Guy Fieri takes a second fresh bite of the Mobile-area dining scene on Friday, as “Diners, Drive-Ins and Dives” detours to Daphne.

The destination this time? Chef Jeremiah Matthews’ Southwood Kitchen, a spot along U.S. 98 that has emerged as one of the area’s most creative dining options. According the Food Network’s synopsis of the episode, titled “Sandwich-Fest,” it’ll feature Fieri digging into some “delicious fall-off-the-bone pork” and “a dynamite dip.”

That’d be Southwood’s Snake River Wagyu French Dip sandwich, named for the Idaho-based farm that provides the beef. It’s not something you can just whip up in your kitchen in a few minutes: The recipe, as published by the Food Network, calls for nearly 14 hours of prep time. (A lot of that is overnight chilling time to allow the flavor from a seasoning rub to work its way into the meat.)

The episode is the second of a series featuring Mobile-area restaurants, following one on Oct. 20 that showcased The Noble South in downtown Mobile. Fieri is thought to have visited six area venues over the summer; two more new episodes featuring Mobile stops are scheduled for Nov. 10 and 17, though the Food Network has yet to confirm which restaurants will be featured.

Matthews, like chef Chris Rainosek at The Noble South, said his experience with the show was positive.

“So they did two dishes, they did the French dip and they did the pork shank, which are two of our staples that we probably sell the most of, definitely the French dip,” said Matthews. (That pork dish, just FYI, is presented as “Crispy Kurobuta Pork Shank,” served with horseradish Robuchon potatoes, braising jus, carrots & peas and a pork rind gremolata.)

“It was a blast,” said Matthews, praising the professionalism of the production crew. “Man, it was two days of filming. You know, the first day they kind of shoot you walking through every step of every single item in the recipe. If it’s an onion, you show them how it’s diced. So you have everything laid out and you shoot everything the first day without Guy and then they come back the second day and then you do it all the way, the same way you did it before, but with Guy. But he was a blast to work with.”

“He was a down to earth guy,” said Matthews. “He’s very knowledgeable. I mean, we talked food for 45 minutes. He’s a pretty easy guy to talk to.”

Matthew said he was pleased to find substance behind Fieri’s celebrity.

“Actually he knows food,” he said. “He’s a real-deal chef.”

Where the Noble South episode also featured Lower Alabama restaurateur “Panini Pete” Blohme, the Southwood segment involves Jeffrey “Stretch” Rumaner, a Kansas City-based artist and restaurateur who has worked and appeared with Fieri on a variety of projects.

“That dude’s a trip, man. He was, he was a lot of fun to work with too,” said Matthews. “He’s got several restaurants … he’s got a rock and roll band, yeah, that dude’s a nut.”

The “Sandwich-Fest” episode of “Diners, Drive-Ins and Dives” will premiere at 8 p.m. Central time on Friday, Oct. 27. The episode also will feature Wagyu meatloaf served in Omaha and bao and a Reuben found at a deli in Stanford, Connecticut. More airings follow at 11 p.m. Friday; 10 p.m. Friday, Nov. 10; and 1 a.m. Saturday, Nov. 11.

“Diners, Drive-Ins and Dives” can be seen via cable and streaming providers that carry the Food Network, and via www.foodnetwork.com. Streaming services that carry Food Network programming include Philo and FuboTV.