Christmas on the Menu (2020)

[bunniefuu]

[instrumental music]

♪ Something is in the air

♪ Must be the time of year

♪ It's getting cold
but let it snow ♪

♪ You're keeping me warm
right here ♪

♪ And I can hear
the sleigh bells ringing ♪

♪ Listening to what
my heart's singing ♪

♪ You're what I want
for Christmas every year ♪

♪ And I said la-la-la la-la ♪

♪ La-la la-la-la la-la-la

♪ La-la-la la-la ♪

♪ La-la la-la-la la-la-la

♪ Let's make our way outside

♪ See all
the Christmas lights ♪

♪ We'll wear our touch ♪

♪ We'll join everyone ♪

♪ By the fire inside ♪

♪ And I can hear
the sleigh bells ringing ♪

♪ Listening to what
my heart's singing ♪

♪ And I can feel the love
you're giving ♪

♪ You and me a new tradition ♪

♪ You're what I want
for Christmas every year ♪

♪ Hmm

♪ Yeah yeah eh eh eh ♪

♪ Hm-mm-mm-mm ♪

♪ You're what I want
for Christmas every year ♪

My perfect taste-tester,
just in time to tell me

how tasty my taste in baking is.

-What is this?
-Red-velvet cheesecake pie.

Red-velvet cheesecake?

You don't make red velvet
or cheesecake.

It's for my mom's new
bed-and-breakfast restaurant.

I'm making the dessert menu
for her, remember?

Right, but you don't make
red-velvet pie.

You make pretty little pastries
like these over here.

I used to make red-velvet pie
with my mom when I was a kid.

You do realize how many calories
are in this slice of pie, yes?

You do realize that there is pie

sitting in front of you
right now, yes?

Yes.

What? What is that?

It that a white custard
in the cream cheese?

What on Earth
is this perfection?

Oh. Really?

I haven't made anything
like this in so long,

I was worried I lost my touch.

Why have you never put anything

like this on one of our menus?

Oh, please,
like anyone in Los Angeles

wants to eat something
so decadent.

You mean you can't make
a non-holiday, gluten-free,

dairy-free, low-fat,
Keto-Paleo variation?

You would love that,
wouldn't you?

I would, almost as much
as you're gonna love

hearing who has a rez tonight.

Who?

-Tanner Rhodes.
-Are you serious?

Look, I know
he's your sworn nemesis,

but why don't you let him try
a slice of this little heaven?

You just might change his mind
about your food.

The only thing that I wanna
change Tanner Rhodes' mind about

is his ill-conceived choice

to step foot
into my restaurant tonight.

Don't you mean my restaurant?

Nina, don't make me take away

your taste-testing privileges.

Uh, no. Don't joke like that.

Oh. It's so good.

[instrumental music]

Thank you.

Wow, it looks so lovely.

Maybe to make up
for the food, no?

Mm. Now, Pepper, we have not
even tried the holiday menu.

Maybe we'll be impressed.

You're always far too optimistic
about the food, Tanner.

It's a good thing you can't
mince your words in a critique

like you do with all
these pleasantries in person.

Now, Pepper,
I don't pretend pleasantries.

I'm a nice guy,
I just tell the truth

about the food, that's all.

And that is why
our restaurant reviews

are the most hyped in LA.

Nina, how are you?

Good evening, Tanner. Pepper.

-How are you two doing tonight?
-We're great.

-Mm-hmm.
-So nice to see you.

And the holiday decor in here,

obsessed.

Aww, thank you.

Your server
will be with you shortly.

Are we, um...

Oh, no,
tonight we are off the record.

We are here just to enjoy
the food, no critique.

Oh, well, all right, then.

Why don't I start you two off

with a bottle of Merlot
on the house, anyway?

I know that's your favorite
as I recall, Pepper?

We would love that.
Thank you, Nina.

-Sure.
-Hm?

What? No holiday cuisine review?

Oh, I've done my columns
for the week.

Well, throw it in
for Monday column.

Why wouldn't you review?

Pepper, if I start eating a meal
with a review in mind,

then I can't help myself.

So tonight
I'm dining as a regular patron,

not a critic.

Whatever you say.

[instrumental music]

Here you are. Enjoy.

It looks lovely.
Thank you.

All right.

No review this time.

I don't wanna hear
what you have to say.

I don't care what he thinks
about my chicken.

Unless he liked it.
Did he like it?

I already told you
he said he's not here

to review the restaurant.

But he did smile big
at his first bite.

-Smile big?
-Well, you know, he-he smiled.

It's better than anything
he's given you before.

Look, I don't need
Tanner Rhodes' validation. Okay?

Our restaurant does not need
Tanner Rhodes' validation.

Food critic Marla Kravitz said

the skin on my roast chicken
sings.

[instrumental music]

[Tanner chuckles]

[clears throat]

Josie. How are you this evening?

I'm great. Extremely well.
Running a four-star restaurant.

-No big deal. How was dinner?
-The roasted chicken was lovely.

Oh, good.
I'm so glad you liked it.

Oh, and what is this?

Special dessert.

Is it a special dessert
or a dessert special?

A special dessert.
It's not on our menu.

It's meant for my mother's
new bistro up in Big Bear Lake.

And is this a red-velvet pie?

The best red-velvet
custard cheesecake pie

you will ever have.

Well, this doesn't look like

a Josie Byrde Bakery dessert
to me.

That's 'cause
it's old-school Josie.

I think you're gonna wanna
use a normal fork.

[laughs]
And it's vegan?

[Nina] Only in our dreams,
Ms. Fine.

Shall we?

Oh, wow. That's delicious.

Thank you.
And it's, uh, on the house.

Happy holidays.

Josie,
uh, your red-velvet pie,

it's not bad.

Not bad.

Well, thank you.

I'm so glad that
you got a chance to try my, uh,

my baking again.

Hope it wasn't
"More trite than taste," right?

Your words, not mine.
Um, if you'll excuse me...

I just have to, uh, go back
into the kitchen

and, um, make our menu pastries.

They're light and fluffy,
yet full of flavor,

and low-calorie, so...

Uh, Josie,
she's not still upset with me

over that old review, is she?

No, of course not.
Maybe a little.

[instrumental music]

[line ringing]

[cell phone ringing]

Ha! Hi!

Oh. Hey, mom. How are you?

Good, good.
Nolan and I are just setting up.

Getting ready
for our esteemed guests.

-Hey, Jos!
-Hi.

Oh, that's wonderful.
Hey, Nolan.

Actually that's why I'm calling.
I've got some really good news.

-Yeah?
-[Josie] Yup.

Guess who
our first guest of honor

at the grand opening
of Byrde's B&B Bistro is.

Marla Kravitz.

Oh. Big-time food critic.

-[Nolan on phone] That's great.
-Uh, yeah, that's, that's great.

-But she's so-- Yeah.
-Critical? Yeah. I guess.

But she loves comfort food, mom,
so I really think she's

the best person that we could've
asked for for your menu.

But it really makes me nervous.
But I'm ready, I'm ready.

Bring it on, Marla Kravitz.

Yes, that's the spirit,
because Marla Kravitz

is the icing
on this holiday fruitcake

because we also have
Iris Davenport.

-Uh, you're kidding.
-Nope.

Apparently, she broke up with
that professional sports guy

and she wanted to do
something fun for the holidays,

so it was either Saint Bart's
or Byrde's B&B Bistro,

and we won.

That, that is incredible!

Oh, my God, I, oh...
I'm so excited.

The Iris Davenport,
I mean, I-I watch her show,

like, every single day.

-All the time.
-Yeah.

I know, what if she falls
in love with us

and asks you to go on her show?

From what I remember,
she's incredibly sweet

from when she used to come in
to the bakery.

Uh, that is so wonderful.

That's so great, Jos.

I, uh, I can't wait to try
that legendary

tres leches Christmas cake.

Your mom says it's gonna be
our featured dessert.

You know, it's my favorite thing
I've ever made.

Um, so when are you
getting here?

I think I can leave
Saturday morning.

I just need to double-check
that my sous-chefs

can survive without me.

Okay. Great news.
Can't wait to see you.

I'll see you soon.

[instrumental music]

Hm.

-There she is.
-Hey, Nolan.

-Great to see you.
-You, too, of course.

Glad to see you're still

admiring my mother
as much as I do.

Ah, of course. I can't imagine
myself anywhere else.

Plus, she promoted me
to management.

Oh, yeah? Congrats.

Thank you. Here.

-Let me take this.
-Thank you.

Your mom is pulling out

the decorations as we speak.

-She waited, for me?
-Of course! Her only daughter?

[Josie giggles]

Oh! There she is.
Oh, my little girl.

Successful entrepreneur
and celebrated chef.

I learned from the best.
Mom, you smell like Christmas.

-Do I?
-Yeah.

Mm. I don't know. Come.

-We decorate.
-[giggles]

[scoffs] Ah.
I'll just take this to the room.

[instrumental music]

Aw,
dad's Mallard duck ornament.

He sure loved that summer flock
of ducks on the lake, didn't he?

I think they used to come back
every summer

just for the food he gave them.

[laughing]
Yeah.

I sure miss his hugs.

Yeah, well,
I'm sure wherever he is,

he misses yours, too.

[chuckles]

Ah, so tell me everything new.

-Are you seeing anybody?
-Everything new?

Mom, you were at my house
for Friendsgiving in LA,

like, a month ago.

Well, you could've started
seeing someone

between then and now.

Well, I haven't.

Not really sure when I'd have
the time to, to be honest.

Six nights a week
I'm cooking romantic dinners

for people on their date nights.

Sweetie,
you really need to start

making more time for yourself,
you know?

Okay. I will.

When my career is in
a more stable, better place.

What are you talking about?

You run a successful business,
you make great money,

you're the head chef
at a great restaurant.

How many expectations
are you gonna put

on this career of yours?

I don't know,
maybe I wanna have my own show

or restaurant empire.

You're one to talk.
You live where you work.

I am not young
and looking for love.

Who says I'm looking for love?

Nolan's still single, you know?

I'm just saying
it would be really romantic

to get, you know,
high-school sweethearts

back together on the lake.

Mom, no. Not gonna happen.

Hm. I gave him a promotion.

Uh, okay, I'll stop.

[door creaking]

Hey, Shannon.

The, uh, Adlers were asking
if we're still serving dinner.

Oh, um, yeah,
let 'em know we're-we're making

our annual, traditional
chicken and dumplings,

uh, for the soup kitchen,

but they can join us
if they'd like.

Okay. I'll let 'em know.

Hey, uh, Jos,
you, uh, missed a spot.

-Ten o'clock.
-Thanks, Brolan.

[laughs]
Still not okay.

Stop.

[Shannon] Oh. Ooh.

Josie, your rosemary bread
is gonna pair so perfectly

with these dumplings.
Here, you have to try this.

Mm. Yum! You're using more thyme
than you ever have before.

You noticed. Good catch.

Someone's developing taste buds.

Ah. Watch it. Don't forget who
taught you everything you know.

You did not teach me how to make
this rosemary bread.

Touche.

[inhales]
Hey, you look nice.

I am playing server and manager
this evening.

-Ooh, what do we have here?
-Ah.

Those are for those in need.

Uh, Nolan, there are
two side salads in the fridge.

Could you get those out, please?

-Yeah. Sure.
-For the Adlers.

You know,
with the real restaurant

opening up this Christmas Eve

and things start kicking up
the way they are,

we could really use
some extra help around here.

Yup, we're gonna have
to find mom a great sous-chef,

and someone that I trust
with my desserts.

Interested in the job?

Well, if that means being

in the kitchen with you more,
then sure.

[instrumental music]

I really appreciated all your
help with the opening, Josie.

Of course, mama,
anything for you.

Hey, you know, I-I just,

I just don't think
I would've had the courage

to-to change the dining room
into a bistro

if it weren't
for all your success.

-I'm so proud of you.
-All right, fine.

I learned everything that I know
from you.

Smart girl.

[Shannon clears throat]

-Hello.
-Thank you.

-Merry Christmas.
-And to you.

Look what Ms. Rose gave us
to bring home.

Mm. Is that her famous
pickled cranberry relish?

-Oh, I love it.
-It'll go great with my bread.

Well, sorry to tell you,
sweetheart,

but your rosemary bread
didn't survive the soup kitchen.

That's all right. We can make
more when we get home.

We have an endless supply
of herbs in the greenhouse.

Yeah.

Hi, Becky. Happy holidays.

Oh, here. Take two.

Well, the Christmas craze
has officially begun.

-This is all we've got left.
-Uh, all right, mom.

I'm gonna go put this in the car
and then I'll help you pack up.

Yeah. Perfect.

-Need some help?
-Oh. Ah.

-Oh.
-The relish.

-Is that cranberry relish?
-It was.

I am so sorry about your shirt.

Tanner, what are you doing
in Big Bear Lake?

Well, I came here to find out
what the secret ingredient was

in your perfect whipped cream.
I-it's outstanding.

[Shannon] Is that Tanner Rhodes?

You must be Mrs. Byrde
of the famous new B&B Bistro.

-Call me Shannon.
-I-I can see the resemblance.

I'm sorry.
What is happening right now?

Oh, well, Mr. Rhodes enquired

if he could participate
in our grand opening review.

-Mm-hmm.
-Which will be wonderful.

I mean, it'll be like

the trifecta of taste-testers.

-Trifecta.
-Sorry. What...

You're, so you're gonna be
reviewing my mother's bistro?

Yeah.

Which means you'll be reviewing

my desserts.

-Mm-hmm.
-Of course, dear.

-Mm-hmm.
-And he'll love them.

Yeah.

[instrumental mu

-What was that all about?
-Mom, you know.

His last review practically
put my bakery out of business.

Oh, honey, your exorbitant rent
put your bakery out of business.

Your desserts were just fine.

You never liked
my desserts there.

That is not true.

I, I thought
the menu was just fine.

I just didn't think the,
the menu was very true to you.

Wow. Okay.

Well, all the same,

obviously, I wouldn't have
wanted him here.

-Why would you have invited him?
-I-I didn't invite him.

Uh, Josie,
yesterday he emailed me

and he asked
about our availability

and then he booked
our last room.

It, it was his decision to come,
not mine.

Okay.

[instrumental music]

I thought we decided
on candied bacon

for the breakfast spread.

I can combine it.
Coffee-glaze candied bacon.

-No, that's too busy, mom.
-Not the way I'm gonna do it.

-Ugh.
-Oh! The casserole.

[oven beeping]

[Nolan] Got it?
[Shannon] Yeah. Ah.

Well, something smells
ready to gobble-gobble.

That is mom's orange-sage,
turkey-herbed casserole.

Mm, and, you know,
I bet you that would be

even better on bread
with lunch tomorrow.

It makes
a delicious leftover sandwich.

I'll make you one tomorrow
if you want it.

Great. It's a photo-worthy
casserole, too.

Mom always said
even the ugliest dishes

can be photo-worthy
with a little garnish.

-Mm-hmm.
-I like that philosophy.

Marrying the worlds
of beauty and taste

in my experience is seemingly

one of the most difficult things
for a chef to do.

Exactly. And whoever said
it had to be one or the other?

Right, you know, I kinda feel
like if it's made with enough

love, that the presentation
will just speak for itself.

I like that,
if you wanna go take

a seat in the dining room,
I'll serve you.

Great.

-Okay.
-Yeah. Thank you.

What's the deal with you
and the new guy?

You, uh, you know him
before today?

Yup, that's the guy
who ruined my bakery

with his bad review.
But it's not gonna happen again.

-What are you doing?
-Serving our guest.

[sighs]

Wow.

Dinner is served.

Care to join me?

I'm still confused
why you joined us here.

I know you didn't drive
all this way

just for the secret ingredient

in my homemade whipped cream.

Which I'm not giving you,
by the way.

Uh, look, I came up here
for some rest and relaxation.

Um, isn't that enough?

No, Tanner, it's not,

because now it is about work.

And you've got my mom all
excited, just like you had...

Haven't you done enough damage
to my career already?

I'm a food critic, okay, Josie?

I have to be as honest
with my reviews

as you are with your cooking.

And besides, your career
seems to be doing just fine.

Now. It took a year
to bounce back.

I was just doing my job.
And I said I was sorry.

In a formal email.

And I also invited you out
to dinner

to make up for that.

Yeah, like I'm gonna go out
with the guy

who burned down my bakery.

[scoffs] Well, look
at your restaurant now. Okay?

The food is good.
I mean, you've grown.

So is that
why you're really here?

[chuckles]
Um...

Look, the truth is,

I find you
and your red-velvet pie...

endearing.

I-it's not just
about the whipped cream.

So I came up here to see
what this Christmas cuisine

was all about.

Fine.

But I can't risk you ruining
my mother's new venture,

so, you like the food,
you don't like the food

you only write about the food
if you love it.

Ah, so we're striking deals now,
are we?

[chuckles]
But only if I love the food.

Pretty much.

If you don't like the food,
just tell me,

but that's it.

You know, I hope
this isn't your introduction

to Iris Davenport
and Marla Kravitz

in a couple of days.

[chuckling]

Mm. This is good.

Yeah. I know.
Everything here is.

I hope to find out.

[door chimes jingling]

-This is a cute store.
-[girl] Thanks.

Do you have any crushed
peppermint or straight-up

dark chocolate, by chance?

-[girl] Over there.
-Thank you.

-Josie.
-Hm?

Hey, what are you doing here?

Uh, just, um,
getting some goodies.

What's with the scarf
on your head?

It's not a scarf,
it's, uh, fashion.

Okay. Uh, well...

Um, hey, um,
since we're both out,

did you maybe wanna grab
some lunch?

I know, I know you know all the
best eateries around here, so...

[sighs]
Actually, yeah.

This candy is kinda
making me hungry.

Great. What did you get?

Uh, it's a, another secret
ingredient for one of my dishes.

Oh, so that's why
you were hiding on me. Okay.

Well, I'm sure I'll figure it
out once I taste the dish.

-Maybe not even then.
-Yeah. Maybe then.

-Just have to wait and see.
-We will wait and see.

[woman] Ready, dear?

[instrumental music]

[Tanner] h*, well,
I am glad that we decided

to split
the buffalo blue sandwich

because I would be bursting
at the seams right now.

But, uh, thanks for having lunch
with me.

I certainly never would've
imagined seeing the day

where I'm sitting across
from Tanner Rhodes eating lunch.

Well, we were bound to bond
over something someday.

This chicken sandwich
is a perfect start.

And you know why, uh...

I just wanted to apologize
for my review.

Partly 'cause it,
it wasn't mine alone.

-What do you mean?
-Well, my managing editor.

Pepper, she had her hands on it
before it hit print.

And Pepper sometimes
likes to color outside the lines

and use words that can affect
people's businesses.

And although I can't apologize
for doing my job,

I can apologize for its effects.

I see.

Well, thank you
for your apology.

I guess everything
sort of happens

the way it's meant to, right?

Yeah. And it's Christmas time.

It's time to make things right.

And besides, if your mom's menu

is half as good as her casserole
we had the other night,

I'm telling you,
she is in for a rave review.

It's not my mother
that I'm worried about.

Oh. You're worried about my
thoughts on your dessert menu.

-Aren't you?
-[Josie] Maybe.

Although I am more confident now

than anything
I've ever made before, but...

Well, then,
why don't you tell me

what is on the menu
for the big holiday review?

Sans Santa's top-secret
ingredients, of course.

We'll be serving three dessert
samples after the main course.

My mom wants to test everything
out since I'm not gonna be

around after the holidays.

Hm, so

three desserts
and zero complaints.

Come on. Tell me.

Well, we have Rudolph's
red-velvet reindeer-cheesecake

custard pie
which you've already tried.

Yes. With the perfect
whipped cream.

We have Santa's
snickerdoodle cookie bake

with pecan and praline icing.

Wow. Okay, keep going.

And last but not least, we have

my old Christmas tree
tres leches cake.

Tres leches?

-Did you just say tres leches?
-I did.

And you're gonna use real milks?

Yes, I'm using real milks.

Wow, I find that
just fascinating

because your bakery back in LA,
you didn't use one real milk,

let alone three with real cream.

That was my big-city bakery.

Mom wants to have a comfort menu

with things that we used
to make together growing up,

so that's what I'm giving her.

And what inspired the change
back in LA?

[sighs] I don't know, um,
chefs I used to work for,

trends that were hot
at the time.

People's waistlines?

I mean, it's LA.
You know how it is down there.

People like to eat
healthy and clean.

I thought I was making
what would sell.

Yeah, no, I totally get it,
but, I mean,

your red-velvet pie
with the cream-cheese custard

is a far cry from your vegan,
low-sugar, red-velvet macaroons.

But have you ever thought about,
you know, marrying the two,

sort of just
meeting in the middle?

Nope. Maybe I should.

I did have more fun
making this menu

than anything I've made before.

Yeah, and I think
that when people try your food,

it'll shine through the menu.

Some people like my bakery.

But you just weren't
one of them.

I thought I was making
what the people would like.

What about what you like? Hm?

[instrumental music]

I'm still figuring that out.

[chuckles]
It's so much bigger than...

[indistinct chatter]

You're back!

Pepper, what are you doing here?

Oh, my plans to go
to Connecticut fell through.

Mom and dad went to Tulum.

I didn't wanna be someplace warm
for Christmas,

and since LA is warm,
I took a lift here.

Uh, Oh, I-I see you've met,
uh, Ms. Byrde.

Uh, Josie, uh,
you remember Pepper.

She is my managing editor
at The Beatdown.

Yes. Hello again.

-Welcome to our B&B.
-Thank you.

So-so are-are you staying?

I am. Exciting, right?

Mum, I thought the,
all the rooms were booked up

until the thing when the people
come on Wednesday.

Oh, the Adlers are leaving
this afternoon,

so I can actually offer her
a room with a view.

And I hear later tonight
is the annual

cookie Christmas bake-off.

Uh, it's just
a little family tradition.

Well, I don't know about you,
but I, for one,

live for a good bake-off.

Well, then you're in
for a treat.

Oh. Pun intended.

You're so funny. I love it.

[instrumental music]

You ready?

And go.

[upbeat music]

-Wow.
-Right?

This casserole sandwich
is really good.

Yeah, I had this for dinner
last night.

And it tastes even better today,

just like I said.

It's actually kind of surprising

considering how not good
the food was

at the Byrde's Bakery.

You know, Pepper, uh,
don't you think our critique

was a little bit harsh, you
know? "More trite than taste."

-I mean...
-Tanner, hardly.

You're always totally fair
with your critiques.

Yes, but those weren't exactly
my words.

And from what I could remember,
they were yours.

You know,
sometimes you like to add

a little bit of spice
to my work.

-Am I right?
-Yeah, 'cause spice sells.

And I was only saying
what you couldn't.

Okay, but there's one thing
that I know for sure.

That red-velvet pie has just
enough spice for everyone.

And I'm excited to try
the Christmas cuisine.

May the best woman win.

-[glasses clinking]
-[oven beeping]

I'm just glad
that I can make it here

to celebrate the spirit
of the season with you.

Okay, so who is ready
for the bake-off?

Ooh.

Ooh. We are!

Wow. They look delicious.

Okay. Whose is whose?

Pepper, we can't tell you that.

It's a competition.

But I can tell you
that in the p...

In the past, we have both won.

Okay. Well, the,
who should go first?

I'll go,
and I bet I can tell you

whose is whose
after the first bite.

But you won't, since it won't be
fair to the other contestants.

All right. Here we go.

[instrumental music]

Mm. Sweet, but not too sweet.

[clears throat]

Mm. Yummy.

Fluffy. Tough choice.

Uh, well, Pepper, why don't
you go and then I'll go?

Okay. I'm gonna try
the snowman first.

[instrumental music]

[Pepper] Good. It's a bit rich.

This is just delish.

I'm Team Gingerbread
all the way.

Ah, well, I guess I'll go.

Let's see. Team Gingerbread.
Very festive. That's...

Just a little taste. Mm.

White-chocolate glaze
on the top.

-Very nice.
-Nice and buttery. Creamy.

Let's see, um, tryin'
a snowman here. Let's see.

Hm. Nice and buttery.

Fluffy. It's pretty good.

Hm. Tough choice.
What say you, good sir?

I think I'm gonna go
with Team Snowman.

Hm.

Well, I'd have to say that, uh,
I'm Team Snowman as well.

-Frosty for the win.
-Oh.

I finally beat you again.

Again?
When was the last time you won?

-I was 12.
-Oh.

[laughing]

Well, congratulations.

[laughs]

So how's LA? Mom says
the restaurant's doing well.

Yeah. It is, actually.

The food is interesting

and my business partner
is great.

She, she really knows
how to keep

the dining culture
thriving there in a way

that I was never really
able to do on my own.

That's so great.
I'm really happy for you, Jos.

Thanks.

So, uh, you seeing anybody?

Nope, actually, um,

I kinda took myself
off the market

after I broke up with Brett.

Yeah, I, uh, I never really
liked that guy anyway.

You never met him.

I heard enough about him
from your mom.

And I know your dad
wasn't very fond of him,

so he mustn't have been
that great.

Looking back, maybe he wasn't.

He wasn't a bad guy, he just,
um, wasn't the right one.

[instrumental music]

I'm glad my mom has you here
to help take care of this place.

You're one of the few people
I trust

to actually
help take care of her.

Well, you know, she actually
pretty much raised me

since high school, too,
you know?

I mean, I was here
almost every day.

Yeah. You were.

[laughing]

Yeah. Those were great times.

Taking your dad's boat
out to the lake,

doin' flip dives off the dock.

[chuckles]

We had fun.

It has been a while. Maybe
I'll come back this summer.

[laughs] Yeah, you better. See
if you still got that flip dive.

[chuckles] Like a swan.

[instrumental music]

-Hey.
-Oh, hey there.

What are you doing out here
in the cold?

Well, it's not that bad.
It's actually kinda nice.

I mean, besides,
I went to college in Chicago,

and this kinda feels like
summer weather.

And you can't really beat
that view, can you?

Yeah. It's a pretty great view,
isn't it?

Yeah. So this where you grew up?

Yeah. My parents bought
this place when I was a kid.

Before that we lived
on the other side of the lake.

My dad actually proposed to
my mom right here on the water.

Took a bunch of red roses

and spread them out
all around them.

That's amazing. Props to him.

-What you working on?
-Oh, uh, it's nothing.

It's just my book.

I didn't know you wrote books.

[chuckles] Yeah, I mean, i-it's
been five years in the making,

so I wouldn't exactly
call myself

an accomplished writer
quite yet.

-But, um, yeah.
-What's it about?

Um, well, it's called
Cooked For Culture.

And basically
it's an insider's view

of large cities across the US
and how cuisine shapes them.

So anything
from a small dinner menu

to, you know,
big-city nightlife.

It sounds intriguing.

You know, you should check out

some of LA's
less upscale restaurants.

There is this one Mexican dive
in mid-Wilshire.

The food there is so good.

I, uh, apprenticed there
for, like, a year.

It's actually what inspired
my tres leches cake.

Hm. Mid-Wilshire.
Remember that one.

So why is this
five years in the making?

Uh, well, I mean, partly because

dining and trending culture
keeps changing and, you know...

Yeah, but if you wait
for the trends to stop changing,

then you'll never finish.

-Mm-hmm.
-It's why it's called trending.

Touche.

Okay, so trending and what else?

What was the other reason?

Well, uh, partly,

I'm a little worried that

not everybody's gonna wanna read

what a foodie food critic
has to say.

You know, when I was a kid, my
mom was actually an accountant.

She liked to cook,
but she didn't

have that confidence
that she does now.

It's my dad
that actually pushed her

into pursuing it.

I remember, he'd be like, "Shan,
you, you keep using this recipe,

but then
you keep complaining about

what's wrong about the recipe.

Unless you get in the kitchen
and you work through it

and you figure out
how to fix it yourself,

then the recipe's
never gonna evolve.

So maybe you'll never know
unless you try.

Well, we can't all be
fearless entrepreneurs like you,

Ms. Josie Byrde.

Yeah.

My fearlessness landed me
with a failed bakery,

so...

Actually, forget everything
that I just said.

[chuckling]

Yeah, but, you know, I bet
your dad's pretty proud of you

for all you've accomplished.

Yeah, he was my biggest fan.

He died a few years ago.

Oh, I'm really sorry
to hear that, Josie.

Thank you.

He got to see his dream
lived out.

He's wanted to buy this place
ever since I was a baby.

The previous owners,
they used to throw

these huge Christmas Eve feasts.

You know, they would have
tons of different chefs,

all sorts of different cuisines.

It was awesome.

I think that's probably
what inspired my mom

to really, you know, try

to make it into something
that she wanted to do.

Well, I think it's what inspired
both of you, kind of, isn't it?

Hm.

When their kids grew up
and moved out,

that's when they decided
to sell the place to my parents.

It was my dad's idea
to turn it into a B&B.

Really?

He promised them that we would

try to keep up the

Christmas Eve feast tradition

as long as we could.

Hm, and now it's not just going
to be for holiday feasts,

it's gonna be a full bistro
year-round.

It's crazy, right?

Man, it's so funny
how things happen

when you think about it.

Yeah, well,
sometimes it takes time

to find the right ingredients
for the perfect dish.

Hm.

I will let you get back
to writing.

I was just headed down
to the greenhouse

to get some vegetables.

Uh, well, you know what?

Actually, I've hit my quota

for the day. Two pages.

Uh, do you want some help?

-Sure.
-Great.

-[Josie] Wow.
-Yeah, it's...

It's kind of... Yeah, whatever.

Well, it's good to be down here.

-Right? Yeah.
-Like...

You know? But it's not like...

But it's kind of cool, yeah.

[laughing]

Uh, wow.

And it's all decked out
for the holidays.

-[giggles]
-It's a cute effect.

Yeah, mom turned the greenhouse
into a hand-me-down house

for all of the holiday
decorations.

Every time she buys something
new in the bed & breakfast,

the old stuff retires out here.

Hm. I like it.

It's just missing
a Christmas tree.

Oh, please.
Don't give her any ideas.

I'll come here next year
and there'll be scotch pine

growing in the south side.

So what are we picking for?

[Josie] Well, I'm gonna make
a couple of quiche

for breakfast in the morning.

Ah. What is your quiche niche?

It's a Christmas quiche.

So I'll probably do
traditional holiday fair.

Bell peppers,
spinach, little gruyere.

Bell peppers. Incoming!

Oh.

[Tanner laughing]

Hey, what did you do that for?

What's wrong with my pepper?

Uh, well, that's a green pepper.

I'm only gonna put red peppers
in my quiche.

-Spinach will be my green.
-Ah.

So you can't just throw
a green pepper in there?

Well, a green pepper is actually
just a young red pepper,

hasn't reached
its maximum flavor potential.

Well, some people may say,
like, a successful food critic,

that if you picked
the right green pepper,

it has just as much flavor
as a red one.

Well, mm,

while some food critic
might say that,

a certain successful chef
might argue

that a green pepper's bitterness
will overpower the taste

of an already powerful quiche.

And a green pepper
with its seeds

and insides ripped out of it

is much less bitter
than one that's intact.

And that green pepper
still has no place

in my holiday quiche.

Tell the gruyere
you want it there

and see what the gruyere
says back to you.

[chuckles]

Aha.

See?

Perfect red pepper.

Wow. Score!

[giggles]

[instrumental music]

[humming]

Uh. Okay.
Oven's all yours, sweetie.

Thank you.

All right,
our bedrooms are ready

for our celebrity guests
tomorrow.

Wonderful. Thank you.

You betcha.
What else do you need?

Mm. Can you get some
gift-wrapping out of the attic?

We have to do
some gift-wrapping.

I'm gonna check
on Pepper and Tanner

and then I'll meet you
in the den.

You got it.

Wow. Looks great, Jos.

Thank you! [humming]

What's with
all the giddy humming?

Can't a girl like holiday music?

Not if she's my daughter.

She's a 100 percent focused
on food,

unless she's focused on
something else or someone else.

Come on. Who is it? It's gotta
be Nolan or Tanner. Spill.

The only thing I'm gonna spill
is this quiche mix

if you don't move
and let me put it in the oven.

Okay.

[instrumental music]

Corner pocket.

-Really?
-Ha-ha-ha.

Hey, can I offer you guys
something to drink?

-Oh.
-I've got some hot apple cider.

Yeah, sure,
I'd love some hot apple cider.

Here you go. Careful.
It's really hot.

-Hm.
-So how's Josie doing up there?

Oh, she is cooking up
a snowstorm.

-[chuckles]
-Hm.

-Oh, that is good.
-Very, very yummy. Thank you.

You're welcome.

Okay, mister.

You and I need to decide
what we wanna do for New Year's.

We have been invited
to eight different restaurants

with pre-fixed menus,
and I'm thinking

maybe peruse the menus,
plan on hitting at least three.

Um, well,
actually, I was thinking

of working on my book
for a little bit this afternoon.

Fine.

I, um, guess I'll go
look at the menus by myself.

So, you guys a thing?

-Oh, Pepper and I?
-Mm-hmm.

No. We're just,
we're just colleagues.

-Does she know that?
-Yeah, I mean...

You know,
Pepper's a strong-willed woman,

and she gets what she wants
most of the time.

And you're the one thing
she can't get. Right?

[chuckles] Pepper's just,
she's not really my type.

Really? She's so beautiful.

Yeah, she is.
but I guess I like someone

who's a little more unassuming.

What do you mean by that?

Pepper's like a,

she's a really rich flan.

You know, what you see
is exactly what you get.

And, uh, well, I'm more
of a creme brulee kind of guy.

So you mean, a little crunchy
on the outside,

but still soft and sweet
on the inside?

Precisely.

I know someone just like that.

She's upstairs in the kitchen
and I think she needs some help.

Hm.

[instrumental music]

That looks like
it's about finished.

Oh, Tanner, you scared me.

Oh, you scare easy.
It's good to know.

Do not try that again.

Whoa, whoa, whoa, I come here
in peace and holiday prosperity.

I promise.

Mm. Ah. You were right.
It is good.

That piece fell on the floor.

Five-second rule?

It was a strong
ten-second casualty

in my food-to-floor statistics.

Okay.

It's a perfectly even bake,
but it's not yet finished.

What? You know that
just from the smell?

Tsk. And I know
my mother's oven.

Did you need something?

I just came up here to see
if you could use any help.

Oh. You help me...

-You cook?
-Hey.

I could be a good sous-chef.

I can be the little elf helper
to your Mrs. Claus.

[laughs] Well, thank you.
That's, that's very sweet.

But, uh,
you kinda missed the mark,

'cause once that's done,
I'm done.

Well, what are you gonna do
until then?

Um, I don't know. Why?

You play pool?

-I'm okay.
-Perfect.

Play you for a chance to reveal

the secret ingredient
in your whipped cream?

Come on.

Wow.

Now when I win, what do I get?

-What do you want?
-Mm. I don't know.

Maybe a special thanks in your
new book, if you ever finish.

[scoffs] How about a mention
in my book?

Mm. Better be
a positive one.

-Oh.
-[chuckles]

-[gasps]
-Do you smell that?

The quiche.

You're always so much better
than me at this.

[Josie squeals]

Did you hear that squeal?

Probably a raccoon.

-Oh.
-Uh, no... Your hand!

Oh. Thank you.

-It's burnt.
-Sorry.

Mm. No. It's my fault.

I should have beat you faster.

-[scoffs]
-[laughs]

-Well, now what?
-Now we make a new quiche.

-We?
-Yeah.

Come on, pool shark, let's go.

[laughs]

[rattling]

Hello?

[rattling]

-[gasps]
-[raccoon growls]

Hey. What about...

Oh. Nice, you're learning.

I just need to get
some strawberries

for my tres leches cake topping.

Ooh, have you ever tried one of
these fresh out of the ground?

They are so sweet.

You wanna try one?

Tanner?

I told you,
do not sneak up on me.

[gasps]
Jeez.

-[laughs]
-Oh.

Oh. Santa scare you there, bud?

Oh, no, no, no. No, no. Ah.
You're gonna need to erase that.

Oh, I'm sorry. I told you
not to sneak up on me.

Catching this on video is like
a Christmas wish come true.

Stop.

Well, you, uh,
smell really nice.

What do I smell like?

Well, like brown sugar
and cinnamon spice.

Mm. And everything nice?

That's a little bit
of a stretch.

[chuckles]

-[sprinklers spraying]
-Ah.

[screaming]

Okay, sous-chef, start chopping.

Okay.

[instrumental music]

Oh, no, no, no, no, sous-chef.

We still have a ton of desserts
to make and a cake to bake.

-Desserts?
-Yeah. Desserts, for tomorrow.

The red-velvet pie has to come
fresh from the fridge.

And as you know,
the three milks in tres leches

have to soak overnight.

♪ La-la la-la la-la-la

♪ La-la la-la la-la-la ♪

♪ All the stockings
you will find ♪

♪ Hanging in a row ♪

♪ Mine will be the shortest one
you'll be sure to know ♪

♪ La-la la-la la-la-la

♪ La-la la-la la-la-la ♪

Oh, it's done?

Even better than the first one.

Hm.

There you are.

-Uh, yeah.
-Uh, what are you guys doing?

I, uh, I, I have helped Josie,
uh, burn a quiche,

and so now I'm helping her,
um, not burn the next one.

And why are you guys
doing it in robes?

We got sprinkled on.

Uh, the, the sprinklers
in the greenhouse turned on us.

They, I mean,
they turned on, on us.

[laughing]

Anyway, um, are there,
like, raccoons up here?

Something in a mask was staring
at me from my bedroom window.

Yeah. We do.
We have lots of raccoons.

Little masked
nosy little critters.

Like to rummage through
our trash, too.

Gross. Can you please make sure
it's gone?

Yeah, I'll, uh,
I'll go take a look.

[Pepper] Thank you.

[chuckles]

[instrumental music]

Oh.

-Mm...
-Beautiful day.

Beautiful.

-Marla!
-Iris.

OMG! Look at you!

-Mwah. Mwah.
-It's been forever.

-Mm.
-Oh.

-Smells delicious.
-[chuckles]

-[Marla] Ooh-whee.
-Oh.

[laughter]

-Thank you.
-Ooh.

Oh, my...

Hello and welcome.
I'm Shannon Byrde.

And, and I see
you've already met Nolan.

Good morning. Thank you so much
for having us.

Oh, my gosh.
The pleasure is all ours, Iris.

-Marla, good to see you again.
-Good to see you, too, Josie.

And so nice to meet you,
Shannon.

It's really nice to meet you,
too.

I'm sorry
your husband couldn't make it.

Oh, he actually had to stay
in LA, he has a deadline

for a holiday article himself
tomorrow, so...

That's too bad,
but thank you so much

for making the effort
to come all the way up here.

And I have to tell you,
I adore your podcast.

Oh, thank you,
it is the only place

that I can be
a completely unfiltered foodie.

[laughs]

And Iris Davenport.

Uh, this is incredible.
I... Your...

Your show is like
my, my everything,

especially
the home-and-garden segments.

I mean, I-I literally
have stolen ideas

from your onsite kitchen
for my own. I...

Thank you! Oh, you know...

I'm gonna have to borrow
some amazing ideas

from this bed and breakfast
for my set, too.

This place is darlin'.
Right, Marla?

-Oh, yeah.
-Oh, my goodness. Oh.

-This is Stu, my assistant.
-Hello.

And full-time photographer.
Chick-chick.

He'll be happy to take all your
photos for all your spreads,

for your menus, articles,
whatever you may need,

just so long as I can use them

for my online Christmas spread
this week.

Sure. Sure. Nice to meet you.

-Oh, nice to meet you.
-Thank you.

And I'm sure you guys all know
Tanner and Pepper.

Oh, yes.
Tanner and I go way back.

We've disagreed quite
a few times on our critiques

of new establishments.

But we have agreed
on so many more.

Okay, so what's on the agenda
for today?

Right. Well, food, food
and more food.

So I hope
you brought your appetites.

-Yeah.
-I am so excited.

And I cannot wait to eat
all of the things.

Oh, same here. I have my pen
and paper ready to review.

But I only need one hand to eat,
so let's do this.

[exhales sharply]

[indistinct chatter]

Mm. That candied bacon.

Is that brown sugar with maple

or, you know, is it...

Mm. Maybe. That's a secret, too.

Well, uh, even though I'm kosher

and I can't actually eat
the bacon, it's pretty obvious.

-A nose, nose, Tanner.
-So is it your first time here?

Ah.

Hey, guys, uh, Stu wanted
to take some photos.

-How are we looking?
-Uh, yeah.

-It's all yours.
-[Stu] Awesome. Thank you.

-Food looks delicious.
-[Shannon] Hope you're hungry.

Oh, I can eat all day,
every day,

especially if it's tacos.

Oh. Uh, Pepper loves tacos.

They're, they're actually
her favorite.

Oh, uh, wow.
Uh, that-that's amazing.

Thank you
for that little tidbit.

Yeah.

-Ooh. Shannon.
-Oh.

This looks incredible!

Let's just hope Mr. Stu here
got all his photos

'cause there's not gonna be
a shred of evidence

left here today.

Well, let's hope not.

Breakfast is served.

[instrumental music]

Mm. Thank you.

[music continues]

[indistinct chatter]

[sighs] Do you guys really think
they enjoyed the food?

I mean, Marla didn't smile once.

She-she'd just, like, take
a bite and write something down.

Shannon, of course, they did.
The food is amazing.

Yeah. He's right, mom.
It was a total success.

-Really?
-Yeah.

-Mm-hmm.
-But it's not over yet.

We only have four hours

to prep for lunch, so...

[instrumental music]

[camera clicking]

Okay, Pepper, what's going on?

Why couldn't we talk
up at the house?

What's going on
between you and Josie, huh?

[scoffs]
Me and Josie? Nothing.

Tanner, don't lie to me.

It's clear that you're flirting
with her. Just admit it.

Pepper, I know that we went out

on a couple of dates
back in the day,

but we both agreed
that on-the-job dating

just wasn't for us.

What are you even talking about?

I'm simply saying
that my personal life

is none of your business.

-Okay?
-This is not about you and me.

This is about you
and her cooking.

You have a Christmas column
to do, and it needs to sizzle.

It's not going to if you write
some heartfelt critique

'cause you have
some silly crush.

Mm-hmm, and I am going to write
a fair and honest critique

like I always do. There's
no conflict of interest here.

Tanner, really?
You've got to be kidding.

-Of course there is.
-The food is good.

I mean, there's no need for us--

Just think about this
for a second.

You write a mediocre review
at her bakery,

then you give her mom and her

a glowing review
for their new menu

at the same time
that you fall for her?

Tanner,
that's a conflict of interest.

We must remain objective.
Think about your career, okay?

[instrumental music]

[sighs]

Hm. Mm. Mother. Oh, my gosh.

You've outdone yourself.
It's never tasted better.

I think it's better
than dad's chili.

-What? No way.
-It's a tight race.

Uh, well, I gotta give credit

to the butcher
down at the Big Bear Bakery.

That's where I got the ham.

Well, it's a mighty fine ham,
ma'am.

[chuckles]

[laughing]

Nolan, have you seen Josie?

Because I would really like
for her to see

how this young lady
is showering me with praise.

Yeah, you have been pretty
chipper the last couple of days.

What gives?

Nothing. I'm...
It's, it's a good day.

I'm just happy
to be home for the holidays.

-Hm.
-I'll be right back, guys.

He's gonna find out
about your little crush.

[scoffs]

...five, six...

-Hey.
-Hey.

-You all right?
-Yeah. No, I'm good.

-Okay.
-Here. Let me give you a hand.

Psst, you-you tell me
what you and Marla

were whispering about
at breakfast,

and I'll make you
one of my famous pies

to take home to your parents
for Christmas.

Well, it was a debate
over the candied bacon.

She was convinced
that it was a maple sugar glaze,

but I know
there's more to it than that.

Ah, well, a chef never reveals

her best-kept
holiday secret ingredients.

Ah, and a good critic
always figures it out

before the final act.

[laughs]

If you figure out
the secret ingredient in either,

I'll make you free desserts
for a whole year.

Huh, are we talking
Byrde's Bistro desserts

or are we talking
Byrde's Bakery's?

[laughs]
Ouch.

[chuckles]

[instrumental music]

[instrumental music]

I think
I wanna get married here.

During the summertime,
of course, not now.

Well, shouldn't your, uh, fiance
have a say in that?

Once he tries the food,
he won't be able to say no.

Wait, I didn't know
that you were engaged.

-[Iris] Girl, I'm not.
-[laughing]

But, you know,
love is out there.

Well, this is a great place
to get married.

I was even thinking of having
Josie and Shannon on my show.

Mother and daughter chef.
My audience would eat that up.

How darlin' is that?
Stu, what do you think?

Uh...

Oh, I think I'm getting
really hungry right now.

Ooh-whee!
This looks incredible!

Now, what is that,
like a, like a cranberry sauce?

That is my cranberry caramelized
onion jam.

-With a hint of pepper.
-Hm.

[Shannon] It makes
our holiday ham sandwich pop.

[Iris] Oh. You had me
at holiday ham.

-[laughing]
-Yeah.

Who doesn't love
a bit of pepper?

[Marla] Uh, but what's this
here on the side?

That is our festive Christmas
cold cucumber and tomato salad.

-Ooh.
-Right?

See, not everything on the menu
is super heavy.

-And it's vegan.
-Wow! Whoo.

Getting your healthy greens
in here as well?

Yes. Bravo.

[Marla] Well, I do love
a good vegan dish,

but sadly I cannot partake

in this amazing-looking
maple-honey-glazed ham either.

Uh, that is why we made you
a special slab

of honey-maple-glazed duck.

Oh. Be still my heart.
I love you both.

All right. Dig in.

[instrumental music]

-Stu, you wanna..
-Yeah, sure.

I'm sorry for reaching.
Hey. Just a little...

-Oh.
-Yeah.

-Thanks.
-Yeah.

You're not hungry?

It's a little too, uh, sweet
for me.

-Oh. You don't have to do that.
-Oh, no, it's fine.

Uh, your mother's actually
having an intensive

cooking conversation with Marla

about vegan and kosher dishes,

uh, neither of which
sound appealing to me.

[laughs]

So, um, what are the rest
of your holiday plans?

Oh, yeah, um, I was gonna
drive late tomorrow night

to Orange County to spend
Christmas Eve with my parents

and then Christmas Day,
get some lunch.

But my parents aren't really
foodies like me, so...

Oh. Find that hard to believe.

Yeah, actually,
I never even really knew

what good food was growing up.

My mother
just wasn't really into cooking

and my dad had reflux issues,

so my mom just made everything

super plain and super boring.

And then neither of them
really wanted to go out to eat.

And so when I went to college
in Chicago,

I finally got to see
what a real restaurant was.

-I was in a whole new world.
-Wow.

Well, Chicago's a good place
to start.

It has great restaurants
and deep-dish pizza.

Yeah, my, uh, freshmen
15 pounds

actually was
from deep-dish pizza.

-Thank you very much.
-[laughing]

So you're gonna take off
in the morning, then?

Yeah, um, but when we're back
in the city,

I was, I was hoping
to see you again,

uh, if you, if you'd like.

Yeah. I think I would like that.

Uh, Josie, listen, um, there's
something I need to tell you.

-The review for your bistro--
-Oh, look.

I just want you to be fair.

And I know you love the food
and you like us,

but what's fair is fair.

I, um... Sorry, I didn't meant
to interrupt.

Nope, you're good.

-Did you, um--
-Nolan and I used to date.

In school.
It was a long time ago.

But, um, we're just friends now.

Yeah. No, I mean,
I totally get it.

Yeah.
He seems like a real nice guy.

He is. He's more like family.

Well, uh,
I think lunch was a hit.

Tanner, how did you fare?

Five stars, Mrs. Byrde.

Five stars. Call me Shannon.

I think it's time to start
the main event.

Hm.

Oh, I'll, uh, I'll be...
Shannon.

[instrumental music]

[grunts]

Let me guess.

Were you just, like, out here

waiting for me to get back?

Oh. How did you know?

Yeah, I was... That's exactly
what I was doing.

No, I'm just kidding.

I was looking at some photos

from breakfast and lunch.

Got some great ones of you.
You wanna see?

-Ah. Sure.
-Yeah?

Okay.

Well, that's a,
that's a good one of Iris.

She's so cute.

There you are.

Yeah. They're all right.

No, that's,
that's the money shot.

I'm telling you.
This is a money shot.

Here. I got another one.

[instrumental music]

Oh, beautiful.
That looks beautiful.

-You look dapper, Nolan.
-Thank you, Shannon.

The, uh, holiday sangria
is ready to go.

Excellent. So is this.

Um, can you temp this with foil
so we can go get ready?

Yeah. Sure.

[indistinct chatter]

-Hold up.
-Wow.

You chose the wrong career path.

America's next supermodel.

[laughing] You're too sweet.

-You look beautiful.
-You cleaned up well yourself.

-[Stu] Thank you.
-Oh, I love your dress!

We seriously have to go shopping
after this.

Do you do Rodeo
after Christmas sales?

It's the only time I do Rodeo.

Okay. Wow! We should be throwing
a gala tonight.

What are we gonna do if we get
food all over these clothes?

Oh, we'll just sh**t the photos
before. Not a problem.

[sighs]
Welcome, esteemed guests.

Please make your way
into the bistro dining room

and join us for our first
official Christmas cuisine.

-Mm, thank you.
-I'm excited.

-Thank you.
-Escort me.

[Josie] Here we have
our warm winter salad.

We have our sun-dried tomatoes,
peas and potatoes casserole.

And our vegan delight,
sweet-potato pot pie.

And while our menu
will change annually,

each holiday season
we will have one entree special

in addition to the dessert menu.

There will be a staple.

Our tasty turkey tenderloin

stuffed with sweetbread stuffing
and bone-marrow gravy.

-[Tanner] Wow.
-Okay. That sounds great.

I'll try not to salivate
while I take these photos.

Oh, uh, Nolan,
could you get the Sangria?

-Oh, I'll help.
-Oh, wait.

Before you go, I just wanna get
one group photo.

-[Shannon] Oh. Mm-hmm.
-Sounds good?

Okay. On the count of three.

-Uh, say cheesecake.
-Okay.

[Stu] One, two, three.

[all] Cheesecake.

-Okay, everyone.
-[glass clinking]

Sharing time.

We would like to know
the most memorable

Christmas cuisine story.

-Mm.
-Who'd like to go first?

-Anyone? No pressure.
-Josie, you go.

Mm.

[chuckles]
Thank you, mom.

[Josie] Um, I guess I have one
that takes place

right here at the B&B.

-Oh.
-So when I was a little girl...

Um, I was too young
to buy my parents gifts,

so I used to bake them things

and then, um,
I would wrap them up.

I think one year,
maybe I was nine,

and I made these
beautiful eggnog pudding cups

and I wrapped them up

and I gave them to my parents
on Christmas Eve.

And my dad was so excited he was
finally getting a gift from me

that he, he shook it very hard
just to see what was inside

and the pudding exploded
and went all over the foyer.

Oh.

She cried all night long.

All right, mother. You go.

-Ah. My turn.
-[Nolan] Yes.

Um, I think my favorite
Christmas cuisine story

is the first year that you could
help your dad in the kitchen.

And very much like her dad...

[laughing]

...she threw food everywhere

and the kitchen was such a mess.

And, actually,
if you all take a look

at the kitchen right now,

you'll see that things
haven't really changed much

all these years later,
but it's so delicious.

Mm-hmm. Yeah.

Okay, wait. I have one.

So, um, my parents
absolutely love Christmas,

it was their thing, so we would
do this big dinner every year

after our church
Christmas service,

where I would sing, of course.

[chuckles] And, uh,
there is this one Christmas

where there was this little kid

that found a wishbone
in his turkey.

He got so grossed out
that he just,

pop, threw that thing
right on my head.

-[laughing]
-No, you didn't.

I'm not kidding,
he literally hit me

as I was singing
in the parish hall.

[laughing]

-My only Christmas wishbone.
-Shut up, Stu.

Uh, what about you, Tanner?
Tanner, what about you?

You must have some interesting
Christmas cuisine stories

with all of your travels, right?

[chuckles] Uh...

-[Nolan] Spill it.
-Go on.

Uh, no, honestly. Not really.

Um, most of my Christmases now

are spent with my parents
in the OC

at some
fancy seafood restaurants

'cause it's the only time I can
actually get them to go out.

Um, um, but honestly, uh,

I think that, uh, this Christmas
will be the one to beat.

Just being here with, uh,
with you guys.

-Cheers.
-[Stu] Cheers to that.

[chuckles]

[Marla] A-and what about you?
Pepper, do you have a story?

Um...

You know what, I'm sorry,
I think I'm gonna have to pass.

I'm not feeling too well.

I think I had too much to eat
earlier.

What are you talking about?

Sweetie, you barely
touched your lunch.

Yeah, I went for a jog

and I don't, I don't think
it's sitting well.

-Um, if you would all excuse me.
-Of course.

Well, all right,
then I guess I'll go.

Have I shared my favorite

Hanukkah cuisine story
with you all?

[Stu] Yes, you have.
[Marla] Well...

-I'm gonna tell you again.
-[laughing]

[instrumental music]

So what do you think?
How's it going?

Mom, I think this bistro's
gonna be a huge hit.

-Really?
-You heard Iris.

She wants to invite us
onto her show.

You know millions of people
watch her show every morning.

-Oh, my God!
-Oh, my God.

I'm so, uh, uh, thankful.

So thankful for
a wonderful daughter like you.

I love you, mama.

Now they just have to fall
in love with our desserts.

Oh. Okay.

Mum, my whipped cream
is missing.

-Did you do something with it?
-No.

Mum, it's not here.

I need it for the pie
and the cake, it's imperative.

Also, the strawberries are gone!

Sweetie, calm down,
I-I've got another carton

of strawberries, and-and
we'll just whip more cream.

No, we, we can't whip up
more cream, mum. I...

I wasn't anticipating
extra guests

and I, I didn't bring any more

of the Mexican vanilla bean
from LA. I...

-It's the most important part.
-Okay.

Well, we'll-we'll fix it.
We'll figure this out.

No, it's useless.

How's this happening?

Whipped cream in a can?

[instrumental music]

Hey. We're about to have
some dessert.

Uh, you wanna come join us?

I'm not hungry.

Pepper, uh, listen.

I'll write
a fair and honest critique

that will make everyone happy,
all right?

Including you.

And just remember
that I have final edit.

I have to be fair to our readers

when there's
a conflict of interest.

Fine. I won't review the cuisine
here at all.

You promised me a holiday
critique that would sizzle.

If you can't deliver, trust me,

I tried all the food as well,
I will.

[Tanner] So what, hm, you're
just gonna lie about the food,

and skirt over the fact that
it's surprisingly quite good?

No, no,
I'll tell everyone the truth,

that the tasty comfort menu here
is neither healthy nor friendly

to those with dietary needs.

[door opens]

Wow, is that really
what you think?

-Was this you?
-[scoffs]

Well, you didn't seem to mind
our tasty comfort menu

when you ate all
of my homemade whipped cream.

You've ruined
my entire dessert menu.

-Josie, we can explain--
-And what?

You, you were just gonna give us
a bad review

before even trying
the food here?

-No, Josie, that's not what--
-Tanner, stop.

Look, I don't know what
either of you were planning,

but I should have trusted my gut
from the beginning.

You weren't invited here
to critique my mom's bistro,

so I would appreciate it
if you kept our names

out of your publication
entirely.

Josie, please. Let me explain.
I can...

I forgot, we-we do actually have

two new arrivals coming
in the morning and, um,

Marla and Iris have decided
to stay through Christmas Eve,

so if you could just, um,

check out by 11:00, pl-please.

I'm sorry
about the whipped cream.

Wow. I had no idea
she would take it that hard.

-It's just one online review.
-Yeah, Pepper.

Because you don't think
about anyone except for you.

When we get back to work,
things are gonna change. Okay?

I'm done.

Thank you.

-Are they coming?
-No.

It's just us, I'm afraid.

Uh, is this, uh, whipped cream
from a can?

Actually, it is.

We had an incident

and my homemade
vanilla-bean whipped cream

won't be making an appearance
this Christmas.

[Iris] That's okay, dear.

Sometimes we just have to,
mm, improvise.

-[Iris] Right?
-Thanks.

[Marla] Uh, well, um,

the snickerdoodle with pralines
and cream looks beautiful,

uh, but it's hard to critique
a dessert

that's not really there,
you know?

Of course, Marla,
we understand.

Mm.

-Mm-hmm.
-Mm.

-This is actually quite good.
-Wow.

[Stu] This is really,
really fantastic.

[Iris] Yeah.

I really hate to say this,

but despite
the store-bought cream,

I can still totally see
the potential

in both of these desserts.

You two will have a hit bistro
on your hands.

-Seriously?
-[Marla] Absolutely.

I can't wait to come back
next year to try the real deal.

Oh. Seriously,
this is to die for.

-Congratulations.
-Mm.

[Stu] Can we have seconds?

[exhales]

[instrumental music]

What have I done?

[sighs]

Girl, it's nothin'
you can't fix.

It's Christmas time. Remember?

[chuckles]

[instrumental music]

[laptop keys clacking]

Good morning.

Have you seen Josie by chance?

Pepper...

Josie told me what happened.

I understand
that you have a job to do,

but leave Josie's name
out of it.

Shannon, I am sorry.

You have been so sweet
to let us stay here.

There won't be a bad review.

Your food is good.
Great, really.

It's me who needs a bad review.

Anyways,
I'm gonna go talk to her

before I leave,
if that's all right with you.

She's around the corner.

Thank you.

Josie, hi.

Can we talk for a sec?

Where do I start? Um...

I want to say I'm sorry.

I came here with this whole idea
in my head

of having a romantic,
cozy Christmas with Tanner,

and I got here and I realized

he was already having one
with you.

[sighs] I'm used
to getting my way.

I was a brat and I lashed out,
and that was wrong.

Just know that it is my fault.

Tanner did not wanna write
a bad review

for your bistro, seriously.

Tanner wrote and approved
that first review, didn't he?

So how do I know
he would've done differently?

I don't really know,
but it's Christmas.

Time to start believing
we can be better,

do better, right?

He's a good guy, Josie.

Don't throw away
what you guys have started

based on one mistake he made
when he barely knew you.

If you do, down the road
you may realize

this one's on you.

[exhales sharply]

[instrumental music]

Thank you.

[Stu] Hey.

Were you just, uh,

out here waiting for me
to come back or...

-[laughing]
-What?

Yeah, I'm actually
trying to call a car.

But I'm not having any luck.

Guess since it's Christmas Eve.

Oh, well, uh, I'm actually

headed back to, uh, LA
if you need a ride.

You're not staying
for the eating,

singing and Secret Santa?

Nah, I don't like the food
too much.

And just Iris is staying,

and Marla's husband's
coming back out.

And I got a bunch of neighbors

waiting for me for a cookout
down the hill, so, uh...

And a ton of photos
to go through.

Well, if you're sure
you don't mind...

And if you join me
for Christmas?

Absolutely not.
Hey, why don't I get your bags?

How about we see
how the drive goes?

Ah. Drive first.
Ah, okay, well, what?

You got, you got something,
uh, better to do for Christmas?

-Actually, no, I don't.
-Ah, hop on in, my lady.

-Morning.
-Morning.

Hey, uh...

That guy is not too smart
walking away from you, you know?

Oh, uh, I'm not really sure
I gave him much of a choice.

But thank you for saying that.

Nolan, you-you really are, uh--

We're family.
That's what we are.

I just,
I want you to be happy, Josie.

I want that for you, too.

-Merry Christmas.
-Merry Christmas.

-[laughing]
-Yeah. Come here.

-Mm.
-[car door shuts]

-[car honks]
-Oh.

That must be Marla's husband.

Oh, I hope he's hungry,
because our menu

is up and running!

[chuckles]

-Hey.
-Hey.

I just got some of these
from the, from the greenhouse.

Um, Nolan said
he'd serve breakfast.

-You ready?
-Yeah.

Always ready to say
Merry Christmas to dad.

[instrumental music]

It's so funny, I can't picture

dad doing this
for your proposal.

I just never took him
as a romantic.

-[laughing]
-Sweet, yes. But romantic?

Well, your dad
was what I would call

a selective romantic.

I mean, sure, he would,
he would pick the moments

to do something cheesy,
like, propose with roses,

but...

it was the little
invisible things

that made me say yes.

Invisible things?

Yeah, like...

Like, this inn.

You know, I, I was so worried
we couldn't afford it,

so he did a ten-year projection
to show me that we could.

Or something as simple

as just knowing
I was having a bad day

and getting in the kitchen
and starting dinner

before I-I even had a chance.

Like,
when your grandmother died,

I was such a wreck.

And he just did everything.

You know, everything,
the-the funeral and the flowers

and calling people

before I could even
get out of bed.

He was listening even when
I didn't know he was listening.

Yeah.
I think I know what you mean.

This food critic,

are you starting to think
he was something special?

I don't know, mom.

I guess I was sort of hoping
that he would be.

Well, if he is...

he'll realize not to let
something special get away.

-Ah.
-Oh.

I'm kinda surprised you didn't
go back with Stu, to be honest.

I thought you'd have
some big, fancy holiday party

or family gala to attend to.

Nope.

I mean, my parents
are on a mission in Mexico,

and, of course, there's a bunch
of Hollywood parties, right?

But I don't know,
I'm kind of loving

this cozy Christmas
here at home.

You know what'll make it
even better?

What?

If you would sing for me,
please.

-Marla!
-You know you want to.

-Marla!
-Come on.

Okay, fine.

You don't have to ask me twice.
Let's go.

Okay.

Is, is that...

It's dad's famous white chili.

-Wow.
-[chuckles]

And dinner is served.

-Ah, sh**t.
-Whoo!

[laughing]

[Marla] Cheers to everybody.
[Iris] Yeah, yes.

-Well done.
-Absolutely delicious.

[indistinct chatter]

[laughing]

So I hear you might be
singing tonight.

Yeah, you know,
love is in the air

so maybe.

-[chuckles]
-Oh.

Josie, I think
you should check your phone.

Pepper sent you somethin'.
You're gonna wanna see this.

[instrumental music]

[Iris] After
all this yummy food,

this goes out
to the spirit of the season

and love
for each and every one of us.

[instrumental music]

♪ Dancin' around
the mistletoe ♪

♪ Making sure
that I don't miss ♪

♪ Waiting for you
underneath a chandelier ♪

♪ For your kiss

♪ Dancin' around
the mistletoe ♪

♪ People rockin' everywhere ♪

♪ Bells are ringing
angels singing ♪

♪ Love is in the air ♪

♪ Let's deck the halls ♪

♪ And mingle merrily ♪

♪ This is the season
to rock the night away ♪

♪ Dancin' around
the mistletoe ♪

♪ Baby don't you be shy

♪ Stay right here close to me

♪ And kiss me
through the night ♪

[music continues]

What are you doing here?

Well, um, I thought it might be
a little difficult

for you to pass out
the leftover cake and pie

without the proper
whipped cream,

so I, uh, I brought you this.

Brown sugar candy
from the local candy shop.

Yup.

[laughs]
It's a good palate,

but this is
the secret ingredient

to my candied bacon,
not my house whip.

Keep digging.

How did you...

This is my Mexican vanilla bean.

They only carry this
in one place.

-How did you find this?
-Yeah.

At the little dive
Mexican place on mid-Wilshire

that you told me about a couple
of days ago. I found it.

They were a little hesitant
to sell it to me,

but, uh, I got it for you.

Wow. This is, um...

Thank you.

I got you something, too.

-Wow.
-I know.

-Uh...
-For when you finish your book.

Wow. Josie,
you designed me a book cover.

This is amazing. Thank you.

Merry Christmas.

Merry Christmas.

And maybe with a little more
time spent with you,

you might even inspire me
to finish it.

That is,
if you'll ever forgive me.

Pepper sent me
your final review.

She said she's running it as is.

Yeah.

And the one secret ingredient
that each dish here shares,

fully responsible
for rounding out

their full-bodied flavor...

Mm-hmm.

...is simply love.

Mm.

[instrumental music]

[instrumental music]

♪ La-la la-la la-la-la
la-la la-la la-la-la ♪

♪ La-la-a la-la-la la-la-la ♪

♪ La-la-la la-la-la
la-la-la la-la-la ♪

♪ La-la-la la-la-la la-la-la ♪

♪ Jolly old Saint Nicholas
lean your ear this way ♪

♪ Don't you tell a single soul
what I'm gonna say ♪

♪ Christmas Eve
is coming soon ♪

♪ Now you dear old man ♪

♪ Whisper
what you'll bring to me ♪

♪ Tell me if you can ♪

♪ La-la-la la-la-la
la-la-la la-la-la ♪

♪ La-la la-la-la la-la-la ♪

♪ La-la-la la-la-la
la-la-la la-la-la ♪

♪ La-la la-la-la la-la-la ♪

♪ When the clock
is striking 12:00 ♪

♪ And I'm fast asleep ♪

♪ Down the chimney
broad and black ♪

♪ with your sack
you'll creep ♪

♪ All the stockings
you will find ♪

♪ Hanging in a row ♪

♪ Mine will be
the shortest one ♪

♪ You'll be sure to know

♪ La-la-la la-la-la
la-la-la la-la-la ♪

♪ La-la la-la-la la-la-la

♪ La-la-la la-la-la
la-la-la la-la-la ♪

♪ La-la la-la-la la-la-la ♪

♪ Ah-ah ah-ah

♪ Ah-ah ah-ah ♪