Food Rush Episodes

Ryan Visits Bass Lake, California

Tags: Food Rush

Chef Ryan Scott returns to one of his favorite childhood vacation spots, Bass Lake, California, where he tries two of his old favorites - a classic tuna melt and pepperoni-cashew pizza.

Every year, Chef Ryan Scott takes some time off from his restaurants and takes a road trip to Bass Lake, California. It's a great spot for outdoor fun, with 80 degree water temperatures and being just a short distance from Yosimite National Park. Being in Bass Lake makes Ryan feel like a kid again, as he grew up near by.

Ryan checks out a couple of old haunts. First up is Pete's Place, where he's always loved their classic tuna sandwich. Owner Pete Kanas says the white albacore tuna he uses makes the best sandwich. Pete shows Ryan how to make his classic sandwich, but Ryan has a trick or two to show Pete as well - grilling the tuna salad directly on the grill to make it crispy and also adding some avocado.

Pete's skeptical, but he likes the results.

"Not too bad," he admits. "Pretty good."

Across the street, Ryan visits the Pizza Factory where owner Rob Lantham shows him how to make their unique pepperoni and cashew pizza as well as teaching Ryan how to spin dough. Rob makes it look easy, but Ryan finds it a bit more challenging. His first throw doesn't go so well and he makes a hole in the dough, but Rob says he's doing well for his first time.

"I love how everybody in the back is laughing," says Ryan.

"My first time, it went over the counter," says Rob. "My second time, it went on a girl's head."

Rob shares his motto with Ryan - "If it looks good, it cooks good," meaning he doesn't measure toppings but aims to cover the pizza well. The first run through the oven cooks the pizza dough with just the cheese and pepperoni. The second pass finishes the pizza and gives the cashews a golden roast.

"Cheers to the pizza master," says Ryan. "Thank you for all the years of making great pie."

Party Pontoon on Bass Lake

Other segments featured on this episode of Food Rush:

Smoked Trout Reuben Melt
Chef Ryan Scott cooks up a smoked trout melt on a party pontoon with some friends. He uses homemade thousand Island dressing.
A mouth-watering spin on the ordinary, classic tuna melt that's great with Ryan's homemade Thousand Island dressing.
See Recipe
Grilled Andouille Sausage Orzo Salad
Forget about the same old food at the campfire.  Go gourmet with Chef Ryan Scotts recipe for a jalapeno garlic espresso steak.
This isn't your ordinary pasta salad. It is an impressive mouthful of flavors.
See Recipe
Agave Salted Beer-aritas with Grilled Limes
Ryans party not complete without a delicious and refreshing drink. He makes agave salted beer-aritas with grilled limes, a cross between beer and margaritas.
This delicious and refreshing drink is a cross between beer and margaritas.
See Recipe
Homemade Thousand Island Dressing
Chef Ryan Scott cooks up a smoked trout melt on a party pontoon with some friends. He uses homemade thousand Island dressing.
This homemade recipe for the classic Thousand Island dressing is delightful as a spread, dressing, or dip.
See Recipe
Watermelon Tomato Mozzarella Salad with Salsa Verde Vinaigrette
Watermelon Tomato Mozzarella Salad with Salsa Verde Vinaigrette
Refreshing summer salad with a kick.
See Recipe
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