All language subtitles for Gordon.Ramsay.Uncharted.S03E03.The.Maine.Ingredient.1080p.DSNP.WEB-DL.DDP5.1.H.264-NTb_track3_[eng]

Shit.

You might get wet.
You need to watch your feet.

If your feet do get
caught in the rope,

you're going overboard,
especially with that open

back of the boat.

You're going over,
I'm not gonna stop you.

Right.

Hang on.

Hang on.

Oh God!

GORDON
I'm in Maine.

A remote, sparsely
populated State with more
coastline than California.

This week I'll be
exploring the waters along
this epic and rugged shore,

starting in a little
seaside city called Rockland.

Now Maine
holds the title of the
lobster capital of the world,

right here, and it's home
to some of the most stunning,

delicious seafood
anywhere on the planet.

Now lucky for me,
this week I have

two-time James Beard award
winning chef, Melissa Kelly,

to help me navigate
these gorgeous waters.

Now where is she?

Melissa!

Hey, Gordon.
What a gorgeous place.

How are you?

Good to see you.
Good to see ya.

GORDON Award
winning chef, Melissa Kelly,

is a true champion
of New England's

farm to table movement.

Taking the label literally,

she runs
her restaurant, Primo,

on a four acre farm
it supplies the
bulk of the fresh,

seasonal ingredient
that have made her

ever-changing menu famous.

You ready to go foraging?

Uh, foraging?

We're
gonna get some seaweed.

Let me get some
there, it's just 2 miles.

No, no, not that,

I have some
special stuff for ya.

Let's go.
We gotta suit you up.

GORDON The Maine
coastline is stunning but also

too rocky to run
our boat up to it,

which means we'll
be wading to shore,

or at least that's
what I was told.

We're gotta jump in.

You gotta jump
in first and then

I'm gonna hand
you these baskets.

You said
we're going foraging,

up to waist deep.

Yeah, we are.

That is not
waist deep in there.

You go first
and I'll hand you this and

then I'm gonna.

Seriously?

We dropped the
anchor and she said,

"In you go."

Are there any sharks in there?

Oh yeah, we had
a Great White last year.

There's sharks in?!
Yeah, go!

Shit!
it is freezing!

Oh my God!

You ready?
You're mad!

Trust me, that's
10-12 foot deep water and

it's bloody freezing.

Well, that was a first.

What type of seaweed
are we looking for?

So this
is Bladderwrack;

we're gonna get some of this.

That's
called Bladderwrack?

Yep, uh-huh.
Wow, that's amazing.

I mean this is in
abundance isn't it.

Yeah and
when you blanch it, it gets
really bright and beautiful.

Here, this is one
is the Irish Moss.

It's what we use to
make like a Blancmange.

So almost
like a natural gelatin.

Actually,
that's exactly what it is.

Wow.

This one, they call
this the Truffle of the Sea.

Oh really?

That is crazy, 'cause
it doesn't smell of salt,

it smells of...

Earth.
Truffle.

That is ridiculous.

I've never come across that.

It was so fragrant.
It's like being back in Elba.

It's an Italian truffle.

I know, it is,
it's the truffle of the sea.

That is incredible, wow.

If that's just
the tip of the iceberg,

can you imagine what
lays beneath those waters.

How many times a week
would you come out here?

Oh, a couple
of times a week, you know,

if I need to get
some fresh seaweed.

Even in the Fall?

Absolutely,
year round, you know,

Mainers are hardcore,

you're salt of
the earth right here.

Are you saying
that I'm not a Mainer?

Well, I mean,
Scotland, Maine, come on.

We're gonna see what
you got this week, Gordon.

There's 3,500 miles
of coastline here.

This week I'm gonna make this
your job to figure out what we

have on this beautiful coast
and what we can do with it.

Bring back some
bounty of Maine goods and

see what we can do
and cook together.

Excellent.

GORDON
So, the challenge is set.

Melissa tells me
that if I want to be
considered a true Mainer,

I'll have to impress
her friends at the big cook.

We're hardcore.
We gotta see what you got.

GORDON But
Melissa's dishes will be

setting the standard and
if her food outshines mine

I'll never be
accepted as a Mainer.

So I'll have to
bring my A-game.

You're on, girl.

You're on. Excellent.

Now, when you think of Maine,

you think of one thing
and one thing only;

one of the most
exclusive shellfish

anywhere on
the planet, lobster.

I'm meeting two
of the very best,

the toughest lobster fishers
anywhere in the world.

I need to get
my hands on those
incredible jewels of the sea.

Ladies, good morning.
How are we?

Hey!
Good to see you.

How are you?
Oh hello.

Heather,
Captain of Golddigger.

Gordon.
My sister.

Hi, Hilary.
She's my stern man.

That is
a beautiful boat.

Thank you.

Who came up
with the name Golddigger.

That would be me.

Because you make millions on
getting lots of lobsters.

It probably has a
couple different meanings.

Chef Kelly said you've
got some of the best lobsters

anywhere in the world here.

We do. We do.

We're gonna go
ahead and get aboard.

Jump in?
Why don't you hop on.

Absolutely.
Okay.

What's in there.
Bring it on over.

Oh Jesus.

GORDON A
gorgeous boat like this often

comes with the
sweet smell of success.

Oh my God,
that's the bait right?

Oof.

That's the
smell of money right there.

GORDON
In Maine, however,

success smells
a lot like fish.

We'll go
out and try a few,

see how you do.

Now,
what's the secret?

Pay attention
and don't mess up.

Gotcha.
Do I look like a Mainer?

You look like a Mainer.

Right, can I
work like a Mainer now?

I dunno, we're
gonna test you out right here.

Let's go!

D'you
want me to drive?

Let's see how you
can walk on this thing first.

Let's have
the pedal to the metal.

Come on, man!

Oh shit.

Just like surfing.
You might get wet!

Don't, don't fret.

Whoa!

Shit!

It'll get
better in a second.

It gets better.
She promises.

I came through.

Enough's enough.
shower.

How about closing
the window?

Oh hey,
you don't ever tell
the captain what to do.

Show me
what you got girl.

Hang on.

Shit.
Hang on.

GORDON When
Heather tells you to hold on,

that's not a suggestion.

Is she
always this mad?

Yes. She's always
in this big of a hurry.

GORDON
I'm beginning to think

I'm about to be used as bait.

We good?
Good enough.

Alright, if
she's gonna haul off a buoy,

we gotta have
these bait bags ready.

Okay.

Put a piece
of pig in the bottom.

Gotcha.

Make sure it's nice
and full and cinch it nice and

tight when you're done.

GORDON
Apparently, lobsters
are like linebackers,

both go crazy over
a little pigskin.

Shit! That quick?

Yeah,
that's not full enough.

That's not full? More?

No, you
need to fill it.

GORDON And
if I don't get these bait
bags ready quick enough,

Heather's definitely
gonna cut me from the team.

Is she driving
and using the gaff as
well at the same time?

Yes.
Man.

Wait 'til
she pulled her buoy.

GORDON Heather
has hundreds of lobster pots.

Pull it in.

GORDON Our
task is to haul them up.

Take 'em a bait bag out.

GORDON
Swap in a new bait bag.

There's a lobster.

GORDON
Pull out the lobsters,

then do it all over again.

You gotta worry
about our pots before

we worry about the lobsters.

Gotcha.

GORDON
There are two critical
things to remember,

most important,
bait bag first.

No bait means no lobster.

And you
also have to push it
over at the proper time

'cause you don't
wanna tangled trap.

GORDON Second,
each line has one buoy with

two traps that are attached.

So when Heather
sets hers back.

She pushed
hers, over it goes.

GORDON Yours is
going with it, ready or not.

It's all about timing.

It's all
about timing, it's dancing.

Timing, timing.

They work like two
amazing synchronized swimmers

at the Olympics, so they
just worked hand in glove.

Shit!

You need
to watch your feet.

If your feet do get
caught in the rope,

you're going overboard,

especially with that
open back of the boat.

If you're going over,
I'm not gonna stop you.

Right.
Hang on.

And to measure a lobster,
measure from his eye socket.

That's a keeper.

Gotcha.
Pinch it out, turn it.

There, perfect.

Is she
always this quick.

Yes. That's
the name of our game,

you have to be fast.

There's one.
She's gonna let you try.

Are you ready?

Hold on.

Watch that gap too.

GORDON
Now that I've successfully
baited a couple of pots,

they're ready for me to
haul in a couple of my own.

Okay,
help her get it on.

Yep, you just
let it slide down.

Gotcha.
Take bag out first.

Yep, don't worry
about the lobster,

you always get that bait bag.

Got you.

Put it in, 'cause
you're not gonna catch any

without more bait in.

Oh shit.

GORDON
All I see is lobster.

All Heather sees is me
messing up their system.

Bait bag first.
Come on Ramsay!

Now, get your lobster.

There you go.

She's getting inpatient.

Come on, guys,
time's money, let's go.

Coming.
Coming. Coming.

Wait don't push it yet!

Watch the rope.
Watch the rope! Now!
Push now. Now push.

(bleep),

You gotta
get these bait in.

Oh, get over there!
Get over there!

You gotta be
there to help her.

There you go.

Perfect. She's always pushing.

Are you grabbing
for the lobster?

Oh shit. Come on.

Don't step on
the lobster on the floor.

Oh my word, look
how the lobster's
you haven't measured!

I got a
15-year-old niece, Gordon,
that can keep up and do this.

Let's go, please.

Captain Heather
doesn't give two
flying lobsters.

She is saying, "Move,
speed up, we're losing money,

time is lobsters,
lobsters is money."

So, man, you gotta dance
around that boat and

more importantly around her.

Go! Go!
You got it.

No, no, you gotta
put one in there.

Oh shit.

GORDON All
this cursing and yelling from

the boss makes me
miss my own kitchen,

for my sous chefs
watching, get ready,

Heather's teaching
me some new words.

Let's go.

Next one's coming,
we gotta get it over.

Oh my God.
You gotta hustle.

There's no time
for a cup of coffee.

You gotta move.

And boy, do they move quick.

You're
there, good job.

You're learning.

Okay, it's going over.

Watch your feet.
Watch your feet.

Jesus Christ, now?
Yeah, go.

There you go.

There you go.
Bloody hell.

What a process.

I don't know
if she'd fire you.

Wanna try to gaff one?

Yes!
So, see that buoy?

Yeah.

I'm gonna get right
up here and you gaffed it.

Yep.
Ready?

Yeah.

GORDON They
finally trust me enough to

gaff my first pot.

Okay, ready?
Yes.

GORDON
All I have to do is
grab the pots' line

with the gaffer pole
and haul it in.

Seems pretty straightforward.

No!
Oh no, wait!

Shit!

You can't just
go pick any trap you want!

You can get
shot for that ****.

Bloody hell.

Ready?
Yeah.

No!
Oh no!

Hey,
you can't...

Shit!

You get the
yellow and blue one.

You can't
just go pick any trap
you want there and haul.

They take shit
serious here you know.

You get shot for that shit.

This is an insane
business and very protective,

so I picked up
the wrong buoy, boy,

she wanted to stick that gaff
where the sun don't shine.

Only the
yellow and blue ones.

We're coming right
up to her right now.

Yellow and blue.
Yellow and blue.

This one's mine.

You're
gonna get this one.

Okay.
I have faith.

Nice, grab it.
There you go.

Sorry.

Payback.

Come on,
lobsters, please.

Come on, use
your muscles there.

Bait bag.
You're mastering it.

Oh man.
Good job.

There you go.

I've always said,

when you go to the
extreme to get something,

it's very rare it doesn't
live up to expectation.

And lobsters, I mean,
they look incredible.

And those women,
they're awesome.

That was incredible, honestly.

All I need is six beauties,
is that possible?

Take what you need.
Thank you.

Am I a Mainer?

You're...
you're getting there.

Great job.
Thank you, love.

Good job.
Amazing.

Seriously, well done.

With Maine being known
for its amazing shellfish,

my guests won't be impressed
with the final meal unless

I feature delicious clams.

So I've jumped
on the local ferry,

I'm gonna meet a father and
son dynamic duo who harvest

the most incredible
clams and oysters.

I'm hoping they help me
get my hands on those gems.

Gentlemen, good
to see you both.

Hello, my name's Adam.

Gordon.
Good to see you both.

This is my son, Zeb.

Nice to meet you.

Um...

What a gorgeous place.

Thank you so much.

Melissa said you've got the best
clams anywhere in Maine.

So what's the
secret to these clams?

How do we get them?

You can't see
anything in that pond,

it's all super thick mud so...

Damn.

What I do is I just kinda
move around with my feet.

If I feel any I go
down and grab it and
put it in the bag and...

So we're not gonna see
anything but we'll feel a lot.

Yeah.
You gotta be careful,

there's big oysters and
you'll slice your foot open,

get stitches and, yeah,
it's bad for you.

Yeah,
they're super sharp.

Anything else in there?

Yes, green crabs.

Lampreys.
Lamprey.

Lamprey, and
they have big mouths,

they'll latch onto ya.

So no visibility,
razor blades, and eels, lamps.

Crabs.
And that's it?

Yeah.
Okay, ready?

Yeah, no sea monsters.
No sea monsters.

Let's go.

Let's do it.

GORDON The spot
where the clams live is fed by

a 90 acre freshwater
pond with saltwater
washing in at high tide.

The clams love it.

Think of it as a clam rave,

when all the
elements are right,

you're gonna end
up with more clams.

Um, this is stunning.

So you're gonna
move your feet around.

If you feel one, it
kinda feels like a rock.

You're gonna dive down,
grab it, put it in the bag.

Gotcha.

Where the has he gone.

Hello? Anyone?

Already?

That's a big one.
Whoa!

GORDON Zeb
wasn't kidding then when

he said there'd
be zero visibility.

I can barely see my hand
let alone the creatures

just dying for a bite.

You can see
nothing down there.

Nope.

Jesus man,

how the hell can you
see anything down there?

You kinda, you
wanna move like kinda quick.

Gotcha.

The clams are just
like that deep under the mud.

So not that deep, so just like
take your hand and kinda like

scan over the top
and then you'll feel
like a little edge.

GORDON Blindly
running my hands along the

silty bottom is not
something you do casually.

Speed is your friend.

I just want to
grab the clam before
something else grabs me.

I'm either surfacing with a
clam or a need for stitches.

Yeah, there you go.
Beautiful.

Now I get it.

You can actually feel the edge
in terms of how sharp that is.

Yes, it's
just barely the edge.

Right underneath like
the first layer of mud.

You go under and
it's clear, clear, clear

and then bang,
you hit the silt.

And it's like a little
ledge just popping up

through that silt.

Get your big toe
on there, hold it,

grasp it with your big toe,
dive down and pick it up.

So, sounds easy but
there's a method.

Nice.
They're beautiful.

shit they get bigger.

Oh my God, amazing.

That, right there,
is a prize asset.

Exactly what I want
for my final cook.

Whoa!

Wow, there's
some big ones in there.

Yeah, you did
pretty good, pretty good.

I think you got
the edge there, my man.

I think I trimmed ya.

Man,
they are beautiful.

I cannot believe the size
of them, you know that?

Yeah, they're huge.

I've never seen them
that big before, seriously.

Come on, they're
beautiful aren't they?

I mean, absolute crackers.

I thought they were
gonna be this size,

size of a golf ball,
but you know, they're organic,

they're wild, so the
flavor's gonna be unique.

These ones are
chocked full of meat.

That's beautiful.

GORDON So I
survived clam diving with

all of my fingers
still intact.

Well done. Amazing.

GORDON But now
it's time to harvest oysters

with Zeb's Dad, and who knows
what's lurking there waiting

for a taste of
some Ramsay sashimi.

So this is it?
This is it.

I call this Oyster Nirvana.

Oyster Nirvana,
look at it.

Yeah.
So where are they?

So they're right there.

Serious?

They're
right there, yeah.

Wow.
Look at this.

Yeah.
The whole bed.

This is it.
Are they all shells?

No, this is
all live oysters.

They're
all live oysters?

This is
all live oysters.

So they're everywhere.

GORDON I've
seen a lot of oyster beds in

my life but nothing
quite like this one.

Wow, I've
never seen 'em like this.

They're
all live oysters?

This is
all live oysters.

So they're everywhere.

GORDON I'm here
in Maine on North Haven Island

where I'm going to
harvest oysters with Adam,

a local farmer of
America's favorite mollusk.

This little
tiny bed can produce

250-300,000
oysters a year.

I'm walking
through the water thinking,

so where are these things?

I'm actually standing on them,
it was a proper oyster bed.

They're free, nothing's caged,
nothing's in racks.

Look at the size of this.

Oh, it's a monster.
That is insane.

What an amazing little river.

So the
freshwater comes from a
freshwater pond up here.

Yep.

And then the
tide comes from the sea.

Yes.

And then the
two meet and it creates
really good algae blooms.

Yeah, so they
get the advantage of
the tides obviously?

And the flow.
And the flow.

And so there they are.

That's a
gorgeous one, yeah.

That's a beauty there.
Yeah.

GORDON The
extreme tidal fluctuations of

this estuary and the mixing of
fresh and saltwater are part

of what makes this
the perfect environment
to grow the oysters.

How do they get here?

Um, I grew oysters
in the pond for years and

I had this kid
harvesting for me and
he shucked the oyster and

dropped 'em on the bed and

they created a natural spawn.

So I came down
the next morning and

the whole 17 acre pond
had 3 feet of foam on it.

And I was like, "Oh my God,
what's going on?"

GORDON Some of
the oyster lava swam into this

connected estuary where
they ended up thriving on

the gravel bottom.

So Adam now replicates this
process for each new batch.

Actually,
you wanna oyster?

You wanna try one
right outta the water?

I'd love one,
please, yeah.

Are you kidding me?

Yeah, let's do that.
Look at that.

Oh my God.

Try that.
Thank you.

Just look at the color.

My God. They're nice and
thick and dense, creamy.

Mm-huh.
Cheers. Look at that.

Cheers to you.
Cheers.

Bloody hell. Man!

There's a
reason I have five kids.

Guess how
many kids I've got.

How many?
Five.

No shit.
Yeah.

That's awesome.

For me it
makes a big difference
having these free-range,

bottom cultured oysters
because they're spread out,

there's nothing set in cages,

they're not hanging in
horizontally, vertically.

They literally are laying
on the bed of that river.

And then this surge of
saltwater against the

freshwater is just
producing, you know,

a perfect oyster.

Honestly, some of the best
oysters that I've ever eaten.

Oh my God!

Alright, let's
go smoke some big ones.

So these oysters
here are market oysters,

so this is like,
half shell market.

Gotcha.

The big ones, like
this one we got today,

that is not a
half shell oyster.

No. How'd you
open something like that.

I'll shuck this one.
Let's check it out.

Man, look at that.

I mean, honestly, wow.

So then we'll brine
that overnight and then.

Yeah, that is
beautiful, so beautiful.

And then this
is what it looks like
after 24 hours of smoking.

Oh my God.
Right here.

So they've
already been brined?

Brined, smoked.
Wow.

Yeah.

Mmm, that's delicious.

Yeah and then the
way we finish 'em is in.

There's
another process?

Yep, we pack
'em in, um, virgin olive oil

with a couple other
little secret ingredients.

I love
all this secrecy.

We gotta
have a few secrets.

That smells sweet.
Is there honey in there?

Yeah, there is.
See.

I mean you
got me, you got me!

Chefs share
their secrets, right?

Yeah, yeah.
One's enough.

Mm, my God.

Mm-huh.
Wow.

That is so good.

Smoked oysters are
out there, you know,

it's a fine balance
when something so salty,

creamy and delicious,
but amazing flavor.

What works for me
there is that honey.

Any herbs in there?

Or are you not gonna tell me?

No.
You're such a

I know Melissa won't
have a jar like that.

May I take the fresh oysters?

Yep.

The clams and
just a jar because that
could be the secret weapon?

Do it.
Yeah?

Take it.
Thanks, bud.

Share the love.

I think
I've become a Mainer.

Now I've gotta cook like one.

So these little
pockets of magic,

fingers crossed, is gonna
have the edge over Melissa.

Alright, cool.
That's gonna be awesome.

Take care.
Thank you.

Alright.

GORDON It's two
days until the final cook and

I have these
amazing ingredients.

But if I truly want to elevate
my dishes it comes down to not

just what I'm cooking
but how I'm cooking it.

Sometimes the best ingredient
is the one you never even eat.

Now Melissa has
hooked me up with Timber Tina,

who is a lumberjack legend,
and fingers crossed she's

gonna sort me out some
incredible cedar wood.

Looks like I'm in
the right place.

Tina!

Hey!
How are you?

I'm good, Gordon.
How are you?

This place is amazing.
Thank you.

First of all,
you are a legend,

especially when it
comes to timber.

It's a ton of fun.

On the day of the
final cook, um, cedar wood's

gonna be that little
extra edge over Melissa.

Excellent.

It looks like
you've got plenty so...

Yeah, we've got
some cedar wood here,

but I think for you to really
appreciate getting the wood,

I'm gonna teach you
how to be a lumberjack.

Right.
So I've been trying all
week to become a Mainer,

now it's a lumberjack.

You have to
say Mainar, not Mainer.

Excuse me, Main...

Mainar.

So this is
the crosscut saw.

Right.

You're gonna be
on this end right here.

You stay there.

I'll go across the log.

And we pull, we never push.
The teeth are really sharp.

Yes.

Hang on
only to the handle.

Don't let your hands move.

Don't drop it, okay.
So we're just gonna...

Shit hold,
no wait, wait, wait!

At least tell me when
you're gonna start, Jesus!

We're starting!
Okay. Ready.

Okay, you pull.

And now just run it across
the log but don't lift it.

You want the wood
today or tomorrow?

Speed it up a little.

Bring it on.

Why's it...

Oh shit.

Oh!
But you're bending it.

Oh! I'm bending it?

Do you have any world
titles in cross cut sawing?

Three Michelin stars.
Oh you do.

Okay, let's go.

Shit.

Come on, pull!

There you go.

Now, you can have that
piece of wood for the fire.

Thank you.

Timber Tina, I mean,
seriously that girl
knows her wood, trust me.

But I'd never trust
my wood with her.

Yeah,
that's a lot of fun,

I love
cross cut sawing, but...

Oh no.
That.

No, no.

That's not the
fastest way to cut.

Really?
We have chainsaws.

D'you wanna try a chainsaw?

Hold on a minute.
This is gonna be faster.

We'll get it done real quick.

Here's your set.

You can take your pants off
if you wanted to be ass-less.

I'm gonna put mine on just
for safety to be around you.

Jesus.

So it's sort of damaging
the family jewels.

Here we go. Ready?

Whoa!

Now make a down cut.

I gotta saw that
cuts better than that.

D'you wanna have
a little race?

Are you serious?
Yeah, it'll be more fun.

You need the wood, I'm
gonna give you the wood.

Yeah but a
bigger machine than that?

Yeah, you run that one,

you already know how
to start it, right?

Are you ready to go?

Yeah, where's yours?
It's right back here.

Oh stop it.
For God's sake, girl.

Are you okay?
Look at the size.

It looks like a private jet.

Size doesn't matter, it's
what you do with it, right?

Most of the time.
Oh, for God's sake.

Whoever gets to
the bottom first wins!

Oh

Come on, baby, ready?

Three, two, one, go!

Ready?
Three, two, one, go!

Hey, Gordon!

That's cheating.
Have you had enough fun now?

Seriously?

Do you mind if I
take these off?

My balls are boiling.

D'you mind?

No, go ahead.

Now you have all the
wood you need for cooking.

How many did
you cut there in my one?

What did you do?

About five of 'em.
Serious?

And I had to wait a
while 'cause I felt bad.

I've got what I need
and that's gonna give that

nice sort of smokiness because
the bark is the essence and

the cedar burns slowly.

Just one more on top.
I really appreciate it.

There you go!

But if
you'll excuse me,

I'm not that comfortable in
these woods with Mad Tina.

I gotta get the
out of here.

Thanks for stopping by!

Now it's
the big day of the
final cook and trust me,

I've got the
most amazing shellfish.

But I wanna take
those lobsters and

oysters to another level.

And we all know what
goes well with lobster and

that is butter.

And trust me, this
is no ordinary butter.

Shit, oh, shit.

Oh shit. Damn.

Oh shit.

I'll put it up.

You're not the
first person to do that.

Sorry. Oh damn. Sorry.

Lauren, good morning.

Good morning.

Now, I've
been told that you've got

the best butter
anywhere in Maine.

We do.
Organic Jersey cream.

That sounds amazing.

Come in,
I'll show you where.

Thank you.
Okay.

So, this is what we do.

This is a vat
or a steam kettle.

We heat up the milk,
we incubate it,

so actually this is yogurt and
the cream rises to the top.

So the cream is
incubated with yogurt culture,

so it's pro-biotic
and cultured.

So that's my butter?
That's the butter.

The start?
So that's the start.

So...

We're
gonna spoon that off?

Yeah, just the
very top layer is the cream.

And if you go too far you're
gonna go into the yogurt,

and you don't wanna do that.

So just take it
right off the top.

Mm-huh put that
right into the pot.

That's the end of summer milk.

Um, the cream gets really
yellow from the Jersey cows.

Definitely the best
milk for making butter.

Where does
the actual milk start?

Where's it from?

We have a
few cows out back.

Here?
Mm-huh.

We have our cottage
business right in our...

right in our home,
right in our barn.

That's amazing.
You're doing good.

I think that will be enough
for churning for your lobster.

That looks incredible.
That looks good.

GORDON
This unique cultured
butter is mind-blowing.

With this stuff, my final
cooked lobster could probably

win best dressed at
the Academy Awards.

Look at that.
Perfect.

Oh my God.

So that's
gonna be so good.

Here's our churn.

Yeah, so I know
they're old fashioned.

Put it in and then turn it.

Okay, slow and steady, yeah.

GORDON
Lauren says the key
here is slow and steady.

But I'm on a deadline, so slow
and steady will have to be

replaced by speedy and clumsy.

I've had
this churn for a long time,

it's 150 years old.

You're a little impatient.

But it's okay.

Right, you're, you're
really heavy-handed.

I'm like
a kid, you know,

playing with his toy.

Batching up.

Oh shit.

Oh, go back.

Oh, okay.

And then
the handle broke.

A little
too much zest.

You just, you know,
slow and steady.

You turned it
right off, that's okay.

Good. The tortoise
and the hare.

I've got
so much wrong.

I swear to God.

Yeah. You can see
where the bright yellow is,

so that's the butter coming,
so it's really close.

You happy?
Yeah, it looks good.

Oh, look at that.
So there's the butter.

That's it,
right there.

Now what
we'll do is we'll scoop it
out into the bowl, right?

What'd you think?

That's delicious.
Do you like it?

Oh my God,
it's so rich.

The flavor's so intense.

The color of that
butter, rich, you know,

very yellowy, you know,
heavy but incredible.

So you're gonna
use your hands to wash it.

This is called
washing the butter.

Wow.

GORDON While I'm
sad I don't get to play with

my new favorite toy anymore,

I'm excited to take
this lump of fat and

turn it into a
brick of golden magic.

Beautiful, right?
It's beautiful.

A proper block?
Yeah.

GORDON Or
whatever it is I just made.

Stay focused.
Remember, this is food,

so we don't play
with our food, right?

Okay, so...

So we take the paddle?

Here's the paddle.

I mean
it is pure, 100%,

absolutely delicious
butter isn't it?

Yeah. It is.
May I?

Yeah.
Wow.

Good?
That is so good.

Is it?

It's
like a real creamy,

clotted cream, butter.

Yeah, it is.

It's not like any
butter you've ever tried.

That is incredible.

This butter's on
a different level.

It's cultured butter so it's
the very best of the best.

That is beautiful.

I don't think Melissa's
gonna see this coming either.

No.

Powerful,
use it in small doses.

That, with the seafood,
fingers crossed,

we've got a winning formula.

Thank you so much.

You're welcome.

I am ready
for this final cook.

Melissa's the real deal.

She does have a
James Beard Award.

So that does make me
feel a little bit more
nervous this morning.

However, I've got
the best ingredients,

I've fished for them,
I've dived for them,

I've ran for them,
I've churned butter,

and I don't think she
has her hands on those
incredible smoked oysters.

GORDON So
fingers crossed my meal will

still be able to shine next
to Melissa's and I'll have

the honor of being dubbed a
Mainer by the local guests.

Melissa!
Hey, Gordon!

Good to see you.
Nice to see you.

Welcome.

Oh my God, there's a
cold weather front come in,

it's freezing.

Freezing?
What are you kidding me,
you're not a Mainer yet?

I'm taking off my sweater.

What?
Seriously? You good?

I'm good.
I'm ready to cook.

Are you ready?

What, I'm
gonna get there.

GORDON Today
is the day I fight for

the honor of being
called a Mainer.

My food has to honor
the ingredients and

where they're gathered.

Melissa is
setting the standard,

I need to pull out all the
stops and make sure our guests

taste a little bit of
home in every bite.

Have you missed me?

Oh, I
missed you so much.

I've missed
you too, you know that,

honestly, yeah,
it's been amazing.

An incredible week.
What are you doing?
That smells amazing.

What am I doing?

This is quahog clams.

A little tasso ham
and some sweet corn.

From your,
from your own pigs?

From my pigs.
Wow.

Gonna put some chilies in
there from my garden.

From your garden, man.

It's all about
ingredients here in Maine.

I'm gonna start off
with a fast-track lobster
bisque with some clams.

But I'm gonna sweeten
it up with the most
amazing tomatoes in there.

Uh-huh.
Right?

I think they
came from my place.

Okay, nice.
The clams, beautiful.

Beautiful. So, so good.

I gonna use some of
that seaweed that we got here

to kinda steam this,
cover it up.

Oh I see, oh wow.

Will that give it a little
bit more saltiness as well?

A little more flavor,
and it'll keep the heat in,

let those clams
steam nice and slow.

And I used a
little seawater also,

it's an Italian technique,
aqua pazzo, crazy water.

Crazy water
for a crazy girl, right?

I've never cooked
against a two-time
James Beard award-winner.

Oh, come on.

No, no,
what'd you mean?

You're the bad-ass.

Oh, they
taste beautiful.

Really good indeed.

Oh yeah, here we go,
we're starting to open up now.

Oh gotcha.
Yeah.

Look at
the size of those.

They're pretty.

So I'm just gonna
throw in some basil, tarragon,

a little bit of thyme.

Smells great.

And I'll put those
tomatoes in there in order to

sweeten up as well.

And then I'll put the shells,
my claws in there,

reduce it down and then
add a little bit of stock.

I'm gonna grill
those clams and

then put them
inside that stew.

Ooo nice.

And what are you
gonna do with the lobster?

The lobster, I'm
gonna do a little pasta,

like a little Italian, spicy,

with some sea urchins
and some crab.

All the good
things from the sea.

So you got...

Sea urchins
just walked in.

They just walked in.

Hold on a minute,

you didn't tell me
about the sea urchins,

where'd you get them from?

Yeah,
right out there,

off the islands.

Man! Now I
know the way you work.

You're like the sort of
James Bond of cooking,

'cause you're just coming up
with all these little tricks;

"I got sea urchins."

Melissa Kelly, the real deal,
such a pleasure to cook with

such a talented woman.

She is a Mainer
through and through.

But I tell you what, it's
pretty hardcore trying to

become a Mainer within
a week, you know that?

I know.

Look at
those lobsters.

Oh my God.
I'm gonna grill them.

You're
gonna grill 'em?

Take them out the
shells and then do almost

like a bit of a thermidor.

Cool.
Yeah?

That sounds good.
Are you not cold?

I'm
not cold, are you?

You must be Scottish.

I'm freezing.

Feels great.
Grilled lobster time.

Look at the color.
Oh my God.

Gorgeous.

I'm gonna roll
a little pasta out here.

You're going
all out aren't you?

You are so determined,
girl, aren't you?

Next you'll be telling me
you're making raviolis.

Oh my God.

I thought about it.
Oh my God.

Where you at?

I'm on my
second dish now.

Where you at?

I'm on my third dish.

Can you
slowdown please?

GORDON My
lobster thermidor is taking

shape beautifully but Melissa
is showing me the speed it

takes to be a Mainer.

If I don't step it up,
instead of being a Mainer,

I'll simply be the
tourist who cooks slow.

I'm gonna
grill the oysters as well.

I need a touch of butter,
a little cream spinach.

Like the Rockefeller?
Exactly that.

Oh, nice.

But like
a Mainer-feller.

GORDON
Melissa is so quick and

so calm it's infuriating.

Time to impress her
with my secret weapon.

Well, I've got
something special you're
gonna taste in a minute.

A secret weapon?

Trust me,
it's coming over.

Ten seconds.

Seven, six.
Oh my God.

Oh my God. Okay.

Let's see.
Oh, that's a big bite.

I know, I know.
It's just, it's a smoked.

What's this,
smoked oyster?

Smoked oyster.

So brined and then smoked,
literally for 24 hours.

Beautiful.
It looks great.

Fresh.

I've never had them
smoked quite like that.

Good.

GORDON
That was not the reaction

I was hoping for.

I was so sure that would
secure my Mainer status,

but now I'm not as confident.

How you
feeling about the guests
coming today, Gordon?

I'm feeling a little
bit nervous to be honest.

Are you?

They're hardworking,
dedicated people that wanna

see justice with
their ingredients, right?

Absolutely.

They work hard to give you
these beautiful ingredients.

Right.
Stew done. Oysters done.
Corn done. How's the pasta?

Pasta's good.

Hand-rolled
pasta on the beach.

Hand rolled
pasta on the beach.

How long's
this crab sauce been on?

You've been making that
all night haven't you?

That hasn't been made.

That was made.
That is delicious.

When did you put that one?

Last night? Truthfully?

Yes. Yes.
Oh my God.

Have you been
working through the night?

Mostly.
Oh my God.

Did you have a stove by
the side of your bed?

I should.
Huh?

I should.

The sign of any great
chef is staying composed,

as a conductor, but underneath
that posture you know there's

a little fire in her belly.

She was making
sauces throughout
the night last night.

She brought her A-game.

So I have
my tuna here I'm gonna
cook on these hot rocks.

I love that idea.

So a hot rock and
then literally sear it.

Just sear it.

You know that Bluefin tuna
is so fatty right now,

they were running
a late summer and...

Yeah.

You just really
need to sear the outside and

keep it rare.

Absolutely.

It's
fatty and delicious.

Melissa brought some
cheeky little tricks up

her sleeve and she comes
back with these rocks,

sticks it on the grill, and
sears her tuna that came,

literally, 600 meters
from that point over there.

Those oysters bubbling
away now with that butter.

Oh my God. Come on.

Right, I'm ready to plate.

Well, I'm done.

Go ahead and put
your jumper on, Gordon.

You a little cold?

Oh man. Oh man.
Oh man.

God job, girl,
seriously.

Even though you been
working through the night,

even though you've
snuck in some sea urchins.

Oh my God.

Hi, guys.
Ladies, gents, welcome.

Hey.

GORDON
Oh my God, the
guests are here and

it's time to serve our feast.

I prepared a clam and
lobster bouillabaisse stew,

a grilled lobster thermidor
with grilled corn, seaweed,

butter and yogurt slaw.

And a platter of
grilled oysters and

Rockefeller smoked oysters
with apple mignonette.

Oh my God,
look at that.

GORDON Melissa
made a stew with clams and

Tasso ham.

A lobster and
uni-hand rolled tagliatelle,

that I hope doesn't
outshine my thermidor.

And a grilled oyster and
tuna de-constructed BLT.

Are you ready?
I'm ready.

Welcome!
Welcome.

So good
to see you guys.

Ladies, we good?

How are you?

GORDON It's
time to greet the guests,

the talented locals, who
helped me throughout the week.

It's up to this hardcore
bunch to judge my meal and

decide if I'm worthy of
being called a Mainer.

So I really hope my
dishes don't pale into
comparison to Melissa's.

Everyone loves seafood, right?

Oh yes.
Um...

Do you want me to be honest?

Heather, you
have to be kidding me?

Really?

Not one
ounce of seafood.

Aren't
you a lobster lady?

I am. This
is a good test to see

if you can get
me to like seafood,

because I don't like nothing.

Okay, right.
Here we go.

I've been trying all
week to become a Mainer and

this, this is, this
is important for me.

So the lobster's like
a fast-track bisque,

I grilled the clams and
made this beautiful stew.

And then I got your butter,
that beautiful butter,

mixed it with the
truffle of the sea.

Truffle of the sea.

And then
finished it on top.

So it's not grease or fat,
it's just butter.

My first dish is the
quahog clams with a little bit

of sweetcorn and
Tasso ham from my pigs.

She's been up
all night making sauces,

working through the night.

Uh, tuna BLT.

We have an aioli
underneath that I made
with poached oysters.

We have handmade pasta on
the beach with sea urchins,

crab and lobster.

Um,
oysters Rockefeller, um,

the smoked ones were one of

the most fascinating
things I've found this week.

I did a quick take
on lobster thermidor.

Grilled the lobsters,
seaweed butter again.

They look fantastic.

Thank you.
Enjoy.

Thank you.
Please. Thank you.

Thank you. Please.
Please.

Oh my God.

Heather,
here you go Heather.

I'll send
the lobster that way.

Tastes like bacon.

Ooo that looks just
like something you'd want.

Thank you.

So, Heather
doesn't like seafood.

Yeah, but at
least she's trying it.

Oh, Heather's
on the lobster.

Okay, here we go.

Watch, watch her expression.

Yeah.

She's got her
glass of water nearby.

Mmm.

Did everybody
get some of this here?

I didn't
have an oyster.

I've gotta try an oyster.

This is a
very strong flavor.

That's a tough
table to please, right?

Oh yeah.

The pasta was a
little, little much for me.

It was?
Yeah, a little much.

Think about the
talent across that table.

Amazing. And
this is all their product.

Yeah.

Did anybody try the tuna?

I.. yeah.
Good?

Yeah, it's like
the steak of the sea.

Shall we?
Yeah, absolutely.

Okay, right.

GORDON
First, our judges weigh in on

Melissa's dishes.

It was amazing.
I loved almost everything.

The pasta was a little too
much seafood in it for me.

But other than that, like,
the clams were off the hook.

And the BLT?
I loved the BLT.

The bacon was great.

GORDON So, with
the exception of the pasta,

all of Melissa's
dishes are a unanimous hit.

Now it's time to see if my
dishes will measure up and

earn me Mainer status.

And one of my most
nervous cooks, obviously,

clearly up against
one of the best chefs

anywhere in the country.

But you guys, you see this
produce on a daily basis,

so I tried to do it justice.

The oyster, the lobster,
everything was amazing.

Amazing. Good. Zeb?

Uh, if you keep
making clams too like that,

we're gonna keep you around
for a little bit longer.

Thank you.

That was my
favorite dish I had here.

That was incredible.

Heather?
Is there a breakthrough?

I think you
might have changed me.

Yeah!

My first taste of
the lobster kinda is a...

it was perfect.

My big question,
is there any chance I could

become a Mainer?

Part-time.

Part-time,

My only
concern is your accent.

And if it's your accent,
we can get that down east
accent then you're good.

I'm coming back.
Okay, good.

We'll work on it.

Um, I've
had an amazing week.

Next time I'll see
you you'll have your
third James Beard Award.

Well, I
don't know about that.

Yeah.
For your lobsters.

I'll
keep working on it.

Oh love,
good to see you.

It's a pleasure.
Great seeing you.

Stay safe.
And continued success with
those incredible ingredients.

God bless.

Thank you.
Take care.

Bye, guys. Ladies.

Wonderful job.

Maine has
been incredible.

Scouring these amazing waters,

catching some of the best
seafood anywhere in the world.

GORDON And
learning some new skills

along the way.

I've been truly
blessed to understand why

Maine is one of the
best seafood destinations

anywhere on the planet.

It's been incredible.

But trust me, I'll
be back for more.

But for now, I'm
onto my next adventure.

Captioned by
Cotter Media Group.