All language subtitles for Gordon.Ramsay.Uncharted.S03E09.Michigans.Yooper.Cuisine.1080p.DSNP.WEB-DL.DDP5.1.H.264-NTb_track3_[eng]

Father, seriously?
C'mon.

I mean I apologize
for swearing.

GORDON
Apologize for screaming
at all those cooks,

but this is not fair.

Well, I mean you can
apologize to me but it's not

my name you're using in vain.

True. I'm 53.
Right.

So I should have
at least least a ten
second head start.

Ten seconds?

Or give me a
five second head start.

Give me something
for the old man.

Five seconds,
all right.

Five seconds.
Who is that person there?

Oh shit, shit.

What are you doin'?

GORDON I'm in the
Upper Peninsula of Michigan in

the heart of the Great Lakes.

The UP as it's known, is
home to nearly nine million

acres of lush forest and 1,700
miles of rugged coastline.

I'm starting my
journey in Keweenaw,

in the northern most point
close to the Canadian border.

GORDON
It's remote, it's wild

and it's the definition
of uncharted.

That was incredible.

What a ride.

Honestly, I feel
like a teenager.

I'm here to meet local
talented chef James Rigato

somewhere inside this
beautiful forest.

Now James is a
true Michiganar.

GORDON For some
reason he's asked me to meet

him in an abandoned copper mine,
deep in the forest.

Now, where is he? James!

Yo!

I mean, seriously?

Yeah.
Finally!

I know, where you been?
Man!

GORDON
Chef James Rigato is
one of the

Rust Belt's rising food stars.

This Michigan native cut his
teeth in some of Detroit's

finest restaurants.

Before opening Mable Gray
where his rustic style

showcases the finest
local ingredients

the Great Lakes has to offer.

Good to see you, my man.

Hey, good to see you.

Oh my god,
what a trek that was.

Did you crash?
No.

JAMES That's good.

Nearly. First time
in UP, I mean stunning.

It is.

And you know it's a really
beautiful time of year to be

here obviously.

I've been comin' up here for
15 years and I'm still a troll.

GORDON Got you.

You know,
I'm not a Yooper.

What is a Yooper?

A Yooper is
somebody that lives in
the Upper Peninsula,

anything below the
Mackinac Bridge is a troll.

So 15 years in,
you're still a troll?

Well, I've been
comin' up here for 15 years.

I still live down state,
I'm a troll.

I mean that's a
little bit derogative, troll.

Absolutely, but I,
you know, we embrace it.

So the secret of
becoming a Yooper in a week,

we've got no chance.

I don't wanna
say you have no chance,

but you know it's
definitely tough.

Sure.

The Yoopers,
like mining,

the ingredients that
they have up here you've
gotta work for it.

The best meals eaten up
here are probably over a

campfire like this.

GORDON
James explains that he's
brought me to the old

copper mines because the
comfort food that miners ate

still inspire Yooper
cuisine today.

All right, so if
we're gonna do this right.

Yes.

We're gonna need
a pasty because that's
the Yooper you know

a flagship food item up here.

You have pasties here?

JAMES Oh yeah,
of course we have pasties.

Cause we have pasties
back in the UK, in Cornwall.

You brought 'em over.
Stop it.

So that's, that's you
know what the miners would eat.

They would take 'em down into
the mines and obviously you know

it's like a, it's
like a hot pocket.

We're gonna just slap
it on the shovel here.

That's what they do.

JAMES You have
the rutabaga, the potato,

the beef and just put
it right on the fire.

That is insane. Wow.

Look at that. Woo.

JAMES
Oh boy, look out.

Thank you.
Of course.

Look at that.
Man, cheers.

Wow.

James, it's exactly
like a Cornish pasty.

Yeah? You approve?

Honestly and
they're bloody delicious.

I mean great
comfort food, right?

I mean if you walk
around sayin' that I think

it's gonna take you less than
a week to become a Yooper.

Speaking of this week,
what I need you to do,

I need you to go around, I
want you to discover things

about this area and we're
gonna have a final cook-off

and really take the
ingredients from the land and

turn it into a great meal.

Gotcha. So it'll
be troll against troll.

Yes.

Hopefully one of us
may come out of it as

a slight Yooper at the end.

There you go.

If that's the start of
what's to come I can't wait to

see it at the end
of the week, bud.

Well good, cheers.
Good luck. Get out there.

Thanks, bud.

GORDON
Jams Rigato he is the
real deal, a prominent chef.

There's a double-edged
sword this week.

Goin' up against one of
Michigan's finest chefs,

but then trying to prove
ourselves as a Yooper

at the same time.

I got my work cut out.

I'm off to meet a local
hunter who's gonna show me

how to hunt for a tiny
bird called a woodcock.

And joining us are her
four-legged furry friends.

Look at this forest,
how beautiful is this?

Good morning.

Good morning.
Morning.

GORDON I'm
meeting Heather Shaw,

a local conservationist
and hunter.

What a gorgeous place.
Well welcome.

GORDON She, and
her boyfriend Eric Travinski

assure me there's a local
delicacy in these woods that

will help give me some Yooper
cred and boost my chances

at the final cook.

We're gonna be
hunting for woodcock today.

I've never been
on a shoot for woodcock.

What is the secret?

They may kind of
act like George Jetson.

GORDON Right.

They're gonna fly
straight up and hover for a

second and then they're gonna
take off in cover there.

Wow. And we've got
the furry friends with us?

We do.
Yes, we do.

We've got
Chip and Aspen with us.

Amazing. Hey, hello.

ERIC
These are the dogs.

Good morning.
They are beautiful.

What type of dogs are they?

Aspen is a Brittany and
Chip is a Llewellin setter.

Wow.

HEATHER So we'll
start with Chip and let him burn

a little energy off with us.

GORDON
Wow look at him.

He looks like
he's ready to go.

HEATHER He is.

GORDON
With Chip leading the way,

I'm hoping this hunt will
help me start shedding

my troll status.

But with the woods this thick
it's harder to navigate

than it looks.

Whoa.

Man, it's
dense in here.

It is.
You gotta watch your step.

And what else are
we likely to come across,

do you reckon?

Oh there's bears.

Yeah there's bear,
wolf, mountain lion in the UP.

We've got a little
bit of everything.

GORDON If I
come up against a bear,

they may not be the only
things that shit in the woods.

Maybe I'll embrace being
a troll and forget

the Yooper stuff.

How old were you when
you first started hunting?

I was actually
an adult-onset hunter,

so I'm a wildlife
biologist by trade.

Right. Oh wow.

So in wildlife
biology we definitely rely on

hunting as a tool for
conservation and management.

Yes.

Oh, there goes one!

GORDON Where?

HEATHER He
just flushed a bird right
in front of us here.

GORDON Damn.

ERIC
Oh, another one!

There goes another one.
Did you see it over here?

Damn.
Man, they're quick.

Where was that?

They are.

So this one was right
where Chip's at right now.

See how he's movin'
around really excited.

He's getting
pretty bird-y there.

GORDON Chip's
excitement for tracking game

birds sends him b-lining towards
a hiding woodcock.

Oh, he
might be on one here.

Oh. So the idea is
he stops in front of it.

Yeah.

He flushed a grouse.

Easy. Did he?

GORDON
Unfortunately, his excitement is

scaring the birds away
before we're in position.

He's moving fast as well.

HEATHER He is.

This is insane.

HEATHER Like
I said, he's still that

young energetic young pup.

GORDON Yeah.

Let's hope he's
doing the same to those

mountain lions.

ERIC There's
a woodcock right there!

Oh damn.

They took flight before we
could even get the guns up.

Yeah, before,
that's how it goes sometimes.

So we'll switch dogs out
to our old pro, Aspen.

Hey bud.

All right, Chip,
time to take a breather.

GORDON These
woodcocks are lightning quick.

So we need a plan B.

It's time to bring out the
calm and cool veteran,

Aspen to give us a better
chance at a successful shot.

Round two, we got this.

ERIC Here.

Gordon, she's
on point up here, so.

Heather, you and Gordon
stay right in this opening,

I'm gonna go in and try
to flush this bird out.

Okay. Woo.

ERIC All right,
get ready, guys.

Okay.

Let's see
what she picks up here.

She's right
forward there.

HEATHER Okay
Gordon, so go ahead and walk in.

ERIC
Aspen will, okay.

Gordon, come over this way.

Hey, whoa!

Oh shit.

Damn.

She didn't wait
quite long enough for
us to get there.

Got ya.

GORDON
Unfortunately,
it's a near miss by me.

Lucky for us Aspen
doesn't skip a beat.

ERIC
Aspen, what you got?

Whoa. Whoa.

That bird's gonna be
right in front of us, Gordon.

GORDON Gotcha.

ERIC You guys get.

GORDON
I go to the left?

So get into
this opening here.

That'll give you a
good shot opportunity.

Get a little
bit more open. Whoa.

So get into that
opening and just go ahead and

walk straight through it.

ERIC
Where did it go?

HEATHER
Where is it? Oh.

ERIC Whoa.

HEATHER
Its still here.

HEATHER
There it goes!

ERIC Gordon!

HEATHER Nice!

ERIC Dead bird!

HEATHER All right.

ERIC
Dead bird, Aspen!

Yes.

ERIC Come here.
Come here.

Aspen, dead bird. Dead bird.

HEATHER
Good shooting boys.

Nice. Nice, nice, nice.

Thank god for the dogs.
Aspen, she nailed it.

You've gotta be quick.

Super quick, beautiful.

Well let's get
a bird in your bag here.

Please.

Thank you.

HEATHER All right,
good shootin' guys.

That was amazing,
seriously.

Now one bird as you
know is not gonna

complete the final cook.

Would you mind
pickin' up some more?

HEATHER
Absolutely.

I've got a
lot to do this week.

We'll see
what we can do.

We'll
be here all day.

That was a great start.
Great job.

I'm startin' to understand
now what James was on about.

Yoopers understand the land.

You know, this bird is
not too rich, you know,

it's very lean, hardly any fat
on there, so do I use berries?

GORDON
Is it cherries, it is apple?

I don't know yet.

The good news is
I've got a bird.

GORDON With
only three days to go
until the big cook,

I've still got plenty of work
to do until I'm feeling

like a true Yooper.

So I'm off in search of
a true local delicacy,

the chaga mushroom.

This is not a mushroom
that you can easily spot

on the floor of the wood.

GORDON These
things are somewhat unique,

so this is gonna be an
adventure and a half.

bloody hells bells.

These mushrooms
better be good.

GORDON I'm here to
meet Brian Benzy a backwoods

forager who has promised
to help me find this
illusive fungus.

Gordon Ramsay!

How are you, captain?

GORDON Lookin'
at the tepee and that beard.

Welcome to
the Upper Peninsula.

GORDON I'm
hoping these mushrooms are not

the magic kind.

Pleasure to meet you.
It's an honor.

Good to see you.
My goodness me what a spot.

BRIAN
It's a beautiful spot.

I'm dying to
pick these mushrooms.

I'm a mushroom fan.

We're gonna head
this way and we're
gonna find some chaga.

Chaga.

That's
what we're after.

They grow on a tree, some people
say they're really illusive,

but I know there's
chaga on this land.

Well, I'm in
your hands, captain.

So I wanna give
you this right here.

Hold on a minute.

We're, we're mushroom picking.

Yeah, I know
we're mushroom picking.

Not with an ax.

There's bears,
there's mountain lions,

there's wolves.

Stop it. Mountain lions?

Mountain lions.
Pretty deadly.

Are they?

So you don't wanna
go in the woods without

some type of a weapon.

And what
are you gonna use?

What am I gonna use?

I'm not gonna use anything,
you're gonna do all the work.

Okay.
Shall we?

We're headin'
this way, right here.

And, and mountain lions,
seriously?

Oh mountain lions.

There's been one
spotted right up here.

GORDON I'm
deep in the forests of
the Upper Peninsula, Michigan,

trying not to get
killed by bears or

mountain lions, or as my
guide Brian describes it,

mushroom foraging.

Now what's so special
about the chaga mushroom?

It's definitely
a super food.

Yep.

It's full of antioxidants
and all kinds of goodies.

Right. Got you.

BRIAN But right
here we got some stuff.

These are reishi mushrooms.

GORDON
Can you eat them?

If you know what
they are, you're fine,

but if you don't know what
they are don't eat 'em.

GORDON
So we'll leave them.

BRIAN
We'll leave those.

And what's up there?

They look like
a shelf mushroom.

And anything that grows on
a birch tree is medicinal.

Yeah. Gotcha. Okay.

GORDON
While I won't be using it
for medicinal purposes,

I'm hoping a chaga
mushroom will add unique

flavor to my menu
at the final cook.

BRIAN See
that tree right there?

GORDON Yes.

That's a yellow birch.
Right.

Chaga grows
on a tree like that.

That high up?

Oh sometimes they'll
be 60 feet in the air.

GORDON Really?

BRIAN Oh yeah.

GORDON
And what color are they?

BRIAN
They're black.

GORDON Black.

You gotta keep your eyes
out, they'll be high, low.

Shit.
There you go.

GORDON I
had no idea they were
gonna be that high up.

Well, what we gotta do
is look for somethin' that we

can climb, cause you
can get that one.

GORDON
That's 12 to 15 feet.

12 feet maybe?

Look at the
size of that thing.

That is a super
food right there.

How am I gonna
get the bloody thing down?

Well, let's see here.
See that leaner there?

Yeah.

Well, maybe we
can go chop that off.

This one here?

No, little further in
there, the next one in there.

This thing here?
That thing right there.

Just chop the base of it off.

Almost got it, beautiful.

How much do you weigh Gordon?

220.

Okay, well let's
test the branches and

we'll see how good they are.

Oh you mean
this is a step ladder?

This is gonna
be a step ladder.

I'll hold it and you
can manage up there.

Gotcha, gotcha.

Okay, let's
put her up there.

Okay, now you don't wanna put
all your weight on the branch.

So you gotta kinda pull your
upper body and then you've

gotta put your foot there.

Okay, gotcha. You sure
that's gonna take my weight?

That's definitely
gonna take your weight.

You said mushroom
picking, foraging,

I've never foraged with an ax.

Well, here we go,
here's your first time
for everything.

Okay. Oh shit.

What did I say? For god's sake.
Okay.

Okay, okay.

Let's try that again.

Go ahead.
Toe right there.

There you go.
Put your hands up.

You're almost there, Gordon.

GORDON
Oh, bollocks.

Come on, you got it.

Man!

Okay, let's just get up
to these first two here.

Right, here we go again.

Third time lucky.

You got me?

I gotcha.

Get your right
foot right there.

BRIAN Close
to the tree, close as you
can get it to the tree.

There you go. Beautiful.

You're good, you're good.

Ready?
Stand out the way.

BRIAN
There you go, right there.

C'mon swing like you're,
swing a little harder.

Oh there you go, almost.

It's comin'. Pry it.
Pry it, pry it.

BRIAN
There you go, beautiful.
Awesome.

That's it.

Beautiful,
that's it right there.

It looks
like charcoal.

Looks like
a bear shit, but.

Looks like
someone shit on the tree. Shit.

Yeah. Here's what
you're lookin' for, this
amber color in here.

It doesn't
look that edible.

Well, we'll have a cup
of tea right now and you can

see what it tastes like.

Gotcha.

BRIAN
I got some chaga tea.

I'm dying to taste
this, you know that.

What's that for?

Well, we gotta have
a little wedge of orange.

It's like
a little cocktail.

Well, it's
a woods cocktail.

It just helps the flavor.

GORDON Oh my god,
look at the color of that.

Oh, it's nice.

There you go.
You got it?

I got it, thank you.

A little teaspoon of honey.
Yes. Beautiful.

Oh-la. Wow.

It's got that bark flavor,
you can, you can taste that

bark straight away, yeah.

BRIAN Right.
It's kinda earthy.

The orange is nice,
that makes it a little bit more

zesty and the honey
just sweetens the
whole thing up, wow.

Oh yeah, it's not too
shabby at all like this.

I'm gonna take that
for the final cook at the end

of the week.

Shall we go
look for some more?

Sure.
But can you climb this time?

I'll climb this time.

GORDON It's
gonna need some work that
chaga mushroom.

Doesn't taste of much, but
when you start getting into

that sort of deep
floral muddy,

earthy flavor it's
actually quite delicious.

I feel now I'm a little bit
further up the ladder

to becoming a Yooper.

GORDON With two
days left until the cook,

it's time to get
out of the forest.

Now, I'm told there's
another world that lies

beneath the surface
of Lake Superior and
I'm gonna meet

a super talented diver
who tells me there are
plenty of lake

fish beneath these waters,
including one called a burbot.

Now apparently it's
as ugly as it sounds,

but supposedly it
tastes amazing.

Fingers crossed
we'll find out.

Dusty!

Hey, Gordon,
you made it.

How are you, sir?
Man, what a spot.

Good to see you, man.

Good to see you.
Likewise.

GORDON
Diver Dusty Cliffman,

knows the depths of
Michigan's lakes like the

back of his hand.

Now I come from a country
that we know turbot,

but I've never
heard of a burbot.

Burbot is a
bottom dweller that's

not generally targeted.

Right.

So it's somethin' that
most people don't know about.

And tasty?

Poor man's
lobster is what they say.

I'll take
that any day.

Ready to go dive?

I'm ready to
get some fish, yeah.

Let's go.

GORDON Out
here, Superior the world's
largest freshwater lake,

feels more
like an ocean.

This lake
swallows ships.

Once you get out in the open
water there's nowhere to hide

when the weather turns.

Right.

And some of these
huge freighters,

1,000 feet long, they
get into trouble.

That's how dangerous
these lakes can be.

Yeah. Wow.
How rough does it get?

You can have
waves 20 feet high.

Stop it.

Yeah. So it's
beautiful now but it can
get ugly real quick.

Yeah.

This is the spot?

Now, this is the spot.

This is actually a shipwreck,
called the Bermuda.

What, right
under the boat?

DUSTY
Right under the boat.

That's incredible.

In the Great Lakes
alone there's an estimated

6,000 shipwrecks.

6,000?

6,000 between
the five Great Lakes.

Wow.
How big is the wreck?

It's a 150 feet long.

GORDON Wow.

It sank in 1870, so
it's a really big wreck,

really intact, but
it's not that deep.

Right, fish
potentially down there, burbot?

Burbot, some other
species that we can't spear.

Most likely will be
bass and sunfish.

Right. Okay.

Before we shoot
anything we'll just signal.

Signal to go,
all clear, is what?

Pew, pew!

Gotcha. Let's go.

Let's do it.
Amazing.

So we're gonna
come down on the stern
of the shipwreck.

Yeah.

We got flashlights
so we're just gonna be lookin'

in the crevices and then we'll
make our way to the bow.

Gotcha. Gotcha.

So hopefully we'll
find a burbot hidin'.

Gotcha, thanks
for that, thanks, bud.

GORDON
20 feet below the
surface the 150 year old

rusted wreck sits
on the lake floor,

remarkably preserved by the
cold freshwater of the lake.

And of course the ship's hull
is teeming with bass and

sunfish which I'm
not allowed to spear.

I'll have to keep my
eyes peeled for burbot.

As I navigate the wreck I
see a fish flash out of

the corner of my eye.

Hopefully, It's the burbot
I need for my final cook.

GORDON I'm
in the Upper Peninsula,

deep below the surface
of Lake Superior in
search of a local

fish called burbot that I'm
told are hiding in the nooks

and crannies of
this shipwreck.

Out of the corner of my eye I
spot what could be a burbot,

but it turns out it's a bass.

I need a rod and reel to
catch them legally

but all I'm holding right
now is a spear gun.

Down in a crevice of a
ship I spot another fish.

Unfortunately, it's
just more bloody bass.

With our air running low, it
looks like we've struck out,

the burbot will live
to die another day.

Woo, that was beautiful.

It was.

Oh my god!

So pristine down there.

Sorry we
didn't catch anything.

That's why it's
called fishing.

So could you sort me
something out for the end of

the week?

I think I can have
somethin' for you, no worries.

Yeah? Thanks, bud.
Amazing.

We didn't get any burbot,
but one step further

to becoming a Yooper.

You know, diving
on these wrecks,

understanding what's going on
underneath this pristine lake

I'm starting to
feel like a local.

Now I've been told if you're
up in the UP it's an absolute

must to visit a unique
monastery that's run by a

group of monks that have
a very, very sweet tooth.

Looks like I'm gonna have to
get on the old Sunday best,

behave myself and clearly
mind by Ps and Qs.

Oh boy.

I'm

Good morning, Father.

Morning.

GORDON
Father Ephraim and his
fellow monks produce a

legendary jam made from
thimbleberry which could be

the secret ingredient I
need for the final cook

in two days' time.

Now your
jam's legendary.

Apparently.

Can I start off
with two small jars?

I think we should
get some work done first.

Work done?
Yeah.

We're kinda shorthanded, we've
only got about six monks.

Right, okay.

We've got some,
some work to do to get
this fence in

before winter hits.

So if you help me with the
fence, we'll eat some jam.

Does that work for you?

Serious? Yeah.
Yeah, I'm serious.

Okay, yeah, let's go.

Of course I'm
serious, all right.

Now we need some poles.

Why are we
protecting them so much.

Who's comin' for
these berries?

The deer and
particularly the bear.

GORDON Those
bloody bears again.

At least he hasn't mentioned
mountain lions, yet.

But with a fence to put up I'm
learning there's no such thing

as a free lunch in the UP.

This feels like I'm back in
Scotland with tossing the caber.

You know, I thought
about caber tossing,

but I thought post hole
digging would be more useful.

Are you saying
these aren't that heavy?

I don't think so.

GORDON
Just down here.

Huh?
Yeah, put it right there.

Maybe my log's
heavier than yours.

Could be.
Just here.

You might
consider this part of
the Yooper experience.

Right.

EPHRAIM
It's a little sandy.

GORDON
Okay, father.

Man, you mean
business, man, huh?

Now this recipe doesn't
sound like a sort of
bog-standard jam.

EPHRAIM A
lot of jam is just a
matter of figuring out the

pectin and the acid ratio.

Yeah and why has
it got such a demand?

Thimbleberry,
for whatever reason,

is sort of the trademark of
the Upper Peninsula I think.

Yes.
Are there many bears here?

EPHRAIM
Quite a lot.

More bears in the UP
than people, I'm told.

Serious?

I hear wolves up
here sometimes but they
don't eat thimbleberry.

That's kind of them.

You deep enough?

Oh you beat me.

GORDON We good?

EPHRAIM You're
out of breath but you got a
deeper hole than I do.

Shit!
Should be good.

Oh, excuse me.
All right.

Keep the lord out of it
and I don't mind the
swearing so much.

There you go.

EPHRAIM All right.

Yeah, happy?

That should work.
Yeah.

Now you
need some cement.

Okay, great.

Right. Man, this jam
better taste good.

So. It is.
It is.

I love that confidence.

Now put
your posts in here.

Gotcha.

EPHRAIM Got it?

Yeah. Hell.

Are monks allowed female
companions in the winter?

EPHRAIM No.

Would you,
if you could?

The spiritual life
is difficult enough as it is.

Right, so
less distraction.

Less distraction
because essentially my job is

to pray for the world, it's
not somethin' I wanna mess up.

Yes, no, but
you're quite a cool man,

so I don't know if there's a
secret Tinder account that a

monk can swipe on.

No.
No.

Not that
I know of anyways.

GORDON
Okay, just, just asking.

Okay, so is there a monk
in charge of the kitchen?

Kind of.

GORDON Right.

I mean
Father Basil cooks.

Stop it.

His name is Father Basil?

Yeah.

After the herb?

He says he
goes well with tomatoes.

Don't hump it, just
pat the soil down.

GORDON
Okay, gotcha.

Sorry, I'm excited, I've
never built a fence before.
Happy?

I think so.
Jam time?

We got,
we got 23 more posts.

Stop it.

I've gotta pick
my own berries.

EPHRAIM All right,
all right, all right.

I'll tell you what, we've got
these two wheelbarrows

loaded up with soil,
you know what I think.

Go on.

I think we should
have a wheelbarrow race.

You want me to
race with a wheelbarrow?

Wouldn't that be fun?
From where to where?

Let's go from right
over there and we'll go to the

end of the
intersection down here.

Right.
Father, seriously, come on.

I mean I apologize
for swearing,

I'll apologize for screaming
at all those cooks,

but this is not fair.

Well, I mean you can
apologize to me but it's not

my name you're using in vain.

True. I'm 53.
Right.

So I should have at
least a ten second head start.

Ten seconds?

Oh give me a
five second head start.

Give me something
for the old man.

Five seconds,
all right.

Five seconds.
Who is that person there?

All right.

Oh shit.
What are you doin'?

What is
that down there?

Who is that person there?

All right.

Oh shit, shit, shit!

What are you doin'?

Damn!
Put on some speed.

GORDON I'm
in the Upper Peninsula
where alongside the

incredibly fit Father Ephraim
I'm doing the Lord's work,

wheelbarrow racing.

Shit!

Father! Slow down!

For sake!

Congratulations, Father,
please may I have some jam.

Yeah,
let's have some jam.

My god!

GORDON
After building a fence
and racing a wheelbarrow

just to get a taste of it,

this jam better be
something special.

And how long does the
thimbleberry season last for?

Thimbleberry season is about six
weeks if you're lucky.

They say it's
a tarter raspberry.

How would you describe it?

It's earthier.
Earthier.

Here, why
don't you try a taste?

GORDON Thank you.

Wow. Oh delicious.

GORDON Look how
dark and rich that is.

Father, it's beautiful,
the colors are amazing.

And the seeds are somewhat
softer than a raspberry.

EPHRAIM Yeah.

They disintegrate,
they don't linger.

Mm. Do you know what,
that's good?

I mean I think we found the
new raspberry, I think.

This is fit for
Buckingham Palace.

I can see the Queen having
this on her scones.

Thimbleberry jam.

Mm-hm.

And it's definitely
given me another source of

inspiration for the final
cook at the end of the week.

Amazing, thank you, sir.

You're welcome.

Right now I
feel like a pig in shit.

Sorry, a pig in,
a pig in mud.

I can't help myself.

GORDON
Father Ephraim, he's a
beast, let me tell you.

Fit as a butcher's dog.

The jam, beautiful.

It's exciting stuff, a
chef's dream big time.

GORDON With
one day until Chef James
and I battle for

the honor of being
deemed Yoopers,

I'm off to meet a man who's
famous for three words you

don't normally hear together,
smoked fish sausages.

Now it sounds
a bit mad, doesn't it,

smoked fish sausage,
but if you're a Yooper
it's a tradition.

GORDON
Hopefully, it's a secret that
I can take with me to the

final cook.

What the hell does
this baby plug into?

Captain Ron!

Oh how you doin', bud?

How are you, sir?
Oh my goodness me.

Yeah, you wanna come
see what the Yoopers do?

GORDON
Captain Ron has made
fish sausages

since he was a boy.

This week is about
becoming a Yooper.

Yeah.

And they said you've got
the best smoked fish sausage

anywhere in the UP.

Yeah, oh yeah. Yep, I'd
put it up against anybody's.

Now I could smell
that smoked sausage from
down the road.

Oh yeah, we get a lot of
people smelling that up there.

So this could be a key
ingredient for my final cook.

Yep, yeah.
Here we go, bud.

Okay. Let's go.

They're little babies.

Oh my lord. Stop it.

That's a trout?

That's a lake trout.

Captain Ron,
that's huge.

RON Oh yeah.

You sure that's trout?
I believe so. Right there.

That's incredible.

Have you ever
filleted a fish?

100,000 times.
Oh 100?

Absolutely.

Oh, okay.
There's your good
knife right there.

I got you a good
sharp on, watch out.

Yes. Very carefully in.

You gotta take the
rib bones off there.

Yeah, right there, see.

Shit man.

Yeah, I don't want that
going through the grinder
because we don't want to eat it.

GORDON No.

RON You got a
big bone there, you see it?

GORDON Man, you're
missing nothing, are you?
There's no flies on you today.

I've been
doin' it all my life, bud.

Gotcha.

Me and my one eye can
see better than you.

That one eye is
a powerful eye, man,
I'm telling you.

Yeah.
Very powerful.

GORDON
Fish filleted.

Not bad for a troll.

GORDON It's time
to start seeing how the sausage

is made.

Okay, now we
just gotta grind her.

And then we got that.

All right.

Come on, get in
there you little prick.

I swear a little bit
at it all the time.

Did you
hear what he said?

GORDON
Turns out, I'm not the
only potty mouth chef

in this neck of the woods.

I'm a clean nut too.

GORDON We can't
work on a dirty surface.

no.

All right. Now we can mix.

I got secret ingredients
that I can't even tell you.

I could tell you, but
I'd have to drown ya.

GORDON If I'm
gonna become a Yooper I
need to know the secret.

Give me a few
secret ingredients. Whisper.

I got some salt in there.

Salt.
That's not a secret.

Smell that right now.

All spice.

Oh no.

That's ******** stuff.

Ginger?
Nope.

Curry powder?
No.

Nutmeg?

Yeah. There you go.

So you gotta give
it a little oil.

And mix it
up with the hand?

Well, no. I'll get some,
you want daubers right?

I'll mix
it with my hand.

You might have been pickin'
your ass, I don't know.

We can't mix like that.

My hands are clean.

Captain Ron, look
at those hands.

Okay.

Let 'em have it.

Absolutely.

GORDON Nutmeg and
secret spice is added,

it's time to start
the casing process.

Gotcha.

RON Yeah,
that's probably good, eh?

And this is
where the magic starts.

Yeah, crank that baby.

Ready?

Oh, you're
goin' backwards.
I'm good.

Holy Christ now you just
went backwards? What the hell?

It's coming out,
it's coming, it's
coming, it's coming.

Yeah, it's comin'.
It's comin'. See.

RON
Yeah, see all nicely.

GORDON
That's nice.

See that's far enough,
then you tie that, yeah,

there you go.

And then
tie that nice.

RON Yeah.

GORDON
Casing complete, it's time
to put them into the

wood smoker which is filled
with more of Captain Ron's

secret ingredients.

Now what flavor is this?

That's just
Captain Ron's flavor.

GORDON I'm
too afraid to ask what

Captain Ron's flavoring is.

GORDON So how long
will they smoke in there for?

That one will
be like six hours,

but I got some for you
in there, right now.

You got some ready?

I got some ready for ya.

Inside here?
Inside there.

I know what
that's about, bud.

Yeah, you always get smoke.

You wanna be a Yooper?
You gotta get in there, buddy.

GORDON
Having been immersed in
Captain Ron's flavor,

whatever that is, it's time to
taste the fruits of our labor.

I love how juicy they are.

Look at how nice that is.

Oh yeah.

That'll put
hair on your nuts.

It will.

Mm, that's some good shit.

Yeah, that's lovely.

See, and it won't break
apart when you cut it either.

May I
take those three?

Yes you can.

That was incredible.
Yeah.

They said
it was the best.

Having tasted it now for me I
think it's gonna be a little

secret weapon for
the final cook.

Yeah. There you go.

Sir, take care.
Take care.

Thanks, Captain!

GORDON
What a sausage.

The spice is perfect, but
after that smoke the flavor

and the moisture inside so
it's given me ideas now.

I don't think James will
have that at his final cook.

GORDON
What a journey.

An amazing week.

Honestly, I feel like I've
just gone through a baptism of

fire in the Upper Peninsula
and these Yoopers do have a

true love and lots of pride
for simple and unique

ingredients that surround
them on a daily basis.

I just hope that I've learned
enough to impress them.

James.

Hey, what's up Chuck?

Good to
see you, my man.

JAMES
Good to see you.

Oh my goodness me.
Are you good?

I'm very good.
What an amazing week.

Oh yeah, I bet.

You said
get out there,

start understanding
what this Yooper means,

the importance of that.

Yeah. Right.
Man, they're hard.

Yeah, that grit.

One of us has gotta
leave this waterside

as a Yooper.

Yeah, yeah, exactly.

Don't blow it for
me today, please.

GORDON
With our battle underway,

hopefully James and I
will both leave this

shoreline as Yoopers.

But only one of us can be
victorious in mastering

the local cuisine.

It will be a race
to the finish.

GORDON I'm on
the coast of Lake Superior
where Chef James

Rigato and I are attempting
to become Yoopers.

But first, we face off
in a battle to master

their local cuisine.

So troll versus troll.
Woodcock?

Yeah, the woodcock.

I got some smoked whitefish.

Do you
have any monk jam?

Of course I do.
That's the best.

Come on.
Have you met those monks?

Yeah,
they're great guys.

GORDON Oh my god.

Father Ephraim's,
he's somethin' else.

But have you
seen how fit they are?

Good thing he's a
monk cause he terrifies me.

So I'm gonna make a
bit of a sort of casserole

with those woodcock.

JAMES Yeah.

And then I'm gonna use
some of that beautiful

local maple syrup.

JAMES Yeah.

GORDON And I'm
gonna make a succotash and
start grilling that corn.

I'm gonna get a little
fancy and do a little Waldorf

salad so I, I hope it
doesn't make me even
more of an outsider.

Is that what
you're gonna do? Waldorf?

Stop it. Really?

Yeah, yeah, I swear.

Look you're getting
all fancy on me, yeah.

I know, exactly.

To the point that
they kick me out.

GORDON What you
doin' with those woodcock?

JAMES The
woodcock I'm gonna do a little
bit of simple salt and pepper.

GORDON Yep. Yep.

Roasted in the pan
and then with the trout here I

take wild rice and I
make a flower out of it.

Uh-huh.

JAMES And then
just dust that, pan fry it.

Right.

GORDON
Dusty wasn't able to
catch any burbot,

but he provided us with some
beautiful lake trout instead.

JAMES To me
you can't come up here

and not, not be
inspired to cook.

I think, I barely cook
inside too, it's almost
always over a fire.

I'm gonna roast these
vegetables off for puree and

sit that underneath
that lake trout.

GORDON With my
woodcock casserole started,

it's time to bring some of
Brian's chaga mushrooms

to the party.

It's amazing how dark
that chaga mushroom and look I

just put it with
my vegetables now.

GORDON It's like a
dark, rich, ruby color, right?

JAMES
Yeah. That's beautiful.

I made a little cornbread,
all Michigan ingredients.

Gotcha.

JAMES I'm
just gonna let it hang out
and get a little warm

by the side.

Love that.

Cause this
grill's ripping.

I'm gonna treat
those woodcock almost
like a sort of pigeon.

Yeah, I think it needs
to be just kinda pink on the

bone and barely
cooked through.

Yes, I'm gonna
quickly sear them and
then literally throw

them in the casserole
at the very end.

JAMES It's
not like duck though,

so if it's too rare it's
gonna be a little gummy.

Yeah.

JAMES If it's
under or over, you're dead.

Gotcha.

So you broke 'em down?
I'm goin' whole.

Oh really?
Yeah.

GORDON I'm
literally 30 seconds each side.

Look at the size
of these things.

So these are one
bite aren't they.

JAMES Yeah, right.

Quick taste,
little fillet.

Oh my god.

That's nice.
Wow. Bloody hell.

If that doesn't get my Yooper
badge I'll come up here and

open a donut shack.

GORDON
With a variety of new
ingredients to test out,

I'm starting to fall behind.

GORDON Are
you starting to plate up?

No.
What you doing then?

Man.

I'm gonna plate
up so I can come over

and sabotage you.

I need to catch up.

This man's moving
fast my man, I'm telling you.

I can slow down.

No, no, no, no,
it's not for the old man.

That bread looks fantastic.

You can't go wrong,
a little thimbleberry jam
on the cornbread.

Now I'm gonna finish a
couple of the thimbleberries

inside this casserole here.

That's nice.
Yeah.

Do you know what the
big shock for me was?

JAMES What's that?

They weren't
as tart as a raspberry.

No, they're jammier.

Obviously, it's a jam,
but it's like more of
a cooked fruit.

GORDON
It's exactly that.

With guests arriving soon,

I need to snap into high gear.

Now, c'mon,
think, think, think.

Whitefish.

So with the sausage,
you suggest what?
Grilling that first?

Yeah, you might wanna
warm it up a little bit.

Yep.

So charcoals on top of the
cast iron to finish the

top of the cornbread.

JAMES Yeah, I
just wanna melt that butter.

GORDON
I love that.

Get it nice and, you
know, get a nice glaze.

Now Jerry, what you
got left to do, my man?

JAMES I'm
gonna plate and garnish.

I'm pretty much ready to go.

I'm still
on my first dish.

JAMES
Let's go, man! Let's go.

me, can we have
a quick taste James, please.

Grilled succotash.

So I'm gonna serve
that with the lake.

Money. I love it.

Money!

What, what
does money mean?

That's a troll thing.
It means you're killing it.

Oh. Okay, right.

I'd eat that all day.

If we become Yoopers
today why don't you and I open

a restaurant up here?

That's a great idea.
C'mon, seriously.

I love it, I love it.

What should we call it?

You'll get us our first
Michelin Star in the state.

The Troll, Troll Café.

Troll Café!

No-one will come, Troll Café.

Pasties and monk jam.

There you go.

GORDON
Are you ready?

Did you slow down for me?

Oh no.

You've
cooked everything?

Maybe.

Okay, one of the
most exciting parts now.

I'm gonna cook
that lake trout.

Oh that's looking good.

My god.
That looks great.

How firm is that?
Beautiful.

That's beautiful.
Isn't it?

Beautiful.

GORDON What
do you reckon of trout?

Leave it pink?

JAMES You
know, I think they're
gonna probably prefer

a little more cooked
through, but not well done.

Gotcha.

Smells pretty good
all the way down here.

Good afternoon,
nice to see you all.

GORDON The guests
have arrived and seeing their

familiar faces, I'm
feeling the pressure.

Last one. Woodcock.
Here we go, baby.

With our table of
Yoopers seated,

it's gonna be a mad
dash to the finish line.

Looks fancy.

Yours looks really fancy.

JAMES Oh I dunno.

I'm tryin' to go for the,
the rustic,

classic Yooper at home.

Stop it,
that's what I'm doing.

Oh yeah.

Okay,
woodcock dressed.

Fit for the Queen.
Boom.

Right my man, please do not
keep our Yoopers waiting.

You're not putting flowers.

These are
local flowers.

You're
putting flowers?

They're local.

Hey, we're gonna
get banned from the UP.

No way.

You're puttin' a
daisy chain on your woodcock.

Come on, man.

Man, bang goes the
Yoopers this week.

Woo.

GORDON
With a table of hungry
Yoopers ready to dig in,

I'm hoping James and
I have done enough to
impress them.

Let's go.

GORDON I'm on
the coast of Lake Superior
where Chef James Rigato

and I are racing to
feed a table of hungry Yoopers

in the hopes shedding
our troll status.

Here we go. You good?

Yes.

Man, that smells good.
Hello down there!

GORDON
However, only one of us will
be crowned the winner

of mastering the
Yooper cuisine.

Man, what a
feast, look at that.

Wow, look at that.
Oh right.

What a feast.

Beautiful.

First of all for me
it's been an amazing week.

Let me give you a little
insight to what we've got.

GORDON Start off
with the beautiful white fish.

I grilled the sausage.

RON Yeah.

GORDON And then
made almost like a sort of

crème fraîche,
fragrant bruschette
on top of there.

Next to that we
got the lake trout.

GORDON
Succotash that's been roasted
on the grill and then the

woodcock, the illusive bird,
I caramelized them with that

incredible chaga mushroom,
finished with some

thimbleberries as well.

I had the
smoked white fish.

JAMES Kinda
doin' a Waldorf salad and
then we have some wild

char roe, that's
from Lake Michigan.

Down state caviar, just trying
to impress you guys a little

bit, let you know that
trolls are cool too.

JAMES And
then we have lake trout and
I, I take wild rice,

make a flower out of it
and kind of pan fry it

in that flour.

JAMES A
little sauerkraut,
apple butter and then

fresh apple shave on top.

We got some cornbread
that's all Michigan,

so the honeycomb, the butter,
the buttermilk that's in it,

the thimbleberry jam.

And then the woodcock as well,
besides chef makin' fun of me

for putting
flowers on my dish,

they're a little bit of
caramelized ham with some

lovely stock and then a
little bit of pickled mustard

seeds and onion.

GORDON
Mm, I love that.

Brian you look 20 years
younger with no beard.

Yeah, well I figured
I'm comin' to town,

I gotta shave for you, Gordon.

You look immaculate.

You know it's Uncharted ,
not The Bachelor .

You know that, right, just
in case you thought you

auditioned for the wrong show.

Amazing. Please enjoy.

HEATHER
Thank you so much.

BRIAN Ooh,
this looks fabulous here.

That's lake trout.

A tough table, huh?

Foraged in the
four seasons up here.

GORDON But
Captain Ron's munching
away, isn't he?

JAMES
He's still eating, yeah.

Which is a
good sign, right?

It is a good
sign, they seem happy.

I really like
James's white fish.

RON Yeah.

It was, I think
that was phenomenal.

Gordon's was a little
bit too tart for me.

This reminds me
of salmon. It's so good.

I'm kinda
likin' James's myself.

They're serious.

JAMES Yeah.

Aren't they?
It's quiet now.

What do you think
they're thinking now?

I mean they're
smiling, I see smiles.

The woodcock is the
best of everything of the

whole meal I'm thinking.

Oh that woodcock,
I mean man that's good.

I think I like the
woodcock with the beets just a

little bit better from Gordon.

James's woodcock
is a bit overcooked.

Tasted more like wild a
little bit, too much wild.

DUSTY
The cornbread, I just
had a taste of it

and it's fantastic.

Oh It's awesome,
yeah it's really good.

Man, looks like
they're done. Shall we?

Yeah.
Let's go.

Well.

Well from up
there it looked like
you guys were happy.

Yeah. Very.

Everything was excellent.

Superb, superb food.

Great.
How was the white fish?

RON
To me it was good.

It was somethin' like
my spread that I make

and I did like it.

And then my trout...

...see I don't like
sauce on my trout.

I liked his trout better.

Right, no
sauce on the trout.

I ain't no sauce man.

It wasn't a
sauce it was a puree.

In Yooper talk
it was a sauce, okay.

Oh sorry,
gotcha, okay.

Nobody, nobody
would say puree.

No, okay. Yeah, true.

You warned me about
that didn't you?

I'll tell you
what, the best of the
best was this right here.

Hey!

Which is the,
which is the woodcock
with the beets.

It was extraordinaire.

Great.

It's hard to say ooh
this one's a little bit better

or that one's a
little bit better,

but we did a little
bit of a vote here, so.

Uh-oh, okay. I gotcha.
Okay. Come on.

So by a very,
very slim margin...

Gordon's the winner.

Oh see, I told you.
That's good.

BRIAN
Very, very slim.

You won it with
that right there.

We all went with this
right here it was like,

the woodcock's superb.

If you had everything
to go this is out of
this world right here.

Cooking alongside
this super-talented chef.

Yeah.

The big question
is are we a step closer
to becoming Yoopers?

Yeah, you're
gettin' there.

No more trolls.

You're definitely,
you're definitely honorary
Yoopers for sure.

BRIAN
Excellent job.

RON You did it.

I knew it was
gonna be good in the UP,

but I didn't realize it was
gonna be this good underwater

and on ground.

So thank you for making me
fall in love with the UP.

Chef.

Hey.
Continued success.

Thank you,
appreciate it.

GORDON
Take care all of you.

God bless and show some
love for those trolls.

Yeah, all right.

GORDON
What an amazing journey
it's been crossing the

stunning Upper Peninsula.

Whether it's diving in
those beautiful waters,

hunting those tiny woodcock
with my furry friends

or even grafting with
those incredible monks.

And I may not have
become a Yooper,

but I sure as hell
damn got close.

Now I'm goin' back
down the road,

joining the trolls and
on to my next adventure.

Captioned by
Cotter Media Group.