The Chef Show (2019) s01e12 Episode Script

[upbeat salsa music playing]
[ship horn blares]
-[Jon] We're going north?
-[man] We're going north. Northwest.
[man 2] We're in the bay right now.
[John] The mouth of the bay
is way up there.
So this bay is long and narrow.
It's about 12 or 13 miles long.
Eight or nine months of the year, this is
one of the cleanest bays in the lower 48.
What makes this so clean?
Is it just the flow of the of the bay?
[John] Yeah,
I think part of it is land use.
You know, you have
all national seashore behind us here.
Most of this land over here
is all agriculturally zoned.
When you get into the shellfish business,
you also have to be involved in
what's happening on the shore around you.
And there are some issues,
but we work with area ranchers
and the things that we're asking them
to do are also good for fish and birds.
I worked with somebody who grew up
on the other side of the bay,
and he said that,
right outside the mouth of the bay,
-that's a great white breeding ground.
-Well, they're around a lot.
We don't know if they're breeding there,
but there's a lot of them around.
[Roy chuckles] Really?
Oh, yeah, great whites.
There's a great white breeding ground.
There's been a couple caught in here
over the years.
-Isn't this water too cold for them?
-No, they like cold water.
-Oh, yeah?
-[John] Don't let that bother you.
[Jon laughs]
-So how far are we going out?
-[laughing]
It's shallow water,
so, the big ones, you'll see a fin.
[Roy] Yeah, yeah.
[Jon]
And is the actual Hog Island up there?
-[Roy] That's Hog Island?
-[John] Yep. That's it.
[Roy] There it is.
It looks like a shipwrecked island.
-[John] Doesn't it?
-[Jon] Yeah.
[Roy] It really does.
Have I got the story right?
There was, like, a
A ship crashed into it, let the hogs off
and they were living there?
The way I heard it
is that a ship carrying some pigs
crashed out there or whatever,
had to heave up on the island
and the pigs got loose for a week,
a day or a year, depending on the story.
But the settlers used them as corrals
for pigs, so it's a very common thing.
Oh, sure. They can't get off.
Like in span style="style2"Minecraft.
Because pigs can fly, but they can't swim.
[Jon] That's right.
[laughing]
Now, what's all What's all
these little dots?
Are these your oysters?
[John] This is the farm here.
Yeah, this is it, so
[Jon] Oh. Yeah.
[Roy laughs]
[Jon] They sell a lot of oysters.
-It's so cool.
-[Roy] Wow. This is cool.
[John] Let's take a look at those.
We've been growing our seed
in a tipping system for years.
And this is a tipping bag.
These are our Hog Island Atlantics.
-These are eastern oysters.
-[Roy] Okay.
[John] You can see
these are sort of half-grown.
These take us about two and a half years
to get to market size.
[Jon] So when you start,
how do you start--
[John] Oysters start off
as free-swimming larvae, right?
So eggs and sperm mix in the water column,
and they're microscopic
for about two weeks.
Then they lose the ability to swim,
and they cement themselves to something.
How do they move around when they're
little? Do they squirt water out of the
At the beginning, they have little veliger
things that, you know, wave around,
but they don't swim really well.
They're just floating around out there.
-Just enough to find a place to land.
-Where the tide takes them.
And then they find themselves into this?
They--
No, we put them in here.
Oh, yeah. Oh, yeah.
And so these roll with the tide
and then create that--
Yeah. So, because they have flotation
in the ends, we attach that on a line.
[Jon] So the tide goes up, it goes
vertical and then it drops back down.
-[John] Exactly. It drops back down.
-[Jon] I see.
[John] And the hatchery, now,
is where we're producing the seed.
And we have a hatchery in Humboldt Bay,
about five hours north of here.
You can grow them on land
for a little while,
but oysters filter so much water,
you can't, economically,
grow them very big.
So, as soon as you can,
you want to get them to a place
where there's a good, natural
source of food, right?
And that's out here.
We would put 5,000 in each one of those.
But what happens is, even when a container
is just tumbling around,
some of those oysters
get in a better space than other oysters.
And they start stealing food
away from everybody else.
If you don't get them away,
the rest of them get stunted.
So you're thinning and grading them
as you go along.
So, when you're growing single oysters,
that's your job.
So you pull that out,
you open it up and you--
Yep. And we have sorters, shaker machines
and sorters, that we sort them through.
-So it's like gold mining a little bit.
-A little bit, yeah.
Some of the equipment kind of came
from those original kinds of things.
That's your job.
-So you just grab here
-Uh-huh.
-There we go.
-Oh.
And you can put it on your
-[Roy] And you just hit them?
-Yeah.
[Roy] I'll come around to your left.
-[John] There we go.
-Don't hit me.
[John] Just enough
to get them out of the corners.
-[Jon] Otherwise you'll shatter them.
-[John] Just get them out of the corner.
-You don't want to knock them too hard.
-[Jon] I see.
You just want to keep them
from hanging on too much.
And then we're going to let this one fall.
-This way?
-Yep.
-Oh, I see, like a big book.
-Then go to the next one.
The thing about rack and bag
and why we like doing it
is you get water flow,
not only over the top, but underneath.
So you get twice as much water around.
This is such a smart system.
-You just go from one end to the other?
-[John] Yeah.
I almost came out of my boot.
You're doing this once a week?
Every other day?
[John] No, this is every
We wind up only having to do this
maybe two or three times instead of--
[Roy] Two or three times a year?
[John]
Yeah, for the whole cycle of growing them.
-[Roy] So you saved this just for us.
-[John] Yeah.
So much work that goes into an oyster.
You think about
when you sit in a restaurant
and you just, you know,
slurp two dozen down.
You don't even think about it, you know.
I'll think about it today
when I'm slurping two dozen down. [laughs]
-For sure.
-[John] There's a red rock crab.
I survived on
oysters and rock crab
in the early days here, so
-[Jon] Oh, yeah?
-Their claw meat's really good.
-They're just really thick shelled.
-[Roy] I see.
[John] You know, it's
[Jon] And that seaweed, do you eat that?
-[John] Yeah, this is--
-[Jon] What's that?
[John] This is Gracilaria.
It's a variety that's similar
to what you get in a seaweed salad
-in a sushi restaurant.
-[Jon] Uh-huh.
And then this is
This is a variety that's related to nori.
Right? Very seasonal.
Just a couple of months.
-You want to bring some of that back?
-Yeah, we can bring some back.
It's nutty. It's
There's a lot of it around.
[Jon] We'll bring a little assortment
back with us.
[Roy] That'd be great.
We can go up and take a look
at some of the bottom bags up here.
Let's go take a look at that.
We can keep walking up here.
[Jon] You've got to keep moving, huh?
Otherwise, you sink.
-You alright, Roy? Need a little--
-[Roy] I'm good.
-[Jon] Just keep shuffling.
-[Roy chuckles] I think I'm stuck.
[John]
You want to pull your heel out first.
-[Roy] Heel out first.
-[John] Heel out first.
This is why I like to bring people out
here. To appreciate the work that goes in.
[Roy] Yeah, I'm coming.
[John] Well, this is how we grow
the bigger oysters.
Like if we're going to grow the oysters
to barbecue size.
Because that system gets too heavy
and too unwieldy.
We'd have to cut the densities down
too much to only have, like, 100 of them.
-[Jon] Flip them by hand.
-[John] When you grow them on the bottom,
the bottom can influence the flavor
and the quality quite a bit more.
So here, with this muddiness that we have,
we have to be a little more careful
about that.
You can see what happens here,
is on the bottom--
-[Jon] It gets silty, huh?
-[John] They start to get silt, so
So we come out once a month
and do this and
[Jon] And then the sun
will just dry that silt off?
[John] Yeah, the water will
wash that away a little bit.
And the oysters clean the water, yeah?
Yeah, so, you know, the oysters themselves
are part of a healthy estuary.
Most of our bays in this country
we have a lot of stuff coming into them,
not enough things filtering them
-to keep things in balance.
-Right.
The more oysters and filter feeders
They clear the water.
Then more sunlight penetrates and you get
more of this other algae growing,
which is a great habitat
for all sorts of stuff.
So a full-grown Pacific oyster will filter
about 50 gallons of water a day.
So I see how this is important
for the environment,
because you're not putting chemicals
into the water.
It's just a natural
That's why I fell in love with
this business. This really is about
place, and about a place
that is really about nature.
Coming out here at different times
of the year and seeing what changes
is just phenomenal.
-[John] All right.
-[Roy] Okay.
-Let's--
-Let's eat some.
You scrape along the top first?
[John] Yeah, it's like filleting a fish.
You want to keep it close to the bone.
The idea is you do this and you don't
leave any meat on the top shell.
Not bad. You haven't made this
look like scrambled eggs.
All right. Then, the French, what they do
is they pour the liquor out
and they say the way you tell an oyster is
fresh is it should regenerate more liquor.
Then that has more complexity to it.
I think this one's fresh.
Should I let it drip off?
[John] You can a bit. It's just a matter
of how salty you like your oysters.
[Roy] Wow.
Oh, that's good.
-You can taste the salt from the--
-Oh, so amazing.
Wow.
Not too bad.
You guys did this pretty good.
Well, he's a chef
and I was an out-of-work actor.
-So this is
-[John laughs]
I was a bartender, too.
You know, if there was a gig,
if there was a boat ride going around
out in Lake Michigan in Chicago,
"You know how to shuck oysters?"
-"Yeah."
-Sure.
I mean, you could eat
50 of these.
When would you say it starts to diminish?
How long could it keep if you ship it?
You know, in the summertime, we're
saying, "Look, it's three to five days."
You really should be eating these things
in three to five days.
But you could taste the difference.
You could know
If you ate an oyster, you'd know
how long it's been out of the water?
Yeah. In the winter time, though,
it's harder.
Because they're coming out of water
that's already colder
and there's no food,
so their metabolism is already really low.
So they can clam up and be good for,
you know, seven to ten days.
The oysters that are grown further north,
especially up in eastern Canada,
those oysters can be good for two weeks,
three weeks out of the water,
because they're used to being just
in suspended animation, hibernation, so
[Jon] I never liked oysters.
I thought I never liked oysters.
But it's probably just because I never
had it under the right condition
with the right
I'm the same way.
Growing up on the East Coast,
clams was the big deal growing up.
And the only oysters I had were sort of
bigger and flabby and just kind of ugh.
[Jon] Yeah.
[John] And, uh, I didn't really get
into them until I had moved out here
and got involved in the business.
And I think now it's just having
that appreciation
for ones that are well grown.
[Roy] I mean, you could eat
50 of these.
[Jon] I think we just did.
What's the expression?
That it was a brave man
That first ate an oyster? Yeah. Yeah.
I have a cartoon that someone mailed to me
in my office
with a guy sitting in an oyster bar,
getting ready to eat an oyster.
And he's got a thought bubble coming out,
saying, "Gee, I wonder if it's fresh."
And the oyster's got a thought bubble
coming out, going,
"Gee, I wonder if he chews."
[laughing]
[John] See this?
This is an Olympia oyster.
-This is the native oyster here, Roy.
-Oh, really?
[John] They used to occur, up and down,
from Baja
all the way up to Vancouver Island.
But people over-fished them,
post gold rush.
Uh-huh.
Then they wiped them out and then they
started bringing in east coast oysters
when they finished
the Transcontinental Railroad.
Were they eating oysters
during the gold rush?
Yeah. Hangtown fry, that dish.
All that. Yeah.
What's a hangtown fry?
That's scrambled eggs
and oysters and bacon.
All right, Roy, we going to do it?
-You think Tomorrow.
-Alright.
Tomorrow morning, hangtown fry.
Is it any good?
-Yeah, it's really good.
-All right.
Do you chop the oysters up
or you just
It depends on how big they are, you know.
Like, this, you probably want to chop it.
You might want to do that.
-Want to talk us through the sorter a bit?
-Yeah.
-[Jon] Is he sorting for size now?
-[man] Yeah.
So what we kind of do is we grab oysters.
You'll look for the ones
that are extra smalls,
and then you'll kind of be like,
"Okay, these ones are a small size."
And then whatever doesn't make that cut
like if it's too small--
-That goes back in the bay?
-Yeah, that'll go back in the bay. So
-You should deal in Vegas.
-[Zane] I know, right? [chuckles]
-How big's that one?
-That would be a small.
So that I'd put here.
And then
So that's going to be your extra
That's going to be your extra small size.
And which are the ones
that people want the most?
Probably the extra smalls.
-That's a cocktail size.
-Because they're easier to eat.
That's most of the oysters we eat.
-Not a big, old
-Yeah.
horse foot.
[Zane] I don't know
if anybody really talked to you
-about our wet storage system.
-[Jon] Yeah, what's going on here?
[Zane] So this is just
where all the oysters go
um, once they've either been sorted or,
like, this stuff was just ran through
that machine yesterday.
So this is all filtered, chilled water.
So it acts as--
[Roy] Clean water or salt water?
-[Zane] It's salt water.
-[Roy] Salt water.
[Zane] But we change it out once a week,
so we have intakes that run out.
We drop all the water once a week,
clean the tanks, fill it up again.
[Jon] But you get the water
You get clean water, right?
-[Zane] We get water from the bay.
-[Jon] Okay.
And then a lot of clams
are over here, too, so
Yeah, this is the size we use
for our chowder.
[Jon] Oh, for chowder, yeah.
I always think it's cool
when you pull them out.
-[Jon] And they squirt?
-[Zane] Yeah.
-[Roy] There you go.
-[Zane] Oh, yeah.
[Jon] They seem happy.
-Yeah.
-You know what I mean?
-[Zane chuckles]
-[Jon] Happy as a clam.
[Jon] How do you want them, Chef?
This way?
No. Just like an onion,
but really thin, so
-[Jon] You want them minced?
-[Roy] Yeah.
[Jon] Okay. I gotcha. I got you.
[Roy] Real thin mince.
[Jon] Oh, that smells good.
-Yeah.
-[Jon] Where did you get that from?
Heirloom tomato from up here?
-Are you being inspired?
-[Roy] Oh, yeah.
We have all this natural produce
and bread and cheese
from Sonoma and Marin County.
Just a really
amazing place.
For me, this is where I get inspired.
Maybe like
I don't know.
-[Jon] What grows here.
-[Roy] It's the bay, what grows here.
I know the Italians came here and they
started growing grapes and dairy farms,
because it was very similar
to where they grew up.
It's the climate, it's the land.
But it's also the people
over the last 30, 40 years that
Uh
People like John
uh, who have worked very hard to, uh
preserve this place.
[Jon] What amazes me
is how much people nerd out.
Like, I know, in the movie business,
they do.
With the chefs, they do.
But the people who are raising
all this produce, they feel the same way.
They feel the same way. They wouldn't
do it any other way. No shortcuts.
[Jon] Chef, that's as fine
as you're gonna get on a picnic table.
-Is that all right?
-Uh
-[Jon] Finer?
-Finer.
[Jon] Now I know what it's like
to be on span style="style2"Top Chef.
"This challenge is you've got to cook
at a picnic table
at an oyster farm."
[chuckles]
[tires screech]
[Jon] So what's in a mignonette?
[Roy] Vinegar.
-[Jon] Yeah.
-[Roy] Sometimes lemon juice, shallots.
[Jon] Some Scotch bonnet?
Chives, I see.
[Roy] There's herbs. There's basil.
Salt, pepper. I like the olive oil
to add a little bit of fat to the mouth.
Um
[Jon] We really need an oyster to try it.
-[Roy] Yeah.
-That's the problem.
Can we find an oyster around here
anywhere?
[chuckles]
It's got that Kogi kick.
-What's that from? The jalapeno?
-Do you know if we can get an oyster here?
-Wait, here, hold on.
-[Roy] Are we in the right place?
-Hi.
-How are you doing?
Nice to see you.
I don't know if you remember.
We met, like, two years ago here.
-Over here.
-[Mariko] Yeah.
Yeah. Oh, yeah. That's why I brought Roy.
My family's been coming here
for many, many years.
[Mariko] What you guys making?
[Roy] We're just starting
with a mignonette first.
-Would you like--
-Do you mind if I sit down?
-Do you mind if she--
-[Roy] Oh, please.
-Okay.
-[Roy] You can help us prep.
So this has got a little bit
of the Roy Choi kick to it.
A little southern California flair
in there.
Heirloom tomatoes in there
and the shallots?
Uh-huh.
-[Mariko] Mm.
-[Jon] And we'll get some
It's hard to taste it
without an oyster though.
-That's what we're realizing.
-[chuckles] Yeah.
All right, so you want to do
your magic touch on the seaweed salad?
Sure.
[Roy] I started rinsing it,
and then maybe if we do it Asian style?
Yeah. I see the Gracilaria here.
-Do you want a board?
-Sure.
Yes, please.
[Roy] I'm going to use that bowl
once you clear it out, Jon,
to start marinating these mushrooms.
So, when I grill portobellos,
I like to peel them like that.
Uh-huh. Why's that? Just to--
It just comes out really nice. You'll see.
[Jon] And this, you want me to core it
and then--
No, no, just split them
straight down the middle.
-We're going to grill these vegetables.
-Okay.
I think I'm going to go grab a bowl.
Are you guys going to be okay?
-Do you have a sheet pan as well?
-Yeah.
-A half sheet tray?
-Yeah.
A half sheet tray or two half sheet trays.
-Be right back. [chuckles]
-Yeah.
-Are you going to grill these, too?
-Uh-huh.
[Jon] Oh, really?
This, um This will be interesting.
Grilled tomatoes.
What kind of chilies are these?
[Roy] Those are poblano.
We can take the little mushrooms,
just take the stem off like that.
-All right, guys.
-[Jon] Oh, now we're talking.
[John] Guess what I brought?
A few more oysters.
-[Jon] Thank you.
-[John] Yeah.
Guys, this is my partner, Terry Sawyer.
Thanks for having us.
-Jon, Roy.
-Thanks for having us here. Appreciate it.
-So what's in the mignonette?
-[Roy] Whatever was in here.
-[laughing]
-Whatever was here.
Hope you like it.
It's like a tomato, chili
Wow.
-This is really good.
-Yum.
Yum, right? Good.
So let's see
So pour off some of the liquor and then--
-[Roy] Yeah.
-[John] That's that's what I do sometimes.
That way,
if you've got any grit in there--
That's a good way to get any grit out
as well, Jon, when you're shucking them.
[Terry] The key is to shuck it
without getting too much shell in there
in the first place.
Oh, I see.
You see, right around the outer edge
and just go, oop.
[Jon] I didn't learn that trick yet.
[Terry] Here you go.
[Roy] Oh, thank you.
Ooh.
-[Jon] Hello.
-[Roy] Ooh, baby.
[John chuckles]
Right on, Roy.
-I've got to stop and try this.
-Right on.
[Jon] What's that little tap you do there?
Is that just good luck?
[Terry] It brings me to the oyster.
You know, it's a test
to make sure they're solidly closed.
Just being polite.
Letting the oyster know you're coming in.
You know, if an an oyster's not good,
it's going to sound hollow.
-I see.
-There's a sound difference
we get used to hearing if it's not closed.
And so it's a quality control thing.
There you go.
-We know we're good.
-[Terry] Don't knock it out though.
So you wouldn't even shuck that one
if it sounded--
And the pit boss
knows how many to charge him for now.
[laughing]
Now what are you doing here?
We've just got to grill this stuff
and then we're basically
just going to eat bread, cheeses,
some grilled vegetables, oysters.
[John] And we're going to do something
with the seaweed as well.
-Looks like we're starting to chop it.
-We're going to do a seaweed salad.
[John] Oh, nice.
-Seaweed salad.
-Come on in.
[Mariko] I brought some things.
Gracilaria.
And then a sea lettuce.
I don't know the scientific name.
-It's an ulva.
-Ulva.
Um
-This I found I really like dehydrated.
-Right.
-So that's the sea lettuce dehydrated.
-[Jon] This is it?
-[John] That's it there, huh?
-[Mariko] Yeah.
What's it mixed with? Sesame?
Sesame. Toasted sesame that's been ground.
And then salt and sugar.
-That's kind of like the base furikake.
-[Jon] Uh-huh.
And then nori goma is the seaweed.
So it's kind of like, you can go
From there,
you can add different flavorings.
This one's a little sweeter,
because the
I put it on popcorn to make,
like, a sea lettuce kettle corn.
Um, so there's a little more sugar
in this than normal.
-[Jon] Than you would normally have.
-Yeah.
-Oh, yum.
-Isn't that great?
[Mariko] Sea lettuce.
Gracilaria.
Oh, I'll do some green onion.
Melon.
[Roy] This'll be salad dressing?
Sesame oil.
-[Mariko] That's smoked fish sauce.
-[Roy] Smoked fish sauce. Beautiful.
[Mariko]
Those are fermented dried chilies.
[Roy] Sesame seeds.
Smoked cherrywood soy.
Vinegar.
Lemon.
Pepper.
-Kochujang.
span style="style1"-[Jon] Kochujang,span style="style1" yeah.
May I add these green onions?
Yeah. Add everything.
[Roy] A bunch of herbs.
Add the salad dressing.
-Time out. Oyster break.
-[Mariko laughs]
I've got to do this,
like, every five minutes.
[Jon] Charcoal's ready.
What do you do with the grilled lemon?
You eat it?
No, you squeeze it onto the food.
[Jon] So why would you grill it
and not just go raw?
-[Roy] Add a little charred taste.
-[Jon] I see.
-Do you want more of anything?
-I don't know.
We can make it bigger if we want, but
-Add some more of the green one.
-[Jon] Okay.
What do you want me to do?
[Mariko] Yeah, kind of squeeze it
so you get some of that water out.
-Yeah.
-[Roy] There you go.
And then we're going to add
the furikake.
And a true chiffonade?
Like roll it up and do the whole--
[Mariko] Yeah.
It doesn't have to be super fine.
-I got you.
-[Mariko] But I like to do the ribbons.
Then I'll go back
and cut the ribbons into squares.
-[Jon] It looks great.
-And I like to separate it with a knife
and then do squares.
Just to get a dice on there.
[Jon] Yes, Chef.
This seaweed gets everywhere, doesn't it?
Yeah.
Especially the sea lettuce.
It's all thin and
[Jon] I feel like I just got wiped out
on a surfboard.
[Mariko chuckles]
[Jon] Beautiful.
-Wow.
-[John] Man, oh, man.
[Terry] Beautiful.
I like the grilled lemon.
Has anybody done any quality control
on this yet?
[Roy] No, not yet.
-I don't even know if they're cooked yet.
-Mm.
[Mariko] Might try the seaweed salad.
That's really good.
[John] Time out.
That was five minutes, right?
[Terry] I'm taking more oysters.
-This is really good, Roy.
-That's good to hear.
-[Jon] We've got some mussels coming up.
-[Terry] Beautiful.
[Roy] We're going to try to cook that
with some bacon.
[John] Oh, good idea.
[Mariko chuckles]
You want to
-slice up some bacon?
-Sure.
[Roy] Just thin sliced lardons. Yeah.
[Mariko] Whenever anybody
cooks bacon here, it's like--
-[Terry] That's it.
-[Mariko] Yeah.
Cars come screeching to a halt
on the highway.
[chuckles]
[Jon] So why is
the cheese industry so big here?
[Roy] The weather, right?
[Terry] Yeah, I mean, it's a beautiful
place for producing the dairy products.
But it's just a big dairy area.
[Jon] It's beautiful bread.
-They do that up here, too?
-[Terry] Yeah, right down the street.
-You've got everything.
-[Terry and Mariko] Yep.
We like to eat.
-It's like you've got France right here.
-[Mariko] Yeah.
[chuckling]
[Jon] Oh, fresh butter, huh?
[Roy] Salt.
Pepper.
Come on, sizzle, sizzle.
-Then we're going to add the mussels.
-[Jon] The mussels are going in the bacon?
[Roy] More butter.
White wine.
So we're going to let these cook.
Furikake.
I mean, that's going to be really good.
-[Jon] All right.
-[Roy] Get into some food.
[Jon] Some grilled veggies.
[Zane] I'll try a piece of that, too.
I like your nice touch
of taking off the the skin on the outside.
[Roy] Oh, yes. It's nice, right?
[Jon] Oh, wow.
[Roy] Lemon juice. A little olive oil.
Oregano and thyme.
Salt and pepper.
Butter.
As soon as I saw you doing the furikake
on top of the tomatoes,
-I said, "That's going to be interesting."
-How was it?
It was really good.
[Roy] Hey, mussels are ready.
-[John] Oh, yum.
-[Jon] This is great, Roy.
[Roy] Thank you.
Some bread with the mussels.
All the flavors mix well, too.
[John] There's something about
pork products and shellfish together.
-{Roy] That's the paella.
-[Jon] Yeah, it really is.
-That's the tenements of paella.
-That's Hog Island.
[laughing]
-[John] I could do this every day.
-[Jon] I bet.
I've got to get some of those
barbecue oysters, too, at some point.
-[John] Oh, absolutely.
-What's that butter you've got?
-It's the chipotle--
-[John] Chipotle bourbon garlic butter.
I was kind of thinking,
"What are they eating?"
[laughs]
We should go back there and take a look
at how they cook those oysters.
-[Roy] Okay.
-It's really fun.
So, now, when I was here last time,
it was a few years ago,
this wasn't on the menu, right?
It was available,
but you had to order it special?
-It was only on the weekends.
-[Jon] Oh, that's what it was.
[man] And now
we're doing it in summertime.
Um, people travel a long distance
to try these, so it's pretty awesome,
and just kind of something unique to us.
A lot of people do grilled oysters
by grilling the whole oyster.
They don't shuck them beforehand.
-And--
-Right, and they open up.
[man] The compound butter cooks in there
with the oyster.
You've got
That's sort of the secret, right there.
-That's where it gets gratinéed a little.
-Exactly.
[Jon] So what's in there? Chipotle?
-You've got some--
-[man] Garlic.
[Jon] Garlic, of course.
-[man] Brown sugar.
-[man 2] Bourbon.
-Bourbon.
-[Jon] Bourbon, right.
Got some bourbon in there.
And you'll see that the compound butter
caramelizes as it grills.
-[man 2] You guys ready for some?
-[Jon] Oh, yeah.
-[man 2] All right.
-[Roy] I haven't had enough today.
[man 2] Yeah, right. Can you have enough?
It mixes well with the raw, I notice.
-You kind of go back and forth.
-[Roy] It does.
-[Jon] Thank you.
-[man 2] Yep.
[Roy] There's a table there.
Ooh, hot. I forgot they're hot. [chuckles]
[Jon]
This is where it's good with the bread.
So good.
-So good.
-[Roy] Wow.
-[man] Pretty incredible.
-So good, man.
[Jon] This is really great.
I just had eight of them.
[laughing]
It's hard to stop.
It's amazing how many oysters you can eat.
-It is, isn't it?
-It really is, yeah.
We're going literally
on at least 50-60 each.
-[Jon] Yeah.
-[man] Got any room left?
-[Roy] Yeah, of course.
-[Jon] Is that more for you?
-Yeah.
-All right.
[man] Enough for everybody here.
Sixty-two.
This might be the first time
you've outlasted me
with the food.
I'm going for the home run record: 74.
-[Jon] He's still going.
-[Roy] I can't stop.
-All right, buddy.
-Okay.
Wow.
So, last one?
The last oyster here.
Here we go.
Goodbye, Hog Island.
Here's the last oyster.
Mm.
One hundred.
-One hundred! [chuckles]
-[man] You've got to ring the bell.
Me, today.
[Roy]span style="style2" I brought my wife up here
span style="style2"for the first time.
We go, "Let's stop at Hog Island."
Pull the boat up on the beach.
I don't anchor it. The tide's coming in.
[Jon] span style="style2"I know the rest of this story.
[Roy] span style="style2"All of a sudden, we come to look
span style="style2"and the boat's drifting out here.
We're on this island and there's nobody
out here. Freezing cold.
Kicking my boots off, swimming
after the boat, yelling and screaming.
My wife didn't come out here
for a long time after that.