01x05 - Peter's Last Straw

[bunniefuu]

[Kathy Fang] Previously on

Chef Dynasty House of Fang.

[Lillian] We're already
at max capacity.

[Kathy] Fang has been growing
faster than I ever imagined.

New staff,

new off-site events...

I'm gonna be cooking
for Kristi Yamaguchi.

...new chef...

Krista!

[clapping]

[Kathy] And for the most part,
it's been a wild success.

This is the first time
I've ever done

a menu that's entirely
made of my own dishes.

But...

We're short one.

-Short of meatball?
-[Kathy] What the hell!

...there's still a few
hurdles left to jump over,

[loud bang]

[Kathy] ...my dad being
the biggest of them.

You don't like
the yogurt sauce? [laughs]

He still doesn't trust me.

I'm Kathy Fang.

I'm the chef and owner

of esteemed and hottest
Chinese restaurant

in San Francisco,

Fang.

In this city,

my father, Peter Fang,

is the godfather
of Chinese cuisine.

Dad came from Wolfgang Puck.

-That's pretty nice.
-[laughs]

[Kathy] He owns the famous

House of Nanking
just down the street.

[cheering]

[Kathy] While most kids
grew up playing games,

I spent my childhood
studying cooking

and learning the secrets
of his success.

Get ready for service.

Today I'm a chef that
takes a lot of risks

with my own dishes.

This is one of the new
dishes that we're trying out.

Just like my dad,

I wanna revolutionize
Chinese food,

and take our family
legacy to the next level.

I'm a two-time
Chopped champion.

I'm one of the country's
most sought-after chefs.

Only thing more fiery
than food, is my staff.

I can promise you one thing,

there is never a dull
moment at Fang.

♪ I'm a legend in the making ♪

[exhales] This is so nice.

I feel like Napa's pretty much

like the equivalent of,
like, The Hamptons.

If you do more
events like this,

I am all about it.

Lillian has gone
out of her way

to book a fabulous

and super chic off-site event.

We are going
to be doing a dinner

for the launch
of Festival Napa Valley.

You getting exposure to all
of these really cool wineries

and vineyard owners,
it's gonna be pretty epic.

This is the perfect chance

for me to expand my
brand into Wine Country

where fancy gourmands
travel from all over the world

to go wine and dine.

News of a superb event

will spread through
the grapevine,

and help bring business

not only in Wine Country,
but also in San Francisco.

-Chinese food's kind of
lacking in Napa, so...
-It totally is.

It's all contemporary
Californian, and it's like--

Yeah, I feel like this will be

the perfect event for me
to showcase my food.

[Lillian] We're here!

I wouldn't call myself
an expert in wine,

I am a wine enthusiast,

but these people are experts,

and so, there's no room
for mistake here.

[Lillian] This is
so beautiful.

[Kathy]
"Wine makes you happy."

Yes, indeed.

[Lillian] Wine makes
happy mommies.

-Yeah, definitely.
-[laughing]

Hey, Sienna, how are you?

[Sienna] Hey, it's so
good to see you!

-Hi, Sienna, very nice
to meet you.
-This is Chef Kathy Fang.

[Sienna] So nice to meet you.

[Lillian] So, Sienna does all
the artistic programming

for Festival Napa Valley.

-So, she's the one that
connected us to all of this.
-Nice.

-Excellent.
-We're so excited to have you.

Festival Napa Valley
is one of the most
well known

food and art event
in the Wine Country.

I'm very excited
for this event.

All sorts of important
people come to this.

I need to make sure that

Chef Kathy Fang
is on their radar.

Every July we run ten days

of over 40 events
in Napa Valley.

Sienna is the executive
of the art production team,

and is extremely connected

in the food and wine scene.

-Hello.
-Hi!

I am Erik Goodmanson,

the Director of Operations
here at Bouchaine Winery.

[Kathy] Oh,
pleased to meet you.

[Erik Goodmanson]
Thank you for coming
to Bouchaine.

So, what we have
for you to start...

Tell us what we have here.

...is our Vin Gris
of Pinot Noir

from fruit off
of our estate here.

-Oh, that smells so good.
-Cheers!

Thank you so much for coming.

For having us and we're very
excited for this event.

-[Erik chuckles]
Here we go!
-Great.

[Kathy] In the past,
my biggest problem

with off-site events
has been the kitchen.

I'm supposed to make
appetizers out of here?

There's no prep tables.
There's no refrigerators.

Gorg!

Okay, you guys were not
messing around with this
kitchen.

[Erik] No, it is um--

[Kathy] Hi, can I live
in this kitchen?

[group laughing]

[Erik] Yeah, we spent
a lot of time on getting
this right.

[Kathy] We have
a lovely grill.

I'm getting lots
of fun ideas now.

Ooh, lots of warming
ovens, too.

[Kathy] I am so happy.

So much better than
the last one Lillian
booked me.

-[Erik] Let's go taste
some more wine.
-[Kathy] Sure.

[Erik] Welcome to the terrace.

[Lillian] You ever get
sick of this view?

-[Erik] Uh, no!
-[Lillian laughs]

I am not a sommelier,

so, fingers crossed,
I can impress.

[Erik] Up next, we have our
Las Brisas Vineyard Riesling.

I actually think this would go
really well with with seafood,

and I can do this incredible

Asian Fritto Misto,

like, this bountiful spread.

-My mouth is watering.
-Yeah, that sounds amazing.

[laughing]

[Kathy] One of my
missions in executing

a flawless dinner
for this event

is to actually dispel
the stereotype

that Chinese food cannot
be paired with wine.

We don't see a lot of
Asian cuisine in our events.

If I can execute

the perfect dinner
paired with wine,

then all the major
vineyards and wineries

will talk about it
and say, "Oh, my God,

we had the most
incredible pairing

with Chinese food
from Chef Kathy Fang."

I will say that the audience

that will be
attending the event

is very high level
with their wines.

I obviously trust
you completely,

but if it's not right,

I am gonna hear about it
this summer at the festival.

-Oh, my gosh!
-Oh, wow! Okay.

Well, you have a lot
to think about as far as

the menu goes
for next weekend.

It's making me nervous.

-Right, I bet.
-Yes, I have a lot
of work to do.

This off-site event could get

a lot of buzz for Fang.

Nail it, and more
opportunities will come.

But if we blow it,

we could lose a huge
potential client base.

We're gonna have some
staffing issues.

All hands on deck meaning
Joshua's gonna gotta help...

-[Lillian] He has
to pour wine, too.
-[Kathy] ...Katie,

Christy, you said they have
to not only serve the wine,

they also serve the food,
and they have to bus tables.

And, we're gonna
have to bring 'em along.

I need a sous chef,
there's gonna be 24 guests.

I need Krista at
the Napa Valley event.

She has an eye for detail,

she knows how to make
things look pretty.

These people care about
not only how the food tastes,

but they also care
about beautiful plating.

Right now, we don't have
enough people to run both.

I mean, there's one
solution, although it's...

...I don't know if
it's the right solution.

I know my dad's
not gonna like it.

What?

There's a possibility where
we could close Fang

the day that we do the event.

My dad has never closed
the restaurant for anything.

It's hard for me to even
convince my dad

to close on Christmas Day
and Christmas Eve.

-Peter's gonna be so upset.
-I know.

We've never had
to do that, but...

Try to make it work.

Okay, uh, all right.

-All right.
-[Lillian] Hey, ladies.

We're gonna be calling
a quick team meeting
right now.

I have exciting news.

We have a super high-end event

happening in Napa this Friday.

-In Napa.
-We're getting out
of the restaurant.

[Kathy] The wine country.

We are so excited to go
to Wine Country.

I actually consider us
wine experts.

Drink all the wines.

Malbec, Pinot...

-She doesn't
discriminate in wine.
-Noir, Pinot Grigio.

Whatever's available.

Chardonnay.

-Box Wine.
-Box Wine.

That's where I started.

The clients for this,

super high-end, board members,

people who own
wineries and vineyards.

These people know about,

you know, exotic
ingredients and what not,

so, it's imperative
that the servers here

know what the ingredients are.

We don't wanna look
unprofessional to them

by not knowing what
the chef is serving.

All right, we've got
dinner service.

Have a good shift.

Go Team Fang!

Doing okay?

[Kathy] Yeah.

And you want me to help it?

-No, we're good.
-Oh!

I'm scared to tell my dad
about closing restaurant

'cause my dad
is going to flip.

So, I'm just gonna make
a mixed vegetable tonight.

I wanna distract
him with food.

...So, I'm gonna add
a little bit of garlic.

"Wanna try this?
Let's talk about this.

Let's talk about food.
Let's talk about anything
except for

how I'm gonna close
the restaurant for a day."

Okay. See?
No oil, no sauce, just...

...fresh pop of vegetable.

I know we don't really do
mixed vegetables.

We always do one
kind of vegetable, right?

But, it might be good
to have mixed.

Mmm. Mmm.

Eh?

Whoo! Distraction
accomplished.

Broccoli is perfect.

[Lillian] How was
the conversation?

Like, did you tell
him about Napa?

Napa? Oh God, no! No!

I'm gonna do it
when the time is right.

I think you need to say it
sooner rather than later,

but just reminding you.
[laughing]

[Kathy] I'm dreading it.
I'm, like, dreading it.

-[Christy] Apple shrimp...
-[man] Delicious!

[Christy] ...here you go. Yes!

Sienna is coming in today.

Mmm-hmm.

She's actually the girl
who's in charge

of Napa Valley Festival.

These are people
who own wineries,

they eat at
three-Michelin-Star
restaurants...

-So, this is a big deal.
-...This is a big deal.

-[laughing]
-The tasting is a big deal.

Um, I know...

-Hi! Hi, Chef! How are you?
-[Kathy] Hi, Sienna!

Good to see you.

The bar is set very,
very high for this event.

I'm just hoping to reach it.

I'm going to present
to you three of the apps,

and then two of the main
dishes that I'm thinking
about.

I just wanted to get
your feedback and see

if I'm heading in
the right direction.

Yeah, me too!

I hope you came hungry.

Oh, absolutely.

[Kathy] This is looking good.

This is really important.

All right, we gotta go.

-Okay!
-I'll be taking this ...

Good luck!

[Kathy] 'Kay!

This is the trio of apps

that we're gonna be serving
during the c*ck hour.

Okay.

[Kathy] We have
a Soy cured quail egg.

Then we have a crispy
Japanese Milk Bread.

It's topped with Tofu

and a tomato confit.

And then the last dish
is the curry croquette.

It's a potato croquette

that's topped
with a smoked salmon tartar.

[Sienna] Beautiful.

Mmm!

I don't think I've ever had
a soy braised quail egg.

-Oh! Wonderful!
-It's amazing.

It's, yeah,
it's actually a take

on this Taiwanese dish

and actually,
I'm from Shanghai,

-in Shanghai,
they do this, too.
-Yeah.

They actually cure
and marinate eggs overnight

and you can eat it cold.

-Absolutely.
-And, we eat it as snacks

and sometimes,
put it over rice.

In Taiwan, we have the,
the minced meat.

-Yes, yes.
-Yeah, with the egg.

-Amazing! You're gonna take
me back to my childhood.
-[chuckling]

-That's great!
-Mmm-hmm.

[Sienna] I do think with all
the saltiness of the egg,

I would love to do the bubbles
instead of the Rose.

Okay.

I think cutting the flavor
with something bubbly is...

-Better choice.
-I think so.

-Okay.
-Yeah.

Sure, serve it
with the Bubbly.

She's the client, so,
I wanna make sure she's happy.

Then, we have a crispy
Japanese milk bread.

It's topped with tofu

and a tomato confit.

So, the tomato's been actually

steeped in some
hot oil with garlic

and then it sits overnight
with some sesame sauce

that we create
with a touch of soy.

Well, tell me about using
Cilantro as a garnish.

Genetically, there's some
people who taste cilantro
as soap.

So, when you think
of, like, a bruschetta,

there's always like that
basil element into it...

-Right.
-...so, since I'm doing
an Asian version,

I thought why not try cilantro

instead of doing
an Italian basil!

I think I'm just a little
nervous that it's too risky.

Okay. Noted.

She is taking her
tasting very seriously.

These people mean business.

[Sienna] I love
this third one.

I think this will be exactly
what our board is looking for.

This direction.

-That's what I like to hear.
-[Sienna laughs]

So far, so good.

So, the Asian Fritto Misto,

I'm gonna do Shrimp and fish
and temper some green beans

-with that, too.
-Okay.

I instantly knew that
I wanted to do a Fritto Misto

because the best that
I've had is actually out
in Italy

under the sun,
out in the vineyards,

and I'm gonna do
an Asian version

focusing on sea bass,

which is a tender
mild white fish.

Some shrimp and some
juicy sea scallops

Maybe we scatter some on that.

The sweetness of the seafood

is gonna pair very well
with the Chardonnay,

and I'm gonna have
some spices in the sauces

that will also work very well

with the complex Chardonnay
that we're serving.

So, this is the Asian
Fritto Misto.

[Sienna] Amazing.

But, I have a shrimp
and then I also have

a bass that's lightly
coated in cornstarch.

So, it'll remind you a little
bit of like, tempura,

but a lot less filling.

-[Sienna] Oh, sweet!
-And then, we're gonna do
with some green beans.

-[Sienna] Okay.
-and there's a little bit
of caramelized red onions.

[Sienna] Great.

I'm a little hesitant about
the choice of the green beans.

Okay.

Green beans are just ringing
a little bit pedestrian.

Okay. All right. Okay.

[Sienna] Will do, thank you.

I'm gonna need a little
wine to get through this.

[Krista] How'd it go?

[Kathy] She said
that I need to tweak it

to make it more refined.

-I'm gonna make this
Taiwanese braised pork belly.
-[Krista] Okay.

Originally, I was going to do

a braised pork
belly with plums

'cause there were plum
notes in the wine.

However, I'm hearing that

Sienna's actually
originally Taiwanese,

so, I'm gonna make
a switcheroo.

I'm gonna do Taiwanese
braised pork belly.

I'm gonna play into her roots.

-All right.
-Good luck! Good luck!
[laughing]

I have a surprise for you.

Oh, a surprise?

So, I actually made a version

of the Taiwanese
braised pork belly,

and topped it over rice.

So, it's a very
traditional dish.

[Sienna] Mmm!

Thinking in a bigger picture
of the wine pairings,

this feels a little bit
out of place.

It's just a little
bit too much.

I would love people to make
it to the end of the evening

and would not need to take
a snooze after this.

But, it is incredible,

-and I will
continue to eat it.
-Mmm.

I trust you, I think you're
gonna make a great decision.

I think we just need to refine
it a little bit further.

-We'll get it right.
[laughing]
-I appreciate it.

-Thank you so much
for having me.
-Thank you so much.

I am going to have
to rethink my dishes.

This is definitely not
a good position to be in.

I have to tell my dad about
closing the restaurant

for the Napa event.

It's time for me to rip
off that band-aid.

[sighs]

Isn't this nice, Dad?

We're out playing chess.

-[Peter] Yes.
-[Kathy] Mmm.

Um, so...

...I am going to be
cooking in Napa Valley...

Mmm.

...at this incredible winery,

-Bouchaine Vineyards.
-Mmm.

-Mmm.
-You should see this place.

-It's, like, stunning.
-Mmm.

The kitchen is,
like, incredible...

Mmm.

...and it's actually
the launch event

for Festival Napa Valley,

which is a very big festival

that happens,
um, in the summer.

I will be cooking a very

-intimate fancy dinner...
-Mmm.

...for all these board members

-and owners of wineries.
-Mmm.

-Really, really big names.
-Okay. Mmm.

[Kathy] My dad should want
me to do the Napa event

because he's all about

growing customer base.

I am going out
to Napa Valley to say,

"Hey! We've got this
incredible restaurant
called, Fang,"

and then you're gonna
come back and be like,

"Oh my God, it's so good,"
and tell people to come.

So, I'm really just actually
helping grow the business.

I just wanted to share
this good news with you

because I'm very excited.

It would be great
representation for Fang.

-Mmm.
-Don't you think?

I, uh...

Oh, no! Here we go!

There's another part to this.

Um... [clears throat]

This is gonna be difficult.

So, I uh...

I'm, the day that I'm gonna
do this event for Napa...

...I'm gonna have
to close Fang.

What?

-Yeah.
-Close Fang?

Yes, because
we're understaffed.

We don't have enough
people to do this event

in Napa and also at Fang.

I will say no.

I never close my place.

I work seven days a week.

Every single day.

Even Christmas Day.

This is a commitment
with my customers.

So, Kathy close the place,

for me, that's a very bad,
I don't like that.

I'm trying to elevate
Fang's brand

and bring in more business.

-I mean, I've decided.
-You decided?

[Kathy] Yeah.

No.

I never close my place, okay?

[Kathy] I, I do care.

-I care and I'm--
-No, no, no.

No, no, no. No close.

What?

No, no, no, no, no.

Dad!

Like, can we talk about this?

No, no, no, no, no.

This is exactly what
I was afraid of.

[Kathy] This looks so good.

After the tasting with Sienna,

I went home
and worked all night

drafting up ideas
of the most fancy dishes

I can put together to impress

this elite group of gourmands.

I thought of titles
instead of just

-saying what the dish is.
-'Kay.

-You know,
Fritto Misto's boring.
-Totally.

I was like, "Oh, what about
like, A Dive Under The Sea?"

-Because it's
a seafood- based dish.
-[Lillian] I like that. Okay.

First up, the caviar
pasta with uni.

An uni is a very high-end
Japanese ingredient

and who doesn't love caviar?

Caviar is, like,
a status symbol, right?

Everybody loves caviar
at fancy parties.

In fact, a spoonful of that
can set you back about $40.

This dish alone cost me

about $60 to make.

So, on the menu, it would
cost anywhere between

$100 to $120.

All right,
I'm ready to dig in.

[Kathy] 'Kay.

I'll serve you.

[Lillian] Thank you.

Mmm.

This is so tasty, I just
love the caviar inside it,

it's so unique.

And the uni is just, like,
the perfect amount.

[Kathy] The second
dish I've prepared

is a Wagyu ribeye.

Mmm!

It has, like, a sweet
mild flavor to it.

Wagyu is, essentially,
the Rolls-Royce of steaks.

It's a type of cow,
it's the way that
they are treated

where they become
a lot more fatty

than the typical steak
that you would have.

[Lillian] I'm really leaning
towards this dish, you know,

especially if you wanna
showcase red wine.

-h*-h*!
-Hi!

Hi, dad.

-Ah! You're here relaxing...
-We're...

...wines and everything, huh?

-We're working right now.
-[Peter] You're working?

[Kathy] We're working on, um,

a tasting for the Napa event.

So, this is a lamb
that's been marinated

with salt and pepper--

I don't remember my,

my menu has any lamp chop.

No, we don't have this
on our menu at all.

But I have to do something
that's really fancy

-for this event.
-Oh, fancy? All right. Again?

Tsk, tsk, tsk.

[Kathy] My dad is definitely
having a mini heart attack.

I know he's panicking inside

seeing these dishes sitting
on a table at Fang.

So, this is basically
his worst nightmare.

So, this is
a little out there.

-It's not the typical
Fang food.
-Mmm.

This is really bad.

-[Kathy] This is--
-For me. Really bad.

I think you would
like this one.

No, I like a chow mein better.

I used the noodle from Fang.

Well, I like it
with a soy sauce

to fry my wok. It's better.

How about you taste it first?

No, no, no.

Taste it before
you, uh, decide.

There's caviar in there, too.

Oh!

-Oh, no, you have
to taste a little...
-I don't wanna try it.

-...and some uni.
-Caviar!

Yeah!

You made a mistake.

No, and some uni.

You're going to the wrong way.

-Uni?
-Yeah.

No, no, no, no.

Here, try it.

You wanna go to
a Japanese restaurant?

[Kathy] Try it
with the uni, yeah.

Not for me.

It's not supposed to be here.

Well, I wasn't gonna serve
it at the restaurant.

-It was gonna be
served in Napa.
-Oh!

-Later on, you will put on
this on my menu, right?
-Yeah.

-I know what you're thinking.
-No!

-No way.
-No, no, no, no.

I need another course
that is meat-based

to go with the red wine.

My regular, traditional,

crispy beef and short ribs.

Those are really tasty,
everyone loves those.

But, I don't know how
we're gonna present it

'cause it looks very homey.

That's good.
That's how you are.

I don't like this,
this kind of,

like a picture.

But these people,
they don't want just anything.

Really good food
doesn't have to be...

...giving them a fancy name,

giving them a fancy picture,

other stuff, things,
they don't need it.

Just make the short
ribs, okay?

Keep it simple.

That's it.

You're mad that, uh...

I'm gonna be mad a long time.

[Kathy] Okay, well...

I'm not surprised that my dad
doesn't like the food,

but what I am surprised
by is how angry he still is

over me closing
the restaurant.

Oh, gosh!

That's a not comfortable
position to be in.

I'm here!

Oh, my gosh! You're early.

[Lillian] Okay, so, you have
to put it in front of every
single chair, centered.

[Kathy] Obviously,
my dad is upset,

but the plans are
already in motion.

Fang will be closed,

and there is an enormous
amount of stress on me

to make this event a success.

That is what I need
to focus on.

Wait, these are different.

I'm a little worried right
now about plates.

[waitress]

[waiter] They're all
very different.

-[Lillian] I know, they're
all vintage, that's why
-[waitress] Okay.

[Long] So, does it matter?

-Do we need to find exact
matches for each one?
-No.

-Or just--
-I think like the fact that,

you know, all the plates
don't match either,
they're like--

-So, it's okay
they're different?
-They're okay.

-Long...
-[Long] Yes.

-...can you get
Lillian here for me?
-[Long] Okay.

Lillian, you are
summoned by Kathy.

Lillian, where are all
the other plates?

So, those are your salad ones.

[Kathy] Okay, so,
where's the rest of them?

I didn't know which one
you wanted to use
for your family style.

[Kathy] They all
look different.

They're all different
because they're vintage.

The Walk In The Garden is,
like, a highly-composed dish,

and because the shapes
are all different,

like, some of them
are gonna be smaller

and some of them
are gonna be bigger.

I have mismatched plates.

Some serving plates
that are small,

some that are large,

so, it's gonna look
completely uneven.

So weird and so frustrating.

I mean, it literally looks
like I pulled plates

from my grandma's house.

This one's, like,
really, really small

compared to this one, right?

[Lillian] Uh,

you asked for recess things,
so, I thought that was fine.

This is vintage French china,
they're super unique.

That's what makes
them so special.

They're all one-of-a-kind,
but they all tie together

into the whimsical event
that we're are trying to do.

This is really, like,
stressing me out right now.

I'm just gonna mix and match.

Urgh!

[Kathy] I think all
the vegetables are done,

-but we need to chill
them like, ASAP.
-[Krista] Yeah.

[Kathy] I want them,
like, super cold.

In just under an hour,

the board of the Festival
Napa Valley

is going to be coming
to this gorgeous setting

expecting the highest
level of culinary arts.

This event is very,
very important to me.

These are very
high-end guests.

I wanna make sure
you guys know

what's in every single dish

like the back of your hand.

I did my homework

and did a lot of studying,

so, that I don't screw it up.

I got this.

Katie, tell me what's
in the curry croquette.

The curry croquette is with
a smoked salmon tartar.

Long, can you tell me what
the tofu bruschetta is?

I didn't have time to prep
for the menu, I'm sorry.

You did not have time
to prep for the menu?

Oh!

I can't believe Long would
drop the ball like this.

Out of everyone, he should
be the most prepared

because he's the maitre d',

and I've never been
so angry with him.

Christy, tell me what
the tofu bruschetta is.

Tofu bruschetta, uh, with a...

...toast, crispy toast point,

um, garlic, chips,

and then it's also gonna have

a basil oil and tomato.

And, it has the candy
and sesame seed--

-No, that's...
-No, that's a different dish.

Oh, I'm sorry, that was
Walk In The Garden.

Walk In The Garden.

Okay, you guys definitely
need to study this menu.

This is Festival
Napa Valley, okay?

These are all huge foodies.

Well, I have one person who
doesn't even know the menu
at all,

and then, all of you
guys are, like,

clocking at, like,
a D minus right now.

This is unacceptable.

And it's gonna
reflect poorly on me.

And then lastly, Long,
you need to know the menu.

If you don't know the menu,

I can't even have
you serve food.

Okay, that's it.

Up next after that extremely
embarrassing performance,

I'm gonna do a crash
course in the bathroom,

practicing this menu
in the mirror.

Soy cured quail eggs

-with chives and Thai chili.
-Yes.

[Long] Okay...

Tartar.

I am upset and embarrassed.

I need to make it up to Kathy.

I need to learn this menu
before the guests come.

Crispy toast, garlic point.

Short ribs. I know that one.

[Lillian] Oh, yeah.

[Kathy] This is way too big.

They're supposed to be
exactly like the tofu.

[Krista] Okay,
I'll just cut 'em.

Yeah, you don't want
too much foam.

You don't want too much foam.

[Kathy] No one's serving.

The potato croquette's
gonna get cold.

We're gonna have to,
like, fry this again.

This is very frustrating.

I'm, like, I'm about to go
step outside right now.

Yeah, if you need to, you can.

I'm feeling very
frustrated right now.

All these dishes
are sitting here,

no one is coming to
pick 'em up.

I feel like
I'm losing control.

Lillian is my point person.

She should be coming back
to me to communicate

when the dishes
should be going out.

-Are you coming to serve food?
-Yeah, I'm coming.

Where is, like,
what is Lillian doing?

She's talking to Long.

[Lillian] What's the first
hors d'oeuvres?

So, we got curry croquette
with the salmon tartar, spicy.

Nice. Okay, second one?

Tofu bruschetta with
a crispy toast point.

Okay, great. I'm so
impressed you were able

to pull that together
in the last half an hour.

-I really need you
to take the lead today.
-Okay.

Okay, just like
the restaurant, right?

-Yes, just like
the restaurant.
-Okay.

-Thank you.
-'Kay!

-[Lillian] Hi.
-Hi.

Did you guys go get, like,
a facial or something?

Me?

[Kathy] I'm, like,
"Where are you guys?"

[Lillian] Oh, okay.

I, like, don't have
any communication back here.

I see people,
but no one's coming here

to tell me let's fire
the dishes

or I have people serving,

I don't know what's
going on outside at all.

-[Lillian] Yes...
-And I have food that's
just sitting here--

So, I have the servers
serving Champagne first

for our champagne grape,

and then now Christy
has been coming in.

I mean, the first
thing you want

when you arrive to an event
is the Champagne.

Don't you hate it when
you don't have bubbles

when you first arrive?

We'll probably seat
them in the next,

like, five minutes.

And that's
the crispy toast point.

with tomato, basil oil,

and just a little
garlic chips on there.

I'll give it a go. Is it good?

It's delicious.

-[laughs]
-He's going for it.

Um, yeah. They love
the curry croquette.

The curry croquette's a hit.

The first course
is A Walk In The Garden.

I'm tossing in the cucumber,
now, the last bit.

I have Edamame hummus

that's served with
farmers' market vegetables,

a black candy sesame dust

that goes on top
that resembles dirt,

and some prickly
ash chili oil.

This dish is being
paired with a Rose.

Chef, we're looking at opening
speeches in about two minutes.

-Does that work for you?
-[Kathy] Yeah.

Perfect.

-Gonna take a little while.
-Yeah. I got it.

[Erik tapping glass]
Hello, everyone!

Everyone, please welcome
Chef Kathy Fang.

[applause]

Hello. Thank you, Erik.

I worked really hard
on pairing the dinner

with all the wines.

It's Asian inspired by our,

you know, background here.

We have the Walk In
The Garden.

So, it's my take
on the Crudite platter,

but with a little Asian flare.

[applause]

[string quartet playing]

These family style plates
are all different!

The second course is
A Dive Under The Sea.

It is the Asian Fritto Misto,

and I have mismatched plates.

[Justin] No, no,
that's the vibe.

Every dish on there
is different.

Yeah, but family style
can't be different

'cause they have
different portions.

[Justin] Do you want me
to rewash this one

and wash this one?

If I'm going to plate it
in the small one,

how am I going to match that
portion to the larger plate?

It's gonna look like
one plate is super full

and the other plate
is not super full.

It's gonna look
completely uneven.

[string quartet playing]

[laughter]

So, everyone outside
is enjoying this

lovely and very
refined evening...

Can you just find me,
I need four matching
family-style plates.

...while inside the kitchen,
it is absolute chaos.

[Justin] Would that work?

I'm running around trying
to put out fires.

It's, like, it looks like
it's getting really hot,

but it's, like,
taking a long time.

[Kathy] Oh, my God!

...or not.

'Cause to top all things,

the stove is broken.

We can't seem
to keep the fire on.

How am I supposed to
cook when there's no fire?

The oil's not hot enough.

[Krista] It definitely
lowered a lot.

[Kathy] It's seafood.

I can't serve
half-cooked shrimp.

What am I supposed to do?

Excuse me, I need
someone to fix the stove!

I need someone to fix this...

Oh, my God. Ugh!

...or this entire event is
gonna blow up in my face.

[Kathy] Oh, my God!

No matter what we do,

we can't keep the fire on.

Oh, my God.

This is, like, a nightmare.

I need to get
this Fritto Misto out,

but it's half-cooked,
and people are waiting.

This is a nightmare.

[Krista] Okay.

Thank you.

Thankfully, someone was
able to fix the stove.

Now, we need to get
things back on track.

I'm splitting the scallops
so then, it'll fry faster.

[Krista] I'll do it with you.

The second course
is A Dive Under The Sea.

It is the Asian Fritto Misto.

I swapped out the green beans

for sugar snap peas,

and it's gonna pair very well

with the complex Chardonnay
that we're serving.

This is A Dive Under Sea.

It's gonna be
lightly-fried scallops,

prawns as well as bass

served with snap peas
and beech mushrooms.

You're also gonna have
two different sauces to
choose from.

It's a jalapeno ponzu
and a sweet chili sauce.

And, we also have
a side of pickles,

carrots and radishes.

Enjoy!

Ah! Okay, queen! Slay!

Oh, my God,
I just nailed that.

-[Lillian] This is for you.
-Thank you.

I definitely need
a small glass of wine.

-[Lillian] So...
-It's been very rocky.

Well, you would never
know it from outside

because everyone's
super happy.

So, you're on time?

Like, we can
start plating even.

Okay, thanks.

The third course
is Evening in The Pasture.

We are serving Fang's famous

crispy honey chili short ribs.

Yes, I listened to my dad.

You don't always have to
reinvent the wheel.

So, I'm taking
a classic Fang dish

and pairing it
with a rice dish

that's influenced
by Vietnamese cuisine

with mint and cilantro
and shallots,

but also picks up on flavors
from Persian cuisine as well.

I'm gonna add Persian
cucumbers to that

for some added crunch
and some fresh pop.

Go, go, go. They're ready.

These are all ready over here?

[Kathy] They're all done.

[waiter] Cool.

[indistinct chatter]

[Lillian] I hope you're
enjoying your dinner so far.

A few words from our chef,
Chef Kathy Fang.

-Yes, hopefully, uh...
-[everyone clapping]

...the first couple
courses were good.

Um, I just wanted to talk
about the last one

just because the short rib
is our signature dish

from Fang restaurant,

and the best way to enjoy
this is to actually take
the lime

and squeeze a little
and mix up the rice.

Yeah, so, enjoy!

Thank you.

I'm feeling so relieved now.

I'm seeing people
smiling and laughing.

-Every bite is so good.
-So good.

I mean, this is tremendous.

All of this hard work
and stressing paid off.

One more dish to go.

-[Christy] Are you okay?
-Actually not.

[Katie] What happened?

I'm still embarrassed about
this whole menu debacle.

[Katie] You know,
it's one event.

-Just move forward from it.
-[Long] Yeah.

[Katie] Just learn from it.

Try not to let it
really get to you.

'Cause at the end of the day,
like, this is just a job.

[Long] Yeah.

Let's finish strong.
Their plates are
totally empty.

-We'll go out and smile
and finish strong.
-[Long] Okay.

I don't know what to do.

Now, I wish I can say
it's not bothering me,

but I'm really having
a hard time moving on.

I know my head's not in it

and I just hope that Kathy
is not noticing right now.

The final course
is going to be

A Dessert Under The Stars.

We're gonna have
blood orange granita

with a coconut semifreddo,

and fortune cookie crumble.

A perfect touch
to a chaotic day.

Uh, we need to serve
dessert like, ASAP like, now.

[Long] Okay.

-[Kathy] We need
to clear those tables.
-I'm cleaning the tables now.

[Kathy] Can we get some
servers in here?

[Lillian] She needs us to
serve the dessert right now.

[Christy] Okay.

We have to pre-pour
the dessert wine
into Champagne glasses.

[waiter] Here, I'll get that.

[Lillian] Uh, no, I'd love
for you to serve, though.

-Can I serve?
-Joshua, go on the Champagne.

[Christy] Dessert wine,
dessert wine.

So, Long that means
you're serving.

Long, you're serving with me.

You just asked me to be here.

[Lillian] No, I asked
you to serve.

I asked Joshua to do
the, the dessert wine.

Thank you.

This is typical Long.

I don't know what
he's thinking,

but he just has
these outbursts

and it's just
really unprofessional.

[Kathy] These are ready to go.

Long really works himself up,

so, when he gets emotional,

he doesn't know
how to control that.

And he just kinda loses it

and he loses it in
the heat of the moment.

Can we raise a toast...

...to Bouchaine
and Chef Kathy Fang,

and this wonderful,
beautiful evening?

Thank you so much.

Cheers! [laughs]

-I'll pretend. Cheers!
-To you!

[Kathy] I feel like
I just ran a marathon.

But we pulled off
a successful event

and I couldn't be more proud.

I feel like I changed
their perception on
Chinese food.

That Chinese food is more
than just orange chicken

and Mongolian beef,

that it can be very complex

and can also pair beautifully

with different types of wine
in wine country.

-[Lillian] I got you a glass.
-[Kathy] Oh, thank you!

You've been over served.

[laughing]

All right.

It started off very rocky

and I was very hard
in the beginning on you,

but I want to say, you know,

thank you, I mean,
you put all of this together

and this is a fabulous event.

I pulled you out of your
comfort zone. [laughing]

I, that you did.
You keep doing that.

I think you'd be really
impressed and proud

if you saw Katie,
Christy and Josh.

Like, they were phenomenal.

Uh, however, Long is something
we really need to discuss.

He just doesn't know
how to be professional.

I mean, we'll have to talk
about this for sure.

Anyway, this is your night.
I want you to shine.

Everyone loved talking to you.

-They're so impressed.
-[Kathy] I'm very happy.

-Yeah.
-I think we should
do more of these.

-[laughing]
-Yeah.

One thing at a time.

Next on Chef Dynasty
House of Fang.

After Napa
and the outburst from Long,

I think you should really
consider letting him go.

Francis Ford Coppola invite
you and I to his winery.

So good to see you,
I finally got you in Napa.

[crowd chanting] Peter!

Being recognized
as a legacy business

is clearly a huge honor
for my family.