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♪ Na na na na na na na na na na na ♪
♪ Gazing at the shape of the moon ♪
♪ I wondered about you
♪ Way out there and all around ♪
♪ And deep within
♪ Talk to me Earth Wisdom ♪
♪ Na na na na na na na na na na na ♪
♪ Waving your bows and branches ♪
♪ What are the chances you grew ♪
♪ To be older than this town before this all was around ♪
♪ Talk to me Earth Wisdom ♪
♪ To allow us
♪ To allow us ♪
♪ To allow us
Hot, hot, hot.
♪ To allow us
Not bad.
♪ Na na na na na na na na na na na ♪
♪ Na na na na na na na na na na na ♪♪♪♪
[Elevator door chimes]
[Footsteps approach gently]
Morning, Ali.
- Morning, Ben. Would you like a slice of cheddar cheese apple pie?
- I'll never say no to your experiments.
Still a work in progress.
- Not half bad. Sweet and savoury.
- Exactly. I think the crust just got a little too dry.
Tastebuds say it's just right.
- [Chuckles] - You're too kind.
I'm gonna take another crack at it.
- Let me know when you try again.
Will do.
[Footsteps click away]
[Exhales]
[Rhythmic music]
[Keyboard keys clacking]
[Indistinct chatter]
Mm!
This combo is outta this world.
How about...
... some cinnamon?
Hmm, just a little bit.
It's already so rich.
Mm.
Yep, even better.
[Chuckles]
- If I had to choose my own death,
it would absolutely be death by pie.
And what a glorious way to go.
What makes this one so good?
- Golden delicious apples baked in a flaky crust
with super-sharp 17-year-old cheddar,
made with milk from Gardner's Farm,
where the cows eat like kings.
- Well, lucky cows. [Chuckles]
- If there was ever an advertisement to move to the Midwest,
I think it would be this pie.
[Giggles]
[Alison's phone ringing]
- Oh, I hope that's the reservation
confirmation for tonight.
I could eat again in an hour.
That's why I love you.
It's an unknown number. Do I answer it?
Hmm, live a little.
Fair enough.
Hello?
Is this Sweetly Salted?
Um, yeah.
If you don't mind me asking,
how did you get this number?
- Powerful women have their ways.
Plus, this isn't Chicago Today business,
this is just for you.
Who am I speaking with?
- I'm calling with Hudson Publishers.
We all read your column here and we absolutely love it.
We've been placing bets all day whether or not you were a woman.
I will be winning some money today.
Congratulations.
- Well, the bigger congratulations goes to you
because we would like you to pitch a book idea to us.
Really?
Who the heck is it?
Hudson Publishers.
- There's only one teensy-weensy little catch.
Okay.
We would like to be the ones
to break your identity.
Wow.
I mean, you really did your research.
- Well, we think it'll help sell the book
if people finally get to know the real you.
- Look, this is an amazing offer,
but I'm gonna need some time to think about it.
I've done what I've done so that restaurants
would treat me like everyone else.
- Yes, which is absolutely brilliant.
I mean, it's a known fact that female critics get treated differently.
Incredible writing just deserves to be rewarded.
Just... tell me you'll think about it.
Yeah, absolutely.
- I'm just sending you an email now.
My inbox is open to you.
[Computer chimes]
I promise you will remain "Miss Sweetly"
until you decide how you would like to execute your big reveal.
Oh. Or is it Miss Salted?
- Honestly, it depends on the day.
Your secret is safe with me,
as long as you want it to be.
Thank you.
- No, Sweetly, thank you.
Talk soon.
Book deal?
I mean, don't count your eggs
until you get the yolks poached
just right, but maybe... yes?
I knew it!
I mean...
- "Sterling paves way for fresh female authors."
She seems cool.
She really does.
But there's a catch...
I need to decide if I wanna go public with my identity.
Which is no big deal at all!
- All right, don't turn a good hop into a bad one, Alison Reed!
You've dreamed about this ever since I've known you.
I know, you're right.
- Do double the beers get sold in the 7th?
- What? - Of course, I'm right. [Chuckles]
- I just... I love my life right now.
Revealing my identity could change my life as I know it.
- Look selfishly, I don't want anything to take you away
from being rec team catcher, but sometimes,
a team anchor's gotta set sail.
- Okay, A, I'm not going anywhere
until playoffs are over, and B, I think it might be
a little generous to call me team anchor.
Everyone knows the catcher on a rec team
is the girl that can't play everything else.
- Except, now you've gotten so good,
we couldn't live without you.
Something tells me you could.
- Either way, you've gotta swing for the fences.
Thanks, Jules.
By the way, we are confirmed at the new fusion spot,
Isla Dulce, tonight. The one started by Seb Reynaldo.
- Uh... my brain is numb from spring training stats.
- Who's this person again? - Puerto Rican transplant to the city.
He wants to be the 10th Puerto Rican to ever get a Michelin star.
- But how's the food? - I don't know!
I'm honestly surprised we even got in.
It's the hottest opening in town.
Seems like Chicago's really pulling for him.
- Sounds like a down and out in the 7th kinda story.
I love it! [Chuckles]
- Maybe. He's also notoriously mysterious.
How so?
- He hates having his photo taken.
I couldn't pick his face out in a crowd if you paid me.
Hmm... kinda like you.
- Okay, I guess some of us do like to keep a low profile.
But the difference is, everyone knows his name.
- Well, soon everyone can know yours too.
[Light music]
[Exhales deeply]
[Upbeat Latin music]
[Indistinct chatter]
- [Chuckles] - I can't believe we finally have
a Seb Reynaldo joint in Chicago.
- I am dying to see what he looks like.
- Me too. I would ask him if the rumours are true.
- What rumours? - That he's never had a female chef.
- How does something like that still fly? I...
No idea.
- We'll put that meatball to the test and see
if he's got a course that can really close.
[Chuckles]
They have jibaritos.
I haven't had one in forever.
- Uh, what pray tell is a jibarito?
- It's a tasty Puerto Rican sandwich.
Marinated meat, tons of toppings,
and the key is the bun consists of two fried plantains--
- Ah! - ... hugging the whole thing together.
Ah! Puerto Rican Chicagoans love it.
- You've never had one? - No, but my mouth is watering.
- The best one I ever had was when I was in college.
I was just... taking a walk.
[Easy Latin music]
It was so outrageously good.
There was horseradish, and I think cinnamon.
Definitely pickles.
The meat was so tender, and the plantains were fried just right.
It was so amazing, I...
I tipped the vendor 20 bucks and wrote a note on the bill.
[Jules]: Well, what did the note say?
[Alison]: "Thank you for the salty and the sweet."
[♪♪♪]
- Wait, so the column name is from this one jibarito?
Pretty much!
- How have I known you all this time and I had no idea?
- [Chuckles] - I'm full of surprises.
I'm gonna get us cocktails.
- Twist my arm, why don't you?
[Giggles]
[Upbeat Latin music]
- Hey. - Lemme get a shot of tequila?
Excuse me!
I was about to order.
Yeah, so was I.
Well, you cut in front of me.
[Exhales sharply]
- Sorry, but I'm uh, having kind of a rough night.
Sorry to hear that.
Yeah, what did you order?
- I was gonna order the jibaritos.
- Let me get your drinks. - You don't need to do that.
- Oh, it's the least I can do. What do you want?
Two Cadillac margaritas.
- And... also, maybe skip the jibaritos.
Two Cadillac margaritas, yeah.
There you go. Thanks.
[Annoyed chuckle]
Thank you.
[Soft Latin music]
Ta-da!
[Giggles]
Holy, salami, that's spicy.
- Gotta love a good kick! And a free drink.
From that cute bartender?
Not the bartender.
It was some hot guy that disappeared into the crowd.
- Well, cheers to the hot mystery man.
[Chuckling]
So, I ordered the jibaritos to start,
and yucca fries, and flan.
Great choices.
Teddy would hate this place.
Not enough grill choices.
- Well, he may not be the most adventurous eater,
but I do miss his grill nights.
Yeah, me too.
- Well, why don't you have one soon?
- Do I seem like the nagging wife if I ask for one?
- No, you seem like a wife who wants to have a fun dinner party
with her grill master king. [Chuckles]
Okay. I'll ask for one. Hmm.
Good.
[♪♪♪]
Thanks. Mm.
- These are normally served on plantains.
This feels sacrilege.
Tasty sacrilege.
- No, no, Hawaiian rolls are sugary.
Plantains aren't that sweet.
These are gonna taste all wrong.
- Just try it. I mean, I like it.
- No, offence, but your standards aren't as high as mine.
Only with food.
- Hmm. - Buck up, champ. Sometimes the cheap seats
are just as fun as the boxes.
I doubt that, but...
...I can't not try it.
Mm!
- Mm-mm. This is all wrong.
Don't be so dramatic!
Once you've had caviar,
sardines don't taste the same.
More for me, then.
Help yourself. [Chuckles]
Thank you!
[♪♪♪]
[Alison]: Seb Reynaldo's new fusion restaurant, Isla Dolce.
The jibarito is usually the perfect combo of sweet and savoury.
The meat should be carefully marinated
and served between two buttery braised plantains.
But this sandwich reminded me of dry sand
on a midsummer desert day.
The worst sin of all is that was served
on two buns more artificial than a losing actor's smile on Oscar night.
This Isla will soon be deserted if the chef can't nail
what should be a simple and inspired dish.
Buena suerte, Isla not-so-Dulce.
[Rhythmic music]
[Door clicks, bell jingles]
- Hey, Alison! - Hey!
- Your normal dozen? - Yes, please.
And can I also get a chai latte?
Ah, that guy got the last one.
- I know what it friggin' says, man. Okay?
- You know what? I think he deserves it.
[Chuckles]
Thank you. Here you go.
Thanks!
See you next time.
[Door clicks open, bell jingles]
[♪♪♪]
- Oh, that's what all the fuss is about.
It's cronut day, baby!
Oh, save one for me.
Oh, I will.
They smell so good.
The chocolate today?
- Well, I got extra today, so if you play your cards right,
- you might just get two. - Thank you. Hmm.
Hey, Ali!
[Intriguing music]
Ali!
- Don't worry, Bob, I saved you one.
- No, it's not that, just... come here!
Why are you being so weird?
I'm not being weird.
Shut the door!
- Okay, okay! - Shut it!
What is going on?
- You're Sweetly Salted, aren't you?
Who's asking?
Just me.
- Does anyone else-- - Just me!
Look, I'm the obits editor.
I come in at all sorts of weird times
when somebody dies, and you...
you come in at weird times, too, right?
Sometimes 11:00, or 11:30.
That would be right after a late dinner service.
A later service... [Sighs]
...so nobody would take notice if you were trying
to keep a low profile, right?
- So, what if I was Sweetly Salted?
Why do you care so much?
Because you're the only one
who's been nice to me in this office.
- Really? - Yeah.
And I know you don't always read the morning blog posts
because you're old school and you still get hard copies.
How do you know all this?
- You and I are the only ones who take from the hard stacks.
- Oh. - So, for the record,
I thought the latest review was really funny.
- [Chuckles] - Thank you.
- But... it seems the rest of Chicago did not.
Oh.
[Mouse clicks]
Oh no!
I should get back to work.
Yeah, right. Intern Alison.
- Thank you, Bob. Your discretion is greatly appreciated.
"You are a salty joke."
"Seb Reynaldo is a Chicago Puerto Rican treasure. How dare you!"
"You think you're clever?
You try to make a jibarito." [Chuckles nervously]
"Examples of well written informed articles
by food writers who don't hide from the public."
"Sweetly is only salty lately."
This is bad, right?
I think...
it's pretty bad.
But at least it's not in the print edition.
- People only read the online edition anymore.
This is... worse!
I'm sorry, champ.
[Alison's phone ringing]
Hey, Lex!
Mm-hmm. I'll be right there.
- Hey look, this is no worse than when the Aces of Bases
were down and out in the last playoff tournament.
- Yeah, but we were out in the first round.
Really?
Barely remember, I was having so much fun.
- What are you trying to tell me, Jules?
- Well, just go in there and remind Lexi
that you're an anchor for the paper,
just like how you're an anchor for the team.
[Exhales sharply]
[Heavy music]
Hi!
Have a seat, Alison.
- Is your inbox as bad as mine? - It is.
And I'm not gonna mince words here.
Controversy may sell papers,
but it's gotta be the right kind.
- Right. - You know I'll always go to bat for you.
And I appreciate that so much.
But this one... is tough.
I understand that.
Uh... question, isn't that what the editors are for?
- You know you're more powerful than our editors now.
- No, I didn't know that, actually.
- You pull in some of the highest readership for the paper.
The editors are afraid to edit you.
- Well, everyone needs a good editor. Clearly.
Maybe it's best to just...
...lay low for a few weeks.
- I always lay low! That's literally my schtick!
- You know what I mean. - Food loses its taste
- if I can't write about it. - Maybe take this time to just...
...gain a little perspective.
I'll try my best.
- It's just a little break from publishing the column.
That's it. People are forgiving,
especially when they have time to miss something.
- You think people will really miss Sweetly?
- There's only one way to find out.
[♪♪♪]
[Sighs]
Ali, I'm so sorry.
I heard absolutely every single word.
Were you eavesdropping?
No.
No, I was just... in the area.
Okay then...
- Lexi wants me to take a break.
Give everyone a chance to miss me.
- So, does that mean that you're not gonna be
sitting across from me anymore?
- I don't think that would qualify as taking a break.
Well, I'll miss you.
I think Bob's gonna miss me.
But will Chicago miss the column? Will they even care?
- I think about food 80% of the day
and I don't even write about it, so in my opinion, yes.
Well, that's something.
Well, this sucks!
I've been sitting across from my bestie
ever since I started here. This is gonna be so weird.
- Not helping, Jules. - Sorry.
I just gotta get outta here.
Clear my head.
- You wanna grab some comfort food?
- [Exhales] - Not this time.
- Well, I'm here for you when you do.
Thanks, slugger.
[Emotional music]
[Oven timer beeps]
[Sighs]
[Frustrated sigh]
[Light music]
Hello?
I'm sorry, Seb.
You know I'm about to get married
and I got a kid on the way.
- It's all the more reason to stay.
It just feels too tenuous.
I gotta go somewhere more established.
Well, I'm established.
It's Isla Dulce that's just getting started.
- You know what I mean, man. - Is any restaurant ever a guarantee?
What can we do to keep you stay?
- How about an extra day off to be with the family?
I need more work, not less.
Look, I know you're new in town,
but that Sweetly Salted review, it really matters.
It can mean the kiss of death. I've seen it happen before.
- That's why we have Luis. - Look, I'm a PR master.
I'm workin' on a spin right now, then we invite Sweetly Salted back and we get a rewrite.
- Right, these things, they just take time.
- There's no guarantee that columnist will ever come back!
I mean, no one even really knows who they are,
but in this town, they matter the most.
- No, no, no. What matters the most in this town
is how good the food is.
Yeah, we've had some hiccups,
but we're gonna be the best PR joint
this town has ever seen. Okay? I can promise you that.
- And how can you change what's already been inked?
[♪♪♪]
I'm really sorry, Seb,
but I've already accepted another offer.
You know I'm rooting for you.
Yeah.
- Hey. - How the heck are we gonna get through
a week of service without a sous chef?
I'll find one. I'm on it.
[Light music]
[Alison]: I've been thinking a lot about your offer and I'm in.
As Sweetly Salted, or as requested, just me...
...even if I'm still unsure who the real me is.
Maybe you saw my last column?
I thought it was pretty good work.
Our readership did not agree.
The rebellion against my words makes me question
how and why our emotions can rise and fall so deeply
with the food we consume. [Sighs]
To get to the bottom of my question,
I propose I go undercover at the very restaurant I reviewed.
Get in bed with the enemy.
I'll get hired by the man whose restaurant
I told the world is currently less than.
I will befriend the notoriously hard-nosed Seb Reynaldo
to find out what it truly takes to launch a restaurant from the ground up.
Restaurant critic makes good by actually discovering
the joys of working in a restaurant.
Sincerely yours,
the soon to be unveiled, Sweetly Salted.
[Light music]
[Call ringing]
[Alison's phone rings]
- Hi! - Sweetly, Olivia Sterling.
That was fast.
- I read books and emails for a living.
I am the definition of a good communicator.
- [Chuckles] - A great skill to have.
- I love your pitch. I think you've really got something.
- Really? - Yes!
A food critic in the kitchen with no real-life experience?
The idea is rife for conflict
and possible failure.
Um... thank you.
- Makes for the juiciest kind of story.
Well, I'm glad you like it.
- Can you get me some pages in a week?
- - Yeah! I can make that happen.
- Well, fantastic. I'm sure I can get
a larger company to sign off for the sample
and possibly swing you a cash advance.
- That sounds... really fantastic.
- I look forward to reading your pages.
Good night.
[Crickets chirping]
[Upbeat music]
Hey, Alison.
Have your order right here.
Two chais?
- I'm working with some new people.
Trying to make a good impression.
- Can never go wrong with cronuts.
You got that right. Bye.
[Door clunks, bell jingles]
- Okay, okay. - It's a big deal.
[Luis and Seb continue chatting indistinctly]
- You got this, Alison! He is just a chef.
They're normally the ones who are afraid of you.
- May I help you? - Hi, yeah. Um...
I was wondering if you could talk to me for a minute?
- We're closed. Come back at dining hours.
- You're Seb Reynaldo, right? - Who's asking?
Me. I'm an aspiring chef.
And you brought me cronuts?
Yeah! And a chai latte.
- Cronuts are a ridiculous hybrid,
but I actually love this place.
- It's the best. - I guess I could answer a few questions.
- Word on the street is you need a sous chef.
- Where exactly did you hear that?
Restaurant people talk.
- They do. So much so, I feel like I should know who you are.
- No, hear her out. We still do indeed need a sous chef.
You got a resume, then?
- Yeah, of course. Um... but I didn't bring it.
- So, you're an aspiring chef, who apparently wants a job here,
and you brought me cronuts but no resume?
Well, the cronuts are magical.
- Look, no offence, you don't look like a sous chef.
- And what does a sous chef look like?
- Well, for starters, they never have a manicure,
and they never hang at bars until it's closing time.
Okay, so now you recognize me?
- I thought I'd give you a chance to say your peace with no judgment.
- Oh, that's funny, 'cause I felt kinda judged since I walked in here.
- You know, maybe the drinks were a mistake.
They obviously gave you the confidence
to walk in here and waste my time.
- Hey, look, before you dismiss me completely,
I just have to know if it's true?
- Is what true? - That you've never had a woman working in your kitchen?
- People might talk, but it doesn't mean what they say is true.
Well, is it?
- I've trained three women up from sous chef,
and once they get up to the chef role, I lose 'em.
They're so in demand, I can hardly keep one longer than a month.
Well, I didn't know that.
- This is the most loyal guy you're ever gonna meet,
but it has been a year since we had a woman here.
But we can't keep losing people
when we're just starting out.
- Yeah, I got into all this 'cause of my mother.
And she's the one who taught me that the kitchen is a sacred place.
Just takes some time for me to trust someone.
Why don't you give me a shot?
It probably can't hurt for PR
to have a new woman behind the scenes.
What do you have to lose?
Only my whole restaurant.
[Chuckles]
Where was the last place you worked?
- Look, I respect how things got to my plate,
that someone caught or grew that food,
and someone else transported it.
That food journeyed to me.
So, how lucky am I to get to experience something
that took so much effort to get there?
- Very lucky, indeed. - Hmm.
- I wanna be a part of that journey.
Every night in your kitchen.
I figuratively packed my bags for this,
so, here I am!
Just a humble sous chef,
standing before a master.
Ticket in hand.
Okay, you're hired.
- Yes! - As a trial, for tonight only.
You start now. It's inventory time.
Yes, chef.
- And I might hit you up for some social media copy...
- ...sometime. - I'd love that.
- [Hand thumps on counter] - Let's go!
[Laughs] We're running behind already.
Ch-ch-ch, okay.
Bin A, 50% capacity,
Bin B, 25% capacity.
The rest could go another week.
Then we have the fruits and veggies, meat, fishes, all--
- Sorry, could you... slow down just a little bit?
- Thought you were ready to be part of the process?
I am.
- Okay. Look, Bins A through E are the dry goods,
then we have the fruits and veggies,
and meats, fish, all of that, in the cooler.
Days across, okay,
and we do inventory check at the top of every morning.
All the trash goes in here.
- Got it? - Yeah, I think I'm keeping up.
Let's keep going then. Okay.
Actually, wait...
What do you mean, wait?
- There's gotta be a way to waste less food.
Do you have a donation system?
- Look, I hate waste too, but Chicago Food Safety is no joke, okay?
I can't risk getting cited.
- Well, some community kitchens will take food
even if it expires that day.
- Well, that'll be your first task.
But on your own time.
No rest for the wicked.
- You got that right. This is a kitchen.
And there are systems in place for a reason.
If you don't like that, go somewhere else.
- Did women like working for you?
- It's not about like, it's about the work.
Luis and I ate in more than one community kitchen growing up.
So, thanks for taking that on.
Sure.
- I already finished the cooler inventory for the day,
so you can take your coat off. Let's go.
Are we going somewhere?
[♪ Courage by Whitney Pea]
- I can't believe I've never been here.
I come here every two weeks.
There's so many vendors.
- Carl! - Hey, Seb!
- It's been a minute! - I know.
Hey, how was the opening?
- It was... something to remember, that's for sure.
Now, what have you got for me this week?
- Oh, tomatoes. You can't beat 'em.
It's the juiciest time of the year.
- I see. - And who's this?
Ali.
- Nice to meet ya. - You too.
- New sous chef. For a day, anyway.
Gotta see how Ali can slice and dice.
- I can slice and dice 'em, and I can also ice 'em.
What does that even mean?
I don't know, sorry.
- [Scoffs] - Here you go.
They're lovely.
- Right? - Mm!
You're right, my friend, these are magnificent.
You got at least 80 back there?
- Sure do! - Great!
Now, can I get a delivery tomorrow morning?
- Absolutely. 10:00 a.m.? - Sounds good.
- You got it. - Nice to meet you.
Good luck.
- If you wanna know what a city loves, you gotta go to the farmer's market.
- Well, what's your impression of Chicago so far?
- I used to live here a long time ago.
It's definitely different now.
How so?
- Ah, you know, everything's evolving.
But the people here, they love authenticity,
which I respect.
And also, don't mess with anything they already know.
Huh, I guess I learned that the hard way.
- Well, maybe people need to be a little more open to change.
Yeah, I agree.
You hungry?
- Always. - Come on.
I love this place.
You have to get the fully loaded dog.
- There's nothin' better than a Chicago dog with all the fixings.
Can we get two?
Thank you.
You can keep the change.
Thanks.
Lemme know what you think.
Mm!
Good?
So good.
- See. I get why that critic was so hard on me.
I mean, I'm not the only Puerto Rican joint in town.
You know, Chicago is one of the best Puerto Rican food hubs in the country.
That's why I came back.
- Not only that, Chicago's one of the best cities in the world.
I mean, the food scene here has always been competitive.
- Well, have you ever been to San Juan?
I can't say that I have.
- So then, the jury still has to be out.
[Chuckles] But, I mean, you're right,
you know, the food competition here is fierce.
And if I wanna be the best chef out there,
I have to be judged accordingly. It's only fair.
- Well, maybe you should've been judged on the whole picture.
- Yeah, but jibaritos are what Chicagoans know.
It makes sense to be just judged on that.
- Well, I think if you keep cookin' from the heart,
people can't help but fall in love.
- I guess we'll just have to wait and see.
[Chuckles] We've got one more stop after this.
- Thank you very much, and here's your change.
Have a good one!
Hey, you!
- Hey, Sophia. Uh, this is Alison.
- Hi, nice to meet you. - Hey, Sophia.
- Oh, you make me miss the kitchen.
- Well, I guess the kitchen misses you.
[Chuckles] But the stand, it looks amazing.
- And we just added two more farmers.
So, what are you making today?
- I was thinking about opening with a beautiful pineapple salad for the sofrito.
- Oh, well then, you've come to the right place.
- You mind if I taste a few? - Go for it.
Everything smells amazing.
- Thank you. - What's your favourite?
I would go with the mint.
It looks so good.
- Now what would you recommend for a pineapple salad?
Why don't you ask your friend?
- [Chuckles] - My sous chef?
- Well, it's nice to have another woman in the role.
Watch out for John when he has a knife.
Noted.
- Well, hopefully she's not the last,
but all you women leave me for your own endeavours.
- Well, you're just too good at your job,
and in return, that makes us even better.
- I'm not planning on going anywhere.
Okay. So, which one?
We got the mint, basil, and the parsley.
- Well, the mint feels too obvious with pineapple.
I've had that combo before.
Yeah, me too.
Let's try the parsley.
- The parsley is great. - Mm-hmm.
I don't think that will work.
Okay.
- Now, that basil is particularly good.
I mean, the notes are just right, it's not overwhelming.
- Is that a pepper finish? - Yes, it is!
That's exactly what I was going for.
I actually grew this one myself.
Well done.
Well, great.
Basil it is, then.
We'll take that one. Yeah. Thanks, Sophia.
[Light music]
Looks like you're enjoying yourself.
- Yeah. Everything here looks so good.
Especially the herbs are so fresh.
- I know. Let's check out the parsley, here.
- How does it smell? - Oh.
- Sorry! - No, I'm sorry. Yeah, you can go, it's fine.
Oh, that's really nice.
- Yeah. - That'd be so good with some flank steak.
- Yeah, I think I'll ask Jeff for a few of these.
- Yeah. - How're the onions?
I think there's some better ones over there.
- Wanna follow me here? - Yeah.
[♪♪♪]
[Birds chirping]
All right, moment of truth.
[Cutting board thumps]
[Knife clangs] Show me whatcha got.
[Sighs]
Oh! Oh!
- What was that last spot you said you worked?
Um...
This is my first spot.
[Annoyed chuckle]
- You gotta be kidding me. - I'm a fast learner.
Sweetly Salted was right.
I mean, this place is gonna sink if we can't master the basics.
How can we master the basics with a sous chef who can't even dice?
- Look... why don't you demonstrate?
- You came in here claiming that you were a sous chef.
I'm not here to teach beginners.
That's fair.
Why don't you hire one of the sous chefs
that's lined up outside your door?
All right, look.
First off, your non-dominant hand,
tuck in your fingers. No one's bleeding out in my kitchen.
Does that happen a lot?
- Not here, but kitchens injuries happen all the time.
Which is why I can't believe I let you in here.
Either can I.
I'm committed to this.
- Your non-dominant hand controls the size of the slice.
All right, you move faster for thin slices.
Slower for thick slices.
Now, your knife hand,
you move it continuously in the same direction.
Okay.
It's all in the wrist.
As long as the blade is sharp, you're good.
- Wanna try? - Yeah.
Okay.
- Um... - You can't show the kitchen fear.
Just... just follow your instincts. Here.
[Soft music]
Okay, yeah. Now, it's musical.
You gotta find the beat.
All right.
Okay now, keep going, let's see if you got it.
Now turn it over.
- Yeah. - There you go.
Is it like...
- Okay, yeah, slow. - Right.
- Slowly yeah, just so you can get through that.
Down. Just like that.
Here, like that.
Who's the mal carne?
Oof.
Who you calling mal carne?
Every newbie gets that title.
It's just kitchen speak.
- May I remind you that we're all indeed still gentlemen?
- And ladies. - And... and ladies.
- Personally, only reason I work for you
is 'cause I just love to be myself.
- Okay. - Charming.
- All right, let's change it up for a few moments, shall we?
- Yes, chef. What's the plan for tonight?
- The plan is sofrito. We got a lot of tomatoes to be diced.
Gimme the knife.
You have to go now.
What do you mean?
Chef's still hard as nails.
[Chuckles]
- I'm sorry, is this your kitchen?
- Experience beats wit, and I promise you,
we've got both.
- Look, there's a place for everyone in the kitchen,
but not if you're not ready.
- Well, I came here to learn, so let me show you.
You're not ready. Okay?
You're just gonna be daytime help for now.
- But... - Please!
Chef's rules. It's the only way the kitchen can function.
I'll see you tomorrow.
[Soft music]
[Dance music plays on phone]
Yeah.
♪ I wanna do it all before I hit the wall ♪
[Seb]: It's musical.
♪ So when the sunrise and the night falls ♪
♪ I believe many fly but few are called ♪
♪ So when the sunrise and the night falls ♪
♪ I believe many fly but few are called ♪
[Seb]: You have to find the beat.
♪ I believe many fly but few are called ♪
♪ I wanna do it all before I hit the wall ♪
♪ And only God knows when the summer rain falls ♪
♪ But I know where I've been and I know what I've got ♪
♪ I'm just trying to find a place where the rain is hot ♪
♪ But I know where I've been and I know what I've got ♪
♪ I'm just trying to find a place where the rain is hot ♪
♪ It's kind of cold when the night falls still ♪
♪ But when the sun starts to shine ♪
♪ You find the way you feel change ♪
♪ Something different straight maxin' ♪
♪ On the wild west coast the peaks are so relaxing ♪
[Alison]: When I first started writing about a food,
it was all I could think about.
But the first time I got to offer
renowned chef Seb Reynaldo my opinion,
I had to think hard to remember when I first noticed
when I could identify different tastes.
As a food writer,
I know a certain taste can move heaven and earth.
The answer should literally be on the tip of my tongue.
But Seb will do that to you.
Catch you off-guard, make you question yourself,
and surprise you, all at once.
He wants to make himself better,
and in the mere presence of his company,
you, in turn, will want to rise to the occasion.
♪ So when the sunrise and the night falls ♪
♪ I believe many fly but few are called ♪
♪ So when the sunrise and the night falls ♪
♪ I believe many fly but few are called ♪
♪ I wanna do it all before I hit the wall ♪
♪ Only God knows when the summer rain falls ♪
Oh!
- You're up early. What's the latest experiment?
Chopping.
That's it?
So much chopping.
Why?
Because I... wasn't ready.
For what?
- Turns out, for a lot of things.
All right, Alison.
I hope you feel ready soon.
[Door clicks open]
[Sighs]
[Door clunks closed]
[Soft music]
[Door clicks open and closed]
- Hey, Ali. You're not due in for a while.
- I've got big plantain dreams and basic skills.
Seb said if I wanted to start a food waste program,
I'd have to do it on my own time.
Well, I got news for ya...
When you work in the restaurant biz, all your time becomes restaurant time.
So I hear!
You're here bright and early too?
- Yeah, it's because I'm still not sure
how to pull us outta this downswing.
Dinner service was slow as mud yesterday.
Sorry.
- Well, I'm sorry that you had to start here
when Seb's not at his best.
- Well, he's doing a pretty good job of hiding it.
Why don't you guys do a two-for-one,
or a cocktail special, or happy hour?
- Yeah, Seb would hate all that.
He thinks discounts cheapen the concept.
I agree, we at least need a happy hour.
- Chicagoans love a deal. - Who doesn't?
Chicagoans also love a cronut!
Oh... ply me with cronuts.
[Chuckles] Thank you.
[Laughing]
[Jazz music]
[Woman vocalizing]
[♪ Think Twice by The Ponderosas]
- Ooh... someone's been practising.
Yeah, well... I needed it.
- I'm impressed. It's only been 24 hours.
Time is money, right?
- You put in the food donation system already?
- Told you I was committed to this.
Can I show you one more thing?
Please!
Mm!
How much did you spend on all this?
Don't worry about it.
- I never met a sous chef who isn't worried about money.
- You can pay me back when the place gets a little more off the ground.
No, no, I'll pay you tonight.
I'm not one for unsettled debts.
I'm also not great at saying thank you.
But... seriously, thank you.
- I'm just glad I could find a way to help.
[Soft music]
All right um...
Hey, you have the energy to stay?
I'd love to!
- Well, just know, if you get in my way,
it's not my fault if you get hurt.
Copy that.
[Upbeat jazz music plays]
Ooh, nice choice, chef.
- All right, John, tonight you'll be on meat prep.
Tony, you'll be on the sides. And tonight,
Ali will be joining us on the pineapple salad prep.
- Still can't believe you caved, man.
All right.
- Careful, mal carne, or I'll put you on dish duty.
- Ali has earned her spot here tonight.
As a trial.
But she deserves to have no jury.
Is that understood, John?
- Yes, chef. I'll do your dishes anytime.
Ugh.
- Welcome to the symphony of chaos.
Just expect the unexpected.
You'll do just fine.
- It's not a bad night. We've got a guaranteed 20 covers.
Could be better.
- Look, I mean, sometimes if you just build it, they'll come.
- Or the kitchen staff continues to eat like kings.
- One man's fortune can be another man's pain, John.
Ain't that the truth.
They'll come, chef. I believe that.
- And if they don't come, we'll just keep building.
- Can't keep building with a negative balance sheet.
Okay, let's get to work.
[Alison]: That night, I got burned,
literally and figuratively.
My feet hurt so badly,
I felt like I had run a marathon.
But the chef kept us on track.
He was the captain of the ship,
righting his mates when we were wrong,
steering us in the right direction,
ensuring our work was presentable,
and that food was delivered right on time.
[Upbeat music continues]
A steady stream of classic records,
everything from jazz to The Kinks got us through.
So did the adrenaline of my first service.
Things never did pick-up beyond our guaranteed 20-top.
Something I felt personally responsible for.
The reason why, you will soon know, dear reader.
Nevertheless, I was hooked.
I'm a kitchen addict,
and I might just be a better person for it.
[♪♪♪]
[Music ends]
[Crickets chirping]
[Alison's phone ringing]
Ugh.
Hey, slugger.
Hey, I miss you, champ.
Uh, it's batting cage night. Where are you?
Ugh, I can't believe I forgot.
- You've just never missed it. Ever.
I wanted to make sure you're still alive over there.
- I know. It's just between the kitchen and the book,
I have no idea what day it is.
It's cage day, baby!
Are you still gonna be able to make it?
It's not as much fun without having someone cheer you on.
I want to. I'm just...
...totally beat.
- Okay. Uh, when are you free next?
Friday... morning... early.
- I can do that! - Okay.
That's how you do it, slugger!
[Cheers]
- [Laughs] - Yeah, buddy!
Now I feel extra bad.
I messed up.
At least you're making new friends.
- You gotta give props when props are due.
And I forgive you,
since you admit that you're wrong. [Laughs]
- I'll bring the snacks to the field.
- It's the least that you could do.
- Hey, what's the office hot gossip?
- Honestly, that it sucks without you.
- There's gotta be more than that.
- Hmm... nobody brings good snacks anymore.
And Bob keeps asking when you're stopping by.
Direct quote from him, "I'm so alone."
Oh, Bob!
All right, well, I'll see you on Friday.
Bright and early.
Looking forward to it!
Keep hittin' those home runs, baby.
- It's a lot of fouls right now, but...
hopefully I can help get us there.
Us?
The restaurant.
It's the least I can do.
I mean, after what I did.
- As long as you are keeping track of your own runs.
- [Chuckles] - Please. I'm always keeping score.
Me too. I'll see you Friday.
Or I'm calling foul.
- I wouldn't miss it for the world.
Okay, bye.
[Sighs]
[♪♪♪]
[Upbeat Latin music]
- You remember what Ma used to say?
- "Definition of love is cookin' with it."
- You think our customers know that?
Know what?
- That we love 'em. Every time we serve 'em.
- Ah, maybe not yet, but they will.
Just wanna make her proud.
You have.
How do you know?
You brought us this far.
Okay.
Hey!
I didn't see these on the inventory list.
Blame the supply chain crisis.
- We ordered these for the opening
but they never came in time.
- So, plantain buns were the plan the whole time?
- Of course! I mean, that's how a jibarito is served.
Yeah. Learned the hard way.
Never depend on essential ingredients to show up when you need 'em.
- That's chef's life. Always be prepared to improvise.
- How're we gonna improvise our way outta 200 plantains?
- Well, people will still want jibaritos.
Let's cook some up, test it out, see if it's ready to be put back on the menu.
- I'm never gonna turn down your cooking.
- Do you want some help with prep?
- Nah. This time, I need some time alone with my kitchen.
Both of you buff away. [Chuckles]
[Soft music]
- I just feel like I failed him twice. - What do you mean?
- I should've been able to find plantains somewhere in the city,
or at least gotten them here quicker.
- I think he knows how hard you're trying.
- There really is no trying in restaurant work. It's do or die.
- That's a little extreme, don't you think?
No, it's reality.
But the good news is, restaurant people never hold grudges.
- Not even against their worst enemies? [Door thumps]
- Now, if these jibaritos taste anything like our mother's recipe,
they're gonna put us back on the map!
- All right. Lemme know what you think.
All right.
Mm! They're so good, brother!
- Yeah? - Mm! - Really tasty. But...
But what?
I just...
I feel like there's something missing.
See, I knew it.
- To this day, I don't know why our mom
- never wrote down the recipe. - I remember.
Cinnamon.
Yeah. That's it!
Our mom did used to add cinnamon.
What do you mean by, "you remember"?
I had some amazing ones,
a long time ago,
and I think that's what was in them. Cinnamon.
- I thought our family was the only ones who did that.
Right?
- Never had 'em like that anywhere else.
Hey, I... I'll be right back.
Cool. And cilantro.
- To cut through the cinnamon. - Yeah, yeah.
- Yeah? How about two-for-one margaritas
if they order the jibaritos?
- Love that. And what about a brunch special
with mimosas or mojitos on Sundays?
- He's gonna hate that, but I love that too. That...
- [Laughs] - All right. How's that?
Here goes!
- Mm! - Yeah?
- Mm-hmm. - Now that...
That is perfection.
- I mean, we'll never have enough customers
to get through all these plantains but...
I think I can help with that.
Well, I'm all ears.
It's just gotta be something else, other than food donations.
Yeah, ain't that the truth.
Of course. Just um...
...trust me on this.
Okay.
[Knife clacking]
[Light music]
[Phone ringing]
[Alison's phone ringing]
Olivia, hi!
- Love the first pages, Miss Salty!
- Thank you. - But some thoughts.
- Okay, shoot! - Well, right now, the book is all about Seb.
I mean, your written interactions with him, they're...
...they're magical, they're jumping off the page,
but I was also planning on selling you.
- I don't know, Olivia. Um... am I really that great a sale?
People don't know who I am.
- No. No matter what, we need more of your voice.
The female perspective.
This industry is already so male-dominated.
That's why everybody was so excited about you.
What does the unmasked Sweetly Salted truly wanna say?
It's hideous.
Excuse me?
Oh... sorry, no, I...
...need a new outfit for the book launch
and everything's just the same.
But not you! You are different!
I hope so.
- But we need to know precisely who you are.
What is your perspective?
Right. Well, um...
I'm still trying to figure that out.
- Look, Miss Sweetly, this offer
can't last forever, so I'm gonna need you
to find your voice sooner rather than later.
We get a precise book budget each year
and I want you on this year's roster.
Me too.
- Well, I'm glad we're on the same page.
But if we're gonna make a publishing schedule
and keep you in this year's budget,
then we've only got about a week left to make waves.
- Wow. Uh... I didn't realize the deadline was quite so tight.
- Well, you're a news writer. I figured you could handle it.
I can! I... I will.
- Good. Um, there's also one more thing.
I know part of the pitch was to keep you undercover,
but legal says that we need clearance from Seb.
Oh.
- He just needs to sign a little release form.
I'll send it over to you. And then...
ooh, bingo bongo,
we are in business.
Uh, bingo bongo.
Yeah! That's right.
Okay, talk soon, and keep writing.
[Exhales]
[♪♪♪]
[Phone chimes and buzzes]
[Exhales deeply]
[Birds chirping]
- I can't believe I'm awake before the sun's up.
[Motor rumbling]
- [Grunts] - I'm almost getting used to it.
I never thought I'd say this but...
...I'd get up for the kitchen as long as it asked.
- You and draft picks are the only things
that make me rise and shine.
- Well, the kitchen never sleeps.
Hmm.
- Hey, are we good? I know I've been
kinda hard to reach lately.
You missed... cage night.
You haven't really texted much.
It's kinda hard to believe you're still gonna be part of the team,
and there's a whole mess of softball players who are counting on you.
I get it.
You're the one that told me to swing for the fences.
Turns out swinging for the fences is time consuming
and full of really big deadlines.
- [Scoffs] - If I had known that I'd be losing you as a friend,
maybe I wouldn't have been such a good cheerleader.
Losing me as a friend?
You couldn't get rid of me if you tried.
- We haven't really talked much in the past few weeks
and I feel like I know what's going on in your life,
I just don't really know what's going on in mine.
You're right. I'm sorry.
Do you wanna talk about it now?
Yes.
I dropped all of these hints to Teddy
about grill night and he did not pick up on a single one.
We've just been having trouble communicating,
but we talked about it, so it's all good.
- So, are you gonna have one now?
Yeah! Yeah, this weekend.
Well... I'm rooting for Teddy
to grill like he's never grilled before.
[Giggles]
So... what's new on the Seb front?
- Well, I need Seb to sign a contract
so I can keep my book deal,
but I only have a week to do it.
Turns out I can't write the story about going undercover
in Seb's kitchen without Seb's approval.
Shoot, champ. That's a lot.
I mean, not to add to the playoff pressure,
but are you coming back to the paper?
- Ugh, I haven't even thought about that.
Well, Lexi asked about you.
You should reach out.
- Well, at least I know that if things go sideways at the office,
I can always make an honest living in the kitchen.
- I do have to say, hard work does look good on you.
- [Laughs] - Thank you.
- So, how are you gonna break it to him?
- [Exhales] - I have no idea.
- Well, you just gotta... keep your eye on the ball.
[Laughs]
Easier said than done.
- So, are you comin' to my party?
Of course, I'm coming!
Saturday, 7:00 p.m.
[Bat clangs on ball]
[♪♪♪]
- We wouldn't be eating this cost
if you told the shipper we don't owe for late produce.
- It's bigger than too many plantains.
We've been running in the red for months now.
- You were supposed to always have my back on this, okay?
You know that I'm better with food than with money.
- I know that, but isn't it better that you hear this from me
than from someone else? [Sniggers]
All the onions.
Thanks.
[Sighs]
[woman]: To slice a plantain, go ahead and open it up,
like you would with a banana.
We're going to remove it from its peel.
I'm going to go ahead and slice this for frying.
I'm just going to make long slices through the plantain.
You can make your slices as thick or thin as you would like.
[Knife chopping]
I am gonna find your magic.
[♪ No Exit by Noxinixon]
[woman]: And that is how you slice a plantain.
- I like Ali, but we still need a real sous chef.
- Look, I hate starting over and meeting new people.
- Seb, you know she's slowing us down.
- Yeah, but she'll figure it out.
She's already come this far.
- Are you sure you're not just enjoying the company?
She... she's all right.
- Ah, come on, I see the way you smile
when you think about her. I think she's more than all right.
- Okay. - Just make sure you keep thinking
of the bottom line, all right?
Yeah.
Hey... promise.
[Laughs]
[♪♪♪]
- Oh! - Hey!
Welcome to grill night.
- Thank you. It's good to be here.
- Are you eating your peelings, or is that a banana in your pocket?
- [Laughs] - These are actually plantains.
- Oh! What are you gonna do with them?
- A dessert that I've been practising.
- I'm seriously so blown away by your new cooking skills.
Thank you.
Honestly? Me too.
[Wine burbling]
Do you wanna see my new skills in action?
Always. [Laughs]
- So, the plantain-- - Mm-hmm.
- ...it's harder to peel than a banana,
so it helps if you score it.
[Knife scraping gently]
Then you peel it.
Okay.
Easier said than done.
[Laughs]
And then, the chopping.
And Sebastian taught me that it's best to chop to the beat.
[Laughs]
Impressive.
Thank you.
So, don't keep me in suspense.
Did Seb sign the contract?
Uh... I haven't told him yet.
- Ali! If you wanna go from bench to ace,
- you have gotta tell him! - There just...
...hasn't been a good time to tell him.
- You can't put your own goals on hold for this guy.
- Don't self-sabotage. - I'm not self-sabotaging.
Okay.
Hmm.
Enough talk about biz tonight.
Can you help me bring this out there?
Yeah, of course!
By the way, who's coming tonight?
Oh, I don't know.
Some guys Teddy knows through work.
All right!
Ali?
Seb. Hi.
- Looks like tonight's gonna be all right.
- Seb... Sebastian, I should have put that together!
- Thank you. - How do you all know each other?
These are Teddy's clients.
- New clients get the full dinner party treatment.
- Something smells amazing, by the way.
Hey, dinner's almost ready.
[Intriguing music]
Cool, cool, cool, cool!
Oh, here!
[Exhales sharply]
- Oh, all right if I uh, play some tunes?
Let's get this party started!
[Laugh]
Let's go.
So, what do we have here?
Hey, look at this.
[Laughs]
[Snickers]
- Okay, under no circumstances whatsoever
can either of you mention Sweetly Salted.
But it's your job.
- Yes, Teddy, it is, uh... it's a long story.
How can I summarize?
Okay, basically my job is now tenuous
and I'm currently working undercover at Seb's restaurant
- so that I can write a book. - Oh!
Why'd you not tell me this?
I can barely keep up myself!
- I hate keeping secrets from clients. I'm a terrible liar!
Teddy, please!
- Just uh, pretend you have access to the Cubs' playbook,
and you wouldn't show the other team.
- I guess. - And if you keep your mouth shut,
we'll let you in on girls' gossip.
I do love girls' gossip.
And I love my grill master.
The grill master's back, baby!
- [Laughs] - You guys are so weird.
Okay, Teddy, remember.
- Tonight, I'm just one of the girls.
[Door opens and closes]
- So, what if I were to print out the contract,
just for you to have? Tonight's as good a night as any!
- I've had it printed for days, it's just a matter of me
finding the courage to tell him.
- I do have to say, after seeing you two in the same room,
there's something there.
It's-it's like the perfect pitcher-catcher duo
- made in heaven. - No, Jules, we are just co-workers.
And I'm a dishonest one at that.
- You are one of the most earnest people that I know.
And you cannot deny that chemistry.
[Easy jazz music plays]
Is he gonna hate me?
I mean, he's definitely gonna hate me,
but for how long? Forever? [Chuckles]
- He could never hate you forever.
You're too charming.
[Oven timer beeps]
Ooh, my pigs are done.
Mm!
So, let's just let these cool,
and then let's do this.
Let's do this!
[Luis and Jules chatting indistinctly]
So, a night off.
That's kinda rare, huh?
- Yeah, weekends are super rare.
But we have big business with Teddy,
so we couldn't say no.
Tony's the lead when I'm gone.
Oh. I bet he loves that.
- He lives for it. [Laughs]
- Cheers? - Cheers!
[♪♪♪]
This is kinda weird, right?
Seeing each other not at work?
I don't think it is.
- Uh... I... I didn't mean it was weird, I just, I was...
I mean...
...you look good not in your chef's coat.
- Oh. - You look... normal.
Thank you. Thanks...
I think.
I meant it as a compliment.
[Embarrassed chuckle] Can I get you anything else?
- What's goin' on with you tonight, Ali?
You seem a little different.
- Am I? Wh-what? No!
- At work, I mean, you usually have a little bit of an edge, but...
...tonight you're being actually nice.
- Yeah. It's kinda what I'm known for.
Okay! Food's ready.
- Ooh! - Nice.
[Laughs]
- Cheers. - Cheers.
[Upbeat jazz music]
- I invited you to have a little bit of fun, too.
You don't have to work this thing all night. - I am having fun.
Jules, I feel like I'm losing myself.
I've spent my whole life honing this voice as a critic,
but now that I'm making food,
as well as eating it, it's like...
...I need to learn how to write about it all over again.
- That sounds kinda cool, actually.
Except Olivia called me out.
I still don't even know what I wanna say.
Although, when I write about Seb, the words flow.
- Hmm... well, I wonder why that could be.
[Giggles]
Oh.
- Need help? - Uh, yeah!
I'm just gonna... go ahead.
All right.
You brought some plantains over.
- Yeah, I'm working on something new.
- I hope that's okay? - Yeah, of course.
I mean, how are we gonna get through all those plantains without some help?
Here, make yourself useful.
- I was so focused on the jibaritos,
I never even thought about dessert.
Well...
...an extra scoop here, right?
[Chuckles softly]
It looks like you had a good teacher.
- I did. - Yeah? - I learned from the best.
Okay. Okay.
- One more. - Yeah, a few here.
- Okay! - Wow, I'm impressed.
Ground cinnamon, yes.
Easy there, tiger.
[Chuckle]
Ah, you learn quickly.
- Perfect. Ooh! Will you do the honours?
I'd love to. Okay.
So?
Wow!
It's great!
But?
Wait... is that...
...Amaro and salt?
- Yeah, it is. - Yeah.
You are a genius.
- Well, you're the one who made it.
[Chuckles]
[Chuckles sweetly]
Look, uh... Ali, I'm sorry.
What are you sorry for?
- I should've trusted you from the beginning.
- No, you were right not to trust me.
- No, I wasn't. I mean, your instincts have always been there,
and you've proven yourself, time and time again.
Thank you.
I think I'm the one who should be apologizing.
- Hold that thought. Let me serve these before they melt on us.
Okay.
You're a chef, not a server.
Well, you're not a comedian.
[Laughs]
[Crickets chirping]
- I don't think you're lost at all.
You don't?
You just let someone find out.
The uh... the bathroom?
- Uh, that way. - That way.
- You should write about how you went to work
for your mortal enemy, and while you were working together,
you two fell madly in love.
I can't write about that.
Why? Because it's true?
Yes... it might be.
I know it's scary, Ali,
but I think it's the best story of all.
- So, what? I'm supposed to write about
how I fell for a chef that I bold-faced lied to,
so that I could get close to him,
just so that I could write a book?
If I tell him the truth about Sweetly Salted,
the story's over before it even began.
Ali.
- Seb says there's a place for everyone
in the kitchen if they've earned it,
but I haven't.
If the kitchen is a pure experience,
then I'm the definition of evil.
- I knew you were never really a sous chef.
- Seb, I'm so sorry. - But... I didn't know
you were a liar, too.
You're fired. Obviously.
- Look, I can explain everything.
- No, no, no, I've heard enough.
Thanks for a great evening.
[Alison's phone buzzes]
[Soft music]
Hey, Gavin.
[Indistinct chatter]
- Hey, Bob! - Hey!
Brought some plantain bread.
Oh, wow!
Did you know that I used to hate coming here?
No, I didn't know that.
- People can be cruel gossips in this office.
Thanks. Never really my thing.
It's probably why I write obits.
In death you only say the good things.
In life, you say the good and the bad.
- Well, I've definitely written a lot of bad.
Sometimes more than I should.
- But that's why I always liked you.
You leave everything on the page.
There's something admirable about that.
- When you leave everything on the page, people can get hurt.
- Jules told me you found something you really loved while you were away.
Yeah. I think I did.
Happy for you.
- Just hope I didn't also lose it forever.
Ali! I wanna know everything!
I don't know where to start.
- Well, people have been begging for the column to come back.
- Really? - Yeah, I'm not surprised.
You know, it was always popular.
- I guess everything does come full circle.
And readers are fickle.
And I always thought they'd come back
if you just laid low for a while.
So...
I can't stand the anticipation.
What are your pitches for your triumphant return?
- [Laughs] - Okay, I'm just gonna jump right in.
What do you think of an Isla Dulce re-review?
- Hmm. Well, have we ever reviewed the same restaurant twice?
- No, but I don't think a Chicago Today columnist
has ever received as much hate mail as I did.
I've also spent a ton of time getting to know the place.
Pretty intimately, actually.
Hmm. I'm intrigued.
So, what are your thoughts now?
- It might just be the best restaurant in Chicago.
- [Laughs] - Juicy!
Okay, you know what?
Let's do it.
You've got the green light from me.
- Thank you. - Yeah. And Ali...
...welcome back.
[♪♪♪]
Oh, you sweet baby angel.
- I had to do something to mark your first day back.
Mm!
Out of the ballpark. Thank you.
[Giggles]
- Look, I'm really glad that you're here,
but I'm also worried about you.
How are you holdin' up?
Honestly...
...I really miss him.
- I know. Have you cracked your angle yet?
No, not yet.
Think I just gotta free write.
It's not easy to say I'm sorry
without spelling out "I'm sorry".
And it doesn't feel appropriate for my first column back,
although that's exactly what I need to say.
But it also doesn't feel like enough.
- I feel you. You can call me if you need me.
I will never sleep thanks to this pie sugar.
- [Laughs] - Thanks, pal.
My pleasure.
[Exhales]
- Bye! - Bye.
- Good night, Ali. - Night.
[Alison]: Seb Reynaldo is known as a hard-nosed,
shoot from the hip chef.
But he's a perfectionist at his core.
Reynaldo is more feminine than he'd ever acknowledge,
although after training several female sous chefs successfully,
I know he'd take it as a great compliment.
Influenced by his mother's kitchen, he's a tough love kind of teacher.
He won't let you in until he trusts you.
Then, and only then, will he teach you his secrets.
And how lucky you are to be one of his trusted few.
[♪ The Keeper by Whitney Pea]
[Chuckles]
To get to see his kitchen in action
is to experience a perfect dance of order and chaos,
debauchery and manners, hot and cold,
sweet and salty.
Reynaldo knows that the kitchen is a sanctuary from out of this world.
What happens inside is unique to those in the process of creation.
He knows it's a place for everyone,
but only if you earn that place.
[♪♪♪]
Because of his desire to make each night in his kitchen better than the last,
Reynaldo is constantly reinventing the classics.
His latest menu item is the "Plantains Foster Fire."
It will bring back memories of childhood,
but this frozen treat is for adults only.
Laced not just with rum, but also a touch of Amaro.
The kick of the foster will cut straight to your heart,
while satisfying the most discriminating of taste buds.
[♪♪♪]
Grab your life jackets and plunge back into the waters at the Isla Dulce,
because like any good oasis, it's full of surprises.
[Assembly line rumbling]
[Soft music]
[Chuckles]
[Alison]: Thanks for teaching me when to set things on fire.
I'm so sorry I never told you it was me.
But sometimes I wonder if it was always you, too?
Love, Sweetly Salted.
[Soft Latin music]
[Inaudible chatter]
[♪♪♪]
[Alison's phone ringing]
[Phone ringing]
Hi, Olivia.
Tell me you have good news.
We haven't spoken.
- Oh! We all read your column today,
and the whole team was chomping at the bit to make you a star!
- Uh, there's nothing else I can do.
- Please don't let this man ruin your life.
- I wouldn't trade our time together for the world.
Not even for a book deal.
- You're breaking my heart, Alison.
Call me when you have the goods.
That's better.
[Intriguing music]
Bingo!
Bongo!
[Street traffic whooshing]
[Upbeat music]
- How does it feel to be back in Chicago Today's spotlight?
Overwhelming?
- It really was such a good column, Ali.
Thank you.
- I guess sometimes you do just have to leave it all on the page.
- If someone wrote that about me,
I wouldn't even remember anything
that was ever said about me before that day. [Cork pops loudly]
- Woo! [Laughing]
- That's a little much, don't you think?
- I mean it! It was so unbelievably romantic.
- It was our heaviest site traffic day since the scandal.
- That's what you get when you have a heavy hitter like Ali.
Stop.
Well, the cat's outta the bag.
[Laugh]
Here's to Sweetly Salted
and her genuine food poetry of a column.
- Cheers! - Cheers!
Thank you. This is so nice.
Dinner on me?
Where're we goin'?
- Hmm... to Isla Dulce, of course!
At 8:00... tonight?
If it's okay with Ali.
Yeah, of course.
- Time to round out the bases, kid!
This is your home run day.
[Upbeat Latin music]
It feels amazing in here.
- Hey! We didn't know if we'd ever see you again.
I... owe you an apology.
- My brother's not the easiest, and honestly, neither am I.
But your column was just so... I mean, look at this place!
I mean, I didn't even know how to... come here.
Honestly, it's really good to see you, Ali.
Or should I call you Miss Sweetly?
- Forever and always, call me Ali.
What a night!
- Oh yeah, that's every night lately.
Um, do you... guys have a reservation?
Afraid not.
Uh, definitely our mistake.
- Don't worry about it. I think I got a place for ya.
- I will sit anywhere if it means I get to taste another Plantains Foster Fire.
- [Giggles] - Come on! -
Did you know that ice cream could get set ablaze?
I did actually.
- Honestly, still news to me. Hmm.
[Indistinct chatter]
I'll get it.
We are very excited to have you here.
- Is Seb here tonight? - Uh, not yet.
We're all working longer days.
But uh...
...he might be by a little bit later.
[Chuckles]
Good evening, ladies.
Cocktails on the house from Luis.
- Delicious! - Ooh!
- Would you like to hear the specials
or does our reputation precede us?
- Oh, you're looking at the inventor
of the Plantain Foster Fire,
so I think she knows what she wants.
Well, that was a team effort.
But we will start with the jibaritos.
- Mm! My mouth has been watering all day.
I'll be right back.
- You gotta tell us, what makes the jibarito so special?
- Well, if I told you that, I would have to kill you.
[Laughs]
Compliments of the chef.
Oh! What's this?
So romantic!
Oh, my, Ali, if you don't hurry up and open up the envelope, I will!
Is that the jibarito tip?
The original.
Welcome to Isla Dulce.
It's a pleasure to have such lovely company this evening.
- No, the pleasure's ours. - Oh, we can't wait for this experience.
- I knew you'd want the Foster Fire,
but I'd never be so presumptuous as to cook one for the master, so...
would you like to do the honors?
I'd love to.
[Chuckling]
Let's see it.
There's no salt.
I got your back.
Oh!
[Laugh]
Seb, um...
I'm sorry. About everything.
I'm not too salty about it.
- I think a part of me always knew it was you.
Me too. Welcome home, Ali.
Another envelope.
That's your contract.
Now you can't come back home until you finish your book.
Kitchen is for the biggest dreamers out there.
Thank you.
- You helped make my dreams a reality.
The least I could do is help you do the same.
[Romantic music]
[Music]
That was... sweet.
[Laugh]
[Clapping]
[♪♪♪]