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Love & Best Dishes: Paula Deen’s Family Kitchen Branson Tour Part 2 - You saw the front of house at PDFK in Branson, MO, already, but now Paula's taking you on a tour of the kitchen!
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0:00
- So to find that magical room,
0:02
I'm gonna need David's help.
0:04
- Let's go check it out.
0:05
- [Paula] Let's go check it out.
0:07
Cause that is the foundation, isn't it?
0:10
- [David] It is.
0:11
I mean, following your recipes from A to Z,
0:14
and you know, makes these people happy.
0:15
Make all our guests happy.
0:17
- [Paula] Yeah.
0:18
- [David] We have a great staff, you know,
0:20
that like to work, - [Paula] Uh-huh.
0:21
- what we say, you know, on the interviews,
0:23
- [Paula] Uh-huh.
0:24
- Why we like to work for Paula Deen,
0:25
is just because it's Paula Deen.
0:27
They love the concept, you know?
0:28
And then just the idea of just working here, you know?
0:32
- Well, you know, I always,
0:34
my goal when I started this was,
0:37
I wanted to take people back to a time in their life
0:40
when they were safe,
0:42
and their feet were under their grandmother's table.
0:44
- Mm-hmm. Mm-hmm.
0:45
- Or mama's table.
0:49
So I think, I think we've achieved that.
0:51
- Yeah. Yeah.
0:52
I think for us to be able to create good food,
0:55
we had to greet and treat our staff
0:58
like we treat our guests, right?
0:59
- Yes. - As a family.
1:01
That's the foundation - That's right.
1:01
- And then the family come along like that.
1:04
- That's right.
1:05
They say that you should treat your family like guests,
1:09
and your guests like family.
1:12
- [David] Yep.
1:13
And then there's nothing wrong with that.
1:14
- I think that's a pretty good thought.
1:17
- [David] Well-
1:18
- How many meals do y'all?
1:19
- [David] A lot's in an hour.
1:20
(Paula laughing) A lot's in an hour, you know?
1:22
The way, the concept that we have,
1:23
that you created, is family style.
1:24
So, I mean, it's a lot of scooping and serving food.
1:28
- Yeah.
1:28
- So, I mean, and then, you know,
1:30
sometimes we get a full seat in, 300 plus servers
1:34
and that's what we do every 15, 30 minutes.
1:36
Almost every hour. (Paula chuckling)
1:37
The turnout is one hour and 15 minutes.
1:40
- [Paula] And what are the hours here?
1:42
- We open from 11 to 9:00 PM.
1:45
- Uh huh.
1:46
- So 11 to 4:00 is lunch.
1:46
- And is that seven days a week?
1:48
- That is correct, yes.
1:49
- Okay. - Yeah.
1:50
- 11 to?
1:51
- 9:00 PM.
1:52
- 9:00 PM.
1:53
So, y'all don't break during the day?
1:54
- No. No, no.
1:55
- Okay.
1:56
We go straight ahead. - Just keep getting it.
1:57
- Keep getting it, yeah.
1:58
(Paula laughs)
1:59
I mean, people love the food.
2:00
- Well.
2:01
- People love the restaurant, so yeah.
2:03
- And that's just wonderful.
2:06
Where is this located here in Branson?
2:09
- We're located at Branson Landing,
2:11
the north side of the landing. - Uh-huh.
2:14
- So, I mean, everybody knows here in Branson
2:16
and this area where the landing is in Branson,
2:18
close to the lake county coming.
2:19
- [Paula] I was going to say, we're on the water, aren't we?
2:21
- [David] Mm-hmm. Yep.
2:22
On our left hand side is the lake.
2:24
You can actually take a stroll
2:25
while you're waiting for your- - [Paula] Uh-huh.
2:26
- [David] Your name to be called
2:28
and then come back over here.
2:29
- [Paula] Wonderful.
2:30
Well, like I said, this is is the heart of this business.
2:36
And how many employees do you have in here, in the kitchen?
2:42
- [David] At this point, we work with 25.
2:44
- [Paula] Oh, look at that chicken!
2:47
Look at that chicken y'all!
2:50
(kitchen workers discussing)
2:53
Oh, my goodness.
2:55
- [David] So, on this side we have an expo, expedited side.
2:58
- May I have a piece?
2:59
- [David] Oh, please, yes.
3:02
They're going to be hot.
3:05
(plate clinking)
3:07
- [Paula] Oh, thank you. It's so hot!
3:09
(Paula chuckling)
3:10
- Let me get a napkin for you.
3:11
- But so good.
3:14
Hello guys!
3:19
Hello?
3:21
(employees responding)
3:22
Hello?
3:25
How are y'all?
3:26
- [Male Employee] Good, how are you?
3:31
- [Paula] I think you got the fried chicken down pat.
3:34
(employees laughing)
3:35
(employees discussing)
3:42
- [Paula] This is a nice, big kitchen.
3:45
How many fryers?
3:46
- Four fryers.
3:47
- [David] We've got four Henny Penny's
3:48
that we cook our chicken.
3:50
We use the peanut oil for the chicken,
3:52
and we have two Pitco fryers because of the catfish.
3:56
- [Paula] Oh, okay. - Yeah.
3:58
Yeah, peanut oil, it's more expensive, but the best.
4:03
- Yeah. Yeah, yeah, yeah.
4:04
I mean, we go with quality, not quantity, right?
4:07
- That's exactly right. - Yep.
4:09
- That's exactly right.
4:10
Hello! - [Sam] Hello.
4:11
- How are you doing?
4:12
- I'm doing well.
4:12
- And what are you?
4:13
- I'm Sam. I'm one of the managers.
4:15
- [Paula] Oh, okay.
4:16
- [Female Employee] He's also been here
4:17
before the building's built.
4:20
- [Sam] Yes, I was.
4:21
- [Paula] And you've got a thing in your ear.
4:24
- Yes, ma'am.
4:25
- [Paula] So, who are you talking to?
4:26
- Hosts up front and-
4:28
- Okay, That's what I thought.
4:29
- And orders from the boss lady.
4:31
(Paula and Sam laughing)
4:34
- [Paula] Well, thank you for everything you do.
4:36
- [Sam] Oh, thank you!
4:38
- So, like I said, it's expedited right here.
4:40
We've got buttered-biscuit here.
4:41
This is our banana pudding fridge right here.
4:45
(Paula chuckling)
4:45
Where they can go for us to start the day.
4:47
- [Paula] Mm, Mm!
4:48
- [David] My favorite.
4:50
- [Paula] That's your favorite?
4:51
- That's my favorite. - [Paula] The banana pudding.
4:52
- The banana pudding, yes.
4:54
- We have the...
4:55
- And...
4:57
- Cheddar biscuits.
4:58
- [Paula] Is that butter?
4:59
- [David] That is butter. (Paula laughing)
5:00
Just a little bit.
5:01
- [Paula] Oh, my goodness!
5:03
Now is that the warmer?
5:05
- That is a warmer where we keep all our biscuits.
5:07
We keep biscuits every 20, 30 minutes.
5:09
We start with three trays and as we go,
5:11
as the business progress,
5:12
then we can butter biscuits too.
5:15
We have a picture of quality to look like.
5:17
It needs to have butter, right?
5:19
So, we provide the biscuit for one per person,
5:21
and then here we go, yeah.
5:22
You want take home? Are you good?
5:25
- No, thank you. I'm enjoying it.
5:26
- Perfect.
5:27
- [Paula] Chicken leg.
5:28
- [David] And this is our warmer for desserts.
5:30
We've got your famous vanilla gooey cake,
5:32
choco-vanilla gooey cake, peach cobbler,
5:35
ready to go for the day.
5:36
- The gooey butter cake is so good served warm.
5:41
Served warm it will...
5:43
So, I see that y'all have got...
5:47
A lot of people probably say, "I can't.
5:50
"I can't eat the dessert; I'm too full."
5:52
- [David] And you're right.
5:53
Sometimes, you know, they've got the option
5:54
to either eat on this right here, or take it home.
5:56
And then we can provide those to-go containers for them.
5:59
- [Paula] And that's great.
6:00
- That is great. - [Paula] That's great.
6:03
We do that and I know y'all serve the sweet tea, don't you?
6:06
- Oh, for sure.
6:08
We start with three drink stations.
6:10
One on this side.
6:11
Two on this side.
6:12
Sweet tea and unsweet tea.
6:14
We have our lemonades flavor: blueberry, strawberry.
6:18
Peach Tea, you know?
6:19
Famous. We love it.
6:20
Everybody loves a peach tea.
6:22
- Mm-hmm, Eddie loves it.
6:23
That's one of his favorites.
6:23
- Alright. Yeah.
6:27
On this side, this is where we keep our size
6:31
for bar closet, drinks, apple juice,
6:34
milk, chocolate milk for kids.
6:36
We can set up line.
6:38
I think it's starting here.
6:39
- Hola!
6:40
(employees greeting)
6:42
- [David] We can go straight or go back.
6:44
This is our bakery.
6:46
That's where the gooey cakes are being prepared.
6:47
Biscuits we'll prepare.
6:49
Any preparation for baked goods, you'll see down here.
6:53
Do you want to walk through the line?
6:55
Check it out?
6:56
- [Paula] That's okay.
6:56
I think we've got a pretty good shot from here,
6:59
right Eddie?
7:00
- [Eddie] Oh, yeah.
7:02
- And we are approaching the magic hour,
7:06
so, we don't want to slow anybody down.
7:09
- So, right there we have dish area.
7:12
We have a big dish area.
7:13
I would say, still we're maxed out.
7:15
We have the biggest dish area to work on.
7:20
- [Paula] It looks nice.
7:21
- It is nice.
7:21
Yeah, we've got a high temperature machine,
7:23
a low temperature machine, three compartment sink,
7:26
and we try to keep her as clean as possible.
7:28
- [Paula] So, you know that everything's
7:31
clean as a whistle.
7:32
- It's clean as a whistle.
7:33
That's why we take pride.
7:35
- [Paula] Yeah.
7:38
- Right here's where all the magic happens.
7:40
A lot of preparation happens over here.
7:43
We've got Stacy and Maria here are trainers.
7:45
- [Paula] Okay.
7:46
- They are trainers.
7:48
So, they're both perfect at training at the new styles.
7:51
(contents of box shifting)
7:54
They know all your recipes from A to Z.
7:57
- [Paula] Thank you.
7:59
Thank you for everything that y'all three do.
8:05
Oh, my goodness.
8:06
So, what all is done back here?
8:08
Like, the collard greens?
8:10
- Collard greens, green beans, mac and cheese,
8:11
the preparation of the chicken a day a head,
8:14
all the meats, pork chops, catfish.
8:16
Baked chicken is prepared here too.
8:19
We have these so we can pull the collard greens right here.
8:21
Right now it's clean and empty,
8:23
but this is their baby when it's full up.
8:25
Mac and cheese.
8:26
We used our kettle right here,
8:28
and then we use the kettle to cook potatoes
8:30
almost every hour, about 50 pounds of potatoes.
8:34
- [Paula] And use that for the cream potatoes?
8:35
- For the cream potatoes. Yep.
8:37
- [Female Employee] And everyone tells us.
8:38
- [Paula] Is it?
8:39
- [David] Yep.
8:40
- [Paula] And they are good, aren't they?
8:41
- They are delicious. - [David] They are crazy good.
8:43
- [Paula] Mm!
8:48
Well, hell.
8:52
Thank you.
8:53
- Oh, you're more than welcome.
8:54
- [Paula] I love it. (employee chuckling)
9:04
(strange honk sounding)
9:05
Where are you walking us?
9:06
- Right now we're going through
9:07
the other side of the restaurant.
9:08
The other side of the line.
9:10
And I don't want to see the walk-in cooler.
9:13
So, these are the warmers
9:15
where we keep all the cattle to prepare,
9:17
and we have a name on the door
9:19
for the ticket-pulling to come and put a knock on there.
9:22
- [Paula] That is wonderful!
9:23
Y'all's organization is just incredible.
9:28
- [David] We try.
9:29
- [Paula] And this is why...
9:31
- [David] Has the famous cream potatoes.
9:33
- [Paula] Yeah!
9:36
I can dip this chicken leg in that.
9:38
- We've got some over here you can dip.
9:40
(David laughing)
9:41
- [Paula] No, honey. I'm good, baby.
9:47
Let's see, what now?
9:47
What did I want to ask you?
9:49
(food sizzling)
9:54
Okay, he's doing the pork chops.
9:57
(sizzling continues)
9:59
I have to say y'all, the pork chop
10:03
is right up there with the chicken.
10:06
I love our pork chop!
10:09
(sizzling continues)
10:13
Can I have that?
10:15
(Paula laughing)
10:16
Ooh, strong! - [Eddie] Ever? Yeah!
10:18
(Paula continues laughing) - Yeah.
10:23
(kitchen equipment beeping)
10:25
Now, where did you put the pork chop?
10:28
- I've got a couple.
10:29
- Where did you put the chop?
10:31
- I put them right here.
10:32
- [Paula] Oh.
10:33
(pork continues sizzling)
10:36
- So our pork chops, we cook 10, 8, or 12 pieces a time.
10:41
So, that way they're nice and fresh,
10:42
nice and crispy, whenever we serve them.
10:44
- [Paula] Right.
10:44
- Or catfish, we cook 12 pieces at a time too,
10:46
so make sure that it's nice and crispy,
10:48
and they don't get soggy. - [Paula] Right.
10:49
- A lot of times, when you go to the restaurant,
10:50
they get the soggy catfish and we get the soggy pork chops.
10:54
- [Paula] Thank you so much for that!
10:55
- You're welcome. Yeah.
10:56
- You know, that was the hardest thing,
10:58
when we opened The Lady and Sons in downtown Savannah,
11:02
we we're just swamped.
11:04
- [David] Yeah.
11:05
I mean, we get swamped and there's,
11:07
we keep efficiency, quality.
11:10
We talk about it, you know?
11:11
Like, our catfish stew, it's real catfish.
11:14
You're good catfish.
11:15
- [Paula] And our catfish is good!
11:16
- Your catfish, yeah.
11:17
It's not pan-gas-grilled, so it's white, or, yeah.
11:19
- [Paula] And that gets fileted.
11:20
- Yep.
11:21
- [Paula] So, you don't have to worry about bones.
11:22
- Yep.
11:23
- But, like I said, when we moved downtown in Savannah,
11:25
it was so busy,
11:27
the staff knew we were fixing to get slammed.
11:31
So, they would make all these biscuits,
11:34
and all these fried chicken,
11:37
and it was very hard for me to get through to them
11:42
that we just cook some along,
11:44
so it's always hot and fresh.
11:46
- [David] Yep.
11:47
- But they were going to war, honey,
11:49
and they meant they were going to win it.
11:50
(David & Paula laughing)
11:55
- [David] Yeah, he is trained to not fry them.
11:56
Always, our motto here is quality before quantity.
11:59
- That's right.
12:00
- [David] No problem. Quality before quantity.
12:01
- Thank you, thank you, thank you.
12:03
And that is, that goes for all of our restaurants.
12:07
I can't thank y'all enough for your management skills.
12:14
- [David] Thank you.
12:16
- And, let's see, how would I describe their?
12:23
Y'all's work ethics are so refreshing.
12:28
- Well, we've got a good person to follow, right?
12:31
- Oh, well.
12:32
- They say your story.
12:33
We hear your story. - Thank you.
12:34
- That is great, you know?
12:35
- I'm telling you what?
12:36
(Paula laughing)
12:37
- You know, it's not easy, right?
12:38
- No, it is not!
12:40
- Building those blocks, building those steps,
12:41
and getting to the top. - Thanks a lot.
12:43
I remember the day I called my grandmother
12:45
to tell her what I was going to do, starting The Bag Lady.
12:49
And she was in Albany and I was already in Savannah.
12:53
And so, I talked and talked, and talked,
12:55
and finally when I shut up, I said, "Grandma."
12:59
I thought we had gotten disconnected
13:00
because she hadn't uttered a word.
13:03
"Grand-mama, grand-mama!"
13:06
She said, "Paul Ann, have you lost your damn mind?"
13:10
(David laughing)
13:11
Because they were in the restaurant and lodging business
13:14
and she knew. - [David] Yeah.
13:15
- She knew how hard it is, but you know,
13:18
if it's your passion, it's your passion.
13:23
So, hopefully this is the first of tours of our restaurants.
13:31
I hope next I'm going to be able to go to Myrtle Beach.
13:34
Is that up next, Eddie?
13:36
- [Eddie] Yes. Yeah, next month.
13:38
- Myrtle Beach.
13:39
Have y'all ever been there?
13:40
- [David] I actually did my training in Myrtle Beach.
13:41
- Oh, you did? - Yes.
13:43
- Oh, wonderful!
13:45
So, I hope you enjoyed the tour here
13:47
with all these great folks,
13:49
and seeing the backside of our business
13:55
and how it's operated.
13:57
And so, hopefully our next stop is Myrtle Beach, y'all!
14:01
Love and best dishes! - Bye!
14:03
- Bye guys.
14:05
(employees talking and laughing)
14:12
(pans rattling and banging)
14:17
(kitchen equipment beeping)
14:19
- [Customers] Hey, y'all!
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