WEBVTT

00:00:05.380 --> 00:00:06.881
Father, seriously?
C'mon.

00:00:06.965 --> 00:00:09.175
I mean I apologize
for swearing.

00:00:09.259 --> 00:00:11.344
GORDON
Apologize for screaming
at all those cooks,

00:00:11.428 --> 00:00:12.971
but this is not fair.

00:00:13.054 --> 00:00:15.140
Well, I mean you can
apologize to me but it's not

00:00:15.223 --> 00:00:16.641
my name you're using in vain.

00:00:16.725 --> 00:00:19.602
True. I'm 53.
Right.

00:00:19.686 --> 00:00:22.022
So I should have
at least least a ten
second head start.

00:00:22.105 --> 00:00:23.314
Ten seconds?

00:00:23.398 --> 00:00:24.858
Or give me a
five second head start.

00:00:24.941 --> 00:00:26.443
Give me something
for the old man.

00:00:26.526 --> 00:00:27.569
Five seconds,
all right.

00:00:27.652 --> 00:00:29.529
Five seconds.
Who is that person there?

00:00:31.823 --> 00:00:33.158
Oh shit, shit.

00:00:33.241 --> 00:00:34.534
What are you doin'?

00:00:49.758 --> 00:00:51.843
GORDON I'm in the
Upper Peninsula of Michigan in

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the heart of the Great Lakes.

00:00:55.263 --> 00:00:58.558
The UP as it's known, is
home to nearly nine million

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

00:01:04.439 --> 00:01:06.858
I'm starting my
journey in Keweenaw,

00:01:06.941 --> 00:01:09.944
in the northern most point
close to the Canadian border.

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GORDON
It's remote, it's wild

00:01:12.947 --> 00:01:16.117
and it's the definition
of uncharted.

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That was incredible.

00:01:21.331 --> 00:01:22.749
What a ride.

00:01:22.832 --> 00:01:24.250
Honestly, I feel
like a teenager.

00:01:24.334 --> 00:01:26.878
I'm here to meet local
talented chef James Rigato

00:01:26.961 --> 00:01:29.589
somewhere inside this
beautiful forest.

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Now James is a
true Michiganar.

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GORDON For some
reason he's asked me to meet

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

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Now, where is he? James!

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Yo!

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I mean, seriously?

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Yeah.
Finally!

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I know, where you been?
Man!

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GORDON
Chef James Rigato is
one of the

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Rust Belt's rising food stars.

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

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finest restaurants.

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Before opening Mable Gray
where his rustic style

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showcases the finest
local ingredients

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the Great Lakes has to offer.

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Good to see you, my man.

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Hey, good to see you.

00:02:11.089 --> 00:02:12.590
Oh my god,
what a trek that was.

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Did you crash?
No.

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JAMES That's good.

00:02:15.051 --> 00:02:18.638
Nearly. First time
in UP, I mean stunning.

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It is.

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

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here obviously.

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

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GORDON Got you.

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You know,
I'm not a Yooper.

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What is a Yooper?

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A Yooper is
somebody that lives in
the Upper Peninsula,

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anything below the
Mackinac Bridge is a troll.

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

00:02:34.612 --> 00:02:36.239
Well, I've been
comin' up here for 15 years.

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

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

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

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So the secret of
becoming a Yooper in a week,

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we've got no chance.

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I don't wanna
say you have no chance,

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but you know it's
definitely tough.

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Sure.

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The Yoopers,
like mining,

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

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The best meals eaten up
here are probably over a

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campfire like this.

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

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copper mines because the
comfort food that miners ate

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still inspire Yooper
cuisine today.

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

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Yes.

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

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a flagship food item up here.

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You have pasties here?

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JAMES Oh yeah,
of course we have pasties.

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

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You brought 'em over.
Stop it.

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

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

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

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

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That's what they do.

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JAMES You have
the rutabaga, the potato,

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the beef and just put
it right on the fire.

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That is insane. Wow.

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Look at that. Woo.

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JAMES
Oh boy, look out.

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Thank you.
Of course.

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Look at that.
Man, cheers.

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Wow.

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James, it's exactly
like a Cornish pasty.

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Yeah? You approve?

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Honestly and
they're bloody delicious.

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I mean great
comfort food, right?

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I mean if you walk
around sayin' that I think

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

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

00:03:59.447 --> 00:04:01.366
I need you to go around, I
want you to discover things

00:04:01.449 --> 00:04:03.868
about this area and we're
gonna have a final cook-off

00:04:03.952 --> 00:04:06.371
and really take the
ingredients from the land and

00:04:06.454 --> 00:04:07.538
turn it into a great meal.

00:04:07.622 --> 00:04:08.748
Gotcha. So it'll
be troll against troll.

00:04:08.831 --> 00:04:10.333
Yes.

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Hopefully one of us
may come out of it as

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a slight Yooper at the end.

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There you go.

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

00:04:16.130 --> 00:04:17.257
see it at the end
of the week, bud.

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

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Thanks, bud.

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

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There's a double-edged
sword this week.

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

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but then trying to prove
ourselves as a Yooper

00:04:30.144 --> 00:04:31.104
at the same time.

00:04:31.187 --> 00:04:32.397
I got my work cut out.

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

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how to hunt for a tiny
bird called a woodcock.

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And joining us are her
four-legged furry friends.

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Look at this forest,
how beautiful is this?

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Good morning.

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Good morning.
Morning.

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GORDON I'm
meeting Heather Shaw,

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a local conservationist
and hunter.

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What a gorgeous place.
Well welcome.

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GORDON She, and
her boyfriend Eric Travinski

00:05:07.348 --> 00:05:10.601
assure me there's a local
delicacy in these woods that

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will help give me some Yooper
cred and boost my chances

00:05:13.688 --> 00:05:15.273
at the final cook.

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We're gonna be
hunting for woodcock today.

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I've never been
on a shoot for woodcock.

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What is the secret?

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They may kind of
act like George Jetson.

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GORDON Right.

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They're gonna fly
straight up and hover for a

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

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

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We do.
Yes, we do.

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We've got
Chip and Aspen with us.

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Amazing. Hey, hello.

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ERIC
These are the dogs.

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Good morning.
They are beautiful.

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What type of dogs are they?

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Aspen is a Brittany and
Chip is a Llewellin setter.

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Wow.

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

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a little energy off with us.

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GORDON
Wow look at him.

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He looks like
he's ready to go.

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HEATHER He is.

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GORDON
With Chip leading the way,

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I'm hoping this hunt will
help me start shedding

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my troll status.

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

00:05:52.477 --> 00:05:53.686
than it looks.

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Whoa.

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Man, it's
dense in here.

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It is.
You gotta watch your step.

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And what else are
we likely to come across,

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do you reckon?

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Oh there's bears.

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

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We've got a little
bit of everything.

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GORDON If I
come up against a bear,

00:06:06.741 --> 00:06:09.702
they may not be the only
things that shit in the woods.

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Maybe I'll embrace being
a troll and forget

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the Yooper stuff.

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How old were you when
you first started hunting?

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I was actually
an adult-onset hunter,

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so I'm a wildlife
biologist by trade.

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Right. Oh wow.

00:06:21.881 --> 00:06:25.051
So in wildlife
biology we definitely rely on

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hunting as a tool for
conservation and management.

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Yes.

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Oh, there goes one!

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GORDON Where?

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

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GORDON Damn.

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ERIC
Oh, another one!

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

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Damn.
Man, they're quick.

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Where was that?

00:06:40.108 --> 00:06:41.234
They are.

00:06:41.317 --> 00:06:42.276
So this one was right
where Chip's at right now.

00:06:42.360 --> 00:06:44.695
See how he's movin'
around really excited.

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He's getting
pretty bird-y there.

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GORDON Chip's
excitement for tracking game

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birds sends him b-lining towards
a hiding woodcock.

00:06:52.912 --> 00:06:54.372
Oh, he
might be on one here.

00:06:54.455 --> 00:06:56.582
Oh. So the idea is
he stops in front of it.

00:06:56.666 --> 00:06:57.959
Yeah.

00:06:58.876 --> 00:07:00.628
He flushed a grouse.

00:07:01.212 --> 00:07:02.380
Easy. Did he?

00:07:02.463 --> 00:07:03.423
GORDON
Unfortunately, his excitement is

00:07:03.506 --> 00:07:05.591
scaring the birds away
before we're in position.

00:07:05.675 --> 00:07:06.884
He's moving fast as well.

00:07:06.968 --> 00:07:07.969
HEATHER He is.

00:07:08.052 --> 00:07:09.137
This is insane.

00:07:09.220 --> 00:07:10.138
HEATHER Like
I said, he's still that

00:07:10.221 --> 00:07:11.597
young energetic young pup.

00:07:11.681 --> 00:07:12.765
GORDON Yeah.

00:07:12.849 --> 00:07:14.600
Let's hope he's
doing the same to those

00:07:14.684 --> 00:07:16.018
mountain lions.

00:07:16.102 --> 00:07:17.061
ERIC There's
a woodcock right there!

00:07:17.145 --> 00:07:18.396
Oh damn.

00:07:19.897 --> 00:07:21.524
They took flight before we
could even get the guns up.

00:07:21.607 --> 00:07:23.526
Yeah, before,
that's how it goes sometimes.

00:07:23.609 --> 00:07:26.028
So we'll switch dogs out
to our old pro, Aspen.

00:07:26.112 --> 00:07:27.155
Hey bud.

00:07:27.238 --> 00:07:29.073
All right, Chip,
time to take a breather.

00:07:29.157 --> 00:07:31.242
GORDON These
woodcocks are lightning quick.

00:07:31.325 --> 00:07:33.286
So we need a plan B.

00:07:33.369 --> 00:07:36.664
It's time to bring out the
calm and cool veteran,

00:07:36.747 --> 00:07:39.959
Aspen to give us a better
chance at a successful shot.

00:07:40.835 --> 00:07:42.295
Round two, we got this.

00:07:42.378 --> 00:07:43.421
ERIC Here.

00:07:44.130 --> 00:07:45.923
Gordon, she's
on point up here, so.

00:07:46.007 --> 00:07:48.926
Heather, you and Gordon
stay right in this opening,

00:07:49.010 --> 00:07:51.596
I'm gonna go in and try
to flush this bird out.

00:07:52.346 --> 00:07:53.764
Okay. Woo.

00:07:53.848 --> 00:07:55.224
ERIC All right,
get ready, guys.

00:07:56.642 --> 00:07:57.852
Okay.

00:07:59.520 --> 00:08:00.771
Let's see
what she picks up here.

00:08:00.855 --> 00:08:01.981
She's right
forward there.

00:08:02.064 --> 00:08:03.608
HEATHER Okay
Gordon, so go ahead and walk in.

00:08:03.691 --> 00:08:04.775
ERIC
Aspen will, okay.

00:08:04.859 --> 00:08:05.943
Gordon, come over this way.

00:08:06.027 --> 00:08:07.236
Hey, whoa!

00:08:07.320 --> 00:08:08.529
Oh shit.

00:08:08.613 --> 00:08:10.448
Damn.

00:08:10.531 --> 00:08:12.867
She didn't wait
quite long enough for
us to get there.

00:08:12.950 --> 00:08:14.368
Got ya.

00:08:14.452 --> 00:08:16.662
GORDON
Unfortunately,
it's a near miss by me.

00:08:16.746 --> 00:08:19.999
Lucky for us Aspen
doesn't skip a beat.

00:08:21.584 --> 00:08:23.044
ERIC
Aspen, what you got?

00:08:24.420 --> 00:08:26.797
Whoa. Whoa.

00:08:27.298 --> 00:08:28.049
That bird's gonna be
right in front of us, Gordon.

00:08:28.132 --> 00:08:29.175
GORDON Gotcha.

00:08:29.258 --> 00:08:30.468
ERIC You guys get.

00:08:30.551 --> 00:08:31.636
GORDON
I go to the left?

00:08:31.719 --> 00:08:32.678
So get into
this opening here.

00:08:32.762 --> 00:08:33.804
That'll give you a
good shot opportunity.

00:08:33.888 --> 00:08:35.056
Get a little
bit more open. Whoa.

00:08:35.139 --> 00:08:36.182
So get into that
opening and just go ahead and

00:08:36.265 --> 00:08:37.600
walk straight through it.

00:08:39.227 --> 00:08:40.645
ERIC
Where did it go?

00:08:41.938 --> 00:08:44.023
HEATHER
Where is it? Oh.

00:08:44.106 --> 00:08:45.149
ERIC Whoa.

00:08:45.233 --> 00:08:46.317
HEATHER
Its still here.

00:08:47.902 --> 00:08:49.070
HEATHER
There it goes!

00:08:49.153 --> 00:08:50.154
ERIC Gordon!

00:08:50.238 --> 00:08:51.197
HEATHER Nice!

00:08:51.280 --> 00:08:52.323
ERIC Dead bird!

00:08:52.406 --> 00:08:53.324
HEATHER All right.

00:08:53.407 --> 00:08:54.367
ERIC
Dead bird, Aspen!

00:08:54.450 --> 00:08:55.409
Yes.

00:08:55.493 --> 00:08:56.494
ERIC Come here.
Come here.

00:08:56.577 --> 00:08:58.579
Aspen, dead bird. Dead bird.

00:08:58.663 --> 00:08:59.664
HEATHER
Good shooting boys.

00:08:59.747 --> 00:09:00.831
Nice. Nice, nice, nice.

00:09:00.915 --> 00:09:04.001
Thank god for the dogs.
Aspen, she nailed it.

00:09:04.085 --> 00:09:05.253
You've gotta be quick.

00:09:05.336 --> 00:09:07.171
Super quick, beautiful.

00:09:07.255 --> 00:09:08.923
Well let's get
a bird in your bag here.

00:09:09.006 --> 00:09:10.007
Please.

00:09:10.091 --> 00:09:11.342
Thank you.

00:09:11.425 --> 00:09:12.218
HEATHER All right,
good shootin' guys.

00:09:12.301 --> 00:09:13.678
That was amazing,
seriously.

00:09:13.761 --> 00:09:16.889
Now one bird as you
know is not gonna

00:09:16.973 --> 00:09:18.516
complete the final cook.

00:09:18.599 --> 00:09:20.351
Would you mind
pickin' up some more?

00:09:20.434 --> 00:09:21.394
HEATHER
Absolutely.

00:09:21.477 --> 00:09:22.603
I've got a
lot to do this week.

00:09:22.687 --> 00:09:23.688
We'll see
what we can do.

00:09:23.771 --> 00:09:24.897
We'll
be here all day.

00:09:24.981 --> 00:09:26.357
That was a great start.
Great job.

00:09:26.440 --> 00:09:28.109
I'm startin' to understand
now what James was on about.

00:09:28.192 --> 00:09:31.028
Yoopers understand the land.

00:09:31.112 --> 00:09:34.073
You know, this bird is
not too rich, you know,

00:09:34.156 --> 00:09:37.201
it's very lean, hardly any fat
on there, so do I use berries?

00:09:37.285 --> 00:09:38.786
GORDON
Is it cherries, it is apple?

00:09:38.869 --> 00:09:39.912
I don't know yet.

00:09:39.996 --> 00:09:41.789
The good news is
I've got a bird.

00:09:44.292 --> 00:09:46.877
GORDON With
only three days to go
until the big cook,

00:09:46.961 --> 00:09:50.381
I've still got plenty of work
to do until I'm feeling

00:09:50.464 --> 00:09:52.049
like a true Yooper.

00:09:52.133 --> 00:09:55.761
So I'm off in search of
a true local delicacy,

00:09:55.845 --> 00:09:57.847
the chaga mushroom.

00:09:57.930 --> 00:10:00.683
This is not a mushroom
that you can easily spot

00:10:00.766 --> 00:10:02.393
on the floor of the wood.

00:10:02.476 --> 00:10:03.561
GORDON These
things are somewhat unique,

00:10:03.644 --> 00:10:05.354
so this is gonna be an
adventure and a half.

00:10:05.980 --> 00:10:07.815
bloody hells bells.

00:10:07.898 --> 00:10:09.900
These mushrooms
better be good.

00:10:10.985 --> 00:10:13.738
GORDON I'm here to
meet Brian Benzy a backwoods

00:10:13.821 --> 00:10:16.907
forager who has promised
to help me find this
illusive fungus.

00:10:17.992 --> 00:10:19.076
Gordon Ramsay!

00:10:19.160 --> 00:10:20.953
How are you, captain?

00:10:21.037 --> 00:10:23.080
GORDON Lookin'
at the tepee and that beard.

00:10:23.164 --> 00:10:24.582
Welcome to
the Upper Peninsula.

00:10:24.665 --> 00:10:26.125
GORDON I'm
hoping these mushrooms are not

00:10:26.208 --> 00:10:27.585
the magic kind.

00:10:27.668 --> 00:10:28.794
Pleasure to meet you.
It's an honor.

00:10:28.878 --> 00:10:30.463
Good to see you.
My goodness me what a spot.

00:10:30.546 --> 00:10:32.006
BRIAN
It's a beautiful spot.

00:10:32.089 --> 00:10:33.924
I'm dying to
pick these mushrooms.

00:10:34.008 --> 00:10:35.593
I'm a mushroom fan.

00:10:35.676 --> 00:10:37.511
We're gonna head
this way and we're
gonna find some chaga.

00:10:37.595 --> 00:10:38.638
Chaga.

00:10:38.721 --> 00:10:39.930
That's
what we're after.

00:10:40.014 --> 00:10:42.933
They grow on a tree, some people
say they're really illusive,

00:10:43.017 --> 00:10:45.311
but I know there's
chaga on this land.

00:10:45.394 --> 00:10:46.562
Well, I'm in
your hands, captain.

00:10:46.646 --> 00:10:48.731
So I wanna give
you this right here.

00:10:48.814 --> 00:10:51.067
Hold on a minute.

00:10:51.692 --> 00:10:53.444
We're, we're mushroom picking.

00:10:53.527 --> 00:10:55.154
Yeah, I know
we're mushroom picking.

00:10:55.237 --> 00:10:56.280
Not with an ax.

00:10:56.364 --> 00:10:57.531
There's bears,
there's mountain lions,

00:10:57.615 --> 00:10:58.491
there's wolves.

00:10:58.574 --> 00:10:59.784
Stop it. Mountain lions?

00:10:59.867 --> 00:11:02.745
Mountain lions.
Pretty deadly.

00:11:02.828 --> 00:11:03.829
Are they?

00:11:03.913 --> 00:11:05.164
So you don't wanna
go in the woods without

00:11:05.247 --> 00:11:06.290
some type of a weapon.

00:11:06.374 --> 00:11:07.458
And what
are you gonna use?

00:11:07.541 --> 00:11:08.751
What am I gonna use?

00:11:08.834 --> 00:11:10.252
I'm not gonna use anything,
you're gonna do all the work.

00:11:10.336 --> 00:11:13.089
Okay.
Shall we?

00:11:13.172 --> 00:11:14.840
We're headin'
this way, right here.

00:11:14.924 --> 00:11:17.051
And, and mountain lions,
seriously?

00:11:17.134 --> 00:11:18.135
Oh mountain lions.

00:11:18.219 --> 00:11:19.887
There's been one
spotted right up here.

00:11:26.310 --> 00:11:29.814
GORDON I'm
deep in the forests of
the Upper Peninsula, Michigan,

00:11:29.897 --> 00:11:31.649
trying not to get
killed by bears or

00:11:31.732 --> 00:11:35.152
mountain lions, or as my
guide Brian describes it,

00:11:35.236 --> 00:11:36.821
mushroom foraging.

00:11:36.904 --> 00:11:38.489
Now what's so special
about the chaga mushroom?

00:11:38.572 --> 00:11:40.366
It's definitely
a super food.

00:11:40.449 --> 00:11:41.659
Yep.

00:11:41.742 --> 00:11:43.494
It's full of antioxidants
and all kinds of goodies.

00:11:43.577 --> 00:11:44.745
Right. Got you.

00:11:44.829 --> 00:11:46.080
BRIAN But right
here we got some stuff.

00:11:46.163 --> 00:11:47.498
These are reishi mushrooms.

00:11:47.581 --> 00:11:48.833
GORDON
Can you eat them?

00:11:48.916 --> 00:11:50.376
If you know what
they are, you're fine,

00:11:50.459 --> 00:11:52.294
but if you don't know what
they are don't eat 'em.

00:11:52.378 --> 00:11:53.671
GORDON
So we'll leave them.

00:11:53.754 --> 00:11:54.672
BRIAN
We'll leave those.

00:11:54.755 --> 00:11:55.840
And what's up there?

00:11:55.923 --> 00:11:57.174
They look like
a shelf mushroom.

00:11:57.258 --> 00:12:00.678
And anything that grows on
a birch tree is medicinal.

00:12:00.761 --> 00:12:02.555
Yeah. Gotcha. Okay.

00:12:02.638 --> 00:12:05.182
GORDON
While I won't be using it
for medicinal purposes,

00:12:05.266 --> 00:12:08.018
I'm hoping a chaga
mushroom will add unique

00:12:08.102 --> 00:12:10.688
flavor to my menu
at the final cook.

00:12:10.771 --> 00:12:11.772
BRIAN See
that tree right there?

00:12:11.856 --> 00:12:13.023
GORDON Yes.

00:12:13.107 --> 00:12:14.400
That's a yellow birch.
Right.

00:12:14.483 --> 00:12:16.026
Chaga grows
on a tree like that.

00:12:16.110 --> 00:12:17.194
That high up?

00:12:17.278 --> 00:12:19.029
Oh sometimes they'll
be 60 feet in the air.

00:12:19.113 --> 00:12:20.030
GORDON Really?

00:12:20.114 --> 00:12:21.365
BRIAN Oh yeah.

00:12:21.449 --> 00:12:22.533
GORDON
And what color are they?

00:12:22.616 --> 00:12:23.701
BRIAN
They're black.

00:12:23.784 --> 00:12:24.910
GORDON Black.

00:12:24.994 --> 00:12:26.036
You gotta keep your eyes
out, they'll be high, low.

00:12:26.120 --> 00:12:27.538
Shit.
There you go.

00:12:27.621 --> 00:12:28.956
GORDON I
had no idea they were
gonna be that high up.

00:12:29.039 --> 00:12:31.876
Well, what we gotta do
is look for somethin' that we

00:12:31.959 --> 00:12:33.502
can climb, cause you
can get that one.

00:12:33.586 --> 00:12:35.087
GORDON
That's 12 to 15 feet.

00:12:35.171 --> 00:12:36.255
12 feet maybe?

00:12:36.338 --> 00:12:37.423
Look at the
size of that thing.

00:12:37.506 --> 00:12:38.883
That is a super
food right there.

00:12:38.966 --> 00:12:40.760
How am I gonna
get the bloody thing down?

00:12:40.843 --> 00:12:44.138
Well, let's see here.
See that leaner there?

00:12:44.221 --> 00:12:45.222
Yeah.

00:12:45.306 --> 00:12:46.891
Well, maybe we
can go chop that off.

00:12:46.974 --> 00:12:48.184
This one here?

00:12:48.267 --> 00:12:49.393
No, little further in
there, the next one in there.

00:12:49.477 --> 00:12:51.437
This thing here?
That thing right there.

00:12:51.520 --> 00:12:52.688
Just chop the base of it off.

00:12:56.192 --> 00:12:57.735
Almost got it, beautiful.

00:12:59.653 --> 00:13:00.946
How much do you weigh Gordon?

00:13:01.030 --> 00:13:02.573
220.

00:13:02.656 --> 00:13:05.075
Okay, well let's
test the branches and

00:13:05.159 --> 00:13:06.285
we'll see how good they are.

00:13:06.368 --> 00:13:07.745
Oh you mean
this is a step ladder?

00:13:07.828 --> 00:13:09.121
This is gonna
be a step ladder.

00:13:09.205 --> 00:13:11.749
I'll hold it and you
can manage up there.

00:13:11.832 --> 00:13:12.875
Gotcha, gotcha.

00:13:13.751 --> 00:13:15.920
Okay, let's
put her up there.

00:13:16.003 --> 00:13:21.425
Okay, now you don't wanna put
all your weight on the branch.

00:13:21.509 --> 00:13:25.596
So you gotta kinda pull your
upper body and then you've

00:13:25.679 --> 00:13:26.889
gotta put your foot there.

00:13:26.972 --> 00:13:28.182
Okay, gotcha. You sure
that's gonna take my weight?

00:13:28.265 --> 00:13:29.600
That's definitely
gonna take your weight.

00:13:29.683 --> 00:13:31.143
You said mushroom
picking, foraging,

00:13:31.227 --> 00:13:32.561
I've never foraged with an ax.

00:13:32.645 --> 00:13:34.438
Well, here we go,
here's your first time
for everything.

00:13:35.064 --> 00:13:37.608
Okay. Oh shit.

00:13:38.526 --> 00:13:41.946
What did I say? For god's sake.
Okay.

00:13:42.029 --> 00:13:42.988
Okay, okay.

00:13:43.072 --> 00:13:44.490
Let's try that again.

00:13:44.573 --> 00:13:47.034
Go ahead.
Toe right there.

00:13:50.996 --> 00:13:52.623
There you go.
Put your hands up.

00:13:52.706 --> 00:13:54.375
You're almost there, Gordon.

00:13:54.458 --> 00:13:55.459
GORDON
Oh, bollocks.

00:13:55.543 --> 00:13:56.544
Come on, you got it.

00:13:57.419 --> 00:13:58.629
Man!

00:13:58.712 --> 00:14:01.465
Okay, let's just get up
to these first two here.

00:14:01.549 --> 00:14:03.676
Right, here we go again.

00:14:03.759 --> 00:14:05.052
Third time lucky.

00:14:08.722 --> 00:14:09.890
You got me?

00:14:09.974 --> 00:14:11.016
I gotcha.

00:14:11.100 --> 00:14:12.685
Get your right
foot right there.

00:14:14.019 --> 00:14:16.146
BRIAN Close
to the tree, close as you
can get it to the tree.

00:14:16.230 --> 00:14:18.274
There you go. Beautiful.

00:14:18.357 --> 00:14:21.110
You're good, you're good.

00:14:21.193 --> 00:14:24.738
Ready?
Stand out the way.

00:14:26.574 --> 00:14:27.783
BRIAN
There you go, right there.

00:14:27.867 --> 00:14:30.661
C'mon swing like you're,
swing a little harder.

00:14:30.744 --> 00:14:32.329
Oh there you go, almost.

00:14:32.413 --> 00:14:35.040
It's comin'. Pry it.
Pry it, pry it.

00:14:35.124 --> 00:14:39.503
BRIAN
There you go, beautiful.
Awesome.

00:14:40.504 --> 00:14:41.630
That's it.

00:14:41.714 --> 00:14:42.882
Beautiful,
that's it right there.

00:14:42.965 --> 00:14:43.966
It looks
like charcoal.

00:14:44.049 --> 00:14:45.676
Looks like
a bear shit, but.

00:14:45.759 --> 00:14:49.013
Looks like
someone shit on the tree. Shit.

00:14:49.096 --> 00:14:51.515
Yeah. Here's what
you're lookin' for, this
amber color in here.

00:14:51.599 --> 00:14:52.850
It doesn't
look that edible.

00:14:52.933 --> 00:14:55.227
Well, we'll have a cup
of tea right now and you can

00:14:55.311 --> 00:14:56.478
see what it tastes like.

00:14:56.562 --> 00:14:57.855
Gotcha.

00:14:57.938 --> 00:14:59.565
BRIAN
I got some chaga tea.

00:14:59.648 --> 00:15:01.108
I'm dying to taste
this, you know that.

00:15:01.191 --> 00:15:02.484
What's that for?

00:15:02.568 --> 00:15:04.528
Well, we gotta have
a little wedge of orange.

00:15:04.612 --> 00:15:05.529
It's like
a little cocktail.

00:15:05.613 --> 00:15:07.114
Well, it's
a woods cocktail.

00:15:07.197 --> 00:15:09.199
It just helps the flavor.

00:15:10.117 --> 00:15:11.535
GORDON Oh my god,
look at the color of that.

00:15:11.619 --> 00:15:13.037
Oh, it's nice.

00:15:13.120 --> 00:15:14.204
There you go.
You got it?

00:15:14.288 --> 00:15:15.539
I got it, thank you.

00:15:15.623 --> 00:15:19.376
A little teaspoon of honey.
Yes. Beautiful.

00:15:23.130 --> 00:15:24.715
Oh-la. Wow.

00:15:24.798 --> 00:15:27.092
It's got that bark flavor,
you can, you can taste that

00:15:27.176 --> 00:15:28.218
bark straight away, yeah.

00:15:28.302 --> 00:15:29.720
BRIAN Right.
It's kinda earthy.

00:15:29.803 --> 00:15:32.306
The orange is nice,
that makes it a little bit more

00:15:32.389 --> 00:15:34.350
zesty and the honey
just sweetens the
whole thing up, wow.

00:15:34.433 --> 00:15:36.060
Oh yeah, it's not too
shabby at all like this.

00:15:36.143 --> 00:15:37.895
I'm gonna take that
for the final cook at the end

00:15:37.978 --> 00:15:38.938
of the week.

00:15:39.021 --> 00:15:39.980
Shall we go
look for some more?

00:15:40.064 --> 00:15:41.398
Sure.
But can you climb this time?

00:15:41.482 --> 00:15:42.900
I'll climb this time.

00:15:42.983 --> 00:15:44.902
GORDON It's
gonna need some work that
chaga mushroom.

00:15:44.985 --> 00:15:47.237
Doesn't taste of much, but
when you start getting into

00:15:47.321 --> 00:15:49.782
that sort of deep
floral muddy,

00:15:49.865 --> 00:15:52.034
earthy flavor it's
actually quite delicious.

00:15:52.117 --> 00:15:55.287
I feel now I'm a little bit
further up the ladder

00:15:55.371 --> 00:15:56.956
to becoming a Yooper.

00:16:02.169 --> 00:16:04.004
GORDON With two
days left until the cook,

00:16:04.088 --> 00:16:06.298
it's time to get
out of the forest.

00:16:06.382 --> 00:16:09.802
Now, I'm told there's
another world that lies

00:16:09.885 --> 00:16:13.055
beneath the surface
of Lake Superior and
I'm gonna meet

00:16:13.138 --> 00:16:17.267
a super talented diver
who tells me there are
plenty of lake

00:16:17.351 --> 00:16:21.814
fish beneath these waters,
including one called a burbot.

00:16:21.897 --> 00:16:24.692
Now apparently it's
as ugly as it sounds,

00:16:24.775 --> 00:16:27.695
but supposedly it
tastes amazing.

00:16:27.778 --> 00:16:30.364
Fingers crossed
we'll find out.

00:16:33.909 --> 00:16:34.785
Dusty!

00:16:34.868 --> 00:16:36.078
Hey, Gordon,
you made it.

00:16:36.161 --> 00:16:37.788
How are you, sir?
Man, what a spot.

00:16:37.871 --> 00:16:38.872
Good to see you, man.

00:16:38.956 --> 00:16:40.082
Good to see you.
Likewise.

00:16:40.165 --> 00:16:41.208
GORDON
Diver Dusty Cliffman,

00:16:41.291 --> 00:16:43.168
knows the depths of
Michigan's lakes like the

00:16:43.252 --> 00:16:44.586
back of his hand.

00:16:44.670 --> 00:16:47.089
Now I come from a country
that we know turbot,

00:16:47.172 --> 00:16:48.966
but I've never
heard of a burbot.

00:16:49.049 --> 00:16:51.135
Burbot is a
bottom dweller that's

00:16:51.218 --> 00:16:52.511
not generally targeted.

00:16:52.594 --> 00:16:53.846
Right.

00:16:53.929 --> 00:16:55.139
So it's somethin' that
most people don't know about.

00:16:55.222 --> 00:16:56.348
And tasty?

00:16:56.432 --> 00:16:58.017
Poor man's
lobster is what they say.

00:16:58.100 --> 00:16:59.184
I'll take
that any day.

00:16:59.268 --> 00:17:00.352
Ready to go dive?

00:17:00.436 --> 00:17:01.395
I'm ready to
get some fish, yeah.

00:17:01.478 --> 00:17:03.022
Let's go.

00:17:03.105 --> 00:17:06.650
GORDON Out
here, Superior the world's
largest freshwater lake,

00:17:06.734 --> 00:17:09.111
feels more
like an ocean.

00:17:10.112 --> 00:17:11.989
This lake
swallows ships.

00:17:12.072 --> 00:17:13.991
Once you get out in the open
water there's nowhere to hide

00:17:14.074 --> 00:17:15.159
when the weather turns.

00:17:15.242 --> 00:17:16.326
Right.

00:17:16.410 --> 00:17:17.453
And some of these
huge freighters,

00:17:17.536 --> 00:17:19.663
1,000 feet long, they
get into trouble.

00:17:19.747 --> 00:17:22.666
That's how dangerous
these lakes can be.

00:17:22.750 --> 00:17:24.043
Yeah. Wow.
How rough does it get?

00:17:24.126 --> 00:17:26.545
You can have
waves 20 feet high.

00:17:26.628 --> 00:17:27.921
Stop it.

00:17:28.005 --> 00:17:30.132
Yeah. So it's
beautiful now but it can
get ugly real quick.

00:17:30.215 --> 00:17:31.467
Yeah.

00:17:33.719 --> 00:17:35.179
This is the spot?

00:17:35.262 --> 00:17:36.346
Now, this is the spot.

00:17:36.430 --> 00:17:38.390
This is actually a shipwreck,
called the Bermuda.

00:17:38.474 --> 00:17:39.933
What, right
under the boat?

00:17:40.017 --> 00:17:41.101
DUSTY
Right under the boat.

00:17:41.185 --> 00:17:42.311
That's incredible.

00:17:42.394 --> 00:17:43.520
In the Great Lakes
alone there's an estimated

00:17:43.604 --> 00:17:45.355
6,000 shipwrecks.

00:17:45.439 --> 00:17:46.607
6,000?

00:17:46.690 --> 00:17:48.525
6,000 between
the five Great Lakes.

00:17:48.609 --> 00:17:49.860
Wow.
How big is the wreck?

00:17:49.943 --> 00:17:51.320
It's a 150 feet long.

00:17:51.403 --> 00:17:52.488
GORDON Wow.

00:17:52.571 --> 00:17:54.073
It sank in 1870, so
it's a really big wreck,

00:17:54.156 --> 00:17:56.366
really intact, but
it's not that deep.

00:17:56.450 --> 00:17:58.202
Right, fish
potentially down there, burbot?

00:17:58.285 --> 00:18:00.913
Burbot, some other
species that we can't spear.

00:18:00.996 --> 00:18:03.874
Most likely will be
bass and sunfish.

00:18:03.957 --> 00:18:05.125
Right. Okay.

00:18:05.209 --> 00:18:06.543
Before we shoot
anything we'll just signal.

00:18:06.627 --> 00:18:08.587
Signal to go,
all clear, is what?

00:18:08.670 --> 00:18:09.671
Pew, pew!

00:18:09.755 --> 00:18:12.549
Gotcha. Let's go.

00:18:12.633 --> 00:18:13.842
Let's do it.
Amazing.

00:18:16.678 --> 00:18:19.515
So we're gonna
come down on the stern
of the shipwreck.

00:18:19.598 --> 00:18:20.766
Yeah.

00:18:20.849 --> 00:18:22.309
We got flashlights
so we're just gonna be lookin'

00:18:22.392 --> 00:18:25.270
in the crevices and then we'll
make our way to the bow.

00:18:25.354 --> 00:18:26.480
Gotcha. Gotcha.

00:18:26.563 --> 00:18:27.648
So hopefully we'll
find a burbot hidin'.

00:18:27.731 --> 00:18:29.399
Gotcha, thanks
for that, thanks, bud.

00:18:38.534 --> 00:18:41.620
GORDON
20 feet below the
surface the 150 year old

00:18:41.703 --> 00:18:44.414
rusted wreck sits
on the lake floor,

00:18:44.498 --> 00:18:48.043
remarkably preserved by the
cold freshwater of the lake.

00:18:49.002 --> 00:18:53.006
And of course the ship's hull
is teeming with bass and

00:18:53.090 --> 00:18:56.426
sunfish which I'm
not allowed to spear.

00:18:56.510 --> 00:18:59.429
I'll have to keep my
eyes peeled for burbot.

00:18:59.513 --> 00:19:02.766
As I navigate the wreck I
see a fish flash out of

00:19:02.850 --> 00:19:04.268
the corner of my eye.

00:19:04.351 --> 00:19:07.980
Hopefully, It's the burbot
I need for my final cook.

00:19:18.866 --> 00:19:20.450
GORDON I'm
in the Upper Peninsula,

00:19:20.534 --> 00:19:25.122
deep below the surface
of Lake Superior in
search of a local

00:19:25.205 --> 00:19:28.917
fish called burbot that I'm
told are hiding in the nooks

00:19:29.001 --> 00:19:31.295
and crannies of
this shipwreck.

00:19:35.757 --> 00:19:40.137
Out of the corner of my eye I
spot what could be a burbot,

00:19:40.220 --> 00:19:43.974
but it turns out it's a bass.

00:19:44.057 --> 00:19:47.186
I need a rod and reel to
catch them legally

00:19:47.269 --> 00:19:50.147
but all I'm holding right
now is a spear gun.

00:19:59.323 --> 00:20:02.910
Down in a crevice of a
ship I spot another fish.

00:20:03.702 --> 00:20:07.247
Unfortunately, it's
just more bloody bass.

00:20:09.750 --> 00:20:13.170
With our air running low, it
looks like we've struck out,

00:20:13.253 --> 00:20:16.798
the burbot will live
to die another day.

00:20:18.800 --> 00:20:20.928
Woo, that was beautiful.

00:20:21.011 --> 00:20:22.012
It was.

00:20:22.095 --> 00:20:23.263
Oh my god!

00:20:23.347 --> 00:20:24.514
So pristine down there.

00:20:24.598 --> 00:20:25.599
Sorry we
didn't catch anything.

00:20:25.682 --> 00:20:27.184
That's why it's
called fishing.

00:20:27.267 --> 00:20:29.019
So could you sort me
something out for the end of

00:20:29.102 --> 00:20:30.270
the week?

00:20:30.354 --> 00:20:31.355
I think I can have
somethin' for you, no worries.

00:20:31.438 --> 00:20:34.024
Yeah? Thanks, bud.
Amazing.

00:20:35.359 --> 00:20:38.904
We didn't get any burbot,
but one step further

00:20:38.987 --> 00:20:40.697
to becoming a Yooper.

00:20:40.781 --> 00:20:42.157
You know, diving
on these wrecks,

00:20:42.241 --> 00:20:45.619
understanding what's going on
underneath this pristine lake

00:20:45.702 --> 00:20:48.163
I'm starting to
feel like a local.

00:20:53.627 --> 00:20:57.047
Now I've been told if you're
up in the UP it's an absolute

00:20:57.130 --> 00:21:01.051
must to visit a unique
monastery that's run by a

00:21:01.134 --> 00:21:04.054
group of monks that have
a very, very sweet tooth.

00:21:04.137 --> 00:21:06.807
Looks like I'm gonna have to
get on the old Sunday best,

00:21:06.890 --> 00:21:10.727
behave myself and clearly
mind by Ps and Qs.

00:21:10.811 --> 00:21:12.271
Oh boy.

00:21:12.354 --> 00:21:13.981
I'm

00:21:19.152 --> 00:21:20.696
Good morning, Father.

00:21:20.779 --> 00:21:22.155
Morning.

00:21:22.239 --> 00:21:24.408
GORDON
Father Ephraim and his
fellow monks produce a

00:21:24.491 --> 00:21:27.577
legendary jam made from
thimbleberry which could be

00:21:27.661 --> 00:21:30.163
the secret ingredient I
need for the final cook

00:21:30.247 --> 00:21:31.748
in two days' time.

00:21:32.332 --> 00:21:33.750
Now your
jam's legendary.

00:21:33.834 --> 00:21:35.252
Apparently.

00:21:35.335 --> 00:21:37.087
Can I start off
with two small jars?

00:21:37.170 --> 00:21:38.922
I think we should
get some work done first.

00:21:39.006 --> 00:21:40.757
Work done?
Yeah.

00:21:40.841 --> 00:21:42.592
We're kinda shorthanded, we've
only got about six monks.

00:21:42.676 --> 00:21:44.428
Right, okay.

00:21:44.511 --> 00:21:47.264
We've got some,
some work to do to get
this fence in

00:21:47.347 --> 00:21:48.682
before winter hits.

00:21:48.765 --> 00:21:51.727
So if you help me with the
fence, we'll eat some jam.

00:21:51.810 --> 00:21:53.395
Does that work for you?

00:21:53.478 --> 00:21:54.604
Serious? Yeah.
Yeah, I'm serious.

00:21:54.688 --> 00:21:55.731
Okay, yeah, let's go.

00:21:55.814 --> 00:21:56.940
Of course I'm
serious, all right.

00:21:57.024 --> 00:21:58.150
Now we need some poles.

00:21:58.233 --> 00:21:59.109
Why are we
protecting them so much.

00:21:59.192 --> 00:22:00.444
Who's comin' for
these berries?

00:22:00.527 --> 00:22:03.113
The deer and
particularly the bear.

00:22:03.196 --> 00:22:04.990
GORDON Those
bloody bears again.

00:22:05.073 --> 00:22:08.285
At least he hasn't mentioned
mountain lions, yet.

00:22:08.368 --> 00:22:13.081
But with a fence to put up I'm
learning there's no such thing

00:22:13.165 --> 00:22:15.334
as a free lunch in the UP.

00:22:15.417 --> 00:22:17.627
This feels like I'm back in
Scotland with tossing the caber.

00:22:17.711 --> 00:22:19.046
You know, I thought
about caber tossing,

00:22:19.129 --> 00:22:20.839
but I thought post hole
digging would be more useful.

00:22:20.922 --> 00:22:22.591
Are you saying
these aren't that heavy?

00:22:22.674 --> 00:22:23.800
I don't think so.

00:22:23.884 --> 00:22:24.968
GORDON
Just down here.

00:22:25.052 --> 00:22:26.303
Huh?
Yeah, put it right there.

00:22:26.386 --> 00:22:27.679
Maybe my log's
heavier than yours.

00:22:27.763 --> 00:22:29.473
Could be.
Just here.

00:22:29.556 --> 00:22:31.933
You might
consider this part of
the Yooper experience.

00:22:32.017 --> 00:22:33.226
Right.

00:22:33.310 --> 00:22:34.561
EPHRAIM
It's a little sandy.

00:22:36.229 --> 00:22:37.647
GORDON
Okay, father.

00:22:37.731 --> 00:22:40.317
Man, you mean
business, man, huh?

00:22:41.610 --> 00:22:45.489
Now this recipe doesn't
sound like a sort of
bog-standard jam.

00:22:45.572 --> 00:22:47.657
EPHRAIM A
lot of jam is just a
matter of figuring out the

00:22:47.741 --> 00:22:49.451
pectin and the acid ratio.

00:22:49.534 --> 00:22:52.829
Yeah and why has
it got such a demand?

00:22:52.913 --> 00:22:55.540
Thimbleberry,
for whatever reason,

00:22:55.624 --> 00:22:58.043
is sort of the trademark of
the Upper Peninsula I think.

00:22:58.126 --> 00:23:00.253
Yes.
Are there many bears here?

00:23:00.337 --> 00:23:01.671
EPHRAIM
Quite a lot.

00:23:01.755 --> 00:23:03.340
More bears in the UP
than people, I'm told.

00:23:03.423 --> 00:23:05.092
Serious?

00:23:05.175 --> 00:23:09.179
I hear wolves up
here sometimes but they
don't eat thimbleberry.

00:23:09.262 --> 00:23:11.181
That's kind of them.

00:23:11.890 --> 00:23:13.225
You deep enough?

00:23:13.892 --> 00:23:15.227
Oh you beat me.

00:23:15.310 --> 00:23:16.937
GORDON We good?

00:23:17.020 --> 00:23:18.188
EPHRAIM You're
out of breath but you got a
deeper hole than I do.

00:23:18.271 --> 00:23:19.940
Shit!
Should be good.

00:23:20.023 --> 00:23:21.358
Oh, excuse me.
All right.

00:23:21.441 --> 00:23:23.360
Keep the lord out of it
and I don't mind the
swearing so much.

00:23:23.443 --> 00:23:24.861
There you go.

00:23:24.945 --> 00:23:26.029
EPHRAIM All right.

00:23:26.113 --> 00:23:27.155
Yeah, happy?

00:23:27.239 --> 00:23:28.448
That should work.
Yeah.

00:23:28.532 --> 00:23:31.743
Now you
need some cement.

00:23:31.827 --> 00:23:33.703
Okay, great.

00:23:33.787 --> 00:23:36.706
Right. Man, this jam
better taste good.

00:23:36.790 --> 00:23:38.333
So. It is.
It is.

00:23:38.417 --> 00:23:40.043
I love that confidence.

00:23:40.127 --> 00:23:41.336
Now put
your posts in here.

00:23:41.420 --> 00:23:42.379
Gotcha.

00:23:42.462 --> 00:23:43.380
EPHRAIM Got it?

00:23:43.463 --> 00:23:45.715
Yeah. Hell.

00:23:45.799 --> 00:23:49.761
Are monks allowed female
companions in the winter?

00:23:49.845 --> 00:23:51.096
EPHRAIM No.

00:23:52.597 --> 00:23:53.932
Would you,
if you could?

00:23:54.015 --> 00:23:57.060
The spiritual life
is difficult enough as it is.

00:23:57.144 --> 00:23:58.562
Right, so
less distraction.

00:23:58.645 --> 00:24:01.064
Less distraction
because essentially my job is

00:24:01.148 --> 00:24:03.692
to pray for the world, it's
not somethin' I wanna mess up.

00:24:03.775 --> 00:24:05.235
Yes, no, but
you're quite a cool man,

00:24:05.318 --> 00:24:08.405
so I don't know if there's a
secret Tinder account that a

00:24:08.488 --> 00:24:09.656
monk can swipe on.

00:24:09.739 --> 00:24:10.907
No.
No.

00:24:10.991 --> 00:24:12.284
Not that
I know of anyways.

00:24:12.367 --> 00:24:14.077
GORDON
Okay, just, just asking.

00:24:14.161 --> 00:24:17.080
Okay, so is there a monk
in charge of the kitchen?

00:24:17.164 --> 00:24:18.165
Kind of.

00:24:18.248 --> 00:24:19.249
GORDON Right.

00:24:19.332 --> 00:24:20.333
I mean
Father Basil cooks.

00:24:20.417 --> 00:24:21.460
Stop it.

00:24:21.543 --> 00:24:22.669
His name is Father Basil?

00:24:22.752 --> 00:24:24.004
Yeah.

00:24:24.087 --> 00:24:25.088
After the herb?

00:24:25.172 --> 00:24:26.506
He says he
goes well with tomatoes.

00:24:27.507 --> 00:24:29.009
Don't hump it, just
pat the soil down.

00:24:29.092 --> 00:24:30.385
GORDON
Okay, gotcha.

00:24:30.469 --> 00:24:33.972
Sorry, I'm excited, I've
never built a fence before.
Happy?

00:24:34.055 --> 00:24:36.099
I think so.
Jam time?

00:24:36.183 --> 00:24:37.392
We got,
we got 23 more posts.

00:24:37.476 --> 00:24:38.643
Stop it.

00:24:38.727 --> 00:24:39.978
I've gotta pick
my own berries.

00:24:40.061 --> 00:24:41.188
EPHRAIM All right,
all right, all right.

00:24:41.271 --> 00:24:42.522
I'll tell you what, we've got
these two wheelbarrows

00:24:42.606 --> 00:24:43.940
loaded up with soil,
you know what I think.

00:24:44.024 --> 00:24:45.192
Go on.

00:24:45.275 --> 00:24:46.943
I think we should
have a wheelbarrow race.

00:24:47.027 --> 00:24:48.653
You want me to
race with a wheelbarrow?

00:24:48.737 --> 00:24:50.614
Wouldn't that be fun?
From where to where?

00:24:50.697 --> 00:24:53.283
Let's go from right
over there and we'll go to the

00:24:53.366 --> 00:24:54.951
end of the
intersection down here.

00:24:55.035 --> 00:24:56.703
Right.
Father, seriously, come on.

00:24:56.786 --> 00:24:59.289
I mean I apologize
for swearing,

00:24:59.372 --> 00:25:01.500
I'll apologize for screaming
at all those cooks,

00:25:01.583 --> 00:25:02.959
but this is not fair.

00:25:03.043 --> 00:25:05.170
Well, I mean you can
apologize to me but it's not

00:25:05.253 --> 00:25:06.630
my name you're using in vain.

00:25:06.713 --> 00:25:09.508
True. I'm 53.
Right.

00:25:09.591 --> 00:25:12.135
So I should have at
least a ten second head start.

00:25:12.219 --> 00:25:13.303
Ten seconds?

00:25:13.386 --> 00:25:14.846
Oh give me a
five second head start.

00:25:14.930 --> 00:25:16.306
Give me something
for the old man.

00:25:16.389 --> 00:25:17.474
Five seconds,
all right.

00:25:17.557 --> 00:25:19.476
Five seconds.
Who is that person there?

00:25:20.727 --> 00:25:21.978
All right.

00:25:22.062 --> 00:25:24.940
Oh shit.
What are you doin'?

00:25:31.404 --> 00:25:32.614
What is
that down there?

00:25:32.697 --> 00:25:34.199
Who is that person there?

00:25:35.408 --> 00:25:36.576
All right.

00:25:37.577 --> 00:25:39.329
Oh shit, shit, shit!

00:25:39.412 --> 00:25:40.455
What are you doin'?

00:25:40.539 --> 00:25:42.499
Damn!
Put on some speed.

00:25:42.582 --> 00:25:44.668
GORDON I'm
in the Upper Peninsula
where alongside the

00:25:44.751 --> 00:25:48.505
incredibly fit Father Ephraim
I'm doing the Lord's work,

00:25:48.588 --> 00:25:50.549
wheelbarrow racing.

00:25:50.632 --> 00:25:52.259
Shit!

00:25:52.342 --> 00:25:54.886
Father! Slow down!

00:25:55.554 --> 00:25:57.347
For sake!

00:26:01.142 --> 00:26:05.105
Congratulations, Father,
please may I have some jam.

00:26:05.188 --> 00:26:07.399
Yeah,
let's have some jam.

00:26:07.482 --> 00:26:08.858
My god!

00:26:08.942 --> 00:26:11.570
GORDON
After building a fence
and racing a wheelbarrow

00:26:11.653 --> 00:26:13.196
just to get a taste of it,

00:26:13.280 --> 00:26:15.865
this jam better be
something special.

00:26:15.949 --> 00:26:18.201
And how long does the
thimbleberry season last for?

00:26:18.285 --> 00:26:22.247
Thimbleberry season is about six
weeks if you're lucky.

00:26:22.330 --> 00:26:24.958
They say it's
a tarter raspberry.

00:26:25.041 --> 00:26:26.293
How would you describe it?

00:26:26.376 --> 00:26:28.253
It's earthier.
Earthier.

00:26:28.336 --> 00:26:30.046
Here, why
don't you try a taste?

00:26:30.130 --> 00:26:31.256
GORDON Thank you.

00:26:33.466 --> 00:26:36.928
Wow. Oh delicious.

00:26:37.012 --> 00:26:38.555
GORDON Look how
dark and rich that is.

00:26:38.638 --> 00:26:40.181
Father, it's beautiful,
the colors are amazing.

00:26:40.265 --> 00:26:42.392
And the seeds are somewhat
softer than a raspberry.

00:26:42.475 --> 00:26:43.727
EPHRAIM Yeah.

00:26:43.810 --> 00:26:45.353
They disintegrate,
they don't linger.

00:26:46.313 --> 00:26:50.900
Mm. Do you know what,
that's good?

00:26:50.984 --> 00:26:53.903
I mean I think we found the
new raspberry, I think.

00:26:53.987 --> 00:26:55.572
This is fit for
Buckingham Palace.

00:26:55.655 --> 00:26:57.490
I can see the Queen having
this on her scones.

00:26:57.574 --> 00:26:59.034
Thimbleberry jam.

00:26:59.117 --> 00:27:00.243
Mm-hm.

00:27:00.327 --> 00:27:01.494
And it's definitely
given me another source of

00:27:01.578 --> 00:27:02.621
inspiration for the final
cook at the end of the week.

00:27:02.704 --> 00:27:03.622
Amazing, thank you, sir.

00:27:03.705 --> 00:27:04.789
You're welcome.

00:27:04.873 --> 00:27:06.082
Right now I
feel like a pig in shit.

00:27:06.166 --> 00:27:08.418
Sorry, a pig in,
a pig in mud.

00:27:09.711 --> 00:27:11.171
I can't help myself.

00:27:12.672 --> 00:27:14.215
GORDON
Father Ephraim, he's a
beast, let me tell you.

00:27:14.299 --> 00:27:15.592
Fit as a butcher's dog.

00:27:15.675 --> 00:27:17.761
The jam, beautiful.

00:27:17.844 --> 00:27:20.805
It's exciting stuff, a
chef's dream big time.

00:27:23.350 --> 00:27:26.102
GORDON With
one day until Chef James
and I battle for

00:27:26.186 --> 00:27:28.104
the honor of being
deemed Yoopers,

00:27:28.188 --> 00:27:31.441
I'm off to meet a man who's
famous for three words you

00:27:31.524 --> 00:27:35.320
don't normally hear together,
smoked fish sausages.

00:27:35.403 --> 00:27:37.197
Now it sounds
a bit mad, doesn't it,

00:27:37.280 --> 00:27:41.493
smoked fish sausage,
but if you're a Yooper
it's a tradition.

00:27:41.576 --> 00:27:44.454
GORDON
Hopefully, it's a secret that
I can take with me to the

00:27:44.537 --> 00:27:45.914
final cook.

00:27:48.041 --> 00:27:50.085
What the hell does
this baby plug into?

00:27:51.086 --> 00:27:52.462
Captain Ron!

00:27:52.545 --> 00:27:53.922
Oh how you doin', bud?

00:27:54.005 --> 00:27:56.341
How are you, sir?
Oh my goodness me.

00:27:56.424 --> 00:27:58.510
Yeah, you wanna come
see what the Yoopers do?

00:27:58.593 --> 00:28:01.304
GORDON
Captain Ron has made
fish sausages

00:28:01.388 --> 00:28:02.639
since he was a boy.

00:28:02.722 --> 00:28:03.973
This week is about
becoming a Yooper.

00:28:04.057 --> 00:28:05.225
Yeah.

00:28:05.308 --> 00:28:07.143
And they said you've got
the best smoked fish sausage

00:28:07.227 --> 00:28:08.978
anywhere in the UP.

00:28:09.062 --> 00:28:11.147
Yeah, oh yeah. Yep, I'd
put it up against anybody's.

00:28:11.231 --> 00:28:13.650
Now I could smell
that smoked sausage from
down the road.

00:28:14.192 --> 00:28:16.403
Oh yeah, we get a lot of
people smelling that up there.

00:28:17.112 --> 00:28:18.655
So this could be a key
ingredient for my final cook.

00:28:18.738 --> 00:28:19.948
Yep, yeah.
Here we go, bud.

00:28:20.031 --> 00:28:21.574
Okay. Let's go.

00:28:22.242 --> 00:28:23.159
They're little babies.

00:28:23.743 --> 00:28:25.495
Oh my lord. Stop it.

00:28:25.578 --> 00:28:26.746
That's a trout?

00:28:26.830 --> 00:28:27.997
That's a lake trout.

00:28:28.081 --> 00:28:29.457
Captain Ron,
that's huge.

00:28:29.541 --> 00:28:30.750
RON Oh yeah.

00:28:30.834 --> 00:28:32.961
You sure that's trout?
I believe so. Right there.

00:28:33.044 --> 00:28:34.587
That's incredible.

00:28:34.921 --> 00:28:36.423
Have you ever
filleted a fish?

00:28:36.881 --> 00:28:38.007
100,000 times.
Oh 100?

00:28:38.091 --> 00:28:39.509
Absolutely.

00:28:39.592 --> 00:28:41.344
Oh, okay.
There's your good
knife right there.

00:28:41.428 --> 00:28:42.846
I got you a good
sharp on, watch out.

00:28:42.929 --> 00:28:45.557
Yes. Very carefully in.

00:28:45.932 --> 00:28:47.308
You gotta take the
rib bones off there.

00:28:47.767 --> 00:28:48.727
Yeah, right there, see.

00:28:48.810 --> 00:28:50.103
Shit man.

00:28:50.186 --> 00:28:53.064
Yeah, I don't want that
going through the grinder
because we don't want to eat it.

00:28:53.148 --> 00:28:54.149
GORDON No.

00:28:54.232 --> 00:28:55.817
RON You got a
big bone there, you see it?

00:28:55.900 --> 00:28:57.610
GORDON Man, you're
missing nothing, are you?
There's no flies on you today.

00:28:57.694 --> 00:28:58.820
I've been
doin' it all my life, bud.

00:28:58.903 --> 00:28:59.904
Gotcha.

00:28:59.988 --> 00:29:01.322
Me and my one eye can
see better than you.

00:29:01.406 --> 00:29:03.783
That one eye is
a powerful eye, man,
I'm telling you.

00:29:03.867 --> 00:29:05.368
Yeah.
Very powerful.

00:29:05.827 --> 00:29:07.162
GORDON
Fish filleted.

00:29:07.245 --> 00:29:08.580
Not bad for a troll.

00:29:08.663 --> 00:29:10.707
GORDON It's time
to start seeing how the sausage

00:29:10.790 --> 00:29:11.916
is made.

00:29:12.000 --> 00:29:14.878
Okay, now we
just gotta grind her.

00:29:16.129 --> 00:29:17.547
And then we got that.

00:29:19.632 --> 00:29:21.050
All right.

00:29:22.802 --> 00:29:24.679
Come on, get in
there you little prick.

00:29:25.680 --> 00:29:27.515
I swear a little bit
at it all the time.

00:29:28.141 --> 00:29:29.517
Did you
hear what he said?

00:29:29.601 --> 00:29:32.145
GORDON
Turns out, I'm not the
only potty mouth chef

00:29:32.228 --> 00:29:33.730
in this neck of the woods.

00:29:33.813 --> 00:29:35.231
I'm a clean nut too.

00:29:35.315 --> 00:29:36.983
GORDON We can't
work on a dirty surface.

00:29:37.066 --> 00:29:38.234
no.

00:29:39.027 --> 00:29:41.070
All right. Now we can mix.

00:29:41.529 --> 00:29:43.907
I got secret ingredients
that I can't even tell you.

00:29:43.990 --> 00:29:46.159
I could tell you, but
I'd have to drown ya.

00:29:47.327 --> 00:29:48.620
GORDON If I'm
gonna become a Yooper I
need to know the secret.

00:29:48.703 --> 00:29:51.080
Give me a few
secret ingredients. Whisper.

00:29:51.164 --> 00:29:52.207
I got some salt in there.

00:29:52.707 --> 00:29:53.750
Salt.
That's not a secret.

00:29:53.833 --> 00:29:55.001
Smell that right now.

00:29:55.543 --> 00:29:56.753
All spice.

00:29:56.836 --> 00:29:58.004
Oh no.

00:29:58.505 --> 00:30:00.215
That's ******** stuff.

00:30:00.882 --> 00:30:02.425
Ginger?
Nope.

00:30:02.509 --> 00:30:04.594
Curry powder?
No.

00:30:04.677 --> 00:30:06.262
Nutmeg?

00:30:06.346 --> 00:30:07.972
Yeah. There you go.

00:30:08.056 --> 00:30:10.099
So you gotta give
it a little oil.

00:30:10.183 --> 00:30:11.351
And mix it
up with the hand?

00:30:11.434 --> 00:30:13.436
Well, no. I'll get some,
you want daubers right?

00:30:13.520 --> 00:30:15.146
I'll mix
it with my hand.

00:30:15.605 --> 00:30:17.232
You might have been pickin'
your *, I don't know.

00:30:17.649 --> 00:30:18.942
We can't mix like that.

00:30:19.359 --> 00:30:20.360
My hands are clean.

00:30:20.443 --> 00:30:21.653
Captain Ron, look
at those hands.

00:30:22.070 --> 00:30:22.612
Okay.

00:30:22.695 --> 00:30:23.947
Let 'em have it.

00:30:24.364 --> 00:30:25.448
Absolutely.

00:30:25.532 --> 00:30:26.950
GORDON Nutmeg and
secret spice is added,

00:30:27.033 --> 00:30:29.202
it's time to start
the casing process.

00:30:29.285 --> 00:30:30.286
Gotcha.

00:30:30.370 --> 00:30:31.454
RON Yeah,
that's probably good, eh?

00:30:31.538 --> 00:30:32.789
And this is
where the magic starts.

00:30:32.872 --> 00:30:34.040
Yeah, crank that baby.

00:30:34.499 --> 00:30:36.167
Ready?

00:30:36.251 --> 00:30:37.627
Oh, you're
goin' backwards.
I'm good.

00:30:37.710 --> 00:30:39.879
Holy Christ now you just
went backwards? What the hell?

00:30:39.963 --> 00:30:41.506
It's coming out,
it's coming, it's
coming, it's coming.

00:30:41.589 --> 00:30:43.424
Yeah, it's comin'.
It's comin'. See.

00:30:43.508 --> 00:30:44.634
RON
Yeah, see all nicely.

00:30:44.717 --> 00:30:45.802
GORDON
That's nice.

00:30:45.885 --> 00:30:47.428
See that's far enough,
then you tie that, yeah,

00:30:47.512 --> 00:30:48.471
there you go.

00:30:48.555 --> 00:30:49.639
And then
tie that nice.

00:30:49.722 --> 00:30:51.140
RON Yeah.

00:30:51.224 --> 00:30:52.976
GORDON
Casing complete, it's time
to put them into the

00:30:53.059 --> 00:30:56.312
wood smoker which is filled
with more of Captain Ron's

00:30:56.396 --> 00:30:57.814
secret ingredients.

00:30:57.897 --> 00:30:59.440
Now what flavor is this?

00:30:59.858 --> 00:31:01.818
That's just
Captain Ron's flavor.

00:31:02.402 --> 00:31:03.903
GORDON I'm
too afraid to ask what

00:31:03.987 --> 00:31:05.822
Captain Ron's flavoring is.

00:31:06.656 --> 00:31:07.991
GORDON So how long
will they smoke in there for?

00:31:08.074 --> 00:31:10.410
That one will
be like six hours,

00:31:10.493 --> 00:31:12.161
but I got some for you
in there, right now.

00:31:12.245 --> 00:31:13.329
You got some ready?

00:31:13.413 --> 00:31:14.539
I got some ready for ya.

00:31:14.622 --> 00:31:15.999
Inside here?
Inside there.

00:31:19.502 --> 00:31:20.670
I know what
that's about, bud.

00:31:20.753 --> 00:31:22.255
Yeah, you always get smoke.

00:31:22.338 --> 00:31:24.799
You wanna be a Yooper?
You gotta get in there, buddy.

00:31:25.758 --> 00:31:27.385
GORDON
Having been immersed in
Captain Ron's flavor,

00:31:27.468 --> 00:31:31.180
whatever that is, it's time to
taste the fruits of our labor.

00:31:31.264 --> 00:31:32.807
I love how juicy they are.

00:31:33.308 --> 00:31:34.392
Look at how nice that is.

00:31:34.976 --> 00:31:36.311
Oh yeah.

00:31:36.644 --> 00:31:37.896
That'll put
hair on your nuts.

00:31:40.023 --> 00:31:41.065
It will.

00:31:42.483 --> 00:31:45.945
Mm, that's some good shit.

00:31:46.029 --> 00:31:47.405
Yeah, that's lovely.

00:31:47.488 --> 00:31:49.741
See, and it won't break
apart when you cut it either.

00:31:50.366 --> 00:31:51.200
May I
take those three?

00:31:51.284 --> 00:31:52.243
Yes you can.

00:31:52.327 --> 00:31:53.661
That was incredible.
Yeah.

00:31:53.745 --> 00:31:54.954
They said
it was the best.

00:31:55.038 --> 00:31:57.624
Having tasted it now for me I
think it's gonna be a little

00:31:57.707 --> 00:31:58.917
secret weapon for
the final cook.

00:31:59.000 --> 00:32:00.001
Yeah. There you go.

00:32:00.084 --> 00:32:01.252
Sir, take care.
Take care.

00:32:01.336 --> 00:32:02.712
Thanks, Captain!

00:32:02.795 --> 00:32:03.963
GORDON
What a sausage.

00:32:04.047 --> 00:32:07.050
The spice is perfect, but
after that smoke the flavor

00:32:07.133 --> 00:32:10.595
and the moisture inside so
it's given me ideas now.

00:32:10.678 --> 00:32:14.682
I don't think James will
have that at his final cook.

00:32:21.481 --> 00:32:22.607
GORDON
What a journey.

00:32:22.690 --> 00:32:23.900
An amazing week.

00:32:23.983 --> 00:32:27.070
Honestly, I feel like I've
just gone through a baptism of

00:32:27.153 --> 00:32:30.281
fire in the Upper Peninsula
and these Yoopers do have a

00:32:30.365 --> 00:32:33.910
true love and lots of pride
for simple and unique

00:32:33.993 --> 00:32:36.079
ingredients that surround
them on a daily basis.

00:32:36.162 --> 00:32:38.873
I just hope that I've learned
enough to impress them.

00:32:40.792 --> 00:32:41.751
James.

00:32:41.834 --> 00:32:43.127
Hey, what's up Chuck?

00:32:43.211 --> 00:32:44.420
Good to
see you, my man.

00:32:44.504 --> 00:32:45.421
JAMES
Good to see you.

00:32:45.505 --> 00:32:47.090
Oh my goodness me.
Are you good?

00:32:47.173 --> 00:32:48.967
I'm very good.
What an amazing week.

00:32:49.050 --> 00:32:50.259
Oh yeah, I bet.

00:32:50.343 --> 00:32:51.427
You said
get out there,

00:32:51.511 --> 00:32:54.722
start understanding
what this Yooper means,

00:32:54.806 --> 00:32:56.099
the importance of that.

00:32:56.182 --> 00:32:57.850
Yeah. Right.
Man, they're hard.

00:32:57.934 --> 00:32:58.977
Yeah, that grit.

00:32:59.060 --> 00:33:01.104
One of us has gotta
leave this waterside

00:33:01.187 --> 00:33:02.271
as a Yooper.

00:33:02.355 --> 00:33:03.272
Yeah, yeah, exactly.

00:33:03.356 --> 00:33:04.482
Don't blow it for
me today, please.

00:33:04.565 --> 00:33:05.608
GORDON
With our battle underway,

00:33:05.692 --> 00:33:07.819
hopefully James and I
will both leave this

00:33:07.902 --> 00:33:09.612
shoreline as Yoopers.

00:33:09.696 --> 00:33:13.116
But only one of us can be
victorious in mastering

00:33:13.199 --> 00:33:14.283
the local cuisine.

00:33:14.367 --> 00:33:17.578
It will be a race
to the finish.

00:33:23.543 --> 00:33:26.295
GORDON I'm on
the coast of Lake Superior
where Chef James

00:33:26.379 --> 00:33:29.382
Rigato and I are attempting
to become Yoopers.

00:33:29.465 --> 00:33:32.301
But first, we face off
in a battle to master

00:33:32.385 --> 00:33:33.845
their local cuisine.

00:33:33.928 --> 00:33:36.180
So troll versus troll.
Woodcock?

00:33:36.264 --> 00:33:37.306
Yeah, the woodcock.

00:33:37.390 --> 00:33:38.599
I got some smoked whitefish.

00:33:38.683 --> 00:33:39.976
Do you
have any monk jam?

00:33:40.059 --> 00:33:41.477
Of course I do.
That's the best.

00:33:41.561 --> 00:33:42.729
Come on.
Have you met those monks?

00:33:42.812 --> 00:33:44.147
Yeah,
they're great guys.

00:33:44.230 --> 00:33:45.231
GORDON Oh my god.

00:33:45.314 --> 00:33:46.399
Father Ephraim's,
he's somethin' else.

00:33:46.482 --> 00:33:47.608
But have you
seen how fit they are?

00:33:47.692 --> 00:33:48.985
Good thing he's a
monk cause he terrifies me.

00:33:50.737 --> 00:33:52.530
So I'm gonna make a
bit of a sort of casserole

00:33:52.613 --> 00:33:54.073
with those woodcock.

00:33:54.157 --> 00:33:55.324
JAMES Yeah.

00:33:55.408 --> 00:33:57.493
And then I'm gonna use
some of that beautiful

00:33:57.577 --> 00:33:58.536
local maple syrup.

00:33:58.619 --> 00:34:00.496
JAMES Yeah.

00:34:00.580 --> 00:34:03.499
GORDON And I'm
gonna make a succotash and
start grilling that corn.

00:34:03.583 --> 00:34:05.168
I'm gonna get a little
fancy and do a little Waldorf

00:34:05.251 --> 00:34:08.171
salad so I, I hope it
doesn't make me even
more of an outsider.

00:34:08.254 --> 00:34:09.589
Is that what
you're gonna do? Waldorf?

00:34:09.672 --> 00:34:10.923
Stop it. Really?

00:34:11.007 --> 00:34:12.091
Yeah, yeah, I swear.

00:34:12.175 --> 00:34:13.092
Look you're getting
all fancy on me, yeah.

00:34:13.176 --> 00:34:14.135
I know, exactly.

00:34:14.218 --> 00:34:15.386
To the point that
they kick me out.

00:34:15.470 --> 00:34:17.180
GORDON What you
doin' with those woodcock?

00:34:17.263 --> 00:34:18.848
JAMES The
woodcock I'm gonna do a little
bit of simple salt and pepper.

00:34:18.931 --> 00:34:20.224
GORDON Yep. Yep.

00:34:20.308 --> 00:34:22.602
Roasted in the pan
and then with the trout here I

00:34:22.685 --> 00:34:24.645
take wild rice and I
make a flower out of it.

00:34:24.729 --> 00:34:25.897
Uh-huh.

00:34:25.980 --> 00:34:27.273
JAMES And then
just dust that, pan fry it.

00:34:27.356 --> 00:34:28.649
Right.

00:34:28.733 --> 00:34:30.401
GORDON
Dusty wasn't able to
catch any burbot,

00:34:30.485 --> 00:34:34.322
but he provided us with some
beautiful lake trout instead.

00:34:34.947 --> 00:34:36.282
JAMES To me
you can't come up here

00:34:36.365 --> 00:34:37.784
and not, not be
inspired to cook.

00:34:37.867 --> 00:34:41.370
I think, I barely cook
inside too, it's almost
always over a fire.

00:34:41.454 --> 00:34:44.540
I'm gonna roast these
vegetables off for puree and

00:34:44.624 --> 00:34:45.917
sit that underneath
that lake trout.

00:34:46.000 --> 00:34:47.752
GORDON With my
woodcock casserole started,

00:34:47.835 --> 00:34:50.129
it's time to bring some of
Brian's chaga mushrooms

00:34:50.213 --> 00:34:52.090
to the party.

00:34:52.173 --> 00:34:54.467
It's amazing how dark
that chaga mushroom and look I

00:34:54.550 --> 00:34:55.760
just put it with
my vegetables now.

00:34:55.843 --> 00:34:58.387
GORDON It's like a
dark, rich, ruby color, right?

00:34:58.471 --> 00:35:00.014
JAMES
Yeah. That's beautiful.

00:35:00.098 --> 00:35:02.809
I made a little cornbread,
all Michigan ingredients.

00:35:02.892 --> 00:35:04.393
Gotcha.

00:35:04.477 --> 00:35:05.228
JAMES I'm
just gonna let it hang out
and get a little warm

00:35:05.311 --> 00:35:06.312
by the side.

00:35:06.395 --> 00:35:07.355
Love that.

00:35:07.438 --> 00:35:08.898
Cause this
grill's ripping.

00:35:08.981 --> 00:35:10.399
I'm gonna treat
those woodcock almost
like a sort of pigeon.

00:35:10.483 --> 00:35:12.610
Yeah, I think it needs
to be just kinda pink on the

00:35:12.693 --> 00:35:14.278
bone and barely
cooked through.

00:35:14.362 --> 00:35:16.781
Yes, I'm gonna
quickly sear them and
then literally throw

00:35:16.864 --> 00:35:18.241
them in the casserole
at the very end.

00:35:18.324 --> 00:35:19.325
JAMES It's
not like duck though,

00:35:19.408 --> 00:35:20.576
so if it's too rare it's
gonna be a little gummy.

00:35:20.660 --> 00:35:21.869
Yeah.

00:35:21.953 --> 00:35:22.787
JAMES If it's
under or over, you're dead.

00:35:22.870 --> 00:35:23.913
Gotcha.

00:35:23.996 --> 00:35:25.123
So you broke 'em down?
I'm goin' whole.

00:35:25.206 --> 00:35:26.332
Oh really?
Yeah.

00:35:26.415 --> 00:35:27.708
GORDON I'm
literally 30 seconds each side.

00:35:28.376 --> 00:35:29.919
Look at the size
of these things.

00:35:30.002 --> 00:35:31.295
So these are one
bite aren't they.

00:35:31.379 --> 00:35:32.505
JAMES Yeah, right.

00:35:32.588 --> 00:35:34.674
Quick taste,
little fillet.

00:35:36.884 --> 00:35:38.427
Oh my god.

00:35:38.511 --> 00:35:40.763
That's nice.
Wow. Bloody hell.

00:35:40.847 --> 00:35:43.099
If that doesn't get my Yooper
badge I'll come up here and

00:35:43.182 --> 00:35:45.017
open a donut shack.

00:35:46.018 --> 00:35:47.603
GORDON
With a variety of new
ingredients to test out,

00:35:47.687 --> 00:35:49.647
I'm starting to fall behind.

00:35:49.730 --> 00:35:51.315
GORDON Are
you starting to plate up?

00:35:51.399 --> 00:35:52.817
No.
What you doing then?

00:35:52.900 --> 00:35:54.193
Man.

00:35:54.277 --> 00:35:55.319
I'm gonna plate
up so I can come over

00:35:55.403 --> 00:35:56.445
and sabotage you.

00:35:56.529 --> 00:35:57.738
I need to catch up.

00:35:57.822 --> 00:35:59.699
This man's moving
fast my man, I'm telling you.

00:35:59.782 --> 00:36:00.783
I can slow down.

00:36:00.867 --> 00:36:02.285
No, no, no, no,
it's not for the old man.

00:36:02.368 --> 00:36:04.120
That bread looks fantastic.

00:36:04.203 --> 00:36:06.622
You can't go wrong,
a little thimbleberry jam
on the cornbread.

00:36:06.706 --> 00:36:10.126
Now I'm gonna finish a
couple of the thimbleberries

00:36:10.209 --> 00:36:12.712
inside this casserole here.

00:36:12.795 --> 00:36:14.130
That's nice.
Yeah.

00:36:14.213 --> 00:36:15.464
Do you know what the
big shock for me was?

00:36:15.548 --> 00:36:16.632
JAMES What's that?

00:36:16.716 --> 00:36:18.134
They weren't
as tart as a raspberry.

00:36:18.217 --> 00:36:19.552
No, they're jammier.

00:36:19.635 --> 00:36:22.638
Obviously, it's a jam,
but it's like more of
a cooked fruit.

00:36:22.722 --> 00:36:24.265
GORDON
It's exactly that.

00:36:24.348 --> 00:36:25.683
With guests arriving soon,

00:36:25.766 --> 00:36:27.560
I need to snap into high gear.

00:36:27.643 --> 00:36:29.687
Now, c'mon,
think, think, think.

00:36:29.770 --> 00:36:31.397
Whitefish.

00:36:32.648 --> 00:36:34.984
So with the sausage,
you suggest what?
Grilling that first?

00:36:35.067 --> 00:36:36.360
Yeah, you might wanna
warm it up a little bit.

00:36:36.444 --> 00:36:37.528
Yep.

00:36:37.612 --> 00:36:38.863
So charcoals on top of the
cast iron to finish the

00:36:38.946 --> 00:36:40.156
top of the cornbread.

00:36:40.239 --> 00:36:41.115
JAMES Yeah, I
just wanna melt that butter.

00:36:41.199 --> 00:36:42.992
GORDON
I love that.

00:36:43.075 --> 00:36:44.452
Get it nice and, you
know, get a nice glaze.

00:36:44.535 --> 00:36:45.912
Now Jerry, what you
got left to do, my man?

00:36:45.995 --> 00:36:47.413
JAMES I'm
gonna plate and garnish.

00:36:47.496 --> 00:36:48.664
I'm pretty much ready to go.

00:36:48.748 --> 00:36:50.124
I'm still
on my first dish.

00:36:52.084 --> 00:36:55.504
JAMES
Let's go, man! Let's go.

00:36:56.756 --> 00:37:00.009
me, can we have
a quick taste James, please.

00:37:00.927 --> 00:37:02.011
Grilled succotash.

00:37:02.094 --> 00:37:05.014
So I'm gonna serve
that with the lake.

00:37:05.097 --> 00:37:07.558
Money. I love it.

00:37:08.809 --> 00:37:10.019
Money!

00:37:11.604 --> 00:37:13.022
What, what
does money mean?

00:37:13.105 --> 00:37:14.899
That's a troll thing.
It means you're killing it.

00:37:14.982 --> 00:37:16.025
Oh. Okay, right.

00:37:16.108 --> 00:37:17.318
I'd eat that all day.

00:37:17.401 --> 00:37:18.903
If we become Yoopers
today why don't you and I open

00:37:18.986 --> 00:37:20.154
a restaurant up here?

00:37:20.238 --> 00:37:21.113
That's a great idea.
C'mon, seriously.

00:37:21.197 --> 00:37:22.240
I love it, I love it.

00:37:22.323 --> 00:37:23.532
What should we call it?

00:37:23.616 --> 00:37:24.575
You'll get us our first
Michelin Star in the state.

00:37:24.659 --> 00:37:25.743
The Troll, Troll Café.

00:37:25.826 --> 00:37:27.203
Troll Café!

00:37:27.286 --> 00:37:28.871
No-one will come, Troll Café.

00:37:28.955 --> 00:37:30.748
Pasties and monk jam.

00:37:30.831 --> 00:37:31.958
There you go.

00:37:32.500 --> 00:37:33.584
GORDON
Are you ready?

00:37:33.668 --> 00:37:34.710
Did you slow down for me?

00:37:34.794 --> 00:37:35.836
Oh no.

00:37:35.920 --> 00:37:36.921
You've
cooked everything?

00:37:37.004 --> 00:37:38.005
Maybe.

00:37:38.089 --> 00:37:39.048
Okay, one of the
most exciting parts now.

00:37:39.131 --> 00:37:40.800
I'm gonna cook
that lake trout.

00:37:44.136 --> 00:37:45.554
Oh that's looking good.

00:37:45.638 --> 00:37:46.931
My god.
That looks great.

00:37:47.014 --> 00:37:48.432
How firm is that?
Beautiful.

00:37:48.516 --> 00:37:49.517
That's beautiful.
Isn't it?

00:37:49.600 --> 00:37:50.601
Beautiful.

00:37:50.685 --> 00:37:51.686
GORDON What
do you reckon of trout?

00:37:51.769 --> 00:37:53.229
Leave it pink?

00:37:53.312 --> 00:37:54.772
JAMES You
know, I think they're
gonna probably prefer

00:37:54.855 --> 00:37:56.107
a little more cooked
through, but not well done.

00:37:56.190 --> 00:37:57.400
Gotcha.

00:37:57.483 --> 00:37:59.151
Smells pretty good
all the way down here.

00:37:59.235 --> 00:38:01.445
Good afternoon,
nice to see you all.

00:38:01.529 --> 00:38:03.781
GORDON The guests
have arrived and seeing their

00:38:03.864 --> 00:38:06.367
familiar faces, I'm
feeling the pressure.

00:38:07.076 --> 00:38:09.328
Last one. Woodcock.
Here we go, baby.

00:38:09.912 --> 00:38:11.580
With our table of
Yoopers seated,

00:38:11.664 --> 00:38:14.125
it's gonna be a mad
dash to the finish line.

00:38:14.834 --> 00:38:15.918
Looks fancy.

00:38:16.002 --> 00:38:17.420
Yours looks really fancy.

00:38:17.503 --> 00:38:18.587
JAMES Oh I dunno.

00:38:18.671 --> 00:38:20.089
I'm tryin' to go for the,
the rustic,

00:38:20.172 --> 00:38:21.590
classic Yooper at home.

00:38:21.674 --> 00:38:22.842
Stop it,
that's what I'm doing.

00:38:22.925 --> 00:38:23.801
Oh yeah.

00:38:23.884 --> 00:38:26.429
Okay,
woodcock dressed.

00:38:26.512 --> 00:38:29.098
Fit for the Queen.
Boom.

00:38:29.181 --> 00:38:32.435
Right my man, please do not
keep our Yoopers waiting.

00:38:32.518 --> 00:38:34.270
You're not putting flowers.

00:38:34.353 --> 00:38:35.938
These are
local flowers.

00:38:36.022 --> 00:38:37.148
You're
putting flowers?

00:38:37.231 --> 00:38:38.482
They're local.

00:38:39.191 --> 00:38:41.319
Hey, we're gonna
get banned from the UP.

00:38:41.402 --> 00:38:42.611
No way.

00:38:42.695 --> 00:38:44.071
You're puttin' a
daisy chain on your woodcock.

00:38:44.155 --> 00:38:46.615
Come on, man.

00:38:46.699 --> 00:38:49.493
Man, bang goes the
Yoopers this week.

00:38:52.371 --> 00:38:54.457
GORDON
With a table of hungry
Yoopers ready to dig in,

00:38:54.540 --> 00:38:57.918
I'm hoping James and
I have done enough to
impress them.

00:38:58.544 --> 00:39:00.004
Let's go.

00:39:04.425 --> 00:39:07.803
GORDON I'm on
the coast of Lake Superior
where Chef James Rigato

00:39:07.887 --> 00:39:10.890
and I are racing to
feed a table of hungry Yoopers

00:39:10.973 --> 00:39:14.310
in the hopes shedding
our troll status.

00:39:14.393 --> 00:39:15.811
Here we go. You good?

00:39:15.895 --> 00:39:16.979
Yes.

00:39:17.063 --> 00:39:18.981
Man, that smells good.
Hello down there!

00:39:19.065 --> 00:39:21.817
GORDON
However, only one of us will
be crowned the winner

00:39:21.901 --> 00:39:24.945
of mastering the
Yooper cuisine.

00:39:25.029 --> 00:39:26.947
Man, what a
feast, look at that.

00:39:27.031 --> 00:39:28.199
Wow, look at that.
Oh right.

00:39:28.282 --> 00:39:29.241
What a feast.

00:39:29.325 --> 00:39:30.493
Beautiful.

00:39:30.576 --> 00:39:31.827
First of all for me
it's been an amazing week.

00:39:31.911 --> 00:39:33.579
Let me give you a little
insight to what we've got.

00:39:33.662 --> 00:39:35.831
GORDON Start off
with the beautiful white fish.

00:39:35.915 --> 00:39:36.916
I grilled the sausage.

00:39:36.999 --> 00:39:38.167
RON Yeah.

00:39:38.250 --> 00:39:39.835
GORDON And then
made almost like a sort of

00:39:39.919 --> 00:39:42.338
crème fraîche,
fragrant bruschette
on top of there.

00:39:42.421 --> 00:39:44.632
Next to that we
got the lake trout.

00:39:44.715 --> 00:39:47.843
GORDON
Succotash that's been roasted
on the grill and then the

00:39:47.927 --> 00:39:51.263
woodcock, the illusive bird,
I caramelized them with that

00:39:51.347 --> 00:39:53.599
incredible chaga mushroom,
finished with some

00:39:53.682 --> 00:39:54.850
thimbleberries as well.

00:39:54.934 --> 00:39:56.352
I had the
smoked white fish.

00:39:56.435 --> 00:39:58.687
JAMES Kinda
doin' a Waldorf salad and
then we have some wild

00:39:58.771 --> 00:40:00.064
char roe, that's
from Lake Michigan.

00:40:00.147 --> 00:40:02.525
Down state caviar, just trying
to impress you guys a little

00:40:02.608 --> 00:40:04.235
bit, let you know that
trolls are cool too.

00:40:04.318 --> 00:40:07.196
JAMES And
then we have lake trout and
I, I take wild rice,

00:40:07.279 --> 00:40:09.365
make a flower out of it
and kind of pan fry it

00:40:09.448 --> 00:40:10.825
in that flour.

00:40:10.908 --> 00:40:12.284
JAMES A
little sauerkraut,
apple butter and then

00:40:12.368 --> 00:40:13.744
fresh apple shave on top.

00:40:13.828 --> 00:40:15.913
We got some cornbread
that's all Michigan,

00:40:15.996 --> 00:40:18.582
so the honeycomb, the butter,
the buttermilk that's in it,

00:40:18.666 --> 00:40:19.917
the thimbleberry jam.

00:40:20.000 --> 00:40:22.795
And then the woodcock as well,
besides chef makin' fun of me

00:40:22.878 --> 00:40:24.547
for putting
flowers on my dish,

00:40:24.630 --> 00:40:27.133
they're a little bit of
caramelized ham with some

00:40:27.216 --> 00:40:30.719
lovely stock and then a
little bit of pickled mustard

00:40:30.803 --> 00:40:31.720
seeds and onion.

00:40:31.804 --> 00:40:32.888
GORDON
Mm, I love that.

00:40:32.972 --> 00:40:34.557
Brian you look 20 years
younger with no beard.

00:40:34.640 --> 00:40:36.392
Yeah, well I figured
I'm comin' to town,

00:40:36.475 --> 00:40:37.726
I gotta shave for you, Gordon.

00:40:37.810 --> 00:40:39.228
You look immaculate.

00:40:39.311 --> 00:40:40.938
You know it's Uncharted ,
not The Bachelor .

00:40:41.021 --> 00:40:43.566
You know that, right, just
in case you thought you

00:40:43.649 --> 00:40:44.900
auditioned for the wrong show.

00:40:44.984 --> 00:40:46.735
Amazing. Please enjoy.

00:40:46.819 --> 00:40:47.987
HEATHER
Thank you so much.

00:40:51.323 --> 00:40:53.576
BRIAN Ooh,
this looks fabulous here.

00:40:53.659 --> 00:40:54.827
That's lake trout.

00:40:54.910 --> 00:40:56.412
A tough table, huh?

00:40:56.495 --> 00:40:58.164
Foraged in the
four seasons up here.

00:40:58.247 --> 00:41:00.708
GORDON But
Captain Ron's munching
away, isn't he?

00:41:00.791 --> 00:41:01.917
JAMES
He's still eating, yeah.

00:41:02.001 --> 00:41:03.002
Which is a
good sign, right?

00:41:03.085 --> 00:41:04.378
It is a good
sign, they seem happy.

00:41:04.462 --> 00:41:05.963
I really like
James's white fish.

00:41:06.046 --> 00:41:07.381
RON Yeah.

00:41:07.465 --> 00:41:08.966
It was, I think
that was phenomenal.

00:41:09.049 --> 00:41:11.093
Gordon's was a little
bit too tart for me.

00:41:11.177 --> 00:41:13.804
This reminds me
of salmon. It's so good.

00:41:13.888 --> 00:41:17.099
I'm kinda
likin' James's myself.

00:41:17.183 --> 00:41:18.350
They're serious.

00:41:18.434 --> 00:41:19.393
JAMES Yeah.

00:41:19.477 --> 00:41:20.436
Aren't they?
It's quiet now.

00:41:20.519 --> 00:41:21.687
What do you think
they're thinking now?

00:41:21.770 --> 00:41:22.897
I mean they're
smiling, I see smiles.

00:41:22.980 --> 00:41:26.484
The woodcock is the
best of everything of the

00:41:26.567 --> 00:41:27.776
whole meal I'm thinking.

00:41:27.860 --> 00:41:29.778
Oh that woodcock,
I mean man that's good.

00:41:29.862 --> 00:41:32.156
I think I like the
woodcock with the beets just a

00:41:32.239 --> 00:41:34.033
little bit better from Gordon.

00:41:34.116 --> 00:41:36.118
James's woodcock
is a bit overcooked.

00:41:36.202 --> 00:41:39.455
Tasted more like wild a
little bit, too much wild.

00:41:39.538 --> 00:41:41.624
DUSTY
The cornbread, I just
had a taste of it

00:41:41.707 --> 00:41:42.791
and it's fantastic.

00:41:42.875 --> 00:41:44.627
Oh It's awesome,
yeah it's really good.

00:41:44.710 --> 00:41:46.128
Man, looks like
they're done. Shall we?

00:41:46.212 --> 00:41:47.505
Yeah.
Let's go.

00:41:49.590 --> 00:41:50.925
Well.

00:41:51.008 --> 00:41:53.302
Well from up
there it looked like
you guys were happy.

00:41:53.385 --> 00:41:54.970
Yeah. Very.

00:41:55.054 --> 00:41:56.305
Everything was excellent.

00:41:56.388 --> 00:41:57.640
Superb, superb food.

00:41:57.723 --> 00:41:59.683
Great.
How was the white fish?

00:41:59.767 --> 00:42:01.227
RON
To me it was good.

00:42:01.310 --> 00:42:04.647
It was somethin' like
my spread that I make

00:42:04.730 --> 00:42:06.023
and I did like it.

00:42:06.524 --> 00:42:07.525
And then my trout...

00:42:07.608 --> 00:42:09.151
...see I don't like
sauce on my trout.

00:42:09.235 --> 00:42:10.486
I liked his trout better.

00:42:11.153 --> 00:42:12.196
Right, no
sauce on the trout.

00:42:12.988 --> 00:42:14.240
I ain't no sauce man.

00:42:14.990 --> 00:42:15.991
It wasn't a
sauce it was a puree.

00:42:16.075 --> 00:42:17.159
In Yooper talk
it was a sauce, okay.

00:42:17.243 --> 00:42:18.160
Oh sorry,
gotcha, okay.

00:42:18.244 --> 00:42:19.828
Nobody, nobody
would say puree.

00:42:19.912 --> 00:42:21.539
No, okay. Yeah, true.

00:42:21.622 --> 00:42:23.165
You warned me about
that didn't you?

00:42:23.249 --> 00:42:26.168
I'll tell you
what, the best of the
best was this right here.

00:42:26.252 --> 00:42:27.545
Hey!

00:42:27.628 --> 00:42:29.838
Which is the,
which is the woodcock
with the beets.

00:42:29.922 --> 00:42:31.715
It was extraordinaire.

00:42:31.799 --> 00:42:33.008
Great.

00:42:33.092 --> 00:42:35.010
It's hard to say ooh
this one's a little bit better

00:42:35.094 --> 00:42:36.178
or that one's a
little bit better,

00:42:36.262 --> 00:42:39.223
but we did a little
bit of a vote here, so.

00:42:39.306 --> 00:42:41.392
Uh-oh, okay. I gotcha.
Okay. Come on.

00:42:41.475 --> 00:42:47.022
So by a very,
very slim margin...

00:42:47.106 --> 00:42:48.023
Gordon's the winner.

00:42:48.107 --> 00:42:49.692
Oh see, I told you.
That's good.

00:42:49.775 --> 00:42:51.193
BRIAN
Very, very slim.

00:42:51.277 --> 00:42:53.696
You won it with
that right there.

00:42:53.779 --> 00:42:55.739
We all went with this
right here it was like,

00:42:55.823 --> 00:42:57.241
the woodcock's superb.

00:42:57.324 --> 00:43:01.078
If you had everything
to go this is out of
this world right here.

00:43:01.161 --> 00:43:03.414
Cooking alongside
this super-talented chef.

00:43:03.497 --> 00:43:05.374
Yeah.

00:43:05.457 --> 00:43:10.546
The big question
is are we a step closer
to becoming Yoopers?

00:43:10.629 --> 00:43:12.047
Yeah, you're
gettin' there.

00:43:12.131 --> 00:43:13.632
No more trolls.

00:43:13.716 --> 00:43:16.385
You're definitely,
you're definitely honorary
Yoopers for sure.

00:43:16.468 --> 00:43:17.886
BRIAN
Excellent job.

00:43:17.970 --> 00:43:19.555
RON You did it.

00:43:19.638 --> 00:43:22.558
I knew it was
gonna be good in the UP,

00:43:22.641 --> 00:43:25.144
but I didn't realize it was
gonna be this good underwater

00:43:25.227 --> 00:43:26.353
and on ground.

00:43:26.437 --> 00:43:29.315
So thank you for making me
fall in love with the UP.

00:43:29.398 --> 00:43:30.274
Chef.

00:43:30.357 --> 00:43:31.442
Hey.
Continued success.

00:43:31.525 --> 00:43:32.610
Thank you,
appreciate it.

00:43:32.693 --> 00:43:33.736
GORDON
Take care all of you.

00:43:33.819 --> 00:43:35.112
God bless and show some
love for those trolls.

00:43:35.195 --> 00:43:37.031
Yeah, all right.

00:43:38.616 --> 00:43:41.785
GORDON
What an amazing journey
it's been crossing the

00:43:41.869 --> 00:43:43.621
stunning Upper Peninsula.

00:43:43.704 --> 00:43:46.123
Whether it's diving in
those beautiful waters,

00:43:46.206 --> 00:43:49.418
hunting those tiny woodcock
with my furry friends

00:43:49.501 --> 00:43:51.420
or even grafting with
those incredible monks.

00:43:51.503 --> 00:43:54.006
And I may not have
become a Yooper,

00:43:54.089 --> 00:43:56.842
but I sure as hell
damn got close.

00:43:56.925 --> 00:43:58.844
Now I'm goin' back
down the road,

00:43:58.927 --> 00:44:02.765
joining the trolls and
on to my next adventure.