02x01 - A Sweet and Savory Adventure

[bunniefuu]

[carefree soul music playing]

♪ Yeah, yeah, yeah ♪

♪ When I wake up in the morning ♪

♪ The very first thing I do ♪

[Meghan] So, Daniel,
we have friends coming.

- New friends.
- I'm excited. It's like a first date.

- Double date.
- Double date. Awesome.

[laughs]

{\an8}Shall we make
a welcome snack for our guests?

[Daniel] Oh, yeah.

[Meghan] I'm thinking
an easy caramelized onion tart

because it ticks the box
of sweet and savory for people,

and it's so easy if you have puff pastry,
which you should always have.

- Mm.
- I know. Yeah.

- Ain't got--
- You've got lip gloss and mascara.

I've got lip gloss and blush.
I don't got puff pastry.

[Meghan] I've got it.
Are you comfortable cutting onions?

[Daniel] I'm more comfortable now
than last time.

- With a knife in general. Great.
- Yes.

I've realized I need
a bigger knife to cut properly.

- It was the knife's fault.
- [chuckles] Definitely the knife's fault.

It was too small
for my big, manly hand. [laughs]

How thin? How thick?

Thinly sliced,
and we're going to do two of them.

Our guests today are culinary masters.
David Chang.

- [Daniel] Icon.
- Icon.

{\an8}Michelin-starred restaurateur,
TV host, founder of Momofuku.

I have his ramen
always stocked in our cupboards.

- Oh, do you?
- Yeah, the soy scallion ramen.

I always have that.

[Meghan] And guess who else is coming?

Christina Tosi.

- Milk Bar?
- Milk Bar.

{\an8}Which is famous for her playful desserts
and all these fun flavor combos.

Two blocks from my apartment
on the Upper West Side.

So, like, I'm always there.

David and Christina are great friends.
Like us.

And I thought the four of us
could be a really cool alchemy.

He's an amazing cook
who can think off the cuff,

and she has the sweetest
of sweet tooths, like you.

Yeah. I just can't believe
they're coming here. [chuckles]

- Like, that's so awesome.
- [Meghan] Right?

- All right. Butter, olive oil, and then...
- [Daniel] Onions!

[Meghan] So all I have
is a couple tablespoons of butter.

[upbeat music playing]

Get some thyme in there,
the tiniest bit of sugar in there,

and then some Gruyère cheese.

- We can start grating while it cooks down.
- [Daniel] Cheese duty.

[Meghan] And we're gonna let them cook
a solid 20 minutes.

And all the sweetness is gonna come out,
and we're gonna get all that flavor.

This is where a liquid is gonna help us.
I'm gonna use balsamic vinegar,

which also has a natural sweetness.

And that gives us the sweet for Christina
and the savory for David.

[Daniel] God, it smells so good.

[Meghan] Time to mix all this together.

♪ Something every girl... ♪

Cheese, cheese, cheese.
Do you wanna give that a little mix?

- Sure.
- I'm gonna get our puff pastry out.

- Guy's having a beverage.
- [Daniel chuckles]

♪ I dream of you just holding me tight ♪

♪ Ooh! ♪

[Meghan] Next. Egg wash.

♪ ...around the world just to tell you... ♪

- Let's put some of this in the middle.
- [Daniel] Okay.

It feels like a little,
like, wonton or something.

- Like a little present. Something--
- A little present.

♪ Believe me ♪

[Meghan] So let's leave most of them flat
and try a few of them as blossoms.

Take these two ends and give that a pinch.

- Then that one and give that a pinch.
- [Daniel] Ooh. Okay.

This is fun.

♪ Girl, would you believe me ♪

[Meghan] Our oven's at 400.

In they go.

Twenty to 25 minutes.

Let's get ready for our friends.

♪ Girl, would you believe me ♪

[music ends]

[birds chirping]

- [Meghan] Do you want me to powder you?
- [Daniel chuckles] If you want.

- [giggles]
- I should just get here.

You look great.

Do you want me to do something for you?
The little kit?

[chuckling] Yeah.

She's gonna help a sister out here.

- Thank you.
- You're welcome.

- You're so gentle.
- [chuckles]

So should I press it harder?

- I feel like I'm shoving it in your face.
- Huh! Get in her skin.

{\an8}- Hello!
- [Meghan] Gosh, hi! Thank you for coming.

{\an8}- I'm so happy you're here.
- [Daniel] It's so-- Gosh.

{\an8}- Totally a fangirl.
- [Meghan] He already said that. [laughs]

I told him. So nice to meet you.

- [Meghan] Who'd like some coffee?
- I'm a black coffee.

I'll drink black coffee.

- You're back on coffee?
- Back on coffee.

[laughter]

[Meghan] You two met
working together, right?

We didn't work together in restaurants.
We worked almost--

They weren't competing restaurants,
just different restaurant groups.

But it was sort of the kinship
once we met each other of,

"Dude, was your life like, like--
Was it like this in your kitchen? In..."

- We both grew up in Northern Virginia.
- I used to live in Richmond.

- Oh, I love Richmond.
- It's beautiful.

I literally remember dropping you off
at your parents' house on Christmas Eve

in a little beat-up old car down 95.

- Most terrifying drive I've ever been on.
- [laughing]

We got there fast, that's for sure.

How about you two?

[Meghan] We met in 2009.

I said, "I have to go to this thing.
I need someone to do my makeup."

I heard this guy's really good,
and we just--

Totally clicked.

- Became buddies.
- Yeah.

And you've seen each other
through all different versions of life.

- Lots of chapters.
- [laughter]

- Yes.
- He knows everything.

- Lots of chapters.
- You know everything. [laughs]

[Meghan] We're so glad you're here.
We made onion tarts for you and also...

I have a lot of chickens,
and this morning, the silkies laid.

- The silkies?
- The eggs are tiny. You ever seen them?

- No. I don't even know what a silkie is.
- I was like, "Do you know?" [laughs]

Let me show you.

{\an8}- [David] Oh my God!
- [Christina laughs]

{\an8}[Meghan] They're hilarious.
They make very small eggs,

so it's not as small as a quail egg,
but they're tiny.

I thought we could fry a couple,
put them on those bites...

- Silkie eggs? Into it.
- Silkie eggs.

[Meghan] You can see
they're cute, sweet little...

- [David] Wow.
- [Meghan] Right?

[upbeat music playing]

[eggs sizzling]

- [David] Do you have a plate?
- [Meghan] Of course.

- [David] Thank you.
- You're welcome.

[David] The goal is how do you get it
super crispy on the outside?

- [Meghan] Mm-hmm.
- Still being runny.

- You want it a little runny?
- [Meghan] Yeah.

- [David] Turn the heat off.
- And it steams.

That's all you need.
A bit like that, and we're ready to go.

[Meghan] That's a good pro tip.

They're so pretty. Our little gals.

- [David] Crispy.
- [Meghan] Great.

[Christina] Beautiful.

We can have little bites of that
and that and that and...

[Daniel] Isn't this a very New York thing?

- [David] Oh, that?
- Yeah.

[David] Look at that pro.
You didn't tell me he's a pro eater.

- [Meghan giggles]
- Mm.

- We're trying to be all proper.
- I know. I'm blown away.

[Meghan] Like a little taco.

[David] Really good.

[Christina] I love caramelized onions
because they're sweet.

- [Meghan] We were thinking of you.
- What are we up to?

I'm thinking about putting each of us
in and out of our comfort zone.

So I thought we'd begin
with flower arranging.

- [David] Uh-oh.
- [Meghan] One of my favorite activities.

And I thought
we could come back to the kitchen

and you can share some of your expertise.

I don't know if you two
are highly competitive.

No, I'm not. He is.

I know you two are.

We can't stop.

I was like, are we on the same team
or are we enemies today?

Because it is a competition.

- Someone has to win, someone has to lose.
- Yeah.

[Meghan] You don't have
to compete for these. You each get one.

Thank you. Oh my God.

- I love your love of scarves.
- [gasps]

- So I decided to make some.
- [Christina] Come on.

[playful music]

We're going to do water marbling,

which is a really cool and kind of,
I'm not going to say easy,

but easier-than-it-seems process.

{\an8}Christina loves a beautiful headscarf.
I love them too.

And I think,
though I haven't done it before, my gosh,

to be able to use scarves like this
as a pocket square for the fellas,

for her for her hair,

and even if you wanted
to do great gift wrap, awesome.

So let's have some fun and see how we do.

I'm going to start with one
that I would probably wear.

I have my water in this shallow pan,
and I've already added carrageenan,

which thickens the water
so these colored dyes can float on top.

[dynamic music playing]

This is making
just these little patterns and swirls.

I mean, it's pretty fun.

So let's just see how we do with this one.

Okay. The moment of truth.

♪ Ooh ♪

♪ And then everything changes ♪

♪ When I see you again
I wanna fall straight... ♪

Okay.

It's subtle,
but it's not bad for a first try.

You can't see it, but it's sweet.
Let's keep trying.

I don't want it to drip on Guy,
so here we go. Oops.

Sorry, buddy.

You're gonna come back
and Guy's gonna look like a blueberry.

Okay. Now we're making one for Christina.

They're from New York.
Let's give her California sunset.

[cheerful music playing]

How special to be able
to create something so unique.

How on earth
have I never done this before?

[music turns jazzy]

Pretty good.

It kind of reminds me
of old Pucci prints from the '70s.

A black pocket square for David.

[in playful tone] Nice!

It's cool.

Uno más.

Maybe blues.

[softly] Oh, my dear Daniel.

[jazzy music continues]

Beautiful.

[Meghan laughs]

Okay. I think they're going to love those.

[music ends]

- [David] Whoa!
- [Meghan] Isn't that neat?

[Daniel] I can't believe you made this.

- So nice. Thank you.
- [Meghan] You're very welcome.

[Christina] Look at you! This is gorgeous.

- [David] Wear it in the kitchen.
- [Meghan] Fun times.

- It might have to happen.
- [Daniel laughs]

- It might just have to.
- [Meghan] I appreciate that.

It was an experiment,
but I think so much of it today

will also be about finding new things
that we may or may not be good at,

but at least playing
while we figure it out with friends.

[Christina] I love that.
Getting out of our comfort zone.

- That's what I do every day.
- [laughter]

If you would like me to figure out
some scoring method, I certainly can.

Actually, don't,
because he's a real cheater.

- He'll game the scoring system.
- It's not cheating when you win, okay?

[laughter]

- She's looking so cute.
- Okay. We're dolled up.

[Meghan] We are dolled up.

Alright, team.
We're gonna start with flower arranging,

and then you can teach us your ways
with all things sweet and savory.

I'm hoping we can make s'mores.
I wanna make graham crackers.

I've always wanted to make them homemade.

- Oh.
- [Meghan] And homemade marshmallows too.

- Is that a good plan?
- Awesome plan.

[big band music playing]

- [Meghan] Come on, g*ng.
- All right.

We've made an impromptu flower mart.

This is the b*ttlefield, huh?
This is where it begins.

- Stay back. This will get vicious.
- I'm getting all the tools.

Okay, start with a vessel.

See what speaks to you,
and then we can play.

[David] This speaks to me.

Just keep in mind, you're going to choose
your greenery that will be the base,

then you'll choose three different
types of flowers and textures,

and we'll start to fill it in.
You'll be great at this.

[Christina laughs]

Once you have your vessel,
you create a grid of tape on top.

You could just do an X.
You could do a couple little squares.

It just gives you
a little bit more of a guide. Got it.

- [Christina] So it's not flopping.
- [Meghan] Yeah.

[Christina] It's a real security system.
so if anyone tries to get in, okay.

- Can I get you some water?
- Please. Yes.

- Can I get you some water?
- [laughs]

Find a way to get it-- Oh, look at...
There's a hole in this pot.

- Oh no!
- That would be my handiwork.

[laughter]

- [Meghan] Not a viable vessel option.
- God!

Sabotage complete.

- Clock is ticking, Christina.
- Meghan, this is one speaks to me.

I know, I know. Can this speak to you?

- [Daniel] Girl!
- [Meghan laughs]

[Daniel] What is happening?

- There's an enormous crack along the side.
- [Daniel] Oh no!

- What about this one?
- Yeah, I don't mind this one.

- [Meghan] Holy cow.
- [Daniel] Holy moly.

[Meghan] So greens is the base,
then start putting in your thicker blooms.

- [Christina] Okay.
- Where'd you get this?

I'm not telling you.

Just keep playing.

You're editing along the way as you go.

[Meghan] You're editing, right?
You can always start a little bit higher.

I like things not perfectly symmetrical.

I'm just trying to look
like I know what I'm doing.

[Daniel laughing] Me too.

- What's that for?
- [David] I don't know.

[Megan laughing] Oh my God.

What do you want
the star of the show to be?

Okay, my dirty little secret is
I'm not a flower person.

- [gasps] Really?
- I love plants. I'm a plant lady.

- [Meghan] Yes.
- Not a flower person.

Gosh, how interesting.

The greenery speaks to me,
and for some reason...

[Meghan] That's good.

[Christina] It doesn't have to be
about flowers.

- No.
- [Christina] Okay. It's a plant arranging.

[Christina laughs]

Can I just say this is maybe
one of the most joyful days?

[Meghan] Oh, that's so nice.

No one ever invites anyone over
to come and just play.

Like lose yourself, learn something new.

[Meghan] I think we forget
about that childlike wonder.

Just how fun it is to be curious
and learn something new.

- David, this is looking very good.
- [Daniel] Looks amazing.

Isn't there like a Japanese...

- There is. It's called ikebana.
- [Meghan] Ikebana, yeah.

- Yes.
- Are you using principles of that?

Um... no.

- [Meghan laughs]
- [David] That's all I know.

Samurai used to do floral arranging
and calligraphy to help with their focus

and their, uh, dexterity
before they would go off to w*r.

Is this so wild that I do
flower arranging and calligraphy?

There ya go. You'd be a hell of a samurai.

- [Christina] Samurai!
- [laughs]

[upbeat music playing]

- [Daniel] Just keep getting smaller.
- [Christina] I love what you're going for.

[Meghan] What happened?

- It's...
- [Meghan] A different vision.

- Yeah.
- [Meghan] It's great

[David] No idea if this is good or bad,
but the hardest part of making a dish

is sort of stopping before it's too much.

Yup.

When you're younger,
let's put as much as humanly possible.

When do you stop?

- [Meghan] Honestly...
- It's like that with makeup.

- [Meghan] And with fashion.
- Mm!

I feel like I need a scrunchie. [laughs]

- A bobby pin?
- [Christina] Yeah.

[Daniel] I'm looking at this
like a hairdo.

[Meghan] If around this,
you started to put some greenery,

you almost have like a layered haircut.

- Right?
- [Christina] Yeah!

You don't see it, but it's hiding it.
I'm here for that.

That is very good!

- Time's up, done!
- So freaking good.

That's very Ikebana.

- Yes, because--
- I'll show you my samurai skills later.

[laughter]

I don't doubt it.
The sword's coming out in the kitchen.

[pleasant music playing]

- I think I've hit it.
- [David] It's really nice.

He's an artist. That's beautiful.

- Oh my God.
- [Meghan] He's an artiste.

Okay, I gotta hurry up.

Uh, so where are the judges? [laughs]

[Christina] When does
the judging committee get here?

[jazz music playing]

Very nice, Christina.

That pained you. [laughs]

I can hear it.

- [Meghan] All right.
- [David] Well done.

- [Meghan] Yeah. Nice!
- [Christina] I got real green thumbs up.

[Meghan] They all came out beautiful.

It's a great reminder
that it doesn't have to be one way.

Yeah, but I also feel
like it's personality.

Like, you kind of see
our personalities through these.

What does yours mean?

Mine is small and mighty.

Small-- That's a good title.

Small and mighty.

- [David] It's very, very beautiful.
- Like small-- Aw, thanks, buddy.

It really is.

- It's very, like, Upper West Side.
- [Meghan] Oh, yes, it is.

I mean, it's clear that Meghan won.

- [laughter]
- [Meghan] Not at all!

[Christina] By a long shot, you guys.

- [Meghan] What do you want to do?
- [Daniel] Eat.

- [Meghan] I'm impressed.
- [Christina] Snacks.

[Meghan] Snacks.
It's snack time, isn't it?

- Should we prep for a sweet treat?
- [Christina] Love that.

♪ We living that good life
And everybody feel alright ♪

[Meghan] Let's talk s'mores.

Do we all agree that s'mores should have
some sort of graham cr*cker base?

- Yes.
- Some sort of marshmallow base?

- Yes.
- And some sort of melty chocolate-y...

Chocolate situation.
Actually, I made some chocolate bark.

- [Christina] Are we gonna use the bark?
- [Meghan] I think so.

- [Christina] Perfect.
- What do we need? Put us to work.

Uh, let's do graham crackers first.
Butter, honey.

I can't believe
we're making this from scratch.

I thought it was like rye bread.
Not something you made, like...

It was already there.

[Meghan] Usually, I don't enjoy baking
because it is so measured.

[Christina] But it's a bit directional.

You use your intuition
about what are you excited about.

You just unleashed that in us
in flower arrangement,

where it's like, just follow.

I just went back out there
and re-tweaked my arrangement.

[laughter]

[upbeat music playing]

[Christina] Confectioner's sugar.

Are we making two separate batches?

Or two different flavors?
Or we're just sharing the work?

I think we start
with the batch that looks the same,

but if someone wants to go
heavy on the cinnamon...

I'll move the cinnamon.

...or they want
a peanut butter graham cr*cker.

Wait. Peanut butter graham cr*cker?

- Why not, right?
- [Meghan] Oh, boy. Oh, dear.

- He's a peanut butter lover.
- [Daniel] Yeah.

My family's s'more
is not regular chocolate.

- It's a peanut butter cup.
- [gasps]

- [Christina] That's the--
- Shut up.

[Meghan laughs]

I got goose bumps.

[Christina] You are one of us, Daniel.

I love the idea
of being able to rethink baking.

To be just a little more spontaneous.

- Right?
- [Christina] True.

[Christina] Okay,
and we need whole wheat flour.

Salt. And a little cinny.

[Meghan] How easy.

If you want to do peanut butter,
I would say put it in now.

- Great.
- Baking 101, put ingredients together.

- Wet and wet?
- [Christina] Peanut butter's a little wet.

If you created your own bakery,
you should name it Small But Mighty.

- Small But Mighty?
- Yeah.

It could be a floral and baked goods shop.

And on their way out,
you could do someone's makeup.

[laughing] Right.

- "Before you leave, some contour."
- [laughs] Right.

Yeah. I feel like graham crackers
are going to have a moment in the future

where you're gonna see
a bunch of different flavors.

You'd make something crazy
like a ketchup graham cr*cker.

I was just thinking lavender honey.

- That'd be a good one.
- That would be good!

- A lavender honey graham cr*cker.
- [David] Can we make that now?

Yeah, we can.

So it's going to be peanut butter,
lavender honey. Boom.

What kind of chocolate bark did you make?

So I did the white chocolate
with hemp hearts and flower sprinkles.

Like this was the me version, right?
"Make it pretty with little flowers."

And like it could be tonal.

And the others are more crowd pleasers.
Like this one has feuilletine, um...

Oh!

- Pretzels. Coconut.
- His favorite ingredient.

And this one was
the potato chips, Rice Krispies,

and you know those little
like wafer layered cookies?

- I can see any of these in your land.
- With the peanut butter.

Lavender honey could honestly
take on both of these as well.

- Lovely.

- Oh!
- Very strong.

- Lavender is one of my favorites.
- I love lavender.

- Get it in, babe.
- We don't need a lot. We need to grind it.

- [grinding machine whirring]
- [Christina] Spice grindin'.

I'm a big proponent
of eating the dough before you go.

Not much you can do once it's in the oven.

[laughter]

[playful jazz music]

Definitely not too much.

- [Christina] Elegant.
- [Meghan] Yeah.

- It's nice, it builds.
- Mm-hm.

[Christina] Roll out time.

Use the edges of your parchment paper
to mush it together into a little package.

This is so smart.

- [Christina] And now we cut.
- [Meghan] Squares?

- I think so.
- Yeah, classic.

- You want to cut it into shapes?
- I'll let you cut it.

No, no, no, no.
I'm your-- I'm your sous-chef.

[lively music playing]

- [whispering] Meghan's good at this.
- My girl's got it.

[David whispering]
I feel like she's done this before.

You're crushing it, Daniel.

And then, so you get the little pokies?

- Forks?
- [Meghan] Yes, great idea.

Let's get these grahamies in the oven
and get marshmallows on the road.

Okay, I love that. These are going
to stay in at 325 for 18 to 20 minutes?

[Christina] Yes. Perfect.
What do you think?

Bring our stand mixers over
for some marshmallow action?

Yes, absolutely.

[Christina] Okay. Powdered gelatin.

And then a half a cup of cold water.

- Now we're going to make sugar syrup.
- [Meghan] Alright.

- [Christina] One cup of sugar.
- [Meghan] Mm-hm.

We're going to add a bit of corn syrup,
and then we're gonna do a splash of water.

[music ends]

[Christina] Okay, question for the team.

Flavors of marshmallows.

Where could you take
a flavor of a marshmallow?

It could be anything
that has color and flavor.

[Meghan] Like a turmeric marshmallow.

[Christina] That'd be stunning.
Should we do vanilla bean turmeric?

- Yeah.
- I'm with you.

Also, how about
some brown butter marshmallow?

- Oh, I like that too.
- Ooh!

Beurre noisette is one of my most fav--
She knows this.

- Burn, baby, burn!
- She knows everything about me.

[Meghan] Here's your sugar syrup.

We've got to get this hot, right?

Yeah, we're going to heat that up.
Get some butter in your pan first.

- [David] Oui, chef.
- [Christina] An army of ideas here.

[Meghan] ♪ Heating this gal up ♪

- Have you ever made brown butter before?
- No. Can I watch you make it?

I've been told today's about
getting out of your comfort zone.

- Oh, oh, no, no, no.
- Yeah, yeah, yeah.

You've got one of the very best teachers
and chefs in the world.

[Daniel giggles]

[Daniel] Something's boiling.

[laughter]

- [David] How uncomfortable are you?
- Like, "Something's happening!"

Very, but I want to figure it out
because then I'll get comfortable.

That's exactly how you do it.

I just gave it a swirl.

A little swirl to make sure
that the heat distribution is happening.

[Daniel] Oh, swirl, girl!

I think, um, we're winning.

[all laughing]

[Christina] Okay, we're coming in hot.

[Meghan] Okay,
so sugar syrup going into the gelatin.

[lively music playing]

[whirring]

- How's the brown butter looking?
- [David] I think we are good.

I think it's time...

To add some magic.

...for my flavor scientist...

Oh my gosh.

...my visionary, to do her thing.

[lively music continues]

[Meghan] Oh, I love the little flecks
of the vanilla bean in there.

[Christina] What if we take a small bowl...

Yeah?

...and we make some of the--
just a small amount of marshmallow

and make it super yellow, turmeric-y.

And then we swirl it in.

- Ribbons of flavor.
- That's it.

[upbeat music playing]

All right. Ooh, honey!

[Christina] How are you guys looking
in brown butter town?

- Doing good.
- [Christina] Okay.

I'm coming into the pan with this,
and I'll let you do your swirl.

I appreciate that you trust me.

[Christina] I fully trust you.

- Do you trust me?
- I do trust you.

But again,
theirs is going to look super cool, yeah.

[laughing] Competitive.
We're all eating the same s'mores.

- [laughs]
- [Meghan] You guys.

[Christina] Alright, team,
graham crackers out of the oven in full,

and they're looking good.

This is beautiful.

[Meghan] This is now
like the water marbling with marshmallows.

[Christina] We're full circle.

D, you're in the pan.

Our graham crackers are out of the oven.
They're cooling.

Our marshmallows going in their pans.

We need to let them set,
which will probably take another hour.

- Great. So David, off to the garden.
- Chef.

- Oh, you're up!
- Off to the garden.

For a little harvest.

[upbeat music playing]

Wow. This is why you leave New York City,
so you can have something like this.

- This lovely garden.
- It's a nice luxury.

Okay, anything calling to you?
What about these sugar snap peas?

[David] Yeah.

♪ I don't care about tomorrow ♪

A little bit of this, little bit of that.
These chives.

- Let's use the baby bok choy.
- [Meghan] Yeah.

♪ All I have is all I need, so ♪

I wonder what those two
are up to in there.

- I think they're just consuming sugar.
- [Meghan laughs]

- [David] It's what I think. Pick basil.
- [Meghan] Yeah.

- Okay. Is that good?
- [David] I think we're good.

[Meghan] Let's see
how our cohorts are doing.

[music ends]

- This feels very intense.
- [Daniel] I knew you'd...

We're in culinary school,
and Dave is our instructor.

- I'm ready.
- I just want to get organized.

I've no idea what we'll make. I mean,

other than what we got
in the garden and the pantry.

My job is to always
take everything in the fridge

and use as much of it as humanly possible.

Like improv, I would say.

This is very uncomfortable for me

because teamwork
is not always the easiest thing for me.

So I'm out of my comfort zone.

- I'm a great assistant.
- [David laughs]

Delegate.

I'm going to... figure out
how to bring everything out here,

and then figure out
what we're going to make.

- Can we help in any way?
- [David] I think...

No, this is the part where he's still
in his head, laying out the road map.

Kitchen 101. It's "Oui, Chef"
when you have your assignment.

[David] No, don't call me chef.
She's the chef.

It's behind, hot behind.

- Hot behind?
- [laughing]

- [Meghan] Flank steak marinade?
- [David] Great idea.

[pleasant music playing]

[David] The one thing
I could use help with

is mincing some garlic.

- Thin, thinly sliced.
- [Christina] One thing, one head?

Three cloves.
And, uh, slicing some apples.

Could someone peel these sugar snaps?

One of my favorite vegetables.
That's all we need.

- I'll do that.
- [Meghan] Me too. Let's sauté those.

[David] That's a really good idea.

Somebody wants to take the task of washing
the vegetables Meghan and I picked?

[Meghan] I can do that.

[Christina] I mince garlic, peel.
How do you want the apples cut?

You know what?
Just purée it with the garlic.

- [Christina] Purée it with garlic?
- You want to add apple juice.

We'll make a marinade for the flank steak.

- You know, Christina? I'll finish that.
- [Christina] Okay.

If you want to start on a flatbread,
we're going to oil stretch the dough.

Basically like a lavash.
You know very well.

[Meghan] Okay, so steak,
peas, salad, and flatbread.

This is crazy.

I just have to remind myself
that I'm doing this to myself.

- I appreciate you for being...
- [Meghan] This is a choice.

- [Daniel laughs]
- [David] Marinade for the steak.

I'm adding some apple juice, apples,

garlic, black pepper, soy,
a little agave, and sesame.

[whirring]

That smells amazing already.

This is basically
a Korean marinade for beef.

This is some variation of my mom's recipe.

[Meghan] Sweet.

This is my favorite
Dave Chang move, though.

This is how you make anything
insanely tasty.

[Meghan] How's that?

When he wants to make something sweet,
there's always apple involved.

Apple juice, apple cider,
agave, light brown sugar.

He never uses the surface-level stuff.

[David] Taste this marinade.

- Wow, it's great.
- Oh my God.

So you saw in the pantry these veggies.
We know we have some great Asian flavors.

And you said, "We're gonna make a salad.
We'll make sides and sauté something."

[David] Yeah.
When you work in restaurants,

you're always trying
to never throw food away.

[Meghan] That's how I love cooking.
Just improvising.

I feel like your food is also always...
there's always sauces.

Always accoutrements.

You always leave room
for the diner to be creative.

I think people appreciate that.
It also makes it entertaining.

- [David] Right? Fun.
- [Meghan] It's not just a meal.

It's not a static, inert thing.

It's almost like how Koreans always eat.
Like, when you go to a Korean barbecue.

- [Meghan] You choose your own adventure.
- [David] Customize it the way you want.

[Meghan] Yeah.
What will we do with the daikon radish?

That'll be our-- our spicy fresh pickles.

Let's take that jalapeño.

Be careful that you don't rub your face,
and just thinly slice it.

[laughter]

- More cabbage in my hair?
- A little.

- Thank you, friend.
- Bitty.

- A little bitty cabbage.
- You're good.

Thank you. It's the new accessory.
We're going to start a trend.

This is, for me, the opposite
of my clean-as-you-go world.

- Yeah.
- I usually like to work a lot more clean.

- We're on an adventure.
- [David] An adventure.

And this we'll use for the ssam
because it's so pretty.

If you want to actually cut this off...

[Daniel] Okay.

[David] ...and wash these,
we'll make meat wraps.

[Meghan] Oh, for the steak.
Great. Isn't that beautiful?

[Daniel chuckling] So beautiful.
That'd be a great lipstick.

[laughing] He said it would be
a great lipstick color. It would.

- We dream in our themes.
- Right?

[David] Is this chaotic enough for you?

[rock 'n' roll music playing]

[David] We are doing great work, guys.

We're just following your energy,
David, and improvising.

Some ginger so we can have
a little bit of flavor in our vinaigrette.

[David] Excited for this vinaigrette.

Oh, God. [laughs]
I don't like the pressure.

So, we're going to take some oil.
I'll show you how we're going to do this.

- Oh, this bread business.
- [Daniel] I forgot about the bread.

You will have to wash your hands after
because it will get...

So I think flatbread is underrated.

It's something
you can easily make at home.

Yeast, flour, salt, sugar.

- And if you guys want to start on that.
- I'll start on that.

Everyone can make this at home
because it's not precious.

It's highly imperfect.
That is the nature of it.

Try the vinaigrette and tell me
because I don't know what it's going on.

So it's just...

[laughs]

Happiness? Thank you.

[Christina] Where did you learn
how to cook, Meghan?

Watching cooking shows growing up.

That's what I enjoyed watching. And then
in college, the first time you live alone.

- So then you figure out--
- Even in college.

- [Meghan] Yeah.
- Like, "This is my home..."

- I was into Rachael Ray's 30-Minute Meals.
- So much better than Food Hall.

Oh, my gosh, yes.

[jazz music playing]

- I think my bread is busted.
- No, you're good.

[David] Do not worry. That is perfect.

That's perfect. That's the spirit.
You stretch it, and actually,

the thinner and stranger it is,
the better it is.

[jazz music continues]

[sizzling]

[Daniel] Oh, yeah. Oh, that's awesome.

[Meghan] Okay,
so we've got cabbage for our wraps.

We've made salad.

Flatbread. Pickles.

Our snap peas.
All that's left is our steak.

- [David] Want to help me cook the steak?
- I am so ready.

Ooh, look at them go.

[David] Oh, it's so nice out here.

- Right there. Boom.
- [sizzling]

How long would you say
this has to be on for?

- Two and a half minutes, three a side.
- Oh, okay.

[Meghan] Some beverages for us, guys.

[chuckles]

- Cheers.
- [Meghan] Cheers.

You guys, we have done really well.

I don't need to try it
to know it's going to be so good.

[music ends]

- [David] All right.
- [Christina] Let's eat.

[jazz music playing]

♪ Well, there's a party here tonight ♪

- Oh, it smells great in here.
- [Daniel] I know.

- This is awesome.
- It's going to be spectacular. Already is.

Dress that.

- Come on, guys, jump in.
- [laughter]

- [David] You can make a little meat wrap.
- [Meghan] Oh, yes.

- [David] Like this.
- Gorgeous.

♪ Pull up that plate
And give me some of that fancy wine ♪

- [David] Hey. Pretty good.
- Mm!

♪ I'll have another steak
But this time... ♪

[Christina] That dressing
on the salad is next level.

- Mm!
- Right?

[Daniel] Mm.

Mm, mm, mm. Lots of mmms.

This is insane.

It's really exceptional, g*ng.

- It's so amazing.
- Think about how collaborative it was.

And I learned so much, so thank you
for being such incredible teachers.

You rose to the occasion.

And also your enthusiasm. Infectious.

Mm!

So all we have left
is a little s'mores action.

No one's talking anymore.

[Christina] I know.

- That's how you know it's good food.
- [laughs]

♪ If you just watch me now ♪

♪ And I would show you how ♪

♪ You just... ♪

[Meghan] All right. Shall we?

[David] Well, it all worked out.

This is like the chicest
s'mores moment I will ever have.

[David] Thank you.

♪ Watch me now
And this will all work out ♪

Alright. I'm going to set myself up.

- D, your peanut butter.
- [Daniel] Yes, ma'am.

And then which one do you want
as your chocolate bark sitchy?

The one with the chips, please.

[Meghan] The kind
of marshmallow I'm looking for.

[David] You know what?
You live dangerously. I like it.

- It just adds flavor too.
- [Christina] Okay, mama.

[Meghan] Thank you greatly.

Thank you. Okay.

- You did it right.
- [Meghan] Okay.

♪ Let me hold your hand ♪

- Right on the-- Oh, boy.
- Oh-h*!

Can I say a messy s'more
is the only way to s'more?

- I agree with that.
- I want that on a t-shirt.

[chuckling]

This is looking like a little mozzarella!

It's like burrata.

- Oh, don't lose it, Chef!
- Oh!

- Oh, oh! No, no, no.
- Don't lose it.

- No, no, no. No, no, no.
- No, no, no!

- I got you! I got you! I got you!
- [David] Okay.

- Watch it, watch it.
- Bring it-- Bring it back.

[laughter]

- [Meghan] Our homemade marshmallows.
- I crash-landed. I crash-landed.

[Christina] Mess it up, man. Here we go.

- Mm.
- [Meghan] We did well, guys.

Mm!

- [David] Homemade s'more.
- Oh my God.

I've never had peanut butter
in a s'more before.

[Meghan laughs]

I don't think I could ever go back.

[Meghan] You guys,
your execution was top-notch.

- The flavors are beautiful.
- [David] It's delicious.

- The turmeric actually--
- It grounds it.

It does. Makes it not as sweet.

- [Meghan] Yeah.
- [Christina] Same with the lavender.

[Meghan] We did great.

[David] Thank you for having us.
Thank you for the hospitality.

For getting us out of our comfort zone.

[Meghan] It brings me so much joy
to see everyone just having fun

and trying so many cool new things.

- We did flower arranging.
- Yeah.

We made homemade marshmallows
and graham crackers.

We made a feast
from the garden and beyond.

Everybody helped.

Was our comfort zone
that we think everything's a competition

and our out of our comfort zone is that--

- We're not--
- We can just coexist?

This is going to sound cheesy,
but you get to meet people in your life

that you don't expect
when you first meet them

that are going to be
anchors for the rest of your life.

You guys found each other.

We bumped into each other.

And I can't imagine life any other way.

You believed in me
before I learned how to believe in myself.

- Forever grateful.
- Oh, you guys.

- It's so sweet.
- It's true.

We're not supposed to tell this
in front of the world, Christina.

[Meghan laughing] Your secret's out.

[laughter]

[closing music playing]

♪ Good morning, boy ♪

♪ I like to see you smile ♪

♪ Good morning, sun ♪

♪ The day's starting alright ♪

♪ Riding my horse ♪

♪ Like a movie star ♪

♪ I start to dream a whole lot ♪

♪ Where you will be by my side ♪

♪ Rolling in my old car ♪

♪ It's been one hell of a ride ♪

♪ Kissed your lips one last time ♪

♪ It's been one hell of a ride ♪