House of Blues Party

Hey, y'all

Tonight on Paula's Party, it's Paula's House of Blues. Clay Akin is going to be hitting a high note

with a blue corn-crusted black bass. I'm Akin to start baking. There you go

And the ace of cakes, Duck Goldman, is showing us his blue velvet cake

How about that? Grammy winner Dionne Warwick gets a taste of blueberry creme brulee

And a sneak peek at my new restaurant deep in the heart

in the heart of blues country. So let's get ready and let's party

Hello! How are you? Welcome to the party

Wow! Y'all are stunning in your shades. Y'all, tonight's party is all about House of Blues, baby

I love the blues. And to kick off our party, my first guest, y'all, has gone double platinum

He has won two American Music Awards, three Billboard Awards, and who can forget when this young Southern boy took American Idol by storm, y'all, in the second season

Y'all, please welcome Clay Aiken. So, Clay, I've got so much to talk to you about

I totally did not see the first season of Idol. Okay. But the second season, someone said, there's a great new show on

So for the second season, I tuned in. I was totally, totally addicted

Of course. I have watched your career. Well, thank you. Y'all, he's doing Broadway now

He's in Spamalot. Are you loving that? I had a great time, actually

And it was something that I never thought I'd want to do. When we did it, it was one of the most fun things I've ever done

That's great. I want to know, as America wants to know. Oh, really

What is Simon really like? He's not that bad. He's okay. He thinks his opinion matters more than it really does

But don't we all sometimes? You know, I adore Simon. He's got the fortitude to say what a lot of us are thinking

Everybody, you know, it's usually what he says. Everybody's thinking, oh, yeah, I just couldn't say that

Everybody usually agrees with Simon most of the time, Unless he calls me horrible, in which case, you know

Well, he was pretty good to you, Whitney. Well, you know, we all went through our, you know, we had our moments

He and I, no. So what made you try out for Idol

I, one of the parents of one of the kids I was working with had seen the show

And they kept nagging and saying, oh, you got to try out, you got to try out. And I went and tried out in Charlotte and got cut

You did? Yeah, I did. I got cut and I was like, I'm not going to get cut on the first day

Come on. So I got stubborn. I went to Atlanta the next week and tried it out again. So it took you two cities

It took me two cities. And then once I made it on the show, I got cut again

Why did you get cut the first go-around? I don't know. They're crazy. You know what

That's what I like about you. You're very... I'm a smart aleck

You're a very humble young man. You know, I'm going to teach you how to cook

I need to learn something. Because you're living up here in New York. You have got all this availability for good, fresh fish

So I'm going to teach you how to make a dish that's going to make you feel like you're back in North Carolina with Mama

I need that. So we're going to cook for you a blue corn crusted black bass

Now, I have got some black sea bass right here. What are you putting on it

I'm putting my house seasoning, which is salt, pepper, and garlic powder

And we're going to season them up good. Yeah, go ahead. Don't be afraid to touch it

This part I can do. You can. And rub it in. Okay

I teach all the young men that don't know how to cook to rub their meat

Don't be frightened of your meat. All right, that's enough. Now it's time to start rubbing, baby

Feeling a little uncomfortable. You are. What channel is this on again? We're on it right

Oh, then we're set. So let me ask you something. If you had the opportunity to go out and hand pick, okay, stick yours down in there, too

See, I told you I don't know how to do this. Gently

Gently do it. Well, here, one second. Never mind. I'll leave that alone

All right, we're just going to dust this in flour. We've got some buttermilk right here

We're going to put our buttermilk in this pan. and we're going to take it

and we're going to just bathe it in that buttermilk. All right, so we're going to take our fish from the buttermilk

and we're going to dip it in those blue tortilla chips. Is that what that is, all crushed up

Yeah, this is all crushed up. So we're going to stick it in here. You can just grind the blue corn tortillas in a food processor

to make those crumbs. And we're going to have to take a quick break, Clay

But when we come back, we're going to ease this into our frying pan

And you're going to wonder why it took you so dadgum long to come see Mama Paula

We'll see y'all back in a minute. Next, more blue corn-crusted black bath with Clay Aiken, y'all

You're cooking, honey. I am. Cooking with Paula. And later, Ace of Cakes with a delicious Blue Velvet Surprise

So Paula's over there getting the candy. I'm going to take over now. I'm taking over

You were over there doing something else. It's my show now. What are we talking about? Hi, welcome back

Take it away, Clay. Welcome back. We're still working on our blue-crusted... Oh, sorry. No, I was checking out the blue jelly beans

Blue jelly beans. Yes. I love jelly beans. What flavor would that be? I don't know

May I? What is it? It blueberry It so good Well come on over here and let cook this blue fish Y today is all about the blues

All of our dishes are blue today. We're making black bass with a blue tortilla crust

We've got us a little oil in our pan. Now, we're just going to slip our black bass fillets right in there

Oh, that's dangerous. What if it spits on me or something? Gently, not like the flour

Got it. Perfect. Set. Okay. Now we're going to make a sauce for our fish

We're going to make a blueberry sauce. So we're going to turn on our stove

Now I'm going to let you do this. Did you see that fire jump up? It's not going to hurt you, honey

Okay. All right. Now we're going to take half a stick of butter

Okay. So you want me to cut that? Yes, I would like for you to cut that, and I'm going to cut our fish up

I don't want to cook it too fast because this has got blue tortilla crust on it, which is already dark

So I don't want it to look burned. So do I put the butter in here

Yes, put that half a stick of butter in the pan gently. Gently

I did gently. Yes, you did. Okay. And while we're letting that melt, I want you to tell me about your new album

Oh, right. We put an album out. On my way here. Yes, on my way here. It's the first album of all new stuff that we've put out in a number of years

It's all. Add your sugar, honey. Add the whole thing. Yes. How much is this? Probably a third of a cup

Okay. We're just going to kind of eyeball it. And we've. Get your spatula. Got it

Stir it in there. Stir it up. You're cooking, honey. I am

Cooking with Paula. Here we go. Yes. And what's that? I've got some red wine vinegar

Woo. Okay. And we're just going to put that in there. So just kind of stir that until it dissolves

I'm going to check on our fish. So keep telling us about your album. It's songs

We found a song called On My Way Here, which kind of talks about the things that people learn in their lives as they're growing up

You know, different lessons. About the journey. Yep. And so we decided to make the whole album about that

So all the songs on the album kind of speak about things that I might have learned in the past five years since Idol or things that people learn as they're aging and getting, you know, as they're maturing and finding out who they are

Do you ever write? Sure. I'm not a big songwriter. I kind of feel like you leave that to the experts, like you do the cooking, I'll do the singing, you know what I mean

We'll let the songwriters do the writing. I did write the lyrics to one song on this album

We decided we'd find songs that were... Careful now, Paula. You very carefully

We decided we'd find songs that sounded right for me instead of trying to find songs that people thought were great songs and then trying to get me to sing them

So I'm going to turn this up even a little bit more. I'm going to toss in our fresh blueberries

Just whole like that? Just whole. Just a whole blueberry. And we're going to reduce this just for a second

In fact, I'm going to turn it up on high, high, high. What is reducing mean

Going down. Well, yeah, but what's going to reduce? I'm not the only one up here with just a pretty face

So are the blueberries going to get smaller or something? I don't understand

Well, yeah, they'll shrivel up a little bit. Okay. All right, so listen, your fish is almost ready

I have got for us as a side dish, Clay, blue potatoes au gratin

Oh, wow. Yeah, go ahead and dip us up a serving of that. Okay

Okay, here we go. I wasn't going to use that plate at all

Here, let's trade. Oh, I'm sorry. Oh. There you go. There you go

Are we on a diet? Oh. Apparently, we are. That'll be mine, then

Hold on. I'll give you the whole pan if you want it. I'll give you the whole pan if you want it

Now, I know you aren't talking about my accent. You've got an accent

I don't have an accent compared to you. Really? No. Who do you think has a thicker accent, me or her

Who has a bigger accent? Hey! I think you just got whooped

Did I win or lose? It's hard to figure out. I think it, I don't want to lose it, you know

No, you never want to lose it. And I don't want to. Oh, yeah, I brought something for you, actually, too

You have me a surprise? Yeah, I do. I brought some, you know, you're going to get your, when you go and get your syndicated talk show

I'm going to get, I'm going to steal your cooking show after you teach me how to do it

And we're going to call it Bacon with Aiken. Bacon with Aiken. I brought you an apron

I'm Aiken to start baking. There you go. Oh, I love it

I love it. All right, here we go, honey. See, if you had had that on earlier, you wouldn't have gotten the flour on you

when I threw it around. All right. Pick up your plate, honey. Or not pick it up

Either way, you can leave it sitting right there. And let's dig in

Tell me what you think. Oh, wow. That's really good. Now who's doing what with purpose

It is very good. I'm trying to get the blueberries off your chin. Clay, I want to thank you for coming today

Well, thank you very much. It was so exciting getting to meet you, And I'm sure all my friends enjoyed you being here as well

And we're all looking forward to your new album. On My Way Here

On Your Way Here. We'll be back in a minute. It's booze night

That was good. Nice, nice. Next, Blue Velvet Cake with the Ace of Cakes

And look, y'all. And later, singing superstar Dionne Warwick and Blueberry Creme Brulee

French Cooking Blues Band, y'all. They're fabulous, aren't they? I adore the blues

I adore the blues. And that's what tonight's party is all about

We're the House of Blues. And my next guest, y'all, is a fabulous star on Food Network

He is the ace of cakes. And he has created cakes, y'all, for the biggest movies and Broadway shows ever

He's truly an artist. Y'all, please welcome my friend, Duff Goldman. Come on out, Duff

Oh, my goodness. Look at this, y'all. Oh, my goodness. I don't roll empty-handed

How you doing? Listen, y'all. Duck knows how to make a fat girl happy What a cake You like it I adore it And you can play it I can play it and I can eat it

You can't really hear it so well, but can you hear it

A little bit? Huh? How about that? Stop! Isn't that awesome? it's rolled fondant

modeling chocolate instead of red velvet it's blue velvet we got a blue cake

you want to see you know I want to see I'm watching you

you sure do have long eyelashes do you get yours from the same place I get mine

all natural see this what's that That's what's holding the cake up

Oh, see, I thought it was a solid piece of cake. Not the whole thing is cake. Well, see, I didn't know that

You got, like, tension on the strings. I am not the piece of cakes

I wouldn't know that. Here, here's a bigger piece. Oh, this is plenty big enough, honey

For you? Come on. I resemble that remark. Is it good? Oh, my gracious

You like it? Yes, I like it. I told you it's fresh. That was deeper

I can't believe I'm destroying this thing. I can't either. It should be in a museum

Look at that. Oh, my goodness. It's so good, y'all. And it's moist

It's moist? Yeah, I've always heard, you know. Oh, thank you. Oh, thank you

Go to town. We have no manners here. Come on over here

Do you want to learn how to make blue velvet? I want you to... Yes

So we are making... I've never made blue velvet. Really? I've worn it

You've made... Now, we have to cream the butter and sugar. Why don't you use an electric mixer for that

Because it's a good workout. Y'all don't use cake mixes on Ace of Cakes

Cake mixes? I was being funny. Would you use a cake mix

Yes, I would. I'll be glad to help you now, Duff. All right

In anything you need. Why don't you start with putting all the liquids together

So we've got vanilla, eggs, blue food coloring. Okay. All right. Into that bowl

What is this, a little water? That's vinegar. You want me to just put them in this bowl? Just put them in that bowl

All right. So what is that, buttermilk? That's buttermilk, which also contains acid, just like vinegar

Yes. Not the kind of acid. Vanilla. We use on our show

What kind of acid do y'all use? Cream of tartar. Cream of tartar

It's tartar. Cream of tartar. Cream of tartar. Look at that beautiful color blue, Duff

Oh, look how nice. And what is this? Cocoa? But you don't want me to add that yet, do you

Until it dries. You want me to put it in there? Okay. So, you know what

What? What? How did you get into the cake-making business? What bug bit you, honey

I was a graffiti artist. Really? Yeah. You mean you're the one that's gone all over town writing stuff on these walls

Who paid you? Nobody. That's why I got into cake-making, because I wasn't getting paid very much

and I was getting arrested way too much. You were getting arrested? Yeah

So you are really artistic. Well, I mean, I can't say that I'm artistic, but all right, yes, I'm artistic

Look at that guitar, honey. Of course you're artistic. Thank you. So do you have fun doing your show

We have a really good time making this show. It's a lot of fun because it's like, okay, you're hanging out, you're doing what you do

and all of a sudden... Beat that while you're hanging out, please

Give me some liquid. Oh! It's getting a little dry. Should I stir this first

No, don't worry about it. I'll stir. All right, and we have to be careful because I don't want to blow you up

I don't want to blow up your blouse. And I don't want you to blow me up either

Yes. Oh, that blue is just beautiful. Look at how blue. It's like Smurfs puree

It is like a... It is, dog. Listen, we got to press that old pause button, and that'll give you time to beat up the blue cake

Y'all don't go anywhere. I'm here with the king of the network, old Doug from Ace of Cakes, y'all

Next, we're finishing up our blue velvet cake. Go, go, go, go, go, go

And later, it's a trip to my brand new Mississippi eating place, y'all

Y'all, welcome back. We're here in the studio tonight having a great party

It's all about the blues. And look, y'all, I ate Duff's blue cake

Okay. So where were we, Duff? We got our cake mix in the pan

A beautiful color blue, y'all. Our cake batter. Now, we're going to bake it at 350 for 25 minutes

Now, to make a sensational cake like that, Duff, would you make it in, like, regular pans

Straight up regular pans. And then you just carve it out? Can I come to your shop

Yeah. I was so going to watch you bake one of these crazy cakes

What's the craziest cake you've ever made? A five-foot by four-foot by three-foot-high model of Hogwarts Castle for the premiere of the last..

Hogwarts Castle? Harry Potter. And we drove it across country in an RV

No, and it all stayed together? Uh-huh. No quick slam on brakes or anything

Well, let me ask you this. How in the world did Food Network discover you, and what are we doing next

Well, what should I answer first? Well, I tell you what. Tell me how you got that show, and you'd be icing, too

I was doing a spoof of a cooking show for a live audience in Baltimore

And now how did you get that job? I just, we started doing it just for fun

We did it in a warehouse, and somebody videotaped the show, which they shouldn't have because it wasn't a family show, if you know what I'm saying

Oh, it wasn't. So, okay, you want to get enough frosting on there

That's very good frosting. This is a cream cheese icing. It's delicious stuff

You want me to go? What do you got? Come on, some more. That's not all you put. No, that's all you got to put because if you put too much, then the cake settles too much

and then you get all these ridges. So? And it doesn't look nice. Now, if you're cooking at home, and I'll show you

All right, check this out. Yeah, I put a lot of ice in there. Now, you know, the home cook, just slap it on there. Yes

Just get as much frosting as you want, because everybody loves frosting

I love cream cheese icing. Now you start from the top let it fall over and just keep slapping it on right Mm Now this you could do with a butter knife You know I just never had a lot of tools in the kitchen y

I mean, I was doing good to have a spatula and, you know, just the very basics

Okay. So I just made do with whatever I had. That's the thing is, like, when I started, I started it in my apartment

Did you? I was decorating cakes on my coffee table. It was insane

Duff. Now, where is my bench scraper? Check this out. This is how we do it

Yes. Bench scraper. I have one of those. You gotta have one. It's gonna come off, Duff

It's okay if it comes off. No, I'm talking about off your wheel. You won't have to come off the wheel

So now you want to pull in. Always in, never out. In

Wait. How many days does it take to make that guitar cake

That guitar there took two guys three days. So that was about 60, 65 hours

Now, you want to do a quick fondant? I would love to. All right, let's do it. This has a protein structure

Oh, so it's good for us? Well, no, but you have to knead it, but you can't over-knead it

If you over-knead it, you break that protein structure down. Protein is in a chain

It's like Play-Doh, it feels like, Duff. It kind of tastes like Play-Doh, too. It sure does

Have a little bite. Did you ever play with Play-Doh? Tastes like Play-Doh? Yeah. Doesn't it smell like..

I have a penchant for throwing food. Oh, I do, too! We were made for each other, Duff

Where's my cornstarch? Oh, this is like ironing. Cornstarch keeps the fondant from sticking Uh-huh Cornstarch

Rolling pin, quick Stat Run, Paula, run Look at you go, Duff

Look, Duff, look Look I'm going, look at that Go, Duff, go

Go, go, go, go, go, go, go All right

Go, Doug. You want my butter knife? No. Pizza cutter. Look at that

All right, now we're going to take this pizza cutter. Just cut it around there

Keep cutting, keep cutting. I'm cutting, I'm cutting, I'm cutting, you bossy little tailbone

He is so bossy. Look at that. Now watch this. Uh-oh, I came up a little high in places

That's okay, because we're going to cover that. Oh, good. Now, here's a trick

One piping bag to another. You ready? Yes. Stick it in. Uh-huh

Why are you doing that? So this kept it moist. Uh-huh. This will give us a nice tip

Oh. Aren't you want me to bring our cake to that thing? No, I want you to bring that cake to this thing

Okay. Angry young man. Oh, I am. All right. So we got pink frosting

Uh-huh. You want me to spin? Squeeze and pull. Squeeze and pull

Squeeze and pull. Squeeze and pull. Squeeze and pull. We'll see y'all back in just a minute

Next, a sweet little surprise for singing superstar Dionne Warwick. Hey, y'all, welcome back

Paula's party is all about the House of Blues tonight. And are y'all having fun or what

And I'm so excited for y'all to be able to be in the presence of our next guest

Y'all, this woman is a five-time Grammy winner. Her career has spanned over 50 years

It's hard to believe when you look at her. She is truly a musical icon, y'all

Please welcome Dionne Warwick. Hello

Hello, my dear. How are you? I'm great. I'm great now that you're here

Do you cook, Dionne? Yes, I do. You do? Uh-huh. You like to cook

I like to eat. You know, that's what started me on my road of cooking

I realized I like to eat. And for such a sweet woman, we've got a sweet recipe, a blueberry creme brulee tart

Do you ever make tarts? No. They're so easy, Dion. Okay. You know, I'm not one to make a lot of pie crust and all because, you know, they just can be challenging

Yes, it can. So what I'm going to get you to do is put that stick of butter

The entire stick. The entire stick, honey. The whole thing. The whole thing

There you go. Into our food processor, we've got a little bit of sour cream

That's probably two or three tablespoons. Okay. And then we've got some all-purpose flour, and we're just going to dump that in there

You smell so good. Thank you. It's called Dion. Oh! Does that mean that's just your natural scent, or is it a..

No, no. It's my fragrance. She smells delicious, y'all. Thank you. All right, now just put your flower in

You want to smell her? Come on up and smell her. That smell good

Nice, isn't it? Okay. All right, now we're just going to put our top on

And we're going to... This can be the challenging part. Yeah, but I'm going to move up here

I've had experience with one of these. Oh, have you? Yeah. Well, me and electrical equipment

I'm just moving out of the way a bit. You stand back. I'll take the heat, honey. Look how that is

That's it. So while we're waiting on that to beat, there's so many things that I want to talk to you about

Like, how did you get your big break? Well, I did background work and demonstration records in the very beginning

Yes, beating up there. Getting across there. It made a bomb. Yes, it did

All right. So you started doing background work and demonstration records. When you say background work, you mean singing backup for all

Recording on a chair. Oh, dear. There we go. Yeah. You know, those oohs and aahs and that

Yeah, yeah, y'all here on records. Uh-huh, uh-huh. Uh-huh. And then I did demonstration records

And demonstration record is simply they wrote a song. I would sing it

They would send it to another recording artist just to show them how they wanted a song

You are kidding. No. So rather than you singing it, they would send it to somebody else

But you know what? It was okay basically because I was in college

So it helped to pay tuitions and books and all that good stuff. So I enjoy it every single second

In fact, sometimes I wish I was still doing it. Oh, really? All right

Now, I want you to feel this pastry dough. It feels so good

Feel the way it feels. Sounds nice. Isn't that nice? All right

Now, we're going to put it in our tart pan, and you might want to just take your little pretty little fingers

and, like, kind of dip them just like this because we're going to just take it and spread it into our tart pan

and we're going to bring it up the side. This I can do. I think your work with Burt Bacharach, I think y'all were geniuses

Oh, thank you. The music was very genius. We got a lot of finger marks in it

You know, that's all right. You've got long fingernails, so I'll kind of come in here and help you just push it around

because I've got like nubs for fingernails. You know, I've also heard that you had a great honor bestowed on you

and that was your elementary school. Oh, yes. Rename it. They renamed it

They renamed my elementary school. I went to a school in East Orange, New Jersey

You're a Jersey girl! I've got a surprise for you, Dionne. You did

Look over at the monitor. Okay. Oh, there it is. That's my school

Hello, Ms. Warwick. My name is Arthur McClendon, and we are the third and fourth grade students

of Deion Warren Institute of Economics and Entrepreneurship in East Orange, New Jersey

And we just wanted to say thank you for doing so much for our school

Hope you have fun cooking with Paula. Thank you, Deion and Suarez

Yay! Thank you for inviting me. Thank you. Okay, before we surprise Deion

I forgot to tell everybody that we would bake off our crust

in a 375-degree oven for 20 minutes, y'all. We had a swap ready, and I covered the bottom with a blueberry jam

So now we're going to make the cream part, Dion. We have got our cream here, and we've got four egg yolks over here

and we've beaten them. So we're just going to temper our scalded cream into our egg yolks

Do you want to beat or pour? I'll pour. Okay So while I doing this you can just slowly add a little bit more of that hot cream The reason we don want to add the cream to that is because you know it could turn it into scrambled eggs

I know. So we want to do this slowly. Now, it's my understanding that you've got a new album coming out

Yes, I have. It's out, as a matter of fact. Oh, it is? It's a gospel CD

Oh. titled Why We Sing, and I'm so very proud of it

And you're going to give a CD to everybody in the audience? Yep. Isn't that fabulous

Oh, that's wonderful. That's wonderful. And we're going to pour this, Dionne, over our jam

and we're going to put this in the oven, y'all, and we're going to turn our oven down

and we're going to cook it for about 40 minutes. and it's going to make a wonderful custard

Whoa. We just made it. Okie doke. So we're going to put this over here

This is what it's going to look like. Oh, it's beautiful. After we baked it

That was wonderful. So now, y'all, we're just going to top this with sugar

You can use brown sugar, you know, or you can use a white sugar

and we just want to make sure, you know, even that sugar out all over that tart

because we're going to caramelize that sugar. I'm really going to have her jumping with this one, y'all

Don't be scared. Go for it, girl. Okay. Now, while I'm doing this. Yes

Dionne, you're making me nervous. No, no, no, no. Don't be nervous. You know what you're doing

You do do this at home, though. Oh, yeah, sometimes. I'm certain

Sometimes. We do it every day at the restaurant. Oh, well, almost there

We're almost there. So here we go. I think you did it

All right. Look-a-there. Whoo! Now, I've got some sugared blueberries that I'm just going to toss on here

because I want you to know what you're eating, that whatever this is, you can pretty much bet that the flavor has blueberries in it

I'm sure. All right, now, because it's a tart pan, we're able to just pop that out just like that

Oops, I broke it just like that. And I'm going to come in here and cut you a slice

What's up with the yes? Oh, my goodness. Look at this. It's pudding

Thank you for pointing that out, Dion. All right honey there you go That the ugliest creme brulee I ever made You know what My grandmother used to say the uglier it is the better it going to taste You know what I so agree with your grandmother

There's nothing that tastes better than an ugly cake. Do you like it

Mm-hmm. You're done good. Done good. Yeah, I got it. I got it

Mmm. Wow, that's so good. The amazing Dionne Warwick. Up next, a sneak peek at my brand new restaurant

deep in the heart of Blues Country. Hey, y'all, welcome back

Paula's party is all about the House of Blues tonight, and I'm here in Tunica, Mississippi

at the grand opening of my brand new restaurant at Harris Casino

So y'all come on in and have a look around with me. It's fabulous

Put some salt in your mouth. Y'all believe it or not, this place took over a year and a half to build

And the first time I saw it, it was overwhelming. Welcome everybody to the grand opening of the Paula Deen Buffet

We kicked off the opening y'all with a ribbon cutting and a party

Everyone from the guest right on down to the staff just had a blast

And Paul Dean is the hostess with the masters. Where's my whole page

Probably one of the best parts of this restaurant is that I got to honor my family members with their own special stations

I'm Little Jack's Big Daddy. I'm Jamie Dean. And this area of the restaurant was named for my son

And he loves sweets. When we walked through here today and I saw his name up there, I immediately got tears in my eyes

I can't tell you how it made me feel to just to think that he's a part of this

He's 21 months old. It took me a lot longer to get into the restaurant business

You want a jelly bean? Okay, Jack, so down here we've got chocolate-covered pretzels

I think Jack and I are going to hold down to the desserts. Why don't you go over to Lady and Sons and check in with Bobby

Thanks, Jamie. Jack's Corner is really looking good. Well, y'all, this is 102 West Conger Street in Savannah, Georgia

It sits at the Lady and Sons restaurant. But they've recreated the Lady and Sons nicely here

Right over here is the buffet. In fact, I think I'm going to fix myself a plate and do a little quality control

So, a little bit of butter beans. Y'all know how to do this over here in Mississippi

Yes, she gave us a recipe. Never did that for me. Let's see, a little chicken

This is looking good. This smells like home, too. Down home cooking. Choo-choo

All right. This looks and smells so good. Let's go see if it's as good as mom's

And while I'm doing that, y'all go check in on Uncle Bubba. Hey y Uncle Bubba here in Tunica Mississippi Can you believe it I got my very own oyster house and I grilling my chargrilled oysters Let me show you what we got on this buffet tonight

We got some fried catfish and hush puppies. Crab cakes, and you can't live in the south without having some fried dill pickles

You know what guys? I gotta go. I'm fixing to go to blackjack tables. Bye

Y'all, look who's behind a serving counter. Welcome to Captain Michael's Smokehouse

Captain Michael! Can I help you with something? Absolutely. One of my favorites is a brisket, the wet ribs, or the dive ball

Oh, Michael, barbecue pork chops, y'all. You see why I'm such a happy girl

That's my hug. Bye. Bye, Captain. Y'all, come on, and let's go to the final station

station and this is the station that could bring me to tears and make me weep and that would be

granny paul's garden grandmother paul was a matriarch of our family she taught us so many

values um especially the values that good cooking can bring i've been waiting on you

I told you to never get here to my station. It's none other than my Aunt Peggy

I want you to come over here and help make this black eyed peas salad

Oh, okay. Like your grandmother makes. You want me to come back there with you

Right over here. Okey-doke. So Aunt Peggy's got me back here, and she's going to show us how to make this black eyed peas salad that Granny used to make

So she's starting with three quarters of a cup of oil. All right, Aunt Peggy

And one fourth a cup of sugar. Okay. And one-fourth of a cup of boxin' vinegar

You want to just whisk it together. Great. And then over here, we've got canned black-eyed peas, y'all

Next bell pepper. Uh-huh. Green onions. And then your tomatoes. Tomatoes. Red bell pepper

Red bell peppers. And look at that. This salad is coming together. Parsley

Great. And something that Aunt Peggy always insists on is that parsley, because it makes it pretty

That is thyme and oregano. Okay. Okay. So you mix your dressing on it

Okay. Is this mine or yours? That's yours. Okay. And this is yours, and here's our forks

Great. I just only wish Peggy that Grandma Paul was here. Mmm. Mmm

Isn't that wonderful? So, so sweet. To die for. And crispy. Love and best dishes to you from Cunaco, Mississippi. Wonderful

Cheers to you. Mmm! See ya, auntie. See ya at the next party