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1
00:00:04,504 --> 00:00:06,047
Hey, do you want
to try driving the Ocean Rider?
2
00:00:06,047 --> 00:00:07,090
Yep.
Are you ready?
3
00:00:07,090 --> 00:00:09,009
Yep, go ahead.
Woo!
4
00:00:09,259 --> 00:00:10,677
Faster!
5
00:00:10,969 --> 00:00:13,179
That's it, twelve knots,
that's as fast as she goes!
6
00:00:15,515 --> 00:00:17,100
Throughout my career,
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I've worked in all
kinds of kitchens.
8
00:00:21,312 --> 00:00:24,899
And every challenge I've faced
has made me a better chef.
9
00:00:25,483 --> 00:00:28,361
So now, I'm headed
out on a journey.
10
00:00:28,611 --> 00:00:30,530
I'm literally in the
middle of nowhere.
11
00:00:30,530 --> 00:00:34,951
To places like
this, this and this.
12
00:00:34,951 --> 00:00:37,287
Wow. Look at that.
13
00:00:37,287 --> 00:00:39,748
To restaurants so remote
that their chefs face
14
00:00:39,748 --> 00:00:40,999
more challenges in a day...
15
00:00:42,459 --> 00:00:44,753
See what it
takes to get a good product?
16
00:00:44,753 --> 00:00:46,963
Then most
chefs face in a lifetime.
17
00:00:46,963 --> 00:00:48,590
Oh, my God.
18
00:00:48,590 --> 00:00:50,884
And yet, they turn
these obstacles into
19
00:00:50,884 --> 00:00:53,219
once-in-a-lifetime meals.
20
00:00:53,219 --> 00:00:54,721
We got a fish.
21
00:00:54,721 --> 00:00:57,599
Oh yeah.
Looking good.
22
00:00:57,599 --> 00:01:00,018
Now, they're welcoming
me into their kitchens.
23
00:01:00,018 --> 00:01:01,019
Cheers.
24
00:01:01,019 --> 00:01:02,020
Welcome!
25
00:01:02,020 --> 00:01:03,229
Oh, yum.
Wow. Wow.
26
00:01:03,229 --> 00:01:05,148
It's a chance to up my game.
27
00:01:05,148 --> 00:01:06,441
I'm just blown away.
28
00:01:06,441 --> 00:01:08,151
That's good.
I know.
29
00:01:08,151 --> 00:01:11,279
While having the kind
of adventure that can only be
30
00:01:11,279 --> 00:01:14,949
had at the very
end of the world.
31
00:01:14,949 --> 00:01:16,701
I got it.
32
00:01:23,083 --> 00:01:25,752
I'm heading to Turner Farm
in Maine, whose legendary
33
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barn house suppers draw people
from all across the country.
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Part of the appeal is
how remote this place is.
35
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After flying into Portland,
36
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guests drive 100
miles to Rockland.
37
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Then board a boat for a
90-minute ride out to tiny
38
00:01:41,434 --> 00:01:44,687
North Haven Island, which
is 12 miles out to sea.
39
00:01:50,944 --> 00:01:52,362
Have you spent
much time at the farm?
40
00:01:52,487 --> 00:01:54,656
I do, yeah, these
guys are friends of mine.
41
00:01:55,031 --> 00:01:56,407
Takes a unique individual
42
00:01:56,407 --> 00:01:58,201
to live on an island
off the coast of Maine.
43
00:01:59,244 --> 00:02:00,411
It's remote...
44
00:02:00,411 --> 00:02:03,289
...there's just a small group
of people in the wintertime.
45
00:02:03,665 --> 00:02:04,791
It's not so easy.
46
00:02:05,625 --> 00:02:07,752
Living on a remote
island requires residents to
47
00:02:07,752 --> 00:02:09,629
be self-sufficient.
48
00:02:09,629 --> 00:02:11,965
And Turner Farm
is no exception.
49
00:02:11,965 --> 00:02:14,342
While there might be plenty
of seafood available in the
50
00:02:14,342 --> 00:02:17,846
summer months, Turner Farm
still has to contend with a
51
00:02:17,846 --> 00:02:22,016
very short growing season and
limited access to suppliers.
52
00:02:22,016 --> 00:02:24,978
So, the menu has changed
very little over the years.
53
00:02:24,978 --> 00:02:27,355
But now, there's a
new manager and chef
54
00:02:27,355 --> 00:02:29,691
looking to shake things up.
55
00:02:31,359 --> 00:02:32,318
Thank you for the ride.
56
00:02:32,318 --> 00:02:34,445
Yeah.
It was my pleasure.
57
00:02:35,155 --> 00:02:36,906
This is nice.
58
00:02:36,906 --> 00:02:38,116
Hi. How are you?
You must be Ben?
59
00:02:38,116 --> 00:02:39,117
Yeah.
60
00:02:39,117 --> 00:02:40,410
Benjamin or Ben?
Benjamin.
61
00:02:40,410 --> 00:02:41,452
Ooh, I like it. Yeah.
62
00:02:41,452 --> 00:02:42,829
Formality.
All right. Yes.
63
00:02:42,829 --> 00:02:43,830
So glad you're here.
64
00:02:43,830 --> 00:02:44,873
Thank you.
65
00:02:44,873 --> 00:02:46,457
{\an8}Cause, just getting
the farm open for the season.
66
00:02:46,457 --> 00:02:47,750
{\an8}So, I'm really excited
to show you and
67
00:02:47,750 --> 00:02:48,877
{\an8}we've got a lot of work to do.
68
00:02:48,877 --> 00:02:50,587
{\an8}Okay.
Here, let me get that.
69
00:02:50,587 --> 00:02:52,338
Thanks.
This is why I'm here.
70
00:02:52,338 --> 00:02:53,756
Make sure you
look nice and tidy.
71
00:02:57,760 --> 00:03:00,013
Ah. So, every guest
that comes here
72
00:03:00,013 --> 00:03:01,723
comes exactly through
this entrance?
73
00:03:01,723 --> 00:03:03,641
They do.
74
00:03:05,810 --> 00:03:08,771
Wow.
That's amazing.
75
00:03:10,607 --> 00:03:12,817
It's like
you're arriving in like
76
00:03:12,817 --> 00:03:13,860
a fairytale place.
77
00:03:13,860 --> 00:03:14,903
Yeah.
78
00:03:14,903 --> 00:03:16,154
Like you
get on a boat,
79
00:03:16,154 --> 00:03:17,030
and you leave civilization,
80
00:03:17,030 --> 00:03:18,656
and you walk
through the forest
81
00:03:18,656 --> 00:03:20,658
and then you see the farm.
82
00:03:21,618 --> 00:03:24,621
The first time I came here,
I absolutely fell in love.
83
00:03:26,331 --> 00:03:31,002
I was just enthralled by
the island, its beauty and
84
00:03:31,002 --> 00:03:33,838
realized that this
was a special place.
85
00:03:36,758 --> 00:03:37,800
Can we just
stop for one second?
86
00:03:37,800 --> 00:03:38,801
Okay.
Woo!
87
00:03:38,801 --> 00:03:39,886
It's, it's a
little hike up the hill.
88
00:03:39,886 --> 00:03:40,887
Okay.
Yeah.
89
00:03:40,887 --> 00:03:41,930
Yeah, it's okay.
90
00:03:41,930 --> 00:03:43,598
We, I mean we got off
that boat and we kept going.
91
00:03:43,598 --> 00:03:44,724
Right.
This is good.
92
00:03:44,724 --> 00:03:45,892
Let's just take in
the view for a second.
93
00:03:45,892 --> 00:03:47,101
Yeah, certainly.
Doesn't it look nice?
94
00:03:47,101 --> 00:03:50,063
Yeah. It does.
95
00:03:50,063 --> 00:03:51,147
Okay, I
caught my breath.
96
00:03:51,147 --> 00:03:52,190
We can go now.
97
00:03:52,190 --> 00:03:53,191
All right. All right. Thanks.
98
00:03:53,191 --> 00:03:54,442
Yeah, no problem.
99
00:03:54,442 --> 00:03:57,487
Benjamin took over
Turner Farm earlier this year.
100
00:03:57,487 --> 00:03:59,614
But instead of
sticking to tradition,
101
00:03:59,614 --> 00:04:02,075
he had plans of his own.
102
00:04:02,825 --> 00:04:05,870
I am really pushing
the farm into a new direction.
103
00:04:05,870 --> 00:04:08,164
And so, we want to change
things up a little bit.
104
00:04:08,164 --> 00:04:09,916
What
exactly does that mean?
105
00:04:09,916 --> 00:04:11,834
I hired a
chef from the South.
106
00:04:11,834 --> 00:04:14,587
She really knows a lot about
farm to table cooking and the
107
00:04:14,587 --> 00:04:17,382
idea of like being flexible
with what's available.
108
00:04:17,382 --> 00:04:20,426
Um, but like throw a
little twist into it.
109
00:04:20,426 --> 00:04:23,805
I'm excited to
see it all come to fruition.
110
00:04:23,805 --> 00:04:24,931
We're going
to put you to work.
111
00:04:24,931 --> 00:04:26,808
Oh, gosh.
I'm ready.
112
00:04:26,808 --> 00:04:28,768
The restaurant is only
open in the summer months.
113
00:04:28,768 --> 00:04:32,563
And the grand opening is
scheduled three days from now.
114
00:04:32,563 --> 00:04:35,942
So, there's going to be
a lot to do to prepare.
115
00:04:35,942 --> 00:04:38,361
Ooh, wow.
116
00:04:38,361 --> 00:04:40,238
And here we are.
117
00:04:40,238 --> 00:04:42,573
Just stunning.
118
00:04:42,573 --> 00:04:45,076
There's charm and elegance
119
00:04:45,076 --> 00:04:48,079
surrounding this
entire property.
120
00:04:48,079 --> 00:04:49,205
Kristen,
this is Carolynn.
121
00:04:49,205 --> 00:04:50,248
Hi.
Hi.
122
00:04:50,248 --> 00:04:51,291
{\an8}How are you?
Good, how are you?
123
00:04:51,291 --> 00:04:53,543
{\an8}She's going to
really like amp up the dinners
124
00:04:53,543 --> 00:04:55,295
{\an8}and we're, we're
really excited for it.
125
00:04:55,295 --> 00:04:56,379
Hoping to.
126
00:04:56,379 --> 00:04:57,880
Well, I'm going
to let you two get at it.
127
00:04:57,880 --> 00:04:58,965
Show me everything.
128
00:04:58,965 --> 00:05:00,383
Yes.
I'm just bottling hot sauce.
129
00:05:00,383 --> 00:05:01,634
You want to help?
130
00:05:01,634 --> 00:05:02,719
Yes, I
would love to help.
131
00:05:02,719 --> 00:05:03,720
Bottle
some hot sauce?
132
00:05:03,720 --> 00:05:05,763
Could I taste this?
Yes, absolutely.
133
00:05:05,763 --> 00:05:09,517
So, this is carrots from the
farm, ginger and jalapeños and
134
00:05:09,517 --> 00:05:12,770
it's not that spicy
but it's very warming.
135
00:05:12,770 --> 00:05:13,896
Want to taste?
136
00:05:13,896 --> 00:05:16,274
Thank you. Yes.
137
00:05:18,609 --> 00:05:20,153
I like it.
Right?
138
00:05:20,153 --> 00:05:21,321
That's good.
That's really good.
139
00:05:21,321 --> 00:05:22,363
Cool.
140
00:05:22,363 --> 00:05:24,198
Carolynn hails from
Atlanta and has only been at
141
00:05:24,198 --> 00:05:26,868
Turner Farm for two weeks.
142
00:05:26,868 --> 00:05:29,037
After breaking up with her
partner of seven years,
143
00:05:29,037 --> 00:05:31,748
she was looking for the kind of
change and career challenge
144
00:05:31,748 --> 00:05:34,125
this remote restaurant offers.
145
00:05:34,125 --> 00:05:36,836
And while you can take the
girl out of Georgia, Carolynn
146
00:05:36,836 --> 00:05:39,505
says there's no way you can
take the Southern influences
147
00:05:39,505 --> 00:05:41,341
out of her food.
148
00:05:41,341 --> 00:05:43,843
I like very spicy.
149
00:05:43,843 --> 00:05:46,095
I want to like
sweat profusely.
150
00:05:46,095 --> 00:05:47,305
Yeah.
151
00:05:47,305 --> 00:05:50,141
But I don't want to
go so far that people
152
00:05:50,141 --> 00:05:51,726
aren't enjoying their food.
153
00:05:51,726 --> 00:05:52,977
I want to ease people in.
154
00:05:52,977 --> 00:05:54,062
Yeah.
155
00:05:54,062 --> 00:05:55,146
Because I have been
coming to Maine for a very
156
00:05:55,146 --> 00:05:59,609
long time and I've found that
Mainers are a little stuck in
157
00:05:59,609 --> 00:06:02,820
the ways with like how
things are prepared.
158
00:06:02,820 --> 00:06:04,197
And being somebody
from the South and
159
00:06:04,197 --> 00:06:06,574
loving spice and loving flair,
160
00:06:06,574 --> 00:06:09,035
I want to incorporate
that into every dish.
161
00:06:09,035 --> 00:06:12,246
I'm trying to find the
sweet spot of fusion.
162
00:06:12,246 --> 00:06:17,085
South meets Maine, without
deviating too far away
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00:06:17,085 --> 00:06:20,546
from the food traditions
that they have in Maine.
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00:06:20,546 --> 00:06:23,716
I don't want to
scare people off.
165
00:06:23,716 --> 00:06:25,885
So, our grand opening
is in a few days.
166
00:06:25,885 --> 00:06:30,056
And I'm nervous because I have
not tested the menu out yet.
167
00:06:30,056 --> 00:06:31,099
Oh, wow.
168
00:06:31,099 --> 00:06:33,810
So, I'm doing a
taste test with the crew here.
169
00:06:33,810 --> 00:06:34,977
Okay, so
you're going to get like
170
00:06:34,977 --> 00:06:36,020
brutal family honesty.
171
00:06:36,020 --> 00:06:37,980
Brutal
Maine family feedback.
172
00:06:37,980 --> 00:06:39,315
Okay.
173
00:06:39,315 --> 00:06:41,567
The day after tomorrow, Carolynn
will do the taste test
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00:06:41,567 --> 00:06:44,612
that will determine what she
serves at the grand opening.
175
00:06:44,612 --> 00:06:48,116
She'll then just have 24 hours
to make adjustments to those
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00:06:48,116 --> 00:06:50,701
dishes before the big day.
177
00:06:50,701 --> 00:06:52,203
So, what is the menu?
178
00:06:52,203 --> 00:06:54,872
So, the meal that
I have sketched out for the
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00:06:54,872 --> 00:06:57,917
grand opening is going to
be Southern infused with
180
00:06:57,917 --> 00:07:00,253
ingredients from Maine.
181
00:07:00,253 --> 00:07:02,380
So, oysters.
182
00:07:02,380 --> 00:07:05,341
Um, hot sauce isn't normally
something that Mainers
183
00:07:05,341 --> 00:07:07,343
put on their oysters.
184
00:07:07,343 --> 00:07:09,804
But being a Southern girl,
like hot sauce is like...
185
00:07:09,804 --> 00:07:10,805
Sure.
186
00:07:10,805 --> 00:07:12,014
Has to
go on their oyster.
187
00:07:12,014 --> 00:07:14,517
So, I'm going to
test the waters.
188
00:07:14,517 --> 00:07:15,601
Okay.
We'll see.
189
00:07:15,601 --> 00:07:16,644
We'll see what happens.
190
00:07:16,644 --> 00:07:17,687
Great.
191
00:07:17,687 --> 00:07:18,855
And then lobster roll. Yep.
192
00:07:18,855 --> 00:07:20,523
Traditionally
here, they're a hot dog bun.
193
00:07:20,523 --> 00:07:21,941
Yep.
I mean, it's great.
194
00:07:21,941 --> 00:07:22,984
Yep.
195
00:07:22,984 --> 00:07:24,694
But I want
to put it on
196
00:07:24,694 --> 00:07:25,653
a buttermilk biscuit, instead.
197
00:07:25,653 --> 00:07:27,363
Okay. Okay.
198
00:07:27,363 --> 00:07:29,615
And I want
to fancy the meat up.
199
00:07:29,615 --> 00:07:33,578
So, think like pickled
shallots, preserved lemon
200
00:07:33,578 --> 00:07:35,580
and homemade mayo.
201
00:07:35,580 --> 00:07:38,040
So, it's a little heartier
and you can still taste the
202
00:07:38,040 --> 00:07:40,168
lobster but I'm
bringing in the South...
203
00:07:40,168 --> 00:07:42,295
Got it.
Subtly. Yeah.
204
00:07:42,295 --> 00:07:43,880
Subtly.
I feel like that makes sense.
205
00:07:43,880 --> 00:07:45,339
And it's not so far departed.
206
00:07:45,339 --> 00:07:47,758
Hopefully, nobody
like runs me out of Maine.
207
00:07:47,758 --> 00:07:48,843
I'm here to
help in whatever way
208
00:07:48,843 --> 00:07:49,802
you need me to help.
209
00:07:49,802 --> 00:07:50,803
Truly.
210
00:07:50,803 --> 00:07:52,054
Oh, I'll
put you to work.
211
00:07:52,054 --> 00:07:53,598
First thing is
going to get lobster.
212
00:07:53,598 --> 00:07:54,765
Yes.
Do you want to go?
213
00:07:54,765 --> 00:07:56,809
Happily.
Cool.
214
00:07:59,353 --> 00:08:01,355
With limited
resources and a tiny
215
00:08:01,355 --> 00:08:04,817
population on this island,
Turner Farm is often dependent
216
00:08:04,817 --> 00:08:08,196
on one supplier for each
of its key ingredients.
217
00:08:08,196 --> 00:08:10,990
And for lobster,
that man is Abel.
218
00:08:11,908 --> 00:08:13,326
{\an8}So, this is Abel.
219
00:08:13,326 --> 00:08:15,161
{\an8}You are the man
that's going to keep me safe
220
00:08:15,161 --> 00:08:16,496
{\an8}and feed me lobster, right?
221
00:08:16,496 --> 00:08:17,663
{\an8}Yeah. For sure.
Pleasure to meet you.
222
00:08:17,663 --> 00:08:18,915
And Remy.
What's up, Remy?
223
00:08:18,915 --> 00:08:19,957
How are you?
224
00:08:19,957 --> 00:08:23,461
I actually need
five lobster, six maybe?
225
00:08:23,461 --> 00:08:25,129
That many? Oh yeah. It
won't be a problem for sure.
226
00:08:25,129 --> 00:08:26,297
Okay. Cool.
227
00:08:26,297 --> 00:08:27,548
So, I have a ton
of stuff to do.
228
00:08:27,548 --> 00:08:29,050
Okay, I will come back
with lobsters, I promise.
229
00:08:29,050 --> 00:08:30,092
Please
and thank you.
230
00:08:30,092 --> 00:08:32,094
See you.
Bye, you guys.
231
00:08:32,386 --> 00:08:35,806
All right.
I'm excited.
232
00:08:37,099 --> 00:08:39,894
Now we're moving.
233
00:08:42,271 --> 00:08:45,274
All right
guys, gloves on.
234
00:08:45,525 --> 00:08:47,026
My
adrenaline's pumping.
235
00:08:47,151 --> 00:08:48,736
I'll tell you what to do
when the trap gets up here.
236
00:08:49,570 --> 00:08:51,322
Is it, is there like
a term that I need to use,
237
00:08:51,322 --> 00:08:52,907
like in the kitchen
we say, yes chef.
238
00:08:52,907 --> 00:08:54,367
Do I say like, yes Captain?
239
00:08:54,367 --> 00:08:56,327
Yeah, for sure.
Okay. Okay.
240
00:08:56,327 --> 00:08:57,870
Yes, captain.
241
00:08:57,870 --> 00:09:01,165
We'll be hauling in traps that
have been set the previous day.
242
00:09:01,165 --> 00:09:03,709
But since it's not the peak of
the season yet, it's unclear
243
00:09:03,709 --> 00:09:07,046
how many lobsters we'll
actually come up with.
244
00:09:12,510 --> 00:09:14,470
All right, so your job,
take out this bait bag.
245
00:09:14,470 --> 00:09:16,055
Oh my God.
246
00:09:16,055 --> 00:09:17,723
Huck it in there
and put a new one in.
247
00:09:17,723 --> 00:09:18,933
You're going too
fast, which is setting the
248
00:09:18,933 --> 00:09:21,018
expectation that I'm
meant to go that fast.
249
00:09:21,018 --> 00:09:24,146
So, after the trap comes up
and we check it for lobsters,
250
00:09:24,146 --> 00:09:26,649
my job is to add
a new bait bag.
251
00:09:26,649 --> 00:09:27,733
And then
wrap, wrap, wrap.
252
00:09:27,733 --> 00:09:28,776
I see.
253
00:09:28,776 --> 00:09:31,028
Make sure there's no
sneaky crabs left in there.
254
00:09:31,028 --> 00:09:34,365
Ow, ow, ow, ow.
255
00:09:34,365 --> 00:09:36,409
Ahh!
256
00:09:36,409 --> 00:09:38,160
Pinched my little finger.
257
00:09:38,160 --> 00:09:40,329
And then throw it back into
the water for the next time
258
00:09:40,329 --> 00:09:42,331
Abel comes to harvest.
259
00:09:44,250 --> 00:09:47,295
I don't want to
go over on the first one.
260
00:09:50,673 --> 00:09:52,508
No lobsters in that one.
261
00:09:52,508 --> 00:09:53,593
Same thing.
262
00:09:53,593 --> 00:09:56,929
Bait bag, get the crabs out.
263
00:09:56,929 --> 00:09:59,807
There's like no time
for not being great at this.
264
00:09:59,807 --> 00:10:02,310
I mean they rely on setting
these right, getting them out
265
00:10:02,310 --> 00:10:03,978
as soon as possible,
like time is money.
266
00:10:03,978 --> 00:10:05,104
I get it.
267
00:10:05,104 --> 00:10:07,106
Lobster,
lobster, lobster.
268
00:10:07,106 --> 00:10:08,899
We got one?
No.
269
00:10:08,899 --> 00:10:10,443
(bleep) What's that?
270
00:10:10,443 --> 00:10:12,820
I don't know what that is.
That was an octopus?
271
00:10:12,820 --> 00:10:14,363
Everything's just
moving so fast.
272
00:10:14,363 --> 00:10:16,240
And you're like, move faster.
273
00:10:16,240 --> 00:10:18,534
Oh (bleep).
274
00:10:18,534 --> 00:10:19,535
I got it.
275
00:10:19,535 --> 00:10:21,746
We got it.
276
00:10:22,663 --> 00:10:24,999
That's our last one.
277
00:10:26,250 --> 00:10:28,336
Come on, lobster.
278
00:10:29,462 --> 00:10:31,547
Still nothing, but...
279
00:10:31,547 --> 00:10:32,632
Damn.
280
00:10:32,632 --> 00:10:34,050
So, we're just going
to head out to another ledge
281
00:10:34,050 --> 00:10:35,468
that's a little ways out here.
282
00:10:35,468 --> 00:10:37,845
I think it might be
a little bit better.
283
00:10:38,220 --> 00:10:40,431
We have one more
bank of traps to check.
284
00:10:40,431 --> 00:10:44,477
And if there's no lobsters, we
might need to rethink the menu.
285
00:10:50,191 --> 00:10:52,526
All right, you guys,
back to work.
286
00:10:54,028 --> 00:10:56,197
It's now or never.
287
00:10:56,197 --> 00:10:57,657
Lobster, lobster.
288
00:10:57,657 --> 00:10:59,825
We are at the last
bank of Abel's lobster traps
289
00:10:59,825 --> 00:11:02,495
and if we don't come up
with anything here,
290
00:11:02,495 --> 00:11:07,208
it's back to the drawing
board for Carolynn.
291
00:11:08,292 --> 00:11:10,544
Still nothing.
Wah-wah.
292
00:11:10,544 --> 00:11:13,673
You getting nervous
with no lobsters?
293
00:11:13,673 --> 00:11:15,758
We are tasked with
bringing a bunch of lobsters
294
00:11:15,758 --> 00:11:17,134
back to feed people.
295
00:11:17,134 --> 00:11:19,178
So, yeah.
296
00:11:22,056 --> 00:11:24,141
Ah ha!
We got one.
297
00:11:24,141 --> 00:11:25,309
Oh, my God, there's a bunch.
298
00:11:25,309 --> 00:11:26,477
Woo.
299
00:11:26,477 --> 00:11:27,645
So, we got to check
every one of these, see if
300
00:11:27,645 --> 00:11:30,022
they're legal size, see if
they've been notched on this,
301
00:11:30,022 --> 00:11:31,857
uh, tail fin right here.
302
00:11:31,857 --> 00:11:33,943
So that right there, that
means that somebody
303
00:11:33,943 --> 00:11:35,486
caught this lobster.
304
00:11:35,486 --> 00:11:37,530
They saw that it was an egg
bearing female and so they
305
00:11:37,530 --> 00:11:38,531
put a notch there.
306
00:11:38,531 --> 00:11:40,324
So, forever this lobster,
basically, is safe forever.
307
00:11:40,324 --> 00:11:41,367
Got it.
308
00:11:41,367 --> 00:11:43,077
To live and
swim and reproduce.
309
00:11:43,077 --> 00:11:44,120
Free to go.
310
00:11:44,120 --> 00:11:45,287
Live forever.
311
00:11:45,287 --> 00:11:46,414
So, this one right here?
312
00:11:46,414 --> 00:11:47,957
Yeah?
It's a good size.
313
00:11:47,957 --> 00:11:51,335
And it's got no notch.
So, that's a good one.
314
00:11:51,544 --> 00:11:53,379
The cool thing about
these rules is that they've
315
00:11:53,379 --> 00:11:56,090
kept the population
stable for years.
316
00:11:56,090 --> 00:12:00,094
While still providing 80% of
the lobsters we eat in the US.
317
00:12:00,094 --> 00:12:01,846
That's a good one, too.
318
00:12:01,846 --> 00:12:03,139
So, that was a good
trap right there.
319
00:12:03,139 --> 00:12:04,640
Four, four
lobsters in the trap.
320
00:12:04,640 --> 00:12:05,891
We need two
more lobsters to be safe.
321
00:12:05,891 --> 00:12:07,852
Two more? Okay.
Two more.
322
00:12:12,189 --> 00:12:14,650
Here we go.
323
00:12:16,402 --> 00:12:18,070
Loaded.
324
00:12:18,070 --> 00:12:19,822
Nice big
one right there.
325
00:12:20,072 --> 00:12:22,533
We got one, two,
three, four, five, six, seven,
326
00:12:22,533 --> 00:12:24,201
eight, nine, ten, 11.
327
00:12:24,201 --> 00:12:27,413
We have dinner.
We have dinner.
328
00:12:27,413 --> 00:12:28,914
I had a great time.
329
00:12:28,914 --> 00:12:31,751
I felt like I just got like 20
years of schooling in a matter
330
00:12:31,751 --> 00:12:33,294
of a couple of hours.
331
00:12:33,294 --> 00:12:36,422
And Carolynn is
going to be thrilled.
332
00:12:36,672 --> 00:12:37,798
We did it.
333
00:12:37,798 --> 00:12:38,883
All right.
334
00:12:38,883 --> 00:12:41,260
We got more than one.
Okay, good.
335
00:12:41,260 --> 00:12:42,428
We got more than five.
336
00:12:42,428 --> 00:12:43,471
Yeah.
337
00:12:43,471 --> 00:12:46,098
I love it.
I'll take them all.
338
00:12:46,098 --> 00:12:48,100
The lobsters will
be kept in a trap tied to the
339
00:12:48,100 --> 00:12:51,228
pier at Turner Farm
until the day of the meal.
340
00:12:51,520 --> 00:12:53,063
Yes.
341
00:12:53,063 --> 00:12:55,775
Meanwhile, we're off
to get the next key ingredient
342
00:12:55,775 --> 00:12:58,903
for our test meal: oysters.
343
00:13:00,905 --> 00:13:03,491
And this tiny remote island is
known for having some of the
344
00:13:03,491 --> 00:13:06,035
best in the world.
345
00:13:09,955 --> 00:13:12,458
Lobsters, of
course, represent Maine.
346
00:13:12,458 --> 00:13:15,252
Oysters represent North Haven.
347
00:13:15,252 --> 00:13:17,379
Just two
ladies going oystering.
348
00:13:17,379 --> 00:13:19,632
Just going,
look how beautiful that is.
349
00:13:19,632 --> 00:13:21,717
Oh, yeah.
350
00:13:21,717 --> 00:13:23,677
Gorgeous.
351
00:13:24,512 --> 00:13:26,055
Is that Captain Adam?
352
00:13:26,055 --> 00:13:27,431
Captain Adam. Yes.
353
00:13:27,431 --> 00:13:28,808
Captain
Adam, holy (bleep).
354
00:13:28,808 --> 00:13:31,393
The one and only.
Hey. How's it going?
355
00:13:31,393 --> 00:13:34,563
The entire island
has only 400 residents.
356
00:13:34,563 --> 00:13:37,525
So, I guess I shouldn't be
surprised when the guy
357
00:13:37,525 --> 00:13:40,569
I hitched a ride with to get
to the island, also runs the
358
00:13:40,569 --> 00:13:42,279
local oyster farm.
359
00:13:42,279 --> 00:13:44,156
A man of many
things, apparently.
360
00:13:44,156 --> 00:13:45,491
Yeah, welcome.
361
00:13:45,491 --> 00:13:47,076
You guys want to
check out some oysters?
362
00:13:47,076 --> 00:13:49,245
Yes, please.
363
00:13:50,996 --> 00:13:52,248
We need 100 for the
dinner coming up.
364
00:13:52,248 --> 00:13:53,707
Yeah. Yeah.
We've got them right here.
365
00:13:53,707 --> 00:13:54,959
You want to help
me pick them up?
366
00:13:54,959 --> 00:13:56,126
Let's do it.
All right.
367
00:13:56,126 --> 00:13:57,253
You guys start.
368
00:13:57,253 --> 00:13:58,629
What size
are you looking for?
369
00:13:58,629 --> 00:14:00,089
So, we're looking
for a two and three-quarter,
370
00:14:00,089 --> 00:14:01,090
three-inch oyster.
371
00:14:01,090 --> 00:14:02,132
Okay.
372
00:14:02,132 --> 00:14:03,259
So, you got an
oyster that's,
373
00:14:03,259 --> 00:14:04,385
touches on the bottom...
374
00:14:04,385 --> 00:14:05,719
Yep.
And touches here?
375
00:14:05,719 --> 00:14:07,012
That's a two and a
three-quarter oyster.
376
00:14:07,012 --> 00:14:08,472
And you do that
because you want them to grow
377
00:14:08,472 --> 00:14:09,640
to their full maturity?
378
00:14:09,640 --> 00:14:11,851
Yeah. So, when we
harvest for you guys,
379
00:14:11,851 --> 00:14:13,936
we just make sure
they're all perfect.
380
00:14:13,936 --> 00:14:15,396
No pressure.
No pressure.
381
00:14:15,396 --> 00:14:16,480
No pressure.
382
00:14:16,480 --> 00:14:18,482
Just your debut dinner.
No big deal.
383
00:14:18,482 --> 00:14:20,276
Right?
384
00:14:22,862 --> 00:14:25,447
The oysters are
sold all over the country.
385
00:14:25,447 --> 00:14:27,366
{\an8}Some of the best restaurants
in the world, you know?
386
00:14:27,366 --> 00:14:29,910
{\an8}French Laundry and all through
387
00:14:29,910 --> 00:14:33,205
New York and Boston
and California.
388
00:14:33,205 --> 00:14:36,166
Because North Haven
has beautiful soils.
389
00:14:36,166 --> 00:14:38,252
The ocean's clean.
390
00:14:38,252 --> 00:14:40,629
And that comes
out in the taste.
391
00:14:40,629 --> 00:14:45,593
And for oyster aficionados,
um, it's a damn fine oyster.
392
00:14:49,471 --> 00:14:51,599
So, green crab. Ow. Ow.
393
00:14:53,100 --> 00:14:55,060
I got bit by a crab
today on the lobster boat.
394
00:14:55,060 --> 00:14:56,312
Oh, no way.
You did?
395
00:14:56,312 --> 00:14:57,605
I did.
It grab, it grabbed me, yeah.
396
00:14:57,605 --> 00:14:58,731
With Abel? With Abel?
Were you with Abel?
397
00:14:58,731 --> 00:14:59,732
Nice.
398
00:14:59,732 --> 00:15:01,525
He took it off.
I was like get it off me.
399
00:15:01,775 --> 00:15:03,819
So, I call Abel
my oldest son.
400
00:15:04,028 --> 00:15:05,362
We went lobstering
and oystering together
401
00:15:05,362 --> 00:15:06,614
for five years.
402
00:15:06,614 --> 00:15:08,073
It really
is a family out here.
403
00:15:08,073 --> 00:15:09,158
All of you on the island.
404
00:15:09,158 --> 00:15:10,659
Yeah. Yeah.
405
00:15:11,410 --> 00:15:13,078
In a community
this small,
406
00:15:13,078 --> 00:15:14,914
everyone relies on each other.
407
00:15:14,914 --> 00:15:18,042
And I can see that Turner
Farm plays a huge part in
408
00:15:18,042 --> 00:15:19,710
supporting the whole island.
409
00:15:19,710 --> 00:15:24,548
So, everyone here is personally
invested in its success.
410
00:15:26,550 --> 00:15:28,761
How many do you
think we have right now?
411
00:15:28,761 --> 00:15:30,429
That is
definitely over 100.
412
00:15:30,429 --> 00:15:31,513
Great.
Okay.
413
00:15:31,513 --> 00:15:33,140
Yeah.
One oh, 103.
414
00:15:33,140 --> 00:15:34,308
Nice.
Good karma.
415
00:15:34,308 --> 00:15:36,602
Cool, yeah. Done.
416
00:15:36,602 --> 00:15:37,937
All right.
You want to taste this?
417
00:15:37,937 --> 00:15:40,189
I sure do.
418
00:15:42,608 --> 00:15:43,776
Mm. Mm!
419
00:15:43,776 --> 00:15:44,818
Right?
420
00:15:44,818 --> 00:15:47,237
That is one of the
most beautifully salty oysters.
421
00:15:47,237 --> 00:15:48,822
Yeah.
I've ever had.
422
00:15:48,822 --> 00:15:50,449
Thank you so much.
Isn't it good?
423
00:15:50,449 --> 00:15:51,575
Ever.
424
00:15:51,575 --> 00:15:53,786
There's been so much hype around
these North Haven oysters,
425
00:15:53,786 --> 00:15:55,412
I didn't know what to expect.
426
00:15:55,412 --> 00:15:59,166
But I love the sweet, salty
creaminess and it's amazing.
427
00:15:59,166 --> 00:16:02,086
And, honestly, better than
I could have ever imagined.
428
00:16:02,086 --> 00:16:04,838
But I've also spotted something
at Adam's oyster farm
429
00:16:04,838 --> 00:16:07,508
that I want
to share with him.
430
00:16:07,508 --> 00:16:09,051
Taste this.
431
00:16:09,051 --> 00:16:10,177
That are really
tender that you...
432
00:16:10,177 --> 00:16:12,304
What?
Oh, huh, what?
433
00:16:12,304 --> 00:16:13,847
I'll try that.
I'll try that.
434
00:16:13,847 --> 00:16:15,724
Thank you.
435
00:16:15,724 --> 00:16:17,059
Oh, my God, that's good.
436
00:16:17,059 --> 00:16:18,519
Yeah,
that's fantastic.
437
00:16:18,519 --> 00:16:20,187
They're like
little, tiny gherkins.
438
00:16:20,187 --> 00:16:22,147
Ooh, and I like
that crunch sound.
439
00:16:22,147 --> 00:16:23,107
Right?
440
00:16:23,107 --> 00:16:24,441
That's
so satisfying.
441
00:16:24,441 --> 00:16:26,151
Think about if you
dehydrated this whole thing.
442
00:16:26,151 --> 00:16:27,861
And deep fried the whole
thing and how the
443
00:16:27,861 --> 00:16:29,113
whole thing would just puff up.
444
00:16:29,113 --> 00:16:30,030
Oh.
445
00:16:30,030 --> 00:16:31,115
Uh, you
had me at deep fry.
446
00:16:31,115 --> 00:16:32,032
Yeah.
447
00:16:32,032 --> 00:16:33,659
Carolynn has a plan
for her oysters and
448
00:16:33,659 --> 00:16:34,618
this great hot sauce.
449
00:16:34,618 --> 00:16:37,788
But I'm kind of inspired
by this seaweed project.
450
00:16:37,788 --> 00:16:39,456
I'm going to call it a project
for now, cause I still have to
451
00:16:39,456 --> 00:16:42,001
figure out what, what
I'm going to do exactly.
452
00:16:42,001 --> 00:16:45,546
I want to do something
unique, surprising,
453
00:16:45,546 --> 00:16:47,756
something that will really
add to what Carolynn is
454
00:16:47,756 --> 00:16:49,550
already doing at Turner Farm.
455
00:16:49,550 --> 00:16:51,427
No clue what it's
going to be yet.
456
00:16:51,427 --> 00:16:53,303
But I'll figure it out.
457
00:17:01,520 --> 00:17:03,022
Little
green garlic here.
458
00:17:03,022 --> 00:17:06,734
This is going to be part of
the buttermilk ranch dressing.
459
00:17:06,734 --> 00:17:09,445
So, we're looking for,
not all of this is ready,
460
00:17:09,445 --> 00:17:12,239
so we're looking for stalks
that are a little thicker.
461
00:17:12,239 --> 00:17:13,282
So, this one's a good one.
462
00:17:13,282 --> 00:17:14,992
Okay.
463
00:17:14,992 --> 00:17:17,161
It is earlier
in the season so
464
00:17:17,161 --> 00:17:19,163
not everything is available.
465
00:17:19,163 --> 00:17:22,833
I have to plan menus
around what we have and
466
00:17:22,833 --> 00:17:24,418
it's a bit of a challenge.
467
00:17:24,418 --> 00:17:28,297
Right now, we have beautiful
root veggies and salad greens.
468
00:17:28,297 --> 00:17:29,548
Oh, I love that sound.
469
00:17:29,548 --> 00:17:30,674
Oh, nice.
470
00:17:30,674 --> 00:17:31,717
Isn't that
a gorgeous sound?
471
00:17:31,717 --> 00:17:33,302
That's amazing.
472
00:17:33,302 --> 00:17:37,556
I want to make salad
with buttermilk ranch dressing,
473
00:17:37,556 --> 00:17:40,476
which is traditionally a
Southern application for
474
00:17:40,476 --> 00:17:41,810
ranch dressing.
475
00:17:41,810 --> 00:17:44,772
But the buttermilk has
a bit of a tang to it.
476
00:17:44,772 --> 00:17:47,733
And the garlic has a
little bit of tang as well.
477
00:17:47,733 --> 00:17:51,195
And that's not something
that's traditional for Maine.
478
00:17:51,195 --> 00:17:54,156
So, I'm pretty nervous about
how some of this stuff will
479
00:17:54,156 --> 00:17:57,159
go down with the Mainers.
480
00:17:57,159 --> 00:17:58,160
Oh, wow.
481
00:17:58,160 --> 00:17:59,286
I know.
Isn't this beautiful?
482
00:17:59,286 --> 00:18:00,662
This is amazing.
483
00:18:00,662 --> 00:18:02,456
I know exactly what
Carolynn is feeling right now.
484
00:18:02,456 --> 00:18:05,459
And what it feels like to
make a big transition.
485
00:18:05,459 --> 00:18:06,794
When I opened my restaurant,
486
00:18:06,794 --> 00:18:08,921
I also faced a lot of
those anxieties around
487
00:18:08,921 --> 00:18:10,297
how it would be received.
488
00:18:10,297 --> 00:18:11,465
Would people come?
489
00:18:11,465 --> 00:18:14,259
So, I can totally relate
to what she's up against.
490
00:18:14,259 --> 00:18:16,595
Ben is so excited about you.
491
00:18:16,595 --> 00:18:18,972
Just you can hear it in his
voice and just how he talks.
492
00:18:18,972 --> 00:18:20,557
He's like, I got this
new chef and
493
00:18:20,557 --> 00:18:21,642
she's going to shake things up.
494
00:18:21,642 --> 00:18:24,978
But for you being the one
that's the one shaking it up
495
00:18:24,978 --> 00:18:27,022
and the one that's, you
know, all eyes are on.
496
00:18:27,022 --> 00:18:28,190
Yeah.
497
00:18:28,190 --> 00:18:29,817
What does
that feel like for you?
498
00:18:29,817 --> 00:18:31,527
There's a lot
on the line, you know?
499
00:18:31,527 --> 00:18:32,611
Yeah.
500
00:18:32,611 --> 00:18:33,612
Like
am I good enough?
501
00:18:33,612 --> 00:18:35,656
Am, it, are people
really going to like this?
502
00:18:35,656 --> 00:18:37,241
Can I do this?
503
00:18:37,241 --> 00:18:39,243
Especially being
somebody from the South.
504
00:18:39,243 --> 00:18:41,286
What brought you
here in the first place?
505
00:18:41,286 --> 00:18:42,788
Well, my love for
Maine brought me to
506
00:18:42,788 --> 00:18:44,790
Turner Farm, for sure.
507
00:18:44,790 --> 00:18:48,502
I wanted to, instead of
private cheffing, which is
508
00:18:48,502 --> 00:18:53,257
what I was doing, I wanted to
do weddings and larger events
509
00:18:53,257 --> 00:18:55,259
and this place was
just so beautiful.
510
00:18:55,259 --> 00:18:57,761
And I knew of it
through an ex.
511
00:18:57,761 --> 00:19:01,014
I was with my partner
for almost seven years.
512
00:19:01,014 --> 00:19:05,269
But we realized that
513
00:19:05,269 --> 00:19:09,773
I wanted to be more
rooted, literally.
514
00:19:09,773 --> 00:19:13,610
I really wanted to work
with a farm to table business.
515
00:19:13,610 --> 00:19:16,238
He wanted to travel.
516
00:19:16,238 --> 00:19:18,448
We were no longer
walking together.
517
00:19:18,448 --> 00:19:21,368
And so, we
decided to split up.
518
00:19:22,035 --> 00:19:28,750
Wasn't easy, but my dream
of doing this here was
519
00:19:28,750 --> 00:19:30,586
so important to me.
520
00:19:30,586 --> 00:19:32,212
I love Turner Farm.
521
00:19:32,212 --> 00:19:35,507
I wanted to be in Maine,
and I wanted to be able to
522
00:19:35,507 --> 00:19:37,384
start that now.
523
00:19:37,384 --> 00:19:41,180
Hoping that people really,
truly feel what I'm bringing
524
00:19:41,180 --> 00:19:42,931
to the table.
525
00:19:42,931 --> 00:19:45,517
I do put a lot of like heart
and soul into what I cook.
526
00:19:45,517 --> 00:19:49,396
I care so much about it
that I want it to be received.
527
00:19:49,396 --> 00:19:52,858
And I want people to smile.
528
00:19:52,858 --> 00:19:54,818
I want at least
one person to cry.
529
00:19:54,818 --> 00:19:56,278
Oh, okay.
530
00:19:56,278 --> 00:19:57,529
Cause I cry
over food all the time.
531
00:19:57,529 --> 00:19:58,614
Yeah, sure.
532
00:19:58,614 --> 00:20:00,824
Carolynn is carrying a
lot on her shoulders.
533
00:20:00,824 --> 00:20:04,161
Becoming the new chef at
Turner Farm is so much more
534
00:20:04,161 --> 00:20:06,288
than just a job to her.
535
00:20:06,288 --> 00:20:08,832
She needs her food to be
accepted and loved because
536
00:20:08,832 --> 00:20:11,668
she uprooted much of
her life to be here.
537
00:20:12,794 --> 00:20:14,671
I personally can't
wait to taste your food.
538
00:20:14,671 --> 00:20:16,882
No pressure.
539
00:20:26,600 --> 00:20:29,353
All right so today is
tasting day for Carolynn, um,
540
00:20:29,353 --> 00:20:31,188
to feed her team
some of her food.
541
00:20:31,188 --> 00:20:32,606
Pull em on up.
542
00:20:32,606 --> 00:20:33,982
And we're
picking up the lobsters
543
00:20:33,982 --> 00:20:35,817
we left tied to the dock.
544
00:20:35,817 --> 00:20:36,985
Aha.
545
00:20:36,985 --> 00:20:38,111
There they are.
546
00:20:38,111 --> 00:20:39,863
What I love most
about Carolynn is that she's
547
00:20:39,863 --> 00:20:43,450
adding a lot of herself
into something that is
548
00:20:43,450 --> 00:20:45,744
so rooted in tradition.
549
00:20:45,744 --> 00:20:48,372
And yes, of course, there's
always a risk whenever you
550
00:20:48,372 --> 00:20:49,915
try anything new.
551
00:20:49,915 --> 00:20:53,252
But it can be a huge payoff.
552
00:20:53,835 --> 00:20:55,170
Well.
Okay.
553
00:20:55,170 --> 00:20:57,881
Put me to work. I will, I will
do anything you need.
554
00:20:58,215 --> 00:21:00,884
For this test meal, Carolynn
will be making oysters with
555
00:21:00,884 --> 00:21:03,262
her homemade hot sauce,
556
00:21:03,262 --> 00:21:06,473
a farm fresh salad with
buttermilk ranch dressing,
557
00:21:06,473 --> 00:21:10,269
and a lobster roll on
a buttermilk biscuit.
558
00:21:10,269 --> 00:21:12,604
This dish, in particular, is
a huge gamble because
559
00:21:12,604 --> 00:21:15,565
Mainers take their lobster
rolls very seriously.
560
00:21:15,565 --> 00:21:18,402
And they're almost always
served on hot dog buns,
561
00:21:18,402 --> 00:21:20,529
not biscuits.
562
00:21:21,989 --> 00:21:23,865
Ooh, yeah.
563
00:21:23,865 --> 00:21:25,784
Looking good.
564
00:21:25,784 --> 00:21:28,495
The lobster meat will
still have a mayo base to it.
565
00:21:28,495 --> 00:21:30,956
I personally would add more,
566
00:21:30,956 --> 00:21:33,000
but I'm trying not
to kill anybody.
567
00:21:33,000 --> 00:21:35,377
And it's going to have
preserved lemon in it.
568
00:21:35,377 --> 00:21:36,878
It's going to have celery.
569
00:21:36,878 --> 00:21:38,338
A little bit of jalapeño.
570
00:21:38,338 --> 00:21:39,673
There's pickled onions.
571
00:21:39,673 --> 00:21:42,175
Oh, yum.
That's good.
572
00:21:42,175 --> 00:21:44,928
It's a play on
like a Southern chicken salad.
573
00:21:44,928 --> 00:21:46,972
That's how I make my
chicken salads at home.
574
00:21:46,972 --> 00:21:48,473
There might be some
raisins in there.
575
00:21:48,473 --> 00:21:50,225
We won't do that to
the lobster roll.
576
00:21:51,310 --> 00:21:52,644
Cause that would be
disgusting and also people
577
00:21:52,644 --> 00:21:54,980
here would probably kill me.
578
00:22:00,944 --> 00:22:02,696
Beautiful.
579
00:22:02,696 --> 00:22:05,449
{\an8}So, do you get nervous when
guests start to arrive, and
580
00:22:05,449 --> 00:22:06,742
{\an8}you start to see people?
581
00:22:06,742 --> 00:22:07,743
{\an8}Oh, absolutely.
582
00:22:07,743 --> 00:22:10,537
Right beforehand, it's like,
okay, almost curtain, right?
583
00:22:10,537 --> 00:22:11,872
It's like the theatre.
584
00:22:11,872 --> 00:22:15,500
It's like you have the one
shot to like make it happen.
585
00:22:17,169 --> 00:22:19,046
We chefs have all
been in a place of presenting
586
00:22:19,046 --> 00:22:22,132
something new and seeing how
it's going to be received.
587
00:22:22,132 --> 00:22:25,594
And it tests your nerves,
and it can be very scary.
588
00:22:25,594 --> 00:22:28,597
So, even though it's not my
restaurant, I feel all the
589
00:22:28,597 --> 00:22:30,390
butterflies around
this taste test.
590
00:22:30,390 --> 00:22:33,018
And what it could mean for
the future of Turner Farm.
591
00:22:43,403 --> 00:22:45,280
Hey guys,
you ready for lunch?
592
00:22:45,280 --> 00:22:47,366
It's finally time for
Carolynn to test out her new
593
00:22:47,366 --> 00:22:49,910
menu on the Turner Farm team.
594
00:22:49,910 --> 00:22:51,953
These are the folks that not
only tend to all the crops on
595
00:22:51,953 --> 00:22:54,706
the farm but ultimately,
they'll be serving the meal
596
00:22:54,706 --> 00:22:56,625
to the guests as well.
597
00:22:56,625 --> 00:22:58,668
Thank you. Yeah.
598
00:22:58,668 --> 00:23:01,838
There's no greater
feedback than those who are
599
00:23:01,838 --> 00:23:03,465
going to be serving the food.
600
00:23:03,465 --> 00:23:05,050
You got to get those
people on board
601
00:23:05,050 --> 00:23:06,676
in order to sell your story.
602
00:23:06,676 --> 00:23:08,637
I'm excited
to try it all out.
603
00:23:08,637 --> 00:23:09,971
Yeah.
Yeah, me, too.
604
00:23:09,971 --> 00:23:11,056
You know
what's on the menu?
605
00:23:11,056 --> 00:23:12,140
Is it under wraps?
606
00:23:12,140 --> 00:23:13,475
Uh, it's a surprise. Ooh.
607
00:23:13,475 --> 00:23:14,810
Ready
whenever you are.
608
00:23:14,810 --> 00:23:16,812
Let's do it.
609
00:23:16,812 --> 00:23:18,063
Hey, guys.
610
00:23:18,063 --> 00:23:19,564
Hello.
Hey.
611
00:23:19,564 --> 00:23:21,900
My role on this test lunch
is to support Carolynn from
612
00:23:21,900 --> 00:23:23,527
behind the scenes.
613
00:23:23,527 --> 00:23:25,821
It's her food and her menu.
614
00:23:25,821 --> 00:23:29,241
And she needs to be the one
to present that to the team.
615
00:23:29,241 --> 00:23:31,660
Oh, I'm so
excited for you to try these.
616
00:23:34,329 --> 00:23:38,208
{\an8}It's a carrot ginger
jalapeño hot sauce fermented.
617
00:23:38,458 --> 00:23:39,876
Hot sauce is a Southern thing.
618
00:23:39,876 --> 00:23:42,796
And so, that's what I'm
trying to bring to the table.
619
00:23:42,796 --> 00:23:44,381
I can appreciate that.
620
00:23:44,381 --> 00:23:46,174
Let me know how
you, how you feel about it.
621
00:23:46,174 --> 00:23:48,135
Of course.
622
00:23:52,305 --> 00:23:54,224
That's pretty good.
Does anybody want a second?
623
00:23:54,224 --> 00:23:55,475
I kind of want a second one.
624
00:23:55,475 --> 00:23:56,935
How is it?
I could eat all of them.
625
00:23:56,935 --> 00:23:58,437
So, I'm letting other
people grab them first.
626
00:23:58,437 --> 00:23:59,563
Yeah. Right? Right?
627
00:23:59,563 --> 00:24:00,605
Thank you so much. Yeah.
628
00:24:00,605 --> 00:24:01,648
You
guys ready for more?
629
00:24:01,648 --> 00:24:02,691
That was fantastic. Yes.
630
00:24:02,691 --> 00:24:04,443
Yay.
Always ready.
631
00:24:04,568 --> 00:24:05,444
How'd it go?
632
00:24:05,610 --> 00:24:06,653
It went great. Yeah.
633
00:24:06,653 --> 00:24:09,114
They liked it.
All right. Salad.
634
00:24:09,114 --> 00:24:10,157
Oh, this is pretty.
635
00:24:10,157 --> 00:24:12,242
I mean, does
this all look familiar?
636
00:24:12,242 --> 00:24:14,286
Absolutely.
Farmers?
637
00:24:15,287 --> 00:24:20,041
{\an8}Salad with pickled veggies and
buttermilk ranch dressing with
638
00:24:20,041 --> 00:24:21,918
{\an8}grilled green garlic.
639
00:24:21,918 --> 00:24:23,378
Yeah, from the lower beds.
640
00:24:23,378 --> 00:24:25,464
So, enjoy.
641
00:24:25,464 --> 00:24:27,382
Wow, look at this.
642
00:24:27,382 --> 00:24:28,800
Whoa, it's so creamy.
643
00:24:28,800 --> 00:24:31,219
All right.
I don't even know if I'd...
644
00:24:31,219 --> 00:24:32,762
Call it ranch.
Call it ranch.
645
00:24:32,762 --> 00:24:33,972
Yeah.
Yeah, right.
646
00:24:33,972 --> 00:24:35,432
Like it's
like a green garlic...
647
00:24:35,432 --> 00:24:36,892
Yeah.
Vinaigrette, almost.
648
00:24:36,892 --> 00:24:37,934
Right.
Yeah.
649
00:24:37,934 --> 00:24:39,102
Yeah.
650
00:24:39,102 --> 00:24:41,146
It's like the
perfect consistency.
651
00:24:45,525 --> 00:24:48,153
Oh, my.
652
00:24:49,237 --> 00:24:51,781
The lobster roll,
I'm taking to the next level.
653
00:24:51,781 --> 00:24:53,533
So, it's on a
buttermilk biscuit.
654
00:24:53,533 --> 00:24:55,702
See, the theme?
Buttermilk?
655
00:24:55,702 --> 00:24:59,539
{\an8}The lobster is: mayo but there's
preserved lemon in there,
656
00:24:59,539 --> 00:25:02,876
{\an8}celery in there
and there's pickled onions.
657
00:25:02,876 --> 00:25:04,336
Dill?
Dill.
658
00:25:04,336 --> 00:25:05,795
Thanks, that you guys grew.
659
00:25:05,795 --> 00:25:06,922
So, thanks for the dill.
660
00:25:06,922 --> 00:25:11,092
Yeah. All right.
Dig in. Get messy.
661
00:25:15,180 --> 00:25:17,682
This is perfect.
This I have...
662
00:25:17,682 --> 00:25:19,851
No feedback?
No qualms. Yeah.
663
00:25:19,851 --> 00:25:21,978
Take that bite and then
taste it with that turnip.
664
00:25:21,978 --> 00:25:23,480
As I'm chewing?
Uh-huh.
665
00:25:23,480 --> 00:25:26,274
Okay.
666
00:25:27,067 --> 00:25:28,151
Yeah.
667
00:25:28,151 --> 00:25:29,736
That
turnip was really good.
668
00:25:29,736 --> 00:25:30,737
This is how
new stuff is born.
669
00:25:30,737 --> 00:25:31,738
Right?
670
00:25:31,738 --> 00:25:33,573
I want to run out there and
be like, don't eat anymore.
671
00:25:33,573 --> 00:25:35,617
We have an, we have an idea.
672
00:25:35,617 --> 00:25:36,993
It's really
nice on the biscuit.
673
00:25:36,993 --> 00:25:38,245
Mm-hm.
674
00:25:38,245 --> 00:25:40,288
It's better than a
hot dog roll. For sure.
675
00:25:40,288 --> 00:25:41,414
Absolutely.
676
00:25:41,414 --> 00:25:42,874
How is it?
677
00:25:42,874 --> 00:25:44,000
Delicious.
It's fantastic.
678
00:25:44,000 --> 00:25:47,337
What do you y'all
think about South meets Maine?
679
00:25:47,337 --> 00:25:48,421
It's great.
680
00:25:48,421 --> 00:25:50,131
It's like two worlds
collide, you know?
681
00:25:50,131 --> 00:25:51,591
Do you feel like the
island's going to accept it
682
00:25:51,591 --> 00:25:52,926
and people that come to eat?
683
00:25:52,926 --> 00:25:54,094
You've been here for a while.
684
00:25:54,094 --> 00:25:55,887
They're a little
slow to take things up.
685
00:25:55,887 --> 00:25:58,473
I think they
might be intimidated by it.
686
00:25:58,932 --> 00:26:02,811
{\an8}I feel like locals or people
who come in summer here and
687
00:26:02,811 --> 00:26:06,898
go to these events
expect the same thing.
688
00:26:06,898 --> 00:26:08,733
Do you feel like
I bridged the gap, though?
689
00:26:08,733 --> 00:26:10,944
Like enough to where
people are going to be
690
00:26:10,944 --> 00:26:12,112
interested in trying?
691
00:26:12,112 --> 00:26:16,199
Well, I think keeping
it anchored in the Maine things,
692
00:26:16,199 --> 00:26:18,827
like the lobster and
the oysters, having lemon with
693
00:26:18,827 --> 00:26:22,455
the oysters as an option would
be nice for folks to have.
694
00:26:22,455 --> 00:26:26,459
Um, but yeah, I mean I
think people will try it.
695
00:26:26,459 --> 00:26:28,128
As long as they
try, that's all I care about.
696
00:26:28,128 --> 00:26:32,090
{\an8}Maine, in general,
really has an identity that
697
00:26:32,090 --> 00:26:37,387
feels like strong and authentic
and people like what they like.
698
00:26:37,387 --> 00:26:40,515
But I'm hopeful that
people will take to it.
699
00:26:40,515 --> 00:26:41,683
Thanks, y'all.
700
00:26:41,683 --> 00:26:43,059
Thank you. Yeah.
701
00:26:43,059 --> 00:26:45,020
It was delicious.
702
00:26:45,020 --> 00:26:46,855
Watching from behind
the scenes, it's obvious to me
703
00:26:46,855 --> 00:26:48,815
that they really
love the food.
704
00:26:48,815 --> 00:26:51,234
Even if they are skeptical
about how it will go down
705
00:26:51,234 --> 00:26:53,695
with the guests.
706
00:26:55,196 --> 00:26:57,741
I'm interested to see how
Carolynn and Benjamin will
707
00:26:57,741 --> 00:27:01,620
incorporate that feedback into
a plan for the grand opening.
708
00:27:02,037 --> 00:27:04,706
So, you've brought in the
chef to shake things up.
709
00:27:04,706 --> 00:27:07,375
Do you have any reservations
going into this dinner in a
710
00:27:07,375 --> 00:27:09,419
very short amount of time?
711
00:27:09,419 --> 00:27:11,254
I, I think
it's going to be great.
712
00:27:11,254 --> 00:27:14,924
We are really creating a
narrative and I can explain
713
00:27:14,924 --> 00:27:16,259
that to the guests.
714
00:27:16,259 --> 00:27:18,553
This is a
traditional lobster dinner...
715
00:27:18,553 --> 00:27:21,348
Yeah.
With a twist.
716
00:27:21,348 --> 00:27:22,515
You think
that would go over?
717
00:27:22,515 --> 00:27:23,600
Yeah.
Okay.
718
00:27:23,600 --> 00:27:24,684
They'll love it.
719
00:27:24,684 --> 00:27:26,853
They'll keep coming
back year after year.
720
00:27:26,853 --> 00:27:28,438
I hope so. Yeah.
721
00:27:28,438 --> 00:27:30,732
Yeah, for their, for their
Southern/Maine experience.
722
00:27:30,732 --> 00:27:32,442
Yeah.
Yeah.
723
00:27:32,442 --> 00:27:35,445
The flavors are there.
The concept is there.
724
00:27:35,445 --> 00:27:38,740
So, I think, uh, we are
definitely headed in a
725
00:27:38,740 --> 00:27:41,326
new direction but the
right direction.
726
00:27:41,326 --> 00:27:42,494
Put me to work.
727
00:27:42,494 --> 00:27:44,871
I'm here to help
with whatever you need.
728
00:27:44,871 --> 00:27:46,498
So, I haven't
come up with a dessert yet.
729
00:27:46,498 --> 00:27:47,874
Okay.
730
00:27:47,874 --> 00:27:49,834
Do you want to
come up with a dessert?
731
00:27:49,834 --> 00:27:50,835
You have all these great...
732
00:27:50,835 --> 00:27:51,961
I would love to
come up with a dessert.
733
00:27:51,961 --> 00:27:53,129
Yeah.
Yeah.
734
00:27:53,129 --> 00:27:55,131
So, let's have, let's, let's
talk this one through so we
735
00:27:55,131 --> 00:27:57,008
can come up with
an idea together.
736
00:27:57,008 --> 00:27:59,511
The neighboring
island has a goat farm,
737
00:27:59,511 --> 00:28:01,846
and they do amazing
goat milk caramels.
738
00:28:01,846 --> 00:28:03,056
Oh, yum.
739
00:28:03,056 --> 00:28:04,683
I'd like to
incorporate that cause that is
740
00:28:04,683 --> 00:28:06,643
very South, too,
like caramel, right?
741
00:28:06,643 --> 00:28:09,396
But I'm stuck and
my brain is fried on
742
00:28:09,396 --> 00:28:11,439
thinking about like a dessert.
743
00:28:11,439 --> 00:28:12,816
Once I taste them,
744
00:28:12,816 --> 00:28:14,359
I'm sure like all these ideas
are going to start.
745
00:28:14,359 --> 00:28:15,527
Yeah.
Yeah, you got to taste it.
746
00:28:15,527 --> 00:28:16,736
You got to see the place.
747
00:28:16,736 --> 00:28:18,363
Like you got to
kiss a baby goat.
748
00:28:18,363 --> 00:28:21,282
Once I kiss that baby
goat, I am sealing in my idea.
749
00:28:21,282 --> 00:28:23,535
Right,
right on its little nose.
750
00:28:23,535 --> 00:28:25,203
I am so excited.
751
00:28:25,203 --> 00:28:27,580
I'm looking forward to just
cooking with a fellow chef.
752
00:28:27,580 --> 00:28:29,374
But also, very nervous.
753
00:28:29,374 --> 00:28:31,126
Because I need to make a
dessert that complements her
754
00:28:31,126 --> 00:28:34,587
Southern style and
helps to elevate the meal.
755
00:28:45,724 --> 00:28:47,350
You're welcome
to pet Mr. Bean.
756
00:28:47,350 --> 00:28:48,643
Hi, Mr. Bean.
757
00:28:50,103 --> 00:28:52,564
Yeah.
He's, he's an absolute lover.
758
00:28:52,564 --> 00:28:54,733
I'm at Creelman Farms
to try the goat milk caramels
759
00:28:54,733 --> 00:28:57,318
Carolynn would like me
to use in the dessert
760
00:28:57,318 --> 00:28:59,195
for the grand opening.
761
00:28:59,195 --> 00:29:01,823
So, how does one
even start a goat farm?
762
00:29:01,823 --> 00:29:04,117
I wanted to have
cheese and milk for my family.
763
00:29:04,117 --> 00:29:07,412
Uh, island, 12 miles offshore,
how are you going to get that?
764
00:29:07,412 --> 00:29:10,540
And it happened
sort of incrementally.
765
00:29:10,540 --> 00:29:15,545
I am a cheesemaker, a
shop owner and a farmer.
766
00:29:16,087 --> 00:29:18,465
{\an8}Pretty much jack of all
trades, which is a good thing
767
00:29:18,465 --> 00:29:20,842
{\an8}when you're on an island cause
there's not a lot of other
768
00:29:20,842 --> 00:29:22,510
people to kind
of fall back on.
769
00:29:22,510 --> 00:29:24,137
So, you want to taste some
of the stuff that I make?
770
00:29:24,137 --> 00:29:25,180
Yes.
771
00:29:25,180 --> 00:29:26,181
With the
milk from these guys?
772
00:29:26,181 --> 00:29:27,223
I would love to.
773
00:29:27,223 --> 00:29:29,684
I have to tell
you, it's pretty special.
774
00:29:30,477 --> 00:29:31,770
Oh, wow,
what do you have?
775
00:29:31,770 --> 00:29:33,438
Fresh milk
from this morning.
776
00:29:33,438 --> 00:29:35,190
And then these
are the caramels.
777
00:29:35,190 --> 00:29:37,859
Cheers.
Thank you for having me.
778
00:29:37,859 --> 00:29:40,153
Thank you.
779
00:29:44,282 --> 00:29:47,952
That's far more mild
than what I, I was expecting.
780
00:29:47,952 --> 00:29:49,621
Right?
781
00:29:49,621 --> 00:29:51,331
So, you want to taste
the goat milk caramels?
782
00:29:51,331 --> 00:29:53,792
Yes.
783
00:29:54,375 --> 00:29:56,377
All right, so tell
me what's in these?
784
00:29:56,377 --> 00:29:59,088
So, it's goat
milk, sugar, butter.
785
00:29:59,088 --> 00:30:02,133
And a dash of Maine sea salt.
786
00:30:03,676 --> 00:30:05,553
The
texture is perfect.
787
00:30:05,553 --> 00:30:06,679
Mm-hm.
788
00:30:06,679 --> 00:30:09,516
So, obviously, the
goats are creating some of the
789
00:30:09,516 --> 00:30:10,809
most beautiful milk.
790
00:30:10,809 --> 00:30:12,936
What are you feeding
them to make these so good?
791
00:30:12,936 --> 00:30:15,522
Well, I think that's
something maybe that
792
00:30:15,522 --> 00:30:16,773
I should show you.
793
00:30:16,773 --> 00:30:18,024
Okay.
794
00:30:18,024 --> 00:30:20,151
Hey, goats,
goats, goats, goats, goats.
795
00:30:22,821 --> 00:30:25,490
Oh my God. I can't with
the little jump in the air.
796
00:30:25,490 --> 00:30:27,325
They go like this.
They run.
797
00:30:27,325 --> 00:30:29,494
And they go.
798
00:30:29,494 --> 00:30:33,206
It's like a little like floppy
thing that happens in the air.
799
00:30:41,047 --> 00:30:43,216
This land is
made to have goats on it.
800
00:30:43,216 --> 00:30:45,885
They're eating huckleberry,
blueberry, bayberry, all those
801
00:30:45,885 --> 00:30:49,013
plants with the deep roots
that really take up the taste
802
00:30:49,013 --> 00:30:53,017
of the soil and that immediately
goes into the milk.
803
00:30:53,017 --> 00:30:54,811
Wow.
804
00:30:54,811 --> 00:30:57,605
So, we're going to go to
a spot that's really special.
805
00:30:57,605 --> 00:31:01,609
Come on, girls.
Let's go.
806
00:31:03,278 --> 00:31:05,905
So, look at this.
807
00:31:07,365 --> 00:31:09,117
Seaweed eating goats.
I love this.
808
00:31:09,117 --> 00:31:12,120
Yeah.
Who knew?
809
00:31:12,996 --> 00:31:13,913
I don't know, it's
just something that
810
00:31:13,913 --> 00:31:14,747
you never associate.
811
00:31:14,747 --> 00:31:16,624
You think of goats,
and you think of farms.
812
00:31:16,624 --> 00:31:20,253
You don't
necessarily think of this.
813
00:31:20,253 --> 00:31:23,756
A buffet of crunchy
seaweed lining the waterline.
814
00:31:23,756 --> 00:31:27,218
Like, how cool is that?
815
00:31:29,262 --> 00:31:31,764
So, this really, you think
outside of all of the other
816
00:31:31,764 --> 00:31:34,475
foliage and great stuff that
they're eating, you think the
817
00:31:34,475 --> 00:31:36,019
seaweed is the
magical ingredient?
818
00:31:36,019 --> 00:31:37,020
I really do.
819
00:31:37,020 --> 00:31:39,731
The seaweed has
that savory undertone.
820
00:31:39,731 --> 00:31:43,067
It enhances every other flavor,
I think, um, naturally.
821
00:31:43,067 --> 00:31:45,361
Just like salt would.
Yeah, just like salt.
822
00:31:45,361 --> 00:31:46,696
And the microbes
that are in it.
823
00:31:46,696 --> 00:31:49,699
And so, they're, they're just
getting this broad spectrum of
824
00:31:49,699 --> 00:31:51,242
just wonderful goodness.
825
00:31:51,242 --> 00:31:54,662
Oh my God,
it sounds so good.
826
00:31:54,662 --> 00:31:57,540
Come on.
Crunch, crunch.
827
00:31:57,540 --> 00:31:59,959
There's just so many different
points of inspiration
828
00:31:59,959 --> 00:32:02,211
literally all around us.
829
00:32:02,211 --> 00:32:03,504
So, caramel and dessert
830
00:32:03,504 --> 00:32:05,089
are kind of a match made
in heaven and they go...
831
00:32:05,089 --> 00:32:07,050
Oh, yeah.
So well together.
832
00:32:07,050 --> 00:32:09,427
But I was really inspired,
honestly, by the sound of the
833
00:32:09,427 --> 00:32:13,014
crunchy seaweed, just
hearing the goats eat it.
834
00:32:13,014 --> 00:32:17,685
So, I'm thinking of having
like crunchy, puffy, yummy
835
00:32:17,685 --> 00:32:19,312
garnish or something
at the top. Right?
836
00:32:19,312 --> 00:32:21,356
Oh, wow.
So, what time am I coming?
837
00:32:21,356 --> 00:32:23,191
Do not hold me to
actually creating that...
838
00:32:23,191 --> 00:32:24,442
I'll bring the goats.
839
00:32:24,442 --> 00:32:26,319
Because I got
to test it out tomorrow.
840
00:32:26,319 --> 00:32:29,822
But, um, that's kind of
my, my train of thought.
841
00:32:31,032 --> 00:32:35,578
As soon as I tasted Erin's
goat milk caramels, obviously,
842
00:32:35,578 --> 00:32:37,705
so many different ideas
started to come about.
843
00:32:37,705 --> 00:32:39,415
And like you can throw caramel
in anything and call it a
844
00:32:39,415 --> 00:32:41,292
beautiful dessert,
especially those.
845
00:32:41,292 --> 00:32:44,754
But I'm feeling a little bit
pulled to incorporate a little
846
00:32:44,754 --> 00:32:46,589
seaweed component.
847
00:32:46,589 --> 00:32:49,217
Yeah, yum.
848
00:32:49,217 --> 00:32:51,761
Ever since we found
that seaweed in the oyster bed,
849
00:32:51,761 --> 00:32:53,554
I just can't get it out
of my brain, so I just
850
00:32:53,554 --> 00:32:56,265
feel like this is all an
interesting combination.
851
00:32:56,265 --> 00:32:58,768
Just as like this natural
salinity that goes so well
852
00:32:58,768 --> 00:33:00,770
with something
sweet like caramel.
853
00:33:00,770 --> 00:33:03,439
I just have to figure out
how to actually make a dessert
854
00:33:03,439 --> 00:33:05,984
with all those things.
855
00:33:17,078 --> 00:33:18,162
{\an8}How are you looking?
856
00:33:18,162 --> 00:33:19,414
{\an8}I'm
ahead of the game.
857
00:33:19,414 --> 00:33:20,456
{\an8}I am not.
858
00:33:23,084 --> 00:33:25,795
I've got less than three hours
before guests arrive to
859
00:33:25,795 --> 00:33:27,755
figure out this dessert.
860
00:33:27,755 --> 00:33:30,633
Normally they say
stick to what you know.
861
00:33:30,633 --> 00:33:32,218
Do what you've done before.
862
00:33:32,218 --> 00:33:34,262
But I'm not doing
what I've done before.
863
00:33:34,262 --> 00:33:37,348
Cause I was just inspired by
being here and coming up with
864
00:33:37,348 --> 00:33:39,976
something on the fly.
865
00:33:41,894 --> 00:33:44,313
Maybe a dumb move.
We'll find out.
866
00:33:45,898 --> 00:33:47,191
Oh, boy.
867
00:33:47,191 --> 00:33:49,444
We could or could not
have dessert later.
868
00:33:57,827 --> 00:33:59,162
Need to melt butter.
869
00:33:59,162 --> 00:34:00,955
Is there a little
pot to melt butter?
870
00:34:00,955 --> 00:34:02,665
Oh, he's
rinsing it out for you.
871
00:34:02,665 --> 00:34:04,876
Things are
definitely getting hectic.
872
00:34:04,876 --> 00:34:08,546
With 25 guests set to arrive
in two hours, we're both
873
00:34:08,546 --> 00:34:10,840
feeling the pressure to
pull off this brand-new
874
00:34:10,840 --> 00:34:12,425
experimental menu.
875
00:34:12,425 --> 00:34:13,718
Behind you.
876
00:34:13,718 --> 00:34:14,927
Meanwhile,
I'm making up the
877
00:34:14,927 --> 00:34:17,138
dessert recipe as I go along,
878
00:34:17,138 --> 00:34:20,725
and Carolynn has added two new
dishes to tonight's dinner.
879
00:34:20,725 --> 00:34:24,062
So, are you feeling nervous,
excited, all of the good
880
00:34:24,062 --> 00:34:25,688
things before people come?
881
00:34:25,688 --> 00:34:27,273
I'm in
like, go-mode.
882
00:34:27,273 --> 00:34:29,442
Yeah.
Just don't sit down.
883
00:34:29,442 --> 00:34:30,568
Just don't sit down.
884
00:34:30,568 --> 00:34:32,445
Yeah.
885
00:34:32,445 --> 00:34:36,240
After the taste test with the
staff, my takeaway was to make
886
00:34:36,240 --> 00:34:40,703
Southern food that I think is
delicious and to lean into that.
887
00:34:40,703 --> 00:34:44,957
And so, decided to make stewed
collard greens and grits
888
00:34:44,957 --> 00:34:47,460
today, which is quite
traditional in the South.
889
00:34:47,460 --> 00:34:51,380
But collard greens, they
didn't go over very well in
890
00:34:51,380 --> 00:34:54,842
the past here at Turner Farm,
because people didn't know
891
00:34:54,842 --> 00:34:56,177
what to do with them.
892
00:34:56,177 --> 00:34:59,222
They were sautéing them as you
would spinach and they're not
893
00:34:59,222 --> 00:35:00,932
that great like that.
894
00:35:00,932 --> 00:35:03,684
When you stew them down,
that's how they taste the best.
895
00:35:03,684 --> 00:35:05,645
And I'm hoping that everybody
latches on to like stewed
896
00:35:05,645 --> 00:35:07,939
collard greens
from here on out.
897
00:35:07,939 --> 00:35:12,443
I like that you suggested the
Hakurei turnips to go on the
898
00:35:12,443 --> 00:35:13,694
lobster rolls.
899
00:35:13,694 --> 00:35:15,321
So, we'll do that.
900
00:35:15,321 --> 00:35:17,031
Okay.
901
00:35:17,031 --> 00:35:18,491
{\an8}Oh, it's going to be great.
902
00:35:21,494 --> 00:35:24,247
So, I'm going to take Erin's
beautiful goat caramels and
903
00:35:24,247 --> 00:35:27,708
I'm going to melt that into my
heavy cream to basically make
904
00:35:27,708 --> 00:35:30,920
a caramel sauce to then
be folded into mascarpone.
905
00:35:31,963 --> 00:35:36,134
So, it's like a salted
caramel dollop of creaminess.
906
00:35:36,134 --> 00:35:37,426
Oh, yeah.
907
00:35:37,426 --> 00:35:38,886
{\an8}Yeah.
908
00:35:38,886 --> 00:35:40,221
{\an8}Are you putting
pecans in there, too?
909
00:35:40,221 --> 00:35:41,305
{\an8}I see pecans over there.
910
00:35:41,305 --> 00:35:42,682
So, that's going
to be part of the crunchy...
911
00:35:42,682 --> 00:35:44,100
Okay.
Garnish.
912
00:35:44,100 --> 00:35:45,893
That's going to carry
through with the salad, too.
913
00:35:45,893 --> 00:35:47,645
There's going to be some
candied pecans on here.
914
00:35:47,645 --> 00:35:49,730
Oh, great.
915
00:35:49,730 --> 00:35:52,233
Carolynn uprooted her life to
be the chef at Turner Farm.
916
00:35:52,233 --> 00:35:54,318
So, I need to make sure
my dessert helps
917
00:35:54,318 --> 00:35:56,279
make this meal a success.
918
00:35:56,279 --> 00:35:58,948
Like she was saying, how
important she wants someone
919
00:35:58,948 --> 00:36:01,033
to cry over her food.
920
00:36:01,033 --> 00:36:03,035
I don't need her to cry
over anything I make.
921
00:36:03,035 --> 00:36:06,122
But I do need her to feel like
it's something that she also
922
00:36:06,122 --> 00:36:08,875
would have made herself.
923
00:36:08,875 --> 00:36:10,501
I saw the
canola oil come out.
924
00:36:10,501 --> 00:36:12,587
There will be frying.
There will be...
925
00:36:12,587 --> 00:36:14,797
Frying and
popping of seaweed.
926
00:36:16,257 --> 00:36:17,842
I am intrigued.
927
00:36:17,842 --> 00:36:19,802
I was like, I get everything
else, but I don't know what
928
00:36:19,802 --> 00:36:22,471
that seaweed is
doing on the dessert.
929
00:36:22,471 --> 00:36:24,974
So, we'll see.
930
00:36:37,320 --> 00:36:39,947
How's it going?
It's coming along.
931
00:36:40,740 --> 00:36:43,034
I think
Carolynn's nervous.
932
00:36:43,034 --> 00:36:45,119
I'm just a little
bit nervous as well.
933
00:36:45,119 --> 00:36:47,997
I'm really hoping to make
our grand opening a success.
934
00:36:47,997 --> 00:36:51,375
Laying the groundwork
for a successful season.
935
00:36:52,210 --> 00:36:53,544
Oh my God.
936
00:36:53,544 --> 00:36:55,671
I'm getting, I'm
getting ready, getting ready.
937
00:37:05,640 --> 00:37:06,933
Thanks for coming.
938
00:37:06,933 --> 00:37:09,602
Tonight's grand
opening mainly consists of
939
00:37:09,602 --> 00:37:12,396
people who've been coming to
Turner Farm's barn suppers
940
00:37:12,396 --> 00:37:14,982
since the very beginning.
941
00:37:14,982 --> 00:37:17,693
Winning over these pillars of
the community will be the key
942
00:37:17,693 --> 00:37:20,279
to a successful dinner.
943
00:37:20,279 --> 00:37:22,240
I have a new
chef, uh, this year,
944
00:37:22,240 --> 00:37:23,491
and she's from Atlanta.
945
00:37:23,491 --> 00:37:27,411
So, the whole menu has like a
little Southern twist to it.
946
00:37:27,411 --> 00:37:30,122
{\an8}We were at probably
the first barn supper that
947
00:37:30,122 --> 00:37:31,832
{\an8}they held out here.
948
00:37:31,832 --> 00:37:34,252
And I think that
most Mainers will say,
949
00:37:34,252 --> 00:37:36,337
stick with the old rules.
950
00:37:36,337 --> 00:37:37,380
Wow.
951
00:37:37,380 --> 00:37:39,632
The mint
syrup is so gorgeous.
952
00:37:39,632 --> 00:37:40,967
Do you guys
make it yourselves?
953
00:37:41,092 --> 00:37:42,009
Carolynn does.
954
00:37:42,635 --> 00:37:44,428
{\an8}I'm really excited to
have a mint julep, like
955
00:37:44,428 --> 00:37:46,264
{\an8}by somebody from the South.
956
00:37:46,264 --> 00:37:47,306
I've made them myself.
957
00:37:47,306 --> 00:37:48,641
I don't think it's going to
be quite the same, right?
958
00:37:48,641 --> 00:37:50,101
Yeah.
959
00:37:50,101 --> 00:37:52,144
In addition to the
paying guests, Benjamin and
960
00:37:52,144 --> 00:37:54,897
Carolynn invited their
suppliers to get their opinion
961
00:37:54,897 --> 00:37:58,150
on this new menu, including
Abel the lobster man,
962
00:37:58,150 --> 00:38:02,571
Erin the goat farmer and
Adam, the oyster harvester.
963
00:38:02,571 --> 00:38:04,490
Hey, how are you?
Good.
964
00:38:04,490 --> 00:38:05,616
Thanks
for the oysters. Yeah.
965
00:38:05,616 --> 00:38:07,535
Yeah, my pleasure.
966
00:38:09,078 --> 00:38:10,079
Do you want to
try the hot sauce?
967
00:38:10,079 --> 00:38:12,164
Yeah.
So, this is new.
968
00:38:13,624 --> 00:38:15,251
So, I'm an oyster snob.
969
00:38:15,251 --> 00:38:19,672
{\an8}And I rarely ever put
anything on my oyster.
970
00:38:20,214 --> 00:38:21,299
You ready?
971
00:38:21,299 --> 00:38:23,009
Cha-ching.
972
00:38:24,635 --> 00:38:26,721
Mm, yummy.
973
00:38:26,721 --> 00:38:29,557
It doesn't cover up the
flavor of the oyster.
974
00:38:29,557 --> 00:38:31,475
I love the hot sauce. Yeah.
975
00:38:31,475 --> 00:38:32,476
All right.
976
00:38:34,645 --> 00:38:37,857
Please have a seat.
Dinner is served.
977
00:38:42,695 --> 00:38:45,614
Thank y'all so much for coming,
uh, out to Turner Farm.
978
00:38:45,614 --> 00:38:49,243
It's our grand opening tonight
which is, uh, very exciting.
979
00:38:49,243 --> 00:38:51,412
The menu tonight
is pretty special.
980
00:38:51,412 --> 00:38:54,415
I have a new chef at
the farm this year.
981
00:38:54,415 --> 00:38:55,875
Uh, her name's Carolynn.
982
00:38:55,875 --> 00:38:57,418
She comes from Atlanta.
983
00:38:57,418 --> 00:39:01,255
The menu tonight really is an
infusion of her Southern style
984
00:39:01,255 --> 00:39:03,799
and a lot of Maine
in there as well.
985
00:39:09,055 --> 00:39:12,099
Thanks for trusting
me with your taste buds.
986
00:39:12,475 --> 00:39:14,727
{\an8}What's on the table
right now is a salad.
987
00:39:14,727 --> 00:39:17,313
{\an8}But we have a buttermilk
ranch dressing with
988
00:39:17,313 --> 00:39:19,565
{\an8}roasted green garlic in there.
989
00:39:19,565 --> 00:39:21,776
So, enjoy.
990
00:39:27,073 --> 00:39:28,741
Yum, yum.
991
00:39:28,741 --> 00:39:30,868
This is really good.
992
00:39:32,870 --> 00:39:34,789
You going to be
ready to go in just a second?
993
00:39:34,789 --> 00:39:36,457
All right.
I'm, I'll be ready.
994
00:39:36,457 --> 00:39:37,458
Can I taste them?
995
00:39:37,458 --> 00:39:39,418
Yeah.
996
00:39:39,960 --> 00:39:42,213
Oh yeah. Yum.
997
00:39:45,424 --> 00:39:49,762
{\an8}So, we have grits with
blistered cherry tomatoes.
998
00:39:50,971 --> 00:39:53,557
Enjoy.
999
00:39:53,557 --> 00:39:55,601
Looks fabulous.
1000
00:40:00,439 --> 00:40:01,690
Mmm!
1001
00:40:01,690 --> 00:40:03,234
It's amazing, really.
1002
00:40:03,234 --> 00:40:05,403
I can't believe it.
1003
00:40:06,278 --> 00:40:08,239
So good.
1004
00:40:08,239 --> 00:40:09,323
How we doing?
1005
00:40:09,323 --> 00:40:10,324
Pretty good. Good.
1006
00:40:10,324 --> 00:40:11,325
How's it
going out there?
1007
00:40:11,325 --> 00:40:12,451
Um, good.
They're loving it.
1008
00:40:12,451 --> 00:40:14,036
They love the grits.
1009
00:40:14,036 --> 00:40:16,831
Thank God. Yeah.
1010
00:40:18,165 --> 00:40:20,459
While Carolynn
readies the final course,
1011
00:40:20,459 --> 00:40:22,378
I'm knee deep in the dessert.
1012
00:40:22,378 --> 00:40:25,673
So, it's ready once the
lobster rolls are finished.
1013
00:40:25,673 --> 00:40:28,050
Timing is everything.
1014
00:40:33,180 --> 00:40:34,598
{\an8}So, we have
collard greens,
1015
00:40:34,598 --> 00:40:36,642
{\an8}which was a staple in my house.
1016
00:40:36,642 --> 00:40:38,102
{\an8}I hope that you like them.
1017
00:40:38,102 --> 00:40:42,398
{\an8}And I made y'all lobster rolls,
but on buttermilk biscuits
1018
00:40:42,398 --> 00:40:44,817
{\an8}because that's
the way it should be done.
1019
00:40:46,193 --> 00:40:47,987
So, enjoy.
1020
00:40:53,826 --> 00:40:55,703
{\an8}Mm!
1021
00:40:56,662 --> 00:40:57,955
This is really good.
1022
00:40:57,955 --> 00:40:59,540
Yeah.
Delicious.
1023
00:40:59,540 --> 00:41:01,792
I like the, the
celery in it and the,
1024
00:41:02,001 --> 00:41:04,003
...and all the
veggies that go with it.
1025
00:41:04,336 --> 00:41:05,337
It's a really
nice ratio, actually,
1026
00:41:05,337 --> 00:41:07,006
of lobster to biscuit, too.
1027
00:41:07,006 --> 00:41:08,549
It's delicious.
1028
00:41:08,549 --> 00:41:09,925
I was a little skeptical
to tell you the truth.
1029
00:41:09,925 --> 00:41:11,010
But it's wonderful.
1030
00:41:11,135 --> 00:41:13,345
I gotta take smaller
bites, but it's too good.
1031
00:41:13,888 --> 00:41:15,264
Those are the
best collard greens
1032
00:41:15,264 --> 00:41:16,474
I've ever had in my life.
1033
00:41:16,474 --> 00:41:18,517
Yeah, I agree. I usually
don't like collard greens.
1034
00:41:19,351 --> 00:41:21,228
I don't know what
she did, but they're amazing.
1035
00:41:22,688 --> 00:41:25,399
I like the
Southern twist very much.
1036
00:41:25,399 --> 00:41:28,736
I don't think she bent the
rules, but she gave it
1037
00:41:28,736 --> 00:41:33,115
enough of a twist that it
made a difference.
1038
00:41:33,115 --> 00:41:34,492
We're
going to serve dessert.
1039
00:41:34,492 --> 00:41:36,243
You may take it.
1040
00:41:36,243 --> 00:41:37,620
All right.
1041
00:41:37,620 --> 00:41:39,663
Oh.
Oh, thank you.
1042
00:41:39,663 --> 00:41:41,665
You're welcome.
1043
00:41:42,333 --> 00:41:43,918
Uh, this
dessert's really special.
1044
00:41:43,918 --> 00:41:46,587
We had a guest chef, Kristen,
1045
00:41:46,587 --> 00:41:49,256
and she came up with
an amazing dessert.
1046
00:41:49,256 --> 00:41:52,384
She's going to come out and
describe the dessert for you.
1047
00:41:52,384 --> 00:41:53,469
Hi, everyone.
1048
00:41:53,469 --> 00:41:54,845
How is everything?
1049
00:41:54,845 --> 00:41:57,014
Fantastic.
1050
00:41:57,806 --> 00:42:00,184
My dessert is really here to
enhance what Chef Carolynn's
1051
00:42:00,184 --> 00:42:01,685
already made.
1052
00:42:01,685 --> 00:42:04,605
So, I hope you enjoy
goats eating seaweed.
1053
00:42:08,901 --> 00:42:10,945
{\an8}The Southern portion
of this dish is a, uh,
1054
00:42:10,945 --> 00:42:13,113
bread and butter
custard pudding.
1055
00:42:13,113 --> 00:42:16,534
The caramel's melted down
made into a sauce, folded into
1056
00:42:16,534 --> 00:42:19,745
mascarpone which is that smear
of cream over on the side.
1057
00:42:19,745 --> 00:42:23,082
And then on the top we have
puffed rice, fried seaweed and
1058
00:42:23,082 --> 00:42:24,416
powdered sugar.
1059
00:42:24,416 --> 00:42:26,252
So, get in there and just kind
of mash it all together and it
1060
00:42:26,252 --> 00:42:29,296
should be
hopefully very delicious.
1061
00:42:34,218 --> 00:42:35,386
That's amazing.
1062
00:42:35,386 --> 00:42:38,055
The best
thing I've ever eaten.
1063
00:42:39,932 --> 00:42:41,350
Mm!
1064
00:42:41,350 --> 00:42:44,687
So, I feel like I
need your stamp of approval.
1065
00:42:44,687 --> 00:42:46,480
You described it and... Yeah.
1066
00:42:46,480 --> 00:42:47,815
I was kind of
like I don't know.
1067
00:42:47,815 --> 00:42:51,235
It, but then you,
I'm just blown away.
1068
00:42:51,235 --> 00:42:53,362
Oh, yeah.
Oh, very good.
1069
00:42:53,362 --> 00:42:55,030
I'm glad
you enjoyed it.
1070
00:42:55,030 --> 00:42:56,198
Yes.
Thank you.
1071
00:42:56,198 --> 00:42:57,408
Yeah.
1072
00:43:00,786 --> 00:43:02,454
It was a nice first
kickoff dinner, wasn't it?
1073
00:43:02,454 --> 00:43:03,831
They loved it.
1074
00:43:03,831 --> 00:43:05,583
Like absolutely hands-down.
1075
00:43:05,583 --> 00:43:08,460
Everyone wants it again.
1076
00:43:08,877 --> 00:43:10,713
Lobster roll
biscuit, you know...
1077
00:43:10,713 --> 00:43:11,964
"Can we have this for lunch?"
1078
00:43:11,964 --> 00:43:13,632
"Can you put it in farmstand?"
1079
00:43:14,049 --> 00:43:15,342
Well, congratulations.
Thank you.
1080
00:43:15,342 --> 00:43:16,427
Yeah.
Thank you.
1081
00:43:16,427 --> 00:43:18,554
This has been truly a
wonderful experience being here,
1082
00:43:18,679 --> 00:43:21,307
...and just being
inspired by you and Carolynn.
1083
00:43:21,682 --> 00:43:23,017
So,
thank you so much.
1084
00:43:23,017 --> 00:43:24,018
You're welcome.
Thank you.
1085
00:43:24,018 --> 00:43:26,437
This is fantastic.
1086
00:43:26,437 --> 00:43:29,315
You know, I think the obvious
lesson here is that when you
1087
00:43:29,315 --> 00:43:33,152
lean into what really speaks
to you, people will respond.
1088
00:43:33,527 --> 00:43:36,572
{\an8}This is gorgeous.
I'm glad you like it.
1089
00:43:36,572 --> 00:43:37,448
{\an8}Thank you.
1090
00:43:37,448 --> 00:43:38,574
{\an8}But there's
something else that
1091
00:43:38,574 --> 00:43:40,326
{\an8}I've taken from this experience.
1092
00:43:40,326 --> 00:43:42,703
{\an8}And that's the
importance of community.
1093
00:43:42,703 --> 00:43:44,121
{\an8}Who caught the lobster?
1094
00:43:44,121 --> 00:43:45,664
{\an8}Um,
Abel got lobsters.
1095
00:43:45,664 --> 00:43:47,333
{\an8}Yeah, yeah.
1096
00:43:47,333 --> 00:43:50,711
{\an8}It truly takes a
village to raise a restaurant.
1097
00:43:52,588 --> 00:43:55,924
{\an8}Looking around here, that
couldn't be more obvious.
1098
00:43:55,924 --> 00:43:58,469
{\an8}And it's an important thing to
remember for any restaurant,
1099
00:43:58,469 --> 00:44:00,971
{\an8}whether that's
mine or this one,
1100
00:44:00,971 --> 00:44:03,182
{\an8}at the very end of the world.
1101
00:44:03,182 --> 00:44:04,475
{\an8}Captioned by
Cotter Media Group.
80600
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