Guy Fieri Eats a 10-OZ. MEATBALL & Chicken Parm in Utah | Diners, Drive-Ins and Dives | Food Network

So I'm here in Salt Lake City, Utah right on Main Street about four blocks from State Capitol to check out a joint where an East Coast Transplant slash snowboarder slash bartender is opened up a joint where he's serving his grandma's recipes. This is Maxwell's East Coast eatery Four cheese ravioli in the window Donnie Brasco with meatballs scale of 1 to 10. I would rate this place at 11 It's got that home-style cooking to it Flavors Jersey born Stephen Maxwell started serving when he opened in 2008. How'd you get here? I went to Park City and planned on bartending for a winter and I just never left. That was it. That was it How good is this Italian? I don't know what's going on here But it's an infusion of good stuff that I love and I just want to get more of it Billy cheese steak lasagna, yo chicken parm in the window love the chicken parm big thick pieces of white chicken There's nothing like it in the state of Utah, that's because the sauce that kicks it off is no Utah native What are we making today? We're making my mom's gravy who my mom's my grandmother I don't see it everywhere else, but New Jersey see people call tomato sauce on Sunday. It's called gravy. All right, let's hit it We're gonna saute a little olive oil with fresh onion roasted garlic. Okay, we're just gonna add our San Marzano tomatoes Are you gonna marry these back and forth to rinse them out? I'll do the real deal It's all the cans are washed out Some paste now now we're gonna add our dry ingredients sugar salt pepper dry parsley dry parsley And the motherload of basil fresh basil How long we let this cook six to eight hours and when this reduces down we're gonna hit it with an immersion blender exactly So tell me what makes great chicken parmesan We use panko breadcrumbs instead of just regular Italian breadcrumbs, okay It's a little bit lighter gonna keep the chicken a little bit crispier. So this is a Milanese breast So you cut the breast down? Are you pounding these first? We are gonna pound them awesome lightly Max you know the old concept wet hand dry hand. Yes avoid Frankenstein fingers Is that right? Where'd you get that? That's what we call in my family. Oh, really? Yeah What we'll do is we'll brown it off both sides We'll put it onto a tin and we'll cover it with mozzarella provolone mixture and then we'll bake it off in the oven melt it up Put a little bit of my mom's gravy in a pan Take our homemade fettuccine down into the water. Give it a little stir spit stick. Okay, sauce is hot drain our pasta. Whoa Check the farms out Then we'll plate it up and next time in Salt Lake City. Come on down for the lumberjack special Dude the top of some cheese finish with a little parsley. There you go. Please put on my muumuu This is how your grandma would make when you're a kid. This is how she made The slow-cooked gravy homemade pasta chicken parm Thick breading melted cheese, but that's about as real deal as you're gonna get it, man Nicely done It's great food hearty all the recipes basically come from your childhood. Yes back to my grandma See you back to your grandma's house Her restaurant was open in the 30s in the 40s But it was the front of their house like a lot of immigrants all of us all the kids learned how to roll Pasta make raviolis gnocchi and grandma's recipe for a man-sized meatball Spaghetti 10 ounce meatball. I'm a little bit intimidated by that meatball Making a 10 ounce meatball a what 10 ounce meatball starts at 12 cooks down to 10 That's how your grandmother used to make it. No, she made me make the little tiny ones But I'd always want to make a big one. All right, let's get into this. All right Pepper parsley, it's crushed red kosher salt oregano basil finish it off with Parmesan cheese So all the dry comes together right sitting over here. We have 80 20 ground and Italian sausage, right? Okay, start by adding our eggs Drop our dry Worcestershire a little water for moisture Okay, fresh bread comes and we're mixing this all up like a gigantic tartar salad Okay. Now, how good are you at grabbing the 12 ounces of meat takes years of practice. I bet it does Hang on How close do you think you are? I'm pretty close going for 12 ounces Where we at 10, that's not 10. You're looking down at it. That's 12 That's not look over there pretty bird I gotta go after that 12 could be a bit heavy though, let's say Camera shows it at 12. You know what? I'll be here all week Okay, so the meatballs cook off in the oven didn't get dropped in mama sauce We're gonna serve them today with spaghetti Parmesan finish with a little parsnip. Come on down to Maxwell's. We got meatballs aside. Yeah It's got great flavor it's very rich Love the Italian sausage It's everything you want in an old-school Italian meatball Max excellent job, bro. I Always leave satisfied and probably with the to-go box, too You really have brought all the pieces and all the components together and you're delivering these folks here in Salt Lake City a real experience I'm nicely done