Original subtitles

Are you making me bee pancakes?

Artisanal bee pancakes, patent pending.

Sh. Don't tell the bees.

Whoa. You make breakfast look like an art project.

Well, I did major in culinary artistry.

Heavy emphasis on pancakes.

Is that actually required to be a private chef?

Not required, but, you know,

when you work in other people's homes,

you need a great deal of creativity, patience,

and just a touch of mint.

Oh.

Hmm, ah ha.

Tiniest little detail can turn a meal

into an experience.

But that's not mint.

You see, when you run out, you- you improvise.

So basically you are a food magician.

I prefer culinary artist,

but magician works too, yeah.

Dig in.

Oh, wow. What?

What, is school canceled?

You got it? You're totally gonna be famous.

You're gonna be cooking for all the coolest celebrities and-

Oh, whoa, whoa, whoa.

Let's not get ahead of ourselves.

Although working for Brooklyn Myers would be

a dream come true, here you go-

she's one of the most respected chefs in the world.

Her Manhattan flagship location. Can you believe it?

You got this, Chef Hannah. You work so hard.

Thank you, Marcy.

Now, whatever happens with this job,

you better believe that we're still on

for our Friday cooking classes, right?

Yeah, your number one bee-liever right here.

Yeah.

Hah, I've come for my golden goodness.

Hey.

Please tell me you stocked up for the weekend

or do I have to start rationing my scones?

Got enough for today.

Tomorrow is still bottling.

Mm, translation, you're a one-man honey factory

who refuses to expand for some reason.

You need more help.

I can't afford to hire any help.

What I need is 36 hours in a day. That's what I need.

Oh, oh, okay, okay or maybe just

a extra pair of hands while you're at it.

Yeah, that'd be pretty good.

Look, man,

we already know the quality is good,

but if you can't keep up,

you're gonna start forcing these people

to drift over to that plastic squeeze bottle stuff.

You know what I'm saying?

No, no, you know, we don't do that, okay?

We don't compete with sugar water.

Listen, this is how my dad's always done it.

It's slow, it's honest, but that's how things work here.

Oh, yeah. Yeah. It worked.

Back then, but not now.

This place needs some...

buzz.

Oh, come on. Pun absolutely intended.

I'm serious. Think about it.

Maybe a- a website or- or some social media, a tasting.

Some... You know what I mean?

Remind people why your bees are special.

You're gonna get your honey. I'll bring it tomorrow.

Your scones will be fine. All right?

Right.

Look, I only bring it up because I care.

Yeah, well, you're a good friend, Case, okay? Thank you.

I try. I try.

Sophistication, skill and creativity.

You have all shown a lot of promise.

But what matters today is whether

or not you're ready to step into my kitchen.

I started my first restaurant with 12 tables

and a stove that broke down halfway

through service every single night.

No money, no safety net, just me and high standards.

But even back then,

I knew people could taste honesty on a plate.

And when food is honest, it connects.

And that's a secret that nobody tells you.

Equipment will break, menus will flop,

and customers will complain.

But if your standards are higher than the chaos,

then your restaurant will survive and it will thrive.

And that's the difference between a cook and a chef.

People pack my restaurants around the world

because every plate tells the same story:

consistency, flavor, identity.

Food that says, this is me.

So this is my task for you.

Create a three course meal.

Make me an original menu

that best describes you on a plate.

Two weeks, and I taste it,

and one of you will become my new head chef.

Tell me, why do you cook?

Um, because it feels like home.

It's a start,

dig deeper.

I- I don't know.

Well, find out because when I take a bite,

I wanna know what you love, what shaped you,

what you're passionate about,

because that's what good food does.

It tells the truth.

Cravable signature dishes is what I made my career on,

and that is what I'm asking of you.

Inspire me, show me who you are.

I look forward to our next meeting.

And in the meantime, if you need anything at all,

my assistant, Perry, is at your service.

Hi.

So how'd the interview go?

Never been to an interview like that before.

What did you expect? It's Brooklyn Myers.

Your idol, the woman practically trademarked perfection

on a plate.

I've imagined working in one

of Brooklyn's kitchens a million times.

Can you believe I might finally have the chance to do it?

I'm supposed to present myself on a plate.

What does that even mean?

Am I supposed to cook my resume,

my favorite takeout?

What's my story, Ally? What's my story?

You must really be nervous. Never seen you frazzled.

That's the problem.

Ever since mom passed,

I don't really know what my story is anymore.

Everything feels scrambled.

Hannah, you know who you are.

You're the kid who used to sneak mom's cookie dough

before it made it into the oven.

The teenager who made me breakfast in bed

before my first day of high school.

You've built an entire roster

of private clients in New York.

Food's always been the way you show love.

Oof, that version of me feels like a lifetime ago.

Sounds like you could use some inspiration.

Last week, Emma was playing in the basement,

and you'll never guess what she found.

What?

Mom's old recipe books.

Ally, you're a genius.

That's a perfect starting point.

I can ask Marcy's parents for some time off,

message some of my other clients that I'll be MIA

for the next two weeks,

come home, dig through mom's recipes, find my story.

And I'll be right here with you.

Fair warning, I will probably burn at least one batch

of something, just like old times.

You definitely got the cooking gene from mom.

Mm, I'll see you soon.

Can't wait.

Yes.

Welcome.

Oh, hi. Long drive from the city?

Is it that obvious?

A little? What can I get for you?

Oh, wow. Everything looks so good.

I have no idea where to start.

All right, well, lemme make it easy for you.

We have a tradition around here.

Every first-timer must have the house special, honey tea.

You make it sound impossible to turn down.

Listen, one sip and you'll understand

what I'm saying.

First one's on me.

Hmm. I'm excited.

Hi, I'm Brooklyn Myers,

and welcome to "Myers Kitchen Table."

Today you'll be learning how

to make a traditional margarita pizza, it's-

Ooh! Oh, I am so

sorry, I- I didn't-

No, no, no. I'm so sorry.

I'm usually much better on my feet, but, uh.

No, that's- that's my fault. Uh.

I'm so glad you were there to catch me.

I- I- I wouldn't have had to catch you if-

if I didn't leave that there.

That was silly. Are-are you sure you're okay?

Oh, yeah, absolutely.

Ooh, it's heavy.

What? It's a-

it's a quality jar.

The jar, uh,

yeah, well, we- we've got good jars.

I- I mean, we've got good- good honey to go in the jar.

All you need is tomato sauce,

fresh mozzarella, fresh basil.

She's amazing. Isn't she? Some extra virgin olive oil.

Who? Her?

Mm-hmm.

Uh, I guess so.

I don't actually know who that is.

Really?

I don't watch much television.

One house special honey tea.

Are you sure you're okay?

Oh, yes. Yes.

Hey, don't trip again.

I'm- I'm gonna move that.

Thank you. I...

Sorry. It's all good.

Uh.

Oh, uh. Right.

Thank you.

Thank you.

Okay.

Ooh, wow, this is amazing.

I told you.

You didn't hear it from me,

but around here, Whitmore honey is the best kept secret.

Lips are sealed.

Enjoy.

Thank you for this.

Okay.

Oh, look at you.

My favorite big city chef gracing our country home.

Get in here.

Hi, oh. Uh-huh, yep.

Okay, honey. No problem.

Okay, bye. Oh.

I'm so sorry.

I meant to have everything perfect by the time you got here

but I had three showings this morning,

and life made other plans.

I just love seeing the real estate market

in Elmont Grove giving you such a good run.

Well, it's not me. It's the spring market.

But thank you.

It's, um- it's been a bit of an adjustment being here

without her here.

That was Ben, by the way.

He is working late

and then picking up the kids from soccer practice.

But everyone is so excited to see you.

I am so excited to be here.

How was the drive?

It was wonderful. Oh.

Wow, Ally,

you even kept mom's honeypot?

Oh, it's like a time capsule in here.

Just like she left it.

This place meant so much to her.

Ben's been encouraging a reno for the past few months,

but I just-

just can't imagine painting and changing all the fabrics.

Just don't think I'm ready for that just yet.

Oh.

She'd be over the moon that you're here.

Oh.

Mom's favorite apron.

What was this for again?

She was baking 500 oatmeal raisin cookies for the-

Annual church drive.

Mm-hmm.

And she kept having to make extra batches

because they were disappearing?

Lucky for you,

I think I may have found that recipe in one

of mom's old boxes.

Really?

You wanna take a look at what else is in it?

I would love to. Oh.

Okay. Organized chaos.

Breads, mains, desserts,

church luncheons and this one

just says, "Oops."

Mm, oops might not be the vibe I'm going for.

Mm-mm.

You take those. Let's see.

Oh, flower petals from her garden.

She tucked them into the pages to perfume the recipes.

Or she'd use them as bookmarks

and forget where she left them.

Ooh. Cheesy potluck lasagna, shepherd's pie.

Probably not what Brooklyn would be looking for, but...

Don't forget jello salad with mini marshmallows.

Delicious back then,

maybe not exactly head chef material now.

Oh, but look at this, honey-lemon Sunday chicken.

And she even wrote "Hannah's pick" in the corner.

I was eight.

I liked it because "Honey" and "Hannah" sounded alike.

You also liked that she let you drizzle.

You were the official drizzler.

Mm.

You took your job very seriously.

I did... Cornbread with honey butter.

Spinach salad with honey mustard vinaigrette.

Mom sure did like using honey in just about everything.

Not just any honey, Whitmore Honey?

It's always Whitmore Honey.

What is it about Whitmore Honey that mom loves so much?

She even wrote, "Taste first, be brave,

add Whitmore Honey right here."

Aw.

Mom's still guiding us from above.

I think I might have just met someone

who might have some answers for us.

Oh, hey. Hello.

Back for another house special?

Probably.

See, I knew you'd be hooked.

I'm actually here about your honey.

Oh, yeah, that's, uh,

Whitmore Honey, from the Honey House.

Best in the state.

What is the Honey House?

Oh, that's my friend Aaron's bee farm.

That's where the honey's made.

Okay. It's actually the oldest one

in the country.

I think it's been the Whitmore family for three generations.

He makes one type of honey really, really well.

Um, can I speak to this, Aaron, maybe?

Well, you actually did yesterday.

I did? Yeah.

I mean, let's be honest.

It's rare to see him out in the wild.

He doesn't get out too often.

Ah. Yeah.

But, uh, hold on a second here.

Huh?

Just north of the city.

Okay. Yeah, bees buzzing

around like they own the place.

That's the Honey House. You'll hear it before you see it.

All right? Mm.

There you go.

Thank you so much. No problem.

Appreciate it. No problem. Take care.

You too.

Hmm.

Is there another door?

Oh.

Hmm.

Hello?

Anyone here?

Hmm.

Okay.

Hi.

Hi.

Um, sorry. I- I- I didn't, uh, I didn't see you there.

Um. Uh, we don't actually

open for another 25 minutes.

Oh. Um, do you remember me from the cafe?

Yeah. Yeah, of course.

Of course. I never forget a face.

I get that from the bees.

Bees recognize faces?

Yeah. Really?

Yeah, yeah, once-

once they know you, they- they never forget.

That is so interesting. Yeah.

I'm Hannah Jones.

Hi, I'm- I'm Aaron Whitmore.

I know.

Oh, your friend, Casey, told me where to find you.

Right. I had no idea

about this place.

Yesterday, I was just impressed with your jar.

And your incredible honey.

Thank you. I think you may

have missed a delivery.

This package was at the front.

Oh, these are the mini jars I ordered for Bee Fest.

Forgot about this. Thank you.

Bee Fest?

Yeah, it's this, um-

it's this annual event we host in conjunction

with Easter at the Honey House.

Hmm.

Um.

Listen, you'll have to excuse me.

I- I'm really kind of busy and I'm understaffed,

so if you don't mind, I just need to get-

Oh, I just- I just need a moment of your time.

I just have a few questions

to ask you about your incredible honey.

Uh, okay, did you mind walking and talking

and maybe hiding a few eggs?

I know my way around eggs:

poached, scrambled, hidden.

Uh, yeah, so we're just- Oh, yeah.

over here. Yeah. Of course.

Okay, okay. Yeah.

Hmm.

Wow.

So you, um, you had questions about Whitmore Honey?

Well, I recently realized my mom used your honey

in almost all of her cooking recipes.

She thought it was special.

And I was hoping you could tell me why.

She a chef?

Oh, I am. A private chef.

I'm actually up for a job.

My dream job, working for Brooklyn Myers.

That's exciting.

It is, it's actually why I'm here in Elmont Grove, um,

looking for some inspiration on an original menu.

She, um, told me to put myself on a plate.

When I thought about who I am,

it made me think of my mom, and curious about your honey.

Maybe using it in one of my dishes.

Okay.

Well, at the Honey House,

we've made premium raw honey for generations.

Hmm.

And people seem to love it.

How do you make it? Can you show me the process?

Uh, listen, this sounds really,

really interesting and everything, but I-

I don't think I have time for a walkthrough.

Yeah, I'm- I'm stretched pretty thin here,

as you can probably see.

Oh, what if I help out around the farm

while you gave me a crash course in making Whitmore Honey?

It's just that I- I've always worked alone.

That's just kinda how I've always done things-

Please let me help.

It would give me such a great opportunity

to observe how to use an ingredient that meant

so much to my mom,

and maybe figure out what makes Whitmore Honey so special.

Do you know anything about bees?

No, um, but- but-

if I don't learn how to break down the components, I-

I just won't be able to figure out how

to best use them in my menu.

All right. Yes!

Let's do it. Great.

Cheers on it.

Cheers. Cheers.

We start early tomorrow morning.

What does early mean in bee terms?

Ta-da!

I'm ready for action.

Are you planning on going into space,

'cause the bees are right here.

I am not getting stung today.

You're gonna be fine. Come on.

All right.

Okay, uh, actually, just gimme that.

You don't need that right now.

Oh really? No.

Oh.

Ready. So,

I would imagine that working

with bees is like working in a kitchen.

It requires trust.

If the bees trust you, they're not gonna sting you.

Mm. Trust is earned, and I just met these bees.

Well, you're gonna earn it, I promise.

Now this is all our equipment.

This is one of the most important things,

this is the smoker.

Mm-hmm.

The smoke just calms the bees down.

Oh, good. Right.

Now pick that up.

Don't touch that part though, it's hot.

Don't touch... The metal.

Mm. There you go.

Okay. Oh.

Smoke's meant to calm the bees down. Not us.

I'm calming both.

Okay. Okay, all right.

You ready to go?

Yeah. Okay, let's go.

You got it. Doing very well.

Very well. Okay.

Now, I'm gonna open the front door.

Mm-hmm. And you're just gonna

keep smoking, nice and steady.

Back and forth, nice and steady.

Nice. Got it.

Okay. Here we go.

Good morning, everyone.

Morning.

One teaspoon of honey requires the work

of 12 bees flying approximately 40,000 miles

and pollinating countless amount of plants, flowers.

It looks like a lot more than 12 bees in there.

Oh no. Yeah, there's about 50,000 bees in there.

Are you telling me there's 50,000 bees in that box?

In every one of them. This is like bee Manhattan.

And I thought rush hour in the subway was crowded.

So just, uh...

Put this here. Okay.

Okay, right, now,

you're just gonna do long thin strips, you ready?

That's amazing. You're a natural.

Keep going. Keep going.

We're gonna get it right in there.

Long. Yeah. Look at that.

I gotta take this. Uh-huh.

This. That's it?

Yeah. Yep, right.

Take this one too.

It's beautiful. Yeah.

What you do.

Well- Uh, I'm basically

a human honeycomb.

Yeah, me too, but you're doing really well

for your first day.

Oh really? Yeah.

Oh.

So what's easier?

Herding bees or feeding New Yorkers?

Honestly, depends on the day.

Yeah.

Bees probably complain less.

I bet.

All right. I'm just gonna go here.

Oh yeah. Do this.

You wanna start doing this spinner here.

Oh, no, no, no, no, no, no.

What?

I can't believe I forgot.

I completely forgot.

What?

Um, I teach a weekly cooking class for a young client, and,

this week's session is virtual, and,

I'm not exactly ready for prime time.

I mean, you can use my kitchen if you want.

Really?

Yeah.

Are-are you sure?

Of course, I mean, it's just a country kitchen.

It's nothing fancy, but,

it'll treat you better than the smoker did.

I really hope so.

Thank you so much. Okay.

Uh, I'm gonna...

Yeah. Thank you.

All right. Um.

All right. Tip number one: Lean into contrast.

Crunchy apple, soft bread.

Life's all about balance

and so is creative cooking.

Aye-aye, captain.

All right. Tip number two:

Don't shy away from a little spice

because when chili hits hot honey,

it's like opening a door.

You never know if you'll be met with sweetness or fire.

Makes each bite a little more exciting, you know?

Huh, uh, you know what?

Let's, uh, let's focus in here, you know?

Okay, I'm gonna get some more apples for us.

Okay.

Wow.

Hello, Chef. Hello.

Got a little something for you.

Really? Mm-hmm.

For me?

Are you my personal chef now? I'm not complaining.

Hm, apple grilled cheese with honey?

This is phenomenal.

It's also very impressive you were able

to make it in my kitchen.

The most I can usually imagine there is toast, barely.

Well, I mean, if you can make toast,

you're halfway to grilled cheese.

It's true.

Listen, I couldn't have done this class without you.

So great teamwork.

Cheers. Cheers.

Hmm.

Marcy's amazing.

I'm really gonna miss her if I get this new job.

And apparently, honey is officially

a winning cooking strategy.

You know, it's funny, my family's been saying

the same thing for a long time.

Hmm, maybe I can make Whitmore Honey a throughline

for my entire menu.

You know, somehow incorporate it in all the dishes.

That's probably the best idea I've ever heard.

Of course I'm biased, but it's a really good idea.

And if anybody can pull it off, I bet it's you.

Yeah.

Come with me.

Where are we going?

I wanna show you something.

Sure.

This is the first hive that my dad built

with his dad, my grandfather.

Wow. C. W., Charles.

It split a few years back, so we had to retire it.

I probably should've gotten rid of it,

but I just couldn't.

It's beautiful. When I was a kid,

my dad used to bring me out and sit me by the hives

and he used to say, "See those bees?

They're not in a rush.

They're just doing their thing.

One job done well."

Kinda became a family motto.

Hmm. When my dad got sick,

I promised to take care of everything.

You know, just keep making quality honey. No shortcuts.

No gimmicks. Just keep it simple.

I was, uh- I was young and I was terrified.

But, I dunno, for some reason,

keeping it simple felt...

safe.

And safe felt like honoring him.

Yeah.

The problem is, is that,

you know, every supermarket shelf nowadays is just filled

with these cheap squeeze bottles and

people just grab them without even thinking twice.

Standards aren't always the fastest way to, um,

win people over,

but they are what last.

The Honey House sales aren't what they used to be.

What if doing one thing well

doesn't only mean doing one thing?

Hear me out.

Huh?

So bees collect from thousands

of flowers to fill one honey jar, right?

Yep.

So,

what if what they teach us

is that variety isn't the enemy of excellence,

but the reason for it?

But, see,

my dad would say that

"Focus keeps the hive alive."

Mm.

Everyone has their job:

The drone bee, the worker bee, the queen bee,

they all have one specific job,

and if they don't do that specific job,

everything falls apart.

Yeah. Systems are important.

Yeah.

I know that as a private chef.

But if I wanna be Brooklyn Myers' head chef,

I need to run a kitchen.

Just like you have a whole bee farm to run.

Hmm.

And the best kitchens are about all hands working together

to support the hive.

That's fair.

Stubborn roots keep things standing,

but sometimes they need room to expand.

See, whenever I hear a word like that,

"expand," people say that, but,

they usually mean something else.

Like they say expand,

but they really mean forget or- or change

or- or- or- or make into something else.

And the truth is,

I don't wanna do anything else. I wanna do this.

What if being something else means giving more access

to something that you already have?

More ways for more people to enjoy it.

See, that's what I love about Bee Fest.

Hmm.

Right, because there's all these people coming here

to experience our honey and-

and that's what it's all about, I mean,

if it wasn't for Bee Fest...

The truth is, if this season doesn't turn around,

I don't know if the Honey House is gonna be here next year.

I'm really sorry to hear that.

I still think finding ways to grow is how you protect

what your family started, and make sure it lasts.

Expand. Okay.

You've given me a lot to think about.

It's really nice having you here.

I really loved being here.

Do we head back?

Yeah, thanks.

Thank you.

Daytime is beautiful,

but, ah, something about night is just so-

Peaceful?

Yeah. Peaceful.

It's Brooklyn Myers.

Go for it.

Um, okay.

Hello.

Hannah, there's my rising star.

How's the menu coming along?

I'm out in the field right now sourcing

some fresh ingredients.

That's what I like to hear. Couple updates.

First, I'm so excited to see what you come up with.

You have this grounded energy

that feels honest, that's rare.

Thank you. That means so much.

Now I'm needed in Belize

for the first episode of my travel show much sooner

than expected, which means that the Manhattan launch

has been pulled up.

Pulled up? Yeah.

Um, we are gonna do the menu showdown next week.

Um, Tuesday to be exact, 10:00 AM sharp.

I will need your finalized menu beforehand.

Thank you for the update. I- I will be ready.

Great.

She pulled up the deadline.

What?

I guess I'd better get working on this menu.

Ugh, I can't believe I'm still figuring out starters.

Okay, would you rather whipped ricotta

with honey and pistachios?

Imagine it served on an artisanal crostini.

Ooh.

Or a more distinctive honey carrot soup shooter.

Silky honey ginger soup, Whitmore Honey,

dollop of creme fresh.

Sounds like you're leaning more distinctive.

I think Brooklyn would want something more distinctive.

You know, I have one week

to figure out my menu, Ally, one week.

Then you better fuel up. You're gonna need it.

Ooh, I think I left them in too long.

Mm. They're so good.

Yeah? Mm-hmm.

I think I have lots of great ideas for mains, but desserts.

Okay. This section is all Mom's honey favorite highlights.

I think it's gonna be down to the wire.

Speaking of honey,

how's it going with a certain handsome beekeeper?

Aaron?

Mm-hmm.

He's not really what I expected.

Very hardworking, super knowledgeable about bees.

Mm-hmm.

Kind.

You know, I like the way he talks

about preserving his family legacy.

It's very noble.

How sweet. Sounds like you two are working well together.

Mm, oh, what if I put myself on a plate,

Ally, and Brooklyn doesn't like it?

Nice change of subject.

Hannah, you've already made it to the final three.

You should be so proud you've made it this far,

no matter what happens next.

Hey.

Sounds like the bees are calling.

We better get ready and go

before the kids warm worse than hives.

Who's ready for Bee Fest?

Oh, have fun, but come right back, okay?

Oh, good. Ben's already on it.

Oh.

You made it. Oh, of course.

Mm.

Uh, sorry. Hi. Oh, this is

my sister, Allison.

Aaron, nice to meet you.

Yes. Pleased to meet you.

And over there, you can spot her two little bees,

getting their faces painted.

Cute. No way we'd miss out

on all the buzz

Well, more the merrier.

Bee fest is always better with family around.

This is absolutely incredible.

Your bees are bringing the whole community together. It's...

beautiful. Yeah, yeah.

Our mom used to say that this event

was the highlight of every year.

That's nice, I'm glad you could make it.

Well, if you'll excuse me,

I think I'm needed over there.

Oh.

Nice to meet you. Nice to meet you.

Hi. Hello.

Listen, there's something else I wonder

if you could help me out with.

Well, you've been so generous with your honey expertise.

I think I already promised to return the favor, so,

should I roll up my sleeves?

No, no, no, no. That's not necessary.

It's just that we're short a judge

for our honey cooking competition,

and I'm wondering if you might know somebody

with some culinary expertise might wanna help out?

Oh, I just might.

Okay.

Now, you won't be too shy

to tell Frank here that his, um,

his ribs are a little bit overhyped?

Overhyped? A little bit overhyped, yes.

Never.

Hello.

Reigning third place champion at your service,

which for the record means two people were luckier

than me last year.

Third place is very respectable.

Respectable is not gonna get me a trophy.

But these ribs.

Whitmore Honey glazed by Mrs. Robinson herself.

Smoked to perfection by yours truly.

That's my ticket.

Don't let him influence you. See?

He- he does this.

He's been campaigning since Christmas:

there have been posters, sample Sundays,

he even put sauce in the raffle baskets.

Hey. Quality honey speaks for itself.

Does it? Okay?

I'm just showcasing its talent.

Mm. See what he's doing?

You see what he's doing? All right, folks.

What do you say? Should we get the show on the road?

Oh.

Let's do it. You ready?

I'm ready. Let's go.

Gotta win me a trophy.

What you got in here?

This is my very favorite Bee Fest tradition.

The rules are simple.

In fact, there's only one rule.

Each one of your dishes must include honey.

Uh, Whitmore Honey. Only the finest.

Thank you, Frank. Yes.

Each one of your dishes must include Whitmore Honey.

Beyond that, creativity is your friend:

savory, sweet, the choice is yours.

Now, this year, we have a very special guest judge.

You may have seen her buzzing around town.

She's a New York chef who's come here

to lend her palate to our cause.

Please welcome Hannah Jones.

Yay.

Yes!

Thank you, I am thrilled

to get to celebrate honey with all of you today.

Yay. Yeah!

Woo!

Alright, Bee Fest chefs,

this is the moment of truth. Good luck!

Honey, honey!

Ladies and gentlemen,

before we continue, I would like to thank all the chefs

for your contributions today.

You should all be very proud.

Your dishes were heartfelt, they were creative,

and they were full of Elmont Grove pride.

But as you all know,

there can only be one winner.

And after much deliberation,

we have made a decision.

Hannah, would you care to do the honors?

This year's Bee Fest champion is...

Buzz roll, please. Bzzzzz...

Frank and his incredible ribs!

Congratulations.

Ah. Thank you.

This has gotta be satisfying.

I'll take it back, Frank. Your ribs are not overrated.

Not this year, Aaron.

Congratulations. Hey, let's have a photo.

Perfect. Photo with the winner.

Who's number one?

Frank on three. One, two, three.

Frank!

Woo-hoo! Nice.

Congratulations. Thank you.

Thank you.

Congrats again. Thank you. Thank you.

That's amazing work.

Amazing. Yes.

That was fun. That was fun.

Hey, can I interest you guys in a drink?

I call this the "Bee Fest with a twist."

Yes, you can. Yes.

Thanks. Thank you.

Aw.

Well, should we have a toast?

To a wonderful day, and to your new menu?

To your quality honey.

Cheers.

Cheers.

Thank you.

Hmm. Hmm.

You know, it's strange.

For the first time in a long time,

I feel like I finally know what I'm doing again.

That's great.

Wait, I think I know what you should do.

Me?

A flavored honey line:

lavender, sage, cinnamon clove, chili.

Your one amazing honey infused with different spices.

Hold on a second. What?

Garlic honey for marinades,

cinnamon honey for baking.

Chili honey for wings.

The possibilities are endless.

Come on. What do you think?

I- I don't know. I mean, it's not really what we do here-

And you could even expand into expressions of honey.

Expression? Beeswax wraps,

with your Whitmore honey logo on 'em.

Candles with the scent of this exact corner of dusk.

Ah. What about doing

a seasonal tasting flight?

Spring, summer, fall,

and your one thing suddenly becomes a story.

No?

You're incredible.

The way you, you talk, it's like you're setting a table.

There's a place for everything.

It's- it's inspiring, your passion.

So?

So, so, so- What do you think?

Okay, sure. Let's do it.

Okay? Yeah.

I mean, look, it- it- it could be a great story.

One that we could maybe...

tell together.

Well, shall we cheers to that?

Cheers.

But garlic honey, really, like?

Mm-hmm, I'll show you.

It'll blow your mind. Wow.

Perfect. Yes, okay, great.

I hope you don't mind.

I just need to borrow some of these.

Aaron's cupboard is basically honey and salt.

Borrow? Looks more like a full on heist to me.

Just a little inspiration. Thank you.

Have fun.

Hey, well, if it isn't my favorite new regular.

Why do you look like a woman on a mission?

Because I am.

All right, Casey, I need your best cinnamon.

Alright. The kind that makes people

stop mid-bite and smile.

Okay, uh...

Well, I got this.

It's Ceylon cinnamon.

So milder, sweeter.

I get it from an importer I've trusted for years.

I use it in my apple spice lattes

and in my grandmother's cinnamon roll recipe.

Sorry. I feel like I'm giving you all my secrets now.

Trust me. It's for a really good cause.

All right, Aaron.

Spices, herbs, and a whole lot of Whitmore Honey.

Are you ready to experiment?

Yes... I mean, I'm a little bit of a

don't mess with success kind of guy, but,

I think I'm ready.

Okay, well, lucky for you,

I made a career out of shaking things up.

I heard that about you. Let's do it.

Okay, so. Let's get started.

How 'bout take one of these maybe?

Mm-hmm. Take this.

Yeah. Yes?

Yeah. Let's start with some honey.

Yes. Okay.

Good, and sometime...

Yeah. There we go.

Yeah.

I like that you are looking at it

while you're doing it, very... No.

Me and you?

That's really nice. That's what I'm talking.

Look at this. We've got it going.

Yeah, all of it.

All right, beautiful. I'm gonna take a pan.

Mm-hmm.

Pretty good.

Thanks for this.

Oh yeah. Look at that.

Now. Okay, here we go.

Try this Rosemary infusion. Okay.

Tell me what you really think.

Mm-hmm, mm-hmm, mm.

It's really good.

Hmm. It's really good.

Oh yeah, I didn't think I was gonna like it, but I like it.

It's, um... It's like perfumey, it's good.

Grounded. Yep.

But balanced.

Mm-hmm. Kind of the same

with this perfect sweet heat that we found

for the hot honey.

I think I might actually use this one

for my competition menu.

Yeah? Yeah.

I love playing with flavors.

If you bottle these up, people would line up to buy.

You really think so?

Oh, if Casey puts these on the counter,

they won't last an afternoon.

See, I was- I was scared that if you, you know,

added the flavors, it would change the honey too much, but,

I don't know... I think you're on to something.

See, they don't change what your amazing honeybees do.

They just showcase that flavor

in more ways than one.

Simple ingredients, full of heart.

People connect with that.

You really have a gift. You know that?

The way you see food,

your perspective, it's, um, it's amazing.

You're making me see it in a different way too.

Well, you got a chance

to see everyone admiring your honey at Bee Fest.

I think I'm just

pointing out what's been there all along.

I think you've given me the courage to

try something new.

Oh?

Oh. What are you thinking?

I got an idea.

I got an idea. What if...

Okay.

Before you go back to New York.

Mm-hmm?

We have a tasting.

Okay. Okay?

All the different flavors

and we'll see what sticks. Right?

You know, who- who knows?

Maybe you'll get another idea for another one

of your future menus.

Market research? Yeah. That's what it's called.

A wonderful idea, because thriving businesses don't

just sell to their customers,

they listen to 'em.

I've heard that.

You know what?

If Brooklyn Myers selects my menu,

I'm probably gonna need a trusted honey supplier,

long term.

You supply it, I showcase it, together,

maybe we can put Honey House back on the map.

And I am not just thinking Elmont Grove.

I'm thinking everywhere her name carries weight.

Being the sole supplier to Brooklyn Myers,

that would really change our business for the better.

I think it could.

Hmm.

I cannot believe I've been having way too much fun

and broke the cardinal clean-as-you-go rule.

Yeah, well, that makes two of us.

I don't think the bees

would ever let 'em mess like that slide.

Oh really? They're always efficient?

Always. They always work together.

There's no wasted effort.

And when they wanna share directions, they dance.

They dance?

Yeah. Bees dance.

You didn't know that?

Yeah, it's like they- it's like they have one mind.

It's like how they communicate. You know?

It's how they keep the hive alive.

Huh, so,

no piles of sticky spoons in the hive?

Not a chance.

Efficiency is survival.

That's how kitchens are run too. Everyone has a job.

Don't let things pile up.

Precise, steady rhythm.

Precise, steady rhythm, huh?

So that means obviously you must be a good dancer.

Oh my goodness. No.

Come on.

Two left feet.

Come on. I don't believe that.

In the kitchen,

only partners that follow my lead are, uh, my knives.

Okay. And I have to work in

a lot of different kitchens as a private chef.

Is that a good thing?

Um, don't get me wrong.

Being creative is always exciting.

Every client wants something different.

Constantly have to reinvent myself.

Just that sometimes I just wish

it could be simpler.

You know, one kitchen, one vision.

But nothing about what you do is simple.

Anybody can follow a recipe.

But the way you create,

the way you adapt,

that's special.

Probably get that from my mom.

Some of my best memories are in the kitchen with her.

She, um, made cooking feel like magic.

She'd often say she'd hope that, um,

she would open her own restaurant one day,

but she never got the chance.

I think chasing this little dream

of mine has always been about chasing

a little piece of hers.

I understand wanting to carry a piece of someone forward.

My dad used to say that the bees were the best teachers

and us taking care of them was like our family's way

of carrying those lessons forward,

'cause everything you need to know about life,

you can learn from the hive.

Really?

Patience, good things happen to those who wait.

Cooperation, good things happen when you work together.

And survival, when that winter hits,

the bees survive because they take care of each other.

Also, let's not forget, the bees know how to dance.

Oh.

Huh, there you go. Um.

I don't think you have two left feet.

I'm guessing you are a pretty good dancer.

I don't know if I'm a pretty good dancer.

I mean, I- I know a step or two.

Oh, now, you- you just did a step or two.

Yeah. There you go, see? That's all I got.

I think we can make a pretty good team.

I agree.

I think your phone might be ringing.

Yeah.

Oh, um, I just- I- I just gotta take this.

I'll be right back. Okay?

Oh, of course.

Hello?

I don't think that's gonna be possible.

I- I- I understand.

I just thought maybe we had some more time.

Yeah, I- I understand.

I'll, um, try to figure something out.

Okay. Thank you, bye.

Is everything okay?

That was the, uh,

bank.

I think this might be the last year

for Whitmore Honey.

A little courage in a cup. Thought you'd need it.

Thank you. You're spoiling me.

Someone has to.

Today's a very big day.

You're about to pitch the menu

that could change everything.

I just hope she sees what I see.

She will. You've done the work and you finally seem...

happy.

You've been smiling a lot more too.

Does this have something to do with Aaron?

What? Oh, you know, he's good.

Very- Don't "he's good" me.

You've been humming around here like a little bee.

Well,

we danced.

You danced? Mm-hmm.

With your two left feet? Mm-hmm.

He risked life and limb?

Wow. He must really like you.

I don't know.

It makes me feel like

home.

I knew it. I knew you liked him.

Oh, please don't make this into a big thing. I-

Oh, too late. It's already huge.

I am picturing your wedding cake already.

It's got a honeycomb, bees embroidered on napkins.

Little tiny honey jars on every table.

Here goes nothing. Me on a plate.

Me on a plate.

It's already a winner. Nobody cooks you better than you.

Good morning, Hannah.

Good morning, Chef.

Thank you for taking the time.

Well, let's see what you've got.

Three courses, honey as the throughline.

Not as a gimmick. As a voice.

The starter, shaved fennel and citrus salad

with raw honey lemon vinegarette.

Almonds for crunch, bee pollen for aroma.

Just balanced, bright.

Clean. Smart.

Thank you.

For mains, crispy skin chicken,

Whitmore Honey jus,

charred broccolini with a honey garlic glaze.

It's layered but savory.

This is excellent work, Hannah.

It's cohesive, thoughtful.

You've created a clear arc.

I really thought about what you said,

and it all came back to honey.

The same kind of quality honey

that my mom used in almost all her recipes

when I was little.

And I even found the local beekeeper who makes it.

It's the oldest bee farm in the state.

It's going to be nothing but

farm-to-table fresh ingredients in your menu.

I cannot wait to bring back some of the special honey

and share it with you in New York.

I have to be upfront with you, Hannah.

All our restaurants operate on standardized suppliers.

Consistency is everything.

Oh, I see. Well, surely honey could be the exception.

You know, the whole menu is based

around the uniqueness of Whitmore Honey.

I love the idea, truly,

but we can't source from one small farm.

It doesn't scale.

Our guests in New York, in Chicago, LA,

they expect consistency on every plate, in every city.

That's non-negotiable.

Of course. I understand consistency.

It's just that this honey is...

It's not sweetener,

it's its story, its legacy.

It's the difference between ordinary and-

Extraordinary. I hear you and I don't disagree.

Your passion for authenticity

is the reason why you're one of my finalists.

But all my head chefs use the approved, standardized list.

I mean, we can still use your format.

You have some strong ideas.

Honest head chef material.

Thank you very much for your feedback.

I will make it work.

I'll expect your revised menu by the end of the day.

Good luck, Hannah. I'll see you in New York.

Thank you.

She loved it?

She loved everything.

Except the most important part.

The Whitmore Honey. I have to use her honey supplier.

What're gonna tell Aaron?

The truth, that maybe this changes the plan a little bit,

but I'm gonna need to find a new way

to prove that Whitmore Honey is special.

Oh. Hey.

Wow. That shelf is really coming along, guys.

You know how long I've been trying to get this guy

to mix things up?

For years and he wouldn't budge.

Now you walk into my cafe and suddenly, we got "Garlic Glow."

I- I hear "Cinna Star," "Heatwave,"

and a whole new start for this place.

You know, it's pretty exciting.

You got this whole place buzzing and not just the hives.

You know what I hear? I hear that buzzing from your-

I don't hear anything. From your restaurant.

I don't hear... Maybe you should go there

and- and- and deal with your lunch crowd, please.

I'll see you later, guys. Yeah.

See you later, Casey. See you.

Sell some scones.

She loved the menu.

Yes! Yes.

Of course. Ah, I'm so happy.

But I'm not surprised.

I knew you could do it.

There's something I- I- I need to tell you.

Yeah, sure, what?

She won't let me use Whitmore Honey.

What do you mean?

I found out Brooklyn only uses specific suppliers

in all her restaurants across the board.

But you- you said that you based the menu on- on-

on- on this, on- on us.

She told me to create an original menu.

It didn't even cross my mind that I wouldn't be able

to step outside her playbook, I-

You sold me on something that wasn't actually real.

I believe in it.

Aaron,

I believe in you.

Hannah, I- I pour everything into this.

I just, ugh. I feel so foolish.

You're not foolish.

I just don't know what to do.

We'll figure out another way.

There's no other way.

My dad said that there's one way,

and I sh- I should've listened.

Aaron?

I told him, Ally.

And the way he looked at me,

it broke my heart.

Hmm.

I can't believe I let him down like this.

Of course it hurts. You care about him.

But, Hannah, tomorrow,

you're standing in front of Brooklyn Myers

with a menu that's you.

That you built from the ground up.

Everything you have been working

so hard for is finally paying off.

I don't know.

I don't know if that dream is mine anymore.

You don't mean that. I do.

Come on.

Cooking with mom.

Those were the moments that made me fall in love with food.

It was joyful.

It was- it felt like me.

Being with Aaron reminded me of that.

The first time in a long time,

he reminded me that cooking is all about love.

Not

chasing mom's dream,

or chasing a job.

Just

remembering who I am

when I'm happiest.

Ooh,

I think I forgot about that too for a while there.

I'm still having a hard time accepting that Mom's not here.

But maybe sometimes a dream is just changing shape,

and there's nothing wrong with that.

You always make the hard parts feel so simple.

Because I'm your big sister.

Wow, aren't you sure of yourself?

Is that you, Mom?

Trying to tell me to stop being scared?

Follow my heart?

Okay, Mom,

I hear you.

Chef Myers, thank you for your time,

your faith, and for challenging me to cook me on a plate.

That invitation changed me in ways I didn't expect.

You sure you wanna do this?

You're really pulling outta the running

to be Brooklyn's head chef?

I'm gonna call Brooklyn's assistant

right after I send this email.

It's the most difficult decision.

But I realize now

that who I am as a chef is measured

by the heart behind my food,

and the story I'm willing to tell, honestly.

With respect and gratitude, Hannah Jones.

Send.

Hey, Frank.

Well, there you are.

Stopped by the shop for my usual jar

and there was no one at the counter.

Figured I'd find you out back with the bees.

Yeah, sorry about that. Just...

haven't been myself lately.

Mm, listen, son, take it from me.

Life's not meant to be lived alone working six days a week

until you're bone tired.

Now, I know your dad kept this place standing in tradition but,

maybe it's your turn to carry it forward

with a little imagination.

I don't know about that, Frank.

I thought I was building something with someone, but,

turns out all she might have had were good intentions.

Good intentions don't pay the bills.

Hmm.

Well, good intentions are the start of any harvest, but,

you still have to plant new seeds.

You gotta put in the work. You gotta trust the seasons.

Intentions only matter if you let 'em grow into something.

Your dad would be proud, Aaron.

You just have to give yourself permission

to think outside the box,

okay?

You'll be all right.

Hannah. Good morning.

Good morning, Casey.

How you doing?

I'm, um, actually heading back to New York

for a little bit and I wanted

to pick up an original jar for a young client.

One jar, coming up.

Oh, no. On the house.

There you go. It means a lot.

Thank you, Casey.

I truly had no idea that I wouldn't be allowed

to engage outside suppliers.

It was a good idea, you know?

He talks about the new flavors,

but truth is, I don't think he's gonna move forward

without your guidance.

He's not gonna do the launch?

I don't think so.

He'll come around though, you know, soon, I hope.

You've already done more for him than you realize.

He may not see it clearly today, but he will.

I'm sure of it.

I hope so.

I've been talking up Whitmore Honey

to my network of New York clients,

and they're very curious.

Yeah, I'm sure that once they taste it, they'll be hooked.

Well that is good to hear. I'll let him know.

I'm actually headed over to the Honey House later on.

Thank you.

No, thank you.

Well here you are, Hannah Jones.

Huh?

What a charming place.

Chef Myers, wh- what are you doing here?

Well, I stopped by your sister's place looking for you

and she said that I could find you here.

Brooklyn Myers in-

in my cafe, wow.

Good to meet you.

Oh, man, I am such a huge fan.

I play your show, "Myers Kitchen Table,"

in my shop like 24/7.

Like it's a go-to.

That's nice to hear. It's always great to meet a fan.

A fan.

Listen, cinnamon in the grounds before brewing.

When I picked up that little tip,

my customers treat me like a coffee whisperer.

That sounds delicious.

I will take a cup of coffee with a splash of almond milk.

From me?

Do you mind if I steal Hannah for a moment?

Yes. Of- of- of course.

Of course. I will get that done for you now, and, um,

welcome to Elmont Grove.

Thank you.

Sorry.

Shall we?

Absolutely.

I'll admit, Hannah, when my assistant told me

that you were pulling out of the running

to be my head chef, I didn't believe it.

No one has ever done that,

especially somebody with your kind of promise.

I can't even tell you how much it means to me

to hear you say that.

First of all,

I wanna thank you for the opportunity

and the encouragement and the standard that you set.

I will take those lessons with me forever.

Working for you has been a dream of mine for

as long as I can remember.

So what changed?

Your assignment.

Designing a menu that's me on a plate.

I thought I understood what that meant,

but then somewhere along the way it-

it changed me.

Well, I quite liked the menu you plan to present.

Well, that's just it.

That menu was born from ingredients

and people whose names

and histories I can't separate from the dishes themselves.

And if I can't present that in their honest way,

it wouldn't feel true.

Mm.

When food is honest.

It connects.

Right.

I feel like I found my voice as a chef.

And it's a little bit different than yours, Chef Myers.

Your polished, sophisticated culinary mastery.

Mine is a little more rustic,

perhaps more farm-to-table of a feel that-

that is where my heart is.

Once I see it,

I don't think I can unsee it.

You remind me of my younger self

and it sounds like you're opening up your own restaurant.

Maybe I am?

Will you excuse me for a second?

Casey? Yeah?

Are you still going to the Honey House?

Yeah. Do you have any more

of that fancy cinnamon?

Uh, of course. Great.

Can you bring it, meet you there?

Sure. Awesome.

Brooklyn, I'm so sorry to cut this short,

but I think I have to go.

Um, before you do,

are you looking for investors?

Good morning.

Good morning, little lady.

Frank, I'm gonna need a hand and some

of your best produce.

I wanna put together a little something special for Aaron

and I think I'm gonna need some help, what do you say?

I'd say it looks like you came to the right place.

Great.

How many jars do you think we're gonna need?

I'm thinking

a lot.

I'm starting to understand

why you appointed me chief of operations.

All right, we'll start with four flavors,

half dozen each.

I will wrestle with the bees.

You wrestle with the labels.

All right, bees. Let's dance.

Casey, any sign of Aaron?

He's at the bank this afternoon.

Oh. We've got some time.

Okay. You've got this.

Yeah.

Sure you got this?

Don't worry, I'ma be just fine.

All right. Yes.

Great. Can I get a jar?

Oh, this jar, excellent.

Hey, listen. We won.

Woo! Hey.

Success.

Much thank the guys. Okay, great.

We might need another jar.

Here we go, ready, and-

You gonna swap again? Yep, yep.

You need garlic, peppers, and cinnamon.

Okay, Casey, you can go get Aaron

and I will go become less of a human honeycomb.

Good idea. All right.

Somehow I knew I'd find you here.

How was the meeting?

How do you think?

That bad, huh?

Yeah.

Well, you'd never guess who was at the cafe today.

Brooklyn Myers.

The TV restauranteur woman?

Yes, sir.

Right here in our little town, man.

I was like, "Wow." You know.

Yeah, it was good.

That means Hannah got the job.

Good for her.

She deserves every bit of success.

She is one of a kind.

She's brilliant, Case.

Big city chef, bright future.

And that's where she belongs, in the spotlight.

Not in the middle of the woods

with a guy who spends his days chasing bees around.

The Honey House is a treasure.

Don't sell yourself short, man.

She believes in what you're doing here.

Thanks.

Come on. Let's go close up shop, yeah?

Sure.

Come on, let's go.

Yeah.

Surprise!

Well, looks like your bees and I are officially

on trusting terms.

Did you harvest honey?

Well, I had a bit of help.

Come on. Don't look so surprised.

I also had a fantastic mentor.

Hannah, I thought you'd be halfway

to New York by now.

Well, that was the original plan.

I actually decided not to take Brooklyn's offer.

This is your dream job.

This is everything you've worked for.

You can't just walk away.

It was my dream job.

Because of you, I realized that the type of food I like

to make is not about polish or show.

It's about

love,

and family,

and honesty.

Just like Whitmore Honey.

That's what makes your honey so special.

I don't know what to say.

I'm so sorry about what happened with Brooklyn.

I- I think that the new line of honey

that we created is exceptional

and I really wanted you to see just

how special it really is.

Listen, I was just afraid a

change would make me lose the past

and you made me see that the opposite's true.

So,

we both agree

that I was meant

to bee with you?

Well, technically,

I- I am the beekeeper.

Oh. I still am.

Pardon the interruption,

but there's a long line of townsfolk outside swarming

for your flavored honey. Right.

Yes. We should...

Let's... We should get on with it-

Oh, we should take a look. Yeah, let's do it.

This.

This is perfect.

Let's just say that Hannah has a way

of bringing the best out of people and honey.

I don't think I can hold 'em off much longer.

I may have asked for a little extra help from the hive

to help with your launch.

Well, it sounds like the Honey House is officially open.

Am I right?

Woo! Yes.

Right. Let's see who wants

some new flavored samples.

Mm-hmm. I'll see you guys in a bit.

Yeah. My kids are already crazy

about Cinna Star.

Did I tell you?

Ben and I decided to start renovating the house this month?

Oh, Ally.

We figured it was time now that my sister plans

to stick around for a while.

Mom would be so happy for you.

Thanks, Frank.

I didn't even tell you the best part yet.

The best part?

What could possibly top this?

I told Brooklyn the inspiration for my menu

was farm-to-table, sweet, rustic charm,

and she offered to invest in a restaurant of my own.

You're serious?

My menu, your honey.

I know this property with a great deal

of unused space, outside of Bee Fest duties of course.

I think the guy who runs that space

would love to have you.

So what do you think of my new restaurant,

the Family Plate, right across from the Honey House?

I think it's perfect, just like you.

You did this.

We did this.

You inspire me, Aaron.

Your story, your family legacy.

The way you love this farm.

Every dish at The Family Plate will carry that same heart.

Thank you

for making life

so much sweeter.

Thank you for giving me something

I didn't even know I needed:

stability, belonging,

your one beautiful heart.

You know, this used to be my favorite place

in the whole world.

Now it's our place, our story.

It's just beginning.

Are we dancing?

Are we doing the bee dance?

Maybe, but I- I mean, I- I don't make the rules here.

All I know is that if I'm dancing with you,

that's the only place I ever wanna be.

Funny, I was just about to say the same thing.

♪ Darling, I'm yours ♪

♪ You are all I see ♪

♪ Darling, I'm yours ♪

♪ You are all I see ♪

♪ Yeah, I know ♪ that you love me ♪

♪ Yeah, I know ♪ that you love me ♪

♪ Yeah, yeah ♪