All language subtitles for Dishing Up Love 2025 1080p WEB-DL HEVC x265 5.1 BONE

Mm.

Chef?

Yes, good.

Serge, can I get
that beurre blanc?

I got it, I got it.

Is the cod ready?

This is for Mr.
Thompson, is that right?

Yep.

I think
he'll like that.

Gives me PTSD
just watching you.

Wait, why isn't
Alan taking this out?

He quit.

On account of his
paycheck bouncing.

Oh.

Oh, no!

That was
good.

Mm.

Hey.

Oh, mm.

Dessert.

Can't let these go to waste.

How sweet of you.

It was nothing, just
leftover from dinner service.

Liar.

This is why you
can't pay your bills.

Shh.

What is this?

If Bree made it, it's amazing.

It's creme brulee and
it's really fun to eat.

Grab your spoons,

and you're gonna go tap,
tap, tap on the top.

Okay.

Mm.

Fancy food is cool.

Right?

Thanks for coming in you guys.

I'll be in there to
help you in a minute.

Take your time.

We didn't have
this in the Marines.

Oh, what about bedtime?

I know they had
that in the Marines.

It was Daddy's idea.

Well, yeah.

And I can do what I want now.

Oh, is that so?

Yeah, I got a
promotion, remember?

To what?

To stay at home dad.

Yeah, that's right, Son.

Well, you know, if
we have another baby,

he or she will be
commander in chief

and you will be on KP
duty all day, all night.

I'll take that.

All right, here we go.

Hey, good job today, Serge.

Thanks, Boss.

Livin' the dream.

- Oh!
- I'm always

a little short.

Was that you?

You got it?

Okay, I'm outta here.

Wait, why isn't Phil doing this?

I told him
to go home early.

I didn't want him to
risk going into overtime.

All right, I got the mail.

Do you want me to
stick it in the office?

Anything good?

Oh, the usual.

Bills with a side of bills.

You know, if we don't
pay our suppliers,

they won't bring us ingredients.

I like the farmer's
market better.

Okay.

Do you feel better?

I should do this to all
those fancy certifications

and awards I've earned.

It's not like they
bring in customers.

People don't care
about that stuff.

All they care about
is what their friends

are saying on social media.

We should post this.

You know, I've been thinking
maybe we should do a channel,

maybe showcase the food.

Maybe we should.

But I hate social media.

Besides, I am
terrible on camera.

You would be
amazing on camera.

But I'm too tired to
argue for the moment.

I'm going home.

You go to bed.

Yeah.

I don't have time
for a pet, cat.

But you can have this
leftover Pacific cod,

and it can't be a
regular thing.

You silly kitty.

Oh.

Ugh.

Hello.

Nathaniel, hi.

I'm so sorry we haven't
been able to talk.

I miss you so much.

Oh, tomorrow night?

Oh, I can't.

We're short staffed
and I gotta work pretty

much all the dinners,

but I can't wait
to make you my new-

Breakfast?

Yeah,
there's a greasy spoon

across the street from my place-

- Seven?
- Yeah.

Okay.

That's like a few hours
from now.

Okay, yeah.

Seven, awesome.

Seven sharp.

Okay.

- I can't wait to see you-
- All right, see you then.

Bye.

Hm.

Sweetie, you sure you
don't wanna order something?

There's a whole lotta
love in that menu.

Uh, uh...

Hey.

Nathaniel!

Sorry I'm late.

- I got stuck
- Hi, sweetheart.

at the
gym again.

I'll give you
two minute to decide.

Oh, no, no, no, I'm ready.

Diner menus, they're all
the same, right?

Okay, yes.

I will have the low carb option

for the Syrup
Falls Waffle Tower.

Sweetie, that's got more
carbs than Candy Land.

There is no way around it.

Oh, okay.

Places I usually eat at

have low carb options for
everything, but that's cool.

What do you have
that's all natural?

That's easy.

That's our sausage skillet
made with fresh pig.

And vegetarian?

Okay, how about some
homemade shredded wheat

with fresh whole milk?

Well, at least that's
lactose free, but whoa, gluten!

Hello!

Look, I just need something
that's healthy and low calorie.

I'm in training.

How 'bout water?

It's okay, Wilma.

Just get him two eggs over
easy, little salt and pepper,

some avocado on the side,

and grapefruit juice to drink.

We can do that.

And for you, sweetie?

Tea and toast.

We can do that.

- Thank you.
- I'll be right back.

Hm, babe.

What am I gonna do without you?

Without me?

Yeah.

And then he broke up with me.

What?

He broke up with you?

Okay, that's completely
wrong and totally backwards.

Well, technically he said he
wanted space to contemplate,

not to mention he was
completely embarrassed

because everyone at the firm
brings our significant others

to the parties and
he has to hang out

with the lowly paralegals

because I don't have
time for him.

Easy with the produce.

So, how do you feel?

Hurt, angry.

But not sad?

Maybe after I'm
done feeling angry.

Can I tell you secret?

What?

I couldn't stand
that stuck up jerk.

That's not a secret.

Maybe Nathaniel's right.

I don't have time
for a relationship.

This is my dream, isn't it?

I mean, I've worked
so hard for this.

I finally have my
own restaurant.

I know my food is good.

And people would
come from miles around

if they knew about it,

which is why we have
to get Zaz Yum in here.

Why would
Zaz come here?

I mean, he's more about
fashion than food, isn't he?

Who cares?

All we have to do
is post a video

of a happy customer
every night for 30 days.

If we get more votes than the
other restaurants in town,

then Zaz will come here.

Millions of people
will see his videos.

Okay.

Do you want Pizza Pro
Go to win the contest?

Is that even food?

Exactly.

It's this simple.

You win the contest,
Zaz comes here.

You rock his world with your
ninja culinary skills.

You do a video with
him that blows up.

You get enough people in
here to pay your bills.

You hire more people,
you get more sleep.

You find a man, settle down.

Are you even
listening to me, girl?

Where did he get
those tomatoes?

The farmer's market
was totally out.

Where are you going?

Okay, I guess I'll carry
these in by myself!

Excuse me.

Hi.

I'm Bree.

Hey, I'm John.

John of John's Place.

Great to meet you.

Maison de
Reves across the street,

that's my restaurant.

Yeah.

Yeah, I thought
I recognized you.

You guys moved in a
couple months ago.

Maison de Reves.

Means house of dreams, right?

Yeah.

Sorry I haven't
been over there yet.

A little worried
about the dress code.

Oh, we don't
have a dress code.

Oh.

Well, you might wanna
let people know.

Sort of seems like the place
you have to dress up for.

Well, these tomatoes,

do you mind if I ask
you where you got them?

The farmer's market
was completely out.

And I really need to get
my etouffee simmering.

Yeah, I have
a secret supplier.

A secret supplier?

Oh, yeah.

Produce, meats, dairy, you
name it, but it is top secret.

Look, I need every
advantage I could get,

if we're gonna be competitors.

Competitors?

Yeah.

Well, our clientele
might not be the same,

but that 30 days Zaz
Yum social media thing,

you heard about it, right?

Yeah.

So, he's comin' here.

And that is a lot of
publicity, which let's face it,

we could both probably use.

And I don't know,

I was thinkin' that maybe we
could compare notes sometime.

Chef to chef.

"Chef to chef?"

Yeah, I mean, didn't
go to culinary school,

but hey, you can't learn
everything in a classroom.

Well, you can,

at the top restaurants
in Paris and New York

from the best
chefs in the world,

which is where I trained.

Touche.

But the proof is in le pudding.

I've been to fancy
restaurants before.

Whole bunch of style,
not much flavor.

Well, I've seen your menu.

A whole lot of
options.

Now, about these tomatoes.

Can I please buy them off you?

I really need to get
my etouffee going.

Um,

no.

But I offer them to you in
advance as a consolation prize.

Consolation prize?

I haven't even decided if
I'm gonna do the contest.

Oh, you
can't possibly beat me.

Come on.

Organic, non GMO,
handpicked with care.

Think about your etouffee.

Thanks.

All right and hey, don't
put this in the fridge.

It'll stop the full
flavor from comin' in.

Thanks for the tip.

"Chef to chef."

Yeah right.

"Oh, it's New York.

Best chefs in the world."

Chef, the burger flipper.

Chef, the deep fryer
operator.

All cumin, paprika.

Paprika.

Paprika.

No paprika.

Substitution time.

Mm.

Oh, yeah.

Not bad for a local yokel.

"Consolation prize."

Hey, what's in etouffee?

All right, how's the food?

Mm.

This is seriously the best
chili I've ever eaten.

Thank you, Sal.

Gus, how 'bout you?

This is a bowl of wonder.

And I think it made
me a better man.

Gus, I'm truly touched.

You know what?

I'm gonna name this after you.

Gus's Chili.

Oh, thanks.

Hey,
I'll take this.

All right, so that's day one
of the Zaz Yum Challenge.

Gus's Chili and Cornbread
at John's place.

Nothin' fancy,
nothin' pretentious.

And no dress codes, just
tasty food that you can eat.

Hope to see you here, Zaz.

We have to do this
every day for 30 days?

Good thing I'm quittin'.

"Me lady doth protests
too much me thinks."

Mm.

Okay.

Now, remember, this
is a live stream,

so when I hit go, people
will be watching online.

Yeah, okay.

Let's do it.

We can just edit it
later, right.

No, Bree, are you
listening to what I'm saying?

Live stream.

We can't edit it.

Oh yeah, right.

Okay. Yeah.

They are loving it.

You look hot.

- Let's go.
- Okay.

Mm.

Here she comes.

Thank you for dining
with us tonight.

I'm the chef.

I'm the chef.

Bree?

Bree Summers.

I'm the chef, Bree Summers
.

How are the tartines?

Marvelous.

So good.

Great,
and you, good Sir?

Fabulous.

You can tell the baguette's
house made.

And the bechamel
parmesan cream.

- Thank you.
- And the garlic drizzle.

- Oh my goodness.
- Mm.

Yes.

Thank you.

Mm.

And that's our first post
in the 30 day challenge.

It's tartines guerriere and
we're at the Maison de Reves,

- and we look forward-
- The tomato!

It's so fresh and
exploding with flavor.

That makes it.

- That makes it.
- The tomatoes.

No, Bree, honey.

You can't.

Come here.

We are live.

People are watching
everything you do.

You can't do the neck thing.

Hey, thanks so
much for doing this.

Our pleasure.

The tomatoes.

Yes.

You know, I marinated those

in my special
vinaigrette and then-

Where do they come from?

They're amazing.

Yeah, evidently
that's top secret.

Look, next time you
gotta spice it up a little.

I'm not a Tic Tac star.

Okay.

Oh, look, you've
got likes already.

Oh, brother.

Wait, let me see.

Here at the Maison de Reves
we have highly trained chefs,

unlike the typical greasy spoon.

So, we know how to
customize ingredients

for customers who
have dietary needs.

For instance, Mayor
Clark's etouffee

from the Creole menu, we
swapped the peanut persillade

with roasted spiced almonds.

That's right.

Those little peanuts
would kill me.

And for his dessert, we have
a tarte au mousse noisette

aut lait chocolate
but we made it

with carob instead of chocolate.

Yeah, because unfortunately

the chocolate would kill me too.

But this carob
version is incredible.

Thank you.

And we also have a large variety

of handcrafted sparkling ciders

for guests who
don't drink alcohol.

Is that supposed
to be well done?

Oh, hey, do you like her?

So, looks like I'm ancienne.

You are not.

Yes, I am.

No, you are not.

What, are you
tired or something?

Well, not yet but-

Rosemary, you are not old.

You look amazing.

Did you not hear
what I just said?

I'm pregnant.

Oh, you mean on enceinte.

It's with a T.

Wait a minute, you're pregnant!

Congratulations!

Thank you.

Is it a boy or girl?

Oh, I don't know,
we just found out.

Twins, triplets?

Do I need to explain
some things to you?

We just found out.

When are you due?

Six or seven months we think.

Speaking of, I'm going to
need some maternity leave.

Absolutely, of course.

And a raise.

Totally.

But you know, you don't
have to get pregnant

just to ask for a raise.

Besides, when this
place takes off.

I was hoping to make
you general manager,

and then you'd be my boss.

Unless of course
that's not gonna work

with growing your family?

Yeah.

Gotta draw the line
somewhere, right?

Besides, you know what?

I already boss you
around plenty.

That's true.

So, is the plan moving forward

to have Terrance keep doing
the stay at home dad thing?

Yeah.

It's been a hard transition,
but he's a fighter.

He could have a million
careers right now,

but he's really
lovin' staying home.

He's got this Marine
dad thing goin' on.

It's kinda hot.

You should see him during
chore time at home,

yelling orders.

The kids love it.

I am just
so happy for you both.

- Thank you.
- Mm hm.

All right.

All right, all right, all right.

Back to work.

We've got hungry customers.

I mean, not many,
but they're hungry.

Oh, very pretty.

Whatever that is.

Is that edible?

Of course.

Huh.

Well, it is for a refined or
at least adventurous palette.

Oh.

So, what can I do for you?

Well, I'm looking
for something

for an amazing new
entree I'm working on.

What about your
secret supplier?

I thought they had everything?

Well, they don't
grow kebab skewers.

I think we
have some in the back.

So, go and ask Serge and
then that makes us even.

Refined and adventurous, eh?

All right.

I cook from the heart.

Basically, you get to
know me by eating my food.

Try it.

- Hey, Boss.
- Hi.

Here you go.

Let's see.

Hm.

Wow, Serge, this is really good.

I mean, it's a little down home,

but we could do a
deconstructed version.

When did you come up with this?

Not me.

John, the guy across the street.

He's pretty cool.

He said he paid for the
kebab sticks with the recipe,

that you'd want me
to make it for you.

Okay.

Thanks.

Well, lemme know if
you want it on the menu.

Oh!

Mm.

Mm.

Tastes refined and
adventurous to me.

Thanks, Wilma.

Zaz, you cannot resist
these kebabs decked

with the freshest zucchini,
peppers, and onions.

Lightly roasted,
oozing with flavor.

- Oh, hey Boss?
- Mm.

We're running
outta cucumbers and onions,

so unless you want me to get
that from the grocery store,

we're gonna have to take
a few things off the menu.

Kinda slow today.

Yeah.

So, where are
Terrance and the kids?

I thought they were
comin' in for lunch.

The kids wanted
burgers.

I can make them burgers.

It's just can't get any
fresh lettuce to put on them.

Wait.

Where are they eating?

Terrance wouldn't dare.

I'll seat you two in a second.

Hey, gorgeous.

Honey, you knew we are
in direct competition

with this place and we
get 75% off at Bree's.

Still cheaper.

Hey, Bree.

- You're in trouble.
- Oh!

Oh, hey Rosemary.

You're just in time.

I like to call this the
sumptuous siege engine!

You
made this, dude?

What else is wood shop for?

Who wants to try it?

Me!

Oh, hey!

Andrew.

It's no problem.

The battle has begun.

I'll get the mop.

No, no, no, no, you
don't, Wilma, I got it.

You clean this up
and you're fired.

You can't fire me.

I'm quitting, tomorrow.

She always says that.

All right, so what you wanna do

is you wanna load this up
with one of these donut holes,

fresh donut holes made right
here mind you, just like this.

And then you take a dollop
of this amazing cream

that was milked from a cow,
literally this morning.

Like this.

And then you let it rip.

John, no.

They're gonna make a mess.

Recipe development.

Plus these are
aerodynamic donuts.

You can't miss.

Terrance, back me up here.

Babe, the man knows
what he's doing.

All right, come on.

Let me have it.

Oh!

You shot it all over my head.

Do I have cream in my hair?

No.

What do you think, Rosemary?

Bree can top that?

I think so.

Mm.

I sure am glad you put up
that no dress code sign.

We wouldn't have dared to
come in here without it.

I'm so glad you
enjoyed the food.

So that is day 11, Zaz.

And I think you will
love the bourguignon

just as much as Gus and Sal.

And cut.

Wow, you are gettin'
good at this, girl.

Thank you.

He hasn't posted
a video tonight.

Oh, I don't think he's
getting any customers.

If he doesn't post a video,
he's gonna get disqualified.

Oh.

What?

You like him.

I do not.

He'd never
let me live it down

if I won on a technicality.

Duck confit with a side of ajus.

There you go.

Goodnight, um,

Pookie.

Goodnight, Pookie.

Your Creole special that
you want on the menu tomorrow.

Thanks.

No.

No.

It's not your fault, Serge.

Oh, secret supplier!

I told you.

Honey, what's wrong?

It's not fair.

I can't run a restaurant
without fresh ingredients.

What happened to her?

I made her gumbo with veggies

from the supermarket
and out of a can.

I guess she didn't like it.

Hey, honey.

Somethin' wrong?

Oh no, I'm just
lookin' for John.

Oh, he left a second ago.

Really?

And where did he go?

He went to get fresh produce.

And do you
know where that is?

I'm sworn to secrecy.

Wilma.

But if you were to
head out on Highway 6,

you might catch up with him.

Thanks, Wilma.

Hello.

Hey, is this the chef
of Maison de Reves?

John?

I think congratulations
are in order.

What are you talking about?

You finally took the lead
in our little competition.

What do you mean?

You're winning.

You have more likes than me.

I guess my steak
and french fries

was no match for
real French cuisine.

But I'm gonna make a comeback
with some mean gumbo.

Gumbo?

Well, it's not exactly French,

so I didn't think you'd mind.

Hey, so
I thought it'd be fun

if I just took a little
drive to the country.

You're in your car, right?

Yes, Ma'am.

So, what's the scenery
like where you're at?

I don't know, a
couple of farms.

There's a little pond
nearby with some trees.

Oh yeah, the pond.

That was on Highway 6, right?

Or was it Field Stone?

Field Stone?

Yeah.

Right, exactly.

Was that east or west?

West.

Hey, you know what?

We should do a picnic.

You know, you really
shouldn't drive too fast

on those country
roads.

So, where are you now?

Oh, you know, just
running an errand.

Hey, your video with the
Mayor was pretty epic.

Yeah, I noticed
a little scripting

in your video with Wilma.

Are you allowed
to use employees?

Oh, so you do
watch my videos, huh?

Well, I watched that one.

It was cute.

Wilma was cute in the video.

So, you ever find a
place to get your produce?

You know, recipe and skill
in the kitchen are great,

but without fresh ingredients,

you might find yourself
in second place again.

I may be closing in
on a great new supplier.

Oh, yeah?

Woo!

Ugh, John, you're
totally cheating.

It's not fair!

Whether or not I win this
competition, which I will,

I still need to be
able to make my food.

I've had to pull some of my
best dishes off the menu.

Now, who is your
secret supplier?

Relax, relax.

I was gonna tell you eventually.

Okay, so tell me.

All right, but
I really do need

every advantage I could get,

and she doesn't sell
much commercially.

Who?

Grandma.

This is
your Grandma's farm?

It's amazing!

Yep.

It's more like a
really big garden.

Few acres is all.

It's for sale.

Yeah, she wants
to travel the world

or colonize Mars
or move to Hawaii.

She hasn't really decided yet,

but her bag's been
packed for months.

Why don't you buy it?

Nah.

I think I'd get too
lonely out here.

Come on.

I guess I
can't entirely blame you

for keeping this a secret.

Yeah, I think the
local farms had a tough year,

so that's why the
market's been so empty.

So, me and some of
the local boys decided

to help Grandma
keep things runnin'.

So, did
you grow up here?

Yeah.

I was a fat little happy kid
runnin' down these exact rows.

Farm to table is really epic.

More like farm to mouth.

So, what
about your parents?

They are physics
professors back east.

Yeah, and my two
sisters live over there,

so Mom and Dad get to squish

on their grandkids
whenever they want.

And
you stayed here?

Yeah.

To be clear, I don't live
here with my grandmother,

I do have my own place.

I actually went to college

for a few years and
then I came back.

What did you study?

Carpentry and theater.

You're an actor?

Oh, yeah.

Started off by building sets

and then got cast
in a few small roles

and then some bigger ones.

Almost went for a career in it.

But there's this one time
when I had all the actors over

to run lines and
people got hungry.

They sent me into the
kitchen to make a snack.

I came back out with a snack

and they loved it so
much they kept sendin'

me back in the kitchen.

To be honest, I loved it too.

Now, my parents weren't thrilled

that I dropped outta
school, but I don't know.

I think there's a
future in bringing

everything I love
around the table.

Get in there.

- Mm.
- Good, right?

Mm.

Now, that's how it should be.

Hey, grab me that basket.

What are we doing?

I'm gonna make you lunch.

Wait, shouldn't
we be getting back?

Oh, come on.

There's no lunch
rush in this town.

Besides, I may have snuck

into your restaurant
to eat a few times.

Now, it's time you try my food.

Well, do I get to
meet your grandmother?

Oh, you can't avoid it.

Oh my goodness!

- This must be the chef!
- Yeah.

Oh, it's so nice to meet you.

Come in, come in.

- I'm Grandma.
- Hi.

And you can call me Grandma.

Oh, hi Grandma.

I'm so happy he finally got
the nerve to invite you over.

What are we making?

We're makin' chicken pot pie.

Oh, I love it,
it's so delicious.

- Will you join us?
- Oh, thank you.

I would love to, but I'm
just gonna let you guys eat.

But I'm gonna keep a
good eye on you.

Oh, Bree, how about if we
have you chop the vegetables?

Mm hm.

And Johnny, let's have
you do the pie crust.

All right.

I just had this flour milled.

It's so delicious.

It's my favorite flour ever.

I'm gonna go out and
slaughter Henrietta.

Don't worry,
Henrietta's a chicken.

I promise we're not murderers.

All right, thanks Grandma.

See you in a bit.

I love her.

She's a force of nature.

So, is this where

you learned to
cook, with Grandma?

Yep.

Wow.

And what about Grandpa?

He died a few years back.

Oh, I'm sorry.

Well, this must have been a
wonderful place to grow up.

Indeed, it was.

So, what about you?

I read your bio and a few
magazine articles about you.

Talks a lot about your food,

but not your family
or why you cook.

So, my parents work

for some internet consulting
something,

for big companies
around the world.

And they took me on their jobs.

And since we were
traveling all the time,

we basically ate out
every meal.

But at the best restaurants,
the most amazing food vendors.

It was kind of a game that the
three of us played together.

Like, "Oh, where
should we eat next?"

Or we would try exotic
or like weird food

and give each other bites
and then do funny critiques.

But when they got divorced,

I guess those good times
just stuck with me.

So, it was natural that
I wanna become a chef.

So, why set up shop
in this little town?

I just thought it'd be cool

if people didn't have
to go to the big city

to get fine French
cuisine.

And honestly, here,

I don't feel like
things are temporary.

That's awesome.

I'm glad you're here.

All right, stop slackin'.

Toss me one of those eggs.

Oh!

Did you think it was
hard boiled or something?

Trade ya.

You are so dead.

Oh, oh, oh,
oh, truce, truce, truce.

Grandma's gonna
get us in trouble.

Here.

There.

Good as new.

Here, look.

Not quite.

All right.

Hey, Grandma, where's the cream?

All gone.

Made ice cream last night.

Want some?

Oh, nevermind, I
ate it all.

Do you need cream?

I can totally go and get some.

Ah, substitution time.

Sour cream will do the trick.

The recipe, the chemistry,

that's gonna completely
change the flavor.

Cream, sour cream.

Close enough.

Still be awesome.

What?

At the places I've worked,

if you swapped ingredients
in the chef's recipe,

you'd be washing
dishes for a month.

Do it all
the time at the diner.

Johnny, can you
come here please, sweetie?

Just a sec, Grandma.

I've
ironed a shirt for you.

Can
you top these off

for me and throw
'em in the oven?

No problem.

Thanks.

Mm.

Mm.

Teamwork.

No, this was all you.

I was the assistant today.

Mm.

Mm.

Sometimes I wonder, does anyone
really care about our food?

I mean, will our
customers be just

as happy eating at Pizza Pro Go?

Well, as
Shakespeare once said,

"Tis an ill cook that will
not lick his own fingers."

So, if I enjoy eating my own
food, that means it's good?

Look, you and I both know
that if I win this competition,

it'll be a fluke.

You, you're really an artist.

Well, I'm glad
we agree on that.

You know what you
said in your video

about people getting to know
someone through their food?

Do you think that's true?

Well, come on.

You tell me.

You want my honest critique?

Why yes, Chef.

Okay.

Mm.

Perfect buttery
flakiness in the crust.

Each ingredient
stands on its own.

The chicken is juicy,

but it still has that
tasty sear on the outside.

And mm,

There's a faint scent
of freshly cut herbs.

This is up there
with any rustic dish

that I've had at any
five star restaurant.

Wow.

Thank you.

That means a lot,
especially from you.

It's genuine.

Warm.

Surprising.

And refined and adventurous?

Yes, Chef.

Ah, ah, ah.

Too early for dessert.

Ah, to Grandma's.

To Grandma's.

Thank you so much for coming in.

I appreciate it.

Here you go.

Rowan, this is the chef.

She made all of this.

Rowan?

Oh my goodness,
what a cool name.

And you know what?

You picked the best dessert.

This is creme brulee
and it's really,

really tasty and fun to eat.

Can I have your spoon?

- Yep.
- Okay.

So, this is what you do.

You just hold it up and you're
just gonna go tap, tap, tap-

Chef, I'm sorry to interrupt,

but we need you in the kitchen.

Well, I was just gonna
take just a second.

Serge is really behind.

Look, honey, I just
don't think there's time

for you to be out here with
the customers right now.

Okay, right.

I'm so sorry.

This is Rosemary and she'll
take good care of you.

So, please enjoy the
rest of your meal.

Thank you so much.

Hi, how are you?

- Great.
- Oo, creme brulee.

It's one of our favorites.

- What do you think?
- Perfect.

Awesome,
let me know if you guys

need anything else, okay?

Thank you so much.

Okay.
Thank you. Enjoy.

Oh.

Hi.

Is the owner here?

I'm from the bank and she
missed her appointment today.

Yes, she is here,
but she is so busy.

As you can see, the
restaurant is really hoppin'.

But Bree did leave
these eclairs for you

and she said she will call
you first thing tomorrow.

Okay.

I'm here to pick
up some eclairs.

No, not him.

Anyone but him.

He's the only one.

But there are
tons of people here.

They are repeat customers

and they've all
already done a video.

Hm.

We don't wanna
get disqualified with one week to go,

and we're in the lead.

Poor John.

Poor you!

Literally.

Look, business is picking up,

but it's not enough.

And I don't know if John
wants to win anymore.

His video last night was
of a microwaved hot dog.

Okay, okay.

So, we win this contest
and then we get busy enough

to hire more help, right?

That's the plan.

But it could take a
minute to get there.

It might be crazy for awhile.

All right, okay.

Let's get
the show on the road.

Okay.

Hi.

Showtime, huh?

Yeah.

This was amazing and healthy.

Hey, if you want to
eat good and look good,

this is the place.

I should be your mascot.

Okay, thank you.

So, Zaz, that about wraps it up,

and we're looking
forward to talking-

Listen everybody, she's
beautiful, she's brilliant.

She has mega taste.

She told me about that dump

across the street and she was
right, total crap.

I not only have the
fortune of being

a longtime customer
of Maison de Reves,

but I'm also the
boyfriend of the chef.

That's right.

She not only cooks, but
she tastes like fine wine.

Ah!

Nathaniel, you are
not my boyfriend!

Babe, I just needed
some space to contemplate.

And I have contemplated.

Yes, well, so have I.

Okay Joe, this man is
ready for his check.

Please charge him extra
for being a big jerk.

Rosemary, we can take
that again, can't we?

I mean, there's
another customer.

No, we can't.

The Zaz app only allows you
to do one video per night.

When did the video cut off?

You know, this
restaurant is also famous

for its customer service.

I should hope so.

Joe.

Dessert is on the house.

Do you want
me to go over there

and give her a piece of my mind?

Hey.

I didn't like that video.

Neither did I.

And it stopped right before
I smashed cake in his face.

You smashed a
cake in his face?

Food good?

Just desserts, I guess.

Yeah.

Lunch rush.

They don't like pesto.

Got ya.

The Mayor needs
his regular dessert.

Right.

Tarte au mousse
noisette avec chocolate,

but with carob, not chocolate.

Kinda busy over here.

Sorry, Serge.

I got it, I got it.

We need a filet
mignon on table five.

And people are getting
impatient out there.

- All right.
- Need a hand?

Yes.

But what about your place?

Everybody's over here.

Okay, I need a carob
mousse on the double.

Everything is over there.

On it.

Thank you.

What's up, Serge?

Hey man, you hiring?

Hey Serge, I'm seeing
any carob back here.

Oh, we might be out.

Substitution time.

Oh, yeah.

Listen, I am so sorry.

At least it tasted good.

Oh.

He could have died, John.

I know.

I'm sorry.

That's why you ask the chef

before you change an ingredient.

You ask the chef.

There is a reason why the
chef creates the recipe.

That's what they do
in a real restaurant.

Do you have any idea

what this is going
to do to my business?

To my career?

Bree, come on, he's
gonna be okay, all right?

This will all blow over.

Everybody knows it's my mistake.

It was an accident.

Was it?

Or was this some
kind of a weird act

to get me to like you
and then sabotage me?

No.

You kept your supplier
secret from me for a long time.

And you saw the video
of me with the Mayor

where I specifically
mentioned his food allergy.

Bree, I had no idea that
was gonna be for the Mayor.

All right, you know I would
never deliberately try

to sabotage your restaurant.

You are always teasing me
about being a fancy chef,

but you know what?

You're the arrogant one.

Playing games, giving me
all of your rustic wisdom.

Do you have any idea how
hard I have worked for this?

This is not some greasy
spoon where you can get away

with cardiac arrest
every once in awhile

because that's how you
roll in Smallville.

Chefs like me

live and die by reputation.

I hear you.

I really am sorry.

I thought you got me.

I do get you.

At least I'm trying to.

I was just
trying to help.

Don't help anymore.

How long will
you be closed for?

The food inspector says

that it could be anywhere
from a couple of days

to a couple of weeks.

Apparently it's just
standard procedure.

Anytime a customer
is hospitalized

due to a food preparation issue.

And you were hoping
for a surge in business

after the social media contest?

Well, sales have been up
the last couple of weeks,

but we did get disqualified
from the Zaz contest.

So, Zaz will have no choice

but to go to the diner
across the street,

dooming any chance of you
securing an endorsement

from a popular
social media icon.

Can you just give
me a little more time?

Just a little more time?

Business is picking up.

We've been doing so well.

Is there somebody
we can talk to?

I have.

Your eclairs have been holding
the board off for months.

They were impressed
with your progress.

But Bree, this was a risky
investment to begin with.

Most restaurants fail
in their first year.

You're a brilliant chef,

but that does not make you
a brilliant businesswoman

and that does not
connect your demographic

with your product and service.

I'm sorry.

Feel free to have a sucker
on the way out, though.

Pookie? Pookie?

Here, kitty, kitty,
kitty, kitty.

Pookie?

Man, he looks almost
as bad as you do.

Oh well, at least he
still had a Pizza Pro Go.

Oh, not for long.

Oh, I am so pathetic.

I've lost my restaurant.

Two boyfriends, and now
Pizza Pro Go is gonna win

this stupid contest.

Yeah, and I'm out
of a job.

I'm a failure and I'm
only thinking about myself.

Okay, come on.

I'm so sorry, Rosemary.

Come on.

Sometimes when
something's taken away,

it just makes us think about
the things that matter most.

That can be a blessing.

Poor Joe and Serge and Phil.

What am I gonna tell them?

Joe is young.

Serge is good.

And Phil can wash
dishes anywhere.

Pizza Pro Go?

You traitor.

Okay, you would
be a traitor too

if you had to appease two
kids and avoid dishes.

So, what did the banker say?

They said
that they already

have a buyer for the building,

and they're gonna sell it
before the foreclosure.

But that I still
have enough equity

to pay my debts and have
a little bit left over.

Enough to open a new place?

Yeah right, in my living room.

Oh, do I go back to New York?

No, Bree, no.

You are not gonna go back

and work yourself away
in those kitchens.

I owned my own place.

Okay honey, I
got news for you.

You never owned your restaurant.

It owned you.

- No.
- And bombs away.

We are not doing
that in the house.

- High five Samaiah.
- I'll be right back.

Thank you.

I'll miss you.

You've all been amazing,

and here's some extra
week's pay for each of you.

I learned a lot
from you, Boss.

You're a very capable chef,

and I've recommended you for
a job at Le Chien Revient.

In New York?

Yes.

Ian is the head chef.

They have an opening there.

I'm interested.

I'll text you his number.

Thanks, Boss.

Good luck.

Thanks.

I'll go pack up the office.

Another
envelope from John?

Sweet.

Hey, you cheated.

Hey.

Hey, stop, stop, stop.

This is not restaurant time.

This is family time.

Oh.

Oh my gosh, look at that.

Are you sure?

You spit out the pizza.

No I didn't.

I saw a piece of pizza.

- Dang it!
- Oh, yes!

Take another bite.

You didn't tell me it
was gonna be a whole party.

Very sneaky.

Did it work?

Yeah.

Terrance, why are you so happy?

Life's hard.

You win some, you lose some.

You just gotta figure
out what's important

and get as many of those things,

including yourself in the
same place at the same time.

Mm.

It's like a recipe.

Mm.

Oo donuts.

Oh!

That looks amazing.

So, you
wanna hear my plan?

I'm just here for the food.

Hi, Pookie.

I know you'll love this one.

So, what's your big idea?

A restaurant for stray cats?

- I'm moving.
- Okay.

And opening a new restaurant.

Where?

Out in the country.

I bought Grandma's house.

Well, John's grandma's house.

What?

Your ex true loves
Grandma's house,

and this is a good idea?

Yes, it's a great idea,

and I want you to run it with
me and I'm gonna live upstairs

and it sits on a
nice piece of land

where I can grow my own produce.

I can raise my own meats.

I can do my own-

Hold on, hold up,
hold up, hold up.

I don't understand.

Your nice fancy place tanked,

and you want a mom and
pop shop even further

out in the boonies?

A small farm to
table restaurant.

Only three to four tables.

I've run the numbers.

It's way less overhead.

Look, you in the front.

Two of us in the back.

With a little luck,
it just might work.

Three to four tables.

I can handle that.

Who are the two in the back?

Well, there's me and me.

Okay, what about Serge?

Oh, he's already on his
way to New York and besides,

we can't afford him.

So, we're already broke?

Yeah, but this really,
really is my dream.

I wanna give people amazing
bonding food experiences

and get more than three
hours sleep a night.

And?

And I wanna make space

in my life for, you know...

Say it.

It'll do you good.

Love, family, what you have.

Mm.

This is amazing.

I hope this is
going on the menu.

It's John's recipe.

And you just
happened to make it?

I miss him.

Then why don't
you talk to him?

My restaurant
closed because of him.

And you know that
was an accident.

And I had to let
people go because of him.

It was a bad accident.

And no high-end
restaurant will touch me

with a 10 foot pole now.

And you don't care about that.

Still, I put so much of
my life into that, Rosemary.

Mm.

Besides, I hurt him.

He probably hates me now.

Then talk to him.

Fine.

"Grandma probably told
you I bought her house.

I'll take good care of it.

I know you probably didn't
mean to ruin my life's work,

AKA the restaurant, even though
it was totally your fault.

I slightly regret some of
the things I said to you.

You are a good chef.

You better beat Pizza Pro Go.

Don't worry about me.

I have a new gig.

Bye.

Yeah.

Yeah, yeah, that's
one way to do it.

I was kinda hopin'
that you would run down

to his place though, so I
could eat all this by myself.

There's been so much going on.

Look at all the
trees we've planted.

They're beautiful.

Thanks, Gram.

How could he hate you?

Okay, so I think
it's wide enough,

but I need the hole-

You wanna hit a pipe?

Oh my gosh.

♪ She's drivin' me crazy

Oh my goodness.

I got it.

Pookie, Pookie, you
like your new home?

How do you like the farm?

- No, no, we can't.
- No?

Just imagine fresh milk
with the cream.

Oo, that's a good sign.

- Right?
- Okay.

What are you guys doin', huh?

Huh?

Oh, nothing.

- Oh.
- We're good.

That looks amazing.

- So good.
- Keep goin'.

- Beautiful.
- Smooth that out there.

- Right there.
- Great.

- Yep, right.
- Uh huh.

- There?
- Yeah.

Yep, uh huh.

Okay.

So you text him, you
tell him to meet...

Hey, Terrence.

What's up, bro?

Where's Wilma?

She finally quit.

Ouch.

Sorry about that, man.

That's all right.

Haven't really been
the best boss lately.

She offered to buy the
place and run it herself.

Told me I could be a waiter.

Oh.

Hey, you need me to do
the Zaz video tonight?

No thanks, man.

We did it earlier.

Anything else
around here to eat?

Sure, pick a table.

All right.

Hey, can I get
another one of these?

So, what's she
callin' her new place?

Foyer de Reves or somethin'.

Foyer de Reves.

I think you got a chance.

She still talks about you,

but you did mess with
the recipe for the Mayor,

which is a big
no-no in the world

of fancy chefs and whatnot.

Yeah, but you
gotta understand-

And you almost killed the man.

She had to fire all of
her people because of you,

including her best
friend, my wife.

And she did have to
close her restaurant due

to a chain reaction of
events chiefly involving you.

Mm, that's some good chili.

Come on, man.

She still likes you.

She wants you to
win the contest.

Dude, look, that's unacceptable.

I don't wanna win
the contest anymore.

How come?

Wanna know why I
started this place?

Because cooking was fun

and I got to be around
people that I care about.

And now, Terrance, all I care
about is cooking with her.

I know what you need.

- What?
- A battle plan.

Okay.

What?

I don't know.

You just need one.

This some good chili.

Thanks.

Wait, what are you doing?

It's not made of rubber.

Whoa!

Where did that come from?

I don't
know, one of your fans.

It's absolutely perfect.

Well, yeah, it is.

Can you back up just a sec?

Yeah, yeah, yeah.

Freshly squeezed.

Mm.

So, what do you think?

I think it's coming together.

And that sign, it's amazing.

Where'd it come from?

Yeah.

You know I had this local
foodie reach out to me.

He said he heard
about this place.

Who?

I don't know, some guy.

I think we should
get him in here.

Okay.

He wants to come
tomorrow night.

Tomorrow night?

We are not open.

We are two weeks
from being open.

Yeah, well, stove
works, doesn't it?

We got a table, don't we?

Rosemary, that's crazy.

Why?

You said you wanted a place

that felt just like home,
but with better food.

A lot of people
have homes like this

and we can sign up
for Zaz's competition.

I was disqualified.

And tomorrow's the last day.

We can't win.

Your restaurant was
disqualified, not you.

And there's no rule that
says you can't sign up late.

No, we can't win, but it'll
get us some publicity.

And who knows, maybe this guy
has a legit blog or something.

Anything helps.

Hm.

Okay.

Whatever.

I can cook for one guy.

Let's just do it.

Uh...

Have we fixed the hot water yet?

Yo, what's up food
lovers all over the world?

How are y'all doin'?

You still got time to decide

where I'm gonna eat out
there in the heartland.

Pizza Pro Go is moving
up on John's Place,

and as far as we know,

John has lost his
chef-tacular groove.

Come on, y'all.

You gonna send your boy Zaz

to corporate pizza chain
that cooks with microwaves?

Seriously?

Oh, and check this out.

The girl you all love that
suddenly went out of business?

Well, guess what?

My girl has opened
up a new place.

Woo!

So stay tuned y'all, because
anything can happen tonight.

Eat well, peace out.

Oh.

He's here.

How's it comin'?

We're almost there.

What does he look like?

Kinda weird, goofy.

Mm.

Are you planning
on coming out here?

John still hasn't posted yet.

Pizza Pro Go's gonna beat him.

What's the matter?

He could totally crush
them if he wanted to.

Should I go down there
and see what's wrong?

Bree, you have a customer
in your new restaurant.

Will you please get out there?

It's showtime.

Okay, okay.

You look fine.

Well, actually no you don't.

Here.

Does that mean we have
to go all the way out

to the boonies just to eat
a fast food pizza chain?

Shh!

Shh!

Okay, that's good.

John!

What about your restaurant?

He shouldn't be here, Zaz.

Listen everybody,
John's Place is amazing.

What is going on?

Bree?

We're live.

Rosemary, we need to go down

and do a video
for him right now.

I'd like to do my critique
now, if you don't mind?

John, what are you doing?

Well, you're
chasing your dream.

Can't I chase mine?

Zaz, simply put, this
is by far the best food

that I've ever eaten.

Now, we started off with
a bisque de crevettes,

which is French for good soup.

Mm.

Playful and bold.

And then a salad Jardine
that was so fresh

it was like discovering

what it is to taste
for the first time.

Mm.

Then after a little sorbet
to cleanse the palate,

the adventure continued
onto the main course.

Steak au poivre,

which is French for
totally awesome steak.

I could close my
eyes with each bite

to explore the
paradox of textures.

Mm!

Crispiness,
juiciness, meatiness.

Explosions of flavor
at every level.

Dang, that looks good.

Zaz, we gotta go there.

Shh.

Should I start booking travel?

Creamy, buttery,
savory, peppery.

Poetry.

"Oh, she is warm.

If it is magic, let it be
an art as lawful as eating."

"The Winter's Tale,"
act five, scene three.

Mm.

On to dessert,
deceptively simple.

Mm.

It first hit my
tongue with a tang

and then burst into a
gentle, silky sweetness.

Is this fruit?

Is this heaven?

The proof Zaz, is in le pudding.

Well, thank you, Sir.

Maison des Reves
meant house of dreams.

Your new place, Foyer des
Reves means home of dreams.

And I get it.

And there's also something else.

Up until recently, Chef
Bree and I have been

in competition with one another

and I'd like to thank everybody

for the likes and
the comments, but...

John's Place is closing tonight.

No, why?

Because my dream is
to be here with you.

I think I have an opening
for an unpaid dishwasher.

Who's also my sous chef.

Who's also-

Eat well, peace out.

And what about you?

Well, I'm back from Hawaii,

but I guess off to
Tibet next.

Well, what'd you think?

Well, this beef
bourguignon is transitory.

I feel like my mind,
body and spirit

have been carried away
to a new dimension.

That's
a good one, Pops.

And I bought 'em out.

Yeah?

It's gonna be
called Wilma's Place.

Don't choke.

It's so beautiful.

It's so good!

♪ Just gimme a
bowl and a spoon ♪

♪ And a little bit
of honey, baby ♪

♪ Come join me soon

♪ I've been waiting
for you, dear ♪

♪ But don't make
me wait too long ♪

♪ I'll give you the honey

♪ Oh, so sweet, dear

♪ And everything you need to
make the batter complete ♪

♪ A smile, a squeeze

♪ In case it starts to freeze

♪ 'Cause our recipe
is so simple ♪

♪ The yummiest
recipe is so simple ♪

♪ Just you and me
for the best recipe ♪

♪ The recipe for love

♪ I'll give you salt

♪ I'll spice things up

♪ Don't worry about the flavor

♪ 'cause we're
good cup for cup ♪

♪ I know you're improving

♪ Infusing

♪ With all your skills
and lovely names ♪

♪ Don't have to
spend every dime ♪

♪ The things we
mix are sublime ♪

♪ Just at a good size kiss

♪ Make it too, I
promise it's delish ♪

♪ Because our recipe
is so simple ♪

♪ The yummiest
recipe is so simple ♪

♪ Just you need for
the best recipe ♪

♪ The recipe for love

♪ 'Cause our recipe
is so simple ♪

♪ The yummiest
recipe is so simple ♪

♪ I'll give you everything
♪ Our recipe is so simple

♪ You need for love
♪ The yummiest recipe

♪ Is so simple

♪ 'Cause our recipe

♪ Is so simple
♪ Everything we need for love

♪ The yummiest
recipe is so simple ♪

♪ I'll give you
everything you need ♪

♪ The recipe for love