KEEGAN MICHAEL KEENE,
MONDAY MORNING AT 10:00 A.M.
>>> FOOD TRUCKS ARE POPULAR ALL
OVER TOWN.
>> Tati: ONE CAUGHT OUR HIGH
BECAUSE IT DOESN'T MOVE.
>> Jason: IT'S LIKE A RESTAURANT
ON A BOAT OR A SHIP STOCKED
PERMANENTLY AND IT READS LIKE A
ROAD MAP OF DETROIT.
WE GO TO FORT STREET IN
SOUTHWEST DETROIT TO DINE IN THE
D.
>> Reporter: COME RAIN OR SHIN
THERE'S ALWAYS A CROWD AT
DETROIT 75 KITCHEN.
>> IT'S FRESH A INNOVATIVE.
LOOK AT THIS PLACE.
IT'S FUN, IT'S OUTDOORS, IT'S
CLEAN, AND IT'S DIFFERENT.
IT'S COMPLETELY DIFFERENT.
AND THE FOOD IS AMAZING.
>> PLANTERS FULL OF HERBS AND
VEGETABLES AND PICNIC TABLES,
THE BROTHERS AHMED AND MIKE
CREATED MORE THAN A FOOD TRUCK,
IT'S A DESTINATION.
>> WE DIDN'T IMAGINE THIS.
OUR FAMILY OWNS THE BUSINESS
NEXT DOOR AND WE HAD FOOD TO
COMPLIMENT THE DRIVERS.
WE STARTED A FOOD TRUCK TO
PROVIDE THEM WITH AN EATING
OPTION THAT IS EXCEPTIONAL.
>> Reporter: WHILE AHMED MANAGES
CONCOCTIONS.
>> IT'S HOW I EAT, I LIKE TO TRY
NEW FLAVORS.
IT SEEMS LIKE THAT'S WHAT PEOPLE
LIKE, TOO.
>> THE THING I LIKE ABOUT D-75
IS THERE ARE DIFFERENT FLAVORS
THAT YOU CAN'T GET NOWADAYS.
WE SEE PEOPLE FROM BIRMINGHAM,
CORKTOWN, IT'S GREAT.
AND ALL THE DEVELOPMENT IS IN
CORKTOWN, DOWNTOWN, AND MIDTOWN
AREA BUT NOT MUCH IS HAPPENING
IN SOUTHWEST DETROIT.
SO WE CAN SERVE AS THE ANCHOR.
>> Reporter: THEY LIKE TO GIVE
BACK, INVITING STUDENTS TO
CREATE MURALS.
>> WHEN THEY LEAVE THIS PART OF
TOWN, THEY SEE THE PAINTINGS IN
CORKTOWN, IN MIDTOWN, SO WHEN
THEY GO THERE, THEY CAN LET
EVERYBODY KNOW, HEY, DID YOU
KNOW I WORKED ON SOMETHING
SIMILAR IN SOUTHWEST DETROIT?
AND THAT PROMPTS THEM TO COME
HERE AND CHECK IT OUT.
>> Reporter: THEY SERVE GOURMET
SANDWICHES USING HOMEMADE SAUCES
AND HERBS THEY GROW THEMSELVES.
AND POTATOES HAND CUT, WHICH IS
[LAUGHTER]
ALL ARE NAMED AFTER DETROIT
STREETS.
THE MOST POPULAR SANDWICH IS THE
THIRD STRE PHILLY.
♪
BEEF.
>> YOU HAVE TO FREEZE IT IN
ORDER TO SHAVE IT, OTHERWISE IT
WILL SHRED ON YOU.
>> Reporter: THEN PEPPERS,
ONIONS, MUSHROOMS AND SEASON IT.
AFTER EVERYTHING IS ALL HEATED
UP -- IT IS HOT IN HERE -- IT'S
TIME TO START BUILDING IT.
SO WE HAVE WHAT KIND OF CHEESE?
>> SWISS PROVOLONE.
SO LINE IT UP IN THERE.
WE WANT IT HIGH LIKE THAT.
>> Reporter: THEN MORE SEASONING
AND INTO THE PRESS IT GOES.
ONCE IT COMES OUT, WE TOP IT
WITH MAYO, LETTUCE, TOMATO,
SWEET HALL PEEPIOS AND CHILI, A
DASH MORE SEASONING AND
VINAIGRETTE.
>> WE'LL BE SAFE.
>> Chuck: THAT LOO CRAZY GOOD!
MIKE NASSER IS THE HEAD CHEF.
AND CONGRATULATIONS ON WHAT'S
GOING ON.
THE FOOD LOOKS INCREDIBLE.
>> WE TAKE GOOD CARE OF ALL THE
LOVE.
YOUR OWN HERBS.
>> CORRECT, ALL OF OUR OWN HERBS
RIGHT OUTSIDE.
DO?
>> WE'RE MAKING THE BARBECUE
CHICKEN EGG ROLLS, SO GRILLED
SHREDDED CHICKEN.
>> Chuck: DOES IT MATTER IF IT'S
WHITE MEAT, DARK MEAT?
>> WE USE WHITE MEAT IN ALL OF
OUR RECIPES.
CHEDDAR CHEESE AND CARAMELIZED
ONIONS, PEPPERS, GARLIC, REALLY
WONDERFUL PLAYERS.
>> Chuck: WE'RE SHOWING THE
INGREDIENTS ON THE SIDE OF THE
SCREEN BUT YOU DO IT TO TASTE,
MAKE IT CHEESY --
>> EXACTLY.
AND YOU NEED A LITTLE BIT OF
SIGNATURE GARLIC SALT.
THAT?
>> EGG WHITES, GARLIC, LIME
JUICE AND A WHOLE BUNCH OF
WHIPPING AND OLIVE OIL.
CILANTRO.
AND A LITTLE BIT OF LIME JUICE.
AND WE DON'T NEED THAT.
SO BASICALLY WE MIX IT.
>> Chuck: THAT SMELLS GREAT!
WONDERFUL!
.
>>CHUCK: AND YOU'RE MIXING
SOMETHING ALREADY COOKED EXCEPT
POUR THE CHEESE.
>> CORRECT.
WE NORMALLY GRILL FROM THE DAY
BEFORE AND LET THE FLAVORS
MARRY, ESPECIALLY THE
CARAMELIZED ONIONS AND PEPPERS.
THIS IS ONE OF THE BEST YOU CAN
MAKE.
AND PUT IT IN THE FRIDGE FOR TWO
HOURS SO THE FLAVORS MARRY
BASICALLY.
AND THE WAY TO DO THIS -- YOU
WANT TO HELP?
>> GREAT.
I'LL GIVE YOU AN EGG ROLL SKIN,
ONE FOR YOU AND ONE FOR ME.
SO FOLD IT JUST LIKE THAT.
AND THERE'S NO BETTER TOOL THAN
YOUR HAND.
>> Chuck: OKAY.
>> SO YOU HAVE A LITTLE BIT
OF -- NOT TOO MUCH.
JUST PUT IT RIGHT THERE.
HERE WE GO.
AND THIS IS WHY I BROUGHT T
TOWEL AND THE WATER.
AND JUST DIP YOUR FINGERS IN
THERE WITH A LITTLE BIT OF WATER
AND GO AROUND THE EDGES.
HERE WE GO.
AND YOU FOLD JUST LIKE THAT.
>> Chuck: ALL RIGHT, GOT IT.
>> OH, WOW, YOU'RE GOOD!
PACKAGE.
NOW WHAT?
>> ROLL IT.
>> LOOK ATTHAT!
OH, MAN!
I'M NOT AS DUMB A I LOOK, MIKE.
>> NO, YOU'RE GOOD.
AND GLUE IT WITH THE WATER.
THEN WE PUT THEM IN THE FRYER
FOR SIX MINUTES, AND THIS WILL
BE THE FINISHED PRODUCT AND
SERVED WITH HOMEMADE GARLIC
CILANTRO AYOLI.
AND I BROUGHT THE HOUSE-MADE
OVERNIGHT.
HOMEMADE KETCHUP.
FISH.
SO WE NAME ALL OF OUR SANDWICHES
DETROIT.
AND THIS ONE HAS GOOD HOMEMADE
TARTAR SAUCE, AND SWEET PICKLES
WE PICKLE IN-HOUSE.
AND THIS IS THEAT-
WATER CHICKEN
SANDWICH.
AND WE HAVE THE SHAWARMA.
I WAS BORN IN 75 AND EVERY TIME
WE TRAVEL TO DIFFERENT CITIES
AND STOP AT A DIFFERENT REST
TOP, WE SAW THAT THEIR KITCHENS
WERE NAMED AFTER THE HIGHWAY
THAT THEY'RE ON.
SO IT'S CATCHY, AND --
CLOSE.
GOOD TO SEE YOU, MIKE.
>> VERY GOOD TO SEE YOU.
>> Chuck: WE'RE GIVING AWAY A
$25 GIFT CARD TO TWO "LIVE IN
THE D" VIEWERS.
GO TO OUR "LIVE IN THE D"
FACEBOOK PAGE FOR YOUR CHANCE TO
WE'LL HAVE ALL THE INGREDIENTS