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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