Up next in 10
Meet Austin Dalton - Paula's friend Austin is joining her from Tennessee and bringing with him his Grainger county tomatoes to make some great recipes together!
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0:00
- Y'all, I wanna introduce y'all
0:03
to a precious young man that I met.
0:08
His name is Austin Dalton.
0:10
(crew member coughing)
0:11
Sounds like a rhyme, doesn't it, kinda?
0:13
Austin Dalton. - Yeah, it's a good one.
0:15
Good rhyme. - Yes.
0:17
And keep
0:21
my mind right now, Austin.
0:25
You contacted Eddie because you wanted to interview me
0:30
when I was at Pigeon Forge for a book signing
0:33
and an event at Paula Deen's Lumberjack Feud.
0:37
- Yeah. Yes, ma'am.
0:39
Or at your restaurant, actually.
0:40
- Mm-hm. Yes.
0:43
Was that the first time we had met?
0:45
- That is not the first time we had met.
0:46
- Oh!
0:47
When was the first time we met?
0:49
- So when I, (laughs)
0:51
when I was a little kid,
0:54
couldn't even see over this counter,
0:55
I grew up watching all over here on our TV,
0:58
even skipped several Halloweens to stay at home
1:00
and watch your Halloween specials.
1:03
And I would always pretend, you know,
1:04
that I was there cooking with Paula Deen.
1:06
And my sister would stand up on the countertops
1:08
and she'd sit there and bill me, we'd take pictures.
1:11
I think I did a whole photo shoot of holding pans
1:13
and everything like that outside.
1:14
It was wonderful. (Paula laughing)
1:15
And so I had begged my grandparents,
1:18
I had found out you were doing a book signing
1:20
over at one of the casinos.
1:21
And of course, I'm not old enough to go to a casino yet,
1:23
but I knew I could go- - Uh-huh.
1:24
- To your restaurant over there.
1:25
- Uh-huh. - So I begged them
1:27
and begged them.
1:27
And they took me. - 'Cause I would've been
1:29
in the restaurant, right?
1:30
- You were in the restaurant.
1:31
- Right, I wouldn't have been in the casino.
1:32
- And I remember when I walked up,
1:34
I was so just, I call it starstruck.
1:36
I mean, I couldn't even talk to you
1:37
'cause I was just shaking.
1:38
I was so excited to see you.
1:40
And so fast forward after that,
1:42
you had announced that you were coming to Pigeon Forge
1:45
to do a restaurant there as well.
1:48
And you were gonna do some live shows.
1:49
And before the live shows happened,
1:51
you would open up a Gatlinburg store
1:53
up there in Gatlinburg. - That's right.
1:55
- And me and my grandmother,
1:56
I had found out the day before, that you were coming
1:58
or might be coming and that you were opening that up.
2:01
So I begged her, said, "We gotta go.
2:03
They don't open till, I don't, 9:00,
2:05
but we gotta be there at 6:00
2:06
'cause I gotta be there to see Paula."
2:09
So we did. We went up to Gatlinburg at 6:00.
2:11
And that's what I remember,
2:12
Miss Theresa and all them- - Uh-huh.
2:15
- They told us, they came outside,
2:16
said, "Listen, we know that you're here.
2:18
Y'all wanna go eat or something,
2:19
hang out until she gets here,
2:21
you'll have your time to come and hang out with you."
2:23
And so after you had got there, we came inside.
2:27
They had showed you, you had a special oven,
2:30
I think, that... - That's right.
2:31
That was the stove that was bought
2:35
for "Paula's Home Cooking,"
2:36
the very first show I ever did
2:40
on the Cooking Channel.
2:42
And it came from France.
2:43
And I remember them telling me it was $60,000.
2:47
- Oh my gosh.
2:47
- It was purple.
2:50
And it was actually in Gordon Elliott, my producer's house.
2:55
And they did not want it in their kitchen anymore.
2:59
So he gave it to me to display
3:03
in one of our stores.
3:05
- And I love that. It was so cool.
3:05
- So that's the story about that.
3:08
I did not like that stove.
3:10
- You didn't? - I couldn't figure out
3:11
how to use it. - Oh my God.
3:13
(both laughing)
3:15
And so during that event...
3:16
- Give me just some gas burners,
3:18
and let's call it a day. - I know.
3:20
So during that event, Paula was giving away tickets
3:23
to her live show.
3:24
And she had actually picked me
3:27
to get one of those tickets.
3:29
And then another funny story.
3:31
So a couple weeks after that,
3:33
I was in town that weekend.
3:35
My parents and we all came up on vacation to stay.
3:37
And I was coming to the show that night.
3:40
And we had just ate at one
3:42
of the restaurants there at the island.
3:44
I don't think the restaurant
3:45
had officially opened up yet at that point.
3:46
- Uh-huh.
3:47
- I can't remember.
3:48
So anyway, I had walked outside this restaurant,
3:50
and I remember I walked across the little road, you know,
3:53
where you kind of park out the eye on there.
3:53
- Uh-huh. Uh-huh.
3:55
Uh-huh. - And I looked over,
3:56
and then you popped right out of a car.
3:58
And I'm like, "What in the world?
3:59
What's the chances of,
4:00
you know, running into Paula again?"
4:02
And so I got to see you there.
4:04
- How old were you at that time, Austin?
4:06
- Lord, probably
4:09
16 maybe at that point too.
4:13
And then, of course, just numerous,
4:14
just about every time that... - Do you have any pictures?
4:17
- I do, and I apologize.
4:18
I didn't get a chance to go through everything
4:20
and find them, but I'd be glad to send them to you.
4:21
I definitely will. - Oh, I would love
4:22
to have them,
4:24
because young children are my weakness.
4:27
And after they get up grown,
4:31
to know that maybe I exposed them
4:35
to the love of the kitchen and food,
4:39
it makes me tearful.
4:42
You know, it means so much to me.
4:43
- Well, you mean so much to so many of us, Paula.
4:45
We just love you to death.
4:47
Now, let me tell you,
4:48
you know, a big thing about Paula,
4:49
you know, watching her, it always,
4:51
and my grandmother's still here with us.
4:52
I don't want anybody to assume she's not.
4:54
But she remind, watching Paula-
4:56
- Grandmama, love and best dishes to you.
4:58
You did a good job with this one.
5:02
- She always, it just watching Paula
5:04
always just brought back the happy, simpler times.
5:08
And even today, watching,
5:09
and in a world that's so fast-paced
5:11
and where people need to slow down.
5:13
When my world is overcrowding or my head's just full,
5:17
I go home and I turn Paula on my TV.
5:20
And that's literally what we do,
5:21
me and my wife do almost every night, watch your show.
5:23
It was on our TV.
5:25
You're on upstairs, downstairs, everywhere we go.
5:27
- Oh. - So it's wonderful.
5:30
- That is so sweet, Austin.
5:32
- And thank you so much for having us here today too.
5:34
- Well, you know, there was just something about it.
5:40
You know, when you interviewed me,
5:43
I could see the love of the kitchen and food in your eyes.
5:46
So I immediately said, "You wanna come do a show with me?"
5:49
And quite often, that's how it happens, y'all.
5:52
I'll just meet these people in my book signing line,
5:57
and just something clicks.
5:59
- That's wonderful.
6:00
That is so wonderful. - So I'm so glad you're here.
6:02
Tell everybody where you're from.
6:04
They know now how you and I met.
6:08
Wish my memory was better,
6:10
but you know, you see thousands and just-
6:13
- Absolutely. - Try to hold it in.
6:15
But where are you from?
6:16
- So I am from Grainger County, Tennessee,
6:19
and that's about a good 45 minutes
6:20
from where your restaurant is there in Sevierville.
6:22
- Uh-huh.
6:23
- And what we are known for over in Grainger County
6:26
is our world-famous tomatoes.
6:28
And we actually brought you two boxes.
6:30
We brought you a box of green ones and a box of red ones.
6:34
And those were graciously presented to us
6:36
from our friends over at Ramirez Tomatoes
6:39
over in Grainger County.
6:40
And they have a wonderful farm.
6:42
- Ramez? - Ramirez.
6:44
(Paula stuttering)
6:46
- [Crew] Ramirez.
6:47
- Ramirez - Ramirez.
6:49
- And they are delicious,
6:50
as you seen some of them over here.
6:51
- Oh, look, y'all. Look.
6:55
Would that make a fine tomato sandwich
6:58
with heavy mayonnaise and salt and pepper?
7:00
- [Crew] Oh!
7:02
- It'd be a elbow licker.
7:05
And I love those kind of sandwiches.
7:08
Well, they are beautiful.
7:10
So do you have a connection to these people or?
7:14
- So what I do, I'm the local reporter
7:17
at home- - Okay.
7:18
- With the Grainger County Journal.
7:19
And I like to go around.
7:20
My goal when I became a reporter was to,
7:22
I didn't wanna share all the stories
7:24
that had already been told,
7:25
all the big restaurants there. - Right, right, right, right.
7:26
- They can do that. - Yeah.
7:27
- I'm looking for the people who are new,
7:29
upcoming to small businesses, our local farmers.
7:31
- Uh-huh. Uh-huh.
7:32
- 'Cause I think all of them deserve all the credit.
7:34
'Cause agriculture is such a, you know, a major part
7:37
of East Tennessee- - Absolutely.
7:38
- And everywhere. - Absolutely.
7:39
- They're the ones put the food on our table.
7:42
Now, with that, too, a lot of our friends
7:44
over back at home,
7:46
I told them, a few of them, that we were coming here,
7:48
and they said, "We've gotta send recipes."
7:50
- Oh gosh. I love it. - I said, "Yes."
7:51
All of them wanna love.
7:52
- I tell people all the time,
7:56
you know, send me your favorite recipe
7:59
and let's share it with everybody.
8:01
And of course, I give them credit too, okay?
8:04
- And so those are some handwritten ones
8:05
from my friend, Deb Stevens.
8:08
- Okay. - And then a couple
8:09
of people donated.
8:10
Here's one that's "Cooking with Grainger County".
8:11
- Green Chili Chicken.
8:14
- It's a delicious recipe.
8:15
I just had it for lunch the other day, too,
8:16
before we came here. - Oh, you did?
8:17
- Oh my gosh.
8:18
- And I love one-pot wonders. - Yes.
8:21
- And that's what that is.
8:22
Is this cooked in the Crock-Pot?
8:23
- You can cook it in a Crock-Pot.
8:25
- Okay.
8:26
- Absolutely.
8:27
And then that was another Cracker Barrel chicken recipe,
8:30
I think, she brought. - And who gave this to you?
8:32
- My friend, Deb Stevens.
8:33
Her husband. - Okay, Deb,
8:34
you watch for them, 'cause I'm gonna be doing your recipe.
8:39
- So her husband is actually
8:40
our local VSO officer back at home.
8:42
And me and her- - Who?
8:43
- Are good, good friends.
8:44
Our VSO officer.
8:45
- What is that? - Veteran Service Officer.
8:47
- Oh, oh, oh, okay.
8:48
- And so we're good friends.
8:50
I try to help them out as much as possible.
8:51
- Absolutely. - Our veterans, you know.
8:54
- They're the most important.
8:55
- And some of our other friends,
8:56
we sent you some cookbooks too.
8:57
- Oh, good.
8:58
- "Cooking with Grainger County Tomatoes".
8:59
- Ooh!
9:01
That's a pretty book.
9:03
- It's full of wonderful recipes.
9:06
And then my church that I go to, Sunrise Baptist Church,
9:09
they also sent their cookbook as well.
9:12
And I think you'll find a lot of good recipes in there.
9:14
- Oh, listen, ain't nothing
9:15
like a church cookbook, Austin.
9:18
You know it? - I'll tell you
9:19
that you'll find some of the best ones in there too.
9:21
And some of my family, I do believe, is mentioned in there.
9:24
Actually, right here, Norma Tate.
9:26
Now, she's a big fan of you too.
9:27
She's so jealous that we were coming down here
9:29
and everything, but.
9:30
- Peaches and cream pie.
9:31
- Mm.
9:33
(crew member coughing)
9:35
- Oh, I can't wait.
9:37
When I get new cookbooks,
9:39
I sit down and read them like a novel.
9:42
Just love them.
9:43
Well, thank you, thank you, thank you.
9:45
- Now, we have a lot of historical sites
9:48
and a lot of history there in Grainger County.
9:50
So this is one of our little books
9:51
called "Historic Take Springs".
9:53
It's written by our Register of Deeds, Rick Diamond.
9:55
And it's just a little, neat, little read
9:57
if you get a chance to sit down.
10:00
Full of history out there.
10:02
- Tennessee is truly...
10:04
My children's father always said Tennessee
10:07
was God's country.
10:09
- It truly, truly is.
10:10
- He wanted to live in Tennessee so bad.
10:12
I can't believe he missed that while we were married.
10:15
- Now, you'll have to come in July.
10:16
We have a tomato festival always near the end of July.
10:19
- Oh. Uh-huh.
10:20
- And people come from all around the world to it.
10:23
We have the Grainger County Opry.
10:25
- Mm-hm.
10:26
- Of course, tomatoes served
10:28
any way you can possibly think of.
10:29
And we have the thing called the Tomato War,
10:31
where people will choose teams
10:32
and literally throw tomatoes at each other.
10:35
(Paula laughing)
10:36
- That could be a fun stress reliever.
10:39
- Exactly. That's what I was telling Eddie.
10:40
I said that's a thing...
10:41
- You're not using green ones though, are you?
10:43
- No, no.
10:44
They have to use those red one.
10:45
- 'Cause that would hurt.
10:47
- Yeah, our friends over at BKS Woodworking
10:49
had made you this beautiful cutting board here-
10:51
- Oh!
10:52
- With our Grainger County logo.
10:54
- I love it. Can I use it?
10:56
- You can absolutely use it.
10:58
- I love my cutting boards.
11:00
And this is like the perfect size.
11:04
You see so many of my cutting boards are real, real big.
11:07
- Yes. - But when I've just
11:08
got a little something.
11:10
So this is beautiful.
11:12
Thank y'all so much.
11:16
Here, let's sit this.
11:21
The tomatoes on that.
11:25
- And then a friend, and I just did an interview
11:27
of her the other day.
11:28
Her name, her business name
11:29
is Lady Whistledough Micro Bakery.
11:32
And it's just a little micro bakery.
11:34
And she makes all of these-
11:34
- What's a micro bakery? - Gorgeous...
11:36
So it's literally just, we went to her house,
11:39
and in her driveway, it's just like this little shack.
11:41
It's no taller than your cabinet over there like that.
11:43
- Uh-huh. - And it's just,
11:44
she serves fresh teas and coffees there.
11:46
She bakes all these beautiful, organic, healthy products,
11:50
sourdough breads, treats.
11:52
And she actually sent you...
11:52
- Is sourdough healthy?
11:54
Does she do sour healthy dough?
11:56
- It's sour healthy dough.
11:57
We pretend it's healthy. - Okay.
11:59
'Cause I love sourdough bread.
12:01
- Yes, it's delicious.
12:02
And she had sent you some treats too.
12:04
One of them is a sourdough cheese cracker.
12:05
- Oh, wonderful.
12:06
- And this is an apple pie. - Oh, wonderful.
12:08
- I think it's to put in your pot and it smells-
12:11
- Oh, wonderful. - Like apple pie.
12:13
- There's no directions. Do you put them in water?
12:16
- I think that on the water,
12:18
you put it in a simmer pot or something like that.
12:19
- Uh-huh. Uh-huh. - And let it...
12:22
I think it'll be neat, though.
12:23
- Oh, that's wonderful.
12:25
At Christmas time, I love to do all my fruits
12:27
and keep them on the pot.
12:29
- And she had sent you one of her little soaps there too.
12:31
- Oh, does she make soap?
12:33
- [Austin] She does. She does.
12:34
And they are wonderful, wonderful, wonderful.
12:37
- Mm.
12:38
- I wasn't sure what flavor that one was there.
12:40
I didn't really look.
12:42
- I think it's cherry
12:44
or strawberry or something like that.
12:46
- I think so. I think you're right.
12:47
But that does smell really good too.
12:50
And it's real great.
12:51
It's got a little bit of Himalayan salt.
12:52
- Uh-huh. I saw that.
12:53
It's beautiful.
12:55
- And then our other friend from Mother Creations,
12:58
she makes some wonderful tomato-based products.
13:01
- What is this?
13:02
- So that is like a bag to put
13:04
your sweets and your sourdough.
13:06
If you make sourdough and you're toting it around somewhere,
13:08
it's just a little special bag that she created
13:10
for your dough- - Oh.
13:11
- To keep that in.
13:12
And I hadn't opened it. - Your starter?
13:14
Like, your...
13:16
- Well, your starter or after you bake the bread,
13:18
I think you can stick the bread in there maybe.
13:19
- Oh, okay. - If you want.
13:20
Or really just about anything, though.
13:22
It was a cute little bag, though.
13:23
- Yeah, and it's kind of got like a wax finish
13:26
so things won't stick to it. - Yes.
13:27
I think it was a cotton fabric beeswax and-
13:32
- Okay. - Jojoba Oil.
13:34
I don't know if I'm saying that right.
13:34
- Okay. Yeah.
13:35
Yeah, I knew it was treated some way that it
13:41
wouldn't stick on things.
13:42
That's perfect for a fresh loaf of bread.
13:45
- Perfect.
13:46
- I like that.
13:49
- And our friends over at Mother Creations had sent these.
13:51
So this is a little tomato-filled goat milk body butter.
13:56
And then this is tomato-filled body lotion.
14:00
And it does, it's kind of nice.
14:01
I think you'll like that scent.
14:03
- You know, Austin,
14:06
there's not many things I won't eat,
14:12
but goat cheese is so bad.
14:16
- Very bad. - So bad. (laughs)
14:19
I do not eat goats cheese.
14:22
And that don't smell like the goat
14:23
that I remember being around at all.
14:26
So, which is a good thing.
14:28
- There we go.
14:29
- Yeah, that goats milk is supposed
14:30
to be really good for your skin.
14:32
- And then she made you these little soaps too.
14:34
And it's got little green and red tomato on this one.
14:36
It's called the Colors of Tomato soaps and stuff.
14:37
- Oh, I love it.
14:39
- And it's really, really a cute little...
14:41
- Mother's Creations.
14:44
Washburn, Tennessee.
14:48
Mm.
14:50
- It's quite unique, though.
14:51
So we are very proud of our tomatoes.
14:52
- Yes. Beautiful soap.
14:53
Look, Eddie.
14:57
Mm, mm, mm, mm.
15:00
Well, I can't tell your friends
15:03
how much I appreciate what y'all sent to me
15:07
through Austin.
15:10
And actually, this weekend,
15:14
I will be in Nashville, Tennessee-
15:17
- Yes. - Doing a book signing.
15:18
So I love every opportunity that I get there.
15:22
So anytime I'm there in Pigeon Forge, in Nashville,
15:26
I hope y'all will come by and chat with me.
15:30
- We would love to.
15:31
- Because you never know what you're gonna meet
15:34
that's really good. (laughs)
15:37
- Thank you, Paula. We love you so much.
15:38
- Oh. Oh, I love you too, Austin.
15:42
And now that we all
15:45
know Austin's story,
15:48
we're gonna make a recipe together, aren't we?
15:51
- I'm ready.
15:51
- We're gonna make some fried green tomatoes.
15:55
Love and best dishes, y'all.
16:01
Hey, y'all, it's Paula Deen.
16:03
Now, if you enjoyed this video, be sure to like it
16:06
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16:10
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16:14
Love and Best Dishes Y'all.
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