[upbeat music playing]
-Hi! -Thank you.
[woman] You're welcome.
How are you?
[inaudible]
[upbeat music continues]
-[music stops] -[inaudible]
[Phil screams]
[upbeat music resumes]
[music fades]
[upbeat theme music playing]
♪ A happy hungry man ♪
♪ Is traveling all across The sea and the land ♪
♪ He's trying to understand ♪
♪ The art of pasta Pork, chicken, and lamb ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And he'll dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing He asks in return ♪
♪ Somebody please, somebody please ♪
♪ Can somebody ♪
♪ Somebody feed Phil? ♪
♪ Somebody feed him now ♪
When Richard and I were growing up, we never went anywhere.
We lived in a suburb of New York.
And we never traveled, really.
Then finally, in 1972, our parents booked a trip to Florida.
Unfortunately for them, we had just discovered that,
the year before,
this place called Disney World had just opened in Orlando.
[fanfare music playing]
So we bothered our parents every single day
for about eight months
until they relented and said we could have one day at Disney World.
And when we got there, it was really hot and really crowded,
and we were standing on these lines with our book of tickets.
And at one point, my mother turned to me and said,
"Do you like this?"
And I said, "This is the best day of my life."
[fanfare music fades]
[Phil] Now, if you think that this episode is going to be about
what Orlando is most famous for,
I suggest you go elsewhere.
I'm here to maybe change your mind about Orlando itself.
It's a city created around entertainment, yes,
but it has its own story beyond the theme parks.
Did you know it has an amazing food scene?
I didn't, but it's not surprising, really,
as it's a city of immigrants from all over the world.
And what they've brought is their culture and their cuisine.
[Latin music playing]
[Phil] First stop, Crocante, for Puerto Rican food.
-The star. Hi, Yamuel. -How you doing, Phil?
This is Chef Yamuel Bigio.
Glad to have you. I'm happy that you're here.
I read that "crocante" means crispy and crunchy, right?
Correct. That's our specialty.
We, uh, try to cook low and slow and take our time
to get that crispy pork skin.
-Yeah. -I'll be right back.
-I'm ready for you. -All right.
[Phil] Orlando has the biggest Puerto Rican population
outside of the New York City area,
so this place has a lot of regulars like this nice superfan, Luis.
What's your favorite thing?
They call these arañi-tacos. It's made with fried plantain.
Ah, as the shell.
As the shell. And that's pulpo, which is octopus.
But putting these two things together, amazing.
-You know some things. -[laughs]
[laughter]
[Phil] Yamuel, I'm excited. Oh my God.
[both laugh]
We have our pork sausage that we make here.
This one right here is pork stomach, we call it cuajo.
[Phil] Uh-oh.
-We have some octopus tacos. -[Phil] Yes, Luis was telling me.
Baked chicharrón.
-Oh! -We like to call it Puerto Rican candy.
-We take pork skin, and then we bake it. -Yeah.
That way, it's as crispy as possible.
Here you go.
[men chuckle]
[Phil] Luis, did you get this?
-This is chicharrón. -Chicharrón.
[Phil] I'm going into the taco.
-Luis, here I go. [Luis] Salud.
Salud.
Mm!
Octopus cooked perfect, tender.
[playful music playing]
Doh!
Eh… eh… eh…
Porchetta.
[chuckling]
[man] You ready, Phil?
[laughter]
[Phil] Wowee-wow-wow!
I'm not worthy.
[laughs]
Look at this porchetta.
Look at it. Look.
Look. And also listen.
[crack]
[Phil] Hear that? You hear that crack?
That's Crocante.
All right, now, this is dinner and a show, and the show is more dinner.
[laughs]
Look at the steam coming off it. This just came off the rotisserie?
[Yamuel] It did.
[Phil] Porchetta is traditionally Italian,
but Yamuel gives his a Latin-Caribbean twist
by adding lime, oregano, cumin, and turmeric.
I'm so happy. Oh, baby.
Hee-hee.
And now the pork middle.
Oh my God, what did I-- I don't…
The pork knuckle gets really crispy and really, really juicy.
[Phil] Got it.
[woman laughs]
I don't know what to do. Keep eating the first thing?
I won't be able to finish. I gotta move on.
Porky goodness. Pork for everybody.
[laughter]
You like?
[Phil] Look, sometimes words just fail.
Fortunately, Yamuel has some friends who can express
what's going on in my stomach better than I can.
[percussive music playing]
[cheering]
Viva Crocante!
[dreamy music playing]
[Phil] A few months ago, I was on my book tour,
where I go around, and I do a live show.
In Orlando, I met the food writer for the Orlando Sentinel,
Amy Drew Thompson.
She promised to show me some of the best food in the city,
so here we are at East End Market.
Oh my gosh. Great. This is going to be a treat.
This is Matt Hinckley. This is Hinckley's Fancy Meats.
It says "Fancy" on your shirt.
-That's what we do. [laughs] -[Amy] It is fancy.
This young lady is the reason that I am here.
You're like the goodwill ambassador for Orlando.
That is the joy of my life because there is so much here
outside of what people think Orlando is.
So many chefs doing many creative things…
-Yeah. Like you. -Case in point.
Duck pâté and antelope hot dogs.
[Matt] Yeah. We bring in a lot of stuff from local farms.
-[Phil] They're here in Florida? -They're in Orlando.
[Phil] We're ordering pretty much everything,
which we'll eat once we land at a table.
[Matt] We'll load you up.
Uh, we'll make you a nice big display of the charcuterie in a case
and a couple sandwiches.
All right. I'm excited. Oh, baby.
[Phil] While we're here, let's start with this amuse-bouche.
[Amy] Shall we?
[Phil] Duck BLT with egg.
-Ready. Here we go. -[Amy] Cheers.
[Matt] Here you go.
Just in time.
That is not un-good.
That's a good way of saying it.
[Amy] Matt has won many sandwich-related accolades beyond my own.
-He's getting another one today from me. -Mm-hmm.
-[Matt] Thank you, brother. -The best.
-Orlando! -Orlando.
[Amy] Mm-hmm.
[humming]
Let's go four feet away to La Femme du Fromage.
This is the Mistress of Manchego.
-Hi, -Hey, how's it going?
-Phil. -I'm Tonda.
Very nice to meet you.
I'm so excited to be here.
[Tonda] Welcome.
[Phil] I hear you make the best grilled cheese.
We have a pretty good grilled cheese.
Oh boy.
[Tonda] This is what we call the Truffle Pig.
So we do a truffle compound butter.
There's Sottocenere al tartufo,
which is an Italian truffle cheese, which is fantastic.
We've got some smoked bacon in there.
Oh!
Oh my God.
Oh, that's a good grilled cheese. Oh, if you like a grilled cheese…
[Phil] Wow, ladies!
-All over me. So worth it. -[Phil laughs]
-Yeah? -Yeah!
I love the face when people are so excited
and they get something that all happens. Just like that.
One of the most delicious grilled cheese in the world.
-Thank you so much. -Come on.
-Cheers. -Okay, here we go.
[playful music playing]
[Phil] It's not just stalls here. There are sit-down places too,
like Domu, a noodle shop where we can perch
and taste more treats from our new friends.
[Amy] Oh my gosh.
[Phil] Look, Matt's back.
Wow!
[Matt] Pâté en croûte made with rabbit.
This is curried pig head with pistachio and prunes.
Wow. I'm gonna eat all of it, if you don't mind.
Not at all. Just save room for your chicken.
-I will. -Here it comes.
Which is coming.
-Oh. -Oh, come on!
Chicken salad with preserved lemon.
I've had that sandwich before. You're going to get that lemon zingy.
[Phil] Mm.
Wow, that's good.
Matt. Here's to you, my friend.
Here's to you.
Cheers. Thank you.
-The best. -Enjoy.
-Hey. -Tonda's back!
-Oh my gosh. -How are you?
Wait a minute. We need room for you.
People here seem concerned I might not have something to eat for five seconds.
That makes me happy.
[Tonda] This is the Rogue River blue.
-Can I do it? -[Tonda] Go right on in.
Do you want some first?
-It is… -It's like if cheese were fudge.
Yeah.
Did you enjoy that?
-Yes. -[laughs]
-You're doin' a little dance? -Yes.
-[laughs] -Thank you.
-You're welcome. -This is so good.
Good, I'm so glad.
-Enjoy. -Just fantastic.
-It's like a parade of nice. -Right?
Special delivery.
[Phil] And here's Domu owner and chef, Sonny Nguyen,
with some chicken wings and ramen.
And then our signature tonkotsu ramen, also known as the Richie Rich.
[giggles] I feel Richie Rich today. Weapon?
-Oh my gosh. -There you go.
Ooh! Oy, oy!
[Amy] There's so much weight to that broth.
It's like light gravy.
-Right? -[Sonny and Richard chuckle]
Sonny!
This is like Japan level.
That's like the best soup of any kind ever.
[Sonny] Yeah, it's very unique to us because we do the shoyu miso,
and then our miso has, like, ground pork in it,
it has red miso. It has…
There's a lot of flavors going on. [laughs]
So this is a non-traditional egg.
-Wait a minute. -[Sonny laughs]
What did you do to that egg?
Typically, you would marinate it in a soy base.
What we did different here is that we put a brûlée on top.
So you get the balance of sweet and salty.
Could I have another one?
-Yeah. -[laughing]
[Phil] Last stop, dessert.
Do you know Gideon's?
Everyone who comes to Orlando knows Gideon's.
Hi, Steve.
[Phil] It's run by mad scientist Steve Lewis.
[Steve] Baking is my stress hobby.
I joke the secret ingredient in the cookies are my tears.
[laughing]
[Phil] The original is a chocolate chip cookie.
-Correct. -Let's have a bite.
-[Steve] All right. -Look at that.
[Phil giggles]
[Steve] Each cookie is just shy of a half pound.
They take over 24 hours to prepare.
[laughter]
[jazz music playing]
-[Steve] That's the appropriate reaction. -We're doing the Gideon's happy dance.
[Phil] It looks like it would be a sugar bomb, but it's not.
-I prefer to use dark chocolate. -[Phil] Yes.
It's a much more balanced experience.
The goal is to create a rich cookie, not a mouthful of sugar.
-Mouthful of sugar is easy. -Are you from here?
I'm from Staten Island. I've been in Orlando for over 20 years.
Because I got to watch it go from just chain everything
to local, local, local.
I am the most local of local businesses, and I have a spot at Disney.
The American dream. You're looking at him.
[music fades]
[gentle music playing]
[Phil] Remember I told you about our family trip to Florida in 1972?
The other thing we begged our parents to do was to go to the Florida Everglades.
And we get there and we saw one alligator, but the alligator was doing this.
This is my actual footage of that alligator.
That was the extent of the wildlife.
This was not exciting in any way.
It was really, really hot and really, really boring,
so Richard thought it would be fun to send me back to the swamp.
-Captain. -Captain Cade.
Here to help you out, man.
[Phil] This time on one of those fan boats that I've only ever seen on TV shows.
[Cade] Hop in far right, watch your step.
Are-- Are we seeing alligators?
[Cade] Uh, hopefully.
[Phil] Yeah. Hopefully.
[Cade] Phil, go ahead and put them on.
We're going to get cranked up and idle out.
Do I need to hang on to anything?
If you would, fasten that seat belt up on the side of the seat for me.
Got him!
[men giggling]
[Phil] We didn't have to go very far to see the alligator.
We turn the corner and bang.
-What? -[Cade] Oh, yeah.
-[Richard laughs] -[Phil] Are you kidding?
[Cade] Look over to the back of the right of her.
Uh, there's a little baby a couple feet on the other side of her.
This is a pretty good-sized female,
but they're the only ones that will be around baby alligators.
I didn't hear anything you said.
[laughter]
That's-- That's not real.
-All right. Thank you, ma'am. Long life. -[Richard laughs]
[growls]
[upbeat music playing]
Check out this big guy. Look in that little trail.
-He's looking right back at you. -[Phil] Wow!
-[Cade] That is about a 12-foot alligator. -Holy cow!
[Cade] One of the biggest bull gators on this lake.
If he got a burst of energy, he could come up on the boat.
Absolutely. Last year during mating season,
he would slam on top of the boats.
With people on it?
Oh, yeah. I had to wipe the seats off, the seats turned brown a little bit.
[laughter]
-All right. -[laughter]
[upbeat music playing]
[Phil] The Everglades can be terrifying, that's true,
but it's also beautiful.
So if you're in Orlando, you don't actually need to stand on line
to see the animatronic gators in the fake swamp.
[growls]
[Phil] Just half an hour away, you get the real thing.
[music fades]
[folk music playing]
[Phil] It's ice cream time.
But not just any ice cream.
This is Filipino ice cream.
-This is the best ice cream. -[woman] It is the best.
[Phil] We're at Sampaguita, run by Marie Mercado and Mo Hassan.
Hi.
[Phil] I'm here with Anna Eskamani,
who's the state representative for this district.
I told you I'd be back.
Thank you for coming back.
[Phil] I discovered this place on my last trip here.
Every bite is fantastic.
There's stuff you never had before, stuff I never had before.
Hence, the people. Hello, people!
-[diners] Hi! -[laughing]
Let's do the guava creamsicle first.
Oh, yeah. That's the stuff.
Soy sauce butterscotch.
[Phil] I tried a lot last time.
This particular ice cream, the buko pandan, is coconut based.
-[Phil] Coconut. -So "buko," um, is young coconut.
There's coconut shreds in there, and then the pandan.
[Anna] Good, right?
This is Sampaguita flavor, by the way.
That's a namesake flavor.
My mom would make me dessert like a milk jelly with lychee fruit,
and so this is to honor her.
It's like a love letter to the Philippines
and to honor the heritage of my parents
and their story through what I know the best, which is ice cream.
I can think of no better ad for the Philippines
than something that tastes as good as all this.
We also have vegan halo-halo,
which is the iconic shaved ice dessert of the Philippines.
-That's what I'm having. -I haven't had that.
Oh, you need that.
[playful music playing]
-[Marie] Here you go. Hello, hello! -[Phil] Here it is. Halo-halo.
Yes. It means mix-mix.
Mix-mix. I remembered this and I was like, "We gotta come here,"
because this is one of the best sundaes in the world.
-[laughs] Truly. -It is. It really is.
-You haven't had this? -I haven't, but this is so good.
We're gonna be here till you get to the bottom.
[laughs]
[Phil] For Anna, Sampaguita is not just a treat.
It's evidence of how Orlando is transforming from an industry town
to a city in its own right.
[Anna] Marie is such an incredible example
of the young people who come to our community
and make it their own.
For me, Orlando has always been a community of immigrants,
a community of scrappy hard-working Floridians
who want to make life better for the next generation.
Of course. The park brought all these immigrants to town,
so it's part of the story, but it's not the story.
-The story is always the people. -Totally.
We are such a young city where we're still malleable.
We're shaping the story and the future of Orlando.
-Thank God for you. -[laughs]
You're so bright and cheerful.
What are you doing in politics?
You kind of have to be positive in Florida politics.
If not, I would be surrounded with a lot of ice cream,
probably at the corner crying somewhere. [laughs]
You never know where you're going to meet a hero.
Today, I want you to meet Brandon Wolf, who survived the Pulse Nightclub shooting
here in Orlando,
one of the worst things to ever happen in this country.
And right after that, he became an activist,
not just for LGBTQ rights,
but he's also a great advocate for gun safety.
People feel like the system is stacked against them,
that one voice can't make a difference,
but whether or not my voice makes a difference, I have to use it.
[Phil] Today, we're going to meet for breakfast
at an incredible institution called Se7en Bites.
Thank you, sir.
This looks like paradise.
-[Brandon] It is paradise. Welcome. -[woman] Welcome.
[Phil] And this is Trina Gregory-Propst.
Trina is a fantastic chef and baker. The pastries are unbelievable.
The food is huge.
-[Trina] Let's start with these. -[Phil] Let's start with these.
I'm gonna have some food out shortly.
Yes, because you can't just have this.
[Phil] This is a favorite hang of Brandon's,
who moved to Orlando to work as a performer at Disney World.
How hard is it to run an organization called Equality Florida?
It's a really challenging time to do this work.
-Yeah. -I'll be honest.
Florida is full of beautiful, kind, decent people.
And it is our politics that has become challenging.
-And quite frankly, embarrassing. -Right.
I just knew that a better world was possible,
and it had to start by us challenging these politicians
who refused to do a damn thing about any of our problems.
Right. Were you any kind of activist before?
No.
You know, I lost my best friends that night,
and I was really afraid that the world would never get to really know them.
They would just be names on a wall somewhere,
and remembered for how they died, not how they lived.
Marco Rubio was running for re-election at the time,
and I was furious that he was using Pulse as an on-ramp
to running for re-election for the Senate.
So I sent an unsolicited email to his opponent,
and I said, "Hi, this is my story. How can I help?"
I'm sure you can tell people that you don't have to wait
for the horrible thing to happen to make that phone call.
You don't have to wait until your town is trending.
You gotta show up to local government meetings.
You gotta run for office if you can.
You fight back by breaking bread with people and--
Yes. Hard to hate when you're having a meal with someone.
-You've got to just jump in. -All right.
Oh, boy.
-We've got all of it for you. -Okay.
This is the Chicken Lickin' Good.
It is a biscuit with applewood bacon,
an over-medium egg,
and then it's smothered in our five-cheese mac and cheese.
My goodness. Maybe this is the happiest place on Earth.
[Brandon] It is.
This is our Cuban.
Our Southern Cuban, so it's a Southern twist on it.
[Phil] I love it.
Our beef and bacon sloppy joe, old-school style.
That's our Minnie Pearl chicken and waffle sandwich.
Minnie Pearl!
-[Phil] Hee-hee! -[Trina] And chicken pot pie.
That's all?
-[Trina] I mean… -[laughter]
-I love it. Okay. -[Phil] Here we go.
-Oh my gosh. -This is delicious.
The crunch of the fried chicken is awesome,
and then the sweetness of the syrup and the savoriness of the gravy.
This is a complete breakfast.
The syrup that we finish with that, we actually make here in-house,
so it is a gallon of maple syrup and then five pounds of butter,
and I melt it, then I emulsify the butter into the syrup.
-And voilà, vanilla butter syrup. -Voilà, call 9-1-1.
[laughter]
Trina, you don't see the irony
in calling a place Se7en Bites, when there's no way
you can eat any of your food in seven bites?
[Trina] It's true.
So in 2006, I had gastric bypass surgery, and they re-train you how to eat.
And seven to nine bites is what you eat per meal.
[Brandon] Wow.
We back that philosophy up with,
"If it's only going to be seven bites,
it better be the best damn seven bites ever."
I've seen small girls finish these plates. Don't be a quitter.
[men laugh]
[Brandon, laughing] I think that's a challenge for you.
-Goodbye, pants. -[laughs]
[Phil] As a member of the LGBTQ community herself,
Trina has expressed her pride by publicly stating that Se7en Bites
is home to anyone feeling unsafe in the current environment.
Would you say that Orlando is a safe space at the moment?
[Brandon] Before Pulse Nightclub,
Orlando was still a welcoming, inclusive place.
-Of course. -Maybe a little quieter about it.
On June 12, 2016, this city came out.
[Brandon] Sidewalks in rainbow, Amphitheater in rainbow.
Our mayor wears a shirt that says
"Protect trans kids," and raises the progress pride flag.
How do we resist, push back, and make those what define our state
instead of what the governor's doing to help him run for president?
-I would like you to run for president. -[laughs]
[tense music playing]
[Phil] The first thing I remember wanting to be as a little kid
was an astronaut.
You know, I grew up in the '60s
when we were shooting people into space
and we walked on the moon.
[reporter] Blastoff.
The mightiest space machine man has ever launched.
We've gone to our furthest place we've ever physically been.
That was 1969.
And today, I'm gonna meet a real astronaut at Cape Canaveral,
the Kennedy Space Center.
Captain.
[Phil] This is Captain Winston Scott.
Wow. What a-- What a great honor to meet you, sir.
The pleasure's mine.
Welcome to Kennedy Space Center Visitor Complex.
I can't tell you what a thrill it is to be here,
and you're just standing here like you're with your old friends.
[Winston laughing] As a matter of fact, I am. Some of my old friends.
This is Rocket Garden, and as you can probably tell,
these are vintage rockets
that go all the way back to the Mercury days.
-Mercury, Apollo. -[Phil] Yes.
-Apollo 7. -[Winston] Absolutely.
[Phil] I watched this go.
I always marvel at the size of this thing.
[Winston] All of this is all fuel and rocket.
But you couldn't get them up there without all of that fuel.
Five hundred thousand gallons of rocket propellant
generate 7.5 million pounds of thrust.
You pass 100 miles per hour before you clear the tower.
[Phil laughs]
Most thrilling moment of your career?
[Winston] I think was my first spacewalk. When I put the suit on,
exited the airlock outside
and then floated up to the top of a payload bay.
And when I did that, I could see how high we were,
and how fast we're going over the Earth, at 17,500 miles per hour.
You're the ultimate traveler.
Yeah. I've been so fortunate to be able to travel as I have.
-A real hero. Thank you. -[chuckles]
-My pleasure. Thank you. -Captain!
[dreamy music playing]
[Phil] Turns out, they let idiots train for space missions too.
So look out, I'm going to Mars.
Okay, Alejandro. This is not some tourist ride, right?
-This is what astronauts use? -This is the real thing. Yes, sir.
You're sure you want me to be in this thing?
-I want you involved. Yes, sir. -Mm-hmm.
[Phil] I mean, it feels a little like a ride.
Mm-hmm. It's going to feel like a roller coaster.
-Oh God. -A really intense roller coaster.
-What do you mean, intense? -[laughs]
[Phil] And look at the geniuses monitoring the situation.
[Alejandro] All right, godspeed.
-All right, we are undocked. -[Phil] Hello.
[Alejandro] Going through re-entry.
Look at that view.
Kind of cool.
-[Alejandro] We have landed. -[Phil] Right.
[Alejandro] Now it's going to be your job.
There you go, push.
[Phil] How'd I do?
[Alejandro] You're doing good.
Receiving coordinates. Coordinates are one, two, zero, X,
three, two, two, Y.
Generate waypoint.
[Phil] Whoa!
Whoa, whoa!
Oh God!
Philip, you okay in there?
[laughing]
-I put the ass in "astronaut." -[Alejandro laughs]
[Alejandro] We're going to try to take a… Ooh! Oh! Uh! Ah!
-Oh God! -[giggles]
-Oh God! [laughs] -[laughing]
-[Phil] Getting a little nauseous. -[Alejandro] Left.
Phil, you got us stuck.
-I guess we live here now. -I guess we live here now. [laughs]
[upbeat music playing]
[geese honking]
[Phil] Now we're going to a neighborhood known as Little Saigon,
and we're going to a great market called Tien Hung, with Ricky Lee.
Ricky is a food blogger and the son of Vietnamese immigrants
who escaped by boat after the Vietnam War.
[Ricky] After 1975, when Saigon fell,
hundreds of thousands of Vietnamese left the country.
Some settled here in Orlando
and started businesses like Tien Hung to get a taste of home.
[Phil] How big is the population?
Um, I believe last count was about 50,000.
We have the highest concentration of Vietnamese businesses,
restaurants and markets.
And so people come to eat and shop and get a taste of home.
-[Phil] Oh! -[Ricky] Yeah.
[Phil] This banh mi is supposed to be one of the best sandwiches in Florida.
-[Ricky] Right, I definitely agree. -[Phil] Banh Mi boy, that's me.
[Ricky] You're going to be a Banh Mi boy today.
-[Phil] It's fresh and hot. -Vietnamese coffee.
Here you go. Cheers.
Oh, it's like a coffee shake. It's awesome.
-In half, right? -Yeah.
Ooh, look how fresh and-- Oh, look at it.
-[Richard chuckles] -[Phil] This is what you want to see.
All this beautiful cilantro, carrots, onions, a little mayo, pork.
-This is the special. -French butter, French bread.
French butter.
[Richard chuckles]
It's so tender and… and buttery.
Because we're friends, you gotta share.
Share, trade, switch.
[Phil] This is gorgeous.
It's interactive, that crispiness of the baguette too.
It's interactive.
-Because it talks to you while you eat it. -[Ricky chuckles]
[Richard chuckles]
[woman] What are we doing today?
We're being knowledgeable. Boom.
We'll go through, taste each four of these different flavors
and be able to distinguish which one you like, which you don't,
and explain it to your customers when we go out to the market.
[chill music playing]
[Phil] There's a wonderful organization here in Orlando
that teaches kids how to become entrepreneurs.
Their product is honey that they harvest, package and sell at local farmers markets.
This is called Black Bee Honey.
Here is Black Bee Honey's program director, Alexis Hicks.
When you put it in your mouth, you want to sit it on your tongue
and get it everywhere in your mouth.
Because you want to be able to taste those profiles.
[Phil] They're having a honey tasting to get to know their product.
And they were kind enough to let me join.
This is a-- I came on a good day.
What do you think?
[girl] It's good. I actually like it.
It's like herby and floral.
You like the orange blossom better?
Just a little bit. [laughs]
Did they harvest the honey?
[Alexis] They're going through training, through an 11-week course.
-You put on the bee suit? -[boy] Yes.
I did that. I did it in Ireland.
It's scary.
[Phil] I was scared too. I mean, I didn't get stung.
I did.
Through the suit?
-It came in the suit. -[Phil] Oh!
You'd never see me again.
[laughing]
[Phil] What made you decide on honey?
[Alexis] We're a food desert here in this community.
They don't have access to fresh veggies or fruits,
things that bees kind of help pollinate and help grow.
They learn how to run their own business.
They write their business plans, get certified in beekeeping,
then they can come back and work with us in a leadership role
to be able to teach the other students.
Oh, it's good.
Yes, it's good.
I took a little home with me, and you can buy some too.
Or just make a donation by going here.
[soothing music playing]
[Phil] A few minutes from downtown Orlando is the town of the Eatonville.
I love any place with the word "eat" in it,
but that's not what makes it special.
It holds a significant place in African American history,
and has some of the best food around.
We're going today to a legendary place called Kook'n with Kim.
-Are you Marcel? -Yes, sir. I am.
-Hi. I'm Phil. -Nice to meet you.
-You're Kim's grandson. -Yes, sir, I am.
-Wow! -[laughs]
You want to meet Kim?
How you doing?
Hee-hee. It's nice to meet you.
Now it says soul food with an Asian influence.
Yes. I'm from Thailand.
[Phil] You use some Asian spices?
Yeah, but I ain't gonna tell nobody my recipe.
You don't have to tell me anything.
[Kim squeals, laughs]
-You have to talk to this right here. -[Kim] Okay.
[jazzy music playing]
[Phil] Joining us for lunch is local councilwoman Wanda Randolph.
[Wanda] Everywhere she has been,
she has a crowd of people that follows her.
I know you've had food trucks and worked in other places,
and you developed a following.
I can see why.
[Kim] Yes. Why?
-This is my daughter, right here. -Hi.
Hi. How are you?
What a great family. You get to work with the family.
Did you meet my brother?
[Richard and Wanda chuckle]
You like him?
-I love him. -You do?
[Wanda chuckles]
-Well, nice meeting you, goodbye. -[laughs]
-Yes, okay. -[Phil chuckles]
-What should I start with? -The meat loaf, oh my God. Mm-hmm!
You know how sometimes you eat the meat loaf,
they have so much bread inside?
-It's all meat. -I understand.
-[Kim] You'll see when you take a bite. -[Wanda] Yum.
-This is real food. Yes. -[Kim laughs]
[Phil] Oh my God.
Now, you get a bite of this sweet potato. No butter, no dairy product.
Just the pot--
-[chuckles] You have good judgment. -[Wanda] I told you so.
To come here. I mean, come on, this is beautiful.
Sophina, bring me one of them turkey wings and put the gravy on top.
[Phil] Wow!
He ain't gonna be no good when he leave here.
I came in no good.
[laughing]
[chuckles]
-Wow! -Go help yourself, baby.
-Yes. -Digging in.
Oh, yes.
[Phil] Look at that. Don't need a knife.
-Yes. -Get in there.
[Wanda] Mm, mm.
-[Phil] Oh my God. -[Wanda] Mm.
My Thanksgivings are terrible now.
[laughing]
Yeah.
Now, tell me about where we are.
Because this is a historic place, Eatonville.
[Wanda] Yes, it is.
This is the oldest municipality for African Americans
in the United States of America.
-1887? -[Wanda] That's right.
And it was established by free slaves
who came here looking for a better place to live.
We take a lot of pride here in Eatonville.
-[Phil] Yes. -[Wanda] Everyone knows Mrs. Kim.
-On Sundays, you can't even get in here. -[Phil] Yeah.
If you don't get here by 10:30 to get in line,
the line is from the inside out to the sidewalk.
-I'm glad it's Wednesday. -[Wanda] Yes.
Okay. [laughs]
[Phil] So tell me your story.
-[Kim] I'm from Thailand. -[Phil] Yes.
I'm mixed. My father, Black, my mother, Thai.
My ex-husband is in the Air Force.
-He brought me from Thailand. -Okay.
I work so many places, hospital, nursing home.
I said, "One day, I want my own restaurant."
And I kept praying, praying, praying.
Keep on praying.
It takes me 30 years.
[voice breaks] I've come a long way.
Can I tell you something? You deserve it.
Yes, sir.
You deserve this. You are testament to hard work.
-Yes. -Perseverance.
-Yes. You can do it, I'm doing it. -You're the proof.
-Hold on to the hand. -That's right.
-Hold on to God's hand. -[Phil chuckles]
Don't let go till he says let go.
What if I want more turkey wing?
-[Kim] I got you, honey. I got you. -[Phil laughs]
[voice call chimes]
-[Pete Holmes] ♪ Somebody Feed Phil ♪ -Ah!
[Phil] Pete Holmes, everybody.
I don't get to see you enough.
I got to see and be with Pete
at the, uh, Vancouver Comedy Festival, right?
It was so great, and we had so much fun,
and we went and had amazing Chinese food.
-We did. -You're making me hungry.
They brought me a bagel with whitefish.
Oh! I love all the Jewish foods.
Mm!
Do you have to eat this on camera?
Let's say yes.
Sadly for you, this is the show.
Did you know I'm in Orlando?
Very nice. Nice people. Good people.
I'd feel better if you were eating. Do you have anything?
I have coffee. Look, I have a little cup of espresso.
Oh, that's cute. You're like a giant.
[laughing]
Great Seinfeld bit.
I like to pretend the hotel soap is regular-sized and my muscles are huge.
[laughs]
It's not bad.
Seinfeld taught me that corny jokes, that there's a place for them.
You can find a place for, like, something that's a little bit stupid.
-Look who you're talking to. [chuckles] -I know.
Do you have a comedy special coming up that I can tell the people?
I do. It'll be on Netflix. It's called I'm Not for Everyone.
Pete Holmes, I'm Not for Everyone.
I love you, Pete Holmes.
-I love you too. -And now we come to the point of the call.
-Yeah. -A joke for Max.
So you are this week's joke for Max.
Uh, there are these two guys, hunters in the woods,
and they come upon a big hole, a huge hole in the ground.
They pick up this big rock that's nearby, they throw it in the hole,
and they listen,
and ten seconds later, bam! They finally hear it hit the ground.
All of a sudden out of nowhere, hauling so fast. Boom!
A goat comes running by them, between them, knocking them apart,
and jumps in the hole.
Falls… Uuh! Bam!
Goat falls in the hole.
They're like, "What? What was that?"
Ten seconds later a farmer comes up and goes,
"Have you guys seen my goat?"
And they're like, "Uh, I don't know. What did he-- What did he look like?"
And the farmer's like,
"He has to be around here. I tied him to a big rock." [laughs]
[laughter]
[laughing loudly]
Brilliant. Pete, I'll see you soon.
-Thank you. Bye-bye. -Bye, buddy.
[festive music playing]
[Phil] It's time to say goodbye to my friends in Orlando,
so I wanted to give them a great dinner, and tonight we're going to Capa,
which is run by Michelin-star chef, Malyna Si.
[Phil] Ah! Look at you!
Here's Yamuel from Crocante.
You clean up nice.
-Nice to see you. -Nice to see you.
[Phil] My East End Market friends, Tonda, Matt, and Sonny from Domu.
[Amy] Slide it down.
[Phil] I'm happy Marie and Mo are here
from my favorite ice-cream place, Sampaguita.
Ricky Lee is here, as is Amy Drew Thompson, of course.
This is the big splurge of the week for me,
and, wow, it does not disappoint.
This has wonderful tapas and amazing steak.
[sizzling]
-[Phil] Look how great that looks. -[Amy] Mm-hmm.
[Malyna] Here we have, uh, two variations of paella.
This is a traditional paella Valenciana.
This is with saffron, rabbit, chicken, fava beans, and green beans.
-That one is a seafood paella. -[Phil] Thank you. How good is this?
-The saffron is… -[Marie] Amazing.
-Amazing. -Right?
Look at me go.
Is there anything about Orlando that you think still needs to be said?
I see the food scene just getting better and better.
It just gets more interesting as we go.
And I'm just really happy to be part of it.
And to be with you all at this table, it makes me really proud.
[Phil] What's great is, you expect the world cities to be fantastic,
but sometimes the best story is where you don't expect it.
[Amy] Mm-hmm.
The world comes to Orlando.
So it's not that surprising that Orlando is a world city.
[Phil] Oh, here's some steak.
-You got one down there? -[Tonda] We do.
All right. The food is amazing.
[laughter]
[laughing]
Do we feel close enough to pass the bazombling bone?
[laughing]
[Ricky] There we go.
[Phil] Now we're family.
What have I learned this week?
Yes, bring your family to Disney World, to Epcot.
Come, enjoy it.
Maybe you'll have the best day of your life.
Whoa!
[laughs]
[Phil] But for me, the real magic kingdom
is the real world just outside.
Thank you, Orlando.
[laughing and clapping]
[Phil] Thank you for being such a beautiful surprise.
[laughs]
[applause]
Luis! I thought you were just a guy who likes to eat.
[Luis laughs]
[gentle music fades]
[closing theme music playing]
♪ Come sit at his table ♪
♪ If you're happy, hungry Willing and able ♪
♪ To see how breaking bread ♪
♪ Can turn a stranger Right into a friend ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And he'll dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing He asks in return ♪
♪ Somebody please, somebody please ♪
♪ Can somebody ♪
♪ Somebody feed Phil? ♪
♪ Somebody feed him now ♪