they go into our freedom to use them as needed. >> Next up, assembling the pine on apples. Peeled sliced, then spiced. >> Cinnamon, sugar and salt. This is all my mom's original recipe. We'll be a little bit of butter every time that I just keep getting like, yes, we get it out, mark. So the spies of all the impact there, nice and round like a mushroom that is going to get liftin

g which is separating the the across from the I-10. If you don't do this step right here that I will bubble over and have enough time on was a queen pfluger. >> The pies or brush with an apple cider egg wash before baking. Then they're cool box and ready to be shipped. Julien's pies are sold in hundreds of stores including big grocery chains like Albertson's as well as mom and pop shops throughout San Diego. >> My name Sierra Smothers, Timeless mother's granddaughter. I grew up baking pies and m

y grandma, this stop was actually my first job in high school. >> These days, Sierra pitches in wherever she is needed, including driving the delivery truck. >> I said Sarah has been the day with your dad in helping deliver Phising g, of course, jumped at the opportunity. So we had a whole day together. Going to keep eyes everybody left. >> Julian now has 2 locations, employee almost 70 people. So many admire their company's founder. Is it about? >> Everything I do is very how they wanted wanted

. And Liz is perfectionism and attention to detail is really what brought this company to the magnitude that it is. And if we don't carry that on, then what are we doing? >> Liz passed away peacefully surrounded by family in May, but her legacy lives on through the beloved recipes. Her family work hard to preserve. >> I just hope that she's looking down and whatever that we do, we have her in our hearts and that is just out. >> Houses where you get choked up. Now it's very as a very special earl

y Mister. She left that a huge legacy with. >> Big shoes to fill. As for the future of Julian, this mothers continue to welcome customers old and new with open arms. Come against 85. That's my mom. Coming up next, a North Carolina family is giving Candy apples a glow up with their colorful and creative creations. How do you make Apple's even sweeter? Well, you did. The men can be, of course, candy apples have long been associated with boardwalks, state fair, but there's 100 per door in North Car

olina who's taking this traditional treat to all whole new level with the colorful twist on the classic COVID. >> My name is Kim battle. And this is my husband, Travis battle. And we are the owners of Candy apples by K I would describe Candy apples by K as the world's first hard Candy Candy Apple shop. We specialize in the hard candy apple that started out with the traditional carnival tree. And then we've expanded that 2 different colors, different flavors. >> According to most historians of Am

erican style, candy, Apple were invented in New Jersey in the early 1900. They're known for that signature cinnamon flavored red shell. >> Until now, I like the tropical part. My favorite flavor is turtle. I would certainly say that the variety makes them special. >> For Kevin Travis, this proof has been especially sweet history. >> Candy apples have always been a favorite. My husband used to bring them to me when we were dating. And when I threw his surprise 40th birthday party, I wanted him to

have gold. Candy. Apples is a favor. He found someone to make them. And then she encouraged me. You know, you can make yourself. You can do this yourself wanting to enjoy candy apple year-round. He began developing. >> You need handy recipe at home. Her kids, her first taste it. >> Eventually it picked up and neighbors and friends will say, oh, I would buy some from from you if you have some. And I thought let me start Instagram page and see how many people are interested in Candy apples at thi

s point. I'm working full time. Still has an account it and on the weekends, I would start doing markets to offer these candy apples. >> When Kim got laid off, she saw an opportunity to pursue her dream. >> Full-time, there's never been a storefront. The just focused on candy apples and you love going in a cupcake shop in your who all the flavors in the beauty of having the case displayed of all the street. And I thought that would be so young to have the same thing, but just in Candy apples. >>

Candy, apples by K officially opened in April 2019, a line of eager patrons stretched down the sidewalk on opening day. >> And the Dreamers and definitely support is going to call my dreams. Well, so. >> We took off today. Kim and her team make over 40 different flavors and rotate their offerings each week. The process starts, of course, with fresh apples that Travis picks up the local farmers markets each weekend. Look pretty. >> In our opinion, the granny Smith, Apple is the best apple to use

that tart hard, crisp apple is perfect against we can be. >> The apples are washed thoroughly and vinegar and hot water to remove that lacks and coding. >> And it creates a smooth surface for the candy to be applied to. >> In the candy Apple world, this is a dirty apple and this is a clean apple. The Apple II, 24 hours or else, the candy >> And this might just be my opinion. But the more I get that feel like covering the apple all the way to the state is ideal for presentation. >> Kim's candy s

tart with a base of sugar, corn syrup and water. Heated to 300 degrees. Then flavor extract or add she's experimented with doesn't over the years, including blue raspberry sour watermelon and he took a lie. And while we couldn't get into the vault exactly as you get to those eye-popping colors, kid did reveal one secret. >> Making sure that you're using bright colors and that your candy is not transparent, would also be a key to making sure that you have a beautiful apple. >> Minneapolis get a l

ittle extra love with candy pieces are not the story now offering a variety of different treat, including candy, great and trumpet get food. But the classes are always on standby. >> Our family favorites are definitely still a carnival. The turtle, which is the care of now, no chocolate. And he cans is also a huge favorite. It's one that you can slice and share with everyone. >> And they really do mean everyone. >> We have 5 kids ranging ages 2 to 22. They all contribute something different, eve

n to the family business. And they're very familiar with Candy apples. They're so used to seeing them that I think the 5 year Old's first word was Apple. It was. >> Elaine, the couple's older were to the shop. She also handles their social media to help boost business. >> This is here. Okay. I feel is really by her out of her shell. I mean, she was an introvert and very quiet. But this is really blossomed her into being a lot more outgoing and engaging in conversation with customers. Younger kid

s continue to taste test while Travis pitches in where needed. He works full time. But still in the evenings that night was watching Apple's the stocking the store. He's getting all our supplies. And I think often like I don't think I could have done this with anybody else, but him. >> In a large part of her success to a generation that came before. >> Our moms played a huge role as well. Travis says mom was so precise in developing a process and a lot of the ways that we did and a lot of our li

ttle tricks and secrets came from from her. And then my mom working the store. She was actually watching Apple because, well, she's grateful they were able to enjoy your success early on last year. Last April, my mother-in-law passed away. >> And after losing her, that was very traumatic and hurtful for our family. She was the matriarch of the family. And so 2 weeks later, my mom passed and we weren't expecting that of, you know, either situation. We are definitely keeping them a daily part of o

ur lives, remembering everything that they've taught us and instill in us knowing how to people they were about. >> How far the business and come? I don't think there's a day that goes by. >> There. We don't talk about him or think about them. >> A lot of times when we're doing things, we can kind of feel their peaceful spirit with us encouraging us and pushing us. >> And without that, I don't know that we could continue, you know, and just like their mothers given Travis are passing down many l

essons to their children. I believe some of the things it. >> The key is to learn by watching Cameron Division 2 billion patients we love and passion. Great job. >> Apples are a true American night at their core. They're is shining example of innovation and versatility and their place in U.S.. History is one of patriotism and pride. But most of all, they foster a sense of togetherness >> Pie here. Craig Melvin here filling in for our oquirrh on this episode, all family style and today. Well, tod

ay we're talking talking all about one of the country's most popular dessert. And how are the staple we're talking about as a southerner and the high lumber he can can he expect even got con people. So this is was almost too good to be true from our Thanksgiving tables to our 4th of July barbecues to Christmas. And the winter holidays is central to so many of our celebrations homemade or they did a wonderful shops like this one called the show's paws in Connecticut. Americans sure have strong fe

elings for pause there. How did we become a nation? All high people joined it as I slice into the significance of this colleges are and piece together how and why different pies are so important to communities across this country. >> Time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we're going to learn how a good meal has the power to connect this doo

r past our future. >> Yes, he can might be my favorite. But this this is my second favorite. Huge, the of a good old fashioned sweet potato pie and I'm not alone for millions of black Americans making the sweet potato pie is a meaningful tradition this time of year and the Minneapolis one woman. >> Stop selling her highly sought after sweet potato pie with the help of her family started giving them away for free. Now for nonprofits is bringing generations together. And then yeah, her taste the F

AA's its recipe for spreading love and creating. >> Meaningful connections. You could say their big the world. >> Better times. >> Years too. The joy of our blackness are up our community. Yeah. Just being able to come together in unity. >> But Sru's McKee the founder of the Sweet Potato Comfort Wolf. All morning, a group of women gathered at her home just outside Minneapolis. I appreciate it. >> You know, Britney right approach saying this is rose. You release it. >> Teens as young women how to

make sweet potato pie. I'll just take a little piece of the shell itself and just slide in there. That will put right a lot easier than trying to use a spoon because is that correct? >> Passing a tradition from one generation to the next. >> Monroe's is really good at bringing people together, making them feel welcome and having a sense of belonging. And so I thought if you really cool on my birthday to bring a bunch of women together, sharing experiences, learning how to bake pies, learn somet

hing from African American tradition. >> Each attendee will be making 3 pies to share with their community. Want to keep want to give to an elder and want a >> > T HI S I S A N N BC N EW S S PE CI AL RE PO RT . HE RE 'S S AV AN NA H GU TH RI E. >> > HI , EV ER YB OD Y. GO OD MO RN IN G, W E C OM E O N T HE A IR WI TH B RE AK IN G NE WS , A H IS TO RI C MO ME NT I N T HE 20 24 P RE SI DE NT IA L RA CE . NI KK I HA LE Y A DD RE SS IN G SU PP OR TE RS I N S OU TH CA RO LI NA . >> > -- F OR PR ES ID

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RE PO RT . WE 'L L H AV E M UC H M OR E S TR EA MI NG ON N BC N EW S NO W. AN D O NL IN E O N NB CN EW S. CO M. really a product of Pennsylvania. That was enough and its distinguished eye, its inclusion streusel, which is a classic to those states and European cuisines. >> On the frontier, they had a limited amount of ingredients, eliminate it. I'm out of resources. And so one of the products that they would have had with molasses and the last us was stable. >> Motion 5 pies include molasses. Th

e smokers, however, do things a little different. >> We do not use the last product for us to find how we gravitate toward the light this year. >> Another unique feature of shoe fly pause. The traditional ingredients don't require refrigeration, making it a convenient treat for the many Amish residents in this part of the country. >> That's in very smoke or more to those who knew and loved her >> My grandmother Annamarie smoker was the one who I would say was the ultimate pie Baker in our family

. I'm sure she picked up recipes from her mother who picked him up from her mother before that. >> In a 1938, edition of National Geographic on the Pennsylvania, Dutch dressy was even featured with 4 of her kids, including Jon Stead and Shoo Fly Pie. John comes from a long line of speakers influenced by his grandparents and his parents. >> My mother was a pie baker. She was a busy cook and housekeeper and my father was out on the farm and doing different businesses. The so she was busy in the ki

tchen taking care of the family. >> In 1970, John's father, Paul Open, the family's first restaurant there. They started serving the family signature part to locals and tourists in the Mid 80's. John opened another next for foodies, Bird-in-hand Bakery and cafe just to keep up with the soaring demand for their baked goods. >> Pumpkin pie should fly pie and cherry crumb pot. I just love pies. >> A pause here are all made from scratch including the O e U E What bottom shoe flock using smokers reci

pe that's been passed down for generations and apparently this spot isn't just for dessert. >> I have it for breakfast, lunch and dinner and not necessarily every day. >> What's delicious on the plate? First needs to take shape. >> We like our few 5 pies to be sweet and smooth. >> There are 2 main components of grew and Crohn's. The wet filling is made with hot water like table syrup, light brown sugar baking soda and axe its 3rd with a canoe paddle sized kitchen, too. >> So to us to do is one o

f the most important features of the >> That feeling is poured into a homemade hot crossed. The pies signature crumb topping is made with pastry flour light brown, sugar, cinnamon, salt and short, which is combining a large mix. >> Trump's go on top and then this crew is down below in the letter. That's about a half an inch that when we vacate the crumbs work down through into the pie a bit and help to create what I call that middle layer. >> Back when Gracie Mei her pies, she didn't shoot the g

rand kids wet. She just that a state game after about an hour in the oven pies for cool avert and carried right from the kitchen to the bakery. While visitors to speak. Receiver unforgettable flee Vincent up into the past for John and his family. The cars are symbolic of so much more. >> My grandmother would always say give good measure. He was very hospitable person. I see positive part of my time. >> These folks are probably cheering on unique, Pennsylvania, Dutch tradition here in the land kn

own as Bird it a New York City Baker's quest to bring back Lowell last Christmas time pot. >> High today gone tomorrow. That's what that's what seemed to be the fate of a beloved by dawn Christmas time pies, popular for well, a New York minute. Well, just a few decades to be exact. But today one bakery in New York City is bringing back this long forgotten chestnut, Rome and Terry creation called Nasty Road. It's not your traditional pumpkin apple or or very deserved, but it is a truth that many

older New Yorkers probably remember from childhood served off with a slice of nostalgia and a memory of decadent new. >> Our motto at Pease is down, find Peiffer d*** fine people because we're just so proud to be a New York business. I has been a part of New York's culinary history the entire time and we just wanted to elevate it the best we could. I'm Patrick Air defense and I am the owner and head Baker of Peace Pie company. >> P G's Pod named after Petrus childhood nickname has been serving u

p d*** fine part since opening in New York City in 2014. >> We opened up the Tuesday before Thanksgiving. We sold like 100 heights and then the next year we sold 1000 pies. This past Thanksgiving, nearly a decade after opening p G's sold 10,000 palms. The big holiday rush isn't new to Patrick. She grew up pulling all-nighters before Thanksgiving in the name of pot. >> Highs been part of my life since I was born. I was born into my parents bakery and they have a big recall mom's Apple pie company

in Virginia and I always spend my Thanksgivings working at their shop. They are still in business and they still do tremendous Thanksgiving business. >> Trip inherited a love of baking for her dad. >> My dad is really obsessive about quality of ingredients. And that's something that I have learned from him to just be really. We're focused on flavor and on like the texture and balance in a pie. >> Patrick left the family pod business and moved to New York City to pursue a career in teaching. It

was at the end of my first year of teaching that I met my husband, Robert. >> Seemingly against all odds. It was poker that brought Petra back to Tom. >> He interestingly enough was playing poker professionally at the time. He wanted a place to invest his book for money. And so I sort of half jokingly asked him if he wanted to open up high bakery with me. Robert didn't call their bluff and he said, yes, you can dating a few weeks. He spent the next 3 years planning it. >> He's menu offers the cl

assics like Apple Banana Cream. Key Lime and also a beloved by gone up on the couple's love. Culinary history led to Nestle Roads, Discovery and return. >> One of the things that Robert and I used to do as we're planning our business was we would look at the New York Public Library's menu due to these, which is really fun. And one high that we kept seeing over and over that we had never heard of and never tried and >> weren't sure how to pronounce. It was not a road pie. >> It was on a lot of ce

rtain midcentury menus from the 1940's to mid 1960's. >> This elusive pod peaked. Petrus interests. >> Stumbling across Nestle Road on these menus was sort of like discovering a fossil or something. >> Petra saw this as a chance to bring back a piece of decadent New York. Her curiosity inspired a sweet revival. Nestle Road wasn't always a paw. It actually started as a frozen custard dessert. >> In sort of the 20 and into the very thing to have a frozen dessert before, you know, refrigeration was

widely available. It was like the most fancy dessert you could imagine. >> First off, it was named after a Russian diplomat by his friend shot. Not to mention it's luxurious ingredients of chestnuts. Then look cool. Years later, the Big Apple probably influenced the evolution of this decadent dessert. It went from putting to a pie crust. >> It's sort of transform in New York City in around the 1940's by this woman means court inspire baking the. >> From her Upper West Side, brownstone, the pod

quickly gained popularity. She made. >> Highs for like all of the fancy New York City restaurants, all the steak houses, all the fancy Fish Seafood restaurant. >> The pod was a midcentury more full as demand grew. And the pilot became a New York City Diner and sweet Shop staple. Many renditions no longer include adjustments by the Mid 60's. It all but faded into Oblivion. Nestle Road is one of peas holiday season offerings bought the supply is limited. >> Because it's a labor intensive. We can o

nly make any over the course of the week. >> In creating her Nestle road pie recipe that Trump sought to honor the origins of the desert. >> I wanted to bring that chess, not a part of the flavor profile and bring us to the front and center. My recipe is almost sort of a matchup of the circuit court inspire 1940's era and a New York Diner, 1960's era. >> All of P G's pies start with the same crossed. My crest is based on my dad's recipe. It pushes the limits with one ingredient. >> Mike, rest re

cipe has like a 8 to 9 ratio of butter to flour, which is really high. >> Next, stop preparing. That's just not for roasting. >> I peer the chest months with sugar and with Rahm and not is sort of the base, no flavor of the whole pie. >> The fillings light, delicate texture is achieved using gelatin. >> It's sort of like a ship on are like a fluffy custer kind of pie. >> The filling is then chill. We did like us with spring. The meringue is folded into the feeling >> And of course, the final ste

p. But cherry on top, they're actually sour cherry. >> When I hear that somebody's who hasn't tried nestler pie since they is since the 1960's tried minus or pie and loved and just got a sense of nostalgia out of it, it really sort of things a whole other layer of meaning in 2 into the work that I do. >> Outside of the bakery, Patrick and Robert are raising 3 little pie people with the 4th on the way. >> My kids are really into pi. Really love to eat pies. >> As for if your kids will share a sli

ce of the shop one K. >> Who knows if they want to continue the pipe business? I look forward to passing on everything that I know just like my parents to and seeing if their interest. >> For most Americans, it seems that there's always room for pa and the significance of that slice can adapt to circumstances places and people through pie. It seems we can more deeply understand not just our country's history, but our sweet and memory >> Well, most of us think about Detroit, Motown car, manufactu

ring. Even sports comes to mind. But when it comes to food, folks here in the Motor City are all about one famous front. The Coney go. No, we're not talking about Coney Island, New York in Michigan. A Coney is both a diner to locals and a hotdog smothered in chili topped with onions and finished off with a piece of much. There doesn't Cody's in the Detroit Metro with some there the Coney Island. Others don't, but you'll always find some type of sausage been and a signature meat sauce on the menu

. So what makes Michigan crazy for Kony's? Let's find out. >> The relationship beef between Co News in Detroit. It's a long relationship. It's a long love story. >> The county is a part of the 20 you can drive in. The county is not to try to not only am I. >> It's time to head out of studio one a and hit the road for a new kind of culinary adventure. Follow me as I take some of the most iconic foods around the country and meet the families behind together, we're going to learn how a good meal ha

s the power to connect this to our past our future. Welcome to Detroit. What do you say? We travel back in time to the earliest days of the Kony. The folks at American Coney Island have been dishing up this local specialty for more than 100 years. The fact this restaurant and the one next door, well, they've got a shared history, but America has been run by the same family for 3 generations founded by a Greek immigrant. This restaurant story is synonymous with the legendary hot dog of this city.

What do you say? We go meet the family. >> What do I want to try at American Coney Island Hot Dog who are just to be. >> Greece Q is the 3rd generation owner of this legendary spot. >> Grace, how high? Good to see you again. Seeing long for us. >> We sat down to talk only traditions turning point and of course, toppings people are very passionate about their Coney Island. Hot Dog. Yes, they are white. >> Because it holds a nostalgia and that in addition to that, we see daily generations of peop

le coming in here. Remember grandpa, bringing that my mom brought me it. It's part of their growing up as part of their life. >> 30 years ago race took over the restaurant rains from her dad joke heroes. Chuck inheriting the business from his father, founder Constantine Q A K a gust. Your place this place at this point has been year. We're all 105 years. What is it like being really part of the fabric of an iconic city like Detroit? >> It's surreal. I mean, I think back to my grandfather and my

dad and the things they saw hear from from riot stuff. Tigers winning the World Series when they were get such a deep history and and proud. I love this city. The county craze in Detroit. Grimm Co writing the book on counties in the Motor City. >> The Carroll says came to Detroit from Dhara in Greece where this was an issue. She poured in town and they needed to find work. And they really struck gold as in the color of mustard when they started making these Coney Island hot dogs. >> In the late

18, 100's, Greece was facing a massive economic crisis setting off a wave of global migration by 1920. It's estimated that over 400,000 Greeks immigrated to the United States seeking new opportunities like most European immigrants of the era, the past through New York before moving on to other parts of the country. >> They entered most of them through Ellis Island which is near Coney Island. They saw people on Coney Island and in New York eating hot dogs and said we're going to go into the hot d

og business. But we're going to top that with something Greek now, the true origins, like who invented the Coney dog lost to history. It just sort of happened in a lot of places in about the same time mostly by Greek immigrants. >> Gus to his brother, bilk euros, opening one of Detroit's first coney shops. In the early 19. 100's of family rift cause the brothers to split leading 2 side-by-side coney operations and a long lasting restaurant rivalry that Reuters swearing allegiance to American or

Lafayette. But only America is still owned by the cutest family today. >> We figure well more than 100 Coney Island's can trace their lineage directly to that flat top grill. >> We spot in the Detroit area and throughout Michigan has its own history from national to curb these that Mickey D's from Berkeley, Coney Island to l Jorge Toledo and more. But all of the city's code least have a similar foundation starting with a steamed bun. You had a beef and pork hot dog. >> And it's covered with the

chili sauce and chili sauce is where coney owners can improvise and innovate. And then on top of that, it's going to be a yellow salad. Mustard and diced onions. Never any catch. If you put ketchup on a 20 vote, you might get some of the rest. >> Definitely a controversial kind of here. >> Definitely no catch of icy patch of ice with cell French fries when customers come to the carryout and why, you know, I have a county that everything everyone. So I get OK, I want to catch up on my 2. We don't

do it. We refused to put the catch by and we've got people some good looks at what this might do them up and get up on that thought. >> Your grandfather immigrated here from from grace. Why hot dogs? >> It was something that he had seen when he landed at Ellis Island in New York. He sought, you know, the amusement park. You got to remember he was a young man came over with no money. I mean, borrow a pair shoes. He hurt the automotive businesses hiring in Detroit made his way to Detroit thinking

they'll hire me, read or write. They didn't. And this little corner right here we are. Now he start a little push cart. It would be great. We know food. So grandpa, remember the hot dogs? We just great chili sauce are actually is a little unique. Hear about a Coney Island. Hot. Oh, yeah. Nathan's New York City. But here's the difference on this topic, OK? A Coney Island in New York is an amusement park sells hot dogs in Detroit. A Coney Island is the actual it's the hot dog with the chili musta

rd. Onions at it. That's the difference. I got a lot of heated arguments. People about that really in Detroit. It is the actual thing you're eating. Thanks to my grandpa because he may pick American Coney Island. He was so grateful he was an American. All the opportunities are given 12. >> Race now in charge of carrying on the family legacy. It's obviously a passed from generation to generation. But each time you lose a member of that generation. >> It's going to get you just lost your dad. Yes,

not too long. 6 months when you come in. Do you feel him here? I do. I yes, I do. >> And I feel a sense of pride. I miss him a lot, obviously. But I just feel his presence. I feel everything. He he taught me. My grandpa did his thing. Then once my dad stepped in and took over, he took it to the next level. Then I took it to a whole nother level with my brother south, including. >> Grace's brother Chris on Robert helps run the business today. There's an American outpost at the Detroit Zoo. Plus

a new location in Las Vegas. They're also shipping coney kids all across the country. >> You get everybody from all walks of life that every demographic, every racial component, male, everybody last year. Yes, the American Coney is the great equalizer it. >> That's I love the way you put it that way out. Exactly. We love that. Our customers and our customers are like family is no joke. This is made us so we treat you like family. We don't need to. >> Coming up on how to make the quintessential c

ome one out there and I shot. >> At American Coney Island, the oldest family-run Cody spot in Detroit. They keep things traditional. >> But, you know, has a look at your menu and I look at the pictures. They're up the vintage. Let's that it doesn't look like you have strayed that much from the original. Many haven't. I will. Why? And to what it's worth. >> You know what else is working me? I got behind the race to prep the perfect way to cope. >> This is the proprietary hot dog. If you notice th

e natural casing, yes, it's a 90% to 10% pork with the landscape casing act 3 beaten one exactly for the final. And that's right. And that's what makes it pops like when you bite into party. And I'm a yes. >> That detail kept popping up everywhere we went. >> It's one mind is that it's this map of the high by to hear >> You can tell it's a natural casing because when you bite it, it snaps back at you. >> The steamer been hot. That's what we're taught there in this. You know, it's just enough ste

am in here. So you put the month Bryce Love for the cut. You open up a little that plate. Yes. All right. So we're going to grab one, right? Come over here. You want to top energy. I want to watch the time they get a little mix. This is that little juicy. Yes, right? It gets a little messy. Some chilly at a little more him. The chief of the chilling creek spices estimate the Secret Spice blend into its secret. But the chill is made with ground beef containing mustard hanging just a little line.

Nothing. Nothing more. We take some onions sprinkle across there you go 105 years 105 years. And that just my turn to put it. What up? Which means I need one for a customer. One was a hot it to him. A stern on this list with a little more. It's not too bad. All right. Now chilly to go. I want to show you what you want. The children santilli. Don't chance on the chilly turn your dish a little. So it seems like a poor overnight. Really does have a creamy see us. Really? Right? Exactly. Mustard. Th

ere you go. That's heavy. Must they were having mustered know that I make this haha. >> One also, hey now. >> Life changing experience. It's magic every great coach. He's a great, but but not just anybody to a few miles from downtown Detroit is another family, one institution that's keeping the Kony tradition alive. What started as a small baking business is now one of the state's biggest supplier of Cody bust. And that fund is the only island speed have a good book. >> The Coney Island Steamers

a 6 inch act on at Metropolitan Baking powder. They like big funds and they cannot live. The Coney Island Steamer been is our flagship item on the bond in real life. Not to mention they claimed to have been the steal. He's been sticks in the steam table. The products formulated for that steam table. That fun is going to sit there and it's not going to fall apart on you when you load it with all those comments. >> In Michigan, Coney Dogs aren't just a taste meal their big business. >> The county

business gave rise to supplier industries just as the U auto industry. So we need to have a major moneymaker. The big maker nowadays is Metropolitan Bakery and they bake these coney dog buns with the sponge do math. >> For 3 generations. The Cordish who also trace their roots back to Greece has risen to the occasion something special. >> Metropolitan Bank companies founded by my grandfather in 1945. >> In the beginning, metropolitan only so simple low. Today, they produced dozens of items from

grocery stores, pi unrest and of course, diners. And while their products to changed over the years you leave. A crew stood the test of time. >> He was charged. James scored us namesake and my father is James George Korda son. I'm George change my father and just like me, this has bred in the business. >> George credits his father for the company's massive expansion in the Mid 80's. >> This summer we'll be producing millions of Coney Island senior hot. >> This up been Dunn's pun intended is all

thanks to automation. >> Automation is is really what transformed this company we went from packaging may be 10, 15 loaves of bread. A minute to 140 logs a minute. >> In 2001 after years or less a contest, the signature steamer pot was added to the product. It is a bit. >> Hot on bond that we formulated to be used at the Coney Island restaurants and Metro Detroit. Specifically this fund that we produce is in roughly 95% of all Coney Island restaurants. >> And it takes a lot to do to make all tho

se bonds. >> We're doing right now is where it all began. We're about to create 1600 found batch of hot dog flowers. 65 1%. You know that you've got you got your sugar. You got your oil, a bunch of a bunch of proprietary ingredients. Any minute roughly 1200 packages of Coney Island. Hot Dog. There you go. Get it. Haha. >> Over 14,000 bucks after mixing the dough gets cut into been sized portion. >> We're looking at 3 foot sheets we're just getting in and now they're going into a smaller divider

to be put into roughly 1.2, 5 on still ball. >> Next up, time to prove. >> After 60 minutes the dough has risen after about 10 minutes. Take time. Fully. Big top to bottom. That's prepared to cool. >> The bonds are almost ready. The products sliced, you know, after the coin can bear and then it's handled on top of each other to create a 12 pack a dozen bombs. The baskets are headed down to logistics and ready to be set up throughout. >> Then it's off the stores and Michigan's finest restaurant,

including American Coney Island. While the factory may have a lot of machinery, George has always been hands on. >> I work here every summer throughout high school and throughout college. Almost every position. And you really learn what hard work as as a kid to work in a bread factory now in its 110 degrees out. >> When Grandpa George started the company, he had fewer than 10 employees today. He got all those. >> And they sampled family job. >> John Grabauskas has worked with all 3 generations o

f the courts at 12 years old. He took a summer job washing bucket to make up on today. He's the plant leading Judy. >> It's like family. When you come to the business, everybody that's here. They feel like family to me. Everybody says hello to each other. Everybody likes each other. >> What's more than just bread and butter for the boys? >> It's really like about them to become the working for like your home. >> It's like a second family to me. We all work together and we you know, we get down i

n the dirt. You know, we change all kinds of work, Abbott's and we learn from each other and get the best we can. >> The longtime friends are proud keeping Detroit Coney tradition going strong. >> We all grew up right? Miracle Park, you know, baseball game. The new mom and dad ran their family when he's off to go. That's a part of pretty much everybody. So that is what's going to be a part of it there. >> Today, metropolitan running 16, 20 hours a day. >> The amount of products that we're sendin

g out each day from the first known as king out around one 30 in the morning till the final package at 10 at night that build cars and crime. >> As for the future, George's kids seem to care. It is of the >> A daughter Cecile in slalom ibram almost every Saturday actually tell me is that they enjoyed more than Disney World. And this is their favorite place on Earth. Just like what it was for me as a kid that age. >> It's that joy and the family legacy Jorge hopes will carry on for many years to

come. >> I absolutely love what we're doing here. I love our history. I never want to be that 3rd generation cliche. You know, I want to continue to grow up with my kids and my kids. Kids have them look back, family members and safe. Wow. That's incredible. Look at what you've done. >> Chili mustard on what happens if you're you're out. >> Minutes from downtown is Detroit's Brush Park neighborhood. Folks here are flocking to enjoy the good vibes. At this school Cody spot CMO may be wrongly you t

o, but loyal fans can't get enough of their chili mustard and and see and hope get. But unlike most diners in town here, the Kony, the sauce and everything else on the menu is powered by plans. >> My name is Pete. Look home. The owner of Chili Mustard Onions in Detroit, Michigan. >> You could say opening of the get Kony spot in the Cody Capital takes guts and grit. And that's exactly what this family is made up. >> I don't follow any rules. I follow the important ones, but I don't do what everyb

ody else does. >> Pete and his wife Shelly, along with their daughter, Darla watching CMO in 2018. It's the first and only all Meagan Coney spot in Detroit. >> I would say my wife gave me the biggest kick in the b*** to go be and we did. >> I had a vision that we were going to open a vacant Coney Island and I told him that. And he told me I was out of my mind. >> The shelling have enjoyed many a traditional coming as lifelong Detroit residents. >> When so when I got married, she said, tell me al

l the time that I was, you know, in a restaurant, it wasn't being or a strong. And I said I'm not. So I asked her why she does movement the restaurant. She said you can never heard an animal or so. I'm and I want you're so right now the family's been vegan for over 10 years. It not only save my life going to be in and saved my life by doing something I love. I got to do something. I love every single day with the people I love before entering the restaurant business. He worked in the auto indust

ry just like his dad and he's granted when I was an automotive design a horribly, I smoke cigarettes, drank a lot. It was just kind of the norm. That field that was really in my blood. But it wasn't in my soul. Cooking was in my soul peach. True passion coming from spending time with family in the kitchen. We lived really close to my grandparents and what was in my soul was food. I cook with my grandma was all the time. My grandma, my mom's mom really should have open restaurant and I feel like

I'm living that dream through her. >> That dream now possible with the next generation. So darlie's our manager and she takes care of the customers so well scene, the woman that she is. >> We're so proud of her and my wife and I we've been through so much with partners and crime partners in life, partners in love and partners in creating home away from home for every test I created CMO the interior to reflect like my basement or my living where you can come over and eat at my house. Everybody's

welcome in my home. >> Every day somebody wants to go tell him how fabulous this places and how blown away. >> Since it first opened, CMA has been delighting be good and not to live with their take on how those smuggled in ship. >> The amount of love and emotion, but it to the every right to tell them never heavy move. I was really good. This case is so similar to what has been a regular putting island. You know, it's hard to come by something that's like so close to like a childhood favorite. >

> Of course, I had to see if this can we truly lived up to the hype? Yeah, that's an interesting to you. Welcome my kitchen. And this is really cool. We've heard all about this. You're used to something that is neat. Yeah, you know, getting them to try. >> Something that doesn't point to what they think. It's a >> For me, I let my food speak. I put something out there on a plate that is incredible. Happens to be in that that changes minds and hearts. And you know that it's incredible. >> I see y

our your your wife and your daughters. And yet there are they taste testers all off. >> My wife or Syria. That's why it is. Our will be married 30 years. This year's graduation. Thank you. >> Let's make some big and that's do that. The the hot dog and what kind of protein is that? It's a pea and soy protein and this is your show was now what's the protein in here? This up on a crumble all playing beyond from. >> A lot of Kony places are hush hush about their chilly but he was willing to dish a l

ittle. How do you make your chilly? >> I use a blend of spices, salt, pepper, garlic, onion and a few other things that are. >> Top secret when to throw that in our water. Okay. >> That's the hero right there, right? This place is the hero. >> The chiles brought to a boil then thickened with potato starch. It was time to try my first big income. That's a healthy label. >> It is a lead to a little more than wow. A lot of onions. >> And they are to the shot. He has really good, especially that you

thank you. How long did you have to work on the chilly rest? >> You know, I hit it right on the head when we first want to be a and then I didn't write it down. Haha, so that it took me about a year after that to really nail it down. >> But even with a winning recipe times have been tough for Seattle. What was the pandemic like for you guys? >> It is extremely hard and we're still struggling and fighting. And, you know, there's no quit in us. But it's been tough. Yeah, cause a future point. I r

eally don't know where we're trying. We're working every day, but I don't know. You really do. >> It's based on the taste of that your futures, right, Mike, thank you so much. That is good. Thanks. Wow. The history behind Detroit's Coney Dog is truly an all American tale from the Greek immigrants who filed the day to a mash-up of traditional flavors with a boardwalk state. And now there's a whole generation of locals who are ensuring that this regional hot dog is here to stay >> Good. Wednesday

morning. Donald Trump winning big on Super Tuesday. November rematch all but set in Stone. Good morning. It is March 6. This is today