A Pinch of Portugal (2023) Movie Script
1
I think
it really bears repeating...
The secret of great food
is never questioning
just how great youcan make it.
Isn't that right, Anna?
Yes, Chef.
So...
come...
sit with me,
and enjoy the taste of Sayulita.
I love
that you're two seasons in...
A season and a half, Hope.
And you're still
taking pictures.
I'm like...
the extra who finally got a line
and is really grateful,
and a little bit incredulous.
Please, you earned your spot,
and clearly,
Dean likes you enough
to keep you on.
Okay, don't jinx me.
Millie was here
for three seasons
and he fired her for...
adding more salt.
Well, just keep doing
what you're doing.
You'll be fine.
Speaking of which,
I pulled some of
Dean's favorite recipes
from Portugal, and...
little somethin' extra.
Ooh! Lavender rack of lamb?
Mm-hmm. It's their
most appreciated meat.
Sounds delicious,
but you know how
he likes his own creations.
Don't be a Millie.
Oh, I wouldn't dare.
Good.
Okay, so I just finished
this beauty.
Let me guess...
Two weeks,
broken down by the hour?
Half-hour.
Oh, well,
let's cross our fingers that...
Don't even say it.
Desculpe-me...
Onde estao os banheiros?
I'm pretty sure you know where
the bathrooms are now, Russ.
Okay, well, that confirms it.
My pronunciation is amazing.
Mais ou menos.
That's Portuguese
for "I agree," right?
Sure.
Where's Dean?
Shouldn't we be heading
to the airport soon?
Uh, the vans will be here
in an hour.
Um... he's gonna meet us there.
Where? The airport?
Portugal.
- Why?
- Okay.
His contract negotiations
are just taking a little longer
than expected.
Stop. You know
how these things go with him.
Ahem.
- So I've heard.
- Not from me.
We're about to start
shooting our seventh season.
Dean's just...
throwing his weight around,
playing hardball,
seeing how much he can
squeeze out of the network
before he signs
on the dotted line.
Are they squeezable?
Not for you and me.
The deal will be sewn up
by the time we land.
We will get there.
We always do. Right?
I'll load up the camera.
Did you connect with
the farmer's market guy I found?
Lucas is expecting your call.
Uh, yes,
we're playing phone tag.
Then you're "it".
Try again.
We need vegetables,
not variables.
Ola.
Ola. Hi, Lucas.
No, no, no, no, no, no, no, no!!
Oh. May I speak
to Lucas, please?
Sim.
Hi.
Are you talking to me?
- Sim.
- Oh.
Is this Dean's assistant?
Prep cook, but, yes, I'm Anna.
Oh, hi, Anna.
We are excited
to welcome you to Lisbon.
Oh, thank you.
I just had a few recipes
I wanted to go over
and make sure you had
all the ingredients.
I'm sorry, is this a bad time?
Apologize. Friday mornings
are always...
um, what's the word?
Manic!
Rest assured,
you will be well taken care of.
Just email me
the list of ingredients,
and I'll meet you here,
whenever is best.
All right...
Hello?
I'm assuming you know her?
Hi, Mom.
Give me a smile.
Oh!
Oh...
You know,
I love seeing you, Mom,
but you don't have to come
all the way down here
every time I leave.
Are you kidding me?
I love it.
It only took me,
like, two hours.
Besides, all our friends love
all the behind-the-scene pics.
So... where's Russ?
Working. Why?
Oh, just always nice to see him.
Besides, your dad
still thinks
that maybe you two might...
I already tried that door, Mom.
It's closed.
We're just friends.
Okay.
Okay. But we're glad
that you'll be together
'cause Lisbon's a bit far
for our liking...
but exciting!
Yes, very.
I wish you guys could come.
It's gonna be a smidge
more glamorous than this.
Mm, don't worry about us.
I just wanted to see your face.
Your dad did, too,
but the city's paying him
double-time
to get Main Street's power
back up.
He sends you love.
What'd you do?
Mm, nothing.
It's just a little travel kit.
Type-E adapters...
converters.
I also put
a little melatonin in there,
and a jar of peanut butter,
in case you need it for a recipe
or feel a bit homesick.
I hear it's hard to find
over there.
That's very considerate.
Thank you.
Of course, sweetheart.
We just want you to be prepared
for any situation.
It's not like the diner.
It's Hollywood.
It's not exactly Hollywood,
but I know what you mean,
and I'm going
to keep my head down
and stay clear of the drama.
Especially since
that boss of yours
sounds like a bit of a...
Mom!
Well, what I mean is...
good luck, honey, mm?
And call us
if you need anything, all right?
- Okay.
- Have the best time!
- I will.
- Oh!
I will, I promise.
I can't believe
we're working here.
This is stunning!
It's Dean.
What did you expect?
- Hope!
- Yeah?
Can you share
the WiFi password with me?
Oh, man, I'm starving.
You reckon
they're serving lunch yet?
How come you didn't eat
on the plane?
The chicken wasn't that bad.
Oh, I couldn't.
The olives were touching it.
You're joking, right?
Olives are evil.
Oh, come on!
Uh, let me guess...
Dean's already here
and the villa's complimentary
gift basket is too small?
No.
Yeah. What?
No. It's... It's fine.
Nothing to worry about.
That doesn't sound good.
No, it doesn't.
Oh! I told Lucas
I'd meet him by noon.
Yeah, no worries.
Go for it.
I'll, um, I'll make sure
you get a good room.
Eh, no, no, no. What...?
Um...
Oh, uh, sorry, I...
My-My Portuguese is only...
Ah, okay.
This is not an entrance.
Says "delivery only."
Are you delivering something?
Oh, no, I'm...
I'm meeting someone.
The manager?
Whatever you call the person
that runs the market
in Portuguese...
Lucas.
Yes! Yes, Lucas.
So you must be Anna?
- Yes!
- Very nice to meet you.
Hi.
Oh, hi!
Where's all of your crew?
Oh, they're back at the villa,
settling in.
I thought you'd be filming this.
No, no.
Our show's about fine dining,
so we don't leave the kitchen
unless the chef
makes an exception.
Our guests come to us.
Okay, but the market
is the heart
of Portuguese cooking.
Yes, I agree.
I agree, which is why I'm here,
to get the freshest produce
possible.
Well, the market
is the best in Portugal,
but it's only a sample
of our exquisite cuisine.
All right.
I would love to see inside.
Sure. Let your tour begin.
You need help?
Eu j tenho o que fazer
Quarta-feira
Recomeo a correr
Quinta-feira
Desta vez que vai ser
Sexta-feira
pena, sexta no d
Sbado noite h cachupa
E domingo, pois, l est
A famlia toda junta
Feijoada
Deus me acuda
Vou correr, vou...
Na segunda...
Say "cheese"!
Cheese!
...Vo ver
They are super-fresh.
Mm-hmm.
Obrigada, senhor.
So?
Exceptional!
Exceptional and very reasonable.
I told you...
We are a paradise
for oyster lovers.
Too bad Dean isn't here.
I find the market can...
inspire chefs, you know?
Yes. Yes.
Chef prefers
that the cooking
be more scripted
and the conversation
more spontaneous...
not the other way around.
But he does
use the best
locally-sourced ingredients...
The freshest.
And so he sends his prep cook?
Yeah!
I love this part...
Seeing all the colors
and smelling the aromas.
Well, we work closely
with our top farmers
to secure the best
of everything.
Do you want to taste
some bread, maybe?
Do I?
This one is our typical...
Carcaa.
- Carcaa.
- Yeah.
I love it here already.
Nice.
- Mm!
- Very good.
But phone cameras are just as...
Oh. Hi.
Hey, you're back.
Yes, after a very fruitful tour
from SenhorLucas,
who seems to know where
to find the best of everything.
Everything? That's a...
that's a bold statement.
Yeah.
Portuguese
is a romance language,
so "bold" translates
to "beautiful".
Oh, you're back.
Great. Here you go.
Change of plans.
Uh... Dean is back?
Not yet.
Do we know when?
Couple of days, at least,
so, for now,
we're going to stay on schedule.
How?
Wait for it.
We've got you.
Me?
Mm-hmm.
Well, I'm...
Well, I'm not a host, so...
Oh, I know that.
This is just
a-a temporary workaround.
You'll still do
all your prep work,
make sure you got everything
ready to go for the episode.
And then?
Then we're just going
to shoot all the B-roll...
All the extra side packages
and interviews
with you instead of Dean.
Don't worry, when he gets back,
we'll just splice him in
and it won't all be you.
How does that part work?
I don't know yet, but it has to.
Okay.
Okay, so basically,
I'll do both jobs,
but really, I'm...
I'm covering for Dean?
Temporarily.
I-If I can't?
Uh, they shut us down,
we fly back home,
and no one gets paid.
No pressure.
Oh, sorry,
I got to, uh, take this.
Will you come with me?
Uh, wait.
How can his voicemail be full?
I need a large glass to fill.
Super Bock or Sagres?
What's your choice?
Uh... Super Bock...
The unofficial beer of Portugal.
You realize
this is a terrible idea, right?
What, drinking beer?
No.
Me covering for Dean,
even if it is just temporary.
Why? You do
most of the work anyway.
Yeah, the prep work,
not the filming
and interviewing.
People want Dean.
That's a generous statement.
On TV.
You know what I mean.
He's the... personality.
You got a great personality.
What? You do.
And it's not like
it's the first time
you put yourself out there.
Okay.
If you're referring to me
trying to kiss you
after the wrap party...
"A," that was a long time ago...
Well, a year-ish.
And "B," I thought
you were being very flirty.
Oh, I was.
I'm Australian.
Right. I got that now.
"C"...
you turned me down.
Uh, no...
Cherished our friendship.
And now look at us... best mates.
Best mates,
but I think you could have
found a better example.
Actually, I was talking about
the day Millie got fired.
Oh, right.
That.
Yeah, "that".
You said you started
as a waitress in high school,
but by the time
we got to the restaurant,
you were head chef.
"Chef" is a stretch
for a family-owned diner.
Okay, but it caught
the attention
of a two-star Michelin chef,
who thought it would be
fun to shoot there.
You could've
just filled in for the episode,
but when Dean asked
if you wanted the job,
you took it.
This is different.
No, it's not.
The show needs you,
just like it did then.
Won't he be mad?
He fired Millie
for adjusting
one of his recipes,
and she went to the Culinary
Institute of America.
What's he gonna do
to a short-order cook
who comes in
and takes over his entire show?
Don't sell yourself short.
Besides, the network
is asking you,
so it's not like
you got a choice.
Remember, this is temporary.
Someone will cave soon,
so right now,
we just need to stay afloat
until Dean gets here.
It's the best shot we got.
Just don't screw it up.
Thanks, mate.
I feel so much more relaxed now.
I'm kidding.
Yeah, well, don't worry.
I will, uh, I'll let you know
how it goes.
Good news!
Our guest is still coming.
He just confirmed,
so we should all turn in
and get some rest
because, tomorrow...
you're Dean.
Temporarily.
You ready for that...
- Anna "Dean" Wells?
- Yeah, no...
That sounds like sausage.
Yeah, maybe just "Anna".
Okay, "Just Anna".
You ready?
Here we go.
Come...
sit with me and enjoy...
the taste of Portugal.
Come...
Come, sit with me...
Come, sit with me...
What?
Why are you
looking at me like that?
I don't think you need
any more caffeine.
Oh...
it's only my third espresso.
Your tapping
is stressing me out!
Sorry.
I'm just a little nervous.
Really?
Yeah! You would be, too,
if you were me.
Or maybe not...
but how?
'Cause.
"'Cause."
Not helpful, Brooklyn.
'Cause I know you guys need me.
So... yeah, that.
Yeah.
- Thanks.
- Mm-hmm.
Maybe two was enough.
Okay, "Just Anna",
we're ready for you!
That better not stick.
I don't know...
it's catchy!
Okay. This is all
just usual prep and setup.
Only difference...
You'll be interviewing
our guest too, now, not Dean,
because this is plan "C"
or "F" or whatever plan it is
we're on now.
- You good? Okay.
- So...
So Duarte's restaurant here
is one of Dean's favorites?
- Mm-hmm.
- But he's not a chef.
No, he's just someone
he's known for years
and he'd be a great guest,
so just follow the bullet points
we gave you.
Dean's guests are like him...
Love to talk about themselves,
so that should give you
plenty of time to prep,
and remember, it's just
all about the banter. Okay?
- All right.
- Have fun.
- Totally.
- Just don't go out of frame.
You can't exit
to retrieve ingredients now.
Remember to always smile.
The camera is never not on you.
Maintain control
of the conversations.
You are the one
leading the discussion. Okay?
Anything else?
Yeah, could we get
a little touch-up in here?
Oh, again?
- Just for those close-ups.
- Uh, how close are we talking?
Don't worry, I got you.
Let's talk about
those angles that we want.
Uh, my angles or the kitchen's?
They were talking about mine,
weren't they?
Okay.
For me, it starts at the market.
Yes, there are recipes, ahem,
but once you get there
and you see
and taste everything...
What's in season...
It changes things.
Don't you think?
No, not for me.
I leave it up to my chefs.
Of, uh... Ray-Tasco?
Re'Tasco.
"Re'Tasco."
- Yes.
- Right.
It might be
my fourth restaurant,
but it has something
my others don't.
Youth!
My executive chef
received his first Michelin star
at 25.
Dean introduced us.
Have you met him?
Dean?
No.
My chef.
Um...
Oh, um... no.
Dean, um,
Dean doesn't usually, um...
You know, I think that, um...
that is a perfect tomato.
Has a lot of meat...
not a lot of seeds,
and it's, uh...
Mm...
Mm.
Definitely not sweet enough.
Would you like
to put on an apron
and help me
plate the microgreens?
Or not.
Ahem, that's fine.
Whatever you're...
comfortable with.
So you just opened
your fourth restaurant?
Wow!
That must be really nice.
The last review
calls it "ambitious".
Nice.
Yes, and...
"deliberately playful".
Wow.
Wow, that's really, um...
"Nice"?
Okay!
Okay, yeah, w-we got it.
Um...
you're good.
Uh, let's, um, let's...
Let's take a break.
Let me know when Dean's here.
I will. Thank you.
I don't know what that was,
but that was not good.
It's...
Don't worry, it's fine.
We'll get it. Okay?
- Yeah.
- Okay.
Stop that.
It's day one.
You did... well.
Just...
ahem, tomorrow,
try to own it a little more
and, um, maybe less tomato talk.
Really?
Russ, let's go!
Got to go get those exteriors
before we lose the light.
You okay?
Totally, yeah.
Go.
Go!
You sure?
Yes, please.
Please go.
Wow.
You know what
this reminds me of?
High school.
I'm having a hard time
finding that connection.
You were so afraid
to try out for dance team,
worried that you'd fail
every time,
and you never did.
I got lucky.
No!
You worked hard.
This is a whole
different ball game.
You have to know your stuff,
entertain people.
I feel like
I was putting people to sleep.
Try not to put
too much pressure on yourself,
and you can always come home.
Mm.
Dad was saying
that the county's hiring,
not till the end of the month,
but it's always an option,
and a lot more reliable.
Thanks, Mom, but...
I'm sure you're right.
Probably went better
than I thought.
I just...
just needed to vent, that's all.
Of course, sweetheart,
but just know
that we're always here,
if you need us.
Thanks, Mom. Love you.
Love you, too.
Got a message? Leave it.
Sorry. The voicemail box
you're trying to reach
is currently
unable to accept messages.
Okay, take that one.
I don't need the lenses
in that case.
You can take that and this one.
Thank you.
This can go, too.
Thank you.
I'll be in touch.
Please tell me that's not
the last we'll see of them?
Well...
for a little while, maybe.
Some of the other guests
we had lined up
won't commit unless Dean's here.
So it's just gonna be
a skeleton crew
for a couple of days...
Running around in Portugal,
filming all the sights,
getting B-roll,
and no Dean,
so he can't
stop the shenanigans.
Um, yeah.
So, oh!
And speaking of that...
I'm taking everyone out tonight.
First round's on Russ.
I'm gonna skip it,
if you don't mind.
I'm feeling a little tired.
Of course not.
Well, rest up.
Come...
sit with me and enjoy...
Is never questioning
just how great you can make it.
Isn't that right, Anna?
Yes, Chef.
So...
come...
Sit with me...
Splice it or replace it?
Splice, replace,
it doesn't matter,
it's not gonna work.
The network saw the footage
and they're nervous.
- Like, pull-the-trigger nervous?
- Mm-hmm.
Hope, I think I have an idea.
I'm not Dean.
He can just sit in a room,
sip wine,
cook a little, chat a lot,
and everyone loves it,
but it's not me,
and I'm not gonna pretend
that it is,
so we need to get
out of the kitchen.
Lucas. Hi.
Ola!
Bom dia. Uh, yes, bom dia.
Hi. Welcome.
Hey, mate.
Thanks for letting us come
on such short notice.
Spontaneity
is a necessary ingredient
for creativity.
Yes, exactly. Which is why,
instead of shooting the sights,
we thought we would come
show where the food comes from.
Yeah, sure!
Let your tour begin.
My market
is the best in Portugal.
It is!
- Oh?
- Yeah.
It is? I want to see it.
You will see.
I'm excited for today.
So this is
a traditional Portuguese market,
where we're going
to be gathering
all the ingredients
that we need for our meals.
We have the fruits,
the vegetables,
and most importantly,
we're going to get
the Portuguese spices
that we need
to make the traditional dishes,
so come with me
while we find them.
I'm in tomato heaven right now.
We have about seven or eight
different varieties of tomatoes,
and I'm a big fan,
but these are
very interesting to me
because I don't see these a lot.
What's...
What's the name of these?
Tomate azul.
"Tomato azul."
Aren't these beautiful?
I'm wondering if the flesh
is the same color inside,
but only one way to find out...
We're gonna
have to cut her open.
I'm taking lots of these
with me today!
We have the freshest,
most stunning eggs
from this beautiful couple's
farm.
Eggs are the foundation
for so many dishes
that we'll be making this week,
so you always want to make sure
you are fully stocked up
on eggs.
And something else
that I heard this morning
is his shirt says,
"I sell boneless chicken,"
which I think is hysterical,
but anyway, let's...
let's keep moving!
What you're gonna eat
is actually the bottom portion
of the leaves...
The whiteness is the ripeness.
And this is the famous
Pastel de Nata...
The culinary trademark
of Portugal.
Mm.
Food and tradition all in one.
We're gonna have to try
to make these while we're here.
Portugal is an endless wonder...
If you know where to look.
Okay! Uh, I think we got it.
Oh, we... oh.
You guys are
very, very natural together.
Great.
Oh, it's so much easier
out in the world, isn't it?
And you make it easy.
And you,
with that "endless wonder"
to bring it home.
That was perfect, right?
Okay, well, either way,
I-it's working, so keep it up.
- Yeah.
- Thank you.
Just let me know
if you want
to taste anything else
or interview anyone else.
Oh, thank you.
I think we're good for today,
but for tomorrow?
Where are we getting
the freshest fish?
Not here.
I thought they had
the best of everything here.
For cooking at home,
yes, but if it were
my restaurant or show,
there's only one place I'd get
the freshest of fish from.
Pineapple is my favorite.
The taste of Portugal
is in every sip.
Who'd like to try it? You?
Yes, please.
You? Okay?
- In my opinion, the best.
- Thanks.
- Thank you.
- You're welcome.
Mm! It's good.
- Obrigada.
- You're welcome.
If you don't want yours,
- I'll have it.
- Okay.
Thank you.
And, uh, just let me know
when you're ready to discuss
the important fishes,
and I will introduce you
to the fishmonger.
Sounds like a plan.
Okay.
"Important fishes"?
Ahem.
Oh, don't worry.
It's lost on me, too.
Uh, yeah, I think it means
he's trying to impress you.
Really?
Come on.
I saw that look he gave you.
There was a look?
Well, how would you feel
if there was?
Honestly...
I'm too freaked out right now
to think about it.
How many more two-day delays
do you think they'll give us?
Well, it depends on
how long Dean wants to faff
and how good today turns out.
Mm.
So, uh, it's kind of on you.
You got this, right?
Mm-hmm.
What?
Super-fresh is always best...
right?
Right.
Right!
Where are you going?
- Lucas?
- Yes?
Quickly...
Do you happen to know anyone
with a boat with a kitchen on it
that we could use,
maybe tomorrow?
Tomorrow?
You want to...
You want to cook on a boat?
Just until Dean gets back.
Doesn't get
much fresher than that.
Have you...
Have you run it past Hope?
Ah, not yet.
I just, I wanted to see
if it was even possible first.
Yeah, it is tight.
But creatively spontaneous?
For you...
I'll find one.
Great.
Thank you.
Thanks.
Awesome!
Can I ask you something?
Always.
What'd you think
of today's footage?
Well, for someone
who loves cooking,
you're really trying to avoid
that kitchen, aren't you?
I'm trying to avoid all of us
being out of a job, honestly.
Touche.
Better?
Do you really need to ask?
Sure do.
Just did.
You're captivating.
Stop it.
No, I'm serious.
I feel like you are more "you"
than you've ever been.
That's high praise
coming from you.
I just hope the network
approves of the changes.
I think they'll approve anything
that buys us time
and looks good.
Even the boat?
Do we even know
if we have one yet?
Lucas seems confident.
You can say that again.
- And he's very helpful.
- Mm-hmm.
Oh...
we are so doing this.
Doing what, dancing?
Yes! It would be rude not to.
It's part of the experience.
Yeah, I'm...
I'm really not a great dancer.
Oh, you're Australian.
They love everything
Australians do here.
Oh, yeah?
Including this beauty?
Maybe not that one.
Wow.
Where'd you learn that move?
YouTube.
I, um, I almost did
this documentary
on Latin dancing.
You did? When?
How come
I didn't know about that?
Well, it was right before
I did
this much-needed paying gig.
Would've been fun.
Might have learned
a move or two,
but, um,
I wouldn't have met you,
or be here...
doing this.
So...
Sorry.
Lucas.
Could be about the boat.
Okay.
Well, uh, tell your boyfriend
I said hi.
What are you, five?
Ola.
We were just talking about you.
Hey!
No, no.
Trs.
- Um...
- Trs.
No more.
Surely, we can get maybe,
like, two or three more?
No?
Hope, I can just shoot it
documentary style.
There's plenty of natural light.
And I could stay behind.
You're welcome.
Thank you, Brooklyn.
Your sacrifice is noted.
Okay, well, then I guess
it's just me, Anna,
and Russ and Tiago, of course.
The rest of you
can watch from here.
I'm guessing we're going
to want to come in and reset,
so just keep watching
and be ready.
We go now.
Oh.
Okay. We-We go now.
Great.
- Good luck.
- Um, okay, um...
okay, let's get these supplies
on the boat. Thank you!
Anna... you ready for this?
Yes. Let's cook some fish.
Have fun out there.
So once you get the garlic
and onions
all into a nice saute,
those flavors
sizzling in the pan...
Ooh, it's not every day
you get to cook on a boat!
Fun fact, it's actually
my first time on a boat, so...
Let's add some more olive oil
and then the fillet.
Thank you.
As fresh as can be!
You okay?
Uh...
I just need a minute.
She doesn't look good,
but they're not coming in.
Sea bass...
is a bit of a chef's secret.
It's dainty and delicious,
and if you don't want to deal
with all the skin and the bones,
your butcher
can do that for you.
But I am here to show you
that it's nothing
to be scared of.
Whoo!
At least in the kitchen on land!
Whoo...
Uh-oh.
Hey. You okay?
Do we have any, uh...
Have any ginger ale on board?
Here. Okay?
- It's okay.
- Okay.
You're doing so good.
The trick...
is to lift the bones
out of the fish
in one smooth and easy motion
so that you don't disturb
the presentation.
Not bad.
Not bad.
A little more sauce and...
this turned out perfectly!
A very Portuguese lunch.
Bon appetit.
Let's cut!
Cut.
Whoo!
Well done.
Hey. I couldn't find
any more ginger ale,
but they should help.
Oh. Thank you.
I'm already
feeling a bit better.
Oh, good.
So that was mortifying.
No, no, I... kind of liked it.
Oh. You liked watching me
get motion sickness?
I liked watching you
handle it like a boss.
Just, you know,
getting out of your head
and-and doing it.
It was real cooking.
It was fun.
I don't know if "fun"
is the word that I would use.
Okay, not fun, but entertaining.
It was certainly that,
and very beautifully shot,
I'm sure.
Maybe, maybe.
Thank you.
Yeah, there was nowhere to hide.
It was...
it was intimidating.
That is why it was so good.
It was just you being you,
and...
you are pretty awesome.
Same.
Thanks.
I was kind of worried
about you for a second, though.
Oh? Me too.
Hey.
Oh. What are you doing here?
I... I thought you were
stuck at the market all day.
And I was,
but I had to check in
and see how it went.
- Oh...
- With the boats.
Oh, yeah!
Yeah, smooth sailing.
It was that!
It was very good,
which is why we need to get back
and put together the dailies
so the execs have something
to wake up to.
Well, I'm ready. Are you?
Uh, yeah.
Oh, too bad.
I was hoping
we could go to dinner
to toast your success
and talk about...
other locations.
"Success" is a little premature,
but that's very sweet.
It never hurts
to have some backup locations
lined up.
Hmm?
Uh, I... I'd feel bad bailing.
No, you should go.
Enjoy.
No, there's nothing left
for you to do here, so...
Okay, well,
if you guys are sure?
Go. Have fun.
- Great.
- Yeah, we'll see you back there.
Okay. Are you ready
for the best food in Portugal?
I would expect nothing less
at this point.
Except maybe no more fish.
Okay.
Is it me,
or do I detect
a little love in Lisbon?
Okay, I know you want it
to be a surprise,
but I am starving.
Can you at least tell me
if we're close?
Almost there. Promise.
- Okay.
- Okay.
First thing that comes to mind
when you think of Portugal.
Port.
Specifically?
Tawny, aged 20 years.
My favorite. Yeah.
And fish.
Lots of fish.
True, but not Ronaldo?
- Who?
- The football player.
Not for the Bears.
I'm clearly
more into food than sports.
Okay, then you're in
for a treat.
After you.
I thought you would enjoy
a truffle tasting.
Who told you
the way straight to my heart?
Oh, my goodness, that's good.
That's incredible.
What an intoxicating whiff.
One that I'm guessing
will stay with you.
Ever been to Alba, Italy,
for the white truffle?
No, I actually haven't traveled
much outside of the show.
Okay, so Portugal is a first?
Yes.
But you seem to know
some Portuguese.
My dad is Brazilian,
but he didn't teach me.
I can understand a little.
Okay, makes sense.
So where did you study
the culinary arts?
Wait, let me guess.
Uh... Auguste Escoffier?
No? Kendall?
CIA?
Lou's in Chicago.
"Lou's in Chicago".
Is that a small school?
Yeah, tiny little
hole in the wall.
It's what some might call
a "greasy spoon",
and I call it
a killer free education.
"Dean in Chicago"...
They ended up
filming in my diner,
and I ended up filling in
when he fired his prep cook.
That's certainly lucky for you.
Yeah.
Yeah, it's a bit like Cinderella
with a crazy, erratic prince.
The classic fairy tale.
I think I would've gone
to culinary school,
but my mom got sick
and I had to stay at the diner
and work
and help out
until she got better.
And I tried to get a job
at some high-end restaurants,
but nothing really panned out.
Until Dean.
I remember being so nervous
making that decision to quit,
go work for Dean.
I ate like three bites of toast
in the days after that,
and I'm an eater.
Well, food is one of life's
greatest pleasures,
so you should enjoy
every mouthful.
And I get it,
it can be frightening,
leaving the familiar.
I'm considering
starting my own venture.
Venture? Really?
Yeah. Restaurant.
Different.
- Oh, wow!
- Yes.
But just to say,
I get how it felt.
But how do you feel now?
I felt overqualified there
and under-qualified here.
I know
it was the right decision,
I'm just not sure
where I fit any longer.
Maybe that's because
you are on the edge
of something great.
I like that.
Cheers.
To something great.
So he just walked away
from negotiations,
just like that?
So what, you're just gonna try
and find a...
A new chef?
Yeah, I mean, that makes sense,
but just what about...
what about everyone else?
So we'll just finish out
the last three
and then we'll see?
Okay. All right, well,
you just keep me posted
on who you find.
Okay.
I know you know
I'm right behind you.
New chef?
That's not gonna be great
for anyone.
Well, at least
we all still have jobs...
today.
Look, the network
is still asking for the dailies.
They really like the footage
and the creative direction
they're seeing.
They're just trying to slide
the new person in.
So... how's that coming?
Uploading now.
Great. Thank you.
How was your date?
Oh!
Don't scare me like that.
Sorry.
What are you doing out here?
Are you... you waiting up for me?
Maybe.
Why?
What's wrong?
Come sit with me.
He just bailed?
Like, "no, thanks"?
Wow.
This is it.
We don't know that for sure,
but...
all the signs point to yes.
I shouldn't be surprised, but...
I'm surprised.
Ditto.
We were just finding our groove.
I know! I know.
That footage today was a beaut.
I knew it would be.
You were great.
Would you ever want to host?
Like, be the chef?
You're seriously asking me that?
Well, they haven't hired
a new chef yet,
but they will soon.
Why can't it be you?
They'd never go for that.
Why not?
I'm not a celebrity.
They've given you
the chance of more airtime.
They clearly think
you're capable of more.
Out of desperation.
I have been performing well
under pressure...
and on rough waters.
It's kind of now and ever.
But, uh, they're not
gonna ask you to host.
That's it?
That's your pep talk?
You need to show them
that you can be the main,
the lead...
because I already know
you can make it great.
Wecan make it great.
If you figure out
what you want to show 'em...
I'll film it and edit it,
for you, Chef.
They bring their queijos
to the market
every Thursday and Sunday,
and they are
my absolute favorite,
as is this town.
Oh, wow.
Thank you.
Oh, this is exactly
what I hoped for!
I just want everyone
to have fun...
That's what
these tastings are all about.
Just experiencing
the easy, natural magic
that good food brings.
Let's get set up.
- Terceira.
- Terceira.
There's nowhere in Portugal
you're gonna go
that you won't find
a block of this sitting around.
We have two
of the same cheese here...
One is cured and one is not.
As you can tell by the texture,
this is the cured one.
Thank you.
- It's fantastic, right?
- Wow!
That's beautiful. Wow!
Yes. This one.
This one is my favorite. Yes.
This is
a phenomenal milk-blend cheese.
It's goat and cows' milk.
Amazing.
Good food is for everyone!
You have to try it.
Okay. Okay.
To Anna.
Cheers.
I don't know about you guys,
but that felt so fresh to me.
Entertaining
and still informative,
which we love.
Yeah, very impressive.
You told the story of this place
so beautifully...
almost as beautiful as you are.
Stop it.
Uh, thank you.
That's very sweet.
It was fun.
Yeah, everyone had fun.
So, uh, next up, olives.
Um, an entire episode
on a side dish?
It's gonna be great.
You'll see.
Everything's lined up.
Well, thank you. Okay.
Uh, guys, no,
we need to make sure
those lights go
in the van first, please.
Uh...
well, I think we can all
be proud of our work today.
Absolutely.
And we're done. Right?
Good.
Then you should come with me.
Where?
To see more of the area.
It's really growing.
I have just a quick meeting
with an investor.
Oh, for your restaurant?
Yeah. But it shouldn't
take long,
and I would love
to show you around more.
Oh.
Um, maybe we...
rain check for tomorrow?
It's my day off.
- It is?
- Yeah.
Oh, mine too.
I'll take you to lunch.
Okay. Perfect.
Good.
See you.
Bye.
Don't.
I wasn't gonna say a thing.
You lie.
Come on.
I need to go walk off
that last cheese
you made me eat.
Me?
I did not tell Brooklyn
to bring you the plate
of leftover Azeito...
You only have yourself to blame.
No, 'cause I was
behind the camera...
You know, doing my job.
It was you who insisted
I joined the cheese party.
Eh, fair.
Thank you for this.
Walking with nowhere to go,
nowhere to be...
it just feels magical,
doesn't it?
It's kind of my favorite thing.
What, walking?
Wandering. Winging it.
Just, uh, you know,
seeing where things go.
Maybe that's why
you're drawn to documentaries.
Well, yeah, exactly.
Um, there's a...
There's a real opportunity
for discovery in that genre
that I find really exciting.
I guess that's a dream.
Well, I can't imagine
there wouldn't be
a lot of opportunities.
Well, there were at first,
but after you turn down a few,
the offers stop coming.
Anyway, according
to my mates back home,
I've already made it.
So I am just trying not
to screw up a good thing,
I guess.
I completely get it,
but you've got to ignore
your mates back home.
How do you do that?
What?
Uh, what am I doing?
I don't know.
That!
That thing you do when you...
you look me in the eyes and...
And then I'm like...
Ginja?
The best of Portugal.
Best, best!
The best?
Oh, well, I guess
we'd better try it then.
If it's the best, we must.
Cheers.
Well, cheers.
Do you just put it all in?
I think it's sip and bite.
Okay.
Okay, that works. Yeah.
Mm!
Sick ride.
This is incredible.
Thank you.
Look at this space!
Wow. This is perfect.
It is.
Is... this is for our date?
I hope you don't mind.
I took the liberty of ordering.
Uh, usually, yes,
but this looks delicious.
Thank you.
You're welcome.
Is this your first day off
in Portugal?
It is.
Then I'm honored
you're spending it with me.
Oh. And I'm flattered
that you wanted to show me
where you're opening
your restaurant.
Yeah.
Yeah!
But it's not a fully day off.
No way!
You beat me here?
How's that possible when I live
two minutes down the road?
You know me.
Thanks for coming.
Hugo, this is Anna.
- Anna.
- Hi.
Very nice to meet you.
I've heard so much about you.
You must be Dean's assistant?
Prep cook.
Oh, yes, sorry. Sorry.
Hugo is a huge fan of Dean's.
Help yourself.
Which is why we are excited
to have you do a segment here.
Here?
- Yeah.
- Yeah.
I just thought I help your show,
so Dean can feature
my restaurant
when it opens.
It's the least he can do, right?
Is that what this is all about?
There's potential for everyone.
Absolutely.
To promote your restaurant?
- Mm-hmm.
- We just need Dean.
Well, I don't think
he's coming anymore.
What?
I thought you said
you were just filling in
until he got here.
He's not coming anymore.
You said you had a day off.
Things change.
Well, this is all
very, uh, disappointing.
Wait, wait, wait.
Anna,
we can still
get the crew here, right?
Lucas,
this show's
not your golden ticket.
Now, if you'll excuse me,
I have a day off to enjoy.
This feels intense.
Sorry.
I didn't see you there.
You know, you should
really use your words.
Violence isn't the answer.
Take a seat.
Lucas?
How'd you guess?
I'm... very empathetic.
Yeah. I'm more annoyed
than upset.
I think I was more upset
when Russ rejected me.
At the wrap party?
Right. I'm so glad you were
there to witness that.
Maybe that means something.
Yeah, it means that I should
stop looking at a good friend
as anything more,
even if in certain
foreign environments,
it feels like it could be
something more,
but it's only going to result
in future humiliation.
And Lucas...
Everything feels
transactional now.
I hate that!
Like, how do you know
if someone likes you
or what you can do for them?
You don't.
You just have to trust your gut.
Oh, yeah, that led me
right to an empty building.
Well, maybe,
but as soon as you knew,
you knew,
and you were out of there.
I really thought
he was interested in the food.
Like we were connecting over it,
and now everything
just seems less real.
No, the food is real.
The viewers you connect with
are real.
Our friendship is real.
Don't let
one pompous idiot put you off.
Most of us are still
diner folks at heart.
Oh. Brooklyn,
I love this gooey side of you.
Don't get used to it.
Hey, you're back.
I am.
I was, uh, I was gonna head out
and do some sightseeing.
You guys want to join?
No.
Looks like
it's just the two of us.
Sure.
Cheers.
And so you think
one person is one thing,
and another person
is another thing,
and it turns out
Brooklyn is just awesome.
Right?
I mean, Short Film Award
in New York,
completely made and edited
on her phone, I mean...
She's full
of underrated surprises.
Oh, for me, this whole trip is.
I forgot to ask, how was
your lunch date with Lucas?
It wasn't a date.
Mm-hmm.
It wasn't.
And I'm not giving it,
or him, any more of my time.
Good.
You deserve way better.
Well, you know,
when the time is right,
but right now, I just want
to keep my head in the game,
show the network what I can do.
So the goal for tomorrow?
Basic drama-free fun.
That's what I want,
so if we get canned tomorrow,
we can go out happy.
Ish.
Ish...
yeah.
Okay, well, um...
- Goodnight.
- Goodnight.
Bom dia, Portugal.
Bom dia.
Let's get it.
I think the olive mill you found
is way better
than the one Lucas suggested.
Oh, that was all Brooklyn.
Yeah, she got on that
as soon as Lucas sent
my call to voicemail.
Turns out he doesn't always
pick the best of the best.
Hmm. Right.
So you're going to do
an olive oil tasting?
Yes. It's gonna be
a whole olive experience,
and I'm gonna finish
with a green olive dip recipe
I found.
I'm down for some liquid gold.
Aw, thanks, Brooklyn.
Okay, it's time to roll.
We have two days left
to prove to whoever
this new chef is
that we are a team
worth keeping. Right?
Absolutely.
Tch!
And prove who the real chef is.
No pressure.
You got this.
Thanks.
Who's that?
I have no idea.
You don't think...
Surprise!
Did you miss me?
I knew they'd cave eventually.
I mean, it's not like they could
just replace me, is it?
I'm just surprised
no one gave me a heads up.
Ah, yes.
Now, that was my idea.
Hmm. Was it?
Yeah. Well, you know me.
I love a grand entrance.
And, uh, I was, uh...
sort of over the Algarve.
You were in Portugal
this whole time?
Well, at least
you're finally here.
And with more creative control,
starting now.
Excuse me?
Does that mean we won't
be going to the olive mill?
I should...
I should let them know.
Sorry, why would we be
going to an olive mill?
What am I gonna cook there?
We do everything in the kitchen.
We did.
We had to change up
the format a little,
get out of the kitchen,
get into the city,
and outside of it,
where everything was
just a bit more relaxed...
because you weren't here.
Are you trying to say
I'm not relaxed?
No. Didn't say that.
I needed
to keep things interesting
until we could splice you in,
when you got back.
So it was your idea?
Yes.
The network wanted us
to stay on schedule.
And she slid right on in!
Again, keeping us
on schedule in your absence.
What'd you expect?
Respect!
Can I put your bags down?
They're really heavy.
Of course, you can
put my bags down...
In my room.
You're welcome.
So...
where did you go
on these little outings?
We started at the market,
then the coast.
On a boat.
Very picturesque.
- Mm-hmm.
- Also, a queijeiro.
And it was all you?
No. No, everyone pitched in.
Oh.
Well...
since everyone seems to be
embracing change around here,
I'll introduce the next one,
which is...
getting rid of you.
What?
Wait, what?
Dean...
We have two more days
left of shooting.
You really want to do that?
Oh, yes, I do.
I'm the chef on this show.
I know you prefer rose,
but all they had was verde.
When in Portugal...
Why am I not more okay?
That was brutal.
Yeah, but...
also inevitable.
Was it?
He swapped out sweet Millie
mid-episode.
True, but sweet Millie
didn't even really
want to be doing this.
She didn't?
No. She went
back home to Columbus
and opened her own restaurant,
and is really happy.
Oh... I'm so glad!
Oh, that makes me so happy.
Because you care.
You care about your co-workers,
you care about the audience,
the work you do...
and you love what you do.
I love sharing food.
Showing people technique...
that it can be experimental
and fun.
Gourmet cooking
is not just for students
of the culinary arts.
Food is so much more than that!
It's... culture.
It is caring.
And connection.
Which is exactly why
you should be the one hosting.
It was never about that for me.
I didn't even know
that was an option.
Yeah, I know, but...
that's what this gig is.
Every job is a weird sign
or a hard sign.
As long as
the other outweighs it,
why wouldn't you go for it?
Mm...
because I was just fired?
From Dean?
He's one person.
Everyone knows
it's a volatile industry.
There's way more out there.
I don't think
I'm cut out for this.
You know what I think?
That olives are evil?
Yes!
Olives are evil.
And...
you're a bloody ripper.
A "ripper"?
Ripper?
I can't handle the Aussie slang
on top of the Portuguese.
It just means you're great.
Really great.
That's all.
Stop it.
You'll make me cry.
Sorry.
That's, uh, not my intention.
And for the record, um...
I messed up.
I think we all did our best...
considering the circumstances.
I'm not talking about work.
Your flight's all booked.
A 3:45 p.m.
departure tomorrow...
one stop.
That was fast.
Sorry, I...
I should probably go pack.
Yeah. Yeah, of course.
No worries.
I'm just saying
you didn't have to do that
in front of everyone.
She was out of line.
She was saving your show!
Are we gonna eat?
You know, I've stood by you
through a lot,
but you put us
in a really bad spot this time.
Some things can't be helped,
can they?
Not true.
You held the show hostage.
And you know, this whole
"bad-boy sheriff" act
has gone way too far,
if it's even an act anymore.
I thought we were having dinner.
I lost my appetite.
Oh, but you should watch
the footage...
because Anna
was good for the show.
It's fine.
It's fine, Mom, really.
I mean...
I got to go to Portugal
and Mexico and...
half of the major cities
in America,
so it's all good,
and now, it's just...
it's time to come home.
You could call Lou,
see if he needs help
in the diner?
No. I-I'm not sure
I'm gonna do that.
Have you filled in
the employment form
for the county yet?
No, but I-I will.
Yeah?
Yeah. I mean,
it's steady, right?
What is it that Dad always says?
That if you...
If you do the work, then...
"You get the result."
But only if that's
what you really want to do.
I just am tired of filling in.
I just want to feel like I have
some type of control
over my destiny.
Mm, well, Hollywood
is never gonna give you that.
It's a cooking show!
It's not some big action film.
Yeah, I...
I might need you
to resend that link.
You got it, sweetheart.
We love you.
Love you more.
Okay, so this is
today's schedule.
Uh, Brooklyn... here.
Okay, um, I'll be right back.
Just got to make a phone call.
Dean, the vans are ready
to take us to Pena Palace.
You sure are pretty, Portugal.
Hold it... right there.
For your poster.
Poster?
Your TV career doesn't end here.
What?
You're a cooking nerd, right?
I mean, I don't know if
I'd call myself a nerd, but...
Ahem.
Okay, fine. Yes. Why?
You're approachable.
More than some.
Which is why I was willing
to be on camera for you,
and not just for the free food.
You are
a generally tough customer.
I know you think
Dean is the personality,
but the people
want to watch you.
The crew wants to work for you.
That's very sweet
of you to say, but...
as you just saw, I was fired,
so it's kind of impossible.
Except Hope and I
just had a little chat,
and, uh,
while she can't override Dean,
she thinks there might be
enough footage for a pilot.
Your pilot.
Mm-hmm!
All that's missing is an ending.
You're serious?
Hope says
the network is intrigued.
If we show 'em
a little bit more,
they just might bite.
Well, when?
Aren't you guys supposed to be
setting up at the palace?
Hope's covering for us.
Well, you know
if Dean finds out,
you're next... both of you.
Yeah, I don't care.
It's time I started doing
what I want anyway.
So what do you say?
Should we get cooking?
Okay... camera there.
Cooper, this is where
I'll be plating,
then we go outside...
I want the audience at home
to see all of this.
We end up at the table.
Food is going
to look great here.
We have some options for you.
Okay.
Yes. No. No.
Yes.
No.
- And Cooper?
- Yeah?
I'd like a round table.
Okay.
You obviously have
something to say...
just say it.
You realize I know nothing
about being a prep cook.
I think we both know
more than we realize,
and we just need to own it.
Plus...
I need you.
I know that.
And our chef only has an hour
until she has to catch a plane!
Yeah, yeah, yeah.
Lighting isn't quite right.
Everything you shoot
looks amazing.
I'll take that.
Okay.
Okay...
You ready?
Ready as I'll ever be.
We had to push an hour
because we've had
some production delays,
one of which...
We no longer have a prep cook.
I realize you're not thrilled
by the way
things have played out.
I watched the footage...
of Anna.
And?
And she's good.
She's always been good.
Yes!
It's the reason why I hired her.
You have always been able
to spot talent.
Maybe I was a bit hasty.
You? Hasty?
Well...
Hey, but there is
something you can do.
Uh... why do I feel like
I just stepped out
into a Jane Austen novel?
Are you a fan?
Maybe.
Good!
Because that's how
I wanted this to feel...
Like a relaxed-but-elevated
picnic.
With lavender rack of lamb?
Yeah, and lots of other goodies.
Okay, your lighting's perfect.
Oh, come... sit!
You have to eat with me.
Best table's a crowded one.
It, uh, sounds like
you just found your tagline.
Oh, my gosh,
I think you're right.
Ahem. "The best table
is a crowded one."
I love it!
May I join?
Hope?
What are you doing here?
Does Dean know?
He called the network
and he vouched for you
and your new pilot.
He did?
Yeah, I mean, for all
Dean's many, many flaws,
he has an appreciation
for natural talent.
So, of course, now he wants
you to hit it out of the park.
So here we are!
So what can we do?
Where are we at?
Please, come, sit...
eat and enjoy.
Guys, come eat!
- I made that.
- Let's crowd this table!
You made this?
Well, with help.
I made them with help.
- It looks great, guys.
- Wow.
Oh, great!
Mm. So good.
So good. Okay. What's next?
This is fantastic.
So...
where do I sit?
Could you give this a pass?
Thanks.
So, uh...
it's time to try the lamb.
Oh, yes.
Here's to the chef...
and...
to more room around the table.
Thank you.
And that's a cut.
Who's up for a shot of ginja?
- Oh, yes!
- Yes.
Well, the wheels
are already turning.
"A Sous in Sevilla"?
Think about it.
Fingers crossed.
That'd be incredible.
That'd be so cool.
Hey, uh, I was hoping
you might want to join me
for a port...
Just the two of us?
Yeah.
Finally.
To the new show.
I cannot believe
this is happening.
Well, I'm 100% in.
Yeah. Well, to best mates.
No.
I mean... I mean, yes, but...
But no.
We are best mates, but...
I messed up that night.
Oh?
Watching you lately,
I don't know...
the light's just shifted and...
brought everything into focus.
You are not only
my best friend, but...
the most amazing woman
I have ever met.
Well...
that's...
probably a good thing.
'Cause I never stopped
having feelings for you.
Does that mean you're gonna
give me another chance?
You know I'm not going in first.
Yes, Chef.
I think
it really bears repeating...
The secret of great food
is never questioning
just how great youcan make it.
Isn't that right, Anna?
Yes, Chef.
So...
come...
sit with me,
and enjoy the taste of Sayulita.
I love
that you're two seasons in...
A season and a half, Hope.
And you're still
taking pictures.
I'm like...
the extra who finally got a line
and is really grateful,
and a little bit incredulous.
Please, you earned your spot,
and clearly,
Dean likes you enough
to keep you on.
Okay, don't jinx me.
Millie was here
for three seasons
and he fired her for...
adding more salt.
Well, just keep doing
what you're doing.
You'll be fine.
Speaking of which,
I pulled some of
Dean's favorite recipes
from Portugal, and...
little somethin' extra.
Ooh! Lavender rack of lamb?
Mm-hmm. It's their
most appreciated meat.
Sounds delicious,
but you know how
he likes his own creations.
Don't be a Millie.
Oh, I wouldn't dare.
Good.
Okay, so I just finished
this beauty.
Let me guess...
Two weeks,
broken down by the hour?
Half-hour.
Oh, well,
let's cross our fingers that...
Don't even say it.
Desculpe-me...
Onde estao os banheiros?
I'm pretty sure you know where
the bathrooms are now, Russ.
Okay, well, that confirms it.
My pronunciation is amazing.
Mais ou menos.
That's Portuguese
for "I agree," right?
Sure.
Where's Dean?
Shouldn't we be heading
to the airport soon?
Uh, the vans will be here
in an hour.
Um... he's gonna meet us there.
Where? The airport?
Portugal.
- Why?
- Okay.
His contract negotiations
are just taking a little longer
than expected.
Stop. You know
how these things go with him.
Ahem.
- So I've heard.
- Not from me.
We're about to start
shooting our seventh season.
Dean's just...
throwing his weight around,
playing hardball,
seeing how much he can
squeeze out of the network
before he signs
on the dotted line.
Are they squeezable?
Not for you and me.
The deal will be sewn up
by the time we land.
We will get there.
We always do. Right?
I'll load up the camera.
Did you connect with
the farmer's market guy I found?
Lucas is expecting your call.
Uh, yes,
we're playing phone tag.
Then you're "it".
Try again.
We need vegetables,
not variables.
Ola.
Ola. Hi, Lucas.
No, no, no, no, no, no, no, no!!
Oh. May I speak
to Lucas, please?
Sim.
Hi.
Are you talking to me?
- Sim.
- Oh.
Is this Dean's assistant?
Prep cook, but, yes, I'm Anna.
Oh, hi, Anna.
We are excited
to welcome you to Lisbon.
Oh, thank you.
I just had a few recipes
I wanted to go over
and make sure you had
all the ingredients.
I'm sorry, is this a bad time?
Apologize. Friday mornings
are always...
um, what's the word?
Manic!
Rest assured,
you will be well taken care of.
Just email me
the list of ingredients,
and I'll meet you here,
whenever is best.
All right...
Hello?
I'm assuming you know her?
Hi, Mom.
Give me a smile.
Oh!
Oh...
You know,
I love seeing you, Mom,
but you don't have to come
all the way down here
every time I leave.
Are you kidding me?
I love it.
It only took me,
like, two hours.
Besides, all our friends love
all the behind-the-scene pics.
So... where's Russ?
Working. Why?
Oh, just always nice to see him.
Besides, your dad
still thinks
that maybe you two might...
I already tried that door, Mom.
It's closed.
We're just friends.
Okay.
Okay. But we're glad
that you'll be together
'cause Lisbon's a bit far
for our liking...
but exciting!
Yes, very.
I wish you guys could come.
It's gonna be a smidge
more glamorous than this.
Mm, don't worry about us.
I just wanted to see your face.
Your dad did, too,
but the city's paying him
double-time
to get Main Street's power
back up.
He sends you love.
What'd you do?
Mm, nothing.
It's just a little travel kit.
Type-E adapters...
converters.
I also put
a little melatonin in there,
and a jar of peanut butter,
in case you need it for a recipe
or feel a bit homesick.
I hear it's hard to find
over there.
That's very considerate.
Thank you.
Of course, sweetheart.
We just want you to be prepared
for any situation.
It's not like the diner.
It's Hollywood.
It's not exactly Hollywood,
but I know what you mean,
and I'm going
to keep my head down
and stay clear of the drama.
Especially since
that boss of yours
sounds like a bit of a...
Mom!
Well, what I mean is...
good luck, honey, mm?
And call us
if you need anything, all right?
- Okay.
- Have the best time!
- I will.
- Oh!
I will, I promise.
I can't believe
we're working here.
This is stunning!
It's Dean.
What did you expect?
- Hope!
- Yeah?
Can you share
the WiFi password with me?
Oh, man, I'm starving.
You reckon
they're serving lunch yet?
How come you didn't eat
on the plane?
The chicken wasn't that bad.
Oh, I couldn't.
The olives were touching it.
You're joking, right?
Olives are evil.
Oh, come on!
Uh, let me guess...
Dean's already here
and the villa's complimentary
gift basket is too small?
No.
Yeah. What?
No. It's... It's fine.
Nothing to worry about.
That doesn't sound good.
No, it doesn't.
Oh! I told Lucas
I'd meet him by noon.
Yeah, no worries.
Go for it.
I'll, um, I'll make sure
you get a good room.
Eh, no, no, no. What...?
Um...
Oh, uh, sorry, I...
My-My Portuguese is only...
Ah, okay.
This is not an entrance.
Says "delivery only."
Are you delivering something?
Oh, no, I'm...
I'm meeting someone.
The manager?
Whatever you call the person
that runs the market
in Portuguese...
Lucas.
Yes! Yes, Lucas.
So you must be Anna?
- Yes!
- Very nice to meet you.
Hi.
Oh, hi!
Where's all of your crew?
Oh, they're back at the villa,
settling in.
I thought you'd be filming this.
No, no.
Our show's about fine dining,
so we don't leave the kitchen
unless the chef
makes an exception.
Our guests come to us.
Okay, but the market
is the heart
of Portuguese cooking.
Yes, I agree.
I agree, which is why I'm here,
to get the freshest produce
possible.
Well, the market
is the best in Portugal,
but it's only a sample
of our exquisite cuisine.
All right.
I would love to see inside.
Sure. Let your tour begin.
You need help?
Eu j tenho o que fazer
Quarta-feira
Recomeo a correr
Quinta-feira
Desta vez que vai ser
Sexta-feira
pena, sexta no d
Sbado noite h cachupa
E domingo, pois, l est
A famlia toda junta
Feijoada
Deus me acuda
Vou correr, vou...
Na segunda...
Say "cheese"!
Cheese!
...Vo ver
They are super-fresh.
Mm-hmm.
Obrigada, senhor.
So?
Exceptional!
Exceptional and very reasonable.
I told you...
We are a paradise
for oyster lovers.
Too bad Dean isn't here.
I find the market can...
inspire chefs, you know?
Yes. Yes.
Chef prefers
that the cooking
be more scripted
and the conversation
more spontaneous...
not the other way around.
But he does
use the best
locally-sourced ingredients...
The freshest.
And so he sends his prep cook?
Yeah!
I love this part...
Seeing all the colors
and smelling the aromas.
Well, we work closely
with our top farmers
to secure the best
of everything.
Do you want to taste
some bread, maybe?
Do I?
This one is our typical...
Carcaa.
- Carcaa.
- Yeah.
I love it here already.
Nice.
- Mm!
- Very good.
But phone cameras are just as...
Oh. Hi.
Hey, you're back.
Yes, after a very fruitful tour
from SenhorLucas,
who seems to know where
to find the best of everything.
Everything? That's a...
that's a bold statement.
Yeah.
Portuguese
is a romance language,
so "bold" translates
to "beautiful".
Oh, you're back.
Great. Here you go.
Change of plans.
Uh... Dean is back?
Not yet.
Do we know when?
Couple of days, at least,
so, for now,
we're going to stay on schedule.
How?
Wait for it.
We've got you.
Me?
Mm-hmm.
Well, I'm...
Well, I'm not a host, so...
Oh, I know that.
This is just
a-a temporary workaround.
You'll still do
all your prep work,
make sure you got everything
ready to go for the episode.
And then?
Then we're just going
to shoot all the B-roll...
All the extra side packages
and interviews
with you instead of Dean.
Don't worry, when he gets back,
we'll just splice him in
and it won't all be you.
How does that part work?
I don't know yet, but it has to.
Okay.
Okay, so basically,
I'll do both jobs,
but really, I'm...
I'm covering for Dean?
Temporarily.
I-If I can't?
Uh, they shut us down,
we fly back home,
and no one gets paid.
No pressure.
Oh, sorry,
I got to, uh, take this.
Will you come with me?
Uh, wait.
How can his voicemail be full?
I need a large glass to fill.
Super Bock or Sagres?
What's your choice?
Uh... Super Bock...
The unofficial beer of Portugal.
You realize
this is a terrible idea, right?
What, drinking beer?
No.
Me covering for Dean,
even if it is just temporary.
Why? You do
most of the work anyway.
Yeah, the prep work,
not the filming
and interviewing.
People want Dean.
That's a generous statement.
On TV.
You know what I mean.
He's the... personality.
You got a great personality.
What? You do.
And it's not like
it's the first time
you put yourself out there.
Okay.
If you're referring to me
trying to kiss you
after the wrap party...
"A," that was a long time ago...
Well, a year-ish.
And "B," I thought
you were being very flirty.
Oh, I was.
I'm Australian.
Right. I got that now.
"C"...
you turned me down.
Uh, no...
Cherished our friendship.
And now look at us... best mates.
Best mates,
but I think you could have
found a better example.
Actually, I was talking about
the day Millie got fired.
Oh, right.
That.
Yeah, "that".
You said you started
as a waitress in high school,
but by the time
we got to the restaurant,
you were head chef.
"Chef" is a stretch
for a family-owned diner.
Okay, but it caught
the attention
of a two-star Michelin chef,
who thought it would be
fun to shoot there.
You could've
just filled in for the episode,
but when Dean asked
if you wanted the job,
you took it.
This is different.
No, it's not.
The show needs you,
just like it did then.
Won't he be mad?
He fired Millie
for adjusting
one of his recipes,
and she went to the Culinary
Institute of America.
What's he gonna do
to a short-order cook
who comes in
and takes over his entire show?
Don't sell yourself short.
Besides, the network
is asking you,
so it's not like
you got a choice.
Remember, this is temporary.
Someone will cave soon,
so right now,
we just need to stay afloat
until Dean gets here.
It's the best shot we got.
Just don't screw it up.
Thanks, mate.
I feel so much more relaxed now.
I'm kidding.
Yeah, well, don't worry.
I will, uh, I'll let you know
how it goes.
Good news!
Our guest is still coming.
He just confirmed,
so we should all turn in
and get some rest
because, tomorrow...
you're Dean.
Temporarily.
You ready for that...
- Anna "Dean" Wells?
- Yeah, no...
That sounds like sausage.
Yeah, maybe just "Anna".
Okay, "Just Anna".
You ready?
Here we go.
Come...
sit with me and enjoy...
the taste of Portugal.
Come...
Come, sit with me...
Come, sit with me...
What?
Why are you
looking at me like that?
I don't think you need
any more caffeine.
Oh...
it's only my third espresso.
Your tapping
is stressing me out!
Sorry.
I'm just a little nervous.
Really?
Yeah! You would be, too,
if you were me.
Or maybe not...
but how?
'Cause.
"'Cause."
Not helpful, Brooklyn.
'Cause I know you guys need me.
So... yeah, that.
Yeah.
- Thanks.
- Mm-hmm.
Maybe two was enough.
Okay, "Just Anna",
we're ready for you!
That better not stick.
I don't know...
it's catchy!
Okay. This is all
just usual prep and setup.
Only difference...
You'll be interviewing
our guest too, now, not Dean,
because this is plan "C"
or "F" or whatever plan it is
we're on now.
- You good? Okay.
- So...
So Duarte's restaurant here
is one of Dean's favorites?
- Mm-hmm.
- But he's not a chef.
No, he's just someone
he's known for years
and he'd be a great guest,
so just follow the bullet points
we gave you.
Dean's guests are like him...
Love to talk about themselves,
so that should give you
plenty of time to prep,
and remember, it's just
all about the banter. Okay?
- All right.
- Have fun.
- Totally.
- Just don't go out of frame.
You can't exit
to retrieve ingredients now.
Remember to always smile.
The camera is never not on you.
Maintain control
of the conversations.
You are the one
leading the discussion. Okay?
Anything else?
Yeah, could we get
a little touch-up in here?
Oh, again?
- Just for those close-ups.
- Uh, how close are we talking?
Don't worry, I got you.
Let's talk about
those angles that we want.
Uh, my angles or the kitchen's?
They were talking about mine,
weren't they?
Okay.
For me, it starts at the market.
Yes, there are recipes, ahem,
but once you get there
and you see
and taste everything...
What's in season...
It changes things.
Don't you think?
No, not for me.
I leave it up to my chefs.
Of, uh... Ray-Tasco?
Re'Tasco.
"Re'Tasco."
- Yes.
- Right.
It might be
my fourth restaurant,
but it has something
my others don't.
Youth!
My executive chef
received his first Michelin star
at 25.
Dean introduced us.
Have you met him?
Dean?
No.
My chef.
Um...
Oh, um... no.
Dean, um,
Dean doesn't usually, um...
You know, I think that, um...
that is a perfect tomato.
Has a lot of meat...
not a lot of seeds,
and it's, uh...
Mm...
Mm.
Definitely not sweet enough.
Would you like
to put on an apron
and help me
plate the microgreens?
Or not.
Ahem, that's fine.
Whatever you're...
comfortable with.
So you just opened
your fourth restaurant?
Wow!
That must be really nice.
The last review
calls it "ambitious".
Nice.
Yes, and...
"deliberately playful".
Wow.
Wow, that's really, um...
"Nice"?
Okay!
Okay, yeah, w-we got it.
Um...
you're good.
Uh, let's, um, let's...
Let's take a break.
Let me know when Dean's here.
I will. Thank you.
I don't know what that was,
but that was not good.
It's...
Don't worry, it's fine.
We'll get it. Okay?
- Yeah.
- Okay.
Stop that.
It's day one.
You did... well.
Just...
ahem, tomorrow,
try to own it a little more
and, um, maybe less tomato talk.
Really?
Russ, let's go!
Got to go get those exteriors
before we lose the light.
You okay?
Totally, yeah.
Go.
Go!
You sure?
Yes, please.
Please go.
Wow.
You know what
this reminds me of?
High school.
I'm having a hard time
finding that connection.
You were so afraid
to try out for dance team,
worried that you'd fail
every time,
and you never did.
I got lucky.
No!
You worked hard.
This is a whole
different ball game.
You have to know your stuff,
entertain people.
I feel like
I was putting people to sleep.
Try not to put
too much pressure on yourself,
and you can always come home.
Mm.
Dad was saying
that the county's hiring,
not till the end of the month,
but it's always an option,
and a lot more reliable.
Thanks, Mom, but...
I'm sure you're right.
Probably went better
than I thought.
I just...
just needed to vent, that's all.
Of course, sweetheart,
but just know
that we're always here,
if you need us.
Thanks, Mom. Love you.
Love you, too.
Got a message? Leave it.
Sorry. The voicemail box
you're trying to reach
is currently
unable to accept messages.
Okay, take that one.
I don't need the lenses
in that case.
You can take that and this one.
Thank you.
This can go, too.
Thank you.
I'll be in touch.
Please tell me that's not
the last we'll see of them?
Well...
for a little while, maybe.
Some of the other guests
we had lined up
won't commit unless Dean's here.
So it's just gonna be
a skeleton crew
for a couple of days...
Running around in Portugal,
filming all the sights,
getting B-roll,
and no Dean,
so he can't
stop the shenanigans.
Um, yeah.
So, oh!
And speaking of that...
I'm taking everyone out tonight.
First round's on Russ.
I'm gonna skip it,
if you don't mind.
I'm feeling a little tired.
Of course not.
Well, rest up.
Come...
sit with me and enjoy...
Is never questioning
just how great you can make it.
Isn't that right, Anna?
Yes, Chef.
So...
come...
Sit with me...
Splice it or replace it?
Splice, replace,
it doesn't matter,
it's not gonna work.
The network saw the footage
and they're nervous.
- Like, pull-the-trigger nervous?
- Mm-hmm.
Hope, I think I have an idea.
I'm not Dean.
He can just sit in a room,
sip wine,
cook a little, chat a lot,
and everyone loves it,
but it's not me,
and I'm not gonna pretend
that it is,
so we need to get
out of the kitchen.
Lucas. Hi.
Ola!
Bom dia. Uh, yes, bom dia.
Hi. Welcome.
Hey, mate.
Thanks for letting us come
on such short notice.
Spontaneity
is a necessary ingredient
for creativity.
Yes, exactly. Which is why,
instead of shooting the sights,
we thought we would come
show where the food comes from.
Yeah, sure!
Let your tour begin.
My market
is the best in Portugal.
It is!
- Oh?
- Yeah.
It is? I want to see it.
You will see.
I'm excited for today.
So this is
a traditional Portuguese market,
where we're going
to be gathering
all the ingredients
that we need for our meals.
We have the fruits,
the vegetables,
and most importantly,
we're going to get
the Portuguese spices
that we need
to make the traditional dishes,
so come with me
while we find them.
I'm in tomato heaven right now.
We have about seven or eight
different varieties of tomatoes,
and I'm a big fan,
but these are
very interesting to me
because I don't see these a lot.
What's...
What's the name of these?
Tomate azul.
"Tomato azul."
Aren't these beautiful?
I'm wondering if the flesh
is the same color inside,
but only one way to find out...
We're gonna
have to cut her open.
I'm taking lots of these
with me today!
We have the freshest,
most stunning eggs
from this beautiful couple's
farm.
Eggs are the foundation
for so many dishes
that we'll be making this week,
so you always want to make sure
you are fully stocked up
on eggs.
And something else
that I heard this morning
is his shirt says,
"I sell boneless chicken,"
which I think is hysterical,
but anyway, let's...
let's keep moving!
What you're gonna eat
is actually the bottom portion
of the leaves...
The whiteness is the ripeness.
And this is the famous
Pastel de Nata...
The culinary trademark
of Portugal.
Mm.
Food and tradition all in one.
We're gonna have to try
to make these while we're here.
Portugal is an endless wonder...
If you know where to look.
Okay! Uh, I think we got it.
Oh, we... oh.
You guys are
very, very natural together.
Great.
Oh, it's so much easier
out in the world, isn't it?
And you make it easy.
And you,
with that "endless wonder"
to bring it home.
That was perfect, right?
Okay, well, either way,
I-it's working, so keep it up.
- Yeah.
- Thank you.
Just let me know
if you want
to taste anything else
or interview anyone else.
Oh, thank you.
I think we're good for today,
but for tomorrow?
Where are we getting
the freshest fish?
Not here.
I thought they had
the best of everything here.
For cooking at home,
yes, but if it were
my restaurant or show,
there's only one place I'd get
the freshest of fish from.
Pineapple is my favorite.
The taste of Portugal
is in every sip.
Who'd like to try it? You?
Yes, please.
You? Okay?
- In my opinion, the best.
- Thanks.
- Thank you.
- You're welcome.
Mm! It's good.
- Obrigada.
- You're welcome.
If you don't want yours,
- I'll have it.
- Okay.
Thank you.
And, uh, just let me know
when you're ready to discuss
the important fishes,
and I will introduce you
to the fishmonger.
Sounds like a plan.
Okay.
"Important fishes"?
Ahem.
Oh, don't worry.
It's lost on me, too.
Uh, yeah, I think it means
he's trying to impress you.
Really?
Come on.
I saw that look he gave you.
There was a look?
Well, how would you feel
if there was?
Honestly...
I'm too freaked out right now
to think about it.
How many more two-day delays
do you think they'll give us?
Well, it depends on
how long Dean wants to faff
and how good today turns out.
Mm.
So, uh, it's kind of on you.
You got this, right?
Mm-hmm.
What?
Super-fresh is always best...
right?
Right.
Right!
Where are you going?
- Lucas?
- Yes?
Quickly...
Do you happen to know anyone
with a boat with a kitchen on it
that we could use,
maybe tomorrow?
Tomorrow?
You want to...
You want to cook on a boat?
Just until Dean gets back.
Doesn't get
much fresher than that.
Have you...
Have you run it past Hope?
Ah, not yet.
I just, I wanted to see
if it was even possible first.
Yeah, it is tight.
But creatively spontaneous?
For you...
I'll find one.
Great.
Thank you.
Thanks.
Awesome!
Can I ask you something?
Always.
What'd you think
of today's footage?
Well, for someone
who loves cooking,
you're really trying to avoid
that kitchen, aren't you?
I'm trying to avoid all of us
being out of a job, honestly.
Touche.
Better?
Do you really need to ask?
Sure do.
Just did.
You're captivating.
Stop it.
No, I'm serious.
I feel like you are more "you"
than you've ever been.
That's high praise
coming from you.
I just hope the network
approves of the changes.
I think they'll approve anything
that buys us time
and looks good.
Even the boat?
Do we even know
if we have one yet?
Lucas seems confident.
You can say that again.
- And he's very helpful.
- Mm-hmm.
Oh...
we are so doing this.
Doing what, dancing?
Yes! It would be rude not to.
It's part of the experience.
Yeah, I'm...
I'm really not a great dancer.
Oh, you're Australian.
They love everything
Australians do here.
Oh, yeah?
Including this beauty?
Maybe not that one.
Wow.
Where'd you learn that move?
YouTube.
I, um, I almost did
this documentary
on Latin dancing.
You did? When?
How come
I didn't know about that?
Well, it was right before
I did
this much-needed paying gig.
Would've been fun.
Might have learned
a move or two,
but, um,
I wouldn't have met you,
or be here...
doing this.
So...
Sorry.
Lucas.
Could be about the boat.
Okay.
Well, uh, tell your boyfriend
I said hi.
What are you, five?
Ola.
We were just talking about you.
Hey!
No, no.
Trs.
- Um...
- Trs.
No more.
Surely, we can get maybe,
like, two or three more?
No?
Hope, I can just shoot it
documentary style.
There's plenty of natural light.
And I could stay behind.
You're welcome.
Thank you, Brooklyn.
Your sacrifice is noted.
Okay, well, then I guess
it's just me, Anna,
and Russ and Tiago, of course.
The rest of you
can watch from here.
I'm guessing we're going
to want to come in and reset,
so just keep watching
and be ready.
We go now.
Oh.
Okay. We-We go now.
Great.
- Good luck.
- Um, okay, um...
okay, let's get these supplies
on the boat. Thank you!
Anna... you ready for this?
Yes. Let's cook some fish.
Have fun out there.
So once you get the garlic
and onions
all into a nice saute,
those flavors
sizzling in the pan...
Ooh, it's not every day
you get to cook on a boat!
Fun fact, it's actually
my first time on a boat, so...
Let's add some more olive oil
and then the fillet.
Thank you.
As fresh as can be!
You okay?
Uh...
I just need a minute.
She doesn't look good,
but they're not coming in.
Sea bass...
is a bit of a chef's secret.
It's dainty and delicious,
and if you don't want to deal
with all the skin and the bones,
your butcher
can do that for you.
But I am here to show you
that it's nothing
to be scared of.
Whoo!
At least in the kitchen on land!
Whoo...
Uh-oh.
Hey. You okay?
Do we have any, uh...
Have any ginger ale on board?
Here. Okay?
- It's okay.
- Okay.
You're doing so good.
The trick...
is to lift the bones
out of the fish
in one smooth and easy motion
so that you don't disturb
the presentation.
Not bad.
Not bad.
A little more sauce and...
this turned out perfectly!
A very Portuguese lunch.
Bon appetit.
Let's cut!
Cut.
Whoo!
Well done.
Hey. I couldn't find
any more ginger ale,
but they should help.
Oh. Thank you.
I'm already
feeling a bit better.
Oh, good.
So that was mortifying.
No, no, I... kind of liked it.
Oh. You liked watching me
get motion sickness?
I liked watching you
handle it like a boss.
Just, you know,
getting out of your head
and-and doing it.
It was real cooking.
It was fun.
I don't know if "fun"
is the word that I would use.
Okay, not fun, but entertaining.
It was certainly that,
and very beautifully shot,
I'm sure.
Maybe, maybe.
Thank you.
Yeah, there was nowhere to hide.
It was...
it was intimidating.
That is why it was so good.
It was just you being you,
and...
you are pretty awesome.
Same.
Thanks.
I was kind of worried
about you for a second, though.
Oh? Me too.
Hey.
Oh. What are you doing here?
I... I thought you were
stuck at the market all day.
And I was,
but I had to check in
and see how it went.
- Oh...
- With the boats.
Oh, yeah!
Yeah, smooth sailing.
It was that!
It was very good,
which is why we need to get back
and put together the dailies
so the execs have something
to wake up to.
Well, I'm ready. Are you?
Uh, yeah.
Oh, too bad.
I was hoping
we could go to dinner
to toast your success
and talk about...
other locations.
"Success" is a little premature,
but that's very sweet.
It never hurts
to have some backup locations
lined up.
Hmm?
Uh, I... I'd feel bad bailing.
No, you should go.
Enjoy.
No, there's nothing left
for you to do here, so...
Okay, well,
if you guys are sure?
Go. Have fun.
- Great.
- Yeah, we'll see you back there.
Okay. Are you ready
for the best food in Portugal?
I would expect nothing less
at this point.
Except maybe no more fish.
Okay.
Is it me,
or do I detect
a little love in Lisbon?
Okay, I know you want it
to be a surprise,
but I am starving.
Can you at least tell me
if we're close?
Almost there. Promise.
- Okay.
- Okay.
First thing that comes to mind
when you think of Portugal.
Port.
Specifically?
Tawny, aged 20 years.
My favorite. Yeah.
And fish.
Lots of fish.
True, but not Ronaldo?
- Who?
- The football player.
Not for the Bears.
I'm clearly
more into food than sports.
Okay, then you're in
for a treat.
After you.
I thought you would enjoy
a truffle tasting.
Who told you
the way straight to my heart?
Oh, my goodness, that's good.
That's incredible.
What an intoxicating whiff.
One that I'm guessing
will stay with you.
Ever been to Alba, Italy,
for the white truffle?
No, I actually haven't traveled
much outside of the show.
Okay, so Portugal is a first?
Yes.
But you seem to know
some Portuguese.
My dad is Brazilian,
but he didn't teach me.
I can understand a little.
Okay, makes sense.
So where did you study
the culinary arts?
Wait, let me guess.
Uh... Auguste Escoffier?
No? Kendall?
CIA?
Lou's in Chicago.
"Lou's in Chicago".
Is that a small school?
Yeah, tiny little
hole in the wall.
It's what some might call
a "greasy spoon",
and I call it
a killer free education.
"Dean in Chicago"...
They ended up
filming in my diner,
and I ended up filling in
when he fired his prep cook.
That's certainly lucky for you.
Yeah.
Yeah, it's a bit like Cinderella
with a crazy, erratic prince.
The classic fairy tale.
I think I would've gone
to culinary school,
but my mom got sick
and I had to stay at the diner
and work
and help out
until she got better.
And I tried to get a job
at some high-end restaurants,
but nothing really panned out.
Until Dean.
I remember being so nervous
making that decision to quit,
go work for Dean.
I ate like three bites of toast
in the days after that,
and I'm an eater.
Well, food is one of life's
greatest pleasures,
so you should enjoy
every mouthful.
And I get it,
it can be frightening,
leaving the familiar.
I'm considering
starting my own venture.
Venture? Really?
Yeah. Restaurant.
Different.
- Oh, wow!
- Yes.
But just to say,
I get how it felt.
But how do you feel now?
I felt overqualified there
and under-qualified here.
I know
it was the right decision,
I'm just not sure
where I fit any longer.
Maybe that's because
you are on the edge
of something great.
I like that.
Cheers.
To something great.
So he just walked away
from negotiations,
just like that?
So what, you're just gonna try
and find a...
A new chef?
Yeah, I mean, that makes sense,
but just what about...
what about everyone else?
So we'll just finish out
the last three
and then we'll see?
Okay. All right, well,
you just keep me posted
on who you find.
Okay.
I know you know
I'm right behind you.
New chef?
That's not gonna be great
for anyone.
Well, at least
we all still have jobs...
today.
Look, the network
is still asking for the dailies.
They really like the footage
and the creative direction
they're seeing.
They're just trying to slide
the new person in.
So... how's that coming?
Uploading now.
Great. Thank you.
How was your date?
Oh!
Don't scare me like that.
Sorry.
What are you doing out here?
Are you... you waiting up for me?
Maybe.
Why?
What's wrong?
Come sit with me.
He just bailed?
Like, "no, thanks"?
Wow.
This is it.
We don't know that for sure,
but...
all the signs point to yes.
I shouldn't be surprised, but...
I'm surprised.
Ditto.
We were just finding our groove.
I know! I know.
That footage today was a beaut.
I knew it would be.
You were great.
Would you ever want to host?
Like, be the chef?
You're seriously asking me that?
Well, they haven't hired
a new chef yet,
but they will soon.
Why can't it be you?
They'd never go for that.
Why not?
I'm not a celebrity.
They've given you
the chance of more airtime.
They clearly think
you're capable of more.
Out of desperation.
I have been performing well
under pressure...
and on rough waters.
It's kind of now and ever.
But, uh, they're not
gonna ask you to host.
That's it?
That's your pep talk?
You need to show them
that you can be the main,
the lead...
because I already know
you can make it great.
Wecan make it great.
If you figure out
what you want to show 'em...
I'll film it and edit it,
for you, Chef.
They bring their queijos
to the market
every Thursday and Sunday,
and they are
my absolute favorite,
as is this town.
Oh, wow.
Thank you.
Oh, this is exactly
what I hoped for!
I just want everyone
to have fun...
That's what
these tastings are all about.
Just experiencing
the easy, natural magic
that good food brings.
Let's get set up.
- Terceira.
- Terceira.
There's nowhere in Portugal
you're gonna go
that you won't find
a block of this sitting around.
We have two
of the same cheese here...
One is cured and one is not.
As you can tell by the texture,
this is the cured one.
Thank you.
- It's fantastic, right?
- Wow!
That's beautiful. Wow!
Yes. This one.
This one is my favorite. Yes.
This is
a phenomenal milk-blend cheese.
It's goat and cows' milk.
Amazing.
Good food is for everyone!
You have to try it.
Okay. Okay.
To Anna.
Cheers.
I don't know about you guys,
but that felt so fresh to me.
Entertaining
and still informative,
which we love.
Yeah, very impressive.
You told the story of this place
so beautifully...
almost as beautiful as you are.
Stop it.
Uh, thank you.
That's very sweet.
It was fun.
Yeah, everyone had fun.
So, uh, next up, olives.
Um, an entire episode
on a side dish?
It's gonna be great.
You'll see.
Everything's lined up.
Well, thank you. Okay.
Uh, guys, no,
we need to make sure
those lights go
in the van first, please.
Uh...
well, I think we can all
be proud of our work today.
Absolutely.
And we're done. Right?
Good.
Then you should come with me.
Where?
To see more of the area.
It's really growing.
I have just a quick meeting
with an investor.
Oh, for your restaurant?
Yeah. But it shouldn't
take long,
and I would love
to show you around more.
Oh.
Um, maybe we...
rain check for tomorrow?
It's my day off.
- It is?
- Yeah.
Oh, mine too.
I'll take you to lunch.
Okay. Perfect.
Good.
See you.
Bye.
Don't.
I wasn't gonna say a thing.
You lie.
Come on.
I need to go walk off
that last cheese
you made me eat.
Me?
I did not tell Brooklyn
to bring you the plate
of leftover Azeito...
You only have yourself to blame.
No, 'cause I was
behind the camera...
You know, doing my job.
It was you who insisted
I joined the cheese party.
Eh, fair.
Thank you for this.
Walking with nowhere to go,
nowhere to be...
it just feels magical,
doesn't it?
It's kind of my favorite thing.
What, walking?
Wandering. Winging it.
Just, uh, you know,
seeing where things go.
Maybe that's why
you're drawn to documentaries.
Well, yeah, exactly.
Um, there's a...
There's a real opportunity
for discovery in that genre
that I find really exciting.
I guess that's a dream.
Well, I can't imagine
there wouldn't be
a lot of opportunities.
Well, there were at first,
but after you turn down a few,
the offers stop coming.
Anyway, according
to my mates back home,
I've already made it.
So I am just trying not
to screw up a good thing,
I guess.
I completely get it,
but you've got to ignore
your mates back home.
How do you do that?
What?
Uh, what am I doing?
I don't know.
That!
That thing you do when you...
you look me in the eyes and...
And then I'm like...
Ginja?
The best of Portugal.
Best, best!
The best?
Oh, well, I guess
we'd better try it then.
If it's the best, we must.
Cheers.
Well, cheers.
Do you just put it all in?
I think it's sip and bite.
Okay.
Okay, that works. Yeah.
Mm!
Sick ride.
This is incredible.
Thank you.
Look at this space!
Wow. This is perfect.
It is.
Is... this is for our date?
I hope you don't mind.
I took the liberty of ordering.
Uh, usually, yes,
but this looks delicious.
Thank you.
You're welcome.
Is this your first day off
in Portugal?
It is.
Then I'm honored
you're spending it with me.
Oh. And I'm flattered
that you wanted to show me
where you're opening
your restaurant.
Yeah.
Yeah!
But it's not a fully day off.
No way!
You beat me here?
How's that possible when I live
two minutes down the road?
You know me.
Thanks for coming.
Hugo, this is Anna.
- Anna.
- Hi.
Very nice to meet you.
I've heard so much about you.
You must be Dean's assistant?
Prep cook.
Oh, yes, sorry. Sorry.
Hugo is a huge fan of Dean's.
Help yourself.
Which is why we are excited
to have you do a segment here.
Here?
- Yeah.
- Yeah.
I just thought I help your show,
so Dean can feature
my restaurant
when it opens.
It's the least he can do, right?
Is that what this is all about?
There's potential for everyone.
Absolutely.
To promote your restaurant?
- Mm-hmm.
- We just need Dean.
Well, I don't think
he's coming anymore.
What?
I thought you said
you were just filling in
until he got here.
He's not coming anymore.
You said you had a day off.
Things change.
Well, this is all
very, uh, disappointing.
Wait, wait, wait.
Anna,
we can still
get the crew here, right?
Lucas,
this show's
not your golden ticket.
Now, if you'll excuse me,
I have a day off to enjoy.
This feels intense.
Sorry.
I didn't see you there.
You know, you should
really use your words.
Violence isn't the answer.
Take a seat.
Lucas?
How'd you guess?
I'm... very empathetic.
Yeah. I'm more annoyed
than upset.
I think I was more upset
when Russ rejected me.
At the wrap party?
Right. I'm so glad you were
there to witness that.
Maybe that means something.
Yeah, it means that I should
stop looking at a good friend
as anything more,
even if in certain
foreign environments,
it feels like it could be
something more,
but it's only going to result
in future humiliation.
And Lucas...
Everything feels
transactional now.
I hate that!
Like, how do you know
if someone likes you
or what you can do for them?
You don't.
You just have to trust your gut.
Oh, yeah, that led me
right to an empty building.
Well, maybe,
but as soon as you knew,
you knew,
and you were out of there.
I really thought
he was interested in the food.
Like we were connecting over it,
and now everything
just seems less real.
No, the food is real.
The viewers you connect with
are real.
Our friendship is real.
Don't let
one pompous idiot put you off.
Most of us are still
diner folks at heart.
Oh. Brooklyn,
I love this gooey side of you.
Don't get used to it.
Hey, you're back.
I am.
I was, uh, I was gonna head out
and do some sightseeing.
You guys want to join?
No.
Looks like
it's just the two of us.
Sure.
Cheers.
And so you think
one person is one thing,
and another person
is another thing,
and it turns out
Brooklyn is just awesome.
Right?
I mean, Short Film Award
in New York,
completely made and edited
on her phone, I mean...
She's full
of underrated surprises.
Oh, for me, this whole trip is.
I forgot to ask, how was
your lunch date with Lucas?
It wasn't a date.
Mm-hmm.
It wasn't.
And I'm not giving it,
or him, any more of my time.
Good.
You deserve way better.
Well, you know,
when the time is right,
but right now, I just want
to keep my head in the game,
show the network what I can do.
So the goal for tomorrow?
Basic drama-free fun.
That's what I want,
so if we get canned tomorrow,
we can go out happy.
Ish.
Ish...
yeah.
Okay, well, um...
- Goodnight.
- Goodnight.
Bom dia, Portugal.
Bom dia.
Let's get it.
I think the olive mill you found
is way better
than the one Lucas suggested.
Oh, that was all Brooklyn.
Yeah, she got on that
as soon as Lucas sent
my call to voicemail.
Turns out he doesn't always
pick the best of the best.
Hmm. Right.
So you're going to do
an olive oil tasting?
Yes. It's gonna be
a whole olive experience,
and I'm gonna finish
with a green olive dip recipe
I found.
I'm down for some liquid gold.
Aw, thanks, Brooklyn.
Okay, it's time to roll.
We have two days left
to prove to whoever
this new chef is
that we are a team
worth keeping. Right?
Absolutely.
Tch!
And prove who the real chef is.
No pressure.
You got this.
Thanks.
Who's that?
I have no idea.
You don't think...
Surprise!
Did you miss me?
I knew they'd cave eventually.
I mean, it's not like they could
just replace me, is it?
I'm just surprised
no one gave me a heads up.
Ah, yes.
Now, that was my idea.
Hmm. Was it?
Yeah. Well, you know me.
I love a grand entrance.
And, uh, I was, uh...
sort of over the Algarve.
You were in Portugal
this whole time?
Well, at least
you're finally here.
And with more creative control,
starting now.
Excuse me?
Does that mean we won't
be going to the olive mill?
I should...
I should let them know.
Sorry, why would we be
going to an olive mill?
What am I gonna cook there?
We do everything in the kitchen.
We did.
We had to change up
the format a little,
get out of the kitchen,
get into the city,
and outside of it,
where everything was
just a bit more relaxed...
because you weren't here.
Are you trying to say
I'm not relaxed?
No. Didn't say that.
I needed
to keep things interesting
until we could splice you in,
when you got back.
So it was your idea?
Yes.
The network wanted us
to stay on schedule.
And she slid right on in!
Again, keeping us
on schedule in your absence.
What'd you expect?
Respect!
Can I put your bags down?
They're really heavy.
Of course, you can
put my bags down...
In my room.
You're welcome.
So...
where did you go
on these little outings?
We started at the market,
then the coast.
On a boat.
Very picturesque.
- Mm-hmm.
- Also, a queijeiro.
And it was all you?
No. No, everyone pitched in.
Oh.
Well...
since everyone seems to be
embracing change around here,
I'll introduce the next one,
which is...
getting rid of you.
What?
Wait, what?
Dean...
We have two more days
left of shooting.
You really want to do that?
Oh, yes, I do.
I'm the chef on this show.
I know you prefer rose,
but all they had was verde.
When in Portugal...
Why am I not more okay?
That was brutal.
Yeah, but...
also inevitable.
Was it?
He swapped out sweet Millie
mid-episode.
True, but sweet Millie
didn't even really
want to be doing this.
She didn't?
No. She went
back home to Columbus
and opened her own restaurant,
and is really happy.
Oh... I'm so glad!
Oh, that makes me so happy.
Because you care.
You care about your co-workers,
you care about the audience,
the work you do...
and you love what you do.
I love sharing food.
Showing people technique...
that it can be experimental
and fun.
Gourmet cooking
is not just for students
of the culinary arts.
Food is so much more than that!
It's... culture.
It is caring.
And connection.
Which is exactly why
you should be the one hosting.
It was never about that for me.
I didn't even know
that was an option.
Yeah, I know, but...
that's what this gig is.
Every job is a weird sign
or a hard sign.
As long as
the other outweighs it,
why wouldn't you go for it?
Mm...
because I was just fired?
From Dean?
He's one person.
Everyone knows
it's a volatile industry.
There's way more out there.
I don't think
I'm cut out for this.
You know what I think?
That olives are evil?
Yes!
Olives are evil.
And...
you're a bloody ripper.
A "ripper"?
Ripper?
I can't handle the Aussie slang
on top of the Portuguese.
It just means you're great.
Really great.
That's all.
Stop it.
You'll make me cry.
Sorry.
That's, uh, not my intention.
And for the record, um...
I messed up.
I think we all did our best...
considering the circumstances.
I'm not talking about work.
Your flight's all booked.
A 3:45 p.m.
departure tomorrow...
one stop.
That was fast.
Sorry, I...
I should probably go pack.
Yeah. Yeah, of course.
No worries.
I'm just saying
you didn't have to do that
in front of everyone.
She was out of line.
She was saving your show!
Are we gonna eat?
You know, I've stood by you
through a lot,
but you put us
in a really bad spot this time.
Some things can't be helped,
can they?
Not true.
You held the show hostage.
And you know, this whole
"bad-boy sheriff" act
has gone way too far,
if it's even an act anymore.
I thought we were having dinner.
I lost my appetite.
Oh, but you should watch
the footage...
because Anna
was good for the show.
It's fine.
It's fine, Mom, really.
I mean...
I got to go to Portugal
and Mexico and...
half of the major cities
in America,
so it's all good,
and now, it's just...
it's time to come home.
You could call Lou,
see if he needs help
in the diner?
No. I-I'm not sure
I'm gonna do that.
Have you filled in
the employment form
for the county yet?
No, but I-I will.
Yeah?
Yeah. I mean,
it's steady, right?
What is it that Dad always says?
That if you...
If you do the work, then...
"You get the result."
But only if that's
what you really want to do.
I just am tired of filling in.
I just want to feel like I have
some type of control
over my destiny.
Mm, well, Hollywood
is never gonna give you that.
It's a cooking show!
It's not some big action film.
Yeah, I...
I might need you
to resend that link.
You got it, sweetheart.
We love you.
Love you more.
Okay, so this is
today's schedule.
Uh, Brooklyn... here.
Okay, um, I'll be right back.
Just got to make a phone call.
Dean, the vans are ready
to take us to Pena Palace.
You sure are pretty, Portugal.
Hold it... right there.
For your poster.
Poster?
Your TV career doesn't end here.
What?
You're a cooking nerd, right?
I mean, I don't know if
I'd call myself a nerd, but...
Ahem.
Okay, fine. Yes. Why?
You're approachable.
More than some.
Which is why I was willing
to be on camera for you,
and not just for the free food.
You are
a generally tough customer.
I know you think
Dean is the personality,
but the people
want to watch you.
The crew wants to work for you.
That's very sweet
of you to say, but...
as you just saw, I was fired,
so it's kind of impossible.
Except Hope and I
just had a little chat,
and, uh,
while she can't override Dean,
she thinks there might be
enough footage for a pilot.
Your pilot.
Mm-hmm!
All that's missing is an ending.
You're serious?
Hope says
the network is intrigued.
If we show 'em
a little bit more,
they just might bite.
Well, when?
Aren't you guys supposed to be
setting up at the palace?
Hope's covering for us.
Well, you know
if Dean finds out,
you're next... both of you.
Yeah, I don't care.
It's time I started doing
what I want anyway.
So what do you say?
Should we get cooking?
Okay... camera there.
Cooper, this is where
I'll be plating,
then we go outside...
I want the audience at home
to see all of this.
We end up at the table.
Food is going
to look great here.
We have some options for you.
Okay.
Yes. No. No.
Yes.
No.
- And Cooper?
- Yeah?
I'd like a round table.
Okay.
You obviously have
something to say...
just say it.
You realize I know nothing
about being a prep cook.
I think we both know
more than we realize,
and we just need to own it.
Plus...
I need you.
I know that.
And our chef only has an hour
until she has to catch a plane!
Yeah, yeah, yeah.
Lighting isn't quite right.
Everything you shoot
looks amazing.
I'll take that.
Okay.
Okay...
You ready?
Ready as I'll ever be.
We had to push an hour
because we've had
some production delays,
one of which...
We no longer have a prep cook.
I realize you're not thrilled
by the way
things have played out.
I watched the footage...
of Anna.
And?
And she's good.
She's always been good.
Yes!
It's the reason why I hired her.
You have always been able
to spot talent.
Maybe I was a bit hasty.
You? Hasty?
Well...
Hey, but there is
something you can do.
Uh... why do I feel like
I just stepped out
into a Jane Austen novel?
Are you a fan?
Maybe.
Good!
Because that's how
I wanted this to feel...
Like a relaxed-but-elevated
picnic.
With lavender rack of lamb?
Yeah, and lots of other goodies.
Okay, your lighting's perfect.
Oh, come... sit!
You have to eat with me.
Best table's a crowded one.
It, uh, sounds like
you just found your tagline.
Oh, my gosh,
I think you're right.
Ahem. "The best table
is a crowded one."
I love it!
May I join?
Hope?
What are you doing here?
Does Dean know?
He called the network
and he vouched for you
and your new pilot.
He did?
Yeah, I mean, for all
Dean's many, many flaws,
he has an appreciation
for natural talent.
So, of course, now he wants
you to hit it out of the park.
So here we are!
So what can we do?
Where are we at?
Please, come, sit...
eat and enjoy.
Guys, come eat!
- I made that.
- Let's crowd this table!
You made this?
Well, with help.
I made them with help.
- It looks great, guys.
- Wow.
Oh, great!
Mm. So good.
So good. Okay. What's next?
This is fantastic.
So...
where do I sit?
Could you give this a pass?
Thanks.
So, uh...
it's time to try the lamb.
Oh, yes.
Here's to the chef...
and...
to more room around the table.
Thank you.
And that's a cut.
Who's up for a shot of ginja?
- Oh, yes!
- Yes.
Well, the wheels
are already turning.
"A Sous in Sevilla"?
Think about it.
Fingers crossed.
That'd be incredible.
That'd be so cool.
Hey, uh, I was hoping
you might want to join me
for a port...
Just the two of us?
Yeah.
Finally.
To the new show.
I cannot believe
this is happening.
Well, I'm 100% in.
Yeah. Well, to best mates.
No.
I mean... I mean, yes, but...
But no.
We are best mates, but...
I messed up that night.
Oh?
Watching you lately,
I don't know...
the light's just shifted and...
brought everything into focus.
You are not only
my best friend, but...
the most amazing woman
I have ever met.
Well...
that's...
probably a good thing.
'Cause I never stopped
having feelings for you.
Does that mean you're gonna
give me another chance?
You know I'm not going in first.
Yes, Chef.