All language subtitles for Gordon.Gino.And.Fred.Road.Trip.S02E03.1080p.AMZN.WEB-DL.DDP2.0.H.264-SDCC

I am so ready for San Francisco.
Oh, my God!

You're gonna have to wear
the flowers, mate.

Are you kidding me?
San Francisco is all about hippie,

sex, drugs and rock and roll.

San Francisco now has become
this melting pot of cuisine

that is breath-taking.

Do you remember the Village People?

MUSIC: 'YMCA'
by Village People

Oh, this is awesome!

One, two, three...

# Young man

# There's a place you can go
I said

# Young man

# When you're short on your dough

# You can stay there

# And I'm sure you will find... #

Are you ready?
No.

Come on!

Everybody!

# It's fun to stay at the

# YMCA

# It's fun to stay at the

# YMCA... #
Hands on the wheel!

Jesus Christ!

You two are mad.

We've got a convoy!

'Gino D'Acampo, Fred Sirieix and I

'are on a brand new
culinary adventure

'across Mexico and the US of A.'

He looks like you.

HORNS BLARE
Stop... the car!

'We're in search of the most
memorable ingredients...'

I love testicles.
My dad cooked them all the time.

'..amazing vinos...'

Slow down, Gino.

'..and spectacular views.

'I want to show them the food here
is bigger, bolder and better.'

He's on fire.

'Trouble is, Gino and Fred
are stuck in their old Euro ways.'

It reminds me of a cassoulet,
very French.

Where I come from, we don't do that.
Well, this is America, honey.

'Three amigos...'

I got some in my eyes!

'..three big egos...'

Gino! How do we get out of here now?

'..back on the road together again.'

I'm not being party to this.

Holy shit!

Oh!

Road trip across America.
We're gonna end up in jail.

# I lost my head in San Francisco

# Waiting for the fog
To roll out... #

Whoa!

Look at the Golden Gate Bridge,
guys.

This is beautiful.

# Do you feel the love? #

Woo-hoo.

Look, look, look, Gino.

# Let it pour out of your soul... #

That view is beautiful,
look at that.

Flipping heck.

And sliding.
Whoa!

Gino! One second, guys,
this is up and down here.

Yeah, I know, but up and down
means up and down slowly.

Oh, my God, look, Nob Hill.

Nob Hill, I mean,
how appropriate is that?

Gino, Fred and I have arrived
in San Francisco,

the free-living, free-spirited

and trend-setting capital
of the United States.

San Francisco,
one of the hottest spots

anywhere on the planet,
culinary-wise.

It has a cluster of
61 Michelin-star restaurants.

I mean, this bay is unique
because it holds,

like, this incredible
oasis of seafood

that literally supplies
the rest of the country.

Our summer of love
kicks off here in San Fran,

before we head up to the coast
of Campbell Cove.

Then, it's inland
to the world-famous vineyards

of Napa Valley,
finishing up back in San Fran

to explore everything
this stunning city has to offer.

That's if our nine-tonne truck
survives the super-steep streets.

Wouldn't it be cool if we could race
that all the way down?

Wait, wait, wait, wait, wait,
wait... Wait. Gino, Gino!

Jesus Christ. Did it not say go?
Did it not say go?

You are an idiot, Gino.
Oh.

What's happening here?

This is the famous Lombard Street.
I want to go there.

No right turn.
Why?

No, we can't go down there.
Why can we not go down there?

We won't fit down there.

Of course we fit down there.
I'm getting out of the car,

I'm getting out of the car,
I'm not being party to this.

We are figuring out...
Stop the car!

Lombard Street is famous
for its hairpin turns,

the bends were actually added
to reduce the natural drop

of this terrifying, steep hill.

Cars are allowed
to drive safely down,

but not crazy Italians.

Back up.
I've had enough.

Back up, let's go.
What back up?

Back up! Let's go, Gino.

HORN BLARES
So sorry.

Thank you. Oh, my God.
I'm so sorry.

HORN BLARES

Whoa, whoa, whoa, whoa! Get out!

I could have made it!
I know exactly the size.

What do you mean,
you know exactly the size?

Listen, just because
you're the king of the kitchen,

doesn't mean you're
the king of the roads. Honestly.

Road trip across America.
We're gonna end up in jail.

I'm taking you to a friend of mine
here, his name is Holden.

He creates a hippie high tea.

We're gonna get high on a high tea?
Yes, high tea...

Not for me, no. I'm not
smoking cannabis, that is it.

We are not smoking it.
So what are you doing with it?

We're eating it!
I'm not eating cannabis.

But it's a new thing.

They do it in cakes, in soups.
Everywhere...

Even in lube, you've got CBD lube.

Don't shout that
too loud round here.

In 2018, California was the first
US state to de-criminalise

the recreational use of cannabis.

Ever since,
San Fran has led the way.

The guys are very excited.
All right.

Intrigued. First of all,
can you smell that? Yeah.

Wow, that's like
a strong cannabis smell.

Is it...? Oh.
Gordon.

Right, oh, OK.

Now, Holden is a top chef
here in San Francisco,

worked everywhere in the world.

What he's trying to do here
is to put cannabis into food,

use it like
an alternative ingredient.

So it's not like that you
come here and you have to get high.

How big do you think it's
gonna become as a food trend?

Erm, right now, I'd say CBD
is the largest food trend out there.

The annual US market for cannabis
edibles already exceeds $1 billion.

There are two types of infusion
used in Holden's catering -

CBD, known worldwide for having
medicinal properties,

and THC, the one that gets you high.

We hear a lot about CBD.

CBD is not necessarily
not psychoactive,

because if it wasn't psychoactive,

it wouldn't have any of the health
benefits that people are,

sort of, uh,
proclaiming that it has.

So the CBD is very relaxing,
it doesn't really get you high.

It won't get you high,
it won't inebriate you.

THC, it's inebriative,
and it's just, like, you know,

the stuff your
mom warned you about.

Holden makes all his food virgin,

so his customers
can control their own buzz.

I make this little tincture
here, uh,

and one drop of this tincture
is one milligram.

So I'm able
to really precisely control

how inebriated, uh,
my guests get.

Can I offer you guys some tea?

Yeah.
Oh, yes, please.

OK, who wants to get high
on the tea and who doesn't?

THC?
Mm-hm.

Yes.
PG Tips.

They say five drops,
or five milligrams of THC,

to a first-timer is enough
to get you higher

than I'd ever want to go.

So this is completely,
uh, virgin...

How many are you putting, Gino?
If I put three, it's OK.

Salute.
Thank you.

Salute, Gordon.
Erm, it's a cup of tea.

It's more than a cup of tea,
it's a cannabis cup of tea.

Erm, each to your own, Freddo.

We have
your classic cucumber, mint,

and then this is smoked carrot,

and that is
sugar cured cannabis leaf.

So this is the normal one?
These are all normal.

I'm going for this one,
because I don't like cucumber.

Would you care for me
to infuse that for you?

No, no, I'm fine with that.

Would you care for a drop?
Yeah!

Awesome.

Why would you inject it in food?

Some people don't enjoy
smoking a joint,

and for smoking and...
and eating at the same time,

it's not everyone's cup of tea.

If you're saying that

I'm gonna make that beautiful
sandwich taste better... Uh-uh.

..because of
the additional ingredient,

that's hard to understand
from a chef's point of view,

cos it's not improving the flavour.
It's improving the state of mind.

Well, I've tried it,
and you put the drop then

and you added a touch of, erm,
bitterness.

It's like a little bit when you
put like sage or thyme.

To me, this is different.
Yeah.

It's exciting, it's new,
it's modern, it's fashion.

That's for you,
I get high on perfection,

you get high on leaves. How many
drops do I need to put in here?

How many do you want?
Two drops.

There you go.
Erm, can you slow down?

Cos you're gonna be like
a hot air balloon in a minute.

Give this a little taste.

'Holden's next offering

'is smoked salmon mousse
on rye toast,

'delicious all on its own.'

It's a lovely mousse.
Did you want to put one more on?

I want to see the difference
in flavour.

How many are you putting, Gino?
If I put three, it's OK.

No, you're in for a penny,
my friend, you're in for a pound.

I'll do this one,

because I want you
to experience, yeah?

You're slurring your words.
No, it's fine.

So now we can see the effects
that have started to take place,

it's in there now, he's in.
No, there is no...

Oh! Oh... Oh, really?
There is no effect. I'm fine.

People can get very...

Very high.

He is ready for take-off.

So this honey one,
which one is which?

This one has the THC in it.

This for Fred.

Mm, I really like that one.
It's very hot.

It's good isn't it?
Very tasty.

I told you, trust me,
I'm gonna take you on a experience.

He's only there,
you don't have to shout,

we can talk to each other.

Now he's laughing like a teenager
cos he's just found his balls.

Can I have a glass of water?

How much did you take?
I don't know.

You didn't count the drops?
That thing there is good though,

the dropping thing... the, erm...
Drink the water.

# Cos I got high
Because I got high

# Because I got high... #

Look at your eyes, as well,

because your eyes
have gone all weird.

Oh, my God, Jesus...
I'm hot.

# Cos I got high
Because I got high

# Because I got high. #

Thank you.
Yeah.

Let's go. just, erm, steady,
careful watch the stairs.

No, I'm fine.
Yeah, no, well, yeah.

It's like, "Hey, hey, ciao, bella."
Let's go. After me, darling, please.

Thank you very much.
Je t'aime.

The summer of love.

'I'm with punk rocker Johnny Rotten
on this one:

'never trust a hippie.'

Gino!
Gino, Gino, Gino, Gino...

Gino!

Get off that fucking bike.
Get off the bike.

Only in San Francisco,
it's a craze at the moment

and it's a trend. Maybe it's me -

a little bit old fashioned,
but I'm a chef,

and so I learnt my craft
by the uniqueness of flavour,

not trying to enhance my brain
to make the food taste better.

Welcome to goat yoga, I'm Lucy.
Welcome to what?

Goat yoga, we're gonna do some
yoga with some goats. Really?

Yes.
On the top of a hotel?

Yes. In the middle of
San Francisco... Hello.

Can you believe it?

'Goat yoga apparently is the perfect
accompaniment to a high tea.

'Or at least
that's what Gino tells me.

'I'm starting to regret leaving him

'in charge of the
afternoon's itinerary.'

Hey. Feel free to scratch
or pet them,

they like to be touched.

Oh, here they are here, finally.
Gordon.

For God's sake, sorry.

What is that, a handbag?
The spirit of San Francisco.

Oh, my God!

Oh.

It is the only thing
that they sell around here.

We went to the nearest gay shop
in San Francisco.

Look at the state of you!
Look at you.

Are you still high?
You are, aren't you? No.

Show me. Oh, my God.
All right, Lucy... I'm sorry.

Those drops.
It's OK.

So go ahead and stand on your mat.

Reach all the way up, up, up, up.

And then exhale and lower back down.
And let it go.

Is it me, or this looks...?
Oh!

They still think this is a...
a hang-out for YMCA. Yeah.

They're that far gone.

What're you doing on the floor?

I'm talking to the... I'm making
communication to make friends with.

You two are as high as a kite.

San Francisco,
that's how we party here.

'I'm more used to eating them,

'but the philosophy
behind using the goats

'is that they are proven to make
you happier and lift your spirits.

'Something I'm not convinced
these two actually need.'

The goat shat on the mat.
OK, you got a goat blessing.

Roll it off.
That's it.

Yeah, OK, so now go ahead

and come down
onto your hands and knees.

OK, you can do it over
top of the goat.

Like this? Is this for real?

It's real, I do this for a living.

No, no, no, come back here,
come back here.

Come on. Come on your knees.

This is no good for the goat.

Come on, my friend, turn 90 degrees.

OK, one more time,
inhale forward, top of a plank,

and roll onto your right side.

OK, go ahead and squeeze your heel
into your hip.

FRED SCREAMS

What's the purpose of the goat,
what do they do?

Well, for most people,

they're very relaxing
to be around them,

and that's kind of
the point of yoga,

is to get to that happy place.

And the goats help people
get there more quickly.

FRED SCREAMS
She was licking me.

THEY LAUGH

The other one is on top of me...
It's double.

Fucking hell.

Are you OK?
No, I'm not OK.

This thing is eating my bandana.
But isn't it funny?

Well, I'm glad you enjoying this,
I'm getting done by a goat here.

# Govinda. #

This is beautiful, isn't it?
Oh, my God.

I'll tell you what, Gordon,

this is about living life
to the full.

I mean, come on, look at that.
GINO YAWNS

Gino look!

# Cos I'm as free as a bird now... #

'It's a dawn start, and Gino needs
to shake of his cannabis coma

'as we're heading for
San Francisco's Pacific Coast.'

There's something really exciting
about getting up

early in the morning,
look at that sunrise,

and going to Campbell Cove.

And this cove...
Look at that.

..is famous for
the most amazing shellfish.

# There's just too many places
I've got to see... #

Where do you get all this energy
in the morning?

I've always been energetic
in the morning.

Are you a big lover of clams?
I'm a big lover of sleeping.

Oh, come on. Freddo, do you
love clams? I love clams.

These are unique to this area,

but they are very difficult
to catch.

Have you ever done this before?
Erm, no, I've never clammed before.

We have no idea what
we doing, as well.

I... I'm a pro, trust me,
I'll adapt.

"I'm a pro, trust me." Brilliant.

I've brought the boys
to one of the best clamming spots

on the West Coast.

50 miles North of San Fran,

Campbell Cove's cool Pacific waters

produce some of
the finest seafood in America -

in particular, clams.

Let's get suited and booted,

and then we'll head down
to the bay, OK?

Why have I got a small shovel?

W-Why do you think?

Freddo. Erm, you ready?

Freddo, let's head down there,
be careful on those steps

and then let's go to the right.

I've arranged for the
most amazing guy to join us later,

and his beautiful wife,
Kiki Paladini.

So he's Italian?
Yes.

And this guy's
the king of shellfish.

The plan is to find enough clams,

so we can cook up a lunch
by the beach with our guests.

Morning, sir.
Good.

Nice to meet you. So, clams,

we don't want to look like
three idiots, erm,

all the gear, no idea,
what do you suggest?

Go down there,

you'll find a little spot
where the water's kind of

bubbling up a bit,
and then you just dig

right next to it,
about 18 inches down.

And then just reach over
and rip it out, and off you go.

Excuse me, what do you mean,
"reach over"?

Clams are usually this small.

Some of them are pretty big.
What are you doing?

Let me make a coffee,
and then I'll come down and help.

Thank you.
Yeah, have fun, you guys.

Freddo, let's go.
Right, look for a squirt.

I don't know what I'm looking for.

You can see these little holes,
they're breathing here.

Down here, Fred?
You got something?

There, there, there, there, there...

Right, Fred.
Fred, come over. Quick!

It literally just came up. There.

I can see the squirt,
but I see no clams.

Well, dig in, dig in!
You got to be quick!

Dig in, Fred, help me out!

Shit, they move fast.

Shit.

We missed that one.

Hey, Bob, any chance
you can come back in

and give us a little hand?

How we doing, fellas?
Not good.

Not very good.

When they spurt up like that...
Yeah.

..do they go sideways or down?
They're going straight down.

So that one just squirted.
That one just squirted up and, yeah,

so you want to dig,
kind of, over here.

Oh, there it is, there's its neck,
it's a small one.

He's waiting.

Holy shit,
how far are you going down?

Jesus Christ.

Did you catch anything?

Why is Bob getting involved here?

Is that it?
That's it.

Bloody hell, well done.

And they're bigger than that here?
Yes, they come bigger than that.

I've seen some really big shells
when I'm out there. Thanks, bud.

Hey, good job, you guys.
Bye.

So we got one?

You been digging for 15 minutes,
we got one clam.

Horseneck clams
are localised to the bay,

not as well known
as the common Littleneck

or Manila clams.

The Horsenecks may be larger,

but that doesn't make them
any easier to catch.

Here we go, here we go, here we go,
here we go. Where? Where?

To the side, to the side.
Are you sure?

Put your hand in, Fred.
Oh, fuck this.

Have you got it?
Fucking hell.

Don't lose this thing.

Fucking hell,
it's all the way down there.

Go down, Gordon,
you got to go down.

I've got it, I've got it,
I've got it.

Fuck's sake.
Well, can you feel it?

No way! No way! Yes.

I think there's two
down there, Fred.

Is it?
Fucking hell.

But this tunnel, this...
Do you see a...? No, no!

See?

Come on, dig.
That's it, dig, dig.

Why, why, why...? No, you get down
and get your hand in.

I can't get down,
I'm gonna get all dirty.

It's your clam, for fuck's sake.

'Fred's up to his armpits,

'the tide's rising, but that won't
stop us catching clams.'

Look at the state of me, man.

Got it?
Yes!

Love it.

Teamwork, dream work.

How'd you do?
Not bad. Not bad, not bad at all.

I'm gonna go for a shower.

Can we borrow
a couple of those boards?

Would you mind?
No, I don't mind at all.

With time to kill before lunch,
and, at the lazy Italian's expense,

it's time to have some fun.
SHOWER RUNS

Gino.
GINO SINGS

Fuck's sake. I've got a quick idea.

Listen, you're a big fan
of Alcatraz right?

I want to see Alcatraz
since I was a little boy.

It's just around the corner.
How much round the corner?

It's gonna take us ten minutes
on the paddle board.

We get the wetsuit on OK?
OK.

Gordon, here you are.
Cheers, bud, thank you.

Which one is mine?

The one that looks like
it's from Baby Gap.

FRED LAUGHS

Alcatraz may just be around the bay
if you're in San Francisco,

but we're 50 miles up the coast.

I cannot wait to see Alcatraz.
Erm, this is gonna be amazing.

Guys, let's make it
a little bit more creative.

Let's have a little sprint
to the first buoy out there.

I'm in.

# Good vibrations
Good vibrations... #

On your mark, get set, go.
Go.

# Good, good, good... #

I'm gonna kick your ass.

# She's giving me... #

Beautiful morning to do this, right?

'With inmates including
gangster boss Al Capone,

'Alcatraz is arguably America's
most infamous prison.

'But if Gino wants to see it
up close for himself,

'he'd better keep paddling.'

Oh, you're very good, Gino.
I'm definitely gonna win this.

Go, Gino, turn right, Gino.

Down there?

Gordon, slow down.

You good?
Yes.

He really believes he's winning.
I know.

Oh, why you two are so slow?

Gino, Alcatraz is 50 miles away,
I was only joking.

So what are we doing here?

Shit.

Are there shark in here?
There are.

Ah, man, this is no funny, man.
What a muppet.

I was really looking forward
to see Alcatraz.

After all the hard work
paddle boarding,

we've worked up an appetite.

Kiki's recipe,
so this is a beautiful cioppini.

Cioppino.
Ugh.

Cioppino. Don't say...
Because they're gonna be Italian

and they're gonna correct you.
Cioppino.

Chop-eno, cioppino, OK?
Cioppino.

Thank you.
You are so particular.

Can I see this recipe, please?

'I've been given a classic recipe

'by our Italian-American
lunch guests

'that's gonna make the perfect
use of our clams.'

Not... Not 100% Italian.
Oh, here we go.

In Italy,
we wouldn't do it like this.

H-Here we go, look...

Because this...
It looks like a seafood curry.

This is very American
kind of way of cooking.

But we are in America, you doughnut.
Yeah, OK, all right.

I'm just saying, it's not
the way we would do in Italy.

You get the garlic,
chopping board, knives,

erm, a few tea towels.

I mean look at this, seafood stock.

An Italian would never
use seafood stock.

It's America, it's fine, come on.
Gino this is all Italian stuff.

It doesn't mean
because it's all surf,

you shovel everything in.
Guys, they've arrived.

Gino, Gino.
Good morning, sir.

Gordon, how are you?
Good to see you, captain.

How are you doing,
it's nice meeting you, big guy.

Oh, my goodness, welcome,
good to see you. My wife's Joan.

Buongiorno.

'Our guests, the Paladinis,
have been supplying fish

'to many top restaurants
on the West Coast for generations.

'If anyone knows about local
seafood it's these two.'

Grazie.

OK, tell me,
what do you want me to do?

So I got you a bit of olive oil
in the pan. Ah, giusto.

Your great-grandfather was a legend,

cos he started the fish supplies
out of here, right?

Exactly. He came from Ancona, Italy,
in 1865, when he were 22.

When he arrived, he was hungry,

so he went down
to Fisherman's Wharf

and started to fish
for his supper... Wow.

..but he caught way more fish
than what he can eat,

so the idea came to him to see
if he can sell them.

And sell 'em, he did.

Before you knew it,
by the turn of the century,

he was referred to as the Fish King.

Make sure Gordon watches,

because he's know nothing
about Italian food.

Now, you better watch closely now.

'Cioppino is a catch-of-the-day
fish stew, San Fran-style.

'So we're using our clams and some
other seafood in a tomato sauce

'with onion, garlic,
and a seafood stock.'

A little trick is to always
add a little bit of white wine

when you do the onions,
so they don't burn. Oh, I see.

But you put garlic
and onion together? Yes.

Oh, see, in the... Where I come from
in Napoli, we don't do that.

Well, this is America, honey.
And we cut corners.

Can we be honest here?

I've been cooking Italian food,
I wrote 16 cookery book

and I still live in Italy.
And I'm 83 years old,

and I've been cooking
long before you were born.

So shut the fuck up.
So there.

Shut up, Gino D'Acampo.

Hey.
Hey, listen to...

Listen to her.

Let's take a look
at what you guys got here.

Oh, mamma mia.
What do you mean?

What's wrong?
What's wrong with...? Mamma mia?

These are called, erm,
Horseneck clam. Yes.

These are really only good
to make clam chowder out of.

You have to...
So we can't use them?

No, no. Unless... Unless...
You know, normally...

Are you for real? Five o'clock
in the morning this morning

to get these clams
that we can't use.

No, these are totally the wrong...

So, this one, they can go back
in the sea. Erm, those can go, ciao.

Unbelievable.
What a waste of my morning.

It was a good experience.

'Our clams might not be
the catch of the day today,

'but the Paladinis
have come with some Littlenecks

'and some other local shellfish
as a replacement.

'Joan is set up to cook
the Rolls Royce of cioppino.'

OK, this is our famous
San Francisco Dungeness crab and...

The best! The best!

This what you make
the crab cioppino with.

Right, how long
have you two been married?

Gotta be 60 years next year.
Stop it. Seriously?

Can you believe that?
What's been the secret?

We live apart.
We live...

THEY LAUGH

Joan, thank you for schooling Gino.

You've just shown him that
it is proper, authentic Italian.

He's Italian. Oh, yes, he's Italian.

Can I just say, thank you,
erm, and cheers. Congratulations.

Salute.
It was my pleasure.

That's good.

For a non-Italian recipe,
cooked in San Francisco, it's...

good.

It's better than good,
it's delicious. Thank you.

Yeah.
Cheers, guys, delicious.

What kind of an Italian are you?

I'm driving.
I'm driving the, erm... Betty.

I've got a surprise for you.

I am taking you to
the most beautiful chateaux,

Le Chateau de L'Amour.

What's with the romance?
Us three together?

I can't think
of anything more unromantic.

You are going to love it,
we are gonna go there in style.

Erm...
Look at this!

Gino, Fred and I are on a road trip

through the San Francisco Bay Area
in California.

We've woken early and driven
most of the way from the coast

to the famous wine lands
of the Napa Valley.

For the last ten miles
of our journey,

we're ditching the truck
and travelling in style.

Morning.
Morning.

How are you?
Good to see you, likewise.

Morning. Good...
Hi, how are you, I'm Fred.

Nice to meet you.
Is this thing safe?

I hope so, we'll see.

How high are we gonna
be flying, captain?

We'll see when we get up there.
He's scared of heights.

See, erm, not too high, yeah.
Let's go, like, tree level.

Tree level?
Yes. OK.

We are taking off.
That's it.

How do you steer it, captain?
How do we steer?

You don't.

The chateaux we're travelling to

lies in the heart
of the Napa Valley,

and there's no better way
to get a bird's-eye view

of this spectacular landscape,
than from 350 feet above the vines.

This is fucking bollocks.

No, I'm not looking down.
Don't move too much.

What are you doing down there?
I don't want to see.

I wanted to show you
the Napa Valley from up above.

Look how beautiful this is.

My first time in a balloon.

Do you know what, I'm amazed
that it's just so peaceful here.

Also, the aerial view
is breath-taking.

You can actually spot the grapes.

I mean, this is the perfect time
for harvesting.

This is my first time and I'm...
Guarantee you, it's my last time.

'Napa Valley has the perfect

'Mediterranean climate
for wine-growing.

'These vineyards produce some of
the very best vintages in the world,

'competing with classic French
and Italian wines

'both on taste and popularity.'

Gino, look how beautiful
this vineyard is.

Look how manicured it is,
look how perfect. That is beauty.

It's fascinating, they're actually
picking the grapes as we speak.

You know one thing that's
very exciting about this region

is that most of the vineyard
are family-owned.

So, what kind of grapes
they grow here?

The indigenous grape is Zinfandel,
but they do beautiful Sangiovese,

they do a beautiful Chardonnay.

I'm looking forward to get pissed.

We are going down quite fast.

Yeah, gravity works very well.

We're landing now.
We're landing now.

No, but we need to brace yourselves
it could be a bit bumpy.

Yeah, wait. Holy...

Oh, my God, so gentle.

Captain, thank you, great job.
Absolutely, wonderful job.

Amazing. Chateaux, which direction?

Well, I'm just gonna look it up,

just bear with me
a second all right?

It's, kind of, a couple of miles.
A couple of miles.

You have no idea, my friend,
where we are.

I know where we're going.
Thank you. Thank you very much.

How do you know it's that way?

Because it's the Google map,
it's showing me!

There is poo-poo everywhere.
So far, chateaux de la merde.

We've gone further than two miles.
Are we here?

Is this the fucking vineyard?

It's... Look you can see the castle,
look at that.

This is as orthontic as it looks.

Ortontic?
It's ortontic!

THEY LAUGH

Built in 2007,

this modern replica
of a Tuscan castle has 107 rooms,

five turrets and a drawbridge.

The castle and the estate
were a true labour of love

for the fourth-generation
wine maker Dario Sattui.

Morning, sir.
How are you? Come va?

Why did you build
a castle like this?

I mean... Yeah, I'm the crazy
son of a bitch that built a castle,

I know. I...
I mean, it was so unorthodox.

I knew people would laugh at me,
uh, people would call it Disneyland,

so we tried to get
every detail correct.

I tried to incorporate everything

a 14th-century castle
would have had,

um, essentially out of Tuscany,
Umbria.

How long did it take to build that?

It took almost 15 years to build.
15 years, wow, that's amazing.

The chateaux is unique, you know,

the majority of the supplies
were brought over from Tuscany.

So it's a bit odd in the middle
of California, Napa Valley,

and you got this sore thumb
at the top of a mountain.

Look at the scenery,
it doesn't fit in.

Dario's obsession
stretches beyond castles.

He's also passionate about wine,

and has a cellar full of
some of the best to be found

in the Napa Valley.

What an amazing cellar
you've got here.

This room took
two-and-a-half years to build.

It's the most beautiful
and largest room in the castle,

12,000 square feet.

How many barrels have you got here?

You know, I don't know,

but I think about 800,
somewhere in there.

And they all full of wine,
these barrels?

No, they're all... Of course
they're full of wine, yeah.

Oh, they are full of wine, OK.
I mean it's all French Oak?

All French Oak.
We don't use any American Oak,

and they're really expensive.

We... Each costs $800 to $900 each,

and we use 'em twice...

And how many times
do you rack the wines here?

Usually, about three times a year.

Sorry, what does it mean,
rack the wine?

It's when you transfer the wine
from one barrel to another.

Oh, I see.

So that you... you make sure
that the wine is clean.

Maybe that's what I got wrong
with Gino Vino.

I don't rack the wine.

I think you got a lot more wrong
than just racking the wine.

Shall we?

It's our first day in Napa Valley,

at one of the best
wine-producing region in the world,

and the very first step, baby step,
to educating Gino about wine.

There's a long way to go yet.

We have the reserve Chardonnay,
so we'll taste that first.

We age it for about nine,
ten months, and then we bottle it.

That's a beautiful colour.
Yeah, beautiful.

Salute.
Slow down, Gino.

Would you say
that's one of your best, erm, years?

Lovely.
2017 was a really good year.

That's incredible.

Look at the beautiful
gold colour here.

Look at the viscosity here,
the alcohol. This is really strong.

Now, when you smell it, apricot,
green apple, peaches... Peach, yeah.

What is it, a fruit salad?
It's not wine any more?

And the finish on this wine,
it's so long... I finished.

It goes on and on and on.

Erm, Dario, I got a question.
Where this is goes?

This is called the wine sieve,

and it's for extracting wine
out of the barrel.

Thank you.
So we try with this one, yeah?

This is our Sangiovese Voyager.

So this is a proper Italian wine.

This is the grape that
make Chianti, right? Chianti.

Can you taste the fresh fruits?
I can get, erm, apricot?

Peaches.
No?

Why...? Why when I say it,
you say no? When you say it...

Firstly, this should be raspberries,
blackberries.

So it's like Ribena?
Did you just say Ribena?

I just...
You said it's almost...

Guys, can you just stop a second?

Dario, the wine
I'm really interested in

is the big bottle there.

It's our 2013 Il Barone, it's our...
one of our reserve wines.

Wow, this is very different
from the one we tasted so far.

I've been trying to
tell Gino and Fred

that wine
produced in this country now

is on par with any other
country in the world,

and that's exceptional.

How much would that fetch
per bottle? $98.

Amazing.
That's incredible.

Wow. And your Gino Vino was
£9.80 for a case.

I am going to send you a bottle
of my Gino Vino for you to try.

Do you have to?

THEY LAUGH

Thank you so much.
Cheers, Dario.

OK, let's neck it.

Who on earth would have said
three decades ago

that America is now producing
some of the best wine on the planet?

What a day, eh?
Cheers. Salute.

Salute, guys.
Salute.

To America, to California,
and to friendship.

Can I ask a quick question?
Go on.

Are you two now getting excited
about the standard

and the amazing produce that
you're discovering on a daily basis?

Oh, for sure. I mean,
look here we are in a vineyard,

I mean, this wine is amazing.

I mean, it's not that
I'm starting to believe Gordon,

the proof's in the pudding.

I mean, the wine that
we've had today, my God,

this is on par with
the best French wines.

I was very dubious at the beginning
when you said,

"Oh, America here, America there,"
because I was thinking fried food,

burgers, but as we gone along,
you're starting to convince me.

You're STARTING to convince me,
I'm not convinced 100% yet.

The wine is excellent,
and I felt I was in Italy today.

That's why I was very happy.

I'm a bit drunk, though.

I have to tell you,
I'm just a little bit drunk.

I cannot go to sleep
if I don't have a little grappa.

What is this?
A what?

A little grappa is for...
is good for the brain,

it's good for the digestion
since the...

Shit.

Gordon, I don't want to
feel your thing... Fred.

..in the back of me tonight.
Can we get to bed now?

Fred, can you move over, please?
What do you mean?

Just move over a little bit.
I'm on my side.

FRED SCREAMS

Gordon, Gordon, please,
don't do that.

That's my leg, for fuck's sake.

# If you're going

# To San Francisco... #

RADIO: 'It's a lovely in the city,

'and Chinatown
is where it's at today.'

'We're Nick and Kristin
in the morning,

'and get yourself down
to the heart of it all

'and experience the Autumn Moon
Festival celebration.' See.

'And don't forget to grab yourself
a moon cake.'

'Next, the traffic news.'

What's happening?
The Moon Festival.

What is that?

It's a beautiful traditional
festival hosted by Chinatown,

and it's about celebrating families.

And this is one of the
biggest Chinese communities

anywhere in America,
and it's unique.

After our Coastal excursion
and our trip to Napa Valley,

Right Said Fred, Gino D'Acampo and I
are back in San Francisco.

I want them to see all this
multi-cultural city has to offer.

# Chinatown, my Chinatown
Where the lights are low... #

This is one
of the largest Chinatowns

in the country,
and one of the oldest.

It looks like we are in China.
It does.

I bet you're a big lover
of Chinese food, right?

I love Chinese food, you know what?

The first time I ever have
Chinese food was when I was 20.

In Italy, we don't have, erm,
Chinese restaurant...

Well, we only had it
for the last ten years.

Do they have Chinese restaurants
in Scotland?

Of course they do.

The Chinese food for me
growing up was a treat,

erm, especially Chinese take-away.

Whether it's the most amazing
sweet-and-sour prawns,

Szechuan pork, erm...
Duck.

Oh, Peking duck.
Wow, look at this over here.

Oh, look at the festival!

The Chinese know how to celebrate,

and the Autumn Moon Festival
is no exception.

Look at that. Come on.

What's with the caterpillar?
It's a dragon.

It's a dragon.

These traditional dances
performed throughout the festival

often feature lions and dragons...

Oh, my God, look at that.

..which symbolise luck, welfare...

Oh, my God.

..and an auspicious life.

I've arranged to meet Wendy Lee
and her family,

who have been celebrating
the Autumn Moon Festival here

for over 20 years.

That was amazing.

Is that the moon cake?
Yes. And that is my daughters, yeah.

How are you?
I'm Fred, nice to meet you.

Nice to meet you.
Nice to meet you, Gino.

Happy Mid-Autumn Moon Festival.
Exactly.

Thank you so much, may I?
Please.

Thank you and what's inside?
Coconut, egg yolk. Duck eggs.

Oh, and you got almonds in there.
Yes.

And what's the significance
of the moon cake?

Um, moon cake,
in about 13th century... Wow.

..the Mongols took over
the Northern part of China. Mm-hm.

So, the civilians have a way,

they find a way how to communicate
about their secret fight-back plan.

So they actually bake the moon cake
and they roll the message,

secret message inside.
Oh!

What kind of messages were
they sending inside the moon cake?

Erm, it is like, erm,
the time to fight back,

and that's why we give the moon cake
to friends and families.

So this is, erm,
the email of the past? Yes.

Well, I know you're away
from your families,

but you're welcome to join ours
and have a meal with us tonight.

Oh, that will be amazing.

How about, if we join you,
can we cook dinner?

It would be our honour
to have you cook for us.

We can do something
Chinese-American.

Before we cook up a feast
for the Lee family,

I'm taking the boys to experience
a unique Chinese-American tradition

that is purported to have originated
right here in San Fran.

I want to take you to the
Golden Gate Fortune Cookie Factory.

What are we gonna do in here now?

We're just gonna learn about
fortune cookies.

How are you?
How are you, sir?

Good to see you,
this is Gino and Fred.

Gino, Fred, how are you.
Ni hao.

Ni hao.
This place is amazing.

So you started the original
fortune cookies from here, yes?

Fortune cookies are widely consumed
across the world

and symbolise luck,
fate and wisdom.

Give me an idea of the ingredients?
So, what is it? Eggs?

Eggs and flour, sugar.
Anything else?

Big secret.
You tell me, I won't tell them.

I don't know.
You don't know.

Yes.

He's a tough cookie, innit?
Yeah, he's a tough cookie.

How many do you make a day?
20,000.

20,000 a day?!
Wow!

Good idea,
can we have a 60-second burst,

see how many we can make
in one minute? Yeah, I love it.

Please?
All right, I'm in, are you in?

Yeah, I am definitely in.
Let's go, Freddo.

So, so, so, so, so...

I will go for the green team,
I'm gonna go here.

Thank you, madam.

Can you, erm, speed their machines
up a little bit?

OK.

One, two, three, go!

Go.

It's burning Gino.

I've burned myself.

Oi, are you supposed to be
working or eating?

Go to see Gordon.
OK, Gordon.

First time Gino's finger's
done any work.

Over three billion fortune cookies
are make worldwide every year,

with the majority being consumed
right here in the US.

15 seconds.

Five...

four...

three...

two...

one! Stop, stop, stop!

Finished.
Wow!

Two, four, six, eight.

Yeah, but stop, stop, stop, stop.
That, you know that's not good.

Shit, shit, shit.
OK, now count them.

Two, four, six, eight, ten,
12, 14, 16, 18, 20... 24.

I've done 20.

All right, so let's check your one.
27. Two, four...

Oh, oh, oh, oh... No, oh!
There's nothing wrong with that.

He's right.
No, no, no, no, no.

That's not a cookie.
Oh, come on.

That... It broke, that was broken.
Don't do that here.

Don't do that here?

Look what you done
on the floor there!

Mama, I'm so sorry. So, 27, 24, 20.

So first, second, third, as usual.

Erm, thank you so much, yes?
Thank you.

Xiexie, xiexie.
Thank you.

# Road trippin' with
My two favourite allies... #

Sadly, it's our last evening in this
extraordinary and diverse city.

# It's time to leave this town
It's time to steal away... #

Times like this, do you know what?
I really miss my family.

We're your family, though.

Yeah, I know but come on,
I've just had a new son.

We've got a little present for you.
Yeah.

Stop it.
Ta-da!

THEY LAUGH

You like it?
Oh, my god, look, my little man.

He looks so much like you,
seriously, he's got the same quiff.

Look at him.
Fred, Gino, thank you, honestly.

A pleasure.

'We're leaving town on a high,
and not the Gino kind.

'We're joining the Lee
family for dinner.'

Oh, my God.
Hello!

This is beautiful. Thank you.
How are you? Nice to see you again.

Good to see you.

Let me introduce you,
that's Aunty Eva.

Absolute pleasure.
Aunty Eva, ciao.

Let Aunty go now.
Welcome to the family.

Food-wise, we've got
some Dungeness crab,

local from the bay, so we'll do,
like, a, sort of, erm,

shallow-fried, beautiful,
seasoned Szechuan Red Snapper

with some beautiful wonton.
We're gonna have a drink,

they're gonna go and cook,
and we're gonna chill.

Hey, they definitely know
their food, do you know that?

What? The other thing is,
we don't know the kitchen here.

If you just do as you're told,
this will work. Please?

How do you learn
to cook Chinese food?

I went to Taiwan.
OK.

Had an amazing time working with
so many Chinese chefs. Yeah, nice.

Perfect, yeah.
Nice.

We went to, erm,
Castello Di Amorosa,

erm, in Napa Valley,

so this is really one of the
top cuvee, a beautiful Chardonnay,

90-plus on the Parker Scale.
Wow!

Shall we have a glass?
Absolutely.

So we'll do, like, little, erm,
wonton wrappers.

You have to be quick, OK.
Yeah.

Take a little ball of crab...

'Wontons are Chinese
savoury dumplings

'that can be steamed of fried.'

Make sure you squeeze
all the air out, please.

Look, in, left to right,
right to left...

and over.
It's like a tortellini.

No, it's not a tortellini,
it's a wonton.

Mate, that is a tortellino.

You can't say a wonton,
that's a tortellino.

It's a wonton. Look, they already
stolen the spaghetti

and they call it noodles...
These people,

they've stolen the tortellini,
as well.

'The Italians and Chinese
have been arguing

'over who invented pasta
since the 13th century,

'when it was rumoured Marco Polo
brought it from China to Italy.

'But I'm staying out of that one.'

I learned how to say
French in Taiwan.

Faguo.
Faguo.

Faguo!
Vive la France.

Vive la France.
THEY LAUGH

Vive la liberte!
Vive la France.

Vive la liberte!

If I was in Italy...
Yes.

..garlic, fresh basil,
chopped tomatoes,

parmesan cheese.

Chinese.

Nice. My friend,
you just died in the hands

of Gordon Ramsay,
so consider yourself lucky.

Can I pass you that?
Of course.

Thank you. Oh, no, we've got, erm...
Put it on the left, like that.

Oh. I'm so sorry,
I'm a bit OCD, erm...

Of course, no, this is
the right way to do things.

Bello.

Presentation is key.
Cut them too much.

Good.
We nailed it.

OK, here we are.
Wow.

'We're serving shallow-fried,
marinaded, whole Red Snapper,

'aubergine with black bean puree
and garlic chives,

'fragrant rice
with a scallion dressing,

'steamed broccoli
and crispy crab meat wontons.'

Salute.
How do you say salute in Chinese?

Ganbei.
ALL: Ganbei.

Bon appetite.
Thank you. Oh, grazie.

Oh, wow. Well done, guys.
Very good.

I think the most important thing
about being here in San Francisco

is opening our eyes
to the amazing produce,

and food brings families together.
Madam, what is inside your hand?

Actually this is
a special Chinese whiskey,

only served to very special guests.

What's the tradition
behind this whiskey?

Well, it has
this very special ingredients,

which is actually a secret,
and I can't tell you.

You can't tell us?

You have the world's best palates,
we would love for you to tell us.

Interesting colour.
So, Gordon, this is yours.

It looks almost like a sweet wine.
Can we say thank you?

Thank you. To your health.
To your health and to... To family.

Family.
Thank you.

Cheers, Gordon. Cheers, journey...

Yes, neck it!

No, don't neck it,
just taste it... Oh, gee.

HE SIGHS

It's very... very Chinese in taste.

Erm, I'd love to know, erm, the...
the herbs in there, yeah, yeah.

Gecko? Rattlesnakes?

Ladies, thank you so much
for having us round.

It's been the highlight
of our trip on the West Coast,

let me tell you.
It has.

'Erm, the family
have been so welcoming.'

And this incredible,
authentic Chinese community

have opened doors and so welcoming.

But the experience is mind blowing.

Ladies, thank you so much. Amazing.
Thank you.

# I left my heart

# In San Francisco... #

That whiskey tastes disgusting.
I liked it.

And it was very kind of them.
You don't even know what's in there.

It doesn't matter,
look, the smell is amazing.

Did you know what's in there?
Go on.

It's called Three Penis.
What do you mean Three Penis?

Yeah.
Penis of what?

I said gecko, it wasn't,
it was a penis.

GINO GAGS

HORN BLARES

Oh! Urgh, fuck!
Wow, that was close!

'..we head to
the Lone Star State...'

Ho-ho!
Holy shit.

'..in a quest...'

Get down.

'..to become real men...'

You look like
a fucking Milky Bar boy.

What kind of a move is that?

I'm so sorry.

'..and live like the locals.'

Gino, this is not funny.

Gino...
Gino!

Subtitles by ITV SignPost