(upbeat music) - Ooh, so good.

Today is all about something sweet, and I am so ready for it.

Oh, I want to eat.

- I know.

- Okay, keep going, hurry.

(laughs) And this version, ooh, is not what I was expecting.

Hi, I'm Julianne, but you can call me Jul.

And this is Jul's Armenian Kitchen.

The recipes of my childhood are beginning to fade with time.

So I'm on a mission to learn the secrets and stories behind Great Armenian home cooking, the way it's always been passed down in family kitchens right here in the Central Valley.

I'll learn how these proud Armenian families built their version of the American Dream in ways you won't find written down anywhere else.

And I'll be stepping right into their kitchens to see how it's really done.

There'll be great food and a few unexpected moments along the way.

We are gonna have a delicious time.

Production funding for Jul's Armenian Kitchen is provided by Fowler Packing Company, three generations of family farming in California Central Valley, bringing Peelz Citrus and Samson's Grapes to families nationwide.

More information at fowlerpacking.com.

Ohanyan's of Fresno.

For more than 40 years, Ohanyan's has preserved Armenian culinary traditions through handcrafted products, rooted in heritage quality, and craftsmanship.

What began in the Central Valley is now shared nationwide.

For more information, visit ohanyans.com.

(lively music) - Mm, paklava.

Paklava to Armenians is like apple pie to Americans.

It's about as traditional as you can get.

Growing up in Fresno, it wasn't a proper feast if it didn't end with paklava, those golden diamond slices, the pastry and nuts and sweet, sweet syrup, it's one of my guilty pleasures.

Well, today I'm meeting with a local chef who's gonna show me his take on this traditional dessert.

But first I'm making a quick pit stop to pick up a gift for my host.

(lively music continues) I'm so excited 'cause we're gonna go see Chef Vatche and he is gonna teach us how to make paklava.

But I don't wanna show up empty handed.

So we're gonna go on in and we're gonna get some Oghi, or you could call it Arak, or you could call it Rocky.

I call it good.

Hi.

Arak or Oghi, it's one of the world's oldest spirits, has a distinct licorice flavor that comes from fermented grapes and anise.

And it's a staple at just about every Armenian gathering.

You may have seen me enjoy it before, and it's actually been called Armenian moonshine around these parts since families use their raisins to make it on their farms, vineyards, even in their backyards.

Perhaps some still do.

(lively music continues) You know, while I'm here, I might as well get one for our house too.

(lively music continues) If you ask around Fresno where to get a great meal, one name comes up again and again.

Chef Vatche Mouhktarian.

For nearly two decades, he's been the chef and owner behind Cracked Pepper Bistro, a restaurant that's become a Central Valley favorite.

Over the years, it's earned awards and a loyal following for bringing thoughtful, fine dining to Fresno.

But Vatche is not the kind of chef who stays in one lane.

He's also stepped into a new venture, Sanctuary Roasting a coffee brand inspired by the rich traditions of our Armenian culture.

And if his name sounds familiar beyond Fresno, it might be because he was the winner of season 20 of Guy Fieri's, "Guy's Grocery Games".

Today, Chef Vatche, sharing his personal approach to paklava, a version that's a little simpler and perfect for home cooks like me.

It may not be the traditional way, but don't judge it until you try it because it's good.

(lively music continues) Hey.

- Hey.

How you doing?

- I'm good.

- Good to see you.

- Thank you so much for having me.

- Yeah, thank you for coming.

- I brought you a little something.

- Thank you.

- You're welcome.

- Can't wait to open it.

- Yes, please do.

- All right.

Oh, nice, Arak.

(Jul laughs) My dad's favorite, mine too.

When I, when I was a baby, he used to always gimme a little sips.

- Yeah, of course.

- Yeah.

That was like, I was his taster.

It doesn't work in America, but Lebanon.

- (laughs) And this is from Lebanon.

- It is?

- I got a Lebanese brand.

- Thank you, I appreciate that.

- You're so welcome, it's my favorite.

- So thank you.

- You're so welcome.

Shall we get cooking?

- Let's go cooking.

- All right, let's do it.

(lively music) And just like that, we were off to the races.

Chef Vatche didn't waste any time with me in the kitchen.

He'd already pulled out room temperature sheets of filo dough for our paklava.

And interestingly, he uses muffin tins for his.

I've never seen that to make paklava before.

But I must say I am intrigued.

And of course I'm seeing lots of butter here.

Is that salted butter or- - It's just fresh unsalted butter, yeah.

- Unsalted butter, Okay.

- I do put a pinch of salt in my mixture.

- Okay.

- Just because all all desserts need a little bit of salt, you know?

So, - You put it in your actual- - Paklava, yeah.

That way I spread it out evenly.

- Oh, okay.

I see, I see, I see.

Okay.

So this is just melted- - Just melted butter.

You can use clarified butter, you can use ghee.

You know, even, don't even worry about like the solids when you melt it.

Just use the solids too.

- Oh really?

- Yeah.

Yeah.

I think it's the more flavor you can add to something, the better it is.

- Okay.

Very good.

- So the idea, if you're laying it down, you kind of wanna just start rolling it.

And you wanna give it a nice floral shape and then you put it in and try and get it to the rim of the cup, the muffin tin.

And open it up a little bit.

There you go, you wanna try one?

- Yeah.

I was gonna say I need to stop you 'cause you make that look a lot easier than I think it is.

Watching Chef Vatche mold these paklava cups had me thinking back to the countless amounts of paklava I've seen and tasted.

Cut into a diamond shape, that's what I was always used to.

But Chef Vatche says it's all about the corners of the sheets and a delicate flick of the wrist to shape it, to fit into the muffin tins to give us what I think will undoubtedly resemble a delicious rose.

- Yes.

Tell me how, how did you come up with this idea to do cups like this?

- You know, chefs tend to be a little lazy sometimes.

- (laughs) Is that what it is?

- Yeah.

So if you want something done fast, you give it to the laziest guy in the kitchen.

- Oh really?

- Yeah.

So I had a customer that kinda wanted paklava and I says, sure I can make it.

But I didn't wanna do the sheets.

I didn't want to cut it.

It's a lot of work.

And I really don't have patience to bake, so I'm more like, let's get it done type of a chef.

So, and most pastry chefs have time.

That's beautiful.

- It's not bad, is it?

(laughs) - That's perfect, that's perfect.

- You're a good teacher.

- Yes.

You wanna do one more or?

- I don't think I'll push my luck.

- Alright, so we're gonna, so - That's how it happens.

- That's how it happened, is how it kind of just comes together.

- [Jul] And speaking of coming together, the stars also aligned for Chef Vatche when he was crowned the winner of season 20 of Guy Fieri's grocery games.

He somehow made canned tuna, bananas and fruit cocktail taste good together.

- It was the first time they ever shot that episode in that style.

Had seven interviews.

- Amazing.

- Before I even I got on the show.

- Interesting.

- Yeah, it was a lot.

- Was it stressful?

- No, it just, it was long hours, but I'm used to the long hours, but it was not stressful at all.

So then you wanna butter, we butter the outside because we butter the tin.

Right?

- Okay.

Right.

- So we wanna do the same thing here and be generous with the butter.

More, better, more butter, more better, - [Jul] More butter, more better?

I'm sensing a theme here.

- Because this will absorb a lot.

Believe it or not.

I know it looks paper thin.

- Yeah.

- But it will absorb a lot and to get it crispy, that's why you need the butter.

I think people try to be healthy and- - [Jul] Yeah.

Yeah.

- You know, don't put as much butter, but unfortunately you got a soggy paklava.

- Yeah.

I mean, you're not gonna enjoy it.

- You know, don't make it.

(laughs) - Yeah.

If I'm gonna, if I'm gonna have my calories, I want to go all in.

- Right.

- Go big or go home.

- Exactly.

Yeah.

- I'm glad Vatche and I are aligned on this.

Give me that buttery pastry goodness any day.

Now to make the filling.

And at first glance, this looks familiar.

We have walnuts, sugar, clove, cinnamon, and an unexpected ingredient.

Cardamom?

I love that you put cardamon in.

Is that spice mix more Lebanese, or how did you come up with that spice?

- You know, I love cardamon.

- Oh, you just love it.

- I just love it.

- Okay.

- So that's typically what I do.

And then we're gonna pulse this.

- Okay.

(blender whirs) - Oh, that smells good.

oh yeah.

After pulsing most of the walnuts, chef Vatche leaves some of the walnuts in thicker pieces to keep it from tasting, grainy.

And just to add more texture to his paklava.

And soon we will pop these bad boys in the oven between 325 and 350, depending on your oven for 20 to 25 minutes till brown.

Okay, golden brown.

- Golden brown.

- Okay.

Sounds good.

- Yep.

And you might have a little extra left.

You can always save it for your next, - I would put it on yogurt probably.

- There you go.

Like a Armenian granola.

- Exactly.

(both laugh) That's what I would do.

Before these paklava cups can go in the oven.

We need to make our simple syrup.

- So equal parts.

- Okay.

- Cup of water.

- Okay.

- Cup of sugar.

- All right.

(cups tapping) - We're gonna put a pinch of salt in here.

- Okay.

Oh, is that not two pinches?

(laughs) - Or, Armenian pinches.

- Okay.

- And then the vanilla extract, I save for the end, so I don't, I put that at the end because I don't wanna burn off all the liquor to it.

- Oh, Okay.

All right.

- And then I use a little bit of lemon zest.

So the idea, well, the trick with lemon zest is you wanna stay what's still yellow.

Okay.

If you cut into the white, it becomes bitter.

- Oh, interesting.

- Yeah.

So gently.

Would you like to try it?

- Well, yeah.

You know what I, on my wishlist is one of these- - Micros.

- Micros.

- Yeah, they're awesome.

- I don't have one.

I mean, I have a small one and it's already broken, so, okay, so.

- Just pull towards you.

Yeah.

- [Jul] Just like that.

- Yeah.

You don't wanna push too much, you just wanna get the oils and the lemon zest flavor.

- Okay how's that?

- Like when they make lemon cello, they don't use the white, they only use the, - Okay, got it.

- Yellow.

- Perfect.

- How's that?

- Beautiful.

- Okay.

- And this one again, up to you, if you like a little bit more lemony, zesty, use more if you don't.

I believe recipes are guidelines.

- Right.

- You know, maybe the first one you make it the way the recipe said, but you gotta make it fit your lifestyle, your family, your flavor profile.

So take a recipe, make it your own.

And that's how you do, that's how I do all my stuff.

- While our paklava cups bake in Vatches commercial oven.

So timing may vary at home, we head back to the front to make our simple syrup with water, sugar, and lemon zest.

- We're getting to the consistency.

I like to call it the Moses stage.

So when you take your spoon and you run your finger and stay separated, you're ready to go.

- [Jul] You're parting it.

You're parting the red sea.

- You're parting it.

So, at this point is when we add our, a little bit of vanilla.

- [Jul] So you improvise a lot in the kitchen.

- I do.

- [Jul] Have you always been a jazz player in the kitchen?

- I, well, that's why I like the kitchen, I think.

I think baking is more people who are precise.

And chefing is more people who like to play.

- Interesting.

- And I used to tell everybody my menu is a living, breathing thing.

If I want, if I come to work and I'm looking at it, it doesn't look right or something is off, - You're gonna change it.

- Or, I just have a whim.

- Yeah.

Yeah.

- I change it.

- But then do people ever get mad?

They're like, I wanted it this way.

Like, I had it last month.

Or are they okay?

Do they roll with it?

- I think they roll with it.

There are certain customers that come in for certain dishes.

- Yeah.

- And they never change.

They've been coming in for years and I know exactly what're gonna order every time.

- Okay.

Okay.

- So we have our favorites that we never change.

- Like that stacked appetizer.

I'm sorry.

- Our scallops, our short ribs.

So on the short ribs, I change the sauce seasonally.

- Okay, oh, okay.

- I'll do a wine base, I'll do a chili pepper paste all different wines.

- Oh, I want to eat.

- I know.

- Okay.

Keep going, hurry.

(laughs) (upbeat music) All this food talk was making me hungry.

I promise I wasn't trying to rush him.

At this point we have our filling and finally and roughly chopped walnuts, sugar, cloves, cinnamon and cardamom layered into our very buttery filo sheets and baked at 325 degrees for exactly 21 minutes.

Meanwhile, our simple syrup is cooking down until it slightly thickens just before that jello like stage when the bubbles become small and it turns perfectly sticky.

So while we're waiting, tell me about your grandmother.

What was her name?

- (foreign word).

(foreign word) means fire.

- Oh.

- (foreign word) means fire.

So she was probably a very fiery woman back in the day.

Or the family was, - Where did she live?

- She lived in Fresno.

- Oh really?

- And my whole family moved here.

And so I some, my dad's side in Chicago, my mom's side is in Fresno.

- Okay.

- They went to Chicago way too cold.

Fresno, apparently it wasn't 110 when they came here.

So they're, - I see.

- They're in Fresno.

- Okay.

- And so my mom, grandma has passed a long time ago.

My mom and dad passed.

But their memories, all that stuff still with us because you know, we still have family dinners on Sunday with, my dad was a big Shish-ke-bob fan.

- Yeah.

With his Uzo.

- That's right.

- So every Sunday he'd wake up, make food for breakfast.

- Yeah.

- And then he would make the shish-ke-bab, get ready and then he would sit down.

He was the slowest eater.

- (laughs) Oh.

- That man, it could be earthquakes, bombing.

He would just like, no, I'm not rushing my dinner.

It, literally a two hour dinner.

It'd be funny, we'd all leave the table.

He'd still be there by himself.

He just, I guess the slow living was with my dad.

You know?

Now, now everybody wants to go slow, slow, fast, fast, fast.

Now it's going back to slow living.

My dad was slow living all his life.

I appreciate and love that because sometimes in my life we're rushing too much.

- We rush, it's true.

- We rush, we don't even enjoy things.

- I know.

- So we're gonna make Armenian coffee.

This is a coffee that I roast here locally.

It came about, we opened a coffee shop and we couldn't find coffee that I was used to.

And I said, I really want to mimic what I grew up on.

A lot of coffee now is lighter.

So this is mid the dark roast.

- Okay.

- Very low acid.

- Oh, nice.

- So, and we blend.

As a chef, I do the blend.

So the midnight oil tastes more like the Armenian coffee that I grew up on.

So we're gonna make our coffee right now.

So put this on here.

Our Jazve our cup, then we add adding four cups, demi glass cups.

- [Jul] Four demi glass.

Okay.

Demi task.

Yeah?

- Yeah.

We're gonna take a little bit out.

- Okay.

- Make room for the coffee.

- Okay.

So maybe like three.

- Yeah.

Three.

- Okay.

- We want strong, right?

Yeah, we do.

- Yeah, so one, two, three.

- So tell me, wait, you don't add the sugar at the same time?

- Yeah, I don't add sugar.

- You don't add sugar?

- I don't add sugar.

(Jul screams) Do you want a little sugar?

- No, it's okay.

- Okay.

- Wait, but you're not gonna add salt though, right?

- No.

No.

So that leads to my mom's story.

When she was younger in Lebanon and the gentleman would come over to court and ask for their hand or want interested.

And the women were supposed to go make coffee.

- Of course.

Yeah.

- And they made coffee.

But if the young lady didn't like the gentleman, they'd add salt to the coffee.

So that was like a gentle way of saying, ah, you're not the guy.

You know, (laughs) if it's sugar, - Love that.

- You're good to go.

- I really love that.

- Yeah.

- But, I might do that sometime, even though I'm already married.

Just to send a subtle signal, you know?

- Yeah.

Even the family is visiting.

(Jul laughs) That might be a way too.

Like you get salt in your coffee, leave right now.

Well, you know, coffee in our culture is very hospitable.

- Yes.

Yes.

- So typically when somebody comes to your house, you make 'em a coffee, you welcome, you sit down, they enjoy, and then they have dinner, whatever.

- [Jul] Right.

- And the second cup of coffee is the goodbye coffee.

- Oh.

(laughs) - So they offer you a second cup of coffee, they're saying that means- - time to go.

- Now after this, yeah.

So it's very gentle.

- I love it.

I love that you were like motivated to bring this aspect of our culture here to Fresno in a product that you're hand roasting, right?

That's really cool.

- Yeah, we roast it in Clovis.

We do small batches.

It's 20 pounds at a time, you know, so we really focus on the quality.

All the coffee that we use is a specialty coffee.

So we'll taste it right now.

You're not gonna taste any acidity.

You're not gonna taste anything.

- [Jul] Wonderful.

Are you burning your hands?

- No.

- Okay.

Be careful.

- I have Teflon hands.

I don't Oh, when I cut my fingers, I don't bleed.

- Are you (laughs).

- Yeah, after 20 years of doing this.

Yeah, I know.

They were, my mom and my grandparents were from Zetune, so they were Zetunesese.

So I know that much.

- Yeah.

- [Vatche] And unfortunately none of us really kept track of like the history or the, you know, the whole story.

- [Jul] He mentioned his family's from Zetune, which is in the Taurus mountains of Southern Turkey near Marash, which is where some of my family's from.

So who knows?

We may even be cousins.

- I know I have cousins in France.

I know I have cousins in Dubai.

I have cousins in Lebanon.

- Interesting.

- And thank God for social media.

That's one of the better things of it, is you can keep in touch with family from across the world.

- The kitchen is filled with the smell of lemon and rich brown butter.

Our paklava is golden and ready to be taken out of the oven.

And Vatche begins coating it with the simple syrup we made.

Pouring it all over the top to hear that sizzle.

So your proportions really are good for like six.

- You can do 12.

- Yeah.

- If you can do, if you wanna do halfs and you have a muffin tin that's a little smaller.

- Oh, okay.

You can do like 12, take half the sheet.

- Okay.

Okay.

- And then half the filling.

So you'll get 12 out of it.

- I think I like a bigger one.

(laughs) - I do too.

I do too.

- Okay, very good.

- So typically these are best served next day.

- Okay.

- Yeah.

You can eat it hot.

I like it hot, I can't wait.

I'm not patient when I make bread, which I'm not very good at it.

I've been practicing my sourdough, like I can't wait the half hour to- - Yeah, yeah.

Get me the butter.

- Yeah.

- I cannot wait anymore to try this flaky, buttery paklava cup with my coffee.

And I'm excited to read each other's fortunes in the cups since we both know how to do it.

- We made our coffee.

- Yes.

- Let's pour a little bit.

I'm gonna give it a little shake.

It's been sitting here.

- Okay.

(utensils and plates clank) Thank you.

- And we have our paklava.

- Yes.

- All right.

- Cheers.

- Cheers.

- Thank you for having me again.

- Thank you for coming.

- Mm hmm.

Smells just right.

- Yeah.

- Hmm.

It's surprisingly pure.

- Isn't that nice, doesn't need sugar.

- You're right.

- It doesn't need sugar.

- Actually, it doesn't eat sugar at all.

- No, - It's, it's still, - Oh, thank you.

I'm gonna be wired.

(laughs) - Yeah.

- Which I accept.

I accept.

- I understand.

Should we take a bite of our paklava?

- Absolutely.

And I hope we can just use our hands.

'cause let's do, I never cut it with a fork.

- Nobody's watching.

- Okay, great.

(both laugh) All right, here we go.

- Cheers again with the paklava.

- So great.

(paklava crunches) Mm hmm.

Mm.

Oh, you have a little paklava on your beard.

I need to tell you (laughs).

While we enjoyed our pastries, and perhaps I enjoyed mine a little too much, I asked Vatche about his family's long journey to America.

- So it was during a war, my mom and dad and I were all at the bazar shopping.

And they started bombing, on a way, we were escaping back home and bomb hit like on the building close to us.

We came out of a dust.

And my mom, I remember, passed out and my dad the next day packed us and took us to Syria.

I definitely, in Syria was much safer than Lebanon, believe it or not.

- Yeah.

Their travels eventually led them to a new home in Canada.

- When we landed, it was beautiful day, sunshine.

The next day we were on like the 18th floor, some apartment.

My grandma wakes me up and the whole city is just pure white.

It's snowed so much in one night.

So we had to go to Sears buy clothing.

And my mom was funny.

She was negotiating with the lady at the cashier, and it was like a hundred some odd dollars.

She goes, I give you 80.

(laughs) My uncle, no, my uncle's like, that's how they do.

They don't do that in Canada.

We lived in Vancouver for about six, seven years.

And then my other uncles were in Fresno.

So they came to Fresno, checked it out, and they loved it.

And they went to Chicago, I have family there too.

My dad's side too cold.

So we decided Fresno, and I've been in Fresno for about 30 years.

Maybe a little bit longer, yeah.

(paklava crunches) - Mm, so good.

Ah, the beauty of filming, it means calories don't count.

So I can indulge as much as I'm offered by my host, which was a lot.

While I continued enjoying every bite, Vatche told me how his uncles made their way here.

- They actually got a job on a cruise ship and jumped actually off the boat in Mexico into the water.

And they had coyotes, smuggle 'em.

- When, when was this?

- Oh, Jesus.

Eighties, early eighties.

- And they were in Lebanon too before?

- Yeah.

- Interesting.

- They're more like, they were traveling, they were escaping, I guess, too.

And that's the story.

Every year it gets bigger and bigger, the story, you know, I mean, to document that apparently.

- Tell me about the drive to come here.

Like what, what does, like, we use the term, the American dream.

What does that mean to you?

- I think it's every different for everybody.

I mean, when I first moved here, I never thought I'd own my own restaurant.

I never thought I'd have my nice house, family, kids, you know?

Yeah.

It was just living in the moment, I guess.

And we're in America, so I was working different jobs and you know, I think my kids count, I had over 20 different jobs at one point.

- At one at the same time?

- No, no, no.

I mean, in life's in the span.

- I see.

They were like, in this area, you had 20 different jobs.

- I did this, I did this, I did this.

And then I saw, you know, Bobby Flay, Emmeril Legassi, all those guys on tv.

I'm like, I enjoyed cooking.

So I'm like, oh, I can do this as a living.

You know, these guys are doing it.

And went to culinary school around 32 years old, 31, 32 years old when I went to culinary school.

- Where did you go?

- California Culinary Academy.

So I went there and you know, a high school, I was like D and C student.

I was not very good.

But I went to culinary school.

I graduated on a dean's list.

- Really?

- So I guess when you find your niche, you really do good at it, you know?

Yes.

And then from there, I just jumped around.

And even opening my first restaurant was just a, another hurdle, because I couldn't find a job, nobody would hire me.

- Interesting.

- So I said, fine, I'll just open my own restaurant.

- By now, our cups were empty, so we turned them over, letting the coffee ground settle into patterns.

And as we waited, he told me about how his restaurant, Cracked Pepper Bistro has made it into its 19th year.

- Wow.

- Start at a 40 seat restaurant, jump to 75, 80 seat, and now inside and outside we're about 200.

- Really?

- Yeah.

- So you don't sleep.

(laughs) - Oh, that's why I got coffee.

(both laugh) - Very good.

- So it keeps me going, you know?

- So you're kind of a renaissance man.

I mean, you don't, you're not allowing yourself to be defined by what's available or what roles exist.

You're just creating your own.

- I think the basis in the wall is I enjoy feeding people.

I enjoy like, making people happy.

That's like, I guess my love language in a sense.

- Yes.

- So when I feed people the restaurant, it's an instant feedback, right?

It's like, either you love it or you hate it.

You're telling me right away.

Coffee is very similar.

If you drink a cup of coffee, you love it.

It's like, oh, it is a great coffee.

So I'm, I guess I'm always like in the business of just making sure customers are happy, people are happy.

So I think that comes from the Armenian culture being hospitable.

- [Jul] After much waiting, we could finally read our cups.

I'm so excited to find out what my fortune is.

(lively music) - What do you have?

- (gasps) Ooh.

Ooh.

- I would say, are you planning a trip to where you're visiting a church in this trip?

- Yes.

We're going, we're planning a trip to Europe and we're gonna see lots of cathedrals.

- Yeah.

- So how do you know that?

- Well, if you look at it, see the, little church in the bottom with the steep.

- Yeah.

- And then you have the star right above it.

- Oh (gasps).

- And it shows when the cups is clean.

It says that you're a pure of a heart person.

- Oh, is that what the clean cup means?

- Yeah.

If you flip it and it's clean, that means you have, you don't have like heavy weight or you, you, it's so yeah, your trip's gonna be fine.

You're gonna get there comfortably, and the churches are gonna be available for you to see.

- Oh, nice.

- I know, right?

- Now what I see in yours, right, is I see a bird.

Do you see it?

- I see that.

- With a wing.

- Yep.

- And so I, what I see is, I see you taking flight.

I see this coffee thing really taking off.

- Yeah?

- So birds are good news.

Birds are good news (foreign word).

- Yeah.

- Oh, that's so nice.

- Yeah.

- You got good news coming back.

- I got good news coming.

- And I've got a great trip coming.

- I know, it's what it said.

(lively music) - Oh, I didn't that story.

- I never got them enough foam.

Let's just say it that way.

- You're a wild child, huh?

- I guess so.

- I love it.

- Oh, bless your heart.

Now how old do you think I am?

This is something my mother used to always do.

She'd be like, now how old do I look?

And people were like 80?

I mean.

Production funding for Jul's Armenian Kitchen is provided by Fowler Packing company, three generations of family farming in California Central Valley, bringing Peelz Citrus and Samson's grapes to families nationwide.

More information at fowlerpacking.com.

Ohanyan's of Fresno.

For more than 40 years, Ohanyan's has preserved Armenian culinary traditions through handcrafted products, rooted in heritage, quality, and craftsmanship.

What began in the Central Valley is now shared nationwide.

For more information, visit Ohanyans.com.