>>>
>>> WELCOME BACK. CAR GEE GO GO HAS A BRICK AND
MORTTOR RESTAURANT -- MORTAR
RESTAURANT OPENED.
RESTAURANT OPENED. THIS IS THE COOWNER, SHAWN
FREDERICKS.
FREDERICKS. FIRST OF ALL, TELL US ABOUT
GEORGIAN FOOD.
GEORGIAN FOOD. >> GEORGIA, YOU GET A LOT OF
INFLUENCE FROM THE HARDINESS OF
RUSSIAN FOOD BUT ALSO THE
FRESHNESS AND FLAVORS OF
MEDITERRANEANS.
MEDITERRANEANS. >> ALL THE YUMMIES RIGHT THERE
CONVERGE.
CONVERGE.
CONVERGE. >> YOU'VE GOT A LITTLE BIT OF
EACH OF THOSE.
>> TAKE US THROUGH WHAT YOU
BROUGHT.
BROUGHT.
BROUGHT. LET'S START WITH THE EGG ON THE
PEELS OF CHOSE, AM I RIGHT --
CHEESE, AM I RIGHT.
>> CATCHAPOURI.
>> CATCHAPOURI. IT'S BREAD AND CHEESE.
THIS IS FINISHED WITH AN
OVEREASY EGG AND A SLAB OF
BURT.
BURT.
BURT. YOU
BURT. YOU RIP OFF THOSE ENDS AND
SMOOTH IT TOGETHER.
>> IS THIS AN APPETIZER OR A
MEAL?
MEAL?
MEAL? >>
MEAL? >> IT COULD BE EITHER.
>> THIS IS A GOOD EXAMPLE OF
THE INFLUENCES FROM THE
MEDITERRANEAN AND THIS IS A
PLANT ROLLED UP WITH A MIXTURE
OF GARLIC, WALNUT AND DRIED
MARY GOLD FLOWERS, STUFF THAT'S
UNCOMMON OVER HERE AND
POMEGRANATES.
POMEGRANATES. >> TELL US HOW YOU GOT INVOLVED
IN GEORGIAN FOOD.
WE NEED TO MAKE THIS CLEAR.
YOU'RE NOT GEORGIAN.
>> I'M NOT GEORGIAN.
MY WIFE AND I WENT TO GEORGIA
IN 2004 AS PART OF THE PEACE
CORPS.
CORPS.
CORPS. WE
CORPS. WE REALLY FELL IN LOVE WITH THE
PEOPLE AND THE CULTURE AND WINE
AND OF COURSE THE FOOD.
>> AND NO ONE IN PORTLAND IS
DOING GEORGIAN FOOD?
>> VERY FEW PEOPLE.
>> THAT TASTES HEALTHY.
>> DUMPLINGS, I USUALLY DON'T
THINK OF OUTSIDE OF ASIA.
WHAT DO YOU DO WITH YOUR
DUMPLINGS.
DUMPLINGS. >> THESE ARE TYPICALLY FILLED
WITH A MIXTURE THAT'S KIND OF
JUICY.
JUICY.
JUICY. THEY'RE NOT A SOUP DUMPLING.
THEY ARE -- THE COWITH THOSE IS
ALL IN HOW YOU ROLL THEM.
>> SHOW US.
I'M GOING TO MOVE THIS.
I WANT PEOPLE TO SEE YOU
ROLLING THIS.
ROLLING THIS. >> ALL RIGHT.
SO THIS IS A LITTLE BIT OF OUR
WILD MUSHROOM FILLING.
THIS IS VEE GAN-- VEGAN.
>> THAT'S A LOT.
>> THIS AND THE OTHER POPULAR
VERSION.
VERSION.
VERSION. SO THEY'RE PRETTY HARDY.
ALL THE WAY AROUND.
>> YOU MAKE A LITTLE PURSE.
>> I COULD TOTALLY DO THIS,
THOUGH.
THOUGH.
THOUGH. I
THOUGH. I LOVE THIS.
YOU DO MAKE A LITTLE PURSE.
THIS IS LIKE A CRAFT.
SO LOVING THIS.
>> WE LOST TRACY.
>> I KNOW.
LOOK AT THIS.
YOU REALLY OVERLAPPED YOURS.
IT'S ALWAYS GOOD TO HAVE A
BACKUP.
BACKUP.
BACKUP. SO HOW'S THE RESTAURANT
BUSINESS GOING?
BUSINESS GOING? >> REALLY, REALLY WELL.
PEOPLE ARE COMING IN MORE AND
MORE EVERY DAY AND GET LAG LOT
OF GOOD FEEDBACK.
PEOPLE LOVE THE FOOD.
>> YOU PINCHED IT.
>> YOU PINCH IT AT THE TOP AND
TEAR THE TOP OFF.
>> DOING PRETTY WELL.
>> OKAY.
>> OKAY.
>> OKAY. I COULD BE -- IF THIS HAD
SOMETHING IN IT, THAT WOULD BE
GOOD.
GOOD.
GOOD. >>
GOOD. >> THAT'S REALLY GOOD.
>> AND WHAT ACE THE -- WHAT'S
THE ADDRESS?
THE ADDRESS? >> 31st