All language subtitles for Serving.Up.the.Holidays.2021.PROPER.WEBRip.x264-ION10

Okay my Christmas elves,
the filet is up!

That risotto is almost done,
check the consistency,

make sure you
don't forget the basil.

We've got two minutes on
the sea bass for table five.

Make sure someone
follows you with the sauce.

- How's your meal?
- Very good.

Great.

So, we have a slight problem.

The waitress accidentally
sold the flambé to table nine,

and so now we're out.

No big deal, but now the wife
wants something off-menu?

That menu is perfect.

Every course complements
each other perfectly.

We can't do substitutions.

Oh, I know the menu is perfect.

But he's city counsel
and the waitress promised

we could do something special.

Is there any way you
could whip something up?

I could do a tart
with vanilla ganache?

Or a napoleon with
a hazelnut drizzle?

She wants something
a little bit salty.

That won't go with
her entree at all.

Umm...

I know!

I'll do a pistachio crust
with some Himalayan sea salt

on our chocolate covered strawberries...

She'll love it!

It'll just take me
a couple of minutes.

- Thank you.
- You're welcome.

- You got it.
- You got it.

You got it!

And remember, great cooking
isn't A to B,

you gotta find the m-a-g-i-c.

Each dish has to
be extraordinary!

Risotto's up.

Mmm!

You really outdid yourself
on the duck tonight.

Just great reviews
from a bunch of tables.

What?

Ah, well, it's just the amount
of duck that got me thinking.

We've been friends forever.

Which is why I was so excited
to open our place together!

And then when Scarlett's was on

all of the best-of lists
right away--

I know, it was unreal!

Absolutely incredible.

You know but, the new buzz
has died down.

And the line's not around
the block anymore.

Well yeah, I mean I know,
but Christmas

is a couple weeks away.

We'll get our numbers
back up after.

We always have a slump
around the holidays.

It has to do with what we serve.

Which doesn't change.

People love my menu.

But people want simple
around the holidays,

you know, hearty and comforting.

Christmas roasts, candied yams,
snickerdoodles!

Snickerdoodles?

Yeah, meals with spirit
that make people wistful

and romantic about the holidays.

We are losing clientele.

We have to cater to them.

Okay, what do you suggest?

We need a holiday menu
this year.

No.

No! Holiday menus
bring down quality.

Okay, they're too cutesy,
they're too simple.

We're gonna keep our quality
high and we'll bounce back.

I promise.

Well, I'm worried about Stetson.

What? Why?

Stetson loves us.

He lets us do what we want.

That's the best thing about him,
he trusts our judgement.

Well, he's coming by tomorrow
night to check on everything.

Okay, great.

He can't resist
my stuffed dates,

I'll make them for him.

It'll smooth things over
and remind him why

we're a no-brainer investment.

I'll pick up the ingredients
on my way in.

Dates...

No!

- Just the potatoes?
- Yeah.

Quite the Christmas weather
we're having, hey?

Oh umm, hi.

I think you have
the last potatoes...

So in New York City,
there's nothing like it.

Is there any way
we can split those?

You know, I could trade you
for something, or...

I could buy them from you?

I'd even pay a little more.

What?

Scarlett Bridges!

As I live and breathe.

James Gidrey!

It's, uh been awhile...

Yeah, years.

Since Cordon Bleu.

Still as determined and
persistent as ever I see.

First impression
is a little strong.

And you're still taking
nothing seriously.

Pushing your buttons is
very serious business, Scarlett.

Are you still doing that saying?

What was it?

"The magic of cooking
is A plus B,

to the power of three..."

No, it's actually
"Great cooking isn't A to B,

let's find the m-a-g-i-c."

It doesn't matter...

Right, I liked that one.

Listen, I'd really
like to help you out,

but I need these
potatoes for a big dish.

It's fine.

How about you sing
that song for me?

No.

Come on, Professor Saunders
would be so proud...

I hated that song and I
actually didn't need a song

to remind me the
names of spices.

Just sing a little bit for me
and I'll give you the potatoes.

Seriously?

- Here?
- Yeah.

♪ Adobo, aji, aleppo,
anise, basil and bay ♪

♪ Brown sugar is
sweeter than... ♪

You know what?
I am done.

That's enough of that.

Oh, it was great.

And I was just kidding,
you can have the potatoes.

I'm just gonna get them
somewhere else.

Scarlett, I was
just messing around.

Please, take the potatoes.

You don't even
have to pay for them.

They're yours!

Okay, well umm...

lovely to see you, James.

What, no thank you?

You sounded great, by the way!

And I guess I'll pay for
the rest of your groceries.

Sorry about that.

Stetson, hi!

Claire!

- Great to see you.
- You too!

Well, I will have...

Absolutely delicious.

We'll get that ready for you.

Thanks.

He's here.

Stetson is here.

Great!

And he ordered the ribeye
with pomme purée.

Perfect.

And I'll throw that order
of dates in right away.

Scarlett, he doesn't look happy
about the seating.

Relax, okay?

It's gonna be the
best meal of his life.

Oh, my gosh!

And the kid broke
like four glasses, too!

Which is good luck
on opening night!

And every dish was perfect,
and every diner left raving.

I knew my confidence
was well placed.

Which is why it pains me
to give you this bit of news.

I'm seriously considering

selling my stake
in the restaurant.

What?

Why? No, Stetson.

Ladies, you know I love
working with you.

And I believe in you both.

But the numbers
haven't been great lately.

It's just a slower time
for eating out!

The buzz at Scarlett's
has unfortunately faded.

And I'm worried that another
down holiday season

would spell big losses
for the end of the year.

I'm sorry, but it
might not be feasible.

You know, that's not
what we're forecasting.

Nope.

Because umm, well,
Scarlett is working

on a fantastic new holiday menu

that's going to blow everyone
out of the water!

Interesting.

A new holiday menu?

Tell me more!

Uh, yes!

You know, I'm still working out
the details a little bit.

But I can tell you
it's gonna be, umm...

really fresh, seasonal dishes

and the courses are just,
they're gonna be very...

Unique, and...

Uniquely... traditional!

It's gonna put everybody
into the holiday spirit.

Traditional.

If that's the case,
I'll reconsider.

I'm very excited to see
what you've come up with.

I will call Wyatt Bruce
and convince him

to come get the menu reviewed.

See you both later.

Claire!

Are you crazy?

Wyatt ripped us apart
on the last review!

I know, but we have no choice!

If our angel investor leaves,
negative press follows.

And shortly thereafter,
our staff begins fleeing.

We will be shut down completely

before we can
even blink, Scarlett.

Yeah, I know that, but...

But you promised a holiday menu
that doesn't exist.

And dishes that I don't have.

Keep it simple.

It'll be fine.

Wyatt Bruce is one of
the top critics in the world

and he will crush us
unless we have special items!

You're right.

It can't be ordinary.

And it has been a few months

since you put any
new dishes on the menu.

I just haven't been
feeling inspired.

It's not something
you can just force.

Especially in this
short amount of time.

Well, you have to.

For Stetson.

And for Scarlett's,
which needs it badly.

It's late.

Don't you and dad
have a plane to catch?

We do.

But I wanted to drop off
your gift for the holidays.

Your Dad's wrapping up
a few work things

before we hit
the road for Italy.

Aww, thank you.

It's a... it's a new sharpener
for your knife set.

Well, thank you.

So... how's the restaurant?

It's okay.

Everything alright?

Have you and Dad ever
had a restaurant fail?

No. Why?

Even one of the first ones?

You know, before the
big hit with Tucson?

I still don't understand
why you sold that place.

Scarlett?

What's going on?

We had some bad news tonight.

Stetson told us that he
might pull out his investment.

I know, and Claire
wants this holiday menu.

I mean, she's always
wanted a holiday menu.

And you don't?

Well no, I've never
believed in them.

But she, you know
she pitched it to him

and now he thinks it's amazing.

And I have to come up
with this new holiday menu

which I'm not even confident
is going to work.

Scarlett, do you think
that Claire is passionate

about your restaurant?

She wants it to succeed?

Yes. Absolutely.

I'd say you both have
that passion in common.

You're just disagreeing
on the path.

Part of being a
restaurant owner and leader

is trusting your manager.

I know how much
you care about Claire,

and having faith in your partner
is sometimes all there is.

Scarlett, you've always
been such a talented chef.

You always loved creating
new delicious dishes.

We couldn't keep you
from inventing new tastes

and recipes as a kid.

We may not have had
a restaurant fail,

but we've certainly
had to work on recipes.

Ones that didn't work and
we just had to get right.

And we both have
complete confidence

you'll figure that out.

Even if it's not
the plan you imagined.

Sometimes you have to take
the word of someone you trust,

who shares the
same passion as you.

So you can hit
the target deep down

you know you're
both aiming for, right?

Yeah, you're right.

Thanks, Mom.

I should get going.

Okay.

Have a good trip.

Hey.

Hey.

I'm sorry, Claire.

I know you want
what's best for Scarlett's,

just like I do.

And you know, if you feel
that strongly about it

then I trust you.

I'm sorry, too.

Whatever you come up
with is going to be great.

And Wyatt will see the light.

Yeah, he will.

Mmm-hmm.

Thank you, Claire.
You're the best.

And so, on that note...

I've been thinking and
I've come up with an idea.

Okay.

You need inspiration.

"The Seasoning of Christmas."

"For the holiday host
looking for a new spin

on traditional
Christmas dinners."

A cooking class?

It's a little cheesy.

But it'll help, I promise.

I mean, this is for beginners.

It's not for trained chefs.

Come on, just go
for some inspiration.

What have we got to lose?

You need to take
this seriously.

For the sake of
our dream together.

And I am!

I don't think the answer is
peppermint and figgy pudding.

It's going to be fine.

I'm gonna do a riff on
some of my old dishes.

I've made food
that's cheery before,

I'll just tweak those,
and add a little pixie dust.

And besides, I can't just leave.

The restaurant needs me.

We need something new, Scarlett.

And, I've already booked
your ticket.

And you're going to love it.

Just go.

Find your inspiration again.

Take some time off.
We need it.

Fine...

Fine.

Only because I trust you.

Well then it's good to be me.

Whoa...

I'd get the candy cane one.

It was definitely
the most delicious.

Okay, candy cane it is.

So, are you excited to learn
some new recipes?

I can't wait for this course.

Yeah, I'm curious
to see what they have.

Us too.

I'm all thumbs at
cooking unfortunately.

I always joked that
my husband, Ed,

literally had all thumbs.

Most people found
that uncomfortable.

I'm Roselyn, Rosie for short.

Scarlett.

And over there is Ed.

Ed, come here!

This is Ed.

Pleasure to meet you.

Scarlett, nice to meet you too.

He's a monkey...

So where are you both from?

Just outside of the city,
in the 'burbs.

Aww, beautiful.

We love it!

We only arrived here what,
a few hours ago.

How bout you?

Oh, I just got in today.

And I actually got in yesterday.

Wanted to give myself
a chance to look around.

Jackie.

Hi.

- It's beautiful here.
- Mmm-hmm.

The trees, that crisp air

when you know
that snow is coming.

Being up here in nature
it revitalizes you.

It's like a reminder
that you needed a break

when you didn't even
know it, you know?

I really do.

Yeah, I was trying
to put my finger on it

when I was driving up
and that's...

yeah, that's exactly it!

And over there is
Bryce and Gloria!

Hi, I'm Bryce.

I'm Gloria, hi.

Show them, show them.

We're newly engaged!

Oh, that's beautiful!

Congratulations!

I'm Scarlett.

Hi Scarlett, nice to meet you.

Excuse me everyone.

If I could just
have a moment, please.

I'd just like to welcome you
to The Seasoning of Christmas!

A week long getaway
where we'll be exploring

your culinary voices,
learning essential skills,

and broadening cooking prowess
through the magic

of Christmas time's
beautiful food.

Your families will be blown away
this year.

Thank you all for coming.

I'm your host, James Guidry.

Class starts tomorrow.

But part of this course
is about having fun

and getting into the
Christmas time spirit!

So, now we're going to town
where I'm going to introduce you

to the local shops of the area
and deliver Christmas gifts

because it's a nice
neighborly thing to do,

and will buy us all some
wonderful Christmas charity

with the shops we'll be using.

I've got your gifts bagged up
right here and again:

welcome to The Seasoning
of Christmas!

I cannot believe
you're running this.

How about that?

- Merry Christmas.
- Merry Christmas.

When I saw the name
Scarlett Bridges

on the class list,

never did I think
it would be you.

It's me.

What are you doing here?

Oh, umm...

Sorry, Merry Christmas.

I, uh, just hired some
new chefs for my restaurant.

We have to teach them
some holiday menu items,

so my partner and I thought

it would be a good idea
that I brush up.

Honestly, I'm just glad to
hear you're doing so well.

Your restaurant, too.

Oh.

Umm, thank you.

You too.

Yeah, I'm really glad
you're here.

I'm happy you're
taking the class.

Frankly, it's rare
to have another chef

of your caliber here.

So, if you wouldn't mind,

I'd like to have you help me
teach a few of the classes.

It would be a shame
not to put

all that expertise to use.

Sure.

Yeah, why not.

Great.

And this is the Master Kitchen,

where we'll be doing
all of our baking.

Used to feed guests and
private parties at the Villa.

As you can see, the kitchen
can handle any meal,

large or small.

It's a place where pros work,
and now you do too.

I know we all got
to know each other

at the meet and greet
the other night,

but let's go around
and share something

about ourselves and why
you're in this class.

Rosie, how about you go first?

Oh, okay.

As you all know, we've been
married for 28 years this June.

Very happily, and this room,
it's incredible!

Makes me think of
the beautiful places

we went when we were dating.

Yeah.

But we're here because
we used to have Christmas

at our house.

But because we only know
how to cook one thing,

the family asked us
to stop hosting.

So we need some new recipes.

Some new tricks.

We can help with that.

Jackie, how about you?

Well, I love Christmas!

It's the best time to spend
with my family.

Now that my babies
are out of the house,

it's the time of
my happiest memories.

And I know all
the holiday recipes,

but I keep on taking the class
so I can keep sharp.

As we said last night,
we're getting married.

We haven't known
each other that long,

only a few months.

But it's been a bit of
a whirlwind love story.

Yeah, to say the least.

Because it's been
such a whirlwind,

our parents haven't
exactly met yet.

So we're going to
make them a big dinner.

I've been cooking a while,

so I already know
most of this stuff.

But Bryce is just starting out.

New guy.

And so we thought
it would be a fun chance

to learn something great.

Well, we can help
with that, too.

And how about you, Scarlett?

Oh, me.

I am a chef and I
graduated top of my class,

actually, at Cordon Bleu.

And now I own a restaurant.

You weren't always
top of the class.

Yeah, the top.

Really?

Just right there at the top
the whole time, huh?

Yup.

Uh-huh...

I mean there may have
been the odd occasion

where someone else...

might have finished ahead of me.

Super, so you were amongst
the top two in your class.

That's great, I
just wanted to clear

that up for everyone.

And, why are you here?

I'm here because I am a big fan
of Christmas classics.

Just those, you know,
those simple recipes

that are so, so good.

Great.

Scarlett is actually going
to be assisting me

on today's session,
which I'm very excited about.

But first, we're going
to be diving head first

into core concepts.

Food prep and proper technique

are a chef's greatest assets
in the kitchen.

Especially when jumping
into Christmas classics.

So... let's get started.

We have to walk
before we can run.

The mise en place,
or food preparation,

not only saves you time

and keeps you organized
in the long run,

but it also helps you
acquaint yourself

with the ingredients
that will become

part of your masterpiece.

So we'll practice proper
chopping techniques

on these yams.

And the ingredients
in front of us

will later be used to
make our candied yams.

But remember to take your time.

And the more time you put in,

the more proud of
your dish you'll be.

Sliced Christmas Quiche,

but with cranberries,
honey crumbled cheese...

Scarlett?

I just don't seem to
get the hang of this.

Would you mind helping?

Of course not.

Whoa, okay.

First, we're gonna use
this knife, okay?

So you're going to hold it
steady with this hand.

With this one you go front
to back, just rocking it.

You see?

The base will do
most of the work.

Wow.

That's a little advanced.

I think it's better
to stick with

the top to bottom method, Rosie.

It's also more stable, safe.

Rosie can do it.

I mean, that's just such
a basic cooking technique.

It's like what I did
with my training knives

when I was nine.

You can handle it, right Rosie?

Umm...

Yeah, just believe in yourself.

Okay, okay.

You had training knives
when you were nine?

You didn't?

How old were you?

14, it doesn't matter.

Well look at that!

Top to bottom.

Top to bottom.

Ed look, I'm getting it!

Remember guys, it's not a race.

Take it slow and safe.

Scarlett's going to step in
and help demonstrate

on this one.

Thanks, James.

This lesson is all about finding

your artistic flair
in decoration.

Engaging that creativity
is the heart of Christmas,

and frankly everywhere,
in the kitchen.

And there's no better
Christmas recipe

to have up your sleeve
than a good meringue.

So we're going to make
meringue cookie snowmen.

There's an art to
shaping meringue.

Follow the recipe, then form
and add all the ingredients.

Dab some color, add
some chips as buttons.

Just have fun.

Now begin!

Okay!

Are you taking notes?

Umm, yeah, this is all
very useful.

Wow, I didn't think you were
taking this seriously.

I mean snowmen and meringue?

How do you do it?

Well, I can't really
take credit for it.

I remember this.

You're being sarcastic...

What? No!

Really?

What do I do with
those little chips again?

It's more of a
surrealism version.

Snowman, voila!

It can be sticky stuff, Bryce.

Take a knife and you can shape
the edges, if you want.

Around the edges, right.

Good work.

This isn't the recipe, Scarlett.

- What are you doing?
- The recipe's so simple.

I thought we were supposed
to be creative.

The point is it's simple.

The creative is in
shaping the meringue.

Okay well, I think I
probably made it better.

That's fine, but the lesson's
about the art of creativity.

These aren't even snowmen.

There.

Buttons.

Beautiful snowmen.

Oh, he's the James?

The one you always
had the rivalry with?

Yes, can you believe it?

I had no idea!

Jeez, you two
really used to fight.

Oh, he's driving me nuts.

He's still completely
immature and stubborn.

Oh, no.

Yeah, I thought for a minute
maybe he'd grown up, but no.

And you should see some of
the techniques he's teaching.

Anyway, I am trying
to keep an open mind

and I want to make this work.

How are sales?

Oh, uh, well they're holding.

Not improving at all.

But you need to keep
your eyes on the prize.

Blow Stetson and Wyatt away.

Yeah, I know.

Are the classes helping at all?

Not yet.

No sparks of inspiration.

Okay.

I will keep working on it.

We just need a couple entrees
and a dessert.

I will figure this out,
I promise.

Scarlett, you are
the best chef I know.

Just roll up your sleeves.

I know you'll figure it out.

Thanks, Claire.

You're the best.

You are.

Great day, everyone.

You should be proud.

Now we're just gonna
slide your cinnamon rolls

into the oven, have them
for dessert after dinner.

My only assignment
is to come up with

three new gingerbread concepts,
other than men.

Other than that,
have a great night.

Pretty beautiful around here,
isn't it?

Yeah, it is.

What are you looking
for inspiration?

Yeah.

Well just remember,
gingerbread ideas

sometimes do grow on trees...

That's not what I--

Just remember to try and
have fun with it, Scarlett.

That's delicious.

Scarlett!

Do you want your cinnamon roll?

They left them for us...

I'm okay, thanks.

They're delicious.

We did a great job,
if I do say so.

So tell me, what types of meals

does your restaurant
normally serve?

It's like upscale
European cuisine.

That sounds ambitious.

But what I really love
is the food we make here.

I've taken so many courses
of these now.

You just keep taking them?

Oh yes, I love them.

The food, the season.

And now that my house is empty,

my husband passed
a few years ago.

Oh, I'm sorry.

Oh, it's okay.

It was long time ago now
and I'm in a great place.

But the holidays are
when I get to see my family.

It's not always easy to get them

in the same place
at the same time.

We were just about to start
talking about Bryce and Gloria.

And that special connection
they have.

Oooh.

Honestly, it's
been unbelievable.

He's... perfect.

I don't know.

Well are you excited about
the big holiday dinner?

I am, yeah.

I think Bryce was
a little nervous,

just doing something
so big at Christmas.

But he's come around, and
now we're just both excited

to bring our families together,
you know?

That's amazing.

Yeah.

It seems you have a
little connection of your own.

Me?

Well, I've never seen James
so lively teaching.

James?

No. Stop.

No I mean, fine he's gotten
a little more handsome

over the years.

He's still the same irritating, competitive,

frustrating chef he
was back in school, so...

It's not. No.

Okay.

Hi, Mom.

Hey, just checking in.

Thank you, I appreciate it.

So, how's it going?

Umm, good.

Fine, I guess.

Have you had any ideas
for the new menu?

Yeah, I've got some ideas.

A gourmet pumpkin pie with
buttermilk, sweet wafer crust.

Banana bread stuffing
with sausage and sage.

I don't know...

Nothing that feels right.

You know, when I got stuck
I used to think

of the last dish I truly loved,
from anywhere,

and I let that
inspire and guide me.

In fact, that's how I came up
with the holiday

apple turnovers that year, remember?

You asked me to make something

that had never been
made on Christmas,

and I'd just had a great
apple pie the week before.

We decorated it with
frosting and colors.

You loved that.

Yeah, I remember.
I was like five?

That was really, really good.

Well, I just wanted
to see how you're doing.

Thanks, Mom.

Goodnight.

Goodnight.

Listen guys, I got something
really special

planned for later, but first,

I would like to see
your gingerbread designs.

Bryce, you're up.

It's a mouse.

Not a rat, a mouse.

Those are great. Good job.

And a Christmas tree, a pickle
and... Santa's house?

Close, but actually
it's his man cave.

I'm really proud guys.

Very creative.

Scarlett, you're up.

Umm... okay.

Huh, a little intricate
for gingerbread.

Is it a ship in a bottle?

Yeah, that's a ship
in a bottle.

Is that an oven?

It's a confectionery oven.

For baking Christmas treats.

And that's...?

That is a hotel in Switzerland
I went to,

that had literally the best
gingerbread I've ever had.

Right, right.

I don't think those
are gonna work.

What are you talking about?
I think they're great.

Anyway...

You guys all have the recipes
in front of you.

Just really brainstorm
what herbs and spices

you want to use
and then when we're done,

we're going to go outside
and make maple taffy.

Ooh, that'll be fun.

Let's go.

Do you want to go outside
and help me prep?

Sure.

Okay.

Students always love
these maple syrup popsicles.

If the syrup's heated
just right,

the snow should
cool it perfectly.

Then we add popsicle sticks
and presto,

instant taffy treat.

You know, those designs
were way too complex

for gingerbread men.

I mean, who remembers a random
hotel in Switzerland, anyway?

Well, if you'd tasted
the gingerbread

then you would've remember.

Regardless, they're way too
complex to make cookies out of.

I think you have to rethink
your whole concept.

Oh, I think you should rethink
your cookie making skills.

Scarlett, great chefs know
how to take directions.

A good chef gives directions.

That's what I just did.

Thank you.

We're just on a lunch break.

So apparently there's
a shop in town

that sells rare ingredients,
so I'm gonna check it out.

I'm going to try to sneak
into the kitchen later

and do some experimenting.

Mmm, great idea.

Good work, Scarlett.

How's it going there?

Oh, it's okay.

I'm soldiering on without you
in the kitchen,

doing reasonable replicas
of your easy dishes.

You know actually, some guy said
he liked the chicken better.

Don't let him back.

Okay, tell me what you think
about these holiday ideas.

Chocolate eclair with gold
and coffee shavings.

Or like a riff on
French croquembouche.

I don't know.

Okay, well you don't sound
excited about any of those.

Yeah I'm not, really.

Scarlett...

I know, I know!

If I'm not excited, then
Wyatt definitely won't be.

I need to find the m-a-g-i-c.

I need fresh and unique.

I happen to be in the
most Christmassy market

I've ever seen,
so I'm on the hunt.

Well, I love it.
I'll talk to you later.

Okay, bye bye.

Hello?

Hello, Scarlett.

Uh, Mr. Bruce, hi.

It's very nice
to speak with you.

Nice to speak with you, too.

I want to reach out, as
Stetson gave me a call.

But I heard you
were out of town.

I am, yes.

I love to go to new areas
and sort of immerse myself

as inspiration for new dishes.

Always in the laboratory,
I admire that.

And I admire your pallet.

It's very discerning.

So, what's going on?

Aside from my usual
critic duties,

I have actually
been getting into

the business side
of food recently.

Getting a little taste
of your world.

Okay, that sounds great.

You know, I've been following
you since your days

at Cordon Bleu.

And I admit, you know,

I was a little harsh
on you before.

But, you know, Stetson
raves about you

and said you have some
amazing dishes in store

that are going to blow me away
and reinvent the Christmas menu.

Oh, yes we do.

We are, umm, very excited
for you to try them.

Well, I'm looking forward to it.

Looking forward to it, too.

Alright.

Bye.

Thank you so much,
Merry Christmas!

Female customer:
Merry Christmas.

Good morning, may I help you?

I was wondering, do you
have any cookbooks?

Maybe outside the box recipes?

We have regular cookbooks
over there.

They're seasonal.

Umm, what about self help?

Like, thought expansion?

That's called eggnog
this time of year, sweetie.

By the ornaments.

What are you actually
looking for?

Umm, I'm a chef.

I'm looking for inspiration.

Wow, well that's a tall order.

Our cookbooks do have
plenty of festive recipes.

Feel free.

I don't think self help or
thought expansion will help.

No?

The great thing about Christmas,

is that every year you get
to see the entire world

from a new angle.

If you open yourself to it,
it'll change your perspective.

No book works as good as that.

Thanks, I like that.

It's the moment we've
all been waiting for.

We're going to make real dishes!

We're going to get real practice

making some wonderful
Christmas classics.

Beautiful wholesome recipes
your whole family will love.

All leading up to a big surprise
I have for you.

Without further ado...
let's get started.

Exciting stuff going on
over here.

May I?

I mean I love the creativity,

but I think this is
going a little too far.

I don't think so.

I love the dedication, too.

But tradition still has
its place in these meals.

And without embracing
that while being creative,

you're not going to capture what
makes a Christmas meal special.

I'm just saying.

Well, I disagree.

I think I'm going
to blow people away.

Okay. If you think so.

Best of luck.

Thank you.

Looks like things are going
really well over here.

It is.

I'm surprised no one thought
of this sooner!

Yeah they did,
they're called gingerbread men.

Not like this.

You know I'd give you a taste,

but I don't want to blow
your mind just yet.

You're pretty confident.

Why don't we let the class
decide when you're finished?

Done.

Okay.

James and I are having
a little disagreement.

So, I was hoping that you
would help us settle something.

I present to you gingerbread
that you eat with a spoon.

Gingerbread tiramisu.

It's a little bit unique,
but it's delicious.

And I know you're gonna love it.

Congratulations! Shall we?

Scarlett has created something,
a new dish.

A new take on a classic.

But be honest.

Which do you prefer?

Gingerbread cookies,
or the tiramisu?

That's really great.

Yeah, delicious.

But you don't always
have a spoon.

This is great, but cookies
just feel better at Christmas.

The fun part is making all
of the shapes, you know.

I like the cookies...

I surrender.

Want to go for a walk?

Sure.

I'm sorry about today.

It's fine.

You remember the
old ancient saying,

"A cookie should
stay a cookie."

Okay, okay, I get it.

Can I ask you a question?

Sure.

Did you always know
you wanted to be a chef?

Even before Cordon Bleu?

Always.

Yeah, I guess that makes sense.

It suits you.

I never had any doubts, either.

So how come you're not--

- Running my own restaurant?
- Yeah.

I was.

For two years serving high end
food, farm to table

and I poured every ounce
of my heart into it.

And when it failed,
it destroyed me.

And that's how I got
into teaching.

Hmm, sounds like you
gave up on your dream.

No, that's it.

I like this much more.

Maybe you just haven't found
the right situation yet.

Maybe.

I didn't think it
was gonna be for me,

but I had a student tell me
he wanted to become a chef,

because he was inspired
by my class.

And that's when I
fell in love with it.

Yeah.

So, I'm not actually here

to brush up on dishes
to train chefs.

My restaurant's in trouble.

And if I don't come up with
an incredible holiday menu

to impress a critic,
then I might lose it.

You know my parents were
in the restaurant business

my entire life.

And because of that, I never
really had a real Christmas.

They were always in the
kitchen during the holidays.

They would do stuff to try
and make it special.

Like have my favorite pie
in the oven,

or decorate cookies, or
these handmade knit figurines

that we'd hang around.

But we were just always
at the restaurant.

Always.

I guess I kind of feel cheated,

because looking back,
I wish it was different.

Good morning.

Thank you all for coming.

I had something else planned
for the last couple of days.

But I brought you here
this morning to announce

that we're just going to skip
ahead to the final project.

Where you're going to develop
your very own signature dish.

Something special
from the heart

that you can take and show off
as your very own.

Using the skills you've learned

and putting your lessons
to work.

And at the end there's going
to be a final taste test,

where you'll be judged
on what you've done

and how far you've come.

But first, we're going to do
something a little different.

To make Christmas food
really great,

you need to be in
the holiday spirit.

So during your breaks,
I encourage you

to get out and explore
the grounds.

Make snowmen, ride sleighs.

Just make this place
your own winter wonderland.

Now, go have fun!

Mmm, let's go Rosie!

I'm not sure
what's below first gear,

but you're sure in it.

I haven't been on one
of these things in years.

Scarlett, sometimes you
just have to let go.

You can't control every minute.

I'm scared I'm going to fall.

You're certainly not setting
any speed records

at that pace.

Oh yeah?

See you at the bottom, James!

Hey!

Hey, quit
wrecking my snow angel!

You call that
a snow angel?

So what was it about teaching?

You mean what made me stop
wanting to be an executive chef?

Yeah.

About a year after
the restaurant folded,

I took a local job
at a community college.

The students were adrift,
trying to figure things out.

I was having a hard time
getting them to understand

the core concepts we
learned at the Bleu.

Some wanted to goof off,

some thought
they knew everything.

Sound like anyone you know?

Me?

I just decided to
throw out the curriculum.

I told them grades didn't matter

and we were going to
make dishes that they'd had

at restaurants and
never made themselves.

Professional kitchens
are cutthroat.

I don't know, I realized that
I never had the same joy

giving dishes to customers
that I had when I saw

the pride on my students' faces
after they made their own dish.

I'll admit that I
haven't felt this inspired

and creative in a long time.

So you're a
pretty great teacher.

I'm really glad you came.

And I hope you find
whatever you are looking for.

Yeah, me too.

So, how's
the course going?

Great.

I've really been enjoying
the things

we've been doing lately.

Yeah, I can hear it
in your voice.

You sound happier.

Yeah.

And how's it going with James?

Actually, kind of good.

Yeah.

I don't know if you know this,

but he had his own restaurant,
this farm to table place.

And when it went under,
he started teaching

and he worked with this group
of college kids.

Sort of helped focus them
through cooking.

He seems super passionate
about helping people.

I never saw that side
of him before.

And then he has
these outdoor activities

that we've been doing and it's
been really helping to inspire--

Oh my goodness, you like him!

What? No, I don't.

What are you talking about?

Uh, yes you do.

Passionate, helping kids, growth?

Sounds like all the ingredients

to an irresistible
little recipe to me.

Stop, it's not like that.

Okay.

More importantly, I have
a menu idea for Wyatt.

So, I'm thinking my take
on sweet potato soufflé

with a vanilla bean creme.

I think it's going
to be perfect.

Oooh, he's going to love it.

That sounds great.

Yeah, he will.

We just have one more entree
and a dessert to go.

Keep rolling up your sleeves.

If anyone can do it, it's you.

Thanks, Claire.

- Bye.
- Bye.

Hey, what's up?

Hey.

With all the busyness going on,

I fell behind on decorating
the rest of the tree.

What are you talking about?

It's beautiful.

This one's fine, but
that's a little underdressed

for a holiday ball.

I keep telling everyone
that Christmas decorations

in the house create an ambiance
that elevates the food.

It's all part of the
chef's presentation.

It's true.

It's missing something.

I don't know,
something specific to us,

something from the heart.

I was going to head into town
and get some more decorations.

Do you want to come?

Sure.

So, this is one of
the perks of teaching?

What, free time?

Yeah, it was my favorite part
about school.

I used to get in
quite a bit of trouble.

But Bryce and Gloria
did far better

than they ever thought
they could.

And we'll always remember
their experience here.

And who knows, Ed and Rosie
might surprise themselves

and start a cookie shop sparked

by something they learned
in class.

You know, there's a joy in food
and learning how to make it

that I think we forget
about sometimes.

Isn't that part of why you
wanted to be a chef?

Maybe, but I also
learned that I could make

better funnel cake than this.

I don't know about that.

So, what are we
looking for again?

Scarlett, we are looking for
an ornament that speaks to you.

Something special
that reminds you

of why you love
the holiday season.

You know, something that
will put a smile on your face.

You know, that's what
our tree is missing.

Something specific and
personal to the class.

You know?

I do.

Like, something like this...

Oh!

Hello?

Wyatt Bruce: Hey Scar-LETT.

It's Scarlett, umm...

Hi, Mr. Bruce!

Well, now that's done.

You ready to get back
to class and--

I...

Class?

You're taking a class?

No, she's assisting me.

VIP demonstrator.

Had to call in three favors

just to get her to pick up
the phone.

Wow, very nice of you.

Yeah, just trying to give back.

Hey Scarlett, do you have
a second to talk?

I do.

Listen, what I mentioned earlier

about the business
side of things?

Well, I'm opening
my own restaurant.

A high end brasserie,
harkening back to the old world.

It's all very exciting.

Congrats.

Now, we only have a
little while before opening

and quite frankly,
I am stressed.

I can't find the right
head chef.

I have to admit,
you're on my very short list.

And I understand
that you have Scarlett's.

I just think that your talent
would be better suited

for a different type of food.

Is there any chance
you'd be interested?

Wow, I'm flattered.

Thank you so much.

No, Scarlett's is my home.

It's my dream, and I
can't just abandon it.

Hey, you know what?
I understand.

Yeah.

But I'm excited to
impress you next week.

Alright, bye now.

Bye.

Where'd that come from,
anyway?

That m-a-g-i-c?

Stop.

My mom has always had
a tendency

for the straightforward
when designing her recipes.

She starts out with
something simple,

she'll incorporate
something easy.

She'll perfect that,
before she makes it her own.

Don't get me wrong,
she's a great chef.

She's amazing, actually,

but, you know, I wanted
to do my own thing.

So I came up with a saying
to remind myself

to always look for
the extraordinary,

push myself to be
the most creative.

Strain if I had to.

So you could beat your mom?

Yeah.

I mean she cast a
really big shadow.

It was really hard for me
to go out on my own.

She had expectations,
especially from her.

Our relationship's a
little bit complicated.

I wish it was simpler,
to be honest.

Sounds like your mom just
wants what's best for you.

Honestly, you should be grateful
she cares so much.

Because yeah, her love
might be tough.

Is that maybe because
you're tough on her, too?

Yeah, maybe.

Maybe.

Now that's what I call
a perfect tree.

Yeah, even better than before?

Much.

Those are so great.

Yeah, you like them?

I have a very
particular method

for picking out my ornaments
and you followed it.

So, you get to see your
whole family at Christmas?

Oh goodness, yes.

It's my favorite time
of the year.

I know I get over excited,
but I get to learn new tricks

at all of these courses,

and it makes me happy
sharing them with my kids.

I can't even imagine,
you with your recipes

and your family.

Oh, I don't know.

Tell me, what is your strategy
for picking ornaments?

I just look for ones that
make me remember Christmas.

All of the good times.

And all of the bad.

Really?

The bad ones too?

The first Christmas after
my husband passed,

it was just me and the kids.

And Fred had all of these things
that he liked to do.

Rituals, little customs.

Arranging the presents
in weird shapes,

or hiding acorns.

But if you found it,
you got the first pancake.

Okay.

So we were just sitting there.

Looking at the presents,
just stacked normally.

And not knowing how to feel.

So my youngest finds
the acorn that I hid,

looks at it and bursts out laughing.

And then before you know it,
we all are.

You know, in memory of him
and those crazy tricks

that he used to do.

That was good, it was the best.

And it is the most
meaningful Christmas

that my family has ever had.

Even though it didn't start out
so good.

Wow.

So every time I see acorn
decorations, I buy them.

And I think of that.

Because, no matter what,
the really best memories,

they come from the
most unexpected places

and they might mean
more than you know.

You know?

That's beautiful.

Thank you.

Oh hey, mind if I come in?

Sure.

You want a taste?

It's not some weird soufflé,

or like mashed potatoes
in a salt shaker, is it?

Peanut butter shortbread cake.

My family and I used to make
the cookies every year

during the holidays.

It was like a tradition,
so this is my take.

That is the best thing
you've ever made.

Really?

Yeah, and I've tasted
a lot of them.

Yeah, no matter
how busy we were,

we always made sure
that we made them.

I mean they were quick
and nothing fancy

compared to what they made
their guests, but I loved them.

That's your mom's recipe?

Yup, she always added nutmeg.

It was like a... a little touch
that only she would think of.

And I think I was the one that
thought of the peanut butter.

So it was my
grandmother's cookie recipe.

My mom added the nutmeg
and I was the peanut butter.

Sounds like the whole family
had a hand in it.

See, it doesn't always
have to be something unique

or something special.

It's about taking people
back to the things they love.

I was thinking,

you know what you said about
your childhood Christmases.

Feeling like you were cheated

and didn't have a
"real" Christmas.

Yeah?

I think you're
looking at it all wrong.

Those were unique Christmases
and they sounded great.

Oh, I mean...

They might not
have been traditional

under a tree in the
family room, but--

I mean I was working...

Yeah and look what
you got out of it.

That's real family history
in that cake.

It might not have been
straining or the m-a-g-i-c

you were looking for,
but that's real magic.

I know there's no other place
that you'd rather be

than the family business.

Maybe.

The joy of the season was
in those rooms, Scarlett.

There was love in those rooms
and at the end of the day,

that's what holidays are about.

You know, you didn't
always play it safe.

Yeah, maybe.

It's getting late.

We have a long day tomorrow.

I should probably get to bed.

Goodnight.

Goodnight.

I just want to
congratulate you all.

You should be very proud.

In our time here together,
you've grown, you've learned,

you've developed
amazing culinary skills.

You came here to
be true holiday chefs

and I am happy to welcome
you into that league.

I'd let you cook my
Christmas dinner any day.

And I have no doubt
that all of your dishes

will taste incredible,
so thank you all.

And for your help, too.

Raise 'em up! Cheers!

Cheers!

To you guys!

Cheers.

- Up, up, up!
- Thank you.

This uh... reminds me
of the old days.

Being in class.

Yeah, almost.

So how pray tell are
your dishes coming along?

For the restaurant?

I know you've
been working on a few.

They're coming.

I've got both the entrees.

I'm just still
missing a dessert.

Listen, I wanted to thank you.

For what?

For giving me the time
to try and figure it out.

For everything, really.

This whole experience
has been way more

than I ever thought
it was going to be.

Yeah for me, too.

You know, I have to confess.

When we were at Cordon Bleu,
I was always looking

over my shoulder to see
what you were doing.

Really?

I was definitely
paying attention, too.

Probably why I was
a little more...

harsh with you than
I should have been.

Oh, harsh?

Yeah okay, that's
what we'll call that.

I'm sorry, too.

And as far as Scarlett's...

There isn't anything you
can't do.

I've always thought that.

And as far as dessert goes,

you seemed to be on the
right track the other night

with your holiday magic.

Those shortbread cookies
were to die for.

Thank you, I appreciate that.

You know I've always thought
you were a great chef.

Maybe even almost as good as me.

But I'm serious,
you're so talented.

You should get back out there

and show it off
in the real world!

Not just out here
in the mountains.

Thanks.

Hey.

I have a surprise for you.

Okay...

James, this is Wyatt Bruce.

And he's here to judge
the final.

Oh, okay.

Isn't that great?

Yeah, sure.

I made a call and he
very graciously agreed

to come up last minute.

Now he knows he
won't be trying my dish,

because that's for next week
at Scarlett's.

But a critic of his stature

will only bring prestige
to your great class.

Which I've told him a lot about.

Yeah, it's a pleasure.

Scarlett has been raving
about your course.

I'm excited to see
what you have here.

Thank you for coming.
Welcome!

It's going so well.

Yeah...

Don't you think that went great?

Everything just went perfectly,
the meals were awesome.

And you really shined--

That all could've gone terribly
for those students.

Luckily it didn't, but
it so easily could've!

What?

What are you talking about?

It was just a big dog and pony
show for you and Scarlett's.

What, no!

I did that for you!

I wanted him to see you
because you're a great chef

and you're great in the kitchen.

I appreciate that,
but I told you--

The only reason I
invited Wyatt here

is because you deserve
to be back out there.

He's hiring a chef
for his new restaurant.

But I told you,
I don't want that.

And those students
didn't need the extra pressure.

You mean you don't
want the extra pressure!

You couldn't handle criticism
in school

and you still can't, so you
removed yourself from it.

You're playing it safe,
but you can't hide out

in the mountains teaching
beginner classes forever.

You don't get it.

James...

No, you haven't
changed one bit Scarlett.

Hey, James.

Are you okay?

Yeah, I'm fine.

Come on, let's talk.

No, I'm okay, Rosie.

Thanks.

I said, come on.

We're talking.

Okay, I'm coming.

We've got a ten person party
coming in--

Hey.

Oh hey, you're back.

Give us a minute, okay?

You can handle things out front.

She doesn't hear people.

And she's always been like that.

I know that she
was trying to help.

It's crazy, I always liked being
in the kitchen with Scarlett.

Even though she drove me nuts,

I couldn't wait to
go to school every day.

It just... made me feel alive.

And she's right, I could
take more risks.

I mean I love teaching, but...

I do want more.

You know, when Ed and I
first met,

you might find this hard
to believe,

but he was a lot to take in.

Everything he said
either made me laugh,

or got under my skin.

Made me angrier
than I had ever been.

But after we started talking,
really talking,

I started to ask myself
why that was?

Turns out the things
he was saying

were truths I
didn't want to hear.

Best things for me.

It was only years later
he told me

he figured out the same things.

Gloria and I had an argument.

I just think this
Christmas dinner

is putting a lot
of pressure on us.

Gloria thinks that
it's a solution,

so I think I'm
just really nervous

about doing all of this.

No matter what happens
with that dinner...

you're marrying
an incredible woman.

And that's what matters.

That's all that matters,
isn't it?

Yup.

Yeah, he said it wasn't
what he wanted.

I tried to apologize,
but yeah, that was it.

I still remember those calls
from cooking school.

You know you venting about
how crazy James made you.

And I remember thinking that you
two were pushing each other,

always looking over
each other's shoulders,

driving yourselves to be better.

Yeah.

And isn't that
what it's all about?

Now even if neither
of you can see it.

And... James was right
about something.

What was that?

Your drive and competition
makes you great.

And you think Christmas menus
bring down restaurants.

And you need to be the best.

But that shuts people
out of your life,

it puts these blinders on
for the love they show you.

You've been a part
of the family business,

ever since you put peanut butter
in those cookies.

And I'm sure that's
not the last time

your mother thought that
she'd be cooking with you.

You know, the memories
of sprinkle fights

and baking pies in kitchens.

Those are wonderful
Christmas stories.

You know James is
right about that, too.

And I was wrong, earlier.

Instead of searching for
something extraordinary,

I wish you'd put a
different ingredient

into the recipes that you love.

And welcome the people
in who want to share

Christmas memories with you.

That's the only Christmas wish
that I have for you, Scarlett.

Regardless of Scarlett's.

Thanks, Claire.

And if you don't believe me,

I, I brought some backup along

who might be able
to convince you.

She cut her trip short for you.

Hi.

Mom!

I didn't know you were
coming back so early.

Well, Italy's overrated anyway.

And there was only one seat left
on the flight,

so I took it.

Were you going to ask me to
work alongside you at Tucson?

I had hoped you'd take it over
from us, eventually.

And then when I just left and
started this, you sold it?

Yeah.

I'm sorry.

I can't believe I didn't see it.

I was just so stubborn

and determined to get out
on my own.

I just didn't realize it.

No, it's alright.
I didn't ask.

I meant to.

By then, you were off.

And we were proud of you.

I was just a little sad
that maybe you didn't want to.

And then I didn't know
what to say.

I'm sorry too.

No, it's alright.

And you're a tough act
to follow.

Oh...

You are! You're such
a great chef.

And I think, I think I've
been a little competitive

with you, which is a problem.

You know, growing up,
I always thought that

whatever restaurant you guys
had at the time

was more important than me
during the holidays.

And I know that's
obviously not true.

And you just, you know,
you just wanted

to share what you loved with me.

Yes. That's right, sweetheart.

With a little help from
some people that I care about,

I realized that even though
I haven't been there lately,

I've always been a part
of the family business.

And it makes me happier
than I ever knew, so...

Thank you.

We'd love to spend
Christmas together.

After your big
presentation here.

- Away from a kitchen.
- Yes, please.

Anywhere you'd like.

I would love that!

Hey.

It's make or break time.

Absolutely.

They're going to be here
in a few hours,

so we have until then
to figure out a dessert

to end this meal.

Well, I'm here to help,
whatever I can do.

As long as that's alright.

Hey Mom, do you remember
those little gingerbread horses

that we made when I was a kid?

The ones with the
interesting texture?

Of course.

Why don't we just
make those today?

I mean we already have dishes
that are really complex

and interesting.

You know, maybe ending with
something simple would be sweet.

And we can use your
gingerbread recipe,

because it's the best.

- I love that.
- You do?

Absolutely, but that's
not just my recipe.

You're the one who made me
add the oatmeal and the glaze

when you were nine.

Don't you remember?

I don't.

But I'm happy I do now.

Scarlett and Joanne,
Stetson and Wyatt.

Good evening, everyon.

Hello again.

Merry Christmas.

Nice to see you both.

- If you're ready...
- I brought my appetite.

Shall we?

Why are they in the kitchen?

They insisted!

- We got this.
- Okay.

I must say, I wasn't
exactly sure

of the meal I'd have today, but...

I'm happy to admit,
it's all that I hoped for!

Wonderful, imaginative, heartfelt.

Christmas magic,
in all its sense.

I absolutely loved it!

Kudos to you, Scarlett.

Not only is this some
of your best work,

but it's just what I wanted
for this time of year.

And I have a feeling
that your guests

are going to crave it, too.

Way to go.

That's all I needed to hear.

I'm very happy to say
that not only will I stay on,

but I'd be thrilled
to extend as well.

What? I...

As long as we continue to
have Christmases like this.

- Thank you.
- Thank you so much!

Oh, what a relief!

Raise a glass, ladies!

Thank you.

It's James. He's outside.

Well go.

- Go!
- Go.

- Go? Do I look okay?
- Go!

Okay!

I cannot believe you're here.

I couldn't miss
your most important day.

I bet it went great,
you killed it,

and your partner loved
your 12 layer holiday soufflé.

He did.

But I also made some dishes
I think you would have loved.

I bet.

So... I'm sorry.

I didn't mean what I said

and I'm sorry that I said
you hadn't changed,

because that's not true.

And I know you were
just trying to help me, but...

I just wasn't ready
to hear it then.

Actually, there's
a lot of things

that I haven't been ready
to hear until now.

I'm sorry, too.

You know, I shouldn't have
overstepped and called Wyatt.

No, I'm glad you did.

I mean I love teaching, but...

there's a lot more
that I want to do.

You're right, I need
to take more chances.

You know, you've always
pushed me to be better.

You have, and...

I was wrong about the holidays

and about a lot of things,
but especially about you.

This is the best holiday season
I've ever had.

And I'm tired of playing it safe
with my feelings, too.

I want to spend every
Christmas like this.

With you.

We are booked through
to the end of the month!

Yes!

Nice work!

Is the class list up yet?

You'll be teaching
three classes next year

at the Seasoning of Christmas.

Perfect.

Here it is!

Wow...

That looks fantastic!

Thank you.

Now that is the
Christmas m-a-g-i-c.