Where a Gigantic Meatball Sub Rivals the East Coast
When Guy Fieri rolled into Fairbanks, Alaska, he got the scenic route to his destination. Local restaurateur Benny Lynn from Pagota Restaurant tried explaining the backstory of Salties on Second — something about a former employee, a hospital, Chinese food, and tequila. Guy’s response? “I’m so confused.”
But once he stepped inside Salties and tasted what owners Vanessa Stans and Monica Kissinger were putting out, everything became crystal clear. This scratch-made comfort food spot started as a brunch concept pairing housemade dishes with boozy drinks, and it’s become a Fairbanks institution.
The Meatball Sub That Demands Two Hands
The star of this segment was Salties’ massive meatball sub, and Guy dove right into the bread-making process with Monica. The recipe came from her grandmother — a mix of wheat flour, granulated garlic, sugar, salt, and yeast. After 45 minutes in the bowl and another 45 resting on the table, the dough gets portioned and refrigerated overnight. “Gentle,” Monica reminded Benny as he handled the proofed dough before rolling and setting it on cornmeal-dusted trays for a 20-minute bake.
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The meatballs themselves are a hearty combination: ground pork, 80/20 ground beef, housemade bread soaked in milk, onion, parsley, a generous amount of parmesan cheese, eggs, granulated garlic, fennel, pepper, and salt. Twenty minutes in the oven and they’re ready.
The marinara sauce gets the full treatment too — fresh garlic, onion, pepper, oregano, salt, and sugar caramelized in oil before crushed tomatoes join the party for a four-hour simmer. When Guy asked if they make their own tomato sauce, Monica confirmed. His takeaway? “I should just quit asking if they make it.”
The final build: housemade bun, provolone, meatballs, marinara, mozzarella, then into the oven to melt the cheese. Guy’s verdict on that garlic-kissed bread? “That’s Dynamite.” He praised the tender meatballs with great texture and the delicious sauce with its really nice tomato flavor. His ultimate compliment: “I could easily be in an East Coast sub shop getting this.”
Chicken Pot Pie Done Right
Guy also tackled their deconstructed chicken pot pie. The process starts with seasoned chicken stuffed with butter, garlic, crushed red peppers, rosemary, salt, pepper, and thyme — roasted at 350 for an hour and fifteen minutes. The stock comes from the bones and scraps simmered with bay leaf, carrots, cabbage, onions, garlic, and celery. How long? Monica’s answer ranged from 4 to 7 hours. Guy called her an “over achiever.”
The crust uses cold lard mixed with flour, salt, and ice water — keeping the shortening cold so it stays separated and creates layers when baked. Guy broke into the finished dish and declared it takes you “right back to a log cabin hanging out with Grandma.” His final word: “Legit. It’s perfect.”
For fans of scratch-made Italian-American cooking, this segment sits alongside episodes featuring Spaghetti and Lamb in Tuscany and an Old-School Italian Market in Baltimore — proof that when you put in the time on fundamentals like bread, sauce, and stock, the results speak for themselves.
Tips from the Salties Kitchen
For better meatball texture: Soak your bread in milk before mixing into the meat — this keeps things tender rather than dense.
For flaky pie crust: Keep your fat cold. Monica uses ice water and cold lard specifically so the shortening stays separated in the flour, creating those layers during baking.
For deeper marinara flavor: Let your aromatics caramelize before adding the tomatoes, then simmer for hours, not minutes.
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