All language subtitles for A.Pinch.of.Portugal.2023.1080p.WEB.h264-EDITH-eng

I think
it really bears repeating

the secret of great food
is never questioning

just how great
you can make it.

Isn't that right, Anna?

Yes, Chef.

So...

come...

sit with me,

and enjoy
the taste of Sayulita.

I love
that you're two seasons in

A season and a half, Hope.

And you're still
taking pictures.

I'm like...

the extra
who finally got a line

and is really grateful,
and a little bit incredulous.

Please, you earned your spot,
and clearly, Dean likes you enough
to keep you on.

Okay, don't jinx me.
Millie was here for three seasons
and he fired her for...

adding more salt.

Well, just keep doing what
you're doing. You'll be fine.

Speaking of which,

I pulled some of
Dean's favorite recipes
from Portugal, and...

little somethin' extra.

Ooh. Lavender rack of lamb?

It's their most appreciated meat.

Sounds delicious, but you know
how he likes his own creations.

- Don't be a Millie.
- Oh, I wouldn't dare.

Good. Okay, so I just
finished this beauty.

Let me guess, two weeks
broken down by the hour?

- Half-hour.
- Oh, well, let's cross our fingers that

Don't even say it.

Desculpe-me

onde estao os banheiros?

I'm pretty sure you know where
the bathrooms are now, Russ.

Okay, well, that confirms it.
My pronunciation is amazing.

Mais ou menos.

That's Portuguese
for "I agree", right?

Sure.

Where's Dean?
Shouldn't we be heading
to the airport soon?

Uh, the vans will be here
in an hour.

Um... he's gonna meet us there.

Where? The airport?

Portugal.

- Why?
- Okay.

His contract negotiations
are just taking a little longer
than expected.

Stop. You know
how these things go with him.

Ahem.

- So I've heard.
- Not from me.

We're about to start
shooting our seventh season.

Dean is just...
throwing his weight around,
playing hardball,

seeing how much he can
squeeze out of the network

before he signs
on the dotted line.

Are they squeezable?

Not for you and me.

The deal will be sewn up
by the time we land.

We will get there.
We always do. Right?

I'll load up the camera.

Did you connect with
the farmer's market guy I found?

Lucas is
expecting your call.

Uh, yes,
we're playing phone tag.

Then you're "it".

Try again.
We need vegetables,
not variables.

Ola.

Ola. Hi, Lucas.

Oh. May I speak
to Lucas, please?

Hi. Are you talking to me?

- Sim.
- Oh.

Is this Dean's assistant?

Prep cook,
but, yes, I'm Anna.

Oh, hi, Anna.

We are excited
to welcome you to Lisbon.

Oh, thank you.

I just had a few recipes
I wanted to go over

and make sure you had
all the ingredients.

I'm sorry,
is this a bad time?

Apologize. Friday mornings
are always... what's the word?

Manic.

Rest assured,
you will be well taken care of.

Just email me
the list of ingredients,

and I'll meet you here,
whenever is best.

All right

Hello?

I'm assuming you know her?

Hi, Mom.

Give me a smile.
Oh.

Oh...

You know,
I love seeing you, Mom,

but you don't have to come
all the way down here
every time I leave.

Are you kidding me?
I love it.

It only took me,
like, two hours.

Besides, all our friends love
all the behind-the-scene pics.

So... where's Russ?

Working. Why?

Oh, just always nice
to see him.

Besides, your dad still thinks
that maybe you two might...

I already tried that door, Mom.
It's closed.

- We're just friends.
- Okay.

Okay. But we're glad
that you'll be together

'cause Lisbon is a bit far
for our liking...

- but exciting.
- Yes, very.

I wish you guys could come.

It's gonna be a smidge
more glamorous than this.

Mm, don't worry about us.

I just wanted to see your face.

Your dad did, too,

but the city is paying him double-time
to get Main Street's power back up.

He sends you love.

What'd you do?

Mm, nothing.
It's just a little travel kit.

Type-E adapters...
converters.

I also put
a little melatonin in there,

and a jar of peanut butter,
in case you need it for a recipe
or feel a bit homesick.

I hear it's hard to find
over there.

That's very considerate.
Thank you.

Of course, sweetheart.
We just want you to be prepared
for any situation.

It's not like the diner.

It's Hollywood.

It's not exactly Hollywood,
but I know what you mean,

and I'm going
to keep my head down

and stay clear of the drama.

Especially since that boss
of yours sounds like a bit of a...

Mom.

Well, what I mean is...

good luck, honey, mm?

And call us, if you need
anything, all right?

- Okay.
- Have the best time.

I will.
I will, I promise.

I can't believe
we're working here.

This is stunning.

It's Dean.
What did you expect?

- Hope.
- Yeah?

Can you share
the WiFi password with me?

Oh, man, I'm starving.
You reckon they're serving lunch yet?

How come you didn't eat on the plane?
The chicken wasn't that bad.

Oh, I couldn't.
The olives were touching it.

You're joking, right?

- Olives are evil.
- Oh, come on.

Uh, let me guess
Dean's already here

and the villa's complimentary
gift basket is too small?

No.
Yeah. What?

No. It's It's fine.
Nothing to worry about.

- That doesn't sound good.
- No, it doesn't.

Oh. I told Lucas
I'd meet him by noon.

Yeah, no worries. Go for it.
I'll, um, I'll make sure
you get a good room.

Oh, uh, sorry, I

My Portuguese is only...

Ah, okay.
This is not an entrance.

Says "delivery only".
Are you delivering something?

Oh, no, I'm
I'm meeting someone.

The manager?
Whatever you call the person

that runs the market
in Portuguese.

- Lucas.
- Yes. Yes, Lucas.

So you must be Anna?

- Yes.
- Very nice to meet you.

- Hi.
- Oh, hi.

Where's all of your crew?

Oh, they're back at the villa,
settling in.

I thought
you'd be filming this.

No, no. Our show is
about fine dining,

so we don't leave the kitchen
unless the chef makes an exception.

Our guests come to us.

Okay, but the market

is the heart
of Portuguese cooking.

Yes, I agree. I agree,
which is why I'm here,

to get the freshest produce
possible.

Well, the market
is the best in Portugal,

but it's only a sample
of our exquisite cuisine.

All right.
I would love to see inside.

Sure. Let your tour begin.

You need help?

* Eu já tenho o que fazer *

* Quarta-feira *

* Recomeço a correr *

* Quinta-feira *

* Desta vez é que vai ser *

* Sexta-feira *

* É pena, sexta não dá *

* Sábado à noite há cachupa *

* E domingo, pois, lá está *

* A família toda junta *

* Feijoada
Deus me acuda *

* Vou correr, vou... *

* Na segunda... *

Say "cheese".

Cheese.

*...Vão ver *

They are super-fresh.

Mm-hmm.

Obrigado, sr João.

So?

Exceptional.

Exceptional
and very reasonable.

I told you

we are a paradise
for oyster lovers.

Too bad Dean isn't here.

I find the market can...
inspire chefs, you know?

Yes. Yes.

Chef prefers that the cooking
be more scripted

and the conversation
more spontaneous...

not the other way around.

But he does

use the best
locally-sourced ingredients

the freshest.

And so he sends
his prep cook?

Yeah. But I love this part

seeing all the colors
and smelling the aromas.

Well, we work closely
with our top farmers

to secure the best
of everything.

Do you want to taste
some bread, maybe?

- Do I?
- This one is our typical

Carcaça.

- Carcaça.
- Yeah.

I love it here already.

Nice.

Very good.

But phone cameras are just as

Oh. Hi.

Hey, you're back.

Yes, after a very fruitful tour
from Senhor Lucas,

who seems to know where
to find the best of everything.

Everything? That's a...
that's a bold statement.

Yeah.

Portuguese is a romance language,
so "bold" translates to "beautiful".

Oh, you're back.

Great. Here you go.
Change of plans.

Uh... Dean is back?

Not yet.

- Do we know when?
- Couple of days, at least,

so, for now,
we're going to stay on schedule.

- How?
- Wait for it.

We've got you.

Me?

Mm-hmm.

Well, I'm
well, I'm not a host, so...

Oh, I know that.

This is just
a temporary workaround.

You'll still do
all your prep work,

make sure you got everything
ready to go for the episode.

And then?

Then we're just going
to shoot all the B-roll

all the extra side packages
and interviews with you
instead of Dean.

Don't worry,
when he gets back,

we'll just splice him in
and it won't all be you.

How does that part work?

I don't know yet,
but it has to.

Okay.

Okay, so basically,
I'll do both jobs,

but really, I'm
I'm covering for Dean?

Temporarily.

If I can't?

Uh, they shut us down,
we fly back home,
and no one gets paid.

No pressure.

Oh, sorry, I got to, uh, take this.
Will you come with me?

Uh, wait.
How can his voicemail be full?

I need a large glass to fill.

Super Bock or Sagres?
What's your choice?

Uh... Super Bock
the unofficial beer of Portugal.

You realize
this is a terrible idea, right?

What, drinking beer?

No.

Me covering for Dean,
even if it is just temporary.

Why? You do
most of the work anyway.

Yeah, the prep work,
not the filming and interviewing.

People want Dean.

That's a generous statement.

On TV.
You know what I mean.

He's the... personality.

You got a great personality.

What? You do.

And it's not like it's the first time
you put yourself out there.

Okay.

If you're referring to me trying to
kiss you after the wrap party

"A", that was a long time ago...

Well, a year-ish.

And "B," I thought
you were being very flirty.

Oh, I was.
I'm Australian.

Right. I got that now.

"C"...
you turned me down.

Uh, no
cherished our friendship.

And now look at us
best mates.

Best mates,

but I think you could have
found a better example.

Actually, I was talking about
the day Millie got fired.

Oh, right.

That.

Yeah, "that".

You said you started
as a waitress in high school,

but by the time
we got to the restaurant,

you were head chef.

"Chef" is a stretch
for a family-owned diner.

Okay, but it caught the attention
of a two-star Michelin chef,

who thought it would be
fun to shoot there.

You could've
just filled in for the episode,

but when Dean asked
if you wanted the job,

you took it.

- This is different.
- No, it's not.

The show needs you,
just like it did then.

Won't he be mad?

He fired Millie for adjusting
one of his recipes,

and she went to the Culinary
Institute of America.

What's he gonna do
to a short-order cook

who comes in
and takes over his entire show?

Don't sell yourself short.

Besides, the network is asking you,
so it's not like you got a choice.

Remember, this is temporary.
Someone will cave soon.

So, right now, we just need to
stay afloat until Dean gets here.

It's the best shot we got.

Just don't screw it up.

Thanks, mate.
I feel so much more relaxed now.

- I'm kidding.
- Yeah, well, don't worry.

I will, uh, I'll let you know
how it goes.

Good news.

Our guest is still coming.
He just confirmed.

So, we should all turn in
and get some rest

because, tomorrow...
you're Dean.

Temporarily.

You ready for that...
Anna "Dean" Wells?

- Yeah, no.
That sounds like sausage.
- Yeah, maybe just "Anna".

Okay, "Just Anna".
You ready?

Here we go.

Come...

sit with me
and enjoy...

the taste of Portugal.

Come...
Come, sit with me

Come, sit with me...

What?

Why are you
looking at me like that?

I don't think you need
any more caffeine.

Oh...
it's only my third espresso.

Your tapping
is stressing me out.

Sorry.

I'm just a little nervous.

Really?

Yeah. You would be, too,
if you were me.

Or maybe not...
but how?

'Cause.

"'Cause".
Not helpful, Brooklyn.

'Cause
I know you guys need me.

So... yeah, that.

Yeah.

- Thanks.
- Mm-hmm.

Maybe two was enough.

Okay, "Just Anna",
we're ready for you.

That better not stick.

I don't know...
it's catchy.

Okay. This is all
just usual prep and setup.

Only difference you'll be interviewing
our guest too, now, not Dean,

because this is plan "C"
or "F" or whatever plan it is
we're on now.

- You good? Okay.
- So...

So, Duarte's restaurant here
is one of Dean's favorites?

- Mm-hmm.
- But he's not a chef.

No, he's just someone he's known
for years and he'd be a great guest.

So, just follow the bullet points
we gave you.

Dean's guests are like him
love to talk about themselves.

So, that should give you
plenty of time to prep,

And remember, it's just
all about the banter. Okay?

- All right.
- Have fun.

- Totally.
- Just don't go out of frame.

You can't exit
to retrieve ingredients now.

Remember to always smile.
The camera is never not on you.

Maintain control
of the conversations.

You are the one
leading the discussion. Okay?

Anything else?

Yeah, could we get
a little touch-up in here?

- Oh, again?
- Just for those close-ups.

- Uh, how close are we talking?
- Don't worry, I got you.

Let's talk about
those angles that we want.

Uh, my angles
or the kitchen's?

They were talking about mine,
weren't they?

Okay.

For me,
it starts at the market.

Yes, there are recipes,

but once you get there
and you see and taste everything

what's in season
it changes things.

Don't you think?

No, not for me.

I leave it up to my chefs.

Of, uh... Ray-Tasco?

- Re'Tasco.
- "Re'Tasco".

- Yes.
- Right.

It might be
my fourth restaurant,

but it has something
my others don't.

Youth.

My executive chef

received his first
Michelin star at 25.

Dean introduced us.

Have you met him?

- Dean?
- No.

My chef.

Um...

Oh, um... no.

Dean, um,
Dean doesn't usually, um...

You know,
I think that, um...

that is a perfect tomato.

Has a lot of meat...

not a lot of seeds,
and it's, uh...

Definitely not sweet enough.

Would you like to put on an apron
and help me plate the microgreens?

Or not.

That's fine.
Whatever you're...

comfortable with.

So, you just opened
your fourth restaurant?

Wow.

That must be really nice.

The last review
calls it "ambitious".

Nice.

Yes, and...

"deliberately playful".

Wow.

Wow, that's really, um...

"Nice"?

Okay.

Okay, yeah, we got it.
Um...

you're good.

Uh, let's, um, let's
let's take a break.

Let me know
when Dean is here.

I will. Thank you.

I don't know what that was,
but that was not good.

It's... Don't worry, it's fine.
We'll get it. Okay?

- Yeah.
- Okay.

Stop that. It's day one.
You did... well.

Just...

tomorrow, try to own it
a little more and...

maybe less tomato talk.

Really?

Russ, let's go.

Got to go get those exteriors
before we lose the light.

You okay?

Totally, yeah.
Go.

You sure?

Yes, please.
Please go.

Wow.

You know what this reminds me of?
High school.

I'm having a hard time
finding that connection.

You were so afraid
to try out for dance team,

worried that you'd fail
every time, and you never did.

I got lucky.

No.
You worked hard.

This is a whole
different ball game.

You have to know your stuff,
entertain people.

I feel like
I was putting people to sleep.

Try not to put
too much pressure on yourself,

and you can always come home.

Dad was saying
that the county's hiring,

not till the end of the month,
but it's always an option,

and a lot more reliable.

Thanks, Mom, but...

I'm sure you're right.

Probably went better
than I thought. I just...

just needed to vent,
that's all.

Of course, sweetheart,

but just know
that we're always here,
if you need us.

Thanks, Mom. Love you.

Love you, too.

Got a message? Leave it.

Sorry. The voicemail box
you're trying to reach

is currently
unable to accept messages.

Okay, take that one.
I don't need the lenses
in that case.

You can take that and this one.
Thank you.

This can go, too.
Thank you. I'll be in touch.

Please, tell me that's not
the last we'll see of them?

Well...

for a little while, maybe.

Some of the other guests
we had lined up won't commit
unless Dean's here.

So, it's just gonna be a skeleton crew
for a couple of days

running around in Portugal,
filming all the sights, getting B-roll,

and no Dean, so he can't
stop the shenanigans.

Um, yeah. So, oh,
and speaking of that

I'm taking everyone out tonight.
First round is on Russ.

I'm gonna skip it, if you don't mind.
I'm feeling a little tired.

Of course not.

Well, rest up.

Come...
sit with me and enjoy.

Is never questioning
just how great you can make it.

Isn't that right, Anna?

Yes, Chef.

So...

come...

sit with me

Splice it or replace it?

Splice, replace, it doesn't matter,
it's not gonna work.

The network saw the footage
and they're nervous.

- Like, pull-the-trigger nervous?
- Mm-hmm.

Hope, I think
I have an idea.

I'm not Dean. He can just
sit in a room, sip wine,

cook a little, chat a lot,
and everyone loves it.

But it's not me, and
I'm not gonna pretend that it is,

So, we need to get
out of the kitchen.

Lucas. Hi.

Bom dia.
Uh, yes, bom dia.

- Hi. Welcome.
- Hey, mate.

Thanks for letting us come
on such short notice.

Spontaneity is a necessary
ingredient for creativity.

Yes, exactly. Which is why,
instead of shooting the sights,

we thought we would come
show where the food comes from.

Yeah, sure.
Let your tour begin.

My market is the best
in Portugal. It is.

Oh? It is?
I want to see it.

You will see.
I'm excited for today.

So, this is a traditional
Portuguese market,

where we're going
to be gathering

all the ingredients
that we need for our meals.

We have the fruits,
the vegetables,

and most importantly,

we're going to get
the Portuguese spices

that we need to make
the traditional dishes.

So, come with me
while we find them.

I'm in tomato heaven right now.

We have about seven or eight
different varieties of tomatoes,

and I'm a big fan, but these are
very interesting to me

because I don't
see these a lot.

What's
What's the name of these?

It's tomato azul.

"Tomato azul".
Aren't these beautiful?

I'm wondering if the flesh
is the same color inside,

but only one way to find out
we're gonna have to cut her open.

I'm taking lots of these
with me today.

We have the freshest,
most stunning eggs

from this beautiful
couple's farm.

Eggs are the foundation
for so many dishes

that we'll be making this week,
so you always want to make sure

you are fully
stocked up on eggs.

And something else
that I heard this morning

is his shirt says,
"I sell boneless chicken",

which I think is hysterical.
But anyway, let's...

let's keep moving.

What you're gonna eat
is actually the bottom portion
of the leaves

the whiteness
is the ripeness.

And this is the famous
Pastel de Nata

the culinary trademark
of Portugal.

Food and tradition
all in one.

We're gonna have to try
to make these while we're here.

Portugal is an endless wonder

if you know where to look.

Okay. Uh, I think we got it.

Oh, we oh.

You guys are very, very
natural together. Great.

Oh, it's so much easier
out in the world, isn't it?

And you make it easy.

And you, with that "endless wonder"
to bring it home.

That was perfect, right?

Okay, well, either way,
it's working, so keep it up.

- Yeah.
- Thank you.

Just let me know

if you want to taste anything else
or interview anyone else.

Oh, thank you.

I think we're good for today,
but for tomorrow?

Where are we getting
the freshest fish?

Not here.

I thought they had
the best of everything here.

For cooking at home, yes, but
if it were for my restaurant or show,

there's only one place I'd get
the freshest of fish from.

Pineapple is my favorite.
The taste of Portugal is in every sip.

- Who'd like to try it? You?
- Yes, please.

You? Okay.

- In my opinion, the best.
- Thanks.

- Thank you.
- You're welcome.

Mm. It's good.

- Obrigada.
- You're welcome.

If you don't want yours, I'll have it.
- Okay.

Thank you.

And, uh, just let me know

when you're ready to discuss
the important fishes,

and I will introduce you
to the fishmonger.

Sounds like a plan.

Okay.

"Important fishes"?

Oh, don't worry.
It's lost on me, too.

Uh, yeah, I think it means
he's trying to impress you.

Really?

Come on.
I saw that look he gave you.

There was a look?

Well, how would you feel
if there was?

Honestly...

I'm too freaked out right now
to think about it.

How many more two-day delays
do you think they'll give us?

Well, it depends on how long
Dean wants to faff and how good
today turns out.

So, uh, it's kind of on you.

- You got this, right?
- Mm-hmm.

What?

Super-fresh is always best...
right?

Right.

Right.

Where are you going?

- Lucas?
- Yes?

Quickly

Do you happen to know anyone
with a boat with a kitchen on it

that we could use,
maybe tomorrow?

Tomorrow?

You want to
you want to cook on a boat?

Just until Dean gets back.

Doesn't get
much fresher than that.

Have you
have you run it past Hope?

Ah, not yet.
I just, I wanted to see
if it was even possible first.

Yeah, it is tight.

But creatively spontaneous?

For you...
I'll find one.

Great.
Thank you.

Thanks.

Awesome.

- Can I ask you something?
- Always.

What'd you think
of today's footage?

Well, for someone
who loves cooking,

you're really trying to avoid
that kitchen, aren't you?

I'm trying to avoid all of us
being out of a job, honestly.

- Touche.
- Better?

Do you really need to ask?

Sure do.
Just did.

You're captivating.

- Stop it.
- No, I'm serious.

I feel like you are more "you"
than you've ever been.

That's high praise
coming from you.

I just hope the network
approves of the changes.

I think they'll approve anything
that buys us time and looks good.

Even the boat?

Do we even know
if we have one yet?

Lucas seems confident.

You can say that again.

- And he's very helpful.
- Mm-hmm.

Oh...
we are so doing this.

Doing what, dancing?

Yes. It would be rude not to.

It's part of the experience.

Yeah, I'm
I'm really not a great dancer.

Oh, you're Australian.

They love everything
Australians do here.

Oh, yeah?
Including this beauty?

Maybe not that one.

Wow.
Where'd you learn that move?

YouTube.

I, um...

I almost did this documentary
on Latin dancing.

You did? When?
How come I didn't know about that?

Well, it was right before I did this
much-needed paying gig.

Would've been fun.

Might have learned
a move or two, but...

I wouldn't have met you,
or be here doing this.

So...

Sorry.

Lucas.

Could be about the boat.

Okay. Well, uh, tell
your boyfriend I said hi.

What are you, five?

Ola. We were just
talking about you.

Hey.

Não, não.

No more.

Surely, we can get maybe,
like, two or three more?

No?

Hope, I can just shoot it
documentary style. There's plenty
of natural light.

And I could stay behind.
You're welcome.

Thank you, Brooklyn.
Your sacrifice is noted.

Okay, well, then I guess
it's just me, Anna,

and Russ and Tiago,
of course.

The rest of you
can watch from here.

I'm guessing we're going
to want to come in and reset.

So, just keep watching
and be ready.

We go now.

Oh. Okay.
We go now. Great.

Um, okay, um...
Okay, let's get these supplies
on the boat. Thank you.

Anna... you ready for this?

Yes. Let's cook some fish.

Have fun out there.

So, once you get
the garlic and onions

all into a nice saute,
those flavors sizzling in the pan...

Ooh, it's not every day
you get to cook on a boat.

Fun fact, it's actually
my first time on a boat, so...

Let's add some more olive oil
and then the fillet.

Thank you.

As fresh as can be.

You okay?

Uh...

I just need a minute.

She doesn't look good,
but they're not coming in.

Sea bass is a bit of
a chef's secret.

It's dainty and delicious,

and if you don't want to deal
with all the skin and the bones,

your butcher
can do that for you.

But I am here to show you
that it's nothing to be scared of.

Whoo. At least
in the kitchen on land.

Whoo...

Uh-oh.

Hey. You okay?

Do we have any, uh

have any ginger ale on board?

Here. Okay?

- It's okay.
- Okay. - You're doing so good.

The trick is to lift the bones
out of the fish

in one smooth and easy motion

so that you don't disturb
the presentation.

Not bad.
Not bad.

A little more sauce and...

this turned out perfectly.

A very Portuguese lunch.
Bon appetit.

Let's cut.
Cut.

Whoo.

Well done.

Hey. I couldn't find any more
ginger ale, but they should help.

Oh. Thank you.
I'm already feeling a bit better.

Oh, good.

So, that was mortifying.

No, no, I... I kind of liked it.

Oh. You liked watching me
get motion sickness?

I liked watching you
handle it like a boss.

Just, you know,
getting out of your head
and doing it.

It was real cooking.
It was fun.

I don't know if "fun"
is the word that I would use.

Okay, not fun,
but entertaining.

It was certainly that, and
very beautifully shot, I'm sure.

Maybe, maybe.
Thank you.

Yeah, there was nowhere to hide.
It was... it was intimidating.

That is why it was so good.
It was just you being you, and...

you are pretty awesome.

Same.

Thanks.

I was kind of worried
about you for a second, though.

Oh? Me too.

Hey.

Oh. What are you doing here?

I thought you were
stuck at the market all day.

And I was, but I had to check in
and see how it went.

- Oh
- With the boats.

Oh, yeah.

Yeah, smooth sailing.

It was that.
It was very good,

which is why we need to get back
and put together the dailies

so the execs have something
to wake up to.

- Well, I'm ready. Are you?
- Uh, yeah.

Oh, too bad. I was hoping
we could go to dinner

to toast your success
and talk about other locations.

Well, "success" is a little premature,
but that's very sweet.

It never hurts to have some
backup locations lined up.

Hmm?

Uh, I'd feel bad bailing.

No, you should go. Enjoy.

No, there's nothing left
for you to do here, so...

Okay, well,
if you guys are sure.

Go. Have fun.

- Great.
- Yeah, we'll see you back there.

Okay. Are you ready
for the best food in Portugal?

I would expect nothing less
at this point.

Except maybe no more fish.

Okay.

Is it me, or do I detect
a little love in Lisbon?

Okay, I know you want it to be
a surprise, but I am starving.

Can you at least tell me
if we're close?

Almost there. Promise.

Okay. First thing that comes to mind
when you think of Portugal.

Port.

- Specifically?
- Tawny, aged 20 years.

- My favorite. Yeah.
- And fish. Lots of fish.

- True, but not Ronaldo?
- Who?

- The football player.
- Not for the Bears.

I'm clearly
more into food than sports.

Okay, then you're in for a treat.
After you.

I thought you would enjoy
a truffle tasting.

Who told you
the way straight to my heart?

Oh, my goodness,
that's good.

That's incredible.

What an intoxicating whiff.

One that I'm guessing
will stay with you.

Ever been to Alba, Italy,
for the white truffle?

No, I actually haven't traveled
much outside of the show.

- Okay, so Portugal is a first?
- Yes.

But you seem to know
some Portuguese.

My dad is Brazilian,
but he didn't teach me.

I can understand a little.

Okay, makes sense.

So, where did you study
the culinary arts?

Wait, let me guess.

Uh... Auguste Escoffier?

No? Kendall?

CIA?

Lou's in Chicago.

"Lou's in Chicago".

Is that a small school?

Yeah, tiny little
hole in the wall.

It's what some might call
a "greasy spoon",

and I call it
a killer free education.

"Dean in Chicago"

they ended up
filming in my diner,

and I ended up filling in
when he fired his prep cook.

That's certainly lucky for you.

Yeah.

Yeah, it's a bit like Cinderella
with a crazy, erratic prince.

The classic fairy tale.

I think I would've gone
to culinary school,

but my mom got sick

and I had to stay at the diner
and work

and help out
until she got better.

And I tried to get a job
at some high-end restaurants,
but nothing really panned out.

Until Dean.

I remember
being so nervous

making that decision to quit,
go work for Dean.

I ate like three bites of toast
in the days after that,

and I'm an eater.

Well, food is one of life's
greatest pleasures.

So, you should enjoy
every mouthful.

And I get it,
it can be frightening,
leaving the familiar.

I'm considering
starting my own venture.

- Venture? Really?
- Yeah. Restaurant.

- Different.
- Oh, wow. - Yes.

But just to say,
I get how it felt.

But how do you feel now?

I felt overqualified there
and under-qualified here.

I know
it was the right decision,

I'm just not sure
where I fit any longer.

Maybe that's because you are
on the edge of something great.

I like that.

Cheers.

To something great.

So, he just walked away
from negotiations, just like that?

So, what, you're just gonna try
and find a new chef?

Yeah, I mean, that makes sense,
but just what about...

what about everyone else?

So, we'll just finish out
the last three and then we'll see?

Okay.

All right. Well, you just keep me
posted on who you find.

Okay.

I know you know
I'm right behind you.

New chef?

That's not gonna be great
for anyone.

Well, at least
we all still have jobs...

today.

Look, the network
is still asking for the dailies.

They really like the footage
and the creative direction
they're seeing.

They're just trying to slide
the new person in.

So... how's that coming?

- Uploading now.
- Great. Thank you.

How was your date?

Oh.
Don't scare me like that.

Sorry.

What are you doing out here?
Are you you waiting up for me?

Maybe.

Why?

What's wrong?

Come sit with me.

He just bailed?

Like, "no, thanks"?

Wow.

This is it.

We don't know that for sure,
but...

all the signs point to yes.

I shouldn't be surprised, but...

I'm surprised.

Ditto.

We were just finding
our groove.

I know. I know.
That footage today was a beaut.

I knew it would be.
You were great.

Would you ever want to host?

Like, be the chef?

You're seriously
asking me that?

Well, they haven't hired
a new chef yet, but they will soon.

Why can't it be you?

- They'd never go for that.
- Why not?

I'm not a celebrity.

They've given you
the chance of more airtime.

They clearly think
you're capable of more.

Out of desperation.

I have been performing well
under pressure...

and on rough waters.

It's kind of now and ever.

But, uh, they're not
gonna ask you to host.

That's it?
That's your pep talk?

You need to show them

that you can be
the main, the lead...

because I already know
you can make it great.

We can make it great.

If you figure out
what you want to show them...

I'll film it and edit it,
for you, Chef.

They bring their queijos to the market
every Thursday and Sunday,

and they are
my absolute favorite,

as is this town.

Oh, wow.

Thank you.

Oh, this is exactly
what I hoped for.

I just want everyone
to have fun, that's what
these tastings are all about.

Just experiencing
the easy, natural magic
that good food brings.

Let's get set up.

- Terceira.
- Terceira.

There's nowhere in Portugal
you're gonna go

that you won't find
a block of this sitting around.

We have two
of the same cheese here

one is cured and one is not.

As you can tell by the texture,
this is the cured one.

Thank you.

- It's fantastic, right?
- Wow.

That's beautiful. Wow.

Yes. This one.
This one is my favorite. Yes.

This is a phenomenal
milk-blend cheese.

It's goat and cows' milk.

Amazing.

Good food is for everyone.
You have to try it.

Okay. Okay.

To Anna.

Cheers.

I don't know about you guys,
but that felt so fresh to me.

Entertaining and still informative,
which we love.

Yeah, very impressive.

You told the story of this place
so beautifully...

almost as beautiful
as you are.

Stop it.
Uh, thank you.

That's very sweet.

It was fun.

Yeah, everyone had fun.

So, uh, next up, olives.

Um, an entire episode
on a side dish?

It's gonna be great.
You'll see.

- Everything's lined up.
- Well, thank you. Okay.

Uh, guys, no, we need
to make sure those lights go
in the van first, please.

Uh... well, I think we can all
be proud of our work today.

- Absolutely.
- And we're done. Right?

Good.
Then you should come with me.

Where?

To see more of the area.
It's really growing.

I have just a quick meeting
with an investor.

- Oh, for your restaurant?
- Yeah.

But it shouldn't take long,
and I would love to show you
around more.

Oh.

Um, maybe we...
rain check for tomorrow?

- It's my day off.
- It is? - Yeah.

Ótimo, mine too.
I'll take you to lunch.

Okay. Perfect.

Good.

- See you.
- Bye.

Don't.

- I wasn't gonna say a thing.
- You lie.

Come on. I need to go walk off
that last cheese you made me eat.

Me? I did not tell Brooklyn to bring you
the plate of leftover Azeitão

you only have yourself to blame.

No, 'cause I was behind the camera
you know, doing my job.

It was you who insisted
I joined the cheese party.

Eh, fair.

Thank you for this.

Walking with nowhere to go,
nowhere to be...

It just feels magical,
doesn't it?

It's kind of my favorite thing.

What, walking?

Wandering. Winging it.

Just, uh, you know,
seeing where things go.

Maybe that's why
you're drawn to documentaries.

Well, yeah, exactly.

Um, there's a...

there's a real opportunity
for discovery in that genre
that I find really exciting.

I guess that's a dream.

Well, I can't imagine there
wouldn't be a lot of opportunities.

Well, there were at first,
but after you turn down a few,
the offers stop coming.

Anyway, according
to my mates back home,
I've already made it.

So, I am just trying not to screw up
a good thing, I guess.

I completely get it, but...

you've got to ignore
your mates back home.

How do you do that?

What?

- Uh, what am I doing?
- I don't know.

That.

That thing you do when you...

you look me in the eyes
and...

and then I'm like...

Ginja?

The best of Portugal.

- Best, best.
- The best?

Oh, well, I guess
we'd better try it then.

If it's the best,
we must.

Cheers.

Well, cheers.
Do you just put it all in?

- I think it's sip and bite.
- Okay.

- Okay, that works. Yeah.
- Mm.

Sick ride.

- This is incredible.
- Thank you.

Look at this space.
Wow. This is perfect.

It is.

Is... this is for our date?

I hope you don't mind.
I took the liberty of ordering.

Uh, usually, yes,
but this looks delicious.

- Thank you.
- You're welcome.

Is this your first day off
in Portugal?

It is.

Then I'm honored
you're spending it with me.

Oh. And I'm flattered
that you wanted to show me

where you're opening your restaurant.
- Yeah.

But it's not a fully day off.

No way.
You beat me here?

How's that possible when I live
two minutes down the road?

You know me.
Thanks for coming.

Hugo, this is Anna.

- Anna.
- Hi.

Very nice to meet you.
I've heard so much about you.

- You must be Dean's assistant?
- Prep cook.

Oh, yes, sorry. Sorry.

Hugo is a huge fan of Dean's.
Help yourself.

Which is why we are excited
to have you do a segment here.

Here?

- Yeah.
- Yeah.

I just thought
I help your show,

so, Dean can feature
my restaurant when it opens.

It's the least he can do, right?

Is that what
this is all about?

There's potential
for everyone.

Absolutely.

To promote
your restaurant?

- Mm-hmm.
- We just need Dean.

Well, I don't think
he's coming anymore.

What?

I thought you said
you were just filling in
until he got here.

He's not coming anymore.

You said
you had a day off.

Things change.

Well, this is all
very, uh, disappointing.

Wait, wait, wait.
Anna,

we can still get
the crew here, right?

Lucas, this show is
not your golden ticket.

Now, if you'll excuse me,

I have a day off to enjoy.

This feels intense.

Sorry.
I didn't see you there.

You know, you should
really use your words.

Violence isn't the answer.

Take a seat.

Lucas?

How'd you guess?

I'm very empathetic.

I'm more annoyed
than upset.

I think I was more upset
when Russ rejected me.

At the wrap party?

Right. I'm so glad you were
there to witness that.

Maybe that means something.

Yeah, it means that I should
stop looking at a good friend
as anything more,

even if in certain
foreign environments,

it feels like it could be
something more, but...

it's only going to result
in future humiliation.

And Lucas...

Everything feels transactional now.
I hate that.

Like, how do you know
if someone likes you

or what you can do
for them?

You don't.
You just have to trust your gut.

Oh, yeah, that led me
right to an empty building.

Well, maybe, but...

as soon as you knew, you knew,
and you were out of there.

I really thought
he was interested in the food.

Like we were connecting over it,
and now everything just seems less real.

No, the food is real.

The viewers you connect with
are real.

Our friendship is real.

Don't let one pompous idiot
put you off.

Most of us are still
diner folks at heart.

Oh. Brooklyn,
I love this gooey side of you.

Don't get used to it.

Hey, you're back.

I am.

I was, uh, I was gonna head out
and do some sightseeing.

- You guys want to join?
- No.

Looks like
it's just the two of us.

Sure.

Cheers.

And so you think
one person is one thing,

and another person
is another thing,

- and it turns out
Brooklyn is just awesome.
- Right?

I mean, Short Film Award
in New York, completely made
and edited on her phone, I mean

She's full
of underrated surprises.

Oh, for me,
this whole trip is.

I forgot to ask, how was
your lunch date with Lucas?

- It wasn't a date.
- Mm-hmm.

It wasn't.

And I'm not giving it,
or him, any more of my time.

Good.

You deserve way better.

Well, you know,
when the time is right, but...

right now, I just want
to keep my head in the game,

show the network
what I can do.

So, the goal for tomorrow?

Basic drama-free fun.

That's what I want, so...

if we get canned tomorrow,
we can go out happy.

Ish.

Ish...

Yeah.

Okay, well, um...

- Goodnight.
- Goodnight.

Bom dia.
Let's get it.

I think the olive mill
you found is way better than
the one Lucas suggested.

Oh, that was all Brooklyn.

Yeah, she got on that
as soon as Lucas sent
my call to voicemail.

Turns out he doesn't always
pick the best of the best.

Hmm. Right.

So, you're going to do an
olive oil tasting? - Yes.

It's gonna be
a whole olive experience,

and I'm gonna finish with
a green olive dip recipe I found.

I'm down
for some liquid gold.

- Aw, thanks, Brooklyn.
- Okay, it's time to roll.

We have two days left to prove
to whoever this new chef is

that we are a team
worth keeping. Right?

Absolutely.

And prove
who the real chef is.

No pressure.

You got this.

Thanks.

Who's that?

I have no idea.

You don't think...

* Surprise.*

Did you miss me?

I knew
they'd cave eventually.

I mean, it's not like they could
just replace me, is it?

I'm just surprised
no one gave me a heads up.

Ah, yes.
Now, that was my idea.

Hmm. Was it?

Yeah. Well, you know me.
I love a grand entrance.

And, uh, I was, uh...
sort of over the Algarve.

You were in Portugal
this whole time?

Well, at least
you're finally here.

And with more creative control,
starting now.

Excuse me?

Does that mean we won't
be going to the olive mill?

I should...
I should let them know.

Sorry, why would we be going
to an olive mill?

What am I gonna cook there?
We do everything in the kitchen.

We did.

We had to change up
the format a little,

get out of the kitchen, get
into the city, and outside of it,

where everything was
just a bit more relaxed...
because you weren't here.

- Are you trying to say
I'm not relaxed?
- No. Didn't say that.

I needed
to keep things interesting

until we could splice you in,
when you got back.

- So it was your idea?
- Yes.

The network wanted us
to stay on schedule.

And she slid right on in.

Again, keeping us
on schedule in your absence.

- What'd you expect?
- Respect.

Can I put your bags down?
They're really heavy.

Of course, you can
put my bags down

in my room.

You're welcome.

So...

where did you go
on these little outings?

We started at the market,
then the coast.

On a boat.
Very picturesque.

Mm-hmm.
Also, a queijeiro.

And it was all you?

No. No, everyone pitched in.

Oh. Well...

Since everyone seems to be
embracing change around here,

I'll introduce the next one,

which is...

getting rid of you.

- What?
- Wait, what?

Dean, we have two more days
left of shooting.

- You really want to do that?
- Oh, yes, I do.

I'm the chef on this show.

I know you prefer rose,
but all they had was verde.

When in Portugal...

Why am I not more okay?

That was brutal.

Yeah, but...

also inevitable.

Was it?

He swapped out
sweet Millie mid-episode.

True, but sweet Millie
didn't even really want to
be doing this.

She didn't?

No. She went back home to Columbus
and opened her own restaurant,

and is really happy.

Oh... I'm so glad.

Oh, that makes me so happy.

Because you care.

You care about your co-workers,
you care about the audience,

the work you do.

- And you love what you do.
- I love sharing food.

Showing people technique
that it can be experimental and fun.

Gourmet cooking
is not just for students
of the culinary arts.

Food is so much more
than that. It's...

It's culture.
It is caring.

And connection.

Which is exactly why
you should be the one hosting.

It was never about that for me.

I didn't even know
that was an option.

Yeah, I know, but...
that's what this gig is.

Every job is a weird sign
or a hard sign.

As long as
the other outweighs it,

- why wouldn't you go for it?
- Mm...

Because I was just fired?

From Dean?
He's one person.

Everyone knows
it's a volatile industry.

There's way more out there.

I don't think
I'm cut out for this.

You know what I think?

- Olives are evil?
- Yes. Olives are evil.

And...
you're a bloody ripper.

A "ripper"?
Ripper?

I can't handle the Aussie slang
on top of the Portuguese.

It just means you're great.

Really great.

That's all.

Stop it.

You'll make me cry.

Sorry.
That's, uh, not my intention.

And for the record, um...

I messed up.

I think we all did our best
considering the circumstances.

I'm not talking about work.

Your flight is all booked.
3:45 p.m. departure tomorrow.

One stop.

That was fast.

Sorry, I...

- I should probably go pack.
- Yeah. Yeah, of course.

No worries.

I'm just saying

you didn't have to do that
in front of everyone.

She was out of line.

She was saving your show.

Are we gonna eat?

You know, I've stood by you
through a lot,

but you put us
in a really bad spot this time.

Some things can't be helped,
can they?

Not true.

You held the show hostage.

And you know, this whole
"bad-boy sheriff" act has gone way
too far, if it's even an act anymore.

I thought
we were having dinner.

I lost my appetite.

Oh, but you should watch
the footage...

because Anna
was good for the show.

It's fine.

It's fine, Mom, really.
I mean...

I got to go to Portugal

and Mexico and...

half of the major cities
in America,

so, it's all good,
and now, it's just...

it's time to come home.

You could call Lou, see if
he needs help in the diner.

No. I'm not sure
I'm gonna do that.

Have you filled in
the employment form
for the county yet?

- No, but I will.
- Yeah?

Yeah. I mean,
it's steady, right?

What is it
that Dad always says?

If you... if you do the work,
then you get the result.

But only if that's
what you really want to do.

I just am tired of filling in.

I just want to feel like
I have some type of control
over my destiny.

Mm, well, Hollywood
is never gonna give you that.

It's a cooking show.
It's not some big action film.

Yeah, I...

I might need you
to resend that link.

You got it, sweetheart.

We love you.

Love you more.

Okay, so this is
today's schedule.

Uh, Brooklyn... here.

Okay, um,
I'll be right back.

Just got to make a phone call.

Dean, the vans are ready
to take us to Pena Palace.

You sure are pretty, Portugal.

Hold it... right there.

For your poster.

Poster?

Your TV career
doesn't end here.

What?

You're a cooking nerd, right?

I mean, I don't know if
I'd call myself a nerd, but

Okay, fine. Yes. Why?

You're approachable.
More than some.

Which is why I was willing
to be on camera for you.

And not just for the free food.

You are a generally
tough customer.

I know you think
Dean is the personality, but

the people
want to watch you.

The crew
wants to work for you.

That's very sweet
of you to say, but...

as you just saw, I was fired,
so it's kind of impossible.

Except Hope and
I just had a little chat,

and, uh,
while she can't override Dean,

she thinks there might be
enough footage for a pilot.

Your pilot.

Mm-hmm.

All that is missing
is an ending.

You're serious?

Hope says
the network is intrigued.

If we show them a little bit more,
they just might bite.

Well, when?

Aren't you guys supposed to be
setting up at the palace?

Hope is covering for us.

Well, you know if Dean finds out,
you're next both of you.

Yeah, I don't care.

It's time I started doing
what I want anyway.

So, what do you say?
Should we get cooking?

Okay... camera there.

Cooper, this is where
I'll be plating,

then we go outside...

I want the audience at home
to see all of this.

We end up at the table.
Food is going to look great here.

- We have some options for you.
- Okay.

Yes. No. No.

Yes.

No.

- And Cooper?
- Yeah?

- I'd like a round table.
- Okay.

You obviously have
something to say.

Just say it.

You realize I know nothing
about being a prep cook.

I think we both
know more than we realize,

and we just need to own it.

Plus, I need you.

I know that.

And our chef only has an hour
until she has to catch a plane.

Yeah, yeah, yeah.
Lighting isn't quite right.

Everything you shoot
looks amazing.

I'll take that.

Okay.

Okay.

You ready?

Ready as I'll ever be.

We had to push an hour

because we've had
some production delays,

one of which
we no longer have a prep cook.

I realize you're not thrilled
by the way things have played out.

I watched the footage... of Anna.

And?

And she's good.

- She's always been good.
- Yes.

It's the reason
why I hired her.

You have always been
able to spot talent.

Maybe I was a bit hasty.

You? Hasty?

Well...

Hey, but there is
something you can do.

Uh... why do I feel like

I just stepped out
into a Jane Austen novel?

Are you a fan?

Maybe.

Good. Because that's how
I wanted this to feel

like a relaxed-but-elevated picnic.

With lavender rack of lamb?

Yeah,
and lots of other goodies.

Okay, your lighting is perfect.

Oh, come... sit.
You have to eat with me.

Best table is a crowded one.

It sounds like
you just found your tagline.

Oh, my gosh,
I think you're right.

The best table
is a crowded one.

Uh, I love it.

May I join?

Hope?
What are you doing here?

Does Dean know?

He called the network

and he vouched for you
and your new pilot.

He did?

Yeah, I mean, for all
Dean's many, many flaws,

he has an appreciation
for natural talent.

So, of course, now he wants
you to hit it out of the park.

So, here we are.
So what can we do?

Where are we at?

Please, come, sit...
eat and enjoy.

Guys, come eat.

- I made that.
- Let's crowd this table.
- You made this?

Well, with help.
I made them with help.

- It looks great, guys.
- Wow.

- Oh, great.
- Mm. So good.

So good. Okay. What's next?

This is fantastic.

So...

where do I sit?

Could you give this a pass?
Thanks.

So, uh...
it's time to try the lamb.

Oh, yes.

Here's to the chef...

and...

to more room
around the table.

Thank you.

And that's a cut.

Who's up for a shot of ginja?

- Oh, yes.
- Yes.

Well, the wheels
are already turning.

"A Sous in Sevilla"?

- Think about it.
- Fingers crossed.

- That'd be incredible.
- That'd be so cool.

Hey, uh, I was hoping you might
want to join me for a port

just the two of us?

Yeah.

Finally.

To the new show.

I cannot believe
this is happening.

Well, I'm 100% in.

Yeah. Well, to best mates.

No.

I mean... I mean, yes,
but, but no.

We are best mates,
but...

I messed up that night.

Oh?

Watching you lately,
I don't know...

the light's
just shifted and...

brought everything
into focus.

You are not only
my best friend, but...

the most amazing woman
I have ever met.

Well...

that's...
probably a good thing.

'Cause I never stopped
having feelings for you.

Does that mean you're gonna
give me another chance?

You know
I'm not going in first.

Yes, Chef.

-- subtitles resynced by Rubens --