“Razzmatazz and Pizzazz”: When Guy Fieri Discovered the East Coast Donair
Some dishes carry the soul of a region in every bite. For the East Coast of Canada, that dish is the donair—a ground beef creation piled on pita bread that’s become a Maritime institution. When Guy Fieri rolled up to check out a joint where the chef was “taking street food to an artist level,” he got a masterclass in this Canadian classic with a few extra flourishes.
From Corporate Cooking to Catering Magic
Chef Mark Steel brings Newfoundland roots to Ottawa’s Orleans neighborhood. The name OCO stands for Orleans Catering Company, representing the East End of Canada’s capital. Steel’s philosophy is refreshingly straightforward: “We take very approachable food everybody likes, and we make things from scratch using local ingredients.”
The menu offers burgers and fries, sure, but the specialty items are where things get interesting. And nothing captures that East Coast spirit quite like their version of the donair—what Steel promises has “a little more pizzazz” than the traditional preparation.
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Building the Ultimate Donair from Scratch
The foundation starts with ground chuck at a 70/30 ratio. Steel seasons it with garlic powder, onion powder, smoked paprika, pepper, and salt. Then comes what he calls “the pizzazz”—cayenne pepper processed directly into the meat alongside fresh oregano. The seasoned beef gets rolled out on a sheet pan and hits the oven at 350 degrees for about seven minutes.
But here’s what separates this sandwich from any other beef creation: the sauce. Steel starts with evaporated milk and sweetened condensed milk—”those cows are rich and thick here,” he notes. Fresh garlic goes in (“that’s what I always do”), followed by sugar and vinegar. The acid transforms everything, tightening the mixture into something thick and magical. Guy admitted he’d never seen anything like it, watching the sauce thicken before his eyes.
The assembly happens on a flat top grill. The pita gets hit with garlic butter while the sliced beef develops what Guy would later call “caramelization.” On goes cheddar, crisp lettuce, a generous pour of that signature sauce, cherry tomatoes, sweet mini peppers, sliced jalapeño, more cheese, and pickled red onion to finish.
Guy’s Verdict: The Best Donair He’s Ever Had
The moment of truth was messy—exactly as it should be. “You bring a bath towel or have a car wash when people leave,” Guy joked about the sauce situation. But his reaction to the flavors was emphatic: “The meat is what’s the most impressive with the seasoning, with the caramelization, but when you get the fresh vegetables mixed with the cheese and then you get the little kiss of the sauce, it rounds it out.”
His final declaration? “Best donair I have ever had. Seriously.” The meat stayed juicy, the seasoning hit perfectly, and the sweet sauce delivered exactly what East Coast donair lovers expect. Similar to how regional specialties shine at spots like Fat Tummy Empanadas in San Antonio, TX or the *Dynamite* Luau Stew on Oahu, this donair proved that hometown dishes made with care can blow away even the most seasoned food traveler.
Tips from the Kitchen
On the sauce: The combination of evaporated milk and sweetened condensed milk creates the base, but it’s the vinegar that transforms it—watch for it to thicken dramatically as the acid works.
On the meat: Process the cayenne and fresh oregano directly into the ground beef rather than just sprinkling on top. That’s where the “pizzazz” lives.
On serving: Slice the meat thin after cooking for easy eating. And embrace the mess—it’s part of the experience.
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