A Pinch of Portugal (2023)

[bunniefuu]

I think

it really bears repeating...

The secret of great food

is never questioning

just how great youcan make it.

Isn't that right, Anna?

Yes, Chef.

So...

come...

sit with me,

and enjoy the taste of Sayulita.

I love

that you're two seasons in...

A season and a half, Hope.

And you're still

taking pictures.

I'm like...

the extra who finally got a line

and is really grateful,

and a little bit incredulous.

Please, you earned your spot,

and clearly,

Dean likes you enough

to keep you on.

Okay, don't jinx me.

Millie was here

for three seasons

and he fired her for...

adding more salt.

Well, just keep doing

what you're doing.

You'll be fine.

Speaking of which,

I pulled some of

Dean's favorite recipes

from Portugal, and...

little somethin' extra.

Ooh! Lavender rack of lamb?

Mm-hmm. It's their

most appreciated meat.

Sounds delicious,

but you know how

he likes his own creations.

Don't be a Millie.

Oh, I wouldn't dare.

Good.

Okay, so I just finished

this beauty.

Let me guess...

Two weeks,

broken down by the hour?

Half-hour.

Oh, well,

let's cross our fingers that...

Don't even say it.

Desculpe-me...

Onde estao os banheiros?

I'm pretty sure you know where

the bathrooms are now, Russ.

Okay, well, that confirms it.

My pronunciation is amazing.

Mais ou menos.

That's Portuguese

for "I agree," right?

Sure.

Where's Dean?

Shouldn't we be heading

to the airport soon?

Uh, the vans will be here

in an hour.

Um... he's gonna meet us there.

Where? The airport?

Portugal.

- Why?

- Okay.

His contract negotiations

are just taking a little longer

than expected.

Stop. You know

how these things go with him.

Ahem.

- So I've heard.

- Not from me.

We're about to start

sh**ting our seventh season.

Dean's just...

throwing his weight around,

playing hardball,

seeing how much he can

squeeze out of the network

before he signs

on the dotted line.

Are they squeezable?

Not for you and me.

The deal will be sewn up

by the time we land.

We will get there.

We always do. Right?

I'll load up the camera.

Did you connect with

the farmer's market guy I found?

Lucas is expecting your call.

Uh, yes,

we're playing phone tag.

Then you're "it".

Try again.

We need vegetables,

not variables.

Ola.

Ola. Hi, Lucas.

No, no, no, no, no, no, no, no!!

Oh. May I speak

to Lucas, please?

Sim.

Hi.

Are you talking to me?

- Sim.

- Oh.

Is this Dean's assistant?

Prep cook, but, yes, I'm Anna.

Oh, hi, Anna.

We are excited

to welcome you to Lisbon.

Oh, thank you.

I just had a few recipes

I wanted to go over

and make sure you had

all the ingredients.

I'm sorry, is this a bad time?

Apologize. Friday mornings

are always...

um, what's the word?

Manic!

Rest assured,

you will be well taken care of.

Just email me

the list of ingredients,

and I'll meet you here,

whenever is best.

All right...

Hello?

I'm assuming you know her?

Hi, Mom.

Give me a smile.

Oh!

Oh...

You know,

I love seeing you, Mom,

but you don't have to come

all the way down here

every time I leave.

Are you kidding me?

I love it.

It only took me,

like, two hours.

Besides, all our friends love

all the behind-the-scene pics.

So... where's Russ?

Working. Why?

Oh, just always nice to see him.

Besides, your dad

still thinks

that maybe you two might...

I already tried that door, Mom.

It's closed.

We're just friends.

Okay.

Okay. But we're glad

that you'll be together

'cause Lisbon's a bit far

for our liking...

but exciting!

Yes, very.

I wish you guys could come.

It's gonna be a smidge

more glamorous than this.

Mm, don't worry about us.

I just wanted to see your face.

Your dad did, too,

but the city's paying him

double-time

to get Main Street's power

back up.

He sends you love.

What'd you do?

Mm, nothing.

It's just a little travel kit.

Type-E adapters...

converters.

I also put

a little melatonin in there,

and a jar of peanut butter,

in case you need it for a recipe

or feel a bit homesick.

I hear it's hard to find

over there.

That's very considerate.

Thank you.

Of course, sweetheart.

We just want you to be prepared

for any situation.

It's not like the diner.

It's Hollywood.

It's not exactly Hollywood,

but I know what you mean,

and I'm going

to keep my head down

and stay clear of the drama.

Especially since

that boss of yours

sounds like a bit of a...

Mom!

Well, what I mean is...

good luck, honey, mm?

And call us

if you need anything, all right?

- Okay.

- Have the best time!

- I will.

- Oh!

I will, I promise.

I can't believe

we're working here.

This is stunning!

It's Dean.

What did you expect?

- Hope!

- Yeah?

Can you share

the WiFi password with me?

Oh, man, I'm starving.

You reckon

they're serving lunch yet?

How come you didn't eat

on the plane?

The chicken wasn't that bad.

Oh, I couldn't.

The olives were touching it.

You're joking, right?

Olives are evil.

Oh, come on!

Uh, let me guess...

Dean's already here

and the villa's complimentary

gift basket is too small?

No.

Yeah. What?

No. It's... It's fine.

Nothing to worry about.

That doesn't sound good.

No, it doesn't.

Oh! I told Lucas

I'd meet him by noon.

Yeah, no worries.

Go for it.

I'll, um, I'll make sure

you get a good room.

Eh, no, no, no. What...?

Um...

Oh, uh, sorry, I...

My-My Portuguese is only...

Ah, okay.

This is not an entrance.

Says "delivery only."

Are you delivering something?

Oh, no, I'm...

I'm meeting someone.

The manager?

Whatever you call the person

that runs the market

in Portuguese...

Lucas.

Yes! Yes, Lucas.

So you must be Anna?

- Yes!

- Very nice to meet you.

Hi.

Oh, hi!

Where's all of your crew?

Oh, they're back at the villa,

settling in.

I thought you'd be filming this.

No, no.

Our show's about fine dining,

so we don't leave the kitchen

unless the chef

makes an exception.

Our guests come to us.

Okay, but the market

is the heart

of Portuguese cooking.

Yes, I agree.

I agree, which is why I'm here,

to get the freshest produce

possible.

Well, the market

is the best in Portugal,

but it's only a sample

of our exquisite cuisine.

All right.

I would love to see inside.

Sure. Let your tour begin.

You need help?

Eu j tenho o que fazer

Quarta-feira

Recomeo a correr

Quinta-feira

Desta vez que vai ser

Sexta-feira

pena, sexta no d

Sbado noite h cachupa

E domingo, pois, l est

A famlia toda junta

Feijoada

Deus me acuda

Vou correr, vou...

Na segunda...

Say "cheese"!

Cheese!

...Vo ver

They are super-fresh.

Mm-hmm.

Obrigada, senhor.

So?

Exceptional!

Exceptional and very reasonable.

I told you...

We are a paradise

for oyster lovers.

Too bad Dean isn't here.

I find the market can...

inspire chefs, you know?

Yes. Yes.

Chef prefers

that the cooking

be more scripted

and the conversation

more spontaneous...

not the other way around.

But he does

use the best

locally-sourced ingredients...

The freshest.

And so he sends his prep cook?

Yeah!

I love this part...

Seeing all the colors

and smelling the aromas.

Well, we work closely

with our top farmers

to secure the best

of everything.

Do you want to taste

some bread, maybe?

Do I?

This one is our typical...

Carcaa.

- Carcaa.

- Yeah.

I love it here already.

Nice.

- Mm!

- Very good.

But phone cameras are just as...

Oh. Hi.

Hey, you're back.

Yes, after a very fruitful tour

from SenhorLucas,

who seems to know where

to find the best of everything.

Everything? That's a...

that's a bold statement.

Yeah.

Portuguese

is a romance language,

so "bold" translates

to "beautiful".

Oh, you're back.

Great. Here you go.

Change of plans.

Uh... Dean is back?

Not yet.

Do we know when?

Couple of days, at least,

so, for now,

we're going to stay on schedule.

How?

Wait for it.

We've got you.

Me?

Mm-hmm.

Well, I'm...

Well, I'm not a host, so...

Oh, I know that.

This is just

a-a temporary workaround.

You'll still do

all your prep work,

make sure you got everything

ready to go for the episode.

And then?

Then we're just going

to sh**t all the B-roll...

All the extra side packages

and interviews

with you instead of Dean.

Don't worry, when he gets back,

we'll just splice him in

and it won't all be you.

How does that part work?

I don't know yet, but it has to.

Okay.

Okay, so basically,

I'll do both jobs,

but really, I'm...

I'm covering for Dean?

Temporarily.

I-If I can't?

Uh, they shut us down,

we fly back home,

and no one gets paid.

No pressure.

Oh, sorry,

I got to, uh, take this.

Will you come with me?

Uh, wait.

How can his voicemail be full?

I need a large glass to fill.

Super Bock or Sagres?

What's your choice?

Uh... Super Bock...

The unofficial beer of Portugal.

You realize

this is a terrible idea, right?

What, drinking beer?

No.

Me covering for Dean,

even if it is just temporary.

Why? You do

most of the work anyway.

Yeah, the prep work,

not the filming

and interviewing.

People want Dean.

That's a generous statement.

On TV.

You know what I mean.

He's the... personality.

You got a great personality.

What? You do.

And it's not like

it's the first time

you put yourself out there.

Okay.

If you're referring to me

trying to kiss you

after the wrap party...

"A," that was a long time ago...

Well, a year-ish.

And "B," I thought

you were being very flirty.

Oh, I was.

I'm Australian.

Right. I got that now.

"C"...

you turned me down.

Uh, no...

Cherished our friendship.

And now look at us... best mates.

Best mates,

but I think you could have

found a better example.

Actually, I was talking about

the day Millie got fired.

Oh, right.

That.

Yeah, "that".

You said you started

as a waitress in high school,

but by the time

we got to the restaurant,

you were head chef.

"Chef" is a stretch

for a family-owned diner.

Okay, but it caught

the attention

of a two-star Michelin chef,

who thought it would be

fun to sh**t there.

You could've

just filled in for the episode,

but when Dean asked

if you wanted the job,

you took it.

This is different.

No, it's not.

The show needs you,

just like it did then.

Won't he be mad?

He fired Millie

for adjusting

one of his recipes,

and she went to the Culinary

Institute of America.

What's he gonna do

to a short-order cook

who comes in

and takes over his entire show?

Don't sell yourself short.

Besides, the network

is asking you,

so it's not like

you got a choice.

Remember, this is temporary.

Someone will cave soon,

so right now,

we just need to stay afloat

until Dean gets here.

It's the best sh*t we got.

Just don't screw it up.

Thanks, mate.

I feel so much more relaxed now.

I'm kidding.

Yeah, well, don't worry.

I will, uh, I'll let you know

how it goes.

Good news!

Our guest is still coming.

He just confirmed,

so we should all turn in

and get some rest

because, tomorrow...

you're Dean.

Temporarily.

You ready for that...

- Anna "Dean" Wells?

- Yeah, no...

That sounds like sausage.

Yeah, maybe just "Anna".

Okay, "Just Anna".

You ready?

Here we go.

Come...

sit with me and enjoy...

the taste of Portugal.

Come...

Come, sit with me...

Come, sit with me...

What?

Why are you

looking at me like that?

I don't think you need

any more caffeine.

Oh...

it's only my third espresso.

Your tapping

is stressing me out!

Sorry.

I'm just a little nervous.

Really?

Yeah! You would be, too,

if you were me.

Or maybe not...

but how?

'Cause.

"'Cause."

Not helpful, Brooklyn.

'Cause I know you guys need me.

So... yeah, that.

Yeah.

- Thanks.

- Mm-hmm.

Maybe two was enough.

Okay, "Just Anna",

we're ready for you!

That better not stick.

I don't know...

it's catchy!

Okay. This is all

just usual prep and setup.

Only difference...

You'll be interviewing

our guest too, now, not Dean,

because this is plan "C"

or "F" or whatever plan it is

we're on now.

- You good? Okay.

- So...

So Duarte's restaurant here

is one of Dean's favorites?

- Mm-hmm.

- But he's not a chef.

No, he's just someone

he's known for years

and he'd be a great guest,

so just follow the b*llet points

we gave you.

Dean's guests are like him...

Love to talk about themselves,

so that should give you

plenty of time to prep,

and remember, it's just

all about the banter. Okay?

- All right.

- Have fun.

- Totally.

- Just don't go out of frame.

You can't exit

to retrieve ingredients now.

Remember to always smile.

The camera is never not on you.

Maintain control

of the conversations.

You are the one

leading the discussion. Okay?

Anything else?

Yeah, could we get

a little touch-up in here?

Oh, again?

- Just for those close-ups.

- Uh, how close are we talking?

Don't worry, I got you.

Let's talk about

those angles that we want.

Uh, my angles or the kitchen's?

They were talking about mine,

weren't they?

Okay.

For me, it starts at the market.

Yes, there are recipes, ahem,

but once you get there

and you see

and taste everything...

What's in season...

It changes things.

Don't you think?

No, not for me.

I leave it up to my chefs.

Of, uh... Ray-Tasco?

Re'Tasco.

"Re'Tasco."

- Yes.

- Right.

It might be

my fourth restaurant,

but it has something

my others don't.

Youth!

My executive chef

received his first Michelin star

at 25.

Dean introduced us.

Have you met him?

Dean?

No.

My chef.

Um...

Oh, um... no.

Dean, um,

Dean doesn't usually, um...

You know, I think that, um...

that is a perfect tomato.

Has a lot of meat...

not a lot of seeds,

and it's, uh...

Mm...

Mm.

Definitely not sweet enough.

Would you like

to put on an apron

and help me

plate the microgreens?

Or not.

Ahem, that's fine.

Whatever you're...

comfortable with.

So you just opened

your fourth restaurant?

Wow!

That must be really nice.

The last review

calls it "ambitious".

Nice.

Yes, and...

"deliberately playful".

Wow.

Wow, that's really, um...

"Nice"?

Okay!

Okay, yeah, w-we got it.

Um...

you're good.

Uh, let's, um, let's...

Let's take a break.

Let me know when Dean's here.

I will. Thank you.

I don't know what that was,

but that was not good.

It's...

Don't worry, it's fine.

We'll get it. Okay?

- Yeah.

- Okay.

Stop that.

It's day one.

You did... well.

Just...

ahem, tomorrow,

try to own it a little more

and, um, maybe less tomato talk.

Really?

Russ, let's go!

Got to go get those exteriors

before we lose the light.

You okay?

Totally, yeah.

Go.

Go!

You sure?

Yes, please.

Please go.

Wow.

You know what

this reminds me of?

High school.

I'm having a hard time

finding that connection.

You were so afraid

to try out for dance team,

worried that you'd fail

every time,

and you never did.

I got lucky.

No!

You worked hard.

This is a whole

different ball game.

You have to know your stuff,

entertain people.

I feel like

I was putting people to sleep.

Try not to put

too much pressure on yourself,

and you can always come home.

Mm.

Dad was saying

that the county's hiring,

not till the end of the month,

but it's always an option,

and a lot more reliable.

Thanks, Mom, but...

I'm sure you're right.

Probably went better

than I thought.

I just...

just needed to vent, that's all.

Of course, sweetheart,

but just know

that we're always here,

if you need us.

Thanks, Mom. Love you.

Love you, too.

Got a message? Leave it.

Sorry. The voicemail box

you're trying to reach

is currently

unable to accept messages.

Okay, take that one.

I don't need the lenses

in that case.

You can take that and this one.

Thank you.

This can go, too.

Thank you.

I'll be in touch.

Please tell me that's not

the last we'll see of them?

Well...

for a little while, maybe.

Some of the other guests

we had lined up

won't commit unless Dean's here.

So it's just gonna be

a skeleton crew

for a couple of days...

Running around in Portugal,

filming all the sights,

getting B-roll,

and no Dean,

so he can't

stop the shenanigans.

Um, yeah.

So, oh!

And speaking of that...

I'm taking everyone out tonight.

First round's on Russ.

I'm gonna skip it,

if you don't mind.

I'm feeling a little tired.

Of course not.

Well, rest up.

Come...

sit with me and enjoy...

Is never questioning

just how great you can make it.

Isn't that right, Anna?

Yes, Chef.

So...

come...

Sit with me...

Splice it or replace it?

Splice, replace,

it doesn't matter,

it's not gonna work.

The network saw the footage

and they're nervous.

- Like, pull-the-trigger nervous?

- Mm-hmm.

Hope, I think I have an idea.

I'm not Dean.

He can just sit in a room,

sip wine,

cook a little, chat a lot,

and everyone loves it,

but it's not me,

and I'm not gonna pretend

that it is,

so we need to get

out of the kitchen.

Lucas. Hi.

Ola!

Bom dia. Uh, yes, bom dia.

Hi. Welcome.

Hey, mate.

Thanks for letting us come

on such short notice.

Spontaneity

is a necessary ingredient

for creativity.

Yes, exactly. Which is why,

instead of sh**ting the sights,

we thought we would come

show where the food comes from.

Yeah, sure!

Let your tour begin.

My market

is the best in Portugal.

It is!

- Oh?

- Yeah.

It is? I want to see it.

You will see.

I'm excited for today.

So this is

a traditional Portuguese market,

where we're going

to be gathering

all the ingredients

that we need for our meals.

We have the fruits,

the vegetables,

and most importantly,

we're going to get

the Portuguese spices

that we need

to make the traditional dishes,

so come with me

while we find them.

I'm in tomato heaven right now.

We have about seven or eight

different varieties of tomatoes,

and I'm a big fan,

but these are

very interesting to me

because I don't see these a lot.

What's...

What's the name of these?

Tomate azul.

"Tomato azul."

Aren't these beautiful?

I'm wondering if the flesh

is the same color inside,

but only one way to find out...

We're gonna

have to cut her open.

I'm taking lots of these

with me today!

We have the freshest,

most stunning eggs

from this beautiful couple's

farm.

Eggs are the foundation

for so many dishes

that we'll be making this week,

so you always want to make sure

you are fully stocked up

on eggs.

And something else

that I heard this morning

is his shirt says,

"I sell boneless chicken,"

which I think is hysterical,

but anyway, let's...

let's keep moving!

What you're gonna eat

is actually the bottom portion

of the leaves...

The whiteness is the ripeness.

And this is the famous

Pastel de Nata...

The culinary trademark

of Portugal.

Mm.

Food and tradition all in one.

We're gonna have to try

to make these while we're here.

Portugal is an endless wonder...

If you know where to look.

Okay! Uh, I think we got it.

Oh, we... oh.

You guys are

very, very natural together.

Great.

Oh, it's so much easier

out in the world, isn't it?

And you make it easy.

And you,

with that "endless wonder"

to bring it home.

That was perfect, right?

Okay, well, either way,

I-it's working, so keep it up.

- Yeah.

- Thank you.

Just let me know

if you want

to taste anything else

or interview anyone else.

Oh, thank you.

I think we're good for today,

but for tomorrow?

Where are we getting

the freshest fish?

Not here.

I thought they had

the best of everything here.

For cooking at home,

yes, but if it were

my restaurant or show,

there's only one place I'd get

the freshest of fish from.

Pineapple is my favorite.

The taste of Portugal

is in every sip.

Who'd like to try it? You?

Yes, please.

You? Okay?

- In my opinion, the best.

- Thanks.

- Thank you.

- You're welcome.

Mm! It's good.

- Obrigada.

- You're welcome.

If you don't want yours,

- I'll have it.

- Okay.

Thank you.

And, uh, just let me know

when you're ready to discuss

the important fishes,

and I will introduce you

to the fishmonger.

Sounds like a plan.

Okay.

"Important fishes"?

Ahem.

Oh, don't worry.

It's lost on me, too.

Uh, yeah, I think it means

he's trying to impress you.

Really?

Come on.

I saw that look he gave you.

There was a look?

Well, how would you feel

if there was?

Honestly...

I'm too freaked out right now

to think about it.

How many more two-day delays

do you think they'll give us?

Well, it depends on

how long Dean wants to faff

and how good today turns out.

Mm.

So, uh, it's kind of on you.

You got this, right?

Mm-hmm.

What?

Super-fresh is always best...

right?

Right.

Right!

Where are you going?

- Lucas?

- Yes?

Quickly...

Do you happen to know anyone

with a boat with a kitchen on it

that we could use,

maybe tomorrow?

Tomorrow?

You want to...

You want to cook on a boat?

Just until Dean gets back.

Doesn't get

much fresher than that.

Have you...

Have you run it past Hope?

Ah, not yet.

I just, I wanted to see

if it was even possible first.

Yeah, it is tight.

But creatively spontaneous?

For you...

I'll find one.

Great.

Thank you.

Thanks.

Awesome!

Can I ask you something?

Always.

What'd you think

of today's footage?

Well, for someone

who loves cooking,

you're really trying to avoid

that kitchen, aren't you?

I'm trying to avoid all of us

being out of a job, honestly.

Touche.

Better?

Do you really need to ask?

Sure do.

Just did.

You're captivating.

Stop it.

No, I'm serious.

I feel like you are more "you"

than you've ever been.

That's high praise

coming from you.

I just hope the network

approves of the changes.

I think they'll approve anything

that buys us time

and looks good.

Even the boat?

Do we even know

if we have one yet?

Lucas seems confident.

You can say that again.

- And he's very helpful.

- Mm-hmm.

Oh...

we are so doing this.

Doing what, dancing?

Yes! It would be rude not to.

It's part of the experience.

Yeah, I'm...

I'm really not a great dancer.

Oh, you're Australian.

They love everything

Australians do here.

Oh, yeah?

Including this beauty?

Maybe not that one.

Wow.

Where'd you learn that move?

YouTube.

I, um, I almost did

this documentary

on Latin dancing.

You did? When?

How come

I didn't know about that?

Well, it was right before

I did

this much-needed paying gig.

Would've been fun.

Might have learned

a move or two,

but, um,

I wouldn't have met you,

or be here...

doing this.

So...

Sorry.

Lucas.

Could be about the boat.

Okay.

Well, uh, tell your boyfriend

I said hi.

What are you, five?

Ola.

We were just talking about you.

Hey!

No, no.

Trs.

- Um...

- Trs.

No more.

Surely, we can get maybe,

like, two or three more?

No?

Hope, I can just sh**t it

documentary style.

There's plenty of natural light.

And I could stay behind.

You're welcome.

Thank you, Brooklyn.

Your sacrifice is noted.

Okay, well, then I guess

it's just me, Anna,

and Russ and Tiago, of course.

The rest of you

can watch from here.

I'm guessing we're going

to want to come in and reset,

so just keep watching

and be ready.

We go now.

Oh.

Okay. We-We go now.

Great.

- Good luck.

- Um, okay, um...

okay, let's get these supplies

on the boat. Thank you!

Anna... you ready for this?

Yes. Let's cook some fish.

Have fun out there.

So once you get the garlic

and onions

all into a nice saute,

those flavors

sizzling in the pan...

Ooh, it's not every day

you get to cook on a boat!

Fun fact, it's actually

my first time on a boat, so...

Let's add some more olive oil

and then the fillet.

Thank you.

As fresh as can be!

You okay?

Uh...

I just need a minute.

She doesn't look good,

but they're not coming in.

Sea bass...

is a bit of a chef's secret.

It's dainty and delicious,

and if you don't want to deal

with all the skin and the bones,

your butcher

can do that for you.

But I am here to show you

that it's nothing

to be scared of.

Whoo!

At least in the kitchen on land!

Whoo...

Uh-oh.

Hey. You okay?

Do we have any, uh...

Have any ginger ale on board?

Here. Okay?

- It's okay.

- Okay.

You're doing so good.

The trick...

is to lift the bones

out of the fish

in one smooth and easy motion

so that you don't disturb

the presentation.

Not bad.

Not bad.

A little more sauce and...

this turned out perfectly!

A very Portuguese lunch.

Bon appetit.

Let's cut!

Cut.

Whoo!

Well done.

Hey. I couldn't find

any more ginger ale,

but they should help.

Oh. Thank you.

I'm already

feeling a bit better.

Oh, good.

So that was mortifying.

No, no, I... kind of liked it.

Oh. You liked watching me

get motion sickness?

I liked watching you

handle it like a boss.

Just, you know,

getting out of your head

and-and doing it.

It was real cooking.

It was fun.

I don't know if "fun"

is the word that I would use.

Okay, not fun, but entertaining.

It was certainly that,

and very beautifully sh*t,

I'm sure.

Maybe, maybe.

Thank you.

Yeah, there was nowhere to hide.

It was...

it was intimidating.

That is why it was so good.

It was just you being you,

and...

you are pretty awesome.

Same.

Thanks.

I was kind of worried

about you for a second, though.

Oh? Me too.

Hey.

Oh. What are you doing here?

I... I thought you were

stuck at the market all day.

And I was,

but I had to check in

and see how it went.

- Oh...

- With the boats.

Oh, yeah!

Yeah, smooth sailing.

It was that!

It was very good,

which is why we need to get back

and put together the dailies

so the execs have something

to wake up to.

Well, I'm ready. Are you?

Uh, yeah.

Oh, too bad.

I was hoping

we could go to dinner

to toast your success

and talk about...

other locations.

"Success" is a little premature,

but that's very sweet.

It never hurts

to have some backup locations

lined up.

Hmm?

Uh, I... I'd feel bad bailing.

No, you should go.

Enjoy.

No, there's nothing left

for you to do here, so...

Okay, well,

if you guys are sure?

Go. Have fun.

- Great.

- Yeah, we'll see you back there.

Okay. Are you ready

for the best food in Portugal?

I would expect nothing less

at this point.

Except maybe no more fish.

Okay.

Is it me,

or do I detect

a little love in Lisbon?

Okay, I know you want it

to be a surprise,

but I am starving.

Can you at least tell me

if we're close?

Almost there. Promise.

- Okay.

- Okay.

First thing that comes to mind

when you think of Portugal.

Port.

Specifically?

Tawny, aged 20 years.

My favorite. Yeah.

And fish.

Lots of fish.

True, but not Ronaldo?

- Who?

- The football player.

Not for the Bears.

I'm clearly

more into food than sports.

Okay, then you're in

for a treat.

After you.

I thought you would enjoy

a truffle tasting.

Who told you

the way straight to my heart?

Oh, my goodness, that's good.

That's incredible.

What an intoxicating whiff.

One that I'm guessing

will stay with you.

Ever been to Alba, Italy,

for the white truffle?

No, I actually haven't traveled

much outside of the show.

Okay, so Portugal is a first?

Yes.

But you seem to know

some Portuguese.

My dad is Brazilian,

but he didn't teach me.

I can understand a little.

Okay, makes sense.

So where did you study

the culinary arts?

Wait, let me guess.

Uh... Auguste Escoffier?

No? Kendall?

CIA?

Lou's in Chicago.

"Lou's in Chicago".

Is that a small school?

Yeah, tiny little

hole in the wall.

It's what some might call

a "greasy spoon",

and I call it

a k*ller free education.

"Dean in Chicago"...

They ended up

filming in my diner,

and I ended up filling in

when he fired his prep cook.

That's certainly lucky for you.

Yeah.

Yeah, it's a bit like Cinderella

with a crazy, erratic prince.

The classic fairy tale.

I think I would've gone

to culinary school,

but my mom got sick

and I had to stay at the diner

and work

and help out

until she got better.

And I tried to get a job

at some high-end restaurants,

but nothing really panned out.

Until Dean.

I remember being so nervous

making that decision to quit,

go work for Dean.

I ate like three bites of toast

in the days after that,

and I'm an eater.

Well, food is one of life's

greatest pleasures,

so you should enjoy

every mouthful.

And I get it,

it can be frightening,

leaving the familiar.

I'm considering

starting my own venture.

Venture? Really?

Yeah. Restaurant.

Different.

- Oh, wow!

- Yes.

But just to say,

I get how it felt.

But how do you feel now?

I felt overqualified there

and under-qualified here.

I know

it was the right decision,

I'm just not sure

where I fit any longer.

Maybe that's because

you are on the edge

of something great.

I like that.

Cheers.

To something great.

So he just walked away

from negotiations,

just like that?

So what, you're just gonna try

and find a...

A new chef?

Yeah, I mean, that makes sense,

but just what about...

what about everyone else?

So we'll just finish out

the last three

and then we'll see?

Okay. All right, well,

you just keep me posted

on who you find.

Okay.

I know you know

I'm right behind you.

New chef?

That's not gonna be great

for anyone.

Well, at least

we all still have jobs...

today.

Look, the network

is still asking for the dailies.

They really like the footage

and the creative direction

they're seeing.

They're just trying to slide

the new person in.

So... how's that coming?

Uploading now.

Great. Thank you.

How was your date?

Oh!

Don't scare me like that.

Sorry.

What are you doing out here?

Are you... you waiting up for me?

Maybe.

Why?

What's wrong?

Come sit with me.

He just bailed?

Like, "no, thanks"?

Wow.

This is it.

We don't know that for sure,

but...

all the signs point to yes.

I shouldn't be surprised, but...

I'm surprised.

Ditto.

We were just finding our groove.

I know! I know.

That footage today was a beaut.

I knew it would be.

You were great.

Would you ever want to host?

Like, be the chef?

You're seriously asking me that?

Well, they haven't hired

a new chef yet,

but they will soon.

Why can't it be you?

They'd never go for that.

Why not?

I'm not a celebrity.

They've given you

the chance of more airtime.

They clearly think

you're capable of more.

Out of desperation.

I have been performing well

under pressure...

and on rough waters.

It's kind of now and ever.

But, uh, they're not

gonna ask you to host.

That's it?

That's your pep talk?

You need to show them

that you can be the main,

the lead...

because I already know

you can make it great.

Wecan make it great.

If you figure out

what you want to show 'em...

I'll film it and edit it,

for you, Chef.

They bring their queijos

to the market

every Thursday and Sunday,

and they are

my absolute favorite,

as is this town.

Oh, wow.

Thank you.

Oh, this is exactly

what I hoped for!

I just want everyone

to have fun...

That's what

these tastings are all about.

Just experiencing

the easy, natural magic

that good food brings.

Let's get set up.

- Terceira.

- Terceira.

There's nowhere in Portugal

you're gonna go

that you won't find

a block of this sitting around.

We have two

of the same cheese here...

One is cured and one is not.

As you can tell by the texture,

this is the cured one.

Thank you.

- It's fantastic, right?

- Wow!

That's beautiful. Wow!

Yes. This one.

This one is my favorite. Yes.

This is

a phenomenal milk-blend cheese.

It's goat and cows' milk.

Amazing.

Good food is for everyone!

You have to try it.

Okay. Okay.

To Anna.

Cheers.

I don't know about you guys,

but that felt so fresh to me.

Entertaining

and still informative,

which we love.

Yeah, very impressive.

You told the story of this place

so beautifully...

almost as beautiful as you are.

Stop it.

Uh, thank you.

That's very sweet.

It was fun.

Yeah, everyone had fun.

So, uh, next up, olives.

Um, an entire episode

on a side dish?

It's gonna be great.

You'll see.

Everything's lined up.

Well, thank you. Okay.

Uh, guys, no,

we need to make sure

those lights go

in the van first, please.

Uh...

well, I think we can all

be proud of our work today.

Absolutely.

And we're done. Right?

Good.

Then you should come with me.

Where?

To see more of the area.

It's really growing.

I have just a quick meeting

with an investor.

Oh, for your restaurant?

Yeah. But it shouldn't

take long,

and I would love

to show you around more.

Oh.

Um, maybe we...

rain check for tomorrow?

It's my day off.

- It is?

- Yeah.

Oh, mine too.

I'll take you to lunch.

Okay. Perfect.

Good.

See you.

Bye.

Don't.

I wasn't gonna say a thing.

You lie.

Come on.

I need to go walk off

that last cheese

you made me eat.

Me?

I did not tell Brooklyn

to bring you the plate

of leftover Azeito...

You only have yourself to blame.

No, 'cause I was

behind the camera...

You know, doing my job.

It was you who insisted

I joined the cheese party.

Eh, fair.

Thank you for this.

Walking with nowhere to go,

nowhere to be...

it just feels magical,

doesn't it?

It's kind of my favorite thing.

What, walking?

Wandering. Winging it.

Just, uh, you know,

seeing where things go.

Maybe that's why

you're drawn to documentaries.

Well, yeah, exactly.

Um, there's a...

There's a real opportunity

for discovery in that genre

that I find really exciting.

I guess that's a dream.

Well, I can't imagine

there wouldn't be

a lot of opportunities.

Well, there were at first,

but after you turn down a few,

the offers stop coming.

Anyway, according

to my mates back home,

I've already made it.

So I am just trying not

to screw up a good thing,

I guess.

I completely get it,

but you've got to ignore

your mates back home.

How do you do that?

What?

Uh, what am I doing?

I don't know.

That!

That thing you do when you...

you look me in the eyes and...

And then I'm like...

Ginja?

The best of Portugal.

Best, best!

The best?

Oh, well, I guess

we'd better try it then.

If it's the best, we must.

Cheers.

Well, cheers.

Do you just put it all in?

I think it's sip and bite.

Okay.

Okay, that works. Yeah.

Mm!

Sick ride.

This is incredible.

Thank you.

Look at this space!

Wow. This is perfect.

It is.

Is... this is for our date?

I hope you don't mind.

I took the liberty of ordering.

Uh, usually, yes,

but this looks delicious.

Thank you.

You're welcome.

Is this your first day off

in Portugal?

It is.

Then I'm honored

you're spending it with me.

Oh. And I'm flattered

that you wanted to show me

where you're opening

your restaurant.

Yeah.

Yeah!

But it's not a fully day off.

No way!

You b*at me here?

How's that possible when I live

two minutes down the road?

You know me.

Thanks for coming.

Hugo, this is Anna.

- Anna.

- Hi.

Very nice to meet you.

I've heard so much about you.

You must be Dean's assistant?

Prep cook.

Oh, yes, sorry. Sorry.

Hugo is a huge fan of Dean's.

Help yourself.

Which is why we are excited

to have you do a segment here.

Here?

- Yeah.

- Yeah.

I just thought I help your show,

so Dean can feature

my restaurant

when it opens.

It's the least he can do, right?

Is that what this is all about?

There's potential for everyone.

Absolutely.

To promote your restaurant?

- Mm-hmm.

- We just need Dean.

Well, I don't think

he's coming anymore.

What?

I thought you said

you were just filling in

until he got here.

He's not coming anymore.

You said you had a day off.

Things change.

Well, this is all

very, uh, disappointing.

Wait, wait, wait.

Anna,

we can still

get the crew here, right?

Lucas,

this show's

not your golden ticket.

Now, if you'll excuse me,

I have a day off to enjoy.

This feels intense.

Sorry.

I didn't see you there.

You know, you should

really use your words.

v*olence isn't the answer.

Take a seat.

Lucas?

How'd you guess?

I'm... very empathetic.

Yeah. I'm more annoyed

than upset.

I think I was more upset

when Russ rejected me.

At the wrap party?

Right. I'm so glad you were

there to witness that.

Maybe that means something.

Yeah, it means that I should

stop looking at a good friend

as anything more,

even if in certain

foreign environments,

it feels like it could be

something more,

but it's only going to result

in future humiliation.

And Lucas...

Everything feels

transactional now.

I hate that!

Like, how do you know

if someone likes you

or what you can do for them?

You don't.

You just have to trust your gut.

Oh, yeah, that led me

right to an empty building.

Well, maybe,

but as soon as you knew,

you knew,

and you were out of there.

I really thought

he was interested in the food.

Like we were connecting over it,

and now everything

just seems less real.

No, the food is real.

The viewers you connect with

are real.

Our friendship is real.

Don't let

one pompous idiot put you off.

Most of us are still

diner folks at heart.

Oh. Brooklyn,

I love this gooey side of you.

Don't get used to it.

Hey, you're back.

I am.

I was, uh, I was gonna head out

and do some sightseeing.

You guys want to join?

No.

Looks like

it's just the two of us.

Sure.

Cheers.

And so you think

one person is one thing,

and another person

is another thing,

and it turns out

Brooklyn is just awesome.

Right?

I mean, Short Film Award

in New York,

completely made and edited

on her phone, I mean...

She's full

of underrated surprises.

Oh, for me, this whole trip is.

I forgot to ask, how was

your lunch date with Lucas?

It wasn't a date.

Mm-hmm.

It wasn't.

And I'm not giving it,

or him, any more of my time.

Good.

You deserve way better.

Well, you know,

when the time is right,

but right now, I just want

to keep my head in the game,

show the network what I can do.

So the goal for tomorrow?

Basic drama-free fun.

That's what I want,

so if we get canned tomorrow,

we can go out happy.

Ish.

Ish...

yeah.

Okay, well, um...

- Goodnight.

- Goodnight.

Bom dia, Portugal.

Bom dia.

Let's get it.

I think the olive mill you found

is way better

than the one Lucas suggested.

Oh, that was all Brooklyn.

Yeah, she got on that

as soon as Lucas sent

my call to voicemail.

Turns out he doesn't always

pick the best of the best.

Hmm. Right.

So you're going to do

an olive oil tasting?

Yes. It's gonna be

a whole olive experience,

and I'm gonna finish

with a green olive dip recipe

I found.

I'm down for some liquid gold.

Aw, thanks, Brooklyn.

Okay, it's time to roll.

We have two days left

to prove to whoever

this new chef is

that we are a team

worth keeping. Right?

Absolutely.

Tch!

And prove who the real chef is.

No pressure.

You got this.

Thanks.

Who's that?

I have no idea.

You don't think...

Surprise!

Did you miss me?

I knew they'd cave eventually.

I mean, it's not like they could

just replace me, is it?

I'm just surprised

no one gave me a heads up.

Ah, yes.

Now, that was my idea.

Hmm. Was it?

Yeah. Well, you know me.

I love a grand entrance.

And, uh, I was, uh...

sort of over the Algarve.

You were in Portugal

this whole time?

Well, at least

you're finally here.

And with more creative control,

starting now.

Excuse me?

Does that mean we won't

be going to the olive mill?

I should...

I should let them know.

Sorry, why would we be

going to an olive mill?

What am I gonna cook there?

We do everything in the kitchen.

We did.

We had to change up

the format a little,

get out of the kitchen,

get into the city,

and outside of it,

where everything was

just a bit more relaxed...

because you weren't here.

Are you trying to say

I'm not relaxed?

No. Didn't say that.

I needed

to keep things interesting

until we could splice you in,

when you got back.

So it was your idea?

Yes.

The network wanted us

to stay on schedule.

And she slid right on in!

Again, keeping us

on schedule in your absence.

What'd you expect?

Respect!

Can I put your bags down?

They're really heavy.

Of course, you can

put my bags down...

In my room.

You're welcome.

So...

where did you go

on these little outings?

We started at the market,

then the coast.

On a boat.

Very picturesque.

- Mm-hmm.

- Also, a queijeiro.

And it was all you?

No. No, everyone pitched in.

Oh.

Well...

since everyone seems to be

embracing change around here,

I'll introduce the next one,

which is...

getting rid of you.

What?

Wait, what?

Dean...

We have two more days

left of sh**ting.

You really want to do that?

Oh, yes, I do.

I'm the chef on this show.

I know you prefer rose,

but all they had was verde.

When in Portugal...

Why am I not more okay?

That was brutal.

Yeah, but...

also inevitable.

Was it?

He swapped out sweet Millie

mid-episode.

True, but sweet Millie

didn't even really

want to be doing this.

She didn't?

No. She went

back home to Columbus

and opened her own restaurant,

and is really happy.

Oh... I'm so glad!

Oh, that makes me so happy.

Because you care.

You care about your co-workers,

you care about the audience,

the work you do...

and you love what you do.

I love sharing food.

Showing people technique...

that it can be experimental

and fun.

Gourmet cooking

is not just for students

of the culinary arts.

Food is so much more than that!

It's... culture.

It is caring.

And connection.

Which is exactly why

you should be the one hosting.

It was never about that for me.

I didn't even know

that was an option.

Yeah, I know, but...

that's what this gig is.

Every job is a weird sign

or a hard sign.

As long as

the other outweighs it,

why wouldn't you go for it?

Mm...

because I was just fired?

From Dean?

He's one person.

Everyone knows

it's a volatile industry.

There's way more out there.

I don't think

I'm cut out for this.

You know what I think?

That olives are evil?

Yes!

Olives are evil.

And...

you're a bloody ripper.

A "ripper"?

Ripper?

I can't handle the Aussie slang

on top of the Portuguese.

It just means you're great.

Really great.

That's all.

Stop it.

You'll make me cry.

Sorry.

That's, uh, not my intention.

And for the record, um...

I messed up.

I think we all did our best...

considering the circumstances.

I'm not talking about work.

Your flight's all booked.

A 3:45 p.m.

departure tomorrow...

one stop.

That was fast.

Sorry, I...

I should probably go pack.

Yeah. Yeah, of course.

No worries.

I'm just saying

you didn't have to do that

in front of everyone.

She was out of line.

She was saving your show!

Are we gonna eat?

You know, I've stood by you

through a lot,

but you put us

in a really bad spot this time.

Some things can't be helped,

can they?

Not true.

You held the show hostage.

And you know, this whole

"bad-boy sheriff" act

has gone way too far,

if it's even an act anymore.

I thought we were having dinner.

I lost my appetite.

Oh, but you should watch

the footage...

because Anna

was good for the show.

It's fine.

It's fine, Mom, really.

I mean...

I got to go to Portugal

and Mexico and...

half of the major cities

in America,

so it's all good,

and now, it's just...

it's time to come home.

You could call Lou,

see if he needs help

in the diner?

No. I-I'm not sure

I'm gonna do that.

Have you filled in

the employment form

for the county yet?

No, but I-I will.

Yeah?

Yeah. I mean,

it's steady, right?

What is it that Dad always says?

That if you...

If you do the work, then...

"You get the result."

But only if that's

what you really want to do.

I just am tired of filling in.

I just want to feel like I have

some type of control

over my destiny.

Mm, well, Hollywood

is never gonna give you that.

It's a cooking show!

It's not some big action film.

Yeah, I...

I might need you

to resend that link.

You got it, sweetheart.

We love you.

Love you more.

Okay, so this is

today's schedule.

Uh, Brooklyn... here.

Okay, um, I'll be right back.

Just got to make a phone call.

Dean, the vans are ready

to take us to Pena Palace.

You sure are pretty, Portugal.

Hold it... right there.

For your poster.

Poster?

Your TV career doesn't end here.

What?

You're a cooking nerd, right?

I mean, I don't know if

I'd call myself a nerd, but...

Ahem.

Okay, fine. Yes. Why?

You're approachable.

More than some.

Which is why I was willing

to be on camera for you,

and not just for the free food.

You are

a generally tough customer.

I know you think

Dean is the personality,

but the people

want to watch you.

The crew wants to work for you.

That's very sweet

of you to say, but...

as you just saw, I was fired,

so it's kind of impossible.

Except Hope and I

just had a little chat,

and, uh,

while she can't override Dean,

she thinks there might be

enough footage for a pilot.

Your pilot.

Mm-hmm!

All that's missing is an ending.

You're serious?

Hope says

the network is intrigued.

If we show 'em

a little bit more,

they just might bite.

Well, when?

Aren't you guys supposed to be

setting up at the palace?

Hope's covering for us.

Well, you know

if Dean finds out,

you're next... both of you.

Yeah, I don't care.

It's time I started doing

what I want anyway.

So what do you say?

Should we get cooking?

Okay... camera there.

Cooper, this is where

I'll be plating,

then we go outside...

I want the audience at home

to see all of this.

We end up at the table.

Food is going

to look great here.

We have some options for you.

Okay.

Yes. No. No.

Yes.

No.

- And Cooper?

- Yeah?

I'd like a round table.

Okay.

You obviously have

something to say...

just say it.

You realize I know nothing

about being a prep cook.

I think we both know

more than we realize,

and we just need to own it.

Plus...

I need you.

I know that.

And our chef only has an hour

until she has to catch a plane!

Yeah, yeah, yeah.

Lighting isn't quite right.

Everything you sh**t

looks amazing.

I'll take that.

Okay.

Okay...

You ready?

Ready as I'll ever be.

We had to push an hour

because we've had

some production delays,

one of which...

We no longer have a prep cook.

I realize you're not thrilled

by the way

things have played out.

I watched the footage...

of Anna.

And?

And she's good.

She's always been good.

Yes!

It's the reason why I hired her.

You have always been able

to spot talent.

Maybe I was a bit hasty.

You? Hasty?

Well...

Hey, but there is

something you can do.

Uh... why do I feel like

I just stepped out

into a Jane Austen novel?

Are you a fan?

Maybe.

Good!

Because that's how

I wanted this to feel...

Like a relaxed-but-elevated

picnic.

With lavender rack of lamb?

Yeah, and lots of other goodies.

Okay, your lighting's perfect.

Oh, come... sit!

You have to eat with me.

Best table's a crowded one.

It, uh, sounds like

you just found your tagline.

Oh, my gosh,

I think you're right.

Ahem. "The best table

is a crowded one."

I love it!

May I join?

Hope?

What are you doing here?

Does Dean know?

He called the network

and he vouched for you

and your new pilot.

He did?

Yeah, I mean, for all

Dean's many, many flaws,

he has an appreciation

for natural talent.

So, of course, now he wants

you to hit it out of the park.

So here we are!

So what can we do?

Where are we at?

Please, come, sit...

eat and enjoy.

Guys, come eat!

- I made that.

- Let's crowd this table!

You made this?

Well, with help.

I made them with help.

- It looks great, guys.

- Wow.

Oh, great!

Mm. So good.

So good. Okay. What's next?

This is fantastic.

So...

where do I sit?

Could you give this a pass?

Thanks.

So, uh...

it's time to try the lamb.

Oh, yes.

Here's to the chef...

and...

to more room around the table.

Thank you.

And that's a cut.

Who's up for a sh*t of ginja?

- Oh, yes!

- Yes.

Well, the wheels

are already turning.

"A Sous in Sevilla"?

Think about it.

Fingers crossed.

That'd be incredible.

That'd be so cool.

Hey, uh, I was hoping

you might want to join me

for a port...

Just the two of us?

Yeah.

Finally.

To the new show.

I cannot believe

this is happening.

Well, I'm 100% in.

Yeah. Well, to best mates.

No.

I mean... I mean, yes, but...

But no.

We are best mates, but...

I messed up that night.

Oh?

Watching you lately,

I don't know...

the light's just shifted and...

brought everything into focus.

You are not only

my best friend, but...

the most amazing woman

I have ever met.

Well...

that's...

probably a good thing.

'Cause I never stopped

having feelings for you.

Does that mean you're gonna

give me another chance?

You know I'm not going in first.

Yes, Chef.