1 00:00:01,044 --> 00:00:07,842 ♪ ♪ 2 00:00:07,925 --> 00:00:09,093 GORDON: Shit. 3 00:00:09,218 --> 00:00:12,722 HILARY: You might get wet. You need to watch your feet. 4 00:00:12,805 --> 00:00:14,057 If your feet do get caught in the rope, 5 00:00:14,140 --> 00:00:16,225 you're going overboard, especially with that open 6 00:00:16,309 --> 00:00:17,268 back of the boat. 7 00:00:17,351 --> 00:00:18,811 You're going over, I'm not gonna stop you. 8 00:00:18,895 --> 00:00:19,729 GORDON: Right. 9 00:00:19,812 --> 00:00:20,772 HEATHER: Hang on. 10 00:00:24,776 --> 00:00:26,861 (laughs) 11 00:00:26,944 --> 00:00:28,863 HEATHER: Hang on. GORDON: (bleep). 12 00:00:28,946 --> 00:00:29,906 HILARY: Oh God! GORDON: (bleep). 13 00:00:38,664 --> 00:00:39,707 GORDON (off-screen): I'm in Maine. 14 00:00:39,791 --> 00:00:44,087 A remote, sparsely populated State with more coastline than California. 15 00:00:45,546 --> 00:00:48,800 This week I'll be exploring the waters along this epic and rugged shore, 16 00:00:48,883 --> 00:00:52,678 starting in a little seaside city called Rockland. 17 00:00:56,849 --> 00:01:00,728 GORDON: Now Maine holds the title of the lobster capital of the world, 18 00:01:00,812 --> 00:01:03,523 right here, and it's home to some of the most stunning, 19 00:01:03,606 --> 00:01:06,234 delicious seafood anywhere on the planet. 20 00:01:06,317 --> 00:01:08,486 Now lucky for me, this week I have 21 00:01:08,569 --> 00:01:12,281 two-time James Beard award winning chef, Melissa Kelly, 22 00:01:12,365 --> 00:01:15,576 to help me navigate these gorgeous waters. 23 00:01:15,660 --> 00:01:17,078 Now where is she? 24 00:01:17,161 --> 00:01:18,079 Melissa! 25 00:01:18,162 --> 00:01:20,414 MELISSA: Hey, Gordon. GORDON: What a gorgeous place. 26 00:01:20,498 --> 00:01:21,666 How are you? 27 00:01:21,749 --> 00:01:24,335 MELISSA: Good to see you. GORDON: Good to see ya. 28 00:01:24,418 --> 00:01:25,753 GORDON (off-screen): Award winning chef, Melissa Kelly, 29 00:01:25,837 --> 00:01:28,047 is a true champion of New England's 30 00:01:28,131 --> 00:01:30,007 farm to table movement. 31 00:01:30,091 --> 00:01:31,634 Taking the label literally, 32 00:01:31,717 --> 00:01:33,845 she runs her restaurant, Primo, 33 00:01:33,928 --> 00:01:37,265 on a four acre farm it supplies the bulk of the fresh, 34 00:01:37,348 --> 00:01:39,142 seasonal ingredient that have made her 35 00:01:39,225 --> 00:01:42,145 ever-changing menu famous. 36 00:01:42,228 --> 00:01:43,729 MELISSA: You ready to go foraging? 37 00:01:43,813 --> 00:01:44,772 GORDON: Uh, foraging? 38 00:01:44,856 --> 00:01:46,232 MELISSA: We're gonna get some seaweed. 39 00:01:46,315 --> 00:01:47,233 GORDON: Let me get some there, it's just 2 miles. 40 00:01:47,316 --> 00:01:48,109 MELISSA: No, no, not that, 41 00:01:48,192 --> 00:01:49,610 I have some special stuff for ya. 42 00:01:49,694 --> 00:01:52,113 Let's go. We gotta suit you up. 43 00:01:59,078 --> 00:02:01,831 GORDON (off-screen): The Maine coastline is stunning but also 44 00:02:01,914 --> 00:02:04,292 too rocky to run our boat up to it, 45 00:02:04,375 --> 00:02:06,169 which means we'll be wading to shore, 46 00:02:06,252 --> 00:02:08,504 or at least that's what I was told. 47 00:02:10,006 --> 00:02:10,882 MELISSA: We're gotta jump in. 48 00:02:10,965 --> 00:02:11,966 You gotta jump in first and then 49 00:02:12,049 --> 00:02:13,134 I'm gonna hand you these baskets. 50 00:02:13,217 --> 00:02:15,052 GORDON: You said we're going foraging, 51 00:02:15,136 --> 00:02:16,345 up to waist deep. 52 00:02:16,429 --> 00:02:17,263 MELISSA: Yeah, we are. 53 00:02:17,346 --> 00:02:18,139 GORDON: That is not waist deep in there. 54 00:02:18,222 --> 00:02:19,265 MELISSA: You go first and I'll hand you this and 55 00:02:19,348 --> 00:02:21,517 then I'm gonna. 56 00:02:21,601 --> 00:02:22,727 GORDON: Seriously? 57 00:02:22,810 --> 00:02:24,270 We dropped the anchor and she said, 58 00:02:24,353 --> 00:02:25,479 "In you go." 59 00:02:25,563 --> 00:02:26,564 Are there any sharks in there? 60 00:02:26,647 --> 00:02:27,982 MELISSA: Oh yeah, we had a Great White last year. 61 00:02:28,065 --> 00:02:30,693 GORDON: There's sharks in?! MELISSA: Yeah, go! 62 00:02:32,028 --> 00:02:33,654 GORDON: Shit! it is freezing! 63 00:02:33,738 --> 00:02:34,989 Oh my God! 64 00:02:35,072 --> 00:02:37,658 MELISSA: You ready? GORDON: You're mad! 65 00:02:39,744 --> 00:02:42,580 Trust me, that's 10-12 foot deep water and 66 00:02:42,663 --> 00:02:43,956 it's bloody freezing. 67 00:02:44,040 --> 00:02:46,375 Well, that was a first. 68 00:02:46,459 --> 00:02:48,085 What type of seaweed are we looking for? 69 00:02:48,169 --> 00:02:49,754 MELISSA: So this is Bladderwrack; 70 00:02:49,837 --> 00:02:51,088 we're gonna get some of this. 71 00:02:51,172 --> 00:02:52,048 GORDON: That's called Bladderwrack? 72 00:02:52,131 --> 00:02:54,550 MELISSA: Yep, uh-huh. GORDON: Wow, that's amazing. 73 00:02:54,634 --> 00:02:56,010 I mean this is in abundance isn't it. 74 00:02:56,093 --> 00:02:59,472 MELISSA: Yeah and when you blanch it, it gets really bright and beautiful. 75 00:02:59,555 --> 00:03:02,266 Here, this is one is the Irish Moss. 76 00:03:02,350 --> 00:03:04,727 It's what we use to make like a Blancmange. 77 00:03:04,810 --> 00:03:06,270 GORDON: So almost like a natural gelatin. 78 00:03:06,354 --> 00:03:08,481 MELISSA: Actually, that's exactly what it is. 79 00:03:08,564 --> 00:03:09,315 GORDON: Wow. 80 00:03:09,398 --> 00:03:12,318 MELISSA: This one, they call this the Truffle of the Sea. 81 00:03:12,401 --> 00:03:13,903 GORDON: Oh really? 82 00:03:13,986 --> 00:03:16,239 That is crazy, 'cause it doesn't smell of salt, 83 00:03:16,322 --> 00:03:17,281 it smells of... 84 00:03:17,365 --> 00:03:18,532 MELISSA: Earth. GORDON: Truffle. 85 00:03:18,616 --> 00:03:20,743 That is ridiculous. 86 00:03:20,826 --> 00:03:21,994 I've never come across that. 87 00:03:22,078 --> 00:03:25,498 It was so fragrant. It's like being back in Elba. 88 00:03:25,581 --> 00:03:26,791 It's an Italian truffle. 89 00:03:26,874 --> 00:03:28,501 MELISSA: I know, it is, it's the truffle of the sea. 90 00:03:28,584 --> 00:03:29,752 GORDON: That is incredible, wow. 91 00:03:29,835 --> 00:03:31,212 If that's just the tip of the iceberg, 92 00:03:31,295 --> 00:03:33,965 can you imagine what lays beneath those waters. 93 00:03:34,048 --> 00:03:35,800 How many times a week would you come out here? 94 00:03:35,883 --> 00:03:37,260 MELISSA: Oh, a couple of times a week, you know, 95 00:03:37,343 --> 00:03:38,970 if I need to get some fresh seaweed. 96 00:03:39,053 --> 00:03:39,971 GORDON: Even in the Fall? 97 00:03:40,054 --> 00:03:41,639 MELISSA: Absolutely, year round, you know, 98 00:03:41,722 --> 00:03:42,723 Mainers are hardcore, 99 00:03:42,807 --> 00:03:44,308 you're salt of the earth right here. 100 00:03:44,392 --> 00:03:45,726 (laughing) 101 00:03:45,810 --> 00:03:46,894 GORDON: Are you saying that I'm not a Mainer? 102 00:03:46,978 --> 00:03:50,606 MELISSA: Well, I mean, Scotland, Maine, come on. 103 00:03:50,690 --> 00:03:53,401 We're gonna see what you got this week, Gordon. 104 00:03:53,484 --> 00:03:56,529 There's 3,500 miles of coastline here. 105 00:03:56,612 --> 00:03:59,323 This week I'm gonna make this your job to figure out what we 106 00:03:59,407 --> 00:04:02,410 have on this beautiful coast and what we can do with it. 107 00:04:02,493 --> 00:04:04,287 Bring back some bounty of Maine goods and 108 00:04:04,370 --> 00:04:06,455 see what we can do and cook together. 109 00:04:06,539 --> 00:04:07,665 GORDON: Excellent. 110 00:04:07,748 --> 00:04:09,375 GORDON (off-screen): So, the challenge is set. 111 00:04:09,458 --> 00:04:12,878 Melissa tells me that if I want to be considered a true Mainer, 112 00:04:12,962 --> 00:04:15,589 I'll have to impress her friends at the big cook. 113 00:04:15,673 --> 00:04:17,883 MELISSA: We're hardcore. We gotta see what you got. 114 00:04:17,967 --> 00:04:19,343 GORDON (off-screen): But Melissa's dishes will be 115 00:04:19,427 --> 00:04:22,722 setting the standard and if her food outshines mine 116 00:04:22,805 --> 00:04:25,141 I'll never be accepted as a Mainer. 117 00:04:25,224 --> 00:04:27,184 So I'll have to bring my A-game. 118 00:04:27,268 --> 00:04:28,019 GORDON: You're on, girl. 119 00:04:28,102 --> 00:04:30,438 You're on. Excellent. 120 00:04:42,033 --> 00:04:43,242 Now, when you think of Maine, 121 00:04:43,326 --> 00:04:44,869 you think of one thing and one thing only; 122 00:04:44,952 --> 00:04:47,163 one of the most exclusive shellfish 123 00:04:47,246 --> 00:04:48,956 anywhere on the planet, lobster. 124 00:04:49,040 --> 00:04:50,583 I'm meeting two of the very best, 125 00:04:50,666 --> 00:04:53,627 the toughest lobster fishers anywhere in the world. 126 00:04:53,711 --> 00:04:56,380 I need to get my hands on those incredible jewels of the sea. 127 00:05:04,972 --> 00:05:09,894 ♪ ♪ 128 00:05:11,812 --> 00:05:13,189 Ladies, good morning. How are we? 129 00:05:13,272 --> 00:05:15,191 HEATHER: Hey! GORDON: Good to see you. 130 00:05:15,274 --> 00:05:16,317 HEATHER: How are you? GORDON: Oh hello. 131 00:05:16,400 --> 00:05:17,485 HEATHER: Heather, Captain of Golddigger. 132 00:05:17,568 --> 00:05:18,652 GORDON: Gordon. HEATHER: My sister. 133 00:05:18,736 --> 00:05:21,155 HILARY: Hi, Hilary. HEATHER: She's my stern man. 134 00:05:21,238 --> 00:05:22,448 GORDON: That is a beautiful boat. 135 00:05:22,531 --> 00:05:23,324 HEATHER: Thank you. 136 00:05:23,407 --> 00:05:24,492 GORDON: Who came up with the name Golddigger. 137 00:05:24,575 --> 00:05:25,701 HEATHER: That would be me. 138 00:05:25,785 --> 00:05:27,787 GORDON: Because you make millions on getting lots of lobsters. 139 00:05:27,870 --> 00:05:29,830 HEATHER: It probably has a couple different meanings. 140 00:05:29,914 --> 00:05:31,916 GORDON: Chef Kelly said you've got some of the best lobsters 141 00:05:31,999 --> 00:05:32,875 anywhere in the world here. 142 00:05:32,958 --> 00:05:33,793 HEATHER: We do. We do. 143 00:05:33,876 --> 00:05:35,336 We're gonna go ahead and get aboard. 144 00:05:35,419 --> 00:05:36,212 GORDON: Jump in? HEATHER: Why don't you hop on. 145 00:05:36,295 --> 00:05:37,046 GORDON: Absolutely. HEATHER: Okay. 146 00:05:37,129 --> 00:05:38,923 GORDON: What's in there. HEATHER: Bring it on over. 147 00:05:39,006 --> 00:05:40,299 GORDON: Oh Jesus. 148 00:05:40,383 --> 00:05:42,051 GORDON (off-screen): A gorgeous boat like this often 149 00:05:42,134 --> 00:05:44,637 comes with the sweet smell of success. 150 00:05:46,347 --> 00:05:47,932 GORDON: Oh my God, that's the bait right? 151 00:05:48,015 --> 00:05:48,766 Oof. 152 00:05:48,849 --> 00:05:50,184 HEATHER: That's the smell of money right there. 153 00:05:50,267 --> 00:05:51,185 GORDON (off-screen): In Maine, however, 154 00:05:51,268 --> 00:05:53,896 success smells a lot like fish. 155 00:05:53,979 --> 00:05:54,855 HEATHER: We'll go out and try a few, 156 00:05:54,939 --> 00:05:55,815 see how you do. 157 00:05:55,898 --> 00:05:56,774 GORDON: Now, what's the secret? 158 00:05:56,857 --> 00:05:58,359 HEATHER: Pay attention and don't mess up. 159 00:05:58,442 --> 00:06:00,194 GORDON: Gotcha. Do I look like a Mainer? 160 00:06:00,277 --> 00:06:01,278 HEATHER: You look like a Mainer. 161 00:06:01,362 --> 00:06:02,655 GORDON: Right, can I work like a Mainer now? 162 00:06:02,738 --> 00:06:03,989 HEATHER: I dunno, we're gonna test you out right here. 163 00:06:04,073 --> 00:06:05,324 Let's go! 164 00:06:05,408 --> 00:06:06,200 GORDON: D'you want me to drive? 165 00:06:06,283 --> 00:06:08,160 HEATHER: Let's see how you can walk on this thing first. 166 00:06:08,244 --> 00:06:09,829 GORDON: Let's have the pedal to the metal. 167 00:06:09,912 --> 00:06:11,664 Come on, man! 168 00:06:11,747 --> 00:06:13,457 Oh shit. 169 00:06:18,170 --> 00:06:20,798 HILARY: Just like surfing. You might get wet! 170 00:06:20,881 --> 00:06:22,341 (laughs) 171 00:06:22,925 --> 00:06:24,760 HEATHER: Don't, don't fret. 172 00:06:24,844 --> 00:06:25,636 Whoa! 173 00:06:25,719 --> 00:06:29,098 (laughing) 174 00:06:29,181 --> 00:06:30,266 GORDON: Shit! 175 00:06:30,349 --> 00:06:31,350 HEATHER: It'll get better in a second. 176 00:06:31,434 --> 00:06:33,227 HILARY: It gets better. She promises. 177 00:06:33,310 --> 00:06:34,979 (laughing) 178 00:06:35,062 --> 00:06:35,938 GORDON: I came through. 179 00:06:36,021 --> 00:06:39,316 Enough's enough. (bleep) shower. 180 00:06:39,400 --> 00:06:40,609 How about closing the (bleep) window? 181 00:06:41,110 --> 00:06:42,945 HEATHER: Oh hey, you don't ever tell the captain what to do. 182 00:06:43,696 --> 00:06:44,864 GORDON: Show me what you got girl. 183 00:06:44,947 --> 00:06:45,948 HEATHER: Hang on. 184 00:06:48,367 --> 00:06:52,079 GORDON: Shit. HILARY: Hang on. 185 00:06:52,163 --> 00:06:53,914 (laughing) 186 00:06:56,125 --> 00:06:57,877 GORDON (off-screen): When Heather tells you to hold on, 187 00:06:57,960 --> 00:06:59,420 that's not a suggestion. 188 00:06:59,503 --> 00:07:01,005 GORDON: Is she always this mad? 189 00:07:01,422 --> 00:07:04,592 HILARY: Yes. She's always in this big of a hurry. 190 00:07:04,675 --> 00:07:05,718 GORDON (off-screen): I'm beginning to think 191 00:07:05,801 --> 00:07:07,470 I'm about to be used as bait. 192 00:07:08,762 --> 00:07:10,139 GORDON: We good? HEATHER: Good enough. 193 00:07:10,222 --> 00:07:11,891 HILARY: Alright, if she's gonna haul off a buoy, 194 00:07:11,974 --> 00:07:12,933 we gotta have these bait bags ready. 195 00:07:13,017 --> 00:07:13,809 GORDON: Okay. 196 00:07:13,893 --> 00:07:14,727 HILARY: Put a piece of pig in the bottom. 197 00:07:14,810 --> 00:07:15,603 GORDON: Gotcha. 198 00:07:15,686 --> 00:07:17,438 HILARY: Make sure it's nice and full and cinch it nice and 199 00:07:17,521 --> 00:07:18,731 tight when you're done. 200 00:07:18,814 --> 00:07:21,317 GORDON (off-screen): Apparently, lobsters are like linebackers, 201 00:07:21,400 --> 00:07:24,320 both go crazy over a little pigskin. 202 00:07:24,403 --> 00:07:26,280 GORDON: Shit! That quick? 203 00:07:26,363 --> 00:07:27,615 HILARY: Yeah, that's not full enough. 204 00:07:27,698 --> 00:07:28,574 GORDON: That's not full? More? 205 00:07:28,657 --> 00:07:29,909 HILARY: No, you need to fill it. 206 00:07:29,992 --> 00:07:32,828 GORDON (off-screen): And if I don't get these bait bags ready quick enough, 207 00:07:32,912 --> 00:07:35,122 Heather's definitely gonna cut me from the team. 208 00:07:37,374 --> 00:07:39,710 GORDON: Is she driving and using the gaff as well at the same time? 209 00:07:39,793 --> 00:07:40,753 HILARY: Yes. GORDON: Man. 210 00:07:40,836 --> 00:07:43,422 HILARY: Wait 'til she pulled her buoy. 211 00:07:43,506 --> 00:07:46,133 GORDON (off-screen): Heather has hundreds of lobster pots. 212 00:07:46,217 --> 00:07:47,593 HILARY: Pull it in. 213 00:07:47,676 --> 00:07:49,637 GORDON (off-screen): Our task is to haul them up. 214 00:07:49,720 --> 00:07:50,846 HILARY: Take 'em a bait bag out. 215 00:07:50,930 --> 00:07:52,139 GORDON (off-screen): Swap in a new bait bag. 216 00:07:52,223 --> 00:07:53,307 HILARY: There's a lobster. 217 00:07:53,390 --> 00:07:54,517 GORDON (off-screen): Pull out the lobsters, 218 00:07:54,600 --> 00:07:56,644 then do it all over again. 219 00:07:56,727 --> 00:07:57,978 HILARY: You gotta worry about our pots before 220 00:07:58,062 --> 00:07:59,063 we worry about the lobsters. 221 00:07:59,146 --> 00:07:59,939 GORDON: Gotcha. 222 00:08:00,022 --> 00:08:01,690 GORDON (off-screen): There are two critical things to remember, 223 00:08:01,774 --> 00:08:04,610 most important, bait bag first. 224 00:08:04,693 --> 00:08:06,612 No bait means no lobster. 225 00:08:06,695 --> 00:08:09,615 HILARY: And you also have to push it over at the proper time 226 00:08:09,698 --> 00:08:11,742 'cause you don't wanna tangled trap. 227 00:08:11,825 --> 00:08:14,078 GORDON (off-screen): Second, each line has one buoy with 228 00:08:14,161 --> 00:08:15,788 two traps that are attached. 229 00:08:15,871 --> 00:08:17,915 So when Heather sets hers back. 230 00:08:17,998 --> 00:08:19,625 HILARY: She pushed hers, over it goes. 231 00:08:19,708 --> 00:08:22,086 GORDON (off-screen): Yours is going with it, ready or not. 232 00:08:22,169 --> 00:08:23,337 HILARY: It's all about timing. 233 00:08:23,420 --> 00:08:25,047 HEATHER: It's all about timing, it's dancing. 234 00:08:25,130 --> 00:08:26,131 HILARY: Timing, timing. 235 00:08:26,215 --> 00:08:28,717 GORDON: They work like two amazing synchronized swimmers 236 00:08:28,801 --> 00:08:31,554 at the Olympics, so they just worked hand in glove. 237 00:08:31,637 --> 00:08:32,888 Shit! 238 00:08:32,972 --> 00:08:34,056 HILARY: You need to watch your feet. 239 00:08:34,139 --> 00:08:35,558 If your feet do get caught in the rope, 240 00:08:35,641 --> 00:08:36,725 you're going overboard, 241 00:08:36,809 --> 00:08:38,644 especially with that open back of the boat. 242 00:08:38,727 --> 00:08:40,604 If you're going over, I'm not gonna stop you. 243 00:08:40,688 --> 00:08:42,773 GORDON: Right. HILARY: Hang on. 244 00:08:42,856 --> 00:08:45,901 And to measure a lobster, measure from his eye socket. 245 00:08:45,985 --> 00:08:46,986 That's a keeper. 246 00:08:47,069 --> 00:08:49,071 GORDON: Gotcha. HILARY: Pinch it out, turn it. 247 00:08:49,154 --> 00:08:50,531 There, perfect. 248 00:08:50,614 --> 00:08:51,699 GORDON: Is she always this quick. 249 00:08:51,782 --> 00:08:52,992 HILARY: Yes. That's the name of our game, 250 00:08:53,075 --> 00:08:54,451 you have to be fast. 251 00:08:56,078 --> 00:08:57,746 There's one. She's gonna let you try. 252 00:08:57,830 --> 00:08:58,622 Are you ready? 253 00:08:58,706 --> 00:08:59,665 GORDON: (bleep). Hold on. 254 00:09:01,458 --> 00:09:02,668 HILARY: Watch that gap too. 255 00:09:02,751 --> 00:09:04,837 GORDON (off-screen): Now that I've successfully baited a couple of pots, 256 00:09:04,920 --> 00:09:08,173 they're ready for me to haul in a couple of my own. 257 00:09:08,257 --> 00:09:09,925 HILARY: Okay, help her get it on. 258 00:09:11,260 --> 00:09:12,428 Yep, you just let it slide down. 259 00:09:12,511 --> 00:09:14,013 GORDON: Gotcha. HILARY: Take bag out first. 260 00:09:14,096 --> 00:09:15,264 Yep, don't worry about the lobster, 261 00:09:15,347 --> 00:09:16,390 you always get that bait bag. 262 00:09:16,473 --> 00:09:17,474 GORDON: Got you. 263 00:09:17,558 --> 00:09:19,018 HILARY: Put it in, 'cause you're not gonna catch any 264 00:09:19,101 --> 00:09:19,893 without more bait in. 265 00:09:19,977 --> 00:09:20,769 GORDON: Oh shit. 266 00:09:20,853 --> 00:09:22,187 GORDON (off-screen): All I see is lobster. 267 00:09:22,271 --> 00:09:24,857 All Heather sees is me messing up their system. 268 00:09:24,940 --> 00:09:27,985 Bait bag first. Come on Ramsay! 269 00:09:28,068 --> 00:09:29,403 HILARY: Now, get your lobster. 270 00:09:29,486 --> 00:09:30,696 There you go. 271 00:09:30,779 --> 00:09:32,156 She's getting inpatient. 272 00:09:32,239 --> 00:09:33,949 HEATHER: Come on, guys, time's money, let's go. 273 00:09:34,033 --> 00:09:34,908 GORDON: Coming. Coming. Coming. 274 00:09:34,992 --> 00:09:35,993 HILARY: Wait don't push it yet! 275 00:09:36,076 --> 00:09:38,120 Watch the rope. Watch the rope! Now! Push now. Now push. 276 00:09:38,203 --> 00:09:39,413 GORDON: (bleep), (bleep). 277 00:09:39,496 --> 00:09:40,456 HILARY: You gotta get these bait in. 278 00:09:40,539 --> 00:09:41,790 Oh, get over there! Get over there! 279 00:09:41,874 --> 00:09:43,292 You gotta be there to help her. 280 00:09:43,375 --> 00:09:44,418 There you go. 281 00:09:44,501 --> 00:09:47,004 Perfect. She's always pushing. 282 00:09:47,087 --> 00:09:48,422 Are you grabbing for the lobster? 283 00:09:48,505 --> 00:09:50,049 GORDON: Oh shit. Come on. 284 00:09:50,132 --> 00:09:51,925 HILARY: Don't step on the lobster on the floor. 285 00:09:52,009 --> 00:09:54,511 Oh my word, look how the lobster's you haven't measured! 286 00:09:54,595 --> 00:09:56,972 HEATHER: I got a 15-year-old niece, Gordon, that can keep up and do this. 287 00:09:57,640 --> 00:09:59,350 Let's go, please. 288 00:09:59,433 --> 00:10:02,436 GORDON: Captain Heather doesn't give two flying lobsters. 289 00:10:02,519 --> 00:10:05,105 She is saying, "Move, speed up, we're losing money, 290 00:10:05,189 --> 00:10:07,274 time is lobsters, lobsters is money." 291 00:10:07,358 --> 00:10:09,818 So, man, you gotta dance around that boat and 292 00:10:09,902 --> 00:10:11,403 more importantly around her. 293 00:10:11,487 --> 00:10:12,696 HILARY: Go! Go! You got it. 294 00:10:12,780 --> 00:10:14,615 No, no, you gotta put one in there. 295 00:10:14,698 --> 00:10:16,200 HEATHER: Oh shit. 296 00:10:16,283 --> 00:10:18,118 (laughing) 297 00:10:18,202 --> 00:10:19,161 GORDON (off-screen): All this cursing and yelling from 298 00:10:19,244 --> 00:10:21,497 the boss makes me miss my own kitchen, 299 00:10:21,580 --> 00:10:23,874 for my sous chefs watching, get ready, 300 00:10:23,957 --> 00:10:26,460 Heather's teaching me some new words. 301 00:10:26,543 --> 00:10:29,421 HEATHER: Let's go. (bleep). (bleep). 302 00:10:31,632 --> 00:10:33,342 HILARY: Next one's coming, we gotta get it over. 303 00:10:33,425 --> 00:10:35,552 GORDON: Oh my God. You gotta hustle. 304 00:10:35,636 --> 00:10:37,846 There's no time for a cup of coffee. 305 00:10:37,930 --> 00:10:38,847 You gotta move. 306 00:10:38,931 --> 00:10:40,265 And boy, do they move quick. 307 00:10:40,349 --> 00:10:41,475 HILARY: You're there, good job. 308 00:10:41,558 --> 00:10:42,518 HEATHER: You're learning. 309 00:10:42,601 --> 00:10:43,811 Okay, it's going over. 310 00:10:43,894 --> 00:10:45,104 HILARY: Watch your feet. HEATHER: Watch your feet. 311 00:10:45,187 --> 00:10:47,606 GORDON: Jesus Christ, now? HILARY: Yeah, go. 312 00:10:47,690 --> 00:10:48,482 There you go. 313 00:10:48,565 --> 00:10:49,983 HEATHER: There you go. GORDON: Bloody hell. 314 00:10:50,067 --> 00:10:51,318 What a process. 315 00:10:51,402 --> 00:10:53,195 HILARY: I don't know if she'd fire you. 316 00:10:53,278 --> 00:10:54,238 (laughs). 317 00:10:55,239 --> 00:10:56,990 HEATHER: Wanna try to gaff one? 318 00:10:57,074 --> 00:10:58,534 GORDON: Yes! HEATHER: So, see that buoy? 319 00:10:58,617 --> 00:10:59,410 GORDON: Yeah. 320 00:10:59,493 --> 00:11:00,703 HEATHER: I'm gonna get right up here and you gaffed it. 321 00:11:00,786 --> 00:11:01,662 GORDON: Yep. HEATHER: Ready? 322 00:11:01,745 --> 00:11:02,913 GORDON: Yeah. 323 00:11:02,996 --> 00:11:04,164 GORDON (off-screen): They finally trust me enough to 324 00:11:04,248 --> 00:11:06,250 gaff my first pot. 325 00:11:07,084 --> 00:11:08,627 HEATHER: Okay, ready? GORDON: Yes. 326 00:11:08,711 --> 00:11:10,713 GORDON (off-screen): All I have to do is grab the pots' line 327 00:11:10,796 --> 00:11:13,298 with the gaffer pole and haul it in. 328 00:11:13,382 --> 00:11:14,967 Seems pretty straightforward. 329 00:11:16,176 --> 00:11:18,137 HEATHER: No! HILARY: Oh no, wait! 330 00:11:18,220 --> 00:11:19,138 GORDON: Shit! 331 00:11:19,221 --> 00:11:21,473 HEATHER: You can't just go pick any trap you want! 332 00:11:21,849 --> 00:11:23,600 HEATHER: You can get shot for that ****. 333 00:11:23,684 --> 00:11:24,685 GORDON: Bloody hell. 334 00:11:29,064 --> 00:11:31,150 HEATHER: Ready? GORDON: Yeah. 335 00:11:31,233 --> 00:11:32,151 HEATHER: No! HILARY: Oh no! 336 00:11:32,234 --> 00:11:33,444 HEATHER: Hey, you can't... 337 00:11:33,527 --> 00:11:34,278 GORDON: Shit! 338 00:11:34,361 --> 00:11:35,696 HILARY: You get the yellow and blue one. 339 00:11:35,779 --> 00:11:38,323 HEATHER: You can't just go pick any trap you want there and haul. 340 00:11:38,407 --> 00:11:40,409 They take shit serious here you know. 341 00:11:40,492 --> 00:11:42,035 You get shot for that shit. 342 00:11:42,119 --> 00:11:45,164 GORDON: This is an insane business and very protective, 343 00:11:45,247 --> 00:11:47,166 so I picked up the wrong buoy, boy, 344 00:11:47,249 --> 00:11:49,460 she wanted to stick that gaff where the sun don't shine. 345 00:11:49,543 --> 00:11:51,253 HEATHER: Only the yellow and blue ones. 346 00:11:51,336 --> 00:11:52,755 We're coming right up to her right now. 347 00:11:52,838 --> 00:11:54,089 GORDON: Yellow and blue. HEATHER: Yellow and blue. 348 00:11:54,173 --> 00:11:55,466 This one's mine. 349 00:11:55,549 --> 00:11:56,759 HILARY: You're gonna get this one. 350 00:11:56,842 --> 00:11:58,135 GORDON: Okay. HILARY: I have faith. 351 00:11:59,470 --> 00:12:01,472 Nice, grab it. There you go. 352 00:12:01,555 --> 00:12:02,347 (screams) 353 00:12:02,431 --> 00:12:03,223 HEATHER: (bleep). GORDON: Sorry. 354 00:12:03,307 --> 00:12:04,641 (laughing) 355 00:12:04,725 --> 00:12:06,018 HILARY: Payback. 356 00:12:06,101 --> 00:12:08,604 GORDON: Come on, lobsters, please. 357 00:12:08,687 --> 00:12:10,105 HEATHER: Come on, use your muscles there. 358 00:12:10,189 --> 00:12:13,400 GORDON: Bait bag. HILARY: You're mastering it. 359 00:12:13,484 --> 00:12:15,903 GORDON: Oh man. HEATHER: Good job. 360 00:12:15,986 --> 00:12:17,154 BOTH: There you go. 361 00:12:17,237 --> 00:12:18,322 GORDON: I've always said, 362 00:12:18,405 --> 00:12:20,199 when you go to the extreme to get something, 363 00:12:20,282 --> 00:12:22,326 it's very rare it doesn't live up to expectation. 364 00:12:22,409 --> 00:12:25,621 And lobsters, I mean, they look incredible. 365 00:12:25,704 --> 00:12:27,414 And those women, they're awesome. 366 00:12:28,791 --> 00:12:30,501 That was incredible, honestly. 367 00:12:30,584 --> 00:12:33,045 All I need is six beauties, is that possible? 368 00:12:33,128 --> 00:12:34,963 HEATHER: Take what you need. GORDON: Thank you. 369 00:12:35,047 --> 00:12:35,923 Am I a Mainer? 370 00:12:36,006 --> 00:12:37,299 HEATHER: You're... you're getting there. 371 00:12:37,382 --> 00:12:39,259 (laughing) 372 00:12:39,343 --> 00:12:40,302 GORDON: Great job. Thank you, love. 373 00:12:40,385 --> 00:12:41,303 HILARY: Good job. GORDON: Amazing. 374 00:12:41,386 --> 00:12:42,638 Seriously, well done. 375 00:12:49,478 --> 00:12:51,647 With Maine being known for its amazing shellfish, 376 00:12:51,730 --> 00:12:54,024 my guests won't be impressed with the final meal unless 377 00:12:54,107 --> 00:12:56,443 I feature delicious clams. 378 00:12:56,527 --> 00:12:58,153 So I've jumped on the local ferry, 379 00:12:58,237 --> 00:13:01,990 I'm gonna meet a father and son dynamic duo who harvest 380 00:13:02,074 --> 00:13:04,701 the most incredible clams and oysters. 381 00:13:04,785 --> 00:13:07,204 I'm hoping they help me get my hands on those gems. 382 00:13:11,124 --> 00:13:12,876 Gentlemen, good to see you both. 383 00:13:12,960 --> 00:13:14,253 ADAM: Hello, my name's Adam. 384 00:13:14,336 --> 00:13:15,295 GORDON: Gordon. Good to see you both. 385 00:13:15,379 --> 00:13:16,213 ADAM: This is my son, Zeb. 386 00:13:16,296 --> 00:13:17,506 Nice to meet you. 387 00:13:17,589 --> 00:13:18,423 GORDON: Um... 388 00:13:18,507 --> 00:13:19,633 What a gorgeous place. 389 00:13:19,716 --> 00:13:20,551 ADAM: Thank you so much. 390 00:13:20,634 --> 00:13:22,970 GORDON: Melissa said you've got the best clams anywhere in Maine. 391 00:13:23,053 --> 00:13:24,513 So what's the secret to these clams? 392 00:13:24,596 --> 00:13:25,556 How do we get them? 393 00:13:25,639 --> 00:13:27,474 ZEB: You can't see anything in that pond, 394 00:13:27,558 --> 00:13:28,976 it's all super thick mud so... 395 00:13:29,059 --> 00:13:29,852 GORDON: Damn. 396 00:13:29,935 --> 00:13:31,562 ZEB: What I do is I just kinda move around with my feet. 397 00:13:31,645 --> 00:13:34,314 If I feel any I go down and grab it and put it in the bag and... 398 00:13:34,398 --> 00:13:35,774 GORDON: So we're not gonna see anything but we'll feel a lot. 399 00:13:35,858 --> 00:13:36,900 ZEB: Yeah. You gotta be careful, 400 00:13:36,984 --> 00:13:38,569 there's big oysters and you'll slice your foot open, 401 00:13:38,652 --> 00:13:40,112 get stitches and, yeah, it's bad for you. 402 00:13:40,195 --> 00:13:41,363 ADAM: Yeah, they're super sharp. 403 00:13:41,446 --> 00:13:42,197 GORDON: Anything else in there? 404 00:13:42,281 --> 00:13:43,490 ADAM: Yes, green crabs. 405 00:13:43,574 --> 00:13:45,242 ZEB: Lampreys. GORDON: Lamprey. 406 00:13:45,325 --> 00:13:46,910 ZEB: Lamprey, and they have big mouths, 407 00:13:46,994 --> 00:13:47,911 they'll latch onto ya. 408 00:13:47,995 --> 00:13:51,874 GORDON: So no visibility, razor blades, and eels, lamps. 409 00:13:51,957 --> 00:13:53,166 ADAM: Crabs. GORDON: And that's it? 410 00:13:53,250 --> 00:13:55,002 BOTH: Yeah. GORDON: Okay, ready? 411 00:13:55,085 --> 00:13:56,587 ADAM: Yeah, no sea monsters. GORDON: No sea monsters. 412 00:13:56,670 --> 00:13:57,462 Let's go. 413 00:13:57,546 --> 00:13:58,505 ZEB: Let's do it. 414 00:14:00,507 --> 00:14:02,426 GORDON (off-screen): The spot where the clams live is fed by 415 00:14:02,509 --> 00:14:07,264 a 90 acre freshwater pond with saltwater washing in at high tide. 416 00:14:07,347 --> 00:14:09,016 The clams love it. 417 00:14:09,099 --> 00:14:11,643 Think of it as a clam rave, 418 00:14:11,727 --> 00:14:13,270 when all the elements are right, 419 00:14:13,353 --> 00:14:15,397 you're gonna end up with more clams. 420 00:14:16,398 --> 00:14:17,983 GORDON: Um, this is stunning. 421 00:14:18,066 --> 00:14:19,026 ZEB: So you're gonna move your feet around. 422 00:14:19,109 --> 00:14:20,444 If you feel one, it kinda feels like a rock. 423 00:14:20,527 --> 00:14:22,613 You're gonna dive down, grab it, put it in the bag. 424 00:14:22,696 --> 00:14:23,906 GORDON: Gotcha. 425 00:14:27,534 --> 00:14:28,911 Where the (bleep) has he gone. 426 00:14:28,994 --> 00:14:32,164 Hello? Anyone? 427 00:14:32,247 --> 00:14:32,998 Already? 428 00:14:33,081 --> 00:14:35,167 ZEB: That's a big one. GORDON: Whoa! 429 00:14:46,136 --> 00:14:47,095 GORDON (off-screen): Zeb wasn't kidding then when 430 00:14:47,179 --> 00:14:49,139 he said there'd be zero visibility. 431 00:14:49,222 --> 00:14:52,351 I can barely see my hand let alone the creatures 432 00:14:52,434 --> 00:14:53,936 just dying for a bite. 433 00:14:56,521 --> 00:14:58,231 GORDON: You can see nothing down there. 434 00:14:58,315 --> 00:14:59,441 ZEB: Nope. 435 00:14:59,524 --> 00:15:00,734 GORDON: Jesus man, 436 00:15:00,817 --> 00:15:02,986 how the hell can you see anything down there? 437 00:15:03,070 --> 00:15:04,947 ZEB: You kinda, you wanna move like kinda quick. 438 00:15:05,030 --> 00:15:06,114 GORDON: Gotcha. 439 00:15:06,198 --> 00:15:08,825 ZEB: The clams are just like that deep under the mud. 440 00:15:08,909 --> 00:15:11,119 So not that deep, so just like take your hand and kinda like 441 00:15:11,203 --> 00:15:14,039 scan over the top and then you'll feel like a little edge. 442 00:15:19,711 --> 00:15:21,046 GORDON (off-screen): Blindly running my hands along the 443 00:15:21,129 --> 00:15:24,132 silty bottom is not something you do casually. 444 00:15:24,216 --> 00:15:25,884 Speed is your friend. 445 00:15:25,968 --> 00:15:29,888 I just want to grab the clam before something else grabs me. 446 00:15:34,142 --> 00:15:36,770 I'm either surfacing with a clam or a need for stitches. 447 00:15:40,941 --> 00:15:43,860 ZEB: Yeah, there you go. GORDON: Beautiful. 448 00:15:43,944 --> 00:15:45,570 Now I get it. 449 00:15:45,654 --> 00:15:48,198 You can actually feel the edge in terms of how sharp that is. 450 00:15:48,281 --> 00:15:49,700 ZEB: Yes, it's just barely the edge. 451 00:15:49,783 --> 00:15:51,785 Right underneath like the first layer of mud. 452 00:15:54,162 --> 00:15:56,081 GORDON: You go under and it's clear, clear, clear 453 00:15:56,164 --> 00:15:57,624 and then bang, you hit the silt. 454 00:15:57,708 --> 00:15:59,793 And it's like a little ledge just popping up 455 00:15:59,876 --> 00:16:00,961 through that silt. 456 00:16:01,044 --> 00:16:03,338 Get your big toe on there, hold it, 457 00:16:03,422 --> 00:16:05,215 grasp it with your big toe, dive down and pick it up. 458 00:16:05,298 --> 00:16:07,676 So, sounds easy but there's a method. 459 00:16:10,012 --> 00:16:12,264 ZEB: Nice. GORDON: They're beautiful. 460 00:16:12,347 --> 00:16:13,974 shit they get bigger. 461 00:16:14,057 --> 00:16:17,060 Oh my God, amazing. 462 00:16:17,144 --> 00:16:19,187 That, right there, is a prize asset. 463 00:16:19,271 --> 00:16:21,064 Exactly what I want for my final cook. 464 00:16:24,735 --> 00:16:25,902 Whoa! 465 00:16:25,986 --> 00:16:28,155 ZEB: Wow, there's some big ones in there. 466 00:16:28,238 --> 00:16:31,825 Yeah, you did pretty good, pretty good. 467 00:16:31,908 --> 00:16:32,993 GORDON: I think you got the edge there, my man. 468 00:16:33,076 --> 00:16:33,994 ZEB: I think I trimmed ya. 469 00:16:34,077 --> 00:16:35,328 GORDON: Man, they are beautiful. 470 00:16:35,412 --> 00:16:37,497 I cannot believe the size of them, you know that? 471 00:16:37,581 --> 00:16:38,373 ZEB: Yeah, they're huge. 472 00:16:38,457 --> 00:16:39,666 GORDON: I've never seen them that big before, seriously. 473 00:16:39,750 --> 00:16:41,334 Come on, they're beautiful aren't they? 474 00:16:41,418 --> 00:16:43,795 I mean, absolute crackers. 475 00:16:43,879 --> 00:16:45,505 I thought they were gonna be this size, 476 00:16:45,589 --> 00:16:47,924 size of a golf ball, but you know, they're organic, 477 00:16:48,008 --> 00:16:50,510 they're wild, so the flavor's gonna be unique. 478 00:16:50,594 --> 00:16:52,387 ZEB: These ones are chocked full of meat. 479 00:16:52,471 --> 00:16:53,680 GORDON: That's beautiful. 480 00:16:53,764 --> 00:16:56,308 GORDON (off-screen): So I survived clam diving with 481 00:16:56,391 --> 00:16:57,934 all of my fingers still intact. 482 00:16:58,018 --> 00:16:59,686 GORDON: Well done. Amazing. 483 00:16:59,770 --> 00:17:01,605 GORDON (off-screen): But now it's time to harvest oysters 484 00:17:01,688 --> 00:17:05,650 with Zeb's Dad, and who knows what's lurking there waiting 485 00:17:05,734 --> 00:17:07,944 for a taste of some Ramsay sashimi. 486 00:17:12,574 --> 00:17:13,742 GORDON: So this is it? ADAM: This is it. 487 00:17:13,825 --> 00:17:16,995 I call this Oyster Nirvana. 488 00:17:17,079 --> 00:17:18,330 GORDON: Oyster Nirvana, look at it. 489 00:17:18,413 --> 00:17:19,498 ADAM: Yeah. GORDON: So where are they? 490 00:17:19,581 --> 00:17:20,624 ADAM: So they're right there. 491 00:17:20,707 --> 00:17:21,708 GORDON: Serious? 492 00:17:21,792 --> 00:17:22,793 ADAM: They're right there, yeah. 493 00:17:22,876 --> 00:17:24,628 GORDON: Wow. Look at this. 494 00:17:24,711 --> 00:17:26,004 ADAM: Yeah. GORDON: The whole bed. 495 00:17:26,088 --> 00:17:28,215 ADAM: This is it. GORDON: Are they all shells? 496 00:17:28,298 --> 00:17:29,758 ADAM: No, this is all live oysters. 497 00:17:29,841 --> 00:17:30,842 GORDON: They're all live oysters? 498 00:17:30,926 --> 00:17:31,927 ADAM: This is all live oysters. 499 00:17:32,010 --> 00:17:33,220 GORDON: So they're everywhere. 500 00:17:33,303 --> 00:17:34,346 GORDON (off-screen): I've seen a lot of oyster beds in 501 00:17:34,429 --> 00:17:37,140 my life but nothing quite like this one. 502 00:17:37,224 --> 00:17:39,184 GORDON: Wow, I've never seen 'em like this. 503 00:17:45,315 --> 00:17:48,902 ♪ ♪ 504 00:17:48,985 --> 00:17:49,778 GORDON: They're all live oysters? 505 00:17:49,861 --> 00:17:50,821 ADAM: This is all live oysters. 506 00:17:50,904 --> 00:17:51,863 GORDON: So they're everywhere. 507 00:17:51,947 --> 00:17:54,366 GORDON (off-screen): I'm here in Maine on North Haven Island 508 00:17:54,449 --> 00:17:56,368 where I'm going to harvest oysters with Adam, 509 00:17:56,451 --> 00:17:59,496 a local farmer of America's favorite mollusk. 510 00:18:01,081 --> 00:18:02,874 ADAM: This little tiny bed can produce 511 00:18:02,958 --> 00:18:05,669 250-300,000 oysters a year. 512 00:18:05,752 --> 00:18:07,170 GORDON: I'm walking through the water thinking, 513 00:18:07,254 --> 00:18:08,421 so where are these things? 514 00:18:08,505 --> 00:18:11,633 I'm actually standing on them, it was a proper oyster bed. 515 00:18:11,716 --> 00:18:14,636 They're free, nothing's caged, nothing's in racks. 516 00:18:14,719 --> 00:18:15,971 Look at the size of this. 517 00:18:16,054 --> 00:18:18,140 ADAM: Oh, it's a monster. GORDON: That is insane. 518 00:18:21,184 --> 00:18:23,728 What an amazing little river. 519 00:18:23,812 --> 00:18:26,565 ADAM: So the freshwater comes from a freshwater pond up here. 520 00:18:26,648 --> 00:18:27,440 GORDON: Yep. 521 00:18:27,524 --> 00:18:28,275 ADAM: And then the tide comes from the sea. 522 00:18:28,358 --> 00:18:29,151 GORDON: Yes. 523 00:18:29,234 --> 00:18:32,028 ADAM: And then the two meet and it creates really good algae blooms. 524 00:18:32,112 --> 00:18:34,489 GORDON: Yeah, so they get the advantage of the tides obviously? 525 00:18:34,573 --> 00:18:35,866 ADAM: And the flow. GORDON: And the flow. 526 00:18:35,949 --> 00:18:37,075 And so there they are. 527 00:18:37,159 --> 00:18:37,951 ADAM: That's a gorgeous one, yeah. 528 00:18:38,034 --> 00:18:39,536 GORDON: That's a beauty there. ADAM: Yeah. 529 00:18:39,619 --> 00:18:41,288 GORDON (off-screen): The extreme tidal fluctuations of 530 00:18:41,371 --> 00:18:44,791 this estuary and the mixing of fresh and saltwater are part 531 00:18:44,875 --> 00:18:48,837 of what makes this the perfect environment to grow the oysters. 532 00:18:48,920 --> 00:18:50,714 GORDON: How do they get here? 533 00:18:50,797 --> 00:18:53,049 ADAM: Um, I grew oysters in the pond for years and 534 00:18:53,133 --> 00:18:55,927 I had this kid harvesting for me and he shucked the oyster and 535 00:18:56,011 --> 00:18:57,429 dropped 'em on the bed and 536 00:18:57,512 --> 00:18:58,930 they created a natural spawn. 537 00:18:59,014 --> 00:19:00,348 So I came down the next morning and 538 00:19:00,432 --> 00:19:04,394 the whole 17 acre pond had 3 feet of foam on it. 539 00:19:04,477 --> 00:19:07,397 And I was like, "Oh my God, what's going on?" 540 00:19:07,480 --> 00:19:09,232 GORDON (off-screen): Some of the oyster lava swam into this 541 00:19:09,316 --> 00:19:11,902 connected estuary where they ended up thriving on 542 00:19:11,985 --> 00:19:13,528 the gravel bottom. 543 00:19:13,612 --> 00:19:18,700 So Adam now replicates this process for each new batch. 544 00:19:18,783 --> 00:19:19,701 ADAM: Actually, you wanna oyster? 545 00:19:19,784 --> 00:19:20,827 You wanna try one right outta the water? 546 00:19:20,911 --> 00:19:21,870 GORDON: I'd love one, please, yeah. 547 00:19:21,953 --> 00:19:22,704 Are you kidding me? 548 00:19:22,787 --> 00:19:25,165 ADAM: Yeah, let's do that. GORDON: Look at that. 549 00:19:25,248 --> 00:19:26,249 Oh my God. 550 00:19:27,083 --> 00:19:28,585 ADAM: Try that. GORDON: Thank you. 551 00:19:28,668 --> 00:19:29,878 Just look at the color. 552 00:19:29,961 --> 00:19:33,673 My God. They're nice and thick and dense, creamy. 553 00:19:33,757 --> 00:19:36,343 ADAM: Mm-huh. GORDON: Cheers. Look at that. 554 00:19:36,426 --> 00:19:38,053 ADAM: Cheers to you. GORDON: Cheers. 555 00:19:41,264 --> 00:19:44,142 Bloody hell. Man! 556 00:19:44,226 --> 00:19:45,810 ADAM: There's a reason I have five kids. 557 00:19:45,894 --> 00:19:47,938 (laughs) 558 00:19:48,021 --> 00:19:49,356 GORDON: Guess how many kids I've got. 559 00:19:49,439 --> 00:19:50,941 ADAM: How many? GORDON: Five. 560 00:19:51,024 --> 00:19:51,816 ADAM: No shit. GORDON: Yeah. 561 00:19:51,900 --> 00:19:53,026 ADAM: That's awesome. 562 00:19:53,109 --> 00:19:55,695 GORDON: For me it makes a big difference having these free-range, 563 00:19:55,779 --> 00:19:58,365 bottom cultured oysters because they're spread out, 564 00:19:58,448 --> 00:20:00,158 there's nothing set in cages, 565 00:20:00,242 --> 00:20:02,494 they're not hanging in horizontally, vertically. 566 00:20:02,577 --> 00:20:05,789 They literally are laying on the bed of that river. 567 00:20:05,872 --> 00:20:08,583 And then this surge of saltwater against the 568 00:20:08,667 --> 00:20:10,919 freshwater is just producing, you know, 569 00:20:11,002 --> 00:20:12,379 a perfect oyster. 570 00:20:12,462 --> 00:20:14,923 Honestly, some of the best oysters that I've ever eaten. 571 00:20:15,006 --> 00:20:16,091 Oh my God! 572 00:20:16,174 --> 00:20:17,634 ADAM: Alright, let's go smoke some big ones. 573 00:20:23,974 --> 00:20:26,268 So these oysters here are market oysters, 574 00:20:26,351 --> 00:20:27,811 so this is like, half shell market. 575 00:20:27,894 --> 00:20:28,687 GORDON: Gotcha. 576 00:20:28,770 --> 00:20:29,980 ADAM: The big ones, like this one we got today, 577 00:20:30,063 --> 00:20:33,900 that is not a half shell oyster. 578 00:20:33,984 --> 00:20:35,318 GORDON: No. How'd you open something like that. 579 00:20:35,402 --> 00:20:38,363 ADAM: I'll shuck this one. Let's check it out. 580 00:20:38,446 --> 00:20:39,739 (grunts) 581 00:20:39,823 --> 00:20:41,741 GORDON: Man, look at that. 582 00:20:41,825 --> 00:20:43,743 I mean, honestly, wow. 583 00:20:43,827 --> 00:20:45,704 ADAM: So then we'll brine that overnight and then. 584 00:20:45,787 --> 00:20:47,706 GORDON: Yeah, that is beautiful, so beautiful. 585 00:20:47,789 --> 00:20:50,208 ADAM: And then this is what it looks like after 24 hours of smoking. 586 00:20:50,292 --> 00:20:51,960 GORDON: Oh my God. ADAM: Right here. 587 00:20:52,043 --> 00:20:52,961 GORDON: So they've already been brined? 588 00:20:53,044 --> 00:20:55,297 ADAM: Brined, smoked. GORDON: Wow. 589 00:20:55,380 --> 00:20:56,381 ADAM: Yeah. 590 00:20:57,215 --> 00:20:59,259 GORDON: Mmm, that's delicious. 591 00:20:59,342 --> 00:21:01,594 ADAM: Yeah and then the way we finish 'em is in. 592 00:21:01,678 --> 00:21:02,679 GORDON: There's another process? 593 00:21:02,762 --> 00:21:06,725 ADAM: Yep, we pack 'em in, um, virgin olive oil 594 00:21:06,808 --> 00:21:09,102 with a couple other little secret ingredients. 595 00:21:09,185 --> 00:21:10,729 GORDON: I love all this secrecy. 596 00:21:10,812 --> 00:21:12,397 ADAM: We gotta have a few secrets. 597 00:21:12,480 --> 00:21:13,648 GORDON: That smells sweet. Is there honey in there? 598 00:21:13,732 --> 00:21:15,233 ADAM: Yeah, there is. GORDON: See. 599 00:21:15,317 --> 00:21:16,818 ADAM: I mean you got me, you got me! 600 00:21:16,901 --> 00:21:17,902 (laughs) 601 00:21:17,986 --> 00:21:19,154 GORDON: Chefs share their secrets, right? 602 00:21:19,237 --> 00:21:20,488 ADAM: Yeah, yeah. One's enough. 603 00:21:20,572 --> 00:21:21,573 (laughs) 604 00:21:21,656 --> 00:21:23,742 GORDON: Mm, my God. 605 00:21:23,825 --> 00:21:25,535 ADAM: Mm-huh. GORDON: Wow. 606 00:21:25,618 --> 00:21:27,245 That is so good. 607 00:21:27,329 --> 00:21:29,331 Smoked oysters are out there, you know, 608 00:21:29,414 --> 00:21:30,874 it's a fine balance when something so salty, 609 00:21:30,957 --> 00:21:34,085 creamy and delicious, but amazing flavor. 610 00:21:34,169 --> 00:21:35,462 What works for me there is that honey. 611 00:21:35,545 --> 00:21:36,629 Any herbs in there? 612 00:21:36,713 --> 00:21:37,881 Or are you not gonna tell me? 613 00:21:37,964 --> 00:21:40,050 ADAM: No. GORDON: You're such a (bleep). 614 00:21:40,133 --> 00:21:41,968 I know Melissa won't have a jar like that. 615 00:21:42,052 --> 00:21:43,803 May I take the fresh oysters? 616 00:21:43,887 --> 00:21:44,679 ADAM: Yep. 617 00:21:44,763 --> 00:21:47,807 GORDON: The clams and just a jar because that could be the secret weapon? 618 00:21:47,891 --> 00:21:48,683 ADAM: Do it. GORDON: Yeah? 619 00:21:48,767 --> 00:21:49,893 ADAM: Take it. GORDON: Thanks, bud. 620 00:21:49,976 --> 00:21:50,894 ADAM: Share the love. 621 00:21:50,977 --> 00:21:52,020 GORDON: I think I've become a Mainer. 622 00:21:52,103 --> 00:21:53,396 Now I've gotta cook like one. 623 00:21:53,480 --> 00:21:55,982 So these little pockets of magic, 624 00:21:56,066 --> 00:21:58,360 fingers crossed, is gonna have the edge over Melissa. 625 00:21:58,443 --> 00:22:00,153 ADAM: Alright, cool. That's gonna be awesome. 626 00:22:00,236 --> 00:22:00,987 GORDON: Take care. Thank you. 627 00:22:01,071 --> 00:22:01,988 ADAM: Alright. 628 00:22:03,031 --> 00:22:04,991 GORDON (off-screen): It's two days until the final cook and 629 00:22:05,075 --> 00:22:07,202 I have these amazing ingredients. 630 00:22:07,285 --> 00:22:11,539 But if I truly want to elevate my dishes it comes down to not 631 00:22:11,623 --> 00:22:14,959 just what I'm cooking but how I'm cooking it. 632 00:22:15,043 --> 00:22:19,297 Sometimes the best ingredient is the one you never even eat. 633 00:22:22,967 --> 00:22:24,177 (thud) 634 00:22:24,260 --> 00:22:27,180 GORDON: Now Melissa has hooked me up with Timber Tina, 635 00:22:27,263 --> 00:22:30,433 who is a lumberjack legend, and fingers crossed she's 636 00:22:30,517 --> 00:22:32,477 gonna sort me out some incredible cedar wood. 637 00:22:32,560 --> 00:22:34,270 Looks like I'm in the right place. 638 00:22:34,354 --> 00:22:35,146 Tina! 639 00:22:35,230 --> 00:22:36,398 TINA: Hey! GORDON: How are you? 640 00:22:36,481 --> 00:22:37,857 TINA: I'm good, Gordon. How are you? 641 00:22:37,941 --> 00:22:39,526 GORDON: This place is amazing. TINA: Thank you. 642 00:22:39,609 --> 00:22:42,278 GORDON: First of all, you are a legend, 643 00:22:42,362 --> 00:22:43,405 especially when it comes to timber. 644 00:22:43,488 --> 00:22:44,489 TINA: It's a ton of fun. 645 00:22:44,572 --> 00:22:46,699 GORDON: On the day of the final cook, um, cedar wood's 646 00:22:46,783 --> 00:22:48,827 gonna be that little extra edge over Melissa. 647 00:22:48,910 --> 00:22:50,036 TINA: Excellent. 648 00:22:50,120 --> 00:22:51,287 GORDON: It looks like you've got plenty so... 649 00:22:51,371 --> 00:22:52,580 TINA: Yeah, we've got some cedar wood here, 650 00:22:52,664 --> 00:22:54,999 but I think for you to really appreciate getting the wood, 651 00:22:55,083 --> 00:22:57,210 I'm gonna teach you how to be a lumberjack. 652 00:22:57,293 --> 00:23:00,004 GORDON: Right. So I've been trying all week to become a Mainer, 653 00:23:00,088 --> 00:23:01,005 now it's a lumberjack. 654 00:23:01,089 --> 00:23:03,383 TINA: You have to say Mainar, not Mainer. 655 00:23:03,466 --> 00:23:04,551 GORDON: Excuse me, Main... TINA: Mainar. 656 00:23:04,634 --> 00:23:05,427 GORDON: Mainar. 657 00:23:05,510 --> 00:23:06,803 TINA: So this is the crosscut saw. 658 00:23:06,886 --> 00:23:07,762 GORDON: Right. 659 00:23:07,846 --> 00:23:08,972 TINA: You're gonna be on this end right here. 660 00:23:09,055 --> 00:23:10,265 You stay there. 661 00:23:10,348 --> 00:23:11,349 I'll go across the log. 662 00:23:11,433 --> 00:23:16,104 And we pull, we never push. The teeth are really sharp. 663 00:23:16,187 --> 00:23:16,980 GORDON: Yes. 664 00:23:17,063 --> 00:23:18,481 TINA: Hang on only to the handle. 665 00:23:18,565 --> 00:23:20,108 Don't let your hands move. 666 00:23:20,191 --> 00:23:21,985 GORDON: Don't drop it, okay. TINA: So we're just gonna... 667 00:23:22,068 --> 00:23:23,570 GORDON: Shit hold, no wait, wait, wait! 668 00:23:23,653 --> 00:23:24,988 At least tell me when you're gonna start, Jesus! 669 00:23:25,071 --> 00:23:27,991 TINA: We're starting! GORDON: Okay. Ready. 670 00:23:28,074 --> 00:23:29,117 TINA: Okay, you pull. 671 00:23:29,200 --> 00:23:33,288 And now just run it across the log but don't lift it. 672 00:23:33,371 --> 00:23:34,998 You want the wood today or tomorrow? 673 00:23:35,081 --> 00:23:36,833 Speed it up a little. 674 00:23:36,916 --> 00:23:38,543 Bring it on. 675 00:23:38,626 --> 00:23:40,128 GORDON: Why's it... 676 00:23:43,715 --> 00:23:44,507 Oh shit. 677 00:23:44,591 --> 00:23:46,134 TINA: Oh! GORDON: But you're bending it. 678 00:23:46,217 --> 00:23:49,137 TINA: Oh! I'm bending it? 679 00:23:49,220 --> 00:23:51,973 Do you have any world titles in cross cut sawing? 680 00:23:52,056 --> 00:23:53,975 GORDON: Three Michelin stars. TINA: Oh you do. 681 00:23:54,058 --> 00:23:55,018 GORDON: Okay, let's go. 682 00:23:56,352 --> 00:23:57,979 Shit. 683 00:24:00,023 --> 00:24:01,149 TINA: Come on, pull! 684 00:24:01,232 --> 00:24:02,317 There you go. 685 00:24:02,400 --> 00:24:05,653 Now, you can have that piece of wood for the fire. 686 00:24:05,737 --> 00:24:06,821 GORDON: Thank you. 687 00:24:06,905 --> 00:24:10,366 Timber Tina, I mean, seriously that girl knows her wood, trust me. 688 00:24:10,450 --> 00:24:12,243 But I'd never trust my wood with her. 689 00:24:12,327 --> 00:24:13,244 (laughs) 690 00:24:13,953 --> 00:24:14,746 TINA: Yeah, that's a lot of fun, 691 00:24:14,829 --> 00:24:16,206 I love cross cut sawing, but... 692 00:24:16,289 --> 00:24:18,124 GORDON: Oh no. TINA: That. 693 00:24:18,208 --> 00:24:18,958 GORDON: No, no. 694 00:24:19,042 --> 00:24:20,919 TINA: That's not the fastest way to cut. 695 00:24:21,002 --> 00:24:22,587 GORDON: Really? TINA: We have chainsaws. 696 00:24:22,670 --> 00:24:23,796 D'you wanna try a chainsaw? 697 00:24:23,880 --> 00:24:26,007 GORDON: Hold on a minute. TINA: This is gonna be faster. 698 00:24:26,090 --> 00:24:27,759 We'll get it done real quick. 699 00:24:27,842 --> 00:24:28,927 Here's your set. 700 00:24:29,010 --> 00:24:33,431 You can take your pants off if you wanted to be ass-less. 701 00:24:33,515 --> 00:24:35,850 I'm gonna put mine on just for safety to be around you. 702 00:24:35,934 --> 00:24:37,602 GORDON: Jesus. 703 00:24:37,685 --> 00:24:39,312 So it's sort of damaging the family jewels. 704 00:24:39,395 --> 00:24:40,396 Here we go. Ready? 705 00:24:40,480 --> 00:24:42,982 TINA: Whoa! 706 00:24:43,066 --> 00:24:44,526 Now make a down cut. 707 00:24:45,109 --> 00:24:50,782 ♪ ♪ 708 00:24:56,246 --> 00:24:57,830 I gotta saw that cuts better than that. 709 00:24:57,914 --> 00:24:59,040 D'you wanna have a little race? 710 00:24:59,123 --> 00:25:01,751 GORDON: Are you serious? TINA: Yeah, it'll be more fun. 711 00:25:01,834 --> 00:25:03,711 You need the wood, I'm gonna give you the wood. 712 00:25:03,795 --> 00:25:05,088 GORDON: Yeah but a bigger machine than that? 713 00:25:05,171 --> 00:25:06,130 TINA: Yeah, you run that one, 714 00:25:06,214 --> 00:25:07,507 you already know how to start it, right? 715 00:25:07,590 --> 00:25:08,383 Are you ready to go? 716 00:25:08,466 --> 00:25:11,052 GORDON: Yeah, where's yours? TINA: It's right back here. 717 00:25:11,135 --> 00:25:13,763 GORDON: Oh stop it. For God's sake, girl. 718 00:25:13,846 --> 00:25:16,933 Are you okay? Look at the size. 719 00:25:17,016 --> 00:25:18,726 It looks like a private jet. 720 00:25:18,810 --> 00:25:22,605 Size doesn't matter, it's what you do with it, right? 721 00:25:22,689 --> 00:25:25,733 TINA: Most of the time. GORDON: Oh, for God's sake. 722 00:25:25,817 --> 00:25:28,069 TINA: Whoever gets to the bottom first wins! 723 00:25:30,905 --> 00:25:31,739 GORDON: Oh (bleep). 724 00:25:32,824 --> 00:25:36,995 (chainsaw revving) 725 00:25:37,078 --> 00:25:39,455 TINA: Come on, baby, ready? 726 00:25:39,539 --> 00:25:42,709 Three, two, one, go! 727 00:25:47,088 --> 00:25:48,423 ♪ ♪ 728 00:25:48,506 --> 00:25:52,010 TINA: Ready? Three, two, one, go! 729 00:26:06,649 --> 00:26:08,526 Hey, Gordon! 730 00:26:08,610 --> 00:26:11,237 GORDON: That's cheating. Have you had enough fun now? 731 00:26:11,321 --> 00:26:12,530 Seriously? 732 00:26:12,614 --> 00:26:13,406 Do you mind if I take these off? 733 00:26:13,489 --> 00:26:14,490 My balls are boiling. 734 00:26:14,574 --> 00:26:15,366 D'you mind? 735 00:26:15,450 --> 00:26:16,618 TINA: No, go ahead. 736 00:26:16,701 --> 00:26:19,537 Now you have all the wood you need for cooking. 737 00:26:19,621 --> 00:26:20,997 GORDON: How many did you cut there in my one? 738 00:26:21,080 --> 00:26:21,873 What did you do? 739 00:26:21,956 --> 00:26:23,291 TINA: About five of 'em. GORDON: Serious? 740 00:26:23,374 --> 00:26:25,627 TINA: And I had to wait a while 'cause I felt bad. 741 00:26:25,710 --> 00:26:27,545 GORDON: I've got what I need and that's gonna give that 742 00:26:27,629 --> 00:26:30,006 nice sort of smokiness because the bark is the essence and 743 00:26:30,089 --> 00:26:31,549 the cedar burns slowly. 744 00:26:31,633 --> 00:26:33,009 Just one more on top. I really appreciate it. 745 00:26:33,092 --> 00:26:34,010 TINA: There you go! 746 00:26:34,093 --> 00:26:35,261 GORDON: But if you'll excuse me, 747 00:26:35,345 --> 00:26:38,723 I'm not that comfortable in these woods with Mad Tina. 748 00:26:38,806 --> 00:26:40,099 I gotta get the (bleep) out of here. 749 00:26:40,183 --> 00:26:41,851 TINA: Thanks for stopping by! 750 00:26:51,694 --> 00:26:54,614 GORDON: Now it's the big day of the final cook and trust me, 751 00:26:54,697 --> 00:26:57,241 I've got the most amazing shellfish. 752 00:26:57,325 --> 00:26:59,285 But I wanna take those lobsters and 753 00:26:59,369 --> 00:27:00,620 oysters to another level. 754 00:27:00,703 --> 00:27:03,247 And we all know what goes well with lobster and 755 00:27:03,331 --> 00:27:04,916 that is butter. 756 00:27:04,999 --> 00:27:07,460 And trust me, this is no ordinary butter. 757 00:27:13,049 --> 00:27:14,759 Shit, oh, shit. 758 00:27:14,842 --> 00:27:15,635 (crash) 759 00:27:15,718 --> 00:27:18,763 Oh shit. Damn. 760 00:27:18,846 --> 00:27:21,391 Oh shit. 761 00:27:21,474 --> 00:27:23,309 I'll put it up. 762 00:27:23,393 --> 00:27:25,353 LAUREN: You're not the first person to do that. 763 00:27:25,436 --> 00:27:29,357 GORDON: Sorry. Oh damn. Sorry. 764 00:27:29,440 --> 00:27:30,566 Lauren, good morning. 765 00:27:30,650 --> 00:27:31,859 LAUREN: Good morning. 766 00:27:31,943 --> 00:27:33,611 GORDON: Now, I've been told that you've got 767 00:27:33,695 --> 00:27:35,113 the best butter anywhere in Maine. 768 00:27:35,196 --> 00:27:37,281 LAUREN: We do. Organic Jersey cream. 769 00:27:37,365 --> 00:27:38,282 GORDON: That sounds amazing. 770 00:27:38,366 --> 00:27:39,117 LAUREN: Come in, I'll show you where. 771 00:27:39,200 --> 00:27:40,743 GORDON: Thank you. LAUREN: Okay. 772 00:27:40,827 --> 00:27:43,621 (mooing) 773 00:27:43,705 --> 00:27:45,331 So, this is what we do. 774 00:27:45,415 --> 00:27:47,250 This is a vat or a steam kettle. 775 00:27:47,333 --> 00:27:50,378 We heat up the milk, we incubate it, 776 00:27:50,461 --> 00:27:55,216 so actually this is yogurt and the cream rises to the top. 777 00:27:55,299 --> 00:27:58,177 So the cream is incubated with yogurt culture, 778 00:27:58,261 --> 00:28:00,179 so it's pro-biotic and cultured. 779 00:28:00,263 --> 00:28:02,140 GORDON: So that's my butter? LAUREN: That's the butter. 780 00:28:02,223 --> 00:28:03,558 GORDON: The start? LAUREN: So that's the start. 781 00:28:03,641 --> 00:28:04,517 So... 782 00:28:04,600 --> 00:28:05,768 GORDON: We're gonna spoon that off? 783 00:28:05,852 --> 00:28:09,480 LAUREN: Yeah, just the very top layer is the cream. 784 00:28:09,564 --> 00:28:11,691 And if you go too far you're gonna go into the yogurt, 785 00:28:11,774 --> 00:28:12,734 and you don't wanna do that. 786 00:28:12,817 --> 00:28:14,944 So just take it right off the top. 787 00:28:15,027 --> 00:28:18,114 Mm-huh put that right into the pot. 788 00:28:20,575 --> 00:28:22,827 That's the end of summer milk. 789 00:28:22,910 --> 00:28:26,789 Um, the cream gets really yellow from the Jersey cows. 790 00:28:26,873 --> 00:28:29,625 Definitely the best milk for making butter. 791 00:28:29,709 --> 00:28:30,918 GORDON: Where does the actual milk start? 792 00:28:31,002 --> 00:28:31,794 Where's it from? 793 00:28:31,878 --> 00:28:33,129 LAUREN: We have a few cows out back. 794 00:28:33,212 --> 00:28:34,547 GORDON: Here? LAUREN: Mm-huh. 795 00:28:34,630 --> 00:28:36,632 We have our cottage business right in our... 796 00:28:36,716 --> 00:28:38,509 right in our home, right in our barn. 797 00:28:38,593 --> 00:28:40,595 GORDON: That's amazing. LAUREN: You're doing good. 798 00:28:40,678 --> 00:28:43,681 I think that will be enough for churning for your lobster. 799 00:28:43,765 --> 00:28:46,225 GORDON: That looks incredible. LAUREN: That looks good. 800 00:28:46,309 --> 00:28:48,936 GORDON (off-screen): This unique cultured butter is mind-blowing. 801 00:28:50,396 --> 00:28:53,024 With this stuff, my final cooked lobster could probably 802 00:28:53,107 --> 00:28:55,651 win best dressed at the Academy Awards. 803 00:28:55,735 --> 00:28:58,488 GORDON: Look at that. LAUREN: Perfect. 804 00:28:58,571 --> 00:28:59,530 GORDON: Oh my God. 805 00:28:59,614 --> 00:29:01,032 LAUREN: So that's gonna be so good. 806 00:29:01,115 --> 00:29:02,825 Here's our churn. 807 00:29:02,909 --> 00:29:03,743 (laughs) 808 00:29:03,826 --> 00:29:05,912 Yeah, so I know they're old fashioned. 809 00:29:05,995 --> 00:29:09,165 Put it in and then turn it. 810 00:29:09,248 --> 00:29:12,210 Okay, slow and steady, yeah. 811 00:29:12,293 --> 00:29:15,838 GORDON (off-screen): Lauren says the key here is slow and steady. 812 00:29:15,922 --> 00:29:19,884 But I'm on a deadline, so slow and steady will have to be 813 00:29:19,967 --> 00:29:23,346 replaced by speedy and clumsy. 814 00:29:23,429 --> 00:29:25,431 LAUREN: I've had this churn for a long time, 815 00:29:25,515 --> 00:29:26,849 it's 150 years old. 816 00:29:26,933 --> 00:29:28,184 You're a little impatient. 817 00:29:28,267 --> 00:29:30,520 But it's okay. 818 00:29:30,603 --> 00:29:32,897 (thumping) 819 00:29:32,980 --> 00:29:35,274 Right, you're, you're really heavy-handed. 820 00:29:35,358 --> 00:29:36,943 GORDON: I'm like a kid, you know, 821 00:29:37,026 --> 00:29:38,277 playing with his toy. 822 00:29:38,361 --> 00:29:39,195 Batching up. 823 00:29:39,278 --> 00:29:40,822 Oh shit. 824 00:29:40,905 --> 00:29:41,906 LAUREN: Oh, go back. 825 00:29:41,989 --> 00:29:43,658 Oh, okay. 826 00:29:43,741 --> 00:29:44,992 GORDON: And then the handle broke. 827 00:29:45,076 --> 00:29:46,536 LAUREN: A little too much zest. 828 00:29:46,619 --> 00:29:48,746 You just, you know, slow and steady. 829 00:29:48,830 --> 00:29:51,207 You turned it right off, that's okay. 830 00:29:51,290 --> 00:29:53,042 (laughing) 831 00:29:53,125 --> 00:29:55,127 Good. The tortoise and the hare. 832 00:29:55,211 --> 00:29:56,337 GORDON: I've got so much wrong. 833 00:29:56,420 --> 00:29:57,505 I swear to God. 834 00:29:57,588 --> 00:29:59,590 (laughing) 835 00:29:59,674 --> 00:30:03,219 LAUREN: Yeah. You can see where the bright yellow is, 836 00:30:03,302 --> 00:30:06,347 so that's the butter coming, so it's really close. 837 00:30:06,430 --> 00:30:09,308 GORDON: You happy? LAUREN: Yeah, it looks good. 838 00:30:09,392 --> 00:30:13,813 Oh, look at that. So there's the butter. 839 00:30:13,896 --> 00:30:15,439 GORDON: That's it, right there. 840 00:30:15,523 --> 00:30:18,317 LAUREN: Now what we'll do is we'll scoop it out into the bowl, right? 841 00:30:18,401 --> 00:30:19,569 What'd you think? 842 00:30:19,652 --> 00:30:20,611 GORDON: That's delicious. LAUREN: Do you like it? 843 00:30:20,695 --> 00:30:21,779 GORDON: Oh my God, it's so rich. 844 00:30:21,863 --> 00:30:23,030 The flavor's so intense. 845 00:30:23,114 --> 00:30:25,616 The color of that butter, rich, you know, 846 00:30:25,700 --> 00:30:29,287 very yellowy, you know, heavy but incredible. 847 00:30:29,370 --> 00:30:31,372 LAUREN: So you're gonna use your hands to wash it. 848 00:30:31,455 --> 00:30:33,124 This is called washing the butter. 849 00:30:33,207 --> 00:30:34,250 GORDON: Wow. 850 00:30:34,333 --> 00:30:35,835 GORDON (off-screen): While I'm sad I don't get to play with 851 00:30:35,918 --> 00:30:37,295 my new favorite toy anymore, 852 00:30:37,378 --> 00:30:40,006 I'm excited to take this lump of fat and 853 00:30:40,089 --> 00:30:42,800 turn it into a brick of golden magic. 854 00:30:42,884 --> 00:30:44,594 GORDON: Beautiful, right? LAUREN: It's beautiful. 855 00:30:44,677 --> 00:30:46,304 GORDON: A proper block? LAUREN: Yeah. 856 00:30:46,387 --> 00:30:49,307 (laughs) 857 00:30:49,390 --> 00:30:51,976 GORDON (off-screen): Or whatever it is I just made. 858 00:30:52,059 --> 00:30:54,729 LAUREN: Stay focused. Remember, this is food, 859 00:30:54,812 --> 00:30:56,898 so we don't play with our food, right? 860 00:30:56,981 --> 00:30:58,149 (laughs) 861 00:30:58,232 --> 00:30:59,025 Okay, so... 862 00:30:59,108 --> 00:30:59,859 GORDON: So we take the paddle? 863 00:30:59,942 --> 00:31:01,068 LAUREN: Here's the paddle. 864 00:31:01,152 --> 00:31:02,737 GORDON: I mean it is pure, 100%, 865 00:31:02,820 --> 00:31:05,072 absolutely delicious butter isn't it? 866 00:31:05,156 --> 00:31:07,283 LAUREN: Yeah. It is. GORDON: May I? 867 00:31:07,366 --> 00:31:10,244 LAUREN: Yeah. GORDON: Wow. 868 00:31:10,328 --> 00:31:11,996 LAUREN: Good? GORDON: That is so good. 869 00:31:12,079 --> 00:31:12,914 LAUREN: Is it? 870 00:31:12,997 --> 00:31:14,248 GORDON: It's like a real creamy, 871 00:31:14,332 --> 00:31:15,291 clotted cream, butter. 872 00:31:15,374 --> 00:31:16,250 LAUREN: Yeah, it is. 873 00:31:16,334 --> 00:31:17,919 It's not like any butter you've ever tried. 874 00:31:18,002 --> 00:31:19,086 GORDON: That is incredible. 875 00:31:19,170 --> 00:31:21,172 This butter's on a different level. 876 00:31:21,255 --> 00:31:23,883 It's cultured butter so it's the very best of the best. 877 00:31:23,966 --> 00:31:25,009 That is beautiful. 878 00:31:25,092 --> 00:31:27,470 I don't think Melissa's gonna see this coming either. 879 00:31:27,553 --> 00:31:28,554 LAUREN: No. 880 00:31:28,638 --> 00:31:30,348 GORDON: Powerful, use it in small doses. 881 00:31:30,431 --> 00:31:32,683 That, with the seafood, fingers crossed, 882 00:31:32,767 --> 00:31:34,060 we've got a winning formula. 883 00:31:34,143 --> 00:31:35,019 Thank you so much. 884 00:31:35,102 --> 00:31:36,103 LAUREN: You're welcome. 885 00:31:38,689 --> 00:31:40,566 GORDON: I am ready for this final cook. 886 00:31:40,650 --> 00:31:41,901 Melissa's the real deal. 887 00:31:41,984 --> 00:31:43,903 She does have a James Beard Award. 888 00:31:43,986 --> 00:31:47,323 So that does make me feel a little bit more nervous this morning. 889 00:31:47,406 --> 00:31:49,200 However, I've got the best ingredients, 890 00:31:49,283 --> 00:31:50,993 I've fished for them, I've dived for them, 891 00:31:51,077 --> 00:31:53,204 I've ran for them, I've churned butter, 892 00:31:53,287 --> 00:31:58,709 and I don't think she has her hands on those incredible smoked oysters. 893 00:31:58,793 --> 00:32:00,586 GORDON (off-screen): So fingers crossed my meal will 894 00:32:00,670 --> 00:32:03,923 still be able to shine next to Melissa's and I'll have 895 00:32:04,006 --> 00:32:07,760 the honor of being dubbed a Mainer by the local guests. 896 00:32:14,100 --> 00:32:19,730 ♪ ♪ 897 00:32:19,814 --> 00:32:21,649 (sizzling) 898 00:32:21,732 --> 00:32:23,567 GORDON: Melissa! MELISSA: Hey, Gordon! 899 00:32:23,651 --> 00:32:25,403 GORDON: Good to see you. MELISSA: Nice to see you. 900 00:32:25,486 --> 00:32:26,320 Welcome. 901 00:32:26,404 --> 00:32:28,155 GORDON: Oh my God, there's a cold weather front come in, 902 00:32:28,239 --> 00:32:29,281 it's freezing. 903 00:32:29,365 --> 00:32:31,367 MELISSA: Freezing? What are you kidding me, you're not a Mainer yet? 904 00:32:31,450 --> 00:32:33,703 I'm taking off my sweater. 905 00:32:33,786 --> 00:32:35,705 GORDON: What? Seriously? You good? 906 00:32:35,788 --> 00:32:36,914 MELISSA: I'm good. I'm ready to cook. 907 00:32:36,998 --> 00:32:37,790 Are you ready? 908 00:32:37,873 --> 00:32:39,500 GORDON: What, I'm gonna get there. 909 00:32:39,583 --> 00:32:41,961 GORDON (off-screen): Today is the day I fight for 910 00:32:42,044 --> 00:32:44,005 the honor of being called a Mainer. 911 00:32:44,088 --> 00:32:45,965 My food has to honor the ingredients and 912 00:32:46,048 --> 00:32:47,258 where they're gathered. 913 00:32:47,341 --> 00:32:50,386 Melissa is setting the standard, 914 00:32:50,469 --> 00:32:53,681 I need to pull out all the stops and make sure our guests 915 00:32:53,764 --> 00:32:56,767 taste a little bit of home in every bite. 916 00:32:56,851 --> 00:32:57,935 GORDON: Have you missed me? 917 00:32:58,019 --> 00:32:59,437 MELISSA: Oh, I missed you so much. 918 00:32:59,520 --> 00:33:00,563 GORDON: I've missed you too, you know that, 919 00:33:00,646 --> 00:33:01,981 honestly, yeah, it's been amazing. 920 00:33:02,064 --> 00:33:04,108 An incredible week. What are you doing? That smells amazing. 921 00:33:04,191 --> 00:33:04,984 MELISSA: What am I doing? 922 00:33:05,067 --> 00:33:06,235 MELISSA: This is quahog clams. 923 00:33:06,318 --> 00:33:08,487 A little tasso ham and some sweet corn. 924 00:33:08,821 --> 00:33:09,989 GORDON: From your, from your own pigs? 925 00:33:10,072 --> 00:33:11,824 MELISSA: From my pigs. GORDON: Wow. 926 00:33:11,907 --> 00:33:14,660 MELISSA: Gonna put some chilies in there from my garden. 927 00:33:14,744 --> 00:33:16,787 GORDON: From your garden, man. 928 00:33:16,871 --> 00:33:18,581 MELISSA: It's all about ingredients here in Maine. 929 00:33:18,664 --> 00:33:22,626 GORDON: I'm gonna start off with a fast-track lobster bisque with some clams. 930 00:33:22,710 --> 00:33:25,921 But I'm gonna sweeten it up with the most amazing tomatoes in there. 931 00:33:26,005 --> 00:33:27,131 MELISSA: Uh-huh. GORDON: Right? 932 00:33:27,214 --> 00:33:28,549 MELISSA: I think they came from my place. 933 00:33:28,632 --> 00:33:31,093 GORDON: Okay, nice. The clams, beautiful. 934 00:33:31,177 --> 00:33:32,970 Beautiful. So, so good. 935 00:33:33,054 --> 00:33:35,306 MELISSA: I gonna use some of that seaweed that we got here 936 00:33:35,389 --> 00:33:37,475 to kinda steam this, cover it up. 937 00:33:37,558 --> 00:33:38,893 GORDON: Oh I see, oh wow. 938 00:33:38,976 --> 00:33:40,561 Will that give it a little bit more saltiness as well? 939 00:33:40,644 --> 00:33:42,688 MELISSA: A little more flavor, and it'll keep the heat in, 940 00:33:42,772 --> 00:33:44,523 let those clams steam nice and slow. 941 00:33:44,607 --> 00:33:46,233 And I used a little seawater also, 942 00:33:46,317 --> 00:33:49,320 it's an Italian technique, aqua pazzo, crazy water. 943 00:33:49,403 --> 00:33:51,781 GORDON: Crazy water for a crazy girl, right? 944 00:33:51,864 --> 00:33:56,327 I've never cooked against a two-time James Beard award-winner. 945 00:33:56,410 --> 00:33:57,161 MELISSA: Oh, come on. 946 00:33:57,244 --> 00:33:58,412 GORDON: No, no, what'd you mean? 947 00:33:58,496 --> 00:33:59,663 MELISSA: You're the bad-ass. 948 00:33:59,747 --> 00:34:00,873 GORDON: Oh, they taste beautiful. 949 00:34:00,956 --> 00:34:01,832 Really good indeed. 950 00:34:01,916 --> 00:34:03,417 MELISSA: Oh yeah, here we go, we're starting to open up now. 951 00:34:03,501 --> 00:34:04,293 GORDON: Oh gotcha. MELISSA: Yeah. 952 00:34:04,376 --> 00:34:05,336 GORDON: Look at the size of those. 953 00:34:05,419 --> 00:34:06,378 MELISSA: They're pretty. 954 00:34:06,462 --> 00:34:08,589 GORDON: So I'm just gonna throw in some basil, tarragon, 955 00:34:08,672 --> 00:34:10,132 a little bit of thyme. 956 00:34:10,216 --> 00:34:11,217 MELISSA: Smells great. 957 00:34:11,300 --> 00:34:12,676 GORDON: And I'll put those tomatoes in there in order to 958 00:34:12,760 --> 00:34:13,594 sweeten up as well. 959 00:34:13,677 --> 00:34:15,638 And then I'll put the shells, my claws in there, 960 00:34:15,721 --> 00:34:17,556 reduce it down and then add a little bit of stock. 961 00:34:17,640 --> 00:34:19,558 I'm gonna grill those clams and 962 00:34:19,642 --> 00:34:21,102 then put them inside that stew. 963 00:34:21,185 --> 00:34:22,228 MELISSA: Ooo nice. 964 00:34:22,311 --> 00:34:23,395 GORDON: And what are you gonna do with the lobster? 965 00:34:23,479 --> 00:34:25,397 MELISSA: The lobster, I'm gonna do a little pasta, 966 00:34:25,481 --> 00:34:28,275 like a little Italian, spicy, 967 00:34:28,359 --> 00:34:30,486 with some sea urchins and some crab. 968 00:34:30,569 --> 00:34:32,488 All the good things from the sea. 969 00:34:32,571 --> 00:34:34,448 GORDON: So you got... 970 00:34:34,532 --> 00:34:36,158 MELISSA: Sea urchins just walked in. 971 00:34:36,242 --> 00:34:37,284 They just walked in. 972 00:34:37,368 --> 00:34:38,536 GORDON: Hold on a minute, 973 00:34:38,619 --> 00:34:39,537 you didn't tell me about the sea urchins, 974 00:34:39,620 --> 00:34:40,371 where'd you get them from? 975 00:34:40,454 --> 00:34:41,247 MELISSA: Yeah, right out there, 976 00:34:41,330 --> 00:34:42,123 off the islands. 977 00:34:42,206 --> 00:34:45,000 GORDON: Man! Now I know the way you work. 978 00:34:45,084 --> 00:34:47,670 You're like the sort of James Bond of cooking, 979 00:34:47,753 --> 00:34:49,672 'cause you're just coming up with all these little tricks; 980 00:34:49,755 --> 00:34:51,799 "I got sea urchins." 981 00:34:51,882 --> 00:34:55,094 Melissa Kelly, the real deal, such a pleasure to cook with 982 00:34:55,177 --> 00:34:56,387 such a talented woman. 983 00:34:56,470 --> 00:35:00,015 She is a Mainer through and through. 984 00:35:00,099 --> 00:35:02,393 But I tell you what, it's pretty hardcore trying to 985 00:35:02,476 --> 00:35:04,478 become a Mainer within a week, you know that? 986 00:35:04,562 --> 00:35:05,688 MELISSA: I know. 987 00:35:05,771 --> 00:35:07,606 GORDON: Look at those lobsters. 988 00:35:07,690 --> 00:35:09,567 Oh my God. I'm gonna grill them. 989 00:35:09,650 --> 00:35:10,526 MELISSA: You're gonna grill 'em? 990 00:35:10,609 --> 00:35:11,944 GORDON: Take them out the shells and then do almost 991 00:35:12,027 --> 00:35:13,529 like a bit of a thermidor. 992 00:35:13,612 --> 00:35:14,655 MELISSA: Cool. GORDON: Yeah? 993 00:35:14,738 --> 00:35:16,407 MELISSA: That sounds good. GORDON: Are you not cold? 994 00:35:16,490 --> 00:35:18,617 MELISSA: I'm not cold, are you? 995 00:35:18,701 --> 00:35:20,077 GORDON: You must be Scottish. 996 00:35:20,161 --> 00:35:22,079 I'm freezing. 997 00:35:22,163 --> 00:35:26,292 MELISSA: Feels great. GORDON: Grilled lobster time. 998 00:35:26,375 --> 00:35:27,793 MELISSA: Look at the color. GORDON: Oh my God. 999 00:35:27,877 --> 00:35:29,003 MELISSA: Gorgeous. 1000 00:35:29,086 --> 00:35:33,591 I'm gonna roll a little pasta out here. 1001 00:35:33,674 --> 00:35:34,967 GORDON: You're going all out aren't you? 1002 00:35:35,050 --> 00:35:36,886 You are so determined, girl, aren't you? 1003 00:35:36,969 --> 00:35:39,096 Next you'll be telling me you're making raviolis. 1004 00:35:39,180 --> 00:35:40,723 Oh my God. 1005 00:35:40,806 --> 00:35:42,433 MELISSA: I thought about it. GORDON: Oh my God. 1006 00:35:42,516 --> 00:35:43,434 MELISSA: Where you at? 1007 00:35:43,517 --> 00:35:44,852 GORDON: I'm on my second dish now. 1008 00:35:44,935 --> 00:35:46,061 Where you at? 1009 00:35:46,145 --> 00:35:47,646 MELISSA: I'm on my third dish. 1010 00:35:47,730 --> 00:35:49,815 GORDON: Can you slowdown please? 1011 00:35:49,899 --> 00:35:51,400 GORDON (off-screen): My lobster thermidor is taking 1012 00:35:51,483 --> 00:35:54,653 shape beautifully but Melissa is showing me the speed it 1013 00:35:54,737 --> 00:35:56,155 takes to be a Mainer. 1014 00:35:56,238 --> 00:35:59,033 If I don't step it up, instead of being a Mainer, 1015 00:35:59,116 --> 00:36:01,911 I'll simply be the tourist who cooks slow. 1016 00:36:01,994 --> 00:36:03,954 GORDON: I'm gonna grill the oysters as well. 1017 00:36:04,038 --> 00:36:06,332 I need a touch of butter, a little cream spinach. 1018 00:36:06,415 --> 00:36:08,250 MELISSA: Like the Rockefeller? GORDON: Exactly that. 1019 00:36:08,334 --> 00:36:09,168 MELISSA: Oh, nice. 1020 00:36:09,251 --> 00:36:10,252 GORDON: But like a Mainer-feller. 1021 00:36:10,336 --> 00:36:11,754 (laughs) 1022 00:36:11,837 --> 00:36:14,006 GORDON (off-screen): Melissa is so quick and 1023 00:36:14,089 --> 00:36:16,175 so calm it's infuriating. 1024 00:36:16,258 --> 00:36:18,594 Time to impress her with my secret weapon. 1025 00:36:18,677 --> 00:36:20,721 GORDON: Well, I've got something special you're gonna taste in a minute. 1026 00:36:20,804 --> 00:36:21,764 MELISSA: A secret weapon? 1027 00:36:21,847 --> 00:36:24,683 GORDON: Trust me, it's coming over. 1028 00:36:24,767 --> 00:36:26,185 Ten seconds. 1029 00:36:26,268 --> 00:36:28,354 MELISSA: Seven, six. GORDON: Oh my God. 1030 00:36:28,437 --> 00:36:30,105 Oh my God. Okay. 1031 00:36:30,189 --> 00:36:32,358 MELISSA: Let's see. Oh, that's a big bite. 1032 00:36:32,441 --> 00:36:35,110 GORDON: I know, I know. It's just, it's a smoked. 1033 00:36:35,194 --> 00:36:36,445 MELISSA: What's this, smoked oyster? 1034 00:36:36,528 --> 00:36:37,321 GORDON: Smoked oyster. 1035 00:36:37,404 --> 00:36:39,907 So brined and then smoked, literally for 24 hours. 1036 00:36:39,990 --> 00:36:41,617 MELISSA: Beautiful. It looks great. 1037 00:36:41,700 --> 00:36:42,785 GORDON: Fresh. 1038 00:36:42,868 --> 00:36:45,246 I've never had them smoked quite like that. 1039 00:36:45,329 --> 00:36:46,413 MELISSA: Good. 1040 00:36:46,497 --> 00:36:47,373 GORDON (off-screen): That was not the reaction 1041 00:36:47,456 --> 00:36:48,749 I was hoping for. 1042 00:36:48,832 --> 00:36:52,711 I was so sure that would secure my Mainer status, 1043 00:36:52,795 --> 00:36:55,297 but now I'm not as confident. 1044 00:36:55,381 --> 00:36:57,341 MELISSA: How you feeling about the guests coming today, Gordon? 1045 00:36:57,424 --> 00:36:59,051 GORDON: I'm feeling a little bit nervous to be honest. 1046 00:36:59,134 --> 00:37:00,094 MELISSA: Are you? 1047 00:37:00,177 --> 00:37:02,471 GORDON: They're hardworking, dedicated people that wanna 1048 00:37:02,554 --> 00:37:04,348 see justice with their ingredients, right? 1049 00:37:04,431 --> 00:37:05,307 MELISSA: Absolutely. 1050 00:37:05,391 --> 00:37:07,393 They work hard to give you these beautiful ingredients. 1051 00:37:07,476 --> 00:37:12,523 GORDON: Right. Stew done. Oysters done. Corn done. How's the pasta? 1052 00:37:12,606 --> 00:37:13,899 MELISSA: Pasta's good. 1053 00:37:13,983 --> 00:37:15,067 GORDON: Hand-rolled pasta on the beach. 1054 00:37:15,150 --> 00:37:16,568 MELISSA: Hand rolled pasta on the beach. 1055 00:37:16,652 --> 00:37:17,987 GORDON: How long's this crab sauce been on? 1056 00:37:18,070 --> 00:37:19,280 You've been making that all night haven't you? 1057 00:37:19,363 --> 00:37:20,572 That hasn't been made. 1058 00:37:20,656 --> 00:37:22,783 MELISSA: That was made. GORDON: That is delicious. 1059 00:37:22,866 --> 00:37:23,826 When did you put that one? 1060 00:37:23,909 --> 00:37:24,994 Last night? Truthfully? 1061 00:37:25,077 --> 00:37:27,162 MELISSA: Yes. Yes. GORDON: Oh my God. 1062 00:37:27,246 --> 00:37:28,747 Have you been working through the night? 1063 00:37:28,831 --> 00:37:31,041 MELISSA: Mostly. GORDON: Oh my God. 1064 00:37:31,125 --> 00:37:33,377 Did you have a stove by the side of your bed? 1065 00:37:33,460 --> 00:37:34,628 MELISSA: I should. GORDON: Huh? 1066 00:37:34,712 --> 00:37:35,671 MELISSA: I should. 1067 00:37:35,754 --> 00:37:38,048 GORDON: The sign of any great chef is staying composed, 1068 00:37:38,132 --> 00:37:41,677 as a conductor, but underneath that posture you know there's 1069 00:37:41,760 --> 00:37:43,262 a little fire in her belly. 1070 00:37:43,345 --> 00:37:45,848 She was making sauces throughout the night last night. 1071 00:37:45,931 --> 00:37:47,182 She brought her A-game. 1072 00:37:47,266 --> 00:37:50,728 MELISSA: So I have my tuna here I'm gonna cook on these hot rocks. 1073 00:37:50,811 --> 00:37:52,146 GORDON: I love that idea. 1074 00:37:52,229 --> 00:37:54,231 So a hot rock and then literally sear it. 1075 00:37:54,315 --> 00:37:55,149 MELISSA: Just sear it. 1076 00:37:55,232 --> 00:37:57,151 You know that Bluefin tuna is so fatty right now, 1077 00:37:57,234 --> 00:37:58,569 they were running a late summer and... 1078 00:37:58,652 --> 00:37:59,445 GORDON: Yeah. 1079 00:37:59,528 --> 00:38:01,155 MELISSA: You just really need to sear the outside and 1080 00:38:01,238 --> 00:38:02,114 keep it rare. 1081 00:38:02,197 --> 00:38:03,073 GORDON: Absolutely. 1082 00:38:03,157 --> 00:38:04,325 MELISSA: It's fatty and delicious. 1083 00:38:04,408 --> 00:38:05,868 GORDON: Melissa brought some cheeky little tricks up 1084 00:38:05,951 --> 00:38:07,953 her sleeve and she comes back with these rocks, 1085 00:38:08,037 --> 00:38:11,874 sticks it on the grill, and sears her tuna that came, 1086 00:38:11,957 --> 00:38:14,460 literally, 600 meters from that point over there. 1087 00:38:14,543 --> 00:38:17,296 Those oysters bubbling away now with that butter. 1088 00:38:17,379 --> 00:38:19,840 Oh my God. Come on. 1089 00:38:19,923 --> 00:38:21,091 Right, I'm ready to plate. 1090 00:38:21,175 --> 00:38:23,510 MELISSA: Well, I'm done. 1091 00:38:23,594 --> 00:38:25,721 Go ahead and put your jumper on, Gordon. 1092 00:38:25,804 --> 00:38:26,972 (laughs) 1093 00:38:27,056 --> 00:38:29,141 You a little cold? 1094 00:38:29,224 --> 00:38:32,102 GORDON: Oh man. Oh man. MELISSA: Oh man. 1095 00:38:32,186 --> 00:38:33,645 GORDON: God job, girl, seriously. 1096 00:38:33,729 --> 00:38:35,439 Even though you been working through the night, 1097 00:38:35,522 --> 00:38:38,901 even though you've snuck in some sea urchins. 1098 00:38:38,984 --> 00:38:41,445 Oh my God. 1099 00:38:44,281 --> 00:38:45,741 Hi, guys. Ladies, gents, welcome. 1100 00:38:45,824 --> 00:38:47,034 MELISSA: Hey. 1101 00:38:47,117 --> 00:38:49,036 GORDON (off-screen): Oh my God, the guests are here and 1102 00:38:49,119 --> 00:38:51,080 it's time to serve our feast. 1103 00:38:51,163 --> 00:38:53,540 I prepared a clam and lobster bouillabaisse stew, 1104 00:38:53,624 --> 00:38:57,252 a grilled lobster thermidor with grilled corn, seaweed, 1105 00:38:57,336 --> 00:38:58,921 butter and yogurt slaw. 1106 00:38:59,004 --> 00:39:01,673 And a platter of grilled oysters and 1107 00:39:01,757 --> 00:39:05,219 Rockefeller smoked oysters with apple mignonette. 1108 00:39:05,302 --> 00:39:06,387 GORDON: Oh my God, look at that. 1109 00:39:06,470 --> 00:39:08,806 GORDON (off-screen): Melissa made a stew with clams and 1110 00:39:08,889 --> 00:39:09,932 Tasso ham. 1111 00:39:10,015 --> 00:39:12,101 A lobster and uni-hand rolled tagliatelle, 1112 00:39:12,184 --> 00:39:14,812 that I hope doesn't outshine my thermidor. 1113 00:39:14,895 --> 00:39:20,567 And a grilled oyster and tuna de-constructed BLT. 1114 00:39:20,651 --> 00:39:22,361 GORDON: Are you ready? MELISSA: I'm ready. 1115 00:39:27,032 --> 00:39:30,744 ♪ ♪ 1116 00:39:30,828 --> 00:39:32,579 GORDON: Welcome! MELISSA: Welcome. 1117 00:39:32,663 --> 00:39:33,580 GORDON: So good to see you guys. 1118 00:39:33,664 --> 00:39:34,665 (greetings) 1119 00:39:34,748 --> 00:39:35,582 Ladies, we good? 1120 00:39:35,666 --> 00:39:36,458 MELISSA: How are you? 1121 00:39:36,542 --> 00:39:37,668 GORDON (off-screen): It's time to greet the guests, 1122 00:39:37,751 --> 00:39:40,337 the talented locals, who helped me throughout the week. 1123 00:39:40,421 --> 00:39:43,507 It's up to this hardcore bunch to judge my meal and 1124 00:39:43,590 --> 00:39:46,885 decide if I'm worthy of being called a Mainer. 1125 00:39:46,969 --> 00:39:51,932 So I really hope my dishes don't pale into comparison to Melissa's. 1126 00:39:52,015 --> 00:39:53,350 GORDON: Everyone loves seafood, right? 1127 00:39:53,434 --> 00:39:55,394 HILARY: Oh yes. HEATHER: Um... 1128 00:39:55,477 --> 00:39:56,645 Do you want me to be honest? 1129 00:39:56,728 --> 00:39:58,689 GORDON: Heather, you have to be kidding me? 1130 00:39:58,772 --> 00:40:00,190 MELISSA: Really? 1131 00:40:00,274 --> 00:40:01,733 HEATHER: Not one ounce of seafood. 1132 00:40:01,817 --> 00:40:02,818 MELISSA: Aren't you a lobster lady? 1133 00:40:02,901 --> 00:40:04,903 HEATHER: I am. This is a good test to see 1134 00:40:04,987 --> 00:40:06,488 if you can get me to like seafood, 1135 00:40:06,572 --> 00:40:07,614 because I don't like nothing. 1136 00:40:07,698 --> 00:40:09,074 GORDON: Okay, right. HEATHER: Here we go. 1137 00:40:09,158 --> 00:40:11,577 GORDON: I've been trying all week to become a Mainer and 1138 00:40:11,660 --> 00:40:13,871 this, this is, this is important for me. 1139 00:40:13,954 --> 00:40:16,165 So the lobster's like a fast-track bisque, 1140 00:40:16,248 --> 00:40:18,542 I grilled the clams and made this beautiful stew. 1141 00:40:18,625 --> 00:40:20,627 And then I got your butter, that beautiful butter, 1142 00:40:20,711 --> 00:40:22,421 mixed it with the truffle of the sea. 1143 00:40:22,504 --> 00:40:23,380 MELISSA: Truffle of the sea. 1144 00:40:23,464 --> 00:40:24,631 GORDON: And then finished it on top. 1145 00:40:24,715 --> 00:40:26,633 So it's not grease or fat, it's just butter. 1146 00:40:26,717 --> 00:40:29,386 MELISSA: My first dish is the quahog clams with a little bit 1147 00:40:29,470 --> 00:40:32,139 of sweetcorn and Tasso ham from my pigs. 1148 00:40:32,222 --> 00:40:34,224 GORDON: She's been up all night making sauces, 1149 00:40:34,308 --> 00:40:36,226 working through the night. 1150 00:40:36,310 --> 00:40:37,728 MELISSA: Uh, tuna BLT. 1151 00:40:37,811 --> 00:40:41,190 We have an aioli underneath that I made with poached oysters. 1152 00:40:41,273 --> 00:40:44,401 We have handmade pasta on the beach with sea urchins, 1153 00:40:44,485 --> 00:40:45,611 crab and lobster. 1154 00:40:45,694 --> 00:40:47,779 GORDON: Um, oysters Rockefeller, um, 1155 00:40:47,863 --> 00:40:48,822 the smoked ones were one of 1156 00:40:48,906 --> 00:40:50,365 the most fascinating things I've found this week. 1157 00:40:50,449 --> 00:40:51,909 I did a quick take on lobster thermidor. 1158 00:40:51,992 --> 00:40:53,911 Grilled the lobsters, seaweed butter again. 1159 00:40:53,994 --> 00:40:55,078 ADAM: They look fantastic. 1160 00:40:55,162 --> 00:40:56,246 MELISSA: Thank you. GORDON: Enjoy. 1161 00:40:56,330 --> 00:40:57,414 LAUREN: Thank you. GORDON: Please. Thank you. 1162 00:40:57,498 --> 00:40:59,041 MELISSA: Thank you. Please. GORDON: Please. 1163 00:40:59,124 --> 00:41:00,125 Oh my God. 1164 00:41:00,209 --> 00:41:04,087 (overlapping chatter) 1165 00:41:04,171 --> 00:41:06,965 HILARY: Heather, here you go Heather. 1166 00:41:07,049 --> 00:41:09,384 ADAM: I'll send the lobster that way. 1167 00:41:09,468 --> 00:41:10,302 HILARY: Tastes like bacon. 1168 00:41:10,385 --> 00:41:13,180 Ooo that looks just like something you'd want. 1169 00:41:13,263 --> 00:41:14,473 HEATHER: Thank you. 1170 00:41:14,556 --> 00:41:16,391 GORDON: So, Heather doesn't like seafood. 1171 00:41:16,475 --> 00:41:17,851 MELISSA: Yeah, but at least she's trying it. 1172 00:41:17,935 --> 00:41:20,979 GORDON: Oh, Heather's on the lobster. 1173 00:41:21,063 --> 00:41:23,607 MELISSA: Okay, here we go. 1174 00:41:23,690 --> 00:41:25,484 Watch, watch her expression. 1175 00:41:25,567 --> 00:41:27,110 GORDON: Yeah. 1176 00:41:27,194 --> 00:41:29,279 MELISSA: She's got her glass of water nearby. 1177 00:41:30,531 --> 00:41:31,990 LAUREN: Mmm. 1178 00:41:32,074 --> 00:41:33,659 HILARY: Did everybody get some of this here? 1179 00:41:33,742 --> 00:41:35,285 HEATHER: I didn't have an oyster. 1180 00:41:35,369 --> 00:41:36,245 I've gotta try an oyster. 1181 00:41:36,328 --> 00:41:38,205 ZEB: This is a very strong flavor. 1182 00:41:39,164 --> 00:41:40,374 GORDON: That's a tough table to please, right? 1183 00:41:40,457 --> 00:41:41,542 MELISSA: Oh yeah. 1184 00:41:41,625 --> 00:41:43,669 ADAM: The pasta was a little, little much for me. 1185 00:41:43,752 --> 00:41:45,337 ZEB: It was? ADAM: Yeah, a little much. 1186 00:41:45,420 --> 00:41:46,797 GORDON: Think about the talent across that table. 1187 00:41:46,880 --> 00:41:48,674 MELISSA: Amazing. And this is all their product. 1188 00:41:48,757 --> 00:41:49,591 GORDON: Yeah. 1189 00:41:49,675 --> 00:41:51,301 HILARY: Did anybody try the tuna? 1190 00:41:51,385 --> 00:41:52,761 ADAM: I.. yeah. HILARY: Good? 1191 00:41:52,844 --> 00:41:54,555 ADAM: Yeah, it's like the steak of the sea. 1192 00:41:54,638 --> 00:41:56,890 GORDON: Shall we? MELISSA: Yeah, absolutely. 1193 00:41:58,517 --> 00:42:00,602 GORDON: Okay, right. 1194 00:42:00,686 --> 00:42:02,479 GORDON (off-screen): First, our judges weigh in on 1195 00:42:02,563 --> 00:42:03,939 Melissa's dishes. 1196 00:42:04,022 --> 00:42:06,650 ADAM: It was amazing. I loved almost everything. 1197 00:42:06,733 --> 00:42:09,444 The pasta was a little too much seafood in it for me. 1198 00:42:09,528 --> 00:42:13,198 But other than that, like, the clams were off the hook. 1199 00:42:13,282 --> 00:42:15,659 GORDON: And the BLT? LAUREN: I loved the BLT. 1200 00:42:15,742 --> 00:42:17,869 HILARY: The bacon was great. 1201 00:42:17,953 --> 00:42:19,788 GORDON (off-screen): So, with the exception of the pasta, 1202 00:42:19,871 --> 00:42:23,750 all of Melissa's dishes are a unanimous hit. 1203 00:42:23,834 --> 00:42:26,712 Now it's time to see if my dishes will measure up and 1204 00:42:26,795 --> 00:42:29,548 earn me Mainer status. 1205 00:42:29,631 --> 00:42:32,384 GORDON: And one of my most nervous cooks, obviously, 1206 00:42:32,467 --> 00:42:33,802 clearly up against one of the best chefs 1207 00:42:33,885 --> 00:42:34,761 anywhere in the country. 1208 00:42:34,845 --> 00:42:37,931 But you guys, you see this produce on a daily basis, 1209 00:42:38,015 --> 00:42:39,516 so I tried to do it justice. 1210 00:42:39,600 --> 00:42:42,227 ADAM: The oyster, the lobster, everything was amazing. 1211 00:42:42,311 --> 00:42:43,770 GORDON: Amazing. Good. Zeb? 1212 00:42:43,854 --> 00:42:46,273 ZEB: Uh, if you keep making clams too like that, 1213 00:42:46,356 --> 00:42:48,025 we're gonna keep you around for a little bit longer. 1214 00:42:48,108 --> 00:42:48,900 GORDON: Thank you. 1215 00:42:48,984 --> 00:42:51,278 ZEB: That was my favorite dish I had here. 1216 00:42:51,361 --> 00:42:52,696 That was incredible. 1217 00:42:52,779 --> 00:42:55,490 GORDON: Heather? Is there a breakthrough? 1218 00:42:55,574 --> 00:42:58,035 HEATHER: I think you might have changed me. 1219 00:42:58,118 --> 00:43:00,412 ALL: Yeah! 1220 00:43:00,495 --> 00:43:03,665 HEATHER: My first taste of the lobster kinda is a... 1221 00:43:03,749 --> 00:43:05,459 it was perfect. 1222 00:43:05,542 --> 00:43:08,128 GORDON: My big question, is there any chance I could 1223 00:43:08,211 --> 00:43:09,338 become a Mainer? 1224 00:43:10,505 --> 00:43:11,214 LAUREN: Part-time. 1225 00:43:11,298 --> 00:43:14,134 GORDON: Part-time, (bleep). 1226 00:43:14,217 --> 00:43:15,802 HEATHER: My only concern is your accent. 1227 00:43:15,886 --> 00:43:20,223 And if it's your accent, we can get that down east accent then you're good. 1228 00:43:20,307 --> 00:43:21,767 GORDON: I'm coming back. HEATHER: Okay, good. 1229 00:43:21,850 --> 00:43:23,060 We'll work on it. 1230 00:43:23,143 --> 00:43:24,311 GORDON: Um, I've had an amazing week. 1231 00:43:24,394 --> 00:43:27,648 Next time I'll see you you'll have your third James Beard Award. 1232 00:43:27,731 --> 00:43:28,899 MELISSA: Well, I don't know about that. 1233 00:43:28,982 --> 00:43:29,775 GORDON: Yeah. For your lobsters. 1234 00:43:29,858 --> 00:43:31,068 MELISSA: I'll keep working on it. 1235 00:43:31,151 --> 00:43:32,694 GORDON: Oh love, good to see you. 1236 00:43:32,778 --> 00:43:33,695 MELISSA: It's a pleasure. Great seeing you. 1237 00:43:33,779 --> 00:43:35,989 GORDON: Stay safe. And continued success with those incredible ingredients. 1238 00:43:36,073 --> 00:43:37,074 God bless. 1239 00:43:37,157 --> 00:43:38,533 MELISSA: Thank you. GORDON: Take care. 1240 00:43:38,617 --> 00:43:40,035 Bye, guys. Ladies. 1241 00:43:40,118 --> 00:43:41,620 ADAM: Wonderful job. 1242 00:43:41,703 --> 00:43:43,413 GORDON: Maine has been incredible. 1243 00:43:43,497 --> 00:43:45,207 Scouring these amazing waters, 1244 00:43:45,290 --> 00:43:48,543 catching some of the best seafood anywhere in the world. 1245 00:43:48,627 --> 00:43:50,712 GORDON (off-screen): And learning some new skills 1246 00:43:50,796 --> 00:43:52,089 along the way. 1247 00:43:52,172 --> 00:43:54,216 GORDON: I've been truly blessed to understand why 1248 00:43:54,299 --> 00:43:56,343 Maine is one of the best seafood destinations 1249 00:43:56,426 --> 00:43:57,719 anywhere on the planet. 1250 00:43:57,803 --> 00:43:58,970 It's been incredible. 1251 00:43:59,054 --> 00:44:00,681 But trust me, I'll be back for more. 1252 00:44:00,764 --> 00:44:02,933 But for now, I'm onto my next adventure. 1253 00:44:03,308 --> 00:44:04,851 Captioned by Cotter Media Group.